Cutting-edge cuisine: the first edition of cutting-edge cuisine for 2005, our quarterly culinary student showcase, stops in Chicago's trendy river north neighborhood to note some of the local talent emerging from one Le Cordon Bleu program

The Cooking and Hospitality Institute of Chicago (CHIC) was founded in 1983 and has a local reputation for delivering quality graduates to the most prestigious restaurants and hotels in Chicago.

CHIC awards Associate of Applied Science degrees as well as Le Cordon Bleu diplomas in Culinary Arts and Patisserie and Baking. As the only Le Cordon Bleu program in the Great Lakes region, the CHIC has experienced rapid growth and continues to experience enthusiasm from the hospitality industry about the quality of its graduates, who are trained in a combination of classical Frenchcooking techniques and modern American technology.

The CHIC campus occupies 80,000 square feet in two buildings located in Chicago's River North neighborhood, known for its restaurants, bakeries, galleries and night life. There are 14 classrooms within the institute as well as a library, computer lab, tutoring center and the CHIC Cafe. The CHIC Cafe is student-run and is open to the public daily, featuring a formal dining room with seating for up to 80 guests.

The students who developed these vegetarian dishes are all at different stages of the Le Cordon Bleu Program. Chef Ginepra coached the students through the development of recipes, which range from appetizers to desserts, producing results that are imaginative and comforting. One student said, "Developing a vegetarian dish provided me with an exciting challenge. It was so much fun to experiment with flavor, textures and quality products to make a dish that was appealing, savory and nourishing."

For more information, visit the Le Cordon Bleu Programs at The Cooking and Hospitality Institute of Chicago on the Web at www.chic.edu, or call 1-866-853-CHEF.

The Chefs

Hilary Ginepra

J. Karen Clark

Heahter Conklin

Jesse Costello

Matthew Dean

Jim DeWan

Jennifer Elmer

Greg Horn

Marco Morales

Bonnie Paisley

Steven Peterson

Hayes Sanborn

Clayton Scherer

Lentil-Stuffed Crispy Potatoes

Heather Conklin

This finger-food appetizer pairs crispy, lightly salted
potatoes with earthy lentils dressed in a creamy
tofu-garlic dressing. For a prettier presentation,
choose round potatoes of a uniform size.

Serves 12

  6 small red-skinned potatoes
Half 0.88 oz. pkg. EDEN FOODS Dried
  Sliced Shiitake Mushrooms
  2 cups boiling water
1/2 cup uncooked red lentils, rinsed
1/4 cup diced celery
1/4 cup diced carrot
  1 shallot, diced
  1 clove garlic, whole, plus 2 tsp. minced garlic
  1 bay leaf
  3 oz. NASOYA Soft Tofu
  2 Tbs. EDEN FOODS Red Wine Vinegar
  2 Tbs. SPECTRUM Extra Virgin Olive Oil
    plus more as needed
Pinch SIMPLY ORGANIC Cayenne Pepper
SIMPLY ORGANIC Salt and Pepper to taste
1/4 cup minced fresh parsley
  3 cups RAPUNZEL Canola Oil for frying
Pinch SIMPLY ORGANIC Kosher Salt
Fresh chives, finely chopped, for garnish

1. Wash and scrub potatoes. Cut in half crosswise.
Cut small wedge off bottoms so potatoes sit upright.
Put potatoes in large pot of cold water to cover, and
bring to a boil over medium-high heat. Cook about
20 minutes, or until tender. Drain and cool.

2. Meanwhile, rehydrate mushrooms in boiling
water to cover for about 15 minutes, or until no
longer spongy. Drain, reserving soaking liquid.

3. Put lentils in saucepan, and add mushroom
soaking liquid plus enough water to equal 2 cups.
Bring to a boil over medium heat, and reduce heat to
low. Skim surface. Add celery, carrot, shallot, garlic,
bay leaf and salt. Cook lentils about 20 minutes, or
until just tender. Remove from heat, and drain.
Spread mixture out on baking sheet to cool, discarding
garlic and bay leaf.

4. Meanwhile, put tofu, 2 Tbs. water and vinegar
in blender; puree until smooth. With motor
running, slowly add olive oil in steady stream
until mixture is thick and creamy. Remove
mixture from blender, and stir in minced garlic,
cayenne pepper, salt and black pepper.

5. Mince mushrooms, and saute with about 1 tsp.
olive oil in large skillet over medium heat. Cook for
1 to 2 minutes, or until tender. Let cool.

6. Add mushrooms and parsley to lentils; add
tofu dressing a little at a time (about 2 Tbs.) until
lentils just stick together. Use remaining dressing
as garnish.

7. Make a cut around edge of top surface of potatoes
1/8 inch from skins. Using cut as a guide, scoop out
center with melon bailer or spoon, making sure to
leave a layer of potato at the bottom.

8. Heat canola oil in deep skillet or saucepan to
about 350F. Carefully add potatoes, but do not
overcrowd pan. Deep-fry until golden, and, using
a slotted spoon, remove from oil. Roll potatoes in
salt to garnish, and set aside to cool slightly

9. Spoon lentil salad into hollowed-out potatoes.
Garnish with extra tofu dressing and chives. Serve
potatoes warm and crispy.

WINE SUGGESTION

Pinot Grigio

Black Bean Pillows

J. Karen Clark

These crunchy appetizers, which resemble puffy
pillows, are best accompanied by salsa for dipping.

Serves 12

1/2 cup minced shallots
1/2 cup diced carrots
1/2 tsp. EDEN FOODS Gormate Seasoning
SIMPLY ORGANIC Salt and Pepper to taste
  1 15-oz. can BUSH'S BEST Black Beans,
    drained and rinsed
  1 Tbs. SPECTRUM Extra Virgin Olive Oil
  3 sheets frozen puff pastry, at room temperature
  1 large egg, beaten with 1 tsp. water
  3 cups RAPUNZEL Canola Oil for frying

1. Heat shallots in large saute pan over medium
heat, 1 to 2 minutes, until soft. Add carrots, and
cook 1 to 2 minutes more, or until just tender.
Season with Gormate, salt and pepper. Add beans,
reduce heat to very low and cook 20 minutes.
Remove from heat, and spread out to cool.

2. Dust work surface lightly with flour, and roll
out puff pastry sheets. Cut sheets into 2 1/2-inch
squares. Spoon 1 Tbs. of bean-carrot mixture into
center of each square. Brush edges with egg wash,
and top with second square of pastry, crimping
edges shut. Repeat to use up filling.

3. Heat oil in deep fryer to 375F, enough to
completely cover squares. Carefully put filled
squares into hot oil. Use tongs to keep squares
submerged for even browning. Cook 2 minutes,
or until pillows plump and turn golden brown.
Remove from fryer using strainer, and place on
layers of paper towels to drain. Serve
pillows whole, or cut on bias.