Friday, August 30, 2013

Lemon Poppy Seed Muffins: International Culinary Center

ICC's light and tangy Lemon Poppy Seed Muffins will hit just the spot. Happy cooking!

Lemon Poppy Seed Muffins
From "The Fundamental Techniques of Classic Pastry Arts"
Makes 12 Muffins
  • Butter or nonstick vegetable spray for pan, optional
  • 1 cup plus 1 tbs. all-purpose flour
  • 1 ts. baking soda
  • 1/4 ts. salt
  • 1/2 cup unsalted butter
  • 3/4 plus 1 tbs. sugar
  • 2 large eggs, at room temperature
  • 3/4 plus 2 tbs. sour cream
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 2 tbs. poppy seeds
For the glaze:
  • 1/2 cup plus 2 tbs. lemon juice
  • 4 tbs. sugar
1. Either line the muffin pan with liners or lightly coat the interior of each up with butter or nonstick vegetable spray.
2. Preheat the oven to 350°F.
3. Combine the flour, baking soda, and salt in a medium mixing bowl, stirring with a wooden spoon to blend. Set aside.
4. Combine the butter with the sugar in a bowl of a standing electric mixer fitted with the paddle attachment. Beat on low speed just to blend; then, raise the speed to medium and beat for about 4 minutes, or until light and fluffy, frequently scraping down the sides of the bowl with a rubber spatula.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the sour cream and lemon juice and beat to incorporate, frequently scraping down the sides of the bowl with a rubber spatula.
7. Add the reserved flour mixture and mix to just combine.
8. Remove the bowl from the mixer stand. Add the lemon zest and poppy seeds, and using a wooden spoon, stir to incorporate.
9. Spoon an equal portion of the batter into each prepared muffin cup.
10. Bake the muffins for about 15 minutes, or until they are golden brown and a cake tester inserted in the center comes out clean.
11. Transfer them to wire racks to cool slightly.
12. To finish the muffins, make the glaze by combining the lemon juice and sugar in a small saucepan over medium heat. Cook, stirring frequently with a wooden spoon, for about 2 minutes or just until the sugar has dissolved and the mixture comes to a boil.
13. Using a pastry brush, liberally coat each muffin with the glaze, coating until all of the glaze is used. Serve the muffins immediately or within a few hours of being baked.

- Once the dry and wet ingredients have been combined, the batter must be baked immediately or the baking soda will quickly react with the acids in the lemon juice and sour cream. This will cause the chemical leavener to be spent and the batter will deflate. 

- Make the glaze just before you remove the muffins from the oven so that you can apply it while both muffins and glaze are very hot. 

Learn what its like to love what you do (#lwyd)! Study Classic Pastry Arts in New York or California.

Labor Day Recipe: Fried Chicken with Tuscan Slaw

For this Labor Day, think comfort food! Tuscan Fried Chicken is cooked in small pieces on the bone, coated in a light crust of seasoned flour and egg, with hints of thyme, sage and rosemary. Serve it alongside a fresh Tuscan slaw, with tarragon and and jalepeño. Happy cooking!

Pollo Fritto
From "The Fundamental Techniques of Classic Italian Cuisine" 
by The International Culinary Center with
Cesare Casella and Stephianie Lyness 
Serves 4
  • 1 chicken (about 3 1/2 lbs.) quartered
  • Coarse salt and freshly ground black pepper
  • 3 tbs. lemon juice (from 1 large lemon)
  • Grapeseed or canola oil, for deep-frying
  • 1 1/4 cups all-purpose flour
  • 2 large eggs
  • 4 sprigs fresh thyme
  • 4 sprigs fresh sage
  • 4 sprigs fresh rosemary
  • 4 cloves garlic in the skin, flattened with the heel of the hand
1. Cut your quartered chicken into 10 pieces. Cut through the joints to separate the thighs from the drumsticks. Cut the wing bones off the breast pieces. Cut the remainder of the chicken breasts in half crosswise.
2. Season the chicken pieces in a container with salt and pepper to taste; massage the seasonings into the meat. Rub with 2 tbs. of the lemon juice and marinate for at least 1 hour.
3. Fill a deep pot or deep-fryer with a basket about half way with oil. Heat the oil to 375°F.
4. Place the flour on a plate and season with salt and pepper to taste. Beat the eggs in a bowl.
5. When the oil is hot, dredge the chicken in the flour. Then, starting with the longer-cooking pieces (thighs and drumsticks), dip each piece in the egg and let the excess drip back into the bowl; slide into the hot oil. Working in two batches if necessary, fry regulating the heat to keep the oil at 375°F, until the internal temperature of the chicken registers at 165°F on an instant-read thermometer, 15 to 20 minutes. Add the herbs and garlic during the final 1 to 2 minutes of cooking (be careful not to burn them).
6. Drain the chicken, herbs, and garlic on a rack over a sheet pan or a sheet pan lined with paper towels. Drizzle the chicken with the remaining lemon juice and serve with the fried herbs and garlic.

