Duck from The Grill

ICC In The News: Highlights from August 2018

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from August 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

At West~bourne restaurant, you won’t find millennial pink banquettes or pineapple-print wallpaper, but you will get a homemade celery soda-kombucha, chia pudding with rose water and petals, and vibrant vegetable-grain bowls. Check out alumna and owner Camilla Marcus’ sustainable spot featured in NYLON.

Chef Matthew Kenney is one of the world’s premier chefs specializing in plant-based cuisine. Originally hailing from Connecticut, he graduated from ICC and spent the early ’90s honing his skills in kitchens throughout the New York dining scene. Read about the interesting new menu he developed for Folia at the Four Seasons Hotel Los Angeles at Beverly Hills.

Hither
VOGUE
Why This Oregon Town Could Be the Next Napa

According to Vogue, Ashland, Oregon is positioned to become the next Napa. If you journey to this beautiful wine region, be sure to stop by our alum’s market Hither, where co-founder Wesley Reimer is serving everything from coffee to natural wines with co-founder and wife Corrie.

Kris Feliz, graduate of ICC’s Italian Culinary Experience, is a line cook at the almost cartoonishly luxurious restaurant, the Grill, which opened in NYC to solidly enthusiastic reviews last year in the former Four Seasons restaurant. Every night, she is tasked with preparing the menu’s honey-mustard duckling, something of a signature dish that has come to define the kitchen’s commitment to turning out modern renditions of mid-century American classics. Find out why we can’t wait to try the honey-mustard duck in this Grubstreet feature.

A fascinating read on our grad David Chang and what he accomplishes in each of his restaurants with his chefs that many restaurateurs can’t: individuality within a large restaurant group. Catch our other grad too, Chef Jude Parra-Sickels, who is executive chef at Majordomo in LA. Read the article here.

Sofreh
NEW YORK TIMES
At 59, a Gutsy Chef Makes Her Restaurant Debut

 Nasimeh Alikhani is an ICC alumna and Chef/Owner of the newly opened Sofreh in Brooklyn, NY. Find a bold, modern take on Persian cuisine in a beautiful modern setting and read the NYT feature on her restaurant here.

Did you know there are many different routes you can take with a culinary education? Check out two of our grad’s, Alexis deBoschnek (Senior Culinary Specialist) & Rie McClenny (Video Producer) now working at Tasty, and remember that there are many different options for you after graduating from ICC!

Nourish began back in 2014 when alumna Mary Drennen co-founded the Birmingham-based meal subscription service. It features Southern-inspired meals with a premium on presentation and nutrition. Check out her subscription service here.

Majordomo Ribs
TEXAS MONTHLY
At Majordomo, David Chang’s Smoked Beef Short Rib Delights

David Chang’s newest restaurant venture, Majordomo, opened to rave reviews. The $190 dollar beef short ribs are worth the pretty penny, so check out his new place if you’re in Los Angeles!

Vanessa Greeley, graduate of ICC, is an award-winning TV chef—competing on multiple Food Network Challenge episodes, Food Network Cake Wars, and more—and now she’s teaching others to create edible masterpiece just like they see on TV. Celebrate the opening of the Vanessa’s Cake Designs studio in Warwick, NY.

 

Nicole Allyson Uy, a graduate of ICC’s Professional Pastry Arts program, is making waves with her wildly successful hundred gram cookies at her bakery The Flour Girl in the Philippines. Check out the story of how she came up with her famous cookies, and opened her bakery here.

MY JEWISH LEARNING
This City is the Next Hot Spot for Jewish Food

With one of our campuses in NYC, it’s almost unheard of to talk about bagels from other cities. But our alumnus, Josh Pollack, is changing the narrative in Colorado. Read about how he recreated New York water in Denver, CO and now makes amazing bagels rivaling our NYC favorites!

Great Barrington, MA has a new restaurant and at the helm is alumnus, Chef Nicholas Browne. Among his accolades are winning Chopped in 2016, working at Michelin-starred restaurants across the globe, and now his newest venture, Botanica in MA. Check out his restaurant here.

 

Upstairs 2 is one of L.A.’s best-kept culinary secrets, a hidden gem that many do not know exists. Executive Chef Maiki Le, a Professional Pastry Arts program alum, cooks up a New American menu—market driven & sustainable—and boasts victories on Food Network’s “24 Hour Restaurant Battle” and “Chopped.”

Chef Marc creating a tart

Taste of Alsace Recipes

On July 25th, we continued the celebration of #FCIFlashback month with a demonstration to highlight the culture and cuisine of Alsace, France through with ICC’s Senior Director of Culinary & Pastry Arts, Chef Marc Bauer. Defined by its rich and vibrant traditions, Alsace is a region known for its cooking, where Alsatian chefs have been particularly ingenious in their ability to use day-to-day ingredients when creating culinary masterpieces!

