JCCC chef apprentice Eleanore Crevier fashions a dish showcasing mussels from the Pacific Northwest. She adds an oyster mushroom bread pudding instead of toast and garnishes with rouille, a classic French sauce served with seafood stews.
Johnson County Community College chef apprentice Megan Fritcher lightens her meatloaf with ground turkey and adds cranberries and sage to give it a holiday twist. The result is her recipe for Turkey, Cranberry and Sage Meatloaf With Mushroom Gravy.
JCCC chef apprentice Luke Nestler takes a classic quiche and turns into his own by altering a few key ingredients. He likes salmon and broccoli, but if you’re not a fan, alter the ingredients to suit your tastes. Try his recipe for Salmon Quiche With Arugula Salad.
Johnson County Community College chef apprentice William Yon misses the tastes of his Southern upbringing, so he created a deconstructed version of the classic po’boy sandwich. But Yon serves his shrimp po’boy as a salad instead of a sandwich.
JCCC chef apprentice Isaac Dominguez creates a light dish featuring scallops. The shopping list includes a few specialty items, or try the easy substitutions instead. Here is Dominguez’s recipe for Seared Scallop on Escarole and Potato Salad With Vegetable Juice Vinaigrette
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 for a smooth texture.
JCCC culinary student Evyn Pearson shares a recipe for a family favorite. Her Raspberry Swirl Mini Cheesecakes are topped with Chantilly cream and chocolate sauce. Their small size makes them easy to serve.