Plant-Based Culinary Arts

Blackberry Basil Arugula Salad with Hyssop Blackberry Vinaigrette

abaker — Tue, 02 Apr 2024 13:00:00 +0000

Blackberry Basil Arugula Salad with Hyssop Blackberry Vinaigrette abaker Tue, 04/02/2024 - 09:00 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/blackberry-basil-salad-HERO.jpg.webp?itok=lVP4Ldut April 2, 2024

By Olivia Roszkowski

Chef Olivia Roszkowski (@oliviathechef) is a native New Yorker and holds a B.A. in Neuroscience & Behavior from Columbia University and an M.A. in Food Studies from NYU. An alum of the Natural Gourmet Institute, Chef Olivia has 14 years of professional kitchen experience. She has been teaching Plant-Based Culinary Arts at ICE since 2013.

As warm weather approaches, a green salad bursting with sweet fruit, crisp lettuce and a floral vinaigrette suits the season.

Cultivating your very own batch of vinegar can be a simpler and swifter process than anticipated. The benefit of DIY-ing your own brew is that you can adjust the acidity level with how long you let the ferment run its course, while simultaneously being able to customize the flavor of your vinegar.

Taste your vinegar weekly, and place it in the refrigerator once it has reached your desired level of tang.

Hyssop is a vibrant purple flower of the mint family and carries notes of sweetness, licorice and fennel seeds. It grows in the ICE Hydroponic Farm, along with several varieties of herbs like basil, both of which are showcased in the vinaigrette and as a component in this salad.

The sweetness of fresh blackberries and aromatic notes of the basil and hyssop take this salad to the next level.

What's Good to Know with Chef Olivia:

Adding fresh herbs, such as chives and basil, to your next bowl of greens is a great way to infuse a salad with bright, aromatic flavor notes.
Feel free to substitute other greens on hand, such as mesclun, romaine, butter lettuce or a blend of each for the baby arugula or red leaf lettuce.
Hyssop shrubs are a great perennial to plant in your garden as they attract bees and other pollinators.
When adding edible blossoms into your salad or batch of homemade vinegar, always make sure they were grown for consumption in soil tested for lead and other particulates.
If access to hyssop is limited, add in lavender extract, orange blossom water, or rose water for a floral finish.
For extra decadence and texture contrast, add in goat cheese, croutons or avocado to liven up your salad even further.

Blackberry Basil Arugula Salad with Hyssop Blackberry Vinaigrette

Yield: 6 cups

For the Blackberry Hyssop Blossom Vinegar:
Yield: 1 quart-sized jar

2 cups blackberries
1/3 cup hyssop blossoms & leaves
1/2 cup sugar
1 1/2 cups rice vinegar
1/4 cup white wine
water, to cover

For the Salad and Assembly:

1 shallot, finely diced
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 cup blackberry hyssop vinegar
1 1/2 teaspoons sea salt
3/4 cup olive oil
3 cups baby arugula
2 cups red leaf lettuce
1 bunch chives, sliced thinly
1 cup basil leaves
1 pint blackberries, cut in half lengthwise
1/4 cup hyssop blossoms

For the Blackberry Hyssop Blossom Vinegar:

Alternate adding blackberries, hyssop blossoms, hyssop leaves and sugar into a sterilized, quart-sized glass jar.
Pour in rice vinegar and wine.
Add fermentation weight.
Cover with water, if needed, until the level comes up 1 inch below the lower rim.
Attach airlock lid and ferment at room temperature for 1 to 4 weeks, or until the desired level of acidity is achieved.
Strain and refrigerate vinegar for extended storage.

For the Salad and Assembly:

Whisk together diced shallot, Dijon mustard, honey, blackberry hyssop vinegar and sea salt in a large bowl.
Steadily stream in the olive oil until emulsified.
Toss baby arugula, red leaf lettuce, sliced chives, basil leaves and blackberries gently with dressing.
Garnish with hyssop blossoms.

More fermented recipes from Chef Olivia:

Fermentation Salads Spring

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Protein Options for Plant-Based Diets

abaker — Mon, 05 Feb 2024 14:00:00 +0000

Protein Options for Plant-Based Diets abaker Mon, 02/05/2024 - 09:00 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/plant-based-protein-HERO.jpg.webp?itok=ODOSgu5J February 5, 2024

By Pamela Vachon

Protein is typically associated with animal products, but there are numerous protein-dense options for those who follow plant-based diets.

Protein is a macronutrient that is important for human health, as it is essential for the creation and maintenance of cells in the body. While often associated with the building of muscle tissue, which it indeed supports, protein also is critical for healthy bones, cartilage and skin. The USDA recommends that adults eat between five and seven ounces of protein daily, or a certain number of grams, based on body weight and activity level, to amount to between 10 and 35 percent of one’s total daily caloric intake. “Your minimum protein recommendation can be found by multiplying your weight [in pounds] by 0.36,” says ICE Chef Ann Ziata. “However, that number can be higher for folks who are athletic or more physically active.”

While animal protein is one of the easiest ways to ensure you’re getting enough protein, there are a number of plant-based protein sources for vegetarians to consider. Eating enough protein is especially important for those who are considering, or have just started a plant-based diet. “Someone following a plant-based diet must be mindful in creating nutritionally balanced meals,” says Chef Ann. “For someone new to eating vegetarian or vegan, there may be a little learning curve as they figure out ‘What do I eat now?,’ but after some time, eating balanced plant-based meals becomes second nature.” With Chef Ann’s help, here we look into how to get protein as a vegetarian and incorporate sufficient protein into a plant-based eating pattern.

