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.
Minestrone, literally "big soup," is an Italian classic packed with vegetables, pasta, and beans. A bowl of minestrone can be a meal all by itself. There is no one right way to make minestrone. Recipes vary from cook to cook according to individual preferences, so feel free to improvise with other vegetables, beans, or pasta shapes to suit your taste. Pancetta is a type of Italian bacon. It can usually be found in delis and butcher shops, but if it is unavailable in your area, you can omit it or substitute regular bacon.
3/4 cup vermicelli or angel hair pasta (broken into 2-inch pieces)
1/2 cup chopped plum tomatoes (peeled and seeded)
1/4 cup cooked chickpeas (drained and rinsed if canned)
1/3 cup cooked kidney beans (drained and rinsed if canned)
1/3 cup prepared pesto
1/2 tsp salt, or as needed
1/4 tsp freshly ground black pepper, or as needed
Freshly grated Parmesan cheese as needed
Heat the oil in a soup pot over medium heat. Add the pancetta and cook until the fat melts, 3 to 5 minutes. Do not allow the pancetta to brown.
Add the cabbage, onions, carrots, celery, and garlic. Cook until the onions are translucent, 6 to 8 minutes.
Add the broth, potatoes, and Parmesan cheese rind. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Do not overcook them.
Meanwhile, cook the vermicelli according to package directions until tender. Drain.
When the vegetables in the soup are tender, add the cooked vermicelli, tomatoes, chickpeas, and kidney beans. Remove and discard the Parmesan rind.
Season the soup to taste with the pesto, salt, and pepper. Serve in heated bowls, sprinkled with the grated Parmesan cheese.
This recipe is from The Culinary Institute of America's The New Book of Soups cookbook, which is available for purchase online or at bookstores nationwide.
Sauerkraut with Smoked Pork, Sausage, Frankfurters, and Potatoes
While chili, ribs, and seven-layer dips are Super Bowl standbys, why not consider impressing your fellow fans with something different this year: Choucroute Garni. It might sound complicated, but don't let the fancy French name scare you away from trying something deliciously different on Super Bowl Sunday. Pronounced shoo-KROUT gahr-NEE, this dish is a combination of smoked pork, sausage, frankfurters, sauerkraut, and potatoes. Easy to prepare, the recipe can be made ahead of time, then either packed up for tailgating or put out in a crock pot to keep warm on a buffet table.
Choucroute translates into 'cabbage crust,' and this German-inspired dish was born along the country's border with France. Garni refers to the variety of garnishes that are served alongside the dish. Consisting of any combination of pickled cabbage and meat, the feast typically features a variety of sausages, including Frankfurt sausage which served as the predecessor to the modern day frankfurter. Boiled potatoes are the starch of choice, and the dish is seasoned with black pepper, cloves, and juniper berries, along with onions and white wine to sweeten the deal and brighten the flavors.
"Any combination of your favorite sausages from either your local butcher or your favorite supermarket will work perfectly in this dish," explains CIA Chef-Instructor Cynthia Keller. "I try to find a nice assortment that includes well-spiced knockwursts and bratwursts. If you'd like to lighten up the dish, you can also select a variety of sausages made with leaner meats like chicken."
The chefs of The Culinary Institute of America have enthusiastically embraced this dish for game day, and thanks to their recipe, you too can enjoy this 'stick-to-your-ribs' combination. Serve all the components of this dish on a big platter with slices of French bread, spicy mustard, and your favorite ice-cold beer—and let the game begin!
The following recipe has been adapted from The Culinary Institute of America's The Professional Chef, 9th Edition (Wiley, 2011) available at bookstores nationwide or at www.ciaprochef.com/fbi/books.html. The Professional Chef, iPad Edition, a revolutionary iPad app that PC Magazine calls "a new frontier for books," is also available at (Wiley, Inkling; $49.99).
1-pound, 4-ounce- slab of bacon, cut into thick slices
4 pounds waxy potatoes, peeled
1-pound, 4-ounce garlic sausage
10 beef frankfurters
10 weisswurst (veal and pork sausage)
Drain the sauerkraut and rinse well in several changes of cold water. Drain and squeeze out water.
Place the garlic clove and spices in a small square of cheesecloth and tie with butcher's twine to create a spice "sachet" bag. Tie the carrot, leek, celery, and parsnip with butcher's twine to create a "bouquet garni."
Heat half the vegetable oil in a large "Dutch oven" over medium heat. Add the onions and sweat until tender without browning. Add the garlic and sweat briefly to release aroma. Add the sauerkraut to the onion mixture.
Add the wine and chicken stock. Bury the spice sachet, vegetable bouquet, and ham hock under the sauerkraut. Bring the liquid to a simmer.
Place the pork and the bacon on top of the sauerkraut. Cover tightly and braise in a 325-degree F oven for approximately 45 minutes. Add the potatoes, garlic sausage, and frankfurters to the pan, return the cover, and continue to cook approximately 15 to 20 minutes until the potatoes are tender and the frankfurters are heated through. Add more liquid if needed.
While the potatoes and frankfurters are cooking, place a sauté pan on medium heat. Add the remaining oil. Place the weisswurst in the pan and gently brown on all sides while heating the sausage through.
Remove the meats from the sauerkraut and keep warm. Slice the pork loin and garlic sausage.
Spoon the sauerkraut onto a warm platter, and garnish with sliced pork loin, garlic sausage, sliced bacon, frankfurters, weisswurst, and potatoes.
Serve with mustard and a loaf of crusty French bread. Accompany with a dry Riesling wine from Alsace or your favorite artisan-brewed beer.
Never forget a quick-but-classic favorite that is delicious by itself, or served with a cup of hot soup on a cool day.
Makes 8 servings
Preparation time: 20 minutes
24 slices sandwich bread
1 cup mayonnaise
16 leaves green leaf lettuce, washed, dried and sized to bread
1 pound roast turkey breast, thinly sliced
1 pound smoked ham, thinly sliced
4 plum tomatoes, thinly sliced
16 strips bacon, cooked and drained, cut in half
For each sandwich, toast 3 pieces of bread. Using 2 teaspoons of mayonnaise per piece, spread the mayonnaise on the toast. Top one piece of toast with a lettuce leaf and 2 ounces each of both turkey and ham. Cover with a second piece of toast.
Top with 1 lettuce leaf, 3 tomato slices, and 4 half strips of bacon. Top with the remaining piece of toast, mayonnaise side down. Cut each sandwich on the diagonal into 2 triangles and serve.
This braised dish has nice saltiness from the olives that goes well with polenta, mashed potatoes, or simply boiled potatoes. Make sure you use good-quality olives when preparing this dish.
Serves 4
1 whole chicken (3 to 4 pounds, cut into 16 pieces) or 4 pounds chicken thighs
Salt and freshly ground black pepper, as needed
2 tbsp olive oil
1 medium yellow onion, diced
1 celery stalk, diced
1/2 tsp chopped thyme
1 tbsp chopped oregano
2 bay leaves
1/2 tsp crushed hot red pepper
1/4 cup lemon juice
1/4 cup orange juice
1 cup chicken broth
1/2 cup peeled and chopped plum tomatoes, fresh or canned
1/2 cup small black olives, pitted but left whole, plus more for garnish
1/4cup small green olives, pitted but left whole, plus more for garnish
2 tbsp chopped flat-leaf parsley
Season the chicken with salt and pepper.
In a Dutch oven over high heat, heat the olive until very hot. Add the chicken, skin side down, and brown well on all sides, about 6 minutes total. Remove and set aside.
Lower the heat to medium, add the onion, and cook for about 5 minutes. Add the celery and cook until the vegetables are soft, about 5 minutes longer. Add the thyme, oregano, bay leaves, and crushed hot red pepper and cook for another minute or two.
Add the lemon juice and orange juice, and 1 minute later add the broth, tomatoes, olives, and parsley.
Partially cover the pan and let cook for 25 to 30 minutes or until tender.
Carve the chicken if necessary and serve it garnished with more olives on top.
This recipe is from The Culinary Institute of America's Italian Cooking at Home cookbook, which is available for purchase at bookstores nationwide or at http://www.ciachef.edu/enthusiasts/cookbooks/.
Good fried rice calls for cold, cooked rice. Steam the rice according to the instructions below, then chill it overnight in the refrigerator. Before you use it to make fried rice, break up the clumps of rice into individual grains. Wet your hands with cool water and rub the rice until it separates.
Makes 6 servings
2 tbsp peanut or light sesame oil 1/2 lb Chinese sausage, cut into medium dice 1 1/2 cups minced onion 2/3 cup medium-dice carrot 2 cups shredded Napacabbage 1/2 cup sliced shiitake mushroom caps 1 1/2 cups snow peas, sliced on the diagonal 3 large eggs, lightly beaten 6 cups steamed long-grain rice, cold Salt as needed. Freshly ground black pepper as needed 2 tbsp mushroom soy sauce
Heat the oil in wok over medium heat until it shimmers. Add diced sausage and stir fry until the fat is released and the sausage is very hot, about 3 minutes. Add the onion and continue to stir fry until golden, 4 to 5 minutes.
Add the carrot and stir fry until hot, about 2 minutes. Add the mushrooms and stir fry until they begin to release a little moisture, about 2 minutes. Add the peppers and stir fry until they are limp, about 2 minutes. Add the cabbage and stir fry until the cabbage is very hot, about 2 minutes.
Add the rice and stir-fry until rice is hot and begins to brown. Season to taste with salt and pepper. When the rice begins to turn golden in spots, add the snow peas and stir fry until they are bright green, about 3 minutes.
Pour the beaten eggs into the wok around the edge of the rice. Leave the eggs undisturbed until they begin to turn opaque, and then fold them into the rice until the eggs are set and the dish is very hot, about 3 minutes. Season to taste with mushroom soy sauce, salt, and pepper. Serve at once on a heated platter or plates.
Steamed Rice
Perfectly steamed rice should be hot and fragrant. The type of rice you choose will have an effect on the cooked grain's texture. Jasmine or basmati rice has long kernels that are dry and have a tendency to separate. Sticky rice, as well as short-and medium-grain varieties, is moister with a greater tendency to hold together. Saffron rice has a rich golden hue.
Measure the rice, planning on about 1 cup dried rice for 6 people. Combine the rice and 2 cups cold water in a sauce pan. Add about 1 teaspoon salt (more or less to your taste) and bring the water to a boil over high heat. (For saffron rice, add 4 or 5 crushed saffron threads). Immediately turn the heat to low, cover the pan tightly, and cook until the rice is tender. Check the rice from time to time as it steams; you may need to add a bit more water if the pot is dry but the rice is still crunchy. White rice usually take about 15 minutes. Brown rice can take anywhere from 35 minutes to 45 minutes.
6 lb pork butt 1 tbsp salt 1 tsp ground black pepper 1 cup Vinegar Barbecue Sauce (recipe follows) 1 cup Black Jack Barbecue Sauce (recipe follows) 8 sandwich buns, split and toasted Coleslaw (recipe follows)
Preheat a gas grill to medium-low; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a heavy coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
Season the pork butt with salt and pepper. Grill, covered, over indirect heat, turning every 15 to 20 minutes, until the meat is completely cooked and very tender, 2 1/2 to 3 hours. Baste the pork with the Vinegar Barbecue Sauce as necessary to keep the meat moistened.
Remove the pork from the grill and allow it to cool slightly. When cool enough to handle, pull the pork into shreds. (This can be done up to 2 days in advance.)
Combine the pulled pork with the Black Jack Barbecue Sauce in a saucepan over medium-low heat. Heat, stirring gently, until the meat is very hot, about 10 minutes. Serve on the toasted buns with the Coleslaw.
Coleslaw
Makes 8 servings
6 tbsp sour cream 6 tbsp mayonnaise 3 tbsp cider vinegar 2 1/4 tsp dry mustard 3 tbsp granulated sugar 1 1/2 tsp celery seeds 1 1/2 tsp Tabasc sauce Salt, to taste Ground black pepper, to taste 5 cups shredded green cabbage, 1 cup grated or shredded carrots
Mix together the sour cream, mayonnaise, vinegar, mustard, sugar, celery seeds, and Tabasco in a large bowl until smooth. Season the mixture with salt and pepper to taste.
Add the cabbage and carrots, and toss until evenly coated. Cover and refrigerate until needed.
Vinegar Barbecue Sauce
Makes 4 cups
1 2/3 cups ketchup 1/2 cup white vinegar 1/4 cup water 1/4 cup brown sugar 2 tbsp Worcestershire sauce 4 tsp paprika 4 tsp chili powder 4 tsp dry mustard 1 tsp salt 3/4 tsp ground cayenne pepper
Combine all ingredients. Whisk until thoroughly mixed. Serve immediately or store in the refrigerator in a covered container for up to 3 weeks.
Black Jack Barbecue Sauce
Makes 4 cups
2 tbsp vegetable oil 1 yellow onion, diced small 2 tbsp minced garlic 1/4 cup chili powder 2 tbsp minced jalapeño, or to taste 1 cup tomato paste 1 cup brewed coffee 1 cup Worcestershire sauce 1/2 cup apple cider vinegar 1/2cup lightly packed brown sugar 1/2 cup apple cider or apple juice
Heat the vegetable oil in a heavy 2-quart saucepan over medium heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chili powder and jalapeno, and sauté for 1 minute. Add the tomato paste and cook, stirring constantly, for 2 minutes.
Add all the remaining ingredients and simmer, stirring occasionally, for 10 to 15 minutes. Use immediately, or let cool to room temperature before storing in a clean, covered container in the refrigerator for up to 1 month.
Gyro meat is infused with the traditional Greek flavors of marjoram and rosemary. The meat in this sandwich will have a slightly crumblier texture than the gyro meat found in most Greek restaurants, but with a superior flavor.
Makes 6 servings
Gyro Meat 1 pound ground lamb 1 pound ground beef 1 cup finely minced onion, squeezed 1 tbsp finely minced garlic 1 tbsp dried marjoram 1 tbsp dried rosemary 2 tsp salt 1/2 tsp freshly ground black pepper 6 pitas 3 cups shredded romaine lettuce 2 plum tomatoes, seeded and cut into medium dice 1/3 cup medium-dice sweet onion 1 1/2 cups Tzatziki Sauce (recipe follows)
Combine the lamb, beef, onion, garlic, marjoram, rosemary, salt, and pepper and stir until the meats and seasonings are evenly blended. Cover and refrigerate until very cold, at least 2 hours. Chill the bowl and blade of a food processor in the freezer at the same time you are chilling the meat.
Preheat the oven to 350ºF and lightly oil a baking pan. (If you prefer, you can prepare the gyro meat on a rotisserie. Preheat the grill to medium-high and assemble the rotisserie.)
Transfer the meat mixture to the chilled food processor bowl and process until a sticky paste forms, about 2 minutes. Spoon the mixture into the prepared baking pan, shaping it with dampened hands into a loaf about 1 1/2 inches thick and 8 inches long. It should not touch the sides of the pan. (If preparing the meat on a rotisserie, pack it around the round in a cylinder.) Cook the meat until it is completely cooked through (an internal temperature of 150°F), about 35 to 40 minutes.
Cool the meat to room temperature, remove from the loaf pan, and wrap well. Chill in the refrigerator for at least 8 and up to 12 hours prior to slicing.
Heat a griddle or skillet over medium-high heat. Add the pitas one at a time and griddle until toasted and very pliable. Add the sliced gyro meat to the griddle and cook until hot and lightly colored, about 2 minutes. Fill each pita with the sliced gyro meat and top with lettuce, tomatoes, and onion. Wrap the sandwich in paper and use a toothpick to hold the sandwich closed. Serve with the tzatziki sauce.
Tzatziki Sauce
Makes 1 1/2 cups
1/2 cup plain yogurt 1/2 cup sour cream 1/2 cup grated cucumber, squeezed dry 1 tsp minced garlic 1 tbsp extra-virgin olive oil 1 tbsp minced fresh dill 1 tsp Lemon juice or as needed 1/2 tsp grated lemon zest Salt as needed Freshly ground black pepper as needed
Combine the yogurt, sour cream, cucumber, and garlic in a food processor and puree until smooth. Transfer to a bowl and fold the olive oil, dill, lemon juice, and zest. Stir until combined and season to taste with salt and pepper. Keep refrigerated until ready to serve.
Cook with the proper tools. Use the Cook’s Knife and the 10" Sauté to create Gyro with Tzatziki Sauce.
You don't have to travel to Central or South America to learn one of the tastiest tricks to keep your kitchen cool this summer. Consider an alternative and fresh way to prepare seafood. A dish that originated in Peru, ceviche was very popular along the coastal regions of the Americas. Today, thanks to refrigeration and modern transportation, fresh seafood is readably available, and ceviche is gaining in popularity.
The method of preparing ceviche is simple. Start with fresh fish or shellfish, cut it into small pieces, add salt, and marinate it in citrus juice. Resting the thinly sliced or cubed seafood in this acidic bath makes it suitable for eating. This process is called denaturing. Proteins lose their structure and the flesh becomes firmer—similar to what happens when you cook with heat. Preparing fish this way without heat results in a fresher flavor, because the fish does not dry out from high temperatures.
One word of caution: since you will not be using heat, make sure you start with the freshest seafood possible and always keep it on ice to insure it stays that way. How can you tell it is fresh? If your seafood smells like fish, it is not fresh. It should smell as fresh as an ocean breeze. It also is wise to purchase seafood from a reputable market.
Students at The Culinary Institute of America learn many methods for preparing food in their global cuisines classes—Cuisines of Asia, Cuisines of the Americas, and Cuisines of the Mediterranean. Preparing ceviche is one of the lessons taught in Cuisines of the Americas.
"In any coastal culture you will find some form of ceviche," say CIA Chef Lynne Gigliotti. "Preparation varies from region to region. In Peru you will find it made with corn, in Columbia with coconut milk, and from other areas made simply with lemon juice."
The following recipe has been adapted from one developed by Elizabeth Johnson-Kossick, a chef-instructor at The Culinary Institute of America, San Antonio.
1 1/2 pounds red snapper, fillets (You can substitute any kind of flaky white fish as well as scallops, shrimp, lobster, clams, mussels, or oysters. See Chef's note below.)
2 garlic cloves, chopped
2 teaspoons Scotch Bonnet pepper, minced ** (You may substitute any kind of hot pepper such as habaneros or jalapeños.)
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper as needed
1 cup freshly squeezed lime juice
1 1/2 cups coconut milk*
1 red onion, halved and thinly sliced, rinsed in hot water for 5 minutes
2 tablespoons cilantro leaves, finely chopped
1/4 cup coconut flakes or fresh shaved coconut, lightly toasted
Cilantro leaves as needed for garnish
Cut the snapper with the grain of the fish. Place the fish in a glass or stainless steel bowl large enough to hold the entire recipe and place it over a larger bowl filled with ice; set aside.
Place garlic and peppers on a cutting board and add 2 teaspoons sea salt. Using the flat surface of a chef's knife mash it together until it becomes a paste.
Add the garlic-pepper mash to the fish and stir it until it is evenly distributed. Add 1/4 teaspoon ground black pepper and salt to taste. Add lime juice and coconut milk, and stir. Drain the red onion slices, add to mixture, and stir. Add finely chopped cilantro and stir. Cover and marinate for 30 minutes in the refrigerator.
