<![CDATA[Cooking 101 News, Recipes & Reviews | The Kansas City Star & KansasCity.com]]> http://www.kansascity.com/living/food-drink/cooking-101/ en-us Tue, 17 Jun 2014 13:15:38 CDT http://blogs.law.harvard.edu/tech/rss McClatchy Interactive's Escenic Tue, 17 Jun 2014 13:15:38 CDT Cooking 101 60 Slow-cooked baby-back ribs are worth the wait http://www.kansascity.com/living/food-drink/cooking-101/article25756129.html#storylink=rss 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.

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Tue, 30 Jun 2015 05:00:00 CDT

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http://www.kansascity.com/living/food-drink/cooking-101/article25756129.html
Pork Dumplings Pot Stickers With Pickled Vegetables are simple and satisfying http://www.kansascity.com/living/food-drink/cooking-101/article24414628.html#storylink=rss Since Adam Daman was in second grade, his favorite food has been Asian dumplings pot stickers. He has tasted many versions of this savory dish, but his favorite is a more “traditional” recipe using such ingredients as ground pork, cabbage, water chestnuts and ginger, plus a dipping sauce.

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Tue, 16 Jun 2015 06:00:00 CDT By ADAM DAMAN

Johnson County Community College

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http://www.kansascity.com/living/food-drink/cooking-101/article24414628.html
Recipe for Chicken Drumette Lollipops makes wings less of a mess http://www.kansascity.com/living/food-drink/cooking-101/article21679221.html#storylink=rss Growing up in Pittsburgh, Pa., Johnson County Community College student chef Lawrence Pesce ate his share of traditional chicken wings. As a finger food, chicken wings can be messy to eat. But making the wings into “lollipops” are easier.

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Tue, 26 May 2015 05:00:00 CDT By LAWRENCE PESCE

Johnson County Community College

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http://www.kansascity.com/living/food-drink/cooking-101/article21679221.html
Chili-rubbed fish gives tacos a kick http://www.kansascity.com/living/food-drink/cooking-101/article18404120.html#storylink=rss 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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Tue, 14 Apr 2015 07:00:00 CDT By Dannette Fortner

Johnson County Community College

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http://www.kansascity.com/living/food-drink/cooking-101/article18404120.html
Traditional Italian porchetta gets a Kansas City twist http://www.kansascity.com/living/food-drink/cooking-101/article11023625.html#storylink=rss Porchetta is a traditional Italian dish that consists of layering pork belly with herbs and spices and pork loin, rolling it up, then roasting it in the oven. Jeff Toohey, a second-year student in the Johnson County Community College’s Chef Apprentice and Food and Beverage Management programs, calls his version of this classic dish “Kansas City-fied.”

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Tue, 24 Feb 2015 06:00:00 CST By Jeff Toohey

Johnson County Community College

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http://www.kansascity.com/living/food-drink/cooking-101/article11023625.html
Create a sushi roll that is as tasty as it is beautiful http://www.kansascity.com/living/food-drink/cooking-101/article8161728.html#storylink=rss Making a Spicy Squid and Korean Grilled Shrimp With Rice and Seaweed Rolls requires a planning ahead. But Ian Zoellers, a student chef at Johnson County Community College, promises that the effort will be worth it. The result, he says, is “something like a stir-fry squid in a sushi roll.”

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Tue, 27 Jan 2015 06:00:00 CST By Ian Zoellers

Johnson County Community College

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http://www.kansascity.com/living/food-drink/cooking-101/article8161728.html
Lamb, veggies and homemade sauce pump up cabbage rolls http://www.kansascity.com/living/food-drink/cooking-101/article5427543.html#storylink=rss Some foods from childhood just stick with us. For Allan Beargie, one of them has been golabkis, known more commonly as stuffed cabbage rolls. Beargie, of Polish descent, ate a lot of them while growing up in a Cleveland neighborhood called Slavic Village. He still likes them today, although he often chooses to tweak the recipe.

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Tue, 06 Jan 2015 06:00:00 CST By Allan Beargie

Johnson County Community College

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http://www.kansascity.com/living/food-drink/cooking-101/article5427543.html
Maple Bread With Cranberry Compote a festive merger of fall flavors http://www.kansascity.com/living/food-drink/cooking-101/article4187638.html#storylink=rss Maple bread with melted Camembert and warm cranberry compote is a festive dish that is perfect for holiday entertaining. Johnson County Community College student chef Kristie Kutei spent several months creating the recipe before presenting it to the chefs she works with. Their reaction? They wanted to put it on the menu as a dessert.

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Tue, 02 Dec 2014 06:00:00 CST By Kristie Kutei

Johnson County Community College

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http://www.kansascity.com/living/food-drink/cooking-101/article4187638.html
Venison and Gouda combine in succulent Juicy Lucy Burger http://www.kansascity.com/living/food-drink/cooking-101/article14567813.html#storylink=rss Using two kinds of meat in a dish can produce a different flavor and sometimes even a different texture. Ashleigh Carroll, a fourth-semester culinary student at Johnson County Community College and a chef apprentice at EBT Restaurant in Kansas City, likes to pair ground venison with ground pork when she makes her Venison Juicy Lucy Burger With Smoked Gouda.

