Every Day Scoop

The Pastry School Diaries: Starting with the Basics

Editorial Assistant, Lauren Katz, has enrolled in the part time Baking & Pastry Arts program at New York City’s Institute of Culinary Education. Follow her each week as she shares her sweet experience!
 
The last few classes have focused on different ways to work with eggs and sugar. It’s amazing how far knowing and mastering a few simple recipes can get you in the kitchen. Take meringue, for example, you start by simply whipping egg whites and sugar. Once baked, the mixture turns into an airy cookie.

Meringues piped by myself and my class members, flavored and colored similarly to our marshmallows.

 
Adding just a bit of almond flour transforms the same mixture into French macarons. OR, you can gently fold in melted chocolate, butter and egg yolks and create a flourless chocolate souffle!

 

I’m going to have to recreate these flawless souffles as part of our final exam

 

Another must-know recipe is custard. To make a basic custard, you boil milk and sugar, gradually add it to a mixture of eggs and vanilla, strain it and cool. Easy as– well, easier than– pie! With this custard base, you can bake it to make creme brulee or flan, or you can add chunks of baguette and raisins to make bread pudding. Other desserts that start with a similar base are creme anglaise and ice cream.

 

Flan is made by cooking sugar down to a caramel, letting it harden in a tin cup, pouring custard base on top and then baking it in a water bath.

 

Coffee creme brulee flavored with my new favorite ingredient, Trablit 

 

Be sure to check back next Friday for more delicious fun!

Not-Your-Average Burger Recipes

As summer begins to wind down, there’s no better way to savor the last of the season than with a great burger. Lucky for us, today is National Burger Day, and you better believe we’re planning on celebrating. But rather than the average beef patty and American cheese, we’re getting a little fancy today with these cool combos. Happy grilling!

 

Graze Burger

Brunch Burgers

Tenderloin Burgers with Horseradish Sauce

Chorizo Burgers with Sweet Corn Guacamole

Eat-Your-Greens Burgers with Avocado Ranch Dressing

A Look Inside Summerland Farm

For our September issue, we had three chefs across the country take us behind the scenes at their farms. For the full story, pick up an issue today!

In 1992, chef Anne Quatrano and her husband, chef Clifford Harrison, left the hustle of New York City’s restaurant kitchens for the small town of Cartersville, GA, where they started farming on a 60-acre property that’s been in Quatrano’s family for 175 years. It supplies all five of their Atlanta food businesses—including the James Beard Award–nominated Bacchanalia and gourmet shop-café Star Provisions—with produce and eggs.

 

 

FIELD NOTES

“In the beginning, Clifford would come in to the restaurant after he’d taken care of the farm and then cook all night. Back then we had cows and goats that we milked and chickens we had for eggs, so there was a lot to do.”

 

WHY IT’S WORTH IT

“At times about 90 percent of our menus come from the farm, and we really celebrate that with our diners: ’Oh, this just came in!’ or ‘These are the first tomatoes of the season!’ It used to not seem as important to our guests as it was to us. But I think now it is.”

 

MAKE THE DISH: Spiced Carrots Two-Ways

 

 

Ingredient Intel: Tamari Time!

Ever pondered the difference between soy sauce and tamari? Both start with by-products of fermented soybeans, but soy sauce is brewed with wheat to speed up fermentation, while tamari has little to no wheat (and is often gluten-free). Tamari is darker than soy sauce, with a more delicate, less salty flavor. You can often use the sauces interchangeably, but choose tamari when cooking with mild ingredients so their flavors shine.
 
Here are some delicious ways to use this savory sauce:

 

Oodles of Soba Noodles and Veggie Bowls

 
 

Asian Deviled Eggs

 
 

Korean Steak Lollipops

 
 

Asian-Style Salmon Burger BLTs

 
 

The Pastry School Diaries: Never Buy Marshmallows Again

Editorial Assistant, Lauren Katz, has enrolled in the part time Baking & Pastry Arts program at New York City’s Institute of Culinary Education. Follow her each week as she shares her sweet experience!

After a month of classes, I finally feel adjusted to my new schedule and the pastry school curriculum. I’m becoming more comfortable working in an industrial kitchen, cooking sugar, whipping egg whites and chopping fruit. I’ve already noticed a difference between baking at home and baking in a professional kitchen: we weigh all of our ingredients to the gram, a clean station is a must and we’re not just baking delicious treats– we’re developing an understanding of the science behind each of them, as well.

When I hear the word, ‘gelatin,’ the first thing that comes to mind, of course, is Jell-O. But we quickly learned that gelatin is used in all sorts of desserts, like panna cotta and marshmallows. Gelatin is essential to these desserts because it is a hyrdrocolloid, or stabilizing agent. Hydrocolloids are added to heated water to influence a dessert’s texture. Lucky for us, rather than just understanding what gelatin does, we got to see it in action.

 

Our Chef Instructor, Jenny McCoy, pouring freshly whipped marshmallow batter into a sheet pan to set.

 

I was a bit intimidated at first to try my hand at homemade marshmallows, but I’m so glad I got the chance to learn how simple it is. You just let the gelatin bloom and soften in cold water, boil a mixture of corn syrup and water, combine it with your gelatin, whip it until room temperature, add your flavor and color and pour into a pan to chill. They come out beautifully.

