podster.de - Podcast: The Culinary Institute of America

Informationen

Aktualisiert: vor 5 Monaten
Abonnenten: 1 (Karte)
Sprache: Englisch

Links: Webseite
Feeds: RSS Feed
Aufrufe: 785
Eingetragen: 20.01.2009
Deiner? Als Autor eintragen!

Stichwörter

Du musst eingeloggt sein um diesem Podcast Stichwörter hinzufügen zu können.

Beschreibung

Explore endless menu possibilities with video podcasts from the Chefs from The Culinary Institute of America.

Podcast abonnieren

Alle Episoden (Ausblenden)

291) Grilled Spiced Pork with Grape Kebabs

These grilled spiced pork kebabs are flavored with a North African marinade. Two pounds of pork can make kebabs for eight if you add grapes to the skewers and pair the kebabs with a spinach salad. The grapes add juiciness so there’s no need for a sauce. And the grilled kebabs suit the ?street ...

Datum: 15.12.2011 20:39 • Größe: 97.2 MB

290) Red Grape Lavender Soda

Fresh grape juice with a hint of lavender soda is a refreshing beverage option. Omit the lavender for kids and add a splash of gin for the grownups. Recipe at: http://www.ciaprochef.com/grapes/video19.html Download Podcast Video

Datum: 15.12.2011 20:30 • Größe: 50.8 MB

289) ed Grape and BBQ chicken Pizza w/ Mozzarella and Fresh Basil

All kids love pizza. A wise strategy to get your kids to eat the fruits and vegetables they need is to slip the good stuff into dishes that kids already like. This more healthful and child-friendly chicken and red grape pizza is a great ?stealth health? idea for your kids menu. Recipe at: http://ww...

Datum: 15.12.2011 20:27 • Größe: 61 MB

288) 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 roast...

Datum: 15.12.2011 20:24 • Größe: 102.5 MB

287) 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 ...

Datum: 15.12.2011 20:21 • Größe: 80.6 MB

286) Blueberry Margarita

With customers seeking novelty on the bar menu, this blueberry margarita is a fun play on an old favorite. This margarita is made with orange juice, lime juice, muddled blueberries and of course tequila. Chef Scott Samuel notes, “Add an acid to blueberries and you get a beautiful pink-to-magen...

Datum: 14.12.2011 20:53 • Größe: 28.1 MB

285) Blueberry Lavender Fizz

From juice bars to coffee bars to cocktail bars, the venues where Americans drink have become more diverse and a lot more inventive. The “bar chef” movement has put the spotlight on the cocktail provider and challenged modern mixologists to get creative. This Blueberry Lavender Fizz is a...

Datum: 14.12.2011 20:51 • Größe: 38.7 MB

284) Blueberry Ginger Soda

Today’s young people are seeking new flavor experiences and love sharing finds, such as a bar serving custom-made drinks. With or without alcohol, today’s most memorable beverages offer excitement, color and adventure. This Blueberry Ginger Soda is a delicious, refreshing and unique beve...

Datum: 14.12.2011 20:49 • Größe: 44.5 MB

283) Blueberry and Mint Spritzer

On a warm summer day, this Blueberry and Mint Spritzer is just the ticket to refreshment. The blueberries bring a contemporary edge and beautiful deep purple color to the beverage. This bright color is maintained by adding lime juice. Without the addition of an acid, it becomes too basic and turns a...

Datum: 14.12.2011 20:47 • Größe: 52.1 MB

282) Chilled Blueberry Soup with Lemon Sorbet

Chef Scott Samuel?s Chilled Blueberry Soup with Lemon Sorbet, is an elegant and contemporary dessert concept. He notes, “Lemon sorbet is excellent with this chilled blueberry soup, but if you’re purchasing sorbet, try mango or coconut are good options too.” Recipe at: http://www.c...

Datum: 14.12.2011 20:43 • Größe: 73.5 MB

281) Blueberry Upside-Down Cake

This traditional upside-down cake seems up-to-date when made with blueberries. It’s like they came from Grandma’s kitchen but from a Grandma with an eye for trends. Polenta and applesauce in the batter give this Blueberry Upside-Down Cake more healthful credentials. Recipe at: http://www...

Datum: 14.12.2011 20:37 • Größe: 88.6 MB

280) Chipotle-Grilled Chicken Breast with Blueberry-Peach Salsa, Chile Sautéed Spinac

Blueberries may be an all-American fruit, but they sure love to travel. The dynamic little berries mingle well with the bold global flavors that diners crave today. Chef Scott Samuel notes, “You can’t go wrong with a combination of sweet, spicy and salty. Blueberry-Peach Salsa plays off ...

Datum: 14.12.2011 20:34 • Größe: 93.5 MB

279) Wild Rice-Dried Blueberry Stuffed Pork Tenderloin w/ Watercress-Apple Salad-Appl

This gluten-free pork entrée is a wonderful comfort food served with a side of fresh and bright watercress salad. The Wild Rice-Dried Blueberry stuffing also works well as a side dish and makes a delicious stuffing for turkey. Recipe at: http://www.ciaprochef.com/blueberries/recipe7.html Downloa...

Datum: 14.12.2011 20:27 • Größe: 129.5 MB

278) Roasted Turkey Sandwich with Blueberry Chutney

This sandwich features two all-American ingredients: turkey and blueberries. Instead of the traditional turkey with cranberry sauce combination, this sandwich pairs turkey with a blueberry chutney. The chutney adds a nice bite to the sandwich and is cooked down for 15 minutes with cinnamon and orang...

Datum: 14.12.2011 20:21 • Größe: 63.7 MB

277) Arugula and Blueberry Salad with Orange Vanilla Vinaigrette, Candied Pecans, Sha

This is a delicious, fresh and light salad, perfect for a hot summer meal. The peppery arugula plays well with the sweet blueberries, and the salad is dressed with a unique orange-vanilla vinaigrette that customers will be eager to try. Recipe at: http://www.ciaprochef.com/blueberries/recipe5.html...

Datum: 14.12.2011 20:18 • Größe: 89.8 MB

276) Farro and Blueberry Salad with Cucumber, Italian Parsley, Fuji Apple, and Sherry

Blueberries may be an all-American fruit, but they are the perfect addition to this healthy, Mediterranean-inspired salad. The blueberries add beautiful color and sweetness to the nutty farro, while the apples and celery add a nice crunch. This vegetarian whole-grain salad makes for a hearty lunch o...

Datum: 14.12.2011 20:14 • Größe: 102.9 MB

275) Dried Blueberry Granola and Yogurt Parfait, Fresh Blueberry and Mango

Blueberry yogurt parfait is a great choice for customers on the run. You can assemble the parfaits in clear, recyclable cups so diners can see the beautiful layers: granola, vanilla yogurt and blueberries. Mix it up by adding chopped peach plus coconut to the blueberries. Instead of granola, try cri...

Datum: 14.12.2011 20:11 • Größe: 85.5 MB

274) Blueberry Muffins with Orange Glaze

Blueberry muffins are a classic American breakfast that everybody loves. These muffins are made with a healthy twist by using almond flour, whole-wheat flour and olive oil in place of some of the butter. Chef Scott Samuel offers this tip: “In muffins, fresh and frozen blueberries can easily si...

Datum: 14.12.2011 20:01 • Größe: 61.3 MB

273) Blueberry-Ricotta-Orange Crêpe with Vanilla Blueberry Sauce

These crêpes have a balance of flavors that play deliciously well together: Sweet tart blueberries, creamy ricotta and mascarpone, floral vanilla, bright orange zest and spicy cardamom. The crêpes can be served as an elegant dessert or even a breakfast paired with a side of fruit. Recipe at: ww...

Datum: 14.12.2011 19:42 • Größe: 121.4 MB

272) Blueberry-Ricotta-Orange Crêpe with Vanilla Blueberry Sauce

Datum: 09.12.2011 20:16 • Größe: 405 MB

271) Catalonia Highlights and Cuisine

Many of the world?s leading chefs and restaurants are from Spain. Spain?s impact has spread beyond professional kitchens. The Culinary Institute of America has designed a website intended to be a comprehensive resource for anyone interested in Spanish food and wine. We hope you?ll visit often. htt...

Datum: 23.02.2011 14:08 • Größe: 129.9 MB

270) Olive Oil Refining and Tasting

Spain is the world?s largest olive oil producer. Chefs from the Culinary Institute of America visit an olive oil facility and participate in a tasting. Many of the world?s leading chefs and restaurants are from Spain. Spain?s impact has spread beyond professional kitchens. Many home cooks are try...

Datum: 23.02.2011 14:06 • Größe: 70.7 MB

269) Cava Production

Sparkling wine from the Catalonia region of Spain. Many of the world?s leading chefs and restaurants are from Spain. Spain?s impact has spread beyond professional kitchens. The Culinary Institute of America has designed a website intended to be a comprehensive resource for anyone interested in Spa...

Datum: 23.02.2011 14:04 • Größe: 114.2 MB

268) Pig Farming and Pork Production

Sustainable farm in the Pyrenees and other traditional production techniques in Catalonia. Many of the world?s leading chefs and restaurants are from Spain. Spain?s impact has spread beyond professional kitchens. The Culinary Institute of America has designed a website intended to be a comprehensi...

Datum: 23.02.2011 14:02 • Größe: 55.7 MB

267) Impressions of Alicia

Datum: 23.02.2011 14:00 • Größe: 73.9 MB

266) Two Months in Catalonia

An Intern?s Experience. Many of the world?s leading chefs and restaurants are from Spain. Spain?s impact has spread beyond professional kitchens. The Culinary Institute of America has designed a website intended to be a comprehensive resource for anyone interested in Spanish food and wine. We hope...

Datum: 23.02.2011 13:57 • Größe: 55.4 MB

265) Snails and Calcots

Traditional Snails and onions with Ali Oli and Romesco Sauce. Many of the world?s leading chefs and restaurants are from Spain. Spain?s impact has spread beyond professional kitchens. The Culinary Institute of America has designed a website intended to be a comprehensive resource for anyone intere...

