This delicious recipe is actually was selected by 14-year-old Claire Looney. It is also included in Giada’s collection of delicious vegetable dishes, which pretty famous amongst people for simple and time saving recipes. The original recipe was modified by Michelle Babb recipe to make it gluten-free, however, it can also be made without dairy. This mouth-watering casserole is packed with nutrient-dense vegetables that blend well together.

Enjoy the day!

Tags: cooking recipe, cajun cooking, vegetarian cooking

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Happy holidays! Hope you are getting on well with your holiday plans. What have you planned for Christmas this year? Favorite Sweet Dish, of course, but which one?

Have a look at this video. This comes from Great Harvest Bread Company in Cary, North Carolina. You may want to change your Favorite Sweet Dish to Spritz Cookies. They are easy to make and great to eat. You can have a look at these ideas and pass them on to your children.

They might feel to start a new tradition with them! Nothing wrong with learning new things, isn’t it? Go ahead and watch it carefully.

a… I’m getting hungrier and hungrier counting down my favorite holiday sweets a.. of all time and you know it changes, I mean I don’t have to stick with them like I showed you, they’re not all that of a Charles Dickens novel because they’re ancient Plumb Pudding or something. The things you learn as you go along, and that’s one of the great things about cooking and baking especially here at the Great Harvest Bread Company in Cary, North Carolina. They are very passionate about their breads and you should be as well.

Examine some of these ideas that I’m giving you and pass them on to your children. Begin new traditions with them. You don’t know what they’re going to be doing when they are in their mid forties with video camera telling everybody how they remember making cookies with you. You’re creating memories for your family and my number two favorite holiday sweet is Spritz Cookies. Those melt in your mouth, Butter cookies. That are always very frustrating to get out of that holiday press. They’re either bagged with a pastry bag into star shapes or you can get a holiday press and make them into reeds or Christmas trees and I’ll show you how we do that.

So, today we’re going to do Spritz Cookies and I’ve saved the.. the best for last because this is my favorite cookie at the holiday. Don’t really eat them any other time a year and when you see them, you’re going to go Aha! That reminds me of the holidays.

Now we’ve talked about the mixing method is the same but the makeup methods with the Cookies. There is basically a… six or seven basic ones. Drop cookies we talked about like the Chocolate Chip Cookies, they’re dropped down a pan and baked. Ice box Cookies. You can freeze portion dough or you can put the dough into a log and freeze it, come back and slice it, take those off, it’s an ice box Cookies. Bar Cookies. We have done this in a casserole with a — cracker —, sweet and condensed milk and so on, that’s hardly baking, its more assembly but cut or walled Cookies is another type. This is like the Sugar Cookies, cut them with a Cookies —.

Today, we’re talking about pressed or bagged cookies and our Spritz Cookies are going to be done in a pastry bag or bag them out onto a sheet pan. This is also we can use grandma’s Cookie press, you know the long cylinder thing with a handle, the ratchet th… it always gets clogged. Th.. th.. it really is tough to deal with. But if we take the correct cooking method, the correct mixing method, we should have no problem with any of these.

I’ve got my butter here. This is 4 ounces or one stick of butter. The question always asked of it salted butter, unsalted butter. My feeling is I can always put the salt in if I want, I can’t take it out, so I always use unsalted butter. To the fact I have 2 ounces weight of granulated sugar. The two of them go together in the bowl and a.. you know how this works — and creamed them together until they’re nice and light and fluffy and consistently mixed.

After few minutes of mixing lets stop the bowl and see where we’ve got. This is perfect. This is exactly what I’m talking about with a creaming method. Look how creamy and smooth that is. It doesn’t look granular like sugar, it almost looks like ice cream or something.
—– Spritz Cookies come of the mixer, a… and again, you don’t want to over mix Cookies. As a matter of fact, its always best to use Cake flour in most cookies. Cake flour has less protein than bread flour or all purpose flour does.