 

 

They taste delicious, too! My class whipped up some fun flavors including vanilla, coffee-cinnamon, lemon, orange and almond. These sweet, fluffy pillows are nothing like what you can find in the store: they’re flavorful, chewy and delicate, and oh-so addictive. Then my favorite part of class comes: when we get to take home all that we’ve made. Marshmallows for days!!

My team’s vanilla bean marshmallows

Be sure to check back next Friday for a new sweet story!

Wanna Know What It’s Like to Be in Pastry School?

Editorial Assistant, Lauren Katz, has enrolled in the part time Pastry & Baking Arts program at New York City’s Institute of Culinary Education. Follow her each week as she shares her sweet experience in The Pastry School Diaries!

 

Working at Every Day with Rachael Ray has taught me a lot–not only about the magazine industry but also about the wide (and always expanding) world of food! I’m always picking up new tips and tricks issue after issue, like when specific fruits and veggies are in season, and ingenious ways to use my slow-cooker.

 

I developed a love of food, cooking and baking at a very young age (well, after I grew out of what my mom likes to call, “the beige diet”) and time has only strengthened that relationship. When I really thought about what I wanted to be when I grew up, I knew it had to involve my two passions: writing and food. While my journalism degree has given me the knowledge, appreciation and street cred for the former, I knew I wanted to advance my skills in the latter. It took a bit of soul searching and evaluating my personality and interests to finally realize I wanted to attend pastry school.

My #TBT photo, featured in our March 2015 issue

 

After countless hours researching pastry programs, multiple “pros and cons” spreadsheets and a few in-person tours, I filled out an application for the Pastry and Baking Arts program at ICE. With a curriculum including all aspects of pastry arts (bread baking, chocolate sculpting, you name it), an externship program with some of the most well respected chefs in the country and a brand new facility in downtown NYC (hello, shiny new ovens!), ICE spoke to my heart… and stomach!

Trying on my uniform at the office!

 

Being the early riser that I am, I knew being at class until 10:00 pm three nights a week would pose a bit of a challenge. Add a full-time job into the equation and I knew I was asking for trouble. But even just four weeks in, the risks are being wildly overrun by the rewards. I’ve learned more valuable science within the last month than I ever did in grade school, I get to experiment with tools and ingredients I’ve never used and I’m working with a very unique group of people–all of whom have the same drive and passion as I do.

 

Be sure to check back every Friday for a new post– I can’t wait to share all that I learn, create and, of course, eat!

 

 

A Look Inside La Provence Farm

For our September issue, we had three chefs across the country take us behind the scenes at their farms. For the full story, pick up an issue today!

In the salad days of his career, New Orleans chef John Besh worked at La Provence, a French- Mediterranean restaurant in Lacombe, LA, a town 26 miles northeast of New Orleans. Twelve years later, he came back and bought the restaurant, transforming three acres in its backyard into a small farm with veggies, herbs, chickens and fuzzy Mangalitsa pigs, a heritage breed known for its rich marbled meat.

 

 

FIELD NOTES

“I purchased the business from one of my mentors, who had been influential in introducing me to the idea of local eating. He passed away just after I bought it, and I wanted to honor him by building this farm on the property. So before I cooked one dish, we started on the farm.”

 

WHY IT’S WORTH IT

“The figs that we grow, the Creole tomatoes—at one point we had about 20 varieties of tomatoes!— the special little lettuces that only grow a few weeks out of the year, these are the fun things—things that we originally had to ship in from around the country.”

 

MAKE THE DISH: Open-Face Salmon Sandwiches with Radishes & Cucumbers

 

5 Ways to Dress Up Corn on the Cob

If you’re hearing of a new food holiday on a daily basis, you’re not alone. It seems like every day is dedicated to some sort of fruit, vegetable, dessert, cocktail or snack– but that just means more cooking opportunities! So in the height of corn season, it’s only appropriate that today is National Corn on the Cob Day. But we won’t be knawing down on any old ear– we’re dressing ours up with herbs, butters, cheese and spice! Here are a few of our favorite ways to dress up corn on the cob.
 

red onion + dill pickle relish + white cheddar = Ballpark Corn on the Cob

 
 

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3 Fun Ways to Celebrate National S’mores Day

There’s nothing wrong with the graham cracker-marshmallow-chocolate campfire classic, but sometimes you just have to change things up a bit. We’ve reinvented everyone’s favorite summertime treat three different ways– just in time for National S’mores Day!

 

 

The Big Chipper

Top a potato chip (go for large, flat, sturdy chips) with a square of dark chocolate. Set it near the fire so the chocolate can soften while you roast a marshmallow Top with the roasted marshmallow, then another chip.
 

Strawberry S’mores Cake

Split a store-bought biscuit. Top the bottom with sliced strawberries and a few squares of chocolate. Add 2 roasted marshmallows and the biscuit top.
 

Banana Split Sandwich

Spread a waffle cookie or pizzelle with strawberry jam; top with sliced bananas. Spread another cookie with chocolate-hazelnut spread. Sandwich the cookies with 2 roasted marshmallows.

 
 
Recipes by Stacy Adimando

 

 

5 Weeknight Dinners to Cool You Down

Fact: it’s hot outside. But you still need to eat dinner and it still needs to be delicious. These five meals will keep your body temp low and your excitement high. Now how’s that for a cool dinner?!

 

Monday, August 10

Cold Pasta alla Norma

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