At The Culinary Institute of America (CIA), every experience reinforces our belief that food is life. And at our campuses, you'll have every opportunity to create and savor yours.
There's no more dynamic place in the world to study food. Our proven degree programs feature 1,300-plus hands-on kitchen hours. And our outstanding faculty and facilities are just what you need to satisfy your passion.
Leading companies in the food world look to the CIA degree as a valued credential. And our list of celebrated alumni is as diverse as it is long -- including Grant Achatz, John Besh, Cat Cora, Johnny Iuzzini, Melissa Kelly, Charlie Palmer, Alfred Portale, Michael Symon, Roy Yamaguchi and Sherry Yard. They fully embraced the idea that Food is Life. Now it's your turn.
Minestrone, literally "big soup," is an Italian classic packed with vegetables, pasta, and beans. A bowl of minestrone can be a meal all by itself. There is no one right way to make minestrone. Recipes vary from cook to cook according to individual preferences, so feel free to improvise with other vegetables, beans, or pasta shapes to suit your taste. Pancetta is a type of Italian bacon. It can usually be found in delis and butcher shops, but if it is unavailable in your area, you can omit it or substitute regular bacon.
3/4 cup vermicelli or angel hair pasta (broken into 2-inch pieces)
1/2 cup chopped plum tomatoes (peeled and seeded)
1/4 cup cooked chickpeas (drained and rinsed if canned)
1/3 cup cooked kidney beans (drained and rinsed if canned)
1/3 cup prepared pesto
1/2 tsp salt, or as needed
1/4 tsp freshly ground black pepper, or as needed
Freshly grated Parmesan cheese as needed
Heat the oil in a soup pot over medium heat. Add the pancetta and cook until the fat melts, 3 to 5 minutes. Do not allow the pancetta to brown.
Add the cabbage, onions, carrots, celery, and garlic. Cook until the onions are translucent, 6 to 8 minutes.
Add the broth, potatoes, and Parmesan cheese rind. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Do not overcook them.
Meanwhile, cook the vermicelli according to package directions until tender. Drain.
When the vegetables in the soup are tender, add the cooked vermicelli, tomatoes, chickpeas, and kidney beans. Remove and discard the Parmesan rind.
Season the soup to taste with the pesto, salt, and pepper. Serve in heated bowls, sprinkled with the grated Parmesan cheese.
This recipe is from The Culinary Institute of America's The New Book of Soups cookbook, which is available for purchase online or at bookstores nationwide.
Thai hot-and-sour soup creates a fascinating interplay of spicy-hot chili and sour-citrus flavor. All the ingredients are crucial to the overall flavor, so don’t leave anything out. You can find them at Asian groceries and some specialty markets. Once you have all your ingredients assembled, this soup is a snap to put together.
Makes 8 servings
1/4 lb small (30-35 count) shrimp, peeled and butterflied 2 oz thin rice noodles (vermicelli) 2 qt Chicken Broth (page 15) 1 stalk fresh lemon grass, cut into 2-inch pieces, smashed 1/4 cup Thai fish sauce (nam pla) 2 tbsp chili oil 2 tsp lime zest 1/2 pickled chili Juice of 1 lemon Juice of 1 lime 1/3 cup drained canned straw mushrooms 1/4 cup chopped cilantro
Bring a medium-sized pot of water to a boil. Add the shrimp and boil until cooked through, about 3 minutes. Use a slotted spoon to transfer the shrimp to colander. Rinse under cold water, drain, and set the shrimp aside. Cook the rice noodles in the same pot of boiling water until tender, 2 to 3 minutes. Drain, rinse under cold water, and drain again. Set aside.
Combine the broth with the lemon grass, fish sauce, chili oil, lime zest, pickled chili, lemon juice, and lime juice in a wok or soup pot. Bring to a simmer and cook for 10 minutes. Strain or use a slotted spoon to remove the lemon grass.
Distribute the rice noodles, shrimp, mushrooms, and cilantro between 8 heated soup bowls. Pour the broth over and serve.
Fall is here and every farmers' market and stand is displaying its harvest of squashes. Americans were introduced to winter squashes by native Indians. Pilgrims and early colonists realized how easy they were to grow and how adaptable they were in many recipes.
Acorn, pumpkin, butternut, and Hubbard squashes have a hard, thick rind. The rind protects the squash and keeps it from spoiling for long periods, but makes the job of peeling it a challenge if you want to remove the rind before you cook the squash.
