Recipes https://ice.edu/ en This Lobster En Brioche Is a Thing of Dreams https://ice.edu/blog/lobster-en-brioche-recipe <span>This Lobster En Brioche Is a Thing of Dreams</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Thu, 05/26/2022 - 15:08</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/chef-herve-lobster-roll-LEDE.jpg?itok=_HjZtuvB Make the most of the spring season with this stunning recipe by ICE’s Director of Culinary Affairs, Hervé Malivert. <time datetime="2022-05-26T12:00:00Z">May 26, 2022</time> Abbe Lewis — Content Director <p>As the weather gets warmer, we find ourselves looking towards crisp ingredients to satiate our appetites, like vibrant asparagus, spring peas and an abundance of herbs. “I love all the greens,” says Hervé Malivert, ICE’s Director of Culinary Affairs. “Amaranth, pea shoots, mustard greens, sorrel and all the green vegetables like snap peas, asparagus, young squash and radishes.” </p> <p>During this time of year, Chef Hervé pairs those aforementioned green veg with shellfish, like his decadent lobster en brioche, an elevated take on a lobster roll that’s accompanied with pea purée, pickled cherry tomatoes and zesty orange jam.</p> <p>Try your hand at his recipe this season.</p> <p><a class="link--round-arrow" href="https://www.ice.edu/newyork/career-programs/school-culinary-arts"><strong><em>Study Culinary Arts with Chef Hervé at ICE</em></strong></a></p> <h5>Lobster En Brioche</h5> <p><em>Serves 4</em></p> <h3>For the Court Bouillon:</h3> <ul><li>14 ounces leeks, trimmed of the root, green parts removed and cut in half lengthwise</li> <li>10 ounces carrots, peeled and roughly chopped</li> <li>7 ounces fennel, peeled and roughly chopped</li> <li>1 thyme sprig</li> <li>1 bay leaf</li> <li>1/2 ounces black peppercorns</li> <li>1 cup white wine</li> <li>1/2 cup white wine vinegar</li> <li>1/2 cup dry white vermouth</li> <li>1 gallon water</li> </ul><h3>For the Lobsters:</h3> <ul><li>2 lobsters (1 1/4 pounds each)</li> </ul><h3>For the Lobster En Brioche: </h3> <ul><li>4 lobster tails, cooked (save the claws for the final presentation)</li> <li>1 brioche loaf, unsliced</li> <li>1 egg white, beaten</li> </ul><h3>For the Pea Purée:</h3> <ul><li>5 ounces shallots, peeled and minced</li> <li>1 pound peas, frozen or fresh (if fresh, clean the peas from their shells)</li> <li>1 ounce unsalted butter</li> <li>1 tablespoon rice vinegar</li> <li>Water, as needed</li> </ul><h3>For the Pickled Cherry Tomatoes</h3> <ul><li>8 cherry tomatoes</li> <li>2 cups rice vinegar</li> <li>1 cup water</li> <li>1/2 cup sugar</li> <li>3 garlic cloves, crushed</li> <li>2 jalapeños, cut in half lengthwise</li> <li>2 ounces fresh ginger, sliced</li> <li>Corn oil, for frying</li> </ul><h3>For the Orange Jam</h3> <ul><li>1 pound oranges</li> <li>25%* sugar</li> <li>2 tablespoons corn oil</li> </ul><h3>For Finishing and Assembly</h3> <ul><li>1 ounce unsalted butter</li> <li>4 lobster claws</li> <li>2 baby cucumbers</li> <li>1 ounce extra-virgin olive oil</li> <li>12 micro celery leaves (3 per plate)</li> <li>12 micro pea shoots (3 per plate)</li> </ul><p><em>*For this recipe, I prefer using a percentage of the weight of the whole orange.</em></p> <h3>For the Court Bouillon:</h3> <ol><li>Soak the leeks in cold water to remove any sand and dirt. Drain, rinse and roughly chop. </li> <li>In a large stock pot, combine leeks, carrots, fennel, thyme, bay leaf, black peppercorns, white wine, white wine vinegar, dry white vermouth and water. Bring to a boil and let simmer 30 minutes. Reserve.</li> </ol><h3>For the Lobster:</h3> <ol><li>Tie the lobster tails with two chopsticks or skewers and butcher’s twine to keep them straight while cooking.</li> <li>Bring the reserved court bouillon to a a boil, add the lobsters, cover with a lid and boil for 1 minute.</li> <li>Remove the pot from the heat and keep the lobsters covered in the liquid for 10 minutes. </li> <li>Remove the lobsters and let them cool at room temperature for 15 minutes. Transfer to the refrigerator to chill. </li> <li>Working over a bowl, separate the lobster tails from the bodies, removing the entire shell, but keeping the tail and claws intact.</li> <li>Cut the lobster tails in half, lengthwise. Reserve.</li> </ol><h3>For the Lobster En Brioche:</h3> <ol><li>Using a bread slicer, cut lengthwise 4 3/16”-thick slices (5mm) of brioche. Remove the crust. </li> <li>Lay a double layer of plastic wrap on a flat surface. Place 1 slice of bread on the plastic wrap and brush with egg white. </li> <li>Arrange the first half of the lobster tail on top of the brioche, placing the thicker part on the left. Add the other half of the lobster tail, with the thicker part on the right, on top of the first half. By doing so the lobster tail will have the same thickness.</li> <li>Using the plastic wrap, roll tightly along the length to form a nice even cylinder. As you roll, pay careful attention to avoid having plastic in the middle of the roll. </li> <li>Repeat steps 2-4 with the remaining bread and lobster tails.</li> <li>Chill the four rolls in the refrigerator for 30 minutes.</li> </ol><h3>For the Pea Purée:</h3> <ol><li>In a pot of boiling salted water, cook the peas for about 2 minutes. Drain, shock in ice water for 30 seconds, drain again and reserve.</li> <li>In a sauté pan over medium heat, melt the butter and cook the shallots until golden brown, approximately 3 minutes.</li> <li>Add the reserved peas and the vinegar, and cook for another minute.</li> <li>Transfer the hot pea mixture to a blender and mix on high speed, adding cold water if needed to achieve a smooth and creamy puree. </li> <li>Transfer the puree to a tray placed over ice to cool quickly. (Cooling rapidly will keep the nice green color.)</li> </ol><h3>For the Pickled Cherry Tomatoes:</h3> <ol><li>In a saucepan, heat the oil to 350˚F. </li> <li>Clean and dry the tomatoes. Place them in the oil and fry for 10 seconds. </li> <li>Transfer the tomatoes to an ice bath to stop the cooking process, and peel when cooled. Place in a plastic container with a lid.</li> <li>Combine the remaining ingredients in a sauce pan and bring to a boil. Simmer for 5 minutes. </li> <li>Remove the pan from heat and let cool for 5 minutes.</li> <li>Pour the pickling juice over the tomatoes to cover, seal the container with the lid and transfer to an ice bath to cool completely for about 1 hour until the pickles have pickled nicely.</li> <li>Remove the tomatoes from the pickling juice, quarter and reserve.</li> </ol><h3>For the Orange Jam:</h3> <p><strong>For Sous Vide:</strong> </p> <ol><li>Cut the ends off of each orange and cut into 6 wedges leaving the skin on. Remove the seeds.</li> <li>Transfer the oranges and sugar to a sous-vide bag and vacuum pack.</li> <li>Cook the oranges using an immersion circulator for 14 hours at 180˚F.</li> <li>Remove the oranges from the bag and transfer to a blender; mix on high speed until smooth.</li> <li>While the blender is running, add the oil until the consistency becomes that of a smooth jam. Transfer to a squeeze bottle and reserve. </li> </ol><p><strong>For Canning:</strong></p> <ol><li>Cut the ends off of each orange and cut into 6 wedges leaving the skin on. Remove the seeds.