UAlbany Chef Dennis Williams talks about Fallbany

Posted at: 10/11/2012 12:03 PM
Updated at: 10/11/2012 1:24 PM
By: Andrew Murphy

The University at Albany is currently gearing up for Fallbany, a fall festival being held on October 13.

One of the popular features of the event is cooking demonstrations.

Here are a few recipes for the dishes that will be served at the festival.



Osso Bucco (Pork with Gremolata)
25 Each Pork, Osso Bucco, 8oz
2 Ounce, Olive Oil
16 Carrots, Fresh, Diced ¾”
1 Quart Onions, Yellow, Diced 1/8”
2 tbsp Garlic Cloves, Peeled, Fresh Minced
1 Quart Wine, White
2 tbsp Spice, Basil, leaves, dried, crushed
1 #10 can tomatoes, diced in juice, no added salt, canned, including liquids
¼ cup parley, fresh, chopped
2 tbsp lemon , fresh, peel
1 tbsp garlic cloves, peeled, fresh, minced

  1. In large braising pan, heat oil. Add pork, 1/3 at a time.  Evenly brown the pork.   Remove pork; season with salt and pepper.
  2. In the same pan, add remaining oil, onions, carrots and garlic.   Cook 6-8 minutes or until carrots are tender.
  3. Add tomatoes, wine and basil.  Return pork to pan.   Bring to a boil.  Reduce heat to low.  Cover tightly and simmer two 2 ½ hours or until pork is tender.
  4.  Remove pork from braising pan.   Lay shanks evenly in pan. 
  5. Skim fat from tomato mixture. Bring to a boil and cool until sauce thickens slightly and internal temperature reaches 115F. Evenly spoon sauce over pork.
  6. Combine ingredients to make Gremolata garnish.   Garnish pork with Gremolata.  

Sean O’Neill

Penne Pasta with Sausage, Zucchini and Mozzarella

3 pounds pasta, penne rigate, dry
1 tbsp oil, salad, pure vegetable
3 galloon water, boiling
5 pound sausage, Italian, uncooked
4 cup onions, yellow, fresh, chopped
1 cup pepper, ell, red, fresh, diced ¼”
2 pound squash, zucchini, fresh, diced ¼”
¼ cup garlic cloves, peeled, fresh, minced
2 cup wine, white
2 tsp spice, pepper, red, crushed
½ cup basil, fresh, minced
4 cup sour cream
4 quart cream, whipping, heavy 36%
¼ tsp salt
¼ tsp spice, pepper, black,  ground
3 pound cheese mozzarella, whole milk, pre-shredded
1 cup parsley, fresh, chopped 

1 . Cook pasta in oiled, boiling, salted water until al dente. Rinse starch in hot water, cool in cold water.   Drain and hold cold until ready for use in step 6. 

2.  In a heavy saucepan sauté sausage until completely cooked and internal temperature reaches 155F.

3.  Add onions, garlic, zucchini and red pepper to sausage.  Continue cooking until vegetables are tender crisp.  

4.  Remove from heat.  Deglaze pan with white wine, scraping browned bits from bottom of pan.  

5. Stir in basil, red pepper flakes, sour cream and cream into vegetable mixture, adjust seasoning with salt and pepper.  Add pasta and toss gently. 

6.  Divide into full hotel pans, coated with non-stick spray.  Sprinkle with cheese evenly over top of pan. Bake in over at 350F. Until brown and internal temperature reaches 165F.

7.  Portion 8oz of pasta in each serving dish.  Garnish with parsley.  Hold warm for service. 

Joe Piska

Tofu Marsala

24 Each Tofu, Regular Each Slice, 4 oz
¾ Spice, Pepper, Black Ground
½ Cup Margarine
1 Cup Flour, All Purpose
2 Cups Mushrooms, Pre-sliced, Thick, Fresh
½ Cup Tomatoes, Fresh, Chopped
3 Cup Wine Cooking, Marsala
3 Cup Water
1 1/3 tbsp Base Vegetable
½ Cup Onions, Yellow, Fresh, Diced
¼ Cup Parsley, Fresh, Chopped

  1.  Toss Tofu in flour, then sear tofu in margarine until golden, sprinkle with pepper, remove, set aside and hold warm.  
  2. Put mushrooms, onions, tomatoes, wine, water and vegetable base into skillet.  Stir well to blend.  Simmer for approximately 20 minutes until sauce is reduced. 
  3. Arrange tofu in a pan.  Top with sauce. Garnish with chopped parsley.  Hold warm for service.

Jason Bellanger

Beef and Bean Chili

11 ¼ Beef Round, bottom, uncooked
4 ounce oil, sauce, pure vegetable
3 quart water
4 ounce oil, sauce, pure vegetable
3 tbsp garlic cloves, peeled, fresh minced
1 ½ pound onions, yellow, fresh, chopped, fine
1 ½ flour, all purpose
1 ¼ spice, chili powder
1 ½ pound peppers, bell, green, fresh chopped
1/3 cup spice, oregano, dried, crushed
1 can (#10) beans, kidney, dark red, canned, including liquids
2 tbsp spice, cumin, ground
11 pound tomatoes, fresh, chopped

  1. Cube beef into 1 inch pieces.   Heat Oil in large skillet.   Brown meat. 
  2. Add water.  Simmer at 160 degrees F or above, covered for 1 hour until meal is tender
  3. Heat oil in second skillet.  Add garlic and onion and cook over low hear until onion is softened.
  4. Add flour and cook 2 minutes.
  5. Add onion mixture and remaining ingredients to cooked meal.  Simmer 1/2 hour.   Cook meat to an internal temperature of 160 degrees F for 15 seconds. 
  6. Portion 8 oz.  Chili in each serving dish. Hold warm for service. 

Evan Magnone

Pork Chops with Maple Apple Acorn

2 medium acorn squash
2 cups chopped tart apple (about 2 medium)
3 tbsp butter, melted
¼ cup maple syrup
1 teaspoon ground cinnamon
3 tbsp extra virgin olive oil
6 (about 1 pound) thin-sliced boneless pork chops, seasoned with salt and pepper
1 yellow onion, peeled and cut into thin slices
1 tbsp chopped thyme

 Cut squash in half lengthwise and remove pulp.  Place cut side down in a shallow baking pan.  Bake 350 degrees F for 35 minutes.  Alternatively, microwave squash halves until fork tender. Combine apple, butter, maple syrup and cinnamon; fill squash with mixture.  Continue baking 25 minutes or until acorn squash is tender.  When the squash is almost done, hear oil in a large skillet and brown chops about 3 minutes per side until cooked through. Remove and keep warm, add onion and thyme to the pan and sauté  8 to 10 minutes until soft and golden brown.   Serve over pork chops alongside stuffed squash.