This webinar is sponsored by the Green Tables Committee of LDEI, New York Chapter. The Green Tables agricultural and civic initiative was created to expand the relationships among urban and rural farms and gardens to schools, restaurants and kitchen tables. Find out more on LDEI.org or LDNY.org  All the funds from this webinar will benefit LDNY and the LDNY Scholarships.

Recipes

1.    Berry Jam with Egg Shells (Calcium Citrate)

2.    Black Eyed Gravy with Spent Coffee Grounds

3.    Banana Peel Bacon

4.    Potato Peels with Beet Green Gremolata Dip

5.    Carrot Top Chimichurri with Bread Crumb-Cheese Tuiles

6.    Wilted Lettuce Souffle

7.    Beer Spent Grain Brownies

8.    Pineapple Tea

9.    Pineapple Tuiles

Spiced Berry Jam With Egg Shells

Inspired by Chef Bernard Levenez, Le Moulin Brégeon, France

Makes about 3/4 quart of jam / 12 ounce bell jar

24 hours ahead:

4 large egg shells, washed in cold water

juice of 2 lemons

Crush egg shells, cover with lemon juice. Let sit at room temperature.  When mixture turns opaque in 24 hours, strain out any remaining egg shells. Reserve the calcium citrate liquid.

1 quart (453 grams) strawberries (frozen ok, thawed)

2 pints (642 grams) raspberries (frozen ok, thawed)

275 grams granulated sugar

2 cinnamon sticks

4 star anise

Remove hull from strawberries and cut in half (if using fresh, not frozen). Mix raspberries, strawberries, sugar, cinnamon sticks and star anise in a medium non reactive pan. Bring to a boil over medium-high heat. Strain off any foam that rises to the top. At the boil, let sit 10 minutes. Then bring back to a boil, and cook, stirring with a heat resistant spatula for about 20 minutes over medium heat.

When the mixture begins to thicken until a candy thermometer reaches 220°F. Remove the cinnamon sticks and star anise with tongs.  Stir in the calcium citrate.

Process into sterilized jam jars while hot, or cool and store in the refrigerator.

Red-Eyed Style Gravy with Spent Coffee Grounds

Chef Jessie Riley

Yield about 1 pint

spent coffee grounds from brewing 4 cups of coffee

2 cups cold water

30 grams all purpose flour

30 grams bacon fat (or lard)

4 grams granulated sugar

12 grams unsalted butter

salt and pepper to taste

Take coffee grounds from a prior brew and add 2 cups cold water in a small sauce pan. Bring to a boil, let steep off heat 10 minutes, then strain out coffee grounds.

Mix flour and bacon fat (or lard) together into a paste. Cook, stirring constantly in sauté pan over medium heat until medium brown. Whisk in coffee and whisk until smooth and thick. Stir in sugar and butter; season to taste with salt and pepper.

Banana Peel Bacon

Serves 4 as a snack

peels from 2 ripe bananas

10 grams soy sauce

2 grams Worcester sauce

15 grams maple syrup

0.5 grams smoked paprika

0.5 grams garlic powder

0.5 grams onion powder

30 grams extra virgin olive oil

fleur de sel and coarse black pepper

Cut the stem of and split banana peel into 3-4 long pieces.  Scrape out all the white from the outer peel. Mix all the other ingredients together in a shallow container, add in the banana peel and turn to coat each side. Let marinate 1 hour.

Heat a sauté pan, add the extra virgin olive oil. Fry the banana peel about 1 ½ minutes per side, until bubbly. Sprinkle with salt and pepper.

Potato Peels with Beet Green Gremolata Dip

Chef Jessie Riley

Serves 4 as a snack

Baked Potato Peels

peels from 2 large potatoes, well washed

15 grams extra virgin olive oil

2 grams fine salt

2 grams smoked paprika

1 gram ground cumin

fleur de sel and coarse black pepper

Preheat oven to 375F. Toss potato peels with extra virgin olive oil, salt, smoked paprika and cumin. Spread out on parchment lined sheet tray in a single layer and bake until crisp, about 20 minutes.

Beet Green Gremolata Dip

Makes about ½ pint

tops from 1 bunch of beets, well washed

½ bunch of parsley, washed and finely minced

zest of 1 lemon

1 teaspoon lemon juice

2 cloves garlic, peeled and finely minced

salt to taste

Bring a pot of water to a boil, blanch beet greens 1 minute and plunge into ice water to cool.  Drain well. Finely chop all ingredients together with a chef knife on a cutting board.