</li> <li>Transfer oranges and sugar to a canning jar and firmly close the lid.</li> <li>Place the jar in a. Canning rack inside a pressure cooker. Make sure the jar is covered by 1/2” of water, close the lid of the pressure cooker and cook for 2 hours. </li> <li>Release the pressure cooker and open the pot.</li> <li>Remove the oranges from the bag and transfer to a blender; mix on high speed until smooth.</li> <li>While the blender is running, add the oil until the consistency becomes that of a smooth jam. Transfer to a squeeze bottle and reserve. </li> </ol><p><strong><strong> </strong></strong><strong><strong>For Finishing and Assembly:</strong></strong></p> <ol><li>Warm the pea purée over low heat.</li> <li>Remove the plastic wrap from the lobster rolls.</li> <li>In a nonstick pan over low heat, melt the butter and sear the lobster rolls on all sides until warm and golden brown, approximately 5 minutes.</li> <li>Cut the extremity of each roll for a nice clean presentation, and then cut the roll in half to make 4 portions.</li> <li>Peel and cut the cucumbers into a 3”-long to 1”-wide rectangle. Sprinkle with Maldon salt.</li> <li>Form a tear shape with the pea purée by dragging a spoonful from the top of the plate (12 o’clock) downward.</li> <li>Add the lobster roll to the left of the purée and the cucumber to the right.</li> <li>Brush the lobster claw with the oil and place the claw on top of the cucumber.</li> <li>Top the lobster roll and claw with a few drops of the orange jam and arrange a few quartered pickled cherry tomatoes and micro greens around the plate. Serve immediately. </li> </ol> Recipe Culinary Arts Fish &amp; Seafood Spring <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24871&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="9E1NABlvH6e3e0hRrEqM0ukzpfb5tZk8hzsef0G4EYE"></drupal-render-placeholder> </section> </div> </div> Thu, 26 May 2022 19:08:34 +0000 abaker 24871 at https://ice.edu Einat Admony's Fried Beef Kibbeh https://ice.edu/blog/einat-admony-fried-beef-kibbeh-recipe <span>Einat Admony&#039;s Fried Beef Kibbeh</span> <span><span lang="" about="/user/79881" typeof="schema:Person" property="schema:name" datatype="">crose</span></span> <span>Fri, 05/13/2022 - 12:36</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/Untitled%20design%20%2836%29.png?itok=mHwqVKnO A recipe from the ultimate balaboosta <time datetime="2022-05-16T12:00:00Z">May 16, 2022</time> Carly Rose — Social Media Assistant <p>Balaboosta's Einat Admony visited ICE's NY campus and shared her recipe for fried beef kibbeh. </p> <p>In Yiddish, the term balaboosta means "perfect housewife." Einat Admony, chef and owner of fine dining Middle Eastern restaurant Balaboosta in Manhattan's West Village neighborhood, champions this phrase in the spirit of welcoming and connecting with people over food. Chef Einat is also the owner of the falafel chain Taim and New York's first couscous bar, Kish-Kash. In keeping with the flavors found at her restaurants, Chef Einat chose to demonstrate a Middle Eastern staple during her visit to ICE's campus: fried beef kibbeh.</p> <p>"This is what my Mom would make for us when she was nice," she says, laughing, of the inspiration behind her kibbeh. "My mom was born in Iran and came to Israel when she was 11, and ended in an Iraqi foster home. And my dad was [a] Yemenite, so we grew up with a lot of Persian food, a lot of Moroccan food — a lot of different cultures in one house."</p> <p><strong><em>Pursue your culinary passions with <a class="link--round-arrow" href="https://www.ice.edu/newyork/career-programs" target="_blank">career training at ICE.</a></em></strong><br /><br /> One thing these cuisines all rely on heavily are spices, and Chef Einat stresses that she never purchases ground spices. At the start of every week, the Balaboosta team will toast and ground all spices needed for the entirety of the week. "Middle Eastern food depends so much on spices," she says. "It makes a huge difference." <br /><br /> Try your hand at Chef Einat's fried beef kibbeh with her recipe below. <br />  </p> <p><img alt="beef-kibbeh" data-entity-type="" data-entity-uuid="" src="/sites/default/files/content/blog-article/image/beef-kibbeh.jpg" class="align-center" /></p> <p> </p> <h5>Fried Beef Kibbeh</h5> <h5>For the Kibbeh Dough:</h5> <ul><li>3 cup fine bulgar wheat </li> <li>½ cup (100 grams) flour</li> <li>1 ½ tablespoons salt</li> <li>1 ½ teaspoons black pepper</li> <li>1 tablespoon ground paprika</li> <li>½ teaspoon chili flakes</li> <li>1 teaspoon cumin</li> </ul><h5>For the Kibbeh Filling:</h5> <ul><li>2 tablespoons olive oil</li> <li>5 pounds ground beef</li> <li>2 white onions, cut into small dice</li> <li>3 jalapeños, de-seeded and cut into small dice (optional) </li> <li>50 grams parsley, chopped </li> <li>5 grams black pepper </li> <li>1 ½ tablespoons Baharat </li> <li>1 tablespoon paprika </li> <li>1 tsp turmeric </li> <li>1 tablespoon cumin </li> <li>2 tablespoon salt </li> <li>25 grams currants </li> <li>20 grams pine nuts, toasted </li> </ul><h5>For the Preserved Lemon Yogurt Sauce:</h5> <ul><li>8 wedges preserved lemon*</li> <li>1 jalapeño, cored, seeded and coarsely chopped</li> <li>1/4 cup (60 milliliters) fresh lemon juice</li> <li>2 tablespoons water</li> <li>2 tablespoons honey</li> <li>1 teaspoon ground turmeric</li> <li>2 teaspoons kosher salt</li> <li>2 tablespoons extra-virgin olive oil</li> <li>2 cups (480 milliliters) whole-milk Greek yogurt</li> </ul> <h5>For the Kibbeh Dough:</h5> <ol><li>Wash the bulgar wheat well, strain, and remove to a mixing bowl.</li> <li>Heat up a pot of water until boiling and add the water to the bowl, covering the bulgar with 1” of the water.</li> <li>Let sit for 40 minutes and strain again well, squeezing additional moisture from the bulgar by hand.</li> <li>Remove bulgar to new mixing bowl and add the remaining ingredients.</li> <li>Mix well and form into a dough.</li> </ol><h5>For the Kibbeh Filling:</h5> <ol><li>Heat oil in a large pan and brown meat. Drain and set aside in a bowl. </li> <li>With remaining oil, sweat onions and jalapeños.</li> <li>Add parsley, spices, currants and pine nuts and stir until well combined.</li> <li>Remove from heat and place contents in with the meat.</li> <li>Mix, cover, and place in fridge to set (will facilitate shell making).</li> </ol><h5>For the Preserved Lemon Yogurt Sauce</h5> <ol><li>Rinse the preserved lemon wedges and remove the seeds.</li> <li>Combine the preserved lemon, jalapeño, lemon juice, water, honey, turmeric, salt and extra-virgin olive oil in a food processor and purée until you have a completely smooth mixture.</li> <li>Add the yogurt and pulse a few times until the sauce is smooth. Reserve.</li> </ol><h5>For Assembly:</h5> <ol><li>Bring a deep fryer or a pot of neutral oil to 325˚F.</li> <li>Fill a bowl with some warm water and dampen hands.</li> <li>Take 2 tablespoons of the kibbeh dough in hand and flatten into a cupped palm.