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Serving Up Smiles - Shared screen with speaker view
Matt Hughes
01:07:20
hello everyone!!!
Gloria Mattera
01:11:16
are the liquid ingredients listed in fluid ounces or regular ounces?
Matt Hughes
01:11:31
fluid
Holly Jayne
01:12:31
For the boscala sauce, can chambord substitute for brandy?
Matt Hughes
01:13:17
wine would be a better sub Chambord is a bit to fruity
Holly Jayne
01:15:09
white or red?
Matt Hughes
01:15:15
white
Matt Hughes
01:15:57
or if you had any brown spirits such as bourbon or whisk that would be a decent sub as well
Matt Hughes
01:20:27
slice it thin across the grain of the onion, we will use the whole onion
Matt Hughes
01:20:42
we want it to melt into the sauce so thinner is better
Danielle Giorgetti
01:21:22
what's the best way to develop good knife skills? Is it just about practicing? Cutting always takes forever!
Matt Hughes
01:21:26
keep the sharp side pointed away from you
Matt Hughes
01:22:01
yes practice..... you learn quickly after the first few times cutting your fingers !!!
Matt Hughes
01:23:19
Your pot of water should be full and on the stove on medium, then when ready turn flames up and bring to a boil only add the salt after the water is boiling
Matt Hughes
01:24:01
use 3-4 oz of olive oil start pan on medium to high heat and we will turn down once heated
Matt Hughes
01:24:18
Use a non-reactive pan such as stainless steel or ceramic. Aluminum pans react with the tomatoes and give an off taste.
Matt Hughes
01:24:57
he is using half of the herbs called for in recipe now and will add the rest later
Matt Hughes
01:25:09
add garlic to flavor the oil
Matt Hughes
01:26:04
pour the tomatoes in a bowl and we are going to hand crush them
Matt Hughes
01:26:17
if garlic is browning turn the heat down
Matt Hughes
01:27:49
add the bay leaf to the onions
Matt Hughes
01:28:48
add the herbs we chopped to flavor the oil
Matt Hughes
01:30:11
leave the tomatoes a little chucnky
Matt Hughes
01:30:13
212
Erica Sandoval
01:31:56
how much wine
Matt Hughes
01:32:04
season
Matt Hughes
01:32:19
we added about 3 oz of white wine
Matt Hughes
01:32:55
if you add more just need to reduce a bit and adjust seasoning
Matt Hughes
01:33:27
bring sauce to a simmer then turn down to a slow simmer
Matt Hughes
01:33:39
you can cover the sauce as well to prevent splattering
Matt Hughes
01:34:23
take a new pan heat and place less than a 1/2 oz of oil while you slice the musdhrooms
Matt Hughes
01:34:41
cut about 1/4 - 1/2 inch thick
Mia Salmo
01:35:01
Best way to clean mushrooms?
Matt Hughes
01:36:00
quick rinse under water then lay flat on a towel to allow to dry then cut
Danielle Giorgetti
01:36:50
the Pomodoro smells DEEEEEVINE!
Matt Hughes
01:36:59
break up the sausage and put in the pot with mushrooms
Matt Hughes
01:37:16
Danielle that means you are doing it right
Matt Hughes
01:37:49
season the mix
Matt Hughes
01:38:47
cut casing in half then squeeze
Gloria Mattera
01:39:37
can any other pork be substituted for pork jowl
Gloria Mattera
01:39:58
we're using pancetta instead
Matt Hughes
01:40:11
yes pancetta works for sure
Matt Hughes
01:43:16
always add the alcohol OFF of the fire then return the pan to the fire keeping the bottle away from the fire
Matt Hughes
01:43:38
after the brandy add the cream and allow to cook down
Michele Hall
01:44:09
Randall is a great cook!
Matt Hughes
01:44:47
add the filetto di pomodorp and mix check the seasoning
Matt Hughes
01:45:18
add salt and pepper to taste
Matt Hughes
01:45:23
VODKA SAUCE
Matt Hughes
01:45:42
heat a new pan and about an OZ of olive oil
Matt Hughes
01:45:47
and heat the pan
Danielle Giorgetti
01:45:56
i'm drinking champagne!
