Is it just me or have the cherries never been better then right here right now? Firm, juicy and sweet as the heavens, these amethyst phenoenons demand a hot summer day, a seat on a concrete curb and a surfeit of garnet-stained hands and lips. Continue reading
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
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
(FCI)
