Kendall College Releases Its First-Ever Cookbook:  Sharing Our Global Passion

Chicago—April  17, 2014—Kendall College is proud to announce the release of its first culinary publication, Sharing Our Global Passion: Recipes from 22 World Class Chefs ($25), a compilation of recipes that reflect the backgrounds, professional training and world experiences of faculty in the School of Culinary Arts. Published by the preeminent culinary-arts educational experience in the Midwest, this book celebrates the diversity of global cuisine in both classic style and modern interpretation.

“Chicago is known for leadership and innovation in hospitality; the culinary and baking and pastry faculty at Kendall College are no exception,” says President Emily Williams Knight. “Not only are they educators, they are first and foremost skilled practitioners who have worked around the world. In short, Kendall’s faculty truly offer students rich, global perspectives.”

The book releases at a time when U.S. consumers’ awareness of and interest in exploring global and ethnic cuisines are at an unprecedented high. According to trend-tracker Technomic’s recent Ethnic Food & Beverage Consumer Trend Report, ethnic meals are often chosen as an avenue for consumers to discover and experiment with new foods and flavors. Indeed, more than three-fifths of consumers choose ethnic fare over traditional foods because they are looking for something different, and nearly as many say they do so to discover new flavors.

Sharing Our Global Passion embraces a wealth of the world’s culinary cultures with dishes such as Mexican sopes with Oaxaqueña mole Amarillo from Chef Thomas Meyer; Tuscan-style pasta alla chitarra and rabbit from Chef Peggy Ryan; cracked conch with cassava fries and rice and peas from the British Virgin Islands, from Chef Christopher Quirk;  Thai chicken and curry sauce with crispy egg noodles from Chef Massimo Bosco (see recipe that follows); and a French-regional comfort dish of sautéed salmon, oven-fried sliced potato, wilted spinach and a creamy tomato/apple-cider sauce from Chef Pierre Pollin.

Certified master baker Melina Kelson contributes her formula for raisin bread featuring rosemary and pine nuts, and captivating desserts such as jugalbandi from India and citrus nougat glace with caraway cake from Japan are the handiwork of Chefs Siddharth Mangalore and Ericka Masuda, respectively.

Each recipe’s beverage pairing is recommended by certified sommelier John Peter Laloganes, M.Ed., assistant professor in Kendall’s School of Hospitality Management and instructor in the beverage-management concentration. Striking color images from noted Chicago food photographer Eric Futran, a Kendall College contributing professor who teaches culinary photography, allow the reader to visually savor each dish. Recipes are fool-proof thanks to recipe editor and Kendall adjunct instructor Tom O’Brien.

Professional cooks, gourmets and foodies of all stripes will find inspiration and lush culinary history in this treasury of recipes that showcase the world’s foodways and flavors. For more information or to purchase Sharing Our Global Passion: Recipes from 22 World Class Chefs, visit http://taste.kendall.edu/pages/cookbook-main.

About the Kendall College School of Culinary Arts:

Kendall College, founded in 1934, is located in Chicago and is a member of the Laureate International Universities network. Kendall offers undergraduate degrees in business, culinary arts, early childhood education and hospitality management to a diverse and passionate community of more than 1,650 students. The curriculum combines strong academics with practical experience and international educational opportunities that help give students in business, hospitality and culinary arts programs the skills and expertise to be leaders in their professions. Kendall College was ranked the number one program in Chicago for preparing students for careers in hospitality management and culinary arts in a survey of management at Chicago’s leading hotels and Michelin Guide restaurants (ORC International – 2011 Survey). The American Culinary Federation Education Foundation Accrediting Commission has accredited the Culinary Arts associate program since 1988 and the Baking and Pastry associate program since 2008. Kendall College is accredited by The Higher Learning Commission and a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org; 312-263-0456. For more information, visit www.Kendall.edu.

 

KAO SOI

THAI | SERVINGS: 4

Chef Massimo Bosco, Kendall College School of Culinary Arts

This recipe was inspired by Bosco’s travels to Thailand with a group of his students, who spent three weeks learning authentic preparations of traditional dishes at Suan Dusit Rajabhat University in Bangkok. The experience of that trip and learning the authentic preparation of this dish is one of Bosco’s fondest memories of his professional career.

KAO SOI CURRY PASTE

2 tbsp. coriander seeds, toasted

4 dried guajillo chiles, toasted

4 dried bird’s beak chiles (chiles de árbol), toasted

¼ cup shallots, sliced

2 tbsp. ginger or galangal, sliced and toasted

1-½ tbsp. turmeric root, sliced and toasted

1 tbsp. cilantro root, sliced and toasted, or cilantro stems, chopped

• In a mortar and pestle, pound the coriander seeds until fine and reserve. Pound the chiles, shallots, ginger or galangal, turmeric and cilantro until fine. Mix in the ground coriander seeds; reserve.

 

CURRY SAUCE

2 cups coconut milk

1 tbsp. curry powder (preferably Madras style)

1 tbsp. Chinese five spice powder

12 oz. boneless chicken thigh meat, cut into 2-inch strips

4 cups chicken broth

4 tbsp. light soy sauce

2 tbsp. fish sauce

2 tbsp. palm sugar or light brown sugar

2 t sp. salt

• Pour ½ cup coconut milk in a large saucepan and bring to a low simmer. Add the reserved curry paste, curry powder and five spice. Stir until combined.

• Add chicken and remaining coconut milk. Stir in broth and simmer until chicken is tender, about 5 - 8 minutes. Season with soy sauce, fish sauce, palm sugar and salt.

 

GARNISHES

2 tbsp. vegetable oil

2 tbsp. Asian chile powder, coarse grind

½ cup shallots, thinly sliced

½ cup Thai pickled cabbage, julienned

¼ cup spring onion, thinly sliced on the bias

¼ cup cilantro leaves

4 lime wedges

as needed chile oil

• In a small bowl, combine vegetable oil and chile powder.

 

TO ASSEMBLE

as needed vegetable oil

8 oz. egg noodles (bamei ), blanched, shocked in cold water

4 oz. egg noodles (bamei ), deep fried

• Toss blanched egg noodles with vegetable oil to moisten; keep warm.

• Place warm blanched noodles in bowl. Pour in the chicken and curry sauce; top with fried noodles. Garnish with shallots, pickled cabbage, onion, cilantro and 1 lime wedge; drizzle chile oil over.