Transcripts For KCSM RTE News Six One 20130802 : vimarsana.c

Bella sera, wines of italy. By king arthur. King arthur flour asks, whats your reason to bake . King arthur, since 1790. By anolon gourmet cookware. For the home cook who demands professional performance. Anolon. By valley fig growers, Sweet Additions with blue ribbon orchard choice and sunmaid california figs. By hansgrohe. Kitchen, shower, and bath ideas since 1901. And by mcevoy ranch organic extraVirgin Olive Oil. Joanne i was really thinking about what are the dishes that i love to teach my students. And i think probably it would be the simplest dishes with the biggest wow factor. And im hoping to wow you a little bit today lee. Leigh okay. Joanne leigh is in the healthcare profession. And, do you like to cook . Leigh i do, i love to cook when i have time. And i really try to cook healthy, healthy things. Joanne oh, thats good me too. So, this is a salad that i happen to absolutely love. I mean i really do love it and i love oranges so thats where were going to start. These are navel oranges you can tell. Theyre called that because they have that little bit right there that looks like a navel. Leigh they have a navel. Joanne exactly. So, youre going to take the orange. And what youre going to do is to cut off the bottom and the top, just like that, okay. Now, with the cut side down what i do is i take a small knife, and im cutting around the edge and down to the bottom, so like this. And you can see that youre following the line of the orange. If youre leaving a little bit of the white dont worry about it. Leigh thats alright, thats a lot of white. Joanne thats a lot of white. You want a little bit, take off a little bit more. Now you want this, look at this leigh, in more rounded motion kind of youre following the contour. Dont worry about the bottom we can always fix that. So, with my knife i just remove all of that white pith. Leigh okay. Joanne now, why do i want to remove the white pith . Leigh its a bit bitter right. Joanne it is a little bit bitter exactly. Leigh so, what are we going to make with these oranges . Joanne i thought wed do this salad with oranges, picholine olives, and also some avocado. Leigh that sounds great. Joanne itll be really, really good. Now, what i do next is i cut across. And i love navel oranges because theyre seedless. But, you cut across into thin slices. And sometimes you come across one or two seeds but for the most part theyre seedless. I see i had one seed in this one. Leigh you got a couple. Joanne and then we can place these oranges right on the platter. What we can do is just to grate a little bit of this orange zest. Now, one of the ways that you can do it is just like this to hold the orange in your hand and just go back and forth. And this is kind of nice because this catches the orange zest, probably a teaspoon or something. Try that. Leigh okay. Joanne now, when youre zesting you want to make sure that you dont zest the white part, just the color part of your orange, lemon, lime whatever citrus youre using. You can put that right in the bowl. What well do next is were going to cut this in half. You can cut it. And then we can juice this right into the bowl. So, were making a vinaigrette and the vinaigrette will be made. And that is it would seem like youd want to do it that way. Leigh it fits in that way but then the juice might get us, huh . Joanne exactly. So, turn it over. Leigh okay, other way. Joanne exactly, good. Listen it would seem that way to me too. But, try this youll love this. Leigh you dont want to be wearing this. Joanne juicer, good, thats excellent. Now i love avocado. Leigh i love avocado as well. Joanne it gives you this wonderful kind of richness and creaminess to the dish. So, well set this aside for our vinaigrette and now well work on the avocado. I like to take a big knife and what i do is i start on the top and i cut right around the pits. So, i cut from the top right to the pit. I go right around the outside and i meet it on the other side. Great, thats perfect. Leigh okay. Joanne and then what you can do next is just to twist. Sometimes mines a little more even this time i made one small and one large but thats fine. Leigh yeah, same here. Joanne it might be a little harder to get the pit out but what i do is i take my knife and i tap right into the pit and i turn it. It might be harder because of what i did. Yours will be easier. See, i mess up okay wait, wait. Leigh oops. Joanne okay let me show you something. Leigh okay. Joanne alright. Leigh a little carried away. Joanne tap and then turn. Leigh twist that way. Joanne twist, so once again take your knife and tap into it. Leigh twist, and twist. Joanne and todays class was really all about some really fun ingredients that were really very sensuous but they were also things that were new to leigh. And i thought, you know, that really made them kind of fun and more interesting. You can take your spoon and then just go right around the edge of the skin just like that and then cut side down. Alright, so, next what you can do is take your knife and cut your avocado into slices. And i would say theyre probably abut a quarter of an inch thick. Okay and you can take the avocado and just place those slices of avocado right on top of the oranges, with these. And next well