Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00175B
|
00:01 Well, Welcome back, Welcome Back,
00:03 in the kitchen. Once again this is a real 00:04 good recipe and we are going to 00:06 look at the ingredients. Alright let's do that. 00:10 It calls for: 00:28 Now, okay Pasta Lenticchie, Lenticchie. 00:32 Now, believe it or not this recipe, yeah, 00:34 it actually came from a friend of ours. 00:35 And she is Italian, right, and she spoke, 00:39 she fed us this as a part of a dinner along 00:41 with some, I remember, along with some corn bread. 00:43 It was actually fantastic and it was really 00:45 interesting how simple this recipe actually was 00:49 and the combination of things that went in it. 00:51 She kept saying that, it was actually the foods 00:53 that they used when she was growing up, 00:55 we didn't have a lot of money, 00:56 you put over things together. 00:58 And I would never have thought to put together 01:00 the lentils and the green split pea combination, 01:03 but that's exactly what she did. 01:05 And I'm telling you this is dynamite, 01:06 excellent, excellent, excellent recipe. 01:09 It, it, it was a knock down and dragged out, 01:14 that's your favorite statement. 01:15 That's knocked down, dragged out, okay. 01:17 Yes, yes, yes, okay, okay. And we're gonna go 01:18 ahead on and start off, okay, let's do. 01:20 We're gonna go ahead, why don't you bring 01:22 it a little bit closer honey. Okay, 01:23 okay, and your pot there. We're starting 01:26 off with that olive oil, we're gonna get the 01:27 olive oil in that pan and get it going. 01:29 I'm gonna finish chopping up the onions 01:32 that's gonna go inside of this dish as well, alright. 01:36 It takes a while Curtis for this recipe to be ready, 01:39 but because we're on TV we're gonna do the 01:42 short version, the short version. 01:44 The short version, the TV version. 01:46 So, yes, so they can see the finished product, okay. 01:48 Now, I'm gonna give you these, you get your 01:52 spatula right here, grab a spatula, 01:53 just get one of those. Okay, and now get that one, 01:57 get this one right here baby, yeah, okay. 01:59 Is that one, and go ahead on and put the onions 02:02 on in there, alright, okay. So, and we're gonna 02:05 get those onions in, get them started, okay. 02:10 Now, normally what happens with this 02:13 as he's sautéing it? We called it caramelizing, 02:16 which means that at this time we always 02:18 talk about that letting it get translucent, 02:21 that kind of opal color, but basically with this 02:23 Pasta Lenticchie what you do is it actually gets, 02:26 it caramelizes the onions, so it goes 02:29 a little bit more, not to a burn, but it goes 02:31 a little bit to a brown state. 02:32 Well once again we're gonna go ahead on it 02:34 and put in the rest of the ingredients. 02:36 Now I want to say to you that we have the lentils. 02:38 These are the lentils, they have that 02:40 kind of a peppery type of a taste to them. 02:43 And then along with the lentils, we also 02:45 have this split pea, the green split pea, 02:48 it's also going with that. Then we have salad 02:51 macaroni or noodles that we're gonna be using 02:54 and this is a, a Sea shell that we're using in 02:57 this particular one that you're gonna have as well. 02:59 And what happens is when we do this recipe, 03:02 what we usually do is let it cook, let the peas 03:05 cook first, these are the peas in this group. 03:08 Let them cook down, after we caramelize the onions. 03:11 And then and toward the end, it goes almost about 03:12 closely two hours for it to cook very low on 03:14 the stove, it creates it's own gravy. 03:17 As I say, always gravy that's the starches and 03:19 the peas is there. And then the, the macaroni, 03:22 the noodles actually go in lastly and it is so hot 03:26 that the noodles actually cook the macaroni, alright. 