Friday, January 31, 2014

Farm-to-Table Trip to Blue Hill at Stone Barns

By Amanda Neal

Level 2 Culinary Arts plus Farm-to-Table Student



Early last Saturday morning, ICC's third Farm-to-Table class met at Grand Central Station, boarded the Metro North train and headed out of the city. The final destination: Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture. As a part of the Culinary Arts plus Farm-to-Table program at ICC, the education concludes with a week-long culinary experience at the farm, learning from the land and cooking with the Blue Hill kitchen team. The students were beyond excited to get their first taste of the farm, and the field trip was nothing short of amazing.
 
When the students arrived, they were greeted with a warm welcome from Irene Hamburger and Jennifer Rothman, and were quickly whisked away to take a tour of Stone Barns Center's farm. They were surprised to see a greenhouse stocked full of produce in the dead of winter. The farmers gave the students the opportunity to pull “survivor spinach” right out of the ground and to taste it. All reports said it was delicious, surprisingly sweet! After the tour the students had lunch at the Blue Hill Café and a meet-and-greet with Blue Hill chefs and Stone Barns Center farmers. The day concluded with a charcuterie lesson from Blue Hill Vice President of Culinary Affairs, Chef Adam Kaye. The class was being held in preparation of the restaurant's annual sausage and beer. As Adam described the different cuts of pork, he also provided tastes — ham and speck, just to name a few.  


The class had a great experience, and are now more excited than ever to spend a week developing their cooking skills at Blue Hill this June.

Friday, January 24, 2014

Dean Emily Luchetti's Mocha Zabaglione Trifle


Mocha Zabaglione Trifle

By ICC Dean Emily Luchetti 

 

  
Cake
  • 1 cup all purpose flour
  • 1/4 cup cocoa powder
  • 2 1/2 teaspoons baking powder
  • Large Pinch salt
  • 5 large eggs, separated
  • 1 1/4 cups sugar
  • 1/3 cup hot water
  • 1 teaspoon vanilla extract 
Preheat the oven to 350 degrees. Sift together the flour, cocoa powder, baking powder, and salt. Set aside.

Whip the egg yolks and sugar in an electric mixer on high speed until thick. Reduce to low speed and add the water. Scrape down the sides of the bowl. Again, whip on high speed until thick. Reduce to low speed and add the dry ingredients.

Whip the egg whites until soft peaks form. Fold them into the batter. Spread the batter onto a parchment paper lined baking sheet, measuring approximately 11 by 16 inches with 1 inch sides.

Bake the cake until a skewer inserted in the middle comes out clean, about 20 minutes. Cool to room temperature. Remove the cake from the pan by running a knife around the inside edge of the pan. Invert the pan on the work surface and carefully peel off the parchment paper.

Zabaglione Cream

8 large egg yolks
1/2 cup granulated sugar
3/4 cup Marsala
Pinch salt
1 1/2 cups heavy whipping cream

Whisk together the egg yolks, sugar, Marsala, and salt in a stainless steel bowl. Place the bowl over a pot of boiling water, making sure the water is not touching the bottom of the bowl. Whisk continually until thick like mayonnaise, about 3 minutes. Place the bowl over an ice bath and cool to room temperature. Whip the cream to soft peaks. Fold the cream into the Marsala mixture. Refrigerate.

To assemble the trifle:
  • 1 1/2 cups strong coffee, room temperature
  • 6 ounces bittersweet chocolate, coarsely chopped 
Cut the cake into quarters. Cut each quarter in half horizontally.

Spread about 1 cup of zabaglione cream in the bottom of a 2 1/2 quart bowl. Cut pieces of cake to fit in a single layer over the cream. Using a pastry brush, brush the cake with about 1/3 cup of the coffee. Repeat layering cream and coffee soaked cake until the cake and zabaglione is used up, finishing with the zabaglione on top. Finely chop the chocolate or grind it in a food processor. Refrigerate the trifle for two hours or overnight before serving.


The cake can be made up to two days before you assemble the trifle. Store it wrapped in plastic wrap at room temperature. The zabaglione can be made a day in advance. The zabaglione can be made a day before you serve it.

Learn more about studying at ICC in New York or California

From Brioche to Beehive


By Kaitlin Wayne
Level 1 Classic Pastry Arts 



My Level 1 Pastry Arts class just finished our first bread and vienoisserie unit, and I must say, it went out with a bang. We made one of the greatest desserts I have ever seen - a beehive. This delicious dessert is comprised of buttery brioche soaked in a honey and lavender syrup (made with white wine, vanilla, and lemons), with pastry cream layered in between. The brioche is then covered in a Swiss meringue that is torched to give it a gorgeous golden color, and then topped with honey. If this doesn’t sound perfect enough, we made little bees out of marzipan and even added toasted almond slices as wings.

