1
00:00:09,798 --> 00:00:16,798
bonjour mes amis and

2
00:00:33,931 --> 00:00:36,331
welcome to gourmet 
cooking

3
00:00:36,331 --> 00:00:39,998
well we gonna take a little trip 
to 
Italy today and we're going to

4
00:00:39,998 --> 00:00:44,298
do wonderful dish that has its 
roots way 
back in time in

5
00:00:44,298 --> 00:00:48,264
aged role manage the soup it's 
called 
are easy and be easy

6
00:00:48,264 --> 00:00:51,531
green pea green peas and rice

7
00:00:51,531 --> 00:00:55,064
soup delicious and its classic 
classic 
dish

8
00:00:55,064 --> 00:00:59,431
along with that we're gonna take 
a nice 
fresh ham gonna brace that 
innate

9
00:00:59,431 --> 00:01:02,831
and Italian dessert wine called 
Marsala 
wine

10
00:01:02,831 --> 00:01:07,131
and then we're gonna take these 
beautiful eggplant slice them

11
00:01:07,131 --> 00:01:10,398
put some seasoning in the slices 
and 
some tomato

12
00:01:10,398 --> 00:01:14,064
and baby clothes at makes a 
beautiful 
beautiful vision

13
00:01:14,064 --> 00:01:17,198
so tasty solve those rock three 
dishes 
for tonight

14
00:01:17,198 --> 00:01:20,231
and the ham takes just about 
twenty 
minute miscues me

15
00:01:20,231 --> 00:01:24,764
the row soak the rice and peas 
take 
about 20 minutes

16
00:01:24,764 --> 00:01:27,998
so in order to get it going I 
started a 
little earlier.

17
00:01:27,998 --> 00:01:31,864
I took two onions and I have 
saute those

18
00:01:31,864 --> 00:01:35,631
in some butter and just a little 
bit 
I'll

19
00:01:35,631 --> 00:01:39,531
peanut oil 4 tablespoons butter 
2 
tablespoons appeared at all

20
00:01:39,531 --> 00:01:42,598
now I want those to be 
transparent and

21
00:01:42,598 --> 00:01:46,631
cooked but not brown like we 
were doing 
as we were doing cajun cooking

22
00:01:46,631 --> 00:01:50,431
we want these just cooked but 
not not 
caramelized

23
00:01:50,431 --> 00:01:53,664
so we've got time to about that 
point 
and we need to

24
00:01:53,664 --> 00:01:57,131
proceed with the rest I'll 
addition 
that's gonna take

25
00:01:57,131 --> 00:02:00,464
first evolved four cups up

26
00:02:00,464 --> 00:02:05,331
some frozen green peas these are 
partially frozen now they were

27
00:02:05,331 --> 00:02:09,631
froze in a few minutes ago when 
we put 
them out but they're beginning 
to thaw

28
00:02:09,631 --> 00:02:13,398
a little bit under the lights 
here so 
turning I he up a little higher

29
00:02:13,398 --> 00:02:17,798
on the on the onions

30
00:02:17,798 --> 00:02:21,331
let's first take copies and put 
clothes 
in

31
00:02:21,331 --> 00:02:25,331
they want to toss the P is in 
the onions 
and the butter

32
00:02:25,331 --> 00:02:29,698
and saw dove let them come on 
thought 
under

33
00:02:29,698 --> 00:02:32,764
and

34
00:02:32,764 --> 00:02:38,431
then we will proceed with the 
dish

35
00:02:38,431 --> 00:02:42,231
so we have our to onions four 
tablespoons butter

36
00:02:42,231 --> 00:02:45,431
2 tablespoons of peanut aw and 
hookups

37
00:02:45,431 --> 00:02:48,931
up the green peas turning I heat 
up high

38
00:02:48,931 --> 00:02:53,431
will have both up to speed in a 
moment 
the meantime we going to require

39
00:02:53,431 --> 00:02:56,864
some rice and we have one pound

40
00:02:56,864 --> 00:02:59,931
up some nice writes this is our 
regular 
long grain rice

41
00:02:59,931 --> 00:03:03,931
so we have one pound of the rise 
will go 
into this

42
00:03:03,931 --> 00:03:07,598
along with the P's as well as

43
00:03:07,598 --> 00:03:10,631
some chicken stock we have eight 
cups

44
00:03:10,631 --> 00:03:14,098
up chicken stock and we haven't 
hot so 
that way we added

45
00:03:14,098 --> 00:03:18,531
to the rice add the peas it will 
take so 
long to come back to balling

