Biography
Scott Anderson, associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., shares original recipes every week.
Scott Anderson
Culinary Passion
Two states' distinct flavors can be found in sandwich
May 11, 2012
Avocados and good cheeses make this sandwich a standout.
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Soft bread, grilled steak make for scrumptious sandwich
April 27, 2012
In keeping with my recent grilled theme, I decided to go with dual grilled items.
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Rustic country salad an example to make olive oil shine
April 11, 2012
In looking at specific flavors, I have found by adding different varieties of olive oils, I can get a much deeper or more pronounced flavor.
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This fresh dish gives scallops a Mexican spin
April 4, 2012
In keeping with the theme of fresh seafood, flavorful dishes and being frugal, I thought another fresh seafood dish would be perfect.
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Burrito combines textures of flaky fish and creamy avocado
April 1, 2012
I love fresh fish, and I also love the creaminess of a freshly cut avocado. So to blend those two ingredients together I am going to present a fish burrito that can be served in either a flour tortilla or red lettuce leaf.
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Spicy chorizo vegetable kabobs done in two ways
March 22, 2012
This recipe is super simple but loaded with flavor. It's so easy to make you can have the kids help you put this recipe together.
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Fresh chicken wings usually boast better deals than frozen
March 15, 2012
In keeping with the theme of saving money and keeping the cupboard stocked without running to the store for every ingredient —I give you the humble chicken wing.
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Turkey leftovers? Try this simple soup recipe
March 7, 2012
How many of you have leftover turkey after a nice dinner with all the trimmings?
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Cheese, beer in soup  -- what could be better?
February 29, 2012
This month we will look into soups, a delicious one-pot method of cooking up hearty meals that can please the most discerning of palettes. I'll work up four recipes that can be turned into a meal by putting them into a bread bowl, serving them with assorted topping such as grated cheese, sour cream, sliced cooked chorizo or lightly steamed vegetables.
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Trio of cheeses makes this pasta dish thrice as nice
February 22, 2012
This recipe is based upon one of my favorite pastas, cellentani — also known as corkscrew-shaped pasta — and is equally fun to cook, as it is to eat. You can set aside your cast-iron skillet for this one and pull out a stockpot for cooking the pasta and a casserole dish for baking.
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Best meals made with fresh pasta
February 15, 2012
Good day class, today we have a continuation of my celebration to pasta with fresh ingredients.
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Liven up your pasta dishes ¿ spaghetti two ways
February 8, 2012
The next focus on frugal, cost-effective delicious meals is moving toward a celebration of pasta.
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Sausage pizza for breakfast
February 1, 2012
This recipe is a deviation from a one-pan breakfast to more a one-pita breakfast. We will be making another breakfast recipe, something a little fun for everyone, which can be very creative if you make your own sausage for this recipe.
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Frittata makes breakfast feel fancy
January 25, 2012
In the continuation of our breakfast quest using a 12-inch, cast-iron skillet, I combined a recipe I found online with a few ingredients from our well-stocked frugal pantry and fridge.
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Don't discard pork pieces, fry them up into scrapple
January 18, 2012
This is a whole breakfast served up in one pan. I’m using scrapple, or as some say pon haus.
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Add spice to your life with this Spanish dish
January 13, 2012
We will be making a Spanish tortilla, which is a thick omelet containing potato and other vegetables, typically served cut into wedges.
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Opa! Greek omelet helps start the morning off right
January 6, 2012
I'd like to welcome all of my readers to a wonderful 2012, a chance for a many to have a bright new start in the culinary world.
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One pot dish can feed a large crowd
December 21, 2011
This soup was an old standby right before Christmas break during my college days. I would get the soup started and as friends dropped by, each would bring along some to "add to the pot" and the fun was seeing how a truly delicious soup developed after everyone adding their ingredients.
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Texas-sized cookies off crunch, sweetness, fiber
December 16, 2011
These cookies are monster cookies loaded with just about everything imaginable, including crunch, creamy chocolate — and bran flakes for some added fiber.
