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.
Crostini is a general term that refers to "little toasts" which are usually topped with one or more garnish items. This Southwestern version combines the creaminess of black beans with the heat from guacamole for terrific hors d'oeuvre or snack idea.
Makes 8 servings
Preparation time: 45 minutes
24 baguette slices, 1/4 inch thick
1/4 cup Garlic and Parsley Butter (recipe below)
1/2 cup small-dice Vidalia onion
2 plum tomatoes, cut into small dice
3/4 cup cooked or canned black beans, drained and rinsed
1 1/2 tablespoons chopped cilantro
1 teaspoon white wine vinegar
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 avocados
2 tablespoons lime juice
1 garlic clove, minced
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
24 cilantro or parsley leaves, rinsed and dried
Preheat the oven to 400ºF.
Toast the baguette slices in the oven for 5–7 minutes, or until the outside edges are golden brown. Spread each baguette slice with approximately 1/2 teaspoon of the garlic butter. Reserve the toasts until needed.
Combine the onion, tomatoes, black beans, cilantro, and vinegar. Season with salt and pepper.
Peel and core one of the avocados and dice into 1/4–inch pieces. Combine the avocado with 1 tablespoon of the lime juice and add the garlic, chili powder, and cumin. Season with salt and pepper.
Peel and core the remaining avocado. Cut the avocado crosswise into thin slices (you will need 24 slices). Sprinkle the avocado slices with the rest of the lime juice to keep them from turning brown.
Spread 1 heaping teaspoon of the avocado mixture on each crostini. Top with 1 tablespoon of the black bean mixture. Garnish with an avocado slice and a cilantro or parsley leaf.
Arrange the crostini on a platter or individual plates and serve.
Garlic and Parsley Butter
Makes 2 cups
Preparation time: 10 minutes
1 cup coarsely chopped flat-leaf parsley (1 bunch, leaves only)
4 garlic cloves, roughly chopped
1 teaspoon kosher salt, or to taste
1 pound unsalted butter, diced into small cubes, cold
Place the parsley, garlic, and salt in a food processor fitted with a metal chopping blade and pulse until evenly minced and well blended.
Add the cubed butter to the parsley-garlic mixture. Process, scraping down the sides as needed, until butter is softened and mixture is well blended. The butter should be light green in color.
Any of the garlic parsley butter not used for the crostini recipe can be used as a sauce for pasta or steamed vegetables. The butter may be placed into a ramekin, or shaped into a log and rolled in plastic wrap. The butter can be held for up to 1 week in the refrigerator, or frozen for several weeks.
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.
It's that time of year again...the time when bags of cranberries arrive on the shelves of our markets produce sections. Prior to refrigerated trucking, you could not find cranberries if you lived too far from a grower. In 1912, the United Cape Cod Cranberry Company was formed and began the commercial process of canning a cooked cranberry and sugar sauce. The canned sauce could be shipped anywhere and became so popular that it evolved into a national traditional favorite to accompany roasted turkey. But nowadays fresh cranberries are available nationwide, and the chefs of the CIA encourage you to try making your own cranberry relish this holiday season.
"Fresh cranberries are round like large marbles with a deep red color and a very tart flavor," says CIA Chef Rob Mullooly. "They should be plump and bright and are excellent when paired with sweeter fruits to balance their tartness. If you prefer to make this dish without alcohol, you can substitute additional orange juice for the triple sec or Grand Marnier."
The cranberry is one of two berries—along with the blueberry—native to North America. It's an unusual fruit in that it grows in wet bogs primarily in the American North. Wisconsin is the heaviest producer, followed by Massachusetts, but cranberries are also grown in New Jersey and the Pacific Northwest.
So go grab a bag of those beautiful fresh cranberries, and with just a few ingredients, you can make and serve the quick and delicious recipe below for your guests this holiday season.
1/4 cup orange liqueur such as Grand Marnier or Triple Sec
2 to 3 tablespoons orange marmalade
If using fresh cranberries, wash, pick through, and dry them thoroughly.
In a medium saucepan, mix 1/3 cup of sugar with the cranberries and the remaining ingredients. Taste to adjust sweetness and add more sugar if desired.
Place over medium-high heat and simmer, stirring occasionally until the berries pop.
You may serve hot or cold.
Nutrition Analysis per 1-ounce serving: 40 calories, 0g protein, 9g carbohydrate, 0g fat, 0mg sodium, 0mg cholesterol, less than 1g dietary fiber.
Thai hot-and-sour soup creates a fascinating interplay of spicy-hot chili and sour-citrus flavor. All the ingredients are crucial to the overall flavor, so don’t leave anything out. You can find them at Asian groceries and some specialty markets. Once you have all your ingredients assembled, this soup is a snap to put together.
Makes 8 servings
1/4 lb small (30-35 count) shrimp, peeled and butterflied 2 oz thin rice noodles (vermicelli) 2 qt Chicken Broth (page 15) 1 stalk fresh lemon grass, cut into 2-inch pieces, smashed 1/4 cup Thai fish sauce (nam pla) 2 tbsp chili oil 2 tsp lime zest 1/2 pickled chili Juice of 1 lemon Juice of 1 lime 1/3 cup drained canned straw mushrooms 1/4 cup chopped cilantro
Bring a medium-sized pot of water to a boil. Add the shrimp and boil until cooked through, about 3 minutes. Use a slotted spoon to transfer the shrimp to colander. Rinse under cold water, drain, and set the shrimp aside. Cook the rice noodles in the same pot of boiling water until tender, 2 to 3 minutes. Drain, rinse under cold water, and drain again. Set aside.
Combine the broth with the lemon grass, fish sauce, chili oil, lime zest, pickled chili, lemon juice, and lime juice in a wok or soup pot. Bring to a simmer and cook for 10 minutes. Strain or use a slotted spoon to remove the lemon grass.
Distribute the rice noodles, shrimp, mushrooms, and cilantro between 8 heated soup bowls. Pour the broth over and serve.
Fall is here and every farmers' market and stand is displaying its harvest of squashes. Americans were introduced to winter squashes by native Indians. Pilgrims and early colonists realized how easy they were to grow and how adaptable they were in many recipes.
Acorn, pumpkin, butternut, and Hubbard squashes have a hard, thick rind. The rind protects the squash and keeps it from spoiling for long periods, but makes the job of peeling it a challenge if you want to remove the rind before you cook the squash.
"Make an initial cut to create a flat, stable surface that makes it easier and safer to cut up the squash," recommends CIA Chef Scott Swartz. "Cut through a butternut squash at the point where the neck meets the rounded body. Use a spoon to scoop out the seeds and any filaments in the center of the squash. Then, set your squash, flat side down, on a work surface and use a chef's knife to cut away the skin."
Pumpkins also make their arrival this time of year. They are like the mascots of autumn. "Dressed" in orange-toned uniforms of varying shapes and sizes, their arrival to stores, farm stands, and front porches inspires the spirit of the season year after year. From pumpkin carving to pie baking, this popular gourd encourages creativity in the kitchen.
Chef Swartz suggests using pumpkins to serve his Butternut Squash Soup. Use smaller pumpkins for individual plated servings, or dress up a party buffet by placing the soup in one big pumpkin for guests to serve themselves.
Prepare the pumpkins by washing them with warm soapy water, rinsing them thoroughly, and patting them dry. Carve out the top to make a lid and remove the seeds from the inside. You can also carve away some of the flesh inside the pumpkin so it can hold more liquid.
The following recipe has been adapted from The Culinary Institute of America's The New Book of Soups (2009, Lebhar Friedman), which is available at bookstores nationwide or at www.ciaprochef.com/fbi/books.html.
8 small pumpkins (about a pound each) or one large pumpkin
Heat the butter in a soup pot over medium heat. Add the onion, carrot, celery, ginger, and garlic. Cook, stirring frequently, until the onion is tender and translucent, 5 to 6 minutes.
Add the broth, squash, and apple. Bring the broth to a simmer over medium-low heat and cook until the squash is tender enough to mash easily with a fork, about 20 minutes.
While the soup is cooking, wash the pumpkins with mild soapy water, rinse thoroughly, and pat dry. Carve a lid off the tops and remove the seeds from inside.
Purée the soup using a handheld blender directly in the pot, with a sieve or a food mill, or in a countertop blender food processor. Return it to the soup pot if necessary. Return the soup to a simmer over medium-low heat.
Season the soup as needed with salt, pepper, and orange zest.
You can serve the soup in heated bowls topped with a dollop of crème fraîche if desired.
Or, to serve the soup in pumpkins, place each pumpkin onto a plate and fill them with soup topped with a dollop of crème fraîche if desired. If serving the soup in one large pumpkin, place the lid back on top to keep the soup warm. You can also offer the crème fraîche in a separate bowl on the buffet.
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/.
This is a little one-bite cookie that, like many fried cookies in Italy, is typically prepared during the carnival time in February.
