69News at Sunrise

Sunrise Chef: Hampton Winds

Susan Roth, an associate professor of culinary arts at Northampton Community College, stopped by the WFMZ kitchen Friday to talk about the college's restaurant, Hampton Winds.

The student-run restaurant is open for lunch and dinner year round Monday through Friday. Roth, also the co-owner of Mitzi's Table in Bethlehem Township, prepared duck confit pierogies and seared scallops.

Duck confit pierogies with sour cherry gastrique

Pierogi filling
5 baking potatoes boiled and mashed
1/2 cup caramelized onions
1/2 cup sour cream
Duck confit from 8 legs cut up
1/2 tsp pepper

Combine all ingredients and prepare your favorite pierogi dough - fill , crimp edges, boil in salted water toss with duck fat and saute until crisp.

Serve with sour cream and sour cherry gastrique 

Sour cherry gastrique
Caramelized 2 cups sugar with 1/2 cup water

When amber add :
1 cup champagne vinegar
2 cups sour cherries
1/2 tsp salt
1/2 cup orange juice

Reduce until it is a syrupy consistency.

Seared scallops over carbonara couscous, green beans, and roasted pepper coulis

6 large scallops
1/4 cup vegetable oil
Salt and pepper

Heat a saute pan on high and season scallops.

Place scallops in pan and do not move until you see the seat coming up the side of the scallop; turn and cook 1 minute remove so they don't  over cook.

Carbonara couscous
2 tbsp. vegetable oil
2 tbsp. minced garlic
2 tbsp. minced shallots
1/4 cup cooked bacon , crumbled
2 cups cooked Israeli couscous
1/2 cup cream
1/4 cup Parmesan cheese
2 tbsp. chopped parsley
Salt and pepper to taste 

Cook the first four ingredients on medium about 2 minutes; add the next four ingredients, simmer until slightly thickened and season.

Top with seared scallops and coulis drizzle.

In a blender combine:
2 roasted and peeled red peppers
1/2 tsp salt
1/4 tsp pepper
3 cloves peeled garlic
1/4 cup wine vinegar
1/4 cup olive or vegetable oil 

Combine all until smooth.

DISCLAIMER FOR COMMENTS: The views expressed by public comments are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the TERMS OF USE  and the comment you are posting is in compliance with such terms. Your comments may be used on air. Be polite. Inappropriate posts or posts containing offsite links may be removed by the moderator.

This Week's Circulars



69News at Sunrise

Latest From The Newsroom