Cory Sale

Does it Pumpkin: Thai Sticky Rice

csale — Tue, 08 Oct 2024 14:25:43 +0000

Does it Pumpkin: Thai Sticky Rice csale Tue, 10/08/2024 - 10:25 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Pumpkin%20Sticky%20Rice%20blog%20header.jpg.webp?itok=NVJP34jQ Applying Asian flavors & techniques to pumpkin desserts October 8, 2024

By Cory Sale

Cory Sale is the Senior Public Relations Manager at ICE and an alumna (Culinary Arts '22). She enjoys writing about seasonal produce almost as much as visiting NYC’s greenmarkets, where she finds new flavors to add to ice cream. When she’s not cooking (or eating), you can find her on the frisbee field chasing down a piece of plastic.

Plant-Based Culinary Arts Chef-Instructor Chayanin “Nin” Pornsriniyom gives a classic Thai dessert a fall-flavored makeover.

Fall desserts in America tend to be centered around apple and pumpkin-flavored breads, pies, crisps, and cheesecakes. Throw in a molasses or gingerbread cookie and you’ve covered most of the seasonal bases.

I’m not here to throw shade on the classics, but at ICE, we’re taking you outside of the box. Our recipes for Pumpkin Spice Bananas Foster Crêpes and Pumpkin Spice Latte Crispy Rice Treats share less traditional methods for weaving the "fall flavor" into new dessert forms.

But that’s not all we’re serving up! Plant-Based Culinary Arts Chef-Instructor Chayanin “Nin” Pornsriniyom's new recipe pairs pumpkin with rice and coconut — bet you didn’t see that coming — in a gluten-free, dairy-free dessert that’s simple to make.

Her recipe is a twist on Thai mango sticky rice. Traditionally, to make this dessert, glutinous rice is steamed for a chewy texture, mixed with a sweet coconut milk sauce, and served with fresh mango.

But, Chef Nin's recipe dares to ask the fall-themed question on everyone's mind.

Does it pumpkin?

Yes, indeed it does.

Chef Nin's Coconut Sticky Rice with Pandan-Poached Pumpkin

Chef Nin replaced the mango with kabocha squash, also known as Japanese pumpkin, to bring the fall flavor notes. This dark green squash has edible skin and a sweet yet earthy flavor, like a combination of sweet potato and pumpkin.

If you've never cooked with kabocha squash, know that it can be treated similarly to other winter squash: cut it in half, scoop out the seeds, and then cook. Chef Nin recommends roasting or steaming the squash. It's also delicious added to curries or stir-fries.

In her recipe, Chef Nin poached the Japanese pumpkin in a pandan sugar syrup until tender, infusing it with sweet, slightly floral notes while cooking.

Pandan is a common ingredient in Southeast Asia, often used as a flavoring in sweet applications. According to Chef Nin, the closest western equivalent to pandan, flavor-wise, is vanilla. The leaves of a pandan plant can be soaked in liquid to extract their flavor or they can be juiced, which will also add a bright green hue to the dish.

The other elements of this dessert, the sticky rice and coconut sauce, are also elevated. Chef Nin added ground turmeric to the sticky rice to evoke the colors of fall foliage and enriched the coconut milk sauce with pumpkin spice.

Chef Nin’s Coconut Sticky Rice with Pandan-Poached Pumpkin is a delicious melting pot of Asian and American flavors. The soft chewiness of the savory sticky rice is elevated with sweet coconut sauce, and topped with poached squash. It’s a dessert that’s soft, sweet, warming, and, in my opinion, far cozier than any pumpkin pie.

The Plant-Based Culinary Arts program where Chef Nin teaches explores a variety of global cuisines. Find out more here.

Coconut Sticky Rice with Pandan-Poached Pumpkin

Coconut Sticky Rice

2 cups Thai sticky rice, soaked overnight (This rice is also sometimes called glutinous rice. Make sure to look for long-grain rice specifically.)
5 cups water
1 teaspoon turmeric powder
1 cup coconut milk
1/2 cup granulated sugar
1 teaspoon salt

Pandan-Poached Pumpkin

1 small kabocha squash, skin on, seeded and cut into wedges
8 cups water
3 cups granulated sugar
1 cup light brown sugar
2 fresh pandan leaves

Spiced Coconut Sauce

2 cups coconut milk
1 teaspoon pumpkin spice mix
2 tablespoon rice flour
1 cup granulated sugar
1 teaspoon salt

For the Coconut Sticky Rice:

Mix the water and turmeric powder, then add the sticky rice and soak overnight in the refrigerator. 
The next day, drain the rice and rinse with water until the water runs clear. Set up the steamer and steam the rice in between two pieces of wet cheesecloth for approximately 20 minutes or until cooked through. 
Mix coconut milk, sugar, and salt in a small sauce pot and stir slowly while warming up the mixture until the sugar is completely dissolved.
When the sticky rice is cooked, gently fold in the warm, sweet coconut milk until the rice is well coated. Let the mixture rest until the rice has absorbed all the coconut milk. Keep the rice under a damp cheesecloth to prevent drying out.

For the Pandan-Poached Pumpkin:

Add water, both sugars, and pandan leaves to a large pot and stir until the sugar is fully dissolved.
Add the wedges of kabocha squash, and bring to a simmer until the pumpkin is cooked through.
When the pumpkin is done, drain away the syrup and serve the pumpkin warm with the sticky rice.

For the Spiced Coconut Sauce:

Mix all ingredients together in a sauce pot and slowly bring up to boil while whisking. Once thickened, let simmer for three minutes. Serve on top of sticky rice and poached pumpkin.

Desserts Fall Vegetarian Plant-Based Gluten Free

Add new comment

Recipe steps

For the Coconut Sticky Rice;
Step 1 - Mix the water and turmeric powder, then add the sticky rice and soak overnight in the refrigerator;

Step 2 - The next day, drain the rice and rinse with water until the water runs clear. Set up the steamer and steam the rice in between two pieces of wet cheesecloth for approximately 20 minutes or until cooked through;

Step 3 - Mix coconut milk, sugar, and salt in a small sauce pot and stir slowly while warming up the mixture until the sugar is completely dissolved;

Step 4 - When the sticky rice is cooked, gently fold in the warm, sweet coconut milk until the rice is well coated. Let the mixture rest until the rice has absorbed all the coconut milk. Keep the rice under a damp cheesecloth to prevent drying out;

For the Pandan-Poached Pumpkin;
Step 1 - Add water, both sugars, and pandan leaves to a large pot and stir until the sugar is fully dissolved;

Step 2 - Add the wedges of kabocha squash, and bring to a simmer until the pumpkin is cooked through;

Step 3 - When the pumpkin is done, drain away the syrup and serve the pumpkin warm with the sticky rice;

For the Spiced Coconut Sauce;
Step 1 - Mix all ingredients together in a sauce pot and slowly bring up to boil while whisking. Once thickened, let simmer for three minutes. Serve with sticky rice and poached pumpkin;

ICE’s 2024 Student Cooking Competition

csale — Wed, 02 Oct 2024 21:07:07 +0000

ICE’s 2024 Student Cooking Competition csale Wed, 10/02/2024 - 17:07 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/blog%20header.jpg.webp?itok=DhKh4XI9 October 4, 2024

By Cory Sale

Many Ģ��Ƶ students are familiar with "Chopped," "Hell's Kitchen," "Top Chef," and the myriad other cooking competition shows on TV. But, this year at ICE, students themselves got to compete in order to win some huge prizes.

