Delicious Dishes for Every Taste
Bill Briwa (1957–2018) was a Professor of Culinary Arts at the Culinary Institute of America (CIA) and worked in the hospitality industry as a professional chef and culinary instructor for more than 30 years. He was the resident chef for The Hess Collection Winery in California’s Napa Valley, 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. As a member of the Industry Services Group at the CIA, he worked closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa was a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world. He presented at the annual conference of the International Association of Culinary Professionals and spoke at the National Restaurant Association Show in Chicago. His writing on food and wine, olive oil, and cooking was featured in Fine Cooking, Mise en Place, and Sunset, as well as in the trade publications Flavor & the Menu and Practical Winery & Vineyard Journal.
Chef Briwa participated in The Great Courses Professor Chat series. Read the chat to learn more about cooking.
01: Broccoli Rabe with Orecchiette
Broccoli rabe—from the turnip family—has found a new following in recent years, showing up in haute cuisine and everyday meals alike. Chef Briwa walks you through the creation of a colorful, delicious, and easy-to-make recipe pairing this bitter green with sausage and pasta in a way that complements and enhances the flavors of each ingredient.
02: Kabocha Squash with Miso Honey Glaze
Kabocha squash can appear intimidating; thus it is often overlooked. But this sweet, velvety winter squash is a delicious stand-alone treat. Watch Chef Briwa prepare a unique and delectable dish by grilling kabocha squash and adding a simple yet elegant glaze made of three ingredients.
03: Duxelles on Crostini, and Mushrooms Sliders
The texture and savory umami flavor of mushrooms make them an acquired taste. Many adults are biased against eating mushrooms from their childhood. Chef Briwa shares a recipe for a delectable crispy bread, cheese, and creamy mushroom mix (duxelles) appetizer that utilizes and showcases both the consistency and taste of mushrooms in a fun way that even kids will give a try.
04: Hand-held Salad Rolls
Vietnam is known for a hand-held, rolled sandwiches. Chef Briwa offers a new twist on this traditional dish with both conventional and innovative salad ingredients and a variety of three dipping sauces. With a careful attention to details, you’ll learn how to arrange the components, roll, and cut these delicate sandwiches in a way that doesn’t mean you’ll lose half your lunch.
05: Tatties and Neeps
In this Scottish-inspired dish, you’ll cook potatoes and turnips (rutabaga) in a dish that is both simple and delicious. While similar in appearance to mashed potatoes, the taste is much more complex and provides a different texture that adds a variety of layers you won’t find with plain old mashed potatoes.
06: Wrinkled Potatoes
New potatoes (or sometimes known as marble potatoes) are typically boiled. Chef Briwa demonstrates an alternative method, adapting the Spanish cooking technique that adds lots of salt and then rocks in the water to first boil, then steam the potatoes for a fun, easy, and tasty new way to enjoy them.
07: Rhubarb-Strawberry Limeade
Vegetables are incredibly versatile and don’t necessarily have to result in entrees or side dishes. Chef Briwa creates a colorful, sophisticated, and refreshing drink from strawberry-rhubarb puree that is perfect for warm summer days. As a bonus, he suggests an alternative mix for turning this fun drink into a cocktail.
This Spanish salad has similar ingredients to ratatouille, but is prepared in a different way. Escalivada uses vegetables that were roasted over an open flame or in an oven, bringing a wonderful smoky flavor-base to your salad. In addition, Chef Briwa prepares a flavorful dressing and provides helpful hints for working with and serving roasted vegetables, which can often be tricky due to the soft flesh.
09: Beet Salad with Grapefruit and Vanilla
Beets often get a bad rap because of the overwhelming earthy flavor. Chef Briwa demonstrates how to counter this taste with seasoning as he creates a lovely salad dish featuring red and golden beets. He walks you through a citrus vinaigrette with a surprise twist ingredient to bring out the high notes of flavor and provides useful tips when cooking with fruits and vegetables.
10: Corn and Quinoa Salad with Portobello Mushrooms
Quinoa is a super grain that has a plethora of health benefits. Chef Briwa breaks down the perks of this whole grain and demonstrates how to best cook with it as he adds grilled mushrooms and fresh corn to create a mouth-watering dish that is as nutritious as it is delicious. Plus, learn a fascinating trick to bring out the best smoky flavor from a blackened chili pepper.
11: Red Snapper Hash
What we know as “hash” has several variations around the world, including the French salipicon—which references ingredients that are diced up and held together with a sauce. Chef Briwa teaches you how to master the art of cooking with jalapeno chilies and South American spices as he leads you through the creation of a Mexican-inspired Salpicon de Huachinango—a tomato and pepper salsa served with fish.
12: Dry-fried Chinese Long Beans
In China, the long bean is a green bean that can grow up to three feet long, so it’s no wonder one of the most unique and delectable ways to cook green beans comes from China. Chef Briwa walks you through cooking with Asian flavors to create a tasty, crispy, and fun way to eat your greens (beans).
13: Fridge Pesto
Pesto is a staple of dining as it can be used with almost any dish—pasta, meat, vegetables, bread, and more. Chef Briwa shows you how to create a tasty homemade pesto out of the greens you may already have in your fridge. This versatile recipe allows you to utilize vegetables that you may not have a use for otherwise (carrot tops, beet greens, etc.) or that may be on the verge of going bad.