[title subtitle=”words: courtesy Chef Vince Pianalto, Honorary Chair, BGO 2017 Chefs in the Garden
images:courtesy Cole Fennel Photography”][/title]
The culinary event to the season, Chefs in the Garden, will be held September 12, at the Botanical Garden of the Ozarks in Fayetteville. Guests stroll the garden, sampling food from some of the best chefs around, enjoying great drinks, and watching cooking demonstrations.
Here are two recipes from Chef Vince Pianalto, the honorary chair for this great event. For tickets, visit bgozarks.org.
Citrus Olive Oil Cake
INGREDIENTS
(Serves 8)
>>1 1/8 cups all purpose flour
>>1/2 teaspoons baking powder
>>1/2 teaspoon salt
>>1 egg
>>3/4 cup sugar
>>1/4 cup milk
>>1/4 cup Filippo Berio EVOO
>>1 teaspoon zest of citrus (citrus of your choice)
METHOD
Preheat oven to 350°F. In medium bowl, whisk together egg, sugar, milk and olive oil until combined. Add flour, baking powder, and salt in two additions, ½ portion at a time.
Prepare muffin tins by lining with paper or spraying with nonstick spray. Fill to 3/4 full. Bake for 14-18 minutes. This time depends on size of muffin tin.
Cool on rack and then dust with powdered sugar or glaze with icing of your choice.
Pasta and Broccoli al Aglio
INGREDIENTS
(Serves 8)
>>12 ounces pasta (farfalle, penne, or shape you prefer)
>>2 broccoli crowns
>>10-12 peeled garlic cloves
>>3/4 cup Filippo Berio olive oil
>>1/2 cup freshly grated romano or asiago cheese
>>salt and pepper to taste
METHOD
Bring several quarts of water to boil with 2 teaspoons of salt. “Salted not salty,” my grandma would say.
Drop in pasta and stir occasionally. Cool to al dente, 7-8 minutes. Drain. Set aside. Cut broccoli into florets, small sized. Blanch in boiling water. I actually drop broccoli into the pasta pot with 2-3 minutes left to boil. This saves a pot!
Slice garlic as thin as possible. In large sauté pan, add olive oil and turn heat to med high. Add garlic. Swirl pan to move garlic around. The garlic should bubble. When they color JUST around the edges, remove from heat and let the residual heat toast the garlic. (If garlic burns and turns black, it will be horribly bitter. You want golden brown color.)
Toss the drained broccoli and pasta into pan with garlic and olive oil. Stir to combine. Portion onto plates and sprinkle with cheese. Salt and pepper to taste.
