Julia Child - Cooking With Master Chefs; 104; Lidia Bastianich

The. Funding for this program has been provided by Braun makers of the five in one Braun food preparation center. One machine for a variety of food preparation needs. Braun is proud to underwrite cooking with Master Chefs. By far the. Creators of Farberware millennium never stick stainless steel cookware. For every shot all the women never stick stainless steel. By the Corporation for Public Broadcasting and bi annual financial support from viewers like you. I've always loved real Italian passed as a result. But I never lived in Cook and Italy Not just never felt I have the right touch. So I was just a lighted when Lidia Bastianich invited us into her own home kitchen for a family meal in the lesson. Lydia was born in Northern Italy and by the time she came to New York when she was 11 she'd already been cooking with her mother and her grandmother and then in restaurants with her great on Nina. Lydia kept on cooking when school

permitted and always during vacations. And by the time she married she and her husband Philip she felt that she'd have him. Enough experience for them to open their own restaurant. Now they're owners of fin media one of New York's best and most popular Italian restaurants. She also finds time for lecturing in teaching and living is a great teachers you will see. She's a chef who cares deeply about ingredients and in her first official results role with wild mushrooms she uses arborio rice for tricks like this. It has a pearl of starch in the center and that's necessary for the rice to retain its texture and to hold the flavors of it going into it. The results speak for themselves as a result. Coke would remove about. When one talks about the Italian table pasta always comes to mind as the main staple but certainly Rice has is a second Runner-Up. And today I'm going to do it yourself.

And he's out there with wild mushrooms. Now to do a proper risotto you need the proper rice which is the edible your eyes this is their border rice and arborio rice is a short grain Bryce as a flavoring of course will have the different mushrooms. And today we have about six different kinds there right here. You can use one two or as many as you have the more you have the more flavorful that is certainly the result the will be the first one what I have here is the dry porcini mushrooms. And I have reconstituted this in hot stock. And I let It's steep like that for about a half an hour while I prepare my other ingredients for for the result. This is the porcini mushrooms and porcini because what it looks is a little piglet and it kind of looks like a little chubby piglet. Well a couple for Cheeni you cut off the the bottom part if it usually will have your little bit of dirt or something you just cut it off your brush it off and you brush

it off with with a mushroom brush. If it's really the mushrooms if they are really dirty they have a lot of dirt then I would recommend certainly washing them. But let them dry well before you use them again because you want to concentrate the flavor of the mushrooms and take away the the water in the mushrooms. The next one is the oyster mushroom and usually the oyster mushroom will be in a cluster like this and I will have. One main attachment to the two that it grows on. On Wood on trees and you take that away and that is the tougher part and usually will be fairly clean. Now. Whatever you see that that this sort of the the tough core take all that off because that is the tough part. And I think if they're small they're just nice like that you don't you have to cut them. They sort of shrank a little bit when you when you cook them. Next there is the sheer tacky mushroom the Chautauqua mushroom has has a little stand here would cut that off. That is tough. What you're

discarding if it's clean of there to say that that's good for stocks. Just save it wash it and put in a freezer and reuse it at some later time. The next one is the Shantaram and this one is a little bit dirty. We had one washed and ready to cut. I think if you leave different some smaller some larger It also plays nice and that in the risotto itself of course texture as far as the actual visual. Necessity of Pan. Little bit of olive oil. From life. First let them simmer slowly to get the water evaporating water and concentrate the

flavor. The mean time will begin with the result. Of the olive oil. I think there is also something that people shy away from and they feel the true cost of living it's very labor intensive and very sensitive. It really is not if you understand some of the principles that we're going to talk about and if you understand it that is also itself. Yes you have to be close by but you can be doing other things as well. Rule a little salt of the onions and while those so tame will chop the Shylocks the Shylock takes about half of the time of of cooking those the onions do so we'll have them about half the time. Up. Up up up. Up. Lower the flame another day. And I will begin to add the rice

it's important that that we first toast to Rice and the starches that are in there are released slowly and continuously. And at this point you have to stay close to that to the pot and you have to mix continuously because you want all of the rice talk to have contact with like the heat and be toasted. OK there the rice is toast and you'll be able to tell that their rice is toast because it is getting a little golden and it is sort of loose loose nice and dry your lecture in the sense of actually mixing it you will sense how it hits the pot is a little plain when you found that it's jealous of and dried. OK we'll add the white wine to it. You left your wife completely be a dog by the right.