Datum: 23.02.2011 13:55 • Größe: 107.4 MB

264) Pastry Cream ? A New Way

Making Pastry Cream at the Alicia Foundation. Many of the world?s leading chefs and restaurants are from Spain. Spain?s impact has spread beyond professional kitchens. The Culinary Institute of America has designed a website intended to be a comprehensive resource for anyone interested in Spanish ...

Datum: 23.02.2011 13:44 • Größe: 28.2 MB

263) Traditional Suquet (Fish Stew)

Datum: 23.02.2011 13:42 • Größe: 61.6 MB

262) Kaiseki: The Ultimate Expression of Japanese Cuisine

The highly refined style of dining known as Kaiseki has evolved from the elaborate Zen Buddhist tea ceremony of the 16th century, and is viewed as the ultimate expression of Japanese cuisine. Four masters of the kaiseki tradition display their art in this program. The Culinary Institute of America,...

Datum: 07.12.2010 19:57 • Größe: 95.1 MB

261) Edo and Kansai Sush

Yousuki Imada is one of Tokyo?s sushi chefs and the proprietor of Sushi Kyubei restaurant. Chef Imada has been making Tokyo-style sushi for over 47 years. Shirou Komaki is the chef at Sushiman restaurant in Osaka, where he makes Oshi Zushi. A type of sushi that?s pressed in a wooden block. Watc...

Datum: 07.12.2010 19:56 • Größe: 51.4 MB

260) A Cook?s Tour of Japan?s Markets

The best place to begin any study of Japanese gastronomy is to visit one of Japan?s many food markets. This video will take you on a walking tour of the Nishiki Market in Kyoto and the Tsukiji Market in Tokyo The Culinary Institute of America, in association with Unilever Foodsolutions, presents &...

Datum: 07.12.2010 19:54 • Größe: 103.1 MB

259) Essential Ingredients of the Japanese Kitchen

If you want to cook Japanese food must first understand the basic staples of the Japanese pantry. This program takes a look at dashi, miso, tofu and noodles The Culinary Institute of America, in association with Unilever Foodsolutions, presents “Savoring the Best of World Flavors.” Down...

Datum: 07.12.2010 19:53 • Größe: 74.2 MB

258) Essential Elements of the Japanese Kitchen

Asthetics, seasonality, color and balance are all primal elements of Japanese cooking. Award winning cookbook author Elizabeth Andoh explains the principles of, Washoku, which literally translates as the harmony of food. At a glance most Japanese recipes appear relatively simple. It?s this minimali...

Datum: 07.12.2010 19:51 • Größe: 30.4 MB

257) An Introduction to the Flavors of Japan

To most visitors Japan can be enchanting, bewildering and intimidating. But if you are a food professional or simply an enthusiast, it?s a ?must visit? destination. The Culinary Institute of America, in association with Unilever Foodsolutions, presents “Savoring the Best of World Flavors....

Datum: 07.12.2010 19:41 • Größe: 31.7 MB

256) The Island Cooking of Crete

Crete is Greece?s largest island. It was here that researchers first documented the health benefits of the Mediterranean diet. In this brief look at their way of cooking you will be struck by the widespread use of leafy greens and other vegetables. The Culinary Institute of America, in associatio...

Datum: 07.12.2010 19:39 • Größe: 160.3 MB

255) The Island Cooking of Santorini

The beautiful Greek island of Santorini is world famous for its legendary ruins. The food and wine here are just as extraordinary and well worth the trip. Local vitner Paris Sigalas, makes wine mostly from two native grapes; Assyrtico and Mavrotragano. Yorgos Hatziyannakis the owner of Selene Res...

Datum: 07.12.2010 19:36 • Größe: 62.1 MB

254) Classic Greek Cooking with Aglaia Kremezi

Award winning cookbook author Aglaia Kremezi explains some of the fundamentals of Greek cooking. The Culinary Institute of America, in association with Unilever Foodsolutions, presents “Savoring the Best of World Flavors.” Download recipes from the DVD at: http://www.ciaprochef.com/WCA5...

Datum: 07.12.2010 19:34 • Größe: 274.4 MB

253) Undiscovered: The World Class Wines of Greece

In the past few decades the Greek wine industry has undergone a revolution. The result is a variety of world class wines made from indigenous grape varieties. The Culinary Institute of America, in association with Unilever Foodsolutions, presents “Savoring the Best of World Flavors.” Do...

Datum: 07.12.2010 19:32 • Größe: 36.5 MB

252) From the Seafood Kitchens of Lefteris Lazaarou

Chef Lazaarou of Varoulko Restaurant, in Athens demonstrates one of his signature dishes; Calamari in Pesto. The Culinary Institute of America, in association with Unilever Foodsolutions, presents “Savoring the Best of World Flavors.” Download recipes from the DVD at: http://www.ciaproc...

Datum: 07.12.2010 19:30 • Größe: 56.9 MB

251) Modern Greek Cooking with Christophoros Peskias

Christophoros Peskias is a rising star among Greek Chefs. Known for his deconstructionist approach, Chef Peskias explains two variations of carbonara. The Culinary Institute of America, in association with Unilever Foodsolutions, presents “Savoring the Best of World Flavors.” Download...

Datum: 07.12.2010 19:29 • Größe: 14.6 MB

250) Shrimp and Cheese Saganaki with Diane Kochilas

The word ?Saganaki? translates as little frying pan and can mean any number of different dishes all prepared is a small frying pan. Diane Kochilas prepares Shrimp Saganaki, traditionally made with the heads and tails still on the shrimp, well as a traditional Cheese Saganaki. The Culinary Institute...

Datum: 07.12.2010 19:27 • Größe: 52.1 MB

249) A Market Tour of Athens

Follow Diane Kochilas as she visits the markets of Athens including an herb shop, a charcuterie and the Athens Central Market. The Culinary Institute of America, in association with Unilever Foodsolutions, presents “Savoring the Best of World Flavors.” Download recipes from the DVD at: ...

Datum: 07.12.2010 19:24 • Größe: 137 MB

248) An Introduction to the Flavors of Greece

At the crossroads of Europe and Asia, Greece was once the center of the civilized world. The legacy of ancient Greece endures in our language and our ideas. Yet we know surprisingly little about this country?s rich culinary traditions. Travel to Greece where leading chefs and food authorities will...

Datum: 07.12.2010 19:18 • Größe: 26.2 MB

247) Grape, Almond, and Fennel Salad with Vanilla-Grape Vinaigrette

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? A fresh grape puree, strained and reduced, contributes a desirable body ...

Datum: 07.12.2010 14:31 • Größe: 86.4 MB

246) 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. ...

Datum: 07.12.2010 14:30 • Größe: 77 MB

245) Roasted Red Grape, Octopus and Fingerling Potato Salad

Octopus is cooked sous vide, then grilled and tossed with flat-leaf parsley, green olives, lemon zest, lime juice, good quality olive oil, and roasted fingerling potatoes. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table gra...

Datum: 07.12.2010 14:28 • Größe: 93.5 MB

244) 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 t...

Datum: 07.12.2010 14:26 • Größe: 43.8 MB

243) Moroccan Seared Pork Tenderloin

Pan-roasted spiced pork is paired perfectly with a savory and sweet Israeli couscous. The spiciness of the Moroccan flavors will pair nicely with the sweet fresh grapes, and the pomegranate molasses ties the dish together with its smoky sweet sourness. Chef Scott Samuel of the Culinary Institute of...

Datum: 07.12.2010 14:24 • Größe: 86.2 MB

242) Grilled Mahi Mahi with Red Grapes and Corn Salsa

Wherever the tomato goes, think grapes. They?re both juicy, high-acid, high-sugar fruits. It?s no surprise that grapes can often stand in for tomatoes. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this vide...

Datum: 07.12.2010 14:22 • Größe: 75.4 MB

241) Grape Sofrito on Grilled Polenta

This simple bite-size appetizer combines the flavors of a spicy, slow-cooked Spanish sofrito with the smoky flavor of a firm grilled polenta bite, balanced with the cool richness of mascarpone. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with...

Datum: 07.12.2010 14:19 • Größe: 120.4 MB

240) 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 tab...

Datum: 07.12.2010 14:12 • Größe: 52.7 MB

239) Seared Fennel and Spiced Poulet with Roasted Grapes

This simple entrée pairs sweet and spicy seasoned baby chicken with a simple pan sauce using fresh red grapes. Served with a classic lentil side, this dish is perfectly matched with the sweetness and tannins of the fresh grapes. Chef Scott Samuel of the Culinary Institute of America was asked to d...

Datum: 07.12.2010 14:09 • Größe: 83.7 MB

238) 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 ...

Datum: 07.12.2010 14:02 • Größe: 77.3 MB

237) Salmon Confit Over Lemon Spinach and Heirloom Tomato Orzo

Orzo is a form of pasta. This dish uses orzo, a type of pasta, with a variety of diced heirloom tomatoes and herbs that add texture and a light flavor to complement the salmon. Health professionals know that not all fats are alike. Good fats, canola oil among them, can even improve our health if ...

Datum: 02.11.2010 16:58 • Größe: 118.6 MB

236) Slow Oil-Poached Halibut Over Broccolini

Poaching in oil is a great technique that adds flavor to seafood without overpowering the fish. The poaching oil may be held overnight in the refrigerator and reused to poach other seafood items the next day. Health professionals know that not all fats are alike. Good fats, canola oil among them...

Datum: 02.11.2010 16:56 • Größe: 170.3 MB

235) Canola Infused Oils

The neutral flavor of Canola oil allows the flavor of other ingredients to shine. Whether you make the assertive Roasted Beet with Taragon oil, the light vanilla bean and lemon oil or the more floral Basil and lemon oil, your dishes will be stand out sensations. Health professionals know that not a...

