Posted in Spanish cuisine on Apr 24th, 2020
Chef Barbara Alexander from The Culinary Institute of America shows us how she makes Croquetas Stuffed with Chorizo. First she forms some saffron rice into balls. Next, stuff each ball with some manchego and some Fermín spreadable chorizo. Fermín Ibérico products are made in Sierra de Francia in Spain, which has the perfect microclimate for aging chorizo. She fries the croquetas in organic Castillo De Canena Arbequino olive oil until they’re nice and crispy, then serves the croquetas with a side of aioli.
Find the full video series at https://www.ciaprochef.com/spanishproducts/
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Posted in Spanish cuisine on Apr 23rd, 2020
Chef Barbara Alexander from The Culinary Institute of America makes Sherry-Flambéed Chorizo in Salt-Roasted Baby Potatoes, the perfect addition to a tapas menu. She starts by preparing the Palacios Chorizo. This chorizo comes ready to slice and eat, but to bring out the flavor, she sautés it with fresh and fruity VillaBlanca olive oil and then flambés the pan with some sherry. She serves the chorizo on top of salt-roasted baby potatoes that she has squeezed open. To finish, she adds a little grated manchego and saffron aioli. Enjoy!
Find the full video series at https://www.ciaprochef.com/spanishproducts/
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Posted in Spanish cuisine on Apr 22nd, 2020
This Carmencita Paella Kit includes everything you need for a delicious Spanish seafood paella—even the traditional paella pan! To begin our recipe, Chef Barbara Alexander from The Culinary Institute of America adds olive oil to a hot pan over medium-high heat. She adds seafood, sautés and turns down the heat to a simmer. Next, she adds the rice, the dry stock, water, and simmers for about 20 minutes, until all the water is absorbed and the rice is cooked. There you have it, a beautiful seafood paella!
Find the full video series at https://www.ciaprochef.com/spanishproducts/
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Posted in Spanish cuisine on Apr 21st, 2020
Chef Barbara Alexander from The Culinary Institute of America shows us a delicious Jamón Serrano Manchego Panna Cotta. She starts by making savory panna cotta with Manchego cheese, that she carefully plates. Next she makes the Montenevado jamón serrano topping. Montenevado jamón is air-dried in a long, slow and natural curing process so is packed with umami. Chef Barbara slices the jamón into small strips, then tosses it with walnuts, herbs, Castillo De Canena Picual olive oil, and a balsamic vinegar syrup to make a little salad. Now place this on top of the panna cotta and drizzle with a little more olive oil. Enjoy!
Find the full video series at https://www.ciaprochef.com/spanishproducts/
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Posted in Spanish cuisine on Apr 21st, 2020
Chef Barbara Alexander from The Culinary Institute of America shows us how she makes a Manhattan with a twist: a Cherry Kiss Manhattan. First, she makes a traditional Manhattan with whiskey, vermouth, bitters, and orange peel. In place of maraschino cherries, she uses whole skewered Aceitunas Torrent cherry flavored olives for added sophistication and a kiss of cherry aroma.
Find the full video series at https://www.ciaprochef.com/spanishproducts/
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Posted in Spanish cuisine on Apr 20th, 2020
This beautiful Ice Cream Torta was created with a variety of Spanish gourmet specialty products. Chef Barbara Alexander from The Culinary Institute of America shows us how she makes Turron Blando Ice Cream. To serve, she places some roasted plum compote on the bottom of the plate, along with a scoop of the Turron Blando Ice Cream. She sandwiches the ice cream in between pieces of original anise Inés Rosales tortas. Inés Rosales tortas have been made by hand in Sevilla for more than a century, and have a wonderful crispy, light, and flaky texture. To finish, she drizzles the ice cream with fruity and buttery Castillo De Canena Picual olive oil from Spain.
Find the full video series at https://www.ciaprochef.com/spanishproducts/
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Posted in Spanish cuisine on Apr 19th, 2020
Here’s a new idea for a modern tapa or shared appetizer: Pimenton BBQ Rubbed Pork with Tapenade and Truffle Crackers. First, Chef Barbara Alexander from The Culinary Institute of America prepares the BBQ rub marinade with Pimentón Ahumado La Chinata, cumin, salt and pepper. She coats the Alta Expresión Selección de Montanera pork tenderloin, which is made from world-renowned acorn-fed 100% Ibérico pork from Spain. Allow the pork to marinade overnight. Once the flavors from the Pimentón BBQ rub are nicely infused, she sears the tenderloin until done, then thinly slices the pork. She serves the sliced pork with red pepper tapenade with Paul and Pippa Gourmet Food truffle-flavored crackers. Your guests will love this unique combination of flavors.
Find the full video series at https://www.ciaprochef.com/spanishproducts/
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Posted in Spanish cuisine on Apr 18th, 2020
Chef Barbara Alexander from The Culinary Institute of America show us how to prepare a simple and restorative bone broth. She uses Ferrer Tradicional Chicken Bone Broth, which uses high-quality chicken and fresh vegetables. Chef Barbara just brings the broth to a simmer and ladles it into the serving bowl. Give the broth a squeeze of lime, add some sliced fresh green chiles, and finally, and some nutmeg. This spicy and warming Ferrer Tradicional Chicken Bone Broth is perfect for a rainy day.