continue on with the vinaigrette. Now well add a little bit of balsamic vinegar. So, i would say a couple of tablespoons. We want some acidity. But this is going to be a little bit sweeter so, thats perfect. This is a little bit sweeter because of what were, its more of, you know, the fruits and, you know, the citrus and the avocado. So, i want to keep this on the sweeter side. So balsamic is a perfect vinegar. It has a little bit less acidity to it. Leigh okay. Joanne so, now a little bit of extra Virgin Olive Oil, probably double the amount that you use for balsamic, good. Okay, lets add a little bit of salt. Leigh okay, a pinch. Joanne well test that and see how it is. Leigh okay. Joanne and then i like to add a little bit of honey. I would say maybe a teaspoon or something of honey but thats really to your own taste. Alright. And then you can add just a little bit of pepper. Leigh a touch. Joanne not too much, thank you. Leigh that good . Joanne and then you can whisk that together. Now, because its got honey which is a little bit more viscous, you have to really kind of whisk it a little bit more to break up that honey. There you go. Leigh thank you. Joanne see how that is. Leigh its really wonderful. Joanne excellent. Okay, now that weve got all of the components what ill grab is a spoon. And spoon some of that vinaigrette right over the avocados and also the oranges. We wont use all of that but probably three good spoonfuls. Thats going to be delicious. Isnt it . Excellent. I think you can stop there, yeah. Leigh okay. Joanne and now we have some picholine olives. I thought it would be really nice to just take a few of those olives and right around the outside. And i thought a little bit more citrus to tie it all together. Leigh okay. Joanne and have you worked with these . Leigh and are these, are these cumquats . Joanne they are cumquats exactly. Leigh okay thats what i thought. Joanne i love them. And cumquats are wonderful. Theyve got some, theyre kind of acidic but theyre sweet at the same time. And you eat the whole thing, you eat the skin and everything. Leigh okay. Joanne so, what i do is i take a knife and just cut those into really small slices. Sometimes you come across a seed. Its not a big deal because the seeds are so tiny. So, you can just cut these into little thin slices. You can take these and just sprinkle those. Isnt that pretty . Leigh oh very pretty. Its beautiful. Joanne its very different than your lettucetomato salad. Isnt it . Leigh absolutely. Joanne okay, i think now all we need is one more thing. I kind of got inspired. And i thought this would be really nice. Leigh oh, now what is this . Its flowery. Joanne boy. Lots of new things. I know, i have some flowers. I went out on the deck and i just picked some herbs. Leigh wonderful. Joanne but thats kind of nice that you can do that, but this is chervil. Leigh okay. Joanne and youve got to taste this because chervil is wonderful. Its the most delicious. How do you like that . Leigh mmm, its really good. Joanne isnt it . Leigh its almost like a licorice. Joanne it is. It has a slightly licorice flavor almost a sweet licorice. Leigh yeah. Joanne and then i picked some flowers because i thought that would be absolutely beautiful. But its very feathery. If you dont have it, dont feel like you cant make the salad. Just use some italian parsley would be fine. Or just eliminate it. Leigh yeah, but this is delicious yeah. Joanne but just look pretty this will look on the top just a little bit of chervil. Leigh really quick and easy. Joanne good. Leigh are these flowers edible. Joanne yes they are absolutely edible. Leigh so lovely i almost hate to taste it. Joanne i know, mess it up. Leigh yeah its beautiful. Joanne putting it together with the chervil will be so delicious. Look at how pretty that flower is. Ive got to have the avocado and cumquat together. Its fabulous. Leigh you could really taste the honey. The sweetness of the honey came out when combined with the oranges. And the avocado, it was just delicious. But the, the cumquats, that was the wow part of that salad because they are really tangy and kind of tart. [ music ] joanne alright, were going to start first of all by heating up some fish stock or bottled clam juice. Now, what im using is just bottled clam juice because you can go ahead and buy that and that makes it a whole lot easier. So, you can place that in the pan. You want to bring that up to a boil. And im going to cook some clams and mussels. I think theyre really, really delicious. Leigh i eat them all the time at the restaurant. Joanne oh you do . Leigh i just never do them myself. Joanne well i think after this. Leigh ill branch out. Joanne you will. Alright, you can see that this is now starting to boil. And what i like to do now is just add these to the pan. Its great if you have a cover thats glass. And, ill tell you why. You can see, usually you can see pretty well. And you can see when those clams and mussels open up. So, i like to take tongs. Weve got a little condensation now but you probably will be able to see. And i remove those as they open otherwise i find that they get overcooked. So, as you see it open what you do is you remove that. Leigh this one. Joanne yeah. Leigh right there. Joanne and if you get the liquid in the bowl too. Leigh okay