Cooking Essentials
For the serious food enthusiast! The new ICE Boot Camps give you the opportunity to learn how to cook and bake like the pros. This five-day Boot Camp focuses on classic cooking techniques, to give you the foundations that will make you a better cook. Day 1: Sauté. You will learn how to properly sauté meats, vegetables, and potatoes and look for the signs of "doneness." Pan sauces will also be covered. On your menu: - Sautéed Loins of Lamb with Pan Sauce - Sautéed Tranche of Salmon with Salsa Verde - Sautéed Spinach - Sautéed Chicken Breast with Pan Sauce - Paillasson de Pommes de Terre. Day 2: Moist-Heat Cooking. Using poaching and steaming cooking methods creates delicious results. You will learn how to shallow-poach and steam to cook fish, shellfish, and vegetables. On your menu: - Papillote of Salmon - Steamed Chinese Black Bass - Blanched Asparagus - Mussels Steamed in White Wine - Clams with Saffron and Tomatoes. Day 3: Grilling. Learn the methods for grilling a variety of meats and why specific cuts and types of meat are best suited for this cooking method. Best practices for grilling various vegetables will also be taught, along with the art of marinades. On your menu: - Grilled Chimichurri Flank Steak - Grilled Zucchini, Bell Peppers, Eggplant, and Mushrooms - Grilled Shrimp Brochette - Grilled Pork Chops with Roasted Poblano - Grilled Scallions, Fennel, Asparagus, and Red Onion. Day 4: Braising. An often misunderstood cooking technique, braising is the topic of today's class. You will learn how to braise a variety of meats and vegetables for perfect results. On your menu: - Braised Lamb Shanks with Juniper and Rosemary - Braised Chicken Thighs with Mushrooms and Balsamic Vinegar - Braised Moroccan Monkfish Osso Bucco - Braised Leeks, Endive, and Fennel. Day 5: Roasting Techniques. Techniques for roasting various types of meats and veggies will be today's curriculum. Learning the simple pleasures of preparing reduction sauces will also be covered. On your menu: - Roasted Veal Tenderloin with Truffle-Oyster-Mushroom Cream Sauce - Curry Roasted Cauliflower - Roasted Pan Squash - Roasted Stuffed Squab with Porcini-Truffle Butter.
