Course Information

Course

Subject:	Culinary
Topic:	Cooking Technique
Views:	236,806

Educator

Name:	The Culinary Institute of America (CIA)
Type:	University

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Cooking Demonstrations and Recipes by the Culinary Institute of America

Video Lectures

Displaying all 226 video lectures.

Lecture 1 Play Video	House-Made Seed Crackers Topped with Spicy Red Grapes, Mascarpone, and Honey Recipe at: http://www.ciaprochef.com/grapes/recipe29.html Chef Scott Samuel from The Culinary Institute of America shows us a new take on the classic pairing of cheese and grapes. He makes healthy, whole-grain house-made crackers and tops them with creamy mascarpone cheese, and a mixture of sliced red grapes, roasted serrano chiles, lime juice, and fennel.
Lecture 2 Play Video	Korean Barbecue-Spiced Flank Steak and Red Grape Skewers with Green Grape Slaw Recipe at: http://www.ciaprochef.com/grapes/recipe26.html The popularity of Korean cuisine has taken the US by storm in recent years. In this video, Chef Scott Samuel from The Culinary Institute of America shows us a sweet and spicy Korean BBQ steak served with cooling, juicy, and sweet red grapes.
Lecture 3 Play Video	Black Grape, Tamarind, and Mint Lemonade with Trio of Grape Skewers Recipe at: http://www.ciaprochef.com/grapes/recipe27.html From juice bars to coffee bars to cocktail bars, the venues where Americans drink have become more diverse…and a lot more inventive. Chef Scott Samuel from The Culinary Institute of America shows us a new take on lemonade, flavored with sweet black grape juice, tangy tamarind and herbaceous mint. The black grapes make the lemonade a beautiful purple color.
Lecture 4 Play Video	Mini Tostadas with Ancho Chile Chicken and Spicy Green Grape Salsa Recipe at: http://www.ciaprochef.com/grapes/recipe25.html Chef Scott Samuel from The Culinary Institute of America shows us a Latin-inspired small plate that your customers will love: Mini Tostadas with Ancho Chile Chicken Carnitas and Spicy Green Grape Salsa. The spicy, sweet and acidic green grape salsa cuts through the richness of the mole, and makes for a perfect bite.
Lecture 5 Play Video	Flatbread with Red Grapes, Prosciutto, Crème Fraiche, Mint, and Olive Oil Recipe at: http://www.ciaprochef.com/grapes/recipe28.html Chef Scott Samuel from The Culinary Institute of America creates a light and fresh grilled flatbread. Juicy sweet red grapes, salty savory prosciutto, rich crème fraiche, and fresh herbaceous mint make this a perfectly balanced dish. This flatbread can be served as a shared appetizer or single entrée.
Lecture 6 Play Video	Red Quinoa and Navy Bean Salad with Lime Cumin Vinaigrette Recipe at: http://www.ciaprochef.com/northarvest/recipe28.html Red quinoa is an ancient grain high in both protein and fiber. Paired with navy beans, toasted almonds, yellow zucchini and a cumin lime vinaigrette, this salad is a healthy and delicious power house.
Lecture 7 Play Video	Black Bean and Black Rice Pudding with Coconut Milk and Toasted Coconut Flakes Recipe at: http://www.ciaprochef.com/northarvest/recipe30.html Sticky Black Rice Pudding is a classic Thai dessert. In this superfood version, CIA Chef Scott Samuel adds black beans, coconut milk, and mango. The fudgy texture of the black beans makes them the perfect addition to this pudding.
Lecture 8 Play Video	Italian Meatloaf: White Bean and Turkey Polpettone with Swiss Chard Marinara Recipe at: http://www.ciaprochef.com/northarvest/recipe31.html While you might think of meatloaf as an all-American food, the Italians have a tasty version called Polpettone. CIA Chef Scott Samuel makes this produce-packed polpettone with a blend of ground turkey and white beans and serves it with a Swiss chard marinara sauce.
Lecture 9 Play Video	Kale and Cannellini Bean Salad, with Pecorino Crisps and Creamy White Bean Dressing http://www.ciaprochef.com/northarvest/recipe32.html With its earthy flavor, robust texture, and stellar nutritional accolades, it’s been hard to miss kale’s ascension to stardom. This kale salad with white beans, fennel, edamame, and a parmesan crisp is sure to please. In place of less healthful ingredients like sour cream or mayonnaise typically used in creamy dressings, Chef Scott achieves the same richness by blending white beans into the dressing.
Lecture 10 Play Video	Flatbread with White Bean Purée, Mushrooms, Kale, and Sausage Recipe at: http://www.ciaprochef.com/northarvest/recipe29.html This flatbread is both decadent and packed with nutrition. The whole wheat crust is topped with kale, oyster mushrooms, and white beans. In place of heavy alfredo sauce, Chef Scott prepares a creamy white bean puree as the base sauce on this flatbread. The flatbread could easily be prepared vegetarian by omitting the wild boar sausage.
Lecture 11 Play Video	Peranakan Cuisine in Malacca, Malaysia Recipes at http://www.ciaprochef.com/WCA/ While in Malaysia’s Malacca region, we make a stop at a favorite local eatery, Donald and Lily’s, to taste some authentic, home-style Peranakan cooking. We join Asian food guru K.F. Seetoh and the restaurant’s owner Donald Tan to learn about some special Peranakan dishes.
Lecture 12 Play Video	Restaurant Big Nyonya with Chef Datuk Kenny Chan and KF Seetoh Recipes at http://www.ciaprochef.com/WCA/ At Big Nyonya in Melacca, Malaysia, Chef Kenny Chan, and Asian food guru KF Seetoh introduce us to the lesser known flavors of the Peranakan pantry. Peranakan cuisine, also known as Nyonya cuisine, refers to the style of cooking that evolved from the inter-marriage of local Malays and Chinese immigrants in the 15th century. Combining Chinese cooking techniques, such as wok cooking, with Malay ingredients and spices, Peranakan food is noted for its tropical blend of tangy and spicy flavors.
Lecture 13 Play Video	Malaysia’s Kampung Cooking with Chef Dato Ismail Ahmad Recipes at http://www.ciaprochef.com/WCA/ In Malaysia’s sweltering capital, Kuala Lumpur, diners craving authentic Malay village cooking make their way to Rebung, the cozy, home-style restaurant of Chef Dato Ismail Ahmad. Knighted by the Sultan of Malaysia for his work in preserving Malay cooking traditions, Chef Ahmad serves his guests a sumptuous buffet of regional Malay delicacies. These rustic village-style dishes, known as “kampung” are celebrated for their bold and varied flavors. Here at the restaurant, we drop in for lunch with Chef Dato Ismail and Asian food guru KF Seetoh.
Lecture 14 Play Video	Spicy Balinese Chicken Soup: Gareng Asam Bali Recipes at http://www.ciaprochef.com/WCA/ Gareng Asam is the spicy Balinese translation of classic chicken soup. Here to show us how it’s made is William Wongso and Chef Gusti Nyoman Agus Wiadnyana, at Kamandalu Resort and Spa in Ubud, Bali. The key to this spicy soup is the wangen spice mix.
Lecture 15 Play Video	Sate Bulayak in Lombok Recipes at http://www.ciaprochef.com/WCA/ On next sate stop, William Wongso takes us to a roadside sate stand in Lombok, specializing in Sate Bulayak. Sate Bulayak is made from beef intestine, liver, and meat, and served with chili sauce, and bulayak, a steamed glutinous rice cake, perfect for soaking up these great flavors.
Lecture 16 Play Video	Balinese Duck Sate Recipes at http://www.ciaprochef.com/WCA/ On the next stop of our tour of Indonesian sate, we visit Chef Heinz van Holzen at his Restaurant Bumbu Bali Benoa, in Tanjung, Bali. Originally born in Switzerland, Chef van Holzen has lived in Bali since 1990, and is a Balinese cuisine cookbook author, and owner of a restaurant and cooking school. He shows us how to make a flavorful and aromatic minced duck sate.
Lecture 17 Play Video	Sate Madura in Jakarta Recipes at http://www.ciaprochef.com/WCA/ The most beloved of all Indonesian street foods, sate is the sizzling snack of choice throughout Jakarta and the entire archipelago. William Wongso takes us on a tour of Jakarta’s sate stalls, and introduces us to sate Madura served with a peanut dipping sauce.
Lecture 18 Play Video	An Introduction to Indonesian Sate Recipes at http://www.ciaprochef.com/WCA/ The most beloved of all Indonesian street foods, sate is the sizzling snack of choice throughout Jakarta and the entire archipelago. Showing us some variations of sate is Chef Yogi Artana, sous chef at Kamandalu Resort and Spa in Ubud, Bali.
Lecture 19 Play Video	Indonesian Nasi Minyak Recipes at http://www.ciaprochef.com/WCA/ Rice is at the heart of any meal in Indonesia. Here at the Jambi Museum on the island of Sumatra, William Wongso and a local cook show us how to prepare Nasi Minyak, or Indonesian Fragrant Spiced Rice, originating from the Batang Hari Regency of Jambi in Sumatra.
Lecture 20 Play Video	Indonesian Beef Rendang Recipes at http://www.ciaprochef.com/WCA/ Rendang, one of Indonesia’s most celebrated dishes, is a slow-cooked, spicy meat dish originating from West Sumatra. This slow cooking process is used to yield succulent, fork-tender meats with rich, caramelized flavors. At the Kamandalu Resort and Spa in Ubud, Bali, William Wongso shows Steve Jilleba, Corporate Executive Chef of Unilever Foods Solutions, how to make a classic Beef Rendang.
Lecture 21 Play Video	Indonesian Spice Paste: Base Ganep Recipes at http://www.ciaprochef.com/WCA/ Base genep, meaning “complete spice” in Indonesian, is an aromatic seasoning paste that is an essential ingredient in many Balinese dishes. Here to show us how it’s made is our guide William Wongso and Hindu priest and barbecue pit master, Chef Gede Yudi Awan. Chef Yudi is the owner of the restaurant Warung Sunset Chef Yudi in Badung, Bali, an establishment famous for its barbecued pork ribs.
Lecture 22 Play Video	Parboiling and Shelling Maine Lobster Maine Lobster recipes at: http://www.ciaprochef.com/mainelobster/01-recipes.html Chef Scott Samuel from The Culinary Institute of America demonstrates how to par-boil a lobster, also called the “pour-over” method. Parboiling cooks the meat just enough to remove it from the shell, so that you can then chill the meat and reuse it later in a dish that calls for further cooking. He also demonstrates how to shell the lobsters and tell the difference between hard and soft shells.
Lecture 23 Play Video	Maine Lobster Rolls Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe7.html Chef Wilfred Beriau, former culinary instructor at Southern Maine Community College shows us how to make classic Maine Lobster Rolls.
