For a video demonstrating the recipes for Yellow Butter Cake and Buttercream Icing, visit this post: Frosting Cupcakes to Look Like Flowers: A Mother’s Day Tip from the Culinary Institute of America.

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Chef Rossomando used recipes adapted from the Baking at Home with The Culinary Institute of America cookbook for both the cupcakes and the buttercream frosting. However, if you are pressed for time, the chef suggests using a box cake mix to prepare your cupcakes and making frosting using the simple recipe on the box of confectioners’ sugar.

Frosting your cupcakes to look like flowers—such as Chef Rossomando’s sunflowers, zinnias, and chrysanthemums—is easy when you use a pastry bag and a special “leaf” piping tip that you can find at most kitchen and craft stores. To create a two-tone effect that mimics the looks of flowers in your garden, alternate two complementary colored frostings side by side in a piping bag.

Don’t worry if they’re not perfect. Everyone will love them just because you made them.

For a brief step-by-step video on how to pipe the icing onto your cupcakes to create the perfect bouquet, watch the video now!

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Frisée aux Lardons
Serves 4

8 ounces slab or thick-sliced bacon
2 shallots, minced
2 heads frisée lettuce
Sherry Vinaigrette (recipe follows)
1/2 cup Sourdough Croutons, or as needed (recipe follows)
4 Poached Eggs, warm (recipe follows)
4 teaspoons Fines Herbes (recipe follows)
Kosher or sea salt, as needed
Freshly ground black pepper, as needed
Cut the slab bacon into lardons (sticks measuring ¼ inch by ¼ inch by 1 inch). Heat a medium sauté pan over medium heat. Add the bacon and cook, stirring frequently, until evenly browned on all sides, about 3 minutes. Remove all but 2 tablespoons of the bacon fat and add the shallots. Cook, stirring frequently, until they are tender and translucent but with browning, about 2 minutes. Transfer the bacon and shallot mixture to a bowl with a slotted spoon.
Separate the frisée into leaves. Rinse well with cool water and spin dry in a salad spinner (or blot with a clean towel). Place the frisée in a salad bowl, add 1/2 cup of the vinaigrette, and toss to coat evenly. Divide the frisée among 4 salad plates.

Heat 1 tablespoon of the vinaigrette in a small sauté pan over medium heat. Add the bacon and shallot mixture and cook until just warm, about 1 minute. Divide this mixture evenly among the salads. Top each salad with some of the croutons and a warm poached egg. Sprinkle with some of the fines herbes, season with salt and pepper, and serve at once.

Sherry Vinaigrette
Makes about 1 cup

¼ cup sherry wine vinegar
1 teaspoon Dijon mustard
Kosher salt, as needed
Freshly ground black pepper, as needed
¾ cup extra-virgin olive oil
Whisk together the vinegar and mustard with a pinch of salt and pepper. Gradually whisk in the oil until it is all incorporated and the vinaigrette is smooth and lightly thickened. Season with additional salt and pepper if needed. Whisk the vinaigrette just before using to recombine if necessary.

Sourdough Croutons
Makes approximately 2 cups

1/2 cup clarified butter or as needed (see Recipe Note)
2 cups sourdough bread, cut into ½-inch croutons
Add enough clarified butter to a sauté pan to come to a depth of about ½ inch. Add the croutons in batches and cook, turning as necessary, until they are an even, golden brown on all sides. Transfer the croutons to toweling, to drain once they are browned. The croutons are ready to serve now or they may be stored in an airtight container at room temperature for up to 3 days.
Recipe Note: Clarified butter is whole butter that has been melted in a heavy pot and cooked over low heat until the water and milk solids separate from the butterfat and fall to the bottom of the pot. Skim off any foam that rises to the top and then pour off the clear, golden clarified butter, leaving the milk solids and water behind. Clarified butter can be used to sauté meats, fish, poultry, and vegetables.