Datum: 02.11.2010 16:55 • Größe: 151.5 MB

234) Lobster Risotto with Vanilla Bean Oil

This risotto with lobster and vanilla infused canola oil is a show-stopper that can make any occasion extra special. Health professionals know th at not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe fea...

Datum: 02.11.2010 16:54 • Größe: 161.8 MB

233) Crispy Fried Tempura Cod Over Napa Cabbage Slaw

Tempura batter is a medium thick batter that lightly coats the fish. The cooked fish should be crispy and the coating should not hide the flavor of the fish. Here it is served with a Napa Cabbage Slaw and a Green Onion and Ginger dipping sauce. Canola oil is a very versatile oil with a high smoke p...

Datum: 02.11.2010 16:52 • Größe: 153.2 MB

232) Goat Cheese Red Beet Salad with Red Beet Tarragon Oil

Roasting beets amplifies their sweetness and balances out the tart grapefruit supremes in this salad while the goat cheese gives it a cravable richness and mouth-feel. Health professionals know that not all fats are alike. Good fats, canola oil among them, can even improve our health if they repla...

Datum: 02.11.2010 16:49 • Größe: 110.9 MB

231) Lemon Vanilla Bean Canola Oil Pound Cake

This pound cake recipe reduces the amount of butter normally used in pound cake by half. The lemon zest and vanilla bean infused canola oil adds great flavor while reducing the amount of saturated fat. Not all fats are alike. Good fats, canola oil among them, can even improve our health if they r...

Datum: 02.11.2010 15:52 • Größe: 111.1 MB

230) Lemon Basil Oil Over Grilled Prawns and Pasta

Canola oil infused with Lemon and Basil makes this pasta sauce a great alternative to heavier cream-based sauces. Health professionals know that not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features...

Datum: 02.11.2010 15:50 • Größe: 103.6 MB

229) Rustic Tart

This tart is traditionally made with bread dough and spring onions. Here it is made with pastry dough and leeks that are available year-round. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate b...

Datum: 01.11.2010 18:38 • Größe: 87.5 MB

228) Barese Casserole

Chef Maggi demonstrates a traditional casserole from Bari, a coastal town in Puglia. Seafood plays an important role in the diet of any coastal region. That tradition shines in this dish of mussels with rice, potatoes and zucchini. Travel to the southeastern tip of the Italian peninsula, to the re...

Datum: 01.11.2010 18:36 • Größe: 144.9 MB

227) Shaved Fennel Salad with Orange Sauce

Chef Peppe Zullo prepares a fall salad of thinly sliced fennel and apple topped with a Clementine Orange sauce and shaved goat cheese. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both tradi...

Datum: 01.11.2010 18:34 • Größe: 34.1 MB

226) Rabbit with Winter Squash

Rabbit is a very lean meat. In this demo it is first roasted in a wood- fired oven and then braised with rosé wine and olive oil. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both tradition...

Datum: 01.11.2010 18:31 • Größe: 74 MB

225) Pork Chops with Mediterranean Herbs

These pork chops are sautéed in a cast iron pan and perfumed with fresh herbs that are cooked with them right in the pan. Then the herbs are plated along with the pork to create a truly great meal that captures the essence of the woods and fields of Puglia. Travel to the southeastern tip of the It...

Datum: 01.11.2010 18:29 • Größe: 82.6 MB

224) How to Make Pasta

Pasta can be very easy to make. In Puglia pasta is made with only durham wheat semolina flour and water. Each shape is used with a specific kind of sauce. Watch an expert turn out different shapes of pasta by hand and then try doing it yourself. Travel to the southeastern tip of the Italian peni...

Datum: 01.11.2010 18:28 • Größe: 107.3 MB

223) Orecchiette with Tomato Sauce and Goat Cheese

Nonna Rascazzo and her granddaughters make Orecchiette by hand. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This prog...

Datum: 01.11.2010 18:26 • Größe: 52.1 MB

222) Orecchiette with Borage

Borage is a green that Chef Zullo of Nuovo Paradiso Restaurant in Orsara, forages from the surrounding fields to use in this dish along with unripened tomatoes. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain ...

Datum: 01.11.2010 18:24 • Größe: 15.8 MB

221) Orecchiette con le Braciole

Chef Domenico Maggi prepares a traditional Sunday dinner in Puglia. Freshly made orecchiette pasta or ?little ears?, with meat stuffed with cheese, herbs and pancetta. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they e...

Datum: 01.11.2010 18:23 • Größe: 109.9 MB

220) Frigitelle Peppers with Tomato and Basil

Fried peppers are turned into a quick side dish by Chef Domenico Maggi. He sautés them with garden fresh tomatoes, garlic and basil. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditio...

Datum: 01.11.2010 18:20 • Größe: 34.9 MB

219) Fava e Cicoria

In this demonstration by Chef Maggi, Fava beans and potatoes are slowly cooked in a terracotta pot and served up with the traditional sides of chicory and fried peppers. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they ...

Datum: 01.11.2010 18:18 • Größe: 98 MB

218) Fava Beans with Garlic and Tomatoes

Fava beans and potatoes are stewed together with aromatics like onions, fennel and garlic in this delicious rustic dish. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and mode...

Datum: 01.11.2010 18:16 • Größe: 41.6 MB

217) Nonna Ancina?s Almond Cake

This old family recipe combines ground almonds, lady fingers, home-made almond liqueur and home made jam. You can substitute Amaretto liqueur and a jam or preserve of your choice. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authoriti...

Datum: 01.11.2010 18:14 • Größe: 74.2 MB

216) Agnolotti di Patate e Cozze

Chef Teresa Buongiorno of Gia Sotto L?Arco in Carovigno Italy, makes Agnolotti stuffed with mussels and potatoes. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culi...

Datum: 01.11.2010 18:12 • Größe: 103.3 MB

215) Puglia?s World Class Wines

A culinary tour of Puglia would not be complete without looking at wine production in the region. Puglia is Italy?s largest producer of wine and one of the top wine producers in the world. Dr. Ian d?Agata, renowned author, and director of the International Wine Academy in Rome talks about Puglia?s...

Datum: 27.10.2010 18:21 • Größe: 106.6 MB

214) Burrata: Puglia?s Molten Mozzarella

One key ingredient in the cuisine of Puglia is cheese, and there is a great variety to choose from. One cheese that stands out from the crowd is Burrata, a cheese created only about 50 years ago. Let?s see how Burrata is made in the town where it was invented. Riccardo Olanda takes us through the...

Datum: 27.10.2010 18:19 • Größe: 36.9 MB

213) A Celebration of Meat on Puglia?s Table Part 2

There are many ways to cook meat. Here are 3 recipes from 3 different chefs. 3 simple dishes that highlight the flavors and traditions of Puglia. Lamb and Potato Casserole, Baby Pork Chops with Mediterranean Herbs and Involtini Roll-ups. Enjoy this segment on the Food and Wine of Puglia produced ...

Datum: 27.10.2010 18:18 • Größe: 45.6 MB

212) A Celebration of Meat on Puglia?s Table Part 1

The people of Puglia don?t necessarily eat meat every day. But meat does hold an important place on the menu. Come with us to a Fornello Pronto in the town of Cisternino where meat in roasted in wood-fired ovens. Then see a rabbit dish that also starts out in a live-fire oven and a slow braised p...

Datum: 27.10.2010 18:16 • Größe: 84.7 MB

211) Cotto e Crudo: Seafood at Tuccino

With more than 400 miles of coastline, seafood plays a major role in Puglia?s kitchen. Travel to Polignano a Mare to the Tuccino Restaurant and see how they serve fresh fish in a variety of ways. All in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in a...

Datum: 27.10.2010 18:02 • Größe: 27.5 MB

210) Bread from the Wood-Fired Ovens of Altamura

Italy is a country of bread lovers, but if you ask any Italian what?s the best bread in italy, chances are they will say Pane di Altamura, the bread of Altamura. Come in and see the wood-fired ovens of the Santa Chiara Bakery in Altamura, established in 1423. Owner Vito Macella takes us on a tour ...

Datum: 27.10.2010 18:01 • Größe: 45.8 MB

209) The Artisan Pastas of Benedetto Cavalieri

There are many commercial pasta makers in Puglia. One of the oldest and best known is Benedetto Cavalieri. Their pasta is made in the old artisinal method to better preserve the nutty flavor of the wheat, and it is shipped world-wide. We will follow Andrea Cavalieri on a tour of their factory in ...

Datum: 27.10.2010 17:58 • Größe: 42.3 MB

208) Modern Menus

Chef Teresa Buongiorno looks to other regions of Italy for ideas and techniques which she uses with traditional Pugliese ingredients to create a fusion of old and new. The customers at her restaurant, Gia Sotto l?Arco, appreciate her efforts in this segment on the Food and Wine of Puglia produced b...

Datum: 27.10.2010 17:56 • Größe: 40.4 MB

207) Hand-made Pastas

In Puglia, each type of pasta has its own specific type of sauce. Chef Zullo of Nuovo Paradiso Restaurant demonstrates how to shape a variety of pastas all from one basic dough. And after making her own pasta, Chef Cantoro from Lecce makes a dish with fried pasta and chick peas called Ciceri e Tria...

Datum: 27.10.2010 17:55 • Größe: 79.8 MB

206) A Lesson in Orecchiette

A chef in Puglia should be a talented pasta maker, or know someone who is. Unlike pasta in the Italian north, fresh pasta in Puglia is made only with hard durum-wheat semolina flour and water. The Pasta Makers at Antichi Sapori Restaurant make Orecchiette, Little Ears, by hand and then Chef Zito w...

Datum: 27.10.2010 17:53 • Größe: 35.1 MB

205) Fresh from the Gardens

The cuisine of Puglia combines a wide range of greens both cultivated and foraged, including wild cardoons, dandelion greens, chicories, wild mallow and fennel greens, borage and mustard greens. The concept of garden to table is vividly illustrated in this segment on the Food and Wine of Puglia prod...