</li> <li>Add 1 tablespoon of kibbeh filling in the well of the dough and close the dough around the filling to form an outer shell.</li> <li>Working in batches, fry kibbeh until golden-brown and crisp, about 3-5 minutes. </li> <li>Plate with preserved lemon yogurt sauce and serve immediately.</li> </ol><p><em>*Preserved lemons can be found at most major grocery stores.</em></p> Recipe Demos &amp; Lectures <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24811&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="whUNwe9KeYVo57o1kiBGpT6PboeYOAvqUrvFqgQhUZI"></drupal-render-placeholder> </section> </div> </div> Fri, 13 May 2022 16:36:07 +0000 crose 24811 at https://ice.edu How to Make the Best Poutine Ever https://ice.edu/blog/duck-confit-poutine-recipe <span>How to Make the Best Poutine Ever</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Wed, 05/11/2022 - 16:19</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/poutine-hero.png?itok=KFMgfpBO <time datetime="2022-05-11T12:00:00Z">May 11, 2022</time> Abbe Lewis — Content Director <p>Chef-Instructor Chris Arturo elevates his poutine with duck confit, homemade cheese curds and a circulated duck egg.</p> <p>When it comes to poutine, you’d be hard-pressed to find a chef — or anyone, really — who doesn’t like the hefty bar snack. Hailing from Québec, poutine is a combination of French fries tossed with cheese curds and gravy, a sinfully satisfying combination curing hangovers every day. </p> <p>On the latest episode of <a href="https://ice.edu/blog/all?blog_tag=Epicurious+%282296%29">Epicurious’ 4 Levels</a>, Culinary Arts Chef-Instructor <a href="https://ice.edu/newyork/explore-ice/faculty-profiles/christopher-arturo">Chris Arturo</a> dials up his poutine with shredded truffled fries, homemade cheese curds and a duck demi-glace, all to be topped with a circulated duck egg that’s reached fudge-like consistency. </p> <p><em>Pursue your culinary passions with <a class="link--round-arrow" href="https://www.ice.edu/newyork/career-programs" target="_blank">career training at ICE.</a></em></p> <p>While the aforementioned accoutrements are indeed indulgent, first timers needn’t be daunted: homemade cheese curds are super simple to make, by letting vegetable rennet and whole milk steep together until the curds separate from the whey. Plus, rennet — both vegetable and animal — can be found at a health food store near you. “I have cheese purveyors I get mine from,” says Chef Chris. “There’s also a website called modernistpantry.com. They have everything you could ever want regarding food-safe chemicals, rennet included.”</p> <p>And if you don’t have a circulator in your kitchen pantry, not to worry — a soft-boiled egg is a fine substitute. </p> <div class="video-embed-field-provider-youtube video-embed-field-responsive-video"><iframe width="854" height="480" frameborder="0" allowfullscreen="allowfullscreen" class="yt-embed" src="https://www.youtube.com/embed/WafWphQzUlo?autoplay=0&amp;start=0&amp;rel=0&amp;enablejsapi=1"></iframe> </div> <h5>Poutine with Duck Confit, Homemade Cheese Curds &amp; Duck Demi-Glace</h5> <p><em>Serves 6</em></p> <p> </p> <h5>For the Fries:</h5> <ul><li>6 Russet potatoes, peeled and soaked in water</li> <li>Truffle oil</li> <li>Truffle salt</li> </ul><h5>For the Gravy:</h5> <ul><li>20 grams duck fat</li> <li>20 grams all-purpose flour</li> <li>500 milliliters duck stock</li> <li>5 grams Worcestershire sauce</li> <li>5 grams Sriracha</li> <li>Salt and pepper, to taste</li> </ul><h5>For the Duck Confit:</h5> <ul><li>6 duck legs</li> <li>100 grams salt</li> <li>100 grams sugar</li> <li>8 garlic cloves, peeled</li> <li>10 pieces juniper berry</li> <li>10 pieces whole black peppercorns</li> <li>3 bay leaves, crushed</li> <li>6 cups duck fat</li> </ul><h5>For the Cheese Curds:</h5> <ul><li>2 gallons whole milk</li> <li>100 milliliters vegetable rennet</li> </ul><h5>For the Duck Egg:</h5> <ul><li>6 duck eggs</li> </ul><h5>For Assembly: </h5> <ul><li>Chives, chopped</li> <li>Sea salt</li> </ul> <h5>For the Fries: </h5> <ol><li>Fill two fryers with canola oil; heat one to 300˚F and the other to 380˚F. Reserve.</li> <li>Cut potatoes into long batons. Run batons through cold water until water runs clear. Drain and dry the potatoes.</li> <li>Fry potatoes in first fryer set at 300˚F until potatoes bend, but don’t break. Remove from oil and dry on a sheet tray lined with paper towels and chill. </li> <li>Transfer chilled fries to second fryer set at 380˚F and fry until golden brown. Remove from oil and place in a bowl; toss with truffle oil and truffle salt and reserve.</li> </ol><h5>For the Gravy:</h5> <ol><li>Melt duck fat in a saucepan set over medium heat. Whisk in flour; cook until roux is brown. Whisk in stock 1/3 at a time to ensure there are no lumps. Bring to a boil and allow starch to swell and thicken and reach <em>nappant</em> consistency. Add Worcestershire and sriracha. Season to taste and reserve.</li> </ol><h5>For the Duck Confit: </h5> <ol><li>Mix together salt, sugar and garlic.</li> <li>Toast spices until perfumed and add to salt mixture; allow to sit for 5 minutes. </li> <li>Clean duck legs of excess fat and coat in cure mix. Allow to sit in the refrigerator for 24 hours. </li> <li>Rinse duck under cold water, washing off cure. Place duck legs in sautoir and cover in duck fat; simmer until fork tender, about 3 hours. </li> <li>Remove from sautoir, cool and shred meat. Reserve.</li> </ol><h5>For the Cheese Curds:</h5> <ol><li>Heat milk and rennet in a heavy-bottomed stockpot over medium heat until separated; strain and press curds. </li> <li>Let curds sit overnight in the refrigerator. </li> <li>Chunk out cooled curds into desired size. </li> </ol><h5>For the Duck Eggs:</h5> <ol><li>Place duck eggs in immersion circulator and circulate at 64˚C for 1 hour; reserve.</li> </ol><h5>For Assembly:</h5> <ol><li>Heat duck demi-glace. </li> <li>Place fries in a large metal bowl; pour demi-glace over fries. Add cheese curds and toss. Plate fries on desired serving vessel and top with duck confit, egg, chives and sea salt. </li> </ol><p> </p> Epicurious Recipe Video <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24806&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="lKq_fuGWXESNxVJw3BPnyn7NzHOiDYf0WQrl6SXaicw"></drupal-render-placeholder> </section> </div> </div> Wed, 11 May 2022 20:19:27 +0000 abaker 24806 at https://ice.edu Chef Joshua's Sephardic Charoset https://ice.edu/blog/sephardic-charoset-recipe <span>Chef Joshua&#039;s Sephardic Charoset</span> <span><span lang="" about="/user/79881" typeof="schema:Person" property="schema:name" datatype="">crose</span></span> <span>Fri, 04/15/2022 - 12:32</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/charoset-joshua-resnick-hero.jpg?itok=61DvQ-1P A simple dish with a rich history <time datetime="2022-04-15T12:00:00Z">April 15, 2022</time> Carly Rose — Social Media Assistant <p>Chef Joshua shares his recipe for charoset, a Passover Seder staple. </p> <p>Charoset is a traditional dish served at Passover Seder. But exactly what that tradition looks like varies by region. Ashkenazi charoset, made with apples, walnuts and cinnamon, is the version of the dish that many people are familiar with. Lead Chef and Operations Manager Joshua Resnick's charoset recipe takes a different approach. </p> <p><strong><em><a class="link--round-arrow" href="https://ice.edu/newyork/career-programs/school-culinary-arts" rel=" noopener" target="_blank">Explore the Culinary Arts Career Program at ICE</a></em></strong></p> <p>Chef Joshua's recipe follows the culinary traditions of Sephardic Jews, hailing from Spain and Portugal. It calls for dates, figs and raisins, in addition to the walnuts and cinnamon commonly found in the Eastern European recipe. Substituting the apples with darker, dried fruits drastically changes the color of the dish, making the Sephardic charoset version noticeably different, though the basis of the recipe — fruit, nuts, wine — are the same.