Poached Eggs
Makes 4 eggs

2 quarts water, or as needed
2 tablespoons distilled white vinegar
1 teaspoon salt
4 large eggs

Combine the water, vinegar, and salt in a deep pan over medium heat and bring to a gentle simmer. There should be enough water to fill the pot to a depth of about 3 inches.

Break each egg into a clean cup, and carefully slide each egg into the simmering water. Cook until the whites are set and opaque, about 3 minutes. Remove the eggs from the water with a slotted spoon and blot them on absorbent toweling. Serve the eggs immediately.

Recipe Note: To prepare the eggs in advance, poach them as directed above. Once they are poached, transfer them to a bowl of ice water to cool them rapidly. Store directly in the water in the refrigerator until needed. To warm poached eggs, lower them into simmering water for about 30 seconds, blot as directed above, and serve.

Fines Herbes
Makes 4 teaspoons

1 teaspoon minced parsley
1 teaspoon minced chervil
1 teaspoon minced chives
1 teaspoon minced tarragon
Toss the parsley, chervil, chives, and tarragon together in a small bowl and reserve until ready to serve the salad.

Nutritional analysis per 11-ounce serving: 730 calories, 26g protein, 12g carbohydrates, 260 mg cholesterol, 6g fiber, 65g total fat, 13g saturated fat, 1570mg sodium.

To learn more about the world’s premier culinary college, visit  www.ciachef.edu.

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The newest restaurant at The Culinary Institute of America (CIA) in Hyde Park, NY pays homage to world-renowned Chef Paul Bocuse, the father of modern French cuisine. Among his many accomplishments, Chef Bocuse pioneered the market-inspired menu, which focuses on fresh and seasonal ingredients that set the stage for today’s local sustainable movement.

The Bocuse Restaurant showcases a selection of classic mainstays, regional favorites, and iconic signature dishes. CIA Chef Sergio Remolina is the executive chef and instructor at the restaurant. To prepare for the opening, he traveled to Lyon, France to cook alongside Chef Bocuse.

One classic dish on the new menu is Frisée aux Lardons, or Lyonnaise-style Frisée Salad. “It is a great combination of salty, sweet, bitter, tangy, and smoky flavors,” says Chef Remolina. “As you cut into the poached egg, the warm yolk coats the salad and the taste is amazing.”

Frisée, a member of the endive family, has a small head with spiky or frilly thin leaves. Trim the green part of the lettuce by cutting it off with kitchen scissors, wash in cold water, spin the leaves dry, and hold in a damp towel in the refrigerator until you are ready to serve.

Frisée aux Lardons is an impressive start to an elegant dinner or a delicious main course for lunch. For the recipe for FRISÉE AUX LARDONS (Lyonnaise-Style Frisée Salad) from The Bocuse Restaurant at The Culinary Institute of America, click here.

To learn more about the world’s premier culinary college, visit  www.ciachef.edu.

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Fresh cabbage is widely available in March, and it’s a good thing since so many of us enjoy it with corned beef on St. Patrick’s Day! Cabbage is from the Brassica family, which also includes cauliflower, broccoli, and Brussels sprouts. You’ll find it in all shapes, sizes, and textures—common varieties are green cabbage (sometimes referred to as white), red cabbage, the crinkly and crisper savoy cabbage, and the napa, which forms more into a tall stalk or barrel than a tight ball.

There are many ways to enjoy this healthy vegetable. The faculty at The Culinary Institute of America (CIA) suggests a delicious heart-healthy and diabetes-friendly variation on a traditional stuffed cabbage with salmon and wild rice.

“I serve the stuffed cabbage rolls with steamed edamame and a tarragon dipping sauce, to make a meal high in protein, fiber, and flavor while low in saturated fat, and without a fishy aftertaste,” says Registered Dietitian and CIA Associate Professor Jennifer Stack. “I designed this recipe for people like me, who are not fond of fish but want the health benefits it provides. These stuffed cabbage rolls look so good and are so tasty, they tempt even non-seafood lovers.”

