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Previous episode

THE CULINARY INSTITUTE OF AMERICA

Website: www.ciachef.edu
Feed: cia.podbean.com/feed/
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Description: Explore endless menu possibilities with video podcasts from the Chefs from The Culinary Institute of America.
Tags: cooking recipes chefs food culinary recipe

PAST SHOWS

Title:Asian Potato Salad
Date:Tue, 24 Jun 2014 18:16:53 +0000
Download File:http://cia.podbean.com/mf/feed/sq4ump/US...
Description:While you wouldn’t typically associate Asian flavors with potato salad, CIA Chef Bill Briwa created this Asian Potato Salad that is sure to please. Chef Briwa flavors the fingerling potatoes with miso, soy sauce, rice wine vinegar, and mirin dressing, and adds snap peas and shredded carrots.  For a fun and interesting finish to the dish, he tops the colorful salad with black sesame, crunchy wasabi peas, pickled mustard seeds, and a sprinkle of togarashi, a Japanese 7-spice mix.          Recipe at: http://www.ciaprochef.com/potatoes/pdf/AsianPotatoSalad.pdf    Download Podcast Video

Title:Breakfast Potato Fritatta Sandwich
Date:Tue, 24 Jun 2014 18:14:42 +0000
Download File:http://cia.podbean.com/mf/feed/r8ztde/US...
Description:CIA Chef Bill Briwa demonstrates how to make a chard, kale, mushroom, and Yukon Gold Potato frittata. To transform this into a healthy grab-and-go meal, he puts the frittata into a whole wheat bun for a delicious breakfast sandwich. Recipe at: http://www.ciaprochef.com/potatoes/pdf/FrittataSandwich.pdf  Download Podcast Video

Title:Potato Breakfast Pizza
Date:Tue, 24 Jun 2014 18:13:25 +0000
Download File:http://cia.podbean.com/mf/feed/kt7fn3/US...
Description: CIA Chef Bill Briwa demonstrates how to make a grilled breakfast pizza. He adds instant mashed potatoes into the pizza dough to create a softer dough that holds together and retains moisture exceptionally well. The pizza is topped with creamy goat cheese, crispy fried Yukon Gold potatoes, scrambled eggs, arugula, and sundried tomatoes.     Recipe at: http://www.ciaprochef.com/potatoes/pdf/BreakfastPizza.pdf

Title:Stuffed Breakfast Potato Skins
Date:Tue, 24 Jun 2014 18:11:56 +0000
Download File:http://cia.podbean.com/mf/feed/7x5vuz/US...
Description:While stuffed potato skins have become a sports bar favorite, in this video CIA Chef Bill Briwa shows us how to bring this concept to breakfast. He fills the scooped-out roasted russet potato with its reserved potato filling, scrambled eggs, smoked salmon, and sour cream.  Recipe at: http://www.ciaprochef.com/potatoes/pdf/BreakfastPotatoSkins.pdf   Download Other Media

Title:Spring Potato Salad
Date:Tue, 24 Jun 2014 18:10:00 +0000
Download File:http://cia.podbean.com/mf/feed/e3hgnk/US...
Description:After a long winter, spring inspires beautiful salads with all of the new produce that the season brings. In this video, CIA Chef Bill Briwa creates a colorful spring salad with purple potatoes, fingerling potatoes, asparagus, frisee, celery leaves, baby carrots, and radishes, all dressed with a flavorful green goddess dressing.    Recipe at: http://www.ciaprochef.com/potatoes/pdf/SpringPotatoSalad.pdf  Download Podcast Video

Title:Warm Potato Salad
Date:Tue, 24 Jun 2014 18:08:27 +0000
Download File:http://cia.podbean.com/mf/feed/hm4b2t/US...
Description:In this video, CIA Chef Bill Briwa takes an old deli favorite, potato salad, and gives it a kick. The potatoes are flavored with bacon, sautéed onions, whole grain mustard, chicken stock, vinegar, and pickled onions. Served warm, this salad makes for a perfect side dish to grilled chicken or a steak. If serving the potato salad with sausages, Chef Briwa suggests replacing the chicken stock with beer, such as a lager.  Recipe at: http://www.ciaprochef.com/potatoes/pdf/WarmPotatoSalad.pdf  Download Podcast Video

Title:Spruce Potatoes Boulangére
Date:Tue, 24 Jun 2014 18:06:51 +0000
Download File:http://cia.podbean.com/mf/feed/6nrw5p/US...
Description:Chef Mark Sullivan from Spruce in San Francisco demonstrates a classic dish from his restaurant, Spruce Potatoes Boulangére. He uses German butterball potatoes, but any yellow-fleshed potato works well in this recipe. Potatoes Boulangére means “potatoes from the baker.” The dish originated in rural France when people did not have ovens of their own, and would bring dishes to the baker to be roasted and picked up later. Recipe at: http://www.ciaprochef.com/potatoes/pdf/SprucePotatoesBoulangere.pdf Download Podcast Video

Title:Potato Provencal Tart
Date:Tue, 24 Jun 2014 18:04:50 +0000
Download File:http://cia.podbean.com/mf/feed/v3wb7p/US...
Description:Chef Mark Sullivan from Spruce in San Francisco demonstrates how to make a traditional Provencal Tart filled with layers of potatoes and late summer vegetables. A slice of this tart is served with a side salad at Spruce for brunch and lunch. Recipe at: http://www.ciaprochef.com/potatoes/pdf/PotatoProvencalVegetableTart.pdf Download Podcast Video

Title:Mushroom Pasta Sauce
Date:Sat, 05 Apr 2014 14:24:56 +0000
Download File:http://cia.podbean.com/mf/feed/uk5d7g/Mu...
Description:For a delicious vegetarian version of fettuccine with a bolognese ragù, Chef Bill Briwa swaps mushrooms for the meat traditionally used in this classic Italian pasta sauce. You won’t miss the meat with the rich, umami-intense flavor of the mushrooms. Find the recipe at http://www.ciaprochef.com/mushrooms/recipe4.html Download Podcast Video

Title:Szechuan Mushroom Stir Fry
Date:Sat, 05 Apr 2014 13:50:15 +0000
Download File:http://cia.podbean.com/mf/feed/wf4t9v/Mu...
Description:Easy to make, and packed with healthy vegetables, stir frys are a fast and flavor-packed option for your family. In this vegetarian version of a Szechuan stir fry, Chef Bill Briwa uses meaty slices of portabella mushrooms with Asian vegetables, herbs and spices.  Find the recipe at http://www.ciaprochef.com/mushrooms/recipe6.html      Download Podcast Video

Title:Mushroom Meatloaf with Mushroom Gravy
Date:Fri, 04 Apr 2014 13:48:17 +0000
Download File:http://cia.podbean.com/mf/feed/mpsvkb/Mu...
Description:Meatloaf is the quintessential American comfort food, and Chef Bill Briwa gives this classic dish a healthy twist with mushrooms. He switches out half the ground meat with chopped mushrooms, which not only adds flavor, but can help the meatloaf from drying out.  Find the recipe at http://www.ciaprochef.com/mushrooms/recipe3.html Download Podcast Video

Title:Mushroom Tacos
Date:Fri, 04 Apr 2014 13:46:20 +0000
Download File:http://cia.podbean.com/mf/feed/i4wgbk/Mu...
Description:Mexican meals are healthy meals when you focus on flavor and cut out the saturated fat. Filled with a spicy blend of mushrooms and meat, these tacos are a nutritious meal your family will love. In this taco recipe, Chef Bill Briwa mixes an equal volume of chopped sautéed mushrooms and ground beef, then adds Latin seasonings like toasted cumin, chipotle chile, oregano and cilantro. Find the recipe at http://www.ciaprochef.com/mushrooms/recipe5.html Download Podcast Video

Title:Mushroom Chili with Chipotle
Date:Thu, 03 Apr 2014 13:45:11 +0000
Download File:http://cia.podbean.com/mf/feed/dwcney/Mu...
Description:With a well-seasoned blend of sautéed mushrooms and meat, you can easily make family favorites more wholesome. In this recipe, Chef Bill Briwa adds chopped mushrooms to chili, which blend so seamlessly with the meat that your dinner-table “regulars” may not notice the switch. Find the recipe at http://www.ciaprochef.com/mushrooms/recipe1.html Download Podcast Video

Title:Mushroom Meatballs with Harrissa Aioli
Date:Thu, 03 Apr 2014 13:43:14 +0000
Download File:http://cia.podbean.com/mf/feed/p93k4e/Mu...
Description:Spice up your next cocktail party with these exotic Moroccan meatballs. Inspired by the spice markets of Marrakech, and served with a fiery harissa dipping sauce, these are not your mother’s meatballs. Chef Bill Briwa replaces half of the ground meat with mushrooms for an added healthy twist.  Find the recipe at http://www.ciaprochef.com/mushrooms/recipe2.html   Download Podcast Video

Title:Blending Meat and Mushrooms for Mexican Meals
Date:Wed, 02 Apr 2014 14:29:49 +0000
Download File:http://cia.podbean.com/mf/feed/isejag/Mu...
Description:In this demonstration, Chef Bill Briwa shows us how to create a mushroom-meat blend in classic Mexican dishes.  Adding authentic Mexican flavors like toasted cumin, chipotle chile, oregano and cilantro, Chef Briwa uses this versatile filling in tacos, burritos, quesadillas, enchiladas and more.  For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html   Download Podcast Video

Title:Blending Meat and Mushrooms for Asian Meals
Date:Wed, 02 Apr 2014 13:41:32 +0000
Download File:http://cia.podbean.com/mf/feed/ewcpdy/Mu...
Description:You can easily swap mushrooms for meat to make a more healthful version of an Asian classic that traditionally uses meat in dishes such as stir-fries, fried rice, or dumplings.  Chef Bill Briwa shows us how. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html Download Podcast Video

Title:Blending Meat and Mushrooms for Italian Meals
Date:Tue, 01 Apr 2014 13:39:35 +0000
Download File:http://cia.podbean.com/mf/feed/xpnvb8/Mu...
Description:From lasagna to meatballs, Chef Bill Briwa shows us a technique for blending meat with mushrooms in classic Italian recipes, making these dishes more healthful and delicious. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html Download Podcast Video

Title:Blending Meat and Mushrooms in American Classics
Date:Tue, 01 Apr 2014 13:08:58 +0000
Download File:http://cia.podbean.com/mf/feed/pfquve/Mu...
Description:Chef Bill Briwa shows us how he blends sautéed mushrooms with ground meat in burgers, meatloaf, sloppy joes, casseroles, and chili to make them more healthful meal options. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html Download Podcast Video

Title:Blending Meat and Mushrooms: Blendability
Date:Fri, 28 Mar 2014 14:25:39 +0000
Download File:http://cia.podbean.com/mf/feed/egp2zn/Mu...
Description:Blending mushrooms with classic ground-meat recipes, such as burgers, meatloaf, lasagna, pasta sauce, or meatballs, can make everyday dishes more healthful and delicious. Simply replace some of the ground meat—beef, pork, chicken, or turkey—with finely chopped cooked mushrooms, reducing fat, calories, and cholesterol while boosting juiciness and flavor. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html Download Podcast Video

Title:Mushroom Nutrition
Date:Fri, 28 Mar 2014 13:24:02 +0000
Download File:http://cia.podbean.com/mf/feed/wag3n9/Mu...
Description:In this video, Bart Minor, president of the Mushroom Council tell us about the health benefits of mushrooms. Mushrooms are the only source of vitamin D in the produce aisle, and they are also a source of the essential antioxidant selenium. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html Download Podcast Video

Title:The Many Ways to Serve Mushrooms
Date:Thu, 27 Mar 2014 13:14:24 +0000
Download File:http://cia.podbean.com/mf/feed/j4pn2s/Mu...
Description:In this video, Chef Bill Briwa gives an overview of ideas for cooking with mushrooms: From serving them whole as grilled mushroom kabobs, or by sautéing sliced mushrooms for a filling in sandwiches or quesadillas.  Chef Briwa also show us how finely chopped mushrooms can be combined with ground meats in meatballs, or burgers. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html Download Podcast Video

Title:How to Sauté and Roast Mushrooms
Date:Thu, 27 Mar 2014 13:13:18 +0000
Download File:http://cia.podbean.com/mf/feed/shq4fr/Mu...
Description:In this video, Chef Bill Briwa shows us how to properly sauté mushrooms. As he explains, the key is to start with a hot pan, cooking the mushrooms without moving them until they have completely browned on one side. In the second part of the video, Chef Briwa also demonstrates how to roast mushrooms to a perfect, golden brown with a tender but firm texture. Chef Briwa also shows us a great trick for marinating mushrooms.  For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html Download Podcast Video

Title:How to Clean Mushrooms
Date:Wed, 26 Mar 2014 13:45:42 +0000
Download File:http://cia.podbean.com/mf/feed/zperfw/Mu...
Description:In this video, Chef Bill Briwa shows us how to properly clean mushrooms. As Chef Briwa explains, mushrooms absorb moisture easily so they should never be soaked in water.  Instead, mushrooms should be rinsed briefly under water, then patted dry with paper towels.  Download Podcast Video

Title:How to Select and Store Mushrooms
Date:Wed, 26 Mar 2014 13:05:59 +0000
Download File:http://cia.podbean.com/mf/feed/8aweqs/Mu...
Description:In this video, Chef Bill Briwa demonstrates how to properly store fresh mushrooms. Chef Briwa shows us how mushrooms are best stored in a paper bag. Mushrooms decay more quickly when they stored in a tightly closed plastic bag. Fresh mushrooms don’t freeze well, but cooked mushrooms do. You can freeze sautéed mushrooms for up to one month so they’re ready to use in soups, omelets, braises or pasta sauces. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html Download Podcast Video

Title:Jicama Shrimp Tacos with Asian Slaw
Date:Tue, 25 Mar 2014 14:04:24 +0000
Download File:http://cia.podbean.com/mf/feed/9whcyb/Ki...
Description:CIA Chef Bill Briwa demonstrates how to make a delicious and unusual sauce that he serves on jicama tacos filled with grilled shrimp and Asian slaw. The sauce features ingredients from both Mediterranean and Southeast Asian cultures: shallots, ginger, lemongrass, serrano chiles, coconut milk, rosemary, rice wine vinegar, and NuMami sauce. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html Download Podcast Video

Title:Rock Cod Ceviche with Fresh Herbs
Date:Tue, 25 Mar 2014 13:58:57 +0000
Download File:http://cia.podbean.com/mf/feed/cf7erg/Ki...
Description:CIA Chef Bill Briwa demonstrates how to make a simple ceviche, a dish that has grown in popularity on menus across America in recent years. Key to preparing perfect ceviche is to use impeccably fresh fish, and to properly cut the fish at a long angle in small cubes to maximize its surface area. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html Download Podcast Video

Title:Miso-Glazed Salmon and Vegetable Stir-Fry
Date:Mon, 24 Mar 2014 13:59:10 +0000
Download File:http://cia.podbean.com/mf/feed/cz7jvt/Ki...
Description:In this video, Executive Chef Andrew Hunter demonstrates a unique technique to prepare flavorful salmon. He wraps the fillets in cheese cloth then covers the fish in miso, orange juice, orange zest, rice wine vinegar, and mirin. The cheese cloth separates the miso from the salmon, allowing the miso to impart its flavor while giving the salmon a beautiful, clean, cured appearance. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html Download Podcast Video

Title:Grilled Southwestern Shrimp with Wasabi Cocktail Sauce
Date:Mon, 24 Mar 2014 13:55:01 +0000
Download File:http://cia.podbean.com/mf/feed/eitk7v/Ki...
Description:In this video, Executive Chef Andrew Hunter demonstrates a delicious Latin Asian fusion dish. He marinates the shrimp in guajillo salsa mixed with lime ponzu, then sears them in a hot dry pan. The shrimp are served in a cocktail glass with a salad of radishes, bean sprouts and fennel. Chef Hunter finishes the dish with a bright and peppery wasabi cream sauce, which perfectly complements the earthy guajillo salsa. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html Download Podcast Video

Title:Lamb Katsu with Summer Vegetable Salad
Date:Fri, 21 Mar 2014 18:19:19 +0000
Download File:http://cia.podbean.com/mf/feed/iur8fg/Ki...
Description:One of Chef Mark Miller’s favorite Japanese meals is tonkatsu, and here he shows us a new twist on this classic dish. In place of traditional pork, he uses a brined rack of lamb that he breads in panko and serves with tonkatsu sauce. He serves the lamb on top of a refreshing and colorful salad of corn, red peppers, cherry tomatoes and snap peas. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html Download Podcast Video

Title:Singapore Black Pepper Seafood Stew
Date:Fri, 21 Mar 2014 18:15:58 +0000
Download File:http://cia.podbean.com/mf/feed/imbakc/Ki...
Description:In this video, Chef Mark Miller takes the flavor profile of Singapore’s famous black pepper crab, and creates a delicious seafood stew. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA. Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html Download Podcast Video

Title:Churrasco: Brazilian Barbeque
Date:Sun, 02 Mar 2014 13:00:13 +0000
Download File:http://cia.podbean.com/mf/feed/r2xqb2/Br...
Description:Churrasco is Brazil’s version of cowboy barbecue. Invented by the gauchos, the Brazilian horsemen who herded cattle in the Rio Grande do Sul region of Southern Brazil, Churrasco was originally a method of spit roasting cuts of meat by the fire. Today, the steakhouse style restaurants continuing this tradition of cowboy cooking are known as Churrascarias. Enormous automated charcoal and wood rotisseries have replaced the outdoor fire pits, but the slow roasting and basting process remains much as it was nearly two centuries ago.  For recipes, visit

Title:Feijoada: Brazil’s National Dish
Date:Sat, 01 Mar 2014 14:00:35 +0000
Download File:http://cia.podbean.com/mf/feed/qwbwut/Br...
Description:Any discussion of Brazil’s iconic dishes is incomplete without an in-depth look at the country’s national dish- feijoada completa. Feijoada is more than just a bean stew… it is a cultural rite of passage. Opting for a taste of carioca style feijoada, we travel to Ipanema to pay a visit to a true Rio classic - Chef Gilberto Araújo’s Casa da Feijoada. Many legends mistakenly attribute feijoada to the slave kitchen, but the Portuguese consumed feijoada before they ever colonized Brazil. Feijoada completa refers to the “whole meal,” served with the principal dish of stewed beans cooked with 11 different types of smoked or cured pork meats, and sausages.

Title:Brazilian Moqueca
Date:Sat, 01 Mar 2014 13:00:44 +0000
Download File:http://cia.podbean.com/mf/feed/mfcbc6/Br...
Description:Few comfort foods come as close to Nirvana as the moquecas of Bahia– clay pot seafood stews thickened with coconut milk– seasoned with dendé oil, yellow onion, tomato, and green bell pepper and cilantro. Whether it is freshly caught fish like cavala, shrimp, octopus, or lobster, or homemade coconut milk and dendé oil, the secret to a perfect moqueca lies in the freshness of the ingredients. Jan our dendé and farinha guide, assures us that his sister-in-law, Claudete, prepares the best moqueca in all of Bahia. For recipes, visit www.ciaprochef.com/WCA

Title:A visit to a Farinha House in Brazil
Date:Fri, 28 Feb 2014 13:30:58 +0000
Download File:http://cia.podbean.com/mf/feed/dsj9ip/Br...
Description:We walk to a rustic farinha house where the owners, Roberto and Maria, have gathered for communal farinha processing.  This gathering known as a farinhada will produce enough manioc flour to sustain their small neighborhood for the next several weeks. Having harvested the manioc roots early that morning, two members of the group work in tandem to peel the tough skin with sharp knives. For recipes, visit www.ciaprochef.com/WCA  

Title:Bahia Ingredients and Markets
Date:Fri, 28 Feb 2014 13:00:17 +0000
Download File:http://cia.podbean.com/mf/feed/mp87t5/Br...
Description:Our tour begins at the Ceasa Market in Salvador’s Rio Vermelho district where Veve Bragança provides a crash course in the Nordeste pantry – from manteiga de garrafa, a type of clarified butter used to season manioc purees, to specialty manioc flours called farinhas and the toasted manioc flour known as farofas differing in grain size and texture… to dishes like hard to find dishes like maniçoba made from boiled manioc leaves that have released their toxins… cooked with calabresa sausage, charque, cured salpresa pork, bacon, and smoked chorizo.

Title:Chef Mara Salles of Tordesilhas Restaurant
Date:Thu, 27 Feb 2014 14:30:30 +0000
Download File:http://cia.podbean.com/mf/feed/zi9tfj/Br...
Description:Another popular address for locals who appreciate good food is Tordesilhas where Mara Salles advocates the preservation and elevation of native Brazilian ingredients. Located in the bustling Rua Bela Cintra area of Sao Paulo, the restaurant serves up some of regional Brazil’s more obscure dishes - many of which descend from indigenous and colonial traditions. The restaurant’s name, Tordesilhas, references a treaty signed in1494 between Portugal and Spain, marking the boundaries of their newly claimed lands in the America. For recipes, visit www.ciaprochef.com/WCA < [...]

Title:Cooking with Brazilian Chef Alex Atala of DOM
Date:Thu, 27 Feb 2014 13:00:02 +0000
Download File:http://cia.podbean.com/mf/feed/cbhxqd/Br...
Description:Sao Paulo native, Alex Atala symbolizes the city’s multi-ethnic heritage as an Irish Lebanese Brazilian. Chef Atala’s DOM restaurant is regarded by many critics as the best in Brazil, and rated number 24 on the world’s 50 best restaurant’s list, according to San Pellegrino’s annual rating. Atala’s cooking combines intriguing Amazonian flavors with ultra-modern techniques… all filtered through the artful lens of haute cuisine. For recipes, visit www.ciaprochef.com/WCA  

Title:Sao Paulo Markets
Date:Wed, 26 Feb 2014 14:00:33 +0000
Download File:http://cia.podbean.com/mf/feed/m2mvpu/Br...
Description:During our tour of Sao Paulo’s Mercado Municipal, we get an introduction to the ingredients that comprise Brazil’s diverse culinary traditions. From salted pork and beef products like air-dried cuts of carne seca – essential for making Brazil’s feijoada complete, to row upon row of fresh seafood, mollusks, and fish– the Mercado Municipal has something for everyone. For recipes, visit www.ciaprochef.com/WCA  

Title:Exploring Brazil
Date:Wed, 26 Feb 2014 13:39:42 +0000
Download File:http://cia.podbean.com/mf/feed/da5w76/Br...
Description:This is Brazil…From the Amazon’s endless verdant jungle where thousands of serpentine tributaries converge to form the world’s largest river… teaming with rare fish, and exotic fruits…To the sophisticated and cosmopolitan metropolis of Sao Paulo, with its infinite sprawl of skyscrapers, ethnic neighborhoods, and chic dining scenes. Take a stroll through downtown Sao Paulo and this ethnic diversity is easy to see in the beautiful, multi-cultural faces of the city’s residents who call themselves paulistas. In all its incarnations, Brazil is as massive as it is majestic. 

