Binging with Babish: Goodfellas Prison Sauce
Say what you want about gangsters - the garroting, the cocaine use, the shooting-a-guy-in-his-foot-for-no-reason - the guys know how to eat, even in prison. Follow along as we make old-school Sunday gravy, and please, try not to piss off Tommy. Recipe below!
Recipe:
Music: Cream on Chrome by Ratatat
RECIPE
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*Ingredients*
-3 cloves garlic, cut paper-thin
-3 small onions (keyword: small) chopped
-1 lb each sweet and spicy italian sausage
-1 beef shank
-1lb veal neck bones w/ meat attached
-1 glug red wine
-3 cans DOP San Marzano tomatoes
-1 tbsp tomato paste
-2 large stems fresh basil
-1 large carrot, peeled and cut into big chunks
-1lb meatballs
-Olive oil or butter for finishing (optional)
-Parmesan cheese (not optional)
*Method*
In a large stock pot, brown the sausage, beef, and veal in batches until well browned and fond has formed on the bottom of the pot. Add onions, sauté until translucent, add tomato paste and garlic and sauté until fragrant. Deglaze with wine, scraping up all the good stuff on the bottom of the pot. Add tomatoes, crushing with a spoon (or processing with a food mill if desired), and return meats to the pot. Add basil and carrot, and bring to a bare simmer. Let sauce simmer for hours, stirring and scraping the bottom occasionally (don't let anything stick - it will scorch and ruin your sauce). Add meatballs during the final hour of cooking, and simmer until desired consistency is reached.
Remove carrots and beef/veal bones - add a spoonful of sauce to coat some freshly-cooked pasta (preferably something ridged so it holds onto lots of sauce), and serve with meat and extra gravy. Top with parmesan. Eat.
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TEEN STYLES IN COOKING 1960s HOME ECONOMICS INSTRUCTIONAL FILM AMERICAN DAIRY ASSOC. XD72384
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Produced by the American Dairy Association by Bob Atcher Films, Inc., this short film from the 1960s is both a home economics instructional film, and a promotional for dairy products. The film examines some of the new ideas in the kitchen that a girl learned in her home economics class. She also shares these with her mother. The film particularly focuses on a new ingredient “instant non-fat dry milk” and the girl uses this to make different recipes for a party, such as meatloaf, a pie, brownies, pizza, and a punch. The mother is constantly accompanying her daughter and is impressed that she is learning many new things as well.
0:07 Title “Teen Styles in Cooking”, 0:11 woman in a kitchen talking to a camera, 0:50 mother and daughter talk to each other while daughter unpacks groceries, 1:32 daughter makes meatloaf from scratch and is shown mixing all the ingredients, 2:56 daughter drains peaches and mixes some ingredients together to use as a glaze for the meatloaf, 3:42 daughter talks to mother about instant non-fat dry milk while showing her different applications in her textbook, 4:50 daughter mixes mashed potato ingredients with the dry milk, 5:19 daughter sets the table for her parents, 5:36 daughter talks on the phone, 5:57 daughter takes a pie out of the oven and begins preparing a strawberry glazing for it, 7:00 daughter makes whipped cream in a mixer bowl and mixes it with the strawberry glazing, 7:38 daughter is on the phone again, 8:16 brownie recipe in her textbook, 8:30 daughter begins mixing the different ingredients, 8:51 daughter begins mixing more ingredients in the mixer bowl, 9:35 daughter puts the brownies in the oven and then has them cut ready to serve, 9:53 daughter talks on the phone again, 10:15 daughter puts the brownies in the freezer, 10:44 preparations for a party underway with the mother preparing the brownies, 11:12 daughter begins making pizza dough by mixing different ingredients in a bowl, 12:18 pizza dough is put into pans, 12:29 pizza filling is being prepared, 13:00 daughter and her friend put the toppings on the pizza, 13:39 the two put the pizza into the oven, 14:00 daughter begins making a punch for the party and begins mixing the ingredients, 15:02 overview of all the food and drinks on the table, 15:23 a man compliments their efforts, 19:39 the mother talks to the camera and her daughter joins her, 16:20 production credits
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This film is part of the Periscope Film LLC archive, one of the largest historic military, transportation, and aviation stock footage collections in the USA. Entirely film backed, this material is available for licensing in 24p HD, 2k and 4k. For more information visit
Olive Oil Infusion Recipe: How to Infuse Oil (Homemade Citrus Oil and Asian Oil)
Learn how to infuse oil with Jordan Winery Executive Chef Todd Knoll's Infused Olive Oil Recipe. These tips and techniques for homemade citrus oil and Asian oil are perfect for vinaigrette dressing or drizzling over fish to finish a main course. Infused oils also make for great gift ideas, dinner party table decorations or place setting gifts for guests. View the written recipe at
Asian Kale Salad Recipe & More | Interview and Cooking with Chef Carole Levy
Chef Carole can be reached at carole@theveggievanguard.com or you can follow her on Instagram @theveggievanguard
Carole has loved art and food since she was a young girl cooking with her
grandmother. Her first professional culinary experience was in a vegetarian
restaurant where she built a foundation for eating healthfully. After many years
of working with top chefs in restaurants and bakeries, she opened a café in San
Francisco and incorporated a culinary job training program as part of its
mission. While her career shifted away from food to creative advertising for the
film industry, she never lost her passion for
cooking. In early 2019 she participated in PPMNY’s 21 Day Jumpstart Program and shifted her 23 years of vegetarian eating to a whole food, plant based, SOS-free lifestyle eliminating dairy, salt, oil, and sugar. Since then she’s become Culinary Educator for Plant Powered Metro NY pod,
earned a certificate from the T. Colin Campbell Center for Nutrition Studies and eCornell, and is a certified Food for Life instructor.