Edamame are fresh green soy beans in their pods. They are popular in Asia, particularly in Japan where they are served as a snack. Introduce them to family and friends as a fun finger food. “They can become rather addictive when dipped in a tarragon sauce,” Stack says. Dip the bean in the sauce and then put the whole pod in your mouth. While holding on to the end of the pod, gently pull the pod through your teeth and the beans will pop out in your mouth. Discard the pod and move onto the next one.

A good time-saving practice for this recipe and other dishes like this one is to keep some wild rice handy and cooked barley in small portions in the freezer to just grab and use. You can also substitute rinsed, canned salmon in place of fresh salmon if you don’t have the chance to get to a fish market.

The following recipes are from Jennifer Stack’s new book, the CIA’s The Diabetes-Friendly Kitchen (Wiley, 2012), available for purchase at bookstores nationwide or at www.ciaprochef.com/fbi/books.html.

For a brief step-by-step video showing CIA Chef Jennifer Stack demonstrate how to prepare Salmon and Wild Rice-Stuffed Cabbage, visit our Culinary Intelligence recipe blog or check out the video below:

The recipe, after the jump.

Salmon and Wild Rice-Stuffed Cabbage
Makes 4 servings

1 cup water
½ cup dried shiitake or porcini mushrooms
¾ teaspoon kosher salt
½ cup pearled barley
¾ cup cooked wild rice
2 teaspoons olive oil
12 ounces salmon fillet
¼ teaspoon freshly ground black pepper, plus more as needed
8 ounces sliced fresh shiitake mushrooms
½ cup white wine
¾ cup chopped green onions
1¼ teaspoons dried tarragon
1½ teaspoons lemon zest
8 large cabbage leaves, blanched
½ cup low-sodium chicken broth

Preheat the oven to 350 degrees F.

Bring the water to a boil and remove from the heat. Steep the dried mushrooms for 10 minutes. Strain the mushrooms and reserve the steeping liquid. Chop the mushrooms and set aside.

Add enough water to the reserved mushroom liquid to make 1 cup. Add 1/8 teaspoon of the salt and bring it to a boil. Stir in the barley and reduce the heat to a simmer. Cover and cook until the barley is soft, about 25 minutes.

Stir the chopped soaked mushrooms into the barley. Mix the cooked barley with the wild rice and set aside.

Heat the olive oil in a heavy skillet over medium-high heat. Season the salmon fillet with 1/8 teaspoon each of salt and pepper. Sear the salmon fillet just until cooked, about 2 minutes per side. Remove the skin from the salmon if still on and flake the fish into the barley mixture. Brown the fresh mushrooms in the same pan. Remove the mushrooms and deglaze the pan with ¼ cup of the wine.

Add the skillet liquids and mushrooms to the barley mixture. Add the green onions, tarragon, the remaining ½ teaspoon salt, pepper, and the lemon zest.

Fill the cabbage leaves with the barley mixture and roll the leaves up tightly. Place the rolls seam side down in a baking dish.

Bring the chicken broth and the remaining ¼ cup wine to a boil and pour over the cabbage rolls. Cover with foil and bake until cabbage is soft and the broth is steaming, 20 to 25 minutes.

Nutritional Information Per Serving: Calories 384; Protein 24 g; Carbohydrates 24 g; Fiber 8 g; Total Fat 15 g; Saturated Fat 3 g; Sodium 326 mg

Edamame with Tarragon Dipping Sauce
Makes 4 servings

6 cups water
½ teaspoon kosher salt
4 cups edamame in pods (frozen or fresh)
½ cup Tarragon Dipping Sauce (recipe follows)

Bring the water to a boil and add the salt.

Boil the edamame until beans are tender, 4 to 5 minutes. Drain and serve with the dipping sauce.