On September 25, ICE hosted its first Student Culinary Competition in over five years at the New York City campus. There, three students competed in a live cook-off event in front of a panel of esteemed judges and fellow students.

This year's event was created and run by Chef Barry Tonkinson, Vice President of Culinary Operations at ICE. Chef Barry says cooking competitions such as this one can help students practice and prepare for their professional careers.

“Getting used to the pressure of the competition emulates the restaurant world. Competitions were the first time I experienced that pressure,” he says.

View this post on Instagram

A post shared by Ģ��Ƶ (@iceculinary)

Competitions also reinforce the importance of time management, organization, and quick decision-making – all skills that can help staff succeed when working in a fast-paced kitchen. The time crunch of a competition mimics the rush before and during service. Students needed to stay calm and composed while cooking efficiently — skills that may come in handy in many kitchen environments.

In order to be considered for the competition, students at ICE's New York campus were invited to submit:

An original recipe
A detailed description of the recipe
The recipe's prep and plating methods
A photo of the final dish

The submissions were evaluated by a group of ICE judges. The recipes could not be an imitation of another recipe, contain ingredients derived from endangered animals, nor exceed an ingredient budget of $175.

Out of 35 submissions, three finalists cleared the first round and were selected to compete in the live cook-off.

Meet the Finalists

Natthawat “Peter” Kasamvila was one student chosen to move on to the final competition for his dish of Poached Lobster, Tom Yum Sauce, Coconut Foam, and Carrots.

Though he is a Pastry & Baking Arts student, Peter chose to make this savory dish as a take on Tom Yum Goong, a hot and sour Thai soup. He says he was inspired by his grandmother’s cooking.

“The spicy and sour taste of the soup paired with the lemongrass, galangal, and fresh prawn would always remind me of her cooking. I wanted to make a refined, modern, and new dish that was also traditional and elegant,” he says.

Finalist Angelo Quan's dish was also rooted in his family’s cooking. Centering on Vietnamese and Thai flavors, he made Poached and Fried Quail with Chili Lime Glaze, Vietnamese Salad, and Rice Paper.

Angelo elevated the dish for the competition in two ways: toasting the spices and using quail instead of chicken, which is the more traditional protein. The chili lime glaze was something he learned while trailing at Wayan, a Cedric Vongerichten restaurant with a French-accented Indonesian menu.

Alumni Highlight: Luisa Caicedo, the Executive Chef at Wayan, is an ICE graduate (Culinary, '10). Take a look behind the scenes at Wayan with Chef Luisa here.

The third competitor was Connor McPeak. Her dish, Sake Poached Seabass with Sweet and Sour Butternut Squash and Citrus Cream, was partially inspired by Maltaise sauce, which is a hollandaise sauce with added blood orange juice and zest.

“The flavors of this dish are delicate with strokes of tang and spice,” she says. “For the protein, Chilean sea bass is easily accessible year-round, and yields a mild, sweet and buttery flavor.”

Competitors: Angelo Quan, Connor McPeak, and Natthawat “Peter” Kasamvila

Competition Day

As the students got to work, Chef Barry asked each contestant questions about the vision for their dish, the ingredients, and the culinary techniques used. This added another layer to the challenge – articulating answers while concentrating on cooking.

The students had exactly two hours to produce five entrée-portioned plates, after which they presented their dishes to the judging panel.

The esteemed judges were Helen Nguyen, Executive Chef and Owner of Saigon Social (also an ICE alumna), Shari Bayer, author and founder of Bayer Public Relations, and Ottavio Gnazzo, Chef de Cuisine at Rezdôra, a Michelin-starred, rustic Italian restaurant highlighting the cuisine of the Emilia-Romagna region of Italy.

The criteria used to evaluate each contestant focused on the student’s original vision for the dish, creativity, and technical execution. They also judged each dish's plating style and overall flavor.

As each competitor entered the final minutes of the cook-off, Chef Barry stressed the importance of the presentation.

“The last five to ten minutes of your time need to be focused on the plate,” he said.

The Winner

Though all three competitors fiercely designed, prepped, cooked and plated beautiful dishes, Peter Kasamvila's lobster came out on top.

“The winning dish had a wonderful balance of flavor and texture, with all components working in harmony,” Chef Barry says. “Peter displayed excellent technical ability whilst cooking, using all parts of his lobster to create a sauce. He elevated the humble carrot in multiple applications to provide contrast to the lobster. This was a well thought out and executed dish."

The winning dish: Poached Lobster, Tom Yum Sauce, Coconut Foam, Carrots.

As the winner, Peter won $1,000 towards a dining experience at Le Bernardin, Chef Eric Ripert and Maguy Le Coze’s three-Michelin-starred seafood tasting menu restaurant in Midtown Manhattan. He also won the opportunity to stage in the Le Bernardin kitchen with Chef Eric Ripert's team, including ICE graduate Orlando Soto.

“I was a little nervous on the day of the competition and a little anxious right before the competition started,” Peter says. "But I managed my time well and executed all the components exactly how I wanted.”

Connor finished in second place and received a $500 certificate to Rezdôra, as well a stage with Chef Stefano Secchi's team in the restaurant's kitchen. Angelo placed third and won a Japanese chef's knife.

"The stress, the heat and seeing my friends in the crowd helped me to remember why I wanted to become a chef in the first place,” Connor says.

For Peter, the first place spot is a reflection of the tireless work he put into his dish.

“I practiced four times in my home kitchen to get the timing and recipe just right,” he says. “I learned that during the competition, the most important thing is timing. You need to break down all the components of the dish into minutes and execute each component one by one. I had to also be very organized on my station in order to have a clean space for plating."

Congratulations to all of the students who participated in the culinary competition!

Students Culinary Arts

Add new comment

New York City Restaurant Guide: Fall 2024

csale — Fri, 27 Sep 2024 19:21:18 +0000

New York City Restaurant Guide: Fall 2024 csale Fri, 09/27/2024 - 15:21 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/shuka%202.jpg.webp?itok=z0BOAUnV Whipped feta with pistachio cilantro, labneh and French fries from Shuka. The first of many recommendations from the ICE team September 30, 2024

By Cory Sale

The diversity and vibrancy of New York City’s restaurant and hospitality industry make it one of the culinary capitals of the world.

From dollar-slice pizza to Michelin-starred fine dining, culinary experiences abound in New York City. There are flavors to sip and savor from all over the globe being shared by home cooks and highly regarded chefs and sommeliers alike. Feasts can be found for $20 or $200+ no matter the borough — you just have to take a seat at the table.

Here at ICE, the faculty is made up of experienced chefs, restaurateurs, mixologists, and foodies who are passionate about dining out. We’ll be sharing their recommendations to help you find the best bites all over the city, be it from a bodega, a diner, an upscale eatery and everything in between. For this round-up, we spoke to ICE's Director of Industry Relations, chefs, and an admissions representative to get their top spots in the city.

