Hood New England Chefs Challenge

This past weekend, I traveled up to Maine for a weekend of rest and relaxation.  While I adore Portland and try to go up there any chance I can, the real reason behind my trip was the Hood New England Chefs Challenge.

In conjunction with the New England Dairy Cook-Off (which is a recipe contest for amateur cooks), Hood also asked one chef from each New England state to compete in the first ever Chefs Challenge!  In addition, Hood asked New England food bloggers to judge this event and I was lucky enough to serve as a judge for this event!

During the course of one hour, the six chefs needed to create a dish that incorporates Hood Sour Cream into the dish.  My fellow judges and I would look at each dish for presentation, taste and creativity.  Although I've seen cooking competitions on television, you don't realize how difficult it is until you see it up close and personal.  Let's just say that I was seriously impressed by the dishes presented!

Connecticut - Chef Red Keith Lanphear of Black Rock Tavern

Stuffed Chicken Breast with Pumpkin Spaetzle

Maine - Chef Gary Cartwright of Stripers

Fall Harvest Bread Pudding with Bacon Brittle and Sour Cream Maple Ice Cream

Massachusetts - Chef Josh Ziskin of La Morra

Chicken Breast stuffed with Braised Kale and Sopressata atop Mushroom Polenta

New Hampshire - Chef Evan Mallet of Black Trumpet Bistro

Sweet Potato Gnocchi with Pancetta Chestnut Hash and Arugula Salad

Rhode Island - Chef Matt Jennings of La Laiterie Bistro

Deconstructed Thanksgiving Leftover Pot Pie with Biscuits,
Pickled Autumn Vegetables & Turkey Sausage

Vermont - Chef Steve Atkins of the Kitchen Table Bistro

Turkey Tettrazini with a Free Form Ravioli

While the plates were all beautiful, one dish stood out from the others....Chef Red Keith Lanphear's Stuffed Chicken Breast with Pumpkin Spaetzle!

This was a fast-paced event and I was extremely honored to judging this event!  Congratulations to all of the participating chefs and thanks to Hood for asking me to be a part of this wonderful challenge!

Have you ever participated in any cooking or recipe contests?  If so, please share with me your experience(s)!

Tiffany's Sour Cream Pancakes

Hi everyone! I'm back! Thanks for all your well wishes! I'm feeling much better now. Still slightly sore but I can chew more things now, thank God! I was going out of my mind eating eggs and pudding and mac and cheese every day.

This morning I decided to pull out a recipe for pancakes that was given to me years ago by my cousin Tiffany. I used the recipe once before and really liked it but I put it away and forgot about it since I don't get the chance to make breakfast that often. Well, let me tell you, I will definitely be making these again soon! They were so delicious and definitely worth the effort of making them from scratch. They aren't the most figure friendly since they are loaded with butter but I instead of using whole milk I used skim plus. I had some reduced fat sour cream leftover and I had a new container of full fat sour cream so I used both. It turned out perfectly so I wouldn't worry about making swaps.


Pancakes

2 Cups all-purpose flour
½ cup sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ cups milk
1 cup sour cream
2 eggs
6 Tablespoons unsalted butter
1 Tablespoon Lemon Juice

Whisk together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the milk, sour cream, eggs, melted butter, lemon juice. Pour the milk mixture into the flour and stir until combined. Batter will be lumpy.

Brush griddle with olive oil over medium heat and make the pancakes like you normally would.

Makes approx 20 pancakes


My cousin Tiffany has her own business making custom window treatments. She is extremely talented and constantly impresses me with her creations. Please check out her website www.tanahome.com. Thanks guys!