Robert Ramsey — Chef-Instructor, Culinary Arts

Salmorejo Cordobés Recipe

CRaux — Tue, 12 Jun 2018 06:53:05 +0000

Salmorejo Cordobés Recipe CRaux Tue, 06/12/2018 - 02:53 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/edgar-castrejon-459818-unsplash.jpg.webp?itok=0JKxWaLr Edgar Castrejon A Cold, Tomato Soup from Spain June 12, 2018

By Robert Ramsey — Chef-Instructor, Culinary Arts

Think of salmorejo as gazpacho’s velvety cousin: it's rich with tasty Spanish olive oil, thickened with a bit of bread and as smooth as a perfect flan.

Salmorejo

2 pounds tomatoes, quartered (look for the best you can find at the market)
1 medium red bell pepper, seeded and chopped
3 cloves garlic, peeled and smashed
1 stalk celery, chopped
5 large basil leaves, torn into pieces
1 Serrano chili, seeded and chopped
12 ounces (1 small can) low-sodium tomato juice
½ teaspoon dry chili flakes
4 ounces white bread, torn or cubed and crust removed
⅓ cup good quality red wine vinegar
1 tablespoon kosher salt
¾ cup good quality Spanish olive oil
Serrano ham, hard-boiled egg and chives for garnish (optional)

Preparation:

In a large, non-reactive vessel, combine all ingredients except the olive oil. Mix well and marinate in the refrigerator for at least four hours, or preferably overnight for maximum flavor.
Working in batches, place the mixture in a Vitamix blender and slowly adjust the speed from the lowest to the highest setting. While the blender is running, slowly stream in the olive oil to emulsify. The color will change to a beautiful orange and the texture will become smooth and creamy. Repeat with remaining mixture.
Return mixture to the refrigerator for at least two hours before serving in chilled bowls. Top with chopped hard-boiled egg, chopped Serrano ham, a drizzle of extra virgin olive oil and a pinch of freshly chopped chives (if desired).

Master recipes for all seasons with Chef Robert — click here to learn about our culinary arts career program.

Summer Recipe Soups

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Recipe steps

Step 1 - In a large, non-reactive vessel, combine all ingredients except the olive oil;

Step 2 - Mix well and marinate in the refrigerator for at least four hours, or preferably overnight for maximum flavor;

Step 3 - Working in batches, place the mixture in a Vitamix blender and slowly adjust the speed from the lowest to the highest setting;

Step 4 - While the blender is running, slowly stream in the olive oil to emulsify. The color will change to a beautiful orange and the texture will become smooth and creamy;

Step 5 - Repeat with remaining mixture;

Step 6 - Return mixture to the refrigerator for at least two hours before serving in chilled bowls;

Step 7 - Top with chopped hard-boiled egg, chopped Serrano ham, a drizzle of extra virgin olive oil and a pinch of freshly chopped chives (if desired);

A Winter Citrus Salad to Make Your Feast Merry and Bright

ohoadmin — Tue, 19 Dec 2017 22:48:47 +0000

A Winter Citrus Salad to Make Your Feast Merry and Bright ohoadmin Tue, 12/19/2017 - 17:48 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Veg_Valentine_3.jpg.webp?itok=2TujHnFU December 19, 2017

By Robert Ramsey — Chef-Instructor, Culinary Arts

People often forget that citrus comes into season in the winter. This time of year, the fruit is at its sweetest, juiciest and most alluring. If you can't find every variety used in this recipe, use any mix of citrus fruit you desire. Here, we top it with a sprinkling of pomegranate seeds, also a winter crop.

Winter Citrus Salad

Servings: Makes about two servings

Ingredients:

1 navel orange
1 blood orange
1 ruby red grapefruit
2 tangerines
½ medium red onion
½ fennel bulb
½ bunch fresh mint
Seeds of 1 pomegranate
4 tablespoons good quality extra virgin olive oil
1-2 teaspoons crushed pink peppercorns
Maldon salt for finishing

Preparation:

Peel all citrus using a paring knife. Make sure all white pith is removed.
Cut citrus into various shapes — segments, wedges and slices add visual interest. Toss together in a mixing bowl and reserve at room temperature.
Slice red onion and fennel very thinly. I like to use a Japanese mandolin to ensure even cuts. Add the fennel and onion to the citrus mixture. Sprinkle a good pinch of Maldon salt (or any large flake salt) and the pink peppercorns. Toss well and allow salad to sit for 15-20 minutes.
While salad is sitting, rough chop or tear the mint, leaves only.
Finish the salad by tossing the mint, olive oil, pomegranate seeds and citrus mixture together.
Transfer to two plates, finish with a sprinkle of Maldon salt and a drizzle of olive oil, if desired.

Interested in studying culinary arts with Chef Robert? Click here for more information on 91��߹'s career programs.