Lecture 24 Play Video	Maine Lobster Sauté with Pasta Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe8.html Chef Wilfred Beriau, former culinary instructor at Southern Maine Community College shows us how to make a creamy Maine Lobster Pasta with fresh vegetables.
Lecture 25 Play Video	Maine Lobster Risotto Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe6.html Chef Scott Samuel from The Culinary Institute of America shows us how to make a Maine Lobster Risotto. The sweet peas, saffron, and tomato concasse highlight the sweet and buttery flavor of the lobster.
Lecture 26 Play Video	Maine Lobster and Mango Quesadilla with Tomatillo Salsa Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe5.html Chef Scott Samuel from The Culinary Institute of America shows us how to make Maine Lobster quesadillas. He adds grilled mango to the quesadilla to complement the sweet flavor of the Maine Lobster.
Lecture 27 Play Video	Maine Lobster Paella or Maine Wedding Special Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe10.html Kerry Altiero, chef and owner of Cafe Miranda in Rockland, Maine, won Maine's Lobster Chef of the Year title in 2012. In this video Chef Altiero shows us how to make lobster paella, which he also calls Maine Wedding Special.
Lecture 28 Play Video	Fried Maine Lobster Salad Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe9.html Food Network star, and chef at Pearl Restaurant in Rockland, Maine, Chef Michele Ragussis, shows us how to make a summer vegetable salad topped with beer-battered Maine lobster tail with chipotle aioli.
Lecture 29 Play Video	How to Make Maine Lobster Stock Maine Lobster recipes at: http://www.ciaprochef.com/mainelobster/01-recipes.html Chef Scott Samuel from The Culinary Institute of America shows us how to use the leftover lobster shells to make a flavorful stock. He later uses the stock in the lobster bisque and lobster risotto.
Lecture 30 Play Video	Asian Maine Lobster Cakes with Tarragon Aioli Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe2.html Chef Scott Samuel from The Culinary Institute of America makes lobster cakes with an Asian twist. He adds coconut milk, ginger, sweet chili sauce and cilantro to the cakes and pairs them with a tarragon aioli dipping sauce.
Lecture 31 Play Video	Maine Lobster Bisque Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe1.html Chef Scott Samuel from The Culinary Institute of America shows us a classic lobster dish: Maine Lobster bisque. He demonstrates key techniques for building and developing a richly flavored base, including the addition of brandy, and white wine.
Lecture 32 Play Video	Maine Lobster Smørrebrød on Sprouted Rye Bread Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe4.html Chef Scott Samuel from The Culinary Institute of America shows us how to make a Maine Lobster Smørrebrød. A smørrebrød is an open-faced Danish sandwich that is commonly topped with seafood and pickled vegetables. He pairs the Maine lobster in this smørrebrød with chervil, tarragon, radish and salmon roe.
Lecture 33 Play Video	How to Make Maine Lobster Roe Butter Recipes at: http://www.ciaprochef.com/mainelobster/01-recipes.html Chef Scott Samuel from The Culinary Institute of America shows us how to use the roe, also called coral, in Maine Lobster to make a flavorful butter. When raw, the roe is a dark green color, but turns bright red as soon as it is heated. In the video that follow, we will watch several uses for the roe butter.
Lecture 34 Play Video	Maine Lobster Salad with Avocado, Grapefruit, and Fennel Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe3.html Chef Scott Samuel from The Culinary Institute of America prepares a flavorful and decadent salad with Maine Lobster, grapefruit, avocado, apple and a creamy tarragon vinaigrette.
Lecture 35 Play Video	Garlic and White Bean Bruschetta with Boquerones Bruschetta is a classic Italian appetizer made with toasted bread and a topping. The best known Italian version uses a topping of tomatoes, garlic, olive oil, and basil. This Spanish-influenced version features a creamy white bean puree topped by boquerones, beautiful white anchovies preserved in oil and vinegar, and sweet and mildly spicy piquillo peppers.
Lecture 36 Play Video	Mushroom Meatloaf with Mushroom Gravy Recipe at http://www.ciaprochef.com/mushrooms/recipe3.html Meatloaf is the quintessential American comfort food, and Chef Bill Briwa gives this classic dish a healthy twist with mushrooms. He switches out half the ground meat with chopped mushrooms, which not only adds flavor, but can help the meatloaf from drying out.
Lecture 37 Play Video	Blending Meat and Mushrooms: Blendability For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html Blending mushrooms with classic ground-meat recipes, such as burgers, meatloaf, lasagna, pasta sauce, or meatballs, can make everyday dishes more healthful and delicious. Simply replace some of the ground meat—beef, pork, chicken, or turkey—with finely chopped cooked mushrooms, reducing fat, calories, and cholesterol while boosting juiciness and flavor.
Lecture 38 Play Video	Mushroom Meatballs with Harrissa Aioli Recipe at http://www.ciaprochef.com/mushrooms/recipe2.html Spice up your next cocktail party with these exotic Moroccan meatballs. Inspired by the spice markets of Marrakech, and served with a fiery harissa dipping sauce, these are not your mother’s meatballs. Chef Bill Briwa replaces half of the ground meat with mushrooms for an added healthy twist.
Lecture 39 Play Video	Mushroom and Beef Tacos with Cotija Cheese and Salsa Recipe at: recipe at http://www.ciaprochef.com/mushrooms/recipe5.html Mexican meals are healthy meals when you focus on flavor and cut out the saturated fat. Filled with a spicy blend of mushrooms and meat, these tacos are a nutritious meal your family will love. In this taco recipe, Chef Bill Briwa mixes an equal volume of chopped sautéed mushrooms and ground beef, then adds Latin seasonings like toasted cumin, chipotle chile, oregano and cilantro.
Lecture 40 Play Video	Star Anise and Orange-Infused Canola Ice Cream Recipe at: http://www.ciaprochef.com/canola/recipe19.html Chef Scott uses the complementary flavors of star anise and orange peel in this sophisticated ice cream. Two separate infusions -- based with milk and canola oil -- amplify the aromatics in the final dessert. Canola oil makes this ice cream both creamier and lower in saturated fat than its peers.
Lecture 41 Play Video	Lemon-Grand Marnier Madeleines Recipe at: http://www.ciaprochef.com/canola/recipe18.html Perhaps prompting memories of childhood, these airy, tender madeleines will delight with fresh notes of lemon and Grand Marnier. Canola oil's neutral taste permits these ingredient flavors to shine. And these cookies don't crumble!
Lecture 42 Play Video	Molten Chocolate Cake Recipe at: http://www.ciaprochef.com/canola/recipe17.html With all the elegance of a plated dessert and all the gooey goodness of a brownie, these individual chocolate cakes are a perfect finish to any special meal. Canola oil in place of butter produces a tender crumb while significantly reducing the saturated fat content.
Lecture 43 Play Video	Pistachio Baklava Recipe at: http://www.ciaprochef.com/canola/recipe20.html This honey syrup-glazed baklava is a sweet, nutty treat that's simple to assemble. Brushing the layers of phyllo with canola oil instead of butter yields a light and flaky result with much less saturated fat.
Lecture 44 Play Video	Trans Fat-Free Canola Pie Dough Recipe at: http://www.ciaprochef.com/canola/recipe16.html CIA Baking and Pastry Instructor Stephen Durfee show us how to make a heart healthy pie crust. In place of butter, lard or partially hydrogenated vegetable shortening, he uses canola oil.
Lecture 45 Play Video	Fried Artichokes and Fennel with Romesco Recipe at: http://www.ciaprochef.com/canola/recipe1.html Fried artichokes and fennel served with romesco sauce make for a prefect appetizer or small plate. Chef Almir Da Fonseca's soaks the fennel and artichoke hearts in buttermilk to give them a rich flavor and more tender texture before frying in canola oil.
Lecture 46 Play Video	Spicy Beijing-Style Noodles Recipe at: http://www.ciaprochef.com/canola/recipe14.html 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.
Lecture 47 Play Video	Chicken Kebabs with Tunisian Spices Recipe at: http://www.ciaprochef.com/canola/recipe13.html Chef Almir Da Fonseca prepares some chicken skewers marinated in a unique Tunisian spice blend of ginger, garlic, paprika, coriander, caraway seeds, red pepper flakes, and curry powder. Tunisia's extraordinary flavors reflect the country's Mediterranean, Arab, Turkish, French, and Berber cultural influences.
Lecture 48 Play Video	Chiffon Cake Recipe at: http://www.ciaprochef.com/canola/recipe15.html CIA Baking and Pastry Instructor Stephen Durfee show us how to make an American classic cake, the chiffon. Chiffon is a foam or sponge cake that gets its light fluffy texture from using canola oil instead of butter as the fat.
Lecture 49 Play Video	Crab Cakes with Warm Black Truffle Vinaigrette Recipe at: http://www.ciaprochef.com/canola/recipe5.html Chef Almir Da Fonseca prepares one of his favorite meals, Crab Cakes with a Warm Black Truffle Vinaigrette. He shows us techniques for bringing out the truffle flavor to its fullest and achieving the perfect crispiness on the crab cakes.
Lecture 50 Play Video	Cuban Sandwich Recipe at: http://www.ciaprochef.com/canola/recipe3.html CIA Chef Tucker Bunch shows us how to make a classic sandwich, the Cuban. The Cuban sandwich is a variation on a ham and cheese, and was originally created in cafes catering to Cuban workers in the early Cuban immigrant communities of Florida. The sandwich is made with ham, roasted pork, Swiss cheese, sour kraut, mustard, and canola mayonnaise.
Lecture 51 Play Video	Bacon Ricotta and Spinach Fritters Recipe at: http://www.ciaprochef.com/canola/recipe8.html Chef Almir Da Fonseca prepares Savory Bacon Ricotta and Spinach Fritters that are sure to delight bacon lovers the world over. These fritters make for a great appetizer or small plate.
Lecture 52 Play Video	Grilled Vegetables with Niçoise "Aïoli" Recipe at: http://www.ciaprochef.com/canola/recipe12.html Chef Almir Da Fonseca takes advantage of summer's produce in this healthy dish of grilled vegetables. For added flavor, he marinates the vegetables in canola oil and herbs for 10 minutes, and finishes the dish with a drizzle of canola, Greek yogurt, shallot and garlic aioli.
Lecture 53 Play Video	Mayonnaise Recipe at: http://www.ciaprochef.com/canola/recipe4.html Chef Almir Da Fonseca shows us how to make mayonnaise. Mayonaise is made from an emulsion of pasteurized egg yolks, mustard, vinegar, lemon juice, canola oil, salt, white pepper and water. He shows us how to properly balance the flavors, and how to reach the perfect texture for a stable emulsion.
Lecture 54 Play Video	Parsnip Vichyssoise with Apple Horseradish Oil & Roasted Shitake Chips Recipe at: http://www.ciaprochef.com/canola/recipe11.html 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 shitake chips.
