IUP Chefs and Students at Indiana Cookin' 2016

Baking and Pastry students and faculty presented a culinary demonstration at the annual Indiana's Cookin' show.


The recipes the culinary team created are flavorful and can be made quickly and easily:

Maple Apple Sausage Breakfast Sandwich

1 pound Ground Chicken or Turkey

2 1/2 Tbsp Con Yeager Apple/Maple Sausage Seasoning Mix

1/4 Cup Dried Apples, small dice

4 Servings Toaster Waffle/English Muffin or other breakfast bread

Place ground meat, seasonings, and apples in a bowl and thoroughly combine. Make patties to desired portion size (3-4 oz and pressed thin for English muffin size). Cook patties in lightly oiled skillet over medium heat until completely cooked. While patties are cooking, toast your favorite breakfast bread. Assemble breakfast sandwich and serve. Note: The seasoning packet is enough to season 10 pounds of meat and includes the apples. Why not make the whole ten pound batch and freeze the extra patties for future use!

Black Nugget Burgers

3 pounds Ground Beef

2 1/2 Tbsp Con Yeager Black Nugget Patty Seasoning

2/3 Cup Cold Water

Lettuce, Tomato, Onion as needed

Burger Buns as needed

Condiments as needed

Bell Peppers, Sliced and sauteed as needed

Place ground meat, seasoning and water in bowl and thoroughly combine. Make patties to desired portion size (2 oz for sliders, 4-6 oz for lunch burgers, 8 oz for dinner burgers). Cook patties on grill until completely cooked. While patties are grilling, prepare toppings for burgers. Assemble sandwiches to your liking.

Roasted Cauliflower

1 head of cauliflower

1/4 cup olive oil

5 cloves garlic, chopped

1/4 cup pine nuts

Freshly squeezed juice from 1/2 lemon

1 tbsp fresh parsley, chopped

Salt and pepper to taste

Preheat oven to 450F. Cut cauliflower into bite siz pieces. Toss cauliflower, garlic, and olive oil and place on baking sheet with sides.Bake in oven until lightly browned, about 20 minutes.

Sprinkle the pine nuts over the cauliflower after 10 minutes of roasting Remove cauliflower from oven and toss with lemon juice, parsley and salt and pepper - and serve!

Cauliflower Risotto

medium head of cauliflower, chopped to create a rice-like texture

1 Tbsp olive oil

1 can white beans, rinsed and drained, divided in half

1/2 cup vegetable broth

1 large shallot, diced

3 cloves garlic, minced


2 cups fresh kale chopped

tsp. fresh thyme

1 tsp toasted pine nuts

1/4 cup grated Parmesan cheese

In a medium-sized pot, heat the olive oil over medium heat until warmed. Add the shallots and garlic, and saute for 2-3 minutes or until fragrant and translucent

Place half of the beans and vegetable broth into the pot and simmer for 5 minutes With an immersion blender, or regular blender, blend all of the contents together until creamy and smooth.
Return contents to the pot.

Add chopped cauliflower, remainder of the beans and any of the options if desired. Cover with a lid and allow to heat through for a good 5 minutes. Season to taste, and serve!


Dixie Chicken

5 pounds Chicken

2 1/2 Tbsp Con Yeager Dixie Garlic and Herb Marinade Seasoning

3/4 Cup Cold Water

Place seasoning and water in a large resealable plastic bag and thoroughly combine. Add Chicken and reseal bag. Thoroughly coat chicken and place in refrigerator overnight. Grill, saute, or bake (at 350 degrees) the chicken until thoroughly cooked. Freeze any unused raw chicken in the resealable plastic bag with marinade and just thaw when needed.

Dark Chocolate Rum Truffles

Ganache for truffles:

1/3 cup heavy cream

1 tablespoon corn syrup

7.5 ounces dark chocolate*

1 tablespoon unsalted butter at room temperatur

1 tablespoon dark rum (may be omitted or exchanged with another alcohol or liqueur of choice)

*In order for success this recipe requires good quality semi-sweet chocolate at approximately 50-60% coco solids such as Lindt, Ghirardelli, or Scharfenberger. Do not use chocolate chips, they are not suited for this recipe.

Grate the chocolate very fine. Place in a ceramic bowl in a warm dry place

Combine cream and corn syrup in a small sauce pot and bring to a boil. Immediately pour the boiling cream mixture over the grated chocolate and cover tightly with plastic wrap. Leave undisturbed for at least 5 minutes.

With a small spatula stir the cream and chocolate mixture starting in the center and stirring in tight concentric circles until the mixture is smooth and emulsified.

Add the room temperature butter and stir in the same way until all the butter is incorporated and there are no lumps of butter.

Add the rum and stir in the same way to incorporate.

Pour the mixture into a shallow pan such as a loaf pan and cover with plastic wrap, the wrap should come in contact with the chocolate ganache mixture Let the mixture sit undisturbed at room temperature until it reaches 74 degrees F.

Stir the mixture in the pan with a back and forth motion using a spatula until it begins to thicken, this may take a few minutes. Once thickened, use a small portion scoop and scoop balls of ganache onto a pan lined with parchment or plastic wrap. Allow the truffles to set for at least 5 minutes and gently roll in your hands to make a smooth ball.

Drop the truffles into a pan of sifted cocoa powder and shake gently. Brush off any excess cocoa powder and place in decorative paper cups if desired. Leave the truffles cool at room temperature. Do not refrigerate

The truffles should be eaten within five days, (though they rarely stick around that long!)