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A Chef’s Love Letter to Guatemala

ohoadmin — Fri, 22 Sep 2017 11:30:40 +0000

A Chef’s Love Letter to Guatemala ohoadmin Fri, 09/22/2017 - 07:30 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/carrot-cocktail-9.14.17-edited-8.jpg.webp?itok=E_WJI6nF The Antigua Elixir Mezcal Cocktail September 22, 2017

By Robert Ramsey — Chef-Instructor, Culinary Arts

Earlier this year, on a trip to Guatemala, I found myself sitting in the secret tasting room of a local mezcal producer in the colonial town of Antigua. My friend Adam and I had walked through a bookstore, which opened into a bar, then crawled through a tiny door in the back and perched on low stools. There, we sampled tastes of the smoky and complex tequila derivative, mezcal, poured by an exceptionally knowledgeable bartender.

Months later, as the summer wanes and the cool autumn temperatures move in, my mind has been wandering back to the colonial charms of Antigua — the tastes and smells of local cuisine, the incredible volcano hiking, and the relaxing and inspiring Lake Atitlan. With each adventure in the beautiful country of Guatemala, new flavors emerged.

Mornings started with local coffee, as this region is known for producing some of the world's finest. Refuge Coffee Bar offers one of the purest tasting cold brews I’ve ever experienced. For lunch, we hit the city market, where you can find everything from fried chicken to street tacos to hearty, local stews. I couldn’t get enough of the different takes on ceviche, a local specialty served in abundance — with fresh fish, shrimp, crab, chilis, onions, lots of lime and a surprising amount of worcestershire sauce — an interesting local twist. It was both delicious and refreshing in the Central American heat.

At night, the city really comes alive. The market in the city’s Plaza Mayor, or central square, is teeming with vendors offering every variety of local cuisine — tasty horchata, tortas bursting with grilled meats, avocado and spices, pupusas with black beans and tacos, tacos, tacos. The intoxicating smells were accompanied by upbeat music, the sounds of local children playing and the postcard-perfect scenery of Spanish colonial churches framed by ominous volcanoes.

In Antigua, every night is a celebration. My favorite meal of the trip was the least expected. The mission was to reach the top of Vulcan Acatenango, a 13,000-foot volcano with sweeping vistas of Guatemala and its neighboring, active cousin, Vulcan Fuego (the most active volcano in the world). I left Antigua and embarked on a series of rides and transfers on the infamous Guatemalan “chicken buses,” which involved sprinting and hurling myself into a moving bus.

I made arrangements to set out from the base of Acatenango with a local named Jaime. We arrived at Jaime’s family’s picturesque and ancient-seeming farm in the rolling foothills of Acatenango. It was here that his mother prepared a simple but perfect meal: scrambled eggs from the chickens running at our feet, homemade tortillas from the maize covering the hillside, and rich, smoky refried black beans with a depth unmatched by any other beans I’ve ever tasted.

Slow-simmered over a wood burning stove, I imagined the beans had been continuously cooking for countless generations — at least they tasted that way. It was the perfect, rib-sticking last meal before the two-day hike to Acatenango’s lofty crater.

One of the Guatemalan "Chicken Buses"

Vulcan Acatenango

Chef Robert pictured left with his friend Adam

Inspired by this incredible trip, I developed a subtly sweet, intensely smoky and moderately spicy mezcal cocktail. (Pro tip: It’s best made with Ilegal Joven, the youngest of the mezcals we sampled on that gorgeous night in Antigua.)

I approached this recipe as if I were building a dish. I started with the mezcal, which is a little savory and a lot smoky. By infusing the mezcal with the fruity heat of the jalapeño pepper, I created a base that needed balance in the form of sweetness (agave nectar) and sourness (lime), and is rounded out by the earthy, vegetal depth of carrot juice.

I call it the “Antigua Elixir.” Each sip brings back memories of cool evenings on the shore of Lake Atitlan, where my last magical days in Guatemala were spent.

Antigua Elixir

Yields 1 cocktail

3 ounces carrot juice
1.5 ounces Jalapeño-Infused Mezcal (recipe below)
1.5 ounces lime juice
1 ounces agave nectar
Ice
1 lime wheel, for garnish
Smoked Paprika Salt (recipe below), for garnish

Rub the rim of a rocks glass with the lime wheel to wet it. Turn the glass over and dip it into the paprika salt to coat the rim. Fill glass with ice and set aside.
Fill a cocktail shaker with ice and pour in the carrot juice, mezcal, lime juice and agave nectar. Shake vigorously for 15-20 seconds, until the outside of shaker is frosty. Strain into a rocks glass and enjoy.

Jalapeno-Infused Mezcal

Yields enough for about 4 cocktails

Ingredients

1 jalapeño, chopped (with seeds)
1 cup mezcal joven

Directions

Combine the mezcal and chopped jalapeño in a nonreactive container (a mason jar works well) and let the flavors infuse for at least one hour. Note: you can infuse for longer, but the longer you infuse, the spicier your mezcal will be — taste and infuse to your liking.
Strain through a fine mesh cocktail strainer. Reserve.

