Recipes https://www.ice.edu/ en Chef Frank's Meat Paella https://www.ice.edu/blog/frank-proto-meat-paella <span>Chef Frank&#039;s Meat Paella</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Wed, 06/30/2021 - 12:44</span> https://www.ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/rabbit%20and%20morcilla%20paella%20header.jpg?itok=ntYajybf How to use rabbit and morcilla instead of seafood in the Spanish specialty. <time datetime="2021-06-30T12:00:00Z">June 30, 2021</time> Frank Proto — Director of Culinary Operations <p>On the latest episode of Epicurious' 4 Levels series, Chef Frank Proto prepares one of his specialty dishes: paella. Here's his professional approach from saffron and sofrito to rabbit and sausage.</p> <p>Chef Frank uses morcilla, a smoky and delicious blood sausage, and rabbit for flavor. He shows how to properly cut an onion and pepper, and explains why he adds Italian long hot peppers and fava beans.</p> <p>Watch his demo in the video and get the complete recipe below.</p> <div class="video-embed-field-provider-youtube video-embed-field-responsive-video"><iframe width="854" height="480" frameborder="0" allowfullscreen="allowfullscreen" class="yt-embed" src="https://www.youtube.com/embed/K1dwVmfQ2VA?autoplay=0&amp;start=0&amp;rel=0&amp;enablejsapi=1"></iframe> </div> <p>Study Spanish and more international cuisines with Chef Frank in <a class="link--round-arrow" href="https://www.ice.edu/newyork/career-programs/school-culinary-arts" target="_blank">Culinary Arts at ICE.</a></p> <h5>Rabbit and Morcilla Paella</h5> <p><em>Yields 4-6 servings</em></p> <ul><li>¼ cup extra virgin olive oil</li> <li>4 rabbit legs, chopped into 2 inch pieces</li> <li>2 pieces morcilla, sliced into thick slices</li> <li>1 1/2-2 cups bomba or calasparra rice</li> <li>3-4 padron peppers or 2 Italian long hot peppers, sliced into rings</li> <li>1 sprig thyme</li> <li>1 cup sofrito (see recipe below)</li> <li>4-6 cups chicken stock</li> <li>1 cup fava beans, blanched and peeled</li> <li>2 scallions</li> <li>Extra virgin oil for garnish</li> </ul> <ol><li>Heat a paella pan on medium-high heat, then add the olive oil.</li> <li>Season the rabbit with salt and pepper and add to the pan. Brown on all sides. Remove from the pan and set aside.</li> <li>Add the morcilla to the same pan and brown on both sides. Remove and set aside.</li> <li>Add the peppers to the pan and cook for 2-3 minutes, then add the rice and coat in the oil. When the rice turns bright white, add the sofrito and stir well.</li> <li>Add the rabbit, morcilla and thyme to the pan, and add stock to cover the rice.</li> <li>Bring to a simmer and season with salt and pepper. Stir to mix well. Make sure the rice is spread evenly and let simmer for about 20 minutes. Do not stir anymore.</li> <li>Add the favas and let cook for another 5 minutes. Add a little extra virgin oil and let cook until it starts to fry the rice on the bottom of the pan and a socarrat forms (it will smell slightly burnt). Remove from the heat, sprinkle with scallions and serve.</li> </ol><h2>Sofrito</h2> <p><em>Yields 1 pint</em></p> <h3>Ingredients</h3> <ul><li>¼ cup extra virgin olive oil</li> <li>2 white onions, small dice</li> <li>4 cloves garlic, minced</li> <li>1 red bell pepper, small dice</li> <li>1 pinch saffron</li> <li>1 cup peeled crushed tomatoes</li> <li>½ cup chicken stock</li> <li>1 bay leaf</li> <li>Salt</li> <li>Pepper</li> </ul><h3>Directions</h3> <ol><li>Heat the oil in a large sauté pan over medium heat. Add the onions and a pinch of salt and sweat them out without color for about 3 to 5 minutes.</li> <li>Add the garlic and cook until fragrant, about 2-3 minutes more.</li> <li>Add the saffron and bell peppers and cook for another 5 minutes.</li> <li>Add the tomatoes, chicken stock and bay leaf. Season with salt and pepper and let simmer for 10-15 minutes. Set aside for later use.</li> </ol> Global Cuisine Recipe Culinary Arts Cooking ICE Chef Epicurious Video <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=23201&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="i60BuxLetHrGp5TrTwKpXDiqnQYpaRCyL6THCRNm19Y"></drupal-render-placeholder> </section> </div> </div> Wed, 30 Jun 2021 16:44:48 +0000 aday 23201 at https://www.ice.edu How to Make Pork Chops Tender https://www.ice.edu/blog/how-to-make-pork-chops-tender <span>How to Make Pork Chops Tender</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Wed, 06/23/2021 - 16:14</span> https://www.ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/pork%20chop%20header.jpg?itok=KjecLZbn Chef Frank Proto shares his pro recipe with chimichurri. <time datetime="2021-06-24T12:00:00Z">June 24, 2021</time> Frank Proto — Director of Culinary Operations <p>On the latest episode of Epicurious' 4 Levels series, Institute of Culinary Education Chef Frank Proto demonstrates how to ensure your pork chop is juicy with a brine.</p> <p>Chef Frank sources a heritage breed Berkshire pig that's lovingly cared for and fatty. To taste the pork, he uses a brine — a salty solution of water, spices and herbs — rather than a marinade. He uses a bag so the pork chops are totally covered in brine, which he refrigerates for 5-6 hours.</p> <p>A cast-iron pan gives the pork chops a good sear and renders the fat for crispiness. Once the pork springs back when poked, he adds aromatics and bastes the meat with butter. Chef Frank's final touch: chimichurri sauce for herby and grassy flavors.</p> <p>Watch the video for the demo and get the complete recipe below.</p> <div class="video-embed-field-provider-youtube video-embed-field-responsive-video"><iframe width="854" height="480" frameborder="0" allowfullscreen="allowfullscreen" class="yt-embed" src="https://www.youtube.com/embed/zgoYvTH9bZQ?autoplay=0&amp;start=0&amp;rel=0&amp;enablejsapi=1"></iframe> </div> <h5>Pork Chop with Chimichurri</h5> <p><em>Yields 2 servings</em></p> <ul><li>3 tablespoons vegetable oil</li> <li>2 Berkshire pork chops, fat on and bone in</li> <li>2 cloves garlic, crushed</li> <li>2 sprigs thyme</li> <li>3-4 tablespoons unsalted butter</li> <li>Chimichurri (see recipe below)</li> </ul><p>For the brine:</p> <ul><li>2 cups water</li> <li>3 tablespoons light brown sugar</li> <li>1/4 cup cider vinegar</li> <li>3 tablespoons salt</li> <li>3 cloves garlic, crushed</li> <li>1 bay leaf</li> <li>2 sprigs thyme</li> <li>8 black peppercorns</li> <li>1/4 teaspoon chili flakes</li> </ul> <ol><li>Add all the brine ingredients to a sauce pot and bring to a simmer. Then remove from the heat and let it sit until cold.</li> <li>Place the pork chops in a Ziploc bag and pour in the brine. Let sit refrigerated for 5-6 hours and no longer than 24 hours.</li> <li>Heat a cast-iron skillet on medium-high heat. Remove the pork chops from the brine, dry them off and lightly season with salt and pepper.</li> <li>Add the oil to the pan, then add the pork chops. Let the meat brown on one side, cooking for 5-7 minutes. Then flip them over and cook on the other side.</li> <li>After 4-5 minutes add the butter, garlic and thyme. Baste the pork chop over medium heat until done, about 7-8 minutes.</li> <li>Remove from the pan and let the pork chops rest for 7-8 minutes. Serve with the chimichurri.</li> </ol><h5>Chimichurri</h5> <h3>Ingredients</h3> <ul><li>1 bunch Italian parsley, chopped</li> <li>1 bunch cilantro, chopped</li> <li>1 sprig fresh oregano, chopped</li> <li>1 bunch scallions, thinly sliced</li> <li>2 cloves garlic, chopped</li> <li>1 small Fresno chili, chopped</li> <li>1/4 cup Sherry vinegar</li> <li>1/4 cup extra virgin olive oil</li> <li>1/2 cup vegetable oil</li> <li>Salt</li> <li>Black pepper</li> </ul><h3>Directions</h3> <ol><li>Add all ingredients to a food processor and season with salt and pepper.</li> <li>Pulse mixture 3-4 times and set aside for service.</li> </ol><p><em>Study with Chef Frank in <a class="link--round-arrow" href="https://www.ice.edu/newyork/career-programs/school-culinary-arts" target="_blank">Culinary Arts at ICE.</a></em></p> Pork Recipe ICE Chef Video Epicurious <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=23186&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="qEECtO6d7OSDaKb3T4LmrmGaB6DdEqBmPKyidkHwJYc"></drupal-render-placeholder> </section> </div> </div> Wed, 23 Jun 2021 20:14:59 +0000 aday 23186 at https://www.ice.edu Duck Confit Ravioli https://www.ice.edu/blog/duck-confit-ravioli <span>Duck Confit Ravioli</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Wed, 06/09/2021 - 12:46</span> https://www.ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/Image%20from%20iOS%20%2826%29.jpg?itok=Zd7skvBY Chef Frank Proto demonstrates how to prepare the elevated pasta dish. <time datetime="2021-06-09T12:00:00Z">June 9, 2021</time> Frank Proto — Director of Culinary Operations <p>On the latest episode of Epicurious' 4 Levels series, Chef Frank Proto shares his pro ravioli recipe, including ravioli filling and ravioli sauce for a nettle pasta.</p> <p>Making pasta is not as difficult as people think," Chef Frank assures. He uses Italian 00 flour for silkiness and wild nettles for green pasta dough with a taste like tangy spinach.</p> <p>Chef Frank incorporates multiple duck products: duck eggs, duck legs and rendered duck fat. Duck eggs are bigger and richer than chicken eggs because ducks eat different things than chickens. Duck confit is a way of curing and preserving the duck legs: You cure the meat with coarse salt, which takes out moisture and flavors the duck. You cook it in its own fat and store it in its own fat.</p> <p>Watch the video for Chef Frank's demo, and get the complete ravioli recipe below.</p> <div class="video-embed-field-provider-youtube video-embed-field-responsive-video"><iframe width="854" height="480" frameborder="0" allowfullscreen="allowfullscreen" class="yt-embed" src="https://www.youtube.com/embed/r7Ut_O2VCyg?autoplay=0&amp;start=0&amp;rel=0&amp;enablejsapi=1"></iframe> </div> <p><a class="link--round-arrow" href="https://www.ice.edu/culinary-arts-info" target="_blank">Study pasta making with Chef Frank in Culinary Arts at ICE.</a></p> <h5>Duck Ravioli</h5> <p><em>Yields 6 servings</em></p> <h5>Duck Confit</h5> <ul><li>4 duck legs, thigh bone removed</li> <li>2 shallots, sliced</li> <li>1 bunch thyme</li> <li>5 dry bay leaves</li> <li>Fresh cracked black pepper</li> <li>2 cups salt</li> <li>1/2 cup sugar</li> <li>2 quarts rendered duck fat</li> </ul><h3>Directions</h3> <ol><li>Mix shallots, thyme, bay leaves, black pepper, salt and sugar in a bowl.</li> <li>Put a thick layer of the salt mixture in a hotel pan. Rub the legs with the salt on both sides with the salt mixture then lay them flesh side down on the bed of salt.</li> <li>Top the legs with the rest of the salt mixture.</li> <li>Cover and let sit for 12 to 24 hours.</li> <li>Melt duck fat in a Dutch oven.</li> <li>Remove duck legs from the salt mixture, rinse in water and pat dry. Add the legs to the fat flesh side down.</li> <li>Put in a 250 F oven until tender.</li> </ol><h5>Ravioli Dough</h5> <h3>Ingredients</h3> <ul><li>3 duck eggs</li> <li>3 cups nettle leaves</li> <li>1 pound “00” flour</li> <li>Salt</li> </ul><h3>Directions</h3> <ol><li>Place nettle leaves in cold water and let sit for 10 to 15 minutes.</li> <li>Remove from the water and blanch in boiling water for about 1 minute.</li> <li>Chill in ice water. Squeeze out all excess water and add to a blender with the duck eggs and a large pinch of salt. Puree until smooth.</li> <li>Put the flour on a bench or cutting board and make a large well. Pour the duck egg and nettle mixture in the center and start to work it into the flour. Mix enough flour in to make a stiff dough (you may not need all of the flour).</li> </ol><h5>Ravioli Filling</h5> <h3>Ingredients</h3> <ul><li>4 duck legs, picked and rough chop (see above)</li> <li>1/2 cup Parmesan, grated</li> <li>1/4 tsp fresh thyme, chopped</li> <li>1/2 cup mascarpone</li> <li>1 duck egg</li> <li>Salt</li> <li>Pepper</li> </ul><h3>Directions</h3> <ol><li>Mix duck meat, Parmesan, thyme, mascarpone and duck egg in a bowl, season with salt and pepper.</li> </ol><h3>Assembly</h3> <ul><li>Bench flour</li> <li>Pasta dough</li> <li>Filling</li> <li>Egg wash</li> <li>4 duck eggs, for garnish</li> </ul><h3>Directions</h3> <ol><li>Roll the pasta dough as thin as the machine will go, then split into two pieces.</li> <li>Brush the first piece with a light layer of egg wash. Put a large spoonful of the filling in small piles on the dough. Make a small well in each pile.</li> <li>Separate the yolks from the duck eggs and place in the well.</li> <li>Cover with the other piece of dough and crimp around the filling.</li> <li>Cut with the large round cutter. Place on a floured sheet tray.</li> <li>Boil a pot of salted water, place ravioli in water and cook for 3-4 minutes. Remove from water, and reserve water for sauce (see below).</li> </ol><h5>Ravioli Sauce</h5> <h3>Ingredients</h3> <ul><li>4-6 ounces butter</li> <li>1/2-3/4 cup Parmesan, grated</li> <li>Black pepper</li> <li>Pasta water</li> </ul> <ol><li>Put 3 to 4 ounces of pasta water in a pan. Add the butter and melt.</li> <li>Add the ravioli and let cook briefly until the sauce thickens lightly.</li> <li>Add half of the cheese, shut off the heat and swirl the pan to incorporate the cheese.</li> <li>Season, serve with fresh cracked black pepper and top with grated cheese.</li> </ol><p><a class="link--round-arrow" href="https://www.ice.edu/newyork/career-programs/school-culinary-arts" target="_blank">Learn more about earning a Culinary Arts diploma — complete with plenty of pasta making — at ICE.</a></p> Pasta Recipe ICE Instructors Epicurious Video Cooking <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=23096&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="d6Zp7xvfLdGyayv_7_27uPMl3_fV7TAq7cjcWu1fobk"></drupal-render-placeholder> </section> </div> </div> Wed, 09 Jun 2021 16:46:11 +0000 aday 23096 at https://www.ice.edu Mother's Day Recipes https://www.ice.edu/blog/mothers-day-recipes <span>Mother&#039;s Day Recipes</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Fri, 05/07/2021 - 09:38</span> https://www.ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/pineapple%20tart%20header.jpg?itok=vVPKpr0N A puff pastry project for baking enthusiasts this weekend. <time datetime="2021-05-07T12:00:00Z">May 7, 2021</time> Penny Stankiewicz — Chef-Instructor, Pastry &amp; Baking Arts, The Art of Cake Decorating <p>Pastry &amp; Baking Arts Chef-Instructor Penny Stankiewicz shares professional puff pastry guidance and the recipe for a picture-perfect kale clover and pineapple tart to make together or treat your mom to.</p> <p>There are four keys to making proper puff pastry like a pastry chef.</p> <ol><li>Keep it cold. The beautiful layers will only stay layers if you work with the dough cold and keep it cold throughout the process. This includes putting it in the freezer for a bit before it goes in the oven. Don't even try to make puff pastry in a super-hot kitchen. If it is too hot, the butter will melt into the dough and you'll never achieve any layers. If this is the case, just purchase one of the many great brands in the freezer section of your grocer.</li> <li>The less you touch it the better. The dough is going to warm up fast, so work quickly and try to touch it as little as possible.</li> <li>Don't stress when the dough looks like a total mess. It will completely come together as you create the folds.</li> <li>Use the right amount of force. You do have to exert some effort to roll and fold puff pastry, but you don't want to be too aggressive with it. This can result in the dough building up too much gluten and becoming tough, and it can also force the butter into the dough degrading the sharp integrity of the layers.</li> </ol><p><em>Train with Chef Penny in <a class="link--round-arrow" href="https://www.ice.edu/newyork/career-programs/school-pastry-baking-arts" target="_blank">Pastry &amp; Baking Arts at ICE.</a></em></p> <img alt="kale clover and pineapple tart" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/kale%20clover%20web.jpg" class="align-center" /> <h5>Kale Clover and Pineapple Tart</h5> <p><em>Yields 8 4-inch pieces</em></p> <h5>Quick Puff Pastry</h5> <ul><li>170 grams all-purpose flour</li> <li>60 grams cake flour</li> <li>260 grams unsalted European style butter, very cold</li> <li>3 grams kosher salt</li> <li>10 grams lemon juice or vinegar</li> <li>80 grams ice water (or enough to combine with lemon juice and vinegar to make 4 oz or 1/2 cup)</li> </ul><h3>Directions</h3> <ol><li>Place both flours in the bowl of an electric mixer. Add 29 grams of cold butter and work it into the flour with the paddle attachment. (This can also be done by hand.)