Welcome to “The Chef, You, and I” – a culinary journey where chef Kathryn Raaker invites you into her kitchen to explore the artistry of cooking. Join us as we embark on a flavorful adventure filled with tantalizing aromas, mouthwatering dishes, and expert tips to elevate your culinary skills.
In today’s episode, Chef Raaker treats us to a feast for the senses, starting with her succulent Shrimp Linguine, a dish that perfectly balances the delicate flavors of fresh seafood with the pasta. As she prepares each ingredient with precision and care, viewers are invited to follow along, learning invaluable techniques that will transform their home cooking experience.
Chef Kathryn's Shrimp Linguine
- 1 Pound Linguine noodles -White
- 4 Tbsp unsalted Butter
- 3 Tbsp Olive Oil
- 1 Pound large Shrimp I used cooked frozen shrimp, which is deveined. Remove tails.
- ½-¾ cup fresh Parsley Chopped fine
- 1-2 Lemons zested
- Crushed Red Pepper Flakes This is optional
- ¼-⅓ cup Fresh Lemon juice
- ½-¾ cup Grated Parmesan cheese Fresh is best
- 1/3 cup Fresh Basil chopped
- ½ cup White wine
- Bring a large pot of water to a boil, add a little bit of oil and salt to the boiling water, and cook Linguine according to package instructions. Add the butter and olive oil to an extra large skillet. Once the butter has melted, add the shrimp and sauté for about a minute. Then, turn it off. Remove from heat and add parsley, lemon zest, lemon juice, and red pepper flakes. Toss to combine everything. Season with Salt and Pepper. When the Pasta is cooked, drain the water and add the noodles to the sauté pan. Top with Fresh Parmesan Cheese and toss everything gently to combine.
Next on the menu are Chef Raaker’s legendary Crab Cakes – a culinary masterpiece that showcases the sweet, delicate flavor of lump crab meat, enhanced with a medley of herbs and spices. With her expert guidance, viewers discover the secret to crafting the perfect crab cake, achieving a golden brown crust that gives way to a tender, flavorful interior.
Old Bay Crab Cakes (Baked or Fried)
- 8 oz Lump Crab Meat I used Jumbo Lump
- 2 Tbsp Panko Ritz Cracker Crumbs are Better
- 1 extra large Egg beaten
- 2 tsp Old Bay Seasoning
- 2 Tbsp Mayonnaise I used Light Hellman’s Mayonnaise
- ½-1 tsp Worcestershire sauce
- Combine all ingredients except the Butter, and very carefully with a rubber spatula and fold ingredients together carefully making sure not to break up the pieces of lump crab. Form the mixture into 4 equally sized balls and place on a plate. Pre heat oven to 400 to 425 degrees for 10 to 13 minutes. (I do not fry them, I baked them in the oven.) Bake on Parchment paper lined baking sheet. Flipping them halfway until Golden Brown.
- Serves 4
And every meal is complete with a delectable dessert, and Chef Kathryn delivers with her famous Strawberry Jello Cake. As she layers fluffy white cake with luscious strawberry gelatin and creamy frosting, viewers are treated to a symphony of sweetness that is as beautiful as it is irresistible.
Easy Strawberry Cake with Strawberry Jello
- 1 Box of White Cake Mix I Used White Cake Mix
- 1 package of Strawberry Flavored Gelatin 3 ounces
- ½ cup of 2% milk
- ¾ cup of vegetable oil
- 4 large eggs
- 8 to 10 Large Fresh Strawberries I cut them in half and put them in my food processor to make 1 cup of fresh strawberry puree.
To Decorate the Cake
- 2 cans White Frosting or make your own Frosting. Or make your own Frosting.
- 12 Large Strawberry to Decorate around the Cake
- 4 Small strawberries for the center of the cake+
- Red Sprinkles for Decorating around the cake.
- Preheat the oven to 325 degrees!
- Grease two 8’ or 9” inch (I used Heart shaped Pans for Valentines Day Dinner) pans and I used parchment paper that I traced and cut into the shapes I needed. I sprayed the Pans with my Corn Huskers Gourmet Duck Fat Spray or use any baking spray. Then take 8 large Fresh Strawberries and cut them in half and put them in a food processor and puree them! In a large bowl combine the cake mix, gelatin, milk, oil eggs and fresh strawberry puree. Beat on low speed until mixed, about a minute then beat on medium for 2 minutes. Divide your batter into the two pans and bake for 29 or 30 minutes, or I use a toothpick into the cake and if it comes out clean, I know the cake is done. Allow the cakes to cool for about 10 minutes on a wire rack so that they cool completely.
- Decorating the Cake
- I used the store-bought White Icing instead of making my own. After the cakes are cool, turn the cake pan over, and the cake should easily come out. Place one cake layer on the cake plate and take the parchment paper off (if you are using it. Spread the frosting on the first layer, then place the other layer on top of the frosting. Use the remaining frosting to frost the top and sides of the cake. I used 1 ½ cans of White Frosting, and I swirled, and then I used red sprinkles on top and sides of the cake. I decorated the cake with fresh strawberries all around it and decorated three or four in the middle of it. Serves 12 to 14.
Throughout the show, Chef Kathryn Raaker proudly showcases the products of her sponsors, Cornhusker Kitchen’s Duck Fat Spray and 360 Cookware, demonstrating how these premium ingredients and tools elevate her culinary creations to new heights.
So grab your apron and join us for an unforgettable culinary experience on “The Chef, You, and I” with Chef Kathryn Raaker. Whether you’re a passionate foodie or a curious beginner, there’s something here for everyone to savor and enjoy.