bonjour mes amis and

welcome to gourmet
cooking

well we gonna take a little trip
to
Italy today and we're going to

do wonderful dish that has its
roots way
back in time in

aged role manage the soup it's
called
are easy and be easy

green pea green peas and rice

soup delicious and its classic
classic
dish

along with that we're gonna take
a nice
fresh ham gonna brace that
innate

and Italian dessert wine called
Marsala
wine

and then we're gonna take these
beautiful eggplant slice them

put some seasoning in the slices
and
some tomato

and baby clothes at makes a
beautiful
beautiful vision

so tasty solve those rock three
dishes
for tonight

and the ham takes just about
twenty
minute miscues me

the row soak the rice and peas
take
about 20 minutes

so in order to get it going I
started a
little earlier.

I took two onions and I have
saute those

in some butter and just a little
bit
I'll

peanut oil 4 tablespoons butter
2
tablespoons appeared at all

now I want those to be
transparent and

cooked but not brown like we
were doing
as we were doing cajun cooking

we want these just cooked but
not not
caramelized

so we've got time to about that
point
and we need to

proceed with the rest I'll
addition
that's gonna take

first evolved four cups up

some frozen green peas these are
partially frozen now they were

froze in a few minutes ago when
we put
them out but they're beginning
to thaw

a little bit under the lights
here so
turning I he up a little higher

on the on the onions

let's first take copies and put
clothes
in

they want to toss the P is in
the onions
and the butter

and saw dove let them come on
thought
under

and

then we will proceed with the
dish

so we have our to onions four
tablespoons butter

2 tablespoons of peanut aw and
hookups

up the green peas turning I heat
up high

will have both up to speed in a
moment
the meantime we going to require

some rice and we have one pound

up some nice writes this is our
regular
long grain rice

so we have one pound of the rise
will go
into this

along with the P's as well as

some chicken stock we have eight
cups

up chicken stock and we haven't
hot so
that way we added

to the rice add the peas it will
take so
long to come back to balling

solloway gonna go ahead then we
should
maybe

let these pieces come a little
higher
heat before we proceed but

we won't get the dished out if
we don't
end it'll take care of itself

we can add the rice at this time
or we
could have added the

chicken stock first and then the
rice

it's not critical either way I
like to
put the rice into the dish

and that it coats with the all
in the
butter

and then a we're going to add

I hate cops up chicken stock
balling
chicken stock

and this needs them to cook

far 20 minutes

at the end of the cooking up
twenty
minutes we will then garnish it
with two

law

ingredients and we'll have one
of the
most delicious and classic

soups a vault I'm and one that
goes way
back again to the Daiso

Imperial Rome now in order to
since this
is a simmering

process was simply gonna put
that these
on the back burner

which I have turned on and

bring followed a nice

roster here a brazing device

so that we can cook our ham and
what we
have here

is a fresh am in other words the

are leg a pic the last the hind
leg up a
big

and we've had cut of the

law caution up the shank here

to make a nice roast now we need

to salt and pepper this however
first I
put this

aren't to a hot fire it needs
about 3
tablespoons of olive oyl

to heat up and

we will then brown are roast in
the

oil the meantime we can just do
a little
bit of seasoning

on the upside salt and a little
paper

covering it

paper alright

so now this is ready to be
brazed

in the hot oil at all isn't
quite hot
enough

yet but it will be coming up to
he very
shortly

so let's just but I have my side
now

that was bracing lehem was
bracing in a

2 cups up masala

wine and that marinade going to
use

masala wine is a dessert wine

now there's two kinds a dry
sweet we use
the dry

in cooking this week would be
drunk as a
dessert wine with fruit

are sweet dessert it's a
delightful wine
is primarily

a dessert wine but its use often
in
cooking in

attack in cuisine so that is
going to be
part about braising liquid along
with

some

mom chicken stock very shortly
now let's
see this

Oilers just about getting there
we can
go ahead

start which is a bit gotta take
our nice
it was ready

alright we're going to take on
ice

P so POC and let it brown on one
side
and then turn it around 2-3
times

and two that were gonna need to
add some
aromatic

vegetables and there are three
basic
ones

we have some celery which we
want to cut

into up small pieces

up

up

alright celery and carrot we
have to
catch

2 stalks of celery and we're
gonna have
to onions

bag and we simply wondered
nicely is up

and they will go into our am as
part of
the

cooking process and we have two
onions

and I'll spare you the chopping
since
we've done that so many times

now these three vegetables
aromatic
vegetables

are used in medical many styles
of
cooking in the French line this
would be

called

Mira WA so arrest me says sauter
mirror
up while they talking about

these three vegetables carrots
celery
and onion

in the Italian cooking this is
called
about 220

so it just little terms are used
in
various styles a cooking

and all it means is some nice
aromatic
vegetables

are needed to flavor sauce

