FULL RECIPE ......... Velvety Tomato Sauce Ingredients: 75 ml (2 1/2 oz) Extra Virgin Olive Oil 30 g (1 oz) Butter 5-6 Garlic Cloves, crushed with the side of a knife 300 g (10 oz) Puréed Tomatoes (Italian Passata) 1 teaspoon Brown Sugar 45 g (1 1/2 oz) Onion, diced 120 g (4 oz) Cherry Tomatoes, quartered 1/2 teaspoon Ground Black Pepper 30 ml (1 oz) Red Wine 30 ml (1 oz) White Wine 30 ml (1 oz) Vodka 1/4 teaspoon Cayenne Pepper 1 teaspoon Knorr Basil Paste or 1 tablespoon Minced Fresh Basil 2 teaspoons Red Wine Vinegar (preferably Balsamico Rosso from Italy) Freshly grated Lemon Zest Instructions: Preparation and Initial Cooking: Begin by heating 15 ml (1/2 oz) olive oil and 30 g (1 oz) butter in a thick, non-reactive metal pan over medium-high heat. Add the crushed garlic cloves. Cook until the butter browns and the garlic becomes fragrant, being careful not to burn the garlic. Building the Base: Add the diced onion (45 g) and quartered cherry tomatoes (120 g) to the pan. Cook until the onions are soft and the tomatoes have started to break down. Set this mixture aside in a small bowl. Deglazing and Flavoring: In a separate heavy-bottom pan, heat 60 ml (2 oz) olive oil over high heat. Add 30 ml (1 oz) each of red wine, white wine, and vodka. Add freshly grated lemon zest and 1/4 teaspoon cayenne pepper. Add 1 teaspoon Knorr basil paste or 1 tablespoon minced fresh basil. Add 2 teaspoons red wine vinegar. Combining Components: Add 150 g (5 oz) of Italian tomato sauce/purée to the pan. Do not stir. Partially cover the pan and continue cooking on medium-high heat. Finishing the Sauce: Stir the mixture for the first time after it has cooked partially covered for a while. Lower the heat to medium-high and cook until the tomatoes have mostly melted into the sauce. Add 1/2 teaspoon ground black pepper at this point. For a smoother texture, you can pass the sauce through a fine mesh sieve if desired. Final Seasoning: Add 1 teaspoon brown sugar and 3/4 teaspoon sea salt. Do not stir immediately. Add the brown butter and garlic cloves you cooked at the start. Finish with about 2 teaspoons of the best quality red wine vinegar, preferably Balsamico Rosso from Italy. Blend and Adjust: Move the pan off the heat and let it cool slightly. Use a stick blender to purée the sauce until smooth. Continue cooking until the bubbles become small, indicating the sauce is thickening properly. Additional Notes: If your sauce burns, it may be due to using a pan that is not thick enough. Avoid cast iron; use non-reactive metal pans. This sauce is designed to be thick, as it will be slightly diluted by the pasta water clinging to freshly cooked pasta.

Authentic Italian Restaurant Recipe (Scaled Down for the Home Kitchen) Ingredients: 2 Tomatoes 4 tablespoons (60 ml) Olive Oil 17.5 ounces (500 g) Italian Tomato Purée (boxed) 2 teaspoons Sugar 1 teaspoon Hot Paprika 1 teaspoon Sea Salt 4 ounces (120 g) Onion, diced 1 teaspoon MSG (optional) 1 teaspoon Dried Oregano 1 teaspoon Dried Basil 1 teaspoon Coarse Black Pepper 1 - 1.5 ounces (30-45 g) Garlic cloves 1 ounce (30 g) Parmesan Cheese, freshly grated 2 ounces (60 ml) Red Wine Vinegar 1 ounce (30 ml) Dry White Wine Instructions: Preparation: Remove the stems from the tomatoes and dice them coarsely. Set aside. Heating the Oil: Heat 4 tablespoons (60 ml) of olive oil in a very heavy 2-quart pan (Calphalon works especially well) on medium-high heat. Heat the oil to just over 150° C (300° F). An infrared thermometer is a great tool for this. Adding Ingredients: Add roughly 3 ounces (100 g) of the boxed Italian tomato sauce to the oil. Do not stir. Add 2 teaspoons of sugar. Add 1 teaspoon of hot paprika. Add 1 teaspoon of sea salt. Stir after about a minute. Cooking: After several minutes, the oil will separate from the red tomato sauce. This is when you add 4 ounces (120 g) of diced onion. Add the rest of the Italian tomato purée. Add 2 ounces (60 ml) of red wine vinegar. Seasoning: Add 1 teaspoon of MSG (optional but recommended). Add 1 teaspoon of dried oregano. Add 1 teaspoon of dried basil. Stir and then add 1 teaspoon of coarse black pepper. Add the diced tomatoes you cut earlier. Adding Garlic, Cheese, and Wine: Trim off the hard tip of the garlic and slice paper-thin. Add the garlic, freshly grated Parmesan cheese, and dry white wine. Stir to melt the Parmesan cheese slightly. Final Notes: This sauce is intense and not suitable for pasta. A thin layer on a pizza will provide loads of flavor. Enjoy your authentic Italian restaurant-style sauce!

