Chef Amanda Cushman

Surfas:  Amanda- you have a great history in culinary education world and taught around the world, what inspired you to teach and who made the greatest impression on you as a chef?

Amanda Cushman: In the early 80′s I had been a freelance chef in New York for several years and decided to leave NYC to try something new in Miami. The exciting Latin and Caribbean flavor of Miami attracted me and I landed a position as a Food and Beverage director for an upscale health spa in North Miami Beach. While there a cooking school asked me to teach so I started without any teaching experience.

I found that Miami was  tough place for the food business as there were few creative jobs, most of the work was in hotels or restaurants. So I stayed for 2 years then moved back to New York City.

When I moved back to New York City the Institute of Culinary Education offered me a teaching position teaching, it was there that I learned to teach well. I was impressed with Peter Kump- the owner of Peter Kump’s NY Cooking School- he was a great teacher.

Surfas:  In 1995 the New York Times called Peter Kump “one of the most influential figures on the American food scene.”  What did you take away from your time at ICE and Chef Kump?

Amanda:  Institute of Culinary Education is the best vocational cooking school in the country and was started by Peter Kump who had “old school” training from France. Those were different times in NYC, we all knew Julia Child and Jacques Pepin and the world of food was small and friendly. That school is well organized and has an amazing choice of classes and instructors.

Surfas:  January is National Soup Month- What is your favorite “soup strategy”

Amanda: On Monday morning I take everything out of the fridge and create a soup with whatever needs to be used up. Then I add some protein at the last minute and voila- soup is ready.

Surfas: How do you keep the flavors fresh and interesting?

Amanda: I change the flavors with the addition of spices and herbs. For instance; if I want a Thai soup I add curry paste and coconut milk and for an Indian soup I would add Kari leaves, garam masala and cilantro.

Surfas: You have a huge repertoire of classes, which is your favorite?

Amanda: That’s a tough choice- either Indian or Thai…. I enjoy Indian for the use of exotic spices and Thai for the wonderful out of the ordinary ingredients.

Surfas: Sounds delicious! How do I find out more about your classes or register?

Amanda: Go to my web site: amandacooks.com or email me at: amandascooking@gmail.com

Serves 4

Ingredients
2 boneless, skinless, chicken breasts, trimmed, split or 1 whole cut up chicken with skin*
4 cloves garlic, sliced
1 Tablespoon chopped rosemary
2 teaspoons chopped thyme
3 Tablespoons olive oil
6 Tablespoons lemon juice
2 Tablespoons honey
1/2 teaspoon salt
1/2 teaspoon fresh pepper

Procedure

1. Pound the chicken breasts to 1/4 inch thickness. Transfer to a large bowl. Add remaining ingredients and toss to coat.
2. Allow to marinate at room temperature for about 30 minutes.
3. Heat a grill until hot grill chicken 3 to 4 minutes on each side until springy to the touch but not hard. Serve hot or room temperature.

* If using whole cut up chicken roast the dark meat in the oven at 350 for 25 minutes before grilling.

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Makes about 2 ½ dozen

Ingredients
1 1/2 cups rolled oats, toasted in a 350 oven for 6 min., ground in food processor, cooled
1 cup whole wheat pastry flour
1/2 tsp. salt
1/4 tsp. baking soda
1 cup raw almonds or hazelnuts toasted in 350 oven for 10 minutes, roughly chopped and cooled
1 cup chocolate or carob chips
1/2 cup walnut or peanut oil
1/2 cup maple syrup
2 tsp. vanilla

Procedure

1. Preheat oven to 375. Line two half sheet pans with parchment, set aside.
2. Combine oats, flour, salt, soda, nuts and chips in a large bowl stir and set aside. Combine the oil, syrup and vanilla in a small bowl and whisk. Stir wet into dry ingredients just until mixed.
3. Drop by rounded tablespoons onto sheet pans about 1 1/2 inches apart. Flatten dough with fingers.
4. Bake one pan at a time until lightly browned on bottom about 15 min. Cool and remove to wire rack. Repeat with the other pan and remaining dough.