46
00:03:18,531 --> 00:03:21,598
solloway gonna go ahead then we 
should 
maybe

47
00:03:21,598 --> 00:03:25,631
let these pieces come a little 
higher 
heat before we proceed but

48
00:03:25,631 --> 00:03:29,598
we won't get the dished out if 
we don't 
end it'll take care of itself

49
00:03:29,598 --> 00:03:34,164
we can add the rice at this time 
or we 
could have added the

50
00:03:34,164 --> 00:03:37,564
chicken stock first and then the 
rice

51
00:03:37,564 --> 00:03:41,898
it's not critical either way I 
like to 
put the rice into the dish

52
00:03:41,898 --> 00:03:45,298
and that it coats with the all 
in the 
butter

53
00:03:45,298 --> 00:03:49,398
and then a we're going to add

54
00:03:49,398 --> 00:03:53,898
I hate cops up chicken stock 
balling 
chicken stock

55
00:03:53,898 --> 00:03:59,531
and this needs them to cook

56
00:03:59,531 --> 00:04:02,631
far 20 minutes

57
00:04:02,631 --> 00:04:07,431
at the end of the cooking up 
twenty 
minutes we will then garnish it 
with two

58
00:04:07,431 --> 00:04:07,964
law

59
00:04:07,964 --> 00:04:11,664
ingredients and we'll have one 
of the 
most delicious and classic

60
00:04:11,664 --> 00:04:16,498
soups a vault I'm and one that 
goes way 
back again to the Daiso

61
00:04:16,498 --> 00:04:20,698
Imperial Rome now in order to 
since this 
is a simmering

62
00:04:20,698 --> 00:04:24,331
process was simply gonna put 
that these 
on the back burner

63
00:04:24,331 --> 00:04:27,531
which I have turned on and

64
00:04:27,531 --> 00:04:31,464
bring followed a nice

65
00:04:31,464 --> 00:04:34,998
roster here a brazing device

66
00:04:34,998 --> 00:04:38,698
so that we can cook our ham and 
what we 
have here

67
00:04:38,698 --> 00:04:42,131
is a fresh am in other words the

68
00:04:42,131 --> 00:04:45,298
are leg a pic the last the hind 
leg up a 
big

69
00:04:45,298 --> 00:04:48,331
and we've had cut of the

70
00:04:48,331 --> 00:04:51,298
law caution up the shank here

71
00:04:51,298 --> 00:04:54,464
to make a nice roast now we need

72
00:04:54,464 --> 00:04:58,298
to salt and pepper this however 
first I 
put this

73
00:04:58,298 --> 00:05:04,064
aren't to a hot fire it needs 
about 3 
tablespoons of olive oyl

74
00:05:04,064 --> 00:05:07,398
to heat up and

75
00:05:07,398 --> 00:05:10,798
we will then brown are roast in 
the

76
00:05:10,798 --> 00:05:15,831
oil the meantime we can just do 
a little 
bit of seasoning

77
00:05:15,831 --> 00:05:20,331
on the upside salt and a little 
paper

78
00:05:20,331 --> 00:05:23,964
covering it

79
00:05:23,964 --> 00:05:29,264
paper alright

80
00:05:29,264 --> 00:05:32,998
so now this is ready to be 
brazed

81
00:05:32,998 --> 00:05:36,964
in the hot oil at all isn't 
quite hot 
enough

82
00:05:36,964 --> 00:05:40,131
yet but it will be coming up to 
he very 
shortly

83
00:05:40,131 --> 00:05:43,264
so let's just but I have my side 
now

84
00:05:43,264 --> 00:05:46,898
that was bracing lehem was 
bracing in a

85
00:05:46,898 --> 00:05:50,531
2 cups up masala

86
00:05:50,531 --> 00:05:53,598
wine and that marinade going to 
use

87
00:05:53,598 --> 00:05:57,564
masala wine is a dessert wine

88
00:05:57,564 --> 00:06:01,531
now there's two kinds a dry 
sweet we use 
the dry

89
00:06:01,531 --> 00:06:05,398
in cooking this week would be 
drunk as a 
dessert wine with fruit

90
00:06:05,398 --> 00:06:09,231
are sweet dessert it's a 
delightful wine 
is primarily

91
00:06:09,231 --> 00:06:12,664
a dessert wine but its use often 
in 
cooking in

92
00:06:12,664 --> 00:06:18,298
attack in cuisine so that is 
going to be 
part about braising liquid along 
with