Title:A Peruvian Harvest Feast: The Pachamanca
Date:Tue, 25 Feb 2014 13:30:27 +0000
Download File:http://cia.podbean.com/mf/feed/gfiec/Per...
Description:The Incas considered the fertile valley of the Urubamba River to be a sacred place. One legend claims that the sun refreshes itself at night in the chilly waters underneath the river. The lush grasslands of this high plateau support sheep and grain production, and the mountain backdrop provides the ideal setting for an authentic pachamanca, or Andean pit roast. Usually undertaken at harvest time, as a thank-you to Pacha Mama, or Mother Earth, a full-scale pachamanca, is a major endeavor that engages the entire community. For his visiting American guests, Chef Pio Vasquez of El Huacatay restaurant in the town of Urubamba has orchestrated a pachamanca out of season, on a friend’s farm in the picturesque Sacred Valley.

Title:Cooking in the Peruvian Andes
Date:Tue, 25 Feb 2014 13:00:07 +0000
Download File:http://cia.podbean.com/mf/feed/jkxj9r/Pe...
Description:The majestic Peruvian Andes stretch the length of Peru and have witnessed the rise and fall of many civilizations. By 3000 BC, highlanders were cultivating a wide range of crops in this difficult landscape—hardy, life-sustaining foods such as gourds, corn, potatoes and quinoa. Potatoes provide the foundation of the Andean diet, and varieties number in the thousands. A stroll through the Cusco market provides a glimpse of the tantalizing potato options: at some stalls, the selections extend almost as far as the eye can see. For recipes, visit www.ciaprochef.com/WCA

Title:Culinary Treasures of the Amazon
Date:Mon, 24 Feb 2014 13:30:47 +0000
Download File:http://cia.podbean.com/mf/feed/brs7a/Per...
Description:On the eastern slopes of the Andes is a Peru that few people know. Far from the bustling streets of the capital, the vast Amazonian jungle teems with tropical fruits, vegetables, herbs and spices that remain to be discovered. Botanists say that this lush, remote paradise contains more than 500 types of fruit, most of which never make it to Lima’s markets. At Malabar restaurant in Lima, chef Pedro Miguel Schiaffino has made it his mission to introduce Peruvians to the Amazon’s wealth of ingredients. For recipes, visit www.ciaprochef.com/WCA

Title:Peru’s Asian Infusion: Influences from China and Japan
Date:Mon, 24 Feb 2014 13:00:03 +0000
Download File:http://cia.podbean.com/mf/feed/erw382/Pe...
Description:The multicultural stew that is modern Peru gets much of its spice from two waves of immigration—the Chinese in the mid-19th century, and the Japanese at the turn of the 20th century. These two immigrant groups have put down roots, and their descendants are fully integrated into Peruvian life. But at the table and in markets, such as Lima’s Central Market, the Asian impact is hard to miss. For recipes, visit www.ciaprochef.com/WCA  

Title:Peru’s Pisco
Date:Sun, 23 Feb 2014 14:30:09 +0000
Download File:http://cia.podbean.com/mf/feed/p3hc8e/Pe...
Description:Pisco is the clear brandy that Peruvians have enjoyed for 450 years. Through the popularity of the refreshing pisco sour, a lime-laced drink known in bars everywhere, pisco is enjoying some well-deserved fame. But as Peruvians know, this sophisticated brandy is far more than just a mixer. Made only in a limited coastal area of Peru according to strict regulations, it has all the elegance and polish of French Cognac. Johnny Schuler is the president of the Pisco Tasters Guild and widely considered to be the world’s leading expert. According to Schuler, Peruvians owe this beloved beverage to the requirements of the Catholic Church.

Title:Peru’s Favorite Street Food: Anticuchos
Date:Sun, 23 Feb 2014 13:00:42 +0000
Download File:http://cia.podbean.com/mf/feed/kdkzv/Per...
Description:Whether eaten on the street, at a stylish cocktail party, or as a prelude to Sunday lunch, anticuchos are uniquely Peruvian. Although the most traditional anticucho is made with beef heart, modern cooks have expanded the repertoire to include anticuchos made with chicken livers or chicken breast, beef tenderloin, alpaca, even fish. What distinguishes anticuchos from other brochettes is their fiery marinade, a concoction that varies with each chef but almost always includes chile hot pepper paste and vinegar. For recipes, visit www.ciaprochef.com/WCA

Title:Causa: An Exercise in Creativity
Date:Sat, 22 Feb 2014 13:59:45 +0000
Download File:http://cia.podbean.com/mf/feed/jby3wx/Pe...
Description:At Huaca Pucllana restaurant, Chef Marilú Madueño reinterprets traditional Peruvian dishes with haute cuisine style. Chef Madueño prepares causa, a signature Peruvian potato dish that invites a chef’s creativity. Legend has it that causa originated during Peru’s battle for independence from Spain, when the wives of Peru’s soldiers would make and sell the dish to earn money for the cause. Think of it as an elaborate layered potato salad, made with finely minced potatoes. The mise en place is simple: starchy yellow potatoes; fragrant peppers, such as the aji amarillo; lime juice; and olive oil; and sometimes cilantro.

Title:Where Ceviche was Born
Date:Sat, 22 Feb 2014 13:56:02 +0000
Download File:http://cia.podbean.com/mf/feed/8h669a/Pe...
Description:Peru is the birthplace of ceviche, a dish that has now conquered the world. But although it may seem like a modern creation, ceviche can trace its roots to the Incas. Long before the Spanish introduced limes and other citrus fruits, the Incas were marinating raw fish with acidic fruits from the Amazon, such as tumbo, a type of passion fruit. For recipes, visit www.ciaprochef.com/WCA  

Title:Lima’s Destination Dining: from Humble to Haute
Date:Fri, 21 Feb 2014 13:15:23 +0000
Download File:http://cia.podbean.com/mf/feed/umx69w/Pe...
Description:Lima is Peru’s capital, its commercial hub, its beating heart. More than a third of the country’s population lives in Lima, 11 million people whose appetites and ethnic diversity nourish an especially lively dining scene. Limeños like to eat, a fact evident on the street, where vendors sell the skewered and grilled meats called anticuchos and Andean corn on the cob, known as choclo, with its plump white kernels. For recipes, visit www.ciaprochef.com/WCA  

Title:Peru’s Kitchen: Where Cultures Merge
Date:Fri, 21 Feb 2014 13:00:00 +0000
Download File:http://cia.podbean.com/mf/feed/wc532a/Pe...
Description:Like the richly patterned textiles worn by Peru’s indigenous people Quechua-speaking peoples, the nation’s table weaves together strands that you might think incompatible—Chinese and African, Spanish and Japanese, Italian and native Quechua. Peru’s cultural diversity, the result of waves of immigration, contributes to a culinary scene that celebrates fusion. Every arriving immigrant group has left its mark on the Peruvian kitchen and enriched it with techniques and ingredients. For recipes, visit www.ciaprochef.com/WCA  

Title:Exploring Peru: Land of Contrasts and Crossroads
Date:Thu, 20 Feb 2014 13:01:45 +0000
Download File:http://cia.podbean.com/mf/feed/g4gth2/Pe...
Description:Home of the legendary Inca culture and the lost city of Machu Picchu, Peru stirs the imagination of all who are captivated by the past. But today, Peru faces forward, and its restaurant scene is luring international travelers who seek the culinary world’s cutting edge. Visitors who make the trek will find a land of astonishing contrasts, with landscapes ranging from coastal desert to high plains to jungle. Few countries can match Peru for biodiversity, whether the focus is plant life, wildlife or the ethnic heritage of its people. For recipes, visit www.ciaprochef.com/WCA [...]

Title:Discovering Peru and Brazil
Date:Thu, 20 Feb 2014 13:00:18 +0000
Download File:http://cia.podbean.com/mf/feed/da5w76/Br...
Description:Travel to the South American nations of Peru and Brazil, where leading chefs and food authorities demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Food Solutions, presents “Savoring the Best of World Flavors,” the fourth edition of the World Culinary Arts DVD Series. For recipes, visit www.ciaprochef.com/WCA  

Title:Tri-Color Grape, Arugula, Mozzarella, and Toasted Almond Salad with Apple Cider Vinaigrette
Date:Wed, 19 Feb 2014 14:28:25 +0000
Download File:http://cia.podbean.com/mf/feed/bkj9u8/CA...
Description:This produce-packed salad is full of great colors, textures and flavors that your guests will love. Chef Scott Samuel from The Culinary Institute of America starts with a unique vinaigrette he makes with finely minced black, green and red grapes as a base. Grapes, radishes, green apple, and toasted almonds add great crunch to the dish, while the mozzarella balls add a creamy richness. Chef Samuel created this recipe with retail foodservice in mind, but it’s also great for home cooks. 

Title:Whole Wheat Wrap with Chimmichurri Roasted Chicken, with Black Grape and Mango Salad
Date:Tue, 18 Feb 2014 14:22:16 +0000
Download File:http://cia.podbean.com/mf/feed/9bvghd/CA...
Description:In this demonstration, Chef Scott Samuel from The Culinary Institute of America prepares a healthy and flavorful grab-and-go wrap recipe. The chimmichurri sauce is used as the marinade for the chicken as well as the sauce inside the wrap. He adds black grapes that he has sliced into rings, to add a perfect sweet, refreshing crunch. Chef Samuel designed this recipe for retail foodservice, but it’s also great for home cooks.

Title:Green Grape and Wild Rice Salad with Sherry Vinaigrette, Toasted Walnuts, and Roasted Red Peppers
Date:Tue, 18 Feb 2014 13:19:25 +0000
Download File:http://cia.podbean.com/mf/feed/rkusj4/CA...
Description:This vegetarian wild rice and green grape salad is a flavorful and healthy side dish, stuffing, or entrée. In this demonstration, Chef Scott Samuel from The Culinary Institute of America shows us the “pasta method” of cooking rice. Instead of measuring out the rice and water, he simply boils a large pot of water, adds the rice, and strains the rice when cooked through. Recipe at http://www.ciaprochef.com/grapes/recipe20.html.  

Title:Spicy Asian Beef Salad with Black Grapes and Napa Cabbage
Date:Mon, 17 Feb 2014 13:16:25 +0000
Download File:http://cia.podbean.com/mf/feed/hi5hk9/CA...
Description:In this recipe demo, Chef Scott Samuel from The Culinary Institute of America begins by preparing a sweet, tart and spicy Asian marinade he uses to flavor a flank steak. He grills and cuts the steak into thin slices, and serves it on top of a salad of shredded napa cabbage and black grapes.  He designed this recipe for retail foodservice, but it’s also great for home cooks. Recipe at: http://www.ciaprochef.com/grapes/recipe24.html    

Title:Thai Curry Chicken and Red Grape Salad
Date:Mon, 17 Feb 2014 13:12:26 +0000
Download File:http://cia.podbean.com/mf/feed/m5kyv/CAG...
Description:Chef Scott Samuel from The Culinary Institute of America says this is the best chicken salad you’ll ever have. He adds spicy Thai red curry paste and cooling red grapes, to make this chicken salad stand out above the crowd. He designed this recipe for retail foodservice, but it’s also great for home cooks. Recipe at: http://www.ciaprochef.com/grapes/recipe23.html  < [...]

Title:Bean Burrito with Brown Rice, Jalapeño Jack Cheese and Salsa Verde
Date:Sat, 15 Feb 2014 13:10:16 +0000
Download File:http://cia.podbean.com/mf/feed/xvmrfe/No...
Description:This vegetarian burrito is packed with flavorful black beans as the main protein, as well as whole grain brown rice, tomatoes, cheese, and fresh diced tomatoes. Chef Scott Samuel developed this recipe for a high school foodservice audience, and explains how to prepare the burritos a day in advance for added convenience. 

Title:Tostadas with Black Beans, Chicken, and Avocado
Date:Sat, 15 Feb 2014 00:10:04 +0000
Download File:http://cia.podbean.com/mf/feed/8r43im/No...
Description:This tostada is topped with spicy black beans, chicken fajita strips, avocado, tomatoes and shredded lettuce and cheese. The same toppings could also be used for a healthier take on nachos. Chef Samuel developed this recipe for a high school foodservice audience. Recipe at: http://www.ciaprochef.com/northarvest/recipe26.html

Title:Brown Rice and Kidney Bean Salad with Roasted Red Peppers, Fuji Apples, and Sherry Vinaigrette
Date:Fri, 14 Feb 2014 13:04:23 +0000
Download File:http://cia.podbean.com/mf/feed/8hq4ex/No...
Description:This flavorful whole grain salad uses multiple varieties of beans and vegetables to add beautiful color to the dish. Serve this salad as a side dish or even inside a wrap as a lunch entree. Chef Samuel developed this recipe for a high school foodservice audience. Recipe at:

Title:Sausage and White Bean Soup with Kale and Basil Pesto
Date:Thu, 13 Feb 2014 13:02:42 +0000
Download File:http://cia.podbean.com/mf/feed/prpf3d/No...
Description:This simple soup incorporates cannellini beans, Tuscan kale, and pork sausage. Chef Scott Samuel adds some pizzazz to the ground pork by adding traditional Andouille flavors: paprika, cayenne, thyme and sage. He suggests swapping spinach for kale in case it is not available. Chef Samuel developed this recipe for a high school foodservice audience. Recipe at: http://www. [...]

Title:Vegetarian Chili with Three Beans
Date:Thu, 13 Feb 2014 13:01:21 +0000
Download File:http://cia.podbean.com/mf/feed/8r43im/No...
Description:This delicious, spicy vegetarian chili is packed with produce. With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat. CIA Chef Scott Samuel’s secret for adding savory flavor is a teaspoon of cocoa powder. Chef Samuel developed this recipe for a high school foodservice audience. Recipe at: http://www.ciaprochef.com/northarvest/recipe23.html

Title:Sunkist Meyer Lemon Ice Cream Mini Cone
Date:Wed, 12 Feb 2014 13:52:06 +0000
Download File:http://cia.podbean.com/mf/feed/n76bhp/Su...
Description:Nothing beats the bright tang of lemon for a refreshing dessert. In this lemon ice cream recipe, Chef Robert Danhi takes advantage of the vivid orange-blossom aroma and sweet, tart flavor of meyer lemons. To make this dessert extra special, he adds a surprise of creamy lemon custard inside the cone, and tops the ice cream with spicy crunchy lemon pepper brittle. Recipe at: http://www.ciaprochef.com/sunkist/recipe6.html

Title:Sunkist Moro Orange, Roasted Kobocha Squash, and Kale Salad
Date:Wed, 12 Feb 2014 13:49:59 +0000
Download File:http://cia.podbean.com/mf/feed/kjb8km/Su...
Description:Kale salads have become a menu favorite in recent years. In this video, Chef Robert Danhi gives an extra kick to his kale salad with the addition of beautiful moro oranges. The roasted kabocha squash make the salad hearty enough to serve as an entrée. Recipe at: http://www.ciaprochef.com/sunkist/recipe4.html  

Title:Grilled Cara Cara Oranges and Rose-Ginger Marinated Chicken
Date:Tue, 11 Feb 2014 13:50:26 +0000
Download File:http://cia.podbean.com/mf/feed/m9funq/Su...
Description:Here’s a unique new take on orange chicken. In this recipe, Chef Robert Danhi makes a delicious marinade with orange zest, lemon juice, rose water, and Asian aromatics. He then plates the chicken with grilled cara cara oranges for a delicious finish and beautiful presentation sure to impress your guests. Recipe at: http://www.ciaprochef.com/sunkist/recipe4.html< [...]

Title:Sunkist Lemon Kimchi with Korean Red Chili Sauce and Charred Scallions
Date:Tue, 11 Feb 2014 13:45:48 +0000
Download File:http://cia.podbean.com/mf/feed/bkbxdu/Su...
Description:In this recipe, Chef Robert Danhi prepares a small plate with big flavor: kimchi with lemons. After the kimchi ferments for about four days, he serves it as a small plate with charred scallions and a chili orange sauce. To save time in the kitchen he uses Sunkist seedless lemons. Recipe at: http://www.ciaprochef.com/sunkist/recipe3.html

Title:Sunkist Pummelo and Shrimp Salad
Date:Mon, 10 Feb 2014 23:45:34 +0000
Download File:http://cia.podbean.com/mf/feed/bfptj/Sun...
Description:This classic Vietnamese-style recipe features the giant Sunkist Pummelo, with shrimp, peanuts and herbs. Pummelos have a delicate sweet flavor with a jasmine scent, and pair perfectly with the Southeast Asian aromatics in this recipe. In this video, Chef Robert Danhi also demonstrates how to properly peel a pummelo. Recipe at: http://www.ciaprochef.com/sunkist/recipe2.html   [...]

Title:Sunkist Lemon Basil Margatini
Date:Mon, 10 Feb 2014 23:41:56 +0000
Download File:http://cia.podbean.com/mf/feed/h4xrb5/Su...
Description:Creative “bar chefs” are reinvigorating cocktail menus. This perfectly balanced Sunkist Lemon Basil Margatini takes advantage of the bright floral flavor, and beautiful pink flesh and striped skin of the Sunkist zebra lemon. With house-made orange liquor, sweet and sour, and the addition of basil leaves, ginger and tequila, this cocktail may be just as memorable as the meal that follows.

Title:Introduction to the Cuisine of the Scandinavia
Date:Mon, 21 Oct 2013 15:07:19 +0000
Download File:http://cia.podbean.com/mf/feed/pv95p8/Sc...

Title:Copenhagen’s fish market with Chef Bo Jacobson
Date:Sun, 20 Oct 2013 13:49:02 +0000
Download File:http://cia.podbean.com/mf/feed/pr36rc/Sc...

Title:Chef Rasmus Kofoed of Restaurant Geranium in Copenhagen
Date:Sun, 20 Oct 2013 13:47:52 +0000
Download File:http://cia.podbean.com/mf/feed/3dapnp/Sc...

Title:Classic Danish Smørrebrød
Date:Sun, 20 Oct 2013 13:46:49 +0000
Download File:http://cia.podbean.com/mf/feed/a678x8/Sc...

Title:A tour of Noma with Chef René Redzepi
Date:Sun, 20 Oct 2013 13:45:22 +0000
Download File:http://cia.podbean.com/mf/feed/5zm8b9/Sc...
Description:Noma chef René Redzepi is widely known for his work in developing what is now called New Nordic cuisine: a way of cooking and eating focused on local, seasonal ingredients, traditional foods, and artisanal production. Chef Redzepi tells us about the changes to the kitchen and what’s next for the restaurant… and, the industry. Find recipes at www.CIAprochef.com/WCA. Download Podcast Video

Title:The Nordic Food Lab
Date:Sun, 20 Oct 2013 13:44:10 +0000
Download File:http://cia.podbean.com/mf/feed/csnzi9/Sc...

Title:Christian Puglisi of Restaurant Relae in Copenhagen
Date:Fri, 18 Oct 2013 13:42:39 +0000
Download File:http://cia.podbean.com/mf/feed/epzjzd/Sc...

Title:Chef Jeppe Foldager of the Alberto K Restaurant in Copenhagen
Date:Fri, 18 Oct 2013 13:39:39 +0000
Download File:http://cia.podbean.com/mf/feed/wkskqh/Sc...

Title:Denmark Farmer and Forager Søren Wiuff
Date:Thu, 17 Oct 2013 13:38:27 +0000
Download File:http://cia.podbean.com/mf/feed/tmik8y/Sc...

Title:Chef Claus Henrikson of Denmark’s Dragsholm Slot castle
Date:Wed, 16 Oct 2013 13:37:10 +0000
Download File:http://cia.podbean.com/mf/feed/2ru28w/Sc...

Title:Chef Magnus Ek of Oaxen Krog and Oaxen Slip in Stockholm
Date:Tue, 15 Oct 2013 13:35:52 +0000
Download File:http://cia.podbean.com/mf/feed/tqvpeb/Sc...

Title:Chef Sayan Isaksson of Restaurant Esperanto in Stockholm
Date:Mon, 14 Oct 2013 13:34:13 +0000
Download File:http://cia.podbean.com/mf/feed/qgwc2/Sca...

Title:Chef Niklas Ekstedt of Ekstedt Restaurant in Stockholm
Date:Sun, 13 Oct 2013 06:32:30 +0000
Download File:http://cia.podbean.com/mf/feed/by54g/Sca...

Title:Chef Danyel Couet of F12 Restaurant in Stockholm
Date:Sun, 13 Oct 2013 06:31:19 +0000
Download File:http://cia.podbean.com/mf/feed/5cmykj/Sc...

Title:Chef Stefano Catenacci of Operakällaren Restaurant in Stockholm
Date:Sun, 13 Oct 2013 06:29:59 +0000
Download File:http://cia.podbean.com/mf/feed/tngfxd/Sc...

Title:Gravlax with Chef Marten Karlsson of Fjäderholmarna Krog
Date:Sat, 12 Oct 2013 13:28:29 +0000
Download File:http://cia.podbean.com/mf/feed/cgs9zp/Sc...

Title:Scandinavian Pickled Herring with CIA Chef Lars Kronmark
Date:Fri, 11 Oct 2013 13:27:16 +0000
Download File:http://cia.podbean.com/mf/feed/x56mcc/Sc...

Title:Swedish Smorgasbord with Chef Gert Klötzke
Date:Fri, 11 Oct 2013 13:24:59 +0000
Download File:http://cia.podbean.com/mf/feed/y5fi6v/Sc...

Title:Sweden’s Wild Game with Torsten Mörner
Date:Fri, 11 Oct 2013 13:23:25 +0000
Download File:http://cia.podbean.com/mf/feed/h8wvt3/Sc...

Title:Nordic Ingredients: Sweden’s Cheese and Wild Flavors
Date:Thu, 10 Oct 2013 23:24:43 +0000
Download File:http://cia.podbean.com/mf/feed/maej6e/Sc...

