OVERLAND PARK, Kan. -- FOX 4's Karli Ritter spent her Monday morning at the KC Culinary Center in Overland Park, with Chef Matt Chatfield.
If you didn't know this about her, we'll tell you-- Karli is a good cook! (Karli, the newsroom requests you please make your peanut butter pie again!)
Karli tested her saute skills... and is determined to get more practice. A few of the recipes she mentioned are below, as well as culinary class times.
Recipe: Fresh Autumn Vegetable Sauté
½ cup zucchini squash
½ cup yellow squash
¼ cup carrots
½ cup butternut squash
1 red bell pepper
¼ cup olive oil
¼ cup shallot, minced
Kosher salt and coarse pepper to taste
½ cup white wine
Dice zucchini, yellow squash, butternut squash, carrots, and red peppers. In a mixing bowl, toss with a little olive oil, salt, pepper, and chopped shallots. Preheat a large sauté pan over high heat with no oil in pan for several minutes to get it really hot, add a little oil just before adding the vegetables. Cook, stirring occasionally for about 4-5 minutes, Deglaze the pan with white wine and season with salt and pepper.
Recipe: Mango Shrimp
4 teaspoons mango chutney
2 teaspoons cilantro, finely chopped
2 teaspoons fresh basil, finely chopped
¼ cup plain low-fat yogurt
1/2 pound large shrimp,
shelled and deveined
1 teaspoon extra-virgin olive oil
1 teaspoon Madras curry powder
Heaping teaspoon kosher salt
Generous pinch freshly ground pepper
Lime wedges, for serving
4 wonton skins
Preheat sauté skillet on medium high heat 2 minutes. In a medium bowl, mix the mango chutney with the cilantro, basil and yogurt. Set aside.
In a large bowl, toss the shrimp with the olive oil, curry powder, salt and pepper. Add to the pan and cook 2 minutes until pink and curled. Add the cooked shrimp to the sauce bowl.
Toss the shrimp with the herbed yogurt-chutney. Transfer to plates and serve with lime wedges.
To make the wonton cups, lay 4 small oven proof ramekins on a baking sheet upside down. Thaw the wontons and brush each one with canola or olive oil on both sides. Lay the skins over the ramekins. Bake at 500 degrees for 8-10 minutes or until golden brown.Transfer to plates and serve with lime wedges in wonton cups.
Recipe: Beef Marengo
2-3 tbsp pure olive or grapeseed oil
6 ounces lean beef, 1-inch dice
(tenderloin, sirloin, or strip steak)
½ cup artichoke hearts
2 shallots, large dice
1 teaspoon garlic, chopped
½ cup red wine (Pinot Noir or Cabernet)
2 Roma tomato chopped
1 cups Brown Sauce (Sauce Español)
2 tablespoons parsley, chopped
Salt and pepper to taste
Preheat a skillet over medium-high heat and add oil.
Sauté the beef tips for 1 minute, Seasoning with salt and pepper while cooking.
Add the shallots and garlic. Cook 1 minute and add the red wine to deglaze pan.
Reduce for 1 minute, and add brown sauce, tomato concassé and parsley.
Simmer for 2 minutes, and adjust seasonings.
Serve over pasta, couscous or potatoes.
CULINARY METHODS 1
SAUTE WORKSHOP 1
SAUTE WORKSHOP 2
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