THE FAMILY MEAL, WHETHER IT'S A SUNDAY LUNCH, OR
BRUNCH, OR A SUPPER, IS SOMETHING I JUST LOVE. A GREAT GET-TOGETHER OF FAMILY
AND FRIENDS. IN TODAY'S SHOW WE HAVE TWO
CHEFS AND TWO GREAT IDEAS FOR THE
PIECE DE RESISTANCE. FOR ONE OF THOSE HAPPY
GATHERINGS. FIRST WE VISIT WITH CHEF JAN
BIRNBAUM IN THE NAPA VALLEY. JAN GREW UP IN NEW ORLEANS AND STARTED HIS CULINARY
ACTIVITIES UNDER THE SUPERVISION OF THE
GREAT PAUL PRUDHOMME. AFTER FOUR YEARS OF INTENSIVE
LEARNING AND COOKING AND EXPERIMENTING AT
K-PAUL'S, HE MOVED TO NEW YORK CITY WHERE HE WORKED AT THE THEN
FAMOUS QUILTED GIRAFFE UNDER THE EXACTING TUTELAGE OF
CHEF BARRY WINE. YOU COULDN'T HAVE TWO JOBS AT
TWO MORE OPPOSITE POLES. HIS NEXT STEP UP THE LADDER TO
CHEFDOM WAS HIS POST AS SOUS-CHEF UNDER
BRADLEY OGDEN AT THE SMALL AND ELEGANT CAMPTON
PLACE HOTEL IN SAN FRANCISCO. HE BECAME EXECUTIVE CHEF WHEN BRADLEY STARTED HIS OWN
RESTAURANT ACROSS THE BAY. TODAY, WHILE STILL CONSULTING
WITH CAMPTON PLACE, CHEF JAN IS IN THE PROCESS OF
OPENING HIS OWN RESTAURANT, LOUISIANA STYLE, IN CALISTOGA IN
THE NAPA VALLEY. THEN HE ROARS BETWEEN THE TWO
LOCATIONS, SOMETIMES TWICE A DAY, ON HIS MAMMOTH HARLEY-DAVIDSON
MOTORCYCLE. THE CENTERPIECE OF JAN'S NAPA
VALLEY LUNCHEON IS A STUNNING PRESENTATION, A TORTE OF SCRAMBLED EGGS RINGED
WITH HOME-SMOKED SALMON AND TOPPED WITH A GENEROUS
DOLLOP OF CAVIAR. HERE'S HOW HE DOES IT. ALTHOUGH IT SOUNDS COMPLICATED, IT'S ACTUALLY VERY EASY TO MAKE. WE START WITH A SALMON. THIS ONE'S A LOCALLY CAUGHT
BODEGA BAY SALMON, ARE VERY EASY TO FIND IN YOUR
LOCAL FISH MARKET. YOU WANT TO LOOK FOR A NICE
SHINY SKIN, FOR A BRIGHT ORANGE FLESH AND WE'VE HAD THE BUTCHER CUT US
A TWENTY FOUR OUNCE PIECE. FIRST WE'LL BRINE IT, BECAUSE I'M GOING TO SMOKE THE
FISH AND SMOKING IS ALWAYS BEEN
SOMETHING OF A PRESERVING
PROCESS, ALTHOUGH WE DON'T NEED TO
PRESERVE ANYMORE BECAUSE WE HAVE REFRIGERATION, WE'VE KIND OF GROWN ATTACHED TO
THE FLAVORS. SO I'LL START WITH THE
AROMATICS; THE ONIONS CUT, SALT, A BAY LEAF WHICH I'M GOING TO
CRUSH IN ORDER TO RELEASE SOME OF THE
NATURAL AROMAS, BROWN SUGAR, AGAIN PART OF THE CURING
PROCESS, HAS A LOT TO DO WITH THE
COLORING OF THE FISH. WHEN THE FISH COOKS, IT WILL
GIVE IT A NICE GOLDEN BROWN. AGAIN, ANOTHER AROMATIC IS
GARLIC, WHICH I'M GOING TO SMASH WITH
THE BACKSIDE OF MY KNIFE AND I GIVE IT JUST A GOOD FIRM
SMASH. AND THAT GOES IN. IT REALLY MATTERS NOT WHAT ORDER
YOU PUT THESE IN, JUST THE IDEA TO GET THEM
TOGETHER. WE HAVE VINEGAR AND SOME BLACK
PEPPERCORNS. THE WATER IS THE MEDIUM TO
DISSOLVE THIS. THE WATER SHOULD BE AT ROOM
TEMPERATURE SO THAT THE SALT AND THE SUGAR
CAN ALL DISSOLVE WELL. WE'RE GOING TO JUST STIR THAT
GENTLY SO THAT WE CAN DISSOLVE
EVERYTHING AND MAKE IT A HOMOGENEOUS BRINE. AS I GO I TASTE EVERYTHING, EVEN SOME OF THE THINGS THAT
MIGHT NOT NECESSARILY TASTE
GREAT BECAUSE YOU WANT TO TASTE EACH
COMPONENT AND SEE HOW THEY CONTRIBUTE TO
THE FINAL DISH. WE'LL TAKE THE PIECE OF SALMON AND WE'RE GOING TO PUT IT IN
FLESH SIDE DOWN SO THAT IT CAN BE EXPOSED TO THE
BRINE. WE CAN TURN IT OVER ONE TIME
DURING ITS BRINEING PROCESS AND WE'LL LEAVE IT IN FOR ABOUT
AN HOUR. I'M GOING TO PUT IT IN THE
REFRIGERATOR FOR AN HOUR. AND THIS ONE HAS BEEN
REFRIGERATING FOR ONE HOUR, HAS BEEN MARINATING IN THE
BRINE. YOU CAN LOOK AT IT, ACTUALLY, AS SOON AS YOU TOUCH IT YOU CAN
FEEL THAT IT HAS ACTUALLY STARTED TO
COOK A BIT. THE SALT, THE SUGAR, THE
VINEGAR, HAS MADE THE PROTEINS BEGIN TO
SEIZE UP, YOU CAN SEE THE COLOR HAS
LIGHTENED BY THAT PROCESS. AND WE'RE GOING TO PAT IT DRY. WE WANT TO TAKE THE LIQUID OFF
OF IT BECAUSE WHEN WE COOK IT, WE WANT TO HAVE THIS GOLDEN
BROWN SURFACE, AND IN ORDER TO ACCOMPLISH A
GOLDEN BROWN SURFACE, YOU REALLY HAVE TO ELIMINATE THE
WATER WHICH WOULD MAKE IT STEAM. I'M GOING TO BRUSH IT WITH JUST
A LITTLE BIT OF OLIVE OIL. AND THE REASON I DO THAT IS
BECAUSE THE OIL PROVIDES A TRANSFER TO
GET A NICE EVEN GOLDEN BROWN, IT TRANSFERS THE HEAT BETTER. I'M ALSO, FOR ONE MORE FLAVOR - WE'RE TRYING TO BUILD THESE
FLAVORS AS WE GO - FOR ONE MORE FLAVOR I'M GOING TO
TAKE SOME HERBS - CHERVIL AND
TARRAGON, THEY BOTH HAVE SOMETHING OF A
LICORICE FLAVOR. AND I'M GONNA AGAIN USING THE
BACK OF MY KNIFE, BRUISE THEM, YOU CAN SMELL IT AS SOON AS YOU
DO IT AND YOU WANT TO JUST LAY THEM
GENTLY ON TOP SO THAT WHEN WE SMOKE THIS, AS
THE HEAT WORKS ON THE HERBS, THEY'LL COOK A LITTLE BIT, AND
THE OIL WITH THE HERBS, THEY'LL ACTUALLY SORT OF ALMOST
FRY ON THE SURFACE. AND THAT FLAVOR WILL COME OUT
VERY WELL. I HAVE A SMOKER SET UP SO I'M GOING TO GO OUTSIDE AND PUT
IT ON THE SMOKER. WE PREPARED THE SMOKER WITH A
FEW ALREADY HOT CHARCOAL
BRIQUETTES. I'M GOING TO TAKE A HANDFUL OF
APPLEWOOD THAT'S BEEN SOAKING IN
WATER. THAT WAY IT WILL SMOKE INSTEAD
OF BURN, AND IT DOESN'T TAKE TOO
MUCH, WE'VE GOT ONLY A SMALL PIECE OF
FISH. AND WHEN WE PUT IT IN WE DON'T
WANT TO COVER IT COMPLETELY BECAUSE IF WE DO, WE WILL
SMOTHER THE FIRE. SO WE LEAVE INTENTIONALLY SOME
