Recipes en These Pumpkin Spice Bananas Foster Crêpes Scream Fall <span>These Pumpkin Spice Bananas Foster Crêpes Scream Fall</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Fri, 09/30/2022 - 12:38</span> ICE New York’s Lead Recreational Chef-Instructor gives us his spin on the classic New Orleans dessert. <time datetime="2022-09-30T12:00:00Z">September 30, 2022</time> Abbe Lewis — Content Director <p>Crisp autumn air, leaves turning vibrant shades of red, orange and yellow, and <a href="">decorative gourds</a> as far as the eye can see — it’s pumpkin spice season, y’all.</p> <p>At its core, pumpkin spice — or pumpkin pie spice — is a blend of ground cinnamon, nutmeg, ginger, clove and allspice. </p> <p>“I love pumpkin spice,” says ICE New York’s Lead Recreational Chef-Instructor, <a href="">Roger Sitrin</a>. “It smells like fall, and the fall season gives me a great sense of nostalgia.”</p> <p>Chef Roger uses it in everything from pumpkin pie or streusel to cookies, and uses it to give the classic bananas Foster an autumnal flair. </p> <p>Hailing from the Vieux Carré restaurant and the esteemed Brennan family in New Orleans, the classic bananas Foster is a dessert composed of cooking bananas in a sauce of <a href="">butter</a>, brown sugar and rum that's flambéed table side and served over ice cream.</p> <p>In his recipe, Chef Roger adds pumpkin spice to the rum sauce and spoons it over <a href="">french crêpes</a> that are also laced with — you guessed it — pumpkin spice.</p> <p>Here’s how to make it at home.</p> <h5>Pumpkin Spice Bananas Foster Crêpes</h5> <p><em>Yield: about 12 (6-“) round crêpes</em></p> <h3>For the Pumpkin Spice Mix:</h3> <ul><li>3 tablespoons ground cinnamon</li> <li>2 teaspoons ground ginger</li> <li>2 teaspoons nutmeg</li> <li>1½ teaspoons ground allspice</li> <li>1½ teaspoons ground cloves</li> </ul><h3>For the Crêpe batter:</h3> <ul><li>1 cups flour</li> <li>2 teaspoons pumpkin spice mix</li> <li>½ teaspoon salt</li> <li>3 large eggs</li> <li>1½ cups milk</li> <li>3 tablespoons melted butter</li> <li>2 tablespoons clarified butter or oil for pan</li> </ul><h3>For Assembly:</h3> <p><em>(Yield: 4 servings)</em></p> <ul><li>2 tablespoon unsalted butter</li> <li>2 tablespoons dark brown sugar</li> <li>2 bananas, peeled, halved lengthwise and crosswise</li> <li>1 tablespoon pumpkin spice mix</li> <li>2 ounces dark rum (80- to 90-proof)</li> </ul> <h3>For the Pumpkin Spice Mix:
</h3> <p>Combine spices in a small bowl and mix well. Store in a small jar or spice container.</p> <h3>For the Crêpe batter:</h3> <ol><li>In a medium mixing bowl, combine the flour, pumpkin spice mix and salt. In another medium bowl, combine the eggs and milk and whisk together until well-blended. Make a well in the center of the flour. Slowly add the milk and egg mixture to the flour, whisking constantly, incorporating the flour gradually until a smooth batter is formed. Cover with plastic wrap and refrigerate 30 minutes to allow the batter to relax.</li> <li>Remove from the refrigerator. Right before making the crêpes, stir in the melted butter.</li> <li>Add 1 tablespoon of the clarified butter to a crêpe pan. Swirl around the pan to coat the bottom and the sides. Pour the excess butter back into the bowl with the remaining tablespoon butter. Heat the pan over moderately high heat. When hot, add a 2-ounce ladleful of batter to the pan. Quickly swirl the batter in the pan to form a thin round pancake. Cook until lightly golden brown, 2 to 3 minutes, turn crêpe and repeat. Remove the crêpe to a baking sheet and let cool. Repeat the procedure until all the batter is used.</li> </ol><h3>For Assembly:</h3> <ol><li>Melt butter and sugar in a large sauté pan. Add banana pieces and sauté over medium heat until lightly browned. Sprinkle with pumpkin pie spice. Remove pan from heat. 
</li> <li>Add the rum to the pan off of the heat. To flambé, carefully ignite the warm sauce with a long handled lighter. Allow flames to burn out.
</li> <li>To serve, place crêpes on plate and top with bananas. Spoon sauce over crêpes and serve warm.</li> </ol> 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=25561&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="Y_8EDmILI2aFZBCv4XzysDUnrol6TLRD4XvCbKTcKgE"></drupal-render-placeholder> </section> </div> </div> Fri, 30 Sep 2022 16:38:00 +0000 abaker 25561 at Recipe: Eggplant Manti <span>Recipe: Eggplant Manti</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Fri, 09/16/2022 - 09:58</span> <time datetime="2022-09-16T12:00:00Z">September 16, 2022</time> Abbe Lewis — Content Director <p>Greenmarkets have been fixtures throughout the five boroughs since 1976, showcasing nature’s bounty and various products from around the Tristate area and beyond. A part of <a href="" rel=" noopener" target="_blank">GrowNYC</a>, which launched in 1970 as the Council on the Environment of New York City, the number of markets have — literally — grown so much that over 50 can be found throughout the city, with vendors including Andrew’s Local Honey (Fairfield, Connecticut), Fringe Farm (Rensselaer County, New York) and Valley Shepherd Creamery (Morris County, New Jersey). </p> <p>The flagship in Union Square, open every Monday, Wednesday, Friday and Saturday, is always bustling with locals, tourists and chefs from across the city. Our own <a href="">Health-Supportive Culinary Arts</a> chef-instructor, <a href="">Nin Pornsriniyom</a>, recently visited to stock up on eggplant for her take on manti, a style of dumpling popular in Middle Eastern and Central Asian cuisine. </p> <p>For her recipe, Chef Nin roasted Italian eggplant for the filling and flavored the manti dough with black tahini. She finished the dish with a charred eggplant sauce, homemade yogurt, Sichuan chile oil and flash-fried fairy tale eggplants she plucked from the market.