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Crispys are a family tradition
December 9, 2011
This recipe is an old family favorite that is always requested during the holiday seasons.
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Add a little bit of Irish to your celebration
December 2, 2011
This is a very easy variation of a mousse or custard-style dessert.
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Plums plump-up recipe
November 22, 2011
There was probably plenty of turkey to go around this Thanksgiving holiday.
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Grab a Guinness for this cheesecake dessert
November 16, 2011
The cake is a variation of a traditional Guinness cake made in England using similar ingredients.
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Grab a spoon for this ale dish
November 11, 2011
This soup is a classic favorite not only in British pubs but also during the winter months across the United States.
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Warm yourself up with this Italian bread soup
November 4, 2011
Italian bread soup, or zuppa di pane, is simple, quick and delicious.
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British pub favorite makes you want to just 'plough' through a few
October 28, 2011
The traditional British pub lunch sandwich, the Ploughman's Sandwich, is quite simple.
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English pie a hearty mix of meat, veggies, sauce
October 25, 2011
I love a good English pie. It incorporates fresh vegetables, ground meat, sauce and loads of flavor. I've added bison to the traditional recipe instead of beef; it's delicious and good for you. You also can substitute wild game, such as venison or boar, ground up to add some authentic local flavor.
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Veggie quesadillas offer freshness, flavor
October 14, 2011
This recipe has loads of fresh ingredients, including peppers, onions, cilantro, green onions and tomatoes that are sandwiched between two grilled flour tortilla shells. They are served with grated vegetarian cheddar cheese to allow for proper binding and flavor. Also look for flour tortillas that don't use fat or lard from animals.
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Want some meatless Tex-Mex? Try tofu fajitas
October 7, 2011
Many people suggest marinating tofu in a brine or Mexican-seasoned sauce. I'm going a completely different route and suggested deep-frying the tofu in strips for these tofu fajitas.
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The 'mother of sauces' beurre blanc is one recipe to keep
October 3, 2011
This is the final sauce in the lineup of mother sauces and it too has many variations of finished possibilities.
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Concoct a tomato sauce that tantalizes your taste buds
September 25, 2011
The third in the lineup of mother sauces is tomato sauce, which is a generic term for any sauce that is based mainly on tomatoes.
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Hollandaise prepared with a spicy twist
September 16, 2011
Hollandaise, the traditional sauce made with eggs, is the most difficult sauce for me.
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White sauce lesson: Learn to make Bechamel sauce
September 9, 2011
White sauces includes classic sauces such as veloute; and béchamel, both are made by thickening a liquid with a roux.
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Soft shell crabs instead of steamed
September 2, 2011
Is there anything better than a pot of freshly steamed crabs? I venture to say yes, and that would be some freshly cooked soft shell crabs.
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Sid's Swiss Crabby Melt combines cheese and crab together for a tasty treat
August 26, 2011
In keeping with the summer theme of crab, I decided to work up an entirely different style of sandwich. This sandwich focuses on the flavor of the crab accompanied by fresh ingredients outside of incorporating the meat into mustard or mayo-based dressing.
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Feeling crabby? Try this Hawaiian Crab Salad
August 21, 2011
OK, so you are probably wondering why I'm so crabby. Well, it's a delicious protein that is so easy to us. in a variety of ways. I love the flavor, texture, and the way it takes to just about every dish I create.
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Nothing fishy about this crab taco dish
August 12, 2011
Sure, you've had beef taco, chicken fajitas or pork burritos, but have you ever devoured a crab taco?
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They'll be falling down for this London Broil recipe
August 5, 2011
This delicious dish is perfect for the grill or indoors on your broiler pan.
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Old World dish for New World dinner: Chicken Scaloppine
July 28, 2011
Chicken Scaloppine is one of those wonderful Old World-style dishes that when made right is light and tender, loaded with bright flavors.
