CIA Recipe: A Healthier Muffin for Your Valentine

Muffin Makeovers Dispel the Low-Fat-is-Healthy Myth

One of the most romantic things you can do for your loved ones on Valentine's Day is to bring them breakfast in bed. But if you're thinking it's not healthy to indulge in any sweets for a Valentine's Day meal this year, think again. The chefs at The Culinary Institute of America (CIA) have teamed up with researchers from the Harvard School of Public Health (HSPH) to dispel the low-fat-is-healthy myth and give you five delicious muffin-makeover recipes to serve to those you love.

HSPH research showed that low-fat diets are no better for health than moderate or high-fat diets—and for many people, may be worse. To support these findings, nutrition experts as HSPH and chefs at the CIA developed five new muffin recipes that incorporate healthy fats and whole grains, and use a lighter hand on the salt and sugar. Their goal? To "make over" the ever-present low-fat muffin, touted as a "better-for-you" choice when in fact it often has reduced amounts of heart-healthy fats, such as liquid plant oils, but boasts plenty of harmful carbohydrates in the form of white flour and sugar.

Take a regular blueberry muffin from a national coffee shop, for example. It has 450 calories on average and most of those calories come from carbohydrates from white flour and sugar. However, now that national chains have eliminated trans fats, a regular muffin does have heart-healthy fat, usually from soybean or canola oil. A low-fat muffin still has about the same amount of calories, but contains more carbohydrates and sugar and about 60% more sodium than a regular muffin.

The new made-over Blueberry Muffin recipe below is less than half the size of a coffee shop muffin and contains just 130 calories. It is made with a mixture of whole wheat and white and almond flour, and uses canola oil, a healthy fat.

"There are so many ingredients available to home bakers who want to offer their families healthful, flavorful baked goods," says CIA Chef Richard Coppedge, Jr. "The five recipes not only include a wide variety of whole grain and nut flours; they also demonstrate how more unusual ingredients like canned chickpeas and extra virgin olive oil can be used in baking."

Show the ones you love how much you care. Bake up a batch of delicious "made-over" muffins, sure to become favorites, and let them indulge in a more healthful way.

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Blueberry Muffins

Makes 18 muffins

• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1/4 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon orange zest
• 2 cups fresh blueberries
• 2 eggs, large
• 1 1/4 cups low-fat (1%) buttermilk
• 1/2 cup brown sugar
• 6 tablespoons canola oil
• 1 tablespoon orange juice
• 1/2 teaspoon vanilla

1. Place the rack in the top third of the oven and preheat the oven to 400 degrees F. Line muffin tins with paper liners.
2. In a large mixing bowl, combine the flours, baking powder, baking soda, salt, and orange zest. Add the fresh blueberries and toss gently to coat the blueberries in flour. This will help keep the blueberries suspended in the batter instead of falling to the bottom.
3. In a medium mixing bowl, lightly beat the eggs, then whisk in the buttermilk, brown sugar, canola oil, orange juice, and vanilla. Don't be concerned if the mixture looks curdled or lumpy.
4. Pour the wet ingredients into the dry ingredients and stir until most of the flour is incorporated. The mixture can be slightly lumpy; don't over-mix. Divide the batter among the 18 prepared muffin cups.
5. Bake 12 to 14 minutes, until the muffins are golden brown around the edges.

Nutrition analysis per muffin: 130 calories, 3g protein, 16g carbohydrate, 1g saturated fat, 2g polyunsaturated fat, 3g monounsaturated fat, 140mg sodium, 21mg cholesterol, 1.5g fiber.

See also the recipes for Cranberry Orange Muffins, Jalapeño Cheddar Corn Muffins, Lemon Chickpea Breakfast Muffins, and Whole Wheat Banana Nut Muffins.

Photo Captions:

Photo 1: Whole wheat pastry flour and low-fat buttermilk are among the ingredients that make CIA's Blueberry Muffins healthier. (Photo credit: CIA/Keith Ferris)

Photo 2: CIA's Healthier Muffins: Cranberry Orange, Jalapeño Cheddar Corn, Whole Wheat Banana Nut, Lemon Chickpea Breakfast, and Blueberry. (Photo credit: CIA/Keith Ferris)

Media Contact:

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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CIA Recipe: A Super Bowl Feast Fit for a Chef

Sauerkraut with Smoked Pork, Sausage, Frankfurters, and Potatoes

While chili, ribs, and seven-layer dips are Super Bowl standbys, why not consider impressing your fellow fans with something different this year: Choucroute Garni. It might sound complicated, but don't let the fancy French name scare you away from trying something deliciously different on Super Bowl Sunday. Pronounced shoo-KROUT gahr-NEE, this dish is a combination of smoked pork, sausage, frankfurters, sauerkraut, and potatoes. Easy to prepare, the recipe can be made ahead of time, then either packed up for tailgating or put out in a crock pot to keep warm on a buffet table.

