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FOX43 Kitchen: PA School of Culinary Arts

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The Pennsylvania School of Culinary Arts stopped by the FOX43 Kitchen today to make three different dishes today, roasted corn, saffron cous cous and sauteed mushrooms.


Roasted Corn Timbales
2 cups Corn kernels, fresh or frozen
1 small Onion, diced
2 each Garlic cloves, minced
1 T Olive Oil
¾ cup Milk
½ cup Heavy Cream
2 each Eggs, large
2 oz. Goat Cheese, such as Chevre
To Taste Salt & White Pepper
2 oz. Boursin Cheese
6 - 8 Sage Leaves, sliced finely

Mix corn kernels, diced onion and minced garlic in a bowl and toss with olive oil, salt and pepper.  Put on a baking pan and roast until the ingredients are beginning to turn golden brown - approximately 20 mins. In a 350º F oven.  Allow corn to cool to room temperature.
In a blender or food processor, put in corn mixture and eggs and blend until fairly smooth.  Add milk, heavy cream, goat cheese and salt and pepper and blend until slightly frothy.
Lightly spray oven-safe mold with pan spray.  Pour corn mixture into molds and place in a baking pan.  Add water half-way up the sides of the molds and place the pan in a 350º F oven.  Bake for approximately 20 mins, or until the tip of a paring knife, placed in the custard, comes out damp, but not eggy.
While custards are baking, deep fry the sliced sage leaves, until crispy.  Drain on absorbent paper and season with salt.  Stir the Boursin cheese until smooth.
Allow custards to cool briefly.  Run a thin knife around the edge of the mold and turn the corn timbale upside down on a serving plate.  Serve with a spoonful of Boursin cheese on top and a few of the fried sage leaves.

Sautéed Wild Mushrooms with Greens
1 lb. Wild Mushrooms, cleaned and sliced
2 T Olive Oil
1 T Butter
2 ea. Garlic cloves, minced
2 ea. Shallots, minced
1 bunch Watercress, or other greens
1 tsp. Soy Sauce
1 T White Wine
To Taste Salt & Pepper
1 T Parsley, chopped finely

Lightly sauté shallots in butter and olive oil.  Add wild mushrooms and sauté until just tender. Add minced garlic and sauté for 1 min. more.  Add white wine, soy sauce, salt and pepper and continue to sauté until the liquid has evaporated by half.  Add the watercress and toss just until wilted.  Add chopped parsley and toss to incorporate.
Serve on a plate with the roasted corn timbale and the cous cous.

Saffron Cous Cous
1 cup Cous Cous
1 1/2 cups Vegetable Stock
2 T Butter
2 T Olive Oil
2 ea. Garlic cloves, minced
2 ea. Shallots, minced
1 pinch Saffron Threads
2 oz. White Wine
6-8 ea. Sage Leaves, sliced thinly
To Taste Salt & Pepper


Lightly sauté shallots in butter and olive oil.  Add the garlic and cook over medium heat until the garlic is fragrant.  Grind the saffron threads in a mortar and pestle and make a paste with the white wine.  Pour saffron mixture into the onion mixture.  Add the vegetable stock and bring to a boil.  Add cous cous, cover with a lid and remove from the heat.  Allow cous cous to rest for about 10 minutes, until it is tender.  Season with salt and pepper and fluff with a fork.
Serve with the roasted corn timbale and the sautéed mushrooms and garnish with the fried sage leaves.

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