Cooking 101 recipe for lentils gets its spicy kick by accident. JCCC culinary apprentice Kyle Harrison decides to serve overcooked lentils with chorizo and topped with halibut for a dish his co-workers call “genius.”
Traditional lamb shank recipes usually have wine as the braising liquid, but take one bite of this savory dish and you’ll immediately know something is different: beer. Johnson County Community College student chef Rateb Aburas chose beer, particularly an IPA, for braising lamb to create a greater depth of flavor.
David Leonard, a student chef at Johnson County Community College, is not going to say which restaurants inspired his Fennel Roast Chicken With Apricot Champagne Sauce, Grilled Herb Polenta and KC Kale and Cabbage Sauté Vegetable Medley. But he’s happy to share his recipes.
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 doesn’t mention that the meat is raw and covers it heavily with sauce. “This is a simple yet very elegant dish,” she said.
It’s the sauce that’s 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. “It’s delicious.”
If you’ve 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 it’s 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 doesn’t make everyone’s 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 it’s a thing of beauty. It can add protein to a simple luncheon salad, or be served with crackers or toast points for an appetizer.