Campus Dining's virtual teaching kitchen What’s Cookin’, Mustangs?
is a chance for everyone to take a virtual cooking class with Cal Poly's talented chefs! Each month we’ll post a video of one of our executive chef’s giving step-by-step instructions on how to make a new dish, mixed in with a few expert tips and tricks.
Welcome to today’s episode of What’s Cookin’, Mustangs? In a season of warm weather and sunshine, what sounds better than a sweet and refreshing lemon treat? Today, we’re going to show you how we make a delicious lemon berry tart.
Prep time = 1 hour Cook time = 35 minutes
Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir occasionally for 3 minutes, mashing the blueberries as best you can against the bottom and sides of the pan to help break them up. Stir in the cornstarch mixture. Cook for 2 more minutes as the sauce thickens, stirring and mashing the blueberries to break them up as desired. Remove sauce from heat and set aside at room temperature. Preheat oven to 350°F (177°C).
Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be a little greasy and very thick. Using a rubber spatula or your hands, press dough firmly into a 9-inch tart pan (no need to grease it), making sure the layer of crust is even on the bottom and all around the sides.
Bake for 15 minutes or until the edges are very lightly browned. Remove from the oven. Using a fork, poke a few holes all over the top of the warm crust (not all the way through the crust). This helps the filling stick.
Whisk all of the filling ingredients together until combined. Pour into warm crust. Stir up the berry sauce because it has likely thickened. It can still be warm when you use it in this step. If it’s too thick, warm it in the microwave for 5-10 seconds. Drop spoonfuls of berry sauce all over the top, using about half of the sauce. Reserve the rest of the sauce for serving. Using a toothpick or knife, gently swirl the sauce and filling together. Bake for 17-19 minutes, just until the center of the tart no longer jiggles when you give the pan a light tap. It will still be a little sticky on top. Remove tart from the oven and place on a cooling rack. Cool completely at room temperature, then chill in the refrigerator uncovered for at least 2 hours and up to 1 day. If chilling for longer than 2 hours, cover it. After chilling, remove the sides of the tart pan if your pan has removable sides.
Slice and serve with optional garnishes including any leftover blueberry sauce.
Today, we're showing you how to make fresh summer rolls using leftovers to reduce food waste. This easy-to-make recipe is a great eco-friendly meal that will give you the energy and nutrients you need to get you through a long day.
Thank you for tuning in to the April 2022 episode of What’s Cookin’, Mustangs. We hope you enjoyed this recipe and give it a try with leftovers you have on hand for a tasty way to reduce your food waste.
Packed with vitamins and whole grains, the new grapefruit avocado toast from Health Shack is the perfect pick-me-up that promotes immunity, reduces inflammation, and leaves you feeling full and satisfied.
In a medium bowl, combine grapefruit, avocado, black beans, corn, red onion, jalapeño, cilantro, honey, and salt to make the salsa. Layer sliced avocado on the bread and top with salsa.
Thank you for tuning in to the March 2022 episode of What’s Cookin’ Mustangs. We hope you enjoyed this recipe and stop by Health Shack or make it yourself to boost your immunity with the citrus Superfood.
Today we are going to show you how we make the Spicy Mexican Oaxacan Bowl; a new dish found at Balance Café in Vista Grande. This plant based bowl is packed with flavor and nutrient dense ingredients. The sweet potato, black beans, brown rice, and avocado blend together with an array of spices to form a satiating and heart healthy meal.
The whole grain brown rice found in the Oaxacan bowl is a good source of dietary fiber, which helps improve blood cholesterol levels and lowers the risk of heart disease.
The black beans in the bowl are a low fat protein source that also reduce the risk for cardiovascular disease and high blood pressure.
Avocado is a heart healthy fruit, high in monounsaturated fatty acids, that helps lower cardiovascular inflammation.
Whole grains, legumes, and avocado are heart friendly ingredients, which is the focus of our FYUL program this month.
In addition, the combination of the rice and beans makes what we call a “complete protein.” Each ingredient on their own lacks certain essential amino acids, but when they come together, they complement one another, providing a complete protein meal!
Thanks so much for tuning in to this episode of “What’s Cookin’ Mustangs.” We hope you try this recipe and fuel up on some heart healthy ingredients. See you next month!
For the last What’s Cookin’ Mustangs? of the academic year we’re mixing it up and learning how to put together the Power Breakfast Bowl from Brunch. Loaded with complex carbohydrates and protein, this nutrient-dense breakfast is great for aiding recovery from a hard workout or practice.
First, we’re going to need the ingredients.
Now simply follow along with Chef Darrell
We hope that you found this video helpful. Have a great break.
This week we’re making Avocado and Cream Cheese Pinwheels. These are simple to make, require minimal kitchen utensils, and are a super simple way to get a couple servings of veggies into your diet. And they store easily.
First head over to Village Market to pick up your ingredients.
Now follow along with Chef Jones
We hope that you found this video helpful. Please join us next month.
This month we went live with What’s Cookin’ Mustangs? for the first time. Chef Rensford walks everyone through the simple steps of putting together a delicious and healthful pecan, apple, orange and berry salad with farro and shaved fennel. The ingredients list may look daunting, but know that you don’t need a lot of any of it, so just pick up the smallest package they have. You don’t need a half gallon of orange juice, so just buy the small single serving container.
Let’s do this.
Now you can follow along with Chef Rensford.
We hope that you found this video helpful. Please join us next month.
Learning to make these No Bake Chia Seeds Energy Balls is super simple and is one dorm-friendly recipe that can help power you through a busy day on campus.
First, we need the ingredients. These are all available at Village Campus and markets while supplies last.
Now just follow along with Chef Dunham.
We hope that you found this video helpful. Please join us next month.
With a little planning and preparation, you can wake up to a delicious, heart-healthy breakfast of overnight oats. Today, Executive Chef Chris Dunham is giving step-by-step instructions that can easily be followed from your kitchen or your dorm.
First, we’re going to need the ingredients.
Now you can follow along with Chef Chris.
We hope that you found this video helpful. Please join us next month.
Today we’re learning how to put together a quick and healthful homemade Kale and Citrus salad that will help to fill your gullet and possibly impress a friend with your skills and healthiness.
First, we’re going to need the ingredients. These are all available in a prepared package at Village Market (while supplies last).
Now you can follow along with Chef Rensford.
We hope that you found this video helpful. Please join us next month.
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