THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
BY: Lisa Stephan (adapted from: wholefoodsmarket.com)
-10 slices White Bread, cut into large cubes -4 oz. Butter -1 Yellow Onion, chopped -2 Shallots, minced -2 Ribs Celery, chopped -3 tbsp. Sage Leaves, slivered
-2 tsp. Dried Thyme, crumbled -1 3/4 c. Roasted Chestnuts, chopped -1/4 c. Dried Cranberries -1 c. Chicken Broth
Method: 1. Preheat oven to 325 degrees Fahrenheit. Toast the bread pieces in a single layer on a baking sheet in the oven for 20 minutes. 2. In a large skillet, melt the butter and sautĂŠ the onions, shallots, celery, sage and thyme until vegetables are soft. 3. Add the chestnuts and cranberries and sautĂŠ for another 2 minutes. Add this mixture to the bread pieces ad toss together. 4. Stir in chicken broth and season with salt and pepper. Bake in a covered casserole dish for 15 minutes. 5. Remove cover and bake an additional 15 minutes.
AOS Graduating Class of December 2, 2011 Miles Brown Bryan Chernauskas Brian Oliveira Samuel Kaminsky Cameron Miranda Jacob Dufreche
Culinary Arts Group #2 Justin Petrilli Christian Czernicki Andrew Sherman Amanda J. Beame Kamil Moore Sam Watkinson Reuben Asaram Arturo Rivas Blain Webster
Eric Jenkins Robert Willis Richard Graham Tomas Duran Philip Powers Ethan Neustadt Zach Phillips Anne O. Alexander
Baking And Pastry Group #3 Markie Barnes
Naomi Bechtel Katie Fry Emily Anderson Priscillam Aragon Andrea Marciniak
Sammy Searle Richard Morgan Caitlin Keefe Joseph M. Aranda Kyle Bartone Danielle Waldron
AOS Graduation Speaker: Michael Cimarusti Michael Cimarusti’s mastery of seafood cookery and his knowledge of fish and seafood have earned him international recognition and countless accolades as executive chef and owner of Providence in Los Angeles, CA. Since its inception, Providence has consistently been ranked among the best restaurants by leading critics and publications. It garnered a coveted James Beard Foundation nomination for “Best New Restaurant” in the United States, was included in Esquire magazine’s “Top 20 New Restaurants,” and was named one of the “World’s Top New Restaurants” by Travel + Leisure. In addition, Gourmet called Providence one of the “Top 50 Restaurants in the U.S.,” and in 2009, the restaurant was awarded two Michelin stars. Chef Cimarusti’s passion for and curiosity about food was ignited at a young age by his grandmother, and he knew early on that he wanted to be a chef. As a teenager, he began his culinary journey with a stint as a dishwasher, and then as an apprentice at a bakery and pastry shop. He went on to work in the professional kitchen of a small restaurant in his hometown before heading to The Culinary Institute of America. Upon graduating from the CIA with high honors, Chef Cimarusti landed a job with celebrated chef Larry Forgione ’74 of An American Place in New York City. Chef Forgione was an inspiration to the young Cimarusti because of his use of organic American ingredients. Wanting to hone his classical French cooking skills, Chef Cimarusti next began working at the New York City institution Le Cirque. There, he learned reverence for quality ingredients and refined technique under noted chefs Sottah Khunn and Sylvain Portay. His time at Le Cirque led him to Paris, France, where he apprenticed at Michelin-rated Arpège and La Marée. When Chef Cimarusti returned to New York, his reputation earned him an invitation by the Maccioni family to serve as the opening chef at their new venture, Osteria del Circo.
Looking for a change of scenery, Chef Cimarusti headed to Los Angeles, where he worked with Chef Wolfgang Puck as chef de cuisine at the original Spago in Hollywood. He was soon recruited by the Water Grill to help refine its concept into a world-class fine-dining restaurant, and he quickly garnered rave reviews. Bon Appétit called Chef Cimarusti “a leader of the newest generation of American chefs,” and by the end of his six-year tenure at the helm of Water Grill, he received a glowing 3.5-star review from The Los Angeles Times and a point score of 28 in the Zagat Survey, making the restaurant one of the most popular destinations among Zagat voters. Chef Cimarusti’s many professional honors include being named “2010 Chef of the Year” by Angeleno magazine and being nominated as “Best Chef: Pacific” by the James Beard Foundation in 2010 and 2011. He is an Iron Chef America champion—having bested his respected opponent, Masaharu Morimoto—and was a contestant on Top Chef.
