ANOTHER UNIQUE CULINARY EXPERIENCE
It was an “Evening of Food and Wine” at the International Culinary Arts Academy Cebu (Don Gervacio Quijada Street, Guadalupe; email: admin@icaac.net; phone: 4125241). At the ICAAC, all culmination dinners of its graduates are always a muchanticipated dining experience.
I have written two articles about this institution, A Career in the Culinary Arts: the School way back in 2002 and the
Chef 2003. I have seen how this school with the tutelage of its dean, Chef Jeremy Young, pro duc edqual ifi e dchefs ready to compete in the international arena.
With a glass of Prosecco Mirage Brut, Montagner VSAQ Italia, I took a look at the menu; it listed 14 courses, including two sorbets and two desserts. And at the rate of 10 to 15 minutes between servings, it was going to be three hours of sheer pleasure in dining experience.
The first five dishes were as follows: Hamachi & Ossetra Caviar, House Made Duck Prosciutto, Foie Gras with Japanese Winter Squash and Pomegranate Reduction, Bone Marrow with Brioche Toast Points and Crab Salad with Crab Fat Vinaigrette.
Caviar always conjures an image of elegance and romance, while the Duck Prosciutto is a new entry to my vocabulary ( tasted only chicken and turkey ham). Foie Gras if properly prepared is always a delicious item because of its high cholesterol content ( in my previous articles, I have stated that foods with excesses of cholesterol will always taste good!). The same is true with the bone marrow contents (almost pure cholesterol) which were used as a spread on the Brioche Toast and the Crab Fat Vinaigrette providing the flavours to the Crab Salad.
The Sorbet, Watermelon Granita with Mango Spheres provided a much need respite and with a glass of Chardonnay, Bargo dalle Vigne, Italia, we were ready for the next three dishes: Lobster & Gnocchi with Red Beet Sauce; US Divers Scallops with Wasabi Pearls and Soy Foam; and Chilean Sea Bass with Pommes Maxime. The Gnocchi, a type of pasta provided a chewy texture to the lobster meat. Wasabi Pearls and Soy Foam indicated that molecular technique, a modern approach in the kitchen was used in the preparation of the dish. Chilean Sea Bass is always welcome in any dinner plate and the garnish, the Pommes Maxime on top, provided a crispy umbrella- like structure to the presentation. Unfortunately, the fish is fast disappearing because of overfishing and some restaurants have discontinued the use of this fish. The service of the red wine, Lacrima di
Morro d’ Alba Giusti ( Italia) was the perfect match to the next two dishes: Roast Pork Belly with Mustard Greens & Chilli Foam and Not So Traditional US Angus Beef
FOR THE SAUCE: 1/2 cup unsalted butter, softened 1 cup sifted powdered sugar 1/2 teaspoon vanilla extract 1 tablespoon best-quality bourbon or rye Pinch of salt FOR THE BREAD PUDDING: 8 cups torn or cubed stale raisin bread (about 1 large loaf) 1 cup coarsely chopped pecans 1/4 cup granulated sugar 1/2 teaspoon cinnamon 1/4 teaspoon mace 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/4 cup unsalted butter, melted 2 cups half-and-half 1 cup heavy cream 4 large eggs 1 cup packed light brown sugar 2 teaspoons vanilla extract 1 cup mashed baked garnet sweet potatoes
To make the sauce, in a large bowl use an electric mixer to cream together the butter and powdered sugar until light and fluffy. Mix in the vanilla, liquor and salt. Continue mixing until smooth and creamy. Cover and set aside. Also can be stored, covered, in the refrigerator for up to a month.
For the bread pudding, heat the oven to 350 F. Coat a 2- quart baking dish or individual ramekins with cooking spray.
In a large bowl toss together the raisin bread with the pecans, then set aside.
In a small bowl, mix together the granulated sugar, cinnamon, mace, nutmeg and salt. Toss the sugar mixture over the bread and pecans, then stir well. Drizzle everything with the melted butter, then toss to evenly distribute.
In a medium bowl, whisk together the halfand-half, cream, eggs and brown sugar. Add the vanilla and sweet potatoes, then mix well. Pour the sweet potato- cream mixture over the bread mixture and stir until well blended. Let it stand for about 5 minutes, then spoon into the prepared baking dish or ramekins.
Bake for 45 to 55 minutes ( bake ramekins for just 15 to 20 minutes), or until set.
As soon as the bread pudding comes out of the oven, top with hard sauce so that it melts into the crevices. Serve warm. AP