Smoked Paprika Salt

Yields enough for about 4 cocktails

Ingredients:

2 tablespoons kosher salt
2 teaspoons smoked paprika

Directions

In a small bowl, mix the salt and paprika until evenly combined. Spread the mixture on a small plate and reserve for cocktails.

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How to Use Up Those End-of-Summer Tomatoes: Salmorejo

ohoadmin — Wed, 30 Aug 2017 11:30:09 +0000

How to Use Up Those End-of-Summer Tomatoes: Salmorejo ohoadmin Wed, 08/30/2017 - 07:30 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/edgar-castrejon-459818-unsplash.jpg.webp?itok=0JKxWaLr August 30, 2017

By Robert Ramsey — Chef-Instructor, Culinary Arts

With the heat of August ushering in peak tomato harvest, I came up with a few recipes to get creative with summer’s favorite fruit, beginning with a rich, creamy cold soup from the Andalusia region of Spain called salmorejo. Everyone has heard of Spain's most famous soup — the cold, refreshing gazpacho. Think of salmorejo as gazpacho’s velvety cousin: it's rich with tasty Spanish olive oil, thickened with a bit of bread and as smooth as a perfect flan.

Salmorejo

2 pounds tomatoes, quartered (look for the best you can find at the market)
1 medium red bell pepper, seeded and chopped
3 cloves garlic, peeled and smashed
1 stalk celery, chopped
5 large basil leaves, torn into pieces
1 Serrano chili, seeded and chopped
12 ounces (1 small can) low-sodium tomato juice
½ teaspoon dry chili flakes
4 ounces white bread, torn or cubed and crust removed
⅓ cup good quality red wine vinegar
1 tablespoon kosher salt
¾ cup good quality Spanish olive oil
Serrano ham, hard-boiled egg and chives for garnish (optional)

In a large, non-reactive vessel, combine all ingredients except the olive oil. Mix well and marinate in the refrigerator for at least four hours, or preferably overnight for maximum flavor.
Working in batches, place the mixture in a Vitamix blender and slowly adjust the speed from the lowest to the highest setting. While the blender is running, slowly stream in the olive oil to emulsify. The color will change to a beautiful orange and the texture will become smooth and creamy. Repeat with remaining mixture.
Return mixture to the refrigerator for at least two hours before serving in chilled bowls. Top with chopped hard-boiled egg, chopped Serrano ham, a drizzle of extra virgin olive oil and a pinch of freshly chopped chives (if desired).

Master recipes for all seasons with Chef Robert — click here to learn about our culinary arts career program.

Vitamix is now offering our readers special discounts on their popular Vitamix models: C- and G- Series, Certified Reconditioned S30, and Certified Reconditioned Standard Programs Machine. Use the URL and discount code below and find your culinary voice with Vitamix.

www.vitamix.com/CSP Promotion Code: 91��߹Vitamix21216 Expires: December 31, 2017

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One Chef Explains Why Finding Your Path Requires a Few Wrong Turns

ohoadmin — Wed, 21 Jun 2017 11:30:22 +0000

One Chef Explains Why Finding Your Path Requires a Few Wrong Turns ohoadmin Wed, 06/21/2017 - 07:30 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Blackberry_Farm.jpg.webp?itok=xkLWekKv June 21, 2017

By Robert Ramsey — Chef-Instructor, Culinary Arts

In the early 2000s, I cracked open "The French Laundry Cookbook" for the first time. A young and inexperienced cook, I was working in a hotel kitchen and still only halfway through my culinary school education. I remember the moment with vivid clarity — pouring over the glossy, crisp pages with my fellow line cook, Caleb. The sous chef, who had brought in the cookbook for inspiration, was taken aback that we hadn’t seen it before, let alone heard of the man behind the book, Chef Thomas Keller.

Chef Robert Ramsey

Why has this seemingly mundane moment stuck like glue to my otherwise mediocre memory?

Because it was truly pivotal in my culinary career. Up to this point, I was cooking because I was having fun, but my career path was rather aimless. I didn’t have goals, wasn’t making strides to advance my skills and was putting minimal effort into my culinary education.

But then "The French Laundry Cookbook" came along and showed me what food could be: refined, inspired, creative, elegant, restrained yet exceedingly complex and simply exquisite! This was the moment when I woke up — my eyes opened to the world of cuisine. I began developing my goals and narrowed my focus on working in fine dining. I started collecting cookbooks from the hottest restaurants at the time — Alinea, Momofuku, Noma, Eleven Madison Park — reading them cover to cover, imprinting the images deeply into my brain. I made it my new mission to train in the kitchens of one of these restaurants.

Young and cocky, I sent resume after resume, sure that one of them would hire me.

