Washington State Chef's
Member Spotlight - June 2021
Hi! I am Anthony Brooks, and I am a Culinary Arts Instructor at Bates Technical College.
I have studied in culinary arts and supply management from:
San Diego, CA. Community college (Culinary Arts)
San Antonio, TX. (Senior housing manager School)
Athens Georgia (Supply Officer Management College)
Bates Technical College, (Culinary program)
It has been my privilege to also be a board member with the (ACF) Seattle Chef Association for the last 3 Years. As a culinary art and ServSafe manager instructor and proctor with our college, I have had the amazing opportunity to work and training our future culinarians and assist them with placement in our industry to continue our passion in this art of cooking!
I have also been a 26-year Navy Veteran, Senior Chief working in supply, housing, and food service I have operated and managed fine dining for Admirals, hosted receptions for dignitaries from many counties, and managed foodservice operations for the feeding of up to 6000 personals. I also have had the amazing opportunity to work as a Food Service Officer in Gaeta, Italy for 5 years.
Fun notes: My hobbies are Skiing, Hiking, Beer making, and watching the Seahawks!
Ingredients: Yield: 20 Ea
FOR THE FILLING:
- 1 (16-oz.) container ricotta
- 1/2 c. mascarpone cheese
- 1/2 c. powdered sugar, divided
- 3/4 c. heavy cream
- 1 tsp. pure vanilla extract
- 1 tsp. orange zest
- 1/4 tsp. kosher salt
- 1/2 c. mini chocolate chips, for garnish
FOR THE SHELLS:
- 2 c. all-purpose flour, plus more for surface
- 1/4 c. granulated sugar
- 1 tsp. kosher salt
- 1/2 tsp. cinnamon
- 4 tbsp. cold butter, cut into cubes
- 6 tbsp. white wine
- 1 large egg
- 1 egg white, for brushing
- Vegetable oil, for frying
- Drain ricotta by placing it in a fine-mesh strainer set over a large bowl. Let drain in the refrigerator for at least an hour and up to overnight.
- In a large bowl using a hand mixer, beat heavy cream and 1/4 cup powdered sugar until stiff peaks form.
- In another large bowl, combine ricotta, mascarpone, remaining 1/4 cup powdered sugar, vanilla, orange zest, and salt. Fold in whipped cream. Refrigerate until ready to fill cannoli, at least 1 hour.
In a large bowl, whisk together flour, sugar, salt, and cinnamon. Cut butter into flour mixture with your hands or pastry cutter until pea-sized. Add wine and egg and mix until a dough forms. Knead a few times in a bowl to help the dough come together. Pat into a flat circle, then wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
On a lightly floured surface, divide dough in half. Roll one half out to ⅛” thick. Use a 4” circle cookie cutter to cut out dough. Repeat with remaining dough. Re-roll scraps to cut a few extra circles.
Wrap dough around cannoli molds and brush egg whites where the dough will meet to seal together.
In a large pot over medium heat, heat about 2″ of oil to 360°. Working in batches, add cannoli molds to oil and fry, turning occasionally, until golden, about 4 minutes. Remove from oil and place on a paper towel-lined plate. Let cool slightly.
When cool enough to handle or using a kitchen towel to hold, gently twist shells off molds to remove.
Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips.