Creative Recipe Challenge Winner!!!

Congratulations Fitz Tallon of the FCI for your winning recipe :
Smokey Squid Salad
















Please come check-out Fitz and Chef Nils demonstrate their dishes at our Restaurant Show October 1st at the Metropolitan Pavilion.

for more information, visit our website by clicking here : www.nymtc.com

Best Creative Recipe Competition

Welcome to the first ever:
FCI Students Best Creative Recipe Competition

Below are 4 Recipes submitted by the students of the French Culinary Institute.
- Above, please pick your favorite and submit your vote by clicking on the Recipe
- Click on the photos below to view full recipe.

Soy Crusted Butter Poached Scallops

Soy Salt Crusted Butter Poached Scallops with Roasted Red Pepper Coulis and Shiitake Mushrooms

2 red peppers
corn oil (optional)
1 large tomato, skinned and seeded
olive oil
salt
pepper
1/2 teaspoon hot smoked paprika
1 teaspoon finely chopped cilantro
3.5 ounce container shiitake mushrooms, stems removed, sliced 1/4"
olive oil
2 teaspoons soy sauce
1 lb dry sea scallops
2 - 3 sticks of unsalted butter
soy salt

To make red pepper coulis. Roast red peppers on the burner of a gas stove or coat with oil and place on a sheet pan and roast in a 450 degree oven until skin is charred all over. Place peppers in a bowl and cover with plastic wrap for 10 minutes. Remove the core of the tomato and place an "X" with your knife through the bottom of the tomato and place in boiling water for 30 seconds. Immediately place in ice water to cool. Remove the skin and chop tomato in quarters and squeeze out juice and seeds. Remove skin, stem and seeds of the red peppers. Roughly chop them, along with the tomato and place in a food processor. Add salt pepper and 1/2 teaspoon of paprika. Pulse food processor to mix flavors. Add olive oil slowly while motor is running until you get the desired consistency: smooth, but not too thin. Add 1 teaspoon of finely chopped cilantro at the last moment. Adjust seasoning. Set aside.

Add 1 tablespoon of olive oil to a saute pan and put on medium high heat. Add shiitakes when oil is hot and saute for 1 minute then add soy sauce. Saute together until shiitakes are soft and most of the liquid has evaporated. Set aside, keep warm.

Place 2 sticks of butter in a quart saucepan and melt. Meanwhile pull off the abductor muscle off of the scallops and dry off any moisture on them. Once butter is melted determine whether you need anoth 1/2 - 1 stick of butter to cover the scallops once they go in depending on the size of your scallops. Bring butter to no higher than a simmer (180 - 190 degrees). Poach 3 scallops at a time for 7 - 10 minutes until no longer translucent on the inside or 135 degrees. While they are cooking break up soy salt with a mortar and pestle to make a uniform consistency like table salt. When all scallops are done place them in a small gratin dish and coat the top side of the scallops with a layer of soy salt to completely cover. Broil a few inches from the element until the soy salt begins to melt. Pull them from the heat and assemble your plate. Place a large spoonful of coulis in the middle of a plate to make a circle. Place 3 - 4 scallops inside the coulis. Arrange the shiitake mushrooms like petals of a flower around the outside of the scallops. Place a cilantro leaf in the middle of the scallops and serve. 2 servings. Can be served as is as an appetizer or as a meal with rice.

Poached Shellfish with Seawater Jelly

Poached Shellfish with Seawater JellyThe Poaching liquid:

Amabito no mojio 12g
Mineral water 600ml
Gelatin sheet 12g

The Shellfish:
Fresh shrimp 1piece

Baby scallop 3 piece
Washington Oyster 2 piece
Sea Urchin 3 piece

The Gojiru jelly, Dashi flavored Soy-milk jelly:

Soymilk 100ml
Bonito flake 10g
Seaweed 2g
Mineral water 100ml
Amabito no mojio 1g
Gelatin sheet 6g

The Elder flower Vinaigrette:
Champaign Vinegar 50ml
Extra virgin olive oil 50ml
Shallots 20g
Elder flower cordial 30ml
Nasturtium flower 5g
Amabito no mojio 1g

Garnish:
Edible flowers
Lychee 3~5pieces, pitted and quatered

Procedure:
①Pour 600ml mineral water into a pot and then add 12g Amabito no mojio.

