Chef's Blog, Chef's Notes Plus

Glazing Vegetables

When vegetables are fully or partially cooked by steaming, boiling, or roasting, they can be sautéed just long enough to reheat them or to complete cooking them—a technique known as finishing. Whole butter is a common choice for finishing vegetables, but other flavorful cooking fats, such as extra-virgin olive oil, […]

Chef's Notes Plus

Heirloom Recipes from the CIA

You can cook a lot of food in more than 70 years, and here at The Culinary Institute of America, we’ve created some tasty dishes, if we do say so ourselves. Whether they were imagined right here on our campus or inspired by some of our favorite old-world classics, there […]

Sauces, Dressings, and Condiments

Hollandaise Sauce

Makes 1 1/2 cups sauce Ingredients 3 tablespoons white wine vinegar or cider vinegar 1/2 teaspoon cracked black peppercorns 3 tablespoons water, plus more as needed 3 egg yolks, lightly beaten 1 cup (2 sticks) unsalted butter, melted and kept warm 1/2 tablespoon fresh lemon juice, plus more as needed […]

Chef's Blog, Chef's Notes Plus

How-To: How to Brown Butter

Brown butter is often called for in recipes and for good reason! In fact, any recipe that calls for butter will taste 100 times better if you take the time to brown your butter. You can use it for breakfast, lunch, dinner, AND dessert to add a rich and nutty […]

Soups and Stews

Leek and Potato Soup

Ingredients 1 lb Yukon potatoes, diced 1 lb leeks, thinly sliced 2 quart chicken or vegetable stock 1 tablespoon kosher salt 6 tablespoons heavy cream 1 1/2 tablespoons minced parsley 1 1/2 tablespoons minced chives Directions Simmer the vegetables, stock, and salt together, partially covered, for 40 to 50 minutes […]

Chef's Blog, Chef's Notes Plus

Making Crêpes

Crêpes are very thin pancakes made by cooking a batter in a very thin layer. Crêpes are typically stuffed, folded, topped, or layered with sweet or savory fillings. The thinner the crêpe the better, but don’t be discouraged if the first crêpes you make are a little uneven or thick. […]

Breakfast and Brunch, Main Dishes

Mushroom Chive Omelettes

Makes 4 servings Dinner omelettes are a hungry chef’s best friend, and we bet you can relate! These omelettes are filled with mushrooms and chives, but you can fill yours with anything you like, including ham and cheese, bell peppers, bacon, or even roasted veggies. For tips on making an […]

Free Recipes, Sandwiches

Pan Bagnat

Makes 8 Servings Sandwich & Dressing Ingredients 6 tablespoons red wine vinegar 2 tablespoons chopped basil 1/4 cup chopped flat-leaf parsley 4 anchovy fillets 1 jalapeño, roasted, peeled, seeded, and finely chopped 1 cup extra-virgin olive oil 8 ciabatta rolls or 2 baguettes 1 lb drained oil-packed tuna, flaked 1 […]

Desserts

Pastry Cream

Makes about 2 cups Pastry cream, which is essentially vanilla pudding, is incredibly versatile. It is commonly found as a filling in eclairs or as the base of a fresh fruit tart, but you can also use it for trifles, as a layer cake filling, in a cream pie, or […]

Desserts

Pâte à Choux

Makes about 2 cups Ingredients 1 cup whole or low-fat milk 8 tablespoons (1 stick; 4 oz) unsalted butter, diced 1/2 teaspoon salt 1 cup bread flour, sifted 3 large eggs 1 large egg white Egg wash (1 large egg whisked with 2 tablespoons cold milk or water) Directions Combine […]

Pies and Tarts

Pâte Sucrée

Makes 1 pound 8 ounces Ingredients 1 cup unsalted butter, room temperature 1/2 cup sugar 1 egg, lightly beaten 1 3/4 cups all-purpose flour Directions Cream the butter and sugar together in a mixer fitted with the paddle attachment, about 5 to 10 minutes or until pale in color. Add […]