Title:Pieces of Passion: Gretchen Thomas, Wine & Spirits Director for Barcelona Wine Bar
Date:Fri, 04 Oct 2013 22:46:26 +0000
Download File:http://cia.podbean.com/mf/feed/vra5xr/Gr...
Description:As the wine and spirits director for a prominent restaurant group, Gretchen Thomas travels the world looking for those little “pieces of passion” that make a wine unique and qualified to be on her menu. Without her education at The Culinary Institute of America (CIA), Gretchen would never have been introduced to wine or found her career path. If you’re not sure what you want to do in the culinary industry, Gretchen says, you’ll figure it out when you’re at the CIA. Download Podcast Video

Title:Simple Isn’t Easy: Greg Vernick, Executive Chef and Owner of Vernick Food & Drink
Date:Fri, 04 Oct 2013 22:42:36 +0000
Download File:http://cia.podbean.com/mf/feed/ny5dc/Gre...
Description:One of the things that distinguishes The Culinary Institute of America (CIA) is its focus on the importance of product knowledge. Greg Vernick has taken this key lesson from his CIA education and instilled it in his own restaurant, Vernick Food and Drink in Philadelphia, Pa. Focusing on creating approachable, seasonal food, Greg uses only the finest ingredients to create a simple, yet refined dining experience in a style that’s all his own. Download Podcast Video

Title:International Comfort Food: Michael Ferraro, Executive Chef and Partner at Delicatessan and MacBar
Date:Fri, 04 Oct 2013 22:37:31 +0000
Download File:http://cia.podbean.com/mf/feed/r5wgx8/Mi...
Description:Graduating from The Culinary Institute of America (CIA) allowed Michael Ferraro to be a “step ahead” thanks to the guidance and education from some of the most qualified chefs in the world. At only 26 years old, Michael took over as executive chef at Delicatessan and MacBar in New York City, bringing his skills and passion for food. Now a partner of the successful eateries, Michael is a fixture of the New York food scene, bringing a sophisticated twist to comfort food. Download Podcast Video

Title:Love & Charcuterie: Jason Story and Carolina Gomez, Owners of Three Little Pigs Charcuterie & Salumi
Date:Fri, 04 Oct 2013 22:35:40 +0000
Download File:http://cia.podbean.com/mf/feed/zdmwfi/Ca...
Description:Love and Charcuterie, do you know of a better combination? Jason and Carolina’s love story began at The Culinary Institute of America (CIA), where the two met in wine class…a true testament to their pairing skills. After getting married, the couple began planning their professional futures and decided to open the Three Little Pigs Charcuterie & Salumi shop in Carolina’s hometown, Washington D.C. Thanks to the technical and business knowledge they learned from their time at the CIA, the couple is able to run a successful small business together, doing what they love. Download Podcast Video

Title:Mixed Herb Marble Potatoes with Chef Todd Humphries
Date:Thu, 30 May 2013 23:03:37 +0000
Download File:http://cia.podbean.com/mf/feed/brjypc/Po...
Description:Chef Todd Humphries of Napa’s Kitchen Door, demonstrates how to make versatile, slow-cooked mixed marble potatoes. He gently simmers the potatoes with rosemary, thyme, oregano, sage, bay leaves, sugar and salt for 15 – 20 minutes. The result is richly flavored potatoes with a buttery texture for use across the menu. Recipe at: http://www.ciaprochef.com/potatoes/marble-potatoes.html Download Podcast Video

Title:Potato Risotto with Chef Gary Danko
Date:Thu, 30 May 2013 22:53:06 +0000
Download File:http://cia.podbean.com/mf/feed/c2vkzg/US...
Description:Chef Gary Danko of Restaurant Gary Danko in San Francisco, demonstrates how to make “risotto” with a twist. Instead of rice Chef Danko uses finely cubed russet potatoes, which are starchier than other potato types. He adds butter, cheese and white wine, and crispy bacon to the dish. Recipe at: http://www.ciaprochef.com/potatoes/potato-risotto.html Download Podcast Video

Title:Crispy Potato Nuggets with Todd Humphries
Date:Tue, 28 May 2013 13:33:55 +0000
Download File:http://cia.podbean.com/mf/feed/grjvqu/Po...
Description:Todd Humphries, chef and owner of Kitchen Door in Napa, demonstrates how to make crispy potato nuggets. He steams potatoes, allows them to cool, then grates them into a sheet pan. To the grated potatoes, he adds curry powder, salt, flour, and powdered gelatin. After the mixture sets in the pan, he cuts the sheet into cubes and fries the nuggets until golden brown and crispy. Recipe at: http://www.ciaprochef.com/potatoes/potato-nuggets.html Download Podcast Video

Title:Duck and Potato Hash Cakes with Chef Gary Danko
Date:Fri, 24 May 2013 13:31:08 +0000
Download File:http://cia.podbean.com/mf/feed/avkdjc/US...
Description:Chef Gary Danko of Restaurant Gary Danko in San Francisco, demonstrates how to make one of his favorite dishes, Duck and potato Hash. Chef Danko serves this underneath poached eggs, or served with pan-fried duck breast. He forms the hash mixture into cakes, then fries until a golden brown crust is formed. Recipe at: http://www.ciaprochef.com/potatoes/duck-potato-hash.html Download Podcast Video

Title:Roasted Honey-Orange Almonds with Aged Cheddar
Date:Wed, 20 Mar 2013 13:43:00 +0000
Download File:http://cia.podbean.com/mf/feed/g38tmj/Al...
Description:In this video, Chef Bill Briwa demonstrates how to make almonds candied with sweet and savory orange, honey, and thyme. The almonds make for the perfect accompaniment to a cheese plate, and pair especially well with sharp aged cheddar cheese. Recipe at: http://www.ciaprochef.com/almonds/recipe7.html Download Podcast Video

Title:Fromage Blanc with Toasted Almonds, Popped Aromatic Spices, and Fresh Mint Chutney
Date:Tue, 19 Mar 2013 13:28:25 +0000
Download File:http://cia.podbean.com/mf/feed/vmyevj/Al...
Description:In this video demonstration, CIA Chef Bill Briwa demonstrates how to make a delicious and unique cheese course. He uses fromage blanc, also known as farmer’s cheese, instead of the ripe cheeses typically found on cheese course menus. Aromatic popped spices and toasted almonds are spooned over the craggy cheese, and he serves his dish with fresh chutney and sliced pita. Recipe at: http://www.ciaprochef.com/almonds/recipe2.html Download Podcast Video

Title:Almond Frangipane Pound Cake with Apricots
Date:Mon, 18 Mar 2013 17:47:10 +0000
Download File:http://cia.podbean.com/mf/feed/zjbhux/Al...
Description:In this video, CIA Chef Bill Briwa demonstrates how to take humble pound cake and elevate it to the status of an elegant pastry. While almond frangipane is traditionally used as a tart filling, in this recipe, Chef Briwa spreads the frangipane on top of the pound cake slices and bakes them with a slice of fresh apricot on top. Recipe at: http://www.ciaprochef.com/almonds/recipe10.html Download Podcast Video

Title:Chocolate Baklava with Almonds and Figs
Date:Fri, 15 Mar 2013 14:44:55 +0000
Download File:http://cia.podbean.com/mf/feed/uhe4/Almo...
Description:In this video, CIA Chef Bill Briwa demonstrates how to make baklava with a tasty twist. Baklava is Middle Eastern and eastern Mediterranean sweet made of layers of filo pastry filled with chopped nuts. In this version, Chef Briwa he makes a filling of slivered almonds, chocolate flakes and ground figs. This dessert is so rich, your guests will only need a very small portion to feel satisfied. Recipe at: http://www.ciaprochef.com/almonds/recipe9.html Download Podcast Video

Title:Almond, Yogurt and Roasted Eggplant Dip
Date:Thu, 14 Mar 2013 13:41:33 +0000
Download File:http://cia.podbean.com/mf/feed/y5b5ac/Al...
Description:In this demonstration, CIA Chef Bill Briwa makes a dip with roasted eggplant, almonds, and yogurt. First, he roasts the eggplant over a flame until it is soft and completely blackened on the outside. This process can range from a few minutes to 10 – 12 minutes, and imparts a wonderful smoky flavor to the dip. While the eggplant is roasting, he prepares the yogurt and almond butter mixture, which is then added to the mashed eggplant flesh. Recipe at: http://www.ciaprochef.com/almonds/recipe6c.html Download Podcast Video

Title:Spicy Red Pepper and Almond Dip (Muhammara)
Date:Wed, 13 Mar 2013 13:40:11 +0000
Download File:http://cia.podbean.com/mf/feed/26dqmh/Al...
Description:In this demonstration, CIA Chef Bill Briwa makes a spicy dip from the Eastern Mediterranean called Muhammara. Muhammara means “reddened” in Arabic, and versions of this dip are found in Syrian, Palestinian, Lebanese, and Turkish culinary traditions. This dip is made with roasted red peppers, bread crumbs, roasted almonds, cumin, Turkish pepper paste, and pomegranate molasses, which lends a beautiful color and tangy flavor. The dip is served with pita, crackers, or bread. Recipe at: http://www.ciaprochef.com/almonds/recipe6b.html Download Podcast Video

Title:Smoked Trout and Almond Dip
Date:Tue, 12 Mar 2013 14:39:15 +0000
Download File:http://cia.podbean.com/mf/feed/dr57pn/Al...
Description:In this series of videos, Chef Bill Briwa creates a mezze plate of three dips. The first dip is made with smoked trout, but smoked salmon also works well. To create a rustic texture, Chef Briwa crushes the smoked fish with a spoon into the fromage blanc, and adds slivered almonds for extra crunch. Recipe at: http://www.ciaprochef.com/almonds/recipe6.html Download Podcast Video

Title:Malaysian-style Barbecued Almond Chicken with Serundeng
Date:Mon, 11 Mar 2013 13:35:18 +0000
Download File:http://cia.podbean.com/mf/feed/nnb7f/Alm...
Description:In this Indonesian inspired recipe, Chef Bill Briwa demonstrates a unique and delicious method for preparing chicken that your customers will crave. To fully imbue the chicken legs with the flavorful sauce, he uses the sauce as a marinade, braising liquid, and a glaze. He serves the grilled chicken legs with serundeng, a mixture of grated coconut, slivered almonds and spices. Recipe at: http://www.ciaprochef.com/almonds/recipe4.html Download Podcast Video

Title:Green Bean Salad with Almonds and Goat Cheese
Date:Fri, 08 Mar 2013 14:33:53 +0000
Download File:http://cia.podbean.com/mf/feed/j4cqxt/Al...
Description:In this demonstration, CIA Chef Bill Briwa makes a healthy vegetable salad sure to stand out on your menu. Chef Briwa balances the flavors of this fresh and delicate salad with a sweet tarragon vinaigrette, creamy and tangy goat cheese, and nutty toasted almonds. Recipe at: http://www.ciaprochef.com/almonds/recipe8.html Download Podcast Video

Title:Andalucían Cold Almond Soup (Ajo Blanco)
Date:Thu, 07 Mar 2013 13:32:20 +0000
Download File:http://cia.podbean.com/mf/feed/ag6thi/Al...
Description:In this demonstration, CIA Chef Bill Briwa makes a chilled Andalucían almond-garlic soup known as ajo blanco. This soup is a close cousin to gazpacho, but is white due to blanched almonds, bread and garlic. Chef Briwa uses blanched almonds in order to maintain their white color. To add a rich nutty flavor, he adds a tiny amount of almond extract. For a beautiful and elegant presentation, he pours the ajo blanco over a heaping garnish of toasted almonds, sliced grapes, garlic and chive blossoms, fennel, and cubed pears and apples. Recipe at: http://www.ciaprochef.com/almonds/recipe1.html Download Podcast Video

Title:Pan-Roasted Salmon in Aromatic Green Pipián
Date:Wed, 06 Mar 2013 13:29:53 +0000
Download File:http://cia.podbean.com/mf/feed/seqwtj/Al...
Description:We head south of the border with this recipe demonstration of salmon with a pipián sauce served in mini tostadas. As CIA Chef Bill Briwa explains, pipiáns are similar to mole sauces, but are always thickened with nuts or seeds. In this version, the green pipián sauce is thickened with almonds and sesame seeds. Recipe at: http://www.ciaprochef.com/almonds/recipe5.html Download Podcast Video

Title:Spicy Almond Sausage Meatballs
Date:Tue, 05 Mar 2013 13:59:01 +0000
Download File:http://cia.podbean.com/mf/feed/78kkyu/Al...
Description:CIA Chef Bill Briwa shows off the appeal of world flavors in this recipe demonstration of spicy merguez sausage and toasted almond meatballs. Merguez is a type of spicy sausage from North Africa made with lamb and beef. Chef Briwa teaches us his best techniques to help make sure the meatballs properly bind together. He serves the meatballs on top of almond tabouleh. Recipe at: http://www.ciaprochef.com/almonds/recipe3.html Download Podcast Video

Title:Almond Tabbouleh
Date:Tue, 05 Mar 2013 13:58:31 +0000
Download File:http://cia.podbean.com/mf/feed/9eab3d/Al...
Description:In this video demonstration, CIA Chef Bill Briwa prepares a delicious toubouleh, using toasted almonds in place of traditional bulgur. Chef Briwa allows the salad to rest for at least 10 minutes before serving, so that the almonds can absorb the delicious dressing as well as the liquid from the tomatoes and cucumbers. He serves the almond tabouleh with merguez sausage meatballs. Recipe at: http://www.ciaprochef.com/almonds/recipe3b.html Download Podcast Video

Title:Coconut-Red Curry Roasted Alaska Snow Crab Legs (Thailand)
Date:Mon, 04 Mar 2013 14:02:20 +0000
Download File:http://cia.podbean.com/mf/feed/ichszb/AS...
Description:CIA Chef Michael Skibitcky creates a fragrant and spicy red curry that pairs perfectly with sweet Alaska snow crab. The crab clusters make a stunning presentation and the dish is a great entree or shared appetizer. Recipe at: http://www.ciaprochef.com/alaskaseafood/red-curry-coconut-snow-crab.html Download Podcast Video

Title:How to Make Thai Red Curry
Date:Mon, 04 Mar 2013 14:01:30 +0000
Download File:http://cia.podbean.com/mf/feed/cki8w2/AS...
Description:CIA Chef Michael Skibitcky demonstrates how to make a fragrant and spicy red curry paste. He later uses the red curry paste with Alaska snow crab. Recipe at: http://www.ciaprochef.com/alaskaseafood/red-curry-paste.html Download Podcast Video

Title:Provençal Alaska Salmon Sauté (France)
Date:Sat, 02 Mar 2013 14:11:43 +0000
Download File:http://cia.podbean.com/mf/feed/j8usu2/AS...
Description:In this video, CIA Chef Michael Skibitcky prepares Provençal Alaska Salmon. The Alaska king salmon in this dish is served with grilled eggplant, peppers and zucchini and topped with tomatoes, niçoise olives for a delicious, healthy and light summer entree. You can also serve the salmon on top of a citrus rice pilaf. Recipe at: http://www.ciaprochef.com/alaskaseafood/king-salmon.html Download Podcast Video

Title:Alaska Black Cod Poached in Spiced Tamarind Sauce (India)
Date:Fri, 01 Mar 2013 14:05:30 +0000
Download File:http://cia.podbean.com/mf/feed/8tuene/AS...
Description:CIA Chef Toni Sakaguchi poaches Alaska black cod in a deliciously hot, spicy, sweet and creamy tamarind sauce. The black cod has beautiful white flakey flesh that takes well to the gentle poaching. Recipe at: http://www.ciaprochef.com/alaskaseafood/tamarind-black-cod.html Download Podcast Video

Title:How to Make Indian Tamarind Sauce
Date:Fri, 01 Mar 2013 13:58:37 +0000
Download File:http://cia.podbean.com/mf/feed/dwxnrx/AS...
Description:CIA Chef Toni Sakaguchi prepares this deliciously hot, spicy, sweet and creamy Indian tamarind sauce. She later uses the tamarind sauce to poach an Alaska black cod. Recipe at: http://www.ciaprochef.com/alaskaseafood/tamarind-black-cod.html Download Podcast Video

Title:Tempura Alaska Crab Legs (Japan)
Date:Thu, 28 Feb 2013 13:57:40 +0000
Download File:http://cia.podbean.com/mf/feed/7n838x/AS...
Description:CIA Chef Michael Skibitcky prepares five dipping sauces for tempura Alaska crab legs. A trick for making perfect tempura batter? Use ice water to prevent the formation of gluten, which will weigh down the batter. To perfume the tempura, add sesame oil to the frying oil, but not the batter itself. The tempura frying oil is at the perfect temperature at 350° F to allow the fried items to get crispy while not browning. Recipe at: http://www.ciaprochef.com/alaskaseafood/tempura-crab-legs.html Download Podcast Video

Title:Alaska Halibut with Ras Al Hanout (Morocco)
Date:Wed, 27 Feb 2013 14:01:51 +0000
Download File:http://cia.podbean.com/mf/feed/sk37ud/AS...
Description:CIA Chef Toni Sakaguchi demonstrates how to coat Alaska halibut in Ras Al Hanout, a traditional Moroccan a spice rub. The cooling onion, parsley and sumac salad is the perfect foil to the spices on the fish. Recipe at: http://www.ciaprochef.com/alaskaseafood/ras-al-hanout-halibut.html Download Podcast Video

Title:How to Make Ras Al Hanout
Date:Wed, 27 Feb 2013 13:55:45 +0000
Download File:http://cia.podbean.com/mf/feed/qsuca2/AS...
Description:CIA Chef Toni Sakaguchi demonstrates how to make Ras Al Hanout, a traditional Moroccan a spice rub. She later uses the spice rub on Alaska halibut. Recipe at: http://www.ciaprochef.com/alaskaseafood/ras-al-hanout.html Download Podcast Video

Title:Alaska Pollock with Garlic, Tomato, and Rosemary (France)
Date:Tue, 26 Feb 2013 14:10:01 +0000
Download File:http://cia.podbean.com/mf/feed/v35r6h/AS...
Description:In this video, CIA Chef Thomas Wong prepares wild Alaska Pollock, a very versatile fish that lends itself well to fresh and light summer vegetables. To make the dish a heartier meal, Chef Tom Wong pairs the fish with oven-roasted polenta. Unlike the darker-fleshed Atlantic pollock, Alaska pollock’s flesh is delicate, white and flakey. Recipe at: http://www.ciaprochef.com/alaskaseafood/garlic-tomato-rosemary-pollack.html Download Podcast Video

Title:Alaska King Crab Tostones (Cuba)
Date:Mon, 25 Feb 2013 13:05:03 +0000
Download File:http://cia.podbean.com/mf/feed/3puj3e/AS...
Description:Serving Alaska king crab is guaranteed to add a wow factor to the menu. CIA Chef Toni Sakaguchi pairs the deliciously sweet king crab meat with citrus, oregano and mango salsa. She uses the mixture as a topping for crispy tostones, which are double-fried and pressed plantains. This dish makes for a great appetizer or addition to a bar menu. Recipe at: http://www.ciaprochef.com/alaskaseafood/crab-tostone.html Download Podcast Video

Title:Citrus Alaska Sole with a Tahini Drizzle (Egypt)
Date:Thu, 21 Feb 2013 13:03:02 +0000
Download File:http://cia.podbean.com/mf/feed/6kifgg/AS...
Description:To appreciate the delicate flavors of the Alaska sole in this dish, CIA Chef Almir DaFonseca flavors the fish with a light and healthy orange zest marinade and citrus tahini sauce. Alaska dover sole is sustainably harvested between January to November. Recipe at: http://www.ciaprochef.com/alaskaseafood/citrus-sole.html Download Podcast Video

Title:Alaska Halibut with Cilantro and Lime
Date:Tue, 22 Jan 2013 17:29:07 +0000
Download File:http://cia.podbean.com/mf/feed/qwzvp/ASM...
Description:In this video, CIA Chef Michael Skibitcky prepares a buttery Alaska halibut paired with a sharp, tangy and peppery cilantro-lime marinade. Black cod and sole also work well in this recipe. Alaska halibut is sustainably harvested from late February to mid November. Recipe at: http://www.ciaprochef.com/alaskaseafood/cilantro-lime-halibut.html Download Podcast Video

Title:How to Make Cilantro Lime Marinade
Date:Tue, 22 Jan 2013 17:02:32 +0000
Download File:http://cia.podbean.com/mf/feed/fx9433/AS...
Description:In this video, CIA Chef Michael Skibitcky prepares a sharp, tangy and peppery cilantro-lime marinade. He uses the marinade with Alaska halibut. Recipe at: http://www.ciaprochef.com/alaskaseafood/cilantro-lime-marinade.html Download Podcast Video

Title:Alaska Black Cod in Acacia Honey Marinade
Date:Fri, 18 Jan 2013 17:00:03 +0000
Download File:http://cia.podbean.com/mf/feed/fixpf4/AS...
Description:In this video, Brett Lynch, corporate executive chef for the Alaska Seafood Marketing Institute, prepares Alaska Black Cod in Acacia Honey Marinade. The combination of sweet honey, salty and umami-rich soy sauce, and tart vinegar in this marinade brings out the luxuriously rich and buttery texture of the black cod. The internal temperature of the fish should reach about 140°F when done. In place of pea leaves, you can also pair the black cod with wilted spinach and seared shitake mushrooms. Black cod is also called sablefish and butterfish, and Alaska is home to the world’s largest wild black cod fishery. The fish are sustainably harvested from late February to mid November, but also available frozen year-round. Recipe at: http://www.ciaprochef.com/alaskaseafood/black-cod.html Download Podcast Video

Title:Modern Greek Cooking with Christophoros Peskias
Date:Thu, 29 Nov 2012 14:09:10 +0000
Download File:http://cia.podbean.com/mf/feed/5an7n3/Gr...
Description:Christophoros Peskias is a rising star among Greek Chefs. Known for his deconstructionist approach, Chef Peskias explains two variations of carbonara. The Culinary Institute of America, in association with Unilever Food Solutions, presents “Savoring the Best of World Flavors.” Download recipes at www.ciaprochef.com/WCA5/index.html. Download Podcast Video

Title:From the Seafood Kitchens of Lefteris Lazaarou
Date:Thu, 29 Nov 2012 13:30:49 +0000
Download File:http://cia.podbean.com/mf/feed/suvk43/Gr...
Description:Chef Lazaarou of Varoulko Restaurant in Athens, demonstrates one of his signature dishes: Calamari in Pesto. The Culinary Institute of America, in association with Unilever Food Solutions, presents “Savoring the Best of World Flavors.” Download recipes at www.ciaprochef.com/WCA5/index.html. Download Podcast Video

Title:The Undiscovered World Class Wines of Greece
Date:Wed, 28 Nov 2012 14:32:16 +0000
Download File:http://cia.podbean.com/mf/feed/8mnf7g/Gr...
Description:In the past few decades the Greek wine industry has undergone a revolution. The result is a variety of world class wines made from indigenous grape varieties. The Culinary Institute of America, in association with Unilever Food Solutions, presents “Savoring the Best of World Flavors.” Download recipes at www.ciaprochef.com/WCA5/index.html. Download Podcast Video

Title:The Island Cooking of Santorini
Date:Wed, 28 Nov 2012 14:06:51 +0000
Download File:http://cia.podbean.com/mf/feed/wj9eb7/Gr...
Description:The beautiful Greek island of Santorini is world famous for its legendary ruins. The food and wine here are just as extraordinary and well worth the trip. Local vitner Paris Sigalas, makes wine mostly from two native grapes; Assyrtico and Mavrotragano. Yorgos Hatziyannakis, the owner of Selene Restaurant in Fira, bases his dishes on the ancestral cuisine of the island. The Culinary Institute of America, in association with Unilever Food Solutions, presents “Savoring the Best of World Flavors.” Download recipes at www.ciaprochef.com/WCA5/index.html. Download Podcast Video