Lecture 55 Play Video	Smoked Potato Salad Recipe at: http://www.ciaprochef.com/canola/recipe9.html 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.
Lecture 56 Play Video	Romesco Sauce Recipe at: http://www.ciaprochef.com/canola/recipe2.html 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.
Lecture 57 Play Video	Vegetarian "Ceviche" with Oyster Mushrooms, Avocado and Pink Grapefruit Recipe at: http://www.ciaprochef.com/canola/recipe7.html 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.
Lecture 58 Play Video	Pressed Pie Crust Recipe at: http://www.ciaprochef.com/canola/recipe16.html 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.
Lecture 59 Play Video	Lamb Kebabs with Indian Spices, Served with Mint Salad and Cucumber Yogurt Raita Recipe at: http://www.ciaprochef.com/australian-lamb/recipe10.html Some would say that lamb cookery reaches its zenith in Northern Indian and Middle Eastern hands, and this kebab dish borrows from both of these two rich culinary traditions. The ground lamb is flavored with aromatic Indian spices, then formed around a skewer, and paired with a cooling yogurt raita sauce and mint salad.
Lecture 60 Play Video	Lamb Flatbread with Armenian Spices: "Lahmajoon" Recipe at: http://www.ciaprochef.com/australian-lamb/recipe2.html If you think Italians are the flatbread masters, you haven't tasted Lahmajoon, an Armenian-style flatbread topped with ground lamb, pinenuts and aromatic spices, including cinnamon and allspice. This dish makes for a great lunch entrée or shared appetizer.
Lecture 61 Play Video	Spicy Pommes Frites Recipe at: http://www.ciaprochef.com/potatoes/pommes-frites.html Chef Anne Gingrass of the Napa Valley's Brix Restaurant, shows us how to make spicy pommes frites. She finely juliennes russet potatoes and soaks them into water overnight in water. She heats oil to 350 degrees and fries the potatoes until golden. She flavors them with harissa, cumin, coriander and Kosher salt.
Lecture 62 Play Video	Spanish Papas Bravas For recipes go to http://www.ciaprochef.com/potatoes/ Chef Aaron London demonstrates his take on spicy Spanish Papas Bravas, with crispy fried potatoes, spicy smoked paprika sauce and Greek skordalia peppers.
Lecture 63 Play Video	Potato and Swiss Chard Enchilada with Jicama Slaw Recipe at: http://www.ciaprochef.com/potatoes/enchilada.html Cindy Pawlcyn demonstrates how to make a Potato & Swiss Chard Enchilada with Jicama Slaw — a flavorful vegetarian dish of potatoes, chard, cheese and caramelized onions wrapped in corn tortillas and baked in fresh salsa verde. Chef Cindy Pawlcyn, a pioneer in the development of wine country cuisine, and owner of of Napa Valley's beloved restaurants: the legendary Mustards Grill, and the eclectic Cindy's Backstreet Kitchen.
Lecture 64 Play Video	Syros Potato Caper Dip Recipe at: http://www.ciaprochef.com/potatoes/caper-dip.html Cindy Pawlcyn makes Syros Potato Caper Dip, a flavorful potato based dip with capers and onions. This dip or sauce is perfect for spreading on grilled bread or coating a light protein like fish or chicken. Chef Cindy Pawlcyn, a pioneer in the development of wine country cuisine, and owner of of Napa Valley's beloved restaurants: the legendary Mustards Grill, and the eclectic Cindy's Backstreet Kitchen.
Lecture 65 Play Video	Halibut Brandade Potato Cakes Recipe at: http://www.ciaprochef.com/potatoes/halibut.html Chef Anne Gingrass from Brix Restaurant in Napa demonstrates how she makes halibut brandade potato cakes topped with cucumber mint salsa. The brandade is made with an emulsion of halibut, mashed russet potatoes and olive oil.
Lecture 66 Play Video	Spanish Tuna and Potato Salad: Rin Ran Recipe at: http://www.ciaprochef.com/potatoes/rinran-salad.html Joyce Goldstein, Chef consultant and prolific cookbook author, demonstrates a Mediterranean potato dish that is sure to delight — Rin Ran Potatoes, is a Spanish potato salad with bright colors and bold flavors. She uses yukon gold and fingerling potatoes, green olives, tuna and red peppers, in a cumin paprika vinaigrette.
Lecture 67 Play Video	Potato and Green Olive Stew: Ragout D'Olives Verts Recipe at: http://www.ciaprochef.com/potatoes/ragout-verts.html Joyce Goldstein, chef consultant and prolific cookbook author, demonstrates a flavorful Algerian potato and green olive stew, Ragout D'Olives Verts.
Lecture 68 Play Video	Vietnamese Pho Bo For recipes, visit www.ciaprochef.com/WCA 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. The essence of pho is a beefy consommé flavored with charred onions and ginger, rock sugar and star anise.
Lecture 69 Play Video	Vietnamese Southern Home Cooking For recipes, visit www.ciaprochef.com/WCA For a close-up look at southern Vietnamese cooking, we join Mai Pham on a visit to her grandmother and aunt in the village of Quoi Son near the city of My Tho. Mai and her aunt prepare a Southern-style meal featuring water spinach seared with garlic over a brisk wood fire; puffy, fire-roasted rice paper sheets; fluffy steamed rice from the local rice fields, and a rustic dish Mai learned from her aunt.
Lecture 70 Play Video	Banh Mi Sandwich For recipes, visit www.ciaprochef.com/WCA On the streets of Vietnam, sidewalk vendors sell a popular sandwich that reflects the country's history in every bite. Banh mi, Vietnam's version of a baguette sandwich, shows the obvious influence of both China and France. Made on an airy baguette spread with mayonnaise—that's the French legacy—the banh mi includes a variety of Vietnamese charcuterie, depending on the maker and the customer. Chinese-style roast pork is customary, but a French-style pâté scented with star anise may be an option, too. Secret sauces are often part of the ritual, with the Vietnamese contribution last: crunchy onions, sliced chilies, fresh herbs and pickled vegetables. Without them, it's not banh mi.
Lecture 71 Play Video	Sicilian Caponata with Rosalba Lo Greco For recipes, visit www.ciaprochef.com/WCA Rosalba Lo Greco cooks for Barone Pietro Beneventano at his agriturismo, or farmhouse inn, Case del Feudo, outside Siracusa. She prepares a caponata that she learned how to make from her grandmother.
Lecture 72 Play Video	Sicilian Garlic Almond Couscous Garnish For recipes, visit www.ciaprochef.com/WCA We visit the Titone family, who produces prize-winning organic olive oils on their farm outside Marsala. Maria, the mother of the family, showed us a splendidly unctuous almond and garlic mayonnaise that is served as a garnish for couscous around these parts. You make it like this, Maria Titone says: You take a handful of almonds, two or three cloves of garlic, olive oil, some salt, and you blend it all together.
Lecture 73 Play Video	Sicilian Seafood Couscous For recipes, visit www.ciaprochef.com/WCA In Trapani, we discovered something the Arabs brought to Sicily 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, shows us how it's done. Trapani couscous is quite different from the more familiar North African version but, like pasta, no matter where it's made, it starts with hard durum wheat called semola or semolina.
Lecture 74 Play Video	Sicilian Caponata For recipes, visit www.ciaprochef.com/WCA Back in his restaurant, Il Cociniero, in the hotel Katane Palace, Carmelo shows us how to make one of Sicily's most important dishes: caponata. Made with eggplant, peppers, tomatoes, and many other ingredients depending on where in Sicily you find yourself. It's a dish, Carmelo says, that brings together all the different influences on Sicilian cuisine, Arab, Norman, Spanish, and products that arrived after the discovery of America.
Lecture 75 Play Video	Bean Burrito with Brown Rice, Jalapeño Jack Cheese and Salsa Verde This vegetarian burrito is packed with flavorful black beans as the main protein, as well as whole grain brown rice, tomatoes, cheese, and fresh diced tomatoes. Chef Scott Samuel developed this recipe for a high school foodservice audience, and explains how to prepare the burritos a day in advance for added convenience. Recipe at: http://www.ciaprochef.com/northarvest/recipe27.html
Lecture 76 Play Video	Jicama Shrimp Tacos with Asian Slaw Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html CIA Chef Bill Briwa demonstrates how to make a delicious and unusual sauce that he serves on jicama tacos filled with grilled shrimp and Asian slaw. The sauce features ingredients from both Mediterranean and Southeast Asian cultures: shallots, ginger, lemongrass, serrano chiles, coconut milk, rosemary, rice wine vinegar, and NuMami sauce. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.
Lecture 77 Play Video	Tostadas with Black Beans, Chicken, and Avocado This tostada is topped with spicy black beans, chicken fajita strips, avocado, tomatoes and shredded lettuce and cheese. The same toppings could also be used for a healthier take on nachos. CIA Chef Scott Samuel developed this recipe for a high school foodservice audience. Recipe at: http://www.ciaprochef.com/northarvest/recipe26.html
Lecture 78 Play Video	Grilled Cara Cara Oranges and Rose-Ginger Marinated Chicken Recipe at: http://www.ciaprochef.com/sunkist/recipe4.html Here's a unique new take on orange chicken. In this recipe, Chef Robert Danhi makes a delicious marinade with orange zest, lemon juice, rose water, and Asian aromatics. He then plates the chicken with grilled cara cara oranges for a delicious finish and beautiful presentation sure to impress your guests.
Lecture 79 Play Video	Rock Cod Ceviche with Fresh Herbs Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html CIA Chef Bill Briwa demonstrates how to make a simple ceviche, a dish that has grown in popularity on menus across America in recent years. Key to preparing perfect ceviche is to use impeccably fresh fish, and to properly cut the fish at a long angle in small cubes to maximize its surface area. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.
Lecture 80 Play Video	Szechuan Mushroom Stir Fry Easy to make, and packed with healthy vegetables, stir frys are a fast and flavor-packed option for your family. In this vegetarian version of a Szechuan stir fry, Chef Bill Briwa uses meaty slices of portabella mushrooms with Asian vegetables, herbs and spices. Find the recipe at http://www.ciaprochef.com/mushrooms/recipe6.html
Lecture 81 Play Video	How to Sauté and Roast Mushrooms In this video, Chef Bill Briwa shows us how to properly sauté mushrooms. As he explains, the key is to start with a hot pan, cooking the mushrooms without moving them until they have completely browned on one side. In the second part of the video, Chef Briwa also demonstrates how to roast mushrooms to a perfect, golden brown with a tender but firm texture. Chef Briwa also shows us a great trick for marinating mushrooms. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html
Lecture 82 Play Video	Blending Meat and Mushrooms in American Classics For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html Chef Bill Briwa shows us how he blends sautéed mushrooms with ground meat in burgers, meatloaf, sloppy joes, casseroles, and chili to make them more healthful meal options.
