There once was a time when bacon meant breakfast, but these days, both chefs and eaters can’t get enough of this porky indulgence. As with all ingredients, Chef Virginia Monaco knows that quality matters, so she opts for these alternatives to basic, pre-cut bacon.

Baby Kale Carbonara
(Serves 6)

• 1 lb spaghetti
• 6 ounces diced guanciale
• 1 Tablespoon extra virgin olive oil
• 6 eggs
• 2 ounces grated parmigiano reggiano
• 1 cup heavy cream
• 1 lb washed baby kale
• salt & freshly ground pepper to taste

1. Cook spaghetti in salted water until al dente. Drain, and put to the side. Reserve some pasta water for your sauce.
2. Warm olive oil in a skillet and add diced guanciale.
3. Cook guanciale until crisp and fat has rendered out.
4. Mix together eggs, cheese, cream, salt and lots of pepper in a bowl.
5. Add warm pasta to the skillet.  Off the heat, pour in egg and cheese mixture, stirring constantly until thickened and creamy. Adjust with pasta water if too thick.
6. Add kale and toss to wilt slightly.
7. To plate, top with some extra cheese and pepper and enjoy!

To learn more about bacon’s many culinary uses, check out our recreational cooking class: ”Beaucoup Bacon“.

By Carly DeFilippo

Jonathan Waxman, chef and owner of New York City’s Barbuto, has garnered many superlatives during his culinary career: “One of the country’s greatest chefs“, king of roast chicken and even “the Obi-Wan Kenobi of Top Chef Masters“. Monday night, Waxman shared one of his many talents – and favorite aspects of cooking – with ICE recreational students: butchery.

When we arrived at class, Waxman announced that we would be preparing proteins ranging from lamb to pheasant – but first, we went back to basics. “Jacques Pepin says the most important thing to learn is how to cook an omelet. I say it’s how to cut an onion”. Waxman explained that knives are shaped like a boat, which means we should chop using a gentle rocking motion. Our non-chopping hand should be shaped “like a crab”, walking delicately backwards as the knife approaches.

After reviewing the essential slippery onion, Waxman taught us how to debone striped bass (the bones in the fins are poisonous), a leg of lamb (cut away from the body), pheasant (avoid piercing the “oyster”) and that all-time classic, the chicken. Regardless of the protein, Chef Waxman insisted that it’s important to use your cutting hand to feel for the bones and joints (closing your eyes may help) before diving in with a knife. He also assured us, again and again, “these are unnatural movements”, and that even he has to remind himself to practice proper knife technique.

Yet one of the most memorable skills shared by Waxman didn’t even require a knife. He charged us with the task of sautéing pasta, a Ligurian technique that browns pasta before adding liquid, adding extra crunch and flavor to this essential Italian foodstuff.

Sauteed pasta with endives and jalapenos.

Ever wonder what’s cooking at ICE? Five-Course Friday gives you a snapshot of what we are whipping up weekly. Whether you pop in to a recreational class, catch a professional demo or watch the transformation from student to chef, there is something scrumptious happening daily. This week’s photos are from a lesson on southern Italy along with a treat from our Pastry and Baking classes.

Antipasti: Mozzarella in Carrozza

Primi: Macceroni con Salsa di Pomodorini

Primi: Pasta con Cavolfiore

Pesce: Pesce all’ACqua Pazza

Results from everyone’s favorite class at ICE: Cookie day!

Have a delicious weekend!

Ever wonder what’s cooking at ICE? Five Course Friday gives you a snapshot of what we are whipping up weekly. Whether you pop in to a recreational class, catch a professional demo or watch the transformation from student to chef, there is something scrumptious happening daily. This week it is all about clams and a sweet dessert from a special guest that visited ICE this week.

Italian Baked Pasta with Clams in Parchment Packages

Portuguese Cockles in Green Sauce

Soft-shell Clam Rolls with Homemade Tartar Sauce

Clam and Corn Fritters

Mindy Segal’s hot chocolate and a delicious s’more from her visit to ICE

Have a delicious weekend!

Clam Photos taken by Mark A. Bauman

Hot off her feature in The New York Times, Chef Vicki Caparulo, taught a refreshing summer class last week called Light, Quick and Easy Summer Pastas. She highlighted recipes that you can serve hot or cold and often make ahead of time, which is a perfect time saving option if you are looking for a quick dinner or good picnic options.

Chef Vicki noted that offering pasta as a primi appetizer can often take the pressure off a dinner party host since one pound can serve 16 people. Follow it with grilled fish and a salad and you’ve got an easy, no-stress summer menu!

Below is a recipe from her class that was a crowd favorite.

Penne with Arugula and Prosciutto
Yields: serves 4

1 pound penne rigate (ridged)
¼ pound thinly sliced prosciutto, chopped
1 pound baby arugula
2/3 cup freshly grated parmigiano reggiano
¾ teaspoon lemon zest
¼ cup extra-virgin olive oil

Bring a large post of cold water to a boil for pasta.

When the water comes to a boil, add 2 tablespoons of kosher salt. When the water returns to a boil, cook the pasta until al dente. Reserve 1 cup of the pasta water and drain the pasta.

Return the pasta to the pot, add the prosciutto, arugula, cheese, zest, and salt and pepper to taste and toss. Drizzle the oil over the pasta and toss again, adding some of reserved cooking water if pasta seems dry.

Serve immediately.

Making Pasta

ICE offers an incomparable variety of classes in cuisines from around the world, but we also provide the opportunity to be totally immersed in the techniques, ingredients and culture of other countries through culinary programs abroad. ICE Chef Instructor Gerri Sarnataro recently returned from an incredible European adventure and trip to Italy with ICE instructors, students, alumni and guests.

For nine days, Chef Gerri hosted the travelers at Cucina Della Terra, the cooking school she owns in the beautiful Umbrian countryside. The trip was a truly authentic cooking experience that blended cuisine and culture. During their time there, the group journeyed throughout the region to learn authentic Italian cooking techniques. Meandering through picturesque towns such as Montefalco, Bevagna, Perugia, Castiglione del Lago and Orvieto, they had the opportunity to sample many of the fresh local ingredients. Beyond sampling, the group met with vintners, butchers, shopkeepers, and more, exposing them to the region’s culture and how locals source their ingredients, and prepare traditional dishes. More…

There are few things in our lives that are sure to brighten our days quite like great friendships and good food. Not only does cooking feed your soul, but it’s a great way to spend time with friends.

In last week’s Pasta 101 recreational cooking class, two ICE Pastry & Baking Arts alumni did just that. Ashley Davis and Jennifer Mirabella both followed their dreams and enrolled at ICE last year with plans to take on the world of pastry. Little did they know, they would meet and make lasting relationships at the same time. Living in different states makes it hard to for the two to hang out so the class was a perfect way to get together and build on their culinary skills. More…

Yesterday, over 150 chefs came together in New York City to celebrate food at The Great Gathering of Chefs. The party was a benefit for Action Against Hunger as well as the launch of the books Pasta and Pudding by renowned food photographer Alan Batt (a.k.a. Battman) featuring photos of dishes from celebrated chefs such as Alex Guarnaschelli, Daniel Boulud, Ivy Stark, Emeril Lagasse, Marc Murphy, Eric Ripert and Gina DePalma, just to name a few. ICE Director of Student Affairs Andy Gold contributed a beautiful dish to Pasta.

At the event, guests mingled with the master chefs and sampled cuisine from the books. ICE students volunteered to work alongside the chefs as they prepared sample versions of their dishes. It was not only a great chance to meet some of the most prominent chefs in the country, but also get some invaluable experience at a notable food industry event.