We hope you'll enjoy these dishes from the five alumni featured in the Alumni Review feature "Top of the Food Chain" (Fall-Winter 2009), all distinguished in the culinary field. They are:
Milk, 16 ounces
Cream, 12 ounces
Sugar, 3 ounces
Egg yolks, 8
Dark rum, 4 ounces
Chocolate, chopped, 13 ounces
Combine milk, cream and sugar. Bring to a simmer and gradually whisk into egg yolks. Return mixture to stove and stir with a wooden spoon over gentle heat until slightly thickened and custard coats the back of the spoon, about 180ºF.
Strain custard mixture through a fine sieve.
Stir in rum, then pour half of the mixture over chopped chocolate. Let sit for 1 minute, then stir to emulsify. Gradually add remaining milk mixture.
Pour into custard dishes and chill until set.
Garnish with lightly whipped cream.
4 whole squabs
2 ounces Darjeeling tea
2 tablespoons butter, room temperature
2 cups salt
4 cloves garlic
4 bay leaves
1 liter duck fat
Remove the breasts and legs from squab. Crush garlic and bay leaves and combine with salt. Pack squab legs in salt mixture and allow to cure for 30 minutes, then rinse under cold water. Place legs in duck fat and simmer until tender. Remove from fat and cool.
Mix butter and tea in a food processor. Place breasts in a ziplock bag with the butter mixture.
1/3 cup dried cherries
10 ounces ruby port
In a small pot, bring port to boil. Reduce by half. Pour over dried cherries to rehydrate. Once cherries have plumped, remove liquid and reduce until syrupy.
1 bunch baby radish
1 cup water
3 and 1/2 tablespoons butter
Clean radishes, reserving tops for garnish. Place radishes in pot with butter and water; simmer until tender and well glazed.
Poach squab breasts in water at 135 degrees in a saucepot until medium rare. Remove from ziplock bag and roast skin side down in a saucepan until crispy. Top with cherry sauce and radish. Serves 4.
Large shrimp, 16 pieces
Olive oil, 1/3 cup
Garlic. 3 cloves, thinly sliced
Zucchini, 1 seeded and cut into 1/4 inch pieces
Summer squash, 1 seeded and cut into 1/4-inch pieces
Red onion, 1/4-inch diced
Fresh oregano, 1 bunch, chopped
Lemon. juice and zest
Salt and pepper to taste
Wooden or metal skewers, 4
Mediterranean Orzo Salad ingredients:
Orzo, 1 1/3 cups
Olive oil, 1/2 cup
Red wine vinegar, 2 tablespoons
Grated Parmesan cheese, 1/2 cup
Tomatoes, seeded and diced, 1 cup
Kalamata olives, pitted and chopped, 1/2 cup
Feta cheese, crumbled, 1/4 cup
Basil, sliced, 1/4 cup
Salt and pepper to taste
Make the marinade: 1/2 cup olive oil, juice and zest of 1 lemon, 3 cloves of sliced garlic and 1 tablespoon of chopped oregano, salt and pepper to taste. Mix all ingredients together and reserve.
Skewer the shrimp (4) and vegetables. Start with a shrimp, then summer squash, red onion, shrimp, zucchini, onion, shrimp, summer squash, etc. Brush marinade onto shrimp and vegetables and let it marinade for 5-10 minutes. Place on medium hot grill or grill pan, basting every few minutes with marinade. Cook 3-4 minutes a side
For the orzo salad: In a large saucepot, bring one quart of salted water to a boil. Add orzo and cook until tender (or al dente) about 7-8 minutes. Drain any remaining liquid and cool under running water, reserve in large bowl. Toss in olive oil, olives, feta cheese, basil, tomatoes, parmesan, red wine vinegar and salt and pepper to taste.
Place orzo salad on plate and top with shrimp kebob. This dish can be served hot or cool. Serve with a crisp white wine.
3 ounces fresh peeled garlic
1 tsp. Caribbean oregano (Italian is OK)
1 tsp. black pepper
3 tbsp. apple cider vinegar
3 tbsp. vegetable oil
1 1/3 tbsp. salt
In a food processor, combine all of the ingredients and mix to a purée. Keep refrigerated for use on pork, chicken or beef.
3 pounds pork belly
3 cloves garlic, roasted
1/2 bunch Italian parsley
1/4 cinnamon stick, roughly chopped
1 tbsp. Dijon mustard
1 tbsp. black peppercorn
1 cup kosher salt
1/2 cup sugar
1 tbsp. cocoa nib
1 gallon pork stock if available; if not, substitute chicken stock
1 yellow onion, large chopped
1 celery stalk, large chopped
1 carrot, large chopped
1 cup dry white wine
1 bay leaf
1 tsp. juniper
4 sprigs thyme
2 cups of best available stone fruit – peaches, pluots, plums, etc.
1 tsp. shallot, minced
3 ounces demi-glace