Archive for the ‘Culinary definition’ Category

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N’awlins Is Callin’ Your Name.. For Staff Lunch!

February 1, 2015

When Louisiana chefs make Jambalaya, they traditionally “sweep up the kitchen” and toss just about everything into the pot. It’s a rice dish with any combination of beef, pork, fowl, smoked sausage, ham, or seafood, as well as celery, green peppers and often tomatoes.

JambalayaCulinary Definition:

Jambalaya  (jum-bə-ly)
A creole cuisine hallmark, jambalaya is a versatile dish that combines cooked rice with a variety of ingredients including tomato, onions, green pepper and almost any kind of meat, poultry or shellfish…   It’s thought that the name derives from the French jambon, meaning ‘ham’, the main ingredient in many of the first jambalayas.

Information from:
Food Lover’s Companion (available in The Kitchen Shop @ CCKC)

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Join us for a Bead Throwin’ Staff Lunch Menu on Tuesday, February 3 at The Culinary Center of Kansas City.
You’ll enjoy:

NAWLIN’S IS CALLIN’ MY NAME” MENU 

Southern Jambalaya with Shrimp, Sausage, Vegetables & Rice

Baby Greens with Citrus Vinaigrette

Café DuMonde Beignets (made to order!)

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Crostata

September 25, 2010

crostata is an Italian baked dessert tart, and a form of pie. It is traditionally prepared by folding the edges of the dough over the top of the jam/marmalade filling, creating a more “rough” look, rather than a uniform, circular shape. The jams that are traditionally used as a filling are cherries, peaches, apricots, berries. The crostata can also be filled with pieces of fresh fruit and pastry cream (crema pasticcera), but then it is called torta di frutta. A typical central Italian variety replaces jam with ricotta mixed with sugar, cocoa or pieces of chocolate and anisetta; this is called crostata di ricotta.

These are easy rustic forms of pies filled with YOUR favorite fillings. They can be made ahead of time, wrapped securely and frozen for use at a later time.

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Cobb Salad

July 27, 2010

The Cobb salad is a garden salad invented by Robert H. Cobb, first cousin of Ty Cobb. (hey, it’s baseball season, we had to include his picture). It was a signature menu item of the Hollywood Brown Derby.

“. . . its origin was quite by accident. One evening the original owner, Robert H. Cobb, went to the icebox and found an avocado, which he chopped with lettuce, celery, tomatoes, and strips of bacon. Later he embellished it with breast of chicken, chives, hard-boiled egg, watercress, and a wedge of Roquefort cheese for dressing, and the salad was on its way to earning an international reputation.”

This is a little history from The Culinary Center of Kansas City™.

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Barbecue, BBQ, Barbeque

March 25, 2010

Our world at The Culinary Center of Kansas City™ is full of BBQ, however you want to spell it or whichever  part of speech you wish to use….noun, verb, adjective…we love ’em all.  There are two generally accepted definitions for this word. First of all Barbecue is a food dish consisting of a whole (or good part) of an animal (usually pig) slow cooked over a smoldering fire for a long period of time. Barbecue is also an event of gathering in which people come together to celebrate and eat Barbecue (first definition).

These are basically the definitions you’ll find in most any dictionary. However, today barbecue is a process of preparing food that requires smoke, low temperatures and long periods of time. The meats typically chosen for barbecue include, but are not limited to pork shoulder, brisket, ribs, mutton roasts, whole hogs and other beef and pork roasts. Barbecue is also the event or meal in which this food is served.

Also people refer to barbecue grills when they mean gas grills; and  people say they’ll be serving hamburgers and hot dogs at their barbecue.  Barbecue is a gathering, a meal, a sharing of time, food and companionship. Barbecue brings people together and makes them happy. Barbecue is about good times, friends and sometimes, it’s about the food.

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Quinoa

March 11, 2010

Culinary Definition:

Quinoa  (KEEN-wah)

Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it “the mother grain.” To this day it’s an important food in South American cuisine. Hailed as the “supergrain of the future ,” quinoa contains more protein than any other grain. It’s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped , the ivory-colored quinoa cooks like rice(taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous. Quinoa is lighter than but can be used in any way suitable for rice-as part of a main dish, a side dish, in soups, in salads and even in puddings. It’s available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in most health-food stores and some supermarkets.

Food Lover’s Companion (available in The Kitchen Shop @ CCKC)

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Julienne

March 10, 2010

Culinary Definition:

Julienne

Foods that have been cut into thin, matchstick strips. The food (such as a potato) is first cut into 1/8-inch-thick slices. The slices are stacked, then cut into 1/s-inch-thick strips. The strips may then be cut into whatever length is desired. If the object is round, cut a thin slice from the bottom so it will sit firmly and not roll on the work surface. Juliennne is most often used as a garnish

food lovers companion-a must for every kitchen. Carried by The Kitchen Shop @ CCKC

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What is Green Sauce?

March 8, 2010

Green Sauces are common in Mexican and Mexican-American cuisines. The  basis of the green sauce (known as Salsa Verde) is typically pureed cooked or raw tomatillos, with chiles or jalapenos, white onion, cilantro and sometimes lime to taste. Salsa Verde can range in spiciness from mild to mouth-searing. It may be warm as in chile verde, or cold, as a condiment. In Mexican-American cuisine, a green sauce is frequently used as a dip for tortilla hips and served with tacos, grilled pork, grilled meats and even fish.

Green Sauce

  • 1 quart water
  • 12 whole tomatillos
  • 1 medium clove garlic, whole
  • 2 round tip jalapenos(vary according to preference for piquancy)
  • 3 tablespoons, white onion, coursely chopped
  • 3/4 cup cilantro leaves, with a bit of stem
  • Salt to taste

For the Garnish

  • 1/4 cup white onion, chopped
  • 1/4 cup cilantro, chopped

Bring the water to boil in a saucepan. Add tomatillos, garlic clove, t or more chiles and onion.Cook over medium heat for 20 minutes and remove from heat. Drain and reserve cooking water. Cool. Meanwhile, puree garlic clove to a molcajete or food processor, adding salt to taste. Add cilantro and blend Add tomatillo mixture. Add a little cooking water and blend. The sauce should have a slightly thick consistency. Correct seasonings. To serve, pour green sauce into a molcajete (or other cool dish) and garnish with onion and cilantro.

What’s a molcajete?

Molcajetes are used to crush and grind  spices,and prepare salsas, and guacamole. The rough surface of the basalt stone creates a superb grinding surface that maintains itself over time as tiny bubbles in the basalt are ground down, replenishing the textured surface. As the porous basalt is impossible to fully clean and sanitize, molcajetes are known to “season” (much like cast iron skillets), carrying over flavors from one preparation to another. Salsas and guacamole prepared in molcajetes are known to have a distinctive texture, and some also carry a subtle difference in flavor, from those prepared in blenders. Molcajetes can also be used as a cooking tool, where it is heated to a high temperature using an open fire or hot coals, and then used to heat its food contents. Although true molcajetes are made of basalt, imitations are sometimes made of a mixture of pressed concrete and volcanic rock particles.

Molcajetes are also used as serving dishes in restaurants and homes. While recipes are usually not stewed or otherwise cooked in them, the molcajete stays hot for an extremely long time, and it is not unusual for a dish to still be bubbling a half hour after serving.



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