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The Everyday Gourmet: Cooking with Vegetables

The Everyday Gourmet: Cooking with Vegetables

Chef Bill Briwa,
The Culinary Institute of America

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The Everyday Gourmet: Cooking with Vegetables

In partnership with
Chef Bill Briwa,
The Culinary Institute of America
Share This Course
4.9 out of 5
36 Reviews
94% of reviewers would recommend this series
Course No. 9275
Video Streaming Included Free

What Will You Learn?

  • Learn how to select and store produce that tastes fresh and cooks beautifully.
  • Gain the confidence and know-how to work with seemingly difficult and exotic vegetables.
  • Understand how to bring out the flavor of vegetables and make them worthy of building a meal around.

Course Overview

Too often, vegetables are an afterthought when we cook. Whether served as a side dish or mindlessly heated from a frozen package, they have long been relegated to second-class status. But with the widespread appeal of the farm-to-table movement and chefs everywhere featuring seasonal produce and innovative cooking techniques to set their menus apart, vegetables have officially graduated from something we have to eat to something we want to eat.

Complex, vibrant, and versatile, vegetables are deeply satisfying when given the proper attention. But cooking them at home, however, can be daunting. Confusion can start right in the grocery store or farmers’ market. Should you choose that photo-worthy, overgrown zucchini or the smaller, less remarkable one? How do you know if an artichoke is past its prime? And once you bring your bounty home: Do the tomatoes go in the crisper or on the counter? How can you speed up the ripening of that rock-hard avocado—or keep a soft one from spoiling before you can use it?

The Everyday Gourmet: Cooking with Vegetables answers your questions and more about selecting and storing produce while revealing how you can take the same fresh ingredients, bright flavors, and unexpected combinations you love at restaurants and easily prepare them in your own kitchen every night of the week. Presented in 24 easy-to-follow lessons by Chef Bill Briwa, an award-winning Professor of Culinary Arts at the esteemed Culinary Institute of America at Greystone, this course provides the expert insight and techniques you need to elevate vegetables from supporting player to star attraction, no matter what your skill level. With step-by-step demonstrations of delicious main dishes, sides, soups, stews, and even desserts and cocktails, you’ll develop a culinary repertoire based on produce that is more varied, pleasurable, and nourishing than ever before.

This course delivers a broad range of ideas that can be accomplished quickly when time is limited as well as more elaborate preparations that you can experiment with when time allows or impress with at a dinner party. While these lessons do incorporate fish, chicken, and pork, they are also packed with vegetarian and vegan recipes that will delight carnivores and herbivores alike. You will find unique and surprising techniques to:

  • Transform summer squash into a “pasta” studded with pecorino, almonds, tomatoes, and garlic.
  • Reinterpret classic meat dishes without the meat in vegetable pot pie, carrot osso buco, cauliflower shawarma, celery root tonkatsu, and carrot tartare.
  • Make guacamole tacos using thinly sliced jicama as your tortillas and tamales stuffed with maitake, trumpet royale, and button mushrooms.
  • Turn out salads bursting with flavor, from kale with tapenade and pecorino to an esquites salad inspired by Mexican street corn.
  • Prepare unexpected snacks such as yucca chips tinted with beet juice and pinzamonio, an Italian dish featuring thinly shaved vegetables.
  • Create indulgent desserts, including carrot cake with parsnip frosting, corn ice cream with blackberry swirl, and maple custard baked in a pumpkin.

With an array of dishes from around the world—from Thai soup to chili rellenos to tabbouleh salad—your taste buds will never get bored.

Approach Cooking from a Plant-based Perspective

Filmed at the CIA’s Greystone campus in Napa Valley, California, each lesson brings you closer to achieving a new level of comfort with cleaning, cutting, seasoning, and cooking an enormous array of vegetables, from the common ones you may be in a rut with (think carrots, potatoes, and corn) to the more unusual and perplexing ones you might typically avoid (such as turnips, beets, and spaghetti squash).