</p> <p>Stay tuned for more as our chef-instructors will be heading to the greenmarket every month for recipe inspiration and development.</p> <p>In the meantime, try your hand at Chef Nin's manti at home.</p> <p><img alt="eggplant-manti" data-entity-type="" data-entity-uuid="" src="/sites/default/files/PDF/eggplant-manti-INLINE.jpg" class="align-center" /></p> <p> </p> <h5>Eggplant Manti</h5> <p><em>Serves 8</em></p> <h3>For the Eggplant Filling:</h3> <ul><li>2 kilograms Italian eggplants</li> <li>150 grams onion, minced</li> <li>4 grams ground cumin</li> <li>4 tablespoons extra-virgin olive oil</li> <li>2 teaspoons salt</li> </ul><h3>For the Charred Eggplant Sauce:</h3> <ul><li>1 kilogram whole Italian eggplant, plus reserved roasted eggplant flesh from eggplant filling recipe</li> <li>120 grams black tahini</li> <li>2 garlic cloves</li> <li>1 lemon</li> <li>6 grams salt</li> <li>Water, as needed</li> </ul><h3>For the Sichuan Chile Oil:</h3> <ul><li>500 grams neutral oil</li> <li>3 grams whole cinnamon</li> <li>1 gram whole star anise</li> <li>1 gram bay leave</li> <li>10 grams whole Sichuan peppercorns</li> <li>15 grams halved shallots</li> <li>10 grams garlic, crushed</li> <li>10 grams scallions, roughly chopped</li> <li>20 grams red chile flakes</li> <li>10 grams salt</li> </ul><h3>For the Fresh Yogurt:</h3> <ul><li>1.5 kilograms whole milk</li> <li>25 grams yogurt starter</li> </ul><h3>For the Crispy Fairy Tale Eggplants:</h3> <ul><li>2 fairy tale eggplants, thinly sliced </li> <li>2 grams white distilled vinegar</li> <li>2 grams salt</li> <li>All-purpose flour, for breading</li> <li>Neutral oil, for frying</li> </ul><h3>For the Black Manti Dough:</h3> <ul><li>240 grams all-purpose flour (plus extra for rolling out the dough)</li> <li>2 whole eggs</li> <li>2 egg whites</li> <li>60 grams black tahini</li> <li>6 grams salt</li> <li>Water, if needed</li> </ul> <h3>For the Eggplant Filling:</h3> <ol><li>Roast eggplants on open flame until the skin is tender and dark; reserve.</li> <li>In a medium sauté pan, cook diced onion until caramelized. </li> <li>When the eggplant is cool to the touch, remove the skin keeping some of the flesh in tact. Reserve the rest of eggplant flesh for eggplant sauce.</li> <li>Place eggplant skin in the bowl of a food processor and pulse until minced. </li> <li>Add eggplant skin to caramelized onion, and season with ground cumin and salt; reserve and cool completely.</li> </ol><h3>For the Charred Eggplant Sauce:</h3> <ol><li>Roast the whole eggplant over an open flame until very tender throughout and the skin is collapsing, about 30 minutes. Immediately place in bowl and cover with plastic wrap.</li> <li>Once eggplant is cool to the touch, peel and remove flesh. </li> <li>Place in a Vitamix with black tahini, garlic, lemon juice and salt, and blend until smooth; reserve.</li> </ol><h3>For the Sichuan Chile Oil:</h3> <ol><li>In a sauce pot, add oil, garlic, shallots and all spices except for red chile flakes and simmer on low to medium heat for 25 minutes. (The end result should be golden brown and aromatic.)</li> <li>Place salt and chile flakes in a heat-proof bowl; strain the hot oil through a fine mesh strainer into the bowl (the oil will toast the chile immediately). Cool completely.</li> <li>Blend in a Vitamix until smooth; reserve.</li> </ol><h3>For the Fresh Yogurt:</h3> <ol><li>In a medium saucepan, heat milk gently over low heat until it reaches 180˚F; shut off the heat and cool until milk reaches 110˚F. </li> <li>Temper a small amount of milk into the yogurt starter in a small bowl before pouring back into the pot of milk. Whisk well to distribute the yogurt culture.</li> <li>Transfer the cultured milk into glass jars, seal with a lid and keep in a warm place for 5 to 10 hours. (The longer it sits, the thicker and more sour the yogurt will be.) </li> <li>Once achieved desired consistency, refrigerate. </li> </ol><h3>For the Crispy Fairy Tale Eggplants:</h3> <ol><li>In a sauce pot, heat oil to 350˚F.</li> <li>In a bowl, mix together vinegar and salt; add the sliced eggplant and carefully toss to mix all ingredients without breaking the eggplant. Once the eggplant releases it’s liquid, gently squeeze to get rid of the moisture as much as possible. Lay out to dry on a paper towel.</li> <li>Carefully toss eggplant in flour, and fry until golden brown and crispy.</li> </ol><h3>For the Black Manti Dough:</h3> <ol><li>In a Vitamix, blend together the whole eggs and egg whites.</li> <li>In a separate bowl, mix together flour and salt. </li> <li>Transfer flour mixture onto work surface and make a well in the center big enough for the egg mixture. Pour egg mixture into the well and slowly incorporate the wet and dry ingredients using a fork until a dough forms. Add water if needed, but the dough should not feel sticky.</li> <li>Knead dough for 5 minutes; once dough has become shiny and smooth, cover with plastic wrap and rest in the fridge for at least 30 minutes.</li> <li>Remove from fridge and cut dough into two equal pieces; roll out one piece of dough into a thin sheet by hand or with a number 6-7 on the electric roller.</li> <li>Lay dough on a lightly floured surface and, using a 2-inch ring cutter, cut circles out from dough. </li> <li>Stuff dough with eggplant filling, lightly wet the rim of the circle with water and gather three sides together and pinch them to close them up. </li> <li>Bring a pot of salted water to a boil; add manti and cook for 3 minutes. </li> <li>For assembly, ladle charred eggplant sauce onto plate. Add manti and top with yogurt, chile oil and fairy tale eggplant. Serve immediately.</li> </ol> Recipe Vegetables Vegetarian <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=25501&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="b23HAZ5AmOivMXQicSMpvu_yfJjSxmqwQ1m1ibeusJM"></drupal-render-placeholder> </section> </div> </div> Fri, 16 Sep 2022 13:58:25 +0000 abaker 25501 at Cool Off with this Pea and Avocado Soup <span>Cool Off with this Pea and Avocado Soup</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Wed, 08/24/2022 - 14:52</span> <time datetime="2022-08-24T12:00:00Z">August 24, 2022</time> ICE Staff <p>A refreshing bowl of chilled pea soup — rich in vitamins A and K — is a great way to beat the heat. ICE’s Director of Culinary Affairs, <a href="">Hervé Malivert</a>, partners his peas with avocado to give it a viscous texture and tops it with a refreshing salad of crab and tart Granny Smith apples.</p> <p>Whether divided among shooters and served as an hors d’oeuvre or generously ladled into bowls for a main course, this soup is a satisfying one. Here’s how to make it at home.</p> <h5>Chilled Spring Pea &amp; Avocado Soup with Crab Salad</h5> <p><em>Serves 6</em></p> <h3>For the Soup:</h3> <ul><li>14 ounces English peas, shelled</li> <li>7 ounces fava beans, shelled</li> <li>3 shallots, peeled and minced</li> <li>5 ounces celery, peeled and minced</li> <li>3 ounces leeks, white part only, minced</li> <li>1 tablespoon extra-virgin olive oil</li> <li>5 cups unsalted chicken stock</li> <li>1 ripe avocado</li> <li>Salt and ground white pepper, to taste</li> </ul><h3>For the Crab Salad:</h3> <ul><li>2 Granny Smith apples</li> <li>1 lime</li> <li>10 ounces jumbo lump crab meat, picked over for shells</li> <li>1 ounce pea shoots (about 10 leaves picked)</li> <li>1 ounce celery cress (about 10 leaves picked)</li> <li>2-3 tablespoons extra-virgin olive oil</li> <li>Piment d’espelette, to taste</li> </ul> <h3>For the Soup:</h3> <ol><li>Heat oil in a pan over medium heat and add shallots, celery and leeks. Season with white pepper and stir until softened, about 15 minutes.</li> <li>Add chicken stock, bring to a boil and lower the heat and simmer for 15 minutes.</li> <li>Put shelled peas and favas in colander. Plunge colander into the soup pot and cook for 3 minutes; remove from pot and immediately shock in an ice bath.</li> <li>Remove soup from the heat and transfer to a blender and purée until smooth; reserve.</li> <li>Cut the avocado in half, remove the pit and scoop out the flesh. Put avocado, peas, favas and a ladle of soup into a blender and purée until smooth. While blender is running, add more soup until smooth and creamy.</li> <li>Push soup through a fine mesh strainer and season to taste. Reserve.</li> </ol><h3>For the Crab Salad:</h3> <ol><li>Thinly slice the apples. Using a 2-inch round cuter, cut out 6 rounds and brush with lime juice to prevent oxidation. </li> <li>Cut the rest of the apple into a small dice (should be 1/2 cup). </li> <li>In a bowl, combine the crab, diced apple and leaves; add olive oil and lime and season to taste with salt and piment d’espelette. </li> </ol><h3>For Assembly and Plating: </h3> <p>Place the same 2-inch round cookie cutter in a soup bowl and fill with crab salad. Place apple slice on top and pour the soup around the crab salad, about halfway up. Garnish with reserved peas and leaves. Serve immediately. </p> <p><em>More from Chef Hervé: <a href="">Duo of Duck with Mushroom Fricassée &amp; Smoked Pea Purée &gt;</a></em></p> Recipe Soups <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=25341&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="Bp8LFDZrCXPDuLekjvcCfmpC69qkpCMHiAL-winYntI"></drupal-render-placeholder> </section> </div> </div> Wed, 24 Aug 2022 18:52:57 +0000 abaker 25341 at Recipe: Stuffed Collard Green Wraps <span>Recipe: Stuffed Collard Green Wraps</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Wed, 08/17/2022 - 15:37</span> ICE Alumna Chef Shenarri Freeman stopped by campus for a demo. <time datetime="2022-08-17T12:00:00Z">August 17, 2022</time> Abbe Lewis — Content Director <p>“Salt is your friend.” </p> <p>Wise words spoken by Shenarri “Greens” Freeman, Executive Chef of acclaimed <a href="">Cadence restaurant</a> in Manhattan’s East Village, during her demonstration at ICE’s New York campus.</p> <p>A Richmond, Virginia native, Chef Shenarri, a graduate of ICE’s Health-Supportive Culinary Arts program, has been in the hospitality industry for a decade, first working in various restaurants in the Washington, D.C. area before coming to New York. </p> <p>At Cadence, “Executive Chef Shenarri Freeman tapes into her Virginia upbringing and vegan ethos and spotlights Southern footways and soul food through the lens of health and sustainability,” per the restaurant’s website. Current menu items include fried okra with special sauce, collard green wraps with succotash and chickpea miso broth, black eyed pea garlic pancakes and smoked grits with fried oyster mushrooms.