By Robert Ramsey — Chef Instructor, School of 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 ICE 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.

eggs and foraged ramps

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.

foraging

tent view

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.

R: How can someone who has never tried foraging get started?

J: 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.

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

J: 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?

J: 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. 

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

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

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

J: 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.

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

J: 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.

R: 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?

J: 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.

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

J: 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.

dish with foraged ingredients

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

foraged ingredients

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 ICE’s Culinary Arts program.

May 2017

April 2017

March 2017

February 2017

January 2017

December 2016

November 2016

October 2016

September 2016

August 2016

July 2016

June 2016

May 2016

April 2016

March 2016

February 2016

January 2016

December 2015

November 2015

October 2015

September 2015

August 2015

July 2015

June 2015

May 2015

April 2015

March 2015

February 2015

January 2015

December 2014

November 2014

October 2014

September 2014

August 2014

July 2014

June 2014

May 2014

April 2014

March 2014

February 2014

January 2014

December 2013

November 2013

October 2013

September 2013

August 2013

July 2013

June 2013

May 2013

April 2013

March 2013

February 2013

January 2013

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

May 2012

April 2012

March 2012

February 2012

January 2012

December 2011

November 2011

October 2011

September 2011

August 2011

July 2011

June 2011

May 2011

April 2011

March 2011

February 2011

January 2011

December 2010

November 2010

October 2010

September 2010

August 2010

July 2010

June 2010

May 2010

April 2010

March 2010

February 2010

January 2010

December 2009

November 2009

October 2009

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

I have a vivid memory of a bun-related conversation with my grandmother. As she walked me home from day camp, I remarked that I wanted a bun in my hair. (I never had long hair; my mother thought a pixie haircut was “just so cute!” Naturally, long hair was all I ever longed for. That and braces.) My grandmother’s retort: “You want a bun from the bakery in your hair?” Perhaps that’s when my fascination for buns, rolls and all other warm, yeasty and sometimes sweet delights began.

hot cross buns

Springtime rolls around and out come trays of hot cross buns, adorning the display windows of European bakeries. An obsession with their soft tender crumb, fragrant spices and candied orange rind, and the strangely satisfying chewy texture of the doughy cross, is a cross I have to bear. I try to sample as many as possible — sometimes suddenly stopping my car to park when I come across a new bakery, just to compare them to the many dozens of buns I’ve enjoyed since childhood. I’ve tasted them while traveling throughout the south of England (on a tour of cathedrals, no less); I’ve sampled their Italian and Austrian counterparts on Good Friday in Florence and Vienna; and I’ve had countless rolls made by the plump-fingered Polish ladies whose bakeries I frequented while growing up on Chicago’s north side. Yet all of that abruptly came to a stop a few years ago, thanks to our dean of bread baking, Sim Cass. His recipe for hot cross buns is the absolute best I’ve ever tried. It is downright perfect, easy to execute and traditional in its roots — my kind of recipe. I’ve tweaked it ever so slightly, so I hope Chef Sim doesn’t damn me forevermore… keep reading, I’ll explain.

A few fun facts about these underappreciated buns:

Some people believe they can ward off evil spirits.

The cross is said to symbolize holiness; but, delicious as they are, I have no faith that these tasty little baked goods will save us from any harm.

The darned things have been damned!

These delectable sweets, with origins tracing back to ancient Greece, were recently banned in England from being served in schools, hospitals and other public institutions, as a means to prevent public endorsements of any one religion.

Icing evolution.                  

Traditionally, the cross decorating the buns was made from a simple paste of flour and water. Over time the cross has changed and some bakers mark their buns with a sweet frosting called fondant, which is similar to the icing used to top a cinnamon roll.

Let’s break bread, shall we?

Just as the saying goes, hot cross buns are quite commonly given as gifts during Easter, as a symbol of friendship and kindness. So regardless of your religious beliefs, you can gladly accept and enjoy them if you so choose. Just turn them 90 degrees and you’ll have an X instead of a cross — X marks the delicious spot.

hot cross buns

Hot Cross Buns
Servings: makes two dozen rolls

Ingredients:

7 cups bread flour
¼ whole nutmeg, finely grated
1 tablespoon ground cinnamon
2 teaspoons ground allspice
½ cup granulated sugar
½ teaspoon salt
1 ¾ sticks unsalted butter, cut into small cubes
1 ½ cups whole milk
¼ cup honey
2 envelopes (½ ounce) instant active yeast
4 large eggs, divided
Finely grated zest of 1 orange
½ cup (2 ounces) candied citron peel, finely minced
1 ½ cups raisins
Nonstick cooking spray
1 recipe cross paste (recipe follows)
1 recipe honey syrup glaze (recipe follows)

