Sarah Copeland Workshop at ICE Institute NYC – Homemade Tortilla Recipe
HELLO AND HAPPY MONDAY
I’ve had the pleasure of collaborating with the ICE institute to review their plant based cooking workshops and recently observed the famous Sarah Copeland’s workshop and received her brand new cookbook!!
If you’re not well versed in cooking, especially plant based cooking..
I highly recommend exploring cooking workshops at the ICE institute to develop your culinary skills and get more acquainted with cooking healthy without sacrificing flavor!!
The only challenges you will have with the International Culinary Institute..
IS DECIDING WHAT CLASS TO CHOOSE AS THEY ALL LOOK AMAZING!!
HERE’S A FIRST HAND LOOK AT MY RECENT WORKSHOP AT THE INTERNATIONAL CULINARY INSTITUTE WITH SARAH COPELAND
ABOUT THE ICE INSTITUTE
Find Your Culinary Voice
This simple statement captures our focus on giving students the tools and opportunity to explore, make choices, and develop the skills that will lead them to their ultimate goals. We enable students to discover their unique expression through the many facets of culinary arts.
ICE is one of the largest and most diverse culinary schools in the world. From ourCareer Training Programs, School of Recreational Cooking, and broad range ofProfessional Development opportunities, we know that we have helped many thousands of students to “find their culinary voice.” Each year, over 30,000 people come to ICE for some – pardon the pun – savory or sweet culinary reason. For some, it is to learn how to open a restaurant, for others, it is to learn Latin baking or how to make the classic dishes of Umbria. Others come to us for insight in to food blogging or how to incorporate hydrocolloids in to their cooking.
Finding ones’ culinary voice is an evolutionary process, and going to school is a natural avenue towards that goal. We are confident that our students fuel their passions, extend their talents and broaden their culinary horizons, all while having fun.
The best way to learn about being here is by being here – but here’s a taste of what’s happening every day at NYC’s premier center for culinary education…
HISTORY & TRADITION
The Institute of Culinary Education (ICE) was founded by Peter Kump in 1975. The school was originally known as Peter Kump’s New York Cooking School.
In 1975, Peter Kump, an educator and entrepreneur with a great love of food, taught five students the basic techniques of cooking in the cramped kitchen of his Upper West Side, New York City apartment. Not long after, The New York Times wrote favorably of the fledgling school. As a result of that article, Kump received numerous phone calls from potential students asking to study with him, and Peter Kump’s New York Cooking School was born.
Within five years, the school was flourishing. In 1979, an article in Bon Appétit quoted Kump as saying he hoped his students would not “leave here with a sheaf of spectacular recipes to repeat step-by-step ad infinitum. No. I want them to learn to develop taste. I want them to become free to improvise, to work without recipes. They should learn principles, the reasons for mixing and blending this with that. And techniques.”
In 1983, Kump inaugurated the professional program to train aspiring chefs. He himself had learned from the best, and former teachers of his such as James Beard, Simone Beck, Marcella Hazan, and Diana Kennedy all later came to teach classes at the school. Illustrious food world figures such as Julia Child, James Peterson, and David Bouley were frequently guest instructors.
Sarah Copeland is a New York City-based food expert, writer, urban gardener and curator of good living.
Sarah’s recipes and articles have appeared in numerous national magazines, including Food Network Magazine, Health, Fitness, Saveur, Food & Wine, Better Homes & Gardens, Real Simple, Rachael Ray, and O, The Oprah Magazine. She has appeared as a guest expert onThe Martha Stewart Show, Better TV, Cultivating Life and Good Morning America Health on ABC News Now.
Sarah is the author of The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and For Each Other (Chronicle Books, 2011) and the forthcoming cookbook, Mostly Vegetarian: Bowls, Heaps and Platefuls of Flavor for Any Eater and Every appetite (Chronicle Books, 2013). Both books exemplify her standard for beautiful photography and design, luscious and trust-worthy recipes, and a passion for good health.
A Food Network veteran, Sarah was a co-founder and former spokesperson for Food Network and Share Our Strength’s Good Food Gardens campaign, aimed at bringing access to fresh produce to children all across the country. She was part of the original culinary team to launch America’s bestselling food magazine, The Food Network Magazine, and contributed to numerous cookbooks before writing her own, including Baked: New Frontiers in Baking, How to Boil Water, and Food Network Magazine’s Great Easy Meals. Sarah studied culinary arts in New York City and in France. She also holds a degree in Journalism, and is a certified nutrition educator.
HOW COULD YOU NOT LOVE THIS WOMAN?!
Sarah’s Edible Living philosophy begins with carefully sourced ingredients and an appetite for life. Her recipes and words aim to inspire the vitality and balance that hails from cultivating and cooking natural, whole foods. She lives and feasts with her husband and their daughter in New York. Read more about her food adventures at edibleliving.com.
WHAT I GOT TO MAKE
This was hands down my favorite part of the workshop as I’ve always wanted to learn how to make homemade tortillas!! And just like I though..
Teaching About Making Homemade Tortillas
- - 1/2 CUP /115G VEGETABLE SHORTENING
- - 3 1/4 CUPS/420G ALL PURPOSE FLOUR
- SEL FRIS OR FLEUR DE SEL
- - 1 TSP BAKING POWDER
- - W CUP/240ML WARM WATER
- 1. Pulse the shortening, flour, 1 tsp sel gris, and baking powder in a food processor for about 20 seconds. Add the warm water and pulse together until just combined, about 15 seconds. Transfer the dough to a lightly floured work surface and knead until soft and smooth.
- 2. Cut the dough in half with a bench scraper or a knife, and cut each half into 8 pieces, about 1 1/2 oz/40g each. Form each piece into a small balls with your hands and cover with plastic wrap. Flatten the balls, one by one, on a lightly floured work surface and roll with a rolling pin to about 8in/20 cm wide turning constantly to keep their round shape
- 3. Preheat a large cast-iron griddle pan or a two burner griddle pan on the stove top over high heat. Place a plate and a kitchen towel near the griddle pan.
- 4. Let one edge of the tortilla touch the griddle, then lower your hand slightly and move it away from you, allowing the tortilla to roll onto the griddle.
- 5. Cook until lightly browned with a few bubbles, 3 to 4 minutes. Flip the tortilla with tongs, a spatula, or your fingers. It should be a pale golden brown. Continue cooking on the other side until the tortilla puffs and separates then deflates, 2 to 3 minutes more. Stack on a plate as you remove them from the griddle and cover loosely with a kitchen towel to keep warm. Serve warm, or cool completely, wrap tightly, and keep on the countertop for the next day
Easy Peasy Steps
Roll into a ball, lay over plastic bag, flatten, be sure to clean your cast iron skillet before cooking!!
Cover tortillas so they stay warm and don’t dry out
Making Sugar Pies with Sarah Copeland
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