2 tablespoons
olive oil
1 teaspoon chopped shallots
2 pound ground chuck
1 pound ground pork
1 pound ground veal
1 pound pancetta, chopped coarsely
2 small shallot, julienne
1.5 carrot minced
1.5 celery stalk minced
5 tablespoons Sundried tomato paste
3 cups meat broth, hot
1 cup heavy cream
salt and pepper to taste
1 pound fresh pasta
Directions:
1. In a
large deep sauté pan, heat the olive oil over medium-high heat.
Add beef, pork, veal and pancetta and cook until all the meat is lightly
browned. Drain excess fat and add onion, carrots and celery be sure to
cook them brown but not black. Lower the heat to medium and cook, stirring
until the onions are translucent and the carrots and celery are softened.
Taste for a sweet flavor
2. Stir in the sundried tomato paste, turn the heat to high and add one
cup of the hot meat broth. After the third cup of broth evaporates-add
the remaining 3 cups of broth-lower the heat to a simmer and cook uncovered
until sauce is thick approximately 2.5 hours.
3. Add the cream and simmer for 5 minutes. Season with salt and pepper
to taste. Bring a pot of generously salted water to a boil, add the pasta
and cook until al dente. Sprinkle with grated cheese
Show 902: Small Bistro’s in a Big City Chef Joseph is driven around
NYC in a 1957 cab and learns what Peasant Style food is all about. Then
it’s off to the kitchen to cook Pasta Amatriciana
Pasta
Dough 101
2-1/4 cups
all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon lukewarm water
Directions:
Place the
flour on a large floured surface.
Make a well in the center. Break the eggs into the well.
Add the salt, oil, and water. Beat the mixture in the well with a fork.
Using a fork, gently start to work the flour into the liquid.
Continue as directed above for Plain Pasta Dough.
Show 903:
Celebrity Chefs’ in Central Park NYC If one too many cooks spoil
a meal; what happens with 35 chefs at one event? Lots of food, creativity
and color are just some of the few things presented on the Picnic basket
show. Bring a blanket and your favorite dish because it’s off to
Central Park we go.
Baked
Pork Chops
6 pork chops
1 teaspoon salt
2 tablespoons drippings
1 shallot diced
1 cup rice
1 can cream of chicken soup
1 cup milk
1 teaspoon truffle oil (optional)
Directions:
1. Brown
chops. Put chops into a baking dish. Cover with onion, if desired, and
then cover with raw rice.
2. Combine
soup and milk. Pour over. Cover tightly. Bake at 350 degrees F for at
least 1 hour.
Show 904:
Regional Cuisine and Hometown Favorites There are many dishes that can
bring up wonderful deep family memories. Join Chef Joe as he recreates
some of his family’s secrets with some added flavor such as twirling
pasta with olive oil.
Leek
Soup Peasant Style
6 ounces
chorizo diced
2 tablespoon olive oil
2 shallots diced
4 cups turkey stock
2 potatoes, peeled and sliced
4 cloves garlic peeled and diced
1 bunch kale, trimmed, washed and minced-Be sure to wash good!
Freshly ground black pepper, to taste
Directions:
1. Heat a
small skillet over medium heat. Add chorizo and cook, stirring, until
browned, about 6 minutes. Drain the chorizo and keep in oil.
2. In a heavy stockpot, heat oil over medium heat. Add onions and sauté
until softened 8 minutes. Add turkey or chicken stock, potatoes and garlic
and bring to a boil. Reduce heat to low and simmer
3. Transfer the potatoes and garlic to a bowl; lightly mash with a fork.
Return to the soup and bring to a simmer. Stir in kale, a handful at a
time. Simmer for 5 minutes, or until the kale is tender.
Show 904: Good Jazz and Great Food and music are a marriage made in heaven.
Join us at a diner that combines food with jazz. From the décor
to the bar where oysters are shucked, you will enjoy this show.
Sausages
2 pounds
pork loin, trimmed of all fat
1 tablespoon kosher salt
1.5 teaspoon granulated natural sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground mace or fresh thyme
1 teaspoon ground ginger
.5 cup heavy cream
Collagen casings (only)
Directions:
Cut meat into pieces suitable for your grinder, kitchen aid is good for
this.
Combine meat,
salt, sugar, pepper, mace, and ginger in a large bowl-not stainless steel.