Carrot Top Chimichurri with Bread Crumb-Cheese Tuiles

Chef Jessie Riley

Makes about 1 pint

tops from 1 bunch of carrots, well washed

½ bunch parsley, washed and finely minced

1 tablespoon white vinegar

2 tablespoons extra virgin olive oil

1 small Serrano chili pepper, seeds removed and finely sliced

1 shallot, finely minced

2 cloves garlic, peeled and finely minced

salt to taste

Place all ingredients in a food processor and pulse to blend, scraping sides often to incorporate evenly. Extra can be refrigerated with extra olive oil on top.

Bread Crumb-Cheese Tuiles

Chef Kathryn Gordon

Makes about 12

Old bits and pieces of misc cheese, or 1 cup grated parmesan cheese

Old bread heels, stale bread, or 1/4 cup bread crumbs

¼ teaspoon red pepper flakes

leaves from 3 stalks of thyme

coarse black pepper

Grate cheeses.  Make bread crumbs from stale bread ends by pulsing in a food processor. Gently toss together in a bowl with the red pepper flakes and thyme. Spoon out into 12 even mounds on 2 half sheet trays lined with silicon baking sheets.  Bake in 375F pre heated oven until centers are bubbly and edges golden, about 5-7 minutes. Cool briefly, then shape as desired.

Wilted Lettuce Souffle

Adapted from Jacques Peppin, Everyday Cooking

Serves 7

2 tablespoons butter

1 cup sliced scallions

2 heads romaine lettuce, chopped into 2” pieces (or arugula or spinach)

1/3 cup water

5 tablespoons all purpose flour

1 ½ cups milk

5 egg yolks

¼ teaspoon Tabasco

1 teaspoon salt

2 cups grated Gruyere cheese (or cheddar or Gouda)

7 egg whites

1 tablespoon dry bread crumbs

butter and flour for ramikens

Melt butter in large skillet, stir in scallions and sauté 1 minute. Add the lettuce and water, cover and cook 3 minutes. Uncover and cook until liquid evaporates.

Melt butter in a sauce pan, whisk in flour. Cook on medium heat 1 minute until light brown. Whisk in the milk and cook until it thickens and comes to a boil.

Whisk in the egg yolks, Tabasco and salt. Remove from heat. Stir in the lettuce and cheese.

Butter and flour 7 4-ounce soufflé ramikens.  Preheat oven to 375F.

Whisk egg whites until stiff peaks form. Fold ¼ of egg whites into the lettuce base then fold in remaining whites. Carefully level mixture into the soufflé ramikens. Bake for about 30 minutes. Serve immediately.

Rise Products Beer Spent Grain Brownies *

Chef Kathryn Gordon

Makes ¼ sheet pan

225 grams unsalted butter

4 large eggs

5 grams vanilla extract

390 grams light brown sugar

175 grams Rise Products Upcycled Super Flour

75 grams cocoa powder

2 grams espresso powder

4 grams fine sea salt

225 grams semisweet chocolate pieces

4 grams fleur de sel

Melt butter in saucepan, set aside to slightly cool. Whisk eggs well with vanilla in a bowl, whisk in light brown sugar, then whisk in the butter.  Whisk Super Flour in a bowl with cocoa powder and espresso powder and salt. Mix the dry ingredients into the wet ingredients with the semisweet chocolate and mix until just combined. Pour into a parchment lined ¼ sheet pan and tap to level off. Sprinkle top with fleur de sel, and bake in pre heated 375F oven for 16 minutes. 

* You can purchase high protein, high fibre flours online RiseProducts.co

Pineapple Tea

Chef Kathryn Gordon

Makes 1 ½ quarts of tea

Leaves and skin from 1 pineapple

2 quarts of water

Bring to a boil, let steep ½ hour. Turn on heat ad reduce slightly.  Optional to flavor with honey. 

Pineapple Tuiles

Core from 1 pineapple

Juice from 1 orange

Chop core up.  Food process with orange juice. Spread thinly into 3” cookies on a silicon baking sheet.  Bake at 200F for 2 hours.

