Pass the Plate: The 2nd Annual FHM Spring Cook-Off

The Florida Holocaust Museum invites the community to come together in a celebration of family, history, heritage, and delicious recipes at the Pass the Plate: The 2nd Annual FHM Spring Cook-Off at the museum.

The FHM Spring Cook-Off is FREE and open to the public, and honors the delicious recipes passed down from generation to generation.  We invite the public to enter a family dish, taste the traditional recipes of others, or both! The event will feature a cooking demonstration and sampling from Chef Laura Frankel, America’s favorite kosher chef and an innovator of modern kosher cuisine. Chef Laura’s books are available for purchase at The FHM gift shop with part of the proceeds going to the Museum.

Do you have a favorite family recipe? Call (727) 820-0100 x271 to enter your traditional dish as soon as possible. You must register your dish ahead of time.  No pork or shellfish recipes, please.

Those in attendance will have a chance to sample dishes and vote on their favorites to award a People’s Choice Award, so participants in the contest are encouraged to bring sufficient quantities for the public to taste. Local chefs, food journalists, and public personas will act as honorary judges and award a “Judge’s Choice!”

THE JUDGES

Jeffrey Jew: Executive Chef of BellaBrava and Stillwaters Tavern in downtown St. Pete

Dion Lim: WTSP 10 News evening anchor

Ian Beckles: Former Bucs player, 1250 WHNZ host of Flavor of Tampa Bay radio show

Meredyth Censullo: Local TV and social media persona

Honorary Judge, Ellen Bernstein: Winner of last year’s Pass the Plate event!

 

FARRO PRIMAVERA RECIPE

4 tablespoons unsalted butter

1 small celery root, peeled and finely diced

2 medium shallots, finely diced

1 large fennel bulb, diced

2 cloves garlic, minced

1 bay leaf

2 cups farro (14 ounces)

1 cup dry white wine

4 cups water

Salt and freshly ground pepper

3 tablespoons grated Grana Padano cheese, plus shaved cheese for garnish

4 ounces marinated baby artichokes, drained and halved (3/4 cup)

1 bunch baby (thin) asparagus, ends trimmed and spears cut into 1 inch segments

1 cup fresh baby peas (can use frozen)

½ cup fava beans, shelled and peeled

2 celery ribs and celery leaves, sliced thinly

1/2 cup flat-leaf parsley leaves

1/4 cup snipped chives

1 tablespoon tarragon leaves

2 teaspoons red wine vinegar

3 tablespoons extra-virgin olive oil

 

1. In a large saucepan, melt 2 tablespoons of the butter. Add the celery root, shallots, fennel, garlic and bay leaf and cook over moderate heat, stirring occasionally, until the vegetables are lightly browned, about 5 minutes. Add the farro and cook, stirring, for 2 minutes. Add the wine and cook, stirring occasionally, until completely absorbed, about 5 minutes. Add half of the water and cook, stirring occasionally, until completely absorbed, about 12 minutes. Season with salt and pepper. Add the remaining water and cook, stirring occasionally, until completely absorbed, about 12 minutes longer. Discard the bay leaf. Stir in the grated cheese along with the artichokes and the remaining 2 tablespoons of butter until creamy. Spoon into bowls.
2. Heat a medium sauté pan, lightly coated with extra virgin olive oil, over medium heat. Sauté the asparagus, peas and fava beans until lightly caramelized. Arrange the vegetables over the farro.
3. In a medium bowl, toss the sliced celery and celery leaves with the parsley, chives and tarragon. Add the vinegar and oil, season with salt and pepper and toss. Mound the salad over the farro, garnish with cheese shavings and serve.

 

HERBED PEA AND RICOTTA BRUSCHETTA RECIPE

1 cup whole milk ricotta cheese

zest of 1 lemon

3 tablespoons chopped flat leaf parsley

3 tablespoons chopped basil

1 tablespoon chopped mint

3 tablespoons evoo

6 baby artichokes (about 1 pound)

1/2 lemon

1 cup shelled fresh fava beans (from 1 pound in the pod)

6 tablespoons extra-virgin olive oil, plus more for brushing

8 small spring garlic cloves or 4 medium garlic cloves, thinly sliced

1 small shallot, minced

8 medium asparagus, peeled and cut on the diagonal into 1/2-inch lengths

12 scallions, cut into 1-inch lengths

1 cup shelled fresh peas (from 1 1/2 pounds in the pod)

Salt

1 tablespoon chopped flat-leaf parsley

1/2 tablespoon finely chopped chives

1/2 teaspoon finely chopped tarragon

Eight 1/2-inch-thick slices of sourdough bread, crusts removed

1. In a small bowl, combine the ricotta cheese, lemon zest, herbs and evoo. Stir together and set aside.
2. Preheat the oven to 375°. Pull the outer leaves off the artichokes until you reach the yellow inner leaves. With a small, sharp knife, trim the stems and any dark green spots from the artichoke bottoms. Rub with the lemon. Slice the artichokes lengthwise 1/8 inch thick and place in a bowl; squeeze the lemon half over them and toss to coat with juice.
3. Blanch the fava beans in a medium saucepan of boiling water for about 15 seconds to loosen their skins. Drain and let cool, then peel the fava beans.
4. In a large, deep skillet, warm the 6 tablespoons of olive oil. Add the garlic and shallot and cook over moderate heat until fragrant, about 3 minutes. Stir in the artichokes until coated with oil and spread in an even layer. Cover with a round of parchment paper an inch larger than the skillet, pressing it directly over the artichokes. Cover the skillet with a lid and cook over moderately low heat until the artichokes are barely tender, about 3 minutes. Add the asparagus, cover with the parchment and lid and cook for about 3 minutes.

1. Repeat with the scallions, peas and fava beans, adding them at approximate 3-minute intervals and adjusting the heat so the vegetables sweat but do not brown. Season with salt, stir in the herbs and remove the skillet from the heat.
2. Put the bread slices on a baking sheet, lightly brush both sides with olive oil and bake until golden brown, about 4 minutes per side. Set the toasts on plates, dollop the cheese mixture on the toasts, spoon the vegetables on top and serve.