Datum: 27.10.2010 17:51 • Größe: 85.1 MB

204) Expressive and Essential: Extra-Virgin Olive Oil

Olive oil is one of the most important products of Puglia. The foundation for most of its cuisine and a backbone of the economy. Find out what makes a great olive oil in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Pu...

Datum: 27.10.2010 17:48 • Größe: 81.7 MB

203) Introduction to the Food and Wine of Puglia

Travel to the southeastern tip of the Italian peninsula, the heel of Italy?s boot. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This is the first of a 12 part series produced by The Culinary Institute...

Datum: 27.10.2010 17:44 • Größe: 129.5 MB

202) 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 oi...

Datum: 21.09.2010 14:40 • Größe: 95.3 MB

201) Three Bean Minestrone

The Italians are masters at making vegetables flavorful. Minestrone is another example of a soup inspired by the seasons. The name comes from the Italian term minestra, meaning soup. Using multiple varieties of beans adds a multitude of colors, shapes, sizes, and textures that make this light, flavo...

Datum: 21.09.2010 14:34 • Größe: 69.7 MB

200) 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,...

Datum: 21.09.2010 14:33 • Größe: 85.7 MB

199) Black Bean Omelet with Avocado Salsa Verde

Consumers are increasingly seeking options for breakfast that provide long-lasting energy and a good nutrition story. In this Mexican-inspired omelet the black beans contribute protein, fiber, and slowly digested carbohydrate that keep the diner satisfied all morning long. More good nutrition news: ...

Datum: 21.09.2010 14:31 • Größe: 79.8 MB

198) 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 di...

Datum: 21.09.2010 14:29 • Größe: 101.9 MB

197) Cajun Red Beans & Rice

Red beans and rice is the official Monday dish in New Orleans, available on menus in restaurants all over town. Red beans and rice is typically served with smoked sausage, but it is also a wonderful accompaniment to fried chicken, a menu item that continues to grow in popularity in the U.S. Recipe a...

Datum: 21.09.2010 14:28 • Größe: 54.1 MB

196) Spiced Black Bean Burgers

Americans are increasingly seeking vegetarian menu options. The increase in what is being called “flexitarian” eating is being driven by concerns about health and the environment. This vegetarian burger is flavorful and satisfying and the texture is dense yet moist, like a juicy sirloin ...

Datum: 21.09.2010 14:26 • Größe: 60.8 MB

195) Tuscan Bread & Bean Soup

Ribbolita is a classic Tuscan dish, a celebration of beans, seasonal vegetables, and the first press of extra virgin olive oil. The addition of bread turns a light soup into a satisfying dish that can be served as a main course. Add another layer of flavor by grating some aged Parmeggiano Reggiano o...

Datum: 21.09.2010 14:24 • Größe: 88.7 MB

194) Classic Baked Beans

Baked beans are an American classic. This updated version is perfectly balanced with sweetness from the molasses and brown sugar, smokiness from the bacon, and a bit of acid from the onion, mustard, and tomato paste. Using two different colors of beans creates more visual interest. Go to the recipe...

Datum: 21.09.2010 14:16 • Größe: 63.6 MB

193) 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 ...

Datum: 16.09.2010 16:58 • Größe: 133.9 MB

192) Churrascaria

Travel to the South American nations of Peru and Brazil, where leading chefs and food authorities demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Foodsolutions, presents “Savoring the Best of World Flavors,” th...

Datum: 14.07.2010 13:00 • Größe: 1 KB

191) Feijoada

Datum: 07.07.2010 13:00 • Größe: 34.8 MB

190) Moqueca

Datum: 30.06.2010 13:00 • Größe: 31.2 MB

189) Farinha House

Datum: 23.06.2010 13:00 • Größe: 25.1 MB

188) Bahia Market

Datum: 16.06.2010 13:00 • Größe: 14 MB

187) Mara Salles

Datum: 09.06.2010 13:00 • Größe: 52.1 MB

186) Alex Atala

Datum: 02.06.2010 13:00 • Größe: 38.1 MB

185) Sao Paulo Markets

Datum: 26.05.2010 13:00 • Größe: 41.4 MB

184) Exploring Brazil

Datum: 19.05.2010 13:00 • Größe: 39.6 MB

183) Potato au Gratin

America’s favorite weekday dishes - from pizza to burgers to mac ‘n’ cheese - get a style boost when prepared with French cheese. Adding French cheese to homestyle classics is one way to show that you’re a cook with flair. Suddenly that grilled-cheese sandwich isn’t j...

Datum: 18.05.2010 13:00 • Größe: 111.1 MB

182) A Harvest Feast

Datum: 12.05.2010 13:00 • Größe: 70.7 MB

181) Mini Goat Cheese Pizza

Datum: 11.05.2010 13:00 • Größe: 94.7 MB

180) Highland Cooking

Datum: 05.05.2010 13:00 • Größe: 117.2 MB

179) Macaroni and Cheese

Datum: 04.05.2010 13:00 • Größe: 142.2 MB

178) The Amazon

Datum: 28.04.2010 13:00 • Größe: 64.8 MB

177) Lasagne with Roasted Vegetables

Datum: 27.04.2010 13:00 • Größe: 112.2 MB

176) Asian Influences in Peru

Datum: 21.04.2010 13:00 • Größe: 84.1 MB

175) Triple Cream Ice Cream

Datum: 20.04.2010 13:00 • Größe: 50.3 MB

174) Pisco

Datum: 14.04.2010 13:00 • Größe: 56.3 MB

173) Camembert Cheese Sandwich and Tomato Soup

Datum: 13.04.2010 13:00 • Größe: 100.1 MB

172) Anticuchos

Datum: 07.04.2010 13:00 • Größe: 26 MB

171) Blue Cheese Burger

Datum: 06.04.2010 13:15 • Größe: 74.3 MB

170) Causa

Datum: 31.03.2010 13:00 • Größe: 33.5 MB

169) Fromage Lasagna with Roasted Vegetables

Datum: 30.03.2010 13:15 • Größe: 56.8 MB

168) Where Ceviche Was Born

Datum: 24.03.2010 13:00 • Größe: 78 MB

167) Apple Pie

Datum: 23.03.2010 13:15 • Größe: 137.8 MB

166) Lima: Destination Dining

Datum: 17.03.2010 13:00 • Größe: 34.1 MB

165) Cheese and Mushroom Fritata

Datum: 16.03.2010 13:15 • Größe: 85.8 MB

164) 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 Podca...

Datum: 15.03.2010 19:03 • Größe: 51.2 MB

163) Brining Part 2 - Pork Chops & Turkey

Datum: 15.03.2010 19:00 • Größe: 67.5 MB

162) How to Set Up a Cheese Board

Datum: 15.03.2010 18:57 • Größe: 86.1 MB

161) Chocolate

Datum: 15.03.2010 18:54 • Größe: 209.2 MB

160) An Introduction to Quality Ingredients

Datum: 15.03.2010 18:52 • Größe: 7.7 MB

159) Types of Cured Meats

Datum: 15.03.2010 18:50 • Größe: 90.7 MB

158) Oils Part 3 - Seared Cod with Lemon Vinaigrette

Datum: 15.03.2010 18:48 • Größe: 59.7 MB

157) Oils Part 2

Datum: 15.03.2010 18:46 • Größe: 10.6 MB

156) Oils Part 1

Datum: 15.03.2010 18:43 • Größe: 38.1 MB

155) Baby Back Ribs

Datum: 15.03.2010 18:41 • Größe: 37.1 MB

154) Types of Salts

Datum: 15.03.2010 18:36 • Größe: 54.2 MB

153) Sandwiches Part 2

Datum: 15.03.2010 18:31 • Größe: 77 MB

152) Sandwiches Part 1

Datum: 15.03.2010 18:27 • Größe: 39.6 MB

151) Vinegar Part 3

Datum: 15.03.2010 17:35 • Größe: 23.8 MB

150) Vinegar Part 2

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 finestingredients available to today’s American cooks. Download Podca...

Datum: 15.03.2010 17:31 • Größe: 43 MB

149) Vinegar Part 1

Datum: 15.03.2010 17:27 • Größe: 59.3 MB

148) Peru?s Kitchen

Datum: 10.03.2010 13:00 • Größe: 27.5 MB

147) Cheese Fondue

Datum: 09.03.2010 13:15 • Größe: 71.1 MB

146) Exploring Peru

Datum: 03.03.2010 13:00 • Größe: 36.8 MB

145) Bing Cherry Compote and Brillat Savarin

Datum: 02.03.2010 13:15 • Größe: 50.2 MB

144) World Culinary Arts DVD Volume 4 Introduction

Datum: 24.02.2010 16:39 • Größe: 25.7 MB

143) Ham and Cheese Caserole

Datum: 23.02.2010 13:15 • Größe: 49 MB

142) An Introduction To The Cheeses of France

Datum: 17.02.2010 17:18 • Größe: 15.9 MB

141) Potato Gratin 16×9 format test

Download Podcast Video

Datum: 01.02.2010 18:44 • Größe: 87.1 MB

140) Puglia QT Conv.

