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Menus & Recipes


2007 Menus & Recipes


Thai Minced Chicken in Endive Leaf w/ Carrot Lime Puree & Creme Fraiche


Eve Aronoff, Eve, Ann Arbor, MI

Yield: 4 to 6 appetizers

  • 1 1/2 pounds chicken legs and thighs or half-chicken cut in pieces
  • 2 cups Thai BBQ Marinade
  • 1/2 cup baby arugula chiffonade (ribbon cut)
  • Kosher salt
  • Freshly ground black pepper
  • 20 Belgian endive leaves, separated from one another
  • 1 cup creme fraiche
  • 2 cups Carrot Lime Puree

Marinate chicken in half of Thai BBQ Marinade for 24 hours, tossing well to distribute marinade evenly. Remove chicken from marinade and season generously with kosher salt and freshly ground black pepper.

Preheat oven to 375 degrees. Place in oven and roast until just cooked through. Internal temperature of chicken leg should rise above 160 degrees. While chicken is roasting, place remaining marinade in a nonreactive saucepan and reduce on low heat until thickened. Remove from heat and let cool to room temperature. Stir to reincorporate oil before use. Remove chicken from oven and let cool to room temperature.

Separate chicken from bones and mince chicken. Fold in chiffonade of baby arugula. Season the chicken generously to taste with reduced sauce, kosher salt, and freshly ground black pepper (you may have some reduced sauce remaining).

Fill endive leaves with mined chicken and garnish with small dollop of creme fraiche and Carrot Lime Puree.

Thai BBQ Marinade

  • 1/2 cup Thai sweet chili sauce
  • 2 cups sherry
  • 1/4 cup soy sauce
  • 1 heaping cup peanut butter
  • 1/4 cup Sriracha (bottled Thai hot sauce)
  • 1/4 cup fresh ginger, minced
  • 2 tablespoons garlic, minced
  • 1/4 cup sesame oil

Combine all ingredients except sesame oil in nonreactive mixing bowl. Add sesame oil gradually while whisking to incorporate.

Carrot-Lime Puree

  • 1 green bell pepper, rough chop
  • 1 cup onions, rough chop
  • 3/4 cup fresh lime juice
  • 1/2 cup light olive oil
  • 1 pound carrots, peeled and sliced
  • 10 to 12 cloves garlic
  • 1 to 2 teaspoons sugar
  • 1/8 to 1/4 cup water
  • Kosher salt
  • Freshly ground black pepper

Place bell peppers, onions, and lime juice in food processor. Slowly add olive oil while food processor is running to emulsify. Add carrots, garlic, and sugar. Add small amount of water, if necessary, to loosen up sauce, and season with kosher salt and freshly ground black pepper.


Gnocchi with Roquefort Cream


Joanne Weir, TV Cooking Host

Serves: 8

  • 1 2/3 cups milk
  • 3/4 cup (11/2 sticks) unsalted butter
  • Salt and freshly ground black pepper
  • 1 1/3 cups all-purpose flour
  • 6 eggs
  • 2 cups heavy cream
  • 6 ounces Roquefort cheese, crumbled
  • 1 cup grated Parmigiano-Reggiano cheese

Bring a large pot of salted water to a boil. Reduce the heat to a simmer.

Bring the milk, butter, and 3/4 teaspoon salt to a boil over medium heat. As soon as it comes to a boil, add the flour all at once. Reduce the heat to low and mix vigorously with a wooden spoon until it forms a ball and the edges of the pan look sandy. Remove the dough from the pan and place in a bowl. While still warm, with an electric mixer, add the eggs one at a time, beating well with a wooden spoon after each addition. The mixture should be very thick and smooth.

Fit a large pastry bag with a 3/4- to 1-inch plain round tip. Fill the pastry bag with dough. Into the simmering water, squeeze out l-inch pieces of dough, cutting them with the back of a small knife. Do not overcrowd the pan. Simmer the gnocchi slowly until they begin to puff slightly and are slightly firm, 5 to 10 minutes. Remove the gnocchi from the water with a slotted spoon, drain well, and cool.
Note: The gnocchi will keep for up to 2 days in the refrigerator at this stage. They can also be frozen. Make sure that they are at room temperature before proceeding to the next step.

Preheat the oven to 425 degrees F. In a large saucepan, bring the cream, Roquefort, salt, and pepper to a boil over medium heat. Repeat the heat to low and reduce the cream by one-quarter until it thickens slightly, 5 to 10 minutes. Add the Roquefort cream to the gnocchi and mix carefully. Place the gnocchi and sauce in a 13 X 9-inch baking dish. They will form a very full single layer. Sprinkle with Parmigiano-Reggiano and bake until the gnocchi puff and are golden brown, 10 minutes. If the gnocchi have not turned golden, run them under the broiler. Serve immediately.


Beef Tenderloin w/ Stilton Bleu Cheese Crisp Topped with Sauteed Shrimp in Tarragon Beurre Blanc


Chef John Wesley, Rouge Bistro, Toledo

Yield: 4 appetizer servings

  • 2 tablespoons olive oil, divided use
  • 4 shrimp (size U12)
  • 1 teaspoon minced shallots
  • 1 teaspoon minced garlic
  • 4 tablespoons white wine, divided use

For the beurre blanc:

  • 1 tablespoon minced fresh tarragon
  • 1 ounce unsalted butter
  • 4 2-ounce medallions of beef tenderloin
  • Salt and pepper to taste

For the Stilton Bleu Cheese Crisp

  • 4 tablespoons freshly grated Parmesan
  • 2 tablespoons crumbled Stilton Bleu Cheese
  • Fresh chives, chopped for garnish

To cook shrimp: Saute shrimp in 1 tablespoon olive oil with shallots and garlic. When finished, remove shrimp, add fresh tarragon to pan, and deglaze with 2 tablespoons white wine. Reduce sauce by half, then remove from heat and add butter to thicken.

To cook beef tenderloin: Salt and pepper beef as desired. Saute beef in 1 tablespoon olive oil. Deglaze pan with 2 tablespoons white wine.

To make Crisp: In a hot nonstick pan, sprinkle Parmesan, spreading it around the pan, and let it heat until lightly brown. Add Stilton. Flip over and cook until browned. Remove from heat. Let stand 30 seconds. Cut in quarters. Cool. May be stored between sheets of parchment in airtight container.

To plate: Place Stilton Bleu Cheese Crisp on plate and place medallion of beef on it. Top the medallion with the shrimp, drizzle with tarragon beurre blanc. Garnish with fresh chives.