Makes about 30 cookies
2 1/2 cups all-purpose flour 1/3 cup sugar 6 tbsp (3/4 stick) unsalted butter 1/2 tsp baking powder 1 tsp mixed orange and lemon zest 2 large eggs 1/4 cup Marsala Peanut or olive oil for frying, as needed Confectioners' sugar, for dusting
In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, butter, baking powder, and citrus zest. Blend in the eggs and Marsala. Mix until smooth, about 2 minutes.
Remove the dough from the bowl and shape into small balls about 1/2 ounce each and about 1/2 inch in diameter.
Heat the oil in a deep fryer or deep pot to 350 degrees F. Cook the castagnole, in batches, until they have a dark color, about 3 minutes.
Drain on paper towels. Dust with confectioners' sugar and serve warm.
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.
School is back in session and now that the kids are set with their usual supplies of pencils and erasers, it is important to consider they also receive the nutritional support they need to succeed both physically and academically in class.
With First Lady Michelle Obama and celebrity chefs bringing awareness to the need to improve children's nutritional intake, school lunch programs have gained national attention. A team at The Culinary Institute of America called Menu for Healthy Kids (MFHK) has been addressing these issues for the past two years.
Working with administration and foodservice directors in seven different New York school districts, the CIA team has established a program for improving the nutritional value of the diets schoolchildren are consuming. MFHK realized that school lunches are a great place to start to implement changes toward reducing childhood obesity but the responsibility also lies with parents, teachers, foodservice departments, and industry suppliers to reinforce change across the board.
One of the things parents can do is provide nutritional goodies that appeal to kids' traditional ideas of snack food. The following recipe is a great way to get more vegetables into a child's diets. Two Pumpkin Chocolate Chip Cookies provide a half serving of grains and over two grams of fiber. The use of whole wheat flour supplies fiber and the antioxidants in dark chocolate have shown to improve cardiovascular health.
So pack a couple of these cookies in your kid's lunch box. These cake-like treats will be seen as a sweet luxury you made just for them and you will feel good about giving your children some of the nutrition needed to keep them on top of their game.
For more information on Menu for Healthy Kids, great recipes, and tips on how you can get involved, please visit our website at http://healthykids.ciachef.edu.
Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or lightly spray with cooking spray. Combine the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg into a bowl. Whisk to mix the ingredients together and set aside.
In a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed for 3 minutes or until very light and smooth. Scrape down the bowl once to blend evenly. You may also mix the butter and brown sugar together by hand until it is very light and smooth.
On medium speed, or by hand, add the pumpkin, eggs, and vanilla extract and blend until well-combined (the mixture may appear curdled or broken, but this is okay), about 3 minutes. Scrape the bowl down once or twice to blend evenly.
On low speed, add the dry ingredients until just blended, about 2 minutes. Add the chocolate chips and continue to mix until they are evenly distributed in the batter, about 30 seconds.
Use 2 serving spoons to drop batter into mounds (about 2 tablespoons each), 2 inches apart onto the prepared baking sheets. Cookies will spread when they bake.
Bake until the bottoms are golden brown, about 15 minutes. Transfer to wire racks and let cookies cool completely. Store in an air-tight container for up to 3 days.
Nutrition Analysis per cookie: 80 calories, 1g protein, 11g carbohydrate, 4g fat, 85mg sodium, 10mg cholesterol, less than 1g dietary fiber
Chef's note: You may replace the chocolate chips with raisins or other dried fruits and add chopped toasted nuts if desired.
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.
We wait all winter anxious to savor the fresh flavors of summer's harvest. It doesn't get any better than delighting in fresh fruit and produce picked straight out of the garden or from local farm stands. With so much being harvested at once, you can't help thinking how wonderful it would be if we were able to have some of summer's bounty to enjoy in the dead of winter.
The chefs at the CIA suggest you set yourself up for winter this year by taking a little time to put up some of your favorite things by making relish with them. According to The Encyclopedia of American Food and Drink, the word relish first appeared in English in 1798, from the Middle English for a "taste" and is derived from the French word reles, "something remaining." In the United States, we refer to many relishes that are pickle-based, but our ancestors also realized that a good way to use up the wealth of fruits and vegetables available in summer was to put them up in jars of relish.
"Allow your washed jars to come up to room temperature before placing them in boiling water to sanitize so you don't risk cracking the glass," says CIA Chef Dwayne LiPuma. "When you take them out be mindful not to place them on a cold surface, place them on a towel to keep them safe."
The flavor and color combinations in this vibrant Roasted Red Pepper and Apricot Relish are so wonderful, you'll want to double the recipe and have plenty on hand to spread on whole wheat crackers or to liven up a simple roast turkey sandwich as the weather turns cold and snowy.
Sterilizing Jars for Preserving
You will need a pot deep enough to hold the tallest jar you plan to use with another 3 to 4 inches of space between the top of the jar and the top of the pot.
Clean the jars, lids, and rings well with hot, soapy water and rinse well in hot water.
Put the pot on a burner and place a canning rack or folded towel in the bottom of the pot.
Fill the jars with hot water and put them in the pot (they should sit steadily on the rack or towel and should not touch each other). Add enough additional hot water to cover the jars by 1 inch. Add the lids to the pot, you can also add the rings if desired.
Bring the water to a boil over high heat. After it reaches a boil, continue to boil for 10 minutes longer.
Use canning tongs to lift the jars out of the hot water, pour out the water, and set them on a flat, towel-lined surface. Remove the lids and rings and put them on the towel too. The jars are ready to fill.
It is important to fill the jars when the jars are still hot. Do not overfill the jars. Fill to the top of the first ring from the bottom.
Use the same pot you used to sterilize the jars, add the rack or a folded towel as before, and put the pot on a burner. Put the filled and sealed jars into the pot. (If the jars are small and might bang against each other as you process them in boiling water, you may want to wrap a cloth around each jar to keep them safe.) Add enough hot water to completely cover the jars.
Bring the water to a boil and boil the relish for 10 minutes (the time will vary for other recipes depending upon the ingredient you are processing; refer to your recipe). Turn off the heat under the pot. Let the jars cool in the hot water bath for 1 hour. Lift the jars from the water with canning tongs and set them on a towel-lined counter.
Check the seals to be sure that they are tight. Leave the jars undisturbed. As they cool, you should hear a pop as a vacuum seal forms. If a jar doesn't seal, keep it refrigerated and try to eat is within a week.
The following recipe has been adapted from The Culinary Institute of America's Vegetables cookbook (2007, Lebhar Friedman), which is available at bookstores nationwide or at www.ciaprochef.com/fbi/books.html.
Heat a sauté pan over medium heat. Add the oil and heat until the surface ripples. Add the onions and garlic and sauté, stirring frequently, until tender and translucent, about 2 minutes.
Add the peppers, apricots, 1 tablespoon vinegar, and mustard; and sauté until the vinegar evaporates. Remove from heat. Season to taste with the hot sauce, additional vinegar, salt, and pepper. Add the parsley just before serving. Serve at room temperature or chilled.
Nutrition Analysis per 1-ounce serving: 35 calories, 0g protein, 5g carbohydrate, 1.5g fat, 35mg sodium, 0mg cholesterol, less than 1g dietary fiber.
Buttermilk gives the ice milk served with these fruit skewers a delicious tang. It's perfect foil for tropical fruits like bananas, pineapples, mangos, and papayas. When these fruits aren't in season, substitute other fruits like tree-ripened peaches, plums, nectarines, and apricots.
Makes 8 servings
8 bamboo skewers 10 inches long 2 mangos, peeled and seeded 2 small papayas, peeled and seeded 1/4 pineapple, peeled and cored 8 strawberries Buttermilk Ice Milk (recipe follows)
Soak the skewers in cool water for 30 minutes.
Preheat a gas grill to medium. 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 fruits into relatively equal-sized pieces. Thread thefruitonto the skewers, alternating them. Grill thefruitskewers, turning as necessary, until slightly charred and hot, about 6 to 8 minutes, depending on the ripeness of the fruit
Serve the fruit skewers with vanilla ice cream, if desired.
Buttermilk Ice Milk
An ice milk is lower in fat than a traditional custard-based ice cream, but adding a bit of heavy cream gives this milk a noticeable richness.
Makes 8 Servings
3 cups milk 1 cup heavy cream 1 cup plus 2 tbsp granulated sugar 1/4 tsp salt 1 1/4 cups egg yolks 1 tbsp vanilla extract 1 cup buttermilk
Heat the milk, heavy cream, 1/2 cup of sugar, and the salt in a saucepan over medium heat until the mixture just reaches a boil. Remove from the heat.
Whisk together the egg yolks and the remaining sugar. Temper the egg mixture (see tempering note on page 199) by gradually adding about one-half of the hot milk mixture into the egg mixture, whipping constantly. Add the tempered egg mixture to the remaining hot milk in the saucepan and whisk to combine.
Return the saucepan to the heat and cook, stirring constantly, until the mixture thickens enough to evenly coat the back of a spoon (180°F), about 2 to 3 minutes.
