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Most people associate the Ides of March with the death of Julius Caesar,
but before the date got a bad rap, March 15 was a holiday celebrating Mars, the
god of war. It was also a day ancient Romans celebrated with festivals to bid
farewell to a long cold winter. The chefs at The Culinary Institute of America
suggest you greet spring this year like the Romans did, with one of two
delicious pasta dishes.
CIA Chef Gianni Scappin recalls the first
time he tasted Pasta Bazzoffia. "I ate this dish many years ago just outside Rome,
where it proved a very appropriate welcome to spring. It was served very simply—just peas, fava beans, and artichoke ragu,
with a slightly soupy consistency, topped with a lightly scrambled egg. It was
amazing."
Garlic scapes are the shoots that grow up early in
the spring from garlic that was planted the previous fall. They have pungent
aroma, unlike anything else; however, if you cannot find them, just omit them
from the dish.
Spaghetti Al Vino Rosso, an unusual pasta dish from Umbria,
is cooked more like a risotto than a typical pasta dish. As the pasta cooks,
the wine infuses it with flavor and the color deepens to a rich chestnut color.
The following recipes can be found in The Culinary Institute of America's A Tavola! (Lebhar-Friedman, 2009) available at bookstores or online at www.ciaprochef.com/fbi/books/ATavola.html.
Pasta Bazzoffia
(Roman Spring Vegetable "Ragù" with Pasta)
Serves 4
3 tablespoons
extra-virgin olive oil, plus more as needed
4
green onions, minced
2
spring garlic scapes
1/2
cup coarsely chopped flat-leaf parsley
8
fresh young artichoke hearts, cleaned and cut into eighths
1 cup
fresh shelled peas
1 cup
fresh young fava beans
1
tablespoon all-purpose flour
1 cup
water
salt
and freshly ground black pepper, as needed
1
pound short tubular pasta such as tubettini,
small penne, etc.
1 cup
freshly grated Pecorino Romano D.O.P.
In an ample skillet, warm the olive oil over low heat. Add
the onions, garlic scapes, and parsley and saute until translucent,
about 5 minutes. Add the artichoke wedges, peas, and fava beans and let
cook until very hot, about 4 minutes. Sprinkle in the flour and stir to
mix it with the vegetables. Add the water and let simmer over low heat
until the artichokes are tender, about 20 minutes. (This ragu freezes
well, and will keep in the freezer for up to 2 months or more, or you
can cool the sauce and transfer to storage containers.)
Bring
5 quarts of water to boil in a large pot. Stir in salt as needed and the
pasta, and cook over high heat until it is al dente. (Cooking times will vary according to shape; consult
the directions on your package.) Drain and transfer it to the skillet,
tossing to combine the pasta and sauce well. Let it cook together over
medium heat until creamy, about 4 minutes.
Take
the skillet off the heat and add more olive oil to taste, the grated
cheese, and salt and pepper to taste. Serve at once.
Spaghetti al Vino Rosso
(Spaghetti with Red Wine and Pecorino)
Serves 4
1
pound spaghetti
Salt,
as needed
1/4
cup extra-virgin olive oil, plus more for drizzling before serving
3 cups
good quality light, dry red wine
3/4
cup aged D.O.P. Pecorino Toscan or Parmigiano-Reggiano
Bring
5 quarts of water to a rapid boil. Stir in the pasta and a generous pinch
of salt. Cook for 6 to 8 minutes, depending on the thickness of the
spaghetti. Drain, reserving some of the cooking water.
In the
meantime, in an ample skillet, warm the oil over medium heat. Add the
pasta and toss. Gradually add the wine, 1/2 cup at a time, tossing
continually, until the wine is absorbed by the pasta. When the wine is
almost entirely absorbed, add the cheese, and combine well. Serve very
hot.
Thin cutlets of tender veal make this Roman classic an elegant, yet
simple meal that can be prepared in minutes. Literally translated as
"jumps in the mouth," saltimbocca bursts with the flavor of veal, sage,
prosciutto, white wine and butter. Selecting an accompaniment for this
versatile dish is just as easy as its preparation. From pasta and
polenta to potatoes, veal saltimbocca pairs well with a variety of side
dishes.
Ingredients
Makes 8 servings 2 pounds fettuccine noodles 2 tablespoons olive oil 3 pounds boneless veal cutlets 4 teaspoons sage, finely chopped 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper, or to taste 16 prosciutto slices, paper-thin 2 cups all-purpose flour 1/2 cup olive oil 1 cup dry white wine 1 1/2 cups butter, chilled and cubed 1/4 cup parsley, coarsely chopped 1 lemon, cut into eighths
Directions
Bring a large pot of salted water to a boil. Cook the pasta in the
boiling water for 8 to 10 minutes, or until tender to the bite. Toss
with two tablespoons olive oil and keep warm.
Pound cutlets to an even thickness of about 1/4-inch between two
pieces of plastic wrap. Season the veal with sage, salt and pepper.
Place one slice of prosciutto atop each cutlet.
Lightly coat veal in flour; shake off excess. Heat two tablespoons
olive oil in heavy, large skillet over medium-high heat. Add four
pieces of veal and cook until golden, about 3 to 4 minutes per side.
Add fresh oil as needed until all of the veal is cooked Transfer veal
to a platter and keep warm.
Pour off excess fat, add the wine to the skillet, and bring to a
boil, scraping up any browned bits on the bottom of the skillet. Boil
until liquid is reduced to 1/4 cup, about 3 to 4 minutes. Reduce heat
to low.
Whisk in the chilled butter, two tablespoons at a time. Season sauce with salt, pepper and chopped parsley.
Serve the veal immediately accompanied by the fettuccine. Pour 1/4
cup sauce over the top of each portion and garnish with a lemon wedge.
Nutrition information per serving without pasta: 830 calories, 39 g protein, 25 g carbohydrate, 61 g fat, 690 mg sodium, 240 mg cholesterol, 1 g fiber.
Cook with the proper tools. Use the 12" Sauté and the 10" Sauce Whisk to create Blue Cheese Crusted Tenderloin of Beef.
This recipe is from The Culinary Institute of America's Gourmet Meals in Minutes cookbook, which is available for purchase at bookstores nationwide.
We can all agree that there are not many limits on
what you might consider suitable to dip in chocolate. This Valentine's Day,
create your own fun and romantic dessert of sinful indulgence. Strawberries,
dried fruit, and pretzels are traditionally dipped in chocolate, but tradition
is made to be broken. Put together your own vision of luscious chocolate-dipped
bits and pieces. Pears are superb dipped in dark or milk chocolate, and
pineapple mixes well with milk chocolate. With one taste of the decadent
morsels you prepare, your sweetheart is guaranteed to melt.
When prepared with a quality brand of chocolate, fresh-dipped cannot compare to
ready-made from the store. "Tempered chocolate is the preferred ingredient for
dipping," says CIA Chef Peter Greweling.
"Many home candy makers are intimidated by the thought of tempering chocolate.
In truth, the process is much simpler than getting behind the wheel to drive.
With just a little practice and patience, you can use the seeding method below
to properly temper chocolate every time."
When your schedule, your ambition, or your kitchen temperature make it
impractical or impossible for you to temper chocolate, you can still make
chocolate-coated confections by using "coating chocolate" or compound coating.
While this is not true chocolate, it is quick to work with, is very forgiving
of warm temperatures, and can be used as a coating on any product. Coating
chocolate can be found online and in specialty and candy-making stores.
You can find these recipes and more 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.
Weigh
or measure the chocolate you will be tempering. As always, weight is the
preferred method for measuring any ingredients; otherwise, use the
following chocolate conversion table:
6 ounces = 1 cup pistoles or chopped chocolate, 1/2-inch pieces
Weigh
or measure a second amount of chocolate equal to 25 percent of the
original amount.
Fully
melt the larger amount of chocolate using either a microwave or water
bath. Remove the bowl of melted chocolate from the heat. The chocolate
should be 120 degrees F for dark chocolate or 110 degrees F for milk or
white chocolate.
Add
the smaller amount of unmelted chocolate to the melted chocolate. This is
called the seed; it will cool the melted chocolate and cause it to set the
way you want. You can use either pistoles or a single block as the seed; a
single block has the advantage of easy removal once the chocolate is
tempered.
Stir the
melted chocolate gently and constantly until the temperature falls to 85
degrees F for dark chocolate or 83 degrees F for milk or white chocolate.
This will take 15 to 20 minutes, and most or all of the seed should have
melted by the end of this time.
Test
the chocolate. Testing chocolate for temper is the only way to know for
sure that chocolate is actually tempered. Following temperatures is a good
guideline, but even with strict adherence to technique, no one can tell
for sure whether chocolate is tempered without performing a test to see
how it sets.
Make sure the chocolate is below 90 degrees F
for dark or 87 degrees F for milk or white chocolate.
Dip a spoon in the chocolate, place the spoon on
the work surface, and leave it undisturbed for 7 to 8 minutes in the working
room at 68 degrees F. Do not yield to the temptation to refrigerate the spoon!
This will only give inaccurate results.
After 8 minutes have passed, look closely at the
chocolate on the spoon. If the chocolate has set so that it no longer looks
wet, and the surface is uniform and without streaks, the chocolate is tempered.
If the chocolate has not set or has set with a
streaky appearance, the chocolate requires further seeding (see step 8).
If the
chocolate sets properly, gently warm it over a water bath not exceeding 89
degrees F for dark chocolate or 86 degrees F for milk or white chocolate.
If all
the seed has melted but the chocolate is not setting quickly without
streaks or spots, it must be seeded more. Add a few more pistoles or
another small block to the bowl, and stir for another 3 to 4 minutes.
After this time, test again (step 6), and proceed from there.
Remove
any unmelted seeds from the melted chocolate.
Use
the chocolate as desired while maintaining the proper working temperature.
How To Dip
Prepare
the centers. The centers to be dipped should be dry and at a cool room
temperature. When dipping fruit in chocolate, allow it to warm to room
temperature rather than dipping it while it is ice-cold from the
refrigerator. If cutting fruit for dipping, dry the cut pieces with a
paper towel to remove excess moisture from the surface of the fruit.
Temper
the chocolate or melt the coating. Dipping centers in untempered chocolate
will result in bloom and chocolate that is not sufficiently crisp. If
using a compound coating, follow the manufacturer's guidelines for
temperature.
Dip
the centers. The centers may be entirely enrobed in the chocolate by
dipping with a fork, or partially coated by holding one end of the center
and dipping up to the desired level in the chocolate.
Allow
the chocolate to set. Placing the dipped centers on parchment paper to set
keeps them clean and ensures that they will not stick to the surface. This
step should always be performed at room temperature to obtain the best
shine and snap from the chocolate.
This recipe brings a classic favorite to the breakfast table. To get the characteristically browned outer crust of the muffins, before baking, the dough is first heated in a skillet for a short time at a low temperature. Slather these muffins with butter and jam, or pile them high with eggs and bacon for a satisfying early-day meal.
yield: 12 muffins at 3½ oz poolish: 12–14 hours bulk fermentation: 60–75 minutes final fermentation: 15 minutes bake: 475°F and 6–8 minutes
INGREDIENT
OUNCES
GRAMS
VOLUME
BAKERS %
POOLISH
Water, 55°F
6.8
191
¾ cup
25.00%
Bread flour
6.8
191
1 1/3 cups + 1 Tbsp
25.00%
Yeast, instant dry
0.01
0.3
¼ tsp
0.04%
FINAL DOUGH
Poolish
13.6
383
•
50.10%
Water, 95°F
12.5
354
1 ½ cups
46.40%
Malt syrup
0.2
6
1⁄8 tsp
0.60%
Butter
1
28
2 Tbsp
3.70%
Bread flour
20.2
573
4 ½ cups
75.00%
Yeast, instant dry
0.3
9
1 Tbsp
0.90%
Salt
0.6
18
1 Tbsp
2.30%
Sugar
0.3
9
2 tsp
0.90%
TOTAL
48.6
1380
•
179.90%
GARNISH
Semolina-flour mixture; ratio 1:1*
as needed
*equal parts Semolina and All-Purpose flour
PREPARE the poolish the day before you want to serve the muffins. Mix together the water, fl our and yeast by hand until homogenous. The poolish will have little lumps and will be wet (unlike a dough). Cover the poolish with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and leave at room temperature for 10 to 12 hours. At this point, the poolish will have fermented and risen with visible bubbles (it should not have collapsed in the center).
TO MAKE THE DOUGH, put the poolish in the bowl of a mixer with the water and malt. In a separate bowl, rub the butter into the flour to make a sandy mixture. Add the yeast to the fl our and butter, then add to the bowl. Add the salt and sugar and place the bowl on a mixer fi tted with a dough hook. Mix for 4 minutes on low speed, making sure to scrape down and flip the dough over twice during the mixing process. Then mix for another 2 minutes on medium speed, making sure to scrape down and flip the dough. The dough should be wet and tacky with partial gluten development. Place the dough in a lightly oiled bowl large enough for it to double in size and cover with plastic wrap.
PLACE the bowl in a warm place to rest and ferment for 45–60 minutes, until when lightly touched the dough springs back halfway.
PLACE the dough on a lightly floured work surface and fold it into thirds. Re-cover the dough with plastic wrap and allow it to rest for another 15 minutes, until when lightly touched the dough springs back halfway.
PREHEAT the oven to 475°F.
UNCOVER the dough and lightly flour it on all sides with a mixture of semolina fl our and bread fl our. Then gently roll the dough out into a rectangle (10 by 11 inches) about ½ inch thick. With a pastry wheel or pizza wheel, cut the dough into 3-inch squares (cut in 1 direction to create 3-inch strips, then cut across each strip to create squares). Place the squares on a baking tray lined with parchment paper and lightly cover with plastic wrap. Allow the dough to rest in a warm place for 15 minutes, until when lightly touched the dough springs back halfway.
WARM a nonstick skillet over medium heat for 5 minutes. Place a few dough pieces in the skillet, making sure not to overcrowd the pan, and cook until they are brown on each side (if the skillet becomes too hot, quickly lower the heat). Place the cooked dough pieces on a clean tray lined with parchment paper. Repeat with the remaining dough.
TRANSFER the muffins to the oven. Bake for 6–8 minutes, until they reach an internal temperature of 205°F.
REMOVE the tray from the oven and place on a cooling rack.
Tips:
Gently roll out the dough to about ½ inch thick. Try to avoid deflating the dough too much. This will cause it to become tough after baking.
Cut 3-inch strips across the width of the dough. Then cut each strip into 3-inch squares. Put very little pressure on the dough while measuring so that it doesn’t deflate.
Brown the top and bottom of the muffins in a medium-hot skillet. Avoid overheating as these need to be baked as well. If the skillet is too hot, the muffins will burn, or dry out or burn in the oven.
Poolish: A prefermentation technique that originated in Poland, and has been embraced by many French bakers for their baguettes. Poolish is the soupiest of the preferments, with a raio of flour to liquid that is 1:1. It is a mixture of flour, water and a small portion of yeast which, once mixed, is refrigerated for two hours to slow down the yeast. Next, it is removed from the refrigerator and fermented at room temperature for ten to twelve hours. Adding poolish to your bread results in a mild flavor and aroma along with gas production for a lighter loaf.
Everyone knows that our country is a melting pot. That's especially evident on the first Sunday in February as people across the U.S. join together to watch the Super Bowl and enjoy a melting pot of flavors. The chefs at The Culinary Institute of America came up with an international menu of dips and spreads you can offer your guests. Nearly everyone eats their dips with some sort of chips, but why not try something different and easy this year? Serve them with freshly baked Italian Crostini.
Crostini are simple and quick to make, and they offer the busy cook a wide variety of flavor, textures, and colors. "Meaning 'little toasts' in Italian, Crostini refers both to a toasted piece of Italian or French bread," says CIA Chef Dwayne LiPuma. "They should be easy to pick up, and small enough to eat in one or two bites. Thinly slice the bread in rounds or at an angle, and you can toast, grill, or broil them for more flavor and texture."
Tapenade, a delicious paste made of ground Kalamata olives, and aïoli originated in the Provençe region of France. Aïoli is traditionally made with egg yolks, oil, vinegar, lemon juice, and spices, but the recipe below uses store-bought mayonnaise to save time.
Guacamole, another favorite dip at Super Bowl time, is made from mashed avocados, lemon or lime juice, and chile peppers. It's so simple to make—preparing your own fresh guacamole at home is a great alternative to purchasing ready-made products. To prevent browning, it's best to work quickly, and before refrigerating, cover guacamole with a layer of plastic wrap pressed directly onto the surface of the mixture.
The following recipes can be found in The Culinary Institute of America's Gourmet Meals in Minutes (Lebhar-Friedman, 2004) available at bookstores or at www.ciastore.com.
2 cups pitted kalamata or other cured black olives
3 anchovy fillets, drained
2 tablespoons capers, rinsed
2 garlic cloves, minced
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon chopped parsley, rosemary, or basil
Put the olives, anchovy fillets, capers, and garlic in the bowl of a food processor fitted with a steel blade. Pulse the machine on and off in short blasts until a coarse paste forms. There should still be distinct pieces of olive in the mixture.
With the machine running, drizzle in the olive oil until the paste is smooth enough to spread, though it should be slightly chunky.
Transfer the mixture to a bowl and stir in the lemon juice and fresh herbs. Serve at room temperature.
Note: Tapenade keeps for up to 1 week in the refrigerator.
Slice the baguette in 1/4-inch-thick rounds or cut on a bias. Place the slices on a baking sheet and toast in the oven for 5 to 7 minutes, or until the outside edges are golden brown.
A quick fix for garlic lovers, gambas al ajillo, as it is
known in Spanish, is a classic tapa. It has been adopted in several
Latin American countries where it is common to see variations under the
name camarones al ajillo. Be sure to keep a few breath mints handy after enjoying these treats.
Serves 8
6 Tbsp extra virgin olive oil 1/4 tsp red pepper flakes 10 garlic cloves, sliced very thin 16 shrimp (26 to 30 count), peeled and deveined 2 tsp salt, divided use 1/8 tsp freshly ground black pepper 10 Tbsp white wine or lemon juice 1/4 cup roughly chopped flat-leaf parsley
Heat the oil in a very large sauté pan over medium-high heat. Sauté
the pepper flakes and garlic for a minute, then add the shrimp and
sauté for another 1 to 2 minutes. Add 1 teaspoon of salt and a pinch of
pepper. Quickly take the shrimp out of the pan with a slotted spoon
when they are just cooked through. Remove the fried garlic just as it
starts to brown and set aside.
Add the white wine or lemon juice to the pan (keeping the heat at
medium high), and reduce by three-quarters, shaking the pan frequently
to emulsify the sauce, 4 to 5 minutes.
Season with 1 teaspoon of salt and a pinch of pepper. Finish the
sauce with the chopped parsley. Place the shrimp on a platter and spoon
the sauce and fried garlic over the shrimp.
Cook with the proper tools. Use the 12" Sauté and the Perforated Spoon from the CIA Masters Collection.
This recipe is from The Culinary Institute of America's Spain and the World Table cookbook, which is available for purchase at bookstores nationwide.
5 large egg yolks 2 shots hot espresso coffee 2 tablespoons sugar 1 teaspoon vanilla 8 ounces dark chocolate, melted
Meringue 4 large egg whites ¼ cup sugar ¾ cup heavy cream, whipped to soft peaks Whipped cream for garnish
Beat the yolks with the espresso, sugar, and vanilla until a mousse-like foam is achieved, 10 to 15 minutes. Stir in the melted chocolate. Set aside while preparing the meringue.
In a clean bowl, whip the egg whites to a thick foam (you can do this with a whisk or in a mixing machine) and add the sugar gradually while still beating. Continue to whip after all the sugar is added until you have a soft, glossy meringue, about 5 minutes. Fold the meringue into the chocolate mixture in two or three additions, just until it is evenly blended. (The meringue will deflate a little as you work, but adding it in parts helps keep it as light as possible.) Fold in the ¾ cup of whipped cream.
Immediately spoon or pipe the mousse mixture into molds (stemmed glasses such as brandy snifters or wine glasses, custard cups, or soufflé dishes are all good options). Chill the mousse at least 3 hours before serving. Spoon or pipe a dollop or rosette of the whipped cream on top of each mousse.
From The Culinary Institute of America's Bistros and Brasseries cookbook (Lebhar-Friedman, 2008).
4 medium artichokes, cleaned (see note below) 2 tablespoons extra-virgin olive oil, plus additional for oiling pan ½ cup minced shallots or onions 2 tablespoons chopped fresh flat-leaf parsley ½ cup dry white wine 8 large eggs ½ cup freshly grated Parmigiano-Reggiano cheese 2 tablespoons fresh marjoram, coarsely chopped Salt and freshly ground black pepper, as needed
Cut the artichokes into thin slices, slicing from top to bottom. The slices will separate into rings, a little like the way onion slices separate.
Warm the olive oil in a saucepan. Add the shallots and sauté over medium-high heat until translucent, about 2 minutes. Stir in the parsley, followed by the artichokes. Cook for 2 minutes. Add the wine, cover, and cook to evaporate the alcohol and steam the artichokes. When the artichokes are tender, about 12 minutes, remove the pan from the heat and allow to cool somewhat.
Preheat an oven to 325°F. Oil an 8-inch pie pan or cast-iron skillet.
In a medium bowl, beat the eggs with the grated cheese, marjoram, salt, and pepper. Add the artichokes and mix until combined. Pour the egg mixture into the pan and slide it into the oven. Bake until the eggs are completely set, about 12 minutes.
Chef’s note: The way you plan to serve artichokes determines what steps need to be followed to prepare them. Fill a bowl with a mixture of water and lemon juice to hold artichokes after they are cut. Whole artichokes for stuffing or serving with a dip need to be trimmed of sharp barbs; kitchen scissors are the best tool for this task. Spread open the leaves and scoop out the purple tipped leaves and hairy filaments with a spoon. For artichoke hearts, cut away most of the tough outer leaves, making sure that you keep “caressing” the outer part with a halved lemon, which will keep the artichokes from turning black. Leave only the base and tender inner leaves behind. To make an artichoke bottom, cut the leaves completely away from the base of the artichoke.