The less protein, the less glopping that you can develop. Glopping developed through moisture and agitation. Glopping is what gives you the chewy — the chewy French bread, the chewy — of crust. We don’t want chewy a… Spritz Cookies, we want them as delicate as possible.

I’m going to twist the bag and this is what applies the pressure to push things out the lip of the bag. The mistake a lot of people make is squeezing with their left hand, this bottom hand that pushes the item of course up toward the top. What we want to do is squeeze with my right hand here at the top of the bag so I got myself a nice little sheet tray and what I’ll do is start with a spiral. Starting at the bottom, press, come around a little bit and then down and up and pull it up that way.

All right, before my Spritz Cookies go in the oven, I can hit them with a.. little bit of these non — or if you go to your cake supply store or your basic craft store, you can get colored sugar like that.
Spritz Cookie time! Spritz Cookies are out of the oven and man! They look really really nice but you can see the real nice design we’ve got on my S cookie that I put the non — in. Here’s my T cookie that I did with nothing and the one that we did with a.. the green powdered sugar looks like that. They look really nice, the Spritz Cookie and they have the flavor of the holidays.

They can be piped out into any shape and it is like all of them, a basic creaming method. Fat and sugar first, eggs, liquid if any sifted dry ingredients and then these are bagged cookies.

Have a fantastic time this holiday season, I hope you enjoy your family. I hope you enjoy your stove and your mixer and your kitchen. I hope you find your way back in there to learn and use some of these cooking methods.

Tags: cooking terms, cooking for one, outdoor cooking

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You must be getting ready for Christmas after enjoying Thanksgiving. I really enjoyed the week. We ate lot of new recipes, stayed with family and went out side for a long walk along broadways, and shopped for Christmas. I hope you have also enjoyed it lot. Today i am gonna show a sweet delicious recipe of corn. I tested this couple of days back and decide to post on the blog. You will definitely enjoy this. Watch the video below for the recipe.

Hi everybody, happy Thanks Giving! All right, today is thanks giving and I’m going to make my creamed corn that I like. I make roasted cream corn. First I cream my own canned, I like to use kind of a premium corn because you less likely to get a bits of the carbon it. So what I do is use a hand blender and I chop it up and to it you going to be using, I like to use a little bit heavy cream, little half and half, I get the roasted creamed corn. You can roast you own I’m sure but I get this stuff with — Joes and you’re going to be using either —- or what I like to use which is a a… peperino or a normal cheese in it. And all of the goes in to my —-, heated up and —– from that point.

Ok, once you get the cream corn been made in for about 2 table spoons of butter, — heat through and such get real nice and hot and everything, add all probably about start, I like to add about quarter cup of heavy cream and start mixing that into it. Sizably take that all that long to make. You can see. Probably the longest part will be grading the cheese. Then I add the crea… sorry, the roasted corn to it. See the nice color that has. Thing is gets a real nice taste. This is going quick through. Then I’m going to be adding some seasonings which I’ll be showing you. And in two minutes, let this see through.

Ok, now after it seeded all way through, I have added about a… probably about another quarter cup of the cream and now you add about a cup, may be a little less, good about three quarters of a cup of the Roamno or Pamejano cheese. Rest of this will go on top of it when I’ll be sticking the grill. You get this, all incorporated, you want to get it started melting.

I got this recipe kind of from test and trial and I added the roasted corn to it a.. I used to make it without the roasted corn so I crammed roasted corn all the way and the store. I got this by going to a… horse hut had the best creamed corn I’d ever had and I fell in love with it and so I had to make it myself at home. Now I add a little bit of, —, this — it’s the grader. Add a little bit of — which I do to any cheese sauce dish that I use a… Italian cheese in, it just adds a nice flavor to it. Little bit of —. That stirred in, just kind of enhances the cheese flavor. It doesn’t like taste like ‘ohh.. not me’, you know. Like really in pumpkin pie or something. That’s stirred in and then you think I like to add is a smoked paprika. Now it is that add a nice color. It adds another smoky depth to it. Love the smoke this stuff. And I add probably about a tea spoon of that because it really boost the flavor like I said it adds a nice coloring to it. If I like the love the color paprika but you know, dark orange, organist brown is my favorite color, any ways, so this goes in all, stirred in. Alright, and next I’ll be showing, and after I put it in — to—