Choucroute translates into 'cabbage crust,' and this German-inspired dish was born along the country's border with France. Garni refers to the variety of garnishes that are served alongside the dish. Consisting of any combination of pickled cabbage and meat, the feast typically features a variety of sausages, including Frankfurt sausage which served as the predecessor to the modern day frankfurter. Boiled potatoes are the starch of choice, and the dish is seasoned with black pepper, cloves, and juniper berries, along with onions and white wine to sweeten the deal and brighten the flavors.

"Any combination of your favorite sausages from either your local butcher or your favorite supermarket will work perfectly in this dish," explains CIA Chef-Instructor Cynthia Keller. "I try to find a nice assortment that includes well-spiced knockwursts and bratwursts. If you'd like to lighten up the dish, you can also select a variety of sausages made with leaner meats like chicken."

The chefs of The Culinary Institute of America have enthusiastically embraced this dish for game day, and thanks to their recipe, you too can enjoy this 'stick-to-your-ribs' combination. Serve all the components of this dish on a big platter with slices of French bread, spicy mustard, and your favorite ice-cold beer—and let the game begin!

The following recipe has been adapted from The Culinary Institute of America's The Professional Chef, 9th Edition (Wiley, 2011) available at bookstores nationwide or at www.ciaprochef.com/fbi/books.html. The Professional Chef, iPad Edition, a revolutionary iPad app that PC Magazine calls "a new frontier for books," is also available at (Wiley, Inkling; $49.99).

Watch the video on YouTube

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Choucroute Garni

Serves 10

• 5 pounds sauerkraut
• 1 clove garlic
• 8 juniper berries
• 2 cloves
• 1 bay leaf
• 1 sprig thyme
• 8 to 12 black peppercorns
• 1 carrot
• 1 leek
• 2 branches of celery
• 1 parsnip
• 4 ounces vegetable oil
• 2 medium sliced onions (approximately 2 cups)
• 2 teaspoons minced garlic
• 1 cup dry white wine
• 3 cups chicken stock
• 1 smoked ham hock
• 2 pounds smoked pork loin
• 1-pound, 4-ounce- slab of bacon, cut into thick slices
• 4 pounds waxy potatoes, peeled
• 1-pound, 4-ounce garlic sausage
• 10 beef frankfurters
• 10 weisswurst (veal and pork sausage)

1. Drain the sauerkraut and rinse well in several changes of cold water. Drain and squeeze out water.
2. Place the garlic clove and spices in a small square of cheesecloth and tie with butcher's twine to create a spice "sachet" bag. Tie the carrot, leek, celery, and parsnip with butcher's twine to create a "bouquet garni."
3. Heat half the vegetable oil in a large "Dutch oven" over medium heat. Add the onions and sweat until tender without browning. Add the garlic and sweat briefly to release aroma. Add the sauerkraut to the onion mixture.
4. Add the wine and chicken stock. Bury the spice sachet, vegetable bouquet, and ham hock under the sauerkraut. Bring the liquid to a simmer.
5. Place the pork and the bacon on top of the sauerkraut. Cover tightly and braise in a 325-degree F oven for approximately 45 minutes. Add the potatoes, garlic sausage, and frankfurters to the pan, return the cover, and continue to cook approximately 15 to 20 minutes until the potatoes are tender and the frankfurters are heated through. Add more liquid if needed.
6. While the potatoes and frankfurters are cooking, place a sauté pan on medium heat. Add the remaining oil. Place the weisswurst in the pan and gently brown on all sides while heating the sausage through.
7. Remove the meats from the sauerkraut and keep warm. Slice the pork loin and garlic sausage.
8. Spoon the sauerkraut onto a warm platter, and garnish with sliced pork loin, garlic sausage, sliced bacon, frankfurters, weisswurst, and potatoes.
9. Serve with mustard and a loaf of crusty French bread. Accompany with a dry Riesling wine from Alsace or your favorite artisan-brewed beer.

Nutrition analysis per 6-ounce ounce: 270 calories, 12g protein, 5g carbohydrate, 21g fat, 1,050mg sodium, 50mg cholesterol, 2g fiber.

Photo Captions:

Photo 1: CIA Chefs Joe DiPerri, Cynthia Keller, and Dave Barry enjoy Choucroute Garni on Super Bowl Sunday. (Photo credit: CIA/Keith Ferris)

Photo 2: Choucroute Garni, Sauerkraut with Smoked Pork, Sausage, Frankfurters, and Potatoes. (Photo credit: CIA/Keith Ferris)

Media Contact:

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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CIA Recipe: Delicious Gifts

Homemade Syrups Can be Enjoyed Long After the Holidays are Over

If you have a tight holiday gift-giving budget this year, why not consider making and packaging something homemade? Cookies, jellies, and relish are good ways to go, but the chefs at The Culinary Institute of America suggest something different—easy-to-make jars of flavored syrup. Festively decorated with fabric and ribbon, homemade syrup is that little something special that goes a long way. Family and friends can enjoy it at breakfast, serve it over ice cream, and even use it to flavor drinks long after the holidays are over.

