Don’t W(h)ine – here are the recipes…

‘Wine Walk’ was the theme of 3rd Friday LOCAL LIFE in Downtown Overland Park in August. We had fun thinking through what to make for this one!

Here are some recipes that we enjoyed.
Try them out at home and ENJOY!

Watermelon Wine CocktailWatermelon Mint Wine Cocktail

  • 1 cup watermelon, diced, chilled
  • Ice cubes, as needed
  • 1 cup pink Moscato wine, chilled
  • 1 lime, sliced in half
  • Handful of fresh mint, coarsely chopped

In a blender, add the watermelon and puree.

Fill two stemless wine or cocktail glasses with ice. Pour half of the watermelon puree and wine into each glass, distributing evenly. Squeeze the juice from a lime half into each glass.  Add some mint and stir with a spoon. Serve immediately.  Makes 2 servings.

Lavosh Crackers

  • 1-1/2 cups bread flour, unbleached, plus extra for kneading
  • ½ teaspoon salt
  • ½ teaspoon instant yeast
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 1/3 to ½ cup water, room temperature
  • Spray oil, for bowl and countertop
  • Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds or kosher salt to taste, for topping
  1. In a mixing bowl, add flour, salt, yeast, honey, and oil.  In small increments, add water and mix with hands until mixture forms a ball.   (You may not need the full ½ cup water, but be prepared to use it all if needed.)
  2. Sprinkle flour on a clean countertop and place dough on top.  Knead dough for about 10 minutes or until the ingredients are evenly distributed. (The dough should pass the windowpane test and instant-read thermometer should read 77 to 81 degrees. It should be firmer than French bread dough, but not quite as firm as bagel dough.  It should also be satiny to the touch, not tacky, and supple enough to stretch when pulled.)
  3. In a mixing bowl that has been lightly sprayed with oil add dough ball and roll it around bowl to coat with oil.  Cover bowl with plastic wrap and set aside to ferment for 90 minutes or until dough doubles in size.  (You can also retard the dough overnight in the refrigerator in covered bowl immediately after kneading.)
  4. Transfer dough to a clean countertop that has been lightly sprayed with oil.  Using your hand, lightly press the dough into a square and dust top with small amount of flour.  Using a rolling pin that has been lightly dusted with flour,  roll dough into a paper-thin sheet that is about 15 to 20 inches in diameter. (You may need to stop from time to time to allow the gluten in dough to relax.  At these times, lift dough from counter slightly and wave it a little;  then lay back down, making sure to cover it while it is relaxing.)  Once dough has been rolled out to desired thinness, cover and allow it to relax for an additional 5 minutes.
  5. Line a baking sheet with parchment paper.  Carefully lift the sheet of dough and transfer to baking sheet. (If it overlaps the edge of pan, snip off excess with scissors.)  Preheat over to 350 degrees with rack on the middle shelf.  Mist the top of dough with a small amount of water.  Lightly sprinkle your choice of toppings on dough, keeping in mind that a little bit of spices goes a long way. (You may use one spice to cover entire piece of dough or alternate spices in rows for variety.)   Transfer to oven and bake for 15 to 20 minutes or until the dough begins to brown evenly across the top.  (Check for doneness often as the time it bakes will depend on how thinly or evenly you rolled the dough.)  When crackers reach desired doneness, remove from oven and set aside to cool in the pan for about 10 minutes.
  6. To serve, snap dough apart into shards and place on serving platter or in a basket.  Serve immediately or store in an air-tight container.    Makes 1 sheet pan of crackers.

COOKS NOTE: If you would like to serve pre-cut crackers, use a pizza cutter/rolling blade and score diamonds or rectangles in the dough before baking. (Do not cut dough all the way through as they will snap after baking.)

Pimento Cheese DipHomemade Pimento Dip

  • 12 ounces white cheddar cheese, grated
  • 3/4 cup mayonnaise
  • 1 teaspoon garlic salt
  • 1 teaspoon vegetable salt
  • 1/2 teaspoon black pepper, ground
  • 1/2 teaspoon hot sauce, (preferably Frank’s)
  • 1 jar minced pimentos, drained well
  • 4 flatbread, cut into triangles and toasted in oven

Place the cheese in a bowl of a small mixer. Using a paddle attachment, start to mix the cheese. Add the mayonnaise, and spices. Mix well. Just before finishing add the pimentos and blend in slowly. Pimentos should be visible and not over mix.  Keep the cheese spread cold until needed. Should be soft enough to spread.

COOKS NOTE: We served the pimento dip with the lavosh crackers (recipe above). You might want to try those in place of the flatbread.

