Frank Proto

Soul-Satisfying Chicken Soup

aday — Thu, 26 Jan 2023 17:00:00 +0000

Soul-Satisfying Chicken Soup aday Thu, 01/26/2023 - 12:00 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/chicken%20soup%20header.jpg.webp?itok=vc5lUxHu Chef Frank adapts his grandmother's chicken soup recipe for Epicurious. January 23, 2023

By Frank Proto

On this episode of Epicurious' 4 Levels videos, Chef Frank Proto roasts a whole chicken, makes his own dumplings with the chicken fat and employs soft herbs for freshness.

Chef Frank shares pro soup terms that chefs use in the kitchen while demonstrating his process:

Fond: the brown bits at the bottom of the pan after roasting chicken, the foundation for a lot of good sauces and stocks.
Mirepoix: a fancy word for celery, carrots and onions.
Pincage: lightly browning your tomato paste.

Watch the video for each step and get the recipe below.

Chef Frank's Chicken Soup

Yields 4-6 servings

For the chicken stock:

Yields 3-4 quarts

2 chicken carcasses or 2 pounds chicken wings
1 medium carrot, roughly chopped
1 medium onion, roughly chopped
1 rib celery, roughly chopped
3-4 cloves garlic
1 sprig thyme
2 sprigs parsley
1 bay leaf
2 tablespoons black peppercorns

For the soup:

Yields 4-6 servings

1 whole chicken or 5 chicken thighs (I prefer thighs. The breasts tend to get stringy when you put them in soup.)
2-3 tbs chicken fat
2 cloves garlic
1 medium onion
1 medium carrot
2 ribs celery
1 cup crushed tomatoes
2 yukon gold or similar waxy potatoes
1 sprig thyme
3 sprigs parsley
1 bay leaf
1/2 pound orzo or rice
1/4 cup pecorino romano, grated
Salt
Black pepper

For the dumpling dough:

2 cups flour
1 1/2 teaspoon baking powder
2 tablespoons olive oil or melted chicken fat
1 cup water or chicken stock
1/2 cup pecorino, grated
1 egg
Salt
Black pepper

For the chicken stock:

Roast the chicken at 350 F until golden brown.
Add to a stockpot and cover with cold water. Make sure to deglaze any brown bits from the bottom of the roasting pan and add to the pot.
Bring to a simmer and skim any fat and scum the top. Let simmer for 1 1/2-2 hours.
Strain and reserve.
Skim off chicken fat for use in the final recipe. Ice down if you are going to use it later.

For the soup:

Season the thighs and roast at 350 F until brown.
Heat the chicken fat in a stockpot on medium.
Add the onion and garlic. Sweat until soft.
Add the carrots and celery. Sweat for 3-5 minutes.
Add the roasted chicken and all juice to the pot. Cover with the reserved stock.
Add the tomatoes and bring to a simmer.
Tie the herbs into a bouquet garni and add. Let the soup simmer until the chicken is tender.
Remove the chicken and let cool. Once cool remove the skin and bones and shred.
Add the potatoes and simmer for 15 minutes.
Add the dumplings and cook for 10 minutes.
Remove the bouquet. Season with salt and pepper.
Serve with the shredded chicken, chopped parsley and pecorino.

For the dumpling dough:

Combine all of the dry ingredients.
Combine egg, olive oil and chicken fat. Add dry ingredients and mix to form a soft dough.
Using a teaspoon, drop into the soup.

Learn the basics of stock, soups and sauces in our �� Arts program.

Soups Recipe ICE Instructors Video Epicurious

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Recipe steps

For the chicken stock;
Step 1 - Roast the chicken at 350 F until golden brown;

Step 2 - Add to a stockpot and cover with cold water. Make sure to deglaze any brown bits from the bottom of the roasting pan and add to the pot;

Step 3 - Bring to a simmer and skim any fat and scum the top. Let simmer for 1 1/2-2 hours;

Step 4 - Strain and reserve;

Step 5 - Skim off chicken fat for use in the final recipe. Ice down if you are going to use it later;

For the soup;
Step 6 - Season the thighs and roast at 350 F until brown;

Step 7 - Heat the chicken fat in a stockpot on medium;

Step 8 - Add the onion and garlic. Sweat until soft;

Step 9 - Add the carrots and celery. Sweat for 3 5 minutes;

Step 10 - Add the roasted chicken and all juice to the pot. Cover with the reserved stock;

Step 11 - Add the tomatoes and bring to a simmer;

Step 12 - Tie the herbs into a bouquet garni and add. Let the soup simmer until the chicken is tender;

Step 13 - Remove the chicken and let cool. Once cool remove the skin and bones and shred;

Step 14 - Add the potatoes and simmer for 15 minutes;

Step 15 - Add the dumplings and cook for 10 minutes;

Step 16 - Remove the bouquet. Season with salt and pepper;

Step 17 - Serve with the shredded chicken, chopped parsley and pecorino;