</p> <p>Since its opening in March 2021, Cadence has <a href="">earned much acclaim</a>. Chef Shenarri was even chosen as a <a href="">James Beard Award Emerging Chef semifinalist</a> in 2022, less than two years after graduating from ICE.</p> <p>For Chef Shenarri, creating a restaurant like Cadence was always going to be a personal journey.</p> <p>“The vision was to cook Southern and soul food that was vegan,” she says. “I thought it was very interesting it’s also my background. I went plant-based in eight years ago [and] I wanted to cook food that I enjoy. I didn’t see any other restaurants in New York doing what my vision was. It was a great time to introduce my food to the city. I think people like it.”</p> <p>At ICE, Chef Shenarri served up one of her favorites to students: stuffed collard greens with poached pears. </p> <p>Check out the full demo on our YouTube Channel and the recipe below.</p> <h5>Stuffed Collard Green Wraps</h5> <p>Yield: 6-8 Wraps (depends on bunch size)</p> <p> </p> <h3>For the Maple Balsamic Jus</h3> <ul><li>1 cup maple syrup</li> <li>1/2 cup balsamic vinegar</li> </ul><h3>For the Poached Pears:</h3> <ul><li>5 cups apple juice</li> <li>2 tablespoons ginger</li> <li>1 tablespoon ground cardamom </li> <li>1 tablespoon ground cinnamon</li> <li>3 pears, peeled, halved and destemmed</li> </ul><h3>For the Collard Greens and Assembly:</h3> <ul><li>1/2 bunch collard greens, washed and destemmed</li> <li>2 cups vegetable broth</li> <li>2 tablespoons chickpea miso</li> <li>1/2 tablespoon salt</li> <li>1 tablespoon sunflower oil</li> <li>1 yellow bell pepper, cut into medium dice</li> <li>1 cup shiitake mushrooms, sliced</li> <li>1/2 yellow onion, cut into medium dice</li> <li>1 tablespoon ground Aleppo chile pepper</li> </ul> <h3>For the Maple Balsamic Jus</h3> <ol><li>Bring maple syrup and balsamic vinegar to a boil for 2-5 minutes, whisk and set aside.</li> </ol><h3>For the Poached Pears:</h3> <ol><li>In a large pot, bring apple juice, ginger, cardamon and cinnamon to a boil. Add in pears, boil for 15-20 minutes. Remove pears and set aside to cool.</li> <li>Reduce remaining juice down to a reduction sauce.</li> </ol><h3>For the Collards:</h3> <ol><li>Blanch collard greens in a vegetable broth with chickpea miso and salt. Cook for 6-8 minutes or until collards are tender; remove and set aside.</li> <li>In a medium-sized pot, sauté onions and peppers until translucent. Add mushrooms, leeks and Aleppo. Cook for additional 6-8 minutes and set aside.</li> <li>Lay out collard greens and place a spoonful of filling in to the center. Roll the collard green like a burrito and repeat until all wraps are done.</li> <li>Plate on top of poached pears. Finish with maple balsamic dressing.</li> </ol><p> </p> Recipe Vegetarian Vegetables <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=25321&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="MLQh8aet4JPpqmoaW9RwVSLTOzceCGMb4Hw7Hhc7cQc"></drupal-render-placeholder> </section> </div> </div> Wed, 17 Aug 2022 19:37:55 +0000 abaker 25321 at A Taste of Home: This Traditional Austrian Cake is Perfect for Summer <span>A Taste of Home: This Traditional Austrian Cake is Perfect for Summer</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Tue, 08/09/2022 - 15:40</span> Literally translated to “fruit spot,” Obstfleck is a summertime staple. <time datetime="2022-08-09T12:00:00Z">August 9, 2022</time> Abbe Lewis — Content Director <p>Growing up, Director of Pastry Research and Development Chef Jürgen David would enjoy making obstfleck with fresh fruits from his home garden during the summer months in Austria.</p> <p>Now, living in the United States, he finds the taste of home through the simple and traditional Austrian cake. </p> <p><strong>Obstfleck</strong> is typically made with apricots and other <a href="">stone fruits</a>, best served during summertime. It’s a delicious everyday cake, easy to whip up for breakfast or an afternoon treat. Chef Jürgen describes obstfleck as the “taste of summer,” but it can be made with any fruit or leftover ingredients based on seasonality.</p> <p>“Use the fruits you have laying around to explore endless variations of the cake,” he says, for when those glorious stone fruits aren’t in season.</p> <p><a href=""><strong>Another Summer Recipe: Elevated Lobster Rolls &gt;</strong></a></p> <p>The cake is light, fluffy, and sweet with a tang of sour from the fruits, topped off with a whipped cream. There are a wide variety of variations for obstfleck recipes, so it can be savored and enjoyed in many different ways.</p> <p><strong>Learn how to make it below.</strong></p> <img alt="travel-cake" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/travelcake-INLINE.png" class="align-center" /><p> </p> <h5>Obstfleck </h5> <p>(Makes 1 15”x17”-size pan)</p> <h3>For the Swiss Meringue:</h3> <ul><li>165 grams egg whites</li> <li>250 grams sugar</li> </ul><h3>For the Crumble:</h3> <ul><li>450 grams butter</li> <li>225 grams light brown sugar </li> <li>225 grams sugar</li> <li>3 grams cinnamon </li> <li>675 grams all-purpose flour</li> </ul><h3>For Cake and Assembly:</h3> <ul><li>250 grams all-purpose flour</li> <li>15 grams baking powder</li> <li>1 teaspoon salt </li> <li>125 grams oil</li> <li>100 grams yolks</li> <li>250 grams sugar, divided </li> <li>​1bl Vanilla</li> <li>Zest of 1 lemon</li> <li>125 grams water</li> <li>150 grams egg whites </li> <li>Seasonal fruit</li> <li>Reserved crumble or Swiss meringue, for topping</li> </ul> <h5>For the Swiss Meringue:</h5> <ol><li>In a bowl of a stand mixer fitted with a whisk attachment, gently whisk the egg whites and sugar together. </li> <li>Place the bowl over a pot of simmering water, and lightly whisk the mixture by hand until it’s hot to the touch or a candy thermometer reads 140°F (60°C).