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Three times the chocolate: Triple chocolate chip cookies
July 22, 2011
I was in the mood to spend some lazy time in the kitchen.
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Banana and peanut butter muffin helps to start the morning
July 15, 2011
Nothing says "good morning" like fresh-from-the-oven banana muffins with a touch of whipped butter.
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Avocado, roasted corn and tomato salad
July 12, 2011
This salad is a great way to enjoy the heat of the summer without heating up the kitchen.
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A frugal beef stew
July 8, 2011
This recipe comes to you by way of the Jeff Smith aka "The Frugal Gourmet," a fellow TV chef that passed away in 2004 amid a cloud of controversy.
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Serving up apple crisp
June 24, 2011
Even though the fall harvest apples are not in season, this wonderfully delicious dessert is easy to prepare from store bought apples.
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Cool peachy soup for hot days
June 17, 2011
Here is another fun summer recipe that will certainly cool off the most discerning of palates. My wife is not one for fancy soup — even chilled soup — but she loves peaches, so this will certainly be a recipe I make again and bring some home for her to try.
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Try apple instead of cabbage for slaw
June 10, 2011
I wanted something bright, fresh and crisp for the upcoming summer season, and this salad hit the mark. It has a nice crispness, delightful flavor and delicious crunch.
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Beef kabobs taken to higher level of flavor
June 3, 2011
While I have previously listed beef skewers or city chicken recipes, this recipe is taking the simple beef kabob to the next level of flavor.
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Fresh meat key to tasty sandwich
May 27, 2011
Nothing says delicious more than a crisp, melted panini sandwich that gives you a powerhouse of delightful flavor.
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Shrimp etoufee simplified
May 20, 2011
After a recent Wisconsin cheese and White Hall Vineyard wine tasting, I came away with an incredible urge to begin cooking with wine as we head into the summer season.
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Cookie satisfies chocolate lovers
May 13, 2011
These cookies were a simple creation after a day at work and evening weeding and cleaning up the yard.
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Summer flavors come alive in this cheese quiche
May 6, 2011
As the summer creeps upon us, the flavors of a bright, refreshing summer meal are at my fingertips — and what better way to kick off the season than by using fresh ripe avocado.
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By the Bay Oyster Stew for your outdoor grill
April 29, 2011
The temperatures have been rising, so when you get out the outdoor grill, this By the Bay Oyster Stew is a great recipe to make. You make this stew on a side burner as a special accompaniment to your main grilled entree.
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Blue cheese gives this quiche a distinctive flavor
April 22, 2011
With spring in full swing, this recipe makes you think of a lazy Saturday brunch, a fresh pot of hot coffee and a few bites of hashbrown potatoes and grilled country sausage.
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Make your kids cheer with this lasgana dish
April 15, 2011
If you are looking for a delicious, kid-friendly meal, then look no further.
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Get your veggies with this pita pocket
April 9, 2011
This fresh sandwich is a delicious way to enjoy farm-fresh natural ingredients.
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A modern twist on meatloaf
March 31, 2011
Meatloaf is a family staple going way back before Alice on "The Brady Bunch" was stopping off at the butcher shop to visit with Sam to pickup 10 pounds of ground beef at a time for the family meatloaf.
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Bacon, brussels, black pepper featured in this Triple B recipe
March 21, 2011
Everybody loves brussels sprouts. Hey, wait a minute, that's me. I love them, and can't get enough of them. Alas, they don't go well with my blood thinners so I can't eat as many as I'd like.
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Cookies help to cheer up the kids
March 11, 2011
My youngest daughter was not feeling well one day and she asked that I do some baking to help her feel better and to cheer her up.
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Avocado adds a fresh twist to BLT
March 4, 2011
This sandwich is born of the need for more flavor and fun when creating artisanal sandwiches for a menu.