For the dumpling dough;
Step 18 - Combine all of the dry ingredients;

Step 19 - Combine egg, olive oil and chicken fat. Add dry ingredients and mix to form a soft dough;

Step 20 - Using a teaspoon, drop into the soup;

Chef Frank’s Crown Roast of Lamb

ablustein — Fri, 22 Oct 2021 16:06:40 +0000

Chef Frank’s Crown Roast of Lamb ablustein Fri, 10/22/2021 - 12:06 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/frankproto_crownroastlamb_HEROjpg.jpg.webp?itok=CNJ-IsIu Making this showstopping main course at home is easier than you think. October 22, 2021

By Frank Proto

In the latest episode of Epicurious’ Four Levels series, Chef Frank expertly demonstrates how to butcher two racks of lamb before tying them together for a stunning crown roast.

One of the techniques that turns this dish into a show-stopper is Frenching the bone, or completely cleaning the excess fat from the ribs. “This is one of those dishes that has tons of ‘wow’ factor,” Chef Frank says.

When it comes to roasting, Chef Frank offers up a pro tip, starting the oven at 425 to 450 F for 10 minutes to begin the browning process before lowering the oven to 325 to 350 F until the lamb has reached an internal temperature of 120 to 125 F.

“The key here is not to overcook your lamb,” he says. “You want to get it nice and pink in the middle. You don’t want this to be brown and dry.” The end result is beautifully carved lamb chops served with a vibrant and zesty sauce verte — no fork or knife required.

Watch the video below for more pro tips from Chef Frank.

Study protein cookery in our �� Arts Program.

Crown Roast of Lamb with Sauce Verte

Serves 4

Herb salt rub

Ingredients

4 sprigs rosemary, stripped
10 sprigs thyme, stripped
1 tbsp black pepper
1/2 cup kosher salt
1/4 cup Dijon mustard

Directions

Place the rosemary, thyme, pepper and salt in a food processor. Puree until the herbs and salt are combined well. Save Dijon mustard for assembly.

Sauce Vert

2 sprigs dill
1 bunch Italian parsley
1 bunch chives
1 clove garlic
2-3 tbsp tarragon vinegar
2 tbsp capers
2 egg yolks
4 anchovy fillets in oil
1-1 1/2 cup vegetable oil
Salt
Pepper
Water

Directions

Place everything in a blender except for the oil, salt and pepper. Puree until smooth. Season with salt and pepper. Add water if the mix is too thick. Slowly add the oil to the running machine to form a thick mayonnaise.

Assembly

Tie the racks together and shape into a crown. Rub with mustard and season with the herb salt. Cover the bones with foil so they don’t burn.

Roast in a preheated 425 F oven for 10-12 minutes. Lower the oven to 325 F, then let cook until the lamb is medium-rare (about 125-130 F) internal temperature. Remove and let rest for at least 10 minutes.

Slice and serve with sauce vert.

�� Arts Recipe Meat Lamb

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Chef Frank’s Coconut Panna Cotta

abaker — Tue, 12 Oct 2021 20:27:08 +0000

Chef Frank’s Coconut Panna Cotta abaker Tue, 10/12/2021 - 16:27 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/epicurious_frankproto_pannacotta_hero.jpg.webp?itok=ywKfp9pI Take a tip from Chef Frank and up your pudding game with this layered dessert. October 12, 2021

By Frank Proto

Want to take your homemade pudding to new heights? Chef Frank Proto shares an elevated take on coconut pudding in the latest episode of Epicurious’ 4 Levels series.

Chocolate, vanilla, banana or any which way you cut it, homemade pudding is a comforting dessert that can be easily made at home. The Italian version is known as panna cotta and requires the same method of thickening sweetened cream with gelatin. Chef Frank flavors his panna cotta with coconut and layers it with bright, acidic mango gelée and sweet pandan foam.

“Pandan leaf is common in Southeast Asia. It has a very popcorn or grassy note to it, and you’ll see it used in a lot of desserts,” Frank says. “I’m not an expert on Southeast Asian flavors, but, as a chef, I constantly like to experiment with new ingredients and this is fairly new to me and I just think it’s wonderful.”

Watch Chef Frank’s demo in Epicurious’ latest 4 Levels series and get the accompanying recipe below.

Learn more about earning a Pastry & Baking diploma at ICE.

Coconut Panna Cotta with Mango Gelée & Pandan Foam

Yields 6-8 servings

Mango Gelée

Ingredients

3 sheets gelatin (gold)
400 grams mango puree
Juice of one lime

Directions

Bloom the gelatin in cold water; reserve.
Heat the mango puree and add the lime juice.
Squeeze out excess water of gelatin and add to the mango puree; place in the bottom of a glass and let set.

