The Culinary Institute of America
Episodes
Wednesday Oct 31, 2018
Spanish Olive Oil Poached Salmon
Wednesday Oct 31, 2018
Wednesday Oct 31, 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/
Tuesday Oct 30, 2018
Quinoa-Kale Pancakes with Vegetable Relish featuring Olive Oils from Spain
Tuesday Oct 30, 2018
Tuesday Oct 30, 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/
Monday Oct 29, 2018
Ajo Blanco featuring Spanish Olive Oil
Monday Oct 29, 2018
Monday Oct 29, 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/