More than a cooking school - CIA Sizzle

Piping Icing & Decorating Cupcakes

Cupcakes are the perfect treats to please every sweet tooth. Chef Stéphane Weber of The Culinary Institute of America has some great suggestions on how you and your family can create beautifully decorated cupcakes easily using a pastry bag and various piping tips that you can find at most kitchen and craft stores. For a fun and creative family project, ask your kids to help decorate the iced cupcake tops using the abundance of pastel colored candies available during the Spring season.

According to Wedding Cakes and Cultural History by Simon R. Charsley, piping icing onto cake is said to have been invented in M. Lorsa's confectioner shop in Bordeaux. An unnamed apprentice cut off the point of a paper poke that was used to sell sweets, filled it with a left-over meringue mixture, and used it to write his name onto a work bench. The owner quickly realized the possibilities and began to experiment using different icings and perfecting techniques to produce elaborately designed cakes. Soon after, small metal funnels of various sizes to extrude different shapes were developed to fit into the bottom of a piping bag.

Chef Weber used the following recipes from The Culinary Institute of America Cake Art cookbook for both the cupcakes and the Italian Buttercream frosting. However, if you are pressed for time, the chef suggests using a box cake mix to prepare your cupcakes, and make frosting using the simple recipe on the back of the box of confectioner's sugar.

The Cake Art cookbook (Lebhar-Friedman 2008) is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds/.

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Lemon Chiffon Cupcakes with piped Italian Buttercream icing.

Photo Credit: CIA/Keith Ferris

Lemon Chiffon Cupcakes

Makes 24 cupcakes

* 3 cups cake flour
* 2 tsp baking powder
* 1 cup sugar, divided
* 4 large egg yolks
* 1 cup vegetable oil
* 1 cup water
* 1/2 tsp vanilla extract
* Zest of 1 lemon
* 4 large egg whites

1. Preheat the oven to 375°F. Place paper cupcake inserts inside cupcake pan.

2. Sift the flour, baking powder, and half the sugar together into a large mixing bowl or stand mixer bowl and reserve.

3. In another large mixing bowl or stand mixer bowl, combine the egg yolks, oil, water, vanilla, and zest. Mix with a handheld mixer or whip attachment until thoroughly combined, about 1 minute.

4. Add the egg yolk mixture gradually to the dry ingredients, mixing with a handheld mixer or whip attachment on medium speed until a paste forms. When a paste has formed, scrape down the sides of the bowl, and continue adding the remainder of the yolk mixture until it is all incorporated. Beat for an additional 2 minutes on medium speed.

5. In a separate mixing bowl or stand mixer bowl, whip the egg whites with a clean whip attachment on medium speed until soft peaks form. Gradually add the remaining sugar while beating the egg whites and continue to beat until medium peaks form.

6. Gently blend 1/3 of the beaten egg whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites.

7. Divide the batter evenly among the prepared cups.

8. Bake at 375°F until the top of a cake springs back to the touch, about 20 minutes.

9. Let the cakes cool in the pans for a few minutes before removing them to a wire rack to finish cooling. The cakes are ready to frost now, or they can be wrapped and stored at room temperature for 2 days, or frozen for up to 3 weeks.

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Italian Buttercream

Makes about 7 cups

* 2 cups sugar
* 1/2 cup water
* 8 large egg whites
* 4 cups unsalted butter, cubed, room temperature
* 1 tbsp vanilla extract

1. Combine 1 1/2 cups of the sugar with the water in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Continue cooking without stirring to the soft ball stage (240°F).

2. Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the wire whip attachment.

3. When the sugar syrup has reached approximately 230°F, whip the egg whites on medium speed to soft peak consistency. Gradually add the remaining 1/2 cup of sugar and beat until the egg whites hold to medium peaks.

4. When the sugar syrup reaches 240°F, immediately pour it into a heatproof glass measuring cup with a pouring spout. This will allow better control of the flow of the hot syrup into the egg whites. You can also stream the hot syrup into the egg whites directly from the pot, if desired. Pour the sugar syrup into the egg whites with the mixer running on medium speed. As soon as all of the syrup has been added, increase the speed to high and continue to whip until the meringue has cooled to room temperature.

5. Add the cubed butter gradually, mixing after each addition until fully incorporated and scraping down the sides of the bowl as necessary. Blend in the vanilla. The buttercream is ready for use or may be tightly covered and stored in the refrigerator for up to 1 week.

The CIA Shares Its Culinary "Secrets" Online

World's Premier Culinary College Launches New CIA Culinary Intelligence Blog.

The Culinary Institute of America in Hyde Park, NY has introduced a new blog--CIA Culinary Intelligence--to share the college's culinary "secrets" more easily. Originally founded in 1946, the world's premier culinary college has not shared its recipes so widely until now. The new blog--inspired by the college's famous acronym with a nod to the "other" CIA, the Central Intelligence Agency--allows food enthusiasts to sample the recipes of the CIA and learn from the college's expert chef-instructors through streaming videos provided at www.ciaculinaryintelligence.com.

The CIA Culinary Intelligence blog, part of the CIA's extensive presence in the world of new media, was created to complement other existing online offerings from the college. These include the CIA's new branded page on YouTube (www.YouTube.com/CIANetwork), and the college's presence on social networking sites such as Facebook and MySpace, as well as its impressive list of podcasts with celebrity alumni that range from Duff Goldman to Charlie Palmer online at www.ciachef.edu/podcasts.

