Tag Archives: culinary technique

Food Films: Fresh Linguini

28 Nov

Starring Andrea Scalici

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!

Fresh Pasta Recipe Continue reading

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Project 5: Duck Confit & Duck Fat Rice Cakes with Shiitake Mushrooms

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.

Duck Confit and Duck Fat Rice Recipe, The French Culinary Institute's Level 5 project - Eat Life FCI

DUCK FAT: Duck Confit and Duck Fat Rice Cakes shitake mushrooms and scallions

Fat Fact: Duck fat fries are becoming an increasingly common menu offering. Here, a take on the same, with duck fat rice cakes. Pair with a medium-bodied dry red with some acidity to cut the richness of the dish, such as the Ridge, Geyserville 2006 from Alexander Valley. Continue reading

Project 5: Pan Seared Lamb Chops with Blackberry Balsamic Reduction & Asparagus

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 is showcasing 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.

Lamb Chop Recipe, The French Culinary Institute's Level 5 project

Pan Seared Lamb Chops with Blackberry Balsamic Reduction & Asparagus

Lamb
16 baby lamb chops (2 per person)
6 garlic cloves, chopped
8 tbsp. olive oil
Salt and Pepper to taste

For the reduction
8 oz fresh blackberries
1 – cup balsamic vinegar Continue reading

Charcuterie = Butchery.

10 Nov

Written by Chad Fraley

Pig butchering

Click here to view video

Charcuterie is a form of cooking and curing meat and is one of the oldest forms of culinary techniques still used today.  Pate, bacon, sausage, and confit Continue reading