Roughly one part sugar, two parts butter, and three parts gluten-free flour blend, this cookie dough is indeed “easy as one, two, three.” Roll this dough out to make cut-out cookies that can be sprinkled with sugar or colored with food dye for holiday celebrations.
Makes around 6-8 large cookies (3-4" in diameter)
4 oz. (1 stick) Butter, unsalted 3 oz. (approx. ½ cup, minus 1 tbsp.) White rice flour 2.3 oz. (approx. ½ cup) Brown rice flour 1 oz. (approx. 3 Tbsp) Potato starch 1.3 oz. (approx. 1/3 cup, minus 1 tsp.) Tapioca starch 2 oz. (1/4 cup) Granulated Sugar 1 Egg, large
Cut the butter into ¼” pieces.
Combine all ingredients in a bowl. Mix (by hand or with a paddle attachment on a mixer) until thoroughly combined.
Wrap the dough in plastic or waxed paper.
Refrigerate for at least two hours before use. Depending on the application, it can be held in the refrigerator for two weeks or even frozen for up to two months.
Roll dough out to ¼” thickness onto a lightly dusted clear plastic sheet or clean, gluten-free linen. (Use ¼ cup cornstarch and ¼ cup white rice flour for dusting).
Before cutting shapes, return dough to refrigerator for 15 minutes. Cut the dough with a clean, lightly dusted cookie cutter. Place onto parchment-lined cookie sheet, spaced 1/2" apart. Before baking, pierce the surface of each cookie with a fork.
Cookies can be brushed with cold water, followed by a light dusting of coarse, colored granulated sugar. Bake in a preheated 375°F oven. Bake approx. 10-15 minutes, or until slight browning of edges form.
Allow cookies to cool on baking sheet. When cooled, remove to a plate or tray. Cookies can be coated on top with a simple gluten-free glaze: Use 1/2 cup sifted powdered sugar, mix in 2 to 3 tbsp. of warm water. Mix until smooth. You can add a drop or two more water to make a thinner consistency.
1/4 cup pecans 1 tbsp dried cranberries 1/2 cup boiling water 1 cup Vegetable or Chicken Broth 1 cup diced or julienned butternut squash 1 cup diced or julienned acorn squash 1 cup diced or julienned pumpkin 2 tbsp butter Juice of 1 lemon Salt and pepper as needed
Preheat the oven to 300°F. Place the pecans on a shallow baking pan
and toast the pecans approximately 10 minutes, stirring occasionally,
until brown. Set aside.
Combine the dried cranberries with boiling water. Allow them to plump for 10 to 15 minutes. Chop them coarsely and set aside.
Bring the broth to a boil over high heat in a skillet. Add the
squash and pumpkin. Cover the skillet and simmer over low heat until
tender, about 10 to 12 minutes. Remove the cover, increase the heat to
high, and allow any excess moisture to cook away, about 2 to 3 minutes.
Drain the cranberries and add them to the skillet along with the
pecans, butter, lemon juice, salt, and pepper. Continue to cook for
another 2 minutes, stirring gently to distribute all of the ingredients
evenly.
Serve immediately.
Tips: Removing the rind from a hard-skin squash can be a challenge. Give
yourself plenty of room to work, and be sure to cut a thin slice from
the bottom or side of the squash to help it stay flat on the cutting
board. Or you can opt to use frozen cubed squashes instead.
6 bananas, very ripe ¼ lemon, peeled or 1 tsp lemon juice 3 ¼ cups all-purpose flour ½ tsp baking powder 1 ¼ tsp baking soda ½ tsp salt 2 cups sugar 2 large eggs ½ cup vegetable oil ¾ cup chopped toasted pecans
Preheat the oven to 350 degrees F. Prepare two 8-inch loaf pans by spraying lightly with cooking spray or rubbing with softened butter.
Place the bananas, lemon, sugar, eggs, and oil 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.
Sift together flour, baking powder, baking soda and salt in a medium mixing bowl. Set aside.
Pour wet mixture into dry mixture and fold in pecans just until combined.
Divide batter evenly between the loaf pans. Gently tap the filled pans to burst any air bubbles. Bake until the bread springs back when pressed and a tester inserted near the center comes out clean, about 55 minutes.
Cool the loaves in the pans for a few minutes, then remove the bread from the pans, transfer to cooling racks, and cool completely before slicing and serving or wrapping. They can be held at room temperature for up to 3 days or frozen for up to 6 weeks.
Tips:
To quickly chop pecans, place 1 cup of whole toasted pecans into the Professional Series container and secure lid. Select Variable 3. Turn machine on and blend until nuts are chopped.
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.
What better way to spend some quality time with your children this holiday
season than having them help you create something beautiful and delicious in
the kitchen? Making fondant decorations to top your holiday cupcakes or to
simply hang up for the holidays is an excellent opportunity for children to
stretch their imaginations and gives them the opportunity to be proud of
something they can make.
Chef Kate Cavotti, an instructor at The Culinary
Institute of America, has some great ideas about how you can utilize things you
already have around the house to make personalized decorations out of basic
fondant. A combination of sugar and cornstarch, fondant can be decorated in a number
of ways by using stamps, cookie cutters, paint brushes, food color markers,
piping gel, food coloring, or food grade glitter.
The first thing you need to do is purchase ready-made fondant from your
local craft store. You can keep it white, or you can easily color
fondant by kneading in a few drops of food coloring. Once you color it
and cut out the desired shapes, the fondant will need a few hours to
dry and harden. If you are making ornaments, be sure to cut the hole
for a ribbon before the fondant dries. Chef Cavotti suggests getting
the children to help make fondant shapes a day or two before you plan
to decorate.
Cookie cutters are not just for cookies anymore. Use them to cut out fondant
shapes that are perfect for younger children to decorate with food color
markers, colored gels, and food grade glitter.
If you are one of many people who are avid stamping crafters, you can easily
adapt the stamps to make fondant decorations. Just be sure to clean any ink off
them by scrubbing them with a toothbrush in soap and water. Once stamps are
rinsed clean, have the children take food color markers and trace the raised
part of the figure on each stamp to apply color. Once the colored shape is
stamped onto the fondant and the food coloring is dry, the decorations are
ready. You can also let your children continue to color in the figure with the
markers or make them appear 3-D by piping on colored gels, or sprinkle food
grade glitter onto them. To get the glitter to stick, take an artist's paint
brush dipped in water and apply the water to the area you wish covered in
glitter. Take another dry brush and apply the glitter by tapping the brush
holding glitter over the wet areas.
Chef Cavotti suggests making carrot cake cupcakes
with fondant or cream cheese icing as a base for the decorations. Dip the
cupcake in a bowl of powdered sugar or shredded coconut to make it look more
like snow glistening and place the fondant decoration on top. It's a good idea
to stick a toothpick in back of each decoration to insure it will stand up
straight.
When working with children, it always helps to be well-prepared. If possible,
try to have all the baking equipment put away and the decorating supplies laid
out before the youngsters arrive.
The following recipes and other decorating tips can be found in The Culinary
Institute of America's Cake Art cookbook (2008, Lebhar-Friedman), which is available
for purchase at local bookstores or online at www.ciastore.com.
10
medium carrots, peeled and grated (about 6 cups grated)
Preheat
the oven to 350 degrees 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, baking soda, salt, and cinnamon together and reserve.
Mix
the oil, sugar, eggs, and vanilla together with a handheld beater or
paddle attachment on medium speed until all ingredients are thoroughly
combined, about 1 minute. Add the sifted ingredients and mix on low speed
until just incorporated. Stir in the carrots by hand.
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 80 to 90
minutes, for cupcakes about 25 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.
Nutrition analysis
per one 2-ounce cupcake: 210 calories, 2g protein, 23g carbohydrate, 1g
fat, 220mg sodium, 30mg cholesterol, less than 1g fiber.
1 cup
(2 sticks) unsalted butter, at room temperature
4 cups
confectioners' sugar, sifted, plus extra as needed
1
teaspoon vanilla extract
1/8
teaspoon salt
1/4
cup heavy cream or whole milk plus extra as needed
In
a stand mixer fitted with the paddle attachment, cream the butter on medium
speed until it is very light in texture, about 2 minutes. Add the
confectioners' sugar, vanilla extract, and salt and mix on a low speed until
the sugar and butter are blended, scraping down the bowl with a rubber spatula
as needed. Increase the speed to medium and, with the mixer running, add the
cream in a thin stream. Increase the speed to high and whip the buttercream
until very smooth, light, and with a good spreading consistency. Adjust the
consistency if necessary by adding a bit more confectioners' sugar or cream.
Use to fill, ice, and decorate a cake.
Note: Once
blended, buttercreams can be stored in the refrigerator for up to 2 weeks. To
use after refrigeration, let the buttercream soften at room temperature for
about 15 minutes. Transfer it to the bowl of a stand mixer and beat with the
paddle attachment until it has a smooth, light spreading consistency, 3 to 4
minutes.
Mix
cream cheese in a stand mixer fitted with the paddle attachment on medium
speed until very smooth. Add butter in stages and continue to mix until
very smooth, about 3 minutes. Scrape down the bowl as needed to blend
evenly.
Add
the confectioners' sugar and mix on low speed until blended. Beat on high
speed until light and fluffy, about 5 minutes. Add vanilla and mix until
completely blended.
2 tbsp olive oil 1 ½ cups onion, chopped 3 cloves garlic, peeled, chopped 1 quart vegetable broth ¼ cup basil, chopped 12 small Roma tomatoes, halved or 28 oz canned plum tomatoes 1 cup heavy cream 2 cups rice, cooked 1 tbsp basil, chiffonade
Sweat the onion and garlic in a little olive oil until translucent, about 5-7 minutes. Add the broth, fresh basil, and tomatoes. If using canned tomatoes, reserve some of the juice from the can. Simmer until everything is tender, about 20 minutes.
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 stove and heat to a low simmer. In a small pan, gently simmer the heavy cream before adding it to the soup. If using canned tomatoes, use the reserved juice to adjust the final consistency. If using fresh tomatoes, use stock to adjust consistency. Add the rice just before serving.
Season to taste with salt and pepper.
Tips: Chop the garlic and onion in the Professional Series container. Secure lid, select Variable 2 and turn machine on. Remove the lid plug and drop 8 medium peeled onion quarters and 3 peeled garlic cloves onto the blades. Blend until desired texture is reached.
Create signature dishes the way professional chefs do—with the CIA™ Professional
Series by Vita-Mix. It easily handles the work of many appliances, so you can blend, puree, chop, juice, grind and more, all in one versatile machine.
The holidays are rapidly approaching and Chef David Kamen
from The Culinary Institute of America would like to give you some tips from CIA
Culinary Boot Camp classes. Each year more than 6,000 food enthusiasts take
part in the program, and to help make the holidays a little easier, Chef Kamen
has compiled five of his favorite suggestions for a foolproof meal below.
Turkeys should be moist on the inside,
not the outside. When you are working with poultry like turkeys, hens, or ducks, it is
important that they are thoroughly dry on the outside before you begin to
add seasonings. It's best to pat the roast dry with a paper towel, as this
will help to ensure a crisp, golden brown crust. Once dry, rub vegetable
oil over the outside of the bird, and then following with dry herbs or
seasonings. Place some seasoning inside the cavity as well, and feel free
to add herbs and aromatic vegetables such as parsley stems for additional
flavor.
Proper knife handling ensures a safe holiday
for all.
One of the best ways to make your holiday meal preparation less
stressful is to have a sharp knife and good knife skills. Every time
you want to pick up your knife, you will want to pick up a steel and
pass your knife three or four times on each side of the steel to make
sure your edge is sharp. Not only will this make preparation easier,
but a sharp knife will also help to keep you from "crying" when slicing
onions. When using the knife, hold the handle with your thumb on one
side, you index finger on the other, and three fingers on the handle.
Be sure to tuck your fingertips in on the opposite hand that is holding
the item you are chopping.
Simple planning and preparations allow
you to enjoy the meal. Blanching and shocking vegetables will allow you to save time when you
plan to serve your guests. Many of us see the same old green bean
casserole on our holiday table every year, and the CIA's
version with bacon and shallots is a delicious fresh alternative. By
blanching and shocking the green beans ahead of time, you are guaranteed
vegetables with texture that only take minutes to prepare before you sit
down for the meal.
Why buy pre-made, when fresh can be so
simple? Fresh or frozen cranberries are available widely around the holidays, and
fresh cranberry sauce is so simple to make at home. With fewer than five
ingredients, it's easy to prepare your own in just about 15 minutes.
Don't sweat making homemade desserts. Pies are often the highlight of any holiday meal, but home cooks can save
time and stress by making a galette instead this
year. An impressive but easy-to-make dessert, the CIA's
elegant, rustic Fresh Fruit Galette recipe uses pre-made puff pastry or
pie crust that you buy at the store. Not only are galettes beautiful, but
they also bake in much less time than a
traditional pie.
To learn more about how you can sharpen your skills at the CIA's
Culinary Boot Camp, please visit www.ciachef.edu/bootcamps.
1/2
cup, or as needed, clarified butter or vegetable oil
2
onions, peeled and cut into quarters
12 to
15 parsley stems
2/3
cup diced onion
1/3
cup diced celery
1/3
cup diced carrot
1/4
cup all-purpose flour
5 cups
chicken stock
Salt
and pepper as needed
Preheat
the oven to 350°F. Place a rack in a roasting pan large enough for the
turkey.
Rinse
the turkey thoroughly inside and out and pat dry with paper toweling.
Make
a rub by combining salt, poultry seasoning, and seafood seasoning in a
small bowl. Rub the skin with butter or oil and season the turkey
inside and out with the rub. Place the quartered onions and parsley
stems inside the cavity and truss with twine. Place the turkey, breast
side up, on the rack in the roasting pan.
Place
the turkey in the hot oven for 2 hours, basting from time to time. Scatter
the onions, celery, and carrots to the pan.
Roast
until the thigh meat registers an internal temperature of 165°F,
approximately 40 to 60 minutes. Remove from the roasting pan and allow to
rest while you make the gravy.
Place
the roasting pan on the stovetop and cook the vegetables until they are
browned and the fat is clear. Pour off all but 2 tablespoons of the fat.
Add the flour and cook over medium-low heat to form a blond roux (paste).
When the roux smells fragrant, whisk in the stock until completely smooth.
Simmer
the gravy for 20 to 30 minutes, or until it is thick and fragrant. Skim
off the fat on the surface. Strain the gravy through a fine strainer and
season as needed with salt and pepper. Transfer to a gravy boat, carve the
turkey, and serve.
Nutrition analysis
(not including salt added as needed) for a 4-ounce serving of breast meat: 170 calories, 26 grams protein, 0 grams carbohydrate, 7 grams fat, 65
milligrams cholesterol, 1655 milligrams sodium.
Nutrition analysis
(not including salt added as needed) for a 4-ounce serving of dark meat: 250 calories, 31 grams protein, 0 grams carbohydrate, 13 grams fat, 100
milligrams cholesterol, 1685 milligrams sodium.
Nutrition analysis
for 4-ounces of pan gravy: 77 calories, 3 grams protein, 7 grams
carbohydrate, 4 grams fat, 8 milligrams cholesterol, 172 milligrams sodium.
Bring
a large pot of generously salted water to a boil and add the green beans.
Meanwhile, fill a bowl with ice and water. Cook the beans until tender, 4
to 5 minutes. Transfer to the ice water, leave for a few minutes, then
drain.
Heat a
large, heavy sauté pan over medium heat and add the bacon. Sauté until
crisp. Remove from the pan and drain on racks.
Add
the shallots to the bacon fat and sauté until tender, about 5 minutes. Add
the mushrooms and continue to cook, stirring often or shaking the pan,
until tender, 5 to 10 minutes. Season as needed with salt and pepper. Add
the green beans and cook, stirring, until heated through. Adjust
seasonings, sprinkle with the bacon, and serve immediately.
Wash,
peel, trim, core, and slice the fruit as needed.
Let
the dough relax just a few minutes, but work quickly enough that it does
not get too soft and pliable.
Roll
the dough slightly until it is 12 inches square and of a uniform
thickness.
Cut
four 6-inch-round circles out of each sheet of dough.
Lay
the circles onto half sheet pans that have been lined with parchment.
Refrigerate
the dough for 5–10 minutes if it is too soft.
Spread
1/2 teaspoon of the apricot jam in the center of the circle, leaving a
1/4-inch border around the edge of the dough.
Place
1/2 cup of prepared fruit on top of the jam, leaving a 1 1/2-inch border around the edge of the dough.
Fold a 1/2-inch section of dough up onto the fruit, pressing gently so that it
adheres slightly. Crimp another 1/2-inch section of dough over the fruit
and lightly press the dough that overlaps together. Crimp the remaining
dough around the fruit. The fruit should be barely encased inside the
dough.
Repeat
with the remaining galettes.
Mix
the egg with the water to make an egg wash.
Lightly
brush the dough and the crimped seams with the egg wash. Sprinkle coarse
sugar on the egg wash. Bake at 350°F for about 30 minutes or until golden
brown and baked.
Normally a two step process of frothing the milk separately from the coffee, now comes together into one step with the Professional Series!
Makes 4 servings
2 cups brewed coffee, hot 2 cups milk Ground cinnamon for garnish, optional
Place coffee and milk 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 4-5 minutes or until hot and steamy.
Garnish with cinnamon if desired.
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.
If the ricotta is very wet, be sure to drain it well before proceeding with the recipe, and adjust the amount of flour if necessary. If you can replace the baking powder with a single packet of Italian lievito for dolci (look for it in Italian specialty stores), you might just have the perfect recipe.
Serves 4 to 6
8 ounces fresh ricotta, drained 4 large eggs 6 tablespoons sugar 1 tablespoon dark rum 3 tablespoons fresh orange juice 1 teaspoon baking powder Pinch of salt 1 cup all-purpose flour, as needed 2 quarts canola or peanut oil for frying Powdered or granulated sugar, for dusting
1. Mix all ingredients except the flour together. Add the flour a little at a time as needed, until the dough is not too wet and it resembles a very wet bread dough.
2. Heat the oil to 350°F.
3. Using a teaspoon, carefully drop the fritters into the hot oil. It is best to work in batches and not overcrowd the pan. Let cook for 5 minutes, or until lightly brown.
4. Remove the fritters from the oil and let drain on paper towels. Dust with powdered or granulated sugar and serve hot.
This is the classic mid-Atlantic clam chowder, not to be confused with New England’s version. So controversial was the inclusion of tomatoes to New Englanders that a piece of legislation attempting to ban tomatoes from any true chowder was once introduced in Maine. Fresh clams will, of course, make the best chowder, but if you wish, you can substitute ¾ cup canned clam meat and ¾ cup bottled clam juice for the fresh clams and juices.
Makes 8 servings
2 slices bacon, minced
2½ cups diced leeks (white and light green parts)
1¼ cups diced onion
⅓ cup diced carrot
⅓ cup diced celery
1 cup diced red bell pepper (seeds and ribs removed)
1 teaspoon minced garlic
2 canned plum tomatoes, seeded and coarsely chopped
2 cups diced yellow or white potatoes (peeled)
3 cups bottled clam juice
1 cup tomato juice
1 bay leaf
Pinch dried thyme
3 dozen chowder clams, shucked, juices reserved
Salt as needed
Freshly ground black pepper as needed
Tabasco sauce as needed
Cook the bacon in a soup pot over medium heat until crisp and browned, about 10 minutes.
Add the leeks, onion, carrot, celery, pepper, and garlic. Cover the pot and cook over medium-low heat, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes.
Add the tomatoes, potatoes, clam juice, tomato juice, bay leaf, and thyme. Bring to a simmer and cook until the potatoes are tender, about 15 to 20 minutes. Add the clams with their juices and simmer until the clams are cooked, about 5 to 10 minutes more.
Using a shallow, flat spoon, remove any fat from the surface of the chowder and discard. Remove the bay leaf and season to taste with salt, pepper, and Tabasco. Serve in heated bowls.
You can borrow the witches' chant from Shakespeare's MacBeth—"Double, double toil and trouble; Fire burn, and cauldron bubble!"—as you stir these special Halloween punches from The Culinary Institute of America (CIA). Young boys and ghouls will love to add the candied worms and other sweet creepies to the Ghoulish Gummy Punch below, a tasty concoction filled with healthy fruit juices. For a special trick, add candy that fizzes to their glasses before you fill them up.
Treat those of drinking age to delicious Tea Punch. Made with Green Tea or any other type of tea you prefer, the combination of rums and simple syrup will surely please your guests.
"Use a cauldron to serve your punch and add some dry ice to create eerie smoke," suggests CIA Lecturing Instructor Doug Miller, mixology expert and maître d' at the college's Escoffier Restaurant. "Remember: never touch dry ice with your hands, and 'witch'ever punch you decide to serve this Halloween, please drink responsibly."
Mr. Miller recommends the CIA's Knackerli candies as a great treat to serve with Halloween punch. The colors and shapes of the fruits, nuts, and candy corn kernels make a beautiful addition to any buffet table, and the nuts and fruits are delicious with the chocolate.
Combine pineapple juice, pomegranate juice, apple cider, sparkling cider, and gummy candies in a punch bowl. Add ice or dry ice to cool. Be sure to include some gummy candy in each glass served. If using Fizzies candies, place one candy in the bottom of the glass and add punch.
Combine the rums, lemon juice, Green Tea, and simple syrup in a punch bowl. Adjust sweetness to taste by adding more simple syrup. Add ice or dry ice to cool.
Simple syrup: Combine 1/4 cup water and 1/4 cup sugar in a saucepan over medium heat and bring to a boil. Remove pan from heat and cool to room temperature.
Spoon the chocolate or fill a parchment cone with the chocolate and pipe 1-in disks (1 teaspoon per disk) onto a parchment-lined sheet pan.
Arrange 1 pistachio, 1 dried cherry or cranberry, 1 piece of dried apricot, and 1 piece of slivered almond onto each disk of chocolate.
Let the chocolate fully set before removing the disks from the parchment paper.