all right we're gonna brace got
that

now I'm gonna shotgun little bit
normally I would turn that roast
on all

sides and brown

a real nicely but again time is
up
importance to us

so we'll proceed I already have
one
roast already prepared

bus service a little while at
this point
we add

are back to throw

up the onions the salary adlai

parents and

mixing those around a little bit

we want and to add

the marinade that is the

masala wind took up up marcelo
wine

and the drippings from the rose

while it was marinating so that
is gonna
be the basis of %ah braising
liquid

and

the base for %ah sauce that go
with this
now

that you've got another three to
five
minutes

but we have many things to do so
we're
gonna proceed though

because it's all going to plan
the
gallant gonna cook for two and a
half

hours

so it's all gonna blend
beautifully
together now that we have the
wine and

the fragrances just fantastic
here

we're going to add one and a
half cups
up chicken stock

and that gives us are braising
liquid

and our base for %ah sauce

you'll have all these aromatic
vegetables giving of their
wonderful

flavors

the salt pepper for seasoning
and the
juice from the

roast itself now we bring that
to the
ball

cover and turn that down

to to

sever and let it cook for two
and a half
hours

periodically we turn the row so
that'd
it has time to

go through cook in the juice on
all
sides

and because it is a large roast
and the
liquid is does not cover it we
need to

turn that frequently

now we're gonna push this side
and as I
said we already have one done

and we'll come back to that in a
moment
in the meantime

let's get our eggplant in the
oven
because they to take a little
while

now we have

I only gonna prepare a couple
here on
camera

I already have about six in the
oven and

they've been cooking for an hour
and a
half take these nice eggplant

we're gonna slip this about
three
quarters of the way through

and then dude the same

twice

on one side and do match that on
the
other so I'll have

5 let's

in are eggplant as you can see
let's do
another

we have Lee primary

secondary and tertiary

alright the second and third

on this side and we have

now prepare the 28 player to
receive
some wonderful seasonings

and that's going to be first

balsam garlic this out of the
way so you
can see

we have foreclosed up garlic
which we
want to

slice up

you could chop but

it calls for slivers are nice
slices

up the garlic up

I we have the four slices the
foreclose
rather

sliced with an add that to our
little
mixing bowl

and then went on to edge to that

some nice basil I wished I had
fresh
basil

but if we don't by the dried
basil is
adequate we have here

2 teaspoons I love the basil
which is
going to

blend with the garlic

and we're going to have some
olive oyl

I'm gonna take some of the
outlaw at mix
that

Wed Oct garlic and basil

power and salt

so these are our flavorings R Us
seasoning

and the first step

is to take some other and book a
little
bit

in each slice garlic the basil

salt pepper oil

so we get each

a bus lets well flavored and
seasoned

all right let's do the other
Golic

basil

a low-salt

and the little paper

a little bit of olive oyl at its
own
flavor

saw we've gone that much

now the next step is to take
some nice

tomatoes cutting the top of

we want to cut about quarter
inch slices

and then we'll cut those in

have and then take

in this center will put two
slices and
then in

each other the other slips

will put some tomato one in the
last
slice

alright axiom probably have to
cut
another tomato

one 20 34

all right we have the two made
also
let's cut 1

cutting a few slices cutting
them in
half

with and put a slice of tomato

in each let along with that
garlic and
basil and they all have all is
on paper

it's really gonna give us a
wonderful
flavor now these are gonna be
wrapped

in for oil now there's a large
eggplant
so I would allow a half

up one of these to each person

if you can find nice smaller
eggplant
all the better

so we take each of these put it
into a

nice face a fall close it up

one law

now

and we gotta put this into a
four
hundred

degree oven and make that for
one hour

and 15 minutes let's go to our

soap which is cooking just
nicely

the rice is just cooking and
absolving
that liquid

and the he's a cooking well

so we'll have those in a few
minutes
it's got another 10 minutes to
go

the meantime let's take the
roast that I
had prepared

earlier and a

bring that up to heat again it
was it
still lawmen you can see

the lovely sauce that develop
gravy and
then the ham

which is nicely cooked you can
see
though it ranks a little bit

so we're going to take that shot
lee Ann

make I A R

low sauce outta the the liquids
there

not to do that we need to
thicken it and
the

quick way too thick add that is
to use a
bottom-line yea

we have about two tablespoons of
butter

and about to stable lower we
want to mix
those together

and that farms what the French
call

a barman yea I'm not sure what
they
would call it an Italian

but it has the quality up when
blended

with a hot liquid it well

act as a thickening agent
without

lumping and her not making a
mess up
your sauce

but you need to be sure that the
flour
and butter

are well blended and I think
we've just
about achieve that

now we're gonna use this shot
lee in

are nice sauce in the meantime

let's take a serving platter

