ICE Alum

Kick Off 2019 with Cabbage

aday — Thu, 20 Dec 2018 17:09:37 +0000

Kick Off 2019 with Cabbage aday Thu, 12/20/2018 - 12:09 The leafy green vegetable is a 2019 food trend prediction and New Year's Day tradition believed to bring good fortune. January 1, 2019

By ICE Alum

ICE alum Anthony Ricco (Culinary, '01) is the executive chef at The William Vale hotel in Brooklyn, home to Italian restaurant Leuca among other concepts. Here, he shares chef-owner Andrew Carmellini's year-round cabbage recipe just as the leafy green gains notoriety and is served for good luck in the new year.

This recipe for fire-roasted cabbage is a twist on a classic salad. We serve it at Leuca all year, and I love making this at home because it is warm with bursts of citrus, a little funk from the anchovy and tang from the cheese. This will make you a rock star at any dinner party.

Warm Cabbage with Caesar Flavors

by Andrew Carmellini

Serves 4 or so, depending on the size of your cabbage

1 head green cabbage cut into quarters leaving the core intact
1 teaspoon minced fresh garlic
2 teaspoons minced anchovy filets
1 teaspoon orange zest
2 tablespoons fresh squeezed orange juice
1 tablespoon minced golden raisins
¼ cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon Calabrian chili paste
2 teaspoons minced capers

Preheat the grill on highest setting.
Place the cabbage on a cutting board. Using a large, very sharp knife, cut the cabbage in half and then in half again keeping the core intact.
Place the cabbage pieces on a roasting rack and season with ¼ teaspoon each of the salt and pepper. Transfer the cabbage to the grill and cook until charred black about 7 minutes then turn over and repeat. Once charred, transfer to a bowl and cover with plastic wrap to steam for 20 minutes until cabbage is tender.
Once the cabbage is cool cut the core out and cut into 1-inch pieces then reserve for plating.
In a bowl, mix the minced anchovy, orange zest, caper, Calabrian chili paste, orange juice, garlic, olive oil, kosher salt and minced raisins together.
Warm the cabbage on the grill or in the oven for 2 minutes then toss the cabbage in a large bowl with the anchovy vinaigrette.
Serve in a large bowl and top with two tablespoons of fresh grated grana padana cheese and two tablespoons of lightly toasted breadcrumbs then top with four white anchovy filets and four lemon wedges to squeeze.

Follow in Chef Anthony's footsteps in ICE's Culinary Arts program.

Alumni Recipe Salads Vegetables Holidays

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Recipes Step 1 - Preheat the grill on highest setting; Step 2 -Place the cabbage on a cutting board. Using a large, very sharp knife, cut the cabbage in half and then in half again keeping the core intact; Step 3 -Place the cabbage pieces on a roasting rack and season with ¼ teaspoon each of the salt and pepper; Step 4 -Transfer the cabbage to the grill and cook until charred black about 7 minutes then turn over and repeat; Step 5 - Once charred, transfer to a bowl and cover with plastic wrap to steam for 20 minutes until cabbage is tender; Step 6 -Once the cabbage is cool cut the core out and cut into 1-inch pieces then reserve for plating; Step 7 -In a bowl, mix the minced anchovy, orange zest, caper, Calabrian chili paste, orange juice, garlic, olive oil, kosher salt and minced raisins together; Step 8 -Warm the cabbage on the grill or in the oven for 2 minutes then toss the cabbage in a large bowl with the anchovy vinaigrette; Step 9 -Serve in a large bowl and top with two tablespoons of fresh grated grana padana cheese and two tablespoons of lightly toasted breadcrumbs then top with four white anchovy filets and four lemon wedges to squeeze;

Greg Proechel's Sweet Potato Flan Caramel

aday — Tue, 18 Dec 2018 19:26:11 +0000

Greg Proechel's Sweet Potato Flan Caramel aday Tue, 12/18/2018 - 14:26 Photo by Noah Fecks ICE alum and chef at New York City's Ferris restaurant, Greg Proechel (Culinary, '09) shares a seasonal dessert in time for the holidays. December 22, 2018

By ICE Alum

It's been a good year for Greg Proechel. The chef at Ferris, which opened in New York City's MADE Hotel in October 2017, has been celebrated by Eater, Grub Street and the Michelin Guide. The New York Times named his côte de boeuf one of its "10 Great New York Dishes of 2018" this month after a rave, two-star review in January. We asked the acclaimed ICE alum to share a holiday recipe and are delighted he chose an indulgent dessert.

This is a dish that incorporates some seasonal ingredients, in this case sweet potato, with flan, which is classic dessert. I think most families have their own flan recipe, and this bumps up the specialness using ingredients you see on many dishes, mostly savory, and utilizing their richness and sweetness to your advantage.

It’s very nice to have a cold dish be so rich and warming because of the spices within. This can be easily served alone, and at Ferris, we serve it with some coconut and black lime zest, which brings out a lot of the unique characters of the sweet potato. We also use Japanese sweet potatoes due to their chocolate-like richness and nuttiness.