</li> <li>Cut the remaining butter into 1/2-inch pieces and add to the flour. Toss to combine.</li> <li>Mix acid, water and salt together.</li> <li>Drizzle the liquid over the flour and butter. Toss this together by hand to combine lightly. Then work a bit to bring it lightly together. Dough should be very rough and some dry spots should still exist.</li> <li>Flour your counter surface well with all-purpose flour. Place the dough on the counter and form it into a rough rectangle. Tap with a rolling pin to work the dough out into a larger rectangle that is approximately 12x6 inches. No need to be exact on the first roll, you just want your rectangle long enough to be able to perform the folds.</li> <li>Perform a double fold: Fold the dough from the top edge to the middle, and from the bottom edge to the middle. Fold this in half and place the folded spine on your left side. This is one double fold. Use as much flour as you need to keep the dough from sticking, but try not to add too much or it will alter the ratio in the final product.</li> <li>Roll the dough out into a longish rectangle and repeat folding procedure. Repeat once more for a total of three (3) double folds.</li> <li>Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours or overnight.</li> </ol><p>To roll the dough:</p> <p>Dust the surface with all-purpose flour. Tap the surface of the chilled dough with the rolling pin to get it started. Roll the dough into a rectangle that is about 1/4-inch thick and a minimum of 8x8x16 inches. Place the rolled dough back in the refrigerator or freezer until ready to use.</p> <h5>Kale Filling</h5> <h3>Ingredients</h3> <ul><li>1 bunch kale, washed, dried, deveined and sliced into 1-inch strips</li> <li>1 medium shallot, thinly sliced</li> <li>1/3 whole nutmeg</li> <li>Butter or oil for sautéing (approximately 28 grams)</li> <li>Salt and pepper, to taste</li> <li>60 grams ricotta cheese</li> </ul> <ol><li>Heat a large skillet over medium-high heat. Add the oil or butter and when hot, add the sliced shallot. Stir while cooking to keep it from coloring.</li> <li>When the shallot is softened, add the kale and sauté until tender. While it's cooking, season with salt, pepper and freshly grated nutmeg.</li> <li>Transfer cooked kale to a bowl to cool. Stir in ricotta.</li> </ol><p>Note: You can hold this filling in the refrigerator for 3 days.</p> <h5>Marinated Pineapple</h5> <h3>Ingredients</h3> <ul><li>1/2 pineapple</li> <li>20 grams good quality rum</li> <li>40 grams light brown sugar</li> <li>14 grams freshly grated ginger</li> </ul><h3>Directions</h3> <ol><li>Remove the skin from the pineapple. Slice down the side half, avoiding the core, to get one full semicircle side of pineapple. Reserve the rest for another application. Dice pineapple finely and move to a bowl.</li> <li>Mix together the rum, brown sugar and ginger, and drizzle this mixture over the pineapple. Let them sit at room temperature for as long as you have, 15 minutes to 1 hour.</li> </ol><h3>Kale Clover Assembly</h3> <p><em>Yields 8 using all the dough, 4 using half</em></p> <ol><li>Preheat oven to 400 F.</li> <li>Cut the puff pastry with a pizza wheel or very sharp knife, straight down into 4-inch squares. (No sawing motions, please! It will seal the puff and prevent it from rising.)</li> <li>Take the square and with a paring knife, cut a 1 1/2-inch slice into each point of the square. Keep the dough cold while working. Chill it if you need. The colder the dough, the easier it is to work with.</li> <li>Place about 1/4 cup of the cooled sautéed kale into the center of the square. Take the edges where you cut in, and fold them towards the center, pushing down firmly to seal. Repeat with all sections. Chill again before baking if dough has warmed up at all. Brush the top of the visible dough with egg wash.</li> <li>Bake the kale clover in the 400 F oven for about 22 minutes, or until the dough has puffed and is deep golden brown.</li> <li>Serve immediately.</li> </ol><h3>Pineapple Tart Assembly</h3> <p><em>Yields 10 3-inch tarts using all the dough, 5 3inch tarts using half the dough</em></p> <ol><li>With the remaining dough, cut 3-inch circles with a large cookie cutter, a template and paring knife, or a pizza wheel. With a smaller cookie cutter, make a delicate mark in the center of the round, about 1/2 inch away from the edge. Don’t cut all the way through the dough. Pile the pineapple in the center of the round, using the new mark as a guide.</li> <li>Chill pastry again before baking if necessary.</li> <li>Bake at 400 F for about 18 minutes or until pastry is puffed, golden and cooked until crisp.</li> <li>Serve immediately or hold at room temperature.</li> </ol> Pastry Arts Baking Arts ICE Instructors Holidays <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=22951&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="5hANde2daR1nsPYSIgddFdENuxBQ8dQwFgNJkqrnRKQ"></drupal-render-placeholder> </section> </div> </div> Fri, 07 May 2021 13:38:34 +0000 aday 22951 at https://www.ice.edu Chef Arnaud Bignon's Spring Lamb Recipe https://www.ice.edu/blog/chef-arnaud-bignon-spring-lamb-recipe <span>Chef Arnaud Bignon&#039;s Spring Lamb Recipe</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Thu, 04/08/2021 - 21:16</span> https://www.ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/Arnaud%20Bignon%20header.jpg?itok=yrLxNuCc The general director of Spondi in Athens demonstrated the dish on YouTube Live. <time datetime="2021-04-09T12:00:00Z">April 9, 2021</time> ICE Staff <p>Arnaud Bignon is the general director of Spondi in Athens, where he began as head chef in 2005, earned two Michelin stars in 2008 and ranked No. 69 on the World's 50 Best Restaurants list of 100 in 2011.</p> <p>Chef Arnaud focuses on the quality of ingredients to drive his cuisine. He uses an eclectic mix of global influences to balance the flavors throughout. A take on a North African spice blend adjacent to a vibrant, Asian-inspired fluid gel melds well with Mediterranean-influenced ingredients and a simplistic approach to cooking. </p><p>Clean and visually impactful, Chef Arnaud plates with striking aesthetics, manipulating color and texture with this dish. He joined us on YouTube Live to stream a virtual demonstration for students and alumni. Watch the recording here and get the complete recipe below.</p> <div class="video-embed-field-provider-youtube video-embed-field-responsive-video"><iframe width="854" height="480" frameborder="0" allowfullscreen="allowfullscreen" class="yt-embed" src="https://www.youtube.com/embed/KDuBd1tBkHY?autoplay=0&amp;start=0&amp;rel=0&amp;enablejsapi=1"></iframe> </div> <p><a class="link--round-arrow" href="https://www.ice.edu/newyork/career-programs/school-culinary-arts" target="_blank">Study protein cookery and professional plating in Culinary Arts.</a></p> <h5>Milk-Fed Lamb, Aubergine, Harissa and Soya</h5> <ul><li>500 grams Greek milk-fed lamb, best and saddle</li> <li>300 grams lamb trimmings</li> <li>1 big purple aubergine (very important to source a big one)</li> <li>10 grams toasted white sesame</li> <li>70 grams olive oil</li> <li>1 kilograms aubergine</li> <li>3 grams black powder (sosa)</li> <li>80 grams butter</li> <li>1 shallot</li> <li>2 cloves garlic</li> <li>1 branch thyme</li> <li>1 clove garlic</li> </ul> <p><strong>Black Aubergine Mashed</strong></p> <ol><li>Clean and dry the aubergine and cook it at 180 C in the oven for 20 minutes.</li> <li>Torched the skin to obtain a burnt taste. Remove the skin and put the aubergine flesh on a sieve to remove the water.</li> <li>Into a Thermomix bowl add the flesh and some skin, mix it until smooth. Add some carbon color and some salt to obtain a black color.</li> <li>Pass it through a chinois etamine and keep it warm in a squeeze bottle.</li> </ol><p><strong>Lamb</strong></p> <ol><li>Clean the best and saddle lamb, remove the bones and fat to keep only the loin with a fine layer of fat on the top without skin.</li> <li>Seasoning with some salt and pepper.</li> <li>On a frying pan add some olive oil and seared the loin until medium cooking. Keep on a tray with a wire rack to a warm place.</li> </ol><p><strong>Lamb Jus</strong></p> <ol><li>Chopped finely all the trimmings from the lamb. On a large pot add some olive oil and color the bones and lamb meat until brown, add the butter, garlic and thyme. Cook it for 5 minutes more and add the chopped shallot, cook again for 5 minutes.