By Chef Instructor Sam Kadko

As a cultivated crop, rhubarb has been aptly nicknamed “pie-plant” and does best as a spring-planted crop. This recipe illustrates how rhubarb can be matched with fruits other than strawberries. Paired with grilled pork chops, it makes a nice accompaniment offering a sweet-tart contrast to the meat.

Photo Credit: WhitneyinChicago, Flickr

Rhubarb and Apple Compote

Ingredients:

• 4 firm-fleshed apples (such as Braeburn, Cortland, Winesap, or other variety) peeled, cored and cut into medium dice
• 10 stalks rhubarb, trimmed of any leaves, peeled and cut into medium dice
•  1 1/2 cups sugar
• 1tsp finely grated orange zest
• 1cup fresh orange juice
• 1/4 tsp nutmeg
• Juice of 1/2 lemon

Instructions:

1. In a non-reactive sauce pot, placed over moderately low heat, combine the sugar, orange zest and orange juice. Bring this to a simmer and add the apples.
2. Simmer the apples for approximately five minutes, or until the texture begins to soften.
3. Add the rhubarb and simmer until the apples and rhubarb are tender. Add the lemon juice and nutmeg.
4. Set aside until ready to serve.

By Carly DeFilippo

By now, you’ve maybe pickled a batch of ramps, anticipating the end of their short season. But if you’re interested in further exploring the potential of these “wild leeks”, ICE Chef Instructor Sam Kadko has a savory dish that’s sure to make your mouth water: potato-ramp latkes.

Ramps at the Union Square Greenmarket

Potato-Ramp Latkes

Ramps—sometimes referred to as “wild leeks”—are known for their pronounced onion-garlic flavor and aroma. Unlike leeks, both the white and green portions are equally tender, so the whole vegetable can be readily used in recipes. Ramps pair quite well with potatoes, so incorporating them into potato pancakes works well. I particularly like it as an accompaniment to roast chicken.

Ingredients

• 8 oz thinly sliced ramps
• 1 tbs butter
• 1 tbs olive oil
• 1 pound potatoes (Russet), peeled and finely grated
• juice of 1/2 lemon
• 1 whole egg + 1 egg yolk
• 1 oz flour (or as needed)
• 1/2 cup dill, chopped
• salt and pepper, to taste
• oil for frying, as needed

Instructions

1. Clarify butter and add ramps over moderately low heat, covered, stirring occasionally – do not brown.  Cook until tender.
2. After grating the potatoes, place in a china cap and press down to squeeze out the liquid. Place the potatoes in a mixing bowl. Add the lemon juice, eggs and just enough flour to bind the mixture. Add the cooked ramps, dill, salt and pepper.
3. Portion two pancakes per person. Pan fry and lightly brown both sides in moderately hot oil.  Place on paper towel to cool.
4. Just before serving, place the pancakes in a hot oven until browned and crisp.

Photo Credit: MariaChily, Flickr

Ramps are wild onions that are foraged in the spring. The edible leaves taper to a pencil shaped shaft with a faint purple stain where the two meet. Because of their narrow shape, they are often grilled or quickly sauteed.

Like many vegetables with a limited season, they are preserved to be eaten later, such as pickling, which reduces the harsh onion bite and makes a delicious accompaniment to salads or grilled meats. There are many styles of pickling including natural yeast fermentation, as in sauerkraut, dry miso pickling, or this simple vinegar pickling method:

Vinegar-Pickled Ramps

Ingredients:

• Ramps
• Vinegar (price is directly related to quality)
• Water
• Spices (coriander seeds, bay leaf, clove, dried chile flakes, and black peppercorns)

Instructions

For ramps, use a white vinegar (i.e. champagne, white wine) to preserve the color, and add water to taste. Bring the vinegar, water, and spices to a boil, then add the trimmed ramps (roots removed and wash in plenty of water to remove grit). Plunge in simmering pickling liquid till white ends are tender when pierced with a paring knife. Remove ramps and cool cooking liquid, then fully submerge ramps in pickling liquid and refrigerate until ready to eat.

By Hillery Wheeler

Anthony Caporale

I’m the type of New Yorker who prides herself on her cocktail knowledge. If you’re looking for a $30 “apple-tini”, I’m not your girl, but when you want a proper martini or require fresh lime juice in your gimlet, I know just the spot. So I was humbled and surprised to attend a holiday mixology class – “Nogs, Flips and Syllabubs” – where I only recognized the name of one of the three drinks.

Apparently, I’m not the only syllabub novice. According to our instructor, Anthony Caporale, these frothy delights have fallen out of favor over the last century. When you learn their origin (the foam traditionally came from adding warm milk – straight from the cow’s udder – to a drink) it should be no surprise that that our sanitation, homogenization and pasteurization obsessed society got a little queasy over creamy cocktails. However, in the today’s mixology movement, nogs, flips and syllabubs are making a comeback.

Frothing egg whites and “flipping” some yolks.

