KOTA Territory NewsChefs from The International Culinary Schools at The Art Institutes Want Food Enthusiasts to Have a James Beard Thanksgiving with All the Trimmings

NEW YORK, Nov. 24 /PRNewswire/ -- Attendees of the James Beard Foundation Thanksgiving dinner, which is being prepared by chefs from The International Culinary Schools at The Art Institutes, aren't the only ones who will be able to taste this gourmet holiday feast. This year, The Art Institutes is releasing two of the recipes featured at this gastronomically pleasing event to the public.

This is the second year chef instructors from The International Culinary Schools at The Art Institutes schools will prepare Thanksgiving dinner at the James Beard House in New York City. The James Beard Foundation was established to help preserve and nurture America's culinary heritage.

"It is a high honor for chefs from The International Culinary Schools at The Art Institutes to be asked to cook in the former home of James Beard -- a space where the great chef hosted culinary luminaries from around the world," says Michael Nenes, Assistant Vice President of Culinary Arts, The Art Institutes.

"Since the dinner in 2008 was so lovely, so successful and so well received, we've decided to do it again this year, and perhaps to make it an annual tradition," says Izabela Wojcik, Director of House Programming, the James Beard Foundation.

Chefs from The Art Institutes preparing the six-course Thanksgiving dinner include: Chef Michael Nenes, Assistant Vice President of Culinary Arts, The Art Institutes; Chef Joseph Bonaparte, Director of Curriculum and Quality Assurance, The Art Institutes; Chef Colleen Johnson, Chef Instructor, The Art Institute of California - Orange County; and Chef Larry Matson, Academic Director of Culinary Arts, The Art Institute of Dallas.

This unique Thanksgiving dinner menu will feature passed hors d'oeuvres; smoked shiitake cappuccino; sauteed monkfish wrapped in country ham, white bean, clam and herb ragout; pan fried tete de cochon; celery root, fennel and parsley salad; smoked white turkey with sweet potato, pear, and tangerine puree with roasted turnips, carrots and Brussels sprouts; and for dessert - apple tarte tatin with goat cheese cheesecake. Each course will be paired with a wine selection tailored to accentuate the flavors from the meal.

"We hope sharing these recipes will provide food enthusiasts with interesting approaches to the traditional Thanksgiving dinner menu," says Nenes.

To learn more about The International Culinary Schools at The Art Institutes, visit http://www.artinstitutes.edu/pr.aspx?ID=ai1012.

Brined and Smoked Turkey Breast

For Two Boneless Skin-on Turkey Breasts

Brine:

• 1 gallon, plus one quart - water
• 1 cup kosher salt
• ½ cup molasses
• 1 bunch fresh thyme
• 1 bunch fresh parsley
• 1 head of garlic - cut in half horizontally
• 1 onion sliced
• 3 tablespoons - black peppercorns - crushed
• 1 lemon cut in half

1. Combine all ingredients in a large pot. Bring to a simmer, shut off and let flavors infuse for 30 minutes.
2. Strain and chill the brine until cold.
3. Place turkey breasts in the brine and weigh down with a plate to keep them submerged in the brine. Place the brine in the refrigerator for 10 to 12 hours.
4. Remove the turkey breast and place skin side up uncovered in the refrigerator for about three hours to dry.
5. Use a grill or smoker to cook the turkey breast to an internal temperature of 160 degrees. Alternately roast the turkey breast skin side up in a 400 degree oven until golden brown and 160 degrees. (The temperature will continue to rise and hit 165 as it rests). Use Hickory or fruit woods such as apple or cherry for smoking.
6. Remove from the heat and let the turkey breast rest in a warm place for 15 minutes before slicing.

Braised Turkey Leg and Thigh

• Two each turkey legs
• Two each turkey thighs
• Canola oil as needed
• 2 onions - diced
• 1 carrot - sliced
• 2 stalks celery - diced
• 2 cloves garlic - chopped
• 2 cups red wine
• 1 ½ quarts turkey or chicken broth
• 1 bay leaf
• 3 sprigs of thyme
• 1 tablespoon butter
• Salt and pepper to taste

