The Culinary Institute of America

In this video demonstration, CIA Chef Bill Briwa demonstrates how to make a delicious and unique cheese course. He uses fromage blanc, also known as farmer’s cheese, instead of the ripe cheeses typically found on cheese course menus. Aromatic popped spices and toasted almonds are spooned over the craggy cheese, and he serves his dish with fresh chutney and sliced pita. Recipe at: http://www.ciaprochef.com/almonds/recipe2.html

In this video, CIA Chef Bill Briwa demonstrates how to take humble pound cake and elevate it to the status of an elegant pastry. While almond frangipane is traditionally used as a tart filling, in this recipe, Chef Briwa spreads the frangipane on top of the pound cake slices and bakes them with a slice of fresh apricot on top. Recipe at: http://www.ciaprochef.com/almonds/recipe10.html Download Podcast Video

In this video, CIA Chef Bill Briwa demonstrates how to make baklava with a tasty twist. Baklava is Middle Eastern and eastern Mediterranean sweet made of layers of filo pastry filled with chopped nuts. In this version, Chef Briwa he makes a filling of slivered almonds, chocolate flakes and ground figs. This dessert is so rich, your guests will only need a very small portion to feel satisfied. Recipe at: http://www.ciaprochef.com/almonds/recipe9.html

In this demonstration, CIA Chef Bill Briwa makes a dip with roasted eggplant, almonds, and yogurt. First, he roasts the eggplant over a flame until it is soft and completely blackened on the outside. This process can range from a few minutes to 10 – 12 minutes, and imparts a wonderful smoky flavor to the dip. While the eggplant is roasting, he prepares the yogurt and almond butter mixture, which is then added to the mashed eggplant flesh. Recipe at: http://www.ciaprochef.com/almonds/recipe6c.html

In this demonstration, CIA Chef Bill Briwa makes a spicy dip from the Eastern Mediterranean called Muhammara. Muhammara means “reddened” in Arabic, and versions of this dip are found in Syrian, Palestinian, Lebanese, and Turkish culinary traditions. This dip is made with roasted red peppers, bread crumbs, roasted almonds, cumin, Turkish pepper paste, and pomegranate molasses, which lends a beautiful color and tangy flavor. The dip is served with pita, crackers, or bread. Recipe at: http://www.ciap...

In this series of videos, Chef Bill Briwa creates a mezze plate of three dips. The first dip is made with smoked trout, but smoked salmon also works well. To create a rustic texture, Chef Briwa crushes the smoked fish with a spoon into the fromage blanc, and adds slivered almonds for extra crunch. Recipe at: http://www.ciaprochef.com/almonds/recipe6.html Download Podcast Video

In this Indonesian inspired recipe, Chef Bill Briwa demonstrates a unique and delicious method for preparing chicken that your customers will crave. To fully imbue the chicken legs with the flavorful sauce, he uses the sauce as a marinade, braising liquid, and a glaze. He serves the grilled chicken legs with serundeng, a mixture of grated coconut, slivered almonds and spices. Recipe at: http://www.ciaprochef.com/almonds/recipe4.html

In this demonstration, CIA Chef Bill Briwa makes a healthy vegetable salad sure to stand out on your menu. Chef Briwa balances the flavors of this fresh and delicate salad with a sweet tarragon vinaigrette, creamy and tangy goat cheese, and nutty toasted almonds. Recipe at: http://www.ciaprochef.com/almonds/recipe8.html Download Podcast Video

In this demonstration, CIA Chef Bill Briwa makes a chilled Andalucían almond-garlic soup known as ajo blanco. This soup is a close cousin to gazpacho, but is white due to blanched almonds, bread and garlic. Chef Briwa uses blanched almonds in order to maintain their white color. To add a rich nutty flavor, he adds a tiny amount of almond extract. For a beautiful and elegant presentation, he pours the ajo blanco over a heaping garnish of toasted almonds, sliced grapes, garlic and chive blossoms, fenne...

We head south of the border with this recipe demonstration of salmon with a pipián sauce served in mini tostadas. As CIA Chef Bill Briwa explains, pipiáns are similar to mole sauces, but are always thickened with nuts or seeds. In this version, the green pipián sauce is thickened with almonds and sesame seeds. Recipe at: http://www.ciaprochef.com/almonds/recipe5.html Download Podcast Video