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Project 5: A Day with Andy and Eggs

28 Nov

Written by Zach Field

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Zach Field’s level 5 project, A Day with Andy and Eggs.

Zach Field Recipe, Eat Life FCI
Pop Art is arguably one of the most revolutionary art movements of the twentieth century. Aiming to deflate and re-establish a societal order that had begun to sink in to lethargy, the work the leaders of this schoolwere able to generate were greeted, initially, with great aversion and their paintings seen as a malign to the medium. Continue reading

Project 5: Ricotta and Chive Scrambled Eggs

28 Nov

Recipe by Zach Field

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Zach Field’s  level 5 recipe from her project, A Day with Andy and Eggs.

Ricotta and Chive Scrambled Egg Recipe, Eat Life FCI - The French Culinary Institute's Level 5 project

Yield: Makes 8 servings

Ingredients:
16 large eggs
3 oz chopped fresh chives
2 teaspoon fleur de sel or coarse kosher Continue reading

Project 5: Curry Egg Salad with Grilled Asparagus

28 Nov

Recipe by Zach Field

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Zach Field’s  level 5 recipe from her project, A Day with Andy and Eggs.

Curry Egg Salad Recipe, The French Culinary Institute's Level 5 project - Eat Life FCI
Yield: Makes 8 servings
Note: Use any type of onion you like here, I’ve done this version of egg salad using yellow, white, and in this version I had a tiny red one on hand, so I grabbed for that. Continue reading

Project 5: Korean-Style Steak and Eggs

28 Nov

Recipe by Zach Field

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Zach Field’s  level 5 recipe from his project, A Day with Andy and Eggs.

 


Yield: Makes 8 servings

Steak:
1/2 cup mirin (sweet Japanese rice wine)*
4 tablespoons finely grated cored peeled Granny Smith
apple Continue reading

Project 5: Chocolate Eggnog with Fig

28 Nov

Recipe by Zach Field

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Zach Field’s  level 5 recipe from her project, A Day with Andy and Eggs.

Chocolate Eggnog with Fig Recipe, The French Culinary Institute's Level 5 project -Eat Life FCI

Serves 8

Ingredients:
8 eggs Continue reading

Project 5: Sweet Potato Cake with Lime Mousse & Purple Corn Sauce

28 Nov

Written by Cameron Slaugh

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Cameron Slaugh’s level 5 recipe from his project, The Potato.

Sweet Potato Cake
1/2 pinch saffron
1 tablespoon hot water
1-1/2 cups mashed sweet potatoes
3 whole eggs
1/2 cup honey
1/2 cup unsalted melted butter
1/2 cup canola oil
2 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon kosher salt

Lime – Mascarpone Mousse
3/4 cup mascarpone cheese
1-3/4 cups heavy cream
3 egg whites
1/4 cup sugar
2 limes – more if needed Continue reading

Project 5: Fat

28 Nov

Written by Susan Oak

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Susan Oak’s level 5 recipe from her project, Fat.

Susan Oak, Eat Life FCI, The French Culinary Institute's Level 5 project

Fat.
There are few seemingly innocuous words that are associated with such stigma and, well, fear. Continue reading

Project 5: Spinach, Asian Pear & Grapefruit Salad with Spiced Walnut Oil Dressing

28 Nov

Recipe by Susan Oak

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Susan Oak’s level 5 recipe from her project, Fat.

Spinach Salad with Spiced Walnut Oil Dressing, The French Culinary Institute's Level 5 project - Eat Life FCI

WALNUT OIL: Spinach Salad with Spiced Walnut Oil Dressing, Asian pear, grapefruit, toasted walnuts, red onion

Fat Fact: Walnut oil has a low smoke point and therefore should be used as a garnish or in a dressing. They are a good source of omega-3 essential fatty acids. Continue reading

Project 5: Cauliflower Soup with Seared Scallops & Basil-Pine Nut Oil

28 Nov

Recipes by Susan Oak

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Susan Oak’s level 5 recipe from her project, Fat.

 

Cauliflower Soup with Seared Scallops Recipe, The French Culinary Institute's Level 5 project - Eat Life FCI

PINE NUT OIL: Cauliflower Soup with Basil-Pine Nut Oil – seared bay scallops, croutons, toasted pine nuts

Fat Fact: Cauliflower serves as a mild base that is enhanced with the addition of a flavorful oil. Continue reading

Project 5: Butternut Squash & Ricotta Ravioli with Sage Brown Butter

28 Nov

Recipe Susan Oak

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Susan Oak’s level 5 recipe from her project, Fat.

Ravioli with Butternut Squash and Sage Brown Butter Recipe, The French Culinary Institute's Level 5 project - Eat Life FCI

MILKFAT: Butternut Squash and Ricotta Ravioli with Brown Butter Sauce crisp sage

Fat Fact: This dish can be paired with a Sauvignon Blanc such as the Chalk Hill 2006 from Sonoma County, whose dry lightness would complement but not overwhelm the pasta, while the acidity would balance the butter.  Brown butter makes for a delicious, nutty sauce on it’s own that goes beautifully with pasta. Continue reading