With new seasonal recipes and instructional videos posted monthly, the CIA Culinary Intelligence blog showcases the talents of the college's 140-plus chefs and instructors from 16 countries. Designed with tools that allow members of the media, consumers, and prospective students to subscribe to the CIA's RSS feed, the blog allows individuals to readily share recipes and video through a wide variety of social networking sites.

The Culinary Institute of America and Epicurious.com Team Up with a Winning Recipe and Video for St. Patrick's Day: Irish Soda Bread

If you're like countless others who anxiously await St. Patrick's Day, you have already begun to plan your celebration. You've rummaged the closet in search of green clothing, decorated your home with shamrocks and leprechauns, and searched countless cookbooks for Irish specialties. Before you finalize your menu, be sure to include soda bread. You'll get some great tips on how to make it by watching CIA Chef Eric Kastel and Epicurious.com Editor-in-Chief Tayna Steel in the video below. Sliced thick, slathered with butter, and served alongside corned beef and cabbage, soda bread adds a festive flair to every St. Patrick's Day meal.

With a history spanning more than two centuries, soda bread is a traditional Irish specialty. The first loaf, consisting of little more than flour, baking soda, salt, and sour milk, made its debut in the mid-1800s when baking soda found its way into Irish kitchens. At the time, bread-making in rural Ireland was performed domestically using minimal ingredients, equipment, and experience. Baking soda offered home cooks the opportunity to broaden their repertoire of recipes. Providing a quick, convenient, and reliable leavener, baking soda was simple to work with and easy to store. It also produced a better-tasting bread than what was originally available in the 19th century, making soda bread a staple of the Irish diet.

Today, soda bread is enjoyed throughout the world. Many take pleasure in its tangy flavor, dressing it with butter and preserves for breakfast, eating it with cheese for a light snack, or serving it as an accompaniment to a celebratory feast. As a quick bread, it is simple to prepare. The ingredients come together in a matter of minutes and the loaf is ready to eat in under half an hour. Soda bread can be made with a variety of flours and include a number of added flavors and textures from dried fruits, herbs, and seeds. The Culinary Institute of America's version, prepared with the addition of sugar, raisins, and caraway seeds, uses white cake flour for a light, tender crumb.

"Like most baked goods, soda bread doesn't keep for long," says Chef Kastel. "If properly cooled, wrapped well in plastic, and stored at room temperature, it will maintain its quality for about two days."

To keep the bread moist and preserve its unique texture, some traditional recipes recommend wrapping freshly baked loaves in a clean tea towel while they cool. When serving, divide the bread into quarters using the cross on top of the loaf as a guide. The characteristic marking, cut into the dough before baking, allows ample room for the loaf to expand in the oven and provides four pre-portioned sections, also known as "farls." Legend suggests that the cross is sliced into the bread to scare away evil spirits. Truth or folly, soda bread wouldn't be soda bread without it.

This recipe, along with more than 175 others, is explained and illustrated in The Culinary Institute of America's Breakfasts and Brunches cookbook (Lebhar-Friedman 2005), which is available for purchase at bookstores nationwide or online at www.ciachef.edu/enthusiasts/cookbooks_dvds.

 

Irish Soda Bread

Photo Credit: CIA/Ben Fink

Soda Bread

Makes two loaves or sixteen rolls

• 4 cups cake flour
• 1 tablespoon baking soda
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/4 cup vegetable shortening
• 1 cup dark raisins
• 1 tablespoon caraway seeds
• 1 cup cold milk

Preheat the oven to 400°F. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.

Sift the flour, baking soda, sugar, and salt together into a large bowl. Using a pastry cutter or two knives, cut the shortening into the dry ingredients until it resembles coarse meal.

Add the raisins, caraway seeds, and milk. Mix the dough until just combined; avoid over-mixing as this will cause the dough to toughen.

Turn the dough into a lightly floured surface. Press the dough into a ball. Form the dough into two equal loaves, or cut into sixteen equal pieces to make rolls. Dust with flour and lightly score an "X" across the top of each roll or loaf with a sharp knife.

Bake the soda bread until it is lightly browned and sounds hollow when tapped on the bottom, about eight to ten minutes for rolls and twenty-five minutes for loaves. Wrap the bread in a tea towel directly out of the oven.

Cool the soda bread in the tea towel on a wire rack before serving. It can be held at room temperature for up to two days or frozen for up to four weeks.


Nutrition analysis per 2.5-ounce serving: 210 calories, 4g protein, 41g carbohydrate, 4g fat, 520mg sodium, 0mg cholesterol, 1g fiber.

Roasted Pumpkin Seeds and Pumpkin Carving

The arrival of the cool autumn weather brings truckloads of pumpkins just waiting to be carved into Jack-O-Lanterns. The end result: a gorgeous gourd to lure trick-or-treaters, as well as oodles of leftover pumpkin seeds.

"Pumpkin seeds are a delicious and healthy snack, so be sure to save them when you carve your Halloween pumpkins," explains Chef David Kamen, professor at The Culinary Institute of America. "Roasting them is easy; simply remove them from the pulp, rinse, season, and roast. For a little extra kick I recommend adding a little cayenne pepper before roasting."