Preparation:

  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, spices, sugar and salt and mix on low speed for one minute. Add the butter and continue to mix on low speed until the mixture resembles grated Parmesan cheese and absolutely no lumps or pieces of butter remain, about eight minutes. Meanwhile, warm the milk to about 100° F. Add the yeast and honey and stir to combine.
  • Switch from the paddle attachment to the dough hook. With the mixer running on low speed, slowly add the milk and yeast mixture to the dry ingredients and butter mixture in the mixer bowl. Add three of the eggs to the mixer, one at a time. Add the orange zest. Once the dough has mixed into one solid piece, mix the dough on low speed for three minutes. Increase the mixer to medium speed for four minutes until the dough is smooth. Add the candied citron and raisins to the mixer and continue to mix on medium speed for two minutes to combine. Remove the bowl from the mixer, lightly cover with plastic wrap, and let the dough rise at room temperature until doubled in size, 45 minutes to one hour.
  • Place a rack in the center of the oven and preheat the oven to 350° F. Line a rimmed baking sheet with parchment paper.
  • Once the dough has risen, divide the dough into 24 equal-sized pieces (about 2 ½ ounces each or a piece the size of a racquet ball). Roll each piece into a small ball, taking care to tuck in any raisins poking out of the dough (they can burn easily in the hot oven). Arrange the rolls of dough on the baking sheet in a 4 x 6 roll grid. Lightly spray the rolls with nonstick cooking spray and lightly cover with a sheet of plastic wrap. Let the rolls rise at room temperature until increased in size by about 75%, about 45 minutes.
  • Remove the plastic wrap. Lightly beat the remaining egg in a small bowl. Brush the entire surface area of the rolls with the beaten egg. Carefully pipe a line of the cross paste across the rows of rolls in one direction, then repeat in the opposite direction to create a cross pattern.
  • Bake the rolls until a deep golden brown, rotating the tray halfway through the baking, about 35 to 45 minutes. Remove the rolls from the oven and let cool on the tray placed on a cooling rack. Immediately brush the rolls evenly with the honey syrup glaze until no glaze remains. Let cool until just warm enough to handle and serve immediately, or cool to room temperature and store in an airtight container for up to two days. To store longer, transfer the cooled rolls to a freezer bag and freeze for up to four weeks. Thaw at room temperature and microwave to warm up for a few seconds before serving.

Cross paste:

Ingredients:

1 cup bread flour
1 cup water
1/3 cup vegetable oil

Preparation:

  • Combine all the ingredients in a mixing bowl and whisk until smooth. Transfer the mixture to a pastry bag fitted with a small round piping bag and set aside at room temperature until ready to use.

Honey syrup glaze

Ingredients:

¼ cup granulated sugar
½ cup water
¼ cup honey
2 pinches of salt

Preparation:

  • Combine all the ingredients in a small saucepan and bring to a boil. Let simmer for three minutes and set aside at room temperature until ready to use.

Learn to bake buns (and more!) like a pro with Chef Jenny — click here for information on ICE’s career programs.

May 2017

April 2017

March 2017

February 2017

January 2017

December 2016

November 2016

October 2016

September 2016

August 2016

July 2016

June 2016

May 2016

April 2016

March 2016

February 2016

January 2016

December 2015

November 2015

October 2015

September 2015

August 2015

July 2015

June 2015

May 2015

April 2015

March 2015

February 2015

January 2015

December 2014

November 2014

October 2014

September 2014

August 2014

July 2014

June 2014

May 2014

April 2014

March 2014

February 2014

January 2014

December 2013

November 2013

October 2013

September 2013

August 2013

July 2013

June 2013

May 2013

April 2013

March 2013

February 2013

January 2013

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

May 2012

April 2012

March 2012

February 2012

January 2012

December 2011

November 2011

October 2011

September 2011

August 2011

July 2011

June 2011

May 2011

April 2011

March 2011

February 2011

January 2011

December 2010

November 2010

October 2010

September 2010

August 2010

July 2010

June 2010

May 2010

April 2010

March 2010

February 2010

January 2010

December 2009

November 2009

October 2009

 

Chef Cara Tannenbaum’s first childhood memory of eating real chopped liver (on fresh rye bread, of course) goes back to the day her family moved to their new home on Long Island. As the years passed, healthy eating became a way of life in the Tannenbaum household and they replaced the traditional schmaltz-filled chopped liver with a vegetarian version loaded with caramelized onions, mushrooms, peas and walnuts — to add plenty of savory yumminess. As sometimes happens, the progeny eclipsed the original and vegetarian “chopped liver” has become a Passover staple in Chef Cara’s home. Try her recipe for yourself and you’ll see why.