Lecture 83 Play Video	Blending Meat and Mushrooms for Mexican Meals In this demonstration, Chef Bill Briwa shows us how to create a mushroom-meat blend in classic Mexican dishes. Adding authentic Mexican flavors like toasted cumin, chipotle chile, oregano and cilantro, Chef Briwa uses this versatile filling in tacos, burritos, quesadillas, enchiladas and more. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html
Lecture 84 Play Video	How to Select and Store Mushrooms In this video, Chef Bill Briwa demonstrates how to properly store fresh mushrooms. Chef Briwa shows us how mushrooms are best stored in a paper bag. Mushrooms decay more quickly when they stored in a tightly closed plastic bag. Fresh mushrooms don't freeze well, but cooked mushrooms do. You can freeze sautéed mushrooms for up to one month so they're ready to use in soups, omelets, braises or pasta sauces. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html
Lecture 85 Play Video	The Many Ways to Serve Mushrooms In this video, Chef Bill Briwa gives an overview of ideas for cooking with mushrooms: From serving them whole as grilled mushroom kabobs, or by sautéing sliced mushrooms for a filling in sandwiches or quesadillas. Chef Briwa also show us how finely chopped mushrooms can be combined with ground meats in meatballs, or burgers. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html
Lecture 86 Play Video	Blending Meat and Mushrooms for Italian Meals From lasagna to meatballs, Chef Bill Briwa shows us a technique for blending meat with mushrooms in classic Italian recipes, making these dishes more healthful and delicious. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html
Lecture 87 Play Video	How to Clean Mushrooms In this video, Chef Bill Briwa shows us how to properly clean mushrooms. As Chef Briwa explains, mushrooms absorb moisture easily so they should never be soaked in water. Instead, mushrooms should be rinsed briefly under water, then patted dry with paper towels. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html
Lecture 88 Play Video	Mushroom Chili with Chipotle With a well-seasoned blend of sautéed mushrooms and meat, you can easily make family favorites more wholesome. In this recipe, Chef Bill Briwa adds chopped mushrooms to chili, which blend so seamlessly with the meat that your dinner-table "regulars" may not notice the switch. Find the recipe at http://www.ciaprochef.com/mushrooms/recipe1.html
Lecture 89 Play Video	Mushroom Pasta Sauce For a delicious vegetarian version of fettuccine with a bolognese ragù, Chef Bill Briwa swaps mushrooms for the meat traditionally used in this classic Italian pasta sauce. You won't miss the meat with the rich, umami-intense flavor of the mushrooms. Find the recipe at http://www.ciaprochef.com/mushrooms/recipe4.html
Lecture 90 Play Video	Blending Meat and Mushrooms: Blendability Blending mushrooms with classic ground-meat recipes, such as burgers, meatloaf, lasagna, pasta sauce, or meatballs, can make everyday dishes more healthful and delicious. Simply replace some of the ground meat—beef, pork, chicken, or turkey—with finely chopped cooked mushrooms, reducing fat, calories, and cholesterol while boosting juiciness and flavor. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html
Lecture 91 Play Video	Blending Meat and Mushrooms for Asian Meals You can easily swap mushrooms for meat to make a more healthful version of an Asian classic that traditionally uses meat in dishes such as stir-fries, fried rice, or dumplings. Chef Bill Briwa shows us how. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html
Lecture 92 Play Video	Singapore Black Pepper Seafood Stew Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html In this video, Chef Mark Miller takes the flavor profile of Singapore's famous black pepper crab, and creates a delicious seafood stew. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.
Lecture 93 Play Video	Grilled Southwestern Shrimp with Wasabi Cocktail Sauce Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html In this video, Executive Chef Andrew Hunter demonstrates a delicious Latin Asian fusion dish. He marinates the shrimp in guajillo salsa mixed with lime ponzu, then sears them in a hot dry pan. The shrimp are served in a cocktail glass with a salad of radishes, bean sprouts and fennel. Chef Hunter finishes the dish with a bright and peppery wasabi cream sauce, which perfectly complements the earthy guajillo salsa. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.
Lecture 94 Play Video	Miso-Glazed Salmon and Vegetable Stir-Fry Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html In this video, Executive Chef Andrew Hunter demonstrates a unique technique to prepare flavorful salmon. He wraps the fillets in cheese cloth then covers the fish in miso, orange juice, orange zest, rice wine vinegar, and mirin. The cheese cloth separates the miso from the salmon, allowing the miso to impart its flavor while giving the salmon a beautiful, clean, cured appearance. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.
Lecture 95 Play Video	Lamb Katsu with Summer Vegetable Salad Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html One of Chef Mark Miller's favorite Japanese meals is tonkatsu, and here he shows us a new twist on this classic dish. In place of traditional pork, he uses a brined rack of lamb that he breads in panko and serves with tonkatsu sauce. He serves the lamb on top of a refreshing and colorful salad of corn, red peppers, cherry tomatoes and snap peas. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.
Lecture 96 Play Video	Green Grape and Wild Rice Salad with Sherry Vinaigrette, Toasted Walnuts, and Roasted Red Peppers Find the recipe at http://www.ciaprochef.com/grapes/recipe20.html This vegetarian wild rice and green grape salad is a flavorful and healthy side dish, stuffing, or entrée. In this demonstration, Chef Scott Samuel from The Culinary Institute of America shows us the "pasta method" of cooking rice. Instead of measuring out the rice and water, he simply boils a large pot of water, adds the rice, and strains the rice when cooked through.
Lecture 97 Play Video	Thai Curry Chicken and Red Grape Salad Recipe at: http://www.ciaprochef.com/grapes/recipe23.html Chef Scott Samuel from The Culinary Institute of America says this is the best chicken salad you'll ever have. He adds spicy Thai red curry paste and cooling red grapes, to make this chicken salad stand out above the crowd. He designed this recipe for retail foodservice, but it's also great for home cooks.
Lecture 98 Play Video	Spicy Asian Beef Salad with Black Grapes and Napa Cabbage Recipe at: http://www.ciaprochef.com/grapes/recipe24.html In this recipe demo, Chef Scott Samuel from The Culinary Institute of America begins by preparing a sweet, tart and spicy Asian marinade he uses to flavor a flank steak. He grills and cuts the steak into thin slices, and serves it on top of a salad of shredded napa cabbage and black grapes. He designed this recipe for retail foodservice, but it's also great for home cooks.
Lecture 99 Play Video	Whole Wheat Wrap with Chimmichurri Roasted Chicken, with Black Grape and Mango Salad Recipe at http://www.ciaprochef.com/grapes/recipe22.html In this demonstration, Chef Scott Samuel from The Culinary Institute of America prepares a healthy and flavorful grab-and-go wrap recipe. The chimmichurri sauce is used as the marinade for the chicken as well as the sauce inside the wrap. He adds black grapes that he has sliced into rings, to add a perfect sweet, refreshing crunch. Chef Samuel designed this recipe for retail foodservice, but it's also great for home cooks.
Lecture 100 Play Video	Tri-Color Grape, Arugula, Mozzarella, and Toasted Almond Salad with Apple Cider Vinaigrette Recipe at http://www.ciaprochef.com/grapes/recipe21.html This produce-packed salad is full of great colors, textures and flavors that your guests will love. Chef Scott Samuel from The Culinary Institute of America starts with a unique vinaigrette he makes with finely minced black, green and red grapes as a base. Grapes, radishes, green apple, and toasted almonds add great crunch to the dish, while the mozzarella balls add a creamy richness. Chef Samuel created this recipe with retail foodservice in mind, but it's also great for home cooks.
Lecture 101 Play Video	Lemon Basil Margatini Recipe at: http://www.ciaprochef.com/sunkist/recipe1.html Creative "bar chefs" are reinvigorating cocktail menus. This perfectly balanced Sunkist Lemon Basil Margatini takes advantage of the bright floral flavor, and beautiful pink flesh and striped skin of the Sunkist zebra lemon. With house-made orange liquor, sweet and sour, and the addition of basil leaves, ginger and tequila, this cocktail may be just as memorable as the meal that follows.
Lecture 102 Play Video	Vietnamese Pummelo and Shrimp Salad Recipe at: http://www.ciaprochef.com/sunkist/recipe2.html This classic Vietnamese-style recipe features the giant Sunkist Pummelo, with shrimp, peanuts and herbs. Pummelos have a delicate sweet flavor with a jasmine scent, and pair perfectly with the Southeast Asian aromatics in this recipe. In this video, Chef Robert Danhi also demonstrates how to properly peel a pummelo.
Lecture 103 Play Video	Lemon Kimchi with Korean Red Chili Sauce and Charred Scallions In this recipe, Chef Robert Danhi prepares a small plate with big flavor: kimchi with lemons. After the kimchi ferments for about four days, he serves it as a small plate with charred scallions and a chili orange sauce. To save time in the kitchen he uses Sunkist seedless lemons. Recipe at: http://www.ciaprochef.com/sunkist/recipe3.html
Lecture 104 Play Video	Meyer Lemon Ice Cream Mini Cone Nothing beats the bright tang of lemon for a refreshing dessert. In this lemon ice cream recipe, Chef Robert Danhi takes advantage of the vivid orange-blossom aroma and sweet, tart flavor of meyer lemons. To make this dessert extra special, he adds a surprise of creamy lemon custard inside the cone, and tops the ice cream with spicy crunchy lemon pepper brittle. Recipe at: http://www.ciaprochef.com/sunkist/recipe6.html
Lecture 105 Play Video	Vegetarian Chili with Three Beans This delicious, spicy vegetarian chili is packed with produce. With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat. CIA Chef Scott Samuel's secret for adding savory flavor is a teaspoon of cocoa powder. Chef Samuel developed this recipe for a high school foodservice audience. Recipe at: http://www.ciaprochef.com/northarvest/recipe23.html
Lecture 106 Play Video	Sausage and White Bean Soup with Kale and Basil Pesto This simple soup incorporates cannellini beans, Tuscan kale, and pork sausage. Chef Scott Samuel adds some pizzazz to the ground pork by adding traditional Andouille flavors: paprika, cayenne, thyme and sage. He suggests swapping spinach for kale in case it is not available. Chef Samuel developed this recipe for a high school foodservice audience. Recipe at: http://www.ciaprochef.com/northarvest/recipe24.html
Lecture 107 Play Video	Brown Rice and Kidney Bean Salad with Roasted Red Peppers, Fuji Apples, and Sherry Vinaigrette This flavorful whole grain salad uses multiple varieties of beans and vegetables to add beautiful color to the dish. Serve this salad as a side dish or even inside a wrap as a lunch entree. CIA Chef Scott Samuel developed this recipe for a high school foodservice audience. Recipe at: http://www.ciaprochef.com/northarvest/recipe25.html
Lecture 108 Play Video	Warm Potato Salad Recipe at: http://www.ciaprochef.com/potatoes/recipes/warm-potato-salad... In this video, CIA Chef Bill Briwa takes an old deli favorite, potato salad, and gives it a kick. The potatoes are flavored with bacon, sautéed onions, whole grain mustard, chicken stock, vinegar, and pickled onions. Served warm, this salad makes for a perfect side dish to grilled chicken or a steak. If serving the potato salad with sausages, Chef Briwa suggests replacing the chicken stock with beer, such as a lager. Recipe at: http://www.ciaprochef.com/potatoes/pdf/WarmPotatoSalad.pdf
Lecture 109 Play Video	Spring Potato Salad Recipe at: http://www.ciaprochef.com/potatoes/recipes/spring-potato-sal... After a long winter, spring inspires beautiful salads with all of the new produce that the season brings. In this video, CIA Chef Bill Briwa creates a colorful spring salad with purple potatoes, fingerling potatoes, asparagus, frisee, celery leaves, baby carrots, and radishes, all dressed with a flavorful green goddess dressing. Recipe at: http://www.ciaprochef.com/potatoes/pdf/SpringPotatoSalad.pdf
Lecture 110 Play Video	Stuffed Breakfast Potato Skins Recipe at: http://www.ciaprochef.com/potatoes/recipes/baked-breakfast-p... While stuffed potato skins have become a sports bar favorite, in this video CIA Chef Bill Briwa shows us how to bring this concept to breakfast. He fills the scooped-out roasted russet potato with its reserved potato filling, scrambled eggs, smoked salmon, and sour cream. Recipe at: http://www.ciaprochef.com/potatoes/pdf/BreakfastPotatoSkins....