Bring to 65℃. Do not simmer.

Poach each shellfish in the salted water for 30~60 seconds. Then Shock them

in the salted water (use Amabito no mojio. Same % to total amount of water.).

Drain and keep cold.

②Bring the poaching liquid to a boil and skim well. Since the water has been boiling, the ratio of the water and salt might be changed. So add the mineral water to the poaching liquid to make up for the evaporated water.

Bloom the gelatin sheets in cold water. Then add them to the poaching liquid.

Keep the liquid in the ice bath until it gets mildly solid.

③Place the Seaweed in the pot and pour the mineral water. Heat it up to 90℃,

ｔhen　remove the seaweed and remove the pot from the heat. Add the bonito flakes to the　hot water and rest for 30second. Strain through a fine chinois. Add the gelatin to the dashi liquid. Add the Soy milk to the dashi, adjust the seasoning with the Amabito no mojio. Then pour the Gojiru to the serving bowl and then keep it in the refrigerator until set.

④Combine Champaign vinegar, Elder flower cordial, Amabito no mojio and finely chopped shallots and Nasturtium flowers. Mix well until the color of the flower infused to the vinaigrette. Then add the E.V. olive oil. Set aside.

⑤Take out the bowl from the refrigerator and place the shellfish and the lychee. Pour the Elder flower vinaigrette over the shellfish. Then cover the top with the

Sea water jelly and sprinkle the edible flowers. Serve.

Notes:The point of this dish is the character of the Amabito no mojio. This salt can

extract each ingredients flavor. That’s why the poaching liquid contains

such a nice flavor and can enhance the shellfish’s flavor. The elderflower vinaigrette gives a kick to the dish. But it has an intense flavor, so please use it with care. The image of this dish is a view of under the sea like Okinawa.

Smokey Squid Salad

Smokey Squid Salad

Squid-
1 lb. squid, cleaned, tentacles preferred

In a pot of boiling salted water quickly cook the squid. This should take no longer then a minute. As soon as they are cooked, immediately shock them. Cut the tubes into rings and coat them with enough limejuice so they do not dry out (About half of a lime).

Dressing-
½ Tablespoon thinly sliced jalapenos
2 tablespoons Sherry Vinegar
½ Tablespoon Soy Sauce (low sodium)
1 Lime
¼ Teaspoon Finely Grated Ginger
2 Tablespoons Iburi-Jio
50 ml Grape Seed Oil

Combine all of the ingredients except for the oil to allow the flavors to infuse for 30 minutes. Then slowly whisk in the oil until the dressing has obtained the desired emulsified consistency.

Salad Prep-
2 cups halved orange cherry tomatoes
2 pablano peppers, skin charred and removed, remove seeds and muscles, cut into brunoise (small dice)
¼ cup shaved fennel
Add the fennel, tomatoes, and peppers to the squid. Add enough dressing to coat and flavor the squid and vegetables, make sure not to add too much.

Sauce-
4 cups corn stock
¼ to ½ teaspoon honey (depending on sweetness desired)
¼ teaspoon Iburi-Jio

Reduce the stock to a glaze. When it is thick and tastes like roasted sweet corn, add the honey and salt. Mix well. Use sparingly to dress the finished plate circling around the squid salad.

Garnish with Shiso leaves in a fine chiffinade and a pinch of Iburi-Jio.

Strawberry Delights

Strawberry Delights

(For 4 to 6, 3 inch round delights)
Create 12 (or more) 3inch round Almond Dacquoise:

Draw 3inch circles on the underside of a piece of parchment paper. Place the paper onto a flat sheet pan. Create a medium to stiff peak French meringue by whipping 50g of egg whites with 50g of granulated sugar. Fold into the meringue 50g of almond flour. Use some meringue to hold down the corners of the parchment, and pipe the meringue just inside of the drawn circles. Bake immediately at 225ｰF (professional convention oven) until lightly browned and completely dry (this bakes for more than an hour and can be held for a few days if kept in an air tight container).