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Tue, 17 Mar 2015 07:00:00 CDT

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http://www.kansascity.com/living/food-drink/cooking-101/article14567813.html
Vegetarian chili satisfies craving for comfort food http://www.kansascity.com/living/food-drink/cooking-101/article2115282.html#storylink=rss This hearty chili, by Jennifer D’Amico, 28, a first-year culinary apprentice and recent graduate of the Johnson County Community College food and beverage management program, can be changed to use any vegetables in season and is also good served cold as a dip.

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Tue, 16 Sep 2014 07:00:00 CDT By Jennifer D’Amico

Special to The Star

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http://www.kansascity.com/living/food-drink/cooking-101/article2115282.html
Aji de Gallina, a spicy Peruvian chicken dish, is comfort food with a twist http://www.kansascity.com/living/food-drink/cooking-101/article772018.html#storylink=rss Johnson County Community College culinary student Gabriela Morales re-creates her grandmother’s recipe for a Peruvian chicken dish known as aji de gallina.

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Tue, 22 Jul 2014 07:00:00 CDT By Gabriela Morales

Johnson County Community College

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http://www.kansascity.com/living/food-drink/cooking-101/article772018.html
Recipe: Pan-Seared Halibut With Spicy Lentil Broth and Chorizo http://www.kansascity.com/living/food-drink/cooking-101/article603535.html#storylink=rss 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.”

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Tue, 24 Jun 2014 07:00:00 CDT http://www.kansascity.com/living/food-drink/cooking-101/article603535.html
Braising lamb shanks in beer enhances the flavor http://www.kansascity.com/living/food-drink/cooking-101/article452547/Braising-lamb-shanks-in-beer-enhances-the-flavor.html#storylink=rss 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.

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Mon, 02 Jun 2014 14:51:36 CDT By Rateb Aburas

Johnson County Community College

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http://www.kansascity.com/living/food-drink/cooking-101/article452547/Braising-lamb-shanks-in-beer-enhances-the-flavor.html
JCCC student chef emphasizes local ingredients in braised pork dish http://www.kansascity.com/living/food-drink/cooking-101/article369109/JCCC-student-chef-emphasizes-local-ingredients-in-braised-pork-dish.html#storylink=rss Mike Hursey’s recipe for Braised Pork Cheeks With Chocolate and Rosemary comes from his passion for using local foods. He buys as many ingredients — from pork to pecans — from small local producers.

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Mon, 19 May 2014 12:40:52 CDT http://www.kansascity.com/living/food-drink/cooking-101/article369109/JCCC-student-chef-emphasizes-local-ingredients-in-braised-pork-dish.html
Trio of restaurant favorites come home, showing what’s possible with trial and error http://www.kansascity.com/living/food-drink/cooking-101/article347401/Trio-of-restaurant-favorites-come-home-showing-what’s-possible-with-trial-and-error.html#storylink=rss Click to Continue »]]> Tue, 29 Apr 2014 13:00:00 CDT http://www.kansascity.com/living/food-drink/cooking-101/article347401/Trio-of-restaurant-favorites-come-home-showing-what’s-possible-with-trial-and-error.html Italian appetizer Beef Carpaccio is a rare treat http://www.kansascity.com/living/food-drink/cooking-101/article335590/Italian-appetizer-Beef-Carpaccio-is-a-rare-treat.html#storylink=rss Click to Continue »]]> Tue, 07 Jan 2014 13:00:00 CST http://www.kansascity.com/living/food-drink/cooking-101/article335590/Italian-appetizer-Beef-Carpaccio-is-a-rare-treat.html ‘Angry’ sauce creates happiness as an addition to braised short ribs http://www.kansascity.com/living/food-drink/cooking-101/article334112/‘Angry’-sauce-creates-happiness-as-an-addition-to-braised-short-ribs.html#storylink=rss Click to Continue »]]> Tue, 17 Dec 2013 19:37:00 CST http://www.kansascity.com/living/food-drink/cooking-101/article334112/‘Angry’-sauce-creates-happiness-as-an-addition-to-braised-short-ribs.html French, Arabic, Indian and Greek elements combine in one meal http://www.kansascity.com/living/food-drink/cooking-101/article330490/French-Arabic-Indian-and-Greek-elements-combine-in-one-meal.html#storylink=rss Click to Continue »]]> Tue, 29 Oct 2013 13:00:00 CDT http://www.kansascity.com/living/food-drink/cooking-101/article330490/French-Arabic-Indian-and-Greek-elements-combine-in-one-meal.html Embrace a Turkish classic with Kebab Koobideh http://www.kansascity.com/living/food-drink/cooking-101/article324078/Embrace-a-Turkish-classic-with-Kebab-Koobideh.html#storylink=rss Click to Continue »]]> Tue, 30 Jul 2013 16:00:00 CDT http://www.kansascity.com/living/food-drink/cooking-101/article324078/Embrace-a-Turkish-classic-with-Kebab-Koobideh.html