Below are the recipes that Chef Marc shared with us through his demonstration. He even shared with us his secret ingredient for his blueberry tart…polenta! Happy cooking!

Choucroute de Poisson, Beurre Rouge
Sauerkraut with Salmon and Beurre Rouge (yields 4 people)
Ingredients:

For the Sauerkraut:

  • 1 tbsp duck fat (optional) you can use any fat of your choice
  • 100g onions (ciseler)
  • 350g bacon cut in ½ inch slabs
  • 1 clove (press into the slab)
  • 1 kg sauerkraut (rinse 3 times in cold water and drain)
  • 2 garlic cloves
  • 2 bay leaves
  • 15 ea.  Juniper berries
  • 1 tsp cumin
  • 250ml Riesling (Alsatian wine) or a dry white wine

For the Beurre Rouge:

  • 1 shallot (ciseler)
  • 1 bay leaf
  • 2 branch of thyme
  • 10 peppercorns whole
  • 50 ml red wine vinegar
  • 150 red wine
  • 30 ml H. cream
  • 250g. Butter cut in cubes

For the Final Presentation:

  • 4 pieces of 180 to 220g salmon filet, skin on
  • 8 ea. pommes chateau cooked  in water until a knife can pierce it. Hold.
  • 4 leaves of blanched savoy cabbage.
  • 8 ea. Fresh bay leaves
Steps:

Procedure for the Sauerkraut:

  • In a sauce pan melt the duck fat
  • Add the onions and sweat for 5 minutes.
  • Under medium heat, place the slab on top, add the sauerkraut (drained), the garlic bay leaves, juniper berries, cumin, and white wine.
  • Bring to a simmer on top of the stove, and cook for about 1 hour in the oven at 325F (check towards the end to make sure there is enough moisture or it will burn).
  • Keep warm.

Procedure for the Beurre Rouge:

  • In a sauce pan reduce to 9/10th: the vinegar, red wine, thyme, bay leaf, peppercorn, shallot
  • Add the cream and emulsify
  • Whisk in the butter a few cubes at a time to make the emulsion.
  • Add until the right balance of acidity and richness is achieved.
  • Season and strain.
  • Keep warm.

To Finish:

  • Dry the skin side of the salmon, season both side with kosher salt and pepper.
  • Under medium heat In a fry pan add 2 Tbsp of duck fat,
  • Once the oil reaches 350F, add the salmon, skin side down.
  • Lower the temperature and cook for about 6 to 8 minutes until the skin becomes golden brown.
  • Flip and cook another 30 seconds.
  • Hold on a wire rack for about 4 to 5 minutes.
  • Drain, reheat the sauerkraut
  • Remove the bay leaves and garlic
  • Remove the bacon skin, dice into ½ cm cubes
  • Mix gently into the sauerkraut.
  • Place on a mold, on a plate
  • Add about 3 Tbsp of beurre rouge
  • Remove the mold
  • Add the salmon, (reheated)potatoes, and (blanched ) cabbage chiffonade.
  • Finish with fresh bay leaf garnish.
Tarte aux Myrtilles:
Blueberry Tart (yields 6 people.)
Ingredients:

For the tart dough:

  • 250g cake flour
  • ½ tsp salt
  • 125 g butter, cut into ½ inch cubes
  • 90 ml water

For the custard:

  • 2 whole eggs
  • 4 Tbsp of pastry cream powder
  • 150 g of sugar or honey
  • 400 ml of crème fraiche
  • 1 pinch of salt.
  • 1 tsp vanilla extract

For assembling the tart:

  • 2 Tbsp of polenta or cream of wheat
  • 1 quart of blueberries (washed, sort out the spoiled ones and dried)

For the Garnish: Crème Chantilly

  • 300 ml crème fraiche
  • 80 g sugar
  • Vanilla extract
  • Alcool of gewurtztraminer 1 Tbsp.

Procedure for the Tart Dough:

  • In a food processor add the flour, butter, salt.
  • Pulse until the flour and butter look and feel like sand.
  • Add the cold water
  • Pulse to homogenize
  • Press the dough on a sheet of plastic wrap and shape into a round disk about 1 inch thick
  • Store in the refrigerator until needed.

