The Culinary Institute of America

By Videos from The Culinary Institute of AmericaArts Food

The Culinary Institute of America episodes

January 22, 2010 Parsnip Vichyssoise with Apple Horseradish Oil and Shiitake Chips
Vichyssoise is a classic soup traditionally made of puréed leeks, onions, potatoes, cream, and stock. Chef Almir Da Fonseca layers unique flavors and textures in the soup by adding parsnip to the puree and topping the soup with apple horseradish oil and crispy roasted shiitake chips.

Recipe at: http://www.ciaprochef.com/canola/recipe16/

6 min
January 22, 2010 Smoked Yukon Gold Potato Salad with Gribiche Oil and Quail Eggs

Chef Almir Da Fonseca prepares a potato salad with a tasty and creative twist. He smokes the yukon gold potatoes over hickory for a woody, nutty flavor. He uses canola oil for the gribiche to make sure the subtle flavors of this dish shine.

Go to recipe: http://www.ciaprochef.com/canola/recipe11/
10 min
January 22, 2010 Pressed Trans Fat-Free Canola Pie Crust

CIA Baking and Pastry Instructor Stephen Durfee show us how to make a heart healthy pie crust that you press into the pan rather than roll out into a sheet of dough. In place of butter, lard or partially hydrogenated vegetable shortening, he uses canola oil.

Go to recipe page: http://www.ciaprochef.com/canola/recipe8/
4 min
January 21, 2010 Vegetarian Ceviche with Oyster Mushrooms, Avocado and Pink Grapefruit

Chef Almir Da Fonseca shows us a creative take on ceviche, typically made with raw seafood gently cooked in lime juice. He prepares a vegetarian version of this classic dish, with meaty oyster mushrooms, tart grapefruit supremes, and creamy avocado flavored with fresh herbs and a canola oil citrus vinaigrette.

Go to recipe page: http://ciaprochef.com/canola/recipe10/
9 min
December 18, 2009 Romesco: Spanish Roasted Bell Pepper and Hazelnut Sauce

CIA Chef Tucker Bunch prepares a classic Spanish sauce, romesco. Romesco is a blend of roasted red peppers, roasted tomatoes, dried chiles, almonds, and bread soaked in canola oil. This sauce is delicious spread over bread or used as a dipping sauce for fried artichokes.

Go to recipe page: http://www.ciaprochef.com/canola/recipe20/
4 min
December 18, 2009 Spicy Beijing Noodles

Chef Almir Da Fonseca prepares zhajiangmian or Beijing-style noodles. Literally translated as “fried sauce noodles,” these flavor-packed noodles are stir-fried over high heat. Chef Da Fonseca uses canola oil because of its higher smoking point, and tops the noodles with nappa cabbage, sprouts, carrots and cucumbers.

Go to recipe page: http://ciaprochef.com/canola/recipe24/
12 min
December 18, 2009 Fried Artichokes and Fennel with Romesco
9 min
October 02, 2009 Making Buttercream Roses
Step-by-step instructions for creating beautiful decorations for both cakes and cupcakes. Buttercream roses are a classic garnish for special occasion cakes. Using a petal tip, piping bag and flower nail, the Chef prepares individual two-toned roses.
6 min
June 11, 2009 Espresso Excellence
The Culinary Institute of America (CIA), in conjunction with Starbucks Foodservice, has introduced “Coffee: Brewing, Tasting, and Cooking” – a free online learning and videos tracking America’s favorite beverage from bean to table. Learn where the best coffee beans come from and how they’re processed…how to brew beans properly…and how to evaluate a cup of coffee. Recipes and videos created by CIA chefs feature new ideas and techniques for cooking with coffee.

“Coffee: Brewing, Tasting, and Cooking” explores coffee’s compatability with a wide range of contemporary flavors from Latin, Mediterranean, and Asian cuisines. Geared to professionals, but suitable for home cooks as well, the e-learning module includes 16 downloadable recipes, demonstrated by CIA chef-instructors in streaming video.

Access the program online at www.ciaprochef.com/coffee

Watch Major Cohen of Starbucks demonstrate the proper technique for pulling the perfect shot of Espresso.
Download Podcast Video
3 min
June 11, 2009 Espresso & Chili Rubbed Flat Iron Steak with Warm Chipotle-Tomato Jam and Syrah Demi Jus
The Culinary Institute of America (CIA), in conjunction with Starbucks Foodservice, has introduced “Coffee: Brewing, Tasting, and Cooking” – a free online learning and videos tracking America’s favorite beverage from bean to table. Learn where the best coffee beans come from and how they’re processed…how to brew beans properly…and how to evaluate a cup of coffee. Recipes and videos created by CIA chefs feature new ideas and techniques for cooking with coffee.

“Coffee: Brewing, Tasting, and Cooking” explores coffee’s compatability with a wide range of contemporary flavors from Latin, Mediterranean, and Asian cuisines. Geared to professionals, but suitable for home cooks as well, the e-learning module includes 16 downloadable recipes, demonstrated by CIA chef-instructors in streaming video.

Access the program online at www.ciaprochef.com/coffee

Download Podcast Video
8 min

About The Culinary Institute of America

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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