Recipes

Published: 13 July 2021

Hello! My name is Ana Garcia Castellanos, and I am a second-year culinary student. My favorite class is World Cuisine and Cultures because we learned so much about other cultures, their food, and how food is the center of many cultural activities around the world.

I am currently a cook at Nolabelle Kitchen and Bar in downtown Mankato! In the future I would love to work in a fine dining restaurant in a big city. I want to have the experience of knowing some of the most influential chefs in the country and learning how they support sustainability through their businesses.

A chef who inspires me is Bo Songvisava, a chef from Thailand. Firstly, because she is a woman. Secondly, I appreciate that she works directly with farmers without intervention of third parties to buy her fresh produce. Thirdly, besides the fact that all her products are organic and eco-friendly sourced, she also encourages zero-waste in her restaurant. With a Michelin Star and being one of the best Chefs in Asia, I really feel very inspired by her love to own traditions. My favorite recipe is Chicken Tikka Masala, because I love Indian food and what it represents. Every Indian recipe has a lot of the many curative spices, for example, turmeric, ginger, cardamom, coriander seeds, etc.

You can learn more about the program on the Culinary Arts webpage.

 

Chicken Tikka Masala

Cook Time: 5 hours and 5 minutes, to 7 hours and 20 minutes
Yield: 6 servings
Internal Temperature: 165°F

Ingredients

• 6 garlic cloves, finely grated
• 4 tsp ginger, peeled and finely grated
• 4 tsp ground turmeric
• 2 tsp garam masala
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 ½ cups whole-milk yogurt
• 1 Tbsp kosher salt
• 2 lb. skinless, boneless chicken breasts, halved lengthwise
• 3 Tbsp ghee or vegetable oil
• 1 small onion, thinly sliced
• ¼ cup tomato paste
• 6 cardamom pods, crushed
• 2 dried chiles de árbol or ½ tsp. crushed red pepper flakes
• 28-oz. can whole peeled tomatoes, like San Marzano
• 2 cups heavy cream
• ¾ cup chopped cilantro, plus sprigs for garnish
• Steamed basmati rice (for serving)

Procedure

• Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl.
• Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat.
• Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
• Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes.
• Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
• Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
• Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
• Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer.

Published: 18 June 2021

Hi, my name is Summer Engel, and I am a second year Culinary Arts student at South Central College.

My favorite part about this program is how you can use your creativity. The instructors don’t always make you use a recipe they hand out; we are allowed to find are own or change them up whenever necessary. My favorite class is Advanced Culinary. It takes all that we have previously learned and puts it all in one class.

I currently work at the WOW Zone as a chef. In the future, I hope to own my own restaurant. An inspirational chef that I have had throughout my career is chef Christina Tosi. Christiana is so passionate about what she wants to do and is also unbelievably creative. One of my favorite recipes to make is crab cakes. You can change the taste to fit the liking of others. You can make them sweet, spicy, or savory.

You can learn more about the program on the Culinary Arts webpage.

 

Crab Cakes Recipe

Cook time: 30 mins
Yield: 8 crab cakes
Oven Temperature: 165° F

Ingredients:

• 1/3 cup mayonnaise
• 1 large egg, beaten
• 2 Tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1/2 tsp hot sauce
• Kosher salt, to taste
• Black pepper, to taste
• 1 lb. jumbo lump crabmeat, picked over for shells
• 3/4 cup panko bread crumbs (or saltines)
• 2 Tbsp parsley, chopped

Procedure:

• In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
• In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.
• In a large skillet over medium-high heat, coat pan with oil and heat until shimmering.

Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side, remove, and cool before cutting into squares. 

 

Published: 18 June 2021

Hello! My name is Maisey Auringer, and I am a first-year Culinary Arts student. My favorite part of the program is learning about different foods that I have never seen or used before and learning how to cook them. I also really like being able to taste different things and learn how to pair different flavors together.

My favorite classes have been the two baking courses. I really enjoyed learning how to make bread because I’ve always wanted to make it at home, but I didn’t know if I would be able to do it correctly. I currently work as an Assistant Manager at Starbucks. I am also in the process of doing the Starbucks Coffee Academy to learn all about coffee from how and where it is grown to making coffee drinks in the store.

In the future I would love to work in a coffee shop/bakery. I would love to own my own or at least work in one of the locally owned shops. A chef that really inspires me is Chef Gunnar Karl Gislason. He is a chef in Iceland who uses the natural ingredients that he can forage in the wild. When he finds ingredients, he does what he can to use all of it. My favorite recipe is Black Bean Brownies. I love learning how to make traditional foods with different ingredients and trying to cook for different kinds of diets.

You can learn more about the program on the Culinary Arts webpage.

 

Black Bean Brownie Recipe

Cook time: 18-20 mins
Yield: 9 brownies
Oven Temperature: 350° F

Ingredients:

1/2 cup oats
15 oz black beans
1/3 cup honey
1/4 cup vegetable oil
2 tsp vanilla extract
2 TBSP cocoa powder
1/2 tsp table sault
1/2 tsp baking powder
1/2 cup chocolate chips

Procedure:

1. Preheat the oven to 350°F. Prepare an 8x8-inch baking pan by greasing all internal edges.
2. In a food processor, pulse the oats until they form a smooth oat flour. Transfer the oat flour into a mixing bowl.
3. Into the food processor, blend the black beans, honey, oil, and vanilla until smooth.
4. Add the black bean mixture into the bowl with the oat flour.
5. Mix in the cocoa powder, salt, sugar, and baking powder until combined.
6. Fold in the chocolate chips.
7. Pour the batter into the previously prepared baking pan and bake for 18 to 20 minutes.
8. Remove from the oven and cool before cutting into squares.