Saturday, October 31, 2009
Good-bye DLS
Don't forget to move your clock back, get an extra cup of coffee and check our facebook.com/kcculinary to see our cuties who came to make boo cakes. While you are there check to see what's in our freezers...Dinners on Demand
Happy, Fun, & Safe Halloween
Come to the Culinary Center for of course your free treat OR come on into our Haunted Kitchen. Make your own Halloween Treat to take home, have some witches brew and help us identify poor poor SAM. Our haunted kitchen is $10 for each kid and his/her adult friend. 5-7.
Thursday, October 29, 2009
Wednesday, October 28, 2009
Recipe of the Week
Southwest Turkey Corn Chowder
2 lbs. potatoes, diced
1 quart chicken stock
3/4 cup minced bacon
3/4 cup diced onion
3/4 cup diced celery
1/2 cup diced green pepper
1/2 cup diced red pepper
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon black pepper
1 teaspoon paprika
1 1/2 cups all purpose flour
2 cups corn, pureed (frozen or canned)
4 cups whole kernel corn (frozen or canned)
1 bay leaf
1 pint heavy cream
1 pint milk
1 pound good quality smoked turkey, diced
salt & pepper to taste
Hot Pepper sauce to taste
Worcestershire sauce to taste
In a large pot cook potatoes in chicken stock until tender. Drain; reserve stock. In a separate soup pot, render the bacon. Saute the onions, celery and peppers in the rendered bacon along with the chili powder, cumin, black pepper and paprika. Stir in flour and cook to make to make a blond roux. Add pureed corn to roux. Add reserved chicken stock in stages, stirring between additions. Add whole corn and bay leaf and simmer until corn is tender. Remove the bay leaf. Combine heavy cream and milk. Measure approximately 2 cups of hot soup mixture and pour into the cream/milk mixture. Add the tempered cream and milk gradually to soup stirring constantly. Add the potatoes and turkey and simmer for 10 minutes. Add salt, pepper sauce and worcestersire sauce to taste. Makes 10-12 servings.
2 lbs. potatoes, diced
1 quart chicken stock
3/4 cup minced bacon
3/4 cup diced onion
3/4 cup diced celery
1/2 cup diced green pepper
1/2 cup diced red pepper
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon black pepper
1 teaspoon paprika
1 1/2 cups all purpose flour
2 cups corn, pureed (frozen or canned)
4 cups whole kernel corn (frozen or canned)
1 bay leaf
1 pint heavy cream
1 pint milk
1 pound good quality smoked turkey, diced
salt & pepper to taste
Hot Pepper sauce to taste
Worcestershire sauce to taste
In a large pot cook potatoes in chicken stock until tender. Drain; reserve stock. In a separate soup pot, render the bacon. Saute the onions, celery and peppers in the rendered bacon along with the chili powder, cumin, black pepper and paprika. Stir in flour and cook to make to make a blond roux. Add pureed corn to roux. Add reserved chicken stock in stages, stirring between additions. Add whole corn and bay leaf and simmer until corn is tender. Remove the bay leaf. Combine heavy cream and milk. Measure approximately 2 cups of hot soup mixture and pour into the cream/milk mixture. Add the tempered cream and milk gradually to soup stirring constantly. Add the potatoes and turkey and simmer for 10 minutes. Add salt, pepper sauce and worcestersire sauce to taste. Makes 10-12 servings.
Culinary Skills???????
The Culinary Staff and their families will carve their pumpkins tomorrow. Drive by and check out the winners!
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