Archive for January 2010

Chef Almir Da Fonseca prepares some chicken skewers marinated in a unique Tunisian spice blend of ginger, garlic, paprika, coriander, caraway seeds, red pepper flakes, and curry powder. Tunisia’s extraordinary flavors reflect the country’s Mediterranean, Arab, Turkish, French, and Berber cultural influences.

Recipe at: http://www.ciaprochef.com/canola/recipe30/

 

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CIA Baking and Pastry Instructor Stephen Durfee show us how to make an American classic cake, the chiffon. Chiffon is a foam type cake that gets its light fluffy texture from using canola oil instead of butter as the fat.

Recipe at: http://ciaprochef.com/canola/recipe6/

 

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Chef Almir Da Fonseca prepares one of his favorite meals, Crab Cakes with a Warm Black Truffle Vinaigrette. He shows us techniques for bringing out the truffle flavor to its fullest and achieving the perfect crispiness on the crab cakes.

Recipe at: http://ciaprochef.com/canola/recipe17/

 

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CIA Chef Tucker Bunch shows us how to make a classic sandwich, the Cuban. The Cuban sandwich is a variation on a ham and cheese, and was originally created in cafes catering to Cuban workers in the early Cuban immigrant communities of Florida. The sandwich is made with ham, roasted pork, Swiss cheese, sour kraut, mustard, and canola mayonnaise.

Recipe at: http://www.ciaprochef.com/canola/recipe29/

 

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Chef Almir Da Fonseca prepares Savory Bacon Ricotta and Spinach Fritters that are sure to delight bacon lovers the world over. These fritters make for a great appetizer or small plate.

Recipe at: http://www.ciaprochef.com/canola/recipe21/

 

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Chef Almir Da Fonseca takes advantage of summer’s produce in this healthy dish of grilled vegetables. For added flavor, he marinates the vegetables in canola oil and herbs for 10 minutes, and finishes the dish with a drizzle of canola, Greek yogurt, shallot and garlic aioli.

Recipe at: http://www.ciaprochef.com/canola/recipe13/

 

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Mayonnaise

Chef Almir Da Fonseca shows us how to make mayonnaise. Mayonaise is made from an emulsion of pasteurized egg yolks, mustard, vinegar, lemon juice, canola oil, salt, white pepper and water. He shows us how to properly balance the flavors, and how to reach the perfect texture for a stable emulsion.

Recipe at: http://www.ciaprochef.com/canola/recipe14/

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Vichyssoise is a classic soup traditionally made of puréed leeks, onions, potatoes, cream, and stock. Chef Almir Da Fonseca layers unique flavors and textures in the soup by adding parsnip to the puree and topping the soup with apple horseradish oil and crispy roasted shiitake chips.

Recipe at: http://www.ciaprochef.com/canola/recipe16/

 

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Chef Almir Da Fonseca prepares a potato salad with a tasty and creative twist. He smokes the yukon gold potatoes over hickory for a woody, nutty flavor. He uses canola oil for the gribiche to make sure the subtle flavors of this dish shine.

Go to recipe: http://www.ciaprochef.com/canola/recipe11/ 

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CIA Baking and Pastry Instructor Stephen Durfee show us how to make a heart healthy pie crust. In place of butter, lard or partially hydrogenated vegetable shortening, he uses canola oil.

Go to recipe page: http://ciaprochef.com/canola/recipe7/

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CIA Baking and Pastry Instructor Stephen Durfee show us how to make a heart healthy pie crust that you press into the pan rather than roll out into a sheet of dough. In place of butter, lard or partially hydrogenated vegetable shortening, he uses canola oil.

Go to recipe page: http://www.ciaprochef.com/canola/recipe8/

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Chef Almir Da Fonseca shows us a creative take on ceviche, typically made with raw seafood gently cooked in lime juice. He prepares a vegetarian version of this classic dish, with meaty oyster mushrooms, tart grapefruit supremes, and creamy avocado flavored with fresh herbs and a canola oil citrus vinaigrette. 

Go to recipe page: http://ciaprochef.com/canola/recipe10/

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