Here’s just a taste of what you’ll become more confident working with.

  • Fruit we treat as vegetables: While not technically vegetables, tomatoes, avocados, eggplant, peppers, and cucumbers are a savory addition to any meal.
  • Inflorescents: Actually flowers, this category includes cauliflower, broccoli, broccolini, squash blossoms, Romanesco broccoli, and broccoli rabe.
  • Summer and winter squash: Found in varieties from the ultra-delicate to the creamy and hearty, squash can be roasted, grilled, sautéed, or fried.
  • Root vegetables: Representing celery root, parsnips, and carrots, these veggies will surprise you with their versatility in everything from snacks to desserts.
  • Beets: While part of the root vegetable family, beets are worthy of their own lesson, with novel preparations from fresh-pressed juice to roast beet in salt crust.
  • Mushrooms: Packed with vitamins, protein, and savory umami flavor, this “meaty” vegetable is uniquely satisfying.
  • Herbs: Delicate yet packed with flavor, herbs brighten everything from cocktails to pizza.

The What, the How, and the Why

In addition to inventive recipes you’ll be anxious to try, this course is filled with expert insights into why you’re doing what you’re doing. You’ll develop an understanding of why you need to continue frying vegetables until the oil stops bubbling and how you need to prepare fibrous food such as lemongrass, rhubarb, and asparagus to make them palatable. In fact, Chef Briwa takes the fear factor out of dealing with a great deal of what may be considered intimidating produce, including fresh artichokes, leeks, and celery root, as well as more exotic vegetables such as cactus paddles, yucca, and purslane.

From proper knife skills to how to store and cook leftovers safely, he delivers numerous tips, tricks and techniques you’ll use in the kitchen every day. Learn how to:

  • cut herbs like mint and basil without damaging the leaves;
  • chop vegetables to uniform sizes for even cooking;
  • create vinaigrettes that complement your salad greens;
  • slice a lime so it releases the most juice;
  • keep leafy greens from wilting in your refrigerator;
  • determine when pasta is done; and
  • give your everyday meals a chef’s visual panache.

Perhaps the most beneficial aspect of this course is the knowledge it arms you with when food shopping. No longer will you stand in the produce section with an item in hand, wondering what you’re supposed to be looking for and what you should avoid. Once you know what to buy and how to store it, you’ll extend the shelf life of your vegetables and waste less in the long run.

Enter the Kitchen of an Acclaimed Chef

Taught by a culinary educator who has spent three decades teaching audiences around the world, Chef Briwa empowers you experiment, offering ideas on how to translate methods and components across recipes and to create dishes around whatever vegetable you happen to find at the farmers market. Culinary novices will appreciate his detailed, methodical instruction while more experienced home cooks will find inspiration in the templates he provides.

Cooking with Vegetables broadens your concept of what vegetables are capable of and how they can fit into your life. Let it turn the vegetable skeptics in your home into vegetable believers once and for all.

