Author Archive

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Oops…. That Was Butter?

September 3, 2015

There are “learning experiences” that happen every day in our kitchens, right?  (Note that I didn’t say “mistakes”!)  And the real cook will use that opportunity to become a better cook.  Breathe.  It’s OKAY.  

So today, these fine ladies at one of our corporate interactive cooking parties were bummed to find out that it was NOT a hunk of cheese they crumbled onto their salad, but rather  it was, in fact, butter.   Oops…   (One can never have too much butter though, right?)

Oops, that was butter?

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Grab a Seat in Class with these Last Minute Deals

September 2, 2015

DeliasLastMinuteDealOur Dean is dishing out an amazing Last Minute Deal for

15% OFF

these fabulous classes on our schedule.
(Hurry.. .only a few seats remain!)

Deal ends Wednesday, September 9 at 5 p.m.!

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Special Partnership with Feast Magazine!
MIDWEST FLAVORS Cooking Series
The Art of Seasoning – featuring KC’s Own Wood & Salt

Fri. 9/4/15 | 6:30-9:00
Was $75   NOW $63.75
In this first class in our new series highlighting Midwest culinary treasures, we will focus on the art and technique of seasoning food!  This is a class that will transform the way you cook.  Expect tastings of dishes such as Caramelized Onion, Fresh Chevre and Bison Sausage Crostini, White Pine Fish Bake, Mint, Oregano and Aji Amarillo Chili Seasoned Pork and more!  Poise your pen for great information, recipes, fantastic tastings, wine (of course!) and a gift!

Farmers Market Cooking Series:
September Means Veggie Power!

Sat. 9/5/15 | 10:00-12:30
Was $50   NOW $42.50
Join expert instructor Katie Newell as she shows you exactly how fresh seasonal and vegetarian recipes are done.  Get the “skinny” on how to discover ways to recognize ripe produce by smells and textures. The recipes taught will be totally dependent on what makes Katie jump up and down at the Downtown Overland Park Farmers Market that morning!  When we are done, all you will need to do is take the recipes from today’s class to your favorite Farmers Market, choose your treasures with confidence and then create a beautiful fresh meal at home. 

FWN: Thai-rific Thai Cuisine
Sat. 9/5/15 | 6:30-9:00
Was $75   NOW $63.75
Discover the secrets of exotic Thai cooking as you are guided through this fascinating world of spices and flavorful dishes. Fundamentals taught as we learn to make Red Curry Chicken “Southern-Style,” Spring Rolls, Pad Thai, a delicious Thai dessert and more!

One Italian Sauce – 12 Meals
Tues. 9/8/15 |  6:30-9:00
Was $60   NOW $51.00
Tonight, new CCKC instructor Daniela Abel will share her love of Italian food as she teaches you to make her own families version of the traditional Marinara Sauce – the classic Italian “Mother Sauce”.  Then she’ll show you how to use this savory sauce to create 12 DIFFERENT dishes! That’s right – 12!
You’ll learn delicious recipes like Pasta Fagioli, Chicken and Peppers, Steak and Onion, Hoagie, and more. Carry on a bit of authentic Italian history in your own kitchen!

Gimme Sum Dim Sum
Wed. 9/9/15 | 6:30-9:00
Was $55   NOW $46.75
Dim Sum has been a favorite Sunday meal of Asian families for centuries. The diner chooses from a variety of offerings brought to the table, and sometimes even prepared tableside. Instructor Yvette Hirang, will teach you the basics of how to prepare authentic Asian appetizers and the techniques of folding wonton wrappers:  Shu Mai, Egg Rolls, Steamed and Fried Wontons, and Dumplings. You’ll have your family clamoring. Now gimme sum Dim Sum!


You have until Wednesday, September 9 at 5 p.m.
to receive the discount…

Get it while the getting is tasty, friends.
This deal won’t last long on the plate!

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Spots are limited so sign up soon.
(Sorry, this deal is not retroactive)

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Be Part of a Food Network Show – TOMORROW!