Marinara Sauce

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 3 garlic cloves, minced
  • pinch of hot pepper flakes
  • 1 (28 ounce) can of whole tomatoes, pureéd
  • 1/2  cup water
  • salt and pepper to taste
  • 1/4 cup of grated Parmigiano-Reggiano
  • 1/4 cup of fruit forward red wine (like a California table red or a Zinfandel)
  • handful of fresh basil, chopped
  • handful of fresh flat leaf Italian parsley, chopped

In a large Dutch oven heat the EVOO and sauté garlic with hot pepper flakes for 20 seconds on medium heat… DO NOT burn! If you do, you have to start all over again. Beforehand, blend can of tomatoes and purée until smooth. Add the tomatoes to the pot along with 1/2 cup of water. Turn up the heat a bit and wait for the sauce to come to a boil then turn down heat to let sauce simmer. Add salt and pepper to taste (I’d start with 1/2 tsp of salt and ½ tsp of pepper and go from there… Keep tasting and adding). Add cheese, wine, and fresh herbs. Stir and let simmer until liquid is reduced and sauce is thick, this takes about 20 minutes. Add to your favorite pasta.

 

 

We Set The Date For Another Pop-Up Lunch!

You asked for it – you got it… 
Our first two Pop-Up Lunches we hosted this summer have been a great success. So, what else could we do?  We put another one on the calendar!

Pop-Up Lunch @ The Culinary Center of Kansas CityJoin us, friends…
The Culinary Center of Kansas City’s
Pop-Up Lunch

Friday, September 22
serving 11:00 a.m. – 1:30 p.m.

Stop by and enjoy this tasty lunch
prepared by our CCKC Chefs:

Authentic Mexican Street Tacos
MENU

Tacos al Pastor
(roasted pork, pineapple and other goodness served in
homemade corn tortillas. Hey, we don’t fool around.)

Spanish Rice & Beans

Homemade Chips & Salsa

Mexican Flan

$12.95 + tax

  • We can serve lunch up ‘To Go’.
  • Pay ahead and avoid a line at the door.
    Pre-register on our website at kcculinary.com –
    CLICK HERE!

 

See you on the 22nd!

There’s More To Love At The CCKC

Our Cooking Class Coordinator, Lisa, has been busily adding classes to our schedule lately.  As our classes fill, she keeps an eye to see what popular topics need to be repeated and what new, fun topics need to be covered. Plus, we have new instructors joining our ranks, and we’re happy to get them in our kitchens!

Take a look at the following classes new to the calendar:

We added a second Foodie Film Fest to our schedule this month in August. Our first one filled up quickly, and there are only a handful of spots remaining in this one. So, click on the title link and register today to be a part of this culinary and cinematic adventure!Foodie Film Fest: The Trip To SpainFoodie Film Fest: ‘The Trip to Spain’
Sunday, Aug 27
In partnership with the Fine Arts Theatre Group, join us for a very special VIP reception and pre-screening of the newest “foodie film” – The Trip to Spain. Chef demonstration, Spanish cocktail and tasty Spanish dishes straight from the movie. Then, it’s down the street to The Rio for the real deal.
5:00-6:30 – Reception at The Culinary Center
6:45-8:00- VIP Movie Screening at The Rio Theater
Includes Heavy Appetizers, Specialty Cocktail, Culinary Demonstration and Ticket to VIP Movie Screening

A Saturday Morning Sushi LessonA Saturday Morning Sushi Lesson
Saturday, Sept 30, 10 a.m. – 12:30 p.m.
Instructor: Yvette Hirang
Hands-On  |  Tasting
In Japanese we might title this class “Sushi Ni” (“Ni” means “#2”), because our focus this morning is about moving beyond the very basics of sushi and learning some additional rolls and techniques.  But don’t worry… you do not have to have taken an intro level sushi class in order to gain loads of information from this class. Today, we will be learning rolling techniques, using sushi building equipment, and working with several varieties of fresh fish.  You will work alongside Chef Hirang to roll thick rolls of sushi using full-sized Nori sheets to create Futo-Maki, then on to Caterpillar Rolls. Next a pro-level Nigiri and education on how to prepare an elaborate shrimp plate, how to slice tuna pieces, Dashi-Maki Tamago (say what?) and so much more. Chef will also teach tips on how to create beautiful garnishes using ordinary vegetables. Won’t you be fancy!

The Art of Making Ricotta GnocchiThe Art of Making Ricotta Gnocchi… with 3 Perfectly Paired Sauces
Saturday, Oct 28, 10 a.m. – 12:30 p.m.
Instructor: Lauren Lane
Limited Hands-On  |  Tasting
You’ll not only learn to make classic Italian ricotta gnocchi – those heavenly little dumplings that melt in your mouth – you’ll also whip up some fabulous accompanying sauces. Making ricotta gnocchi (pronounced “nee-okkee”) is a little more forgiving then the traditional potato gnocchi and, in our opinion, even tastier….not to mention lower in carbs!  You’ll have the opportunity to get your hands in the dough and learn to perfect your skills as you explore the gnocchi-making basics. The three heavenly sauces are a simple Sage Brown Butter, a Gorgonzola Cream Sauce and a fabulous 3- ingredient Marinara.