</li> <li>Return the bowl to the stand mixer fitted with a whisk attachment and whip on medium-high speed until doubled in volume.</li> <li>Whisk until the meringue reaches medium to stiff peaks and has cooled down.</li> </ol><h5>For the Crumble:</h5> <ol><li>Melt butter and cool.</li> <li>Combine the remaining ingredients and stir butter in evenly; cool for 5 minutes.</li> <li>Break into crumbs by hand and spread over batter before baking.</li> </ol><h5>For the Cake and Assembly:</h5> <ol><li>In a mixing bowl, combine and sift dry ingredients (flour, baking powder and salt).</li> <li>In a separate mixing bowl, combine the oil and the egg yolks; whisk in 150 grams sugar, vanilla extract and lemon zest; whisk in water.</li> <li>Add liquid mixture to dry ingredients, and mix until no lumps remain (be careful not to over mix). Reserve.</li> <li>Meanwhile, make a French meringue with egg whites and remaining sugar, and using a stand mixer, whip until medium peak forms.</li> <li>Carefully fold 1/3 of the meringue into flour mixture; reserve the rest.</li> <li>Pour batter into prepared baking sheet or pan, and gently spread evenly; top with fruit arranged cut-side up.</li> <li>Bake at 350˚F for 25 to 30 minutes; remove and let cool.</li> <li>Once cooled, evenly spread meringue over the top; lightly torch meringue and serve immediately.<br />  </li> </ol> Pastry Arts Baking Arts Cake <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=25216&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="n4fr3ysvyMcHmN8aBe-I3zO1x41jSlbePd0oKWW1QO8"></drupal-render-placeholder> </section> </div> </div> Tue, 09 Aug 2022 19:40:26 +0000 abaker 25216 at How to Upgrade Your Summer Lobster Roll <span>How to Upgrade Your Summer Lobster Roll</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Fri, 07/22/2022 - 12:43</span> There’s no better time than the present for this summertime staple. <time datetime="2022-07-22T12:00:00Z">July 22, 2022</time> Abbe Lewis — Content Director <p>Grab your novelty lobster-print bib and prepare yourself. There's a different, not-so-secret type of lobster roll that may change your life, or at least, your summer cookouts.</p> <p>Native to New England, the most common types of lobster rolls are Maine, which features a cold mayonnaise-based lobster salad, and Connecticut, in which the lobster meat is tossed in butter and served warm on a bun.</p> <p>“Warm lobster rolls are the superior roll, in my opinion,” says Culinary Arts Chef-Instructor <a href="">Chris Arturo</a>. “I absolutely would never say no to the mayo-based, but Connecticut-style is where it’s at.”</p> <p>Whichever style you prefer — we certainly don’t judge — a classic lobster roll is a perfect summertime treat.</p> <p><strong>READ MORE: Unique <a href="">Summer Grilling Ingredients</a></strong></p> <p>Though normally a purist, Chef Chris amps up his Connecticut-style lobster roll by adding microplaned garlic, togarashi and tomato purée. “Specifically not tomato paste,” he adds.</p> <p>He then tosses the roasted tomato butter with big chunks of lobster meat (from the tail and the claws), and piles it high on a freshly-baked pain de mie roll. The result is an incredibly savory, buttery bite that is sure to impress anyone you're willing to share it with.</p> <p>Looking to get your lobster roll on here in New York City? Chef Chris suggests heading to <a href="">Cull &amp; Pistol</a> in Chelsea Market.</p> <p>“There’s a $1 oyster happy hour,” he says. “You can get 20 oysters, knock out a lobster roll, have a couple of beers and you’ll be super happy.”</p> <p>Here’s how to make Chef Chris’s elevated lobster roll with roasted tomato purée at home.<br />  </p> <p><img alt="lobster-roll" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/lobster-roll-INLINE.png" class="align-center" /></p> <p> </p> <h5>Lobster Roll with Roasted Tomato Butter</h5> <p><em>Yields 8</em></p> <h3>For the Lobster Meat:</h3> <ul><li>4 whole lobsters, tail and claw removed</li> <li>1/4 pound unsalted butter</li> <li>Kosher salt</li> </ul><h3>For the Roasted Tomato Butter:</h3> <ul><li>1/4 pound of butter</li> <li>2 cloves garlic, microplaned</li> <li>3 tablespoons roasted tomato purée</li> <li>2 teaspoons togarashi</li> <li>2-3 scallions, thinly sliced on the bias</li> </ul><h3>For the Pain de Mie: </h3> <ul><li>700 grams milk</li> <li>400 grams warm water</li> <li>70 grams granulated sugar</li> <li>30 grams instant yeast</li> <li>1550 grams all-purpose flour</li> <li>150 grams unsalted butter</li> <li>50 grams kosher salt</li> <li>1 egg yolk</li> <li>1 whole egg</li> <li>Canola oil</li> </ul><h3>For Assembly:</h3> <ul><li>Unsalted butter</li> <li>2-3 scallions, thinly sliced on the bias</li> </ul> <h3>For the Lobster Meat:</h3> <p>In a large pot of boiling water, blanch lobster tail and claw for 2 minutes; remove and shock in ice water and reserve.</p> <h3>For the Roasted Tomato Butter:</h3> <p>In a saucepot, bring butter, garlic, roasted tomato purée and togarashi to a simmer for 5 minutes. Remove from heat and season to taste.</p> <h3>For the Pain de Mie:</h3> <ol><li>Preheat convection oven to 350˚F.</li> <li>Place the flour in a KitchenAid mixer bowl fitted with a dough hook attachment. </li> <li>Form a well and add the milk, water, sugar and yeast, and mix on speed 2 for about 2 minutes, or until well incorporated.