I was hesitant about this recipe, thinking that the syrup would make this flavorful bread soggy. And I have never been a fan of lavender, I thought it would over power the rest of the flavors. I was completely wrong, it was absolutely delicious. The syrup gave the bread a floral and sweet flavor (the lavender being only a background note), and the pastry cream added a perfectly creamy texture. The meringue added an extra touch of sweetness, and the honey, well, you can never go wrong with honey in my opinion. 

One of the things making this recipe taught me is to always try what you make, even if it includes an ingredient you think you don’t like. You might be pleasantly surprised. All in all, this dessert is amazing! Perhaps more than anything, the presentation is adorable.

Learn more about our Classic Pastry Arts program here: http://bit.ly/19pwUj9

Webinar: Master Advice on Stocking a Wine Cellar


The International Culinary Center's webinar series continues with advice on stocking and managing a wine cellar from Scott Carney, MS, our Dean of Wine Studies.


In this webinar, learn the secrets of stocking wines for your restaurant from a master sommelier. Dean Carney explains how to stock wines that will boost your brand and your bottom line.
Discover the ideal conditions for storing your inventory, tactics for selecting and pricing wine, and the best way to purchase the wines that are right for you.

Want to become a sommelier? Enroll in the International Culinary Center’s Intensive Sommelier Training course in New York or California.

Watch your email for links to register for upcoming webinars.

Tuesday, January 14, 2014

Canadian Student: Classic Pastry Arts Month 1


By Kaitlin Wayne 

Classic Pastry Arts

 


I always knew that I loved baking, but it wasn’t until I was in University back home in Canada that I realized it was truly my passion. I graduated from University, and now, here I am! A Level 1 Classic Pastry Arts student at International Culinary Center.

  
It feels like yesterday that I was opening up my tool kit and scrambling around the kitchen trying to figure out where everything was. So far, we have completed our tarts and cookies unit, pâte a choux (cream puff dough), and are currently nearing the end of pate feuilletee (puff pastry). Everything we have made has been absolutely delicious; however I must say that puff pastry has been my favorite.


I can already feel myself growing as a person and as a chef, even though I have not been here very long. It is completely true that when you are passionate about something, it does not feel like work.


I wake up every morning excited for what lies ahead. I am living my dream in the most exciting city in the world. I can't wait to see where my journey at ICC leads me, and to share it with everyone along the way!

Classic Pastry Arts
Learn what it's like to be an international student at ICC here

Friday, January 10, 2014

Discovering a New, Local Ingredient: Whipped Honey



By: Amanda Neal


 As a student in the Classic Culinary Arts plus Farm-to-Table program at ICC, I’ve learned a lot about local product selection, and I’ve been dying to search for new, local ingredients to cook with in my own kitchen. So last weekend I ventured to the Union Square Greenmarket to see if anything caught my attention and was a product I had never tried before. Right as I entered the market, I saw a stand with all different kinds of honey and beeswax products, and I soon learned that it was Andrew’s Honey, by Andrew Cote. The decadent and luscious taste of honey is something I love, so I had to give it a try.

I had actually heard about Andrew and his honey before from reading the book “Eat the City” by Robin Shulman". The book is about fishers, butchers, farmers, winemakers, beekeepers and brewers who helped build the food scene in New York. I found Andrew’s story of harvesting bees on some of NYC, Brooklyn and Queens’ rooftops very interesting, and I’ve been dying to try his products ever since. As well, I had never heard of “whipped honey” before, so I thought it would be an interesting, new ingredient to try.

It tastes like honey, but is slightly sweeter and more spreadable. Normally honey is also stickier in texture, but this is slightly thicker and actually grittier like sugar. It goes great on waffles, toast, and in a mug of hot tea. Because it’s so similar to sugar, I got the idea to use the whipped honey in the making of some pearl onions glacer a brun, a cooking technique we learned in our Level 1 class at ICC. To cook a vegetable this way, you place the veggie in a saucepan with just enough water to go half way up the vegetables. You then add a pinch of salt, sugar and butter, and cover until all the water has evaporated and/or the vegetables are tender. Once tender and the sugar begins to caramelize, you deglaze the pan with a little water, and the end product is delicious caramelized vegetables. I decided to substitute the sugar for the whipped honey, and the pearl onions turned out delicious.  This product is so versatile, and the fact that it’s also locally made in NYC makes it that much sweeter!

Learn more about Classic Culinary Arts plus Farm-to-Table here: http://bit.ly/18rLKp0 

Thursday, January 09, 2014

Entrepreneurship Advice From A Culinary Success



The International Culinary Center's webinar series continues with a clear-eyed look at entrepreneurship from someone who has been in the trenches.


In this webinar, Jeffrey Zurofsky, partner and founder of ‘wichcraft in New York City, gives a taste of the entrepreneurship curriculum he teaches in International Culinary Center’s Restaurant Management course.

Learn how what drives entrepreneurs, how they succeed, and key mistakes to avoid.

Want more expert advice in running a restaurant? Enroll in the International Culinary Center’s Restaurant Management class now.

Watch your email for links to register for upcoming webinars.