Ok, now I got it inside of the container, which I’m going to be cooking it in. At his point, I put more cheese on top, now I didn’t fling salt in to this dish. Cheese is plenty salty and I don’t really want to make it overly salty because its not the best for your health or heart — know everybody and has issues with that. Nobody is immune to it. — and then I like to just give a light sprinkling of paprika on top for coloring again. And this is going me go on to my broiler so until gets nice and brown and all bubbly on top. And that’s it. And as —– says, bone appatie. And I wish you all happy Thanks Giving. This also goes very well with feast about anything, anytime of year. My children love while a a.. I make glazed pork roast, roasted chicken. It’s really good with pork. So that’s it. Bye.

Tags: vegetarian cooking, cooking for a crowd, joy of cooking

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Eileen Yin-Fei Lo is considered to be the best Chinese cook in United States. She has published 10 books so far on that subject. The 10th book is ‘My Grandmother’s Chinese Kitchen’.

While showing the demonstration, she talks about her grandmother and her qualities. Her grandmother is the one who taught her mannerisms in cooking and how to cook. One great thing which she taught is, always give the best part of the food to your elders. Never give spoilt or burned part to them. This is certainly a great quality and everyone watching should keep this thing in mind.

The recipe is simple yet amazing. It has all the spices of Chinese food!

Eileen Yin-Fei Lo Is widely considered to be THE expert on Chinese cooking in the United States. The award winning author has just published her 10th cook book called My Grandmother’s Chinese Kitchen. It’s full of recipes and some amazing live lesson that she learnt from her grandmother. Ilene, good morning!
Good morning, so nice to see you again.
It’s so great to have you here!
Thank you very much.
You’ve talked about your grandmother in other books, yes. But this the first one devoted to her. Yes. Why did you decided to do that?
She is the one of the most, a.. a.. beautiful person, kind and never raised her voice and teach me all the, the manner and how to cook, always used food. So, example, if you cook the rice, you always give the best part to your older, you don’t give the one is you know, burned or anything..
So, the best part goes to your elders.
Exactly!
You show respect. And meanwhile, she was teaching you really all of this wonderful skills that you are sharing with us today!
Yes.
Basically how to cook.
Yes, I was cooking since 5 years old! So, let’s make the beef.
Ok.
Now what we are going to do…
This is beef with peppers and black beans
Yes. No, this is ginger juice and you squeeze the ginger juice with garlic press and then — garlic press I’m going to add something here.
So, put the ginger to a garlic press,
Yes
Ya,
And great effort,
Ok,
Yes,
and great—-
So you make a Chinese marinate?
Yes, and this is a oyster sauce of course it’s a wonderful to cook
Oyster sauce, ya
with these, and this is livid sesame oil, and Soya sauce.
sesa— Soya sauce,
I think this is a ss…. Salt. Sugar.
Ok, sugar and salt
And corn starch
A bit of corn starch.
Now this you can make it half hour before so you can prepare your sauce and you can cut your pepper and cooking is one two three, very very fast.
Oh, that’s great. So you can, if you only have a half hour to let it marinate, is that enough?
Oh yes, plenty because it’s
Ok
Cut it smaller, and the ginger juice with the Chinese — penetrate into the meat and look—– add the brat—-
Add the ginger juice, what the hack?
And you have already made your sauce,
Yes, and the sauce is, oyster sauce and sesame se.. seed and sugar, white pepper, corn starch.
Ok
So,
Excellent!
So, you have heated your —-
Yes, I forgot to —- it earlier, as soon as I do it earlier, but
You want it to get nice and hot
Ya,
Ok,
Now I, today, you are the chef and I am the suchef
You are the suchef and I am the chef,
Yes,
All right Eileen, you ask for it.
What you are going to cook, now we are going to add
Peanut oil
Peanut oil, ok. Now you ——
I got hard on the fire here there, is that ok,
Ya. That’s very good.
— Let the ginger go in
That’s the ginger ok?
And you know what?
Hu..
You just let that cook in a bit. Ok
You want me to leave it alone?
Ok?
That’s ok
Now, little bit salt.
Salt,
Just a little bit, not very much.
All right, ok
And then just cook in, and then now the pepper goes in
Ok, so once you cook these peppers,
Ya,
You pull this out again?
Ya,
Ok
Because
Can I put them back here?
Ya
See very fast. Because on television you don’t have to cook it all and
right
just show the people just how to do it. Very easy, simple
ok, and then what are we putting in after this?
We’re going to clean the wall
Ok
Because we —-
Ok
Now, be careful, let me do it. Because,
You want to do it? All right,
Ya, I don’t want to burn your hand. See,
Ok
That was very hot.
Ok, We only have about a minute left Eileen
Ok, very fast.
Could you little bit of peanut oil in here,
Ok, and then
bean paste.
Bean paste, very key
Ok,
Now you break it up.
Ok, breaking it up.
Ok, this goes in.
The meat goes in
ya
And how long do we left it cook?
A, this is little above 3-4 minutes the most.
Ok
But now — little bit time to do it so we just have one it’s already done
Ok, so you put the peppers back in,
Yes, put the peppers back in like these
And then you end up with something like this
Ya,
And you add the sauce to this,
the sauce to this, ya, do I have time to add the sauce?
Sure Eileen
Yes, yes
There you go
Just a like this
Ok, lets look the finished product is that, absolutely beautiful.
And this is the first meal that you made when you first come to the States?
Ya, and my father in law said where is the bread? And I said — I don’t have any bread, rice only.
rice only
ya,
that’s what happened because Italian always eat.. eat bread with the food.
But you taught him, rice is better, right
Yes
Feel so good. All right. I lean here. We’re going —– take a taste
Yes
if you want to take a look at the recipes and more , you can go to our website at CBSNEWS.com