Cheers from Germany. This is still one of the very few desserts that I can reliably (this and Kaiserschmarrn) make and always turns out well. I make it with Lindt 70% Lindor instead of the one you showed but I personally think Lindor's creamy filling tastes even better.

Gamey

Hi Max, I have your dads first cookery book and would like to buy the others he published. Can you help as Im having trouble finding them. Thanks.

Terrible. Why does it start with 30 seconds of black screen?

This is the UNBEATABLE version of the dish.

No, no, no, wrong technique, wrong information, see bumbi's channel for authentic Indian food...

Wishing Chef would return and just say it was all a joke.

THANKS FOR THAT! I have to be honest; don't be offended. You can have the credit for Finland, however, I will have to have my chefs' teams tweak the recipe for my delicate palate. It looks sensational! GOD save the Emporessa!

Greg, I started following you back in 2013 when I was first going on my cooking journey, learning how to cook. I am sad to hear of your passing, and I wish the best to your son and the rest of your family. Max, I am grateful you have left your father's channel up. Your dad was a wealth of knowledge and I frequently revisit old cooking videos I have previously watched hoping to pick up new ideas/techniques I may have missed in the first watching. I'm making a point for myself to rewatch his entire series over the next few months. Cheers!

I just made this and WOW! Delicious!!! Thank you for posting such an amazing and simple recipe.

It’s not up to Russia to bend you book from sale but the Finland ( we use to be a good neighbours 😪 Finland for sure will loose from they choice 🤷‍♀️ sad for Finns 🤢

Well I am Russian 🇷🇺😊 and watching you from SF ca

2024 and i just phased back a decade seeing the word “annotations” bro 😂

Looks good, but unfortunately switching the annotations on does nothing and I can't tell what all of those spices are just by looking at them

Why must we cut it before and not after? And why do I see so many people using some form of acid in their recipes before cooking but this one doesn’t?

You didn't show when you put egg yolk

I miss you

Watching this today is so different than when I first watched it a decade ago. I'm sorry your last years were so difficult chef. You made some of mine a little bit easier with your simple and knowledgeable videos. To your son, your dad actually affected my life when I was a depressed 17 year old dealing with family problems and leaving high school to take only online classes. Just by being normal and emotionally consistent in his video

Annotations: 0:00.100: Potage of Lamb and Kasha 0:13.500: HOWEVER, the type that I am showing you here dates back a couple of hundred years when a wealthy noble class existed. They used milk instead of water, and more meat. Their kasha was slowly and evenly cooked on top of a furnace rather than boiled in a pot. I have created this recipe based mostly on the known ingredients of a British chef who was working in Russia around 1700. This is more delicious than you would probably ever imagine! 0:13.500: CLICK TO SUBSCRIBE 0:13.514: Kasha is a Russian word meaning a cooked grain. This usually means buckwheat, millet or oats. These are often watered down to the point of being like a thin soup, and served as a lunch or dinner with vegetables or some small portion of meat trimmings added when the budget allows. It is a peasant dish that goes back many centuries, and remains a staple of most Russians to this very day. 0:28.900: If you like lamb and comfort food, I strongly urge you to try this! It is one of the best culinary discoveries I have made in my many years in Russia - and today's Russians don't even know about it because they don't cook like this anymore. This is a nearly forgotten method that Russian grandparents fondly remember from their childhood. You can think of it like a Russian version of risotto. 0:28.900: INGREDIENTS 600ml (21 oz) Milk 50g (1.75 oz) Oatmeal (NOT instant) 200g (7 oz) Lamb, ground (see below) 120g (4 oz) Onion 30g (1 oz) Butter 90g (3 oz) Peas, fresh or frozen 1 T Garlic, crushed (about 3 cloves) Mint, fresh (optional garnish) 0:28.900: Ideally you should grind the lamb yourself. Not only so that it is fresh, but also so that you can control the fat content. It should be quite lean. Alternatively, this is also a way to use up scraps of roasted lamb, if you have them on hand. Use rolled oats, sometimes called "Old Fashioned" type, which are processed less. 0:59.000: I also added 3/4 teaspoon of salt. 1:20.800: By the way, if you are using scraps of previously roasted lamb in this, then you don't need to fry it. Just pass the scraps through a meat grinder. 2:11.881: The video is not showing the brown color very well. 3:20.500: You can strain off some (or all) of the lamb fat, as you like. The original dish includes all of the fat drippings, as you would expect from that era. 4:46.000: The fried onions add a lot of depth of flavor if you take the time to properly brown them, without actually burning them. This is the part that is the most skilled work and very important, so take care with it. To plate, add some fried onions on top of each portion and a few strands of a chiffonade of fresh mint - or tarragon if you prefer. You may also add a few drops of lemon juice. This is not traditional, but it livens up the flavor even more.

