During our Kendall College Virtual Open House on October 26, our faculty demonstrated how to make some treats perfect for the season: Blood and Sand Cocktails and Pumpkin Pot De Crème. Here are the recipes to make your own at home. Share your creations on social media and tag us at @KendallCollege!
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Easy Homemade Ramen at Harold Washington College
On Friday, September 27, 2019, Kendall College at National Louis University participated in a cooking demonstration at Harold Washington College. Transfer students learned how to cook a healthy—yet tasty ramen meal in less than 30 minutes! See recipe below:
YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
Ingredients:
Eggs
1 tablespoon olive oil
1 cup of chopped onions
4 cloves garlic, minced
1 tablespoon freshly grated ginger
4 cups reduced sodium veggie/chicken broth
4 cups of water
Bullion cups (to taste)
4 oz. shiitake mushrooms
1 tablespoon soy sauce
1 tablespoon Mirin
Few drop of fish sauce
Handful of bonito flakes (optional)
6 packs of ramen packets discarded except 1*
Pork belly
1 carrot, grated
2 cups of scallions
Directions:
- Heat olive oil in a large stockpot over medium heat. Add onion, garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Whisk in chicken broth, mushrooms, soy sauce, and 3 cups water
- Add fish sauce, Mirin, and bonito
- Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes
- Place eggs in, bring to a boil and cook for 6 minutes. Set aside for 8-10 minutes
- Stir in noodles until loosened and cooked through, about 2-3 minutes, remove
- Poach protein in broth remove
- Blanch carrot in broth remove
- Strain broth
- Chop scallions
- Add noodles to bowl with broth, top with egg, carrots, and scallions
- Serve immediately
Many thanks to Chef Karl Benford for his demonstration! Please visit nl.edu/info to learn more about National Louis University.
Kendall Chef, Students Demo Sustainable Fish Recipe at Shedd Aquarium
We know you’re wondering, so let’s address this right up front. The cooking demonstrations at Chicago’s Shedd Aquarium do not use any of the actual fish in the Aquarium’s collection.
Instead, Kendall College of Culinary Arts and Hospitality Management at National Louis University partners with Shedd Aquarium to demonstrate recipes using species that are sustainably fished. Continue reading
Kendall Student Shines at International French Young Chef Competition
A culinary student at Kendall College at National Louis University recently kept her cool despite the intense pressure of designing a menu, cooking and serving in a culinary competition sponsored by France’s oldest food and wine society, the Chaine des Rotisseurs.
The Chaine was founded in 1248 as King Louis IX’s guild for goose roasters and lives on as a modern global association dedicated to cooking, chefs and the restaurant, hospitality and beverage industries. Continue reading