Nutritional Information Per Serving: Calories 238; Protein 16 g; Carbohydrates 18 g; Fiber 8 g; Total Fat 10 g; Saturated Fat 0.5 g; Sodium 154 g

Tarragon Dipping Sauce
Makes ¾ cup

¾ cup arrowroot
½ cup low-sodium chicken broth
¼ cup white wine vinegar
½ teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 teaspoon minced tarragon
1 teaspoon minced shallot
1 teaspoon minced garlic
¼ cup olive oil

Dissolve the arrowroot in 1 tablespoon of the chicken broth to make a paste. Bring the remaining broth to a boil.

Stir the paste into the broth and allow the broth to thicken slightly. Remove from the heat and add the vinegar, mustard, salt, pepper, tarragon, shallot, and garlic.

Whisk in the olive oil.

Nutritional Information Per Tablespoon: Calories 38; Protein 0 g; Carbohydrates 0 g; Fiber 0 g; Total Fat 4.5 g; Saturated Fat 0.5 g; Sodium 25 mg

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The Culinary Institute of America (CIA) and the United States military have a long and proud partnership. The CIA was created in 1946 to provide culinary training and careers for returning World War II veterans, and today continues to educate hundreds of military personnel from all branches in its degree and continuing education programs.

When the director of the Wounded Warrior Project (WWP) got the idea for a program to teach the organization’s members how to cook healthier food so they could improve their health and quality of life, he approached the CIA. That was when CIA Chef John DeShetler got involved. He presented the college’s ideas for launching a Wounded Warrior Healthy Cooking Boot Camp at the WWP health and wellness summit—and the program was born.

Chef “D” taught the first group of warriors in the CIA kitchens in Hyde Park, NY, and later groups at the CIA in Hyde Park and San Antonio, TX. The future of the program looks healthy, too—11 more classes are scheduled for warriors at the college’s New York, Texas, and St. Helena, CA campuses.

“The recipes we used in the five-day course were collected from several healthy cooking classes at the CIA,” says Chef DeShetler. “In this CIA Boot Camp, the veterans learn how to eat healthier by gaining an understanding of nutrition, learning to read nutrition labels, and getting tips on what to look for when food shopping. They experience team building in the kitchen and practice the basics of knife skills and various cooking techniques.”

The WWP’s mission is to honor and empower wounded warriors. It began when several veterans and their friends, moved by stories of the first wounded service members who had returned home from the current conflicts, took action. What started as a program to provide comfort items to wounded service members has grown into a complete rehabilitative effort to assist warriors as they recover and transition back to civilian life. For more information or to get involved, visit www.woundedwarriorproject.org.

The following recipe is from the CIA’s Wounded Warrior Healthy Cooking Boot Camp using lean pork, healthy olive oil, and a small amount of butter to maximize flavor.

Here is a brief step-by-step video showing CIA Professor John DeShetler and Wounder Warriors Chris Ancell and Pedro Rosado demonstrating how to prepare Sautéed Pork Cutlets with Wild Mushroom Ragoût:

Sautéed Pork Cutlets with Wild Mushroom Ragoût
Yield: 6 portions
6 pork cutlets, 6 ounces each
Salt, to taste
Ground black pepper, to taste
1½ cups all-purpose flour, for dredging
Olive oil, for cooking as needed
1½ shallots, small, minced
3 cups assorted mushrooms, sliced (oyster, cremini, shiitake, and/or white)
1½ teaspoons thyme leaves, chopped
2/3 cup chicken stock
3 tablespoons butter

Season the pork cutlets with salt and pepper. Dredge (coat) in the flour, shaking off any excess.

Add enough oil to a large sauté pan to come to a depth of ? inch and heat over high heat until the surface of the oil shimmers. Add the pork cutlets and pan-fry on the first side until deep golden brown, 3 to 4 minutes. Turn the pork cutlets and continue cooking on the second side until the pork is cooked through and the exterior is golden brown, 3 to 4 more minutes. Transfer to a warmed platter and cover to keep warm while completing the ragoût.

Pour off all but 2 tablespoons of the oil. Add the shallots to the pan and sauté over medium heat until translucent, about 1 minute. Increase the heat to high. Add the mushrooms and thyme and sauté until the mushrooms are lightly browned, about 2 minutes.

