After months of discussion DI’s Cookoff to be reborn

Discussions about changes in the The Daily Iberian’s annual cookbook cook off didn’t just start with the leadership changes at The Daily Iberian. There has been an occasional discussion for two years about the effort and opportunities — the popularity — of The Daily Iberian’s annual cook off which for 14 years has benefited the United Way-Iberia.

The complexity of the event and the hopes of raising money to benefit the many outreach programs of United Way-Iberia just didn’t fit. The donations from past winners — who won the bidding to become judges at the competition — are more than appreciated, but as the waiting grows longer each year to see if the numbers will rise, questions arose.

Are we making the most of the cooks and recipes associated with the cook off? Is the effort to raise money for United Way equal to the effort they put forth to manage the event?

Already this year the success for United Way’s first mystery dinner event netted more than the past three years at the cook off combined. So, a mutually agreed upon decision was made. The cook off, as it has been the past 14 years, has run its coarse. Besides, with the retirement of Will Chapman, the man who ran around the cook off with a fork in hand, how could it continue as before.

However — the cookbook, after more than 60 years, is still popular. And, in order to publish a cookbook, we have to have stellar recipes by experienced cooks — we need you.

We’ve had some great cooks participating in the past and are looking forward to having new recipes come in for review — and, for selection in the new Daily Iberian Cookoff.

Recent taste tests have affirmed, there are good cooks everywhere. Wives and mothers, grandmothers, fathers and businessmen, chefs, retired caterers, cook off teams, law enforcement, school cafeteria and nursing home staff. The best cooks in the South can be found in the Teche Area.

This year, a small panel of celebrity judges will taste the top three contenders in the following categories: Appetizers, soups, seafood entree, meat entree, vegetables, starches and desserts. Salads will be in the book, but not cookoff. Details are still in the works but it’s time to start getting recipes together for submission.

Summertime Treats

June is only a day away and that means summertime fun has already started. Memorial Day kicks off family times and July 4th will be here before you know it. Heat means cool treats. What better way to start the season than with fresh fruit pops and ice cream recipes.

The more creative you get, the more fun children will have helping with preparation. Grandparents in particular will enjoy helping the little ones create exciting and nutritious snacks during their visits. Variations are easy to find on the Internet as well.

Every summer we looked forward to a week at the grandparents because at some point during the week, homemade ice cream would be made. Although the recipe featured is a slow, long process, it is well worth the time. Start the night before churning and the chill of refrigeration will assist in a speedy session. With electric freezers, the time it takes is far less than the hand crank of yesteryear — even if equal in minutes.

A few years ago a friend in Foley, Alabama, prepared the orange sherbert as a late afternoon treat. With memories of orange push-ups, still found on those dinging ice cream trucks and in some convenience stores, or the “dreamsicle pops” that were a favorite when he stopped, the sherbert is a hit with all ages. Easily adjusted to strawberry or pineapple sherbert, you’ll want to keep the recipe handy for regular use.

Don’t forget June is beef month. Next week we’ll be featuring some barbecue and other beef dishes that you can enjoy — before the desserts.