By Jenny McCoy — Chef Instructor, School of Baking & Pastry Arts

If you are not familiar with clafoutis, please make yourself acquainted. It is one of the easiest desserts to make, not to mention an absolute showstopper.

Like a soufflé, this dessert puffs to great heights and begins to deflate moments after being removed from the oven. However, unlike a soufflé, clafoutis batter is super simple to make — just whisk the ingredients together and voila! There is no need to fret over under-whipped egg whites or over-folded batter. Clafoutis is made with whole eggs and yolks, plus some flour to bind the batter, making it foolproof to execute.

summer fruit clafoutis

Summer is the perfect season for tucking into a freshly baked clafoutis. Many clafoutis recipes, particularly at this time of year, highlight cherries. This is because the clafoutis was first created in Limousin, France, a region celebrated for its black cherries. While I do love the classic cherry clafoutis, I find that clafoutis is even better suited for fruits with more tart and acidic qualities, like raspberries, blackberries, plums and apricots. I also enjoy topping it with chopped nuts and turbinado sugar, to give it a crunch to contrast its soft and delicate texture.

And don’t desert this fruity dessert after summer passes — it’s glorious at any time of year, particularly in the autumn when baked with thinly sliced Granny Smith apples or cranberries. 

Summer Fruit Clafoutis
Makes 8 servings

Ingredients:

Softened unsalted butter and sugar (for the ramekins)
½ cup unbleached all-purpose flour
¼ cup granulated sugar
2 pinches salt
3 large eggs
2 large egg yolks
¾ cup heavy cream
Finely grated zest of 1 lemon
2 tablespoons unsalted butter, melted
2 cups fresh fruit, such as berries or sliced stone fruit
2 tablespoons turbinado sugar
¼ cup chopped pistachios, optional

summer fruit clafoutis

Preparation:

  • Place a rack in center of oven and preheat to 350° F. Lightly butter and sugar eight ramekins.
  • In a large bowl, whisk the flour, sugar and salt together. Add the eggs, yolks, cream and lemon zest and continue to whisk until smooth. Slowly whisk in the melted butter.
  • Divide the batter evenly among the ramekins, evenly scatter the fruit over the top of the batter, and sprinkle with turbinado sugar and pistachios.
  • Place the ramekins on a baking sheet and bake until puffed, set in the center and light golden brown (about 15 to 20 minutes). Serve warm, and with ice cream if desired.

Want to master seasonal desserts and more with Chef Jenny? Click here for more information on ICE’s Pastry & Baking Arts program.

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You haven’t lived until you’ve tried a steaming bowl of moules marinières — with ample crusty bread for soaking up every last drop of the garlicky broth. Lucky for you, Chef Sabrina Sexton shared with us her recipe for preparing this classic, French dish. These simple mussels steamed in white wine make the perfect, easy weeknight dinner.

mussels

Moules Marinières
Servings: makes about 4 servings

Ingredients:

64 mussels, scrubbed and de-bearded
16 fluid ounces dry white wine
2 ounces shallots, minced
2 cloves garlic, minced
1 ounce parsley, minced
2 bay leaves
3 thyme sprigs
Ground black pepper, to taste
2 ounces butter

Preparation:

  • Combine the white wine, shallots, garlic, parsley, bay leaves, thyme, black pepper and butter in a large, tall pot. Bring to a boil, reduce to simmer and cover. Cook for 5 minutes to infuse the flavors.
  • Uncover the pot, return to boil and add the mussels. Cover and cook until the mussels have opened, stirring once.
  • Serve in bowls and spoon a generous amount of broth into each bowl.

Ready to launch a rewarding career in the culinary arts? Click here for more information on ICE’s career programs. 

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By James Briscione — Director of Culinary Research

The fried chicken sandwich, by law, may only contain bread, chicken, pickles and sauce. Never mind which law that is — the point is this: if you try to put anything more on my sandwich, we are going to have problems. With just four components to build it out, this sandwich is perfect in its simplicity, so each ingredient that goes into it better be perfect, too. Any missteps or half measures are going to stand out big time and completely throw off your chicken sandwich mojo.

Fried Chicken Sandwich Recipe Video - Institute of Culinary Education

Now don’t worry, you have me to take you through it step by step. First, the sandwich components:

  1. The bun: Only a soft potato roll will do. Period.
  2. The pickles: Dill chips are really the way to go (but if you have another preference I won’t fight you on this one).
  3. The chicken: Fried, of course — but also brined.
  4. The sauce: It’s gotta be special.