</p> <p><img alt="sephardic-charoset" data-entity-type="" data-entity-uuid="" src="https://ice.edu/sites/default/files/inline-images/charoset-joshua-resnick-INLINE.jpg" class="align-center" /></p> <p>During Passover, charoset represents the mortar used by enslaved Jews in Egypt. The texture of the dried fruit mixture draws a closer resemblance to mortar than diced apples, which is why Chef Joshua chooses to use this recipe at his Passover Seder.</p> <p>Check out the full recipe for Chef Josh's Sephardic charoset below.</p> <h5>Charoset Bites</h5> <p><em>Yield: 20 pieces</em></p> <p> </p> <ul><li>200 grams toasted walnuts </li> <li>150 grams dates</li> <li>50 grams figs</li> <li>150 grams raisins</li> <li>2 grams ground cinnamon</li> <li>1/2 teaspoon allspice</li> <li>30 grams red wine (ideally Manischewitz)</li> </ul> <ol><li>In food processor, blitz walnuts until chopped fine. Remove 1/2 cup and set aside.</li> <li>Add dates and figs to processor and blitz until very small, about 30 seconds. Add in raisins and chop on high for another 30 seconds. Mixture will not look homogenous but should be uniformly cut.</li> <li>Add in spices and red wine and blitz again until uniform. Mixture will look dark and be sticky to the touch.</li> <li>Portion out mix into 30 gram pieces (which should yield roughly 20 portions), then roll into balls. (You may need to wet your hands every couple of pieces. </li> <li>Roll finished balls in chopped walnuts to coat. Cool in fridge for 30 minutes on a plate, then store in airtight container.</li> </ol> Recipe Passover <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24676&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="dFSvcNMf6TVRzzzRMIW4s7tq3we7iXVc94x11M4k4A8"></drupal-render-placeholder> </section> </div> </div> Fri, 15 Apr 2022 16:32:52 +0000 crose 24676 at https://ice.edu Make the Most of Spring with Ramps https://ice.edu/blog/make-most-spring-with-ramps <span>Make the Most of Spring with Ramps</span> <span><span lang="" about="/user/79881" typeof="schema:Person" property="schema:name" datatype="">crose</span></span> <span>Tue, 03/29/2022 - 11:46</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/Untitled%20design.png?itok=UfwEzZ2w Ramp up your dishes with this spring vegetable <time datetime="2022-03-30T12:00:00Z">March 30, 2022</time> Carly Rose — Social Media Assistant <p>Ramp season is here, but it won't last long. Here's how to take advantage of ramps' distinct flavor while you still can.</p> <p>Ramps are wild leeks native to the eastern regions of North America. They are often one of the <a href="https://www.srs.fs.usda.gov/compass/2016/04/07/grow-your-own-ramps/" title="It’s Ramp Festival Time in the Southern Appalachians - USDA">first signs of spring</a>, making an appearance in late March and early April, after the last snowmelt. Indigenous peoples in these regions, like the Cherokee, would use <a href="https://www.fs.usda.gov/nac/assets/documents/agroforestrynotes/an47ff08.pdf" title="Forest Farming Ramps - National Agroforestry Center">ramps as a tonic</a> to renew and refresh after the long winter.</p> <blockquote> <p>"It's a true sign that spring is in full swing." - Culinary Arts Chef-Instructor Chris Arturo</p> </blockquote> <p>Ramps have a distinct flavor that sits somewhere between onions, garlic and scallions. Ramps' versatility and unique taste make them a chef favorite. As Culinary Arts Chef-Instructor Chris Arturo puts it: ramps are gold.</p> <p>"I love the slightly floral, yet smooth garlic flavor they impart," Chef Chris says. "I'm always making a ramp vinegar or tincture to provide a garlicky umami to dishes."</p> <p>If you want to get the most out of this sweet spring vegetable, you need to act fast. The ramp season doesn't last long — by summer, the leaves <a href="https://hort.extension.wisc.edu/articles/ramps-allium-tricoccum/" title="Ramps, Allium tricoccum - Wisconsin Horticulture">begin to wither</a>. Chef Chris suggests stocking up while you can. "I usually buy tons of them and pickle them to use for the following year," he says.</p> <p>Since the flavor of ramps resembles that of onions, garlic and scallions, they can often be used as substitutes in recipes that call for those ingredients (and vice versa). In the recipe for haricots verts with ramps below, you'll notice that scallions can take the place of ramps if none are available. However, scallions would not provide the same garlicky notes as ramps. Ramps can add layers of flavor to dishes such as this one, which calls for only a handful of ingredients.</p> <p>Check out the full recipe for haricots verts with ramps below.</p> <p style="line-height: 1.38;"><strong>Haricots Verts with Ramps</strong></p> <p style="line-height: 1.38;"><em>Yield: 6-8 servings</em></p> <ul><li>1 ½ pounds haricots verts, trimmed</li> <li>1 teaspoon sea salt, divided</li> <li>2 tablespoons extra-virgin olive oil</li> <li>4 ounces ramps* (1 bunch), trimmed and thinly sliced</li> <li>8 ounces shiitake mushrooms, stemmed and thinly sliced</li> <li>Sea salt and freshly ground black pepper to taste</li> <li>¼ teaspoon lemon zest</li> <li>1 tablespoon lemon juice (from ½ lemon)</li> <li>2 tablespoons slivered almonds, toasted</li> </ul><p><i>*If ramps are not available, substitute 1 bunch (4 ounces) scallions.</i></p> <ol><li style="line-height: 1.38;">In a 1-gallon pot, bring 3 quarts of water to boil with 3/4 teaspoon of salt. Prepare ice bath.</li> <li style="line-height: 1.38;">Blanch haricots verts until tender-crisp, about 2 minutes. Transfer haricots immediately to ice bath. Drain in colander.</li> <li style="line-height: 1.38;">In 12-inch sauté pan, heat oil over medium flame, add ramps, mushrooms and remaining salt. Sweat until vegetables are tender.</li> <li style="line-height: 1.38;">Add haricots verts and heat to warm through.</li> <li style="line-height: 1.38;">Add lemon zest and juice. Season to taste with salt and pepper.</li> <li style="line-height: 1.38;">Garnish with almonds.