shallot pasta.ntry stable situation. >> stephen: yes. you have become the queen of pantry cooking. it's what everybody is doing right now. >> i have, thank you. >> stephen: yes. that's a really nice way to put it. but, yeah, so this one has shallots, tomato paste and anchovies, which i feel like are having a moment, but that's because we literally ran out of all other foods. >> stephen: i think you're one of the reasons it's having a moment. i was skeptical because i had never been an anchovies fan, and then i saw you put it in the white bean stew. i said, i've got to do it, it's what she says, and it's amazing! >> i appreciate it. >> stephen: you've got to take a risk. >> it's a small price to pay because you really don't see them, you don't really taste them, but i feel like when they're not there, you really miss them. >> stephen: i have a couple of style questions before you go further. >> okay. >> stephen: i love the style you rock while you're cooking in your kitchen, and i want to know what y

are something like that, you know , straight, well, so delicate, delicate, shallots are very bright,ablespoon of butter and fry the shallots, add a little pepper there. here you can use freshly ground pepper, because pepper goes well in this meat sauce it works, i’ll even add a little bit of chili pepper , just a little bit, you know, so that we’ll just... fry our shallots, the shallots should become, but by the way, this happens very quickly, we also put them very finely like this here, you see, we crushed it, it should become transparent, we add orange juice here, but first a little port, this is a real port from portugal, port, literally a tablespoon. this is how we get rid of the alcoholic content, we only have the aroma, you see, and this way, look, all the shallots become as thick as he likes, you see the sauce, i add it here, i need about 100-120 ml of freshly squeezed orange juice, we continue to boil, that is, our sauce should thicken and, as it were, boil down by about half. now you and i are ready to take a look, see what kind of duck we have, you see , it’s beautiful, it’

take your eye out, fry our shallots, the shallots should become, well, by the way, this happens very here, but first a little port, this is real port. from portugal porta is literally a tablespoon, this is how we get rid of the alcoholic content, we only have the aroma, you see, and so, look, the whole shallot, as he likes, becomes so thick, you see the sauce, i add it here, i need it somewhere 100, 120 ml of freshly squeezed orange juice, continue to boil, that is, we have. the sauce should thicken and, as it were, boil down by half, we are now ready to look, look what a duck we have, you see, it’s beautiful, it’s already golden, beautiful, but for to make the crust even more appetizing, open the baking sleeve for a few minutes in advance. pouring this juice on top, this is the melted fat from the fishing rod , we got it here, look, they immediately turn golden, you see how beautiful, for 2-3 minutes, no more, we leave them in the oven, drops of izuzan help fight the five symptoms of vuricose, escusan - favorable price sberbank presents a loan with 2% cashback. so that you have even

and garlic and saute until shallots are soft and start to brown. add cream, 1 and 1/2 cup water, vodka, chicken stock and spices and bring to a boil. once boiling, add cheeses and roasted red peppers. continue stirring and bring sauce back to a boil. remove sauce form flame and bermix the sauce until peppers are in small pieces. return sauce to the flame, add cornstarch diluted in water and bring to a boil stirring constantly. once boiling again, remove sauce from flame and transfer to plastic container. ingredients for pasta 1 oz. butter 1 oz spinach, no stems 1 tbsp shallots 1 oz seafood stock 1 tbsp garlic 7 oz vodka cream sauce see above 2 oz. lobster, diced inch 10 oz. bowtie pasta 7 shrimp peeled and deveined 1 tbsp roasted red peppers, diced cheese, shredded 1/2 tsp red pepper flakes 1 tsp parsley, chopped 1 oz vodka procedure for pasta heat saute pan over medium heat, add butter and swirl. add shallots, garlic, lobster and shrimp cook 2 minutes or until shrimp and lobster are pink and translucent. add salt, pepper and red pepper flakes. deg

shallots like the garlic.s in the market year round for all the holiday cooking coming up. you'll love them. 'm tony tantillo, y our fresh grocer. nd always remember to eat fresh and stay healthy. >>> when nonprofits in the east bay want to raise money with a pancake breast fast -- pancake breakfast or tri-tip barbecue word of mouth generally leads them to one man who pulls up with his mobile kitchen or barbecue trailer and starts to cook for free. and he is this week's jefferson award winner. >> yup >>> reporter: lowell hoxie is a bit of a collector. >> this is most of your stuff here. >> yeah. this is --i have a lot more back in the back and everywhere else. >> reporter: but all the pots, pans and cutting boards serve him well because for 20 years he has been cooking. >> people say can you cook for this? can you cook for that? so i do. >> reporter: he never charges a dime. when he volunteers to cook each events just pays for the food and supplies. it began in 1995 when lowell volunteered to cook for a boy sc