</li> <li>Keeping the machine on speed 2, add the butter a little at a time until fully incorporated, about 4 minutes.</li> <li>Add the salt and mix for another 2 minutes</li> <li>Bulk proof the dough for 1 hour.</li> <li>Once dough is proofed, portion the dough into 25 gram sections and place into greased 3”x1” pain de mie molds and proof for 10 more minutes.</li> <li>Lightly brush the portioned dough with egg wash and bake in oven for 14 minutes.</li> <li>Rotate and egg wash the dough again and bake for an additional 10 minutes.</li> <li>Rotate and bake for an additional 5-10 minutes, depending on color.</li> <li>Remove and let cool.</li> </ol><h3>For Assembly:</h3> <ol><li>Submerge lobster in roasted tomato butter and season to taste. Reserve.</li> <li>Remove pain de mie from pan and cut open down the center, leaving the roll intact. </li> <li>Bring plancha or grill pan to medium-high heat; add butter and toast pain de mie.</li> <li>Place pain de mie on a plate and stuff with lobster meat mix. Garnish with scallions and serve immediately.</li> </ol> Recipe Summer 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=25121&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="_BA66cNdeWYm1hUs9LX4U4RKID1Xv2MaKMdr8T61xSM"></drupal-render-placeholder> </section> </div> </div> Fri, 22 Jul 2022 16:43:49 +0000 abaker 25121 at Your Summer BBQ Deserves a Bloomin’ Onion <span>Your Summer BBQ Deserves a Bloomin’ Onion</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Fri, 07/15/2022 - 13:34</span> Everyone&#039;s favorite appetizer has never been easier to make. <time datetime="2022-07-15T12:00:00Z">July 15, 2022</time> Abbe Lewis — Content Director <p>What does it take to bloom an onion? Some simple ingredients, a little bit of time and a big appetite.</p> <p>If you’ve never partaken in the cult classic favorite seen at many chain steakhouses across the United States, you’re truly missing out. It couldn’t be easier to make at home. First, the onion is sliced with its core intact and then tossed in a batter of potato starch and rice flour that’s blended with soda water. (Bonus: it's gluten-free.)</p> <p>“You could use beer if you want, but beer gets dark fairly quickly, so you have to be careful,” says ICE Culinary Arts chef-instructor Chris Arturo. (Chef recommends that anyone wanting to go the beer route opt for something light like a Hefeweizen.) <br /><br /><em><a class="link--round-arrow" href=""><strong>Related Read: Meet Chef Chris</strong></a></em></p> <p>The delicate flower is then gently fried in hot oil for just a minutes until crispy, and the resulting fried onion “leaves” are used as a vehicle for dipping sauces of your choosing. Chef Chris makes a zesty mayo of egg yolks, Dijon mustard, shallots, oil and chipotle peppers in adobo, and balances it with rice wine vinegar and honey to give an umami sweetness to it. </p> <p>Here’s how to make it.</p> <blockquote cite="" class="tiktok-embed" data-video-id="7120672766944333102" style="max-width: 605px;min-width: 325px;"> <section><a href="" target="_blank" title="@iceculinary">@iceculinary</a> Here’s Chef-Instructor Chris Arturo’s play on an unforgettable classic: the blooming onion 🧅 <a href="" target="_blank" title="bloomingonion">#bloomingonion</a> <a href="" target="_blank" title="iceculinary">#iceculinary</a> <a href="" target="_blank" title="culinary">#culinary</a> <a href="" target="_blank" title="foodporn">#foodporn</a> <a href="" target="_blank" title="instafood">#instafood</a> <a href="" target="_blank" title="nycfood">#nycfood</a> <a href="" target="_blank" title="culinaryschool">#culinaryschool</a> <a href="" target="_blank" title="newforkcity">#newforkcity</a> <a href="" target="_blank" title="foodie">#foodie</a> <a href="" target="_blank" title="eeeeeats">#eeeeeats</a> <a href="" target="_blank" title="♬ Big Energy (Instrumental) - Diamond Audio">♬ Big Energy (Instrumental) - Diamond Audio</a></section></blockquote> <script async="" src=""></script> <h5>Bloomin’ Onion</h5> <p>Yields 1</p> <ul><li>500 milliliters neutral oil</li> <li>2 egg yolks</li> <li>10 grams Dijon mustard</li> <li>20 grams shallots, minced</li> <li>Half a can of chipotle peppers in adobo</li> <li>Rice wine vinegar, to taste</li> <li>Honey, to taste</li> <li>Salt and pepper, to taste</li> <li>1 yellow onion</li> <li>Potato starch</li> <li>Rice Flour</li> <li>Soda Water</li> </ul> <ol><li>Blend yolks, Dijon mustard, shallots and rice wine vinegar in robot coupe. While motor is running, slowly stream in oil until thick, and  then thin it out with a little water. Repeat this two to three times until desired thickness. Once thickened, add a half a can of chipotle peppers in adobo and blend more. Balance with more vinegar, salt and honey. Reserve.</li> <li>Leaving the root in tact, cut the onion into eights and spread the layers out and dust with potato starch; tap off excess.</li> <li>Combine equal parts potato starch and rice flour; add soda water and whisk to make a paste. </li> <li>Drop onion into batter, letting excess drip off. </li> <li>With the root facing down, place the onion in a spider and gently drop into 325˚F oil until fully submerged. Fry for 3-5 minutes, or until golden brown. </li> <li>Remove from oil; drain on wire rack and season with kosher salt. Serve immediately with dipping sauce.