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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HMSHost Awards Scholarships to Culinary Institute of America Students

HMSHost to Feature Winning Contestants' Recipes at its Airport Restaurants Across North America

Hyde Park, NY, January 16, 2012 – As part of its five-year strategic partnership, HMSHost, a world leader in travel shopping and dining, today announces the winners of a recipe contest featuring students from The Culinary Institute of America (CIA), the world's premier culinary college. The winning recipes will be featured over the next year in more than 100 of HMSHost's proprietary restaurants at airports around the country.

"Our students are thrilled to have the opportunity to show off their creativity and earn scholarships at the same time," said David Kamen, project manager, CIA Consulting. "The college is grateful to HMSHost for its support in helping CIA students pursue dreams of successful careers in the diverse and vibrant foodservice and hospitality industry."

Jessica Hargrove, from Lake Jackson, TX, won the first place honor in the appetizer category with a Macaroni & Cheese Flatbread topped with Candied Bacon and Shredded Brussels sprouts. Lauren Fury, who is from Brooksville, FL, took first place in the entrée category with her recipe of Fried Chicken and Waffles with Country Gravy and Grade A maple syrup.

The month-long submission period in November generated more than 35 recipe submissions from students of all levels at the CIA. The theme of the recipe contest was "All-American Comfort Food," and students could enter a recipe in both categories of appetizer and entrée.

Once the finalists were selected, four judges chose three finalists in each of the two categories. In the kitchen preparation and in the meal's presentation, finalists were evaluated on several points:

• Food preparation
• Safety
• Adherence to the exact recipe
• Cleanliness
• Dish plating
• Taste

"HMSHost's commitment to the CIA, its students and the culinary arts overall is why we're excited to continue this partnership with one of the world's best culinary colleges," said Bill Casey, vice president of HMSHost's Restaurant Portfolio.

Winners Jessica Hargrove and Lauren Fury each received $5,000 in scholarship funds, provided by HMSHost. In addition, HMSHost also donated $15,000 to the CIA's general scholarship fund, as part of its five-year strategic partnership with the culinary college.

Photo Captions:

Photo 1: Robert Bratton (right) of HMSHost and a CIA alumnus presents scholarship awards to top winners Jessica Hargrove (left) and Lauren Fury (center). Hargrove placed first in the Appetizer category and Fury was the winner in the Entrée category. (Photo credit: Lee Ferris)

Photo 2: Lauren Fury's Fried Chicken & Waffles with Country Gravy and Grade A Maple Syrup. (Photo credit: Lee Ferris)

Photo 3: Jessica Hargrove's Macaroni & Cheese Flatbread. (Photo credit: Lee Ferris)

Media Contact:

Anne Duffy
240-694-4330
anne.duffy@hmshost.com

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About HMSHost
HMSHost is a world leader in creating dining and shopping for travel venues. HMSHost operates in more than 100 airports around the globe, including the 20 busiest airports in North America. The Company has annual sales in excess of $2.5 billion and employs more than 34,000 sales associates worldwide. HMSHost is a part of Autogrill Group, the world's leading provider of food & beverage and retail services for people on the move. With sales of over €5.7 billion in 2010, the Group operates in 37 countries and employs some 62,000 people. It manages over 5,300 stores in more than 1,200 locations worldwide.

Visit www.HMSHost.com for more information and find us on Facebook at HMSHost Making the Traveler's Day Better.

A Muffin Makeover: Dispelling the Low-Fat-Is-Healthy Myth

Low-Fat Approach to Eating Hasn't Reduced Obesity or Made People Healthier; New Recipes for Healthier Muffins Using Whole Grains, Healthy Fats

Boston, MA, January 12, 2012 – Dozens of studies, many from Harvard School of Public Health (HSPH) researchers, have shown that low-fat diets are no better for health than moderate- or high-fat diets—and for many people, may be worse.

To combat this "low fat is best" myth, nutrition experts at HSPH and chefs and registered dietitians at The Culinary Institute of America (CIA) have 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 ubiquitous low-fat muffin, touted as a "better-for-you" choice when in fact low-fat muffins often have reduced amounts of heart-healthy fats, such as liquid plant oils, but boast plenty of harmful carbohydrates in the form of white flour and sugar.

Other low-fat processed foods are not much better, and are often higher in sugar, carbohydrates, or salt than their full-fat counterparts. For good health, type of fat matters more than amount. Diets high in heavily processed carbohydrates can lead to weight gain and an increased risk of type 2 diabetes and heart disease.

"It's time to end the low-fat myth," said Walter Willett, professor of epidemiology and nutrition and chair of the Department of Nutrition at HSPH. "Unfortunately, many well-motivated people have been led to believe that all fats are bad and that foods loaded with white flour and sugar are healthy choices. This has clearly contributed to the epidemic of diabetes we are experiencing and premature death for many. The lesson contained in these healthy muffins—that foods can be both tasty and good for you—can literally be life-saving."

A regular blueberry muffin from a national coffee shop chain has 450 calories on average and most of those calories come from carbohydrates, primarily 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 has about the same amount of calories, but contains more carbohydrates and sugar—and about 60% more sodium (700 milligrams)—than a regular muffin.

The new Blueberry Muffin recipe offered by HSPH and the CIA 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, white, and almond flour and uses canola oil, a healthy fat. See "Blueberry Muffin Battle" for a nutritional comparison of the three types of blueberry muffins.

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

"There are so many ingredients available to home bakers who want to offer their families healthful, flavorful baked goods," says Richard Coppedge, Jr., chef-instructor at the CIA and a Certified Master Baker. "These 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."

The CIA and HSPH offer a dozen healthy baking tips that professional chefs and home cooks can use to build a healthier muffin. Here are a few of their tips:

• Downsize the portions. The mega-muffins popular in bake shops are two to three times the size of the muffins your grandmother might have baked.
• Go whole on the grains. It's easy to substitute whole wheat flour for 50% of the white flour in recipes without harming taste or texture. And with a few recipe alterations, delicious muffins can be made with 100% whole grains. See the Lemon Chickpea Breakfast Muffin and the Whole Wheat Banana Nut Muffin recipes as examples.
• Slash the sugar. You can cut 25% of the sugar from most standard muffin recipes without any negative impact on flavor or texture, and in some recipes, cut back even more.
• Pour on the oil. Liquid plant oils—canola, extra virgin olive oil, corn, sunflower, and others—help keep whole-grain muffins moist and are a healthier choice than melted butter or shortening.
• Bring out the nuts. For extra protein and an additional source of healthy fats, add chopped nuts.
• Scale back the salt. The best way to reduce salt is to make a smaller muffin and to pair muffins with foods, such as vegetables and fruits, that are sodium-free.
• Pump up the produce—and flavor! Fresh whole fruit and unsweetened dried fruit naturally contain sugar, but unlike other sweeteners, they also contain fiber and important nutrients. Using fruit in your muffins means you can have a lighter hand on the added sugar. Cooked or raw vegetables, such as caramelized onions, sliced jalapeños, and chives and other fresh herbs—together with a whole range of spices—can add interesting textures and savory flavors to muffins.

The muffin recipes and photos, baking tips, a Q&A on why it's time to end the low-fat myth, and a handy chart showing how to find foods with healthy fats are all available on The Nutrition Source, a nutrition website from the Harvard School of Public Health.

"We need to make healthy fats and whole grains the new baking norm, at home and in the professional kitchen," says Greg Drescher, vice president of industry leadership and strategic initiatives for the CIA. "We call on restaurants and other food service providers to be leaders in promoting healthy fats—and in doing away with the low-fat myth."

Photo Captions:

Photo 1: Chef Rich Coppedge, Jr., and his colleagues at the CIA, used a variety of non-traditional ingredients like pureed garbanzo beans to help reduce the amount of fat found in the typical muffin. (Photo credit: CIA/Nicola Shayer)

Photo 2: The inclusion of beans in the Lemon Chickpea Muffin recipe from the CIA and the Harvard School of Public Health not only add protein and fiber, but they also help to keep it moist and tender. (Photo credit: CIA/Keith Ferris)

Photo 3: Recognizing that the low-fat approach to eating hasn't reduced obesity or made people healthier, The Culinary Institute of America and the Harvard School of Public Health worked together to create new recipes for healthier muffins using whole grains and healthy fats. (Photo credit: CIA/Keith Ferris)

Media Contact:

Stephan Hengst
Marketing Director, Communications & PR
845-905-4288
s_hengst@culinary.edu

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About Harvard School of Public Health
Harvard School of Public Health is dedicated to advancing the public's health through learning, discovery and communication. More than 400 faculty members are engaged in teaching and training the 1,000-plus student body in a broad spectrum of disciplines crucial to the health and well being of individuals and populations around the world. Programs and projects range from the molecular biology of AIDS vaccines to the epidemiology of cancer; from risk analysis to violence prevention; from maternal and children's health to quality of care measurement; from health care management to international health and human rights. For more information on the school visit www.hsph.harvard.edu.