Lecture 111 Play Video	Asian Potato Salad Recipe at: http://www.ciaprochef.com/potatoes/recipes/asian-potato-sala... While you wouldn't typically associate Asian flavors with potato salad, CIA Chef Bill Briwa created this Asian Potato Salad that is sure to please. Chef Briwa flavors the fingerling potatoes with miso, soy sauce, rice wine vinegar, and mirin dressing, and adds snap peas and shredded carrots. For a fun and interesting finish to the dish, he tops the colorful salad with black sesame, crunchy wasabi peas, pickled mustard seeds, and a sprinkle of togarashi, a Japanese 7-spice mix. Recipe at: http://www.ciaprochef.com/potatoes/pdf/AsianPotatoSalad.pdf
Lecture 112 Play Video	Potato Fritatta Breakfast Sandwich Recipe at: http://www.ciaprochef.com/potatoes/recipes/potato-frittata.h... CIA Chef Bill Briwa demonstrates how to make a chard, kale, mushroom, and Yukon Gold Potato frittata. To transform this into a healthy grab-and-go meal, he puts the frittata into a whole wheat bun for a delicious breakfast sandwich. Recipe at: http://www.ciaprochef.com/potatoes/pdf/FrittataSandwich.pdf
Lecture 113 Play Video	Potato Breakfast Pizza Recipe at: http://www.ciaprochef.com/potatoes/recipes/potato-breakfast-... CIA Chef Bill Briwa demonstrates how to make a grilled breakfast pizza. He adds instant mashed potatoes into the pizza dough to create a softer dough that holds together and retains moisture exceptionally well. The pizza is topped with creamy goat cheese, crispy fried Yukon Gold potatoes, scrambled eggs, arugula, and sundried tomatoes. Recipe at: http://www.ciaprochef.com/potatoes/pdf/BreakfastPizza.pdf
Lecture 114 Play Video	Spruce Potatoes Boulangére Chef Mark Sullivan from Spruce in San Francisco demonstrates a classic dish from his restaurant, Spruce Potatoes Boulangére. He uses German butterball potatoes, but any yellow-fleshed potato works well in this recipe. Potatoes Boulangére means "potatoes from the baker." The dish originated in rural France when people did not have ovens of their own, and would bring dishes to the baker to be roasted and picked up later. Recipe at: http://www.ciaprochef.com/potatoes/pdf/SprucePotatoesBoulang...
Lecture 115 Play Video	Potato Provencal Tart Recipe at: http://www.ciaprochef.com/potatoes/recipes/potato-provencal-... Chef Mark Sullivan from Spruce in San Francisco demonstrates how to make a traditional Provencal Tart filled with layers of potatoes and late summer vegetables. A slice of this tart is served with a side salad at Spruce for brunch and lunch. Recipe at: http://www.ciaprochef.com/potatoes/pdf/PotatoProvencalVegeta...
Lecture 116 Play Video	Moro Orange, Roasted Kobocha Squash, and Kale Salad Kale salads have become a menu favorite in recent years. In this video, Chef Robert Danhi gives an extra kick to his kale salad with the addition of beautiful moro oranges. The roasted kabocha squash make the salad hearty enough to serve as an entrée. Recipe at: http://www.ciaprochef.com/sunkist/recipe4.html
Lecture 117 Play Video	Chilled Asparagus with Mustard Herb Vinaigrette with the World's Premier Culinary College Get the Recipe: http://enthusiasts.ciachef.edu/chilled-asparagus/ The Culinary Institute of America is the world's premier culinary college. Culinary school instructor Fred Brash demonstrates how to prepare Chilled Asparagus with Mustard Herb Vinaigrette. For more information about our cooking school, please visit http://www.ciachef.edu.
Lecture 118 Play Video	Mixed Herb Marble Potatoes with Chef Todd Humphries Recipe at: http://www.ciaprochef.com/potatoes/marble-potatoes.html Chef Todd Humphries of Napa's Kitchen Door, demonstrates how to make versatile, slow-cooked mixed marble potatoes. He gently simmers the potatoes with rosemary, thyme, oregano, sage, bay leaves, sugar and salt for 15-20 minutes. The result is richly flavored potatoes with a buttery texture for use across the menu.
Lecture 119 Play Video	Crispy Potato Nuggets with Todd Humphries Recipe at: http://www.ciaprochef.com/potatoes/potato-nuggets.html Todd Humphries, chef and owner of Kitchen Door in Napa, demonstrates how to make crispy potato nuggets. He steams potatoes, allows them to cool, then grates them into a sheet pan. To the grated potatoes, he adds curry powder, salt, flour, and powdered gelatin. After the mixture sets in the pan, he cuts the sheet into cubes and fries the nuggets until golden brown and crispy.
Lecture 120 Play Video	Potato Risotto with Chef Gary Danko Recipe at: http://www.ciaprochef.com/potatoes/potato-risotto.html Chef Gary Danko of Restaurant Gary Danko in San Francisco, demonstrates how to make "risotto" with a twist. Instead of rice Chef Danko uses finely cubed russet potatoes, which are starchier than other potato types. He adds butter, cheese and white wine, and crispy bacon to the dish.
Lecture 121 Play Video	Duck and Potato Hash Cakes with Chef Gary Danko Recipe at: http://www.ciaprochef.com/potatoes/duck-potato-hash.html Chef Gary Danko of Restaurant Gary Danko in San Francisco, demonstrates how to make one of his favorite dishes, Duck and potato Hash. Chef Danko serves this underneath poached eggs, or served with pan-fried duck breast. He forms the hash mixture into cakes, then fries until a golden brown crust is formed.
Lecture 122 Play Video	Almond Frangipane Pound Cake with Apricots Recipe at: http://www.ciaprochef.com/almonds/recipe10.html In this video, CIA Chef Bill Briwa demonstrates how to take humble pound cake and elevate it to the status of an elegant pastry. While almond frangipane is traditionally used as a tart filling, in this recipe, Chef Briwa spreads the frangipane on top of the pound cake slices and bakes them with a slice of fresh apricot on top.
Lecture 123 Play Video	Chocolate Baklava with Almonds and Figs Recipe at: http://www.ciaprochef.com/almonds/recipe9.html In this video, CIA Chef Bill Briwa demonstrates how to make baklava with a tasty twist. Baklava is Middle Eastern and eastern Mediterranean sweet made of layers of filo pastry filled with chopped nuts. In this version, Chef Briwa he makes a filling of slivered almonds, chocolate flakes and ground figs. This dessert is so rich, your guests will only need a very small portion to feel satisfied.
Lecture 124 Play Video	Roasted Honey-Orange Almonds with Aged Cheddar Recipe at: http://www.ciaprochef.com/almonds/recipe7.html In this video, Chef Bill Briwa demonstrates how to make almonds candied with sweet and savory orange, honey, and thyme. The almonds make for the perfect accompaniment to a cheese plate, and pair especially well with sharp aged cheddar cheese.
Lecture 125 Play Video	Almond, Yogurt and Roasted Eggplant Dip Recipe at: http://www.ciaprochef.com/almonds/recipe6c.html In this demonstration, CIA Chef Bill Briwa makes a dip with roasted eggplant, almonds, and yogurt. First, he roasts the eggplant over a flame until it is soft and completely blackened on the outside. This process can range from a few minutes to 10--12 minutes, and imparts a wonderful smoky flavor to the dip. While the eggplant is roasting, he prepares the yogurt and almond butter mixture, which is then added to the mashed eggplant flesh.
Lecture 126 Play Video	Spicy Red Pepper and Almond Dip: Muhammara Recipe at: http://www.ciaprochef.com/almonds/recipe6b.html In this demonstration, CIA Chef Bill Briwa makes a spicy dip from the Eastern Mediterranean called Muhammara. Muhammara means "reddened" in Arabic, and versions of this dip are found in Syrian, Palestinian, Lebanese, and Turkish culinary traditions. This dip is made with roasted red peppers, bread crumbs, roasted almonds, cumin, Turkish pepper paste, and pomegranate molasses, which lends a beautiful color and tangy flavor. The dip is served with pita, crackers, or bread.
Lecture 127 Play Video	Smoked Trout and Almond Dip Recipe at: http://www.ciaprochef.com/almonds/recipe6.html In this series of videos, Chef Bill Briwa creates a mezze plate of three dips. The first dip is made with smoked trout, but smoked salmon also works well. To create a rustic texture, Chef Briwa crushes the smoked fish with a spoon into the fromage blanc, and adds slivered almonds for extra crunch.
Lecture 128 Play Video	Malaysian-style Barbecued Almond Chicken with Serundeng Recipe at: http://www.ciaprochef.com/almonds/recipe4.html In this Indonesian inspired recipe, Chef Bill Briwa demonstrates a unique and delicious method for preparing chicken that your customers will crave. To fully imbue the chicken legs with the flavorful sauce, he uses the sauce as a marinade, braising liquid, and a glaze. He serves the grilled chicken legs with serundeng, a mixture of grated coconut, slivered almonds and spices.
Lecture 129 Play Video	Green Bean Salad with Almonds and Goat Cheese Recipe at: http://www.ciaprochef.com/almonds/recipe8.html In this demonstration, CIA Chef Bill Briwa makes a healthy vegetable salad sure to stand out on your menu. Chef Briwa balances the flavors of this fresh and delicate salad with a sweet tarragon vinaigrette, creamy and tangy goat cheese, and nutty toasted almonds.