According to the Encyclopedia of Food and Culture, Halloween was brought to North America by Irish and British colonists. The Irish celebrated a harvest festival by carving lanterns out of large turnips. These were given faces and handles to be carried around or set up on walls to create a spooky atmosphere. When the tradition was brought to the new world, settlers found that hollow pumpkins were much easier to carve than hard turnips. Irish folklore tells the tale of "Jack of the Lantern," a wandering spirit of a man who was refused entry into either heaven or hell in the afterlife and doomed to forever roam the earth carrying a turnip lantern that held a piece of burning coal. Today, Americans continue the tradition of carving jack-o-lanterns to cast an eerie glow on Halloween night.

CIA Chef David Kamen suggests some advance planning before going out to buy your pumpkins. "Select the designs you like first so you can choose a pumpkin with the right size 'canvas' for your creation," he says. "This way you can ensure a perfectly carved pumpkin each and every time."

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Roasted Pumpkin Seeds

1 1/2 cups pumpkin seeds
2 tablespoons olive oil or non-stick cooking spray
1 teaspoon salt

1. Remove the seeds from the pulp and strings. Place in a strainer and rinse under water. Pat dry with a paper towel.

2. Toss the dried seeds in olive oil or spray a baking sheet with cooking spray. If seeds are coated in oil, place them on a parchment-lined baking sheet. If you are using cooking spray, spray directly onto the baking sheet. Spread the seeds out to form a single layer and place in a 325º F oven, stirring often to ensure even browning until a pleasant aroma is apparent, approximately 25 minutes.

3. Remove immediately and transfer to a fresh pan or plate to cool.

4. Roasted pumpkin seeds can stay in an air-tight container for a few days.

Nutrition analysis per 1-ounce serving: 180 calories, 6g protein, 3g carbohydrate, 16g fat, 240mg sodium, 0mg cholesterol, less than 1g fiber.

Pumpkin Carving Basics

1. Choose a pumpkin with a flat bottom if you want it to sit in the window or on your front porch. You can cut out the bottom and place the pumpkin over a candle to make it steady. Depending on the pattern you wish to use you may opt for one that is round or oblong.

2. Make a design for carving, purchase the ones in the store, or download one from the Web.

3. Cut out the pumpkin top or bottom depending on the pattern you are using. Scoop out the insides and scrape the sides clean. If you cut off the top, make sure you remove any pulp that may hang down inside the pumpkin.

4. Transfer the image from a template using the manufacturer's directions or draw one on with a magic marker.

5. To carve, you can use the tools from the purchased kit or a paring knife. Cut perpendicular to the pumpkin using a sawing motion.

6. You can light your pumpkin with a candle or use a glow stick.

Happy Halloween!

Summer's Not Over Yet: CIA's Baked Apples on the Grill

Apple season is upon us, and the chefs of The Culinary Institute of America suggest that you take advantage of this opportunity to select a variety of apples from your local farmer's market. Such a versatile ingredient as the apple can be prepared in numerous ways; whether baked, grilled, or roasted, each particular variety has characteristics that make it unique. With apples in such abundance, now is an excellent time to take them home and experiment to determine which apple variety is your favorite.

"In New York's Hudson Valley we have no shortage of apple varieties. Early September apples such as Paula or Ida Red, cousins of the McIntosh, will work well for this recipe if they are not over-baked," explains Carol Hawran of The Culinary Institute of America in Hyde Park, NY. "Rome Beauty, Empire, or Golden Delicious apples are always reliable standbys as they have enough body to hold their shape well."

Baked apples are ideal for a warm day and can be made right on your grill. Put them on just as you take off your dinner, and by the time you've eaten and brewed coffee, the apples are ready to eat. Apple Crisp, with a sweet crumbly topping made with oats, will warm up any cool evening. Top it with a wedge of cheddar cheese or a dollop of lightly sweetened whipped cream for a dessert that is sure to please.

These and other great recipes can be found in The Culinary Institute of America's cookbook, Grilling (2006, Lebhar-Friedman), available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.

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Baked Apples filled with Walnuts and Cream

Makes 8 servings

•  2 tablespoons chopped toasted walnuts
•  2 tablespoons packed light brown sugar
•  2 tablespoons softened butter
•  8 prunes, pitted and diced small
•  1/2 teaspoon grated lemon zest
•  8 McIntosh apples, cored
•  2 tablespoons Calvados
•  3 tablespoons maple syrup
•  1/2 cup heavy cream

1. Preheat a gas grill to medium. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

2. Combine the walnuts, brown sugar, butter, prunes, and lemon zest, and mix until evenly blended. Pack the mixture into the cored apples.

3. Cut 8 large rectangles of foil and fold each in half to make squares. Set 1 filled apple in the center of each square. Drizzle each apple with some of the Calvados (less than 1 teaspoon per apple) and a little of the maple syrup (less than 1 teaspoon per apple). Pull up the sides of the foil around the apple to make a vented pouch.

4. Grill the apples over direct heat until soft and the juices that collect in the bottom of the pouch are a rich brown, about 35 to 40 minutes. Turn the pouches occasionally as the apples cook.

5. Whip the heavy cream just until lightly thickened and still somewhat runny. Whisk in the remaining maple syrup.

6. To serve, place a baked apple on each serving dish. Pour the accumulated juices from the foil pouches over the grilled apples, and then spoon some of the whipped cream over them.