Tags: chinese cooking, home cooking, healthy cooking

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Brown bread is EASY to make, and can be used like any other bread. I have adapted a basic recipe to include ground flax seed for flavor and nutritional value.

So, here is my recipe for brown bread. So we do purses. Add all dry ingredients to the bowl and just mix them together well. Add it all at once. All ready so just turn it a few times with the wooden spoon to just comes together. Now to do is to pour it down to the canter. Little bit of flour its kind of a wet dove. So just have to need a full minute until all kind of holds together nicely.

Not have to really overwork. Its going to become very stiff if you overwork. It’s now divided in here. And there would be one to do is kind of just formed into a nice round. The same reason a bit of flour it’s a bit sticky, but that’s fine. Fist him out a bit to flatten it but not really.

Maybe there should be a little more than around 2 inches high. And what we doing next is cut in across in it to go away down to size. And that’s it. They are ready to go in the oven. You can do it in any pan that you have or two separate pans if you don’t have one pan large enough. So place in 400 degree oven that’s been pre heated. And it should be about 45 minutes for that.

Well there is a nice golden color. Picked it out of the pan. Tap it on the bottom, nice hovel sound. Its done.

And now next step just is just put it on raps to cool. Enough side down muffin pan makes it great cooling…..

So, there you have a nice little brown bread. Plenty of butter and a nice cup of tea.

Here is the recipe.

PRE-Heat oven to 400f/205c

INGREDIENTS:
3 cups all-purpose flour
1+2/3 cup whole wheat flour*
1/3 cup ground flax seed*
2 teaspoons baking soda
1 Tablespoon baking powder
2 Tablespoons brown sugar
2 1/2 cups buttermilk

*-substitute 2 cups whole wheat flour for the wheat flour/flax seed combo.

-Add the dry ingredients to a large bowl and mix well. I used a pastry blender, but a spoon is good enough.

-Pour all of the buttermilk into the bowl. Mix with a spoon just until combined. the dough will be loose and crumbly.