thats fine. Joanne its fine. Leigh and they all opened, excellent. Joanne so, next we just add all of those mussels, all at once. Leigh and do you, do we need to cover these or just . Joanne you know, they will come back to a boil very quickly. If you want it to come back to a boil more quickly you just put the cover right on the top again. Leigh oh those were quick. Joanne yeah thats the great thing about mussels. Theyre really, really fast. And sometimes what you want to do is give them a good stir and sometimes that just jars them a little bit and they just start to open really fast. Leigh wake them up, perfect. Joanne good, lets see. Leigh yeah, this one here doesnt seem to want to open. Joanne hows the other one, i think that one is. Leigh this ones coming. Joanne oh good. Thats done. Lets see, that last one, i think were probably going to throw that one out. Leigh okay. Joanne and if you find one that isnt open, and its been in there for a while its usually probably dead. So, you want to throw that one away okay. Leigh okay, i always hear that. You dont, you dont want to mess with it if theyre staying closed. Joanne right. Leigh theres probably a reason. Joanne exactly. Leigh it stays closed leave it be. Joanne so, what well do now is just to pour this liquid right over the clams and the mussels. And were going to work right in this pan. Now, let this mixture cool and well set this aside. So, chopping an onion, have you dont that before . Leigh okay i have done that before. Joanne okay were going to check out your technique. Leigh okay. Joanne alright, so, weve got a nice big onion, there you go, and a nice big chefs knife. Leigh alright. Joanne i love this size knife by the way. A nine inch chefs knife is a great knife to use for this. So, perfect, cut side down, no. What you want to do is cut side down. This is important. Leigh okay. Joanne this is the stem end, this is the root end. Lets keep this together. Leigh okay, okay. Joanne just cut through it. Leigh that makes sense so were going to have it. Joanne dont cut that off, yes. Perfect. Now what we do next is you can remove the skin. Leigh okay. Joanne you can remove that first layer. Leigh yeah. Joanne thats fine. Now, with a few parallel cuts youre going to cut towards the root end. So, just like this in a sawing technique you just cut back and forth keeping the tips of your fingers on the top. Good. Excellent and cut straight across. Dont cut too far down or youll cut that first slice right off. Now, do one more parallel cut. And depending upon how fine you want it, if you want it to be really fine you do several parallel cuts. Leigh okay. Joanne now what you do is the tip of your knife towards the root end and with several parallel cuts you can just cut all the way through. Dont cut through the root end though. Leigh got you. Joanne now, turn it so that the first cut side is to your right hand and then you just cut your onions so youre dicing. Good lets add some olive oil. You can add a few tablespoons, maybe about three to that pan. Lets turn this on again. Maybe a touch more. Good. So, im using an extra Virgin Olive Oil for that. And then you can add these onions. Weve got lots. We may not use all of these. Now, with a wooden spoon you can stir that. So, go ahead and add a minced clove of garlic. And you can add some crushed red pepper flakes. Leigh okay. Joanne i would say maybe a half teaspoon. Leigh ooh thats a lot. Joanne thats good, okay, not too much though. Alright now we stir that for about one minute and its going to be really aromatic. Youll really smell that garlic which will be wonderful. Were going to add some dry white wine, probably about a cup of wine. And we bring that up to a boil. Turn it down. Leigh okay. Joanne and we simmer that just until its reduced by about half. Leigh we got some beautiful joanne these are sea scallops. Theyre really big. Leigh yeah. Joanne if theyre bay scallops theyre small. But on the side of a scallop theres the abductor muscle. This is how it joins to the shell. So, you want to remove those. Theyre a little like chewing gum. Theyre like leigh okay. Joanne youll be chewing on those all day. Leigh yeah. Joanne so, you want to remove those and discard those. So, yes, remove them. And ive already done some of these so we can check all of them and make sure that the muscle is gone. Oh. Leigh nice and meaty. Joanne theyre so sweet. Theyre really nice fresh theyre big. See the muscle; remove that one so you can get the feeling of that. Leigh oh wow. Yeah. Yeah its really tough. Joanne yes. And you just discard those. Now ill take those. Leigh okay. Joanne and we can throw those out. And next what we have is we have some shrimp. And what youre going to do for this is you remove the shells and im going to show you how to devein these. So, i start first of all by removing. I can see theres three kind of little sections. I remove those first three like that. Leigh okay. Joanne now we take a small knife and were going to devein these. So you can just cut just like this on the outside going about halfway down. You can open that up and you remove the vein. Leigh okay. Joanne just like that. Leigh there it is. I was about to say it doesnt have one. Joanne now that the clams and the mussels have cooled enough to handle, what id like to do is i like to remove