"Make an initial cut to create a flat, stable surface that makes it easier and safer to cut up the squash," recommends CIA Chef Scott Swartz. "Cut through a butternut squash at the point where the neck meets the rounded body. Use a spoon to scoop out the seeds and any filaments in the center of the squash. Then, set your squash, flat side down, on a work surface and use a chef's knife to cut away the skin."
Pumpkins also make their arrival this time of year. They are like the mascots of autumn. "Dressed" in orange-toned uniforms of varying shapes and sizes, their arrival to stores, farm stands, and front porches inspires the spirit of the season year after year. From pumpkin carving to pie baking, this popular gourd encourages creativity in the kitchen.
Chef Swartz suggests using pumpkins to serve his Butternut Squash Soup. Use smaller pumpkins for individual plated servings, or dress up a party buffet by placing the soup in one big pumpkin for guests to serve themselves.
Prepare the pumpkins by washing them with warm soapy water, rinsing them thoroughly, and patting them dry. Carve out the top to make a lid and remove the seeds from the inside. You can also carve away some of the flesh inside the pumpkin so it can hold more liquid.
The following recipe has been adapted from The Culinary Institute of America's The New Book of Soups (2009, Lebhar Friedman), which is available at bookstores nationwide or at www.ciaprochef.com/fbi/books.html.
8 small pumpkins (about a pound each) or one large pumpkin
Heat the butter in a soup pot over medium heat. Add the onion, carrot, celery, ginger, and garlic. Cook, stirring frequently, until the onion is tender and translucent, 5 to 6 minutes.
Add the broth, squash, and apple. Bring the broth to a simmer over medium-low heat and cook until the squash is tender enough to mash easily with a fork, about 20 minutes.
While the soup is cooking, wash the pumpkins with mild soapy water, rinse thoroughly, and pat dry. Carve a lid off the tops and remove the seeds from inside.
Purée the soup using a handheld blender directly in the pot, with a sieve or a food mill, or in a countertop blender food processor. Return it to the soup pot if necessary. Return the soup to a simmer over medium-low heat.
Season the soup as needed with salt, pepper, and orange zest.
You can serve the soup in heated bowls topped with a dollop of crème fraîche if desired.
Or, to serve the soup in pumpkins, place each pumpkin onto a plate and fill them with soup topped with a dollop of crème fraîche if desired. If serving the soup in one large pumpkin, place the lid back on top to keep the soup warm. You can also offer the crème fraîche in a separate bowl on the buffet.
Great gumbo is a passion with Cajun folks, and the key to making a good one is the roux. Authentic Cajun roux—Red Bone Roux—is the color of Louisiana clay.
Roux is made by cooking flour in fat. You can use butter, oil, or drippings from meat or chicken. Heat the fat over medium heat and then stir in the flour until smooth and moist, with a glossy sheen. Stir frequently to prevent scorching as you cook the roux to the desired color.
Chef Brannon Soileau of The Culinary Institute of America (CIA) teaches culinary skill development at the college's new campus in Singapore. He tells his students to allow enough time to make it—at least 30 minutes—and to think about the combination as a 60 to 40 ratio, with 60 percent flour and 40 percent fat. Incorporate the flour into the fat until it looks like wet sand or wet peanut butter. Use vegetable oil instead of butter if you are making a dark roux. Butter can be used to make a white roux, but it will break down and scorch if it is cooked too long and will give you a burned flavor and black flecks. And if you are taking the roux all the way to brown, it's especially important not to rush it or it will scorch and you will develop those black specs.
Cook—and develop to pick up color and flavor—on medium to low heat, stirring with a wooden spoon and scraping down the sides of the pan constantly. Aroma will tell you a lot about roux. A white roux (fig. 1) will smell like bread that is just starting to bake. A blond roux (fig. 2) will have a nutty smell, and red bone Cajun brown roux (fig. 3) smells like almost-burned microwave popcorn.
As your roux develops into brown, be very careful handling it, as it will be extremely hot. Also, when adding liquid to any roux, avoid extreme temperature differences. Very cold liquids harden the roux, while extremely hot liquids can splatter when combined with roux. After combining roux with a liquid, return the mixture to a full boil so the flour can properly thicken the liquid.
"The roux is the heart of the gumbo," says CIA Chef Brannon Soileau. "Take your time to make it right. If you want to save some time, you can make a roux and store it in the refrigerator or freezer so it is ready when you need it. Gumbo is a stew and can be made with anything you wish to put into it, so feel free to substitute."