Procedure for the Custard:

  • Add the eggs, pastry cream powder, sugar, vanilla and salt in a bowl
  • Whisk for about 15 seconds.
  • Add the crème fraiche

Procedure for the Crème Chantilly:

  • Hold in the refrigerator
  • Place in a pipping bag with a star tip
  • Whisk with a balloon whisk: the cream, sugar, vanilla and marc de gewurtztraminer.
  • To Assemble the Tart;
  • Roll out the pate brisee with a rolling pin to the side of a tart
  • Place into the buttered tart shell
  • Remove excess dough
  • Refrigerate for 5 to 10 minutes
  • Add the blueberries
  • Sprinkle with the polenta or cream of wheat
  • Pour in the custard
  • Place in a pre heated oven at 400 F for about 20 minutes
  • Finish for about 40 minutes at 350 F.
  • When the custard is set and the dough is golden brown
  • Remove from the oven let cool down for about 10 minutes and remove from the mold.
  • Let cool down on a wire rack to dry out the tart crust.
Baker Zoe in the kitchen

ICC In The News: Highlights from July 2018

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from July 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

  • Chef Fausto Mieres, an alumni of FCI, opened a fast casual, made-to-order healthy restaurant in Westchester. Check it out here if you’re looking for a delicious and healthy breakfast, lunch or dinner!
  • Opened in 2014, Madame Sou Sou Cafe is a delightful treat where you can go to enjoy owner Effie’s French creamy cheesecake or the pistachio cake paired with an iced espresso or whipped frappe. Effie is a graduate of FCI’s French Pastry making course. Read about the cafe here.
  • Heart Health Weekend is happening Aug. 4 and 5 at the Renaissance Westchester Hotel in Harrison. NY. Curtis Cord – the Executive Director, Olive Oil Sommelier Certification program – will discuss the benefits of olive oil use and offer a tasting. Read more here.
A dish from Claro
EATER
THE 38 ESSENTIAL NYC SUMMER 2018 RESTAURANTS

Looking for a new spot to try this summer? Look no further than Claro, which serves up Oaxacan fare in Brooklyn, New York and is featured as an essential restaurant to try. Alumni Chef Jose Alvarez will be sure to wow you with the up and coming Oaxacan cuisine.

  • Chef Andrae Bopp — the former owner of a landscape and sprinkler business – decided to attend FCI and eventually worked in the kitchens of acclaimed NYC spots such as Le Bernardin, Bouley and Balthazar. Now he owns Andrea’s Kitchen, a gourmet gas station eatery. Check it out if you’re in Walla Walla, Washington.
  • The Surf Lodge in Montauk has our very own FCI alumni, Chef de Cuisine Angela Bazan. Together with the Head Chef, Ron Rosselli, they bring together local suppliers and years of experience to create Italian and Mediterranean inspired cuisine.
Inside of Hyacinth
EATER
INSIDE GRAND AVENUE’S ALMOST OPEN ITALIAN EATERY 

On August 14, Hyacinth will open in St. Paul. The Italian eatery is the work of chef/owner Rikki Giambruno, chef de cuisine Paul Baker, and general manager Beth Johnson. Giambruno is a graduate of ICC and an alum of several New York restaurants. The menu is a modern mix of Italian dishes included pastas, entrees and antipasti.

  • Embrace the island life at Tommy Bahama in NYC– no, we don’t mean the clothing store! FCI Alum Chef Jeremie Tomczak is cooking up island flavors on 5th ave in NYC. Don’t miss it!
  • Chef Cesare Casella, Dean of Italian Studies at ICC and head of the Department of Nourishment Arts at the Center for Discovery, works at the residential and educational facility for people of all ages with complex disabilities in Sullivan County, New York. Read how they are working to bring accessible nutrition to everyone.
  • If you’re looking for a weekend getaway, look no further than Montclair, New Jersey, a short distance from New York City. Be sure to eat at Marcel or MishMish, from alumni Chef Meny Vaknin. Read more about his restaurants.
FORTUNE
40 UNDER 40

Chef Christina Tosi, creator of MilkBar and a 2004 graduate of ICC, was listed on Fortune’s list of 40 Under 40. Fortune creates this ranking annually of the most influential young people in business. Read her feature and meet the other honorees.

  • Chef Allison Katz, a 2003 graduate of the Professional Culinary Arts program, has been a staple on the North Fork, NY foodie scene for several years. Chef Katz has a long culinary résumé and will soon be at the helm of her very own place, Ali Katz Kitchen, in Mattituck. Read more about her.
  • Krishni Shroff, a 2010 alum, is a “bread baker of exceptional talent.” Shroff attended ICC’s The Art of International Bread Baking course to perfect her sourdough baking skills and now owns a bakery in Mumbai, India. Read more from GQ India here.
Zoe Kashan's headshot
RESY
BREAKING BREAD AND BREAKING GROUND

Baker Zoe Kanan, a 2010 graduate of the Professional Pastry Arts program, is “breaking bread and breaking ground” at Studio and at Simon & The Whale. She is head baker for both restaurants, and people flock to them for her sugary chocolate morning buns or anise-flecked black bread. Read about her journey.

