Corn Tamales at Dirt Candy

FromThe Culinary Institute of America

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Corn Tamales at Dirt Candy

FromThe Culinary Institute of America

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Length:

3 minutes

Released:

Apr 20, 2024

Format:

Podcast episode

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Michaela Duke, sous chef at Michelin-starred restaurant, Dirt Candy in New York City, shows us a whimsical take on corn tamales. She starts the dish with an intensely-flavored corn puree dotted with mole, corn salsa verde, and raw baby corn slices. She tops the puree with a corn tamale steamed inside of a corn mold.
Watch the full documentary and find recipes here!

Released:

Apr 20, 2024

Format:

Podcast episode

Titles in the series (100)

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

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Making Pound Cake With Jocelyn Delk Adams of Grandbaby Cakes: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios She’s My Cherry Pie is taking a short summer break, so to satisfy your sweet tooth we’re re-airing one of our very first episodes with Jocelyn Delk Adams. Jocelyn is the founder of the Grandbaby Cakes food blog and the author of two books, including her latest, "Everyday Grand: Soulful Recipes for Celebrating Life’s Big and Small Moments." She’s also an expert on all things pound cake. Jocelyn joins host Jessie Sheehan to talk about her baking journey, her pound cake variations, what “cake goop” is (and why you need it), and her secret ingredient for giving a major flavor and texture boost to her cakes. Tune in and get your Bundt pan ready! You can bake along with Jocelyn’s 7UP Pound Cake recipe here. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a produ by She's My Cherry Pie
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Claudette Zepeda on Selena + Chef: Home for the Holidays by Food Network Obsessed
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Zac Young on His Epic Piecaken Creation & Halloween Baking Championship: Pastry chef Zac Young talks about how he became Sprinklemaster, his whimsical dessert creations and Halloween Baking Championship. Zac chats with host Jaymee Sire about his epic Piecaken creation, how it created a pumpkin puree shortage in New York City, and what would be in an ideal “Zacaken.” He shares his sources of creative inspiration, how he conceptualizes new and playful ideas, and what he does when he is in a creative rut. Zac shares his relationship with sweets as a child growing up in a vegan household and the treat he would always sneak on his way home from school. Jaymee and Zac indulge in their mutual love of Zac’s home state, Maine, and how it has evolved as a food destination. He shares his memories of cutting his teeth in New York City and the dessert that won over Alex Guarnaschelli. Zac gets into his favorite moments and costumes from Halloween Baking Championship, why he loves working with co-ho by Food Network Obsessed
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Corn Tamales at Dirt Candy

Corn Tamales at Dirt Candy

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