Lecture 130 Play Video	Andalucían Chilled Almond Soup (Ajo Blanco) Recipe at: http://www.ciaprochef.com/almonds/recipe1.html In this demonstration, CIA Chef Bill Briwa makes a chilled Andalucían almond-garlic soup known as ajo blanco. This soup is a close cousin to gazpacho, but is white due to blanched almonds, bread and garlic. Chef Briwa uses blanched almonds in order to maintain their white color. To add a rich nutty flavor, he adds a tiny amount of almond extract. For a beautiful and elegant presentation, he pours the ajo blanco over a heaping garnish of toasted almonds, sliced grapes, garlic and chive blossoms, fennel, and cubed pears and apples.
Lecture 131 Play Video	Pan-Roasted Salmon in Aromatic Green Pipián Recipe at: http://www.ciaprochef.com/almonds/recipe5.html We head south of the border with this recipe demonstration of salmon with a pipián sauce served in mini tostadas. As CIA Chef Bill Briwa explains, pipiáns are similar to mole sauces, but are always thickened with nuts or seeds. In this version, the green pipián sauce is thickened with almonds and sesame seeds.
Lecture 132 Play Video	Fromage Blanc with Toasted Almonds, Popped Aromatic Spices, and Fresh Mint Chutney Recipe at: http://www.ciaprochef.com/almonds/recipe2.html CIA Chef Bill Briwa demonstrates how to make a delicious and unique cheese course. He uses fromage blanc, also known as farmer's cheese, instead of the ripe cheeses typically found on cheese course menus. Aromatic popped spices and toasted almonds are spooned over the craggy cheese, and he serves his dish with fresh chutney and sliced pita.
Lecture 133 Play Video	Cupcake Bouquet with the World's Premier Culinary College Get the Recipe: http://enthusiasts.ciachef.edu/cupcake-bouquet/ The Culinary Institute of America is the world's premier culinary college. Culinary school instructor Dianne Rossomando demonstrates how to prepare a Cupcake Bouquet. For more information about our cooking school, please visit http://www.ciachef.edu.
Lecture 134 Play Video	Almond Tabbouleh Recipe at: http://www.ciaprochef.com/almonds/recipe3b.html CIA Chef Bill Briwa prepares a delicious toubouleh, using toasted almonds in place of traditional bulgur. Chef Briwa allows the salad to rest for at least 10 minutes before serving, so that the almonds can absorb the delicious dressing as well as the liquid from the tomatoes and cucumbers. He serves the almond tabouleh with merguez sausage meatballs.
Lecture 135 Play Video	Spicy Merguez Sausage Meatballs Recipe at: http://www.ciaprochef.com/almonds/recipe3.html CIA Chef Bill Briwa shows off the appeal of world flavors in this recipe demonstration of spicy merguez sausage and toasted almond meatballs. Merguez is a type of spicy sausage from North Africa made with lamb and beef. Chef Briwa teaches us his best techniques to help make sure the meatballs properly bind together. He serves the meatballs on top of almond tabouleh.
Lecture 136 Play Video	Tempura Alaska Crab Legs (Japan) Recipe at: http://www.ciaprochef.com/alaskaseafood/tempura-crab-legs.ht... CIA Chef Michael Skibitcky prepares five dipping sauces for tempura Alaska crab legs. A trick for making perfect tempura batter? Use ice water to prevent the formation of gluten, which will weigh down the batter. To perfume the tempura, add sesame oil to the frying oil, but not the batter itself. The tempura frying oil is at the perfect temperature at 350° F to allow the fried items to get crispy while not browning.
Lecture 137 Play Video	Alaska Black Cod Poached in Spiced Tamarind Sauce (India) Recipe at: http://www.ciaprochef.com/alaskaseafood/tamarind-black-cod.h... CIA Chef Toni Sakaguchi poaches Alaska black cod in a deliciously hot, spicy, sweet and creamy tamarind sauce. The black cod has beautiful white flakey flesh that takes well to the gentle poaching.
Lecture 138 Play Video	How to Make Indian Tamarind Sauce Recipe at: http://www.ciaprochef.com/alaskaseafood/tamarind-black-cod.h... CIA Chef Toni Sakaguchi prepares this deliciously hot, spicy, sweet and creamy Indian tamarind sauce. She later uses the tamarind sauce to poach an Alaska black cod.
Lecture 139 Play Video	Coconut-Red Curry Roasted Alaska Snow Crab Legs (Thailand) Recipe at: http://www.ciaprochef.com/alaskaseafood/red-curry-coconut-sn... CIA Chef Michael Skibitcky creates a fragrant and spicy red curry that pairs perfectly with sweet Alaska snow crab. The crab clusters make a stunning presentation and the dish is a great entree or shared appetizer.
Lecture 140 Play Video	How to Make Thai Red Curry Recipe at: http://www.ciaprochef.com/alaskaseafood/red-curry-paste.html CIA Chef Michael Skibitcky demonstrates how to make a fragrant and spicy red curry paste. He later uses the red curry paste with Alaska snow crab.
Lecture 141 Play Video	Alaska Halibut with Ras Al Hanout (Morocco) Recipe at: http://www.ciaprochef.com/alaskaseafood/ras-al-hanout-halibu... CIA Chef Toni Sakaguchi demonstrates how to coat Alaska halibut in Ras Al Hanout, a traditional Moroccan a spice rub. The cooling onion, parsley and sumac salad is the perfect foil to the spices on the fish.
Lecture 142 Play Video	How to Make Ras Al Hanout Recipe at: http://www.ciaprochef.com/alaskaseafood/ras-al-hanout.html CIA Chef Toni Sakaguchi demonstrates how to make Ras Al Hanout, a traditional Moroccan a spice rub. She later uses the spice rub on Alaska halibut.
Lecture 143 Play Video	Provençal Alaska Salmon Sauté (France) Recipe at: http://www.ciaprochef.com/alaskaseafood/king-salmon.html In this video, CIA Chef Michael Skibitcky prepares Provençal Alaska Salmon. The Alaska king salmon in this dish is served with grilled eggplant, peppers and zucchini and topped with tomatoes, niçoise olives for a delicious, healthy and light summer entree. You can also serve the salmon on top of a citrus rice pilaf.
Lecture 144 Play Video	Alaska Pollock with Garlic, Tomato, and Rosemary (France) Recipe at: http://www.ciaprochef.com/alaskaseafood/garlic-tomato-rosema... In this video, CIA Chef Thomas Wong prepares wild Alaska Pollock, a very versatile fish that lends itself well to fresh and light summer vegetables. To make the dish a heartier meal, Chef Tom Wong pairs the fish with oven-roasted polenta. Unlike the darker-fleshed Atlantic pollock, Alaska pollock's flesh is delicate, white and flaky.
Lecture 145 Play Video	Crunchy Alaska King Crab Tostones (Cuba) Recipe at: http://www.ciaprochef.com/alaskaseafood/crab-tostone.html Serving Alaska king crab is guaranteed to add a wow factor to the menu. CIA Chef Toni Sakaguchi pairs the deliciously sweet king crab meat with citrus, oregano and mango salsa. She uses the mixture as a topping for crispy tostones, which are double-fried and pressed plantains. This dish makes for a great appetizer or addition to a bar menu.
Lecture 146 Play Video	Citrus Alaska Sole with a Tahini Drizzle (Egypt) Recipe at: http://www.ciaprochef.com/alaskaseafood/citrus-sole.html To appreciate the delicate flavors of the Alaska sole in this dish, CIA Chef Almir DaFonseca flavors the fish with a light and healthy orange zest marinade and citrus tahini sauce. Alaska dover sole is sustainably harvested between January to November.
Lecture 147 Play Video	How to Make Cilantro Lime Marinade Recipe at: http://www.ciaprochef.com/alaskaseafood/cilantro-lime-marina... CIA Chef Michael Skibitcky prepares a sharp, tangy and peppery cilantro-lime marinade. He uses the marinade with Alaska halibut.
Lecture 148 Play Video	Oven-Roasted Cilantro-Lime Alaska Halibut (Mexico) Recipe at: http://www.ciaprochef.com/alaskaseafood/cilantro-lime-halibu... CIA Chef Michael Skibitcky prepares a buttery Alaska halibut paired with a sharp, tangy and peppery cilantro-lime marinade. Black cod and sole also work well in this recipe. Alaska halibut is sustainably harvested from late February to mid-November.
Lecture 149 Play Video	Table Side Smoked Manhattan Unique drinks were developed for the opening of the CIA's Bocuse Restaurant. In this video, Associate Professor of Hospitality and Service Management John Fischer, demonstrates how to mix a Smoked Manhattan. Key to this drink is the heating of a section of barrel stave from the Jack Daniel Distillery to create the smoky flavor.
Lecture 150 Play Video	Table Side Ice Cream At the CIA's Bocuse Restaurant, dramatic table side preparation of ice cream using liquid nitrogen creates an ultra-smooth product that is then served in a house-made waffle cone. In this video, CIA Assistant Professor of Hospitality and Service Management Philip Papineau, demonstrates the technique.
Lecture 151 Play Video	Alaska Black Cod in Acacia Honey Marinade Recipe at: http://www.ciaprochef.com/alaskaseafood/black-cod.html Brett Lynch, corporate executive chef for the Alaska Seafood Marketing Institute, prepares Alaska Black Cod in Acacia Honey Marinade. The combination of sweet honey, salty and umami-rich soy sauce, and tart vinegar in this marinade brings out the luxuriously rich and buttery texture of the black cod. The internal temperature of the fish should reach about 140°F when done. In place of pea leaves, you can also pair the black cod with wilted spinach and seared shitake mushrooms. Black cod is also called sablefish and butterfish, and Alaska is home to the world's largest wild black cod fishery. The fish are sustainably harvested from late February to mid-November, but also available frozen year-round.
Lecture 152 Play Video	Three Bean Salad with Grilled Crimini Recipe at: http://www.ciaprochef.com/northarvest/recipe21.html This flavorful and healthy salad uses multiple varieties of beans to add beautiful color to the dish. Serve this salad in lettuce cups as an elegant side dish or even inside a wrap as a lunch entree.
Lecture 153 Play Video	Sandwich with Black Bean Spread, Mushrooms, Chipotle Mayo, and Avocado Recipe at: http://www.ciaprochef.com/northarvest/recipe22.html Some of the trendiest flavors on contemporary tables are coming from Latin America. This Mexican-inspired sandwich is filled with flavorful puree of black beans as the main protein. Mushrooms, spicy chipotle mayonnaise, avocado and pickled jalapeño give this torta a unique and delicious flavor profile that your customers will love.
Lecture 154 Play Video	Smoky Tomato and Cannellini Bean Soup Recipe at: http://www.ciaprochef.com/northarvest/recipe19.html Give your tired tomato soup recipe a kick by adding cannellini beans and smoky bacon. This soup is simple to make, but hearty, satisfying and full of healthful ingredients.
