Class

The Everyday Gourmet: Cooking With Vegetables

$49.99

This product is currently out of stock and unavailable.

At a Glance:

In-depth Instruction; over 847 mins
On-demand video access anytime
Bonus downloadable PDF resources
Access to class Q&A

Item: W01563E

Description

Class Sessions

Colorful Carrots

36:16

Meet Chef Briwa and get started by learning how to prepare savory and surprising carrot dishes: carrot osso buco, carrot tartare, simmered baby carrots in butter sauce, and burnt carrot salad with goat cheese, arugula and garlic chips.

Summer Squashes

32:37

Get smart tips on selecting and cooking summer squash, and learn to cook light and flavorful vegetarian dishes including summer squash pasta, grilled zucchini, roasted zucchini lasagna and pickled zucchini.

Winter Squashes

37:23

Sweeter and denser than summer varieties, winter squash satisfies in everything from soup to desserts. Chef Briwa shares recipes for butternut squash carpaccio, spicy butternut squash with coconut milk soup (a variation on tom kha gai) and maple custard in a pumpkin.

Inflorescents: Cauliflower and Artichokes

34:12

Delve into inflorescences — vegetables that are also flowers — by learning to make broccoli rabe with orecchiette and sausage, plus two vegetarian dishes: cauliflower shawarma with tahini yogurt sauce and braised artichoke and potato stew.

Marvelous Mushrooms

38:53

Follow along as Chef Briwa highlights the unique properties of mushrooms, from shiitake to crimini. Then watch as he creates two dishes bursting with umami: a vegetable pot pie and tamales filled with maitake, trumpet, royale and button mushrooms.

Salad Greens & Lettuces

34:18

See how to store, wash, dry, and revive salad greens, and make a butter lettuce salad; tomato, arugula and mozzarella salad; 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.

Field Greens & Cooking Greens

36:59

Find out how tasty nutrient powerhouses are, such as kale, chard, and even dandelion leaves, when seasoned properly as Chef Briwa prepares the Greek dish horta; a mustard green salad with prosciutto, as well as gnocchi with spinach and pancetta.

Root Vegetables: Celery Root & Parsnips

37:20

Chef Briwa shows you how to select, store, and cook these versatile and inexpensive vegetables. Watch as he prepares crudités with tapenade, parsnip chips, celery root tonkatsu with rice and napa cabbage salad, and carrot cake with parsnip-infused icing.

Alliums: Onions & Garlic

34:46

Demystify preparing onions, leeks, garlic and shallots with a classic onion soup; leek pizza with potatoes, teleme cheese and truffle oil; roasted garlic and cambozola cheese on crostini; and baby leek salad.

Fruits Masquerading as Vegetables

30:54

Tomatoes, cucumbers, eggplants, peppers and summer squash are commonly mistaken as vegetables. Learn to prepare simple dishes bursting with flavor including Catalan toast, caprese salad with burrata, stuffed tomatoes, and tabbouleh salad.

Bulb Vegetables: Fennel & Celery

36:39

In this lesson you'll learn to make an Italian snack of thinly-shaved vegetables; a twist on a classic gin gimlet with celery juice; a quick shaved vegetable salad; gigante beans; and linguini with fennel, crabmeat and cream.

Brassicas: Brussels Sprouts & Turnips

33:21

Focus on a few hearty, distinctive dishes that showcase brassicas, including Brussels sprouts with Thai dipping sauce, butter-braised turnips with miso and honey, and braised endive and ham in a crème fraîche sauce.

Potatoes & Other Tubers

34:38

Discover new, interesting ways to cook potatoes, America's favorite vegetable. Follow along as Chef Briwa makes pickled potatoes, reupholstered potatoes, a brunch dish with eggs and smoked salmon, and Mexican favorite chilaquiles.

Stems & Stalks: Asparagus & Rhubarb

35:12

Watch as Chef Briwa demonstrates how to make grilled asparagus with heirloom tomatoes, white asparagus topped with breadcrumbs and lemon, a Korean spinach salad, and rhubarb chutney, or mostarda, with roasted pork loin.

Cabbages: Red, Green & Savory

35:01

You won't believe how much you can do with cabbage! Discover a bold Asian coleslaw 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).

Beets & Beet Greens

34:05

Chef Briwa shows you how to season and cook beets as he prepares Beetle Juice, roasted beets in salt crust with green goddess dressing, Fatima's tiered beet salad with chermoula vinaigrette, and beet-greens-stuffed tortellini.

Eggplant: Italian, Chinese & Japanese

34:45

Explore the different eggplant varieties the world has to offer as Chef Briwa creates an eggplant tart with cherry tomatoes, fontina, parmesan and pesto; Sichuan eggplant; and fried eggplant with sweetened miso sauce.

The Amazing Avocado

39:15

Turn your attention to the avocado. Learn how to quicken or slow ripening, and prepare three inventive recipes: a cooked ceviche verde with shrimp; tacos with thin-sliced jicama tortillas and English pea-studded guacamole; and spring salad with green goddess dressing.

Corn: From Salads to Dessert

32:26

Showcase the versatility of corn with a creamy corn butter and biscuits, a Mexican esquites salad, and sweet corn ice cream with blackberry swirl.

Chili Peppers

35:02

Chef Briwa walks you through common peppers in order of heat, then dives into some colorful recipes: a pre-Colombian salsa with pumpkin seeds and blackened habaneros; pickled stuffed jalapeños; and chili rellenos with roasted poblanos.

Peas & Pods

33:49

Get familiar with the various types of beans and peas, then see how to make a pasta-inspired dish of French-cut green beans with shiitakes and pancetta in cream sauce. Finish it off with fava beans on crostini.

Leftovers or Planned-Overs?

34:23

See how to properly store and transform leftover vegetables into entirely new dishes including mashed potatoes with bravas sauce; tattooed fingerling potatoes; an egg frittata; and a red flannel hash with beets, parsnips, carrots and onions.

Exotic Vegetables

36:08

Understand how to shop and use exotic-but-delicious vegetables including cactus paddles, purslane, yucca, fig leaves and spaghetti squash. Plus find out why organic produce is worth the additional cost.

Herbs & Blossoms for an Elegant Dinner

38:14

Finish up class by tackling an herb-celebrating menu including grilled pizza with burrata, prosciutto, herb salad and olive oil; a not-so-bloody Mary; salmon-stuffed squash blossoms; farro and mushroom risotto with sage and thyme; and sabayon with stone fruits and berries for dessert.

Your Instructor

Bill Briwa

A popular chef-instructor at The Culinary Institute of America, Bill Briwa has worked in the hospitality business for more than 30 years. He was the resident chef for The Hess Collection Winery in the Napa Valley, California; the executive chef for The Wine Spectator Restaurant at the CIA at Greystone; and an officer on the board of the St. Helena (California) Farmers' Market. A talented presenter and judge at numerous professional conferences, including the annual International Association of Culinary Professionals Conference and the National Restaurant Association Show, Bill has also had his writing featured in Fine Cooking, Mise en Place and Practical Winery & Vineyard Journal.

Bonus Material

The Everyday Gourmet: Cooking With Vegetables Course Guidebook

Metric Conversion Guide: Cooking

Bonus Materials available for download after purchase.

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