Catalog Search Results
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (36 minutes): digital, .flv file, sound
Language
English
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.
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (38 minutes): digital, .flv file, sound
Language
English
Description
Discover how tasty nutrient powerhouses like kale, chard, mustard greens, and even "weeds" like dandelion and purslane can be when seasoned and cooked properly. Learn how to make the Greek dish, horta, featuring a mix of "braising greens"; mustard green salad with prosciutto; and gnocchi with spinach and pancetta.
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (35 minutes): digital, .flv file, sound
Language
English
Description
Discover how to store, wash, dry, and revive salad greens to make satisfying dishes, including a simple butter lettuce salad; tomato, arugula, and mozzarella salad with pesto dressing; kale salad with tapenade and pecorino; hot bacon-wrapped endive salad with fingerling potatoes; parsley salad with garlic and parmesan; and bacon and egg salad.
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (35 minutes): digital, .flv file, sound
Language
English
Description
Learn how to label and store leftovers the way chefs do, then discover how to transform your remaining cooked veggies into entirely new dishes. Create smashed potatoes with bravas sauce; tattooed fingerling potatoes; an egg frittata; and a red flannel hash combining potatoes, beets, parsnips, carrots, and onions.
Publisher
The Great Courses
Pub. Date
2015.
Physical Desc
1 online resource (streaming video file) (35 minutes): digital, .flv file, sound
Language
English
Description
Enjoy a wealth of multicultural dishes with this tour of the Mediterranean, from Italy and Greece to Turkey and Tunisia. Here, you’ll explore several popular outdoor cooking recipes. Highlights include lessons in sauces such as muhammara and tzatziki, ember-roasted vegetable dishes, sandwiches and pitas, and lamb kabobs..
Publisher
The Great Courses
Pub. Date
2015.
Physical Desc
1 online resource (streaming video file) (397 minutes): digital, .flv file, sound
Language
English
Description
Steak. Asparagus. Pineapple. On a pleasant day when family or friends are near, nothing beats firing up the grill for a great meal. Most of us, however, don’t take full advantage of all the possibilities for outdoor cooking. Not only can the grill provide a savory seared crust on a juicy steak or add smoky flavor to some barbecue chicken, the grill can also enhance salads, side dishes, and a variety of meats beyond the traditional hamburgers and...
Publisher
The Great Courses
Pub. Date
2015.
Physical Desc
1 online resource (streaming video file) (34 minutes): digital, .flv file, sound
Language
English
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..
Publisher
The Great Courses
Pub. Date
2015.
Physical Desc
1 online resource (streaming video file) (33 minutes): digital, .flv file, sound
Language
English
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..
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (35 minutes): digital, .flv file, sound
Language
English
Description
Take the mystery out of preparing onions, leeks, garlic, and shallots with recipes including a classic onion soup topped with croutons and gruyère; leek pizza with potatoes, teleme cheese, and truffle oil; an appetizer of roasted garlic and cambazola cheese on crostini; and baby leek salad.
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (34 minutes): digital, .flv file, sound
Language
English
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.
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (35 minutes): digital, .flv file, sound
Language
English
Description
Tour the eggplant varieties and dishes the world has to offer, including eggplant tart with cherry tomatoes, fontina, parmesan, and pesto; aromatic Szechuan eggplant; and fried eggplant with a sweetened miso sauce. But first, learn how eggplant has evolved and what to look for when shopping.
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (35 minutes): digital, .flv file, sound
Language
English
Description
Delve into recipes showcasing inflorescents - vegetables that also happen to be flowers - including cauliflower, broccoli, broccolini, squash blossoms, Romanesco broccoli, and broccoli rabe. Learn how to make two vegetarian dishes, cauliflower shawarma with tahini yogurt sauce and braised artichoke and potato stew, in addition to broccoli rabe with orecchiette and sausage.
33) Grilling Poultry
Publisher
The Great Courses
Pub. Date
2015.
Physical Desc
1 online resource (streaming video file) (33 minutes): digital, .flv file, sound
Language
English
Description
Take a deep dive into chicken on the grill. After reviewing the different parts of the chicken, learn how to make a classic American barbeque chicken dish, a unique marinated quail mixed grill, and a non-traditional smoke-roasted turkey with a complementary three-grain salad—sure to spice up your next holiday gathering..
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (852 minutes): digital, .flv file, sound
Language
English
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.
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (35 minutes): digital, .flv file, sound
Language
English
Description
Look at the varieties of potatoes and their optimal storage conditions, then consider how you can make America's favorite vegetable in interesting new ways. Follow along as Chef Briwa makes pickled potatoes; reupholstered potatoes; an impressive brunch dish made with eggs and smoked salmon; and chilaquiles, a classic Mexican comfort food.
38) Peas and Pods
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (35 minutes): digital, .flv file, sound
Language
English
Description
Get familiar with fava beans, green beans, purple green beans, snow peas, sugar snap peas, haricots verts, okra, and English peas. Discover four easy ways to flavor beans and peas, then make a pasta-inspired dish of French-cut green beans with shitakes and pancetta in cream sauce. Finish with fava beans on crostini.
Publisher
The Great Courses
Pub. Date
2015.
Physical Desc
1 online resource (streaming video file) (33 minutes): digital, .flv file, sound
Language
English
Description
Now that you’re up to speed on all things grilling, take a closer look at preparing different types of salads, from pancetta-wrapped endive to Bartlett pears and greens. In addition to branching away from the traditional main course meat, this lecture on fruits and vegetables shows you how the grill can enhance your homemade salad dressings..
Publisher
The Great Courses
Pub. Date
2016.
Physical Desc
1 online resource (streaming video file) (32 minutes): digital, .flv file, sound
Language
English
Description
Turn your attention toward fruit that we commonly think of as vegetables, such as tomatoes, cucumbers, eggplant, peppers, and summer squash. Begin with a look at heirloom tomatoes, then learn how to prepare simple dishes bursting with flavor, including Catalan toast, caprese salad with burrata, stuffed tomatoes, and tabouleh salad.
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