Archive for March 2017

Chef Rebecca Peizer from The Culinary Institute of America prepares a flavorful gluten-free and vegetarian appetizer: Indian Spiced Cauliflower and White Bean Patties with Pickled Black Bean and Mango Chutney topped with Cucumber Yogurt Sauce. The dish has a wonderful combination of sweet, savory, spicy, tart, creamy and flavors.

Go to recipe: http://www.ciaprochef.com/northarvest/IndianBeanPatties

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Chef Rebecca Peizer from The Culinary Institute of America prepares an Indian flatbread called paratha. She stuffs the paratha with red kidney beans and green onions and serves it with tomato chutney. Paratha is a common breakfast food in India and Pakistan, but makes for a great shared appetizer.  

Go to recipe: http://www.ciaprochef.com/northarvest/Paratha

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Chef Rebecca Peizer from The Culinary Institute of America prepares a Lebanese bread salad called fattoush. For added protein and flavor, Chef Rebecca adds beans spiced with baharat to the recipe. Baharat means “spices” in Arabic, and is a blend of cinnamon, nutmeg, cumin, coriander, mint, black pepper, bay leaves, fennel, allspice, cloves, and mustard seeds.

Go to recipe: http://www.ciaprochef.com/northarvest/Fattoush

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Jamaican Jerk Baked Beans

Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious baked bean recipe with a twist. She flavors the baked with Jamaican jerk spices, including paprika, allspice, nutmeg, cinnamon, black pepper, and cayenne.

Go to recipe: http://www.ciaprochef.com/northarvest/JamaicanJerkBakedBeans

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Chef Rebecca Peizer from The Culinary Institute of America prepares a flavor-packed Spanish white bean stew with smoked paprika and chorizo.

Go to recipe: http://www.ciaprochef.com/northarvest/SpanishWhiteBeans

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Rich Landau, founder and head chef of Vedge Restaurant in Philadelphia, PA, prepares Potato Causa, a Peruvian cold potato salad, using roasted purple and gold potatoes. He flavors the pureed potatoes with aji amarillo and tops the causa with an avocado, tomato and chilie “ceviche.”

Recipes at http://www.ciaprochef.com/potatoes/videos/

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Rich Landau, founder and head chef of Vedge Restaurant in Philadelphia, PA, prepares potato "Scallops" topped with a Mediterranean sauce of capers and tomatoes. He uses waxy red potatoes to make the scallops, because they hold their shape through the searing process.

Recipes at http://www.ciaprochef.com/potatoes/videos/

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Rich Landau, founder and head chef of Vedge Restaurant in Philadelphia, PA, prepares Potato Lo Mein using shaved Yukon Gold Potato “noodles” with sesame, soy sauce, chili and scallion.

Recipes at http://www.ciaprochef.com/potatoes/videos/

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Foodservice operators, nutritionists and media convened at The Culinary Institute of America at Greystone campus to learn about innovative ways to cook with potatoes.

Recipes at http://www.ciaprochef.com/potatoes/videos/

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