Stir in the vanilla extract. Strain the mixture into a metal container and immediately transfer to an ice bath. Cool to below 40°F. Cover and refrigerate the mixture for at least 8 and up to 12 hours.
Stir the buttermilk into the chilled base. Process the mixture in an ice cream machine according to the manufacturer's instructions. Transfer the ice milk from the machine to storage containers, and pack it tightly. Cover and freeze for several hours or overnight before serving.
Perfect any time of year, but particularly the warmer months, easy-to-make Affogato al Caffè is an elegant way to serve coffee to your guests, no matter how hot the temperature gets outside.
Affogato means "drowned"—in this case, the CIA chefs suggest a simple yet delicious gelato that is perfect with latte. The fastest way to create this dessert is to pour one or two shots of very hot and very strong freshly brewed espresso over vanilla gelato. Top with whipped cream and dust with grated dark chocolate or cocoa powder, or maybe grated orange peel. Make sure to serve it with a spoon to scoop up the ice cream and a straw to savor the melted goodness left at the bottom of the cup. Serve with biscotti or any type of dry Italian cookies.
Affagato al Caffè is one of the specialty coffees students learn to prepare in The Culinary Institute of America's Ristorante Caterina de' Medici, one of five student-staffed restaurants located at the Hyde Park, NY campus.
"Most gelato is made from milk, cream, egg yolks, and sugar," says CIA Chef Gianni Scappin. "Gelato Fior di Latte, or 'Flower of Milk,' is made without egg yolks and is often used in Affogato al Caffè because it is very simple to make. But if you don't have time to make gelato at all, you can still prepare this recipe using any kind of ice cream you like."
A perfect ending to a great warm weather meal, Affogato al Caffè will delight your taste buds and keep you cool.
You can find the following gelato recipe in Italian Cooking at Home with The Culinary Institute of America (2011, Wiley & Sons), which is available at bookstores nationwide or at www.ciaprochef.com/fbi/books.html.
Freshly brewed espresso, for serving (1 or 2 shots per serving)
1 cup heavy cream
Gelato (recipe below)
Unsweetened cocoa powder as needed, for garnish (optional)
Brew espresso coffee.
Whip the cream to medium peaks.
Scoop the frozen gelato into a glass and pour the espresso over the gelato. Top with a dollop of whipped cream and serve with some cocoa powder sprinkled on top (and a straw that you can use to drink the coffee).
Gelato Fior di Latte "Flower of Milk" Gelato
Makes 1 quart
2 cups milk
2 cups heavy cream
1 3/4 cups sugar
1 tablespoon light honey
1/2 teaspoon vanilla extract
Heat the milk and cream in a large saucepan over medium heat, then add the sugar and honey and stir to dissolve. Add the vanilla extract.
Strain through a fine-mesh sieve into a glass or metal container. Cool the gelato base over an ice water bath or in the refrigerator, stirring from time to time. When completely chilled, pour into an ice cream maker. Process according to the manufacturer's instructions.
Transfer to a container and freeze for about 2 hours before serving.
Celebrate summer with this fresh tart featuring sweet, vine-ripened strawberries. If you have all the components prepared ahead of time – the pastry shell, the pastry cream, and the strawberries – you can put this tart together in a few minutes and serve it right away. Brushing the crust with melted chocolate helps to keep it crisp; however, even with the chocolate layer, the tart will lose its texture contrast if it sits for more than 12 hours before serving. For the best results, serve fresh fruit tarts on the same day they are made.
1 recipe Tart Dough (recipe follows) 1/2 cup strawberry jam 1/4 cup melted chocolate (optional) 2 cups Pastry Cream (recipe follows) 2 pints fresh strawberries, hulled and sliced
Tart Dough
8 tablespoons (1 stick) unsalted butter, room temperature 1/4 cup sugar 1/2 teaspoon vanilla extract 1 large egg yolk 1 1/2 cups cake flour, sifted, plus extra for dusting
In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and vanilla extract on medium speed, scraping down the bowl with a rubber spatula as needed, until smooth and light in color, about 2 minutes. Add the egg yolk and blend until smooth, 1 to 2 minutes more. Add the flour all at once, mixing on low speed until just blended, about 30 seconds. The dough will be very crumbly when you remove it from the mixer. Use a gentle touch to press the dough into a disk. Wrap the dough tightly and refrigerate for 20 minutes before rolling.
Pastry Cream
1/4 cup cornstarch 3/4 cup sugar (divided use) 2 cups whole milk (divided use) 4 large egg yolks, lightly beaten Pinch of salt 2 teaspoons vanilla extract 2 tablespoons unsalted butter
Combine the cornstarch with 1/4 cup of the sugar in a mixing bowl, and then stir in 1/2 cup of the milk. Blend the yolks into the cornstarch mixture, stirring with a wooden spoon until smooth.
Prepare an ice water bath by filling a roasting pan or large mixing bowl half full with water and ice; reserve for later use. Combine the remaining 1 1/2 cups milk with the remaining 1/2 cup sugar and the salt in a heavy-bottomed saucepan over medium heat and bring to a boil. Remove pan from heat.
Temper the egg mixture by gradually adding about one-third of the hot milk mixture, whisking constantly. Add the remaining milk mixture to the eggs. Return the mixture to the saucepan and continue cooking over medium heat, vigorously stirring with a whisk, until the mixture comes to a boil and the whisk leaves a trail in the pastry cream, 5 to 7 minutes. As soon as the pastry cream reaches this stage, remove from the heat and stir in the vanilla extract and the butter. Place a sheet of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Transfer the pan to the ice water bath. Stir occasionally until the pastry cream is cool, about 30 minutes.
Transfer the pastry cream to a covered storage container and refrigerate until needed, up to 3 days.
Strawberry Cream Tart Assembly
Preheat the oven to 400F. Roll out the dough and use it to line an 8-inch tart pan. Dock the dough, line it parchment paper or foil, fill partially with pie weights, and fully blind bake the crust. Cool to room temperature in the pan on a wire rack.
Heat the jam in a small saucepan over low heat until it is warm enough to strain through a fine-mesh sieve. Strain the jam into a small dish and keep warm.
If using chocolate to line the tart, brush with the melted chocolate. Place the tart shell in the refrigerator so that the chocolate will harden. Remove from the refrigerator and spread the pastry cream in the tart shell in an even layer. Arrange the strawberries over the surface of the pastry cream.
Use a pastry brush to coat the strawberries very lightly with the warm jam. Let the glaze set for about 10 minutes in the refrigerator. If you are not serving the tart immediately, keep it covered and refrigerated for up to 12 hours.
This recipe, along with many other desserts, is explained and illustrated in The Culinary Institute of America’s Baking At Home with The Culinary Institute of America cookbook, which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks.
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 dessert is quite popular all over Italy, and has been duplicated to the point that the commercially-produced version has given a bad reputation to this wonderful and delicate dessert. The difference between them lies in the flavor of a fresh pastry cream flavored with lemon zest and pine nuts baked into the top layer. You will have about 16 ounces of dough left over, which may be used for cookies or for another tart.
Dough 1 cup (2 sticks) unsalted butter, cut into small pieces 3½ cups sifted all-purpose flour 1 cup sugar 4 teaspoons almond flour (finely ground almonds) 2 teaspoons baking powder ½ teaspoon salt 1 teaspoon lemon zest 3 large eggs 2 teaspoons vanilla extract 1 teaspoon water, as needed, plus 1 tablespoon
½ cup pine nuts or as needed to cover the cake Confectioners’ sugar, for serving
To make the filling, whisk together the yolks, sugar, and vanilla in a bowl. Add the flour.
In a saucepan, heat the milk, and then gradually add the milk to the egg-flour mixture, making sure it is well incorporated. Transfer the mixture to the saucepan and cook over low heat, stirring until the mixture comes to a boil. Cook for 1 minute, and remove from the heat and stir in the lemon zest. Cool the cream on top of a bed of ice or in the refrigerator, covering the top directly with plastic wrap to prevent a skin from forming.
To make the dough, use a pastry cutter or two table knives to cut the butter into the flour, sugar, almond flour, baking powder, salt, and lemon zest, working just until the mixture resembles coarse meal. Blend in 2 of the eggs and the vanilla, and knead gently until a workable dough forms; if necessary, add the 1 teaspoon water. Divide the dough into 3 pieces (two should be about 16 ounces each, and the third should be 12 ounces; reserve one of the 16-ounce pieces in the refrigerator or freezer for cookies or a tart).
Preheat the oven to 350 degrees F.
Butter a 10- or 11-inch round springform pan. Press or roll one of the 16-ounce pieces of dough to fit into the pan. Spoon the filling into the tart shell, leaving a ¼-inch border around the edges.
On a floured surface, roll out the remaining dough piece into an 11- to 12-inch circle. Lay this over the filling and pinch the edges of the dough together to seal.
Make an egg wash by beating the remaining egg with the remaining 1 tablespoon water. Brush the surface of the dough with the egg wash. Use a fork to make several slits on the top. Sprinkle the pine nuts on top and bake until golden and the center is set, 35 to 40 minutes.
