From Our Kitchen To Yours This Valentine’s Day

Monday, February 14, 2011

Maybe you’re cooking dinner for a special someone this Valentine’s Day, or maybe you’re celebrating with some close friends. Whatever your situation, we’ve got a tasty meal idea for you from Salvation Army Chef Josh Arnold who runs our Culinary Training Program in Louisville, KY.

He’s shared a Shrimp Fettucini Alfredo and Chocolate Covered Strawberries recipes that will help you keep things simple but sweet this Feb. 14th.

Once you’re done creating your own culinary masterpieces, read here how Chef Josh is using his kitchen to help the homeless and low-income individuals turn their lives around.

Bon appétit!

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SHRIMP FETTUCINI ALFREDO

Ingredients

  • 1 pound fettuccini pasta
  • 1 tablespoon butter
  • 1 pound cooked shrimp – peeled and deveined
  • 4 cloves garlic, minced
  • 1 cup half-and-half
  • 6 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • salt to taste



Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. In a large skillet, sauté shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.

3. When sauce has thickened, combine with cooked pasta noodles; serve hot.

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CHOCOLATE COVERED STRAWBERRIES

Ingredients

  • 1 12oz. package semi-sweet chocolate chips
  • 1 12 oz. package white chocolate chips
  • ½ cup half and half
  • 1 teaspoon vanilla extract, brandy, coffee or your favorite liqueur
  • Approx. 50 strawberries
  • *Chopped Nuts optional*



Directions

1. Rinse strawberries and dry completely

2. Melt chocolate in microwave or double boiler, stirring occasionally, until smooth. Mix in half and half and vanilla. Remove from heat.

3. Push a toothpick into the stem end of the strawberries. Dip strawberries into the melted chocolate. Turn strawberry upside down and push the toothpick into a styrofoam block, or set on very lightly oiled piece of parchment paper on a cookie sheet, so the chocolate will dry evenly. Allow to set.

4. Melt white chocolate and drizzle over the dipped strawberries.

*Optional – Roll freshly dipped strawberry (while chocolate is still melted) in your favorite chopped nuts.*

5. Allow to set until ready to serve.

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Chefs for Hope

Tuesday, February 8, 2011

A few months ago, they were homeless or barely getting by. Many of them had no background in cooking. But just last weekend they were working alongside several of Louisville’s top chefs, preparing and serving $250-a-plate dinners to a crowd of 100 diners at the ‘Chefs for Hope’ benefit.

They are the newest students of The Salvation Army Louisville’s Culinary Training Program, which provides homeless and low-income individuals with the skills they need to earn jobs in the food service industry. And while they may still be searching for permanent housing or a steady job, they’re now getting the experience and support they need to make it happen.

The ‘Chefs for Hope’ benefit is just one part of the students’ months-long intensive training, but it provides a unique and encouraging opportunity for them to work alongside local culinary stars. Louisville’s Courier-Journal ran a great article about the event, the proceeds from which will support the Culinary Training Program.

After reading about the six course meal and appetizers, no doubt you and I both wish we could have been at that dinner, but don’t worry! Next week, just in time for Valentine’s Day, we’re going to feature some special recipes from the Culinary Training Program’s head chef Josh Arnold.

Be sure to check our blog Monday for some edible inspirations from The Salvation Army’s kitchen.

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