>>>
>>> WE
>>> WE ARE BACK IN THE KITCHEN, OF COURSE SOME OF THE BEST
MEMORIES EVER MADE IN THE
KITCHEN IS FAMILIES COOK
TOGETHER, PASSING DOWN RECIPES
AND LOVE THROUGH THE
GENERATIONS.
GENERATIONS. PACIFIC NORTHWEST FOOD WRITER
AND TRAVEL CONSULTANT, ANTIMO
CIMINO CAPTURED THAT GOODNESS
IN HIS BOOK.
I THINK I'VE GOTTEN AN
ACCIDENT, FOOD YOU'LL LOVE TO
MAKE LOVE TO, AH THOSE ITALIANS
AND HERE WITH ONE OF HIS
GRANDMOTHER'S FAVORITE
GRANDMOTHER'S FAVORITE DESSERTS.
DESSERTS.
DESSERTS. HOW ARE YOU?
>> VERY WELL, MARGARET.
>> WE ARE MAKING BISCOTTI,
EXPLAINS TO ME WHAT THAT MEANS.
WE ARE USED TO THE REALLY HARD
BISCOTTI.
BISCOTTI.
BISCOTTI. >> THIS IS THE BASIC RECIPE
BECAUSE IT'S DISTINCTLY
COOKIES, IN ITALIAN, AND THIS
IS A VERY SIMPLE RECIPE THAT IS
MADE TO DUNK THE BISCOTTI IN
THE COFFEE AND IT'S GREAT.
KIDS LOVE IT.
>> AND SO DO ADULTS.
>> IT'S BAKED ONLY ONCE AND
TAKES A HALF HOUR.
>> LET'S LEARN.
WHAT DO WE DO?
>> IF YOU WOULDN'T MIND ZESTING
ONE LEMON INTO THE FLOUR, AND
I'LL START WITH SOME SUGAR.
THE QUANTITIES I'M HALING THEM
FROM WHAT I HAVE ON THE WEB
SITE FOR YOU.
I'M GOING TO USE 2 EGGS INSTEAD
OF 4. YOUR REGULAR RECIPE WOULD
PRODUCE HOW MANY COOKIES.
>> THREE TO FOUR TRACE.
>> OKAY.
>> OKAY.
>> OKAY. >> YOU WANT TO DO JUST A LITTLE
VERSION FOR BREAKFAST, YOU JUST
CUT IT DOWN A LITTLE BIT.
>> AND HONESTLY, EVEN AFTER A
RECIPE, IT WILL LAST YOU
SEVERAL DAYS.
SEVERAL DAYS. >> WHO DOESN'T LIKE COOKIES FOR
BREAKFAST.
BREAKFAST. >> SERIOUSLY, KIDS WILL GO ONE
AFTER THE OTHER, THE BEAUTIFUL
THING IS THEY'RE VERY LIGHT,
AND THEY'RE NOT VERY SUGARY, SO
ONCE WE HAVE THE EGGS BEATEN UP
WITH THE SUGAR, I POUR ACTUALLY
OLIVE OIL, BECAUSE IN SOUTHERN
ENGLAND, IT'S IMPORTANT THAT WE
HAVE OLIVES, WE HAVE USE OLIVE
OIL.
OIL.
OIL. WHAT
OIL. WHAT YOU WANT TO DO IS USE THE
TIP OF YOUR FINGERS, AND
INCORPORATE ALL OF THE OLIVE
OIL INTO THE FLOUR NICELY.
>> TO MAKE A LITTLE PUDDLE IN
THE MIDDLE AND THEN GET IN
THERE.
THERE.
THERE. >>
THERE. >> EXACTLY.
>> EXACTLY. OF COURSE YOU'RE GOING TO GET
ALL, YOU KNOW, THE HANDS ARE
GOING TO BE SO FILLED.
>> THAT'S HOW YOU GET LOVE INTO
YOUR FINGERS.
YOUR FINGERS. >> THAT'S HOW PASSION IS
TRANSFERRED INTO FOOD,
ABSOLUTELY.
ABSOLUTELY. >> SO WE'VE GOT THAT SOLVED.
>> WE HAVE THAT GOING ON, CLEAN
OFF YOUR FINGERS.
AND THEN YOU JOIN THE EGGS IN
THERE.
THERE.
THERE. >>
THERE. >> I'M GOING TO SEE HOW YOU DO
THIS.
THIS.
THIS. >>
THIS. >> AND KEEP ON INCORPORATED
THIS TO KEEP FROM BEING MESSY.
I'M GOING TO USE A FORK.
IT'S A VERY FORGIVING DOUGH,
WHERE YOU WANT TO HAVE A LITTLE
BIT OF FLOUR TO THE SIDE, JUST
IN CASE IT'S TOO RUNNY, ADD A
LITTLE BIT MORE FLOWER UNTIL
THE CONSISTENCY IS RIGHT, AND
IT PEELS OFF FROM YOUR HANDS.