Notes: The chocolate can be piped in larger or smaller disks, if desired. Any type of nuts or dried fruit can be substituted for the pistachios, dried cranberries, and apricots.
When making Knackerli, it is important to remember that the size of the nuts and dried fruits corresponds to the size of the chocolate disk and that the colors and flavors complement each other.
Chef's Note: When preparing Knackerli, work in small batches so that the chocolate disks don't set before you've had a chance to garnish them. For Halloween, you can add candy corn kernels or make ghosts using white chocolate and dark chocolate chips.
6 cups vegetable broth 1 cup chopped onions 4 garlic cloves, finely minced 2 tsp green curry paste 8 cups shelled peas, thaw if frozen Salt and pepper as needed 1 tsp lightly toasted mustard seeds ¼ cup chopped mint
Add ½ cup of the broth to a soup pot and bring to a simmer over medium heat. Add the onions, garlic, and curry paste. Sauté, stirring frequently, until the onions are softened and translucent, about 5 minutes. Add the remaining stock to the pot and bring to a boil. Add the peas, cover the soup, and simmer over low heat for 10 minutes.
Remove the pot from the heat and let cool for 10 minutes before pureeing. Strain the soup through a sieve and reserve liquid. Add half the solids and 1 cup of reserved liquid to the Professional Series container and secure the lid.
Select Variable 1.
Turn machine on and quickly increase to Variable 10, then to High. Add more liquid if necessary to obtain the desired consistency. Repeat with remaining peas and liquid.
Transfer pureed soup to a clean soup pot. Return to a simmer over low heat. Season to taste with salt and pepper. Serve in heated bowls, garnished with mustard seeds and mint.
Tip: You can quickly chop the onions and garlic in the Professional Series! Secure lid, select Variable 2 and turn machine on. Remove the lid plug and drop onion quarters and celery halves onto the blades. Blend until desired texture is reached.
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.
Rugelach, pronounced RUGH-uh-luhkh, is a traditional treat for Rosh Hashanah,
the Jewish New Year. Rugelach are bite-sized, crescent-shaped cookies made with
a cream cheese dough and filled with a variety of ingredients including raisins,
nuts, and jams. The sweet fillings symbolize the wish for a sweet year.
According to Jewish Cooking From Around the World by Josephine Levy
Bacon, rugelach originated in Poland. However, The World of Jewish
Cooking by Gil Marks states that in 1793, Austrian bakers shaped various
baked goods into crescents (kipferin), the emblem on the Ottoman flag, to
celebrate the lifting of the Turkish siege of Vienna. Hence, crescent-shaped
cookies were popular in Vienna because they symbolized victory over the Turks.
In Yiddish, rugelach means "little twists."
"Although rugelach is easy to make and tastes delicious, rugelach dough is
delicate and tears easily," says CIA Chef Francisco Migoya. "When working with
rugelach, it is important to work quickly enough to not allow the dough to warm
up to room temperature. If your dough tears, pat it into a flat disc and return
it to the refrigerator for one-half hour. Always generously flour the work
surface before rolling out the dough."
Rugelach dough is rolled into a circle (similar to pizza dough), spread or
sprinkled with the desired fillings, cut into 16 triangles, and rolled up from
the wide end to make small crescent shapes.
"Rugelach cookies should look rustic and need not be perfectly uniform," adds
Chef Migoya. "The CIA's recipe for rugelach is unique in that there is no sugar
or eggs in the dough, which complements the sweet fillings."
The following recipe for rugelach, along with many other desserts, is
explained and illustrated in Baking At Home with The Culinary Institute of
America (2004, John Wiley & Sons) which is available for purchase at
bookstores nationwide or at www.ciaprochef.com/fbi/enthusiasts.html.
1 cup (2 sticks) unsalted butter, at room temperature
8 oz cream cheese, at room temperature
1 1/2 cups pecans, toasted (instructions below)
1/3 cup chopped semisweet chocolate (optional)
1 cup raspberry jam
Flourless cooking spray for greasing
1/3 cup cinnamon sugar (1/2 tsp ground cinnamon mixed with 1/3 cup sugar)
Egg wash (1 large egg whisked with 2 Tbsp cold milk or water)
Sift the flour and salt into a bowl and set aside.
In a stand mixer fitted with the paddle attachment, cream together the
butter and cream cheese on medium speed, about 2 minutes. On low speed, mix in
the sifted dry ingredients until just combined. Scrape down the bowl as needed
to blend evenly. Wrap the dough tightly and chill until firm, 15–20 minutes.
On a lightly floured surface, roll the dough to an even thickness of 1 inch
and fold in thirds, like a letter. Wrap the dough and let it rest for at least 1
hour and up to overnight in the refrigerator.
To make the filling, combine the pecans and chocolate, if using, in a food
processor and chop, pulsing the machine on and off, until an even, coarse paste
forms. Transfer to a bowl and blend in the jam.
Preheat the oven to 375°F. Lightly spray cookie sheets with cooking spray or
line them with parchment paper.
Divide the dough into 4 equal pieces and roll each into a 10-inch round.
Spread one-fourth of the filling over each round, sprinkle with 1 Tbsp of the
cinnamon sugar, then cut each into 16 wedges. Roll the wedges up starting with
the wide end.
Brush each wedge lightly with egg wash and sprinkle with some of the
remaining cinnamon sugar.
In batches, bake until the cookies are a light golden brown, rotating the
pans as necessary to bake evenly, 25–30 minutes. Transfer to wire racks and cool
completely before serving.
Toasting nuts:
Toast small amounts of nuts in a dry skillet. For large quantities, use the
oven.
For a small quantity of nuts, preheat a dry skillet over medium heat; cast
iron is a good choice because it heats evenly. Once the pan is hot, scatter the
nuts in a single layer without crowding. Gently swirl the pan or stir the nuts
frequently so they toast evenly.
For larger quantities of nuts, preheat the oven to 325°F. Spread the nuts on
an ungreased baking sheet and toast them until golden brown and fragrant, 7–15
minutes, depending on the size of the nut. Stir nuts occasionally as they toast
in the oven; those on the edges of the baking sheet will tend to brown more
quickly.
Just when the nuts reach the color you want, immediately transfer them from
the skillet or baking sheet to a cool container. This keeps them from continuing
to brown. Toast nuts before chopping them for the best results.
6 strips of bacon, chopped
1 ½ cups small dice yellow onion
1 tbsp minced garlic
¾ cup ketchup
1 ¼ cups orange juice
1 cup chicken stock
¾ cup packed dark brown sugar
1/3 cup chopped dried apricots
¼ cup malt vinegar
2 ancho chiles, diced
1 tsp sweet or hot paprika
1 tsp dry mustard
1 tsp Tabasco sauce
1 tsp ground cayenne pepper
2 tsp salt
1 tsp ground black pepper
Sauté the bacon in a large sauté pan over medium heat until almost crisp, about 4 minutes. Add the onions and sauté until browned, about 5 minutes. Add the garlic and sauté until aromatic, about 1 minute.
Add all the remaining ingredients. Simmer until the apricots are very soft, about 10 minutes. Taste the sauce and season with additional salt and pepper, if needed.
Transfer the mixture to the Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 30 seconds, using the accelerator tool to press the ingredients into the blades.
The sauce is ready to use now, or it can be cooled and stored in a covered container in the refrigerator for up to 1 week.
Tips:
Chop the garlic and onion in the Professional Series container. Secure lid, select Variable 2 and turn machine on. Remove the lid plug and drop 8 medium peeled onion quarters and 3 peeled garlic cloves onto the blades. Blend until desired texture is reached.
Substitute 3 medium peeled and quartered oranges in step 2 for the 1 ¼ cups of orange juice.
It is not necessary to dice the ancho chiles when processing in the Professional Series container. Simply halve them and add during Step 2.
Create signature dishes the way professional chefs do—with the CIA™ Professional
Series by Vita-Mix. It easily handles the work of many appliances, so you can blend, puree,
chop, juice, grind and more, all in one versatile machine.
Looking for different ways to utilize all those wonderful garden cucumbers
and zucchinis this summer? The chefs at The Culinary Institute of America (CIA)
have a delicious suggestion: crispy zucchini pancakes with a yogurt and
cucumber sauce that the Greeks refer to as tzatziki sauce. Throughout the Eastern
Mediterranean, tzatziki is considered both as a salad as well as a
sauce.
Cucumbers are one of the oldest cultivated vegetables and are believed to have
been native to
India.
Extremely popular in Europe during the late 1400s, the
vegetable was brought over to the New World by Columbus.
Available in many varieties—ranging from pickling and slicing cucumbers to
those that are yellow in color—the cucumber has a refreshing texture and taste
that makes it well-suited to warm summer weather.
According to the Oxford Companion to Food,
Zucchini is the Italian and American name for what the French and many
English-speaking people call courgettes d'Italie, a variety of Cucurbita squash that is
developed to harvest when relatively small, around 3 to 4 inches. The name
zucchini stuck because the Italians were the first to market the vegetable in
the small size. First introduced to the
U.S.
by Italian immigrants, the vegetable gained popularity and can be found today
in many of our gardens and dishes.
"The pancakes below feature feta cheese and chopped walnuts to punctuate the
relatively mild taste of the zucchini in these crispy fritters," says CIA
Chef Lynne Gigliotti. "The yogurt-and-cucumber sauce
adds richness to the pancakes, cools the heat from fiery curries, and can also
be served on its own as a salad. And for all of you who have had enough pickles
and zucchini bread for the year, this dish is a great way to try something new.
The following recipes are explained and illustrated in The Culinary Institute of America Cookbook (Lebhar-Friedman
2008), which is available for purchase at bookstores nationwide or online.
For
the Tzatziki Sauce: Combine the yogurt, sour cream, cucumber, and garlic
in a food processor and puree until smooth. Transfer to a bowl and fold in
the olive oil, mint or dill, lemon juice, and zest. Stir until combined
and season to taste with salt and pepper. Keep refrigerated until ready to
serve.
Place
the grated zucchini in colander. Sprinkle with salt and let stand for 30
minutes. Squeeze the zucchini to remove as much liquid as possible. Dry
the zucchini by pressing it between several layers of paper towels.
In a
large bowl, combine the zucchini, scallions, eggs, flour, dill, parsley,
tarragon, salt, and pepper until evenly blended. Fold in the feta cheese.
(The pancake mixture can be prepared to this point up to 3 hours ahead.
Cover tightly and refrigerate. Stir to blend before continuing.) Fold the
pine nuts into the zucchini mixture.
Preheat
the oven to 300°F to keep the pancakes warm as you work. Place a baking
sheet in the oven.
Add
enough oil to a large skillet to come to a depth of about 1/8 inch, and
heat the oil over medium-high heat until the surface of the oil shimmers.
Working in batches, drop heaping tablespoons of the zucchini mixture into
the hot oil, leaving enough room for the pancakes to spread as they cook.
Fry until the pancakes are golden brown and cooked through, about 3
minutes per side. Transfer each batch of pancakes to the baking sheet in
the oven to keep warm. Serve immediately with the tzatziki sauce.
From the CIA's 2008 Worlds of Flavor® Conference: A Mediterranean Flavor Odyssey
Throughout the Mediterranean, nut-based sauces are staples of traditional
cuisines. All are treasured for their rich flavors, ease of preparation, and
multiple uses. In their many guises, they exemplify many of the healthful
plant-based components of the Mediterranean diet. "Nut-based sauces are
incredibly flavorful and healthful," says Amy Myrdal Miller, MS, RD, program
director of strategic initiatives at CIA
Greystone and herself a registered dietitian. "as they
are made with ingredients with proven health benefits, such as nuts, herbs,
vegetables, and olive oil."
Variations of Mediterranean nut-based sauces abound. Traditional pesto alla Genovese uses pine nuts or walnuts to balance the
intense flavor of crushed basil. A Sicilian version, called pesto alla Trapanese, uses almonds and adds vine-ripened
tomatoes. Another classic Italian sauce, salsa di noce, from the northern coastal region of Liguria,
combines walnuts with garlic, olive oil, marjoram, and breadcrumbs.
"And then there's the classic Spanish sauce called romesco, from the Catalan
region of
Spain," notes CIA Greystone chef-instructor Bill Briwa. "Romesco takes many of the same basic
ingredients—ground nuts, garlic, and olive oil—and adds the the flavors of sweet, savory, and hot peppers."
These rich, savory nut-based sauces are impressive from a culinary, nutritional
and economical standpoint. They make other health-promoting foods, like
vegetables and seafood, taste better, as anyone who has dipped a grilled spear
of asparagus in romesco sauce can attest. And since they have their origins in
the humble cuisines of the Mediterranean, they are
typically made from affordable ingredients that are readily available.
1
large or 2 small tomatoes, roasted, peeled and seeded
1 red
pepper, roasted, peeled, and seeded
1/4
cup red wine vinegar, or to taste
Salt
and pepper, to taste
1/2 to
1 teaspoon finely ground red pepper flakes
3/4
cup extra-virgin olive oil
Water,
as needed, to adjust consistency
Toast
the chiles in a dry pan until they are aromatic
and the color is mottled. Remove the seeds and stems from the chiles. Place the chiles in
hot water and allow to steep for 20 minutes.
Heat 2
tablespoons of the olive oil in a small skillet and fry bread until golden
brown on both sides. Break bread in half and reserve.
Place chiles in food processor, along with garlic, paprika,
nuts, and bread and process until a paste-like consistency is reached. Add
roasted tomatoes and red peppers (along with any accumulated juices) and
vinegar to processor and process until a smooth purée. Season mixture with
salt, pepper and ground red pepper flakes, to taste.
With
food processor running, add remaining olive oil through hole in top in a
slow, steady stream to emulsify oil. Taste sauce and adjust seasonings and
consistency, using water to create a thick, but pourable,
sauce.
3/4
pound summer squash, trimmed and cut in half lengthwise
2
small onions, peeled and cut into 1/2-inch slices
8
small Yukon Gold potatoes, cooked and cut in half
1/2
lemon
1
teaspoon chopped fresh parsley
1–2
cups romesco sauce
Combine
the olive oil, garlic, thyme and salt and pepper in a medium bowl and
whisk to combine.
Place
all of the vegetables in a large bowl and dress with marinade. Allow
vegetables to marinate for 20 minutes. Meanwhile preheat the grill and
brush the grill bars clean.
Grill
each of the vegetables separately until nicely colored and tender-arrange
on a platter and squeeze lemon over vegetables. Sprinkle with parsley and
serve with romesco sauce as a side dish to accompany grilled or roasted
chicken.
Chicken Sandwiches
with Romesco Sauce, Arugula and Grilled Onion
Makes 2 sandwiches
1/4
cup romesco sauce
2
tablespoons mayonnaise
4 1/2-inch
thick slices crusty bread
3/4
cup arugula
1/2
cup grilled sliced onions
2
grilled chicken breasts
Salt
and pepper, to taste
Mix
together the romesco sauce and the mayonnaise until smooth. Reserve.
Spread
one side of each piece of bread with the romesco mayonnaise. Place half of
the arugula on 2 of the bread slices and top
with half of the grilled onions. Slice each chicken breast and place on
top of the onions. Moisten chicken breast with any remaining romesco
mayonnaise. Place remaining 2 bread slices, romesco mayonnaise side down,
on top of each sandwich and cut in half from corner to corner. Serve.
Baked Fish with Romesco Sauce, Potatoes, Swiss Chard and Garlic Mayonnaise
Serves 2
1 cup
romesco sauce
1/2
cup fish broth or clam juice
1/4
cup white wine
Salt
and pepper, to taste
1/2
pound small Yukon Gold potatoes
1/2
pound chard or spinach, roughly chopped
1
garlic clove, peeled and cut in half
1/4
cup mayonnaise
2
tablespoons stock or water
Two
3-ounce pieces firm fish fillet, such as monkfish, halibut or cod
1
teaspoon chopped fresh parsley
Stir
together the romesco sauce, fish broth, and wine. Taste and season with
salt and pepper. The sauce should not be too salty, as it will reduce when
the fish is cooked.
Preheat
the oven to 400°. Cook the potatoes in boiling salted water until they are
just tender. Drain, allow the potatoes to cool, and cut into thin slices.
Bring a small pot of water to a boil and blanch chard or spinach, until
tender but still brightly colored. Run under cold water and squeeze out
most of excess liquid. Reserve.
Using
the broad side of a knife, make a paste from the garlic clove. Stir
thoroughly into mayonnaise, along with stock or water, in a small bowl and
reserve.
In a
shallow, oven-proof dish just a little larger that the pieces of fish, add
1/3 of the sauce to the bottom of the dish and then fan out a circle of
potato slices over sauce.
Place
chard or spinach in a somewhat smaller bed on top of potatoes. Place the
fish, seasoned with salt and pepper, over the chard. Pour remaining sauce
over top.
Place
the fish in the oven to bake for about 15–20 minutes. When done, the fish
will be firm throughout, cooked through and the sauce will be bubbling and
hot. Spoon garlic mayonnaise over fish. Place fish under a broiler and
brown very lightly. Remove from oven, sprinkle with parsley and serve
immediately.
Editor's Note: To find out more about the 2009 Worlds of Flavor® Conference, World Street Food, World Comfort Food, please visit our Web site. For media opportunities, please contact Cate Conniff at c_connif@culinary.edu or 707-967-2303.
Frozen Fruit Smoothies are an Ideal Wholesome Snack
The chefs at The Culinary Institute of America have a great way to cool off
during the warm summer months: fresh-made fruit smoothies. Making your own
freshly blended smoothies at home is a great alternative to purchasing
pre-packaged ones, and it's more economical as well.
"You can use any
combination of fruits and yogurt to create your own recipes," says CIA Chef Dave
Kamen. "The average blender can usually hold enough to make two servings of a
smoothie at once, so if you are planning to make more, prepare enough
ingredients for the amount you need, then purée them together in several
batches."
For a special presentation, smoothies can also be "dressed up"
by pouring them into tall hurricane or parfait glasses, or garnishing with fresh
fruits. With a little supervision, parents can work with their children to turn
fruit smoothies into "cool" frozen treats as well. Pour leftover smoothies into
Popsicle molds, freeze them overnight, and you'll have ideal ready-made
wholesome snacks.
These recipes are explained and illustrated in The
Culinary Institute of America Cookbook (Lebhar-Freidman 2008, $39.95) and
the CIA's Breakfast and Brunches cookbook (Lebhar-Freidman 2005, $35).
Both are available for purchase at bookstores nationwide or our
online store.
For a
truly tropical treat, serve these fruit drinks in a tall hurricane glass and
garnish each of them with a pineapple spear and a sprinkle of toasted
coconut.
1 cup diced pineapple
1/4 cup diced mango
1/4 cup diced papaya
1/4 cup peeled and diced kiwi
1/2 cup fresh orange juice, divided use
1/4 cup coconut milk
1/4 cup plain nonfat yogurt, optional
1/3 cup ice
1 Tbsp sugar, or as needed
1/4 tsp vanilla
2 pineapple slices for garnish
Toasted shredded unsweetened coconut for garnish, optional
In a blender, combine pineapple, mango, papaya, kiwi, and 1/4 cup orange
juice. Purée until smooth. With the machine running, add the remaining orange
juice, coconut milk, yogurt (if using), ice, sugar, and vanilla extract. Blend
the fruit mixture until smooth and thick.
Serve the smoothies at once in chilled tall glasses garnished with a
pineapple slice and a sprinkled of toasted coconut.
To Toast Coconut: Swirl the grated coconut in a dry sauté
pan over medium-high heat for 2 to 3 minutes, or until golden brown. Immediately
pour the toasted coconut into a cool bowl or plate to prevent
scorching.
If you don't have an espresso maker, use triple the amount of
coffee you normally use to brew coffee.
1 cup espresso, cold
1/2 cup coffee ice cream
1/4 cup crushed or cracked ice
1/3 cup milk
1/4 cup heavy cream, whipped
1/4 tsp ground cinnamon, or as needed
Blend the espresso, ice cream, ice, and milk in a blender until smooth.
Serve at once in chilled tall glasses garnished with a dollop of whipped cream
and a sprinkle of cinnamon.
For A Mocha Cappuccino:
Substitute the ice cream with chocolate sorbet and use chocolate milk instead of
regular milk. Garnish with whipped cream and cocoa or chocolate
shavings.
Nutritional information, per serving: 150
calories, 3g protein, 12g fat, 9g carbohydrates, 55mg sodium, 35mg cholesterol,
0 g fiber.
1. Heat the broth in a large stockpot until simmering. Add the shrimp and cook for 2 to 3 minutes, or just until they turn opaque. Remove the shrimp from the broth, cut in half-lengthwise, refrigerate, and reserve for garnish. Reserve the broth.
2. Heat the butter in a soup pot over medium heat. Add the onions and celery and sauté, stirring frequently, until the onions are translucent, 5 to 7 minutes. Add the reserved broth and the cucumbers. Add 1 teaspoon of salt and ¼ teaspoon pepper. Bring to a boil, then reduce the heat so that the soup simmers gently. Simmer until the cucumbers are tender, about 10 minutes.
3. Remove the soup pot from the heat and let it cool slightly. Add soup in 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 1 minute or until smooth. Return the soup to medium heat and bring to a simmer. Stir in the dissolved cornstarch and simmer, stirring constantly, until thickened, about 2 minutes. Chill the soup at least 4 and up to 24 hours.
4. Combine the sour cream, heavy cream, dill, lemon juice, and Tabasco in a small bowl and stir until evenly blended. Whisk the sour cream mixture into the chilled soup. Taste and adjust the seasoning with the remaining salt and pepper. Add additional lemon juice or Tabasco if needed.
5. Serve the soup in chilled cups garnished with the reserved shrimp and diced cucumbers. Top with a dill sprig.
Tip: You can quickly dice onions and celery in the Professional Series! Secure lid, select Variable 2 and turn machine on. Remove the lid plug and drop onion quarters and celery halves onto the blades. Blend until desired texture is reached.
