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Recipe: Saint Patrick’s Day Corned Beef by Chef Jeff Butler

Ahead of today’s St. Patrick’s Day celebration, ICC’s Lead Chef-Instructor and resident charcuterie master Jeff Butler teaches us how to create our own corned beef and cabbage dish. The multi-day process will leave you with satisfying results to impress your family and friends on St. Paddy’s day and beyond.  You won’t need the luck of the Irish to complete this recipe, although I’m sure it wouldn’t hurt! Watch the video of the full process below, and view the step-by-step procedure.


Ingredients by Step

Step 1

3 kilo of water

60 Grams pickling spice mix

12 cloves of garlic

15 gram black peppercorns whole

Step 2

288 grams Kosher Salt

12 grams Instacure #1 or DQ #1 curing salt

60 grams granulated sugar

1 Beef Brisket 12-14 lb (5-6 kilo)

Step 3

200 Ml White wine vinegar

1 bottle lager beer

5 Bay leaves

10 grams pickling spices

5 grams black peppercorns

5 cloves garlic peeled

6 Boiler Onions, peeled and left whole

6 Carrots, peeled and left whole

6 stalks celery left whole

1 Green cabbage cut into 8 wedges

10-12 red bliss potatoes


Procedure 

Step 1

Bring water to a boil and remove from flame and put in the pickling spice, garlic and black pepper corns and allow infusing off flame for 1 hour, then strain and reserve leftover spices for step 2.

Chill the infused water down to below 40 degrees.

Step 2

Weigh the water; you will need to have exactly 3 kilo of water in total.  If you have lost water due to evaporation then supplement the difference with cold tap water.

Thoroughly mix in kosher salt, Instacure #1 and sugar into the 3 kilo of water to create the brine.

Pump the brine into the brisket spacing apart injections in a pattern with approximately 1 inch spacing.

Submerge the meat in a plastic container with the remaining brine and add the reserved spices and garlic from step 1.

Let meat sit 3-5 days in the brine.  Flip the meat daily in the brine so that it gets evenly cured.

Step 3

Remove the meat from the brine, wipe off spices and discard brine.

Put brisket in a large pot and cover with cold water. Bring up to a simmer.

Make a cheese cloth sachet (spice bag) of bay leaves, pickling spice, garlic, and black peppercorn.

When the water begins to simmer, skim off the foam that floats to the top. Then add the beer, vinegar and the sachet to the poaching liquid.

Gently simmer the meat for 1 hour. Check tenderness of the meat, if it slides easily off of your meat fork it is done. Check tenderness of meat every 15 minutes

Add the carrots, celery and onions to the pot and simmer for 30 minutes to 1 hour

Check the tenderness of the meat if it is tender then remove the brisket, cooked carrots, celery and onions from the broth and allow to rest covered.

While the meat is resting add the cabbage and potatoes to liquid in the pot.  Cook until tender. Remove and discard the sachet.

Slice the brisket across the grain and warm in some of the broth. Cut the carrots, onions, and celery into servable chunks and warm in the broth.

Serve the warmed cooked corned beef, cabbage, potatoes and vegetables with good mustard and prepared horse radish.

 

 

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Alumni Spotlight: Rodrigo Schweitzer, Class of 2011

For our first ICC Alumni Spotlight of 2017, we caught up with Professional Culinary Arts alum chef Rodrigo Schweitzer. Explaining why he felt attending the International Culinary Center in New York was the right choice to pursue his culinary dreams, the Brazil based chef elaborates on ICC’s full immersion program. Learning the fundamental techniques and skills for success in only 6 months, an international student such as Rodrigo has the potential to save thousands of dollars in living expenses and tuition when making their culinary school decision.

The main reason why I chose ICC was because of the full immersion program. So, in my research, I knew that a student here could graduate in 6 months but being taught what they teach in other schools in 2 years. They taught me to be a prepared cook.”

