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Complementing the turkey
Paul Pownall and his friends — student chefs at Schenectady County Community College’s highly regarded culinary arts school — have different appetites for the fourth Thursday in November.
Pownall must have sausage lasagna on his holiday table. Kara Lindsay Shoen prefers her mother’s oyster stuffing. Shannon Dowen-Ronda makes cinnamon crème brûlée for Thanksgiving dessert. Michelle Anaya-Malone begins festivities with lumpia — Filipino spring rolls. Posted on November 16, 2011.
TOP: Looking for something new and different to liven up your Thanksgiving spread? Try one of these dishes from the SCCC kitchen. Clockwise from top is Smoked Oyster Stuffing, Shrimp Lumpia Spring Rolls with vinegar-chili dipping sauce, Sausage Lasagna, Pork Lumpia Spring Rolls and Cinnamon Crème Brûlée, center.
BOTTOM: SCCC students contributing today’s recipes are, from left, Michelle Anaya-Malone, Paul Pownall, Lindsay Shoen and Shannon Dowen-Ronda. All four are officers in the college’s chapter of the American Culinary Federation.
Paul Pownall grew up with Italian food and must have sausage lasagna on his holiday table.
Kara Lindsay Shoen said her smoked oyster stuffing recipe comes from her mother. Donna Sue Hays used to make the lavish side dish when she lived in Knoxville, Tenn.
Shannon Dowen-Ronda makes cinnamon crème brûlée for a Thanksgiving dessert.
Michelle Anaya-Malone begins festivities with lumpia — Filipino spring rolls. These can be made with pork or shrimp and served with vinegar dipping sauce or a sweet duck sauce.
