Studying at the Culinary Institute of America (CIA) is a major dream for people interested in food and a chef’s career. That’s why it was hard to pass up a recent invite featuring Chef Robert Jorin, team leader of CIA’s Baking & Pastry Arts Certificate Program. I figured that even if I am not able to go to CIA itself, at least I can hear one of their baking instructors speak, and have first-hand knowledge of CIA-tested recipes.
Chef Jorin flew into town as a guest of the California Milk Advisory Board whose products are gaining headway in the Philippines (mostly you can find them in S & R!) California dairy, like its butter, cheeses and milk are generally superior because of the good climate in which the cows are raised. They prove to be more nutritious and are now considered to be comparable to those produced by European countries like France and Italy.
In his cooking demo at the Makati Shang-ri La, Chef Jorin taught us the recipes for Pepper Jack & Olive Rolls, Cream Scones with Cheddar Cheese & Green Onions, Cheesecake with Sour Cream Topping, Buttermilk Panna Cotta with Raspberry Mirror Glaze, and Mascarpone Chocolate Swirl Cheesecake.
Of all these, I liked the scones the most. They were especially good when served hot. The addition of the cheese and green onions liven up the flavors of this teatime favorite.
Some of the recipes follow below: (all courtesy of Culinary Institute of America)
Cream Scones with Cheddar Cheese & Green Onion
1. In the 20 qt. bowl of your stand mixer, mix together with a paddle the following dry ingredients: 425 g. bread flour, 25 g. baking powder, 5 g. salt, 90 g. sugar.
2. Add 145 g. cheddar and 65 g. chopped green onion.
3. Add one quart cream and mix just until combined.
4. Divide into two equal pieces and shape into 10-inch circles, then freeze.
5. Cut into 10 wedges, brush with milk and sprinkle with coarse sugar.
6. Bake at 190 C for about 20 minutes.
Easy tiramisu recipe (put in wine glasses for your next romantic dinner date … at home!)
1. For the espresso simple syrup: boil 113 g. water and 113 g. sugar; add 340 g. espresso and the following liqueurs: 57 g. Kahlua or coffee liqueur, 57 g. rum
2. For the filling: Mix 454 g. softened mascarpone with 170 g. sugar until smooth. Add 113 g. egg yolks and then the cream (907 g). Whip until soft peaks form.
3. Prepare ladyfingers and dip into syrup. Layer alternately with filling in a glass bowl or wine glasses. Dust with powdered sugar and stencil with a cocoa powder design
Good food comes with the best ingredients, and they can be achieved by buying superior products like California milk, butter and cheese. For more recipes and more information, contact Ms. Reji Retugal-Onal at 534-8534, 534-8223, email firstname.lastname@example.org or visit the California Milk website