Melanzane Parmigiana Recipe - Baked Italian Eggplant
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
WPSU's World Kitchen: Classic Italian
This month’s episode of World Kitchen will introduce you to the delicious world of classic Italian cooking. World Kitchen guest chef, Patrick Tunno, will share some of his family’s traditions and favorite recipes.
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Shrimp in a Garlic, Roasted Red Pepper Cajun Cream Sauce Chef John the Ghetto Gourmet
Teflon gets soft when heated.
I spoke incorrectly. Pope Francis the 266 Pope of the Catholic Church 3/13/13 is the first Jesuit Priest.
Chef John
Hello,
I would like to introduce you to the show,
Chef John the Ghetto Gourmet : is a series of videos that explore cooking with food stamps or low income house holds. I give information on food products, technique, and mix it up with some French terminology. I may have some music playing be it Hip Hop, old school Rap, or other favorites. I talk a lot; I might even dance or sing a little. I work with no scripts, but the knowledge of 25 years of culinary experience topping it off with instruction from a Baltimore International College and Lane Community College where I studied under French Chefs and gaining knowledge of every aspect of Culinary Arts classic and contemporary. The purpose of the videos is to make you a better cook, to provide easy ways to cook healthy and exciting dishes with a Gourmet touch, and to become a house hold name of course.
I teach cumulatively so it is important to pick up terms I am using over and over. I am basically taking everyone through first year Culinary, an over view of skills techniques that can be expanded on. I know I talk a lot, and sometimes leave off half way, for I am cooking. I invite your comments and questions.
I do this free and pure, and want to get basic cooking skills back in America. I make the format fun and different we can all agree. We can say I'm not boring much, and have a vast knowledge of interesting facts, tricks, and ways to save money.
Mission: I believe what I do fills a deep need in American culture, a food revolution, and back to good food, real food, whole some food made with the Farmers hands an American honored tradition.
'No more bags, no more boxes'
Chef John lil chef productions
KVAL Episode Link
Not my best shooting a lot going on. Awesome food we hit that aha moment with the combo of the Saffron sautéed golden brown w/ a gentle crunch an the sharp of the lemon lime Beurre banc and soft sharp up in umami with the rich shrimp.
KVAL Link
This is a classic Italian dish, Prosciutto Wrapped Shrimp/ Garlic
Chicken Parmesan n Roasted Red peppers
This dessert will put you to bed and wake you up. Careful midnight munches. It is called a Sopapillas, meaning 'small pillow. I learned to make these while preparing Menu for what was the opening of the Rock N Rodeo in 2005. They are so easy to make and ligh and fluffy notice time on this video. FAST
I'll make you laugh, my for KIDZ episodes w/ Edwina Matiltada , N Cookie Monster
Enjoy the Show..Chef John Ernst
aka Thor: Well that is my long standing nick name, 'Uncle Thor to the kidZ & my Book The Eye of Thor
Thor is...
is the better part of me, the writer, the singer, the human best, I strive to reach...
Portuguese Mussels and Clams with a Cream Sauce
Portuguese Clams and Mussels with a Cream Sauce
2 lbs of mussels,cleaned
2 lbs of little neck clams, cleaned
2 tbsp butter
2 tbsp olive oil
¼ cup shallots, minced
4 tbsp of garlic, minced
1 tbsp pimenta moída
1 tbsp thyme
2 plum tomatoes, seeded and diced
1 lemon zest
1 lemon juice
½ cup parsley,chopped
½ cup white wine, Pinot Grigio
8 once clam juice
¼ cup heavy whipping cream
2 tbsp butter
French bread,sliced and toasted
2 cloves garlic to rub on the toasted bread
CLEANING THE MUSSELS AND CLAMS
In a large bowl,add clams,flour and water. Let clams stay in this water for 5-10 minutes. After 10 minutes drain water and rinse a couple times.
For the mussels, remove the beard and scrub them well. Rinse a couple times. Set aside
In a large pot, add butter,olive oil and shallots. Cook for a minute. After, shallots look translucent, add garlic,tomatoes,thyme,lemon zest, lemon juice,pimenta moída and wine. Let this cook for a couple minutes to evaporate some of the alcohol. Add muscles and clams and let them simmer covered. After 4 minutes check to see if all shells are open . If any of the shells didn’t open, discard them. Add black pepper and salt to taste.