Young Chef Robert - discovering his career path (and a very large oyster mushroom)

Months later and with no offers on the table, I saw an article about a collaborative dinner with the team at the then lesser-known Blackberry Farm in the foothills of the Great Smoky Mountains. Everything from the food to the space to the natural surroundings looked incredible.

Unfamiliar with the restaurant, I did some research and discovered that this exclusive meal was hosted by a working farm, inn and restaurant with close ties to Thomas Keller — the proprietor had trained with him.

The on-site restaurant called “The Barn” had just opened and was proving itself on par with the best restaurants in the country. Offering five- and nine-course tasting menus with ingredients sourced from the surrounding farmstead, it had an interesting twist that appealed to a budding young chef like myself. Plus, they did regular collaborations with leading chefs from around the world. It would be like working at all of the top fine dining establishments — only they would come to you.

I sent my resume right away. One week later and still no response, I called, emailed and sent my resume again. Two weeks later… still nothing.

But I didn’t give up. I called human resources to confirm that they received my application. “Did you forward it to the chef?” I inquired. They assured me that they had, but one month later, I still hadn’t heard from them. Unwilling to admit defeat, I called again, but this time directly to the restaurant front desk. I asked to speak with the chef and, shockingly, they put him on!

Nervously, I stumbled through my case and was offered a three-day stage on the spot. My persistence had paid off. I was headed to Tennessee.

Blackberry Farm

After completing my stage, I ended up working at Blackberry Farm for two years. I did collaborative dinners with Daniel Boulud (my first weekend on the job!), Alain Ducasse, Tien Ho, Barbara Lynch, Judy Rodgers, Francois Payard, Michael Schwartz, Steven Satterfield and many, many more. I harvested fresh produce from the garden. I learned to make farmstead products — preserves and pickles, aged charcuterie, even cheese produced from the sheep on the farm. I was exposed to new skills, techniques, ideas, chefs and ingredients, and, most importantly, I excelled. I quickly worked my way through every station.

When the chef and executive sous chef traveled to New York City to cook at the James Beard House, they left me in charge of The Barn — I got to run the show! As much as I learned during my time at Blackberry Farm, in the end I realized that I wasn’t in love. I found the pace of fine dining to be too slow for my tastes, the diners too fussy, the service too precious, the costs too astronomical and the expectations too inflated.

I cherished my experience and had no regrets, but a career in crafting tasting menus was not for me. I had to see what else was out there. I moved to New York, the food capital of the country, to explore the endless possibilities available in the food industry.

Soon enough, I was working for James Beard Award-nominated chef Anna Klinger, and rose to the rank of chef de cuisine at her restaurant Bar Corvo. Anna's restaurants (she also owns Al Di La and Lincoln Station) had the kind of casual and convivial environment I connected with, but maintained an emphasis on exceptional, authentic and honest food.

While I felt I was cooking some of the best food of my life at the time, I began to see my role as chef morphing into that of a teacher. As my career progressed, I found a love for sharing my knowledge of food and cuisine. As a chef running a restaurant, I realized how much I cherished those teaching moments on the job — watching someone master an emulsion for the first time or slice into a perfectly rosy grilled pork chop.

When I was offered a teaching position in the culinary arts program at 91��߹, I jumped on the opportunity. Finally, I had discovered a way to combine my two passions: cooking and teaching. My experience shows that with all of the confidence and determination in the world, you can still be wrong about which path is the best fit for you. But there is only one way to find out if you are destined to be the next Thomas Keller or not, and that is to commit to trying.

My philosophy in life is to figure out what you want and then go after it. Sometimes, you will be wrong and that’s okay. It's a cycle, and hopefully, you’ll never run out of things you want, and you’ll never run out of the drive to go after them.

Want to train in the kitchen with Chef Robert? Click here to learn about 91��߹’s award-winning Culinary Arts program.

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Learn How to Use a Tandoor Like a Pro

ohoadmin — Sat, 20 May 2017 12:00:37 +0000

Learn How to Use a Tandoor Like a Pro ohoadmin Sat, 05/20/2017 - 08:00 Stop Being a Naan-Believer May 20, 2017

By Robert Ramsey — Chef-Instructor, Culinary Arts

There are few things in life more satisfying than freshly baked naan: the supple, chewy flatbread found in many central Asian cuisines. Made from just a few ingredients and leavened with yeast, the recipe isn’t much different than the breads found in so many cultures all over the world.

Then what is it that makes naan so distinct and delicious? Certainly, the chutneys, condiments, relishes and a good slathering of ghee (clarified butter) add to the appeal, but many would argue that the cooking method is what’s behind the incredible flavor and texture.

That cooking method is, of course, baking in a tandoor oven.

In Tools & Techniques of Tandoori Cooking, our upcoming Advanced Culinary Center class on Sunday, June 4, Chef Mike Brockman, corporate chef of Wood Stone and expert in tandoori cooking, will guide us through the nuts and bolts of this ancient technique.

