OVERLAND PARK, Kan. — FOX 4’s Karli Ritter spent her Monday morning at the KC Culinary Center in Overland Park, with Chef Matt Chatfield.
If you didn’t know this about her, we’ll tell you– Karli is a good cook! (Karli, the newsroom requests you please make your peanut butter pie again!)
Karli tested her saute skills… and is determined to get more practice. A few of the recipes she mentioned are below, as well as culinary class times.
Recipe: Fresh Autumn Vegetable Sauté
½ cup zucchini squash
½ cup yellow squash
¼ cup carrots
½ cup butternut squash
1 red bell pepper
¼ cup olive oil
¼ cup shallot, minced
Kosher salt and coarse pepper to taste
½ cup white wine
Dice zucchini, yellow squash, butternut squash, carrots, and red peppers. In a mixing bowl, toss with a little olive oil, salt, pepper, and chopped shallots. Preheat a large sauté pan over high heat with no oil in pan for several minutes to get it really hot, add a little oil just before adding the vegetables. Cook, stirring occasionally for about 4-5 minutes, Deglaze the pan with white wine and season with salt and pepper.
Recipe: Mango Shrimp
Appetizer
Serves 2
4 teaspoons mango chutney
2 teaspoons cilantro, finely chopped
2 teaspoons fresh basil, finely chopped
¼ cup plain low-fat yogurt
1/2 pound large shrimp,
shelled and deveined
1 teaspoon extra-virgin olive oil
1 teaspoon Madras curry powder
Heaping teaspoon kosher salt
Generous pinch freshly ground pepper
Lime wedges, for serving
4 wonton skins
Preheat sauté skillet on medium high heat 2 minutes. In a medium bowl, mix the mango chutney with the cilantro, basil and yogurt. Set aside.
In a large bowl, toss the shrimp with the olive oil, curry powder, salt and pepper. Add to the pan and cook 2 minutes until pink and curled. Add the cooked shrimp to the sauce bowl.
Toss the shrimp with the herbed yogurt-chutney. Transfer to plates and serve with lime wedges.
To make the wonton cups, lay 4 small oven proof ramekins on a baking sheet upside down. Thaw the wontons and brush each one with canola or olive oil on both sides. Lay the skins over the ramekins. Bake at 500 degrees for 8-10 minutes or until golden brown.Transfer to plates and serve with lime wedges in wonton cups.
Recipe: Beef Marengo
2-3 tbsp pure olive or grapeseed oil
6 ounces lean beef, 1-inch dice
(tenderloin, sirloin, or strip steak)
½ cup artichoke hearts
2 shallots, large dice
1 teaspoon garlic, chopped
½ cup red wine (Pinot Noir or Cabernet)
2 Roma tomato chopped
1 cups Brown Sauce (Sauce Español)
2 tablespoons parsley, chopped
Salt and pepper to taste
Preheat a skillet over medium-high heat and add oil.
Sauté the beef tips for 1 minute, Seasoning with salt and pepper while cooking.
Add the shallots and garlic. Cook 1 minute and add the red wine to deglaze pan.
Reduce for 1 minute, and add brown sauce, tomato concassé and parsley.
Simmer for 2 minutes, and adjust seasonings.
Serve over pasta, couscous or potatoes.
CULINARY METHODS 1
DECEMBER 16TH
SAUTE WORKSHOP 1
FEBRUARY 5TH
SAUTE WORKSHOP 2
FEBRUARY 19TH
For more info:
Call 913-341-4455