What's the Difference Between Animal and Plant-Based Protein?

The primary source of animal protein is from both red and white meat, and also poultry and seafood. Meat isn’t the only source of animal protein, however. Animal protein can also come from sources that can be suitable for some vegetarians, including eggs and dairy products, both of which are especially protein-rich foods. Eggs and dairy, however, while acceptable for some vegetarians, do not count as plant-based protein, because they come from animals.

Plant-based protein can come from a large number of sources as well. “Plant-based protein is found in grains, beans, nuts, seeds, vegetables and fruits,” says Chef Ann. “Protein is made from amino acids, and there are nine different amino acids that we need to consume every day.” Animal protein is considered a “complete” source of protein, since it contains all nine amino acids, whereas certain plant-based protein sources need to be combined in order to create complete proteins.

For example, “A serving of black beans contains every essential amino acid, but a low amount of methionine, whereas brown rice contains methionine but doesn’t have threonine nor much lysine,” says Chef Ann. “Combining proteins like eating rice and beans together ensures that someone following a plant-based or vegan diet can get everything they need.” Also of note, these various plant-based protein sources that make up complete proteins, such as rice and beans, don’t need to necessarily be consumed at the same meal, so long as all of the amino acids that comprise complete protein are consumed throughout the same day.

What Are The Best Plant-Based Proteins?

“The highest plant-based sources of protein are tofu and tempeh, which are made from soy, and seitan, which is made from wheat,” says Chef Ann. Tofu and tempeh in particular are considered complete protein sources on their own without needing to combine with other foods. For about 100 grams or about 3.5 ounces, tofu contains about nine grams of protein, and tempeh and seitan both contain around 19 grams.

Other sources of plant-based protein are beans, lentils and legumes, as well as seeds and nuts, which are especially protein-dense. All plant matter contains a certain amount of protein, fruits and vegetables included, and even grains, which are typically thought of as carbohydrates, a different macronutrient than protein. “Some grains contain more protein than others,” says Chef Ann. “Generally, the smaller the grain, like millet and quinoa, the higher the protein.”

Chef Ann recommends a number of different plant-based protein dishes that are satisfying both in terms of nutrition and to the palate. “A plant-based protein on a plate could be falafel, teriyaki tofu, braised tempeh, white beans simmered with herbs, seitan ‘burgers,’ hummus, fava bean croquettes or lentil and millet patties,” she says. “In a pinch, natural, unsweetened peanut butter is one of my favorite protein sources that can be added to stir-fry sauces or just spread over whole-grain crackers.”

Is Whey Protein a Plant-Based Protein?

Those specifically trying to build muscle often rely on protein powder, which is frequently made from whey, to incorporate additional protein into their diet. Whey protein is not plant-based protein, however. “Whey protein is from milk, so it is not considered a plant-based protein,” says Chef Ann. “Whey is vegetarian, but not vegan.” Whey is a byproduct of the cheesemaking process, which separates the curds, the solid material in milk, from the whey, the liquid material. Whey is an excellent source of protein but is considered animal protein, not plant-based protein.

Are Fake Meat Products Good Sources of Protein?

The last few years have seen a number of products that mimic animal protein enter the market, for those looking to adopt more plant-based eating. Everything from plant-based burgers that “bleed,” to plant-alternative chicken nuggets has been growing in popularity. “Fake meat products may be high in protein, but these are very processed forms of protein,” says Chef Ann. “I would recommend relying on more whole protein sources for the majority of your intake.”

Plant-Based Plant-Based Culinary Arts

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How to Make a Lacto-Fermented Kinpira Bento Box

abaker — Fri, 19 Jan 2024 14:00:00 +0000

How to Make a Lacto-Fermented Kinpira Bento Box abaker Fri, 01/19/2024 - 09:00 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/olivia-bento-snacking-box-HERO.jpg.webp?itok=OF2ggpnV January 22, 2024

By Olivia Roszkowski

Arrange your sushi restaurant favorites into a bento box. This innovative compilation incorporates ferments and familiar flavors that are both nourishing and delicious. A range of color, flavor and lively fermented notes work together to create an unparalleled bite.

Put your own spin on your bento box by adding rice crackers, pickled ginger, avocado, cucumbers, spicy mayo or steamed rice. Utilize your favorite seafood, or even keep it plant-based with marinated mushrooms or eggplant. The possibilities are limitless.

What's Good to Know with Chef Olivia:

Turn any snacking bento box leftovers into a flavorful stir-fry. The shredded vegetable kinpira does especially well sauteed in a bit of sesame oil.
If you don't have access to sashimi-grade fish, feel free to cook a piece of fish with a miso glaze, or opt for cooked shrimp or a few widely beloved crabsticks known as surimi.
Do not leave raw fish out for an extended amount of time. It is recommended to consume your bento snacking box as soon as it is assembled.
Add some wasabi paste when fermenting your kimpira to give it a kick, or massage a coin-sized amount into the fermented vegetables before serving.
Serve any extra components over mixed greens for a fun take on a poke bowl.