Put the mixture through the grinder. Add Heavy Cream; knead to combine.
Stuff into the casings, making 5-inch links.
For the grill:
cook over a medium flame until no pink remains in the center and the internal
temperature reaches 165 degrees. Could let sit in melted butter until
ready to be served
Show 905: Eating Sweets on a Daily Basis Leave room for dessert! After
watching this show your sweet tooth will be begging for more. Chocolates,
caramels, nougats and taffy are only some of the things that you will
see.
Chocolate
Chip Cookies
1 cup white
sugar
1 cup packed brown sugar
1 cup butter, softened
2.5 large brown eggs, beaten
1.5 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2.5 cups semisweet chocolate chips (Marich Chocolate works the best)
1 cup chopped nuts if needed
Directions:
1. Preheat
oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs
in a large bowl by hand. Stir in flour, baking soda, and salt. The dough
will be very stiff. Stir in chocolate chips and pecans if desired. Drop
dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown.
Show 906: Fresh Pasta with a European Twist Walk with Chef Joe as he visits
a popular eatery called Roc. Come inside and experience wonderfully art
crafted pasta from the people who do it right. Frutta di Mare, Orrechiete
con Pesto all served hot and all served with love!
Pasta
Alfredo with Pancetta
1.5 cup butter
2.5 cup heavy whipping cream
1 cup grated Parmesan cheese
Pinch of salt
1/8 teaspoon pepper
1.5 cup minced pancetta cooked and strained
chopped fresh parsley
Directions:
1. Heat Butter and whipping cream in 2 quart saucepan over low heat, stirring
constantly, until butter is melted and bubbles are thick! Stir in cheese,
salt, and pepper. Sprinkle finished dish with parsley.
Show 907-
Old World America with Today’s Food A visit to an old historical
carriage house in NYC will blow your mind. This house hasn’t been
touched since 1824. The bar is original and still has the wood used to
tie the horses to the staple. Find out how a creative restaurant is transforming
old world into new.
Sheppards
Pie
2 lbs ground
round beef
1 shallot chopped
2 cups vegetables - chopped carrots, corn, peas
2 lbs potatoes (3 big ones peeled and diced)
10 tablespoons butter (1 stick)
1 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice
Directions:
1 Peel and
quarter potatoes, boil in salted water until soft
2 Sauté onions in butter until tender over medium heat (I like
them light brown). If you are adding vegetables, add them according to
cooking time. Add corn, carrots and peas either at the end of the cooking
of the onions, or after the meat has initially cooked.
3 Add ground beef and sauté until no longer pink. I generally like
to cook the meat until brown heavily. Add salt and pepper. Add Worcestershire
sauce. Add half a cup of beef broth and cook, uncovered, over low heat
for 10 minutes, adding more beef broth as necessary to keep moist. Mash
potatoes in bowl with remainder of butter, season to taste. Place beef
and onions in baking dish. Distribute mashed potatoes on top. Rough up
with a fork so that there are peaks that will brown nicely. You can use
the fork to make some designs in the potatoes as well.
4 Cook in 400 degree oven until bubbling and brown (about 35 minutes).
Broil for 3 minutes if necessary to brown.
Show 908-
Aged Black Angus Steaks did someone say large portions? Join Chef Joe
as he searches for the ultimate rib-eye steak. You will learn why it is
important to have the right amount of Marbling in beef.
Garlic
Steak
1 cup butter
2 cloves
of garlic peeled-Roasted 4
cloves garlic, minced
4 thick flank
steaks
coarsely
ground salt and pepper to taste
Directions:
1. Preheat
grill for high heat. In a small saucepan, melt butter or olive oil over
medium low heat with roasted garlic and minced garlic. Set aside.
2. Sprinkle both sides of each steak with salt and pepper. Lightly oil
grate, and place meat on grill. Cook for 5 minutes per side with a high
seal and a small amount of oil. When done, transfer to warmed plates.
Brush tops liberally with garlic butter, and allow to rest for 3 minutes
before serving.
Show 909-Wine
Bars and Small Tastings The party starts here! Small portions, fun atmosphere
and great food. A chef from Italy shares his deepest secrets on how he
was trained in the business. What makes this restaurant special is the
décor. Check out these hand selected ornaments and the time it
took to put things together.