Create a Biscuit Joconde:

Mix 185g of almond flour with 85g of granulated sugar and 45g all-purpose flour. Add 5 whole eggs one at a time until light and fluffy. Create a medium to stiff peak French meringue by whipping 125g egg whites, 100 grams of granulated sugar and a pinch of salt. Fold the meringue into the first mixture and spread evenly onto a large parchment paper lined sheet pan.

Bake at 375ｰF until it is evenly browned and springs back to the touch (approximately 7 minutes). Once baked, dust with powdered sugar and remove immediately from the parchment on which it was baked. Allow to cool then cut 4, 3inch disks from the Joconde (the remainder of the Joconde can be wrapped and saved for later use).

Prepare the Strawberries:

3 medium strawberries thinly sliced

25mL (approximately) Benimosu (purple sweet potato vinegar) Place sliced strawberries into a small bowl and pour Benimosu so that the majority of the strawberries are mostly covered. Set aside to marinade.

Prepare Italian-Meringue Buttercream:

Heat 300g of granulated sugar with 150mL water in a small pot until the sugar reaches softball stage. Meanwhile start a French meringue by whisking 150g egg whites with 75g granulated sugar. Simultaneously bring the sugar to softball stage and the meringue to medium peak. Pour the sugar down the side of the bowl while the meringue is being mixed on low speed. Increase the speed to bring the meringue to body temperature then add 450g cubed (European style) butter mixing until smooth.

Prepare white chocolate ganache:

Bring 50mL of heavy cream to a boil then pour over 50g of chopped white chocolate. Allow to sit for a few minutes undisturbed so that the chocolate melts, then stir to create a homogeneous mixture.

Prepare simple syrup:

Bring 50g of granulated sugar to a boil with 50mL of water. Remove from heat. Flavor the syrup by adding 2tsp of the juice from the marinating strawberries, and mixing thoroughly Prepare white chocolate Cr鑪e d丹r:

Whip 50mL heavy cream to medium peak and fold into 50g of melted white chocolate.

Flavor 175g of Italian-Meringue Buttercream:

Add 2tbs of the juice from the marinating strawberries to 175g of buttercream and mix until homogeneous.

Assemble the Delights:

Brush the Joconde circles with the simple syrup mixture. Spread a thin layer of ganache onto the Joconde. Place a thin layer of marinated strawberries over the ganache. Place a Dacquoise circle on top of the strawberries. Cover the disk with Cr鑪e d丹r. Place a thin layer of marinated strawberries on top of the Cr鑪e d丹r. Place another Dacquoise circle on top. Crum coat the Delights with a thin layer of the flavored buttercream and chill. Once the buttercream is set frost the Delights with the flavored buttercream. Create a small boarder with sliced almonds around the bottom of the Delight. Plate with strawberries and a puree made of the left over marinated strawberries, marinade and simple syrup.

Update - Best Recipe Competition

Dear FCI Students,
Your competition will be extended till Friday, Sept 7th.
Please submit your recipe along with digital photos to me by the end of the week.

Best of luck!

George Kao

p.s. - your recipes will be uploaded Monday (9/10) morning and voting will commence immediately.

Sake Cheese Challenge

■　1:30 p.m. - 2:00 p.m. "Sake and Cheese Paring Challenge"
by Jason Miller, GM/Wine Director of Picholine and Max McCalman, Dean of Curriculum and Maître Fromager of Picholine

Can Sakes marry with Cheese?

NYMTC Food Show - Shochu Seminar

Shochu seminars at the Altman Building

by Shochu expert Yukari Pratt

■　11.50 a.m. – 12:20 p.m. "Shochu 101"

What is Shochu or how is it made? Basic information about Shochu.

■　2:20 a.m. - 2:50 p.m. "Shochu Flights"
A Taste of the Different Varieties.

■　4:00 p.m. - 4:30 p.m. "Shochu Strategies"
Many-Splendored Shochu: How to Sell It, Shake It, and Serve It in your Restaurant