Fall Andiamo Cooking School Winner

The latest Andiamo Cooking School winner joined Fox2's Jay Towers and Chef Jim Oppat to learn how to cook great food. Check out the video and follow the recipes below.


Raspberry Maple Vinaigrette


  • 1cup Raspberry vinegar
  • 1cup Maple syrup
  • 2Tbls.     Dijon Mustard
  • ¼cup Fresh chopped herbs (tarragon, basil, parsley)
  • 2cups     Canola-olive oil blend
  • Salt and pepper to taste


  1. Whisk all items together except for the oil.
  2. While whisking, slowly drizzle in the oil.
  3. Mix until well combined, add pinch of salt and pepper to taste.
  4. Reserve for later use.

Autumn Harvest Salad


  • 3 quarts Kale, shredded, rinsed and drained
  • 1 each Butternut squash, peeled, diced and roasted
  • 1 each Pomegranate, seeds only, pith removed
  • 6 each Figs, quartered
  • ½ cup Feta cheese, crumbled
  • 1 cup Fresh croutons


  1. De-stem the kale and chop with a knife, then move to a colander and rinse well, allow to drain.
  2. Peel and dice the butternut squash, lightly coat with melted butter, brown sugar and pinch of salt.  Roast at 350 F in oven until tender and allow to cool.
  3. Halve the pomegranate and remove the seeds.
  4. Wash the figs, allow to dry then cut into quarters.
  5. Dice bread into small cubes and sauté in small amount of olive oil or butter.
  6. Combine all items together and add dressing as needed.
  7. Season as needed with salt and pepper.


Braised Chicken Thighs

  • 8 each Boneless / Skinless Chicken Thighs
  • As needed Salt and pepper
  • 1 cup Flour
  • ¼  cup Paprika
  • As needed Olive oil-canola blend
  • 2 cloves Garlic, minced
  • 1 each Onion, julienned
  • 8 oz. Mushrooms, assorted, sliced
  • 2 Tbls Tomato paste
  • 2 Tbls Flour
  • 3 cups Brown veal stock (beef if needed)
  • 4 Tbls Gremolata (see recipe below)
1. Mix the flour and paprika together for dusting the chicken.
2. Trim the chicken free from fat and any cartilage.
3. Season the chicken and dust in the flour mixture.
4. Sear in the oil in a hot skillet on both sides.
5. Once flipped and the garlic, onions and mushrooms, keep cooking until evenly browned.
6. Add the tomato paste and brown slightly.
7. Next, add the flour to form a roux.  Cook for 1 minute.
8. Add the stock and allow to come to the high simmer, stirring well.
9. Reduce to gentle simmer and cook for 8-10 minutes.  
10. Serve over pasta and top with gremolata.
bunch Parsley, Italian flat leaf
1 oz. Capers
1 tsp. Garlic, minced
1 each Lemon, zest only
¼ cup Extra virgin olive oil
1 Tbls. Parmesan cheese, grated
1. Wash and chop the parsley.
2. Combine all of the items together in a small bowl and mix thoroughly.
3. Reserve for later use.
Creamed Brussel Sprouts
1/2 cup Pancetta or Bacon, diced
1/4 cup Oil
1 cups Onions, diced
1.5 qt. Brussel sprouts, sliced
1/2 cup White wine
2 cup Heavy cream
as needed Salt and pepper to taste
1/3 cup Chopped Parsley
As needed Lemon juice
1.  Heat a large pan and render the bacon with the oil. 
2.  Saute the onions until they are transparent.
3.  Add the wine, reduce by half.
4.  Add the Brussel sprouts and cream, reduce until thickened and sprouts are tender.
5.  Adjust the seasoning with salt, pepper and lemon juice.
Autumn Apple-Cherry Cobblers
  • oz. Brandy Soaked Dried Cherries
  • 4 each Granny Smith Apples, peeled and quartered
  • 12 fl oz. Heavy Crème
  • ¾ cup G. Sugar
  • 1/3 cup Bread Flour
  • ¼ teas Salt
  • ½ T Vanilla Extract
  • as needed Brown Sugar Streusel
1. Fill baking cup with soaked raisins and the apples.
2. Divide and ladle the crème mixture over the four cups.
3. Cover generously with the streusel and bake at 350 until golden brown and the filling begins to boil.
4. Allow to cool before slicing and dusting with powdered sugar before service.
Brown Sugar Streusel
  • 3 cups Bread Flour
  • 1.5 cups Brown Sugar
  • ¾ teas Cinnamon
  • ¾ # Butter
  • 1. Mix all dry ingredients by hand in large bowl.
  • 2. Cut butter into dry until it begins to clump.
  • 3. Squeeze large hand full of streusel and crumble in large chunks over the tart.


1. Mix all dry ingredients by hand in large bowl.
2. Cut butter into dry until it begins to clump.
3. Squeeze large hand full of streusel and crumble in large chunks over the tart.


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