Tuscan Slaw
From "The Fundamental Techniques of Classic Italian Cuisine" 
by The International Culinary Center with
Cesare Casella and Stephianie Lyness 
Serves 4
  • 1 lb. savoy cabbage, julienned
  • 1 small carrot, grated
  • 1/2 small head radicchio, julienned
  • 2/3 cup sliced fennel bulbs
  • 1 tbs. chopped fresh tarragon
  • 1 tbs finely chopped jalepeño pepper (seeds removed)
  • 1 tbs. red wine vinegar
  • 3 tbs. extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
1. Combine the cabbage, carrots, radicchio, fennel, tarragon, and jalepeño pepper in a large bowl.
2. In a small bowl, whisk together the vinegar and olive oil to create an emulsification. Season to taste with salt and pepper. Just before serving, pour the vinaigrette over the slaw ingredients and toss to coat. Serve with the chicken. 

Learn what its like to love what you do (#lwyd)! Get the Italian Culinary Experience in New York or California.

Wednesday, August 28, 2013

Webinar: Social Media Strategies for Your Culinary Career

The International Culinary Center is hosting a series of must-see webinars focused on culinary entrepreneurship and career development. Our latest focused on how social media can help boost your culinary career.

To be a 21st-century culinary professional, you need social media to advance your business and career. But with so many different social media outlets, it can be difficult to know where to start.

In this free webinar from the International Culinary Center, social media expert Nolan Ether of Three Ships Media shows you the most effective ways to use each platform. After reviewing the tools you have available, Nolan takes numerous questions about how Facebook, Twitter, LinkedIn and other platforms related to your culinary career.

Stay tuned for more webinars coming in September covering topics like restaurant leadership, recipe development, and media training.

Wednesday, August 21, 2013

Webinar: Promote Yourself – The Value of Personal Branding in the Culinary World

The International Culinary Center is hosting a series of must-see webinars focused on culinary entrepreneurship and career development. Our latest focused on defining and building a personal brand.

In a competitive job market, developing your own personal brand can help you market your skills, be more attractive to employers, and boost your entrepreneurial ventures. With the rise of digital media, personal brand building has never been easier – or more crucial.

Bill Snyder, vice president at New York branding agency Charley, and Melanie Miller, the International Culinary Center’s Senior Marketing Director, showed attendees how to conceive and develop their personal brand online and in their daily life.

Watch the recording now and discover real-world examples of personal brand-builders in the culinary world. You’ll also learn critical tactics that will help you market yourself effectively.

Don't forget to sign up for the next webinar in our series. You'll definitely want to attend this one live and get your questions answered.

Social Media Strategies for Your Culinary Career
Tuesday, August 27th, 2013 at 3pm eastern