Sweet Potato Flan Caramel

1 cup sugar
1/4 cup water
1 lime, juiced
396 grams condensed milk
354 grams evaporated milk
600 grams Japanese sweet potato, steamed and peeled
1⁄2 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 whole eggs

To make the caramel, mix the sugar, water and lime in a pot; cook until golden brown; and pour a thin layer into a container that will allow to cool and not melt.
To make the flan, blend the remaining ingredients in a Vita-Prep until smooth (make sure potatoes are tempered); strain through a chinois; and pour into rectangular molds.
Bake at 350°F for 23 mins.
Combine the caramel and flan to serve.

Meet more ICE alumni in New York City and learn more about studying Culinary Arts like Chef Greg.

Alumni Recipe Desserts Holidays Potatoes

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Recipes Step 1 - To make the caramel, mix the sugar, water and lime in a pot; cook until golden brown; and pour a thin layer into a container that will allow to cool and not melt;
Step 2 - To make the flan, blend the remaining ingredients in a Vita-Prep until smooth (make sure potatoes are tempered); strain through a chinois; and pour into rectangular molds; Step 3 - Bake at 350°F for 23 mins; Step 4 - Combine the caramel and flan to serve;

Marc Murphy's Three-Ingredient Cookies

aday — Tue, 18 Dec 2018 18:44:55 +0000

Marc Murphy's Three-Ingredient Cookies aday Tue, 12/18/2018 - 13:44 ICE alum and New York City chef Marc Murphy (Culinary, '90) shares an easy cookie recipe for holiday parties from his cookbook, "Season with Authority: Confident Home Cooking." December 19, 2018

By ICE Alum

Parmesan cookies are a perfect appetizer for the holidays whether you’re hosting or attending! With just three ingredients you get these addictive, amazing cookies, which are far greater than the sum of their parts. Make ahead of time, pop them in the freezer and then bake them right when you arrive or your guests arrive. That way the aroma fills up the room, makes a great impression and sets the delicious vibe!

My mother is an excellent cook and can whip up the most elaborate dishes from every country she’s ever lived in — and she’s lived in many! But of all her creations, this one is perhaps the most genius because of its sheer simplicity. With just three ingredients, you get these addictive, amazing cookies, which are far greater than the sum of their parts. I always have a few frozen batches of dough on hand in case we have last-minute guests — and also just because.

My Mother’s Parmesan Cookies

Makes about 60 cookies

16 tablespoons (8 ounces) unsalted butter, softened
2 cups (8 ounces) finely grated Parmigiano-Reggiano cheese
1¾ cups (7¾ ounces) all-purpose flour

Preheat the oven to 350°F; position the racks in the upper and lower third of the oven. Line two rimmed baking sheets with Silpat mats or parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, Parmigiano-Reggiano, and flour and beat on low speed until a stiff dough forms. For a few minutes, the dough will look dry and will not come together; keep mixing and you will see it form. Divide the dough into three pieces, and roll each piece into a 9-inch log, about 1½ inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for about 1 hour — this will make slicing it much easier. Alternatively, if making this ahead, you can freeze the dough for up to 2 months — just let it sit for 15 minutes at room temperature before slicing.
Slice the logs into ⅓-inch-thick rounds and arrange them on the prepared sheet pans about 2 inches apart. Bake the cookies for 15 to 18 minutes, or until they turn golden brown around the edges, shifting and rotating the pans halfway through baking for even browning. Let the cookies cool on the pans for 10 minutes before transferring them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.

Note: Please take care to use real Parmigiano-Reggiano and not a domestic imitation. Because the cheese is one-third of the ingredients, it is imperative that it’s high-quality.

Find "Season with Authority: Confident Home Cooking" on Amazon and meet more prominent ICE alumni.

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Alumni Guest Chefs Cookies Recipe Holidays

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Recipes Step 1 - Preheat the oven to 350°F; position the racks in the upper and lower third of the oven. Line two rimmed baking sheets with Silpat mats or parchment paper; Spte 2 - In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, Parmigiano-Reggiano, and flour and beat on low speed until a stiff dough forms; Step 3 - For a few minutes, the dough will look dry and will not come together, keep mixing and you will see it form. Divide the dough into three pieces, and roll each piece into a 9-inch log, about 1½ inches in diameter; Step 4 - Wrap each log tightly in plastic wrap and refrigerate for about 1 hour, this will make slicing it much easier. Alternatively, if making this ahead, you can freeze the dough for up to 2 months, just let it sit for 15 minutes at room temperature before slicing; Step 5 - Slice the logs into ⅓-inch-thick rounds and arrange them on the prepared sheet pans about 2 inches apart; Step 6 - Bake the cookies for 15 to 18 minutes, or until they turn golden brown around the edges, shifting and rotating the pans halfway through baking for even browning; Step 7 -Let the cookies cool on the pans for 10 minutes before transferring them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days;