The Best Place to Grab Lunch

One of the best places to enjoy lunch in the Corning Gaffer District is the Riverfront Café. Besides its panoramic view of the Chemung River outside, the inside is chock full of luncheon selections to satisfy virtually any palate. Whatever one selects, it’s sure to be delicious. More important, it will be healthy. Credit that to the team of Corning’s Corporate Executive Chef Tom Leonard and Molly Morgan, registered dietician consultant.

More than 40 retirees and guests were treated to an hour of mouth-watering aromas and health-smart advice at their monthly coffee program May 12 in the Riverfront Café as chef and dietician alternated “center stage” roles – Leonard cooking and Morgan providing nutrition information and advice.

Clearly, a key reason for the quality of the Café’s offerings is the emphasis on fresh foods, fresh spices, and virtually everything else on the menu. Morgan said that when she became the company’s consultant on nutrition, she was surprised by the array and quality of the foods prepared in this corporate food service operation…not only in the Riverfront Café at corporate headquarters, but in all the company’s food service units throughout the valley.

Nutritional aspects of each ingredient and dish were detailed as they were prepared. The dishes included Mushroom Barley Soup; Braised Rainbow Chard, Pan-Seared Salmon with Roasted Corn Salsa, and, to top it off, a delicious Grilled Angel Food Cake and Pineapple with Yogurt topping. All health-smart and well balanced. We can attest the dessert was delicious because the finished product was placed on the table occupied by the CIRG Board and we ate every bit of it.

Asked about fresh-caught vs. farm-raised salmon, Morgan advised her audience to opt for fresh caught fish because it has less contaminants. She also noted that olive oil is an excellent healthy alternative to butter. If a recipe calls for butter, make it half butter and half olive oil for a healthier blend. When it comes to vitamins and vitamin supplements, Morgan said it’s much more effective to get vitamins from fresh foods as much as possible.

Chef Leonard stated his preference for grilling almost everything…even disserts. Grilling the Angel Food cake caramelizes the sugar in it making it much sweeter without increasing sugar content. “Grilled pineapple,” he said, “is awesome for the same reason…the carmelized sugar makes it even sweeter.”

Chef Leonard has been corporate executive chef at Corning for two years, and is a graduate of the Culinary Institute of America at Hyde Park, NY. Before coming to Corning he was executive chef at General Electric. He has competed in two Culinary Olympics and has been awarded 18 gold medals for his talents.

Morgan, a graduate of S.U.N.Y. Buffalo, is also the dietician for the Ottawa and Binghamton Senators hockey teams and is the cooking consultant for Olum’s Department Store in Binghamton. Her work for Olum’s is a regular feature on cable television’s YNN-Your News Now. Morgan also owns Creative Nutrition Solutions in Binghamton.

Everyone in attendance received copies of the four dishes Chef Leonard prepared along with their nutritional facts from Morgan….a perk for being active CIRG participants.

While the CIRG Coffee programs will resume in August after a two-month hiatus, the CIRG Picnic will be held the second Wednesday of July – July 14 – at the Cooper Pavilion in Big Flats Community Park.

MAKING DO WITH A SKILLET – While Chef Tom Leonard prefers his salmon grilled, he made-do with a pan for his program for retirees on May 12.

ALL EYES ON CHEF Tom Leonard as he puts the salsa and garnish on his salmon dish.

SERVICE HAS ITS PERKS -- CIRG Board Member Kay Leach is all smiles holding dessert …which she shared with her fellow board members.

From Chef Tom to You...

Tom Leonard, Corning Incorporated’s executive chef, nicely agreed to let us send along the recipes he put together at the CIRG May meeting, so here they are a healthy quick and easy meal and dessert for the skillet or grill. He clearly prefers the latter.

Bon appétit!

