Platinum Sponsor: California Raisin Marketing Board
The California Raisin Marketing Board was created by in 1998 and is completely grower funded. Its mission is to support and promote the increased use of California-grown raisins and sponsor crop production, nutrition, and market research.
California Raisin Marketing Board
3445 North First Street, Suite 101
P.O. Box 5195
Fresno, California 93755-5195
Telephone: (559) 248-0287
Fax: (559) 224-7016
Email: info@raisins.org
The Professional Chef Discovers California Raisins
In Contemporary Flavors with California Raisins, French Laundry Chef Thomas Keller and CIA Chef Instructors introduce you to some of the world's major cuisines and to the role raisins play in many of their extraordinary dishes. You'll learn how the movement of goods and people slowly alters a cuisine, and you'll take a close look at some contemporary culinary trends.
You’ll also find information about books, links to websites, and mail-order addresses for hard-to-find international ingredients and equipment. Best of all, you’ll come away with enhanced skills, more techniques and an exciting collection of tested recipes from some of the world’s top chefs. All this is available absolutely free 24 hours a day, 7 days a week.
Recipes, Videos, and New Ideas for Cooking with Raisins
Quail Stuffed with Tomato, Raisin, and Pistachio Pilaf
This Turkish recipe features a tomato-flavored pilaf studded with raisins and pistachios. Added at the end, the raisins balance the tomatoes’ acidity and the pistachios add crunch—a delicious match for the savory roasted quail.
Seven Vegetable Tagine with Chickpeas and Raisins
A properly prepared couscous takes time to absorb all the complex flavors of the spices with which it's made. In this delicious meatless tagine, the raisins balance out the acidity of the tomatoes and any bitterness left in the turnips, and they round out the spiciness of the stew.
Phyllo Triangles Stuffed with Chicken, Raisins and Sweet Spices
These flaky triangles with spiced chicken, raisin and almond filling can be served as a mezze, or appetizer. They can be made ahead and frozen, with a variety of fillings. In this demonstration, you'll discover simple ways to cut down on the oil for coating the phyllo. This lightens the pastry and makes it even more appetizing.
Imam Bayildi
The literal translation of this dish is “to make the wise man faint.” Eggplant is plentiful in the Eastern Mediterranean, and this variation of the traditional Turkish dish is so good, it can make even an imam (a learned wise man or cleric) swoon!
