Cutting-Edge Cuisine: the fourth and final edition of Cutting-Edge Cuisine for 2003 features Pennsylvania students with a flair for epicurean art - Special Advertising Section - students from Pennsylvania Culinary Institute offer recipes

Vegetarian Times, Dec, 2003

The Pennsylvania Culinary Institute (PCI), located in the heart of the cultural and business districts of Pittsburgh, offers the distinction of being one of the premier Le Cordon Bleu-affiliated schools in the nation. Le Cordon Bleu's approach is to incorporate over 450 classical French cooking skills with professionally-equipped classrooms and instructors who command considerable expertise in their field.

PCI offers programs in Le Cordon Bleu Pastry Arts, Culinary Arts, and Hotel & Restaurant Management. Since 1986, the school has relied on maintaining its close ties to the industry to provide focused and intensive training for its students.

The chef at PCI continually challenge the imaginations of their students, deftly guiding and encouraging them to create daring and original cuisine that is more like works of art than recipes. Their invaluable inspiration and education is what separates PCI graduates from the rest, leading to career opportunities within some of the most reputable food service and hospitality organizations in the world.

PCI Chef Instructor Raymond Wesolowski and his student chefs have given vegetarian cuisine the ultimate gourmet treatment with the following recipes, which demonstrate several of the classical techniques they have learned during the course of their study.

For more information on the Pennsylvania Culinary Institute, visit www.paculinary.com or call 1-800-432-CHEF.

Warm Grilled Vegetables and
Pasta Salad

This substantial salad brings together favorite
vegetables served with pasta.

Serves 8-10

Roasted Vegetable Marinade

1 1/2 cups Hain Pure Foods Olive Oil

5 cloves garlic, minced

1/2 tsp. ground cayenne

1/2 tsp. onion powder

1/2 tsp. oregano leaves

1/2 tsp. freshly ground black pepper

1 Tbs. salt

2 Tbs. rice wine vinegar

Grilled Vegetables and Pasta

4 ears corn, shucked

4 Earthbound Farm Tomatoes, stemmed
and halved

1 lb. portobello mushrooms

1 bunch Earthbound Farm Green Onions

1 zucchini

1 yellow summer squash

1 lb. Capitanelli Organic Semolina Farfalle,
cooked, drained and set aside

12 fresh basil leaves, thinly
shredded 1/8 inch

2 Tbs. minced Earthbound Farm Parsley

2/3 cup Roasted Vegetable Marinade

2 1/4 cups white balsamic vinegar

Salt and white pepper to taste

1 pkg. Earthbound Farm Mixed
Field Greens

1. To make Roasted Vegetable Marinade: Combine
all ingredients, and mix well. Set aside.

2. Preheat grill for roasting vegetables.

3. Submerge corn in cold water for 20 minutes.
Drain and brush with Roasted Vegetable Marinade.
Place corn on grill, and cook until tender
and has grill marks. Cut corn from cobs, and
place in mixing bowl. Preheat oven to 225F.

4. Brush tomatoes with marinade, put cut sides
up in roaring pan, and bake until softened,
about 30 minutes. Remove skins, and gently
squeeze seeds from tomatoes. Cut into 1/2-inch-thick
crescent-shaped pieces.

5. Slice portobellos and green onions 3/4-inch
thick, and brush with marinade. Grill mushroom
slices until softened and have grill marks.

6. Slice zucchini and yellow squash 3/4-inch thick
on 45-degree angle. Brush with marinade, and
grill until al dente.

7. Combine pasta with grilled vegetables, shredded
basil and minced parsley. Add white vinegar
and 3/4 cup Roasted Vegetable Marinade. Season
with salt and pepper. Place field greens on dinner
plate, and spoon warm salad on top.

Wine Suggestion Frey Organic Sangiovese

Grilled Tofu Tamari Noodle Bowl

This Asian-style pasta dish makes for a casual
and filling meal.