93
00:06:18,298 --> 00:06:19,198
some

94
00:06:19,198 --> 00:06:22,831
mom chicken stock very shortly 
now let's 
see this

95
00:06:22,831 --> 00:06:26,731
Oilers just about getting there 
we can 
go ahead

96
00:06:26,731 --> 00:06:31,264
start which is a bit gotta take 
our nice 
it was ready

97
00:06:31,264 --> 00:06:34,931
alright we're going to take on 
ice

98
00:06:34,931 --> 00:06:41,631
P so POC and let it brown on one 
side 
and then turn it around 2-3 
times

99
00:06:41,631 --> 00:06:44,864
and two that were gonna need to 
add some 
aromatic

100
00:06:44,864 --> 00:06:47,898
vegetables and there are three 
basic 
ones

101
00:06:47,898 --> 00:06:52,598
we have some celery which we 
want to cut

102
00:06:52,598 --> 00:06:56,298
into up small pieces

103
00:06:56,298 --> 00:06:57,031
up

104
00:06:57,031 --> 00:07:01,431
up

105
00:07:01,431 --> 00:07:06,631
alright celery and carrot we 
have to 
catch

106
00:07:06,631 --> 00:07:11,298
2 stalks of celery and we're 
gonna have 
to onions

107
00:07:11,298 --> 00:07:18,298
bag and we simply wondered 
nicely is up

108
00:07:18,498 --> 00:07:22,498
and they will go into our am as 
part of 
the

109
00:07:22,498 --> 00:07:26,664
cooking process and we have two 
onions

110
00:07:26,664 --> 00:07:30,198
and I'll spare you the chopping 
since 
we've done that so many times

111
00:07:30,198 --> 00:07:35,531
now these three vegetables 
aromatic 
vegetables

112
00:07:35,531 --> 00:07:39,898
are used in medical many styles 
of 
cooking in the French line this 
would be

113
00:07:39,898 --> 00:07:40,298
called

114
00:07:40,298 --> 00:07:45,864
Mira WA so arrest me says sauter 
mirror 
up while they talking about

115
00:07:45,864 --> 00:07:49,231
these three vegetables carrots 
celery 
and onion

116
00:07:49,231 --> 00:07:53,231
in the Italian cooking this is 
called 
about 220

117
00:07:53,231 --> 00:07:57,364
so it just little terms are used 
in 
various styles a cooking

118
00:07:57,364 --> 00:08:00,831
and all it means is some nice 
aromatic 
vegetables

119
00:08:00,831 --> 00:08:04,464
are needed to flavor sauce

120
00:08:04,464 --> 00:08:08,298
all right we're gonna brace got 
that

121
00:08:08,298 --> 00:08:12,764
now I'm gonna shotgun little bit 
normally I would turn that roast 
on all

122
00:08:12,764 --> 00:08:14,064
sides and brown

123
00:08:14,064 --> 00:08:17,798
a real nicely but again time is 
up 
importance to us

124
00:08:17,798 --> 00:08:21,498
so we'll proceed I already have 
one 
roast already prepared

125
00:08:21,498 --> 00:08:25,298
bus service a little while at 
this point 
we add

126
00:08:25,298 --> 00:08:29,931
are back to throw

127
00:08:29,931 --> 00:08:32,598
up the onions the salary adlai

128
00:08:32,598 --> 00:08:39,598
parents and

129
00:08:40,198 --> 00:08:44,031
mixing those around a little bit

130
00:08:44,031 --> 00:08:50,031
we want and to add

131
00:08:50,031 --> 00:08:53,931
the marinade that is the

132
00:08:53,931 --> 00:08:58,431
masala wind took up up marcelo 
wine

133
00:08:58,431 --> 00:09:02,198
and the drippings from the rose

134
00:09:02,198 --> 00:09:07,098
while it was marinating so that 
is gonna 
be the basis of %ah braising 
liquid

135
00:09:07,098 --> 00:09:11,031
and

136
00:09:11,031 --> 00:09:15,598
the base for %ah sauce that go 
with this 
now

137
00:09:15,598 --> 00:09:18,931
that you've got another three to 
five 
minutes

138
00:09:18,931 --> 00:09:23,264
but we have many things to do so 
we're 
gonna proceed though

139
00:09:23,264 --> 00:09:26,464
because it's all going to plan 
the 
gallant gonna cook for two and a 
half

140
00:09:26,464 --> 00:09:27,131
hours

141
00:09:27,131 --> 00:09:31,298
so it's all gonna blend 
beautifully 
together now that we have the 
wine and

