Cory Sale

Make-Ahead Cornbread Stuffing with Sausage and Sage for an Easy Thanksgiving

csale — Tue, 19 Nov 2024 22:31:30 +0000

Make-Ahead Cornbread Stuffing with Sausage and Sage for an Easy Thanksgiving csale Tue, 11/19/2024 - 17:31 Prep this delicious side ahead of time so you can focus on what matters most this holiday season. November 19, 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.

Ģ��Ƶ Chef-Instructor Leif Evans is sharing the recipe for his flavorful Cornbread Sausage Stuffing that will complement any Thanksgiving feast.

The chef-instructors at the Ģ��Ƶ are here to help you achieve the Thanksgiving spread of your dreams without making the time spent cooking and baking feel like a chore. Think big, bold, flavorful, and abundant, without the pages-long grocery list, full-day cooking frenzy, and frantic dash to get dishes on the table.

Here's a sample menu to get you started:

One appetizer to rule them all: Director of Education Hervé Guillard will wheel away your worries with his Baked Brie Cheese. This set-it-and-forget-it starter can be adorned with whatever’s in your fridge: caramelized onions, hot honey, fruit jams, and even cranberry relish.
The main event: Try Lead Chef-Instructor Shawn Matijevich's Cartoon-Style Turkey “Leg” Roast. This one will take time, but you'll be rewarded with serious wow factor. Plus, all the components can be prepped two to three days ahead.
And for dessert: Pastry & Baking Arts Chef-Instructor Kierin Baldwin shares her guide (and recipes) for a decadent holiday cookie spread, achieved by manipulating a single cookie dough base to create multiple variations: Three Doughs, Nine Holiday Cookie Recipes.

And where does that leave us? The sides, and some say they’re the best part of the whole meal.

Culinary Arts Chef-Instructor Leif Evans is here with his recipe for cornbread stuffing. It starts with a homemade cornbread (though no shame in store-bought) that is mixed with sausage, sautéed vegetables, and fresh herbs like sage, parsley, and thyme.

“This was a recipe my grandmother used to make,” said Chef Leif about the stuffing.

A few pointers from Chef Leif on this side dish: “Make sure not to overcook the cornbread because it will be baked again in the stuffing,” he cautions.

He recommends using a 9-inch square pan for the stuffing so it’s on the thicker side.

Best of all, this dish can be made one to two days in advance.

“Pull the stuffing out of the fridge and let it come to room temperature so it does not go into the oven ice cold. If it’s not cold, it should reheat in about 30 minutes. If it’s getting too much color, cover it with foil and let it keep heating until heated through,” shared Chef Leif.

For those seeking a meatless meal, check out:

With just a little planning, a delicious holiday meal is within reach. Here’s the recipe for Chef Leif’s cornbread stuffing, it makes for a fabulous turkey day side or a cozy meal any time of the year.

Chef Leif's Cornbread-Sausage Stuffing

Makes one 9x9-inch stuffing

Cornbread:

1½ cups sugar
½ cup butter, room temperature
3 eggs
2 cups buttermilk
2 cups yellow cornmeal
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons lard

Cornbread Sausage Stuffing:

1 pound sweet Italian sausage, removed from casings
3 ribs celery, diced
2 small or 1 medium onion, diced
5-6 garlic cloves, minced
6-8 fresh sage leaves, minced
¼ bunch parsley, minced
10-12 springs of thyme, picked
1 cornbread round
1 - 1 ½ quarts chicken stock

Procedure for Cornbread:

Preheat the oven to 400°F.
Place a 10-inch cast-iron pan in the oven for 8-10 minutes.
In a large bowl, cream the butter and sugar.
Whisk in the eggs one at a time.
Mix in the buttermilk and cornmeal until fully incorporated.
In a separate bowl, combine the flour, baking powder, and salt.
Mix the dry ingredients into the cornmeal batter. Do not over mix.
Carefully remove the cast-iron from the oven and add the lard, swirling to coat the entire pan.
Pour in the batter and place the cast-iron on a baking sheet. Place it in the oven and bake for approximately 30-35 minutes. A toothpick inserted into the center should come out clean. If it does not, return the cornbread to the oven for a few more minutes.
Turn the cornbread out of the cast-iron pan and place on cooling rack until fully cooled.