the shell from half of them. And so, what well do is remove the shells and place those mussels and clams right in the bowl and well discard half of these. What i find otherwise is it just, has just too many shells. Im going to take the rest of these and just place them right on top of the shellfish and well just set those aside. Leigh so, were going to add some tomatoes. You can either use fresh or canned. It doesnt matter, theyre just peeled, seeded and chopped tomatoes. Leigh okay. Joanne and on the top what do you think we have . Leigh bay leaves. Joanne bay leaves, exactly, those will give a nice flavor so you can add that right into the pan. And then well also add a little bit of water. Leigh okay. Joanne because this broth, though its really delicious, its probably quite assertive. Its got a lot of flavor. So, i want to temper that with a little bit leigh all of this . Joanne of water. Yeah just a little more, thats good. Leigh okay. Joanne alright, youre going to add just a teaspoon of vinegar. Leigh okay. Joanne just a nice red wine vinegar or white wine, lets see. Good, excellent, perfect amount. See, you wont even have to grab those measuring spoons anymore. Leigh yeah i love it. Joanne and then we have that fabulous broth that we used from the beginning. So, you can add all of that right into the pot. We bring that up to a boil. And now we can add the orzo. Leigh oh that smells wonderful. Joanne and if you noticed we didnt even add any salt yet because the bottled clam juice in our shellfish is pretty salty. So, we can always adjust later. Add that orzo right in. And then stir that together. And then i like to let that, well turn it down a little bit, well let that simmer for about two minutes. Orzo cooks very, very quickly. Leigh okay. Joanne so, really fast. Were going to add some parsley. So you can take your parsley. Leigh okay. Joanne perfect, and next were going to add some saffron. Leigh ah. Joanne smell that. Leigh now is this, this is quite expensive, is it not . Joanne its very expensive. And so well add one big pinch. Leigh okay. Joanne to the pot, okay. And then well also add some shellfish. Ill let you do the honors. You can add it all right into the pot. Now, stir that together. Now doesnt that look good . What a beautiful color. Leigh nice. Now, what kind of wine would you pair with the stew . Joanne this would be delicious with a chianti. Thats what this is. [ music ] [ clink of wine glasses ] andrea cheers joanne so, Everybody Loves tuscany. Everybody hears about it. They love the wines from there; chianti, sangiovese grape. Its a big broad topic. Lets talk a little bit about that. Andrea well, tuscany is probably the place that wed all love to move to and pretend were from if were not because the food is fantastic and youre right the wines are amazing. Now the signature grape of tuscany as you said is sangiovese as you said. It is red and it is the perfect grape for pairing with food. It has lots of great acidity and i think pairs particularly well with things that have tomato sauce. So, when you think of classic italian dishes whether thats pizza or lasagna, seafood stew with tomato sauce, youre going to have a great pairing if you put it with the wines of tuscany. There are lots of different ones that use the sangiovese grape. Now the classic one that everyones heard of is chianti. And it is a wonderful, wonderful wine to discover and to look at the different faces of it because you have basic chianti which is very affordable and fun for everyday drinking but then you also have chianti classico which is the historic heart of the zone. And those are a little more complex. Then you have chianti Sweet Additions<\/a> with blue ribbon orchard choice and sunmaid california figs. By hansgrohe. Kitchen, shower, and bath ideas since 1901. And by mcevoy ranch organic extraVirgin Olive Oil<\/a>. Joanne i was really thinking about what are the dishes that i love to teach my students. And i think probably it would be the simplest dishes with the biggest wow factor. And im hoping to wow you a little bit today lee. Leigh okay. Joanne leigh is in the healthcare profession. And, do you like to cook . Leigh i do, i love to cook when i have time. And i really try to cook healthy, healthy things. Joanne oh, thats good me too. So, this is a salad that i happen to absolutely love. I mean i really do love it and i love oranges so thats where were going to start. These are navel oranges you can tell. Theyre called that because they have that little bit right there that looks like a navel. Leigh they have a navel. Joanne exactly. So, youre going to take the orange. And what youre going to do is to cut off the bottom and the top, just like that, okay. Now, with the cut side down what i do is i take a small knife, and im cutting around the edge and down to the bottom, so like this. And you can see that youre following the line of the orange. If youre leaving a little bit of the white dont worry about it. Leigh thats alright, thats a lot of white. Joanne thats a lot of white. You want a little bit, take off a little bit more. Now you want this, look at this leigh, in more rounded motion kind of youre following the contour. Dont worry about the bottom we can always fix that. So, with my knife i just remove all of that white pith. Leigh okay. Joanne