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Looking For A New Broccoli Recipe?

May 17, 2017

Do you ever feel like you just get in a rut? Especially with cooking vegetables? Once we find a way we’re comfortable with preparing a vegetable, it’s easy to slip into a pattern and not venture out to try others.  This is your week to push the bounds on how you serve broccoli!   Steam-schmeam… try out this deliciously tasty recipe instead when you bring home broccoli from the market this week.  Farmer Steven has broccoli in the CSA boxes from Just Natural Farms this week.

BroccoliToasted Bread with Drowned Broccoli
(Vrocculi Affogat)

  • 3 to 4 pounds broccoli, cut into florets
  • 2 tablespoons extra-virgin olive oil plus extra for garnish
  • 1/2 onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1/2 cup Kalamata olives, chopped
  • 6 tablespoons fresh parsley, chopped plus more for garnish
  • 1 red chile pepper, cut in half (or ½ tsp. crushed red pepper)
  • 2 to 3 anchovy fillets
  • 1/2 cup dry white wine (or red wine)
  • 8 (1-inch) slices day-old Italian peasant bread, cut into 1-inch chunks
  • Salt and freshly ground black pepper to taste
  • Parmesan cheese, freshly grated, for garnish

In a heavy-bottomed pan, heat 2 tablespoons oil. Add the florets and onions and cook for about 5 minutes, or until tender. Mix in garlic, olives, 6 tablespoons parsley, chile pepper, anchovy, and wine. Simmer until tender. Add bread and cook until bread absorbs wine. Season with salt and pepper. Drizzle with extra-virgin olive oil and sprinkle with parsley and parmesan cheese over top, for garnish. Serve very hot.

 

 

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Swedish Dishcloths – Stylish & Eco-Friendly!

May 15, 2017

We’re thrilled to present the latest new items available for sale in The Kitchen Shop at The Culinary Center of Kansas City….  Wet-It! Swedish Treasures dishcloths!

These little beauties are amazingly absorbent kitchen and cleaning cloths that you will LOVE – and you’ll find yourself buying them for others. The patterns are adorable so it’s hard to choose.

The dishcloths are 100% biodegradable, made of 70% cellulose/30% cotton, and they can absorb 16 times their weight.  They’ll last for more than 6 months, and they’re dishwasher safe and machine washable – you can even bleach them, if needed. (Expect some shrinkage if you put them in the dryer.)  Help extend their life even longer by placing the wet cloth in your microwave for 3 minutes now and then. Remember, it will be HOT when it’s done.

Have I mentioned how absolutely CUTE these are?! We have them available for sale on our website. Click here to order online or stop by The Kitchen Shop in Downtown Overland Park, KS.  Take a look online at all the patterns we have…

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So Many Things To Do With Strawberries

May 10, 2017

There are strawberries in the Just Natural Farms CSA (Community Supported Agriculture) boxes along with several other fresh favorites from the farm this week. 

You know a great way to use strawberries?
Make a strawberry pavlova!

Strawberry Pavlova is the topic of our FLASH DEMO™ at The Culinary Center of Kansas City,  this Sat, May 13, 11 a.m. – Noon.

This week’s topic for this power-packed one-hour cooking class including tastings and recipe is:

Strawberry Pavlova
Named in honor of the Russian ballerina Anna Pavlova, this particularly dreamy meringue dessert is magnificent and deliciously easy, especially when served with those abundant juicy strawberries and drizzled with an elegant syrup of balsamic vinegar and a dollop of whipped crème.
Strap on your ballet shoes… you’re gonna wanna pirouette after eating this jewel of a dessert!

Register BEFORE Saturday for $25/person!
OR walk in the day of the class for $30/person

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Strawberry Spinach Salad with Honey Lime Dressing

We’re having fun deciding how to use all of the produce goodies!  I shared a salad recipe last week, but I can’t help myself – I’m going to do it this week also. This Strawberry Spinach Salad is just SO good.  (I promise we’ll shake things up with next week’s CSA recipe and share something other than a salad!)

Strawberry Spinach Salad
with Honey Lime Dressing

DRESSING

  • 1 good-sized lime, freshly juiced and zested
  • 1/4 cup canola oil
  • 1/4 cup honey
  • Pinch of salt

SALAD

  • 8 ounces baby spinach leaves
  • 1 pint ripe strawberries, fresh, rinsed, hulled and halved
  • 2-3 tablespoons red onion, chopped into small slivers
  • 1/2 cup almonds, sliced
  • 2 tablespoons sugar

For the dressing, in a bowl add the juice, zest, oil, honey and salt; whisk together and set aside.

In a large salad bowl, toss spinach leaves, strawberry halves, and red onion in a large salad bowl. Set aside.

Place almonds and sugar in a sauté pan and cook over medium-low heat. As sugar melts, stir almond and sugar syrup constantly. The almonds will brown a bit and the sugar will become amber colored, be very careful to not burn the almonds. Turn them out onto a dinner plate in a single layer to cool.

To serve, drizzle with dressing and top with some of the cooked almonds. Serve.

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If you’re interested in more information or subscribing for the Just Natural Farms CSA program, click here.

 

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What’s Your Vote?