According to the ship's log, if the Mayflower wasn't running short of beer, it might not have landed at Plymouth Rock. At the 2008 Great American Beer Festival in Denver, CO, more than 1,900 different beers from 400 U.S. breweries were featured. As more varieties become available with major brewers featuring specialty brews and local brew-pubs and breweries offering craft beers, American's are pairing beers with more foods and desserts then ever before.
The Culinary Institute of America's Doug Miller would like to give you some guidelines to follow. "When pairing food and beer, the first thing you want to think about is what types of beer you like and what kinds of foods would taste good with them," says Mr. Miller. "There are some basic rules that apply when it comes to pairings; one is you don't want the beer to outshine the food or the food to outshine the beer. Ideally both should harmoniously elevate each other."
Ales and lagers are the two primary beer types and each comprises many different styles of beers. Beers that are crisp and refreshing, such as pilsners, light ales, and wheat beers, pair well with pizza, pasta, grilled chicken, and grilled fish. A hoppier beer such as an Indian Pale Ale is delicious with spicy cuisines such as Cajun, Mexican, and Thai food.
Belgium farmhouse-style ales that are slightly fruity and light have become popular in the U.S. Whether produced here or imported, they complement duck, pork chops, roasted chicken, turkey, and sausage.
Serve full-bodied stouts that have burnt malt flavors at clambakes, with oysters, shell fish, and crab boil. Stouts can also be a great beverage for desserts. An oatmeal or chocolate stout can be very tasty with oatmeal cookies or chocolate ice cream.
Pair heavier dishes like BBQ or smoked meats with dark brown Porter's smoky roasted flavor. You can even add some to your favorite barbeque sauce.
Mr. Miller reminds us that these are only some suggestions and encourages you to experiment with your own pairings, as long as you responsibly enjoy what you drink.
The following recipes are explained and illustrated in The Culinary Institute of America's One Dish Meals (Lebhar-Friedman 2006), Gourmet Meals in Minutes (Lebhar-Friedman, 2004), and Baking at Home with The Culinary Institute of America (John Wiley & Sons, 2004), which are available for purchase at bookstores nationwide or at www.ciaprochef.com/fbi.
Duck, Shrimp and Andouille Gumbo This dish pairs well with an Indian Pale Ale.
Makes 8 servings
* 2 tablespoons butter * 1/2 cup all-purpose flour * 2 tablespoons vegetable oil * 1 1/2 onions, diced * 3 celery stalks, diced * 1 green bell pepper, diced * 4 garlic cloves, minced * 2 tablespoons tomato paste * 1/4 cup white wine * 1 quart chicken broth * 1 cup tomato puree * 1 ham hock * 3/4 cup okra, trimmed, cut into 1/4-inch slices * 1/2 pound andouille sausage, sliced into 1/4-inch pieces * 2 duck breasts (preferably smoked), skinless * 2 teaspoons salt, or to taste * 1 teaspoon freshly ground black pepper, or to taste * 1/2 pound shrimp, peeled and deveined * 3 plum tomatoes, seeded and diced * 1/2 teaspoon hot sauce
1. In a small saucepan, combine the butter and flour to form a roux, and cook over medium heat until dark brown, stirring frequently, about 8-10 minutes.
2. While the roux is cooking, sauté the onions, celery, and bell pepper in the vegetable oil over medium to medium-high heat until golden brown, about 12-15 minutes.
3. Add the garlic and cook for 2 more minutes, or until the aroma of the garlic is noticeable. Add the tomato paste and cook to a rich red-brown color, stirring constantly, about 3-4 minutes. Deglaze the pan with the white wine and allow the wine to reduce by half.
4. Bring the chicken broth to a simmer. Whisk the roux into the hot broth, making sure there are no lumps. Add the vegetable mixture and stir well. Add the tomato puree, ham hock, and okra and simmer for 15-20 minutes.
5. While the gumbo is simmering, cook the andouille in a sauté pan over medium-high heat until browned and cooked through, about 4-5 minutes. Remove the andouille from the pan and reserve the fat. Season the duck breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper, and sauté in the andouille fat over medium-high heat until cooked thoroughly. Once cool enough to handle, cut into medium dice.
6. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dry-sear the shrimp in a separate pan over high heat until cooked through, about 2-3 minutes. Add the shrimp, andouille, and duck to the gumbo along with the tomatoes. Continue to simmer until all the ingredients are heated through. Season with the remaining salt and pepper, and add hot sauce to taste.
Barbecued Chicken Pizza with Tomato Salsa This dish pairs well with a lager or toasted lager.
Makes 4 servings
We've given the instructions to make the barbecued pizza here, but if you have grilled or barbecued chicken, turkey, or other meats, use them instead. This is a perfect way to use up the last bit of a Sunday afternoon cookout.
Barbecue Sauce
* 2 tsp butter * 3/4 cup chopped onion * 2 tsp minced garlic * 1/2 cup tomato paste * 1/4 cup brewed coffee * 1 canned chipotle pepper, packed in adobo * 3 tbsp apple cider vinegar * 3 tbsp apple cider * 3 tbsp brown sugar * 1 1/2 tbsp Worcestershire sauce
* 14 oz chicken breasts, boneless, trimmed * One 16-inch pizza crust (recipe follows) * 1 cup thinly sliced Monterey Jack cheese * 1 cup tomato salsa
1. Preheat a gas grill to medium-high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
2. To prepare the barbecue sauce: Heat the butter in a saucepan over low heat. Add the onion and garlic and sauté, stirring frequently, until they are translucent, about 5 minutes. Add the tomato paste, coffee, chipotle, apple cider vinegar, apple cider, sugar, and Worcestershire sauce. Simmer the sauce over low heat until it has thickened slightly, about 15 minutes.
3. Grill the chicken over direct heat until marked on all sides, about 1 minute per side. Finish cooking the chicken over indirect heat, covered, turning as necessary and brushing with the barbecue sauce, until cooked through and the juices run clear, 10-12 minutes. When the chicken is cool enough to handle, slice it thinly. (You also may barbecue the chicken up to 2 days in advance. Keep it wrapped and refrigerated until you are ready to make the pizzas.)
4. Preheat the oven to 450°F. Prepare a baking sheet by scattering it with cornmeal. Shape the pizza dough into a 16-inch round. Transfer the dough round to the cornmeal-scattered baking sheet. Arrange the cheese around the outer edge of the disk. Arrange the sliced chicken on top of the cheese. Place salsa in the middle of the pizza.
5. Bake the pizza in the oven until the crust is golden brown and crisp, 12-14 minutes. Let the pizza rest for 5 minutes before cutting and serving.
Pizza Crust Makes one 16-inch or two 12-inch crusts
* 3 1/2 cups bread flour, plus as needed * 1/2 cup semolina or durum flour * 1 1/2 teaspoon active dry yeast * 1 1/2 cups room-temperature water (68-76°F) * 3 tablespoons olive oil, plus as needed * 2 teaspoons salt * Cornmeal for dusting
1. To prepare the dough, combine the flours and yeast in the bowl of a stand mixer fitted with the dough hook. Add the water, olive oil, and salt and mix on low speed for 2 minutes.
2. Increase the speed to medium and knead until the dough is quite elastic but still a little sticky, 4 minutes.
3. Transfer the dough to a lightly oiled bowl, turn the dough to coat it with the oil, cover with plastic wrap or a damp towel, and allow to rise in a warm place until nearly doubled in size, about 30 minutes.
4. Fold the dough gently, cover, and let rest until relaxed, 15-20 minutes, before cutting into 2 equal pieces, if necessary, and rounding the dough into a smooth ball(s).
5. Cover the dough and let rest another 15-20 minutes before shaping into a pizza crust.
Oatmeal Raisin Cookies Pair these cookies with Oatmeal Stout.
Makes 48 cookies
* Flourless cooking spray for greasing * 2 3/4 cups all-purpose flour * 1 1/2 tsp baking soda * 1 tsp ground cinnamon * 1 tsp salt * 2 cups (4 sticks) unsalted butter, at room temperature * 2 cups tightly packed light brown sugar * 1 cup granulated sugar * 2 tsp vanilla extract * 3 large eggs * 5 cups rolled oats * 1 1/4 cups dark raisins
1. Preheat the oven to 375°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper. Sift the flour, baking soda, cinnamon, and salt into a bowl and set aside.
2. In a stand mixer fitted with the paddle attachment, cream together the butter, sugars, and vanilla extract on medium speed until smooth and light in texture, 2 minutes. Add the eggs one at a time, beating well after each addition. On low speed, mix in the dry ingredients, oats, and raisins until just combined. Scrape down the bowl as needed to blend evenly. Chill the dough for 10 minutes.
3. Divide the dough into 4 equal pieces and roll each piece in waxed or parchment paper to make a 12-inch-long log about 2 inches in diameter. Refrigerate until firm enough to cut, about 30 minutes.
4. Slice each log into 12 pieces and place the slices on cookie sheets in even rows, spacing the cookies about 2 inches apart. In batches, bake until the cookies are cracked on top but still slightly moist, rotating the pans as necessary to bake evenly, 14-15 minutes. Transfer to wire racks and let cool completely.
Mom will feel very special when you serve the quintessential brunch dish—Eggs Benedict—to her on Mother's Day. Folklore tells us that Mrs. Le Grand Benedict, a regular patron of New York City's renowned Delmonico's restaurant, grew weary of the restaurant's breakfast menu and asked for new items. The result of her request was a richly layered concoction of creamy Hollandaise sauce, savory Canadian bacon, tender poached eggs, and toasted English muffins.
While making Eggs Benedict can be time-consuming, using freshly baked English Muffins will make a wonderful difference. If you prepare them, the poached eggs, and Hollandaise sauce in advance, the process becomes far less daunting. When poaching eggs, the chefs at The Culinary Institute of America (CIA) recommend you use the freshest eggs possible. Fresh eggs produce a centered yolk, compact whites, and a clean edge when cooked. The poaching liquid should be about three inches deep, at a gentle simmer, and it should contain a small amount of salt and vinegar to firm the egg proteins and to prevent the whites from separating. Work in small batches when poaching. Too many eggs will cause the temperature of the water to drop.
The key to making Hollandaise sauce is controlled heat. By using a double boiler with water that maintains a slow, even simmer throughout the cooking process, you can avoid making scrambled eggs. Nevertheless, if the egg yolks start to coagulate around the sides and bottom of the bowl while cooking, remove the bowl from the heat. Place the bowl on a cool surface and whisk until the mixture has cooled slightly, then continue cooking over the simmering water until the yolks are at the proper viscosity.
When adding melted butter, do it gradually to keep the sauce from separating. If the sauce should separate, add a small amount of cool water and whisk until smooth. "When making the sauce, I like to use melted whole butter because it adds more flavor," says CIA Chef Scott Swartz.
These recipes, along with more than 175 others, are explained and illustrated in The Culinary Institute of America's Breakfasts and Brunches cookbook (Lebhar-Freidman 2005, $35), which is available for purchase at bookstores nationwide or at www.ciaprochef.com/fbi/books/Breakfasts&Brunches.html.
8 English muffins (recipe follows), split, toasted, and buttered
2 cups Hollandaise sauce (recipe follows)
Heat a sauté pan over medium-low heat. Add the Canadian bacon and sauté on both sides until heated through, about 1–2 minutes on each side.
If eggs have been poached in advance, reheat them in simmering water until warmed through and blot on toweling. Top each English muffin half with a slice of Canadian bacon and a poached egg. Spoon warm Hollandaise over each egg and serve.
English Muffins
Makes 12 servings
1 1/2 teaspoons active dry yeast
1 cup water, warmed to 110°F
2 cups all-purpose flour
1 tablespoon unsalted butter, softened
1 teaspoon sugar
1 teaspoon salt
1/4 cup cornmeal, or as needed
Oil or solid vegetable shortening, as needed
Place the yeast and warm water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes. Add the flour, butter, sugar, and salt to the yeast mixture. Mix ingredients together on low speed using the dough hook until all ingredients are blended, about 2 minutes.
Increase the speed to medium-high and mix until the dough is smooth, another 5 minutes.
Shape the dough into a ball and place it into a lightly greased bowl. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about 2 hours. Fold the dough gently over on itself in three or four places and turn the dough out onto a lightly floured work surface.
Divide dough into 12 equal pieces. Shape into rounds and place on sheet pans that have been heavily dusted with cornmeal. Turn each muffin over to coat both sides with cornmeal. Cover and let rise until slightly risen, about 30 minutes.
Preheat a griddle over medium heat and brush lightly with oil or shortening. Cook the English muffins until lightly brown on the bottom, about 5 minutes. Turn the muffins over and cook until golden brown, another 5 minutes.
Split the English muffins by pulling them apart with a table fork. Toast them just before serving. Serve very hot.
Nutrition analysis per one-ounce serving: 120 calories, 3g protein, 18g carbohydrate, 3.5g fat, 200mg sodium, 5mg cholesterol, less than 1g fiber.
Poached Eggs
Makes 8 servings
3 quarts water, or as needed
2 teaspoons salt
6 tablespoons distilled white vinegar
16 large eggs
Combine the water, salt, and vinegar in a deep pan and bring to a gentle simmer.
Break each egg into a clean cup, and carefully slide each egg into the poaching water. Cook until the whites are set and opaque, about 3 minutes.
Remove the eggs from the water with a slotted spoon and blot them on absorbent toweling. Serve immediately or store chilled eggs in the refrigerator until needed.
Combine the peppercorns and vinegar in a small pan and reduce over medium heat until nearly dry, about 5 minutes. Add the water to the vinegar reduction. Strain this liquid into a stainless steel bowl.
Add the egg yolks to the vinegar reduction and set the bowl over a pot of simmering water. Whisking constantly, cook the egg yolk/vinegar mixture until the yolks triple in volume and fall in ribbons from the whisk. Remove the bowl from the simmering water and place it on a clean kitchen towel to keep the bowl from slipping.
Gradually ladle the warm butter into the egg mixture, whisking constantly. If the sauce becomes too thick and the butter is not blending in easily, add a little water to thin the egg mixture enough to whisk in the remaining butter. Season the Hollandaise with lemon juice, salt, pepper, and cayenne if desired. Serve immediately or keep the sauce warm in a bowl over simmering water.
Nutrition analysis per 9.5-ounce serving: 730 calories, 29g protein, 36g carbohydrate, 52g fat, 1420mg sodium, 645mg cholesterol, 2 g fiber.
Cupcakes are the perfect treats to please every sweet tooth. Chef Stéphane Weber of The Culinary Institute of America has some great suggestions on how you and your family can create beautifully decorated cupcakes easily using a pastry bag and various piping tips that you can find at most kitchen and craft stores. For a fun and creative family project, ask your kids to help decorate the iced cupcake tops using the abundance of pastel colored candies available during the Spring season.
According to Wedding Cakes and Cultural History by Simon R. Charsley, piping icing onto cake is said to have been invented in M. Lorsa's confectioner shop in Bordeaux. An unnamed apprentice cut off the point of a paper poke that was used to sell sweets, filled it with a left-over meringue mixture, and used it to write his name onto a work bench. The owner quickly realized the possibilities and began to experiment using different icings and perfecting techniques to produce elaborately designed cakes. Soon after, small metal funnels of various sizes to extrude different shapes were developed to fit into the bottom of a piping bag.
Chef Weber used the following recipes from The Culinary Institute of America Cake Art cookbook for both the cupcakes and the Italian Buttercream frosting. However, if you are pressed for time, the chef suggests using a box cake mix to prepare your cupcakes, and make frosting using the simple recipe on the back of the box of confectioner's sugar.
Lemon Chiffon Cupcakes with piped Italian
Buttercream icing.
Photo Credit: CIA/Keith Ferris
Lemon Chiffon Cupcakes
Makes 24 cupcakes
* 3 cups cake flour * 2 tsp baking powder * 1 cup sugar, divided * 4 large egg yolks * 1 cup vegetable oil * 1 cup water * 1/2 tsp vanilla extract * Zest of 1 lemon * 4 large egg whites
1. Preheat the oven to 375°F. Place paper cupcake inserts inside cupcake pan.
2. Sift the flour, baking powder, and half the sugar together into a large mixing bowl or stand mixer bowl and reserve.
3. In another large mixing bowl or stand mixer bowl, combine the egg yolks, oil, water, vanilla, and zest. Mix with a handheld mixer or whip attachment until thoroughly combined, about 1 minute.
4. Add the egg yolk mixture gradually to the dry ingredients, mixing with a handheld mixer or whip attachment on medium speed until a paste forms. When a paste has formed, scrape down the sides of the bowl, and continue adding the remainder of the yolk mixture until it is all incorporated. Beat for an additional 2 minutes on medium speed.
5. In a separate mixing bowl or stand mixer bowl, whip the egg whites with a clean whip attachment on medium speed until soft peaks form. Gradually add the remaining sugar while beating the egg whites and continue to beat until medium peaks form.
6. Gently blend 1/3 of the beaten egg whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites.
7. Divide the batter evenly among the prepared cups.
8. Bake at 375°F until the top of a cake springs back to the touch, about 20 minutes.
9. Let the cakes cool in the pans for a few minutes before removing them to a wire rack to finish cooling. The cakes are ready to frost now, or they can be wrapped and stored at room temperature for 2 days, or frozen for up to 3 weeks.
* 2 cups sugar * 1/2 cup water * 8 large egg whites * 4 cups unsalted butter, cubed, room temperature * 1 tbsp vanilla extract
1. Combine 1 1/2 cups of the sugar with the water in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Continue cooking without stirring to the soft ball stage (240°F).
2. Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the wire whip attachment.
3. When the sugar syrup has reached approximately 230°F, whip the egg whites on medium speed to soft peak consistency. Gradually add the remaining 1/2 cup of sugar and beat until the egg whites hold to medium peaks.
4. When the sugar syrup reaches 240°F, immediately pour it into a heatproof glass measuring cup with a pouring spout. This will allow better control of the flow of the hot syrup into the egg whites. You can also stream the hot syrup into the egg whites directly from the pot, if desired. Pour the sugar syrup into the egg whites with the mixer running on medium speed. As soon as all of the syrup has been added, increase the speed to high and continue to whip until the meringue has cooled to room temperature.
5. Add the cubed butter gradually, mixing after each addition until fully incorporated and scraping down the sides of the bowl as necessary. Blend in the vanilla. The buttercream is ready for use or may be tightly covered and stored in the refrigerator for up to 1 week.
If you're like countless others who anxiously await St. Patrick's Day, you have already begun to plan your celebration. You've rummaged the closet in search of green clothing, decorated your home with shamrocks and leprechauns, and searched countless cookbooks for Irish specialties. Before you finalize your menu, be sure to include soda bread. You'll get some great tips on how to make it by watching CIA Chef Eric Kastel and Epicurious.com Editor-in-Chief Tayna Steel in the video below. Sliced thick, slathered with butter, and served alongside corned beef and cabbage, soda bread adds a festive flair to every St. Patrick's Day meal.
With a history spanning more than two centuries, soda bread is a traditional Irish specialty. The first loaf, consisting of little more than flour, baking soda, salt, and sour milk, made its debut in the mid-1800s when baking soda found its way into Irish kitchens. At the time, bread-making in rural Ireland was performed domestically using minimal ingredients, equipment, and experience. Baking soda offered home cooks the opportunity to broaden their repertoire of recipes. Providing a quick, convenient, and reliable leavener, baking soda was simple to work with and easy to store. It also produced a better-tasting bread than what was originally available in the 19th century, making soda bread a staple of the Irish diet.
Today, soda bread is enjoyed throughout the world. Many take pleasure in its tangy flavor, dressing it with butter and preserves for breakfast, eating it with cheese for a light snack, or serving it as an accompaniment to a celebratory feast. As a quick bread, it is simple to prepare. The ingredients come together in a matter of minutes and the loaf is ready to eat in under half an hour. Soda bread can be made with a variety of flours and include a number of added flavors and textures from dried fruits, herbs, and seeds. The Culinary Institute of America's version, prepared with the addition of sugar, raisins, and caraway seeds, uses white cake flour for a light, tender crumb.
"Like most baked goods, soda bread doesn't keep for long," says Chef Kastel. "If properly cooled, wrapped well in plastic, and stored at room temperature, it will maintain its quality for about two days."
To keep the bread moist and preserve its unique texture, some traditional recipes recommend wrapping freshly baked loaves in a clean tea towel while they cool. When serving, divide the bread into quarters using the cross on top of the loaf as a guide. The characteristic marking, cut into the dough before baking, allows ample room for the loaf to expand in the oven and provides four pre-portioned sections, also known as "farls." Legend suggests that the cross is sliced into the bread to scare away evil spirits. Truth or folly, soda bread wouldn't be soda bread without it.
This recipe, along with more than 175 others, is explained and illustrated in The Culinary Institute of America's Breakfasts and Brunches cookbook (Lebhar-Friedman 2005), which is available for purchase at bookstores nationwide or online at www.ciachef.edu/enthusiasts/cookbooks_dvds.
Irish Soda Bread
Photo Credit: CIA/Ben Fink
Soda Bread
Makes two loaves or sixteen rolls
4 cups cake flour
1 tablespoon baking soda
1/2 cup sugar
1/4 teaspoon salt
1/4 cup vegetable shortening
1 cup dark raisins
1 tablespoon caraway seeds
1 cup cold milk
Preheat the oven to 400°F. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.
Sift the flour, baking soda, sugar, and salt together into a large bowl. Using a pastry cutter or two knives, cut the shortening into the dry ingredients until it resembles coarse meal.
Add the raisins, caraway seeds, and milk. Mix the dough until just combined; avoid over-mixing as this will cause the dough to toughen.
Turn the dough into a lightly floured surface. Press the dough into a ball. Form the dough into two equal loaves, or cut into sixteen equal pieces to make rolls. Dust with flour and lightly score an "X" across the top of each roll or loaf with a sharp knife.
Bake the soda bread until it is lightly browned and sounds hollow when tapped on the bottom, about eight to ten minutes for rolls and twenty-five minutes for loaves. Wrap the bread in a tea towel directly out of the oven.
Cool the soda bread in the tea towel on a wire rack before serving. It can be held at room temperature for up to two days or frozen for up to four weeks.
