Jun 5, 2009 6:42 am US/Eastern
'Next Food Network Star' Could Be From Philly
PHILADELPHIA (CBS 3) ―
Be prepared for some local flavor when the new season of the "Next Food Network Star" premieres this Sunday. As you'll find out, one local woman is cooking up a recipe for success.
"If they don't like me, or they don't like my food, I'm going home!" said Katie Cavuto, Next Food Network Star Finalist.
And home for Katie Cavuto is Philadelphia. The registered dietician and personal chef, is one of 10 contestants on the "Next Food Network Star", vying for her own food network show.
"This is my audition to become one of them," said Cavuto.
Katie was a former gymnast at Penn State, but suffered a career ending shoulder injury.
She then went to Europe and found a new love -- cooking!
Doing the show, which is all shot, was tough. So how did she balance impressing celebrity judges like Bobby Flay, Morimoto, and Alton Brown while also inventing creative dishes, and working with total strangers?
"The first episode was overwhelming," said Cavuto.
Knowing she was up against a lot of tests while filming the show, we decided to have a little fun with her at Philly Kitchen Share.
Liz Keptner took five things that are pretty much staples in her fridge: yogurt, chicken, wine, mushrooms and tomatoes and asked Katie to whip up a dish.
Cavuto owns Healthy Bites, a Philly business that teaches people about healthy eating, so her goal on the show was creating nutritious, winning meals.
"My culinary point of view on the Next Food Network Star show was definitely unique compared to everyone else on the show," said Cavuto.
In the first episode, Katie makes a salad, although she can't tell us if it got her tossed.
So what about our challenge?
She passed with flying colors!
So will the next Food Network Star be from Philly? Tune in Sunday night at 9 p.m.!
Recipe From Katie:
Chicken with white wine, yogurt sauce and roasted tomatoes:
Tomatoes
1 pint cherry tomatoes
2 tbsp olive oil
2 cloves garlic
Salt and pepper
Chicken
4 boneless skinless chicken breast halves (about 1 1/2 lbs.)
1 tbsp. olive oil
1 pint crimini mushrooms
1/4 c. dry white wine
1 tbsp greek yogurt
1 clove garlic chopped
ΒΌ tsp thyme
2 tsp lemon zest
1 tbsp fresh chopped garlic
salt and pepper
Preheat oven to 450.
Place tomatoes on a baking sheet in a single layer. Season with olive oil, salt and pepper. Add two whole garlic cloves. Bake for 30 minutes.
While the tomatoes are cooking, cut each chicken breast in half to make a cutlet. Cook chicken in olive oil in 10-inch skillet over high heat to brown (4minutes per side). Remove from pan.
Reduce heat to medium-high. Add mushrooms, thyme, garlic and lemon zest. Brown mushrooms for 3-5 minutes. Add wine to deglaze pan; stirring to loosen up the bits on the bottom of the pan. Reduce heat to low-medium and add yogurt, herbs and salt; stir to combine. Add chicken back to pan to heat through and coat with sauce.
Serve chicken with mushrooms, sauce and top with roasted tomato.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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