Archive for September 2012

Yu Bo’s restaurant is a triumph of imagination and skill. Chef Yo Bo and his assistants demonstrate some of the creative dishes he serves at his world renowned restaurant. For recipes and more videos visit www.ciaprochef.com/WCA6

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No visit to the Sichuan region would be complete without experiencing a formal banquet. Yu Bo is one of China’s most talented culinarians. He serves a parade of little dishes—many rich in symbolism and presented in elegant serving pieces—leaving no doubt that the Sichuan table ranks among the world’s most sophisticated. For recipes, visit www.ciaprochef.com/WCA6

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One of the most popular dining rituals of Sichuan, the hot pot, is a meal that brings friends together for hours of relaxed chatting, sipping and dipping. In this lively atmosphere, diners enjoy a number of flavors and textures by adding beef tripe, mutton, shrimp and fish balls, lettuce and lotus roots, and tofu skins to their bubbling hot pot. For recipes, visit www.ciaprochef.com/WCA6

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Chengdu’s teahouses are where locals can spend a relaxing few hours in conversation while playing mah jong and enjoying lid bowl tea. For recipes, visit www.ciaprochef.com/WCA6

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To sample a variety of traditional street snacks in Chengdu, such as dumplings and noodles, head for Jin Li Street where many vendors sell their specialties side by side. Fuchsia Dunlop takes us on an insider’s tour one afternoon and introduces us to some of her favorites. For recipes, visit www.ciaprochef.com/WCA6

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Anyone hoping to understand the range of Sichuan cooking should plan to dine at a Buddhist monastery restaurant. In these establishments, monks prepare elaborate vegetarian fare, much of it designed to mimic Sichuan classics like twice-fried pork. The Baoguang Temple in Xindu serves a meatless lunch of artful dishes that fool the eye and offer more proof of the Sichuan penchant for healthful eating. For recipes and more videos visit www.ciaprochef.com/WCA6

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At Hong Xing Restaurant, Fuchsia Dunlop samples a soup prized for its health-promoting, qualities. For Sichuanese people, food and medicine are eternally intertwined. Many foods stimulate the system or provide equilibrium, and some are thought to be powerfully therapeutic. For recipes and more videos visit www.ciaprochef.com/WCA6

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Fuchsia Dunlop shows us other Sichuan classics at a neighborhood restaurant called Weiyuan. Here they will encounter the use of fish-fragrant sauce, a hallmark of the Sichuan table. Healthful and fresh seasonal vegetables play a substantial role in the meal. For recipes, visit www.ciaprochef.com/WCA6

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In the kitchen of Liu Shaokun’s Chengdu restaurant, Fuchsia Dunlop watches the chef demonstrate two of the best-loved dishes in the Sichuan repertoire. For their flavor, both dishes rely on spicy chili bean paste, fermented black beans and a masterful touch with the wok—elements that define the signature Sichuan taste. For recipes, visit www.ciaprochef.com/WCA6

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Visiting Chengdu in April is the perfect time for a spring street food snack, the spring roll. See how it's freshly made to order for each customer. For recipes, visit www.ciaprochef.com/WCA6

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At busy markets like this one in Chengdu, home cooks can buy the prepared foods they don’t have the skill or equipment to make at home. Some dishes are simply better left to the experts, such as these pickled delicacies.

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Cookbook author and Chinese food expert Fuchsia Dunlop guides us through a Chengdu market and introduces us to the robust seasonings that distinguish the local food and to the abundant fresh produce at the heart of the wholesome Sichuan diet.

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Join The Culinary Institute of America on tour of the cuisines of China. We will shop some of the world’s most enchanting markets and peek into secret kitchens where chefs are taking restaurant food in astonishing new directions in Beijing, Chengdu and Hong Kong. For recipes and more, visit www.ciaprochef.com/WCA6

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This flavorful and healthy salad uses multiple varieties of beans to add beautiful color to the dish. Serve this salad in lettuce cups as an elegant side dish or even inside a wrap as a lunch entree.

Go to recipe page: http://www.ciaprochef.com/northarvest/recipe24/

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This Asian stir fry features three types of beans: black beans, green beans, and a black bean sauce. While black beans aren’t a typical Asian stir fry ingredient, they are complemented perfectly with the rich and flavorful black bean sauce. Black bean sauce is made from fermenting black soybeans, a process that gives the beans a sharp, pungent, and umami-rich flavor. Recipe at: http://www.ciaprochef.com/northarvest/recipe13/

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With Americans increasingly seeking out vegetarian menu options, this vegetable-packed sandwich is sure to please. While everybody makes hummus with chick peas, this pita pocket is filled with a hummus that Chef Scott Samuel makes with white beans, roasted red peppers, cumin and cayenne. Recipe at: http://www.ciaprochef.com/northarvest/recipe14/

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Give your tired tomato soup recipe a kick by adding cannellini beans and smoky bacon. This soup is simple to make, but hearty, satisfying and full of healthful ingredients. Recipe at: http://www.ciaprochef.com/northarvest/recipe27/

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Some of the trendiest flavors on contemporary tables are coming from Latin America. This Mexican-inspired sandwich is filled with flavorful puree of black beans as the main protein. Mushrooms, spicy chipotle mayonnaise, avocado and pickled jalapeño give this torta a unique and delicious flavor profile that your customers will love. Recipe at: http://www.ciaprochef.com/northarvest/recipe18/

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Chef Jet Tila from Pakpao Thai in Dallas, shows us how to make Thai-inspired sweet and spicy hot wings. He coats the wings with tempura flour then panko before frying them until golden brown. For the sauce, he uses a four to one ratio of Kikkoman Thai-style sweet chili sauce to sriracha. For those looking for more heat, he suggests a three to one ratio. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at CIAprochef.com/kikkoman.

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