September 2, 2015

Food NetworkThe Food Network will be here in Kansas City on Thursday this week, and you could be part of the action!

Food Network’s BBQ Blitz, hosted by former NFL player and winner of Next Food Network Star, Eddie Jackson, is coming to Kansas City.

Come see some 0f the Top Chefs in the area compete on Thursday, September 3. Check-in time for the event is approximately 8:00 a.m.

For FREE tickets, you must email ASAP to clover2198@aol.com and mention that you heard about it from The Culinary Center of Kansas City.

 

  • Minimum age is 15 to attend, accompanied with legal guardian
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Happily Ever After…

September 1, 2015

Happily ever after…   the perfect ‘happy ending’, right?  Well, I’d add these Double Chocolate Brownies to that list of happy endings. Finishing off any meal with these sweet things will put a smile on your face, guaranteed.  I saw lots of smiles at Tuesday Lunch when we served them!   p.s. Don’t forget to add a little fresh whipped cream or ice cream to top it off!

Double Chocolate Brownie

Double Chocolate Brownies

  • ½ pound semisweet chocolate
  • ¾ pound butter, unsalted
  • 7 eggs
  • 1-1/2 pounds granulated sugar
  • ¼ cup dark cocoa powder
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 4 ounces white chocolate chips

Preheat oven to 350 degrees. Grease and flour a half-sheet pan and line with parchment.

In a double boiler, melt the chocolate and butter until combined. Remove from heat and set aside to cool to room temperature.

In a mixing bowl, add eggs, sugar, salt and vanilla. Mix to combine. (Do not whip. Whipping to a foam creates more leavening, resulting in a more crumbly and less fudgy brownie.) Add the egg mixture to the chocolate mixture. Sift the flour and fold in. Fold in nuts and white chocolate.

Transfer the batter to the prepared pan and place in the oven to bake for 40 minutes. Remove from oven and allow to cool.

Makes 20 brownies.

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Celebrate National Dog Day With Us

August 26, 2015

Happy National Dog Day!

In honor of man’s best friend, we’re celebrating with a treat for your favorite furry friends…  Stop by The Culinary Center of Kansas City’s Kitchen Shop between Thursday morning when we open at 9 a.m. and Sunday when we close at 4 p.m., show us a picture of your dog(s) and we’ll give you a FREE package of Doggie Dips from our Dinners on Demand freezers.
(fine print – while supplies last)

Trust us, these will make you your dog’s best friend!

Chef T-Bone A. Petit

This is Chef T-Bone A. Petit, favorite pooch of The Culinary Center of Kansas City’s Main Dish, Laura Laiben.

 

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You Had Me At Bacon…

August 26, 2015

Sometimes I’d just rather stay a kid. It seems easier, doesn’t it?  But if this is ‘Grown-Up Mac & Cheese’, I’m willing to act like an adult for awhile. This stuff is seriously d-e-l-i-c-i-o-u-s.  If you’re not up for making it yourself with the recipe below, come on in and buy some from our Dinners on Demand freezers – this decadent version of the classic macaroni and cheese has become a constant in the Dinners on Demand program, which offers frozen chef-prepared dishes for sale.  For heaven’s sake, it has bacon in it, so how can you go wrong?!

Grown-Up Mac & Cheese

Grown-Up Mac & Cheese

TOPPING

  • 2 cups Panko bread crumbs
  • ¼ cup butter, unsalted, melted

PASTA

  • 1 gallon water
  • 1 tablespoon salt
  • 1 pound cavatappi pasta, dry

SAUCE

  • ½ pound bacon, roughly cut into small pieces
  • 1 onion, chopped
  • 5 tablespoons butter, unsalted
  • 6 tablespoons all-purpose flour
  • 1-1/2 teaspoons Dijon mustard
  • 2 teaspoons roasted garlic pepper seasoning
  • ¼ teaspoon cayenne pepper (or 2 tablespoons prepared hot sauce)
  • 3 cups milk
  • 2 cups chicken stock
  • 4 ounces Monterrey Jack cheese, shredded
  • 4 ounces sharp cheddar cheese, shredded
  • Salt and freshly ground black pepper to taste

For the topping, in a bowl add bread crumbs and butter. Toss to combine well. Set aside.

