It was an interesting challenge: create a three course meal where every course features a vegetable.
Here are the recipes voted as BEST by Culinary 2 students, designed and presented by Culinary 2 students. We will post photos of the student’s classroom attempts once the project is completed.
The World’s Easiest Tomato Bisque Soup
Dressed up Campbells Tomato soup forms the basis of this classic restaurant hack. Impress your friends! Your family will be proud and your enemies will shudder with despair at your gastronomic tour de force!
Servings 4
Ingredients
- Clove garlic minced
- Drizzle of olive oil
- 10 oz condensed tomato soup
- 7 oz milk
- 28 oz diced tomatoes canned (with juice)
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper
- basil chiffonade for garnish
- Drizzle of heavy cream
- Salt and white pepper to taste
Instructions
- In a small sauce pan over moderate heat, soften garlic in olive oil.
- Add tomato soup, diced tomatoes, milk, and seasonings. Warm to a low simmer, stirring frequently.
- Taste and adjust seasonings. Add additional salt and pepper if necessary.
- Garnish with a swirl of heavy cream and basil chiffonade.
Notes
This soup is especially good with garlic-cheese bread. To make, melt a teaspoon or two of garlic compound butter in a saute pan, rub sliced bread in the melted butter to soak up all the goodness, then cook on low till the first side turns golden brown and delicious.
Repeat on the opposite side, then place the toasted bread on a half sheet pan lined with parchment paper, top with a white melting cheese (like mozzarella), and bake at 400*F until gooey and just beginning to brown around the edges.
Fettuccini Alfredo with Sizzling Vegetables
Ingredients
Sauteed Vegetables
- ½ lb fresh asparagus spears cut into 1 ½ -inch pieces
- 1 small red bell pepper cut into ½ -inch pieces
- 1 medium zucchini seeded and cut into ½ -inch pieces
- 1 medium yellow squash seeded and cut into ½ -inch pieces
- 1 shallot cut into small half circles
- 2-3 green onions cut int 1 ½ inch pieces
- 2 tablespoons olive oil or butter
- 2 cloves garlic finely chopped
- ½ teaspoon salt
Pasta
- 1 lb fettuccine
Alfredo Sauce
- ½ cup butter cut into pieces
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese more if desired
- ½ teaspoon salt
Instructions
- Saute vegetables in olive oil or butter till tender and just beginning to caramelize.
- Cook fettuccine in 1 gallon of well-salted water until al dente. Remove and add directly to alfredo sauce, reserving pasta water if necessary to thin.
- Heat butter and heavy cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer about 5 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese and salt. Taste and adjust seasoning.
- To serve, toss fettuccine with sauce, top with sauteed vegetables, and garnish with additional grated parmesan.
Carrot Cake Cheesecake
Ingredients
Cheesecake Mixture
- 16 oz cream cheese softened well (but not melted)
- 2/3 cup granulated sugar
- 1 1/2 tsp all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Carrot Cake
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup canola oil
- 1/4 cup unsweetened applesauce
- 2/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups finely grated carrots
Topping
- 2 oz cream cheese softened
- 1 Tbsp butter softened
- 1 cup powdered sugar
- 2 oz sour cream
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350℉. Lay parchment inside a 9 x 4 inch pie pan in such a way it overlaps and completely covers the bottom and sides of the pan, allowing some parchment to rise above the rim (to provide a "handle" for lifting the cheesecake out of the pan after baking). Brush parchment with melted butter.
For the cheesecake mixture:
- In the bowl of a stand mixer fitted with a paddle attachment, add sugar, flour, and softened cream cheese, then blend on low speed until smooth.
- Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with second egg. Blend in sour cream. Scrape bowl and mix again. Tap bowl of batter on the counter to release air bubbles. Set mixture aside.
For the Carrot Cake
- Sift flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In the bowl of a clean stand mixer, add canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract. Blend on low for a minute. Add in dry ingredients in three additions and mix until well blended. Fold in carrots until evenly distributed. Tap bowl against counter to release air bubbles..
To assemble cheesecake:
- Cut a circle of parchment that will completely cover the interior of the cake pan. Be sure to leave at least two of the sides "sticking up." This is how you will lift the finished cheesecake from the pan. Brush parchment with melted butter.
- Pour 1 1/2 cups carrot cake mixture into pan and spread into an even layer. Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don’t spread or swirl).
- Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture.
- Bake in preheated oven 65 – 75 minutes, until center portion only jiggles slightly.
- Fourty minutes into the bake time, tent cheesecake with aluminum foil to prevent excessive browning.
- Turn off oven and leave in cooling oven for 1 hour, then cover and chill in refrigerator overnight.
For the topping:
- Whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 – 5 minutes.
- Spread evenly over cheesecake. Garnish edges with chopped pecans, if desired.