well, i don’t know, with pumpkin, the cook will definitely tell you to use shallots better, because shallotsjust sound louder. that's all. so what an interesting combination of squid churiza, yes, imagine so here we have onions one clove of garlic just one garlic is enough for us, which is squid crushed whole sent. as soon as the bow became we add golden here, the sausage was something like it was then some kind of the most delicious sausage in my childhood. here was such a dry-cured hungarian salami, hungarian, and they also add it in general. hungarians love paprika very much in their kitchen, and they add it everywhere and everywhere , and now salami is also with such paprika. and now, as there is some kind of something in common between this, e, that rizu and salts, and here i have ready-made boiled beans, by the way, you can take beans from a can, why am i talking from a can, but the main thing is to carefully read that there there's more in this jar, besides the beans. but in principle, if you trust the quality of the manufacturer, this, of course, saves time and effort. here i have 15

you see, how would such a long shallot shallot, just very bright in general, uh, it's not too differentrom onions, except that they have a more intense flavor, which is why shallots are so good at making sauce. well, i would have to take the usual red bulbs. there are no, you know, there are no such, uh, directly strict definitions, there is such a french vischessois soup, it is especially called. it would be just there, but it wouldn’t fit, for example, sweet red, onion, well, or red onion is also not allowed in onion soup, because the color should be golden, red onion, when we stew it, it turns out such a strange purple color, absolutely not suitable for creating just such an onion juicy caramel miracle, and and here in this case, it could be red, onion and onion and white onion or golden. well, or here's a shallot in my case, by the way, a leek would also be nice. a little garlic a couple of cloves cut into such thin slices onion garlic, chili pepper, red green, which one do you like better? to the front on victory day on ntv there is no flint with such intelligence, you can three fi

much easier to peel after you've cut the shallot in half. and one trick i actually learned from a quick tip here is you can leave this little bit attached, and it gives you a nice handle at the end when the pieces get small. i'm going to add this to the garlic, and then i'm going to prep the bell pepper. and one easy way to prep a bell pepper and cut it into uniform pieces is to slice off the top and bottom and then slice down through the side, and then you open it up like a book and you can take out the core and then you can press it flat and carefully trim away the ribs and any seeds. so then you have a nice, even, flat surface that you can cut these into uniform pieces. we're going to do them about three quarters of an inch squares, and then you turn them on their side and you cut them this way. you really want these pieces to be uniform size so that they cook at the same rate, because there aren't long cooking times here. >> you got every last penny out of that red pepper. you are the most frugal... >> i am totally frugal. >> i'm impress

these are the notes of shallots.ouder. that's all. so what an interesting combination of squid and rice, yes . can you imagine? so here we have onions one clove of garlic just one garlic is enough for us, which is crushed whole squid sent. as soon as the onion turned golden, we add it here, the sausage looked like something then it was some kind of the most delicious sausage in my childhood. here was such a dry-cured hungarian salami, hungarian, and they also add it in general. hungarians love paprika very much in their kitchen, and they add it everywhere and everywhere and here's salami, too, with such paprika. and so, how is there something that is something in common between this one, eh, that riza and salami, and here i have ready-made boiled beans, by the way, can i take beans or from a can? why am i talking from a jar, but the main thing is to carefully read what else is in this jar, except for the beans. but in principle, if you trust the quality of the manufacturer, this, of course, saves time and effort. her

i think we have lost a shallot forced. .. i think we have lost a shallot of— forced.... i think we have lost a shallot of their outside - shallot of their outside broadcasting hirsch —— bbc male presenters. live now to our legal correspondent, dominic casciani, in the newsroom. talk us through the legal issues involved here because the presenter has not been named, but as we have been reporting, the police have been contacted. . , . contacted. that is right, rich. effectively. — contacted. that is right, rich. effectively. if _ contacted. that is right, rich. effectively, if you _ contacted. that is right, rich. effectively, if you go - contacted. that is right, rich. effectively, if you go on - contacted. that is right, rich. i effectively, if you go on social media this week, there have been to burning questions, firstly, has there been a crime committed? and secondly, why hasn't this individual be named? let's go through these. if these allegations turn out to be true, it is a fairly straightforward issue in terms of the criminal justice system and what it says about