OTHER RESOURCES

https://brightly.eco/how-the-food-industry-is-beginning-to-upcycle-foods/

https://www.epa.gov/sustainable-management-food/wasted-food-programs-and-resources-across-united-states

https://www.upcycledfood.org/

https://www.greenbiz.com/article/these-12-organizations-are-creating-food-products-upcycled-food-waste

Chef Kathryn Gordon @chef_kathryn_gordon

Kathryn Gordon is a co-founder with two partners of Food Startup Help, a consultancy group for bakeries and food entrepreneurs with projects across the country and abroad.  In 2017, she was named one of the Top Ten Pastry Chefs in the United States by Dessert Professional magazine.  Kathryn is a member of Les Dames d’Escoffier, NY Chapter and the Green Tables Committee, and a board member at large and the current Chair of Green Tables.  Kathryn is a Chef-Instructor in the professional Pastry & Baking program at the Institute of Culinary Education (ICE) in NYC, where she is the Chair of the Center for Advanced Pastry Studies (CAPS), ICE’s continuing education program for industry professionals.  Chef Kathryn graduated from Vassar College, and worked in management consulting after finishing an MBA in Finance at NYU Stern, but turned her knowledge and interest for cooking into a passionate career. In her path to pastry chef, Kathryn was privileged to work under renowned pastry chef Jacques Torres, M.O.F.  She earned honors certification from L'Academie de Cuisine in Maryland and began working in Washington D.C. at Kinkead’s Restaurant, Criollo Chocolate and Occasions Catering.  She then returned to Manhattan and trained at two 4-star NYC restaurants—Le Bernardin and Le Cirque. She refined her culinary skills while working in the kitchens of The Rainbow Room and Windows on the World, where she was the Pastry Chef of Cellar in The Sky. Chef Kathryn has also taught at the New York Restaurant School (later the Art Institute), Brookdale Community College and Kingsborough Community College (CUNY), and has been a reviewer of many of the industry’s textbooks. Chef Kathryn was an assistant producer for the Carymax World and National Pastry Championships and the World Pastry Forum for 12 years, including helping to emcee the live 2-day competitions.  She has competed on Food Network with a colleague from ICE, participated in the Paris Gourmet US Pastry Competition, regional chocolate showpiece competitions, and placed third in a national plated desserts competition.  Kathryn is a featured chef in the American Almond Lookbook. Her best selling first cookbook, co-written with Anne E. McBride and released in 2011 by Running Press, Les Petits Macarons, Colorful French Confections to Make at Home, has been described by The Wall Street Journal as the most “comprehensive and inspiring” book on macarons in any language, and has been translated into Chinese.  Their second book, Les Petits Sweets, Two Bite Desserts from the French Patisserie, was released in 2016.  Chef Kathryn is the Director of Loire Valley Cooking program for Le Moulin Brégeon, where she has led an annual culinary and baking course since 2002. Chef Kathryn’s third cookbook with Outskirts Press celebrates the first 20 years the hotel in France has been open to guests.  Through Le Moulin Brégeon, Le Petit Moulin of the Loire Valley: Introduction to the French Lifestyle and a Collection of Recipes, Gordon shares the French enjoyment of food and the spirit of a sustained community carrying on cooking traditions.

Chef Jessie Riley

Jessie Riley is a founding partner of Food Startup Help and responsible for the original business concept. Jessie graduated from New York University with a Master’s Degree where she also taught graduate level courses in the arts program. She worked for many years in higher education administration in enrollment services and information technology overseeing various construction projects and managing large budgets as V.P. and Chief Information Officer. Jessie has been able to tie together various aspects of these skills in her current work on recipe and menu R&D, kitchen and bakery design, equipment research and procurement, budget management and operational improvement for Food Startup Help clients. Jessie has brought all her administrative, project management, design and budgeting skills together into a book to be released shortly, Food Business, Idea to Reality.
 
