The Culinary Institute of America

Sao Paulo Markets

During our tour of Sao Paulo’s Mercado Municipal, we get an introduction to the ingredients that comprise Brazil’s diverse culinary traditions. From salted pork and beef products like air-dried cuts of carne seca – essential for making Brazil’s feijoada complete, to row upon row of fresh seafood, mollusks, and fish– the Mercado Municipal has something for everyone.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA  

Exploring Brazil

This is Brazil…From the Amazon’s endless verdant jungle where thousands of serpentine tributaries converge to form the world’s largest river… teaming with rare fish, and exotic fruits…To the sophisticated and cosmopolitan metropolis of Sao Paulo, with its infinite sprawl of skyscrapers, ethnic neighborhoods, and chic dining scenes. Take a stroll through downtown Sao Paulo and this ethnic diversity is easy to see in the beautiful, multi-cultural faces of the city’s residents who call themselves paulistas. In all its incarnations, Brazil is as massive as it is majestic. 
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA  

Greek Stuffed Peppers with Beans, Lamb, Rice and Herbs

Recipe
at: http://www.ciaprochef.com/northarvest/recipes/Chef
Bill Briwa from The Culinary Institute of America shows us how to make roasted
vegetables stuffed with beans, lamb, rice, mint and dill, just the way you
might find them in the kitchens of Greece.

Lima’s Destination Dining: from Humble to Haute

Lima is Peru’s capital, its commercial hub, its beating heart. More than a third of the country’s population lives in Lima, 11 million people whose appetites and ethnic diversity nourish an especially lively dining scene. Limeños like to eat, a fact evident on the street, where vendors sell the skewered and grilled meats called anticuchos and Andean corn on the cob, known as choclo, with its plump white kernels.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA  

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/