now, why do i want to remove the white pith . Leigh its a bit bitter right. Joanne it is a little bit bitter exactly. Leigh so, what are we going to make with these oranges . Joanne i thought wed do this salad with oranges, picholine olives, and also some avocado. Leigh that sounds great. Joanne itll be really, really good. Now, what i do next is i cut across. And i love navel oranges because theyre seedless. But, you cut across into thin slices. And sometimes you come across one or two seeds but for the most part theyre seedless. I see i had one seed in this one. Leigh you got a couple. Joanne and then we can place these oranges right on the platter. What we can do is just to grate a little bit of this orange zest. Now, one of the ways that you can do it is just like this to hold the orange in your hand and just go back and forth. And this is kind of nice because this catches the orange zest, probably a teaspoon or something. Try that. Leigh okay. Joanne now, when youre zesting you want to make sure that you dont zest the white part, just the color part of your orange, lemon, lime whatever citrus youre using. You can put that right in the bowl. What well do next is were going to cut this in half. You can cut it. And then we can juice this right into the bowl. So, were making a vinaigrette and the vinaigrette will be made. And that is it would seem like youd want to do it that way. Leigh it fits in that way but then the juice might get us, huh . Joanne exactly. So, turn it over. Leigh okay, other way. Joanne exactly, good. Listen it would seem that way to me too. But, try this youll love this. Leigh you dont want to be wearing this. Joanne juicer, good, thats excellent. Now i love avocado. Leigh i love avocado as well. Joanne it gives you this wonderful kind of richness and creaminess to the dish. So, well set this aside for our vinaigrette and now well work on the avocado. I like to take a big knife and what i do is i start on the top and i cut right around the pits. So, i cut from the top right to the pit. I go right around the outside and i meet it on the other side. Great, thats perfect. Leigh okay. Joanne and then what you can do next is just to twist. Sometimes mines a little more even this time i made one small and one large but thats fine. Leigh yeah, same here. Joanne it might be a little harder to get the pit out but what i do is i take my knife and i tap right into the pit and i turn it. It might be harder because of what i did. Yours will be easier. See, i mess up okay wait, wait. Leigh oops. Joanne okay let me show you something. Leigh okay. Joanne alright. Leigh a little carried away. Joanne tap and then turn. Leigh twist that way. Joanne twist, so once again take your knife and tap into it. Leigh twist, and twist. Joanne and todays class was really all about some really fun ingredients that were really very sensuous but they were also things that were new to leigh. And i thought, you know, that really made them kind of fun and more interesting. You can take your spoon and then just go right around the edge of the skin just like that and then cut side down. Alright, so, next what you can do is take your knife and cut your avocado into slices. And i would say theyre probably abut a quarter of an inch thick. Okay and you can take the avocado and just place those slices of avocado right on top of the oranges, with these. And next well continue on with the vinaigrette. Now well add a little bit of balsamic vinegar. So, i would say a couple of tablespoons. We want some acidity. But this is going to be a little bit sweeter so, thats perfect. This is a little bit sweeter because of what were, its more of, you know, the fruits and, you know, the citrus and the avocado. So, i want to keep this on the sweeter side. So balsamic is a perfect vinegar. It has a little bit less acidity to it. Leigh okay. Joanne so, now a little bit of extra Virgin Olive Oil<\/a>, probably double the amount that you use for balsamic, good. Okay, lets add a little bit of salt. Leigh okay, a pinch. Joanne well test that and see how it is. Leigh okay. Joanne and then i like to add a little bit of honey. I would say maybe a teaspoon or something of honey but thats really to your own taste. Alright. And then you can add just a little bit of pepper. Leigh a touch. Joanne not too much, thank you. Leigh that good . Joanne and then you can whisk that together. Now, because its got honey which is a little bit more viscous, you have to really kind of whisk it a little bit more to break up that honey. There you go. Leigh thank you. Joanne see how that is. Leigh its really wonderful. Joanne excellent. Okay, now that weve got all of the components what ill grab is a spoon. And spoon some of that vinaigrette right over the avocados and also the oranges. We wont use all of that but probably three good spoonfuls. Thats going to be delicious. Isnt it . Excellent. I think you can stop there, yeah. Leigh okay. Joanne and now we have some picholine olives. I thought it would be really nice to just take a few of those olives and right around the outside. And i thought a little bit more citrus to tie it all together. Leigh okay. Joanne and have you worked with these . Leigh and are these, are these cumquats . Joanne they are cumquats exactly. Leigh okay thats what i thought. Joanne i love them. And