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Serves 6

Ingredients
6 cloves garlic, halved
1 small red pepper cut in chunks
1 yellow pepper cut in chunks
1 zucchini cut in chunks
1 red onion cut in chunks
3 Tb. olive oil
1 ½ cups Israeli couscous
1 tsp. saffron threads
2 cups chicken broth
1 cinnamon stick
1 tsp. ground cumin
Salt and pepper, to taste

Procedure 

1. Heat the oven to 400. Place the garlic, vegetables and 2 tablespoons of the olive oil on a baking sheet and season well with salt and pepper. Toss and roast for 40 minutes, until tender and browned.
2. Heat the remaining tablespoon of olive oil in a medium saucepan over med-high heat. Add the couscous and saffron and sauté, stirring about 3 minutes. Add the chicken broth, cinnamon and cumin, cover and cook over medium heat until the liquid is absorbed, about 8 to 10 minutes.
3. Stir in the roasted vegetables, salt, pepper and serve.

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Ingredients:
2 Tb. coriander seeds
2 Tb. cumin seeds
2 Tb. fennel seeds
1 1/2 tsp. salt
1/2 tsp. fresh pepper
3 Tb. olive oil
1 Tb. lemon juice
1 boneless skinless chicken breast, cut into one inch pieces

Yogurt Sauce:
1 cup plain Greek yogurt
2 Tb. lemon juice
1 Tb. Dijon mustard
2 tsp. honey
2 scallions, thinly sliced
Salt, pepper

Directions:
1.         Toast the seeds in a small skillet for 30 seconds and then transfer to a spice grinder and grind to a powder. Combine with the salt and pepper and set aside on a plate.

2.         Combine the olive oil and lemon in a small bowl and add the chicken pieces. Transfer the chicken to the spice mixture and turn to coat. Skewer the chicken and set on a baking sheet.

3.         Combine the sauce ingredients in a small bowl and stir, taste for seasoning.

4.         Heat a grill pan over high heat and grill the chicken 3 to 4 minutes per side.

5.         Season with salt and pepper and serve with the yogurt sauce.

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Ingredients:
2 European cucumbers
1 medium red onion, halved and thinly sliced
1 1/2 pounds tomatoes, seeded, cut into 1/2 inch chunks
3 Tb. chopped parsley
3 Tb. red wine vinegar
1/3 cup olive oil
1 1/2 cups black Kalamata olives, pitted, halved
Salt, pepper
10 oz. feta cheese, cubed

Directions:
1.         Halve cucumbers lengthwise, remove seeds and cut into 1/2 inch dice. Sprinkle with salt and drain in a sieve for about 30 minutes in the refrigerator. Place in a salad bowl.

2.         Add the remaining ingredients, toss gently and garnish with the feta right before serving.

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Ingredients:
1 medium cucumber, peeled, seeded, grated
Salt
2 cups plain whole milk yogurt
1/2 tsp. sugar
3 Tb. lemon juice
1 large garlic clove, mashed to a paste
2 Tb. olive oil
3 Tb. minced dill
1 package whole wheat pita bread, cut into triangles and toasted

Directions:
1.         Place the cucumber in a colander and toss with a 1/2 tsp. of salt. Set over a plate and drain for at least 1 hour or overnight in the refrigerator.

2.         Place the yogurt in a cheesecloth-lined sieve over a bowl. Drain until thickened about 2 hours or overnight as above.

3.         Combine the cucumbers, yogurt, sugar, lemon juice, garlic, olive oil and dill in a medium bowl. Season well with salt and pepper to taste. Chill for at least an hour or overnight before serving.

4.         Serve with the pita toasts. 

Purchase items in BOLD in-store at Surfas or online at Culinary District!