Archive for the 'Recipe Videos' Category

Inspired by the flavors of South America, Chef Rebecca Peizer from The Culinary Institute of America shows us a beautiful Watermelon Consommé with Scallop Ceviche. Chef Rebecca makes a flavorful consommé by decanting pureed watermelon blended with Pernod and citrus juices. She serves the consommé with a watermelon and scallop ceviche.

Get the recipe here, or visit: http://www.ciaprochef.com/watermelon/WatermelonConsomme

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Don’t even think about throwing away that watermelon rind! Chef Rebecca Peizer from The Culinary Institute of America shows us a creative and delicious North African-inspired Preserved Watermelon Chutney with cinnamon, ginger, cumin, and preserved lemon. Serve the chutney with proteins like pork, on a cheese board, or in a sandwich.

Get the recipe here, or visit http://www.ciaprochef.com/watermelon/WatermelonChutney

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The Hawaiian raw tuna salad known as poke has taken the mainland by storm. Chef Rebecca Peizer from The Culinary Institute of America shows us a delicious take on the dish using watermelon. She combines compressed cubes of yellow watermelon with classic poke ingredients, and serves the salad inside a hollowed out watermelon cup.

Get the recipe here, or go to: http://www.ciaprochef.com/watermelon/WatermelonTunaPoke

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Previously underappreciated flavors from the Philippines are now increasingly popular in the American dining scene. Chef Rebecca Peizer from The Culinary Institute of America shows us a creative take on Filipino flavors with this Grilled Watermelon and Pork Belly Salad with Watermelon Rind Relish. She braises, cubes then fries pork belly, and combines that with a watermelon relish and adobo sauce. The salad is served on top of grilled squares of watermelon.

Get the recipe here, or find it at: http://www.ciaprochef.com/watermelon/PhilippineWatermelonSalad

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This elegant twist on the classic carpaccio uses thinly sliced compressed watermelon in place of raw beef. Chef Rebecca Peizer from The Culinary Institute of America shows us how to serve this beautiful dish topped with crispy fried prosciutto, pistachios, goat cheese and basil oil.

Get the recipe here, or find it at: http://www.ciaprochef.com/watermelon/WatermelonCarpaccio

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Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a healthful and delicious Burmese Watermelon Salad, packed with flavor and texture. Cubes of juicy and crisp watermelon are tossed with shredded coconut, toasted peanuts, sesame seeds, lentils, green beans, mint and a soy dressing.

Get the recipe here, or find it at: http://www.ciaprochef.com/watermelon/BurmeseWatermelonSalad

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Chef Rebecca Peizer from The Culinary Institute of America shows us how to turn a whole cauliflower head into beautiful vegetable “steaks” topped with refreshing juicy grapes, crunchy pistachios, creamy feta and a delicious tart caper vinaigrette. This dish makes an elegant and healthy vegetarian entrée.

Recipe at: http://www.ciaprochef.com/grapes/CauliflowerSteakwithGrapes/

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The earthy Brussels sprouts, juicy, and refreshing roasted red grapes, and crunchy almonds in this dish make for a perfect combination of flavors and textures. Chef Rebecca Peizer from The Culinary Institute of America shows us this incredibly simple, delicious and healthy side dish.

Recipe at: http://www.ciaprochef.com/grapes/RoastedBrusselsSproutsandGrapes/

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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/

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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/

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Red grapes, gorgonzola and rosemary are a match made in heaven, and here they all come together on a delicious grilled pizza. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this quick, easy and unique pizza that is sure to be a show stopper on your menu.

Recipe at: http://www.ciaprochef.com/grapes/GrapeandGorgonzolaFlatbread/

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Chef Lars Kronmark from The Culinary Institute of America prepares vegetarian enchiladas packed with produce. He fills them with Pinto Beans, Spinach, Cheese and Salsa.

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

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This easy, healthy and delicious vegetarian Indian curry bowl includes red kidney beans and cauliflower. Chef Lars Kronmark from The Culinary Institute of America shows us how to toast the spices to maximize flavor and use Greek yogurt to make a creamy, rich texture.

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

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Chef Lars Kronmark from The Culinary Institute of America prepares this simple, healthy, vegetarian recipe, perfect for fall: Stewed Kidney Beans, Butternut Squash, Kale and Mushrooms with Chipotle, Basil and Garlic.

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

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Chef Lars Kronmark from The Culinary Institute of America shows us how to make one of his favorite soups from Spain: Navy Bean, Chorizo and Leek Soup with a Poached Egg. The beans, egg and chorizo make this protein-packed soup a hearty meal for lunch or dinner. The soup’s rich flavor is enhanced with the addition of several members of the allium family: garlic, leeks and onion.

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

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Chef Todd Humphries of Napa’s Kitchen Door, demonstrates how to make versatile, slow-cooked mixed marble potatoes. He gently simmers the potatoes with rosemary, thyme, oregano, sage, bay leaves, sugar and salt for 15 – 20 minutes. The result is richly flavored potatoes with a buttery texture for use across the menu.

Recipe at: http://www.ciaprochef.com/potatoes/recipe12/

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Chef Gary Danko of Restaurant Gary Danko in San Francisco, demonstrates how to make “risotto” with a twist. Instead of rice Chef Danko uses finely cubed russet potatoes, which are starchier than other potato types. He adds butter, cheese and white wine, and crispy bacon to the dish.

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

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Todd Humphries, chef and owner of Kitchen Door in Napa, demonstrates how to make crispy potato nuggets. He steams potatoes, allows them to cool, then grates them into a sheet pan. To the grated potatoes, he adds curry powder, salt, flour, and powdered gelatin. After the mixture sets in the pan, he cuts the sheet into cubes and fries the nuggets until golden brown and crispy.

Recipe at: http://www.ciaprochef.com/potatoes/recipe11/

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Chef Gary Danko of Restaurant Gary Danko in San Francisco, demonstrates how to make one of his favorite dishes, Duck and potato Hash. Chef Danko serves this underneath poached eggs, or served with pan-fried duck breast. He forms the hash mixture into cakes, then fries until a golden brown crust is formed.

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

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In this video, Chef Bill Briwa demonstrates how to make almonds candied with sweet and savory orange, honey, and thyme. The almonds make for the perfect accompaniment to a cheese plate, and pair especially well with sharp aged cheddar cheese. Recipe at: http://www.ciaprochef.com/almonds/recipe7.html

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