The Culinary Institute of America

Recipe at: http://www.ciaprochef.com/potatoes/recipe18/Chef Anne Gingrass from Brix Restaurant in Napa demonstrates how she makes halibut brandade potato cakes topped with cucumber mint salsa. The brandade is made with an emulsion of halibut, mashed russet potatoes and olive oil.

Recipe at: http://www.ciaprochef.com/potatoes/recipe13/Cindy Pawlcyn demonstrates how to make a Potato & Swiss Chard Enchilada with Jicama Slaw — a flavorful vegetarian dish of potatoes, chard, cheese and caramelized onions wrapped in corn tortillas and baked in fresh salsa verde. Chef Cindy Pawlcyn, a pioneer in the development of wine country cuisine, and owner of of Napa Valley’s beloved restaurants: the legendary Mustards Grill, and the eclectic Cindy’s Backstreet Kitchen.

Recipe at: http://www.ciaprochef.com/potatoes/recipe13/ Cindy Pawlcyn demonstrates how to make a Potato & Swiss Chard Enchilada with Jicama Slaw — a flavorful vegetarian dish of potatoes, chard, cheese and caramelized onions wrapped in corn tortillas and baked in fresh salsa verde. Chef Cindy Pawlcyn, a pioneer in the development of wine country cuisine, and owner of of Napa Valley’s beloved restaurants: the legendary Mustards Grill, and the eclectic Cindy’s Backstreet Kitchen. Download Podcast Video

Recipe at: http://www.ciaprochef.com/potatoes/recipe15/Joyce Goldstein, chef consultant and prolific cookbook author, demonstrates a flavorful Algerian potato and green olive stew, Ragout D’Olives Verts.

Recipe at: http://www.ciaprochef.com/potatoes/recipe15/ Joyce Goldstein, chef consultant and prolific cookbook author, demonstrates a flavorful Algerian potato and green olive stew, Ragout D’Olives Verts. Download Podcast Video

Recipe at: http://www.ciaprochef.com/potatoes/recipe17/ Chef Anne Gingrass of the Napa Valley’s Brix Restaurant, shows us how to make spicy pommes frites. She finely juliennes russet potatoes and soaks them into water overnight in water. She heats oil to 350 degrees and fries the potatoes until golden. She flavors them with harissa, cumin, coriander and Kosher salt.

Recipe at: http://www.ciaprochef.com/potatoes/recipe17/ Chef Anne Gingrass of the Napa Valley’s Brix Restaurant, shows us how to make spicy pommes frites. She finely juliennes russet potatoes and soaks them into water overnight in water. She heats oil to 350 degrees and fries the potatoes until golden. She flavors them with harissa, cumin, coriander and Kosher salt. Download Podcast Video

Recipe at: http://www.ciaprochef.com/potatoes/recipe16/Joyce Goldstein, Chef consultant and prolific cookbook author, demonstrates a Mediterranean potato dish that is sure to delight — Rin Ran Potatoes, is a Spanish potato salad with bright colors and bold flavors. She uses yukon gold and fingerling potatoes, green olives, tuna and red peppers, in a cumin paprika vinaigrette.

Recipe at: http://www.ciaprochef.com/potatoes/recipe16/ Joyce Goldstein, Chef consultant and prolific cookbook author, demonstrates a Mediterranean potato dish that is sure to delight — Rin Ran Potatoes, is a Spanish potato salad with bright colors and bold flavors. She uses yukon gold and fingerling potatoes, green olives, tuna and red peppers, in a cumin paprika vinaigrette. Download Podcast Video

Perhaps prompting memories of childhood, these airy, tender madeleines will delight with fresh notes of lemon and Grand Marnier. Canola oil’s neutral taste permits these ingredient flavors to shine. And these cookies don’t crumble! Recipe at: http://www.ciaprochef.com/canola/recipe1/

Go to recipe: http://ciaprochef.com/canola/recipe1/ Perhaps prompting memories of childhood, these airy, tender madeleines will delight with fresh notes of lemon and Grand Marnier. Canola oil’s neutral taste permits these ingredient flavors to shine. And these cookies don’t crumble! Download Podcast Video

This honey syrup-glazed baklava is a sweet, nutty treat that’s simple to assemble. Brushing the layers of phyllo with canola oil instead of butter yields a light and flaky result with much less saturated fat. Go to recipe: http://www.ciaprochef.com/canola/recipe2/

Go to recipe: http://ciaprochef.com/canola/recipe2/  This honey syrup-glazed baklava is a sweet, nutty treat that’s simple to assemble. Brushing the layers of phyllo with canola oil instead of butter yields a light and flaky result with much less saturated fat. Download Podcast Video

With all the elegance of a plated dessert and all the gooey goodness of a brownie, these individual chocolate cakes are a perfect finish to any special meal. Canola oil in place of butter produces a tender crumb while significantly reducing the saturated fat content. Go to recipe: http://ciaprochef.com/canola/recipe3/

Go to recipe: http://ciaprochef.com/canola/recipe3/With all the elegance of a plated dessert and all the gooey goodness of a brownie, these individual chocolate cakes are a perfect finish to any special meal. Canola oil in place of butter produces a tender crumb while significantly reducing the saturated fat content. Download Podcast Video