I AM SO HUNGRY I DO KNOW.
I HAVE MY FORK READY.
I AM READY. DID YOU KNOW IT IS
NATIONAL ITALIAN HERITAGE
MONTH?
I DID. ONE OF THE BEST WAY
TO CELEBRATE THE MONTH IS
COOKING A BIG MEAL.
CRYSTAL BALDWIN FROM THE MARKET
DISTRICT IS HERE THIS MORNING
WITH REALLY GOOD IDEAS.
I HAVE BEEN BLESSED WITH SO
MANY DIFFERENT CULTURES AND MY
FAMILY AND LOTS OF GREAT FOOD.
THIS ONE IS ACTUALLY GOING FOR
MY UNCLE RICH AND AUNT CHRIS
BECAUSE MY LOVE OF ITALIAN FOOD
CAME FROM THEM.
WE ARE GOING TO HAVE A SEAFOOD
STUDENT STEW. I CAN NEVER NOT
DO IT WITHOUT DESSERT.
SO THIS IS A DUMPLING.
EVERYONE KNOWS GNOCCHI.
I NEVER KNEW HOW TO SAY THAT.
IT FOR MY FRIENDS AND THEY
SAY I WILL GET SOME GNOCCHI
AND CALL IT A DAY RICOTTA
CHEESE, EGGS, AND SPINACH
BECAUSE I LIKE TO JAZZ IT UP A
LITTLE BIT AND THEN A LITTLE BIT
TO MAKE. WE WOULD JUST ADD A
LITTLE SALT AND PARMESAN CHEESE.
IT IS RIGHT IN THE FRONT AND
OKAY. I AM GOING TO JUST PUT IT
RIGHT IN. SO THEN YOU GET ABOUT
ONE THIRD OF A CUP BUT NICE,
FRESHLY GRATED PARMESAN IS WHAT
YOU WANT TO DO.
WE ARE USING THIS LATER.
AND I SAUTIED IT WAS JUST A
LITTLE BIT OF WATER AND THEN I
CHOPPED IT FINALLY THAT WE DO
NOT HAVE THESE BIG PIECES
ATTACKING YOU WHEN YOU ARE
TRYING TO EAT IT.
SO WE MIXED IT UP AND THEN WE
ARE GOING TO ADD SOME FLOUR .
I'M GOING TO ADD A LITTLE.
YOU JUST WANT THE DOUGH TO BE
ABLE TO HOLD THAT YOU DO NOT
WANT IT TO BE DRY. YOU WANT TO
SEE THE MOISTURE. IT SHOULD BE
LIGHT AND FLUFFY AND YUMMY.
AND THEN YOU END UP WITH THIS
REALLY NICE THOUGH DOUGH AND
THEN YOU SHAPE IT.
SO YOU SHAPE IT AND YOU DROP IT
IN AND YOU COULD DO IT WITH
YOUR HANDS OR TWO SPINS.
IT IS VERY MOIST, SO YOU HAVE
TO BE VERY CAREFUL WITH IT.
IT IS A LITTLE BIT DIFFERENT
THAN GNOCCHI AND YOU PUT IN
SALTED WATER AND YOU WANT TO
MAKE SURE YOU COOK THEM FOR AT
LEAST EIGHT MINUTES AND THEN
YOU TEST ONE BECAUSE HE WANTED
TO MAKE SURE THAT IT IS NOT
GUMMY IN THE CENTER. IF YOU DO
NOT COOK IT LONG ENOUGH IT WILL
BE GUMMY IN THE CENTER.
I WANT TO TAKE THE ONES THAT
HAVE ALREADY COOKED.
I HAVE SAUTIED SOME MUSHROOMS
AND I HAVE PUT A LITTLE BIT OF
SAGE.
WHATEVER YOU REALLY LIKE.
SOME OLIVE OIL.
YOUR PASTA WATER SHOULD GO INTO
MAKE A SAUCE.
THOSE WHO DO NOT HAVE A REALLY
YUMMY SAUCE AND THAT WATER HAS
A LOT OF FLAVOR.
USE THE FLAVOR. SO THEN YOU JUST
TOSS THEM GENTLY AND YOU DO
WANT TO BE GENTLE WHENEVER YOU
DO THIS.
I'M SO HUNGRY.
I AM DYING FOR ONE.
NOW I WILL PUT A LITTLE BIT
MORE CHEESE ON THERE.
IN MY BOOK IT IS SUPREME SO
HERE YOU GO.
THIS LOOKS FANTASTIC.
YOU PUT YOUR 14 AND IT IS LIKE
WHAT HAPPENED?
IT IS A TOMATO SEAFOOD STEW.
I LOVE THE MEDITERRANEAN
BECAUSE YOU SEE A LOT OF
DIFFERENT DIVERSITY AND I MADE
ONE THAT HAS SOME SQUID AND
TOMATOES AND ONIONS AND CELERY.
AND THEN THE NATURES BASKETS
ROOM SO REALLY NICE AND GOOD
AND REALLY LUSCIOUS. SO IT IS A
GOOD FAMILY MEAL. NOW WE HAVE
DESSERT.
WHAT I DID IS I MADE SOMETHING
THAT WAS A LITTLE TRADITIONAL.
WITH ALL OF THIS HOT WEATHER
GOING ON, I MADE A DESSERT WITH
POLENTA.
EVERYBODY THINKS OF POLENTA A
SAVORY SO JUST CREATED IN SOME
WATER TO THICKEN.
I'M TRYING TO OPEN THIS ON
MY OWN.
MAYBE NOBODY IS GETTING
GELATO.
YOU HAVE GOT IT, CRYSTAL.
SO YOU COOK IT IN A LITTLE
BIT OF WATER.
WE SHOULD HAVE OPENED THIS
EARLIER.
I WANT TO TELL YOU THIS IS
THE CHEF TRUCK RIGHT HERE.
DO NOT BE AFRAID. I HAVE NOT
CUT MYSELF YET.
AND HERE IS THE DESSERT.
WHAT WE DID WAS A LITTLE BIT OF
WATER AND COOKED IT WITH SOME
SUGAR AND THEN I LET IT COOK
UNTIL GOT SICK AND IT HAS
TEXTURE.
THIS IS A MEDIUM COARSE CORNMEAL
. THEN I PUT SOME HEAVY CREAM
AND A LITTLE EGG IN THERE TO BE
A LITTLE BIT RICHER AND THAT I
HAD PLUMS. IT IS A GREAT SEASON
FOR THAT RIGHT NOW.
PLUMS, SUGAR, AND SOME LEMON
JUICE.
SOME HAVE A LITTLE BIT OF THE
SUBJECT COOK IT FOR 15 MINUTES
AND THEN YOU GET THE GELATO ON
TOP SO IT IS NICE THAT IS KIND
OF AN ITALIAN PUTTING.
THIS IS DELICIOUS.
I'M TAKING THIS WITH ME, CRYSTAL
.
THANK YOU FOR SHARING