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December 2, 2011
BY: CODI CLAUSEN, AOS CULINARY BY: ERIC JENKINS, BPS CULINARY
Classic Holiday Desserts. Photo By: myfrenchcountryhome.blogspot.com
The time has finally arrived, that special time of year where friends and family find themselves coming together and sharing a great feast. These recipes should give a jumpstart for the good old holiday menu! Pesto Garland is a baked bread brushed with a rich green pesto that in the end, resembles a Christmas wreath. It is great as an edible decoration for your home involving a bit of art and craft. Pesto Garland Dough: -2 ½ tsp. Yeast -1 ¼ c.Warm Water -3 c. Bread Flour -2 tsp. Salt Pesto: -¼ c. Pine Nuts -2 cloves of Garlic -1 bu. Basil -3 tbps. Olive Oil ½ c. Parmesan For Garland: Straight method- Add yeast and warm water in a bowl and in a separate bowl add bread flour and salt. Add the flour mixture into the yeast mixture. Proof until twice the size, punch it and knead the dough. Roll into a rectangle, spread with pesto and roll back up. Connect ends into a circle and make 1 inch separated cuts halfway into the dough and twist forward until it lays out like a spiral. Proof again and brush with olive oil, bake at 400 degrees for about 10 minutes then 375F for 20-25 minutes. For Pesto: Puree, add oil, fold in cheese. Ahh this recipe brings back memories. Bouche de Noel is essentially a rich, yet sinfully delicious chocolate log that will bring your festivities to a wonderful finish. Those lucky enough to be a part of your holiday feast will be hounding you to make this dessert again for months! Bouche de Noel Ganache Frosting: -10 oz. Chocolate -2 ¼ c. Heavy Cream -1 tsp. Vanilla Extract Meringue Mushrooms (optional): -3 ea. Egg Whites, room temperature -¼ tsp.Cream of Tartar -½ c. Sugar -1/3 c. Powdered Sugar Simple Syrup: -¼ c. Water -¼ c. Sugar -2 tsp. Vanilla Extract Dough: -1 c. AP Flour -¾ tsp. Baking Powder -¼ tsp. Salt -4 ea. Eggs -2/3 c. Sugar -1 ¼ tsp. Vanilla Extract For Ganache Frosting: Heat the cream and chocolate over a double boiler. Add in vanilla extract and cool. For Mushrooms: Beat whites and cream of tartar until foamy on medium low speed. Add granulated sugar slowly while beating. Increase the speed to high and beat until soft peaks form. Sift in powdered sugar and fold in. Place mixture in a piping bag with a round tip. Pipe mushrooms and bake at 225F for 50-55 minutes. Flip over and bake for a final 15 minutes. For Simple Syrup: Boil for two minutes and cool. For Bouche de Noel: Whisk dry ingredients together and reserve. Beat eggs for 2 minutes until pale and thick, add sugar and vanilla and beat for 3 minutes. Sift dry ingredients over eggs while folding gently. Spread mixture on sprayed and lined pan and bake 350F 13-15 minutes. Turn out product on powdered sugar lined parchment paper while warm. Remove the bottom paper and roll quickly to cool then unroll to sprinkle simple syrup and spread with frosting. Reroll and spread outside with remaining frosting and decorate garnish with meringue mushrooms.
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BY: STEPHANIE KIRKLAND, AOS CULINARY More than often, inspiration comes to me from out of the story starts with a priest going to visit an elderly the blue, when I’m not expecting it. This happened woman on her death bed, but don’t worry! This is again, oddly enough while sitting at when it starts getting good. church. The stories and jokes that So she says to the priest, “Father, I my priest tells to the congregation would like to be buried with a rosary in one every Sunday morning to tie in hand and a fork in the other.” “A fork?” he with particular readings are rather asked. “Yes, I have worked hundreds and cheesy and dull, for lack of a hundreds of church dinners and banquets, better word. But by coincidence, enough to know at the end of the meal, or fate, I happened to go home when everyone was told to keep their forks, to Pennsylvania for the weekend it was regarded as the best part of the whole and shared that particular Sunday meal. Because by being told to keep your morning with my family at church. Photo By: amuonphotography.com spoon, that meant only one thing. Jell-O While thinking about all of the was on the menu, or pudding, if you were ridiculous stories or jokes there were to come, I heard lucky. But by being told to keep your fork, you knew the starting of a tale that made me smile, and in turn that homemade pies and cakes were the next in line. thought I would share with all of you, hoping you get Yes Father, I’d like to have a fork in my hand to let the same result. Now not to put a damper on anything everyone know that the best is yet to come.”