The initial focus will be naan — with plenty of requisite tasting — but we’ll also cover beef kebab, saffron ghee, chicken tikka, vegetable skewers and plenty of sauces. Attendants will get firsthand experience with the diverse uses of a tandoor oven and walk away with a new understanding of a very old technology.

By this point, you’re probably wondering what the heck a tandoor oven even is! I must admit, even though I have access to this hard-to-find piece of equipment on a daily basis (91��߹'s Advanced Culinary Lab includes a Wood Stone tandoor), I had quite a few questions myself. So I decided to contact Chef Mike to get some answers.

First, let’s start with the basics: what is a tandoor?

A tandoor is a cooking cylinder made of clay or masonry, with the heat source on the inside and very thick, well-insulated walls. The food is placed into the oven through a hole in the top, which also serves as the chimney.

The heat source is usually open flame or coals and these days many of them are powered by a gas flame inside the cooking chamber. Unlike other cooking methods, bread is baked in a tandoor by sticking the dough directly to the walls inside the oven.

Because the walls are so thick and the flame is inside, the heat is much higher as compared to a regular oven —over 700° Fahrenheit. Cooking with the tandoor must be approached with a different set of skills than western style roasting and baking. In my class, we will cover the proper approach, as well as the special equipment required for this ultra-high heat method.

We know that tandoor cooking is often associated with Indian and Persian cuisine, but what are the other culinary uses?

In today’s culinary world, the tandoor should simply be regarded as another method for creative chefs to put heat to food! If it can be put on a skewer and propped in the tandoor, you should give it a go.

Are there any at-home hacks for those of us who don’t own a tandoor oven?

So far, I’m aware of only one residential installation of a Wood Stone tandoor. Otherwise, a grill is probably the only place most home cooks can achieve 600-700° F. If you happen to have a stone hearth oven, that is also a great substitute.

Interested in learning to cook with 91��߹’s Wood Stone tandoor alongside Chef Mike? Click here to register today! If you have questions or are concerned about your level of experience, contact Chef Robert Ramsey at rramsey@ice.edu.

Culinary Arts Bread Culinary Technology Lab

Find Your Fare: Beginner’s Guide to Foraging

ohoadmin — Wed, 03 May 2017 16:00:44 +0000

Find Your Fare: Beginner’s Guide to Foraging ohoadmin Wed, 05/03/2017 - 12:00 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Foraged_Ingredients_4.27.17_edited-7_1.jpg.webp?itok=QYHp2PYl May 3, 2017

By Robert Ramsey — Chef-Instructor, Culinary Arts

Joseph Day is the director of horticulture at Agecroft Hall, a museum in Richmond, Virginia. Previously he ran the historic gardens at George Washington’s estate, Mount Vernon, worked in the gardens of Thomas Jefferson’s Monticello and studied roses at the Brooklyn Botanic Garden. Joseph Day and 91��߹ Chef-Instructor Robert Ramsey are lifelong friends who have been wilderness adventuring together for years. In this blog post, Chef Robert interviews Joseph about one of their favorite shared pastimes.

Drifting slowly downstream, Joseph suddenly yelled out, “Pull over to the right bank — to that small island over there!” We were floating down the meandering, bucolic south fork of the Shenandoah River, not far from the nation's capital. It was an unseasonably warm April day, and the dark storm clouds rolling over the Alleghany highlands made it feel even more like summer.

As we veered our canoe toward the starboard side, my buddy Scott wondered aloud why we were stopping. It turns out Joe had spotted a large crop of garlic mustard, an edible, leafy green plant. While it may have felt like summer on this particular day, these tasty, wild edibles reminded us that it really was April, after all.

To the untrained eye, it may have looked like just another grove of weeds growing on the forest floor, but for Joseph Day, Scott Parker and myself, it was dinner (and tomorrow's breakfast to boot). The aptly named bitter greens have strong flavors of horseradish, pepper and, of course, garlic and mustard. As the storm clouds rolled in and the rain began to fall, we decided to stay put, harvest some greens and remain under the still-thin leaf cover of the early spring forest.

By the time the storm cleared, we had gathered two hefty grocery bags of freshly picked greens, removed of their grit and sand by the rain. We were satisfied. There is wild food all around us — we just have to stop, look and know what to look for. Foraged foods are pure, fresh, delicious and almost always rewarding. Guided by Joseph, the more experienced forager in the group, we were able to find fresh herbs and produce, full of nutrients and free for the taking, without ever leaving our campsites.

Following this particular adventure, I reminisced with Joseph about our many exploits in nature. We started thinking about ways to share the joys of finding your own food with others. In this Q&A, we tackle some of the key questions that a novice forager might have, and developed a recipe using some of the best wild spring crops that the East Coast has to offer.

Robert: A lot of outdoor enthusiasts are interested in, but afraid of, foraging. Do you have any advice to help people feel at ease eating what they find?