Add the stock and stir to deglaze the pan, scraping up any browned bits from the bottom of the pan. Return any juices released by the pork. Simmer over high heat until the liquid has reduced by about half, about 5 minutes. Remove the pan from the heat and swirl in the butter to thicken the sauce slightly. Season the sauce with salt and pepper to taste.

Serve the pork chops on a heated platter accompanied by the sauce.

Nutrition analysis per serving (without frying oil): 570 calories (66.9 percent calories from fat), 30g protein, 17g carbohydrate, 42g fat, 370mg sodium, 120mg cholesterol, 2g fiber

Nutrition analysis per 1 tablespoon of oil used for frying: 120 calories (100 percent calories from fat), 14g fat, 0g carbohydrate, 0g protein, 0mg sodium, 0mg cholesterol, 0g fiber

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Want to know The Culinary Institute of America’s secret on how to make perfect barbecue chicken breasts without burning them? CIA Chef Howie Velie has just the grilling tips to teach you how.

“Most people burn their BBQ chicken because they put the sauce on too early and keep it constantly on high heat,” says Velie. “The sauce is full of sugar and it is the sugar that starts to burn and char on the meat. Start by leaving one of the burners off so you can create a cooler side to move the meat onto and keep it from burning. It is best to first make the cross hatch marks on both sides with high heat and to turn the meat quickly so it does not burn. Once it is marked, after about 3 minutes, apply the sauce on both sides and finish cooking on the cooler side of the grill.”

Controlling the temperature of the grill as foods cook is one of the challenges facing the outdoor chef. Using direct or indirect grilling techniques, or a combination of the two, gives you the flexibility to prepare almost any food on the grill. Try out this technique with the following recipe for Black Jack Chicken Breasts. The Black Jack Barbecue Sauce gets its name from the jolt of strong coffee that is added to it.

The following recipes, along with more than 175 others, are explained and illustrated in The Culinary Institute of America Grilling cookbook (Lebhar-Friedman 2006, $35), available for purchase at bookstores nationwide or at www.ciaprochef.com/fbi/books.html.

Here is a brief step-by-step video showing how to properly not burn barbecue chicken:

The recipes, after the jump.

Black Jack Chicken Breasts
Makes 8 Servings

2 cups apple cider
½ cup cider vinegar
1 tablespoon minced shallots
1 tablespoon minced garlic
2 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste
8 chicken breasts, bone in and skin on
2 cups Black Jack Barbecue Sauce (recipe follows)

To make the marinade: Combine the apple cider, cider vinegar, shallots, garlic, 1 teaspoon of salt, and ½ teaspoon of pepper in a zip-close bag. Add chicken pieces and seal the bag, pressing out the air. Let marinate in the refrigerator for at least 2 and up to 12 hours.

Preheat a gas grill to medium-high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in a even bed on one side of the grill. Clean the cooking grate.

Remove the chicken from the marinade, letting any excess drain off. Season with the remaining salt and pepper.

Grill the chicken over direct heat until marked on all sides, about 3 minutes per side. Finish cooking the chicken over indirect heat, covered, turning every few minutes and brushing with the barbecue sauce, until the chicken is cook through (165 degrees F) and the juices run clear, 10 to 15 minutes more.

Serve on a heated platter or plates.

Black Jack Barbecue Sauce
Makes 4 cups

2 tablespoons vegetable oil
1 yellow onion, diced small
2 tablespoons minced garlic
¼ cup chili powder
2 tablespoons minced jalapeño, or to taste
1 cup tomato paste
1 cup brewed coffee
1 cup Worcestershire sauce
½ cup apple cider vinegar
½ cup lightly packed brown sugar
½ cup apple cider or apple juice

Heat the vegetable oil in a heavy 2-quart saucepan over medium heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chili powder and jalapeño, and sauté for 1 minute. Add the tomato paste and cook, stirring constantly, for 2 minutes.