Lecture 155 Play Video	Pita Pocket with White Bean and Roasted Red Pepper Hummus Recipe at: http://www.ciaprochef.com/northarvest/recipe18.html With Americans increasingly seeking out vegetarian menu options, this vegetable-packed sandwich is sure to please. While everybody makes hummus with chick peas, this pita pocket is filled with a hummus that Chef Scott Samuel makes with white beans, roasted red peppers, cumin and cayenne.
Lecture 156 Play Video	Stir-Fried Green Beans with Black Beans Recipe at: http://www.ciaprochef.com/northarvest/recipe20.html This Asian stir fry features three types of beans: black beans, green beans, and a black bean sauce. While black beans aren't a typical Asian stir fry ingredient, they are complemented perfectly with the rich and flavorful black bean sauce. Black bean sauce is made from fermenting black soybeans, a process that gives the beans a sharp, pungent, and umami-rich flavor.
Lecture 157 Play Video	Tonkatsu Sliders Chef Jet Tila from Charleston Gastropub demonstrates how to make sliders filled with tonkatsu, tonkastu sauce, shredded cabbage and sriracha mayonnaise. To make the tonkatsu, he dredges a pork shoulder steak with kara-age and panko, then fries the pork until golden brown. He stuffs bao, or Chinese buns, with the tonkatsu and adds tonkastu sauce balanced with creamy and spicy sriracha mayonnaise. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.
Lecture 158 Play Video	Gluten-Free Japanese Rice Noodle Salad For those of you looking to add some gluten-free options to your menu, this rice noodle salad is a delicious and healthy option. Kikkoman's Executive Chef Andrew Hunter demonstrates how to make this dish using gluten-free rice noodles and colorful and crispy vegetables. The vinaigrette is made with gluten-free soy sauce, rice vinegar, lime juice and oil. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.
Lecture 159 Play Video	Thai Sweet & Spicy Hot Wings Chef Jet Tila from Charleston Gastropub shows us how to make sweet and spicy hot wings. He coats the wings with tempura flour then panko before frying them until golden brown. For the sauce, he uses a four to one ratio of Thai-style sweet chili sauce to sriracha. For those looking for more heat, he suggests a three to one ratio. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.
Lecture 160 Play Video	Roast Beef Bánh Mì Executive Chef Andrew Hunter demonstrates how to make a bánh mì, a Vietnamese sandwich made with a French baguette. Traditionally the sandwich is filled with pork or pate, but in this version, Chef Andrew uses beef marinated in sweet soy glaze. A sriracha mayonnaise keeps the sandwich creamy, moist and spicy, while finishing the sandwich with a drizzle of lime ponzu sauce gives it a citrus soy kick. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.
Lecture 161 Play Video	Almond Milk Panna Cotta with Rosewater and Pomegranate Glaze Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe7.html. Culinary Institute of America Baking and Pastry Chef Stephen Durfee makes an almond milk panna cotta inspired by the flavors of the Middle East. To give this dessert a healthier twist, he replaces some of the cream used in standard panna cotta recipes, with almond milk.
Lecture 162 Play Video	Almond Milk and Bitter Chocolate Sherbet Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe6.html. Culinary Institute of America Baking and Pastry Chef Stephen Durfee uses almond milk and almond butter to produce an intriguing almond milk and bitter chocolate sherbet.
Lecture 163 Play Video	Almond Cake with Yogurt Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe5.html. Culinary Institute of America Baking and Pastry Chef Stephen Durfee uses finely ground almonds and fragrant almond oil to flavor a butter-free almond cake with yogurt. Note how he uses crushed almonds to give crunch and visual appeal to the cake's surface.
Lecture 164 Play Video	Healthy Almond Scones Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe4.html. CIA Baking and Pastry Chef Aaron Brown demonstrates how to make almond scones that would make for a delicious and healthy breakfast. To give these scones a nutritional punch, Chef Brown adds chopped almonds, whole oats, flax seeds, currants, shredded apple, wheat germ, almond flour, and yogurt.
Lecture 165 Play Video	Almond Rosemary Shortbread Cookies Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe3.html. CIA Baking and Pastry Chef Aaron Brown demonstrates how to make shortbread cookies with a healthy twist. To make these cookies healthier than typical shortbread cookies, he substitutes some of the butter with almond oil, and some of the white flour with almond flour. The savory and piney rosemary pairs perfectly with the nutty almonds.
Lecture 166 Play Video	Almond, Mission Fig, and Golden Raisin Bread Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe2.html. In this video, CIA Baking and Pastry Chef Aaron Brown demonstrates how to make a healthy whole grain bread with almonds, dried figs and golden raisins. He adds extra flavor by using the liquid from the soaked fruit as the moisture in the bread. Chef Brown chops the almonds to about the same size as the dried fruit to achieve a perfect texture.
Lecture 167 Play Video	Hearty Almond and Ancient Grain Bread Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe1.html. CIA Baking and Pastry Chef Aaron Brown demonstrates how to make a flavorful and healthy bread full of whole grains, including kumut, spelt, amaranth and flax seeds. He uses whole almonds to provide a nice crunch when slicing through the bread.
Lecture 168 Play Video	Pinto Bean Quesadilla, Salsa Verde Recipe at: http://www.ciaprochef.com/northarvest/recipe15.html Quesadillas are a meal that kids are guaranteed to love. This simple-to-make quesadilla mixes pinto beans with Monterey Jack cheese and salsa verde, for a healthy and flavorful favorite with a twist. Pairing beans with the whole grains in this tortilla makes a complete protein that supplies all nine essential amino acids.
Lecture 169 Play Video	Pinto Bean and Quinoa Veggie Burger with Romesco Mayo on Sesame Wheat Bun This healthy whole-grain burger is a great example of using beans in place of meat. Beans provide the protein that every body needs, but with none of the cholesterol that meat supplies. The mix of spices, nutty quinoa, sweet romesco spread and hearty beans, make this burger a satisfying meal for vegetarians and meat-lovers alike. Recipe at: http://www.ciaprochef.com/northarvest/recipe17.html
Lecture 170 Play Video	Black Bean and Roasted Red Pepper Frittata This black bean and roasted red pepper frittata makes a hearty breakfast or brunch for a high-protein start to the day. You can make this meatless frittata in mini bite-size servings or in a full sheet pan. Try pairing the beans in this frittata with other ingredients such as caramelized onions, sautéed spinach or chopped Kalamata olives. Recipe at: http://www.ciaprochef.com/northarvest/recipe16.html
Lecture 171 Play Video	Blueberry Margarita Recipe at: http://www.ciaprochef.com/blueberries/recipe14.html 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-magenta color that happens naturally. In fact, if you have a blueberry mixture that's gray or lavender, it means the pH of the environment is too basic. Add a bit of acid to brighten it up."
Lecture 172 Play Video	Blueberry Lavender Fizz Recipe at: http://www.ciaprochef.com/blueberries/recipe13.html 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 refreshing and unique beverage option to offer your customers. You can add a shot of gin to make this into a cocktail.
Lecture 173 Play Video	Black Bean Salad with Avocado & Sherry Vinaigrette Recipe at: http://www.ciaprochef.com/northarvest/recipe14.html This healthy summer salad can be served in lettuce cups or rolled into a whole-wheat tortilla for a quick grab-and-go wrap. The fresh and colorful summer vegetables mixed with creamy black beans and avocado dressing make for a healthy dish kids and adults alike will enjoy.
Lecture 174 Play Video	Blueberry Ginger Soda Recipe at: http://www.ciaprochef.com/blueberries/recipe12.html 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 beverage that is great for brunch or a bar menu. The blueberries add a beautiful color and sweet tart flavor counterbalanced by the fresh ginger's heat and spice.
Lecture 175 Play Video	Macaroni & Cheese with Cannellini Beans Recipe at: http://www.ciaprochef.com/northarvest/recipe13.html Macaroni & cheese is always a hit with kids. This dish combines the rich cheese sauce that kids love with creamy cannellini beans― which add the complete protein and fiber that parents love. Baking individual servings with a bread crumb crust until golden brown makes for a more sophisticated presentation suitable for a casual bar menu.
Lecture 176 Play Video	Blueberry and Mint Spritzer Recipe at: http://www.ciaprochef.com/blueberries/recipe11.html 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 gray or lavender color. Adding a splash of vodka makes this a unique cocktail for adults.
Lecture 177 Play Video	Chilled Blueberry Soup with Lemon Sorbet Recipe at: http://www.ciaprochef.com/blueberries/recipe10.html 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."
Lecture 178 Play Video	Blueberry Upside-Down Cake Recipe at: http://www.ciaprochef.com/blueberries/recipe9.html 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.
Lecture 179 Play Video	Chipotle-Grilled Chicken Breast with Blueberry-Peach Salsa, Chile Sautéed Spinach, and Rice Pilaf Recipe at: http://www.ciaprochef.com/blueberries/recipe8.html 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 perfectly against the spicy-salty chicken. The salsa is great with pork or grilled salmon with a spicy rub. The blueberries give you big bursts of flavor that you don't get from most other fruits."
Lecture 180 Play Video	Wild Rice-Dried Blueberry Stuffed Pork Tenderloin with Watercress-Apple Salad Recipe at: http://www.ciaprochef.com/blueberries/recipe7.html 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.
Lecture 181 Play Video	Roasted Turkey Sandwich with Blueberry Chutney Recipe at: http://www.ciaprochef.com/blueberries/recipe6.html 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 orange juice. The chutney also goes well with halibut, duck, pork, or as a side on a cheese plate.
Lecture 182 Play Video	Arugula and Blueberry Salad with Orange Vanilla Vinaigrette, Candied Pecans, Shaved Parmesan Recipe at:http://www.ciaprochef.com/blueberries/recipe5.html 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.
Lecture 183 Play Video	Farro and Blueberry Salad with Cucumber, Italian Parsley, Fuji Apple, and Sherry Vinaigrette Recipe at: http://www.ciaprochef.com/blueberries/recipe4.html 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 or side-dish.
Lecture 184 Play Video	Blueberry, Mango, Granola and Yogurt Parfait Recipe at: http://www.ciaprochef.com/blueberries/recipe3.html 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 crisp cereal or crushed graham crackers.
Lecture 185 Play Video	Blueberry Muffins with Orange Glaze Recipe at: http://www.ciaprochef.com/blueberries/recipe2.html 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 sink to the bottom and also tend to explode when they get hot. This can be avoided by substituting sugar-infused blueberries because they remain suspended in the batter during baking and maintain a more structured texture than their fresh or frozen counterparts."
Lecture 186 Play Video	Red Grape and BBQ Chicken Pizza with Mozzarella and Basil Recipe at: http://www.ciaprochef.com/grapes/recipe18.html 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.
