Italian Grandma Makes Canned Tomato Puree
Watch my other video Italian Grandma Makes Canned Peeled Tomatoes
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
How To Make Marcella Hazan's Famous Bolognese Sauce | NYT Cooking
Get the recipe:
Buongiorno! Follow along with our video producer Vaughn as he cooks his way through what the legendary cookbook author Marcella Hazan calls the most “perfect union in all gastronomy” — the marriage of bolognese ragù with homemade bolognese tagliatelle. Now with smellovision (2:18).
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Paella Recipe That Took More than a Year
Paella Recipe That Took More than a Year
00:00 Intro
00:52 Choosing the pan, rice, and stock
03:04 Trimming and marinating the chicken
04:38 Cooking the veggies
06:39 Sofrito and seasoning the stock
09:07 Cooking the rice and chicken
11:25 Socarrat, resting, and serving
13:36 Tips on mastering the dish
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Swordfish Provencal
Swordfish Provençal (video of this dish)
Fish Substitutions: Marlin and Mahi-mahi will taste closest to swordfish, but almost any delicate or firm white fish works with this awesome tomato sauce.
For 3-4 servings
For the fish:
1.5 Lb swordfish, skin and some of the bloodline removed
Salt
1 Tbsp grapeseed or some other high heat oil
For the sauce:
2 Tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 tsp rosemary, minced (or thyme, sage, oregano)
14.5 oz can diced tomatoes (or fresh tomatoes prepared as described below)
3/4 cup dry white wine (Charles Shaw Sauvignon Blank from Trader Joe's is fine)
1 Tbsp butter
1 Tbsp minced fresh parsley
Salt the fish at least 1 hour before cooking and up to 2 days ahead (keep refrigerated).
Set a medium skillet (stainless if possible) over medium heat. Add the oil, the onion and salt and cook stirring occasionally until the onion is translucent and just starting to brown, 10-15 min. Add the garlic and rosemary. Cook stirring until aromatic, about 1 minute. Add the tomatoes and wine. Turn up the heat and bring to a boil. Reduce the heat to medium and cook until the sauce is reduced to your liking. Take off heat. Stir in the butter and parsley. Taste and correct for salt.
Set a skillet that can hold the fish in a single layer over high heat (any skillet type works). Add 1 Tbsp grapeseed or some other neutral oil and wait for it to preheat. Dry the fish on paper towels. When the oil is hot, place the fish in the pan and cook without disturbing until it browns, about 3 minutes. Flip and cook on the other side. Start testing for doneness after a total of 6 minutes of cooking per inch of thickness. Cut into the center of the fish to check. Swordfish is done when about a third of it still looks raw inside. Cover it with sauce and let rest for 5 minutes and it will become opaque.
Fresh Tomato Version:
You'll need 1 Lb of fresh tomatoes. Make a shallow X with your knife on the bottom of each tomato. Dunk them all into boiling water for 10 seconds. Remove. Cool until you can comfortably handle them and peel starting at the X. Cut in half through the equator and scoop out whatever seeds you can easily access (don't sweat every seed). Dice and they are ready to use instead of canned tomatoes.
Baked Beans from scratch
Baked Pinto Beans in the Instant Pot from Scratch
16 oz dried pinto beans
8 cups of water
1 teaspoon salt
1 tablespoon olive oil
1 small yellow onion, diced
1 cup tomato sauce or tomato puree
2 Tbsp apple cider vinegar
2 Tbsp brown sugar
2 Tbsp soy sauce
1 Tbsp honey mustard
1 tsp Worcestershire Sauce
1 tsp smoked paprika
1 tsp onion powder
1/8 tsp cayenne
freshly cracked pepper
salt to taste
Optional: 4 pieces of crispy crumbled cooked bacon OR ¼ cup bacon bits
There is no better side when it comes to southern food than baked beans. I am absolutely obsessed with them: I love the combination of the tangy sweet barbecue sauce and the fibrous beans. It Is so flavorful and making them from scratch in the instant pot has never been easier!
You can substitute the brown sugar with maple syrup, it is just as effective. To me, baked beans are such a southern staple and are best enjoyed with Citrus BBQ Ribs, Cornbread, Mac and Cheese, and Crispy Chicken Wings. I absolutely love this dish and I know that you will love making these baked beans as a side.
The key ingredients are:
Dried Pinto Beans: Navy beans are traditionally used but I LOVE using Pinto beans. You can use either or!
Brown Sugar: Brown sugar is essential to add the sweetness to the dish. You can substitute with maple syrup or honey. To go keto, you can use equal parts erythritol.
Tomato Sauce: This is the base flavor. You can skip both brown sugar and tomato sauce and use a premade barbecue sauce, but what is the fun in that?
Onion: It is essential to use onion because it balances the sweetness.
Bacon: this is optional but obviously, you can’t go wrong with bacon!
Add beans, water and salt to your pressure cooker and pressure cook on high for 25 minutes. Allow to naturally release. Take the beans and strain into a colander.
Hit sauté function for 10 minutes and add oil and onions. Using a wooden spoon, cook onions until soft about 5 minutes. Scrape bottom with wooden spoon if there are any brown bits stuck to prevent “burn” signal. Turn the pressure cooker off and add the tomato sauce, apple cider vinegar, brown sugar, soy sauce, honey mustard, Worcestershire sauce, paprika, onion powder, cayenne, pepper and salt. Add the strained beans back into the pot, as well as the cooked bacon, and stir. Cook on manual (high pressure) for 15 more minutes. Let it naturally release.
Easy Amazing Shakshuka Recipe
Perfect for breakfast or any other meal of the day, Shakshuka is an easy and healthy recipe that comes together quickly on the stovetop. This recipe features a mixture of tomatoes, bell peppers, onions, and garlic simmered together with pockets of gently poached eggs. While it may look complicated, you can make a restaurant-quality version at home in a few simple steps.
RECIPE:
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