2018 Division of Business,Hospitality and Technical Education Culinary Arts Cooking Demonstration with Senior Lecturer, Chef Teneika Eve
KALE, KIELBASA AND WHITE BEAN SOUP INGREDIENTS 1 bunch of kale (can use other greens) Remove stems and cut into pieces 1 TBS of vegetable oil 1 whole link of turkey Kielbasa (sliced in rounds or halves) 2 TBS of finely diced onion 2 TBS of finely diced shallot ½ or whole Knorr chicken bouillon cube 2 cans of white beans (navy or cannellini rinsed and strained) ½ tsp of garlic powder, onion powder and black pepper (for additional heat, add red pepper flakes) 4 cups of low sodium chicken broth
METHOD 1. Rinse off kale and let drain in strainer for 10 minutes. 2. Meanwhile, cut kielbasa into ¼ inch slices or halves. 3. Heat vegetable oil in medium size pot on medium flame, add kielbasa and cook till brown. 4. When you turn kielbasa to brown other side, add shallots and onion, cook for 3 more minutes 5. Add chicken stock, bouillon cube, onion and garlic powder, kale, and beans. Simmer for 25-30 minutes or until kale is tender. Add additional stock if needed at the end of the simmering process. 6. Enjoy with an optional sprinkle of fresh parmesan shavings. NOTE: You can add other vegetables like (carrots, mushrooms and potatoes) to soup. Sautee with shallots and kielbasa or add with the addition of stock. Also, Kielbasa is very tasty, so only add salt and pepper at the end of simmering if needed. Recipe compliments of Chef Teneika Eve
SPINACH AND ARTICHOKE DIP INGREDIENTS 1 small box of frozen spinach 1 can of artichoke hearts ¼ cup diced white onion 1 small diced shallot 1 tsp garlic powder & onion powder 1 block of 8 oz. cream cheese ½ cup mayonnaise 1 package of shredded mozzarella 1 cup of gruyere cheese ½ cup fresh parmesan flakes (Lindo s) Pinch of salt is optional because the cheeses have a salt content ½ tsp black pepper
METHOD 1. Defrost and squeeze liquid from spinach 2. Coarsely chop artichokes to bite size pieces 3. Dice shallots & onions 4. Combine all ingredients into a bowl and mix 5. Transfer to oven safe dish, and bake for 25 minutes or until cheese is bubbly and brown. Serve with your choice of chip. NOTE: For an additional crunch, sprinkle panko bread crumbs on top before baking. Recipe compliments of Chef Teneika Eve
VEGETABLE/BEEF PATTIES INGREDIENTS Pie Dough 1 1/3 cup of all-purpose flour/cornstarch 3 TBS of Sugar ½ cup Crisco 3-6 TBS of ice cold water Filling 1 TBS of vegetable oil 1 onion small dice 3 medium potatoes small dice and par boiled 1 large carrot, small dice ½ cup frozen green peas 1 tsp curry powder ½ tsp garlic powder, onion powder and chili powder 1 tsp of flour or cornstarch mixed with ½ cup of water ½ or whole Knorr veg, or beef bouillon cube 2 TBS of mango chutney for vegetable version only
METHOD For the dough, combine flour and sugar then, using finger tips, rub in Crisco until pea size pieces form. Next, pour in 4 TBS water and using a butter knife, gently stir together until a rough ball forms.if needed add in remaining 2 TBS of water. Use hands to complete dough formation. Wrap dough in plastic wrap and place in fridge for 15 minutes. For the filling, use medium to large pan and pour in oil. Place over medium low heat and add in onions and carrots. Sweat onions till translucent and carrots to just tender, meanwhile, par boil potatoes in lightly salted water and strain. Lower the heat of carrots and onions, and add in green peas and strained potatoes. Add curry, garlic, onion, and chili powder. Gently stir for 1 minute and add in flour/cornstarch, and water mixture and bouillon cube. Raise the heat back to medium and stir until mixture thickens. Chill, then mix in chutney for vegetable version. Roll out dough to 1/8 inch thick and cut small, medium or large circles. Place corresponding spoonful on to half of the dough circle. Fold remaining dough over and crimp edges with a fork. Place patties on parchment lined cookie sheet, and bake at 400 for 30 minutes or until golden brown. For beef patties brown beef with vegetable, strain off fat before you add in potatoes. Recipe compliments of Chef Teneika Eve
APPLE PIE FRENCH TOAST CASSEROLE INGREDIENTS Apple Pie Base 1 can of white house apples in water ½ cup of sugar 1 tsp of cinnamon 1 TBS of flour or cornstarch ½ tsp salt ½ stick of butter cubed Custard Topping ¾ loaf of bread cut into 2 inch cubes (egg, or white bread will do) 6 eggs 2 cups of milk 1 tsp vanilla extract 1 ½ tsp cinnamon, or to taste ¼ cup of sugar Sugar is optional because French toast is served with syrup Pinch of salt
METHOD 1. Combine and gently mix all the ingredients for the apple pie base in one bowl besides cubed butter. 2. Spread on the bottom of 9 by 13 baking dish. Space between apples is okay. Now place cubes of butter on top of apple pie base. 3. In a large bowl, combine eggs, milk, vanilla, cinnamon, salt and optional sugar. Mix until eggs are blended. 4. Place bread into custard and gently fold together. 5. Pour over apple base, and let sit for 30 minutes. 6. Bake at 350 for 30 minutes or until golden brown. Recipe compliments of Chef Teneika Eve
BERMUDA COLLEGE CULINARY ARTS PROGRAMMES Associate of Applied Science (Culinary Arts) This two-year programme is designed to prepare students to meet the needs of the food service industry. Course offerings emphasise practical application, a strong theoretical knowledge base and provides the critical competencies to successfully meet industry demands. The programme is accredited by the American Culinary Federation (ACF) and includes core courses, electives and general education requirements. Students complete a 12-week internship at a local hotel or restaurant where they will rotate through different sections of a kitchen. Associate of Applied Science (Hospitality Management) Tourism remains a cornerstone of Bermuda s economy and this two-year programme is designed to prepare students to enter the hospitality industry on a management-training track either locally or overseas. It includes both theoretical and practical components. Courses about front-line hospitality processes are combined with those on facilities management and business practices. A core part of the programme is the work experience that students acquire during the training component in hospitality organisations either in Bermuda or overseas. Diploma in Culinary Arts This programme provides students with basic education and training in culinary arts, and is designed for those students who want to enter the workforce directly after graduation. The programme is accredited by the American Culinary Federation (ACF). Course offerings emphasise practical applications and follow the ACF curriculum. Students complete a 12-week internship at a local hotel or restaurant where they will rotate through different sections of a kitchen. Diploma in Food & Beverage Management This programme is designed for persons currently working in the hospitality industry and who have joined the industry without any formal education in the area. This programme will allow them to formalise their experience.
The Prospect Room Lunchtime Dining at its Best! FOUR-COURSE MEAL Includes one complimentary beverage ONLY $30 prepared by Bermuda College Culinary Arts Students FRIDAYS February 23 March 9, 16, 23 April 6, 13, 20 For reservations, contact Tiara Symonds 236-9000 x4461 Seating available between 12:00 12:30 p.m. RESERVE YOUR SPACE TODAY! PLEASE NOTE: Reservation changes or cancellations are kindly requested to be made at least 24 hours in advance. Credit Cards, Cash and Cheques will be accepted.
Thank you for coming! ~from~ Division of Business, Hospitality and Technical Education FOR MORE INFORMATION ON CULINARY PROGRAMMES CONTACT: Recruitment Officer: Thaao Dill T: 239-4099 E: tdill@college.bm