The Culinary Institute of America

Grape and Brie Quesadillas with Green Grape & Arugula Salad

Pairing traditional Mexican flavors with grapes and brie make these quesadillas a delicious play on sweet and heat. The fresh grapes provide the sweet component and appetizing element of surprise that balance the hot jalapeños in the quesadilla. The green grape and arugula salad can be served as an appetizer or entrée.
Recipe at: http://ciaprochef.com/grapes/recipe12/

Frito Misto of Grapes, Fennel and Lemons

Grapes are the ultimate hand-to-mouth fruit, a wholesome snack that needs no peeling, slicing or coring. But for cooks looking to make an impression, grapes have other traits to exploit. They’re juicy, so why not juice them? Grapes have abundant natural sugar, so why not roast them, or even fry them? Yes you can fry grapes and they make a compelling contrast of crisp and juicy in this vegetarian fritto misto. 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 prepares his surprising Fritto Misto of Grapes, Fennel and Lemons with Lemon Crème Fraiche. Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe11/

Chicken Tagine with Roasted Grapes and Saffron Couscous

Grapes have thrived in the Mediterranean region since pre-biblical times, and consequently, table grapes fit seamlessly into many Mediterranean dishes. This North African-inspired Chicken Tagine pairs sweet and cooling grapes with spices such as cinnamon, ginger, tumeric and cayenne. By adding roasted red grapes to his tagine, Chef Samuel stretches two pounds of thighs to serve eight.
Recipe at: http://ciaprochef.com/grapes/recipe18/

Charred Grape and Endive Salad with Roquefort, Hazelnuts and Black Pepper Honey

Charring is a popular technique that gives a dish a bold, smoky flavor. Chef Rebecca Peizer from The Culinary Institute of America shows us how to char grapes in this unique and delicious dish: Charred Grape and Endive Salad with Roquefort, Hazelnuts and Black Pepper Honey.
Recipe at: http://www.ciaprochef.com/grapes/CharredGrapeSalad/

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, Tamarind and Mint Lemonade with Trio of Grape Skewers

From juice bars to coffee bars to
cocktail bars, the venues where Americans drink have become more diverse…and a
lot more inventive. Chef Scott Samuel from The Culinary Institute of America shows
us a new take on lemonade, flavored with sweet black grape juice, tangy
tamarind and herbaceous mint. The black grapes make the lemonade a beautiful
purple color.
Recipe at: http://ciaprochef.com/grapes/recipe4/

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/