Archive for the ‘Recipe of the Week’ Category

h1

Happy Birthday, America!

July 1, 2017

It’s a long holiday weekend for Independence Day 2017, and hopefully you’ll be heading to some celebrations – whether you host dinner at your house, take a picnic to a park or enjoy snacks at a lake or pool. There will be food involved. It’s what we Americans do when we celebrate, am I right?!

Well, here’s an idea to wake up your holiday celebration with a bang! These appetizers are an explosion of flavor with turkey and crisp cabbage and carrots, ignited by the zest of chili paste. We borrow flavors of the Orient in this tasty recipe. Enjoy!

fireworksChinese Firecrackers

  • 1 teaspoon vegetable oil
  • 1/2 pound ground turkey breast
  • 1 cup chopped cabbage
  • 1/2 cup shredded carrots
  • 2 green onion, finely chopped
  • 1 tablespoon chile paste
  • 1 tablespoon white wine
  • 1 teaspoon cornstarch
  • 14 sheets phyllo dough
  • 4 teaspoons vegetable oil
  • 3/4 cup sweet and sour sauce

Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat. Cook turkey, cabbage, carrot and onions in oil about 5 minutes, stirring frequently, until turkey is no longer pink and vegetables are crisp-tender. Stir in chili paste. Mix wine and cornstarch; stir into turkey mixture. Cook uncovered, stirring occasionally, until slightly thickened.

Heat oven to 375 degrees. Cut stack of phyllo sheets crosswise in half. Cover with waxed paper, then with damp towel to prevent them from drying out. Place 1 half-sheet of phyllo on flat surface. Brush with small amount of oil. Top with second half-sheet of phyllo.

Place about 2 tablespoons turkey mixture on short end of phyllo; shape mixture into about 4-inch log. Roll up phyllo and turkey mixture. Twist phyllo 1 inch from each end to make firecracker shape. Place on ungreased cookie sheet. Repeat with remaining phyllo and turkey mixture.   

Brush firecrackers with remaining oil. Bake about 20 minutes or until phyllo is crisp and golden brown. Serve with sweet-and-sour sauce.  (recipe below)

Sweet and Sour Sauce

  • 2 T. cornstarch
  • ½ c. sugar
  • ¼ c. white vinegar
  • ¼ c. pineapple juice
  • 2 t. soy sauce
  • ¼ c. water

Combine ingredients in a small saucepan and bring to a boil. Simmer gently 5 minutes, then remove from heat.  Store in refrigerator and serve cold.

 

 

 

h1

Pattypan, Pattypan, Bake Your Squash…

June 29, 2017

Farmer Steven’s CSA boxes from Just Natural Farms include Pattypan Squash this week. These distinctive summer squash are known for their round and shallow shape with scalloped edges. Also known as Sunburst Squash, it doesn’t have a strong flavor and tends to take on the flavor of the food with which it is prepared. They come in yellow, green and white varieties.

Pattypan Squash

So, how should you cook your pattypan?  Here’s a recipe we like…

Stuffed Pattypan Squash with Bacon

  • 6 pattypan squash, stems removed
  • 6 slices bacon
  • ½ cup onion, diced
  • 1½ cups bread crumbs, soft
  • ¼ cup parmesan cheese, grated
  • Salt and freshly ground black pepper, to taste

Preheat oven to 350 degrees.

Put 1-inch of water to a boil in a medium saucepan over medium-high heat. Add squash, cover and cook for 10 minutes. Drain. Slice off top stem from squash. Scoop out the centers of the squash and set aside. Reserve squash shells for later use.

Cook bacon in a large skillet over medium heat. Remove and drain on paper towels. Crumble and set aside. Using the same skillet, sauté the onions in bacon drippings. Chop the reserved squash pieces and sauté with onions for 1 minute. Remove skillet from heat and stir in the bread crumbs; then stir in crumbled bacon and cheese. Season with salt and pepper.

Stuff each pattypan squash shell to heaping with the squash mixture and place in glass baking dish. Cover with a sheet of aluminum foil and bake for 15 minutes or until heated through. Makes 6 stuffed squash.
 

h1

Recipes from the Pop-Up Lunch

June 28, 2017

Pop-Up Lunch @ The Culinary Center of Kansas CityWell, if you missed Friday’s Pop-Up Lunch at The Culinary Center of Kansas City, you missed a delicious meal. Chef Sergio wow-ed the crowd with a grilled salmon salad with pickled red onions, strawberries and spiced pecans over fresh greens dressed in a white balsamic vinaigrette), Homemade Herb Crackers and Carrot Cake with Cream Cheese Icing. Yum!  The lunch was a success, and we’re looking at the calendar to work out a date for another Pop-Up Lunch. Watch for that… coming soon.

Pop-Up Lunch - Salmon Salad

We had requests for recipes from the lunch, so here are a couple to try out at home. Enjoy!

