May 2011 – Les Dames d'Escoffier Chicago

Scholarship Recipients – 2011

May 20, 2011Leave a comment

Seven highly motivated, professional and committed culinary students stood out from applicants for this year’s Les Dames d’Escoffier Scholarship Program. Applications were received from all the Chicago Culinary programs– Le Cordon Bleu College of Culinary Arts in Chicago (formerly Cooking & Hospitality Institute of Chicago), The French Pastry School, Kendall College, Lexington College, Robert Morris University–Institute of Culinary Arts, The Illinois Institute of Art, Washburne Culinary Institute – and a total $25,000 in scholarships were awarded.

Please meet the 2011 Les Dames d’Escoffier Chicago scholarship winners:

Ashley Marie DiBella, a Bachelors of Hospitality Management student at Robert Morris University, was awarded a $5,000 scholarship. This 20-year-old is extremely driven, taking both a train and bus to get to school, then working 30-40 hours a week for Il Poggiolo Italian Ristorante in Hinsdale. She already has earned three restaurant certificates. Ashley Marie and her 3 younger Continue reading “Scholarship Recipients – 2011” →

Mexico in May

May 18, 2011December 10, 2016Leave a comment

contributed by Dame Karen Levin
Recipes:
Classic Guacamole by Dame Maria Concannon and
Mexican Chocolate Rice Pudding by Dame Elaine Gonzalez

On a cloudy but mild Saturday in May, thirteen Les Dames members and guests boarded a coach bus for a lovely winding ride through the city to the historic Pilsen area of Chicago. Dame Judith Dunbar Hines and Andres, her co-worker at the Cultural Center, took turns describing the architecture and history of each area we drove through. Our first stop was at the Sabina Tortilleria to watch the huge machines turning out hundreds of white corn tortillas. Judith bought some tortillas as well as tortilla chips for us to taste on the bus. She said that each of our three hostesses had her favorite tortilla and there was the only one they could agree upon for our group.

We arrived at the National Museum of Mexican Fine Arts and were greeted by our guide who gave us a detailed tour of several exhibits and an overview of this exquisite museum. After the tour we headed upstairs for a sumptuous luncheon and presentation. The buffet lunch started with guacamole, salsa, tortilla chips and taquitos prepared by Dame Maria Concannon (Maria fried her favorite brand of tortillas into chips the night before). Two kinds of chicken tamales and corn with several toppings were purchased from street vendors in the area and were served warm from a steamer. Violeta Morales (a 2006 LDE scholarship winner) prepared two beverages: a guava atole and champurrado, a chocolate drink. Both were made with the additional of cornmeal and sugar, creating a rich fullness, and were served warm.
Continue reading “Mexico in May” →

Mexican Chocolate Rice Pudding

May 18, 2011December 10, 2016Leave a comment

Arroz Con Leche Achocolatado

Submitted by Dame Elaine Gonzales
Serves 6-8

Ingredients
2 quarts milk
1 ounce coarsely chopped unsweetened chocolate
1 cup plus 1 tablespoon sugar
One 4-inch piece true cinnamon bark
1/2 cup imported short-grain or California pearl rice
2 large egg yolks

Garnish
Cocoa for dusting each serving

Method
1. In a large, deep saucepan over medium heat, bring the milk, chocolate, 1 cup of sugar and the cinnamon bark to a boil, stirring frequently. Lower the heat and add the rice. Stir frequently with a wooden spoon to prevent the grains of rice from sticking together. Don’t be concerned if the milk appears speckled with chocolate at first; this will change as the cooking progresses.

2. Simmer, uncovered, over gently heat for about 1 hour, stirring the mixture every 5 or 10 minutes, removing the film of albumin that forms on the surface. When ready, a grain of rice squeezed between the fingers should feel tender.

3. Whisk the egg yolks and the remaining 1 Tablespoon of sugar in a small bowl until well mixed. Add 1/2 cup of cooked rice to the beaten yolks and mix vigorously with a fork to avoid scrambling the eggs. Add the war yolk mixture to the cooked rice all at once and cook, stirring, for another 5 minutes. The pudding should be the consistency of soft custard, thickened but still somewhat loose. (It will continue to thicken as it cools.) Discard the cinnamon bark.