Cool on a wire rack before dusting with confectioners’ sugar, slicing, and serving.
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.
Any dry cookies could be used in this recipe; make sure they are not too greasy or too rich. Once you try this recipe, you’ll want to start playing with it by trying out different ingredients. It is very easy to make and lots of fun when you serve it. Dried fruits, such as figs or apricots, added to the mixture are also good, just make sure the ingredients you add are not too dry. For a more adult version, you could add up to 1/3 cup of brandy, Amaretto, Strega, sambuca, or Grand Marnier for a good twist.
Serves 4 t o 6
12 dry cookies (like vanilla or chocolate wafers) or 4 biscotti 1/3 cup semisweet chocolate chips 1/4 cup unsalted butter, soft but not melted 1 tbsp powdered sugar 1/4 cup finely chopped almonds or hazelnuts 1 large egg white, whisked until foamy
Break the cookies coarsely and set aside. Melt the chocolate gently in the microwave or in a double boiler over very low heat. Once melted, let it cool slightly.
In a bowl, whip the butter with the sugar until it is creamy. Add the almonds and the melted chocolate, and mix until well combined. Fold in the egg white, and then the cookies.
Line a loaf-style cake pan with waxed or parchment paper, and pour in the mixture. Cover with plastic wrap and place in refrigerator for 2 to 3 hours, or until completely set. Once set, remove it from the pan and slice as you would a traditional salami to serve.
When it comes to oysters, there's usually no middle ground...you either love them or you hate them. But as Valentine's Day approaches, there should be plenty to love about them. You get the benefit of their aphrodisiac reputation, plus the chefs at The Culinary Institute of America have a great suggestion—share some oysters raw on the half-shell with classic Mignonette Sauce topped with a bit of caviar.
Whether it is an urban myth or partially true, many people believe that oysters should not be consumed in a month without the letter "r." There are perhaps two reasons for this belief. First, the months from May through August are the hottest of the year, making it difficult to maintain proper shipping temperatures. The other is that the oysters spawn during the warmer months—the ones that don't contain an "r"—and their meat becomes spongy, bland, and shrunken as a result.
Oysters are a variety of bivalve mollusk found in fresh or salt water. Filter-feeders, they are notably high in protein, as well as a variety of vitamins. They are also low in cholesterol, rich in zinc, phosphorus, calcium, magnesium, and iron. With a complexity of flavor comparable to wine, oysters should be soft and slippery, and are most flavorful when consumed raw. Although oysters can live up to two weeks out of water in a cold damp environment, they are at their peak when freshly harvested.
The most common variety of oyster in the United States is the Blue Point Eastern Oyster, which measures 2 to 5 inches across and can be found from the Gulf of Mexico to Prince Edward Island. They also have regional names: Apalachicola (Florida), Bluepoint (New York), Breton (Louisiana), Chincoteague (Virginia), Malpeque (Canada), and Wellfleet (Cape Cod).
Store oysters in the refrigerator, for no more than 48 hours, in a container or pan that allows for air circulation. Always scrub the outside of oysters under running cold water prior to opening to help keep the inside meat free from any residue that may transfer in from the outside shell during the opening process.
"Pack scrubbed oysters in ice or place them in the freezer for an hour; this loosens the shell and makes it easier to open," says CIA chef Gerard Viverito. "The secret to keeping oysters delicious is to make sure they are fresh and always kept very cold."
All oysters eaten raw should be firmly closed and alive. Discard any open oysters. Because oysters—or any raw fish or shellfish—may contain harmful bacteria (mostly from unregulated waters), pregnant woman or those with compromised immune systems should avoid eating them.
You can find more information on shellfish, along with the following instructions, in The Culinary Institute of America's Guide to Fish and Seafood Identification, Fabrication and Utilization by CIA chef Mark Ainsworth (2009, Delmar Cengage). The following recipe is adapted from The Culinary Institute of America's Garde Manger, The Art and Craft of the Cold Kitchen (2008, John Wiley and Sons, Inc.). Both books are available for purchase at local bookstores or online at www.ciaprochef.com/fbi/books.html.
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To Open an Oyster:
Place the cup-shaped portion (the part of the shell that looks to be the strongest) side down on a towel on a flat surface. Work the tip of the oyster knife into the hinge (Fig. 1). (Fig. 1) Force the knife down or snap it with your wrist, using the bottom portion of the shell for leverage (Fig. 2). Repeat as needed until the oyster opens. (Fig. 2)
Draw the knife along the top shell to remove the shell (Fig. 3). (Fig. 3)
Draw the knife along the bottom of the opened shell to release the meat (Fig. 4). (Fig. 4)
Inspect for any shell fragments and release the meat with the knife (Fig. 5). (Fig. 5)
Place the oyster in the shell on crushed ice and serve immediately.
Oysters with Mignonette Sauce and Caviar
Makes 2 servings
2 tablespoons minced shallots
6 tablespoons chopped chives
1/3 cup champagne vinegar
3 tablespoons cracked black pepper
12 to 18 oysters
1/2 ounce osetra caviar
In a medium sized bowl, combine the shallots, chives, vinegar, and pepper and reserve.
Shuck the oysters, loosen muscle from bottom shell, then remove oyster with top shell.
Place the oysters in their shells on a bed of crushed ice. Top each with mignonette sauce and a dollop of caviar.
Nutritional information for Mignonette Sauce per 1-ounce serving: 10 calories, 0g total fat, 0g protein, 0mg sodium, 3g total carbohydrate, 0g dietary fiber.
A bowl of warm mushroom soup is the perfect antidote to bracing weather and nipping winds during the cold winter months. It's velvety texture and delicate hues are comforting reminders of childhood for many, and serving this simple soup in a glass mug with a Parmesan Foam makes it a sophisticated part of any meal.
"Those foams that you see the chefs use on competitive cooking shows are nothing more than a flavorful liquid with some seasonings simmered inside of it that is whipped until it bubbles," says Brad Barnes, senior director, culinary education at The Culinary Institute of America. "Foams are made by using soy lecithin, an all-natural powder that can be purchased at any health food store. It helps to stabilize the bubbles and keep the foam on top of the soup."
According to classic definitions, a cream soup is based on a bechamel sauce—which is milk thickened with roux—and is finished with heavy cream, making it very rich and high in calories. The CIA's recipe for cream of mushroom soup is made lighter by cutting back on the amount of butter and cream, and then relying on the pureed vegetables to add texture to the soup.
More "exotic" varieties of mushrooms, such as cèpes (porcini), cremini, and oyster, work well in this soup, as do regular white mushrooms. Use a combination or a single variety, depending on what's available, and which ones are your favorites.
Garnishes for cream soups are usually a diced meat or vegetable that reflects the major flavoring ingredient. The CIA's cream of mushroom soup is typically garnished with mushrooms, leeks, and celery. You can also add other ingredients such as chopped sweet red pepper and egg whites to give added color to the soup. You may also opt to finish the soup with a touch of sherry instead of the lemon juice.
The following recipe is adapted from The Culinary Institute of America's The New Book of Soups (Lebhar-Friedman Books, 2010) www.ciaprochef.com/fbi/books.html.
1/4 cup small diced peeled red pepper, sautéed until tender
1/4 cup chopped hard-boiled egg whites
1/4 cup leeks sautéed until tender
1/4 cup celery sautéed until tender
1/4 cup sliced mushrooms sautéed until tender
Parmesan Foam (recipe below)
Melt 6 tablespoons of the butter in a soup pot over medium heat. Add the chopped mushrooms, celery, and leek. Cook, stirring frequently, until softened, 6 to 8 minutes.
Add the flour and cook, stirring constantly, for 3 to 4 minutes.
Whisk in the broth gradually. Add the thyme sprig, bring to a simmer, and cook for 30 minutes.
Meanwhile, melt the remaining butter in a skillet. Add the sliced mushrooms and sauté until cooked through, about 5 minutes. Remove from the heat and reserve.
Remove and discard the thyme. Puree the soup, then strain through cheesecloth or a fine sieve. Return the soup to the soup pot and place over low heat. Add the heavy cream and season to taste with the lemon juice, salt, and pepper. Heat the soup, but do not boil.
Serve in heated bowls, garnished with the reserved cooked mushrooms.
Nutritional information per 8-ounce serving without garnishes: 200 calories, 17g total fat, 5g protein, 140mg sodium, 10g total carbohydrate, 1g dietary fiber
Parmesan Foam
Makes approximately 1 1/2 cups
1 cup 2% milk
1/2 teaspoon soy lecithin
1 cup grated Parmesan Cheese
1/2 teaspoon minced garlic
1/2 teaspoon cracked black pepper
3/4 cup low sodium chicken broth (you may substitute mushroom broth)
Combine the milk and soy lecithin in a saucepan; scald the milk. Remove from the heat and whisk in the cheese, garlic, and pepper. Steep this mixture at room temperature for 30 minutes.
Strain the milk and discard the cheese and seasonings.
