Monday, September 30, 2013

Meal Prep Monday: Farmer's-Style Vegetable Soup

On this early Autumn Meal Prep Monday, stay warm with a light, healthy and comforting vegetable soup - a dish practiced early and often by our Classic Culinary Arts students.

Potage Cultivateur
Yield: 4 Servings
For the Taillage Vegetables and Soup
80 g (3 oz) leeks, white and tender pale green parts
40 g (1½ oz) celery stalk
20 g (2/3 oz) haricots verts
80 g (3 oz) carrots
40 g (1½ oz) turnips
150 g (5 oz) all-purpose potatoes
40 g (1½ oz) Savoy cabbage
20 g (2/3 oz) peas, fresh, shucked, or frozen
40 g (1½ oz) bacon or salt pork
20 g (2/3 oz) butter
1¼ L (1¼ qt) vegetable stock or water
Salt and freshly ground black pepper, to taste

For the Garniture
12 slices of baguette
40 g (1½ oz) Gruyère cheese
Fresh chervil, for garnish

For the Taillage Vegetables
Peel and thoroughly wash the vegetables.
Émincer the leeks and celery, and reserve the trimmings. Cut the string beans ½-cm long.
Cut the carrots, potatoes, and turnips paysanne and set aside, keeping them separate. Reserve the trimmings.
Separate the leaves of the cabbage and remove any large ribs. Cut the cabbage leaves into chiffonade.
Use the reserved vegetable trimmings (minus the cabbage) to make a vegetable stock.

For the Soup
Cook the peas and string beans separately à l’anglaise, refresh, and set aside.
Remove the rind from the bacon or salt pork. Cut it into strips and then into macédoine-size lardons. If the bacon is very salty or has a very strong smoky flavor, blanch it in simmering water for 2 minutes and drain.
Gently sweat the bacon in butter without coloring.
Sweat the leeks, carrots, celery, and turnips in the same pot for approximately 10 minutes on medium heat.
Add the vegetable stock and bring to a simmer. Add the cabbage and cook for 10 minutes.
Add the potatoes, increase the heat, and cook the soup at a gentle boil for 10 minutes more, or until the potatoes begin to soften, break up slightly, and bind the soup somewhat. Taste and adjust the seasoning. (If prepared in advance, the soup may be chilled at this point.)

For the Garniture
Slice the bread diagonally. Dry the slices out in the oven without browning.
Grate the Gruyère cheese.

For Service
Place the cheese in the center of a plate lined with a doily, and surround with the croutons, or top the croutons with the cheese and bake them briefly in the oven before serving.
Reheat the soup and add the reserved peas and string beans to it.
Serve the soup in hot bowls, garnished with chervil.

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

Thursday, September 26, 2013

Webinar: Problem Solving for Restaurant Leaders

Our webinar series on culinary careers and entrepreneurship continues with Problem Solving for Restaurant Leaders.

Get real-world advice on restaurant challenges from Tracy Wilson, general manager of a six tier, eight million dollar café group at the Museum of Modern Art in New York City.

Tracy shares her wisdom on managing staff (including hiring and firing), cultivating regular guests, and dealing with difficult customers. She also takes questions from attendees.

Register for the next webinar in our series:

Yelp, Google Places, Yahoo Local, and More: Optimizing Online Directories

Tuesday, October 8, 2013

Subscribe to our YouTube page for our entire webinar series, videos from inside our classrooms, expert tips and more!

Thursday, September 19, 2013

Webinar: Recipe Writing and Development

Our webinar series on culinary careers and entrepreneurship continues with Recipe Writing and Development: From Idea to Publication.

Whether you’re running a restaurant, creating a cookbook, or building a blog, developing and writing original recipes is an essential skill for your culinary career. In this webinar, you’ll learn how to develop, present, and test your recipes. You’ll also review a variety of factors that can make or break a recipe’s success.

Your guide is Robert Seixas, the International Culinary Center’s Director of Education. He shares insider insights about recipe writing at The Center and takes questions from participants.  If you’ve ever wanted a playbook for sharing your unique tastes with the world, this is it!

Register for the next webinar in our series:

Problem Solving for Restaurant Leaders: Staff and Guests
Tuesday, September 24, 2013

Subscribe to our YouTube page for our entire webinar series, videos from inside our classrooms, expert tips and more!

