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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

03:30

Stir-Fried Green Beans with Black Beans

The Culinary Institute of America ·

2021/08/17

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. Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe13/

en

05:13

Spiced Black Bean Burgers

The Culinary Institute of America ·

2021/08/16

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. Find recipes, more information and videos with closed captioning

en

01:33

Spanish White Bean Stew with Smoked Paprika and Chorizo

The Culinary Institute of America ·

2021/08/16

Chef Rebecca Peizer from The Culinary Institute of America prepares a flavor-packed Spanish white bean stew with smoked paprika and chorizo. Find recipes and videos with closed captioning here!

en

03:55

Spanish Navy Bean Soup with Chorizo, Leeks and a...

The Culinary Institute of America ·

2021/08/14

Chef Lars Kronmark from The Culinary Institute of America shows us how to make one of his favorite soups from Spain: Navy Bean, Chorizo and Leek Soup with a Poached Egg. The beans, egg and chorizo make this protein-packed soup a hearty meal for lunch or dinner. The soup’s rich flavor is enhanced with the addition of several members of the allium family: garlic, leeks and onion. Find recipes, more information and videos with closed captioning here!:

en

05:14

Smoky Tomato and Cannellini Bean Soup

The Culinary Institute of America ·

2021/08/13

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. Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe27/

en

00:55

Protein Bites with Chocolate, Black Beans and Coconut

The Culinary Institute of America ·

2021/08/12

Need a post-workout pick-me-up? These tasty, high-protein energy bites are deliciously flavored with coconut, nut butter, and beans. These high-protein energy bites are as irresistible as they are healthy and convenient. And they’re kid-friendly too! Find recipes, more information and videos with closed captioning here!: https://www.ciaprochef.com/northarvest/proteinbites/

en

13:39

Sausage and White Bean Soup with Kale and Basil Pesto

The Culinary Institute of America ·

2021/08/12

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. Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe25/

en

06:49

Red Quinoa and Navy Bean Salad with Lime Cumin...

The Culinary Institute of America ·

2021/08/08

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. Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe1/

en

05:46

Pita Pocket with White Bean and Roasted Red Pepper...

The Culinary Institute of America ·

2021/08/07

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. Find recipes, more information and videos with closed captioning here: http://www.ciaprochef.com/northarvest/recipe14/

en

09:37

Pinto Bean Quesadilla with Salsa Verde

The Culinary Institute of America ·

2021/08/06

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. Recipe at: http://www.ciaprochef.com/northarvest/recipe16/

en

02:52

Paratha with Red Kidney Beans, Green Onions, and...

The Culinary Institute of America ·

2021/08/04

Chef Rebecca Peizer from The Culinary Institute of America prepares an Indian flatbread called paratha. She stuffs the paratha with red kidney beans and green onions and serves it with tomato chutney. Paratha is a common breakfast food in India and Pakistan, but makes for a great shared appetizer. Find recipes, more information and videos with closed captioning here: http://www.ciaprochef.com/northarvest/Paratha

en

08:24

Pappardelle with Kidney Beans Bolognese Sauce

The Culinary Institute of America ·

2021/08/03

Chef Bill Briwa from The Culinary Institute of America shows us how to make an old world comfort food classic with a contemporary twist. He prepares Pappardelle with Bolognese Sauce, but swaps out some of the meat for healthier kidney beans. Find recipes, more information and videos with closed captioning here: http://www.ciaprochef.com/northarvest/recipes/

en

06:26

Multigrain Bruschetta with White Bean Puree and Swiss...

The Culinary Institute of America ·

2021/08/02

Chef Lars Kronmark from The Culinary Institute of America prepares a bruschetta on multigrain bread topped with rosemary navy bean puree and garlicky Swiss chard. This is a quick, healthy and flavorful recipe great for any meal of the day! Recipe at: http://www.ciaprochef.com/northarvest/BruschettawithBeansandGreens/

en

01:26

Lebanese Fattoush with Baharat Spiced Beans

The Culinary Institute of America ·

2021/07/31

Chef Rebecca Peizer from The Culinary Institute of America prepares a Lebanese bread salad called fattoush. For added protein and flavor, Chef Rebecca adds beans spiced with baharat to the recipe. Baharat means “spices” in Arabic, and is a blend of cinnamon, nutmeg, cumin, coriander, mint, black pepper, bay leaves, fennel, allspice, cloves, and mustard seeds. Go to recipe: http://www.ciaprochef.com/northarvest/Fattoush

en

06:12

Kale and Cannellini Bean Salad, with Pecorino Crisps...

The Culinary Institute of America ·

2021/07/30

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. Get the Recipe and watch a video with closed captioning here!:

en

01:34

Jamaican Jerk Baked Beans

The Culinary Institute of America ·

2021/07/29

Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious baked bean recipe with a twist. She flavors the baked with Jamaican jerk spices, including paprika, allspice, nutmeg, cinnamon, black pepper, and cayenne. Go to recipe: http://www.ciaprochef.com/northarvest/JamaicanJerkBakedBeans

en

10:36

Italian Meatloaf: White Bean and Turkey Polpettone...

The Culinary Institute of America ·

2021/07/28

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

en

02:22

Indian Spiced Cauliflower and White Bean Patties with...

The Culinary Institute of America ·

2021/07/27

Chef Rebecca Peizer from The Culinary Institute of America prepares a flavorful gluten-free and vegetarian appetizer: Indian Spiced Cauliflower and White Bean Patties with Pickled Black Bean and Mango Chutney topped with Cucumber Yogurt Sauce. The dish has a wonderful combination of sweet, savory, spicy, tart, creamy and flavors. Go to recipe: http://www.ciaprochef.com/northarvest/IndianBeanPatties

en

07:03

Grilled Flatbread with Spicy White Bean Purée,...

The Culinary Institute of America ·

2021/07/23

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. Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe4/

en

08:41

Empanadas with Black Beans, Pork, Pumpkin and Queso...

The Culinary Institute of America ·

2021/07/23

Chef Bill Briwa from The Culinary Institute of America prepares empanadas stuffed with black beans, pumpkin, pork and chipotle. For added flavor, he cooks the black beans with smoky chipotle. Find recipes and videos with closed captioning here!

en

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