CIA Culinary Intelligence

Moroccan Lemon Chicken with Spicy Mango Chutney

2012-01-26T11:47:31-05:00

Sponsored by:

Masters Collection®

Fresh lemon, chickpeas, and a dash of spice create the Moroccan flavors in this one-skillet meal. The chicken, combined with its seasonings, actually improves with time, so don't worry about preparing it a day in advance if necessary.

Makes 8 servings

Preparation time: 45 minutes

1 lemon
8 chicken breast halves, boneless
Kosher salt, as needed
Freshly ground black pepper, as needed
2 teaspoons curry powder
2 tablespoons olive oil
2 cups thinly sliced onion
1 1/4 cups chicken broth or water
2 bunches asparagus, white and green
1 1/2 cups chickpeas, drained and rinsed
1/3 cup Spicy Mango Chutney (recipe follows)
1/4 cup chopped flat-leaf parsley

Bring a large pot of salted water to a boil to cook the asparagus. Cut the lemon in half. Juice one half and thinly slice the remaining half in rounds. Reserve separately.
Season the chicken with salt, pepper, and half of the curry powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden on both sides, about 4 minutes total. Transfer the chicken to a platter.
Pour off the excess fat from the pan, leaving enough to generously coat the pan, and return to the heat. Add the onion, the remaining curry powder, and 1/2 cup of the broth or water to the skillet. Bring to a boil, stirring well to dissolve any browned bits from the bottom. Cover and cook over medium heat, stirring occasionally, until onions are almost tender, about 5 minutes.
Return the chicken to the pan, along with the remaining 3/4 cup broth or water, and the reserved lemon slices. Bring to a boil. Reduce the heat to low, cover, and simmer 15 to 20 minutes, turning the chicken and stirring occasionally during cooking.
Meanwhile, trim the bottom 1 to 2 inches from the asparagus, and cook in the boiling salted water until just tender. Drain the asparagus and keep hot.
Stir the chickpeas and the mango chutney in with the chicken. Simmer until the chickpeas are heated through, about 5 minutes. Remove and discard the lemon slices. Stir in the reserved lemon juice to taste. Season with additional salt and pepper if necessary.
Serve the chicken with the chickpea-and-chutney mixture and the asparagus, garnished with chopped parsley . Pass additional chutney on the side.

Note: The chicken breast cut shown in the photograph is known to chefs as a supréme. The skin is left on and the first joint of the wing is left attached. Use a sharp knife to scrape away the meat from the wing bone.

Spicy Mango Chutney

Makes 1 3/4 cups

Preparation time: 20 minutes

2 cups chopped mango (about 2 medium)
2/3 cup dark brown sugar
2 tablespoons cider vinegar
1/2 cup dark raisins
1 tablespoon minced jalapeño
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon salt, or to taste
1/8 teaspon freshly ground black pepper, or to taste

Combine the mangos and brown sugar in a 2 1/2-quart saucepan. Add the vinegar, raisins, jalapeño, garlic, ginger, salt, and pepper. Bring to a boil, reduce the heat to low, and simmer until thickened and flavorful, about 15 minutes. Cool the chutney to room temperature. The chutney can be prepared in advance and stored in a clean covered container in the refrigerator for up to 2 weeks.

Cook with the proper tools. Use the 12" Sauté and the Paring Knife to create Black Bean and Avocado Crostini.

Minestrone

2012-01-06T11:59:30-05:00

Minestrone, literally "big soup," is an Italian classic packed with vegetables, pasta, and beans. A bowl of minestrone can be a meal all by itself. There is no one right way to make minestrone. Recipes vary from cook to cook according to individual preferences, so feel free to improvise with other vegetables, beans, or pasta shapes to suit your taste. Pancetta is a type of Italian bacon. It can usually be found in delis and butcher shops, but if it is unavailable in your area, you can omit it or substitute regular bacon.

