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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.
In 1970, the first Earth Day was organized to promote environmental
awareness and encourage stewardship of our natural resources. That
first, massive grassroots movement by student demonstrators, schools
and communities, began with Senator Gaylord Nelson's efforts to put
environmental concerns on the political agenda.
Never before has the state of our environment been more important. More
than ever, Americans are making smarter choices to help keep Mother
Earth "green." From recycling to choosing cleaner energy sources to
buying organic and sustainable local produce, we're making small steps
to help the environment.
Early spring is a great time to "go green" in the kitchen. As our
thoughts turn to gardening and farming, it's time to turn over a new,
green leaf.
In early spring, farm markets will put out their first crops of the
season – peas, asparagus, and early greens. One of the "greener"
farmer's traditions is to plant peas on St. Patrick's Day. The sturdy
peas take root in the cold ground and provide the spring kitchen with
one of the sweetest green treats.
The
Culinary Institute of America's Thai Fresh Pea Soup uses fresh peas and
green curry to create a subtle twist on an old spring classic. It can
be prepared in under half an hour so you'll have plenty of time to get
outside and work in the garden.
"Once you puree the soup in a blender, make sure to taste it for flavor
and texture," says CIA Chef Eve Felder. "Adjust the flavor with salt.
If you prefer a smoother consistency, push the soup through a strainer
to remove the skins."
The Asparagus with Shiitakes, Bowtie Pasta and Spring Peas uses three
different varieties of peas – sugar snap peas, snow peas and green peas
– for a bright, spring flavor. The vegetables are cooked minimally to
help retain their bright green flavor and natural sweetness.
These and other green recipes can be found in The Culinary Institute of America's Vegetables Cookbook (2007 Lebhar-Friedman), which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.
The Culinary Institute of America's Thai Fresh Pea Soup.
Photo Credit: CIA/Ben Fink
Thai Fresh Pea Soup
Serves 8
6 cups vegetable broth, plus as needed
1 cup chopped onions
4 garlic cloves, finely minced
2 teaspoons green curry paste
8 cups shelled peas (thawed if using frozen)
Salt and pepper as needed
1 teaspoon lightly toasted mustard seeds
1/4 cup chopped mint
Add about 1/2 cup of the
broth to a soup pot and bring to a simmer over medium heat. Add the
onions, garlic, and curry paste. Sauté, stirring frequently, until the
onions are softened and translucent, about 5 minutes. Add the remaining
broth to the pot and bring to a boil. Add the peas, cover the soup, and
simmer over low heat for 10 minutes.
Remove the pot from the heat and let the soup cool for at least 10
minutes before pureeing with a handheld blender. Strain the soup
through a sieve and reserve the liquid if you are using a countertop
blender or food processor. Add the solids to the blender jar or food
processor bowl; do not overfill. Add a little of the liquid, replace
the cover (without the vent from the lid or feed tube), and puree until
smooth. Add more liquid if necessary to help puree the solids. Transfer
the pureed soup to a clean pot. Continue until all of the solids are
pureed. Blend the soup and adjust the consistency by adding some of the
remaining reserved liquid. (The soup is ready to finish now or it can
be cooled and stored up to two days in the refrigerator or up to 1
month in the freezer.)
Return the soup to a simmer over low heat. Season to taste with salt and pepper.
Serve the soup in heated bowls, garnished with the toasted mustard seeds and chopped mint.
Bring a medium saucepan
of salted water to a boil to blanch the peas and a large pot of salted
water to boil to cook the pasta. Preheat the broiler.
Toss the asparagus with the oil and 1 teaspoon of salt. Place in a
baking pan under the broiler, turning occasionally, until tender and
lightly browned, about 8 minutes. Slice the asparagus on a diagonal
into 1-inch pieces and reserve.
Cook each type of pea separately in the boiling water until almost
tender, about 2 minutes each. Remove them from the water using a
slotted spoon or small strainer and rinse with cold water to stop the
cooking. Drain well and reserve. (The vegetables can be prepared in
advance and held in covered containers in the refrigerator for up to 12
hours.)
