Recipes en 5 New Books by ICE Alumni <span>5 New Books by ICE Alumni</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Tue, 12/07/2021 - 13:49</span> Just in time for the holiday season. <time datetime="2021-12-07T12:00:00Z">December 7, 2021</time> Pamela Vachon — Food and Travel Writer (Culinary, ‘11) <p>Institute of Culinary Education graduates go on to a wide variety of culinary careers, including becoming authors. The types of books from ICE alumni vary widely, including illustrative cookbooks by chefs and recipe developers, restaurant management guides and memoirs about culinary or restaurant life. Part of my own decision to go culinary school came from an avid consumption of written narratives by culinary students, chefs, restaurant entrepreneurs, servers and bartenders.</p> <p>Culinary books make great gifts for anyone with similar food-centric sensibilities, even for those who love to eat but not necessarily to cook. Who doesn’t love to admire alluring photographs of expertly prepared dishes? If you know someone in your life who seeks out cookbooks or other food narratives for recipe or even life inspiration, here are five recent titles by ICE alumni, perfect for gifting this season.</p> <h5><a href="" rel=" noopener" target="_blank">“Bare Minimum Dinners: Recipes and Strategies for Doing Less in the Kitchen”</a><br /> by Jenna Helwig (Culinary ‘07)</h5> <p>After a career spent encouraging cooks to spend more time in the kitchen by meal prepping, batch cooking and preparing homemade pantry staples, Jenna Helwig, Food Director at Real Simple Magazine, took a turn toward minimalism in her latest project. On her website, she remarks about “Bare Minimum Dinners” that she “realized that the secret to cooking more is to do less: to pare back, to embrace some store-bought shortcuts, to eliminate fuss and, in the process, extra dirty dishes.”</p> <p>The result of this mindset is a vibrant, practical cookbook suitable for cooking novices and professionals alike that reduces effort, but never flavor. Different sections of the book are organized by separate strategies, like minimizing hands-on cooking time (think slow cooker), and number of ingredients needed or dishes used (think sheet pan or one-pot meals). The cover art features a dish that perfectly demonstrates Helwig’s philosophy to an appealing result: Fish Stick Tacos. Other standout recipes include Korean Sloppy Joes with Quick Pickles, Shortcut Salmon Burgers and Gnocchi Sheet Pan Supper.</p> <p><a class="link--round-arrow" href=""><em>Learn more about earning a Culinary Arts diploma at ICE.</em></a></p> <p><img alt="black_white_and_the_grey" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Black%2C%20White%2C%20and%20The%20Grey%20Penguin%20Randomhouse.jpeg" class="align-center" /></p> <h5><a href="" rel=" noopener" target="_blank">“Black, White and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant”</a><br /> By Mashama Bailey (Culinary, ‘01) and John O. Morisano </h5> <p>In 2019 ICE alum Mashama Bailey won the James Beard Award for Best Chef Southeast for her beloved Savannah restaurant, The Grey, the site of a formerly segregated Greyhound bus station. “Black, White, and The Grey” tells the story of the restaurant’s unlikely beginning, with an auspicious partnership between two former New Yorkers: a white male entrepreneur from Staten Island, and a female African-American chef from Queens. Trading off narration duties, co-authors Mashama Bailey and John O. Morisano allude to the inherent matter of race in the book’s title. Their story about bridging gaps and acknowledging biases to create a restaurant and build a friendship based on mutual respect is a vital one in the current American racial climate. </p> <h5><a href=" " rel=" noopener" target="_blank">“Chaat: Recipes from the Kitchens, Markets, and Railways of India: A Cookbook”</a><br /> by Maneet Chaugan and Jody Eddy (Culinary, '06)</h5> <p>In Indian cuisine, chaat are like snacks or hors d'oeuvres, and they include many regional dishes whose various components result in savory bites of abundant flavors and textures. In <a href="" rel=" noopener" target="_blank">an article written for Bon Appétit</a>, food reporter Priya Krishna notes that the category of chaat “hits practically every element that makes something craveable—sweet, sour, tangy, spicy and crunchy.”