Download Podcast Video

Datum: 28.01.2010 17:21 • Größe: 152 MB

139) Puglia non Apple test

Download Podcast Video

Datum: 28.01.2010 16:14 • Größe: 280.2 MB

138) puglia apple tv test

Download Podcast Video

Datum: 28.01.2010 16:02 • Größe: 191.2 MB

137) Puglia Ipod test

Download Podcast Video

Datum: 28.01.2010 16:01 • Größe: 62.8 MB

136) Tunisian Spiced Chicken Skewers with Pomegranate Dressing

Choosing dietary fats wisely is the first step toward a more healthful diet, which is why canola oil is featured in this recipe. This is one of the recipes developed by the chefs at The Culinary Institute of America at Greystone. as an industry service for CanolaInfo.org, Download Podcast Video

Datum: 22.01.2010 15:15 • Größe: 117.7 MB

135) Chiffon Sponge Cake

Datum: 22.01.2010 15:12 • Größe: 121.6 MB

134) Crab Cakes with Warm Black Truffle Vinaigrette

Datum: 22.01.2010 15:10 • Größe: 250.4 MB

133) Brick Pressed Cuban Sandwich

Datum: 22.01.2010 15:08 • Größe: 41.5 MB

132) Savory Spinach Bacon Ricotta Fritters

Datum: 22.01.2010 15:06 • Größe: 120.1 MB

131) Grilled Vegetables with Nicoise Aioli

Datum: 22.01.2010 14:55 • Größe: 165 MB

130) Mayonnaise

Datum: 22.01.2010 14:50 • Größe: 62.3 MB

129) Parsnip vichyssoise with Apple Horseradish Oil

Datum: 22.01.2010 14:47 • Größe: 67.4 MB

128) Smoked Yukon Gold Potato Salad

Datum: 22.01.2010 14:45 • Größe: 113.5 MB

127) Pie Crust

Datum: 22.01.2010 14:41 • Größe: 133.6 MB

126) Simple Press in Pan Pie Crust

Datum: 22.01.2010 14:37 • Größe: 42.6 MB

125) Oyster Mushroom Ceviche with Avocado and Pink Grapefruit

Datum: 21.01.2010 20:38 • Größe: 92.5 MB

124) Romesco Sauce

Datum: 18.12.2009 20:26 • Größe: 35.8 MB

123) Asian Spicy Noodles

Datum: 18.12.2009 20:23 • Größe: 137.7 MB

122) Artichoke and Fennel Side Dish

Datum: 18.12.2009 20:20 • Größe: 92 MB

121) Almond Scones

Today’s healthy baking is not about denial and restriction, but about replacing less healthful ingredients with those that truly promote wellness. Video demos with instructors from The Culinary Institute of America at Greystone illustrate how to use California almonds in every format to enhan...

Datum: 18.12.2009 16:24 • Größe: 63.9 MB

120) Almond Rosemary Cookies

Datum: 18.12.2009 16:22 • Größe: 85.9 MB

119) Almond Parfait

Datum: 18.12.2009 16:20 • Größe: 84.9 MB

118) Almond Chocolate Ice Cream

Datum: 18.12.2009 16:18 • Größe: 60.3 MB

117) Almond Grain Bread

Datum: 18.12.2009 16:15 • Größe: 95.8 MB

116) Almond Fig Bread

Datum: 18.12.2009 16:12 • Größe: 91.2 MB

115) Almond Cake

Today’s healthy baking is not about denial and restriction, but about replacing less healthful ingredients with those that truly promote wellness. Video demos with instructors from the Culinary Institute of America at Greystone illustrate how to use California almonds in every format, to enha...

Datum: 17.12.2009 15:40 • Größe: 98.3 MB

114) 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. Download Podcast Video

Datum: 02.10.2009 16:39 • Größe: 51.8 MB

113) Gluten-Free Pizza

Chef Richard Coppedge makes a gluten-free pizza using one of the five flour blends he developed. This is program is one of seven podcasts that demonstrates a technique outlined by Chef Coppedge in his book, Gluten-Free Baking with the Culinary Institute of America. Whether you’re a first time ...

Datum: 17.06.2009 14:26 • Größe: 51.3 MB

112) Brewing Coffee: Best Practices

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 processe...

Datum: 11.06.2009 18:44 • Größe: 37.4 MB

111) Molten Coffee Truffle Cakes with Vanilla Coffee Crème Anglaise

Datum: 11.06.2009 18:42 • Größe: 77.8 MB

110) Pairing Desserts with Coffee

Datum: 11.06.2009 18:41 • Größe: 76.2 MB

109) Coffee Crackers with Aged Port Cheddar Spread

Datum: 11.06.2009 18:38 • Größe: 48.1 MB

108) Evaluate Coffee: A Professional Cupping

Datum: 11.06.2009 18:37 • Größe: 210.8 MB

107) Espresso Excellence

Datum: 11.06.2009 18:35 • Größe: 20 MB

106) Espresso & Chili Rubbed Flat Iron Steak with Warm Chipotle-Tomato Jam and Syrah

Datum: 11.06.2009 18:33 • Größe: 59.6 MB

105) The Latte Challenge

Datum: 11.06.2009 18:33 • Größe: 24.9 MB

104) Coffee Coloradito Mole

Datum: 11.06.2009 18:32 • Größe: 122.9 MB

103) Apple Jack Ribs Smoked Over Coffee Beans with Coffee Barbecue Sauce

Datum: 11.06.2009 18:31 • Größe: 38.2 MB

102) Caribbean Shrimp Tropical Salad With Lime Vinaigrette

Datum: 11.06.2009 18:08 • Größe: 73.8 MB

101) Into the Coffee Zone: An Introduction with Major Cohen of Starbucks Coffee

Datum: 11.06.2009 17:57 • Größe: 64.2 MB

100) Learn What Makes a Great Latte

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 the...

Datum: 11.06.2009 17:09 • Größe: 36.2 MB

99) North African Scallops, Avocado, Preserved Lemons, and Soy Air

Mourad Lahlou and Paula Wolfert demonstrate North African Scallops, Avocado, Preserved Lemons, and Soy Air. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor Odyssey: Preserving and...

Datum: 13.01.2009 23:52 • Größe: 183.6 MB

98) Moroccan R?fessa with Cornish Hens between Two Fires

Rafih Benjelloun and Paula Wolfert demonstrate Moroccan R?fessa with Cornish Hens between Two Fires. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor Odyssey: Preserving and Reinve...

Datum: 13.01.2009 23:49 • Größe: 203.4 MB

97) Tunisian M?Hammas Au Poisson Seche

Haouari Abderrazak, Paula Wolfert, and Anissa Helou demonstrate Tunisian M?Hammas Au Poisson Seche. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor Odyssey: Preserving and Reinve...

Datum: 13.01.2009 23:43 • Größe: 272 MB

96) Sage Roasted Grouper, Beetroot Creme and Goat Cheese Ravioli

Joan Nathan and Meir Andoni demonstrate Sage Roasted Grouper, Beetroot Creme and Goat Cheese Ravioli. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor Odyssey: Preserving and Reinv...

Datum: 13.01.2009 23:37 • Größe: 134.7 MB

95) Roasted Cauliflower with Tehini and Silan

Roasted Cauliflower with Tehini and Silan Joan Nathan and Erez Komorovsky demonstrate Roasted Cauliflower with Tehini and Silan Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor O...

Datum: 13.01.2009 23:34 • Größe: 82.9 MB

94) The Contemporary Cooking of Israel with Joan Nathan

The Contemporary Cooking of Israel with Joan Nathan JOAN NATHAN is Washington D.C.-based author of 10 cookbooks, including Jewish Cooking in America, The Foods of Israel Today, and Joan Nathan?s Jewish Holiday Cookbook. She is currently working on a new cookbook on the foods of the Jews of France. P...

Datum: 13.01.2009 23:31 • Größe: 41.2 MB

93) Savoring Southern Italy: A Taste of Apulia

Nancy Harmon Jenkins and Domenico Maggi discuss Southern Italian foods and culinary traditions with a focus on the Italian region of Apulia. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterrane...

Datum: 13.01.2009 21:24 • Größe: 80.7 MB

92) Italian Torta de Ricotta

Italian Torta de Ricotta Chefs Teresa Buongiorno and Domenico Maggi demonstrate the preparation of Italian Torta de Ricotta. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor Odysse...

Datum: 13.01.2009 21:19 • Größe: 85.5 MB

91) Italian Cecamariti (Dried Pea Soup with Croutons)

Italian Cecamariti (Dried Pea Soup with Croutons) Chefs Domenico Maggi and Antonio De Rosa demonstrate the preparation of Italian Cecamariti (dried pea soup with croutons). Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conferenc...

Datum: 13.01.2009 21:13 • Größe: 138.6 MB

90) Greek Eggplant Rolls stuffed with Mussel Saganaki

Aglaia Kremezi and Yiannis Baxevanis, the executive chef-owner of Ergastiri and Giorti Baxevanis in Athens, demonstrate Eggplant Rolls stuffed with Mussel Saganaki. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference ...

Datum: 13.01.2009 20:59 • Größe: 85.6 MB

89) Greek Taramosalata with Michaela Isabella

Michaela Isabella, executive chef of Zaytinya, presents his interpretation of Taramosalata. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor Odyssey: Preserving and Reinventing Tr...

Datum: 13.01.2009 20:53 • Größe: 75.8 MB

88) Spanish Saffron Paella

Watch the preparation of a classic Spanish saffron paella with commentary from Gerry Dawes and María José San Román. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor Odyssey: Pres...

Datum: 13.01.2009 20:40 • Größe: 0 KB

87) Tasting Sicily: Compelling Flavors of an Ancient Landscape ? Part I

Tasting Sicily: Compelling Flavors of an Ancient Landscape (Part One) With Clifford Wright, Piero Selvaggio, and Ciccio Sultano Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor Od...

Datum: 13.01.2009 20:31 • Größe: 0 KB

86) Tasting Sicily: Compelling Flavors of an Ancient Landscape ? Part II

Tasting Sicily: Compelling Flavors of an Ancient Landscape (Part Two) With Clifford Wright, Piero Selvaggio, and Ciccio Sultano. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor ...

Datum: 13.01.2009 20:29 • Größe: 0 KB

85) The Greek Live Fire Kitchen

The Greek Live Fire Kitchen with Aglaia Kremezi, Diane Kochilas, Christoforos Peskias, and Jim Botsacos. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival. A Mediterranean Flavor Odyssey: Preserving and Re...