MSG ? Have you lost your mind???

The annotations: 0:00.100: An important base sauce with many applications. 0:09.100: CLICK TO SUBSCRIBE 0:09.100: INGREDIENTS 60g (2 oz) Red Onion 2 Red Serrano Chilies, whole (22g or 3/4oz) 30ml (1oz) Vegetable Oil 2 t Smoked Paprika (Spanish Pimenton) 1 t Cumin Seeds, whole 300-350g (11 1/2 oz) Tomatoes, ripe 30g (1 oz) Celery 22-30g (3/4 to 1 oz) Garlic cloves 1 t Salt 1/2 t Black Peppercorns, whole 1 t Sugar 0:19.603: CLICK TO SKIP AHEAD TO THE COOKING 0:30.100: APPLICATIONS For the Spanish traditional tapas bar favorite, Patatas Bravas, simply add a splash of sherry wine vinegar and serve over deep fried potato wedges, accompanied by a traditional aioli, or mayonaisse. But in careful amounts, this sauce can also add mystique and sophistication to dishes from many other cuisines, just as hot sauces are often added for additional flavor - but this is not simply another hot sauce, as you will discover. 1:45.833: You can use a cast iron pan for scorching the onions and chilies - this will save you a lot of clean up later, but do NOT make the entire sauce in cast iron EVER! The tomatoes will destroy both the sauce and the pan. 2:07.800: If you use a cast iron pan, as previous suggested, then you won't get the scorched element that sticks to the bottom of the pan. Do NOT rinse out the cast iron with water to deglaze it, or you will add a metallic taste to the sauce. Using cast iron saves clean up time, but it isn't ideal for flavor. 3:17.533: The trick here is to get it smokey and intense but NOT burn it. 4:55.829: NOT SHOWN - This is also when you add the whole black peppercorns. 5:10.600: Do NOT cut up the garlic too small, or it will burn and be very bitter. 5:19.747: Reduce heat and let it cook covered for about 15 minutes. Inspect and stir occasionally to make sure it isn't burning. 5:23.728: Add 1 teaspoon of sugar. 5:55.400: On a medium-low heat, reduce it further (not even a simmer) at about 65°C (150°F) for somewhere between 30 minutes and an hour until it is thicker, as you see in the next picture. 6:07.700: If you are using this for Patatas Bravas, add a splash of sherry vinegar to this sauce. It will keep for at least a week in the refrigerator.

Where’s the cooking process. 👎

Thank you for this recipe. Adding the white wine to the stuffing is a good idea.

❤❤😢😢😢😢😢😢😢😢😢😢😢😢

Thanks i sub

Chef - KZbin annotations are no longer available. I made this chicken years ago but I lost the recipe. Would you be able to share it, please? Thank you!

The hot water defrost & marination is a great trick - I mean incredibly simple but honestly had never thought of doing it myself. Glad to see your channels still around, I remember watching many years back! Are all your books still available? I remember wanting to get them but being well absolutely broke back then.

Bumping this video as I just came across it. For safety I put the steak between between two small plastic cutting boards between the faces of a small bench vise, then use the tenderizer device or even a sharpened small bladed screwdriver to really cut the raw meat fibers on the edges, followed by three row tenderizer device. I have also used a marinade injector syringe to inject Japanese waygu fat directly into the meat in many injection sites for added flavor.

I just got here, my condolences man I shall try to make some of his recipes

www.youtube.com/@cookinginrussia_redux/videos - here's a channel that consists of videos with restored annotations (methods and ingredients)

www.youtube.com/@cookinginrussia_redux/videos - here's a channel that consists of videos with restored annotations (methods and ingredients)

Too THICK. Needs more wateror chicken broth. Nothing worse than dry food and you achived that here, also, should use white wine, not red. Go easy on the oregano, matter of fact EXCLUDE IT.

Greg it was good to hear your voice. Rest in peace my friend.

Are you sure you didn’t get the pan too hot for the tomato and garlic?

About as subtle as a fire alarm

Excelent! Congratulations from Amazonas, Brazil.

Hate beets? I like beets. I recently found Libby's are better than GV. I open them. Pour the juice into a jar and put it in the refrigerator. I drink the juice in the morning, cold. Then I pour a little cider vinegar in the can and a little water and put them in the refrigerator to chill. They make a nice midnight snack. But tonight I'm having sliced peaches instead.

No food name 😂😂😂😂 spic e

Can I do this soup 3 days ahead and keep it in the fridge?

Guys, could you please help me to find the cabbage rolls recipe? It was a paid subscription video that I lost access to. Such a shame its not available anymore

Misses the essence!

Ugh

Yuk

Love this guy

Saw this on the menu of my local Indian joint and remembered it was your last uploaded recipe, so I ordered it. It was good, but I'm sure your recipe will be better when I make it this week. Miss you chef.

RIP Mr E you trully are the best chef on KZbin. I have tried many others but only your recipes work to the highest restaurant standards. Thank you Sir.