  • Every summer, at Hayground School in Bridgehampton, NY world-renowned five-star chefs gather to raise much-needed financial aid for the school and its Edible Garden/Kitchen Science program. This year’s Hayground Chefs Dinner will be held Sunday, July 29, and our Dean of Special Programs, Chef Jacques Pépin, is being honored.
  • Casa Peal will open in Williamsburg, VA in October 2018, and they will serve seafood bites, tacos and twists on American Southern classics. Chef Mikey Maksimowicz, who is a 2005 graduate of the Professional Culinary Arts program, is opening the restaurant with wife and Chef Chelsea Maksimowicz.
Chef Tory Miller Cooking

ICC In The News: Highlights from June 2018

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have aggregated some of our favorites from June 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Jacques Pepin and Anthony BourdainKQED | JACQUES PÉPIN SHARES MEMORIES OF ANTHONY BOURDAIN

Longtime friend of the late Anthony Bourdain and Dean of Special Programs at ICC, Jacques Pépin, shares memories of Bourdain and the importance of his work in the food industry. Read Pépin’s interview here.

In Other News:

  • Chef and restaurateur Judy Joo joined the Today show for the make-ahead Monday series, to cook up her deliciously crispy, juicy Korean fried chicken, that then turns into burgers and kimchi fried rice. Read about how to make it here.
  • Alumna Christine Byrne, shares that her impulsive decision to go to culinary school was in part inspired by the late Anthony Bourdain’s Kitchen Confidential, and thus she moved to NYC and spent 10 months at then FCI learning to cook. Read her full story here.
  • The Ottomani, a chic Middle Eastern restaurant in Singapore, created a series of visiting guest chefs called The Nomad Series. ICC alumni and James Beard nominated author Chef Jason Licker kicked off the series with his take on exotic Middle Eastern flavors. Read about it here.

 

EATER | THE WORLD’S 50 BEST RESTAURANTS 2018

Congratulations to ICC Alumni Chef Dan Barber, chef/owner of Blue Hill at Stone Barns, and Chef Joshua Skenes, chef/owner of Saison, on making the 2018 World’s 50 Best Restaurants list at numbers 12 & 46 respectively.

In Other News:

  • Aaron Sanchez hosted a fundraising event at Redbird on June 5, featuring names like Ben Ford, Nancy Silverton, Jonathan Waxman and more. The event helped to benefit a scholarship for the Latino community looking to attend The International Culinary Center. Read more.
  • Anticipation for FCI grad John Wipfli’s latest project, a 33 ft long BBQ trailer with Apple Seedhouse + Brewery is taking Minneapolis by storm! Read about what he is cooking up in his smoker here.
THE DISH | THE ICONIC CHEF TORY MILLER

Read about ICC alumni and Chef, Tory Miller,  and how he got his start in the culinary world and took it by storm.

In Other News:

  • Eric Suh, FCI graduate, talks about the bittersweet move of the New Star Fish Market (a family owned business) from the Essex Street Market to the new food hall location which will expand to include a kitchen space with small menu of daily seafood offerings.
  • Chef Shorne Benjamin, FCI Grad, was one of two Caribbean born chefs handpicked to cook at this year’s Citi Taste of Tennis DC event. Chef Shorne infuses a contemporary approach of Caribbean cuisine to create what he calls New Age Caribbean. Read about him here.
  • ICC and Pace University Alumni James Park shares his experience in the 2017 ICC Cookie Games Competition and his original recipe for the Honey Butter Chip Shortbread Cookies, inspired by the addictive Korean snack, Honey Butter Chips.
EATER | EATER YOUNG GUNS 2018

Congratulations to ICC Alumni Gerald Addison, co-Executive Chef of Maydan & Compass Rose in DC and Zoe Kanan, head baker for the Freehand Hotels’ Studio and Simon and the Whale on their Eater Young Guns 2018 Nominations!