To serve, place ceviche in glass or stainless steel bowls that are resting in larger bowls, shallow dishes, or a large tray of ice. Top with shaved coconut and cilantro.
* You may use fresh coconut milk if desired. Break the coconut open, drain and reserve the juice, and remove the pulp. Cut the fresh coconut pulp into pieces. Shave enough of the pulp to toast and use as topping. Place the remaining coconut in a blender along with the coconut juice, cover with hot water, and purée until smooth. Strain the milk through a fine-mesh strainer. Squeeze the coconut to remove as much liquid as possible.
** Caution when handling hot peppers: Wear gloves and immediately wash your hands after removing the gloves or handling the peppers. Do not let the juice from the peppers come in contact with your eyes or skin.
Chef's note: It is important to make sure you use the freshest fish possible and you keep it cold. When removed from refrigeration, place fish in a container on top of crushed ice covered with plastic wrap or in a bowl placed in a larger bowl filled with ice.
Surgeon General Warning: Consumption of raw or undercooked foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish may result in an increased risk of foodborne illness.
1/4 cup extra-virgin olive oil, or as needed 1 tbsp balsamic vinegar 3 beefsteak tomatoes, sliced thin 2 ripe Haas avocadoes, sliced 1 tsp lemon juice 1 tbsp minced garlic 1 tsp salt 1/4 tsp ground black pepper 6 onion or plain foccacia squares or two 8-inch round foccacia 1/4 to 1/2 cup mayonnaise 6 lettuce leaves, rinsed and dried 12 slices cooked bacon
Combine 2 tablespoons olive oil and the vinegar. Add the sliced tomatoes and toss gently to coat them. Set aside.
Slice the avocadoes and sprinkle with the lemon juice to keep them from turning brown. Set aside.
Heat a griddle or cast iron skillet over medium heat or preheat the broiler to high. Combine the remaining olive oil with the garlic. Season with salt and pepper.
Cut the foccacia in half horizontally and brush with the garlic oil mixture. Griddle or broil, oiled sided facing down, until toasted, about 4 minutes 4. Spread the mayonnaise on the toasted foccacia and then layer the sandwich filling on top of the bread: lettuce leaves, sliced tomatoes, bacon, and finally, sliced avocado. Close the sandwich and serve at once.
2011 marks the 175th anniversary of the Battle of the Alamo in San Antonio, TX and the city has planned a whole year of celebrations. Chef Iliana de la Vega at The Culinary Institute of America (CIA), San Antonio has her own idea about how you can join in the festivities even if you can't make a trip to see the historic site itself. The CIA San Antonio prepares future chefs by offering them associate degrees in culinary arts while also maintaining a separate division of the college—the Center for Foods of the Americas—that is focused on maintaining Latin American culinary traditions.
When asked to find a recipe to commemorate the Alamo anniversary, Chef de la Vega found Asado de Bodas, a delicious dish typically served at weddings and other special occasions in this region during the early 1800s. "In English the dish is known as 'Wedding Stew,'" says Chef de la Vega. "Traditionally it is served with Mexican rice. Today it is also popular served with pasta."
1/2 pound tomatillos, husks removed and cut in half
1 clove
1 teaspoon cumin seeds
1 teaspoon dried oregano
1/2-inch Mexican canela (cinnamon)
2 bay leaves
3 to 4 ounces of Mexican chocolate
Salt as needed
2 tablespoons lard or vegetable oil (optional)
1/4 cup blanched and peeled almonds (optional)
1/4 cup black raisins (optional)
Place the meat in a large pot and add enough water to cover it. Add 2 teaspoons of salt. Add one-half of the onion along with 2 garlic cloves into the pot. Cook until tender, approximately one hour. Remove the meat; strain the broth and keep the broth warm for later use.
In a Dutch oven, heat 1/4 cup of lard. Sauté the meat and the orange peel until the meat is golden brown; discard the orange peel. Reserve the meat.
Heat the remaining lard in a skillet and fry the chiles slightly. Place 1 1/2 cups of warmed broth in a bowl, add the chiles, and let them soak.
In the remaining fat in the sauté pan, sauté the bread and the tortillas until golden, remove, and set aside.
Add the tomatillos and the remaining garlic and onion to the pan and sauté until golden. Transfer mixture to a blender. Add the soaked chiles, clove, cumin, oregano, and canela. Blend until very smooth.
Add this mixture to the fried meat in the Dutch oven. Add the bay leaves. Reduce the heat and cook for 10 to 15 minutes.
Add the chocolate and salt as needed. The sauce should be slightly thick.
Optional: Heat the lard and sauté the almonds until slightly golden in color; set aside. In the remaining fat, sauté the raisins until plumped. Scatter on top of the meat.
Serve with Arroz a la Mexicana (Mexican Rice) and corn tortillas.
Nutrition Analysis for sauce per 6-ounce serving of stew using lard without raisins, almonds, rice, or pasta: 400 calories, 26g protein, 25g carbohydrate, 23g fat, 610mg sodium, 80mg cholesterol, 5g dietary fiber.
Nutrition Analysis for sauce per 6-ounce serving of stew using vegetable oil without raisins, almonds, rice, or pasta: 400 calories, 26g protein, 25g carbohydrate, 24g fat, 610mg sodium, 65mg cholesterol, 5g dietary fiber.
Students at The Culinary Institute of America learn the fundamentals of cooking in Skill Development classes. One of these cooking basics is sautéing—the process of cooking food rapidly in a small amount of fat over high heat. Derived from the French word for jump, sautéing refers to the motion of food tossed in a hot pan.
The CIA San Antonio's skills instructor, Chef Hinnerk Von Bargen, has the following suggestions for the successful execution of a classic recipe for Steak au Poivre.
"It is very important to use a stainless-steel sauté pan when making the following recipe," says Chef Von Bargen. "Once you have placed your meat into the pan, leave it alone so you can develop flavor and color; let the food cook undisturbed until it is time to turn it. Avoid overlapping the pieces or crowding the pan, as this will make the food steam in its own moisture and prevent browning."
Preheat a dry sauté pan over medium-high heat, then add enough oil or other fat to cover the bottom with a thin, even film. When sautéing red meat, heat the oil until it shimmers.
To make the pan sauce, remove the food from the pan and keep warm. Pour off all but a thin coating of fat, or pour it all off if you are going to add butter. Deglaze the pan, pouring in wine, spirits, broth, or water and using a wooden spoon or spatula to scrape the flavorful browned bits from the bottom of the pan.
The following recipe has been adapted from The Culinary Institute of America's Bistros and Brasseries cookbook (2008, Lebhar-Friedman) which is available at bookstores nationwide or at www.ciaprochef.com/fbi/books.html.
1 cup brown veal stock (you may substitute beef stock)
1 cup heavy cream
Dry the steaks with paper towels and season well with salt and pepper.
Heat a skillet big enough to hold the steaks in one layer, then heat the oil until it begins to shimmer and smoke slightly.
Sear the steaks on both sides until well-browned but slightly undercooked, about 1 to 2 minutes each side, and set aside (remove the steaks when they're still rare if you want the final cooking temperature to be medium-rare). Cover and hold on the side (on a dinner plate with another dinner plate inverted on top works well).
Lower the heat to medium and add the butter and shallots. Stir the shallots occasionally to prevent burning, and when they're translucent (after 2 to 3 minutes), add the green peppercorns. Lightly crush the peppercorns with the back of a wooden spoon or dinner fork to keep them from popping, and to release more of their flavor.
With the pan off the heat, add the cognac or brandy. Be careful—it may flame up. Add the stock and scrape up the browned bits from the pan. Return it to the heat and allow the liquid to reduce by half. (Flaming the brandy can be exciting, but it is a bit dangerous.)
Add the cream and any accumulated juices from the steaks; stir to combine and reduce until a nice consistency is achieved.
Adjust seasoning. If necessary, re-heat the steaks briefly in the oven.
Arrange the steaks on top of the sauce. For a nice presentation, the steaks can be carved on a bias.
This simple quiche is rich and delicious. To create your own quiche, try other cheeses or even a blend of cheeses. Replace the bacon with diced ham or prosciutto, or try adding some sautéed domestic or exotic mushrooms.
Makes 6 servings
1 tbsp butter 1 cup minced onion 3 large eggs 1 1/2 cups heavy cream 1/2 tsp salt 1/4 tsp freshly ground black pepper 3/4 cup grated Gruyère cheese 8 slices bacon, cooked and crumbled One 9-inch pie crust, prebaked
Preheat the oven to 350 degrees F.
Heat the butter in a sauté pan over medium heat. Add the onion and sauté until golden, about 8 minutes. Remove and reserve.
Combine the eggs, heavy cream, salt, and pepper in a mixing bowl and whisk until evenly blended. Stir the cheese, bacon, and reserved onion into the egg mixture. Spread the egg mixture evenly in the pie crust.
Set the quiche on a baking sheet and bake until a knife blade inserted in the center comes out clean, 40 to 45 minutes. If the pie crust begins to over brown, cover the edges of the pie crust with strips of aluminum foil or pie shields. Remove the quiche from the oven and cool on a wire rack. Let the quiche rest at least 20 minutes before cutting. Serve hot, warm, or room temperature.
Cook with the proper tools. Use the 8" Sauté and the Pie Pan to create Bacon and Gruyère Quiche.
This dish is traditionally eaten in the spring, from May through June. It is best when favas are young and fresh enough to eat raw or just barely cooked with olive oil and lemon juice.
Makes 4 to 6 servings
1 cup olive oil 2 garlic cloves, thinly sliced 2 rosemary springs, leaves chopped 2 thyme springs, leaves chopped Salt and freshly ground black pepper, as needed 12 to 18 lamb chops (about 3½ ounces each)
Fava allla Romana 4 pounds fava beans in the shell ¼ cup extra-virgin olive oil ½ medium yellow onion, minced 2½ ounces pancetta, cut into small cubes Salt and freshly ground black pepper, as needed ¼ cup dry white wine ½ cup water ½ cup chopped flat-leaf parsley
Mix the oil, garlic, rosemary, thyme, and salt and pepper in a large baking dish. Marinate the lamb in this mixture in the refrigerator for at least 4 hours.
To make the fava alla Romana, hull the beans and, if very large, peel the surface; the peel is sometimes bitter.
Heat the oil in a large skillet over medium heat. Add the onion and cook for about 3 minutes, or until soft but with no color. Add the pancetta and let brown for 2 to 3 minutes longer, until well rendered.
Add the beans, season with salt and pepper, and stir. Add the wine and let it evaporate, then add the water and cook for 10 to 15 minutes.
Heat a grill to high temperature. Remove the lamb chops from the marinade, dragging them across the edge of the container to remove the excess and grill over direct heat, turning once, until browned on both sides and cooked to medium rare, about 3 minutes on each side.
Just before serving, add the parsley to the beans, and serve hot with the lamb chops.
Fresh mozzarella and a drizzle of fruity, extra-virgin olive oil give this pizza a special character.
Makes 4 servings
2 red bell peppers Two 12-inch Pizza Crusts (recipe follows) 1/2 cup tomato sauce 3/4 lb sliced fresh mozzarella 8 thin slices prosciutto Extra-virgin olive oil as needed Salt as needed Freshly ground black pepper as needed
Preheat the oven to 450 degrees F. Prepare baking sheets by scattering them with cornmeal.
Char the red peppers directly in a gas flame until they are charred and blistered on all sides. Immediately place in a bowl or plastic bag and cover the peppers. Once they are cool enough to handle, pull away the skin and cut out the stem, ribs, and seeds. Cut into strips. Set aside.
Shape the pizza dough into two 12-inch rounds. Transfer the dough rounds to the cornmeal-scattered baking sheets. Bake the crust until firmed and set, about 10 minutes.
Spread 1/4 cup tomato sauce on each pizza. Layer the cheese, prosciutto, and peppers on the pizza crusts. Drizzle with a little olive oil and season with salt and pepper.
Bake the pizza until the crust is golden brown and crisp, 12 to 14 minutes. Let the pizza rest for 5 minutes before cutting and serving.
Pizza Crust Makes one 16-inch or two 12-inch pizzas
3 1/2 cups bread flour, plus as needed 1/2 cup semolina or durum flour 1 1/2 tsp active dry yeast 1 1/2 cups room-temperature water (68–76°F) 3 tbsp olive oil, plus as needed 2 tsp salt Cornmeal for dusting
To prepare the dough, combine the flours and yeast in the bowl of a stand mixer fitted with the dough hook. Add the water, olive oil, and salt and mix on low speed for 2 minutes.
Increase the speed to medium and knead until the dough is quite elastic but still a little sticky, 4 minutes.
Transfer the dough to a lightly oiled bowl, turn the dough to coat it with the oil, cover with plastic wrap or a damp towel, and allow to rise in a warm place until nearly doubled in size, about 30 minutes.
Fold the dough gently, cover, and let rest until relaxed, 15–20 minutes, before cutting it into 2 equal pieces, if necessary, and rounding the dough into a smooth ball(s). Cover the dough and let rest another 15–20 minutes before shaping into a pizza crust.
Great gumbo is a passion with Cajun folks, and the key to making a good one is the roux. Authentic Cajun roux—Red Bone Roux—is the color of Louisiana clay.
Roux is made by cooking flour in fat. You can use butter, oil, or drippings from meat or chicken. Heat the fat over medium heat and then stir in the flour until smooth and moist, with a glossy sheen. Stir frequently to prevent scorching as you cook the roux to the desired color.
Chef Brannon Soileau of The Culinary Institute of America (CIA) teaches culinary skill development at the college's new campus in Singapore. He tells his students to allow enough time to make it—at least 30 minutes—and to think about the combination as a 60 to 40 ratio, with 60 percent flour and 40 percent fat. Incorporate the flour into the fat until it looks like wet sand or wet peanut butter. Use vegetable oil instead of butter if you are making a dark roux. Butter can be used to make a white roux, but it will break down and scorch if it is cooked too long and will give you a burned flavor and black flecks. And if you are taking the roux all the way to brown, it's especially important not to rush it or it will scorch and you will develop those black specs.
Cook—and develop to pick up color and flavor—on medium to low heat, stirring with a wooden spoon and scraping down the sides of the pan constantly. Aroma will tell you a lot about roux. A white roux (fig. 1) will smell like bread that is just starting to bake. A blond roux (fig. 2) will have a nutty smell, and red bone Cajun brown roux (fig. 3) smells like almost-burned microwave popcorn.
As your roux develops into brown, be very careful handling it, as it will be extremely hot. Also, when adding liquid to any roux, avoid extreme temperature differences. Very cold liquids harden the roux, while extremely hot liquids can splatter when combined with roux. After combining roux with a liquid, return the mixture to a full boil so the flour can properly thicken the liquid.
"The roux is the heart of the gumbo," says CIA Chef Brannon Soileau. "Take your time to make it right. If you want to save some time, you can make a roux and store it in the refrigerator or freezer so it is ready when you need it. Gumbo is a stew and can be made with anything you wish to put into it, so feel free to substitute."
The following recipe is from The Culinary Institute of America's Gourmet Meals in Minutes (Lebhar-Friedman, 2004), which is available for purchase at bookstores nationwide or at www.ciaprochef.com/fbi/books.html.
1/2 pound andouille sausage, sliced into 1/4-inch pieces
2 duck breasts (preferably smoked), skinless
2 teaspoons salt, or as necessary
1 teaspoon freshly ground black pepper, or as necessary
1/2 pound shrimp, peeled and deveined
3 plum tomatoes, seeded and diced
1/2 teaspoon hot sauce
In a small saucepan, combine the butter and flour to form a roux, and cook over medium heat until dark brown, stirring frequently, about 8 to 10 minutes.
While the roux is cooking, sauté the onions, celery, and bell pepper in the vegetable oil over medium to medium-high heat until golden brown, about 12 to 15 minutes.
Add the garlic and cook for 2 more minutes, or until the aroma of the garlic is noticeable. Add the tomato paste and cook to a rich red-brown color, stirring constantly, about 3 to 4 minutes. Deglaze the pan with the white wine and allow the wine to reduce by half.
Bring the chicken broth to a simmer. Whisk the roux into the hot broth, making sure there are no lumps. Add the vegetable mixture and stir well. Add the tomato puree, ham hock, and okra and simmer for 15 to 20 minutes.
While the gumbo is simmering, cook the andouille in a sauté pan over medium-high heat until browned and cooked through, about 4 to 5 minutes. Remove the andouille from the pan and reserve the fat. Season the duck breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper, and sauté in the andouille fat over medium-high heat until cooked thoroughly. Once cool enough to handle, cut into medium dice.
Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dry-sear the shrimp in a separate pan over high heat until cooked through, about 2 to 3 minutes. Add the shrimp, andouille, and duck to the gumbo along with the tomatoes. Continue to simmer until all the ingredients are heated through. Season with the remaining salt and pepper, and add hot sauce as necessary.
A green enchilada, stuffed with chicken and farmer’s cheese, is a meal that’s quick to assemble and bake. The fresh cilantro and mint give the sauce exceptional brightness, a perfect counterpoint to the rich and creamy filling.
Makes 6 servings
2 teaspoons corn or olive oil 1 onion, medium dice 1 garlic clove, finely minced 1 cup farmers or pot cheese 1/3 cup heavy cream 2 cups shredded or diced cooked chicken meat 3 tablespoons sliced almonds, toasted 2 cups quartered tomatillos 1 cup sliced scallions 2/3 cup chopped fresh cilantro 2 whole roasted jalapenos, seeded, diced 2 tablespoons chopped fresh mint 1/2 teaspoon ground cumin seed 1/2 teaspoon ground coriander seed 12 corn tortillas 6 ounces Monterey Jack cheese, coarsely shredded
Preheat the oven to 350 degrees.
Heat the oil in a small skillet over medium heat until it shimmers. Add the onion and garlic, and sauté until the onion is a light golden brown, about 6 to 8 minutes. Remove the onion from the heat, spread it in a thin layer on a plate, and allow to cool completely.
Puree the farmer’s cheese in a food processor until smooth. With the machine running, add the heavy cream in a stream. Remove the cheese mixture from the processor to a bowl. Fold in the chicken, almonds, and sautéed onion. Keep the filling in the refrigerator until ready to fill the enchiladas.
Place the tomatillos, scallions, cilantro, jalapenos, mint, cumin, and coriander in the food processor or blender and puree to form a sauce. Place the sauce in a shallow bowl.
Heat a cast iron skillet or other heavy-bottomed skillet over medium heat until quite hot. Soften the tortillas one at a time by toasting in the skillet for about 15 seconds on each side. Immediately dip the tortilla into the sauce to coat it very lightly and then set it on a work surface. Place a spoonful of the filling slightly to one side of the center of the tortilla and roll up into a cylinder. Place the filled and rolled enchilada in a buttered or oiled baking dish. Repeat with the remaining tortillas until all have been filled and rolled. Spoon the remaining sauce over the enchiladas.
Sprinkle the cheese over the enchiladas, cover the pan, and bake until the filling is hot, about 15 minutes. Remove the cover and bake long enough for the cheese topping to melt. Let the enchiladas rest for 5 minutes before serving on heated plates.