Chefs at The Culinary Institute of America suggest you celebrate Mardi Gras Day Cajun-style by serving Crawfish Étouffée. According to the Oxford Encyclopedia of Food and Drink in America, the humble crawfish (known more widely as crayfish) owes its stardom to the Cajuns and is plentiful in the freshwaters of Louisiana's bayous and lakes. Crawfish finds its way into many dishes, but the little crustacean is mostly identified with étouffée, a Cajun translation of "smothered," derived from the French étouffer.
"Étouffée is the name given to dishes like this one that are gently cooked in a covered pot," explains CIA Chef Kathy Polenz. "Crawfish, or crayfish, are sold live or as cooked meat. If you buy crawfish meat, look for the words fat-on. Crawfish fat is an integral part of a good étouffée."
So, let the chefs of the CIA show you how to "laissez les bon temps rouler!" ("let the good times roll!"), by cooking up a pot of Crawfish Étouffée for Mardi Gras this year.
The following recipe can be found in The Culinary Institute of America's One Dish Meals (2006, Lebhar-Friedman) cookbook.
Celebrate Mardi Gras Cajun-Style with Crawfish Étouffée.
Photo Credit: CIA/Ben Fink
Crawfish Étouffée
Makes 5 servings
3 tablespoons bacon fat or canola oil
1 1/2 cups minced onions
1 cup minced celery
3/4 cup minced green bell pepper
2 teaspoons minced garlic
1 tablespoon mild paprika
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground black pepper, or as needed
1/8 teaspoon ground cayenne
Salt as needed
1/4 cup all-purpose flour
2 cups fish or chicken broth or as needed
1 1/4 pound crawfish tail meat with fat
3 tablespoons butter
1 cup thinly sliced scallions, white and green portions
1/4 cup basil chiffonade (cut into fine threads)
2 tablespoons chopped flat-leaf parsley
Heat the bacon fat or oil in a casserole or Dutch oven over medium heat until it shimmers.
Add the onion and sauté over medium heat, stirring frequently, until the onion is translucent, about 6 minutes. Add the celery, bell pepper, and garlic; cover the pan and cook over low heat, stirring occasionally, until the vegetables are tender and translucent, about 10 minutes. Add the paprika, white and black pepper, cayenne, and 1/2 teaspoon salt; sauté, stirring constantly, until aromatic, about 1 minute.
Sprinkle the flour over the vegetables and continue to cook, stirring constantly, until the mixture is thick and pasty, about 3 minutes. Add the broth and stir well to work out any lumps. Bring to a simmer over medium heat. Add the crawfish tails and their fat. Cover the pot and cook over very low heat, stirring frequently, until the crawfish is cooked through and very hot, 8 to 10 minutes. Add a little more broth as needed throughout the cooking time if the étouffée is getting too thick. Season to taste with additional salt and pepper.
Add the butter, scallions, basil, and parsley and stir to combine. Serve the étouffée in heated bowls.
Nutrition analysis, étouffée without rice per an 11-ounce serving: 340 calories, 27g protein, 16g carbohydrate, 18g fat, 370mg sodium, 95mg cholesterol, 2g fiber.
Americans young and old love to share drinks with family and friends as
they gather together for holiday and New Year's Eve parties. The chefs
at The Culinary Institute of America suggest you consider expanding
your library of beverage offerings beyond your favorite alcoholic
cocktails to include non-alcoholic "mocktails" that can be served to
those not yet of drinking age as well as others who prefer to abstain
from alcohol on any particular occasion.
"Some very traditional alcoholic cocktails can be modified to make them
'virgin' with a little imagination and by using similar flavor
substitutes," explains CIA Lecturing Instructor Doug Miller. "For
instance, you can substitute ginger ale or sparkling cider for the
champagne in my Crimson Bubbles recipe below."
Keep beverage recipes refreshing and light by using the freshest
ingredients. Make sure to put aside some time before the party starts
to prepare drink garnishes such as thin slices of fruit or curls of
citrus peel. Delight your guests by dressing up holiday beverages when
you float the garnishes on top or hang them off the side of the glass.
Whichever beverages you choose to serve this holiday season, please be sure to remind everyone to drink responsibly.
Prepare vanilla sugar to rim
the glass the day before: Cut the vanilla bean lengthwise in half and
scrape out the seed. Add the seed to the sugar and make sure the seeds
are well-mixed with the sugar. Place the mixture in an airtight
container and let rest overnight.
Coat the glass rim with sugar: Place vanilla sugar in a shallow
bowl or on a plate. Moisten the edge of a martini glass by rubbing a
wedge of the blood orange around the rim. Hold the glass upside down
above the sugar and spoon vanilla sugar over the outer rim of the glass.
Add Calvados, Grand Marnier, lemon juice, blood orange juice, and
ice into a cocktail shaker. Shake for approximately 10 seconds and
strain into prepared glass.
Chef's tip: If
you want to make a batch of drinks ahead of time for a party, you can
combine all of the ingredients without ice and keep it refrigerated in
a pitcher. Then when one of your guests wants a drink, simply add ice
to a cocktail shaker, pour in the sidecar mixture, shake, strain, and
serve.
Cranberry Smash.
Photo Credit: CIA/Keith Ferris
Cranberry Smash
Makes one drink
1/4 cup fresh cranberries (approximately 8)
5 fresh mint leaves
1 lime wedge (lime cut into 6 pieces)
1 teaspoon brown sugar
5 ounces ginger ale
Place cranberries, mint, lime,
and sugar in a cocktail shaker. Using a muddling stick (or the back of
a tablespoon), muddle the mixture until the cranberries are slightly
crushed and the mint is bruised. Add ice and shake for approximately 10
seconds.
Place the mixture into a rocks glass with ice and add ginger ale. You can add fresh mint leaves as a garnish.
Chef's Tip:
Get you children involved by asking them to muddle for you. If you
want, you can add 1 1/2 ounces of your favorite vodka or bourbon to
this drink.
Crimson Bubbles.
Photo Credit: CIA/Keith Ferris
Crimson Bubbles
Makes one drink
1 sugar cube
1 1/2 ounces pomegranate juice
1 ounce currant juice
8 pomegranate seeds
6 ounces champagne
Place one sugar cube in the
bottom of a champagne glass. Pour in pomegranate and currant juice, add
pomegranate seeds, and top with champagne.
Chef's Tip: You can substitute champagne with sparkling wine, or for a "mocktail" use sparkling cider.
Maple Eggnog.
Photo Credit: CIA/Keith Ferris
Maple Eggnog
Makes one drink
3 tablespoons pasteurized egg yolk
4 ounces milk
2 ounces cream
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons pasteurized egg whites, whipped
Place
egg yolks, milk, cream, maple syrup, spices, and egg whites into a
cocktail shaker. Add ice and shake for approximately 10 seconds. Strain
into a glass. Garnish with ground nutmeg on top.
Chef's tip:
You may add a variety of liquors to this recipe such as rum or bourbon.
To save time, the eggnog can be made the day before. You can also
increase the recipe and serve it in a punch bowl.
Children are always excited about the holiday season. This year, put
some of that positive energy to work by getting them together to make
gingerbread houses.
The word "gingerbread," according to the Encyclopedia of Food and Culture,
has evolved in English over the past 500 years to include a diversified
range of ginger-flavored foods. The earliest references were found in
medieval English cookbooks and, by the 1500s, English gingerbreads had
evolved into highly spiced crisp cookies. Many attribute the
inspiration of the classic Brothers Grimm fairy tale Hansel & Gretel for the rise in popularity of gingerbread houses.
Chef Todd Knaster of The Culinary Institute of America recommends
careful planning before embarking on this architectural endeavor; "It
is best to plan ahead as to what style house you want to make,"
explains Chef Knaster. "I sit down with my kids and we draw the shape
of the roof, sides, front, back, and chimney. Then we transfer the
design onto cardboard."
"There are also plenty of stencils that you can download from Web sites
if you don't have the time to make your own," explains Chef Knaster.
The dough can be cut to fit the stencils either before or after the
cookie dough is baked. Below are recipes for Gingerbread Cookies and
Royal Icing, as well as some decorating tips that can be used on any
gingerbread house, provided by the pastry chefs at The Culinary
Institute of America.
Chef's note: If you are making a house approximately
the same size as the one in the video, you will need to make up to four
times the recipes below.
3 3/4 cups all-purpose flour plus extra for dusting
2 tsp baking soda
1 1/2 tsp ground ginger
1 1/2 tsp ground allspice
1 tsp salt
8 Tbsp (1 stick) unsalted butter, at room temperature
3/4 cup tightly packed dark brown sugar
1/2 cup honey
2 large eggs
Royal Icing as needed
Preheat the oven to 375°F.
Lightly spray cookie sheets with cooking spray or line them with
parchment paper. Sift together the flour, baking soda, ginger,
allspice, and salt and set aside.
In a stand mixer fitted with the paddle attachment, cream together
the butter, brown sugar, and honey on medium speed until smooth, about
2 minutes. Add the eggs and mix until smooth and light, another 2–3
minutes. Add the sifted dry ingredients and mix on low speed just until
the dough is evenly mixed.
Turn the dough out onto a lightly floured work surface, pat into an
even disk, and chill for 10 minutes. Roll out the dough to 1/4-inch
thickness. Use 5 1/2-inch cookie cutters to cut out cookies. Transfer
to the prepared cookie sheets, spacing them about 1 inch apart.
Bake the cookies until they are firm, 12–14 minutes. Transfer to
wire racks and let cool completely before decorating, if desired. Bake
the remaining dough in batches as directed.
Royal Icing
Makes about 1 cup
2 large egg whites
1/8 tsp cream of tartar
2 1/2 cups confectioners' sugar, sifted
Liquid or paste food coloring(s) 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 whites become frothy, 2 minutes. Add the
confectioners' 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 a looser
consistency for flooding, or filling in, an outline. If desired, divide
the icing among smaller bowls and add 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.
Some notes about making the house:
Working quickly is very important as Royal Icing dries very fast once it has been piped.
Royal Icing dries very quickly. In order to keep it from hardening
while you are working with it, store the icing in a sealed container
with a damp paper towel directly on its surface.
If you don't have a pastry bag available, simply use a heavy duty
resealable plastic bag with one small corner cut off for the piping
tip, to decorate your house.
Be sure to let your assembled gingerbread house dry for at least
one hour before adding the candy decorations. This way, you can ensure
that the weight of the candies will not collapse your structure before
the Royal Icing has set.
If the Royal Icing seems too thick, it can be thinned with a tablespoon of water.
It is best not to rush this process and to allow plenty of time between assembly steps so that the Royal Icing can properly dry.
For ease of piping, designs such as latticework can be piped on the
pieces before gluing them together, but no candy should be placed until
the house is assembled. The weight from the candy could make the house
more likely to fall down while the icing dries.
Looking for healthier options when it comes to gingerbread house
decorations? Try nuts, raisins, pretzels, dried fruit, or any other
snacks that are readily available in the bulk foods section of most
supermarkets.
Once you have completed decorating the gingerbread house, spread any leftover icing onto the base to look like snow.
Any leftover Royal Icing should be thrown out once the house is
decorated, as it contains raw egg white, and should not be saved for
later use.
For a finishing touch, sift a little bit of powdered sugar over the house for a "freshly fallen snow" look.
For simple but sparkling holiday entertaining, nothing shines quite
like champagne and seafood appetizers. The pairing of salty, savory
appetizers with champagne makes for an easy yet elegant party menu.
The Culinary Institute of America's fresh-fried calamari is a classic
quick-cook starter that goes perfectly with a glass of bubbly.
Epicurean entertaining from New York to Hong Kong to the sunny coast of
the Mediterranean features seafood and sparkling wine on the menu –
it's a pairing meant for parties.
"Sparkling wine is not only great for celebrations," explains John
Fischer, Associate Professor in Table Service at The Culinary Institute
of America. "It also happens to be great with food. With its bubbles
and good acidity, it goes particularly well with salty and rich foods,
like the CIA's pan-fried calamari."
While calamari is an American bistro staple, it can be found in
restaurants and family kitchens all over the Mediterranean. Sometimes
served with aioli, sometimes topped with parmesan cheese, always
blessed with a spritz of lemon, calamari is a simple, yet delectable
gift from the sea.
In America, fried calamari is most often accompanied by a marinara
sauce or a spicy tomato "Fra Diavolo." Tartar sauce or
pepperoncini-flavored aioli can be served as well, but fresh-fried
calamari is a confident solo performer.
The difference between perfect tender-crisp calamari and breaded rubber
rings is only a matter of minutes. Over-frying it to gain a dark brown
coating will yield an inedible mass of chewiness. Calamari needs only a
few minutes in hot oil to reach a golden perfection as light as the
sparkling Mediterranean. The time in the fryer should resemble a quick
dip in the ocean, not a long soak in a hot tub.
Cleaned, ready-to-cook calamari is widely available from fishmongers.
Frozen calamari can also be used after defrosting. This calamari recipe
uses a simple breading process of first dipping the squid in milk and
then lightly seasoned flour. The result is a crispy coating that won't
fall off during frying.
Deep-frying in batches without over-crowding will help maintain oil
temperature. It's a great choice for intimate gatherings where your
guests can join you in the kitchen.
Champagne and calamari – they'll be the most talked about couple at your next holiday gathering!
This recipe has been adapted from The Culinary Institute of America Vegetables cookbook (2007 Lebhar-Friedman), which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.
Crisp and salty snacks, like the CIA's Calamari, make a perfect accompaniment for Champagne this holiday season.
Photo Credit: CIA/Keith Ferris
Pan-fried Calamari
Makes 4-6 appetizer servings
3/4 pound fresh calamari, cleaned and rinsed
1/2 cup all-purpose flour, or as needed for dredging
2 teaspoons Old Bay seasoning mix
Salt and pepper as needed
1/2 cup milk
1 cup olive or canola oil, or as needed for pan frying
2 cups tomato sauce (recipe below) warmed
Cut the
squid's body into thin rings approximately 1/8-inch thick. Rinse the
rings and tentacles thoroughly in cold water, then blot dry on
absorbent toweling.
Combine the flour, Old Bay seasoning, salt, and pepper in a large plate or pan. Pour milk into a shallow bowl.
Add the oil to a skillet (there should be about 1/4-inch covering the bottom and preheat the oil over medium-high heat.
Dip the squid rings and tentacles into the milk first and then in
the seasoned flour, turning to coat evenly. Immediately lower the
coated calamari into the hot oil. Cook, turning occasionally, until the
squid is golden brown on all sides, about 6 to 8 minutes. Remove the
calamari from the oil and drain briefly on absorbent toweling.
Serve the squid with the warm tomato sauce for dipping.
Nutrition analysis per 3.25-ounce serving using canola oil and without tomato sauce: 140 calories, 11g protein, 11g carbohydrate, 6g fat, 230mg sodium, 135mg cholesterol, 0g fiber.
Tomato Sauce
Makes 6 servings
2 Tablespoons olive oil
2 yellow onions, finely diced
8 cloves garlic, minced
2 1/2 pounds plum (Roma) tomatoes, peeled, seeded, and chopped
1 Tablespoon fresh basil
Salt and freshly ground pepper
Heat the olive oil in a large saucepan over medium-high heat.
Add the onions and sauté until translucent, about 6 minutes.
Add the garlic and sauté until fragrant, about 1 minute.
Add the tomatoes, bring the sauce to a boil, reduce the heat, and simmer for 20-25 minutes.
On November 27, while millions of succulent turkeys are roasting away
in ovens across America, equal numbers of home cooks will be nervously
thinking about how they will carve the traditional Thanksgiving turkey
in front of the watchful eyes of their families. Carving a turkey can
be simple, and there is no reason for it to induce a panic attack in
front of your assembled family. Chef Paul Sartory, a professor at The
Culinary Institute of America, has these simple suggestions for you to
ensure a perfectly carved turkey every time.
First, make sure your knife is very sharp. This makes carving the
turkey easier and safer. A sharp knife will glide through the meat, and
even cuts through joints with much less pressure than a dull one. If
necessary, take the knife to a butcher shop or knife sharpener prior to
the holiday so that they can put a good edge on the blade.
Once you remove it from the oven, allow your turkey to rest on the
cutting board for approximately 20 minutes prior to carving. This will
ensure that you do not lose the majority of the natural juices within
the bird that help keep your dinner moist and delicious. Then—after
allowing yourself ample elbow room—you are ready to carve your turkey.
Remove the drumstick and thigh in one piece, cutting between the breast and thigh all the way down to the hip joint.
Pull the whole leg/thigh section away. Grab it with your hand and
pull apart until it pops the hip joint out of the socket. You may also
have to slightly cut the meat surrounding the joint for easier removal
of the leg.
Separate the drumstick and the thigh where they meet.
Slice the meat off the drumstick and thigh.
Repeat steps 1–4 for the other drumstick-thigh section.
Leave wings on for stability in carving the white meat, to prevent the turkey from rocking back and forth.
Start carving down the center of the top of the breast by the keel
bone. Slice down on both sides of the bone and loosen the meat from the
ribs. Beginning at the top, slice perpendicular to the bird through to
the keel bone. Pull each slice up off the rib cage and arrange the
slices in a row. When you have finished one side, slide your knife
under the row of meat and transfer the row to a platter. Turn the
turkey and repeat with the second side.
After you remove the wings, your professionally carved bird is ready to be served.
The following recipe can be found in Cooking At Home with The Culinary Institute of America (2003, John Wiley & Sons, Inc), available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.
Photo Credit: CIA/Keith Ferris
Roast Turkey with Pan Gravy
Makes 10 Servings
1 turkey (about 15 lb)
1 apple, quartered
1 bay leaf
1 large sprig fresh thyme
1/2 bunch fresh flat-leaf parsley
1–2 Tbsp fresh lemon juice
Salt and freshly ground pepper
3/4 cup diced yellow onion
1/2 cup diced carrot
1/2 cup diced celery
5 cups chicken broth (divided use)
Cornstarch slurry
1/3 cup cornstarch blended with 1/3 cup cold water or chicken broth
Preheat the oven to 450°F. Set a roasting rack in a large flameproof roasting pan.
Stuff the turkey with the apple, bay leaf, thyme, and parsley. Rub
the lemon juice over the entire bird and season with salt and pepper.
Place the turkey breast side up on the rack in the roasting pan,
transfer to the oven, and immediately reduce the oven temperature to
350°F. Roast for 3 hours, basting occasionally with accumulated pan
drippings. Remove from the oven. Transfer the turkey, on its rack, to a
baking sheet. Degrease the pan drippings by skimming away any excess
fat from the surface. Return the turkey and any juices that have
accumulated on the sheet to the roasting pan and return to the oven.
Roast until an instant-read thermometer inserted in the thickest part
of the turkey's thigh registers 180°F, 30–60 minutes more. Remove the
turkey and the rack from the roasting pan, cover the bird, and let rest.
While the turkey is resting, combine the pan drippings, onion,
carrot, and celery in a saucepan. Add 1/2cup of the broth to the
roasting pan and stir to deglaze the pan, scraping up any browned bits
from the pan bottom. Add to the saucepan along with the remaining
broth. Simmer over medium heat until slightly reduced and flavorful,
skimming away any fat that rises to the surface, 20–25 minutes.
Gradually add the cornstarch slurry to the simmering broth,
whisking constantly, until the gravy has a good consistency. Simmer 2
minutes more, strain, taste, and season with salt and pepper.
Remove and discard the apple, bay leaf, thyme, and parsley. Carve the turkey and serve with the gravy.
Chef's note:
The rule of thumb for turkey roasting is to allow about 20 minutes per
pound; use this to calculate the approximate roasting time for birds
larger than the one called for in this recipe.
As any pot pie lover will tell you, it's a bittersweet moment when you
first plunge into that golden brown crust. Spoiling the golden
perfection of that top-crust seems almost selfish, but the rich payoff
just beneath the surface is worth it. That first burst of steam from
the flaky crust, a glimpse of bright orange carrots, tender morsels of
turkey buoyed in the creamiest sauce – it's warm and satisfying, and
you haven't even tasted it yet.
The enduring appeal of pot pies in American cuisine is not surprising.
Pot pies are quick and easy one-dish meals and, more importantly, they
utilize those ever-present leftovers in the refrigerator. What better
way to use leftover Thanksgiving turkey than in a perfectly seasoned,
hot-from-the-oven pot pie.
The Culinary Institute of America's pot pie recipe uses leftover
chicken or turkey and a variety of diced fresh vegetables cooked in a
simple flour-based sauce. It can be topped with puff pastry or prepared
pie crust, homemade or store-bought. Leftover mashed potatoes can also
make a perfect pot pie "crust" by being piped on top of the dish before
baking. The result is a rich, satisfying meal that can be prepared in
about an hour.
The sauce in this recipe is made from chicken stock thickened by a roux
- flour blended and cooked with melted butter. According to the CIA's
instructor Chef Lynne Gigliotti, "It's important to cook your sauce
over a low heat for at least 20 minutes, to remove the taste of the
flour."
American pot pies go back to the Colonial days when the pastry-topped
casseroles would be hung above open fires and left to slow-cook. A
cousin of the English savory tarts and pasties, the pot pie has a warm
place in the heart of American food culture. It's simple, hearty food
that is among our favorite comfort foods.
This and other easy comfort food recipes can be found in The Culinary Institute of America's cookbook, One Dish Meals (2006 Lebhar-Friedman), which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.
Turkey Pot Pie
Makes four to six servings
Start to finish time – 2 hours (includes 30-45 minutes of baking time)
three tablespoons butter or vegetable oil
one and one-half cups diced yellow onion
two teaspoons minced garlic
three tablespoons flour
three cups turkey or chicken broth
salt as needed
freshly ground black pepper as needed
one cup diced carrot
one cup diced celery
two cups diced red or Yukon Gold potato
four cups diced cooked turkey meat
one cup green peas (thawed if frozen)
two tablespoons chopped flat-leaf parsley
two nine-inch prepared pie crusts, frozen puff pastry sheets
(thawed), or other topping of choice such as leftover mashed potatoes
Heat
the butter or oil in a saucepan over medium-high heat until it
shimmers. Add the onion and sauté, stirring frequently, until tender,
about ten to twelve minutes. Add the garlic and sauté until aromatic,
about thirty seconds. Add the flour and cook, stirring constantly,
until pasty and thick, about two minutes. Add the broth, whisking well
to work out any lumps. Bring to a boil and then immediately reduce the
heat to medium-low and simmer, stirring frequently, until thickened,
about fifteen minutes. Season to taste with salt and pepper.
