Archive for the 'Canola oil' Category

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!

Recipe at: http://www.ciaprochef.com/canola/recipe1/

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Pistachio Baklava

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.

Go to recipe: http://www.ciaprochef.com/canola/recipe2/

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Molten Chocolate Cake

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.

Go to recipe: http://ciaprochef.com/canola/recipe3/

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CIA Chef Scott Samuel 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.

Go to recipe: http://ciaprochef.com/canola/recipe4/ 

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This dish uses orzo, a type of short-cut pasta, shaped like a large grain of rice. Mixed with a variety of diced heirloom tomatoes and herbs, the light flavors in this dish complement the salmon.

Recipe at: http://ciaprochef.com/canola/recipe28/

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Poaching in oil is a great technique that adds flavor to seafood without overpowering the fish. The poaching oil may be held overnight in the refrigerator and reused to poach other seafood items the next day. Health professionals know that not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient.

Recipe at: http://ciaprochef.com/canola/recipe26/

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The neutral flavor of Canola oil allows the flavor of other ingredients to shine. Whether you make the assertive Roasted Beet with Taragon oil, the light vanilla bean and lemon oil or the more floral Basil and lemon oil, your dishes will be stand out sensations. Health professionals know that not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet.

Visit our website to find recipes that use these infused oils: http://ciaprochef.com/canola/recipes/

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This risotto with lobster and vanilla infused canola oil is a show-stopper that can make any occasion extra special. Health professionals know th at not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient.

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

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Tempura batter is a medium thick batter that lightly coats the fish. The cooked fish should be crispy and the coating should not hide the flavor of the fish. Here it is served with a Napa Cabbage Slaw and a Green Onion and Ginger dipping sauce. Canola oil is a very versatile oil with a high smoke point that makes it ideal for deep frying. Health professionals know that not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient.

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

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Roasting beets amplifies their sweetness and balances out the tart grapefruit supremes in this salad while the goat cheese gives it a cravable richness and mouth-feel. Health professionals know that not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient.

Recipe at: http://www.ciaprochef.com/canola/recipe9/

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This pound cake recipe reduces the amount of butter normally used in pound cake by half. The lemon zest and vanilla bean infused canola oil adds great flavor while reducing the amount of saturated fat. Not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient.

Recipe at: http://ciaprochef.com/canola/recipe5/

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Canola oil infused with Lemon and Basil makes this pasta sauce a great alternative to heavier cream-based sauces. Health professionals know that not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient.

Recipe at: http://www.ciaprochef.com/canola/recipe25/

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Chef Almir Da Fonseca prepares some chicken skewers marinated in a unique Tunisian spice blend of ginger, garlic, paprika, coriander, caraway seeds, red pepper flakes, and curry powder. Tunisia’s extraordinary flavors reflect the country’s Mediterranean, Arab, Turkish, French, and Berber cultural influences.

Recipe at: http://www.ciaprochef.com/canola/recipe30/

 

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CIA Baking and Pastry Instructor Stephen Durfee show us how to make an American classic cake, the chiffon. Chiffon is a foam type cake that gets its light fluffy texture from using canola oil instead of butter as the fat.

Recipe at: http://ciaprochef.com/canola/recipe6/

 

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Chef Almir Da Fonseca prepares one of his favorite meals, Crab Cakes with a Warm Black Truffle Vinaigrette. He shows us techniques for bringing out the truffle flavor to its fullest and achieving the perfect crispiness on the crab cakes.

Recipe at: http://ciaprochef.com/canola/recipe17/

 

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CIA Chef Tucker Bunch shows us how to make a classic sandwich, the Cuban. The Cuban sandwich is a variation on a ham and cheese, and was originally created in cafes catering to Cuban workers in the early Cuban immigrant communities of Florida. The sandwich is made with ham, roasted pork, Swiss cheese, sour kraut, mustard, and canola mayonnaise.

Recipe at: http://www.ciaprochef.com/canola/recipe29/

 

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Chef Almir Da Fonseca prepares Savory Bacon Ricotta and Spinach Fritters that are sure to delight bacon lovers the world over. These fritters make for a great appetizer or small plate.

Recipe at: http://www.ciaprochef.com/canola/recipe21/

 

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Chef Almir Da Fonseca takes advantage of summer’s produce in this healthy dish of grilled vegetables. For added flavor, he marinates the vegetables in canola oil and herbs for 10 minutes, and finishes the dish with a drizzle of canola, Greek yogurt, shallot and garlic aioli.

Recipe at: http://www.ciaprochef.com/canola/recipe13/

 

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Mayonnaise

Chef Almir Da Fonseca shows us how to make mayonnaise. Mayonaise is made from an emulsion of pasteurized egg yolks, mustard, vinegar, lemon juice, canola oil, salt, white pepper and water. He shows us how to properly balance the flavors, and how to reach the perfect texture for a stable emulsion.

Recipe at: http://www.ciaprochef.com/canola/recipe14/

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Vichyssoise is a classic soup traditionally made of puréed leeks, onions, potatoes, cream, and stock. Chef Almir Da Fonseca layers unique flavors and textures in the soup by adding parsnip to the puree and topping the soup with apple horseradish oil and crispy roasted shiitake chips.

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

 

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