Cutting-edge cuisine: the fourth edition of Cutting-Edge Cuisine for 2004 visits the Orlando Culinary Academy located in the heart of one of the world's best-known tourism centers

Vegetarian Times, Nov-Dec, 2004

Orlando Culinary Academy (OCA) located in the heart of one of the world's tourism centers, is the prime location for students to learn the passion of the kitchen. Orlando provides an endless array of opportunities for students to learn and develop today's top culinary trends.

OCA is one of thirteen schools that make up Le Cordon Bleu North America. The curriculum focuses on developing hands-on culinary arts skills, which can be applied in a wide variety of segments of the hospitality industry. The academy stresses professionalism, teamwork and proper technique. OCA currently offers two associates of applied science degrees in Le Cordon Bleu Culinary Arts, and another in Patisserie and Baking Arts. The academy will launch associates and bachelors programs in Hospitality and Restaurant Management in early 2005. The state-of-the-art teaching facility is accompanied by the student-run restaurant Machon, featuring French-fusion cuisine.

The students who developed these recipes represent different levels of curriculum within the program, and they are all members of the Sprouts Club, a fellowship of students who are interested in learning organic gardening. They study different types of produce and fresh cooking ideas through special demonstrations, tastings and extracurricular field trips. Members provide the kitchens with a large assortment of herds and vegetables. The students are mentored by Chef Jennifer Carson, who oversees and coaches the proper ways to care for herbs and inspires them to always reach for the next level.

For more information, visit Orlando Culinary Academy on the Web at www.orlandoculinary.com, or call (888)-OCA-CHEF.

PUMPKIN RISOTTO

Risotto gets its creaminess from slowly releasing the starches of the rice during constant stirring.

Serves 10

2 Tbs. RAPUNZEL Extra Virgin Spanish Olive Oil
2 Tbs. finely diced white onions
1 lb. BOB'S RED MILL Arborio Rice
1/2 cup pumpkin pie filling
FRONTIER Natural Sea Salt to taste
FRONTIER Ground Black Pepper to taste
2 quarts hot vegetable stock or water
1 cup diced pumpkin or winter squash, roasted until
  tender
1/2 cup NASOYA Extra-Firm Tofu, pressed and diced
1/4 cup butter chilled and cubed
1/2 cup fresh Parmesan cheese, grated
6 leaves fresh sage, cut into chiffonade (thin strips)
Pinch FRONTIER Ground Cinnamon
Pinch FRONTIER Ground Nutmeg
EDEN Organic Pumpkin Seeds, Dry Roasted & Salted
  for garnish
RAPUNZEL Pumpkin Seed Oil for garnish

1. Heat oil in large, heavy skillet over medium heat.
Add onions, and saute until soft, about 2 minutes,
taking care not to brown. Add rice, and saute until
well coated with oil. Add pie filling. Stir until all rice is
well coated with pie filling. Season with salt and
pepper.

2. Add 1/2 cup stock to rice, and stir over medium heat
with wooden spoon until stock is absorbed and rice is
almost dry. Add another 1/2 cup stock, and repeat. Do
not add more than 1/2 cup stock at a time. Continue
until all stock is used up and risotto is tender but not
mushy, about 1/2 hour. Add diced pumpkin and tofu,
and stir until heated through. Remove from heat.

3. Stir in butter and Parmesan cheese, and cook until
completely melted. Stir in sage, cinnamon, nutmeg,
salt and pepper, adjusting seasonings to taste. Garnish
with pumpkin seeds and pumpkin seed oil, and serve.

[WINE SUGGESTION]

Frey Organic Pinot Noir 2002

ASIAN VEGETARIAN STRUDEL

This is a wonderful fusion dish, combining Asian ingredients with classic French technique.

Serves 5

Filling

1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 cup sliced button mushrooms
1 carrot, diced
1/2 head napa cabbage, thinly sliced
1 small zucchini, cut in half and thinly sliced
1 small yellow squash, cut in half and thinly sliced
1 large Spanish onion, diced
1 12-oz. can BUSH'S BEST Pinto Beans, drained
1 Tbs. EDEN Select Organic Sesame Oil

Marinade

3/4 cup EDEN Select Imported Organic Reduced
  Sodium Shoyu Soy Sauce
3 Tbs. EDEN Select Organic Sesame Oil
3 Tbs. FRONTIER Whole, Hulled Organic Sesame Seeds
3 Tbs. EDEN Rice Wine Vinegar
FRONTIER Sea Salt to taste
FRONTIER Ground Black Pepper to taste

Strudel

8 sheets phyllo dough
EDEN Select Organic Sesame Oil for brushing

Garnish

2 Tbs. EDEN Select Wasabi Powder
1 cup EDEN Select Imported Organic Reduced Sodium
  Shoyu Soy Sauce for dipping, if desired
1/2 cup EDEN Select Picked Ginger with Shiso Leaves

1. To make Filling: Combine all vegetables and beans in
mixing bowl. Heat sesame oil in huge skillet over
medium heat. Saute mixture lightly in oil. Remove
from heat, and set aside in bowl to cool.

2. To make Marinade: Combine all ingredients in
bowl, and whisk together. Add cooled filling to marinade,
and set side for 10 minutes.

3. Preheat oven to 350F. Line baking sheet with parchment
paper.

4. To assemble Strudel: Strain filling, and remove as
much liquid as possible. Lay out one sheet of phyllo
dough, and carefully brush with sesame oil. Place
another layer of phyllo dough on top. Repeat, using
all 8 sheets, making sure top layer is oiled as well.
Spoon cooled filling in a long, thick log-shaped roll
along one long side of dough. Filling should be about
3 inches wide, with a 2-inch-wide margin on side, top
and bottom between edge of dough and filling. Fold
in narrow sides of dough. Carefully lift up dough
with filling, and fold it over once. Continue rolling
up dough, like a sleeping bag, until you reach 1 inch
at end. Brush end with oil, and continue rolling,
making sure seam is sealed. Place roll on baking sheet,
seam side down. Brush top generously with
sesame oil.

5. Bake about 20 minutes, or until crispy and brown.
Cool 5 minutes before serving.

6. To make Garnish: Stir wasabi powder mixed with 1
tablespoon water to form paste. Serve strudel
with wasabi paste, soy sauce and pickled ginger with
shiso leaves.