Recipes

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 91��߹ 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 91��߹, 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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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;

Black Manhattan Cocktail Recipe

ajohnson — Mon, 07 Oct 2024 21:57:50 +0000

Black Manhattan Cocktail Recipe ajohnson Mon, 10/07/2024 - 17:57 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Black%20Manhattan%20HEADER.jpg.webp?itok=arSJO4ym Perfect for spooky season! October 7, 2024

By Anna Johnson

The Black Manhattan is a drink that's timeless, refined and Halloween-themed, making it perfect for both an upscale party or a relaxed night at home handing out candy.

When asked to make a "spooky" cocktail suitable for October, 91��߹ Instructor and Mixologist Garrett Mikell immediately understood the assignment.

He turned to a Black Manhattan, a variation on the classic Manhattan cocktail that replaces sweet vermouth with Amaro Averna, an Italian liqueur. The amaro imparts some slightly different bitter notes than the vermouth and, in true Halloween fashion, gives the drink a dark, mysterious hue. Garrett says that any amaro liqueur will work in this application as long as it's sweet enough.

Because of this, when Garrett makes a Black Manhattan, he takes his recipe to the next level by using Amaro di Angostura instead. This amaro's flavor profile is a bit more warming than Amaro Averna, and, in Garrett's opinion, elevates the beverage.

Get spooky with our mixology classes (which are open to the public) at 91��߹

"I personally love using Amaro di Angostura because it pairs great with the Angostura bitters that are already in the drink," he says.

This Black Manhattan recipe follows the traditional Manhattan cocktail formula: two ounces rye whiskey, one ounce Amaro di Angostura and two dashes of Angostura bitters. The 2-1-2 ratio is easy to remember for this drink specifically, since it's the phone area code for the drink's namesake borough of Manhattan in New York City.

When it comes to the dashes of bitters, using the full amount is non-negotiable.

"Make sure to use strong dashes," he says. "At home most people tend to go light on the bitters, but they're what make this drink."

Garrett, who is a proud self-proclaimed mixology nerd, also advises home mixologists to make and mix the drink with uniformly-dense square ice cubes. Using high-quality ice like this will help the drink dilute evenly as it's mixed, creating a smooth, tasty final product.

"You should be treating mixology like a lab," Garrett says. "If a drink dilutes improperly, we're dealing with both lost flavor chemicals and also potentially lost profits when you're working at a high-volume bar."

Here's how to make this elegant, perfectly-eerie drink at home. (Plastic spider decoration optional.)

Black Manhattan

Makes 1 drink

2 ounces rye whiskey
1 ounce Amaro di Angostura (or Averna amaro for a traditional Black Manhattan)
2 dashes Angostura bitters
Luxardo brand maraschino cherries, for garnish

Add the whiskey, amaro and bitters into a mixing glass with cubed ice and stir until appropriately chilled.
Strain into a coupe glass.
Gently drop one cherry into the drink as a garnish.

Cocktails Mixology Recipe Beverage

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Recipe steps

Step 1- Add the whiskey, amaro and bitters into a mixing glass with cubed ice and stir until appropriately chilled;

Step 2 - Strain into a coupe glass;

Step 3 - Gently drop one cherry into the drink as a garnish;

Corpse Reviver #2 Recipe

ajohnson — Mon, 07 Oct 2024 21:29:02 +0000

Corpse Reviver #2 Recipe ajohnson Mon, 10/07/2024 - 17:29 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Corpse%20Reviver%20%232%20HEADER.jpg.webp?itok=9Dw9ucId The ultimate Halloween cocktail October 16, 2024

By Anna Johnson

91��߹ Instructor and mixologist Garrett Mikell has the perfect drink for spooky season, and it's a classic.

In 91��߹ Instructor and mixologist Garrett Mikell's many years behind the bar, he's made his fair share of Halloween-themed drinks. He recently shared his take on the Black Manhattan, a classic cocktail with amaro added for a dark, eerie hue. He's made many a steaming dried ice concoction and has dabbled in plenty of spooky, smoky beverages.

But, when it comes down to it, the ultimate Halloween cocktail is one many craft cocktail fans have probably heard of. It's a standby sip that has been around for nearly 100 years. It's classy, easy to drink and also historically claims to bring a person back from the dead. It's the Corpse Reviver #2.

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The drink's legacy is first dated back to the Savoy Cocktail Book by Harry Craddock, which was original published in 1930. Many sources credit Craddock's book with creating the go-to recipes for many cocktails, including the Corpse Reviver #2. The bracing adult beverage was apparently created with a clear purpose in mind.

