How To Make Chicken Noodle Soup With Chicken Chips | Rachael Ray
Watch Rach make her own personal remedy for when she's feeling less than healthy: Chicken Noodle Soup with Chicken Chips On Top.
Zuppe, Zuppe, Zuppe! - Michael Chiarello's Napa (Episode 5)
Soup makes a meal and, with a few techniques, becomes a sauce the next day for fish, poultry or meat. Summer Corn Soup, served warm or cold, makes a beautiful yellow sauce for scallops. Tart apples and sweet butternut squash make a soup that becomes a full-bodied sauce for pork chops. We'll visit a ghost winery and meet some third-generation California winemakers.
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In this season of Michael Chiarello's Napa, Chef Chiarello is making the foods that he really cooks for friends and family at home. This is casual cooking, hearty, satisfying dishes that start with the best produce for every season. Michael shares chef's tricks for getting the most flavor from the ingredients and talks about which wines he serves with the food.
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For more episodes and cooking related content subscribe to our channel: Hungry!
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Join us Live 24/7 on our on-going broadcast at:
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Hungry is a new linear OTT channel dedicated to food and cooking, and featuring such celebrity chefs as Pati Jinich, Julia Child, Jacques Pepin, Nick Stellino, Graham Kerr, Roy Yamaguchi, Walter Staib, Jim Coleman, Cecilia Chiang, Martin Yan, Jean-Georges Vongerichten, Michael Chiarello and many others.
#Zuppe #Food #Recipes #MichaelChiarello
Upstate Minestrone Soup October 18, 2020
Enjoying a beautiful fall day and cooking some upstate minestrone soup over campfire with dutch oven.
Perfect Puree Soups: Free Home Cooking School @Indie Cooks
Potage Passion Party! Industry Cooking Happy Hour…
Potage is simply the French word for “soup” but here in the states… It generally refers to a thick and hearty purée-style soup like Potato-leek or split pea…
Purée soups are the third soup making technique that I’ll be covering…
I’ll start with a review of the 2 other main soup making techniques… clear & cream soups…
Then I’ll cover the purée soup method…
And if you know how to make one purée soup, you know how to make them all….
I think an autumn squash soup with a mini grilled cheese on the side should fit the bill nicely tonight!
The Ingredients I’m using: Butternut Squash, Onions, Broth, pumpkin spice and yogurt to finish… So easy…
Industry Cooking Happy Hour…Mondays @4 on FB live!
Chef Dave presents restaurant-industry survival skills that you can use everyday! Watch out for chef super-friends to join in too!
#IndustryCookingChannel, #MustSeeFakeTv, #IndustryCookingCommunity, #VMillerMeats,
How to Make Warm Winter Panzanella | Rachael Ray
Watch Rach show you how to make a warm winter panzanella with roasted tomatoes and sauteed squash that's great as a main or side dish.
‘You Won’t Be Single For Long’ Penne Alla Vodka
More from Rachael Ray:
After making this recipe on Oprah, many women wrote in to Rach telling her that they've gotten engaged after cooking this dish for their boyfriends -- hence the name of the recipe: You Won't Be Single For Long Vodka Cream Pasta!
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Ingredients:
1/4 cup EVOO – Extra Virgin Olive Oil
1/4-pound chunk prosciutto di Parma, cut into 1/4-inch dice
1 onion, finely chopped
1 rib celery from the heart with leafy tops, finely chopped
4 cloves garlic, finely chopped
Salt and pepper
1 cup vodka, such as Tito’s organic
1 28- to 32-ounce can D.O.P. Italian tomatoes
1 cup passata, tomato purée or tomato sauce
1/2 cup heavy cream
A few leaves of basil, torn
1 pound penne rigate
Freshly grated Grana Padano or Parmigiano-Reggiano cheese
Preparation:
Heat oil in a large skillet over medium heat. Add prosciutto and render 2 minutes. Add onions, celery, garlic, salt and pepper; partially cover and cook until very tender, 10-12 minutes. Add vodka and reduce by half. Add tomatoes and passata, and simmer 20 minutes to cook the tomatoes down. Add cream and basil, and reduce heat to low.
Bring a pot of water to a boil for the pasta. Salt water, drop pasta and cook one minute less than al dente.
Add half a cup of starchy cooking water to the sauce just before draining. Add drained pasta to the sauce and toss to combine; adjust salt and pepper.
Serve penne in shallow bowls topped with cheese.
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