THE ALPHABET OF FLAVOR
An Exploration of Random Culinary Trends, Facts, Ingredients, and Information. BY: GONZALO GOUT, BPS CULINARY
Some Interesting Numbers... -We have 4 subscribers on issuu.com that are involved in the industry -5 readers have bookmarked our newspaper on their internet -There were 254 “unique page views” of our August issue on November 26th, 2011
Visitor Webpage Overview From 10/29-11/28: Blue= 91.30% New Visitors (105) Green= 8.70% Returning Visitors (10)
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Used in the Middle East as a flavoring in baked goods, mahleb is ground black-cherry pits. The cherry stones are cracked to extract the seed kernel, which is about 5 mm in diameter, soft and chewy on extraction, but ground to a powder before use. The flavor is similar to a combination of bitter almond and cherry. It a traditional flavoring in Greek Christmas cake.
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A favorite aperitif in its native Spain, especially in the south, manzanilla is a light, extremely dry sherry. It is thus, a fortified wine made in a typical Solera system. Manzanilla usually comes from the marshlands of San Lucar in southern Spain. It’s served cold, often to accompany seafood or other tapas, and is commonly used in savory sauces as well.
Which Edition is Being Most Read? Purple= August Issue Blue= November Issue
Photo By: japanesefoodreport.com Photo By: californiachilicookoff.com
Highly regarded as a hangover cure, this one-potmeal is particularly popular in northern Mexico and Southwestern USA. It’s a hearty, spicy soup made with tripe, calf’s feet, chiles and seasonings. It’s usually garnished with lime wedges, bowls of chopped chiles and onion and served with hot tortillas.
Japanese for “water-simmered,” referring to a onepot dish consisting of chicken pieces and vegetables, such as Chinese cabbage, negi and mushrooms stewed in a simple stock with other seasonings. The dish is served from the pot at the table along with various condiments such as Ponzu, radishes, green onions, ginger and lemon. It is traditional of the Kyushu region of Japan.
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Also called ceriman and Mexican breadfruit, this unique tropical-American fruit looks like a narrow, foot-long pinecone. The thick, green skin has hexagonal scales that individually separate and pop off as the fruit begins to ripen. Inside, the ripe, off-white flesh is formed in segments correlating to the skin’s pattern. It’s creamy-smooth and resembles firm custard. The flavor is sweet tart and reminiscent of pineapple with touches of banana and mango. If underripe, however, the monstera has an off-taste and an irritant that will inflame both mouth and throat. In the United States, the monstera can be found in California, Florida and a few other locales that have produce markets specializing in exotic fruit. The monstera should be ripened at room temperature until the scales pop off and expose the luscious fruit, which is best plucked out and eaten plain with a spoon or fork.
Chef Nicole Roarke and her mother, cookbook co-author, Mary Elizabeth Roarke, are seeking recipes for the sixth book in the Random House Country Comfort Cookbook series, Cooking Across America! The book will feature recipes indigenous to specific regions highlighting locally available cuisine as well as the surrounding cultures that influenced them. If you are interested in having a recipe published, please send it to: CountryComfortCookbooks@gmail.com. by 01Jan, along with your name, title, city, state and website. All recipes will be credited to the contributor. * It is optional to include details about the origin of your recipe as well as the people and places that inspired it (limited to 150 word count). To see the other books please visit: http://www.randomhouse.com/book/search/ search.php?title_subtitle_auth=Country+Comfort+%2 B+recipes&x=40&y=21--
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It is a restaurant in Errenteria, Spain with 3 Michelin stars. It’s Chef, Andoni Aduriz, who recently visited the CIA, apprenticed at El Bulli among other places. In 2011 the restaurant was voted as the 3rd best restaurant in the world (San Pellegrino Top 50). Aduriz uses the term technoemotional cuisine to describe applying science to traditional Basque cooking. They source 95% of their ingredients from around 60 miles and do not use any cream or butter. The name of the restaurant comes from muga eta haritz, basque for “the oak at the border” between Astigarraga and Errenteria.
What is the Indian version of clarified butter, similar to Beurre Noisette, called?
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