Pour liquid into a 1-quart measuring cup and froth with an emersion blender until foam develops.
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.
You may be able to find golden or striped beets at your market. They are wonderful in this elegant salad. Be sure to cook golden beets separately from red beets, if you are planning to combine colors. Otherwise, your golden beets will be dyed by the red ones.
Makes 8 Servings
24 baguette slices, cut ¼ inch thick on the bias ½ cup extra virgin olive oil, divided use, or as needed ½ cup crumbled goat cheese ½ cup mascarpone 2 tablespoons salt, divided use ½ teaspoon ground black pepper, divided use 4 medium red beets, tops removed 3 cups halved white mushrooms 3 cups assorted exotic mushrooms (portabellas, shiitakes, porcini, oyster, morels, etc.) 1 cup Herb & Truffle Vinaigrette (recipe follows), divided use 1 head Belgian endive, cut into ribbons 1½ cups baby arugula 3 cups mesclun greens 1⅓ cups chopped toasted walnuts 4 teaspoons white truffle oil, as needed
Preheat the oven to 400°F.
To make croutons, brush each baguette slice on both sides with a little of the olive oil. Place them on a baking sheet, and bake until golden brown on the first side, about 2½ minutes. Turn the croutons over to brown opposite side, about 2½ minutes more. Remove from the oven.
Preheat the broiler.
Blend the goat cheese and mascarpone until smooth. Season with a little salt and pepper. Spread 1 tablespoon of the cheese mixture on one side of each crouton. Broil until the cheese is melted. Remove from the broiler and reserve.
Place the beets in a saucepot with enough cold water to cover them by about 2 inches. Add salt to taste. Bring the water to a simmer and cook the beets until they are tender enough to pierce easily with the tines of a fork, 30-40 minutes. Remove the beets from the water and let them cool until they can be handled easily. Slip the skins from the beets and cut them into medium dice. Place them in a bowl and drizzle 3 tablespoons of the olive oil over them. Add salt and pepper to taste, toss until evenly coated, and reserve.
Heat a large sauté pan over medium-high heat. Add 2 tablespoons of the remaining olive oil to the pan. Add the mushrooms to the pan in a single layer, working in batches to avoid overcrowding the pan. Sauté the mushrooms until golden brown and tender, 4-5 minutes. Continue until all of the mushrooms are sautéed. Transfer the mushrooms to a bowl, add ¾ cup of the vinaigrette, and toss until evenly coated.
Toss together the endive, arugula, and mesclun and toss with the remaining vinaigrette. Make a bed of the mushrooms and top with the greens. Scatter the beets around the greens and garnish with the walnuts and croutons. Drizzle with the truffle oil and serve at once.
Herb & Truffle Vinaigrette Makes 1 cup
½ cup minced shallots 2 tablespoons sherry vinegar 2 tablespoons lemon juice ½ teaspoon minced garlic ½ teaspoon salt, as needed ¼ teaspoon ground black pepper, as needed ½ cup extra virgin olive oil 2 tablespoons truffle oil 3 tablespoons chopped marjoram 3 tablespoons chopped parsley 2 tablespoons chopped mint
Combine the shallots, sherry vinegar, lemon juice, garlic, salt, and pepper in a bowl and whisk until blended. Let this mixture rest for 5 minutes to allow the flavors to blend.
Add the oils to the vinegar mixture in a thin stream, whisking as you add it. Whisk in the herbs. Taste the dressing and add a little more salt or pepper if necessary. The vinaigrette is ready to use now or it can be stored in the refrigerator for up to 4 days.
This recipe is from the CIA cookbook, Breakfasts & Brunches, which is available for purchase online and at bookstores nationwide.
This recipe is a great way to use up any leftover challah or brioche you might have.
Makes 8 Servings
2 tablespoons of butter, softened ½ cup dried cherries ½ cup rum, or as needed 11 slices challah or brioche, about 1 inch thick ¼ cup butter, melted 4½ cups milk 1 cup sugar, divided use 6 large eggs, beaten 3 large egg yolks, beaten 3 teaspoons vanilla extract 2 tablespoons orange zest 1 teaspoon ground cinnamon ½ teaspoon salt
Preheat the oven to 350°F. Generously brush a large, shallow baking dish with the softened butter.
Place the cherries in a bowl and add enough rum just to moisten. Cut the bread into 1-inch cubes. Arrange the bread cubes in a single layer on a baking sheet, drizzle with the melted butter, and toast in the oven, stirring once or twice, until golden brown, 8-10 minutes.
To make the custard, bring the milk and half of the sugar to a boil in a medium saucepan. Whisk together the eggs, egg yolks, vanilla, and remaining half of the sugar in a medium bowl. Gradually add about one-third of the hot milk mixture to the eggs, stirring constantly with a wooden spoon. Add the egg mixture to the remaining hot milk. Reduce the heat to low and simmer, stirring constantly, until the custard coats the back of the spoon. Remove from the heat and strain the custard through a fine-mesh sieve. Chill the custard in an ice bath until cooled, at least 1 hour.
Stir the orange zest, cinnamon, and salt into the cooled custard. Drain the cherries and add them to the custard along with the toasted bread cubes. Let this mixture set until the bread cubes have soaked up the custard and softened.
Ladle the custard mixture into the prepared baking dish. Bake in a water bath for 65-70 minutes. Remove the dish from the water bath, wipe down the sides and bottoms of the baking dish, and place on a cooling rack for at least 1 hour. Serve warm or refrigerate until fully cooled before serving.
This recipe is from the CIA cookbook, Breakfasts & Brunches, which is available for purchase online and at bookstores nationwide.
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.
1 stewing hen, about 3 pounds 3 quarts chicken broth ¼ cup butter 1 ¼ cups thinly sliced leek (white and light green parts) 1 ¼ cups thinly sliced onion ¼ cup thinly sliced celery 2 tablespoons minced shallots ¼ cup all-purpose flour Sachet: 4 to 5 black peppercorns, 1 bay leaf, 4 to 5 parsley stems, 1 garlic clove, 1 sprig fresh thyme or ½ teaspoon dried thyme enclosed in a large tea ball or tied in a cheesecloth pouch 1 cup heavy cream, heated Salt to taste Freshly ground white pepper to taste
Place the hen and giblets (discard or reserve liver for another use) in a tall soup pot. Cover with cold broth. Bring to a simmer, skimming away any scum as necessary. Simmer gently until the hen is fork tender, about 1 hour (continue to skim during simmering as needed).
Remove the hen from the broth and let cool. Dice or shred the breast meat for a garnish; reserve the remaining meat for another use. Strain the broth through a fine sieve and set aside.
Clean the soup pot and place it over medium heat. Melt the butter, and then add the leek, onion, celery and shallots. Stir to coat evenly with butter. Cover the pot and cook the vegetables, stirring occasionally, until tender and translucent, 4 to 6 minutes.
Add the flour and cook over low heat for 6 to 7 minutes, stirring almost constantly. Gradually add 8 cups of the broth, using the whisk to work out any lumps after each addition (refrigerate or freeze any remaining broth for another use). Add the sachet and bring to a simmer. Simmer gently for 45 minutes, stirring occasionally and skimming the surface as necessary.
Remove and discard the sachet. Strain the soup through a fine sieve, reserving the liquid.
Place the solids into the Professional Series container and secure lid. Select Variable 1. Turn the machine on and quickly increase speed to Variable 10, then to High. Blend for 30 seconds or until smooth. Add purée to the reserved liquid in soup pot.
Return the soup to a simmer. Remove from the heat and add the hot cream. Add the diced or shredded breast meat. Season to taste with the salt and white pepper. Serve in heated bowls.
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.
A growing number of people are being diagnosed with celiac disease, gluten intolerance, and wheat allergy. They might have thought they would never be able to enjoy a piece of holiday pie again but CIA Professor Richard Coppedge, Jr., a Certified Master Baker (CMB), developed special recipes and specific approaches that will enable anyone to make gluten-free pie dough.
The following recipe for pie crust will become a gluten-free staple that can be used again and again for holiday favorites such as pumpkin and apple pie. The crust also works well for savories such as quiche and Beef Wellington.
"The recipe does require combining different flour blends, but once you've done that, the fat and the flours are cut together as you would in a typical pie dough recipe," says Chef Coppedge. "The result is a dough that can be worked almost like regular, wheat-based dough." The creation of special flour blends to create gluten-free baked goods is something that Chef Coppedge pioneered, and now teaches to home cooks on weekends as part of his gluten-free baking classes offered throughout the year.
Since there is no gluten to help maintain its structure, the gluten-free pie dough is more fragile. Nevertheless, it will roll out easily on a dusted surface and does not require using sheets of plastic or parchment to prevent sticking; however, you can use them if you prefer.
You can find all of Chef Coppedge's recipes to prepare gluten-free pie crust, moist cakes, tender muffins, or chewy brownies in his book, Gluten-Free Baking with The Culinary Institute of America (2008, Adams Media), which is available for purchase at local bookstores or online at www.ciaprochef.com/fbi/books.html.