Joseph: My first piece of foraging advice would be: learn the forest. Like fruits and vegetables, foraged foods are ripe only certain times of the year. The rest of the year, the plant is doing something else. Learn the whole life cycle of the plant, from early basal foliage to fruit and seed production. This will give you more confidence in what you are searching for.

How can someone who has never tried foraging get started?

In an ideal world, I would make contact with a local expert who can take the time to explain the life cycle of the best foraging plants. Otherwise, I would start with foraging flowers. The bright colors are easy to spot from your commute or your daily stroll. An example of this would be Cercis canandensis, commonly called eastern redbud. The bright purplish-red flowers are unmistakable and easy to find when quickly scanning the wood line.

Are certain times of the year best for foraging? Can you forage during all seasons?

I forage in all seasons, if not directly for the kitchen then just with my eyes. The dead of winter can be tricky, but if you keep your eyes open you can still find a decent crop. I would recommend early spring for the unguided novice forager. The early spring brings you the simple but flavorful greens and spring tonics that you missed during the winter. Late summer/early fall is when you find big fruit and nut crops which can be a much more substantial meal.

R: There is a common perception that foraging comes with the risk of food poisoning. What can people do to minimize this risk?

Information is key. I have been foraging since my early teens and have never had anything but a delightful meal of the local harvest. I also don’t take risks when it comes to foraging, I am certain in my identification before I harvest. If I am harvesting for a plant that has medicinal value, I consult an expert before I start using it.

What are you favorite foods to find? This can include plants, nuts, seeds, fungus, animals… anything.

I enjoy garlic mustard, passionflower for tea, verbascom for smoking, a good persimmon, pawpaws and the black walnut.

Are there foods/plants that people should avoid — either because they are dangerous, unhealthy or just plain unpleasant to eat?

Like everything else in the produce world, when it comes to harvesting it’s all about timing. Plants become less palatable and lose their freshness and taste profile as they go through their life cycle. For example, dandelions lose their tenderness as they mature, persimmons are almost inedible before the frost and pawpaws have a shelf life of about a day before they become too mushy.

Mushroom hunting is its own specialty. Do foragers need different skills or experience to take on this task?

Mushroom hunting requires much more research and knowledge: it can be dangerous. I would recommend a novice mushroom hunter to do their reading and forage with an expert at first. I also recommend using a mesh bag, like a leftover citrus or onion bag from the grocery store. Using a bag like this when harvesting fungus allows for dispersing spores for the next season.

Hardcore foragers are known for being secretive about the location of their finds. Do you know of any lore or anecdotes about the adventures of a forager?

Near my grandmother’s farm in Sperryville, Virginia, morel hunting was a major pastime in the spring months. There lives a professional morel hunter who searches and sells to local restaurants for top dollar — he starts out before dawn and doubles back to make sure he isn’t followed. These clandestine foragers were envied for their skill set and often accused of trespass.

As a boy, I recall being jealous of their ability to find the best crop and of their knowledge of the land. Most morel hunters are gathering for their own table and are usually happy to share the harvest, but will never tell you where they found the crop. I’ve seen fights and rifts between families. Another anecdote about morel hunting: Very often in Rappahannock County, Virginia they call morels “miracles.” This is because it’s a miracle to find one.

What can an amateur forager expect to find in the New York region this time of year?

Dandelion greens, flowers from the eastern redbud, crest, ramps, violet flowers, garlic mustard.

Sunnyside Eggs Over Sautéed Wild Greens With Morels and Ramps

Yield: serves 4

This recipe is simple and made with plants that are ready to harvest...RIGHT NOW! It's so easy you can make it on your next camping trip — all you have to bring is the eggs and a little butter.

Ingredients:

8 high-quality fresh chicken eggs
1 pound mixed wild greens (like mustards, chicory, dandelion or watercress)
1 small bunch ramps (about 5 or 6)
1 pound morel mushrooms (can be purchased, only forage if you are an expert)
4 ounces (1 stick) butter
¼ cup salt
Salt and pepper to taste

Preparation:

Mix the salt with approximately one gallon of water, mix thoroughly and add the morels to soak for one hour.
While the morels are soaking, carefully wash and dry the wild greens and ramps (in a salad spinner if you have one).
Cut the greens and the ramp tops (the green, leafy part of the ramps) into a chiffonade, or long, thin strips. Mix together in a large mixing bowl. Reserve the ramp bulbs (the white and pink part at the bottom).
Remove the morels from the water and use paper towels to gently dry them.
Returning to the ramp bottoms, remove the furry looking roots, and then mince the rest of the ramp.
In a large sauté pan, melt half the butter over medium heat. When it begins to bubble and brown, add the morels, a pinch of salt and sauté. If the morels are too wet, they will cool down the pan and you won’t hear any sizzling. If this happens increase the heat of your pan until it sizzles again. Sauté until browned and wilted, about five minutes.
Add the minced ramp bulbs to the pan. Cook, constantly stirring, until the ramp bulbs turn translucent, about one minute. Add the mixed greens to the pan, another pinch of salt and pepper, and sauté until wilted, another three to four minutes.
Remove the mixture from the pan and reserve (outside of the refrigerator).
Reduce heat to medium low and melt the other half of the butter. Crack the eggs into the pan and cook sunny side up to desired doneness, remembering to sprinkle each one with a little salt and pepper. Work in batches if your pan is not large enough to fit all eggs.
To serve, divide the mushroom and greens mixture between four plates, or just one platter if you’re eating family style. Top with a sunny side up egg and enjoy nature’s bounty!