In Other News:

  • Mordi’s Schnitzel Truck opened in April 2014 out of the love of two things – Israeli street food + Jersey City, and it has now blossomed into a brick-and-mortar spot in Jersey City. Chef and owner Mordechai Chichportiche is a graduate of FCI. Read the blurb about his new spot here.
  • Huascar Aquino, an alumni of ICC’s Professional Pastry Arts program, competed on June 19th’s episode of Chopped on Food Network. His shop, Huascar & Co. Bake Shop, is known for its delicious cupcake creations and much more. Read about him here.
  • The new Wells St. Market in Chicago combines some of Chicago’s star chefs in a sleek new food market. This market includes 11 restaurants, one of which is owned and operated by an alumni of ICC’s Professional Culinary Arts program, Chris Chowaniec. His restaurant, Chow Brothers, offers an innovative and modern take on Polish treats.
OLIVE OIL TIMES | OLIVE OIL SOMMELIER PROGRAM RETURNS TO ICC’S CALIFORNIA CAMPUS

The Olive Oil Sommelier Certification program will return to Campbell, California September 10-15. Participants will be led through guided tastings of more than 160 olive oils in this six-day, two-level program spanning production, quality management, and advanced sensory assessment.

umami cookie with white chocolate and seaweed seasoning

The Cookie Games 2018 Winner: Umami Cookie

This year’s first place winner of The Cookie Games at the International Culinary Center’s New York City campus came from Professional Culinary Arts student, Rebecca Ng, inspired by the umami forward flavors of Japan. Her original cookie recipe, Umami Cookie, received the highest score among the 10 competitors judged by the likes of Anna Bolz (ICC Alumna & Pastry Chef at Per Se), Craig Koketsu (Corporate Chef of Quality Branded Restaurant Group), Stephanie Prida (Pastry Chef of The Grill, The Pool and Lobster Club), and Mark Iacono (Owner of Lucali).

The three layered Umami Cookie begins with a base that captures the umami flavors inspired by sushi—crystallized shoyu, ginger and orange zest topped with Shichimi Togarashi powder. The second layer is a roasted nori powder cookie which is topped by a final layer of white chocolate sprinkled with toasted sesame seeds, sesame seaweed furikake and Shichimi Togarashi powerd. Try them out for yourself today!

Rebecca Ng holding Umami Cookie in palm of hand


INGREDIENTS

For Decoration:

  • 1 Tbs. white sesame seeds, toasted
  • 2 Tbs. sesame seaweed Furikake
  • ¼ tsp. Shichimi Togarashi powder
  • 200 grams white chocolate
  • White chocolate, additional, as needed
  • 1/4 tsp. Shichimi Togarashi powder

For Cookie Dough:

  • 3 cups + 2 Tbs. all-purpose flour
  • 3/4 cup + 2 Tbs. powdered sugar
  • 12 oz. butter, unsalted and at room temperature
  • 1 egg yolk
  • 1/4 tsp. fine sea salt

For Umami Cookie Layer:

  • 2/3 cookie dough (SEE ABOVE)
  • 1/4 cup crystallized ginger, finely chopped
  • Zest of 1 orange
  • 1/4 tsp. Shichimi Togarashi powder
  • 4 tsp. crystallized shoyu powder (by Naogen)

For Nori Cookie Layer:

  • 5 sheets of roasted nori
  • 1/3 cookie dough (SEE ABOVE)

 


PROCEDURES

For Decoration:White Chocolate Sprinkled with Furikake and Togarashi powder

  1. Temper 200 grams white chocolate. Spread thinly on parchment paper to approximately 9” x 13″.
  2. Sprinkle with toasted sesame seeds, sesame seaweed Furikake, and 1/4 tsp Shichimi Togarashi powder.
  3. Trim into 48 1- ½” diameter circles and reserve for later use.

For Cookie Dough:

  1. In stand mixer with paddle attachment, cream butter and powdered sugar until light and fluffy, about 3-4 minutes.
  2. Add egg yolk and continue to mix for 1 minute.
  3. Add flour and salt all at once and mix on the lowest speed just until the dough comes together.
  4. Divide dough in 1/3 and 2/3 portions. Reserve at room temperature.

For Umami Cookie Layer:

  1. Mix 2/3 cookie dough with all ingredients, being careful not to over mix as the Shoyu powder will dissolve.
  2. Roll out to 1/4″ thick.
  3. Transfer to a parchment-lined sheet tray and chill in the freezer for about 10 minutes.
  4. Trim into 48 1- ½” diameter circles and reserve chilled for later use.

For Nori Cookie Layer:

  1. Lightly toast nori sheets over a low flame. Cool and process in a spice grinder until fine.
  2. Mix 1/3  cookie with nori powder by hand until well incorporated.
  3. Roll out to 1/8″ thick.
  4. Transfer to a parchment-lined sheet tray and chill in the freezer for about 10 minutes.
  5. Trim into 48 1- ½” diameter circles and reserve chilled for later use.