Find the full video series at https://www.ciaprochef.com/spanishproducts/
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Posted in Spanish cuisine on Apr 17th, 2020
Chef Barbara Alexander from The Culinary Institute of America show us how she elevates average avocado toast with this collection of gourmet specialty products from Spain. To start, she places sliced fresh, ripe avocado on toasted multi-grain bread, and drizzles the toast with award-winning Castillo De Canena Picual extra virgin olive oil from southern Spain. This Picual olive oil has a robust fruity flavor that amplifies the avocado and other ingredients. She adds a squeeze of lemon, and tops the toast with Pescaviar Premium Pearls. These caviar-like creations are made from smoked herring, and add a delicious pop of flavor and texture. She adds a subtle hint of smoky Pimentón Ahumado La Chinata, and to finish, some fresh herbs.
Find the full video series at https://www.ciaprochef.com/spanishproducts/
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Posted in Spanish cuisine on Oct 31st, 2018
Chef Ed Brown, President of Restaurant Services at Restaurant Associates, creates a dish to showcase Olive Oils from Spain, and chickpeas in three different ways to accompany poached salmon. This dish features hojiblanca which is rich in natural antioxidants, as well as picual which adds a bit of a pungent kick to the dish.
Recipe at: http://www.ciaprochef.com/oliveoilsfromspain/poachedsalmon/
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Posted in Spanish cuisine on Oct 30th, 2018
Chef Ed Brown, President of Restaurant Services at Restaurant Associates, shows us a delicious and healthy pancake recipe. This quinoa and kale pancake features three different Spanish olive oils, arbequina, cornicabra, and picual, and is topped with a refreshing vegetable relish.
Recipe at: http://www.ciaprochef.com/oliveoilsfromspain/quinoapancakes/
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Posted in Spanish cuisine on Oct 29th, 2018
Chef Ed Brown, President of Restaurant Services at Restaurant Associates, shares a recipe featuring the Spanish olive oil, Arbequina. This simple yet elegant Ajo Blanco, or white gazpacho, is prepared quickly and is perfect for a warm day.
Recipe at: http://www.ciaprochef.com/oliveoilsfromspain/ajoblanco/
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Posted in Wine, Travel, Spanish cuisine on Oct 26th, 2012
American sommeliers and wine consumers are still mastering Rioja’s multiple styles and how they pair with food. With that objective, several wine professionals who are Rioja aficionados gathered at The Culinary Institute of America's Greystone campus in the Napa Valley to explore the topic together.
Tasting organizer Adrian Murcia is the author of a blog devoted to Rioja wine and food. To assist him in leading the tasting, he turned to Karen MacNeil, chair of wine studies at the Culinary Institute of America and author of the best-selling book, The Wine Bible. The other panelists included Skye LaTorre, sommelier of A16 restaurant in San Francisco; Paul Roberts, wine director for the French Laundry in Yountville; and Traci Dutton, a wine instructor at the Culinary Institute. Murcia assembled a broad range of Rioja wines, but left it up to CIA chefs to come up with food matches.
For more information about this series, please visit www.ciaprochef.com/rioja.
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Posted in Wine, Travel, Spanish cuisine on Oct 26th, 2012
On its home ground, Rioja wine has a rich supporting cast: the region’s raw materials include pasture-raised lamb, wild game, suckling pig, asparagus, wild mushrooms, glistening sweet peppers and eggplant. Vegetable farming thrives along the banks of the Ebro River, filling local markets with fresh-picked produce. Every year, the village of Logroño holds a Fiesta de la Verdura, or produce festival, drawing a throng that comes to celebrate the local harvest. Even the region’s best chefs, who cook for an international audience, love to showcase what comes from Rioja’s backyard.
For more information about this series, please visit www.ciaprochef.com/rioja.
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Posted in Wine, Travel, Spanish cuisine on Oct 25th, 2012
From the avant-garde restaurants of Ferran Adrià, Juan Mari Arzak and their disciples, where chefs are pioneering not just new dishes but whole new ways of cooking….to La Vieja Bodega in Casalarreina, whose deep, dim cellar holds Rioja’s history…to the boisterous men’s dining clubs of the Basque Country, where men gather regularly to cook for each other…… in all these places, Rioja wine is celebrated by people who treasure their time at the table.
For more information about this series, please visit www.ciaprochef.com/rioja.
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Posted in Wine, Travel, Spanish cuisine on Oct 25th, 2012
Today's winemakers are merging the proven techniques of the past with the latest in winemaking and vineyard technology.
For more information about this series, please visit www.ciaprochef.com/rioja.
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Posted in Wine, Travel, Spanish cuisine on Oct 24th, 2012
On every Rioja wine label, there are clues to what's inside. Watch this video to learn how to read a Rioja wine label.
For more information about this series, please visit www.ciaprochef.com/rioja.
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Posted in Wine, Travel, Spanish cuisine on Oct 24th, 2012
What is old-style Rioja? What is modern Rioja? The old labels may no longer apply.
For more information about this series, please visit www.ciaprochef.com/rioja.
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Posted in Wine, Travel, Spanish cuisine on Oct 23rd, 2012
Some of the world's leading modernist architects have been leaving their stamp on Rioja.
For more information about this series, please visit www.ciaprochef.com/rioja.
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Posted in Wine, Travel, Spanish cuisine on Oct 23rd, 2012
Every year, more than 12,000 wine lovers come to the tiny village of Badarán to visit the bodega of David Moreno. The grandson of a vintner, Moreno left Rioja as a young man, when his prospects looked bleak, but a fascination with wine pulled him back.
For more information about this series, please visit www.ciaprochef.com/rioja.
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