Wednesday, November 27, 2013

Holiday Turkey Gravy Recipe


Chef Ray Dawson, the International Culinary Center's Director of Culinary Operations, shares his recipe for Turkey Gravy that he makes for his family over the holidays. Watch him in action:


TURKEY GRAVY

Yield: 2 quarts 
Ingredients:

  • 1.89L turkey stock
  • Turkey neck, cut into small pieces
  • Turkey giblets, except liver
  • Canola oil
  • 1 onion cut into mirepoix
  • 2 carrots cut into mirepoix
  • 3 stalks of celery cut into mirepoix
  • 1tbsp AP flour
  • Bouquet garni (a few thyme, bay leaves and peppercorns)
  • Kosher Salt
  • Freshly ground black pepper
  • 2tbsp butter
Procedure:
1. In a large saucepan place some canola oil and put over a medium high flame.  When the oil is hot add the turkey neck and giblets.  Brown the neck and giblets well.
2. Add 1tbsp butter and 1 tbsp flour to a pan over medium heat. Mix well to make a roux. Add most of your turkey stock, leaving a little extra on the side to adjust the consistency of your gravy. Once your stock is thickened, remove from heat and set aside.
3. Once your giblets are browned, add the onions, carrots and celery and brown well.
4. Add the thickened turkey stock and bring to a simmer. Skim the top of the gravy and maintain at a simmer.  Add the bouquet garni.
5. Simmer the gravy for 45 minutes, skimming as needed.
6. Strain the gravy to remove all solids and place back into the saucepan.  Adjust the seasoning with kosher salt and freshly ground black pepper to taste.
7. Monte au beurre with the butter: Take saucepan off the heat and add cold cubed butter. Stir to incorporate. Serve with turkey and enjoy!

Happy Holidays from the International Culinary Center!

Wednesday, November 20, 2013

Holiday Cornbread Sausage Stuffing


Chef Ray Dawson, the International Culinary Center's Director of Culinary Operations, shares his recipe for Cornbread Sausage Stuffing that he makes for his family over the holidays. Watch him in action: 


CORNBREAD SAUSAGE STUFFING  

Yield: 12 Servings
Ingredients:
  • 1 large onion, ciseler
  • 4 ribs celery, small dice
  • 3 medium carrots, small dice
  • 4 cloves garlic
  • 1lb sweet Italian sausage meat, casings removed
  • 10 cups stale cornbread, cut into ½” cubes
  • 3 -4 cups chicken stock
  • 10 sage leaves chiffonade
  • ¼ bu thyme leaves roughly chopped
  • Kosher Salt
  • Freshly ground black pepper
  • Olive oil
  • 2tbsp butter
Procedure:
1. Preheat an oven to 375˚F.
2. Coat a large sauté pan with olive oil over medium high flame.  When the oil is hot add the sausage meat and break up into small pieces with a wooden spoon.  Sauté the meat until it begins to turn golden brown.
3. Add the onions, celery, carrots and garlic to the pan and sauté the vegetables until tender and very aromatic. 
4. Add the cornbread and mix everything well.
5. In small increments begin to add the chicken stock until the desired consistency is achieved.  For a looser stuffing add more stock for a dryer stuffing add less.
6. Season the stuffing to taste with kosher salt and freshly ground black pepper.  Fold in the sage and thyme leaves.
7. Place the stuffing in an oven proof casserole dish and dot the top with the butter.  Bake for 20 minutes or until golden brown and crispy on top and the sides are bubbling.
8. Garnish the top with additional sage chiffonade.

Happy Holidays from the International Culinary Center!

Holiday Turkey with Chef Ray Dawson




Chef Ray Dawson, the International Culinary Center's Director of Culinary Operations, shares his recipe for Honey-Roasted Turkey that he makes for his family over the holidays. Watch him in action:


Apple Cider Brine

Yield: 2 Gallons
Ingredients:
  • 1/2 Gal. Apple Cider 
  • 1 1/2 Gal. Water
  • 1 Lb Kosher Salt
  • 8 Oz. Sugar 
  • 4 Cinnamon Sticks
  • 2tbsp Black Peppercorns 
  • 4 Bay Leaves 
  • 6 Points Star Anise

Procedure:
1. In a large pot, combine all ingredients.

2. Bring the mixture to a simmer to ensure that all of the salt and sugar are dissolved.  Do not let it boil and reduce or it will be too salty.

3. Immediately cool the brine to below 41˚F.  Do not submerge item to brine into a warm brine solution.

4. Place item in brine and brine according to the size.  Large items require longer brining time and small items require less time.

Honey Roasted Turkey 

Ingredients:
  • 1 Brined Whole Turkey, Air Dried 
  • 2 Granny Smith Apples, Cut in Quarters  
  • 1 Pear, Cut in Quarters  
  • 1 Orange, Cut in Quarters  
  • 2 Shallots, Peeled and Cut in Quarters  
  • 8 Cloves Garlic, Peeled and Crushed  
  • 4 Sprigs Fresh Thyme  
  • Olive Oil  
  • Kosher Salt  
  • Freshly Ground Black Pepper  
  • Smoked Paprika  
  • Butcher Twine  
  • 3lbs Mirepoix of Onion, Carrot and Celery, roughly diced
  • 2 Cups Butter
  • 2 Cups Honey
Procedure:
1. Preheat an oven to 375˚F.
2. Remove the wishbone from the turkey.
3. Season lightly the inside of the bird. Stuff the turkey with as much of the apple, pear, orange, garlic, shallot and thyme as will fit inside the bird.
4. Season the turkey lightly with kosher salt, freshly ground black pepper and the smoked paprika. Rub the seasoning and olive oil all over the bird. Be sure to get into all areas under the wings and legs. Truss the turkey with the butcher twine.
5. Place the mirepoix in a roasting pan and place the turkey on top of the mirepoix. Alternatively, a rack can be used instead of the mirepoix. The turkey should not be in direct contact with the pan or it may burn on the bottom.
6. Place the turkey in the oven and roast for an hour at 375˚F. Lower the oven to 350˚F and roast. While Turkey is in the oven, place butter and honey in a saucepan. Bring to a simmer to combine and use to lightly baste the turkey throughout the cooking process.
7. Roast the turkey until a meat thermometer placed in the thickest part reads 165˚F. 18-20 minutes per pound is a good guideline.
8. Let the turkey rest for at least 30 minutes covered loosely with foil before carving.

Happy Holidays from the International Culinary Center! 

Friday, November 08, 2013

Webinar: Ron Ben-Israel: Behind the Scenes of the Wedding Cake Business



The International Culinary Center's webinar series on culinary careers and entrepreneurship continues as “King of Cakes” Ron Ben-Israel takes you behind the scenes of his renowned wedding cake business.


Learn how the Sweet Genius host (and our own Guest Master Pastry Chef) creates cakes for his clients, from the initial meeting and first sketch through the baking, decorating, and delivery process.
Ron’s Website.
Ron on Facebook.
Ron on Twitter.
Watch your email for registration links for upcoming webinars.

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