Title:Shrimp and Cheese Saganaki with Diane Kochilas
Date:Tue, 27 Nov 2012 14:27:16 +0000
Download File:http://cia.podbean.com/mf/feed/fijtz2/Gr...
Description:The word “Saganaki” translates as little frying pan and can mean any number of different dishes all prepared is a small frying pan. Diane Kochilas prepares Shrimp Saganaki, traditionally made with the heads and tails still on the shrimp, well as a traditional Cheese Saganaki. The Culinary Institute of America, in association with Unilever Food Solutions, presents “Savoring the Best of World Flavors.” Download recipes from the DVD at www.ciaprochef.com/WCA5/index.html. Download Podcast Video

Title:The Island Cooking of Crete
Date:Tue, 27 Nov 2012 14:09:35 +0000
Download File:http://cia.podbean.com/mf/feed/fff3m2/Gr...
Description:Crete is Greece’s largest island. It was here that researchers first documented the health benefits of the Mediterranean diet. In this brief look at their way of cooking you will be struck by the widespread use of leafy greens and other vegetables. The Culinary Institute of America, in association with Unilever Food Solutions, presents “Savoring the Best of World Flavors.” Download recipes from at www.ciaprochef.com/WCA5/index.html Download Podcast Video

Title:Classic Greek Cooking with Aglaia Kremezi
Date:Mon, 26 Nov 2012 14:34:34 +0000
Download File:http://cia.podbean.com/mf/feed/5aj65r/Gr...
Description:Award winning cookbook author Aglaia Kremezi explains some of the fundamentals of Greek cooking. Download recipes from the DVD at: http://www.ciaprochef.com/WCA5 Download Podcast Video

Title:A Market Tour of Athens
Date:Mon, 26 Nov 2012 14:24:13 +0000
Download File:http://cia.podbean.com/mf/feed/442w8s/Gr...
Description:Follow Diane Kochilas as she visits the markets of Athens including an herb shop, a charcuterie and the Athens Central Market. The Culinary Institute of America, in association with Unilever Food Solutions, presents “Savoring the Best of World Flavors.” Download recipes at: www.ciaprochef.com/WCA5/index.html Download Podcast Video

Title:An Introduction to the Flavors of Greece
Date:Mon, 26 Nov 2012 14:18:35 +0000
Download File:http://cia.podbean.com/mf/feed/jm8kuq/Gr...
Description:At the crossroads of Europe and Asia, Greece was once the center of the civilized world. The legacy of ancient Greece endures in our language and our ideas. Yet we know surprisingly little about this country’s rich culinary traditions. Travel to Greece where leading chefs and food authorities will explain and demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Food Solutions, presents “Savoring the Best of World Flavors: Greece.” Download recipes at: http://www.ciaprochef.com/WCA5/index.html Download Podcast Video

Title:Pairing Rioja Wines with Food
Date:Fri, 26 Oct 2012 14:01:30 +0000
Download File:http://cia.podbean.com/mf/feed/48ij6e/Ri...
Description:American sommeliers and wine consumers are still mastering Rioja’s multiple styles and how they pair with food. With that objective, several wine professionals who are Rioja aficionados gathered at The Culinary Institute of America’s Greystone campus in the Napa Valley to explore the topic together. Tasting organizer Adrian Murcia is the author of a blog devoted to Rioja wine and food. To assist him in leading the tasting, he turned to Karen MacNeil, chair of wine studies at the Culinary Institute of America and author of the best-selling book, The Wine Bible. The other panelists included Skye LaTorre, sommelier of A16 restaurant in San Francisco; Paul Roberts, wine director for the French Laundry in Yountville; and Traci Dutton, a wine instructor at the Culinary Institute. Murcia assembled a broad range of Rioja wines, but left it up to CIA chefs to come up with food matches. For more information about this series, please visit www.ciaprochef.com/rioja. [...]

Title:The Gastronomy of Rioja
Date:Fri, 26 Oct 2012 13:43:12 +0000
Download File:http://cia.podbean.com/mf/feed/yds9sd/Ri...
Description:On its home ground, Rioja wine has a rich supporting cast: the region’s raw materials include pasture-raised lamb, wild game, suckling pig, asparagus, wild mushrooms, glistening sweet peppers and eggplant. Vegetable farming thrives along the banks of the Ebro River, filling local markets with fresh-picked produce. Every year, the village of Logroño holds a Fiesta de la Verdura, or produce festival, drawing a throng that comes to celebrate the local harvest. Even the region’s best chefs, who cook for an international audience, love to showcase what comes from Rioja’s backyard. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:Rioja’s Modern Cuisine
Date:Thu, 25 Oct 2012 13:59:12 +0000
Download File:http://cia.podbean.com/mf/feed/8x5wva/Ri...
Description:From the avant-garde restaurants of Ferran Adrià, Juan Mari Arzak and their disciples, where chefs are pioneering not just new dishes but whole new ways of cooking….to La Vieja Bodega in Casalarreina, whose deep, dim cellar holds Rioja’s history…to the boisterous men’s dining clubs of the Basque Country, where men gather regularly to cook for each other…… in all these places, Rioja wine is celebrated by people who treasure their time at the table. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:The Evolution of Rioja Wines
Date:Thu, 25 Oct 2012 13:49:36 +0000
Download File:http://cia.podbean.com/mf/feed/ymqqjx/Ri...
Description:Today’s winemakers are merging the proven techniques of the past with the latest in winemaking and vineyard technology. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:The Question of Rioja’s Wine Labels
Date:Wed, 24 Oct 2012 14:13:32 +0000
Download File:http://cia.podbean.com/mf/feed/s47mst/Ri...
Description:On every Rioja wine label, there are clues to what’s inside. Watch this video to learn how to read a Rioja wine label. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:Rioja: Tradition vs Modernity
Date:Wed, 24 Oct 2012 13:46:51 +0000
Download File:http://cia.podbean.com/mf/feed/24ddti/Ri...
Description:What is old-style Rioja? What is modern Rioja? The old labels may no longer apply. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:The Architecture of Rioja
Date:Tue, 23 Oct 2012 14:17:58 +0000
Download File:http://cia.podbean.com/mf/feed/ffgyc9/Ri...
Description:Some of the world’s leading modernist architects have been leaving their stamp on Rioja. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:Rioja’s Bodega David Moreno
Date:Tue, 23 Oct 2012 14:09:02 +0000
Download File:http://cia.podbean.com/mf/feed/acg3re/Ri...
Description:Every year, more than 12,000 wine lovers come to the tiny village of Badarán to visit the bodega of David Moreno. The grandson of a vintner, Moreno left Rioja as a young man, when his prospects looked bleak, but a fascination with wine pulled him back. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:The Community of Rioja
Date:Mon, 22 Oct 2012 14:13:30 +0000
Download File:http://cia.podbean.com/mf/feed/4zpwy/Rio...
Description:Is it any wonder that families remain in this alluring place for centuries, passing vineyards and bodegas down through generations? For the American sommeliers visiting Rioja, the trip offered the chance to meet some of the region’s leading wine families, people passionate about carrying on the work of their fathers and grandfathers and fiercely proud of their heritage. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:Rioja: Marques de Caceres
Date:Mon, 22 Oct 2012 13:53:29 +0000
Download File:http://cia.podbean.com/mf/feed/aqciwg/Ri...
Description:Rioja’s magnificent red wines tend to overshadow its whites, but the region’s white wines appeal to many, especially sommeliers and collectors who admire the wines’ astonishing ability to age. Made largely from the Viura grape, Rioja whites from traditional producers such as Lopez de Heredia receive oak aging and can improve in the bottle for 15 to 20 years. Other producers, such as Marques de Caceres, focus on preserving the grape’s lively aromas and freshness through stainless steel fermentation. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:Rioja: Marqués de Murrieta
Date:Sun, 21 Oct 2012 14:56:20 +0000
Download File:http://cia.podbean.com/mf/feed/4tksvq/Ri...
Description:Peruvian by birth, the first Marqués de Murrieta spent three years studying winemaking in Bordeaux in the late 1840s and absorbed many French techniques before returning to Rioja to launch his own enterprise in 1852. His was the first Rioja bodega to age wine in oak barrels, a practice considered extravagant at the time. Today, his descendants operate Marqués de Murrieta with progressive ideas but with pride in the history on view in its cellar. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:Rioja: Lopez de Heredia
Date:Sun, 21 Oct 2012 13:57:52 +0000
Download File:http://cia.podbean.com/mf/feed/hqhct/Rio...
Description:The two sisters who run Lopez de Heredia are the fourth generation to manage this distinguished bodega, one of the most proudly traditional wineries in Rioja. Change happens slowly here; the sisters’ respect for their family’s past is profound. Visiting the Lopez de Heredia cellars and drinking a bottle of 40-year-old Viña Tondonia, the flagship wine, a visitor can almost sense the watchful presence of past generations. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:Rioja: Where Patrimony Meets Passion
Date:Sat, 20 Oct 2012 14:30:06 +0000
Download File:http://cia.podbean.com/mf/feed/9zyq2d/Ri...
Description:What is it that keeps Rioja’s sons and daughters rooted here and so committed to the dreams of their fathers? Perhaps that’s the price for growing up in a land synonymous with wine and with 2000 years of winemaking history. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:The History of Rioja
Date:Sat, 20 Oct 2012 14:01:51 +0000
Download File:http://cia.podbean.com/mf/feed/cyyghk/Ri...
Description:Certainly Rioja has a long history as a winemaking region, stretching back to Roman times. But its modern history has been uneven, the boom times alternating with periods of struggle. Victor Pascual, president of the Consejo Regulador, or regulatory council of Rioja, divides the past 150 years into three distinct phases. Fortunately, the progressive ideas sweeping Rioja today are a sign of a new, vigorous and prosperous phase underway. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:Rioja: Other Grape Varieties
Date:Fri, 19 Oct 2012 14:20:27 +0000
Download File:http://cia.podbean.com/mf/feed/cx7zcp/Ri...
Description:Many red Riojas include varieties beyond Tempranillo. Three other red grapes are permitted in wines that carry the DOCa designation. Garnachaknown in France as Grenachegives strength and warmth to blends. It thrives in Rioja Baja. Mazuelo, known elsewhere as Carignane, contributes tannin and acidity. Graciano, a variety that some winemakers believe could play a bigger role in the future, adds an appealing aroma, and its acidity and tannin help Rioja age majestically. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:Rioja: The Kingdom of Tempranillo
Date:Fri, 19 Oct 2012 14:05:54 +0000
Download File:http://cia.podbean.com/mf/feed/6jipw/Rio...
Description:Despite all the refinement in vineyard practices in recent years, one aspect hasn’t changed. Rioja remains the kingdom of Tempranillo, the one place on earth where this noble variety expresses itself to the fullest. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:Rioja’s Sub-Regions
Date:Thu, 18 Oct 2012 14:07:36 +0000
Download File:http://cia.podbean.com/mf/feed/gv7g7/Rio...
Description:Because Rioja’s rivers originate in its limestone-rich mountains, even the soils on the valley floor contain considerable limestone, or calcium carbonate. On the hillsides, the soils can change dramatically with modest changes in elevation, shifting from chalky limestone to soils rich in clay or iron. These diverse soils produce subtle differences in the wines a boon to the winemaker at blending time. With these differences in altitude, climate and soil in mind, let’s look again at Rioja’s sub-regions. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:Rioja: Soil Types and Terrior
Date:Thu, 18 Oct 2012 13:09:00 +0000
Download File:http://cia.podbean.com/mf/feed/9ei4tu/Ri...
Description:Of course, Rioja’s moderate weather is only one factor in grape quality. Soils matter, too, and Rioja’s best winemakers have a sophisticated understanding of the region’s exceedingly complex geology. From the fertile alluvial soils near the river to the limestone bedrock in the hills, Rioja offers a wide spectrum of soil types, challenging growers to match the right clones and grape varieties to their site. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:The Climate of Rioja
Date:Wed, 17 Oct 2012 14:12:11 +0000
Download File:http://cia.podbean.com/mf/feed/2cdz4d/Ri...
Description:The mountains surrounding Rioja affect the wind and rainfall patterns and help to keep summer temperatures moderate. They also encourage the critical night-time temperature drops that preserve acidity in the ripening grapes. Thanks to the mountains, Rioja’s footprint resembles an inverted V, with the widest part facing the Mediterranean. As a result, Rioja’s vineyards are affected by three distinct climate zones: some vineyards are subject to cool, moist weather from the Atlantic; others, protected by the mountains, experience a more temperate Continental climate; and still others bask in Mediterranean warmth. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:The Landscape of Rioja
Date:Wed, 17 Oct 2012 13:11:24 +0000
Download File:http://cia.podbean.com/mf/feed/isnz2/Rio...
Description:Situated in north-central Spain, between Madrid and Bilbao, Rioja covers a territory about the size of Delaware. For most of its 60-mile length, it follows the contours of the Ebro River, with the Sierra de Cantabria mountains defining its northwest border, and a series of mountain ranges to the south. This dramatic landscape harbors a range of microclimates and soil types, with the northwest part subject to the cooling effects of the Atlantic Ocean and the eastern part more influenced by the warm Mediterranean. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:Rioja: Introducing Adrian Murcia
Date:Tue, 16 Oct 2012 14:30:46 +0000
Download File:http://cia.podbean.com/mf/feed/26kexv/Ri...
Description:One of Rioja’s most passionate advocates is Adrian Murcia, the young assistant sommelier at Chanterelle in New York City. Adrian has made numerous trips to the region since his college days—most memorably, with a group of young American sommeliers. Aware than many sommeliers don’t know Rioja firsthand, Adrian was eager to introduce his colleagues to the landscapes, flavors and personalities that have made the region so compelling for him. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:Discovering Rioja: An Educational Documentary on the Wines of Rioja, Spain
Date:Tue, 16 Oct 2012 13:17:41 +0000
Download File:http://cia.podbean.com/mf/feed/avkqk9/Ri...
Description:In this first-of-its-kind Web cast initiative, Spain’s most famous wine region comes directly to you. Experience Rioja as if you were there, as you watch interviews with its leading winemakers and chefs and tour the vineyards, wineries and restaurant kitchens that make this region among the most talked-about in Spain. Discover a land of breathtaking beauty and cutting-edge architecture, where the people live for wine. America’s leading sommeliers and the professional chefs at the Culinary Institute of America weigh in with their guidance on matching Rioja’s expressive red and white wines with food. All in all, it’s a delightful immersion in the rich history, culture, flavors and terroir of this storied wine region. Narrated by Jonathan Coleman. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

Title:Sherry Wine of Andalucía
Date:Mon, 15 Oct 2012 13:54:58 +0000
Download File:http://cia.podbean.com/mf/feed/ex2wsp/An...
Description:Andalucía is well known for its sherry, a fortified wine made near the town of Jerez. Sherry is a protected designation of origin; and in Spanish law, all wine labeled as “Sherry” must come from the Sherry Triangle, an area between Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. For recipes from this series, please visit www.ciaprochef.com/andalucia Download Podcast Video

Title:Prized Olive Oil of Andalucía
Date:Fri, 12 Oct 2012 13:52:22 +0000
Download File:http://cia.podbean.com/mf/feed/bhz5b/And...
Description:Andalucían cuisine is defined, like no other in Spain, no other perhaps in the entire Mediterranean, by olive oil. Rare is the Andalucían cook who, in recounting a recipe, doesn’t tell you exactly what olive oil should be used—picual, says one, while another calls for hojiblanca, and a third maybe for arbequina. For recipes, please visit www.ciaprochef.com/andalucia Download Podcast Video

Title:Tapas of Andalucía
Date:Fri, 12 Oct 2012 13:50:07 +0000
Download File:http://cia.podbean.com/mf/feed/5txe9i/An...
Description:While the actual origins of tapas may be lost to history, many people believe that the tapas custom actually originated in Andalucía. The tradition of tapeando — going from bar to bar, catching up with friends, and having a little bite and drink of something delicious — can be enjoyed for very little money, which only adds to the charm of tapas. For recipes, please visit www.ciaprochef.com/andalucia Download Podcast Video

Title:Regional Specialties of Andalucía
Date:Thu, 11 Oct 2012 14:15:52 +0000
Download File:http://cia.podbean.com/mf/feed/ixkauy/An...
Description:A number of products from this dazzling region deserve to be better known. We will explore some of the specialties of Andalucía, including olives, jamón ibérico, and jamón serrano, sherry wine vinegar, cheeses, and caviar. For recipes, please visit www.ciaprochef.com/andalucia Download Podcast Video

Title:Tradition and Innovation in the Cuisine of Andalucía
Date:Thu, 11 Oct 2012 14:02:50 +0000
Download File:http://cia.podbean.com/mf/feed/5bfhus/An...
Description:Andalucía’s talented and imaginative chefs, like Dany Garcia at Calima, or Angel Leon at Aponiente, are the rock stars of the region’s cooking. But like most great chefs around the world, they know that cuisine is nothing unless it is firmly planted in traditional ingredients and traditional ways of using them. For recipes, please visit www.ciaprochef.com/andalucia Download Podcast Video

Title:The Cuisine of Andalucía
Date:Wed, 10 Oct 2012 19:42:33 +0000
Download File:http://cia.podbean.com/mf/feed/k7r585/An...
Description:The cuisine of Andalucía, whether honoring traditional dishes or over-the-top modern techniques, is a distinct cuisine defined by location, cultural heritage and the bounty of regional ingredients. For recipes, please visit www.ciaprochef.com/andalucia Download Podcast Video

Title:Introduction to the Cuisine of Andalucía
Date:Wed, 10 Oct 2012 19:35:35 +0000
Download File:http://cia.podbean.com/mf/feed/sy4tuy/An...
Description:Join us on a gastronomic tour, as we visit the kitchens of Andalucía’s finest chefs and culinary experts, and learn about traditional dishes that belong in every chef’s repertoire. We’ll taste rich olive oil, crisp sherry wines, and prized jamón ibérico and jamón serrano. We’ll also introduce you to some undiscovered gems, like a hidden mountain valley where some of the world’s finest sturgeon caviar is produced. For recipes, please visit www.ciaprochef.com/andalucia Download Podcast Video

