Cool… Kohlrabi!

May 27, 2016

So you got this interesting vegetable at the Farmers Market or in your CSA box… now what do you do with it?!

kohlrabiKohlrabi, German for ‘cabbage turnip’, is a member of the cabbage family, a root vegetable that is a ‘cousin’ to cabbage, broccoli and cauliflower.  The texture is similar to that of a broccoli stem or cabbage heart, but the taste is a bit sweeter.  The leaves can be eaten as well, fresh or sautéed.  These babies are chock full of vitamin C, even more so than oranges!

Kohlrabi is crisp and can be eaten fresh raw or in a salad.  There are also hundreds of recipes available for roasting, mashing, frying and otherwise serving it (so we think you need to give it a try!)  You can find kohlrabi here in the Midwest U.S. in purple or white. The purple color is superficial – both look similar inside once you peel your kohlrabi of its exterior and woody parts, and cut inside it.

kohlrabiIf you’d like to start out with a fairly easy and delicious way of preparing kohlrabi, try this:  Peel and cut it into julienne strips (long, medium-width strips  – like a small french fry), steam or microwave the strips in a couple of tablespoons of water until tender when tested with a fork. They’re a thick, tuberous vegetable, so they take awhile to cook. Once tender, sauté in butter with a little salt and pepper until lightly browned, about 5 minutes. Yum!


Local Life in Review…

May 26, 2016

If you weren’t in Downtown Overland Park for Local Life last Friday, you missed a party, my friends.  The weather turned out to be great despite a rainy week all around it. There were lots of people walking the streets of Downtown OP, shopping, listening to music, sampling food & drinks, eating and enjoying the atmosphere of our creative community.

At The Culinary Center of Kansas City, we had local makers Dēz Nüts handing out samples of some new nut recipes they’re developing (delicious!), we sampled our Mexican Pozole soup and Bacon Jam from the Dinners on Demand freezers in The Kitchen Shop, Defiance Brewery, Writer’s Block Wines and Union Horse Distillery all gave out tastings of their drinks (tasty!), the legendary Joe Kieltyka of the original Stonewall Inn did a cooking demonstration making pizza and offered samples and recipes (wow!),  gypsy jazz trio Mire Pral performed a free concert and our chefs prepared Roasted Garlic & Savory Herb Cheesecakes served with crostini for purchase at the cash bar.  Our friend Andy was out front with some of his creations from wine barrels and Farmer Steven had a colorful display of vegetables along with information about CSAs and Just Natural Farms. This place was hoppin’!!

Lucky for you, if you did miss it, we celebrate Local Life on the Third Friday of each month, so you can join us Friday, June 17. Mark it in your calendar now, because you won’t want to miss the fun.

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Thai Another One On

May 25, 2016

Darn it if Chef Sandy didn’t pull out another one of her crazy good Thai recipes and lay it on us at our Tuesday Lunch this week, served up with some fried rice paper.  Try it at home…

Oh, and if you’re not in the mood to make it yourself, but would love to try it, we have the Chicken in Curry available by the quart in our Dinners on Demand™ freezers. Stop by The Kitchen Shop at The Culinary Center of Kansas City™ to pick one up.

Thai Chicken on Coconut RiceChicken in Southern-Style Red Curry
over Coconut Jasmine Rice

  • 1 can coconut cream
  • 2 (4 ounce) cans unsweetened coconut milk
  • 1 cup red curry paste (less, if you don’t like it hot hot hot) (recipe follows)
  • 1-1/2 pounds chicken breast, boneless, cut into ½-inch crosswise thick slices (or chicken thighs)
  • 18 kaffir lime leaves (or zest of 1 lime)
  • 6 medium serrano chilies, stemmed, sliced in half lengthwise (Remove seeds, if you want it milder)
  • 3 tablespoons coconut palm sugar (or golden brown sugar)
  • ¼ cup Thai fish sauce
  • ½ cup Thai basil (or Italian)

Skim the thick cream from the top of the canned coconut milk into a soup pot and reserve milk.  Place pot over medium heat. Stir in curry paste until blended and bring to a boil.  Cook for 2 minutes, stirring consistently. Add chicken cook for 1 minute, stirring constantly. Add reserved coconut milk and cream.  Add kaffir leaves, chilies, sugar, and fish sauce and stir until well blended.  Add basil, to finish. Serve with or over Coconut Jasmine rice (recipe follows). Serves 6. 

Prep time: 10 min
Cook time: 30-45 minutes
Total time:  1 hour


Red Curry Paste

  • 3 large Guajillo chilies, dried (or Puya chilies)
  • 5 small Japanese chilies, dried
  • 2 stalks lemongrass (discard outer leaves), bottom 3-inches only, finely diced
  • 3 tablespoons ginger, fresh, peeled, minced
  • 1 teaspoon garlic, fresh, minced
  • ½ cup shallots, minced
  • 2 tablespoons turmeric
  • 1 teaspoon salt

Cut chilies lengthwise and remove stems and seeds from chilies.  Cut crosswise into ¾-inches and soak in hot water for 30 minutes.

Combine lemongrass and ginger in mortar and pound until the fibers break down, about 1 minute. Transfer to food processor and add garlic and shallots. Drain chilies and add to processor, reserving ½ of the chili soaking liquid. Add turmeric and salt. Process until it becomes a paste, add chili water, if needed.  Store in airtight container up to 1 month in refrigerator or 3 months in the freezer. Serves 6 to 10.