After deciding to pursue a lifelong interest in food through more formal training, Jessie graduated with highest honors from the professional program at the Institute of Culinary Education (ICE). She then worked at NYC restaurants, a bakery in France, and a wholesale production bakery in NYC. Subsequently, Jessie has taught professional culinary classes at Kingsborough Community College in Brooklyn, where she also worked on curriculum development and cost controls. Jessie has taught continuing education classes at Kerekes Bake Deco, recreational classes at Rustico Cooking in Manhattan, and co-taught a Couples Cooking Series at ICE, The Silo Cooking School in CT and at King Arthur Flour in VT. Jessie co-leads an annual culinary course in France for Loire Valley Cooking and has contributed to their cookbook, Le Moulin Brégeon, Le Petit Moulin of the Loire Valley. For the past several years, Jessie has been an Adjunct Chef Instructor in the Culinary Arts program at NYC Technical College (CUNY), where she has taught Culinary I, Culinary II (with a dining room component), Food Cost Control, Introduction to Food & Beverage, and Food and Sanitation. 
 
Jessie’s range of skills and interests in the food industry are wide ranged. She is a member of Les Dames d’Escoffier, New York Chapter, and currently serving as board secretary. Jessie appeared as a co-host of Wild Game Domain on Heritage Radio. For many years, Jessie produced the World Pastry Forum and the annual Top Ten Chocolate Awards and Top Ten Pastry Chef Awards ceremonies for Dessert Professional Magazine.  She is available for custom cakes through her catering company Constant Cravings Foods.

                                                             To be released Summer 2021

Chai Tea

Serves 4

2 cups Water

1” piece ginger root, peeled and grated with large hole box grater

Bring water and ginger to a boil. Add in:

2 cups Milk

2 Cinnamon Sticks

8 Cardamom Pods

4 Black Peppercorns

4 Cloves

1 Star Anise

When the mixture boils again, turn off heat and add:

1 tablespoon loose Black Tea

Let steep 6 minutes, strain out tea leaves and spices.  Season to taste with honey, and serve with mint.

Honey, to taste

Leaves from 1 sprig of Mint

Milk Chocolate Lime Caramels

Adapted from Gordon/McBridge Les Petits Sweets, Running Press 2016

270 grams heavy cream

50 grams lime juice

165 grams honey

100 grams granulated sugar

50 grams milk chocolate

4 grams vanilla extract

Cook cream, lime juice, honey and sugar in a medium sauce pan over medium heat until 244F, stirring with a heat resistant spatula. Remove from heat, add in the milk chocolate and vanilla, let sit 1 minute and stir to melt the chocolate.  Pour into a buttered 8” square pan, cool 2 hours and cut as desired.

Savory Sfogliatelle

Chef Kathryn Gordon kathryn-gordon.com @chef_kathryn_gordon

Inspired by Chef Nick Malgieri’s recipes for The Institute of Culinary Education

Yield:  about 24 mini sfogliatelles

Dough

85 grams boiling water

1 small clove garlic, finely minced

200 grams all purpose flour

3 grams extra virgin olive oil

3 grams fine sea salt

Fats for the Dough

40 grams unsalted butter, room temperature

50 grams lard, room temperature (ideally freshly rendered from pork fat, strained)

Savory Filling

160 g water

50 g semolina flour

170 g ricotta cheese

40 grams grated Parmesan cheese

1 large egg yolk

1 large egg

2 grams red pepper flakes

5 grams washed and finely minced parsley

1 gram freshly cracked black pepper

Procedure

Stretch and Laminate the Dough

Make the dough:  Pour boiling water over minced garlic, let sit 1 minute in the mixer bowl.  Add the flour, olive oil and salt and blend with paddle until smooth (about 2 minute son low-medium speed).  Switch to dough hook and kneed until smooth. Wrap in plastic wrap and let relax the gluten ½ hour.

Fats:  whisk together the butter and lard until smooth and fluffy.  Brush on a clean countertop or table to a 12” wide by 3’ long piece. 

Cut the dough into quarters, and roll out as thin as possible using a lightly floured surface using a pasta roller or a rolling pin. Lay the dough on counter or table brushed with the butter and lard. Brush the top of the thin dough with more butter and lard, and roll up as tight as possible, keeping the dough 12” wide as much as possible.  Repeat with a second piece, and roll the second piece onto the first piece of dough.  Wrap up and refrigerate the first log.  Repeat the process to form a second log, and refrigerate 2 hours.

Fill and Bake

Pre heat oven to 400°F.

Filling: 

Bring water to a boil in a medium sauce pan over medium heat.  Whisk in the semolina flour and cook for 2 minutes until thick.  Remove from heat and stir in the remaining ingredients until well combined.  Cool slightly then place in a pastry bag fitted with a 1/3” tube.

