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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

02:35

Mediterranean Grain Bowl with Chermoula, Zaalouk, and...

The Culinary Institute of America ·

2021/11/23

This beautiful, hearty and healthy Mediterranean Grain Bowl is inspired by the amazing flavors of the North African Mediterranean. This delicious lunch or dinner is full of hearty whole grains — farro and quinoa — paired with a myriad of flavor-packed components, including a chermoula vinaigrette, crispy za’atar chickpeas, marinated olives, tuna confit, and zalouk, a Moroccan salad of cooked eggplants and tomatoes. Find recipes, more information and videos with closed captioning here!!

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02:26

Olive Oil Varietals and Flavors

The Culinary Institute of America ·

2021/11/23

There is a world of flavor in olive oil—multitudes of varietals, styles, aromatics, and markers of excellence. Learn about the difference between extra virgin and regular olive oils, olive varietals, and olive oil flavor profiles. There are four categories of olive oil flavor profiles: Intense green fruitiness; Medium green fruitiness; Mild green fruitiness; and Ripe fruitiness. Learn about flavor profiles and how olive harvest time effects flavor. Find recipes, more information and videos with

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02:31

Introduction: Olive Oil in the Mediterranean,...

The Culinary Institute of America ·

2021/11/23

The olive oil–rich, traditional Mediterranean diet has long inspired healthier food choices among Americans. Even today, we continue to learn more about how Mediterranean flavors can revolutionize American menus. The positive health impacts of the olive oil-based, traditional Mediterranean diet—rich in plant-sourced ingredients--has been widely researched. What’s more, abundant scientific evidence indicates that shifting to a more plant-forward diet will help reduce greenhouse gas emissions from

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02:21

Seared Salmon with Crispy Brussels Sprouts and Creamy...

The Culinary Institute of America ·

2021/11/23

In this recipe, Chef Barbara Alexander from The Culinary Institute of America pairs seared AquaBounty salmon with pureed Jerusalem artichokes, and crispy Brussels sprouts for a delicious dish that’s high in protein, vitamins, fiber and omega-3 fatty acids. She prepares a Whole Grain Mustard Vinaigrette for a zingy sauce to accompany the fish. Get the Recipe and watch the full series with closed captioning here!.

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08:40

Mini Tostadas with Ancho Chile Chicken and Spicy...

The Culinary Institute of America ·

2021/11/22

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. Get the Recipe and watch a video with closed captioning here!: http://ciaprochef.com/grapes/recipe2/

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05:22

Korean Barbecue-Spiced Flank Steak and Red Grape...

The Culinary Institute of America ·

2021/11/22

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. Get the Recipe and watch a video with closed captioning here!: http://ciaprochef.com/grapes/recipe3/

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04:19

Flatbread with Red Grapes, Prosciutto, Crème Fraiche,...

The Culinary Institute of America ·

2021/11/22

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. Get the Recipe and watch a video with closed captioning here!: http://ciaprochef.com/grapes/recipe5/

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01:54

Salmon Tacos with Citrus Cabbage Slaw

The Culinary Institute of America ·

2021/11/22

Inspired by Mexico’s BBQ pit-masters, these Yucatecan Salmon Tacos with Citrus Cabbage Slaw are packed with sweet citrus flavors that perfectly complement grilled AquaBounty salmon. Chef Barbara Alexander from The Culinary Institute of America flavors the salmon in a pibil-style marinade then grills it for the perfect amount of char and caramelization. You will love the contrast of smoky, sweet and citrusy flavors in these tacos! Get Recipes and watch the full series with closed captioning at:

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01:41

Crispy Wonton Salmon Tacos with Cucumber Ginger Slaw

The Culinary Institute of America ·

2021/11/21

AquaBounty Salmon served on a crunchy wonton taco with cucumber ginger slaw is a scrumptious twist on your traditional taco. Healthy and satisfying, these crispy salmon tacos are perfect as appetizers or shared small plates. Chef Barbara Alexander from The Culinary Institute of America tops the piece of salmon with a drizzle of Yuzu Koshu Mayonnaise and garnishes with wasabi tobiko, which are wasabi infused fish eggs for a nice little pop. Get Recipes and watch the full series with closed captioning

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01:52

Crispy Vietnamese Salmon on Cucumber Herb Salad

The Culinary Institute of America ·

2021/11/20

Here’s a delicious, easy-to-prepare salmon dish inspired by the healthy cooking of Vietnam. Seared salmon served over a delicious and fragrant fresh herb and cucumber salad is bursting with the exotic flavors of Southeast Asia. The sweet flavors and delicate texture of the AquaBounty salmon in this recipe are perfectly complemented with fresh cucumbers, crispy fried shallots, and aromatic basil. Chef Barbara Alexander from The Culinary Institute of America shows us the secret to achieving perfectly

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02:02

Indian-Spiced Salmon Cakes with Mango Chutney,...

