Copyright Information: Copyright © The Culinary Institute of America
Lecture Description
Recipes at 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.
Course Index
- House-Made Seed Crackers Topped with Spicy Red Grapes, Mascarpone, and Honey
- Korean Barbecue-Spiced Flank Steak and Red Grape Skewers with Green Grape Slaw
- Black Grape, Tamarind, and Mint Lemonade with Trio of Grape Skewers
- Mini Tostadas with Ancho Chile Chicken and Spicy Green Grape Salsa
- Flatbread with Red Grapes, Prosciutto, Crème Fraiche, Mint, and Olive Oil
- Red Quinoa and Navy Bean Salad with Lime Cumin Vinaigrette
- Black Bean and Black Rice Pudding with Coconut Milk and Toasted Coconut Flakes
- Italian Meatloaf: White Bean and Turkey Polpettone with Swiss Chard Marinara
- Kale and Cannellini Bean Salad, with Pecorino Crisps and Creamy White Bean Dressing
- Flatbread with White Bean Purée, Mushrooms, Kale, and Sausage
- Peranakan Cuisine in Malacca, Malaysia
- Restaurant Big Nyonya with Chef Datuk Kenny Chan and KF Seetoh
- Malaysia’s Kampung Cooking with Chef Dato Ismail Ahmad
- Spicy Balinese Chicken Soup: Gareng Asam Bali
- Sate Bulayak in Lombok
- Balinese Duck Sate
- Sate Madura in Jakarta
- An Introduction to Indonesian Sate
- Indonesian Nasi Minyak
- Indonesian Beef Rendang
- Indonesian Spice Paste: Base Ganep
- Parboiling and Shelling Maine Lobster
- Maine Lobster Rolls
- Maine Lobster Sauté with Pasta
- Maine Lobster Risotto
- Maine Lobster and Mango Quesadilla with Tomatillo Salsa
- Maine Lobster Paella or Maine Wedding Special
- Fried Maine Lobster Salad
- How to Make Maine Lobster Stock
- Asian Maine Lobster Cakes with Tarragon Aioli
- Maine Lobster Bisque
- Maine Lobster Smørrebrød on Sprouted Rye Bread
- How to Make Maine Lobster Roe Butter
- Maine Lobster Salad with Avocado, Grapefruit, and Fennel
- Garlic and White Bean Bruschetta with Boquerones
- Mushroom Meatloaf with Mushroom Gravy
- Blending Meat and Mushrooms: Blendability
- Mushroom Meatballs with Harrissa Aioli
- Mushroom and Beef Tacos with Cotija Cheese and Salsa
- Star Anise and Orange-Infused Canola Ice Cream
- Lemon-Grand Marnier Madeleines
- Molten Chocolate Cake
- Pistachio Baklava
- Trans Fat-Free Canola Pie Dough
- Fried Artichokes and Fennel with Romesco
- Spicy Beijing-Style Noodles
- Chicken Kebabs with Tunisian Spices
- Chiffon Cake
- Crab Cakes with Warm Black Truffle Vinaigrette
- Cuban Sandwich
- Bacon Ricotta and Spinach Fritters
- Grilled Vegetables with Niçoise "Aïoli"
- Mayonnaise
- Parsnip Vichyssoise with Apple Horseradish Oil & Roasted Shitake Chips
- Smoked Potato Salad
- Romesco Sauce
- Vegetarian "Ceviche" with Oyster Mushrooms, Avocado and Pink Grapefruit
- Pressed Pie Crust
- Lamb Kebabs with Indian Spices, Served with Mint Salad and Cucumber Yogurt Raita
- Lamb Flatbread with Armenian Spices: "Lahmajoon"
- Spicy Pommes Frites
- Spanish Papas Bravas
- Potato and Swiss Chard Enchilada with Jicama Slaw
- Syros Potato Caper Dip
- Halibut Brandade Potato Cakes
- Spanish Tuna and Potato Salad: Rin Ran
- Potato and Green Olive Stew: Ragout D'Olives Verts
- Vietnamese Pho Bo
- Vietnamese Southern Home Cooking
- Banh Mi Sandwich
- Sicilian Caponata with Rosalba Lo Greco
- Sicilian Garlic Almond Couscous Garnish
- Sicilian Seafood Couscous
- Sicilian Caponata
- Bean Burrito with Brown Rice, Jalapeño Jack Cheese and Salsa Verde
- Jicama Shrimp Tacos with Asian Slaw
- Tostadas with Black Beans, Chicken, and Avocado