</p> <p>In “Chaat: Recipes from the Kitchens, Markets, and Railways of India,” authors Maneet Chaugan and Jody Eddy offer an additional component that makes their book on exploring the chaat of India extra craveable: an element of escapism via railway travel. Recipes range from finger foods to forked dishes, and are seasoned with stories of time spent on trains and in railway stations, convenient locations for the amazing street vendors who create some of India’s most memorable chaat. The book is an ideal gift for anyone in need of more flavor, color or even scenery in their life this year.</p> <h5><a href="" rel=" noopener" target="_blank">“Food Between Friends: A Cookbook” </a><br /> by Jesse Tyler Ferguson and Julie Tanous (Culinary, '13)</h5> <p>“Food Between Friends” is not only a cookbook, but also a metaphor for the “platonic marriage” between actor Jesse Tyler Ferguson and recipe developer Julie Tanous, whose mutual Southern roots formed a lifelong bond when the two met in California. Their very first exchange at a dinner party that caused them both social anxiety resulted in a laugh, and they’ve been laughing — and cooking — together ever since. You get a taste of the humor and warmth in their partnership beginning in the table of contents, whose cheeky sections include: “Brunch: Not Just a Sunday Thing,” “Ain’t Nobody Here But Us Chickens,” “Taco Break” and “You Deserve Butter.”</p> <p>Through their friendship spent largely in the kitchen, Jesse Tyler Ferguson and Julie Tanous have created a cookbook of Southern-inspired dishes viewed through a vibrant California lens, such as a Garlicky Sorghum Chicken Stir Fry and Blue Cornmeal Pancakes with Blueberry Butter. Photos throughout the book depict colorful dishes and a pair of friends having a blast. “Food Between Friends” isn’t just a cookbook — it’s also relationship goals.</p> <p><em><a class="link--round-arrow" href="">Explore Wine &amp; Beverage Studies at ICE </a></em></p> <h5><a href=" " rel=" noopener" target="_blank">“Gazoz: The Art of Making Magical, Seasonal Sparkling Drinks” </a><br /> by Adeena Sussman (Culinary, ‘06) and Benny Briga​</h5> <p>ICE Alum Adeena Sussman is especially skilled at creating recipe books with titles that strike an emotional chord. Following her previous cookbook, “Sababa: Fresh, Sunny Flavors from My Israeli Kitchen,” she partners with Tel Aviv restaurateur Benny Briga for “Gazoz: The Art of Making Magical, Seasonal, Sparkling Drinks.” For my taste, “sunny” and “magical” are two words bound to bring me to the table, or in the case of recipe books, the table of contents.</p> <p>In Israeli culture, a “gazoz” is a carbonated, non-alcoholic drink. Creating magic out of such a simple concept is the work of two flavor and presentation masters. Herbs, veggies, fruit, flowers and spices are all used to create infusions and syrups, and toward the layering of simple drinks into things that sparkle in more than just the carbonated way. The book itself, and its resulting recipes, are tonics for a world definitely in need of one.</p> <p><em>Images courtesy of Penguin Randomhouse and Workman Publishing.</em></p> Cookbooks Holidays Cooking Drinks <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=23971&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="G0-sBICq8PtcWXHyPnCH96-erEAez1dekgFNonETONk"></drupal-render-placeholder> </section> </div> </div> Tue, 07 Dec 2021 18:49:02 +0000 abaker 23971 at How to Make the Ultimate Latkes, According to ICE Chefs <span>How to Make the Ultimate Latkes, According to ICE Chefs</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Wed, 12/01/2021 - 13:58</span> <time datetime="2021-12-01T12:00:00Z">December 1, 2021</time> Abbe Baker — Content Director <p>We pitted two ICE chefs against each other to see which family latke recipe reigned supreme.</p> <p>Like many Hanukkah holiday staples, the humble-yet-mighty potato pancake can be prepped in a myriad of ways with every family having their own particular recipe or method. </p> <p>“Your potato latke shouldn’t be fancy,” says Chef and Dean of Students, Lorne Feldman. “That’s not the point. Keep them simple — make them like your grandmother did.”