it comes with a shallot jous, like an au jous. i'm assuming that's an au jous that shallots have been infused in it. there were four pieces of piedmont ease beef. and root vegetables. what kind of root vegetables did they serve with that? (laughter) >> um -- >> little bitty pearl onions and what else came with it? i wrote it down. >> radishes. >> i wrote it down. (laughter) >> squash, pearl onions and these terrific greens, i don't know what they were. this is what they served today. this is louie chardonnay from napa, a 2012. there's sorbet on the side so i looked over to see what diane sawyer was doing and shing a actually ate hers later but people were using their forks. i use mid-fork and when i tried to cut it it exploded. facefaceit wolf blitzer in the fhp% lÑuçño[66b1aabbbñd#f,f,f1f!d p( (cheers and applause). >> stephen: welcome back, everybody, my guest tonight is a socially conscious filmmaker whose new film is called "visitors." let's hope it has quality kills. please welcome godfrey reggio. (cheers and applause) >> ste

honestly, shallots, they will be bolder, sharper and brighter, so i take a small shallot like this, cutar, why is it better in vinegar, well, in this case , because this vinegar and generally pickled shallots in vinegar will serve as a... dressing for us, that is, it will give such sourness, a pleasant piquancy, because shallot itself, it is such a bright fellow, and if we add wine vinegar here too , for example, it's simple white wine vinegar, marinated like this, left for a while, i also want to add cheese here, you can take any fresh cheese, i take feta, but by and large i’m serious when i say, any fresh cheese, curd. gozi, for example, soft will be good, feta cheese will also be good, it just seems to me that you need to choose a cheese that is not too salty, so that it does not draw attention to itself from these wonderful, fresh seasonal vegetables, and of course we take olive oil with you, listen, you can take the fragrant sunflower oil, it will also be good, a little salt, a little, because vegetables still stand out differently with salt, oil, maybe a little mustard, that is ,

. it will be more brazen, sharper and brighter, so i take such a small shallot, cut it into thin halfis also necessary to either pour boiling water over it, or marinate it in vinegar, why is it better in vinegar, well, in this case, because this vinegar and in general shallots marinated in vinegar - will play for us in the dressing, that is, it will give such a sourness. a pleasant piquancy, because shallots themselves, they are such a bright fellow, and if we add wine here vinegar, for example, it's just white wine vinegar, marinated like that, left for a while, i also want to add cheese here, you can take any fresh cheese, i take feta, but by and large i'm talking seriously, any fresh cheese, cottage cheese goat, for example, soft will be good. feta cheese will also be good, it just seems to me that you need to choose a cheese that is not too salty, so that it does not steal the attention from these wonderful, fresh seasonal vegetables. well , of course, we take olive oil with you, listen, you can take worse sunflower oil, too it will be good, a little salt, a little, because vegeta

shallots. some nice toasted chestnuts in there. macaroni. toss that around. add a little bit more scre creaminess to that. the venison, turn that around. i've got some fresh thyme, fresh rosemary. now, put this in the oven for 25, 30 minutes. so, that looks just about ready. it's beautiful. i'm putting grated scheez. a little bit of fontina in there. chopped parsely and chooifs. let the macaroni gratin a little bit. i like the crunch. and take some kran per rips that i lightly poached. i have a orange zest and shallots. just heat that up. a little bit of fresh rosemary. i like to plate everything for two, like we plated the eggs for two. i'm going to plate this for two here now. gorgeous, simple, delicious. certainly something to get all the juices flowing on valentine's day. i will always, always profess that when you cook from your heart, and not your head, that's when you show the love on the plate. and a complicated but uncomp uncomplicated way. it's almost as complicated as love itself. happy volumen tine's day. >> showing the love on the plate there. a

