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Hospital Chefs Compete in Healthy Cooking Challenge By Betty Olt GLEN COVE — Hospital food usually gets a bad rap, but chefs from 11 North Shore-LIJ hospitals recently competed in the health system’s first-ever cooking challenge to prove that hospital chefs can serve up gourmet restaurant-quality meals, but without high fat, calories or sodium. Coinciding with National Nutrition Month, culinary teams from Queens, Nassau, Suffolk, Manhattan and Staten Island faced off at Glen Cove Hospital’s Pratt Auditorium, which was transformed into a giant kitchen equipped with stove-top burners, a pantry and farmers’ market for the Ultimate Chef Healthy Entrée Challenge. Each team had one hour to create a delicious, attractive and nutritious meal. Three celebrity chef judges awarded Forest Hills Hospital’s chefs with the top prize for their original dish of spinachstuffed pork tenderloin with cranberry wild rice. Lenox 80 Summer 2012 Hill Hospital received second place and Syosset Hospital came in third. Michael Kiley, director of nutrition and food services at Glen Cove Hospital, who also helps coordinate North Shore-LIJ’s chef committee, organized the cook-off. “Patients often compare hospital food to restaurants, and this event showcases that hospital chefs can prepare appealing food that tastes really good and is nutritious,” said Mr. Kiley. Judges rated all entrees and side dishes prepared during the competition based on taste, nutrition, originality and presentation. Each hospital culinary team was paired with a registered dietician from a North Shore-LIJ hospital to ensure that each dish contained no more than 500 calories, 15 grams of fat and 600 milligrams of sodium. Teams worked with a “surprise protein” — such as halibut, shrimp, chicken and pork tenderloin — to build a creative meal around the item. Winning chefs Gary DeFreitas and Dale Lyons from Forest Hills Hospital said they are used to preparing meals for 600 to 700 patients each day. After the awards ceremony, Mr. Lyons said, “This event gives us the opportunity to show what we can do in the kitchen.… It’s a dream come true.” Mr. DeFreitas, who has been cooking since he was 19 years old, said it was a “great honor” to receive first prize in the competition but pointed out that “love is the most important ingredient in cooking, and it always comes out in the dish.” Above: Chefs from Forest Hills Hospital won North Shore-LIJ’s Ultimate Chef Challenge cook-off. Dale Lyons chops an onion for the winning dish — spinach-stuffed pork tenderloin with cranberry wild rice — while Gary DeFreitas consults with Malgorazata Rokoszak, RD, of Staten Island University Hospital.
Ultimate Chef Healthy Entrée 1st Place Recipe Spinach-Stuffed Pork Tenderloin with Cranberry Wild Rice By: Gary DeFreitas and Dale Lyons Serving Size: 6 oz Stuffed Pork, 1/3 cup Wild Rice Preparation time: 30 minutes Servings: 4 Cooking time: 30 minutes Ingredients: Pork Tenderloin 1 pound Pork Tenderloin, silver skin removed 1 tablespoon Balsamic Vinegar ½ tablespoon Dijon Mustard 1/8 teaspoon Garlic Powder 1/8 teaspoon Rosemary, fresh, chopped Stuffing 1 tablespoon Canola Oil 4 oz Fresh Baby Spinach 2 oz Snap Peas 2 oz Dried Figs, minced 1 oz Pistachio Nuts, shelled and roughly chopped ½ tablespoon Rosemary, fresh, chopped ½ tablespoon Shallots, peeled and chopped 1 ½ teaspoons Garlic, fresh, chopped Directions: 1. Pork Tenderloin: Cut the pork tenderloin into 4 equal 4oz portions. Place each piece of pork onto a large piece of plastic wrap and cover it with another piece of plastic wrap. Pound each portion with a meat mallet or the bottom of a flat frying pan until it is thin: about a 4” x 6” piece of meat. 2. Mix together the balsamic vinegar, mustard, garlic powder and rosemary. Drizzle or smear the mixture onto both sides of each pork cutlet. Reserve seasoned pork cutlets until ready to stuff. 3. Spinach Stuffing: Preheat a sauté pan over medium-high heat. Add the canola oil and garlic to the hot pan. Cook garlic until golden, and then add the spinach, snap peas, dried figs, pistachio nuts, rosemary, shallots and garlic. Sauté the mixture for about 5 minutes until the spinach wilts and the flavors have developed. 4. Lay each seasoned piece of pork Wild Rice ½ cup Wild Rice ½ cup Celery, minced ¼ cup Onion, minced ½ tablespoon Garlic, minced 1 ½ teaspoons Canola Oil 1 oz Dried Cranberries 1 cup Water Pan Sauce 1 ½ oz White Wine, dry 1 ½ teaspoons Dijon Mustard 4 leaves Radicchio for garnish tenderloin onto a flat surface like a cutting board. Place ¼ of the spinach mixture onto each of the 4 pieces of flattened and seasoned pork tenderloin. Pat the spinach mixture down to cover the pork tenderloin cutlet. On the longest side of the cutlet, fold the pork over onto the spinach tightly. Continue to roll in a jelly roll fashion until you have a tight roulade. 5. Wild Rice: Sauté wild rice in ½ tablespoon of canola oil for one minute. Add the fresh chopped garlic, chopped celery and minced onion to the rice and continue to cook for about 3-5 minutes. Add 1 cup water to the saucepan and bring the mixture to a boil. Cover and reduce heat to a simmer. Cook for 20 – 25 minutes until the rice is tender and the water has been absorbed into the rice. 6. While the rice is cooking, heat a frying pan over medium-high heat: Add 1 teaspoon of canola oil to the pan and then add the four roulades. Position the stuffed pork pieces so that they are not touching each other. Cook the pork all around the roulades until the internal temperature reaches 140ºF. Take the pork out of the pan and place it onto a plate to rest. 7. Sauce: Pour white wine and Dijon mustard into the frying pan and deglaze the pan. Simmer the wine mixture until it reduces slightly. 8. Plating: After the rice is cooked add the dried cranberries and stir. With a sharp knife, slice each roulade into 1” pinwheel slices on the bias. Place 1/3 cup of rice mixture into the center of a dinner plate using a cup as a mold. Place 1 radicchio leaf into the rice so that it stands up. Place the slices of the roulade around the rice. Drizzle the pan sauce around the plate and serve. Nutritional Information: 228 Calories, 8g Fat, 26g Protein, 10g Carbohydrate, 62mg Cholesterol, 1g Fiber, 121mg Sodium, 570mg Potassium. The New Standard 81
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a MESSAGE from the PRESIDENT See mo
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