Lacto-Fermented Kinpira Bento Snacking Box
Yield: 2 servings

For the Lacto-Fermented Kinpira:
Yield: 1 quart-sized jar

3 carrots, peeled and cut into matchsticks
1 burdock root, peeled and cut into matchsticks
2 teaspoons cane sugar
1 tablespoon white miso paste
1 tablespoon sea salt
1/4 cup rice vinegar
water, to cover

For Bento Snacking Box Assembly:
Yield: 2 servings

8 nori sheets, cut into quarters
2 cups steamed shelled edamame
8 ounces sliced sashimi-grade salmon
2 cups lacto-fermented kinpira
1/4 cup soy sauce, to serve
2 teaspoons hot sesame oil (optional)
1 tablespoon sesame seeds
3 scallions, sliced
8 shiso leaves (optional)

For the Lacto-Fermented Kinpira:

Add cut carrots and burdock to a medium bowl.
Massage with sugar, miso paste and sea salt.
Incorporate in the rice vinegar.
Pack ingredients into a sterilized, quart-sized glass jar along with any liquid generated during the massaging process.
Cover with water until it reaches the lower jar rim.
Fasten an airlock lid and label jar with dates and contents.
Ferment at room temperature for 5 to 7 days.
Store in refrigerator for extended storage.

For Bento Snacking Box Assembly:

Arrange nori sheets, steamed edamame, salmon slices, kinpira and soy sauce in a bento box or on a serving platter.
Drizzle kinpira with hot sesame oil for a spicier finish (optional).
Garnish with sesame seeds, sliced scallions and shiso leaves.
Arrange salmon slice on nori sheet and top with kinpira, edamame and shiso leaves (if using).
Dip in soy sauce before consuming.

More Fermented Recipes by Chef Olivia:

Fermentation Recipe Lunch Fish & Seafood

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A Guide to Culinary School for Vegetarians

abaker — Wed, 15 Nov 2023 14:00:00 +0000

A Guide to Culinary School for Vegetarians abaker Wed, 11/15/2023 - 09:00 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/plant-based-tofu-HERO.jpg.webp?itok=tPDgq6by November 10, 2023

By Pamela Vachon

When it comes to consumer dining preferences, health and sustainability, vegetarian and plant-based cooking skills are important. Many people are opting to incorporate more plant-based approaches into their regular eating habits regardless of whether they identify as vegetarian or vegan. Chefs who specialize in vegetarian cooking have a unique set of skills to build a career.

Scott Larson, Lead Chef-Instructor of Plant-Based Culinary Arts at ICE New York believes that culinary education is important regardless of the type of food being prepared.

“The skills and techniques learned at culinary school are universal,” he says.

Chef Scott and two more Chef-Instructors from ICE's Plant-Based Culinary Arts Program share insights for vegetarians considering attending culinary school.

What is ICE’s Plant-Based Culinary Arts Program?

Plant-Based Culinary Arts at the 51�Թ� is a predominantly vegetarian program, where lessons not only support cooking techniques but also nutrition, specialty diets and sustainable food practices. The art and theory of cooking and the foundational skills taught in the plant-based program are the same as ICE's Culinary Arts program but they are applied to plant-based foods.

“It not only presents the same techniques as the classic culinary program such as grilling, searing, sous vide, charcuterie and fermentation, but plants are its medium to execute these techniques,” Chef-Instructor Olivia Roszkowski says. “From mushrooms to hearts of palm, jackfruit, tempeh, tofu and seitan, these are all vehicles to employ flavor and a protein component for the diner without the inclusion of animal products.”

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“The Plant-Based Culinary Arts Program is very much a vegetarian program,” Chef-Instructor Stephen Chavez adds. “We do still use eggs and dairy throughout the program, however, it leans towards cooking vegetables, whole grains, legumes, sea vegetables and plant-based proteins. Our program also accommodates many culinary lifestyles such as vegetarian, vegan, omnivore, gluten-free and other diets,” as well as those who require a flexitarian diet for a variety of health issues.

“It’s the ideal Culinary Arts program for individuals planning on entering the rapidly growing, plant-based food service industry,” Chef Scott says.

Can Vegetarians Attend a Traditional Culinary School Program?

Regardless of the availability of vegetarian culinary schools, vegetarians have often been among those who choose to pursue a classic culinary curriculum, which could still be a viable option for certain students, even if they maintain a mostly vegetarian lifestyle. There are some potential upsides to this approach, depending on your career goals as a vegetarian chef.

“If someone isn’t opposed to handling animal products and preparing the recipes, classmates and instructors can be called upon for tasting,” Chef Scott says. “Depending on the individual’s career goals, they may be called upon in a professional kitchen to work with meat-based ingredients.”

Related: Butter Alternatives

“It is also important to understand the difference between personal and professional life when it comes to cooking,” Chef Stephen says. “There are plenty of chefs that practice a vegetarian or vegan lifestyle while still being able to cook using animal protein because they have learned the techniques of cooking with animal proteins and what they should look and taste like. It is not impossible for a vegetarian to navigate the culinary program, but it will certainly be more difficult.”

Chef Stephen also points out that developing your own palate is an important part of any culinary school curriculum, however, and shouldn’t be disregarded.

“Culinary school is designed for students to learn techniques and basic skills for preparation, cooking and presentation,” he says, “but maybe largest of all, is the skill and ability to discern tastes and develop your flavor palate. If someone is choosing a vegetarian lifestyle and does not taste animal proteins, it may limit their success in the program.”

What are the Benefits of Choosing a Vegetarian Curriculum at a Culinary School?