it comes with a shallot jous, like an au jous.an au jous that shallots have been infused in it. there were four pieces of piedmont ease beef. and root vegetables. what kind of root vegetables did they serve with that? (laughter) >> um -- >> little bitty pearl onions and what else came with it? i wrote it down. >> radishes. >> i wrote it down. (laughter) >> squash, pearl onions and these terrific greens, i don't know what they were. this is what they served today. this is louie chardonnay from napa, a 2012. there's sorbet on the side so i looked over to see what diane sawyer was doing and shing a actually ate hers later but people were using their forks. i use mid-fork and when i tried to cut it it exploded. almost hit wolf blitzer in the face. [ male announcer ] when i heard applebee's had a big juicy steak on its under 550 calories menu i was like, "what the what?!" then when i ordered it and actually tasted it i was like, "whaaattt?!" so yeah, i really liked applebee's under 550 calorie roma pepper steak. just another reason to

you'll see also, instead of red onion, which you can use, i use shallot. it's not as strong as a red onion. and it really is flavorible, delicious recipes for thanksgiving. >> beautiful and down to your feet warm. >> all of the recipes, goodmorningamerica.com on yahoo! you can also send us your thanksgiving cooking questions. our experts are going to answer them all on thanksgiving morning. this guy's going to teach us what to do with leftovers. >>> coming up, james spader, star of the new movie, "lincoln," coming up. go nowhere.

add our garlic and shallot. then we take our greens and just squeeze all the moisture out that we can with our hands. and as you can tell, we ended up with not that much. and here, we just want to cut, you know, about quarter inch increments. here, we're going to add this right into our pan. little bit of salt. want to be careful. the chorizo does have salt in it as well. here you have it--spicy indian mustard greens, spanish chorizo, garlic, and shallot. >> brought to you by allied insurance, a member of the nationwide family of companies, which also includes nationwide insurance. on your side. from farm to feast, stay tuned for more of the tempting tastes of california. >> like the show? you'll love "california country: the magazine," which delivers the best stories from throughout the golden state. visit californiacountry.org for more information. >> welcome back to "california country," the show that takes you on an all-expense-paid trip to experience the best-kept secrets of the golden state. >> at the worl

it comes with a shallot jous, like an au jous.uming that's an au jous that shallots have been infused in it. there were four pieces of piedmont ease beef. and root vegetables. what kind of root vegetables did they serve with that? (laughter) >> um -- >> little bitty pearl onions and what else came with it? i wrote it down. >> radishes. >> i wrote it down. (laughter) >> squash, pearl onions and these terrific greens, i don't know what they were. this is what they served today. this is louie chardonnay from napa, a 2012. there's sorbet on the side so i looked over to see what diane sawyer was doing and shing a actually ate hers later but people were using their forks. i use mid-fork and when i tried to cut it it exploded. almost hit wolf blitzer in the face. there's a saying around here, you stand behind what you say. around here you don't make excuses. you make commitments. and when you can't live up to them, you own up, and make it right. some people think the kind of accountability that thrives on so many streets in this country

he's a bit so as we'll see, also, instead of going to support a couple of you, what i'll beach shallots is poland, largest and oldest paramilitary 3. but it was founded at the beginning of the 20th century ago before poland was a sovereign state. it was never part of the polish armed forces. but traditionally, the army has always look to paramilitary groups like charlotte's to find recruits. so let's fill it. your role is to create the citizens further north of military recruitment center. esparza miss. yes. most of the people involved will join the army at some point and touch the page of the voice, cuz we don't train soldiers here in the media session. once that we turn young people into responsible and petri, i'll take citizens no, my gosh, the whole bus are jona. i'm just having said that we do see ourselves as part of the national system of defense. so much the price for shipping. well, that's what i'll get a bit higher. okay. of the was officially vis a vis a vis i visit yesterday. the 2nd youngest manual, my parents are probably the best people to ask them about who shallots a sh

i take already peeled, however, shallots, cut in half, shallots, easily replace with onions.his is generally, in fact, not so here, uh, straight uh, categorically. i'm approaching the selection of this ingredient, because shallots are just brighter than onions, onions are also great, here, uh, a story about what goes with such lovely shin. and you can not even make potatoes. yes, that's what, in fact, there is nothing harmful at all when the combination is fatty and with a lot of carbohydrates. and with this one. uh, of course, part of the chicken. it's not the most useful. and if you serve a salad to this, or, for example, brown, rice, yes, something with a lot of fiber, then this is a complete benefit. and here we have vegetables with you, well, the first vegetable is an onion, the second is a root. and this is parsnip root , you can take celery root, you can take pumpkin and potatoes. i would not take it, i cut it. for such pieces of pasternak root, uh, parsley root, you still need to think about whether you would like it to be tasty, but still it was useful and interestin