CCKC’s Homemade Crackers

  • Oil, for baking sheet
  • 2 cups all-purpose flour plus more for rolling
  • ½ teaspoon salt plus more for sprinkling
  • ½ teaspoon baking powder
  • Seasonings to taste (your choice, see below)
  • 4 tablespoons butter, chilled, unsalted, cut into small pieces
  • 1 egg
  • 1/3 cup milk
  • Olive oil, as needed

Preheat oven to 350 degrees.  Lightly oil a baking sheet and set aside.

In a medium-sized bowl add the flour, ½ teaspoon salt and baking powder along with any dry seasonings.  Rub the butter into the dry ingredients.  Whisk together the egg and the milk.  Add the egg mixture to the dry ingredients, stirring with a fork until a soft dough is formed.  Turn out onto a lightly floured surface and knead briefly.

Divide the dough into 4 to 6 pieces and roll out each piece until quite thin (1/16-inch or so) A pasta machine works well for this.  Transfer the rolled out pieces of dough to an oiled baking sheet.  Brush with olive oil and sprinkle with salt.  Place in the oven to bake until golden and crisp.  Let the crackers cool and break into pieces.

Seasoning ideas:

  • Minced garlic, parsley and lemon zest
  • Minced fresh herbs such as sage, basil, rosemary, etc.
  • Ground fennel seed and saffron (dissolve the saffron in a tablespoon of hot water and add with the liquid—reduce milk by 1 tablespoon)
  • Various spices such as curry powder, cumin, garam masala, etc.
  • Dill and lemon zest

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

Carrot Cake Muffins with Cream Cheese Icing

  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 4 whole eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/3 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 cups raw ground carrots

Preheat oven to 350 degrees. Grease cupcake pan or add liners.

Mix sugar, vegetable oil and eggs in large mixing bowl. In a separate bowl, mix dry ingredients. Fold dry ingredients into wet in the large mixing bowl. Blend well. Add carrots.

Pour batter about 2/3 full into cupcake baking pan. Bake for 20 minutes or until done.  Makes one dozen.

Cream Cheese Icing

  • 6 tablespoons butter
  • 8 ounces cream cheese
  • 3 cups powdered sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

For the frosting, in an electric mixer bowl, add the butter and cream cheese. Cream together until smooth. Stir in the powdered sugar, cinnamon, and vanilla to combine.  Spread frosting over top of cooled cakes.

h1

A Taste of the Tropics

June 16, 2017

The  Caribbean Jerk Chicken is a big hit at our Peace, Love & BBQ, Caribbean-themed Local Life at The Culinary Center of Kansas City tonight. Lots of folks are asking for the recipe, so we’re sharing it here on the CCKC Kitchen Talk Blog.  Turn up the steel drum music and enjoy!

Note: we used boneless chicken thighs for ease of sampling and small plates. Take license with the recipe and get creative…

This slideshow requires JavaScript.

Caribbean Jerk Chicken

  • 1 tablespoon Ground allspice
  • 1 teaspoon Dried thyme
  • 1 1/2 teaspoon Cayenne pepper
  • 1 1/2 teaspoon Freshly ground black pepper
  • 1 1/2 teaspoon Ground sage
  • 3/4 teaspoon Ground nutmeg
  • 3/4 teaspoon Ground cinnamon
  • 2 teaspoons Salt
  • 2 teaspoons Garlic powder
  • 1 teaspoon Sugar
  • 1/4 cup Olive oil
  • 1/4 cup Soy sauce
  • 3/4 cup White vinegar
  • 1/2 cup Orange juice
  • Juice of 1 lime
  • 1 Scotch bonnet pepper, seeded and finely chopped
  • 1 cup Chopped white onion
  • 3 Green onions, finely chopped
  • 2 lb chicken wings

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken wings, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the wings from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

 

h1

Corn and Tomato Bruschetta

June 12, 2017

There were beautiful big tomatoes in Farmer Steven’s CSA boxes this past week (CSA = Community Supported Agriculture) from Just Natural Farms.  Here’s a great way to use tomato. It’s a delicious bruschetta that will make a colorful appetizer for your happy hour this week… Enjoy!

tomatoes

Corn and Tomato Bruschetta

  • 1 large ear yellow corn, husked
  • 1 small red onion, peeled, halved through root end
  • ½ cup olive oil
  • Salt and freshly ground black pepper to taste
  • 5 medium tomatoes
  • 1 small loaf country bread

Prepare barbecue grill for medium heat.

Using a pastry brush, brush corn and onion with part of the oil and sprinkle lightly with salt and pepper.  Place corn, onion halves, and tomatoes on grill and cook until corn is golden brown, onion is just tender, and tomato skins are blistered and loose, turning often, about 12 minutes for tomatoes and 15 minutes for corn and onion.  Transfer to foil-lined baking sheet and cool.

Scrape kernels from fresh corn. Cut tomatoes in half and remove as many seeds as possible.  Dice tomatoes and onions into ½-inch cubes and combine all vegetables together.