</li> <li>Drain it to remove all the fat, put back all the meat and garnish in the pot and deglaze with some ice cube and water until the top of the bones. Cook it for 30 minutes. During the cooking remove the excess fat.</li> <li>Pass it through a fine sieve and reduce it slowly until desired consistency. Seasoning if necessary.</li> </ol><p><strong>Purple Aubergine</strong></p> <ol><li>Clean and dry the aubergine, with the top a knife make some holes all around it. Steamed the aubergine at 100 C for 20 minutes around.</li> <li>Put it between two trays and add a light weight on the top to press it. Keep in the fridge until cold. Dry it with an absorbing paper. Cut some slices of 2 cm of thickness, seasoning with some salt and pepper. On a frying pan add some olive oil and give a nice coloration up and down on the flesh not the skin.</li> </ol><p><strong>Glaze for 50 Pax</strong></p> <ul><li>200 grams sugar</li> <li>150 grams white wine</li> <li>100 grams sherry vinegar</li> <li>60 grams soya sauce</li> <li>2 lemongrass sticks</li> <li>6 gr agar agar</li> </ul><ol><li>On a flat pot put the sugar and make a dry caramel, deglaze with all the liquid and the chopped lemongrass. Cook it slowly until all the pieces of caramel become liquid, add the agar agar and bring to boiled for 1 minute. Pour it on a tray and keep in the fridge until cold and hard.</li> <li>Blitz it into a Thermomix to obtain a smooth gel, pass it through a fine sieve and degas 3 or 4 times into a sous vide machine.</li> <li>Keep it in a squeeze bottle in the fridge.</li> </ol><p><strong>Harissa for 30 Pax</strong></p> <ul><li>200 grams red pepper</li> <li>20 grams red vinegar</li> <li>40 grams miso paste</li> <li>2 grams cumin powder</li> <li>2 grams Espelette powder</li> <li>Ultratex</li> </ul><ol><li>Clean the red pepper and wrap them into a sheet of aluminium foil. Cook them in the oven at 180 C for 20 minutes until soft. Keep them out with the aluminium foil for 10 minutes more, then open it and remove the skin and seeds. Drain it to remove the liquid.</li> <li>Blitz them into the Thermomix with all the ingredients and if still a bit liquid add some Ultratex. Pass it through a fine sieve and keep it in a squeeze bottle.</li> </ol><img alt="milk-fed lamb dish by arnaud bignon" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/lamb.jpg" class="align-center" /><p> </p> <h3>Finishing</h3> <ol><li>Glaze the aubergine slices with the mix and add some toasted sesame. Warm them until hot.</li> <li>Cut the lamb loin in the middle and place it between 2 pieces of glazed aubergine, cut the edges to be perfectly rectangular.</li> <li>On the top of the plate make a big dot of black aubergine smashed and a dot of</li> <li>Harissa in the middle, with an absorbing paper sheet make a big Comma from the north till the west part of the plate. Add the meat and aubergine on the left and in front of the guest add the sauce in the middle of the plate.</li> </ol><p><em>See more upcoming <a class="link--round-arrow" href="https://www.ice.edu/newyork/events" target="_blank">virtual demonstrations.</a></em></p> Demos &amp; Lectures Lamb Meat Elite Chefs Video Recipe <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=22831&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="L2EuNtkkZwC_nDwB-dEsfOEkqs2Ugnb4MA7CuPtWNxU"></drupal-render-placeholder> </section> </div> </div> Fri, 09 Apr 2021 01:16:14 +0000 aday 22831 at https://www.ice.edu Chef Chris Scott's Meatloaf Wellington https://www.ice.edu/blog/meatloaf-with-bacon <span>Chef Chris Scott&#039;s Meatloaf Wellington</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Wed, 02/17/2021 - 14:35</span> https://www.ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/meatloaf%20wellington%20header.jpg?itok=sggKMtf4 Get the recipe for an elevated take on the hearty, classic American comfort food. <time datetime="2021-02-17T12:00:00Z">February 17, 2021</time> Chris Scott — ICE Chef <p>On the latest episode of Epicurious' 4 Levels series, Chef Chris prepares meatloaf with beef chuck, lamb saddle, pork shoulder, a slab of smoked bacon, mushroom duxelles and boiled quail eggs, presented as a terrine in pie crust.</p> <p>Follow Chef Chris' recipe below for a crispy, flaky, juicy wellington, and get his pro trick for preventing the dough from cracking or collapsing in the video.</p> <div class="video-embed-field-provider-youtube video-embed-field-responsive-video"><iframe width="854" height="480" frameborder="0" allowfullscreen="allowfullscreen" class="yt-embed" src="https://www.youtube.com/embed/emx0JaEpAC4?autoplay=0&amp;start=0&amp;rel=0&amp;enablejsapi=1"></iframe> </div> <h5>Meatloaf Wellington</h5> <p><em>Yields 6 servings</em></p> <h5>Pie Crust</h5> <ul><li>2 1/2 cups all-purpose flour</li> <li>1 teaspoon salt</li> <li>1 tablespoon sugar</li> <li>2 sticks very cold cubed butter</li> <li>6 tablespoons ice water</li> <li>2 tablespoons cold vodka</li> <li>Egg wash, for assembly</li> </ul><h3>Directions</h3> <ol><li>Add flour, salt and sugar to a food processor. Pulse for 2 seconds until combined.</li> <li>Add butter to the processor and pulse for 10-15 seconds until a dough/paste is formed. Add the liquid, pulse 5 seconds more.</li> <li>Remove dough from the food processor and lay onto a piece of plastic wrap. Flatten the dough into a loose disk. Wrap with plastic wrap and refrigerate for 30 minutes.</li> </ol><h5>Meat Farce</h5> <h3>Ingredients</h3> <ul><li>1/2 pound beef chuck</li> <li>1/2 pound pork shoulder</li> <li>1/2 pound lamb saddle</li> <li>1/2 pound slab bacon, smoked</li> <li>1/2 cup minced white onion</li> <li>1/4 cup minced celery</li> <li>1/4 cup minced carrot</li> <li>3 cloves garlic, minced</li> <li>4 cups toasted brioche or sourdough crumbs</li> <li>1/4 cup whole milk</li> <li>1/2 cup ketchup</li> <li>2 tablespoons brown sugar</li> <li>2 tablespoons Worcestershire</li> <li>2 teaspoons dry mustard powder</li> <li>4 whole large eggs, beaten</li> <li>Salt and pepper, to taste</li> <li>8 hard boiled quail eggs, peeled and left whole</li> </ul><h3>Directions</h3> <ol><li>Using a chilled meat grinder, grind the lamb, bacon, pork and beef into a chilled stainless-steel bowl. Set aside in the refrigerator.</li> <li>In a saute pan, over medium heat, cook the onion, celery, carrot, and garlic until translucent with no color on the vegetables. You can use a little butter or oil in the pan. Let this cool to room temperature, then add to the ground meats.</li> <li>Add the remaining ingredients, except for the hard-boiled quail eggs, and mix thoroughly.</li> <li>Turn out the farce onto a piece of parchment paper. Flatten the meat farce onto the parchment. Top with the mushroom duxelle (recipe follows) and line the hard-boiled quail eggs down the center of the meat. Taking one side of the parchment, roll up the meat farce like a roulade. This way the meat, boiled eggs and duxelle don't leave air pockets when cooking. Set this aside in the refrigerator.</li> </ol><h5>Mushroom Duxelle</h5> <h3>Ingredients</h3> <ul><li>1 pound button mushrooms</li> <li>2 whole shallots, minced</li> <li>Butter</li> <li>1/2 cup red wine</li> <li>3 tablespoons fresh thyme, chopped</li> <li>3 tablespoons parsley, chopped</li> <li>Salt and pepper, to taste</li> </ul><h3>Directions</h3> <ol><li>Using a saute pan over medium-high heat, add the butter.</li> <li>When melted and bubbly, add the mushroom and the shallots. Cook until dry, then deglaze with the wine.</li> <li>Cook this out by 2/3. Add the fresh herbs, season, and set aside to cool.</li> </ol><h5>Juniper Berry Demi-Glace</h5> <h3>Ingredients</h3> <ul><li>1 tablespoon butter</li> <li>1/4 cup shallot, minced</li> <li>1/4 cup flour</li> <li>2 1/2 cups beef stock</li> <li>1 bay leaf</li> <li>1 bunch fresh thyme</li> <li>8 juniper berries, minced</li> <li>2-3 spruce tips</li> </ul> <ol><li>In a saucepan over medium heat add the butter and the shallots. Cook until the shallots are translucent. Add the flour and whisk until slightly brown.</li> <li>Add the beef stock and whisk until the flour is dissolved. Add the aromatics and reduce heat. Cook until slightly thickened, uncovered at a simmer.</li> <li>Once the consistency is correct, strain through a fine mesh strainer. Keep warm.