Summer Recipe Contest Results
Notes from the Cuisinart Chefs
We had a lot of fun testing this month’s finalists’ recipes from the Get Cooking Contest. Each was very unique, filled with ethnic flavors and ingredients. Our favorite was the Creole Bread Pudding . It was perfectly sweet, yet savory, the way a bread pudding should be. Plus, the recipe included a warm, caramel-like sauce that elevated the flavors even more. We’re glad this contestant had us bake the pudding in five different pans, even though they could be baked in 2, 13” x 9” pans because we easily could have eaten the whole thing! It was hard enough to save the sauce for the finished dessert.
In addition to the great taste, we also loved how easy this dessert was to make. Our electric knife made cutting the French bread a breeze, and our hand mixer effortlessly creamed the butter and sugar, as well as blended the rest of the ingredients. The mix was smooth and silky, hard to resist not dipping our finger into for a taste. The bread pudding cooked perfectly in about an hour, like the recipe specified. (Allow more time if you use just 2 pans.) We recommend letting the pudding cool a bit before digging in to fully let the flavors come together.
Before topping with sauce, consider wrapping a pan or two with plastic wrap and storing in the freezer for future use. Already in easy-to-store pans, the pudding freezes well and will keep for up to 1 month. Just heat up next time you have guests over and whip up a new sauce—no one will ever know!
The other two recipes from this month’s contest were also delicious. One was Smothered Okra, Cajun Style and the other was Red Chile Posole . We were curious to see how this contestant would conquer okra’s notorious sliminess, and we were impressed with the results. We were guided to sauté the okra over medium-high heat with salt and vinegar, which worked well in our nonstick pots. While we were tempted to sauté the okra for half the time to retain its pretty color and texture, the more we cooked it, the less slimy it got. The rotel, a canned tomato and chili mixture that can be found in the ethnic aisle of your supermarket, added a nice flavor, as did the shrimp. We especially loved the chopped pickles at the end, which brightened the deep flavors of this dish.
The Red Chile Posole was great, too, perfect for the cold winter months. It took very little time to prep in our mini food processor. Then, our stove did most of the work for us as the stew cooked for a couple of hours. The stars of the dish were the pork and hominy, which cooked in a clove and cumin broth. The chiles and cayenne pepper added depth and a pleasant heat, while the optional chopped jalapeños kicked up the flavors even more. We suggest serving the stew like this contestant pictures with shredded cabbage or sliced radishes.
Thank you to everyone who entered. We cannot wait to see what you cook up next time!
|Contest Results for Summer 2014|
|Contest Results for Spring 2014|
|Contest Results for Winter 2013|
|Contest Results for Fall 2013|
|Contest Results for Summer 2013|
|Contest Results for Spring 2013|
|Contest Results for Winter 2013|
|Contest Results for Fall 2012|
|Contest Results for Summer 2012|
|Contest Results for Spring 2012|
|Contest Results for Winter 2012|
|Contest Results for Fall 2011|
Spinach, Brie and Prosciutto Tart with Pecan Crust (submitted by AmyInCA on 08/02/2011)
I made this Spinach, Brie and Prosciutto Tart with Pecan Crust for a Sunday brunch and it was perfect. Pair it with some salad greens and a glass of mimosa and you'll have a wonderful brunch.
|Contest Results for Summer 2011|
|Contest Results for Spring 2011|
Mocha Tiramisu Cupcakes (submitted by AmyInCA on 02/20/2011)
If you love Tiramisu, you’ve got to try these Mocha Tiramisu Cupcakes. The chocolate cupcake itself is moist, with a lovely mocha flavor and a hint of Kahlua. The espresso-Kahlua syrup really did wonders to the cupcakes. The Mascarpone frosting is light, creamy, smooth and fluffy.
|Contest Results for Winter 2011|
Crabmeat & Latke Eggs Benedict (submitted by Iris M. on 01/02/2011)
To me, there's nothing better than a great breakfast. For the home cook, making breakfast at home doesn't mean you have to sacrifice quality or elegance. You can not only be creative and use elements that aren't traditionally used for breakfast, but you can have fun with the ingredients as well.
Orange Cream Stuffed French Toast (submitted by AmyInCA on 01/24/2011)
My Grandma used to make these Orange Cream Stuffed French Toasts for me as breakfast before school. Now, I’m a mother of 2 and I make them for my kids all the time to carry on the tradition. These French Toasts are creamy, flavorful and super delicious.
|Contest Results for Fall 2010|
Grilled Pears with Gorgonzola, Walnuts and Spicy Mustard Vinaigrette (submitted by Jennifer Daskevich on 09/27/2010)
These beautiful pears are a great start to a fall dinner party.
|Contest Results for Summer 2010|
Polenta Fries with Basil Oil and Parmesan Dipping Sauce (submitted by Pantry2Plate on 07/27/2010)
A new twist on the french fry served with fondue power and basil bounty!
Sue's Zesty Shrimp Taco's with Mango Avocado Salsa (submitted by Sue Thomas on 05/26/2010)
Preheat grill take wooden skewers place in water to soak so they don't burn mix in sauce pan garlic and EVOO place about five shrimp on skewer brush with garlic and oil cook 1 minute on one side flip and 30 seconds to another minute on other side depending on size of shrimp set aside place tortillas on grill until lightly toasted on both sides cover with salsa and serve