mock chopped liver

Vegetarian Chopped Liver
Servings: makes 2 cups

Ingredients:

2 tablespoons canola oil
1 large onion, cut in half and thinly sliced
2 teaspoons kosher salt
1 cup sliced button mushrooms
1 cup fresh or frozen peas
1 cup (3 ½ ounces) walnut pieces
2 large eggs, hard-boiled
½ teaspoon freshly ground black pepper
Matzoh crackers or sliced rye bread (for serving)

Preparation:

  • Heat the oil in a medium skillet over low heat. Add the onion, season with one teaspoon of salt and cook, stirring occasionally, until golden brown, 15 to 20 minutes. It will take that long to caramelize the onion and cook it to a deep color that reveals its characteristic flavor. Keep the heat low, move the slices occasionally in the pan and have patience.
  • Add the mushrooms and cook, stirring occasionally, until the mushrooms soften and release their liquid, about five minutes. Add the peas, cover the skillet and cook the mixture for an additional five minutes, or until the peas are cooked through. Overcooking the peas won’t hurt here; a dull green color will help duplicate the look of liver. Remove from the heat and cool.
  • Roughly chop the walnuts in the work bowl of a food processor. Add the cooled vegetables and process until a thick paste forms, about 45 seconds. Remove the mixture from the bowl and set it aside. Without cleaning the bowl, process the eggs until they are roughly chopped, about 10 seconds. Fold them into the vegetable mixture.
  • Season with the remaining teaspoon of salt and the pepper and chill for at least three hours or up to three days in a well-sealed container. Bring to room temperature 30 minutes before serving. Serve with matzoh crackers or freshly sliced rye bread.

Learn how to make all of our chefs’ holiday favorites — click here to browse ICE’s recreational cooking and baking courses.

May 2017

April 2017

March 2017

February 2017

January 2017

December 2016

November 2016

October 2016

September 2016

August 2016

July 2016

June 2016

May 2016

April 2016

March 2016

February 2016

January 2016

December 2015

November 2015

October 2015

September 2015

August 2015

July 2015

June 2015

May 2015

April 2015

March 2015

February 2015

January 2015

December 2014

November 2014

October 2014

September 2014

August 2014

July 2014

June 2014

May 2014

April 2014

March 2014

February 2014

January 2014

December 2013

November 2013

October 2013

September 2013

August 2013

July 2013

June 2013

May 2013

April 2013

March 2013

February 2013

January 2013

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

May 2012

April 2012

March 2012

February 2012

January 2012

December 2011

November 2011

October 2011

September 2011

August 2011

July 2011

June 2011

May 2011

April 2011

March 2011

February 2011

January 2011

December 2010

November 2010

October 2010

September 2010

August 2010

July 2010

June 2010

May 2010

April 2010

March 2010

February 2010

January 2010

December 2009

November 2009

October 2009

“Once you’ve tasted this Irish soda bread, you’ll never buy a loaf from the bakery again,” says ICE Chef Instructor Sarah Chaminade. Members of the ICE team, who had the chance to sample the goods, would happily concur — that this is truly the best Irish soda bread recipe. But what exactly is soda bread? According to Chef Sarah, “Some say it resembles more of a scone than bread since it doesn’t contain any yeast. You can find hundreds of different recipes — some include caraway seeds and others even add eggs. If you ask true Irish lads or lasses, they’ll tell you soda bread must have only four ingredients: flour, salt, baking soda and buttermilk.” Baked with caraway seeds, currants and even a shot of whiskey, Chef Sarah’s recipe departs from the original yet still captures the essence of this classic Irish goody. With St. Patrick’s Day around the corner, there’s no better time to master Irish soda bread. 

Irish Soda Bread

Irish Soda Bread

Ingredients:

4 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons cold, unsalted butter, cut into pieces
1 1/2 teaspoons caraway seeds
1 cup dried currants
2 teaspoons finely grated orange zest
1/3 cup honey
1 1/2 cups buttermilk, or combine 1 tablespoon fresh lemon juice for every cup of milk
1/4 cup Irish whiskey
Flour for kneading

Preparation:

  • Preheat oven to 350° F.
  • In the bowl of an electric mixer with the paddle attachment, combine the flour, baking powder, baking soda and salt. Mix on low speed to combine. Raise the speed to medium low and add the butter, a piece or two at a time, until all of the butter has been incorporated and the mixture is crumbly. This will take 4-5 minutes.
  • Add the caraway seeds, honey, orange zest, currants and, finally, the buttermilk and whiskey. Mix until just combined.
  • Turn the dough out onto a floured work surface and knead a few times to smooth the mixture into a round loaf and transfer to a nonstick baking sheet. Make a cross hatch design (just breaking the skin of the dough) on top of the loaf with a knife and sprinkle with a bit of flour.
  • Bake for about 45 minutes, or until the loaf is set and sounds hollow when tapped on the bottom. Let the bread cool on a rack and serve warm or at room temperature.