4. Transfer the pudding to a bowl and set aside to cool, stirring occasionally. When it is room temperature, chill in the refrigerator for several hours. Dust with cocoa powder and serve cold, with lots of hot coffee.

1. In a large, deep saucepan over medium heat, bring the milk, chocolate, 1 cup of sugar and the cinnamon bark to a boil, stirring frequently. Lower the heat and add the rice. Stir frequently with a wooden spoon to prevent the grains of rice from sticking together. Don’t be concerned if the milk appears speckled with chocolate at first; this will change as the cooking progresses.

Maria’s Classic Guacamole

May 18, 2011Leave a comment

submitted by Dame Maria Concannon

I enjoy the flavor and predictable heat of Serrano peppers in this classic guacamole – a favorite of our customers at Don Juan Restaurants on the northwest side of Chicago. Be sure to use avocados that are soft to the touch, but not too soft, otherwise, the guacamole will turn dark very quickly.

Makes 3 1/2 cups (about 8 servings)

Ingredients
4 ripe large avocados
1/4 cup finely chopped onion
1/4 cup fresh finely chopped cilantro
1 Serrano chili pepper, seeded and finely chopped
Salt, to taste
Warm tortilla chips, for serving

Method
1. Cut the avocados in half; remove the pits.

2. Scoop the flesh into a large bowl. Coarsely chop with a fork.

3. Stir in onion, cilantro, and chili pepper. Add salt to taste.

4. Serve with tortilla chips.

Everest Spoons

May 5, 2011December 10, 2016Leave a comment

Entertaining on Mother’s Day? Have a party planned for spring? How about a graduation? The Everest Spoons will make a memorable impression on your guests!

by Jean Joho with Chandra Ram
from The Eiffel Tower Restaurant Cookbook
(Chronicle, 2008)
Serves 12

When I came to America to reopen Maxim’s restaurant in Chicago, a supplier sent me iced tea spoons for the restaurant. In France, we don’t drink iced tea, so I had no idea what they were. But I thought the long handles were elegant, and when I opened Everest in Chicago, I created different flavors to serve in the spoons as amuse-bouches. We became famous for the spoons, but after many years of serving them at Everest, I decided to offer them exclusively at the Eiffel Tower Restaurant. Now, when people who have been long-time guests at Everest visit us in Las Vegas, they are reunited with the spoons.

Ingredients
For the cauliflower and caviar spoons
4 cups water
1 1/2 cups chopped cauliflower florets
Kosher salt
2 tablespoons crème fraîche
White peppercorns in a pepper grinder
1/2 cup heavy cream
1 ounce osetra caviar

For the smoked salmon spoons
6 ounces smoked salmon
1 shallot, minced
1 tablespoon prepared horseradish
1/2 cup crème fraîche
1/4 teaspoon ground white pepper
1/8 teaspoon salt
1/2 cup heavy cream
Dill sprigs for garnish
Salmon roe for garnish

For the roquefort and walnut spoons
1 cup (5 ounces) crumbled Roquefort cheese
1/2 cup unsalted butter, softened
2 tablespoons Gewürztraminer wine
1/4 cup heavy cream
20 black walnut halves, toasted (see Note)

Method
Make the cauliflower and caviar spoons
1. Pour the water into an 2-quart saucepan. Add the cauliflower and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat and simmer until tender, 20 to 25 minutes. Drain the cauliflower and return it to the pan. Cook the cauliflower over medium heat, stirring gently, for about 5 minutes to evaporate as much moisture as possible.

2. Transfer to a blender and purée until smooth, turning off the blender and scraping down the sides several times, if necessary, to ensure an even, creamy consistency. Blend in the crème fraîche. Transfer the purée to a bowl and season with salt to taste and 6 grinds of white pepper. Cover and refrigerate for at least 1 hour or overnight.