Spice mixture ½ teaspoon black peppercorns ½ teaspoon cumin seeds ½ teaspoon coriander seeds 1 ½ teaspoons dry mustard 1 ½ teaspoon sugar 1 ½ teaspoons sea salt
Shallot mixture 1 tablespoon unsalted butter ½ teaspoon sugar ½ teaspoon light grey sea salt 8 small or 4 large shallots (about 8 ounces total), peeled and cut into 1/8-inch slices 1 cup Zinfandel
Edamame 1 cup fresh or frozen shelled edamame ½ teaspoon light grey sea salt Freshly ground black pepper ¼ cup chicken stock 1 teaspoon high quality extra virgin olive oil 1 teaspoon minced fresh marjoram or oregano
Celery root purée 2 celery roots (about 2 to 2 ½ pounds each), without leaves 1 ½ cups milk (whole, 2 percent, or soy milk) or cream, or as needed, depending on desired thickness ½ cup chicken stock 1 tablespoon butter, softened, or as needed 2 tablespoons heavy cream (optional) ½ teaspoon salt 1/8 teaspoon ground white pepper Pinch of ground nutmeg 6 salmon fillets, all skin and bones removed, 5 to 6 ounces each
For the spice mixture: In a clean coffee or spice grinder, grind the spices finely, about 4 seconds. Reserve until needed.
For the shallot mixture: In a 10-inch sauté pan over medium-low heat, melt the butter. Add the sugar and salt and stir to blend. Add the shallots and sauté until the shallots are well coated with the mixture, about 2 minutes. Add the wine, stir to blend, and cook until all of the wine has evaporated and the shallots are well caramelized, 45 to 50 minutes, stirring the mixture occasionally as the wine takes on a jamlike consistency. Keep the mixture warm until needed.
For the edamame: If the edamame are frozen, blanch according to package directions. Drain.
In a 1 ½ quart saucepan over medium heat, warm the edamame, salt, pepper, and chicken stock until just heated through, about 2 minutes. Just before serving, drizzle the olive oil onto the edamame and stir in the marjoram until blended. Keep warm until needed.
For the celery root purée: Peel and cut the celery roots into ½-inch cubes just before using to keep them from turning brown. Place the celery root cubes in a large skillet with enough milk to almost cover. Bring to a simmer over medium-high heat, reduce the heat to medium, and cook, covered, until the celery root is tender, 20 to 25 minutes.
Place the celery root, milk, and chicken stock into the Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 30 seconds or until smooth. Return to the pan. Add the butter and stir gently to melt and incorporate. Add more milk or cream as desired to reach a smooth consistency. Season the mixture with salt, pepper, and nutmeg. Keep warm until needed.
Preheat the oven to 250°F.
Place the salmon fillets on a baking sheet. Rub ½ teaspoon of spice mixture onto each salmon filet. Place on the middle rack in the oven and bake until tremblant (barely translucent in the center and a little wiggly to the touch, about 20 minutes. Cover to keep warm, if necessary.
Place a cup or so of the celery root purée on each plate. Nestle a salmon fillet up against the purée and sprinkle the shallots over the salmon. Spoon 2 heaping tablespoons of edamame onto each plate. Serve immediately.
Create signature dishes the way professional chefs do—with the CIA™ Professional Series by Vita-Mix. It easily handles the work of many appliances, so you can blend, puree, chop, juice, grind and more, all in one versatile machine.
This fricassee may be made with other cuts of lamb, such as the shoulder, breast, or rump. This dish is very simple, but quite often the less refined a dish is, the more flavorful it is.
Serves 6
3 lb lamb leg, cleaned 3 tbsp olive oil 4 garlic cloves, peeled and crushed 2 fresh bay leaves 2 rosemary sprigs 2 tbsp all-purpose white flour Salt and freshly ground black pepper, as needed 1 ½ cups dry white wine 1 cup Brodo (recipe follows) or low-sodium meat or chicken broth, plus as needed 3 large eggs, lightly beaten ¼ cup freshly squeezed lemon juice 1 tbsp chopped fresh flat-leaf parsley 1 tbsp chopped fresh mint leaves
Trim the excess fat from the lamb; cut the meat into pieces about the size of a small egg.
In a casserole, warm the oil with the crushed garlic over low heat. When the garlic is lightly browned, about 1 minute, add the lamb pieces, bay leaves, and rosemary. Sauté over high heat until the lamb is lightly colored all over, about 5 minutes. Stir in the flour a little at a time. When it begins to become a little brown, about 3 minutes, season with salt and pepper to taste, and pour in the wine. Simmer over medium heat until the alcohol evaporates, about 5 minutes. Add the broth and lower the heat. Cover and cook gently until the meat is very tender, about 35 to 40 minutes, adding a little more broth if necessary. The sauce should be quite thin in consistency. Remove from the heat.
Remove the meat to a separate dish. In a bowl, beat the eggs with the lemon juice. Stir in the egg and lemon mixture, combining it well with the pan juices, until a creamy sauce is formed. Return the meat to the sauce, add the parsley and mint, and serve at once.
Brodo di Carne (Meat Broth)
Makes 4 quarts
3 lb chicken 1 lb lean beef shank 3 lb meat or chicken bones 6 qt cold water 2 onions, medium dice 2 carrots, medium dice 2 stalks celery or celeriac, medium dice ½ cup chopped tomato, fresh or canned Cloves or peppercorns, optional, as needed 1 tbsp salt, plus additional as needed 6 parsley stems 2 thyme sprigs
Place the chicken, beef, and bones in a large pot and add the water. Cover with a lid and bring to a gentle simmer. As soon as the broth reaches the simmer, remove the lid and begin skimming the surface periodically.
Add the remaining ingredients except for the herbs. Partially cover the pot and bring it back to a simmer over low heat. Let cook for about 2 ½ hours. Remove the lid completely and taste. If necessary, add a bit of salt and cook for an additional 5 to 10 minutes, until a very full flavor is achieved.
Remove the meat and set it aside for another use. Add the herbs to the broth and let them steep for 3 to 5 minutes, then strain.
In this vegetable lasagna, noodles are layered with sliced eggplant and zucchini and a ricotta “custard” made with ricotta and eggs. You can use reduced-fat versions of mozzarella and ricotta in this dish without sacrificing flavor.
Makes 8 servings
1 1/4 lb sliced eggplant (about 1 large or 2 medium) 1 1/4 lb sliced zucchini (about 3 medium) Salt as needed Freshly ground black pepper as needed 1/3 cup olive oil, or as needed 2 cups sliced shiitake mushrooms 12 cups sliced white mushrooms 1/4 tsp garlic powder, or to taste 1 cup grated Parmesan cheese 2 cups ricotta cheese 2 large eggs 1 tbsp chopped flat-leaf parsley 12 dry lasagna noodles 2 cups tomato sauce 2 cups shredded mozzarella
Peel, salt, and rinse the eggplant if desired. Season the eggplant and zucchini well with salt and pepper. Heat 2 tablespoons of oil in a sauté pan over medium-high heat. Working in batches, add the sliced eggplant and zucchini and cook until lightly browned on both sides, about 10 minutes. Repeat, adding more oil to the pan as necessary, until all of the eggplant and zucchini is prepared. Set aside.
Add the mushrooms to the pan and sauté until the moisture they release has cooked away; add 1 teaspoon pepper and the garlic powder. Add half the Parmesan cheese. Set aside.
In a small bowl, blend the ricotta, eggs, and parsley until smooth. Keep refrigerated until needed.
When you are ready to begin assembling the lasagna, put the lasagna noodles into a deep pan containing warm salted water and let them soften for about 10 minutes.
To assemble the lasagna, spread a thin layer of the tomato sauce, followed by a layer of lasagna noodles, then half of the ricotta mixture, followed by a layer of zucchini, eggplant, and mushrooms. Sprinkle with half of the remaining Parmesan and then half of the mozzarella. Repeat the same sequence of sauce, noodles, ricotta, vegetables, and cheese until the pan is filled. End with a layer of noodles. Press down on the lasagna gentle to press out any pockets of air. Cover the noodles with enough tomato sauce to keep them from drying out as the lasagna bakes. (If the lasagna is prepared ahead, you can stop at this point, cover the pan carefully and keep it in the refrigerator for up to 24 hours.)
Preheat the oven to 325 degrees F. Cover the lasagna pan with foil and bake until the lasagna noodles are fully cooked, 45 minutes to 1 hour. Remove the foil, sprinkle with shredded mozzarella to cover top, and continue to bake until the cheese has melted and is slightly browned, 15 to 20 minutes. Let the lasagna rest for 15 minutes before cutting. Serve on heated plates.
Cook with the proper tools. Use the Peeler and the 12” Nonstick Sauté to create Vegetable Lasagna.
As Americans go spooky to get ready for Halloween, Mexicans prepare for one of their favorite celebrations, "Dia de los Muertos," or Day of the Dead. In Mexico the fiesta is celebrated on November 1 and 2, and families gather together to prepare elaborate altars called an "ofrenda" in their homes and cemeteries. Although decorations vary from region to region, most altars are adorned with flowers, candles, candy, foods, drinks, alcohol, and cigars—any of the favorite things that the dearly departed preferred to welcome home the return of their souls. It is a holiday to celebrate an intimate connection between the living and the dead and the best example of the Mestise cultural evolution blending Catholic and pre-Spanish Mexican religious holidays.
Church bells ring on October 31 at 8 p.m. to announce the arrival of children spirits and November 1 is dedicated to their remembrance. November 2 is set aside for adult spirits and is considered the main ceremony when the most elaborate items are presented. Specialty breads shaped to resemble humans or animals, sugar and chocolate figures in the form of skulls (often with a name engraved on the forehead), skeletons, and caskets fill the ofrendas. Many goodies are made miniature in size, suitable for children.
CIA chef and native Mexican Sergio Remolina shares a simple and delicious recipe—Green Pipian Mole Sauce—that was a favorite of both his father and grandfather. "This dish is from Mexico City, my hometown," says Chef Remolina. "Whenever a mole sauce is thickened with pumpkin seeds, it is called Pipian or Pepian. The chicken, rice, and vegetables in this dish are the accompaniments; the Pipian is the star."
1 pound (8) tomatillos, peeled, rinsed well, and cut into quarters
2 epazote leaves
1 hojasanta (root beer leaf) leaf
2 leaves of romaine lettuce
8 sprigs cilantro
2 serrano chiles, chopped
1/4 white onion, chopped
1 garlic clove
1/8 teaspoon cumin
3 teaspoons vegetable oil
4 cups vegetable stock
Salt to taste
4 cups cooked rice
2 cups chayote or zucchini, steamed
2 cups green beans, steamed
4 poached chicken breasts
Toast the pumpkins seeds in a sauté pan. Put them into a small bowl and allow them to cool to room temperature.
Place tomatillos, epazote, hojasanta, lettuce, cilantro, serrano chiles, white onion, garlic, and cumin in that order into a blender. Blend until you make a thick paste. If all of the contents are not reaching the blades, turn off the blender and use a spatula to push the contents down into the blender.
Place 3 tablespoons of vegetable oil into a deep skillet and heat until it begins to shimmer. Add the contents of the blender and fry it in the oil until approximately 15 minutes stirring consistently. If the mixture becomes too thick, add broth or water to get a sauce consistency. Remove from heat.
Reserve 1/4 cup of pumpkin seeds for garnish. Place the remaining seeds into the blender and add enough vegetable stock to cover one inch over the seeds. Blend until the seeds become a smooth purée.
Making sure the saucepan is not on any heat, add the pumpkin seed sauce to the mixture in the saucepan and stir until mixture is completely combined, then season with salt to taste.
Place two large spoonfuls of rice, three chayotes, some green beans, and one piece of poached chicken onto a plate. Completely cover the chicken with the Green Pipian Mole sauce. Garnish with toasted pumpkin seeds and serve.
Chef's Note: The above recipe makes about 6 cups. Leftover Green Pipian Mole Sauce can be stored in an airtight container for 3 days in the refrigerator or, if frozen properly, up to 6 months. Enjoy it over enchiladas or fried eggs.
Nutrition analysis for Green Pipian Mole Sauce one-ounce serving: 35 calories, 1g protein, 3g carbohydrate, 2.5g fat, 190mg sodium, 0mg cholesterol, less than 1g fiber.
This eggplant recipe includes a creamy ricotta layer for a moist dish with a lighter texture than a typical eggplant Parmesan. Assemble individual servings in ovenproof gratin dishes, if you wish.
Makes 8 servings
1 1/4 lb sliced eggplant (about 1 large or 2 medium) 1 1/2 cups ricotta cheese 1 cup grated Parmesan 1/2 cup minced flat-leaf parsley Freshly grated nutmeg as needed, optional Salt as needed Freshly ground black pepper as needed 4 large eggs 2/3 cup milk 2 cups flour 2 cups dry bread crumbs, or as needed 4 cups canola oil, use as needed 3 cups tomato sauce, heated 2 cups grated mozzarella cheese
Peel, salt, and rinse the eggplant if desired.
Blend the ricotta, 1/2 cup Parmesan, the parsley, nutmeg, if using, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 egg until smooth. Keep refrigerated until needed.
Blend the remaining 3 eggs with the milk in a shallow bowl to make an egg wash. Put the flour in a second shallow bowl and season with a pinch of salt and pepper. Put the bread crumbs in a third shallow bowl.
Dip the eggplant slices one at a time into the flour, then the egg wash, and last, the bread crumbs, patting the crumbs evenly over all sides of the eggplant. Transfer the eggplant slices to a plate or baking sheet.
Pour about 1/2 inch of oil into a deep skillet and heat over medium high heat until the oil shimmers. Add the breaded eggplant slices to the hot oil, a few pieces at a time, and fry on the first side until golden brown, about 2 minutes. Turn the eggplant and continue to fry until golden and crisp on the second side, 2 minutes. Transfer to a plate lined with paper towels; continue until all of the eggplant is fried.
Preheat the oven to 350 degrees F.
Spread some of tomato sauce in a lasagna pan, rectangular baking dish, or individual casseroles. Assemble the dish in layers: a layer of fried eggplant, a layer of the ricotta mixture, another layer of eggplant, topped with more tomato sauce. Sprinkle evenly with the mozzarella and then the remaining Parmesan.
Cover the eggplant and bake until the ricotta mixture is very hot and the mozzarella cheese has melted, 20 to 25 minutes. Remove the cover and continue to bake until the cheese is golden brown, another 10 minutes. Let the dish rest for 10 minutes before cutting and serving.
This recipe is from the cookbook, One Dish Meals with The Culinary Institute of America, which is available for purchase online and at bookstores nationwide.
This flavorful dish comes from Tuscany, where it’s ideal with the region’s famed red wines. Though this peppery stew is usually served by itself, accompanied only by freshly ground pepper, it is also paired nicely with polenta. You can make the stew up to four days in advance stored in an air-tight container in the refrigerator.
Makes 6 to 8 servings
4 ounces pancetta 8 ounces cipollini or pearl onions 3 pounds beef chuck-eye roast, cut into 1½ inch-cubes 1½ teaspoons kosher or sea salt 2 teaspoons coarsely ground black pepper All-purpose flour, as needed 2 cups coarsely chopped onion ½ cup chopped celery 3 garlic cloves, peeled and crushed ¼ cup all-purpose flour 2 cups full-bodied dry red wine 2 tablespoons dried porcini mushrooms, reconstituted and finely chopped 1 cup low-sodium meat or chicken broth 2 fresh bay leaves 1 sprig fresh rosemary, leaves only, finely chopped 2 sprigs fresh thyme, leaves only, finely chopped ½ pound white mushrooms, brushed clean and quartered 2 cups cubed butternut squash or pumpkin, peeled and seeded 2 tablespoons fresh chopped flat-leaf parsley
In an ample oven-safe Dutch oven over medium heat, sauté the pancetta until it is browned, about 6 minutes. Remove from the pan using a slotted spoon and spread it out on a paper towel. Reserve the drippings for use later.
Bring a pot of water to a rapid boil over high heat. Peel and trim the cipollini or pearl onions lightly (but try not to cut the root end too deep; that will help the onion hold together as it cooks.) Add the onions to the water and cook at a boil until the tip of a paring knife slides about halfway into the onion, about 6 to 7 minutes. Drain and set aside.
Preheat the oven to 300°F.
Place the beef cubes in large bowl. Season with salt and pepper to taste. Pile the flour onto a piece of waxed paper or place it in a flat plate. Dredge the meat in the flour, shaking off any excess. Heat 2 tablespoons of the reserved pancetta fat or olive oil in the Dutch oven over medium-high heat. Add the beef in two separate batches.
Brown the meat on all sides, about 5 minutes, adding another tablespoon of fat, if needed. Remove the meat and set it aside. Add the chopped onion and celery to the pot and sauté until almost softened, 4 to 5 minutes. Reduce the heat and the add garlic. Continue to sauté for about 30 seconds more. Stir in the flour and, when it is lightly colored, about 2 minutes, pour in the wine. Add the porcini, scraping up any browned bits that may have stuck to pot. Add the broth, bay leaves, rosemary, thyme, and reserved pork bits and bring to simmer. Return the meat to the pan and bring the liquid to a simmer once again. Cover and slide the pot into the oven. Cook for a total of about 2 hours.
In the meantime, in an ample skillet, heat 2 tablespoons of the reserved pancetta drippings or olive oil over high heat until hot enough to sear the mushrooms. Add the white mushrooms and sauté until browned, tossing frequently, about 5 minutes. Remove the mushrooms from the skillet using a slotted spoon and set them aside. Add the par-cooked cippolini or pearl onions and sauté over high heat until lightly browned, 2 to 3 minutes. Remove the pan from the heat and set aside.
When the meat starts getting tender, after about 1½ hours, add the butternut squash or pumpkin to the stew. Cover and return to the oven. Cook until the meat, squash, onions and celery are tender, about 20 to 30 minutes longer. Stir in the reserved mushrooms and the parsley, taste, and season with additional salt, if needed, and plenty of pepper.
For the English version of this recipe, click here.
4 porciones
1/4 tz aceite canola
1/4 tz cebolla blanca
1/2 lb pierna de cerdo, finamente picada
1/2 lb
sirloin, finamente picado
1 lb jitomates guaje, picados
manzana Golden Delicious, pelada, cortada en cuadritos pequeños
pera D'Anjou, verde, pelada, cortada en cuadritos pequeños
1/2 plátano macho maduro, pelado, cortado en cuadritos pequeños
1/4tz almendras, peladas, picadas
1/4 tz pasitas negras, picadas
1/4 tz piña dulce, cortada en cuadritos pequeños
1/4 cdta canela mexicana molida
Clavos de olor, una pizca
Sal,
al gusto
1 tz nueces de Castilla
2 oz almendras, peladas
1/2 tz crema mexicana
4 oz queso de cabra fresco o queso fresco mexicano
3 oz queso crema, a temperatura ambiente
leche, la necesaria
sal, al gusto
pimienta blanca molida, al gusto
azúcar, al gusto
1 cdta jerez dulce (opcional)
8 chiles poblanos con una pequeña abertura de 2 cm en la punta y
fritos hasta que les salgan ampollas, se enfrían, se pelan y con cuidado
se les retiran las semillas.
Adorno
1/3 tz semillas de Granada
1/4 perejil, finamente picado
Procedimiento
Caliente el aceite en una cacerola y fría la cebolla hasta que esté suave. No la dore.
