Cooking at ISCAHM

CEBU, Philippines - The International School for Culinary Arts & Hotel Management - Cebu is perhaps the latest culinary arts school in the local map that has attracted quite a huge chunk of students (some are professionals who wish to live up to their culinary dream by establishing a restaurant/s in the future, while others are young blood who also share the same passion for the art) in the landscape of foodies with discriminating taste.

I was privileged to be invited to a media cooking class hosted by ISCAHM under its Director for Culinary Arts/head faculty Chef Sean McSavaney (of Canadian decent) who prepared the special set menu of salad, soup and main dish with sidings. The half-day class was hatched from the idea of letting some select members of the press experience the sleek and tidy kitchen of ISCAHM, put on the toque and learn cooking techniques from the experts to better promote the school.

Chef Sean was patient enough to walk us through each recipe, with names that may appear complicated and difficult to prepare yet to my surprise, were not as tough as I thought. Key lesson learned is to know the techniques with the right (read: fresh) ingredients.

ISCAHM offers courses in Fundamentals in Culinary Arts, Pastry Arts, Flavors of Asia, Bread Baking, Pasta and Risotto, and Cupcake Short Course. It is located at the ground floor of Synergis IT Center, F. Cabahug St, Barangay Kasambagan. (FREEMAN)

Carrot Flan

Ingredients:

Carrots

Eggs

Cream

Salt/pepper

Butter

Mise en Place:

1. Wash, peel and sanitize carrots.

2. Slice carrots and steam until completely cooked.

3. Mix the eggs with salt, pepper and cream.

4. Brush ramekin molds with soft butter and refrigerate.

Method:

1. Blend carrots in a food processor to a fine mousse.

2. Add egg and cream mixture.

3. Fill up the molds with the carrot mixture.

4. Poach the flan in a water bath inside the oven at 160C for about 45 minutes.

5. Poaching time depends on the size of molds used.

6. Un-mold flans while still warm in order not to stick.

Salad Nicoise

- A classic French salad presented in a modern fashion

Ingredients:

Potatoes

Tomatoes

Green beans

Onions

Capers, drained

Leaf salad (assorted)

Tuna fish (canned or fresh) Note: Smoked canned tuna can be replaced with fresh seared tuna

Anchovy fillets, drained

Black or kalamata olives, drained

Eggs

Dressing:

White wine vinegar

Mustard

Salt & pepper

Olive oil, cold pressed

Lemon

Parsley

Mise en Place:

1. Boil potatoes, peel and cut into slices or cubes

2. Boil eggs for eight minutes, then cool in ice water.

3. Cut tomatoes into large cubes and some in wedges, for decoration.

4. Boil green beans and cut into 3 cm length.

5. Peel onion and cut into rings 2 mm thick.

6. Clean and trim tuna, cut into even sized squares and roll into crushed bell pepper.

Method:

1. In a mixing bowl, combine vinegar, mustard and herbs. Mix well and blend in the olive oil. Season with salt and pepper to taste.

2. Sear quickly the tuna fillet in olive oil

3. Toss salad leaves with dressing and arrange nicely on a plate.

4. Marinate tomatoes, potatoes and beans with remaining dressing and place on top of the salad leaves.

5. Cut seared tuna into slices and arrange them on the salad.

6. Garnish with boiled eggs, black or kalamata olives and capers.

Grilled Pork Tenderloin in Port Wine Reduction with Prunes

Ingredients:

Pork tenderloin

Sherry vinegar

Dijon mustard

Assorted herbs (thyme, oregano, tarragon, basil)

Orange juice

Port Wine

Salt/pepper

Prunes

Parsley

Mise en Place:

Trim pork tenderloin, remove silver skin.

Method:

1. Mix orange juice, vinegar, mustard and herbs in bowl.

2. Place the pork in marinade for three hours.

3. Season pork with salt and pepper.

4. Grill, turning frequently for 20 minutes, or until the pork is medium well with an internal temperature of 65 degrees.

5. Rest on a warm platter for 5 minutes

6. Slice and serve with Port Wine Reduction with Prunes

Port Wine Reduction with Prunes

Ingredients:

Port wine

Prunes

Sherry Vinegar

Olive Oil

Salt

Black Pepper

White sugar

Butter

Method:

1. Brush non-stick pan with olive oil.

2. Caramelize prunes.

3. Deglaze with vinegar and Port wine.

4. Reduce until syrupy.

5. Season with salt & pepper, and add butter

Cream of Pumpkin with Cinnamon Foam

Ingredients:

Pumpkin, peeled

Garlic

Flour

Olive oil

White wine

Chicken/vegetable stock

Cream

Salt

Pepper

Carrot

Cinnamon foam:

Milk

Cinnamon

Mise en Place:

1. Wash, rinse, sanitize, peel and dice vegetables.

2. Wash, rinse, sanitize, peel and cut pumpkin into cubes.

Method:

1. Heat up olive oil in a stock pot and sauté matignon, pumpkin and garlic.

2. Dust with flour.

3. Reduce heat a little.

4. Add cooked chicken stock.

5. Bring to a boil and simmer until pumpkin is cooked.

6. Puree soup and strain through a fine mesh strainer.

7. Bring back to a simmer.

8. Add cream.

9. Season to taste with salt & pepper.

Preparation for foam:

1. Bring milk to a boil.

2. Add cinnamon powder and blend until foamy and fluffy with the bamix or a whisk.

Garlic croutons:

1. Heat up clarified butter and add diced bread.

2. Fry until golden brown on the stove or inside the oven.

3. Add minced garlic when half cooked.

Vegetable Cassoulet

Ingredients:

Haricot Vert

Camote

Mushroom

Shallots

Demi Glace

Olive Oil

Butter

Salt/pepper

Mise en Place:

1. Wash and trim beans

2. Boil camote in skin. Allow to cool, peel and cut into cubes.

3. Wash and cut mushroom into macedoine

4. Peel and quarter shallots

Method:

1. Blanch beans and cut in half diagonally.

2. Heat oil and butter in large frying pan.

3. Add camote and begin frying (sauté).

4. Add shallots and mushrooms

5. Toss in demi glace

6. Add cooked green beans

7. Season to taste