As promised, here are the last two of the four recipes that made it into the final round of judging in the 24th Annual Good Food Hour Recipe Contest.

In Jill Landerville‘s family, Pozole is a Halloween tradition. For the contest, she substituted chicken for pork and replaced the traditional pozole–also called hominy–with potatoes. The result was a flavorful stew, reminiscent of both pozole and locro, a delicious Argentine stew (several countries in South America have versions).

Veronica Madsen took inspiration from her Italian mother and grandmother, both of whom would fry leftover pizza dough in little pieces resembling rags, or cencioni. In Veronica, these treats–sprinkled with either cinnamon sugar or butter and jelly–were call Cha-Cha. Veronica began making her own version years ago and when she failed at making gnocchi, little potato dumplings, she combined the two for a delicious potato doughnut.

Congratulations to all four finalists and to host Steve Garner and co-host John Ash for another great contest. Next year is the silver anniversary of the contest. I wonder what the theme will be. Silver food? Foods that glitter?

Jill Landerville’s Colombian- Style Pozole

Serves 6

Jill Landerville used potatoes instead of hominy to create her Colombian-Style Pozole

  • 2 tablespoons olive oil
  • 1 large white onion, diced
  • 2 poblanos, roasted, peeled, seeded and chopped
  • Kosher salt and black pepper in a mill
  • 1 quart homemade chicken stock
  • 1 tablespoon oregano
  • 2 russet potatoes, peeled and grated
  • 3 red potatoes, scrubbed and cut into 1-inch pieces
  • Meat from 1 medium roasted chicken, shredded into large pieces
  • 2 ears of corn, cut through the cob into 2-inch rounds
  • 1/2 cup cilantro, chopped
  • 1 avocado, diced
  • 1 cup Mexican crema
  • Bottled hot sauce
  • Fresh limes, in wedges

Put the olive oil into a Dutch oven or other large pot and set over medium heat. Add the onion and poblano and saute until the onion is limp, about 7 to 8 minutes. Season with salt and pepper.

Add the chicken stock, oregano and grated potatoes and simmer until the potatoes are tender and starting to dissolve, about 10 to 12 minutes. Add the red potatoes, the chicken, the corn and half the cilantro and simmer gently until the potatoes are just tender, about 12 to 15 minutes. Taste and correct for salt and pepper.

Ladle into soup plates and serve immediately, with the remaining cilantro and the avocodo, crema, hot sauce and limes alongside.

Veronica Madsen’s Potato Doughnuts

Makes about 1 dozen full-sized doughnuts

Veronica Madsen's Potato Doughnuts were among the four finalists from dozens of entries in the 24th Annual Good Food Hour Recipe Contest

  • 2 eggs
  • 1 cup sugar
  • 2 tablespoons vegetable oil
  • 1 cup mashed potatoes
  • 1 cup buttermilk
  • 4 1/2 cups flour, plus more for your work surface
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon plus 1 pinch nutmeg
  • 1/2 cup superfine sugar
  • 2 teaspoons ground cinnamon
  • Oil for deep frying

Put the eggs into a large bowl and beat them with a whisk until smooth; add the sugar and continue to beat until the mixture becomes pale yellow. Whisk in the vegetable oil, potatoes and buttermilk. Set aside briefly.

Sift the flour, salt, baking powder, baking soda and the teaspoon nutmeg into a large bowl. Add it to the egg mixture and mix until smooth. Cover and refrigerate at least one hour.

Put the superfine sugar, cinnamon and remaining pinch of nutmeg into a brown lunch bag and shake gently. Set aside.

Sprinkle a little flour over a clean work surface and roll out the chilled dough; it should be 1/2 inch thick. Cut into doughnuts using a doughnut cutter.

Heat the oil in a deep fryer or a deep pot until it reachers 375 degrees. Cook the doughnuts in batches and drain on paper towels or a brown grocery bag.

Shake the doughs, one or two at a time, in the bag with the seasoned sugar.

Serve the doughnuts immediately, while still hot.

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