In addition to being able to fully embrace a vegetarian lifestyle while attending culinary school and not being asked to handle meat, there are broader benefits to choosing a vegetarian culinary program, including an in-depth survey of vegetable cookery, plus specialized ingredients not typically found in regular cooking classes. (This includes seaweed, nut milks and cheeses.)

“Students also learn an in-depth strategy on how to navigate a plant-based kitchen in terms of seasoning, plating and menu planning, which are all essential skills when working or running a professional kitchen,” Chef Olivia says. “Classes include improvisational cooking sessions, as well as a seasonal dinner project,” she says, where skills must be translated into real-world, plant-based food service situations.

Finally, “the program also includes education of nutrition, healing through food and food philosophy from around the world, such as macrobiotics and ayurveda,” Chef Stephen says. “Our plant-based program fills a much-needed space in the modern culinary world.”

Plant-Based Culinary Arts Vegetarian Vegan Plant-Based

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What’s the Difference Between Plant-Based and Vegan?

abaker — Fri, 22 Sep 2023 15:40:16 +0000

What’s the Difference Between Plant-Based and Vegan? abaker Fri, 09/22/2023 - 11:40 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/vegan-vs-plant-based-HERO.jpg.webp?itok=GOdkFqe3 September 22, 2023

By Pamela Vachon

“Plant-based” has been gaining traction as a term that describes a certain way of eating, but how does it differ from being vegan?

Veganism has long been understood as a way of eating that excludes not only meat, but eliminates all animal-based products and by-products, including dairy and eggs. The term “plant-based” however, has become a new way of describing a similar ethos.

When it comes to plant-based versus vegan diets, are there any major differences between them? The 51�Թ�’s Chef Ann Ziata helps break down some of the nuances between vegan versus plant-based cooking and eating.

What Does Vegan Mean?

Vegan is a term that describes plant-based eating, but the term “vegan” often describes more than just a diet, but a particular lifestyle and ethos.

“Veganism is the abstinence of using any products made from animals,” Chef Ann says. “A vegan diet means that an individual only consumes 100% plant-based foods.”

For some individuals, though, being vegan often extends beyond food choices into other daily lifestyle considerations.

“A vegan lifestyle [can] also include animal activism, and avoids using leather, down, suede, dyes from beetles and products that have been tested on animals,” Chef Ann says.

Essentially, a vegan diet is one that is primarily concerned with animal welfare.

Plant-Based Culinary Arts students craft a seasonal multi-course menu as a part of their curriculum.

What Does Plant-Based Mean?

A plant-based diet is one that can technically be vegan, depending on the individual approach and accompanying lifestyle choices.

“A plant-based meal is a vegan meal,” Chef Ann says. “It will not contain any animal products, including meat, poultry, fish, milk, cheese, eggs and honey. All the ingredients must come from plants, like grains, vegetables, beans, fruits, nuts and seeds. Although not technically a plant, mushrooms are welcome in a plant-based menu.”

It’s often a matter of nuance, then, but when it comes to plant-based versus vegan, it may be related to what the driving factor is in choosing to eat only or mostly plants. In the case of veganism, it’s often an ethical concern, but with plant-based cooking, it’s often a health or agricultural consideration.

Plant-Based Culinary Arts at ICE

“I worked at a restaurant that was 100% plant-based with no animal products in any of the dishes,” Chef Ann says. “They did not use the term vegan because they were promoting eating more plants, not a vegan lifestyle. They were okay with using leather-bound menus, [for example].”

Furthermore, because it’s more related to health and agricultural welfare, the term plant-based versus vegan does leave room for the possibility of occasional or ethically raised animal products.

“Some people may consider themselves plant-based, but are technically flexitarian,” Chef Ann says. “Flexitarians eat plant-based foods the majority of the time, but will occasionally include moderate amounts of humanely sourced animal protein, especially if it’s also acquired from local farms.”

Does Plant-Based Ever Mean Vegetarian?

As far as whether plant-based is similar to a vegetarian diet, it’s the same as above — if an individual mostly eats only foods sourced from plants, and occasionally includes eggs or dairy products that have high ethical or environmental standards, then it’s possible to refer to this as a plant-based diet.

When it comes to the difference between vegetarianism and veganism, however, there is an important distinction.

“Vegetarianism includes dairy and eggs,” Chef Ann says.

That means that vegetarianism cannot ever be considered the same as veganism since animal by-products are consumed.

“Originally, it was known as lacto-ovo vegetarianism, but it's since been shortened. A pescatarian consumes fish, but not meat or poultry,” Chef Ann says.

What Are Some of the Benefits of Plant-Based Cooking?

Whether you call it plant-based or vegan, there are many benefits to considering eliminating meat and animal products from your diet. To begin with, the staple products for plant-based cooking are some of the most nutritive and typically align with the Mediterranean diet, which is considered one of the best approaches for heart-healthy eating.

“Whole grains, vegetables, legumes, fruits, nuts and seeds are incredibly nutritious and delicious,” Chef Ann says. "Minimally-processed plant-based foods are also high in fiber, full of phytonutrients, and help keep us properly hydrated.”

Furthermore, there is evidence that agriculture based on growing food crops rather than raising animals can have a significant effect on the planet's health as well as human health.

“When locally sourced, having a plant-based diet will also decrease your environmental impact,” Chef Ann says.