-Pour out the dough onto a counter(I used waxed paper). Knead gently for a minute until everything holds together.

-Divide the dough into 2 loaves. Shape each loaf into a round. Press lightly to flatten the loaves. Cut a cross from side to side into the loaves. DO NOT cut too deep, just enough to split the surface of the bread.

-Transfer to a baking pan or 2 pans. I used a cast iron pan to help brown the exterior and give more “crunch” to the bread.
-Place in a Pre-Heated 400f oven for 45 minutes. The bread is done when you hear a hollow sound when tapping on the bottom of the loaf.

-cool for 10 to 15 minutes. Can be enjoyed hot from the oven, but if you cut it too soon the escaping steam will leave you with a dry loaf.

ENJOY !

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We all love dandelion greens! Don’t we? It’s easy on stomach, low on fat and as delicious as any other thing! All you need is half an hour of your time and very few ingredients…. dandelion greens, onions, garlic and bacon. Some time or the other, every one of us tried various ways to find out dandelion greens’ recipe.

It is available on net, but not every one of us knows how to prepare it actually. Just reading the recipe is not enough. Watching a video adds that extra bit of confidence. This is a nice and informative video about cooking up a dandelion greens on your own.

I am here again I have Dandelion Greens. If you look back at my CSA box, one of the thing I had in there is Dandelion Greens. So, the reason I am doing this tonight is because lot of people know how to prepare it. I looked online and try to find the same thing that probably a lot of people do how to prepare Dandelion Greens and I like Dandelion Greens. one of the things I am doing tonight is I am chopping him up and there in salted water you don’t have to heavily salted but you want to put enough in here to help extract some of the bitters, so I got this ready and I will spring that and the other thing I am doing is I got tine board ready sliced onions. I prefer sliced onions because I like to caramelize flavor where you can really get from them I like the size of that. Got garlic and bacon. Yes. Over in the pan here, look over the pan see you guys can see ya. In the pan, I rendered, actually see where two bacon slices were, I rendered some fat. The reason I have done that is because bacon fat has a lot of salt and blitz flavored to pick it up. Put all I need is two slices so all I am getting is above a table spoon of fat by cooking up two table spoons of bacon.

Ok, so after letting draining my excess liquid of my Dandelion Greens, you’ll notice that your waters are little bit brown, not because the acid, not because Dandelion Greens are stupid dirty. It’s actually because the acid pulled out in that bitter flavor in the water. So you look, And here, you can see the water is a little bit discolored.

Ok, so once you have your… your fat rendered after your baking, you are going to add your onions first. Your onions are going to take about five minutes because you really want to caramelize your onions. You don’t want to add.. to high a heat… I would say, medium to medium low. And it may be take you depending upon your key about five to ten minutes actually, so let it cook down, and the more come back.

Ok, so you can now see how much the onions have started to caramelize. You see the little bit of brown coloration coming out in him. This is about the time you want to add the garlic. The reason you don’t add the garlic in too early is because if you do, you’re going to burn the garlic. And once your garlic goes brown, you want to get rid of it. You don’t actually want to eat your garlic once it goes brown. So you can see I’m adding the garlic now and this is the great time to add it because it’s going really to soften it up impart a lot of flavor but not burn the garlic. That’s the key thing. You just don’t want to burn your garlic.

Ok, so now we’re back. We got our garlic salted a little bit. May be about two minutes, three minutes. Just about to soften it up and impart again another really good amount of flavor into this mess. And no, I am not salting anything yet. Now I am going to go ahead and take my well strained greens so these where Dandelion Greens are. They are gorgeous. They have got a nice little red hue to him and they are well drained we got the bitters out of them and I am going to let these salted just, like you would spinach.