The following recipe is from The Culinary Institute of America's Gourmet Meals in Minutes (Lebhar-Friedman, 2004), which is available for purchase at bookstores nationwide or at www.ciaprochef.com/fbi/books.html.
1/2 pound andouille sausage, sliced into 1/4-inch pieces
2 duck breasts (preferably smoked), skinless
2 teaspoons salt, or as necessary
1 teaspoon freshly ground black pepper, or as necessary
1/2 pound shrimp, peeled and deveined
3 plum tomatoes, seeded and diced
1/2 teaspoon hot sauce
In a small saucepan, combine the butter and flour to form a roux, and cook over medium heat until dark brown, stirring frequently, about 8 to 10 minutes.
While the roux is cooking, sauté the onions, celery, and bell pepper in the vegetable oil over medium to medium-high heat until golden brown, about 12 to 15 minutes.
Add the garlic and cook for 2 more minutes, or until the aroma of the garlic is noticeable. Add the tomato paste and cook to a rich red-brown color, stirring constantly, about 3 to 4 minutes. Deglaze the pan with the white wine and allow the wine to reduce by half.
Bring the chicken broth to a simmer. Whisk the roux into the hot broth, making sure there are no lumps. Add the vegetable mixture and stir well. Add the tomato puree, ham hock, and okra and simmer for 15 to 20 minutes.
While the gumbo is simmering, cook the andouille in a sauté pan over medium-high heat until browned and cooked through, about 4 to 5 minutes. Remove the andouille from the pan and reserve the fat. Season the duck breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper, and sauté in the andouille fat over medium-high heat until cooked thoroughly. Once cool enough to handle, cut into medium dice.
Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dry-sear the shrimp in a separate pan over high heat until cooked through, about 2 to 3 minutes. Add the shrimp, andouille, and duck to the gumbo along with the tomatoes. Continue to simmer until all the ingredients are heated through. Season with the remaining salt and pepper, and add hot sauce as necessary.
A bowl of warm mushroom soup is the perfect antidote to bracing weather and nipping winds during the cold winter months. It's velvety texture and delicate hues are comforting reminders of childhood for many, and serving this simple soup in a glass mug with a Parmesan Foam makes it a sophisticated part of any meal.
"Those foams that you see the chefs use on competitive cooking shows are nothing more than a flavorful liquid with some seasonings simmered inside of it that is whipped until it bubbles," says Brad Barnes, senior director, culinary education at The Culinary Institute of America. "Foams are made by using soy lecithin, an all-natural powder that can be purchased at any health food store. It helps to stabilize the bubbles and keep the foam on top of the soup."
According to classic definitions, a cream soup is based on a bechamel sauce—which is milk thickened with roux—and is finished with heavy cream, making it very rich and high in calories. The CIA's recipe for cream of mushroom soup is made lighter by cutting back on the amount of butter and cream, and then relying on the pureed vegetables to add texture to the soup.
More "exotic" varieties of mushrooms, such as cèpes (porcini), cremini, and oyster, work well in this soup, as do regular white mushrooms. Use a combination or a single variety, depending on what's available, and which ones are your favorites.
Garnishes for cream soups are usually a diced meat or vegetable that reflects the major flavoring ingredient. The CIA's cream of mushroom soup is typically garnished with mushrooms, leeks, and celery. You can also add other ingredients such as chopped sweet red pepper and egg whites to give added color to the soup. You may also opt to finish the soup with a touch of sherry instead of the lemon juice.
The following recipe is adapted from The Culinary Institute of America's The New Book of Soups (Lebhar-Friedman Books, 2010) www.ciaprochef.com/fbi/books.html.
1/4 cup small diced peeled red pepper, sautéed until tender
1/4 cup chopped hard-boiled egg whites
1/4 cup leeks sautéed until tender
1/4 cup celery sautéed until tender
1/4 cup sliced mushrooms sautéed until tender
Parmesan Foam (recipe below)
Melt 6 tablespoons of the butter in a soup pot over medium heat. Add the chopped mushrooms, celery, and leek. Cook, stirring frequently, until softened, 6 to 8 minutes.
Add the flour and cook, stirring constantly, for 3 to 4 minutes.
Whisk in the broth gradually. Add the thyme sprig, bring to a simmer, and cook for 30 minutes.
Meanwhile, melt the remaining butter in a skillet. Add the sliced mushrooms and sauté until cooked through, about 5 minutes. Remove from the heat and reserve.