How to Cook Plant-Based Food: Tips from Vegan Chefs on Grilling Meat Alternatives

Plant-Based Plant-Based Culinary Arts Vegan Vegetarian

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Turn Surplus Summer Fruit Into Flavorful No-Cook Syrups

abaker — Tue, 19 Sep 2023 13:00:00 +0000

Turn Surplus Summer Fruit Into Flavorful No-Cook Syrups abaker Tue, 09/19/2023 - 09:00 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/syrups_HERO.jpg.webp?itok=9DEEEiwI September 21, 2023

By Olivia Roszkowski

This summer in ICE New York’s Fermentation Lab, we have been experimenting with different flavors of a traditional Korean fruit syrup called cheong.

The general concept lies in combining an equal amount (by weight) of both fruit and sugar, as well as some fresh-squeezed lemon juice and allowing the mixture to mature under refrigeration for one week. (Stirring occasionally is recommended.)

The process is, for the most part, hands-off, and the result is a vibrant and flavorful fruit syrup that has not been dulled by the usual cooking process.

What you need to know before making cheong:

It’s important to cut your fruit into small, even pieces so that they have exposure to the sugar and release a large amount of moisture.
The addition of acid in the form of lemon juice helps inhibit bacteria growth, enhances the flavor and makes the resulting syrup color more pronounced.
Experiment with adding flavorings that pair well with the fruit you are using. In the lab, we used lemongrass, ginger, jalapeño, habanero and vanilla pods.
Stir and taste the syrups every few days to help any remaining sugar dissolve and to determine when you are happy with the flavor.
When you strain the fruit out of the syrup mixture, repurpose it for smoothies, muffins, pancake toppings, charcuterie boards or cocktails.

How To Use Your Cheong/Fruit Syrup:

Ice Cream Floats
Shaved Ice
Cocktails
Sorbets
Pancakes & Waffles
Flavored Seltzer
Sweetened Iced Teas
Sweet Glaze For Proteins
Fun Addition To Charcuterie Boards
Topping For Crusty Ricotta Toast

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More like this: A Beginner's Guide to Brewing Kombucha

Fermentation Fruit

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Brined Pine Nut Ricotta Cucumber Rounds with Preserved Orange Rind

abaker — Tue, 05 Sep 2023 15:47:05 +0000

Brined Pine Nut Ricotta Cucumber Rounds with Preserved Orange Rind abaker Tue, 09/05/2023 - 11:47 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/brined-pine-nut-ricotta-HERO.jpg.webp?itok=VEIseAyt September 5, 2023

By Olivia Roszkowski

If you are looking for an innovative plant-forward appetizer that is colorful, refreshing, flavorful and contains a burst of probiotic power, these cucumber rounds might be your new go-to recipe.

The depth of flavor comes from preserving orange slices and soaking the pine nuts in lacto-fermented brine instead of water.

New to brining? Here are some quick basics to know:

When it comes to soaking your pine nuts, any brine will do. Look in your fridge to spot any jars of kimchi, pickles or sauerkraut. If you don’t have a full cup, it’s okay to dilute your brine with water. If you’re in a pinch, add a splash of vinegar and salt to create your own brine for your pine nuts.
When preserving the oranges, it’s good to use organic or to thoroughly wash your produce, as the rinds that are usually discarded will be made into a complex, now edible component.
Maintain the bright hue of orange by including some sliced fresh turmeric root during the duration of the ferment. Make sure to use caution as turmeric root can stain hands, equipment or kitchen surfaces.

Make Your Own: How to Ferment Your Own Sauerkraut

If you end up having extra pine nut ricotta, feel free to use it as a sandwich spread, dip, blend into a creamy dressing, or repurpose it as a filling for ravioli. It will generally last in the refrigerator for three to five days.

Extra preserved orange rinds, too, shouldn’t go to waste. Chop some up and throw them into your next massaged kale salad for a flavorful side dish. Other potential uses include a flavorful parsley orange gremolata, using them as a colorful and pungent garnish for a risotto or as an addition to your next aioli or vinaigrette.

Also, many components of this dish can be made ahead of time, which makes it simple to put together right before your guests arrive.

Brined Pine Nut Ricotta Cucumber Rounds with Preserved Orange Rind

Yield: 1 Cup

1 cup pine nuts
1 cup leftover brine
2 garlic cloves
2 tablespoons olive oil
1 tablespoon miso paste
1 English cucumber, sliced into 1/4-inch rounds
3 preserved orange slices, diced (recipe below)

Soak pine nuts in brine for 15 to 20 minutes or overnight in the refrigerator.
Mince garlic and add to a food processor along with soaked pine nuts, olive oil and miso paste.
Pulse until smooth, adding a small amount of brine to help blend if necessary.
Transfer the mixture to a piping bag with a round or star tip.
Pipe a layer of pine nut ricotta onto cucumber round, and top with preserved orange.

Preserved Orange Slices with Fresh Thyme

Ingredients

3 oranges
1 fresh turmeric root
1 cup orange juice
4 fresh thyme sprigs
1/2 cup kosher salt
15 black peppercorns

Directions

Slice oranges, removing and discarding any seeds.
Peel and slice turmeric root. Note: Wear gloves to avoid staining hands.
Combine turmeric slices, orange juice, thyme, salt and peppercorns in a medium glass jar, stirring to help dissolve the salt.
Add orange slices to the jar, making sure that they are submerged fully in the liquid.
Cover the jar, and keep it in a cool, dark place for approximately three weeks or until the rind is no longer opaque.
Use in your favorite recipe, or refrigerate for extended use. Oranges should last for a few months.