7. Serve immediately.

Nutrition analysis per 7.5-ounce serving: 270 calories, 1g protein, 46g carbohydrate, 10g fat, 30mg sodium, 30mg cholesterol, 6g fiber.

Baja-Style Fish Tacos with Southwestern Slaw, Chipotle Pico de Gallo, and Mexican Crema

Fish tacos are among the most sought-after fare available from the abundance of marine life in the Sea of Cortez and the Pacific Ocean surrounding Baja, Mexico. While the inhabitants of Baja originated the idea, we can thank a U.S. college student who visited San Felipe on spring break for introducing them to us. Ralph Rubio fell in love at first bite and was able to get the recipe from the creator of his favorite fish taco. In 1983, Rubio began serving his own adaptation in San Diego, CA. Today they are gaining popularity, and different variations--whether battered and fried or not--are popping up on menus across America. The Culinary Institute of America's chefs created the grilled version below that is perfect for an outdoor summer party.

"The combination of the fish and coleslaw is heady and robust, a perfect match for the rich taste of the pico de gallo and the lime-scented Mexican crema," says CIA Chef Joe DiPerri. "Cut down on assembly time and spend more time with your guests by setting up a buffet of ingredients that allow your family and friends to build their own."

The following recipes can be found in The Culinary Institute of America's Grilling (2006, Lebhar-Friedman) cookbook, which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.

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Baja-Style Fish Tacos

Makes 8 servings

2 lb mahi-mahi
1/2 cup vegetable oil
3 tbsp lime juice
5 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp minced garlic
Salt, to taste
8 flour tortillas, 8 inches in diameter
Southwestern Slaw (recipe follows)
1 cup Chipotle Pico de Gallo (recipe follows)
1/2 cup Mexican Crema (recipe follows)

Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Cut the mahi-mahi into 16 equal slices.

Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.

Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.

Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.

Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of Mexican Crema, fold in half, and serve immediately.

Nutrition analysis for fish and tortilla per 6-ounce serving: 280 calories, 25g protein, 26g carbohydrate, 8g fat, 580mg sodium, 80mg cholesterol, 2g fiber.

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Southwestern Slaw

Makes 8 servings

2 cups fine-shredded green cabbage
2 tsp lime juice
2 tsp honey
2 tbsp minced red onion
2 tsp minced jalapeños
2 tsp chopped cilantro
Salt, to taste

Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving.

Nutrition analysis per 2-ounce serving: 20 calories, 1g protein, 5g carbohydrate, 0g fat, 140mg sodium, 0mg cholesterol, 1g fiber.

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Chipotle Pico de Gallo

Makes 1 cup

1 cup medium-dice tomatoes (seeded before dicing)
4 tsp minced red onion
1/2 tsp red wine vinegar
1/2 canned chipotle pepper, minced
Salt, to taste
1 tbsp cilantro chiffonade (cut into thin strips)

Combine all the ingredients and mix well. The pico de gallo is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.

Nutrition analysis per .5-ounce serving: 5 calories, 0g protein, 1g carbohydrate, 0g fat, 95mg sodium, 0mg cholesterol, 0g fiber.

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Mexican Crema

Makes 1/2 cup

1/2 cup Mexican sour cream
1/2 tsp finely grated lime zest
2 tsp lime juice

Combine all the ingredients and mix well. The cream is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.

Note: If you cannot find Mexican sour cream at the store, substitute regular sour cream. Mexican sour cream has a milder acidic bite and a little more salt.

Nutrition analysis per .5-ounce serving: 30 calories, 0g protein, 1g carbohydrate, 2.5g fat, 5mg sodium, 5mg cholesterol, 0g fiber.

Start Dad's Special Day with a Hearty Breakfast

While Father's Day is celebrated in different countries on different dates, the U.S. reserves the third Sunday in June to show Dad how much we appreciate him. Americans decided on the June date due to the efforts of Mrs. Sonora Smart Dodd from Creston, WA. She wanted to honor her Civil War veteran father, William Jackson Smart, for raising six children as a single parent. Dodd suggested June 5, which was the anniversary of his birthday, but since there was not enough time to get a celebration organized it was postponed to June 19, 1910. In 1966, President Lyndon Johnson made Father's Day a national holiday and in 1972 the date was permanently set as the third Sunday in June.

Whatever your plans are with Dad this year, CIA Chef David Barry suggests you start his day by treating him to a hearty breakfast. "My favorite is Steak and Eggs with Hash Browns," says Chef Barry. "Breakfast steaks are usually smaller than those you might serve at dinner, you can choose steaks of any size you like, from a 3-ounce piece of tenderloin to a hearty bone-in porterhouse." Need something a little on the lighter side? Serve Dad a "hole in one" with our Toad in the Hole recipe below.

These and other great recipes can be found in The Culinary Institute of America's Breakfast & Brunches (2005, Lebhar-Friedman) and Grilling (2006, Lebhar-Friedman), which are available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds/.

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Broiled Silroin Steak with Sautéed Mushrooms

Makes 4 Servings

1 tablespoon butter
2 tablespoons minced shallots
3 cups sliced white or exotic mushrooms
Salt and black pepper
1/4 cup dry white wine
4 sirloin steaks (about 5 ounces each)
1 tablespoon vegetable oil, or as needed

Heat the butter in a large heavy skillet over medium heat. Add the shallots and cook until they are translucent and soft, about 3 minutes.

