Archive for the ‘Recipe of the Week’ Category

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To Us, New Red Potatoes = Nicoise

May 25, 2017

Farmer Steven with Just Natural Farms has new red potatoes in his CSA boxes (CSA = Community Supported Agriculture) this week.  Because the collective of Just Natural farms are south of the metro area, they tend to have just enough warmer weather that their crops are ripe before many of the KC-area farms. Steven was excited to offer up local new red potatoes before they’re readily available in the area.

Here’s a recipe we think of when we get those first new potatoes of the season… Chopped Nicoise Salad. It’s an elegant-looking salad that makes a colorful spotlight piece for a summer luncheon. In our photo, we added boiled, sliced eggs to the salad, but be creative in using what you have available.

Chopped Nicoise SaladChopped Nicoise Salad

DRESSING

  • 2 tablespoons olive oil
  • ¼ cup lemon juice, freshly squeezed
  • ½ teaspoon Dijon mustard
  • Salt and freshly ground black pepper taste

DRESSING

  • 4 small red potatoes, washed (about 1/2 pound)
  • 1/3 pound green beans, fresh, washed, trimmed
  • 2 ounces light tuna, packed in water, drained
  • ½ cup Greek olives, pitted, chopped (or Spanish)
  • ¼ cup red onion, diced
  • 2 large tomatoes, seeded, diced
  • 5 cups romaine lettuce, chopped

For the dressing, in a small bowl add oil, juice, mustard, salt, and pepper.  Whisk until combined.  Set aside.

In a large pot fitted with a steamer basket add water and bring to a boil.  Remove from heat and add potatoes.  Cover and steam for 15 minutes or until potatoes are almost tender when pierced with a fork.   Add beans and steam both for 6 minutes more.  Transfer the potatoes and beans to a serving dish and place in refrigerator to cool (or plunge into a bowl of ice water to cool more quickly).

In another large bowl, add tuna, olives, red onion, tomatoes, and lettuce.  Add cooled potatoes and beans and toss mixture to combine.  Pour prepared dressing over salad and toss to combine.  Serve immediately.  Makes 4 servings.

 

 

 

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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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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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Happy Pi Day!

March 14, 2017

Happy Pi Day

Happy Pi Day!  Yep, it’s 3-14, National Pi Day and that means we’re celebrating with PIE here at The Culinary Center of Kansas City.

What is your favorite kind of pie? Depends on the day for me…  but you just can’t go wrong with good ‘ol traditional Apple Pie, right?  Here’s a favorite recipe from our CCKC ‘Main Dish’ Laura Laiben for Old-Fashioned Apple Pie. Try it at home and celebrate Pi Day yourself.

Old-Fashioned Apple Pie

Apple PiePastry

  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 1/3 cup shortening, chilled
  • 4 tablespoons butter, chilled
  • 4 tablespoons water

Preheat the oven to 450 degrees.

Mix together flour and salt.

Cut the shortening and butter into the flour mixture with a pastry blender, knife or your fingers until it has the grain of small peas.

Sprinkle the dough with cold water. Blend the water lightly into the dough with a fork, allowing the moisture to spread. Add more water if needed to hold the mixture together.

When you can gather the dough into a tidy ball, stop handling. Divide the dough into two pieces.

NOTE:  If you do not want the dough to shrink during baking, then place in refrigerator for an hour or more. Let the dough come to room temperature before rolling.

Roll the dough using flour as needed to keep from sticking.

Line a 9” pie pan with pastry.

Apple Filling

  • 6-7 cups apples (8-10 medium tart apples)
  • 1 (+ or -) cup sugar
  • 2-3 tablespoons all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice, freshly squeezed
  • ¼ teaspoon salt
  • 2-3 tablespoons butter, unsalted

Pare, core and thinly slice 6-7 cups apples sprinkling with lemon juice to stop the browning.