Using a pastry brush, brush bread with remaining oil and sprinkle with salt and pepper. Place on the grill and cook for 2 minutes on each side or until crisp. Remove from grill.  Using a sharp knife, cut bread into ½-inch slices and arrange in a single layer on a large serving platter.  Top each slice with vegetable mixture, equally dividing.  Serve warm. Makes 8 servings.

Farmer Steven market stand

 

h1

Green Tomato and Vidalia Onion Gratin

June 3, 2017

Farmer Steven with Just Natural Farms has green tomatoes in the CSA boxes (CSA = Community Supported Agriculture) this week!  What shall we do with them?  Hmmm… here’s one of our favorite recipes that uses green tomato. It’s from the recipe files of Culinary Center of Kansas City Chef/Instructor Sandy DiGiovanni.  Serve up this colorful, unique dish to friends and family, and ENJOY!

green tomatoGreen Tomato and Vidalia Onion Gratin

Prep Time: 15 minutes; Cook Time: 1 hour

Ingredients

  • 1/4 pound bacon or pancetta
  • 1 cup fresh breadcrumbs
  • 2 large Vidalia onions, peeled and sliced into 1/4-inch thick rounds
  • 4 large green tomatoes, sliced 1/4-inch thick
  • Kosher salt and freshly cracked black pepper to taste
  • 1 1/2 cups sharp white cheddar cheese, shredded

Directions

Preheat the oven to 375 degrees F.

Render bacon in a large skillet over medium heat. Transfer the cooked bacon to a paper towel-lined plate. Add the breadcrumbs to a small bowl. Remove 2 tablespoons of the bacon fat from the skillet and stir into the bread crumbs. Add the onion rounds to the skillet in batches and cook for about 5 to 6 minutes per side, without breaking the round slices apart, until there is some golden color.

To assemble the gratin, overlap the green tomato slices in one row in a 9- x 11-inch baking dish.  Next, make a row slightly overlapping of the partially cooked onion rounds, being careful to keep the slices intact. Repeat steps until all tomatoes and onions are used. Season tomatoes and onions lightly with salt and heavily with pepper.

Crumble the bacon over the vegetables; sprinkle the grated cheddar over the top, followed by the bread crumbs. Bake for about 30 to 45 minutes or until the cheese is bubbly. If the top is getting too brown, loosely cover with foil. Makes 4 to 6 servings.

h1

How To Use Your Onion Bulb

May 31, 2017

We had a few phone calls to The Culinary Center of Kansas City after Farmer Steven brought bulb onions in the CSA boxes from Just Natural Farms.  “What do we do with them?!”, some subscribers asked.  Steven reports that while the bulbs are a bit sweeter than a normal green onion, you can use them just like you do green onions in a recipe. 

And here’s another tip: Many people just use the white or reddish bulb end of the onion, but you’re missing out on a lot of great food if you don’t chop up and use the greens also!

This slideshow requires JavaScript.

Here’s a recipe we like that calls for green onions – try out your bulbs here!

Traditional Curry Soup with Sweet Potato

BROTH

  • 2 tablespoons vegetable oil
  • 3 tablespoons shallots, chopped
  • 3 cloves garlic, peeled, chopped
  • 2 kaffir leaves
  • 2 tablespoons fresh ginger, peeled, minced
  • 2 tablespoons Thai yellow curry paste (or red curry paste)
  • 2 tablespoons curry powder
  • 1 teaspoon hot chili paste (such as sambal oelek)
  • 2 (13.5 to 14 ounce) cans unsweetened coconut milk, divided
  • 5 cups low-salt chicken stock (or vegetable stock or water)
  • 2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 teaspoons sugar
  • 2 cups red-skinned sweet potato, peeled, cut into 1/2-inch cubes
  • 2 cups jasmine rice, cooked according to package
  • 1/4 cup green onions, thinly sliced, for garnish
  • 1/4 cup fresh cilantro, chopped, for garnish
  • 3 red Thai bird chiles, thinly sliced with seeds, for garnish (or 2 red jalapeño chiles)
  • 1 lime, cut into 6 wedges, for garnish

For the broth, heat oil in a large saucepan over medium heat. Add shallots and garlic. Add the kaffir leaves and ginger and cook for 1 minutes or until fragrant, stirring constantly. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir for 2 minutes or until thick and fragrant. Add the remaining 1 ½ cups coconut milk, chicken stock, fish sauce, and sugar; bring broth to boil. Keep warm.  (The broth can be made 1 day ahead; refrigerate until cold, then cover and keep chilled.)

Bring water to a boil. Add sweet potato cubes; stir to heat, about 1 minute. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. (The sweet potatoes can be made 1 hour ahead. Let stand at room temperature.)

To complete/assemble, bring broth to a boil. Add sweet potatoes and stir to heat through, about 1 minute. Divide rice among bowls and add soup. Top with green onions, cilantro, Thai chilies, and a wedge of lime, for garnish.  Serve.  Makes 10 servings.

 

%d bloggers like this: