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Description
What can you do with cabbage, the king of the brassica family? Plenty, as you'll see in this lesson featuring a bold Asian cole slaw with toasted cashews; larb salad, a famous southeast Asian meat dish; Savoy cabbage with prosciutto, gorgonzola, and pine nuts; and colcannon, an Irish take on mashed potatoes.
Description
From main dishes to cocktails to desserts, THE EVERYDAY GOURMET: COOKING WITH VEGETABLES reveals how you can prepare fresher, more vibrant food at home.. Across 24 step-by-step lessons, Chef Bill Briwa - an award-winning Professor of Culinary Arts at the esteemed Culinary Institute of America - provides the expert insight you need to make vegetables a focal point of your meals, with or without meat.
24) Winter Squashes
Description
Sweeter and denser than summer squash, winter squash takes well to seasonings and satisfies in everything from soups to desserts. Learn how to select a squash and follow recipes for butternut squash carpaccio; spicy butternut squash with coconut milk soup, a variation on tom kha gai; and maple custard in a pumpkin.
Description
Travel south for a tour of the great barbeque styles (vinegar-, ketchup- or mustard-based) and places (the Carolinas, Tennessee, St. Louis, and Texas). After exploring the history and culture of barbeque, see how to make your own with a variety of meats, dry rubs, and sauces. Cook everything from pork butts to ribs to brisket..
Description
Start your course with the basics of grilling: choosing wood, cleaning the grill, tools of the trade, and a few lessons in food safety. Then try your hand at three simple recipes—two types of steak and a grilled salad—to get a feel for cooking over live fire. This first lesson offers a wealth of rules of thumb..
Description
What's the difference between green asparagus and white? Is rhubarb a vegetable or a fruit? Find out as Chef Briwa demonstrates grilled asparagus with heirloom tomatoes; white asparagus topped with browned bread crumbs and slivered lemon peel; a Korean spinach salad; and rhubarb chutney, or mostarda, with roasted pork loin.
Description
Turn your attention to versatile, inexpensive root vegetables with this lesson on how to select, store, and cook carrots, celery root, and parsnips. Watch as Chef Briwa prepares crudités with tapenade; parsnip chips; celery root tonkatsu with rice and napa cabbage salad; and carrot cake with a parsnip-infused icing.
Description
When we think of the grill, many of us think of meat first. Look beyond the traditional burgers and hot dogs to explore different cuts of meat. Your chefs show you how to grill a marinated Thai-style hangar steak, a dry rub flat-iron steak with coal-roasted potatoes, and hoisin-glazed pork tenderloin..
Description
Here, focus on bulb vegetables with pinzimonio, an Italian snack of thinly shaved vegetables; a twist on a classic gin gimlet featuring celery juice; a quick shaved vegetable salad that serves as a template for any vegetables you may have on hand; gigande beans; and linguine with fennel, crabmeat, and cream.
Description
Switch gears with a lesson on avocado, another fruit that we treat like a vegetable. Learn how to speed or slow ripening, then join Chef Briwa for a cooked ceviche verde with shrimp; tacos composed of thin-sliced jicama "tortillas" and English-pea studded guacamole; and spring salad with green goddess dressing.
34) Colorful Carrots
Description
Hear the case for cooking and creating with vegetables, then watch as Chef Briwa prepares savory and surprising dishes starring carrots, including carrot osso buco; carrot tartare; simmered baby carrots in butter sauce; and burnt carrot salad with goat cheese, arugula, and garlic chips.
Description
Markets are filled with seemingly strange - but delicious - vegetables you may never have tasted or worked with before. Here, learn how to use some of them, including cactus paddles, purslane, yucca, fig leaves, and spaghetti squash. Then, discover when and why organic produce might be worth the additional cost.
Description
What’s a grill without the occasional outdoor party? Put together everything you’ve learned with several scrumptious recipes for one amazing party this summer: smoked and grilled appetizers, cedar-plank grilled king salmon, and a dry rub leg of lamb—plus a few special desserts for the road..
Description
Swing down to the Caribbean to sample the flavor of the islands. Start with a skirt steak in orange mojo sauce, and move on to an original jerk chicken recipe. Then hop over to the Yucatan for a unique twist on a traditional Mexican dish. Traditionally made with marinated pork, your cochinita pibil dish here is a barbeque halibut with fire-roasted salsa and tortillas..
Description
Thailand. Japan. Vietnam. Korea. Asia is home to some of the most delicious recipes on the planet, and this lecture surveys some of the popular Asian cuisines that can be prepared on the grill. After a series of skewered meat dishes—including beef satay and yakitori chicken—you’ll end with Korean barbeque short ribs..
Description
Representing the largest family of vegetables, brassicas deliver assertive flavors along with great health benefits. In this lesson, focus on just a few with hearty, distinctive dishes, including Brussels sprouts with Thai dipping sauce; butter-braised turnips with miso and honey; and braised endive with ham in a crème fraîche sauce.
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