And the Pack will be the next one that will go in that it's very important also that the cost be always boiling temperature and that any liquid that you add to the result will be at the boiling temperature because the starters are being released and you don't want them to be late if you add something cold they would get starch and would get lumpy so you want this sort of free flowing amalgamation to happen and that's with all the temperatures being the same. And another you want to talk a little bit all the time and continue. I'm beginning to smell a nice aroma of the mushroom. I mean if it is just about that we have evaporated all the excess water from them and getting to the pulp of a little closer than we've had for the appropriate time. To lower the flame a little bit. Always keep it perking it always has to be on a boil and I do lower it a

little bit so it doesn't scorch on you. This point I'll add the reconstituted porcini mushrooms. Chopped them fine. And inevitably they they will always have a little bit of grit or a little bit of sediment. So either. Pastor you need the juice through a cheese cloth or a coffee filter or I I usually just leave a little bit at the end I don't put the whole thing I let it settle and then I just leave a little bit about the juice at the end. This.

From the. White House and. The rest of the. And I think whenever you before you were to gather all those and all that has taken place there's a lot of intensity in flavor in that little. Now as you can see I could be doing other things with the result of all and. But you do have to come back. Every few minutes. Some are some of the questions that I get asked most often is when do you add the liquid to the rice. Well in the first

half when one the wine has been completely absorbed in the Rice begins to slightly stick to the bottom you add the first start. And thereafter. When the rice is just about to be dry and just about slightly touches begins to attach itself to the to the bottom of the pan. Then the next. Stock should go in. But it's not a few seconds before or after it's not all that cool show. In in there. We will use the. 100 percent cow's milk and. I guess the king chooses its use in an awful lot of pastimes and result. And it is just wonderful. And again the problem is a food that's ready to eat pre-digested vary so you add it to the risotto after it has been removed from the fire.

The same as the butter. I will add the butter after I remove. The rice from the fire. At. The bottom. And I'm going to month Kyra. And the cat it is. I guess amalgamate is the word to amalgamate the butter. Into the. Starch and. And rice. And then the last is the cheese. Before I do that though I'd always like to taste a little bit. Maybe a. Little drop of. Salt still always thinking that you have to put the cheese in yet. And that's a bit salt. Rush past birth. Pepper is another element that you add. After the cooking process is done.

Otherwise it does release a certain bitterness. To the food. Oh. If your doctor is. At this point al dente as you like it and it is a little bit. If you leave it alone. But you could stay like this for I would say a maximum of one minute while you prepare the dishes or something else it is perfectly fine if you have it. If you have left a juicy enough. Serving platter nice and warm. And poor that is all to write on. Very simple question. I mean I don't think.

The. Answer. That's really Barbara. That was the best ever. It's rich and we meet the Russians suspended in the sauce as Lydia says you have to watch it don't let it cook and once it's ready serve it immediately. LIVE is next. This is a great demonstration of how to cook pasta the real Italian way. I got lots of good advice here and I think you will too. Now here is all I can tell you with broccoli dropping and sausage. As an Italian chef I have the opportunity of working with many wonderful ingredients but pasta must be my favorite. Fresh pasta dry pasta the both wonderful verse of tile interchangeable and to just make a great meal. It will now prepare out a kit that would but I'll call it the APIC. The ticket is a dry pasta.

It's called a kit the because it's what Ikea is the ear and it resembles the ear. And it's a piece of pasta which is pressed with the tom on a wooden surface and it creates this little pocket in here collects all the sauce. And it's and it's just wonderful and matches very well with the broccoli the APA and the sausages. We will first take the sausage out of the casing. And this is a sweet a time in sausage if you prefer to have a little spicy one that's perfectly fine. But when you take it out of the casing you get it nice and crisp all over. Now. We will. BROWN The sausage. Then I'll show you how to clean the broccoli that app and. The barcode of the output is. It's a version was a very unique question. Very talented it's wonderful

it has that sort of almond butter flavor. And I don't know exactly but to me it feels a cross between broccoli and mustard greens and turnips. This is how you will find broccoli happen usually in bunches like you would asparagus. What you're trying to do is you claiming it is take the large stem the big leaves and peeling that lightly like you would an asparagus and just grab a little bit and just pull and it will tell you when you've done the job. Again here cut off the bottom part and always pull the string.