Following up on life after culinary school graduation, Schweizer earned his spot as the winner of Hell’s Kitchen Brasil (Season 3), taking home the 100,000 gold bar prize. Becoming known as the ‘Fit Chef’ while on the show for sharing his weight loss story, Chef Schweitzer helps individuals reach their goals of losing weight through healthy eating habits. With the momentum of the Hell’s Kitchen win still strong, he shares plans to open an elevated pizzeria in Brazil with ‘nontraditional’ toppings.

Watch the full interview to learn about the chef’s new endeavor and more!

 

Click HERE for more information about how you can #LoveWhatYouDo at ICC as an international student.

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The Importance of Charcuterie: A Step-by-Step Process

Written by Angela Samartano 
ICC Social Media Manager

Christmas weekend has finally arrived, and the International Culinary Center lead chef-instructors are here to make sure you’re fully prepared for your home festivities. No matter which holiday your family celebrates, there’s never a wrong time to cook a ham from scratch. While not a culinary student myself, I was able to watch along as Chef Jeff Butler and Chef Pascal Beric demonstrated the process of creating a holiday ham from scratch to the Level 1 students in the Professional Culinary Arts with Farm-to-Table program. Needless to say, it was a multi-sensory experience – eyes were opened (to the rigorous multi-day process), mouths watered and noses were not disappointed at the smell and taste of the final product.

Charcuterie is a major portion of the Professional Culinary Arts program within Level 3. Cured meats are a staple in the culinary world, no matter where you are in the world and the International Culinary Center’s program truly prepares you for every and any meat-based dish you may desire.

Lead Chef-Instructor Jeff Butler, explains the importance of acquiring a professional education regarding proper techniques and execution of charcuterie.

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Charcuterie is important because it differs greatly from regular cooking. It requires discipline, great attention to detail and patience. A dash extra of salt or the lack of an ingredient can result in an inedible product. In regular cooking, we can play with the seasoning and adjust until the moment we put it on the plate. In charcuterie, you might not know the results of a recipe until months later after the item has aged. Good charcuterie skills allow for the almost complete use of a pig from head to tail. It puts the chef in touch with ancient skills that go back thousands of years, history on a plate. You can’t learn it in a day and we put a lot of effort into the curriculum to give the student a strong foundation of charcuterie skills. Plus, you get to make hotdogs – and I love hotdogs.”

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Ingredients

  • 1- hind leg of pork with all bones removed except for the shank, approximately 10-12 lbs. 4.5-5.4 Kilo
  • 5 Liter cold water
  • 480 Grams of Kosher Salt
  • 20 Grams of Pink Curing Salt #1
  • 150 Grams of Honey
  • 5 Grams Brine Phosphate (optional)
  • Activa Meat Glue (optional)

Equipment Needed 

  1. 5 gallon Bucket
  2. Brining needle
  3. Ham netting
  4. Hog rings
  5. Hog ring pliers
  6. Immersion circulator
  7. Hand immersion blender
  8. Powdered sugar shaker

Step by Step Process: 

Step 1: Mix the water, salt, sugar, pink cure #1 and phosphate with the hand blender for approximately 2 minutes, until no solids are visible.

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Step 1.

Step 2: Using the brine needle, gently pump the meat. Keep the meat in a large tub so as to not lose any leaking brine. Pump the brine in a grid pattern with a 1 inch spread. Do not try to poke needle through skin. Do try to pump around the shank. When finished pumping, submerge meat in remaining brine  and the brine that has leaked off during pumping in the bucket.

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Step 2
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Step 2

Step 3: Let sit in refrigeration for 3 days. And then resume with the brine in the bucket and repeat step 2. This ensures that your meat is completely saturated with brine and the curing is complete.

Step 4: Let sit for 2 days. And remove from brine. Discard leftover brine. Pat meat dry with paper towel.

Step 5: Using Activa, in the powdered sugar shaker. Liberally dust the interior of the ham. This will keep the ham from having holes in the finished slices.

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Step 5

Step 6: Tie the Ham into the Ham netting.