142
00:09:31,298 --> 00:09:33,731
the fragrances just fantastic 
here

143
00:09:33,731 --> 00:09:38,031
we're going to add one and a 
half cups 
up chicken stock

144
00:09:38,031 --> 00:09:42,798
and that gives us are braising 
liquid

145
00:09:42,798 --> 00:09:46,564
and our base for %ah sauce

146
00:09:46,564 --> 00:09:49,931
you'll have all these aromatic 
vegetables giving of their 
wonderful

147
00:09:49,931 --> 00:09:50,698
flavors

148
00:09:50,698 --> 00:09:55,298
the salt pepper for seasoning 
and the 
juice from the

149
00:09:55,298 --> 00:09:59,264
roast itself now we bring that 
to the 
ball

150
00:09:59,264 --> 00:10:02,964
cover and turn that down

151
00:10:02,964 --> 00:10:09,131
to to

152
00:10:09,131 --> 00:10:12,564
sever and let it cook for two 
and a half 
hours

153
00:10:12,564 --> 00:10:16,764
periodically we turn the row so 
that'd 
it has time to

154
00:10:16,764 --> 00:10:20,798
go through cook in the juice on 
all 
sides

155
00:10:20,798 --> 00:10:25,898
and because it is a large roast 
and the 
liquid is does not cover it we 
need to

156
00:10:25,898 --> 00:10:27,231
turn that frequently

157
00:10:27,231 --> 00:10:32,298
now we're gonna push this side 
and as I 
said we already have one done

158
00:10:32,298 --> 00:10:35,898
and we'll come back to that in a 
moment 
in the meantime

159
00:10:35,898 --> 00:10:39,864
let's get our eggplant in the 
oven 
because they to take a little 
while

160
00:10:39,864 --> 00:10:42,164
now we have

161
00:10:42,164 --> 00:10:44,864
I only gonna prepare a couple 
here on 
camera

162
00:10:44,864 --> 00:10:48,764
I already have about six in the 
oven and

163
00:10:48,764 --> 00:10:52,698
they've been cooking for an hour 
and a 
half take these nice eggplant

164
00:10:52,698 --> 00:10:57,498
we're gonna slip this about 
three 
quarters of the way through

165
00:10:57,498 --> 00:11:00,698
and then dude the same

166
00:11:00,698 --> 00:11:03,864
twice

167
00:11:03,864 --> 00:11:07,931
on one side and do match that on 
the 
other so I'll have

168
00:11:07,931 --> 00:11:11,098
5 let's

169
00:11:11,098 --> 00:11:14,898
in are eggplant as you can see 
let's do 
another

170
00:11:14,898 --> 00:11:18,298
we have Lee primary

171
00:11:18,298 --> 00:11:21,431
secondary and tertiary

172
00:11:21,431 --> 00:11:24,598
alright the second and third

173
00:11:24,598 --> 00:11:27,998
on this side and we have

174
00:11:27,998 --> 00:11:32,198
now prepare the 28 player to 
receive 
some wonderful seasonings

175
00:11:32,198 --> 00:11:35,264
and that's going to be first

176
00:11:35,264 --> 00:11:40,731
balsam garlic this out of the 
way so you 
can see

177
00:11:40,731 --> 00:11:45,164
we have foreclosed up garlic 
which we 
want to

178
00:11:45,164 --> 00:11:49,864
slice up

179
00:11:49,864 --> 00:11:53,164
you could chop but

180
00:11:53,164 --> 00:11:57,431
it calls for slivers are nice 
slices

181
00:11:57,431 --> 00:12:02,464
up the garlic up

182
00:12:02,464 --> 00:12:05,998
I we have the four slices the 
foreclose 
rather

183
00:12:05,998 --> 00:12:09,398
sliced with an add that to our 
little 
mixing bowl

184
00:12:09,398 --> 00:12:12,764
and then went on to edge to that

185
00:12:12,764 --> 00:12:16,564
some nice basil I wished I had 
fresh 
basil

186
00:12:16,564 --> 00:12:21,964
but if we don't by the dried 
basil is 
adequate we have here

187
00:12:21,964 --> 00:12:26,798
2 teaspoons I love the basil 
which is 
going to

188
00:12:26,798 --> 00:12:31,764
blend with the garlic

189
00:12:31,764 --> 00:12:36,131
and we're going to have some 
olive oyl

190
00:12:36,131 --> 00:12:39,831
I'm gonna take some of the 
outlaw at mix 
that