Plant-Based Appetizers Recipe Fermentation

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Meet Chef Emilie Berner

abaker — Wed, 21 Jun 2023 14:09:44 +0000

Meet Chef Emilie Berner abaker Wed, 06/21/2023 - 10:09 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Chef%20Emilie%20in%20class%20with%20student%20HEADER.JPG.webp?itok=4DIgswTz Chef-Instructor in ICE’s Online Plant-Based Culinary Arts program June 27, 2023

By Hillery Hargadine

Hillery Wheeler Hargadine has been with ICE since 2009 and is a graduate of ICE’s Restaurant and Culinary Management program. After over a decade with the Admissions team helping students to fulfill their dreams of enrolling in culinary school, she now enjoys profiling those same students in their new careers as Notable Alumni. In addition to alumni outreach, Hillery works on prospective student messaging and content. She currently lives in Toyko, Japan with her husband and son, and eats as much sushi and ramen as possible.

Chef Emilie Berner, Chef-Instructor and designer of ICE's Online Plant-Based Culinary Arts & Food Operations program, comes to ICE with over a decade of experience combining nutrition and wellness with community education.

Not everyone can say they knew exactly what they wanted to do when they finished school, but that’s not the case for Chef Emilie Berner.

“I went to the Natural Gourmet Institute and graduated in 2012, and I distinctly remember when I graduated, I thought ‘I want to come back and teach at this school one day’…Ten years later, here I am. So kind of a full circle moment for me,” she says.

When the Natural Gourmet Institute closed in 2019, ICE licensed the curriculum and brought it — and many of NGI's Chef-Instructors — over to ICE New York to continue the legacy of cooking for wellness as the ICE Health-Supportive Culinary Arts program, now Plant-Based Culinary Arts. Since then the school has expanded the program to our Los Angeles campus, and now to an online offering, available to students across the country, with Chef Emilie at its helm.

Years before starting culinary school, Chef Emilie was already planting the seed of what would become a career dedicated to the space where food meets community with an internship at San Francisco’s La Cocina. There, she helped low-income food entrepreneurs formalize and grow their businesses.

Not long after, Chef Emilie found herself as an assistant teacher at the UN Pre-School in Paris and her professional journey as a teacher began.

After returning from Paris, Chef Emilie began her formal culinary training at NGI, which gave her the skill set to start working in restaurants. She worked at New York’s famed Mas Farmhouse, which helped pioneer farm-to-table and organic fine dining, and Ellary’s Greens, a vegan restaurant where she held the title of Executive Pastry Chef. These skills also came in handy in her role as Chef at the Omega Institute for Holistic Studies, where she prepped service for upwards of 1,000 people.

After accruing a solid foundation in professional cooking, Chef Emilie pivoted to her true passion: providing food education and wellness in her community.

With that focus, Chef Emilie went on to positions such as teaching young children at New York’s The Edible Schoolyard Project and Sylvia Center, and coordinating summer camps and farm and restaurant field trips for kids through Haven’s Kitchen. Chef Emilie also spent time as Culinary Director and Community Manager at Further Foods, reaching hundreds of community members with her recipes, articles and posts. Not long after, Chef Emilie found herself working closely with an icon of Ayurvedic cooking, Divya Alter, as Lead Cook and Instructor at Bhagavat Life (now ‘Divya’s Kitchen’) as a cook and instructor for the ANACT program (Ayurvedic Nutrition And Culinary Training).

It was with this wealth of experience and a finely-honed sense of purpose that Chef Emilie took on a role she would hold for more than half a decade, as the Chef and Coordinator of New York Presbyterian, Hudson Valley Hospital’s teaching kitchen.

This role saw Chef Emilie bring her expertise and passion for community wellness right into the hands of those who need it most. With programming such as ‘heart healthy’ cooking, which Chef Emilie says she was in a position where she was "literally lowering people's blood pressure and cholesterol."

"They would go to the doctor and say that they were the healthiest they had been in years because they learned about cooking and nutrition," Chef Emilie says. "That's the power that a chef can have on communities.”

More on Nutrition: What’s Good to Eat? with Chef Celine Beitchman

Chef Emilie also wrote the lessons and curriculum for the teaching kitchen's Integrative Therapies for Cancer Patients program. The program led cancer patients and their caretakers through lessons on using food, cooking techniques and lifestyle changes to mitigate the side effects of cancers and cancer treatment. She also taught classes, hosted networking events to create community partnerships and ran the hospital’s organic farm and farmer’s market.

When COVID began and students were no longer able to learn at the teaching kitchen in person, Chef Emilie realized she could have an even greater impact by taking the classes online, reaching hundreds of people in their homes rather than just the dozen who could fit in her kitchen classroom.

It was around this time that Chef Emilie’s manifestation of that dream to go back and teach the NGI program came to fruition, when she happened upon a position for an adjunct Chef-Instructor for the Health-Supportive Culinary Arts program at ICE’s LA campus. She applied immediately, and her curiosity about what it’d be like to work for ICE inspired her to reach out to one of her professors from her time at NYU’s Food Studies program: Steve Zagor, who happened to also be the former Dean of ICE’s Restaurant & Culinary Management program.

When Professor Zagor had “nothing but wonderful things to say,’’ all that was left was for Chef Emilie to see for herself. It didn’t take long for both ICE and Chef Emilie to realize they were a perfect fit.