Some of the chefs and entrepreneurs running these establishments have come to ICE to speak to students and demonstrate culinary techniques. Plus, at many acclaimed NYC spots, ICE externs and graduates are gaining real-world experience in the kitchens in their externships and careers.

We hope you’ll enjoy these restaurants, which have been thoughtfully curated by ICE staff and faculty members. Cheers!

Francie

Dry aged crown of duck from Francie.

Francie is a Michelin-starred restaurant with a laid-back, comfortable vibe. The food is high class but the atmosphere is welcoming — you may even see some staff members rocking vintage band tees. Francie is known for their duck: one of their specialty items is a dry-aged crown of duck that they carve table-side for an incredible presentation. Don't sleep on the duck mortadella appetizer either.

- Samantha Barr, Senior Admissions Representative

Szechuan Mountain House

Swing Pork Belly at Szechuan Mountain House.

This restaurant is popular with students from China, which is always a good sign of authenticity. While many assume all Szechuan food is spicy, that's not the case here. One of my favorite dishes, the Swing Pork Belly, is a perfect example of a dish that defies expectations. Served cold and sliced razor-thin, the pork belly has a unique texture that stands out from what most people are used to. The dipping sauce is nuanced and flavorful without being spicy, making it an elegant way to start the meal.

Every dish I've ordered here has been well-seasoned and expertly prepared, offering a memorable dining experience. It's a great place to go with friends or a date.

- Chef Albert Nguyen

Shuka

The fattoush salad at Shuka.

Shuka is my absolute favorite spot for a lovely lunch in New York City. Start the meal with at least two dips and a pile of fresh pita bread - the whipped feta with pistachio cilantro is good enough to eat by the spoonful. I’m also fond of the labneh, served with seasonal fruit and honey. It’s an effortlessly sweet, salty, and creamy dish that will disappear in seconds.

If, like me, you secretly judge a restaurant by the quality and variety of their lettuces, Shuka will not let you down. The fattoush salad is both luxuriously indulgent and fresh and light. Large, crispy hunks of halloumi adorn a bed of beautiful mesclun greens, a ton of chopped herbs, and crunchy za’atar pita chips. Get it with a side of fries.

- Chef Ann Ziata

Alumni Highlight: Ayesha Nurdjaja, the executive chef and partner of Shuka is an ICE graduate (Culinary, ‘07). Her other restaurant, Shukette, made the New York Times' 2024 "100 Best Restaurants in New York City." Read more here!

The Corner Store

The Wagyu French Dip at The Corner Store.

The Corner Store is a Soho newcomer. Owned by the same restaurant group as Catch in the Meatpacking District, The Corner Store replaces what used to be Dos Caminos for many years. The room has a club-like atmosphere with steakhouse vibes, but the venue serves a diverse clientele in the main dining room, as you would expect from this restaurant group. It’s definitely a trendy "see and be seen" restaurant.

That’s not to say the food wasn’t delicious. Standout dishes include the Wagyu French Dip with a fantastic horseradish sauce and au jus for dipping and the French fries, which were worth the visit. The cocktail list, though classic and simple, is well executed.

- Rick Camac, Executive Director of Industry Relations

New York City Restaurants

Add new comment

How to Make Herb-Laminated Pasta Dough

csale — Wed, 25 Sep 2024 13:00:00 +0000

How to Make Herb-Laminated Pasta Dough csale Wed, 09/25/2024 - 09:00 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/4V4A4575%20%281%29.jpg.webp?itok=IRISMokG No butter necessary, except for the sauce! September 25, 2024

By Cory Sale

With just one technique, a simple pasta can turn into a piece of abstract art, dancing with pops of color. The secret to creating these colorful doughs is lamination.

Though you might associate “laminated doughs” with croissants, Danishes, and puff pastry, culinary chefs can also use lamination to elevate pasta. When laminating pastry dough, a block of fat becomes encased inside the dough through folding and rolling, which results in delicate, flaky layers once baked.

Laminated pasta dough follows a similar method, and those luscious layers can be used to add some flair. When making laminated pasta dough, the chef can embed colorful herbs and flowers between two sheets of pasta, which are rolled together and then shaped.

The process is endlessly customizable and the result is pasta freckled with vibrant petals and colorful leaves. Director of Culinary Affairs Hervé Malivert loves to make laminated pasta dough, so read on for his expert tips.

Chef Hervé's laminated pasta dough.

Pasta Shapes and Sauces for Herb-Laminated Dough

Adding a botanical element to pasta dough through lamination adds another dimension to the plate — remember, we eat with our eyes first.

"Make sure to use the dough in applications where the patterns will be visible," Chef Hervé says.

He suggests using shapes like ravioli or pappardelle to showcase the colorful add-ins, as narrower noodles and stuffed shapes like fettuccine or tortellini won't show their colors well.

It’s also important to consider the sauce. While a wide noodle like lasagna may seem like the perfect canvas, once the noodle is stacked and buried under red sauce, the design disappears. When making laminated pastas, Chef Hervé likes to make a simple butter sauce with shallot, garlic, and a single tomato to let the dough shine.

Chef Hervé used pasta dough enriched with eggs to make the dough in these photos, but semolina dough can also be used with this technique.

Selecting Herbs & Flowers

ICE’s Hydroponic Garden grows over 80 different types of plants in water, so Chef Hervé has many options to choose from to decorate his laminated pastas. The garden has cherry tomatoes, yellow strawberries, micro greens, herbs and flowers. Plus, the farm's manager is always open to suggestions for new plants to grow. Students at the New York campus can visit the Hydroponic Garden at any time to taste and volunteer.

“Adding botanical elements to pasta in this way only adds a subtle flavor, so it’s more for show than taste,” Chef Hervé says.

For this demonstration, he picked basil, chervil, and cilantro as herbs to add to the dough, specifically plucking younger, smaller leaves that are delicate. If using larger leaves, Chef Hervé suggests removing the main vein and stem as they can break through the pasta dough.

To balance all that greenery, Chef Hervé looked for a variety of colorful flowers and landed on wood sorrel, marigold, and dianthus. He used just the petals from the flowers, which add a floral aroma to the dough.

Adding the Botanical Elements

To make herb-laminated pasta, follow the standard process for making and kneading pasta dough. Roll it out until it is just thin enough for you to see through, then cut it in half so you have two sheets of the same size.

Chef Hervé likes to mist one sheet of the pasta with water so the toppings stick. Once the dough is moist, carefully arrange the herbs and flower petals on top of it. Add as much or as little botanical decoration as you’d like, but know that the leaves and petals will stretch out as the dough is passed through the roller again.

He then spritzed the sheet again with water to act as a glue and placed the second pasta sheet on top. Using a rolling pin, Chef Hervé smoothed the two sheets together, making sure to remove air bubbles.

And that’s it! Run the dough back through the roller on a lower setting now that the two pasta sheets are combined, and then shape as desired.

Chef Hervé's ravioli and finished dish.

Although this process is pretty simple, Chef Hervé explains that it is often too time consuming for a restaurant to execute multiple portions at a time. The delicate work would be better suited to being a special dish where the restaurant might only need 15 portions or less.

