As a part of our Epicurean Insider video series that brings you behind-the-scenes culinary experiences, we’ll be sharing several classic recipes from The Culinary Center. For the complete recipe text, scroll below the video. Stay tuned for chef insights, market tours and more in the coming months!
There’s something magical about the turquoise waters of the South Pacific and the local tropical ingredients that inspire flavorful fare. This classic recipe uses the standard breading technique of flour, egg, and bread crumbs, but with a twist – chickpea flour. I love the nutty taste of the chickpea flour as a substitute for traditional white flour. A proper breading technique creates a coating that steams the fish inside, so be sure to avoid overcooking it.
Cuban cuisine is hearty, luscious, flavorful – and meant to be shared. One of the most classic Cuban recipes, vaca frita, is also one of my favorites. A close cousin of ropa vieja, it’s a vibrant dish featuring tender and crispy beef infused with garlic and island-fresh lime. Served with rice and black beans and a cold mojito, it’s the perfect taste of Cuba. ¡Buen provecho!
A traditional Dutch pastry prepared with dried fruit, Oliebollen is a typical wintertime treat and is often served during the holidays and on New Year’s Eve throughout the Netherlands. Smakelijk!
A festive holiday dessert that traces its roots to 19th-century New Orleans, this trifle crowns a holiday meal with the perfect amount of southern indulgence.