"The Corpse Reviver #2, true to its name, was the first 'hangover cocktail,' in that it was invented to get you out of a hangover," Garrett says.

There also exists a Corpse Reviver #1, which was supposedly first detailed in 1871 and then again in the Savoy Cocktail Book. The two drinks are quite different in composition, and Garrett says that the Corpse Reviver #2 is infinitely more popular in modern bars.

Garrett makes his Corpse Reviver #2 following the traditional recipe. He first rinses a coupe, Nick and Nora or martini glass with absinthe and then shakes together four ingredients in equal parts:

Gin
Lillet Blanc
Orange curacao (Pro tip: Garrett says it's worth it to buy high-quality orange curacao for this drink)
Lemon juice

After shaking, he strains the mixture into the absinthe-rinsed glass and is left with a slightly green, bitter drink that will, allegedly, bring someone back from the dead. But only in moderation.

"In his book, Harry Craddock famously said 'Four of these will un-revive the corpse again,'" Garrett says.

In addition to making the drink, Garrett also demonstrated a traditional way of enjoying absinthe: as an absinthe louche, a combination of absinthe and cold water that results in a milky green-colored drink that almost seems like it's glowing. This semi-opaque color comes from the cold water breaking up the molecular bonds of the absinthe during the distillation process.

The absinthe louche.

Though "louche" is the technical term for this combination, the process is relatively simple in that it's just diluting the absinthe with water. Garett streamed the ice cold water into the glass over a long-stemmed spoon, but many bars use a small faucet positioned over a sugar cube balanced on top of the glass of absinthe to do the same.

According to Garrett, the purpose of diluting the absinthe is two-fold.

"Traditionally you mix water into absinthe for safety, because it's so high-proof," Garrett says. "It also brings out the flavor."

The diluted absinthe is perfect for delicately sipping and enjoying. Though absinthe is present in a Corpse Reviver #2, it's only used as a rinse and then discarded. If the drink is shaken correctly, though, all of the flavors of the drink come through, including the absinthe.

"It's important to shake it vigorously and quickly, otherwise you're going to dilute it before it becomes cold and bracing," Garrett says.

To serve, you can double strain the drink or choose to have a few small ice pieces in it. Garrett likes the ice pieces, but it comes down to personal preference. He also likes to garnish his Corpse Reviver #2 with a single Luxardo brand maraschino cherry, for the drama of the red and green together.

It's a perfectly spooky, perfectly bitter drink. Make one soon to enjoy a sip of cocktail history.

Corpse Reviver #2

Makes 1 drink

Absinthe, for rinsing the glass
0.75 oz gin⁠
0.75 oz Lillet Blanc
0.75 oz orange curacao⁠
0.75 oz lemon juice
Optional: Luxardo brand maraschino cherries, for garnish

Add enough absinthe to the glass to coat the sides. Swirl it around the edge of the glass if needed. Set aside.
Add the gin, Lillet Blanc, orange curacao and lemon juice to a shaker with ice. Shake vigorously.
Discard the absinthe from the glass and then strain the drink into it. You can double strain the drink to remove any ice bits, if you would like.
Serve as is or garnish by gently dropping in a single cherry.

Mixology Drinks Beverage Recipe

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Recipe steps

Add enough absinthe to the glass to coat the sides. Swirl it around the edge of the glass if needed. Set aside.

Add the gin, Lillet Blanc, orange curacao and lemon juice to a shaker with ice. Shake vigorously.

Discard the absinthe from the glass and then strain the drink into it. You can double strain the drink to remove any ice bits, if you would like.

Serve as is or garnish by gently dropping in a single cherry.

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

91��߹’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 91��߹’s Plant-Based Culinary Arts program.

Pasta Hydroponic Garden Herbs

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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

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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.

Fermented Parsley Pesto Garlic Bread Recipe

abaker — Thu, 05 Sep 2024 13:00:00 +0000

Fermented Parsley Pesto Garlic Bread Recipe abaker Thu, 09/05/2024 - 09:00 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/fermented%20parsley%20pesto%20garlic%20bread-HERO.jpg.webp?itok=lcRTi1gA September 5, 2024

By Olivia Roszkowski

Chef Olivia Roszkowski (@oliviathechef) is a native New Yorker and holds a B.A. in Neuroscience & Behavior from Columbia University and an M.A. in Food Studies from NYU. An alum of the Natural Gourmet Institute, Chef Olivia has 14 years of professional kitchen experience. She has been teaching Plant-Based Culinary Arts at 91��߹ since 2013.