Title:China: Part 33: Epilogue
Date:Tue, 25 Sep 2012 23:02:02 +0000
Download File:http://cia.podbean.com/mf/feed/f6j3fq/Ch...
Description:From the bubbling hotpots of Chengdu to Beijing’s elegant roast-duck palaces to the hubbub of a Hong Kong tea house, China offers taste experiences that no chef or culinary enthusiast should miss. Go with an appetite and an open mind, and you’ll return with taste memories, ideas and inspiration for a lifetime. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 32: A Visit to a Hong Kong Culinary School
Date:Tue, 25 Sep 2012 22:56:08 +0000
Download File:http://cia.podbean.com/mf/feed/r6h846/Ch...
Description:With its booming restaurant industry, Hong Kong has an insatiable need for trained cooks. Young people who want to enter the culinary world have another educational option at Hong Kong’s Hospitality Industry Training and Development Centre, a sister program to the Chinese Cuisine Training Institute but with a Western focus. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 31: Won Ton Soup in Hong Kong’s Mak’s Noodles Restaurant
Date:Tue, 25 Sep 2012 22:53:00 +0000
Download File:http://cia.podbean.com/mf/feed/yg2n64/Ch...
Description:Won ton soup is so familiar to American diners that they may pass it over when visiting Hong Kong. Big mistake. At Mak’s Noodles, a local favorite, the won ton noodle soup is simply flawless. Fuchsia Dunlop visits with Mak himself to learn what makes his soup stand out, and she also discovers the best time of day to try it. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 30: Medicinal Foods of Hong Kong
Date:Tue, 25 Sep 2012 22:51:03 +0000
Download File:http://cia.podbean.com/mf/feed/mjpgzx/Ch...
Description:The area of Hong Kong known as Kowloon is one of the most densely populated locations on earth, with a seemingly endless supply of places to snack when hunger strikes. Roberta, our street food guide, shows us some of her favorite street vendors and snack shops in Kowloon, including a tea shop where health-promoting turtle jelly is on the menu. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 29: Steamed Fish at Hong Kong’s One Harbor Road Restaurant
Date:Tue, 25 Sep 2012 22:47:48 +0000
Download File:http://cia.podbean.com/mf/feed/xxix3z/Ch...
Description:For more insight into Cantonese cooking techniques, Fuchsia Dunlop visits the kitchens of One Harbor Road, a fine-dining restaurant in the Hyatt Hong Kong hotel. Here they receive a private cooking class with the hotel’s world-class chefs: How to expertly steam a whole fish. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 28: Dim Sum at Hong Kong’s Victoria City Restaurant, Continued
Date:Tue, 25 Sep 2012 22:44:37 +0000
Download File:http://cia.podbean.com/mf/feed/qqw5rv/Ch...
Description:Part two of our Dim Sum meal with Fuchsia Dunlop at Hong Kong’s Victoria City restaurant. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 27: Dim Sum at Hong Kong’s Victoria City Restaurant
Date:Tue, 25 Sep 2012 22:40:24 +0000
Download File:http://cia.podbean.com/mf/feed/z2g2v6/Ch...
Description:Fuchsia Dunlop takes us to a more formal dim sum experience. For that occasion, she chose Victoria City, where diners make their selections from a menu instead of from rolling carts. Her commentary should make you a more enlightened dim sum customer. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 26: Dim Sum at Hong Kong’s Lin Heung Restaurant
Date:Tue, 25 Sep 2012 22:38:21 +0000
Download File:http://cia.podbean.com/mf/feed/7yqdqi/Ch...
Description:For a look at how many Hong Kong residents start their day, Fuchsia Dunlop shows us a popular breakfast spot of long standing. No sign of cappuccino and croissants here. The patrons of the historical Lin Heung restaurant break their fast with strong tea and dim sum. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 25: The Food Markets of Hong Kong
Date:Tue, 25 Sep 2012 22:36:19 +0000
Download File:http://cia.podbean.com/mf/feed/dhcinc/Ch...
Description:The Cantonese care deeply about the freshness of their produce and seafood. Fuchsia Dunlop takes us through an open-air Hong Kong market to show us the live seafood and fresh produce that play a key role in Cantonese cuisine. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 24: An Introduction to the Cuisine of Hong Kong
Date:Tue, 25 Sep 2012 22:34:06 +0000
Download File:http://cia.podbean.com/mf/feed/hzpj3h/Ch...
Description:For adventurous palates, Hong Kong is one of the most rewarding destinations on earth. Here, a diner finds the best of Cantonese cuisine as well as expert renditions of regional cooking from all over the mainland. To supply all these discriminating cooks, Hong Kong’s food merchants scramble to locate ingredients beyond compare. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 23: Tofu Dishes of Beijing’s Da Ming Fu Restaurant
Date:Tue, 25 Sep 2012 22:32:30 +0000
Download File:http://cia.podbean.com/mf/feed/xarc5/Chi...
Description:Da Ming Fu Restaurant of Beijing, specializes in house-made tofu. K. F. Seetoh explains the various dishes and flavors made by the restaurant’s chef. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 22: Sweet and Sour Fried Fish Demonstration at Beijing’s Da Ming Fu Restaurant
Date:Tue, 25 Sep 2012 22:31:12 +0000
Download File:http://cia.podbean.com/mf/feed/axrtsg/Ch...
Description:The chefs at Beijing’s Da Ming Fu restaurant demonstrate how to make sweet-and-sour whole fish using an amazing frying technique. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 21: Mongolian Hot Pot at Beijing’s Dong Lai Shun
Date:Tue, 25 Sep 2012 22:28:16 +0000
Download File:http://cia.podbean.com/mf/feed/dtywi/Chi...
Description:Restaurants in Beijing maintain the tradition of the Mongolian hot pot, the communal meal centered on a cauldron of simmering broth. Diners choose among many different ingredients for dipping. Dong Lai Shun is a hotpot specialist with 150 locations across China. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 20: Hand-Made Sweets at Dong Xing Shun Restaurant
Date:Tue, 25 Sep 2012 22:26:02 +0000
Download File:http://cia.podbean.com/mf/feed/npqbny/Ch...
Description:Dong Xing Shun is famed for another specialty too: the traditional stuffed sweets made by hand by the elderly proprietor. The desserts are made with a dough of glutinous rice flour then stuffed with a mix of hawthorn, sesame and sugar. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 19: Tripe at Beijing’s Dong Xing Shun Restaurant
Date:Tue, 25 Sep 2012 22:24:20 +0000
Download File:http://cia.podbean.com/mf/feed/4briry/Ch...
Description:Even Beijing residents who can afford luxury maintain a soft spot for humble fare, such as tripe and other innards. Most Chinese diners appreciate chewy texture more than Westerners do, so tripe may be cooked in a way that preserves that quality. At Dong Xing Shun, near the waterfront, we will sample tripe as the locals like it. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 18: Peking Duck at Beijing’s Da Dong Restaurant
Date:Tue, 25 Sep 2012 22:21:19 +0000
Download File:http://cia.podbean.com/mf/feed/3w8ixm/Ch...
Description:Surely Peking duck ranks as one of the masterpieces of Chinese cooking, a dish as renowned for its succulence as for its artful presentation. At Da Dong restaurant in Beijing, cooks spend years mastering this craft, which involves preparation of the ducks for roasting, total command of the oven, and superb slicing technique. In a fine-dining establishment such as Da Dong, the duck will be carved into no fewer than 100 thin pieces. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 17: The Traditional Dishes of Yue Shen Zhai Restaurant
Date:Tue, 25 Sep 2012 22:17:17 +0000
Download File:http://cia.podbean.com/mf/feed/m7cdq/Chi...
Description:K. F. Seetoh takes us on a tour of the dishes of Beijing’s Yue Shen Zhai Restaurant, including beef flavored with star-anise that shows the region’s Muslim culinary influences. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 16: A Culinary Demonstration in the Kitchens of Yue Shen Zhai Restaurant
Date:Tue, 25 Sep 2012 22:08:19 +0000
Download File:http://cia.podbean.com/mf/feed/uredqi/Ch...
Description:The food served at Beijing’s Yue Shen Zhai Restaurant today is probably very close to what the emperors might have eaten. A Yue Shen Zhai chef shows us how to make a simmered beef dish with a mix of spices that demonstrates the area’s Muslim influences. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 15: Beijing’s Cuisine of Emperors
Date:Tue, 25 Sep 2012 22:06:13 +0000
Download File:http://cia.podbean.com/mf/feed/4kqdn9/Ch...
Description:China’s last emperor abdicated in 1912, but one can still eat like an emperor in Beijing, capital of the People’s Republic. With his guide K. F. Seetoh, we visit a 250-year-old restaurant whose founders had the rare privilege of delivering meals to the Forbidden City. For recipes and more videos visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: 14: Introduction to the Cuisine of Beijing
Date:Tue, 25 Sep 2012 22:02:43 +0000
Download File:http://cia.podbean.com/mf/feed/6t7cpm/Ch...
Description:From the world-renowned Peking duck, with its crackling skin, to the simple pleasures of silken tofu made by hand, Beijing offers culinary travelers a trail of adventures. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 13: Chef Yu Bo’s Creative Demonstrations
Date:Tue, 25 Sep 2012 21:56:44 +0000
Download File:http://cia.podbean.com/mf/feed/pigxbz/Ch...
Description:Yu Bo’s restaurant is a triumph of imagination and skill. Chef Yo Bo and his assistants demonstrate some of the creative dishes he serves at his world renowned restaurant. For recipes and more videos visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 12: A Sichuanese Banquet with Chef Yu Bo
Date:Tue, 25 Sep 2012 21:50:44 +0000
Download File:http://cia.podbean.com/mf/feed/ckh4mu/Ch...
Description:No visit to the Sichuan region would be complete without experiencing a formal banquet. Yu Bo is one of China’s most talented culinarians. He serves a parade of little dishes—many rich in symbolism and presented in elegant serving pieces—leaving no doubt that the Sichuan table ranks among the world’s most sophisticated. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 11: Sichuanese Hot Pots
Date:Tue, 25 Sep 2012 21:49:28 +0000
Download File:http://cia.podbean.com/mf/feed/efy89/Chi...
Description:One of the most popular dining rituals of Sichuan, the hot pot, is a meal that brings friends together for hours of relaxed chatting, sipping and dipping. In this lively atmosphere, diners enjoy a number of flavors and textures by adding beef tripe, mutton, shrimp and fish balls, lettuce and lotus roots, and tofu skins to their bubbling hot pot. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 10: Chengdu’s Tea houses
Date:Tue, 25 Sep 2012 21:47:18 +0000
Download File:http://cia.podbean.com/mf/feed/3e35se/Ch...
Description:Chengdu’s teahouses are where locals can spend a relaxing few hours in conversation while playing mah jong and enjoying lid bowl tea. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 9: Chengdu’s Street Food
Date:Tue, 25 Sep 2012 21:43:11 +0000
Download File:http://cia.podbean.com/mf/feed/pniipm/Ch...
Description:To sample a variety of traditional street snacks in Chengdu, such as dumplings and noodles, head for Jin Li Street where many vendors sell their specialties side by side. Fuchsia Dunlop takes us on an insider’s tour one afternoon and introduces us to some of her favorites. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 8: Sichuan’s Vegetarian Buddhist Cuisine
Date:Tue, 25 Sep 2012 21:41:22 +0000
Download File:http://cia.podbean.com/mf/feed/8tv5zp/Ch...
Description:Anyone hoping to understand the range of Sichuan cooking should plan to dine at a Buddhist monastery restaurant. In these establishments, monks prepare elaborate vegetarian fare, much of it designed to mimic Sichuan classics like twice-fried pork. The Baoguang Temple in Xindu serves a meatless lunch of artful dishes that fool the eye and offer more proof of the Sichuan penchant for healthful eating. For recipes and more videos visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 7: China’s Medicinal Cuisine
Date:Tue, 25 Sep 2012 21:37:52 +0000
Download File:http://cia.podbean.com/mf/feed/swdg76/Ch...
Description:At Hong Xing Restaurant, Fuchsia Dunlop samples a soup prized for its health-promoting, qualities. For Sichuanese people, food and medicine are eternally intertwined. Many foods stimulate the system or provide equilibrium, and some are thought to be powerfully therapeutic. For recipes and more videos visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 6: Classic Sichuan Cooking at Weiyuan
Date:Fri, 14 Sep 2012 01:17:07 +0000
Download File:http://cia.podbean.com/mf/feed/jkvw84/Ch...
Description:Fuchsia Dunlop shows us other Sichuan classics at a neighborhood restaurant called Weiyuan. Here they will encounter the use of fish-fragrant sauce, a hallmark of the Sichuan table. Healthful and fresh seasonal vegetables play a substantial role in the meal. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 5: Sichuan cooking with Chef Liu Shaokun
Date:Fri, 14 Sep 2012 01:01:10 +0000
Download File:http://cia.podbean.com/mf/feed/tpemmb/Ch...
Description:In the kitchen of Liu Shaokun’s Chengdu restaurant, Fuchsia Dunlop watches the chef demonstrate two of the best-loved dishes in the Sichuan repertoire. For their flavor, both dishes rely on spicy chili bean paste, fermented black beans and a masterful touch with the wok—elements that define the signature Sichuan taste. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 4: Chinese Spring Rolls
Date:Fri, 14 Sep 2012 00:48:53 +0000
Download File:http://cia.podbean.com/mf/feed/3ra5s/Chi...
Description:Visiting Chengdu in April is the perfect time for a spring street food snack, the spring roll. See how it’s freshly made to order for each customer. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:China: Part 3: Chengdu’s Open-Air Food Market
Date:Fri, 14 Sep 2012 00:34:33 +0000
Download File:http://cia.podbean.com/mf/feed/4pkzsa/Ch...
Description:At busy markets like this one in Chengdu, home cooks can buy the prepared foods they don’t have the skill or equipment to make at home. Some dishes are simply better left to the experts, such as these pickled delicacies. Download Podcast Video

Title:China: Part 2: A market tour of Chengdu with Fuchsia Dunlop
Date:Fri, 14 Sep 2012 00:27:50 +0000
Download File:http://cia.podbean.com/mf/feed/xmp7tp/Ch...
Description:Cookbook author and Chinese food expert Fuchsia Dunlop guides us through a Chengdu market and introduces us to the robust seasonings that distinguish the local food and to the abundant fresh produce at the heart of the wholesome Sichuan diet. Download Podcast Video

Title:China: Part 1: An Introduction to the Flavors of Beijing, Chengdu and Hong Kong
Date:Thu, 13 Sep 2012 17:22:35 +0000
Download File:http://cia.podbean.com/mf/feed/id9d7r/Ch...
Description:Join The Culinary Institute of America on tour of the cuisines of China. We will shop some of the world’s most enchanting markets and peek into secret kitchens where chefs are taking restaurant food in astonishing new directions in Beijing, Chengdu and Hong Kong. For recipes and more, visit www.ciaprochef.com/WCA6 Download Podcast Video

Title:Burrata: Puglia’s Molten Mozzarella
Date:Thu, 13 Sep 2012 00:19:45 +0000
Download File:http://cia.podbean.com/mf/feed/xn5iyy/Pu...
Description:One key ingredient in the cuisine of Puglia is cheese, and there is a great variety to choose from. One cheese that stands out from the crowd is Burrata, a cheese created only about 50 years ago. Let’s see how Burrata is made in the town where it was invented. Riccardo Olanda takes us through the process of making Burrata in his family’s cheese works in the town of Andria in this segment of the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia Download Podcast Video

Title:Tuscan Bean Salad with Grilled Crimini Mushrooms
Date:Tue, 11 Sep 2012 23:37:55 +0000
Download File:http://cia.podbean.com/mf/feed/pv3gi6/NH...
Description:This flavorful and healthy salad uses multiple varieties of beans to add beautiful color to the dish. Serve this salad in lettuce cups as an elegant side dish or even inside a wrap as a lunch entree. Download Podcast Video

Title:Stir-Fried Green Beans with Black Beans
Date:Tue, 11 Sep 2012 14:01:52 +0000
Download File:http://cia.podbean.com/mf/feed/n9qgpd/NH...
Description:This Asian stir fry features three types of beans: black beans, green beans, and a black bean sauce. While black beans aren’t a typical Asian stir fry ingredient, they are complemented perfectly with the rich and flavorful black bean sauce. Black bean sauce is made from fermenting black soybeans, a process that gives the beans a sharp, pungent, and umami-rich flavor. Recipe at: http://www.ciaprochef.com/northarvest/recipe20.html Download Podcast Video

Title:Pita Pocket with White Bean and Roasted Red Pepper Hummus
Date:Mon, 10 Sep 2012 14:04:40 +0000
Download File:http://cia.podbean.com/mf/feed/raduwu/NH...
Description:With Americans increasingly seeking out vegetarian menu options, this vegetable-packed sandwich is sure to please. While everybody makes hummus with chick peas, this pita pocket is filled with a hummus that Chef Scott Samuel makes with white beans, roasted red peppers, cumin and cayenne. Recipe at: http://www.ciaprochef.com/northarvest/recipe18.html Download Podcast Video

Title:Smoky Tomato and Cannellini Bean Soup
Date:Sat, 08 Sep 2012 15:41:48 +0000
Download File:http://cia.podbean.com/mf/feed/a5sw42/NH...
Description:Give your tired tomato soup recipe a kick by adding cannellini beans and smoky bacon. This soup is simple to make, but hearty, satisfying and full of healthful ingredients. Recipe at: http://www.ciaprochef.com/northarvest/recipe19.html Download Podcast Video

Title:Torta with Black Bean Puree
Date:Sat, 08 Sep 2012 15:40:11 +0000
Download File:http://cia.podbean.com/mf/feed/t3mnkt/NH...
Description:Some of the trendiest flavors on contemporary tables are coming from Latin America. This Mexican-inspired sandwich is filled with flavorful puree of black beans as the main protein. Mushrooms, spicy chipotle mayonnaise, avocado and pickled jalapeño give this torta a unique and delicious flavor profile that your customers will love. Recipe at: http://www.ciaprochef.com/northarvest/recipe22.html Download Podcast Video

Title:Gluten-Free Japanese Rice Noodle Salad
Date:Sat, 08 Sep 2012 15:31:57 +0000
Download File:http://cia.podbean.com/mf/feed/e2pbrx/Ki...
Description:If you are looking to add some gluten-free options to your menu, this rice noodle salad is a delicious and healthy option. Chef Andrew Hunter demonstrates how to make this dish using gluten-free rice noodles and colorful and crispy vegetables. The vinaigrette is made with Kikkoman gluten-free soy sauce, rice vinegar, lime juice and oil. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com. Download Podcast Video

Title:Roast Beef Bánh Mì
Date:Fri, 07 Sep 2012 16:11:12 +0000
Download File:http://cia.podbean.com/mf/feed/qzn5y5/Ki...
Description:Chef Andrew Hunter demonstrates how to make bánh mì, a Vietnamese sandwich made with a French baguette. Traditionally the sandwich is filled with pork or pate, but in this version, Chef Andrew uses beef marinated in Kikkoman sweet soy glaze. A sriracha mayonnaise keeps the sandwich creamy, moist and spicy, while finishing the sandwich with a drizzle of lime ponzu sauce gives it a citrus soy kick. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com. Download Podcast Video

Title:Tonkatsu Sliders
Date:Fri, 07 Sep 2012 14:51:07 +0000
Download File:http://cia.podbean.com/mf/feed/68kieh/Ki...
Description:Chef Jet Tila from Charleston Gastropub demonstrates how to make sliders filled with tonkatsu, tonkastu sauce, shredded cabbage and sriracha mayonnaise. To make the tonkatsu, he dredges a pork shoulder steak with kara-age and panko, then fries the pork until golden brown. He stuffs bao, or Chinese buns, with the tonkatsu and adds Kikkoman tonkastu sauce balanced with creamy and spicy sriracha mayonnaise. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com. Download Podcast Video

Title:BLT Sliders
Date:Fri, 07 Sep 2012 14:02:51 +0000
Download File:http://cia.podbean.com/mf/feed/4gvvs4/Ki...
Description:The Culinary Institute of America’s Chef Bill Briwa demonstrates how to make BLT sliders, using soy-candied bacon, micro greens, sundried tomatoes, and gougéres as the bread. To make the sweet and savory glaze for the bacon, he mixes together two parts sugar with one part Kikkoman low-sodium soy sauce. Gougéres are savory cream puff pastry with cheese mixed into the batter instead of sugar. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com. Download Podcast Video

Title:Oxtail & Summer Vegetable Flatbread
Date:Thu, 06 Sep 2012 21:45:02 +0000
Download File:http://cia.podbean.com/mf/feed/tdssd6/Ki...
Description:The Culinary Institute of America’s Chef Tod Kawachi demonstrates how to make a flatbread pizza topped with oxtail, Kikkoman hoisin sauce, summer vegetables and fromage blanc. Chef Tod uses rich and succulent oxtail braised with the umami-rich hoisin sauace. This meat and sauce mixture forms the base of the pizza. To balance these rich flavors, Chef Tod adds fresh and bright vegetables, including asparagus, corn, and red onions. He also tosses baby arugula with rice vinegar to top off the pizza with a peppery and acidic finish. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com. Download Podcast Video

Title:Thai Sweet & Spicy Hot Wings
Date:Thu, 06 Sep 2012 17:01:50 +0000
Download File:http://cia.podbean.com/mf/feed/7fiydy/Ki...
Description:Chef Jet Tila from Charleston Gastropub shows us how to make sweet and spicy hot wings. He coats the wings with tempura flour then panko before frying them until golden brown. For the sauce, he uses a four to one ratio of Kikkoman Thai-style sweet chili sauce to sriracha. For those looking for more heat, he suggests a three to one ratio. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com. Download Podcast Video

Title:Almond Milk Panna Cotta with Rosewater and Pomegranate Glaze
Date:Thu, 06 Sep 2012 14:45:35 +0000
Download File:http://cia.podbean.com/mf/feed/tkeqrx/Al...
Description:In this video demo, Culinary Institute of America Baking and Pastry Chef Stephen Durfee makes an almond milk panna cotta inspired by the flavors of the Middle East. To give this dessert a healthier twist, he replaces some of the cream used in standard panna cotta recipes, with almond milk. Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe7.html Download Podcast Video

Title:Almond Milk and Bitter Chocolate Sherbet
Date:Wed, 05 Sep 2012 14:39:53 +0000
Download File:http://cia.podbean.com/mf/feed/erh5/Almo...
Description:In this video demo, Culinary Institute of America Baking and Pastry Chef Stephen Durfee uses almond milk and almond butter to produce an intriguing almond milk and bitter chocolate sherbet. Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe6.html Download Podcast Video

Title:Almond Cake with Yogurt
Date:Tue, 04 Sep 2012 14:37:54 +0000
Download File:http://cia.podbean.com/mf/feed/pamsvy/Al...
Description:In this video demo, Culinary Institute of America Baking and Pastry Chef Stephen Durfee uses finely ground almonds and fragrant almond oil to flavor a butter-free almond cake with yogurt. Note how he uses crushed almonds to give crunch and visual appeal to the cake’s surface. Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe5.html Download Podcast Video

Title:Healthy Almond Scones
Date:Fri, 31 Aug 2012 14:35:21 +0000
Download File:http://cia.podbean.com/mf/feed/swvnk/Alm...
Description:In this video, CIA Baking and Pastry Chef Aaron Brown demonstrates how to make almond scones that would make for a delicious and healthy breakfast. To give these scones a nutritional punch, Chef Brown adds chopped almonds, whole oats, flax seeds, currants, shredded apple, wheat germ, almond flour, and yogurt. Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe4.html Download Podcast Video

Title:Almond Rosemary Shortbread Cookies
Date:Thu, 30 Aug 2012 14:33:09 +0000
Download File:http://cia.podbean.com/mf/feed/vjgct/Alm...
Description:In this video, CIA Baking and Pastry Chef Aaron Brown demonstrates how to make shortbread cookies with a healthy twist. To make these cookies healthier than typical shortbread cookies, he substitutes some of the butter with almond oil, and some of the white flour with almond flour. The savory and piney rosemary pairs perfectly with the nutty almonds. Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe3.html Download Podcast Video

Title:Almond, Mission Fig, and Golden Raisin Bread
Date:Wed, 29 Aug 2012 14:01:02 +0000
Download File:http://cia.podbean.com/mf/feed/z2vwew/Al...
Description:In this video, CIA Baking and Pastry Chef Aaron Brown demonstrates how to make a healthy whole grain bread with almonds, dried figs and golden raisins. He adds extra flavor by using the liquid from the soaked fruit as the moisture in the bread. Chef Brown chops the almonds to about the same size as the dried fruit to achieve a perfect texture. Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe2.html Download Podcast Video

Title:Hearty Almond and Ancient Grain Bread
Date:Tue, 28 Aug 2012 22:21:01 +0000
Download File:http://cia.podbean.com/mf/feed/bvrxat/Al...
Description:In this video, CIA Baking and Pastry Chef Aaron Brown demonstrates how to make a flavorful and healthy bread full of whole grains, including kumut, spelt, amaranth and flax seeds. He uses whole almonds to provide a nice crunch when slicing through the bread. Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe1.html Download Podcast Video

Title:How to Debone a Lamb Shoulder
Date:Fri, 24 Aug 2012 00:11:53 +0000
Download File:http://cia.podbean.com/mf/feed/geqcd/A_L...
Description:Chef Tucker Bunch demonstrates step-by-step how to debone a lamb shoulder. With an ideal fat to lean ratio, the shoulder is a versatile cut with many uses. Watch the Dim Sum-Style Lamb Dumpling video to see how Chef Bunch uses this deboned shoulder in a Chinese classic with a twist. See recipe ideas for lamb shoulder at www.ciaprochef.com/australian-lamb/recipes.html Download Podcast Video

Title:Lamb Kebabs with Indian Spices, Served with Mint Salad and Cucumber Yogurt Raita
Date:Thu, 23 Aug 2012 14:21:10 +0000
Download File:http://cia.podbean.com/mf/feed/svc8tg/A_...
Description:Some would say that lamb cookery reaches its zenith in Northern Indian and Middle Eastern hands, and this kebab dish borrows from both of these two rich culinary traditions. The ground lamb is flavored with aromatic Indian spices, then formed around a skewer, and paired with a cooling yogurt raita sauce and mint salad. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe10.html Download Podcast Video

Title:Dim Sum-Style Lamb Dumpling: Lamb Char Siu Bao
Date:Thu, 23 Aug 2012 13:19:44 +0000
Download File:http://cia.podbean.com/mf/feed/ivczpy/A_...
Description:Barbecued pork in steamed buns, or char siu bao, is a dim sum standard. Put your own stamp on it with sweet barbequed lamb in place of pork. Chef Tucker Bunch uses lamb shoulder in this dish because of its flavorful marbling, and marinates the meat for 12 hours to achieve its signature sweet glaze. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe7.html Download Podcast Video

Title:Lamb Flatbread with Armenian Spices: “Lahmajoon”
Date:Wed, 22 Aug 2012 13:19:34 +0000
Download File:http://cia.podbean.com/mf/feed/3xmzhb/A_...
Description:If you think Italians are the flatbread masters, you haven’t tasted Lahmajoon, an Armenian-style flatbread topped with ground lamb, pinenuts and aromatic spices, including cinnamon and allspice. This dish makes for a great lunch entrée or shared appetizer. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe2.html Download Podcast Video