Remove and discard the thyme. Puree the soup, then strain through cheesecloth or a fine sieve. Return the soup to the soup pot and place over low heat. Add the heavy cream and season to taste with the lemon juice, salt, and pepper. Heat the soup, but do not boil.
Serve in heated bowls, garnished with the reserved cooked mushrooms.
Nutritional information per 8-ounce serving without garnishes: 200 calories, 17g total fat, 5g protein, 140mg sodium, 10g total carbohydrate, 1g dietary fiber
Parmesan Foam
Makes approximately 1 1/2 cups
1 cup 2% milk
1/2 teaspoon soy lecithin
1 cup grated Parmesan Cheese
1/2 teaspoon minced garlic
1/2 teaspoon cracked black pepper
3/4 cup low sodium chicken broth (you may substitute mushroom broth)
Combine the milk and soy lecithin in a saucepan; scald the milk. Remove from the heat and whisk in the cheese, garlic, and pepper. Steep this mixture at room temperature for 30 minutes.
Strain the milk and discard the cheese and seasonings.
Pour liquid into a 1-quart measuring cup and froth with an emersion blender until foam develops.
1 stewing hen, about 3 pounds 3 quarts chicken broth ¼ cup butter 1 ¼ cups thinly sliced leek (white and light green parts) 1 ¼ cups thinly sliced onion ¼ cup thinly sliced celery 2 tablespoons minced shallots ¼ cup all-purpose flour Sachet: 4 to 5 black peppercorns, 1 bay leaf, 4 to 5 parsley stems, 1 garlic clove, 1 sprig fresh thyme or ½ teaspoon dried thyme enclosed in a large tea ball or tied in a cheesecloth pouch 1 cup heavy cream, heated Salt to taste Freshly ground white pepper to taste
Place the hen and giblets (discard or reserve liver for another use) in a tall soup pot. Cover with cold broth. Bring to a simmer, skimming away any scum as necessary. Simmer gently until the hen is fork tender, about 1 hour (continue to skim during simmering as needed).
Remove the hen from the broth and let cool. Dice or shred the breast meat for a garnish; reserve the remaining meat for another use. Strain the broth through a fine sieve and set aside.
Clean the soup pot and place it over medium heat. Melt the butter, and then add the leek, onion, celery and shallots. Stir to coat evenly with butter. Cover the pot and cook the vegetables, stirring occasionally, until tender and translucent, 4 to 6 minutes.
Add the flour and cook over low heat for 6 to 7 minutes, stirring almost constantly. Gradually add 8 cups of the broth, using the whisk to work out any lumps after each addition (refrigerate or freeze any remaining broth for another use). Add the sachet and bring to a simmer. Simmer gently for 45 minutes, stirring occasionally and skimming the surface as necessary.
Remove and discard the sachet. Strain the soup through a fine sieve, reserving the liquid.
Place the solids into the Professional Series container and secure lid. Select Variable 1. Turn the machine on and quickly increase speed to Variable 10, then to High. Blend for 30 seconds or until smooth. Add purée to the reserved liquid in soup pot.
Return the soup to a simmer. Remove from the heat and add the hot cream. Add the diced or shredded breast meat. Season to taste with the salt and white pepper. Serve in heated bowls.
Create signature dishes the way professional chefs do—with the CIA™ Professional Series by Vita-Mix. It easily handles the work of many appliances, so you can blend, puree, chop, juice, grind and more, all in one versatile machine.
1 tablespoon butter 1 ¼ cups diced onion 1/3 cup diced carrot ½ cup diced celery 1 tablespoon minced ginger 1 clove garlic, minced 3-4 cups chicken broth 2 cups cubed butternut squash 1 cup acorn squash ½ cup sliced yellow or white potato (peeled) ¼ teaspoon salt, or to taste ¼ teaspoon ground white pepper, or to taste 1 teaspoon grated orange zest
Heat the butter in a soup pot over medium heat. Add the onion, carrot, celery, ginger and garlic. Cook, stirring frequently, until the onion is tender and translucent, 5 to 6 minutes.
Add the broth, squashes and potato. Bring the broth to a simmer over medium-low heat and cook until the squashes are tender enough to mash easily with a fork, about 20 minutes.
Place the soup in two batches into the Professional Series container and secure lid.
Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High.
Blend for 30 seconds or until completely smooth. Pour back into soup pot. Repeat with remaining soup. Return soup to a simmer over medium-low heat.
Season to taste with salt, pepper and the orange zest. Serve in heated bowls.
