0:41 Italian Style Meatloaf 8:54 Various garlic products 12:05 Asparagus Baked in a Foil Packet 13:31 About Scampi 14:32 Chicken Scampi
@m.layfette62492 жыл бұрын
Thanks 👍🏾
@ericl292 жыл бұрын
Thank you!!!!
@frmorganwhite30542 жыл бұрын
Hi guys....just a quick note to say how much I am enjoying the channel and all the heart warming recopies, culinary skills and the professional positivity of all the presenters. I lived for 20 years in the USA and so looked forward to the show on my local PBS every Saturday morning. I love everything about the show, how you make the creation of delicious, nourishing and exciting meals accessible to all cooks and their diverse families and invite us to take our skills to the next level. Watching the show is so educational and relaxing and makes me feel connected to community and nice things!!! Keep up the good work and peace and blessing to all the team.
@daverector45572 жыл бұрын
I'm not much of a cook, but I made the Chicken Scampi for dinner last night and my wife was greatly impressed. It was delicious and we both cleaned our plates.
@jaredjlinden Жыл бұрын
Love Julia. She’s knowledgeable and likable and has great screen presence.
@dannysunay4386 Жыл бұрын
The chicken scampi was the most deelicious!! You guys and gals are really stepin' it up!!!! Thank you very much!!!
@valeriebudhwa68342 жыл бұрын
Ms. Davison , I always love watching you cook and taste tested food. I admire you and your unique recipes . God bless you gorgeous young lady . Thank you for sharing with us . Thank you American Test Kitchen .
@marjorjorietillman8562 жыл бұрын
Thank you so much for taking your jewelry off, it seems so much cleaner! That’s the same way Martha Stewart and the Barefoot Contessa does, and I love it! And I know that Meatloaf is good and it seems so easy to make!! Thanks TK!
@sloopy5191 Жыл бұрын
Julia, your recipes rock my kitchen!!! Love 'em!
@csmats53742 жыл бұрын
I planned on making conventional meatloaf today but by happy coincidence I have Italian sausage in the freezer. And of course I always have Parmesan cheese and crushed tomatoes on hand under direct orders from God. Thanks for the idea, I never would have thought of it on my own!
@sarabush1961 Жыл бұрын
I love learning all of the tips, and I’ll share one of mine. I cut off the top of a garlic bulb, exposing each clove purposefully. Air fry the bulb, gently squeeze the bases, and cool cloves on parchment, then freeze, Store in plastic bag in the freezer. Thaws quickly, and is not mushy if it is not over cooked. It’s my go-to for “fresh” roasted garlic cloves. Also prevents waste of unused garlic.
@susanchapman42312 жыл бұрын
Just went grocery shopping, and picked up ingredients for both of these meals. They look yummy!
@earlschenk43432 жыл бұрын
Love your show on PBS. Now I have a new way to watch. Your recipes are incredible.
@pamelarichardsen8622 жыл бұрын
Sounds wonderful ... makes me want to cook everything. The one thing I noticed is that while we were told that the asparagus takes 18 minutes to cook, I don't think the oven temp was mentioned. Thanks for another great episode!
@barcham2 жыл бұрын
Absolutely everything in this video made my mouth start watering! Right now, it looks like that meatloaf will be on my menu for Saturday! 😛
@republicannemesis5032 жыл бұрын
LOL I prefer olive oil and sometimes I need to adjust the recipes to dairy intolerant and celiac friends.
@barcham2 жыл бұрын
@@republicannemesis503 I also tend to use olive oil over any other, except for deep-frying where I use peanut oil. But there are times I do not want the flavour of EVOO in a particular dish, so I will use Canola or vegetable oil instead. I always have bottles of all of them on hand. Fortunately, I have no friends with special dietary requirements so I don't have to worry about that when preparing a dish.
@republicannemesis5032 жыл бұрын
@@barcham lucky you, I use sunflower or corn oil for deep frying. i am allergic to peanuts -- :(
@barcham2 жыл бұрын
@@republicannemesis503 The peanut oil sold in grocery stores is refined and will not trigger peanut allergies. That applies to the peanut oil used to cook in most restaurants as well. Most decent Asian restaurants do their stir frying using peanut oil, and they have no need to put any allergy warning on their dishes. What you need to avoid is the higher priced, specialty gourmet unrefined peanut oil, which will rarely be found in a regular grocery store. Refined peanut oil, such as Planters, is actually one of the healthiest oils to cook with, but it does tend to be a bit more expensive to use.
@republicannemesis5032 жыл бұрын
@@barcham I did not know that. Still, never order deep fried food at restaurants unless I know the oil being used.