Ok, now you can see how much this has reduced down. And reduced means it’s kind of welter and started to lessen any amount in terms of quantity. So it’s same that spinach would. Now, Dandelion Greens are little bit bitter. So in order to cut that bitterness, one, you have sweetness. Well, the onions if you let them caramelize, they become sweet. The other way is using a red wine vinegar. So I am just going to add a squash of red wine vinegar and that to start to cut that bitterness and also to give it a little bit of sauce. And basically we are ready to serve. The only thing left because we rendered the fat from the bacon, we need to add back the bacon. So, well add back the bacon in crumbles. And this is the way you and your family can enjoy Dandelion Greens. I hope you find something eatable to chew on here today. Have a good day!

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Hi, welcome to GreatCookingVideos.com online cooking show. Tonight we are cooking a Seaside Grill Chicken and Pasta. This is one of my favorite one. Its tasty, delicious and easy to cook. Enjoy.

Beryl: Hi, welcome to Cajun Cooking TV. Tonight we are cooking a Seaside Grill Chicken and Pasta. This is one of my favorite so let us get started. First, we have some ingredients so, I want to go over with you, I have a quarter cup of all purpose flour, two tablespoons of butter. I have some Seaside English cheddar, which is wonderful and then, I have just some regular, yellow cheddar, short cheddar cheese and, we are going to making it with Rotini Pasta. We have the chicken on the grill already. So, let us get started. I have two cups of warm milk, and we are going to start by melting the butter and making a white sauce.

To make white cheese sauce, first, melt a two tablespoon of butter, it is bubbly and hot, and gradually adds in a quarter cup of flower. You want to whisk that will make sure you get all the worked it out. It is like this and then, I gradually add in the warm milk. I have two cups of whole milk and, sparingly add this in and keep whisking. Make sure you get all the lops and, once this is incorporated, I am going to cook this white sauce for eight minutes, eight to ten minutes and then, I melt the cheese.

While stirring the white sauce, bring a medium saucepan of water to a boil and cook the pasta according to package directions.

It has been about eight minutes. I have beautiful white sauce here but to make it flavorful we need to add on some cheese. I have one cup of grated cheddar cheese. Extra short cheddar cheese, and I also have one cup of a seaside Gourmet cheese that we that whole food and it was hard to keep me out of the taster box. So, we have got some and eat this wonderful. So, we are going to melt the cheese, I have got the Rotini pasta boiling. The chicken is getting to be about done. Hey, Mike what it is going to on to that chicken?

Mike: The chicken is been on about 50 minutes now. So we are going to check it all have to be done. I have noticed as we are doing all the time but have you been brought in your food is rare and nobody wants to eat it. As a matter of fact, I just did last night. There is no excuse for it when you spent $3.00 or $4.00, you will meet them all. This chicken is ought to be a 160 degrees. If it is, what brings it in, if it is not were leave without here a little while.

So I just stick this thing in here and the fattest part of the meat. While I could for just a 30 seconds or so. Okay! It is done.

While Mike sliced the chicken breast, I steamed a bunch of asparagus in a deep saucepan with a small amount of water for about 5 minutes. You can also use steamed broccoli.

Female: Hi, we are back. We have got everything cooked so, let us put it together. This is my favorite non-seafood dish. So, let us get started. First, I will cook the Rotini pasta. So, just plate that up. You want to deep plate or a lower plate. Get a couple of skip to pasta their. I am going to make it how he likes it. Have steamed some asparagus, I will just put it and I scale it with another pot inside in the water. So, I am just going to put a couple of spears of asparagus there. We just steamed that for about five minutes. A little bit of chicken. I tasted it, it is so good with the parmesans on there, put a little bit chicken and then, our fabulous cheese sauce. It is creamy and so good. Just pour out over the top and then, I will add a little bit of chopped green onions for garnish, just like that and, he likes a little extra cheese. Mike loves cheese so, we have got sprinkle parmesan cheese across the top here. Does not that looked good. We will give it a try.

Mike: Thank you for joining this and Cajun Cooking TV tonight. Very well made and grill chicken pasta, which is my favorite non-seafood dish and, it is always good. Hope you try the new treat tonight. The seaside cheddar for it is not going to be even better. So, let me give it a try. Oh, is wonderful. Maybe you can just plain truck cheddar cheese and then, we will come out fun. It is always to be the best thing I have ever eaten but with this new cheese it makes it even better, gets it some more good. Thanks Beryl.