For Assembly:

  1. Preheat convection oven to 325°F (convection) oven to 300°F.
  2. Place nori cookie layers on a parchment-lined baking sheet ½” apart from one another.
  3. Top with umami cookie layer and lightly press.
  4. Sprinkle with 1/4 tsp Shchimi Togarashi Powder.
  5. Bake 15 minutes or until lightly golden on the edges.
  6. Cool on baking rack.
  7. Melt additional white chocolate. Allow to cool slightly.
  8. Invert the cookies so the nori cookie is facing up.
  9. Top each cookie with pre-made white chocolate discs, adhered with a small amount of melted white chocolate.

Required Equipment: Stand mixer with a paddle attachment, rolling pin, sheet trays, spice grinder, cooling rack, 1- ½” round cutter

Assembling the Umami Cookie

Create Warm Spiced Mulled Cider Using Vitamix

Traditional apple cider gets a kick of warm winter flavor with some Winter Spice Seasoning. Transform this warming beverage into a cocktail by adding 1 cup (240 ml) of dark rum, bourbon whiskey, or favorite flavored vodka.

 

Ingredients + Procedure for Winter Spice Seasoning* 
*Make in advance and keep on reserve this versatile spice blend to have you feeling the warmth of the holidays in every dish.

3 cinnamon sticks
2 Tablespoons crystallized ginger
¾ teaspoon ground cardamom
3 Tablespoons salt
1 Tablespoon pink peppercorns
1½ teaspoon whole cloves
½ cup (50 g) dried orange peel
½ cup (110 g) brown sugar, packed

Directions

Place all ingredients into the Vitamix container in the order listed and secure lid.

Select Variable 1.
Start the machine, slowly increase to its highest speed.
Blend for 30 seconds or until desired consistency is reached, using the tamper to push ingredients into the blades, if needed.

Mixed peppercorns can be substituted if unable to find pink peppercorns.


Yield: 6 cups (1.3 L) / Total Time: 15 minutes / Difficulty: Easy

Ingredients for Cider:
2 (400 g) seasonal apples (red varietals work the best) quartered, seeds removed
4 cups (960 ml) apple cider
½ cup (75 g) dried dates, pitted

Procedure:

– 1 Tablespoon Winter Spice Seasoning*
– Place all ingredients into the Vitamix container in the order listed and secure the lid.
– Select Variable 1, start the machine, slowly increase to its highest speed, and blend for 5 minutes 45 seconds; or select the Hot Soup program and allow the machine to complete its programmed cycle.

Recipe: Side Roasted Wild Mushrooms

I love roasted wild mushrooms; it’s a great side dish for any roasted or game you may do during the Holiday season. You can pick your own selection of mushrooms; my selection is based on different colors and mushroom flavors — and are very easy to find. The cauliflower is great little touch to bring some crunch, and make it look like grated cheese. – Chef Herve Malivert, Director of Culinary and Pastry Arts

Check out the following recipe crafted by Chef Herve Malivert to add this fun funghi side dish to your holiday menu!

The wish mushroom side dish, shown here, in a completed warm mushroom salad with truffle emulsion. Created by Chef Herve Malivert.

Yield 8 to 10 portions

Ingredients:

For roasted mushrooms:

3 lb Oyster Mushrooms
3 lb Hen of the hood mushrooms
3 lb Chanterelle
3 lb shitake mushrooms
3 lb Cremini mushrooms
Thyme
Grapeseed oil
Salt & Pepper (to taste)
10 garlic cloves (sliced)

 

 

 


For the garnish

¼ of a head of cauliflower

Procedure: 

For the mushrooms:
– Clean all mushrooms and cut them into large similar sized pieces.
– In a hotel pan or a baking dish layout with thyme and garlic scatter  all the mushrooms in 1 layer sprinkle salt, black pepper, and oil
– Bake in a convection oven set at 375 degrees until roasted, and slightly golden and crisp.

For the garnish and plating: 

– Remove the thyme and garlic from the warm mushrooms + place in a serving tray or individual side dishes container.
– Using a Microplane, grate some cauliflower on top.

Recipe: Create Gingersnap Cookies With Vitamix

The holidays aren’t complete without these ginger-spiced favorites! Here’s a tip: Make two batches and keep one of yourself!

Ingredients:

1 cup (120 g) whole wheat flour
1 cup (115 g) all-purpose flour
1 Tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon Winter Spice Seasoning
1 egg
¼ cup (60 ml) molasses
1 cup (200 g) sugar
¾ cup (165 g) butter, melted

Procedure:
1. Heat the oven to 350°F.
2. In a bowl, combine flours, ginger, baking soda, and Winter Spice Seasoning. Set aside.
3. Place egg, molasses, sugar, and butter into the Vitamix container in the order listed and secure the lid.
4. Select Variable 1, start the machine, slowly increase to its highest speed, and blend for 15 seconds.
5. Add the liquid mixture from the Vitamix container to the bowl with the dry ingredients and stir to incorporate.
Chill the dough for 30 minutes.
6. Using a spoon, scoop dough and roll into 1-inch balls between your hands.
Place balls 2 inches apart on an ungreased baking sheet.
7. Bake for 10 to 12 minutes until the tops are rounded and slightly cracked.


