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Description
You might think monkfish is an unusual choice for a gourmet meal: It's a bottom-feeder formerly called garbage fish and is considered so "ugly"_x009d_ that it's almost never sold with the head on. But with Chef Kahlenberg's instruction, you will turn monkfish to a golden-brown delicacy, accompanied by a whole-grain salad.
Description
What really brings color to this meal is the bright green persillade that will coat the lamb after it has been seared in a pan and before it goes into the oven. You'll also learn to make a caponata (a warm vegetable salad with eggplant, raisins, capers, and pine nuts) as an accompaniment.
Description
Learn how to trim, score, and tie beef before you start cooking to help with flavor and presentation later on. After oven searing, you'll use a chef's thermometer to determine when to remove the meat, resting it with carryover cooking to complete the process. You'll learn to make a delicious potato gratin, as well.
87) Cooking Basics: What Everyone Should Know: Episode 14,Making Your Own Pasta: Butternut Agnolotti
Description
In this episode, learn how to determine exactly how much flour and eggs you'll need to measure for pasta. Once the dough is made and rested, you'll learn how to use the pasta roller until the dough is exactly the correct consistency and how to use a piping bag to insert the roasted butternut squash mixture.
Description
Gnocchi, sometimes called Italian dumplings, is a pasta made with flour and potatoes. Learn about a few of the 200+ types of potatoes, their range of starch-to-moisture ratios, and which potatoes are best for making gnocchi. You'll learn to mill, cut, and shape this pasta with a gnocchi pallet, and how to make a delicious sauce to accompany this Mediterranean comfort food.
Description
Paella is an ancient, summertime, one-pot seafood and rice dish originating near Valencia, updated here to include pork and chicken. In this lesson, you'll learn how to render fat from chorizo to use as a cooking medium, create a sofrito, parch rice, bloom saffron, prepare artichokes, and bring it all together in one special pan for a unique culinary experience.
Description
Learn how to safely pound pork to create a thin, wide cutlet that will fill almost your entire plate. You'll also learn how to bread the pork with seasoned flour, egg, and breadcrumbs, and how to pan-fry it, not deep fry. In addition, you'll make a beautiful salad with supremed grapefruit.
Description
As you begin to prepare your scallops, Chef Kahlenberg shares the "secret"_x009d_ way chefs decide whether or not this seafood is truly fresh. You'll also learn how to season and baste scallops to perfection. Roasted and puréed cauliflower seasoned with a white mirepoix makes just the right side dish.
93) Cooking Basics: What Everyone Should Know: Episode 23,Patience, Pickles, and Crispy Fried Chicken
Description
Learn a recipe for easy-to-make pickles, and how to brine and prepare fried chicken, dredging each piece in spiced flour and frying it to a beautiful golden brown. Coleslaw is the perfect way to top off this classic American dish.
Description
Presented in partnership with The Culinary Institute of America and filmed at the CIA's flagship facility in New York, this series provides the step-by-step instructions you need to become a confident, productive cook in your own home. Your instructor, Chef Sean Kahlenberg, carefully walks you through the many dozen original recipes he presents in 24 easy-to-follow lessons.
95) Cooking Basics: What Everyone Should Know: Episode 2,Choosing the Best Method to Cook Vegetables
Description
Should you peel a vegetable before cooking or not? Cook it in water or oil? Put a lid on the pot or leave it off? Add salt to the water and, if so, why? Chef Kahlenberg answers these questions and more as he begins with kitchen basics. Learn which knives you need in the kitchen and other tools you might need to add.
96) Cooking Basics: What Everyone Should Know: Episode 17,Finding Your Roots: Maple-Roasted Celeriac
Description
While vegan menus can be a challenge for any chef, as umami can be difficult to include, Chef Kahlenberg shares his own tricks to address the issue. You'll learn how to clean, peel, and prepare celeriac; clean and prepare a variety of carrots; and how to season, cook, and plate this delicious vegan meal.
Description
To brine or not to brine? While there are pros and cons to both, in this episode, you'll learn Chef Kahlenberg's method of brining and cooking turkey, as well as creating delicious stuffing and cranberry sauce. With the chef's tips on prep and cook times, it will all come together exactly as you've always hoped.
Description
Rice is one of the most versatile grains in the world, and this risi e bisi, "rice with peas,"_x009d_ is one of the most delicious ways to use it. Among other techniques, you'll learn how to keep the chlorophyll from turning black while cooking, how to relax the risotto on the plate for best presentation, and how to make perfect arancini with the leftovers.
Description
This French vegetable stew is given such a beautiful presentation by Chef Kahlenberg that it almost looks like a work of art! Step by step, you'll learn how to remove the bitterness from eggplant and how to cut all vegetables to the exact same size, including using a ring mold for the red and green peppers. In addition, you'll make a delicious branzino and tapenade.
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