As a widow of an honorable American Veteran, I raised two children alone, this show became my mainstay on weekends. I appreciate this entire cast of this beloved cooking cast .
That pasta looks fabulous! I always enjoy watching Ashley share her dishes, she does such a great job in sharing the steps to success. She is another Chef that makes this one of my favs to watch!!
Wow I’ve not seen polenta served in a solid brick form like that. Normally I see it served the same like you’d see grits. A soft creamy like texture. But it looks like it would be amazing served this way too with that red sauce smothered over the top of it!!! Looks amazing
I've watched Cooks Country and the Test Kitchen for years too. Along with Pepin, Childs, Lydia's on KCPT 19 in KC. I love to cook and I've learned a lot from these shows. Many things my grandmother didn't try!
That Ragu sounds and looks amazing. But I'm a molten puddle of polenta kinda girl and would probably serve a bowl of that with the Ragu on top. Still, that's a win. Thanks!
I love polenta. I usually buy the Premade one in a roll tube in with the veggies at my supermarket. I just slice and pay fry in butter. I must say I’m missing out. Your recipe sounds delish.
add .5 teaspoons of baking soda per every 2- cups of tomato substances. It will neutralize the acidity of the tomato without adding sugar. It will cause bubbling. Stir until the bubbles stop.
Julia and Bridgett done an episode on chicken pot pie. I’ve tried putting it in to view again but I don’t know the date it aired or what season it was from. I would appreciate if it could be made available.
I love this show !!!! both of them and to the chefs you guys are soo amazing!! I love your tips and easy delicious recipes that I can make at home !!! just much information I feel like I'm not only learning great recipes but definitely how to be a better cook and make my own recipes !! I could never get fried chicken right and then I watch your show and let my chicken dry out with salt in the frig and then rest again after dredging , I got a temperature to get oil correctly and for the frist time made perfect fried chicken !!! i appreciate this show because it has made me a better cook for my family !! definitely getting your cookbooks thank you and love your show sooo much !!!
The internet finally gave Anne Boleyn and Elizabeth I the mother-daughter bonding they never had. And not to be outdone, Henry Vlll cooked polenta at the end! Would be nice if they open Cooks County for B&B....😊
Thanks for the video. Any chance you can review and compare the pasta from the store, what you make using classic techniques, and one of those all in one pasta making machines like the Phillips. The machine takes all the ingredients in an automated mixing hopper and extrudes the pasta like a "Play Do" child's toy. I'm curious to see how it does in the taste tests with the audience and a host as shown in this video. Thanks. :)
With the tomatoes in the recipes, is there a conversion to using fresh tomatoes instead of can tomatoes? I have too many from my garden. 🍅🍅🍅🍅🍅. Also full episodes on RU-vid = AWESOME!!! 👍👍👍
Use the following guidelines when substituting canned tomatoes for fresh: One 28-ounce can of tomatoes equals about 10 to 12 whole tomatoes, peeled (or about 2 pounds) One 14-1/2-ounce can of tomatoes equals 5 to 6 whole tomatoes, peeled (or about 1 pound)
The Sausage Ragu looks amazing, it’s literally 3:12 A.M. and now l want Sausage Ragu! I’m not a fan of Polenta. (Notice, I didn’t say “I don’t like it”) Unfortunately, I never had the opportunity to eat a delicious (Non-Lumpy) Polenta. When you’ve tried something several times and been disappointed time and time again... You kinda become weary. I never bother to make it myself because my Late Husband was strictly a meat & potatoes kinda guy. But l’m definitely going to give 5his recipe a whirl.
This sauce is great stuff, though I did cook the sausage longer to develop more bits on the bottom. I was initially worried about all the Licorice taste. But it turned out Very Good!
My mother grew up in Italy, so she made polenta often, but got to say, yours looks better! We got the 'ol "cement pile" on the plate. Like the bricks much better.😉
knew I could depend on you for a good ragu, now that the major grocery chains are no longet carrying my Kraft dinner. My only problem was finding the actual fennel. Still tasted good.
Do you think it would be possible for Julia and Bridget to do an entire show on Keto recipes? The chefs always seem to come up with some amazing tips and ideas. Could you please just give it some thought? Thanks Gabbey 😊
They reviewed it, it just did not make the top three they present in the show. If you want the full review you need to subscribe to Cook's Country magazine, either the paper or digital version.
This confirms my allegiance to Garofalo pasta which I discovered some time ago. It's one of the few brands that will explicitly state pure "Duram Wheat Semolina." The taster/tester here observed the same thing that attracts me to this product: a more springy, solid, better al dente body, with better flavor that comes through the different sauces I've used over it. The big American brands might as well be used for school paste. They are cagey about the flour composition and incorporate lesser quality flours into the mix. It's not distributed as widely as I'd like, however Amazon carries it if you can't find it locally.