191
00:12:39,831 --> 00:12:44,431
Wed Oct garlic and basil

192
00:12:44,431 --> 00:12:48,064
power and salt

193
00:12:48,064 --> 00:12:52,898
so these are our flavorings R Us 
seasoning

194
00:12:52,898 --> 00:12:57,398
and the first step

195
00:12:57,398 --> 00:13:01,164
is to take some other and book a 
little 
bit

196
00:13:01,164 --> 00:13:04,698
in each slice garlic the basil

197
00:13:04,698 --> 00:13:08,364
salt pepper oil

198
00:13:08,364 --> 00:13:12,131
so we get each

199
00:13:12,131 --> 00:13:19,131
a bus lets well flavored and 
seasoned

200
00:13:21,598 --> 00:13:26,698
all right let's do the other 
Golic

201
00:13:26,698 --> 00:13:29,931
basil

202
00:13:29,931 --> 00:13:32,964
a low-salt

203
00:13:32,964 --> 00:13:37,564
and the little paper

204
00:13:37,564 --> 00:13:41,531
a little bit of olive oyl at its 
own 
flavor

205
00:13:41,531 --> 00:13:45,431
saw we've gone that much

206
00:13:45,431 --> 00:13:49,031
now the next step is to take 
some nice

207
00:13:49,031 --> 00:13:53,164
tomatoes cutting the top of

208
00:13:53,164 --> 00:13:57,498
we want to cut about quarter 
inch slices

209
00:13:57,498 --> 00:14:04,498
and then we'll cut those in

210
00:14:05,564 --> 00:14:09,598
have and then take

211
00:14:09,598 --> 00:14:15,431
in this center will put two 
slices and 
then in

212
00:14:15,431 --> 00:14:18,464
each other the other slips

213
00:14:18,464 --> 00:14:25,464
will put some tomato one in the 
last 
slice

214
00:14:28,864 --> 00:14:33,498
alright axiom probably have to 
cut 
another tomato

215
00:14:33,498 --> 00:14:39,298
one 20 34

216
00:14:39,298 --> 00:14:46,298
all right we have the two made 
also 
let's cut 1

217
00:14:49,564 --> 00:14:52,531
cutting a few slices cutting 
them in 
half

218
00:14:52,531 --> 00:14:56,664
with and put a slice of tomato

219
00:14:56,664 --> 00:15:01,731
in each let along with that 
garlic and 
basil and they all have all is 
on paper

220
00:15:01,731 --> 00:15:05,731
it's really gonna give us a 
wonderful 
flavor now these are gonna be 
wrapped

221
00:15:05,731 --> 00:15:12,731
in for oil now there's a large 
eggplant 
so I would allow a half

222
00:15:13,198 --> 00:15:16,564
up one of these to each person

223
00:15:16,564 --> 00:15:20,031
if you can find nice smaller 
eggplant 
all the better

224
00:15:20,031 --> 00:15:25,298
so we take each of these put it 
into a

225
00:15:25,298 --> 00:15:29,998
nice face a fall close it up

226
00:15:29,998 --> 00:15:34,864
one law

227
00:15:34,864 --> 00:15:41,864
now

228
00:15:42,998 --> 00:15:45,398
and we gotta put this into a 
four 
hundred

229
00:15:45,398 --> 00:15:50,731
degree oven and make that for 
one hour

230
00:15:50,731 --> 00:15:53,898
and 15 minutes let's go to our

231
00:15:53,898 --> 00:15:59,364
soap which is cooking just 
nicely

232
00:15:59,364 --> 00:16:03,098
the rice is just cooking and 
absolving 
that liquid

233
00:16:03,098 --> 00:16:06,464
and the he's a cooking well

234
00:16:06,464 --> 00:16:10,564
so we'll have those in a few 
minutes 
it's got another 10 minutes to 
go

235
00:16:10,564 --> 00:16:14,964
the meantime let's take the 
roast that I 
had prepared

236
00:16:14,964 --> 00:16:17,964
earlier and a

237
00:16:17,964 --> 00:16:22,731
bring that up to heat again it 
was it 
still lawmen you can see

238
00:16:22,731 --> 00:16:27,198
the lovely sauce that develop 
gravy and 
then the ham

239
00:16:27,198 --> 00:16:30,731
which is nicely cooked you can 
see 
though it ranks a little bit

240
00:16:30,731 --> 00:16:34,398
so we're going to take that shot 
lee Ann

241
00:16:34,398 --> 00:16:39,264
make I A R

242
00:16:39,264 --> 00:16:46,264
low sauce outta the the liquids 
there

243
00:16:46,831 --> 00:16:50,564
not to do that we need to 
thicken it and 
the

244
00:16:50,564 --> 00:16:54,564
quick way too thick add that is 
to use a 
bottom-line yea