Shrimp
Risotto
5 cups seafood
broth
1 cup dry white wine
4 tablespoons butter; 2 to be used first, and 2 for later
1 tablespoon grapeseed oil
1.5 of a large onion minced
3 cloves garlic and shallots-minced
2 cups Arborio rice
16oz. medium-sized shrimp deveined and de-shelled
1/2 cup peas, either fresh from the pod or frozen ones that have been
defrosted but uncooked
Directions:
1. Heat the broth in a sauce pan on top of the stove until it’s
almost boiling. Put a large, heavy pot on medium heat on the stove top.
Add the oil and 2 tablespoons of the butter. When melted, add the garlic,
shallots and onion and cook for 1 to 2 minutes, until the onion begins
to turn translucent but not to brown.
Pour the Arborio rice into the large pot with the onions and stir it gently
with a spoon for a minute to get all the grains coated with the oil and
butter. Pour in the wine and keep stirring until it soaks completely into
the rice. Keep the burner on medium heat and stir frequently as the broth
cooks away-don’t let it stick to the bottom!
After about 10 minutes, when the broth is mostly absorbed, add the rest
of the broth and continue to cook. Stir frequently.
After about 12 more minutes, or when the rice begins to thicken again,
add the shrimp and peas. Cook for a final 2 to 3 minutes or until the
shrimp (if raw) turn white all the way through. Sprinkle with chopped
parsley and drizzle with truffle oil
Show 910-Culinary
Artistry on a plate downtown Down the narrow streets of NYC around the
corner from Bleecker street you will find Tre restaurant. The color and
plate decorations are as important as the flavor of the food. Chef Joseph
takes us back to his kitchen to show us Picasso’s favorite pizza.
Brooklyn
Pizza at Home
Basic Pizza
Dough
1 tablespoon active dry yeast
2 cups warm water
3.5 cups flour
1.5 tablespoon extra-virgin olive oil
pinch of salt
The temperature
in the room should be around 68–75 F (20–24 C) for the Dough
to rise properly.
Mix it all
together. Spread on the dough. Top with your favorite toppings.
For the Dough
1. Prepare a bowl of warm water, eggs, sugar and yeast. Let sit for 10
minutes.
2. Mix with flour, salt, and water.
3. Use your hands to knead the dough. Knead until smooth and make round
balls about 6" in diameter.
4. Coat with olive oil and place in large bowl. Cover with kitchen wrap
and let sit for an hour.
5. Make your dough into the shape of a pie. It is now ready for assembly.
Show 912-Formal
Dining for 50 Successful years Classic dishes in an old world setting
with Park Avenue on our side. The most delicate of Filet Mignon is served
with a sliver of Foie Gras. In this show we will show you the science
and the art behind chemical food products that add shapes and decorations
to dishes
Good
Cut of Beef
4 filet Mignon,
6 oz. each
Freshly cracked ground pepper to taste
3 tbsp. olive oil
3 tbsp. finely chopped shallots
1.5 cup Merlot wine
1 c. fresh beef broth or demi glace
5 tbsp. butter
1 tsp. flour
2 tsp. chopped parsley
Directions:
1. Sprinkle meat on all sides with pepper. Heat the oil in a skillet;
when smoking, add the meat. Cook over very high heat - about 5 minutes
each side or until brown. Add the shallots.
3. Add the wine and cook over high heat; add the broth and bring to a
full rolling boil. Add a little salt and pepper to taste. Cook until reduced
by half.
4. Meanwhile, blend 2 tbsp. of butter and flour in a mixing bowl. Stir
it into the simmering sauce and cook briefly. Pour sauce over the meat;
serve immediately.
Show 913-Prime
Juice King of Steaks So many BBQs. Does cooking with coal really add to
the flavor of your meats? According to Chef Joseph it does and he’s
ready to prove it. Inside our backyard you will learn some helpful secrets
about grilling steaks and other food products using coal grills.
Rib
Eye-Juice King
Ingredients:
2 Ribeye steaks, 12 ounce each-Off the bone
3 tablespoons Butter, softened
1.5 teaspoon Garlic, minced
5 tablespoons Blue cheese
Directions:
1. Mix together
the butter, garlic and blue cheese. Set aside. Grill the steaks to the
desired temperature. Top the warm steaks with the butter. Broil the top
to cook the garlic. Serve immediately.
Pasta
From The Gods 