You know basically would what you would like is a Clarets with a little bit of the term to be left over. Try to always get a nice tight ones. Avoid the open ones with a flower that is a bit of difference in intensity of flavor. A BROWN Well we get all the excess fat out of them. Let me count. Again. Garlic. Has the garlic like a growl of brown. I like just a touch of the salt at this point and then I'll continue on for the next five and add some more.

Time will drain the access access out of it. Then. Add a little bit of the fresh olive oil then. Cut the broccoli that happens. I don't crane it left left but let a little water remain in the butt off and get out there when you wash it. You'll need that just to clean it. When you add it for the vine. At this point the little bit of salt a little bit

crush it. You cover them with love that stupid perfume and the water is boiling with some salt and. Geoduck you. Mix immediately the pasta then cover tightly and bring it back to the boil. While waiting for the. Pastor to come back to the boil. Let's finish the sauce lead provider. Now the origin of this dish is. And they did not use butter but I added just for the extra taste. You could omit it or use it outside the. Stock. And this should be their chicken stock or a life. Label.

Think of that. As the back to the fast. OK in fact schoolboy Thanks said at this point I just leave the school there. Covered as much as possible so it will continue to boil but it won't overflow. Let's see how the sausage is doing. Very good and let it simmer like this. But you want to properly wrap it still to have a nice and crispy all day there. There are not many ingredients in this dish so every greedy and really counts and in this case we're going to use cheese because you know it is an extremely intense cheese full of flavor and it really hurts the broccoli the bitterness of the broccoli the APA very well. Well. Great Sam. And I like my cheese grated at the minute. It

doesn't take long grated before hand just before hand or even grated on the pasta when you're serving I think it's a nice gesture. A lot of people watch the process they have drained it. I don't particularly like the idea I don't need to like think it's right. Pasta when it cooks it has a little bit of the starch coating to it and put that coating of starch is where the sauce will lead here. So precisely that's what you want in the pasta. In this case strain well the past and. The all to the sauce. And again here you can pull some sauce on the side to top the dishes. When you're home. When you serve it. But in in this case the sauce is supplied uniform in Saul's small pieces and it sort of spreads all over the past. Again.

I like to add some heat this way the pastor will absorb it still cooking all of it I left a little dent that will absorb the sauce into it while it's cooking and you'll have a much more flavorful plaster. What you want you want a marriage of the tool you want and he sion you want the flavor to be homogenized throughout the past in the sauce so therefore sometimes taking a pass to put him in a bowl and just pour in the sauce over will not do that. So take that extra minute or whatever it takes and really makes a big difference. Close the flame and then and the cheese but that. Again. A nice warm plate. OK we have substantial amount here. Pastor Sometimes you have a feeling that pasta should be used only as

appetizers or as a beginner's about it's not really so. I can remember that maybe half of my meals were done courses pasta and they're wonderful. Yes you want to build it up a little bit more with approaches and want to be a meat sauce to the pastor. But pasta as a main course all the salt as a main course with a wonderful beginning and maybe some cheese and fruits at the end could be just wonderful. Lydia's kitchen was filled with the aromas of all this great food a real Italian family meal right here in the U.S. of A. Everyone gather around the dinner table having a good time. Three generations a couple of friends. This is a way to live and eat some of the house. Joseph Lee grandmother everyone. And here is Philip she lived in this house. It's the techniques of Raftery here but knowingly and lovingly.

This is Julia Child for cooking with Master Chefs. After Tito. Detailed recipes from this program are a bannable in a printed transcript to order a copy you may call 1 800 5 8 2 1 8 0 0 0 or order by mail. Please request the program number on your screen. Funding for this program has been provided by Farberware creators of Farberware millennium never stick stainless steel cookware durable Farberware millennium never stick stainless steel. By Braun makers of the five in one brand food preparation center one machine for a variety of food preparation needs Braun is proud to underwrite cooking with Master Chefs by the Corporation for Public Broadcasting and bi annual financial support from viewers like you. In the. Us.

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