245
00:16:54,564 --> 00:16:57,931
we have about two tablespoons of 
butter

246
00:16:57,931 --> 00:17:02,464
and about to stable lower we 
want to mix 
those together

247
00:17:02,464 --> 00:17:06,064
and that farms what the French 
call

248
00:17:06,064 --> 00:17:10,131
a barman yea I'm not sure what 
they 
would call it an Italian

249
00:17:10,131 --> 00:17:14,664
but it has the quality up when 
blended

250
00:17:14,664 --> 00:17:18,298
with a hot liquid it well

251
00:17:18,298 --> 00:17:21,364
act as a thickening agent 
without

252
00:17:21,364 --> 00:17:25,698
lumping and her not making a 
mess up 
your sauce

253
00:17:25,698 --> 00:17:29,864
but you need to be sure that the 
flour 
and butter

254
00:17:29,864 --> 00:17:35,531
are well blended and I think 
we've just 
about achieve that

255
00:17:35,531 --> 00:17:39,098
now we're gonna use this shot 
lee in

256
00:17:39,098 --> 00:17:42,198
are nice sauce in the meantime

257
00:17:42,198 --> 00:17:46,231
let's take a serving platter

258
00:17:46,231 --> 00:17:50,998
and first see if I can take this 
nice

259
00:17:50,998 --> 00:17:54,364
am and place him

260
00:17:54,364 --> 00:17:58,298
on a nice serving platter

261
00:17:58,298 --> 00:18:02,098
and now that we've got %uh sauce 
just 
bubbling again

262
00:18:02,098 --> 00:18:07,398
I think we can add Arbor Monday

263
00:18:07,398 --> 00:18:10,498
now we do that by putting a 
little spoon

264
00:18:10,498 --> 00:18:14,998
and whiskey in around leading 
that 
bottom out

265
00:18:14,998 --> 00:18:18,064
and it will blender

266
00:18:18,064 --> 00:18:22,564
with the sauce and as it eats 
for a 
while

267
00:18:22,564 --> 00:18:25,831
it will thicken that saw workout

268
00:18:25,831 --> 00:18:31,631
a lot of lumps

269
00:18:31,631 --> 00:18:34,598
saw it but I think getting aged 
and 
let's get it all

270
00:18:34,598 --> 00:18:37,798
make sure that sauces adequately

271
00:18:37,798 --> 00:18:42,498
second

272
00:18:42,498 --> 00:18:48,564
alright putting that aside now

273
00:18:48,564 --> 00:18:51,564
will stop here because I needed 
to do 
something I should've done at 
the

274
00:18:51,564 --> 00:18:52,698
beginning of the show

275
00:18:52,698 --> 00:18:58,231
but those are you that are 
interested a 
little late but on page 94 and 
95

276
00:18:58,231 --> 00:19:02,398
you will find the recipes for 
this show 
sorry I meant to do that earlier

277
00:19:02,398 --> 00:19:05,398
alright let's go back to us soup

278
00:19:05,398 --> 00:19:09,064
its is nice the rice is 
thickening

279
00:19:09,064 --> 00:19:13,598
and should be ready any moment 
for a 
final two ingredients

280
00:19:13,598 --> 00:19:16,831
but will give those a chance the 
meantime

281
00:19:16,831 --> 00:19:20,764
sauce is just simmering away

282
00:19:20,764 --> 00:19:25,064
we left that got a little longer 
so 
let's now go to the refrigerator

283
00:19:25,064 --> 00:19:28,931
her scares me the oven

284
00:19:28,931 --> 00:19:33,464
and retrieve are eggplant now 
retrieve 
the ones

285
00:19:33,464 --> 00:19:39,164
that I started before the show 
and as 
you can see I have six

286
00:19:39,164 --> 00:19:43,064
nice eggplant all wrapped in 
foil that 
happen

287
00:19:43,064 --> 00:19:47,598
cooking far an hour and twenty

288
00:19:47,598 --> 00:19:51,664
an hour and 15 minutes and 
possibly

289
00:19:51,664 --> 00:19:57,864
a little bit longer but not much

290
00:19:57,864 --> 00:20:01,831
now they are nicely cooked and 
they're 
very soft

291
00:20:01,831 --> 00:20:08,364
so we have to open their and 
left a lot 
of jews

