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Chopped dandelions are used in tomato appetizer and artichoke bake spread
By Lisa Abraham
Beacon Journal food writer
Published on Wednesday, Aug 27, 2008
I have entered two cooking contests in my life — both within the last year, and both at the request of others for charitable events.
Both times, I lost.
I have a lot of confidence in my culinary abilities, despite my lack of contest success. But I get no thrill from the competition — just a case of nerves and a bruised ego when I lose.
So I'm always amazed at the people who enter cooking contests for fun.
I first met Gail Harshbarger at the Breitenbach Winery in Dover when she was a contestant in its annual Great Dandelion Cookoff in 2007. It was her 10th time in the competition and she walked away with first prize that year.
Since she first entered in 1998, she's chalked up four other first prizes and two seconds — and that's just in the dandelion contest.
She's also been a finalist two years in a row in the Beacon's Best Burger Contest, capturing second place in 2007, and was a finalist in 2006 and 2007 in the Taste of Akron contest sponsored by West Point Market, taking second place in 2006.
Harshbarger, 49, has been entering cooking contests since she was in the 4-H club in her hometown of Dover at the annual Tuscarawas County Fair. To her, it's a fun, and sometimes profitable, way to enjoy her favorite hobby.
She entered the dandelion contest for the first time at the urging of her mother, Doris Hootman of Dover, who had entered and won first place in a previous year and wanted Gail and her sister to enter with her.
After tinkering with some recipes, Harshbarger came up with the idea of making something in a stuffed tomato. The recipe took top prize. ''Ten years later, it's still a recipe I make because everybody loves it.''
Harshbarger said the recipe easily converts to spinach for those who don't like dandelions. But she grew up eating the greens and enjoys them.
''We had dandelions as kids. My mom made a wilted dandelion salad with a hot bacon dressing. We had that with boiled potatoes and boiled eggs and we thought we were getting a feast. We didn't realize it was a really cheap dinner,'' she said.
Over the years Harshbarger's family has gotten into the act as well, with her husband, daughter and son all taking second- or third-place ribbons.
Harshbarger loves to eat and cook, and is always searching for inspiration for new recipes.
''Sometimes, I'll be sitting here at my desk and sometimes something will just come to mind,'' she said. ''I'll look at something traditional and look for ways to change it up, to taste better and look more eye-appealing.''
She'll often try something at a restaurant and think, ''It needs this or that, and wouldn't it taste better if I make it the way I think it should taste,'' she said.
Harshbarger has been cooking since she was a child, learning alongside her mother. ''My mom canned quarts and quarts of stuff all summer long.''
She attributes her success in contests to eating with her eyes. So she tries to make recipes that look as appealing as they taste.
Her goal is to one day win one of the biggies — the $50,000 National Chicken Cooking Contest, or the $30,000 prize currently at stake in the Cookin' With Smithfield recipe contest, which also includes the chance to meet celebrity chef Paula Deen.
On her recent vacation in South Carolina, Harshbarger brought home a number of Smithfield products and she's been busy experimenting ever since. She's focusing on the smoked sausage, trying to come up with a dish that involves penne pasta and an assortment of vegetables.
With her son starting his senior year of high school, Harshbarger said it won't be long before she has lots more free time to experiment. ''I'm going to be an empty nester next year, so I'm going to have a lot more time to cook.''
So far, she's satisfied with her local success. Her $500 prizes from the dandelion contests have been used to purchase things for her home or kitchen.
And when she doesn't win?
''I don't ever feel bad about it. Because if you serve it to your family and friends and they like it, who is going to be more honest with you?''
Here are two of Harshbarger's first-prize winners. Until next week, have fun in the kitchen creating your own prize-winning recipes.
DANDELION AND TOMATO
APPETIZER
15 Roma tomatoes or 8 regular tomatoes
1/2 cup onion, finely chopped
1/4 cup diced sweet yellow pepper
1/2 to 3/4 cup red wine vinegar salad dressing
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/4 cup diced sweet red pepper
2 cups dandelions, chopped
1/2 tsp. mixed dried herbs
1 cup crumbled feta cheese
1/4 cup Parmesan cheese
Cut the tomatoes in half and scoop out the seeds.
In a medium bowl, combine the garlic, onion, red and yellow peppers, feta cheese and dandelions.
In a small bowl, mix the red wine vinegar dressing, herbs and Worcestershire. Pour over the dandelion mixture.
Toss and refrigerate for one hour.
Fill the tomato halves with the dandelion mixture, sprinkle with Parmesan cheese and serve.
Makes 6 to 8 servings.
Note: Dandelions can be replaced with spinach, or omitted altogether.
DANDELION & ARTICHOKE
BAKE SPREAD
1 cup mayonnaise
1 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
11/4 cup chopped dandelion greens
11/2 cups cooked chopped chicken (canned or pre-packaged)
2 13.75-oz. cans artichokes, drained and chopped
1/3 cup finely chopped red bell pepper
1/4 cup finely chopped onion
1/2 tsp. garlic powder
French bread, pita bread triangles or crackers
In a large mixing bowl, combine mayonnaise, Parmesan cheese, dandelion greens, chicken, artichokes, red bell pepper, onion and garlic powder.
Mix well. Spread evenly into a greased 9-by-13-inch glass baking dish. Sprinkle with mozzarella cheese.
Bake at 350 degrees for 25 minutes until top is golden brown.
Serve with bread, pita or crackers.
Makes 6 to 8 servings.
Note: Dandelions can be replaced with chopped spinach.
Lisa A. Abraham can be reached at 330-996-3737 or labraham@thebeaconjournal.com.
I have entered two cooking contests in my life — both within the last year, and both at the request of others for charitable events.
Get the full article here.
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