He has a new cooking show Tucci in Italy starting this Sunday on National Geo channel.
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The (un)official MacRumors Recipe thread
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Huntn
macrumors Penryn
We’ve been watching, it’s good, entertaining… if this is what you're referencing, it’s called “Italy…something” At least my wife told me it was the new show, maybe not, maybe she mentioned the new show, but what she was watching was the original show?… he travels to various regions of Italy and talks to people about the local quisine. 🤔
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It is Tucci in Italy (see screenshot of Youtube TV). The new show starts Sunday, but is already available on YT TV On Demand. Watched the first couple episodes last night and really enjoyed it.
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Huntn
macrumors Penryn
Decades ago, my wife used to buy these black bean soup kits from the grocery store, where the beans are pureed. . We got out of the habit for some reason, and I'm excited about this. Will report back! 😀
Sopa de Frijoles (Creamy Black Bean Soup)
www.mexicoinmykitchen.com
Sopa de Frijoles (Creamy Black Bean Soup)
Creamy Black Bean Soup Recipe (Sopa de Frijoles)
This creamy black bean soup is incredibly aromatic and the perfect dish to make when you are in the mood for some Mexican comfort food!
www.mexicoinmykitchen.com
Huntn
macrumors Penryn
Added "Variable Smoothy" to this particular recipe:
Huntn
macrumors Penryn
Chicken Marinade with Mushrooms Stir-Fry
(The Complete Wok Cookbook by Lucy Linn, page 95, prep time 15 min, cook time 5 min, Serves 4. )
Home cooked Chinese, an economical meal, may just ruin you for Chinese takeout. I have a natural gas stove and my wife bought a cast iron wok, which works well on a gas stove. Without gas, you'd need an electric Wok. Actually you can easily make this dish without a wok, plain ole skillet, but the wok adds functionality and some charm to Chinese Cooking. You'll need several bowls to set aside ingredients in the different stages. No, it's not complicated or technically difficult. 🙂
My Option: Cook up some white or brown rice, place on plate or bowl first and then top with this Stir Fry to make it go farther...
For Marinading Mixture
(The Complete Wok Cookbook by Lucy Linn, page 95, prep time 15 min, cook time 5 min, Serves 4. )
Home cooked Chinese, an economical meal, may just ruin you for Chinese takeout. I have a natural gas stove and my wife bought a cast iron wok, which works well on a gas stove. Without gas, you'd need an electric Wok. Actually you can easily make this dish without a wok, plain ole skillet, but the wok adds functionality and some charm to Chinese Cooking. You'll need several bowls to set aside ingredients in the different stages. No, it's not complicated or technically difficult. 🙂
My Option: Cook up some white or brown rice, place on plate or bowl first and then top with this Stir Fry to make it go farther...
For Marinading Mixture
- 2 TSP Soy Sauce (You may feel the need to double or triple this amount, depending how much chicken you are preparing. If you do, increase the other parts of the marinade accordingly, duh.)
- 1/2 TSP Salt
- 2 Pinches ground white pepper
- 3 TSP Cornstarch
- 2 Boneless skinless chicken breast halves, cut into bite size pieces. (I use thighs).
- 2 TBS peanuts oil
- 1 Med zucchini cut into bite size pieces.
- 1” piece ginger root peeled and minced.
- 1/2 LB cremini or button mushrooms cut into quarters or slices (I’ve been using Baby Bells. Feel free to double the mushrooms, if you're a big mushroom fan. 🙂 I've note, when I'm making this using double the chicken and even so, doubling this recipe only makes about 4 meals for me the wife and myself.)
- 1/2 Cup Brown Sauce (recipe included)
- 1/2 tsp toasted Sesame Seeds.
- 1 Cup Chinese Chicken Stock (I use plain grocery brand)
- 2 TBS Oyster Sauce (found at regular grocer, oriental/asain section)
- 1 TBS Soy Sauce
- 2 TSP Cornstarch
- 1 TSP Brown Sugar
- 1/2 TSP Sesame Oil
- Pour Soy Sauce, Salt, Pepper and Cornstarch over the chicken and toss to combine. Marinate at room temp for about 20 minutes.