Procedure for Cornbread Sausage Stuffing:

Preheat the oven to 350°F.
In a sauté pan, brown the sausage meat. Remove the sausage from pan and set aside.
In the same pan, sauté the celery and onion in the sausage renderings until soft. Season with salt and pepper. Add the minced garlic and cook for a few minutes.
Remove the sauteed vegetables from the pan and combine them with the sausage and fresh herbs. Break the cornbread round into medium chunks and combine with the meat mixture.
Add the chicken stock a little at a time, mixing continuously, until you reach your desired moisture level. Adjust seasoning as desired. (Chef's note: I stop adding stock when the mixture starts making a “flop flop” sound when being mixed.)
Pour the mixture into a 9’’ casserole dish and bake until golden brown, approximately 30-35 minutes.
Remove from the oven and serve hot.

Thanksgiving Holidays Culinary Arts

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Recipes Preheat the oven to 400°F. Place a 10-inch cast-iron pan in the oven for 8-10 minutes. In a large bowl, cream the butter and sugar. Whisk in the eggs one at a time. Mix in the buttermilk and cornmeal until fully incorporated. In a separate bowl, combine the flour, baking powder, and salt. Mix the dry ingredients into the cornmeal batter. Do not over mix. Carefully remove the cast-iron from the oven and add the lard, swirling to coat the entire pan. Pour in the batter and place the cast-iron on a baking sheet. Place it in the oven and bake for approximately 30-35 minutes. A toothpick inserted into the center should come out clean. If it does not, return the cornbread to the oven for a few more minutes. Turn the cornbread out of the cast-iron pan and place on cooling rack until fully cooled. Swirl Orange Off

Three Doughs, Nine Holiday Cookie Recipes

csale — Mon, 18 Nov 2024 16:28:02 +0000

Three Doughs, Nine Holiday Cookie Recipes csale Mon, 11/18/2024 - 11:28 Maximize your holiday cookie spread with only a few doughs. November 18, 2024

By Cory Sale

To make holiday baking a little easier this year, Ģ��Ƶ Chef-Instructor Kierin Baldwin created three cookie dough bases that can be turned into nine (or more) different holiday cookies.

When it comes to holiday treats, Ģ��Ƶ Pastry & Baking Arts Chef-Instructor Kierin Baldwin knows that more is definitely more.

"Abundance and variety are two things I look for in a holiday cookie spread," Chef Kierin says.

However, she acknowledges that baking so many cookies can be time-consuming, even for a professional chef. At a recent demonstration at the Battery Park City Authority in New York City, Chef Kierin shared a shortcut for making an assortment of cookies for any holiday gathering.

Chef Kierin talking to attendees at the Battery Park City Authority.

Chef Kierin demonstrated three cookie dough base recipes: a brown sugar cookie, a chocolate brownie, and a classic butter cookie, and followed with tips for easily making variations on each one. Then, by adjusting the flavor profile, mix-ins, shape and texture, she created three unique cookies with each dough, resulting in nine different cookies in total.

Read on for Chef Kierin’s tips for a creating a spectacular holiday cookie plate and get the recipes below.

The Science of a Cookie

When experimenting with cookie doughs, Chef Kierin says it’s important to know a few baking basics so you can predict how different ingredients will alter the final cookie. First, she explained the three basic types of cookie dough:

Shortbread style – These cookies are crumbly, crisp, and buttery. They are tender and break apart easily in your mouth. The primary ingredient is butter.
Sugar cookie dough – High in sugar, these cookies have a certain chewiness and can be crisp. Drop cookies and chocolate chip cookies are two examples of this dough type.
Cake-based cookie – These are soft treats like whoopie pies and black and white cookies. This style of cookie is tender, springy and chewy. The lightness in the cookies comes from a high percentage of egg in the final recipe.

Chef Kierin also walked the audience through the different functions of each ingredient in a cookie.

“Baking ingredients serve multiple functions, so it’s important to know what each ingredient contributes in a recipe,” she says.

She explained that fat acts as a tenderizer while also adding flavor and helping the cookie spread on the pan. It also makes a cookie crisp and crumbly because it inhibits gluten formation.

Sugar also inhibits gluten development, acting as a tenderizer, and adds crispness to the end result.

Eggs add moisture and protein. The lecithin in egg yolks is a natural emulsifier, which helps bring the dough together. The protein in the egg white coagulates as the cookie bakes, providing structure.

Flour is the starch or gluten that provides structure; and lastly, chemical leaveners (like baking powder and baking soda) create texture by creating little pockets of air.

Take a deeper dive into the science of cookies with Chef-Instructor Stephen Chavez: Understanding the Science of Cookies

With these baking fundamentals in mind, Chef Kierin explained the techniques she used to tweak the base cookie dough recipes.

