Archive for July 2014

Spanish Papas Bravas

More potato videos and recipes at: http://www.ciaprochef.com/potatoes/videos/

Chef Aaron London demonstrates his take on spicy Spanish Papas Bravas, with crispy fried potatoes, spicy smoked paprika sauce and Greek skordalia peppers.

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Syros Potato Caper Dip

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

In this video demonstration Cindy Pawlcyn makes Syros Potato Caper Dip, a flavorful potato based dip with capers and onions. This dip or sauce is perfect for spreading on grilled bread or coating a light protein like fish or chicken. Chef Cindy Pawlcyn, a pioneer in the development of wine country cuisine, and owner of of Napa Valley’s beloved restaurants: the legendary Mustards Grill, and the eclectic Cindy’s Backstreet Kitchen.

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Halibut Brandade Potato Cakes

Recipe at: http://www.ciaprochef.com/potatoes/recipe18/

Chef Anne Gingrass from Brix Restaurant in Napa demonstrates how she makes halibut brandade potato cakes topped with cucumber mint salsa. The brandade is made with an emulsion of halibut, mashed russet potatoes and olive oil.

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

Cindy Pawlcyn demonstrates how to make a Potato & Swiss Chard Enchilada with Jicama Slaw — a flavorful vegetarian dish of potatoes, chard, cheese and caramelized onions wrapped in corn tortillas and baked in fresh salsa verde. Chef Cindy Pawlcyn, a pioneer in the development of wine country cuisine, and owner of of Napa Valley’s beloved restaurants: the legendary Mustards Grill, and the eclectic Cindy’s Backstreet Kitchen.

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Recipe at: http://www.ciaprochef.com/potatoes/recipe15/

Joyce Goldstein, chef consultant and prolific cookbook author, demonstrates a flavorful Algerian potato and green olive stew, Ragout D’Olives Verts.

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Spicy Pommes Frites

Recipe at: http://www.ciaprochef.com/potatoes/recipe17/

Chef Anne Gingrass of the Napa Valley’s Brix Restaurant, shows us how to make spicy pommes frites. She finely juliennes russet potatoes and soaks them into water overnight in water. She heats oil to 350 degrees and fries the potatoes until golden. She flavors them with harissa, cumin, coriander and Kosher salt.

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Spanish Potato Salad: Rin Ran

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

Joyce Goldstein, Chef consultant and prolific cookbook author, demonstrates a Mediterranean potato dish that is sure to delight — Rin Ran Potatoes, is a Spanish potato salad with bright colors and bold flavors. She uses yukon gold and fingerling potatoes, green olives, tuna and red peppers, in a cumin paprika vinaigrette.

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Go to recipe: http://ciaprochef.com/canola/recipe1/

Perhaps prompting memories of childhood, these airy, tender madeleines will delight with fresh notes of lemon and Grand Marnier. Canola oil’s neutral taste permits these ingredient flavors to shine. And these cookies don’t crumble!

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Pistachio Baklava

Go to recipe: http://ciaprochef.com/canola/recipe2/ 

This honey syrup-glazed baklava is a sweet, nutty treat that’s simple to assemble. Brushing the layers of phyllo with canola oil instead of butter yields a light and flaky result with much less saturated fat.

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Molten Chocolate Cake

Go to recipe: http://ciaprochef.com/canola/recipe3/

With all the elegance of a plated dessert and all the gooey goodness of a brownie, these individual chocolate cakes are a perfect finish to any special meal. Canola oil in place of butter produces a tender crumb while significantly reducing the saturated fat content.

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Go to recipe: http://ciaprochef.com/canola/recipe4/ 

Chef Scott uses the complementary flavors of star anise and orange peel in this sophisticated ice cream. Two separate infusions – based with milk and canola oil – amplify the aromatics in the final dessert. Canola oil makes this ice cream both creamier and lower in saturated fat than its peers.

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