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Gluten-Free Pie Crusts
Makes two 10-inch pie crusts
1 1/8 cups white rice flour
1 1/8 cups tapioca starch
1/2 cup plus buckwheat flour
1/2 cup sorghum flour
1/2 cup brown rice flour
2 1/4 tablespoons potato starch
4 sticks plus 4 tablespoons (18 ounces) cold unsalted butter
1 1/4 cups cold water
1/8 cup brown rice flour, for dusting
1/8 cup tapioca starch, for dusting
In a large bowl, combine rice flour, tapioca starch, buckwheat flour, sorghum flour, brown rice flour, and potato starch. Mix thoroughly.
Remove one half of the flour blend and place it in a separate bowl.
Using your hands, add unsalted butter to the remaining half of the flour blend. Blend butter into flour until it is fully incorporated.
Add the reserved half of the flour blend and mix until it is completely blended.
Make a well in the center of the flour mixture and pour in the cold water. Using your hands, mix the ingredients just until smooth.
Wrap dough with plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees F.
Combine 1/8 cup brown rice and 1/8 cup tapioca starch. Use this mixture for dusting.
Remove dough from refrigerator and divide into two pieces.
Roll out on piece of dusted wax paper or dusted clear plastic sheeting.
Once you have reached the desired size, remove the top piece of paper or sheeting. Grab two corners of the bottom paper or sheeting under the crust and flip the dough over onto the pie plate. Gently press the dough into the plate, trim excess dough, and crimp the edges.
Fill the pie crust with desired pre-made pie filling such as pumpkin, pecan, or sweet potato. You can also blind-bake the crust to use with a cold filling. Line the crust with parchment paper or aluminum foil and add enough pie weights to fill the pan from one-third to one-half full. If you don't have pie weights, dry beans or rice work just as well.
Place pie on a sheet pan lined with parchment paper and bake in a 350 degree oven for 1 hour and 15 minutes.
Remove pie from oven and let cool on a wire rack.
Gluten-Free Pumpkin Pie
Yield: one 9" pie (eight servings)
One-half recipe (one crust, 12 ounces) gluten-free pie dough
2 cups (15 ounces) pumpkin, canned (sweet potatoes may be used instead in equal portions)
1/2 cup (4 ounces) sugar
1/4 cup (2 ounces) brown sugar
Pinch salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup (4 ounces) whole milk
1/2 cup evaporated milk
2 each eggs
Preheat oven to 350 degrees F.
Roll out dough to 1/8" thick, line pan, and dock.
Parbake for about 15 minutes or until dough no longer looks wet. Let cool.
Mix all other ingredients together. Fill pie shell with filling.
Bake about 50 minutes or until filling is set.
Nutritional Information per 1 slice serving: 293 calories, 11g total fat, 7g protein, 150mg sodium, 44g total carbohydrate, 2g dietary fiber
Peppermint bark is the perfect homemade chocolate for the holidays. Festive, quick to make, and delicious, it will quickly become part of your holiday tradition. The amount and type of candy on the top may be varied to suit your taste.
Makes one 10x15-inch sheet
8 ounces (1½ cups) candy canes (crushed)
⅛ teaspoon peppermint oil
8 ounces (¾ cup) dark chocolate, tempered, or dark chocolate candy melts, melted
8 ounces (¾ cup) white chocolate, tempered, or white chocolate candy melts, melted
Line a 10×15–inch sheet pan with parchment paper.
Place the candy canes in a heavy plastic bag. Crush lightly with a rolling pin.
Mix the mint oil into the dark chocolate.
Pour the white chocolate on the sheet pan. Spread with an offset palette knife to an even thickness. Let set at room temperature.
When the white chocolate has set, spread the dark chocolate on top of the white in an even layer. This should be done immediately, or no more than 1 hour after the white chocolate has set.
Sprinkle the crushed candy canes uniformly on the surface of the dark chocolate before it sets.
Allow to set at room temperature for 1 hour or longer.
Break in pieces to serve.
Keys to Success
Spread the layer of dark chocolate as soon as possible after the white chocolate has set. This will ensure that the layers stick together.
Sprinkle the crushed candy on the dark chocolate before the chocolate has even thought about setting so that it adheres.
The candy cane will get sticky if exposed to moisture, so always store the bark away from humidity.
This recipe is featured in The Culinary Institute of America's Chocolates and Confections at Home (2010, John Wiley & Sons, Inc.) cookbook available at bookstores or at www.ciaprochef.com/fbi/books/ChocolatesatHome.html.
Salads like this, mixing fruit with vegetables, have become quite popular in Italy, including some made with vegetables that we wouldn’t normally think of eating raw. Give it a try, you won’t be disappointed, the combination is great.
Makes 4 servings
1 lb Brussels sprouts 1 medium carrot, very thinly shredded ½ cup pine nuts, toasted Salt and freshly ground black pepper as needed ¾ cup Pecorino Romano or aged Asiago, shaved Juice of 1 lemon ¼ cup extra-virgin olive oil, mild ¾ cup clementine or orange segments ½ cup pomegranate seeds (about 1 fruit)
Choose very fresh Brussels sprouts. After partially removing the hard part at the bottom of the core, shave the Brussels sprouts very thinly with a mandolin, being careful not to break them up too much, and place into a bowl large enough to accommodate them. Shred the carrot into the bowl, then add the pine nuts, seasoning, half of the cheese, the lemon juice, and the olive oil and toss together.
Divide among 4 plates and garnish with the clementine or orange segments and the remaining cheese, and sprinkle the pomegranate seeds all over.
Recipe Note: You may also add thinly shaved radishes or beets to this salad, but only add beets at the very end, to avoid them bleeding on the plate.
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.
1 tablespoon butter 1 ¼ cups diced onion 1/3 cup diced carrot ½ cup diced celery 1 tablespoon minced ginger 1 clove garlic, minced 3-4 cups chicken broth 2 cups cubed butternut squash 1 cup acorn squash ½ cup sliced yellow or white potato (peeled) ¼ teaspoon salt, or to taste ¼ teaspoon ground white pepper, or to taste 1 teaspoon grated orange zest
Heat the butter in a soup pot over medium heat. Add the onion, carrot, celery, ginger and garlic. Cook, stirring frequently, until the onion is tender and translucent, 5 to 6 minutes.
Add the broth, squashes and potato. Bring the broth to a simmer over medium-low heat and cook until the squashes are tender enough to mash easily with a fork, about 20 minutes.
Place the soup in two batches 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 completely smooth. Pour back into soup pot. Repeat with remaining soup. Return soup to a simmer over medium-low heat.
Season to taste with salt, pepper and the orange zest. Serve in heated bowls.
Tip: Quickly chop the onion, carrot, celery, ginger and garlic in the Professional Series. Simply select Variable speed 4. Turn machine on and while the machine is running, remove the lid plug. Drop in vegetables through the lid plug opening. Blend for 5 to 10 seconds, or until the desired fineness is attained. Continue with step 1 above.
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.
With the abundance of temptations during the holidays, it can be challenging to maintain a healthy blood glucose level. The Culinary Institute of America's Assistant Professor Jennifer Stack, M.S., R.D., C.D.E. suggests you enjoy some of your holiday favorites by making them part of the following flavor- and fiber-rich meal. The caraway and herb-roasted pork tenderloin, paired with a jicama and red pepper salad and braised cabbage, is low in carbohydrates, calories, and saturated fats to save room for some holiday indulgence.
To include sweets and treats with your meal you must be willing to follow three important guidelines to help you maintain a healthy and safe blood glucose level. First, talk to your doctor and diabetes healthcare team about appropriate blood glucose levels before meals and after meals. Second, use a home blood glucose monitor (HBGM) to check your blood glucose before and after the meals where you plan to include sweets and treats. And finally, talk to a registered dietitian to help you set an appropriate and realistic carbohydrate limit for your meals and snacks.
The pork tenderloin can be sliced thinly to help you limit your portion size to 3 ounces. The pork will dry out if overcooked, so use a meat thermometer to monitor the internal temperature of the meat. In both the jicama salad and the braised cabbage, agave nectar can be used in place of sugar. It has a lower glycemic index than table sugar so it is not as likely to raise your blood glucose level as quickly after consumption.
The following recipe for Caraway and Herb-roasted Pork Tenderloin was developed by Jennifer Stack for a diabetes-friendly cookbook.
The vegetable recipes that follow were adapted from The Culinary Institute of America Vegetables cookbook (2007, Lebhar-Friedman), which is available for purchase at local bookstores or online at www.ciaprochef.com/fbi/books.html.
Combine all ingredients and spread on the pork tenderloin. Wrap the tenderloin tightly in plastic wrap and chill for a minimum of 2 hours or overnight in the refrigerator.
Roast pork at 350 degrees F for about 45 minutes until a meat thermometer registers 145 degrees F. After 30 minutes of cooking, raise the oven temperature to 450 degrees F for the remaining cooking time. Remove from oven and let rest for 10 minutes covered with a foil tent. Slice thinly and serve with braised cabbage.