Prep time: 15 minutes
Total time: 15 minutes


Coconut Jasmine Rice

  • 2 cups jasmine rice
  • 1 cup coconut cream (If you can’t find coconut cream, use 2 cans coconut milk and skim cream to use. The cream will caramelize and leave sweet browned coconut flecks in the rice.)
  • 1 ½ tablespoons sugar
  • 1 teaspoon salt
  • 2 cups water (or 1 cup water with 1 cup coconut milk)

Place rice in a colander and set in a large bowl.  Run water over rice and gently stir.  Pick up calendar to drain. Repeat several times until water runs clear.  Drain rice.  

Combine rice, coconut cream, sugar, salt, and water. Bring to boil, stirring to dissolve sugar.  Reduce heat to low and cook for 30 to 40 minutes or until rice is tender and liquid is absorbed. Fluff rice with a fork and let sit for 15 to 20 minutes. Serves 6 to 8.


Don’t Get Your Ugly Christmas Sweater Out Just Yet

May 24, 2016

It’s not exactly the ho-ho-holiday season yet…
but, believe it or not,  this is the best time to grab
the primo dates for your group’s holiday party.
(some have already been taken)
Let us get you on our books!  We can talk awesome details later
make sure your event goes down in holiday history.  Book Your Holiday PartyWant some extra incentive to start thinking ahead?
How about a $150 discount if your holiday party is booked by June 15, 2016.
What?!  That’s worth the early planning!

Call or email Mimsy @ The Culinary Center – 913.341.4455
or mimsy@kcculinary.com – to start the ball rolling.

You’ll be able to get your summer on knowing that you have it in the bag.
That’s right.  You’re the smart one this time. (
ho, ho, …. ha, ha, ha)


Cheesy Goodness

May 18, 2016

This week’s Tuesday Lunch menu was accompanied by this Cheesy Corn Casserole, and it’s a favorite around here!  We think it will become one at your house too. Give it a try…

Oh, and if you’re not in the mood to make it yourself, but would love to try it, our chefs made a few extra for our Dinners on Demand™ freezers. Stop by The Kitchen Shop at The Culinary Center of Kansas City™ to pick one up.

Cheesy Corn Casserole

  • Cooking spray, for baking dish
  • 3 large egg whites
  • 1 cup plain fat free Greek yogurt
  • 2 cups fresh or frozen corn kernels
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces sharp cheddar cheese, grated

Preheat oven to 375°. Coat an 11 x 7-inch baking dish with cooking spray and set aside.

In a large mixing bowl add the egg whites, yogurt, fresh corn, creamed corn, muffin mix, and pepper.  Stir until combined well. Pour into the prepared pan and sprinkle the cheese evenly on top. Place in the oven and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Makes 16 servings.

Cheesy Corn Casserole


Bow-WOW! Tail-Waggin’ Homemade Dog Treats

May 15, 2016

Show Fido some lovin’… make him some treats!  They smell so darn good when they are cooking, you may just grab one for yourself!

Stop by The Kitchen Shop at The Culinary Center of Kansas City on May 28. We’ll have a Good Dog Cookie for your pooch at Downtown Dog Day. Bring your dog and your walking shoes for the most fun walk of the year. It’ll start at Santa Fe Commons Park in Downtown Overland Park at Noon. There will be live music in the park and pet-friendly fun at shops around the downtown area... and an Instagram contest with great prizes!  Proceeds from the Walk will go to Great Plains SPCAClick here to register for only $20!

Good Dog Cookie

Good Dog Cookies

  • ½ cup vegetable oil
  • ½ cup shortening plus more for cookie sheet
  • 1 cup honey
  • 2 large eggs
  • 3-3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ cup cornmeal
  • 2 teaspoons ground cinnamon

Preheat oven to 400 degrees. In a bowl add oil, shortening, honey, and eggs.  Stir to combine well.  In a separate bowl add flour, baking soda, and cream of tartar.  Stir to combine well and to the wet ingredients.  Using your hands, knead dough until well combined.  Shape dough by rounded teaspoons into balls and set aside.  In a bowl add cornmeal and cinnamon. Stir to combine.  Rolls balls in mixture to coat well and place on a greased cookie sheet, 2-inches apart.   Bake for 8 to 10 minutes.  Transfer to a wire rack to cool.  Store in an air-tight container. 



It’s Another Awesome “3rd Friday LOCAL LIFE” This Friday!

May 14, 2016

Can You Taste Summer?  We Can!!
We’ll be servin’ it up too with
FREE music, hooch and food tastings!
Join us for Third Friday LOCAL LIFE

at The Culinary Center of Kansas City
in Downtown Overland Park!

Friday, May 20  5 – 9 p.m.

Local Life - Third Fridays in Downtown Overland ParkFREE WINE TASTING
‘Writer’s Block’ Wines

Union Horse Distillery

featuring the legendary Joe Kieltyka
from the original Stonewall Inn

  Gypsy Jazz Trio, Mire Pral

Dēz Nüts

Taste food from our Dinners on Demand freezers
in The Kitchen Shop


beer, wine & savory cheesecake ‘small plates’ for sale 

And that’s all just at The Culinary Center of Kansas City!
There are a lot more live music and special events going on in Downtown Overland Park.
Click here for a complete listing.


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