Fermenting a surplus of herbs can be a resourceful way to preserve them and immortalize their delicate lifespan. Simple pantry ingredients such as miso paste, garlic, apple cider vinegar and sea salt help transform the herbs into a savory jar of fermented pesto. The salt in particular reacts with the chlorophyll in the herb leaves, helping the mixture stay vibrant throughout the process.

This ferment runs its course in the refrigerator, which can be a great way to dabble in the art of fermentation without having potentially pungent-smelling jars lining your kitchen counters.

The mixture is then utilized as a pesto spread on garlic bread. Not having to wash and chop the herbs and garlic when preparing the garlic bread is a game changer when it comes to prep time. The garlic flavor finish is also a bit milder and sweeter, making the herbaceous notes of the parsley more prominent.

What’s Good to Know with Chef Olivia:

It’s not recommended to ferment with oil or nuts because of the high fat content. This can potentially cause the jar contents to go rancid and can also possibly harbor unwanted bacteria.
Try making fermented pesto with other fresh herbs like basil, sage or chervil.
Massaging the herbs with sea salt helps break down the plant cells, helping kickstart the fermentation process.
Destem parsley or any fresh herbs you are using for best results.
Use your jar of fermented parsley garlic pesto in soups, chicken salad or even green goddess dressing.

Parsley Parmesan Pesto Garlic Bread
Yield: 2 dozen pieces

For the Fermented Parsley Garlic “Parmesan” Pesto:

Yield: 1 pint-sized jar

2 bunches parsley, any stems removed
4 garlic cloves, sliced
2 teaspoons sea salt
1/4 cup mellow white miso
2 tablespoons raw apple cider vinegar
water, to cover

For the Garlic Bread & Assembly:

1 pint fermented parsley pesto
1/4 cup olive oil
1/2 cup grated Parmesan
1 baguette, sliced

For the Fermented Parsley Garlic “Parmesan” Pesto:

Add parsley leaves and sliced garlic to a medium bowl.
Massage with salt.
Fold in miso and apple cider vinegar.
Pack mixture into a sterilized, glass pint-sized jar, along with any liquid created in the massaging process.
Cover with water, until the level reaches the top of the bottom rim.
Add fermentation weight and fasten lid.
Ferment in the refrigerator for 7 days.

For the Garlic Bread & Assembly:

Preheat oven to 350ºF. Line a baking tray with parchment paper.
Strain fermented parsley pesto and place in a bowl.
Fold in olive oil and grated Parmesan.
Emulsify olive oil into fermented parsley pesto with an immersion blender.
Spread pesto onto baguette pieces and arrange onto tray.
Bake for 5 to 8 minutes, or until bread is crispy and golden.

Fermentation Plant-Based

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Recipe steps

For the Fermented Parsley Garlic Parmesan Pesto;
Step 1 - Add parsley leaves and sliced garlic to a medium bowl;

Step 2 - Massage with salt;

Step 3 - Fold in miso and apple cider vinegar;

Step 4 - Pack mixture into a sterilized, glass pint-sized jar, along with any liquid created in the massaging process;

Step 5 - Cover with water, until the level reaches the top of the bottom rim;

Step 6 - Add fermentation weight and fasten lid;

Step 7 - Ferment in the refrigerator for 7 days;

For the Garlic Bread & Assembly;
Step 1 - Preheat oven to 350ºF. Line a baking tray with parchment paper;

Step 2 - Strain fermented parsley pesto and place in a bowl;

Step 3 - Fold in olive oil and grated Parmesan;

Step 4 - Emulsify olive oil into fermented parsley pesto with an immersion blender;

Step 5 - Spread pesto onto baguette pieces and arrange onto tray;

Step 6 - Bake for 5 to 8 minutes, or until bread is crispy and golden;

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,” 91��߹ 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

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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 Institute of Culinary Education 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.

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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

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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;

Garlic Scape Kimchi Pancakes Recipe

abaker — Fri, 23 Aug 2024 13:00:00 +0000

Garlic Scape Kimchi Pancakes Recipe abaker Fri, 08/23/2024 - 09:00 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/kimchi-pancakes-HERO.jpg.webp?itok=fXMxI4jX August 23, 2024

By Olivia Roszkowski

Garlic scapes are the green curly stems of young garlic plants. They're often prized by chefs for their sweet herbaceous flavor and crunchy asparagus-like texture.

Though the scape's flavor and texture are sought-after, the ingredient is still a plant stalk, meaning it can be tough and fibrous. When cooking scapes, it's recommended to cut them into small pieces before consuming. This hearty design also makes garlic scapes a solid contender for fermenting, since the process softens their stalks while enhancing the garlicky flavor notes.