</p> <p>So here at ICE, we upped the ante and put latkes to the test, pitting Chef Lorne Feldman against Joshua Resnick, Lead Chef and Operations Manager, to see which latke reigned supreme. </p> <p><a class="link--round-arrow" href=""><em>Learn more about earning a Culinary Arts diploma at ICE.</em></a><br /><br /> According to both chefs, there’s a method to the latke madness. “I start by using a food processor to fabricate my onions, allowing me to extract as much of the juice from them,” says Chef Joshua. “This helps prevent the potatoes from oxidizing and ensuring that the onions are evenly spread throughout the mixture. It also allows the onions to cook fully, releasing their natural sweetness.” Using only the potato starch as the binder, these latkes are both gluten-free and vegetarian — an added bonus. </p> <p>Chef Lorne prefers to grate all of his ingredients using the large holes of a box grater, just as his grandmother did when he was growing up. “I use matzo meal as a binder as I prefer the texture versus using flour, and because my grandmother always had matzo meal on hand,” he says. “These latkes are considered kosher, except if you nick your finger on the grater — then, not kosher anymore!” </p> <p>The one thing both chefs agree on is that a proper latke should err on the salty side — and they never eat latkes outside of their own kitchen. </p> <h5>Chef Joshua’s Minimalist Potato Latkes</h5> <p>Yield: 18-20 Latkes</p> <ul><li>1 Spanish or yellow onion, peeled and quartered</li> <li>4 Idaho or Russet potatoes (about 2 lbs.), washed and scrubbed</li> <li>Salt</li> <li>Freshly ground black pepper</li> <li>2 large eggs</li> <li>Salt and freshly ground black pepper</li> <li>Canola oil</li> </ul><h3>Directions</h3> <ol><li>Process onion in a food processor until fully puréed, scraping down the sides to ensure there are no large pieces left behind; reserve in a large mixing bowl.</li> <li>Using the large side of a box grater, grate the potatoes into the bowl with the onion purée, stirring each potato individually into onion mixture before continuing to the next potato.</li> <li>Once all the potatoes have been incorporated, season the mixture with salt and freshly ground black pepper and mix (preferably by hand) until well-combined. </li> <li>Working over a smaller bowl, take a portion of the potato mixture in a clean kitchen towel and squeeze out as much of the liquid as possible, reserving liquid in a measuring cup. Transfer the squeezed-out potato into a new bowl. Once all of the potato has been squeezed, transfer all of the potatoes back into the initial bowl.</li> <li>Allow the potato liquid to sit for 10 minutes, then pour off all of the liquid from the top, leaving the layer of white potato starch at the bottom of the container. Crack the eggs over top of the potato starch and, using a fork, scrape up all of the starch and whisk into the eggs.</li> <li>Pour the egg mixture into the bowl with the potato mixture and fold together.</li> <li>Fill a straight-sided pan with 1/4 inch of oil, and heat over medium heat until it reaches 325-350 F.</li> <li>Measure out 1/4 cup of the potato mixture in a dry measuring cup and carefully drop into the oil. Use a fish spatula to flatten out the latke to be half-inch-thick. Fry for 2-3 minutes per side or until golden brown on both sides, then transfer to a baking rack over a sheet tray.</li> <li>Serve immediately or allow to cool before putting in the fridge. If these are being made in advance, store in an airtight container for up to three days or freeze for up to two months. To reheat, preheat an oven to 375 F and cook on a tin foil-lined pan for 10-15 minutes.</li> </ol><h5>Chef Lorne’s Family’s Potato Latkes</h5> <p>Yield: 18-20 Latkes</p> <h3>Ingredients</h3> <ul><li>2 pounds potato</li> <li>1 pound yellow onion</li> <li>2 eggs</li> <li>¼ cup matzo meal</li> <li>2-3 teaspoons kosher salt</li> <li>1 teaspoon ground black pepper</li> <li>Peanut oil, for frying</li> </ul> <ol><li>Alternating with the onion, peel and grate the potatoes on the large holes of a box grater.</li> <li>Put the potato mixture in cheesecloth or a kitchen towel and squeeze out as much liquid as possible.</li> <li>In a large bowl, combine the potato mixture with the eggs, matzo meal, salt and pepper.</li> <li>Heat peanut oil over medium heat until shimmering. Fry a small bit of the mixture to taste for seasoning and adjust as necessary.