This is the second part of a three-part Valentine’s Day menu. Get the first dish here!
By Robert Ramsey — Director of Advanced Culinary Center
Figs and honey have long been considered aphrodisiacs by cultures the world over, so we’ll use both in this sweet and savory combination. Figs were supposedly the favorite fruit of Cleopatra and honey was prescribed by Hippocrates to boost libido. In short, this is the perfect Valentine’s Day appetizer, regardless of whether you stick to a vegetarian diet or not.
Keep reading to learn how to make these tasty toasts.
Whether you’re rooting for the Patriots or the Falcons, there’s at least one thing we can all agree on: Super Bowl Sunday is the perfect day for watching football eating chicken wings. To help you score a tastier-than-ever Super Bowl spread, Chef James Briscione is sharing his secret to the ultimate make-at-home chicken wings. With a healthy dose of brining and a simple, delicious sauce, these wings will make even your non-enthusiast friends excited about football.
By James Briscione — Director of Culinary Development
Keep reading to get the recipe for these flavorful, game day wings.
If recipes are like the Oscars, oils generally fall into the category of Best Supporting Actor — but not anymore. In a new video from the Institute of Culinary Education and Direct Eats, ICE Chef Robert Ramsey shares three recipes that highlight the unique flavors of three tasty cooking oils — Smoked Olive Oil Carbonara with homemade Pasta All’ Uovo; Roasted Beets with Bitter Greens, Walnut Oil Emulsion, Blue Cheese and Walnut Oil Powder; and Tigernut Oil Ice Cream With Roasted Apples, Rolled Oat Crumble and Honey Tigernut Oil. Watch the video, then scroll down to get the recipes to let those oils shine.
Keep reading to watch the video + get Chef Robert’s recipes.
This Valentine’s Day, skip the reservations race and treat your special someone to a decadent homemade meal. To help you conquer the most important step — menu planning — ICE Chef Robert Ramsey came up with the perfect, balanced, veggie-forward three-course meal, beginning with a winter citrus salad, followed by fig and ricotta toasts and ending with a rich truffle mushroom tart. The only things missing are a bottle of wine and a good playlist.
By Robert Ramsey — Chef Instructor, School of Culinary Arts
People often forget that citrus comes into season in the winter. This time of year, the fruit is at its sweetest, juiciest and most alluring…perfect for Valentine’s Day. If you can’t find every variety used in this recipe, use any mix of citrus fruit you desire. Here, we top it with a sprinkling of pomegranate seeds, also a winter crop. According to legend, Aphrodite, the Greek goddess of love, is credited with planting the first pomegranate tree.
Keep reading to get Chef Robert’s recipe for winter citrus salad.
By James Briscione — Director of Culinary Development
There’s always something new to learn — that is my usual response when people ask me what I like most about being a chef. I could spend the rest of my life in the kitchens here at ICE and learn something new everyday, continuing to better understand the ingredients I use on a daily basis. Sometimes, however, you’ve got to get away to gain new culinary perspectives.
Recently I had the opportunity to travel to Brazil with my wife, Brooke, and our two kids. We spent two weeks immersed in the food and culture of Bahia, a state in northeast Brazil on the Atlantic Coast. Our home base was the incredible UXUA Casa Hotel and Spa in the town of Trancoso. Each day of our trip was spent in the kitchen with local chefs, learning traditional dishes — moqueca, the traditional fish stew of Bahia; bobó de camarão, a creamy dish of shrimp and coconut; acarajé, black-eyed pea fritters — all while drinking more than a couple caipirinhas.
Now that we’re back in New York, we can share these amazing new flavors with students.
Read on to watch the video recap of Chef James’ visit to Bahia, Brazil.
By Rob Laing — CEO, Farm.One
We work all day in a hydroponic garden, so we’re surrounded by beautiful, fresh, rare produce. We’re also lazy and hungry —half the time we end up eating at Hudson Eats in Brookfield Place, ICE’s home. But then we modify our dishes with bold adaptations using ingredients from the garden — ingredients that normally end up in fine-dining restaurants. We thought we’d share a few of our creations, to show how to freshen up your average fast food finds. Here’s our take on five of our everyday favorite lunchtime meals, all sourced from Hudson Eats.
Keep reading to get Rob’s freshened up fast food finds.
You know you should be drinking more tea. Heaps of it. But what you probably don’t realize is how creative you can get with tea, especially in its powdered form. That’s why, in a new video from ICE and Direct Eats, Chef Jenny McCoy shows us how to make three sweet and tasty dishes using tea powder: Tropical Tea Ice Cream Sandwiches with Pineapple and Macadamia Nut Cookies, Chai White Hot Chocolate with Chai Marshmallows and Green Tea Cake with Raspberries. Check out the video to see how Chef Jenny gets it done, and then keep scrolling to get the complete recipes.
Read on to watch the video and get the recipes!
By Caitlin Raux
On a recent Thursday, I had a late morning phone chat with Aaron Fusco (Culinary Arts ’10), sommelier at Daniel. At 31 years old, he’s relatively young to be holding a top rank in the wine program of one of New York City’s most eminent restaurants. Just a couple minutes into our conversation, however, his affable yet polished nature came through. Together with Aaron’s passion for fine dining, it makes sense that he should be managing the expectations of (and schmoozing with) some of the most demanding customers in the industry.
Aaron was kind enough to offer us a sneak peak into a day in the life of a sommelier at Daniel, and to answer some hard-hitting wine questions, like whether the best sparklers come from France and if screw-top wines really merit their bad rap.
Keep reading to read the full interview with Sommelier Aaron Fusco.
By Jenny McCoy — Chef Instructor, School of Pastry & Baking Arts
I’m nearly two weeks into my resolution to create zero food waste in January, and surprisingly, it’s going well. I expected to be throwing out a lot more food. There have been a few losses — like what to do with the food that my toddler refuses to consume. (I don’t yet have an answer, other than compost.) But there have also been some unexpected wins, like the amazing facial scrub I Instagram’d last week, made from coffee grounds and egg shells. Plus, dinner time is no longer a rotation of the same couple dozen dishes. Everyone in my family is pretty happy.
The biggest secret to my success? My freezer.
Keep reading to get a couple of Jenny’s thrifty recipes.