Peach Melba

Peach Melba


French Vanilla Ice Cream
Milk 227g
Cream 227g
Sugar 113g
Egg Yolks 128g
Vanilla Bean, split and seeded ½ each
Pinch Salt

Raspberry Sauce
Yield: 138g
Raspberry Puree 114g
Sugar 29g
Cornstarch 3.5g

Poached Peaches
Yield: 4 portions
Sugar 170g
White Wine 340g
Water 170g
Fresh Peaches 2 ea



French Vanilla Ice Cream

Prepare ice water bath. Scald milk, cream and vanilla bean; seeds and pod. Cover and steep for 5 minutes, bring mixture back to a scald. Place yolks, sugar and salt in a medium sized bowl and whisk together. Once liquid has returned to a scald, slowly temper milk into yolks using a whisk by adding ¼ of the mixture at a time to the yolks. Once tempered, return mixture to the pot and cook on low heat, stirring constantly with heat resistant spatula until mixture reaches 170-180?F, immediately strain and cool over ice immediately.
Once cooled, Freeze in ice cream machine according to manufacturer’s directions.

Raspberry Sauce
Place the cornstarch in a small bowl with 25g of the puree, whisk together to make a slurry. In a small pot, boil the remaining puree and sugar. Once the puree reaches a boil, stir the slurry into the boiling mixture and boil for one minute. Remove from heat and cool before using.

Poached Peaches
Place sugar, water and white wine in a medium sauce pot and heat to dissolve the sugar. Meanwhile, slice peaches in half and remove the pit. Once the sugar has dissolved, place the peach halves in the liquid and cover with a piece of parchment or cheesecloth and bring to a gentle simmer, keeping a close eye not to boil the mixture. Check the peaches after 10 minutes using a pairing knife or cake tester. The pairing knife should easily slide into the peach but have some resistance indicating it has reached the desired doneness. Remove peaches from the liquid and cool on an ice bath.

To Plate:
Using a pastry brush, brush the raspberry sauce up the side of wine glass.
Add poached peaches and a quenelle of vanilla ice cream.
Finish with a sugar nest. Serve immediately.


Reprinted with permission from the American Culinary Federation and Credit: Recipes by Jaime Schick, Photographs by Jean-Luc Derron Student Assistants: Amanda Stabile, Jessica Jones, Maya Rodriguez
Sizzle, Winter 2019

Eggplant Fiesta Ragout

Eggplant Fiesta Ragout


Chef & Child Ingredient of the Month, July 2015


1 tablespoon coconut oil
1 pound Italian or Asian eggplant, unpeeled, cut into ½-inch cubes
1 medium red onion, coarsely chopped
1 medium red pepper, diced
¼ cup cilantro, chopped (a mini food processor or spice grinder is helpful, if available)
½ cup of your favorite prepared salsa (choose your preference, from mild to hot)
1 cup black beans, precooked
½ to 1 teaspoon salt




To prepare beans from scratch, soak for at least 8 hours or overnight. Drain and rinse beans, then add to a large stockpot and fill with water to cover the beans by at least 6 inches. Turn heat to medium-high and bring to a low boil, then reduce heat to simmer and cook for 1 1/2 to 2 hours. Drain and rinse.

Heat oil in a large saucepan on medium heat, then add eggplant, onion, and red pepper. Sauté until eggplant is cooked through and onion is translucent, 5 to 10 minutes. Turn off heat and mix in cilantro. Let the caponata stand for 10 minutes to blend, then add salsa, beans, and salt. Serve at warm or at room temperature with tortillas, rice, or your favorite grain.

Reprinted with permission from the American Culinary Federation and Credit:Chef & Child Ingredient of the Month, July 2015

Very Vegetable Soup with Walnut/Parmesan Crisps

Very Vegetable Soup with Walnut/Parmesan Crisps

  • 2 T. olive oil
  • 1 medium-sized onion, minced
  • 1 medium-sized celery stalk, minced
  • 1 large carrot, diced
  • 1 t. salt, divided (or to taste)
  • About 10 large mushrooms (white or cremini), minced or sliced
  • 1-2 handfuls fresh green beans, trimmed, cut in 1-inch pieces
  • 2 T. minced garlic
  • 1 t. dried or 1 T. fresh oregano or marjoram
  • 2-3 stalks ruby chard, chopped (include stems, keep separate)
  • 6 cups low-sodium vegetable broth
  • 2 small (6-inch) zucchini, diced or sliced
  • ½ cup (packed) minced fresh basil leaves
  • 1 (15-oz.) can navy or pea beans, thoroughly rinsed, drained
  • Freshly ground black pepper, to taste
  • Lemon wedges
  • Walnut/Parmesan Crisps (recipe follows)
  • Walnut/Parmesan Crisps
  • ¹/3 cup grated Parmesan
  • ¹/3 cup coarsely ground walnuts
  • Nonstick spray (canola- or olive-oil based)

1. Heat olive oil in soup pot or Dutch oven. Add onion, celery, carrot and ½ t. salt; sauté over medium heat for about 5 minutes. Stir in mushrooms, green beans, garlic, oregano or marjoram and remaining salt. Sauté for a few minutes more. Cover; cook over low heat for 15 minutes.

2. Add chard stems; sauté for a minute or two. Add broth. Bring to a boil; lower heat to a simmer. Cover; cook for 10 minutes.

3. Stir in chard leaves, zucchini, basil and navy beans; add black pepper, to taste. Cover pot, remove from heat; let soup sit for about 10 minutes.

4. Serve hot, accompanied by lemon wedges and Walnut/Parmesan Crisps.

Walnut/Parmesan Crisps
Method: Put a skillet over medium heat for about 1 minute. Combine cheese and walnuts in small bowl. Lightly spray pan with nonstick spray. Spoon in small mounds (about 1 t.) cheese/nut mixture; spread into thin circles with back of spoon. Cook over medium heat until cheese has melted and crisps solidified, about 2 minutes. With metal spatula, flip over to cook other side. Cook until golden and crisp.


5 servings

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

Mango/Passion Fruit Pie

Mango/Passion Fruit Pie

  • 1/4 cup passion fruit juice
  • ½ cup sugar
  • 3 T. cornstarch
  • 4 lbs. fresh mango, peeled, cut in
  • chunks or slices
  • Butter pie crust

Combine passion fruit juice, sugar and cornstarch; heat until simmering.

Pour over mango; toss to coat. Pour into butter pie crust of choice; top with second crust.

Bake at 425°F for approximately 30-40 minutes.

Let cool.

Store at room temperature.

Reprinted with permission from American Culinary Federation; with credit: Sandy Poehnelt, Owner, The Right Slice, Lihue, Hawaii. The National Culinary Review, April 2016