Cook the pasta in boiling water until tender to the bite, about 10
to 12 minutes. Drain well, reserving some of the pasta water to adjust
the consistency of the dish.
Heat the butter in a sauté pan until it begins to turn brown. Add
the shiitakes and shallots and sauté until they are light brown, 2 to 3
minutes. Add the asparagus, green peas, snow peas, sugar snap peas,
marjoram, 1 teaspoon salt, and a pinch of pepper. Sauté, stirring or
tossing, until the vegetables are thoroughly heated, about 3 minutes.
Add the hot pasta and toss the pasta with the cooked vegetables and
scallions until evenly blended. Add a little of the pasta water to
moisten the dish if necessary. Serve on heated plates and top with
shaved Parmesan.
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.
It's Father's Day, your day off, but you won't relinquish control of
the grill. Not this day, maybe not ever. No one tames the grill fires
like you. You've seen far too many chickens tortured on the grill –
black on the outside and raw in the middle.
But on this national day of rest for dads, you deserve to relax, kick
back and still have moist, perfectly grilled chicken. You deserve The
Culinary Institute of America's "Beer Can" Chicken. Combining two of
your favorite things – grilling and beer – Beer Can Chicken delivers an
incredibly succulent bird without all the fuss.
"Vertically roasting a chicken on the grill is not only simple but it
makes perfect sense as a cooking method for a whole chicken," said CIA
BBQ Boot Camp Chef David Kamen, "The dark meat of poultry requires a
longer cooking time than the white meat. Vertical roasting brings the
dark meat closer to the heat source and keeps the tender white meat
slow-cooking away from the direct heat."
A beer can is just the right size and height for such a roasting method.
The seasoned whole chicken sits atop the half-full beer can with the
legs set to balance the chicken on the grill. As the beer evaporates,
it imparts a delicate flavor to the chicken and helps keep it moist.
Using a beer can is traditional but a store-bought vertical roasting
pan helps catch all the delicious juices that are released as the bird
cooks providing you with a handy basting liquid.
The perfect accompaniment to beer can chicken? Beer, of course. CIA
Professor Chef Mark Ainsworth suggests a more serious beer than the one
your chicken is roasting on.
"Try a summer beer such as a Hefeweizen, or yeast wheat beer," said
Ainsworth. "This is very refreshing, effervescent beer with great
floral and yeast notes and should be poured into a Weizen glass which
is very tall to contain the substantial head in the beer."
This and other great summertime recipes can be found in The Culinary Institute of America Grilling (2006, Lebhar-Friedman), The CIA's ultimate grilling cookbook is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks/.
Mop the chicken from the top every 15 minutes.
Photo Credit: CIA/Ben Fink
"Beer Can" Chicken
Makes 8 servings
Use a clean cotton mop to daub the chicken with the mopping sauce as it roasts on the grill.
2 fryer chickens, about 4 lb each
4 tsp salt
2 tsp ground black pepper
Two 12-ounce cans lager- or pilsner-style beer
10 tbsp lemon juice
1/4 cup Barbecue Sauce
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.
Blot the chickens dry and season with 2 tsp of the salt and 1 tsp of the pepper.
To make the mopping sauce: Pour half the beer from each can into a
bowl. Add the lemon juice, Barbecue Sauce, the remaining 2 tsp salt,
and the remaining 1 tsp pepper. Leave each beer can half full of beer
and set aside.
If you are using vertical roasters, add the reserved beer to the
reservoirs in the roasters, assemble the roasters, and set the chickens
on the roasters. If cooking the chickens on the beer cans, set the cans
on the grill over direct heat and carefully lower the chickens onto
them. Position the legs so that they balance the chickens. Grill over
direct heat, covered, until golden, mopping the chickens every 10
minutes with the mopping sauce, about 20 minutes.
Move the chickens to indirect heat, cover, and continue to cook until brown, mopping every 10 minutes, for another 20 minutes.
Move the chickens to indirect medium heat and continue to cook them
until they are a rich brown and cooked through (165°F), another 20
minutes.
Remove the chickens from the beer cans or roasters, transfer to a platter, and let rest for 15 minutes.
Cut into quarters with a kitchen fork and boning knife. Serve on a heated platter or plates.
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