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Avocado Toast with Olive Oil, Herring Pearls, and Red Pepper Flakes
Currently unavailable
Avocado Toast with Olive Oil, Herring Pearls, and Red Pepper Flakes
ratings:
Length:
1 minute
Released:
Apr 17, 2020
Format:
Podcast episode
Description
Chef Barbara Alexander from The Culinary Institute of America show us how she elevates average avocado toast with this collection of gourmet specialty products from Spain. To start, she places sliced fresh, ripe avocado on toasted multi-grain bread, and drizzles the toast with award-winning Castillo De Canena Picual extra virgin olive oil from southern Spain. This Picual olive oil has a robust fruity flavor that amplifies the avocado and other ingredients. She adds a squeeze of lemon, and tops the toast with Pescaviar Premium Pearls. These caviar-like creations are made from smoked herring and anchovies, and add a delicious pop of flavor and texture. She adds a subtle hint of smoky Pimentón Ahumado La Chinata, and to finish, some fresh herbs.
Find the full video series at https://www.ciaprochef.com/spanishproducts/
Find the full video series at https://www.ciaprochef.com/spanishproducts/
Released:
Apr 17, 2020
Format:
Podcast episode
Titles in the series (100)
Vegan Creamy White Bean "Alfredo" Pasta with Peas, Lemon and Rosemary Walnuts: This delicious vegan version of creamy alfredo sauce uses white beans in place of heavy cream. Swapping out heavy cream with white beans in this plant-based alfredo sauce cuts down on saturated fat and cholesterol, and also gives this pasta a tasty prote... by The Culinary Institute of America