Datum: 13.01.2009 20:23 • Größe: 0 KB

84) Interviews and insights from Mediterranean chefs and food experts

Interviews and insights from Mediterranean chefs and food experts. Featured in this video are Nancy Harmon Jenkins, Paul Bartolotta, Jim Botsacos, Joan Nathan, Antonia Trichopoulou, and Clifford Wright. Presented by The Culinary Institute of America. Video highlights from the 11th Annual Worlds of ...

Datum: 13.01.2009 20:21 • Größe: 0 KB

83) The 2008 Worlds of Flavor Conference

The Culinary Institute of America presents the 11th Annual Worlds of Flavor® International Conference & Festival A MEDITERRANEAN FLAVOR ODYSSEY: PRESERVING AND REINVENTING TRADITIONS FOR MODERN PALATES November 6?8, 2008 The Culinary Institute of America at Greystone Napa Valley, California D...

Datum: 13.01.2009 19:09 • Größe: 0 KB

82) Discovering Rioja

Discovering Rioja: An Educational Documentary on the Wines of Rioja, Spain In this first-of-its-kind Web cast initiative, Spain’s most famous wine region comes directly to you. Experience Rioja as if you were there, as you watch interviews with its leading winemakers and chefs and tour the vin...

Datum: 10.09.2008 20:17 • Größe: 0 KB

81) Rioja: Introducing Adrian Murcia

One of Rioja?s most passionate advocates is Adrian Murcia, the young assistant sommelier at Chanterelle in New York City. Adrian has made numerous trips to the region since his college days?most memorably, with a group of young American sommeliers. Aware than many sommeliers don?t know Rioja firstha...

Datum: 10.09.2008 20:12 • Größe: 0 KB

80) The Landscape of Rioja

Situated in north-central Spain, between Madrid and Bilbao, Rioja covers a territory about the size of Delaware. For most of its 60-mile length, it follows the contours of the Ebro River, with the Sierra de Cantabria mountains defining its northwest border, and a series of mountain ranges to the so...

Datum: 10.09.2008 20:11 • Größe: 0 KB

79) The Climate of Rioja

The mountains surrounding Rioja affect the wind and rainfall patterns and help to keep summer temperatures moderate. They also encourage the critical night-time temperature drops that preserve acidity in the ripening grapes. Thanks to the mountains, Rioja’s footprint resembles an inverted V, ...

Datum: 10.09.2008 20:10 • Größe: 0 KB

78) Rioja: Soil Types and Terrior

Of course, Rioja’s moderate weather is only one factor in grape quality. Soils matter, too, and Rioja’s best winemakers have a sophisticated understanding of the region’s exceedingly complex geology. From the fertile alluvial soils near the river to the limestone bedrock in the hil...

Datum: 10.09.2008 20:09 • Größe: 0 KB

77) Rioja?s Sub-Regions

Because Rioja’s rivers originate in its limestone-rich mountains, even the soils on the valley floor contain considerable limestone, or calcium carbonate. On the hillsides, the soils can change dramatically with modest changes in elevation, shifting from chalky limestone to soils rich in clay ...

Datum: 10.09.2008 20:07 • Größe: 0 KB

76) Rioja: The Kingdom of Tempranillo

Despite all the refinement in vineyard practices in recent years, one aspect hasn’t changed. Rioja remains the kingdom of Tempranillo, the one place on earth where this noble variety expresses itself to the fullest. Order the free DVD of this series at CIAprochef.com/rioja. Download Podcast...

Datum: 10.09.2008 20:05 • Größe: 0 KB

75) Rioja: Other Grape Varieties

Many red Riojas include varieties beyond Tempranillo. Three other red grapes are permitted in wines that carry the DOCa designation. Garnachaknown in France as Grenachegives strength and warmth to blends. It thrives in Rioja Baja. Mazuelo, known elsewhere as Carignane, contributes tannin and acidity...

Datum: 10.09.2008 20:04 • Größe: 0 KB

74) The History of Rioja

Certainly Rioja has a long history as a winemaking region, stretching back to Roman times. But its modern history has been uneven, the boom times alternating with periods of struggle. Victor Pascual, president of the Consejo Regulador, or regulatory council of Rioja, divides the past 150 years into ...

Datum: 10.09.2008 20:01 • Größe: 0 KB

73) Rioja: Where Patrimony Meets Passion

What is it that keeps Rioja?s sons and daughters rooted here and so committed to the dreams of their fathers? Perhaps that?s the price for growing up in a land synonymous with wine and with 2000 years of winemaking history. Download Podcast Video

Datum: 10.09.2008 20:00 • Größe: 0 KB

72) Rioja: Lopez de Heredia

The two sisters who run Lopez de Heredia are the fourth generation to manage this distinguished bodega, one of the most proudly traditional wineries in Rioja. Change happens slowly here; the sisters? respect for their family?s past is profound. Visiting the Lopez de Heredia cellars and drinking a bo...

Datum: 10.09.2008 19:57 • Größe: 0 KB

71) Rioja: Marqués de Murrieta

Peruvian by birth, the first Marqués de Murrieta spent three years studying winemaking in Bordeaux in the late 1840s and absorbed many French techniques before returning to Rioja to launch his own enterprise in 1852. His was the first Rioja bodega to age wine in oak barrels, a practice considered ex...

Datum: 10.09.2008 19:56 • Größe: 0 KB

70) Rioja: Marques de Caceres

Rioja’s magnificent red wines tend to overshadow its whites, but the region’s white wines appeal to many, especially sommeliers and collectors who admire the wines’ astonishing ability to age. Made largely from the Viura grape, Rioja whites from traditional producers such as Lopez ...

Datum: 10.09.2008 19:53 • Größe: 0 KB

69) The Community of Rioja

In many ways, the Rioja region is the Spain of our imagination, a sun-splashed land where leafy vines cling silently to gentle slopes, soaking up warmth and finding nourishment in rocky soils that look like they have nothing to give. As they have since time immemorial, shepherds lead their flocks do...

Datum: 10.09.2008 18:53 • Größe: 0 KB

68) Rioja?s Bodega David Moreno

Every year, more than 12,000 wine lovers come to the tiny village of Badarán to visit the bodega of David Moreno. The grandson of a vintner, Moreno left Rioja as a young man, when his prospects looked bleak, but a fascination with wine pulled him back. Download Podcast Video

Datum: 10.09.2008 18:49 • Größe: 0 KB

67) The Architecture of Rioja

Download Podcast Video

Datum: 10.09.2008 18:47 • Größe: 0 KB

66) Rioja: Tradition vs Modernity

Download Podcast Video

Datum: 10.09.2008 18:46 • Größe: 0 KB

65) The Question of Rioja?s Wine Labels

Download Podcast Video

Datum: 10.09.2008 18:43 • Größe: 0 KB

64) The Evolution of Rioja Wines

Download Podcast Video

Datum: 10.09.2008 17:49 • Größe: 0 KB

63) Rioja?s Modern Cuisine

From the avant-garde restaurants of Ferran Adrià, Juan Mari Arzak and their disciples, where chefs are pioneering not just new dishes but whole new ways of cooking?.to La Vieja Bodega in Casalarreina, whose deep, dim cellar holds Rioja?s history?to the boisterous men?s dining clubs of the Basque Cou...

Datum: 10.09.2008 17:46 • Größe: 0 KB

62) The Gastronomy of Rioja

On its home ground, Rioja wine has a rich supporting cast: the region?s raw materials include pasture-raised lamb, wild game, suckling pig, asparagus, wild mushrooms, glistening sweet peppers and eggplant. Vegetable farming thrives along the banks of the Ebro River, filling local markets with fresh...

Datum: 10.09.2008 17:43 • Größe: 0 KB

61) Pairing Rioja Wines with Food

American sommeliers and wine consumers are still mastering Rioja?s multiple styles and how they pair with food. With that objective, several wine professionals who are Rioja aficionados gathered at the Williams Center for Flavor Discovery at the Culinary Institute of America at Greystone, in St. Hel...

Datum: 10.09.2008 17:41 • Größe: 305.5 MB

60) Sicily: Signora Rosalba Lo Greco

Her name is Rosalba Lo Greco and she cooks for Barone Pietro Beneventano at his agriturismo, or farmhouse inn, Case del Feudo, outside Siracusa. She learned to cook, Rosalba says, from watching her grandmother. My mother was a terrible cook, she told us, but every summer she sent me to spend three m...

Datum: 27.08.2008 00:22 • Größe: 0 KB

59) Sicily: Chef Franco Crivello

East of Palermo on Sicily?s north coast is a fishing village called Porticello where the day boats go out every morning to harvest what?s in the nets that were set the day before. Chef Franco Crivello has his restaurant here?he calls it Frank the Fisherman, Francu U Piscaturi, but its proper name is...

Datum: 27.08.2008 00:19 • Größe: 0 KB

58) Sicily: Ristorante Majore

In the hills north of Ragusa?the Monti Iblei, they?re called?there?s an unusual restaurant that?s famous all over Sicily ? maybe all over Italy ? famous because nothing is served here but pork. In fact, the restaurant?s motto is: Qui si magnifica il porco?here pork is glorified. And it?s true. From...

Datum: 27.08.2008 00:13 • Größe: 0 KB

57) Sicilian Seafood

Surrounded as it is by three seas?the Tyhrrenian, the Mediterranean, and the Ionian, it?s no wonder that seafood plays a prominent role on the Sicilian table. The variety is simply astounding?anchovies and sardines, squid, calamari and octopus, a huge variety of mussels and clams, tiny sweet shrimp ...

Datum: 27.08.2008 00:11 • Größe: 0 KB

56) Sicilian Cheese

Different climates, different terrains, mean that even a product as simple as cheese is produced in dozens of different varieties from mountains and valleys, from the sea coast and from inland plateaus, all over Sicily. Francesco Guccione, who, with his partner Boni, has a tidy shop called La Dispen...

