Archive for November 2015

Quesadillas are a meal that kids are guaranteed to love. This simple-to-make quesadilla mixes pinto beans with Monterey Jack cheese and salsa verde, for a healthy and flavorful favorite with a twist. Pairing beans with the whole grains in this tortilla makes a complete protein that supplies all nine essential amino acids.

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


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This healthy summer salad can be served in lettuce cups or rolled into a whole-wheat tortilla for a quick grab-and-go wrap. The fresh and colorful summer vegetables mixed with creamy black beans and avocado dressing make for a healthy dish kids and adults alike will enjoy. 

Recipe at: http://www.ciaprochef.com/northarvest/recipe22/


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This black bean and roasted red pepper frittata makes a hearty breakfast or brunch for a high-protein start to the day. You can make this meatless frittata in mini bite-size servings or in a full sheet pan. Try pairing the beans in this frittata with other ingredients such as caramelized onions, sautéed spinach or chopped Kalamata olives.    

Recipe at: http://www.ciaprochef.com/northarvest/recipe10/


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Jia Choi shows us Seoul’s Gwangjang market, which is one of the oldest markets in the city. Here shoppers buy groceries and enjoy street foods from the more than 5,000 stalls.

Find recipes and the full series at: http://www.ciaprochef.com/wca/


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On Jeju Island Chef Ji shows us how to make seaweed soup with pork, red kimchi, and a roux made of buckwheat flour for thickening.


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Traditional recipes for Korean soups and stews date back more than 2,000 years. Soups are an integral part of Korean dining. On Jeju Island, we make a stop at the private cooking school and culinary work space of Chef Ji. Here, the chef shows us some of Jeju’s favorite soups. 

Find recipes and the full series at: http://www.ciaprochef.com/wca/


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On On Jeju Island, Chef Ji shows us how to make Korean barley flavored with hijiki. He serves the barley with minced pepper, green onion, garlic, soy sauce, roasted crushed sesame seeds and sesame oil.

Find recipes and the full series at: http://www.ciaprochef.com/wca/


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Chef Jung Sak Park at his restaurant O’Neul in Seoul, shows us how he makes Yukaejang, a classic beef soup. He simmers the broth for 12 hours for an intensely rich beef flavor and serves the soup with green onions and chili.

Find recipes and the full series at: http://www.ciaprochef.com/wca/


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Beyond BBQ and Bulgogi, Koreans have a deep affection for their braised meat dishes. Scented with wild Korean herbs and slathered in their own juices, hearty cuts of beef and pork braise to perfection in slow-roasting ovens. Here, at restaurant O’Neul in Seoul, chef Jung Sak Park shows us his technique for braising oxtails in wild mountain herbs, jujubes, red chili peppers, and chestnuts.

Find recipes and the full series at: http://www.ciaprochef.com/wca/


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Red Kimchi

Kimchi Master Chef Lee Ha Yeon shows us how to make Korea’s most classic kimchi, Seoul-style red kimchi made with salt, napa cabbage, daikon, Asian pear, green onion, black sesame, and chili.

Find recipes and the full series at: http://www.ciaprochef.com/wca/


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Kimchi is Korea’s national dish and there are more than 180 regional varieties. Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to Bong-Woori, where Kimchi Master Chef Lee Ha Yeon shows us how to make three types of kimchi. She starts by showing us white kimchi.

Find recipes and the full series at: http://www.ciaprochef.com/wca/


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Savoring the Best of World Flavors: Korea, is the 10th edition of The Culinary Institute of America’s World Culinary Arts Series. In this volume, we’ll explore the kitchens, markets, and restaurants of South Korea, as their leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail.

Find recipes and the full series at: http://www.ciaprochef.com/wca/


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Recipe at: http://www.ciaprochef.com/northarvest/recipes/

Chef Bill Briwa from The Culinary Institute of America shows us how to make an old world comfort food classic with a contemporary twist. He prepares Pappardelle with Bolognese Sauce, but swaps out some of the meat for healthier kidney beans.


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Recipe at: http://www.ciaprochef.com/northarvest/recipes/

Chef Bill Briwa from The Culinary Institute of America prepares empanadas stuffed with black beans, pumpkin, pork and chipotle. For added flavor, he cooks the black beans with smoky chipotle. 


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Recipe at: http://www.ciaprochef.com/northarvest/recipes/

Chef Bill Briwa from The Culinary Institute of America prepares larb, a classic Thai salad with a twist. He adds pinto beans to the salad for their creamy texture and extra kick of protein. Toasted rice that has been ground to a powder add a special nutty flavor to the salad.     


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Recipe at: http://www.ciaprochef.com/northarvest/recipes/

Chef Bill Briwa from The Culinary Institute of America shares one of his favorite recipes: Stuffed Olives Braised in Tomato Sauce. The Tunisian-inspired spicy sauce that accompanies the stuffed olives is made with tomatoes, white beans, capers, preserved lemons, and cumin.


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Recipe at: http://www.ciaprochef.com/northarvest/recipes/

Chef Bill Briwa from The Culinary Institute of America shows us how to make roasted vegetables stuffed with beans, lamb, rice, mint and dill, just the way you might find them in the kitchens of Greece.


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