The Culinary Arts Institute of Montgomery County Community College
340 DeKalb Pike
Blue Bell, PA 19422
About Chef Christopher Tanner:
Chef Tanner, Director of the Culinary Arts Institute of Montgomery County Community College, was the executive chef at Winnisook Club and Merlin Hospitality in New York and the Tenaya Lodge in Yosemite, California. In 2010, Tanner was recognized by ACF Capital District-Central New York as Chef of the Year. In 2011, he was recognized as Chef Educator of the Year. During his career, Chef Tanner has won more than 35 medals in culinary competitions and serves as a Fellow of the American Academy of Chefs.
The Culinary Arts Institute features a classically based curriculum in combination with a focus on current trends in the culinary industry. Students learn how to cook, explore the culture of cooking and learn the business of running a restaurant. This March, the institute is offering a variety of hands-on professional development classes on skills ranging from basic cooking to advanced techniques, including a focus on international cuisines. A lecture series featuring area chefs and wine experts will be offered.
- 1 pound egg noodles, Kosher
- 5 tablespoons unsalted butter
- 1 pound cottage cheese, small curd
- 2 cups sour cream
- 1 cup whole milk
- 5 large eggs
- 3 each shallots, thinly sliced
- 1 bunch Swiss chard, (12 ounces), finely chopped
- 4 each medium carrots shredded
- Preheat oven to 350 degrees F.
- Bring a pot of salted water to a boil. Add the noodles and cook until tender, about 6 to 8 minutes. Remove and drain. Toss the noodles with the 4 tablespoons of butter.
- Heat a large sauté pan over medium-high heat. Melt the remaining tablespoon of butter, sauté shallots 2 to 3 minutes, then add the chard and carrots. Sauté until the chard has wilted. Remove from the heat and allow to cool.
- In a large mixing bowl, mix cottage cheese, sugar, milk, sour cream and eggs. Fold the noodles into the vegetable mixture. Pour the mixture into a buttered 9-by-13-inch pan. Bake for about 1 hour or until set. Remove from the oven and cool before serving.
- 1 pound sweet potatoes, peeled and shredded on a grater
- 1/4 cup shallots, minced
- 1 large egg, lightly beaten
- 2 tablespoons matzo meal
- 1/2 teaspoon Kosher salt
- 1 teaspoon black pepper
- As needed grapeseed or vegetable oil
- Place shredded potatoes in a colander, running cold water over them to rinse excess starch. Lay the rinsed potato over a lint-free towel, and wrap the towel around them to press out the excess water.
- Place the potatoes in a bowl, add shallots, egg, matzo meal, salt and pepper and mix thoroughly to combine.
- Heat 1/2 inch of oil in a medium saute pan over medium-high heat until hot but not smoking.
- Measure out 2 tablespoons of latke dough and form into pancakes about 3 inches round. Add the pancakes to the hot oil, making sure to not overcrowd the pan. If the oil begins to smoke, reduce the heat slightly so the latkes do not burn. After the first side browns (about 4-5 minutes) flip and cook the other side another 3-5 minutes more (or until well browned).
- Remove latkes from pan, drain excess oil on a paper towel and serve with sour cream and applesauce.
- 3 pounds beef brisket roast
- 3 tablespoons coffee, finely ground
- 2 tablespoons chipotle powder
- 2 tablespoons Kosher salt
- 2 tablespoons black pepper, freshly ground
- 4 tablespoons vegetable oil
- 2 bottles red wine, kosher
- 2 cups tomato juice
- 1/3 cup Worcestershire sauce
- 3 each onions, sliced thin
- Preheat oven to 325 degrees F.
- Combine coffee, chipotle powder, salt and pepper. Rub beef brisket with seasoning mixture. In a large dutch oven, heat four tablespoons of oil over high heat. Add brisket (fat side down), and cook until well browned, about 4-5 minutes each side. Remove from heat.
- In a cast-iron pot, combine wine, tomato juice and Worcestershire sauce. Add onions and place brisket on top. Cover pot, place in oven and roast for 4-5 hours flipping halfway through, until meat shreds easily with a fork.
- Remove brisket from oven, strain sauce and discard the solids. Slice the brisket on the bias against the grain and serve with sauce.
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