292
00:20:08,364 --> 00:20:11,631
has collected in the bottom of 
that fall

293
00:20:11,631 --> 00:20:18,631
so let's put eggplant 1

294
00:20:21,098 --> 00:20:22,098
see if we can get

295
00:20:22,098 --> 00:20:27,098
all of these on the dish for Oct 
time 
runs out because we still have a 
few

296
00:20:27,098 --> 00:20:28,364
chores to do

297
00:20:28,364 --> 00:20:31,964
with our soup and our nice

298
00:20:31,964 --> 00:20:36,664
sauce see if we can pick this 
one up

299
00:20:36,664 --> 00:20:40,798
aren't they beautiful

300
00:20:40,798 --> 00:20:44,964
and the fragrance that basil and 
the 
tomato

301
00:20:44,964 --> 00:20:48,764
is just overwhelming

302
00:20:48,764 --> 00:20:54,331
these are gonna be fun to eat 
now

303
00:20:54,331 --> 00:20:57,698
I just got a new one losses the 
plot I 
will only hold it

304
00:20:57,698 --> 00:21:01,164
and we reserve the other for a 
refill

305
00:21:01,164 --> 00:21:05,798
others Plata at some point in 
time out 
that is really

306
00:21:05,798 --> 00:21:09,264
not only eye-pleasing but very

307
00:21:09,264 --> 00:21:12,698
taste pleasing meantime

308
00:21:12,698 --> 00:21:15,764
let's take a nice roast again

309
00:21:15,764 --> 00:21:21,731
and house of

310
00:21:21,731 --> 00:21:26,398
you could very well strain the 
sauce

311
00:21:26,398 --> 00:21:29,998
and have a class of

312
00:21:29,998 --> 00:21:35,231
are hyper far the texture and 
the flavor

313
00:21:35,231 --> 00:21:41,631
always aromatic vegetables in my 
plate

314
00:21:41,631 --> 00:21:45,231
an it makes a wonderful garnish

315
00:21:45,231 --> 00:21:52,231
for the ham

316
00:21:52,531 --> 00:21:56,031
so we have for sure though 
fresco

317
00:21:56,031 --> 00:21:59,298
fresh air rose not

318
00:21:59,298 --> 00:22:02,598
so are marcella I'll masala

319
00:22:02,598 --> 00:22:05,931
are braised in masala wind

320
00:22:05,931 --> 00:22:10,031
so let's now go to our soap

321
00:22:10,031 --> 00:22:13,631
which will bring on center

322
00:22:13,631 --> 00:22:17,864
and EDA the final two 
ingredients

323
00:22:17,864 --> 00:22:21,398
this let's take a nice fresh

324
00:22:21,398 --> 00:22:24,664
world will add just a little 
butter

325
00:22:24,664 --> 00:22:28,698
to our rice and peas soup

326
00:22:28,698 --> 00:22:32,998
and you can say there's a liquid 
in 
there and that is right because 
that is

327
00:22:32,998 --> 00:22:35,498
a soup this is not a result 
though

328
00:22:35,498 --> 00:22:39,698
a result though what have 
absolved all 
the liquid when now adding

329
00:22:39,698 --> 00:22:43,064
about a third to a half cup

330
00:22:43,064 --> 00:22:46,398
up some Parmesan cheese

331
00:22:46,398 --> 00:22:49,698
as %ah final flavoring

332
00:22:49,698 --> 00:22:52,898
will plan that into the rice

333
00:22:52,898 --> 00:22:56,098
fees and the chicken stock

334
00:22:56,098 --> 00:22:59,698
this is really a wonderful

335
00:22:59,698 --> 00:23:03,098
so I could make a male on just

336
00:23:03,098 --> 00:23:07,764
the soup a low that with some 
crusty 
Italian bread and ice wine

337
00:23:07,764 --> 00:23:11,098
would be fantastic let's get %uh 
serving

338
00:23:11,098 --> 00:23:14,498
Bowl and see if we can

339
00:23:14,498 --> 00:23:18,664
but i right and

340
00:23:18,664 --> 00:23:23,631
p and the liquid

341
00:23:23,631 --> 00:23:27,031
all in on ice

342
00:23:27,031 --> 00:23:32,764
Bowl as taking a little too much 
time 
let's see a pic

343
00:23:32,764 --> 00:23:39,764
for this since we're still in 
the 
kitchen I can do this

