Posted at: 10/11/2012 12:03 PM
| Updated at: 10/11/2012 1:24 PM
By: Andrew Murphy
The University at Albany is currently gearing up for Fallbany, a fall festival being held on October 13.
One of the popular features of the event is cooking demonstrations.
Here are a few recipes for the dishes that will be served at the festival.
Osso Bucco (Pork with Gremolata)
25 Each Pork, Osso Bucco, 8oz
2 Ounce, Olive Oil
16 Carrots, Fresh, Diced ¾”
1 Quart Onions, Yellow, Diced 1/8”
2 tbsp Garlic Cloves, Peeled, Fresh Minced
1 Quart Wine, White
2 tbsp Spice, Basil, leaves, dried, crushed
1 #10 can tomatoes, diced in juice, no added salt, canned, including liquids
¼ cup parley, fresh, chopped
2 tbsp lemon , fresh, peel
1 tbsp garlic cloves, peeled, fresh, minced
Penne Pasta with Sausage, Zucchini and Mozzarella
3 pounds pasta, penne rigate, dry
1 tbsp oil, salad, pure vegetable
3 galloon water, boiling
5 pound sausage, Italian, uncooked
4 cup onions, yellow, fresh, chopped
1 cup pepper, ell, red, fresh, diced ¼”
2 pound squash, zucchini, fresh, diced ¼”
¼ cup garlic cloves, peeled, fresh, minced
2 cup wine, white
2 tsp spice, pepper, red, crushed
½ cup basil, fresh, minced
4 cup sour cream
4 quart cream, whipping, heavy 36%
¼ tsp salt
¼ tsp spice, pepper, black, ground
3 pound cheese mozzarella, whole milk, pre-shredded
1 cup parsley, fresh, chopped
1 . Cook pasta in oiled, boiling, salted water until al dente. Rinse starch in hot water, cool in cold water. Drain and hold cold until ready for use in step 6.
2. In a heavy saucepan sauté sausage until completely cooked and internal temperature reaches 155F.
3. Add onions, garlic, zucchini and red pepper to sausage. Continue cooking until vegetables are tender crisp.
4. Remove from heat. Deglaze pan with white wine, scraping browned bits from bottom of pan.
5. Stir in basil, red pepper flakes, sour cream and cream into vegetable mixture, adjust seasoning with salt and pepper. Add pasta and toss gently.
6. Divide into full hotel pans, coated with non-stick spray. Sprinkle with cheese evenly over top of pan. Bake in over at 350F. Until brown and internal temperature reaches 165F.
7. Portion 8oz of pasta in each serving dish. Garnish with parsley. Hold warm for service.
24 Each Tofu, Regular Each Slice, 4 oz
¾ Spice, Pepper, Black Ground
½ Cup Margarine
1 Cup Flour, All Purpose
2 Cups Mushrooms, Pre-sliced, Thick, Fresh
½ Cup Tomatoes, Fresh, Chopped
3 Cup Wine Cooking, Marsala
3 Cup Water
1 1/3 tbsp Base Vegetable
½ Cup Onions, Yellow, Fresh, Diced
¼ Cup Parsley, Fresh, Chopped
Beef and Bean Chili
11 ¼ Beef Round, bottom, uncooked
4 ounce oil, sauce, pure vegetable
3 quart water
4 ounce oil, sauce, pure vegetable
3 tbsp garlic cloves, peeled, fresh minced
1 ½ pound onions, yellow, fresh, chopped, fine
1 ½ flour, all purpose
1 ¼ spice, chili powder
1 ½ pound peppers, bell, green, fresh chopped
1/3 cup spice, oregano, dried, crushed
1 can (#10) beans, kidney, dark red, canned, including liquids
2 tbsp spice, cumin, ground
11 pound tomatoes, fresh, chopped
Pork Chops with Maple Apple Acorn
2 medium acorn squash
2 cups chopped tart apple (about 2 medium)
3 tbsp butter, melted
¼ cup maple syrup
1 teaspoon ground cinnamon
3 tbsp extra virgin olive oil
6 (about 1 pound) thin-sliced boneless pork chops, seasoned with salt and pepper
1 yellow onion, peeled and cut into thin slices
1 tbsp chopped thyme
Cut squash in half lengthwise and remove pulp. Place cut side down in a shallow baking pan. Bake 350 degrees F for 35 minutes. Alternatively, microwave squash halves until fork tender. Combine apple, butter, maple syrup and cinnamon; fill squash with mixture. Continue baking 25 minutes or until acorn squash is tender. When the squash is almost done, hear oil in a large skillet and brown chops about 3 minutes per side until cooked through. Remove and keep warm, add onion and thyme to the pan and sauté 8 to 10 minutes until soft and golden brown. Serve over pork chops alongside stuffed squash.