Añada las carnes picadas y fríalas bien. Añada los jitomates y
cocínelos hasta que la carne esté tierna y completamente cocinada, unos
quince minutes.
Reduzca el fuego y añada la manzana, la pera y el plátano macho. Cocine por cinco minutes a fuego suave
Añada las almendras, las pasitas, la piña, la canela, los clavos,
y sal a gusto. Continúe cocinando, mueva ocasionalmente hasta que se
evapore el líquido. Retire del fuego y enfríe la mezcla a temperatura
ambiente.
Incorpore las nueces, almendras, crema, queso de cabra y queso
crema, agregue leche si es necesario, la mezcla debe ser espesa y con
fuerte sabor a nuez. Sazone con sal, pimienta y azúcar a gusto (añada el
jerez). Cubra y enfríe.
Rellene los chiles con la carne. Los chiles deben estar
completamente llenos. Cubra los chiles con la nogada y adorne con las
semillas de las granadas y el perejil picado.
Nota de la Chef: Si no tiene tiempo para pelar las nueces de
Castilla, use mitad de nuez de Castilla y mitad de almendras peladas.
Watch the Video on Youtube
Análisis nutricional sin
la nogada por onza en cada porción: 40 calorías, 2 g proteína,
4 g carbohidratos, 2 g grasa,
45 mg sodio, menos de 1 g
de fibra.
Análisis nutricional con
la nogada por onza en cada porción: 110 calorías, 3 g proteína,
2 g carbohidratos, 10 g grasa,
50 mg sodio, 15 mg colesterol, menos de 1 g de fibra.
1
1/2 cups white cabbage or iceberg lettuce, shredded
1
white onion, finely diced
1
bunch of radishes, thinly sliced
1/4
cup dried oregano
Salsa,
recipe follows
Drain
the pozole or hominy; pick over, removing the very
soft kernels. Rinse it thoroughly and set aside.
Bring
4 quarts of water to a boil, and add onion, garlic, and salt as needed. Add the
cubed meat, reduce the heat, and cook the meat until tender. Add the drained
hominy, taste for salt, and keep it warm.
Heat
the oil in a skillet until hot but not smoking. Using tongs, fry the tortillas
until crisp and golden, then remove from the oil and drain over paper towels.
Reserve.
Place pozole in a bowl. Place the toppings—cabbage or
lettuce, onion, radishes, oregano, and salsa—in smaller bowls in the center of
the table so guests can choose what to include on the pozole.
The tortillas and lime wedges are also served on the side.
Salsa
10
de arbol chiles, stems
removed
4 guajillo chiles, seeds and
stems removed
1
garlic clove
1/2
teaspoon dried oregano
1
tablespoon white vinegar
Salt,
as needed
In a small skillet set over medium
low heat, dry roast the de arbol chiles until they are fragrant and look slightly darker; do not let them burn. Remove
and set aside.
In the same skillet, dry roast the guajillo chiles, slightly, until
they show some black spots. Remove and set aside.
Bring 2 cups of water to a boil,
add the dry roasted chiles, turn off the heat, and let the chiles soak for
15 minutes.
Remove chiles from water and place them in a blender. Discard the soaking liquid. Add the
garlic, oregano, vinegar, salt as needed, and enough water to make a smooth
salsa. Blend until smooth.
If there is leftover salsa, store
covered in the refrigerator. It will last for 1 week.
For the Spanish version of this recipe, click here.
September 28, 2010
marks the 200th anniversary of
Mexico's
independence, and the chefs at The Culinary Institute of America suggest you
celebrate by preparing a traditional dish—Chiles
en Nogada—just for the occasion.
According to Iliana de la Vega, a
native of
Mexico
and a Latin Cuisines chef-instructor at the CIA,
San Antonio, the dish originated in Puebla.
As one legend tells it, three young women smitten by a soldier got together and
decided the way to get him to notice them was to create a delicious dish using
the green, white, and red from the flag of the newly independent Mexico.
Each woman was in charge of one of the three colors. The
woman who chose green decided to stuff poblano chiles
with a delicious picadillo, a mixture of ground meat,
fruits, and spices. The one adding white decided that since walnuts were in
season, she would make a sauce from them. She painstakingly peeled each walnut
piece to remove the brown skin, ensuring the sauce would remain white after it
was poured onto the stuffed chiles. Red was the final color, and the third
woman chose a pomegranate, whose red seeds provided the perfect garnish.
We are not sure if any of the three women won the soldier's
heart, but we do know that if you serve this delicious dish you will win the
hearts of everyone at your table.
8
one-inch poblano chiles, cut at tip of chile, fried until blistered, cleaned
Walnut Sauce
1 cup
walnuts
2
ounces almonds, blanched
1/2
cup crema Mexicana
4
ounces goat cheese or Mexican queso fresco
3
ounces cream cheese, softened
Whole
milk, as needed
Salt,
to taste
White
ground pepper, to taste
Sugar,
to taste
1
teaspoon sweet sherry (optional)
Garnish
1/2
cup pomegranate seeds
1/4 cup
Italian flat leaf parsley, finely chopped
Heat
the oil in a Dutch oven and sauté the onion until translucent. Do not
brown.
Add
the chopped meats and brown on all sides. Add the tomatoes and cook until
the meats are tender and fully cooked, about 15 minutes.
Reduce
the heat and add the apple, pear, and plantain. Cook for 5 minutes.
Add
the almonds, raisins, pineapple, canela, cloves, and salt to taste.
Continue cooking, stirring occasionally, until the juices evaporate.
Remove from heat and cool the mixture to room temperature.
Purée
the walnuts, almonds, crema, goat cheese, cream cheese, and milk to taste.
The mixture should be thick and nutty. Season with salt, pepper, and sugar
to taste (add sherry at this point). Cover and refrigerate.
Stuff
the chiles with the meat mixture. The chiles should be full and barely
able to close. Cover the chiles in the walnut sauce and garnish with
pomegranate seeds and chopped parsley.
Chef's note: If
you do not have the time to peel the walnuts, use half unpeeled walnuts and
half blanched almonds. However, the traditional flavor will not be the same.
Nutrition analysis
per one-ounce serving without walnut sauce: 40 calories, 2g protein, 4g
carbohydrate, 2g fat, 45mg sodium, 5mg cholesterol, less than 1g fiber
Nutrition analysis for
walnut sauce per ounce serving: 110 calories, 3g protein, 2g carbohydrate, 10g
fat, 50mg sodium, 15mg cholesterol, less than 1g fiber.
Marinade ½ cup olive oil ¼ cup balsamic vinegar 4 garlic cloves, peeled 2 shallots (about 2 ounces), peeled 2 cups prune juice 1 cup apple juice ½ cup soy sauce 1 tablespoon fresh rosemary leaves 1 tablespoon fresh thyme leaves 1 teaspoon freshly ground black pepper
Beef Six 8-ounce filet mignons
For the marinade: Place the ingredients into the Professional Series container. Secure the lid. Select variable 1. Turn machine on and quickly increase speed to 10 and then to High. Blend for 30 seconds or until smooth.
Pound the steaks to about 1 inch thick with a meat mallet. Place the steaks in a nonreactive casserole dish large enough to hold the steaks and marinade. Pour the marinade over the steaks, cover, and refrigerate overnight. If the marinade does not completely cover the steaks, turn once.
One hour before cooking, drain the steaks and pat dry to get rid of excess marinade. Bring the steaks to room temperature. Light a charcoal fire or turn a gas grill to medium-high.
Cook the steaks for about 6 minutes on each side, or to about 125 degrees F on an instant-read thermometer. You may need to move them on and off direct heat if they are scorching.
Remove the steaks from the grill, cover loosely with aluminum foil, and allow to rest for five minutes before serving.
Create signature dishes the way professional chefs do—with the CIA™
Professional
Series by Vita-Mix. It easily handles the work of many appliances,
so you can blend, puree, chop, juice, grind and more, all in one
versatile machine.
Cutting this colorful mixture of vegetables into thin strips is the key to the quick cooking time and makes the vegetable an easy snack or light meal. Canned pinto beans, rinsed and drained, take the lengthy preparation element out of preparing the dried variety.
Ingredients
Makes 8 Servings Preparation Time 30 minutes 3 table spoons olive oil 1 ½ cup red onion, cut into thin strips 1 tablespoon garlic, minced 1 pound red pepper, cut into thin strips 1 pound green pepper, cut into thin strips 1 pound yellow pepper, cut into thin strips 1 pound napa cabbage, chiffonade 15 ounces pinto beans, canned, rinsed, drained 3 tablespoons red chili sauce 16 flour tortillas, 12-inch diameter 2 2/3 cups grated cheddar cheese 1 tablespoon cilantro, chopped
Heat 2 tablespoons of the oil in a large sauté pan. Add the onions and garlic. Sweat until the onions are translucent, about 5-7 minutes.
Add the peppers and sauté for 5 minutes or just until they begin to soften. Add the cabbage and cook for another 5 minutes or until tender.
Stir in the beans and chili sauce. Heat just until warmed.
Cover the tortillas with a damp towel and warm in a 250°F oven before serving.
To assemble, wrap approximately ½ cup of the hot vegetable mixture with a few tablespoons of the grated cheese in a warmed tortilla. The traditional manner of serving fajitas is to bring the tortillas, filling, and garnishes to the table, to be assembled by each individual.
This recipe is from the cookbook, Gourmet Meals in Minutes with The Culinary Institute of America, which is available for purchase online and at bookstores nationwide.
3 pounds Tomatoes, quartered 2 garlic cloves, peeled ½ white onion 3 chipotle chiles in adobo, canned 4 teaspoons dried oregano, divided use 2 tablespoons vegetable oil or lard ¾ cup stale bread, broken into pieces ½ cup milk 1 pound ground beef 1 pound ground pork 1 egg, lightly beaten Salt to taste Ground black pepper to taste
Blend the tomatoes, garlic, onion, chipotle chiles, and 2 teaspoons of oregano. Add water, as needed, to blend smoothly. If mixture is not smooth, pass it through a small mesh strainer and set aside.
Heat the oil in a large sauté pan or Dutch oven (large enough to hold 15 meatballs in one layer) over medium heat. Fry the tomato mixture until it changes color, about 10 minutes. Season with salt and reduce heat to a slow simmer. Remove ½ cup of the cooked tomato mixture for the preparation of the meatballs.
Place the bread in a bowl, add milk, and soak for 10 to 15 minutes. Squeeze the excess moisture out of the bread.
In a large bowl, mix together the ground beef, ground pork, remaining oregano, soaked bread, egg, salt, and pepper. Add the reserved tomato sauce, as needed, to produce 15 two-ounce meatballs with a firm consistency. Add more egg or bread, if necessary. Let meatballs rest for 30 minutes.
Carefully place the meatballs into the simmering tomato sauce and cook for 15 to 20 minutes on low heat. Flip the meatballs over and cook until the meatballs are firm, approximately 10 to 15 minutes.
Serve two meatballs per person with a generous amount of sauce.
The storming of the prison or Bastille in Paris
on July 14, 1789 sparked
the French Revolution, and that event is widely recognized as the
beginning of
the end of the monarchy. Le quatorze
juillet (14 July)—or Bastille Day as we say in English—is a
public holiday
celebrated with outdoor festivals in many cities worldwide. Along with
the
music and dancing, great French food and wine are a major part of the
merriment.
Join the fun this year by preparing a great recipe from the
chefs at The Culinary Institute of America. Moules Marinière, or
Mussels
Mariner-Style, is a delicious dish that is best served with some
crusty French
bread to sop up the sumptuous juice.
"For a main course, serve the mussels with pommes frites
(French fries) and
mayonnaise on the side in the manner served at many a roadside stand
in
France,"
says Chef Alain DeCoster. "This recipe uses the strong clean flavor of
flat-leaf parsley to lend a structural backbone to the rest of the
flavors in
the pot."
When preparing the following recipe, you can pour out
glasses of whatever dry white wine you cooked the mussels in. Or, if
you
finished the bottle while you were cooking, celebrate the holiday as
they do in
France
by opening
a bottle of champagne. Bon appétit!
These and more recipes are explained and illustrated in
The Culinary Institute
of America's Bistros and Brasseries (2008, Lebhar Friedman)
cookbook available at bookstores nationwide or at www.ciaprochef.com/fbi/books/Bistros&Brasseries.html.
Serves 6 to 8 as an appetizer, 3 to 4 as a main course (if
served with fries)
3
pounds mussels
2
tablespoons unsalted butter
1/4
cup minced shallots
3
cloves garlic, minced
1/4
cup chopped parsley
1/2
cup very dry white wine
Pepper
as needed
Just
before you are ready to cook the dish, wash the mussels under cold
running
water and remove the "beards," which are the fibrous connectors
protruding
from between the bivalves' shells.
Heat
large pot over medium-high heat. Be sure to use a pot (with a cover)
that
is large enough to easily hold all of the mussels; you'll want to
give
them at least one big stir during cooking. Melt the butter in the
pot and
wait for the foam to subside. Add the shallots and garlic. Cook
until
they're fragrant and translucent, 2 to 4 minutes, stirring
occasionally to
prevent burning.
Add
the parsley, give it one stir, turn the heat to high, and add the
mussels
to the pot. Stir the mussels once with a large wooden spoon, remove
the
pot from the flame, and add the wine. Return the pot to the flame,
cover,
and reduce the heat to medium, shaking the pot occasionally.
After
4 minutes, check if any mussels have opened. If only a few have
opened,
cover the pot again and turn up the heat. If most of them are open,
remove
them to warmed bowls and cover the pot again to let the last few
open.
After 1 more minute, transfer the remaining open mussels to the
bowls.
(The unopened mussels are either dead or stubborn. If stubborn, the
cook
gets to eat them later after they've opened, but if they're dead,
toss
them.)
Decant
the cooking juices to remove the grit at the bottom of the pot. To
make
this step easier, set the pot so that it is tilted enough to make
the
liquid settle on one side. After it sits for a minute or two, the
grit
will settle to the bottom of the pot. Pour the flavorful broth
carefully
out of the pot, but stop as soon as you see the grit starting to
make its
way close to the edge. Season the sauce with pepper as needed, and
pour it
over the mussels. Serve immediately, making sure each person has a
place to
put his or her spent shells.
This is a great condiment to use as a sauce for grilled and roasted meats. It's delicious drizzled over cooked meat, or used as a glaze during the cooking process to prevent lean meats from drying out and becoming stringy.
Yield: 3 cups
1 pound fresh or unsweetened frozen blackberries 1 cup red wine vinegar 1 cup water 1 ½ cups packed brown sugar ½ teaspoon ground cloves ½ teaspoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon cayenne pepper ½ teaspoon salt 1 tablespoon butter
In a medium saucepan over medium heat, combine the berries, vinegar, water, brown sugar, spices, and salt. When they begin to boil, reduce the heat to a simmer. Simmer, uncovered, until the juices in the pan appear to thicken slightly, about 30 minutes.
Remove the pan from the heat and allow to cool slightly. Place contents into the Professional Series container and secure lid.
Select Variable 1.
Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 45 seconds.
Strain the purée through a fine mesh sieve into a small bowl to remove the seeds.
Whisk the butter into the sauce. Pour into glass jars and cool completely before covering and refrigerating.
Create signature dishes the way professional chefs do—with the CIA™
Professional
Series by Vita-Mix. It easily handles the work of many appliances,
so you can blend, puree, chop, juice, grind and more, all in one
versatile machine.
The Culinary Institute of America's Cheese-Filled Crêpes with Blueberry Coulis (sauce) is a treat they 'll remember for years to come. Although traditionally eaten in the morning, crepes can be served as a light snack, impressive brunch item, or mouth-watering dessert.
Ingredients
Crêpe Batter Makes 12 crêpes, or 6 servings one cup all-purpose flour two tablespoons sugar one-quarter teaspoon salt one large egg one cup whole or low-fat milk one tablespoon unsalted butter, melted one-quarter teaspoon vanilla extract Melted unsalted butter for greasing and drizzling
Cheese Filling two cups cottage cheese one three-ounce package of cream cheese two tablespoons sugar one large egg one-half teaspoon vanilla extract
Blueberry Coulis Makes about 2 cups one pound fresh or frozen blueberries (3 ½ cups) three-quarters to one cup sugar one to two tablespoons freshly squeezed lemon juice
Directions
Crêpe Batter
To make the crêpe batter, sift the flour, sugar, and salt into a bowl and set aside. Combine the egg, milk, butter, and vanilla extract in another bowl and stir until smooth. Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter. Let the batter rest for 30 minutes in the refrigerator. (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours.)
Heat a crêpe pan or small skillet over medium heat. Brush the pan with melted butter. Pour a scant ¼ cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom. Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes. Use a thin metal or heatproof rubber spatula to loosen the crêpe, and turn it over. Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more. Stack the crêpes between layers of parchment or waxed paper as you cook.
Cheese Filling
To make the cheese filling, purée the cottage cheese and cream cheese in a blender until very smooth. Transfer to a bowl and stir in the sugar, egg, and vanilla extract by hand. Keep refrigerated until you are ready to finish the crêpes.
Preheat the oven to 400°F. Lightly brush a medium baking dish with melted butter.
Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe. Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up. Place the crêpes seam side down in the prepared baking dish. Drizzle with melted butter and bake until very hot, 8-10 minutes.
Blueberry Coulis
Combine the blueberries, ¾ cup of the sugar, and one tablespoon of the lemon juice in a saucepan and bring to a simmer over medium heat. Simmer until the sugar has dissolved, about 10 minutes. Taste the mixture and, if necessary, add more sugar. Continue to heat until any additional sugar is dissolved.
Strain the coulis through a fine-mesh sieve.
After straining, place the coulis in a clean saucepan and bring to a simmer. Make a slurry by blending 2 teaspoons cornstarch with 2 teaspoons cold water. Drizzle the slurry into the simmering coulis gradually, adding just enough to lightly thicken the sauce.
Serve immediately, 2 crêpes per serving, with warm blueberry coulis.
If you can find a fresh ricotta from a regional cheese-maker where you live, this would be the recipe to use it in. If not, buy the best whole-milk ricotta you can find. Ricotta gnocchi are traditionally from northern Italy. These have a ball shape and are lighter than their potato gnocchi cousins.
Makes 6 servings
¾ cup sheep’s milk ricotta 2 cups shelled fresh peas, about 2 pounds 8 ounces in pod (about 10 cups frozen) 2 cups loosely packed fresh flat-leaf parsley leaves 1 teaspoon kosher salt, or as needed ¼ teaspoon finely grated nutmeg ½ teaspoon freshly ground black pepper, or as needed 2 egg yolks 1 cup all-purpose flour ¾ cup finely grated Parmigiano-Reggiano cheese, plus more for garnish 6 tablespoons butter 3 ounces pancetta, finely diced 12 fresh mint leaves, torn into small pieces
Place the ricotta in a fine-mesh sieve over a bowl. Allow to drain in the refrigerator, covered, for at least 2 or up to 4 hours.
In a medium saucepan, bring 6 quarts of salted water to a rapid boil over high heat. Have a bowl of ice water on hand. Add the peas and blanch until just tender, 3 to 5 minutes, depending on size. Add the parsley and cook 30 seconds more. Drain the peas and parsley and immediately place in the ice water to stop the cooking and cool completely.