</li> </ol><h5>Assembly</h5> <ol><li>Remove the pie dough from the refrigerator (for about 15 minutes before you begin to roll).</li> <li>On a floured surface, roll out the dough to 1/4-inch thickness, lay this into the terrine and make sure it's in there snugly. You can use a piece of “scrap dough” to push it into the corners and sides. Leave about 1/2 inch of overhang dough to attach the top piece.</li> <li>Place the meat farce into the terrine. Press down to make sure it's in snugly.</li> <li>Cut a piece of dough to fit the top of the terrine and cover the top. Use the overhang to attach, then cut away any excess. Brush the top with egg wash, mark the top with any designs you’d like, using the tip of a paring knife. Make a small air vent hole using a pastry tip and leave the tip in the terrine when baking.</li> <li>Place the terrine in a preheated 375 F oven and bake for 1 hour and 30 minutes until internal temperature reaches 160 F.</li> <li>Remove from the oven and let rest for 10 minutes before releasing it from the terrine. Then slice with a serrated knife.</li> <li>Serve with the juniper berry demi-glace.</li> </ol><p><em>Study professional meat cookery in <a class="link--round-arrow" href="https://www.ice.edu/newyork/career-programs/school-culinary-arts" target="_blank">Culinary Arts at ICE.</a></em></p> Meat Recipe ICE Chef Epicurious Video <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <article data-comment-user-id="0" id="comment-11226" class="js-comment"> <mark class="hidden" data-comment-timestamp="1621536896"></mark> <footer> </footer> <div> <h3><a href="/comment/11226#comment-11226" class="permalink" rel="bookmark" hreflang="en">Meat loaf</a></h3> <p>Submitted by Victoria on <span>April 19, 2021 6:47pm</span></p> <p>Wow.. that was pretty captivating, I watched to the very end. Thank you making resourceful Chefs. I love the Pro level 3 recipe . Thank you for sharing your knowledge with others. </p> <drupal-render-placeholder callback="comment.lazy_builders:renderLinks" arguments="0=11226&amp;1=default&amp;2=en&amp;3=" token="Lf2aEuvpcRLD3gPXSpL8RPeZ4Ho-AC5KR35akg6AwIU"></drupal-render-placeholder> </div> </article> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=22526&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="lSUdsPF5b6Tu0cvW26nSpHmV9x2EAMSylnuirW6CKTs"></drupal-render-placeholder> </section> </div> </div> Wed, 17 Feb 2021 19:35:25 +0000 aday 22526 at https://www.ice.edu A Modern Mont Blanc https://www.ice.edu/blog/mont-blanc-dessert <span>A Modern Mont Blanc</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Tue, 02/16/2021 - 09:55</span> https://www.ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/mont%20blanc%20header.jpg?itok=px1BOTOo Chef Michael Laiskonis puts his spin on the chestnut dessert. <time datetime="2021-02-16T12:00:00Z">February 16, 2021</time> Michael Laiskonis — Creative Director <p>To the pastry chef who seeks to maintain some semblance of seasonality, the long dark months of winter seem endless. There is, however, an overlooked gem to consider until warmer days yield the fresh flavors of spring and summer – the chestnut. While the ingredient can be a tough sell for some, in terms of flavor and texture, the classic Mont Blanc dessert is a perfect way to win them over — and a great vehicle to build upon.</p> <p>Named for its resemblance to the famed snow-capped peak straddling the border of France and Italy in the Alps, the dessert likely has its origins in the latter, but it has been embraced as a staple of French patisserie for decades. Versions of the Mont Blanc date back to the 19th century and in its simplest form, the dessert comprises little more than a mound of sweetened chestnut puree piped into distinctive threads, or vermicelli, and topped with whipped cream. It has seen a resurgence in recent years as pastry chefs around the world develop creative updates and interpretations.</p> <p>While preserving the spirit and central focus of the Mont Blanc, my spin seeks to balance the typical sweetness with complementary flavors and layer a dynamic series of textures. Choosing to use the verrine, or glass, as a vessel frees me from thinking about the rigid architecture of a typical plated dessert, allowing me to experiment with the juxtaposition of multiple elements. Assembly in the glass also turns this old-school dessert into a fun mashup of other classic ideas, like trifle (<a href="https://www.ice.edu/newyork/continuing-ed/art-cake-decorating" target="_blank">cake</a> and cream) and vacherin (frozen <a href="https://www.ice.edu/blog/science-of-ice-cream" target="_blank">ice cream</a> or sorbet and crisp meringue).</p> <p><a class="link--round-arrow" href="https://www.ice.edu/newyork/career-programs/school-pastry-baking-arts" target="_blank">Study classic desserts in Pastry &amp; Baking Arts.</a></p> <p>My version of Mont Blanc begins with chocolate – a milk chocolate cremeux infused with a touch of coffee – an echo of the chestnut’s depth and richness. The whipped cream of the original is swapped with a more refined vanilla parfait or light crème anglaise-based mousse. These two creamy textures – one dense, one airy – help extend the flavor of the chestnut.</p> <p>Texturally, I’ve added multiple elements to keep each bite interesting. Layered between the vanilla parfait and chestnut puree are pieces of cocoa chiffon cake; while moist enough to stand on its own, a brief soak in a light rum syrup offers a classic complement. Topping the piped-in nest of chestnut – here a simple blend of unsweetened and sweetened purees – are the nutty crunch of amaretti cookies and chunks of candied chestnut and confit lemon peel.</p> <img alt="Michael Laiskonis' Mont Blanc Dessert" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/mont%20blanc%20dessert%20web.jpg" class="align-center" /><p>Finishing the dish, a small scoop of pear sorbet provides a fruity counterpoint and temperature contrast. My favorite component, a thin disc of dried meringue, caps the modern Mont Blanc inviting one to shatter through the shell, drawing together each flavor in varying proportions.</p> <p>In production, I find this dessert works well on a restaurant menu, striking the right balance of advance prep and a la minute finishes; it is also ideal for entertaining and high volume. With a few tweaks, this Mont Blanc might also find a place in a retail pastry shop as a takeaway item.</p> <h5>Mont Blanc: Chestnut, Milk Chocolate, Coffee, Vanilla and Pear</h5> <p><em>Yields 10 servings</em></p> <h5>Milk Chocolate Coffee Cremeux</h5> <ul><li>150 grams whole milk</li> <li>140 grams heavy cream (36% fat)</li> <li>25 grams sucrose</li> <li>10 grams roasted coffee beans, crushed</li> <li>60 grams egg yolk</li> <li>1.5 sheets gelatin, hydrated</li> <li>200 grams milk chocolate couverture</li> </ul> <ol><li>Combine the milk, cream, sucrose and coffee in a small saucepan. Bring to a boil.</li> <li>Remove from heat and whisk in the egg yolks. Add the hydrated gelatin.</li> <li>Strain into a container and add the milk chocolate, emulsify with an immersion blender.</li> <li>Divide among 10 serving glasses and freeze.</li> </ol><h5>Vanilla Parfait</h5> <h3>Ingredients</h3> <ul><li>90 grams whole milk</li> <li>140 grams heavy cream (36% fat) (1)</li> <li>2 grams lemon zest</li> <li>1 vanilla bean, split and scraped</li> <li>50 grams sucrose</li> <li>50 grams egg yolk</li> <li>2.5 sheets gelatin sheets, hydrated</li> <li>130 grams heavy cream (36% fat) (2), whipped</li> </ul><h3>Directions</h3> <ol><li>Combine the milk, first measurement of cream (1), sucrose, vanilla, and lemon zest in a small saucepan. Bring to a boil.</li> <li>Remove from heat and slowly whisk in the egg yolks. Return to heat and cook to 85˚C/185˚F. Add the hydrated gelatin and cool to 15˚C/60˚F.</li> <li>Strain. Fold in the second measurement of whipped cream and deposit into each serving glass, on top of the set milk chocolate cremeux. Chill to set.</li> </ol><h5>Cocoa Chiffon</h5> <h3>Ingredients</h3> <ul><li>50 grams cake flour</li> <li>7 grams cocoa powder</li> <li>2.5 grams baking powder</li> <li>1 gram salt</li> <li>25 grams egg yolks</li> <li>36 grams brewed coffee</li> <li>24 grams vegetable oil</li> <li>50 grams sucrose (1)</li> <li>60 grams egg whites</li> <li>15 grams sucrose (2)</li> </ul><h3>Directions</h3> <ol><li>Combine and sift together flour, cocoa powder, baking powder and salt. Reserve.