- Grilled Cara Cara Oranges and Rose-Ginger Marinated Chicken
- Rock Cod Ceviche with Fresh Herbs
- Szechuan Mushroom Stir Fry
- How to Sauté and Roast Mushrooms
- Blending Meat and Mushrooms in American Classics
- Blending Meat and Mushrooms for Mexican Meals
- How to Select and Store Mushrooms
- The Many Ways to Serve Mushrooms
- Blending Meat and Mushrooms for Italian Meals
- How to Clean Mushrooms
- Mushroom Chili with Chipotle
- Mushroom Pasta Sauce
- Blending Meat and Mushrooms: Blendability
- Blending Meat and Mushrooms for Asian Meals
- Singapore Black Pepper Seafood Stew
- Grilled Southwestern Shrimp with Wasabi Cocktail Sauce
- Miso-Glazed Salmon and Vegetable Stir-Fry
- Lamb Katsu with Summer Vegetable Salad
- Green Grape and Wild Rice Salad with Sherry Vinaigrette, Toasted Walnuts, and Roasted Red Peppers
- Thai Curry Chicken and Red Grape Salad
- Spicy Asian Beef Salad with Black Grapes and Napa Cabbage
- Whole Wheat Wrap with Chimmichurri Roasted Chicken, with Black Grape and Mango Salad
- Tri-Color Grape, Arugula, Mozzarella, and Toasted Almond Salad with Apple Cider Vinaigrette
- Lemon Basil Margatini
- Vietnamese Pummelo and Shrimp Salad
- Lemon Kimchi with Korean Red Chili Sauce and Charred Scallions
- Meyer Lemon Ice Cream Mini Cone
- Vegetarian Chili with Three Beans
- Sausage and White Bean Soup with Kale and Basil Pesto
- Brown Rice and Kidney Bean Salad with Roasted Red Peppers, Fuji Apples, and Sherry Vinaigrette
- Warm Potato Salad
- Spring Potato Salad
- Stuffed Breakfast Potato Skins
- Asian Potato Salad
- Potato Fritatta Breakfast Sandwich
- Potato Breakfast Pizza
- Spruce Potatoes Boulangére
- Potato Provencal Tart
- Moro Orange, Roasted Kobocha Squash, and Kale Salad
- Chilled Asparagus with Mustard Herb Vinaigrette with the World's Premier Culinary College
- Mixed Herb Marble Potatoes with Chef Todd Humphries
- Crispy Potato Nuggets with Todd Humphries
- Potato Risotto with Chef Gary Danko
- Duck and Potato Hash Cakes with Chef Gary Danko
- Almond Frangipane Pound Cake with Apricots
- Chocolate Baklava with Almonds and Figs
- Roasted Honey-Orange Almonds with Aged Cheddar
- Almond, Yogurt and Roasted Eggplant Dip
- Spicy Red Pepper and Almond Dip: Muhammara
- Smoked Trout and Almond Dip
- Malaysian-style Barbecued Almond Chicken with Serundeng
- Green Bean Salad with Almonds and Goat Cheese
- Andalucían Chilled Almond Soup (Ajo Blanco)
- Pan-Roasted Salmon in Aromatic Green Pipián
- Fromage Blanc with Toasted Almonds, Popped Aromatic Spices, and Fresh Mint Chutney
- Cupcake Bouquet with the World's Premier Culinary College
- Almond Tabbouleh
- Spicy Merguez Sausage Meatballs
- Tempura Alaska Crab Legs (Japan)
- Alaska Black Cod Poached in Spiced Tamarind Sauce (India)
- How to Make Indian Tamarind Sauce
- Coconut-Red Curry Roasted Alaska Snow Crab Legs (Thailand)
- How to Make Thai Red Curry
- Alaska Halibut with Ras Al Hanout (Morocco)
- How to Make Ras Al Hanout
- Provençal Alaska Salmon Sauté (France)
- Alaska Pollock with Garlic, Tomato, and Rosemary (France)
- Crunchy Alaska King Crab Tostones (Cuba)
- Citrus Alaska Sole with a Tahini Drizzle (Egypt)
- How to Make Cilantro Lime Marinade
- Oven-Roasted Cilantro-Lime Alaska Halibut (Mexico)
- Table Side Smoked Manhattan
- Table Side Ice Cream
- Alaska Black Cod in Acacia Honey Marinade
- Three Bean Salad with Grilled Crimini
- Sandwich with Black Bean Spread, Mushrooms, Chipotle Mayo, and Avocado
