$50, ($10 goes to ) food bank
Date: Wednesday, June 12, 2013
Time: 6-9 pm
Where: Omni Houston Hotel
Cut the cheese curd into small pieces. Place in bowl and cover with hot water (180F-190F but not boiling.) Stir gently with a large spoon for few minutes and pour out the water. Cover again with hot water, stir, add seasoning (salt, fresh herbs, sundried tomato, smoke flavor). At that point, take the curd in your hands and pull it few times, fold and bowl it up. Place the mozzarella in ice water. Enjoy.
On the Web:
Wine & Food Week 2013 Wine Rendezvous Grand Tasting & Chef Showcase — http://www.wineandfoodweek.com/grandtasting.shtml
On the Web:
Wine & Food Week 2013 — http://www.wineandfoodweek.com/home.shtml
The Macy’s Culinary Council traveling food truck will stop at Macy’s in Memorial City Mall featuring Macy’s Culinary Council Chef Johnny Iuzzini. The event on Saturday, June 1, begins at 1 p.m.,
is free and open to the public. Chef Iuzzini will be serving up complimentary bites from the truck.
With a qualifying purchase of $35 or more in the Macy’s Home Store on the day of the event, visitors can receive a $10 Macy’s gift card, a Macy’s ice cream scoop and meet Chef Iuzzini to receive a signed copy of his cookbook. (A limit of one per customer while supplies last)
Chef Johnny Iuzzini is a graduate of the Culinary Institute of America with more than twenty years of kitchen experience. He honed his craft at highly-lauded New York City dining locations such as The River Café, Daniel, Payard, Café Boulud and Jean Georges. Chef Iuzzini traveled around the world in 1998 and studied pastry at some of the finest patisseries in France including LaDuree under Pierre Hermès.
In 2006, the James Beard Foundation awarded Chef Iuzzini with the honor of “Pastry Chef of the Year.” He has also been recognized as one of the “10 Most Influential Pastry Chefs in America” by Forbes, and as one of the “Top Ten Pastry Chefs in America” by Pastry Arts and Design.
While Chef Iuzzini was the Executive Pastry Chef at Restaurant Jean Georges, the restaurant received four stars from the New York Times, three Michelin stars, and was considered one of the world’s fifty greatest restaurants.
Chef Iuzzini was the head judge of the Bravo show “Top Chef Just Desserts” for two seasons and the author of the book “DESSERT FOURPLAY: Sweet Quartets From A Four-Star Pastry Chef.”
Strawberry Shortcakes with slow-roasted strawberries and vanilla crème Chantilly
Yields 24 shortcakes
Chef Johnny Iuzzini
Ingredients for the shortcakes:
1 1/8 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon coarse salt
3 tablespoons butter, cut into cubes and chilled
1/3 cup milk
1 large egg, beaten
1 tablespoons unsalted butter, melted
1. Put the flour, baking powder, baking soda, and salt into the bowl of a food processor. Pulse a few times to combine. Add the shortening and pulse until the texture resembles fine crumbs. Whisk the milk and egg together and pour through the feed tube, hitting the pulse button until the dough comes together evenly.
2. Turn the dough out onto a lightly floured surface and form into a square. Wrap in plastic and refrigerate for 1 hour.
3. Set the oven rack in the top position. Heat the oven to 425°F, preferably on convection. Line a baking sheet with a Silpat or parchment.
4. Flour the working surface lightly and roll the dough into a square about ½-inch thick. Cut into 1½-inch squares and place on a baking sheet. Brush the tops with melted butter and sprinkle with pink salt. Bake until risen and lightly browned, about 4 to 5 minutes (longer if you’re not using convection).
5. Serve the shortcakes warm, with the Slow-Roasted Strawberries and Crème Chantilly (recipes below).
Vanilla Crème Chantilly:
1 cup heavy cream
1 cup crème fraiche
4 tablespoons confectioners sugar
2 vanilla beans, scraped
1. Combine the cream, crème fraiche, sugar and scrapings from the vanilla bean, and whip with a hand mixer to stiff peaks.
The strawberries I use are small, local, day-neutral or “everbearing” varieties like Tristar, which come from local farmers. You can roast larger berries, but they will take longer and they won’t be as sweet.
3 pints day-neutral strawberries
Red verjus, preferably 8 Brix, to taste
1. Heat the oven to 200°F, preferably on convection.
2. Hull the strawberries and make a cut across the top so the strawberries can stand up.
3. Toss the berries with verjus to just barely cover and taste. If you’re not using 8 Brix, you may want to add a few drops of balsamic vinegar to balance the acidity. Macerate for 30 minutes to 1 hour.
4. Strain the strawberries and stand them up in a baking dish just big enough to hold them comfortable. Roast until the berries have darkened, turning almost a maroon color; they should be very tender but still hold their shape, about 1 hour and 20 minutes.
5. Remove the berries from the dish and cool to room temperature before serving.
Yields 24 servings as part of a tasting
Recipes compliments of Johnny Iuzzini 2013. Macys.com/culinarycouncil