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Step 7: Twist the Ham inside the netting to tighten it upon itself and  hog ring pliers to clamp the netting closed and to hold the tension. Use an extra hog ring to ensure it stays closed. Let the Ham sit in the refrigerator over night to set the Activa. You can also use butchers twine to truss the Ham, but take great care to keep it tight and trim loose ends to make sure they will not be caught in the immersion circulator.

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Step 8: Set up the immersion circulator and set it to 145 F or 63 C. Submerge the ham in the water bath and cook for 14 hours. You can vacuum seal the Ham prior but you do not have to. The water bath will be discarded when finished.

Step 9: Remove Ham from the circulator.  Take off netting , score the skin with a cross hatched pattern, be careful to not go into the flesh.

Step 10: Put ham in a roasting pan fitted with a rack.  Begin to bake at 250 F.  bake for 2 hours.

Step 11: Remove from oven and turn the temperature up to 450 degrees Fahrenheit with the convection fan turned on if possible.

Step 12: Brush ham with vegetable oil and place in the 450 degrees Fahrenheit oven after fully preheated.

Step 13: When the ham is beautifully browned remove it from oven and allow to rest for 30 minutes and serve with the sauce of your choice.

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Step 14: ENJOY! 

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To learn more about the various levels of ICC’s Professional Culinary Arts program and reserve your spot during our January 30 start date, CLICK HERE.

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Alumni Authors: Justin Chapple, PCA ’09

Written by Daisy Martinez

After graduating from ICC, Justin worked under Chef Alain Allegretti at Allegretti in New York City, getting his feet wet in a professional kitchen. Justin joined the Food & Wine magazine team in 2010 as an Assistant Event Coordinator for the Food & Wine Classic in Aspen; he rose up the ranks to Senior Test Kitchen Editor and in-house foodie-geek featuring his video series, “Mad Genius Tips”, which he has organized into an accompanying new book of the same name. When he is not busy testing hundreds of recipes for Food & Wine–the magazine, digital projects and their branded cookbooks–he has tested and developed dishes for other publications and appears regularly on many morning news shows, highlighting recipes and those “oh so kooky” shortcuts and kitchen hacks.

 

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Student Life: The Importance of Mise en Place

Written by AJ Fusco
Professional Culinary Arts Student

I would like to start off by introducing myself and giving you a little background on myself.  I am a career firefighter in Westchester County and also attend ICC in the Professional Culinary Arts program.  My passion for cooking is just as strong the one I have for firefighting, which is what led me to the decision to become a “career adder.”  I have always had a second job while being a firefighter, and decided I would like to pursue something I truly loved.  Now, I have the best of both worlds!

One of the first things we learn at ICC is “Mise en Place”, or “to put in place”.  The emphasis my Chef Instructors put on this concept could not be greater, but rightfully so.  We all know the kitchen can be a volatile environment filled heat, smoke and the ever present danger of fire and injury.  And now that I think about it, the kitchen is very similar to being in a fire!  The intense adrenaline rush of service parallels those same feelings I get when operating on the fire-ground.  And just like cooking in a kitchen, being prepared as a firefighter is vital to a successful operation.  This is when I started to connect the dots between having your mise en place in both the kitchen and the firehouse.  

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We train in the firehouse to make sure we are prepared for whatever emergency may come our way.  The fire trucks are set up in a way so that equipment is organized together and easily accessible at any moment’s notice, just like having your ingredients and tools ready to go for a busy dinner service.  But before I started ICC, I admittedly was a messy cook in the firehouse.  Having all my ingredients ready to use was just not on my mind, which certainly didn’t help the situation of not knowing if an alarm would come in while getting dinner ready for a group of hungry firefighters.  That all changed when I learned about this thing called “Mise en Place”.  Suddenly, my meals not only tasted better but I was able to cook more efficiently in the unpredictable firehouse kitchen.  Countless times I have been prepping for a meal, when suddenly an alarm comes in and everything has to stop.  The oven and burners get shut off, and we are out the door, unsure of when we will be back to finish cooking the meal.  But having everything ready to go when we return to the firehouse has prevented plenty of take-out which is always a plus. So to say “Mise en Place” has changed me for the better as a cook would be a severe understatement!