Coconut Panna Cotta

Ingredients

500 milliliters heavy cream
1500 milliliters coconut milk
301 grams sugar
15 grams gelatin sheets (gold)

Directions

Heat the cream, coconut milk and sugar in a sauce pan until just below a simmer.
Bloom the gelatin in cold water.
Add the gelatin to the cream and coconut mixture. Strain and chill but not so cold that it sets only enough so it doesn’t melt the mango.
Pour over the layer of mango gelée and let set.

Pandan Foam

Ingredients

1 quart half-and-half
¾ cup sugar
2 ounces pandan leaf
Zest of 1 lime
½ tsp xanthan gum

Directions

Heat the half-and-half and sugar to a simmer.
Turn the heat off, add the pandan leaf and lime zest and let steep for 5 minutes.
Put the pandan mixture into a vita prep with only half of the leaves (about 1 ounce, discard the rest). Puree until the mixture turns green. With the blender running, add the xanthan gum and puree on high for 1 minute.
Strain through a chinois and chill in an ice bath. Once chilled, add to a siphon and charge with two No2 canisters; reserve.

Garnish and Assembly

Ingredients

Young coconut, diced
Fresh mango, diced

Spray pandan foam on top of reserved parfaits, garnish with diced mango and coconut and serve immediately.

Find more culinary inspiration in Epicurious' 4 Levels video series.

Recipe Pastry Arts ICE Instructors Epicurious Video

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Recipe steps

Mango Gelee;
Step 1 - Bloom the gelatin in cold water, reserve;

Step 2 - Heat the mango puree and add the lime juice;

Step 3 - Squeeze out excess water of gelatin and add to the mango puree; place in the bottom of a glass and let set;

Coconut Panna Cotta;
Step 4 - Heat the cream, coconut milk and sugar in a sauce pan until just below a simmer;

Step 5 - Bloom the gelatin in cold water;

Step 6 - Add the gelatin to the cream and coconut mixture. Strain and chill but not so cold that it sets only enough so it doesn’t melt the mango;

Step 7 - Pour over the layer of mango gelée and let set;

Pandan Foam;
Step 8 - Heat the half-and-half and sugar to a simmer;

Step 9 - Turn the heat off, add the pandan leaf and lime zest and let steep for 5 minutes;

Step 10 - Put the pandan mixture into a vita prep with only half of the leaves (about 1 ounce, discard the rest);

Step 11 - Puree until the mixture turns green. With the blender running, add the xanthan gum and puree on high for 1 minute;

Step 12 - Strain through a chinois and chill in an ice bath. Once chilled, add to a siphon and charge with two No2 canisters, reserve;

Chef Frank's Meat Paella

aday — Wed, 30 Jun 2021 16:44:48 +0000

Chef Frank's Meat Paella aday Wed, 06/30/2021 - 12:44 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/rabbit%20and%20morcilla%20paella%20header.jpg.webp?itok=bqubzDpm How to use rabbit and morcilla instead of seafood in the Spanish specialty. June 30, 2021

By Frank Proto

On the latest episode of Epicurious' 4 Levels series, Chef Frank Proto prepares one of his specialty dishes: paella. Here's his professional approach from saffron and sofrito to rabbit and sausage.

Chef Frank uses morcilla, a smoky and delicious blood sausage, and rabbit for flavor. He shows how to properly cut an onion and pepper, and explains why he adds Italian long hot peppers and fava beans.

Watch his demo in the video and get the complete recipe below.

Study Spanish and more international cuisines with Chef Frank in �� Arts at ICE.

Rabbit and Morcilla Paella

Yields 4-6 servings

¼ cup extra virgin olive oil
4 rabbit legs, chopped into 2 inch pieces
2 pieces morcilla, sliced into thick slices
1 1/2-2 cups bomba or calasparra rice
3-4 padron peppers or 2 Italian long hot peppers, sliced into rings
1 sprig thyme
1 cup sofrito (see recipe below)
4-6 cups chicken stock
1 cup fava beans, blanched and peeled
2 scallions
Extra virgin oil for garnish

Heat a paella pan on medium-high heat, then add the olive oil.
Season the rabbit with salt and pepper and add to the pan. Brown on all sides. Remove from the pan and set aside.
Add the morcilla to the same pan and brown on both sides. Remove and set aside.
Add the peppers to the pan and cook for 2-3 minutes, then add the rice and coat in the oil. When the rice turns bright white, add the sofrito and stir well.
Add the rabbit, morcilla and thyme to the pan, and add stock to cover the rice.
Bring to a simmer and season with salt and pepper. Stir to mix well. Make sure the rice is spread evenly and let simmer for about 20 minutes. Do not stir anymore.
Add the favas and let cook for another 5 minutes. Add a little extra virgin oil and let cook until it starts to fry the rice on the bottom of the pan and a socarrat forms (it will smell slightly burnt). Remove from the heat, sprinkle with scallions and serve.