To make the dressing, combine the lime juice, sugar, Tabasco, salt, and pepper in a medium bowl. Add the oil in a steady stream, whisking constantly.
Add the jicama, red pepper, cilantro, scallions, and garlic to the dressing and toss to combine.
Cover the salad and marinate in the refrigerator for at least 30 minutes and up to 3 days before serving. Serve the salad chilled or at room temperature.
This German-inspired dish mixes sweet and tart flavors to create a fine side dish for chops or game. Although red cabbage is traditional (the acid of the vinegar helps set the bright magenta color), you also can use green cabbage or a crinkly-leaved savoy cabbage.
Serves 6 to 8
1 tablespoon canola oil
1 cup thinly sliced onion (halved before slicing)
4 cups shredded red cabbage
1/2 cup thinly sliced tart green apple (peeled and cored)
1 1/2 cups low-sodium chicken broth
2 tablespoons red wine vinegar
1 cinnamon stick
1 pinch ground cloves
1 teaspoon sugar or agave nector
1 teaspoon salt
freshly ground pepper, as needed
1 tablespoon currant jelly
1 teaspoon lemon juice, or as needed
Heat the oil in a Dutch oven over medium-low heat. Add the sliced onion and sauté until translucent, 6 to 8 minutes. Stir in the cabbage and cook until limp, 3 minutes.
Add the apple, broth, vinegar, cinnamon, cloves, sugar, salt, and pepper. Raise the heat to high and bring to a boil. Cover the pan, reduce the heat to low, and braise. Stir occasionally until the cabbage is tender, about 30 minutes.
Remove from the heat and stir in the jelly and lemon juice. Taste and season with additional salt, pepper, and lemon juice, if needed. Remove the cinnamon stick before serving.
These tasty appetizers can be assembled ahead of time, and then baked just before serving. To make the savory filling, sausage and ham are added to the chopped mushroom stems, along with onions and garlic. The mushrooms are then topped with breadcrumbs or a combination of grated cheese and crumbs. For even cooking, quickly sauté the mushroom caps in olive oil or butter to brown and soften them a bit before stuffing.
Makes 8 Servings
24 large white button or cremini mushrooms, wiped clean with a damp towel or brush 6 tablespoons plus 1 teaspoon extra virgin olive oil, divided use 6 tablespoons (¾ stick) butter, plus extra melted butter for basting as needed ¾ cup finely chopped onions 2 tablespoons minced garlic ½ cup minced Serrano ham ½ cup dry-cured chopped chorizo sausage ¼ cup chopped parsley, thyme, marjoram, or a combination of these ½ cup toasted breadcrumbs ½ teaspoon freshly ground black pepper, or as needed 2 tablespoons grated Manchego or Parmesan (optional)
Remove the stems from the mushrooms and chop them finely. Reserve the caps and 1 to 1⅓ cups of the chopped stems separately.
Heat 6 tablespoons of the olive oil in a large sauté pan over medium-high heat and brown the mushroom caps, about 8 minutes, turning halfway through. Set aside.
Melt the butter in a small sauté pan over medium heat and cook the onions until soft, about 5 minutes. Add the garlic and the mushroom stems and cook until the stems have wilted, about 3 minutes. Add the ham and chorizo and cook for 2 to 3 minutes, or until lightly browned. Stir in the herbs and breadcrumbs. Season to taste with ⅛ teaspoon of pepper. Remember that the ham will give off more salt as it heats.
Preheat the oven to 400°F (200°C). Oil or butter a 13-inch by 9-inch by 2-inch baking dish with about 1 teaspoon of oil. Spoon a scant tablespoon of the mixture into each of the mushroom caps. Place in the baking dish and bake in the preheated oven for 15 minutes, or until golden brown, basting with a little melted butter, if desired. Sprinkle each cap with ¼ teaspoon of grated cheese, if using. Serve hot or warm.
This recipe is from the cookbook, Spain and the World Table with The Culinary Institute of America, which is available for purchase online and at bookstores nationwide.
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.
4 poblano chiles 4 teaspoons corn oil 1 ancho chile 10 oz smoked pork, diced (about 2 ½ cups) Salt to taste Freshly ground black pepper to taste 1 ¼ cups diced onion 2 garlic cloves, minced 1 jalapeno pepper, seeded, minced 3 tablespoons masa harina (optional) 2 tablespoons tomato paste 1 ½ quarts chicken broth 1 teaspoon dried oregano 1 teaspoon dried thyme ¾ cup canned hominy, rinsed and drained Juice of 1 lime, or as needed ½ cup grated jalapeno jack cheese 2 tablespoons chopped fresh cilantro ½ cup diced jicama (optional) 1 tomatillo, papery hull removed, washed and diced (optional) 2 to 3 radishes, diced or cut into matchsticks (optional)
Preheat the broiler. Brush the poblanos with 1 teaspoon of the oil. Place poblanos under the broiler and turn as they roast so that they blacken evenly on all sides. Put the poblanos in a bowl and cover. Let the poblanos steam for 10 minutes, then remove them from the bowl and pull off the skin. Use the back of the knife to scrape away any bits that don’t come away easily. Remove the seeds, ribs and stem from the poblanos. Chop the flesh coarsely. Set aside.
Heat a cast iron or other very heavy skillet over high heat. Remove the stem and seeds from the ancho and straighten it into a single layer. Toast the ancho by placing it in the hot skillet and pressing down hard with a metal spatula until it crackles and a wisp of smoke rises, 3 to 5 seconds. Flip over and repeat with the other side. Chop the ancho coarsely and set aside.
Heat the remaining oil in a soup pot over medium heat. Season the pork cubes with the salt and pepper and add to the pot. Cook until the pork is well browned, about 5 minutes. Add the onion and continue to cook another 5 minutes. Add the garlic and jalapeno pepper and cook 1 minute more. Add the masa harina (if using) and cook for 1 minute. Add the tomato paste and cook for 1 minute.
Add 4 ½ cups of the broth, along with the oregano and dried thyme. Bring to a simmer and cook for at least 20 minutes.
Meanwhile, place the remaining 1 ½ cups of broth and the ancho chile in a sauce pan. Bring to a simmer and cook until the chile is quite tender, about 15 minutes. Place mixture 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 the mixture is smooth.
When the soup has simmered for at least 20 minutes, add the ancho puree. Continue to simmer another 15 minutes. Add the poblanos and hominy. Simmer the soup 10 minutes more.
Just before serving, season to taste with the lime juice, salt and pepper. Serve in heated bowls garnished with the cheese, cilantro, and jimaca, tomatillo, and radish (if using). Or put the garnishes in small bowls and pass them on the side.
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 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.
Planning on having your friends over for a Halloween masquerade or Victorian Haunted House party this year? If so, CIA Chef Dianne Rossomando suggests three beautiful designs to decorate cupcakes using royal icing and rolled fondant: dramatic stamped silhouette shapes, creepy piped spider webs, and whimsical fondant mummies.
"Royal icing's strength and the fact that it dries extremely hard makes it ideal for decorating," says Chef Rossomando. "You can purchase ready-made fondant at your local craft store. A combination of sugar and cornstarch, fondant can be decorated in a number of ways by using stamps, cookie cutters, paintbrushes, food color markers, piping gel, and food coloring."
Roll the fondant to 1/8-inch thickness and cut out circles with a 3-inch round cookie cutter. Allow the plaques to dry for 24 hours on a parchment-lined baking sheet. Once dry you can start to decorate them.
For silhouette decorations, choose a clean printing stamp with a design such as a spider or cat. Dip a small artist's paintbrush into black food coloring, apply the color onto the raised portion of the stamp bottom and quickly stamp the circle. Once the shape is stamped onto the fondant and the food coloring is dry, the decorations are ready to place on an iced cupcake.
For a spider web you will need both black and white royal icing and a piping bag with a #0 tip. Fill the piping bag with black icing. Follow these steps:
Using a small off-set spatula, flood white royal icing onto the top of a fondant circle.
Pipe a dot of black icing in the center of the circle and pipe a series of circles graduating out toward the edge of the circle.
Take a toothpick and run it through the black icing from the center to the edge, wiping the tip after each swipe, continue all around the circle until you complete a spider web. You need to do this relatively quickly before the icing sets.
Once done, place the decoration on top of an iced cupcake.
For mummies you will need to purchase both white and black fondant. Cut out approximately 6-inch-long strips of rolled white fondant; it does not matter if the length and width of each strip is different. Figure about 12 to 16 strips per cupcake. Also cut out as many pairs of eyes as you will need. Using the bottom of a piping tip cut out two white circles for each pair of eyes. With the bottom of a piping tip that is slightly smaller, cut out two from the black fondant. "Glue" the black circles to the white circles by piping a small dot of royal icing onto the white circles. Place the eyes on a cupcake without icing, then working your way from top to bottom, lay fondant strips over the top and basket weave them across the top of the cupcake. Take a paring knife or scissors and cut off the excess strips. With a little supervision, mummy cupcakes are a great project for your kids to make.
