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We have bus passes for the Meet the Past: Edgar Snow event on March 1 at the Kauffman Center. Look here for more info: http://t.co/1Js7X8gq

CULINARY COMMITTEE

The Culinary committee is responsible for providing social and educational opportunities for students to interact with all aspects of the culinary arts. Some responsibilities for the committee include Grocery Bingos, the annual Student Recipe Contest and other food preparation contests, international food exhibits, partnerships with KU dining centers, demonstrations, and more.

Have a Recipe to Share? Click Here to Submit it!


From the Culinary Blog:


Recipe Blog: Creamy Pesto Pasta

Posted by on December 2, 2011 · 1 Comment 

Submitted by Emma Tolle

Ingredients

  • 1 cup of basil pesto (recipe here)
  • 2 tbsp extra virgin olive oil
  • 1/4 cup heavy cream
  • salt and pepper to taste
  • 1 pound favorite pasta, cooked
Instructions

  1. Heat olive oil over medium heat.
  2. Add pesto and mix into the oil. Be sure to stir often as the pesto warms.
  3. When the pesto is warmed and just a little bubbly, slowly stream in the heavy cream as you stir. (You can always add more cream it you’d like.)
  4. Add some pasta water to thin out the sauce, if needed.
  5. Turn down the heat and continue to stir to incorporate the cream and pesto.
  6. Salt and pepper to taste.

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Recipe Blog: Garlic Parmesan Orzo

Posted by on December 2, 2011 · Leave a Comment 

Submitted by Patrick Blanchard, Sophomore

1 Cup Uncooked Orzo Pasta
1 Tbsp. Garlic, minced
2 Tbsp. Unsalted Butter
2 Cups Spinach, chopped
1/4 Cup Parmesan Cheese
2 Tbsp. Milk
Salt and Pepper, to taste
Cook orzo according to package directions. Melt butter in a large skillet over medium heat and add garlic. Saute until tender, about 4 minutes, then add the spinach and cook, 1 minute.

Add the orzo, parmesan and milk and season with salt and pepper. Stir until parmesan has melted and and everything has heated through.

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Recipe Blog: Cheddar Bacon Ranch Pulls

Posted by on November 14, 2011 · Leave a Comment 

Submitted by Emily Poppe
  • 1 unsliced loaf of (round is preferable) sourdough bread
  • 8-12 oz cheddar cheese, thinly sliced
  • 3 oz bag Oscar Mayer Real Bacon bits
  • 1/2 cup butter, melted
  • 1 Tbsp ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.
Place slices of cheese in between cuts.
Sprinkle bacon bits on bread, making sure to get in between cuts.
Mix together butter and Ranch dressing mix.
Pour over bread.
Wrap in foil the entire loaf in foil and place on a baking sheet.
Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Courtesy of Julie Evans on cafemom.com

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Recipe Blog: Slow Cooker Pepper Steak

Posted by on October 3, 2011 · Leave a Comment 

Slow Cooker Pepper Steak
“You can just throw everything in a crockpot and let it cook all day. It’s really good with a side of rice or egg noodles.”
Submitted by Emma Tolle, courtesy of www.allrecipes.com Read More

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Recipe Blog: Nutella Mug Cake

Posted by on September 29, 2011 · Leave a Comment 

Nutella Mug Cake

“They were the perfect thing to make for unexpected company.”

Submitted by Emily Poppe, courtesy of www.blogs.babble.com Read More

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