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This is another special video. Many people love eating crab’s claws. Those are meant to be delicious and full of protein, and lot of nutrients. Well cooked, crispy and crunchy crab claws taste awesome. However, to enhance the taste you can use something extra while cooking. Check out following video, to find out what extra is used while cooking crab claws.

Tags: low carb cooking, vietnamese cooking, cooking class

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Hey guys, welcome to the show. Today we will be learning some easy recipes from Paula Deen. For everyone, breakfast is much needed. However, due to busy schedule, we get less time to have breakfast. Her recipes are easy to prepare and less time consuming. Lets see what’s she gonna cook today.

Tags: quick cooking, joy of cooking, indian cooking

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Today we are going to see a video on how to cook a romantic dinner. This quick and easy dinner recipe, will definitely going to make your evening romantic as well as remembering. Lets watch the video.

Hi I’m Taya Asimos and I’m Mike C the executive chef of Kitchen on Fire. Welcome to beautiful San Francisco. In each ten-minute web cast I’m going to teach both you and Tanya how to make fun and delicious meals. Each dish is easy to make, fun and delicious. And on top of that we’re going to teach, you tons of tips and tricks to make your life cooking in the kitchen a lot more easy and efficient.
And the best part is that this is a web cast, so you can play this on your computer, your laptop, even your iPod anytime anywhere.
You can even play this right in your kitchen.
Exactly! So lets get started.
Chef Mike C, I’ve always wanted to learn how to make a romantic dinner.
Not a problem, because in this episode. I’m gonna show you how to make a fantastic romantic dinner, along with a real easy to do dessert idea. So lets head back into the kitchen for the start of something delicious.
What I wanna know today is how I can make a romantic meal for someone special.
Well…
What do you suggest I make?

Well…I would suggest that …we show you how to make here this wonderful prosciutto and asparagus, shiitake mushroom risotto with truffle essence.
Sounds delicious.
Ya its delicious, it’s real easy to do and all it takes is hanging out in the kitchen sipping some wine, and a bunch of stirring. You think you can handle that?
I think I can handle that.
Ok good. Well. Lets get this started.
All right.
I’m started firing up my chef’s pan here. Hey are you familiar with hard-anodized aluminum by any chance?
Not hard anodized but I know aluminum is one of the best conductors for heat.
It is, but the great thing about hard-anodized aluminum it’s twice as tough as stainless steel. So now we have a pan that is even heating and super durable. Can’t dent it mess it up, it’s just going to last you a lifetime.
And looks good too. Presentation wise.
Thank you for pointing that out. So we have the pan all fired up here and we’re going to start off with a little bit of butter we’re going to get that melted. And while that’s melting (all right) away let’s throw in our shallots. We got a cup of shallots there mixed up (right) pop them all in. Awesome (they’re in there). And then we have some asparagus…can you put that in?
I know asparagus. This looks like thinner asparagus.
Ya, this is like the thinner the pencil asparagus. If you get this type of asparagus that is the super thick kind you don’t have to worry about peeling it and snapping it we get to use pretty much the whole thing.
Great…saves some time.
And then can you grab the prosciutto. There’s some more prosciutto here that’s all diced up. You could always use a little bit up here…like bacon and cheddar and ham on torano…something along those lines. Ok…you need to stir and stir and stir.
Smell’s really good.
Oh I know. It’s it’s it’s getting amazing in here. And then we have our shiitake mushrooms, which are super earthy and just real great texture to them. The thing that you always got to make sure is that when you’re using this stalky is that you pull out the entire stem. It’s too weedy…it won’t really cook down. But it’s great for making stock. It’s like a vegetable stock.
Oh great! Good idea. Utilizing the entire piece food.
Yeah…so this is going to end up sautéing for about five-six minutes or something along those lines. Ok?
All right.
Awesome. Well Taya you’re doing such a great job stirring the last few minutes that it’s all done. The asparagus is nice and sautéed; everything’s a little bit brown, no cannibalization going on.
Ya.
So we’re going to take that and put it into a bowl cos this is all cooked. We don’t need to finish it up till the end of the day. Take all of that out. There you go.