For the pasta, in a medium stockpot add the water and salt. Bring to boil over high heat. Add pasta and cook until pasta is tender. Remove from heat and drain in colander. Set aside.

For the sauce, in a heavy skillet over medium heat add bacon and brown, leaving the rendered fat in the skillet. Using a slotted spoon, remove bacon and set aside. Add onions to bacon fat and cook until translucent. With a slotted spoon, remove onions and place in container. Set aside.

In same medium stockpot, add butter and melt over medium-high heat until foaming, stirring constantly. Add flour, mustard, garlic seasoning, and cayenne. Whisk for 1 minute or until mixture becomes fragrant and deepens in color. Gradually add milk and stock and whisk to combine. Bring mixture to a boil, whisking constantly (mixture must reach full boil to fully thicken.) Reduce heat to low and simmer for 5 minutes or until thickened to consistency of heavy cream, whisking occasionally. Remove from heat. Add cheeses, salt and pepper. Whisk mixture until cheeses are fully melted and incorporated into the sauce. Add pasta and reserved bacon and onions and mix well.

Transfer to an oven-safe baking dish.  Preheat oven to 350 degrees and bake for approximately 30 minutes or until cheese is bubbly. Remove from oven and top evenly with prepared topping. Turn oven settings to broil and broil for 3 to 5 minutes or until topping is a deep golden brown, rotating pan for even browning, if necessary. Remove from oven and set aside for 5 to 10 minutes to cool slightly. Serve warm. Makes 4 to 6 servings

ETC: It is thought that the combination of macaroni and cheese originated in Italy and its popularity then spread across Europe. From there, it traveled across the ocean to America and was served on many colonial dinner tables – even Thomas Jefferson’s. Whether you make it from scratch, or buy it in that famous blue box, it is undeniably one of the world’s favorite comfort foods. Now you know.

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Find this and other CCKC favorite recipes in our cookbook

“The Culinary Center of Kansas City’s BEST RECIPES – SECOND EDITION.” ™  Available for purchase online at www.kcculinary.com and in our retail store – “The Kitchen Shop.”™

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Delia’s Deal Dash

August 24, 2015

Our Dean of Deliciousness is at it again. She has cooked up a deal that you’re going to LOVE!   This time the 5th person to respond gets it.

Kitchen WarsGet a BOGO (buy one get one) HALF PRICE deal for 2 seats in this Saturday, Aug 29’s ‘Kitchen Wars’ class with Chef Sandy DiGiovanni

Kitchen Wars is a Cookin’-without-Lookin’ type of kitchen competition class where you get to cook from mystery boxes of ingredients in small teams. Chef Sandy will give you the lay of the land, some cooking tips and ideas, point you to the pantry of ‘legal’ add-in ingredients and then let you loose in the kitchen. Chef Sandy and our staff will be there to help and guide, but it will be up to your team to decide what to prepare for dinner from your ingredients.  Dinner, wine and a fabulous dessert are included with the class. (At our Delia’s Deal Dash BOGO price, that’s 2 people who get class, fun, dinner & wine on a Saturday night for just $112.50 +tax.)

Delia, our Dean of Deliciousness, really enjoyed that contest last week, and wants to offer another for our Kitchen Talk subscribers.  Don’t miss your chance at a great deal on this – you must email marti@kcculinary.com to let me know you’re interested – include your name and a phone number where I can reach you. The fifth email I get from a subscriber is the lucky one who will get the BOGO deal on the class. YOU CAN’T SIGN UP FOR THIS DEAL ONLINE – only the winner will get it.  

Click here to find out details about the class.

What are you waiting for?!
Email me if you want the deal!!

 

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