Archive for the 'Potatoes' Category

Rich Landau, founder and head chef of Vedge Restaurant in Philadelphia, PA, prepares Potato Causa, a Peruvian cold potato salad, using roasted purple and gold potatoes. He flavors the pureed potatoes with aji amarillo and tops the causa with an avocado, tomato and chilie “ceviche.”

Recipes at http://www.ciaprochef.com/potatoes/videos/

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Rich Landau, founder and head chef of Vedge Restaurant in Philadelphia, PA, prepares potato "Scallops" topped with a Mediterranean sauce of capers and tomatoes. He uses waxy red potatoes to make the scallops, because they hold their shape through the searing process.

Recipes at http://www.ciaprochef.com/potatoes/videos/

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Rich Landau, founder and head chef of Vedge Restaurant in Philadelphia, PA, prepares Potato Lo Mein using shaved Yukon Gold Potato “noodles” with sesame, soy sauce, chili and scallion.

Recipes at http://www.ciaprochef.com/potatoes/videos/

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Foodservice operators, nutritionists and media convened at The Culinary Institute of America at Greystone campus to learn about innovative ways to cook with potatoes.

Recipes at http://www.ciaprochef.com/potatoes/videos/

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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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Spanish Papas Bravas

More potato videos and recipes at: http://www.ciaprochef.com/potatoes/videos/

Chef Aaron London demonstrates his take on spicy Spanish Papas Bravas, with crispy fried potatoes, spicy smoked paprika sauce and Greek skordalia peppers.

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Syros Potato Caper Dip

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

In this video demonstration Cindy Pawlcyn makes Syros Potato Caper Dip, a flavorful potato based dip with capers and onions. This dip or sauce is perfect for spreading on grilled bread or coating a light protein like fish or chicken. Chef Cindy Pawlcyn, a pioneer in the development of wine country cuisine, and owner of of Napa Valley’s beloved restaurants: the legendary Mustards Grill, and the eclectic Cindy’s Backstreet Kitchen.

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Halibut Brandade Potato Cakes

Recipe at: http://www.ciaprochef.com/potatoes/recipe18/

Chef Anne Gingrass from Brix Restaurant in Napa demonstrates how she makes halibut brandade potato cakes topped with cucumber mint salsa. The brandade is made with an emulsion of halibut, mashed russet potatoes and olive oil.

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

Cindy Pawlcyn demonstrates how to make a Potato & Swiss Chard Enchilada with Jicama Slaw — a flavorful vegetarian dish of potatoes, chard, cheese and caramelized onions wrapped in corn tortillas and baked in fresh salsa verde. Chef Cindy Pawlcyn, a pioneer in the development of wine country cuisine, and owner of of Napa Valley’s beloved restaurants: the legendary Mustards Grill, and the eclectic Cindy’s Backstreet Kitchen.

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Recipe at: http://www.ciaprochef.com/potatoes/recipe15/

Joyce Goldstein, chef consultant and prolific cookbook author, demonstrates a flavorful Algerian potato and green olive stew, Ragout D’Olives Verts.

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Spicy Pommes Frites

Recipe at: http://www.ciaprochef.com/potatoes/recipe17/

Chef Anne Gingrass of the Napa Valley’s Brix Restaurant, shows us how to make spicy pommes frites. She finely juliennes russet potatoes and soaks them into water overnight in water. She heats oil to 350 degrees and fries the potatoes until golden. She flavors them with harissa, cumin, coriander and Kosher salt.

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Spanish Potato Salad: Rin Ran

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

Joyce Goldstein, Chef consultant and prolific cookbook author, demonstrates a Mediterranean potato dish that is sure to delight — Rin Ran Potatoes, is a Spanish potato salad with bright colors and bold flavors. She uses yukon gold and fingerling potatoes, green olives, tuna and red peppers, in a cumin paprika vinaigrette.

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Asian Potato Salad

While you wouldn’t typically associate Asian flavors with potato salad, CIA Chef Bill Briwa created this Asian Potato Salad that is sure to please. Chef Briwa flavors the fingerling potatoes with miso, soy sauce, rice wine vinegar, and mirin dressing, and adds snap peas and shredded carrots.  For a fun and interesting finish to the dish, he tops the colorful salad with black sesame, crunchy wasabi peas, pickled mustard seeds, and a sprinkle of togarashi, a Japanese 7-spice mix.         

Recipe at:

http://www.ciaprochef.com/potatoes/recipe1/

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CIA Chef Bill Briwa demonstrates how to make a chard, kale, mushroom, and Yukon Gold Potato frittata. To transform this into a healthy grab-and-go meal, he puts the frittata into a whole wheat bun for a delicious breakfast sandwich.

Recipe at:

http://www.ciaprochef.com/potatoes/recipe6/

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Potato Breakfast Pizza

CIA Chef Bill Briwa demonstrates how to make a grilled breakfast pizza. He adds instant mashed potatoes into the pizza dough to create a softer dough that holds together and retains moisture exceptionally well. The pizza is topped with creamy goat cheese, crispy fried Yukon Gold potatoes, scrambled eggs, arugula, and sundried tomatoes.    

Recipe at:

http://www.ciaprochef.com/potatoes/recipe4/

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Stuffed Breakfast Potato Skins

While stuffed potato skins have become a sports bar favorite, in this video CIA Chef Bill Briwa shows us how to bring this concept to breakfast. He fills the scooped-out roasted russet potato with its reserved potato filling, scrambled eggs, smoked salmon, and sour cream. 

Recipe at:

http://www.ciaprochef.com/potatoes/recipe5/

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Spring Potato Salad

After a long winter, spring inspires beautiful salads with all of the new produce that the season brings. In this video, CIA Chef Bill Briwa creates a colorful spring salad with purple potatoes, fingerling potatoes, asparagus, frisee, celery leaves, baby carrots, and radishes, all dressed with a flavorful green goddess dressing.   

Recipe at:

http://www.ciaprochef.com/potatoes/recipe2/

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Warm Potato Salad

In this video, CIA Chef Bill Briwa takes an old deli favorite, potato salad, and gives it a kick. The potatoes are flavored with bacon, sautéed onions, whole grain mustard, chicken stock, vinegar, and pickled onions. Served warm, this salad makes for a perfect side dish to grilled chicken or a steak. If serving the potato salad with sausages, Chef Briwa suggests replacing the chicken stock with beer, such as a lager.  Recipe at: http://www.ciaprochef.com/potatoes/recipe3/

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Spruce Potatoes Boulangére

Chef Mark Sullivan from Spruce in San Francisco demonstrates a classic dish from his restaurant, Spruce Potatoes Boulangére. He uses German butterball potatoes, but any yellow-fleshed potato works well in this recipe. Potatoes Boulangére means “potatoes from the baker.” The dish originated in rural France when people did not have ovens of their own, and would bring dishes to the baker to be roasted and picked up later.

Recipe at: http://www.ciaprochef.com/potatoes/recipe8/

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