Title:Lamb Merguez Scotch Egg with Watercress Salad and Pickled Radish
Date:Wed, 22 Aug 2012 13:17:19 +0000
Download File:http://cia.podbean.com/mf/feed/7rcmgh/A_...
Description:Chef Tucker Bunch demonstrates how to make classic Scotch eggs with a twist. He uses ground lamb merguez sausage flavored with Tunisian spices. This contemporary pub fare is worthy of a craft brewery’s flagship IPA. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe4.html Download Podcast Video

Title:Slow-Roasted Australian Lamb Shoulder with Roasted Root Vegetables, served on Creamy Polenta
Date:Tue, 21 Aug 2012 13:15:20 +0000
Download File:http://cia.podbean.com/mf/feed/het45c/A_...
Description:Chef Tucker Bunch chooses a well-marbled shoulder for this dish, a cut that benefits from this slow-roast treatment. Lamb shoulder has high amounts of connective tissue that softens with slow, moist heat. With time and a low cooking temperature, the meat’s texture transitions to fork-tender and succulent. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe3.html Download Podcast Video

Title:Kentucky-Style Barbeque Lamb
Date:Tue, 21 Aug 2012 13:14:42 +0000
Download File:http://cia.podbean.com/mf/feed/p33rs/A_L...
Description:This Kentucky-style barbequed lamb leg slowly smokes for up to ten hours, until it becomes soft as butter. The pit should be maintained at 250 degrees Fahrenheit. Chef Tucker Bunch coats the leg with a dry rub, which forms a delicious crust and infuses the meat with flavor as it cooks. If you don’t have a smoker, you can alternatively set up a gas grill with one burner turned on to low heat. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe5.html Download Podcast Video

Title:Szechwan Lamb Stir-fry with Cumin, Garlic and Chilies, Served with Rice
Date:Mon, 20 Aug 2012 13:13:28 +0000
Download File:http://cia.podbean.com/mf/feed/z8p5v5/A_...
Description:A lean, tender, and quick-cooking cut, boneless top sirloin makes a succulent stir-fry with seasonal vegetables: try snow peas, snap peas, and green garlic in spring; sweet peppers, onions, and Thai basil in summer; wild mushrooms in autumn; broccoli or baby bok choy in winter. If you don’t have a wok, you can also use a sauté pan on high heat. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe6.html Download Podcast Video

Title:Grilled Lamb T-Bones with Shaved Fennel Salad
Date:Mon, 20 Aug 2012 13:11:19 +0000
Download File:http://cia.podbean.com/mf/feed/qkc88k/A_...
Description:The fennel seeds and fronds that are used in this grilled lamb T-bone marinade are complemented by the light, refreshing, shaved fennel salad served alongside the meat. Cut each T-bone to about 2 – 3 inches thick per serving. After grilling the T-bones, allow them to rest for a few minutes before plating. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe8.html Download Podcast Video

Title:Lamb Shank Tagine with Preserved Lemon and Green Olives, Served with Couscous
Date:Fri, 17 Aug 2012 14:11:29 +0000
Download File:http://cia.podbean.com/mf/feed/iuxcpn/A_...
Description:This North African stew is named after the earthenware dish in which it is cooked, the cylindrical tagine. The spiced shanks in this dish need long, slow braising to tenderize them, but result in succulently flavored meat. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe9.html Download Podcast Video

Title:Lamb Lettuce Cups with Tamarind and Chipotle
Date:Fri, 17 Aug 2012 14:07:03 +0000
Download File:http://cia.podbean.com/mf/feed/i359i3/A_...
Description:These lettuce cups gives lamb loin a Latin beat with seasonings like chipotle chiles, tamarind, cumin, allspice, and lime. Chef Tucker Bunch uses fully prepared loin, with all connective tissues and silver skin removed. These lettuce cups make for a great shared appetizer. Recipe at: www.ciaprochef.com/australian-lamb/recipe1.html Download Podcast Video

Title:Close to Cuisine of the Caribbean
Date:Thu, 16 Aug 2012 13:08:53 +0000
Download File:http://cia.podbean.com/mf/feed/gs5sp/Car...
Description:We leave the islands reluctantly, but with memories of Puerto Rico’s empanadillas de jueyes, Jamaica’s curried goat, and the tangy condiments that season Trinidad and Tobago’s bake and shark. We return home with taste memories and ideas that will serve as inspiration for a lifetime of good eating. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Rum Punch
Date:Thu, 16 Aug 2012 12:08:31 +0000
Download File:http://cia.podbean.com/mf/feed/xausbm/Tr...
Description:No visit to the Caribbean would be complete without a sip or two of rum punch. Port of Spain in Trinidad is home to Angostura, internationally known for its bitters. Angostura’s Chief Mixologist Raymond Edwards, demonstrates to us how to make traditional rum punch. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Tobago’s Crab and Dumplings
Date:Wed, 15 Aug 2012 13:07:30 +0000
Download File:http://cia.podbean.com/mf/feed/db2v8/Tri...
Description:On Trinidad’s sister Island Tobago, everyone’s essential beach treat is crab and dumplings, and Miss Trim’s is the place to indulge. Here’s we find a plate of curried crab atop a large, flat, oblong dumpling that is there to sop up some of the curry. It’s a perfect Creole dish: the curry is Indian, the crab comes from local waters, and the dense flour dumpling adds the African touch. Chef Debra Sardinha-Metivier demonstrates how to make crab and dumplings in her kitchen. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Trinidad’s Bake and Shark
Date:Tue, 14 Aug 2012 16:53:43 +0000
Download File:http://cia.podbean.com/mf/feed/qcfnt/Tri...
Description:No trip to Trinidad’s Maracas Bay beach is complete without a taste of bake and shark. As one person put it, “bake and shark is to a beach outing what plum pudding is to Christmas – essential!” At Richard’s Bake and Shark we get a sample and a lesson in preparing the fried bread known as bakes. Bake and shark sandwiches are topped with an assortment of condiments, including pineapple, garlic sauce, chutneys, tamarind sauce, and shaved mango seasoned with chile and mustard oil called kuchela. All are layered on the sandwich to the diner’s taste and then consumed with gusto. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Trinidad’s Roti
Date:Tue, 14 Aug 2012 16:53:27 +0000
Download File:http://cia.podbean.com/mf/feed/2mrhmb/Tr...
Description:Roti is to Trinidad what jerk is to Jamaica. The street snack takes the name of the Indian flat bread that is filled with curry. The curry fillings can be prepared from a variety of ingredients, from chick peas to chicken. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Trinidad’s Street Foods
Date:Mon, 13 Aug 2012 14:58:53 +0000
Download File:http://cia.podbean.com/mf/feed/vzdsjh/Tr...
Description:Trinindad’s street food abounds with Indian names like sahina, aloo pie and baghani. Trinny’s, as Trinidadians call themselves, are born nibblers. Eating on the street is a way of life, and at times it seems as though everyone is munching away on a snack or sipping from a coconut, or lined up awaiting the next tasty tidbit. Chef Debra Sardinha-Metivier gives us a crash course in Trinidadian street food 101. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Trinidad’s Doubles
Date:Mon, 13 Aug 2012 14:58:05 +0000
Download File:http://cia.podbean.com/mf/feed/tgb7fr/Tr...
Description:Here at the market we get a first taste of Trinidad’s favorite street food snack: doubles. Doubles are flat fry breads known as bara, stuffed with channa, or curried chickpeas. Vendors serve the doubles with an array of condiments, such as pepper sauce, or mango, cucumber, coconut, and tamarind chutneys. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Trinidad’s Markets
Date:Sun, 12 Aug 2012 17:08:51 +0000
Download File:http://cia.podbean.com/mf/feed/k9ee5i/Tr...
Description:In Port of Spain’s markets, ingredients from Europe, Africa, and the Indian subcontinent come together on vendor tables. Culantro here is known as shadow benny or chadon benni – a corruption of the French chardon benit or “blessed thistle.” It is a part of the green seasoning that is a Trinidad and Tobago culinary basic. Chef Debra Sardinha-Metivier of DSM Creative Cuisine, gives us our first look at the diversity of the Trinidadian market basket. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Introduction to the Cuisine of Trinidad and Tobago
Date:Sun, 12 Aug 2012 06:06:13 +0000
Download File:http://cia.podbean.com/mf/feed/kv2hjs/Tr...
Description:The dual island nation of Trinidad and Tobago is a must stop on any Caribbean journey. Both Trinidad and Tobago were once prosperous sugar islands with enslaved Africans laboring under the oversight of Europeans. The Indian, African and European cultures that make up the islands’ histories gave birth to a unique multi-cultural cuisine. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Puerto Rican Sofrito
Date:Sat, 11 Aug 2012 14:09:47 +0000
Download File:http://cia.podbean.com/mf/feed/3x3gpy/Pu...
Description:Chef Wilo Benet joins us to demonstrate some of the island’s classics. He starts with the sofrito, the foundation for many Puerto Rican recipes. His sofrito is made with culantro leaves, peppers, onions, garlic, olive oil and aji dulce. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Puerto Rican Asopao
Date:Fri, 10 Aug 2012 14:07:22 +0000
Download File:http://cia.podbean.com/mf/feed/8cnpb2/Pu...
Description:No Puerto Rican culinary voyage would be complete without a sample of the soupy rice and chicken stew that is a hallmark of the island’s cooking – asopao. Like a soupy paella, it can be made simply with few ingredients or glamorized with additions such as fresh asparagus spears and julienned pimientos. Chef Alfredo Ayala demonstrates how to make chicken asopao. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Caribbean Root Vegetables
Date:Fri, 10 Aug 2012 14:07:05 +0000
Download File:http://cia.podbean.com/mf/feed/gg6ksa/Pu...
Description:It’s time to head into the kitchen, but before beginning to cook, we need a crash course in the tubers that abound in the cooking of Puerto Rico and the Caribbean. There’s true yam that comes in multiple varieties. And then the fun starts. One man’s yucca is another’s cassava. And another’s yautia might also be called tannia, cocoyam, taro, dasheen, or malanga! Chef Alfredo Ayala walks us through the many varieties of tubers and tells us how each is used. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Puerto Rico’s Bacalaitos and Alcapurrias
Date:Thu, 09 Aug 2012 18:57:40 +0000
Download File:http://cia.podbean.com/mf/feed/qtsmd7/Pu...
Description:At a beachside stand in the area of Piñones, we find fried tidbits known as bacalaitos and alcapurrias. Bacalaitos are fritters prepared from the salt codfish that is part of the island’s sea-faring heritage. The torpedo-shaped alcapurrias are made from either meat and taro, or taro alone. They are fried in cauldrons of bubbling lard, and served up piping hot. Fritters like alcapurrias and bacalaitos are found all over the island, but they are especially relished by beach-goers. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Puerto Rican Empanadillas de Jueyes Part 2
Date:Thu, 09 Aug 2012 14:05:56 +0000
Download File:http://cia.podbean.com/mf/feed/tdzems/Pu...
Description:Marí Dolores de Jesús, who goes by her nickname Lula, shows us how she prepares Puerto Rican Empanadillas de Jueyes at her roadside stand, El Buren de Lula. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Puerto Rican Empanadillas de Jueyes Part 1
Date:Thu, 09 Aug 2012 14:05:32 +0000
Download File:http://cia.podbean.com/mf/feed/sghuk8/Pu...
Description:Loiza is a town on the north coast that is the African heart of Puerto Rico. Another of Puerto Rico’s traditional delights are empanadillas de jueyes. These banana leaf-wrapped treats are typical of the town of Loiza, and are prepared from land crabs that have been fed a diet of bread and coconut. They’re available in several small restaurants, but the woman who is the acknowledged master of empanadillas is Marí Dolores de Jesús, nicknamed Lula. At her small roadside spot, El Buren de Lula, we watch as she prepares them. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Puerto Rican Pasteles
Date:Wed, 08 Aug 2012 17:36:34 +0000
Download File:http://cia.podbean.com/mf/feed/nk2yf9/Pu...
Description:Pasteles are a traditional Puerto Rican Christmas dish. Chef Alfredo Ayala explains that pastels are similar to tamales, but stuffed with pork stewed with rich sofrito. They are wrapped inside a banana leaf and boiled. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Puerto Rican Hot Sauce “Pique”
Date:Wed, 08 Aug 2012 06:05:11 +0000
Download File:http://cia.podbean.com/mf/feed/f4jfez/Pu...
Description:Pique is traditional Puerto Rican hot sauce. Chef Alfredo Ayala explains how hot peppers are pickled in pineapple water, salt, sugar, and culantro. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Puerto Rican Roasted Pig “Lechon”
Date:Tue, 07 Aug 2012 15:00:23 +0000
Download File:http://cia.podbean.com/mf/feed/pr6wb/Pue...
Description:For lovers of pork, there is no greater Puerto Rican treat than a trip into the hills for a sampling of lechon, or roast suckling pig. Apa Ramos, owner of Lechonera La Ranchera, in the hills above San Juan at Agua Buena, Guaynabo, shows us the process. Pork here is sold with sides like pigeon peas and rice, morcilla, green bananas in vinaigrette, cassava in a garlicky sauce called mojo, or a good potato salad. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Puerto Rico’s Street Food
Date:Tue, 07 Aug 2012 14:03:23 +0000
Download File:http://cia.podbean.com/mf/feed/jnkrp2/Pu...
Description:Food is everywhere in Puerto Rico. Roadside truck stops offer hearty, stick-to-the-ribs workingman’s dishes such as cassava in vinaigrette, fricasseed rabbit, and blood sausage called morcilla. Guajo is a mixture of a pig’s innards served with rice and red beans. Green bananas known as guineos are boiled and provide an alternative starch to root vegetables and rice. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Puerto Rico’s Markets
Date:Mon, 06 Aug 2012 15:02:56 +0000
Download File:http://cia.podbean.com/mf/feed/u9pkkr/Pu...
Description:When exploring culinary Puerto Rico, what better place to start than a market? And who better to serve as our guide than Chef Wilo Benet, A Culinary Institute of America graduate and one of the island’s premier chefs whose restaurant Pikayo is a beacon to all who visit in search of the tastes of Puerto Rico. He’ll give us a basic course in the Puerto Rican market basket at the Plaza del Mercado, a small, but lively market in the Santurce area of San Juan. Here, we get our first look at the bounty of this region where sometimes the freshest ingredients like bananas and avocados are growing outside the back door. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Jamaican Pepper Shrimp Gnocchi
Date:Sat, 04 Aug 2012 00:01:37 +0000
Download File:http://cia.podbean.com/mf/feed/dv4n3f/Ja...
Description:Round Hill’s Executive Chef Martin Maginley demonstrates how to make pepper shrimp gnocchi that give an Italian twist to the Jamaican idea of a dumpling. The dish is flavored with scotch bonnets, coconut milk and callaloo. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Jamaican Mac n’ Cheese Spring Rolls
Date:Fri, 03 Aug 2012 00:01:57 +0000
Download File:http://cia.podbean.com/mf/feed/gahhuf/Ja...
Description:Mac n’ cheese is a Caribbean staple often known by its old British name of macaroni pie. In this demonstration, Chef Bill Moore transforms the dish with fried ackee, and creates these playful and delicious spring rolls. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Jamaican Jerk Spring Rolls
Date:Thu, 02 Aug 2012 16:17:37 +0000
Download File:http://cia.podbean.com/mf/feed/xtn3id/Ja...
Description:Round Hill’s Executive Chef Martin Maginley was born and raised in Canada, but his heart and stomach are 100% Jamaican. Using a jerk sauce, he transforms traditional jerked chicken into a jerked chicken spring roll with dipping sauces. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Jamaican Ackee and Salt Fish
Date:Wed, 01 Aug 2012 18:34:39 +0000
Download File:http://cia.podbean.com/mf/feed/fjwgyd/Ja...
Description:Chef Andre of Round Hill demonstrates how to make ackee and salt fish, a traditional dish that is a standby on many breakfast tables. Ackee is a type of fruit that must be fully ripe before it is edible. It is lightly cooked until it reaches a texture similar to scrambled eggs, then flavored with onions, peppers, scotch bonnet, tomatoes and salted cod fish. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Jamaican Red Pea Soup
Date:Wed, 01 Aug 2012 18:32:01 +0000
Download File:http://cia.podbean.com/mf/feed/pdvmbk/Ja...
Description:Chef Marvin of Round Hill, demonstrates how he makes red pea soup with cow skin. While his version retains the classic flavor profile of red pea soup, it is more refined than the soup we saw at Howie’s. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Jamaican Curry Goat
Date:Tue, 31 Jul 2012 16:48:58 +0000
Download File:http://cia.podbean.com/mf/feed/4rv23j/Ja...
Description:In Jamaica, there are goats everywhere in the grasses along the sides of roads, reminding us that curry goat is a Jamaican tradition. Some Jamaicans argue that a party is not a real party unless there’s curry goat. We watch a demonstration of curry goat at Bellefield Great House & Gardens, an 18th century plantation that offers a trip into Jamaica’s past. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Jamaican Soups at Howie’s
Date:Mon, 30 Jul 2012 18:30:22 +0000
Download File:http://cia.podbean.com/mf/feed/bmvx5s/Ja...
Description:It might seem odd that a tropical country would have a tradition of hot, hearty soups and richly flavored slow-cooked stews, but Jamaicans relish these steamy one-pot meals that are a part of their culinary heritage. Howie’s in Middle Quarters is a showcase for some of Jamaica’s classic stews. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Jamaican Seafood at Little Ochie’s
Date:Mon, 30 Jul 2012 18:28:24 +0000
Download File:http://cia.podbean.com/mf/feed/jhrsdj/Ja...
Description:While jerk is a hallmark of Jamaican cooking, much of the island’s cuisine is based on its bounty of seafood. At Edward “Blackie” Christian’s restaurant, Little Ochie’s, in Manchester on the south coast, locals and tourists alike sit in one of the beached fishing boats and feast on grunts, goat fish, jacks, snapper, parrot fish, shrimp and spiny lobster that is prepared in one of the ten different ways that he’s developed. He shares some, but not all of his secrets with us. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Jamaican Tuna Carpaccio
Date:Sun, 29 Jul 2012 00:00:54 +0000
Download File:http://cia.podbean.com/mf/feed/uikgh7/Ja...
Description:Round Hill’s Executive Chef Martin Maginley demonstrates how to make tuna carpaccio served in a coconut shell. The dish is one of the resort’s signatures. He flavors the tuna with lime juice, salt, pepper, scotch bonnet, scallions, and coconut milk, and marinates the fish for 24 hours. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Jamaican Jerk
Date:Sun, 29 Jul 2012 00:00:15 +0000
Download File:http://cia.podbean.com/mf/feed/muxi9z/Ja...
Description:Perhaps no Caribbean food is more widely known than Jamaica’s jerk. Jeremy McConnell at Scotchie’s, demonstrates how he prepares jerk pork and chicken. Chef Bill Moore of Push Cart Foods explains that authentic jerk takes days of marinating, and must be smoked over pimento wood. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Jamaican Patties at Coronation Market
Date:Fri, 27 Jul 2012 23:59:31 +0000
Download File:http://cia.podbean.com/mf/feed/rgm8ra/Ja...
Description:Ambulatory vendors stroll through the market selling nibbles to treat market goers and market vendors alike. Filled with meats, seafood, spices or cheese, patties are an iconic Jamaican street food with roots in the English Cornish pastie. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Jamaica’s Coronation Market
Date:Fri, 27 Jul 2012 23:58:46 +0000
Download File:http://cia.podbean.com/mf/feed/5c3pdn/Ja...
Description:Coronation Market in downtown Kingston is also known as “the stomach of Jamaica.” The cacophony of the market is the first thing that assails the visitor in this bustling warren of produce vendors. Vendors, called “higglers” in Jamaica, arrive on weekends and swell the market beyond capacity, selling their calabaza, okra, and a wide range of root vegetables. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Introduction to Jamaican Cuisine
Date:Thu, 26 Jul 2012 22:27:36 +0000
Download File:http://cia.podbean.com/mf/feed/4ucn65/Ja...
Description:In Jamaica, Africa meets up with Spain and England to create a vibrant cuisine. The Maroon peoples, the escaped slaves of the Spaniards who headed for the Blue Mountains when the English arrived, created what is today’s jerk, and the English Cornish pasty is a close cousin to Jamaica’s classic street treat, the meat patty. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Introduction to the Cuisine of the Caribbean
Date:Thu, 26 Jul 2012 22:01:00 +0000
Download File:http://cia.podbean.com/mf/feed/25eyii/Ca...
Description:Join The Culinary Institute of America on a tour of the cuisines of the Caribbean. The islands of Jamaica, Puerto Rico, and Trinidad and Tobago offer a complex world of flavors, where fine dining can be found side by side with a staggering array of street eats and finger-licking beach treats. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Title:Grilled Spiced Pork with Grape Kebabs
Date:Thu, 15 Dec 2011 20:39:49 +0000
Download File:http://cia.podbean.com/mf/feed/2vkfvp/Gr...
Description:These grilled spiced pork kebabs are flavored with a North African marinade. Two pounds of pork can make kebabs for eight if you add grapes to the skewers and pair the kebabs with a spinach salad. The grapes add juiciness so there’s no need for a sauce. And the grilled kebabs suit the “street cart” way of dining that consumers are embracing today. Recipe at: http://www.ciaprochef.com/grapes/video15.html Download Podcast Video

Title:Red Grape Lavender Soda
Date:Thu, 15 Dec 2011 20:30:16 +0000
Download File:http://cia.podbean.com/mf/feed/6g9xpd/Gr...
Description:Fresh grape juice with a hint of lavender soda is a refreshing beverage option. Omit the lavender for kids and add a splash of gin for the grownups. Recipe at: http://www.ciaprochef.com/grapes/video19.html Download Podcast Video

Title:Chicken Tagine with Roasted Grapes and Saffron Couscous
Date:Thu, 15 Dec 2011 20:24:59 +0000
Download File:http://cia.podbean.com/mf/feed/ng3hd7/Ch...
Description:Grapes have thrived in the Mediterranean region since pre-biblical times, and consequently, table grapes fit seamlessly into many Mediterranean dishes. This North African-inspired Chicken Tagine pairs sweet and cooling grapes with spices such as cinnamon, ginger, tumeric and cayenne. By adding roasted red grapes to his tagine, Chef Samuel stretches two pounds of thighs to serve eight. Recipe at: http://www.ciaprochef.com/grapes/video17.html Download Podcast Video

Title:Grape and Brie Quesadillas with Green Grape & Arugula Salad
Date:Thu, 15 Dec 2011 20:21:45 +0000
Download File:http://cia.podbean.com/mf/feed/76378/Gra...
Description:Pairing traditional Mexican flavors with grapes and brie make these quesadillas a delicious play on sweet and heat. The fresh grapes provide the sweet component and appetizing element of surprise that balance the hot jalapeños in the quesadilla. The green grape and arugula salad can be served as an appetizer or entrée. Recipe at: http://www.ciaprochef.com/grapes/video16.html Download Podcast Video

