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Cucina Amore, Smoked Salmon Pasta & Custard
directed by Peter Brown, fl. 2006; presented by Nick Stellino, 1958-; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 26 mins
This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook’s delight. An easy celebration, pasta with smoked salmon and vodka...
Sample
directed by Peter Brown, fl. 2006; presented by Nick Stellino, 1958-; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 26 mins
Description
This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook’s delight. An easy celebration, pasta with smoked salmon and vodka sauce and delicious creamy strawberry custard. Printable ingredients list included.
Field of Study
Cooking
Content Type
Instructional material
Contributor
Chris Rylko, fl. 2006
Author / Creator
Peter Brown, fl. 2006, Nick Stellino, 1958-
Date Published / Released
1995, 2006
Publisher
Film Ideas
Series
Cucina Amore
Topic / Theme
Dessert, Entree, Steaming, Smoking, Sautéing, Italian Cuisine, Pasta dishes, Salmon
Copyright Message
Copyright © 2006 Film Ideas, Inc.
Dish
Pasta dishes, Salmon
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Great Chefs of America, Great Chefs of America, Episode 6
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Frank Lee prepares sauteed shitake mushrooms with foie gras mousse and port wine sauce, chef Gary Danko prepares steamed moroccan-style salmon steak, and chef Alan Sayer prepares chilled summer fruit soup.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Frank Lee prepares sauteed shitake mushrooms with foie gras mousse and port wine sauce, chef Gary Danko prepares steamed moroccan-style salmon steak, and chef Alan Sayer prepares chilled summer fruit soup.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Alan Sayers, fl. 1998, Frank Lee, fl. 1992, Gary Danko, fl. 1977
Topic / Theme
Entree, Appetizer, Dessert, Marinating, Steaming, Sautéing, United States Cuisine, Salmon, Chicken, Pastries, Soups, Food preparation, Cooking, Restaurants, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Dish
Salmon, Chicken, Pastries, Soups
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Great Chefs of America, Great Chefs of America, Episode 21
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Robert Holley prepares a warm goat cheese and potato cake with herbed mixed greens, chef Thierry Rautureau prepares salmon tournedos with sea urchin sauce, and chef Daniel Mellman prepares mango, macadamia, and white chocolate creme brulee.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Robert Holley prepares a warm goat cheese and potato cake with herbed mixed greens, chef Thierry Rautureau prepares salmon tournedos with sea urchin sauce, and chef Daniel Mellman prepares mango, macadamia, and white chocolate creme brulee.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Thierry Rautureau, fl. 1987, Robert Holley, fl. 1987, Daniel Mellman, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Pastries, Salmon, Restaurants, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Dish
Pastries, Salmon
×
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Great Chefs of America, Great Chefs of America, Episode 23
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Anne Kearney prepares smoked salmon terrine, chef Bob Waggoner prepares seared red leg partridge with ravioli of foie gras, truffled grits, and sweetbreads in truffle jus, and chef Frank Stitt prepares blackberry cobbler.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Anne Kearney prepares smoked salmon terrine, chef Bob Waggoner prepares seared red leg partridge with ravioli of foie gras, truffled grits, and sweetbreads in truffle jus, and chef Frank Stitt prepares blackberry cobbler.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Bob Waggoner, fl. 1983, Frank Stitt, III, Anne Kearney, fl. 1991
Topic / Theme
Appetizer, Dessert, Entree, Smoking, United States Cuisine, Top-crust pies, Poultry, Salmon, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Dish
Top-crust pies, Poultry, Salmon
×
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Great Chefs of America, Great Chefs of America, Episode 53
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of America, chef Wilhelm Gahabka prepares an appetizer of Scallops and Arugula with Parma Ham and Potato, chef Robert Holley prepares an entree of Salmon in Phyllo, and chef Lisa Anderson prepares a dessert of Angel Food Cake and Lime Curd.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
Description
On this episode of Great Chefs of America, chef Wilhelm Gahabka prepares an appetizer of Scallops and Arugula with Parma Ham and Potato, chef Robert Holley prepares an entree of Salmon in Phyllo, and chef Lisa Anderson prepares a dessert of Angel Food Cake and Lime Curd.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1999
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Wilhelm Gahabka, fl. 1999, Robert Holley, fl. 1987, Lisa Anderson, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Baking, United States Cuisine, Mushrooms, Ham, Potatoes, Scallops, Angel food cakes, Salmon, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Dish
Mushrooms, Ham, Potatoes, Scallops, Angel food cakes, Salmon
×
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Great Chefs of America, Great Chefs of America, Episode 84
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2000), 30 mins
In this episode of Great Chefs of America chef Richard Grenamyer prepares salmon in rice paper, chef Robert McGrath prepares a sugar and chile-cured venison chop, and chef J.J. Stith prepares blood orange risotto and sorbet.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2000), 30 mins
Description
In this episode of Great Chefs of America chef Richard Grenamyer prepares salmon in rice paper, chef Robert McGrath prepares a sugar and chile-cured venison chop, and chef J.J. Stith prepares blood orange risotto and sorbet.