Tip: Quickly chop the onion, carrot, celery, ginger and garlic in the Professional Series. Simply select Variable speed 4. Turn machine on and while the machine is running, remove the lid plug. Drop in vegetables through the lid plug opening. Blend for 5 to 10 seconds, or until the desired fineness is attained. Continue with step 1 above.
Create signature dishes the way professional chefs do—with the CIA™ Professional Series by Vita-Mix. It easily handles the work of many appliances, so you can blend, puree, chop, juice, grind and more, all in one versatile machine.
4 poblano chiles 4 teaspoons corn oil 1 ancho chile 10 oz smoked pork, diced (about 2 ½ cups) Salt to taste Freshly ground black pepper to taste 1 ¼ cups diced onion 2 garlic cloves, minced 1 jalapeno pepper, seeded, minced 3 tablespoons masa harina (optional) 2 tablespoons tomato paste 1 ½ quarts chicken broth 1 teaspoon dried oregano 1 teaspoon dried thyme ¾ cup canned hominy, rinsed and drained Juice of 1 lime, or as needed ½ cup grated jalapeno jack cheese 2 tablespoons chopped fresh cilantro ½ cup diced jicama (optional) 1 tomatillo, papery hull removed, washed and diced (optional) 2 to 3 radishes, diced or cut into matchsticks (optional)
Preheat the broiler. Brush the poblanos with 1 teaspoon of the oil. Place poblanos under the broiler and turn as they roast so that they blacken evenly on all sides. Put the poblanos in a bowl and cover. Let the poblanos steam for 10 minutes, then remove them from the bowl and pull off the skin. Use the back of the knife to scrape away any bits that don’t come away easily. Remove the seeds, ribs and stem from the poblanos. Chop the flesh coarsely. Set aside.
Heat a cast iron or other very heavy skillet over high heat. Remove the stem and seeds from the ancho and straighten it into a single layer. Toast the ancho by placing it in the hot skillet and pressing down hard with a metal spatula until it crackles and a wisp of smoke rises, 3 to 5 seconds. Flip over and repeat with the other side. Chop the ancho coarsely and set aside.
Heat the remaining oil in a soup pot over medium heat. Season the pork cubes with the salt and pepper and add to the pot. Cook until the pork is well browned, about 5 minutes. Add the onion and continue to cook another 5 minutes. Add the garlic and jalapeno pepper and cook 1 minute more. Add the masa harina (if using) and cook for 1 minute. Add the tomato paste and cook for 1 minute.
Add 4 ½ cups of the broth, along with the oregano and dried thyme. Bring to a simmer and cook for at least 20 minutes.
Meanwhile, place the remaining 1 ½ cups of broth and the ancho chile in a sauce pan. Bring to a simmer and cook until the chile is quite tender, about 15 minutes. Place mixture into the Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 30 seconds or until the mixture is smooth.
When the soup has simmered for at least 20 minutes, add the ancho puree. Continue to simmer another 15 minutes. Add the poblanos and hominy. Simmer the soup 10 minutes more.
Just before serving, season to taste with the lime juice, salt and pepper. Serve in heated bowls garnished with the cheese, cilantro, and jimaca, tomatillo, and radish (if using). Or put the garnishes in small bowls and pass them on the side.
Create signature dishes the way professional chefs do—with the CIA™ Professional Series by Vita-Mix. It easily handles the work of many appliances, so you can blend, puree, chop, juice, grind and more, all in one versatile machine.
This flavorful dish comes from Tuscany, where it’s ideal with the region’s famed red wines. Though this peppery stew is usually served by itself, accompanied only by freshly ground pepper, it is also paired nicely with polenta. You can make the stew up to four days in advance stored in an air-tight container in the refrigerator.
Makes 6 to 8 servings
4 ounces pancetta 8 ounces cipollini or pearl onions 3 pounds beef chuck-eye roast, cut into 1½ inch-cubes 1½ teaspoons kosher or sea salt 2 teaspoons coarsely ground black pepper All-purpose flour, as needed 2 cups coarsely chopped onion ½ cup chopped celery 3 garlic cloves, peeled and crushed ¼ cup all-purpose flour 2 cups full-bodied dry red wine 2 tablespoons dried porcini mushrooms, reconstituted and finely chopped 1 cup low-sodium meat or chicken broth 2 fresh bay leaves 1 sprig fresh rosemary, leaves only, finely chopped 2 sprigs fresh thyme, leaves only, finely chopped ½ pound white mushrooms, brushed clean and quartered 2 cups cubed butternut squash or pumpkin, peeled and seeded 2 tablespoons fresh chopped flat-leaf parsley
In an ample oven-safe Dutch oven over medium heat, sauté the pancetta until it is browned, about 6 minutes. Remove from the pan using a slotted spoon and spread it out on a paper towel. Reserve the drippings for use later.
