Questions and Football Recipes

This week Joe and Barbara talk about some of your burning cooking questions.

Q: How do I make the perfect Brown Butter Sauce?

A: Make sure the butter is room temperature. Use a iron skillet and heat the skillet until it is very hot. Once it is heated remove the skillet from the heat and add a heaping spoonful of room temperature butter. Spread the butter out slightly, making a well in the center. Allow the butter to melt and begin to bubble. Then add some fresh sage, the flavor of the sage pairs nicely with the butter. Once the sage begins to curl at the ends add more butter and once again place the skillet over the heat, until melted and it begins to bubble. Then add the cooked pasta and coat, serve immediately.

Q: Are Bay Leaves edible?

A: No, you can choke. Bay leaves bring a great deal of flavor to soups and chicken dishes, however, they do not break down and fall apart. It is best to remove them leaf from your dish prior to eating.

Q: What is the best way to make a rich flavorful stock and can I freeze the stock?

A: Yes, you can freeze the stock. Stock can be made out of many different vegetables. It is great to use what is fresh and in season, allowing for the best flavor. Take a pot of water and add the vegetables of your choice. Joe suggests celery, onions and carrots. Bring to a boil and then allow to simmer for a few hours, drain the vegetables from the liquid and you have a vegetable stock. This can also be done with leftover chicken bones and parts or even with seafood shells. When freezing the stock mane sure the liquid has completely cooled.

Q: What is the best way to use Ricotta Salata?

A: Ricotta Salata is fresh ricotta that is placed in a basket or cheese cloth and dried, then soaked in a salt brine. Joe suggests grating the cheese over pasta. He also suggests making a Pasta Norma with penne, eggplant, fresh tomato sauce, fresh basil and grated ricotta salata. You can also use the ricotta salata on a cheese board as well.

Q: Spaghetti Carbonara and Fettucini Alfredo, how do you make it taste authentic, like it is made in Rome?

A: Carbonara means coal maker, it was invented in Rome. It is made with fresh eggs, pecorino romano, black pepper and cured pork cheek. Take a pound of pasta and boil it. Then take about eight eggs and crack them into a bowl add about 3/4 lb. of grated pecorino romano cheese and a handful of course black pepper then whisk together. In a sauté pan add the cured pork cheek or pancetta and brown. Once the meat has browned and the pasta has boiled add both hot ingredients to the bowl of eggs and cheese, toss. The heat from the meat and the pasta will cook the eggs.

Alfredo was also made in Rome. It is made with fresh egg fettucini, reggiano parmesan butter, and grated parmesan reggiano cheese. Cook the pasta and then add to room temperature parmesan reggiano butter and toss. Sprinkle with black pepper and top with the grated cheese.

Joe and Mike talk Giants and Kansas City football and give us our weekly football recipe.

Kansas City is know for BBQ, the sauce is thick and sticky with a sweet, smokey flavor and a kick at the end. Give this recipe a try tonight.

6 Cloves of Garlic, smashed.
2 teaspoons of Tomato Paste
1 tablespoon of Chili Powder
1 tablespoon of Paprika
1 teaspoon Crushed Red Pepper
1/4 teaspoon of All Spice
Ground Cloves
Dark Molasses
Dark Brown Sugar
Soy Sauce
Worcestershire Sauce
Dry English Style Mustard
Bay Leaf

Heat over medium heat for about 30 minutes, once reduced and thickened add to the top of your ribs before serving.

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