Drain the peas and parsley well and transfer to a food processor. Process to a fine purée, about 30 seconds. Add the salt, nutmeg, pepper, ricotta, and egg yolks. Process until just combined, then transfer the mixture to a mixing bowl. Add the flour and the ¾ cup grated Parmigiano-Reggiano and mix thoroughly with a spoon.
Bring 6 quarts of water to a boil.
Using well-floured hands, roll the dough into balls about ¾-inch in diameter and lay the balls on a floured baking sheet.
Melt the butter in a skillet over medium heat. Add the pancetta and cook, stirring often, until the pancetta and butter are lightly browned, about 7 minutes. Remove from the heat.
Working in batches of no more than 10, cook the gnocchi in the boiling water until tender throughout, about 4 minutes. Remove them from the water with a slotted spoon and transfer to the skillet with the butter and pancetta. When all of the gnocchi are cooked, toss them gently in the skillet, season with salt and pepper, and transfer to a serving bowl. Garnish with torn mint leaves and Parmigiano-Reggiano.
Eggs paired with zesty salsa and warm corn tortillas create a hearty
breakfast, brunch or dinner entrée. Refried beans, avocado, cilantro,
green onion and sour cream make up the CIA's interpretation of this
dish. To complement the heat of this spicy combination, serve with a
side of chilled sliced fruit.
Ingredients
Makes 4 servings four 6-inch corn tortillas
one cup canned refried beans
two tablespoons unsalted butter or vegetable oil
eight large eggs
salt and black pepper, freshly ground
one-half cup grated Monterey Jack
one avocado
two teaspoons fresh lime juice
one-half cup prepared salsa
one-half cup sour cream
one-fourth cup fresh cilantro, coarsely chopped
one green onion, white and green parts, thinly sliced on the bias
Directions
Preheat the broiler.
Heat the tortillas by toasting them one at a time
in a dry cast-iron skillet or directly over a gas flame until lightly
toasted. Place on a baking sheet, spread each tortilla with ¼ cup of
refried beans, and cover to keep warm.
Working in batches as needed, heat the butter in a
large skillet over medium-high heat until it is very hot but not
smoking and the foaming has subsided. Crack the eggs directly into the
hot butter and reduce the heat to medium-low or low. Fry the eggs,
shaking the pan occasionally to keep the eggs from sticking. Season the
eggs with salt and pepper. Fry to the desired doneness, about 2 minutes
for "sunny-side up," 3 minutes for medium yolks, and 4 minutes for hard
yolks. Or, once the whites are just opaque, turn the eggs and cook for
30 seconds more for "over easy," 1 minute more for "over medium," or 2
minutes more for "over hard."
Top each tortilla with 2 fried eggs and 2
tablespoons of the grated cheese. Slide the tortillas under the broiler
to melt the cheese.
Meanwhile, dice the avocado and toss with the lime juice to prevent the avocado from discoloring.
Top each serving with 2 tablespoons salsa and 2
tablespoons sour cream. Divide the avocado among the tortillas. Garnish
each tortilla with 1 tablespoon cilantro and 1 tablespoon green onion
and serve.
Most people associate the Ides of March with the death of Julius Caesar,
but before the date got a bad rap, March 15 was a holiday celebrating Mars, the
god of war. It was also a day ancient Romans celebrated with festivals to bid
farewell to a long cold winter. The chefs at The Culinary Institute of America
suggest you greet spring this year like the Romans did, with one of two
delicious pasta dishes.
CIA Chef Gianni Scappin recalls the first
time he tasted Pasta Bazzoffia. "I ate this dish many years ago just outside Rome,
where it proved a very appropriate welcome to spring. It was served very simply—just peas, fava beans, and artichoke ragu,
with a slightly soupy consistency, topped with a lightly scrambled egg. It was
amazing."
Garlic scapes are the shoots that grow up early in
the spring from garlic that was planted the previous fall. They have pungent
aroma, unlike anything else; however, if you cannot find them, just omit them
from the dish.
Spaghetti Al Vino Rosso, an unusual pasta dish from Umbria,
is cooked more like a risotto than a typical pasta dish. As the pasta cooks,
the wine infuses it with flavor and the color deepens to a rich chestnut color.
The following recipes can be found in The Culinary Institute of America's A Tavola! (Lebhar-Friedman, 2009) available at bookstores or online at www.ciaprochef.com/fbi/books/ATavola.html.
Pasta Bazzoffia
(Roman Spring Vegetable "Ragù" with Pasta)
Serves 4
3 tablespoons
extra-virgin olive oil, plus more as needed
4
green onions, minced
2
spring garlic scapes
1/2
cup coarsely chopped flat-leaf parsley
8
fresh young artichoke hearts, cleaned and cut into eighths
1 cup
fresh shelled peas
1 cup
fresh young fava beans
1
tablespoon all-purpose flour
1 cup
water
salt
and freshly ground black pepper, as needed
1
pound short tubular pasta such as tubettini,
small penne, etc.
1 cup
freshly grated Pecorino Romano D.O.P.
In an ample skillet, warm the olive oil over low heat. Add
the onions, garlic scapes, and parsley and saute until translucent,
about 5 minutes. Add the artichoke wedges, peas, and fava beans and let
cook until very hot, about 4 minutes. Sprinkle in the flour and stir to
mix it with the vegetables. Add the water and let simmer over low heat
until the artichokes are tender, about 20 minutes. (This ragu freezes
well, and will keep in the freezer for up to 2 months or more, or you
can cool the sauce and transfer to storage containers.)
Bring
5 quarts of water to boil in a large pot. Stir in salt as needed and the
pasta, and cook over high heat until it is al dente. (Cooking times will vary according to shape; consult
the directions on your package.) Drain and transfer it to the skillet,
tossing to combine the pasta and sauce well. Let it cook together over
medium heat until creamy, about 4 minutes.
Take
the skillet off the heat and add more olive oil to taste, the grated
cheese, and salt and pepper to taste. Serve at once.
Spaghetti al Vino Rosso
(Spaghetti with Red Wine and Pecorino)
Serves 4
1
pound spaghetti
Salt,
as needed
1/4
cup extra-virgin olive oil, plus more for drizzling before serving
3 cups
good quality light, dry red wine
3/4
cup aged D.O.P. Pecorino Toscan or Parmigiano-Reggiano
Bring
5 quarts of water to a rapid boil. Stir in the pasta and a generous pinch
of salt. Cook for 6 to 8 minutes, depending on the thickness of the
spaghetti. Drain, reserving some of the cooking water.
In the
meantime, in an ample skillet, warm the oil over medium heat. Add the
pasta and toss. Gradually add the wine, 1/2 cup at a time, tossing
continually, until the wine is absorbed by the pasta. When the wine is
almost entirely absorbed, add the cheese, and combine well. Serve very
hot.
Thin cutlets of tender veal make this Roman classic an elegant, yet
simple meal that can be prepared in minutes. Literally translated as
"jumps in the mouth," saltimbocca bursts with the flavor of veal, sage,
prosciutto, white wine and butter. Selecting an accompaniment for this
versatile dish is just as easy as its preparation. From pasta and
polenta to potatoes, veal saltimbocca pairs well with a variety of side
dishes.
Ingredients
Makes 8 servings 2 pounds fettuccine noodles 2 tablespoons olive oil 3 pounds boneless veal cutlets 4 teaspoons sage, finely chopped 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper, or to taste 16 prosciutto slices, paper-thin 2 cups all-purpose flour 1/2 cup olive oil 1 cup dry white wine 1 1/2 cups butter, chilled and cubed 1/4 cup parsley, coarsely chopped 1 lemon, cut into eighths
Directions
Bring a large pot of salted water to a boil. Cook the pasta in the
boiling water for 8 to 10 minutes, or until tender to the bite. Toss
with two tablespoons olive oil and keep warm.
Pound cutlets to an even thickness of about 1/4-inch between two
pieces of plastic wrap. Season the veal with sage, salt and pepper.
Place one slice of prosciutto atop each cutlet.
Lightly coat veal in flour; shake off excess. Heat two tablespoons
olive oil in heavy, large skillet over medium-high heat. Add four
pieces of veal and cook until golden, about 3 to 4 minutes per side.
Add fresh oil as needed until all of the veal is cooked Transfer veal
to a platter and keep warm.
Pour off excess fat, add the wine to the skillet, and bring to a
boil, scraping up any browned bits on the bottom of the skillet. Boil
until liquid is reduced to 1/4 cup, about 3 to 4 minutes. Reduce heat
to low.
Whisk in the chilled butter, two tablespoons at a time. Season sauce with salt, pepper and chopped parsley.
Serve the veal immediately accompanied by the fettuccine. Pour 1/4
cup sauce over the top of each portion and garnish with a lemon wedge.
Nutrition information per serving without pasta: 830 calories, 39 g protein, 25 g carbohydrate, 61 g fat, 690 mg sodium, 240 mg cholesterol, 1 g fiber.
Cook with the proper tools. Use the 12" Sauté and the 10" Sauce Whisk to create Blue Cheese Crusted Tenderloin of Beef.
This recipe is from The Culinary Institute of America's Gourmet Meals in Minutes cookbook, which is available for purchase at bookstores nationwide.
This recipe brings a classic favorite to the breakfast table. To get the characteristically browned outer crust of the muffins, before baking, the dough is first heated in a skillet for a short time at a low temperature. Slather these muffins with butter and jam, or pile them high with eggs and bacon for a satisfying early-day meal.
yield: 12 muffins at 3½ oz poolish: 12–14 hours bulk fermentation: 60–75 minutes final fermentation: 15 minutes bake: 475°F and 6–8 minutes
INGREDIENT
OUNCES
GRAMS
VOLUME
BAKERS %
POOLISH
Water, 55°F
6.8
191
¾ cup
25.00%
Bread flour
6.8
191
1 1/3 cups + 1 Tbsp
25.00%
Yeast, instant dry
0.01
0.3
¼ tsp
0.04%
FINAL DOUGH
Poolish
13.6
383
•
50.10%
Water, 95°F
12.5
354
1 ½ cups
46.40%
Malt syrup
0.2
6
1⁄8 tsp
0.60%
Butter
1
28
2 Tbsp
3.70%
Bread flour
20.2
573
4 ½ cups
75.00%
Yeast, instant dry
0.3
9
1 Tbsp
0.90%
Salt
0.6
18
1 Tbsp
2.30%
Sugar
0.3
9
2 tsp
0.90%
TOTAL
48.6
1380
•
179.90%
GARNISH
Semolina-flour mixture; ratio 1:1*
as needed
*equal parts Semolina and All-Purpose flour
PREPARE the poolish the day before you want to serve the muffins. Mix together the water, fl our and yeast by hand until homogenous. The poolish will have little lumps and will be wet (unlike a dough). Cover the poolish with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and leave at room temperature for 10 to 12 hours. At this point, the poolish will have fermented and risen with visible bubbles (it should not have collapsed in the center).
TO MAKE THE DOUGH, put the poolish in the bowl of a mixer with the water and malt. In a separate bowl, rub the butter into the flour to make a sandy mixture. Add the yeast to the fl our and butter, then add to the bowl. Add the salt and sugar and place the bowl on a mixer fi tted with a dough hook. Mix for 4 minutes on low speed, making sure to scrape down and flip the dough over twice during the mixing process. Then mix for another 2 minutes on medium speed, making sure to scrape down and flip the dough. The dough should be wet and tacky with partial gluten development. Place the dough in a lightly oiled bowl large enough for it to double in size and cover with plastic wrap.
PLACE the bowl in a warm place to rest and ferment for 45–60 minutes, until when lightly touched the dough springs back halfway.
PLACE the dough on a lightly floured work surface and fold it into thirds. Re-cover the dough with plastic wrap and allow it to rest for another 15 minutes, until when lightly touched the dough springs back halfway.
PREHEAT the oven to 475°F.
UNCOVER the dough and lightly flour it on all sides with a mixture of semolina fl our and bread fl our. Then gently roll the dough out into a rectangle (10 by 11 inches) about ½ inch thick. With a pastry wheel or pizza wheel, cut the dough into 3-inch squares (cut in 1 direction to create 3-inch strips, then cut across each strip to create squares). Place the squares on a baking tray lined with parchment paper and lightly cover with plastic wrap. Allow the dough to rest in a warm place for 15 minutes, until when lightly touched the dough springs back halfway.
WARM a nonstick skillet over medium heat for 5 minutes. Place a few dough pieces in the skillet, making sure not to overcrowd the pan, and cook until they are brown on each side (if the skillet becomes too hot, quickly lower the heat). Place the cooked dough pieces on a clean tray lined with parchment paper. Repeat with the remaining dough.
TRANSFER the muffins to the oven. Bake for 6–8 minutes, until they reach an internal temperature of 205°F.
REMOVE the tray from the oven and place on a cooling rack.
Tips:
Gently roll out the dough to about ½ inch thick. Try to avoid deflating the dough too much. This will cause it to become tough after baking.
Cut 3-inch strips across the width of the dough. Then cut each strip into 3-inch squares. Put very little pressure on the dough while measuring so that it doesn’t deflate.
Brown the top and bottom of the muffins in a medium-hot skillet. Avoid overheating as these need to be baked as well. If the skillet is too hot, the muffins will burn, or dry out or burn in the oven.
Poolish: A prefermentation technique that originated in Poland, and has been embraced by many French bakers for their baguettes. Poolish is the soupiest of the preferments, with a raio of flour to liquid that is 1:1. It is a mixture of flour, water and a small portion of yeast which, once mixed, is refrigerated for two hours to slow down the yeast. Next, it is removed from the refrigerator and fermented at room temperature for ten to twelve hours. Adding poolish to your bread results in a mild flavor and aroma along with gas production for a lighter loaf.
4 medium artichokes, cleaned (see note below) 2 tablespoons extra-virgin olive oil, plus additional for oiling pan ½ cup minced shallots or onions 2 tablespoons chopped fresh flat-leaf parsley ½ cup dry white wine 8 large eggs ½ cup freshly grated Parmigiano-Reggiano cheese 2 tablespoons fresh marjoram, coarsely chopped Salt and freshly ground black pepper, as needed
Cut the artichokes into thin slices, slicing from top to bottom. The slices will separate into rings, a little like the way onion slices separate.
Warm the olive oil in a saucepan. Add the shallots and sauté over medium-high heat until translucent, about 2 minutes. Stir in the parsley, followed by the artichokes. Cook for 2 minutes. Add the wine, cover, and cook to evaporate the alcohol and steam the artichokes. When the artichokes are tender, about 12 minutes, remove the pan from the heat and allow to cool somewhat.
Preheat an oven to 325°F. Oil an 8-inch pie pan or cast-iron skillet.
In a medium bowl, beat the eggs with the grated cheese, marjoram, salt, and pepper. Add the artichokes and mix until combined. Pour the egg mixture into the pan and slide it into the oven. Bake until the eggs are completely set, about 12 minutes.
Chef’s note: The way you plan to serve artichokes determines what steps need to be followed to prepare them. Fill a bowl with a mixture of water and lemon juice to hold artichokes after they are cut. Whole artichokes for stuffing or serving with a dip need to be trimmed of sharp barbs; kitchen scissors are the best tool for this task. Spread open the leaves and scoop out the purple tipped leaves and hairy filaments with a spoon. For artichoke hearts, cut away most of the tough outer leaves, making sure that you keep “caressing” the outer part with a halved lemon, which will keep the artichokes from turning black. Leave only the base and tender inner leaves behind. To make an artichoke bottom, cut the leaves completely away from the base of the artichoke.
The holidays are rapidly approaching and Chef David Kamen
from The Culinary Institute of America would like to give you some tips from CIA
Culinary Boot Camp classes. Each year more than 6,000 food enthusiasts take
part in the program, and to help make the holidays a little easier, Chef Kamen
has compiled five of his favorite suggestions for a foolproof meal below.
Turkeys should be moist on the inside,
not the outside. When you are working with poultry like turkeys, hens, or ducks, it is
important that they are thoroughly dry on the outside before you begin to
add seasonings. It's best to pat the roast dry with a paper towel, as this
will help to ensure a crisp, golden brown crust. Once dry, rub vegetable
oil over the outside of the bird, and then following with dry herbs or
seasonings. Place some seasoning inside the cavity as well, and feel free
to add herbs and aromatic vegetables such as parsley stems for additional
flavor.
Proper knife handling ensures a safe holiday
for all.
One of the best ways to make your holiday meal preparation less
stressful is to have a sharp knife and good knife skills. Every time
you want to pick up your knife, you will want to pick up a steel and
pass your knife three or four times on each side of the steel to make
sure your edge is sharp. Not only will this make preparation easier,
but a sharp knife will also help to keep you from "crying" when slicing
onions. When using the knife, hold the handle with your thumb on one
side, you index finger on the other, and three fingers on the handle.
Be sure to tuck your fingertips in on the opposite hand that is holding
the item you are chopping.
Simple planning and preparations allow
you to enjoy the meal. Blanching and shocking vegetables will allow you to save time when you
plan to serve your guests. Many of us see the same old green bean
casserole on our holiday table every year, and the CIA's
version with bacon and shallots is a delicious fresh alternative. By
blanching and shocking the green beans ahead of time, you are guaranteed
vegetables with texture that only take minutes to prepare before you sit
down for the meal.
Why buy pre-made, when fresh can be so
simple? Fresh or frozen cranberries are available widely around the holidays, and
fresh cranberry sauce is so simple to make at home. With fewer than five
ingredients, it's easy to prepare your own in just about 15 minutes.
Don't sweat making homemade desserts. Pies are often the highlight of any holiday meal, but home cooks can save
time and stress by making a galette instead this
year. An impressive but easy-to-make dessert, the CIA's
elegant, rustic Fresh Fruit Galette recipe uses pre-made puff pastry or
pie crust that you buy at the store. Not only are galettes beautiful, but
they also bake in much less time than a
traditional pie.
To learn more about how you can sharpen your skills at the CIA's
Culinary Boot Camp, please visit www.ciachef.edu/bootcamps.
1/2
cup, or as needed, clarified butter or vegetable oil
2
onions, peeled and cut into quarters
12 to
15 parsley stems
2/3
cup diced onion
1/3
cup diced celery
1/3
cup diced carrot
1/4
cup all-purpose flour
5 cups
chicken stock
Salt
and pepper as needed
Preheat
the oven to 350°F. Place a rack in a roasting pan large enough for the
turkey.
Rinse
the turkey thoroughly inside and out and pat dry with paper toweling.
Make
a rub by combining salt, poultry seasoning, and seafood seasoning in a
small bowl. Rub the skin with butter or oil and season the turkey
inside and out with the rub. Place the quartered onions and parsley
stems inside the cavity and truss with twine. Place the turkey, breast
side up, on the rack in the roasting pan.
Place
the turkey in the hot oven for 2 hours, basting from time to time. Scatter
the onions, celery, and carrots to the pan.
Roast
until the thigh meat registers an internal temperature of 165°F,
approximately 40 to 60 minutes. Remove from the roasting pan and allow to
rest while you make the gravy.
Place
the roasting pan on the stovetop and cook the vegetables until they are
browned and the fat is clear. Pour off all but 2 tablespoons of the fat.
Add the flour and cook over medium-low heat to form a blond roux (paste).