Matt Hughes
01:46:18
start the sauce with garlic just like the first sauce
Matt Hughes
01:47:10
this sauce uses the prosciutto
Matt Hughes
01:47:29
add to the pan and allow to render a bit
Matt Hughes
01:48:36
after flaming the vodka add the cream 3-4 oz
Matt Hughes
01:48:52
add chili to taste or leave out
Matt Hughes
01:49:47
link to this brand of chili paste on amazon
Matt Hughes
01:49:50
https://www.amazon.com/TUTTO-CALABRIA-Crushed-Calabrian-Peppers/dp/B004ROGVCG/ref=sr_1_2?crid=1LSKF6M6P1Q26&dchild=1&keywords=calabrian+chili+paste&qid=1594853456&sprefix=clabrian%2Caps%2C221&sr=8-2
Matt Hughes
01:50:12
highly recommended
Gloria Mattera
01:50:56
how many ladels of pmodoro?
Matt Hughes
01:51:22
about 4-6 oz
Danielle Giorgetti
01:51:31
my vodka didn't flame. :(
Matt Hughes
01:52:00
sauce should be a medium pink color and will get redder as it reduces
Gloria Mattera
01:52:10
mine didn't either!
Danielle Giorgetti
01:52:14
but that might be a good thing. I didn't want my kitchen to go up in flames.
Matt Hughes
01:52:23
tilt the pan a bit
Matt Hughes
01:53:01
the pan has to be hot and as the vodka begins to evaporate that is what will catch on fire
Matt Hughes
01:54:35
for the amatricana you should have the guanciale in the pan browning and rendering out the fat which we will use in the sauce
Danielle Giorgetti
01:56:27
did we add the peas to the vodka sauce yet?
Matt Hughes
01:56:34
the arrabiatta sauce is the easiest if you are making just remove the amount of filleto di pomordoro sauce you would like and add in the chili to taste and set aside
Matt Hughes
01:56:41
no peas yet
Matt Hughes
01:58:06
reserve some of the browned guanciale for garnish leaving the rest in the pan
Matt Hughes
01:58:22
add some more garlic to the pan and add 3 oz of white wine
Giselle Miller
01:58:57
If you were making the amatriciana by itself, would you cook the guanciale first and then add the tomatoes and cook the filet di pomodoro the way we did it
Gloria Mattera
01:59:28
my vodka sauce is not thickening up yet
Matt Hughes
01:59:54
both work but if you were only making amatriciana you could buld the sauce in one shot
Matt Hughes
02:01:09
you would cook guanciale first then remove build the tomatoe part of the sauce then add some of the guanciale back to sauce
Matt Hughes
02:02:48
Never buy pre grated cheese here is why https://www.thekitchn.com/cellulose-the-wood-pulp-in-you-146276
Matt Hughes
02:03:23
prepare to finish you sauces by chopping the herbs and we will grate the cheese as well
Randall Selvie
02:04:50
this fresh basil smells amazing
Danielle Giorgetti
02:05:13
why do you call these sauces the five families?
Matt Hughes
02:05:30
great question
Holly Jayne
02:06:10
You have done a fantastic job making sure we are all on pace with you. This has been a great class this week! Thank you so much. :)
Michele Hall
02:09:10
good job little sis!
MJPedone
02:10:12
Great job everybody! I love your kitchen Marc!
Matt Hughes
02:10:55
the five families refers to the 2 things the classic French term of the 5 mother sauces that most sauce are based off of and then this part also refers t the five families from the godfather movie
Matt Hughes
02:12:10
when you strain the pasta you can put a bowl under the strainer to catch some of the pasta water which you may need to finish the sauce
Chris Brown
02:13:20
Thank you Chef Ralph and Joe. Shout out to everyone at enCourage Kids. Greetings to special friends Gloria (and Peter) and Michele!! xoxo
Matt Hughes
02:14:25
pasta water is great because it has some of the starch from cooking the pasta and it is seasoned so adding it to the sauces when needs add both seasoning it also thins out the sauce while emulsifying at the same time
Matt Hughes
02:18:57
the cheese will also thicken the sauce
Danielle Giorgetti
02:21:48
the vodka sauce is soooooooooo GOOD!!!
Erica Sandoval
02:23:50
omg delicious!!!
Danielle Giorgetti
02:25:33
this was amazing! Thank you so much!!!!
Mia Salmo
02:26:57
So fun! Thank you so much!