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Warm up with this toasted roast beef with aged Caraway brick cheese sandwich
February 25, 2011
With those long hard days at work intertwined with longs hours of shoveling snow, a body needs something warm and filling to keep them going. Why fill up on fluff and flavorless foods when you can spend a little time in the kitchen and create something wonderful and delicious?
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Fillled with ham, cheese recipe workty of royalty like the Earl of Sandwich
February 18, 2011
This sandwich is born of the need for more flavor and fun when creating artisanal sandwiches for a menu.
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A sweet fondue for your sweetie
February 10, 2011
With the onset of Valentine's Day many turn to chocolate as a way to express friendship and love. What better way to say love than with a delicious pot of chocolate fondue served with fresh strawberries, bananas, apples or perhaps marshmallows, graham crackers and pretzels?
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Marinade flank steak to ensure a juice meal
February 4, 2011
Flank steak is a delicious cut of beef and is often stuffed or rolled, yet I'm here to tell you that it's an often misused piece of beef.
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Add summer flavors to your winter meals
January 28, 2011
This is a colorful summer salad, but with fresh ingredients available all year-round you can make this all-natural healthful salad anytime of the year. I like to change up my salad greens at times and incorporate green leaf, red leaf, spinach, frislee, escarole and romaine into the mix. I wish that many would move away from the traditional iceberg lettuce and into using fresher more nutritious greens like the ones I listed earlier. Iceberg certainly has the crunch, but it's like eating ice, there is little if any nutritional value in iceberg lettuce. So give this salad a try and you will be surprised with how well you'll like the difference in using fresh mixed greens. ????? Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board. Mesclun salad with clementines 1 small head red leaf lettuce, torn into bite sized pieces 1 small head green leaf lettuce, torn into bite sized pieces 4 cups fresh spinach leaves, stems picked off and torn into bite sized pieces 1 medium red onion, sliced thin 2 clementines (you can substitute 2 small cans mandarin oranges, drained) 1/4 cup Sucanat (Sugar Cane Natural) 1/2 teaspoon salt 1/2 teaspoon dry mustard (or 1 teaspoon Dijon mustard) 1/2 teaspoon paprika, sweet mild 1/2 teaspoon celery salt 1/2 cup grapeseed oil 1/2 cup red wine vinegar Mix red leaf lettuce, green leaf lettuce, spinach leaves, onion, clementines in a large salad bowl, reserving several onion slices and separated clementines segments for garnish. Combine Sucanat, salt, dry mustard, paprika, celery salt, grapeseed oil and red wine vinegar in a blender or mixing bowl; blend or mix well. Add about half of the dressing just before serving; toss well. Garnish with reserved clementines and red onion slices. Cook's note: To make this salad into more of a meal, add sliced grilled chicken breast, some fresh sliced strawberries or whole raspberries and blackberries. I like to add fresh croutons and toasted pine nuts or sunflower seeds to give it a nice crunch.
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Giant soft pretzels conjure memories
January 20, 2011
This pretzel recipe came out of a National Geographic kids magazine back in the late 1970s. I loved to read and loved spending time in the kitchen making a mess so this recipe is the best of both worlds. My grandmother bought the magazine for me and it was one of the true highlights of my day when it arrived in the mail.
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Mustamaise sauce is worth dipping into
January 14, 2011
This sauce comes from my past — way back to 1985 — when I first started working at the Publick House Restaurant and Inn located in Chester, N.J.
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Recipe blends sweet and salty for a professional looking pie
January 7, 2011
This pie was created after working with Wisconsin mascarpone in a variety of fashions including simply blending equal parts of mascarpone and chocolate.
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After turkey blues? Try this Asian-inspired meal
December 22, 2010
This recipe is a wonderful holiday recipe to showcase some skills in the kitchen. And all three dishes give a really well-rounded presentation for the holidays.
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Chocolate and banana combine for yummy start
December 15, 2010
This is a chocolate, banana lovers delight, fresh from the griddle and deliciously creamy. It’s very easy to make and something you can get the kids involved with when you want to have special breakfast time.
