Recipes from The Culinary Institute of America https://blog.ciachef.edu/recipes-and-techniques/ https://en.wikipedia.org/wiki/The_Culinary_Institute_of_America Info: The Culinary Institute of America (CIA) is an American private college and culinary school specializing in culinary, baking, and pastry arts education. The school's primary campus is located in Hyde Park, New York, with branch campuses in St. Helena and Napa, California; San Antonio, Texas; and Singapore. The college, which was the first to teach culinary arts in the United States, offers associate, bachelor's, and master's degrees, and has the largest staff of American Culinary Federation Certified Master Chefs. The CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services. The college additionally offers recreational classes for non-professionals. The college operates student-run restaurants on its four U.S. campuses.
So, because they are sometimes referred to as "The CIA," the actual CIA heard about this...and, yes, came up with their own cookbook. Not sure it is in circulation anymore: Spies, Black Ties and Mango Pies: CIA Family Stories and Recipes Spies, Black Ties and Mango Pies: CIA Family Stories and Recipes is a special 1997 cookbook published by the Central Intelligence Agency. With recipes from their families.
Has anyone ever tried Parsnip Silk? It is a sauce generally used with poultry or wild foul apparently. It is flavored with Pernod or other anise-based liqueur. Perhaps @Bobby Cole or @John Brunner have run across it. Is it worth making?
Never tried it but I found a recipe that also uses cauliflower. You could leave out that ingredient. https://cookcarriecook.wordpress.com/2015/03/21/parsnip-cauliflower-silk/
I just looked it up, and it does look good. But I've never heard of it before. I've used parsnips in stews (primarily oxtail stew), and maybe a couple of times making roasted root veggies, but that's about it. The recipes look moderately labor-intensive, as you have to remove the core of the parsnips. But you should try it at least once. I've made sauces and poured the leftovers into ice cube trays & frozen them for future use. The 2 of you should get quite a few servings out of it.
My wife has made some anise liqueur so we may try the recipe using the homemade stuff with chicken or turkey. I just wondered if anyone had ever encountered it before. Apparently it is primarily a high-end restaurant thing.
Looks like that is a substitute for potaoes, but the original silk recipe I got was to be served as a sauce. Interesting variation. Thanks.
It’s somewhat lighter than using fennel but still, I’m one who gives some space to heavily dominant sauces. In the case of any sauce that comes close to tasting like licorice, I do have a tendency to thicken it a bit so it can stand alone and along side the principle on the plate so that the diner can opt for it or not. To me it’s like adding mint to lamb or having a mint jelly with it. I know it is customary but it hides the taste of the lamb. Of course, there is the fact that I lost all desire for licorice after pounding down a bunch of ouzo whilst partying with some Greeks during my drinking days.