 September 24, 2006 |
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 Orlando Culinary Academy Culinary Tour of Vietnam
April 8 and 9
(This first entry was written on the plane to Hong Kong)
An adventure can’t always start out great. This one didn’t. Our flight from Orlando to Dallas was running too late for us to make our Los Angeles flight. It was a good thing Chef Tran suggested we get to the airport between 1 and 1:30. We needed every minute of it to re-ticket all 20 of us. We were sending students off 2 and 3 at a time as flights became available and by 5 pm the last of us were on our way. Those of us who flew to Dallas to connect, finally all met up and had a couple hours to kill, so we had some dinner at a Chili’s. We finally all got to Los Angeles in time to catch our flight to Hong Kong. 1 hour into the flight the captain announced that there was an unauthorized piece of luggage on the plane and we had to go to Vancouver (yes, I mean Canada) to get rid of it. This turned a 14 hour flight into a 16 hour flight. We are half way between LA and Hong Kong now. I have totally lost track of time, couldn’t even guess the time of day. I know the sun is out. The entire trip was done in darkness, as the crew kept the lights turned off and the windows closed. I guess when you have a plane full of people cramped up for 16 hours it is best that everyone just sleep.
To read about the rest of the tour, Click Here
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This Week's Foodservice Daily Newsletter: Cheese From the Heartland
Date: September 25, 2006 - September 29, 2006
Guest Host: Wisconsin Milk Marketing Board
Theme: Cheese From the Heartland - Monday: Indian-Spiced Pumpkin Bread with Wisconsin Colby; Garden Vegetable Soup.
- Tuesday: Chicken Souvlaki with Wisconsin Feta; Wisconsin Seven Layer Salad with Feta Yogurt Dressing.
- Wednesday: Veal Parmigiana; Pumpkin Seed Squash Gratin.
- Thursday: New Glarus Cheese and Onion Pie; Wisconsin Cheese Chowder.
- Friday: Tiramisu; Cranberry Cheese Cake with Creamy Butter Sauce.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
 The Culinary Institute of America
At our campus in Hyde Park, New York, we don’t just have master chefs; we have the most Certified Master Chefs of any culinary college on our outstanding faculty. We don’t just have alumni; we have a network of more than 37,000 graduates, many of them leaders in the food industry. We don’t just offer hands-on experience; students spend over 1,300 hours in the kitchen or bakeshop, more than at almost any other culinary school.
A CIA bachelor’s or associate degree in culinary arts or baking and pastry arts is an unmatched credential that will open doors to an endless number of exciting career opportunities for you.
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Cutting and Serving Cheese
Cutting Tips: When you prepare cheese samplers, present different cheese varieties in different shapes. It helps your guests, customers or staff identify the different varieties.
It is best to cut cheese while it is still chilled. This helps keep cut lines clean and makes it easier to handle.
A chef's knife works well for most cheeses. However, hard cheeses, such as Parmesan, cut better when brought to room temperature.
Score the wax or rind before you begin.
Serving Tips: Fresh cheese may be served slightly chilled.
For other varieties, allow about 30 minutes for the cheese to warm up for the best flavor and aroma.
Make sure each cheese has its own knife to keep the flavors distinct.
Keep mild cheeses away from strong ones on the serving tray as they may pick up competing aromas and flavors.
Handling Tips: Keep cheese and everything it touches clean, cold and covered.
Because cheese absorbs other flavors, store away from other aromatic foods.
Cheese loses flavor and moisture if exposed to air.
Store cut cheese in the refrigerator, tightly wrapped, from 34-38º F.
Wisconsin Cheese from America's Dairyland,
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Today's Recipe: Miami Macaroni and Cheese
 Makes 12 servings
Ingredients: 2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy. Drain on paper towels and set aside.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish. You will have about 2 cups.
In a large sauté pan, melt butter over medium heat. Add crumbs and toss to coat, toasting and stirring frequently until golden brown. Set aside.
Boil the rotelli in boiling salted water until al dente. Drain the pasta and set aside in a large mixing bowl.
Heat a large sauce pan. Add heavy cream and milk. Bring to boil. Simmer until reduced by one-third. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta. Continue to simmer and reduce to a thick and creamy consistency.
Add the cream mixture to the pasta along with the Fontina cheese. Toss quickly and season with salt and pepper to taste.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole). Fill the dishes with the rotelli. Divide breadcrumbs and remaining Parmesan cheese over the tops. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly. Serve immediately.
Chef Andrea Curto-Randazzo Sponsored by  |
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