Next we visit the Barugongyang Buddhist Temple, where monk-chef Dae-Ahn Sunim shows us traditional Korean temple cuisine at a lotus-themed lunch. Dae-Ahn shows us some dishes from her strictly vegetarian menu, including a bamboo shoot salad, a steamed potato dumplings, green tea tofu, wild burdock with a pine nut sauce.

Find recipes and the full series at: http://www.ciaprochef.com/wca/

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Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to sample Korea’s finest beef at Majang Meat Market. She grills the beef on a table top pine charcoal grill, and eats her grilled meat wrapped in lettuce and topped with garlic, green onion, sesame oil and pickles.

Find recipes and the full series at: http://www.ciaprochef.com/wca/

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Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to see a butchery and Korean barbecue demonstration at Korea’s Mayfield Hotel.

Find recipes and the full series at: http://www.ciaprochef.com/wca/

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Korean Royal Court Cuisine

Korean Royal Court Cuisine was enjoyed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, shows us the twelve dishes served as a part of a traditional meal.

Find recipes and the full series at: http://www.ciaprochef.com/wca/

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Kimchi Master Chef Lee Ha Yeon shows us how to make classic Korean red chili paste. She uses ground dried red pepper, fermented dry soybean powder, cooked sticky rice, malt, dark soy sauce, sea salt. The best chili pastes are aged for 5 years. This chili paste is used in bibimbap, meat marinades, and many other Korean recipes.

Find recipes and the full series at: http://www.ciaprochef.com/wca/

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Fresh Cucumber Kimchi

Kimchi Master Chef Lee Ha Yeon shows us how to make Korean fresh kimchi. She stuffs brined cucumbers with a mixture of chives, kelp broth, fish sauce, garlic, red chili, ginger, rice porridge and minced shrimp. This can be eaten right away, or eaten in 2 days.

Find recipes and the full series at: http://www.ciaprochef.com/wca/ 

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Chef Ian Kittichai prepares a Thai dessert made with dehydrated potatoes: Potato, Winter Squash and Taro Root Dumplings with Tapioca Pearls, Toasted Sesame and Coconut Syrup.

For more potato videos, go to: http://www.ciaprochef.com/potatoes/videos/

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Chef Ian Kittichai prepares a ceviche with the flavors of Southeast Asia. To the yellow fin tuna he adds toasted coconut, peanuts, shallot, fresh diced ginger and lime, beetle leaf, and palm sugar. He tops lattice potatoes with the tuna mixture for an elegant and unique appetizer.

For more potato videos, go to: http://www.ciaprochef.com/potatoes/videos/

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BLT Sliders

So sandwich fans, here is a recipe demonstrated by chef Adam Busby showcasing how to make a delicious slider with juicy Jubilees tomatoes, creamy aioli sauce, and a fresh tomato tapenade. Perfect for serving at your next party or enjoying anytime.

Recipe at: http://ciaprochef.com/naturesweet/recipe16/

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Jubilees elevate sandwiches in every season. Need some ideas? This crusty sourdough filled with grilled tomatoes and mozzarella will have you improvising variations (with goat cheese? with pepper jack?). And, Jubilees are ideally sized for sandwiches so you won’t waste an ounce.

Recipe at: http://ciaprochef.com/naturesweet/reicpe10/

 

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Slow-roasting creates more of a brown-sugar taste as the tomato juices evaporate and the sugars caramelize. Chef Adam Busby demonstrates the technique in this video, using halved Glorys and SunBursts tomatoes. The flavor intensity is off the charts, so you need just a handful of these candy-like tomatoes to invigorate a cheese quesadilla or a salsa.

Recipe at: http://ciaprochef.com/naturesweet/recipe13/

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Tomato Tapenade makes a creative condiment for a cheese board, as demonstrated in this recipe. Chef Busby adds tiny, flavorful Glorys tomatoes to tapenade, the Provençal olive spread, to boost the umami without thinning the texture through slow-roasting.

Recipe at: http://ciaprochef.com/naturesweet/recipe15/

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Sunbursts Tomato Crab Bites

NatureSweet SunBursts shine in cold preparations, like shown in this video, especially when filled with a delicious filling like crab. Try combining the red and gold types for extra eye appeal at your next dinner party!

Recipe at: http://ciaprochef.com/naturesweet/recipe9/

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Make a variation on traditional hummus with the addition of roasted tomatoes. NatureSweet’s snack-size SunBursts have consistent garden-grown fragrance and vine-ripe flavor year round; perfect for using in this delectable recipe.

Recipe at: http://ciaprochef.com/naturesweet/recipe11/

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Be sure cooked grains (farro, rice, wild rice, barley, bulgur) are dry so they don’t dilute your dressing. Never used farro? This ancient wheat makes a hearty, wholesome salad with Cherubs tomatoes and vinaigrette. Watch chef Adam Busby demonstrate a Middle Eastern variation with pomegranates and pistachios.

Recipe at: http://ciaprochef.com/naturesweet/recipe2/

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If “salad” means leafy greens to you, you’re missing out on a vast global repertoire of salads built on other tasty options like pasta. Here chef Adam Busby prepares an easy, flavorful Cherubs Tomato Caprese Pasta Salad. Play around with different pasta shapes and other delicious ingredient combinations. Enjoy!

Recipe at: http://ciaprochef.com/naturesweet/recipe12/

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Glorys tomatoes are the perfect size for making salsa because they hold their shape. This dish combines tomatoes with mangos to create a flavorful salsa served as a shrimp cocktail combination. Simple to prepare and perfect served as an appetizer or light lunch, or imagine other uses for this lively fruit salsa.

Recipe at: http://ciaprochef.com/naturesweet/recipe14/

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Turkey Bao

Chef Bill Briwa from The Culinary Institute of America shows us how to make Bao filled with Char Siu Turkey and Pickled Vegetables. For a healthier twist, instead of using traditional pork in this recipe, Chef Briwa uses skinless turkey thigh meat and turkey tenderloin.

Recipe at: http://www.ciaprochef.com/turkey/recipes/Bao/

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Bloody Mary Turkey Burger

Chef Bill Briwa from The Culinary Institute of America shows us how to make a delicious turkey burger with the bold spicy flavors of a Bloody Mary. He suggests pairing the burger with a Bloody Mary cocktail.

Recipe at: http://www.ciaprochef.com/turkey/recipes/turkeyburger/

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Chef Bill Briwa from The Culinary Institute of America shows us how to make a Breakfast Pizza with Turkey Apple Sausage, Scrambled Eggs, Boursin Herb Cheese and Arugula.

Recipe at: http://www.ciaprochef.com/turkey/recipes/breakfastpizza/

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