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Blood Oranges
Blood oranges, with their beautiful ruby and deep purple hues inside, are usually available between December and May. Anthocyanins, which control the pigment of the fruit, have three main types: moro, with hints of raspberry; tarocco, said to be the sweetest of its kind; and sanguinello, which begins ripening in February. Blood oranges taste delicious in salads or yogurt and are a beautiful garnish for seasonal drinks.
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Turnips
Turnips, a purple-colored root vegetable, have the best texture and are the sweetest when they are the smallest in size. When stored in your refrigerator, they will last a few weeks. Turnips are high in fiber, which is helpful for digestion. One cup of cooked turnips is only 34 calories. Turnips taste wonderful in mashed potatoes and can be roasted with seasoning as well.
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Chef Brian’s Recipe
Chef Brian is Dining Services’ culinary operations manager. He oversees all the cafes on the Long Island and New York City campuses and our catering division. Chef Brian has always been fascinated with food. One of his favorite things to do when he was younger was to cook with his grandmother, which was the main reason he decided to go to culinary school.
Chef Brian graduated from New York Tech with an A.S. in Culinary Arts in 2000. While attending culinary school, he started an externship at NYIT de Seversky Mansion and after completing the program, he stayed on and became a full-time cook. Chef Brian went on to receive a B.S. in Hospitality Management from New York Tech. During his eight years at the mansion, he worked his way up through the kitchen to become sous chef under the guidance of Chef Robert Rizzuto. He has also had the opportunity to stage with great chefs including Daniel Boulud, Christian Delouvrier, and Lidia Bastianich.
Chef Brian helped launch the current Dining Services and took on the role of executive chef, which he says is one of the biggest accomplishments of his career.
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Sweet Glazed Brussels Sprouts
Serves 6–8
Ingredients:
- 2 pounds Brussels sprouts
- 5 garlic cloves, smashed
- 5 sprigs fresh thyme
- 1/2 cup sugar
- 1 quart chicken stock
- 3 tablespoon canola oil
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Instructions:
- Clean the Brussels sprouts by trimming of the bottom stem portion and scoring an “x” in the bottom of each one.
- In a pan large enough to have the Brussels sprouts lay out in a single layer, heat up the canola oil on high. When the oil starts to smoke, add the Brussels sprouts in a single layer. Allow the Brussels sprouts to get golden brown on one side.
- Once they start to brown on one side, add in the smashed garlic cloves and fresh thyme sprigs, and sprinkle with 2 tablespoons of sugar. Toss everything in the pan so the sugar is incorporated and the Brussels sprouts turn over to start browning on the other side.
- As the Brussels sprouts brown on the other side, add 2 cups of chicken stock. Shake the pan to incorporate all of the fond (browning on the bottom of the pan) into the stock. Sprinkle with another 4 tablespoons of sugar and cover the pan.
- Reduce the heat to medium low and allow the Brussels sprouts to slowly cook in the chicken stock liquid.
- Depending on the size of the Brussels sprouts, the cooking time will vary. After 10 minutes, remove the lid and check with a fork to see if the Brussels sprouts are getting soft. Just as they are getting fork tender, turn up the heat, add in an additional 2 tablespoons of sugar, and stir everything in the pan. Allow the cooking liquid to reduce to a syrupy consistency.
- Once the Brussels sprouts are glazed in the cooking liquid, remove from heat and season with salt and pepper.
- Enjoy!
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Do you want your recipe featured in the January Dining Digest?
Send your recipe, photo, & bio to Dianna Potente at dpotente@nyit.edu.
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December 4: National Cookie Day
All cafes will be offering tasty chocolate chip cookies for $1.
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Celebrate the Holidays at
NYIT de Seversky Mansion
Host your holiday lunch at NYIT de Seversky Mansion on the Long Island campus! Enjoy our holiday decorations and special holiday menu to celebrate this special time of year with your team.
Date: December 20, 2019
Location: NYIT de Seversky Mansion
Time: 11:30 a.m. to 1 p.m.
Price: $36 per person
Please contact the NYIT de Seversky sales team by December 13 to plan your holiday lunch!
516.686.7675
deseversky@nyit.edu
HOLIDAY MENU
Salads
- Arcadian greens, pears, dried cranberries, gorgonzola, white balsamic vinaigrette
- Butternut squash with toasted pecans and dates
- Citrus shrimp farro salad, fennel
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Lunch Items
- Roasted root vegetables, maple mustard vinaigrette
- Crispy Brussels sprouts with wildflower honey and sea salt
- Fall herb and white balsamic grilled turkey breast, Madeira jus
- Slow-roasted cod with melted leeks, bell peppers, and capers
- Cheese tortellini with sausage, pesto, fennel cream, parmesan
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Dessert
- Dessert shooters
- Hot chocolate bar
- House-made chocolate blend
- Chocolate morsels, mini marshmallows, candy canes, whipped cream
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Beverages
- Hot and cold beverage stations
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Campus Dining Now Hiring
Now hiring! Dining Services is looking for a talented social media assistant to join our team.
- Create/design content for social media
- Complete social media analytics and reports
- Attend special events as needed
- Develop creative campaigns and initiatives to engage and grow followers
- At least 1 year of experience
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Please send all resumes to Jackie Kronenberg at jkrone01@nyit.edu.
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Campus Dining Wants Your Feedback
We love to hear from you! Please visit our website to submit your feedback and suggestions so we can better serve you.
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Follow us on Instagram to see our daily rotating menus and other campus dining information!
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Campus Catering
The dining team would like to offer its services, support, and expertise in planning your meetings and events large or small on the Long Island or New York City campus, or off premise. Our chefs and event planners from NYIT de Seversky Mansion and Campus Catering collaborate on many events often and can customize menus from Continental breakfast to a seated multi-course dinner!
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Access our catering menu and request form or call us at 516.686.1466 for more information.
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