HOLES IN IT SO THAT EACH ONE OF THESE HOLES
CAN BREED SOME SMOKE. WE'RE BEGINNING TO GET GOOD
SMOKE, I'M GOING TO PUT THE SALMON ONTO
THE FIRE, SKIN-SIDE DOWN. IT WILL TAKE ABOUT TWENTY
MINUTES TO COOK AND WE'LL BE READY TO PUT THE
TORTE TOGETHER. THE FISH IS OFF THE SMOKER AND
IT'S INCREDIBLY BEAUTIFUL. THE OILS FROM THE FISH, AND THE
OILS FROM THE HERBS HAVE STARTED TO MINGLE A BIT. THE SMELL FROM THE SALMON HAS
COME OUT. THE LICORICE FROM THE HERBS ARE
NOW REALLY VERY AROMATIC. YOU CAN SEE INSIDE IT'S OPAQUE. I WANT TO PUT IT ON THE ICE SO THAT I CAN STOP IT AT JUST
THE PERFECT MOMENT, IT'S PERFECTLY COOKED, SO THAT'S
WHERE I WANT IT TO BE. I PREPARED A SHELL WITH, WE MAKE
BRIOCHE, BUT YOU CAN BUY ANY KIND OF AN
EGG BREAD WITH, THIS PARTICULAR ONE IS SORT OF
BUTTERY. AND I HAVE CUT IT AND PLACED
THEM, PIECED THEM TOGETHER INSIDE THE
MOLD SO THAT I HAVE ALMOST LIKE A
CRUST AND WE'RE GOING TO LATER, PUT THIS UNDER THE BROILER AND
TOAST IT JUST TILL A GOLDEN
BROWN. NOW WE'RE GOING TO WHISK MY EGGS
FOR SCRAMBLED EGGS, IT SEEMS A SIMPLE ENOUGH THING. WHEN YOU HAVE TWENTY OF THEM
LIKE WE DO TO FIT IN THIS MOLD, YOU HAVE TO CHASE THE YOLKS
AROUND A LITTLE BIT, SO YOU WANT AN UPWARD LIFTING
MOTION OR A BACK AND FORTH VIGORIOUS
MOTION, NOT A STIRRING MOTION. AND ONCE I'VE BROKEN THEM ALL UP
AND I THINK I HAVE NOW, WHAT I'M GOING TO DO IS ADD JUST
A BIT OF HALF-AND-HALF, AND WHAT THIS IS FOR IS IT'S
OBVIOUSLY ENRICHING THIS, BUT AS WELL AS THAT, IT IS GOING TO NOW BE MORE LIKE
A CUSTARD THAN LIKE SCRAMBLED
EGGS, ALMOST LIKE YOU WERE MAKING
CREME BRULEE AND WE'RE GOING TO SCRAMBLE
THOSE IN A MOMENT. AT THE END OF SCRAMBLING THEM, WE'RE GOING TO FOLD IN SOME
CHIVES, AND UNLIKE BEFORE WHERE WE
WANTED TO BRUISE THEM, WE WANT A VERY CLEAN CUT ON
THESE BECAUSE WE WANT THE COLOR TO BE
BRILLIANTLY GREEN WHEN WE
FINISH. AND IN DOING SO, I HAVE FIRST OF
ALL A VERY SHARP KNIFE AND I'M GOING TO TAKE A MOTION
THAT IS UP AND DOWN. YOU SEE CHEFS DO THIS VERY FAST
AND IT LOOKS LIKE IT'S MAGIC BUT IT'S REALLY VERY EASY TO DO. THE MOTION AS WELL AS UP AND
DOWN ROCKING MOTION IS ALSO A FORWARD AND BACKWARD
MOTION, SO THAT YOU GET ALMOST A ROUND
MOVEMENT IN YOUR KNIFE. THAT WAY YOU GET VERY CLEAN
CUTS. YOU CAN PUT YOUR FINGERS AGAINST
THE BLADE AND IF YOU WANT TO WORK ON YOUR
SPEED, YOU CAN GET PRETTY QUICK DOING
THIS. I'M GOING TO TAKE THE EGGS AND
THE CHIVES AND DO A LITTLE SCRAMBLING. I'LL TEACH YOU ABOUT SCRAMBLING. I THINK THE SIMPLEST THINGS IN
COOKING ARE THE THINGS THAT YOU CAN
LEARN THE MOST FROM. WE'RE GOING TO SCRAMBLE EGGS
HERE AND WHAT WE'VE, WHAT I'VE DONE SO FAR IS WE'VE
GOT BUTTER MELTED. I DON'T WANT IT TO GET TOO HOT. I'M GOING TO ADD THE EGGS. YOU DON'T WANT TO COOK EGGS AT
TOO HOT A TEMPERATURE BECAUSE THE PROTEIN JUST CAN'T
TAKE THAT. WHAT YOU REALLY WANT TO DO AND
ALWAYS WHEN YOU'RE SCRAMBLING
EGGS, YOU WANT TO KEEP THEM MOVING. YOU WANT THE EGGS NOT TO BE IN
CONTACT WITH THE DIRECT FLAME FOR TOO LONG A PERIOD OF TIME. ALSO, WHEN YOU'RE SCRAMBLING
THEM, YOU WANT NEVER EVER TO SEE ANY
BROWN AND YOU WANT NOT TO GET IT ON
THE STOVE. SO I WILL COOK IT FAIRLY SLOWLY AND I'LL STAY OVER IT FOR SOME
TIME CONTINUING IN A REGULAR MOTION
BACK AND FORTH ACROSS THE PAN MAKING SURE THAT I GET EVERY BIT
OF THE PAN. AND IT'LL TAKE A FEW MINUTES TO
COOK. I'M GOING TO ADD SALT AND PEPPER
AT THIS POINT. I DIDN'T ADD SALT IN THE
BEGINNING BECAUSE THE SALT WILL TEND TO
BREAK DOWN THE EGGS, DENATURE THE EGGS, AND THAT'S ABOUT AS LONG AS YOU
WANT TO WAIT. YOU CAN SEE WHEN I STIR NOW THAT
BIG SHEETS OF EGGS ARE COMING
UP, CONTINUING TO MOVE THEM. BREAK UP THE CURD, WE'RE ALMOST TO A POINT WHERE WE
CAN TAKE IT OFF THE FIRE, I'M GOING TO ADD THE CHIVES,
CLOSE TO THE END AS POSSIBLE SO THAT I CAN KEEP THE NICE
GREEN COLOR OF THE CHIVES. THEY'RE ALMOST THERE. WE'RE GOING TO AT THIS POINT,
MOVE THEM OFF OF THE FIRE BECAUSE THEY HAVE ENOUGH HEAT TO
CONTINUE ON THEIR OWN. AND WE'RE GOING TO POUR THEM
INTO THE SHELL. THE SHELL HAS BEEN TOASTED, IT'S
A BEAUTIFUL GOLDEN BROWN, LAST STIR TO BREAK UP THE LAST
OF THE CURDS, AND WE'RE GOING TO POUR THEM IN. QUICKLY NOW, YOU DON'T WANT THEM
TO SET, YOU WANT THEM TO SET IN THE PAN
AS A UNIT. SMOOTHING THEM OUT, BEAUTIFUL,
JUST PERFECT, BREAKING THE CURDS. WE'LL SMOOTH IT OUT. AND WE'RE GOING TO PUT THEM IN
THE OVEN FOR ABOUT FIVE MINUTES TO JUST
SET THEM SLIGHTLY. THE EGGS ARE OUT OF THE OVEN AND THEY'VE COOLED JUST ENOUGH
TO BE ABLE TO HANDLE NOW, SO I'M GOING TO GENTLY LIFT THEM
OUT OF THE MOLD AND PLACE THEM ONTO THE PLATE. THE SALMON, I'VE FLAKED A BIT OF
THAT. I'M GOING TO ARRANGE SOME OF THE
SALMON ON TOP AND AROUND. I'LL JUST MAKE A NICE LITTLE
MOUND IN THE CENTER, THE COLORS ARE GREAT TOGETHER
THE YELLOW, THE PINK, AND WE'RE GOING TO SHOW AS MUCH
OF THE SURFACE OF IT AS WE CAN. AND IT'S JUST, VERY NICELY
ARRANGE IT AND THEN I'M GOING TO TAKE THE
REST AND PLACE IT AROUND THE
EDGES. TRYING TO KEEP IT WITHIN THE
BORDER OF THE PLATE, IT'S JUST A LITTLE CLEANER
LOOKING THAT WAY. AND ONCE WE'VE DONE THAT, AGAIN MORE COLORS, THE RED
ONIONS, I'M GOING TO SPRINKLE SOME RED
ONIONS JUST RANDOMLY AROUND THE
EGGS. A COUPLE OF FINISHING TOUCHES. EVERYONE LOVES CAVIAR, IT MAKES
THE CHAMPAGNE TASTE BETTER. A NICE LITTLE DOLLOP ON TOP. AND FOR A LITTLE DRAMA, A COUPLE OF SPEARS OR BATONS OF
CHIVES OUT OF THE TOP AND JUST RANDOMLY AGAIN A COUPLE
OF SPRIGS OF CHERVIL TO DRESS IT
UP. AND A FINISHING TOUCH JUST
BEFORE YOU SERVE IT BECAUSE IT'S WARM AND THE CREME
FRAICHE WILL MELT, A LITTLE CREME FRAICHE, JUST THE RIGHT TEXTURE TO SLIDE
OFF THE SPOON, WILL JUST GIVE, AGAIN, A RANDOM, COMFORTABLE LITTLE DRIZZLES. THE CREME FRAICHE AND THE
FLAVORS ARE GREAT WITH THE SALMON, THE
EGGS, THE CAVIAR, THE ONIONS, EVERYTHING TOGETHER JUST TASTES
MARVELOUS. AND IT DOESN'T LOOK BAD EITHER. YOU DON'T HAVE TO SMOKE YOUR OWN
SALMON FOR THIS DISH OF COURSE. BUT THE HOME GROWN TOUCH HAS ITS
APPEAL. JAN'S GROANING BOARD ALSO
INCLUDES A ROAST LEG OF SONOMA LAMB,
LOUISIANA STYLE, A POTATO AND SALSIFY PIE AND
PLENTY OF GREAT NAPA WINE AND A CITRUS GRATIN FOR DESSERT. THERE'S A REAL FEAST FOR HEARTY
WINE COUNTRY EATERS AND WHAT A TIME WE HAD AT THIS
BOUNTIFUL BRUNCH. THANK YOU JAN. ANOTHER ALWAYS POPULAR FAMILY
GATHERING DISH IS A BEAUTIFULLY MADE PASTA. AND FOR THAT WE TRAVELED BACK TO
NEW YORK CITY TO LIDIA BASTIANICH, "PASTA
QUEEN EXTRAORDINAIRE". SHE IS CHEF AND CO-OWNER WITH
HER HUSBAND, FELICE, OF THE POPULAR MID-TOWN
RESTAURANT FELIDIA. THEY INVITED US FOR A FAMILY
DINNER AT THEIR HOME IN LONG
ISLAND, WHERE SHE PROMISED A REAL PASTA
PERFORMANCE. CHEF LIDIA LEARNED HER TRADE
WITH HER FAMILY OF COOKS IN
ISTRIA, IN THE NORTHEAST CORNER OF HER
NATIVE ITALY. BY THE TIME THE FAMILY MOVED TO
NEW YORK, LIDIA WAS ELEVEN AND SHE WAS
ALREADY FAMILIAR WITH RESTAURANT COOKING AND SHE
KEPT RIGHT ON. TODAY, LIDIA BASTIANICH IS WELL
KNOWN, NOT ONLY AS CHEF AND
RESTAURATEUR, BUT AS TEACHER OF COLLEGE
COURSES IN FOOD ANTHROPOLOGY AND
PHYSIOLOGY. SHE APPEARS IN ANOTHER EPISODE OF THIS MASTER CHEF SERIES WITH
HER FAMOUS RISOTTO. BUT FOR NOW, SHE TEACHES US HOW
TO COOK PASTA THE REAL ITALIAN WAY AND TO
SERVE IT IN A SHELLFISH SAUCE, CAPPELLINI ALL' ISTRIANA. BEING AN ITALIAN CHEF, I HAVE THE OPPORTUNITY TO WORK
WITH WONDERFUL PRODUCTS, BUT I MUST SAY THAT PASTA IS MY
FAVORITE, FRESH PASTA, DRY PASTA, THEY'RE
BOTH WONDERFUL, VERSATILE, INTERCHANGEABLE AND
JUST A GREAT MEAL. TODAY'S RECIPE IS CAPPELLINI
ALL' ISTRIANA WHICH IS A FINE ANGEL HAIR WITH