Now, let’s get to the meat of the sandwich: fried chicken. Two important things need to happen: first brine, then fry. Brining — the process of soaking your chicken in a solution of salt and sugar — is an essential step that helps the meat retain moisture and stay juicy throughout the cooking process. Proper frying at home is easier than you might think. For starters, you don’t need as much oil as you think you do. If the chicken has been butterflied or properly pounded out, you’ll need the oil to be no more than an inch and a half deep in the pot.

And what about that special sauce? Mayonnaise on a chicken sandwich is great. Umami mayonnaise on a chicken sandwich will change your life. Umami — known as the fifth taste (after sweet, salty, sour, and bitter) — is what we think of when something is savory and gives food a rich and satisfying taste. Umami is found naturally in tomatoes, Parmesan cheese, mushrooms, soy sauce and meats. For our chicken sandwich sauce, we build layers of umami with roasted shallots, garlic, shrimp paste (optional) and fish sauce. Trust me: once you have this condiment in your arsenal, you’ll find many more uses for it beyond your chicken sandwich. There’s no law for that.

Pro tips:

  1. The umami mayo can be made in batches and keeps for up to two weeks in the refrigerator.
  2. Frying temperature is crucial: 350˚F is your ideal cooking temperature — if things dip below 300˚F, the chicken ends up a bit greasy. The best way to avoid this is to begin with oil hotter than you need it, around 370˚F; that way when the temp drops after adding your chicken, you’ll land right at your ideal cooking temperature.
  3. After cooking, rest the chicken on a rack, not paper towels. The rack will allow oil to drip away and keep the chicken from getting soggy on the bottom.

The Perfect Fried Chicken Sandwich with Umami Mayo
Makes 4 sandwiches

For the Fried Chicken

Brined Chicken

Ingredients:

1 quart water
½ cup kosher salt
¼ cup granulated sugar
4 boneless, skinless chicken breast filets

Preparation:

  • In a large bowl, combine the water, salt and sugar in a bowl and whisk until dissolved.
  • Butterfly each of the chicken breast filets. Add chicken filets to the brine and leave to brine for at least two hours, or let it brine overnight.

Flour Mixture

Ingredients:

2 cups flour
2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon ground black pepper
½ teaspoon cayenne pepper

Preparation:

  • Add the flour, salt, granulated garlic, black pepper and cayenne together in a large bowl, and whisk to combine.

Fried Chicken

Ingredients:

Brined Chicken
Flour Mixture
Salt and pepper, to taste
Oil, for frying

Preparation:

  • Remove the chicken from the brine and pat dry. Season each piece lightly with salt and pepper. Dip each chicken breast into the flour mixture and press to coat well on both sides. Remove the floured pieces to a pan and rest briefly before frying.
  • Heat a pot of oil to 370˚F. Add chicken, working in batches of two pieces at a time, and cook until golden brown, about 6-8 minutes. Remove to a rack to rest and season immediately with salt.

For the Sandwiches

Ingredients:

4 potato rolls
Umami Mayonnaise (recipe below)
16 slices dill pickle or more as desired
Fried chicken

Preparation:

  • Split each roll, spread the bun with umami mayonnaise, add pickle slices and top with fried chicken.

For the Umami Mayonnaise

Ingredients:

1 shallot, cut in half, peeled, root removed
1 head garlic, top trimmed, root intact
¼ cup olive oil
1 tablespoon fish sauce
1 tablespoon shrimp paste, with chiles (optional)
Sriracha hot sauce, to taste
2 egg yolks
1 cup vegetable or canola oil

Preparation:

  • Place the shallot, garlic and olive oil in a small pan and cover with foil. Roast in a 350˚F oven for 45 minutes. Remove from oven and, when cool enough to handle, add the shallot and garlic to a blender, squeezing the roasted garlic cloves from the skin, and reserving the oil from the pan for later.
  • Add the fish sauce, Sriracha, shrimp paste (if using) and egg yolks to the blender and process until smooth. Turn the blender to low and slowly drizzle in the canola oil and reserved olive oil until the mixture has emulsified.
  • Umami mayonnaise can be refrigerated in an airtight container for up to two weeks.

To learn how you can study with Chef James, click here.

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ICE Chefs Cara Tannenbaum and Andrea Tutunjian wrote the book on making delicious things with nuts — no, really, they wrote a book called In a Nutshell: Cooking and Baking with Nuts and Seeds. Their recipes for toasted-almond ice pops and coconut ice pops are a simple way to make homemade, creamy frozen treats — no ice cream machine required. With the addition of rich, condensed milk and a satisfying crunch in each bite, these ice pops hit all the right notes.

Recipe reprinted from In A Nutshell: Cooking and Baking with Nuts and Seeds by Cara Tannenbaum and Andrea Tutunjian. Copyright © 2014 by Cara Tannenbaum and Andrea Tutunjian. Photographs copyright © 2014 by Gentl & Hyers. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.