- In wok, heat the peanut oil, med high heat.
- Add the chicken and stir-fry unti it turns lightly golden brown on all sides. Remove from wok and set aside.
- Add Zucchini to wok and stir-fry until slightly tender, then remove from wok and set aside.
- Add a little more oil to wok if needed. Add the Ginger and stir-fry for about 20 seconds, then add Mushrooms, stir fry-them until slightly brown.
- Return the Chicken and Zucchini to the wok with mushrooms and stir in the Brown Sauce.
- When the sauce thickens, transfer the dish to a serving plate.
- Top with sesame seeds.
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MacBH928
macrumors G3
I do not know who Tucci is, but the most delicious looking food I have every seen in a documentary is by "Two Greedy Italians" . Maybe some one can try to replicate the recipes here
Scepticalscribe
macrumors Haswell
I was also exceedingly partial to the food programmes made by the Two Fat Ladies (a wonderfully articulate and witty pair who zoomed around on a motor-cycle plus side-car), and also to The Hairy Bikers (who, likewise, travelled by motorbike to the places they gifted with their presence).
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Huntn
macrumors Penryn
- Prep time: 15 minutes (takes me more like 25-30 min), Cook time: 9 min, Serves: 4-6.
I double the recipe for 4 servings over rice. And I am very liberal with the marinade ingredients, usually tripling or quadrupling how much marinade it calls for. Probably cause I'm using more chicken than what this recipe call for. More like 1.5- 2lb chicken. And when I tong my chicken out of the marinade into the wok, there's not a whole lot of marinade left for the end of the recipe, but that does not really matter at that point, imo. It's in the wok cooking. You could make this in a skillet if no wok. 🙂
Ingredients
- 1 TBS Soy Sauce- see comments above about marinade.
- 2 TSP Rice Wine
- 2 TSP Corn Starch
- 1 TSP Sesame Oil
- 1/2 TSP Sichuan ground peppercorns (or just use regular pepper)
- 3/4 Lb chicken thighs (cut into 1” pieces, the recipe calls for breasts, but I prefer thighs)
- 2 TBS Cooking Oil
- 1/2” piece of finely minced ginger
- 1/2 Red Bell Pepper (cut into 1/2” pieces)
- 1 small Zucchini (cut into 1/2” pieces)
- 2 Cloves Garlic (minced)
- 1/2 Cup unsalted dry roasted Cashews
- 2 scallions (white and green parts seperated and thinly sliced)
- In medium bowl, stir together soy sauce, rice wine, cornstarch, sesame oil, and Sischuan Pepper. Add Chicken and stir to coat. Let it marinae for 15 minutes or for enough time to pepare the rest of the ingredients.
- Heat wok over medium-high heat until a drop of water sizzles and evaporates on contact. Pour in the vegtable oil, and swirl to coat the base of the wok. Season the oil by adding the giner and a pinch of salt to taste. Allow ginger to sizzle in oil for about 30 seconds, swirling gently.
- Using tongs, the chicken from the marinade and transfer to wok, reserving the marinade. Stir-fry the chickent for 4-5 minutes, until no longer pink.dd the red bell peper, zucchini, and garlic, and stir fry for 2-3 mintes, or until vegtables are tender.
- Pour in the marinade and mix to coat the other ingredients. Bring the marinade to a boil and continue to stir-fry 1-2 minutes, until the sace tuns hick and glossy. Stir in the cashews and cook for another minute.
- Transfer to serving plate, garnish with the sallions, and serve hot.
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anika200
macrumors 6502a
decafjava
macrumors 603
Huntn
macrumors Penryn
Huntn
macrumors Penryn
The Best Chicken Fried Steak
https://www.allrecipes.com/recipe/150306/the-best-chicken-fried-steak/
Have a hankering for good ole fashioned chicken fried steak? This is delicious especially when compared to the sad over priced excuse seen in restaurants today with an excess of crust and you have to search for the meat, found somewhere in the middle?