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24 lectures
 |  35 minutes each
  • 1
    Colorful Carrots
    Hear the case for cooking and creating with vegetables, then watch as Chef Briwa prepares savory and surprising dishes starring carrots, including carrot osso buco; carrot tartare; simmered baby carrots in butter sauce; and burnt carrot salad with goat cheese, arugula, and garlic chips. x
  • 2
    Summer Squashes
    Learn how to select and cook summer squash in unexpected and satisfying ways, with a lesson featuring light, flavorful vegetarian recipes, including summer squash pasta studded with pecorino, almonds, tomatoes and garlic; grilled zucchini; roast zucchini lasagna with parmesan crisps; and pickled zucchini. x
  • 3
    Winter Squashes
    Sweeter and denser than summer squash, winter squash takes well to seasonings and satisfies in everything from soups to desserts. Learn how to select a squash and follow recipes for butternut squash carpaccio; spicy butternut squash with coconut milk soup, a variation on tom kha gai; and maple custard in a pumpkin. x
  • 4
    Inflorescents: Cauliflower and Artichokes
    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. x
  • 5
    Marvelous Mushrooms
    How do mushrooms differ from other vegetables? Here, Chef Briwa highlights the unique properties of mushrooms and the flavor and textural variances found in varieties from shitake 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. x
  • 6
    Salad Greens and Lettuces
    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. x
  • 7
    Field Greens and Cooking Greens
    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." x
  • 8
    Root Vegetables: Celery Root and Parsnips
    Turn your attention to versatile, inexpensive root vegetables with this lesson on how to select, store, and cook carrots, celery root, and parsnips. Watch as Chef Briwa prepares crudites with tapenade; parsnip chips; celery root tonkatsu with rice and napa cabbage salad; and carrot cake with a parsnip-infused icing. x
  • 9
    Alliums: Onions and Garlic
    Take the mystery out of preparing onions, leeks, garlic, and shallots with recipes including a classic onion soup topped with croutons and gruyere; leek pizza with potatoes, teleme cheese, and truffle oil; an appetizer of roasted garlic and cambazola cheese on crostini; and baby leek salad. x
  • 10
    Fruits Masquerading as Vegetables
    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. x
  • 11
    Bulb Vegetables: Fennel and Celery
    Here, focus on bulb vegetables with pinzimonio, an Italian snack of thinly shaved vegetables; a twist on a classic gin gimlet featuring celery juice; a quick shaved vegetable salad that serves as a template for any vegetables you may have on hand; gigande beans; and linguine with fennel, crabmeat, and cream. x
  • 12
    Brassicas: Brussels Sprouts and Turnips
    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 creme fraiche sauce. x
  • 13
    Potatoes and Other Tubers
    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. x
  • 14
    Stems and Stalks: Asparagus and Rhubarb
    What's the difference between green asparagus and white? Is rhubarb a vegetable or a fruit? Find out as Chef Briwa demonstrates grilled asparagus with heirloom tomatoes; white asparagus topped with browned bread crumbs and slivered lemon peel; a Korean spinach salad; and rhubarb chutney, or mostarda, with roasted pork loin. x
  • 15
    Cabbages: Red, Green, and Savoy
    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. x
  • 16
    Beets and Beet Greens
    Chef Briwa helps to solve the beet's image problem in this lesson that demonstrates how to properly cook and season this often-feared vegetable. Watch as he prepares Beetle Juice; roast beet in salt crust with green goddess dressing; Fatima's tiered beet salad with charmoula vinaigrette; and beet-green-stuffed tortellini. x
  • 17
    Eggplant: Italian, Chinese, and Japanese
    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. x
  • 18
    The Amazing Avocado
    Switch gears with a lesson on avocado, another fruit that we treat like a vegetable. Learn how to speed or slow ripening, then join Chef Briwa for a cooked ceviche verde with shrimp; tacos composed of thin-sliced jicama tortillas" and English-pea studded guacamole; and spring salad with green goddess dressing. " x
  • 19
    Corn: From Salads to Dessert
    What's the difference between white and yellow corn? How reliable is USDA grading? Find out in this lesson showcasing corn's versatility. Discover how to create creamy corn butter and biscuits; an esquites salad inspired by the bright, bold flavors of grilled Mexican street corn; and sweet corn ice cream with blackberry swirl. x
  • 20
    Chili Peppers
    Walk through commonly found peppers in order of heat, from the ultra-mild bell pepper to the super-spicy habanero, then delve into recipes featuring these colorful fruits." Start with a pre-Columbian salsa featuring pumpkin seeds and blackened habaneros; then make pickled stuffed jalapenos, a popular Mexican bar snack; and chilis rellenos using roasted poblanos." x
  • 21
    Peas and Pods
    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. x
  • 22
    Leftovers or Planned-Overs?
    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. x
  • 23
    Exotic Vegetables
    Markets are filled with seemingly strange-but delicious-vegetables you may never have tasted or worked with before. Here, learn how to use some of them, including cactus paddles, purslane, yucca, fig leaves, and spaghetti squash. Then, discover when and why organic produce might be worth the additional cost. x
  • 24
    Herbs and Blossoms for an Elegant Dinner
    Conclude your exploration of vegetables by learning how to store herbs so they stay fresh longer. Then, dive into a menu that celebrates herbs, including grilled pizza with burrata, prosciutto, herb salad, and an olive soil"; a not-so-bloody Mary; salmon-stuffed squash blossoms; faro and mushroom risotto with sage and thyme; and a dessert of sabayon with stone fruits and berries." x