Serves 4

1 lb. Nasoya Extra-Firm Tofu

2 Tbs. sesame oil

1 tsp. Earthbound Farm Garlic, minced

1/2 tsp. fresh ginger, minced

1 Earthbound Farm Red Bell Popper, sliced

1 Earthbound Farm Yellow Bell Pepper, sliced

1 zucchini, sliced

12 shiitake mushrooms, stemmed and sliced

6 Earthbound Farm Asparagus Spears

3 Earthbound Farm Green Onions, sliced

2 cups vegetable stock

1/2 cup tamari soy sauce

1/2 cup rice vinegar

1 lb. Capitanelli Angel Hair Pasta, cooked,
drained and set aside

1. Slice tofu into 1/2-inch-thick slices from the narrow
end of block, and press out excess moisture
with paper towel. Cut dices into triangles. Spray
tofu with nonstick cooking spray, and set aside.

2. Heat grill pan over high heat. When very hot,
place tofu on grill, and cook slices on one side
for about 30 seconds, or until grill marks appear.
Turn over, and repeat. Remove from heat,
set aside mad keep warm.

3. Heat sesame oil in heavy skillet or work over
high heat, add all vegetables and stir-fry for 2
minutes. Add vegetable stock, tamari soy sauce
and rice vinegar, and bring to a boil. Add pasta,
and cook until pasta is reheated. Using tongs,
carefully remove pasta from skillet.

4. Divide pasta among 4 bowls. Surround pasta
with vegetables, and ladle flavored stock into
the bowls. Place grilled tofu slices on top.

Wine Suggestion Frey Organic Natural White

Harvest Grain Crisps with Chocolate Tofu
Creme and Sour Cherry Sauce

An unusual dessert, this grain-rich treat is
enriched by a chocolate creme and a sprightly
sour cherry topping.

About 3 dozen

Harvest Grain Crisps

1/2 cup Hain Pure Foods Canola Oil

3/4 cup brown sugar

2 Tbs. honey

3/4 cup Bob's Red Mill Whole Wheat Flour

Pinch salt

2 Tbs. Bob's Red Mill Teff

2 Tbs. Bob's Red Mill Amaranth

2 Tbs. ground pecans

Chocolate Tofu Creme

1 pkg. Nasoya Firm Silken Tofu

2 Tbs. honey

2/3 cup melted semi-sweet chocolate, cooled to
room temperature

Sour Cherry Sauce

1 16-oz, can organic sour cherries, drained and
reserving sour cherry juice

1 cup sour cherry juice

Zest of 1 orange

1/2 cup fresh orange juice

1/2 cup Hain Pure Foods Natural
Turbinado Sugar

1/8 tsp. ground cinnamon

1/8 tap. ground ginger

1 Tbs. cornstarch

1 tsp. dried lavender buds plus extra for garnish
Mint sprigs for garnish, optional

1. Preheat oven to 350F. Line baking sheet with
parchment paper, and set aside.

2. To make Harvest Grain Crisps: Heat oil in
large saucepan. Stir in brown sugar and honey,
and bring to a boil. Remove from heat.

3. Stir in remaining ingredients. Place 1 teaspoon
mixture in rows on parchment-lined tray, with
plenty of room for expansion during baking.

4. Bake until dark brown at edges. Remove
from oven, and, before crisps become firm,
remove from baking sheet and carefully mold
around tube to form cornucopia shape. Set
shapes aside to cool. Store in cool dry area
until use.

5. To make Chocolate Tofu Creme: Combine
tofu and honey in food processor until smooth.
Add chocolate, and process until incorporated.
Refrigerate until needed.

6. To make Sour Cherry Sauce: Combine sour
cherries, sour cherry juice, orange zest, 2 ounces
orange juice, sugar, cinnamon and ginger in a
stainless steel pot, and bring to a boil. Combine
remaining orange juice and cornstarch, add to
sour cherry mixture and bring to a boil. Remove
from hear. Add drained cherries and lavender
buds to warm sauce.

7. To serve, pipe Chocolate Tofu Creme into
molded Harvest Grain Crisps. Arrange on
dessert platter, and garnish with Sour Cherry
Sauce and lavender or mint sprigs.