Tag Archives: seafood

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: Cauliflower Soup with Seared Scallops & Basil-Pine Nut Oil

28 Nov

Recipes 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.

 

Cauliflower Soup with Seared Scallops Recipe, The French Culinary Institute's Level 5 project - Eat Life FCI

PINE NUT OIL: Cauliflower Soup with Basil-Pine Nut Oil – seared bay scallops, croutons, toasted pine nuts

Fat Fact: Cauliflower serves as a mild base that is enhanced with the addition of a flavorful oil. 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