Mix-ins

After the cookie dough comes together, Chef Kierin suggested adding ingredients at this stage to transform the flavor. This can include extracts like vanilla, almond, peppermint, and strawberry. She also recommended incorporating spices, citrus juice or zest, chunks of dried fruit, nuts, miso, toffee, or tahini. One additional suggestion was praline paste, which is a smooth, thick paste made by finely grinding caramelized hazelnuts (or almonds). Chef Kierin’s Salted Praline Brownies have toasted hazelnuts incorporated into the batter, praline paste swirled into the top, and are sprinkled with finishing salt before baking.

Another idea Chef Kierin shared was substituting different flours, like buckwheat or wholewheat flour, or adding in multiple types – though she noted this would be done while making the base dough.

Shaping

Remember that saying, “You eat with your eyes first?” At the event, Chef Kierin remarked that having a variety of cookie shapes adds to the feeling of abundance on the dessert table.

She demonstrated a few methods for shaping cookie dough, which included rolling the dough into a log and slicing, piping, rolling the dough and using cookie cutters, and the crowd favorite, checkerboard cookies (which are much easier than you'd think!).

Once the cookies were shaped, Chef Kierin shared even more ways to customize them. Her Mocha Checkerboards, which utilize the butter cookie dough base, are brushed with egg white and then dredged in sanding sugar.

Cookie dough can be dipped into sesame seeds or sweetened cocoa nibs, a favorite of Chef Kierin’s.

Her Chocolate, Chocolate, Chocolate Chip Crinkles were tossed in granulated and powdered sugar before baking, which creates a cracked effect on the surface.

Baking Temperature

The temperature you set your oven to is yet another method you can use to riff on Chef Kierin’s cookie dough bases.

"Baking at a lower heat results in evenly baked cookies that are crisp and sharp," said Chef Kierin. Her Almond Crisps are baked at 325°F until evenly browned.

"A higher temperature produces a cookie that is crisp around the edges with a tender, chewy center," she added. An example here would be the Sesame Cookies, which are baked at 375°F until just barely browned at the edges.

Regarding bake time, you’ll see that Chef Kierin’s recipes don’t contain baking times or ranges. “When my students ask me how long to bake cookies or any other pastry, I tell them to bake it until it’s done. Every oven is different, and it’s more important to know what to look for rather than the time,” she said.

Chef Kierin’s clues for doneness are included in each recipe. They include what level of browning to look for (ranging from just barely to evenly browned) and where to look for it (at the edges or through the center). In other variations, these checks include whether the cookie springs back lightly to the touch and if they look fully set.

After Baking

Once the cookies are baked and out of the oven, you have another opportunity to alter their flavor and add visual appeal. Chef Kierin recommended dipping cookies in chocolate, brushing on glazes, and adding toppings.

Two variations of the butter cookie dough are manipulated after baking. The Pink Confetti Rosettes are dipped in dark chocolate and garnished with a sprinkle of ground pink peppercorn, and the Cornmeal Cookies are brushed with a citrus glaze and garnished with candied orange zest.

The options are endless, according to Chef Kierin.

Get the PDF with all of her base cookie dough recipes and variations by clicking here.

Then, use your favorite flavors and mix-ins to make these cookies your own, or try some of her suggestions below using the chocolate base dough. Happy baking!

Chocolate Cookie Base & Variations: Salted Praline Brownies, Chocolate, Chocolate, Chocolate Chip Crinkles, and Minty Chocolate Wafers

The base recipe makes enough dough for one 9”x13” pan of brownies plus one batch of approximately two dozen cookies for each of the other two variations.

Chocolate Cookie Base:

460g bittersweet chocolate
175g unsweetened chocolate
175g unsalted butter
305g large eggs
405g granulated sugar
9g vanilla extract
3g salt
7g baking powder
90g all-purpose flour

Salted Praline Brownies:

900g chocolate cookie batter
75g praline paste
100g blanched hazelnuts, toasted
Finishing salt (such as Maldon or Fleur de Sel) to taste

Chocolate, Chocolate, Chocolate Chip Crinkles:

390g chocolate cookie batter
10g all-purpose flour
150g chocolate chunks or chips (can be a mix of dark, milk, and white chocolate)
Granulated sugar, as needed
Powdered sugar, as needed

Minty Chocolate Wafers:

335g chocolate cookie batter
10g all-purpose flour
2g peppermint extract
250g tempered white chocolate (optional)

Procedure for Chocolate Cookie Base:

Combine the chocolate, unsweetened chocolate, and butter in a bowl and melt over a pot of boiling water.
In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and sugar together for 5-10 minutes, or until light and aerated.
Add the vanilla and whisk until combined.
Add the melted chocolate mixture into the egg mixture all at once and then whisk to incorporate it completely. Scrape down the sides of the bowl to be sure it is evenly incorporated.
In a separate bowl, combine the flour, baking powder, and salt. Gently fold the flour mixture into the chocolate-sugar mixture.
Follow the directions below for each individual variation to make one pan of brownies and two dozen of each cookie.

