Quesadillas are a meal that kids are guaranteed to love. This simple-to-make quesadilla mixes pinto beans with Monterey Jack cheese and salsa verde, for a healthy and flavorful favorite with a twist. Pairing beans with the whole grains in this tortilla makes a complete protein that supplies all nine essential amino acids.

Recipe at: http://www.ciaprochef.com/northarvest/recipe16/

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This healthy summer salad can be served in lettuce cups or rolled into a whole-wheat tortilla for a quick grab-and-go wrap. The fresh and colorful summer vegetables mixed with creamy black beans and avocado dressing make for a healthy dish kids and adults alike will enjoy. 

Recipe at: http://www.ciaprochef.com/northarvest/recipe22/

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This black bean and roasted red pepper frittata makes a hearty breakfast or brunch for a high-protein start to the day. You can make this meatless frittata in mini bite-size servings or in a full sheet pan. Try pairing the beans in this frittata with other ingredients such as caramelized onions, sautéed spinach or chopped Kalamata olives.    

Recipe at: http://www.ciaprochef.com/northarvest/recipe10/

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Seoul’s Gwangjang Market

Jia Choi shows us Seoul’s Gwangjang market, which is one of the oldest markets in the city. Here shoppers buy groceries and enjoy street foods from the more than 5,000 stalls.

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

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On Jeju Island Chef Ji shows us how to make seaweed soup with pork, red kimchi, and a roux made of buckwheat flour for thickening.

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Traditional recipes for Korean soups and stews date back more than 2,000 years. Soups are an integral part of Korean dining. On Jeju Island, we make a stop at the private cooking school and culinary work space of Chef Ji. Here, the chef shows us some of Jeju’s favorite soups. 

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

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Jeju-Style Korean Barley

On On Jeju Island, Chef Ji shows us how to make Korean barley flavored with hijiki. He serves the barley with minced pepper, green onion, garlic, soy sauce, roasted crushed sesame seeds and sesame oil.

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

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Chef Jung Sak Park at his restaurant O’Neul in Seoul, shows us how he makes Yukaejang, a classic beef soup. He simmers the broth for 12 hours for an intensely rich beef flavor and serves the soup with green onions and chili.

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

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Beyond BBQ and Bulgogi, Koreans have a deep affection for their braised meat dishes. Scented with wild Korean herbs and slathered in their own juices, hearty cuts of beef and pork braise to perfection in slow-roasting ovens. Here, at restaurant O’Neul in Seoul, chef Jung Sak Park shows us his technique for braising oxtails in wild mountain herbs, jujubes, red chili peppers, and chestnuts.

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

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Red Kimchi

Kimchi Master Chef Lee Ha Yeon shows us how to make Korea’s most classic kimchi, Seoul-style red kimchi made with salt, napa cabbage, daikon, Asian pear, green onion, black sesame, and chili.

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

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White Kimchi

Kimchi is Korea’s national dish and there are more than 180 regional varieties. Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to Bong-Woori, where Kimchi Master Chef Lee Ha Yeon shows us how to make three types of kimchi. She starts by showing us white kimchi.

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

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Savoring the Best of World Flavors: Korea, is the 10th edition of The Culinary Institute of America’s World Culinary Arts Series. In this volume, we’ll explore the kitchens, markets, and restaurants of South Korea, as their leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail.

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

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Recipe at: http://ciaprochef.com/legends-from-europe/recipe7/

Chef Bill Briwa from The Culinary Institute of America shows us how to make a beautiful grilled pizza Grilled pizza topped with Prosciutto di San Daniele, burrata cheese, olive dust and a herb salad. Prosciutto di San Daniele is a Protected Designation of Origin certified product that must be cured in the Friuli-Venezia Giulia region of Italy.

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Umami Grana Padano Seasoning

Recipe at: http://ciaprochef.com/legends-from-europe/recipe5/

For chefs, umami is fundamental. It’s like a secret seasoning, an ingredient that makes every dish more craveable. Chef Bill Briwa from The Culinary Institute of America was put to the task of creating an umami seasoning, and in this video he shows us how to use Grana Padano cheese, dried mushrooms, and browned butter solids for an umami-intense topping delicious on popcorn or potato chips. He uses one of the world’s oldest cheeses, Grana Padano, in this recipe.

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Recipe at: http://ciaprochef.com/legends-from-europe/recipe1/

In this recipe Chef Bill Briwa from The Culinary Institute of America shows us how to make a tasty and elegant appetizer by rolling Asian pear and daikon sprouts in Prosciutto di Parma and serving them with a wasabi aiol. Prosciutto di Parma is a Protected Designation of Origin product from north-central Italy that is aged for a minimum of 12 months.

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Recipe at: http://ciaprochef.com/legends-from-europe/recipe2/

Chef Bill Briwa from The Culinary Institute of America shows us a delicious twist to elevate an old classic. Instead of topping his French Onion soup with croutons and melted cheese, he shows us how to top his bowl of soup with a Montasio cheese soufflé. He uses Montasio, a Protected Designation of Origin cheese that has been made since the 13th century in Northern Italy.

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Recipe at: http://ciaprochef.com/legends-from-europe/recipe4/
 
People around the world enjoy the flavors of Italian food. So why limit those tasty ingredients to Italian cooking? In this video, Chef Bill Briwa from The Culinary Institute of America prepares Tataki, a Japanese-style seared beef carpaccio, garnished with crispy shallots and garlic chips, dressed with citrus, soy and ginger, all served on a black sesame Montasio frico. For the frico, he uses Montasio, a Protected Designation of Origin cow’s-milk cheese from Northern Italy.

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Recipe at: http://ciaprochef.com/legends-from-europe/recipe8/

Chef Bill Briwa from The Culinary Institute of America shows us how to make a hearty salad with roasted winter squash, tomatoes, arugula and Prosciutto di San Daniele. Prosciutto di San Daniele is a Protected Designation of Origin certified product from Italy that must age for a minimum of 13 months.

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Recipe at: http://ciaprochef.com/legends-from-europe/recipe6/

Chef Bill Briwa from The Culinary Institute of America shows us how to make chilled soba noodle salad with Prosciutto di Parma two ways: Fried into crisps and plated freshly sliced. Prosciutto di Parma is a Protected Designation of Origin product with a nutty aroma and silky texture perfect for this application. Chef Bill adds sesame-roasted shiitake, scallions, toasted black sesame seeds, edamame, and hijiki seaweed for added flavor and texture.

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Recipe at: http://ciaprochef.com/legends-from-europe/recipe3/

The aged cheeses that make the Italian table so inviting can add umami depth, originality and appeal to savory dishes from everywhere. In this video, Chef Bill Briwa from The Culinary Institute of America prepares an Asian-inspired flatbread with a savory cheese custard. For the custard, he uses Grana Padano, a Protected Designation of Origin cheese from the Padana Valley in Italy.

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