“Being a chef is being a craftsman,” Chef Hervé says. “We have to have the skill and ability to execute culinary techniques. In this case, making the pasta dough is the craft. Elevating it with herbs and flowers to make it beautiful is the creative part. But don’t forget, a chef always has to make something the customer is going to like.”

Get the farm-to-classroom experience in ICE’s Plant-Based Culinary Arts program.

Pasta Hydroponic Garden Herbs

Add new comment

Pumpkin Spice Latte Crispy Rice Treats

csale — Thu, 19 Sep 2024 20:37:00 +0000

Pumpkin Spice Latte Crispy Rice Treats csale Thu, 09/19/2024 - 16:37 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/PSL%20header1.jpg.webp?itok=DoKENbZ3 'Tis the season for all things fall September 24, 2024

By Cory Sale

Unlike the typical pumpkin spice latte in drink form, these pumpkin spice latte crispy rice treats are snack-able, shareable and lots of fun to make.

The pumpkin spice latte craze feels like it starts earlier and earlier every year. The fall menu at Starbucks, the home of the PSL, debuted on August 22, a whole month before the first official day of autumn. Maybe we’re collectively ready for a change and thoughts of crisp, cool air, cozy flannels, and hearty foods feel like a reprieve from long days of summer.

I, for one, am not a coffee drinker, so the allure of the pumpkin spice latte is mostly lost on me, but Director of Pastry Research & Development Jürgen David recently introduced me to his version of the PSL, and I am hooked.

Photographing Chef Jürgen’s Pumpkin Spice Latte Crispy Rice Treats

Chef Jürgen’s Pumpkin Spice Latte Crispy Rice Treats combine childhood nostalgia with the flavors of the season. A layer of espresso-flavored crispy rice cereal is nestled under a second layer flavored with pumpkin spice, which is a mixture of ground cinnamon, ginger, nutmeg, and cloves.

Chef Jürgen cut the gooey rice cereal bar into latte cup shapes and modeled marzipan pumpkins to decorate the front of each “cup.” He then topped each treat with whipped cream and sprinkles.

Whether you drink coffee or not, this fall-inspired treat is sure to satisfy any PSL cravings, and may even have you reaching for a straw. Here’s the recipe so you can make it at home. Happy fall!

Pumpkin Spice Latte Crispy Rice Treats

Makes 8-10 "latte cups"

500 ml heavy cream, whipped
75 grams orange marzipan
20 grams green marzipan
Fall-colored sprinkles

Coffee Crispy Rice Treats layer:

1.5 tablespoons butter
125 grams mini marshmallows
100 grams crispy rice cereal
1 tablespoon espresso powder

Pumpkin spice Crispy Rice Treats layer:

1.5 tablespoons butter
125 grams mini marshmallows
100 grams crispy rice cereal
1.5 tablespoon pumpkin spice mix (ground cinnamon, ginger, nutmeg, and cloves)

Make the coffee crispy rice treats first. In a medium saucepan, melt the butter over low heat.
Add the marshmallows and melt on medium heat. Add espresso powder and continue mixing until the mixture starts to boil and the coffee is incorporated.
Remove from the heat and add crispy rice cereal. Stir until well coated.
Spread mixture into a 12 x 8.5” paper-lined and lightly greased sheet pan. Flatten with a bowl scraper.
Make the pumpkin spice crispy rice treats using the same method, adding the pumpkin spice mix, and spread over the coffee crispy rice treats.
Let set until cooled and firm.
Unmold and place the crispy rice treats on a cutting board. Cut into coffee cup shapes with a serrated knife.
Make marzipan pumpkin decorations and place one on each coffee cup shape.
Using an iSi foamer (which is a pressurized kitchen canister used to make foam), make whipped cream. If you don't have an iSi, make the cream by whipping by hand or machine and using a piping bag. You can also use store-bought whipped cream if needed.
Stand up PSL treat and top with whipped cream and your favorite (fall-themed) sprinkles.

Pastry Arts Fall Baking Arts

Add new comment

Recipe steps

Make the coffee crispy rice treats first. In a medium saucepan, melt the butter over low heat.

Add the marshmallows and melt on medium heat. Add espresso powder and continue mixing until the mixture starts to boil and coffee is incorporated.

Remove from the heat and add crispy rice cereal. Stir until well coated.

Spread mixture into a 12x8.5” paper-lined and lightly greased sheet pan. Flatten with a bowl scraper.

Make the pumpkin spice crispy rice treats using the same method, adding the pumpkin spice mix, and spread over the coffee crispy rice treats.

Let set until cooled and firm.

Unmold and place the crispy rice treats on a cutting board. Cut into coffee cup shapes with a serrated knife.

Make marzipan pumpkin decorations and place one on each coffee cup shape.

Using an iSi foamer (which is a pressurized kitchen canister used to make foam), make whipped cream. If you don't have an iSi, make the cream by whipping by hand or machine and using a piping bag. You can also use store-bought whipped cream if needed.

Stand up PSL treat and top with whipped cream and your favorite (fall-themed) sprinkles.

How to Make Tofu

csale — Mon, 02 Sep 2024 13:00:00 +0000

How to Make Tofu csale Mon, 09/02/2024 - 09:00 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/header_0.jpg.webp?itok=yG6ygMOG September 2, 2024

By Cory Sale

Tofu is a unique food. It is a powerhouse plant-based protein, but is somewhat bland on its own and looks like a white, spongy, brick floating in water. Though it may not look like much, tofu's texture and taste (or lack thereof) are its culinary superpowers.

Here’s what you need to know about tofu: how to store it, its health benefits and how to make it at home.

What Does Tofu Taste Like?

Plant-Based Culinary Arts Chef-Instructor Rich LaMarita has lots of experience with tofu. In terms of flavor, tofu tastes a little bit like a bean, but mostly has a neutral profile. In this way, it acts as a blank canvas to soak up flavor, enabling it to be used in sweet and savory dishes.

Chef Rich likes to pair soy sauce and pickled ginger with tofu. For his take on vegan lasagna, Chef Rich whipped up a tofu ricotta, incorporating white miso, lemon, garlic, and umeboshi paste to mimic the flavor of cheese.

The versatility of tofu isn’t just in its flavor, but also the texture.

“[It] can be manipulated from silky smooth to spongy and meaty,” ICE Director of Nutrition Celine Beitchman says.

There are many different types of tofu available, the most common being firm block tofu and silken tofu. Both have a range of culinary applications.

“Silken tofu can be pureed into smoothies and custards or subbed in for an egg or two in baking,” Chef Celine says. “Firm styles can be roasted, grilled, crumbled, scrambled or formed, and even pan-fried.”

Tofu skewers made by a Plant-Based Culinary Arts student.

How to Make Tofu

Tofu is made from soybeans. When making tofu at home, white soybeans are soaked overnight in water and then blended with an equal amount of the soaking liquid. Chef Rich recommends using a strong blender like a Vitamix, as the beans will need to blend for one to two minutes, until you’ve reached a smooth consistency.

The mixture is then heated just to a boil and then strained, resulting in fresh soy milk. The pulp that is strained out is called okara, and can be used in baking.

Chef Rich points out that you could stop here and save the soy milk. To sweeten, the milk can be mixed sugar, chocolate or brown rice syrup, which is Chef Rich's preference. Fresh soy milk will only last for about a week in the refrigerator, which is much shorter than store-bought versions due to the absence of preservatives.