- Smoky Tomato and Cannellini Bean Soup
- Pita Pocket with White Bean and Roasted Red Pepper Hummus
- Stir-Fried Green Beans with Black Beans
- Tonkatsu Sliders
- Gluten-Free Japanese Rice Noodle Salad
- Thai Sweet & Spicy Hot Wings
- Roast Beef Bánh Mì
- Almond Milk Panna Cotta with Rosewater and Pomegranate Glaze
- Almond Milk and Bitter Chocolate Sherbet
- Almond Cake with Yogurt
- Healthy Almond Scones
- Almond Rosemary Shortbread Cookies
- Almond, Mission Fig, and Golden Raisin Bread
- Hearty Almond and Ancient Grain Bread
- Pinto Bean Quesadilla, Salsa Verde
- Pinto Bean and Quinoa Veggie Burger with Romesco Mayo on Sesame Wheat Bun
- Black Bean and Roasted Red Pepper Frittata
- Blueberry Margarita
- Blueberry Lavender Fizz
- Black Bean Salad with Avocado & Sherry Vinaigrette
- Blueberry Ginger Soda
- Macaroni & Cheese with Cannellini Beans
- Blueberry and Mint Spritzer
- Chilled Blueberry Soup with Lemon Sorbet
- Blueberry Upside-Down Cake
- Chipotle-Grilled Chicken Breast with Blueberry-Peach Salsa, Chile Sautéed Spinach, and Rice Pilaf
- Wild Rice-Dried Blueberry Stuffed Pork Tenderloin with Watercress-Apple Salad
- Roasted Turkey Sandwich with Blueberry Chutney
- Arugula and Blueberry Salad with Orange Vanilla Vinaigrette, Candied Pecans, Shaved Parmesan
- Farro and Blueberry Salad with Cucumber, Italian Parsley, Fuji Apple, and Sherry Vinaigrette
- Blueberry, Mango, Granola and Yogurt Parfait
- Blueberry Muffins with Orange Glaze
- Red Grape and BBQ Chicken Pizza with Mozzarella and Basil
- Blueberry-Ricotta-Orange Crêpe with Vanilla Blueberry Sauce
- Red Grape Lavender Soda
- Chicken Tagine with Roasted Grapes and Saffron Couscous
- Grape and Brie Quesadillas with Green Grape & Arugula Salad
- Grilled Spiced Pork with Grape Kebabs
- Taste of CIA Cookbooks
- CIA Boot Camp
- Nine Days in Italy with Chef Erik Blauberg
- Three Bean Minestrone
- Grape, Almond, and Fennel Salad with Vanilla-Grape Vinaigrette
- Roasted Salmon, Quinoa and Black Bean Salad
- Carbonated Grape Salad with Goat Cheese
- Salmon over Lemon Spinach and Heirloom Tomato Orzo
- Black Bean Omelet with Avocado Salsa Verde
- Roasted Red Grape, Octopus, and Fingerling Potato Salad
- Slow Oil-Poached Halibut Over Broccolini
- Grilled Shrimp with Rosemary White Beans
- Frito Misto of Grapes, Fennel, and Lemons
- How to Infuse Oils
- Roasted Halibut with Spicy Black Bean Cakes
- Moroccan Seared Pork Tenderloin with Red Grape Couscous
- Lobster Risotto with Vanilla Bean Oil
- Cajun Red Beans & Rice
- Grilled Mahi Mahi with Red Grapes and Corn Salsa
- How to Make Tempura
- Grape Sofrito on Grilled Polenta
- Beet Salad with Goat Cheese, Walnuts, Grapefruit and Red Beet Tarragon Oil
- Spicy Chicken with Fennel and Roasted Grapes
- Tuscan Bread & Bean Soup
- How to Make Pound Cake
- Black Grape Sorbet with Goat Cheese Mousse
- Classic Baked Beans
- Pasta with Lemon Basil Oil, Grilled Prawns, Asparagus and Cherry Tomatoes
- Ajo Blanco with Slow-Roasted Grapes
- Spiced Black Bean Burgers
- Richard Blais Prepares Bacon Ice Cream
- Richard Blais Prepares Tofu in Beef Fat
- Richard Blais Prepares Hamachi Sashimi
- Top Chef's Dale Talde - Pork Dumplings - www.ciachef.edu
- Behind Closed Doors!
Course Description
A large collection of videos from the Culinary Institute of America, covering numerous cooking techniques and classic American recipes that anyone can enjoy.
Comments
There are no comments.
Be the first to post one.
Posting Comment...