Annual Fall Open House

Fall into Your New Career at The Cambridge School of Culinary Arts!

Looking to turn your passion into your career? "Fall into your new career" at our Annual Fall Open House on Saturday, November 3, 2007, from 11:00am to 3:00pm! The Open House will showcase the School's culinary programs, featuring cooking demonstrations by chef/instructors, cooking competition between students, food tastings, and networking with current culinary students and industry professionals.

The Director, Roberta L. Dowling, CCP and members of the Admissions staff will be on hand to answer any questions you may have about pursuing an education in the culinary and pastry arts.

The Open House will be held in the kitchens and classrooms of The Cambridge School of Culinary Arts, located at 2020 Massachusetts Avenue in Cambridge. Anyone who is looking to pursue a career in the culinary arts or anyone who is curious about the school is welcome to attend. The Open House is free.

Cooking demonstrations will begin at 11:30 am and will feature Chef Rosario Del Nero, instructor in the Italian curriculum in the Professional Chef's Program, Delphin Gomes, Director of the Professional Pastry Program, and Lisa Raffael, baking instructor in the Professional Chef's Program.

Call 617-354-2020 to learn more about this exciting opportunity or email lcrudele@cambridgeculinary.com to RSVP.

Annual Fall Open House
Saturday, November 3, 2007
11:00 am – 3:00 pm
Free and Open to the Public
All Are Welcome! See you there!

The Cambridge School of Culinary Arts
2020 Massachusetts Avenue
Cambridge, MA
617-354-2020
www.cambridgeculinary.com

Recipes from the Annual Fall Open House 2007

Pumpkin and Sweet Tomato Sauce Sauté

2 pounds of pumpkin, peeled, seeded, and chopped into cubes
1/4 cup canola oil

Sweet Tomato Sauce:
1 teaspoon crushed garlic
1 cup water
1/2 teaspoon salt
1/2 cup sugar
4 ounces tomato sauce
1/2 teaspoon ginger root, shredded
1 teaspoon coriander seeds, toasted and ground
1/4 teaspoon white pepper

Yogurt Sauce:
1/4 teaspoon minced garlic
1/4 teaspoon salt
3/4 cup plain yogurt

Garnish:
Fresh mint, finely shaved

1. Heat oil in a frying large frying pan. Do not crowd the pumpkin. Sauté in batches if necessary. Allow the pumpkin to sear on both sides. Pumpkin should still be partially raw. Remove from heat and set aside.

2. Combine the ingredients for the Sweet Tomato Sauce. Evenly pour over the sautéed pumpkin.

3. Cover and cook 20 to 25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated.

4. Combine the ingredients for the yogurt sauce.

5. Plate the pumpkin and layer some of the Yogurt Sauce on top. Garnish with a sprinkling of fresh mint.

Smoked Salmon, Leek, and Potato Frittata

8 new potatoes, sliced in half moon discs
12 large eggs
1/3 cup sour cream
2 TBS horseradish
2 TBS dill, finely chopped
2 TBS chives, chopped or snipped
2 tsp. salt
1 tsp. pepper
2 leeks, chopped and soaked in cold water to clean
4 TBS butter
¼ lb. smoked salmon, sliced into small pieces (about ¼" x 1")
¼ lb. brie, rind removed and cheese cut into small cubes
½ cup scallions, cut on the bias, for garnish

Preheat oven 350º

1. Place the potato rounds into a pot of cold water and bring to a boil. Cook until potatoes are crisp-tender. Drain and refresh under cold running water to stop the cooking process. Pat dry with paper towel and set aside until ready to use.

2. In a large bowl, whisk together the eggs, sour cream, horseradish, dill, chives, salt, and pepper.  Set aside until ready to use.

3. Remove the leeks from the soaking water.  Rinse the leeks under water to remove any remaining grit.

4. Melt the butter in an oven-proof skillet (preferably a non-stick skillet) over medium heat.  Add the leeks and sauté until soft, about 5-7 minutes.  Add the cooked potatoes, layer them evenly over the bottom of the pan and cook to finish cooking the potatoes.  Pour the egg mixture over the potatoes and leeks.  Bake in a preheated oven for 7 minutes, remove the pan from the oven, and distribute the salmon and brie over the top of the mixture.  Place the mixture back into the oven and bake for additional 7-10 minutes or until puffed and golden.  Invert the frittata onto a cutting board and then invert again onto a serving platter.  Cut the frittata into wedges and garnish with the chopped scallions.

Capon Salad

3 pounds capon, poached until tender, boned, and cubed
3 cups celery, cut into ¼ inch dice
1 cup golden raisins soaked in warm water to soften and drained 
1 cup pistachio nuts, blanched and skins removed
1½ cups fruity olive oil
6 TBS wine vinegar
1 TBS plus one teaspoon aged Balsamic vinegar
Salt and freshly ground pepper, to taste
2 cups pomegranate seeds
1 cup Parmigiano-Reggiano shavings (optional)

1. In a large bowl, combine the capon, celery, raisins, and pistachio nuts. Gently toss to evenly distribute ingredients.

2. In a mixing bowl, whisk together the olive oil, wine vinegar, and the Balsamic vinegar. Pour over the capon mixture. Season with salt and pepper.

3. Mound the salad on a bed of mixed greens on a serving platter. Garnish with the pomegranate seeds and sprinkle with the shaved Parmigiano-Reggiano.

Wild Mushroom and Barley Soup

(Adapted from New England Soup Factory Cookbook by Marjorie Druker)

2 TBS olive oil
2 cloves garlic, minced
1½ cups diced onions
1½ cups diced carrots
½ cup diced celery
3 large portabella mushrooms, gills removed and chopped
1 cup sliced shiitake mushrooms
1 cup sliced chanterelle mushrooms
1½ cups pearl barley
2½ quarts chicken or beef stock
2 cups Burgundy wine
1 tsp. dried oregano (or 2 tsp. chopped fresh)
1 tsp. dried basil (or 2 tsp. chopped fresh)
3 TBS tomato paste
2 tsp. balsamic vinegar
Kosher salt and freshly ground black pepper to taste

Makes 10 to 12 servings

1. Heat a stockpot over medium-high heat.

2. Add the olive oil and garlic. Stir quickly and then add the onions, carrots, and celery. Sauté for about 5 minutes, until onion is soft.

3. Add all of the mushrooms and sauté for 5 minutes more.

4. Add the barley, stock, Burgundy, oregano, basil, and tomato paste. Stir well to combine. Bring to a boil. Reduce the heat to medium and simmer for 45 minutes to an hour, until barley is tender (al dente).

5. Remove soup from the heat and add the vinegar, salt, and pepper.