A Paleo Thanksgiving MenuCookWell! A Paleo Thanksgiving Menu
Saturday, Nov 4, 10 a.m. – 12:30 p.m.
Instructor: Jackie Caldwell
Limited Hands-On  |  Tasting
The holidays can be a challenge when you have committed to an eating program like Paleo.  There’s no reason you (and your friends and family!) can’t eat well, stay on the Paleo bandwagon (or other similar eating styles) and still enjoy the season!  The Paleo Diet is designed to take participants back to the Paleolithic age of the caveman. It’s based on plenty of meat, fish, poultry, vegetables, and fruits with limited to no refined sugars, dairy products, grains and legumes. The participants then mold their own diet plans according to their specific goals.  That’s all gold glitter and turkey calls, but how do you COOK on this eating plan?  You’ll receive simple tools for preparing great holiday dishes and cooking ahead that will keep you on track.  Reinforce your willpower with comforting recipes like the Paleo “Perfect Turkey,”  “Not Your Momma’s” Dressing, Homemade Cranberry Sauce, Mashed Garlic Cauliflower “Potatoes and Perfect Paleo Pumpkin Pudding!  You will get a little bit of hands-on practice today as you make your very own Cranberry Sauce to take home and enjoy!

Le Crêperie: Sweet & Savory CrêpesLe Crêperie: Sweet & Savory Crêpes
Saturday, Nov 25, 10 a.m. – 12:30 p.m.
Instructor: Lauren Lane
Hands-On  |  Tasting
The Culinary Center turns into “le Crêperie” as we learn everything there is to know about sweet and savory crêpes. You can’t learn how to make ‘em if you don’t flip ‘em yourself, so get in here and get some hands on practice.  Join one of our newest culinary instructors and passionate foodie, Lauren Lane, as she teaches you the techniques and tips to make delicious crêpes variations such as Spinach, Mushroom and Gruyere and Herb Crêpes with smoked ham and cheese. Not to mention a fabulous dessert crêpes made with Nutella and Bananas. Yummy…. and, so much fun!

 

Whiskey-a-Go-Go Recipes!

Wow. What a fun night we had in Downtown Overland Park at 3rd Friday LOCAL LIFE!Local Life - Whiskey-a-Go-GoHere at The Culinary Center of Kansas City, we had fun, family-friendly activities and tastings going on out front under our tent and in our Kitchen Shop, plus a Whiskey-a-Go-Go theme in our Santa Fe kitchen with lots of great tastings (food, wine, beer & spirits), cooking demo, food and drinks for sale for dinner, plus live music by Whiskey for the Lady.

Don’t miss Local Life on the next 3rd Friday on August 18, 2017 – jot it down in your calendar now!

Here are some recipes that our chefs offered up for Local Life.
You’re going to want to make them at home…

Daniela’s Bourbon Roasted Sweet Potatoes

  • 3-4 large sweet potatoes, peeled and cut into even cubes
  • ½ cup Bourbon
  • ½ cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon cayenne powder
  • ½ cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 6 tablespoons butter, cubed

Preheat oven to 425 degrees.

Put cubed sweet potatoes on a large baking sheet and pour Bourbon over top. Toss well with your hands to evenly coat the potatoes.

Over the top of the potatoes, drizzle the olive oil and sprinkle salt, pepper, cayenne powder, brown sugar, and cinnamon. Toss again with your hands to coat.

Arrange potatoes in a single layer and evenly distribute the butter cubes over the top of the potatoes.

Place in the oven and bake for 30-45 minutes or until potatoes are golden and can be pierced with a fork.  Makes 6-8 servings.

 

The Wild Summer Whiskey SlushThe Wild Summer Whiskey Slush

  • 1 12-oz can frozen lemonade concentrate
  • 1 6-oz can frozen orange juice concentrate
  • 2 cups strong brewed black tea
  • 1 cup white sugar
  • 7 cups water
  • 2 cups whiskey
  • 1 liter ginger ale soda

Mix all ingredients except ginger ale.  Freeze.  Scoop some into a glass and top with some ginger ale.  Enjoy.

Makes about 18 drinks.