Ok. So we’re going to put this pan back on the heat and I’m going to add just a little bit of olive oil for flavor. (ok) And we’re going to wind up toasting our rice. We have our boiled rice here that’s already been washed and dried. We wanted to get the exterior starch on the outside it so doesn’t get to clumpy. There’s plenty of starch on the inside of the rice to give us that nice creamy sauce.
So is it really important to toast the rice? We can’t just like mix it around.
No you can’t just mix it. You can’t mix around. You can mix it. Well you have to…have to mix it…or stir it around the toaster so I’m going to teach you the stirring technique again. Your arms might get tired. And by toasting it, what’s happening is that the natural starch that’s in there or IE sugars are going to caramelize and build that depth of flavor and extra richness to this dish.
Sound really good.
I know doesn’t it? So you know you toast it for…oh two-three until you start getting some nut aromas like roasted walnuts or chestnuts…along those lines…and brazing it till it gets a little darker in color. (ok) Ok when that happens…we’ve got lined up. Ladling in (keep on stirring girl)
Oh…keep stirring.
I have some chicken stock here in some white wine. And about a ladle full or two at a time, (oh that’s a great sizzle)
(Oh ya) You forgot…the whole key to this is the stirring…so!
It’s all about the stirring. Keep on stirring. Put in a ladle full or two at a time till it all absorbs into the rice before you can add your next ladle.
Ok.
But you wanna know what the cool thing is again Taya? You wanna see how easy this is?
Yes.
Ok. So after that forty-five minutes happens, and we get all that liquid in for our rice, (humming) it’s going to look like that.
Look at that.
So here we have the creaminess starting to happen here.
Well I like how this is a real group effort. Like if I was going to make this for someone special, the two of us could be doing this together and talking…instead of having one person in the kitchen making the entire meal.
Ahh your talking.
I like it.
So back goes all of our vegetables…those mushrooms and asparagus and prosciutto and such. And I’m going to keep on stirring this. And Taya could you put in a little bit of Parmesan reggiano to finish it off?
Yes.
Awesome.
The whole thing?
Yup…go for it. And we’re going to continue to cook this till it gets real nice and creamy till the cheese melts on and start cracking some pepper girl. (all right) And put a little bit of salt in here.
Smells like pepper.
That’s pepper…she’s the pepper girl.

Ok and the last but not the least, to finish off this dish to give it the piece de resistance, what’s going make it undeniable to anybody who you make this for is one of my favorites, the culinary secret weapon…this is black truffle oil. (ooh) oh ya. You stir that for me?
Can I only get this at a gourmet super market or
Most super markets nowadays would carry this but you can’t find it in a regular Joe grocery store. All specialty stores should have it.
This this looks delicious. What I’m worried about is we’ve used all these pots and pans; the clean up’s going to be a disaster. I mean how romantic is that going to be.
No no no no no it’s not. My infinite circulon is only hard anodized, which is dishwasher safe. So we’re just going to take this, throw it in the dishwasher…done! How easy was that.
Brilliant.
Ya…superb…super brilliant.
Ok so I know that we had some chocolate earlier on. So what ever happened to that?
We did have chocolate. And guess what happened to our chocolate?
Where’s it?
What’s in the magical pottery here?
Oh.
(Humming) Oh it happens to be a little bit of chocolate fondue.
Stop it now. I love it. Can chocolate go with strawberries?
Ya.
This is just finishing off a romantic meal right?
Well, and how much more romantic can you get than this?
Seriously. All right if you wanna find out about more great romantic recipes, like this one, go to circulon.com
Bye for now. We’ll let him stuff his face and I’ll have some of this too.

Tags: french cooking, cooking supplies, cooking for two

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