</li> <li>Scoop 1/4-1/3 cup of mixture and place in the hot oil, flatten lightly with a spatula.</li> <li>Fry until golden brown, then flip and fry the other side. It should take between 7-10 minutes per side. Place on a paper towel or paper bag to drain out the excess oil.</li> <li>Serve with sour cream or apple sauce and enjoy.</li> </ol><p><em>Chef’s Note: Latkes can be made in advance. After draining on towels, they can be placed in a 200 F oven on a wire rack over a sheet pan to keep warm. </em></p> Culinary Arts Recipe Holidays Appetizers <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=23931&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="Mt_nN4LeoMw9tEGbO_XDJ1hsSyOqi8yBX3dIbYnHwzI"></drupal-render-placeholder> </section> </div> </div> Wed, 01 Dec 2021 18:58:53 +0000 abaker 23931 at Chef Frank’s Coconut Panna Cotta <span>Chef Frank’s Coconut Panna Cotta</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Tue, 10/12/2021 - 16:27</span> Take a tip from Chef Frank and up your pudding game with this layered dessert. <time datetime="2021-10-12T12:00:00Z">October 12, 2021</time> Frank Proto — Director of Culinary Operations <p>Want to take your homemade pudding to new heights? Chef Frank Proto shares an elevated take on coconut pudding in the latest episode of Epicurious’ 4 Levels series. </p> <p>Chocolate, vanilla, banana or any which way you cut it, homemade pudding is a comforting dessert that can be easily made at home. The Italian version is known as panna cotta and requires the same method of thickening sweetened cream with gelatin. Chef Frank flavors his panna cotta with coconut and layers it with bright, acidic mango gelée and sweet pandan foam. </p> <p>“Pandan leaf is common in Southeast Asia. It has a very popcorn or grassy note to it, and you’ll see it used in a lot of desserts,” Frank says. “I’m not an expert on Southeast Asian flavors, but, as a chef, I constantly like to experiment with new ingredients and this is fairly new to me and I just think it’s wonderful.” </p> <p>Watch Chef Frank’s demo in Epicurious’ latest 4 Levels series and get the accompanying recipe below. </p> <p><a class="link--round-arrow" href="" target="_blank">Learn more about earning a Pastry &amp; Baking diploma at ICE.</a></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=";start=0&amp;rel=0&amp;enablejsapi=1"></iframe> </div> <h5>Coconut Panna Cotta with Mango Gelée &amp; Pandan Foam</h5> <p><em>Yields 6-8 servings</em></p> <h5>Mango Gelée</h5> <p><strong>Ingredients</strong></p> <ul><li>3 sheets gelatin (gold)</li> <li>400 grams mango puree</li> <li>Juice of one lime</li> </ul><h3>Directions</h3> <ol><li>Bloom the gelatin in cold water; reserve. </li> <li>Heat the mango puree and add the lime juice.  </li> <li>Squeeze out excess water of gelatin and add to the mango puree; place in the bottom of a glass and let set.  </li> </ol><h5>Coconut Panna Cotta</h5> <h3>Ingredients</h3> <ul><li>500 milliliters heavy cream</li> <li>1500 milliliters coconut milk</li> <li>301 grams sugar</li> <li>15 grams gelatin sheets (gold)</li> </ul><h3>Directions</h3> <ol><li>Heat the cream, coconut milk and sugar in a sauce pan until just below a simmer.  </li> <li>Bloom the gelatin in cold water.</li> <li>Add the gelatin to the cream and coconut mixture. Strain and chill but not so cold that it sets only enough so it doesn’t melt the mango. </li> <li>Pour over the layer of mango gelée and let set.</li> </ol><h5>Pandan Foam</h5> <h3>Ingredients</h3> <ul><li>1 quart half-and-half</li> <li>¾ cup sugar</li> <li>2 ounces pandan leaf  </li> <li>Zest of 1 lime</li> <li>½ tsp xanthan gum</li> </ul><h3>Directions</h3> <ol><li>Heat the half-and-half and sugar to a simmer.  </li> <li>Turn the heat off, add the pandan leaf and lime zest and let steep for 5 minutes. </li> <li>Put the pandan mixture into a vita prep with only half of the leaves (about 1 ounce, discard the rest). Puree until the mixture turns green. With the blender running, add the xanthan gum and puree on high for 1 minute.</li> <li>Strain through a chinois and chill in an ice bath. Once chilled, add to a siphon and charge with two No2 canisters; reserve. </li> </ol> <h5>Garnish and Assembly</h5> <p><strong>Ingredients</strong></p> <p>Young coconut, diced<br /> Fresh mango, diced</p> <p>Spray pandan foam on top of reserved parfaits, garnish with diced mango and coconut and serve immediately. </p> <p><a class="link--round-arrow" href="">Find more culinary inspiration in Epicurious' 4 Levels video series.