Add all the remaining ingredients and simmer, stirring occasionally, for 10 to 15 minutes. Use immediately, or let cool to room temperature before storing in a clean, covered container in the refrigerator for up to 1 month.

Nutrition analysis per serving*: 300 calories, 31g protein, 23g carbohydrate, 12g fat, 3g saturated fat, 1170mg sodium, 82mg cholesterol, 1g fiber

*Analysis may vary depending on how long the chicken marinates.

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Want to know The Culinary Institute of America’s secret on how to get those great grill marks on a steak? CIA Chef Howie Velie has just the grilling tip to teach you how.

“To make the marks, you need to place the steak onto the grill in a certain direction,” says Velie. “If you think about a clock, think about placing it first at 10:00. Let that grill for a while, then pick it up, keeping it on the same side, and turn it to 2:00 which will make the “x” pattern. Do the same on the other side and you will have a beautiful crosshatch pattern on your steak.”

In addition to making a visually appealing pattern, this method also produces what food scientists call the Maillard Reacation—a complex browning reaction that turns meat golden brown when cooked and results in a big flavor.
Try out this technique with the following recipe for steak Tuscan-style (Bistecca alla Fiorentina) that is perfect for Father’s Day.

Sprinkle it with salt and pepper, rub it with garlic and rosemary, and drizzle it with olive oil and fresh lemon juice as it comes off the grill. Paired with a side of creamy herbed polenta, each juicy steak is large enough to serve two.

Here’s CIA Chef Howie Velie’s demonstration of this tip:

For more videos, visit, http://www.ciaculinaryintelligence.com/

The following recipes, along with more than 175 others, are explained and illustrated in The Culinary Institute of America Grilling cookbook (Lebhar-Friedman 2006, $35), available for purchase at bookstores nationwide or at www.ciaprochef.com/fbi/books.html.

Bistecca alla Fiorentina (Grilled Steak Tuscan-Style)
Serves 8

4 T-bone or strip loin steaks, 1½ inches thick
¼ cup extra-virgin olive oil, divided use
¼ cup minced garlic
4 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons minced rosemary leaves
3 tablespoons lemon juice

Preheat a gas grill to high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.

Brush the steaks with a bit of the oil and season generously with the garlic, salt, pepper, and rosemary.

Grill the steaks over direct heat until marked, about two minutes on each side. Move the steaks to the cooler part of the grill and continue to grill over indirect medium heat until desired doneness; six to seven minutes per side for medium (cook slightly less for rare, slightly more for medium-well).

Transfer the meat to a cutting board or a large platter. Drizzle each of the steaks with two teaspoons more olive oil and finish sprinkling the steaks with lemon juice.

Let the steaks rest for about 10 to 15 minutes before carving into slices. To carve the steaks, cut the meat from the bone with the tip of a knife; it will separate easily and cleanly from the bones if you use short strokes and keep the blade as close to the bone as possible. Once the meat is cut free, carve it into slices. Serve on a heated platter or plates.

Nutrition analysis per 4.5-ounce serving: 300 calories, 31g protein, 2g carbohydrate, 18g fat, 1240mg sodium, 85mg cholesterol, 0g fiber

Herbed Polenta
Serves 8

4 cups chicken broth
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 cup yellow cornmeal
2/3 cup grated Parmesan cheese
2 tablespoons butter
2 teaspoons chopped rosemary
1¼ teaspoons chopped thyme

Bring the chicken broth to a boil and season with the salt and pepper. Add the cornmeal in a stream, stirring constantly until all of it has been added. Simmer, stirring often, until the polenta has thickened and starts to pull away lightly from the sides of the pot, 10 to 25 minutes depending on coarseness of meal. Remove from the heat and blend in the cheese, butter, rosemary, and thyme. Adjust seasoning with salt and pepper, if desired.

Nutrition analysis per 5.5-ounce serving: 180 calories, 10g protein, 17g carbohydrate, 7g fat, 1230mg sodium, 15mg cholesterol, less than 1g fiber

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