Sofrito

Yields 1 pint

Ingredients

¼ cup extra virgin olive oil
2 white onions, small dice
4 cloves garlic, minced
1 red bell pepper, small dice
1 pinch saffron
1 cup peeled crushed tomatoes
½ cup chicken stock
1 bay leaf
Salt
Pepper

Directions

Heat the oil in a large sauté pan over medium heat. Add the onions and a pinch of salt and sweat them out without color for about 3 to 5 minutes.
Add the garlic and cook until fragrant, about 2-3 minutes more.
Add the saffron and bell peppers and cook for another 5 minutes.
Add the tomatoes, chicken stock and bay leaf. Season with salt and pepper and let simmer for 10-15 minutes. Set aside for later use.

Global Cuisine Recipe �� Arts Cooking ICE Chef Epicurious Video

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How to Make Pork Chops Tender

aday — Wed, 23 Jun 2021 20:14:59 +0000

How to Make Pork Chops Tender aday Wed, 06/23/2021 - 16:14 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/pork%20chop%20header.jpg.webp?itok=-Kk7KIEr Chef Frank Proto shares his pro recipe with chimichurri. June 24, 2021

By Frank Proto

On the latest episode of Epicurious' 4 Levels series, Institute of �� Education Chef Frank Proto demonstrates how to make pork chops soft and juicy with a brine.

Many a home and professional chef have been captivated for years by the best method for how to make a pork chop tender.

Chef Frank sources a heritage breed Berkshire pig that's lovingly cared for and fatty. When it comes to how to get pork chops tender, he recommends using a brine — a salty solution of water, spices and herbs — rather than a marinade. He uses a bag so the pork chops are totally covered in brine, which he refrigerates for 5-6 hours.

A cast-iron pan gives the pork chops a good sear and renders the fat for crispiness, while keeping the pork chops soft. Once the pork springs back when poked, he adds aromatics and bastes the meat with butter. Chef Frank's final touch: a chimichurri sauce for herby and grassy flavors.

Watch the video for the demo and get the complete recipe below.

Pork Chop with Chimichurri

Yields 2 servings

3 tablespoons vegetable oil
2 Berkshire pork chops, fat on and bone in
2 cloves garlic, crushed
2 sprigs thyme
3-4 tablespoons unsalted butter
Chimichurri (see recipe below)

For the brine:

2 cups water
3 tablespoons light brown sugar
1/4 cup cider vinegar
3 tablespoons salt
3 cloves garlic, crushed
1 bay leaf
2 sprigs thyme
8 black peppercorns
1/4 teaspoon chili flakes

Add all the brine ingredients to a sauce pot and bring to a simmer. Then remove from the heat and let it sit until cold.
Place the pork chops in a Ziploc bag and pour in the brine. Let sit refrigerated for 5-6 hours and no longer than 24 hours.
Heat a cast-iron skillet on medium-high heat. Remove the pork chops from the brine, dry them off and lightly season with salt and pepper.
Add the oil to the pan, then add the pork chops. Let the meat brown on one side, cooking for 5-7 minutes. Then flip them over and cook on the other side.
After 4-5 minutes add the butter, garlic and thyme. Baste the pork chop over medium heat until done, about 7-8 minutes.
Remove from the pan and let the pork chops rest for 7-8 minutes. Serve with the chimichurri.

Chimichurri

Ingredients

1 bunch Italian parsley, chopped
1 bunch cilantro, chopped
1 sprig fresh oregano, chopped
1 bunch scallions, thinly sliced
2 cloves garlic, chopped
1 small Fresno chili, chopped
1/4 cup Sherry vinegar
1/4 cup extra virgin olive oil
1/2 cup vegetable oil
Salt
Black pepper

Directions

Add all ingredients to a food processor and season with salt and pepper.
Pulse mixture 3-4 times and set aside for service.

Study with Chef Frank in �� Arts at ICE.

Pork Recipe ICE Chef Video Epicurious

Berkshire pork chops

Submitted by Saundra J Dern on August 6, 2021 4:37pm

As Berksire Pork Chops are not available to me will this recipe work on l pork I purchase at the Local meat market. The pork they sell is raised by local farmers.

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Duck Confit Ravioli

aday — Wed, 09 Jun 2021 16:46:11 +0000

Duck Confit Ravioli aday Wed, 06/09/2021 - 12:46 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Image%20from%20iOS%20%2826%29.jpg.webp?itok=HaO48Wp4 Chef Frank Proto demonstrates how to prepare the elevated pasta dish. June 9, 2021

By Frank Proto

On the latest episode of Epicurious' 4 Levels series, Chef Frank Proto shares his pro ravioli recipe, including ravioli filling and ravioli sauce for a nettle pasta.

"Making pasta is not as difficult as people think," Chef Frank assures. He uses Italian 00 flour for silkiness and wild nettles for green pasta dough with a taste like tangy spinach.

