Recipe Videos

Carbonated Grape Salad with Goat Cheese

What else can you do with a fresh table grape besides eat it? Chefs active in the realm of molecular gastronomy are manipulating ingredients in ways never imagined. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California Table Grapes. He challenged himself to probe this frontier. “The idea came from one of my colleagues,” says Samuel, “You put the grapes in a whipping-cream canister with wine and then charge it. You have to prick the grapes first. When you take the grapes out, they’re fizzing, like soda pop” In this video Chef Samuel makes Carbonated Grape Salad with Crispy Toast, Goat Cheese, and Muscat Gastrique.
Download a printer-friendly copy of the recipe at:
 http://ciaprochef.com/grapes/recipe16/

Black Grape Sorbet with Goat Cheese Mousse

We value raw grapes for their sweetness, crunch and vivid gem like colors. They’re the eye candy on a pale chicken salad or soufflé, the colorful contrast on a cheese plate. Cooking them transforms their color while concentrating flavor. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel makes a sorbet that retains the grapes vivid color and fresh flavor.
Download a printer-friendly copy of the recipe at:
 http://ciaprochef.com/grapes/recipe21/

Ajo Blanco with Slow-Roasted Grapes

Ajo blanco is a white version of the Spanish gazpacho. If a smoother soup is desired, soak the blanched almonds in milk before blending; the texture will be smoother and richer. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes.
Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe19/

Torta with Black Bean Puree

Some of the trendiest flavors on contemporary tables are coming from Latin America. This Mexican-inspired sandwich is filled with flavorful puree of black beans as the main protein. Mushrooms, spicy chipotle mayonnaise, avocado and pickled jalapeño give this torta a unique and delicious flavor profile that your customers will love.
Recipe at: http://www.ciaprochef.com/northarvest/recipe18/

Roasted Salmon, Quinoa and Black Bean Salad

This salad presents a trio of ingredients with incredible health "halos." Consumers associate salmon with heart health promoting omega-3. Quinoa, a popular ingredient in Peruvian kitchens, is increasing in popularity as consumers seek out more whole grains. And black beans provide fiber, protein, and low glycemic index carbohydrates that provide long-lasting energy. But enough about the nutrition benefits; this salad should be sold on flavor, with a dressing that bridges the richness of the salmon, the nuttiness of the quinoa, and the sweetness of the black beans.
Find recipes, more information and videos with closed captioning here:
http://www.ciaprochef.com/northarvest/recipe8/

Roasted Halibut with Spicy Black Bean Cakes

In this Latin-influenced dish, the silky richness of the halibut is offset by the vibrantly flavorful black bean cakes. The spiciness of the jalapenos plays nicely with the richness of the sweet potato in these bean cakes to make this a great side for the halibut. A squeeze of lime at the end is a great flavor bridge that brings it all together.
Find recipes, more information and videos with closed captioning here!
 
 
 
 
http://www.ciaprochef.com/northarvest/recipe19/

Grilled Shrimp with Rosemary White Beans

The white beans in this dish really take on the flavors of the chile and fresh herbs. The rosemary brings beautiful aromatics to this versatile dish that can be easily scaled to an entrée or appetizer portion. Grilling the shrimp on the rosemary skewers continues the flavor profile throughout the dish and creates an elegant presentation option.
Recipe - 







http://www.ciaprochef.com/northarvest/recipe9/

Garlic and White Bean Bruschetta with Boquerones

Bruschetta is a classic Italian appetizer made with toasted bread and a topping. The best known Italian version uses a topping of tomatoes, garlic, olive oil, and basil. This Spanish-influenced version features a creamy white bean puree topped by boquerones, beautiful white anchovies preserved in oil and vinegar, and sweet and mildly spicy piquillo peppers. Go to the recipe at - 







http://www.ciaprochef.com/northarvest/recipe30/