</li> <li>Whisk together the egg yolks, coffee, oil and first measurement of sucrose (1). Gently incorporate the dry mixture into the egg yolk mixture.</li> <li>Prepare a simple meringue with the egg whites and remaining sucrose (2). Fold into the egg mixture.</li> <li>Transfer to a parchment-lined one-eighth sheet pan and bake at 205 C/400 F for approximately 15 minutes or until set.</li> <li>Allow to cool. Cut into small cubes or tear into small pieces and reserve.</li> </ol><h5>Chestnut Cream</h5> <h3>Ingredients</h3> <ul><li>250 grams chestnut puree</li> <li>250 grams sweetened chestnut paste</li> </ul><h3>Directions</h3> <ol><li>Thoroughly combine the chestnut puree and paste and pass through a fine sieve.</li> <li>Transfer to a pastry bag fitted with a very fine straight tip.</li> </ol><h5>Lemon Confit</h5> <h3>Ingredients</h3> <ul><li>2 pieces whole lemon, peeled into wide strips (white pith removed)</li> <li>Water, as needed</li> <li>100 grams sucrose</li> </ul><h3>Directions</h3> <ol><li>Blanch the lemon peel three times: cover in a saucepan with cold water, bring to a boil, and then strain.</li> <li>Place the blanched peels in a saucepan with the juice of the two lemons plus enough water to measure 300 grams total. Add the sucrose and heat to a gentle simmer. Continue to cook until softened and translucent, roughly 60 minutes. Cool and chill in the reduced syrup.</li> <li>Cut the strips of peel into small squares and reserve.</li> </ol><h5>Meringue Discs</h5> <h3>Ingredients</h3> <ul><li>60 grams egg whites</li> <li>50 grams sucrose</li> <li>50 grams confectioner's sugar</li> </ul><h3>Directions</h3> <ol><li>Begin whipping the egg whites in stand mixer on medium speed. Slowly add sucrose and confectioner’s sugar in a few additions until firm peaks are achieved.</li> <li>Pipe as desired onto acetate or non-stick dehydrator sheets and gently dry at 40 C/105 F for several hours until crisp.</li> </ol><h5>Pear Sorbet</h5> <h3>Ingredients</h3> <ul><li>45 grams sucrose (1)</li> <li>2 grams sorbet stabilizer</li> <li>260 grams water</li> <li>50 grams sucrose (2)</li> <li>41 grams glucose powder</li> <li>16 grams invert sugar</li> <li>500 grams pear puree</li> </ul><h3>Directions</h3> <ol><li>Combine first measurement of sucrose (1) and stabilizer.</li> <li>Heat water to 50 C/120 F. Whisk in stabilizer mixture, then remaining sucrose (2), glucose, and invert sugar; bring just to a boil. Remove from heat and chill; allow syrup to mature for at least 4 hours.</li> <li>Combine the pear puree and syrup and process in batch freezer; extract the mix at -5 C/23 F. Alternatively, transfer to PacoJet canisters and freeze; process as needed.</li> </ol><h5>Assembly</h5> <ul><li>Rum simple syrup (optional)</li> <li>Candied chestnut, drained and broken into pieces</li> <li>Amaretti cookies, crushed</li> <li>Gold leaf</li> <li>Confectioner’s sugar</li> </ul><h3>Directions</h3> <ol><li>Bring the chilled verrine glass to room temperature and allow to stand for 10 minutes to temper slightly. Arrange several pieces of the cocoa chiffon into the glass (soaked in rum syrup if desired).</li> <li>Pipe a continuous strand of the chestnut cream over the cake, nearly filling the remainder of the glass. Place a small scoop of pear sorbet into the center and finish with pieces of the candied chestnut, lemon confit, crushed amaretti cookie and gold leaf.</li> <li>Dust with confectioner’s sugar and top with a disc of meringue. Serve immediately.</li> </ol><p><em>Practice the fundamentals until you're making plated desserts in <a class="link--round-arrow" href="https://www.ice.edu/newyork/career-programs/school-pastry-baking-arts" target="_blank">Pastry &amp; Baking Arts at ICE.</a></em></p> Desserts Nuts and Seeds Food History Pastry Arts ICE Chef <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=22491&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="6F290MJmgWJn9W4fCLDn-jJ_OGbLxFgWotBddS82eZk"></drupal-render-placeholder> </section> </div> </div> Tue, 16 Feb 2021 14:55:46 +0000 aday 22491 at https://www.ice.edu Healthy-ish Valentine's Day Treats https://www.ice.edu/blog/healthy-valentine-treats <span>Healthy-ish Valentine&#039;s Day Treats</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Fri, 02/05/2021 - 15:48</span> https://www.ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/dark%20chocolate%20nut%20butter%20cups%20header.jpg?itok=VDXW7xr7 ICE&#039;s registered dietitian shares three sweet and guilt-free recipes for the occasion. <time datetime="2021-02-05T12:00:00Z">February 5, 2021</time> Abbie Gellman — ICE Chef and R.D. <p>Chef Abbie Gellman, RD shares her take on dark chocolate peanut butter cups, honey-whipped ricotta with espresso and vegan rice pudding made with alternative sweeteners and nutrient-dense ingredients.</p> <p>We’re already into February, which means Valentine’s Day is coming! For many of us, this brings sweet treats and sugary snacks. <a href="https://www.ice.edu/blog/all?blog_tag=Chocolate">Chocolate</a> has long been associated with love, so we shouldn’t completely reject it, right?</p> <p>I love chocolate and other indulgences but overloading on too many processed foods and sugar can have a significant impact on our health. Added sugar has been shown to cause our blood sugar to spike and lead to feeling sluggish, being hungry again fairly quickly, breakouts and moodiness, among other things.</p> <p><img alt="Chef Abbie with vegan rice pudding" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/vegan%20rice%20pudding%20web_0.jpg" class="align-right" />So how do we have our cake and eat it too? Craving a sweet snack or something special can be hard to ignore. Luckily, there are ways to cut down on total sugar and still enjoy dessert and other sweets. Vanilla extract, sweet spices such as cinnamon, ginger and clove, or fresh, frozen, canned and dried fruit are a great way to <a href="https://www.ice.edu/blog/sugar-alternative-sweeteners-baking">add some sweetness</a> to a dish. Pairing sugary or sweet ingredients with nutrient-dense items, like the nut butter and ricotta cheese in the recipes below, is a great way to add additional vitamins and minerals to your dessert. Portion size can be extremely helpful here as well since a little can go a long way. No need to eat six peanut butter cups when one will suffice; you can even stash them in your freezer where they’ll stay fresh for up to three months.</p> <p>Here are some recipes to satisfy your sweet tooth this Valentine’s Day.</p> <h5>Dark Chocolate Peanut Butter Cups</h5> <p><em>Yields 16 cups</em></p> <p>These delightful two-ingredient peanut butter cups will be your new go-to for easy, quick sweet treats. Here I’m using peanut butter, but any nut or seed butter you like will work. Dark chocolate provides health benefits from phytochemicals called flavanols, which have been shown to help reduce blood pressure and increase insulin sensitivity in adults. These benefits come from the cacao, so the higher the percentage the better; I recommend using at least 70% cacao dark chocolate. Along with flavanols, cacao also contains copper, zinc, magnesium and iron.</p> <ul><li>1 1/2 cups 70%+ dark chocolate chips</li> <li>1/2 cup nut butter</li> </ul><h3>Directions</h3> <ol><li>Place chocolate in a microwave-safe bowl. Microwave for 30 seconds, stir and continue for 10-second intervals until melted.</li> <li>Place 16 mini muffin liners on a baking sheet or in a large container that will fit in the freezer. Spoon a teaspoon of chocolate into each and place in the freezer for 5 minutes until set.</li> <li>Remove from freezer and add 1-2 teaspoons of nut butter to each then add another 1-2 teaspoons of chocolate on top of the nut butter layer.</li> <li>Place back in freezer and allow to set, approximately 15 minutes. Store in freezer until ready to eat.</li> </ol><p>Note: You can also melt the chocolate over indirect heat using a double boiler if preferred.</p> <h5><img alt="honey-whipped ricotta" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/honey%20ricotta%20web.jpg" class="align-right" />Honey Whipped Ricotta with Espresso</h5> <p><em>Yields 2 servings</em></p> <p>Sweetened with honey and topped with chocolate chips, this dessert is sure to be a crowd-pleaser. Adding a shot of espresso (or coffee) gives this dessert a pop of flavor. Paired with some chocolate chips makes this taste luxurious and creamy. You can also add fresh fruit like raspberries and strawberries in addition to or in place of the chocolate.