The Culinary Institute of America
Episodes
Wednesday Dec 08, 2021
Beet Poke Plate
Wednesday Dec 08, 2021
Wednesday Dec 08, 2021
This beautiful, healthy and delicious beet poke plate is a vegetarian twist on traditional poke. Here, Kikkoman Executive Chef Andrew Hunter shingles three types of beets with sliced oranges. The plate is topped with crispy fried shiitake mushrooms and drizzled with Kikkoman Poke Sauce for a perfectly balanced sweet and savory finish. This Beet Poke Plate makes for a fun and colorful shared appetizer or entrée.
Get the recipe and watch the video with closed captions here!
Tuesday Dec 07, 2021
Roasted Mushroom Katsu
Tuesday Dec 07, 2021
Tuesday Dec 07, 2021
Watch Kikkoman Executive Chef Andrew Hunter make a delicious vegetarian twist on traditional tonkatsu with this Roasted Mushroom Katsu that he makes using portabellas and king trumpet mushrooms. Vegetarians and meat-eaters alike will love the perfectly crispy and hearty mushroom katsu finished with a drizzle of sweet and savory Kikkoman Katsu Sauce.
Get the recipe and watch the video with closed captions!
Tuesday Dec 07, 2021
Exploring Heirloom Japanese Vegetables: The Oishii Nippon Project
Tuesday Dec 07, 2021
Tuesday Dec 07, 2021
Watch organic farmer Chris Brigatino show CIA Chef Toni Sakaguchi some of the heirloom Japanese vegetables he’s growing as a part of the Oishii Nippon (“delicious Japan”) Project: fioretto, negi and zuccuri. He focuses on the vegetable staples of Washoku, Japan’s traditional practice of respecting nature in the harmonious production, preparation and eating of food.
Get recipes and watch the full video series with closed captions here!
Want to grow your own Japanese vegetables? Find Japanese heirloom seeds here!
Tuesday Aug 17, 2021
Stir-Fried Green Beans with Black Beans
Tuesday Aug 17, 2021
Tuesday Aug 17, 2021
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.
Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe13/
Thursday Feb 18, 2021
China: Part 31: Won Ton Soup in Hong Kong’s Mak’s Noodles Restaurant
Thursday Feb 18, 2021
Thursday Feb 18, 2021
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.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Wednesday Feb 17, 2021
China: Part 8: Sichuan‘s Vegetarian Buddhist Cuisine
Wednesday Feb 17, 2021
Wednesday Feb 17, 2021
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.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Tuesday Feb 16, 2021
China: Part 19: Tripe at Beijing’s Dong Xing Shun Restaurant
Tuesday Feb 16, 2021
Tuesday Feb 16, 2021
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.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Monday Feb 15, 2021
China: Part 23: Tofu Dishes of Beijing’s Da Ming Fu Restaurant
Monday Feb 15, 2021
Monday Feb 15, 2021
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.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6