Adriana Urbina — 91��߹ Chef

Chef Adriana's Sous Vide Steak, Marinade and Bearnaise

aday — Thu, 19 Sep 2019 18:05:47 +0000

Chef Adriana's Sous Vide Steak, Marinade and Bearnaise aday Thu, 09/19/2019 - 14:05 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/steak%20header%202.jpg.webp?itok=9FCW_LUt Adriana Urbina prepares a medium rare steak inspired by her time in France for Epicurious. September 20, 2019

By Adriana Urbina — 91��߹ Chef

Adriana Urbina is the Venezuelan chef behind Tepuy Dining and The Table, two pop-up dinner series with philanthropic efforts, in New York City.

Epicurious' 4 Levels series explores preparation variations for classic recipes with three chefs and a food scientist. In this episode, Chef Adriana Urbina demonstrates how to cook, marinade and baste a dry-aged, bone-in, rib-eye steak.

"I wanted to combine my love for cooking meat and a little bit of the experience that I had in France," Chef Adriana explains.

She selects a 1 1/2-inch thick cut of rib-eye, leaves the bone in for flavor and marinades the vacuum-sealed meat for hours to impart more flavor. Chef Adriana drys the steak well after marinating to perfect the searing and then bastes it in a pan with garlic, thyme and butter.

The food scientist says her wet marinade "enhances the meaty, umami flavor" and her sous vide method of cooking is "reliable and consistent." The complex bearnaise made with sweet Meyer lemons is a "rich, velvety topping for your steak."

Watch Chef Adriana demonstrate her approach to the dish in the video below. Her signature steak recipe follows.

Sous Vide Dry-Aged Beef with Meyer Lemon and Mushroom Bearnaise

Yields 4 steaks

4 prime dry-aged steaks
3 tablespoons tamari sauce
3 tablespoons fish sauce
1 teaspoon yuzu
1 tablespoon Worcestershire sauce
1 tablespoon shallots
1 tablespoon roasted garlic, minced
1⁄2 teaspoon anchovy paste
1 teaspoon mushroom powder

Blend all ingredients except the steak in a Vitamix and pour into four vacuum-seal bags. This marinade can be made ahead of time and stored in the refrigerator for up to one month.
Place a steak in each bag and seal. Marinate the steaks in the refrigerator up to 24 hours before cooking.

Meyer Lemon and Mushroom Bearnaise Sauce

Ingredients

1 cup white wine
1 cup white wine vinegar
1/3 cup basil, chopped
1/3 cup mint, chopped
3 ounces shallots or red onions, sliced
1 tablespoon black peppercorns
3 meyer lemon peels
1/2 bunch thyme
3 egg yolks
1 1⁄2 pounds butter
2 teaspoons mushroom powder

Directions

Combine the wine, vinegar, shallots, peppercorns and half of the meyer lemon peels in a pot, bring to a boil and reduce by half for a bearnaise reduction. Strain and cool over ice.
Whip the egg yolks in a blender until fluffy and slightly pale. Add 1/4 cup of the cooled bearnaise reduction and process to combine.
Melt the butter in a separate pot and slowly drizzle in the bearnaise. If the bearnaise looks very thick, add a tablespoon of water and adjust as needed.
Stir in all the herbs (chopped basil, mint and thyme) and then add the rest of the chopped meyer lemon peels and mushroom powder. Add salt or pepper to taste.

See upcoming steak classes at 91��߹'s New York campus.

Meat Recipe Global Cuisine Video Epicurious

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Adriana Urbina's Worldwide Women Empowerment Tour

aday — Tue, 30 Jul 2019 22:27:07 +0000

Adriana Urbina's Worldwide Women Empowerment Tour aday Tue, 07/30/2019 - 18:27 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/dinner%20header.jpg.webp?itok=pMwToG2C A Tepuy Collective Pop-Up Dinner The Venezuelan chef is using her platform to help other women in the restaurant industry succeed. November 6, 2019

By Adriana Urbina — 91��߹ Chef

Adriana Urbina is the Venezuelan chef behind Tepuy Dining and The Table, two pop-up dinner series with philanthropic efforts, in New York City.

The image of a woman preparing a meal in the home kitchen is a cliché, often a sexist one. Today, our society has come a long way in transforming that image. I founded Tepuy Collective to bring together women who share a passion for creativity and all things food at carefully curated pop-up dinners and events around the world to create more work opportunities and provide a platform to expose this work.

Many other amazing organizations, like the James Beard Foundation, Les Dames d’Escoffier and Pineapple Collaborative, are challenging systems by creating supportive networks of women who are combining their love of making delicious food with an entrepreneurial spirit.

Offering mentorships and apprenticeships, as well as having women and women of color in leadership positions, are all critical strategies for establishing equal opportunities within the workplace and policies that provide more work-life balance. It’s key that more and more organizations start joining forces to make this movement even more powerful and impactful.

Adriana (right) with chefs at The Hidden Kitchen in Mexico City

As a young immigrant chef, I think it is my responsibility to use my platform for something bigger than myself, to unify and bring people together through food to talk about important topics, to help each other grow as humans and chefs, and most importantly, to create a place in the food industry where people feel supported and encouraged to find their own voices. By having these supportive communities in the culinary world, women can feel empowered to reach their goals, grow their networks and see the world full of endless possibilities.