cumquats are wonderful. Theyve got some, theyre kind of acidic but theyre sweet at the same time. And you eat the whole thing, you eat the skin and everything. Leigh okay. Joanne so, what i do is i take a knife and just cut those into really small slices. Sometimes you come across a seed. Its not a big deal because the seeds are so tiny. So, you can just cut these into little thin slices. You can take these and just sprinkle those. Isnt that pretty . Leigh oh very pretty. Its beautiful. Joanne its very different than your lettucetomato salad. Isnt it . Leigh absolutely. Joanne okay, i think now all we need is one more thing. I kind of got inspired. And i thought this would be really nice. Leigh oh, now what is this . Its flowery. Joanne boy. Lots of new things. I know, i have some flowers. I went out on the deck and i just picked some herbs. Leigh wonderful. Joanne but thats kind of nice that you can do that, but this is chervil. Leigh okay. Joanne and youve got to taste this because chervil is wonderful. Its the most delicious. How do you like that . Leigh mmm, its really good. Joanne isnt it . Leigh its almost like a licorice. Joanne it is. It has a slightly licorice flavor almost a sweet licorice. Leigh yeah. Joanne and then i picked some flowers because i thought that would be absolutely beautiful. But its very feathery. If you dont have it, dont feel like you cant make the salad. Just use some italian parsley would be fine. Or just eliminate it. Leigh yeah, but this is delicious yeah. Joanne but just look pretty this will look on the top just a little bit of chervil. Leigh really quick and easy. Joanne good. Leigh are these flowers edible. Joanne yes they are absolutely edible. Leigh so lovely i almost hate to taste it. Joanne i know, mess it up. Leigh yeah its beautiful. Joanne putting it together with the chervil will be so delicious. Look at how pretty that flower is. Ive got to have the avocado and cumquat together. Its fabulous. Leigh you could really taste the honey. The sweetness of the honey came out when combined with the oranges. And the avocado, it was just delicious. But the, the cumquats, that was the wow part of that salad because they are really tangy and kind of tart. [ music ] joanne alright, were going to start first of all by heating up some fish stock or bottled clam juice. Now, what im using is just bottled clam juice because you can go ahead and buy that and that makes it a whole lot easier. So, you can place that in the pan. You want to bring that up to a boil. And im going to cook some clams and mussels. I think theyre really, really delicious. Leigh i eat them all the time at the restaurant. Joanne oh you do . Leigh i just never do them myself. Joanne well i think after this. Leigh ill branch out. Joanne you will. Alright, you can see that this is now starting to boil. And what i like to do now is just add these to the pan. Its great if you have a cover thats glass. And, ill tell you why. You can see, usually you can see pretty well. And you can see when those clams and mussels open up. So, i like to take tongs. Weve got a little condensation now but you probably will be able to see. And i remove those as they open otherwise i find that they get overcooked. So, as you see it open what you do is you remove that. Leigh this one. Joanne yeah. Leigh right there. Joanne and if you get the liquid in the bowl too. Leigh okay thats fine. Joanne its fine. Leigh and they all opened, excellent. Joanne so, next we just add all of those mussels, all at once. Leigh and do you, do we need to cover these or just . Joanne you know, they will come back to a boil very quickly. If you want it to come back to a boil more quickly you just put the cover right on the top again. Leigh oh those were quick. Joanne yeah thats the great thing about mussels. Theyre really, really fast. And sometimes what you want to do is give them a good stir and sometimes that just jars them a little bit and they just start to open really fast. Leigh wake them up, perfect. Joanne good, lets see. Leigh yeah, this one here doesnt seem to want to open. Joanne hows the other one, i think that one is. Leigh this ones coming. Joanne oh good. Thats done. Lets see, that last one, i think were probably going to throw that one out. Leigh okay. Joanne and if you find one that isnt open, and its been in there for a while its usually probably dead. So, you want to throw that one away okay. Leigh okay, i always hear that. You dont, you dont want to mess with it if theyre staying closed. Joanne right. Leigh theres probably a reason. Joanne exactly. Leigh it stays closed leave it be. Joanne so, what well do now is just to pour this liquid right over the clams and the mussels. And were going to work right in this pan. Now, let this mixture cool and well set this aside. So, chopping an onion, have you dont that before . Leigh okay i have done that before. Joanne okay were going to check out your technique. Leigh okay. Joanne alright, so, weve got a nice big onion, there you go, and a nice big chefs knife. Leigh alright. Joanne i love this size knife by the way. A nine inch chefs knife is a great knife to use for this. So, perfect, cut side down, no. What you want to do is cut side down. This is important. Leigh okay. Joanne this is the stem end, this is the root end. Lets keep this together. Leigh