Datum: 27.08.2008 00:08 • Größe: 0 KB

55) The Wines of Sicily

At the opposite end of the island, on the very slopes of the Etna volcano, the Benanti family is also proving that old vines and new ideas go hand in hand to produce superior wines?so superior that in 2007 Benanti was named winery of the year by the prestigious Italian magazine Gambero Rosso. Downlo...

Datum: 27.08.2008 00:03 • Größe: 0 KB

54) Trapani Seafood Couscous

Nearby, in Trapani, we discovered something the Arabs brought to Sicily?or so they say?when they occupied the island more than a thousand years ago. This is couscous. Pino Maggiore, chef and owner of the trattoria Cantina Siciliana in the heart of Trapani’s old ghetto, showed Steve Jilleba, ex...

Datum: 26.08.2008 23:59 • Größe: 0 KB

53) Vietnam: Introduction

Travel with Mai Pham, (My Fom) a chef, cookbook author and Vietnamese food authority, through the street-food stalls of Hanoi and the floating markets of the Mekong. Download Podcast Video

Datum: 26.08.2008 23:52 • Größe: 214.3 MB

52) Ho Chi Minh City, Vietnam

Our culinary adventure in Vietnam ends in Ho Chi Minh City, still informally known as Saigon. Ingredients and cooks from all over the country converge on this hustling city, the country?s largest, and despite Saigon?s wealth of sophisticated restaurants, there may be no more enjoyable place to eat i...

Datum: 26.08.2008 23:51 • Größe: 45.8 MB

51) Banh Mi: Vietnamese Sandwich with a French Accent

Fusion food is nothing new. On the streets of Vietnam, sidewalk vendors sell a popular sandwich that reflects the country?s history in every bite. Banh mi, (Bahn Mee) Vietnam?s version of a baguette sandwich, shows the obvious influence of both China and France, countries that had a long presence h...

Datum: 26.08.2008 23:48 • Größe: 302.8 MB

50) Vietnam North to South: A Cook?s Diary

The slender, serpentine profile of Vietnam extends nearly 1,000 miles from north to south, but measures just thirty miles across at its narrowest. Bordered by China to the north, and Laos and Cambodia to the west, this lengthy country can boast an astonishing range of landscapes and climates. In the...

Datum: 26.08.2008 23:46 • Größe: 256.5 MB

49) Coconut in the Vietnamese Kitchen

Fresh coconut is one of the mainstays of the market. Young coconut, which hasn?t formed a hairy shell yet, is sweet and juicy, and vendors shave it on the spot for use in salads or for a quick snack. Note the clever knife, with its central slit, used to shave fruits and vegetables. It?s the Vietname...

Datum: 26.08.2008 23:45 • Größe: 84.1 MB

48) Rice: Vietnam?s Foundation Grain

It is hardly an exaggeration to say that Vietnam runs on rice. The humble grain is the country?s most important crop, and the major source of calories in the diet. Vietnam is the world?s second-largest rice exporter, after Thailand, a huge achievement for such a small country. Vast rice paddies blan...

Datum: 26.08.2008 23:43 • Größe: 236.9 MB

47) Vietnamese pho bo

In the early morning hours, on side streets and street corners, Hanoi?s hard-working cooks begin setting up their pho stations. A soup, a meal, a national treasure?pho is a widespread addiction. Many Vietnamese start the day with a steaming bowl of this divine noodle soup. Often mispronounced, but ...

Datum: 26.08.2008 23:42 • Größe: 614.3 MB

46) Vietnamese home cooking

For a closeup look at southern Vietnamese cooking, let?s join Mai Pham on a visit to her grandmother and aunt in the village of Quoi Son (Kway son) near the city of My Tho (My Toe). Mai and her aunt will prepare a Southern-style meal featuring water spinach seared with garlic over a brisk wood fir...

Datum: 26.08.2008 23:38 • Größe: 69.6 MB

45) Sicily: Chef Carmelo Chiaramonte Demonstration

Back in his restaurant, Il Cociniero, in the hotel Katane Palace, Carmelo shows us how to make one of Sicily?s most important dishes: A baroque caponata. . . and caponata is one of the signature dishes of Sicily, made with eggplant, and peppers, and tomatoes, and many other ingredients depending on ...

Datum: 12.08.2008 17:55 • Größe: 0 KB

44) Sicily: An Introduction

This is the Mediterranean, in the old language it meant the middle of the world ?medi-terranea? ? and that?s what it was for the ancients, the very center of the known world. Today it?s a delectable center of the culinary world, and at the center of that center is Sicily, right in the heart of the...

Datum: 12.08.2008 17:50 • Größe: 0 KB

43) Sicily: Fresh Ingredients

Download Podcast Video

Datum: 12.08.2008 17:48 • Größe: 0 KB

42) Sicily: The History

Download Podcast Video

Datum: 12.08.2008 17:47 • Größe: 0 KB

41) Sicily: Carmelo Chiaramonte: Market visit

In Sicilian markets like this one in Catania where we spent time with another top Sicilian chef, Carmelo Chiaramonte from the restaurant Il Cuciniere?the cook– in Catania Carmelo orders his fruits and vegetables, like his fish, directly from the market, from suppliers who make sure he gets the...

Datum: 12.08.2008 17:30 • Größe: 0 KB

40) Sicily: Chef Ciccio Sultano

One of Sicily?s most acclaimed chefs?and the only one with two Michelin stars?is Ciccio Sultano. At his elegant small restaurant Il Duomo in Ragusa he delivers the kind of simple chic food that would not be out of place on a restaurant menu in Milano?or Barcelona for that matter. But it?s always tie...

Datum: 12.08.2008 17:24 • Größe: 0 KB

39) Savoring the Best of World Flavors: Sicily and Vietnam

From the vivid street markets of Vietnam, perfumed with tropical fruits?to sun-warmed Sicily and the coastal town of Trapani, where seafood couscous is the signature dish?the world of food takes us places beyond imagining. For a chef, every journey brings new tastes, new ingredients, new skills and...

Datum: 12.08.2008 06:18 • Größe: 0 KB

38) Exploring the Cuisine of Istanbul

Istanbul by night. A sparkling city steeped in history, a glistening jewel on the Bosphorus. By day, this great metropolis greets visitors with grand bazaars and glorious spice markets? with wide, open-air plazas and serpentine back streets. The only city in the world that straddles two continents, ...

Datum: 09.08.2007 22:45 • Größe: 0 KB

37) Singapore: The Gastronomic Melting Pot of Southeast Asia

Singapore: a city, an island, a modern Asian nation. This captivating country at the crossroads of Southeast Asia has multiple identities, countless mysteries and a culture woven from many threads. Now a bustling, orderly metropolis with one of the busiest ports in Asia, Singapore has long been a ma...

Datum: 09.08.2007 22:40 • Größe: 171.1 MB

36) Southern Spain: Exploring Andalusia

For the food and wine traveler, southern Spain offers no end of pleasure. From the lively tapas bars of Sevilla and the sherry bodegas of Sanlúcar to the bountiful seafood stalls of Cádiz, gastronomic delights await the adventurous. Vast olive groves and vineyards blanket the region?s hillsides, and...

Datum: 09.08.2007 22:30 • Größe: 93.6 MB

35) José Andrés and Dolores Vélez

Citrus, Spanish Mediterranean Cooking, and the Legacy of the Moors with José Andrés and Dolores Vélez A video seminar from “Spain and the World Table” the 2006 Worlds of Flavor International Conference and Festival at The Culinary Insititute of America at Greystone. Download Podcast V...

Datum: 16.02.2007 17:16 • Größe: 59.1 MB

34) Ferran Adrià at the Worlds of Flavor Conference

Ferran Adrià: Tradition, Invention, and a View to the Future As presented by Ferran Adrià and José Andrés at the 2006 Worlds of Flavor Conference at The Culinary Institute of America at Greystone. Ferran Adrià is the chef/owner of the Michelin three-star El Bulli restaurant on the Costa Brava in ...

Datum: 16.02.2007 01:16 • Größe: 104.2 MB

33) Interviews with Spanish Food Experts

The following video contains highlights from interviews conducted with Spanish chefs, cookbook authors and Spanish food authorities. These interviews were captured during ?Spain and The World Table,? The Culinary Institute of America?s 2006 Worlds of Flavor International Conference & Festival....

Datum: 15.02.2007 23:43 • Größe: 30.1 MB

32) Spain and the World Table: Worlds of Flavor Intro

In November 2006, as part of this program series, The Culinary Institute of America staged the critically acclaimed ?Spain and the World Table,? the largest and most comprehensive conference ever held in the United States on Spanish food, cooking and wine. The following is a video excerpt from that...

Datum: 15.02.2007 23:34 • Größe: 11.3 MB

31) Spicy Lemongrass Tofu Rice Bowl

With Culinary Institute of America chef-instructors to guide you, you’ll perfect your technique for making some of the world’s classic rice dishes and learn some contemporary ways to present them. Watch Chef Bill Briwa prepare Spicy Lemongrass Tofu Rice Bowl with Asian Basil. Download P...

Datum: 08.02.2007 00:33 • Größe: 46.3 MB

30) Beef Satay Rice Bowl

Watch Chef Bill Briwa prepare a Beef Satay Rice Bowl. Download Podcast Video

Datum: 08.02.2007 00:32 • Größe: 46.6 MB

29) Seven Rice Tabbouleh Salad

Watch Chef Lars Kronmark prepare Seven Rice Tabbouleh Salad with Green Lentils, Fava Beans, Tomatoes, and Cucumber Download Podcast Video

Datum: 08.02.2007 00:30 • Größe: 26.6 MB

28) Mongolian Barbecued Pork Fried Rice

With Culinary Institute of America chef-instructors to guide you, you’ll perfect your technique for making some of the world’s classic rice dishes and learn some contemporary ways to present them. Watch Chef Brenda LaNoue prepare Mongolian Barbecued Pork Fried Rice. Download Podcast Vid...