Increase the heat to medium-high and add the mushrooms. Season with a pinch of salt and a pinch of black pepper. Sauté until they develop a golden color, a rich aroma, and most of the liquid they release has cooked away, about 12-15 minutes.

Add the white wine, stirring to release the drippings in the pan. Simmer until the wine is reduced, about 3 minutes. Keep the mushrooms warm if you are broiling the steaks right away, or let them cool and keep refrigerated up to 2 days.

Preheat the broiler and the broiler pan.

Blot the steaks dry and season them with the remaining salt and pepper. Brush lightly with the oil.

Place the steaks on the broiler pan. Broil until browned on the first side, about 4 minutes. Turn the steaks and continue broiling to the desired doneness, about 5 more minutes for medium rare.

Serve the steaks on a heated platter or plates topped with hot sautéed mushrooms.

Chef's note: Use a variety of mushrooms--oyster, procini, and shiitake, or others when they are available--to underscore the indulgence of this simple but singular dish.

Nutrition analysis per 8.5-ounce serving: 230 calories, 23g protein, 5g carbohydrate, 13g fat, 510mg sodium, 60mg cholesterol, 1g fiber.

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Scrambled Eggs

Makes 4 Servings

This recipe is simple to make in smaller amounts. Plan on two or three eggs per person and use enough oil or butter to liberally coat the pan.

12 large eggs
1/4 cup whole milk
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons clarified butter or canola oil

Whisk eggs and milk in a bowl and season with the salt and pepper.

Heat 2 tablespoons butter or oil in a large sauté pan over medium-high heat until almost smoking. Add half of the eggs to the pan and stir until they are soft and creamy, about 1 1/2 minutes for soft scrambled or 2 minutes for hard scrambled eggs.

Remove the eggs from the heat when fully cooked but still moist, and serve at once on heated plates. Repeat with the remaining butter or oil and eggs to make the second batch.

Nutrition analysis per 6.5-ounce serving: 260 calories, 22g protein, 4g carbohydrate, 16g fat, 800mg sodium, 725mg cholesterol, 0g fiber.

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Hash Brown Potatoes

Makes 4 Servings

Instead of cubing the potatoes, as we do in this recipe, you can opt to grate the potatoes and then shape them into cakes before pan frying.

3 large Yukon gold potatoes
1 teaspoon salt, divided use
2 tablespoons vegetable oil
1 tablespoon chopped parsley
Ground black pepper to taste

Scrub and peel the potatoes. Put them in a large pot with enough cold water to completely submerge them. Place the pot over medium-high heat and bring to a simmer. Add 1/2 teaspoon of the salt to the water and cook the potatoes until you can easily insert a skewer or paring knife about halfway into the potatoes, about 20 minutes. Drain the potatoes and return them to the pot. Cook them over low heat until they stop giving off steam, about 5 minutes.

Remove the potatoes from the pot. As soon as they are cool enough to handle, cut into medium dice. Set aside.

Heat the oil in a large skillet over medium heat. Add the potatoes; they should be in a single layer, so work in batches if necessary. Cook until the potatoes are browned on the exterior and very tender on the interior, turning the potatoes occasionally with a spatula, about 10-12 minutes. Transfer to a bowl or platter and keep warm while cooking the remaining potatoes. Stir in the parsley, adjust the seasoning with the remaining salt and pepper to taste, and serve while very hot.

Nutrition analysis per 8.5-ounce serving: 220 calories, 5g protein, 41g carbohydrate, 4.5g fat, 390mg sodium, 0mg cholesterol, 5g fiber.

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Toad In A Hole

Makes 4 servings

8 slices sourdough bread, about 3/4-inch thick
1/2 cup melted butter, or as needed
8 eggs
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste

Cut holes in the center of each slice of bread using a 2 1/2-inch biscuit cutter. Be sure not to get too close to the crust of the bread. Brush both sides of each slice of bread with the melted butter.

Heat a griddle to medium-high heat. Griddle the bread on 1 side until golden brown, about 1 to 2 minutes. Flip each piece of bread over and crack 1 egg into the hole in each piece of bread.

Season the eggs with salt and pepper. Fry the eggs for about 2 minutes for sunny-side-up eggs, 3 minutes for medium yolks, and 3 1/2 to 4 minutes for hard yolks. Flip the bread over, being careful not to break the yolk, and cook for 30 seconds more, if desired.

Serve immediately.

Nutrition analysis per slice (4-ounce serving): 290 calories, 11g protein, 33g carbohydrate, 12g fat, 720mg sodium, 225mg cholesterol, 2g fiber.

Cinco de Mayo: A Day to Celebrate Mexican Food & Heritage

It's Cinco de Mayo! A day to celebrate...what, exactly? Most Cinco de Mayo celebrations in the U.S. revolve around Tex-Mex foods and Mexican libations. There are margaritas, piñatas, mariachi bands, and maybe a sombrero or two. Brightly colored banners proclaim the coming of this much-misunderstood fifth day in May--but do we really know what we're celebrating?

Many believe, incorrectly, that Cinco de Mayo is the Mexican Independence Day, like our Fourth of July. But Cinco de Mayo is really the celebration of the victory at the Battle of Puebla in 1861--51 years after Mexico's battle for independence began. Puebla, a small town in east-central Mexico, was the setting for this dramatic battle in which a force of 4,500 lightly armed Mexicans defeated 6,000 well-armed and highly trained French soldiers.

