Cutting Edge Cuisine

Vegetarian Times, June, 2001

This second of four Cutting Edge Cuisine sections in 2001 offers a dazzling array of flavors arranged by students of Le Cordon Bleu Programs at Pittsburgh's International Culinary Academy.

Le Cordon Bleu Program at Pittsburgh's International Culinary Academy is the oldest Le Cordon Bleu east of the Mississippi River and the only LCB program to offer extensive instruction in pastry arts. With a rich heritage and storied alumni that include such epicurean luminaries as Julia Child and James Beard, Le Cordon Bleu Programs bring a century of culinary excellence to the United States.

Students entering Le Cordon Bleu Program are in the necessary disciplines for a successful career in the culinary world. Graduates from the Academy are prepared to enter the food service industry as a cook, chef, caterer, baker or pastry chef.

In addition, graduates of the Academy's Associate in Specialized Business Le Cordon Bleu Culinary Program have the necessary education requirements for certification under American Culinary Federation rules.

The International Culinary Academy is located in the heart of downtown Pittsburgh, minutes from the city's thriving entertainment, culture and shopping area.

For more information, contact Le Cordon Bleu Programs at the International Culinary Academy, by calling toll-free (888) 396-2675 or by visiting its web site at www.icacademy.com.

Grilled Medley of Eggplant and Summer Squash with Mango Chutney

--Meredith Freehling, International Culinary Academy

Serves 6

Chutney

1 Tbs. peeled and finely chopped
  fresh ginger
1 Tbs. finely chopped garlic
1 mango, peeled, pitted and finely chopped
1 cup water
1/2 cup white vinegar
1/2 cup sugar
1/2 cup pitted and chopped EDEN
  PICKLED PLUMS
2 Tbs. green chilies, chopped
1/4 tsp. turmeric
1/4 tsp. dried mustard
2 tsp. cumin
Dash cinnamon and nutmeg

Vinaigrette

1 cup COLAVITA EXTRA VIRGIN
  OLIVE OIL
1/3 cup balsamic vinegar
1/4 tsp. salt
1/4 tsp. black pepper

1 medium zucchini, cut lengthwise into
  1/2-inch pieces
1 medium yellow squash, cut lengthwise
  into 1/2-inch pieces
1 small eggplant, cut lengthwise into
  1/2-inch pieces
12 oz. EARTHBOUND FARM MIXED
  BABY GREENS
1/2 cup thinly sliced red onion

Chutney: Several hours or day before, place all chutney ingredients in nonreactive saucepan. Over low heat, reduce liquid by half. Transfer chutney to bowl or container and set aside until ready to use. Chutney can be kept in an airtight container up to one month under refrigeration.

Vinaigrette: In a small bowl whisk together oil, vinegar, salt and pepper. Set aside until ready to use.

Lightly coat vegetables in oil. Grill each vegetable over medium heat, turning once until brown and tender. Toss grilled vegetables in vinaigrette. Arrange vegetables around edge of a large platter: baby greens in center of platter with sliced red onions. Ladle 1/3 cup warm chutney over top of salad. Serve immediately.

Wine Recommendation: FREY CHARDONNAY - 1999

Pasta Salad with Toasted Sesame Vinaigrette

--Pamela Jones, International Culinary Academy

Serves 4

Dressing

2/3 cup COLAVlTA EXTRA VIRGIN
  OLIVE OIL
1/3 cup rice vinegar
1 Tbs. JOYVA SESAME TAHINI
1 tsp. EDEN SOY SAUCE
2 Tbsp. toasted sesame seeds

Pasta Salad

4 oz. EDEN ORGANIC SODA PASTA
Fresh tomato, finely chopped
4 scallions, minced

Whisk together oil, rice vinegar, soy sauce and tahini. Add toasted sesame seeds. Cook noodles according to package directions. Rinse in cold water and drain well. Add chopped tomatoes and scallions. Toss with dressing and serve.

Wine recommendation: FREY SYRAH - 1999

Chilled Gazpacho with Gingered Vegetable Stock

--Nick McCormick, International Culinary Academy

Serves 8

Vegetable flock

1 quart water
3 cups chopped carrots
3 cups chopped celery
3 cups chopped onion
3 leeks, chopped
2 Tbs. peeled, chopped, ginger
6 cloves garlic, peeled and crushed

The stock can be made the day before, and refrigerated over night. Next day, just add the gazpacho ingredients and serve.

Place water and all stock ingredients in a FAGOR PRESSURE COOKER. Following manufacturer's instructions, bring to recommended pressure and cook for 20 minutes. Place colander in large bowl and drain; discard vegetables or save for another use. Cool stock completely before refrigerating.

Gazpacho

1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
1/2 cup finely chopped zucchini
1/4 cup finely chopped red onion
1 cup peeled, seeded and finely
  chopped cucumber
1 medium tomato, finely chopped
1/2 cup sliced mushrooms
3 cloves garlic, minced
1/3 cup white vinegar
1 1/2 tsp. EDEN MIRIN SWEET
  COOKING SEASONING
Salt and white pepper, to taste

When stock is thoroughly chilled, add gazpacho ingredients and stir to mix well. Serve cold with tortilla chips and lime wedges on the side.

Wine recommendation: FREY PINOT NOIR - 1999

Miso Soup with Gingered Vegetable Stock and Tempura Lotus Root

--Dan Kommoo, International Culinary Academy

Serves 6

Vegetable stock

1 quart water
3 cups chopped carrots
3 cups chopped celery
3 cups chopped onions
3 leeks, chopped
2 Tbs. peeled and chopped fresh ginger
6 cloves garlic, peeled and crushed
2 Tbs. EDEN SHIRO MISO
2 Tbs. water
1 tsp. EDEN PONZU SAUCE
Salt, to taste