"As soon as I came to see it for myself, I really, immediately, felt like I was home…the community here, the people here, I was like ‘I want to work here,” she says.

In just a matter of months, that’s exactly what she was doing.

Chef Emilie at ICE LA's 2022 holiday cookie deep dive class.

Though initially hired to be an on-campus Chef-Instructor, it was clear from the beginning that Chef Emilie would eventually develop the newly-launched Online Plant-Based Culinary Arts & Food Operations program for ICE.

Looking toward the future of the program inspires Chef Emilie to reflect on her past experiences.

"One of the reasons I wanted to work here and teach here was because I felt so grateful to my culinary training and my teachers for setting me down the path that they did, and [helping me] realize the impact that culinary training can have on the world," she says. "It was really powerful for me…and when you put it online, you create culinary training that's accessible. You don't have to live in LA or New York, you know, you can do it from your home. You can learn these skills and they will change your life.”

Work with Chef Emilie: ICE's Online Plant-Based Culinary Arts & Food Operations program

Plant-Based Plant-Based Culinary Arts Chefs ICE Chef

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Ingredient Spotlight: Paprika

abaker — Mon, 12 Jun 2023 13:00:00 +0000

Ingredient Spotlight: Paprika abaker Mon, 06/12/2023 - 09:00 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/paprika-HERO.jpg.webp?itok=CVhaH9hi June 12, 2023

By Pamela Vachon

If your familiarity with paprika is limited to its use as a garnish for deviled eggs, then it’s time you got to know this versatile spice and its many varieties.

Paprika is made from a particular variety of pepper — Capiscum annuum — which is dried and ground, imparting a deep, earthy flavor and its signature crimson hue. Unlike cayenne, which is another powdered chili spice that is cultivated for a consistent heat level that performs in small doses, paprika peppers are like wine grapes in that variations in where they are grown and how they are processed result in different outcomes with different uses.

If you’ve ever experienced buyer’s anxiety at a spice market when you were simply looking for “paprika” but found all manner of choices in the category, then you may be wondering what is the difference between those that are labeled as sweet, hot, smoked and even Hungarian paprika.

The pepper used in paprika cultivation is indigenous to Central Mexico, though it is typically a background flavoring agent in its homeland, where it plays second fiddle to more common spices and herbs such as cumin, coriander, and oregano. Through spice trade in the 16th century, paprika made its way to Europe, where it was given a starring role in dishes from Spain, Portugal and Hungary, flavoring many sausages, seafood, meat and egg dishes, and notably putting the paprika in “paprikash.”

Here we’ll explore the difference between the varieties of paprika while highlighting a couple of recipes that put certain types to use.

Sweet Paprika

If that bottle on your spice rack is simply labeled as “paprika,” in all likelihood it is sweet paprika, the most common variety available.

Most Capiscum annuum plants produce sweeter peppers, moreso when grown in cooler climates. The heat of various chili peppers is concentrated in their seeds, and sweet paprika is typically ground only from the flesh of the pepper without including its seeds. The “sweetness” of sweet paprika is subtle, however, and should not be treated as something that adds perceptible sweetness to a dish. The naturally earthy tones of paprika are supported by a round richness of flavor in sweet paprika, rather than sharpness, smoke or heat.

Hungarian Paprika

Hungary’s national dish — chicken paprikash — is built around paprika, so the cultivation of peppers for use in Hungarian paprika is a serious business. Technically, there are about seven different varieties of paprika made in Hungary, with such labels as Noble Sweet and Pungent Exquisite Delicate, so if you’re spice shopping in Hungary proper, you might want to find a Hungarian resident to guide you.

Hungarian paprika available in the United States, however, is a rich, sweet variety owing to Hungary’s continental climate. In a typical chicken paprikash preparation, paprika typically functions as a rub for the chicken skin, which then combines with a tomato, mushroom and sour-cream based sauce for a rich, earthy and bright flavor.

Hot Paprika

Like jalapeños, the peppers that are used to produce paprika can produce a wide range of Scoville units. Hot paprika is made from peppers that are specifically cultivated for heat, and additionally, unlike the processing of sweet paprika, the seeds and other plant materials are also ground into the resulting powder to kick up the heat factor.

Culinarily speaking, hot paprika functions a little more like cayenne. In cheaper spice brands, hot paprika may even be cut with some cayenne, though the resulting powder still has a richer flavor than cayenne alone. Hot paprika is a terrific component in a fiery spice rub for spice-forward barbecue dishes, or a Nashville-style hot chicken.

Smoked Paprika

Smoked paprika is to paprika as chipotle is to jalapeño.

Paprika naturally brings a little smoky character to the table with its distinctive, complex flavor. In smoked paprika, however, this is intentionally amplified by actually smoking the peppers during the drying process.

Smoked paprika can be made with either sweet or hot varieties — multiplying the available paprika choices — and resulting in a chili powder that can lend almost a bold, bacon-like flavor to various dishes.

For this reason, smoked paprika is a great component to use in place of smoked meats or bacon in vegetarian versions of dishes such as baked beans or stewed greens. It can also tease out smoked barbecue flavor when an actual smoker isn’t available.

