Ever wonder what’s cooking at ICE? Five Course Friday gives you a snapshot of what we are whipping up weekly. Whether you pop in to a recreational class, catch a professional demo or watch the transformation from student to chef, there is something scrumptious happening daily.

Soufflés d’Alencon en Timbales (cheese souffles in mushroom sauce)

Rabbit braised with prosciutto red onions and white wine, served with sautéed broccoli rabe 

Cotes de Porc Normande from French cooking course in culinary arts program

Focused on frosting this week in pastry and baking classes

Chocolate bar with color splash from pastry and baking class

Have a delicious weekend!

Soufflés are a classic French dessert, but most Americans are unaware that savory soufflés made with vegetables and cheese are also common. This delicious broccoli version from the ICE Culinary Arts curriculum is a refined addition to any table, and is particularly well-suited for a sophisticated holiday meal.

2 ounces softened butter
2 ounces grated parmesan cheese
10 ounces broccoli, peeled and trimmed
1 ounce butter
Salt and pepper to taste
Nutmeg to taste
1 ounce Gruyère cheese, small dice
2 egg yolks
4 egg whites More…

A chocolate sauce is a classic staple that everyone should have in their arsenal. ICE’s Culinary Arts and Pastry & Baking Arts students make this warm chocolate sauce recipe from ICE Director of Pastry & Baking Arts Nick Malgieri to serve with profiteroles, but this easy and delicious sauce is great whenever a dessert needs a touch of something rich and creamy on top. It goes perfectly with ice creams and frozen desserts as well as soufflés or any warm desserts.

1/2 pint heavy cream
3 ounces granulated sugar
3 fluid ounces light corn syrup
12 ounces bittersweet chocolate, cut into 1/4-inch pieces
Pinch of salt
2 teaspoons vanilla extract or strong liquor such as rum or brandy More…

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