Chef Frank incorporates multiple duck products: duck eggs, duck legs and rendered duck fat. Duck eggs are bigger and richer than chicken eggs because ducks eat different things than chickens. Duck confit is a way of curing and preserving the duck legs: You cure the meat with coarse salt, which takes out moisture and flavors the duck. You cook it in its own fat and store it in its own fat.

Watch the video for Chef Frank's demo, and get the complete ravioli recipe below.

Study pasta making with Chef Frank in �� Arts at ICE.

Duck Ravioli

Yields 6 servings

Duck Confit

4 duck legs, thigh bone removed
2 shallots, sliced
1 bunch thyme
5 dry bay leaves
Fresh cracked black pepper
2 cups salt
1/2 cup sugar
2 quarts rendered duck fat

Directions

Mix shallots, thyme, bay leaves, black pepper, salt and sugar in a bowl.
Put a thick layer of the salt mixture in a hotel pan. Rub the legs with the salt on both sides with the salt mixture then lay them flesh side down on the bed of salt.
Top the legs with the rest of the salt mixture.
Cover and let sit for 12 to 24 hours.
Melt duck fat in a Dutch oven.
Remove duck legs from the salt mixture, rinse in water and pat dry. Add the legs to the fat flesh side down.
Put in a 250 F oven until tender.

Ravioli Dough

Ingredients

3 duck eggs
3 cups nettle leaves
1 pound “00” flour
Salt

Directions

Place nettle leaves in cold water and let sit for 10 to 15 minutes.
Remove from the water and blanch in boiling water for about 1 minute.
Chill in ice water. Squeeze out all excess water and add to a blender with the duck eggs and a large pinch of salt. Puree until smooth.
Put the flour on a bench or cutting board and make a large well. Pour the duck egg and nettle mixture in the center and start to work it into the flour. Mix enough flour in to make a stiff dough (you may not need all of the flour).

Ravioli Filling

Ingredients

4 duck legs, picked and rough chop (see above)
1/2 cup Parmesan, grated
1/4 tsp fresh thyme, chopped
1/2 cup mascarpone
1 duck egg
Salt
Pepper

Directions

Mix duck meat, Parmesan, thyme, mascarpone and duck egg in a bowl, season with salt and pepper.

Assembly

Bench flour
Pasta dough
Filling
Egg wash
4 duck eggs, for garnish

Directions

Roll the pasta dough as thin as the machine will go, then split into two pieces.
Brush the first piece with a light layer of egg wash. Put a large spoonful of the filling in small piles on the dough. Make a small well in each pile.
Separate the yolks from the duck eggs and place in the well.
Cover with the other piece of dough and crimp around the filling.
Cut with the large round cutter. Place on a floured sheet tray.
Boil a pot of salted water, place ravioli in water and cook for 3-4 minutes. Remove from water, and reserve water for sauce (see below).

Ravioli Sauce

Ingredients

4-6 ounces butter
1/2-3/4 cup Parmesan, grated
Black pepper
Pasta water

Put 3 to 4 ounces of pasta water in a pan. Add the butter and melt.
Add the ravioli and let cook briefly until the sauce thickens lightly.
Add half of the cheese, shut off the heat and swirl the pan to incorporate the cheese.
Season, serve with fresh cracked black pepper and top with grated cheese.

Learn more about earning a �� Arts diploma — complete with plenty of pasta making — at ICE.

Pasta Recipe ICE Instructors Epicurious Video Cooking

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A Croque Monsieur-Inspired Baked Potato

aday — Tue, 25 May 2021 20:45:54 +0000

A Croque Monsieur-Inspired Baked Potato aday Tue, 05/25/2021 - 16:45 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/baked%20potato%20header.jpg.webp?itok=bmr5G-Tf Chef Frank roasts his potatoes in a salt crust and shares the recipe. May 26, 2021

By Frank Proto

ICE Chef Frank Proto prepares a professional-level potato on Epicurious' 4 Levels series using all of the toppings that are usually on a traditional Croque Monsieur sandwich.

Chef Frank demonstrates how to prepare a flavorful baked potato with crispy skin (and a bed of cheese). He uses a German butterball potato for dryness, fluffiness and a little bit of waxiness; flavored salt for a slight thyme flavor; and meat to add flavor. The base of his filling is Italian speck, a slightly smoky ham, and he tops the stuffed potato with French bechamel sauce and rich, grated Gruyere.

Watch the demo in the video and get the complete recipe below.

Study with Chef Frank in �� Arts at ICE.

Croque Monsieur-Inspired Baked Potato

Yields 4 servings

Baked Potatoes

4 large German butterball potatoes
1 cup kosher salt
8 sprigs thyme leaves, picked
3 tablespoons olive oil

Directions

Preheat the oven to 400 F.
Place picked thyme and salt in a food processor and pulse.
Coat potatoes lightly with oil and roll in the herb salt.
Bake at 400 F for 10 minutes, then lower the oven to 350 F and cook until the potatoes are soft in the middle.
When done, cut down the middle, scoop half of the insides out and place in a large bowl, set aside.

