with Bill Briwa
Online Class

The Everyday Gourmet: Cooking With Vegetables

by The Great Courses
Get access to every Bluprint class
$7.99/month
$99.99$234.99
  • About
  • Projects & Supplies
  • Reviews

Overview

Are vegetables usually an afterthought when it comes to cooking at home? Join acclaimed chef Bill Briwa and learn to cook any vegetable with confidence. Discover inventive recipes, smart shopping strategies and more that are sure to transform your household’s veggie skeptics into believers once and for all!

Details

  • intermediate
  • 24 episodes
  • 14h8m

Included in this Class

1. Colorful Carrots
38m

1. Colorful Carrots

Meet Chef Briwa and get started by learning how to prepare savory and surprising carrot dishes: carrot osso buco, carrot tartare, simmered baby carrots in butter sauce, and burnt carrot salad with goat cheese, arugula and garlic chips.

2. Summer Squashes
33m

2. Summer Squashes

Get smart tips on selecting and cooking summer squash, and learn to cook light and flavorful vegetarian dishes including summer squash pasta, grilled zucchini, roasted zucchini lasagna and pickled zucchini.

3. Winter Squashes
37m

3. Winter Squashes

Sweeter and denser than summer varieties, winter squash satisfies in everything from soup to desserts. Chef Briwa shares recipes for butternut squash carpaccio, spicy butternut squash with coconut milk soup (a variation on tom kha gai) and maple custard in a pumpkin.

1. Colorful Carrots

1. Colorful Carrots

2. Summer Squashes

2. Summer Squashes

3. Winter Squashes

3. Winter Squashes

4. Inflorescents: Cauliflower and Artichokes

4. Inflorescents: Cauliflower and Artichokes

5. Marvelous Mushrooms

5. Marvelous Mushrooms

6. Salad Greens & Lettuces

6. Salad Greens & Lettuces

7. Field Greens & Cooking Greens

7. Field Greens & Cooking Greens

8. Root Vegetables: Celery Root & Parsnips

8. Root Vegetables: Celery Root & Parsnips

9. Alliums: Onions & Garlic

9. Alliums: Onions & Garlic

10. Fruits Masquerading as Vegetables

10. Fruits Masquerading as Vegetables

11. Bulb Vegetables: Fennel & Celery

11. Bulb Vegetables: Fennel & Celery

12. Brassicas: Brussels Sprouts & Turnips

12. Brassicas: Brussels Sprouts & Turnips

13. Potatoes & Other Tubers

13. Potatoes & Other Tubers

14. Stems & Stalks: Asparagus & Rhubarb

14. Stems & Stalks: Asparagus & Rhubarb

15. Cabbages: Red, Green & Savory

15. Cabbages: Red, Green & Savory

16. Beets & Beet Greens

16. Beets & Beet Greens

17. Eggplant: Italian, Chinese & Japanese

17. Eggplant: Italian, Chinese & Japanese

18. The Amazing Avocado

18. The Amazing Avocado

19. Corn: From Salads to Dessert

19. Corn: From Salads to Dessert

20. Chili Peppers

20. Chili Peppers

21. Peas & Pods

21. Peas & Pods

22. Leftovers or Planned-Overs?

22. Leftovers or Planned-Overs?

23. Exotic Vegetables

23. Exotic Vegetables

24. Herbs & Blossoms for an Elegant Dinner

24. Herbs & Blossoms for an Elegant Dinner

Recommended with this class

    • Standard kitchen implements: pots, pans, baking dishes, mixing bowls, measuring cups and spoons, heat-proof spatula, whisk

    Projects