</li> </ol> Recipe Appetizers <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=25076&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="8eYq5kwau1Gb6N7QIWEKTtgbq9XNbnpRtKVqalm-dYk"></drupal-render-placeholder> </section> </div> </div> Fri, 15 Jul 2022 17:34:06 +0000 abaker 25076 at How ICE’s Director of Culinary Affairs Celebrates Bastille Day <span>How ICE’s Director of Culinary Affairs Celebrates Bastille Day</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Thu, 07/14/2022 - 14:01</span> Chef Herve shows his traditional pâté en croûte. Chef Hervé Malivert makes a decadent pâté en croûte for the holiday. <time datetime="2022-07-14T12:00:00Z">July 14, 2022</time> Emily Manley — Social Media Associate <p>Bastille Day is celebrated every year on July 14th, marking the anniversary of the storming of the Bastille, a state prison, in 1789. The historic day marked the beginning of the French Revolution and began the overturn of the monarchy. It was made an official holiday in 1880.</p> <p>Today, Bastille Day continues to be a celebration of freedom. According to Chef Hervé Malivert, ICE’s Director of Culinary Affairs, celebrating Bastille Day is similar to celebrating the Fourth of July in the United States. </p> <p>In France, the day is often commemorated with parades, dancing, fireworks and a day of relaxation with friends and family. New Yorkers have the opportunity to partake in pétanque tournaments at local French restaurants, as well as attend an entire Bastille Day festival in Central Park.</p> <p><img alt="Chef Herve's traditional pâté en croûte" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/pateencroute%202.png" class="align-center" /></p> <p>For le quatorze juillet, (which translates to "July 14th") Chef Hervé created his own rendition of pâté en croûte, which is a combination of savory forcemeat and decorative dough. The classic dish is considered a staple recipe in France and has been around since the Medieval era.</p> <p>The traditional French pâté is made from pork and veal, but alternate recipes use other meats as well - namely, chicken. The meat is cut into thin strips and marinated, and then covered in a layer of pastry crust. While the outside of the pâté is breaded and crusty, the inside is moist and savory. The pâté is then chilled before serving.</p> <figure role="group" class="align-center"><img alt="The inside of Chef Hervé's pâté en croûte. " data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/pateencroute%201.png" /><figcaption>The inside of Chef Hervé's pâté en croûte.</figcaption></figure><p>For Chef Hervé, teaching the the technique and history of pâté en croûte to students is a very important part of learning the craft of making charcuteries. Mastering the craft of making pâté en croûte can take years.</p> <p>While there are various adaptations of pâté en croûte, try your hand at Chef Hervé’s traditional recipe this Bastille Day.</p> <h5>Pâté en Croûte</h5> <p><em>Yields 1</em></p> <p> </p> <h3>For the Dough:</h3> <ul><li>90 grams water</li> <li>10 grams white wine vinegar</li> <li>315 unsalted butter, at room temperature</li> <li>14 grams kosher salt</li> <li>4 grams sugar</li> <li>30 grams egg</li> <li>350 grams all-purpose flour</li> <li>175 grams potato starch</li> </ul><h3>For the Pâté en Croûte:</h3> <ul><li>500 grams pork shoulder</li> <li>500 grams boneless duck breast</li> <li>500 grams fat back</li> <li>250 grams liver, trimmed </li> <li>1 shallot, minced</li> <li>3 cloves garlic, minced </li> <li>1 sprig of fresh thyme, leaves removed</li> <li>2 ounces Armagnac </li> <li>4 grams TCM (curing salt) </li> <li>14 grams kosher salt</li> <li>4 grams quatre épices</li> <li>1½ ounces old baguette, crust removed and cut into cubes</li> <li>4 ounces milk</li> <li>1 whole egg</li> <li>Whole or coarsely chopped nuts, for garnish</li> <li>Cubes of marinated foie gras, for garnish</li> <li>Cubes of marinated duck breast, for garnish</li> </ul><h3>For the Gelée:</h3> <ul><li>1 kilogram duck neck (no fat)</li> <li>100 grams carrot</li> <li>100 grams leek, white part only</li> <li>1 onion brulée**</li> <li>3 liters water </li> <li>1 bouquet garni </li> <li>150 grams egg white</li> <li>200 grams lean ground turkey breast </li> <li>400 milliliters Port wine </li> <li>120 grams gelatin leaves </li> </ul><h3>For Assembly: </h3> <ul><li>1 pâté en croûte mold, chilled</li> </ul> <h3>For the Dough:</h3> <ol><li>In a food processor, pulse the water, egg, white wine vinegar, sugar and salt. Add butter and continue pulse more. Add the flour and potato starch and pulse until dough forms. Remove from food processor and knead until well-combined. Roll into a ball, cover in plastic wrap and chill in refrigerator.</li> </ol><h3>For the Pâté en Croûte:</h3> <ol><li>Combine the pork cubes, rabbit, fatback and liver in a bowl and mix well; transfer to a plastic bag. Press out as much air as possible and place in an ice bath to chill.</li> <li>While the meat chills, sauté the shallots, garlic and thyme leaves in butter until tender. Add water as needed to keep the mixture from browning. When the onions and garlic are tender, deglaze with Armagnac and reduce. Chill the mixture completely.</li> <li>Combine the bread and milk in a bowl and set aside to soften. Add the egg and mix well.</li> <li>Fold the chilled shallot mixture into the meat. Progressively grind the entire mixture, then transfer to a mixer bowl and add TCM, salt and quatre épices, and mixed well for 1 minute.