The big, bold flavors in this ramen bowl are hearty enough for any Shogun warrior. We’re upgrading the pork cutlet in this traditional Japanese soup with sweet and smoky sliced ham. Chef Scott Samuel from The Culinary Institute of America fills the ramen bowl with noodles, shiitake mushrooms, a soft-boiled egg, and baby spinach, topping it off with spicy pork broth and savory sliced ham.  

Get the recipe here!

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What’s better than chicken fried steak? Chicken fried ham, of course! Chef Scott Samuel from The Culinary Institute of America shows us how to make a delicious Chicken Fried Ham with Mashed Potatoes and Ham Gravy. He plates the chicken fried ham with a side of mashed potatoes, broccoli raab, and ham gravy on top.

Get the recipe here!

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Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make classic French madeleines made with Butter of Europe. For an unexpected twist, she is flavoring these buttery madeleines with lemon zest and cardamom, and filling them with blackberries and lemon curd.

Madeleines are little French cakes with a wonderful cookie-like crust on the outside and a tender buttery cake-like crumb on the inside. Perhaps bringing back memories of childhood, you will love these airy, tender and buttery madeleines!

Get the Lemon Cardamom Madeleines with Lemon Curd and Blackberries recipe!

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Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make a classic French dessert: Brown Butter Raspberry Financiers with Chocolate Raspberry Ganache, made with Butter of Europe. The richness of the dark chocolate and fruity tart flavor of the raspberries in the ganache is the perfect companion to these buttery financiers. To make this classic French dessert, of course Chef Toni is using French butter. The higher fat content creates a beautiful buttery flavor and texture in these financiers.

Get the Brown Butter Raspberry Financiers with Chocolate Raspberry Ganache recipe!

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Wake up your taste buds with this delicious breakfast flatbread featuring diced smoked ham, eggs, potatoes, and cheddar. Chef Scott Samuel prepares this flatbread at The Culinary Institute of America, as a fun shared breakfast or brunch entrée.

Get the recipe here!

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Chef Scott Samuel of The Culinary Institute of America shows us how to give everyday egg salad extra depth and flavor with the addition of savory smoked ham. He shows us how to make a delicious Egg Salad with Smoked Ham, Fennel, and Stone Ground Mustard Vinaigrette, perfect as an entrée or side.

Get the recipe here!

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Ochazuke is a Japanese dish traditionally made with steamed rice and an assortment of savory ingredients submerged in green tea. Einav Gefen, corporate executive chef at Unilever Food Solutions shows us how to make this Multigrain Ochazuke with Pickled Shiitake Mushrooms, Sesame Spinach, and a Poached Egg served with an Umami Miso Mushroom Dashi. Using Knorr Professional Intense Flavor Miso Umami adds a delicious, savory depth of flavor to the broth.

Get the recipe at: https://www.plantforwardkitchen.org/recipe/multigrain-ochazuke

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At the Model Bakery in Napa, California, we talk with Owner Sarah Mitchell Hansen and Head Production Baker Gordon Patty about their secrets to baking flaky, buttery Croissants.

Watch this and more baking and pastry videos at https://www.ciaprochef.com/butter/.

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We’ll learn the secrets behind the Model Bakery’s world-famous English Muffins, named one of Oprah’s favorite things. These flaky English muffins get their buttery flavor from a luxurious bath of clarified butter. We talk with Model Bakery Owner Sarah Mitchell Hansen and Head Production Baker Gordon Patty about the origins of their English muffins and how they are made.

Watch this and more baking and pastry videos at https://www.ciaprochef.com/butter/.

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Pastry Chef Juan Contreras at the three Michelin star restaurant Atelier Crenn in San Francisco shows us his creative play on the nostalgic flavors of caramel apple in his Apple Pâte à Choux with Candied Pecans and Caramel. Due to the high fat content, Chef Contreras uses French butter to make his playful Apple Pâte à Choux creations.

Watch this and more baking and pastry videos at https://www.ciaprochef.com/butter/

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We visit Pastry Chef Juan Contreras at the three Michelin star restaurant Atelier Crenn in San Francisco. Chef Contreras shows us the secrets in making his Hazelnut Dragees, where creamy French Butter is combined with rich cocoa powder for a luxurious mouthfeel. He uses a panning machine to crystalize layers of chocolate and praline onto the dragees.