</p> <h3>Ingredients</h3> <ul><li>8 ounces ricotta cheese</li> <li>2 tablespoons honey</li> <li>2 tablespoons espresso</li> <li>1 teaspoon 70%+ dark chocolate chips or chocolate shavings</li> </ul> <ol><li>In a bowl, whip together the ricotta and honey until light and smooth. This may take ~4-5 minutes.</li> <li>Spoon into two dessert bowls. Drizzle 1 tablespoon espresso into each dish and sprinkle with chocolate chips or shavings.</li> </ol><h5>Vegan Rice Pudding</h5> <p><em>Yields 4-6 servings</em></p> <p>This one-pot dessert is delicious served warm or cold. Serve with fresh berries, cinnamon and a dollop of whipped cream or, to keep it vegan, whipped coconut cream. For this recipe, look for coconut milk found in a carton versus the can. The carton coconut milk has a higher water content and lower fat content than its cousin in the can. I also often use maple sugar instead of granulated sugar or brown sugar. Sugar is sugar, but maple sugar provides a subtle maple flavor as well as some nutrients such as iron and magnesium.</p> <h3>Ingredients</h3> <ul><li>2/3 cup arborio rice rinsed and drained</li> <li>1 quart coconut milk carton or almond milk (or a mixture of the two)</li> <li>1 cinnamon stick</li> <li>1/2 teaspoon kosher salt</li> <li>1/4 cup maple sugar</li> <li>1/3 cup raisins, optional</li> <li>1/2 teaspoon ground cinnamon, for garnish</li> </ul><h3>Directions</h3> <ol><li>In a large saucepan over medium-high heat, add rice, coconut milk, cinnamon stick, salt and sugar. Mix together well and allow to just boil then decrease heat to low, cover, and cook for 25-30 minutes. Check occasionally and stir.</li> <li>Add raisins (optional) and cook for an additional 15 minutes, stirring frequently until creamy and the liquid is mostly evaporated. If liquid evaporates too quickly, add some to the rice mixture.</li> <li>Serve warm or cold, garnished with ground cinnamon.</li> </ol><p>Note: If you do not have cinnamon sticks you can follow the ratio of: one, 3-inch cinnamon stick equals a 1/2 teaspoon of ground cinnamon. So, add about a 1/2 teaspoon of ground cinnamon while the vegan rice pudding cooks.</p> <p><em>Don't miss our Valentine's Day <a class="link--round-arrow" href="https://recreational.ice.edu/Home/VirtualClasses" target="_blank">cooking classes available online.</a></em></p> Valentine&#039;s Day Recipe ICE Chef Healthy Desserts <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=22431&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="stJzR6oKvMIuYDp_INVdO6gfkvnmRDe_0pFiRGdwZTE"></drupal-render-placeholder> </section> </div> </div> Fri, 05 Feb 2021 20:48:16 +0000 aday 22431 at https://www.ice.edu Chef Frank's Crab Chowder https://www.ice.edu/blog/frank-proto-crab-chowder-recipe <span>Chef Frank&#039;s Crab Chowder</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Tue, 01/12/2021 - 12:06</span> https://www.ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/chowder%20header.jpg?itok=qyjnOlO4 The sweet and flaky seafood is perfect for this soup. <time datetime="2021-01-15T12:00:00Z">January 15, 2021</time> Frank Proto — Director of Culinary Operations <p>In the latest episode of Epicurious' 4 Levels series, Chef Frank Proto demonstrates his take on chowder, the hearty soup typically made with seafood.</p> <p>Chef Frank sources live crab, starchy potatoes, jumbo lump crab meat for body and texture, and big, thick chunks of bacon called lardon for his crab chowder. He purees half of his soup for thickening and adds cream for a more luxurious flavor. And of course, he makes his crackers from scratch, adding parsley, thyme and bacon fat. </p><p>"Chowder is a rustic soup, if it's not perfect don't worry about it," Chef Frank says. Watch the video for his demo, and get the complete recipe below. </p><div class="video-embed-field-provider-youtube video-embed-field-responsive-video"><iframe width="854" height="480" frameborder="0" allowfullscreen="allowfullscreen" class="yt-embed" src="https://www.youtube.com/embed/EKFde8F_jsM?autoplay=0&amp;start=0&amp;rel=0&amp;enablejsapi=1"></iframe> </div> <h5>Crab Chowder</h5> <p>"I love chowder, but I find usually it is too thick and heavy due to the fact that most people thicken their recipes with a roux," Chef Frank says. "This recipe is close to a classic chowder, thickened with potatoes and cream."</p> <h5>Crab Stock</h5> <p><em>Yields about 1 gallon</em></p> <ul><li>1/4 cup clarified butter</li> <li>8 blue claw crabs (top shell, gills &amp; guts removed), chopped</li> <li>2 small onions, rough chop</li> <li>3 stalks celery, rough chop</li> <li>4 cloves garlic</li> <li>1 cup dry sherry (fino)</li> <li>1 bay leaf</li> <li>10 parsley stems</li> <li>1 sprig thyme</li> <li>6 quarts water</li> </ul><h3>Directions</h3> <ol><li>Heat a large stockpot on medium. Add the clarified butter, then the crabs. Let sweat (without color) for 6-7 minutes.</li> <li>Add the onions, celery and garlic. Sweat for another 5-7 minutes.</li> <li>Deglaze with the sherry and cook until the alcohol has evaporated.</li> <li>Add the bay leaf, parsley stems, thyme and water. Let come to a simmer.</li> <li>Skim any scum off the top and simmer for about 45 minutes to an hour. Strain through a chinois and use immediately or chill rapidly for later use.</li> </ol><h5>Chowder</h5> <p><em>Yields 6-8 servings</em></p> <h3>Ingredients</h3> <ul><li>1/4 pound unsalted butter</li> <li>1/2 pound slab bacon, medium dice, skin removed</li> <li>3 small onions, medium dice</li> <li>4 cloves garlic, minced</li> <li>4 stalks celery, medium dice</li> <li>4 pounds Idaho potatoes, peeled, large dice</li> <li>4 quarts crab stock</li> <li>1 bouquet garnis (1 sprig thyme, 1 small bay leaf, 8 parsley stems)</li> <li>2 cups heavy cream</li> <li>1 1/2 pounds jumbo lump crab, Dungeness crab or king crab, meat only</li> <li>3 tablespoons dry sherry (fino)</li> <li>Salt</li> <li>Black pepper (fresh cracked)</li> </ul> <ol><li>Heat a large pot on medium. Add the butter and bacon. Cook the bacon through without color, about 7 minutes.</li> <li>Add the onions and garlic, sweat until soft with no color. Add the celery, potatoes, stock and bouquet garnis. Bring to a simmer. Skim any scum.</li> <li>Simmer until the potatoes are tender, about 25 minutes. Remove from the heat.</li> <li>Puree half of the soup (vegetables only, do not puree the bacon) in a Vitamix and return to the pot.</li> <li>Add the cream and sherry. Season with salt and pepper.</li> <li>Bring back to a simmer and then add the crab to heat through. Try to leave the crab as whole as possible.</li> </ol><h5>Oyster Crackers</h5> <p><em>Yields about 2 cups</em></p> <h3>Ingredients</h3> <ul><li>1 cup all-purpose flour</li> <li>1 teaspoon salt</li> <li>1 teaspoon sugar</li> <li>1 teaspoon baking powder</li> <li>2 tbsp lard or bacon fat, cold</li> <li>1/4 cup parsley, chopped</li> <li>1 teaspoon fresh thyme leaves</li> <li>1/3 cup ice water</li> </ul><h3>Directions</h3> <ol><li>Preheat oven to 350 F. Mix the flour, salt, sugar and baking powder in a food processor.</li> <li>Add the parsley and thyme. Pulse until combined.</li> <li>Add the lard or bacon fat. Pulse until the mixture is mealy.</li> <li>Add the ice water until a ball forms.</li> <li>Remove the dough, wrap in plastic film and let rest for 20-30 minutes.</li> <li>Roll out the dough on a floured surface to about 1/8 in thick.</li> <li>Cut into circles with a large pastry tip.</li> <li>Lay on a sheet tray in one layer and bake for 15 minutes at 350 F and then lower the oven to 200 F and dry out for 25 minutes.</li> </ol><p><em>Study soups and seafood with Chef Frank in <a class="link--round-arrow" href="https://www.ice.edu/newyork/career-programs/school-culinary-arts" target="_blank">Culinary Arts at ICE.</a></em></p> Soups Fish &amp; Seafood Recipe ICE Instructors Video Epicurious <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=22271&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="FuWoY2uFnvpS1QEMn5D2UyRYXRvPT53SfxCTfHWQq4w"></drupal-render-placeholder> </section> </div> </div> Tue, 12 Jan 2021 17:06:21 +0000 aday 22271 at https://www.ice.edu Chef Palak's Dosa Recipe https://www.ice.edu/blog/dosa-batter-green-chutney <span>Chef Palak&#039;s Dosa Recipe</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Tue, 12/29/2020 - 11:25</span> https://www.ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/dosa%20header.jpg?itok=ALFa3M_M The pro chef coaches a novice chef on preparing an Indian rice pancake. <time datetime="2021-01-06T12:00:00Z">January 6, 2021</time> Palak Patel — ICE Chef <p>On Epicurious' Pro Chef vs. Novice Chef series, a professional chef from the Institute of Culinary Education swaps ingredients with a home cook to prepare two versions of the same dish. The latest episode features dosas, the South Indian savory specialty that resembles a French crepe.</p> <p>Dosa is a beautiful, paper-thin rice crepe made with a fermented batter. Chef Palak stuffs her authentic version with potatoes, masala, green coconut chutney, freshly grated coconut and more, serving the pancake with <em>sambar</em>, a legume-based stew, made from scratch and a nice, warm soup on the side.</p> <p>Watch the video to see a novice take on the pro version, and get Chef Palak's recipe below.</p> <div class="video-embed-field-provider-youtube video-embed-field-responsive-video"><iframe width="854" height="480" frameborder="0" allowfullscreen="allowfullscreen" class="yt-embed" src="https://www.youtube.com/embed/xX-Thq63Zzw?autoplay=0&amp;start=0&amp;rel=0&amp;enablejsapi=1"></iframe> </div> <h5>Dosa Batter</h5> <ul><li>2 2/3 cup dosa rice</li> <li>1 cup urad dal</li> <li>1/4 cup poha</li> <li>1 teaspoon fenugreek seeds</li> <li>Water, as needed</li> </ul> <ol><li>For the batter, wash rice using a mesh strainer until the water runs clear. Place rice in a bowl and add 6 cups cold water. Rinse urad dal thoroughly and place in another bowl with 6 cups of water. In a small bowl, add the teaspoon of fenugreek seeds and soak in water. Soak everything overnight up to 24 hours.</li> <li>Drain the water from the dal and rice. In a high-speed blender put rice mixture in small batches with ¼ cup water and blend until smooth. Repeat the process with the urad dal and add fenugreek seeds to the mixture adding small amounts of water as needed.</li> <li>In an extra-large bowl, combine both mixtures and mix well. Cover with a plate and drape with a kitchen towel. Turn the oven light on and place it in the middle rack to ferment overnight. Place a sheet tray underneath to catch any spills. Note: There will be small air bubbles at the top after 8-10 hours. If not, ferment longer. Season with salt and set aside.</li> </ol><h5>Dosa Filling</h5> <h3>Ingredients</h3> <ul><li>1 1/2 pounds yellow Yukon potatoes, rinsed</li> <li>3 tablespoon ghee</li> <li>1 teaspoon black mustard seeds</li> <li>1 dried red chili pepper</li> <li>1 tablespoons urad dal</li> <li>2 tablespoon peanuts</li> <li>2 sprigs curry leaves</li> <li>1/8 teaspoon hing (asafoetida)</li> <li>1 red onion, cut thin strips</li> <li>2-3 Thai green chilies or serrano peppers, chopped</li> <li>1 teaspoon turmeric</li> <li>1/4 teaspoon cumin powder</li> <li>1/4 teaspoon cayenne pepper (or to taste)</li> <li>Kosher salt, to taste</li> <li>1/2 cup cilantro, chopped</li> <li>2-3 drops lemon juice</li> </ul><h3>Directions</h3> <ol><li>In a large pot, add cold water and potatoes and bring to a boil. Cook potatoes to fork-tender. Leave in water until completely cooled. Peel and mash roughly leaving large chunks.</li> <li>In a large skillet, add ghee over medium-high heat. When ghee is hot and shimmering, add mustard seeds and cook for 30 seconds. The seeds will pop and infuse oil. Lower heat and add urad dal and peanuts to toast 2-3 minutes, or until lightly golden.</li> <li>Gently add curry leaves (they will splatter in oil), hing, red pepper and onions, season with salt. Cook until onions have softened. Add turmeric, cumin powder and cayenne pepper.</li> <li>Add potatoes to the onion mixture and stir. Cover and cook gently for 10 minutes. Season well with salt, add cilantro and lemon juice drops. Set aside.</li> </ol><h5>Dosas</h5> <h3>Directions</h3> <ol><li>For dosas, set a dosa griddle to medium heat. Using a paper towel with a teaspoon of oil, brush a thin layer on the pan.</li> <li>Using a large spoon, add batter and in a circular motion spread thinly around the pan to cover the surface. Drizzle a few teaspoons of ghee. Cook until the center and edges brown slightly and the dosa comes away from the pan.</li> <li>Using a thin silicone spatula, carefully work around the edges to remove from pan.</li> <li>Add potato filling in the center of the dosa and close in a half-moon.</li> </ol><h5>Green Chutney</h5> <h3>Ingredients</h3> <ul><li>1/2 cup dried unsweetened coconut, fresh or frozen</li> <li>1/2 cup cilantro</li> <li>1 Thai green chili, chopped</li> <li>1/2 inch ginger, chopped</li> <li>1 1/2 tablespoon of roasted chana dal</li> <li>1/4 teaspoon lemon juice</li> <li>Kosher salt, to taste</li> <li>1/4 cup water, more as needed</li> </ul><h3>Directions</h3> <ol><li>Add ingredients to a blender and puree. Season as needed.</li> <li>Top with tempering spices.</li> </ol><h5>Tomato Chutney</h5> <h3>Ingredients</h3> <ul><li>3 ripe Roma tomatoes</li> <li>1 tablespoon oil</li> <li>2 tablespoon chana dal</li> <li>1/2 small red onion</li> <li>1/8 teaspoon</li> <li>1/2 inch ginger</li> <li>1 teaspoon cumin seeds</li> <li>1/4 teaspoon cayenne powder</li> <li>1 teaspoon tamarind paste</li> <li>Kosher salt, to taste</li> </ul><h3>Directions</h3> <ol><li>In a skillet, add oil and heat over medium heat.</li> <li>Add cumin seeds and cook until they pop for 30 seconds.</li> <li>Add chana dal and cook for 3-4 minutes.</li> <li>Add hing, onions, tomatoes, ginger, tamarind, salt and cook for another 5-7 minutes until onions are translucent.</li> <li>Puree in a blender. Adjust seasoning as needed.</li> <li>Top with tempering spices.</li> </ol><h5>Tempering Spices</h5> <h3>Ingredients</h3> <ul><li>1/4 cup high-heat oil (grapeseed or safflower)</li> <li>2 tablespoons mustard seeds</li> <li>4 sprigs curry leaves</li> <li>1/2 teaspoon hing</li> <li>2-3 dried chilies</li> </ul><h3>Directions</h3> <ol><li>In a small skillet, add oil over medium-high heat. Add mustard seeds and cook for 30 seconds until they pop.</li> <li>Gently add curry leaves, hing and dried chilies. Remove from heat and spoon over both chutneys. Reserve some for sambar.</li> </ol><h5>Sambar</h5> <h3>Ingredients</h3> <ul><li>1 cup yellow toor dal or tuvar dal, washed and soaked 30 minutes</li> <li>2 tablespoons oil</li> <li>1 teaspoon mustard seeds</li> <li>1 teaspoon fenugreek seeds</li> <li>1 small red onion, sliced into thin strips</li> <li>1/4 teaspoon hing</li> <li>2 Roma tomatoes, chopped</li> <li>2 sprigs curry leaves</li> <li>1 tablespoon tamarind paste</li> <li>4 cups water</li> <li>1 carrot, diced</li> <li>1 Japanese eggplant, cubed into small pieces</li> <li>6 pieces frozen drumsticks, defrosted</li> <li>1/2 cup green beans, chopped</li> <li>1 teaspoon turmeric</li> <li>1 teaspoon cayenne powder</li> <li>1 tablespoon sambar powder</li> <li>Kosher salt, to taste</li> <li>Cilantro leaves, finely chopped for garnish</li> </ul><h3>Directions</h3> <ol><li>Heat instant pot to saute setting and add oil. Add mustard and fenugreek seeds, cook for 30 seconds until fragrant and seeds pop.</li> <li>Add the chopped onions and salt, saute until onions are translucent with no color. Add chopped tomatoes, sambar powder and salt. Saute for another 2 minutes.</li> <li>Add toor dal and water to the instant pot. Change the setting to pressure cook mode for 10 minutes at high pressure. Be sure to place the vent in seal position.</li> <li>Cool until the pot releases pressure. Stir in the tamarind paste and season as needed. For a thicker consistency, set the pot back to saute setting and evaporate the water as needed.</li> </ol><p><em>Read about the <a href="https://www.ice.edu/blog/french-crepes">history of crepes</a>, and study global cuisines in <a class="link--round-arrow" href="https://www.ice.edu/request-info" target="_blank">Culinary Arts at ICE.</a></em></p> Global Cuisine Recipe Video Epicurious ICE Chef <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=22176&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="BgjT2o3GRiQL44BlnXN7Fds1P8Rk1IrK33IspiF-ZRI"></drupal-render-placeholder> </section> </div> </div> Tue, 29 Dec 2020 16:25:45 +0000 aday 22176 at https://www.ice.edu