Datum: 08.02.2007 00:29 • Größe: 35.1 MB

27) Roasted Portobello Mushrooms Stuffed with Rice

Rice Stuffings: Savory Fillings for Vegetables and More: As a stuffing base, rice has numerous virtues. It helps stretch more expensive ingredients, such as meat, shrimp or portobello mushrooms. It absorbs the flavor of its wrapper?grape leaves, bell peppers, chicken, boneless quail?to make an espec...

Datum: 08.02.2007 00:18 • Größe: 45.2 MB

26) Brown Rice Wild Mushroom Pilaf

Pilaf: Keeping Every Grain Separate: Pilaf. Pulao. Polow. Perloo. Rice-eating cultures around the globe have similar names for the basic technique of lightly toasting rice in oil before cooking in seasoned broth, resulting in grains that are fluffy, separate and full of flavor. Download Podcast Vide...

Datum: 08.02.2007 00:17 • Größe: 25.7 MB

25) Miso and Soy Glazed Salmon Rice Bowl

Rice Bowls: Popular, Profitable and a Platform for Invention: The daily rice bowl that is part of almost every meal in China is poised to score big in the U.S. At Big Bowl, a Chicago-based chain, diners have embraced the Asian concept of a rice bowl topped with kung pao beef or Panang curry chicken....

Datum: 08.02.2007 00:15 • Größe: 44.7 MB

24) Maki Sushi Rolls

Sushi: Where Rice Becomes Art: The success of takeout sushi in supermarkets makes it abundantly clear that sushi has risen to become a favorite food and top-selling item across many food venues. Americans from coast to coast have embraced this Japanese culinary tradition. Today’s kids and and ...

Datum: 08.02.2007 00:14 • Größe: 68.5 MB

23) Smoked Chicken and Andouille Sausage Jambalaya.

Jambalaya: A Spicy Showcase for Southern U.S. Rice: You know a dish is really good when everybody wants to claim it. Is jambalaya a Creole or a Cajun creation? Both groups believe firmly that it’s theirs, and we may never know the answer. Suffice it to say that the invention of jambalaya was i...

Datum: 08.02.2007 00:12 • Größe: 34.1 MB

22) Beet and Pancetta Risotto Topped with Herb Salad

Italian risotto provides a delicious foundation for showing off the best of the season. Whether you stir in asparagus or fava beans in spring, tomatoes and basil in summer, wild mushrooms in autumn or butternut squash in winter, you will have an almost-guaranteed hit on your hands. Risotto welcomes ...

Datum: 08.02.2007 00:10 • Größe: 49.4 MB

21) Chicken, Chorizo, and Saffron Paella

One of Spain’s foremost contributions to gastronomy, paella has humbled many chefs. It is easy to make paella, not so easy to make a great one. Getting the rice perfectly cooked and seasoned requires attention to detail. Watch CIA Chef Brenda La Noue prepare Chicken, Chorizo, and Saffron Pael...

Datum: 08.02.2007 00:08 • Größe: 59.2 MB

20) Savoring the Best of World Flavors

From the bustling spice markets of Cochin, India? to vibrant Oaxaca, land of the seven moles?.from San Sebastian, headquarters of the daring new Spanish cooking?.to magical Bangkok, where sumptuous curries challenge our palates with their bold, spicy flavors?the world of food takes us places beyond ...

Datum: 10.01.2007 04:20 • Größe: 9.1 MB

19) Green Chicken Curry

The signature flavors of Thai cooking lie in its foundation seasonings?the ingredients a Thai cook uses to add sweet, sour, salty or herbaceous notes to a particular dish. Chef McDang leads us through those essential, defining ingredients. Download Podcast Video

Datum: 10.01.2007 00:25 • Größe: 72.1 MB

18) Indian Raisin and Date Chutney

In India, fruit chutneys go far beyond the mango version known to most Americans. Watch chef Abhijit Saha prepare one of his favorite chutneys, made with dates, raisins, spices and pomegranate juice. Download Podcast Video

Datum: 10.01.2007 00:23 • Größe: 12.1 MB

17) An Introduction to Indian Cuisine

Exotic and mesmerizing, India is a land of complexity and contrast, a vivid tapestry of peoples, languages and cultures. Among the oldest civilizations on earth, Indian culture has evolved over centuries, absorbing ideas from the Greeks, Persians, Arabs, Moghuls, Portuguese, Dutch, French and, of co...

Datum: 10.01.2007 00:19 • Größe: 27.2 MB

16) Interviews with Indian Food Experts

India is an enormous country, encompassing numerous religions and languages and every possible landscape, from the snow-covered Himalayas to the tropical palm-lined coasts of the south. Likewise, Indian cooking is far from monolithic. To begin to understand it, we must divide India into regions. Suv...

Datum: 10.01.2007 00:17 • Größe: 45.2 MB

15) An Introduction to the Cuisine of Northern Spain

With its reverence for old ways but its passion for the new, Spain may be Europe?s most exciting food destination today. On this culinary tour of Northern Spain, you?ll see why Catalonia and the Basque Country are captivating American chefs. Nowhere else will you find such a profound dichotomy betwe...

Datum: 10.01.2007 00:03 • Größe: 41 MB

14) Oaxacan Mole Negro

Oaxacan women have perfected the art of making mole. Here, Abigail Mendoza, show us the elaborate preparations required to make this classic dish Abigail Mendoza Ruiz is the owner of Tlamanalli in Teotitlán del Valle, Oaxaca, a restaurant specializing in typical Zapotecan foods. At the age of six, ...

Datum: 10.01.2007 00:01 • Größe: 26.4 MB

13) An Introduction to the Cuisine of Thailand

The glorious city of Bangkok welcomes visitors to Thailand with sights, sounds and smells unique to this energetic metropolis. King Rama I made Bangkok his capital in the 18th century and commissioned the Grand Palace, a landmark compound of royal residences and sacred temples with shimmering spires...

Datum: 09.01.2007 23:58 • Größe: 7.8 MB

12) Kerala Shrimp Curry

Kerala is known for its seafood, which the local cooks often simmer in coconut milk with locally grown herbs and spices. Here, chef Abhijit Saha, prepares a quick Kerala specialty: shrimp cooked in coconut milk with curry leaves. Download Podcast Video

Datum: 09.01.2007 23:56 • Größe: 42.8 MB

11) Thai Green Mango Salad

Shredded green mango salad is sour, salty, sweet and hot?a refreshing condiment for fried fish or grilled shrimp. Chef McDang shows us how it?s done: Download Podcast Video

Datum: 09.01.2007 23:55 • Größe: 39.6 MB

10) An Introduction to Authentic Mexican Cooking

In the southern highlands of Mexico lies the vibrant state of Oaxaca, home to some of the country?s best-preserved regional cooking. The Oaxacan kitchen owes much to its Zapotec Indian roots. Even today, many dishes reflect the merging of indigenous ingredients and methods with colonial Spanish idea...

Datum: 09.01.2007 23:53 • Größe: 35.1 MB

9) Interviews with Mexican Cuisine Experts

Every chef likes to put his or her stamp on a dish, but it?s important to master the basics first, says Rick Bayless. And, we’ll hear from Chefs Robert Del Grande and Roberto Santibañez who say proper roasting techniques are essential to achieving authentic Mexican flavor. Download Podcast ...

Datum: 09.01.2007 23:49 • Größe: 20.9 MB

8) Yucatecan Ribs with Silvio Campos

Silvio Campos is a master of Yucatecan pit cooking, the former personal cook for the governor of the state of Yucatán, a caterer, and a market food vendor. Here, Chef Campos prepares Yucatecan ribs with a spicy salsa. Download Podcast Video

Datum: 09.01.2007 23:46 • Größe: 17.4 MB

7) Catalan Seafood Paella with Evaristo Triano

To fine-tune your paella technique, watch how two Spanish paella masters, Jaume Brichs and Evaristo Triano, make paella. They?re with American chef Steve Jilleba in the Aqua restaurant in Barcelona. Download Podcast Video

Datum: 09.01.2007 23:41 • Größe: 51.6 MB

6) Pad Thai with Chef McDang

What?s the best-selling dish in America?s Thai restaurants? It would have to be pad Thai, the spicy stir-fried noodles that absolutely no one can resist. Chef McDang shows us how they?re made… Download Podcast Video

Datum: 09.01.2007 23:39 • Größe: 47.5 MB

5) Stuffed Jalapenos

Watch Raquel Torres create Stuffed Jalapeños Download Podcast Video

Datum: 09.01.2007 23:33 • Größe: 18.6 MB

4) Interviews with Spanish Food Experts

In many ways, Spain?s home cooking and its modern cooking are closer than we think, say Jose Andres, chef-owner of seven restaurants in the Washington, DC, area and a protégé of Ferran Adria. We?ll also hear from from Basque food authority Maria Jose Sevilla and Catalan chef Daniel Olivella, who m...

Datum: 09.01.2007 23:24 • Größe: 23.7 MB

3) Interview with Thai Chef McDang

Our guide to the Thai kitchen is chef Khun McDang, a Culinary Institute of America graduate and now host?with his father?of the most popular television food show in Thailand. During a visit to the Culinary Institute campus in Napa Valley, chef McDang prepared several Thai specialties, offering us a ...

Datum: 09.01.2007 23:19 • Größe: 22.9 MB

2) Nancy?s ?Caesar? Salad

Inspired by her love of Caesar salad and salade Nicoise, chef Nancy Silverton created this splashy salad that combines the best of both, with roasted fingerling potatoes and sliced avocados. Layer with tender leaves of romaine hearts, or go upscale with Bibb or Boston lettuce, then garnish with grat...

Datum: 05.01.2007 23:44 • Größe: 19.7 MB

1) Indian Chicken Pulao

Watch Bangalore Chef Abhijit Saha prepare a traditional Indian rice dish Chicken Pulao. Download Podcast Video

Datum: 03.01.2007 23:16 • Größe: 19.4 MB