Vietnamese fried catfish, noodles, and — the best thing — a ton of fresh greens and herbs. Well, that’s what’s on the menu tomorrow in the Asia’s kitchen! W/ @danweber21 #vietnamese #asian #proud2bcia #catfish #stirfry #herbs (at The Culinary Institute of America)
We do a lot of tastings at the CIA and this is a tea cocktail tasting. Alan’s finishing with a bang: Green gulp (steep 1l absolut w/ 4 oz sencha for 20 mins, use infusion to mix at 2 oz, 1 oz granny smith and cucumber juice and 1.5 oz lime simple syrup) #cocktail #tea #infusion #mixology (at Culinary Institute Of America)
Hank Shaw’s Hunt, Gather, Cook was the first book that turned me to cooking. Today I had the great privilege of meeting him. What a fascinating man! I felt like a teenage girl at a Bieber concert! #duck #hunt #gather #wild #forage (at The Bocuse Restaurant)
Shakshuka with yellow heirlooms, blue cheese, oregano and mint
In a good olive oil (not extra virgin) fry half a diced onion until translucent, add one chopped New Mex Twilight pepper, two cloves of sliced garlic, and three tbsp of diced sweet pepper. Less than a minute later add two chopped tomatoes and grate two more into the now gently frying mixture. Season keeping the salt in check — we’re putting blue cheese in there. Bring to a slow simmer and crack your eggs into the inch and a half deep simmer. Add half of the blue cheese (two tbsp) now and add the rest as garnish at the end. Cover your pan in the last two minutes to make sure the white cook from the top as well. Add chopped fresh oregano and mint.
This dish is classically prepared with ruby red tomatoes with parsley and feta cheese. My substitutes worked great.
Ok, this was an incredible plate! Photo credit: @atartici! Lamb two ways, rotisserie neck and lamb sausage; chickpea purée, panelle di ceci (chickpea fries) with lemon zest, and roasted chickpeas. #momofuku #ssambar #mediterraneanfood Those were the best chickpea fries I’ve ever had!
Two legendary man and a hog, from Saturday’s weddings w/ Ralph Chianese! #hog #realfood #northcarolina #bbq #pulledpork #chicharron #hudsonvalley
That’s Pujol’s Enrique Olvera’s creation for the #lefooding event at #rockawaybeach on Sunday. Chips coated with the deep flavors of a roasted tomato salsa, topped with a rich #burrata and finished with heirloom #tomatoes, #herbs and #jalapeños. Instant comfort food, flavor explosion!
#bulgogi (at The Culinary Institute of America)
My name is jap-chae. I’m the most satisfying meal you’ll ever have! #korean #kimchi #stirfry #asianfood #wok (at The Culinary Institute of America)
Chili and sesame paste rubbed lamb skewers! These are fantastic. They might as well be Middle Eastern though they are Chinese! #chinese #lamb #middleeasternfood #kebob #shish #proud2bcia (at The Culinary Institute of America)
Jen is an extraordinary person. Please support her on her efforts to raise the funds to finish her education at the Culinary Institute of America. She’s an inspiration for everyone around her and she’s destined to do great things. But she needs your support right now. Even if it is just sharing this post, repost, reblog, have a ball!
Hello everyone! My name is Jennifer Kempin and I am currently attending the Culinary Institute of America. After completing the 2 year associates degree, I was offered a TA position assisting in the teaching of fish fabrication. Once I completed my one year contract as a TA I received a scholar…
Let’s cure some cilantro seeds! #cilantro #coriander #cure #seasonal #farm #garden #seeds (at The Culinary Institute of America)
A Szechuan mala hot pot — vegetables, wood ear mushrooms, tofu skin, glass noodles, strips of beef and chili oil! #szechuan #chinese #soup #pho #mala #spicy #pepper Basking in the privilege of learning from Chef Eisenhower! (at The Culinary Institute of America)
Take a look here — this is the recipe that I followed.
What was your ratio?