</a></p> Recipe Pastry Arts ICE Instructors 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=23721&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="XOwFYQ_Nbm-OLHru4SCLOG6u4cPRHp64AedjmCxzKH8"></drupal-render-placeholder> </section> </div> </div> Tue, 12 Oct 2021 20:27:08 +0000 abaker 23721 at Chef Penny's Passion Champagne Crepes <span>Chef Penny&#039;s Passion Champagne Crepes</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Wed, 08/04/2021 - 13:25</span> How to make a sweet version of the French classic. <time datetime="2021-08-04T12:00:00Z">August 4, 2021</time> Penny Stankiewicz — Chef-Instructor, Pastry &amp; Baking Arts, The Art of Cake Decorating <p>On the latest episode of Epicurious' 4 Levels series, Pastry &amp; Baking Arts Chef-Instructor Penny Stankiewicz prepares sweet crepes with blackberry, passion fruit and Champagne.</p> <p>Chef Penny says anywhere water is called for, you can replace that with a flavorful liquid — like Champagne, which in the case adds a little bit of lightness to the final dish thanks to the carbonation in the bubbly drink.</p> <p>Watch her demo the dish 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=";start=0&amp;rel=0&amp;enablejsapi=1"></iframe> </div> <h5>Blackberry Passion Champagne Crepes</h5> <p><em>Yields 2-4 servings</em></p> <h5>Crepes</h5> <p><em>Yields 10-12</em></p> <ul><li>133 grams all-purpose flour</li> <li>15 grams sugar</li> <li>3 grams salt</li> <li>2 large eggs</li> <li>140 grams milk</li> <li>140 grams champagne</li> <li>40 grams butter, melted and cooled</li> <li>Extra butter for greasing the pan</li> </ul><h3>Directions</h3> <ol><li>Combine the flour, salt and sugar in a blender.</li> <li>Add the eggs and milk, and process to combine.</li> <li>Add the champagne and blend for 30 seconds. It’s best to let the batter rest for at least an hour in the refrigerator, but overnight is better.</li> <li>When you’re ready to make the crepes, place a crepe pan or small sauté pan over medium-high heat. Grease the pan lightly using a piece of paper towel with oil on it or melted butter and a brush.</li> <li>Pour about 3 tablespoons of batter into the pan, swirling constantly to spread it thinly around the pan. Quickly pour back any extra batter.</li> <li>Cook until set and golden around the edges, then gently flip using a large offset spatula and cook briefly on the second side.</li> <li>Place cooked crepes between layers of parchment paper until ready to use. They may be refrigerated or frozen for longer storage.</li> </ol><h5>Blackberry Sauce</h5> <h3>Ingredients</h3> <ul><li>1 pint blackberries</li> <li>30 grams sugar</li> <li>1 pinch salt</li> <li>1 cup champagne</li> <li>5 grams vanilla bean paste or half a vanilla bean</li> </ul><h3>Directions</h3> <ol><li>In a medium saucepan, add the berries, sugar and salt and bring to a boil, breaking up the berries with the back of a spoon.</li> <li>When the berries are softened and have produced about a 1/2 cup of liquid, add the champagne.</li> <li>Cook the sauce down until reduced by half or thickened, as desired.</li> <li>Stir in vanilla bean paste.</li> </ol><h5>Passion Fruit Cookie</h5> <h3>Ingredients</h3> <ul><li>75 grams confectioners’ sugar</li> <li>142 grams unsalted butter, softened</li> <li>1 gram salt</li> <li>2 grams vanilla bean paste</li> <li>10 grams egg yolk</li> <li>156 grams all-purpose flour</li> <li>8 grams passion fruit powder</li> </ul> <ol><li>Preheat the oven to 350 F.</li> <li>Add the confectioners’ sugar, butter and salt to the bowl of a Kitchen Aid mixer with the paddle attachment, and beat until combined and mixture is lighter in texture.</li> <li>Add the egg yolk and vanilla bean paste and combine.</li> <li>Add the flour and passion fruit powder and mix only until combined.</li> <li>Place the dough in crumbles on a parchment-lined baking sheet and bake for 10-15 minutes at 350 F, or until the crumbs are golden brown.</li> <li>Let them cool, then break up the mixture into crumbs as desired.</li> </ol><h5>Fresh Ricotta</h5> <h3>Ingredients</h3> <ul><li>464 grams whole milk</li> <li>232 grams heavy cream</li> <li>35 grams white vinegar or 50 grams lemon juice</li> <li>3 grams salt</li> <li>35 grams confectioners’ sugar</li> <li>5 grams vanilla bean paste</li> </ul><h3>Directions</h3> <ol><li>Heat the milk and cream in a small sauce pan to no more than 200F degrees.