Procedure for Salted Praline Brownies:

Preheat an oven to 325°F.
Prepare a 9x13-inch baking pan or a quarter sheet pan by coating it lightly with nonstick cooking spray and then lining the bottom with a piece of parchment.
Fold about three-quarters of the toasted hazelnuts into the scaled quantity of batter and then spread it evenly on the prepared sheet.
Spoon the praline paste over the top of the batter and then swirl it into the batter. Sprinkle the remaining hazelnuts over the top of the batter and then sprinkle the finishing salt over it to taste.
Bake until the brownie has risen slightly and springs back when gently pressed in the center or a knife inserted in the center comes out clean.

Procedure for Chocolate, Chocolate, Chocolate Chip Crinkles:

Preheat an oven to 350°F.
Fold the flour into the scaled quantity of batter to fully incorporate and then fold in the chocolate chunks.
Allow the batter to sit at room temperature just until it starts to firm up slightly and is no longer runny.
Portion the batter using a #60 scoop and chill until firm.
Coat the cookie dough in granulated sugar and then in powdered sugar and then place them on a baking sheet with plenty of room to spread.
Bake until the sugar coating cracks and the cookies are just barely baked through in the center.

Procedure for Minty Chocolate Wafers:

Add the flour to the scaled quantity of dough and mix until incorporated.
Add the peppermint extract and mix until combined.
Place the dough between two sheets of parchment and then roll out until an even ⅛ inch thick.
Freeze the dough until firm.
Preheat an oven to 325°F.
Cut 1 ¾ inch circles from the dough and space them evenly on a flat baking sheet.
Bake until cooked through and quite set in the center.
Cool cookies completely and then dip in tempered white chocolate if desired.

Get the PDF for all of the cookie dough bases and recipes by clicking here.

If cookies aren't your dessert of choice, check out Chef Kierin's other recipes on our blog:

Cookies Pastry Arts Baking Arts Holidays

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Recipes Procedure for Chocolate Cookie Base;
Step 1 - Combine the chocolate, unsweetened chocolate, and butter in a bowl and melt over a pot of boiling water; Step 2 - In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and sugar together for 5-10 minutes, or until light and aerated; Step 3 - Add the vanilla and whisk until combined; Step 4 - Add the melted chocolate mixture into the egg mixture all at once and then whisk to incorporate it completely. Scrape down the sides of the bowl to be sure it is evenly incorporated; Step 5 - In a separate bowl, combine the flour, baking powder, and salt. Gently fold the flour mixture into the chocolate-sugar mixture; Step 6 - Follow the directions below for each individual variation to make one pan of brownies and two dozen of each cookie; Procedure for Salted Praline Brownies;
Step 1 - Preheat an oven to 325°F; Step 2 - Prepare a 9x13-inch baking pan or a quarter sheet pan by coating it lightly with nonstick cooking spray and then lining the bottom with a piece of parchment; Step 3 - Fold about three-quarters of the toasted hazelnuts into the scaled quantity of batter and then spread it evenly on the prepared sheet; Step 4 - Spoon the praline paste over the top of the batter and then swirl it into the batter. Sprinkle the remaining hazelnuts over the top of the batter and then sprinkle the finishing salt over it to taste; Step 5 - Bake until the brownie has risen slightly and springs back when gently pressed in the center or a knife inserted in the center comes out clean. Procedure for Chocolate, Chocolate, Chocolate Chip Crinkles;
Step 1 - Preheat an oven to 350°F; Step 2 - Fold the flour into the scaled quantity of batter to fully incorporate and then fold in the chocolate chunks; Step 3 - Allow the batter to sit at room temperature just until it starts to firm up slightly and is no longer runny; Step 4 - Portion the batter using a #60 scoop and chill until firm; Step 5 - Coat the cookie dough in granulated sugar and then in powdered sugar and then place them on a baking sheet with plenty of room to spread; Step 6 - Bake until the sugar coating cracks and the cookies are just barely baked through in the center; Procedure for Minty Chocolate Wafers;
Step 1 - Add the flour to the scaled quantity of dough and mix until incorporated; Step 2 - Add the peppermint extract and mix until combined; Step 3 - Place the dough between two sheets of parchment and then roll out until an even ⅛ inch thick; Step 4 - Freeze the dough until firm; Step 5 - Preheat an oven to 325°F; Step 6 - Cut 1 ¾ inch circles from the dough and space them evenly on a flat baking sheet; Step 7 - Bake until cooked through and quite set in the center; Step 8 - Cool cookies completely and then dip in tempered white chocolate if desired; Swirl Orange Off

This Ice Cream Cake Recipe Is a Frozen Dessert Dream

csale — Fri, 08 Nov 2024 21:37:12 +0000

This Ice Cream Cake Recipe Is a Frozen Dessert Dream csale Fri, 11/08/2024 - 16:37 Chef Jürgen’s unique twist on this party favorite really takes the cake! November 8, 2024

By Cory Sale

In a recent Epicurious 4 Levels video, Chef Jürgen David, ICE Director of Pastry Research & Development, demonstrated his elevated ice cream cake recipe. It has a vanilla cookie base topped with layers of pistachio, vanilla, and cherry ice creams—each separated by a layer of nutty, baked almond meringue. The cake is topped with unsweetened whipped cream for balance and sprinkles. When sliced, hidden cherries are revealed from within.

As Chef Jürgen makes each element of the cake from scratch, he explains the techniques used and why they work. He demonstrates the best way to remove the seeds from a vanilla bean, explains what it means to dock dough, and shares the science behind tempering eggs. To make the three ice cream flavors, Chef Jürgen makes one base recipe and adds purees and pastes to flavor its vanilla, cherry and pistachio iterations.

Several steps are required to make this cake, but the result is a show-stopper. “This cake is everything I want in an ice cream cake,” said Chef Jürgen.

Chef Jürgen's Ice Cream Cake

Yield: one 8-inch cake, 10-12 servings

Vanilla Cookie Base:

45g 10x sugar
½ vanilla bean, scraped
90g unsalted butter
whole egg
175g pastry flour
¼ t salt

Ice Cream Base:

220g egg yolks
300g sugar, divided
750g milk
750g heavy cream
4g salt, reserved

Divide base to 3 portions:

Vanilla ice cream: Add 2T vanilla bean paste
Cherry ice cream: Add 200g cherry puree
Pistachio ice cream: Add 75g pistachio paste
200g Amarena cherries, separated, frozen and reserved

Almond Dacquoise Layer:

200g egg whites
200g sugar
200g almond flour
10x sugar for dusting

Whipped Cream:

1qt heavy cream, whipped

Procedure for Vanilla Cookie Base:

Pre-heat the oven to 325°F.
In the mixer fitted with the paddle attachment, cream the powdered sugar, vanilla, and butter until light and fluffy.
Add the egg, making sure the mixture is homogeneous before adding the pastry flour.
Mix slowly just to combine.
Roll the dough between parchment paper for a thickness of ¼ inch and chill until firm.
Use an 8-inch cake ring to cut the disk and dock the dough with a fork before baking.
Bake the dough for 10-15 minutes, or until lightly colored.
Let cool before handling.

Procedure for Ice Cream Base:

Whisk the egg yolks with half the sugar.
Bring the milk to a boil with the remaining sugar.
Temper the egg mixture with some of the hot milk.
Return the egg mixture to the pot of boiling milk and cook, stirring constantly, until thickened, reaching 160°F.
Immediately pour the mixture through a chinois into a bowl set over an ice bath.
Add the heavy cream. Chill for 24 hours to mature.
Split the ice cream base into three portions and add the vanilla paste, cherry puree, and pistachio paste to make three separate mixtures.
Process each flavor in an ice cream machine, cleaning between batches.

Procedure for Almond Dacquoise Layers:

Draw three 8-inch circles on parchment paper to act as a guide for the final piping. Turn the parchment paper over and place it on a sheet pan.
Prepare a French meringue with the egg whites and sugar. Whip the meringue to a stiff peak.
Gently fold in the almond flour, being careful not to deflate the meringue.
Immediately after folding, pipe the batter onto the parchment paper–lined sheet pans, using the drawn shapes as guides; pipe inside the lines.
Dust lightly with powdered sugar.
Bake at 225°F until lightly browned and almost dry.
Let cool.
Trim to fit into 8-inch cake ring.
Place in freezer until ready to use.

Assembly:

Line the cake ring with acetate. Place on cardboard.
Insert cookie base. Place on a sheet pan and freeze.
Process pistachio ice cream and make the first ice cream layer in the cake ring.
Top with a dacquoise layer and freeze.
Process vanilla ice cream, fold in freezer-cold cherries, and add the second ice cream layer.
Top with a dacquoise layer and freeze.
Process cherry ice cream and make the third ice cream layer.
Top with a dacquoise layer and freeze.
When frozen solid, remove the cake from the freezer.
Remove the cake ring and acetate strip.
Coat with whipped cream, and pipe designs with remaining whipped cream if desired. Add sprinkles.
Keep the assembled cake in the freezer, until ready to serve.