</li> </ol> Spring Recipe <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24576&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="SdVBSTqey6RfLCxb65OTD4v_8s3-017W8oGx2vaEJ6M"></drupal-render-placeholder> </section> </div> </div> Tue, 29 Mar 2022 15:46:11 +0000 crose 24576 at https://ice.edu Recipe: Rhubarb Crumble https://ice.edu/blog/recipe-rhubarb-crumble <span>Recipe: Rhubarb Crumble</span> <span><span lang="" about="/user/79881" typeof="schema:Person" property="schema:name" datatype="">crose</span></span> <span>Tue, 03/22/2022 - 10:13</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/rhubarb-header.png?itok=DTT51ark The time to whip up this vibrant springtime vegetable is now. <time datetime="2022-03-22T12:00:00Z">March 22, 2022</time> Carly Rose — Social Media Assistant <p>Spring has sprung — and so has rhubarb. Here's how to get the most out of this seasonal vegetable.</p> <p>Rich in vitamins, antioxidants and fiber, rhubarb boasts several health benefits. Rhubarb is high in <a href="https://www.hsph.harvard.edu/nutritionsource/vitamin-k/" title="Vitamin K - Harvard Nutrition Source">vitamin K</a>, which supports bone health and blood clotting. Its antioxidant properties help prevent the onset of several chronic diseases, including heart disease and cancer. Antioxidants — vitamin C and E, beta-carotene, zinc, et cetera — don't provide the same benefits when taken as supplements. Incorporating antioxidant-rich foods, like rhubarb, into your diet is <a href="https://www.hsph.harvard.edu/nutritionsource/antioxidants/" title="Antioxidants - Harvard Nutrition Source">more effective</a>. </p> <p><a class="link--round-arrow" href="https://www.ice.edu/request-info" rel=" noopener" target="_blank"><em>Pursue your culinary dreams at ICE today.</em></a></p> <p>In order to get the most out of this seasonal vegetable, it's important to know how to cook with it. Culinary Arts Lead Chef Barbara Rich explained that using sugar to balance the rhubarb's sharp flavor can counteract its health benefits. "The main issue is that since it’s so sour, you usually use it in conjunction with sugar which tends to negate the overall health properties," she says.</p> <p>Her suggestion: use diced rhubarb as a substitute for another sour ingredient. "It can be chopped small and used in savory recipes in place of lemon," she adds. "It will basically disintegrate into the item, such as a lentil soup."</p> <p>If you decide to use rhubarb in a sweet dish, such as in the rhubarb crumble recipe listed below, consider using sweeteners with less sugar. This rhubarb crumble uses date sugar rather than white sugar, and also calls for almond flour, which has fewer carbohydrates but is slightly sweeter than wheat flour. Maple crystals are another sweetening agent in this recipe. Maple sugar provides <a href="https://health.clevelandclinic.org/is-maple-syrup-better-for-you-than-sugar/" title="Maple Sugar - Cleveland Clinic">antioxidant nutrients</a> of its own, without sacrificing any sweetness. </p> <p>Take advantage of the season, and try bringing this health-supportive ingredient into your own kitchen. Check out the full recipe for rhubarb crumble below.</p> <p><strong>Rhubarb Crumble</strong></p> <p><em>Yield: 8" x 8" crumble</em></p> <p>1 teaspoon canola oil for greasing pan<br /> 12 ounces rhubarb, cut into medium dice (about 3 cups)<br /> ¼ cup water<br /> ¼ cup date sugar<br /> 2 tablespoons arrowroot combined with 2 tablespoons cold water<br /> 1 pint strawberries, stemmed and coarsely chopped<br /> 1 cup almond flour<br /> ¼ cup maple crystals<br /> ¼ teaspoon ground cinnamon<br /> Pinch sea salt<br /> ¼ cup coconut oil, melted</p> <p>1. Preheat oven to 375° F. Grease 8” x 8” baking dish.<br />  <br /> 2. In 1-gallon pot, over low flame, combine rhubarb with water. Whisk in date sugar and arrowroot slurry. Simmer until rhubarb begins to soften. Add strawberries and mix to incorporate.<br />  <br /> 3. Transfer fruit mixture to baking dish and set aside.<br />  <br /> 4. In medium bowl, combine almond flour, maple crystals, cinnamon and salt.<br />  <br /> 5. Add melted coconut oil to mixture and, using wooden spoon, mix to combine.<br />  <br /> 6. Distribute crumble topping over fruit mixture. Bake in oven until browned, about 20 minutes.<br />  </p> Spring Recipe Desserts <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24541&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="NAN0Txh8CAxywTPWlxJ4mJzsENU3mforzyH_-74TLaA"></drupal-render-placeholder> </section> </div> </div> Tue, 22 Mar 2022 14:13:46 +0000 crose 24541 at https://ice.edu Recipe: Duo of Duck with Mushroom Fricassée & Smoked Pea Purée https://ice.edu/blog/duck-with-mushroom-fricassee-smoked-pea-puree-recipe <span>Recipe: Duo of Duck with Mushroom Fricassée &amp; Smoked Pea Purée</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Mon, 03/21/2022 - 13:19</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/duck-recipe-herve-malivert-LEDE.jpg?itok=mr49iCIc Put some spring in your step with this recipe from ICE Director of Culinary Affair’s Hervé Malivert. <time datetime="2022-03-21T12:00:00Z">March 21, 2022</time> Abbe Lewis — Content Director <p>We’re officially in spring, and our recipes are singing songs of fiddlehead ferns, asparagus, artichokes and fresh peas. When asked what he’s turning to this season, ICE Director of Culinary Affairs, Hervé Malivert, looks to his duo of duck, a composed dish including both duck leg and breast, delicately sautéed mushrooms, smoked pea purée and confit quail egg yolk. </p> <p>It's the reason for the season — here's how to make it at home.</p> <h5>Duo of Duck with Mushroom Fricassée, Smoked Pea Purée &amp; Confit Quail Egg Yolk</h5> <p><em>Yield: 4 portions</em></p> <p> </p> <h3>For the Duck: </h3> <ul><li>1 whole Peking duck, quartered, legs deboned keeping skin intact and bones reserved</li> <li>150 grams kosher salt</li> <li>1 teaspoon Chinese five-spice powder</li> <li>2 grams ground black pepper</li> <li>4 garlic cloves, crushed and peeled</li> <li>4 sprigs thyme</li> </ul><h3>For the Mushroom Fricassée:</h3> <ul><li>1 pound maitake mushrooms, sliced</li> <li>100 milliliters extra-virgin olive oil</li> <li>1 bunch thyme</li> <li>10 garlic cloves, crushed and peeled</li> </ul><h3>For the Pea Purée: </h3> <ul><li>500 grams peas, shelled</li> <li>130 grams shallots, peeled and sliced</li> <li>Extra-virgin olive oil</li> <li>30 milliliters rice vinegar</li> <li>200 milliliters chicken stock</li> </ul><h3>For the Pearl Onion: </h3> <ul><li>6 pearl onions, peeled and cut in half lengthwise</li> <li>25 milliliters extra-virgin olive oil</li> <li>4 garlic cloves, crushed and peeled</li> <li>4 sprigs thyme</li> <li>50 milliliters white wine</li> <li>Salt &amp; freshly ground black pepper</li> </ul><h3>For Assembly: </h3> <ul><li>4 quail eggs</li> <li>Roasted corn </li> <li>Microgreens</li> </ul> <h3>For the Duck:</h3> <ol><li>Mix together the salt, pepper, bay leaves, thyme and garlic. Pack the duck legs in the salt mixture, covering them completely, and refrigerate to cure for 6 hours.</li> <li>Remove the legs from the salt mixture, rinse under cold water to remove the salt, and pat dry the leg with a paper towel.