"All you need to make homemade syrup is sugar, dried fruits, water, and your favorite spirit; you can even add things like nuts or fresh cranberries," says CIA maître d' instructor Doug Miller. "If alcohol content is a concern, adjust the amount by cooking it off or adding it in toward the end of the cooking process. Or, you can simply leave the alcohol out."

Put a personal touch into the gifts by thinking about which type of syrup your friends and family will most enjoy. Traditional maple syrup lovers will simply adore stirring Cranberry-Apple Brandy Syrup into their oatmeal or pouring it on their pancakes and waffles.  Folks who dream of beaches and tropical cocktails can top a dish of ice cream with Tropical Fruit and Coconut Syrup. And Pumpkin Syrup is ideal for someone who wants to make a cold winter day special—it can be used to spice up anything from cocktails to coffee.

One of the best things about homemade items is you have the option of making a few extra to keep on hand for those "emergency" situations when you need to give an unexpected holiday gift.

Watch the video on YouTube

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Cranberry-Apple Brandy Syrup

Yield: Three 8-ounce jars

• 1 cup brown sugar
• 1/2 cup water
• 1 tablespoon raisins
• 1 tablespoon cranberries
• 3 pieces dried apples
• 3 pieces dried plums
• 1 tablespoon honey
• 1 teaspoon  vanilla extract
• 1/2 cup bourbon, rum, or brandy

1. Heat brown sugar and water in a small saucepan over medium high heat until the sugar melts.
2. Add the raisins, cranberries, dried apples, dried plums, honey, vanilla extract, and brandy, and simmer for five minutes.
3. Allow to cool to room temperature. Fill about one half of a Mason jar with the fruit from the syrup. Pour the liquid syrup over top of the fruit, place the lid on the jar, and screw down the top.

Nutrition analysis per 1-ounce serving: 60 calories, 0g protein, 12g carbohydrate, 0g fat, 0mg sodium, 0mg cholesterol, 0g dietary fiber.

 

Tropical Fruit and Coconut Syrup

Yield: Three 8-ounce jars

• 2 cups brown sugar
• 1 cup water
• 1/4 cup dried mango
• 1/4 cup dried papaya
• 1/4 cup coconut flakes
• 1 cup coconut rum or dark rum

1. Heat brown sugar and water in a small saucepan over medium-high heat until the sugar melts.
2. Add mango, papaya, coconut flakes, and rum, and simmer for five minutes.
3. Allow to cool to room temperature. Fill about one half of a Mason jar with the fruit from the syrup. Pour the liquid syrup over top of the fruit, place the lid on the jar, and screw down the top.

Nutrition Analysis per 1-ounce serving: 70 calories, 0g protein, 12g carbohydrate, 0g fat, 5mg sodium, 0mg cholesterol, 0g dietary fiber.

 

Pumpkin Syrup

Yield: Three 8-ounce jars

• 2 cups pumpkin meat or one small can of pumpkin
• 3 cups water
• 1 cup sugar
• 1 tablespoon vanilla extract
• A pinch of salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon mace
• 1/8 teaspoon cinnamon

1. Place all ingredients in a pot, bring to a soft boil for three minutes, remove from the heat, and allow to cool to room temperature.
2. Fill about one half of a Mason jar with the fruit from the syrup. Pour the liquid syrup over top of the fruit, place the lid on the jar, and screw down the top.

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

Photo Captions:

Photo 1: CIA's homemade flavored syrups are perfect holiday gifts. (Photo credit: CIA/Keith Ferris)

Photo 2: CIA's cranberry-apple brandy syrup. (Photo credit: CIA/Keith Ferris)

Media Contact:

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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CIA Recipe: Think Outside the Can

Serve Fresh Cranberry Relish on Your Holiday Menu

It's that time of year again...the time when bags of cranberries arrive on the shelves of our markets produce sections. Prior to refrigerated trucking, you could not find cranberries if you lived too far from a grower. In 1912, the United Cape Cod Cranberry Company was formed and began the commercial process of canning a cooked cranberry and sugar sauce. The canned sauce could be shipped anywhere and became so popular that it evolved into a national traditional favorite to accompany roasted turkey. But nowadays fresh cranberries are available nationwide, and the chefs of the CIA encourage you to try making your own cranberry relish this holiday season.

"Fresh cranberries are round like large marbles with a deep red color and a very tart flavor," says CIA Chef Rob Mullooly. "They should be plump and bright and are excellent when paired with sweeter fruits to balance their tartness. If you prefer to make this dish without alcohol, you can substitute additional orange juice for the triple sec or Grand Marnier."

The cranberry is one of two berries—along with the blueberry—native to North America. It's an unusual fruit in that it grows in wet bogs primarily in the American North. Wisconsin is the heaviest producer, followed by Massachusetts, but cranberries are also grown in New Jersey and the Pacific Northwest.

So go grab a bag of those beautiful fresh cranberries, and with just a few ingredients, you can make and serve the quick and delicious recipe below for your guests this holiday season.

Watch the video on YouTube

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Fresh Cranberry Relish

Makes 6 servings

• One 12-ounce bag of fresh or frozen cranberries
• 1/3 to 1/2 cup sugar
• 1/3 cup orange juice
• 1/4 cup orange liqueur such as Grand Marnier or Triple Sec
• 2 to 3 tablespoons orange marmalade

1. If using fresh cranberries, wash, pick through, and dry them thoroughly.
2. In a medium saucepan, mix 1/3 cup of sugar with the cranberries and the remaining ingredients. Taste to adjust sweetness and add more sugar if desired.
3. Place over medium-high heat and simmer, stirring occasionally until the berries pop.
4. You may serve hot or cold.

Nutrition Analysis per 1-ounce serving: 40 calories, 0g protein, 9g carbohydrate, 0g fat, 0mg sodium, 0mg cholesterol, less than 1g dietary fiber.

Photo Caption:

CIA's Fresh Cranberry Relish is delicious hot or cold. (Photo credit: CIA/Keith Ferris)

Media Contact:

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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CIA Recipe: The Flavors of Fall

Vegetarian Butternut Squash & Apple Soup Served in Fresh Pumpkins

Fall is here and every farmers' market and stand is displaying its harvest of squashes. Americans were introduced to winter squashes by native Indians. Pilgrims and early colonists realized how easy they were to grow and how adaptable they were in many recipes.

Acorn, pumpkin, butternut, and Hubbard squashes have a hard, thick rind. The rind protects the squash and keeps it from spoiling for long periods, but makes the job of peeling it a challenge if you want to remove the rind before you cook the squash.

"Make an initial cut to create a flat, stable surface that makes it easier and safer to cut up the squash," recommends CIA Chef Scott Swartz. "Cut through a butternut squash at the point where the neck meets the rounded body. Use a spoon to scoop out the seeds and any filaments in the center of the squash. Then, set your squash, flat side down, on a work surface and use a chef's knife to cut away the skin."

Pumpkins also make their arrival this time of year. They are like the mascots of autumn. "Dressed" in orange-toned uniforms of varying shapes and sizes, their arrival to stores, farm stands, and front porches inspires the spirit of the season year after year. From pumpkin carving to pie baking, this popular gourd encourages creativity in the kitchen.

Chef Swartz suggests using pumpkins to serve his Butternut Squash Soup. Use smaller pumpkins for individual plated servings, or dress up a party buffet by placing the soup in one big pumpkin for guests to serve themselves.

Prepare the pumpkins by washing them with warm soapy water, rinsing them thoroughly, and patting them dry. Carve out the top to make a lid and remove the seeds from the inside. You can also carve away some of the flesh inside the pumpkin so it can hold more liquid.

The following recipe has been adapted from The Culinary Institute of America's The New Book of Soups (2009, Lebhar Friedman), which is available at bookstores nationwide or at www.ciaprochef.com/fbi/books.html.

Watch the video on YouTube

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Butternut Squash & Apple Soup

Makes 8 servings

• 1 tablespoon unsalted butter
• 1 1/4 cups diced onion
• 1/3 cup diced carrot
• 1/2 cup diced celery root
• 1 tablespoon minced fresh ginger
• 1 clove garlic, minced
• 3 to 4 cups vegetable broth
• 3 cups cubed butternut squash
• 1 cup sliced tart apple
• 1/4 teaspoon salt, or as needed
• 1/4 teaspoon ground white pepper, or as needed
• 1 teaspoon grated orange zest
• 1 cup crème fraîche for garnish (optional)
• 8 small pumpkins (about a pound each) or one large pumpkin

1. Heat the butter in a soup pot over medium heat. Add the onion, carrot, celery, ginger, and garlic. Cook, stirring frequently, until the onion is tender and translucent, 5 to 6 minutes.
2. Add the broth, squash, and apple. Bring the broth to a simmer over medium-low heat and cook until the squash is tender enough to mash easily with a fork, about 20 minutes.
3. While the soup is cooking, wash the pumpkins with mild soapy water, rinse thoroughly, and pat dry. Carve a lid off the tops and remove the seeds from inside.
4. Purée the soup using a handheld blender directly in the pot, with a sieve or a food mill, or in a countertop blender food processor. Return it to the soup pot if necessary. Return the soup to a simmer over medium-low heat.
5. Season the soup as needed with salt, pepper, and orange zest.
6. You can serve the soup in heated bowls topped with a dollop of crème fraîche if desired.
7. Or, to serve the soup in pumpkins, place each pumpkin onto a plate and fill them with soup topped with a dollop of crème fraîche if desired. If serving the soup in one large pumpkin, place the lid back on top to keep the soup warm. You can also offer the crème fraîche in a separate bowl on the buffet.

Nutrition Analysis per 8-ounce serving without crème fraîche: 80 calories, 2g protein, 17g carbohydrate, 1g fat, 250mg sodium, 0mg cholesterol, 3g dietary fiber.

