How To Cook Lentils
Lentils are Quick & Easy to Cook and Prepare
• Lentils to do not require soaking like other pulses.
• Rinse your lentils with fresh water before boiling to remove any dust or debris.
• Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.
• Bring to a boil, cover tightly, reduce heat and simmer until they are tender.
• For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes.
• Be sure to season with salt after cooking – if salt is added before, the lentils will become tough.
Seared Sea Bass with Tomatoes and Spinach | Cooking Italian with Joe
How about a trip to the Mediterranean seashore in Italy today, as we make Seared Sea Bass with tomatoes and spinach! I have the best recipe for you from old Italy and the Borio family Cucina. OMG!!! Call the family, fire up the stove, and let's have some family time around the table with pesci that always make life better. Check out the recipe at
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Steak Pizzaiola (SICILIAN STYLE)
MAKE SAUCE AHEAD OF TIME IT TAKES ABOUT 45 MINUTES TO COOK THE SAUCE FIRST.
SAUCE:
EVO HEAT ADD
1- SMALL ONIONS
4-5 GARLIC MINCED
1 CAN OF TOMATO SAUCE (I USE SCALFANI TOMATO'S) IF YOU HAVE IF NOT SECOND BEST IS HUNTS, AND REDPACK. I ALSO ADD WATER TO SAUCE TO THIN IT DOWN LIKE LESS THAN 1/2 CAN.
S&P
FROZEN OR FRESH BASIL
1/4 CUP OPICI CHANTI WINE
HAND SCOOP OF SUGAR (1/2 TAB OF SUGAR)
(WHEN SAUCE COMES TO IT'S FIRST BOIL STICK YOUR WOODEN SPOON THE TIP IN TH E BAKING SODA AND IT REMOVES THE ACID FROM THE TOMATO'S).
STEAK (I USED RIB STEAKS) CUT A PIECE OF FAT OFF OF IT USE THAT TO COAT THE FRYING PAN)
6-8 CLOVES OF MINCED GARLIC AND EXTRA FOR COOKING
MARINATE THE STEAK WITH GARLIC AND S&P AND OREGANO AND ONLY IN HOT CAST IRON POT SEAR THE STEAKS WHILE IT'S COOKING ADD SOME MORE GARLIC.
(NOTE I DO THIS WHEN THE STEAKS ARE VERY REAR BECAUSE THEY WILL COOK FAST WHEN YOU ADD THE SAUCE).
WHEN STEAK IS COOKING ALMOST DONE ADD (OPICI) CHIANTI WINE, COVER AND ADD SAUCE.
Giada De Laurentiis Makes Braciole | Everyday Italian | Food Network
Braciole is a rich, velvety main course that will make your holiday party the hit of the season - Giada
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Braciole
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 2 hr 10 min
Prep: 25 min
Cook: 1 hr 45 min
Yield: 4 servings
Ingredients
1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
Directions
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly.
Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
Simple Tomato Sauce:
Yield: 6 cups
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
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Giada De Laurentiis Makes Braciole | Everyday Italian | Food Network
Gordon Ramsay makes a Cauliflower Steak?!?
2022 Goals: Balance. So set your health goals with this delicious and easy Cauliflower steak that can be done in under 10 minutes! Perfect for those vegans and vegetarians in your life, Gordon's got you covered.
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Gordon Ramsay: Shallots, Brandy, and a Flourish of Fire | MasterClass Moments | MasterClass
Combustion is a chef's friend. Chef Gordon Ramsay uses common ingredients and a very big flame to prepare his pan sauce — you won't want to miss the way he roasts his root vegetables before plating this dish!
Explore Gordon Ramsay's MasterClass on cooking:
Learn recipes and culinary technique from chef Gordon Ramsay in his most comprehensive cooking class to date. In his MasterClass, Gordon invites you into his kitchen for 20 exclusive lessons designed to enrich your cooking.
In addition to improving your cooking skills and sharing new recipes, Gordon outlines the kitchen necessities you’ll need to prepare great food. Equipped with a few good pots, pans, utensils, and a hot plate, you’ll have what you need to impress dinner guests and enhance daily meals.
Gordon’s one-of-a-kind cooking lessons also provide an intimate window into his career. Throughout his class, he shares insights into how he became one of the most respected chefs in the world and explores the origins of his passion for cooking. Gordon’s cooking course is designed to serve students at all skill levels -- current students include culinary school graduates and first-time chefs.
In his class, Gordon teaches how to:
• Find the best produce
• Sharpen knives
• Break down a whole chicken
• Debone a fish
• Make pasta dough
• Cook salmon
• Make perfect scrambled eggs
• Cook chicken supreme with root vegetables
• Make beef wellington
• Cook with spices and herbs
More from MasterClass:
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• Thomas Keller Teaches Cooking Techniques:
• Alice Waters Teaches the Art of Home Cooking:
About MasterClass:
MasterClass makes it possible for anyone to learn from the best. Get inspired with classes from 75+ world-renowned instructors on cooking, photography, writing, performance, and much more. Watch video lessons anytime, anywhere on mobile, desktop, Apple TV, and Amazon Fire TV.
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