For more recipes like this, visit vitamix.com

The following post is sponsored by Vitamix. 

Recipe: Chocolate Fig Cake Using Callebaut Chocolate

Our inaugural Pastryland charity bake sale, benefiting City Harvest, commenced on Saturday, September 9 as a part of the school’s Pastry Plus weekend. The generous Callebaut® Chocolate brand held the Platinum Sponsor title throughout the weekend, providing delicious variants of the finest Belgium chocolate. Making their product accessible to attendees, our bake sale also featured a chocolate luge where those who wanted to indulge chose between white and dark chocolate tastings.

Using Callebaut® Dark Couverture Chocolate, the International Culinary Center’s Director of Pastry Operations, Jansen Chan, created an exclusive dessert for the bake sale alongside ICC’s Pastry Chef-Instructor, Chef Cynthia Peithman, to sell to patrons of the Pastryland festivities.

My collaboration with Chef Cynthia Peithman was a celebration of two loves: chocolate and fig. We focused on creating textures with Callebaut’s dark chocolate – a tender chocolate sponge and a luscious chocolate buttercream – and pairing its flavor against the higher, sweeter notes of late summer figs.” – Jansen Chan, ICC’s Director of Pastry Operations

Watch the highlights from the weekend below and view the recipe to see how you could recreate this chocolate dessert at home.


Yield: 14 – 3” cakes

Components:

Chocolate Biscuit Dacquoise
Plain & Chocolate Buttercream
Fig Jam, about 250 grams
Port Gelée
Chocolate Décor, 3” discs
Black Mission Figs, 7 pieces


CHOCOLATE BISCUIT DACQUOISE
Yield: One half-sheet pan
Ingredients:

100 g. Callebaut® Dark Couverture Chocolate, 60.6%
130 g. Almond Flour
115 g. Sugar
115 g. Whites
¼ t. Salt
Powdered sugar, as needed

Procedures:

– Preheat the oven to 350°F (177°C).
– Prepare a half-sheet pan by applying pan release and parchment paper to the bottom.
– Place the chocolate in a bain-marie over low heat and stir to melt. Remove from heat when completely melted, and allow to cool slightly.
– In a bowl, sift the almond flour and reserve.
– Prepare a French meringue: Combine the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment. Whip the egg whites on medium speed until foamy.
– Gradually add the sugar a little at a time, until soft peaks form. Continue to whip the mixture to stiff peaks.
– Using a rubber spatula, carefully fold the almond flour into the meringue in three additions.
– Add about a quarter of the batter to the melted chocolate and stir vigorously to incorporate.
– Return the chocolate mixer to the remaining meringue and fold gently.
– Evenly spread the batter into the prepared pan.
– Dust with powdered sugar.
– Bake the dacquoise in the preheated oven for 18-20 minutes, or springy to the touch.
– Let the dacquoise cool completely before unmolding.
– Release the dacquoise from the pan by running a paring knife along the edges.


SWISS MERINGUE BUTTERCREAM

Yield: 1050 grams 

Ingredients:

150 g. Callebaut® Dark Couverture Chocolate, 60.6%
165 g. Egg whites*
285 g. Sugar
¼ t. Salt
450 g. Butter, cut into cubes
½ t. Vanilla extract

Procedure

– Place the chocolate in a bain-marie over low heat and stir to melt. Remove from heat when completely melted, and allow to cool slightly.
– In the bowl of an electric mixer, lightly whisk together the egg whites, sugar and salt and place over a pot of simmering water.
– Lightly whisk the mixture over the simmering water until the mixture is hot to the touch or a candy thermometer reads 140° F.
– Place the bowl on the electric mixer fitted with a whisk attachment and whisk on medium-high speed until doubled in volume.
– Whisk until the mixture reaches medium stiff peaks and has cooled down.
– Remove the whisk and replace with the paddle attachment.
– Begin adding the butter a few pieces at a time as it beats into the meringue.
– Add vanilla extract.
– Raise the speed of the mixture and beat until the buttercream is light and fluffy
– Remove about 1/3 of the buttercream and reserve on the side.
– With the remaining buttercream, pour in cooled, melted chocolate and stir quickly to incorporate.