Once the mussels and clams are cooked, remove them to a bowl. To the sauce, add cream, parsley, reserving some for the end. Add the last tbsp butter. Bring sauce to a simmer. When sauce is done pour sauce over the clams and mussels. Sprinkle the remaining parsley and add lemon wedge on the side. Serve with garlic toasted bread.
GARLIC TOAST
Slice diagonal French bread or crust bread. Toast at 325 degrees for 8 minutes per side, then flip bread and toast the other side. Once it is toasted, remove from the oven and rub garlic clove all over the toasted bread.
Note: You can cook spaghetti or fettuccine noodles to serve with this.
Amêijoas e Mexilhões à Portuguesa com Molho de Natas
2 libras de mexilhões, limpos
2 libras de amêijoas de pescoço pequeno, limpas
2 colheres de manteiga
2 colheres de azeite
¼ xícara de chalotas, picadas
4 colheres de sopa de alho, picado
1 colher de sopa de pimenta moída
1 colher de tomilho
2 tomates ameixa, sem sementes e picados
1 raspa de limão
1 suco de limão
½ xícara de salsa, picada
½ xícara de vinho branco, Pinot Grigio
8 uma vez suco de marisco
¼ xícara de creme de leite pesado
2 colheres de manteiga
Pão francês, fatiado e torrado
2 dentes de alho para esfregar no pão torrado
LIMPEZA DOS MEXILHÕES E AMÊIJOAS
Em uma tigela grande, adicione as amêijoas, a farinha e a água. Deixe as amêijoas nesta água por 5-10 minutos. Após 10 minutos, escorra a água e enxágue algumas vezes.
Para os mexilhões, retire a barba e esfregue-os bem. Enxágue algumas vezes. Deixou de lado
Em uma panela grande, coloque a manteiga, o azeite e a cebolinha. Cozinhe por um minuto. Depois, as chalotas ficam translúcidas, adicione o alho, os tomates, o tomilho, as raspas de limão, o sumo de limão, a pimenta moída e o vinho. Deixe cozinhar por alguns minutos para evaporar um pouco do álcool. Adicione os músculos e as amêijoas e deixe-os cozinhar cobertos. Após 4 minutos, verifique se todas as conchas estão abertas. Se alguma das conchas não abrir, descarte-as. Adicione pimenta preta e sal a gosto.
Quando os mexilhões e as amêijoas estiverem cozidos, retire-os para uma tigela. Ao molho, acrescente o creme de leite, a salsinha, reservando um pouco para o final. Adicione a última colher de manteiga. Leve o molho ao fogo. Quando o molho estiver pronto, despeje o molho sobre as amêijoas e mexilhões. Polvilhe a salsa restante e adicione a rodela de limão ao lado. Sirva com pão torrado com alho.
TORRA DE ALHO
Fatie o pão francês na diagonal ou o pão de forma. Torre a 325 graus por 8 minutos de cada lado, depois vire o pão e toste o outro lado. Assim que estiver tostado, retire do forno e esfregue o dente de alho por todo o pão torrado.
Nota: Você pode cozinhar macarrão espaguete ou fettuccine para servir com isso.
Cooking with Nick, Meatless Wednesday
Cooking with Nick
Show Name: Meatless Wednesday
Date Filmed: May 21, 2014
2021 Boracay Day 1: Friday Nightlife Full Walking Tour | Nigi Nig Nu Noos | Aria Italian Restaurant
2021 Boracay Day 1: Friday Nightlife Full Walking Tour | Nigi Nig Nu Noos | Aria Italian Restaurant. Boracay Nightlife is not what it used to be, but you are still bound to have a great time and an awesome meal at the numerous establishments that are still open. Since the curfew is at 11PM, you get to wake up early for breakfast and enjoy your daytime to the fullest! Our only word of advice is make sure to take out some extra food in case you get some midnight munchies! :-)
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