July 30, 2014

Chefhawks win crowd pleaser award

Share
Members of the Champlain Valley Union High Chefhawks—(from left) David Roy, Kaitlyn Kaplan, Emily Gagnon, Morgan Schnell and team leader Eleanor Marsh—work on their dish for the Junior Iron Chef culinary competition late last month. The CVU team’s flatbread tacos won the crowd pleaser award, which goes to the team that best incorporates color, texture and taste for a true crowd-pleasing dish.

Members of the Champlain Valley Union High Chefhawks—(from left) David Roy, Kaitlyn Kaplan, Emily Gagnon, Morgan Schnell and team leader Eleanor Marsh—work on their dish for the Junior Iron Chef culinary competition late last month. The CVU team’s flatbread tacos won the crowd pleaser award, which goes to the team that best incorporates color, texture and taste for a true crowd-pleasing dish.

The Winning Recipe:

Flatbread Tacos
Flatbread: 1/2 cup mashed potatoes; 1 tablespoon yeast; 1 tablespoon honey; 1 teaspoon salt; 3/4 cup potato water, lukewarm; about 3 cups flour; 2 tablespoons olive oil
Topping: 1 yellow onion; 3 whole tomatoes; 1/4 cup cilantro; 1/4 cup olive oil; 1/4 cup lemon juice, or to taste; 1 cup corn; 6 vegetable sausages
Sauce: 4 tablespoons mayonnaise; 3 tablespoons lemon juice; 2 teaspoons hot sauce

For the flatbread:
Peel one large potato, cut into small pieces, place in salted water in saucepan and boil until very tender. Pour water into a measuring cup to cool to lukewarm. Mash potatoes and place in large bowl. Add yeast, honey, salt and lukewarm water. Mix. Once yeast has started to activate, add oil. Add just enough flour to form a soft dough. Knead dough a few times to make elastic. Let dough rest about 5 minutes. Divide dough into small individual sized portions and roll out.
Using a hot frying pan, spray with cooking oil and brown first one side and then the other of the bread, making certain that it is cooked through. Set aside and keep warm for topping and sauce.

Topping:
Place vegetable sausages on a baking sheet and bake until crisp, about 10-12 minutes.
Chop onions, tomato and cilantro and place in medium sized bowl.
Cook corn and allow to cool. Add to onion mixture.
Stir in lemon juice and olive oil.
Once veggie sausage is done, chop and add to mixture. Set aside.

Sauce:
Place mayonnaise, lemon juice and hot sauce in a small bowl and stir to combine.

To assemble Flatbread Tacos:
For each taco, use one cooked taco “shell” and place about 1/4 cup of topping on each, drizzle with sauce and plate up.

Add Comment Register



Speak Your Mind