The Culinary Institute of America

CIA Chef Scott Samuel uses the complementary flavors of star anise and orange peel in this sophisticated ice cream. Two separate infusions – based with milk and canola oil – amplify the aromatics in the final dessert. Canola oil makes this ice cream both creamier and lower in saturated fat than its peers. Go to recipe: http://ciaprochef.com/canola/recipe4/ 

Go to recipe: http://ciaprochef.com/canola/recipe4/  Chef Scott uses the complementary flavors of star anise and orange peel in this sophisticated ice cream. Two separate infusions – based with milk and canola oil – amplify the aromatics in the final dessert. Canola oil makes this ice cream both creamier and lower in saturated fat than its peers. Download Podcast Video

While you wouldn’t typically associate Asian flavors with potato salad, CIA Chef Bill Briwa created this Asian Potato Salad that is sure to please. Chef Briwa flavors the fingerling potatoes with miso, soy sauce, rice wine vinegar, and mirin dressing, and adds snap peas and shredded carrots.  For a fun and interesting finish to the dish, he tops the colorful salad with black sesame, crunchy wasabi peas, pickled mustard seeds, and a sprinkle of togarashi, a Japanese 7-spice mix.          Recipe at: http://www.ciaprochef.com/potatoes/recipe1/ Download Podcast Video

While you wouldn’t typically associate Asian flavors with potato salad, CIA Chef Bill Briwa created this Asian Potato Salad that is sure to please. Chef Briwa flavors the fingerling potatoes with miso, soy sauce, rice wine vinegar, and mirin dressing, and adds snap peas and shredded carrots.  For a fun and interesting finish to the dish, he tops the colorful salad with black sesame, crunchy wasabi peas, pickled mustard seeds, and a sprinkle of togarashi, a Japanese 7-spice mix.          Recipe at: http://www.ciaprochef.com/potatoes/pdf/AsianPotatoSalad.pdf    Download Podcast Video

While you wouldn’t typically associate Asian flavors with potato salad, CIA Chef Bill Briwa created this Asian Potato Salad that is sure to please. Chef Briwa flavors the fingerling potatoes with miso, soy sauce, rice wine vinegar, and mirin dressing, and adds snap peas and shredded carrots.  For a fun and interesting finish to the dish, he tops the colorful salad with black sesame, crunchy wasabi peas, pickled mustard seeds, and a sprinkle of togarashi, a Japanese 7-spice mix.          Recipe at: http://www.ciaprochef.com/potatoes/recipe1/

CIA Chef Bill Briwa demonstrates how to make a chard, kale, mushroom, and Yukon Gold Potato frittata. To transform this into a healthy grab-and-go meal, he puts the frittata into a whole wheat bun for a delicious breakfast sandwich. Recipe at: http://www.ciaprochef.com/potatoes/recipe6/ Download Podcast Video

CIA Chef Bill Briwa demonstrates how to make a chard, kale, mushroom, and Yukon Gold Potato frittata. To transform this into a healthy grab-and-go meal, he puts the frittata into a whole wheat bun for a delicious breakfast sandwich. Recipe at: http://www.ciaprochef.com/potatoes/pdf/FrittataSandwich.pdf  Download Podcast Video

CIA Chef Bill Briwa demonstrates how to make a chard, kale, mushroom, and Yukon Gold Potato frittata. To transform this into a healthy grab-and-go meal, he puts the frittata into a whole wheat bun for a delicious breakfast sandwich. Recipe at:http://www.ciaprochef.com/potatoes/recipe6/

CIA Chef Bill Briwa demonstrates how to make a grilled breakfast pizza. He adds instant mashed potatoes into the pizza dough to create a softer dough that holds together and retains moisture exceptionally well. The pizza is topped with creamy goat cheese, crispy fried Yukon Gold potatoes, scrambled eggs, arugula, and sundried tomatoes.     Recipe at: http://www.ciaprochef.com/potatoes/recipe4/ Download Podcast Video

CIA Chef Bill Briwa demonstrates how to make a grilled breakfast pizza. He adds instant mashed potatoes into the pizza dough to create a softer dough that holds together and retains moisture exceptionally well. The pizza is topped with creamy goat cheese, crispy fried Yukon Gold potatoes, scrambled eggs, arugula, and sundried tomatoes. Recipe at: http://www.ciaprochef.com/potatoes/pdf/BreakfastPizza.pdf Download Podcast Video

CIA Chef Bill Briwa demonstrates how to make a grilled breakfast pizza. He adds instant mashed potatoes into the pizza dough to create a softer dough that holds together and retains moisture exceptionally well. The pizza is topped with creamy goat cheese, crispy fried Yukon Gold potatoes, scrambled eggs, arugula, and sundried tomatoes.     Recipe at: http://www.ciaprochef.com/potatoes/recipe4/

While stuffed potato skins have become a sports bar favorite, in this video CIA Chef Bill Briwa shows us how to bring this concept to breakfast. He fills the scooped-out roasted russet potato with its reserved potato filling, scrambled eggs, smoked salmon, and sour cream.  Recipe at: http://www.ciaprochef.com/potatoes/recipe5/

While stuffed potato skins have become a sports bar favorite, in this video CIA Chef Bill Briwa shows us how to bring this concept to breakfast. He fills the scooped-out roasted russet potato with its reserved potato filling, scrambled eggs, smoked salmon, and sour cream.  Recipe at: http://www.ciaprochef.com/potatoes/recipe5/ Download Podcast Video

While stuffed potato skins have become a sports bar favorite, in this video CIA Chef Bill Briwa shows us how to bring this concept to breakfast. He fills the scooped-out roasted russet potato with its reserved potato filling, scrambled eggs, smoked salmon, and sour cream.  Recipe at: http://www.ciaprochef.com/potatoes/pdf/BreakfastPotatoSkins.pdf   Download Podcast Video

After a long winter, spring inspires beautiful salads with all of the new produce that the season brings. In this video, CIA Chef Bill Briwa creates a colorful spring salad with purple potatoes, fingerling potatoes, asparagus, frisee, celery leaves, baby carrots, and radishes, all dressed with a flavorful green goddess dressing.    Recipe at: http://www.ciaprochef.com/potatoes/recipe2/