4 cups chopped apples (or apples and pears!)
2 tbsp sugar
1 tsp almond extract
1 tbsp butter
1/2 tsp cinnamon
1/4 c raisins or dried cranberries (optional)
1 cup rolled oats
1/2 c sugar
1/4 c flour
2 ounces unsalted butter
1/2 c crushed graham crackers, lady fingers, vanilla wafers or other cookies
Place base ingredients into a pot on the stove on medium heat with a lid on, so that the apples steam. Let it simmer for about 10 minutes- or until the fruit softens but is not mushy. In a bowl combine the crumble ingredients using a spoon or your hands to press the mixture together so it resembles big clumps. Put crumbles into a sauté pan over medium heat and toast for 5 – 10 minutes, until the oats get slightly golden, stirring occasionally. When the crumble is ready spoon the base mixture into a bowl, top with the crumble and ice cream or whipped cream. Enjoy!
Rather make this in the oven? Butter or spray with a cooking spray an 8×8 inch oven proof dish. Pour base ingredients into dish; sprinkle crumble ingredients on top; preheat oven to 375°F; place dish on baking sheet(to catch any yummies that bubble over), bake for about 35 minutes ,or until golden brown. Cool slightly. Spoon warm crumble into bowls. Serve with ice cream.
2 large butternut squash or other yellow fleshed sweet squash (even sweet potatoes)
6 Tablespoons unsalted butter
2 medium onions, sliced
6 cups chicken stock
salt and freshly ground pepper
pinch of freshly ground nutmeg or sugar (if needed)
honey or molasses for garnish
sliced natural almonds (toasted)
Preheat the oven to 400 °. Prick each squash with the point of a knife (so it won’t explode when it bakes!) Bake about an hour or until the squash feels somewhat soft to the touch and a knife penetrates the skin easily . Let stand until cool enough to handle.Cut them in half through the stem ends. Remove the seeds and scoop the pulp into a bowl.
Melt the butter in a medium saucepan over low heat. Add the sliced onions and cook until they are translucent. Add the chicken stock and squash pulp. Heat to boiling; reduce the heat to simmer for a few minutes. Let this mixture cool a bit; then pour into food processor or food mill. Puree until smooth. Season to taste with salt and pepper. If the squash is starchy rather than sweet add some grated nutmeg. If this doesn’t give you the proper balance, add a pinch of sugar.
To serve, reheat the soup, Garnish with a swirl of honey, a sprinkle of toasted almonds and minced chives.
Mix together the syrup, honey, butter and sugar in the sauce pan. Turn on medium-high heat while stirring regularly. Bring the mixture to a boil for two minutes while stirring constantly.
Add the condensed milk and mix well, keeping the stirring and heat constant. Store the caramel dip in airtight jars in the refrigerator. To warm the dip back up, do so in the microwave on a low setting.
3 Tbsp. extra virgin olive oil
1 1/2 Tbsp. lemon juice
1 tsp. honey
1/2 small red onion, minced
Sea salt and freshly ground black pepper to taste
3/4 lb green beans, end trimmed and cut in half crosswise
2 ears white or yellow corn, shucked, kernels removed
1/2 lb frozen BABY lima beans
1/2 small red bell pepper, diced
1/2 can black beans, drained and rinsed
2 Tbsp.+ chopped fresh basil
In a small bowl, whisk together olive oil, lemon juice, honey and red onion. Add sea salt and fresh ground black pepper to taste. In a medium sauce pan bring 2 ½ quarts of water to boil. Add 1 teaspoon of salt and green beans and boil for 1 minute. Add lima beans and corn and cook for 5 more minutes or until tender. Drain in colander, rinse with cold water and drain well. Transfer to serving bowl and pour dressing over vegetables. Toss and coat evenly, add basil and toss gently, adding more salt and pepper to taste. Serve.
This is best made one day ahead of serving. If made ahead, take out of refrigerator and let set out for a few minutes. Add basil just before serving.
The Culinary Center of Kansas City ‘s - Midwest BBQ Institute (“MBQI”) (offering serious educational curriculum dedicated to the art and science of grilling and smoking) will be competing for the first time in the largest BBQ competition in the world – the American Royal Barbecue!
MBQI headquarters for the weekend of Oct. 1st – 3rd will be its “Smokin’ Schoolhouse” booth on the grounds of the American Royal BBQ Contest. Heading up the MBQI competition team will be American Royal Grand Champion Winner Chef Richard McPeake along with The Culinary Center of Kansas City’s own Executive Chef Matt Chatfield and Culinary Instructor, Food & Beverage & BBQ Guy Bruce Campbell. Everyone is invited to register to join us for some food, drink and tomfoolery at our “smokin’ hot” Friday night party. On Saturday we are offering two cooking classes on-site at the American Royal: “Introduction to Smoking” from 12:00-2:30 and “Flamin’ Fantastic Appetizers On The Grill” (5:00-7:30) (featuring a Hobnobber’s Happy Hour). Become a “teacher’s pet” in our “Weekend In The Inner Sanctum of a Competition BBQ Team” — in an exclusive “up-close-and-personal” full-weekend opportunity to learn competition BBQ “hands-on” from the masters themselves. Registration for all events is available at http://www.kcculinary.com
Friday Night “Smoking Schoolhouse” Party! Fri. 10/1/10 5:00-11:00
Join us in our Smokin’ Schoolhouse at the biggest BBQ party in the world as we set fire to a bash that will put all the others to shame. This will be “recess” at it’s finest with music, beverages and some of the most unique BBQ fare you’ll find at The Royal We’re all about the education but we’ll make it fun with our “Ask-A-Chef” Station, a “Make-Your-Own-Butt-Rub” Station, Your registration automatically qualifies you for a drawing on the night of the party for a catered BBQ party for 25 people at your home. There will be boasting, tomfoolery and impromptu “throw-downs” and “pig offs” as well as cameo appearances by the “who’s who” of the BBQ world. If that’s not enough, we’ll include an event T-Shirt in the mix. Wear it proudly – it’s your “hall pass” (a/k/a/ admission) to the Smoking Schoolhouse Party. (Shameless marketing at it’s finest wouldn’t you say?!) All this for only $48.50 per person!
