Posted by Great Falls Tribune, MT on June 05, 2008 at 12:58:40:
Cooking with the stars
By AMY GRISAK • For the Tribune • May 28, 2008
It only took a friendly nudge to convince Sydne George of Great Falls to turn her culinary flare into national acknowledgement on Rachael Ray's "10-Ingredient Challenge."
"My good friend, Karen, watches Rachael Ray and said, 'You should enter,' " recalled George, an avid home chef who enjoys developing her own recipes.
Each contestant had to send in a three- to four-course menu utilizing a specific list of 10 ingredients that "had to be put together in 60 minutes or less," and videotape its preparation and presentation. "I like to do recipes," she said, "but I'm not a big in-front-of-the-camera person."
With the help of her friends and family, including her daughters and budding chefs, Mackenzie, age 7, and Madison, age 5, she completed her entry.
George said in September "The Rachael Ray Show" took the top 10 videos and showed segments from each of them, including hers, which aired on Sept. 12. "I still haven't seen it," she said.
A natural in the kitchen
George comes by her cooking gene through her mother, Polly Kolstad. She said, "I've had the advantage of being exposed to gourmet food" from her mother, who is also an adventurous culinary connoisseur. "She travels a lot, and comes home and re-creates dishes."
Everyone has their own source of relaxation and satisfaction, and George's is in the kitchen. "I've always liked to cook," said George. "I like to come up with new ideas. I think that's my creative outlet."
When asked about her favorites she replied, "I'm drawn to desserts because you can be so creative." And with the success of her "Blueberry Ricotta Napoleons with Apricot Sauce and Fresh Mint" on the Rachael Ray program, creating the final course in a delicious dinner is definitely one of her strengths.
TRYING SOMETHING NEW IS NORMAL
With her talent and curiosity in the kitchen, George isn't settling for her video appearance on "The Rachael Ray Show."
"I try to do one contest a month," she said. "I just entered a chocolate contest where you have to have five ingredients or less."
For her entry, "Grasshopper Mousse in Bittersweet Chocolate Cups," she created edible chocolate cups by painting melted chocolate on paper foil muffin cups. After several layers, she froze the cups, and once firm, simply peeled off the paper. "It sounds time consuming, but it really wasn't," she said. This ingenious engineering became "an attractive, edible container."
Besides spurring her to create new and delicious dishes, George said entering contests helps her build credibility as a food writer. She currently develops recipes and menus for her column, At Home Cooking, in the River's Edge Journal, a Great Falls magazine, and intends to expand her writing to share her passion for food.
HER EFFORTS ARE APPRECIATED
Fortunately, her family and friends enjoy the benefits of her endeavors.
"I like to have people over and plan menus," George said. And although grilling season is just around the corner with the added bonus of fresh, seasonal food, George said she enjoys the slow-cooked "comfort food" of the colder months just as well.
"I cook year 'round," she said. "I enjoy the changing seasons; you never get bored. I think it's fun to have variety."
Although utilizing fresh mint was a requirement in the 10-Ingredient Challenge, George gravitates towards herbs for the flavor they add to dishes. "I don't know that there are any herbs I don't like," she said.
"I love basil," George said. "I use mint because we have so much. We planted it, and it took over." She also uses chive blossoms because they're attractive and delicious, and likes using tarragon, with its mild, anise-like flavor, as well.
Despite the season or the challenge, George is always ready to step up to the plate to fashion delectable fare that is destined to delight judges and guests.
Amy Grisak is a Tribune correspondent. Reach her at xxxxxxxx.