Cooking 101

Cooking 101

Lighten up cream-heavy lobster bisque

JCCC chef apprentice Charles Armstrong creates a recipe for lighter lobster bisque

The soup skips heavy cream in favor of a parsnip-potato puree

Be sure to use a blender instead of a food processor and strain the soup

Cooking 101

Kimchi and crab give fried rice dish balance

Kadee Treadwell, a student in the culinary program at Johnson County Community College,  tried her hand at kimchi fried rice. Kimchi is a Korean fermented cabbage dish with a bit of heat that is often used as a condiment. The kimchi should be made in advance and kept in the refrigerator.

Eat & Drink

Vegetable samosas are perfect for parties

JCCC chef apprentice Antwoine King learned to make samosas from the wives of his former co-workers. His version of samosas is like a meat pocket and can be made at home. Look for all the necessary ingredients at an Indian grocery store.

Cooking 101

Slow-cooked baby-back ribs are worth the wait

You can’t rush the perfect barbecued baby-back ribs. That’s why Brenden Grinnell, a second-year student in the Johnson County Community College culinary program, has developed a recipe worth the time investment. The ribs need to sit in the refrigerator for three hours after you apply the dry rub and then cook in an slow oven for three or four hours before you put them on a grill.

Cooking 101

Chili-rubbed fish gives tacos a kick

This recipe for Ancho Chili-Rubbed Fish Tacos was created by Dannette Fortner, a Johnson County Community College student chef who used to shy away from fish. That changed when she learned more about ways to prepare it in culinary classes.

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MU's Olympic wrestler J'den Cox, mother make beautiful music

Add singer/songwriter to the list of accomplishments of Mizzou's Olympics-bound wrestler J'den Cox. He recently worked through "Routine," with his mother, Cathy Cox, in the Tigers' wrestling facility.
kmyers@kcstar.com
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