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 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.

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: 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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CIA Recipe: Steak au Poivre

Sautéing

Students at The Culinary Institute of America learn the fundamentals of cooking in Skill Development classes. One of these cooking basics is sautéing—the process of cooking food rapidly in a small amount of fat over high heat. Derived from the French word for jump, sautéing refers to the motion of food tossed in a hot pan.

The CIA San Antonio's skills instructor, Chef Hinnerk Von Bargen, has the following suggestions for the successful execution of a classic recipe for Steak au Poivre.

"It is very important to use a stainless-steel sauté pan when making the following recipe," says Chef Von Bargen. "Once you have placed your meat into the pan, leave it alone so you can develop flavor and color; let the food cook undisturbed until it is time to turn it. Avoid overlapping the pieces or crowding the pan, as this will make the food steam in its own moisture and prevent browning."

Preheat a dry sauté pan over medium-high heat, then add enough oil or other fat to cover the bottom with a thin, even film. When sautéing red meat, heat the oil until it shimmers.

To make the pan sauce, remove the food from the pan and keep warm. Pour off all but a thin coating of fat, or pour it all off if you are going to add butter. Deglaze the pan, pouring in wine, spirits, broth, or water and using a wooden spoon or spatula to scrape the flavorful browned bits from the bottom of the pan.

The following recipe has been adapted from The Culinary Institute of America's Bistros and Brasseries cookbook (2008, 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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Steak au Poivre Vert

Steak with Green Peppercorns

Serves 4

• 4 strip loin steaks or similar
• Salt and pepper, as needed
• Vegetable oil, as needed
• 1 tablespoon unsalted butter
• 2 tablespoons minced shallots
• 2 tablespoons crushed green peppercorns
• 1 tablespoon cognac or dry brandy
• 1 cup brown veal stock (you may substitute beef stock)
• 1 cup heavy cream

1. Dry the steaks with paper towels and season well with salt and pepper.
2. Heat a skillet big enough to hold the steaks in one layer, then heat the oil until it begins to shimmer and smoke slightly.
3. Sear the steaks on both sides until well-browned but slightly undercooked, about 1 to 2 minutes each side, and set aside (remove the steaks when they're still rare if you want the final cooking temperature to be medium-rare). Cover and hold on the side (on a dinner plate with another dinner plate inverted on top works well).
4. Lower the heat to medium and add the butter and shallots. Stir the shallots occasionally to prevent burning, and when they're translucent (after 2 to 3 minutes), add the green peppercorns. Lightly crush the peppercorns with the back of a wooden spoon or dinner fork to keep them from popping, and to release more of their flavor.
5. With the pan off the heat, add the cognac or brandy. Be careful—it may flame up. Add the stock and scrape up the browned bits from the pan. Return it to the heat and allow the liquid to reduce by half. (Flaming the brandy can be exciting, but it is a bit dangerous.)
6. Add the cream and any accumulated juices from the steaks; stir to combine and reduce until a nice consistency is achieved.
7. Adjust seasoning. If necessary, re-heat the steaks briefly in the oven.
8. Arrange the steaks on top of the sauce. For a nice presentation, the steaks can be carved on a bias.

Nutrition Analysis for sauce per one-ounce serving: 50 calories, 1g protein, 1g carbohydrate, 5g fat, 105mg sodium, 20mg cholesterol, 0g dietary fiber.

Nutrition Analysis for one eight-ounce strip sirloin: 550 calories, 43g protein, 0g carbohydrate, 41g fat, 120mg sodium, 150mg cholesterol, 0g dietary fiber.

Media Contact:

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

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Cajun Brown Roux

Great gumbo is a passion with Cajun folks, and the key to making a good one is the roux. Authentic Cajun roux—Red Bone Roux—is the color of Louisiana clay.

Roux is made by cooking flour in fat. You can use butter, oil, or drippings from meat or chicken. Heat the fat over medium heat and then stir in the flour until smooth and moist, with a glossy sheen. Stir frequently to prevent scorching as you cook the roux to the desired color.

Chef Brannon Soileau of The Culinary Institute of America (CIA) teaches culinary skill development at the college's new campus in Singapore. He tells his students to allow enough time to make it—at least 30 minutes—and to think about the combination as a 60 to 40 ratio, with 60 percent flour and 40 percent fat. Incorporate the flour into the fat until it looks like wet sand or wet peanut butter. Use vegetable oil instead of butter if you are making a dark roux. Butter can be used to make a white roux, but it will break down and scorch if it is cooked too long and will give you a burned flavor and black flecks. And if you are taking the roux all the way to brown, it's especially important not to rush it or it will scorch and you will develop those black specs.

Cook—and develop to pick up color and flavor—on medium to low heat, stirring with a wooden spoon and scraping down the sides of the pan constantly. Aroma will tell you a lot about roux. A white roux (fig. 1) will smell like bread that is just starting to bake. A blond roux (fig. 2) will have a nutty smell, and red bone Cajun brown roux (fig. 3) smells like almost-burned microwave popcorn.

As your roux develops into brown, be very careful handling it, as it will be extremely hot. Also, when adding liquid to any roux, avoid extreme temperature differences. Very cold liquids harden the roux, while extremely hot liquids can splatter when combined with roux. After combining roux with a liquid, return the mixture to a full boil so the flour can properly thicken the liquid.

"The roux is the heart of the gumbo," says CIA Chef Brannon Soileau. "Take your time to make it right. If you want to save some time, you can make a roux and store it in the refrigerator or freezer so it is ready when you need it. Gumbo is a stew and can be made with anything you wish to put into it, so feel free to substitute."

The following recipe is from The Culinary Institute of America's Gourmet Meals in Minutes (Lebhar-Friedman, 2004), which is available for purchase at bookstores nationwide or at www.ciaprochef.com/fbi/books.html.

Watch the video on YouTube

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Duck, Shrimp, and Andouille Gumbo

Makes 8 servings

• 2 tablespoons butter
• 1/2 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 1/2 onions, diced
• 3 celery stalks, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/4 cup white wine
• 1 quart chicken broth
• 1 cup tomato puree
• 1 ham hock
• 3/4 cup okra, trimmed, cut into 1/4-inch slices
• 1/2 pound andouille sausage, sliced into 1/4-inch pieces
• 2 duck breasts (preferably smoked), skinless
• 2 teaspoons salt, or as necessary
• 1 teaspoon freshly ground black pepper, or as necessary
• 1/2 pound shrimp, peeled and deveined
• 3 plum tomatoes, seeded and diced
• 1/2 teaspoon hot sauce

1. In a small saucepan, combine the butter and flour to form a roux, and cook over medium heat until dark brown, stirring frequently, about 8 to 10 minutes.
2. While the roux is cooking, sauté the onions, celery, and bell pepper in the vegetable oil over medium to medium-high heat until golden brown, about 12 to 15 minutes.
3. Add the garlic and cook for 2 more minutes, or until the aroma of the garlic is noticeable. Add the tomato paste and cook to a rich red-brown color, stirring constantly, about 3 to 4 minutes. Deglaze the pan with the white wine and allow the wine to reduce by half.
4. Bring the chicken broth to a simmer. Whisk the roux into the hot broth, making sure there are no lumps. Add the vegetable mixture and stir well. Add the tomato puree, ham hock, and okra and simmer for 15 to 20 minutes.
5. While the gumbo is simmering, cook the andouille in a sauté pan over medium-high heat until browned and cooked through, about 4 to 5 minutes. Remove the andouille from the pan and reserve the fat. Season the duck breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper, and sauté in the andouille fat over medium-high heat until cooked thoroughly. Once cool enough to handle, cut into medium dice.
6. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dry-sear the shrimp in a separate pan over high heat until cooked through, about 2 to 3 minutes. Add the shrimp, andouille, and duck to the gumbo along with the tomatoes. Continue to simmer until all the ingredients are heated through. Season with the remaining salt and pepper, and add hot sauce as necessary.

Nutrition Analysis per serving: 290 calories, 22g protein, 16g carbohydrate, 15g fat, 1280mg sodium, 120mg cholesterol, 2g dietary fiber.

Photo Captions:

Photo 1: White Roux. (Photo credit: CIA/Keith Ferris)

Photo 2: Blond Roux. (Photo credit: CIA/Keith Ferris)

Photo 3: Red Bone Cajun Roux. (Photo credit: CIA/Keith Ferris)

Photo 4: Duck, Shrimp, and Andouille Gumbo. (Photo credit: CIA/Ben Fink)

Media Contact:

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

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The CIA Launches Free Online Learning Module on the Food and Wine of Apulia

St. Helena, CA, February 1, 2011 – The Culinary Institute of America (CIA) has introduced "The Food and Wine of Apulia, Flavors from Farm to Table" online learning module on the college's www.ciaprochef.com website.

"The Food and Wine of Apulia, Flavors from Farm to Table" is a free online resource for both food professionals and home cooks that explores the cuisine of Apulia, on the southeastern tip of the Italian peninsula. Apulia, or Puglia, is a long, slender region with more than 500 miles of coastline and a rich agricultural heritage that includes lush olive oils, artisan breads and cheese, and great wines. It is considered Italy's richest area for fruit and vegetable production.

Packed with cooking demonstrations and in-depth interviews with leading chefs and food authorities, as well as recipes to download, "The Food and Wine of Apulia: Flavors from Farm to Table" is a virtual tour of one of Italy's undiscovered food frontiers. Featuring some of Apulia's most renowned chefs and food artisans and illustrating iconic dishes from the region, segments include Expressive and Essential: Extra-Virgin Olive Oil, Fresh from the Gardens of Peppe Zullo, A Lesson in Orrechiette with Pietro Zito, Bread from the Wood-Fired Ovens of Apulia, The World Class Wines of Apulia, and many more.

"The Food and Wine of Apulia: Flavors from Farm to Table" is presented by Regione di Apulia and can be found at www.ciaprochef.com/apulia. It was produced by the CIA New Media group, which has been honored with two James Beard Awards for Best Video Webcast.

Photo Caption:

The Food and Wine of Apulia, Flavors from Farm to Table. (Photo Credit: CIA/Eddie Jacob)

Media Contact:

Cate Conniff
Marketing Manager
707-967-2303
c_connif@culinary.edu

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