The Culinary Institute of America
Episodes
Wednesday Jan 06, 2021
Exploring Peru: Land of Contrasts and Crossroads
Wednesday Jan 06, 2021
Wednesday Jan 06, 2021
Home of the legendary Inca culture and the lost city of Machu Picchu, Peru stirs the imagination of all who are captivated by the past. But today, Peru faces forward, and its restaurant scene is luring international travelers who seek the culinary world’s cutting edge. Visitors who make the trek will find a land of astonishing contrasts, with landscapes ranging from coastal desert to high plains to jungle. Few countries can match Peru for biodiversity, whether the focus is plant life, wildlife or the ethnic heritage of its people.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA
Tuesday Jan 05, 2021
Discovering Peru and Brazil
Tuesday Jan 05, 2021
Tuesday Jan 05, 2021
Travel to the South American nations of Peru and Brazil, where leading chefs and food authorities demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors," the fourth edition of the World Culinary Arts DVD Series.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA
Monday Jan 04, 2021
Churrasco: Brazilian Barbeque
Monday Jan 04, 2021
Monday Jan 04, 2021
Churrasco is Brazil’s version of cowboy barbecue. Invented by the gauchos, the Brazilian horsemen who herded cattle in the Rio Grande do Sul region of Southern Brazil, Churrasco was originally a method of spit roasting cuts of meat by the fire. Today, the steakhouse style restaurants continuing this tradition of cowboy cooking are known as Churrascarias. Enormous automated charcoal and wood rotisseries have replaced the outdoor fire pits, but the slow roasting and basting process remains much as it was nearly two centuries ago.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA
Sunday Jan 03, 2021
Feijoada: Brazil’s National Dish
Sunday Jan 03, 2021
Sunday Jan 03, 2021
Any discussion of Brazil’s iconic dishes is incomplete without an in-depth look at the country’s national dish- feijoada completa. Feijoada is more than just a bean stew… it is a cultural rite of passage. Opting for a taste of carioca style feijoada, we travel to Ipanema to pay a visit to a true Rio classic - Chef Gilberto Araújo’s Casa da Feijoada. Many legends mistakenly attribute feijoada to the slave kitchen, but the Portuguese consumed feijoada before they ever colonized Brazil. Feijoada completa refers to the “whole meal,” served with the principal dish of stewed beans cooked with 11 different types of smoked or cured pork meats, and sausages.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA
Saturday Jan 02, 2021
Brazilian Moqueca
Saturday Jan 02, 2021
Saturday Jan 02, 2021
Few comfort foods come as close to Nirvana as the moquecas of Bahia– clay pot seafood stews thickened with coconut milk– seasoned with dendé oil, yellow onion, tomato, and green bell pepper and cilantro. Whether it is freshly caught fish like cavala, shrimp, octopus, or lobster, or homemade coconut milk and dendé oil, the secret to a perfect moqueca lies in the freshness of the ingredients. Jan our dendé and farinha guide, assures us that his sister-in-law, Claudete, prepares the best moqueca in all of Bahia.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA
Friday Jan 01, 2021
A visit to a Farinha House in Brazil
Friday Jan 01, 2021
Friday Jan 01, 2021
We walk to a rustic farinha house where the owners, Roberto and Maria, have gathered for communal farinha processing. This gathering known as a farinhada will produce enough manioc flour to sustain their small neighborhood for the next several weeks. Having harvested the manioc roots early that morning, two members of the group work in tandem to peel the tough skin with sharp knives.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA