500 episodios

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

The Culinary Institute of America Videos from The Culinary Institute of America

    • Arte

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

    • video
    Sabich with Watermelon Salad and Watermelon Rind “Amba”

    Sabich with Watermelon Salad and Watermelon Rind “Amba”

    A sabich is traditionally pita or laffa bread stuffed with fried eggplant, hard-boiled egg, chopped salad, amba, and tahini sauce. It’s an Iraqi Jewish street food that has become a staple of Israeli cuisine. This creative twist features watermelon salad and watermelon rind "amba." Amba is traditionally a super pungent, tangy mango sauce popular in Iraq and Israel. In this version, Chef Magnus Young, Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena, CA, makes the sauce using watermelon rind in place of mango. This dish is a delicious way to use all parts of the watermelon and reduce food waste.
    Get the sabich recipe here!

    • 3 min
    • video
    Grilled Lamb Chops with Watermelon Molasses, Sofrito and Polenta

    Grilled Lamb Chops with Watermelon Molasses, Sofrito and Polenta

    For a delicious dish that balances the richness of grilled lamb with the bright and fruity sweetness of watermelon molasses, try these grilled lamb chops with watermelon molasses, watermelon sofrito, and polenta. Your guests will love the combination of savory and smoky lamb with sweet and fruity watermelon glaze, spiced watermelon sofrito, and creamy polenta. Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena, CA, Magnus Young shows us how to make this stunning entree.
    Get the Grilled Lamb Chops recipe here!
     

    • 3 min
    • video
    Melonchelada Cocktail

    Melonchelada Cocktail

    This fruity, sweet, and refreshing drink inspired by the traditional michelada, uses watermelon juice in place of tomato juice. Chef Magnus Young, Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena, CA, shows us how he makes this watermelon “melonchelada.”
    Get the recipe for this Melonchelada Cocktail here!

    • 1m
    • video
    Watermelon Stack Cake

    Watermelon Stack Cake

    Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena, CA, Magnus Young shows us how to make a watermelon stack cake. This stack cake filling gets its beautiful color and sweet flavor from watermelon molasses and watermelon butter, and is inspired by a classic Appalachian dessert. Some historians believe that stack cake was a 19th century Appalachian wedding tradition, where each guest brought a single cake layer to the ceremony, which would then be assembled and spread with apple butter. This cake features sweet, jammy watermelon butter in between the layers.
    Get the Watermelon Stack Cake recipe here.

    • 4 min
    • video
    Pecan Delight Ice Cream Sundae

    Pecan Delight Ice Cream Sundae

    Here’s an elevated version of a banana split. This Maple Pecan Ice Cream Sundae is made with Caramelized Bananas, Pecan Honey Tuile, Orange Cranberry Compote and Candied Pecans. This Pecan Delight Ice Cream Sundae brings together familiar and nostalgic flavors that your guests will love.
    This was one of the winning recipes created by Tkaiya Dryden, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge.
    Get the Pecan Delight Ice Cream Sundae recipe here!

    • 3 min
    • video
    Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce

    Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce

    Delight your guests with this delicious dish that’s perfect for fall: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce. The crisp and buttery New Mexico pecans, the creamy mascarpone, and the rich brown butter sage sauce create a dish that’s both indulgent and comforting. These ravioli are the taste of fall in one creamy, sweet, and savory bite: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce.
    This was one of the winning recipes created by Jayden Kemanian, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge.
    Get the Pecan and Mascarpone Ravioli recipe here! 

    • 2 min

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