@brendafain99622 жыл бұрын
Thanks for sharing chefs. Thanks to my favorite chef Ash. You're awesome. None of your recipes have let me down, and you are the reason I received a new knife set from my hubby. You rock!
@rodmckenzie90892 жыл бұрын
Great recipes in this episode! And Jack's segment on garlic it's very informative. I noticed that no oven temperature was given for the foil baked asparagus.
@joemorales66392 жыл бұрын
The link to the recipe says 400 degrees.
@citibear572 жыл бұрын
Jack, Jack, Jack! You really must get out of your kitchen once in a while. I was sad to hear that garlic is your friend. There are lots of nice people outside. Go! Enjoy life! 😁 On a serious note, I thank you for the garlic information you provided. I have only purchased pureed garlic (in a jar) or garlic powder/salt. I guess I have been missing out on a lot of awesome garlic flavor!
@susanhickman17462 жыл бұрын
Awesome…I plan to make the Chicken Scampi…soon! I did also like the Italian Meatloaf so it will probably be added to my meal plan this month. Thx. Susan
@blass79 Жыл бұрын
Finally made the Chicken Scampi and it was a big hit. Prepared pretty much exactly as described here and then tossed with some fettucine. Both kids loved it!
@danrank92962 жыл бұрын
The meatloaf is incredible, I made it tonight. If you live a low carb/keto lifestyle, replace the crackers with 1 cup ground pork rinds. The flavor is incredible. It does truly taste like a giant meatball.
@MrEquusQuagga2 жыл бұрын
Pork rinds! Brilliant!
@donnaramada95057 ай бұрын
You're the best cook Ashley!
@sherrimetoyer58012 жыл бұрын
I always love the demos. It sure makes preparing the dishes easier. Thank you
@dchenkin022 жыл бұрын
Jack Bishop gave a great explanation. I used to buy minced garlic in the produce refrigerator case; it has an awful sour taste and I could not figure out why it never tasted the same as fresh garlic.
@earlismarks71082 жыл бұрын
Same here...taste terrible.
@CoughyHaus Жыл бұрын
All these recipes are great but the standout is by far the meatloaf. New standard meatloaf recipe in my house
@kaylac33672 жыл бұрын
Such salivating recipes! I'll be trying these. I especially appreciate the information on the garlic.
@sqike001ton2 жыл бұрын
Wow I learned something I like the tartness from the garlic paste I add it along with my sliced garlic I didn't know it was from citric acid
@2075vj2 жыл бұрын
I only wish I had the talent to cut the garlic the way you did. Very well done thanks for sharing
@serenabussell84892 жыл бұрын
Love this show ❤ sharing the asparagus with my daughter as that is so easy for a weeknight meal. One thing I do at home is using a pair of tongs and some hemostats for removing the tendons from the chicken tenders. I don't know if you have done a segment on this, but the hemostats are such a useful tool in my kitchen! Love watching you on @Create too.
@howward40712 жыл бұрын
Oh a roach clip. Had no idea what a hemostat was.
@pamelaparsons90462 жыл бұрын
I made the chicken scampi. It’s excellent.
@catylynch79092 жыл бұрын
- The meat loaf sounds delicious, and I'll certainly try it. My question is about the tomato sauce. I grew up in the North Beach district of San Francisco, which is our "Little Italy." I'm not of Italian descent, but Mrs. Poggio, who grew up in Genoa ... and was a wonderful cook ... often let me "help" her in the kitchen. She drummed into my head that any dish that uses a canned tomato product must simmer, for at least 2 HOURS, to even the acidity level, and any metallic taste. Do you know if this is an "old wives' tale," or if canning procedures have advanced in the last 30-40 years? - I have no problem prepping fresh garlic. But, I'm going to look for the frozen puree. It might come in handy - and, it looks like fun!
@barcham2 жыл бұрын
Canning techniques have definitely advanced in recent years, and you will have nothing to worry about when it comes to any metallic taste from the can. If you want quality tomato flavour, canned tomatoes are the only way to go, as they are picked and canned at the height of their flavour and will always be a consistent quality. You just need to find a brand you like and stick with it. When it comes to garlic, it is very simple to buy it in bulk when on sale, then prep it and freeze peeled cloves in ziplock bags. Another way is to prep it and then put the peeled cloves in a jar and cover them in white vinegar and pop the jar in the fridge. As long as the garlic is submerged and not above the level of the vinegar, it will last indefinitely. It will not absorb any vinegar flavour. I always have both on hand, and fresh most of the time.
