Author, Cooking Instructor, Food Writer, Culinary Consultant
An award - winning author, popular lecturer, restaurant consultant, and educator, Amy Riolo is known for fusing the worlds of culture, cuisine, and history. Amy makes frequent appearances on numerous television and radio programs both in the United States and abroad including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV, The Travel Channel, Martha Stewart Living Radio, WHYY, Abu Dhabi Television, and many others totaling a reach of over 223,194,389 people. Amy also develops and hosts a weekly news video program entitled “Culture of Cuisine” which airs on twenty-eight nationally syndicated channels and has developed hundreds of videos for corporate clients. Amy’s clients include Harris Teeter, Stevia, US Endocrine Society, US Apple Association, The National Association of Sauces and Condiments, and many others. Her work has also appeared in the USA Today, Cooking Light Magazine, The Washington Post, CNN.com, The Wall Street Journal, Gulf News, Cornell Alumni Magazine, Popular Anthropology Magazine, The National, and Egyptian newspapers and hundreds of blogs. She is also the author of a popular blog called Dining with Diplomats (www.diningwithdiplomats.blogspot.com) which has been the inspiration for a Travel Channel television series. A successful restaurant consultant and graduate of Cornell University, Amy enjoys developing concepts, menus, action plans, recipes, training seminars and guides, and themes for corporations, restaurants, and hotels. She has consulted international business owners on bakeries, cafes, restaurants and stores. She was recently awarded Montgomery College’s Milton F. Clogg Award for Outstanding Alumni Achievement in the Culinary Arts. Amy’s popular lectures range in topics and include everything from improving profitability in the restaurant industry to international business and dining etiquette to international cuisine and culture. She has been an invited guest speaker for The Library of Congress, Georgetown University, Johns Hopkins University, National Geographic, The Smithsonian Institution, The Fulbright Commission, The National Museum of African Art, The Walters Art Museum, The Kennedy Center, and many other embassies, museums, and organizations. Amy’s first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula was chosen as one of the “16 Volumes Worth Staining” by the Washington Post (Capital Books, 2007). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) won the World Gourmand Award for "Best Arab Cuisine Book" in the United States in 2009 and is now being printed in a second edition. Her most recent book, The Mediterranean Diabetes Cookbook, (American Diabetes Association) was released in March 2010 and has won the 2011 Nautilus Book Award. Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier (Global Culinary Initiative), Culinary Historians of Washington, and Slow Food DC. Amy is based in the Washington DC, area and leads culinary tours to both the Mediterranean and Middle East.
How to Make Stuffed Grape Leaves
Cookbook author, cooking instructor and culinary consultant Amy Riolo demonstrates how to make stuffed grape leaves.
This expert: 4,491,409 views
How to Make Stuffed Grape Leaves
Ingredients1 can of Turkish grape leaves
1. Remove the grape leaves from the can and rinse them off.
2. To make the filling, place a pan on medium heat and add olive oil. Add onions and a pinch of salt. When the onions are soft, add the pine nuts. Add the tomato paste and rice and start stirring. Then add in the mint and currants.
3. Layer the bottom of a pan with grape leaves, filling in all the gaps. Place potatoes on top. Start stuffing the grape leaves with 1 tablespoon of filling each and roll them up. Layer the stuffed grape leaves in the pan. Be sure to pack them nice and tight.
4. Pour water in the pot to cover the top surface of the grape leaves. Stack 3-4 inverted plates inside of the pot and cook the leaves over low heat for an hour and a half.
5. Plate the grape leaves and serve with yogurt.
Amy Riolo: Hi! I am Amy Riolo, I am a cookbook author, cooking instructor and culinary consultant based in Washington D.
C. Today we are filming at Locanda Restaurant and I am working with Chef Jordan from Cafe 8 and he is going to teach me how to make his Grape Leaves. So what will we need to get started today?
Chef Jordan: Today we are making a Dolma which are basically grape leaves, grape leaf varieties, we have Turkish grape leaves, dry mint, all spice, black pepper, currants, dry onions, short-grain rice, tomato paste, pine nuts. Also we have potatoes for layering and lemons for garnish.
Amy Riolo: Now a lot of people are really worried about making grape leaves. They think -- they are very intimidated by them. Do you feel that this is a difficult process, what do we actually need to do?
Chef Jordan: Well, it is a difficult process. It's a very long process but the pay-off is well worth it. So if anybody has ever eaten the grape leaf, they know how delicious they are and they know what's the time and effort.
Amy Riolo: And you are going to show us all of your tips, right?
Chef Jordan: I will.
Amy Riolo: Okay. So what are some of the tools that we need to get started?
Chef Jordan: Tools, of course we will be needing a cutting board, a chef knife, large pot to layer the grape leaves in, a mixing bowl, a tablespoon of sort to dish the rice into the grape leaves and now that's basically it.
Amy Riolo: Great. For our home viewers, since we are going to be working in the kitchen today, safety is always important. Please be careful when you are working with sharp knives and hot temperatures in front of children. So Chef Jordon can you tell a little bit about yourself before we get started?
Chef Jordan: Yes, I am the chef in a local Mediterranean restaurant in Eastern market which is about seven blocks from the capital. I am the chef and the managing partner over there. We specialize in Turkish cuisine, about 60% of our menu is Turkish. We have a mixture of the whole Mediterranean all the way from Morocco, all the way back around.
Amy Riolo: And when we come back, we will start making our grape leaves.