The Culinary Institute of America
Episodes
Sunday Jul 04, 2021
Trinidad’s Markets
Sunday Jul 04, 2021
Sunday Jul 04, 2021
In Port of Spain’s markets, ingredients from Europe, Africa, and the Indian subcontinent come together on vendor tables. Culantro here is known as shadow benny or chadon benni – a corruption of the French chardon benit or “blessed thistle.” It is a part of the green seasoning that is a Trinidad and Tobago culinary basic. Chef Debra Sardinha-Metivier of DSM Creative Cuisine, gives us our first look at the diversity of the Trinidadian market basket.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Saturday Jul 03, 2021
Introduction to the Cuisine of Trinidad and Tobago
Saturday Jul 03, 2021
Saturday Jul 03, 2021
The dual island nation of Trinidad and Tobago is a must stop on any Caribbean journey. Both Trinidad and Tobago were once prosperous sugar islands with enslaved Africans laboring under the oversight of Europeans. The Indian, African and European cultures that make up the islands’ histories gave birth to a unique multi-cultural cuisine.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Thursday Jul 01, 2021
Puerto Rican Sofrito
Thursday Jul 01, 2021
Thursday Jul 01, 2021
Chef Wilo Benet joins us to demonstrate some of the island’s classics. He starts with the sofrito, the foundation for many Puerto Rican recipes. His sofrito is made with culantro leaves, peppers, onions, garlic, olive oil and aji dulce.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Wednesday Jun 30, 2021
Puerto Rican Asopao
Wednesday Jun 30, 2021
Wednesday Jun 30, 2021
No Puerto Rican culinary voyage would be complete without a sample of the soupy rice and chicken stew that is a hallmark of the island’s cooking – asopao. Like a soupy paella, it can be made simply with few ingredients or glamorized with additions such as fresh asparagus spears and julienned pimientos. Chef Alfredo Ayala demonstrates how to make chicken asopao.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Tuesday Jun 29, 2021
Caribbean Root Vegetables
Tuesday Jun 29, 2021
Tuesday Jun 29, 2021
It’s time to head into the kitchen, but before beginning to cook, we need a crash course in the tubers that abound in the cooking of Puerto Rico and the Caribbean. There’s true yam that comes in multiple varieties. And then the fun starts. One man’s yucca is another’s cassava. And another’s yautia might also be called tannia, cocoyam, taro, dasheen, or malanga! Chef Alfredo Ayala walks us through the many varieties of tubers and tells us how each is used.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Monday Jun 28, 2021
Puerto Rico’s Bacalaitos and Alcapurrias
Monday Jun 28, 2021
Monday Jun 28, 2021
At a beachside stand in the area of Piñones, we find fried tidbits known as bacalaitos and alcapurrias. Bacalaitos are fritters prepared from the salt codfish that is part of the island’s sea-faring heritage. The torpedo-shaped alcapurrias are made from either meat and taro, or taro alone. They are fried in cauldrons of bubbling lard, and served up piping hot. Fritters like alcapurrias and bacalaitos are found all over the island, but they are especially relished by beach-goers.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Sunday Jun 27, 2021
Puerto Rican Hot Sauce “Pique”
Sunday Jun 27, 2021
Sunday Jun 27, 2021
Pique is traditional Puerto Rican hot sauce. Chef Alfredo Ayala explains how hot peppers are pickled in pineapple water, salt, sugar, and culantro.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Saturday Jun 26, 2021
Puerto Rican Pasteles
Saturday Jun 26, 2021
Saturday Jun 26, 2021
Pasteles are a traditional Puerto Rican Christmas dish. Chef Alfredo Ayala explains that pastels are similar to tamales, but stuffed with pork stewed with rich sofrito. They are wrapped inside a banana leaf and boiled.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7