I attended the Taste of Home cooking show yesterday in Keene N.H. It was my first show, I really enjoyed it.... The goodie bag was filled with The Spring 2011 Cooking school magazine, Simple and Delicious magazine, and great coupons from company's such as Philadelpia, Classico, and Gallo. It was filled with yummy recipes, 10 of which the instructor cooked on stage for the audience. In the beginning of the show they have you fill out a form that was in our goodie bag (another plus!). They collect the form and use them throughout the show to draw from. Great prizes like cookbooks, a grill/smoker, and even the food that was prepared during the show were given away.
I am sure that each show is different but I do wish the 2 televisions on each side could have been larger. It was a bit difficult to see. Other than that, so worth it! The tickets were 12.00 a piece. A free pre-show was also given hours before the show. The pre-show featured company's/products from our city. If you love to cook check it out! There is a list of shows/times on their website. I included the link below.
http://www.tasteofhome.com/Cooking-Schools/About-the-Taste-of-Home-Cooking-School
A FEW OF MY FAVORITES FROM THE SHOW:
Lemon Angel Cake Roll Recipe
http://www.tasteofhome.com/recipes/Lemon-Angel-Cake-Roll-2
10 Servings Prep: 30 min. Bake: 15 min. + cooling
Ingredients
9 egg whites
1-1/2 teaspoons vanilla extract
3/4 teaspoon cream of tartar
1 cup plus 2 tablespoons sugar
3/4 cup cake flour
1 tablespoon confectioners' sugar
FILLING:
1 cup sugar
3 tablespoons cornstarch
1 cup water
1 egg, lightly beaten
1/4 cup lemon juice
1 tablespoon grated lemon peel
Yellow food coloring, optional
Additional confectioners' sugar
Directions
Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside.
Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time.
Carefully spread batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Gently stir in lemon juice, peel and food coloring if desired. Cool to room temperature without stirring.
Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar. Yield: 10 servings.
Nutrition Facts: 1 slice equals 243 calories, 1 g fat (trace saturated fat), 21 mg cholesterol, 57 mg sodium, 55 g carbohydrate, trace fiber, 5 g protein.
Parmesan, Walnut & Arugula Baskets
http://www.tasteofhome.com/recipes/Parmesan--Walnut---Arugula-Baskets
6 Servings Prep/Total Time: 30 min.
Ingredients
1 cup plus 2 tablespoons shredded Parmesan cheese
2 tablespoons finely chopped walnuts
SALAD:
4 cups fresh arugula or spring mix salad greens
1/2 cup green grapes, halved
2 tablespoons chopped walnuts
2 tablespoons olive oil
1 tablespoon raspberry vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Heat a small nonstick skillet over medium-high heat. Sprinkle 3 tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.
Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2-in.-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming five more baskets.
For salad, in a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper. Pour over arugula mixture; toss to coat. Place 1/2 cup salad in each basket. Yield: 6 servings.
Nutrition Facts: 1 serving equals 147 calories, 12 g fat (3 g saturated fat), 11 mg cholesterol, 357 mg sodium, 4 g carbohydrate, 1 g fiber, 7 g protein.
I am sure that each show is different but I do wish the 2 televisions on each side could have been larger. It was a bit difficult to see. Other than that, so worth it! The tickets were 12.00 a piece. A free pre-show was also given hours before the show. The pre-show featured company's/products from our city. If you love to cook check it out! There is a list of shows/times on their website. I included the link below.
Lemon Angel Cake Roll Recipe
http://www.tasteofhome.com/recipes/Lemon-Angel-Cake-Roll-2
10 Servings Prep: 30 min. Bake: 15 min. + cooling
Ingredients
9 egg whites
1-1/2 teaspoons vanilla extract
3/4 teaspoon cream of tartar
1 cup plus 2 tablespoons sugar
3/4 cup cake flour
1 tablespoon confectioners' sugar
FILLING:
1 cup sugar
3 tablespoons cornstarch
1 cup water
1 egg, lightly beaten
1/4 cup lemon juice
1 tablespoon grated lemon peel
Yellow food coloring, optional
Additional confectioners' sugar
Directions
Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside.
Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time.
Carefully spread batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Gently stir in lemon juice, peel and food coloring if desired. Cool to room temperature without stirring.
Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar. Yield: 10 servings.
Nutrition Facts: 1 slice equals 243 calories, 1 g fat (trace saturated fat), 21 mg cholesterol, 57 mg sodium, 55 g carbohydrate, trace fiber, 5 g protein.
Parmesan, Walnut & Arugula Baskets
http://www.tasteofhome.com/recipes/Parmesan--Walnut---Arugula-Baskets
6 Servings Prep/Total Time: 30 min.
Ingredients
1 cup plus 2 tablespoons shredded Parmesan cheese
2 tablespoons finely chopped walnuts
SALAD:
4 cups fresh arugula or spring mix salad greens
1/2 cup green grapes, halved
2 tablespoons chopped walnuts
2 tablespoons olive oil
1 tablespoon raspberry vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Heat a small nonstick skillet over medium-high heat. Sprinkle 3 tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.
Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2-in.-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming five more baskets.
For salad, in a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper. Pour over arugula mixture; toss to coat. Place 1/2 cup salad in each basket. Yield: 6 servings.
Nutrition Facts: 1 serving equals 147 calories, 12 g fat (3 g saturated fat), 11 mg cholesterol, 357 mg sodium, 4 g carbohydrate, 1 g fiber, 7 g protein.