May 8, 2017

FLASH DEMOS™Thanks for the many suggestions we had for topics of upcoming Flash Demo™ cooking classes at The Culinary Center of Kansas City!  We have selected several and need your votes to see which ones to include in our summer or fall Flash Demo line-up. Tell us your thoughts in the comments below!

  • Cocktail shrubs
  • Edible flowers
  • Pesto
  • Chile Relleno
  • Chicken Mole
  • Crème Brulee
  • Fermenting Foods
  • Homemade Crackers
  • Quick Breads
  • French Cassoulet
  • Beef Bourgignone
  • Tarte Flambe
  • Fettucini Alfredo
  • Cleaning and Cooking Freshwater Fish
  • Perfect Potato Salads

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Enjoy this recipe from our Flash Demo on Bad-Ass Street Tacos!  Chef Raven Naramore prepared this Pollo Tinga recipe and added Salsa Verde to make some awesome tacos, and then she served it up with a Creamy Mexican Coleslaw. Try it out and see what you think – ¡Olé!

Pollo TingaPollo Tinga

  • 3-4 chicken breast
  • 1-2 large onions sliced
  • 4-5 tomatoes chopped
  • 1 can of chipotle chiles in Adobo
  • 2-3 cloves of garlic
  • salt and pepper
  • 4-5 tablespoons of oil (I used olive oil)

Bring a pot with water to a boil and add the chicken breast to cook. Let them simmer until the chicken is cooked through. Remove chicken from water to cool and reserve water. When cool enough to handle shred with a fork or fingers.

While the chicken is cooking, slice the onions. Heat the oil in a large pan and add the onion and cook until soft and translucent for about 5-6 minutes.

In a blender, throw the tomatoes, garlic, salt, pepper and 2-3 chipotle chiles from the can. These are spicy, so if you are sensitive to heat, add one and then taste before adding more. After blending the ingredients, adjust salsa for salt and pepper. Pour the salsa over onions and simmer over low heat. Add the now shredded chicken and simmer for 5 minutes or until chicken is warmed through.

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Let The CSA Season Commence…

May 5, 2017

We are celebrating Week 1 of the 2017 CSA program (Community Supported Agriculture) at The Culinary Center of Kansas City!  Our friends at Just Natural Farms manage the CSA program here, providing weekly doses of local area farm-fresh goodness.  They offer half or full boxes of CSA produce and other farm treats (like eggs!), and you can choose a Wednesday or Saturday pick-up. Click here for more information about the program.

One of the items included in this first week’s CSA box was kale. How can you use it, you ask?  Well, we suggest you try this fresh and delicious summer salad…

Massaged Kale & Mango SaladMassaged Kale & Mango Salad

  • 1 bunch kale, stalks removed and discarded, leaves thinly sliced
  • 1 lemon, juiced, divided
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt to taste
  • 2 teaspoon honey
  • Freshly ground black pepper to taste
  • 1 mango, diced small (about 1 cup)
  • About 2 tablespoons pepitas, roasted (or pumpkin seeds)

In large serving bowl, add the kale, half of the juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining juice with the honey and lots of freshly ground black pepper. Stream in the remaining 1/4 cup of oil while whisking until a dressing forms and you like how it tastes.

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If you’re interested in more information or subscribing for the Just Natural Farms CSA program, click here.

 

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Crazy Good Deals on Some Crazy Good Classes!

May 2, 2017

We have a few seats remaining in some upcoming classes and it’s time for you to claim them. Our Class Coordinator, Lisa, has put together a list of deals that should not be overlooked. Go get ’em!

Last-Minute Delicious DealThu, May 4  |  6:30 – 9:00 p.m.
Authentic Homemade Italian Lasagna
Chef Daniela Mancinelli Abel
Limited Hands-On | Tasting
Was $60   SAVE 20%    NOW $48.00

Fri, May 5  |  6:30 – 9:00 p.m.
‘Cinco de Pizza’ Party!
Chef Daniela Mancinelli Abel
Hands-On | Tasting
Was $75    SAVE 10%    NOW $67.50

Sat, May 6  6:30 – 9:00 p.m.
Dinner Among The Vines
Chef Jason Bowers
Limited Hands-On | Dinner
Was $75    SAVE 10%    NOW $67.50

Sun, May 6  |  6:30 – 9:00 p.m.
A Night in Old Havana
Chef Sandy DiGiovanni
Limited Hands-On | Dinner
Was $75    SAVE 10%    NOW $67.50

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Register early for Class and SAVE!
Saturday Morning Flash Demos

Sign up in advance online up to the day of class for $25
or walk in the morning of class at $30.

Grill Like A Pro:
Top 10 Tips to a Perfect Steak

Chef Bruce Campbell  |  Sat, May 6

Register Now

 

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One Day Only!

April 28, 2017

We have a Sweeeeeet deal to offer on a Culinary Center of Kansas City Cooking Class, but you have to act today!

Enjoy a BOGO – reserve a seat in this Saturday’sFestival of Asian Street Foodand we’ll throw in a seat at the CCKC Saturday Flash Demo cooking class in May of your choice for FREE.

Wait… whaaaaat? I did warn you it was a sweet deal!

Like all good things, it must come to an end. This deal ends at 5 p.m. Friday, so call NOW! This Last-Minute Delicious Deal is only available by phone (or you can stop by The Culinary Center and we’ll help sign you up.)

Ready, Set, GO!

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