Keep Calm and Cook On

Keep Calm and Cook On is a live cookery demonstration. This 90-minute presentation will include nutritional information and a live Q&A.

To register log in to nebraska.bridgeapp.com and search for “Keep Calm and Cook On 2.”

Sessions

  • December 9, 2022; January 20, 2023 and February 10, 2023
  • 11:30 am – 1 pm

Questions?

Contact Giovanni Jones at giovanni.jones@unmc.edu

This event is an Open Kitchen Workshop brought to you by Campus Wellness and the office of Human Resources UNMC.

Charred Portabella Mushroom

Serves four

Ingredients

  • Two large portabella mushroom caps (skin, stem and gills removed)
  • One tablespoon of vegetable oil
  • One tablespoon of balsamic vinegar
  • Sprinkle of kosher salt

Instructions

  1. Preheat a grill to medium heat.
  2. In a small bowl, add the mushroom caps and drizzle with the oil, tossing to coat.
  3. Place the mushrooms onto the preheated grill, cap side down, and cook until moisture starts to collect on the top side, about five minutes.
  4. Season and turn the mushrooms 90 degrees, leaving the same side down. Cook until soft, about five more minutes.
  5. Flip the mushroom over, drizzle carefully with the balsamic vinegar and season lightly. Cook until the bottom takes some color, about three minutes.
  6. Remove from the grill and rest two minutes before slicing.
  7. Serve with farinata, roasted chickpeas, basil oil and shaved chilies in lemon – recipes follow.

Farinata (Genovese chickpea pancake)

Serves four

Ingredients

  • One cup chickpea flour
  • One teaspoon salt
  • One teaspoon freshly ground black pepper
  • One cup lukewarm water
  • Two tablespoons extra virgin olive oil
  • One-quarter cup blended olive oil

Instructions

  1. Preheat a 12” cast iron pan in a 450°F oven until heated through, about 30 minutes.
  2. Preheat a broiler to high heat.
  3. In a medium mixing bowl, add chickpea flour, salt and pepper and whisk to combine.
  4. Slowly whisk in the lukewarm water into the combined dry ingredients. Stir until no lumps remain.
  5. Add extra virgin olive oil into the chickpea flour and water mixture and stir to combine. Cover and rest until the pan is ready.
  6. Into the preheated pan, add the blended olive oil and swirl to coat the pan evenly.
  7. Into the oiled pan, add the batter and return pan to the oven.
  8. Bake until the pancake is firm and the edges are browned, about 12 minutes.
  9. Remove the pan from the oven and place under the broiler until it blisters in a few spots.
  10. Slice into wedges, top with two slices of charred portabella, some roasted chickpeas in basil oil and a few chilies in lemon juice.

Roasted Chickpeas

Serves 4 as a snack or 20 as a garnish for this appetizer

Ingredients

  • One 15-ounce can of chickpeas drained, rinsed, peeled, and patted dried (juice reserved for aquafaba)
  • One tablespoon of vegetable oil
  • One-half teaspoon of kosher salt

Instructions

  1. Preheat oven to 350°F.
  2. Add the dried chickpeas, oil and salt in a small mixing bowl and toss to coat.
  3. Add the coated chickpeas onto a dry baking sheet and bake in preheated oven until crispy and golden brown, about 50 minutes.
  4. Remove from oven and cool at room temperature.
  5. Store uncovered at room temperature until ready to use for up to 48 hours.

Basil Oil

Makes one cup

Ingredients

  • One cup winterized extra virgin olive oil or blended oil
  • One cup fresh basil leaves
  • One-fourth cup fresh parsley

Instructions

  1. In a small pot over high heat, bring three cups of unsalted water to a rapid bowl.
  2. Prepare a bowl with three cups of ice water.
  3. Add the basil leaves and parsley into the boiling water and cook until bright green, about 60 seconds.
  4. Remove herbs from the boiling water and plunge directly into the ice water.
  5. Once the herbs are completely cold, remove from the ice water and wring dry in paper towels.
  6. In the pitcher of a variable speed blender, add the blanched, shocked and dried herbs along with the cup of extra virgin olive oil, process on high speed until well combined, about two minutes.
  7. Into a bowl strainer lined with a coffee filter and set over a bowl, pour the blended mixture and cover with plastic wrap.
  8. Place into the refrigerator and allow it to slowly strain through the coffee filter over 24 hours. If the oil stops going through the filter, replace the coffee filter with a fresh one and continue straining.
  9. Reserve the strained oil for use as needed.