Title:Blueberry Margarita
Date:Wed, 14 Dec 2011 20:53:32 +0000
Download File:http://cia.podbean.com/mf/feed/3uz4mg/Bl...
Description:With customers seeking novelty on the bar menu, this blueberry margarita is a fun play on an old favorite. This margarita is made with orange juice, lime juice, muddled blueberries and of course tequila. Chef Scott Samuel notes, “Add an acid to blueberries and you get a beautiful pink-to-magenta color that happens naturally. In fact, if you have a blueberry mixture that’s gray or lavender, it means the pH of the environment is too basic. Add a bit of acid to brighten it up.” Recipe at: http://www.ciaprochef.com/blueberries/recipe14.html Download Podcast Video

Title:Blueberry Lavender Fizz
Date:Wed, 14 Dec 2011 20:51:17 +0000
Download File:http://cia.podbean.com/mf/feed/88gbfc/Bl...
Description:From juice bars to coffee bars to cocktail bars, the venues where Americans drink have become more diverse and a lot more inventive. The “bar chef” movement has put the spotlight on the cocktail provider and challenged modern mixologists to get creative. This Blueberry Lavender Fizz is a refreshing and unique beverage option to offer your customers. You can add a shot of gin to make this into a cocktail. Recipe at: http://www.ciaprochef.com/blueberries/recipe13.html Download Podcast Video

Title:Blueberry Ginger Soda
Date:Wed, 14 Dec 2011 20:49:11 +0000
Download File:http://cia.podbean.com/mf/feed/s6reaq/Bl...
Description:Today’s young people are seeking new flavor experiences and love sharing finds, such as a bar serving custom-made drinks. With or without alcohol, today’s most memorable beverages offer excitement, color and adventure. This Blueberry Ginger Soda is a delicious, refreshing and unique beverage that is great for brunch or a bar menu. The blueberries add a beautiful color and sweet tart flavor counterbalanced by the fresh ginger’s heat and spice. Recipe at: http://www.ciaprochef.com/blueberries/recipe12.html Download Podcast Video

Title:Blueberry and Mint Spritzer
Date:Wed, 14 Dec 2011 20:47:04 +0000
Download File:http://cia.podbean.com/mf/feed/3cthzy/Bl...
Description:On a warm summer day, this Blueberry and Mint Spritzer is just the ticket to refreshment. The blueberries bring a contemporary edge and beautiful deep purple color to the beverage. This bright color is maintained by adding lime juice. Without the addition of an acid, it becomes too basic and turns a gray or lavender color. Adding a splash of vodka makes this a unique cocktail for adults. Recipe at: http://www.ciaprochef.com/blueberries/recipe11.html Download Podcast Video

Title:Chilled Blueberry Soup with Lemon Sorbet
Date:Wed, 14 Dec 2011 20:43:48 +0000
Download File:http://cia.podbean.com/mf/feed/fp2tih/Ch...
Description:Chef Scott Samuel’s Chilled Blueberry Soup with Lemon Sorbet, is an elegant and contemporary dessert concept. He notes, “Lemon sorbet is excellent with this chilled blueberry soup, but if you’re purchasing sorbet, try mango or coconut are good options too.” Recipe at: http://www.ciaprochef.com/blueberries/recipe10.html Download Podcast Video

Title:Blueberry Upside-Down Cake
Date:Wed, 14 Dec 2011 20:37:29 +0000
Download File:http://cia.podbean.com/mf/feed/mjer7q/Bl...
Description:This traditional upside-down cake seems up-to-date when made with blueberries. It’s like they came from Grandma’s kitchen but from a Grandma with an eye for trends. Polenta and applesauce in the batter give this Blueberry Upside-Down Cake more healthful credentials. Recipe at: http://www.ciaprochef.com/blueberries/recipe9.html Download Podcast Video

Title:Chipotle-Grilled Chicken Breast with Blueberry-Peach Salsa, Chile Sautéed Spinach, and Rice Pilaf
Date:Wed, 14 Dec 2011 20:34:49 +0000
Download File:http://cia.podbean.com/mf/feed/zs49wt/Ch...
Description:Blueberries may be an all-American fruit, but they sure love to travel. The dynamic little berries mingle well with the bold global flavors that diners crave today. Chef Scott Samuel notes, “You can’t go wrong with a combination of sweet, spicy and salty. Blueberry-Peach Salsa plays off perfectly against the spicy-salty chicken. The salsa is great with pork or grilled salmon with a spicy rub. The blueberries give you big bursts of flavor that you don’t get from most other fruits.” Recipe at: http://www.ciaprochef.com/blueberries/recipe8.html Download Podcast Video

Title:Wild Rice-Dried Blueberry Stuffed Pork Tenderloin w/ Watercress-Apple Salad-Apple Cider Vinaigrette
Date:Wed, 14 Dec 2011 20:27:14 +0000
Download File:http://cia.podbean.com/mf/feed/5t5nc3/Wi...
Description:This gluten-free pork entrée is a wonderful comfort food served with a side of fresh and bright watercress salad. The Wild Rice-Dried Blueberry stuffing also works well as a side dish and makes a delicious stuffing for turkey. Recipe at: http://www.ciaprochef.com/blueberries/recipe7.html Download Podcast Video

Title:Roasted Turkey Sandwich with Blueberry Chutney
Date:Wed, 14 Dec 2011 20:21:30 +0000
Download File:http://cia.podbean.com/mf/feed/hp4gis/Ro...
Description:This sandwich features two all-American ingredients: turkey and blueberries. Instead of the traditional turkey with cranberry sauce combination, this sandwich pairs turkey with a blueberry chutney. The chutney adds a nice bite to the sandwich and is cooked down for 15 minutes with cinnamon and orange juice. The chutney also goes well with halibut, duck, pork, or as a side on a cheese plate. Recipe at: http://www.ciaprochef.com/blueberries/recipe6.html Download Podcast Video

Title:Arugula and Blueberry Salad with Orange Vanilla Vinaigrette, Candied Pecans, Shaved Parmesan
Date:Wed, 14 Dec 2011 20:18:12 +0000
Download File:http://cia.podbean.com/mf/feed/tz5wfm/Ar...
Description:This is a delicious, fresh and light salad, perfect for a hot summer meal. The peppery arugula plays well with the sweet blueberries, and the salad is dressed with a unique orange-vanilla vinaigrette that customers will be eager to try. Recipe at: http://www.ciaprochef.com/blueberries/recipe5.html Download Podcast Video

Title:Farro and Blueberry Salad with Cucumber, Italian Parsley, Fuji Apple, and Sherry Vinaigrette
Date:Wed, 14 Dec 2011 20:14:45 +0000
Download File:http://cia.podbean.com/mf/feed/7uuzz6/Fa...
Description:Blueberries may be an all-American fruit, but they are the perfect addition to this healthy, Mediterranean-inspired salad. The blueberries add beautiful color and sweetness to the nutty farro, while the apples and celery add a nice crunch. This vegetarian whole-grain salad makes for a hearty lunch or side-dish. Recipe at: http://www.ciaprochef.com/blueberries/recipe4.html Download Podcast Video

Title:Dried Blueberry Granola and Yogurt Parfait, Fresh Blueberry and Mango
Date:Wed, 14 Dec 2011 20:11:22 +0000
Download File:http://cia.podbean.com/mf/feed/2n5v/Drie...
Description:Blueberry yogurt parfait is a great choice for customers on the run. You can assemble the parfaits in clear, recyclable cups so diners can see the beautiful layers: granola, vanilla yogurt and blueberries. Mix it up by adding chopped peach plus coconut to the blueberries. Instead of granola, try crisp cereal or crushed graham crackers. Recipe at: http://www.ciaprochef.com/blueberries/recipe3.html Download Podcast Video

Title:Blueberry Muffins with Orange Glaze
Date:Wed, 14 Dec 2011 20:01:04 +0000
Download File:http://cia.podbean.com/mf/feed/jdfn9u/Bl...
Description:Blueberry muffins are a classic American breakfast that everybody loves. These muffins are made with a healthy twist by using almond flour, whole-wheat flour and olive oil in place of some of the butter. Chef Scott Samuel offers this tip: “In muffins, fresh and frozen blueberries can easily sink to the bottom and also tend to explode when they get hot. This can be avoided by substituting sugar-infused blueberries because they remain suspended in the batter during baking and maintain a more structured texture than their fresh or frozen counterparts.” Recipe at: http://www.ciaprochef.com/blueberries/recipe2.html Download Podcast Video

Title:Blueberry-Ricotta-Orange Crêpe with Vanilla Blueberry Sauce
Date:Wed, 14 Dec 2011 19:42:38 +0000
Download File:http://cia.podbean.com/mf/feed/b3pffp/Bl...
Description:These crêpes have a balance of flavors that play deliciously well together: Sweet tart blueberries, creamy ricotta and mascarpone, floral vanilla, bright orange zest and spicy cardamom. The crêpes can be served as an elegant dessert or even a breakfast paired with a side of fruit. Recipe at: www.ciaprochef.com/blueberries/recipe1.html Download Podcast Video

Title:Catalonia Highlights and Cuisine
Date:Wed, 23 Feb 2011 14:08:25 +0000
Download File:http://cia.podbean.com/mf/feed/g6c99u/Pr...
Description:Many of the world’s leading chefs and restaurants are from Spain. Spain’s impact has spread beyond professional kitchens. The Culinary Institute of America has designed a website intended to be a comprehensive resource for anyone interested in Spanish food and wine. We hope you’ll visit often. http://www.worldsofflavorspain.com/ Download Podcast Video

Title:Olive Oil Refining and Tasting
Date:Wed, 23 Feb 2011 14:06:59 +0000
Download File:http://cia.podbean.com/mf/feed/s69c78/Pr...
Description:Spain is the world’s largest olive oil producer. Chefs from the Culinary Institute of America visit an olive oil facility and participate in a tasting. Many of the world’s leading chefs and restaurants are from Spain. Spain’s impact has spread beyond professional kitchens. Many home cooks are trying their hand at traditional paella. The Culinary Institute of America has designed a website intended to be a comprehensive resource for anyone interested in Spanish food and wine. We hope you’ll visit often. http://www.worldsofflavorspain.com/ Download Podcast Video

Title:Cava Production
Date:Wed, 23 Feb 2011 14:04:58 +0000
Download File:http://cia.podbean.com/mf/feed/jzpmnw/Pr...
Description:Sparkling wine from the Catalonia region of Spain. Many of the world’s leading chefs and restaurants are from Spain. Spain’s impact has spread beyond professional kitchens. The Culinary Institute of America has designed a website intended to be a comprehensive resource for anyone interested in Spanish food and wine. We hope you’ll visit often. http://www.worldsofflavorspain.com/ Download Podcast Video

Title:Pig Farming and Pork Production
Date:Wed, 23 Feb 2011 14:02:40 +0000
Download File:http://cia.podbean.com/mf/feed/yn6sxf/Pr...
Description:Sustainable farm in the Pyrenees and other traditional production techniques in Catalonia. Many of the world’s leading chefs and restaurants are from Spain. Spain’s impact has spread beyond professional kitchens. The Culinary Institute of America has designed a website intended to be a comprehensive resource for anyone interested in Spanish food and wine. We hope you’ll visit often. http://www.worldsofflavorspain.com/ Download Podcast Video

Title:Impressions of Alicia
Date:Wed, 23 Feb 2011 14:00:14 +0000
Download File:http://cia.podbean.com/mf/feed/jdk2c/Pro...
Description:Many of the world’s leading chefs and restaurants are from Spain. Spain’s impact has spread beyond professional kitchens. The Culinary Institute of America has designed a website intended to be a comprehensive resource for anyone interested in Spanish food and wine. We hope you’ll visit often. http://www.worldsofflavorspain.com/ Download Podcast Video

Title:Two Months in Catalonia
Date:Wed, 23 Feb 2011 13:57:56 +0000
Download File:http://cia.podbean.com/mf/feed/ekubbt/Pr...
Description:An Intern’s Experience. Many of the world’s leading chefs and restaurants are from Spain. Spain’s impact has spread beyond professional kitchens. The Culinary Institute of America has designed a website intended to be a comprehensive resource for anyone interested in Spanish food and wine. We hope you’ll visit often. http://www.worldsofflavorspain.com/ Download Podcast Video

Title:Snails and Calcots
Date:Wed, 23 Feb 2011 13:55:41 +0000
Download File:http://cia.podbean.com/mf/feed/sjgbfm/Pr...
Description:Traditional Snails and onions with Ali Oli and Romesco Sauce. Many of the world’s leading chefs and restaurants are from Spain. Spain’s impact has spread beyond professional kitchens. The Culinary Institute of America has designed a website intended to be a comprehensive resource for anyone interested in Spanish food and wine. We hope you’ll visit often. http://www.worldsofflavorspain.com/ Download Podcast Video

Title:Traditional Suquet (Fish Stew)
Date:Wed, 23 Feb 2011 13:42:41 +0000
Download File:http://cia.podbean.com/mf/feed/394p87/Pr...
Description:Many of the world’s leading chefs and restaurants are from Spain. Spain’s impact has spread beyond professional kitchens. The Culinary Institute of America has designed a website intended to be a comprehensive resource for anyone interested in Spanish food and wine. We hope you’ll visit often. http://www.worldsofflavorspain.com/ Download Podcast Video

Title:Red Grape and BBQ chicken Pizza w/ Mozzarella and Fresh Basil
Date:Wed, 15 Dec 2010 20:27:41 +0000
Download File:http://cia.podbean.com/mf/feed/ctjkj/BBQ...
Description:All kids love pizza. A wise strategy to get your kids to eat the fruits and vegetables they need is to slip the good stuff into dishes that kids already like. This more healthful and child-friendly chicken and red grape pizza is a great “stealth health” idea for your kids menu. Recipe at: http://www.ciaprochef.com/grapes/video18.html Download Podcast Video

Title:Kaiseki: The Ultimate Expression of Japanese Cuisine
Date:Tue, 07 Dec 2010 19:57:39 +0000
Download File:http://cia.podbean.com/mf/feed/4h5xe/Jap...
Description:The highly refined style of dining known as Kaiseki has evolved from the elaborate Zen Buddhist tea ceremony of the 16th century, and is viewed as the ultimate expression of Japanese cuisine. Four masters of the kaiseki tradition display their art in this program. The Culinary Institute of America, in association with Unilever Foodsolutions, presents “Savoring the Best of World Flavors.” Download recipes from the DVD at: http://www.ciaprochef.com/WCA5/index.html Download Podcast Video

Title:Edo and Kansai Sush
Date:Tue, 07 Dec 2010 19:56:25 +0000
Download File:http://cia.podbean.com/mf/feed/pc93du/Ja...
Description:Yousuki Imada is one of Tokyo’s sushi chefs and the proprietor of Sushi Kyubei restaurant. Chef Imada has been making Tokyo-style sushi for over 47 years. Shirou Komaki is the chef at Sushiman restaurant in Osaka, where he makes Oshi Zushi. A type of sushi that’s pressed in a wooden block. Watch these master chefs create sushi. The Culinary Institute of America, in association with Unilever Foodsolutions, presents “Savoring the Best of World Flavors.” Download recipes from the DVD at: http://www.ciaprochef.com/WCA5/index.html Download Podcast Video

Title:A Cook’s Tour of Japan’s Markets
Date:Tue, 07 Dec 2010 19:54:54 +0000
Download File:http://cia.podbean.com/mf/feed/ajkhyv/Ja...
Description:The best place to begin any study of Japanese gastronomy is to visit one of Japan’s many food markets. This video will take you on a walking tour of the Nishiki Market in Kyoto and the Tsukiji Market in Tokyo The Culinary Institute of America, in association with Unilever Foodsolutions, presents “Savoring the Best of World Flavors.” Download recipes from the DVD at: http://www.ciaprochef.com/WCA5/index.html Download Podcast Video

Title:Essential Ingredients of the Japanese Kitchen
Date:Tue, 07 Dec 2010 19:53:00 +0000
Download File:http://cia.podbean.com/mf/feed/3kykq2/Ja...
Description:If you want to cook Japanese food must first understand the basic staples of the Japanese pantry. This program takes a look at dashi, miso, tofu and noodles The Culinary Institute of America, in association with Unilever Foodsolutions, presents “Savoring the Best of World Flavors.” Download recipes from the DVD at: http://www.ciaprochef.com/WCA5/index.html Download Podcast Video

Title:Essential Elements of the Japanese Kitchen
Date:Tue, 07 Dec 2010 19:51:19 +0000
Download File:http://cia.podbean.com/mf/feed/3imhq/Jap...
Description:Asthetics, seasonality, color and balance are all primal elements of Japanese cooking. Award winning cookbook author Elizabeth Andoh explains the principles of, Washoku, which literally translates as the harmony of food. At a glance most Japanese recipes appear relatively simple. It’s this minimalism that distinguishes Japanese cuisine from other great culinary traditions and it is this quality that makes Japanese cuisine so delectable and difficult to master. The Culinary Institute of America, in association with Unilever Foodsolutions, presents “Savoring the Best of World Flavors.” Download recipes from the DVD at: http://www.ciaprochef.com/WCA5/index.html Download Podcast Video

Title:An Introduction to the Flavors of Japan
Date:Tue, 07 Dec 2010 19:41:56 +0000
Download File:http://cia.podbean.com/mf/feed/5cvywx/Ja...
Description:To most visitors Japan can be enchanting, bewildering and intimidating. But if you are a food professional or simply an enthusiast, it’s a “must visit” destination. The Culinary Institute of America, in association with Unilever Foodsolutions, presents “Savoring the Best of World Flavors.” Download recipes from the DVD at: http://www.ciaprochef.com/WCA5/index.html Download Podcast Video

Title:Grape, Almond, and Fennel Salad with Vanilla-Grape Vinaigrette
Date:Tue, 07 Dec 2010 14:31:55 +0000
Download File:http://cia.podbean.com/mf/feed/37m8b8/Ca...
Description:Grapes are the ultimate hand-to-mouth fruit, a wholesome snack that needs no peeling, slicing or coring. But for cooks looking to make an impression, grapes have other traits to exploit. They’re juicy, so why not juice them? A fresh grape puree, strained and reduced, contributes a desirable body and sweetness to a salad dressing. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel prepares a Grape, Toasted Almond, and Shaved Fennel Salad with Vanilla-Grape Vinaigrette. Download a printer-friendly copy of the recipe at: http://www.ciaprochef.com/grapes/recipes.html Download Podcast Video

Title:Carbonated Grape Salad with Goat Cheese
Date:Tue, 07 Dec 2010 14:30:10 +0000
Download File:http://cia.podbean.com/mf/feed/6qvntr/Ca...
Description:What else can you do with a fresh table grape besides eat it? Chefs active in the realm of molecular gastronomy are manipulating ingredients in ways never imagined. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California Table Grapes. He challenged himself to probe this frontier. “The idea came from one of my colleagues,” says Samuel, “You put the grapes in a whipping-cream canister with wine and then charge it. You have to prick the grapes first. When you take the grapes out, they’re fizzing, like soda pop” In this video Chef Samuel makes Carbonated Grape Salad with Crispy Toast, Goat Cheese, and Muscat Gastrique. Download a printer-friendly copy of the recipe at: http://www.ciaprochef.com/grapes/recipes.html Download Podcast Video

Title:Roasted Red Grape, Octopus and Fingerling Potato Salad
Date:Tue, 07 Dec 2010 14:28:06 +0000
Download File:http://cia.podbean.com/mf/feed/d5wmek/Ca...
Description:Octopus is cooked sous vide, then grilled and tossed with flat-leaf parsley, green olives, lemon zest, lime juice, good quality olive oil, and roasted fingerling potatoes. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. Download a printer-friendly copy of the recipe at: http://www.ciaprochef.com/grapes/recipes.html Download Podcast Video

Title:Frito Misto of Grapes, Fennel and Lemons
Date:Tue, 07 Dec 2010 14:26:30 +0000
Download File:http://cia.podbean.com/mf/feed/t376mr/Ca...
Description:Grapes are the ultimate hand-to-mouth fruit, a wholesome snack that needs no peeling, slicing or coring. But for cooks looking to make an impression, grapes have other traits to exploit. They’re juicy, so why not juice them? Grapes have abundant natural sugar, so why not roast them, or even fry them? Yes you can fry grapes and they make a compelling contrast of crisp and juicy in this vegetarian fritto misto. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel prepares his surprising Fritto Misto of Grapes, Fennel and Lemons with Lemon Crème Fraiche. Download a printer-friendly copy of the recipe at: http://www.ciaprochef.com/grapes/recipes.html Download Podcast Video

Title:Moroccan Seared Pork Tenderloin
Date:Tue, 07 Dec 2010 14:24:29 +0000
Download File:http://cia.podbean.com/mf/feed/u52psu/Ca...
Description:Pan-roasted spiced pork is paired perfectly with a savory and sweet Israeli couscous. The spiciness of the Moroccan flavors will pair nicely with the sweet fresh grapes, and the pomegranate molasses ties the dish together with its smoky sweet sourness. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes Download a printer-friendly copy of the recipe at: http://www.ciaprochef.com/grapes/recipes.html Download Podcast Video

Title:Grilled Mahi Mahi with Red Grapes and Corn Salsa
Date:Tue, 07 Dec 2010 14:22:42 +0000
Download File:http://cia.podbean.com/mf/feed/qcdvd/Ca_...
Description:Wherever the tomato goes, think grapes. They’re both juicy, high-acid, high-sugar fruits. It’s no surprise that grapes can often stand in for tomatoes. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel makes Grilled Mahi Mahi with Red Grapes and Sweet Corn Salsa and Spicy Green Grape Coulis. Download a printer-friendly copy of the recipe at: http://www.ciaprochef.com/grapes/recipes.html Download Podcast Video

Title:Grape Sofrito on Grilled Polenta
Date:Tue, 07 Dec 2010 14:19:17 +0000
Download File:http://cia.podbean.com/mf/feed/p6phva/Ca...
Description:This simple bite-size appetizer combines the flavors of a spicy, slow-cooked Spanish sofrito with the smoky flavor of a firm grilled polenta bite, balanced with the cool richness of mascarpone. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. Download a printer-friendly copy of the recipe at: http://www.ciaprochef.com/grapes/recipes.html Download Podcast Video

Title:Ajo Blanco with Slow-Roasted Grapes
Date:Tue, 07 Dec 2010 14:12:36 +0000
Download File:http://cia.podbean.com/mf/feed/47b8nv/Ca...
Description:Ajo blanco is a white version of the Spanish gazpacho. If a smoother soup is desired, soak the blanched almonds in milk before blending; the texture will be smoother and richer. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. Download a printer-friendly copy of the recipe at: http://www.ciaprochef.com/grapes/recipes.html Download Podcast Video