To continue with the tofu making process, simmer the soy milk gently to intensify its flavor. Once the mixture is off of the heat, add the coagulant. Chef Rich says that nigari salt is a traditional coagulant, but vinegar is also a good substitute. He uses a solution of one teaspoon of nigari salt dissolved in eight ounces of water, and adds it in thirds, giving the curds time to separate between each addition.

Once the curds have formed, scoop them into a tofu press to solidify and drain excess liquid. Traditional tofu presses are wooden, but there are plastic models that can make the process easier. They have a crank to push down on the tofu and holes on the bottom for easy drainage.

The tofu is edible right away, and will firm up based on how long the curds sit and compress, which is how soft, medium, firm and extra-firm blocks are made.

A block of tofu made by Chef Rich.

How to Store Tofu

Fresh tofu will last in the fridge for seven to ten days. Make sure it is completely submerged in fresh water or it can go bad even sooner, advises Chef Rich.

If you don’t want to eat the whole block at once, simply cut off what you plan to consume and then add fresh water to store it again.

The Health Benefits of Tofu

From a nutrition perspective, Chef Celine says “three ounces of tofu – about the size of a deck of cards, have as much protein as one egg. The firmer the style, the more protein the tofu has.”

Chef Celine also touts tofu's calcium and iron density as huge bonuses.

“When we think about good food sources of calcium and iron, we typically think of animal foods," Chef Celine says. "But three ounces of tofu has as much calcium as 10-12 ounces of milk, and as much iron as three ounces of steak.”

Even though there are only two ingredients, make sure to plan ahead because the tofu making process takes time.

Fresh Tofu

Yield: 10 oz block firm tofu

14 ounces (400 grams) dried white soybeans, soaked overnight in 3 quarts (3 liters) water, and drained with soaking liquid reserved
2 teaspoons nigari salt

Special Equipment:

Fine chinois
Cheesecloth (rinsed)
Tofu press

Line a tofu mold with two layers of wet cheesecloth. Set aside.
Heat a quart of the reserved soaking liquid in a 2-gallon pot over medium-high heat.
Puree soybeans in two batches with remaining soaking liquid in a high-speed blender (about 2 minutes per batch). Add the puree to the pot with heating liquid. Stirring constantly, bring the contents of the pot to boil.
Strain the mixture through a fine strainer into a second large pot, pressing out all excess liquid. Discard the solids or reserve for another use.
Bring the strained soy milk to boil. Reduce the heat and gently simmer uncovered for 10 minutes. Remove the pot from the heat.
Dissolve nigari salt in eight fluid ounces of cold water. Add one-third of the mixture slowly to the hot soy milk, gently stirring to mix. Cover the pot and allow to stand for 3 minutes or until the milk has separated into soft white curds.
Add remaining nigari solution in two more batches, stirring each time and covering for 3 minutes. The soy milk should be completely separated into curds and whey before pressing.
Using a slotted spoon, spoon the curds into the tofu mold and press with a 2-3-pound weight for about 30 minutes until firm and solid.

For more tofu inspiration, check out Chef-Instructor Olivia Roszkowksi’s lapsang souchong tea marinade which includes maple syrup, tamari, sesame oil and balsamic vinegar.

Vegan Plant-Based Culinary Arts Plant-Based Culinary Technique

Add new comment

Recipe steps

Step 1 - Line a wooden tofu mold with two layers of wet cheesecloth, set aside;

Step 2 - Heat a quart of the measured water in a 2-gallon pot over medium-high heat;

Step 3 - Puree soybeans in two batches with remaining water in a high-speed blender (about 2 minutes per batch). Add puree to pot with heating water. Stirring constantly, bring contents of pot to boil;

Step 4 - Strain mixture through fine conical strainer into a second large pot, pressing out all excess liquid. Discard solids or reserve for another use;

Step 5 - Bring strained soy milk to boil. Reduce heat and gently simmer, uncovered, 10 minutes. Remove pot from heat;

Step 6 - Dissolve nigari in eight fluid ounces of cold water. Add 1/3 of mixture slowly to hot soy milk, gently stirring to mix. Cover pot and allow to stand 3 minutes or until milk has separated into soft white curds;

Step 7 - Add remaining nigari water in two more batches, stirring each time and covering for 3 minutes. Soy milk should be completely separated into curds and whey before pressing;

Step 8 - Using a slotted spoon, spoon the curds into the tofu mold and press with a 2-3-pound weight for about 30 minutes until firm and solid;

Sweet Corn Arepas with Caramelized Cherry Tomatoes

csale — Fri, 23 Aug 2024 13:03:41 +0000

Sweet Corn Arepas with Caramelized Cherry Tomatoes csale Fri, 08/23/2024 - 09:03 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/header.jpg.webp?itok=A-Iu5UYK August 23, 2024

By Cory Sale

The Ģ��Ƶ has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the greenmarket.

We’re back at the market to enjoy the last bounty of summer's produce, and we tapped Pastry & Baking Arts Chef-Instructor Luisa DeGirolamo to experiment with some of the season's defining ingredients: corn and tomatoes.

Inspired by her Colombian heritage, Chef Luisa decided to make arepas. The arepa dough in her recipe consists of masarepa, a finely ground precooked cornmeal, and a purée made from roasting fresh corn in the husk.

Chef Luisa explains that, in her culture, arepas can be served with any meal but are commonly eaten with breakfast. In comparison to the Venezuelan versions, which are cut and filled, Colombian arepas are sweeter, unfilled and often served simply alongside cheese or salsa.

With tomato season peaking in July and August, Chef Luisa opted to caramelize the fruit as a topping. The slightly-sweet tomatoes have a jammy consistency that pairs well with the crispy arepas. Caramelizing the tomatoes also makes the whole dish easy to eat since the tomatoes aren’t rolling off.

More Greenmarket Produce Recipes: Sweet and Savory Galettes

This dish hits all the notes. Pan frying the arepas results in a crunchy exterior and a soft, sweet interior from the corn purée in the dough. Caramelizing the tomatoes amps up their natural sugars. The arepas are topped with salty queso fresco and a fresh and acidic cilantro lime vinaigrette to seal the deal.

View this post on Instagram

A post shared by Ģ��Ƶ (@iceculinary)

Chef Luisa says she loves taking traditionally savory dishes and re-imagining them with a sweet twist. Get her recipe below.

Sweet Corn Arepas with Cilantro Lime Vinaigrette and Caramelized Tomatoes

Yield: approximately 30 mini arepas

Sweet Corn Arepas:

154 grams water
21 grams oil
4 grams salt
145 grams masarepa
50 grams corn purée

Corn Purée

360 grams corn, about 4 ears (husk on)
56 grams butter, softened
Sea salt
Pepper
Lime juice, to taste

Cilantro Lime Vinaigrette

75 grams cilantro (including stems)
100 grams avocado oil
35 grams vinegar
70 grams lime juice
40 grams honey
Salt and pepper to taste

Caramelized Tomatoes

12 cherry tomatoes
Granulated sugar

Sweet Corn Arepas:

Combine water, oil, salt and sugar in a bowl. Add masarepa and mix by hand. Add corn purée and mix. If the dough is too firm, add a little more water or purée.
Let the dough rest for at least 30 minutes.
Using a small cookie scoop, scoop all the dough and shape into patties using a little warm water in between your hands.
In a cast iron pan over low to medium heat, add a little butter and oil and brown arepas on both sides.

