Chef Rich Landau of Vedge on Working with Potatoes

FromThe Culinary Institute of America

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Chef Rich Landau of Vedge on Working with Potatoes

FromThe Culinary Institute of America

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Length:

1 minute

Released:

Mar 2, 2017

Format:

Podcast episode

Description

Foodservice operators, nutritionists and media convened at The Culinary Institute of America at Greystone campus to learn about innovative ways to cook with potatoes.
Recipes at http://www.ciaprochef.com/potatoes/videos/

Released:

Mar 2, 2017

Format:

Podcast episode

Titles in the series (100)

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

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la Barbecue in Austin, Texas: LeAnn Mueller and Alison Clem are partners and co-owners of la Barbecue in East Austin, Texas. LeAnn is the granddaughter of Texas BBQ legend Louie Mueller, and daughter of James Beard Award-winning pitmaster Bobby Mueller, LeAnn and her wife and busines... by The Culinary Institute of America
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Blue Cheese, Crispy Onion, BBQ Kidney Bean Blended Burger: Watch Chef Toni Sakaguchi at The Culinary Institute of America show you how to make this mouthwatering Blue Cheese, Onion Ring, BBQ Kidney Bean Blended Burger. She blends kidney beans into the burgers to give them a perfectly juicy texture! Swapping some... by The Culinary Institute of America
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Vegetarian Tortilla Soup with Red Beans and Quinoa: With red beans and quinoa, this vegetarian version of tortilla soup is just as flavorful, hearty, and protein-packed as its traditional chicken counterpart. Red beans are the hearty powerhouses in this vegetarian soup. Chef Toni Sakaguchi at The Culinary... by The Culinary Institute of America
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Green Chili Smash Black Bean Beef Burger: Watch Chef Toni Sakaguchi at The Culinary Institute of America make these delicious Green Chile Smash Black Bean Beef Burgers. Not only does swapping some of the beef with beans reduce the amount of saturated fat and cholesterol, the beans add fiber and ... by The Culinary Institute of America
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Protein Pancakes with Banana, Coconut, and White Beans: Bursting with flavor, fiber and protein, these Banana Coconut and White Bean Pancakes are a healthy way to start the day. Chef Toni Sakaguchi at The Culinary Institute of America uses white beans, which are a good source of plant-based protein, and excel... by The Culinary Institute of America
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Loro Asian Smokehouse with Tyson Cole and Aaron Franklin: Loro is an “Asian smokehouse” restaurant created by Austin chef Tyson Cole and pitmaster Aaron Franklin. Loro infuses traditional Texas BBQ with Asian flavors. The casual, indoor-outdoor restaurant is incredibly popular with locals who line up for bold, ... by The Culinary Institute of America
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North African Preserved Watermelon Chutney: Don’t even think about throwing away that watermelon rind! Chef Rebecca Peizer from The Culinary Institute of America shows us a creative and delicious North African-inspired Preserved Watermelon Chutney with cinnamon, ginger, cumin, and preserved lemon.... by The Culinary Institute of America
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Grilled Peach Slaw with Aleppo Spiced Almonds and Smoked Peach Vinaigrette: Freshen up your BBQ menu with this recipe for grilled peach and napa cabbage slaw, dressed with a subtly spiced Aleppo pepper, almond and peach vinaigrette. The Smoked Peach Vinaigrette is made from real peach puree and has a delicious full flavor. Delic... by The Culinary Institute of America
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Kreuz Market BBQ in Lockhart, Texas: Roy Perez has worked in the barbecue pits at Kreuz Market in Lockhart, Texas for over 34 years. In 1987 Roy Perez left his home building career and started smoking sausages for 4th generation Kreuz owner Rick Schmidt. Over the years, Roy’s mastery of Kre... by The Culinary Institute of America
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Chef Rich Landau of Vedge on Working with Potatoes

Chef Rich Landau of Vedge on Working with Potatoes

Description

Titles in the series (100)

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