this will probably be coming is last time marching as a member or of shallots. but the army has accepted him, and in a few weeks he'll be sworn in as a professional soldier. he can hardly wait, though he's not allowed to reveal any details about the unit, he'll be joining the thing is up. so there are always a threat such to about such you have to keep an eye on everything we action and what types of things develop. yeah, these are frequently the future of our army. looks good and level of trust that we have a modern military that's moving forward with us. i have since my journey began to show that i'm only about and i will be serving in the polish army scheme. but yes, but for me it isn't a job that service and being ready to serve means be aware of your g 3. it's got them of the things you'll sacrifice, but also the things you'll gain. what does this come to the company all has no reason to worry about his career prospects. despite a change of government in 2023 defense spending looks set to continue for the polish people's fears of a possible russian invasion

, and you can take any onion, why do i take shallots, because it is bright, that is, shallots in thisy such a role not just as an additive. yes, which will give appetite, but it is also a spice, it is a seasoning, that is, it shades the other ingredients, i cut it into such a small cube, and - naturally, as always, here like this, it is very simple, in general there are technological patterns, if we use onions, most often we heat up a frying pan, add oil here, as i already said, this can be completely calm, such a vegetarian dish, so i will not add butter, if you want to make this dish even tastier and richer, then you can add a little butter here, and the temperature will be easier to maintain, so that nothing burns, well , the taste of course will be more intense, first add the frying pan to the oil onion, i see, i have such a heavy saucepan, in general it is more convenient to cook in a heavy saucepan, unless you fry pancakes. or do chops of some kind, which need to be turned over so that nothing sticks, because in a heavy the temperature in the saucepan is kept exactly the same, t

certainly more in the way shallots. a bit ofa certainly more in the way shallots.g in copious showers. some of those will turn more fun to read. 0n into monday, another weather front slumping its way down the british isles. maybe the odd shall read burst. towards the west, more in the way of cloudy for the south—western quarter of wales, the south—west of england. thankfully all about a good way from wimbledon. just the chance ofa way from wimbledon. just the chance of a shower late on. there is the bigger clown i was talking about bringing. a passing shall not much more than that. we're just going to have this fast—moving little weather feature into the heart of the dish isles. that is going to be wet for a while. high—pressure tries to knows its way in. july to the north and south of the british isles. wednesday, a mixture. also wanted to showers. i will see when half an hour.

so a little bit of shallot. >> seth: that's your shallot, right here. >> that's shallot.ightly brown. >> seth: yeah. what do you -- what else is in there with it? >> a little bit of spinach. >> seth: okay. >> nice handful of spinach. >> seth: okay. >> go. oh, yeah. >> seth: great. >> a little more. >> seth: okay. >> more. >> seth: that's wonderful. and how do you know if the spinach is fresh? because they don't have eyes. >> they don't have eyes. [ laughter ] that's a good one. >> seth: so you must have -- >> well, it's supposed to be green. >> seth: okay, green. >> there is that. >> seth: okay, got it. >> okay. >> seth: that's good. >> there's green. >> seth: all right. >> and this is one of the best things if you're actually having a baby or you're a mom, you want to have a lot of spinach in your diet. >> seth: yep. >> because of iron. >> seth: yep. >> so when you have kids, you have young kids, right? >> seth: yeah. >> 2 and how old? >> seth: 8 months. >> so you're not sleeping much? >> seth: i'm not sleeping a lot. no. >> a lot? okay. so, look at this, how beautiful t

with shallot, you really expect it to taste vinegar with a shallot, and you reallyjust have the shallotity across the world with boxes being packaged for as far as hong kong. but the oyster connoisseur concedes local seafood purists are harder to sway. translation: the french are used to eating normal oysters, they have been doing it for decades and it is hard to change consumer habits that have been around for years, but we are trying. the award—winning molluscs have proved popular at trade fairs in belgium, and french customers curious to try the niche oysters will soon be able to buy them at major supermarkets. in case you haven't noticed it is — or at least will be very shortly — christmas. all around the world people will be spending time with family and friends. and the festive celebrations can take many different forms for many different people as the bbc‘s tim allman explains. we all know donald trump likes twitter. but for his first christmas as president, he tore himself away from social media to use a telephone instead. he and the first lady taking calls from children, wonder

