Food
- River Room Café
- Lunch With the Chefs
- EMRB Café
- Court Café
- Filling Station
- Pat's Diner
- Food for Thought
- Union Express
- Curtain Call Café
- Campus Market
Join us again for the next Lunch with the Chefs, taking place at the IMU on Thursday November 19th!
Location: Second Floor Ballroom, IMU
Time: 11:15 am - 12:45 pm
Price: $8.00, ($7.00 for students)
"French Bistro" November 19th; Menu
Soup:
Cream of Potato-Leek
Salad:
Duck Confit over Frisee and Spring Greens with Champagne Cherry Vinaigrette
Entree:
Carved Mustard Encrusted Bone in Pork Loin with Natural jus Fall Medley of Potato Gratin
Bread:
French Baguette
Dessert:
Apple Clafouti
Themes for Academic Year 2009/10:
"Un Giorno in Italia" September 24th, 2009 (A Day in Italy)
"Taste of Thai" October 22nd, 2009
"French Bistro" November 19th, 2009
"Stockholm in Winter" February 18th, 2010
"Mumbai to New Delhi" March 11th, 2010
"Running of the Chefs" April 15th, 2010 (Spanish Theme)
Any questions can be directed to bonnie-woodruff@uiowa.edu or (319)-335-3138.
LWTC Recipes:
Thai Style Banana Cake
Cake
1/3 C Coconut Oil
1 Egg
2/3 C Sugar
1 t Vanilla
1 C lite Coconut Milk
1 Medium Banana
1.5 C Rice Flour
1.5 t Baking Powder
Pinch of Salt
Sauce
1 Medium Banana
1/2 C Brown Sugar
2/3 C Boiling Water
Directions
Preheat oven to 350 degrees, grease a deep sided cake pan. In a food processor combine all cake ingredients and process to form a batter making sure the banana is completely broken down, then pour into cake pan.
Make sauce in same manner, when sauce appears runny remove and drizzle over cake batter.
Bake in oven uncovered for 1 hour or top is golden brown and sides are separating from pan.
Serves 6
Crab Spring Rolls w/ Santa Fe Chili Sauce
Crab Cakes
2 T Unsalted Butter
1.5 t Chopped Garlic
1 C Finely Diced Onions
1 C Finely Diced Mushrooms
1 C Finely Diced Carrots
2 T Finely Chopped Cilantro
6 oz Snow, King or Blue Crab Meat
1 T Thai Fish Sauce
1 T Tommy Tang's Thai Sauce
1 t White Pepper
3 T Cold Water
1 T Cornstarch
8 Spring or Egg Roll Skins
3 C Vegetable Oil for Frying
Directions
Melt butter in skillet over medium heat, add garlic and saute until lightly colored, increase heat to high, add onions, carrots, mushrooms and cilantro stirring for 2 minutes. Add crab, fish sauce, Thai seasoning and pepper stirring for 2 more minutes then remove from heat and cool.
Combine water and corn starch in small saucepan over low heat and cook stirring constantly until thick and clear, 1-2 minutes, and then set aside.
Place 1/4 of stuffing mix in a strip along 1 side of a skin, leaving margins at the ends. Fold up edge just enough to cover stuffing. Spread top of skin with cornstarch glue, then continue to completely enclose filling, press to seal.
Makes 8
Chili Yogurt Sauce
1/2 C Plain Low Fat Yogurt
3 T Finely Chopped Cilantro
1 T Granulated Garlic
1.5 t Santa Fe Chili Powder