Here we are again with a new menu for Bistro Verde at Lincoln Land Community College! I always have great students and am fortunate, once again, to have a fun and talented group. Several of my classes in the culinary program at Lincoln Land Community College are preparing meals for Bistro Verde, the college’s public restaurant.

We are open Tuesday through Thursday, from 11 a.m. to 1 p.m. This first version of the restaurant is available as packaged takeout, although guests are welcome to enjoy their lunches in the dining room. We opened for this semester on Sept. 8 and will continue this menu until Oct. 8. After that, we will complete finals for this class, and we will quickly switch gears to offer a plated version of the restaurant with a new menu that opens Oct. 28. But let’s talk about the first menu! 

Starting with handhelds, we always have a vegetarian option and try to create something that everyone can get excited about. Butter chicken is one of my favorite dishes from India. We made the sauce, but instead of chicken, we lightly breaded and quickly fried cauliflower and tossed it in the butter sauce. It goes in a spinach tortilla with basmati rice, beans, mozzarella and cilantro. 

The sausage-and-peppers hoagie is next. It is mostly simple in its methods. We gently poach the sausages to keep them juicy. The fun part about this sandwich is that we take the cheese sauce and put it into a nitrous oxide dispenser that makes it extremely light and creamy. 

With our menus, we alternate grilled cheese offerings between sweet to savory. This time we are having a little fun with making a French toast inspired sandwich using strawberry jam, a basil cream cheese spread, mozzarella and a drizzle of pomegranate molasses. The combination of strawberries, basil and balsamic vinegar is traditional in Italian cuisine, but we used pomegranate molasses as a fun alternative that tastes very similar and exposes the students to optional ingredients. 

From Japan, we are making a crispy chicken katsu sandwich with creamy soy and sesame slaw and traditional rich katsu sauce. From Mexico, we are making carne asada tacos packed with flavor and technique. We also always offer some type of sushi and, this semester, are serving a crispy shrimp-and-avocado roll. 

As always, we offer our version of parlor-style chili with all the toppings. Back to Mexico, we are making a version of fideo soup. It has chicken and tomato broth with toasted pasta, poached chicken, onion, carrot and zucchini. It gets topped with sour cream and cilantro. It’s one of my favorite soups. From France, we are making a spinach soup with a beautiful, bright-green color topped with bacon, fried shallots and parmesan. 

Our salad began as a fun twist on strawberry shortcake. I really wanted to make grilled cheese with strawberries, so for the salad, I substituted raspberries and then thought mandarin oranges would work nicely, too. We made a homemade raspberry vinegar that is used to make a creamy dressing designed to imitate whipped cream. Tiny drop biscuits serve as the shortcake and play the role of the “croutons” on the salad. 

The pasta started as a fun conversation. I wanted to make something with a bit of extra technique but had the approachability of comfort food. We decided to make a cheeseburger pasta. Cheddar-stuffed meatballs proved to be a fun experiment in science and technique. I wanted the filling to have a creamy lava effect when the meatballs were cut open. The sauce is an herbed vodka sauce meant to imitate the burger sauce. Tomatoes contain alcohol-soluble flavors that make them taste just a bit more delicious, and the vodka is neutral and quickly evaporates, leaving behind the extra layer of complexity. Grape tomatoes, spinach, and brioche breadcrumbs finish the dish as the tomato, lettuce, and bun. 

We always offer a regional themed platter, and this time we are making an American cookout dish featuring slow-cooked brisket and ribs with a dry rub. The traditional sides with this dish are baked beans, macaroni and cheese, potato salad and a slice of fresh watermelon. 

Each week, students create a special to showcase their individual creativity. In addition, our pastry students make macarons, cakes, cookies, hand pies and chocolate mousse. We hope to see you at Bistro Verde, where our students have the opportunity to share their talents and practice their craft. 

Cheddar stuffed meatballs 

Ingredients 

• 1/2 pound sharp cheddar, shredded by hand 
• 1/2 can evaporated milk 
• 2 slices American cheese 
• 1 pound ground beef 
• 2 eggs 
• 1 cup panko 
• 1/2 cup grated parmesan 
• 1 teaspoon salt 
• 1/2 teaspoon ground pepper 
• 1 1/2 teaspoon Italian seasoning 
• 1 teaspoon garlic powder 
• 1 teaspoon onion powder 
• 2 teaspoon chopped parsley 
• Milk, as needed for moisture content 

Directions 

1. Combine cheddar, evaporated milk and American cheese in a bowl. 
2. Set bowl onto a pot of simmering water, and whisk until melted and smooth. 
3. Remove from the heat, cover and place in the fridge and cool until firm. 
4. Once firm, using a 1/2-ounce scoop or tablespoon, portion the cheese filling into small balls. 
5. Cover, and place it in the freezer to firm, which makes stuffing the meatballs later easier. 
6. Combine the rest of the ingredients into a large bowl, and mix thoroughly. 
7. Add just enough milk to soften the mixture but still maintain a ball shape. 
8. Portion the meatballs. We used a yellow-handled scoop, which is just under 2 ounces. 
9. Place a meatball in one hand, and use the opposite thumb to press a small indent in the middle. 
10. Press a cheese filling ball into the indent of the meatball, and carefully shape the meatball mixture around the cheese to completely enclose. 
11. Once stuffed, chill completely covered in the fridge. 
12. Bake at 250 degrees until the meat is cooked. Some of the cheese will start to leak out. You may need to cut one open to make sure the meat is completely cooked. 
13. Return to the fridge to quickly cool to minimize cheese loss. 
14. To serve, quickly fry at 350 degrees to crisp the exterior and warm the middle. 
15. Toss in your favorite sauce and pasta. Maybe even put it on a hoagie or pizza, who knows! Enjoy!

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.