Preheat the oven to 350 degrees F.
Add the carrot, celery, and potato to the broth mixture, and simmer
until the vegetables are tender, about twenty to thirty minutes
(depending on the size of the cut). Add the turkey and peas and remove
from the heat. Season to taste with salt and pepper. Stir in the
chopped parsley.
Spoon the filling into individual crocks or a baking dish. Cut pie
crust or puff pastry dough to the appropriate size and shape and cover
the filling. Cuts vents in the crust and press the edges of the dough
onto the baking dish or crocks to seal.
Bake the pot pie until the pie crust or puff pastry is golden and
flaky, about forty-five minutes for a large pot pie and twenty-five
minutes for individual crocks. Serve immediately.
Need something for sustenance while watching this year's election
results? Try a piece of Election Day cake like early Americans ate on
their way to the polls. Due to sparsely located polling places in the
early days of the United States of America, colonists would need to
travel far and wide to cast ballots in local and national elections. To
keep up voters' strength, women of hosting towns would serve cakes
weighing up to 10 pounds to those going to the polls.
The Encyclopedia of American Food and Drink reports that Election Day Cake is a yeast-raised fruitcake of New England, first mentioned by Amelia Simmons in her American Cookery
book as early as 1796. Other records showed such cakes being baked to
celebrate Election Day as early as 1771 in Connecticut, and the
tradition spread throughout the Midwest and West in the nineteenth
century. Usually associated with Hartford, they are often called
"Hartford Election Cakes." The original version is something of a cross
between bread and a cake, more like a less dense English fruitcake or
plum cake.
Chef-Instructor Alison McLoughlin of The Culinary Institute of America
charged her students to create their own delicious version (below) of
this classic recipe just in time for the 2008 election. Featuring dried
blueberries, cranberries, and golden raisins, its patriotic colors are
sure to please—no matter which candidate you will be voting for this
November.
Election Day Cake from the CIA.
Photo Credit: CIA/Tea Mamut
Election Day Cake
Makes one 10-inch cake
1 1/2 cups granulated sugar
1/2 cup water
1 1/2 cups dried fruit, including cranberries, golden raisins, and blueberries
1/2 cup American whisky
1/2 cup warm water
1/2 cup milk
1 package (1/4 ounce) rapid-rise yeast
1 1/2 cups whole-wheat flour, sifted
2 cups all-purpose flour, sifted
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 pound (1 stick) soft unsalted butter, cut into cubes
3 eggs
1 cup confectioners' sugar
Combine 1/2 cup of the
granulated sugar with the water in a small saucepan. Simmer over
medium-high heat until sugar is completely dissolved. Remove from heat
and set aside.
Place the dried fruit in a large bowl. Add the sugar mixture and whisky; stir and set aside.
In a medium mixing bowl, combine warm water and milk.
Combine yeast with 1 cup of whole-wheat flour and combine it with
the milk mixture. Sprinkle the remaining whole-wheat flour on top. Set
aside to allow the yeast to ferment until the yeast breaks through the
surface of the flour, approximately 30 minutes.
Lightly spray and flour an 8-inch tube pan.
Sift together the remaining dry ingredients and set aside.
Drain the fruit mixture; reserve the syrup for later use as a glaze.
In a stand mixer fitted with the paddle attachment, beat together
the butter and the remaining 1 cup of granulated sugar until light in
texture. Add eggs one at a time, scraping down the sides of the bowl
with a rubber spatula after each addition.
Turn the mixer to low speed and add the sponge (flour and yeast
mixture); mix until fully combined. Add the remaining sifted dry
ingredients. The batter will be stiff. Stir in the drained fruit.
Place the batter in the pan, cover, and set in a warm area to allow the cake to rise, approximately 1 1/2 to 2 hours.
Meanwhile, prepare the glaze: In a medium-sized bowl, combine the 1
cup confectioners' sugar and 2 tablespoons of the syrup reserved from
the drained fruit. Stir until smooth and set aside.
Bake cake in a preheated 350º F oven for 45 to 60 minutes, until a toothpick inserted into the cake comes out clean.
Allow to cool in pan for 5 minutes and transfer cake to a wire rack
to cool. When cool, lightly brush with reserved syrup, and top with
glaze.
The arrival of the cool autumn weather brings truckloads of pumpkins
just waiting to be carved into Jack-O-Lanterns. The end result: a
gorgeous gourd to lure trick-or-treaters, as well as oodles of leftover
pumpkin seeds.
"Pumpkin seeds are a delicious and healthy snack, so be sure to save
them when you carve your Halloween pumpkins," explains Chef David
Kamen, professor at The Culinary Institute of America. "Roasting them
is easy; simply remove them from the pulp, rinse, season, and roast.
For a little extra kick I recommend adding a little cayenne pepper
before roasting."
According to the Encyclopedia of Food and Culture,
Halloween was brought to North America by Irish and British colonists.
The Irish celebrated a harvest festival by carving lanterns out of
large turnips. These were given faces and handles to be carried around
or set up on walls to create a spooky atmosphere. When the tradition
was brought to the new world, settlers found that hollow pumpkins were
much easier to carve than hard turnips. Irish folklore tells the tale
of "Jack of the Lantern," a wandering spirit of a man who was refused
entry into either heaven or hell in the afterlife and doomed to forever
roam the earth carrying a turnip lantern that held a piece of burning
coal. Today, Americans continue the tradition of carving
jack-o-lanterns to cast an eerie glow on Halloween night.
CIA Chef David Kamen suggests some advance planning before going out to
buy your pumpkins. "Select the designs you like first so you can choose
a pumpkin with the right size 'canvas' for your creation," he says.
"This way you can ensure a perfectly carved pumpkin each and every
time."
A pumpkin and pumpkin seeds for Halloween from the CIA.
Photo Credit: CIA/Keith Ferris
Roasted Pumpkin Seeds
1 1/2 cups pumpkin seeds
2 tablespoons olive oil or non-stick cooking spray
1 teaspoon salt
Remove the seeds from the pulp and strings. Place in a strainer and rinse under water. Pat dry with a paper towel.
Toss the dried seeds in olive oil or spray a baking sheet with
cooking spray. If seeds are coated in oil, place them on a
parchment-lined baking sheet. If you are using cooking spray, spray
directly onto the baking sheet. Spread the seeds out to form a single
layer and season with salt. Place in a 325º F oven, stirring often to
ensure even browning until a pleasant aroma is apparent, approximately
25 minutes.
Remove immediately and transfer to a fresh pan or plate to cool.
Roasted pumpkin seeds can stay in an air-tight container for a few days.
Nutrition analysis per 1-ounce serving: 180 calories, 6g protein, 3g carbohydrate, 16g fat, 240mg sodium, 0mg cholesterol, less than 1g fiber.
Pumpkin Carving Basics
Choose a pumpkin with a flat bottom if you want it to sit in
the window or on your front porch. You can cut out the bottom and place
the pumpkin over a candle to make it steady. Depending on the pattern
you wish to use you may opt for one that is round or oblong.
Make a design for carving, purchase the ones in the store, or download one from the Web.
Cut out the pumpkin top or bottom depending on the pattern you are
using. Scoop out the insides and scrape the sides clean. If you cut off
the top, make sure you remove any pulp that may hang down inside the
pumpkin.
Transfer the image from a template using the manufacturer's directions or draw one on with a magic marker.
To carve, you can use the tools from the purchased kit or a paring
knife. Cut perpendicular to the pumpkin using a sawing motion.
You can light your pumpkin with a candle or use a glow stick.
Apple season is upon us, and the chefs of The Culinary Institute of
America suggest that you take advantage of this opportunity to select a
variety of apples from your local farmer's market. Such a versatile
ingredient as the apple can be prepared in numerous ways; whether
baked, grilled, or roasted, each particular variety has characteristics
that make it unique. With apples in such abundance, now is an excellent
time to take them home and experiment to determine which apple variety
is your favorite.
"In New York's Hudson Valley we have no shortage of apple varieties.
Early September apples such as Paula or Ida Red, cousins of the
McIntosh, will work well for this recipe if they are not over-baked,"
explains Carol Hawran of The Culinary Institute of America in Hyde
Park, NY. "Rome Beauty, Empire, or Golden Delicious apples are always
reliable standbys as they have enough body to hold their shape well."
Baked apples are ideal for a warm day and can be made right on your
grill. Put them on just as you take off your dinner, and by the time
you've eaten and brewed coffee, the apples are ready to eat. Apple
Crisp, with a sweet crumbly topping made with oats, will warm up any
cool evening. Top it with a wedge of cheddar cheese or a dollop of
lightly sweetened whipped cream for a dessert that is sure to please.
These and other great recipes can be found in The Culinary Institute of America's cookbook, Grilling (2006, Lebhar-Friedman), available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.
Baked Apples filled with Walnuts and Maple Cream.
Photo Credit: CIA/Ben Fink
Baked Apples filled with Walnuts and Cream
Makes 8 servings
2 tablespoons chopped toasted walnuts
2 tablespoons packed light brown sugar
2 tablespoons softened butter
8 prunes, pitted and diced small
1/2 teaspoon grated lemon zest
8 McIntosh apples, cored
2 tablespoons Calvados
3 tablespoons maple syrup
1/2 cup heavy cream
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.
Combine the walnuts, brown sugar, butter, prunes, and lemon zest,
and mix until evenly blended. Pack the mixture into the cored apples.
Cut 8 large rectangles of foil and fold each in half to make
squares. Set 1 filled apple in the center of each square. Drizzle each
apple with some of the Calvados (less than 1 teaspoon per apple) and a
little of the maple syrup (less than 1 teaspoon per apple). Pull up the
sides of the foil around the apple to make a vented pouch.
Grill the apples over direct heat until soft and the juices that
collect in the bottom of the pouch are a rich brown, about 35 to 40
minutes. Turn the pouches occasionally as the apples cook.
Whip the heavy cream just until lightly thickened and still somewhat runny. Whisk in the remaining maple syrup.
To serve, place a baked apple on each serving dish. Pour the
accumulated juices from the foil pouches over the grilled apples, and
then spoon some of the whipped cream over them.
When it is too hot to cook and you want something light, cool, and
refreshing, look to the garden for inspiration. Panzanella is an
Italian bread and tomato salad made with garlic, basil, parsley, olive
oil, and vinegar. Dazzling when prepared with a combination of red and
yellow tomatoes, it can easily be made in about 15 minutes. Whether you
pick your produce right from your own garden or purchase it at a local
farm stand, the chefs at the CIA recommend using the freshest available.
Having guests for dinner? A rustic salade niçoise is easy to accomplish
with a little planning, and many of its components can be prepared
ahead of time. Of note for purists is that several French chefs,
including Eric Ripert and François Payard, have gone on record as
stating that a true niçoise salad can only be made with canned tuna
packed in olive oil.
"When making a salade niçoise, roast the tomatoes, fennel, and pepper
to give the salad complexity," the CIA's Chef Lou Jones advises. "The
roasted vegetables can be prepared a day or two ahead of time. You
could also blanch the green beans, hard-cook the eggs, and prepare the
artichokes ahead of time, too. But for the best texture and flavor in
your potatoes, cook them no more than an hour or so before you plan to
eat."
These and other great recipes can be found in The Culinary Institute of America's latest cookbook, Bistros and Brasseries (2008, Lebhar-Friedman), and in Gourmet Meals in Minutes (2004, Lebhar-Friedman). Both are available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.
Panzanella
(Bread Salad with Fresh Tomatoes)
Makes 8 servings—Preparation Time: 15 minutes
1 baguette, 24-inch, preferably 2 days old
1 tablespoon butter
1/2 cup plus 3 tablespoons extra virgin olive oil
1/4 cup garlic, chopped
2 pounds tomatoes
1/2 cup balsamic vinegar
2 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 bunch basil
1/2 cup parsley, roughly chopped
Cut the baguette
into 1-inch cubes. Toast in a 350ºF oven for 1 to 2 minutes or until
crisp and dry, stirring occasionally if necessary.
Place the butter and 2 tablespoons of the olive oil into a 10-inch
sauté pan over medium heat. Allow the butter to melt and then add the
garlic. Sauté the garlic for 2 to 3 minutes until it is translucent,
but not brown. Toss the cooked garlic, butter, and oil with the diced
bread.
Slice the tomatoes and place in a large bowl. Add the vinegar, remaining olive oil, salt, and pepper.
Layer one quarter of the basil leaves on top of each other and roll
into a tight bunch. Thinly slice the bunch of leaves crosswise to
create long strips of basil approximately 1/8-inch thick. Just before
serving, toss the bread, basil, and parsley with the tomatoes. Adjust
the seasoning with additional salt and pepper if necessary.
Chef's note:
While this recipe calls for toasting the bread, other variations
include soaking the bread in water before tossing it with the remaining
ingredients.
Salade Niçoise.
Photo Credit: CIA/Ben Fink
Salade Niçoise
(Niçoise Salad)
Makes 6 servings
Dressing
1/2 cup white balsamic vinegar
3/4 cup extra virgin olive oil
2 cloves garlic, crushed
10 basil leaves, finely chopped
Salt and pepper as needed
Salad
1/2 cup extra virgin olive oil
2 cloves garlic, chopped, divided use
1 tablespoon fresh thyme leaves, divided use
5 plum tomatoes, blanched and peeled
1 fennel bulb
1 each yellow and red pepper
1 1/4 cups new potatoes or fingerlings
4 cups arugula
3 cups mesclun lettuce
12 radishes, quartered
1 1/2 cups haricots verts, parcooked and halved
6 artichoke hearts, quartered
3 hard-boiled eggs, quartered
6 anchovy fillets, cured in vinaigrette
1 12-ounce can tuna in oil, drained
3/4 cup black niçoise olives
Preheat the oven to 275°F.
To make the dressing, place the vinegar in a bowl and gradually add
the olive oil while whisking thoroughly to form an emulsion. Add the
garlic, chopped basil, and seasoning.
Prepare the salad's components. Brush a baking sheet with olive
oil. Sprinkle a little of the chopped garlic and thyme onto the baking
sheet. Cut the tomatoes into eighths and remove the seeds to make
"petals." Lay these tomato petals into the baking sheet, brush with
some of the olive oil, and sprinkle with a little more of the garlic
and thyme. (You should have about half of the garlic and thyme still
remaining to add to the fennel.)
Place this tray in the oven and cook until the tomatoes lose their
rawness and yield slightly to the touch, 15 to 20 minutes. Remove them
from the oven and set aside to cool.
Parcook the fennel in boiling salted water for 10 minutes. Remove
it from the water with a slotted spoon. Cut the fennel in half
vertically. Slice it thinly using a mandoline set 1/16-inch thick. Lay
theses slices on a baking sheet in the same fashion as the tomatoes.
Brush with the remaining olive oil and sprinkle with garlic and thyme.
Cook them the same way you did the tomatoes. The fennel will take a
little longer to soften fully—about 30 minutes. Remove the fennel from
the oven and increase the oven temperature to 350°F.
Rub the red and yellow peppers with olive oil and bake them in the
oven for about 40 minutes, or until soft to the touch. Remove them from
the oven. Peel away the skin, remove the seeds and stems, and cut the
peppers into 2-inch julienne.
Cook the potatoes in boiling salted water for about 20 minutes.
When cooked, drain and cool slightly. Cut into 1/4-inch dice and, while
still warm, toss them in a bowl with seasoning and 3 tablespoons of the
dressing.
Mix the arugula and mesclun together in a bowl with a little
dressing and season to taste with salt and pepper. Now for the fun and
creativity: Arrange the mixed lettuces on your chosen plates and design
your salad using all its component parts. Finish the plate with a
little drizzle of dressing.
Fish tacos are among the most sought-after fare available from the
abundance of marine life in the Sea of Cortez and the Pacific Ocean
surrounding Baja, Mexico. While the inhabitants of Baja originated the
idea, we can thank a U.S. college student who visited San Felipe on
spring break for introducing them to us. Ralph Rubio fell in love at
first bite and was able to get the recipe from the creator of his
favorite fish taco. In 1983, Rubio began serving his own adaptation in
San Diego, CA. Today they are gaining popularity, and different
variations—whether battered and fried or not—are popping up on menus
across America. The Culinary Institute of America's chefs created the
grilled version below that is perfect for an outdoor summer party.
"The combination of the fish and coleslaw is heady and robust, a
perfect match for the rich taste of the pico de gallo and the
lime-scented Mexican crema," says CIA Chef Joe DiPerri. "Cut down on
assembly time and spend more time with your guests by setting up a
buffet of ingredients that allow your family and friends to build their
own."
The following recipes can be found in The Culinary Institute of America's Grilling (2006, Lebhar-Friedman) cookbook, which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds/.
Baja-Style Fish Tacos with Southwestern Slaw, Chipotle Pico de Gallo and Mexican Crema.
Photo Credit: CIA/Ben Fink
Baja-Style Fish Tacos
Makes 8 servings
2 lb mahi-mahi
1/2 cup vegetable oil
3 tbsp lime juice
5 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp minced garlic
Salt, to taste
8 flour tortillas, 8 inches in diameter
Southwestern Slaw (recipe follows)
1 cup Chipotle Pico de Gallo (recipe follows)
1/2 cup Mexican Crema (recipe follows)
Preheat a
gas grill to medium-high. If you are using a charcoal grill, build a
fire and let it burn down until the coals are glowing red with a
moderate coating of white ash. Spread the coals in an even bed. Clean
the cooking grate.
Cut the mahi-mahi into 16 equal slices.
Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
Grill the fish on the first side over direct heat until the flesh
is firm and well-marked, about 2 minutes. Turn the fish and grill until
cooked through, about 1 1/2 to 2 minutes more.
Grill the tortillas until they have light grill marks and are
heated through, about 15 seconds on the first side. Turn the tortillas
and grill them until they just start to bubble, another 15 seconds.
Center 2 pieces of grilled fish on each tortilla, and top with the
Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of Mexican
Crema, fold in half, and serve immediately.
Nutrition analysis for fish and tortilla per 6-ounce serving: 280 calories, 25g protein, 26g carbohydrate, 8g fat, 580mg sodium, 80mg cholesterol, 2g fiber.
Southwestern Slaw
Makes 8 servings
2 cups fine-shredded green cabbage
2 tsp lime juice
2 tsp honey
2 tbsp minced red onion
2 tsp minced jalapeños
2 tsp chopped cilantro
Salt, to taste
Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving
Combine
all the ingredients and mix well. The pico de gallo is ready to use now
or it can be stored in a covered container in the refrigerator for up
to 2 days.
Combine all the ingredients and
mix well. The cream is ready to use now or it can be stored in a
covered container in the refrigerator for up to 2 days.
Note: If you cannot find Mexican sour cream at the store,
substitute regular sour cream. Mexican sour cream has a milder acidic
bite and a little more salt.
While Father's Day is celebrated in different countries on different
dates, the U.S. reserves the third Sunday in June to show Dad how much
we appreciate him. Americans decided on the June date due to the
efforts of Mrs. Sonora Smart Dodd from Creston, WA. She wanted to honor
her Civil War veteran father, William Jackson Smart, for raising six
children as a single parent. Dodd suggested June 5, which was the
anniversary of his birthday, but since there was not enough time to get
a celebration organized it was postponed to June 19, 1910. In 1966,
President Lyndon Johnson made Father's Day a national holiday and in
1972 the date was permanently set as the third Sunday in June.
Whatever your plans are with Dad this year, CIA Chef David Barry
suggests you start his day by treating him to a hearty breakfast. "My
favorite is Steak and Eggs with Hash Browns," says Chef Barry.
"Breakfast steaks are usually smaller than those you might serve at
dinner, you can choose steaks of any size you like, from a 3-ounce
piece of tenderloin to a hearty bone-in porterhouse." Need something a
little on the lighter side? Serve Dad a "hole in one" with our Toad in
the Hole recipe below.
These and other great recipes can be found in The Culinary Institute of America's Breakfast & Brunches (2005, Lebhar-Friedman) and Grilling (2006, Lebhar-Friedman), which are available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.
Broiled sirloin steak with sautéed mushrooms, scrambled eggs, and hash brown potatoes.
Photo Credit: CIA/Ben Fink
Broiled Silroin Steak with Sautéed Mushrooms
Makes 4 Servings
1 tablespoon butter
2 tablespoons minced shallots
3 cups sliced white or exotic mushrooms
Salt and black pepper
1/4 cup dry white wine
4 sirloin steaks (about 5 ounces each)
1 tablespoon vegetable oil, or as needed
Heat the
butter in a large heavy skillet over medium heat. Add the shallots and
cook until they are translucent and soft, about 3 minutes.
Increase the heat to medium-high and add the mushrooms. Season with
a pinch of salt and a pinch of black pepper. Sauté until they develop a
golden color, a rich aroma, and most of the liquid they release has
cooked away, about 12–15 minutes.
Add the white wine, stirring to release the drippings in the pan.
Simmer until the wine is reduced, about 3 minutes. Keep the mushrooms
warm if you are broiling the steaks right away, or let them cool and
keep refrigerated up to 2 days.
Preheat the broiler and the broiler pan.
Blot the steaks dry and season them with the remaining salt and pepper. Brush lightly with the oil.
Place the steaks on the broiler pan. Broil until browned on the
first side, about 4 minutes. Turn the steaks and continue broiling to
the desired doneness, about 5 more minutes for medium rare.
Serve the steaks on a heated platter or plates topped with hot sautéed mushrooms.
Chef's note:
Use a variety of mushrooms—oyster, procini, and shiitake, or others
when they are available—to underscore the indulgence of this simple but
singular dish.
This recipe is simple to make in smaller amounts. Plan on two or three
eggs per person and use enough oil or butter to liberally coat the pan.