Corn Purée

Roast the corn with the husk on at 400˚F for 35 minutes.
Remove the husks and cut off the kernels. Blend the kernels with butter, salt, pepper and lime juice.

Cilantro Lime Vinaigrette

Blend all ingredients together until smooth.

Caramelized Tomatoes

Quarter the cherry tomatoes, sprinkle with sugar and caramelize on both sides.

To Assemble:

Top the arepas with queso fresco and caramelized tomatoes and drizzle with cilantro lime vinaigrette.

Vegetables Recipe Summer

Add new comment

Recipe steps

Sweet Corn Arepas;
Step 1 - Combine water, oil, salt and sugar in a bowl. Add masarepa and mix by hand. Add corn purée and mix. If the dough is too firm, add a little more water or puree;

Step 2 - Let the dough rest for at least 30 minutes;

Step 3 - Using a small cookie scoop, scoop all the dough and shape into patties using a little warm water in between your hands;

Step 4 - In a cast iron pan over low to medium heat, add a little butter and oil and brown arepas on both sides;

Corn Puree;
Step 1 - Roast the corn with the husk on at 400F for 35 minutes;

Step 2 - Remove the husks and cut off the kernels. Blend the kernels with butter, salt, pepper and lime juice;

Cilantro Lime Vinaigrette;
Step 1 - Blend all ingredients together until smooth;

Caramelized Tomatoes;
Step 1 - Quarter the cherry tomatoes, sprinkle with sugar and caramelize on both sides;

To Assemble;
Step 1 - Top the arepas with queso fresco and caramelized tomatoes and drizzle with cilantro lime vinaigrette;

Sesame-Miso S’mores Recipe

csale — Thu, 08 Aug 2024 13:00:00 +0000

Sesame-Miso S’mores Recipe csale Thu, 08/08/2024 - 09:00 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Smores%20Header.jpg.webp?itok=0mGzJbve August 8, 2024

By Cory Sale

Pastry & Baking Arts Chef-Instructor Kierin Baldwin put her spin on this classic summer treat for National S’mores Day.

S’mores have been around since 1927, and there’s a reason why this campfire classic has its own day, which falls on August 10. Who can resist a toasted, golden-brown marshmallow, puffed, fluffy and gooey, and sandwiched between graham crackers and melting chocolate?

Fans have been innovating on this dessert snack for years, swapping in peanut butter cups and cinnamon graham crackers, to make this treat their own.

Pastry & Baking Arts Chef-Instructor Kierin Baldwin took it a step further, creating three unique s’mores with distinct flavor profiles: Sesame-Miso, Cinnamon Toast and Brooklyn Blackout.

“To put my own twist on the traditional s’more, I thought about variations on its three elements, considering different types of cookies and chocolate and figuring out what flavored marshmallows could connect them,” Chef Kierin says. “I drew on classic flavor combinations, dishes with chocolate as an element, and flavors I like. For example, the Sesame-Miso S’more is inspired by a tahini chocolate chip cookie that I love.”

The Sesame-Miso S’more consists of sesame cookies, milk chocolate and a miso-flavored marshmallow. A chocolate lover's dream, the Brooklyn Blackout utilizes chocolate cookies, a chocolate marshmallow and dark chocolate. And playing on cinnamon toast cereal, the last s’more incorporates griddled, buttered white bread, caramelized white chocolate and a cinnamon-flavored marshmallow.

Chef Kierin worked with marshmallows during her time in restaurant pastry kitchens in New York City. Though they weren’t served as s’mores, she made marshmallows that were incorporated in petit fours and others that were flavored and served on cookie plates at The Dutch, one of her former restaurant kitchens.

Flavoring Marshmallows

There are a few different methods you can use to flavor marshmallows, according to Chef Kierin: “If you are adding dry flavorings, such as spices, you can usually add them without making many other adjustments to the recipe."

For a subtle hint of flavor, adding liquid flavorings in a small quantity, like vanilla extract, won’t require a change to the recipe either. Alternatively, replacing some or all of the water for the gelatin bloom with a flavorful liquid — like juice or a fruit puree — can work.

“You may need to adjust the quantity of gelatin depending on what liquid you use, but it will vary from flavor to flavor,” Chef Kierin says.

Note that alcohol and some tropical fruits inhibit gelling, so you may need to adjust the recipe further if using those ingredients. Additionally, Chef Kierin recommends being cautious when adding ingredients with high fat content.

"You do have to avoid adding fat to the marshmallows, since this inhibits them from foaming as they whip," she says. "For something with a small amount of fat, such as cocoa powder, you can add a little extra gelatin to compensate. For anything with a higher amount of fat, you will need to make adjustments in the amount added, the amount of gelatin or the way it's incorporated, such as adding it as a swirl rather than fully incorporating it.”

Homemade s’mores are endlessly customizable. It may take some testing and research to get the marshmallows just the way you’d like, but that’s the same for any dish.

The recipe for Chef Kierin’s Sesame-Miso S’mores is below. Let us know in the comments if you’d like recipes for the other two!

Sesame-Miso S’mores

Makes 12 jumbo s’mores

24 sesame cookies (recipe below)
12 miso marshmallows (recipe below)
2-4 good quality milk chocolate bars, cut in halves or thirds to fit the sesame cookies

For the Sesame Cookies:

Makes approximately 24 cookies (2 1/2" wide x 1/4" thick)

115 grams unsalted butter
85 grams sesame tahini
200 grams granulated sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
150 grams all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
Sesame seeds, as needed

For the Miso Marshmallows:

Makes one quarter sheet tray, or approximately 12 marshmallows (2 1/4" round)

215 grams glucose syrup
320 grams granulated sugar
125 grams cold water
31 grams silver sheet gelatin, halved
100 grams red miso paste
150 grams cornstarch
150 grams confectioner’s sugar

For the Sesame Cookies:

Combine the butter, tahini and granulated sugar in the bowl of a mixer and beat with the paddle attachment until light and fluffy.
Gradually add the egg, egg yolk and vanilla extract to the creamed butter mixture, scraping the bowl down to incorporate the butter evenly and to emulsify the mixture.
Combine the flour, baking soda, baking powder and salt, and add them to the mixer bowl. Paddle until the dry ingredients are just incorporated, scraping down the bowl to evenly mix everything.
Place the cookie dough directly onto a sheet of parchment (you do not need to put any flour on the parchment) and put a second sheet of parchment on top. Roll out the dough until it’s about 1/4-inch thick and then place it in the refrigerator. Chill until the dough is firm.
While the dough chills, preheat the oven to 350˚F.
Once the dough is firm, cut it into 2 1/2-inch wide circles. (The parchment should pull easily away from the dough if it is firm. Before cutting, pull the parchment off one side, replace the parchment and then flip the dough to the other side and release the second sheet of parchment. The cookies should now release easily from the parchment as you cut them.)
Dip the top of each cookie in sesame seeds and place about two inches apart on a baking sheet.
Bake until the cookies are lightly brown on the edges, approximately 10-15 minutes.