Serves 8

2 tbsp olive oil
1 ounce pancetta, chopped (5 to 6 thin slices)
11/2 cups chopped green cabbage
1 cup chopped onions
1 cup sliced carrots
1/4 cup chopped celery
2 garlic cloves, minced
2 quarts chicken broth
1/2 cup peeled, diced potato
1 piece Parmesan cheese rind (about 3 inches square)
3/4 cup vermicelli or angel hair pasta (broken into 2-inch pieces)
1/2 cup chopped plum tomatoes (peeled and seeded)
1/4 cup cooked chickpeas (drained and rinsed if canned)
1/3 cup cooked kidney beans (drained and rinsed if canned)
1/3 cup prepared pesto
1/2 tsp salt, or as needed
1/4 tsp freshly ground black pepper, or as needed
Freshly grated Parmesan cheese as needed

Heat the oil in a soup pot over medium heat. Add the pancetta and cook until the fat melts, 3 to 5 minutes. Do not allow the pancetta to brown.
Add the cabbage, onions, carrots, celery, and garlic. Cook until the onions are translucent, 6 to 8 minutes.
Add the broth, potatoes, and Parmesan cheese rind. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Do not overcook them.
Meanwhile, cook the vermicelli according to package directions until tender. Drain.
When the vegetables in the soup are tender, add the cooked vermicelli, tomatoes, chickpeas, and kidney beans. Remove and discard the Parmesan rind.
Season the soup to taste with the pesto, salt, and pepper. Serve in heated bowls, sprinkled with the grated Parmesan cheese.

This recipe is from The Culinary Institute of America's The New Book of Soups cookbook, which is available for purchase online or at bookstores nationwide.

Cinnamon Bun Cookies

2012-01-06T11:15:47-05:00

These thin cookies look exactly like tiny frosted cinnamon buns! Enjoy them with your morning coffee or serve as an after-school treat.

Makes about 4 dozen cookies

Cookie Dough

1/2 pound (2 sticks) unsalted butter
1/3 cup granulated sugar
3/4 cup confectioners' sugar
1/2 tsp salt
1 1/2 tsp grated orange zest
1 tsp vanilla extract
1 egg
2 1/4 cups all-purpose flour

Cinnamon Smear

5 Tbsp plus 2 tsp (3/4 stick) unsalted butter, soft
1/4 cup packed light brown sugar
1 1/2 tsp light corn syrup
1 Tbsp ground cinnamon
2 Tbsp all-purpose flour
1/2 tsp salt
1/2 tsp vanilla extract

Icing

1/2 cup confectioners' sugar
2 Tbsp light corn syrup
1 tsp vanilla extract
1 tsp water

Make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugars, salt, orange zest, and vanilla on medium speed until light and fluffy, 4 to 5 minutes.
Add the egg, scraping down the bowl after it's fully incorporated.
Reduce the speed to low. Add the flour all at once and mix just until combined, about 1 minute.
On a lightly floured surface, roll out the dough to a square about 12 x 12 inches.
Make the cinnamon smear: In the bowl of a stand mixer fitted with the paddle attachment, mix all the ingredients on medium speed until smooth, about 2 minutes. Scrape down the bowl as needed.
Spread the smear on the dough and roll up into a tight log. Wrap the log in plastic wrap and freeze until firm, 15 to 20 minutes.
While the dough is firming up, preheat the oven to 375°F. Line two baking sheets with parchment paper.
Using a sharp knife, cut the log into 1/4-inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing them about 1 1/2 inches apart.
Bake until golden around the edges, 12 to 14 minutes. Rotate and switch the baking sheets as necessary for even baking.
Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
Make the icing: Combine all the ingredients in a small bowl. Lightly brush a thin layer on the surface of each cooled cookie. Let set before serving.
Store in an airtight container.

This recipe is from The Culinary Institute of America's Cookies at Home cookbook, which is available for purchase online or at bookstores nationwide.

A Super Bowl Feast Fit for a Chef

2012-01-03T11:36:43-05:00

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)

Drain the sauerkraut and rinse well in several changes of cold water. Drain and squeeze out water.
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."
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.
Add the wine and chicken stock. Bury the spice sachet, vegetable bouquet, and ham hock under the sauerkraut. Bring the liquid to a simmer.
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.
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.
Remove the meats from the sauerkraut and keep warm. Slice the pork loin and garlic sausage.
Spoon the sauerkraut onto a warm platter, and garnish with sliced pork loin, garlic sausage, sliced bacon, frankfurters, weisswurst, and potatoes.
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.

Homemade Syrups Can be Enjoyed Long After the Holidays are Over

2011-11-30T12:42:57-05:00

Delicious Gifts

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

Heat brown sugar and water in a small saucepan over medium high heat until the sugar melts.
Add the raisins, cranberries, dried apples, dried plums, honey, vanilla extract, and brandy, and simmer for five minutes.
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.

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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

Heat brown sugar and water in a small saucepan over medium-high heat until the sugar melts.
Add mango, papaya, coconut flakes, and rum, and simmer for five minutes.
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.

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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

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.
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.