Unwrap the dough and place on a cutting board.  Cut each log with a chef knife into 12 even pieces (total of 24).

Take one piece of dough at a time and push with both thumbs to gently open up like an “ice cream cone,” supporting the dough in your hands.  Press gently to even out the thickness of dough is even and 1/8” thick in all parts.  Look at the inside and outside of the dough for the most attractive and most clam-like – flip the dough inside out if the inside is nicer than the outside. Repeat with the remaining 23 pieces of dough.   

Fill each clam with the filling.  Arrange the clams on a parchment lined half sheet pan and bake for 20 minutes, until golden.

For baking Q&A on this Pecan Sablé cookie with Chef Kathryn, please email:   kathrynlmgordon@gmail.com

 Catch the video on this recipe at the Pastry Arts Magazine Baking at Home Summit!

Pecan Sablé Cookies with Cinnamon and Orange

recipe adapted from Les Petits Sweets, co-authored with Anne E. McBride

Ingredients

33 grams pecans, finely chopped (to resemble almond flour texture)

113 grams unsalted high quality butter (I used cultured butter), room temperature

60 grams 10X confectioners’ sugar

2 grams (zest from 1/4 orange) orange zest

1 large egg yolk, room temperature, whisked

100 grams all purpose flour

1 gram cinnamon (about 1/4 teaspoon)

0.5 grams baking powder (about 1/8th teaspoon, or a pinch)

0.5 grams fine salt (about 1/8th teaspoon, or a pinch)

50 grams pearl sugar

1 gram (about 1/4 teaspoon) fleur de sel

Procedure

Cream butter, confectioners’ sugar and orange zest on mixer with paddle until fluffy.  Slowly trickle in the egg and mix until fluffy, stopping and scraping with a spatula as required. Add in the pecans, flour, cinnamon, baking powder and fine salt.

Roll a log on parchment paper, using the pearl sugar to help you form a log 2” across.  Wrap up and freeze 20 minutes or refrigerate 30 minutes (or freeze up to 2 months). 

Pre heat oven to 400 F. Slice log into 1 cm wide slices and place on parchment paper (using 2” wide rings if desired).  Bake 8-10 minutes. 

2 classes with a free 4-day pass: Macarons and Creaming Method/Pecan Pate Sablee Cookies

Go to Pastry Arts Summit

Sign up for a free account (and use it for the next 4 days, to watch my class and other fantastic baking classes!)

Watch my French Macaron workshop in the professional Pastry Arts Summit and the Creaming Method/Pate Sablee/Pecan Cookies in the Baking at Home Summit

Dried Fruit Compote

We used to make this type of compote at Windows on the World to serve with a white chocolate-vodka cheesecake.  Whether you do that, or use it as a delicious yogurt topping, this is easy to make and stores well in your refrigerator.  Play with whatever spices you like, add citrus and lemon peel, and you can also use different dried fruits that you happen to prefer.

300 grams dried plums, quartered

300 grams dried apricots, quartered

300 grams golden raisins

300 grams dried prunes, cut in quarters

4 star anise

2 cinnamon sticks

6 cloves

6 peppercorns

1 bay leaf

3 tablespoons crystallized ginger, diced

2 cups orange juice

3 tablespoons brandy

Mix all ingredients together in a large sauce pan except the brandy. Cook over low-medium heat for 1/2 hour. Stir in the brandy and cool.

Copyright 2020 @ Kathryn Gordon

Apple Butter

I have loved apple butter from childhood.

Ok, this is more American than French since it includes cinnamon, and the majority of French people I know don’t particularly care for cinnamon!

But it’s easy, fun and maybe you can get out to an orchard to pick some apples!

6 apples, cored and cut into 1/2” dice (do not peel)

1 cup apple cider

2 cinnamon sticks

optional:  dark brown sugar, to taste

Place apples and cider in a medium sauce pan and cook over low heat until apples begin to soften.  Mash with a potato masher or immersion blender until a chunky puree.  Add cinnamon sticks, taste some and decide if you want it sweeter or the apples are sweet enough.  Cook over low heat until thickened (when you spread it on bread or toast, it will spread well).  Cool and store refrigerated.  Also good as a yogurt or oatmeal topping.

Read about Rise Marketplace Upcycled Foods and my recipes utilizing this upcycled high fibre, high protein flour in Engaget Magazine