Thank you the nearly 50 households that joined for Cooking Together for a Cause, our first virtual cook-along fundraiser to raise dollars for RU students. A big round of applause for Robert Morris Experiential College chefs Rachel Murphy and Brad Hindsley for hosting a delicious meal and donating their time and talent to this worthy cause. Together, we raised $700 to support student success! THANK YOU very much for your generosity and participation in this event. Bon appétit!

Robert Morris Experiential College at Roosevelt University culinary masters, Rachel Murphy, assistant teaching professor and Brad Hindley, executive chef and assistant professor.

The chefs lead participants through a delicious shrimp and pasta dish followed by an apple pie cookie.

View recording here

Originally aired: Wednesday, July 22 | 5:30 – 7 PM 

Recipes

Wine pairing: Sauvignon Blanc

Brand of your choice

 

 Apple Pie Stuffed Snickerdoodles

350°F • Yield: 12 cookies

Apple Pie Filling:

Apple, peeled and diced    1

Brown Sugar, packed        1 TBL + 1 tsp

All-Purpose Flour               ¾ tsp

Cinnamon                            ½ tsp

Butter                                    ½ TBL

1. Over medium heat, sauté all the filling ingredients until the syrup becomes thick and apples soften (about 3 minutes).
2. Set aside to cool to room temperature.

Snickerdoodle Cookie:

Butter, room temperature   ¼ C

Shortening                              ¼ C

Granulated Sugar                  ½ C

Brown Sugar, packed            ¼ C

Eggs, large                                1

Vanilla Extract                        ½ tsp

All-Purpose Flour                 1 C + 6 TBL

Baking Powder                       ¾ tsp

Salt                                         Pinch

Cinnamon Sugar Coating:

Cinnamon                         ¾ tsp

Sugar                               ¼ C

1. Cream the butter and both sugars until combined. Scrape down the sides of the bowl.
2. Add the vanilla and eggs and blend until incorporated.
3. Add in the flour, baking powder, and salt ensuring that you scrape down the sides and bottom of the bowl to incorporate all ingredients.
4. Take 1 tablespoon of the dough and create a well in the center. In the well, add about a teaspoon (fill the well three-quarters full) of apples. Pinch the excess cookie dough to cover the apples.
5. Roll in the cinnamon sugar and space each of the cookies about 2” apart on a sheet pan.
6. Bake for about 10 minutes at 350°F or until the edges are set and the center is slightly soft.
7. Let cool on the pan so that the apple filling can set before removing from the pan.

 

Pasta with Shrimp, Tomatoes, and Corn

Serves 2

10 large Shrimp (size 10-12), peeled and deveined

As needed Olive Oil

2 ears Corn, kernels removed

1 cup Cherry Tomatoes, halved

1 cup Heavy Cream

½ cup Feta Cheese

To Taste Salt and Pepper

2 tablespoons Chives, chopped (plus more for garnish)

8 ounces Pasta, cooked to al dente

1. Heat a sauté pan over high heat. Add enough olive oil to coat the bottom of the pan. Add the shrimp and cook for 1 minute, stirring constantly. Add the corn and tomatoes and cook/stir for 1-2 minutes. Stir in the heavy cream and simmer until slightly reduced. Add in the feta and season with salt and pepper.
2. Cook until the shrimp are fully cooked, about 2-3 minutes more. Stir in the chives. Add the pasta and toss to coat.
3. To plate, divide the pasta and sauce between two dishes, be sure to divide shrimp evenly. Garnish with chopped chives.