The following recipes and other decorating tips can be found in The Culinary Institute of America Cake Art cookbook (2008, Lebhar-Friedman), which is available for purchase at local bookstores or online at www.ciaprochef.com/fbi/books.html.
Preheat the oven to 350°F. Lightly spray two 8- or 9-inch round cake pans with a nonstick spray and line the bottoms with a round of parchment paper. For cupcakes, prepare pans with cupcake liners.
Sift the sugar, flour, baking soda, and baking powder together.
Add the beaten eggs in three additions, mixing on medium speed until each addition is fully incorporated. Scrape down the bowl as needed.
Add the butter and mix until evenly blended. Add the water and vanilla and mix, scraping down the bowl periodically, until a smooth batter forms. Add the cocoa powder and mix until evenly blended.
Divide batter evenly among the prepared pans. Bake the cakes until a skewer inserted near the center comes out clean, for 8- or 9-inch cakes 50 to 60 minutes, for cupcakes about 20 minutes.
Let the layers cool in the pans for a few minutes before turning out onto a wire rack to finish cooling. The cakes are ready to fill and frost now, or they can be wrapped and stored at room temperature for 2 days, or frozen for up to 3 weeks.
Nutrition analysis 2-ounce serving: 200 calories, 3g protein, 35g carbohydrate, 6g fat, 150mg sodium, 45mg cholesterol, less than 1g fiber.
6 tbsp (3/4 stick) unsalted butter, plus extra for greasing
1 tbsp vanilla extract
1 1/4 cups sugar
5 large eggs
5 large egg yolks
Preheat the oven to 375°F. Lightly spray two 8- or 9-inch round cake pans with a nonstick spray and line the bottoms with a round of parchment paper. For cupcakes, prepare pans with cupcake liners.
Sift the flour twice and set aside. Melt the butter in a saucepan over low heat. Remove from the heat, add the vanilla extract to the melted butter, and stir to combine. Set aside to cool.
Combine the sugar, eggs, and egg yolks in the bowl of a stand mixer and set the bowl over a pan of barely simmering water. Whisking constantly with a wire whisk, heat until the mixture is warm to the touch or reaches 120°F on a candy thermometer.
Remove the bowl from the heat and attach it to a stand mixer fitted with the whisk attachment. Whip the egg mixture on medium speed until the foam triples in volume and just begins to recede, about 5 minutes. Stabilize the foam on low speed for 10 minutes.
Fold the flour into the egg mixture using a rubber spatula. Blend a small amount of the batter into the melted butter, then fold the tempered butter back into the remaining batter.
Fill the prepared cake or cupcake pans about two-thirds full. Bake until the top of each layer is firm to the touch, for 8- or 9-inch cakes about 30 minutes, for cupcakes about 20 minutes.
Let the layers cool in the pans for a few minutes before turning out onto wire racks to finish cooling. The cakes are ready to fill and frost now, or they can be wrapped and stored at room temperature for 2 days, or frozen for up to 3 weeks.
Liquid or paste food colorings as needed, optional
In the clean, grease-free bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed just until they become loose, about 1 minute.
Add the cream of tartar and continue mixing on low speed until the egg whites become frothy, about 2 minutes.
Add the confectioner's sugar gradually with the mixer on low speed. Continue to mix until the icing holds a soft peak and is dull in appearance, about 2 minutes.
The icing is ready to use for piping lines. Or, add a small amount of water until the icing reaches looser consistency for flooding, or filling in, an outline.
If desired, divide the icing among smaller bowls and add food coloring(s).
If you won't be using the icing right away, take the following steps to keep the icing from drying out: Clean the sides of the bowl or container to remove any drips; if a dry crust develops on the bowl, small pieces can drop into the icing and clog the tip of your pastry bag or parchment paper cone. Place a dampened paper towel directly on the surface of the icing and then cover the bowl very tightly with plastic wrap. Refrigerate for up to 5 days.
Note: You may prefer to use pasteurized egg whites in this recipe to eliminate any food safety concerns.
To get the full dramatic effect of popovers, serve them as soon as you take them from the oven. The big “puffs” will start to deflate almost immediately. You can prepare the popover batter (step 2) up to 24 hours before baking them. Store the batter in a covered container in the refrigerator. If you use the batter directly from the refrigerator, the baking time may be increased by 2 or 3 minutes.
Makes 6 large popovers
1 cup sifted all-purpose flour ½ teaspoon salt 2 large eggs 1 cup milk Melted butter or oil, as needed
Preheat the oven to 450°F. Position a rack in the lower third of the oven. Preheat a popover pan or custard cups on a baking sheet while the oven preheats.
Mix together the flour and salt in a bowl. Whisk together the eggs and milk separately. Stir the milk mixture into the dry ingredients, stirring until just mixed and smooth, but do not beat the batter.
Take the popover pan or cups out of the oven (still on the baking sheet) and brush them with butter or oil. Immediately pour or ladle the batter into the cups, filling them about half full. Bake for 20 minutes, and then turn the heat down to 375°F. Bake until the popovers are a deep golden brown on the top and sides, an additional 20 minutes.
Shut off the oven; leave the popovers in the oven until the sides are firm and crusty, about 10 minutes. If they are taken out of the oven too soon, the popovers collapse and lose their magnificent puffs. Serve immediately.
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.
Italians are frugal by nature and necessity. But who could complain
when little
scraps of this and that end up making such a delicious snack? Serve
rissole on their own as a snack or as an appetizer accompanied with
a salad.
Serves 4
For the dough:
2 1/4 cups all-purpose
flour
7 tbsp butter, room
temperature
Pinch of salt
1/2 cup water, or as
needed
For the stuffing
8 oz cooked meat (any
type)
2 egg yolks
Fresh chopped herbs
(oregano, thyme, marjoram, or other), as needed
1/4 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground
black pepper, as needed
4 cups mild-flavored
oil, or as needed for frying
Combine the flour,
butter, and salt in a bowl. Add enough of the cold water to blend the
mixture into a smooth dough. Mix the dough
quickly to avoid overworking it. Gather the dough into a ball, cover, and
let rest in the refrigerator at least 20 minutes before rolling it out.
(This dough can be made ahead and stored, tightly wrapped, in the
refrigerator for up to 2 days.)
Cut the meat into
strips or dice, removing any fat or gristle. Use a meat grinder or a food processor
to grind the meat. (If you are using a food processor, use the pulse
button to run the machine in short bursts. The meat should look finely
ground, but not pasty.) Transfer the meat to a bowl and use a wooden spoon
to mix in the egg yolks, the herbs, and the cheese. Season to taste with
salt and pepper; set aside.
Roll out the dough on a
lightly floured surface to the same thickness as a silver dollar and cut
it into 16 circles, about 3 inches in diameter. Place 1 tablespoon of the
filling in the center of each circle of dough. Lightly brush the edges of
the dough with a little water, fold the dough in half over the filling,
and press the edges together to seal.
Add enough oil to a
heavy saucepan to fill it to a depth of about 2 inches. Heat the oil over medium
heat until it reaches 350°F. Add about 5 or 6 rissole to the hot oil and
fry them until they are evenly browned, turning them to get an even color.
Lift the rissole from the oil with a slotted spoon and let them drain on
paper toweling. Continue frying the rissole in batches until they are all
fried. Serve hot.
This recipe is from the cookbook, A Tavola! with The Culinary
Institute of America, which is available for purchase online and at bookstores
nationwide.
3/4
cup chopped leek (white and light green parts)
3
cups sliced sweet potatoes (peeled)
1-quart
chicken broth
3
tablespoons creamy peanut butter
1/4
cinnamon stick
3/4
cup peanuts
1 1/2
cups heavy cream
Salt
to taste
2 1/2
tablespoons molasses
Freshly
grated nutmeg to taste
Chopped
peanuts for garnish
Preheat
the oven to 325°F. Melt the butter in a soup pot over medium heat. Add the
celery, onion, garlic and leek. Stir to coat evenly with butter. Cook,
stirring frequently, until the vegetables are softened, 4 to 6 minutes.
Add
the sweet potatoes, broth, peanut butter and cinnamon stick. Bring to a
simmer and cook until the potatoes are fully tender, about 25 minutes.
Meanwhile,
spread the peanuts in a single layer in a pie pan. Toast the peanuts in
the oven until light brown, 3 to 5 minutes. Shake the pan occasionally and
watch carefully, as nuts can burn quickly. Let the peanuts cool, chop
coarsely and set aside.
Remove
and discard the cinnamon stick. 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.
Return the soup to the soup pot and place over low heat. Add 1/2 cup of
the cream. Season to taste with salt. Keep warm but do not boil.
Place
remaining 1 cup heavy cream, molasses, nutmeg, and a pinch of salt 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 3–5 seconds or until mixture stops circulating. Do not over mix. Serve
the soup in heated bowls, garnished with the whipped cream and chopped
peanuts.
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.
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.
