Spanish Papas Bravas

More potato videos and recipes at: http://www.ciaprochef.com/potatoes/videos/index.html

Chef Aaron London demonstrates his take on spicy Spanish Papas Bravas, with crispy fried potatoes, spicy smoked paprika sauce and Greek skordalia peppers.

Play Now
Watch Now:
...
  
.. ..

Syros Potato Caper Dip

Recipe at: http://www.ciaprochef.com/potatoes/recipes/caper-dip.html

In this video demonstration Cindy Pawlcyn makes Syros Potato Caper Dip, a flavorful potato based dip with capers and onions. This dip or sauce is perfect for spreading on grilled bread or coating a light protein like fish or chicken. Chef Cindy Pawlcyn, a pioneer in the development of wine country cuisine, and owner of of Napa Valley’s beloved restaurants: the legendary Mustards Grill, and the eclectic Cindy’s Backstreet Kitchen.

Play Now
Watch Now:
...
  
.. ..

Recipe at: http://www.ciaprochef.com/potatoes/recipes/halibut.html

Chef Anne Gingrass from Brix Restaurant in Napa demonstrates how she makes halibut brandade potato cakes topped with cucumber mint salsa. The brandade is made with an emulsion of halibut, mashed russet potatoes and olive oil.

Play Now
Watch Now:
...
  
.. ..

Recipe at: http://www.ciaprochef.com/potatoes/recipes/enchilada.html

Cindy Pawlcyn demonstrates how to make a Potato & Swiss Chard Enchilada with Jicama Slaw — a flavorful vegetarian dish of potatoes, chard, cheese and caramelized onions wrapped in corn tortillas and baked in fresh salsa verde. Chef Cindy Pawlcyn, a pioneer in the development of wine country cuisine, and owner of of Napa Valley’s beloved restaurants: the legendary Mustards Grill, and the eclectic Cindy’s Backstreet Kitchen.

Play Now
Watch Now:
...
  
.. ..

Recipe at: http://www.ciaprochef.com/potatoes/recipes/ragout-verts.html

Joyce Goldstein, chef consultant and prolific cookbook author, demonstrates a flavorful Algerian potato and green olive stew, Ragout D’Olives Verts.

Play Now
Watch Now:
...
  
.. ..

Spicy Pommes Frites

Recipe at: http://www.ciaprochef.com/potatoes/recipes/pommes-frites.html

Chef Anne Gingrass of the Napa Valley’s Brix Restaurant, shows us how to make spicy pommes frites. She finely juliennes russet potatoes and soaks them into water overnight in water. She heats oil to 350 degrees and fries the potatoes until golden. She flavors them with harissa, cumin, coriander and Kosher salt.

Play Now
Watch Now:
...
  
.. ..

Recipe at: http://www.ciaprochef.com/potatoes/recipes/rinran-salad.html

Joyce Goldstein, Chef consultant and prolific cookbook author, demonstrates a Mediterranean potato dish that is sure to delight — Rin Ran Potatoes, is a Spanish potato salad with bright colors and bold flavors. She uses yukon gold and fingerling potatoes, green olives, tuna and red peppers, in a cumin paprika vinaigrette.

Play Now
Watch Now:
...
  
.. ..

Go to recipe: http://www.ciaprochef.com/canola/recipe18.html

Perhaps prompting memories of childhood, these airy, tender madeleines will delight with fresh notes of lemon and Grand Marnier. Canola oil’s neutral taste permits these ingredient flavors to shine. And these cookies don’t crumble!

Play Now
Watch Now:
...
  
.. ..

Pistachio Baklava

Go to recipe: http://www.ciaprochef.com/canola/recipe20.html

This honey syrup-glazed baklava is a sweet, nutty treat that’s simple to assemble. Brushing the layers of phyllo with canola oil instead of butter yields a light and flaky result with much less saturated fat.

Play Now
Watch Now:
...
  
.. ..

Molten Chocolate Cake

Go to recipe: http://www.ciaprochef.com/canola/recipe17.html

With all the elegance of a plated dessert and all the gooey goodness of a brownie, these individual chocolate cakes are a perfect finish to any special meal. Canola oil in place of butter produces a tender crumb while significantly reducing the saturated fat content.

Play Now
Watch Now:
...
  
.. ..

Go to recipe: http://www.ciaprochef.com/canola/recipe19.html

Chef Scott uses the complementary flavors of star anise and orange peel in this sophisticated ice cream. Two separate infusions – based with milk and canola oil – amplify the aromatics in the final dessert. Canola oil makes this ice cream both creamier and lower in saturated fat than its peers.

Play Now
Watch Now:
...
  
.. ..

Asian Potato Salad

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   

Watch Now:

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 

Watch Now:

Potato Breakfast Pizza

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  

Watch Now:

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  

Watch Now:

Spring Potato Salad

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 

Watch Now:

Warm Potato Salad

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 

Watch Now:

Spruce Potatoes Boulangére

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

Watch Now:

Potato Provencal Tart

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

Watch Now:

Mushroom Pasta Sauce

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

Watch Now:

- Older Posts »