@momcat142 жыл бұрын
I am of Italian descent and mom taught me to only cook marinara sauce about 45 minutes. I find more than that makes it bitter. I think people get scared of making sauce but it's actually easy and quick. P.S....I always add a small can of tomato paste too for more concentrated tomato flavor and thickness
@falsenames2 жыл бұрын
@@momcat14 An Italian-American here. I was also taught to cook sauce for a LONG time. My great grandmother would start mid day and cook it over night, then can the several gallons she made to last for the next few months. Still remember my uncle harvesting tomatoes from his garden when I was a little kid, and many family members joining in on turning it into sauce that very day. Two stoves going from morning to night. Again, canning in Ball jars for everyone to take home. I generally cook mine for 1-2 hours unless I'm making something really special when I cook it all day and just put the saucepan in the fridge after it's cooled enough. It's always better the next day. Takes no effort to cook it longer, aside from checking on it every now and stirring. Just toss it on the back burner while you're prepping the rest of the meal. That being said, although I was cringing at first at the 5 or so minute cook time, I realised it isn't too bad, since the meatloaf went into the oven for quite a while with the sauce and the meatloaf exchanging flavours and just getting to know each other better. Guess that can be a replacement for being in the saucepan for that amount of time. Still, with 4 decades of getting it drilled into my head that you cook sauce for a long time, I was concerned until I saw it was getting poured over the meatloaf before it was cooked. For the initial question, I agree that you're very unlikely to get a metallic taste from canned tomatoes these days, unless you're forced to use some real cheap bargain bin tomatoes. However, the same thing goes for the tomatoes as with the garlic. Check the cans. Some of the diced tomato cans I have use citric acid as a preservative, some don't. And the tomato paste I use just has "Tomato paste, salt" as the ingredients. If you have the citric acid as an ingredient then it will taste a bit sour, which is what cooking for a longer time is expected to fix. Good news is that this is really easy to test. Next time I make sauce, I'll grab a ladleful out at 5 minutes, 30 minutes, an hour, and compare all three with the finished 2 hour product. Fun and delicious experiments we can do at home, like a mini America's Test Kitchen!
@WatchingNinja2 жыл бұрын
I always like to add a small sprinkle of baking powder to even out the acid. It also brings out the Sweetness.
@barcham2 жыл бұрын
@@WatchingNinja Use baking SODA, not baking powder. Just a pinch in a large pot will be more than enough. You will see it foam up when you drop it in.
@amelias.25092 жыл бұрын
Julia, your makeup is so pretty and can hardly wait to make that meatloaf!!
@br46532 жыл бұрын
Every recipe looks delicious! Want to try them all!
@squishykrishy_2 жыл бұрын
I find the garlic paste from the Indian grocery store is the best substitute! Try ginger garlic paste it's good!
@SerenitySharesStuff10 ай бұрын
Great job. I make this but make small ovals and stovetop simmer.
@woodstream61372 жыл бұрын
Hi. Once in a blue moon mom makes a dish called fancy pants. It's very basic: large hamburger patties, season, cook on one side, flip, add slices American cheese, cover in tomato sauce and cook until done.
@NOTHEOTHERGUY Жыл бұрын
Yes, on both of these!!!
@rudinatelaj718 ай бұрын
Love all the recipes
@2075vj2 жыл бұрын
I want to try this with ground chicken or turkey Any advice? I know that it’s less fatty so maybe I would have to add oil. Thanks for sharing
@remyrussell32962 жыл бұрын
you are so delightful. Julia first but jack too
@royberry77532 жыл бұрын
Love your show and love your accent 😍
@2075vj2 жыл бұрын
I personally use two different utensils to add the chicken and turn it if not you contaminating the chicken and have the possibility of getting sick
@jwillisbarrie2 жыл бұрын
Thanks for the captions
@MrChris209122 жыл бұрын
Love that Chicken Scampi recipe, will be making that one soon!
@rogeryoung51792 жыл бұрын
I have to ask...where's the onions? Any Italian knows you can't make tomato sauce without onion. There's none in the Meatloaf either. Looks like a good recipe except for that. Easy and quick. Will try with a couple of tweaks to it. Bread crumbs instead of saltines and onions. Love your show. Watch it all the time.
@ladygardener1002 жыл бұрын
Great ideas, and tips, tx
@johnting6732 жыл бұрын
it all looks good. have to make both
@oimis98872 жыл бұрын
Great, I'm going to try it!
@jeffwood28452 жыл бұрын
What brand is the knife used to slice the garlic?
@janetseidlitz59762 жыл бұрын
If you put the bread crumbs in last and mix it in to the meat mixture, it is better able to absorb the meat juices as it cooks. That is why Italian cooks do it that way.