Mushroom Barley Soup
2 servings, 2 cups each

Ingredients

• 2 teaspoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 medium carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 1 small onion, finely chopped
• 8 ounces mushrooms, chopped
• 1 1/2 teaspoons chopped fresh thyme
• 1/8 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground pepper
• 1/4 cup Sherry Wine
• 1 14-ounce can Reduced-sodium chicken broth
• 1 cup water
• 1/4 cup barley

Preparation

1. Pre-heat oven to 350F. Place barley onto a baking pan. Place into the oven and toast for 8-12 minutes or until aroma becomes nutty.
2. Heat oil in a large saucepan over medium heat. Add garlic, carrot, celery, onion, mushrooms, thyme, salt and pepper and cook, stirring, until the vegetables release some of their juices, about 3 minutes. Increase heat to medium-high and continue to cook, stirring often, until most of the liquid has evaporated, about 3 minutes.
3. Add sherry and cook, stirring, until reduced, 1 to 2 minutes. Add broth, water and barley; bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables and barley are tender, about 20-25 minutes.

Recipe by: Tom Leonard, Corning Incorporated Corporate Executive Chef

Braised Rainbow Chard
4 servings

Ingredients

• 2 medium shallots, thinly sliced
• 1 tablespoon garlic, freshly minced
• 1 pound chard, stems and leaves separated, chopped
• 1 teaspoon chopped fresh thyme
• 1/4 cup water
• 1 tablespoon lemon juice
• 1/8 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1 tablespoon olive oil

Preparation

1. Add olive oil to a skillet; add garlic, shallots, chard stems and thyme to the pan and cook, stirring, until the shallots and garlic begin to brown, 4 to 5 minutes.
2. Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes.
3. Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the salt and pepper.

Recipe by: Tom Leonard, Corning Incorporated Corporate Executive Chef

Pan-Seared Salmon
4 servings

Ingredients

• 1 pound salmon fillet, skinned (4-4 ounce portions)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil

Preparation

1. Cut salmon into 4 equal portions, sprinkle with the
   1/4 teaspoon salt and pepper. Heat oil in a large nonstick pan over high heat until shimmering but not smoking. Cook the salmon, skinned-side up, until golden brown, 3 to 5 minutes. Turn the salmon over and remove the pan from the heat. Allow the salmon to finish cooking off the heat until just cooked through, 3 to 5 minutes more. Serve immediately with the salsa.

Roasted Corn Salsa
4 servings, 1/4 cup each

Ingredients

• 2 small ears fresh corn, shucked
• 1/4 cup prepared tomato salsa
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro, or to taste
• 1/8 teaspoon ground chili powder

Preparation

1. Heat a large heavy skillet, preferably cast-iron, over medium-high heat. Roast corn (still on the cob), turning frequently, until the kernels are darkened on all sides, about 8 minutes.
2. When the corn is cool enough to handle, cut the kernels off the cobs and transfer to a small bowl. Stir in salsa, lime juice, cilantro and cumin.

Recipes by: Tom Leonard, Corning Incorporated Corporate Executive Chef

Grilled Peaches & Angel Food Cake with Red-Wine Sauce
6 servings

Ingredients

• 1 cup red wine, such as Merlot
• 1 cup orange juice
• 2 tablespoons Triple Sec, or other orange-flavored liqueur
• 2 tablespoons brandy
• 1-2 tablespoons sugar
• 2 teaspoons lemon juice
• 6 ripe but firm medium peaches, peeled and halved
• 6 slices angel food cake, (1 inch thick)

Preparation

1. Combine wine and orange juice in a small heavy saucepan. Bring to a boil over high heat and cook until reduced to 1/2 cup, 15 to 20 minutes.
2. Reduce heat to medium-low, stir in Triple Sec (or other orange liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar dissolves and flavors combine, about 5 minutes. Remove from the heat and stir in lemon juice. Taste and stir in remaining sugar if needed for a pleasantly sweet but not cloying sauce.
3. Preheat grill to medium. Oil the grill rack (see Tip, below).
4. Brush peaches lightly with 2 tablespoons of the wine sauce, reserving the rest. Transfer the peaches and cake slices to the grill. Grill the cake over indirect heat or the coolest part of the grill until lightly toasted, about 1 minute per side. Grill the peaches over direct heat until softened and browned in spots, 3 to 5 minutes per side. In the last minute of grilling, brush the peaches with 2 tablespoons more of the wine sauce.
5. Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature.

Recipe by: Tom Leonard, Corning Incorporated Corporate Executive Chef

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