BBQ “Study Hall” Class:Flamin’ Fantastic Appetizers on the Grill
featuring Hobnobber’s Happy Hour!
(See www.kcculinary.com for a description of this class) Sat. 10/2/10 5:00-7:30 $75
BBQ “Study Hall” CLASS: A Weekend in The “Inner Sanctum” of a Competition BBQ Team(The American Royal Barbecue Contest, the largest BBQ competition in the World) Fri. 10/1/10 (8:30 a.m.) through Sun. 10/3/10 (6:00 p.m.) $495
Here’s a BBQ opportunity of a lifetime! This ultimate BBQ experience is limited to 6 participants and places you inside the inner sanctum of a seasoned BBQ team (actually not just “seasoned” but an American Royal Grand Champion BBQ team). You will work and learn alongside our Midwest BBQ Institute’s BBQ Team as we take it step-by-step through the entire American Royal contest process. From set-up to break-down with all the juicy competition activities and celebrations in between. You’ll learn all the ins and outs, from prep and trimming of meats, to fire building and maintenance, entry presentations and judging activities and so very much more!
The Culinary Center of Kansas City offers over 6500 square feet of event space including two state of the art teaching kitchens where they hold over 450 cooking classes each year in addition to culinary teambuilding and private events. They also have a culinary retail store called “Kitchenology” and offer frozen “Dinners on Demand” for purchase. Since April 1998, they have offered to the public their popular “Staff Lunch” – a $12 lunch offered to the public every Tuesday from 11:30 a.m. to 1:30 p.m.
Contact: Rachel Ciordas
“Dean of Deliciousness”
The Culinary Center of Kansas City
7920 Santa Fe, OPKS 66204
P: 913-341-4455 x102
16 Roma tomatoes, diced
2 red onions, diced
3 tablespoons garlic, chopped
1 cup fresh basil, chopped
1 lemon, juiced
Salt and pepper to taste
2 French baguettes
¼ cup olive oil
Toss together tomatoes, onion, garlic, basil, juice, and season to taste.Slice the baguettes on a diagonal about ¼ inch thick. Lay slices of baguette on a sheet pan and brush with olive oil.Toast in the oven until browned and crisp. Arrange slices of bruschetta on serving plate and top with tomato relish.
Our Manager of Merriment, Maria has designed an amazing teambuilding, “All Hands for Hunger”. Please read about it and think about joining us for one of these classes.
We have a big day ahead here at the CCKC w/ a kids’ class and two teambuilding events! One of the teambuildings will be our new and very popular “All Hands for Hunger” model. This event has been so well received by our guests and of course the recipients of the yummy food donations. Tomorrow’s donation will be created by various teams from a local corporation, and then donated to Rose Brooks Women’s and Children’s Shelter here in KCMO. We recently learned that the demand for the services at shelters like Rose Brooks has tripled since June of ’09…….So we’re doing our best to help them in such a desperate time of need! We’re glad to be able to offer such an opportunity to our guests, both privately and to the public through our newsletter. Talk about “comfort food” at its finest!
One of my fondest memories as a kid was getting the Sears catalog and circling all the toys I wanted Santa to bring to me. As the years went by, I came to have an impressive collection of kiddie culinary gadgets, including an EZ-Bake Oven, a fondue maker, a Snoopy Sno-Cone stand and a kiddie cake decorating set just like my mom’s!
As I got older, my love of kitchen gadgets only grew. It didn’t matter that I hardly ever cooked. It was still fun to collect them. All of that changed when I started taking classes at The Culinary Center of Kansas City. I suddenly had the confidence–and the recipes–I needed to master my kitchen and all those kitchen gadgets. I learned that the more you cook, the easier it gets. And if you make mistakes and recipes don’t turn out, it’s not the end of the world as long as you have the phone number to your favorite take-out joint handy.
While the Sears catalog is no longer published, I still get out my pen and circle my culinary wants whenever I receive the newsletter from the Culinary Center. I’ve loved all the classes I’ve taken but am particularly fond of Italian, Greek and Mediterranean cooking. The three-day boot camp was also a lot of fun.
Getting to work here is truly “the icing on the cake!” When I’m not here, I enjoy traveling, running marathons and spoiling my nephews, Drew (age 9) and Drey (age 6) who is also a budding chef. Check out his picture on the website.
14 oz Tomatoes fresh, peeled and seeded or Whole Canned tomatoes
½ cup Granulated Sugar
2 tbsp Water
1 Cinnamon Stick
¼ tsp Ground Nutmeg
1/8 tsp Ground Allspice
¼ tsp Salt
1 tbsp Hot Pepper Sauce (optional)
Blanche and peel the fresh tomatoes; squeeze out the seeds. Add all ingredients to a small sauce pot; bring to a simmer. Cook for 30 minutes on low, stirring occasionally. Remove cinnamon stick from the mixture. You may use the sauce as is, or puree for a smoother consistency.
This is a gourmet sauce or spread for stuffed strawberries(omit the hot sauce), white cheeses, or toast. Also delicious drizzled on pork. Think of it like a fruit jam, not tomato sauce.