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PODCAST

The Culinary Institute of America

Videos from The Culinary Institute of America

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

arts food

All Episodes

01:20

Grain-Free Tofu Tabbouleh with Parsley, Tomatoes and...

The Culinary Institute of America ·

2023/06/02

Tabbouleh is a Mediterranean salad traditionally served as part of a mezze, made with parsley, tomatoes, cucumbers, and bulgur. Chef Toni Sakaguchi from The Culinary Institute of America is making a grain-free version of this dish by using crumbled Nasoya Extra Firm tofu in place of bulgur. The secret to getting that perfect meaty texture is to freeze and thaw out your tofu beforehand. This extra step will also remove excess moisture and help absorb the marinade. This tofu tabbouleh with parsley,

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06:37

American Lamb and Sustainability

The Culinary Institute of America ·

2023/06/01

American sheep ranchers and their livestock are the unlikely heroes fighting climate change. Learn from American sheep producers how properly grazing these ruminants provides a holistic approach to land management, fights wildfires, and is a natural alternative to herbicides and pesticides in vineyard and orchard production. Find recipes and learn more about American Lamb at https://www.ciaprochef.com/americanlamb/

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01:57

Portobello Tacos Al Pastor

The Culinary Institute of America ·

2023/05/31

Tacos al pastor is a Mexican street food with Lebanese roots. These beloved tacos most likely evolved from shawarma spit-grilled meat brought by Lebanese immigrants to Mexico. Tacos al pastor in Mexico are made using pork roasted on a spit, but in this version we make a plant-forward version: Portobello Tacos Al Pastor. Get the Portabella Tacos Al Pastor recipe here!

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01:40

Mushroom Katsu

The Culinary Institute of America ·

2023/05/30

Katsu is a beloved Japanese comfort food, traditionally made with breaded chicken or pork, but today we’re going to use meaty portabellas for a plant-based version! Vegetarians and meat-eaters alike will love the perfectly crispy and hearty mushroom katsu finished with a drizzle of sweet and savory katsu sauce. Get the Mushroom Katsu recipe here!

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02:37

Pork and Mushroom Mapo Tofu

The Culinary Institute of America ·

2023/05/29

Mapo Tofu is a popular Chinese dish from Sichuan Province, and it features the famous spice from the region––the Sichuan Peppercorn––which imparts a truly unique tingling, numbing sensation and floral citrusy flavor. With savory bites of ground pork and mushrooms, fiery sauce, and soft and silky cubes of tofu, this dish has so much aroma, texture and flavor. It’s no wonder that Mapo Tofu is beloved in Sichuan and all over the world. Get the Pork and Mushroom Mapo Tofu recipe here!

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02:48

Portobello Mushroom Shakshuka

The Culinary Institute of America ·

2023/05/28

Shakshuka is a North African and Middle Eastern dish made of stewed tomatoes and peppers topped with eggs, feta cheese and herbs. For this shakshuka with a hearty twist, we’ll be using portabella mushrooms, which will serve as delicious and meaty cups for our eggs. Although it’s traditionally enjoyed for breakfast, this dish really is great for any meal of the day. Get the Portabella Mushroom Shakshuka recipe here!

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02:47

Grilled Mushroom Bibimbap

The Culinary Institute of America ·

2023/05/27

Bibimbap is one of the best known Korean dishes. The name of the dish means “mixed cooked rice” and features crisped rice topped with colorful seasoned vegetables, Korean marinated beef, an egg, and a dollop of gochujang. In this vegetarian version, we make grilled mushroom bibimbap! This bibimbap is as beautiful as it is delicious, and is packed with flavor, color and texture. Get the Grilled Mushroom Bibimbap recipe here!

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03:06

Vegetarian Mushroom Banh Mì

The Culinary Institute of America ·

2023/05/26

A banh mi is Vietnam's version of a baguette sandwich, and is beloved the world over. In this plant-forward version of the recipe, the sandwich is filled with a Southeast Asian-inspired mushroom coconut pâte, roasted mushrooms, pickled vegetables and herbs. The meaty sweet and spicy roasted mushrooms, savory mushroom pâte, tangy crunchy pickled vegetables, and refreshing aromatic herbs make this incredibly flavorful sandwich one of the best the world has to offer! Get the Vegetarian Mushroom Bánh Mì

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02:15

Mushroom Cauliflower Bolognese

The Culinary Institute of America ·

2023/05/25

Looking for classic comfort food with a healthy plant-forward twist? This Mushroom and Cauliflower Bolognese swaps out the saturated fat in ground beef with richly flavored mushrooms and cauliflower. Serve the sauce over pasta garnished with chopped parsley and some Parmigiano Reggiano, or plant-based cheese for a vegan version. This decadent and rich bolognese-inspired sauce packs an umami punch, and we promise you won’t miss the meat! Get the Mushroom Cauliflower Bolognese recipe here!

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02:07

Turkey and Mushroom Kebabs

The Culinary Institute of America ·

2023/05/24

These Middle Eastern-inspired turkey and cremini mushroom kebabs are served with herby grain salad and yogurt tahini sauce. While usually kebabs are made using ground beef, these kababs are made using a blend of ground turkey and mushrooms. The mushrooms boost the nutritional profile of the kebabs, while giving them a succulent texture and umami flavor. Get the Turkey and Mushroom Kebabs recipe here!