Monday, August 19, 2013

Meal Prep Monday: Salade Niçoise

For this week's Meal Prep Monday, take advantage of the warm summer weather while you still can with a light and refreshing Niçoise Salad.
Salade Niçoise
From "The Fundamental Techniques of Classic Cuisine" 
Serves 4
  • 2 tbs. plus 2 ts. wine vinegar
  • 2 cloves of garlic, peeled and lightly crushed
  • Coarse salt and freshly ground pepper
  • 1/4 cup olive oil
  • 10 1/2 oz. waxy potatoes (about 4)
  • 4 medium tomatoes
  • Coarse Salt
  • 1 green bell pepper
  • 1/2 cup canned tuna
  • 1/2 head Boston lettuce, pulled into pieces, washed and dried
  • 7 oz. hericots verts or very thin string beans (about a large handful), cut into 2 inch pieces and blanched until crisp-tender
  • 2 hard-boiled eggs
  • 4 anchovy fillets 
  • 1 tbs. chopped fresh parsley or chervil
  • 20 pitted Niçoise olives
1. Make the vinaigrette by combining the vinegar, garlic, and salt and pepper to taste in a small bowl. Whisk vigorously. Let stand for about 2 minutes, then gently whisk in the oil. Taste, and if necessary, adjust the seasoning.
2. Scrub the potatoes under cold running water to remove any dirt. Place the potatoes in a medium saucepan, cover with cold water, and place over high heat. Bring to a boil. Lower the heat and simmer for 20 minutes or until the potatoes are tender when pierced with the point of a small knife. remove from heat and drain well. Set aside for about 10 minutes to cool slightly. 
3. While still warm, peel the potatoes. Slice the warm potatoes, crosswise, into 1/8 inch-thick slices. Place the warm potato slices in a small bowl and add enough vinaigrette to just lightly coat. Toss to combine. 
4. Cut the tomatoes into 4 to 6 wedges each and remove the seeds. Place the tomatoes in a colander and salt lightly. Place the colander over a bowl and allow the tomatoes to drain for about 5 minutes to remove excess liquid. 
5. Cut the green pepper in half lengthwise and remove the core, membrane and seeds. Cut the pepper into 2-inch strips. Set aside. 
6. Place the lettuce in a large bowl, add enough vinaigrette to coat, and toss to combine. Line a platter or salad bowl with the seasoned lettuce.
7. Place the tomatoes, hericots verts, and peppers in separate small bowls. Add just enough vinaigrette to each bowl to lightly coat the vegetables. Toss to combine.
8. Place the tuna in the center of the seasoned lettuce on the platter. Arrange the potatoes, tomatoes, hericots verts, peppers and hard-boiled eggs around the tuna. Criss-cross the anchovy fillets on top of the tuna. Sprinkle the salad with the chopped herbs and place olives around the edge. Serve immediately. 
    Learn what its like to love what you do (#lwyd)! Study Classic Culinary Arts in New York or California.

    Sunday, August 18, 2013

    Sunday Supper: Calzone con Verdure Miste

    For this week's Sunday Supper, a comforting Calzone with Mixed Vegetables and Sausage.

    Calzone con Verdure Miste
    From "The Fundamental Techniques of Classic Italian Cuisine" 
    Cesare Casella and Stephianie Lyness 
    Serves 4
    • 1/2 cup eggplant 
    • 1/3 cup yellow bell pepper
    • 1/3 cup red bell pepper
    • 1/3 cup zucchini
    • 1/3 cup asparagus
    • 3/4 cup red onion
    • 1/3 cup plum tomato
    • 2 1/2 ts. chopped fresh thyme
    • 1/3 cup olive oil
    • Coarse salt and freshly ground pepper
    • 1 lb. pork sausage meat, sweet or spicy 
    • Pizza dough (can purchase from local pizzeria or grocery store)
    • Cornmeal or Semolina, for dusting
    • 1 2/3 cups shredded mozzarella 
    • 1/4 cup grated Parmigiano-Reggiano or Grana Padano
    • 1 large egg beaten, for egg wash
    • Coarse salt
    1. Preheat the oven to 450ºF. Center a rack in the oven.
    2. Cut the eggplant, peppers, and zucchini into sticks, about 1 by 3 inches, set aside.
    3. Cut the asparagus - if the stalks are thick, quarter them lengthwise and cut into lengths the same size as the vegetables - if the stalks are thin, cut into lengths without quartering. Slice the onion into rings. Cut the tomato into thin wedges.
    4. In a large bowl, toss all of the vegetables with the thyme, 3 tbs. of the olive oil, and salt and pepper to taste. Transfer to a sheet pan and roast until the vegetables are softened and caramelized, 15 to 20 minutes. Transfer the vegetables to a bowl, leave the oven on.
    5. In a skillet, cook the sausage in the remaining 2 tbs. of olive oil over medium heat, breaking it up into very small pieces with a spoon, until the fat is rendered and the sausage is cooked through, about 7 to 10 minutes. Drain the fat, discard. Add the sausage to the bowl with the vegetables and stir to combine.
    6. On a lightly floured work surface, stretch one of the dough balls over your knuckles to a thin round, slightly larger than for an individual pizza, or roll with a rolling pin. Transfer to a sheet pan lined with parchment paper dusted with semolina or cornmeal.
    7. Place about 1 cup of the vegetable/sausage mixture on the bottom half of the dough round, leaving a border around the edge. Sprinkle with 1/3 cup of the mozzarella and 2 tbs. of the Parmigiano. Drizzle with olive oil.
    8. Brush the bottom edge of the dough with some of the egg wash. Fold the top half over the filling and crimp the edges to seal. Prick the top of the calzone to allow steam to escape. Brush the top of the calzone with some of the egg wash or olive oil, and sprinkle with salt. Transfer to the sheet pan and bake until the crust is crisp and well browned, about 10 to 11 minutes. Enjoy!