In this kimchi recipe, garlic scapes are massaged and jarred with shiso leaves, carrot, sesame seeds, fish sauce, onion, Asian pear, honey and gochugaru and left to ferment for one week. The garlic scape kimchi is then used to create a batch of savory pancakes. Since the ferment is packed with flavor, the only additional ingredients needed in the pancake batter are flour and baking powder.

The end result is a tasty, vibrant addition to your table that will make you want to keep a jar of garlic scape kimchi in your fridge at all times.

What’s Good to Know with Chef Olivia:

For a plant-based kimchi variation, feel free to omit the fish sauce and substitute it with a tablespoon of sea salt.
If you cannot find garlic scapes, substitute with green beans or asparagus.
Need an easy and delicious quick dipping sauce for these pancakes? Mix equal parts balsamic vinegar and soy sauce.
These kimchi pancakes also taste great when topped with a drizzle of mayo or when served with eggs.
Using glutinous rice flour makes the pancakes a bit denser and chewier, but you can easily just use only all-purpose flour when making this recipe.

Fermented Garlic Scape Kimchi Pancakes

Yield: 16 1/4-cup-sized pancakes

For the Fermented Garlic Scape Kimchi:

Yield: 1 quart-sized jar

3 cups shiso leaves, sliced
1/2 pound garlic scapes, cut into 1-inch pieces and halved lengthwise
1 carrot, peeled cut into matchsticks
1 tablespoon roasted sesame seeds
6 tablespoons fish sauce
1 yellow onion, grated
1 Asian pear, peeled and grated
2 teaspoons honey
3 tablespoons gochugaru
water, as needed to cover

For the Pancakes and Assembly:

2 cups fermented garlic scape kimchi
1 1/2 cups all-purpose flour
1 1/2 cups glutinous rice flour
1 teaspoon baking powder
2 cups water
1/2 cup balsamic vinegar
1/2 cup soy sauce
1/2 cup toasted sesame oil, to fry

For the Fermented Garlic Scape Kimchi:

Add garlic, shiso leaves, garlic scapes, carrots, sesame seeds, fish sauce, onion, honey and gochugaru to a medium bowl.
Massage gently and allow mixture to rest for a few minutes.
Pack bowl contents and any residual liquid into a sterilized, quart-sized glass jar.
Arrange fermentation weight and cover with water as needed so level reaches 1 inch below the lower rim.
Attach air lock lid and ferment at room temperature for 5 to 7 days.
Refrigerate ferment for extended storage.

For the Pancakes and Assembly:

In a medium bowl, mix together fermented garlic scape kimchi, all-purpose flour, glutinous rice flour, baking powder and water. Allow batter to rest for a few minutes.
In a small bowl, stir together balsamic vinegar and soy sauce.
Preheat a large nonstick pan and add 2 tablespoons toasted sesame oil.
Working in batches, ladle in 1/4 cup of batter to form each pancake.
Cook for 2 minutes per side, or until golden.
Repeat the process with the remaining batter.
Serve with soy balsamic dipping sauce.

More fermented recipes from Chef Olivia:

Fermentation Plant-Based

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Recipe steps

Add garlic, shiso leaves, garlic scapes, carrots, sesame seeds, fish sauce, onion, honey and gochugaru to a medium bowl.;

Massage gently and allow mixture to rest for a few minutes.;

Pack bowl contents and any residual liquid into a sterilized, quart-sized glass jar.;

Arrange fermentation weight and cover with water as needed so level reaches 1 inch below the lower rim.;

Attach air lock lid and ferment at room temperature for 5 to 7 days.;

Refrigerate ferment for extended storage.;

In a medium bowl, mix together fermented garlic scape kimchi, all-purpose flour, glutinous rice flour, baking powder and water. Allow batter to rest for a few minutes.;

In a small bowl, stir together balsamic vinegar and soy sauce.

Preheat a large nonstick pan and add 2 tablespoons toasted sesame oil.

Working in batches, ladle in 1/4 cup of batter to form each pancake.

Cook for 2 minutes per side, or until golden.

Serve with soy balsamic dipping sauce.

Preserved Harissa Lemon Zucchini Ribbons with Fresh Stracciatella Recipe

abaker — Tue, 13 Aug 2024 13:00:00 +0000

Preserved Harissa Lemon Zucchini Ribbons with Fresh Stracciatella Recipe abaker Tue, 08/13/2024 - 09:00 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/zucchini-ribbon-HERO.jpg.webp?itok=5n2IQeqZ August 16, 2024

By Olivia Roszkowski

If you are looking to dive into an innovative first course with fresh, tangy, salty and creamy flavors, this zucchini ribbon salad will fit the bill.

Preserving lemons is a solid beginner-level ferment because it is successful more frequently than not. This is due to the powerful concentration of salt in the recipe. The likelihood of unfavorable bacteria thriving in that level of salinity is close to none.

Harissa is incorporated into the equation as a welcome twist to add a kiss of smoky heat. Harissa is a North African spice blend typically made up of red chiles, citrus, garlic, coriander and cumin. Once preserved, the lemon slices capture the essence of these additional aromatics quite nicely. They also pick up a gorgeous sunset hue.

Another level-up moment comes from using fresh-squeezed lemon juice instead of filtered water to submerge the sliced lemons. This results in a super-charged citrusy finish and transforms the resulting brine into a yummy addition to future dishes as well.

What’s Good to Know with Chef Olivia:

Slicing your lemons allows for an even and quicker ferment, doing so exposes the interior of the lemon to the acid and salt they are submerged in.
Removing all citrus seeds before fermenting delivers a finished product that is easy to use and throw into dishes in a pinch.
Try massaging cut greens such as kale with one or two slices of finely chopped preserved lemons for a quick and bright-flavored salad.
In lieu of making homemade stracciatella, use a fork to shred a ball of fresh mozzarella and then soak it in a small amount of heavy cream for 10 minutes.
Since the fermented rind is consumed in its entirety, it is recommended to either source organic lemons or scrub the citrus well to help remove any pesticide residue.

Preserved Harissa Lemon Zucchini Ribbons with Fresh Stracciatella
Yield: 3 cups stracciatella; 8 cups zucchini ribbon salad

For the Harissa-Spiced Preserved Lemons:
Yield: 1 quart-sized jar

5 lemons, sliced and deseeded
1/4 cup sea salt
2 tablespoons harissa spice
5 lemons, juiced

For Salad & Assembly:
Yield: 3 cups stracciatella; 8 cups zucchini ribbon salad

1 pound mozzarella curds
1 cup warmed heavy cream
4 teaspoons sea salt, more to taste
1/3 cup harissa preserved lemon slices, finely diced
4 zucchini, sliced with peeler
2 tablespoons olive oil, more to garnish
1 small bunch fresh basil

For the Harissa-Spiced Preserved Lemons:

Add lemon slices to a bowl and sprinkle with the sea salt.
Allow to rest for 10 minutes. Fold in harissa.
Pack lemon slices into a sterilized, quart-sized glass jar.
Add fermentation weight.
Pour over lemon juice to submerge lemon slices, adding a small amount of filtered water as necessary.
Attach airlock lid and ferment at room temperature for 3 to 8 weeks or until the lemon pith becomes translucent.
Refrigerate for extended storage.

For Salad & Assembly:

Dice mozzarella curds and place in a large bowl.
Simmer 8 cups of water and ladle over cheese. Season water with 3 teaspoons sea salt.
Allow mixture to rest for 1 minute, stirring gently occasionally to help the cheese curds soften.
Drain out water and use hands to gently stretch the mozzarella, taking care not to overhandle.
Pour heavy cream into a separate bowl with the remaining teaspoon of sea salt. Add stretched mozzarella to heavy cream, using your hands to create strands.
Gently toss together diced preserved lemons, zucchini ribbons and olive oil.
Plate and top with stracciatella, additional olive oil and fresh basil leaves.

More fermented recipes from Chef Olivia:

Fermentation Plant-Based

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Recipe steps

Add lemon slices to a bowl and sprinkle with the sea salt.

Allow to rest for 10 minutes. Fold in harissa.

Pack lemon slices into a sterilized, quart-sized glass jar.

Add fermentation weight.

Pour over lemon juice to submerge lemon slices, adding a small amount of filtered water as necessary.

Attach airlock lid and ferment at room temperature for 3 to 8 weeks or until the lemon pith becomes translucent.

Refrigerate for extended storage.

Dice mozzarella curds and place in a large bowl.

Simmer 8 cups of water and ladle over cheese. Season water with 3 teaspoons sea salt.

Allow mixture to rest for 1 minute, stirring gently occasionally to help the cheese curds soften.

Drain out water and use hands to gently stretch the mozzarella, taking care not to overhandle.

Pour heavy cream into a separate bowl with the remaining teaspoon of sea salt. Add stretched mozzarella to heavy cream, using your hands to create strands.

Gently toss together diced preserved lemons, zucchini ribbons and olive oil.

Plate and top with stracciatella, additional olive oil and fresh basil leaves.