Ham Filling

Ingredients

2 tablespoons butter
1 large shallot, sliced
4 ounces speck, julienned
1 sprig thyme
1/2-3/4 cup creme fraiche
Potato insides (see above)
Salt
Pepper

Directions

Heat the butter in a saute pan.
Add the shallot and thyme, sweat.
Add the speck and cook until lightly brown.
Remove thyme and discard.
Add mixture to the bowl of scooped out potato insides, then add the creme fraiche and mix well.
Season with salt and pepper.

Bechamel Topping

Ingredients

2.5 cups milk
1.5 ounces butter
1.5 ounces flour
1 clove garlic, crushed
1 small bay leaf, dried
Salt
Pepper

Heat butter in a saucepot.
Add the flour and cook for 3-5 minutes without any color. It should smell like baking bread.
Add the garlic, bay leaf and milk and bring to a simmer.
Cook for about 10 minutes, stirring constantly.
Remove from the heat, season and strain.

Assembly

1 cup Gruyere, grated
Bechamel
Potato filling
Potato bases

Stuff the potato bases with the ham-potato filling.
Top with a thick layer of béchamel.
Top with grated gruyere and place under the broiler until golden brown.

ICE Chef Epicurious Video Recipe Potatoes

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Chef Frank's Crab Chowder

aday — Tue, 12 Jan 2021 17:06:21 +0000

Chef Frank's Crab Chowder aday Tue, 01/12/2021 - 12:06 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/chowder%20header.jpg.webp?itok=xvyyrQED The sweet and flaky seafood is perfect for this soup. January 15, 2021

By Frank Proto

In the latest episode of Epicurious' 4 Levels series, Chef Frank Proto demonstrates his take on chowder, the hearty soup typically made with seafood.

Chef Frank sources live crab, starchy potatoes, jumbo lump crab meat for body and texture, and big, thick chunks of bacon called lardon for his crab chowder. He purees half of his soup for thickening and adds cream for a more luxurious flavor. And of course, he makes his crackers from scratch, adding parsley, thyme and bacon fat.

"Chowder is a rustic soup, if it's not perfect don't worry about it," Chef Frank says. Watch the video for his demo, and get the complete recipe below.

Crab Chowder

"I love chowder, but I find usually it is too thick and heavy due to the fact that most people thicken their recipes with a roux," Chef Frank says. "This recipe is close to a classic chowder, thickened with potatoes and cream."

Crab Stock

Yields about 1 gallon

1/4 cup clarified butter
8 blue claw crabs (top shell, gills & guts removed), chopped
2 small onions, rough chop
3 stalks celery, rough chop
4 cloves garlic
1 cup dry sherry (fino)
1 bay leaf
10 parsley stems
1 sprig thyme
6 quarts water

Directions

Heat a large stockpot on medium. Add the clarified butter, then the crabs. Let sweat (without color) for 6-7 minutes.
Add the onions, celery and garlic. Sweat for another 5-7 minutes.
Deglaze with the sherry and cook until the alcohol has evaporated.
Add the bay leaf, parsley stems, thyme and water. Let come to a simmer.
Skim any scum off the top and simmer for about 45 minutes to an hour. Strain through a chinois and use immediately or chill rapidly for later use.

Chowder

Yields 6-8 servings

Ingredients

1/4 pound unsalted butter
1/2 pound slab bacon, medium dice, skin removed
3 small onions, medium dice
4 cloves garlic, minced
4 stalks celery, medium dice
4 pounds Idaho potatoes, peeled, large dice
4 quarts crab stock
1 bouquet garnis (1 sprig thyme, 1 small bay leaf, 8 parsley stems)
2 cups heavy cream
1 1/2 pounds jumbo lump crab, Dungeness crab or king crab, meat only
3 tablespoons dry sherry (fino)
Salt
Black pepper (fresh cracked)

Heat a large pot on medium. Add the butter and bacon. Cook the bacon through without color, about 7 minutes.
Add the onions and garlic, sweat until soft with no color. Add the celery, potatoes, stock and bouquet garnis. Bring to a simmer. Skim any scum.
Simmer until the potatoes are tender, about 25 minutes. Remove from the heat.
Puree half of the soup (vegetables only, do not puree the bacon) in a Vitamix and return to the pot.
Add the cream and sherry. Season with salt and pepper.
Bring back to a simmer and then add the crab to heat through. Try to leave the crab as whole as possible.

Oyster Crackers

Yields about 2 cups

Ingredients

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
2 tbsp lard or bacon fat, cold
1/4 cup parsley, chopped
1 teaspoon fresh thyme leaves
1/3 cup ice water

Directions

Preheat oven to 350 F. Mix the flour, salt, sugar and baking powder in a food processor.
Add the parsley and thyme. Pulse until combined.
Add the lard or bacon fat. Pulse until the mixture is mealy.
Add the ice water until a ball forms.
Remove the dough, wrap in plastic film and let rest for 20-30 minutes.
Roll out the dough on a floured surface to about 1/8 in thick.
Cut into circles with a large pastry tip.
Lay on a sheet tray in one layer and bake for 15 minutes at 350 F and then lower the oven to 200 F and dry out for 25 minutes.