Though a popular celebration in the U.S., Cinco de Mayo is more of a regional celebration in and around Puebla, according to Chef Iliana de la Vega, a Latin cuisines specialist at The Culinary Institute of America, San Antonio. Chef de la Vega came to the CIA's newest campus in San Antonio from Oaxaca, Mexico and will spend her first Cinco de Mayo in the U.S. this May.

"I'm excited to see the Cinco de Mayo celebrations here in San Antonio, but this is not as big a deal as our Independence Day celebrations on September 16," she said. "It is certainly a U.S. commercial success but it also highlights Mexican heritage, culture, and food."

Chef de la Vega's recipes for Rajas Poblanos con Crema (poblano pepper strips with cream) and Caldo de Hongos (mushroom soup) use authentic Mexican ingredients. They are simple, traditional Mexican foods that you might not see on your local Tex-Mex restaurant menus.

For the Rajas Poblanos con Crema, Chef de la Vega uses poblano peppers. "Poblanos are mild inexpensive peppers that are easy to stuff, and are available year-round. They are a little spicy, but not too hot. The basic method to use them involves roasting, peeling, de-veining, and seeding them," she said.

"When roasting the poblano chiles, be careful not to overcook them. Just roast enough to peel the skins off. For the Caldo de Hongos, you can use white button mushrooms or a mixture of your favorites."

Like those who fought in the Battle of Puebla, these traditional Mexican recipes, though simple, can rise above the commercial hype and celebrate the true culinary heritage of our neighbors to the south.

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Rajas Poblanos con Crema

(Poblano Slices in Creamy Sauce)

Serves 6

6 poblano chiles
1 cup vegetable oil
2 medium white onions, finely sliced
1 cup Crema Mexicana or Crème fraiche*
1/2 cup Queso Fresco (Mexican cheese), cubed**

Make a 1-inch slit on each chile. Heat the oil in a medium skillet. Fry the chiles in the oil, turning them until completely blistered. Set aside to cool.

Peel the cooled chiles. Discard the seeds and stems. Slice the chiles.

Heat 2 tablespoons of oil in a large sauté pan. Add the onions and sauté for 5 minutes. Add the chiles and sauté for another 3-5 min, until cooked. Add the cream, salt to taste, and bring the mixture to a boil. Just before serving, add the cheese. As soon as the cheese is warm, serve immediately.

*Heavy cream may be substituted.

**Mild feta cheese may be substituted.

Variation: You can add cooked corn kernels.

Chef's notes: Serve with hot tortillas, over white rice, or with grilled meat, chicken, or fish.

Nutrition information, per 9-ounce serving: 220 calories, 5 grams protein, 16 grams fat, 14 grams carbohydrates, 45 milligrams sodium, 60 milligrams cholesterol, 3 grams fiber.

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Caldo de Hongos

(Mushroom Soup Broth)

Serves 6

2 pounds mushrooms, white cap or a mixture of white cap and crimini, cleaned and brushed free of dirt
1/4 cup olive oil
1 large white onion, finely chopped
3 garlic cloves, finely chopped
2 jalapeños chilies, or to taste, finely chopped
1/4 cup fresh epazote leaves or cilantro, chopped
6 cups chicken broth

Cut and discard the foot end of each mushroom. Slice each in half lengthwise, and finely slice the halves.

In a large stockpot, heat the olive oil. Add the onions and sauté for 2 minutes. Add the garlic and sauté for a few seconds. Add the chiles to taste, and add the sliced mushrooms. Cover the pot with a lid and reduce the heat to low. Allow the vegetables to cook and gently sweat for about 10 minutes, or until softened.

Add the broth, and season to taste.

Nutrition information, per 15-ounce serving: 170 calories, 9 grams protein, 11 grams fat, 12 grams carbohydrates, 80 milligrams sodium, 0 milligrams cholesterol, 1 grams fiber.

Go "Green" for Earth Day with Thai Pea Soup

In 1970, the first Earth Day was organized to promote environmental awareness and encourage stewardship of our natural resources. That first, massive grassroots movement by student demonstrators, schools and communities, began with Senator Gaylord Nelson's efforts to put environmental concerns on the political agenda.

Never before has the state of our environment been more important. More than ever, Americans are making smarter choices to help keep Mother Earth "green." From recycling to choosing cleaner energy sources to buying organic and sustainable local produce, we're making small steps to help the environment.

Early spring is a great time to "go green" in the kitchen. As our thoughts turn to gardening and farming, it's time to turn over a new, green leaf.

In early spring, farm markets will put out their first crops of the season -- peas, asparagus, and early greens. One of the "greener" farmer's traditions is to plant peas on St. Patrick's Day. The sturdy peas take root in the cold ground and provide the spring kitchen with one of the sweetest green treats.

The Culinary Institute of America's Thai Fresh Pea Soup uses fresh peas and green curry to create a subtle twist on an old spring classic. It can be prepared in under half an hour so you'll have plenty of time to get outside and work in the garden.

"Once you puree the soup in a blender, make sure to taste it for flavor and texture," says CIA Chef Eve Felder. "Adjust the flavor with salt. If you prefer a smoother consistency, push the soup through a strainer to remove the skins."