Shaved Chilies in Lemon

Makes one-fourth cup

Ingredients

  • Two lemons, juiced and strained
  • One serrano chili, shaved very thinly
  • One teaspoon of granulated sugar
  • A pinch of kosher salt

Instructions

  1. In a small bowl, add all ingredients and stir to combine.
  2. Reserve until ready to use.

Roasted Beets

Serves four

Ingredients

  • Three medium red beets, scrubbed and rinsed
  • Three medium golden beets, scrubbed and rinsed
  • One tablespoon of extra virgin olive oil
  • One orange, juiced
  • A pinch of fresh thyme leaves, minced
  • One-half teaspoon of kosher salt
  • One-fourth teaspoon of freshly ground black pepper

Instructions

  1. Preheat oven to 425°F.
  2. Add the rinsed beets onto a baking sheet lined with parchment and roast until fork tender, about 45 minutes.
  3. Remove the beets from the oven and allow them to cool at room templerature until able to be handled.
  4. Use a pairing knife to remove the skin.
  5. Cut the beets into desired shapes and refrigerate until ready for use.

Before Serving

  1. Add the roasted beet wedges on a baking sheet lined with parchment and drizzle with oil and orange juice and season with salt and pepper. Bake in a 425°F oven until warmed through, about 10 minutes.
  2. Sprinkle with freshly minced thyme and serve.

Braised Cabbage with Honey

Serves four

Ingredients

  • Two tablespoons of vegetable oil
  • One-fourth of a head of green cabbage, shaved thinly
  • One white onion, halved and sliced very thinly
  • One-fourth cup of apple cider vinegar
  • One-fourth teaspoon of dill seeds
  • One-fourth cup of honey
  • One-half teaspoon of salt
  • One-fourth teaspoon of freshly ground black pepper

Instructions

  1. In a heavy bottom sauce pot large enough to hold the cabbage and onions in a layer 2” deep, place over high heat and add the vegetable oil and heat until shimmering.
  2. Into the shimmering oil, add the shaved cabbage and onions, season with salt and sauté until wilted and starting to color, about ten minutes.
  3. Add the dill seeds and heat until fragrant.
  4. Deglaze the pan with the cider vinegar, being careful to scrap up any brown bits stuck to the bottom of the pan using a wooden spoon.
  5. Add the honey and black pepper, stir to combine.
  6. Cover with a piece of parchment and a tight fighting lid.
  7. Reduce stove heat to low (or place into a 300°F oven) and simmer until all of the flavors are homogenous and the cabbage is very tender, about 45 minutes.
  8. Taste and adjust seasoning. You may want another splash of cider vinegar to brighten it up a bit.
  9. Hold warm until ready to serve or chill completely and reheat in the microwave for service.

Buttermilk and Peppercorn Foam

Makes one-half cup

Ingredients

  • One-half cup of cultured buttermilk
  • One-fourth teaspoon of dried mustard powder
  • One-half teaspoon of freshly ground black pepper
  • A pinch of kosher salt

Instructions

  1. In a small pot over medium heat, add all ingredients, swirl to combine and heat until simmering.
  2. Into the simmering buttermilk, use an immersion blender to whip the mixture until it froths. Skim off the foamy froth and drizzle it over the roasted beets.

Apple Cider Granita

Serves four

Ingredients

  • Two cups of fresh apple cider
  • Two tablespoons of apple brandy
  • Two tablespoons of granulated sugar
  • One tablespoon of lemon juice

Instructions

  1. Place a small metal baking dish (like one used for brownies) into the freezer to pre-chill.
  2. In a small pot, add half of the apple cider and all of the sugar and heat over a medium flame, stirring, until the sugar dissolves.
  3. Into the pre-chilled pan, add the cider with the dissolved sugar, remaining fresh cider, apple brandy and lemon juice. Stir to combine.
  4. Place the pan into the freezer and stir every 20 minutes to keep the ice crystals small. Continue until the granite is firm but not solid, about three hours.
  5. Using a large table spoon, scrape a portion into an egg shape and serve with roasted cherries and aquafaba.

Chickpea Aquafaba

Makes three cups

Ingredients 

  • One 15-ounce can’s worth of chickpea liquid
  • One pinch of salt
  • One-fourth teaspoon cream of tartar
  • Four ounces of sugar, granulated
  • One-half teaspoon of vanilla extract

Instructions

  1. Through a fine mesh strainer, pass the chickpea liquid (aquafaba) into a Kitchenaid mixing bowl.
  2. Add the salt and cream of tartar into the aquafaba. On medium speed, begin whipping, gradually increasing to high speed, until liquid forms medium peaks.
  3. While whipping, gradually add sugar into the mixing bowl and continue whipping until desired thickness.
  4. Fold vanilla extract into the whipped aquafaba until combined with no streaks remaining. Use and serve as desired.

Roasted Cherries

Makes one cup

Ingredients

  • One cup of fresh cherries, pitted

Instructions

  1. Preheat oven to 400°F.
  2. On a baking sheet lined with parchment, spread pitted cherries out so they don’t touch each other.
  3. Roast in the preheated oven until the cherries are soft and fragrant, about 12 minutes.
  4. Cool at room temperature for at least one hour before using.