For the miso marshmallows:

Combine the glucose syrup and sugar in a small pot and add just enough water to wet the sugar.
Place the scaled quantity of cold water (125 grams) in a mixer bowl and add the halved gelatin sheets a couple at a time to be sure they are all immersed in the water. Allow them to sit for 5-10 minutes to soften.
Place the miso paste in a heat-proof bowl.
Bring the glucose and sugar mixture to a boil and continue to cook until it reaches 236˚F.
Pour a small amount of the sugar syrup into the red miso paste and stir to loosen it up.
Pour the rest of the sugar syrup over the bloomed gelatin and stir to be sure all of the gelatin dissolves. Add the miso paste and whip the mixture using the whisk attachment until it has cooled almost to room temperature. This will take about 10-15 minutes.
While the marshmallow whips, prepare the pan: Mix the cornstarch and confectioner’s sugar to combine them thoroughly. Spray a quarter sheet pan with non-stick spray and then place a piece of parchment paper on the pan so it covers the bottom of the pan and comes up two of the sides. (It doesn’t really matter if you do this the short way or the long way; it just makes it easier to lift the marshmallows out of the pan once they are set.) Spray the parchment with non-stick spray and then sift a thin layer of the cornstarch mixture over the whole pan.
The marshmallows are done whipping when the mixture has gained volume, thickened and lightened. It will stop looking glossy and start to have a matte appearance. It will be thick enough that strands of the mixture pull from the side of the bowl as the whisk spins. Usually, the bowl will feel like it is only slightly warm to the touch at this point.
Pour the marshmallow mixture onto the prepared pan and spread it out as much as possible with a silicone spatula. (It will be sticky and hard to spread. Just spread it enough to mostly fill the pan.)
After it’s spread out somewhat, dip your hands in cold water and sprinkle a bit over the top of the marshmallow. Dip your hands again and then use the flats of your hands to gently but quickly pat the marshmallow down into an even layer that fills the pan. If your hands stick just dip them in the water again.
Once the marshmallow is spread evenly, put them in the fridge to set for about an hour or until most of the water has evaporated from the top of the marshmallows.
Once the marshmallow has dried out on top, sift a thin layer of the cornstarch mixture over the top of the marshmallows then wrap the tray and let them continue setting overnight at room temperature.
The next day, cut them into 2 1/4-inch circles using a round cookie cutter. Clean the cutter with warm water and dry between each cut. Toss the finished marshmallows in the cornstarch mixture to lightly coat them and hold them at room temperature.

For Assembly:

Place a piece of chocolate on the bottom of a cookie.
Place one of the marshmallows on a metal skewer or fork and toast it using a stovetop, kitchen torch or campfire, whichever you have handy until they are nicely browned and squishy. (You can also place them on a cookie and broil them quickly if that's the most convenient.)
Place the marshmallow on the chocolate on top of the cookie, top with another cookie and give it a nice squish so it oozes irresistibly. Enjoy immediately!
Repeat with the remaining cookies, marshmallows and chocolate.

Interested in exploring these confections? Practice making marshmallows and dive into other desserts in Pastry & Baking Arts at our New York City or Los Angeles campuses or in the online program.

Baking Arts Pastry Arts Fourth of July Recipe

Add new comment

Recipe steps

Place a piece of chocolate on the bottom of a cookie.

Place one of the marshmallows on a metal skewer or fork and toast it using a stovetop, kitchen torch or campfire, whichever you have handy, until they are nicely browned and squishy. (You can also place them on a cookie and broil them quickly if that's the most convenient.)

Place the marshmallow on the chocolate on top of the cookie, top with another cookie and give it a nice squish so it oozes irresistibly. Enjoy immediately!

Repeat with the remaining cookies, marshmallows and chocolate.

Recipe: Show-Stopping Ube Basque Cheesecake

csale — Thu, 01 Aug 2024 18:58:21 +0000

Recipe: Show-Stopping Ube Basque Cheesecake csale Thu, 08/01/2024 - 14:58 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Ube%20Basque%20Cheesecake%20Header%20copy.jpg.webp?itok=6OCugKZg Chef-Instructor Trung Vu explains how to use baker’s percentages to manipulate a recipe August 2, 2024

By Cory Sale

This vibrant cake's gorgeous hue is sure to please a crowd.

Basque cheesecakes are enjoying the spotlight on social media right now. Their reach runs the gamut, with flavors ranging from traditional to experimental, including Thai milk tea, espresso-chocolate and everything in between.

"This style of cheesecake comes from the Basque region of Spain, with its most distinctive features being a deeply burnt top, a creamy interior and no separate graham cracker crust, as is common with American or New York-style cheesecakes," Pastry & Baking Arts Chef-Instructor Trung Vu says.

After he wowed us with the colors of his rainbow crêpe cake, we asked Chef Trung to take the Basque cheesecake up a notch and flavor it with ube. The plan was a cheesecake with a dark brown, burnt top and a soft, purple, custardy interior.

Did he succeed? Yes, with flying colors. How’d he do it? Read on to find out.

A slice of Chef Trung's ube Basque-style cheesecake.

How to Adjust a Recipe

Chef Trung used a Basque cheesecake recipe from former Pastry & Baking Arts Chef-Instructor Eric McIntyre as the starting point for his recipe testing.

He followed the recipe and baked the cheesecake to evaluate it as is (spoiler alert, it’s delicious). Happy with the recipe, Chef Trung chose not to adjust it too much with the exception of adding ube flavor.

Chef Trung converted all of the recipe’s measurements into grams so he could understand the relationship between the ingredients and easily manipulate them.

Baker’s Percentages

After testing Chef Eric’s cheesecake, Chef Trung researched other recipes to get a sense of how much ube can be incorporated. To do this, he calculated the baker’s percentages or the ratio of the ingredients to the dominant ingredient.

In this case, the dominant ingredient is cream cheese, because there is more cream cheese than any other ingredient. (Baker’s percentages are yet another reason why it’s imperative to measure by weight rather than by volume.)

For example, using the recipe below, divide the weight of the sugar by the cream cheese, then multiply by 100. So, (367g sugar/1221g cream cheese) x 100 = 30%, which is the percent of sugar in relation to the total weight of the cream cheese.

According to Chef Trung, “baker’s percentages enable chefs to modify ingredient quantities without changing the whole recipe, and with a lot of experience, help us predict what the finished product will be like.”

It’s important to note that baker’s percentages are a fraction of the dominant ingredient, meaning if you add them up, it will not equal 100%. The cream cheese is the dominant ingredient here so it will be 100%.

Baker’s percentages are often used in bread baking where flour is the dominant ingredient, and students in Pastry & Baking Arts and Artisan Bread Baking practice manipulating ingredients using the formula.

Percentages in Practice: All Ģ��Ƶ Cake Math

Recipe Testing

In his research, Chef Trung found that cheesecake recipes have between 13-20% ube in relation to the total cream cheese. He made the Basque cheesecake again, incorporating ube halaya jam at 13% to test the flavor.

But Chef Trung wasn’t satisfied with the amount of ube coming through in the final product, so he upped the ube to 20%.