Friday, September 13, 2013

Challah for Your Hanukkah Feast

To our expert bakers celebrating Hanukkah
Our Challah recipe for a satisfying holiday feast!

From "The Fundamental Techniques of Classic Bread Baking"
Makes four 3-strand braids or 3 6-strand braids
Estimated time to complete: 5 hours
Desired dough temperature: 75˚F
  • 2 lbs. 2 oz All-Purpose Flour
  • 10 ¼ oz. Cold Water
  • 5 ¾ oz. Whole Eggs, at room temperature
  • 4 oz. Egg Yolks, at room temperature
  • 1 ⅓ oz. Honey
  • 1 oz. Fresh Yeast
  • ¾ oz. Salt
  • 2 ⅓ oz. Sugar
  • 4 oz. Vegetable Oil 
 1. Combine the Flour, water whole eggs, egg yolks, honey, yeast, and salt in the bowl of a standing electric mixer fitted with the hook. Mix on low speed for about 5 minutes, or until the dough starts to become shaggy (mixed, but not smooth in texture).
2. Add the sugar, and continue to mix for 3 minutes. Increase the mixer speed to medium and mix for 5 minutes. Decrease the mixer speed to low and add the oil in a slow steady stream, mixing until fluffy and incorporated.
3. Lightly butter a large bowl or container.
4. Scrape the dough into the prepared bowl. Cover the bowl with plastic film and set aside to ferment for 45 minutes.
5. Uncover, fold, and gently press the dough to degas. Again, cover with plastic film and set aside to ferment for 45 minutes.
6. Lightly flour a clean, flat work surface.
7. Uncover the dough and divide it on the floured surface into twelve 5 ¼ oz. logs for 3 strand braids. Cover with plastic film and bench rest for 15 minutes.
8. Line the sheet pans with parchment paper. Uncover the dough and, if necessary, lightly flour the work surface. Carefully roll each piece of dough into a neat cigar-shaped log about 14 inches long.
9. Working quickly to keep the dough from drying out: Place 3 strands parallel to each other. Starting at the center, bring one outside strand over the center of the middle strand. Grab the other outside strand and fold it over new middle strand (noting that the first outside strand has become the middle strand). Repeat this process until you reach the end of the strands.
10. Pinch the ends together. Flip the braided strands over so that the finished section is away from you. Continue braiding as before to completely braid the loaf. Roll each end gently to seal.
11. To make the egg wash, combine the egg with 1 tbs. water, whisking to blend.
12. Place two loaves on each of the prepared sheet pans. Using a pastry brush, lightly coat the top of each loaf with the egg wash (do not discard the remaining egg wash). Cover with plastic film and proof for 1 ½ hours.
13. About an hour before you are ready to bake the loaves, preheat the oven to 350˚F. Uncover the dough and again, using a pastry brush, lightly coat the top of each loaf with the remaining egg wash.
14. Transfer the pans to the preheated oven. Bake for 35 minutes, or until the crust is golden brown and shiny and the sides feel firm to the touch.
15. Remove from the oven and transfer to wire racks to cool.

Learn what its like to love what you do (#lwyd) - The Art of International Bread Baking

Wednesday, September 11, 2013

Webinar: Preparing for the Media Spotlight

Have you ever dreamed of hosting your own cooking show? What about competing on Chopped or Top Chef? Are you ready to face the cameras when your restaurant’s on the news? Now more than ever, culinary success takes media savvy. As part of our weekly webinar series on entrepreneurship and career development, the International Culinary Center hosted this session to help you get ready for the media spotlight.

Attendees learned how to prepare for a television appearance. Watch the recording now to discover how reporters and producers think about your story. Learn how to put you and your business in the best light possible. Plus, you’ll get special tips for cooking on camera whether you’re demonstrating a recipe on the local morning news or taping a pilot for your new show.

Your guide is Alison Stravitz, multimedia producer at the International Culinary Center and former producer for CBS News. 
Watch your email for information about upcoming webinars, and don’t forget to register for next week's:

Recipe Writing and Development: From Idea to Publication
Tuesday, September 17th, 2013