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!