>> AND YOU WANT IT BASICALLY
THE WAY ANY COOKIE DOUGH LOOKS.
>> VERY MUCH, AND I'LL SHOW YOU
AFTER.
AFTER.
AFTER. THE SECRET INGREDIENT IS THE
AMMONIA POWDER, WHICH IS MADE
FOR BAKING AMMONIA.
THIS IS NOT THE BAD AMMONIA.
PUT A LITTLE BIT IN HERE, JUST
LIKE A TEACH.
AND-- LIKE A TEASPOON, AND PUT
SOME WARM MILK IN THERE.
>> WHAT DOES IT DO?
>> IT WILL MAKE IT FOAM, AND
THEN YOU SALT OF COURSE THE
AMMONIA, AND IT DOES RELEASE
THAT SMELL, BUT WHEN YOU WAKE
IT, IT'S GONE, AND YOU DON'T
SMELL IT ANYMORE, AND YOU MIX
THE COOKIES, FLUFFY AND AIRY
INSIDE.
INSIDE.
INSIDE. >> THAT'S HOW WE GET THEM TO BE
SO SOFT.
SO SOFT.
SO SOFT. AGAIN, YOU PROBABLY HAVE A
LITTLE MORE FLOUR TO THE SIDE.
THIS IS RUNNING A LITTLE BIT,
AND YOU INCORPORATE THAT.
>> AND THEN WE JUST KEEP GOING.
>> YOU KEEP ON GOING.
THIS IS THE THING YOU LEARN
FROM YOUR GRANDMOTHER, IN THE
BOOK, YOU HAVE THINGS FROM YOUR
AUNT, YOUR MOM, EVERYBODY.
>> THE BOOK IS MADE TO CAPTURE
THE FAMILY RECIPES, GRANDMA,
AUNT, MOM, AND ALSO SHE WAS I
COOK WITH, ANYTIME I TRAVEL TO
ITALY, WE HANG OUT WITH PEOPLE
THAT ARE EITHER A CHEF AT A
RESTAURANT OR JUST THE REGULAR
COOK AT HOME.
>> AND YOU CAN LEARN SOMETHING
FROM EVERYBODY.
FROM EVERYBODY. >> YES.
>> YES.
>> YES. >> THERE YOU ARE.
WE'RE SEEING THE PICTURES RIGHT
HERE.
HERE.
HERE. >>
HERE. >> YES, THAT'S ACTUALLY MY MOM
AND CLIENTS AND MY DAD,
OVERSEEING EXACTLY WHAT WE'RE
DOING TODAY IN THE COUNTRY
SIDE.
SIDE.
SIDE. >>
SIDE. >> COME BACK TO US.
LET'S SEE HOW THIS TURNED OUT.
>> I'M GOING TO PUT THINGS TO
THE SIDE TO SHOW YOU WHAT THE
DOUGH NOW LOOKS LIKE.
WHAT I DO IS ON THE SURFACE OF
THE TABLE OR ON THE BOARD LIKE
YOU HAVE, YOU ARE ASSEMBLE SOME
OF THE PASTA.
IT'S VERY FORGIVING AND ALL YOU
HAVE TO DO IS CREATE YOUR
SHAPE, AND THEN ONCE YOU HAVE A
BISCOTTI, THE SHAPE YOU LIKE,
AND YOU CAN USE ANYTHING THAT
YOU LIKE TO MAKE SHAPES WITH,
ROUND, FLOURY, YOU PASS THEM
ONTO THE SUGAR, YOU PRESS DOWN,
AND YOU PLACE THEM ONTO THE
BAKING SHEET.
BAKING SHEET. >> DID YOU DO BOTH SIDES?
>> I ONLY GET TO ONE SIDE WITH
THE SUGAR, AND THEN YOU FLIP IT
SO THE SUGAR IS LOOKING UP.
>> GOT IT.
>> SUGAR, AGAIN, PRESS DOWN AND
FLIP IT OVER ONTO THE BAKING
PAN.
PAN.
PAN. >>
PAN. >> HOW LONG DO THESE GUYS COOK?
>> THIS IS EASY, BECAUSE ONCE
YOU'RE DONE WITH THE SHEET, YOU
POP IT INTO THE OVEN AT 385 FOR
ABOUT 18 MINUTES, YOU WATCH IT
SO THEY BROIL, LIKELY TO GET
COLOR ON THE TOP AND CONTINUE
TO WORK ON THE NEXT BAKING
SHEET UNTIL YOU'RE DONE.
AND THE BEAUTIFUL THING IS,
PERFECT TO GO DUNKING INTO A
COFFEE, AND YOU'LL SEE ONE
AFTER THE OTHER, ONE AFTER THE
OTHER.