Photo Caption:

 CIA's butternut squash & apple soup served in pumpkins. (Photo credit: CIA/Keith Ferris)

Media Contact:

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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CIA Recipe: Pumpkin Chocolate Chip Cookies

Fruit or Vegetable Serving Kids Will Love

School is back in session and now that the kids are set with their usual supplies of pencils and erasers, it is important to consider they also receive the nutritional support they need to succeed both physically and academically in class.

With First Lady Michelle Obama and celebrity chefs bringing awareness to the need to improve children's nutritional intake, school lunch programs have gained national attention. A team at The Culinary Institute of America called Menu for Healthy Kids (MFHK) has been addressing these issues for the past two years.

Working with administration and foodservice directors in seven different New York school districts, the CIA team has established a program for improving the nutritional value of the diets schoolchildren are consuming. MFHK realized that school lunches are a great place to start to implement changes toward reducing childhood obesity but the responsibility also lies with parents, teachers, foodservice departments, and industry suppliers to reinforce change across the board.

One of the things parents can do is provide nutritional goodies that appeal to kids' traditional ideas of snack food. The following recipe is a great way to get more vegetables into a child's diets. Two Pumpkin Chocolate Chip Cookies provide a half serving of grains and over two grams of fiber. The use of whole wheat flour supplies fiber and the antioxidants in dark chocolate have shown to improve cardiovascular health.

So pack a couple of these cookies in your kid's lunch box. These cake-like treats will be seen as a sweet luxury you made just for them and you will feel good about giving your children some of the nutrition needed to keep them on top of their game.

For more information on Menu for Healthy Kids, great recipes, and tips on how you can get involved, please visit our website at http://healthykids.ciachef.edu.

Watch the video on YouTube

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Pumpkin Chocolate Chip Cookies

Makes 36 cookies

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2/3 cup room temperature butter
• 1 cup tightly packed brown sugar
• 1 cup unsalted canned pumpkin
• 2 large eggs at room temperature
• l teaspoon vanilla extract
• 2/3 cup miniature dark chocolate chips

1. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or lightly spray with cooking spray. Combine the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg into a bowl. Whisk to mix the ingredients together and set aside.
2. In a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed for 3 minutes or until very light and smooth. Scrape down the bowl once to blend evenly. You may also mix the butter and brown sugar together by hand until it is very light and smooth.
3. On medium speed, or by hand, add the pumpkin, eggs, and vanilla extract and blend until well-combined (the mixture may appear curdled or broken, but this is okay), about 3 minutes. Scrape the bowl down once or twice to blend evenly.
4. On low speed, add the dry ingredients until just blended, about 2 minutes. Add the chocolate chips and continue to mix until they are evenly distributed in the batter, about 30 seconds.
5. Use 2 serving spoons to drop batter into mounds (about 2 tablespoons each), 2 inches apart onto the prepared baking sheets. Cookies will spread when they bake.
6. Bake until the bottoms are golden brown, about 15 minutes. Transfer to wire racks and let cookies cool completely. Store in an air-tight container for up to 3 days.

Nutrition Analysis per cookie: 80 calories, 1g protein, 11g carbohydrate, 4g fat, 85mg sodium, 10mg cholesterol, less than 1g dietary fiber

Chef's note: You may replace the chocolate chips with raisins or other dried fruits and add chopped toasted nuts if desired.

Photo Captions:

Photo 1: Two servings of The Culinary Institute of America's Pumpkin Chocolate Chip Cookies provides a half serving of grains and over two grams of fiber. (Photo credit: CIA/Keith Ferris)

Photo 2: The Culinary Institute of America's Pumpkin Chocolate Chip Cookies. (Photo credit: CIA/Keith Ferris)

Media Contact:

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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CIA Recipe: Relish Summer All Winter Long

Roasted Red Pepper and Apricot Relish

We wait all winter anxious to savor the fresh flavors of summer's harvest. It doesn't get any better than delighting in fresh fruit and produce picked straight out of the garden or from local farm stands. With so much being harvested at once, you can't help thinking how wonderful it would be if we were able to have some of summer's bounty to enjoy in the dead of winter.

The chefs at the CIA suggest you set yourself up for winter this year by taking a little time to put up some of your favorite things by making relish with them. According to The Encyclopedia of American Food and Drink, the word relish first appeared in English in 1798, from the Middle English for a "taste" and is derived from the French word reles, "something remaining." In the United States, we refer to many relishes that are pickle-based, but our ancestors also realized that a good way to use up the wealth of fruits and vegetables available in summer was to put them up in jars of relish.

"Allow your washed jars to come up to room temperature before placing them in boiling water to sanitize so you don't risk cracking the glass," says CIA Chef Dwayne LiPuma. "When you take them out be mindful not to place them on a cold surface, place them on a towel to keep them safe."

The flavor and color combinations in this vibrant Roasted Red Pepper and Apricot Relish are so wonderful, you'll want to double the recipe and have plenty on hand to spread on whole wheat crackers or to liven up a simple roast turkey sandwich as the weather turns cold and snowy.

