Fire It Up, Round 2

Round 2 Requirements:

Finalists were required to create a savory and cozey Melaveh Malkah dish using the ingredients provided in the mystery box / bags delivered to their door (they could choose between the red peppers and the tomatoes). The main dish had to include a protein and either a dairy component or a dairy substitute. Alongside the main course, a drink with any chosen ingredients had to be created, designed to complement the dish. The entire task had a time limit of one hour, starting from when the participants opened their mystery box or bags.

Which finalist would you like to fire it up for?

Email or text in your vote by february 13, 2024

Finalist 1

Pasta Bake with Sea Salt Caramel Hot Chocolate

By D. Rose, England

This pasta bake with fried, breaded eggplant, finished with a giant cup of sea salt caramel hot chocolate is perfect for any Motzaei Shabbos. The pasta is in a tomato sauce with fresh grilled peppers and mushrooms, mixed and topped with a cheesy roux sauce, and garnished with parsley flakes. The eggplant is breaded with pretzel crumbs and shallow fried. Thank you to all those who made this competition happen. I really enjoyed this opportunity and I look forward to many more competitions from the best teen magazine evaaaaaaa!!!!

1 box penne pasta

1 bottle Tuscanini Crushed Tomatoes

1 container fresh mushrooms, sliced, or 1 can Gefen Mushrooms

1 red pepper, diced

2 Tbsp butter

2 Tbsp flour

1 cup milk

2 cups grated cheese

1 eggplant, cubed

½ cup flour

2 eggs

1 cup Gefen Pretzel Crumbs

oil, for frying

salt and pepper, to taste

1 tsp parsley flakes

Preheat oven to 350°F. Cook pasta according to package instructions until al dente. Pour into a greased 9×13-inch dish. To make the sauce: In about a tablespoon of oil, sauté the mushrooms and pepper until softened. Season them with salt and pepper. Add Tuscanini tomatoes and season again. Cook for 5 minutes. Combine with pasta in the baking dish. To make the cheese sauce: Melt the butter in a saucepan and whisk in the flour. While whisking, add in the milk until all combined. Season with salt and pepper and cook until thickened, about 5 minutes. Whisk in the cheese until fully melted. Pour over the pasta and garnish with parsley. Bake for 20 minutes or until bubbly. For the eggplant: Salt the eggplant cubes until water is released. Heat oil for shallow frying in a large skillet. Pat eggplant cubes dry, then dredge in flour, then egg, and then Gefen Pretzel Crumbs. Fry on each side.