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Recipes: Two Utah cooks to compete in Pillsbury Bake-Off

Published March 14, 2012 10:58 am

Cooking • Cameron Bailey and Elizabeth DeHart will be cooking competition with $1 million grand prize. (But you can try their recipes for free.)
This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Cameron Bailey, a project manager from Salt Lake City, and Elizabeth DeHart, an operating room assistant from West Jordan, will represent Utah in the 2012 Pillsbury Bake-Off.

They are among 100 finalists who will be heading to Orlando, Fla., for the March 25-27 competition, which carries a $1 million grand prize.

Bailey, who has run 15 half-marathons and six triathlons, was selected to compete in the "entertaining appetizers" category with his recipe for bacon-chicken sliders with raspberry-onion spread.

DeHart, an avid hiker, biker and camper, will compete in the "Dinner Made Easy" category with her recipe for falafel sliders with fire-roasted tomato aioli.

The finalists for this popular culinary competition, which takes place every other year, were selected out of thousands of entries.

kathys@sltrib.com

Falafel Sandwiches with Fire-Roasted Tomato Aioli

1/2 cup mayonnaise

1/2 cup organic fire roasted crushed tomatoes (from 14 1/2-ounce can), drained (Muir Glen brand suggested)

3/4 teaspoon minced garlic

1 (16.3 ounce) can refrigerated buttermilk biscuits, (Pillsbury Grands! Homestyle recommended)

5 tablespoons light olive oil

1 (15 ounce) can chick peas (garbanzo beans), rinsed, drained

1/2 red onion, chopped

1/4 cup fresh Italian (flat-leaf) parsley, chopped

1 teaspoon chili powder

3/4 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground roasted coriander

4 tablespoons all-purpose flour

1 cup fresh baby spinach leaves

To prepare aioli, place mayonnaise, tomatoes and 1/2 teaspoon of the minced garlic in food processor or blender. Cover; process until smooth. Cover and refrigerate.

Heat oven to 350 degrees. Place biscuits on ungreased cookie sheet. Brush tops of biscuits with 1 tablespoon of the olive oil.

Bake 11 to 15 minutes or until golden brown. Meanwhile, in food processor, place chick peas, onion, remaining 1/4 teaspoon minced garlic, parsley, chili powder, turmeric, cumin and coriander. Cover; process, using quick on-and-off motions, adding flour 1 tablespoon at a time until mixture is well blended.

With wet hands, form about 3 tablespoons chick pea mixture into 3-inch patty. Repeat to make 7 more patties. In 12-inch skillet, heat remaining 4 tablespoons olive oil over medium-high heat. Cook patties in oil 6 to 8 minutes, turning once, or until golden brown.

Split biscuits; spread a generous tablespoon aioli on bottom half of each biscuit. Top each with patty, spinach leaves and top of biscuit.

Servings • 8

Source: Elizabeth DeHart, West Jordan; 2012 Pillsbury Bake-off Finalist —

Bacon-Chicken Sliders with Raspberry-Onion Spread

1 can refrigerated crescent rounds (Pillsbury Place 'n Bake suggested)

1 egg, beaten

1 to 2 teaspoons poppy seed

1 tablespoon vegetable oil

1 cup chopped red onions

1/8 teaspoon salt

1/8 teaspoon black pepper

1 cup chicken broth

2 tablespoons balsamic vinegar

1/4 cup red raspberry preserves

1/4 cup apricot preserves

1 boneless skinless chicken breast, cooked, thinly sliced

4 slices hickory-smoked bacon, crisply cooked, broken in half

1/4 cup fresh cilantro leaves

Heat oven to 375 degrees. Line large cookie sheet with cooking parchment paper. Place crescent rounds on cookie sheet; press each crescent into 2 1/2-inch round. Brush with egg; sprinkle with poppy seed. Bake 8 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack.

Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onions, salt and pepper; cook 3 to 5 minutes, stirring frequently, or until onions are tender. Add chicken broth and balsamic vinegar; cook 12 to 17 minutes or until sauce is reduced by half. Stir in red raspberry and apricot preserves; cook 2 to 3 minutes, stirring frequently, or until slightly thickened. Cool 5 minutes.

Cut each crescent round in half horizontally. Place bottoms of buns on serving platter; top each with 2 teaspoons of the onion mixture, chicken, bacon, cilantro and top of bun.

Servings • 8

Source: Cameron Bailey, Salt Lake City, 2012 Pillsbury Bake-off finalist