Articles filed under Cook of the Week
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Rounding out Round 1, judges impressed with flavor, texture, ingenuityOct 05, 2016 6:00 am - Judges have made their decision putting two cooks into Round 2 of the Daily Herald Cook of the Week Challenge 2016. Challenges 7 & 8 wraps Round 1 with Martha Garmon of ...
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Cook of the Week contestants finish Round 1 with creativity, confidenceSep 28, 2016 6:00 am - In Challenge 7, home cooks Martha Garmon and Alexandra Zades of Schaumburg were faced with tilapia, scallions, cauliflower and turmeric, courtesy of Amita Health. In Ch...
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Cooks' use of secret ingredients shine in their creationsSep 28, 2016 6:00 am - More than halfway through Round 1 of the Cook of the Week Challenge and two more home cooks head to Round 2 matchups and the Nov. 1 live cook-off finale. In close scorin...
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Challengers face their mystery ingredients, take off and runSep 14, 2016 6:00 am - In Challenge 3, home cooks Amanda Landers of Kildeer and Michael Ek of Bartlett were faced with Jumbo Sea Scallops from Don's Dock Seafood, spaghetti squash, portobello ...
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Veracruz Style Sardine Fish Cakes with Endive Slaw and Avocado CreamSep 14, 2016 6:00 am - Avocado Cream 1 Medium Tomatillo 1 Ripe Avocado Juice of ½ Lemon ¼ Cup Chopped Cilantro 1 Cup Sour Cream Salt and Pepper to taste • Peel and place tomatillo...
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Cook of the Week Challenge: Meet this week's judgesSep 14, 2016 6:00 am - Chef Jennifer Bucko Lamplough Director of Nutrition Programs and Executive Chef for Northern Illinois Food Bank Jennifer Bucko Lamplough is a co-author with Lara Rond...
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One Pot Sardine and Chorizo PaellaSep 14, 2016 6:00 am - 1 can "Wild Caught" King Oscar sardines 4 garlic cloves, peeled and sliced 2 links Chorizo, chopped 1 cup chopped endive 1/2 teaspoon paprika 1 teaspoon cumin 2 cups c...
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Challenge cooks wow judges with creative dishesSep 14, 2016 6:00 am - The 2016 Daily Herald Cook of the Week Challenge is off and running and now we've got the first two contestants heading into Round 2. In Challenge 1, Craig Brannan of L...
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Scallops in beurre blanc sauce with prosciuttoSep 14, 2016 6:00 am - ½ cup white wine vinegar ½ cup riesling ¼ teaspoon kosher salt Dash of pepper 1 shallot, diced 1 stick unsalted butter, cubed 10 fresh scallops 4 ounces prosciutto, cut ...
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Bright Sea Scallops with Earthy and Salty Spaghetti Squash and RisottoSep 14, 2016 6:00 am - Rosemary oil 1 cup of olive oil 3 sprigs of rosemary Put olive oil and rosemary in small sauce pan over medium heat and bring to simmer for five minutes. Remove from he...