Chef Chris Jaeckle Recipes – New York Culinary Experience 2015

Chef/Partner Chris Jaeckle of All’onda and Uma Temakeria deftly combined Japanese and Italian elements during his pasta making class for the New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary Center, CEO and founder Dorothy Cann Hamilton, with his recipes for Ramen with Parmesan Dashi, and Mezzaluna, Butternut Squash, Anchovy and Sage. Douzo meshiagare! Japanese for enjoy your meal; Buon Appetito in Italian.

Passionate about Japanese and Italian cuisine, American Chef Chris Jaeckle inspired our class with his approach and integration of ingredients with his recipes for Ramen with Parmesan Dashi, and Mezzaluna, Butternut Squash, Anchovy and Sage. Balancing different cuisines is second nature for Chef Chris Jaeckle, the Executive Chef Partner of All’onda in New York City where the focus is on Modern Italian cuisine, and as Chef/Owner at Uma Temakeria, also in New York City, which was "inspired by the temakerias of Brazil, and combines the joie de vivre of Brazil and reverent hospitality and attention to detail of Japan into a unique culinary experience."

Chef Chris Jaeckle with pasta maker

Chef Chris Jaeckle grew up in Long Island and honed his impressive culinary career by attending Westbury Vocational School for the Culinary Arts throughout high school, and at Johnson & Wales in Rhode Island, where he graduated with a B.A. in Culinary Arts. Following graduation he worked at the notable Larry Forgione’s An American Place, worked for seven years for Danny Meyer’s Union Square Hospitality Group where he split his time between Tabla and Eleven Madison Park, and worked with Chef Michael White and his team at the Altamarea Group where he was the Chef de Cuisine at Ai Fiori, before tackling his latest project as the Executive Chef and Partner at All’onda and Chef/Owner of Uma Temakeria. He is dynamo who keeps evolving and pushing the culinary envelope.

Chef Chris Jaeckle and Debra Argen

Cooking alongside Chef Chris Jaeckle provided me with the opportunity to master different pasta making techniques as well as introduced me to different Japanese ingredients like konbu, konsui, and bonito flakes and how to incorporate them into recipes.

During the 2-hour and 15-minute class, Chef Chris put us through our paces making pasta for the Mezzaluna which filled with butternut squash, and tossed in a delicious anchovy and sage brown butter sauce.

Mezzaluna, Butternut Squash, Anchovy and Sage

We also learned how to make ramen dough, which used different ingredients than Italian pasta dough, and it had a different texture and springiness that Italian pasta does not have. Both of the recipes were delicious, and of course, part of the benefits of taking a cooking class is that one has the opportunity to eat one’s very tasty coursework. Douzo meshiagare! Japanese for enjoy your meal; Buon Appetito in Italian.

Chef Chris Jaeckle graciously shares his recipe from the class for Ramen with Parmesan Dashi.

Chef Chris Jaeckle New York Culinary Experience 2015 Menu

Ramen with Parmesan Dashi
Mezzaluna, Butternut Squash, Anchovy and Sage
Suggested Wine Pairing: Banfi La Pettegola Vermentino

Ramen with Parmesan Dashi

Parmesan Dashi Ingredients:

Ramen Ingredients:

Method for the Parmesan Doshi: Add all ingredients except the bonito flakes (konbu*, parmesan rind, thyme, rosemary, and bay leaf) to cold water. Bring the water to a simmer and allow ingredients to steam for 45 minutes. (Watch the video clip of Chef Chris Jaeckle demonstrating how to make Parmesan Dashi: www.Facebook.com/LuxuryExperience)

Broth

Special Ingredient Notes:

Konbu* is edible kelp that is washed in soy. The white color on the kelp is from the salt crystallizes on it.

Konbu

Bonito Flakes** are dried, fermented, and smoked skipjack tuna, which gives the broth a nice smoky flavor. Chef Chris Jaeckle notes that it is a great substitute for bacon when you want to add smokiness to a recipe.

Kansui*** is an alkaline salt that gives ramen noodles their springiness.

Method for the Ramen Dough: Bring water and kansui* to a boil. Pour over the flours and incorporate with a dough hook. Add yolks 1 at a time until finished. Add the egg whites and allow the dough to knead for 20 minutes.

Pasta Tips from Chef Chris Jaeckle: If you have a mixer at home, use it as the more you work the dough the more you will release the gluten (about 20 minutes). Add part of your flour and then add the egg yolks so that the egg yolks do not stick to the sides of the mixer bowl. Start on the slow setting for 1 – 2 minutes and see how the dough starts coming together. Not all yolks are the same, so understand your dough. If stuck to the dough hook, there is too much water. Let it sit for 10 minutes and check. Too dry – add more water, too wet, add a small bit of flour. The dough should not stick to your fingers; it should feel like Play-Doh®.

Ramen

Always fold and put your dough through the pasta roller in the same direction. Once you have made the ramen, you can freeze it to give it a different texture.

Divide the dough into pieces the size of a baseball and flatten into a dish. Roll through the pasta machine, starting at the widest setting. Fold the dough in half and repeat through the same setting. Change the machine to the next smaller setting and repeat on each setting until the dough reaches the desired thickness.

Roll the dough through the spaghetti attachment on your pasta machine. Bring a pot of salted water to a boil. Add your ramen and cook through and remove from the water.

Chef Chris Jaeckle and Debra Argen

Plating: Add the cooked ramen to a bowl, add the parmesan dashi, and garnish as you wish. For the class we added ramps, pea greens, marinated soft poached egg that was marinated in a mixture of soy sauce, vinegar, and white wine and cut in half, and chili oil drizzled over the broth.

Read about the NYCE 2015 in the Gastronomy section and interviews and recipes from the chefs in the Chefs’ Recipes section.

Follow Luxury Experience on Facebook to listen to interviews with the chefs and see more photos from the event. www.Facebook.com/LuxuryExperience

For information on attending Ihe New York Culinary Experience 2016, please visit the New York magazine website: www.NYmag.com.

For information on The New York Culinary Experience 2016 as well as information on taking classes throughout the year with the excellent chef instructors at The International Culinary Center at their New York, California, or Italian Campuses, please visit the website: www.InternationalCulinaryCenter.com

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