1. Season the legs and thighs with salt and pepper.
2. Heat a large deep pan and add enough oil to coat the bottom - large enough to hold the legs and thighs (either a rondeau or roasting pan works well).
3. Add the legs and thighs and evenly brown on all sides. Remove and reserve.
4. Add the onions and carrots to the pan, and saute over medium heat stirring often until they are starting to caramelize.
5. Add the celery and garlic and cook for about 2 more minutes stirring often.
6. Add the red wine and scrape the bottom of the pan to loosen any fond (cooked on bits of meat on the bottom of the pan).
7. Reduce the red wine by half.
8. Add the legs and thighs back to the pan. Add enough broth to come halfway up the meat. Add in the bay leaf and thyme. Bring to a simmer.
9. Cut a piece of parchment to fit inside of the pan and place directly on top of meat. Place a piece of foil directly on top of the paper. Cover the pan with either a lid or with foil.
10. Place in a 300 degree oven for 2 to 3 hours. Until the meat is tender and the bone pulls away easily, but not falling apart.
11. Remove the turkey from the pan and reserve.
12. Strain the liquid into a pot just large enough to hold the liquid. Use a ladle and degrease the liquid. Simmer the liquid until rich and flavorful.
13. While the sauce is reducing, carefully remove the bones and skins from the turkey meat. Keep the meat in large chunks.
14. Whisk in the butter to the sauce.
15. When you are ready to serve, re-warm the meat in the reduced sauce.

Serve with sweet potato, roasted pear, and tangerine puree, roasted vegetables, and Brussels sprouts.

Place three slices of turkey breast and 1 or 2 pieces of braised meat on the plate. Spoon a little of the sauce over the braised meat.

Apple Tarte Tatin

• 1 cup sugar
• 1 teaspoon light corn syrup
• 4 tablespoons butter
• 4 Granny Smith apples, halved peeled and cored
• 8 oz puff pastry

1. Put sugar, corn syrup and ¼ cup water in a saucepan. Whisk together and put a low flame underneath. Swirling the pan around, caramelize the mixture to a nice brown. Take off the heat and swirl in the butter. Divide the caramel between six ceramic ramekins.
2. Slice the apples and place them in the ramekins so that they fan out and overlap to cover the bottom of the ramekin and repeat until all of the ramekins are filled to the top with apples.
3. Roll out the puff pastry to ¼ inch thick. Place in the freezer until frozen through. Using a round cutter that is slightly larger than the ramekin, cut them gently and place them back in the freezer.
4. Bake the apples at 350 degrees until they are tender. Place the puff pastry rounds on top of the baked apples and place back in the oven until the pastry is puffy and golden brown.
5. Let the tartes cool for at least 30 minutes and then invert onto a plate.

Goat Cheese Cheesecake Crottin

• 1 ¼ cups cream cheese
• 8 oz. goat cheese, mild
• ½ cup sugar
• ½ tablespoon vanilla extract
• 1 ½ cups mascarpone
• 4 eggs

1. Preheat oven to 325 degrees. In a mixer fitted with the paddle attachment, place the cream cheese, goat cheese and sugar and beat until smooth.
2. Add the vanilla.
3. Add the mascarpone and beat until creamy.
4. Add the eggs and mix well.
5. Using a silpat mini fluted muffin mold, with inserts of 10 small fluted molds, fill ¾ full with batter and place in a pan with about 1-inch of hot water (bain marie). Cover with foil and bake for about 15 minutes. The crottins will be a bit jiggly in the middle. Remove from the oven and let sit for about 10 minutes, before removing from water bath. Take out and let cool to room temperature and then place in the refrigerator until cold and set.
6. Remove from muffin mold. Serve with warm apple tarte tatin, caramel sauce or a dollop of whip cream.

About The Art Institutes

The Art Institutes (www.artinstitutes.edu) is a system of over 40 education institutions located throughout North America, providing an important source of design, media arts, fashion and culinary professionals.

About The International Culinary Schools at The Art Institutes

The International Culinary Schools at The Art Institutes is North America's largest system of culinary programs offered at over 30 Art Institutes schools.

Based on classical Escoffier, Asian and Latin culinary techniques, with an emphasis on progressive trends and practices, the schools' curriculum are designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines. Internships, student-run school restaurants, guest lectures and Web-based seminars, and study abroad programs help broaden the scope of learning for students.

Program offerings vary at each school. Prospective students should check the course offerings at The Art Institutes school they are interested in attending before enrolling. To learn more about The International Culinary Schools at The Art Institutes, visit www.artinstitutes.edu/culinary or www.exploreculinary.com.

About the James Beard Foundation

Founded in 1986, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America's culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City's Greenwich Village as a "performance space" for visiting chefs. For more information, please visit www.jamesbeard.org. Find insights on food at the James Beard Foundation's blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter.

SOURCE The Art Institutes