The Culinary Institute of America
Episodes
Tuesday Mar 23, 2021
Grilled Lamb and Grape Kebab with Green Grape Tzatziki
Tuesday Mar 23, 2021
Tuesday Mar 23, 2021
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/
Sunday Mar 21, 2021
Grape, Almond, and Fennel Salad with Vanilla-Grape Vinaigrette
Sunday Mar 21, 2021
Sunday Mar 21, 2021
Grapes are the ultimate hand-to-mouth fruit, a wholesome snack that needs no peeling, slicing or coring. But for cooks looking to make an impression, grapes have other traits to exploit. They’re juicy, so why not juice them? A fresh grape puree, strained and reduced, contributes a desirable body and sweetness to a salad dressing. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel prepares a Grape, Toasted Almond, and Shaved Fennel Salad with Vanilla-Grape Vinaigrette.
Download a printer-friendly copy of the recipe at:
http://ciaprochef.com/grapes/recipe14/
Sunday Mar 21, 2021
Sunday Mar 21, 2021
This vegetarian wild rice and green
grape salad is a flavorful and healthy side dish, stuffing, or entrée. In this
demonstration, Chef Scott Samuel from The Culinary Institute of America shows us
the “pasta method” of cooking rice. Instead of measuring out the rice and
water, he simply boils a large pot of water, adds the rice, and strains the
rice when cooked through. Recipe at http://ciaprochef.com/grapes/recipe8/
Friday Mar 19, 2021
Grape Sofrito on Grilled Polenta
Friday Mar 19, 2021
Friday Mar 19, 2021
This simple bite-size appetizer combines the flavors of a spicy, slow-cooked Spanish sofrito with the smoky flavor of a firm grilled polenta bite, balanced with the cool richness of mascarpone. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes.
Download a printer-friendly copy of the recipe at:
http://ciaprochef.com/grapes/recipe22/
Thursday Mar 18, 2021
Grape and Brie Quesadillas with Green Grape & Arugula Salad
Thursday Mar 18, 2021
Thursday Mar 18, 2021
Pairing traditional Mexican flavors with grapes and brie make these quesadillas a delicious play on sweet and heat. The fresh grapes provide the sweet component and appetizing element of surprise that balance the hot jalapeños in the quesadilla. The green grape and arugula salad can be served as an appetizer or entrée.
Recipe at: http://ciaprochef.com/grapes/recipe12/
Wednesday Mar 17, 2021
Frito Misto of Grapes, Fennel and Lemons
Wednesday Mar 17, 2021
Wednesday Mar 17, 2021
Grapes are the ultimate hand-to-mouth fruit, a wholesome snack that needs no peeling, slicing or coring. But for cooks looking to make an impression, grapes have other traits to exploit. They’re juicy, so why not juice them? Grapes have abundant natural sugar, so why not roast them, or even fry them? Yes you can fry grapes and they make a compelling contrast of crisp and juicy in this vegetarian fritto misto. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel prepares his surprising Fritto Misto of Grapes, Fennel and Lemons with Lemon Crème Fraiche. Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe11/
Monday Mar 15, 2021
Chicken Tagine with Roasted Grapes and Saffron Couscous
Monday Mar 15, 2021
Monday Mar 15, 2021
Grapes have thrived in the Mediterranean region since pre-biblical times, and consequently, table grapes fit seamlessly into many Mediterranean dishes. This North African-inspired Chicken Tagine pairs sweet and cooling grapes with spices such as cinnamon, ginger, tumeric and cayenne. By adding roasted red grapes to his tagine, Chef Samuel stretches two pounds of thighs to serve eight.
Recipe at: http://ciaprochef.com/grapes/recipe18/
Sunday Mar 14, 2021
Sunday Mar 14, 2021
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/