12 large eggs
1/4 cup whole milk
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons clarified butter or canola oil
Whisk eggs and milk in a bowl and season with the salt and pepper.
Heat 2 tablespoons butter or oil in a large sauté pan over
medium-high heat until almost smoking. Add half of the eggs to the pan
and stir until they are soft and creamy, about 1 1/2 minutes for soft
scrambled or 2 minutes for hard scrambled eggs.
Remove the eggs from the heat when fully cooked but still moist,
and serve at once on heated plates. Repeat with the remaining butter or
oil and eggs to make the second batch.
Instead of cubing the potatoes, as we do in this recipe, you can opt to
grate the potatoes and then shape them into cakes before pan frying.
3 large Yukon gold potatoes
1 teaspoon salt, divided use
2 tablespoons vegetable oil
1 tablespoon chopped parsley
Ground black pepper to taste
Scrub and peel the
potatoes. Put them in a large pot with enough cold water to completely
submerge them. Place the pot over medium-high heat and bring to a
simmer. Add 1/2 teaspoon of the salt to the water and cook the potatoes
until you can easily insert a skewer or paring knife about halfway into
the potatoes, about 20 minutes. Drain the potatoes and return them to
the pot. Cook them over low heat until they stop giving off steam,
about 5 minutes.
Remove the potatoes from the pot. As soon as they are cool enough to handle, cut into medium dice. Set aside.
Heat the oil in a large skillet over medium heat. Add the potatoes;
they should be in a single layer, so work in batches if necessary. Cook
until the potatoes are browned on the exterior and very tender on the
interior, turning the potatoes occasionally with a spatula, about 10–12
minutes. Transfer to a bowl or platter and keep warm while cooking the
remaining potatoes. Stir in the parsley, adjust the seasoning with the
remaining salt and pepper to taste, and serve while very hot.
Cut
holes in the center of each slice of bread using a 2 1/2-inch biscuit
cutter. Be sure not to get too close to the crust of the bread. Brush
both sides of each slice of bread with the melted butter.
Heat a griddle to medium-high heat. Griddle the bread on 1 side
until golden brown, about 1 to 2 minutes. Flip each piece of bread over
and crack 1 egg into the hole in each piece of bread.
Season the eggs with salt and pepper. Fry the eggs for about 2
minutes for sunny-side-up eggs, 3 minutes for medium yolks, and 3 1/2
to 4 minutes for hard yolks. Flip the bread over, being careful not to
break the yolk, and cook for 30 seconds more, if desired.
It's Cinco de Mayo! A day to celebrate...what, exactly? Most Cinco de
Mayo celebrations in the U.S. revolve around Tex-Mex foods and Mexican
libations. There are margaritas, piñatas, mariachi bands, and maybe a
sombrero or two. Brightly colored banners proclaim the coming of this
much-misunderstood fifth day in May—but do we really know what we're
celebrating?
Many believe, incorrectly, that Cinco de Mayo is the Mexican
Independence Day, like our Fourth of July. But Cinco de Mayo is really
the celebration of the victory at the Battle of Puebla in 1861—51 years
after Mexico's battle for independence began. Puebla, a small town in
east-central Mexico, was the setting for this dramatic battle in which
a force of 4,500 lightly armed Mexicans defeated 6,000 well-armed and
highly trained French soldiers.
Though a popular celebration in the U.S., Cinco de Mayo is more of a
regional celebration in and around Puebla, according to Chef Iliana de
la Vega, a Latin cuisines specialist at The Culinary Institute of
America, San Antonio. Chef de la Vega came to the CIA's newest campus
in San Antonio from Oaxaca, Mexico and will spend her first Cinco de
Mayo in the U.S. this May.
"I'm excited to see the Cinco de Mayo celebrations here in San Antonio,
but this is not as big a deal as our Independence Day celebrations on
September 16," she said. "It is certainly a U.S. commercial success but
it also highlights Mexican heritage, culture, and food."
Chef de la Vega's recipes for Rajas Poblanos con Crema (poblano pepper strips with cream) and Caldo de Hongos
(mushroom soup) use authentic Mexican ingredients. They are simple,
traditional Mexican foods that you might not see on your local Tex-Mex
restaurant menus.
For the Rajas Poblanos con Crema, Chef de la Vega uses
poblano peppers. "Poblanos are mild inexpensive peppers that are easy
to stuff, and are available year-round. They are a little spicy, but
not too hot. The basic method to use them involves roasting, peeling,
de-veining, and seeding them," she said.
"When roasting the poblano chiles, be careful not to overcook them.
Just roast enough to peel the skins off. For the Caldo de Hongos, you
can use white button mushrooms or a mixture of your favorites."
Like those who fought in the Battle of Puebla, these traditional
Mexican recipes, though simple, can rise above the commercial hype and
celebrate the true culinary heritage of our neighbors to the south.
Rajas Poblanos con crema is a mexican dish of roasted poblano peppers,crema mexicana and queso fresco..
Photo Credit: CIA/Keith Ferris
Rajas Poblanos Con Crema
(Poblano Slices in Creamy Sauce)
Serves: 6
6 poblano chiles
1 cup vegetable oil
2 medium white onions, finely sliced
1 cup Crema Mexicana or Crème fraiche*
1/2 cup Queso Fresco (Mexican cheese), cubed**
Make
a 1-inch slit on each chile. Heat the oil in a medium skillet. Fry the
chiles in the oil, turning them until completely blistered. Set aside
to cool.
Peel the cooled chiles. Discard the seeds and stems. Slice the chiles.
Heat 2 tablespoons of oil in a large sauté pan. Add the onions and
sauté for 5 minutes. Add the chiles and sauté for another 3–5 min,
until cooked. Add the cream, salt to taste, and bring the mixture to a
boil. Just before serving, add the cheese. As soon as the cheese is
warm, serve immediately.
*Heavy cream may be substituted.
**Mild feta cheese may be substituted.
Variation: You can add cooked corn kernels.
Chef's notes: Serve with hot tortillas, over white rice, or with grilled meat, chicken, or fish.
Caldo de Hongos
(Mushroom Soup Broth)
Serving Size: 6
2 pounds mushrooms, white cap or a mixture of white cap and crimini, cleaned and brushed free of dirt
1/4 cup olive oil
1 large white onion, finely chopped
3 garlic cloves, finely chopped
2 jalapeños chilies, or to taste, finely chopped
1/4 cup fresh epazote leaves or cilantro, chopped
6 cups chicken broth
Cut and discard the foot end of each mushroom. Slice each in half lengthwise, and finely slice the halves.
In a large stockpot, heat the olive oil. Add the onions and sauté
for 2 minutes. Add the garlic and sauté for a few seconds. Add the
chiles to taste, and add the sliced mushrooms. Cover the pot with a lid
and reduce the heat to low. Allow the vegetables to cook and gently
sweat for about 10 minutes, or until softened.
In 1970, the first Earth Day was organized to promote environmental
awareness and encourage stewardship of our natural resources. That
first, massive grassroots movement by student demonstrators, schools
and communities, began with Senator Gaylord Nelson's efforts to put
environmental concerns on the political agenda.
Never before has the state of our environment been more important. More
than ever, Americans are making smarter choices to help keep Mother
Earth "green." From recycling to choosing cleaner energy sources to
buying organic and sustainable local produce, we're making small steps
to help the environment.
Early spring is a great time to "go green" in the kitchen. As our
thoughts turn to gardening and farming, it's time to turn over a new,
green leaf.
In early spring, farm markets will put out their first crops of the
season – peas, asparagus, and early greens. One of the "greener"
farmer's traditions is to plant peas on St. Patrick's Day. The sturdy
peas take root in the cold ground and provide the spring kitchen with
one of the sweetest green treats.
The
Culinary Institute of America's Thai Fresh Pea Soup uses fresh peas and
green curry to create a subtle twist on an old spring classic. It can
be prepared in under half an hour so you'll have plenty of time to get
outside and work in the garden.
"Once you puree the soup in a blender, make sure to taste it for flavor
and texture," says CIA Chef Eve Felder. "Adjust the flavor with salt.
If you prefer a smoother consistency, push the soup through a strainer
to remove the skins."
The Asparagus with Shiitakes, Bowtie Pasta and Spring Peas uses three
different varieties of peas – sugar snap peas, snow peas and green peas
– for a bright, spring flavor. The vegetables are cooked minimally to
help retain their bright green flavor and natural sweetness.
These and other green recipes can be found in The Culinary Institute of America's Vegetables Cookbook (2007 Lebhar-Friedman), which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.
The Culinary Institute of America's Thai Fresh Pea Soup.
Photo Credit: CIA/Ben Fink
Thai Fresh Pea Soup
Serves 8
6 cups vegetable broth, plus as needed
1 cup chopped onions
4 garlic cloves, finely minced
2 teaspoons green curry paste
8 cups shelled peas (thawed if using frozen)
Salt and pepper as needed
1 teaspoon lightly toasted mustard seeds
1/4 cup chopped mint
Add about 1/2 cup of the
broth to a soup pot and bring to a simmer over medium heat. Add the
onions, garlic, and curry paste. Sauté, stirring frequently, until the
onions are softened and translucent, about 5 minutes. Add the remaining
broth to the pot and bring to a boil. Add the peas, cover the soup, and
simmer over low heat for 10 minutes.
Remove the pot from the heat and let the soup cool for at least 10
minutes before pureeing with a handheld blender. Strain the soup
through a sieve and reserve the liquid if you are using a countertop
blender or food processor. Add the solids to the blender jar or food
processor bowl; do not overfill. Add a little of the liquid, replace
the cover (without the vent from the lid or feed tube), and puree until
smooth. Add more liquid if necessary to help puree the solids. Transfer
the pureed soup to a clean pot. Continue until all of the solids are
pureed. Blend the soup and adjust the consistency by adding some of the
remaining reserved liquid. (The soup is ready to finish now or it can
be cooled and stored up to two days in the refrigerator or up to 1
month in the freezer.)
Return the soup to a simmer over low heat. Season to taste with salt and pepper.
Serve the soup in heated bowls, garnished with the toasted mustard seeds and chopped mint.
Bring a medium saucepan
of salted water to a boil to blanch the peas and a large pot of salted
water to boil to cook the pasta. Preheat the broiler.
Toss the asparagus with the oil and 1 teaspoon of salt. Place in a
baking pan under the broiler, turning occasionally, until tender and
lightly browned, about 8 minutes. Slice the asparagus on a diagonal
into 1-inch pieces and reserve.
Cook each type of pea separately in the boiling water until almost
tender, about 2 minutes each. Remove them from the water using a
slotted spoon or small strainer and rinse with cold water to stop the
cooking. Drain well and reserve. (The vegetables can be prepared in
advance and held in covered containers in the refrigerator for up to 12
hours.)
Cook the pasta in boiling water until tender to the bite, about 10
to 12 minutes. Drain well, reserving some of the pasta water to adjust
the consistency of the dish.
Heat the butter in a sauté pan until it begins to turn brown. Add
the shiitakes and shallots and sauté until they are light brown, 2 to 3
minutes. Add the asparagus, green peas, snow peas, sugar snap peas,
marjoram, 1 teaspoon salt, and a pinch of pepper. Sauté, stirring or
tossing, until the vegetables are thoroughly heated, about 3 minutes.
Add the hot pasta and toss the pasta with the cooked vegetables and
scallions until evenly blended. Add a little of the pasta water to
moisten the dish if necessary. Serve on heated plates and top with
shaved Parmesan.
March is Maple Month in Massachusetts, and all over New England it's a
time to rejoice in the sweeter things in life. When the cold, hard
winters melt into the warmer days of early spring, New Englanders
celebrate a sweet payoff—maple syrup.
Maple syrup was originally enjoyed by Native Americans. Indian folklore
suggests that a great hunter by the name of Woksis was one of the first
to discover maple syrup. He had apparently swung his axe into a maple
tree and discovered that the tree gently "cried" teardrops of sap from
the gash in the bark. The sap collected in a vessel beneath the tree,
and Woksis's wife, thinking it was water, used it to prepare a stew. As
she heated the water she noticed its sweet smell and taste, and
realized that it was not water, but the first batch of maple syrup.
Alas, nothing this sweet ever comes easy. It takes about 40 gallons of
the golden brown maple sap to make one gallon of syrup. Maple syrup
production, or "maple sugaring," begins anytime from February through
March when winter's grip slowly loosens. Maple sap will flow when
evening temperatures are in the low 20s and daytime temps are in the
40s.
The sap is collected in buckets that can hold an average of 5 gallons
each, then transported to a local "sugar shack" where it is processed
and bottled. A typical sight this time of year from many small farms is
the cloud of smoke and steam generated by the wood-fired evaporators
that are used to reduce the sap into syrup. Making maple syrup is a
labor of love, as it can take an entire day of stirring to produce only
a few gallons.
Yields from sugar maples, considered one of the best trees for tapping,
depend on a wide variety of natural factors, including air and ground
temperatures, night and daytime temps, snowfall amounts, and cloud
cover.
The northeast is the only place where natural conditions exist for
maple sugaring. New Englanders produce 1.2 million gallons of this
"liquid gold," to a tune of $40 million to $50 million annually.
According to Chef Bruce Mattel of The Culinary Institute of America,
using maple syrup in recipes adds a woodsy sweetness unmatched by
refined sweeteners. "Typically, when cooking or baking with maple
syrup, three-quarters of a cup can replace one cup of sugar in your
recipe. Moisture is added with the syrup, so adjustments to the liquid
in a recipe should be made, usually reducing it by a few tablespoons
per cup of syrup." He also notes that the addition of maple syrup can
cause baked goods to brown more quickly, so be sure to adjust your oven
temperature slightly.
Maple syrup is a staple in New England cookery and can be found in a
number of regional favorites. These include "Sugar on Snow," a treat
made by drizzling maple syrup over snow to make a unique candy at
Winter Festivals; Boston brown bread; maple nut fudge; maple pumpkin
pie; and, of course, baked beans. The latter is such a favorite of New
Englanders, Boston's National League baseball team was named the Boston Beaneaters from 1883 to 1906.
The Culinary Institute of America's Maple Syrup Baked Beans is a sweet New England classic with a deep, rich flavor.
The following recipe was adapted from the menus of The Culinary Institute of America's American Bounty Restaurant.
The Culinary Institute of America's Maple Syrup Baked Beans.
Photo Credit: CIA/Keith Ferris
Maple Syrup Baked Beans
Makes 6 servings
2 cups dried navy or Great Northern beans, soaked overnight
8 sliced bacon, diced
1 onion, diced
1 cup maple syrup
1 teaspoon dry mustard
Salt as needed
Freshly ground black pepper as needed
Drain the
beans and place them in a pot with enough fresh, cool water to cover.
Bring to a boil over medium-high heat; reduce heat and simmer for 2
hours, or until a bean is tender enough to mash easily.
Preheat the oven to 325 degrees F. Drain excess water from the beans and place them in an ovenproof casserole.
Cook the bacon over medium-high heat in a heavy skillet until limp.
Using a slotted spoon transfer the bacon to paper towels to drain. Add
the bacon to the beans.
Discard all but 2 tablespoons of the rendered bacon fat in the pan.
Add the onions and cook over medium-low heat until tender and slightly
brown. Add the onion to the beans.
Add the maple syrup and mustard to the beans and stir to blend thoroughly.
Season with salt and pepper.
Cover the casserole loosely with foil and bake in the preheated
oven 2 to 3 hours. If the beans seem too dry, add up to ½ cup water.
The beans are done when the liquid is very thick.
The following recipe is from Baking at Home with The Culinary Institute of America cookbook (2004 John Wiley & Sons, Inc.), which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.
Boston Brown Bread
Makes one loaf
Flourless cooking spray for greasing
1/2 cup boiling water plus extra for hot water bath
1/2 cup dark raisins
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup rye flour
1/2 cup cornmeal
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1/2 cup dark molasses
1 large egg
Preheat the oven to 375 degrees F. Generously grease an 8 1/2-inch loaf pan or a 1-pound coffee can with cooking spray.
Pour the boiling water over the raisins and let plump for 10
minutes. Sift the flours, cornmeal, baking soda, and salt into a bowl.
Make a well in the center of these dry ingredients and set aside.
In a separate bowl, beat together the buttermilk, molasses, and
egg. Drain and stir in the raisins, discarding the plumping liquid.
Pour the wet ingredients into the well in the dry ingredients and
mix just until the batter is smooth. Pour batter to the prepared loaf
pan or coffee can.
Cover the loaf tightly with aluminum foil, then place it inside a
larger pan or casserole (the sides of the larger pan should be taller
than the loaf pan). Pour enough boiling water into the large pan to
come halfway up the sides of the loaf pan. (If you are using a coffee
can do not fill the can completely; leave at least one inch at the top
for the bread to rise while baking. Cover the can with plastic wrap and
then with aluminum foil. Place the filled can in a stock pot or similar
large pot with ovenproof handles. Add enough boiling water to cover
about two-thirds of the coffee can. Depending on the size of the pan,
you may have some batter left over.) Tightly cover the larger pan with
foil and place in the preheated oven. Bake undisturbed for 2 1/2 hours.
Insert a skewer into the center of the bread. If it comes out clean,
the bread is done; otherwise, continue to bake another 15–20 minutes.
Do not open the oven door while the bread is cooking, to keep the
temperature consistent.
When the bread is done, remove the loaf pan from the larger pan and
remove the foil. Let the bread cool in the loaf pan or can for 10
minutes, then loosen the edges, turn the loaf out onto a wire rack, and
cool slightly. Serve while still warm.
If you've ever visited an Italian market and wondered what the dried
fish "salt cod"—also known as baccalá—is used for, you wouldn't be
alone. What good could come from a fish as dry as a wooden plank?
If you were in a Mediterranean market in Italy, France, Spain, or
Greece, you'd know exactly what good comes from that dried plank of
fish. Salt cod has been on Mediterranean menus since the 1200s, when
the long-term preservation of fish, canning, and refrigeration were not
yet invented.
It's dry and smells fishy—characteristics you wouldn't want in fresh
fish—but with salt cod, it's just part of the miracle of this beloved
fish.
The Culinary Institute of America's Salt Cod Cakes is a traditional New
England favorite dating back to colonial times when cod fishing was a
primary industry there. Fisherman dried and salted the cod soon after
catching. It was simple to cure and, more importantly, it didn't spoil
on long journeys back to port and kept well for longer periods when
fresh fish wasn't readily available.
Salt cod, for all its relative obscurity, had a major role in the
battle for this country's independence, according to Mark Kurlansky's
lyrical, historical fish tale Cod, a New York Times
bestseller. This simple white fish became tangled in the great trade
and fishing rights battles of the 1700s. Cod's abundance—and potential
profit—in the area of the Grand Banks in Newfoundland became central to
New England's commercial trade disputes with the British. But years of
overfishing in the Grand Banks has depleted Atlantic cod stocks. Most
of today's commercial salt cod originates in the Alaskan Pacific region.
The preparation of salt cod cakes is quite simple, but does take
planning. The cod must be rinsed in multiple changes of water, then
soaked overnight in water to reconstitute. The reconstituted fish, now
swollen to nearly the size when it was fresh, is rinsed again
thoroughly, then gently poached in milk. The result is a flavorful,
firm fish that adds great depth to seafood dishes like salt cod cakes.
After assembling the cod cakes, they are pan-fried before finishing in the oven.
"One of the most important considerations when you are pan-frying is to
have the oil at the right temperature," says Phil Delaplane, assistant
professor in culinary arts at The Culinary Institute of America. Chef
Delaplane adds, "Take a small amount of breading and put it into the
oil. If it does nothing, the oil is not ready. If it starts to burn, it
is too hot. The breading should begin to fry gently and turn golden
brown."
Served with a flavorful rémoulade sauce, the CIA's recipe for Salt Cod Cakes will be the best catch on your New England menu.
The Culinary Institute of America's New England Cod Cakes with Bacon and Remoulade Sauce.
Photo Credit: CIA/Keith Ferris
Salt Cod Cakes
Serves 6
1 pound Salt Cod filet
Water as needed
2 2/3 cups milk
2 tablespoons unsalted butter
1 1/2 cups onion, chopped
2 garlic cloves, minced
1 2/3 cups Russet potatoes (2–3 large), peeled
1 egg
1 tablespoon brown mustard
1 tablespoon Worcestershire sauce
Tabasco sauce to taste
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
1 cup Panko Japanese bread crumbs
12 slices bacon
Vegetable oil to pan-fry as needed
12 toothpicks
Rinse the salt cod in several changes of water. Soak the salt cod overnight in a large amount of water in the refrigerator.
The next day, remove the salt cod from the water. Cut the cod into large chunks and simmer in the milk for 15 minutes.
Discard the milk and rinse off the salt-cod under cold water. Taste
the cod—it should not be salty. Roughly chop the cod. Chill.
Sauté the onions and garlic in butter over medium-low heat until translucent, about 8 minutes. Chill.
Cut potatoes into sixths and simmer in water until they are tender, about 8-10 minutes. Drain well.
Mash potatoes lightly or mill through a ricer. Lightly combine potatoes and salt cod, leaving large flakes of cod visible.
Add the eggs, mustard, Worcestershire, Tabasco, parsley, sweated
onions and garlic, salt, and black pepper. Check seasonings and chill
at least 20 minutes before forming.
Form mixture into 12 rounded cod cakes. Bread lightly in Panko and
then wrap a piece of bacon around the outside of the cod cake. Secure
bacon with a toothpick.
Pour vegetable oil in a large sauté pan to approximately 1/2"
depth. Oil should come about halfway up the cod. Heat oil to 350°F.
Pan-fry the cod cakes to set the crust and brown lightly, turning
once. Remove and drain on paper towels. Finish baking in a shallow pan
in a 350°F oven for 8–10 minutes or until heated through.
American culinary history is a marriage of many cultures. On any given
day, in any given American kitchen, we invoke the memory of our
ancestors with dishes that speak to their heritage. From Greek to
Brazilian, Italian to Lithuanian, Mexican to French, what defines
American cuisine is as new as the newest wave of immigrants and as
fresh as the latest fusion cuisine.