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DVD Includes:
  • 24 lectures on 4 DVDs
  • 176-page printed course guidebook
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  • FREE video streaming of the course from our website and mobile apps
  • Closed captioning available

What Does The Course Guidebook Include?

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Course Guidebook Details:
  • 176-page printed course guidebook
  • Recipe lists
  • Photographs
  • Ingredient lists and cooking tips

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Your professor

Bill Briwa

About Your Professor

Bill Briwa
The Culinary Institute of America
A popular chef-instructor at the Culinary Institute of America (CIA), Bill Briwa has worked in the hospitality business as a professional chef and culinary instructor for experts and laypeople around the world 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...
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Reviews

The Everyday Gourmet: Cooking with Vegetables is rated 4.9 out of 5 by 36.
Rated 5 out of 5 by from Very comprehensive, and each lesson left me hungry for vegetables.
Date published: 2017-06-16
Rated 3 out of 5 by from The Everyday Gourmet; Cooking with Vegetables First, I live on an island in Southeast Alaska. Some of the ingredients used are not available here. The Chef discarded portions of the veggies I do use and like. Hmmm, different tastes. The video was interesting but very helpful for me.
Date published: 2017-05-25
Rated 5 out of 5 by from Plant based diet includes tastily prepared veggies Move over MEAT! You are not needed for gourmet dishes to be healthy, exciting, fresh and beautiful! The humble, competent and curious chef moves through several ways to highlight each vegetable he engages. It is not firstly about recipe details but about bringing cooking know-how to stimulate the imagination. Great catalyst for the home cook!
Date published: 2017-05-21
Rated 5 out of 5 by from ,m bvvw2 I bought this book several months ago to focus more of my diet on vegetables. There are so many vegetables and most cookbooks give vegetables polite nod at best. This course expanded my scope with generally simple recipes and a discussions about judging freshness etc. My only regret arises from ordering the online version leaving me without hardcopy recipes.
Date published: 2017-05-11
Rated 5 out of 5 by from I went through all the lessons and I am amazed at all the things you can do with vegetables. I tried one recipe and found it delicious
Date published: 2017-05-01
Rated 5 out of 5 by from Great Course! I loved this course and flew through the material. It made me excited to make colorful and healthy meals that taste as good as they look. My only complaint is that the chef seems a little out of touch with some of the non-european dishes. I'm from Mexico and found a few of the mexican dishes to be a little strange. Additionally, I felt a little weird when he compared a dish to a "chinaman's hat". Still, 5/5 stars and I will be taking his other courses for sure!
Date published: 2017-04-28
Rated 5 out of 5 by from Great descriptive title! This course was full of new ideas and information about vegetables I wasn't really familiar with. I'm excited to try them with my family.
Date published: 2017-04-22
Rated 5 out of 5 by from Vegetables Unmasked This latest DVD of Bill Briwa's instruction is, like all the others offered by The Great Courses, is top notch. Chef Briwa demystifies many cooking techniques and puzzles about using vegetables in one's repertoire. Even the advanced cook could learn a thing or two from Chef Briwa's presentations about vegetables and how to prepare them.
Date published: 2017-04-20
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