When the roux smells fragrant, whisk in the stock until completely smooth.
Simmer
the gravy for 20 to 30 minutes, or until it is thick and fragrant. Skim
off the fat on the surface. Strain the gravy through a fine strainer and
season as needed with salt and pepper. Transfer to a gravy boat, carve the
turkey, and serve.
Nutrition analysis
(not including salt added as needed) for a 4-ounce serving of breast meat: 170 calories, 26 grams protein, 0 grams carbohydrate, 7 grams fat, 65
milligrams cholesterol, 1655 milligrams sodium.
Nutrition analysis
(not including salt added as needed) for a 4-ounce serving of dark meat: 250 calories, 31 grams protein, 0 grams carbohydrate, 13 grams fat, 100
milligrams cholesterol, 1685 milligrams sodium.
Nutrition analysis
for 4-ounces of pan gravy: 77 calories, 3 grams protein, 7 grams
carbohydrate, 4 grams fat, 8 milligrams cholesterol, 172 milligrams sodium.
Bring
a large pot of generously salted water to a boil and add the green beans.
Meanwhile, fill a bowl with ice and water. Cook the beans until tender, 4
to 5 minutes. Transfer to the ice water, leave for a few minutes, then
drain.
Heat a
large, heavy sauté pan over medium heat and add the bacon. Sauté until
crisp. Remove from the pan and drain on racks.
Add
the shallots to the bacon fat and sauté until tender, about 5 minutes. Add
the mushrooms and continue to cook, stirring often or shaking the pan,
until tender, 5 to 10 minutes. Season as needed with salt and pepper. Add
the green beans and cook, stirring, until heated through. Adjust
seasonings, sprinkle with the bacon, and serve immediately.
Wash,
peel, trim, core, and slice the fruit as needed.
Let
the dough relax just a few minutes, but work quickly enough that it does
not get too soft and pliable.
Roll
the dough slightly until it is 12 inches square and of a uniform
thickness.
Cut
four 6-inch-round circles out of each sheet of dough.
Lay
the circles onto half sheet pans that have been lined with parchment.
Refrigerate
the dough for 5–10 minutes if it is too soft.
Spread
1/2 teaspoon of the apricot jam in the center of the circle, leaving a
1/4-inch border around the edge of the dough.
Place
1/2 cup of prepared fruit on top of the jam, leaving a 1 1/2-inch border around the edge of the dough.
Fold a 1/2-inch section of dough up onto the fruit, pressing gently so that it
adheres slightly. Crimp another 1/2-inch section of dough over the fruit
and lightly press the dough that overlaps together. Crimp the remaining
dough around the fruit. The fruit should be barely encased inside the
dough.
Repeat
with the remaining galettes.
Mix
the egg with the water to make an egg wash.
Lightly
brush the dough and the crimped seams with the egg wash. Sprinkle coarse
sugar on the egg wash. Bake at 350°F for about 30 minutes or until golden
brown and baked.
6 strips of bacon, chopped
1 ½ cups small dice yellow onion
1 tbsp minced garlic
¾ cup ketchup
1 ¼ cups orange juice
1 cup chicken stock
¾ cup packed dark brown sugar
1/3 cup chopped dried apricots
¼ cup malt vinegar
2 ancho chiles, diced
1 tsp sweet or hot paprika
1 tsp dry mustard
1 tsp Tabasco sauce
1 tsp ground cayenne pepper
2 tsp salt
1 tsp ground black pepper
Sauté the bacon in a large sauté pan over medium heat until almost crisp, about 4 minutes. Add the onions and sauté until browned, about 5 minutes. Add the garlic and sauté until aromatic, about 1 minute.
Add all the remaining ingredients. Simmer until the apricots are very soft, about 10 minutes. Taste the sauce and season with additional salt and pepper, if needed.
Transfer the mixture to the Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 30 seconds, using the accelerator tool to press the ingredients into the blades.
The sauce is ready to use now, or it can be cooled and stored in a covered container in the refrigerator for up to 1 week.
Tips:
Chop the garlic and onion in the Professional Series container. Secure lid, select Variable 2 and turn machine on. Remove the lid plug and drop 8 medium peeled onion quarters and 3 peeled garlic cloves onto the blades. Blend until desired texture is reached.
Substitute 3 medium peeled and quartered oranges in step 2 for the 1 ¼ cups of orange juice.
It is not necessary to dice the ancho chiles when processing in the Professional Series container. Simply halve them and add during Step 2.
Create signature dishes the way professional chefs do—with the CIA™ Professional
Series by Vita-Mix. It easily handles the work of many appliances, so you can blend, puree,
chop, juice, grind and more, all in one versatile machine.
From the CIA's 2008 Worlds of Flavor® Conference: A Mediterranean Flavor Odyssey
Throughout the Mediterranean, nut-based sauces are staples of traditional
cuisines. All are treasured for their rich flavors, ease of preparation, and
multiple uses. In their many guises, they exemplify many of the healthful
plant-based components of the Mediterranean diet. "Nut-based sauces are
incredibly flavorful and healthful," says Amy Myrdal Miller, MS, RD, program
director of strategic initiatives at CIA
Greystone and herself a registered dietitian. "as they
are made with ingredients with proven health benefits, such as nuts, herbs,
vegetables, and olive oil."
Variations of Mediterranean nut-based sauces abound. Traditional pesto alla Genovese uses pine nuts or walnuts to balance the
intense flavor of crushed basil. A Sicilian version, called pesto alla Trapanese, uses almonds and adds vine-ripened
tomatoes. Another classic Italian sauce, salsa di noce, from the northern coastal region of Liguria,
combines walnuts with garlic, olive oil, marjoram, and breadcrumbs.
"And then there's the classic Spanish sauce called romesco, from the Catalan
region of
Spain," notes CIA Greystone chef-instructor Bill Briwa. "Romesco takes many of the same basic
ingredients—ground nuts, garlic, and olive oil—and adds the the flavors of sweet, savory, and hot peppers."
These rich, savory nut-based sauces are impressive from a culinary, nutritional
and economical standpoint. They make other health-promoting foods, like
vegetables and seafood, taste better, as anyone who has dipped a grilled spear
of asparagus in romesco sauce can attest. And since they have their origins in
the humble cuisines of the Mediterranean, they are
typically made from affordable ingredients that are readily available.
1
large or 2 small tomatoes, roasted, peeled and seeded
1 red
pepper, roasted, peeled, and seeded
1/4
cup red wine vinegar, or to taste
Salt
and pepper, to taste
1/2 to
1 teaspoon finely ground red pepper flakes
3/4
cup extra-virgin olive oil
Water,
as needed, to adjust consistency
Toast
the chiles in a dry pan until they are aromatic
and the color is mottled. Remove the seeds and stems from the chiles. Place the chiles in
hot water and allow to steep for 20 minutes.
Heat 2
tablespoons of the olive oil in a small skillet and fry bread until golden
brown on both sides. Break bread in half and reserve.
Place chiles in food processor, along with garlic, paprika,
nuts, and bread and process until a paste-like consistency is reached. Add
roasted tomatoes and red peppers (along with any accumulated juices) and
vinegar to processor and process until a smooth purée. Season mixture with
salt, pepper and ground red pepper flakes, to taste.
With
food processor running, add remaining olive oil through hole in top in a
slow, steady stream to emulsify oil. Taste sauce and adjust seasonings and
consistency, using water to create a thick, but pourable,
sauce.
3/4
pound summer squash, trimmed and cut in half lengthwise
2
small onions, peeled and cut into 1/2-inch slices
8
small Yukon Gold potatoes, cooked and cut in half
1/2
lemon
1
teaspoon chopped fresh parsley
1–2
cups romesco sauce
Combine
the olive oil, garlic, thyme and salt and pepper in a medium bowl and
whisk to combine.
Place
all of the vegetables in a large bowl and dress with marinade. Allow
vegetables to marinate for 20 minutes. Meanwhile preheat the grill and
brush the grill bars clean.
Grill
each of the vegetables separately until nicely colored and tender-arrange
on a platter and squeeze lemon over vegetables. Sprinkle with parsley and
serve with romesco sauce as a side dish to accompany grilled or roasted
chicken.
Chicken Sandwiches
with Romesco Sauce, Arugula and Grilled Onion
Makes 2 sandwiches
1/4
cup romesco sauce
2
tablespoons mayonnaise
4 1/2-inch
thick slices crusty bread
3/4
cup arugula
1/2
cup grilled sliced onions
2
grilled chicken breasts
Salt
and pepper, to taste
Mix
together the romesco sauce and the mayonnaise until smooth. Reserve.
Spread
one side of each piece of bread with the romesco mayonnaise. Place half of
the arugula on 2 of the bread slices and top
with half of the grilled onions. Slice each chicken breast and place on
top of the onions. Moisten chicken breast with any remaining romesco
mayonnaise. Place remaining 2 bread slices, romesco mayonnaise side down,
on top of each sandwich and cut in half from corner to corner. Serve.
Baked Fish with Romesco Sauce, Potatoes, Swiss Chard and Garlic Mayonnaise
Serves 2
1 cup
romesco sauce
1/2
cup fish broth or clam juice
1/4
cup white wine
Salt
and pepper, to taste
1/2
pound small Yukon Gold potatoes
1/2
pound chard or spinach, roughly chopped
1
garlic clove, peeled and cut in half
1/4
cup mayonnaise
2
tablespoons stock or water
Two
3-ounce pieces firm fish fillet, such as monkfish, halibut or cod
1
teaspoon chopped fresh parsley
Stir
together the romesco sauce, fish broth, and wine. Taste and season with
salt and pepper. The sauce should not be too salty, as it will reduce when
the fish is cooked.
Preheat
the oven to 400°. Cook the potatoes in boiling salted water until they are
just tender. Drain, allow the potatoes to cool, and cut into thin slices.
Bring a small pot of water to a boil and blanch chard or spinach, until
tender but still brightly colored. Run under cold water and squeeze out
most of excess liquid. Reserve.
Using
the broad side of a knife, make a paste from the garlic clove. Stir
thoroughly into mayonnaise, along with stock or water, in a small bowl and
reserve.
In a
shallow, oven-proof dish just a little larger that the pieces of fish, add
1/3 of the sauce to the bottom of the dish and then fan out a circle of
potato slices over sauce.
Place
chard or spinach in a somewhat smaller bed on top of potatoes. Place the
fish, seasoned with salt and pepper, over the chard. Pour remaining sauce
over top.
Place
the fish in the oven to bake for about 15–20 minutes. When done, the fish
will be firm throughout, cooked through and the sauce will be bubbling and
hot. Spoon garlic mayonnaise over fish. Place fish under a broiler and
brown very lightly. Remove from oven, sprinkle with parsley and serve
immediately.
Editor's Note: To find out more about the 2009 Worlds of Flavor® Conference, World Street Food, World Comfort Food, please visit our Web site. For media opportunities, please contact Cate Conniff at c_connif@culinary.edu or 707-967-2303.
According to the ship's log, if the Mayflower wasn't running short of beer, it might not have landed at Plymouth Rock. At the 2008 Great American Beer Festival in Denver, CO, more than 1,900 different beers from 400 U.S. breweries were featured. As more varieties become available with major brewers featuring specialty brews and local brew-pubs and breweries offering craft beers, American's are pairing beers with more foods and desserts then ever before.
The Culinary Institute of America's Doug Miller would like to give you some guidelines to follow. "When pairing food and beer, the first thing you want to think about is what types of beer you like and what kinds of foods would taste good with them," says Mr. Miller. "There are some basic rules that apply when it comes to pairings; one is you don't want the beer to outshine the food or the food to outshine the beer. Ideally both should harmoniously elevate each other."
Ales and lagers are the two primary beer types and each comprises many different styles of beers. Beers that are crisp and refreshing, such as pilsners, light ales, and wheat beers, pair well with pizza, pasta, grilled chicken, and grilled fish. A hoppier beer such as an Indian Pale Ale is delicious with spicy cuisines such as Cajun, Mexican, and Thai food.
Belgium farmhouse-style ales that are slightly fruity and light have become popular in the U.S. Whether produced here or imported, they complement duck, pork chops, roasted chicken, turkey, and sausage.
Serve full-bodied stouts that have burnt malt flavors at clambakes, with oysters, shell fish, and crab boil. Stouts can also be a great beverage for desserts. An oatmeal or chocolate stout can be very tasty with oatmeal cookies or chocolate ice cream.
Pair heavier dishes like BBQ or smoked meats with dark brown Porter's smoky roasted flavor. You can even add some to your favorite barbeque sauce.
Mr. Miller reminds us that these are only some suggestions and encourages you to experiment with your own pairings, as long as you responsibly enjoy what you drink.
The following recipes are explained and illustrated in The Culinary Institute of America's One Dish Meals (Lebhar-Friedman 2006), Gourmet Meals in Minutes (Lebhar-Friedman, 2004), and Baking at Home with The Culinary Institute of America (John Wiley & Sons, 2004), which are available for purchase at bookstores nationwide or at www.ciaprochef.com/fbi.
Duck, Shrimp and Andouille Gumbo This dish pairs well with an Indian Pale Ale.
Makes 8 servings
* 2 tablespoons butter * 1/2 cup all-purpose flour * 2 tablespoons vegetable oil * 1 1/2 onions, diced * 3 celery stalks, diced * 1 green bell pepper, diced * 4 garlic cloves, minced * 2 tablespoons tomato paste * 1/4 cup white wine * 1 quart chicken broth * 1 cup tomato puree * 1 ham hock * 3/4 cup okra, trimmed, cut into 1/4-inch slices * 1/2 pound andouille sausage, sliced into 1/4-inch pieces * 2 duck breasts (preferably smoked), skinless * 2 teaspoons salt, or to taste * 1 teaspoon freshly ground black pepper, or to taste * 1/2 pound shrimp, peeled and deveined * 3 plum tomatoes, seeded and diced * 1/2 teaspoon hot sauce
1. In a small saucepan, combine the butter and flour to form a roux, and cook over medium heat until dark brown, stirring frequently, about 8-10 minutes.
2. While the roux is cooking, sauté the onions, celery, and bell pepper in the vegetable oil over medium to medium-high heat until golden brown, about 12-15 minutes.
3. Add the garlic and cook for 2 more minutes, or until the aroma of the garlic is noticeable. Add the tomato paste and cook to a rich red-brown color, stirring constantly, about 3-4 minutes. Deglaze the pan with the white wine and allow the wine to reduce by half.
4. Bring the chicken broth to a simmer. Whisk the roux into the hot broth, making sure there are no lumps. Add the vegetable mixture and stir well. Add the tomato puree, ham hock, and okra and simmer for 15-20 minutes.
5. While the gumbo is simmering, cook the andouille in a sauté pan over medium-high heat until browned and cooked through, about 4-5 minutes. Remove the andouille from the pan and reserve the fat. Season the duck breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper, and sauté in the andouille fat over medium-high heat until cooked thoroughly. Once cool enough to handle, cut into medium dice.
6. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dry-sear the shrimp in a separate pan over high heat until cooked through, about 2-3 minutes. Add the shrimp, andouille, and duck to the gumbo along with the tomatoes. Continue to simmer until all the ingredients are heated through. Season with the remaining salt and pepper, and add hot sauce to taste.
Barbecued Chicken Pizza with Tomato Salsa This dish pairs well with a lager or toasted lager.
Makes 4 servings
We've given the instructions to make the barbecued pizza here, but if you have grilled or barbecued chicken, turkey, or other meats, use them instead. This is a perfect way to use up the last bit of a Sunday afternoon cookout.
Barbecue Sauce
* 2 tsp butter * 3/4 cup chopped onion * 2 tsp minced garlic * 1/2 cup tomato paste * 1/4 cup brewed coffee * 1 canned chipotle pepper, packed in adobo * 3 tbsp apple cider vinegar * 3 tbsp apple cider * 3 tbsp brown sugar * 1 1/2 tbsp Worcestershire sauce
* 14 oz chicken breasts, boneless, trimmed * One 16-inch pizza crust (recipe follows) * 1 cup thinly sliced Monterey Jack cheese * 1 cup tomato salsa
1. Preheat a gas grill to medium-high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
2. To prepare the barbecue sauce: Heat the butter in a saucepan over low heat. Add the onion and garlic and sauté, stirring frequently, until they are translucent, about 5 minutes. Add the tomato paste, coffee, chipotle, apple cider vinegar, apple cider, sugar, and Worcestershire sauce. Simmer the sauce over low heat until it has thickened slightly, about 15 minutes.
3. Grill the chicken over direct heat until marked on all sides, about 1 minute per side. Finish cooking the chicken over indirect heat, covered, turning as necessary and brushing with the barbecue sauce, until cooked through and the juices run clear, 10-12 minutes. When the chicken is cool enough to handle, slice it thinly. (You also may barbecue the chicken up to 2 days in advance. Keep it wrapped and refrigerated until you are ready to make the pizzas.)
4. Preheat the oven to 450°F. Prepare a baking sheet by scattering it with cornmeal. Shape the pizza dough into a 16-inch round. Transfer the dough round to the cornmeal-scattered baking sheet. Arrange the cheese around the outer edge of the disk. Arrange the sliced chicken on top of the cheese. Place salsa in the middle of the pizza.
5. Bake the pizza in the oven until the crust is golden brown and crisp, 12-14 minutes. Let the pizza rest for 5 minutes before cutting and serving.
Pizza Crust Makes one 16-inch or two 12-inch crusts
* 3 1/2 cups bread flour, plus as needed * 1/2 cup semolina or durum flour * 1 1/2 teaspoon active dry yeast * 1 1/2 cups room-temperature water (68-76°F) * 3 tablespoons olive oil, plus as needed * 2 teaspoons salt * Cornmeal for dusting
1. To prepare the dough, combine the flours and yeast in the bowl of a stand mixer fitted with the dough hook. Add the water, olive oil, and salt and mix on low speed for 2 minutes.
2. Increase the speed to medium and knead until the dough is quite elastic but still a little sticky, 4 minutes.
3. Transfer the dough to a lightly oiled bowl, turn the dough to coat it with the oil, cover with plastic wrap or a damp towel, and allow to rise in a warm place until nearly doubled in size, about 30 minutes.
4. Fold the dough gently, cover, and let rest until relaxed, 15-20 minutes, before cutting into 2 equal pieces, if necessary, and rounding the dough into a smooth ball(s).
5. Cover the dough and let rest another 15-20 minutes before shaping into a pizza crust.
Oatmeal Raisin Cookies Pair these cookies with Oatmeal Stout.
Makes 48 cookies
* Flourless cooking spray for greasing * 2 3/4 cups all-purpose flour * 1 1/2 tsp baking soda * 1 tsp ground cinnamon * 1 tsp salt * 2 cups (4 sticks) unsalted butter, at room temperature * 2 cups tightly packed light brown sugar * 1 cup granulated sugar * 2 tsp vanilla extract * 3 large eggs * 5 cups rolled oats * 1 1/4 cups dark raisins
1. Preheat the oven to 375°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper. Sift the flour, baking soda, cinnamon, and salt into a bowl and set aside.
2. In a stand mixer fitted with the paddle attachment, cream together the butter, sugars, and vanilla extract on medium speed until smooth and light in texture, 2 minutes. Add the eggs one at a time, beating well after each addition. On low speed, mix in the dry ingredients, oats, and raisins until just combined. Scrape down the bowl as needed to blend evenly. Chill the dough for 10 minutes.
