Tag Archives: chef

How to Roast a Lamb

28 Nov

Written by Jason Greenberg

It was a tough few weeks there for celebrated New York chef Michael Psilakis. First his partnership with restaurateur Donatella Arpaia took a hit when they decided to dissolve their deal at Mia Dona, the 3-year-old restaurant on 55th street (they currently still own Anthos and Kefi together). Continue reading

The French Culinary Institute Restaurant Review, L’Ecole.

28 Nov

Written by Anthony Ramos

With fond memories of my culinary alma matter, I stole away a Friday afternoon to have a cozy lunch at L’Ecole – the restaurant at The French Culinary Institute in SoHo. It was wonderful to be back in the neighborhood, but strange not to head straight to the kitchen, instead being led to a table for two. The restaurant was buzzing with activity as I imagined the kitchen was too. Continue reading

Food Film: Shrimp on a Potato Pancake & The Indoor Picnic

28 Nov
Starring Brandon Maya
Welcome to Food Films, a web series that show simple ways to cook delicious meals. We take our experience at The French Culinary Institute to create dishes that can be made at home. With menus for every budget, skill level, and schedule, you’re bound to find something you enjoy!

For the Indoor Picnic
Lay out your picnic blanket on an open space in your home, set seat cushions or pillows on top. Place the food on trays and dig in! You may also want a bed tray to place drinks on.

My Kitchen Decor Favorites: Anthropologie Home Section

Recipe: Shrimp and Potato Pancake
Shrimp in white wine
1lb of large shrimp
½ cup of Dry white wine Continue reading

Project 5: Suet and Olive Oil Dessert

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 you 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.


SUET and OLIVE OIL: Maple Walnut Tart with Suet Crust , olive oil ice cream, caramel sauce

Fat Fact: I thought it would be interesting to use suet and olive oil in a less conventional way. Continue reading

Food Film: Prosciutto Wrapped Pears

28 Nov
Starring Brandon Maya
Welcome to Food Films, a web series to show simple ways to make delicious meals. We take our experience at the French Culinary Institute to create dishes that can be made at home. With menus for every budget, skill level, and schedule, you’re bound to find something you enjoy!

Prosciutto Wrapped Pear Recipe

2 Bosc Pears –  quartered, cored, and thinly sliced (1/8″ slices)

15 Prosciutto slices – cut lengthwise into 1/2″ strips

Take the prosciutto strip and diagonally wrap it around the pear. This hors d’oeuvre is great with crumbled blue cheese sprinkled on top.

Palette Provocative

28 Nov

Written by Chad Fraley


With spring in the mail and Valentine’s Day just around the corner, the conversation about aphrodisiacs is here again. There are many myths and stories about this ritual and serious research has gone into certain ingredients, but do they really heighten libido? or is it wishful thinking? Continue reading

Carnevale Di Venezia. “Farewell, Meat!”

28 Nov

Written by Andrea Scalici


February in Venice means so much more than candy hearts and boxed chocolates. February in Venice means indulgence, revelry, and lavishness, complete with fancy disguises. It means the “Carnevale”.

While this carnival of all carnivals certainly features some incredibly intricate costumes and extravagant soirées, what is really important is the food. Carnevale translates to “Farewell, meat!”, and it was born as an excuse to use up all the meat, butter and eggs in the two weeks before Ash Wednesday and the religious formality of fasting for Lent. Continue reading

Project 5: German Chocolate Cake with Coconut Pecan Frosting and Black Walnut Ice Cream

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.

 

German Chocolate Cake with Coconut Pecan Frosting and Black Walnut Ice Cream

 

 

 

 

German Chocolate Cake
4 ounces Baker’s German’s Sweet Chocolate, melted and cooled
2 -1/3 cup cake flour
1- 1/2 cups sugar 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

Project 5: Brown Butter Basted Scallops with Lobster

28 Nov

Recipe by Deirdre Santos


Brown Butter Basted Scallops with Lobster

Scallops
24 large bay scallops
Salt and freshly ground pepper
1⁄2 cup Clarified Butter
4 sprigs thyme, finely chopped
4 cloves garlic, minced
Topping
1/2 cup white wine
2 lemons, chopped up in small pieces
2 – 6 oz cooked lobster tails cut in small pieces
4 tbsp whole unsalted butter Continue reading