Mike Gasaway, right, executive chef at Briar Cliff University, inspects the students’ turkey frittatas to see if the entrées need to go back in the oven. He taught them how to make the dish from Thanksgiving leftovers during a new event series for students focused on food and culture. Photo by Ally Karsyn, Sioux City Journal
SIOUX CITY, Iowa — Inviting students to experience culture through food, the executive chef at Briar Cliff University ladled pumpkin pie filling from an aluminum pan, carefully leaving behind the crisp, golden crust.
The blob of pie hit the bottom of a blender. Then in went a heaping scoop of melting vanilla ice cream and a dollop of whipped cream for good measure.
Turkey, Dressing and Cranberry Frittata
- 3 large eggs
- ¼ cup milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 ounces Mom’s leftover turkey
- ½ cup Mom’s leftover dressing (or Stovetop stuffing)
- 1 tablespoon leftover cranberry sauce
Pumpkin Pie Smoothies
- 1 slice Great Aunt Tilly’s pumpkin pie
- 1 scoop vanilla ice cream
- 1 dollop Cool Whip (or 7, we’re not judging)
In a cooking demonstration, Mike Gasaway repurposed the popular Thanksgiving dessert to make pumpkin pie smoothies, keeping in mind the time and budget constraints of broke college students living in the dorms.
“There’s better than Ramen,” he told 10 participants Tuesday night at the second-ever Cooking Cultural Cuisine with Chef Mike.
The new event series, sponsored by the multicultural department, gives undergrads the opportunity to make different ethnic dishes following step-by-step instructions.
The first cooking class featured calzones and tiramisu to celebrate National Italian American Heritage Month in October.
After learning how to make the meat-filled pastries, Desi Beckmann, a junior from Yankton, S.D., said she planned to repeat the recipe for her family. She returned for the Thanksgiving-themed meeting, eager to expand her palate and enjoy a single-serve dish of turkey frittata, along with pumpkin pie smoothies.
“The purpose was for them to solve another problem,” Gasaway said. “On the weekends, when food services is not always open at all times like it is during the week, they can be able to cook something for themselves.”
In anticipation of Thanksgiving leftovers, he created an easy frittata recipe that calls for turkey, stuffing and cranberry sauce.
To make the smoothies, event coordinator Justin Rhodes purchased two Sara Lee Oven Fresh pumpkin pies, on sale at Hy-Vee for $5 each, for the demonstration.
True to Franciscan values, no part went to waste.
Gasaway pureed three simple ingredients, poured the velvety smooth mixture into plastic cups and topped it with the reserved, crumbled crust.
Voila! Thanksgiving in a blender.
“Pumpkin pie, ice cream, whipped cream,” Rhodes said. “How can you go wrong?”
© 2014 Sioux City Journal. Reprinted with permission