A SEAFOOD SAUCE AND A TOUCH OF TOMATOES. WE'LL BEGIN WITH CLEANING THE
SEAFOOD. WE HAVE SHRIMPS, SCALLOPS, AND
CLAMS. THE SHRIMPS, WE USE THE MEDIUM
SIZE SHRIMPS. WE SHELL IT, AND JUST CUT IT ACROSS THE BACK
TO PULL OUT ANY VEINS. THE SHRIMP COULD BE WASHED
BEFORE OR AFTER, JUST MAKE SURE THAT YOU DRY IT
AFTER YOU HAVE WASHED IT TO LET IT DRAIN WELL. WE HAVE THE SCALLOPS, THE SCALLOPS HAVE A LITTLE
MUSCLE WHICH IS THE TOUGH PART. AND IT JUST PULLS OFF, YOU CAN USE A KNIFE OR WITH YOUR
HANDS AND YOU JUST DISCARD THAT. AND I LIKE TO SORT OF HAVE IT IN
LARGE ROUND SECTIONS. AGAIN, THE MUSCLE PART DISCARD
AND AGAIN. NEXT, WE'LL CLEAN THE CLAMS. THE CLAMS ARE MUCH EASIER TO
OPEN IF YOU PUT THEM IN THE FREEZER, ABOUT FIFTEEN MINUTES BEFORE YOU
DO OPEN THEM. AND OPEN THEM ALWAYS FROM THE
SIDE THAT YOU SEE A LITTLE, A LARGE INDENTATION, A CLAM KNIFE AND YOU JUST INSERT
IT THERE AND YOU NESTLE IT AGAINST YOUR
THUMB AND JUST PRY IN. WHEN IT'S HALFWAY IN, JUST TURN
THE KNIFE, TURN THE ANGLE OF THE KNIFE, GO
ACROSS THE TOP, WORK OVER, SAVE THE JUICE, AND
THEN GO OVER THE BOTTOM PART. WE'LL REST IT AND WE'LL CHOP IT
UP LATER. NOW WE'LL BEGIN WITH THE BASE OF
THE TOMATO SAUCE. A LITTLE BIT OLIVE OIL, GARLIC
CLOVES, WE'RE GOING TO CRUSH THEM WITH
THE BLADE OF A KNIFE, I KIND OF LIKE MY PALM ALSO. OKAY. AND WE'LL LET THAT LIGHTLY BROWN
WHILE WE PREPARE THE TOMATOES. FRESH TOMATO, YOU MAKE A CROSS
ON ONE END AND WHERE IT WAS ATTACHED TO THE
STEM YOU JUST CUT OFF AND YOU THROW
IN, YOU BLANCHE IT IN BOILING WATER
FOR A MINUTE, TAKE IT OUT AND PUT IT IN ICE
WATER AND YOU'LL GET SOMETHING LIKE
THIS WHICH WILL BE VERY EASY TO PEEL. CUT IT, REMOVE THE SEEDS, BUT SAVE THE JUICE AND WE'LL ADD
THIS TO THE OIL. A TOUCH OF CRUSHED PEPPER, A BIT
OF SALT, AND YOU LET IT SIMMER FOR ABOUT
TWENTY MINUTES. WHILE THE TOMATO SAUCE IS
SIMMERING, WE'LL CONTINUE WITH THE SEAFOOD. AGAIN, OLIVE OIL. LET THIS GET NICE AND WARM. WHILE THE SHRIMPS AND THE
SCALLOPS ARE JUST BROWNING LIGHTLY, WE'LL
CHOP THE CLAMS. AND CUTTING THEM IN ABOUT
QUARTERS OR THIRDS IS JUST FINE. SLIGHTLY, JUST SALT THE SHRIMPS
AND THE SCALLOPS. WE'LL CHOP THE PARSLEY. WE'LL ADD THE CLAMS, AND THE JUICE OF THE CLAMS. THE FIRE SHOULD BE FULL BLAST. WHEN POURING THE JUICE, JUST RESERVE A LITTLE BIT AT THE
ENDING FOR THE SEDIMENT, DON'T THROW THE WHOLE JUICE IN. AT THIS POINT WE'LL ADD THE
TOMATO WHICH HAS BEEN COOKING FOR
TWENTY MINUTES. THE GARLIC CLOVES YOU CAN REMOVE
THEM OR LEAVE THEM IN, SOME PEOPLE ENJOY THEM, I LIKE
