At The Culinary Institute of America (CIA), every experience reinforces our belief that food is life. And at our campuses, you'll have every opportunity to create and savor yours.
There's no more dynamic place in the world to study food. Our proven degree programs feature 1,300-plus hands-on kitchen hours. And our outstanding faculty and facilities are just what you need to satisfy your passion.
Leading companies in the food world look to the CIA degree as a valued credential. And our list of celebrated alumni is as diverse as it is long -- including Grant Achatz, John Besh, Cat Cora, Johnny Iuzzini, Melissa Kelly, Charlie Palmer, Alfred Portale, Michael Symon, Roy Yamaguchi and Sherry Yard. They fully embraced the idea that Food is Life. Now it's your turn.
If the ricotta is very wet, be sure to drain it well before proceeding with the recipe, and adjust the amount of flour if necessary. If you can replace the baking powder with a single packet of Italian lievito for dolci (look for it in Italian specialty stores), you might just have the perfect recipe.
Serves 4 to 6
8 ounces fresh ricotta, drained 4 large eggs 6 tablespoons sugar 1 tablespoon dark rum 3 tablespoons fresh orange juice 1 teaspoon baking powder Pinch of salt 1 cup all-purpose flour, as needed 2 quarts canola or peanut oil for frying Powdered or granulated sugar, for dusting
1. Mix all ingredients except the flour together. Add the flour a little at a time as needed, until the dough is not too wet and it resembles a very wet bread dough.
2. Heat the oil to 350°F.
3. Using a teaspoon, carefully drop the fritters into the hot oil. It is best to work in batches and not overcrowd the pan. Let cook for 5 minutes, or until lightly brown.
4. Remove the fritters from the oil and let drain on paper towels. Dust with powdered or granulated sugar and serve hot.
This is the classic mid-Atlantic clam chowder, not to be confused with New England’s version. So controversial was the inclusion of tomatoes to New Englanders that a piece of legislation attempting to ban tomatoes from any true chowder was once introduced in Maine. Fresh clams will, of course, make the best chowder, but if you wish, you can substitute ¾ cup canned clam meat and ¾ cup bottled clam juice for the fresh clams and juices.
Makes 8 servings
2 slices bacon, minced
2½ cups diced leeks (white and light green parts)
1¼ cups diced onion
⅓ cup diced carrot
⅓ cup diced celery
1 cup diced red bell pepper (seeds and ribs removed)
1 teaspoon minced garlic
2 canned plum tomatoes, seeded and coarsely chopped
2 cups diced yellow or white potatoes (peeled)
3 cups bottled clam juice
1 cup tomato juice
1 bay leaf
Pinch dried thyme
3 dozen chowder clams, shucked, juices reserved
Salt as needed
Freshly ground black pepper as needed
Tabasco sauce as needed
Cook the bacon in a soup pot over medium heat until crisp and browned, about 10 minutes.
Add the leeks, onion, carrot, celery, pepper, and garlic. Cover the pot and cook over medium-low heat, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes.
Add the tomatoes, potatoes, clam juice, tomato juice, bay leaf, and thyme. Bring to a simmer and cook until the potatoes are tender, about 15 to 20 minutes. Add the clams with their juices and simmer until the clams are cooked, about 5 to 10 minutes more.
Using a shallow, flat spoon, remove any fat from the surface of the chowder and discard. Remove the bay leaf and season to taste with salt, pepper, and Tabasco. Serve in heated bowls.
You can borrow the witches' chant from Shakespeare's MacBeth—"Double, double toil and trouble; Fire burn, and cauldron bubble!"—as you stir these special Halloween punches from The Culinary Institute of America (CIA). Young boys and ghouls will love to add the candied worms and other sweet creepies to the Ghoulish Gummy Punch below, a tasty concoction filled with healthy fruit juices. For a special trick, add candy that fizzes to their glasses before you fill them up.
Treat those of drinking age to delicious Tea Punch. Made with Green Tea or any other type of tea you prefer, the combination of rums and simple syrup will surely please your guests.
"Use a cauldron to serve your punch and add some dry ice to create eerie smoke," suggests CIA Lecturing Instructor Doug Miller, mixology expert and maître d' at the college's Escoffier Restaurant. "Remember: never touch dry ice with your hands, and 'witch'ever punch you decide to serve this Halloween, please drink responsibly."
Mr. Miller recommends the CIA's Knackerli candies as a great treat to serve with Halloween punch. The colors and shapes of the fruits, nuts, and candy corn kernels make a beautiful addition to any buffet table, and the nuts and fruits are delicious with the chocolate.
Combine pineapple juice, pomegranate juice, apple cider, sparkling cider, and gummy candies in a punch bowl. Add ice or dry ice to cool. Be sure to include some gummy candy in each glass served. If using Fizzies candies, place one candy in the bottom of the glass and add punch.
Combine the rums, lemon juice, Green Tea, and simple syrup in a punch bowl. Adjust sweetness to taste by adding more simple syrup. Add ice or dry ice to cool.
Simple syrup: Combine 1/4 cup water and 1/4 cup sugar in a saucepan over medium heat and bring to a boil. Remove pan from heat and cool to room temperature.
Spoon the chocolate or fill a parchment cone with the chocolate and pipe 1-in disks (1 teaspoon per disk) onto a parchment-lined sheet pan.
Arrange 1 pistachio, 1 dried cherry or cranberry, 1 piece of dried apricot, and 1 piece of slivered almond onto each disk of chocolate.
Let the chocolate fully set before removing the disks from the parchment paper.
Notes: The chocolate can be piped in larger or smaller disks, if desired. Any type of nuts or dried fruit can be substituted for the pistachios, dried cranberries, and apricots.
When making Knackerli, it is important to remember that the size of the nuts and dried fruits corresponds to the size of the chocolate disk and that the colors and flavors complement each other.
Chef's Note: When preparing Knackerli, work in small batches so that the chocolate disks don't set before you've had a chance to garnish them. For Halloween, you can add candy corn kernels or make ghosts using white chocolate and dark chocolate chips.
