Join Pastry Chef Mark Hellermann at Kosherfest 2009, as he explains how to make and shape classic Tulipe Cookies. The recipe is to use equal parts (by weight) of melted butter or margarine, egg whites, powdered sugar, and bread flour. Pipe into shapes and bake at 375 degrees for 5-10 minutes, and then either quickly shape while still hot into a shape or allow to cool.
Chef Avram Wiseman demonstrates to CKCA professional program students how to make fish 'en papillote,' which is a steaming method. An uncooked fish fillet is placed onto a piece of parchment paper with vegetables, lemon juice, butter and fresh herbs, and wrapped tightly. The paper is then placed in a hot oven for six or seven minutes. For more information about the Center for Kosher Culinary Arts, visit http://www.kosherculinaryarts.com.
Join Chef Avram Wiseman and the students of the Center for Kosher Culinary Arts as he demonstrates how to make gnocchi, or potato pasta. Chef Avram's recipe is 2 pounds of riced potatoes, 2 egg yolks, spices and just enough flour to hold it together. For more information about CKCA and our programs, please visit http://www.kosherculinaryarts.com.
Chef Avram Wiseman shows the CKCA professional program students how to cure salmon with traditional gravlox ingredients: fresh dill, freshly ground black pepper, lemon or lime, and a sugar-salt combination. For more information, visit http://www.kosherculinaryarts.com.