3. Before serving, whip the cream in a deep bowl and fold it into the purée. Place the cauliflower mousse in a pastry bag fitted with a 1/4-inch round pastry tip. Pipe the mousse into each of 12 regular or iced tea spoons, and top each serving with a little caviar.

Make the smoked salmon spoons
1. In a food processor, combine the salmon, shallot, horseradish, crème fraîche, white pepper, and salt. Purée until smooth. Cover and refrigerate for at least 1 hour or up to 12 hours.

2. Before serving, whip the cream in a deep bowl until it forms stiff peaks. Fold it into the purée. Spoon the mousse into a pastry bag fitted with a 1/4-inch round pastry tip. Pipe the mousse into 12 regular or iced tea spoons, and top each serving with a dill sprig and a little salmon roe.

Make the roquefort and walnut spoons
1. In a food processor, combine the cheese, butter, and wine. Cover and process until smooth. With the machine running, gradually add the cream until smooth.

2. Spoon the mousse into a pastry bag fitted with a 1/4-inch round pastry tip. Pipe the mousse into 12 regular or iced tea spoons and garnish each with a black walnut half.

Note: To toast the nuts spread the nuts evenly on a rimmed baking sheet and toast in a preheated 350°F (175°C) oven for about 5 minutes, or until lightly browned and fragrant. If they need more time, remember to keep checking them every minute; it only takes a moment for them to go from perfectly toasted to burnt.

Grilled Pork Tenderloin With Peach Salsa and Spinach Salad

May 4, 2011Leave a comment

Pork Tenderloin

Time to break out the grill!

by Les Dames d’Escoffier Chicago
edited by Carol Mighton Haddix
from Chicago Cooks
(Surrey Books, 2007)
Makes 4 servings

This recipe is one of my favorites for summer beach vacations and spontaneous entertaining. It is easy to prepare and flavorful, and the colors of the dish are gorgeous, whether presented on plates or on communal platters. The pork tenderloin is rubbed with a zesty spice rub and topped with sweet, savory salsa, and the fresh spinach salad is tossed in a slightly sweet and spicy balsamic vinaigrette. Enjoy this recipe anytime you want a taste of summer!. —Dana Benigno
Ingredients
For the pork tenderloin
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
Dash of ground red pepper (cayenne)
Olive oil (enough to make a paste from the spices)
2 pork tenderloins (about 12 to 16 ounces each)

For the peach salsa
3 large ripe peaches, peeled and chopped
2 tablespoons chopped fresh cilantro
3 tablespoons minced red onion
Juice of 1/2 lime
1 tablespoon minced jalapeno, or other chili pepper (optional)
Dash salt

For the spinach salad
1/4 cup balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon-style mustard
Salt and freshly ground pepper, to taste
1/2 cup olive oil
1 medium red bell pepper, cored, sliced
4 ounces blue cheese, crumbled
4 ounces fresh mushrooms, sliced
2 tablespoons green onions, sliced 4 to 6 cups (9 ounces) baby spinach, stems removed, well rinsed, patted dry

Method
1. For the pork, combine all spices in a small bowl. Stir in enough oil to make a paste. Rub the pork on all sides with the spice paste.

2. For peach salsa, combine the peaches, onion, cilantro, lime juice, jalapeno pepper, and salt in a medium bowl; toss to combine.

3. For spinach salad, combine the vinegar, syrup, mustard, salt, and pepper in the bottom of a large salad bowl; whisk together to combine. Add the olive oil; whisk together and set aside. Have the remaining salad ingredients ready.

4. Build a charcoal fire or preheat a gas grill to medium-high heat. Place the pork on the grill rack; cover and grill, turning occasionally, until the pork is slightly pink in the center, about 12 to 15 minutes. Transfer the pork to a wooden board, tent with foil, and let stand 10 minutes.

5. To serve, place all vegetables on top of the salad dressing and toss to coat. Carve the pork into thin slices. Serve the pork accompanied by the peach salsa and spinach salad.