Learn to bake like a pro with Chef Sarah — click here for information on ICE’s Pastry & Baking Arts program.

May 2017

April 2017

March 2017

February 2017

January 2017

December 2016

November 2016

October 2016

September 2016

August 2016

July 2016

June 2016

May 2016

April 2016

March 2016

February 2016

January 2016

December 2015

November 2015

October 2015

September 2015

August 2015

July 2015

June 2015

May 2015

April 2015

March 2015

February 2015

January 2015

December 2014

November 2014

October 2014

September 2014

August 2014

July 2014

June 2014

May 2014

April 2014

March 2014

February 2014

January 2014

December 2013

November 2013

October 2013

September 2013

August 2013

July 2013

June 2013

May 2013

April 2013

March 2013

February 2013

January 2013

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

May 2012

April 2012

March 2012

February 2012

January 2012

December 2011

November 2011

October 2011

September 2011

August 2011

July 2011

June 2011

May 2011

April 2011

March 2011

February 2011

January 2011

December 2010

November 2010

October 2010

September 2010

August 2010

July 2010

June 2010

May 2010

April 2010

March 2010

February 2010

January 2010

December 2009

November 2009

October 2009


Chef James Briscione recently traveled to Bahia, a state on the northeast coast of Brazil. Through daily trips to the market, tasting indigenous ingredients and getting into the kitchen with local chefs, Chef James discovered Bahian cuisine. Here’s one of Chef James’ favorite recipes from his Brazilian culinary exploration: UXUA moqueca — a rich, delicate seafood stew, with white fish, shrimp and creamy coconut milk. Balanced and delicious, this stew’s always in season.

moqueca

UXUA Moqueca
Servings: 2

Ingredients:

6 ounces shrimp
6 ounces firm, white fish (like halibut or cod)
1 green pepper, diced
1 tomato, diced
1 white onion, diced
24 fluid ounces coconut milk
3 red chilies, diced
Fresh parsley and fresh cilantro, chopped
2 tablespoons palm oil
Juice of half a lemon
Salt and pepper

moqueca

Preparation:

  • Season the shrimp and fish with salt, pepper and lemon juice. Set aside.
  • Heat palm oil in a large pot. Add the onion, tomato and peppers, cook for a minute, then add the fish and sauté well. Add the coconut milk and simmer for about three minutes. Next, add the shrimp, chili, parsley and coriander. Stir gently and cook for around 10 minutes. Adjust salt and pepper to taste.
  • Reserve about 1½ cups of the cooking liquid to make the pirão (manioc cream).
  • Serve with white rice, plantain farofa (the above-pictured dish to the right of the seafood stew — see recipe below), manioc cream and pepper sauce.

Pirão or Manioc Cream

Ingredients:

1½ cups cooking liquid
¼ cup manioc flour

Preparation:

  • Place liquid in a small pot over low-medium heat.
  • While whisking constantly, gradually add manioc flour. Continue to whisk until consistency is firm and creamy like porridge.

Plantain Farofa

Ingredients:

2 tablespoons palm oil
1 tablespoon salted butter
3 cloves of garlic, chopped
1 small plantain, sliced
1½ cups manioc flour
Salt
Fresh parsley, chopped

Preparation:

  • Heat oil in a large frying pan over medium heat. Add butter and garlic and sauté for one minute. Add the plantain and sauté for another minute.
  • While continuously stirring with a spatula, add the manioc flour. Cook until the flour is well toasted, about three minutes.
  • Season with salt and finish with the parsley.

Explore the culinary arts with Chef James – click here for information on ICE’s career programs.

May 2017

April 2017

March 2017

February 2017

January 2017

December 2016

November 2016

October 2016

September 2016

August 2016

July 2016

June 2016

May 2016

April 2016

March 2016

February 2016

January 2016

December 2015

November 2015

October 2015

September 2015

August 2015

July 2015

June 2015

May 2015

April 2015

March 2015

February 2015

January 2015

December 2014

November 2014

October 2014

September 2014

August 2014

July 2014

June 2014

May 2014

April 2014

March 2014

February 2014

January 2014

December 2013

November 2013

October 2013

September 2013

August 2013

July 2013

June 2013

May 2013

April 2013

March 2013

February 2013

January 2013

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

May 2012

April 2012

March 2012

February 2012

January 2012

December 2011

November 2011

October 2011

September 2011

August 2011

July 2011

June 2011

May 2011

April 2011

March 2011

February 2011

January 2011

December 2010

November 2010

October 2010

September 2010