Study soups and seafood with Chef Frank in �� Arts at ICE.

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Recipe steps

For the Crab Stock;
Step 1 - Heat a large stockpot on medium;

Step 2 - Add the clarified butter, then the crabs. Let sweat without color for 6 7 minutes;

Step 3 - Add the onions, celery and garlic. Sweat for another 5 7 minutes;

Step 4 - Deglaze with the sherry and cook until the alcohol has evaporated;

Step 5 - Add the bay leaf, parsley stems, thyme and water. Let come to a simmer;

Step 6 - Skim any scum off the top and simmer for about 45 minutes to an hour;

Step 7 - Strain through a chinois and use immediately or chill rapidly for later use;

For the Chowder;
Step 8 - Heat a large pot on medium. Add the butter and bacon;.

Step 9 - Cook the bacon through without color, about 7 minutes;

Step 10 - Add the onions and garlic, sweat until soft with no color;

Step 11 - Add the celery, potatoes, stock and bouquet garnis. Bring to a simmer. Skim any scum;

Step 12 - Simmer until the potatoes are tender, about 25 minutes. Remove from the heat;

Step 13 - Puree half of the soup (vegetables only, do not puree the bacon) in a Vitamix and return to the pot;

Step 14 - Add the cream and sherry. Season with salt and pepper;

Step 15 - Bring back to a simmer and then add the crab to heat through. Try to leave the crab as whole as possible;

For the Oyster Crackers;
Step 16 - Preheat oven to 350 F. Mix the flour, salt, sugar and baking powder in a food processor;

Step 17 - Add the parsley and thyme. Pulse until combined;

Step 18 - Add the lard or bacon fat. Pulse until the mixture is mealy;

Step 19 - Add the ice water until a ball forms;

Step 20 - Remove the dough, wrap in plastic film and let rest for 20 30 minutes;

Step 21 - Roll out the dough on a floured surface to about 1/8 in thick;

Step 22 - Cut into circles with a large pastry tip;

Step 23 - Lay on a sheet tray in one layer and bake for 15 minutes at 350 F and then lower the oven to 200 F and dry out for 25 minutes;

Chef Frank's Pork Shoulder Sausage Breakfast Sandwich

aday — Wed, 20 May 2020 17:08:04 +0000

Chef Frank's Pork Shoulder Sausage Breakfast Sandwich aday Wed, 05/20/2020 - 13:08 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/breakfast%20sandwich%20header%202.jpg.webp?itok=Ox8HMK_1 You make this for people you care about. May 20, 2020

By Frank Proto

Epicurious' 4 Levels series features amateur and advanced home cooks preparing a comfort food alongside an Institute of �� Education Chef demonstrating the professional approach to the dish. In this week's episode, Chef Frank Proto prepares his take on a breakfast sandwich.

Chef Frank's sandwich combines tender, square cream biscuits that hold up well, flavorful pork shoulder sausage and creamy cheese. He seasons everything throughout the process, including his eggs, and grates the cheese so it melts faster on the eggs.

"I think breakfast sandwich, I think butter," he says. Watch the video for his techniques, from grinding fatty meat to using the leftover sausage fat for flavor, and get the complete recipe below.

Breakfast Sandwich

Yields 4-6 servings

Cream Biscuits

Yields 6 servings

Adapted from James Beard

2 cups all-purpose flour
1 1/2 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
1 1/2 cups heavy cream
3 tablespoons melted butter

Directions

Mix the dry ingredients in a large bowl. Add the cream and stir to combine.
When most of the cream is absorbed, turn the dough out onto a flat surface and roll to about 1-inch thickness.
Cut into six large biscuits, brush tops with melted butter and bake on a sheet tray (ungreased) for about 15 minutes at 400 F.

Breakfast sausage

Yields 4-6 servings

Ingredients

1 tablespoon vegetable oil or lard
1 medium onion, minced
2 cloves garlic, minced
2 pounds pork butt, ground
1 teaspoon ground black pepper
1 1/2 tablespoons kosher salt
2 tablespoons brown sugar
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
½ teaspoon chili flakes
1/4 cup ice cold water

Heat the fat in a sauté pan. Add the onions and garlic. Sweat until soft. Chill.
Add all the ingredients, including cooled onion and garlic mixture, to a bowl. Mix well to incorporate all the spices. Add the water and mix again.
The finished mixture should be a little sticky. Chill. Make into patties.