Sterilizing Jars for Preserving

• You will need a pot deep enough to hold the tallest jar you plan to use with another 3 to 4 inches of space between the top of the jar and the top of the pot.
• Clean the jars, lids, and rings well with hot, soapy water and rinse well in hot water.
• Put the pot on a burner and place a canning rack or folded towel in the bottom of the pot.
• Fill the jars with hot water and put them in the pot (they should sit steadily on the rack or towel and should not touch each other). Add enough additional hot water to cover the jars by 1 inch. Add the lids to the pot, you can also add the rings if desired.
• Bring the water to a boil over high heat. After it reaches a boil, continue to boil for 10 minutes longer.
• Use canning tongs to lift the jars out of the hot water, pour out the water, and set them on a flat, towel-lined surface. Remove the lids and rings and put them on the towel too. The jars are ready to fill.
• It is important to fill the jars when the jars are still hot. Do not overfill the jars. Fill to the top of the first ring from the bottom.
• Use the same pot you used to sterilize the jars, add the rack or a folded towel as before, and put the pot on a burner. Put the filled and sealed jars into the pot. (If the jars are small and might bang against each other as you process them in boiling water, you may want to wrap a cloth around each jar to keep them safe.) Add enough hot water to completely cover the jars.
• Bring the water to a boil and boil the relish for 10 minutes (the time will vary for other recipes depending upon the ingredient you are processing; refer to your recipe). Turn off the heat under the pot. Let the jars cool in the hot water bath for 1 hour. Lift the jars from the water with canning tongs and set them on a towel-lined counter.
• Check the seals to be sure that they are tight. Leave the jars undisturbed. As they cool, you should hear a pop as a vacuum seal forms. If a jar doesn't seal, keep it refrigerated and try to eat is within a week.

The following recipe has been adapted from The Culinary Institute of America's Vegetables cookbook (2007, Lebhar Friedman), which is available at bookstores nationwide or at www.ciaprochef.com/fbi/books.html.

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Roasted Red Pepper and Apricot Relish

Makes 2 cups

• 1 tablespoon olive oil
• 1/2 cup minced red onions
• 1/2 teaspoon minced garlic
• 3/4 cup minced roasted red bell peppers
• 1/4 cup minced dried apricots
• 1 tablespoon red wine vinegar, plus as needed
• 1 teaspoon honey mustard
• 2 to 3 drops hot sauce, as needed
• Salt and pepper as needed
• 1 tablespoon chopped fresh parsley

1. Heat a sauté pan over medium heat. Add the oil and heat until the surface ripples. Add the onions and garlic and sauté, stirring frequently, until tender and translucent, about 2 minutes.
2. Add the peppers, apricots, 1 tablespoon vinegar, and mustard; and sauté until the vinegar evaporates. Remove from heat. Season to taste with the hot sauce, additional vinegar, salt, and pepper. Add the parsley just before serving. Serve at room temperature or chilled.

Nutrition Analysis per 1-ounce serving: 35 calories, 0g protein, 5g carbohydrate, 1.5g fat, 35mg sodium, 0mg cholesterol, less than 1g dietary fiber.

Photo Caption:

Roasted red pepper and apricot relish by CIA Chef Dwayne LiPuma. (Photo credit: CIA/Keith Ferris)

Media Contact:

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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CIA Recipe: Affogato al Caffè

Coffee-Drowned Gelato or Ice Cream

Perfect any time of year, but particularly the warmer months, easy-to-make Affogato al Caffè is an elegant way to serve coffee to your guests, no matter how hot the temperature gets outside.

Affogato means "drowned"—in this case, the CIA chefs suggest a simple yet delicious gelato that is perfect with latte. The fastest way to create this dessert is to pour one or two shots of very hot and very strong freshly brewed espresso over vanilla gelato. Top with whipped cream and dust with grated dark chocolate or cocoa powder, or maybe grated orange peel. Make sure to serve it with a spoon to scoop up the ice cream and a straw to savor the melted goodness left at the bottom of the cup. Serve with biscotti or any type of dry Italian cookies.

Affagato al Caffè is one of the specialty coffees students learn to prepare in The Culinary Institute of America's Ristorante Caterina de' Medici, one of five student-staffed restaurants located at the Hyde Park, NY campus.

"Most gelato is made from milk, cream, egg yolks, and sugar," says CIA Chef Gianni Scappin. "Gelato Fior di Latte, or 'Flower of Milk,' is made without egg yolks and is often used in Affogato al Caffè because it is very simple to make. But if you don't have time to make gelato at all, you can still prepare this recipe using any kind of ice cream you like."

A perfect ending to a great warm weather meal, Affogato al Caffè will delight your taste buds and keep you cool.

You can find the following gelato recipe in Italian Cooking at Home with The Culinary Institute of America (2011, Wiley & Sons), which is available at bookstores nationwide or at www.ciaprochef.com/fbi/books.html.