Pastry Arts Epicurious Cake

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Recipes Pre-heat the oven to 325°F. In the mixer fitted with the paddle attachment, cream the powdered sugar and butter until light and fluffy. Add the egg, making sure the mixture is homogeneous before adding the pastry flour. Add the cake flour all at once. Mix slowly just to combine. Roll the dough between parchment paper for a thickness of ¼ inch and chill until firm. Use the 8-inch cake ring to cut the disk and dock the dough with a fork before baking. Bake the dough for about 10-15 minutes, or until lightly colored. Let cool before handling. Corner Brush Strokes Orange Off

Best Pumpkin for Baking: Get Chef Kiery's Pumpkin Cinnamon Bread Recipe

csale — Thu, 31 Oct 2024 17:23:20 +0000

Best Pumpkin for Baking: Get Chef Kiery's Pumpkin Cinnamon Bread Recipe csale Thu, 10/31/2024 - 13:23 ICE and GrowNYC answer a top question in this month's seasonal ingredient guide: "Which type of pumpkin is the best for baking?" October 31, 2024

By Cory Sale

Winter squash is abundant this time of year, and Pastry & Baking Arts Chef-Instructor Keiry Palma navigated the pumpkin and gourd displays with ease during a recent visit to the Union Square greenmarket in New York City.

Chef Kiery was looking for the perfect pumpkin to use in her recipe for Pumpkin Cinnamon Swirl Bread. While searching, she shared her insights on the different types of pumpkins and squashes available at the market.

Types of Pumpkins and Squashes

Sugar Pie Pumpkin: A classic pick for pumpkin pie. Chef Keiry recommends these pumpkins for baking because they are sweet and dense. When picking one, look for a dry stem – the drier it is, the sweeter and riper the pumpkin will be, making it one of the best pumpkins for baking.
Kuri Squash: This squash looks like a pumpkin and has a delicate flavor different from the sugar pie. It’s also sweet and dense, making it perfect for purees.
Acorn Squash: Not as fibrous as other pumpkins, Chef Keiry recommends cutting this squash in half and roasting it to make a puree. When roasted, it can also be eaten in slices or pieces with the skin on.
Butternut Squash: This classic squash works in both savory and sweet applications and is especially delicious when roasted. It's often one of the first fall squashes to grace the Greenmarket, as its peak season begins in August.
Delicata Squash: Chef Keiry prefers savory applications for this squash, like grilling and roasting, because it’s not as sweet as other varieties.
Spaghetti Squash (not pictured): This squash is fibrous and stringy when roasted (hence its name), so Chef Keiry doesn’t recommend it for purees or baking.
Jack O’ Lanterns: Also known as carving pumpkins, these are better for decor because they have a bitter taste, Chef Keiry says. If you want to eat them, taste the flesh to make sure it’s on the sweeter side, and then roast. You’ll want to strain the puree overnight because these pumpkins have a high water content; the more liquid there is, the softer the puree will be, which is hard for baking but good for soup!

Best Pumpkin for Baking

Though it depends on the recipe, the sugar pie pumpkin is often one of the best pumpkins for baking due to its dense texture and sweet taste.

Chef Keiry knows this well and chose to use a sugar pie pumpkin in her recipe. She roasted the pumpkin with cinnamon and vanilla extract and then later blended it into a puree.

“The texture of your pumpkin puree will depend on the type of pumpkin you use,” Chef Keiry says. “Smaller, denser pumpkins like sugar pie and butternut squash are ideal for this recipe. If you're using a different type of pumpkin, you may need to adjust the liquid in your recipe. Some pumpkins may have more moisture based on their size and ripeness.”

Chef Keiry’s take on pumpkin bread has a beautiful cinnamon swirl layered throughout the loaf. The maple pecan streusel topping adds a delightful texture and takes this treat to the next level and making it a perfect Thanksgiving dessert.

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Here's how to make it at home.

Pumpkin Cinnamon Swirl Bread

Yields: 1 loaf

Roasting the Pumpkin:

1 sugar pie pumpkin
Canola oil, as needed
Cinnamon, as needed
Vanilla extract, as needed

For the Streusel:

30 g butter
30 g flour
21 g oats
17 g dark brown sugar
24 g maple syrup
45 g pecans

For the Swirl:

55 g dark brown sugar
1 ½ teaspoons cinnamon
½ teaspoon ground clove
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg

For the Pumpkin Batter:

330 g pumpkin puree
110 g dark brown sugar
100 g granulated sugar
2 large eggs
75 g canola or vegetable oil
260 g all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon salt
1 ½ teaspoons cinnamon
1 teaspoon turmeric
¼ teaspoon nutmeg
7 g cornstarch
40 g milk

Roast the Pumpkin:

Preheat the oven to 350°F and line a sheet tray with foil.
Cut the pumpkin in half, and scoop out the fibrous strands and seeds.
Add canola oil, cinnamon, and vanilla extract to the inside of the pumpkin and spread evenly. The ingredients should form a paste-like consistency.
Bake for 40 minutes or until tender and a knife can be inserted without hesitation. Allow to cool.
Peel off the skin and puree the flesh in a blender until smooth, reserve until needed. Additional canola oil may be needed to smooth out the puree.