</li> <li>Add the bread mixture and mix with paddle attachment for another minute, fold in the garnishes. Cook a small piece of the ground mixture and taste for seasoning. Reserve in refrigerator.</li> </ol><h3>For the Gelée:</h3> <ol><li>In a small saucepan, reduce the port win by half; reserve.</li> <li>In a small bowl, bloom gelatin in cold water.</li> <li>In a large saucepot, combine the duck neck and water and bring to a simmer, skimming fat off the top.</li> <li>Add the carrots, leeks and onion brûlée, and simmer for 3 hours, making sure it doesn't reduce too much; strain.</li> <li>In a bowl, beat the egg white; add the ground turkey.</li> <li>Pour ground turkey mixture (the raft) into the cooled broth mix quickly and slowly bring to a simmer.</li> <li>When the raft forms, make a chimney by gently making a hole in the center, and let simmer for 30 minutes, basting the raft occasionally. Turn off the heat and strain the consommé by ladling the liquid through a cheesecloth-lined chinois.</li> <li>Add the reduced Port wine and taste for seasoning; add gelatin, chill and reserve for use.</li> </ol><h3>For Assembly and Serving:</h3> <ol><li>Preheat oven to 350˚F.</li> <li>Remove the pâté en croûte mold from the refrigerator.</li> <li>Roll out dough to 1/2"-thickness; line mold with reserved dough.</li> <li>Gently fill out the mold with the forcemeat, filling all the way up. </li> <li>Seal properly with more dough and decorate as you wish.</li> <li>Using three pastry tips, make three chimneys across the top to release steam. </li> <li>Transfer to oven and cook until internal temperature of 150°F.</li> <li>Remove from the oven, let cool and refrigerate overnight.</li> <li>The next day, melt the gelée and pour into the chimneys and let set for 1 hour. </li> <li>Unmold and serve immediately.</li> </ol> Recipe Culinary Arts French cuisine <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=25066&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="C25UhOboUF4n8Gezx2qmdGSDBaKk2Or3dMf7DEUswf8"></drupal-render-placeholder> </section> </div> </div> Thu, 14 Jul 2022 18:01:42 +0000 abaker 25066 at Pump Up Your Avo Toast Game with a Circulated Egg <span>Pump Up Your Avo Toast Game with a Circulated Egg</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Fri, 06/03/2022 - 12:47</span> In celebration of National Egg Day, ICE Chef-Instructor Chris Arturo shows us the way. <time datetime="2022-06-03T12:00:00Z">June 3, 2022</time> Abbe Lewis — Content Director <p>Scrambled, over-easy or fried, as a frittata, a Benedict or sopped up via toasty bread shakshuka-style, the humble-yet-mighty egg can be enjoyed in a myriad of fashions. And when it comes to weekend brunch, line cooks and chefs far and wide turn to the trusty immersion circulator to handle the mimosa masses. </p> <p> </p> <p>Operating as temperature-controlled water environments, immersion circulators can be used to sous vide a variety of proteins — including eggs. “Back in the day when I worked brunch at the restaurant, we needed hundreds of eggs cooked perfectly at the same time, and this is such an efficient method,” says <a href="">Culinary Arts Chef-Instructor Chris Arturo</a>, who prefers his circulated eggs to be cooked at precisely 63˚C. </p> <p>Eggs cooked at 63˚C for an hour leads to an end result of nicely cooked whites and a mildly — or as Chef Chris puts it, “luxuriously” — runny yolk. “I feel like at 64˚C, it begins to get a little too fudgy. I wouldn’t mind that in a ramen, but for breakfast, 63˚C is the way to go.”  </p> <p>Immersion circulators have become so mainstream that there are several affordable options available for at-home use. (Chef Chris recommends checking out Amazon.) </p> <p>And if you don’t have the ability to drop your eggs in a circulator — or simply don’t want to wait for an hour for the finished product — opt for a soft-boiled six- or seven-minute egg. </p> <p><img alt="avo-toast-plating" data-entity-type="" data-entity-uuid="" src="" class="align-center" /></p> <p><a class="link--round-arrow" href=""><strong><em>Cook eggs with Chef Chris at ICE</em></strong></a></p> <h5>Avocado Toast with 63˚C Egg</h5> <p><em>Serves 1</em></p> <ul><li>1 egg</li> <li>Extra-virgin olive oil</li> <li>1 thick slice sourdough bread</li> <li>1 Hass avocado, halved and pitted</li> <li>Hawaiian black sea salt</li> <li>Vinegar of your choice, such as Sherry</li> <li>Microgreens or edible flowers, such as Pluto basil</li> </ul> <ol><li>Heat an immersion circulator to 63˚C. Cook egg for 1 hour.</li> <li>In a nonstick skillet set over medium heat, add 2 tablespoons of olive oil. Toast sourdough on both sides until golden. </li> <li>Remove avocado from peel with a spoon and slice heavily on a bias. </li> <li>Place toast on a plate and shingle avocado across toast; season with salt and black pepper. Make a divot into the avocado. Carefully crack the egg into a spoon and remove the excess white. Spoon egg into divot and season with black sea salt, olive oil and vinegar. Garnish with Pluto basil. </li> </ol> Recipe Brunch Eggs <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=24886&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="4JP4vpmU6X-joh5v0mU0I9rDWuNlSQ0EP8SPMyI5TRg"></drupal-render-placeholder> </section> </div> </div> Fri, 03 Jun 2022 16:47:50 +0000 abaker 24886 at This Lobster En Brioche Is a Thing of Dreams <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> 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=""><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 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