The Asparagus with Shiitakes, Bowtie Pasta, and Spring Peas uses three different varieties of peas -- sugar snap peas, snow peas, and green peas -- for a bright, spring flavor. The vegetables are cooked minimally to help retain their bright green flavor and natural sweetness.

These and other green recipes can be found in The Culinary Institute of America's Vegetables Cookbook (2007 Lebhar-Friedman), which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.

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Thai Fresh Pea Soup

Serves 8

6 cups vegetable broth, plus as needed
1 cup chopped onions
4 garlic cloves, finely minced
2 teaspoons green curry paste
8 cups shelled peas (thawed if using frozen)
Salt and pepper as needed
1 teaspoon lightly toasted mustard seeds
1/4 cup chopped mint

Add about 1/2 cup of the broth to a soup pot and bring to a simmer over medium heat. Add the onions, garlic, and curry paste. Sauté, stirring frequently, until the onions are softened and translucent, about 5 minutes. Add the remaining broth to the pot and bring to a boil. Add the peas, cover the soup, and simmer over low heat for 10 minutes.

Remove the pot from the heat and let the soup cool for at least 10 minutes before pureeing with a handheld blender. Strain the soup through a sieve and reserve the liquid if you are using a countertop blender or food processor. Add the solids to the blender jar or food processor bowl; do not overfill. Add a little of the liquid, replace the cover (without the vent from the lid or feed tube), and puree until smooth. Add more liquid if necessary to help puree the solids. Transfer the pureed soup to a clean pot. Continue until all of the solids are pureed. Blend the soup and adjust the consistency by adding some of the remaining reserved liquid. (The soup is ready to finish now or it can be cooled and stored up to 2 days in the refrigerator or up to 1 month in the freezer.)

Return the soup to a simmer over low heat. Season to taste with salt and pepper. Serve the soup in heated bowls, garnished with the toasted mustard seeds and chopped mint.

Nutrition analysis per 11-ounce serving: 140 calories, 8g protein, 26g carbohydrate, 1g fat, 860mg sodium, 0mg cholesterol, 8g fiber.

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Asparagus with Shiitakes, Bowtie Pasta, and Spring Peas

Serves 8

3 pounds asparagus, peeled and trimmed
3 tablespoons olive oil
Salt and pepper as needed
1 cup snow peas
1 cup sugar snap peas
2 cups frozen green peas
2 cups dried bowtie pasta
1 tablespoon butter
3 cups sliced shiitake mushrooms
3 tablespoons minced shallots
3 tablespoons chopped marjoram
2 bunches scallions, split lengthwise, thinly sliced
Parmesan, shaved, to taste

Bring a medium saucepan of salted water to a boil to blanch the peas and a large pot of salted water to boil to cook the pasta. Preheat the broiler.

Toss the asparagus with the oil and 1 teaspoon of salt. Place in a baking pan under the broiler, turning occasionally, until tender and lightly browned, about 8 minutes. Slice the asparagus on a diagonal into 1-inch pieces and reserve.

Cook each type of pea separately in the boiling water until almost tender, about 2 minutes each. Remove them from the water using a slotted spoon or small strainer and rinse with cold water to stop the cooking. Drain well and reserve. (The vegetables can be prepared in advance and held in covered containers in the refrigerator for up to 12 hours.)

Cook the pasta in boiling water until tender to the bite, about 10 to 12 minutes. Drain well, reserving some of the pasta water to adjust the consistency of the dish.

Heat the butter in a sauté pan until it begins to turn brown. Add the shiitakes and shallots and sauté until they are light brown, 2 to 3 minutes. Add the asparagus, green peas, snow peas, sugar snap peas, marjoram, 1 teaspoon salt, and a pinch of pepper. Sauté, stirring or tossing, until the vegetables are thoroughly heated, about 3 minutes. Add the hot pasta and toss the pasta with the cooked vegetables and scallions until evenly blended. Add a little of the pasta water to moisten the dish if necessary. Serve on heated plates and top with shaved Parmesan.

Nutrition analysis per 12-ounce serving: 370 calories, 23g protein, 52g carbohydrate, 9g fat, 430mg sodium, 5mg cholesterol, 14g fiber.

The Sweet Side of a New England Winter--Maple Syrup Baked Beans

March is Maple Month in Massachusetts, and all over New England it's a time to rejoice in the sweeter things in life. When the cold, hard winters melt into the warmer days of early spring, New Englanders celebrate a sweet payoff--maple syrup.

Maple syrup was originally enjoyed by Native Americans. Indian folklore suggests that a great hunter by the name of Woksis was one of the first to discover maple syrup. He had apparently swung his axe into a maple tree and discovered that the tree gently "cried" teardrops of sap from the gash in the bark. The sap collected in a vessel beneath the tree, and Woksis's wife, thinking it was water, used it to prepare a stew. As she heated the water she noticed its sweet smell and taste, and realized that it was not water, but the first batch of maple syrup.

Alas, nothing this sweet ever comes easy. It takes about 40 gallons of the golden brown maple sap to make one gallon of syrup. Maple syrup production, or "maple sugaring," begins anytime from February through March when winter's grip slowly loosens. Maple sap will flow when evening temperatures are in the low 20s and daytime temps are in the 40s.

The sap is collected in buckets that can hold an average of 5 gallons each, then transported to a local "sugar shack" where it is processed and bottled. A typical sight this time of year from many small farms is the cloud of smoke and steam generated by the wood-fired evaporators that are used to reduce the sap into syrup. Making maple syrup is a labor of love, as it can take an entire day of stirring to produce only a few gallons.