Date Written / Recorded
2000
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
J. J. Stith, Robert McGrath, Richard Grenamyer
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Rice, Oranges, Herbs and spices, Salmon, Venison, Cooking, Food preservation, Food preparation, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Rice, Oranges, Herbs and spices, Salmon, Venison
×
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Great Chefs of America, Great Chefs of America, Episode 99
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
On this episode of Great Chefs of America chef Erik Blauberg prepares an appetizer of red mullet and caviar, chef Michael Jordan prepares salmon with wilted greens, and chef John Besh prepares a panna cotta with fruit.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
Description
On this episode of Great Chefs of America chef Erik Blauberg prepares an appetizer of red mullet and caviar, chef Michael Jordan prepares salmon with wilted greens, and chef John Besh prepares a panna cotta with fruit.
Date Written / Recorded
2001
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
2001
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Erik Blauberg, Michael Jordan, John Besh
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Fruits, Cream, Vegetables, Herbs and spices, Salmon, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 2001 by Great Chefs Television
Dish
Fruits, Cream, Vegetables, Herbs and spices, Salmon
×
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Great Chefs of the World, Great Chefs of the World, Episode 8
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
On this episode of Great Chefs of the World, chef Alain Laurent prepares an appetizer of Artichoke with Smoked Salmon and Goat Cheese, chef Keith Griffin prepares an entree of Barbecued Swordfish and Crispy Fried Gulf Shrimp with
Rock Lobster and Squid Ink Risotto, and chef Kevin Boxx prepares a dessert of Guava...
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
Description
On this episode of Great Chefs of the World, chef Alain Laurent prepares an appetizer of Artichoke with Smoked Salmon and Goat Cheese, chef Keith Griffin prepares an entree of Barbecued Swordfish and Crispy Fried Gulf Shrimp with
Rock Lobster and Squid Ink Risotto, and chef Kevin Boxx prepares a dessert of Guava Mousse in a Tropical Fruit Soup with Mascarpone Ice Cream.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1997
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Alain Laurent, fl. 1997, Kevin Boxx, fl. 1997, Keith Griffin, fl. 1997
Topic / Theme
Appetizer, Entree, Dessert, Caribbean Cuisine, Vegetables, Cheeses, Fruits, Ice creams, sorbets, etc., Lobster, Shrimp, Swordfish, Salmon, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
Dish
Vegetables, Cheeses, Fruits, Ice creams, sorbets, etc., Lobster, Shrimp, Swordfish, Salmon
×
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Great Chefs of the World, Great Chefs of the World, Episode 20
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
On this episode of Great Chefs of the World, chef Vernon Hughes prepares an appetizer of Lobster Pancakes with Stingthyme Sauce, chef Chris Fulcher prepares an entree of Salmon Tournado with Mango, Brie, amd Roasted Tomato
Vinaigrette, and chef Patrick Gateau prepares a dessert of Exotic Fruit Salad Sprinkled wit...
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
Description
On this episode of Great Chefs of the World, chef Vernon Hughes prepares an appetizer of Lobster Pancakes with Stingthyme Sauce, chef Chris Fulcher prepares an entree of Salmon Tournado with Mango, Brie, amd Roasted Tomato
Vinaigrette, and chef Patrick Gateau prepares a dessert of Exotic Fruit Salad Sprinkled with Old Rum.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1997
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Chris Fulcher, fl. 1994, Vernon Hughes, fl. 1997, Patrick Gateau, fl. 1997
Topic / Theme
Dessert, Entree, Appetizer, Caribbean Cuisine, Fruits, Cheeses, Mangoes, Salmon, Lobster, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
Dish
Fruits, Cheeses, Mangoes, Salmon, Lobster
×
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Great Chefs of the World, Great Chefs of the World, Episode 36
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of the World, chef Pierre Landry prepares an appetizer of Smoked Salmon with Lemon Butter Sauce, Pears, and Cold Crème of
Caviar, chef Sandor Varga prepares an entree of Ham Strudel, and chef Heinz Hanner prepares a dessert of Bitter Chocolate Truffles.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of the World, chef Pierre Landry prepares an appetizer of Smoked Salmon with Lemon Butter Sauce, Pears, and Cold Crème of
Caviar, chef Sandor Varga prepares an entree of Ham Strudel, and chef Heinz Hanner prepares a dessert of Bitter Chocolate Truffles.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Heinz Hanner, fl. 1998, Sandor Varga, fl. 1998, Pierre Landry, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Hungarian Cuisine, Austrian Cuisine, Brazilian Cuisine, Cookies and candy, Chocolate, Ham, Fruits, Salmon, Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Dish
Cookies and candy, Chocolate, Ham, Fruits, Salmon
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