Title:Seared Fennel and Spiced Poulet with Roasted Grapes
Date:Tue, 07 Dec 2010 14:09:46 +0000
Download File:http://cia.podbean.com/mf/feed/e39bqh/Ca...
Description:This simple entrée pairs sweet and spicy seasoned baby chicken with a simple pan sauce using fresh red grapes. Served with a classic lentil side, this dish is perfectly matched with the sweetness and tannins of the fresh grapes. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes Download a printer-friendly copy of the recipe at: http://www.ciaprochef.com/grapes/recipes.html Download Podcast Video

Title:Black Grape Sorbet with Goat Cheese Mousse
Date:Tue, 07 Dec 2010 14:02:29 +0000
Download File:http://cia.podbean.com/mf/feed/h56p2/Ca_...
Description:We value raw grapes for their sweetness, crunch and vivid gem like colors. They’re the eye candy on a pale chicken salad or soufflé, the colorful contrast on a cheese plate. Cooking them transforms their color while concentrating flavor. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel makes a sorbet that retains the grapes vivid color and fresh flavor. Download a printer-friendly copy of the recipe at: http://www.ciaprochef.com/grapes/recipes.html Download Podcast Video

Title:Salmon Confit Over Lemon Spinach and Heirloom Tomato Orzo
Date:Tue, 02 Nov 2010 16:58:17 +0000
Download File:http://cia.podbean.com/mf/feed/nh9dfa/Ca...
Description:Orzo is a form of pasta. This dish uses orzo, a type of pasta, with a variety of diced heirloom tomatoes and herbs that add texture and a light flavor to complement the salmon. Health professionals know that not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient. Download this recipe and find more great recipes at our website: http://www.ciaprochef.com/canola/recipes.html Download Podcast Video

Title:Slow Oil-Poached Halibut Over Broccolini
Date:Tue, 02 Nov 2010 16:56:52 +0000
Download File:http://cia.podbean.com/mf/feed/qd2yqg/Ca...
Description: Poaching in oil is a great technique that adds flavor to seafood without overpowering the fish. The poaching oil may be held overnight in the refrigerator and reused to poach other seafood items the next day. Health professionals know that not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient. Download this recipe and find more great recipes at our website: http://www.ciaprochef.com/canola/recipes.html Download Podcast Video

Title:Canola Infused Oils
Date:Tue, 02 Nov 2010 16:55:26 +0000
Download File:http://cia.podbean.com/mf/feed/by3crj/Ca...
Description:The neutral flavor of Canola oil allows the flavor of other ingredients to shine. Whether you make the assertive Roasted Beet with Taragon oil, the light vanilla bean and lemon oil or the more floral Basil and lemon oil, your dishes will be stand out sensations. Health professionals know that not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. Visit our website to download recipes that use these infused oils: http://www.ciaprochef.com/canola/recipes.html Download Podcast Video

Title:Lobster Risotto with Vanilla Bean Oil
Date:Tue, 02 Nov 2010 16:54:19 +0000
Download File:http://cia.podbean.com/mf/feed/bgrsjh/Ca...
Description:This risotto with lobster and vanilla infused canola oil is a show-stopper that can make any occasion extra special. Health professionals know th at not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient. Download this recipe and find more great recipes at our website: http://www.ciaprochef.com/canola/recipes.html Download Podcast Video

Title:Crispy Fried Tempura Cod Over Napa Cabbage Slaw
Date:Tue, 02 Nov 2010 16:52:02 +0000
Download File:http://cia.podbean.com/mf/feed/em2uhe/Ca...
Description:Tempura batter is a medium thick batter that lightly coats the fish. The cooked fish should be crispy and the coating should not hide the flavor of the fish. Here it is served with a Napa Cabbage Slaw and a Green Onion and Ginger dipping sauce. Canola oil is a very versatile oil with a high smoke point that makes it ideal for deep frying. Health professionals know that not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient. Download this recipe and find more great recipes at our website: http://www.ciaprochef.com/canola/recipes.html Download Podcast Video

Title:Goat Cheese Red Beet Salad with Red Beet Tarragon Oil
Date:Tue, 02 Nov 2010 16:49:39 +0000
Download File:http://cia.podbean.com/mf/feed/nv325p/Ca...
Description:Roasting beets amplifies their sweetness and balances out the tart grapefruit supremes in this salad while the goat cheese gives it a cravable richness and mouth-feel. Health professionals know that not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient. Download this recipe and find more great recipes at our website: http://www.ciaprochef.com/canola/recipes.html Download Podcast Video

Title:Lemon Vanilla Bean Canola Oil Pound Cake
Date:Tue, 02 Nov 2010 15:52:29 +0000
Download File:http://cia.podbean.com/mf/feed/u33vdw/Ca...
Description:This pound cake recipe reduces the amount of butter normally used in pound cake by half. The lemon zest and vanilla bean infused canola oil adds great flavor while reducing the amount of saturated fat. Not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient. Download this recipe and find more great recipes at our website: http://www.ciaprochef.com/canola/recipes.html Download Podcast Video

Title:Lemon Basil Oil Over Grilled Prawns and Pasta
Date:Tue, 02 Nov 2010 15:50:03 +0000
Download File:http://cia.podbean.com/mf/feed/7ca8ce/Ca...
Description:Canola oil infused with Lemon and Basil makes this pasta sauce a great alternative to heavier cream-based sauces. Health professionals know that not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient. Download this recipe and find more great recipes at our website: http://www.ciaprochef.com/canola/recipes.html Download Podcast Video

Title:Rustic Tart
Date:Mon, 01 Nov 2010 18:38:05 +0000
Download File:http://cia.podbean.com/mf/feed/c8s5s2/Pu...
Description:This tart is traditionally made with bread dough and spring onions. Here it is made with pastry dough and leeks that are available year-round. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/ Download Podcast Video

Title:Barese Casserole
Date:Mon, 01 Nov 2010 18:36:20 +0000
Download File:http://cia.podbean.com/mf/feed/egis6k/Pu...
Description:Chef Maggi demonstrates a traditional casserole from Bari, a coastal town in Puglia. Seafood plays an important role in the diet of any coastal region. That tradition shines in this dish of mussels with rice, potatoes and zucchini. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail.This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/ Download Podcast Video

Title:Shaved Fennel Salad with Orange Sauce
Date:Mon, 01 Nov 2010 18:34:00 +0000
Download File:http://cia.podbean.com/mf/feed/326s2p/Pu...
Description:Chef Peppe Zullo prepares a fall salad of thinly sliced fennel and apple topped with a Clementine Orange sauce and shaved goat cheese. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail.This program was produced by The Culinary Institute of America, in association with the Regione di Puglia.. Visit our website at: http://www.ciaprochef.com/apulia/ Download Podcast Video

Title:Rabbit with Winter Squash
Date:Mon, 01 Nov 2010 18:31:03 +0000
Download File:http://cia.podbean.com/mf/feed/bixfr5/Pu...
Description:Rabbit is a very lean meat. In this demo it is first roasted in a wood- fired oven and then braised with rosé wine and olive oil. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/ Download Podcast Video

Title:Pork Chops with Mediterranean Herbs
Date:Mon, 01 Nov 2010 18:29:54 +0000
Download File:http://cia.podbean.com/mf/feed/2x2sf/Pug...
Description:These pork chops are sautéed in a cast iron pan and perfumed with fresh herbs that are cooked with them right in the pan. Then the herbs are plated along with the pork to create a truly great meal that captures the essence of the woods and fields of Puglia. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/ Download Podcast Video

Title:How to Make Pasta
Date:Mon, 01 Nov 2010 18:28:39 +0000
Download File:http://cia.podbean.com/mf/feed/sfdq3m/Pu...
Description: Pasta can be very easy to make. In Puglia pasta is made with only durham wheat semolina flour and water. Each shape is used with a specific kind of sauce. Watch an expert turn out different shapes of pasta by hand and then try doing it yourself. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/ Download Podcast Video

Title:Orecchiette with Tomato Sauce and Goat Cheese
Date:Mon, 01 Nov 2010 18:26:13 +0000
Download File:http://cia.podbean.com/mf/feed/h9599/Pug...
Description:Nonna Rascazzo and her granddaughters make Orecchiette by hand. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia.. Visit our website at: http://www.ciaprochef.com/apulia/ Download Podcast Video

Title:Orecchiette with Borage
Date:Mon, 01 Nov 2010 18:24:48 +0000
Download File:http://cia.podbean.com/mf/feed/asr2ij/Pu...
Description:Borage is a green that Chef Zullo of Nuovo Paradiso Restaurant in Orsara, forages from the surrounding fields to use in this dish along with unripened tomatoes. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/ Download Podcast Video

Title:Orecchiette con le Braciole
Date:Mon, 01 Nov 2010 18:23:19 +0000
Download File:http://cia.podbean.com/mf/feed/nv2vf2/Pu...
Description:Chef Domenico Maggi prepares a traditional Sunday dinner in Puglia. Freshly made orecchiette pasta or “little ears”, with meat stuffed with cheese, herbs and pancetta. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail.This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/ Download Podcast Video

Title:Frigitelle Peppers with Tomato and Basil
Date:Mon, 01 Nov 2010 18:20:44 +0000
Download File:http://cia.podbean.com/mf/feed/67h6eh/Pu...
Description:Fried peppers are turned into a quick side dish by Chef Domenico Maggi. He sautés them with garden fresh tomatoes, garlic and basil. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/ Download Podcast Video

Title:Fava e Cicoria
Date:Mon, 01 Nov 2010 18:18:00 +0000
Download File:http://cia.podbean.com/mf/feed/rmswj/Pug...
Description:In this demonstration by Chef Maggi, Fava beans and potatoes are slowly cooked in a terracotta pot and served up with the traditional sides of chicory and fried peppers. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/ Download Podcast Video

Title:Fava Beans with Garlic and Tomatoes
Date:Mon, 01 Nov 2010 18:16:01 +0000
Download File:http://cia.podbean.com/mf/feed/crstuh/Pu...
Description:Fava beans and potatoes are stewed together with aromatics like onions, fennel and garlic in this delicious rustic dish. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/ Download Podcast Video

Title:Nonna Ancina’s Almond Cake
Date:Mon, 01 Nov 2010 18:14:04 +0000
Download File:http://cia.podbean.com/mf/feed/gj9mf/Pug...
Description:This old family recipe combines ground almonds, lady fingers, home-made almond liqueur and home made jam. You can substitute Amaretto liqueur and a jam or preserve of your choice. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/ Download Podcast Video

Title:Agnolotti di Patate e Cozze
Date:Mon, 01 Nov 2010 18:12:07 +0000
Download File:http://cia.podbean.com/mf/feed/y5292h/Pu...
Description:Chef Teresa Buongiorno of Gia Sotto L’Arco in Carovigno Italy, makes Agnolotti stuffed with mussels and potatoes. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/ Download Podcast Video

Title:Puglia’s World Class Wines
Date:Wed, 27 Oct 2010 18:21:13 +0000
Download File:http://cia.podbean.com/mf/feed/ejc58b/Pu...
Description:A culinary tour of Puglia would not be complete without looking at wine production in the region. Puglia is Italy’s largest producer of wine and one of the top wine producers in the world. Dr. Ian d’Agata, renowned author, and director of the International Wine Academy in Rome talks about Puglia’s grape varietals and flourishing wine industry in this segment of the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia. Download Podcast Video

Title:A Celebration of Meat on Puglia’s Table Part 2
Date:Wed, 27 Oct 2010 18:18:02 +0000
Download File:http://cia.podbean.com/mf/feed/sf5rv/Pug...
Description:There are many ways to cook meat. Here are 3 recipes from 3 different chefs. 3 simple dishes that highlight the flavors and traditions of Puglia. Lamb and Potato Casserole, Baby Pork Chops with Mediterranean Herbs and Involtini Roll-ups. Enjoy this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia. Download Podcast Video

Title:A Celebration of Meat on Puglia’s Table Part 1
Date:Wed, 27 Oct 2010 18:16:17 +0000
Download File:http://cia.podbean.com/mf/feed/4ti8md/Pu...
Description:The people of Puglia don’t necessarily eat meat every day. But meat does hold an important place on the menu. Come with us to a Fornello Pronto in the town of Cisternino where meat in roasted in wood-fired ovens. Then see a rabbit dish that also starts out in a live-fire oven and a slow braised pork loin. All in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia Download Podcast Video

Title:Cotto e Crudo: Seafood at Tuccino
Date:Wed, 27 Oct 2010 18:02:57 +0000
Download File:http://cia.podbean.com/mf/feed/856ffe/Pu...
Description:With more than 400 miles of coastline, seafood plays a major role in Puglia’s kitchen. Travel to Polignano a Mare to the Tuccino Restaurant and see how they serve fresh fish in a variety of ways. All in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia. Download Podcast Video

Title:Bread from the Wood-Fired Ovens of Altamura
Date:Wed, 27 Oct 2010 18:01:21 +0000
Download File:http://cia.podbean.com/mf/feed/vysiqb/Pu...
Description:Italy is a country of bread lovers, but if you ask any Italian what’s the best bread in italy, chances are they will say Pane di Altamura, the bread of Altamura. Come in and see the wood-fired ovens of the Santa Chiara Bakery in Altamura, established in 1423. Owner Vito Macella takes us on a tour of the bakery in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia Download Podcast Video

Title:The Artisan Pastas of Benedetto Cavalieri
Date:Wed, 27 Oct 2010 17:58:10 +0000
Download File:http://cia.podbean.com/mf/feed/9376by/Pu...
Description:There are many commercial pasta makers in Puglia. One of the oldest and best known is Benedetto Cavalieri. Their pasta is made in the old artisinal method to better preserve the nutty flavor of the wheat, and it is shipped world-wide. We will follow Andrea Cavalieri on a tour of their factory in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia. Download Podcast Video

Title:Puglia’s Modern Menus with Chef Teresa Buongiorno
Date:Wed, 27 Oct 2010 17:56:51 +0000
Download File:http://cia.podbean.com/mf/feed/hqq8uf/Pu...
Description:Chef Teresa Buongiorno looks to other regions of Italy for ideas and techniques which she uses with traditional Pugliese ingredients to create a fusion of old and new. The customers at her restaurant, Gia Sotto l’Arco, appreciate her efforts in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia. Download Podcast Video

Title:Hand-made Pastas from Puglia
Date:Wed, 27 Oct 2010 17:55:05 +0000
Download File:http://cia.podbean.com/mf/feed/fndydi/Pu...
Description:In Puglia, each type of pasta has its own specific type of sauce. Chef Zullo of Nuovo Paradiso Restaurant demonstrates how to shape a variety of pastas all from one basic dough. And after making her own pasta, Chef Cantoro from Lecce makes a dish with fried pasta and chick peas called Ciceri e Tria. All in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia. Download Podcast Video

Title:A Lesson in Orecchiette
Date:Wed, 27 Oct 2010 17:53:30 +0000
Download File:http://cia.podbean.com/mf/feed/fv8b9x/Pu...
Description:A chef in Puglia should be a talented pasta maker, or know someone who is. Unlike pasta in the Italian north, fresh pasta in Puglia is made only with hard durum-wheat semolina flour and water. The Pasta Makers at Antichi Sapori Restaurant make Orecchiette, Little Ears, by hand and then Chef Zito will use them in a traditional dish made with garden fresh greens in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia Download Podcast Video

Title:Fresh from the Gardens of Puglia
Date:Wed, 27 Oct 2010 17:51:12 +0000
Download File:http://cia.podbean.com/mf/feed/nuqtkr/Pu...
Description:The cuisine of Puglia combines a wide range of greens both cultivated and foraged, including wild cardoons, dandelion greens, chicories, wild mallow and fennel greens, borage and mustard greens. The concept of garden to table is vividly illustrated in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia Download Podcast Video

Title:Expressive and Essential: Extra-Virgin Olive Oil
Date:Wed, 27 Oct 2010 17:48:27 +0000
Download File:http://cia.podbean.com/mf/feed/asy9tq/Pu...
Description:Olive oil is one of the most important products of Puglia. The foundation for most of its cuisine and a backbone of the economy. Find out what makes a great olive oil in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia. Download Podcast Video

Title:Garlic and White Bean Bruschetta with Boquerones
Date:Tue, 21 Sep 2010 14:40:07 +0000
Download File:http://cia.podbean.com/mf/feed/rzpb6t/NH...
Description:Bruschetta is a classic Italian appetizer made with toasted bread and a topping. The best known Italian version uses a topping of tomatoes, garlic, olive oil, and basil. This Spanish-influenced version features a creamy white bean puree topped by boquerones, beautiful white anchovies preserved in oil and vinegar, and sweet and mildly spicy piquillo peppers. Go to the recipe at - http://www.ciaprochef.com/northarvest/recipe1.html Download Podcast Video

Title:Three Bean Minestrone
Date:Tue, 21 Sep 2010 14:34:40 +0000
Download File:http://cia.podbean.com/mf/feed/9xapun/NH...
Description:The Italians are masters at making vegetables flavorful. Minestrone is another example of a soup inspired by the seasons. The name comes from the Italian term minestra, meaning soup. Using multiple varieties of beans adds a multitude of colors, shapes, sizes, and textures that make this light, flavorful soup comforting, satisfying, and appealing to the eye Go to Recipe - http://www.ciaprochef.com/northarvest/recipe9.html Download Podcast Video

Title:Roasted Salmon, Quinoa and Black Bean Salad
Date:Tue, 21 Sep 2010 14:33:13 +0000
Download File:http://cia.podbean.com/mf/feed/bsiazp/NH...
Description:This salad presents a trio of ingredients with incredible health “halos.” Consumers associate salmon with heart health promoting omega-3. Quinoa, a popular ingredient in Peruvian kitchens, is increasing in popularity as consumers seek out more whole grains. And black beans provide fiber, protein, and low glycemic index carbohydrates that provide long-lasting energy. But enough about the nutrition benefits; this salad should be sold on flavor, with a dressing that bridges the richness of the salmon, the nuttiness of the quinoa, and the sweetness of the black beans. Go to Recipe - http://www.ciaprochef.com/northarvest/recipe8.html Download Podcast Video

Title:Black Bean Omelet with Avocado Salsa Verde
Date:Tue, 21 Sep 2010 14:31:48 +0000
Download File:http://cia.podbean.com/mf/feed/ivph24/NH...
Description:Consumers are increasingly seeking options for breakfast that provide long-lasting energy and a good nutrition story. In this Mexican-inspired omelet the black beans contribute protein, fiber, and slowly digested carbohydrate that keep the diner satisfied all morning long. More good nutrition news: This omelet provides two servings of vegetables, from the black beans and avocado salsa. Recipe at - http://www.ciaprochef.com/northarvest/recipe5.html Download Podcast Video

Title:Grilled Shrimp with Rosemary White Beans
Date:Tue, 21 Sep 2010 14:29:46 +0000
Download File:http://cia.podbean.com/mf/feed/fqx45t/NH...
Description:The white beans in this dish really take on the flavors of the chile and fresh herbs. The rosemary brings beautiful aromatics to this versatile dish that can be easily scaled to an entrée or appetizer portion. Grilling the shrimp on the rosemary skewers continues the flavor profile throughout the dish and creates an elegant presentation option. Recipe - http://www.ciaprochef.com/northarvest/recipe3.html Download Podcast Video

Title:Cajun Red Beans & Rice
Date:Tue, 21 Sep 2010 14:28:02 +0000
Download File:http://cia.podbean.com/mf/feed/sf966/NHB...
Description:Red beans and rice is the official Monday dish in New Orleans, available on menus in restaurants all over town. Red beans and rice is typically served with smoked sausage, but it is also a wonderful accompaniment to fried chicken, a menu item that continues to grow in popularity in the U.S. Recipe at: http://www.ciaprochef.com/northarvest/recipe7.html Download Podcast Video

Title:Spiced Black Bean Burgers
Date:Tue, 21 Sep 2010 14:26:16 +0000
Download File:http://cia.podbean.com/mf/feed/pvgydv/NH...
Description:Americans are increasingly seeking vegetarian menu options. The increase in what is being called “flexitarian” eating is being driven by concerns about health and the environment. This vegetarian burger is flavorful and satisfying and the texture is dense yet moist, like a juicy sirloin burger. Add some sweet potato fries on the side to capitalize on consumers who are seeking familiar favorites with a twist. Go to Recipe - http://www.ciaprochef.com/northarvest/recipe10.html Download Podcast Video

Title:Tuscan Bread & Bean Soup
Date:Tue, 21 Sep 2010 14:24:37 +0000
Download File:http://cia.podbean.com/mf/feed/sapfx/NHB...
Description:Ribbolita is a classic Tuscan dish, a celebration of beans, seasonal vegetables, and the first press of extra virgin olive oil. The addition of bread turns a light soup into a satisfying dish that can be served as a main course. Add another layer of flavor by grating some aged Parmeggiano Reggiano over the top before service or at the table. Recipe at: http://www.ciaprochef.com/northarvest/recipe4.html Download Podcast Video

Title:Classic Baked Beans
Date:Tue, 21 Sep 2010 14:16:06 +0000
Download File:http://cia.podbean.com/mf/feed/227gv/NHB...
Description:Baked beans are an American classic. This updated version is perfectly balanced with sweetness from the molasses and brown sugar, smokiness from the bacon, and a bit of acid from the onion, mustard, and tomato paste. Using two different colors of beans creates more visual interest. Go to the recipe at:http://www.ciaprochef.com/northarvest/recipe6.html Download Podcast Video

Title:Roasted Halibut with Spicy Black Bean Cakes
Date:Thu, 16 Sep 2010 16:58:41 +0000
Download File:http://cia.podbean.com/mf/feed/hse2ag/NH...
Description: In this Latin-influenced dish, the silky richness of the halibut is offset by the vibrantly flavorful black bean cakes. The spiciness of the jalapenos plays nicely with the richness of the sweet potato in these bean cakes to make this a great side for the halibut. A squeeze of lime at the end is a great flavor bridge that brings it all together. Download Podcast Video

Title:Brining Part 1 - Brining Meat
Date:Mon, 15 Mar 2010 19:03:06 +0000
Download File:http://cia.podbean.com/mf/feed/f8x4i/NAS...
Description:You can’t make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today’s American cooks. Download Podcast Video

Title:Brining Part 2 - Pork Chops & Turkey
Date:Mon, 15 Mar 2010 19:00:08 +0000
Download File:http://cia.podbean.com/mf/feed/kmdzue/NA...
Description:You can’t make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today’s American cooks. Download Podcast Video

Title:A Review of Various Types of Chocolate
Date:Mon, 15 Mar 2010 18:54:30 +0000
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Description:You can’t make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today’s American cooks. Download Podcast Video


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