Make the Streusel:

Roughly chop 33 grams of pecans, reserving 12 grams of whole pecans.
Chop the butter and the flour together until small pieces are formed and place in a bowl.
Mix in the remaining ingredients, and chopped pecans, until small dough pieces form. Refrigerate until needed.

Make the Swirl:

Combine all ingredients and reserve until needed.

Make the Pumpkin Bread:

Preheat the oven to 350°F. Line the bottom of a 9x5 inch loaf pan with parchment and lightly grease the sides.
Combine the sugars in a medium bowl until there are no clumps.
Add the pumpkin puree, oil, eggs, and mix.
In a separate bowl, sift the flour, baking powder, baking soda, salt, and spices together.
Mix the dry ingredients into the wet ingredients until mostly combined.
Add in the milk, keeping an eye on the consistency of the batter – you may not need it all (see Chef's Notes). Mix until just combined, do not over-mix or the bread will be tough.
Divide the batter into four separate bowls.
Pour one portion of the batter into the loaf pan. Sprinkle one-third of the spice swirl on top, and repeat this process two more times.
Add the final portion of the batter, there should be a total of four layers of pumpkin batter and three layers of cinnamon swirl.
Using a paring knife, swirl the batter in the pan diagonally.
Place the streusel on top, leaving some spaces open for the whole pecans reserved prior.
Bake at 350°F for 30 minutes.
Take the bread out of the oven, cover with foil, and bake for another 45-60 minutes at 325°F or until a cake taster or knife comes out clean after inserting.
Cool completely before slicing.

Chef’s Notes:

The streusel is a delicious addition, but it's entirely optional. Feel free to omit it for a simpler, softer bread.
Wash and reserve the pumpkin seeds for roasting with a bit of salt and canola oil.
The batter should be thick but pourable. Aim for a consistency that allows it to form a loose figure-eight when dropped from a spoon. If your batter is too runny, adding a bit more flour can help thicken it up.
Since fresh pumpkin and squash have a more yellow color than orange, turmeric is added to the batter as natural food coloring, but it can be omitted.
If you would like to substitute in canned pumpkin puree, just add an additional 80 grams of milk to the recipe. The canned puree has less moisture than fresh pumpkin puree.

More fall recipes to inspire your seasonal baking:

Fall Pastry Arts Baking Arts Bread

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Recipes Step 1 - Preheat the oven to 350°F and line a sheet tray with foil; Step 2 - Cut the pumpkin in half, and scoop out the fibrous strands and seeds; Step 3 - Add canola oil, cinnamon, and vanilla extract to the inside of the pumpkin and spread evenly. The ingredients should form a paste-like consistency; Step 4 - Bake for 40 minutes or until tender and a knife can be inserted without hesitation. Allow to cool; Step 5 - Peel off the skin and puree the flesh in a blender until smooth, reserve until needed. Additional canola oil may be needed to smooth out the puree;
Step 6 - Roughly chop 33 grams of pecans, reserving 12 grams of whole pecans; Step 7 - Chop the butter and the flour together until small pieces are formed and place in a bowl; Step 8 - Mix in the remaining ingredients, and chopped pecans, until small dough pieces form. Refrigerate until needed;
Make the Swirl;

Step 1 - Combine all ingredients and reserve until needed;
Step 2 - Preheat the oven to 350°F. Line the bottom of a 9x5 inch loaf pan with parchment and lightly grease the sides; Step 3 - Combine the sugars in a medium bowl until there are no clumps; Step 4 - Add the pumpkin puree, oil, eggs, and mix;
Step 5 - In a separate bowl, sift the flour, baking powder, baking soda, salt, and spices together; Step 6 - Mix the dry ingredients into the wet ingredients until mostly combined; Step 7 - Add in the milk, keeping an eye on the consistency of the batter – you may not need it all (see Chef's Notes). Mix until just combined, do not over-mix or the bread will be tough; Step 8 - Divide the batter into four separate bowls; Step 9 - Pour one portion of the batter into the loaf pan. Sprinkle one-third of the spice swirl on top, and repeat this process two more times; Step 10 - Add the final portion of the batter, there should be a total of four layers of pumpkin batter and three layers of cinnamon swirl; Step 11 - Using a paring knife, swirl the batter in the pan diagonally; Step 12 - Place the streusel on top, leaving some spaces open for the whole pecans reserved prior; Step 13 - Bake at 350°F for 30 minutes; Step 14 - Take the bread out of the oven, cover with foil, and bake for another 45-60 minutes at 325°F or until a cake taster or knife comes out clean after inserting; Step 15 - Cool completely before slicing; Corner Brush Strokes Orange Off

Ask the Experts: How Do I Bake the Perfect Thanksgiving Pumpkin Pie?

csale — Fri, 11 Oct 2024 19:28:42 +0000

Ask the Experts: How Do I Bake the Perfect Thanksgiving Pumpkin Pie? csale Fri, 10/11/2024 - 15:28 Get expert baking tips from ICE Senior Chef-Instructor Steven Chavez. November 12, 2024

By Cory Sale

With the holidays approaching, Pastry & Baking Arts Senior Chef-Instructor Stephen Chavez answers common questions about baking the perfect pumpkin pie.

Pie Crust

What type of crust do you prefer with pumpkin pie?
My preference for the pie crust is a flaky American pie dough or a classic pâte brisée. The bits of fat in the dough give a very light and flaky texture. If you’re making the dough, the biggest mistake someone can make with pie dough is simply overworking it. The more you mix the dough, the more gluten you create, which makes the dough chewy and tough. It’s best to make the dough and refrigerate it overnight before using it.

Should I blind bake the pie crust?
I don’t usually blind bake my pie dough, but it’s not a bad idea when working with such a wet batter like this one. The wetness may cause the bottom crust to stay soft rather than crisp, so you can blind bake the crust for about 15-20 minutes to avoid that.

The Filling

Do you prefer canned or fresh pumpkin for the filling?
Most chefs use canned pumpkin because it is inexpensive, ready to use, and available year around. That said, making your own is nice when pumpkin is in season and you have the time to cook and puree fresh pumpkin. Kabocha squash also makes a good pie!

Ingredient quality always matters though. If you are purchasing pumpkin puree, buy a good quality name brand, or a non-name brand item from a store such as Trader Joes or Whole Foods. Using generic brands tends to compromise the quality of the puree. Usually, it is either bland and flavorless, or watery.

What spices do you add to the filling?
I use cinnamon (freshly grated or ground from the stick), nutmeg (freshly grated), ginger (freshly grated), clove (ground is good when used sparingly), and I like to add just a bit of cardamom for an “extra” flavor that will make your pie unique. When making pumpkin pie, I prefer freshly grated spices over ground spices because they have a strong flavor and aroma.

Do you add any other ingredients to the filling?
I may add a bit of homemade vanilla extract occasionally, but other flavors and extracts can dilute the sweet-savory flavor of the pumpkin. I don’t often add anything to the pumpkin puree other than spices.

If pumpkin pie isn’t your jam, try Chef Rory Macdonald’s Pecan Pie with Orange and Smoked Salt or Chef Jenny McCoy’s Double-Crust Apple-Cranberry Pie.

Baking Tips

How do you know when the pie is done baking?
By far, the biggest mistake people make with this dessert is over baking the pie. Remember that it is a custard and must be handled the same way that you would make a crème brûlée or any other custard. Bake it until there is a slight “soft” jiggle, but not a “wet” jiggle. Meaning, when you tap the pie, it should have just a little sway as a whole, but it should not have a wave as if it is still liquid.

Once you have that “soft” jiggle, take it out and allow it to cool naturally. This allows for “carry-over” cooking, and the pie will set completely. Then, refrigerate the pie overnight, which allows the texture to completely set into a beautiful, silky custard. When a pie is overbaked, it squeezes all of the moisture out, and the top will split or crack.

Do you need special equipment to bake a pumpkin pie at home?
Most home kitchens will have everything necessary for making pie. Some tools that help in process include a bowl scraper or pastry cutter to help blend the dough ingredients and a rolling pin to roll out the dough.

Students in Pastry & Baking and Plant-Based Culinary Arts practice making pies in class, check them out on our Instagram!

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Pies & Tarts Fall Pastry Arts Baking Arts

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Pastry & Baking Arts

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 Applying Asian flavors & techniques to pumpkin desserts October 8, 2024

By Cory Sale

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

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Recipes 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 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.

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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

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Culinary Arts

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 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

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Business of Food

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 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

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Recipes

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 '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

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Recipes 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.