*pasteurized egg whites may be used, if desired


PORT GELÉE

Yield: 250 grams
Ingredients:
4 shts. Gelatin, silver
50 g. Sugar
200 g. Port wine

Procedures:

– Soak the gelatin sheets in ice-cold water for about 5 mins. Drain well and reserve.
– In a small pot, bring 50 grams of water and sugar to a boil.
– Remove from heat, and add drained gelatin.
– Transfer the mixture to a bowl and stir in port.
– Allow mixture to set in the refrigerator for 6 hours or overnight.
– Using a whisk or a pair of forks, break the gelée into coarse, snow-like consistency.

Reserve chilled.

ASSEMBLY:

– Trim the chocolate dacquoise into 3” circles.
– Fill a pastry bag, outfitted with a star tip, with chocolate buttercream. Pipe a border of teardrops just within the edge of each cut cake.
– Fill the center generously with fig jam and ½ tsp. of port gelé
– Top each cake with a 3” chocolate disc.
– Fill a pastry bag, outfitted with a star tip, with plain buttercream. Pipe a small rosette on top of the center of each cake.
– Place black mission figs, cut in half*, on top of plain buttercream.
– Just to the right of the fig, garnish with additional port gelé

*If preparing in advance, brush the cut side of the fig with warmed apricot glaze prior to using.


For more information on Callebaut®, click here.

The Cookie Games 2017 Winners: Browned Butter Masala Chai Cookies

This year’s first place winner of The Cookie Games at the International Culinary Center’s New York City campus came from Professional Culinary Arts students. The duo of Madeline Dudek and Clara Lim chose the country of India as their main inspiration for their original cookie recipe. Creating Browned Butter Masala Chai Cookies, the duo received the highest score among the 10 competitors judged by the likes of Dorie Greenspan (Cookbook Author), Angie Mar (ICC Alumni and Chef/Owner of Beatrice Inn), renowned pastry chef Florian Bellanger, Robb Riedel of Food Network Magazine, and ICC’s President, Erik Murnighan.

The following recipe yields 48 cookies. Try them out for yourself today!


INGREDIENTS

  • 2 cups butter, unsalted, divided
  • 1-2 star anise
  • ¼ cup plus 2 tbsp. chai spices
  • -2 parts EACH ground cardamom and ground ginger
  • -1 part EACH ground fennel seed, ground coriander and ground cinnamon
  • 2 teaspoons Chinese five spice
  • 4 ½ cups flour, all-purpose
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 2 cup light brown sugar, packed
  • 1 cup sugar
  • 2 eggs
  • 2 egg yolks
  • 2 tsp. molasses
  • 1 tbsp. vanilla extract
  • ¾ cup pecans, ground and toasted

For garnish:

  • 1 red beet, peeled and cubed
  • Coconut chips, unsweetened
  • 2 cups white chocolate, chopped
  • Ground cardamom, as needed
  • Ground cinnamon, as needed

    PROCEDURES

Prepare the browned butter by melting 1 cup of butter in a saucepan placed over medium heat with 1-2 star anise to infuse. Stir until nutty and light brown. Remove immediately from the heat and add the chai spices and Chinese five spice. Set aside to cool. While still liquid, strain the butter through a fine-mesh strainer, discarding the spices.

In a bowl, stir together the flour, baking soda, and salt. Set aside.

In a stand mixer with a paddle attachment, cream the cooled browned butter, butter, and sugars until light and fluffy. Add one egg or egg yolk at a time, scraping the sides occasionally. Add vanilla and molasses and mix. Add all dry ingredients and pecans and mix until just incorporated. Flatten the dough into a disk, cover with plastic wrap and allow to rest in the refrigerator.

On a lightly floured surface, roll dough out and cut into diamond shapes. Place onto baking trays, lined with parchment paper. Return the portions to the refrigerator until chilled.

Preheat the oven to 350°F.

Bake the cookies for 10-12 minutes, or until lightly browned. Allow cooling before decorating.


For garnish:

Preheat the oven to 350°F.

In a blender, process beet pieces with a small amount of water. Transfer the puree to a cheesecloth lined bowl, and squeeze the juice out. Discard the beet products.

Mix coconut chips with some of the beet juice to dye them red and spread on a parchment-lined baking sheet. Bake for about 5 minutes. Allow cooling before decorating.

Melt 3/4 white chocolate in a metal or glass bowl over a pot of simmering water, stirring constantly. When completely melted, remove the bowl from the heat and add remaining white chocolate, stirring to cool the chocolate. When completely melted, add cardamom and cinnamon, as desired. Drizzle the tempered white chocolate over the cooled cookies.

Before the chocolate sets, finish with a piece of cooled, coconut chip in the center of each cookie.