okay, okay. Joanne just cut through it. Leigh that makes sense so were going to have it. Joanne dont cut that off, yes. Perfect. Now what we do next is you can remove the skin. Leigh okay. Joanne you can remove that first layer. Leigh yeah. Joanne thats fine. Now, with a few parallel cuts youre going to cut towards the root end. So, just like this in a sawing technique you just cut back and forth keeping the tips of your fingers on the top. Good. Excellent and cut straight across. Dont cut too far down or youll cut that first slice right off. Now, do one more parallel cut. And depending upon how fine you want it, if you want it to be really fine you do several parallel cuts. Leigh okay. Joanne now what you do is the tip of your knife towards the root end and with several parallel cuts you can just cut all the way through. Dont cut through the root end though. Leigh got you. Joanne now, turn it so that the first cut side is to your right hand and then you just cut your onions so youre dicing. Good lets add some olive oil. You can add a few tablespoons, maybe about three to that pan. Lets turn this on again. Maybe a touch more. Good. So, im using an extra Virgin Olive Oil<\/a> for that. And then you can add these onions. Weve got lots. We may not use all of these. Now, with a wooden spoon you can stir that. So, go ahead and add a minced clove of garlic. And you can add some crushed red pepper flakes. Leigh okay. Joanne i would say maybe a half teaspoon. Leigh ooh thats a lot. Joanne thats good, okay, not too much though. Alright now we stir that for about one minute and its going to be really aromatic. Youll really smell that garlic which will be wonderful. Were going to add some dry white wine, probably about a cup of wine. And we bring that up to a boil. Turn it down. Leigh okay. Joanne and we simmer that just until its reduced by about half. Leigh we got some beautiful joanne these are sea scallops. Theyre really big. Leigh yeah. Joanne if theyre bay scallops theyre small. But on the side of a scallop theres the abductor muscle. This is how it joins to the shell. So, you want to remove those. Theyre a little like chewing gum. Theyre like leigh okay. Joanne youll be chewing on those all day. Leigh yeah. Joanne so, you want to remove those and discard those. So, yes, remove them. And ive already done some of these so we can check all of them and make sure that the muscle is gone. Oh. Leigh nice and meaty. Joanne theyre so sweet. Theyre really nice fresh theyre big. See the muscle; remove that one so you can get the feeling of that. Leigh oh wow. Yeah. Yeah its really tough. Joanne yes. And you just discard those. Now ill take those. Leigh okay. Joanne and we can throw those out. And next what we have is we have some shrimp. And what youre going to do for this is you remove the shells and im going to show you how to devein these. So, i start first of all by removing. I can see theres three kind of little sections. I remove those first three like that. Leigh okay. Joanne now we take a small knife and were going to devein these. So you can just cut just like this on the outside going about halfway down. You can open that up and you remove the vein. Leigh okay. Joanne just like that. Leigh there it is. I was about to say it doesnt have one. Joanne now that the clams and the mussels have cooled enough to handle, what id like to do is i like to remove the shell from half of them. And so, what well do is remove the shells and place those mussels and clams right in the bowl and well discard half of these. What i find otherwise is it just, has just too many shells. Im going to take the rest of these and just place them right on top of the shellfish and well just set those aside. Leigh so, were going to add some tomatoes. You can either use fresh or canned. It doesnt matter, theyre just peeled, seeded and chopped tomatoes. Leigh okay. Joanne and on the top what do you think we have . Leigh bay leaves. Joanne bay leaves, exactly, those will give a nice flavor so you can add that right into the pan. And then well also add a little bit of water. Leigh okay. Joanne because this broth, though its really delicious, its probably quite assertive. Its got a lot of flavor. So, i want to temper that with a little bit leigh all of this . Joanne of water. Yeah just a little more, thats good. Leigh okay. Joanne alright, youre going to add just a teaspoon of vinegar. Leigh okay. Joanne just a nice red wine vinegar or white wine, lets see. Good, excellent, perfect amount. See, you wont even have to grab those measuring spoons anymore. Leigh yeah i love it. Joanne and then we have that fabulous broth that we used from the beginning. So, you can add all of that right into the pot. We bring that up to a boil. And now we can add the orzo. Leigh oh that smells wonderful. Joanne and if you noticed we didnt even add any salt yet because the bottled clam juice in our shellfish is pretty salty. So, we can always adjust later. Add that orzo right in. And then stir that together. And then i like to let that, well turn it down a little bit, well let that simmer for about two minutes. Orzo cooks very, very quickly. Leigh okay. Joanne so, really fast. Were going to add some parsley. So you can take your parsley. Leigh okay. Joanne perfect, and next were going to add some saffron. Leigh