Tag Archives: Recipe

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.

New York’s Sweet Pages & Pastry Chefs

28 Nov
New York Dessert Chefs Cookbook, Eat Life FCI
In 2008 I decided to follow the trend setters and go local. But I didn’t need to frequent my local greenmarkets or demand that my butternut squash come from upstate. Instead, I wandered into my favorite neighborhood bakeries and happened across a plethora of new dessert cookbooks, all conveniently birthed in New York. A locavore’s cookbook fantasy. Continue reading

Project 5: A Brunch Menu

28 Nov

 

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 (One level away from graduation) and is the most creative assignment of the year. Students write an essay, create a themed 4-course menu with wine pairings, and take pictures of their delicious fare. 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: 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: 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

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