Here is a typical dish we have in winter in the North of France and in Belgium .If some of the ingredients don’t appear clearly = 1 1/2 tsp flour , 4 cups of milk , 2tbsp butter .
Duration : 0:2:52
posted in french cooking | 6 Comments
Debi and I are finally back in front of our stove….and both in front of the camera.
Today we are, once again, celebrating the Tuscan Farmers’ Food, serving you a very traditional “Pasta and ioli” soup.
Only a few ingredients are necessary to achieve a great taste…so roll up your sleeves, arm yourself with a wooden spoon, GET COOKING!
Serves: 6
Prep time: 10 minutes (plus the time to soak the beans)
Cook time: 40 minutes
Ingredients:
1 Lb Dark Kidney Beans
1 Lb Pork Ribs
¾ Lb of pasta (better if large, like rigatoni)
8 Cups of water
3 Cloves of Garlic
2 handfuls of Rosemary
8 Oz. Pelati
Salt, Pepper, Extra Virgin Olive oil
Preparation:
Rinse well the beans and Soak them overnight.
Bring your 8 cups of water to a boil, add the beans, stir well, and cook for about 40 minutes.
Broil the pork ribs in the oven. Season them with some salt and pepper, cut them apart and lay them on a large tray and put them in the oven…you should settle for nothing less than a nice golden brown crispy skin.
In a non stick pan saute’ the garlic and the rosemary in about 2 tbs of Olive Oil.
When the beans are cooked, take them out of the water and puree them, and then put them back into the pan; save some beans intact, it will help the look and the texture of the soup.
Add the garlic and the rosemary, along with the oil you sautéed them in, the 8 Oz. of Pelati and the broiled ribs.
Add salt and pepper to your likings.
Stir well every 5 minutes, for about 20 minutes.
Give a chance to the tomatoes to brake, get into the sauce, and then be patient while the soup starts thickening.
In a pot of salted water, cook the pasta, and rinse it with a sprinkle of cold tap water, right after you drain it. Put it into a large bowl, add some oil and stir well; this will help the pasta stop cooking and stay separated, ready whenever you are, to be added to the soup.
When the beans are ready serve them in individual bowls (with or without adding the meat, depending on your taste or your guests&rsquo, add some pasta, sprinkle with pepper and some extra virgin olive oil. Parmesan cheese is always an option, even if in this case not really my favorite…still worth trying, I guess.
Buon Appetito.
Debi & Gabriele
Duration : 0:7:37
posted in italian cooking | 8 Comments
Chef Todd Mohr continues his discussion of thickening agents in today’s cooking lesson. In this episode of Cooking Coarse, Chef Mohr dredges beef cubes to be sauteed in olive oil, creating a pan roux. Cooking meals and getting easy dinner ideas doesnt have to include a home cooking recipe or a gourmet recipe, it can be a cooking recipe that youve created yourself with basic cooking methods. Cooking Coarse focuses on basic cooking methods to empower the home cook to create simple cooking recipes to make everyday cooking more creative and enjoyable.
Duration : 0:9:42
posted in cooking recipe | 24 Comments
Get tips for making candied nuts in a crock pot in this free recipe video clip on crock pot cooking.
Expert: Ben Hardy
Bio: Ben Hardy has worked in the food service industry for the past 10 years. Ben’s cooking experience spans from Fast Food, Fine Dining, working as a Camp Chef to being a Kitchen Manager.
Filmmaker: josiah owen
Duration : 0:1:26
posted in fine cooking recipe | 3 Comments
Arran Stark and Dr. John Navazio are among the many fine food conscious individuals that are helping to feed and educate Port Townsend. A genuine foodie culture is developing in this interesting sea port town on the North Olympic Peninsula. Arran’s restaurant, Brassica, operates out of another fine food establishment, Sweet Laurette’s, which operates in the morning and afternoon. Brassica serves dinner on Fridays and Saturdays. Both restaurants work with local farmers and local producers to serve meals that are not only great tasting, but showing the rest of us the way to eat locally and regionally. In this video done at the Port Townsend Farmers’ Market, Arran is demonstrating how to make a great coleslaw for hot summer days. The “slaw” is made from organic ingredients grown in farms in and around Port Townsend.
Duration : 0:9:54
posted in fine cooking | 0 Comments