Cube steak is excellent for this purpose, and in the realm of beef these days is reasonably priced. I don't bother hammering it to 1/4". It comes about 1/2' and I leave it that way.
Note: I found the gravy portion even if it uses 1/4 cup pan drippings to be bland so I added extra 2 TBS butter and sprinkled with garlic salt and stirred it together to much improve it. Yet there are Cracker Barrel (restaurant) Sawmill gravy recipes online, see end of this recipe. The only annoying part is that you must plan and save up 2 oz of bacon grease (unless you can buy it?), not that this is a huge inconvenience, you just have to plan for it. The primary difference between this recipe's gravy and the Saw Mill gravy, is that this recipe uses 1/4 cup pan drippings. Also do not forget to use "course ground pepper".
-------------------------------
Ingredients
Cracker Barrel SawMill Gravy Recipe
https://lulucopycats.com/cracker-barrel-sawmill-gravy-recipe/
Ingredients
https://www.allrecipes.com/recipe/150306/the-best-chicken-fried-steak/
Have a hankering for good ole fashioned chicken fried steak? This is delicious especially when compared to the sad over priced excuse seen in restaurants today with an excess of crust and you have to search for the meat, found somewhere in the middle?
Cube steak is excellent for this purpose, and in the realm of beef these days is reasonably priced. I don't bother hammering it to 1/4". It comes about 1/2' and I leave it that way.
Note: I found the gravy portion even if it uses 1/4 cup pan drippings to be bland so I added extra 2 TBS butter and sprinkled with garlic salt and stirred it together to much improve it. Yet there are Cracker Barrel (restaurant) Sawmill gravy recipes online, see end of this recipe. The only annoying part is that you must plan and save up 2 oz of bacon grease (unless you can buy it?), not that this is a huge inconvenience, you just have to plan for it. The primary difference between this recipe's gravy and the Saw Mill gravy, is that this recipe uses 1/4 cup pan drippings. Also do not forget to use "course ground pepper".
-------------------------------
Ingredients
- 4 (8 ounce) beef cube steaks
- 2 ¼ cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- ¾ teaspoon salt
- 1 ½ cups buttermilk
- 1 large egg
- 1 tablespoon hot pepper sauce (such as Tabasco)
- 2 cloves garlic, minced
- 3 cups vegetable shortening for frying (I used cooking oil which is healthier in general.)
- 4 cups milk
- kosher salt and ground black pepper to taste
- Place steaks between two sheets of heavy plastic on a solid, level surface; firmly pound with a meat mallet to a ¼-inch thickness. (I skip this step, 1/2” cube steak which has already been pounded is just fine.)
- Place 2 cups flour in a shallow bowl.
- Combine baking powder, baking soda, 1 teaspoon pepper, and ¾ teaspoon salt in a separate shallow bowl; stir in buttermilk, egg, Tabasco, and garlic to combine.
- Heat shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Place a wire rack over a sheet of parchment paper.
- Meanwhile, dredge 1 steak in flour to coat; shake off excess. Dip into buttermilk batter; lift up so excess batter drips back into the bowl. Dredge in flour again to coat both sides completely. Place breaded steak on the prepared wire rack. Repeat with remaining steaks. Note: I don’t have a wire rack, I just place them on a baking sheet with wax paper.
- Fry steaks, in batches if necessary, until evenly golden brown, 3 to 5 minutes per side. Transfer steaks to a paper towel-lined plate to drain. Cover with foil to keep warm.
- Drain fat from the skillet, reserving ¼ cup and as much solid remnants as possible.
- Place skillet over medium-low heat. Add reserved ¼ cup oil; whisk in remaining ¼ cup flour. Scrape the brown bits of food off the bottom of the skillet with a spatula.
- Stir in milk; increase heat to medium and bring gravy to a simmer. Cook, stirring often, until thick, 6 to 7 minutes. Season gravy with salt and black pepper.
- Transfer steaks to a platter; pour gravy over top.