HSPH on Twitter | HSPH on Facebook | HSPH on YouTube | HSPH home page

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 Introduces Blueberry Kitchen: Contemporary Recipes from The Culinary Institute of America Online Learning Module

St. Helena, CA, November 2, 2011 — The Culinary Institute of America (CIA) has introduced a new free online learning module, Blueberry Kitchen: Contemporary Recipes from The Culinary Institute of America, on the college's www.ciaprochef.com website.

Blueberry Kitchen explores a wide array of blueberry menu concepts as well as blueberry nutrition and history. The e-learning module includes 14 downloadable recipes in streaming video, demonstrated by CIA Chef-Instructor Scott Samuel. The site is geared toward food enthusiasts and foodservice professionals alike.

Demonstrating innovative culinary techniques and the versatility of blueberries on the menu, Blueberry Kitchen covers how to use blueberries in everything from beverages, breakfast, and desserts to savory global cuisine. Through online videos, chef-tested recipes, and information on the nutritional value of blueberries, the online learning module presents scores of new uses for this versatile fruit.

"Customers know about the health benefits of blueberries and are eager to try unique and contemporary dishes with blueberries on the menu," says Chef Samuel. "It was interesting to explore such a wide array of concepts with blueberries, which add such a rich flavor profile and vibrant color to any dish."

Recipes on the online module include Blueberry Mojitos, Wild Rice-Dried Blueberry Stuffed Pork Tenderloin, Blueberry Muffins with Orange Glaze, Chipotle-Grilled Chicken Breast with Blueberry-Peach Salsa, Blueberry Lavender Fizz, and Blueberry-Ricotta-Orange Crêpe with Vanilla Blueberry Sauce, and more.

Blueberry Kitchen: Contemporary Recipes from The Culinary Institute of America was produced by the CIA's New Media group, which has won two James Beard Awards for Best Webcast. The module can be found at www.ciaprochef.com/blueberries.

Media Contact:

Stephan Hengst
Marketing Director, Communications & PR
845-905-4288
s_hengst@culinary.edu

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CIA Culinary Bible, The Professional Chef, New 9th Edition Available for iPad

Revolutionary Interactive Cooking Text is "A New Frontier for Books"

Hyde Park, NY, October 27, 2011 – The Culinary Institute of America's The Professional Chef is the classic resource that America's best professional chefs and home cooks have relied on for decades to master the complete range of basic and advanced cooking skills. Now America's most trusted culinary reference is just a tap away. Through publisher Wiley and Inkling—the leading platform for interactive learning content on iPad—the gold standard of culinary textbooks has taken a step that PC Magazine calls "a new frontier for books."

The Professional Chef, iPad Edition (Wiley, Inkling; $49.99) is a premier interactive learning experience. The iPad edition enhances the user experience with 850 recipes, nearly 750 photographs featuring 175 enhanced images, more than 100 videos, and other features. Assessment indicators test participants' knowledge of each product type, navigating readers through a series of multiple choice, true or false, and short-answer questions. Additional features include highlighting and sticky notes to mark text or highlight important content. A social notes feature allows readers to follow other people's commentaries right in the text, making it easy for students to organize study groups, instructors to share comments with the class, or any user to get real-time notes and tips from fellow cooks using The Professional Chef.

A PC Magazine online article as the iPad edition arrived on virtual bookshelves October 25 said this innovation "is an impressive alternative to the 1,400-page print edition and illuminates a path toward the future of publishing."

Images are annotated with pop-up descriptions of fruits, vegetables, grains, meat, poultry, and seafood. Photo slideshows illustrate step-by-step techniques of key cooking fundamentals, and guided tours take the reader through the key elements of an important technique. For example, tapping through the different cuts of beef will lead to detailed information, additional illustrations, and tips on uses for each cut. Instructions are brought to life with embedded videos demonstrating precisely how to master a specific technique such as cooking a perfect egg, fabricating a lobster, or preparing a meringue.

The Culinary Institute of America's The Professional Chef, iPad Edition is a landmark in culinary education, giving professional chefs, culinary students, and seasoned home cooks an invaluable gift from the world's premier culinary college. As PC Magazine's review said about this essential reference, "you don't really have to be a student to appreciate it or want to own it."

Photo Caption:

The Professional Chef, iPad Edition includes interactive discussions along with photos and videos to demonstrate step-by-step recipe preparations. With its release on October 25, 2011, the iPad version of The Culinary Institute of America's essential reference text has ushered in a revolution in publishing. (Photo credit: Inkling/Wiley)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@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.

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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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