Waffle Batter

A Tale of Two Waffles

Once upon a time, there were two waffles… One originated in Brussels while the other one was born in Liege. And they lived happy ever after! Come on now, this is no fairy tale! Well at least not THAT type of fairy tale. As you may (or may not) know Belgium produces quite an array of products enjoyed worldwide. This small country, roughly the size of Maryland, is famous for its chocolate, its beers, its delicate pastries, its cuisine, its casinos, its world famous racetrack at Spa Francorchamps, the Ardennes and Bastogne (where 4 star General Patton engaged in the battle of the Bulge)… the list goes on and on. But, nothing else quite compares to its unique one-of-a-kind “gaufre” – or as we know it here in the United States – the Belgian waffle.

Belgians are surely proud of their waffles. Pancakes are considered everyday food (for breakfast or as a snack), but waffles are a serious business; they are much more special. I remember looking forward to this one waffle shop as a child, where I would stop for a “gaufre Liégeoise” on my way home from elementary school. Around 4 o’clock, when school ended, the smell of sweet, lightly caramelized sugar would filled the air.  There was no way I would pass on the opportunity to savor such a delight. Even though I stopped almost everyday at the same time, the merchant always asked if I wanted it hot, warm or lukewarm. Warm it was, for me at least. Nothing can, or will, ever compare to that soothing feeling of comfort.  To this day, whenever I have a chance to travel home, I make it a point to visit this unique waffle shop. Although faces and surroundings have changed a bit, the waffle shop and the quality of the product remain the same.

In Belgium, the waffle iron is almost as beloved as the waffle itself. From its original heavy cast iron form to the most sophisticated electric version, pretty much every Belgian household owns a waffle iron of some kind. Some waffle irons are passed on from generation to generation. Mind you, this item is a must on every bride-to-be’s gift registry.  In several museums, and even in some homes, a magnificent collection of waffle irons can be found. Some made of beautifully forged silver or copper that date as far back as the 13th century. Many are fashioned with elaborate patterned grids and produce the most beautiful waffles. Over the centuries, these delectable treats have inspired poets and tempted royalties alike – such as French King Francois, who adored his waffles prepared hot off a silver iron. However, waffles were never meant to be enjoyed by royalty, famous people or inspired personages alone – they are indeed for everyone!

There are hundreds of waffle recipes from all over Belgium, often passed from one generation to the next. Most of the waffles are made with yeast, creating lighter, crustier waffles than the waffles made with baking powder typically found here in the U.S. Belgian waffles first came to the U.S. when they were introduced during the 1960’s World’s fair. I find it hard to believe that despite the variety of easy-to-use and readily available electric waffle irons today, waffles in the U.S. remain mostly a breakfast food item. Try to offer waffles during your next party or family get together, as a meal! Serve them with an array of toppings – from fresh fruit, to ice ream, hot Belgian chocolate, crème chantilly, butter, syrup, Nutella or jam! I usually invite friends of family members to visit in the late afternoon and seduce them with the enticing smells of freshly brewed coffee, coco and baking waffles. No one (to date) has ever been able to resist this happy feast. Keep the waffle iron in sight or in the dining room and make it part of the fun. Your imagination and creativity are really the limit!

Please enjoy the following recipes. Both have been tested over time. Do not rush the process. “Take care of the recipe. Pay attention to all steps and details. The finished product will take care of you!”

Bon appétit,

Chef Alain V. De Coster CEC, CCA, BMCA

ICC Chef-Instructor, Professional Culinary Arts

Gaufre de Liège:

These waffles are little more time consuming to make but the end result is definitely worth the effort. Two separate batters are prepared and ultimately mixed together for a deliciously sweet and crunchy waffle. Please do not forget to preheat your waffle iron.