Related Recipe: Perfect Ribs

Ingredient Exploration Spices

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A Thai Twist on Falafel

abaker — Wed, 26 Apr 2023 13:59:43 +0000

A Thai Twist on Falafel abaker Wed, 04/26/2023 - 09:59 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/green-curry-falafel-HERO.jpg.webp?itok=yU8sncTp Green curry paste and lemongrass infused honey kick this dish up a notch April 26, 2023

By Cory Sale

Cory Sale is the Senior Public Relations Manager at ICE and an alumna (Culinary Arts '22). She enjoys writing about seasonal produce almost as much as visiting NYC’s greenmarkets, where she finds new flavors to add to ice cream. When she’s not cooking (or eating), you can find her on the frisbee field chasing down a piece of plastic.

ICE partnered with the Battery Park City Authority, an organization in our New York City neighborhood whose mission is to develop community on the Lower West Side of Manhattan, for a demonstration featuring honey.

Honey is the star of Plant-Based Culinary Arts Chef-Instructor Chayanin (Nin) Pornsriniyom's recipe for Green Curry Falafel with Lemongrass Honey.

The honey Chef Nin uses is not just any honey — it's honey that was produced by the bee hives in local Rockerfeller Park. It's added to the falafel mixture itself and is drizzled over each bite for an added sweet and savory note.

Related: A Chef's Insight: Honey

Drawing on her Thai roots for inspiration, Chef Nin incorporates lemongrass and green curry paste into this recipe to boost flavor. During the demonstration, she explained how to break down lemongrass and walked the audience through two different methods for infusing it into the honey – one of which is explained in the recipe below. The green curry paste is added to the falafel mixture to add an herbaceous spicy flavor.

Chef Nin also shared tips for making falafel during the event. She explained why it’s best to use dried chickpeas (you’ll get a better texture and taste than canned) and why you shouldn’t pack the falafel batter together too much (this will ensure the resulting falafel are fluffy and light when fried).

Here's how to make Chef Nin's falafel recipe at home.

Green Curry Falafel with Lemongrass Honey

Makes 30 falafel, about 6 servings

For the Lemongrass Honey:

4 cups honey
2 stalks lemongrass

For the Falafel and Assembly:

4 cups chickpeas (soaked overnight)
2 bunches parsley
2 bunches cilantro
2 small onions, quartered
14-16 garlic cloves, whole
1 cup green curry paste
2 tablespoons ground black pepper
2 tablespoons ground cumin
2 tablespoons ground coriander
4 tablespoons toasted sesame seeds
4 tablespoons honey
Canola oil, for frying
Salt to taste
Yogurt, for serving

For the Lemongrass Honey:

Mix the honey and chopped lemongrass in a saucepan.
Let the mixture sit on low heat for 10 minutes, making sure to stir often to prevent burning on the side of the pan.
Remove saucepan from the heat and pour the mixture into a jar. Refrigerate for up to 3 months.

For the Falafel and Assembly:

Drain chickpeas and rinse off well, then pat dry.
Put chickpeas in food processor, pulse repeatedly until crumbly and resembling lentil size. Remove from machine and place into a separate bowl.
Add parsley, cilantro, onions and garlic to the food processor and pulse several times into a fine mince.
Add the processed chickpeas back to the food processor and pulse a few times to mix well. Be careful not to break down the chickpeas any further.
Remove the mixture from machine and into a mixing bowl. Add curry paste, black pepper, cumin, coriander, sesame seeds, honey and salt to taste and mix well.
Cover and chill the mixture in the refrigerator for 30 minutes prior to frying.
Shape falafel using scoop or a spoon, then slightly flatten into disks. Be careful not to pack the batter together too much, so the falafel will be light and fluffy when fried.
Heat 2-3 inches of canola oil in a heavy-bottomed skillet. Fry falafel at 350°F for 2-3 minutes.
Rest falafel on a cookie sheet or paper towels. Serve warm with drizzled lemongrass honey and fresh yogurt.

Recipe Plant-Based Culinary Arts Ingredient Exploration Partners

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Recipe steps

For the Lemongrass Honey;
Step 1 - Mix the honey and chopped lemongrass in a saucepan;

Step 2 - Let the mixture sit on low heat for 10 minutes, making sure to stir often to prevent burning on the side of the pan;

Step 3 - Remove saucepan from the heat and pour the mixture into a jar. Refrigerate for up to 3 months;

For the Falafel and Assembly;
Step 4 - Drain chickpeas and rinse off well, then pat dry;

Step 5 - Put chickpeas in food processor, pulse repeatedly until crumbly and resembling lentil size. Remove from machine and place into a separate bowl;

Step 6 - Add parsley, cilantro, onions and garlic to the food processor and pulse several times into a fine mince;

Step 7 - Add the processed chickpeas back to the food processor and pulse a few times to mix well. Be careful not to break down the chickpeas any further;

Step 8 - Remove the mixture from machine and into a mixing bowl. Add curry paste, black pepper, cumin, coriander, sesame seeds, honey and salt to taste and mix well;

Step 9 - Cover and chill the mixture in the refrigerator for 30 minutes prior to frying;

Step 10 - Shape falafel using scoop or a spoon, then slightly flatten into disks. Be careful not to pack the batter together too much, so the falafel will be light and fluffy when fried;

Step 11 - Heat 2-3 inches of canola oil in a heavy-bottomed skillet. Fry falafel at 350°F for 2-3 minutes;

Step 12 - Rest falafel on a cookie sheet or paper towels. Serve warm with drizzled lemongrass honey and fresh yogurt;