Another kitchen for Today's Farmer

Today’s Farmer recipe pages have a strong tradition of community participation. From the recipes submitted by our readers to the recipe testers of The Missouri Association for Family and Community Education, each collection of recipes is truly a team effort. Now we add another member to the team with students and faculty from the Career Center in Columbia Mo., a teaching center serving secondary education students from nearby districts. Students from the Career Center’s culinary arts program will prepare dishes for Today’s Farmer photo shoots.

MFA Incorporated is a Partner in Education with the Career Center, and when we can find projects that are mutually beneficial, our goal is to collaborate to advance each other’s cause. When we heard about the culinary arts program at the Career Center, we knew the recipe pages would be a natural fit. By helping with our photo shoots, students will get practical experience in planning, learn food presentation skills and get a chance to see some of the tricks of the trade in food photography.

The center’s culinary arts program started about 10 years ago with 16 students. Its popularity with students caused quick growth with nearly 60 students in year two. By 2003, the program drew 420 students and employed three teachers. In the past couple of years, enrollment has been trimmed to concentrate on more intense and advanced class offerings.

Students work in modern and well-equipped commercial kitchens and are taught both the science and art of food.

“We try to keep the atmosphere like a commercial kitchen,” said Carri Risner, one of the three culinary arts instructors at the program. “We may be more formal, but we’re trying to provide career expectations,” said Risner. “We want to make it as close to a work experience as possible. What we teach isn’t Home Ec, it’s what students need to know to survive in a work environment.”

To inaugurate our new working relationship, we asked the students from the Career Center’s Baking and Pastry Arts class to provide their favorite recipe. When the photo shoot was over, we got to sample a volcano. We give it a seismic-level recommendation.

Chocolate Volcano Cake

2 tbls. unsalted butter

1⁄4 lb. semisweet chocolate

1⁄4 cup granulated sugar

1-1⁄2 tsp. cornstarch

2 eggs

1 tsp. peppermint extract

Ingredients for the soufflé pan

1 tbls. unsalted butter, softened

Parchment circles

2 tbls. sugar

Preheat oven to 350 degrees. Melt butter and chocolate in a double boiler over medium heat; stir constantly. When completely melted, remove from heat. Mix in sugar and cornstarch. Whisk in eggs and peppermint extract until smooth.

Butter a two-cup soufflé pan. Line the bottom with buttered parchment circle. Coat pan with sugar and shake out excess. Add batter to pan; bake 25 to 30 minutes. Turn cake out onto plate and serve immediately with vanilla or coffee ice cream. A side of berries is optional. Serves two.