Playing & Picking at your food are allowed at Mount Mary's New Food Lab
There's always someone cookin' in the kitchen at the new food lab on the campus of Mount Mary in Milwaukee. If the surroundings look familiar, there's a good reason. A million dollars went into renovating the old lab, and crews spent the summer doing so. Now, the number of kitchen stations has increased from four to six, two are ADA-compliant. A separate demonstration area also allows presentations to be recorded or viewed on large screens.
The new environment helps students learn the makeup of the food we eat and the value of eating it.
The upgrade also features a new sensory lab allowing participants to sample foods in neutral environments. The renovations come on the heels of a food science program debuted just last year.
To learn more about the newly renovated food lab and the new program offered, just click here.
Also, below, you'll find the recipe we did live on air in the new kitchen.
10 -15 Tomatillos (about ½ pound), remove paper husk and finely chop
½ small red onion (1/4 cup)
¼ cup cilantro, snipped
4cloves garlic, minced
2-4 jalapeno peppers, seeded and finely chopped
1-2 Tablespoons lime juice
1/8 teaspoon salt
- Prepare vegetables as directed above and mix.
- Cover and chill.
- Serve with chips, on tacos, or with grilled meats or poultry.
If you have a food processor:
- Add tomatillos to food processor and pulse on medium speed to chop.
- Drain out as much liquid as possible.
- Add onion cut in chunks, cilantro, garlic cloves cut in half, and jalapenos with seeds removed.
- Pulse to chop.
- Add lime juice and salt.
- Pour into a serving dish and chill.