@wizeacr8672 жыл бұрын
What temp in the oven for the asparagus???
@gryjim2 жыл бұрын
What oven temp for the asparagus?
@edwardbrown75712 жыл бұрын
Question... My grandmother started making a dish after Dad returned from Italy after WWII, which she called goulash. But it was not cooked... I've been looking for a recipe for that dish for years, but every dish that's called Goulash is cooked. Granny's was never cooked, made with raw cabbage, green peppers, onion, wild gathered garlic, salt, black pepper, and vinegar... It sat at least over night on the vinegar, and was eaten cold and raw the next day like a vinegar salad... You would think after all these years I could make it by experimentation... But it never really tastes right... And sometimes I get so cravings for that taste I try doing it again only to be disappointed again... Something is always missing... Any suggestions...
@dchenkin022 жыл бұрын
Goulash is a Hungarian dish made with ground beef. It is derived from the Hungarian word Gulyas, meaning cowboy or herdsman. As the herdsman would go on cattle drives they would butcher the weaker cows that may not make the drive and make a stew or soup from them.
@edwardbrown75712 жыл бұрын
@@dchenkin02 Thank you for telling me this...
@getoffmydarnlawn2 жыл бұрын
Sounds like something my grandfather used to call scumgullion (not sure how to spell it), not to be confused with slumgullion, which I think is sort of a poor man's stew. What he called scumgullion was a sort of cabbage salad or relish that you could eat as a side dish or put on sandwiches. I've never been able to find any reference to scumgullion online, I think he may have just made the name up. But it sounds a lot like what you're talking about.
@edwardbrown75712 жыл бұрын
@@getoffmydarnlawn I think you may be right...
@justbeachy46662 жыл бұрын
That sounds a lot like what is called a "Jew Salad" or "Jewish Salad" in some KZbin videos I've seen. Many people comment on having fond memories of eating it as a child, and their grandmother would make it for the family. This is a video on how to make a big batch. kzbin.info/www/bejne/pHiqeZyjaZihgbs
@luciabriseno40652 жыл бұрын
I’m ready to make Chicken Scampi 😋👩🍳
@bettytijerina97692 жыл бұрын
Can we puree and freeze the garlic in a mold?
@jeremybernstein88082 жыл бұрын
What knife is Julia using?
@chassanaly2 жыл бұрын
Please please please make a video of the Levain Bakery Cookies 🙏 🙏 🙏 🙏
@jimlasswell4491 Жыл бұрын
What temp for asparagus?
@maryannequinn3465 Жыл бұрын
I didn’t hear Morgan give the temperature of the oven for the asparagus roasted in foil. ?
@michaelbaumgardner25302 жыл бұрын
Like everything video absolute Yum.
@bettytijerina97692 жыл бұрын
What can I substitute for the wine in the Scampi?
@bettytijerina97692 жыл бұрын
Thank you, Legumanator
@familyc30262 жыл бұрын
What other food go well with the meatloaf? Any ideas?
@getoffmydarnlawn2 жыл бұрын
I like it with mashed potatoes or mac-n-cheese. And the next day cold in a sandwich.
@ShirleyJDavis Жыл бұрын
I like all of them, but the chicken is the one I will try first.
@ClutterCamp2 жыл бұрын
What temp is the oven?
@karenmcpherson42252 жыл бұрын
Looking good
@Vahan2102 жыл бұрын
At what temperature did she cook the asparagus?
@thomasbernecky20782 жыл бұрын
Ashley can certainly sell it: "It's like butter!"
@sharonoconnell79142 жыл бұрын
Making the Italian meatloaf for dinner tonight 😁
@barbaracholak52042 жыл бұрын
Morning ATK Salutations from California 😋
@lindaevans64612 жыл бұрын
Love garlic!!!
@kitty628622 жыл бұрын
I’m hoping you serve that with some ravioli or some tortellini. Going to try this one.
@mrbear13022 жыл бұрын
I am curious. Why bread the chicken cutlets? The shrimp wouldn't be breaded?
@dylanbystedt2 жыл бұрын
The Chicken Scampi opening has the energy of "I've found a dead body... wanna see!?"
@donnaramada95057 ай бұрын
Add a scoop full of whole milk ricotta to meatloaf, with sauce I would boil wide egg noodles to side serve.
@sandrakeen40002 жыл бұрын
I have done something similar to the frozen garlic. It was from a TikTok video and it worked really well. The flavor was all there when I cooked it. You basically minced it then laid flat in a Ziploc bag then sort of made marks in it so that it would cut off evenly in about a teaspoon size.