Cracker Barrel SawMill Gravy Recipe
https://lulucopycats.com/cracker-barrel-sawmill-gravy-recipe/
Ingredients
- 60g (2oz) bacon grease
- 30g (1oz) plain flour
- 500ml (18fl oz) full-fat milk
- 1 tsp salt
- 2 tsp coarsely ground black pepper
- Melt the fat: Set a large heavy-bottomed pan or cast-iron skillet over a medium heat and add the bacon grease. Let the fat melt until it’s completely liquid, shimmering, and starts to smell like smoky bacon.
- Make the roux: Sprinkle the plain flour over the hot grease and stir immediately with a whisk to combine the two into a thick paste. Keep the mixture moving for about 2 minutes until it turns a light golden colour and smells like toasted nuts.
- Pour the milk: Turn the heat down to medium-low and pour in the full-fat milk in a very slow, steady stream. Whisk constantly and vigorously during the entire pour to break up any clumps of flour so the texture stays silky.
- Thicken it: Let the liquid come to a gentle simmer where small bubbles just break the surface. Continue stirring for 3 minutes until the sauce is thick enough to leave a clear path when you run a finger across the back of the spoon.
- Season: Stir in the salt and the coarsely ground black pepper until the gravy is covered in dark specks. Taste a small amount to make sure the pepper bite is strong enough before taking the pan off the hob to serve.
- Use fresh grease. Always use the fat left over from frying bacon rather than jarred lard to get the best smoky flavour in the base.
- Warm the milk. Taking the chill off the milk in the microwave for 30 seconds before adding it to the pan prevents the fat from seizing and helps the sauce stay smooth.
- Watch the heat. Keep the temperature at a gentle simmer because boiling the gravy too hard can cause the milk to scald or separate.
- Check the thickness. Take the pan off the heat when the gravy is slightly thinner than you want it. It thickens up significantly the moment it starts to cool down on the plate.
- Store the fat. If you don’t have enough grease today, you can collect bacon fat in a glass jar in the fridge for up to three months.
- Fix the lumps. If your whisking wasn’t fast enough and you see lumps, pour the finished gravy through a fine mesh sieve before serving.
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Huntn
macrumors Penryn
Acquired taste? I happen to love it and the way beef has gone through the roof price wise, this is an easy way to get a beef fix, that happens to be tasty too.
Huntn
macrumors Penryn
Eggs a la Golden Rod
https://grannysinthekitchen.com/eggs-a-la-goldenrod/
This is a biggy from my youth. Delicious for breakfast or dinner and easy, 30 min to make! Low calorie. Make sure you include some dobs of butter on top of the cream when serving.
Ingredients
Instructions
https://grannysinthekitchen.com/eggs-a-la-goldenrod/
This is a biggy from my youth. Delicious for breakfast or dinner and easy, 30 min to make! Low calorie. Make sure you include some dobs of butter on top of the cream when serving.
- 5 Eggs Hard boiled, peeled, and chopped
- 2 Tablespoons Butter
- 2 Tablespoons All-purpose flour Can substitute rice flour
- 1 teaspoon Salt
- 1/2 teaspoon pepper
- 2 `cups Whole Milk Unsweetened nut or grain milks can be used
Instructions
- Hard boil eggs (you can also steam them).
- Allow to cool until easy to handle. Peel. Reserve and set aside one yolk.
- Chop the rest of the eggs into small pieces.
- In the bottom of the saucepan, melt 2 TB of butter over low heat.
- Add 2 TB of flour and stir until the butter and flour form a smooth mixture.
- Add the 2 cups of milk and stir with a whisk until the mixture is thick and bubbly. This will take a few minutes. Add salt and pepper to taste.
- Add the chopped eggs and stir into the cream sauce.
- Use a fork to break the yolk into tiny pieces and sprinkle on top (or use a grater if you have one. I have an old fashioned one for grinding up eggs, that has a circular grater you turn with a hand crank.)
- Toast the bread and set on a plate. Top with the eggs and cream sauce.
Lord Blackadder
macrumors P6
Clearly you are a fan of the bechamel-based sauces, @Huntn. 🙂 As am I.