</li> <li>Pull the pot off the heat and add the vinegar or lemon juice and salt. Stir gently, then allow to sit for 10 minutes.</li> <li>Strain the mixture through a strainer lined with two layers of cheese cloth.</li> <li>Keep the mixture in the strainer and place in the refrigerator to drain more liquid from the cheese, about 2 hours.</li> <li>Add the confectioners’ sugar and vanilla bean paste, whisking the cheese lightly to thicken.</li> </ol><h5>Passion Fruit Curd</h5> <h3>Ingredients</h3> <ul><li>4 lemons, zest</li> <li>210 grams sugar</li> <li>90 grams lemon juice</li> <li>90 grams passion fruit puree</li> <li>115 grams butter</li> <li>8 large egg yolks</li> </ul><h3>Directions</h3> <ol><li>Add the lemon zest, sugar, lemon juice and passion fruit puree to a small saucepan and bring to a boil.</li> <li>Remove from the heat and temper in egg yolks by adding a small amount of the boiling mixture while stirring constantly. Return this to the pot and cook, over very low heat, stirring constantly with a rubber spatula until thickened, about 5 minutes.</li> <li>Strain the mixture into a clean bowl.</li> <li>Add the softened butter and stir to completely combine.</li> <li>Cover the top of the curd with plastic wrap and cool quickly over an ice bath.</li> <li>Chill to fully firm up.</li> </ol><h3>Assembly</h3> <ul><li>Crepes</li> <li>Blackberry sauce</li> <li>Passion fruit cookie</li> <li>Fresh ricotta</li> <li>Passion fruit curd</li> <li>1 pint blackberries</li> </ul><ol><li>Pile three crepes on top of each other.</li> <li>Cut a strip about 3” from the taller part of the round.</li> <li>Line strips up overlapping by about 1 inch from their short side.</li> <li>Dollop 4 tbs of fresh ricotta on crepes and spread with small offset spatula.</li> <li>Then dollop 2 tbs passion fruit curd on top of the ricotta and spread evenly.</li> <li>Sprinkle crumbled cookies over curd.</li> <li>Cut blackberries in half and place them cut side up on the crumbs.</li> <li>Begin to roll from the right, small edge, and continue until it’s rolled up. Place flat side down on a plate lined with additional passion fruit crumbs.</li> <li>Add reduced blackberry sauce.</li> </ol><p><em>Study with Chef Penny in <a class="link--round-arrow" href="" target="_blank">Pastry &amp; Baking Arts at ICE.</a></em></p> Culinary Arts Pastry Arts Desserts French cuisine <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=23371&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="UGsz-uXh7-ZzE6EmEtNNzMRwxBO4cXG64qf23z1IVtA"></drupal-render-placeholder> </section> </div> </div> Wed, 04 Aug 2021 17:25:17 +0000 ablustein 23371 at Chef Frank's 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> 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=";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="" 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 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> 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=";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="" 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 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> 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=";start=0&amp;rel=0&amp;enablejsapi=1"></iframe> </div> <p><a class="link--round-arrow" href="" 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="" 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 Mother's 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> 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="" 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 Chef Arnaud Bignon's 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> 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=";start=0&amp;rel=0&amp;enablejsapi=1"></iframe> </div> <p><a class="link--round-arrow" href="" 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="" 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 Chef Chris Scott's Meatloaf Wellington <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> 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=";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="" 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