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Sunrise Chef: Hampton Winds

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

Scallops
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.

Coulis
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.


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