344
00:23:43,998 --> 00:23:47,131
RI and that cheese and butter 
just

345
00:23:47,131 --> 00:23:51,198
at the final Philip that really 
makes 
this

346
00:23:51,198 --> 00:23:54,664
wonderful flavor cell

347
00:23:54,664 --> 00:23:59,598
we have three interesting attack 
in

348
00:23:59,598 --> 00:24:03,131
dishes so let's go over quickly 
now we 
have

349
00:24:03,131 --> 00:24:06,931
the rockingham most others are 
used to

350
00:24:06,931 --> 00:24:10,864
the boiled ham the smoked ham 
this is a 
fresh

351
00:24:10,864 --> 00:24:16,298
fresh leg up big poor just as 
you would 
buy a fresh leg of lamb

352
00:24:16,298 --> 00:24:19,598
you buy this is a little larger 
cost 
because aside

353
00:24:19,598 --> 00:24:22,964
but it is the rear leg on the 
lam on the 
big

354
00:24:22,964 --> 00:24:26,464
its rash you cook it as you 
would

355
00:24:26,464 --> 00:24:29,564
most economy we brace that 
particularly

356
00:24:29,564 --> 00:24:34,498
in this wonderful musalo wine a 
nice 
dessert wine

357
00:24:34,498 --> 00:24:37,998
that is very Italian and used in 
many 
many dishes made

358
00:24:37,998 --> 00:24:41,998
used to make desserts like Zab 
leoni and 
other wonderful dishes

359
00:24:41,998 --> 00:24:45,664
we have our easy easy a classic 
soup

360
00:24:45,664 --> 00:24:49,931
the Italian cuisine and eggplant 
and 
tomato

361
00:24:49,931 --> 00:24:54,564
beautiful flavorful we're gonna 
bring 
this into the dining room

362
00:24:54,564 --> 00:25:01,564
and we'll see you there in the 
meantime 
here are some of the recipes

363
00:25:06,198 --> 00:25:13,198
your home

364
00:25:30,131 --> 00:25:33,631
well now that we have our 
italian male 
all cook I'm ready did now hope 
you

365
00:25:33,631 --> 00:25:34,331
would too

366
00:25:34,331 --> 00:25:38,064
we have really a nice me it's 
very 
interesting and delicious

367
00:25:38,064 --> 00:25:41,264
as we said before but let's 
repeat we 
have our

368
00:25:41,264 --> 00:25:45,231
very ancient soup green peas and 
rice

369
00:25:45,231 --> 00:25:50,031
nice chicken broth call easy a 
easy and 
we have a nice

370
00:25:50,031 --> 00:25:55,198
fresh ham braised in Marsala 
wine with 
chicken stock and

371
00:25:55,198 --> 00:25:58,864
aromatic vegetables just 
delicious and 
fragrant

372
00:25:58,864 --> 00:26:02,464
it's just unbelievable at a cost 
is 
beautiful eggplant

373
00:26:02,464 --> 00:26:05,731
with the tomato and the basil 
and that 
some

374
00:26:05,731 --> 00:26:09,064
and the salt and pepper and the 
olive 
oyl baked

375
00:26:09,064 --> 00:26:13,798
really classic beautiful dish so 
we're 
going to enjoy always

376
00:26:13,798 --> 00:26:17,931
but first I think I'm going to 
serve 
myself a little bit up

377
00:26:17,931 --> 00:26:21,731
Stroup and go with that because 
frankly

378
00:26:21,731 --> 00:26:25,098
I could make male outta the soup

379
00:26:25,098 --> 00:26:29,431
you can say is rather thick but 
it has 
some liquid

380
00:26:29,431 --> 00:26:33,064
it's not a result though it is a 
soup

381
00:26:33,064 --> 00:26:36,231
so we have our nice and has 
marvelous

382
00:26:36,231 --> 00:26:40,431
garnishing it in the palmer's 
and cheese 
in the butter

383
00:26:40,431 --> 00:26:45,431
it is so good a little bit love 
attack 
and breadth

384
00:26:45,431 --> 00:26:49,998
to accompany not only that easy 
ABC

385
00:26:49,998 --> 00:26:55,298
but the masala am and the 
eggplant I 
we're going to enjoy this

386
00:26:55,298 --> 00:26:58,531
and I would hope you would try 
this at 
home it's not a hard

387
00:26:58,531 --> 00:27:02,364
meal to prepare but it's one 
that will 
get you raves but a cause

388
00:27:02,364 --> 00:27:06,364
an email needs a little bit I'll

389
00:27:06,364 --> 00:27:10,564
white wine demand blog to round 
out

390
00:27:10,564 --> 00:27:14,331
these wonderful flavors weighing 
on 
enjoy this

391
00:27:14,331 --> 00:27:21,331
I hope you will too à bientôt!