Charring is a popular technique that gives a dish a bold, smoky flavor. Chef Rebecca Peizer from The Culinary Institute of America shows us how to char grapes in this unique and delicious dish: Charred Grape and Endive Salad with Roquefort, Hazelnuts and Black Pepper Honey.

Recipe at: http://www.ciaprochef.com/grapes/CharredGrapeSalad/

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Chef Rebecca Peizer from The Culinary Institute of America shows us how to make delicious North African-inspired Grilled Lamb and Grape Kebab with Green Grape Tzatziki. Tzatziki, a cooling yogurt sauce typically made with cucumbers, is made with green grapes in this recipe.

Recipe at: http://www.ciaprochef.com/grapes/LambGrapeKebabs/

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Red grapes, gorgonzola and rosemary are a match made in heaven, and here they all come together on a delicious grilled pizza. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this quick, easy and unique pizza that is sure to be a show stopper on your menu.

Recipe at: http://www.ciaprochef.com/grapes/GrapeandGorgonzolaFlatbread/

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Chef Lars Kronmark from The Culinary Institute of America prepares vegetarian enchiladas packed with produce. He fills them with Pinto Beans, Spinach, Cheese and Salsa.

Recipe at: http://www.ciaprochef.com/northarvest/VegetarianEnchiladaswithPintoBeans

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This easy, healthy and delicious vegetarian Indian curry bowl includes red kidney beans and cauliflower. Chef Lars Kronmark from The Culinary Institute of America shows us how to toast the spices to maximize flavor and use Greek yogurt to make a creamy, rich texture.

Recipe at: http://www.ciaprochef.com/northarvest/recipes.html

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Chef Lars Kronmark from The Culinary Institute of America prepares this simple, healthy, vegetarian recipe, perfect for fall: Stewed Kidney Beans, Butternut Squash, Kale and Mushrooms with Chipotle, Basil and Garlic.

Recipe at: http://www.ciaprochef.com/northarvest/recipes.html

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Chef Lars Kronmark from The Culinary Institute of America shows us how to make one of his favorite soups from Spain: Navy Bean, Chorizo and Leek Soup with a Poached Egg. The beans, egg and chorizo make this protein-packed soup a hearty meal for lunch or dinner. The soup’s rich flavor is enhanced with the addition of several members of the allium family: garlic, leeks and onion.

Recipe at: http://www.ciaprochef.com/northarvest/recipes.html

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Chef Lars Kronmark from The Culinary Institute of America prepares a bruschetta on multigrain bread topped with rosemary navy bean puree and garlicky Swiss chard. This is a quick, healthy and flavorful recipe great for any meal of the day!

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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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