@barcham2 жыл бұрын
If you are prepping your own garlic, there is no need to mince it before freezing. Simply freeze the peeled cloves and keep them in a zipper bag in the freezer.
@thomashughes48592 жыл бұрын
7:22 - please leave the "grease" - great calories and flavour in that fat! Those who know, know ... those who don't will learn eventually. Lots of love!
@avalon4492 жыл бұрын
Forgot to say what oven temp for the asparagus!
@johnhpalmer60982 жыл бұрын
Probably 350F, but it could have been done in a hotter oven.
@nirro62 жыл бұрын
Says 400 in freedom units on the recipe
@louisrios55462 жыл бұрын
I noticed that too. The recipe page says 400 degrees.
@sandrakeen40002 жыл бұрын
400’ for 18 minutes
@louisrios55462 жыл бұрын
There are also comments on their recipe page that 18 minutes at 400 degrees (plus another 5 for steaming) is far too long and turns the asparagus to mush. I haven't made this yet, but most asparagus recipes that I've seen specify around 10 minutes total, and less if you're using the broiler.
@Mary-fv4bn2 жыл бұрын
Crushed saltine crackers! All the Italian grandmothers must be having a fit right now.
@M_Ladd2 жыл бұрын
I like you red! Great job! Thank you very much!
@stevebikes9952 жыл бұрын
We made the meatloaf for our Sunday family dinner. Everyone agreed it tasted like low carb pizza. Absolutely delicious. Will definitely make it again.
@david_reynolds36602 жыл бұрын
You just said that it was your favorite way of checking in a sauce without making a roux. And yet what you just did is make a roux within the vegetables. Fat and a flower makes a roux anyway you look at it!
@yellowfr0g2 жыл бұрын
Oh my word I'm in a bit of shock seeing the asparagus getting "trimmed" by snapping them. You can see the waste bowl and it's nearly half of the stalk. Dan just recently did a video on how to properly trim. Cliff's notes: Cut a little from the bottom and inspect the cut edge. If it's not woody then you're good to go. kzbin.info/www/bejne/hKK8f2qCq6-fhbc
@bingbang33182 жыл бұрын
Made the meatloaf fantastic
@mariachizar67962 жыл бұрын
I don't know about cooking the red peppers for 12 minutes. Aren't they way too mushy? It sounds good though.
@IFallLikeRain.2 жыл бұрын
That’s how my grandmother made breadcrumbs for fried chicken. I don’t think she used a ziploc bag though.
@passiveaggressive61752 жыл бұрын
Lovely❤️
@Richard-me2pq Жыл бұрын
To slice the 🧄, I use a razor blade like boss Paulie did in the movie, Goodfellas!
@Taureanfitness2 жыл бұрын
Hey I love this channel I learned new tips that I didn't know and find great recipes.My only comment is that the chicken scampi recipe looks Good and a pretty quick meal for during the week for a busy person however this is nowhere near authentic chicken scampi
@travelingfool90962 жыл бұрын
when I make meatloaf, its all about the sandwich
@2075vj2 жыл бұрын
I could tell!
@howward40712 жыл бұрын
The chicken scampi recipe looks delicious but I'm still trying to understand the addition of red pepper.
@davidthomas60942 жыл бұрын
Nice video, although for the scampi, I think it's amusing to describe half a stick of butter as "a llittle bit" (and more than once!). That said, I'm a butter-phile, and I think many home cooks use too little of it.
@set9212 жыл бұрын
Haha, one giant meatball. Yes!! This is actually my meatball recipe to a T.
@cmenowOn2 жыл бұрын
I don’t eat shrimp so, chicken scampi you say?! ALL ears!
@LuigiNotaro Жыл бұрын
15:29 a great way to contaminate everything with salmonella.
@roxanneross7622 жыл бұрын
You can also crush all the crackers right in the package if you don't open it first. 😁👍
@sih10952 жыл бұрын
If you want the classic meatloaf ever check out 'two fat ladies recipe.' it's a knockout.
@helenpomerleau64552 жыл бұрын
garlic does have a smell as you harvest. Try driving by a field where it has just been dig up
@johnhpalmer60982 жыл бұрын
That's probably true, but then it's dried, like onions and at that point, it is likely oderless until it's opened and crushed/minced, or chopped.
@helenpomerleau64552 жыл бұрын
@@johnhpalmer6098 I have spent my time as a youth harvesting garlic. You hit the fields early and you can smell the garlic
@sarahhayes97772 ай бұрын
I have made this countless times. It's just chicken and gravy 😂
@aries8402 Жыл бұрын
Hi
@jamesdiehl8690 Жыл бұрын
So the chicken pieces are Tendonloins, not Tenderloins? :)