and first see if I can take this
nice

am and place him

on a nice serving platter

and now that we've got %uh sauce
just
bubbling again

I think we can add Arbor Monday

now we do that by putting a
little spoon

and whiskey in around leading
that
bottom out

and it will blender

with the sauce and as it eats
for a
while

it will thicken that saw workout

a lot of lumps

saw it but I think getting aged
and
let's get it all

make sure that sauces adequately

second

alright putting that aside now

will stop here because I needed
to do
something I should've done at
the

beginning of the show

but those are you that are
interested a
little late but on page 94 and
95

you will find the recipes for
this show
sorry I meant to do that earlier

alright let's go back to us soup

its is nice the rice is
thickening

and should be ready any moment
for a
final two ingredients

but will give those a chance the
meantime

sauce is just simmering away

we left that got a little longer
so
let's now go to the refrigerator

her scares me the oven

and retrieve are eggplant now
retrieve
the ones

that I started before the show
and as
you can see I have six

nice eggplant all wrapped in
foil that
happen

cooking far an hour and twenty

an hour and 15 minutes and
possibly

a little bit longer but not much

now they are nicely cooked and
they're
very soft

so we have to open their and
left a lot
of jews

has collected in the bottom of
that fall

so let's put eggplant 1

see if we can get

all of these on the dish for Oct
time
runs out because we still have a
few

chores to do

with our soup and our nice

sauce see if we can pick this
one up

aren't they beautiful

and the fragrance that basil and
the
tomato

is just overwhelming

these are gonna be fun to eat
now

I just got a new one losses the
plot I
will only hold it

and we reserve the other for a
refill

others Plata at some point in
time out
that is really

not only eye-pleasing but very

taste pleasing meantime

let's take a nice roast again

and house of

you could very well strain the
sauce

and have a class of

are hyper far the texture and
the flavor

always aromatic vegetables in my
plate

an it makes a wonderful garnish

for the ham

so we have for sure though
fresco

fresh air rose not

so are marcella I'll masala

are braised in masala wind

so let's now go to our soap

which will bring on center

and EDA the final two
ingredients

this let's take a nice fresh

world will add just a little
butter

to our rice and peas soup

and you can say there's a liquid
in
there and that is right because
that is

a soup this is not a result
though

a result though what have
absolved all
the liquid when now adding

about a third to a half cup

up some Parmesan cheese

as %ah final flavoring

will plan that into the rice

fees and the chicken stock

this is really a wonderful

so I could make a male on just

the soup a low that with some
crusty
Italian bread and ice wine

would be fantastic let's get %uh
serving

Bowl and see if we can

but i right and

p and the liquid

all in on ice

Bowl as taking a little too much
time
let's see a pic

for this since we're still in
the
kitchen I can do this

RI and that cheese and butter
just

at the final Philip that really
makes
this

wonderful flavor cell

we have three interesting attack
in

dishes so let's go over quickly
now we
have

the rockingham most others are
used to

the boiled ham the smoked ham
this is a
fresh

fresh leg up big poor just as
you would
buy a fresh leg of lamb

you buy this is a little larger
cost
because aside

but it is the rear leg on the
lam on the
big

its rash you cook it as you
would

most economy we brace that
particularly

in this wonderful musalo wine a
nice
dessert wine

that is very Italian and used in
many
many dishes made

used to make desserts like Zab
leoni and
other wonderful dishes

we have our easy easy a classic
soup

the Italian cuisine and eggplant
and
tomato

beautiful flavorful we're gonna
bring
this into the dining room

and we'll see you there in the
meantime
here are some of the recipes

your home

well now that we have our
italian male
all cook I'm ready did now hope
you

would too

we have really a nice me it's
very
interesting and delicious

as we said before but let's
repeat we
have our

very ancient soup green peas and
rice

nice chicken broth call easy a
easy and
we have a nice

fresh ham braised in Marsala
wine with
chicken stock and

aromatic vegetables just
delicious and
fragrant

it's just unbelievable at a cost
is
beautiful eggplant

with the tomato and the basil
and that
some

and the salt and pepper and the
olive
oyl baked

really classic beautiful dish so
we're
going to enjoy always

but first I think I'm going to
serve
myself a little bit up

Stroup and go with that because
frankly

I could make male outta the soup

you can say is rather thick but
it has
some liquid

it's not a result though it is a
soup

so we have our nice and has
marvelous

garnishing it in the palmer's
and cheese
in the butter

it is so good a little bit love
attack
and breadth

to accompany not only that easy
ABC

but the masala am and the
eggplant I
we're going to enjoy this

and I would hope you would try
this at
home it's not a hard

meal to prepare but it's one
that will
get you raves but a cause

an email needs a little bit I'll

white wine demand blog to round
out

these wonderful flavors weighing
on
enjoy this

I hope you will too à bientôt!