Bring a pot of water to a rapid boil over high heat. Peel and trim the cipollini or pearl onions lightly (but try not to cut the root end too deep; that will help the onion hold together as it cooks.) Add the onions to the water and cook at a boil until the tip of a paring knife slides about halfway into the onion, about 6 to 7 minutes. Drain and set aside.
Preheat the oven to 300°F.
Place the beef cubes in large bowl. Season with salt and pepper to taste. Pile the flour onto a piece of waxed paper or place it in a flat plate. Dredge the meat in the flour, shaking off any excess. Heat 2 tablespoons of the reserved pancetta fat or olive oil in the Dutch oven over medium-high heat. Add the beef in two separate batches.
Brown the meat on all sides, about 5 minutes, adding another tablespoon of fat, if needed. Remove the meat and set it aside. Add the chopped onion and celery to the pot and sauté until almost softened, 4 to 5 minutes. Reduce the heat and the add garlic. Continue to sauté for about 30 seconds more. Stir in the flour and, when it is lightly colored, about 2 minutes, pour in the wine. Add the porcini, scraping up any browned bits that may have stuck to pot. Add the broth, bay leaves, rosemary, thyme, and reserved pork bits and bring to simmer. Return the meat to the pan and bring the liquid to a simmer once again. Cover and slide the pot into the oven. Cook for a total of about 2 hours.
In the meantime, in an ample skillet, heat 2 tablespoons of the reserved pancetta drippings or olive oil over high heat until hot enough to sear the mushrooms. Add the white mushrooms and sauté until browned, tossing frequently, about 5 minutes. Remove the mushrooms from the skillet using a slotted spoon and set them aside. Add the par-cooked cippolini or pearl onions and sauté over high heat until lightly browned, 2 to 3 minutes. Remove the pan from the heat and set aside.
When the meat starts getting tender, after about 1½ hours, add the butternut squash or pumpkin to the stew. Cover and return to the oven. Cook until the meat, squash, onions and celery are tender, about 20 to 30 minutes longer. Stir in the reserved mushrooms and the parsley, taste, and season with additional salt, if needed, and plenty of pepper.
3/4
cup chopped leek (white and light green parts)
3
cups sliced sweet potatoes (peeled)
1-quart
chicken broth
3
tablespoons creamy peanut butter
1/4
cinnamon stick
3/4
cup peanuts
1 1/2
cups heavy cream
Salt
to taste
2 1/2
tablespoons molasses
Freshly
grated nutmeg to taste
Chopped
peanuts for garnish
Preheat
the oven to 325°F. Melt the butter in a soup pot over medium heat. Add the
celery, onion, garlic and leek. Stir to coat evenly with butter. Cook,
stirring frequently, until the vegetables are softened, 4 to 6 minutes.
Add
the sweet potatoes, broth, peanut butter and cinnamon stick. Bring to a
simmer and cook until the potatoes are fully tender, about 25 minutes.
Meanwhile,
spread the peanuts in a single layer in a pie pan. Toast the peanuts in
the oven until light brown, 3 to 5 minutes. Shake the pan occasionally and
watch carefully, as nuts can burn quickly. Let the peanuts cool, chop
coarsely and set aside.
Remove
and discard the cinnamon stick. Transfer the mixture to the Professional
Series container and secure lid. Select Variable 1. Turn machine on and
quickly increase speed to Variable 10, then to High. Blend for 30 seconds.
Return the soup to the soup pot and place over low heat. Add 1/2 cup of
the cream. Season to taste with salt. Keep warm but do not boil.
Place
remaining 1 cup heavy cream, molasses, nutmeg, and a pinch of salt into
the Professional Series container and secure lid. Select Variable 1. Turn
machine on and quickly increase speed to Variable 10, then to High. Blend
for 3–5 seconds or until mixture stops circulating. Do not over mix. Serve
the soup in heated bowls, garnished with the whipped cream and chopped
peanuts.
Create signature
dishes the way professional chefs do—with the CIA™
Professional Series by Vita-Mix. It easily handles the work of many
appliances, so you can blend, puree, chop, juice, grind and more, all in one
versatile machine.
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.
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.
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.
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.