ah. Joanne smell that. Leigh now is this, this is quite expensive, is it not . Joanne its very expensive. And so well add one big pinch. Leigh okay. Joanne to the pot, okay. And then well also add some shellfish. Ill let you do the honors. You can add it all right into the pot. Now, stir that together. Now doesnt that look good . What a beautiful color. Leigh nice. Now, what kind of wine would you pair with the stew . Joanne this would be delicious with a chianti. Thats what this is. [ music ] [ clink of wine glasses ] andrea cheers joanne so, Everybody Loves<\/a> tuscany. Everybody hears about it. They love the wines from there; chianti, sangiovese grape. Its a big broad topic. Lets talk a little bit about that. Andrea well, tuscany is probably the place that wed all love to move to and pretend were from if were not because the food is fantastic and youre right the wines are amazing. Now the signature grape of tuscany as you said is sangiovese as you said. It is red and it is the perfect grape for pairing with food. It has lots of great acidity and i think pairs particularly well with things that have tomato sauce. So, when you think of classic italian dishes whether thats pizza or lasagna, seafood stew with tomato sauce, youre going to have a great pairing if you put it with the wines of tuscany. There are lots of different ones that use the sangiovese grape. Now the classic one that everyones heard of is chianti. And it is a wonderful, wonderful wine to discover and to look at the different faces of it because you have basic chianti which is very affordable and fun for everyday drinking but then you also have chianti classico which is the historic heart of the zone. And those are a little more complex. Then you have chianti Classico Riserva<\/a> which are aged a little bit longer and very sophisticated wines that can actually get better in wine cellars. So, theyre great. Theres also other variations of sangiovese in the tuscany region. Probably the most famous and certainly the most fullest in body and the most palatial and majestic is called brunello di montalcino and thats a wine that if you have a collection or you know somebody whos really into wine and you want to bring them something tuscan thats the one to look for because its big and tannic and rich. Definitely built for the cellar. Joanne do you know what i love about this little three minute thing where weve got it turned off . Its a great time to get all of your guests to the table. And weve got that little leeway and, can i help you with some . Leigh thank you. Joanne its gorgeous, there you go. It doesnt even really need a garnish the colors are so nice. Arent they . You see how, the shells. It just looks so nice. Just those little touches, you know . Theyre simple but. Now, i think when you bring this to the table, what are they going to say . Leigh thats a major wow factor. Joanne thats a major. And then they taste it. Leigh oh, thats amazing. Joanne good . Oh good. Leigh amazing. Joanne thats really wonderful. Leigh delicious. Joanne okay weve got to try the wine. Leigh we do. Joanne wow, that is so, gol, what a nice nose that has. Nice and gutsy and mm. Thats really, really wonderful with this. Leigh cheers. Joanne cheers. Leigh thank you so much. Joanne to fine cooking, and to the whole wow experience. Leigh i know i am wowed. Im going to wow others now if you enjoy joanne weirs cooking you can order the companion cookbook, wine country cooking, which contains every recipe joanne teaches in the series and many more, plus 50 fullcolor photos. You can also order the entire series of joanne weirs cooking class ii, all 26 episodes on 4 dvds for 27. 95. You can order the book, the dvds, or both at cookingclass. Joanneweir. Com. You can visit our website to find and print selected recipes, get information about each episode, learn more about joanne and the show, see behind the scenes photos, provide email feedback and more. Its all at cookingclass. Joanneweir. Com. Funding provided by bella sera wines. Why do things taste better in italy . Enjoyment of life, food, friends, and family. Its going to be a beautiful evening, a bella sera. Bella sera. Wines of italy. By anolon gourmet cookware for the home cook who demands professional performance. Anolon. By king arthur. King arthur flour asks, whats your reason to bake . King arthur, since 1790. By valley fig growers, Sweet Additions<\/a> with blue ribbon orchard choice and sunmaid california figs. By hansgrohe. Kitchen, shower, and bath ideas since 1901. And by mcevoy ranch organic extraVirgin Olive Oil<\/a>. [ music ] [ music ] [ music ] hi, im rachel. Come join my friends alex, leah, and hopkins for signing time leahs first language is american sign language. Well teach you some. Come sign with us theres singing time and dancing time and laughing time and playing time and now it is our favorite time, signing time","publisher":{"@type":"Organization","name":"archive.org","logo":{"@type":"ImageObject","width":"800","height":"600","url":"\/\/ia800304.us.archive.org\/27\/items\/KCSM_20130802_220000_RTE_News_Six_One\/KCSM_20130802_220000_RTE_News_Six_One.thumbs\/KCSM_20130802_220000_RTE_News_Six_One_000001.jpg"}},"autauthor":{"@type":"Organization"},"author":{"sameAs":"archive.org","name":"archive.org"}}],"coverageEndTime":"20240619T12:35:10+00:00"}