New Web sites a winner – you could be, too
- Barb Randall
- Lake Oswego Review - News
Oh, she's done it again. West Linn's Julie Parrish has launched another winning Web site packed with useful information for those of us who eat - that means everyone!
I met Julie last May a few months after the release of her first Web site, HotCoupon
World.com. Julie's mission with the Web site was to teach others how to be savvy shoppers and getting them hooked on saving money by using coupons.
HotCouponWorld.com has been extremely well received by shoppers around the globe. In fact, coupon industry watchdogs claim it is the world's largest community of its kind.
With her finger on the pulse of the American shopper, Julie has put her unflappable energy toward helping consumers find deals on organic products. She's doing all the hard work for us, friends. Check out www.organicgrocerydeals.com and learn how to feed your family healthful organic foods at a fraction of the sticker price.
Thanks, Julie! We are all grateful for the benefits this new site will afford us!
Besides coupon offers and sustainable tips, the Web site offers great recipes. You just might find your perfect entry to our cooking contest on the site. Read on:
Calling all cooks! It's time to prepare your entry for the second-annual Holiday Best Kept Secret Recipe Contest!
As was the case in our inaugural contest, we will hold competitions in two categories: Desserts (including cakes, pies, cookies, candy, etc.) and Hors d'oeuvres. The contest is open to anyone within the circulation areas of the Lake Oswego Review and West Linn Tidings; all ages are encouraged to enter.
You may submit entries in either or both categories. Participants don't have to bring a full recipe; enough for 10 judges to sample is fine. Recipes must accompany the prepared dish. Entries should be delivered on disposable plates, as it will be hard to keep track of those heirloom cake plates and platters.
Bring your entries and two cans of food for the Oregon Food Bank to the Review and Tidings offices, 400 Second St. in downtown Lake Oswego between 9 a.m. and noon on Thursday, Dec. 6.
Judging will be based on 1) Holiday presentation and Visual Appearance, 2) Originality of recipe and 3) Taste and Overall Food Quality.
The staff of the Review and Tidings will serve as judges for the contest. Be assured your judges are clearly over-qualified to serve in this capacity and eager for the assignment. Please don't disappoint them - make their decisions tough by entering your very best holiday fare!
Wizer's Grocery stores will again be sponsoring the contest.
We will publish the winning recipes in the Dec. 14 Neighbors section so that our readers will have opportunities to use the recipes this holiday season.
The recipes included today are the winning entries for the Lake Oswego Parks and Recreation's Harvest Festival Pumpkin Cooking contest. First-place winner Chris Brien couldn't be reached by press time for her recipe. Maureen DeRaeve won third place for her Pumpkin Roll and your's truly won second place with my Savory Pumpkin, Sage and Blue Cheese Galette. These are both great examples of less being more!
Good luck and Bon Appetit!
Makes 10-12 servings
Third Place Winner in the Lake Oswego Harvest Festival Pumpkin Cooking Contest
1 cup sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
¾ cup flour
1 teaspoon baking powder
½ teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
¼ cup powdered sugar
1 cup powdered sugar
1 8-ounce package cream cheese, softened
¼ cup butter, softened
½ teaspoon vanilla
With electric mixer on high speed, beat eggs for five minutes, gradually adding sugar. Stir in pumpkin and lemon juice. Combine flour, baking powder, salt, cinnamon, ginger and nutmeg. Add to pumpkin mixture and blend well. Spoon into a greased and floured 15x10x1-inch jellyroll pan, spreading evenly to corners. Bake at 375 degrees for 15 minutes. Turn cake out onto a towel sprinkled with powdered sugar. Beginning at the narrow end, roll up cake and towel together in a jellyroll fashion and cool.
For filling combine powdered sugar, cream cheese, butter and vanilla. Beat until smooth and creamy. Unroll cake and spread filling. Roll cake up again and chill, seam-side down.
To serve, slice crosswise into ½ to ¾ inch slices.
Savory Pumpkin Sage and Blue Cheese Galettes
Makes 6 servings, can be easily doubled
Second Place Winner in the Lake Oswego Harvest Festival Pumpkin Cooking Contest
Cook's Notes: This recipe was designed using all local ingredients and homemade galette dough. To shortcut the process, use purchased puff pastry instead. B.R.
2 cups fresh pumpkin, peeled, seeded and cut into ¼ inch dice
1 cup onion, cut into ¼ inch dice
1 cup apple, cut into ¼ inch dice
2 tablespoons butter
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon minced fresh sage plus more for garnish
1 sheet purchased puff pastry thawed, or homemade pastry dough
Preheat the oven to 350 degrees F. Line a bake sheet with parchment paper and set aside.
On a pastry cloth, roll out puff pastry or pastry dough to 1/8 inch thick. Using a 6-inch suacer as a template, cut the dough with a paring knife into six circles. Place on bake sheet and refrigerate until ready to use.
Put olive oil and butter into large heavy skillet and heat over medium low heat to melt the butter. Add the pumpkin pieces and sauté until tender, about 10 minutes. Add onion and salt and pepper and continue cooking until onion is soft, about 4 minutes more. Add the apple and sage leaves and cook until apple is tender about 4 minutes more. Remove from heat and allow to cool slightly.
Stir blue cheese into mixture and adjust seasonings to taste.
Divide pumpkin mixture evenly among dough circles, leaving about a ¾-inch rim around the edge of each galette. Fold the dough edge over the pumpkin mixture, pleating the dough as you go around the galette. Press firmly to ensure dough keeps the pleated shape. Garnish with a sage leaf in the center of each galette.
Bake for 17 to 22 minutes, until the dough is light golden in color.
Galettes can be served warm or at room temperature.
Barb Randall welcomes your questions and research suggestions. She can be reached at 503-635-8811 or by e-mail at [email protected]