Lecture 187 Play Video	Blueberry-Ricotta-Orange Crêpe with Vanilla Blueberry Sauce Recipe at: http://www.ciaprochef.com/blueberries/recipe1.html 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.
Lecture 188 Play Video	Red Grape Lavender Soda Recipe at: http://www.ciaprochef.com/grapes/index.html 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.
Lecture 189 Play Video	Chicken Tagine with Roasted Grapes and Saffron Couscous Recipe at: http://www.ciaprochef.com/grapes/recipe17.html 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 roasted red grapes to his tagine, Chef Samuel stretches two pounds of thighs to serve eight.
Lecture 190 Play Video	Grape and Brie Quesadillas with Green Grape & Arugula Salad Recipe at: http://www.ciaprochef.com/grapes/recipe16.html 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 appetizer or entrée.
Lecture 191 Play Video	Grilled Spiced Pork with Grape Kebabs Recipe at: http://www.ciaprochef.com/grapes/recipe15.html 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 cart" way of dining that consumers are embracing today.
Lecture 192 Play Video	Taste of CIA Cookbooks Maybe you've seen our cookbooks online or at the bookstore and thought, "I could never make those recipes..." Yes, you can! In our Taste of CIA Cookbooks classes, you'll cook and bake right from the pages of our popular consumer books. Whether you're a novice or a true gourmet—cooking classes, baking classes, and special parent and teen cooking classes at the CIA will help you raise your culinary game. Visit our website for more information: http://www.ciachef.edu/enthusiasts/weekends/taste.asp
Lecture 193 Play Video	CIA Boot Camp CIA Boot Camp is so much more than just your typical cooking class. It's an intensive immersion into the world of food. You'll learn to cook and bake like a professional with the guidance of our famed chef-instructors. Learn more about our Boot Camps programs on our website: http://www.ciachef.edu/enthusiasts/bootcamps
Lecture 194 Play Video	Nine Days in Italy with Chef Erik Blauberg Join the CIA for Culinary Italy: From Milan to Rome this spring. Hosted by world-renowned Chef Erik Blauberg, this exclusive culinary travel experience offers you insider's access to the people and places behind the beloved cuisine of Italy. For more information on our Italy trip, visit our website: http://www.ciachef.edu/enthusiasts/italytravel.asp
Lecture 195 Play Video	Three Bean Minestrone Recipe at: www.ciaprochef.com/northarvest/recipe9.html 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, flavorful soup comforting, satisfying, and
Lecture 196 Play Video	Grape, Almond, and Fennel Salad with Vanilla-Grape Vinaigrette Recipe at: http://www.ciaprochef.com/grapes/recipe4.html 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 and sweetness to a salad dressing. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel prepares a Grape, Toasted Almond, and Shaved Fennel Salad with Vanilla-Grape Vinaigrette.
Lecture 197 Play Video	Roasted Salmon, Quinoa and Black Bean Salad Recipe at: http://www.ciaprochef.com/northarvest/recipe8.html This salad presents a trio of ingredients with incredible health "halos." Consumers associate salmon with heart health promoting omega-3. Quinoa, a popular ingredient in Peruvian kitchens, is increasing in popularity as consumers seek out more whole grains. And black beans provide fiber, protein, and low glycemic index carbohydrates that provide long-lasting energy. But enough about the nutrition benefits; this salad should be sold on flavor, with a dressing that bridges the richness of the salmon, the nuttiness of the quinoa, and the sweetness of the black beans.
Lecture 198 Play Video	Carbonated Grape Salad with Goat Cheese Recipe at: http://www.ciaprochef.com/grapes/recipe1.html 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. He challenged himself to probe this frontier. "The idea came from one of my colleagues," says Samuel, "You put the grapes in a whipping-cream canister with wine and then charge it. You have to prick the grapes first. When you take the grapes out, they're fizzing, like soda pop." In this video Chef Samuel makes Carbonated Grape Salad with Crispy Toast, Goat Cheese, and Muscat Gastrique.
Lecture 199 Play Video	Salmon over Lemon Spinach and Heirloom Tomato Orzo Recipe at: http://www.ciaprochef.com/canola/recipeF.html This dish uses orzo, a type of short-cut pasta, shaped like a large grain of rice. Mixed with a variety of diced heirloom tomatoes and herbs, the light flavors in this dish complement the salmon.
Lecture 200 Play Video	Black Bean Omelet with Avocado Salsa Verde Recipe at: http://www.ciaprochef.com/northarvest/recipe5.html 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: This omelet provides two servings of vegetables, from the black beans and avocado salsa.
Lecture 201 Play Video	Roasted Red Grape, Octopus, and Fingerling Potato Salad Recipe at: http://www.ciaprochef.com/grapes/recipe3.html 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 grapes.
Lecture 202 Play Video	Slow Oil-Poached Halibut Over Broccolini Recipe at: http://www.ciaprochef.com/canola/videoE.html 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.
Lecture 203 Play Video	Grilled Shrimp with Rosemary White Beans Recipe at: http://www.ciaprochef.com/northarvest/recipe3.html The white beans in this dish really take on the flavors of the chile and fresh herbs. The rosemary brings beautiful aromatics to this versatile dish that can be easily scaled to an entrée or appetizer portion. Grilling the shrimp on the rosemary skewers continues the flavor profile throughout the dish and creates an elegant presentation option.
Lecture 204 Play Video	Frito Misto of Grapes, Fennel, and Lemons Recipe at: http://www.ciaprochef.com/grapes/recipe2.html 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 them? Yes you can fry grapes and they make a compelling contrast of crisp and juicy in this vegetarian fritto misto. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel prepares his surprising Fritto Misto of Grapes, Fennel and Lemons with Lemon Crème Fraîche.
Lecture 205 Play Video	How to Infuse Oils Recipes at: http://www.ciaprochef.com/canola/recipes.html The neutral flavor of Canola oil allows the flavor of other ingredients to shine. Whether you make the assertive Roasted Beet with Tarragon oil, the light vanilla bean and lemon oil or the more floral Basil and lemon oil, your dishes will be stand out sensations.
Lecture 206 Play Video	Roasted Halibut with Spicy Black Bean Cakes Recipe at: http://www.ciaprochef.com/northarvest/recipe2.html In this Latin-influenced dish, the silky richness of the halibut is offset by the vibrantly flavorful black bean cakes. The spiciness of the jalapenos plays nicely with the richness of the sweet potato in these bean cakes to make this a great side for the halibut. A squeeze of lime at the end is a great flavor bridge that brings it all together.
Lecture 207 Play Video	Moroccan Seared Pork Tenderloin with Red Grape Couscous Recipe at: http://www.ciaprochef.com/grapes/recipe8.html 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 America was asked to develop some contemporary recipes with California table grapes.
Lecture 208 Play Video	Lobster Risotto with Vanilla Bean Oil Recipe at: http://www.ciaprochef.com/canola/recipeB.html This risotto with lobster and vanilla infused canola oil is a show-stopper that can make any occasion extra special.
Lecture 209 Play Video	Cajun Red Beans & Rice Recipe at: http://www.ciaprochef.com/northarvest/recipe7.html 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.
Lecture 210 Play Video	Grilled Mahi Mahi with Red Grapes and Corn Salsa Recipe at: http://www.ciaprochef.com/grapes/recipe5.html 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 video Chef Samuel makes Grilled Mahi Mahi with Red Grapes and Sweet Corn Salsa and Spicy Green Grape Coulis.
Lecture 211 Play Video	How to Make Tempura Recipe at: http://www.ciaprochef.com/canola/recipeA.html 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 point that makes it ideal for deep frying.
Lecture 212 Play Video	Grape Sofrito on Grilled Polenta Recipe at: http://www.ciaprochef.com/grapes/recipe9.html 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 California table grapes.
Lecture 213 Play Video	Beet Salad with Goat Cheese, Walnuts, Grapefruit and Red Beet Tarragon Oil Recipe at: http://www.ciaprochef.com/canola/recipeC.html 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.
Lecture 214 Play Video	Spicy Chicken with Fennel and Roasted Grapes Recipe at: http://www.ciaprochef.com/grapes/recipe7.html 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 develop some contemporary recipes with California table grapes.
Lecture 215 Play Video	Tuscan Bread & Bean Soup Recipe at: http://www.ciaprochef.com/northarvest/recipe4.html 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 over the top before service or at the table.
Lecture 216 Play Video	How to Make Pound Cake Recipe at: http://www.ciaprochef.com/canola/recipeG.html 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.
Lecture 217 Play Video	Black Grape Sorbet with Goat Cheese Mousse Recipe at: http://www.ciaprochef.com/grapes/recipe10.html We value raw grapes for their sweetness, crunch and vivid gemlike 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 asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel makes a sorbet that retains the grapes vivid color and fresh flavor.
Lecture 218 Play Video	Classic Baked Beans Recipe at: http://www.ciaprochef.com/northarvest/recipe6.html 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.
Lecture 219 Play Video	Pasta with Lemon Basil Oil, Grilled Prawns, Asparagus and Cherry Tomatoes Recipe at: http://www.ciaprochef.com/canola/recipeD.html Canola oil infused with lemon and basil makes this flavorful pasta sauce a great alternative to heavier cream-based sauces.
Lecture 220 Play Video	Ajo Blanco with Slow-Roasted Grapes Recipe at: http://www.ciaprochef.com/grapes/recipe6.html 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 table grapes.
Lecture 221 Play Video	Spiced Black Bean Burgers Recipe at: http://www.ciaprochef.com/northarvest/recipe10.html 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 burger. Add some sweet potato fries on the side to capitalize on consumers who are seeking familiar favorites with a twist.
Lecture 222 Play Video	Richard Blais Prepares Bacon Ice Cream You've seen him on Bravo's Top Chef, now watch Richard Blais prepare Bacon Ice Cream at the CIA's Top Chef Class held at the Astor Center in NYC. Richard will be returning to his alma mater on November 8th for a special cooking demonstration visit www.ciachef.edu for more information.
Lecture 223 Play Video	Richard Blais Prepares Tofu in Beef Fat You've seen him on Bravo's Top Chef, now watch Richard Blais prepare Tofu in Beef Fat at the CIA's Top Chef Class held at the Astor Center in NYC.
Lecture 224 Play Video	Richard Blais Prepares Hamachi Sashimi You've seen him on Bravo's Top Chef, now watch Richard Blais prepare Hamachi Sashimi at the CIA's Top Chef Class held at the Astor Center in NYC. Richard will be returning to his alma mater on November 8th for a special cooking demonstration visit www.ciachef.edu for more information.
Lecture 225 Play Video	Top Chef's Dale Talde - Pork Dumplings - www.ciachef.edu CIA grad Dale Talde '99 from season four of Bravo's Top Chef demonstrates how to prepare steamed pork dumplings at the CIA at Astor Center in New York.
Lecture 226 Play Video	Behind Closed Doors! Get a behind-the-scenes tour of the CIA storeroom