The Culinary Institute of America

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The Culinary Institute of America episodes

September 16, 2010 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. Recipe at:
http://www.ciaprochef.com/northarvest/recipe19/
12 min
September 16, 2010 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. Recipe at:

12 min
August 10, 2010 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/
8 min
August 09, 2010 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/
12 min
July 26, 2010 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/
9 min
July 24, 2010 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/
9 min
March 15, 2010 Types of Cured Meats
You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks.
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9 min
March 15, 2010 Understanding Specialty Oils: Part 3 - Seared Cod with Lemon Vinaigrette
You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks.
Download Podcast Video
6 min
March 15, 2010 Brining Part 1 - Brining Meat
You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks.
Download Podcast Video
5 min
March 15, 2010 Brining Part 2 - Pork Chops & Turkey
You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks.
Download Podcast Video
7 min

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Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com