One of the key initiatives of Tepuy Collective is to bring not only women in food together but female professionals in all kinds of business who can help women in the culinary field achieve their entrepreneurial goals. Good food is important, but it's about so much more than food bringing women together — it's pursuits of artistry, crafts and career growth.

Adriana (right) and Sonia Alvarez at Echo in Paris

In September and October, I traveled to 10 cities to join forces with like-minded women in the industry. I collaborated with chefs, winemakers, artists and creatives to lift each other up, push our creativity to the highest level and share our combined talents with diners.

In Paris, I met Sonia Alvarez, a chef from New York who saw my tour and asked her boss, David Lebovitz, for me to come in. I cooked with her at Echo Paris for two dinner services with a collaborative menu. We shared our experiences as women in the industry and related to each other on so many levels. Now, she has recommended me to a restaurant in Korea and I have recommended her to a restaurant in Mexico.

Today, women chefs coming out of culinary school have more opportunities than ever, and the way to keep moving forward is to keep connecting — with all genders — and supporting each other. Promoting collaboration over competition is the future of food.

Start your future in food at the Institute of Culinary Education.

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The Beauty of Latin American Flavors

aday — Fri, 05 Apr 2019 18:27:12 +0000

The Beauty of Latin American Flavors aday Fri, 04/05/2019 - 14:27 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Scallop%20Crudo%20credit%20Kathryn%20Sheldon%20header.jpg.webp?itok=5Bad0XAe Chef Adriana's scallop crudo. Photo by Kathryn Sheldon. From Venezuela’s arepas to fresh ceviche in Peru, the influences of Latin American cuisine can be felt throughout the world. April 10, 2019

By Adriana Urbina — 91��߹ Chef

Adriana Urbina is the Venezuelan chef behind Tepuy Dining and The Table, two pop-up dinner series with philanthropic efforts, in New York City.

To me, food is more than just fuel; it represents the identity of many places and ties people to their roots.

In Latin America, cooking is the magnet that draws families together. Meals manifest a sense of life-giving nurture that bonds those who cook and those who eat.

Latin American cuisine combines a mix of cultural backgrounds, as the name suggests. It includes the foods and preparations of indigenous peoples and the influences and culinary traditions of the Old World. The spices and herbs in adobos (stocks) and sofritos (sauce or puree bases) are generally what gives Latin American cuisine its distinct flavor; although each country uses different key spices, and countries that share a spice may use it in different proportions. So every Latin American country has its own distinct cuisine, based on how the indigenous culture’s food blended with Spanish colonial food and how that cuisine evolved over time (often absorbing the cuisines of immigrants, such as in Peruvian cuisine).

Chef Adriana's snapper ceviche. Photo by Kathryn Sheldon.

Latin American food is highly structured: Even when we are not following a written recipe, the way many of us eat complete meals on a single plate shows that for a Latin dinner, the experience is not complete unless there is a lively contrast of varied tastes and textures from the first bite. We want lots of flavors and textures going on at once, so we layer the components.

Of course, the cuisine’s journey didn’t just start in South and Central America. While much of Latin food revolves around the sourcing of local fruits, vegetables and proteins, there are deeply ingrained techniques and flavors that originated in Europe. This knowledge was brought to the region during the Age of Exploration and mixed harmoniously with available flora and fauna.

Chef Adriana prepares Latin American food. Photo by Kathryn Sheldon.

You will find these principles surfacing again and again with recipe names throughout Latin American countries, always with the same underlying purpose: depth of flavor. The effect is the basic code that identifies sour, sweet, salty, and sometimes hot and savory flavors. This effect of dimension begins in the kitchen with each dish, as the cook creates layers of seasoning. Even if a cook seems to make a dish spontaneously, there is an inner structure of flavoring. Any good Latin cook understands this even when combining the simplest ingredients. There is an effortless appreciation and utilization of everything that comes from the land and sea, and that translates directly into the food that Latin American people grow up with and pass on to future generations.

One of the benefits of Latin cuisine is how fundamentally simple most of the dishes are. Great variety in flavor, color and texture is achieved by using, in most cases, the same basic ingredients. Because of this, learning how to cook Latin food comes with a shallow curve compared to French, Chinese or Japanese cuisine, for example. Latin influences are sprouting up all over the world because simplicity combined with tastiness is a recipe for replication.

However, those influences, when in the hands of the right people, will mix and mingle with local ingredients and techniques from a host of other established food cultures, resulting in new and interesting foods that follow a thread through history. Treating ingredients like they are listening and feeling your company while you are cooking is one of the key secrets to Latin American cuisine that makes it so special for the rest of the world.

Explore cuisines from around the world in 91��߹'s Culinary Arts program.

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latín american cuisine...

Submitted by Maria Isabel Pena on April 12, 2019 10:02am

Thank you for your sensitive appreciation of Latin American cuisine...is very inspiring and keeps you waiting to know more about it!

Adriana Urbina — 91����߹ Chef

Chef Adriana's Sous Vide Steak, Marinade and Bearnaise

Ingredients

Directions

Add new comment

Adriana Urbina's Worldwide Women Empowerment Tour

Add new comment

The Beauty of Latin American Flavors

latín american cuisine...