3. Divide the dough into 4 equal pieces and roll each piece in waxed or parchment paper to make a 12-inch-long log about 2 inches in diameter. Refrigerate until firm enough to cut, about 30 minutes.
4. Slice each log into 12 pieces and place the slices on cookie sheets in even rows, spacing the cookies about 2 inches apart. In batches, bake until the cookies are cracked on top but still slightly moist, rotating the pans as necessary to bake evenly, 14-15 minutes. Transfer to wire racks and let cool completely.
Mom will feel very special when you serve the quintessential brunch dish—Eggs Benedict—to her on Mother's Day. Folklore tells us that Mrs. Le Grand Benedict, a regular patron of New York City's renowned Delmonico's restaurant, grew weary of the restaurant's breakfast menu and asked for new items. The result of her request was a richly layered concoction of creamy Hollandaise sauce, savory Canadian bacon, tender poached eggs, and toasted English muffins.
While making Eggs Benedict can be time-consuming, using freshly baked English Muffins will make a wonderful difference. If you prepare them, the poached eggs, and Hollandaise sauce in advance, the process becomes far less daunting. When poaching eggs, the chefs at The Culinary Institute of America (CIA) recommend you use the freshest eggs possible. Fresh eggs produce a centered yolk, compact whites, and a clean edge when cooked. The poaching liquid should be about three inches deep, at a gentle simmer, and it should contain a small amount of salt and vinegar to firm the egg proteins and to prevent the whites from separating. Work in small batches when poaching. Too many eggs will cause the temperature of the water to drop.
The key to making Hollandaise sauce is controlled heat. By using a double boiler with water that maintains a slow, even simmer throughout the cooking process, you can avoid making scrambled eggs. Nevertheless, if the egg yolks start to coagulate around the sides and bottom of the bowl while cooking, remove the bowl from the heat. Place the bowl on a cool surface and whisk until the mixture has cooled slightly, then continue cooking over the simmering water until the yolks are at the proper viscosity.
When adding melted butter, do it gradually to keep the sauce from separating. If the sauce should separate, add a small amount of cool water and whisk until smooth. "When making the sauce, I like to use melted whole butter because it adds more flavor," says CIA Chef Scott Swartz.
These recipes, along with more than 175 others, are explained and illustrated in The Culinary Institute of America's Breakfasts and Brunches cookbook (Lebhar-Freidman 2005, $35), which is available for purchase at bookstores nationwide or at www.ciaprochef.com/fbi/books/Breakfasts&Brunches.html.
8 English muffins (recipe follows), split, toasted, and buttered
2 cups Hollandaise sauce (recipe follows)
Heat a sauté pan over medium-low heat. Add the Canadian bacon and sauté on both sides until heated through, about 1–2 minutes on each side.
If eggs have been poached in advance, reheat them in simmering water until warmed through and blot on toweling. Top each English muffin half with a slice of Canadian bacon and a poached egg. Spoon warm Hollandaise over each egg and serve.
English Muffins
Makes 12 servings
1 1/2 teaspoons active dry yeast
1 cup water, warmed to 110°F
2 cups all-purpose flour
1 tablespoon unsalted butter, softened
1 teaspoon sugar
1 teaspoon salt
1/4 cup cornmeal, or as needed
Oil or solid vegetable shortening, as needed
Place the yeast and warm water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes. Add the flour, butter, sugar, and salt to the yeast mixture. Mix ingredients together on low speed using the dough hook until all ingredients are blended, about 2 minutes.
Increase the speed to medium-high and mix until the dough is smooth, another 5 minutes.
Shape the dough into a ball and place it into a lightly greased bowl. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about 2 hours. Fold the dough gently over on itself in three or four places and turn the dough out onto a lightly floured work surface.
Divide dough into 12 equal pieces. Shape into rounds and place on sheet pans that have been heavily dusted with cornmeal. Turn each muffin over to coat both sides with cornmeal. Cover and let rise until slightly risen, about 30 minutes.
Preheat a griddle over medium heat and brush lightly with oil or shortening. Cook the English muffins until lightly brown on the bottom, about 5 minutes. Turn the muffins over and cook until golden brown, another 5 minutes.
Split the English muffins by pulling them apart with a table fork. Toast them just before serving. Serve very hot.
Nutrition analysis per one-ounce serving: 120 calories, 3g protein, 18g carbohydrate, 3.5g fat, 200mg sodium, 5mg cholesterol, less than 1g fiber.
Poached Eggs
Makes 8 servings
3 quarts water, or as needed
2 teaspoons salt
6 tablespoons distilled white vinegar
16 large eggs
Combine the water, salt, and vinegar in a deep pan and bring to a gentle simmer.
Break each egg into a clean cup, and carefully slide each egg into the poaching water. Cook until the whites are set and opaque, about 3 minutes.
Remove the eggs from the water with a slotted spoon and blot them on absorbent toweling. Serve immediately or store chilled eggs in the refrigerator until needed.
Combine the peppercorns and vinegar in a small pan and reduce over medium heat until nearly dry, about 5 minutes. Add the water to the vinegar reduction. Strain this liquid into a stainless steel bowl.
Add the egg yolks to the vinegar reduction and set the bowl over a pot of simmering water. Whisking constantly, cook the egg yolk/vinegar mixture until the yolks triple in volume and fall in ribbons from the whisk. Remove the bowl from the simmering water and place it on a clean kitchen towel to keep the bowl from slipping.
Gradually ladle the warm butter into the egg mixture, whisking constantly. If the sauce becomes too thick and the butter is not blending in easily, add a little water to thin the egg mixture enough to whisk in the remaining butter. Season the Hollandaise with lemon juice, salt, pepper, and cayenne if desired. Serve immediately or keep the sauce warm in a bowl over simmering water.
Nutrition analysis per 9.5-ounce serving: 730 calories, 29g protein, 36g carbohydrate, 52g fat, 1420mg sodium, 645mg cholesterol, 2 g fiber.
Chefs at The Culinary Institute of America suggest you celebrate Mardi Gras Day Cajun-style by serving Crawfish Étouffée. According to the Oxford Encyclopedia of Food and Drink in America, the humble crawfish (known more widely as crayfish) owes its stardom to the Cajuns and is plentiful in the freshwaters of Louisiana's bayous and lakes. Crawfish finds its way into many dishes, but the little crustacean is mostly identified with étouffée, a Cajun translation of "smothered," derived from the French étouffer.
"Étouffée is the name given to dishes like this one that are gently cooked in a covered pot," explains CIA Chef Kathy Polenz. "Crawfish, or crayfish, are sold live or as cooked meat. If you buy crawfish meat, look for the words fat-on. Crawfish fat is an integral part of a good étouffée."
So, let the chefs of the CIA show you how to "laissez les bon temps rouler!" ("let the good times roll!"), by cooking up a pot of Crawfish Étouffée for Mardi Gras this year.
The following recipe can be found in The Culinary Institute of America's One Dish Meals (2006, Lebhar-Friedman) cookbook.
Celebrate Mardi Gras Cajun-Style with Crawfish Étouffée.
Photo Credit: CIA/Ben Fink
Crawfish Étouffée
Makes 5 servings
3 tablespoons bacon fat or canola oil
1 1/2 cups minced onions
1 cup minced celery
3/4 cup minced green bell pepper
2 teaspoons minced garlic
1 tablespoon mild paprika
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground black pepper, or as needed
1/8 teaspoon ground cayenne
Salt as needed
1/4 cup all-purpose flour
2 cups fish or chicken broth or as needed
1 1/4 pound crawfish tail meat with fat
3 tablespoons butter
1 cup thinly sliced scallions, white and green portions
1/4 cup basil chiffonade (cut into fine threads)
2 tablespoons chopped flat-leaf parsley
Heat the bacon fat or oil in a casserole or Dutch oven over medium heat until it shimmers.
Add the onion and sauté over medium heat, stirring frequently, until the onion is translucent, about 6 minutes. Add the celery, bell pepper, and garlic; cover the pan and cook over low heat, stirring occasionally, until the vegetables are tender and translucent, about 10 minutes. Add the paprika, white and black pepper, cayenne, and 1/2 teaspoon salt; sauté, stirring constantly, until aromatic, about 1 minute.
Sprinkle the flour over the vegetables and continue to cook, stirring constantly, until the mixture is thick and pasty, about 3 minutes. Add the broth and stir well to work out any lumps. Bring to a simmer over medium heat. Add the crawfish tails and their fat. Cover the pot and cook over very low heat, stirring frequently, until the crawfish is cooked through and very hot, 8 to 10 minutes. Add a little more broth as needed throughout the cooking time if the étouffée is getting too thick. Season to taste with additional salt and pepper.
Add the butter, scallions, basil, and parsley and stir to combine. Serve the étouffée in heated bowls.
Nutrition analysis, étouffée without rice per an 11-ounce serving: 340 calories, 27g protein, 16g carbohydrate, 18g fat, 370mg sodium, 95mg cholesterol, 2g fiber.
On November 27, while millions of succulent turkeys are roasting away
in ovens across America, equal numbers of home cooks will be nervously
thinking about how they will carve the traditional Thanksgiving turkey
in front of the watchful eyes of their families. Carving a turkey can
be simple, and there is no reason for it to induce a panic attack in
front of your assembled family. Chef Paul Sartory, a professor at The
Culinary Institute of America, has these simple suggestions for you to
ensure a perfectly carved turkey every time.
First, make sure your knife is very sharp. This makes carving the
turkey easier and safer. A sharp knife will glide through the meat, and
even cuts through joints with much less pressure than a dull one. If
necessary, take the knife to a butcher shop or knife sharpener prior to
the holiday so that they can put a good edge on the blade.
Once you remove it from the oven, allow your turkey to rest on the
cutting board for approximately 20 minutes prior to carving. This will
ensure that you do not lose the majority of the natural juices within
the bird that help keep your dinner moist and delicious. Then—after
allowing yourself ample elbow room—you are ready to carve your turkey.
Remove the drumstick and thigh in one piece, cutting between the breast and thigh all the way down to the hip joint.
Pull the whole leg/thigh section away. Grab it with your hand and
pull apart until it pops the hip joint out of the socket. You may also
have to slightly cut the meat surrounding the joint for easier removal
of the leg.
Separate the drumstick and the thigh where they meet.
Slice the meat off the drumstick and thigh.
Repeat steps 1–4 for the other drumstick-thigh section.
Leave wings on for stability in carving the white meat, to prevent the turkey from rocking back and forth.
Start carving down the center of the top of the breast by the keel
bone. Slice down on both sides of the bone and loosen the meat from the
ribs. Beginning at the top, slice perpendicular to the bird through to
the keel bone. Pull each slice up off the rib cage and arrange the
slices in a row. When you have finished one side, slide your knife
under the row of meat and transfer the row to a platter. Turn the
turkey and repeat with the second side.
After you remove the wings, your professionally carved bird is ready to be served.
The following recipe can be found in Cooking At Home with The Culinary Institute of America (2003, John Wiley & Sons, Inc), available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.
Photo Credit: CIA/Keith Ferris
Roast Turkey with Pan Gravy
Makes 10 Servings
1 turkey (about 15 lb)
1 apple, quartered
1 bay leaf
1 large sprig fresh thyme
1/2 bunch fresh flat-leaf parsley
1–2 Tbsp fresh lemon juice
Salt and freshly ground pepper
3/4 cup diced yellow onion
1/2 cup diced carrot
1/2 cup diced celery
5 cups chicken broth (divided use)
Cornstarch slurry
1/3 cup cornstarch blended with 1/3 cup cold water or chicken broth
Preheat the oven to 450°F. Set a roasting rack in a large flameproof roasting pan.
Stuff the turkey with the apple, bay leaf, thyme, and parsley. Rub
the lemon juice over the entire bird and season with salt and pepper.
Place the turkey breast side up on the rack in the roasting pan,
transfer to the oven, and immediately reduce the oven temperature to
350°F. Roast for 3 hours, basting occasionally with accumulated pan
drippings. Remove from the oven. Transfer the turkey, on its rack, to a
baking sheet. Degrease the pan drippings by skimming away any excess
fat from the surface. Return the turkey and any juices that have
accumulated on the sheet to the roasting pan and return to the oven.
Roast until an instant-read thermometer inserted in the thickest part
of the turkey's thigh registers 180°F, 30–60 minutes more. Remove the
turkey and the rack from the roasting pan, cover the bird, and let rest.
While the turkey is resting, combine the pan drippings, onion,
carrot, and celery in a saucepan. Add 1/2cup of the broth to the
roasting pan and stir to deglaze the pan, scraping up any browned bits
from the pan bottom. Add to the saucepan along with the remaining
broth. Simmer over medium heat until slightly reduced and flavorful,
skimming away any fat that rises to the surface, 20–25 minutes.
Gradually add the cornstarch slurry to the simmering broth,
whisking constantly, until the gravy has a good consistency. Simmer 2
minutes more, strain, taste, and season with salt and pepper.
Remove and discard the apple, bay leaf, thyme, and parsley. Carve the turkey and serve with the gravy.
Chef's note:
The rule of thumb for turkey roasting is to allow about 20 minutes per
pound; use this to calculate the approximate roasting time for birds
larger than the one called for in this recipe.
As any pot pie lover will tell you, it's a bittersweet moment when you
first plunge into that golden brown crust. Spoiling the golden
perfection of that top-crust seems almost selfish, but the rich payoff
just beneath the surface is worth it. That first burst of steam from
the flaky crust, a glimpse of bright orange carrots, tender morsels of
turkey buoyed in the creamiest sauce – it's warm and satisfying, and
you haven't even tasted it yet.
The enduring appeal of pot pies in American cuisine is not surprising.
Pot pies are quick and easy one-dish meals and, more importantly, they
utilize those ever-present leftovers in the refrigerator. What better
way to use leftover Thanksgiving turkey than in a perfectly seasoned,
hot-from-the-oven pot pie.
The Culinary Institute of America's pot pie recipe uses leftover
chicken or turkey and a variety of diced fresh vegetables cooked in a
simple flour-based sauce. It can be topped with puff pastry or prepared
pie crust, homemade or store-bought. Leftover mashed potatoes can also
make a perfect pot pie "crust" by being piped on top of the dish before
baking. The result is a rich, satisfying meal that can be prepared in
about an hour.
The sauce in this recipe is made from chicken stock thickened by a roux
- flour blended and cooked with melted butter. According to the CIA's
instructor Chef Lynne Gigliotti, "It's important to cook your sauce
over a low heat for at least 20 minutes, to remove the taste of the
flour."
American pot pies go back to the Colonial days when the pastry-topped
casseroles would be hung above open fires and left to slow-cook. A
cousin of the English savory tarts and pasties, the pot pie has a warm
place in the heart of American food culture. It's simple, hearty food
that is among our favorite comfort foods.
This and other easy comfort food recipes can be found in The Culinary Institute of America's cookbook, One Dish Meals (2006 Lebhar-Friedman), which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.
Turkey Pot Pie
Makes four to six servings
Start to finish time – 2 hours (includes 30-45 minutes of baking time)
three tablespoons butter or vegetable oil
one and one-half cups diced yellow onion
two teaspoons minced garlic
three tablespoons flour
three cups turkey or chicken broth
salt as needed
freshly ground black pepper as needed
one cup diced carrot
one cup diced celery
two cups diced red or Yukon Gold potato
four cups diced cooked turkey meat
one cup green peas (thawed if frozen)
two tablespoons chopped flat-leaf parsley
two nine-inch prepared pie crusts, frozen puff pastry sheets
(thawed), or other topping of choice such as leftover mashed potatoes
Heat
the butter or oil in a saucepan over medium-high heat until it
shimmers. Add the onion and sauté, stirring frequently, until tender,
about ten to twelve minutes. Add the garlic and sauté until aromatic,
about thirty seconds. Add the flour and cook, stirring constantly,
until pasty and thick, about two minutes. Add the broth, whisking well
to work out any lumps. Bring to a boil and then immediately reduce the
heat to medium-low and simmer, stirring frequently, until thickened,
about fifteen minutes. Season to taste with salt and pepper.
Preheat the oven to 350 degrees F.
Add the carrot, celery, and potato to the broth mixture, and simmer
until the vegetables are tender, about twenty to thirty minutes
(depending on the size of the cut). Add the turkey and peas and remove
from the heat. Season to taste with salt and pepper. Stir in the
chopped parsley.
Spoon the filling into individual crocks or a baking dish. Cut pie
crust or puff pastry dough to the appropriate size and shape and cover
the filling. Cuts vents in the crust and press the edges of the dough
onto the baking dish or crocks to seal.
Bake the pot pie until the pie crust or puff pastry is golden and
flaky, about forty-five minutes for a large pot pie and twenty-five
minutes for individual crocks. Serve immediately.
Fish tacos are among the most sought-after fare available from the
abundance of marine life in the Sea of Cortez and the Pacific Ocean
surrounding Baja, Mexico. While the inhabitants of Baja originated the
idea, we can thank a U.S. college student who visited San Felipe on
spring break for introducing them to us. Ralph Rubio fell in love at
first bite and was able to get the recipe from the creator of his
favorite fish taco. In 1983, Rubio began serving his own adaptation in
San Diego, CA. Today they are gaining popularity, and different
variations—whether battered and fried or not—are popping up on menus
across America. The Culinary Institute of America's chefs created the
grilled version below that is perfect for an outdoor summer party.
"The combination of the fish and coleslaw is heady and robust, a
perfect match for the rich taste of the pico de gallo and the
lime-scented Mexican crema," says CIA Chef Joe DiPerri. "Cut down on
assembly time and spend more time with your guests by setting up a
buffet of ingredients that allow your family and friends to build their
own."
The following recipes can be found in The Culinary Institute of America's Grilling (2006, Lebhar-Friedman) cookbook, which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds/.
Baja-Style Fish Tacos with Southwestern Slaw, Chipotle Pico de Gallo and Mexican Crema.
Photo Credit: CIA/Ben Fink
Baja-Style Fish Tacos
Makes 8 servings
2 lb mahi-mahi
1/2 cup vegetable oil
3 tbsp lime juice
5 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp minced garlic
Salt, to taste
8 flour tortillas, 8 inches in diameter
Southwestern Slaw (recipe follows)
1 cup Chipotle Pico de Gallo (recipe follows)
1/2 cup Mexican Crema (recipe follows)
Preheat a
gas grill to medium-high. If you are using a charcoal grill, build a
fire and let it burn down until the coals are glowing red with a
moderate coating of white ash. Spread the coals in an even bed. Clean
the cooking grate.
Cut the mahi-mahi into 16 equal slices.
Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
Grill the fish on the first side over direct heat until the flesh
is firm and well-marked, about 2 minutes. Turn the fish and grill until
cooked through, about 1 1/2 to 2 minutes more.
Grill the tortillas until they have light grill marks and are
heated through, about 15 seconds on the first side. Turn the tortillas
and grill them until they just start to bubble, another 15 seconds.
Center 2 pieces of grilled fish on each tortilla, and top with the
Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of Mexican
Crema, fold in half, and serve immediately.