"This yielded an interesting and evolving flavor profile where cream cheese is still at the forefront, but after a moment on the palate, the ube flavor comes through and lingers," Chef Trung says. "I really enjoy when flavors are balanced but also dynamic. It makes things fun to eat."

Chef Trung pours the cheesecake batter into the pan.

When recipe testing, Chef Trung warns against making too many changes at once.

“Only change one element at a time, or it will be difficult to determine what’s causing a specific result,” he says.

It’s not easy to find fresh ube in New York City, so Chef Trung also experimented with different methods of adding ube flavor to the cheesecake.

After testing a few brands, he settled on ube jam to bring the natural ube flavor as well as ube extract for its concentrated flavor and color.

If you’d like to explore more with ube, Chef Trung thinks ube ice cream or an ube pie in the style of sweet potato pie would be delicious. Or, try this recipe for ube-flavored Portuguese custard tarts from Art of Cake Decorating Chef-Instructor Penny Stankiewicz.

Check out Chef Trung's final recipe below. Happy baking!

Ube Basque-Style Cheesecake

253 grams ube halaya jam
367 grams sugar
1221 grams cream cheese, softened
2 vanilla beans (alternatively, 1 1/2 teaspoons vanilla extract)
272 grams sour cream (or crème fraîche)
300 grams of eggs (about 6 eggs)
80 grams egg yolks (about 4 egg yolks)
30 grams all-purpose flour
1 tablespoon and 1 teaspoon ube extract

Preheat oven to 450°F.
Line a 9.5”x3" springform pan with parchment paper so that the parchment covers the surface area of the interior and hangs up and over the sides. Place the lined pan onto a sheet tray and set aside.
In the bowl of stand mixer, cream ube jam and sugar until incorporated, using the paddle attachment.
Add the cream cheese and continue to cream until the mixture is smooth, homogenous and free of lumps. Occasionally scrape down the sides of the bowl with a rubber spatula.
Split and scrape the vanilla beans into the batter. Blend until incorporated.
Add the sour cream and mix.
Add the eggs and yolks, one at a time, allowing each addition to incorporate.
Add the flour, blend thoroughly.
Add the ube extract and mix until incorporated.
Strain the mixture through a sieve to remove any chunks of cream cheese that were not incorporated.
Pour into springform pan and bake until the cheesecake reaches an internal temperature of about 160°F when tested with a probe thermometer (about one hour).
Remove from oven and allow to cool in the pan at room temperature for at least two hours.
Refrigerate for at least four hours or preferably overnight before serving.

Desserts Cheese & Dairy Baking Arts Pastry Arts

Add new comment

Recipe steps

Preheat oven to 450°F.

Line a 9.5”x3" springform pan with parchment paper so that the parchment covers the surface area of the interior and hangs up and over the sides. Place the lined pan onto a sheet tray and set aside.

In the bowl of stand mixer, cream ube jam and sugar until incorporated, using the paddle attachment.

Add the cream cheese and continue to cream until smooth, homogenous and free of lumps. Occasionally scrape down the sides of the bowl with a rubber spatula.

Split and scrape the vanilla beans into the batter. Blend until incorporated.

Add the sour cream and mix.

Add the eggs and yolks, one at a time, allowing each addition to incorporate.

Add the flour, blend thoroughly.

Add the ube extract and mix until incorporated.

Strain the mixture through a sieve to remove any chunks of cream cheese that were not incorporated.

Pour into springform pan and bake until the cheesecake reaches an internal temperature of about 160°F when taken with a probe thermometer (about one hour).

Remove from oven and allow to cool in the pan at room temperature for at least two hours.

Refrigerate for at least four hours or preferably overnight before serving.

Beat the Heat with Summer Squash

csale — Thu, 18 Jul 2024 16:09:02 +0000

Beat the Heat with Summer Squash csale Thu, 07/18/2024 - 12:09 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/GrowNYC%20Squash%20Header%20copy.jpg.webp?itok=ANwv1MPS No vegetables were cooked in the making of this recipe. July 19, 2024

By Cory Sale

The Ģ��Ƶ has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the greenmarket.

It’s July and it's hot. Temperatures were over 90˚F today in New York City, but Culinary Arts Chef-Instructor Chayanin “Nin” Pornsriniyom kept it cool at the greenmarket when demonstrating her recipe for Summer Squash with Moroccan Chermoula.

View this post on Instagram

A post shared by Ģ��Ƶ (@iceculinary)

Chef Nin used a variety of summer squash and zucchini as the base for the salad, peeling the vegetables into ribbons, like pasta. She chose to keep the squash raw to showcase its versatility.

"People tend to think of grilling or roasting when it comes to these vegetables," Chef Nin says. "But they're great raw."

That’s what makes this dish delightful when it’s too hot to cook — there’s no stove required.

Chef Nin decided to accompany the squash with chermoula, an herbaceous and spice-forward Moroccan sauce comprised of warming spices, parsley, cilantro and preserved lemon. Inspired by a similar chermoula she made while working at Dirt Candy, Chef Nin knew the mild flavor of summer squash would be a great canvas for the zesty sauce.

Chef Nin preparing chermoula.

As a final touch, Chef Nin topped the salad with a small dollop of labneh to round out the flavors with a little richness.

Summer squash's peak seasons are July and August, so make sure to get your squash soon if you want to make this recipe before summer ends. Here are Chef Nin’s tips:

Toast and grind your spices: Chef Nin insists this yields a more robust flavor than dried cumin and coriander could provide.
Don’t shave the squash to the core: Using a vegetable peeler, Chef Nin peeled the squash until she reached the seeds. She said the seeded part holds a lot of moisture and can make the salad soggy. But don’t discard the cores — shred them to include in zucchini bread or roast and snack on them.
Don’t over-mix the squash: Adding a little salt and lightly mixing the shaved squash helps condense the structure into a noodle-like form. Over-mixing at this step, and after the chermoula has been added, can make the dish too watery.

Chef Nin recommends serving this salad as a side to skirt steak or eating it with toast for a simple summer dinner. Chermoula is a versatile sauce and pairs nicely with grilled corn if squash isn’t your thing.

Check out the recipe below and let us know how your summer cooking goes.

Summer squash mixed with chermoula.

Summer Squash with Moroccan Chermoula

2 zucchini
2 yellow squash
¼ cup crème fraîche or labneh

For the chermoula:

1 bunch parsley, minced
1 bunch cilantro, minced
1/2 preserved lemon rind, minced
1 tablespoon whole cumin, toasted and ground
1 tablespoon whole coriander, toasted and ground
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1/2 cup extra virgin olive oil
Salt to taste

Thinly shave the squash and set aside.
In a bowl, mix together all of the ingredients for the chermoula and adjust salt to taste.
Lightly mix the squash with a small amount of salt, then add in the chermoula and gently combine.
Garnish with a dallop of labneh or cultured cream of choice.

Check out more seasonal recipes from this series:

Vegetables Recipe Summer Salads

Add new comment

Recipe steps

Step 1 - Thinly shave the squash and set aside;

Step 2 - In a bowl mix together all of the ingredients for the chermoula and adjust salt to taste;

Step 3 - Lightly mix the squash with a small amount of salt then add in the chermoula and gently combine;

Step 4 - Garnish with a dallop of labneh or cultured cream of choice;