The Everyday Gourmet: Cooking with Vegetables

Rated 5 out of 5 by from Excellent Course! This course has brought a love for cooking vegetables to a whole new level in our homeschool environment! We have 1 high schooler, 2 middle schoolers and also my husband and I are really enjoying the course. Professer Briwa is so engaging and clearly loves what he teaches! We have a list of delicious dishes we are looking forward to making. I would recommend this course to all!
Date published: 2020-11-09
Rated 5 out of 5 by from A most excellent class I just finished the entire course and could not be happier. The instruction and approach were beyond my expectations. I am sad that Chef Briwa is no longer with us but will revisit this course many times and share it with him. I am plant-based and found many excellent tips and advice on how to prepare my daily menu. I only wish there was a course for those, like me, who do not use as much oil, salt, and sugar (SOS). I recommend this course to anyone.
Date published: 2020-11-01
Rated 4 out of 5 by from Made me hungry! I liked the fact that things were split up enough so I could find a good way to cook certain vegetables w/o having to watch each one. Not that I don't intent to, but had just bought fresh asparagus and needed a new idea. Got a good one!
Date published: 2020-07-24
Rated 5 out of 5 by from Superman instructor! Bill Briwa for President. Great instructor. He made things seem simple enough so that even I could pull of a good meal. We will buy other courses that he teaches.
Date published: 2020-07-20
Rated 5 out of 5 by from See attached I am just going to send a blanket endorsement. Among the titles I own are: Chemistry in Our Universe The Surveillance State The Great Trials of History Writing Analysis and Critique Physics in Your Life Understanding Modern Electronics. The content is comprehensive and relevant. The graphics and demonstrations are impeccable. The lecturers succinct and clear in their presentations. All and all I am mightily impressed with the effort of The Great Courses! Thank you for this resource. Sands K. Irani, MD FACP FACG Clinical Professor Emeritus The George Washington University School of Medicine and Health Sciences Washington, DC
Date published: 2020-07-09
Rated 5 out of 5 by from Great pictures and ideas This series has introduced me to inform on spices and herbs that I never knew
Date published: 2020-05-26
Rated 5 out of 5 by from New Ideas in Vegetables We have just finished Lesson 8, and, although my wife is truly a gourmet chef, she found many new ideas. I also increased my knowledge. Well worth what we paid!!
Date published: 2020-05-26
Rated 2 out of 5 by from Not for the week night meals I found the recipes too complicated for week night dinners and many of the ingredients hard or impossible to find. I copied a few recipes from the book and forwarded all to a friend who has more time and cooking skills than I do.
Date published: 2020-05-22
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The Everyday Gourmet: Cooking with Vegetables
Course Trailer
Colorful Carrots
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....

36 min
Summer Squashes
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....

33 min
Winter Squashes
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....

37 min
Inflorescents: Cauliflower and Artichokes
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....

34 min
Marvelous Mushrooms
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....

39 min
Salad Greens and Lettuces
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....

34 min
Field Greens and Cooking Greens
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....

37 min
Root Vegetables: Celery Root and Parsnips
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....

37 min
Alliums: Onions and Garlic
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 gruyère; leek pizza with potatoes, teleme cheese, and truffle oil; an appetizer of roasted garlic and cambazola cheese on crostini; and baby leek salad....

35 min
Fruits Masquerading as Vegetables
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....

31 min
Bulb Vegetables: Fennel and Celery
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....

37 min
Brassicas: Brussels Sprouts and Turnips
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 crème fraîche sauce....

33 min
Potatoes and Other Tubers
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....

35 min
Stems and Stalks: Asparagus and Rhubarb
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....

35 min
Cabbages: Red, Green, and Savoy
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....

35 min
Beets and Beet Greens
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....

34 min
Eggplant: Italian, Chinese, and Japanese
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....

35 min
The Amazing Avocado
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....

39 min
Corn: From Salads to Dessert
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....

32 min
Chili Peppers
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 jalapeños, a popular Mexican bar snack; and chilis rellenos using roasted poblanos....

35 min
Peas and Pods
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....

34 min
Leftovers or Planned-Overs?
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....

34 min
Exotic Vegetables
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....

36 min
Herbs and Blossoms for an Elegant Dinner
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....

38 min
Bill Briwa

Don't waste any time wishing you were a better taster. Put your effort into becoming a better taster through focused attention and curiosity every time you prepare, season, and eat food. This skill set is really foundational.

ALMA MATER

The Culinary Institute of America

INSTITUTION

The Culinary Institute of America

About Bill Briwa

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 of the St. Helena Farmers' Market. Over the past 15 years, Chef Briwa has devoted himself full time to teaching audiences around the world about cooking, flavor dynamics, gastronomy, and food and wine pairing. As a member of the Industry Services Group at the CIA, he works closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa has been a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world, including the annual International Association of Culinary Professionals Conference and the National Restaurant Association Show in Chicago, Illinois. His writing on food and wine has been featured in industry journals and publications, including Fine Cooking, Mise en Place, and Practical Winery &Vineyard Journal.

Chef Briwa participated in The Great Courses Professor Chat series. Read the chat to learn more about cooking

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