Tag Archives: Kendall

Warm Up This Winter with Irish Coffee!

John Laloganes

Assistant Professor of Hospitality Management

Found of the Wine Professional (WP) Program

Irish Coffee is a hot, creamy classic drink and has been a favorite in Irish pubs with a popularity that may rival a great stout. Irish Coffee may not be the first coffee-based drink with alcohol, but this cocktail has become one of the most famous. It combines rich black coffee with Irish whiskey, brown sugar, and lightly whipped cream.

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Turkey Alternatives for Your Thanksgiving Feast!

Kendall College’s #HolidayHandbook Series

While the tradition of having turkey as the main course of a Thanksgiving meal has been around for decades, it may be time to mix up your typical routine and choose a spotlight-worthy alternative to your turkey this year! If you are looking to replace your turkey this holiday season, here are some non-traditional mouth-watering favorites recommended by Kendall College Chefs.

  • Roast rib of Beef
  • Porchetta Pork Roast
  • Roast Leg of Lamb
  • Duck
  • Fried Chicken (with a honey drizzle…yum!)

For those of you sticking with the traditional turkey, Kendall College’s Chef Thomas Meyer is sharing his poultry brine recipe – the key to a delicious, flavorful turkey!

One of the simplest things you can do to achieve a successfully cooked turkey is to brine the turkey. You can get creative and play with the brine to suit your menu: add citrus, lavender, honey, and more. Helpful hint: if a full turkey leaves you with too many leftovers, you can always substitute with individual turkey legs or breasts!

Poultry Brine

Yield: 36 oz.

Portion Size: 2 oz.

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Perfect Pairings: Wine Pairings for the Holidays

Kendall College’s #HolidayHandbook

Follow Kendall College on social media to get more tips, tricks, and ideas from our #HolidayHandbook.

It takes a lot of work to plan out an entire holiday meal, create a grocery list, brave the grocery store lines, and spending hours preparing the food to finally enjoy. When you finally get to savor the food you’ve spent so much time and energy making, there is nothing better than sitting back and having a glass of wine to go along with it. The wine you choose is very important, though! Did you know that if you pair the wrong type of wine with your food, it can actually make it taste bad? You don’t want to ruin your delicious meal with the wrong wine!

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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:

  1. 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.
  2. Whisk in chicken broth, mushrooms, soy sauce, and 3 cups water
  3. Add fish sauce, Mirin, and bonito
  4. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes
  5. Place eggs in, bring to a boil and cook for 6 minutes. Set aside for 8-10 minutes
  6. Stir in noodles until loosened and cooked through, about 2-3 minutes, remove
  7. Poach protein in broth remove
  8. Blanch carrot in broth remove
  9. Strain broth
  10. Chop scallions
  11. Add noodles to bowl with broth, top with egg, carrots, and scallions
  12. Serve immediately

Many thanks to Chef Karl Benford for his demonstration! Please visit nl.edu/info to learn more about National Louis University.