Want to study the culinary arts with Chef Robert? Click here for more information on 91��߹’s Culinary Arts program.

Culinary Arts Farm to Table Food Culture Recipe Interview

The Ultimate Vegetarian Valentine’s Day Menu: Part III

ohoadmin — Fri, 10 Feb 2017 22:49:58 +0000

The Ultimate Vegetarian Valentine’s Day Menu: Part III ohoadmin Fri, 02/10/2017 - 17:49 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/joanna-kosinska-127887-unsplash.jpg.webp?itok=H2JjUHDA February 10, 2017

By Robert Ramsey — Chef-Instructor, Culinary Arts

This is the third part of a three-part Valentine’s Day menu. Get the first course here and the second course here!

Round out your vegetarian Valentine's Day with this savory main course. The presentation is beautiful and it's actually a lot simpler than it looks to create. Plus, the rich buttery crust and truffle-infused mushroom duxelles scream decadence and luxury. If any of the mushrooms are unavailable, you can substitute any type of fresh mushrooms that are available.

Truffle Mushroom Tart

Makes about two servings

For duxelles (filling)

Ingredients:

8 ounces button mushrooms
4 ounces shiitake mushrooms
4 ounces oyster mushrooms
1 large portobello cap
1/2 yellow onion
2 sprigs fresh thyme
1 sprig fresh rosemary
4 ounces white wine
1 ounce truffle oil
2 ounces + 1 ounce butter
Salt and pepper to taste

Directions:

Clean mushrooms and remove stems. Process mushrooms in food processor, pulsing until mushrooms are finely minced, but not puréed into a paste. Reserve.
Finely mince the onion, rosemary leaves and thyme leaves. Melt the butter in a large saucepan over medium heat. Add the mushrooms and sauté until they cook down to about half the original volume. They should have a very dark color. Add the onion, thyme and rosemary and continue to sauté until onions are soft, about five minutes.
Next, add the white wine and continue to cook over medium heat. Allow the wine to reduce and absorb into the mushrooms, about five more minutes.
Remove the mixture from the heat, stir in the butter and truffle oil, and season with salt and pepper. Chill and reserve.

For the crust

Ingredients:

2 sheets puff pastry
1 egg
Small amount of flour for dusting work surface.

Directions:

Preheat oven to 425° F.
Remove puff pastry from the freezer and allow it to warm up slightly at room temperature on a lightly floured work surface. It should remain firm, but slightly pliable, about five minutes.
Using the bottom of an 8-inch tart pan, or just an 8-inch plate as a guide, cut two matching circles from the puff pastry. Place one circle on a baking sheet and the other back in the freezer.
Next, pile the duxelles filling into a mound in the center of the puff pastry, leaving a one-inch ring around the edges. Transfer back to the freezer for five to ten minutes to re-firm the puff pastry.
While the crust is in the freezer, make your egg wash by beating together one whole egg with one ounce of cold water.
Remove both the top and bottom crust from the freezer and return to your work station. Before proceeding with the tart assembly, cut a small hole directly in the center of the top crust (the one with no mushrooms on it), about the size of a pencil. Brush the bottom crust (the one with the duxelles filling on it) with the egg wash, covering just the portion of crust not covered by duxelles. Place the now pliable top crust on and press the two sheets of puff pastry together. Be sure to seal the seams tightly — you can really pinch the edges together.
At this point you’re ready to decorate the crust. First, using the backside of a paring knife blade, pull the edge of the dough inward at one-inch intervals to make scalloped edges (see photo). Once you have scalloped all edges of the tart, cut curved lines into the tart top with the tip of the paring knife. The lines should connect from the center vent hole to each of the scallops on the edge, making a graceful curve as they go (see photo). The cuts should not go more than halfway through the puff pastry dough.

To finish

Brush the entire tart carefully with the remaining egg wash. Make sure it is evenly coated and that there is not excessive egg wash pooling anywhere on the tart or it will burn.
Place the tart into preheated oven. The tart will need to bake for about 20 minutes. It should be rotated about halfway through the cooking to ensure even browning.
Once the tart is a dark, golden brown, puffed up and shiny, it is ready. Remove from the oven and allow it to sit for at least 30 minutes before cutting.
This dish is beautiful served with a simple green salad, dressed with just a little oil and vinegar.