But authentic American recipes, those not bestowed upon us by England,
not carried over on faded pages in immigrants' cookbooks, the truly
American dishes can be found in early New England cuisine.
One of the most beloved traditional Yankee recipes is Indian pudding.
While not widely known beyond the borders of New England, this early
American dish is still celebrated in diners, restaurants, and inns
throughout the northeast. The simple recipe has changed little since
colonial days. Steadfast and true, like the first Patriots who enjoyed
it, Indian pudding has earned its rightful, though quietly unassuming
place in our culinary history.
Indian pudding is a baked custard made from corn meal and milk, eggs
and spices, and is sweetened by dark, rich molasses. According to
"America's Founding Food" authors Keith Stavely and Kathleen
Fitzgerald, colonists used the word "Indian" when referring to corn or
corn meal, not the indigenous peoples. This corn pudding became popular
among colonial cooks around the time of this country's independence.
Perhaps it was our determined self-reliance that gave birth to a dish
that embraced American ingredients like corn and molasses. The two make
for a warm, filling and infinitely practical dish that could be enjoyed
at breakfast, as a side dish or for dessert.
John Quincy Adams once said, "Patience and perseverance have a magical
effect." So it is for Indian pudding lovers – patience is the virtue
that yields the creamiest pudding. Cooked too quickly, the eggs will
scramble and the pudding will be lumpy.
For this recipe, originally featured in the CIA's very-own American
Bounty Restaurant from 25 years ago, the corn meal and milk are
simmered and stirred together until thickened. "To prevent lumps,
gently sprinkle the corn meal directly over the whisk and whisk
vigorously until it is completely blended," suggests Dan Turgeon,
Professor in Culinary Arts at The Culinary Institute of America. "Stir
about once a minute to prevent the bottom from scorching or sticking to
the pot."
When this mixture has cooled, the eggs, molasses and spices are added.
The mixture is transferred to a casserole dish which has been place in
a hot water bath, then slow-cooked in a low 275°F oven for two hours.
The water bath provides a constant and gentle heat, resulting in a
smooth pudding with a deep, golden brown crust.
For your time – and patience – you'll get a creamy, golden brown
pudding and the lingering aroma of a traditional New England dish. It's
a dish worth waiting for during the coldest months of winter.
For the video demonstration featuring how to prepare the perfect Indian Pudding, visit www.ciachef.edu/indianpudding.
A bowl of The Culinary Institute of America's Indian Pudding is great way to warm up this winter.
Photo Credit: CIA/Keith Ferris
Indian Pudding
Makes 8 servings
This warm and filling dessert is made ingredients that would be
familiar to any early settler: cornmeal and molasses. It is a wonderful
choice for a Sunday supper in the heart of winter.
4 cups milk
1/2 cup cornmeal
2/3 cups molasses
2 eggs, lightly beaten
1/4 teaspoon each of ground ginger, nutmeg and cinnamon
In
Advance: Preheat oven to 275 degrees F. Butter a soufflé dish or
pudding mold. Bring a kettle of water to a boil to make a hot water
bath for steaming the pudding.
Bring the milk to a boil in a
saucepan over medium heat. Add the cornmeal gradually, whisking
constantly. Simmer over low heat, stirring constantly, until the
mixture has thickened, about 5–10 minutes.
Remove the pan from the heat, and stir in the molasses. Allow it to
cool slightly for about 5 minutes and then stir in the eggs and spices.
Pour this batter into a prepared dish and set it in a larger baking
dish. Place the assembly on a rack in a preheated oven. Add enough
boiling water to come up to the level of the pudding.
Bake for about two hours or until the pudding is firmly set. Allow the pudding to rest for 30 min. Serve while still warm.
Preparation Notes:
If you prefer not to turn the oven on, this pudding can be steamed on
top of the stove in a Dutch oven or soup pot. Set the soufflé dish on a
trivet or inverted sauce plate. Cover the pudding dish tightly with
foil, add enough boiling water to come up to the level of the pudding,
and cover the pot. Steam over very low heat (use a heat diffuser if
available) for about 1 1/2 to 2 hours.
Serving Suggestions:
This pudding is creamy and satisfying as is, but it would be nice to
serve a sauce made by simmering apple cider, raisins, and a little
brown sugar. Other excellent accompaniments include whipped cream, or
vanilla ice cream.
Coffee and cake - a match made in coffee shop heaven. Pairing sweet
cakes with strong coffee goes back to late 17th century Europe, when
coffee first arrived there from Arabia. Scandinavian cooks paired their
fine pastries with afternoon coffee, and gossip, and the first Kaffeeklatcsh, or coffee klatch was born.
Today, we still klatch with coffee and sweet cakes. In
fact, nearly 20% of all U.S. convenience store coffee purchases are
accompanied by a sweet snack purchase.
But for coffee gatherings at home, there's nothing better or easier
than homemade coffee cake. There are as many variations of coffee cake
as there are coffee flavors - adorned with fruit, nuts, or swirls of
sugary streusel. The Culinary Institute of America's apple sour cream
coffee cake combines fresh, sliced apples and cinnamon in a moist,
sweet cake.
Over 2,500 varieties of apples are grown in the U.S., but when people
think of baking apples, only Granny Smiths seem to rise to the top of
the barrel. These tart apples balance the high sugar content in apple
pies but might be too tart for a coffee cake.
"There are so many good apples for baking from Cortland, Rome, Empire,
Jonagold. You want one with a firm texture that won't turn to
applesauce when you bake it," said Paul Wigsten, produce buyer for The
Culinary Institute of America, "We're really lucky in New York's Hudson
Valley to have so many choices. The region is known worldwide for
apples."
"Cortlands are very well-suited for salads, snacking and baking. They
don't brown after cutting like most apples, so they're a great choice
for fresh or baked preparations."
Wigsten adds that apples should be stored in a 32°F, high humidity bin
in the refrigerator, in their plastic bags, loosely closed.
Picking your own apples will likely give you more selection than the
supermarket's common varieties and you're getting the freshest apples
possible. With just a few hours from orchard to oven, you're guaranteed
to lock in that fresh apple taste.
Don't worry if coffee cake batter seems very thick. The apples will
release their juices as they bake, adding moisture to the finished
product. The cinnamon-sugar topping will form a sweet, crunchy crust.
The firm texture of coffee cake makes it great for slicing and
transporting to those inevitable fall tailgate parties. And it freezes
well, so you can have that fresh-from-the-orchard taste long after the
leaves have fallen.
The following recipe is explained and illustrated in The Culinary Institute of America's Baking Boot Camp cookbook (John Wiley & Sons, Inc 2007, $29.95), which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks.
From Orchard to Oven to Table – Apple Sour Cream Coffee Cake
Photo Credit: CIA/Ben Fink
Apple Sour Cream Coffee Cake
Serves 16
3 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups peeled, sliced apples
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups sugar
3 eggs
1/2 cup sour cream
Preheat the oven to 325°F. Grease and flour one 9-inch square baking dish.
Sift together the flour, 2 teaspoons of the cinnamon, the baking
powder, baking soda, and salt. Set aside. Finely chop half of the
apples and leave the other half sliced.
Cream the butter and 1 cup of the sugar together on medium speed
until very light and fluffy, 3 to 5 minutes. Add the eggs one at a
time, beating well to combine after each addition. Scrape the sides and
bottom of the bowl to combine the ingredients thoroughly. Add the
chopped apples and sour cream and stir until combined.
Stir in the sifted dry ingredients. Add the sliced apples and fold
them into the batter gently, just until the slices are coated. Pour the
batter into the prepared pan, spreading it into an even layer.
Stir together the remaining sugar and cinnamon and sprinkle evenly
over the surface of the batter. Bake 45 to 50 minutes in a pre-heated
oven, or until tester comes out clean and the edges shrink from the
sides of the pan.
Icebox cookies have been around since, well, the invention of the
icebox. Also known as refrigerator cookies, they were the original
"slice and bake" cookies. Do you think Grandma sat around all day
mixing and measuring, waiting for your arrival? No, she threw together
batches of her favorite icebox cookies ahead of time, froze the dough,
then sliced and baked them straight from the freezer, perfectly timed
for your arrival.
Making refrigerator cookies is simple, quick and gives you the flexibility to cook as many, or as few cookies as you need, when
you need them. The Culinary Institute of America's classic chocolate
chunk and sand cookie doughs can be premixed and frozen, ready for the
arrival of unexpected guests, hungry kids home from school, or maybe
even Grandma.
The basic method starts with creaming softened, room temperature butter
with the sugar until light. This process cuts sugar crystals into the
fat, creating tiny air pockets which expand during baking. Leavening
further inflates these tiny air pockets, giving baked goods their lift.
"The secret to making great tender cookies is not to over mix," says
Alison McLoughlin, Chef Instructor at The Culinary Institute of
America. "As soon as you see the dough come together you are done!"
After mixing, shape the dough into a log on a large sheet of plastic
wrap or parchment paper. Roll the wrap around the dough, forming a long
log. Wrap completely then freeze for one hour, then slice and bake. For
longer freezer storage, wrap a piece of heavy duty foil around the
wrapped log and freeze for up to two months.
Slice
them while still frozen for even, thin slices and turn the log every
few slices to avoid flattening the dough. Bake them according to recipe
directions, adding a minute or so if still fully frozen.
Take a weekend afternoon and make a few batches of cookies so they're
on hand in the freezer. With icebox cookies, there are no messy floured
boards or cookie cutters to wash. Just slice and place them straight on
the pan for baking. Homemade cookies in 12 minutes or less - Grandma
would be proud.
The following recipes are explained and illustrated in The Culinary Institute of America's Gourmet Meals in Minutes cookbook (Lebhar-Friedman 2006, $40), which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks.
Chocolate Chunk and Sand Cookies.
Photo Credit: CIA/Ben Fink
Chocolate Chunk Cookies
Makes sixteen cookies
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
1/3 cup light brown sugar, packed
1/2 tablespoon vanilla extract
1 egg
1 cup semi-sweet chocolate chunks
Sift together the flour, baking soda, and salt.
In the bowl of an electric mixer, cream the butter and sugars on
medium speed with the paddle attachment, scraping down the bowl
periodically, until the mixture is smooth and light in color, about
five minutes.
Combine the eggs and vanilla. Add to the butter-sugar mixture and
blend until fully incorporated, scraping down the bowl as needed. On
low speed, mix in the sifted dry ingredients and the chocolate chunks
until just incorporated.
Shape the dough into one sixteen-inch log on a piece of waxed or
parchment paper, wrap tightly in plastic wrap, and refrigerate or
freeze until firm enough to slice into sixteen pieces. (Dough can
alternatively be scaled into two-tablespoon portions and baked
immediately.)
Arrange the cookies on the parchment-lined baking sheets in even rows.
Bake at 375˚F until golden brown around the edges, about twelve to fourteen minutes. Cool completely on cookie sheets.
Nutrition analysis per cookie: 170 calories, 2g protein, 23g carbohydrate, 8g fat, 160mg sodium, 25mg cholesterol, less than 1g fiber.
Sand Cookies
Makes forty-two cookies
1/2 cup confectioners' sugar, sifted
1/2 cup butter, softened
1/2 teaspoon vanilla extract
2 tablespoons lemon zest, grated
2 cups cake flour
1/4 cup milk
1/2 cup coarse sugar
Using an electric mixer with
the paddle attachment, cream together the sugar, butter, vanilla
extract, and lemon zest on medium speed until smooth and light, about
three to five minutes.
Add the flour all at once and mix on low speed until combined.
Divide the dough in half and roll into six-inch long cylinders,
about one and one-quarter-inch in diameter. At this point, the cookies
may be tightly wrapped in plastic wrap and frozen or refrigerated for
later use, or they may be prepared for baking.
To bake the cookies, preheat the oven to 350˚F. Brush the cylinders of cookie dough with milk and roll them in coarse sugar.
Cut the logs into one-quarter-inch thick slices, sprinkle the tops
with additional coarse sugar, and place them on parchment-lined baking
sheets.
Bake for twelve minutes or until light golden brown.
There are few things more cherished by gardeners than home-grown summer
tomatoes. These sun-kissed beauties are unlike the traditional tomatoes
you'll find on most supermarket shelves. Yes, those tomatoes are red.
Yes, they call them "tomatoes," but that's where the similarities end.
"Many supermarket tomatoes are picked as they're just starting to break
color on the shoulders of the tomato, no where near ripe," said Paul
Wigsten, produce buyer for The Culinary Institute of America, "Then
they're put on trucks where ethylene gas is pumped in and they are
ripened in the box. These tomatoes are bred for traveling and
appearance, not taste."
Wigsten, a third generation farmer, knows tomatoes. He grows heirloom
varieties on his 40-acre Pleasant Valley, NY farm. So in demand are
these agricultural blasts from the past that he has sold his entire
crop already, a month ahead of harvest. Heirloom tomatoes are
self-pollinated and their seeds can be saved, handed down (thus the
heirloom) and sown to create the same tomato generation after
generation.
Commercially produced tomatoes are hybrid and artificially pollinated.
A simple observation of hybrid veggies from a home-composter; if you
throw a store-bought hybrid green zucchini into the compost and the
seeds take root, what grows could be a yellow long zucchini, a bulbous
green one, a round green and white striped one. Why? The genes and
chosen characteristics from all those individual plants were crossed to
form one commercially perfect green zucchini.
Likewise, traditional hybrid, supermarket tomatoes all look the same -
round, pinkish red and often lacking in robust flavor. Heirloom
varieties don't look like these tomatoes. Their colors are deep and
rich with rippled skins and varied sizes and shapes. "We market them at
the farm-stand as "ugly" tomatoes, but the taste is out of this world,"
said Wigsten.
And
while store tomatoes have thicker disease-resistant skins that won't
split in transport, heirlooms don't. "Heirloom tomatoes are not grown
for travel. They don't ship well and are easily damaged," said Wigsten.
He recommends purchasing heirloom tomatoes at your local farm-stand.
To choose the best tomatoes, smell them. Farm-fresh tomatoes smell
sweet. They should also be heavy, from all the vine-ripened juiciness.
These vine-ripened goddesses were picked just hours before their
arrival at the farm stand and they might still be warm from the sun.
You'll find farm-stand tomatoes in a variety of shapes and colors
including the Striped German or Cherokee purple. Wigsten reminds people
never to refrigerate tomatoes (which is how commercial tomatoes are
stored), as it changes their chemical composition and sugar content,
and can make them mealy and unappealing.
Heirloom tomatoes might cost a little more, but the flavor is worth it.
For these three tomato salsas from The Culinary Institute of America,
use the freshest locally-grown tomatoes you can find.
The CIA's tomato salsas won't conceal the tomato's delicious
fruitiness. The small amount of lime juice or vinegar will brighten and
balance the tomato's natural sweetness. Simply combine salsa
ingredients and let stand briefly to allow the flavors to blend.
Using heirloom, organic, fresh-picked local tomatoes will yield a salsa
bursting with flavor and natural sweetness. The toughest part will be
finding a chip worthy of your salsa's greatness.
Visit the CIA on-line at www.ciachef.edu to learn more about heirloom
tomatoes with a humorous video by Paul Wigsten himself. View the video
demonstration on YouTube™.
The following recipes, along with additional ones for your summer
fruits and vegetables can be found in the CIA's two new beautifully
illustrated cookbooks, Vegetables (2007, Lebhar-Friedman) and Hors d'Oeuvre at Home (2007, John Wiley & Sons), and are available in bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks.
Chayote-Jicama Salsa can be made with any of
your favorite heirloom tomatoes and is a great complement to any summer
party.
Photo Credit: CIA/Ben Fink
Chayote-Jicama Salsa
Serves 6 to 8
1 chayote squash, peeled and sliced
1 jicama, peeled and julienned
2 tomatoes, peeled, seeded, and diced
1 jalapeño, minced fine
1/2 cup diced red onion
1 Tbsp cider vinegar
Salt and pepper as needed
Dash of Tabasco to taste
Bring about 1 inch of
water to a rolling boil over high heat in a sauté pan. Add the sliced
chayote and cover the pan. Pan-steam the squash for about 12 minutes or
until the chayote is very tender. Drain it, and rinse with cool water
to stop the cooking.
Combine the chayote slices with all of the remaining ingredients in a bowl.
Chill the salsa for at least 2 to 3 hours or overnight. Taste the
salsa and adjust the seasonings with additional vinegar, salt, pepper,
or Tabasco, as needed.
Blackened Tomato Salsa
"Blackening" the tomatoes gives them a smoky taste, as well as making it easy to peel the tomatoes.
Serves 6
5 plum tomatoes
1 Tbsp olive oil
1 Spanish onion, cut into 1/4-inch-thick slices
1/2 dried chipotle chile
Salt to taste
Place the tomatoes on a wire rack
directly over a gas burner or on a medium-high grill. Turn them
frequently until they are blackened over their entire surface. Set
aside.
Heat the oil in a large sauté pan over medium heat. Add the onion
slices and cook on both sides until they are a very deep brown, about
15 to 20 minutes total cooking time.
Coarsely chop the tomatoes and onions. Combine the tomatoes,
onions, chili, and salt in a blender of food processor. Puree the
mixture in short pulses to make a chunky salsa. Serve warm or at room
temperature.
Salsa Fresca
Serves 16
1 lb 2 oz tomatoes, seeded and diced
1/2 cup minced onion
1 green pepper, diced
2 garlic cloves, minced
1 Tbsp chopped cilantro
1 tsp chopped oregano
2 limes, juiced
1 jalapeño, minced
2 Tbsp olive oil
Salt and pepper to taste
Combine all ingredients, taste, and adjust seasoning. Refrigerate leftovers.
Tempura is, at first glance, a simple dish consisting of batter-coated vegetables or fish which have been deep-fried. But properly prepared tempura is much, much more.
Imagine the freshest shrimp cooked to tender, sweet perfection, scantily dressed in only a thin, crunchy lace shell. Tempura is the gild on the culinary lily, adding a textural crown to the most perfect, freshest morsels.
Tempura incorporates the classic Japanese culinary traditions of using the freshest ingredients prepared simply, to maintain their natural flavor, and artfully presenting them. The Culinary Institute of America's vegetable tempura captures all those elements, yielding crisp, golden vegetables paired with a traditional Asian-style dipping sauce.
Traditional tempura is crisp, light and fresh-tasting. Remembering a few basic elements of good tempura cooking will help you achieve results that rival even the best Japanese restaurants.
"The most important element of good tempura is fresh ingredients. It is not a way to use up aging vegetables from the depths of your refrigerator. There is little coating to mask the vegetables' flavor," said Chef Shirley Cheng, instructor at the Culinary Institute of America.
"To prevent the shrimp from curling when frying, score the underside of the shrimp a few times with a small knife, then press the scored side onto a cutting board, massaging the shrimp straight from tail to head, breaking up the tissue that typically contracts when heated," said Cheng. If your guests are cooking their own tempura, use a long skewer run lengthwise to straighten shrimp.
Cold water is essential in tempura to keep gluten from forming in the batter (like using ice water in pie dough). Over-mixing the batter could develop gluten, so mix only until the lumps disappear. Refrigerating the batter while the oil is heating will also relax the gluten in the batter.
Use only fresh (not reused) vegetable oil for tempura. A combination of vegetable, canola or peanut oil can be used. Oil should be heated to and maintained at 350°F. A thick-walled pot will help maintain oil temperature, as will a good deep-frying thermometer.
Fry vegetables in batches until light golden brown, and then drain briefly on paper towels. To maintain its crisp, hot texture, arrange tempura on a warmed decorative platter in light, lofty piles, allowing steam to escape between the pieces. Serve immediately with a small bowl of dipping sauce and, if desired, a julienne of Nori seaweed. Commonly used to wrap sushi rolls, Nori seaweed comes in dried sheets and can be cut with scissors to create a beautiful, edible and nutritious garnish. Nori seaweed can be found at your local Asian market or in fine food markets.
This and other delicious recipes can be found in Vegetables, the CIA's latest cookbook (Lebhar-Friedman, 2007), available now at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks/.
Vegetable Tempura
Photo Credit: CIA/Ben Fink
Tempura Makes 4 to 6 appetizer servings
Dipping Sauce
2 scallions, minced
1/4 cup soy sauce, plus as needed
1/4 cup water
2 tbsp rice vinegar
2 tbsp honey
1 tbsp minced gingerroot
2 garlic cloves, minced
1 tsp dry mustard
1 tsp hot chili sauce, plus as needed
Batter
2 cups all-purpose flour
4 tsp baking powder
1/4 cup dark sesame oil
1/2 lb. large shrimp (26/30 count), peeled but tail shell intact, deveined, straightened
1 cup red pepper strips
1 cup yellow pepper strips
1 cup broccoli florets
1 cup quartered mushrooms
1 small zucchini, cut on the diagonal, 1/8 inch thick
1 small yellow squash, cut on the diagonal, 1/8 inch thick
Salt and pepper as needed
Vegetable oil for deep frying
For the dipping sauce:
Combine the scallions, soy sauce, water, vinegar, honey, ginger, garlic, mustard, and hot sauce in a bowl.
Cover and refrigerate to let the flavors blend for at least 1 hour or up to 12 hours.
Taste and adjust the seasoning with soy sauce and hot sauce before serving.
For the batter:
Whisk together the flour and baking powder.
Add the cold water and sesame oil all at once and whisk until about the thickness of pancake batter and very smooth.
Refrigerate until ready to prepare the tempura.
Leave the tail shell on the shrimp (to serve as a handle) and massage the underside of the shrimp to straighten.
Blot the shrimp and vegetables dry, season with salt and pepper, and dip them in the batter to coat evenly.
Pour the oil into a tall pot to a depth of 3 inches.
Heat over medium heat until the oil registers 350°F on a deep-frying thermometer. Work in batches to avoid crowding
Slip the batter-coated shrimp and vegetables into the hot oil. Deep fry until the batter is golden brown and puffy, 3 to 4 minutes.
Turn the vegetables, if necessary, to brown and cook evenly.
Remove from the pot with tongs and drain briefly on absorbent towels.
Serve the vegetables at once with the dipping sauce.
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