Heather Popper was in middle school, dining at an Italian restaurant, the first time she tasted carpaccio. It was love at first bite. Now Popper, a student chef at Johnson County Community College, mostly makes it for her foodie friends or doesnt mention that the meat is raw and covers it heavily with sauce. This is a simple yet very elegant dish, she said.
Its the sauce thats angry, not the chef, in this rib-sticking recipe developed by Johnson County Community College student chef Andrew Wendt. In fact, Wendt is downright cheerful when he talks about his recipe that pairs short ribs with arrabiata sauce and pasta. I really like it, he said. Its delicious.
Getting together with friends for a fall lunch? Wow them with this sophisticated international menu created by Johnson County Community College student chef Ben Miracle.
If youve always thought of kebabs as alternating meat and vegetables on a skewer, Tom Burke, a student chef at Johnson County Community College, would like you to think again. His recipe for Kebab Koobideh takes a more traditional approach, wrapping ground meat around a skewer instead.
Though its great as the smooth centerpiece for a light summer lunch, Andrew Mills recipe for Chilled Avocado Soup is equally great as the prelude to tacos, burritos or enchiladas, and makes the humble fare worthy of a party.
Julie Groshong loves asparagus. But the student chef at Johnson County Community College knows the delicate spring vegetable doesnt make everyones favorites list. So sometimes she disguises it, as in this salad that uses thinly shaved asparagus ribbons.
Pate might just be chopped liver to some people, but to Johnson County Community College student chef Jacob Wright its a thing of beauty. It can add protein to a simple luncheon salad, or be served with crackers or toast points for an appetizer.
An unlikely combination of seasonings makes a good match.
The first time Kevin Battles tasted Shrimp Alfredo, he wasnt impressed. The student chef at Johnson County Community College thought it was bland. So he set about spicing up the dish. The version here adds four cloves of garlic and chicken in what Battles calls the best of all worlds.