Want to study the culinary arts with Chef Robert? Click here for more information on 91��߹'s career programs.

Valentine's Day Vegetarian Recipe

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The Ultimate Vegetarian Valentine’s Day Menu: Part II

ohoadmin — Mon, 06 Feb 2017 13:45:58 +0000

The Ultimate Vegetarian Valentine’s Day Menu: Part II ohoadmin Mon, 02/06/2017 - 08:45 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Veg_Valentine_fig_toast_1%20%281%29_0.jpg.webp?itok=ub_0-cnc February 6, 2017

By Robert Ramsey — Chef-Instructor, Culinary Arts

This is the second part of a three-part Valentine's Day menu. Get the first dish here!

Figs and honey have long been considered aphrodisiacs by cultures the world over, so we’ll use both in this sweet and savory combination. Figs were supposedly the favorite fruit of Cleopatra and honey was prescribed by Hippocrates to boost libido. In short, this is the perfect Valentine’s Day appetizer, regardless of whether you stick to a vegetarian diet or not.

Fig and Ricotta Toast

Makes about two servings

1 pint fresh figs
1 small shallot
2 ounces wildflower honey
3 ounces extra virgin olive oil
1 cup fresh ricotta cheese
1 teaspoon sweet paprika
1 teaspoon freshly ground black pepper
1 large handful arugula
1 tablespoon champagne vinegar (or white wine vinegar)
Salt to taste
4 slices of crusty, country style bread

Start by slicing your figs in half. Then mince the shallot. Reserve in a mixing bowl together.
In a separate bowl, whisk together ricotta, half the olive oil, the black pepper and a pinch of salt. Whisk this mixture vigorously until smooth. Reserve.
Next, separately whisk together the honey, remaining olive oil, vinegar, paprika and another small pinch of salt to form the dressing.
Toast the sliced bread until lightly crisp.
Add the arugula to the bowl with the figs and shallots, and gently mix with the dressing. Be careful not to overdress, you may not need it all.
To assemble, spread a quarter of the ricotta mixture on each slice of toast. Pile the fig mixture on top. Drizzle with a little extra honey dressing if desired.

Ready to get into the kitchen with Chef Robert? Click here for more information on 91��߹'s culinary arts program.

Valentine's Day Vegetarian Sandwiches Recipe

The Ultimate Vegetarian Valentine’s Day Menu: Part I

ohoadmin — Tue, 31 Jan 2017 14:00:57 +0000

The Ultimate Vegetarian Valentine’s Day Menu: Part I ohoadmin Tue, 01/31/2017 - 09:00 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Veg_Valentine_3_0.jpg.webp?itok=algfoFbs January 31, 2017

By Robert Ramsey — Chef-Instructor, Culinary Arts

This Valentine’s Day, skip the reservations race and treat your special someone to a decadent homemade meal. To help you conquer the most important step — menu planning — 91��߹ Chef Robert Ramsey came up with the perfect, balanced, veggie-forward three-course meal, beginning with a winter citrus salad, followed by fig and ricotta toasts and ending with a rich truffle mushroom tart. The only things missing are a bottle of wine and a good playlist.

People often forget that citrus comes into season in the winter. This time of year, the fruit is at its sweetest, juiciest and most alluring...perfect for Valentine's Day. If you can't find every variety used in this recipe, use any mix of citrus fruit you desire. Here, we top it with a sprinkling of pomegranate seeds, also a winter crop. According to legend, Aphrodite, the Greek goddess of love, is credited with planting the first pomegranate tree.

Winter Citrus Salad Servings: Makes about two servings

Ingredients:

1 navel orange
1 blood orange
1 ruby red grapefruit
2 tangerines
½ medium red onion
½ fennel bulb
½ bunch fresh mint
Seeds of 1 pomegranate
4 tablespoons good quality extra virgin olive oil
1-2 teaspoons crushed pink peppercorns
Maldon salt for finishing

Preparation:

Peel all citrus using a paring knife. Make sure all white pith is removed.

Cut citrus into various shapes — segments, wedges and slices add visual interest. Toss together in a mixing bowl and reserve at room temperature.
Slice red onion and fennel very thinly. I like to use a Japanese mandolin to ensure even cuts. Add the fennel and onion to the citrus mixture. Sprinkle a good pinch of Maldon salt (or any large flake salt) and the pink peppercorns. Toss well and allow salad to sit for 15-20 minutes.
While salad is sitting, rough chop or tear the mint, leaves only.
Finish the salad by tossing the mint, olive oil, pomegranate seeds and citrus mixture together.
Transfer to two plates, finish with a sprinkle of Maldon salt and a drizzle of olive oil, if desired.

Interested in studying culinary arts with Chef Robert? Click here for more information on 91��߹'s career programs.

Salads Valentine's Day Recipe