Watch the video on YouTube

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Affogato al Caffè
Coffee-Drowned Gelato

Serves 6 to 8

• Freshly brewed espresso, for serving (1 or 2 shots per serving)
• 1 cup heavy cream
• Gelato (recipe below)
• Unsweetened cocoa powder as needed, for garnish (optional)

1. Brew espresso coffee.
2. Whip the cream to medium peaks.
3. Scoop the frozen gelato into a glass and pour the espresso over the gelato. Top with a dollop of whipped cream and serve with some cocoa powder sprinkled on top (and a straw that you can use to drink the coffee).

Gelato Fior di Latte
"Flower of Milk" Gelato

Makes 1 quart

• 2 cups milk
• 2 cups heavy cream
• 1 3/4 cups sugar
• 1 tablespoon light honey
• 1/2 teaspoon vanilla extract

1. Heat the milk and cream in a large saucepan over medium heat, then add the sugar and honey and stir to dissolve. Add the vanilla extract.
2. Strain through a fine-mesh sieve into a glass or metal container. Cool the gelato base over an ice water bath or in the refrigerator, stirring from time to time. When completely chilled, pour into an ice cream maker. Process according to the manufacturer's instructions.
3. Transfer to a container and freeze for about 2 hours before serving.

Nutrition Analysis for gelato per 1-ounce serving: 70 calories, 1g protein, 9g carbohydrate, 4g fat, 10mg sodium, 15mg cholesterol, 0g dietary fiber.

Photo Caption:

Affogato al Caffè, Coffee-Drowned Gelato. (Photo credit: CIA/Keith Ferris)

Media Contact:

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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CIA Recipe: Keep Cool with Refreshing Ceviche

Ceviche with Coconut Milk

You don't have to travel to Central or South America to learn one of the tastiest tricks to keep your kitchen cool this summer. Consider an alternative and fresh way to prepare seafood. A dish that originated in Peru, ceviche was very popular along the coastal regions of the Americas. Today, thanks to refrigeration and modern transportation, fresh seafood is readably available, and ceviche is gaining in popularity.

The method of preparing ceviche is simple. Start with fresh fish or shellfish, cut it into small pieces, add salt, and marinate it in citrus juice. Resting the thinly sliced or cubed seafood in this acidic bath makes it suitable for eating. This process is called denaturing. Proteins lose their structure and the flesh becomes firmer—similar to what happens when you cook with heat. Preparing fish this way without heat results in a fresher flavor, because the fish does not dry out from high temperatures.

One word of caution: since you will not be using heat, make sure you start with the freshest seafood possible and always keep it on ice to insure it stays that way. How can you tell it is fresh? If your seafood smells like fish, it is not fresh. It should smell as fresh as an ocean breeze. It also is wise to purchase seafood from a reputable market.

Students at The Culinary Institute of America learn many methods for preparing food in their global cuisines classes—Cuisines of Asia, Cuisines of the Americas, and Cuisines of the Mediterranean. Preparing ceviche is one of the lessons taught in Cuisines of the Americas.

"In any coastal culture you will find some form of ceviche," say CIA Chef Lynne Gigliotti. "Preparation varies from region to region. In Peru you will find it made with corn, in Columbia with coconut milk, and from other areas made simply with lemon juice."

The following recipe has been adapted from one developed by Elizabeth Johnson-Kossick, a chef-instructor at The Culinary Institute of America, San Antonio.

Watch the video on YouTube

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Ceviche with Coconut Milk

Serves 8

• 1 1/2 pounds red snapper, fillets (You can substitute any kind of flaky white fish as well as scallops, shrimp, lobster, clams, mussels, or oysters. See Chef's note below.)
• 2 garlic cloves, chopped
• 2 teaspoons Scotch Bonnet pepper, minced ** (You may substitute any kind of hot pepper such as habaneros or jalapeños.)
• 2 teaspoons sea salt
• 1/4 teaspoon freshly ground black pepper as needed
• 1 cup freshly squeezed lime juice
• 1 1/2 cups coconut milk*
• 1 red onion, halved and thinly sliced, rinsed in hot water for 5 minutes
• 2 tablespoons cilantro leaves, finely chopped

• 1/4 cup coconut flakes or fresh shaved coconut, lightly toasted
• Cilantro leaves as needed for garnish

1. Cut the snapper with the grain of the fish. Place the fish in a glass or stainless steel bowl large enough to hold the entire recipe and place it over a larger bowl filled with ice; set aside.
2. Place garlic and peppers on a cutting board and add 2 teaspoons sea salt. Using the flat surface of a chef's knife mash it together until it becomes a paste.
3. Add the garlic-pepper mash to the fish and stir it until it is evenly distributed. Add 1/4 teaspoon ground black pepper and salt to taste. Add lime juice and coconut milk, and stir. Drain the red onion slices, add to mixture, and stir. Add finely chopped cilantro and stir. Cover and marinate for 30 minutes in the refrigerator.
4. To serve, place ceviche in glass or stainless steel bowls that are resting in larger bowls, shallow dishes, or a large tray of ice. Top with shaved coconut and cilantro.