Batter 1:

  • 1 ¼ oz fresh cake yeast (or 2 ½ packages of dry yeast)
  • ¼ cup warm water (about 100° F)
  • 1 cup all purpose flour
  • 1 tbsp granulated sugar
  • 1 large egg, beaten
  • 1/3 cup of milk, warmed to 100° F

Batter 2:

  • 9 tbsp unsalted butter (at room temperature)
  • 6 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • ¼ tsp baking powder
  • 1 tsp ground cinnamon (optional)
  • Pinch of slat
  • 1 tbsp granulated sugar
  • ½ pearl sugar (or ¾ cup crushed sugar cubes)

To proceed:

Prepare batter 1: In a small mixing bowl, dissolve the yeast in the warm water with 1 tbsp of the flour and the sugar. Let stand for 5 minutes or so. Sift the remaining flour into a large mixing bowl. Make a well in the center and add the yeast mixture, egg and milk. Using a wooden spoon mix well until smooth, cover with a kitchen towel and let rise in a warm place until the batter has roughly doubled in volume.

Meanwhile prepare batter 2: in a medium size bowl mix the butter, flour, salt, vanilla, baking powder, cinnamon (if using), granulate sugar and pearl sugar until a paste is obtained. Using your hands work batter 2 into batter 1 until well blended. Shape the obtained dough into roughly 10 even sized balls approximately 2 ½ to 3 oz each. Flatten each ball slightly until a disk type shape is obtained. Dust lightly with flour.

Bake in a medium hot waffle iron. Do not let the iron become too hot or the sugar will burn! Bake until waffles are golden brown but still lightly soft, for about 3 to 4 minutes. Serve the waffles lukewarm or cooled to room temperature on a rack. Sugar waffles will keep well for several days in an airtight container, if you manage to have any left over!

NB: Crushed sugar cubes can be substituted fro the sugar pearls. Using a rolling pin crush 1 cup of cubed sugar into small pieces, approximately the size of a sunflower seed. Don’t worry about making them the same size!

Gaufre de Bruxelles:

The following recipe is for a satisfying stack of waffles. It will make about 40 delicious waffles. For a smaller group, simply divide the recipe to yield what is needed. These waffles can be frozen when needed. Leftover waffles can be used as next day’s breakfast by simply reheating them in your waffle iron for a minute or so.

  • 2 oz fresh cake yeast or 4 packages active dry yeast
  • 6 cups of milk, warmed to 100° F
  • 6 large egg yolks
  • 12 tbsp unsalted butter, melted and cooled to lukewarm
  • 12 tbsp margarine, melted and cooled to lukewarm
  • 1 cup vanilla sugar or 1 cup sugar + 1 tbsp vanilla extract
  • Pinch of salt
  • 8 cups all purpose flour
  • 6 large egg whites, beaten to soft peak

To proceed:

In a small bowl, dissolve the yeast in 1 cup of the lukewarm milk. In a large, deep mixing bowl (the dough will double or triple in volume), whisk the egg yolks with ½ cup of the remaining milk, the melted butter and margarine. Add the yeast mixture, sugar and the salt. Gradually add the flour to the batter by sifting it in. Alternate additions of flour with the remaining 4 ½ cups of milk. Stir with a wooden spoon after each addition. Fold in the beaten egg whites. Cover with a clean towel and transfer to a warm area. Let the batter rise for 1 hour or so. The batter, as noted, will double or even triple in volume pending the ambient temperature you let it rise at. While this process takes place, ample time should be on hand to warm the waffles iron to proper temperature, brew coffee, set the tables and get ready yourself for a great feast. Check the better from time to time as to not let it erupt over the bowl you placed it in. Should it be rising to fast, simply stir it once or twice. The easiest way to get the batter onto the waffle iron is to transfer it into a water pitcher and pour it directly onto the hot waffle iron. Look Mom, no mess! Serve the hot waffles at once, letting your guests decide which topping is best for them. Should you whish to refrigerate these delicate waffles, allow them to cool before storing.