Mix the salt, flour (or 1-2tablespoons cornstarch), cinnamon and nutmeg (if desired) in with the apples.  NOTE:  Only very juicy apples require the larger amount of flour (or cornstarch).  Stir the apples gently until they are well coated.

Place them in the pie shell. Dot with butter.

Cover with the second pie crust. Dot with butter and prick with fork.  You can also sprinkle the top crust lightly with sugar, cinnamon and vanilla before you put the pie into the oven. Some cooks brush the top with milk.

Bake at 450 degrees for 10 minutes.  Reduce the heat to 350 degrees.  Bake until done, 35-45 minutes or until golden brown.

NOTE: As the pie cools the filling will set slightly so don’t worry if the filling is slightly runny when it comes out of the oven.

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Pick Up Some ‘Reuben the Great’ Casseroles For St. Patty’s Day

March 3, 2017

We us some St. Patrick’s Day here at The Culinary Center of Kansas City. We’re already gearing up for it! Chef Sergio cooked up some ‘Reuben the Great’ Casserole this week that is now available in our Dinners on Demand freezers in The Kitchen Shop. It’s an annual tradition around here – a fully loaded casserole with all the same delicious ingredients as a Reuben sandwich. If you love Reubens, you will love this! It’s great at any time of the year, but it’s a MUST in March.

Ever wonder where the Reuben sandwich got its name?
We hear that the story goes like this… 
The year was 1914. Late one evening a leading lady of actor Charlie Chaplin came into the restaurant and said, ‘Reuben, make me a sandwich, make it a combination, I’m so hungry I could eat a brick.’  He took a loaf of rye bread, cut two slices on the bias and stacked one piece with sliced Virginia ham, roast turkey, and imported Swiss cheese, topped off with coleslaw and lots of Reuben’s special Russian dressing and the second slice of bread.  He served it to the lady who said, ‘Gee, Reuben, this is the best sandwich I ever ate, you ought to call it an Annette Seelos Special.’  To which he replied, ‘Like hell I will, I’ll call it a Reuben’s Special.’
(from Patricia Taylor, daughter of Arnold Reuben, founder of Reuben’s, as described to Crag Claiborne of the New York Times in his book, ‘Craig Claiborne  – The New York Times Food Encyclopedia’)

Here’s the recipe for our ‘Reuben the Great’ Casserole.
Try it at home. Or stop by The Culinary Center and pick one up from our Dinners on Demand freezers. Enjoy!

‘Reuben the Great’ Casserole

  • 'Reuben the Great' Casserole1 loaf rye bread, cut into cubes, divided
  • 16 ounces sauerkraut
  • 1 ½ cups Swiss cheese, shredded, divided
  • 1 cup sour cream
  • ½ cup Thousand Island dressing
  • 2 cups corned beef, cut into small pieces
  • ½ cup butter, melted

Preheat oven to 350 degrees.

Place half of bread crumbs in 9 x 13-inch pan.  Spread the sauerkraut on top of bread layer.

In a small bowl, mix sour cream and dressing, and spoon half on top of sauerkraut layer.

Next, layer on 1 cup Swiss cheese, then the corned beef. Add a layer of the sour cream/dressing mix on top of the corned beef. Top with remainder of bread crumbs, then remainder of Swiss cheese. Drizzle melted butter over it all. Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes. Serve warm. Serves 8-10.

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BTW –
We know the perfect place to celebrate St. Patrick’s Day 2017… 

Come for a bit of kitchen “Craic” at Third Friday Local Life in Downtown O’verland Park! Celebrate St. Pat’s in our kitchens with Irish Fare Cooking Demo and FREE tastings of Dublin Coddle. FREE live music with Leprechaun Johnny Murphy; FREE beer, spirits and wine tastings. Aye but the craic is FREE, too! As always, a cash bar with Guinness to boot! Small plates for sale: Coddle, Irish Soda Bread, Corned Beef Sliders and Guinness Brownies.

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