The Culinary Institute of America ·

2021/11/19

These crowd-pleasing Indian-spiced Salmon cakes with yogurt, mint and mango chutneys can be served as small plates, appetizers, or passed hors d'oeuvres. The aromatic spice blend in this recipe is a perfect companion for the salmon’s rich flavor. The delicate sweetness of the AquaBounty salmon that we’re using complements the creamy yogurt and bright chutney flavors. Chef Barbara Alexander from The Culinary Institute of America shows us how to make this tasty recipe. Get Recipes and watch the full

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02:23

Hawaiian Huli Huli Salmon Bowl

The Culinary Institute of America ·

2021/11/18

Huli is a Hawaiian word meaning to curl or flip. Traditional Hawaiian Huli Huli dishes are cooked rotisserie-style, charring all sides of marinated fish, pork or chicken. In this Huli Huli Salmon bowl, we’re using thick, delicious cuts of marinated and grilled AquaBounty salmon and served with a bowl of multigrain mix of rice, quinoa and purple barley. I’m topping this Hawaiian-style salmon bowl with grilled pineapple, red onion, cucumber, pickled carrots, and avocado. Chef Barbara Alexander from

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01:56

Moroccan Salmon Tagine with Preserved Lemons and Capers

The Culinary Institute of America ·

2021/11/17

A tagine is a traditional North African stew that's prepared in a conical earthenware vessel of the same name. This healthful, easy-to-make tagine of salmon with preserved lemons and capers can be made in a traditional tagine or in a covered ovenproof casserole dish. We’ll be serving our salmon tagine with traditional couscous, which can be prepared in advance. Chef Barbara Alexander from The Culinary Institute of America show us how she makes this beautiful tagine using AquaBounty salmon. Get the

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00:55

Lamb Merguez Pizza

The Culinary Institute of America ·

2021/11/15

Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us how she makes Lamb Merguez Pizza. She tops the pizza with merguez, a North African-spiced lamb sausage packed with flavor. She pairs the merguez sausage with tapenade, tomato sauce, pecorino, and mozzarella for a delicious and unique flavor combination. Get the Recipe and watch the full series with closed captioning here: https://www.ciaprochef.com/americanlamb/lambmerguezpizza/

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02:09

Roasted Rack of American Lamb with Salsa Verde

The Culinary Institute of America ·

2021/11/14

Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us a delicious recipe using her favorite cut of lamb, the rack. She prepares this Roasted Rack of American Lamb with Salsa Verde in her wood-burning oven, served with herb-roasted root vegetables. The rich and earthy lamb paired with the bright and herbaceous sauce makes a perfectly balanced dish. Get the Recipe and watch the full series with closed captioning here:

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01:58

BBQ American Lamb Burger

The Culinary Institute of America ·

2021/11/13

Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us how she makes her famous BBQ American Lamb Burger, one of the signature dishes on her menu. She prepares a flavorful BBQ spice mix that she blends into the ground lamb patties. The burgers are served with a sweet and spicy BBQ sauce, grilled onions, sharp cheddar cheese, basil aioli, and arugula. Get the Recipe and watch the full series with closed captioning here: https://www.ciaprochef.com/americanlamb/lambburger/

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02:02

BBQ Pulled American Lamb Shoulder with Braised...

The Culinary Institute of America ·

2021/11/12

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make one of their most popular signature dishes: BBQ Pulled American Lamb Shoulder with Braised Chickpeas and Spiced Yogurt. The lamb is seasoned with a paprika and cumin rub and smoked for 8 hours. The pulled lamb is served on top of a bed of braised chickpeas and smoked tomatoes with pickled Fresno chilies. The pulled lamb can also be served in a sandwich. Get the Recipe and watch the

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10:33

How to Butcher a Whole Lamb

The Culinary Institute of America ·

2021/11/10

Learn how to break down a whole lamb carcass into primals, subprimals and common cuts in this video with Chef Rebecca Peizer at The Culinary Institute of America. She shows us some key butchery techniques, and shares ideas for how cuts can be used in the kitchen. Find recipes, more information and videos with closed captioning here!

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01:49

Leg of American Lamb with Succotash, Creamed Corn and...

The Culinary Institute of America ·

2021/11/10

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley make Leg of American Lamb with Succotash, Creamed Corn and Harissa. They marinade the boneless leg of lamb for 24 hours then tie and grill it for even cooking. The lamb is sliced and served with summer vegetable succotash and creamed corn to pay homage to Farmstead Restaurant’s southern roots. Get the Recipe and watch the full series with closed captioning here:

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01:38

Smoked Denver Lamb Ribs

The Culinary Institute of America ·

2021/11/09

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make BBQ Denver Lamb Ribs. They season the ribs with vindaloo spice and smoke them for about 4 hours until tender. They are finished on a grill and brushed with a spicy tomato marmalade. The chefs plate the ribs with pickled red onions. Get the Recipe and watch the full series with closed captioning here: http://www.ciaprochef.com/americanlamb/smokeddenverlambribs/

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