Carole’s greatest ambition is to inspire people to take chances
in the kitchen by teaching individuals to cook without fear, be open to creativity,
and embrace more health minded, nutrient dense food combinations.
Asian Kale Salad with Vegetables in a Ginger Miso Dressing
2 cups kale, de-stem and chopped into small bite size pieces
A squeeze of lime or orange juice
½ cup snap peas
1 red bell pepper, deseeded and julienne
1 small carrot, made into ribbons
1 small cucumber, made into ribbons (prefer Persian or English for less seeds)
½ cup edamame (ok to use frozen)
⅓ avocado, pitted and sliced
1-2 scallions, chopped (or you can slice some shallot)
Cilantro, torn in small pieces
Fresh basil, torn into small pieces or chiffonade
Sesame seeds (optional for decoration)
• Wash kale, dry, and remove stems. Chop kale into small bite-sized pieces.
• Place kale in a large salad bowl and squeeze a small amount of citrus over the top
and using your hands gently massage, scrunching up until kale begins to soften.
• Bring a small pot of water to a boil, add snap peas and edamame and cook for a few
minutes, until bright green. Drain water and put these vegetables in a bowl of ice water to
stop the cooking.
• Start layering all the other vegetables on top of the kale.
• Toss with Ginger Miso Dressing, top with sesame seeds and serve immediately.
Makes 2 servings, if you eat salad as an entrée, the above would be for one person.
Ginger Miso Dressing Adapted from T. Colin Campbell Center for Nutrition Studies
2 tbl miso paste (yellow or white preferred)
3 tbl rice or apple cider vinegar
1-2 medjool dates, pitted (depending on size and sweetness)
1-2 tbl grated fresh ginger
1 large garlic clove
¼ cup silken tofu or non-dairy plain yogurt
2 tbl mirin or sweet white wine
¼ cup water
• Combine all ingredients in a blender until smooth.
Makes approximately 1 cup of dressing – so delicious it’s worth making double
Pesto
1 ½ cups packed fresh basil leaves
4 cloves garlic
¼ cup roasted pine nuts
1 ½ tbl nutritional yeast
¼ cup freshly squeezed lemon juice
• Put the basil, garlic, pine nuts, and nutritional yeast in
a food processor or blender.
• Pulse on and off several times, scrape down the sides.
• Add lemon juice
• Continue to puree until smooth paste is formed.
You may need to add more lemon juice to get desired consistency.
Makes approximately ½ to ⅔ cups
Peach Basil Nice Cream
2 frozen bananas peeled, cut into 1” pieces
2 frozen peaches pitted, sliced
2-3 tbl fresh basil, chopped
Note: Before freezing your fruit make sure it’s very ripe. Bananas should have lots of brown dots! Peaches will smell and give off a peach aroma and their skin will look have some indentations. By having super ripe fruit, this will make the dessert have the right sweetness without adding any extra sweeteners!
• Into a heavy duty blender or food processor
blend bananas so they begin to breakdown.
(Vitamix is best equipment for this)!
• Scrape the sides and push the nice cream down into the blades of the blender or food processor.
Add your sliced frozen peaches and basil. Blend until you get a smooth, soft-serve consistency.
• You can eat the nice cream straight out of the blender if you like the soft-serve texture. For a
firmer texture, spoon the mixture into a deep dish, cover and set it in the freezer for about 30 minutes.
• Store in an airtight container and freeze. When ready to eat again, let soften on the counter for 10-15
minutes, so you can scoop easily.
Makes ¾ quart – servings sizes depend on you!
Extra Comments:
I like these containers by Tovolo, with a tight-fitting lid, stack-friendly, ice cream tub
Available in (1) Quart and 6 oz. Mini-tubs, set of (4)
Drizzle nice cream with Balsamic Vinegar for special added flavor.
Carla's Mom's Pasta Salad
Caprese salad and margherita pizza had a pasta salad baby. The only thing you need to cook is the pasta! Use the sweetest, best tomatoes and freshest, juiciest mozzarella you can get your hands on.
0:56: Caprese Salad, But It's Sauce
6:14: Hot Pasta Tomato Magic Time
8:59: Cheesy Strands = Joy
My new recipes and other writing is at Food Processing
Follow me on Instagram
More about me, including info on my cook books, is here:
Producer: Zoie Omega
Director of Photography: Tim Racca
Food Stylist: Cybelle Tondu
Editor and Comic Genius: Meg Felling
Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
Theme music Magic Hours by Amy Crawford
Additional Music By:
Bushwick Tarantella by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
Arcadia - Wonders by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
#carlalallimusic #carla #pastasalad #pizzapastasalad #capresepastasalad
Cooking with Chef Carole - June 7, 2020
Explore the world of plant-based baking and cooking without added oils, salt, or sugar. Chef Carole Levy, PPMNY Culinary Educator, presents some of her favorite recipes, made with easy-to-access ingredients.
Memorial Day Weekend-themed menu:
Smoky Black Beet Burgers
Potato Salad
Find Chef Carole's recipes in PDF here:
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