Watch this and more baking and pastry videos at https://www.ciaprochef.com/butter/

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We visit the Manresa Bakery in Los Gatos, California with Partner, Founder and Head Baker Avery Ruzicka. Chef Ruzicka shows us the secrets to making her classic pastry Kouign-amanns, originally from Brittany, France. She deliciously layers her pastry with raspberry plum jam and creamy French butter.

Watch this and more baking and pastry videos at https://www.ciaprochef.com/butter/

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We visit the Manresa Bakery in Los Gatos, California with Head Baker Avery Ruzicka. Chef Ruzicka shares the secrets to making her scrumptious corn Flour Sablés featuring creamy French butter.  Sables are a traditional French butter cookie with crushed corn added to the dough for crispy crunch.

Watch this and more baking and pastry videos at https://www.ciaprochef.com/butter/

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Watch Chef Barbara Alexander make Ice Cream Sandwiches using Walnut Butter Cookies with Brown Butter Ice Cream. The ice cream sandwiches are served with a rich butterscotch sauce, made with real scotch. The addition of classic French brown adds a delicious, rich, nutty flavor to the ice cream. These ice cream sandwiches are a fun and decadent shared dessert.

Get the recipe at: https://www.ciaprochef.com/butter/brownbuttericecreamsandwiches/

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Watch Chef Barbara Alexander make a classic Brown Butter Pear Upside Down Cake. This beautiful cake is paired with a Crème Fraiche, a delicious finish to the sweet pears and the rich, buttery texture of the cake. The secret to the deliciousness of the cake, is the addition of classic French brown. Brown butter, also known as Beurre Noisette, adds a delicious nutty flavor that can be revealed through careful rendering.

Recipe at: https://www.ciaprochef.com/butter/pearupsidedowncake/

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Looking for classic comfort food with a healthy plant-forward twist? This Cauliflower and Bean Bolognese with Zucchini Noodles swaps out the saturated fat in ground beef with richly flavored beans and cauliflower. We promise you won’t miss the meat! The secret to achieving the right meaty texture is browning the cauliflower and beans to a deep golden brown. We hope you enjoy this hearty and healthy Cauli-bean Bolognese with Zucchini Noodles!

Get the recipe: https://www.ciaprochef.com/northarvest/cauli-beanbolognese/       

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Meatballs are a classic comfort food with countless variations from all over the world. Chef Toni Sakaguchi at The Culinary Institute of America shows you how to make these Spicy Middle Eastern Lamb and Kidney Bean Meatballs with Salted Yogurt and Mediterranean Herbs. These melt-in-your-mouth meatballs with vivid notes of Middle Eastern spices make for a fun shared appetizer or entrée.

Get the recipe: https://www.ciaprochef.com/northarvest/middleeasternmeatballs/       

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Discover the savory side of panna cotta with this vegan recipe for Cauliflower Panna Cotta with Roasted Cauliflower and Caper Relish featuring Oatly Oatmilk in place of the traditional dairy milk. Your guests will love this beautiful and delicious Panna Cotta as an elegant appetizer. And it’s vegan, gluten, soy and nut free!

Get the recipe: https://www.plantforwardkitchen.org/recipe/savory-panna-cotta

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This vegan and gluten-free Tomato Soup with Polenta Croutons gets its luscious creamy texture from Oatly oatmilk in place of traditional heavy cream. The Oatly oatmilk is a delicious vegan, soy- gluten- and nut-free that Chef Toni Sakaguchi from The Culinary Institute of America uses in both the soup and the polenta croutons.  You will love the layers of flavor in this plant-based twist on a comfort food classic.

Get the recipe at: https://www.plantforwardkitchen.org/recipe/tomato-soup-oatly-polenta

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These mouthwatering Chipotle Tofu-Crumble Tacos are quick and easy to make, and they’re packed full of healthy, plant-based protein. We’re using Nasoya Plant-Based Meat Crumbles in place of meat and topping it off with some fresh tomatillo salsa and pickled red onions for the ultimate plant-based taco night! These plant-powered tacos re-imagine tofu as an exciting new menu item in your kitchen.

Get the recipe at: https://www.plantforwardkitchen.org/recipe/chipotle-tofu-crumble-tacos

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