I am adding my input to the comments here regarding Chris... Chris came across as being stuffy, stiff, opinionated, and stuck in his ways. He had no charisma whatsoever as a cooking show host. His smugness and sarcastic remarks to his staff co-presenters were extremely annoying and uninviting. I am aware that he is doing another show elsewhere now, but who would even waste time to watch him. I do not know if he was ousted or left ATK voluntarily -- I do not really care either way. Now, the talented ATK staff (with whom I would hang out anytime) can enjoy a breath of fresh air and shine on their own merits without the interference of that dinosaur.
I always imagined that the pasta thrown against the wall was more of a joke about what happens when you put hot noodles onto your fingers from a boiling pot of water. Ow! Then the process of throwing it away quickly, it hitting the wall and the cook exclaiming afterwards the pasta is ready lets eat.
Quella polenta la si potrebbe confondere per un budino, sia per la forma, che per la consistenza, per non parlare di quella "salsa" dal colore piuttosto ambiguo. Comprendo che in un continente differente le ricette possono leggermente variare, ma a volte le si stravolgono, addirittura inventandole e spacciandole per italiane, le quali non conosciamo nemmeno (es. fettuccine Alfredo, maccheroni al formaggio). That polenta could be mistaken for a pudding, both for its shape and its consistency, not to mention the rather strange "sauce". I understand that in a different continent the recipes may vary slightly, but sometimes they are twisted, even inventing them and betraying them for Italians, which we do not even know (ex. fettuccine Alfredo, macaroni and cheese).
Prescelto Actually Fettuccine Alfredo was first served at the restaurant of Alfredo Di Lelio in Rome. He made some fettuccine al burro for his pregnant wife to eat, as her stomach was upset. It's a very common type of thing for Italians to eat at home and not something you'd expect to find on a restaurant menu, but he served it to some famous guests - made a big show of creating the dish @ tableside - and people liked it. It became popular in the US but was created in Italy. Not sure why you put sauce in quotation marks. Are you implying that it isn't actually sauce? And Italians have been eating many varieties of 'macaroni and cheese' for centuries, but of course they don't call it that. You don't seem to know much about the history of Italian cuisine.
"The variety of cereal used is usually yellow maize, but buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a creamy, soft polenta." Found this on Wikipedia. It also mentions that before corn (maize) was brought over from the Americas, anything from wheat to chestnut flour to chickpeas were used to make polenta, and was a common staple already in the ancient Roman Empire. Basically just a variety of porridge, like oatmeal, though I don't think oats were very common in that part of Europe.
Whenever ATK says a recipe is only X minutes....always add at least 45-60 minutes to actually prepare the dicing , chopping, and the ingredients preperation. Kinda of makes me frustrating at times. I don't have a staff of sous chefs...and what looks like a weekday meal is actually a Sunday Afternoon experience.....
It clearly says "Italian American" in the title and you're all still lecturing and whining about what real Italian food is, as if that has anything to do with it.
@@jlusk999 Lidia's maiden name is Matticchio and although she was born in Pula, Istria (now Croatia), at the time she was born it was part of Italy. Her heritage is Italian. Parts of Croatia have been Italian in former days, as parts of Italy were once in Croatia. Same with Austria.
@claire bigelow hm, I've yet to see her put down "Italian american" dishes she even says herself some dishes she makes are Italian american. She incorporates "american" stuff to her Italian dishes.
@@MMMmyshawarma Often in conjunction with the "but my mom did it like this!" crowd, as if cooking begins and ends with some random person's mom's recipes.
This looks quite tasty. I wonder why you consider this a ragu since you added so much tomato? 5:53 A ragu should be thick with tomato concentrate/puré and have no passata. The amount of tomato added in this recipe was even too much for a bolognese, yes? Glad you saved some pasta water though! :) *had to edit* No cream in the ragu?! Also, why is your polenta so stiff (e.g. "a brick")?
Apocalyps Ragu is just a sauce that's typically made with ground meat, onions, tomato puree, and red wine, and served with pasta. Theirs fits the definition. Also polenta is served many ways. Sometimes it's made dense and allowed to cool into a loaf and then slices of it are fried or baked, etc.
Ruthlessnoodle My grandparents and my parents were born in Italy, and never once do I remember them ever adding pasta water to the sauce. My mom also passed all of her recipes to me; again, no pasta water. Also, a touch of sugar (or honey) is almost always added to the tomato based sauces, because canned tomatoes and sometimes even fresh tomatoes can be a bit sour or acidic.
@@veecee3669 Listen, you're going to find people who will screech at you for daring to add sugar to the sauce. Or for simply not doing it like THEIR mom did. Who cares. Share to share, don't share to get on some high horse.
I'll save you time. Get 1lb. of Italian ground sausage and brown it with some garlic . Two cans of Ragu, (1 mushroom, one vegetable), add a 1/4 of an onion, Italian seasoning. Add to slow cooker. Boil some farfalle or penne pasta. Drain pasta, add to slow cooker for about 2 minutes before the pasta is done, It will soak up all the awesomeness. Serve with grated Parmesan, not that Kraft nonsense. Now teach your kid to do it, so you can relax and they can get married.
Why do you show a quaint farmhouse when your offices and test kitchens are in an industrial building on Boston's waterfront? Do you really think that window dressing is fooling anyone?
