Tasting the best in food contests

Published on Wednesday, 9 July 2014 00:25 - Written by Christine Gardner, food@tylerpaper.com

Turn on your television these days and it won’t take long before you find a cooking show, and more specifically a cooking competition. They are a popular platform for entertainment and it even spills over into community events.

Naturally, cooking brings out our competitive spirit and at family functions and parties with friends it’s always great to have people rave about your recipe and say that your dish tastes better than the rest.

Just last week, the East Texas Symphony Orchestra had a patriotic apple pie contest and Tami Anderson won the grand prize. Coincidentally, her daughter, Katharine won the youth category. Both of their recipes are being featured today.

Dave Berry from The Tyler Morning Telegraph, retired Judge Judith Guthrie, and David Wallace from Jakes Tyler, judged the competition.

Also, over at FRESH by Brookshire’s, Chef Michael Brady was picked to compete in the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. He was the overall winner in the dessert category with his recipe for Banana Beignets with Buttermilk Gelato and White Wine Vanilla Honey.

Next week in FLAVOR, you’ll hear Brady’s first-hand account on his showdown-style competition and how he impressed the celebrity judges in his kitchen stadium appearance.

Another Tyler chef that’s been bitten by the competition bug is Christian Chavanne. You’ll need to set your DVR to see Chavanne – a chef who has been on the East Texas scene for many years, and most recently at Cork Food & Drink. He will be appearing on Guy’s Grocery Games this Sunday on Food Network.

How he fares in the competition is top secret but he was a contestant representing his nonprofit, Project H.E.A.T. (Healthy Eating Action Team). Project H.E.A.T. is an interactive program focusing on kids making great food choices. The show airs this Sunday, July 13 at 7 p.m. Be sure to watch so you can see Chef Chavanne in action and find out the results.

If you’re interested in jumping into the competition ring, FRESH will be accepting recipes from July 31 to Aug 6 for the 2nd Annual “Some Like it Hot” Sizzling Salsa Showdown. You have some time to test some recipes and find out what tastes best. Then go towww.freshbybrookshries.com for more details and rules for the competition.

ETSO American as Apple Pie Winner

INGREDIENTS

FOR THE CRUST:

5 cups flour

2 1/2 cups shortening

1 egg

water

3 teaspoons vinegar

FOR THE FILLING:

8 cups of apples (peeled, cored, and sliced)

1 tablespoon lemon juice

3/4 cup brown sugar

1/4 cup white sugar

1/2 cup tapioca

1/2 cup quick cooking oats

2 teaspoons cinnamon

butter, egg white, sugar (to garnish crust)

DIRECTIONS

To make the crust, break egg into an 8 ounce measuring cup and fill with water to one cup mark. Add the vinegar. Mix with the flour and shortening and divide into 5 crusts. Use two for the pie and freeze remaining 3 crusts.

To make the filling, toss the apples with 1 tablespoon lemon juice. Add the remaining ingredients and let sit for 1/2 hour. Layer apples into pie plate over bottom pie crust. Dot with butter. Top with crust and brush with egg white. Sprinkle sugar on top. Bake at 375 degrees for 1 hour, covering sides of crust with foil for first 1/2 hour.

Recipe by Tami Anderson

ETSO American as Apple Pie Youth Winner

INGREDIENTS

2 pie crusts (see Tami Anderson recipe)

3 1/2 cups Granny Smith apples (peeled, cored, sliced)

1 tablespoon lemon juice

3/4 cup sugar


3 tablespoons flour


1/2 teaspoon cinnamon

Dash of nutmeg


1/4 teaspoon salt


25 Kraft caramels, melted

DIRECTIONS

Toss apples with lemon juice. Mix sugar, flour, salt, spice, together in a small bowl. Toss apples into the bowl. Layer apples into unbaked pie pan with dough in it. Top with the melted caramels. Top with crust and brush with egg whites. Sprinkle sugar on top. Bake at 375 degrees for 1 hour, covering sides of crust with foil for first 1/2 hour.

Recipe by Katharine Anderson