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02:11

Mushroom Kimchi Fried Rice

The Culinary Institute of America ·

2023/05/23

Savory and spicy, kimchi fried rice is a popular dish in South Korea that has endless variations. This kimchi fried rice recipe includes a mixture of ground pork and chopped cremini mushrooms for a savory, plant-forward twist. The tart and spicy kimchi, sweetness and heat of the gochujang, and the savory umami flavors from the mushrooms, make this kimchi fried rice a beloved dish all over the world. Get the Mushroom Kimchi Fried Rice recipe here!

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02:56

Mushroom and Chicken Larb

The Culinary Institute of America ·

2023/05/22

Larb is a boldly flavored Thai salad traditionally made with minced pork or chicken, paired with a tangy lime dressing and served with lettuce leaves for scooping. In this plant-forward version of the recipe, we use a blend of minced mushrooms and chicken. The spicy, savory, tart and zingy flavors of this refreshing and incredibly delicious salad really pack a punch! Get the Mushroom and Chicken Larb recipe here!

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03:09

Mushroom Kibbeh

The Culinary Institute of America ·

2023/05/21

Kibbeh are football-shaped croquettes traditionally made out of ground lamb or beef, herbs, spices, and bulgur. Popular all over the Middle East, Kibbeh is the national dish of Lebanon and Syria! This recipe for kibbeh uses a blend of cremini mushrooms and ground meat for a deliciously succulent texture and savory flavor. Delicious as a shared appetizer, side dish, or part of a mezze, these crunchy and hearty mushroom kibbeh are fantastic served with salted yogurt and a garnish of sumac and mint

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02:27

Spicy Mushroom & Lamb Meatballs with Fenugreek Curry...

The Culinary Institute of America ·

2023/05/20

Your guests will love these Indian-inspired Spicy Mushroom & Lamb Meatballs with Fenugreek Curry and Cilantro Mint Chutney. These tender, spicy meatballs with rich, creamy, and aromatic curry and tangy chutney are a crowd favorite. Get the Mushroom Meatball recipe here!

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01:53

Introduction to Mushrooms in the Plant-Forward Kitchen

The Culinary Institute of America ·

2023/05/19

The Culinary Institute of America is proud to present “Mushrooms in the Plant-Forward Kitchen,” a video education series developed to inform chefs about the many ways to incorporate mushrooms into global plant-forward cooking. In this series, we’ll demonstrate recipes like Korean mushroom bibimbap, Mexican street food-inspired mushrooms al pastor, Japanese mushroom katsu, and spicy Indian mushroom and lamb meatballs. The tuition-free videos and recipes are available on the plantforwardkitchen.org

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01:35

Cauliflower Risotto with Seared Scallops

The Culinary Institute of America ·

2023/05/18

Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he makes this delicious and creamy Cauliflower Risotto with Seared Scallops. In place of traditional arborio rice, he uses cauliflower rice for a low carb twist on this classic dish. Adding LeGout® cream soup base brings a smooth, creamy texture and rich flavor to the risotto. Get the Cauliflower Risotto with Seared Scallops recipe here!

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01:20

Cauliflower and Eggplant Adobo

The Culinary Institute of America ·

2023/05/17

Adobo is a Filipino dish made with meat, seafood, or vegetables braised in soy sauce, vinegar, herbs, garlic, bay leaves, and peppercorns. Chef Rudy Smith, corporate chef at Unilever Food Solutions, was inspired by this classic flavor profile to make a vegetarian twist on adobo with cauliflower and eggplant. The vegetables are braised in soy sauce, Knorr® Professional Liquid Concentrated Vegetable Base and vinegar and aromatics. Savory, sweet, and tart, your guests will love this Cauliflower and

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03:39

One Filling — Three Dishes: Roasted Mushroom, Quinoa,...

The Culinary Institute of America ·

2023/05/16

Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make three different dishes – Empanadas, Tacos, and Stuffed Eggplants– all using one versatile mushroom, quinoa, and walnut filling. For the base filling, the quinoa is cooked in Knorr® Professional Liquid Concentrated Vegetable Base for extra flavor, then tossed together with chopped roasted mushrooms and sautéed chopped walnuts. Get the Roasted Mushroom, Quinoa, and Walnut Filling recipe here!

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02:17

Flatbread with Roasted Mushroom Sausage and Red Peppers

The Culinary Institute of America ·

2023/05/15

Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us some plant-based techniques for building intense umami flavor for this delicious vegan Flatbread with Roasted Mushroom Sausage and Red Peppers. The vegan “sausage” is made with roasted mixed mushrooms, mixed with a dairy-free risotto made using Knorr® Professional Liquid Concentrated Vegetable Base. It’s easiest to work with when the risotto is slightly overcooked and cooled. Meat lovers and vegans alike will love this

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01:44

Rice Noodle Bowl with Roasted Vegetables and Curried...

The Culinary Institute of America ·

2023/05/14

This Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa is a delicious, colorful, healthy and hearty addition to any menu. Gluten-free rice noodles serve as the base of the bowl. They are sautéed with soy sauce and Knorr® Professional Liquid Concentrated Vegetable Base. This instantly adds lots of flavor, color and aroma to the noodles. The noodles are topped with a scoop of curried quinoa made using Knorr® Professional Liquid Concentrated Vegetable Base, and tossed with Hellmann’s® Lemon

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