OTHER.
OTHER. A
OTHER. A BOWL LIKE THAT CAN GO IN A
COUPLE OF DAYS.
>> THIS WILL GO IN A FEW
MINUTES AS SOON AS WE STOP THE
SEGMENT.
SEGMENT.
SEGMENT. SO YOUR TRAVELS, YOUR TRAVELERS
INCORPORATE LEARNING TO COOK,
PEOPLE LOVING ITALY.
TELL ME WHAT YOU DO WITH THAT.
>> MY TRAVEL IS MEANT TO BE THE
MOST AUTHENTIC AND LIFESTYLE
DRIVEN.
DRIVEN.
DRIVEN. WE'LL COOK WITH MY MOM, MY BEST
FRIENDS, WE'LL GO TO THE
COUNTRY SIDE AND BAKE BREAD AND
BISCOTTI, WHENEVER WE GO, WE
END UP WITH SOMEONE WHO HAS 80
COWS AND ONE PEPPER CHEESE, AND
WE'LL SIT AROUND THE FARM IN A
BEAUTIFUL LONG TABLE WITH THE
FAMILY AND ENJOYING A HOME MADE
MEAL.
MEAL.
MEAL. THAT'S HOW IT IS.
>> WE LOOK THIS UP ON THE WEB
SITE AND FIGURE OUT WHAT TRIP
IS RIGHT FOR US.
>> IF YOU WOULD LIKE TO HAVE
MORE INFORMATION OR BRAINSTORM
ABOUT AN EXPERIMENTAL TRIP TO
ITALY, I WOULD BE HAPPY TO PUT
SOMETHING TOGETHER.
SOMETHING TOGETHER. >> AND YOU BROUGHT A COUPLE OF
OTHER DISHES, TO GIVE US AN
EXAMPLE OF THE SIMPLE,
BEAUTIFUL THINGS YOU OFFER.
>> THIS IS A SUMMER DISH THAT
IS VERY POPULAR.
IT'S VERY SIMPLE, VERY RIPE
WATER MELON, AND THEN YOU DO A
DUSTING OF CINNAMON ON THE BASE
OF THE DISH.
>> CINNAMON POWDER, AND THEN
YOU PUT THE CUBE OF MELON, A
FRESH MINT AND ON TOP, EITHER
BLACKBERRY OR BLUEBERRY, AND A
SKEWER AND DUCK THE LITTLE
SUGAR.
SUGAR.
SUGAR. I
SUGAR. I JUST ADDED A LITTLE BIT OF
EDIBLE FLOWER, VISION IS
IMPORTANT.
IMPORTANT. >> THAT MAKES LIFE SO MUCH MORE
FUN WHEN YOUR FOOD IS
BEAUTIFUL.
BEAUTIFUL. >> CAN I HAVE A BITE OF THIS.
>> ABSOLUTELY AGAIN, AND IT'S
REALLY FRESH, AND WONDERFUL.
>> YEAH, SO THIS IS YELLOW AND
RED BEETS WHICH ARE COOKED IN
THE OVEN.
THE OVEN.
THE OVEN. SLICED, THE BASE IS A CHUTNEY,
FRESH ORANGE JUICE, AND WHISKEY
AND HONEY, AND YOU ADD FRESH
PISTACHIO, AND TO CONTRAST THE
SWEETNESS, YOU MAKE A SAUCE.
IT'S LIME BASED WITH ROASTED
JALAPENO PEPPERS.
JALAPENO PEPPERS. YOU HAVE A LITTLE BIT OF HEAT,
AND THEN A LITTLE BIT OF
ACIDITY TO BALANCE THE DISH,
AND THIS IS TO DIE FOR, IT'S
LIKE FOOTO MAKE LOVE TO, FOR
REAL.
REAL.
REAL. >>
REAL. >> THANK YOU SO MUCH.
AND BY THE WAY, THE WATER MELON
IS DELICIOUS.
IS DELICIOUS. YOU GET THAT NICE CINNAMON
TASTE AND THEN WHEN YOU BITE
INTO THE MINT, IT IS A PARTY IN
YOUR MOUTH.
YOUR MOUTH. >> A PARTY IN YOUR MOUTH.
>> THANK YOU SO MUCH.
>> HE WILL SHARE HIS BISCOTTI
RECIPE, SO WE CAN HAVE A TASTE
OF THE GOOD LIFE, YOU'LL FIND
IT ON OUR WEB SITE, YOU CAN
CHECK THE LINK ON ANTIMO
CIMINO'S TRAVELS TO ITALY, THAT
HAS TO BE HEAVEN ON EARTH.
THANK YOU SO MUCH.
>>> WHEREVER YOUR SUMMER
TRAVELS TAKE YOU, WE HAVE YOU
COVERED LITERALLY, WE'RE GOING
TO TALK ABOUT