Recipe reprinted from In A Nutshell: Cooking and Baking with Nuts and Seeds by Cara Tannenbaum and Andrea Tutunjian.
Copyright © 2014 by Cara Tannenbaum and Andrea Tutunjian. Photographs copyright © 2014 by Gentl & Hyers.
With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.

Toasted-Almond Ice Pops

Ingredients

For the ice pops:

1 3⁄4 cups (14 ounces) almond milk
1⁄2 cup heavy cream
1⁄4 cup whole milk
1 cup sweetened condensed milk
1⁄4 teaspoon salt
1 teaspoon almond extract
2 tablespoons almond butter

For finishing:

Light corn syrup (optional)
1 cup (4 ounces) crushed toasted sliced almonds

Preparation

  • Place all the ingredients for the ice pops in a blender and mix well, 30 to 45 seconds.
  • Pour the liquid into ice pop molds and set them in the freezer to freeze overnight.
  • Remove the bars from the freezer. Working with a couple of bars at a time, remove bars from the ice pop molds.
  • Dip a bar in warm water to melt it slightly, or brush it with light corn syrup. Press the bar into the crushed almonds, covering it on all sides. Place on a parchment-lined pan and return it to the freezer until ready to serve. Repeat with the remaining bars. Store the bars, wrapped well in plastic wrap, for up to one week.

 

Coconut Ice Pops

Ingredients

For the ice pops:

1 3/4 cups (14 ounces) coconut milk
1/2 cup heavy cream
1/4 cup whole milk
1 cup sweetened condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (2 ounces) sweetened shredded coconut

For finishing:

Light corn syrup (optional)
1 cup (4 ounces) sweetened shredded coconut, toasted

Preparation

  • Place all the ingredients for the ice pops except the shredded coconut in a blender and mix well, 30 to 45 seconds.
  • Transfer to a bowl and stir in the 1/2 cup shredded coconut.
  • Pour the liquid into the ice pop molds and set in the freezer to freeze overnight.
  • Remove the bars from the freezer. Working with a couple of bars at a time, remove bars from the ice pop molds.
  • Dip a bar in warm water to melt it slightly, or brush with light corn syrup. Press the bar into the toasted coconut, covering it on all sides. Place on a parchment-lined pan and return it to the freezer. Repeat with the remaining bars. Serve immediately or store, wrapped well in plastic wrap, in the freezer for up to one week.

Want to learn how to make tasty desserts with our ICE instructors? Get more information about ICE’s career programs.

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By Chef James Briscione — Director of Culinary Research

Ready to take this weekend’s cookout to the next level? Let’s talk ribs. The secret to the best ribs ever to come off your grill is… your oven! Slow roasting your ribs in the oven before finishing them on the grill is the best method we’ve found for juicy, falling-off-the-bone ribs that don’t require an expensive smoker or low temperature grilling set up. But before your ribs hit the oven, they need a little bit of prep.

Grilled Ribs

First, remove the membrane from the bone side of the ribs. This tough sheet of connective tissue can not only leave your ribs chewy, but also prevents the meat from absorbing the seasoning and spice of the rub.

Ribs James Briscione

Now, about that rub. We’ve been through many different formulations here and have settled on the below recipe. Smoked salt and paprika enhance the flavor of the finished meat, but you could use regular salt and paprika if necessary. The sugar in the rub is crucial. Think of it like micro-brine; the sugar works with the salt to help retain more moisture. The bottom line: sugar in the rub makes your ribs juicier.

  • 2 tablespoons smoked paprika
  • 2 tablespoons chili powder
  • 2 tablespoons salt
  • 1 tablespoon brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon granulated garlic
  • 1 teaspoon cayenne
  • 1 teaspoon ground black pepper 

James Briscione Ribs

Perfect Ribs

To prep the ribs for the first stage of cooking (in the oven), lay them over a large sheet of aluminum foil, fold up the sides and pour in 1.5 fl oz (3 tablespoons) of cider vinegar. Then seal the foil, leaving enough room for the packet to fill with steam as it cooks. The vinegar helps tenderize the meat, while keeping it moist. Cook in a 325˚F oven until the meat is tender, about 90 minutes.

Remove the ribs from the oven, open the foil and allow the meat to cool. Baste the meat occasionally with the juices collected in the foil as it cools. Cut the ribs into potions and reheat on the grill, brushing with BBQ Sauce as they cook.

Grilled Ribs

Want to study the culinary arts with experts like Chef James? Click here for more information on ICE’s career programs. 

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