what i'm going to do with the shallots, that's the tip of the day.he shalts, you put them -- once you chop them, sit them in ice water for like 10 minutes and then squeeze them d because what happens is is takes off that really strong, raw flavor of the shallots. so you still have the beautiful flavor but it's not that harsh, raw flavor. you're going to marinade that and let that sit for a minute. a little bit more salt. we let that sit for a minute. so then the salad, i just have some peeled cucumber and i'll get the peeler. we have nice -- we're going to make some nice ribbons of cucumber. >> you like very nice and thin saving -- shavings, don't you chef. >> i do. i try any way. let me put it that way. and we put that in there like that. and this dish will be on our menu when we open. >> all right. >> we add the cucumber and then the chopped shallot, just soaking from the ice water. and then the pink grapefruit. >> how refreshing that looks. >> and the petite chards. that's a good acting. >> petite chards. >> accent is better than mine. and we have

these are the notes of shallots.g, the combination of squid, that rice, huh? imagine so here with us there is an onion one clove of garlic just one garlic is enough for us, which is crushed whole squid sent. as soon as the onion turned golden, we add it here, the sausage looked like something then it was some kind of the most delicious sausage in my childhood. here was such a dry-cured hungarian salami, hungarian, and they also add it in general. hungarians love paprika very much in their kitchen, and they add it everywhere and everywhere, and now salami is also with such paprika. and that's how there is some something in common between this one, and that riza and salts and here, i already have boiled beans ready, by the way, you can take beans from a jar, why am i talking from a jar, but the main thing is to carefully read what else is in this jar, except for beans. but in principle, if you trust the quality of the manufacturer, this, of course, saves time and effort. here i have 150 ml of white wine. and, of course

the shallots and people are so wonderful that you don't it will be meeting soon. the asu. a state. so on you will soon books. it's a pity you. all that really was brilliant. it's called ceylon was. yes if you're visiting us today you'll find amazing hospitality. i'm a great choice in cafes and restaurants but this one in pacific. nothing comes of it and still it's a great talent and yet but some of the events coming up on second thoughts accountant julius caesar internal kong killed. the sheer joy when their eyes and weaving studio artist or if bomb killed seven others for help since his departure by force and navy. still no parent homes north of the order for the first time ever in august the largest festival of the snow i just was a staple for the second stanza license expected to attend and october the first birthday on monday as the world's most prestigious award for contemporary art. the turner prize has helped with setting for the first time. thanks to dr and a pampered like the designs of many it will transform the city using a light has been made and the city as the us the

vinaigrette is not in the sense in which we understand it, yes, but this is exactly shallots, finely,ce, it can be served, for example, to shrubs, it can be served with some kind of seafood, and sometimes it’s also seasoned with vegetables, so you and i took, look, half a shallot, i chop it finely, finely, finely, like this so that you get such tiny cubes, just so small, small, as if you and i were making risotto, for example, in a bowl like this, have this... pour a small amount of vinegar on the onions, i have apple cider vinegar, about two tablespoons spoons and definitely here lemon juice, we just added lemon zest. into the cutlet, and here the juice of half a lemon, just what you need, a little salt and a little sugar, literally half a teaspoon, set aside, of course, when serving shallots soaked in vinegar with seafood, then salt and sugar are not added, i add... because i need it as a dressing for our salad, i also baked these beautiful ones, look how beautiful, elegant, yellow peppers are, well, or rather they are almost orange, very pretty, you can of course take the peppers i

to here very much looking forward to that procession kicking off in just a the an hour's time so shallots a very special day for many thais tell us more above give us a sense of the mood among the people as they wait to see their king. yeah that's right people here have really been anticipating this event it's not very often that they get a chance to see the king in public and this is the first time that i'll of seen him since he's been crowned just to give you a sense of the excitement in the build up to this event we actually met one man who was working fix hundred kilometers in order to be here with this procession we know that that he's made it and he is among the crowd here but there is a lot of excitement from the people who have gathered here we know as well that the government his boss a lot of people in from provinces around bangkok transporters free buses and trains are free and in an effort to encourage as many people as possible to come here and to witness this procession that thailand's really is using this as an opportunity to show off essentially to show centuries of tradit