Assembly

Biscuits
Sausage mixture
6 eggs
2 tablesoons butter
1 pound pepper jack cheese, grated
Sriracha hot sauce
Salt
Black pepper

Add 1 tablespoon butter to a large sauté pan and sauté the sausage patties.
Remove and set aside in a warm place.
Add the other tablespoon of butter to the pan and crack the eggs, season with salt and pepper. Cook for 1-2 minutes then flip. Top each egg with grated cheese. Cook for another 2-3 minutes (I like my yolks runny so I cook the eggs less).
Cut the biscuits in half. Place a sausage patty on the bottom half. Top with the egg and cheese. Add hot sauce to taste and serve.

See more pro breakfast recipes from Epicurious' 4 Levels series.

�� Arts

ICE Instructors Video Recipe Breakfast Eggs Sandwiches Epicurious

Frank, you are the best!

Submitted by Frank the best on May 24, 2020 6:08pm

Clearly Frank, you are the best. Keep up your good work. Me and my kids are enjoying your healthy food. The best.

grinder

Submitted by lizz on May 28, 2020 12:13pm

You convinced me to add a grinder to my kitchen aid...the sausage looks amazing, love that it is home made and all ingredients are known! no more mystery meat for me

Wow

Submitted by Burger Lover on May 28, 2020 1:16pm

Just wow. We had them just now and we can agree we are in a food delirium!!! Sooooo gooodddd!!!

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Griddle Nachos with Carnitas and Avocado Crema

aday — Wed, 15 Apr 2020 15:33:01 +0000

Griddle Nachos with Carnitas and Avocado Crema aday Wed, 04/15/2020 - 11:33 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/nachos%20header.jpg.webp?itok=vc3F4kry Chef Frank Proto demonstrates his pro approach to chips, cheese and toppings using a griddle. April 15, 2020

By Frank Proto

Epicurious' 4 Levels series features an ICE chef preparing a professional-level comfort food alongside amateur and advanced home cooks and a food scientist. On the latest episode, Chef Frank tops corn chips with shredded pork, pickled vegetables, cheese and avocado crema.

"Nachos are good anytime of day. You should make them for breakfast, lunch and dinner — and late-night snacks," Chef Frank advises.

He shows us how make and fry our own tortilla chips and how to ferment peppers and onions at home. Chef Frank uses yellow corn over flour tortillas for flavor and pork over chicken for tenderness. He demonstrates his pro trick for grating a block of cheese and his pro tips: Cook an animal in its own fat and caramelize cheese.

Watch the video to see Chef Frank's pro approach and get the complete recipe below.

Griddle Nachos

Yields 4-6 servings

Chips

2 pounds corn tortillas
Vegetable oil, to taste
Salt, to taste

Cut tortilla into triangles. Heat oil to 350 F and fry until crisp. Season while hot.

Carnitas

Ingredients

3 pounds pork butt, cut in 1-inch cubes
6 cloves garlic, crushed
1 orange, cut into eighths
2 bay leaves
Salt
Black pepper
2 pounds lard

Directions

Place pork, garlic, orange, bay leaves, salt and pepper into a pot and mix together, squeezing the oranges and let marinate overnight.
Put the lard on top of the meat and start to cook on low heat. If it doesn’t cover the pork add water to bring the level up.
Let simmer until the pork is fork tender. About 1 hour.
Drain and shred the meat.
Keep warm in a covered pot.

Pickled Peppers and Onions

Yields 1 1/2 quart

Ingredients

1/2 cup sugar
3/4 cup salt
2 cup white vinegar
1 cup water
8 jalapenos, sliced in thin rounds
8 red Fresno chilis, sliced in thin rounds
4 cloves garlic, crushed
2 small Spanish onions, sliced thin
1 bundle cilantro stems
1 bay leaf
1 teaspoon ground black pepper

Directions

Heat the sugar, salt, vinegar and water in a saucepot. Bring to a simmer. Let cool to room temperature.
Put the chilis, onions, garlic, cilantro stems, bay leaf and black pepper in a pickling jar. Top with the cool pickling liquid.
Cover tightly and put in the fridge for 3-4 days.

Avocado Crema

Yields 1 pint

Ingredients

1 cup sour cream
2 ripe avocados
1 bunch cilantro, chopped
3 scallions, chopped
2 limes, juice

Directions

Put the avocados, cilantro, scallions and lime juice in a blender and puree until smooth. Season with salt. Add the sour cream and blend.

Assembly

Ingredients

2 cups sharp cheddar cheese, shredded
2 cups monetary jack cheese, shredded
Tortilla chips
Carnitas
Pickled peppers and onions
Avocado crema
2 beefsteak tomatoes, small dice

Directions

Heat the griddle on high.
Lay a layer of cheddar and jack cheese on the hot griddle. Add a layer of tortillas and top with more cheese.
When the cheese gets crisp and caramelized flip the whole mass and let griddle for a few more minutes on the top side.
Roll into a cylinder. Top with the carnitas, peppers and onions, avocado crema and chopped tomatoes.
Serve.

Study with Chef Frank in ICE's �� Arts program.

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