THEM. I ALWAYS LIKE TO ADD JUST A
DRIBBLE OF RAW OLIVE OIL AT THE
END, THE PARSLEY, AND WE'LL LET IT
SIMMER FOR A FEW MINUTES LIKE
THIS. WE WILL COOK THE CAPELLINI NOW. THE CAPELLINI TAKE ABOUT TWO OR
THREE MINUTES TO COOK AND WE'LL HAVE TO STAY CLOSE TO
THEM AND MIX THEM AND PULL THEM OUT AT THE RIGHT
TIME. TO COOK PASTA, YOU'LL NEED, FOR
THE CAPELLINI, APPROXIMATELY FOUR QUARTS OF
VIGOROUSLY BOILING WATER. I USE SEA SALT AND APPROXIMATELY
ONE TEASPOON FOR TWO QUARTS OF WATER. SPREAD THE PASTA AROUND. MIX IT IMMEDIATELY. WHAT YOU'D LIKE TO DO IS BRING
THE TEMPERATURE RIGHT BACK TO BOILING POINT, SO
COVER IT. NOW THE COOKING TIME OF THE
PASTA, WHAT YOU'D LIKE IT TO BE IN
ITALIAN IS "AL DENTE", MEANS TO THE TOOTH, BUT WHAT IT
ACTUALLY MEANS IS WHEN YOU PUT IT UNDER YOUR
TEETH AND YOU BITE IT, THERE'S JUST A LITTLE BIT OF
RESISTANCY. AND IT'S PERFECTLY FINE TO TAKE
ONE OUT AND JUST TASTE IT, AND YOU TEST IT TO YOUR LIKING. NOW THE CAPELLINI HERE YOU SEE, STILL HAS A LITTLE BIT OF A HARD
BEND AND THAT'S WHAT YOU WANT IN THE
CAPELLINI BECAUSE BY THE TIME YOU SAUTE IT A LITTLE BIT WITH THE SAUCE IT
WILL FINISH COOKING. OKAY. STRAIN IT. A LOT OF PEOPLE WASH PASTA AFTER
THEY'VE DRAINED IT, I DON'T PARTICULARLY LIKE THE
IDEA, NEITHER DO I THINK IT'S RIGHT. PASTA WHEN IT COOKS, IT HAS A LITTLE BIT OF THE
STARCH COATING TO IT AND TO THAT COATING OF STARCH IS
WHERE THE SAUCE WILL ADHERE, SO PRECISELY THAT'S WHAT YOU
WANT IN THE PASTA. THE ONLY EXCEPTION IS IN COLD
PASTAS IF YOU WANT TO MAKE SALADS, THEN
YOU DO RINSE THE PASTA. OKAY. OKAY, IN A NICE HOT PAN, LET'S PUT SOME OF THE SAUCE AND
WHAT WE'LL DO HERE IS AGAIN, WE'LL SET THE PASTA AND WE WANT
TO COAT IT WITH THE SAUCE. OKAY. AT THIS POINT YOU CAN SHUT OFF
THE HEAT. WHY DO WE JUST REHEAT THE WHOLE
THING? BECAUSE YOU WANT TO BRING ALL OF
THE ELEMENTS TO THE SAME TEMPERATURE, BACK TO
THE SAME TEMPERATURE, SO THAT THEY WILL AMALGAMATE
WELL. OKAY, WE'LL FINISH IT OFF. IF YOU DO IT INDIVIDUALLY, THEN
YOU DO THIS, YOU SPOON IT INTO THE INDIVIDUAL
PLATES. AT THE END, JUST DRIBBLE A
LITTLE BIT OF THE RAW OLIVE OIL
ON IT AND IT WILL JUST GIVE IT THAT
SORT OF FRESH FLAVOR OF OLIVE OIL WITHIN THE SEAFOOD. ENJOY! I MUST SAY THAT ONE OF THE GREAT
PLEASURES OF PREPARING FOOD IS THE SHARING OF IT. THE FAMILY MEAL IS SUCH A
PRIMARY AND JOYFUL EXPERIENCE. PROBABLY GOES BACK TO THE STONE
AGE AT LEAST. FOR COOKING WITH MASTER CHEFS,
THIS IS JULIA CHILD. BON APPETIT. Julia Child:
Bon Appétit