    Learn what its like to love what you do (#lwyd)! Get the Italian Culinary Experience today. Our next class begins October 7th from New York or California.

    Wednesday, August 14, 2013

    What Happens When Science and Food Get Married?

    You see things outside the culinary box. Chef Herve Malivert, director of food technology at The International Culinary Center, took students and alums through a tour of simple modern gastronomy even the home cook can conquer. That is, if you can get your hands on some liquid nitrogen. To learn more about our career programs, visit

    1. Faux Noodles 
    As I watched Chef Herve transform oil and water into a "noodle," all I could do was scratch my head. How could he even get oil and water to emulsify when the two are intrinsically polar opposites? This was the first magic trick Chef Herve pulled out of his hat during his food technology demonstration, and it involved the help of a chemical called methyl cellulose. Adding less than 1 percent of methyl cellulose will allow the oil and water to emulsify into a mayo-like consistency. He used this concoction to add another dimension to consommé, a clear soup. Using a squeeze bottle, he piped tiny strips of the emulsion into the soup, which solidified when it came in contact with the hot liquid. The noodle resembled the texture of soft Udon.

    2. Coca Cola Caviar?
    Transforming any liquid into a tiny, pearl of jelly is an interesting way to add a pop--literally!--of flavor to a dish. Chef Herve took the popular soda, Coca Cola, added 1 percent agar, a gelling agent, to it and dripped the soda into a water bath containing 5 to 8 percent lactate, which solidified the Coke into little balls of caviar. Only bathe the caviar in this solution for a minute--the longer it's submerge, the denser the gel will become.

    3. Instant Ice Cream
    Want to really impress your friends? Invest in some liquid nitrogen, whip up a creme anglaise, and shower your custard with liquid nitrogen to make a quick batch of ice cream. Pour the creme anglaise--a mixture of eggs, sugar, and cream--into a stand mixer. While on a low speed, add the liquid nitrogen. You'll use about a 50:50 ratio of creme anglaise to liquid nitrogen, but you can eyeball the process. Once the ice cream comes to the right consistency, stop adding nitrogen. Top with caviar!

    Monday, August 12, 2013

    Meal Prep Monday: Frittata di Cipolle

    Take it easy on yourself this Meal Prep Monday with a simple dish that you can enjoy for breakfast, lunch or dinner, hot or cold, for the entire week. 

    Frittata di Cipolle
    From "The Fundamental Techniques of Classic Italian Cuisine" 
    Cesare Casella and Stephianie Lyness 
    Serves 4
    • 2 cups thinly sliced red onion
    • 1 ¾ tbs sliced garlic
    • cup olive oil
    • Coarse salt
    • Pinch of red pepper flakes
    • ½ tablespoon chopped fresh thyme leaves
    • ¼ cup white wine
    • 6 large eggs
    • 6 tablespoons grated Parmigiano-Reggiano or Grana Padano
    • 2 ts chopped fresh marjoram
    • 2 tbs butter (or clarified butter)
    1. Combine the onion, garlic, olive oil, and salt to taste in a skillet. Place over medium-low heat and cook until the onions start to wilt, about 2 minutes.
    2. Add the red pepper flakes and the thyme. Cover and cook until the onions begin to brown, about 10 minutes.
    3. Deglaze the pan with the wine. Uncover and continue to cook until the onions are softened but not mushy, about 20 minutes.
    4. Drain the onions in a fine mesh strainer and let cool on the side.
    5. Beat the eggs with a fork in a large bowl just until the yolks and whites are combined. Add the grated cheese, marjoram and the onion.
    6. Heat the butter in a nonstick skillet over medium-low heat. Add the egg mixture and cook, using a rubber spatula to push the sides of the firming egg in toward the center, until the bottom of the frittata begins to set, about 1 to 2 minutes.
    7. Let the frittata cook without moving until the bottom is golden brown and the center is set but just a little wobbly, about 5 to 7 minutes.
    8. Flip the frittata, return to heat and brown the other side, about 2 minutes.
    9. Turn the frittata out onto a plate. Cut into wedges and serve hot or at room temperature.

    Want the Italian Culinary Experience? Our next class begins October 7th from New York or California.