03:30 Well we're gonna go ahead on, 03:31 stir it a little bit more there Curtis, 03:32 we're gonna go ahead, I'm gonna start putting in, 03:34 start putting in the, okay, the lentils, 03:36 stir it up just a little bit more there for me, 03:40 little bit more, okay. And yeah, once again 03:43 like I said before it go to that caramelizing 03:45 affect and, into this translucent. 03:47 No, it's gonna go past translucent. 03:49 Oh, past translucent, like I, 03:50 well we say caramelizing. 03:51 It's that short of it being browned, 03:54 okay, kind of onion. Okay, we don't want it 03:56 to burn or anything like that, alright. 03:57 Now, you know, lentils already had it's liquid 03:59 and everything, it's already done, 04:00 so we're gonna go ahead and put the lentils in. 04:04 Alright, I remember this dish was very good, 04:07 very tasty. Throw all the peas, 04:10 all the goodies in there. And then we're gonna 04:13 go ahead on and start the split peas in, ready? 04:17 Okay. And these split peas what, these are canned or. 04:21 No honey, everything has been cooked from scratch. 04:23 Oh, everything has been, okay just pay attention. 04:25 These are fresh, okay, you know, we got, 04:26 I got this, okay. The peas are go in there, 04:30 alright. And then you're gonna go ahead 04:32 and stir it up a little bit there. 04:34 Nice combination, okay, okay. 04:36 When we were visiting with our friends 04:38 believe or not we were served as it was a cold, 04:42 cold day. And so, it was a wonderful addition to 04:45 the, to the meal that evening to have 04:47 something like this, okay. Yes, it was. 04:49 And of course I said, you can salt to taste, 04:51 of course after everything is done you can do that. 04:53 One of the things that we always talk about is 04:55 that, do not put the salt in ahead of time 04:57 because it will actually retard or cause the bean 04:59 or the pea to go a little bit longer and it's tough 05:02 and so, okay. We want to put that in lastly. 05:04 And now we're gonna put in, and this is semolina 05:06 or shell noodle, that's gonna go in there as well. 05:09 So, why don't you go ahead on and add that to that to. 05:11 And, and a normal scenario after it cooks 05:13 for about almost an hour and a half to two hours 05:16 then you would put in the shell noodles, okay. 05:21 This was very tasty. Oh, yeah, oh yeah, on yeah. 05:23 Now, this can be one dish meal. 05:25 It can be a one dish meal. Because it has 05:26 everything in here, you have your pasta, 05:27 you have your legumes, and your peas. 05:31 You can serve this up with a salad Curtis, 05:33 right, and you can also serve it, some corn bread, 05:35 some corn bread, yes muffins. Yeah, okay, 05:37 just stir it a little bit more, 05:39 serve a little bit more. 05:40 On a hot or cold chilly day. Yeah, 05:44 on a hot day, on a cold day was when 05:47 we gotta to serve this on hot, a hot day. 05:50 Well, it would be too little 05:51 bit hot because, yeah. 05:53 Well, I mean this is good on hot day. 05:54 You can have, it's a nice hearty soup, 05:56 that's what it is. You can see that from the 05:57 combination here. And I would never 05:58 once again. I would never have guessed 06:00 that, you could put those together and 06:01 also it's an inexpensive meal when you think 06:03 about it that the pasta, the actual split pea 06:06 and also the lentils combination, okay. 06:08 I'm gonna go ahead on for the sake of our 06:10 program. And I'm gonna go ahead and 06:11 sprinkle that on top and this is the salt that 06:14 we're gonna be using also, okay. Stir it up 06:16 one more time now Curtis then we're 06:17 gonna put that lid on it. And, and how long we 06:20 let this cook honey? Well, when you after 06:22 you put your pasta in, it takes about a good 06:24 maybe 15 more minutes, okay. But we already 06:26 let it cook for a while and then once it's 06:28 finished the noodle itself will get done, 06:30 you will be able to taste that noodle and tell that 06:32 it's finished. And then of course at that point 06:34 it is ready to consume. And so, 06:38 what I want you to do is to stay by, 06:40 so you can see the finished product. |
Revised 2014-12-17