</li> <li>Place the leg in the bag with 100 grams of duck fat and vacuum-seal. </li> <li>Cook the duck leg at 68°C (155°F) for 15 hours. </li> <li>Let the duck leg sit at room temperature for 10 minutes, then transfer to a bowl on ice to completely chill. (This makes it easier to portion.)</li> <li>Remove the duck from the bag and portion out into four square pieces.</li> <li>Preheat a cast iron pan and sear the duck leg on the skin slowly, rendering the fat, until golden brown and crisp, about 5 minutes. Transfer to a plate skin-side up.</li> <li>Season the duck breast with salt and pepper, and sauté it skin-side down over low heat for 15 minutes, or until the fat has rendered and the skin is nicely browned, degreasing often.</li> <li>Increase the heat to medium-high, turn the breast over, and sear the flesh side for 3-4 minutes, or until cooked through. Remove the breast from the pan and set aside to rest.</li> </ol><h3>For the Onion:</h3> <ol><li>Preheat the oven to 350˚F. </li> <li>Toss the onions with garlic, thyme, white wine, salt and pepper. </li> <li>Place in aluminum foil and bake in a water bath for an hour or until onion is cooked through. </li> <li>Heat oil in a cast iron pan to medium-high. Char onions cut-side down. Reserve.</li> </ol><h3>For the Smoked Pea Purée:</h3> <ol><li>Steam or cook the peas a l’anglaise.</li> <li>Sweat shallots in oil until slightly golden brown. Deglaze with the rice vinegar and chicken stock and cook for 5 minutes.</li> <li>Strain the stock and add the peas and shallot mixture to a Vita-Prep®. While blending on high speed, gradually add the strained stock until desired consistency. Season to taste.</li> </ol><h3>For the Mushroom Fricassée:</h3> <ol><li>Preheat convection oven to 350˚F.</li> <li>Combine the mushrooms with oil and pepper in a bowl (no salt).</li> <li>Lay the thyme and garlic out on a roasting pan. Layer mushrooms over on top and roast until slightly crisp but not dry. </li> <li>Remove from the roasting pan without the thyme and garlic; taste for seasoning.</li> </ol><h3>For the Garnish:</h3> <ol><li>Cook the whole quail egg using an immersion circulator at 66°C for 30 minutes. </li> <li>Remove the shell and save the egg yolks. </li> <li>Keep the egg yolks in warm extra-virgin olive oil and season with salt and cayenne. </li> <li>Place two quenelles of smoked pea purée on a plate. Add duo of duck breast and leg, roasted corn kernels, pearl onions, mushrooms, egg yolk and microgreens. Serve immediately.<br />  </li> </ol> Culinary Arts Recipe Meat Spring <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24536&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="yo1RMF0YMDeos-Ai0GaAhqnxYudDtmHtkzlPuiGVi7M"></drupal-render-placeholder> </section> </div> </div> Mon, 21 Mar 2022 17:19:14 +0000 abaker 24536 at https://ice.edu Chef Penny's Pistachio and Jelly Doughnuts https://ice.edu/blog/chef-pennys-pistachio-and-jelly-doughnuts <span>Chef Penny&#039;s Pistachio and Jelly Doughnuts</span> <span><span lang="" about="/user/79881" typeof="schema:Person" property="schema:name" datatype="">crose</span></span> <span>Tue, 02/22/2022 - 17:28</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/Untitled%20design%20%2813%29.png?itok=UaTh-HAq She uses flavors of Sicily as inspiration. <time datetime="2022-02-22T12:00:00Z">February 22, 2022</time> Carly Rose — Social Media Assistant <p>In the most recent episode of Epicurious' Pro Chef vs. Home Cook, Pastry &amp; Baking Arts Chef-Instructor Penny Stankiewicz shares her recipe for Sicilian pistachio and calamansi jelly doughnuts. </p> <p>Sicilian pistachio and calamansi jelly doughnuts — a mouthful to say, but delicious to eat. Chef Penny's recipe combines rich caramel and the bright citrus flavor of calamansi to create an indulgent desert with a light finish. </p> <p>Starting with a classic brioche dough, these doughnuts call for four individually prepped additions: Sicilian pistachio pastry cream, caramelized pistachio, calamansi jelly and calamansi caramel glaze. Plan to make this dish over the span of two days, or with enough time to let the dough chill before adding fillings and toppings. </p> <p>Watch the video below to see the techniques used to make this dish, and check out the recipe for detailed ingredients and baking instructions.</p> <div class="video-embed-field-provider-youtube video-embed-field-responsive-video"><iframe width="854" height="480" frameborder="0" allowfullscreen="allowfullscreen" class="yt-embed" src="https://www.youtube.com/embed/BJWOzyBidGs?autoplay=0&amp;start=0&amp;rel=0&amp;enablejsapi=1"></iframe> </div> <p><a class="link--round-arrow" href="https://ice.edu/pastry-baking-arts-info" rel=" noopener" target="_blank"><em>Study Pastry &amp; Baking with Chef Penny at ICE New York.</em></a></p> <h5>Chef Penny's Sicilian Pistachio and Calamansi Jelly Doughnuts</h5> <p><em>Yields approx. 1 dozen doughnuts</em></p> <h5>Brioche</h5> <h3>Ingredients</h3> <p><strong>Sponge</strong></p> <ul><li>9 grams instant yeast</li> <li>120 grams whole milk</li> <li>50 grams sugar</li> <li>100 grams all-purpose flour</li> </ul><p><strong>Dough</strong></p> <ul><li>100 grams double flour</li> <li>215 grams all-purpose flour</li> <li>5 grams salt</li> <li>100 grams whole egg</li> <li>20 grams egg yolk</li> <li>175 gram softened butter</li> <li>1 lemon, zested</li> <li>Peanut oil for frying</li> </ul><h3>Directions</h3> <ol><li>Warm milk slightly to take off the chill. Do not overheat or it will harm the yeast. Add yeast, sugar and flour and mix to a paste. Let this mixture sit at room temperature for 30 to 60 minutes.</li> <li>Add the sponge to the bowl of a stand mixer. Add whole eggs and yolk and mix to combine. Add flour and salt, and mix with the dough hook on speed 2. Allow the mixture to knead to develop the gluten, about 8-10 minutes.</li> <li>With the machine still running, start to add the softened butter a tablespoon at a time, until all of it is completely incorporated. Continue mixing until there are no more traces of butter.</li> <li>Place dough in a bowl more than twice its size that has been coated in a thin layer of oil. Cover the bowl with plastic wrap and let the dough sit at room temperature for 90 minutes. If it’s cold, it may need more time. When the dough has doubled in size, remove the dough from the bowl and place it on the counter top. When it’s about double in size, gently deflate it, and place it in the refrigerator overnight.</li> <li>The next day, place chilled dough onto the counter with a sprinkling of bench flour. Roll it to about 1/2 inch thick. Use a 2 1/2 inch round cutter to cut out doughnuts. Place on a parchment-lined sheet that has been sprinkled with flour, and it allow to proof at room temperature for 60-90 minutes or until doubled in size. It is ready when you gently press the dough with a finger and the indent remains.</li> <li>Set up a frying station with either a Dutch oven or deep fryer and sheet pan with rack on it or a plate lined with paper towels. Heat peanut oil to 350 F. Gently place the doughnuts into the hot oil, making sure not to overcrowd the pan. Fry, turning them, until golden brown on both sides, about 2-3 minutes per side. Rely more on your eyes for timing. Remove and place on the rack or towel-lined plate to cool.