The Culinary Institute of America
Episodes
Thursday Oct 14, 2021
Watermelon Carpaccio with Fried Prosciutto and Basil Oil
Thursday Oct 14, 2021
Thursday Oct 14, 2021
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 and watch the full series with closed captioning here!
Tuesday Oct 12, 2021
Watermelon Consommé with Scallop Ceviche
Tuesday Oct 12, 2021
Tuesday Oct 12, 2021
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 and watch the video with closed captioning here!
Monday Oct 11, 2021
Shaking Beef with Watermelon and Wilted Watercress
Monday Oct 11, 2021
Monday Oct 11, 2021
Inspired by the dish bo luc lac, Chef Mai Pham of Star Ginger Asian Grill and Noodle Bar in Sacramento, CA, makes Shaking Beef with Watermelon and Wilted Watercress. The recipe showcases the bold flavors and contrasting textures of the Vietnamese kitchen. In a fiery hot pan, she sizzles the spiced beef and then quickly serves it with cool watercress and crunchy watermelon. This Asian beef salad is cool and refreshing, but also unbelievably savory and satisfying at the same time.
Get the recipe and watch the full series with closed captioning here!