the shallots, cook them for a minute and like to add sage in the fall. i thought i'd show everybody how to do sage. stack it um, do it quickly and run a really sharp knife through it so it doesn't bruise and when we bruise it it gets all ugly and brown. we don't like ugly and brown sage. let's throw the sage in and cook it along with the shallots and how we're going to put in some flour. >> you're making a little bit of a roux. >> i'm making a roux, good southern rux. great side dish to the thanksgiving table. >> any time i bet. >> of course. >> a little bit of salt and i said it was thanksgiving which means it's okay if we add the heavy cream. >> absolutely. >> yes. let's give thanks for the heavy cream. >> yes, amen. >> we're making memories. we're not going to worry about calories and fat and all that stuff. >> no. and get really nice and bubbling and kick and here is had a we have after that. okay. then we're going to add the corn in. >> this is frozen but you can use president bush? in the summertime fresh corn is perfect for that. there's the corn

, and onions you can take any, why i take shallots, because they are bright, that is, shallots in thispetite , but it is also a spice, it is a spice, that is it sets off the rest of the ingredients, i cut it into small cubes like this and naturally, as always, it’s like this... it’s very simple, in general there are technological rules, if we use onions, most often we heat up the frying pan, add oil here, as i already said , it may be completely calm, this is a vegetarian dish, so i won’t add butter, if you want to make this dish even tastier and richer, then you can add a little butter here, and it will be easier to maintain the temperature so that nothing burns, well the taste will of course be more intense, first add the onion to the oil in the frying pan, i see i have such a heavy saucepan, in general it’s more convenient to cook in a heavy saucepan if... you don’t fry pancakes or you don’t make any chops there, which is necessary turn over so that nothing sticks, because in a heavy saucepan the temperature stays exactly the same, that is, you don’t need to be afraid that something

, because they are brighter, here is a medium-sized shallot, bright in aroma, finely, finely, finely,an , we make this version of the sauce. why i say version, because usually tuna is not added to putanesca, but i want to make it brighter, more interesting, and i will definitely add tuna from a can, not fresh, not freshly frozen or chilled, but just in a can in its own juice, very great, it turned out that dinner was gone, sbermarket will fix everything, your favorite stores and restaurants are in one sbermarket application, everything you love is there. once in the body, influenza and arvi viruses begin to multiply , time works against us , orbido can prevent their multiplication, every third resident of russia dreams of hosting a travel show, now anyone has such an opportunity, nikolai, you are my traveling companion. hurray, timur rodriguez and his traveling companion are going on a trip, but where? in ancient times, this land was the center of the world and witnessed many civilizations. so what a cookie is waiting for them, oops, this is a very important postscript, a quest, nothi

and shallots, a lot of shallots, like this. >> is this similar to the au graue sauce?he pepper and a bit of cream. >> yeah. >> but usually you flambe like a big flame. i don't think it is a good idea in the studio. >> no, it's not good. >> what do you think? this is your favorite meal, right? >> yes. and the fries. you haven't even touched these fries yet. >> they are very, very sweet and at the same time dark. >> this will be fun to make on friday for the opening ceremonies at the house to get in the mood. >> and it's easy. it's ease to make it. i made it medium rare, like this. >> oh, beautiful shot. >> you have a very good knife. >> do you ever cut yourself anymore, or is that just yesteryears? >> rarely. nobody likes to cut themselves. >> i know. you don't know who you're talking to, chef. >> of course, the sauce with the shallots goes on top like that. >> having you make this, what a treat. >> what is the secret to great french fries? >> the secret is to cook them first in oil at a very low temperature, at 350 until they become soft. then you remove them. you brin

while the oil is heating up, we cut the shallot into thin half rings, so you know, even half is enougho that it becomes beautifully saturated like this, the paprika is sweet, not spicy, so half a teaspoon is quite enough, these are peppers that i just baked and peeled from the inner seeds, you know, the membranes of all, two sweet peppers me here, you can, of course, take them already prepared in jars, but it seems to me that homemade ones are so easy to make, just put them in the oven, and then somewhere so that they sweat, either in a plastic bag or in a saucepan under the lid, peel everything off, everything is ready, add so: onions, shallots, garlic, paprika and peppers, a little salt, a little freshly ground pepper, here, here i have, look, these are the green beans and peas that were frozen, i defrosted them, i didn’t scald anything, i just defrosted them, took them out i put everything in the freezer and add it here. already beautiful, right? yes, you want something spicy, so you can add a little chili pepper, a small piece without seeds, or dry pepper, chili, as you like, but t