Nutrition analysis for fish and tortilla per 6-ounce serving: 280 calories, 25g protein, 26g carbohydrate, 8g fat, 580mg sodium, 80mg cholesterol, 2g fiber.
Southwestern Slaw
Makes 8 servings
2 cups fine-shredded green cabbage
2 tsp lime juice
2 tsp honey
2 tbsp minced red onion
2 tsp minced jalapeños
2 tsp chopped cilantro
Salt, to taste
Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving
Combine
all the ingredients and mix well. The pico de gallo is ready to use now
or it can be stored in a covered container in the refrigerator for up
to 2 days.
Combine all the ingredients and
mix well. The cream is ready to use now or it can be stored in a
covered container in the refrigerator for up to 2 days.
Note: If you cannot find Mexican sour cream at the store,
substitute regular sour cream. Mexican sour cream has a milder acidic
bite and a little more salt.
While Father's Day is celebrated in different countries on different
dates, the U.S. reserves the third Sunday in June to show Dad how much
we appreciate him. Americans decided on the June date due to the
efforts of Mrs. Sonora Smart Dodd from Creston, WA. She wanted to honor
her Civil War veteran father, William Jackson Smart, for raising six
children as a single parent. Dodd suggested June 5, which was the
anniversary of his birthday, but since there was not enough time to get
a celebration organized it was postponed to June 19, 1910. In 1966,
President Lyndon Johnson made Father's Day a national holiday and in
1972 the date was permanently set as the third Sunday in June.
Whatever your plans are with Dad this year, CIA Chef David Barry
suggests you start his day by treating him to a hearty breakfast. "My
favorite is Steak and Eggs with Hash Browns," says Chef Barry.
"Breakfast steaks are usually smaller than those you might serve at
dinner, you can choose steaks of any size you like, from a 3-ounce
piece of tenderloin to a hearty bone-in porterhouse." Need something a
little on the lighter side? Serve Dad a "hole in one" with our Toad in
the Hole recipe below.
These and other great recipes can be found in The Culinary Institute of America's Breakfast & Brunches (2005, Lebhar-Friedman) and Grilling (2006, Lebhar-Friedman), which are available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.
Broiled sirloin steak with sautéed mushrooms, scrambled eggs, and hash brown potatoes.
Photo Credit: CIA/Ben Fink
Broiled Silroin Steak with Sautéed Mushrooms
Makes 4 Servings
1 tablespoon butter
2 tablespoons minced shallots
3 cups sliced white or exotic mushrooms
Salt and black pepper
1/4 cup dry white wine
4 sirloin steaks (about 5 ounces each)
1 tablespoon vegetable oil, or as needed
Heat the
butter in a large heavy skillet over medium heat. Add the shallots and
cook until they are translucent and soft, about 3 minutes.
Increase the heat to medium-high and add the mushrooms. Season with
a pinch of salt and a pinch of black pepper. Sauté until they develop a
golden color, a rich aroma, and most of the liquid they release has
cooked away, about 12–15 minutes.
Add the white wine, stirring to release the drippings in the pan.
Simmer until the wine is reduced, about 3 minutes. Keep the mushrooms
warm if you are broiling the steaks right away, or let them cool and
keep refrigerated up to 2 days.
Preheat the broiler and the broiler pan.
Blot the steaks dry and season them with the remaining salt and pepper. Brush lightly with the oil.
Place the steaks on the broiler pan. Broil until browned on the
first side, about 4 minutes. Turn the steaks and continue broiling to
the desired doneness, about 5 more minutes for medium rare.
Serve the steaks on a heated platter or plates topped with hot sautéed mushrooms.
Chef's note:
Use a variety of mushrooms—oyster, procini, and shiitake, or others
when they are available—to underscore the indulgence of this simple but
singular dish.
This recipe is simple to make in smaller amounts. Plan on two or three
eggs per person and use enough oil or butter to liberally coat the pan.
12 large eggs
1/4 cup whole milk
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons clarified butter or canola oil
Whisk eggs and milk in a bowl and season with the salt and pepper.
Heat 2 tablespoons butter or oil in a large sauté pan over
medium-high heat until almost smoking. Add half of the eggs to the pan
and stir until they are soft and creamy, about 1 1/2 minutes for soft
scrambled or 2 minutes for hard scrambled eggs.
Remove the eggs from the heat when fully cooked but still moist,
and serve at once on heated plates. Repeat with the remaining butter or
oil and eggs to make the second batch.
Instead of cubing the potatoes, as we do in this recipe, you can opt to
grate the potatoes and then shape them into cakes before pan frying.
3 large Yukon gold potatoes
1 teaspoon salt, divided use
2 tablespoons vegetable oil
1 tablespoon chopped parsley
Ground black pepper to taste
Scrub and peel the
potatoes. Put them in a large pot with enough cold water to completely
submerge them. Place the pot over medium-high heat and bring to a
simmer. Add 1/2 teaspoon of the salt to the water and cook the potatoes
until you can easily insert a skewer or paring knife about halfway into
the potatoes, about 20 minutes. Drain the potatoes and return them to
the pot. Cook them over low heat until they stop giving off steam,
about 5 minutes.
Remove the potatoes from the pot. As soon as they are cool enough to handle, cut into medium dice. Set aside.
Heat the oil in a large skillet over medium heat. Add the potatoes;
they should be in a single layer, so work in batches if necessary. Cook
until the potatoes are browned on the exterior and very tender on the
interior, turning the potatoes occasionally with a spatula, about 10–12
minutes. Transfer to a bowl or platter and keep warm while cooking the
remaining potatoes. Stir in the parsley, adjust the seasoning with the
remaining salt and pepper to taste, and serve while very hot.
Cut
holes in the center of each slice of bread using a 2 1/2-inch biscuit
cutter. Be sure not to get too close to the crust of the bread. Brush
both sides of each slice of bread with the melted butter.
Heat a griddle to medium-high heat. Griddle the bread on 1 side
until golden brown, about 1 to 2 minutes. Flip each piece of bread over
and crack 1 egg into the hole in each piece of bread.
Season the eggs with salt and pepper. Fry the eggs for about 2
minutes for sunny-side-up eggs, 3 minutes for medium yolks, and 3 1/2
to 4 minutes for hard yolks. Flip the bread over, being careful not to
break the yolk, and cook for 30 seconds more, if desired.
It's Cinco de Mayo! A day to celebrate...what, exactly? Most Cinco de
Mayo celebrations in the U.S. revolve around Tex-Mex foods and Mexican
libations. There are margaritas, piñatas, mariachi bands, and maybe a
sombrero or two. Brightly colored banners proclaim the coming of this
much-misunderstood fifth day in May—but do we really know what we're
celebrating?
Many believe, incorrectly, that Cinco de Mayo is the Mexican
Independence Day, like our Fourth of July. But Cinco de Mayo is really
the celebration of the victory at the Battle of Puebla in 1861—51 years
after Mexico's battle for independence began. Puebla, a small town in
east-central Mexico, was the setting for this dramatic battle in which
a force of 4,500 lightly armed Mexicans defeated 6,000 well-armed and
highly trained French soldiers.
Though a popular celebration in the U.S., Cinco de Mayo is more of a
regional celebration in and around Puebla, according to Chef Iliana de
la Vega, a Latin cuisines specialist at The Culinary Institute of
America, San Antonio. Chef de la Vega came to the CIA's newest campus
in San Antonio from Oaxaca, Mexico and will spend her first Cinco de
Mayo in the U.S. this May.
"I'm excited to see the Cinco de Mayo celebrations here in San Antonio,
but this is not as big a deal as our Independence Day celebrations on
September 16," she said. "It is certainly a U.S. commercial success but
it also highlights Mexican heritage, culture, and food."
Chef de la Vega's recipes for Rajas Poblanos con Crema (poblano pepper strips with cream) and Caldo de Hongos
(mushroom soup) use authentic Mexican ingredients. They are simple,
traditional Mexican foods that you might not see on your local Tex-Mex
restaurant menus.
For the Rajas Poblanos con Crema, Chef de la Vega uses
poblano peppers. "Poblanos are mild inexpensive peppers that are easy
to stuff, and are available year-round. They are a little spicy, but
not too hot. The basic method to use them involves roasting, peeling,
de-veining, and seeding them," she said.
"When roasting the poblano chiles, be careful not to overcook them.
Just roast enough to peel the skins off. For the Caldo de Hongos, you
can use white button mushrooms or a mixture of your favorites."
Like those who fought in the Battle of Puebla, these traditional
Mexican recipes, though simple, can rise above the commercial hype and
celebrate the true culinary heritage of our neighbors to the south.
Rajas Poblanos con crema is a mexican dish of roasted poblano peppers,crema mexicana and queso fresco..
Photo Credit: CIA/Keith Ferris
Rajas Poblanos Con Crema
(Poblano Slices in Creamy Sauce)
Serves: 6
6 poblano chiles
1 cup vegetable oil
2 medium white onions, finely sliced
1 cup Crema Mexicana or Crème fraiche*
1/2 cup Queso Fresco (Mexican cheese), cubed**
Make
a 1-inch slit on each chile. Heat the oil in a medium skillet. Fry the
chiles in the oil, turning them until completely blistered. Set aside
to cool.
Peel the cooled chiles. Discard the seeds and stems. Slice the chiles.
Heat 2 tablespoons of oil in a large sauté pan. Add the onions and
sauté for 5 minutes. Add the chiles and sauté for another 3–5 min,
until cooked. Add the cream, salt to taste, and bring the mixture to a
boil. Just before serving, add the cheese. As soon as the cheese is
warm, serve immediately.
*Heavy cream may be substituted.
**Mild feta cheese may be substituted.
Variation: You can add cooked corn kernels.
Chef's notes: Serve with hot tortillas, over white rice, or with grilled meat, chicken, or fish.
Caldo de Hongos
(Mushroom Soup Broth)
Serving Size: 6
2 pounds mushrooms, white cap or a mixture of white cap and crimini, cleaned and brushed free of dirt
1/4 cup olive oil
1 large white onion, finely chopped
3 garlic cloves, finely chopped
2 jalapeños chilies, or to taste, finely chopped
1/4 cup fresh epazote leaves or cilantro, chopped
6 cups chicken broth
Cut and discard the foot end of each mushroom. Slice each in half lengthwise, and finely slice the halves.
In a large stockpot, heat the olive oil. Add the onions and sauté
for 2 minutes. Add the garlic and sauté for a few seconds. Add the
chiles to taste, and add the sliced mushrooms. Cover the pot with a lid
and reduce the heat to low. Allow the vegetables to cook and gently
sweat for about 10 minutes, or until softened.
If you've ever visited an Italian market and wondered what the dried
fish "salt cod"—also known as baccalá—is used for, you wouldn't be
alone. What good could come from a fish as dry as a wooden plank?
If you were in a Mediterranean market in Italy, France, Spain, or
Greece, you'd know exactly what good comes from that dried plank of
fish. Salt cod has been on Mediterranean menus since the 1200s, when
the long-term preservation of fish, canning, and refrigeration were not
yet invented.
It's dry and smells fishy—characteristics you wouldn't want in fresh
fish—but with salt cod, it's just part of the miracle of this beloved
fish.
The Culinary Institute of America's Salt Cod Cakes is a traditional New
England favorite dating back to colonial times when cod fishing was a
primary industry there. Fisherman dried and salted the cod soon after
catching. It was simple to cure and, more importantly, it didn't spoil
on long journeys back to port and kept well for longer periods when
fresh fish wasn't readily available.
Salt cod, for all its relative obscurity, had a major role in the
battle for this country's independence, according to Mark Kurlansky's
lyrical, historical fish tale Cod, a New York Times
bestseller. This simple white fish became tangled in the great trade
and fishing rights battles of the 1700s. Cod's abundance—and potential
profit—in the area of the Grand Banks in Newfoundland became central to
New England's commercial trade disputes with the British. But years of
overfishing in the Grand Banks has depleted Atlantic cod stocks. Most
of today's commercial salt cod originates in the Alaskan Pacific region.
The preparation of salt cod cakes is quite simple, but does take
planning. The cod must be rinsed in multiple changes of water, then
soaked overnight in water to reconstitute. The reconstituted fish, now
swollen to nearly the size when it was fresh, is rinsed again
thoroughly, then gently poached in milk. The result is a flavorful,
firm fish that adds great depth to seafood dishes like salt cod cakes.
After assembling the cod cakes, they are pan-fried before finishing in the oven.
"One of the most important considerations when you are pan-frying is to
have the oil at the right temperature," says Phil Delaplane, assistant
professor in culinary arts at The Culinary Institute of America. Chef
Delaplane adds, "Take a small amount of breading and put it into the
oil. If it does nothing, the oil is not ready. If it starts to burn, it
is too hot. The breading should begin to fry gently and turn golden
brown."
Served with a flavorful rémoulade sauce, the CIA's recipe for Salt Cod Cakes will be the best catch on your New England menu.
The Culinary Institute of America's New England Cod Cakes with Bacon and Remoulade Sauce.
Photo Credit: CIA/Keith Ferris
Salt Cod Cakes
Serves 6
1 pound Salt Cod filet
Water as needed
2 2/3 cups milk
2 tablespoons unsalted butter
1 1/2 cups onion, chopped
2 garlic cloves, minced
1 2/3 cups Russet potatoes (2–3 large), peeled
1 egg
1 tablespoon brown mustard
1 tablespoon Worcestershire sauce
Tabasco sauce to taste
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
1 cup Panko Japanese bread crumbs
12 slices bacon
Vegetable oil to pan-fry as needed
12 toothpicks
Rinse the salt cod in several changes of water. Soak the salt cod overnight in a large amount of water in the refrigerator.
The next day, remove the salt cod from the water. Cut the cod into large chunks and simmer in the milk for 15 minutes.
Discard the milk and rinse off the salt-cod under cold water. Taste
the cod—it should not be salty. Roughly chop the cod. Chill.
Sauté the onions and garlic in butter over medium-low heat until translucent, about 8 minutes. Chill.
Cut potatoes into sixths and simmer in water until they are tender, about 8-10 minutes. Drain well.
Mash potatoes lightly or mill through a ricer. Lightly combine potatoes and salt cod, leaving large flakes of cod visible.
Add the eggs, mustard, Worcestershire, Tabasco, parsley, sweated
onions and garlic, salt, and black pepper. Check seasonings and chill
at least 20 minutes before forming.
Form mixture into 12 rounded cod cakes. Bread lightly in Panko and
then wrap a piece of bacon around the outside of the cod cake. Secure
bacon with a toothpick.
Pour vegetable oil in a large sauté pan to approximately 1/2"
depth. Oil should come about halfway up the cod. Heat oil to 350°F.
Pan-fry the cod cakes to set the crust and brown lightly, turning
once. Remove and drain on paper towels. Finish baking in a shallow pan
in a 350°F oven for 8–10 minutes or until heated through.
Tempura is, at first glance, a simple dish consisting of batter-coated vegetables or fish which have been deep-fried. But properly prepared tempura is much, much more.
Imagine the freshest shrimp cooked to tender, sweet perfection, scantily dressed in only a thin, crunchy lace shell. Tempura is the gild on the culinary lily, adding a textural crown to the most perfect, freshest morsels.
Tempura incorporates the classic Japanese culinary traditions of using the freshest ingredients prepared simply, to maintain their natural flavor, and artfully presenting them. The Culinary Institute of America's vegetable tempura captures all those elements, yielding crisp, golden vegetables paired with a traditional Asian-style dipping sauce.
Traditional tempura is crisp, light and fresh-tasting. Remembering a few basic elements of good tempura cooking will help you achieve results that rival even the best Japanese restaurants.
"The most important element of good tempura is fresh ingredients. It is not a way to use up aging vegetables from the depths of your refrigerator. There is little coating to mask the vegetables' flavor," said Chef Shirley Cheng, instructor at the Culinary Institute of America.
"To prevent the shrimp from curling when frying, score the underside of the shrimp a few times with a small knife, then press the scored side onto a cutting board, massaging the shrimp straight from tail to head, breaking up the tissue that typically contracts when heated," said Cheng. If your guests are cooking their own tempura, use a long skewer run lengthwise to straighten shrimp.
Cold water is essential in tempura to keep gluten from forming in the batter (like using ice water in pie dough). Over-mixing the batter could develop gluten, so mix only until the lumps disappear. Refrigerating the batter while the oil is heating will also relax the gluten in the batter.
Use only fresh (not reused) vegetable oil for tempura. A combination of vegetable, canola or peanut oil can be used. Oil should be heated to and maintained at 350°F. A thick-walled pot will help maintain oil temperature, as will a good deep-frying thermometer.
Fry vegetables in batches until light golden brown, and then drain briefly on paper towels. To maintain its crisp, hot texture, arrange tempura on a warmed decorative platter in light, lofty piles, allowing steam to escape between the pieces. Serve immediately with a small bowl of dipping sauce and, if desired, a julienne of Nori seaweed. Commonly used to wrap sushi rolls, Nori seaweed comes in dried sheets and can be cut with scissors to create a beautiful, edible and nutritious garnish. Nori seaweed can be found at your local Asian market or in fine food markets.
This and other delicious recipes can be found in Vegetables, the CIA's latest cookbook (Lebhar-Friedman, 2007), available now at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks/.
Vegetable Tempura
Photo Credit: CIA/Ben Fink
Tempura Makes 4 to 6 appetizer servings
Dipping Sauce
2 scallions, minced
1/4 cup soy sauce, plus as needed
1/4 cup water
2 tbsp rice vinegar
2 tbsp honey
1 tbsp minced gingerroot
2 garlic cloves, minced
1 tsp dry mustard
1 tsp hot chili sauce, plus as needed
Batter
2 cups all-purpose flour
4 tsp baking powder
1/4 cup dark sesame oil
1/2 lb. large shrimp (26/30 count), peeled but tail shell intact, deveined, straightened
1 cup red pepper strips
1 cup yellow pepper strips
1 cup broccoli florets
1 cup quartered mushrooms
1 small zucchini, cut on the diagonal, 1/8 inch thick
1 small yellow squash, cut on the diagonal, 1/8 inch thick
Salt and pepper as needed
Vegetable oil for deep frying
For the dipping sauce:
Combine the scallions, soy sauce, water, vinegar, honey, ginger, garlic, mustard, and hot sauce in a bowl.
Cover and refrigerate to let the flavors blend for at least 1 hour or up to 12 hours.
Taste and adjust the seasoning with soy sauce and hot sauce before serving.
For the batter:
Whisk together the flour and baking powder.
Add the cold water and sesame oil all at once and whisk until about the thickness of pancake batter and very smooth.
Refrigerate until ready to prepare the tempura.
Leave the tail shell on the shrimp (to serve as a handle) and massage the underside of the shrimp to straighten.
Blot the shrimp and vegetables dry, season with salt and pepper, and dip them in the batter to coat evenly.
Pour the oil into a tall pot to a depth of 3 inches.
Heat over medium heat until the oil registers 350°F on a deep-frying thermometer. Work in batches to avoid crowding
Slip the batter-coated shrimp and vegetables into the hot oil. Deep fry until the batter is golden brown and puffy, 3 to 4 minutes.
Turn the vegetables, if necessary, to brown and cook evenly.
Remove from the pot with tongs and drain briefly on absorbent towels.
Serve the vegetables at once with the dipping sauce.