</li> </ol><h5>Sicilian Pistachio Pastry Cream</h5> <h3>Ingredients</h3> <ul><li>200 grams Sicilian pistachios</li> <li>2 tsp pistachio oil</li> <li>465 grams whole milk</li> <li>120 grams granulated sugar</li> <li>58 grams corn starch</li> <li>1 egg</li> <li>4 egg yolks</li> <li>60 grams unsalted butter</li> <li>1 vanilla bean</li> </ul><h3>Directions</h3> <ol><li>Toast the pistachios in a 325 F oven until lightly golden.</li> <li>Remove and place in a blender or food processor. While still warm, puree pistachios adding oil as needed to create a smooth paste.</li> <li>Place the scraped vanilla bean, half the milk and half the sugar into a medium sauce pan, and bring to a boil.</li> <li>In bowl, combine the rest of the milk, sugar, whole egg, yolks and cornstarch. Whisk it all to combine. Temper the eggs into the hot milk mixture. Place back in the saucepan and cook over medium heat, stirring constantly with a whisk. When it’s thickened, stop to make sure there is at least one lava-like bubble. Then cook for one more minute, stirring constantly.</li> <li>Take off heat and stir in the butter. Transfer to a sheet tray in a thin layer and cover with plastic wrap, which should touch the surface. Place in the refrigerator to cool.</li> <li>Add 150 grams pistachio paste to cooled pastry cream. Transfer to a pastry bag with a dough filling tip.</li> </ol><h5>Caramelized Pistachio</h5> <h3>Ingredients</h3> <ul><li>100 grams Sicilian pistachios</li> <li>150 grams granulated sugar</li> <li>2 grams lemon juice</li> </ul><h3>Directions</h3> <ol><li>Make a dry caramel with the sugar by heating a small sauce pan and adding the sugar and lemon juice. Stir constantly until it has melted and turned golden brown.</li> <li>Stir in the pistachios and pour out onto a parchment-lined baking sheet. Allow to cool.</li> <li>Break into large shards with the end of a rolling pin and place into a food processor. Pulse carefully to process into crumbs.</li> </ol><h5>Calamansi Jelly</h5> <h3>Ingredients</h3> <ul><li>4 grams powdered gelatin</li> <li>180 grams calamansi puree</li> <li>10 grams sugar</li> <li>2 vanilla bean scraped</li> </ul><h3>Directions</h3> <ol><li>Add sugar to puree. Sprinkle gelatin over the top and allow it to bloom for about 5 minutes.</li> <li>Microwave in short bursts to melt the gelatin. Do not boil.</li> <li>Add vanilla bean seeds.</li> <li>Place in the refrigerator to set.</li> <li>When set, use an immersion blender to soften texture to be able to pipe.</li> </ol><h5>Calamansi Caramel Glaze</h5> <ul><li>300 grams granulated sugar</li> <li>3 grams lemon juice</li> <li>300 grams calamansi puree</li> <li>2 vanilla bean, split</li> </ul> <ol><li>Make a dry caramel with the sugar and lemon juice.</li> <li>Add the calamansi puree and vanilla bean and cook to 265 F. Keep warm to dip doughnuts.</li> </ol><h5>To Assemble</h5> <ol><li>Place the jelly in a small piping bag. Place pastry cream in a piping bag, fitted with a filling tip. Make sure glaze is warm.</li> <li>Fill doughnut with a small amount of the jelly, trying to get it dispersed evenly.</li> <li>Fill doughnut with pastry cream, waiting to feel the resistance. When a small amount comes out, you know it's full.</li> <li>Dip doughnut in warm glaze and top with pistachio caramel crumbs.</li> </ol> <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24401&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="qM6bHmjUpeT9HRhrbU4rX8qI-hvMkzmog8nCpqIxkOo"></drupal-render-placeholder> </section> </div> </div> Tue, 22 Feb 2022 22:28:04 +0000 crose 24401 at https://ice.edu How to Make the Super Cheesy Mashed Potatoes https://ice.edu/blog/how-make-super-cheesy-mashed-potatoes <span>How to Make the Super Cheesy Mashed Potatoes</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Thu, 02/03/2022 - 14:56</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/Pommes%20Aligot%20header.png?itok=1CJW1fPa Chef-Instructor Cyril Kabaoglu shares his pommes aligot recipe. <time datetime="2022-02-03T12:00:00Z">February 3, 2022</time> Maki Yazawa — Food Writer (Culinary, &#039;19) <p>Made with a few star ingredients — namely potatoes, cheese and butter — <em>pommes aligot</em> is the creamier, cheesier and more decadent sibling of mashed potatoes. This classic French recipe is the epitome of comfort food with an irresistibly gooey, cheesy consistency.</p> <p><a href="https://ice.edu/losangeles/career-programs/culinary-arts" rel=" noopener" target="_blank">Culinary Arts</a> Lead Chef-Instructor Cyril Kabaoglu learned this <em>pommes aligot</em> recipe while working in the French Alps. “That was a very popular dish. We would make it about 40 times per service. So I had a very strong right arm!”</p> <p>When preparing this recipe, Chef Cyril recommends using <em>Tomme de Savoie</em> cheese, which is made from raw milk. “The cheese is fresh and less aged. Thus, it melts even better,” he says. Other more widely accessible cheeses like Swiss, Fontina or <em>Comté</em> also add rich flavor and melt well for the ideal velvety consistency. </p> <blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/reel/CZh3WeGIFQy/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"> <div style="padding:16px;"> <div style=" display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display:block; height:50px; margin:0 auto 12px; width:50px;"><a href="https://www.instagram.com/reel/CZh3WeGIFQy/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns="https://www.w3.org/2000/svg" xmlns:xlink="https://www.w3.org/1999/xlink"><g fill="none" fill-rule="evenodd" stroke="none" stroke-width="1"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></a></div> <div style="padding-top: 8px;"> <div style=" color:#3897f0; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;"><a href="https://www.instagram.com/reel/CZh3WeGIFQy/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank">View this post on Instagram</a></div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style=" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style=" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)"> </div> </div> <div style="margin-left: auto;"> <div style=" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style=" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style=" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href="https://www.instagram.com/reel/CZh3WeGIFQy/?utm_source=ig_embed&amp;utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A post shared by Institute of CulinaryEducation (@iceculinary)</a></p> </div> </blockquote> <script async="" src="//www.instagram.com/embed.js"></script><p>The warm, creamy potatoes pair well with foods that are either braised or sautéed. “I would serve <em>pommes aligot</em> with short ribs or a nice pork chop,” he says. </p> <p>This hearty dish is commonly eaten in the mountainous areas of France in regions like Savoie, as it's perfect for the colder winter months. </p> <p><em><a class="link--round-arrow" href="https://www.ice.edu/culinary-arts-info" rel=" noopener" target="_blank">Study French cooking with Chef Cyril at ICE LA</a></em>.