Yields from sugar maples, considered one of the best trees for tapping, depend on a wide variety of natural factors, including air and ground temperatures, night and daytime temps, snowfall amounts, and cloud cover.

The northeast is the only place where natural conditions exist for maple sugaring. New Englanders produce 1.2 million gallons of this "liquid gold," to a tune of $40 million to $50 million annually.

According to Chef Bruce Mattel of The Culinary Institute of America, using maple syrup in recipes adds a woodsy sweetness unmatched by refined sweeteners. "Typically, when cooking or baking with maple syrup, three-quarters of a cup can replace one cup of sugar in your recipe. Moisture is added with the syrup, so adjustments to the liquid in a recipe should be made, usually reducing it by a few tablespoons per cup of syrup." He also notes that the addition of maple syrup can cause baked goods to brown more quickly, so be sure to adjust your oven temperature slightly.

Maple syrup is a staple in New England cookery and can be found in a number of regional favorites. These include "Sugar on Snow," a treat made by drizzling maple syrup over snow to make a unique candy at Winter Festivals; Boston brown bread; maple nut fudge; maple pumpkin pie; and, of course, baked beans. The latter is such a favorite of New Englanders, Boston's National League baseball team was named the Boston Beaneaters from 1883 to 1906.

The Culinary Institute of America's Maple Syrup Baked Beans is a sweet New England classic with a deep, rich flavor.

For a video demonstration featuring how to prepare Maple Syrup Baked Beans, visit www.ciachef.edu/BakedBeans.

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The following recipe was adapted from the menus of The Culinary Institute of America's American Bounty Restaurant.

Maple Syrup Baked Beans

Makes 6 servings

2 cups dried navy or Great Northern beans, soaked overnight
8 slices bacon, diced
1 onion, diced
1 cup maple syrup
1 teaspoon dry mustard
Salt as needed
Freshly ground black pepper as needed

Drain the beans and place them in a pot with enough fresh, cool water to cover. Bring to a boil over medium-high heat; reduce heat and simmer for 2 hours, or until a bean is tender enough to mash easily.

Preheat the oven to 325 degrees F. Drain excess water from the beans and place them in an ovenproof casserole.

Cook the bacon over medium-high heat in a heavy skillet until limp. Using a slotted spoon transfer the bacon to paper towels to drain. Add the bacon to the beans.

Discard all but 2 tablespoons of the rendered bacon fat in the pan. Add the onions and cook over medium-low heat until tender and slightly brown. Add the onion to the beans.

Add the maple syrup and mustard to the beans and stir to blend thoroughly.

Season with salt and pepper.

Cover the casserole loosely with foil and bake in the preheated oven 2 to 3 hours. If the beans seem too dry, add up to 1/2 cup water. The beans are done when the liquid is very thick.

Nutrition information, per 3.5-ounce serving: 330 calories, 19 grams protein, 9 grams fat, 45 grams carbohydrates, 590 milligrams sodium, 15 milligrams cholesterol, 17 grams fiber.

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The following recipe is from Baking at Home with The Culinary Institute of America cookbook (2004 John Wiley & Sons, Inc.), which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.

Boston Brown Bread

Makes one loaf

Flourless cooking spray for greasing
1/2 cup boiling water plus extra for hot water bath
1/2 cup dark raisins
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup rye flour
1/2 cup cornmeal
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1/2 cup dark molasses
1 large egg

Preheat the oven to 375 degrees F. Generously grease an 8 1/2-inch loaf pan or a 1-pound coffee can with cooking spray.

Pour the boiling water over the raisins and let plump for 10 minutes. Sift the flours, cornmeal, baking soda, and salt into a bowl. Make a well in the center of these dry ingredients and set aside.

In a separate bowl, beat together the buttermilk, molasses, and egg. Drain and stir in the raisins, discarding the plumping liquid.

Pour the wet ingredients into the well in the dry ingredients and mix just until the batter is smooth. Pour batter into the prepared loaf pan or coffee can.

Cover the loaf tightly with aluminum foil, then place it inside a larger pan or casserole (the sides of the larger pan should be taller than the loaf pan). Pour enough boiling water into the large pan to come halfway up the sides of the loaf pan. (If you are using a coffee can do not fill the can completely; leave at least one inch at the top for the bread to rise while baking. Cover the can with plastic wrap and then with aluminum foil. Place the filled can in a stock pot or similar large pot with ovenproof handles. Add enough boiling water to cover about two-thirds of the coffee can. Depending on the size of the pan, you may have some batter left over.) Tightly cover the larger pan with foil and place in the preheated oven. Bake undisturbed for 2 1/2 hours. Insert a skewer into the center of the bread. If it comes out clean, the bread is done; otherwise, continue to bake another 15-20 minutes. Do not open the oven door while the bread is cooking, to keep the temperature consistent.

When the bread is done, remove the loaf pan from the larger pan and remove the foil. Let the bread cool in the loaf pan or can for 10 minutes, then loosen the edges, turn the loaf out onto a wire rack, and cool slightly. Serve while still warm.

Nutrition information, per 4-ounce slice: 220 calories, 7 grams protein, 2 grams fat, 48 grams carbohydrates, 330 milligrams sodium, 25 milligrams cholesterol, 4 grams fiber.