The Rock Camp 4 Girls Appalachia Cupcake War will be held from 10 a.m. to 2 p.m. Jan. 26 at Habitat for Humanity ReStore, 301 Piedmont Road. Last year, more than 2,000 cupcakes were donated, raising $1,500 for camp scholarships.
Rock Camp 4 Girls Appalachia is a residential summer camp held at West Virginia State University. The summer camp operates at no cost to attendees and involves 60 to 80 girls statewide, many who are from foster homes or low-income backgrounds.
To enter the cupcake competition, like Rock Camp 4 Girls Appalachia on Facebook or contact rockcamp4girls...@gmail.com.
Last week's food column on risotto compared the traditional stir-heavy method to a method that required only a little stirring. Both were made on the stovetop. Several readers wrote or called to say they made risotto in either the pressure cooker or the oven and had good results.
Jim Olson is a proponent of pressure cooker preparation and included the following instructions from cuisine.com. The instructions start after the risotto is toasted to translucence in a skillet. This method involves a bit of math.
"After the rice toasting step, the hot broth is added all at once. The amount of liquid is exactly 2.5 times the weight amount of rice. For example, 100 g of rice requires 250 ml of broth.
The pot is closed and brought to high pressure. After only 7 minutes, the risotto is ready."
Several other readers advocated a baking method. Domestic guru Martha Stewart's baked risotto recipe also takes up after the rice has been toasted, but it must be done in an ovenproof saucepan or Dutch oven. Her instructions are to stir in wine until evaporated, then stir in stock, salt and pepper and bring to a boil. Cover and bake in a 425-degree oven for 20 to 25 minutes. Her complete recipe is below.
1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cup Arborio rice
1/4 cup dry white wine, optional