* You may use fresh coconut milk if desired. Break the coconut open, drain and reserve the juice, and remove the pulp. Cut the fresh coconut pulp into pieces. Shave enough of the pulp to toast and use as topping. Place the remaining coconut in a blender along with the coconut juice, cover with hot water, and purée until smooth. Strain the milk through a fine-mesh strainer. Squeeze the coconut to remove as much liquid as possible.

** Caution when handling hot peppers: Wear gloves and immediately wash your hands after removing the gloves or handling the peppers. Do not let the juice from the peppers come in contact with your eyes or skin.

Chef's note: It is important to make sure you use the freshest fish possible and you keep it cold. When removed from refrigeration, place fish in a container on top of crushed ice covered with plastic wrap or in a bowl placed in a larger bowl filled with ice.

Surgeon General Warning: Consumption of raw or undercooked foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish may result in an increased risk of foodborne illness.

Nutrition Analysis for sauce per 6-ounce serving: 200 calories, 19g protein, 6g carbohydrate, 12g fat, 60mg sodium, 30mg cholesterol, 1g dietary fiber.

Photo Caption:

Ceviche with Coconut Milk. (Photo credit: CIA/Keith Ferris)

Media Contact

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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CIA Recipe: Asado de Bodas

"Wedding Stew"

2011 marks the 175th anniversary of the Battle of the Alamo in San Antonio, TX and the city has planned a whole year of celebrations. Chef Iliana de la Vega at The Culinary Institute of America (CIA), San Antonio has her own idea about how you can join in the festivities even if you can't make a trip to see the historic site itself. The CIA San Antonio prepares future chefs by offering them associate degrees in culinary arts while also maintaining a separate division of the college—the Center for Foods of the Americas—that is focused on maintaining Latin American culinary traditions.

When asked to find a recipe to commemorate the Alamo anniversary, Chef de la Vega found Asado de Bodas, a delicious dish typically served at weddings and other special occasions in this region during the early 1800s. "In English the dish is known as 'Wedding Stew,'" says Chef de la Vega. "Traditionally it is served with Mexican rice. Today it is also popular served with pasta."

Watch the video on YouTube

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Asado de Bodas

Serves 6

• 2 pounds pork shoulder, cut into 2-inch cubes
• 2 teaspoons salt
• 1 white onion, peeled and cut in half
• 4 garlic cloves, peeled
• 1/2 cup lard or vegetable oil
• Peel from 1/2 of an orange
• 6 ancho chiles, seeds and veins removed
• 1 slice stale bread
• 1 stale corn tortilla, broken into pieces
• 1/2 pound tomatillos, husks removed and cut in half
• 1 clove
• 1 teaspoon cumin seeds
• 1 teaspoon dried oregano
• 1/2-inch Mexican canela (cinnamon)
• 2 bay leaves
• 3 to 4 ounces of Mexican chocolate
• Salt as needed
• 2 tablespoons lard or vegetable oil (optional)
• 1/4 cup blanched and peeled almonds (optional)
• 1/4 cup black raisins (optional)

1. Place the meat in a large pot and add enough water to cover it. Add 2 teaspoons of salt. Add one-half of the onion along with 2 garlic cloves into the pot. Cook until tender, approximately one hour. Remove the meat; strain the broth and keep the broth warm for later use.
2. In a Dutch oven, heat 1/4 cup of lard. Sauté the meat and the orange peel until the meat is golden brown; discard the orange peel. Reserve the meat.
3. Heat the remaining lard in a skillet and fry the chiles slightly. Place 1 1/2 cups of warmed broth in a bowl, add the chiles, and let them soak.
4. In the remaining fat in the sauté pan, sauté the bread and the tortillas until golden, remove, and set aside.
5. Add the tomatillos and the remaining garlic and onion to the pan and sauté until golden. Transfer mixture to a blender. Add the soaked chiles, clove, cumin, oregano, and canela. Blend until very smooth.
6. Add this mixture to the fried meat in the Dutch oven. Add the bay leaves. Reduce the heat and cook for 10 to 15 minutes.
7. Add the chocolate and salt as needed. The sauce should be slightly thick.
8. Optional: Heat the lard and sauté the almonds until slightly golden in color; set aside. In the remaining fat, sauté the raisins until plumped. Scatter on top of the meat.
9. Serve with Arroz a la Mexicana (Mexican Rice) and corn tortillas.

Nutrition Analysis for sauce per 6-ounce serving of stew using lard without raisins, almonds, rice, or pasta: 400 calories, 26g protein, 25g carbohydrate, 23g fat, 610mg sodium, 80mg cholesterol, 5g dietary fiber.

Nutrition Analysis for sauce per 6-ounce serving of stew using vegetable oil without raisins, almonds, rice, or pasta: 400 calories, 26g protein, 25g carbohydrate, 24g fat, 610mg sodium, 65mg cholesterol, 5g dietary fiber.

Photo Caption:

 Asado de Bodas. (Photo credit: CIA/Keith Ferris)

Media Contact:

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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