</p> <h5>Pommes Aligot</h5> <p>Yield: 4 servings</p> <ul><li>675 grams Yukon Gold potatoes, peeled and quartered</li> <li>3 whole garlic cloves, peeled</li> <li>120 grams unsalted butter, cubed</li> <li>240 milliliters heavy cream, warm</li> <li>350 grams grated cheese (Swiss, Fontina or Comté)<br />  </li> </ul> <ol><li>Fill a large pot with cold salted water. Add the potatoes and garlic, and boil over medium-high heat for 10 minutes. Remove from the heat and drain.</li> <li>Remove the garlic cloves and place the potatoes in a potato ricer secured over a medium sauce pot. Rice the potatoes until finely grated. Add the butter into the potato ricer and grate. </li> <li>Meanwhile, in a small sauce pot, warm the heavy cream until it just begins to simmer. Remove from the heat and slowly add into the potatoes. Stir to combine.</li> <li>Over medium-low heat, slowly begin adding the grated cheese while vigorously stirring the mixture with a wooden spoon or a heatproof spatula until it has fully melted and reached a thicker, stringy consistency. Serve immediately.<br />  </li> </ol> Recipe Culinary Arts Potatoes <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24261&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="hnNhUjLftwGY6BniESzwwGVEUwc27N03XUweQ7V5CWg"></drupal-render-placeholder> </section> </div> </div> Thu, 03 Feb 2022 19:56:12 +0000 ablustein 24261 at https://ice.edu Chinese Steamed Whole Fish Recipe for Lunar New Year https://ice.edu/blog/lunar-new-year-whole-fish-recipe <span>Chinese Steamed Whole Fish Recipe for Lunar New Year</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Tue, 02/01/2022 - 14:50</span> https://ice.edu/sites/default/files/styles/width_1400/public/content/blog-article/header-image/lunar_newyear_2022_chef_kang_credit_maki_HERO.png?itok=TAKqBwdw Chef-Instructor Alan Kang welcomes the year of the tiger with family traditions that bring good fortune, longevity and wealth. <time datetime="2022-02-01T12:00:00Z">February 1, 2022</time> Maki Yazawa — Food Writer (Culinary, &#039;19) <p>Tied to the year's first new moon, Lunar New Year falls on February 1, with the pre-festivities beginning a few days ahead of time. The celebrations include cleansing the home of any bad luck, getting together with loved ones and lots of good food. </p> <p>“Lunar New Year is about bringing family together, celebrating life, prosperity, good health and good wealth,” <a href="https://www.ice.edu/losangeles/career-programs/culinary-arts" rel=" noopener" target="_blank">Culinary Arts</a> Chef-Instructor Alan Kang says. “Usually, most of the food has some kind of representation of how your year will start.” </p> <p>Like every other year, <a href="https://www.ice.edu/blog/chef-alan-kang" rel=" noopener" target="_blank">Chef Alan</a> will celebrate the holiday with a traditional Chinese whole steamed fish recipe. In many Asian cultures, this dish represents abundance and symbolizes good luck and prosperity. Many will find steamed fish paired with other foods that are believed to bring good fortune, like dumplings representing wealth (or a small money bag) and noodles that signify long life and longevity. </p> <p>“When we teach the International Cuisine module and talk about Chinese food, I teach my students the significance of these foods and the culture behind it,” he says. <br />  </p> <blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/reel/CZcNIjToI1S/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"> <div style="padding:16px;"> <div style=" display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display:block; height:50px; margin:0 auto 12px; width:50px;"><a href="https://www.instagram.com/reel/CZcNIjToI1S/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns="https://www.w3.org/2000/svg" xmlns:xlink="https://www.w3.org/1999/xlink"><g fill="none" fill-rule="evenodd" stroke="none" stroke-width="1"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></a></div> <div style="padding-top: 8px;"> <div style=" color:#3897f0; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;"><a href="https://www.instagram.com/reel/CZcNIjToI1S/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank">View this post on Instagram</a></div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style=" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style=" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)"> </div> </div> <div style="margin-left: auto;"> <div style=" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style=" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style=" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href="https://www.instagram.com/reel/CZcNIjToI1S/?utm_source=ig_embed&amp;utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A post shared by Institute of CulinaryEducation (@iceculinary)</a></p> </div> </blockquote> <script async="" src="//www.instagram.com/embed.js"></script> <h5>Chef Alan’s Whole Steamed Fish</h5> <h5>Yield: 3-4 servings</h5> <p>For the fish:</p> <ul><li>1 whole fish (such as dorade, sea bass or striped bass)</li> <li>2 ounces ginger, cut into ⅛” slices</li> <li>Salt to taste</li> <li>2 ounces rice wine</li> </ul><p>For the sauce:</p> <ul><li>3 ounces soy sauce</li> <li>4 ounces Shaoxing wine</li> <li>3 ounces sugar</li> <li>4 ounces water</li> <li>Green onion scraps</li> <li>Ginger scraps</li> </ul><p> <br /> For the garnish:</p> <ul><li>2 ounces ginger, cut into fine julienne</li> <li>2 ounces green onions, cut into fine julienne</li> <li>2 ounces cilantro, stripped of its stem and chopped</li> <li>1 ½ ounces sesame oil</li> </ul> <ol><li>Clean the fish (gutted, scaled, fins removed) and score 3 lines along both sides of the skin. Insert ginger slices into the score marks on both sides and season the fish with salt.  </li> <li>In a small sauce pot, combine your soy sauce, Shaoxing wine, sugar, water and green onion and ginger trimmings. Bring to a boil and set aside to infuse flavors.  </li> <li>Set up a steamer. Place the fish in a heatproof plate and pour 2 ounces of rice wine in the plate with the fish. Steam over high heat for 10-12 minutes, depending on the size of the fish. ​Remove from the steaming basket and remove the ginger pieces. </li> <li>In a separate pan, heat the sesame oil until just before smoking, around 375˚F, and reserve.</li> <li>Place the fish in a large, shallow plate and pour your seasoned soy broth over, just up to 1/4 of the way up the fish. (It should not be like a soup.) Place the raw ginger, scallions and cilantro over the fish. Pour the reserved sesame oil over the aromatics. Serve immediately. </li> </ol> Recipe Holidays Fish &amp; Seafood <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24256&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="o7rRDLnef4JlxKwKa4XcJfksvChHibdx-sjt2zq5GYg"></drupal-render-placeholder> </section> </div> </div> Tue, 01 Feb 2022 19:50:15 +0000 abaker 24256 at https://ice.edu