Cook like a pro: Wichita’s young chefs share some of their favorite recipes

A few local chefs agreed to share some of their favorite recipes with readers:

Apricot glazed pork belly

From Cedrick Thavone, executive chef at Georges French Bistro

2-3 pounds pork belly, skin off

4 quarts bacon fat (or neutral oil like canola)

2 cups dried apricots

2 cups rice wine vinegar

1 cup sugar

1 whole shallot

4 cloves garlic

Sear pork belly with salt and pepper fat side first. Transfer into a large oven safe dish and cover with bacon fat or oil. Cook for 1.5 hours at 325 degrees.

In a medium sauce pot, combine the dried apricots, vinegar, sugar, shallots, garlic and bring to a boil. Once boiled, lower the heat to low and continue cooking for another 15 minutes or until the apricots are hydrated and plump. Remove from heat and allow to cool.

Blend to a smooth sauce/ glaze consistency and season to your liking. When pork belly is fork tender, remove from fat and place on sheet tray. Glaze the pork belly with the apricot glaze and place back into the oven set on broil on the middle rack of your oven

Watch it now! Broil for about 10-20 minutes. You just want it sticky and caramelized. Serve with a shaved apple and fennel slaw with arugula and olive oil and lemon.

Squash Agrodolce

From Jordan Rickard, recent executive chef at Napoli Italian Eatery

3 cups diced winter squash or pumpkin

Small bundle of fresh thyme on stem

2 cups diced red onion

1 cup apple cider vinegar

1 cup sherry vinegar

1/2 cup honey

1/2 teaspoon chili flake

3 teaspoons salt

5 garlic cloves

Use twine to make a bundle of thyme. Combine all ingredients and let simmer until the liquid reaches a syrupy consistency. I put this on our bruschetta board, but it would also be great served over cream cheese or brie.

Sticky Toffee Cake with Toffee Caramel Sauce

From Jennifer Reifschneider, executive chef at 6S Steakhouse

For the cake:

4 cups pitted dates

¼ cup dark brown sugar

1 cup water

5 large eggs

1 tsp vanilla extract

¾ cup unsalted butter, melted

5 cup all-purpose flour

1 tablespoon baking powder

1½ tsp baking soda

2 tsp salt

For the toffee sauce:

1 cup unsalted butter

1¼ cup light brown sugar

½ cup dark brown sugar

1 cup heavy cream

1 tsp salt

Preheat oven to 350 degrees. In a small saucepan, gently simmer dates with water and brown sugar until softened, about 10 minutes. Pour contents into a blender and puree until smooth.

Sift flour, baking powder, baking soda and salt and set aside. Pour date puree into large mixing bowl and mix in melted butter, vanilla extract and eggs until combined. Add sifted dry ingredients and mix until well until combined.

Pour into a greased 9x13 baking dish and bake for 25-30 minutes, or until toothpick comes out clean when inserted into center of cake.

For the toffee sauce:

In a small saucepan, whisk all ingredients together over medium heat. Bring to a boil, reduce to simmer and cook 4-5 minutes until smooth and slightly thickened. Remove from heat.

To serve:

Pour warm toffee sauce over cake and serve with a scoop of vanilla ice cream. The cake is best when served warm.

This story was originally published October 31, 2021 at 5:10 AM.

Denise Neil

The Wichita Eagle

316-268-6327

Denise Neil has covered restaurants and entertainment since 1997. Her Dining with Denise Facebook page is the go-to place for diners to get information about local restaurants. She’s a regular judge at local food competitions and speaks to groups all over Wichita about dining.