As with most recipes involving raw protein, here there is an implicit safety plan. The sanitizing agent for the egg is the alcohol itself, which kills any lingering bacteria, making that creamy Sherry Syllabub more than safe to drink. With the frothy consistency of a milkshake, these drinks (despite being associated with cozy winter nights) are typically served cold. That is, unless it’s a “flip”. Much to Caporale’s chagrin, no bars seem to be making flips the traditional way, which is to insert a hot poker fresh directly into a syllabub, causing it to froth so aggressively that it ‘flips’ over the side of the glass.

Anyone who’s hand-beaten egg whites knows modernity has its advantages, but – with a dash of Caporale’s creativity – improving on the past might be the best way to discover a new drink. Cheers!

Maker’s Mark Egg Nog

By Anthony Caporale, as featured on Art of the Drink

Ingredients

12 eggs
3/4 cup sugar
1/2 liter Maker’s Mark Bourbon
1 pint heavy cream (very cold)
1 pint milk
fresh nutmeg

Instructions

1) Separate egg whites and yolks into separate bowls.
2) Beat whites to soft peaks.
3) Beat yolks until smooth.
4) Add sugar to yolks and beat until pale yellow.
5) Add 1/2 liter bourbon.
6) Fold egg whites into mixture.
7) In a separate bowl, pour heavy cream and beat to soft peaks.
8) Fold cream into egg mixture.
9) Add pint of milk, stir well to combine.
10) Transfer to punch bowl and garnish with freshly-grated nutmeg.

This year, you can join the reigning Miss USA, Alyssa Campanella, for an exciting Valentine’s Day class at ICE that helps a very special cause.

Alyssa was named Miss USA in June 2011 and since then has been working as a spokeswoman for breast and ovarian cancer education, research and legislation — a platform that is close to her heart as it has personally affected a member of her family. In her free time, Alyssa also has a great love of cooking and baking and is enthusiastic about food. Earlier this January, Alyssa starred as one of the contestants on Rachael vs. Guy Celebrity Cook-Off (Did you catch our students in Episode 2?). Alyssa followed her interest in food into the kitchens at ICE to learn more, working with Chef Instructors Mike Schwartz and Anita Jacobson to master the culinary arts.

This Valentine’s Day, she will combine her passion for sweet treats and her charitable work by teaming up with Cookies for Kids’ Cancer founder Gretchen Holt-Witt to put those newly found skills to work in support of a good cause. Alyssa will host a one-of-a-kind cookie class with 100% of proceeds going to support pediatric cancer research. Whether you are planning a bake sale or simply looking to acquire some great cookie recipes for your personal repertoire, you will leave this class with new techniques — and the knowledge that you’re helping a good cause. More…

We’re still rejoicing in the arrival of spring produce in our local markets. Warmer weather is finally here and we’re enjoying the bounty of the season. One of our favorite fruits is rhubarb. Only available for a short window each year, grab some and try this wonderful tart from Nick Malgieri, the creator of ICE’s Pastry & Baking Arts Program. Quick, before it’s all gone!

Ingredients
1 1/2 pounds pâte sucrée or your favorite tart dough
4 pounds fresh rhubarb
1 pound granulated sugar
1 quart water

Cheese Custard:
6 ounces cream cheese
6 fluid ounces heavy cream
6 egg yolks
3 ounces granulated sugar
1 tablespoon orange zest

Crumb Topping:
1/2 pound unsalted butter, melted
1/4 pound light brown sugar
1/4 granulated sugar
1/2 teaspoon ground cinnamon
3/4 pound all-purpose flour More…

Every December the air is filled with a special sense of wonder. The season is not like others. A collective atmosphere of good will and joy is a feeling shared by most everyone. The holiday season has its own culture, which includes rich and varied traditions that take the form of rituals such as gift-giving, symbols such as Santa Claus and Christmas trees, and (perhaps, most importantly) foods such as cookies.

What better way to celebrate than with cookies? Spicy gingerbread men and rich buttery sugar cookies in the shape of trees, bells, and stars all abound during the holiday season. This recipe for Pecan Balls is a favorite here at ICE. The cookies are very simple. Hopefully, they’ll become one of your holiday traditions.

Ingredients
1 1/4 pounds butter
6 ounces sugar
1 1/2 teaspoons salt
1/2 fluid ounce water
1/2 fluid ounce vanilla extract
1 1/2 pounds flour
1 1/4 pounds chopped pecan pieces
Confectioners’ sugar as needed More…

Sometimes, when it is close to the end of the day, it is hard not to think about what to make for dinner. Luckily, we can just roam the halls of ICE looking for inspiration. For example, earlier this week, Chef Instructor Sabrina Sexton’s class was making a variety of fish and shellfish. These simple mussels steamed in white wine caught our attention for their simplicity — a perfect, easy weeknight dinner.

Ingredients:
64 mussels, scrubbed and de-bearded
16 fluid ounces dry white wine
2 ounces minced shallots
2 cloves garlic, minced
1 ounce minced parsley
2 bay leaves
3 thyme sprigs
Ground black pepper, to taste
2 ounces butter More…