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Cook. Share. Give.
Host a Party With a Purpose 1,000 Cooks for the Cure

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Sea Bass in Shredded Potato Skin
Coconut-Lemon Layer Bars

(Family Features) If you love to entertain and want to support a good cause, now you can do both at the same time.

Invite family, friends or colleagues for a dinner party, barbecue, office party, dessert sampling or any kind of get-together from July 15 to 24, 2011 to participate in 1,000 Cooks for the Cure. Instead of wine, flowers or some other token of appreciation, ask guests to bring a donation in any amount to Komen for the Cure. The funds can be designated for either the organization's national efforts or local breast cancer initiatives. The goal is to enlist 1,000 cooks to host gatherings all over the country.

Cook for the Cure®, a partnership between Susan G. Komen for the Cure® and KitchenAid, was created to give those with a passion for cooking a number of ways to support the cause by doing what they do best. "It adds another layer of purpose to one of life's great pleasures, cooking and enjoying food with family and friends," said Debbie O'Connor, senior manager of brand experience for KitchenAid.

If you're interested in hosting a party, visit www.CookfortheCure.com to register and obtain a unique host identification number. Registered hosts will get access to an information kit that includes party ideas, recipes like the two shared here, and donation gathering information.

Cook good food, share time with friends, and give back to the community - that's a recipe for a truly great party.

The new Raspberry Ice Stand Mixer from KitchenAid celebrates the 10th anniversary of Cook for the Cure.

A Gift That Keeps on Giving

Hosts participating in 1,000 Cooks for the Cure, and registered at www.CookfortheCure.com, who raise more than $50 will receive a KitchenAid "Pass the Plate" serving platter donated by Villeroy & Boch as a thank you by mail upon receipt of contributions. Designed with charming artwork by PBS cooking show host Jacques Pépin, the platters were created to be "re-gifted" again and again, along with a homemade culinary creation from the giver. Each time the individually numbered plates are registered online and passed along to others, KitchenAid will make a $5 donation to Komen, ensuring that parties keep on giving long after grateful guests have gone home. Now in its 10th year, Cook for the Cure has raised over $8 million for the cause. KitchenAid has committed to donating a minimum of $450,000 to Komen in connection with Cook for the Cure in 2011.

For more information on 1,000 Cooks for the Cure and other ways to participate, visit www.CookfortheCure.com. For more information about Komen for the Cure, visit www.Komen.org.

Sea Bass in Shredded Potato Skin

Ingredients
  • 2 large baking potatoes (1 pound total)
  • 1/2 medium leek, trimmed (leaving some green), split, washed, and finely chopped (1/2 cup)
  • 1 tablespoon safflower or peanut oil
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • 4 skinless sea bass fillets (about 6 ounces each)

Preparation
    1. Peel the potatoes (or leave them unpeeled, if desired) and wash them. Shred the potatoes on the large holes of a box grater. (You should have about 2 1/2 cups.) Drain well in a colander, then combine in a bowl with the leek and mix well.
    2. Heat the oil and butter in a large skillet, preferably nonstick. Meanwhile, sprinkle half the salt on the fillets. When the oil and butter are hot, spoon 4 small, evenly spaced mounds of the shredded potatoes and leek (each about 1/3 cup) into the skillet. Press a portion of fish into each mound and cover the fish with the remaining potatoes. Sprinkle with the remaining salt.
    3. Cook the potato packages over medium-high heat for 6 to 7 minutes. Turn them carefully with a large spatula and cook them for 6 to 7 minutes on the other side. The potatoes should be nicely crusted on both sides and the fish just cooked. Serve.

Serves
Serves 4

Notes, Tips & Suggestions
You can substitute halibut, swordfish, or even Arctic char for the sea bass. These fillets are cooked in a shredded potato crust. The crisp crust keeps the fish juicy and provides a nice balance to the tender flesh. Use large baking potatoes. Peel them (although they can be left unpeeled, if you prefer) and wash them, then shred them against the side of a box grater with the largest holes. At this point, the potatoes should be used immediately or kept in water to cover until ready to cook.

Wendy Goodfriend (c) KQED

Coconut-Lemon Layer Bars

Ingredients
  • 2 cups vanilla wafer crumbs
  • 6 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon grated lemon peel
  • 3 tablespoons lemon juice
  • 1 egg
  • 1 cup (6 ounces) white chocolate chips
  • 1 cup sweetened flaked coconut
  • 1/2 cup chopped macadamia nuts

Preparation
    1. Preheat oven to 350°F. Place vanilla wafer crumbs and butter in medium bowl. Stir until combined, about 2 minutes. Press crumb mixture firmly in bottom of 13 x 9-inch baking pan; set aside.
    2. Beat cream cheese, lemon peel, lemon juice and egg in bowl of electric stand mixer at low speed until smooth. Spread evenly over crumb mixture.
    3. Layer bars evenly with chips, coconut and nuts; press down firmly with fork.
    4. Bake 25 to 30 minutes or until lightly browned. Cool completely. Cut into 4 rows by 8 rows. Cover; refrigerate until ready to serve.

Serves
Makes 32 bars

Notes, Tips & Suggestions
(c) 2011 Publications International, Ltd. Used by permission.

SOURCE: KitchenAid



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