Tag Archives: brunch recipe

Food Film: The FCI Interview & Brunch Appetizers

28 Nov

with Brandon Maya


Welcome to appetizers 101. Thanks to The French Culinary Institute (FCI), you can watch how to make a killer brunch appetizer, salmon croquettes with quail eggs, and get a few chef techniques along the way. Enjoy the brunch, the french techniques and take a sneak peek at my interview about catering, food media and art on The French Culinary Institute’s blog, The Hot Plate (FCI interview sneak peek, below). Enjoy! Continue reading

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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: 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: Southern Fried Chicken with Cornmeal Waffles & Warm Spicy Apple Maple Syrup

28 Nov
Recipe by Deidre Santos
 

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 Deidre Santos’ level 5 project recipe.

 


Chicken and Waffle Recipe, The French Culinary Institute's Level 5 project

Crispy Southern Fried Chicken with Cornmeal Waffles, Warm Spicy Apple Maple Syrup
For the Fried Chicken
4-6lbs frying chickens, thighs and legs
4 cups buttermilk
2-cup flour
Kosher salt and black pepper, to taste
2-teaspoon cayenne
2 teaspoon dried thyme
2 teaspoons dried parsley
1/2 teaspoon garlic powder (optional)
1/2 teaspoon onion powder (optional)
Vegetable oil (for frying) Continue reading

Project 5: Poached Egg and Braised Short Ribs with Roasted Potato Hash and Hollandaise Sauce

28 Nov

Recipe by Deirdre Santos

Poached eggs with braised short ribs, The French Culinary Institute's Level 5 project

Poached Egg and Braised Short Ribs with Roasted Potato Hash and Hollandaise Sauce

Short Ribs
2 bottles dry red wine
2 tablespoons olive oil
8 slabs short ribs, trimmed of excess fat
3 shallots, quartered
3 small onions, quartered
10 cloves of garlic, chopped
2 large carrots, peeled, sliced thick
2 stalk of celery, sliced thick
2 bay leaves
4 sprigs fresh thyme Continue reading