The Culinary Institute of America is offering free cooking lessons online in the e-learning module "The Professional Chef Discovers Canola Oil." All dishes are made with canola oil and several have flavors associated with ethnic cuisines like Medittaranean and other regional ethnic cuisines listed in "Chef Survey: What's Hot in 2010" by the National Restaurant Association and the American Culinary Federation.
The CIA and CanolaInfo bring to professional chefs 16 flavor-packed recipes and step-by step videos by CIA chef-instructors. Not only do the recipes utilize unique cooking techniques, some also play up culinary trends by incorporating ethnic flavors.
Pizzerias looking to reinvigorate menus with related Mediterranean dishes could get inspired from recipes such as fried artichokes with fennel and romesco; roasted bell peppers & hazelnut sauce romesco; savory spinach-bacon-ricotta fritters and more.
"Cooking is such a global experience today due to the availability of ingredients from many countries," said Chef-Instructor Almir Da Fonseca of the CIA at Greystone campus in St. Helena, Calif., in a news release. "Whether traditional or fusion, ethnic-inspired recipes can broaden the skills of any chef and the taste buds of guests."
Canola oil is perfect for international cuisines due to its neutral taste, light texture and high heat tolerance. In addition to versatility, canola oil has the least saturated fat and most omega-3 fat of all common cooking oils with zero trans fat and cholesterol. By displacing sources of saturated fat without compromising taste, canola oil sneaks healthy fats into recipes.