 

 

Let Chef Sergio Fill Your Freezer With Food

CCKC Dinners on DemandChef Sergio has been busy in our kitchen, putting together delicious dishes to fill our Dinners on Demand™ freezers @ The Culinary Center of Kansas City®!  He has been making good ‘ole classics, as well as new creations that are soon to become family favorites.  (Check out the new Crockpot Creations – perfect for this hot, humid time of year in the Midwest to keep your kitchen cool while making dinner!) Our menu includes everything from entrées, soups and side dishes to desserts and vinaigrettes.

What could possibly make this any better?!
A SALE, of course!  So, from now through the end of July, we’re offering  15% off orders of $100 or more.

Call 913-341-4455 or email your order to marti@kcculinary.com and we’ll have it ready for pickup.  Better yet, we offer FREE delivery for orders over $150! (small print: within 15 miles of downtown Overland Park)

Here’s a sampling of some of the great dishes we have on the menu right now:

  • Mexi-Veg Savory Roasted and Stuffed Poblanos (Vegan Dish)
  • Crockpot Creation: Teriyaki Chicken
  • Chicken Cordon Bleu Casserole
  • Jerk Chicken Grillers
  • Beef Brisket w/Red Wine Sauce & Scalloped Potatoes
  • Chicken Enchilada Casserole w/Salsa Verde (Gluten-Sensitive)
  • Chateaubriand Beef Wellington
  • Jammin’ Jambalaya  (Gluten-Sensitive)
  • Fresh From The Market Vegetable Soup  (Gluten-Sensitive)
  • White Balsamic Herb Vinaigrette (Gluten-Sensitive)
  • Momma Mia Marinara (Gluten-Sensitve)
  • C’mon Back Spinach Artichoke Dip (Gluten-Sensitve)
  • Individual Caribbean Rum Cakes
  • Chocolate Molten Lava Cakes
       and so much more….

Our Dinners on Demand™ dishes not only make an oh-so-easy solution for meals for your friends and family, they’re also perfect for folks who don’t care to cook, last-minute guests, and even gifts for new parents or sick friends. Ingredients and cooking instructions are listed on the label of each dish. Click the button below and start shopping!

What's for sale in Dinners on Demand today?

From Junior Chef to Pastry Chef

During this summer season of graduations, we had the opportunity to catch up with one of our former Junior Chefs Academy™ (JCA) students, Kinsey.  The first class she attended at The Culinary Center of Kansas City (CCKC) for our age 9-14 JCA students was cake decorating, and she loved it!  Later she tried an Asian cooking class, but quickly realized her passion was pastry.

When asked what else fueled her desire to bake, Kinsey credited her grandmother, who is well known for creating THE best Banana Nut Bread.  Like many of us, Kinsey started out as a “helper” in the kitchen, learning best practices like making everything from scratch (of course). 

Kinsey’s classes at CCKC and time in her grandmother’s kitchen both sweetened her enthusiasm to pursue an education in the culinary arts, so she accelerated her course work in high school at Shawnee Mission West and graduated early at the age of 16.  After a trip to explore the Norfolk/Virginia Beach area, she knew without a doubt that The Culinary Institute of Virginia was where she wanted to be.  Kinsey packed up the essentials with determination and drove 20 hours away from home.

With her degree in Baking & Pastry and a zest for cakes, Kinsey is now working at a local HyVee Bakery, gaining experience and dreaming of opening her own cake shop one day soon.  Kinsey enjoys both collaborating on team efforts and finding her ‘Zen place’ while immersed in a solo project, such as decorating a cake.  She thrives on the creative aspect of designing cakes, and is excited to start designing wedding cakes. 

Kinsey offers this advice to culinary arts students, “No matter how tough it may seem, stick with it.  It is so worth it!”

Thanks for checking in, Kinsey, and congratulations on your success!
In the words of Dr. Seuss, “Oh, the places you will go!”

This slideshow requires JavaScript.

Meet Chef Molly Flynn…

Molly FlynnLet me introduce you to another of our new culinary instructors at The Culinary Center of Kansas City…  Chef Molly Flynn.

Molly attended culinary school at Seattle Central Culinary Academy. She’s worked for several restaurants and catering companies in Seattle while running her own business as a personal chef.

She has been a chef instructor for 5 years for both adults and children, and she currently works as the Banquet Chef at the Reserve event space in Kansas City’s Rockhill Grille. 

Molly is one of our newest instructors here at The Culinary Center of Kansas City, and we are happy to have her in our seasoned line-up. 

Take a look at Molly’s two CCKC cooking classes this summer:

French Classics Made Easy
Sun, July 30,  6:30 – 9:00 p.m.
Limited Hands-On | Dinner

Junior Chefs Academy:
Kids Cook French Classics

(for ages 9-14)
Sun, August 6,  10 a.m. – 12:30 p.m.
Hands-On  | Tasting