WELCOME
WELCOME BACK. CHEF JEANNE YANDEL IS THE
AUTHOR OF SEVERAL BOOKS.
HIS PASSION FOR FOOD RUNS IN
THE FAMILY.
THE FAMILY. HIS LATE MOTHER IS CONSIDERED
TO BE THE GODMOTHER OF ITALIAN
COOKING.
COOKING.
COOKING. FORBES PUTS THIS IN ONE OF THE
TOP FIVE VACATIONS IN ITALY.
WE ARE DELIGHTED TO GET A
MASTER CLASS FROM HIM RIGHT
HERE ON NEW DAY.
>> HOW ARE YOU?
>> THANK YOU.
>> WHAT ARE WE MAKING TODAY?
>> WE'RE MAKING A MARINATED
FISH.
FISH.
FISH. IT'S LIKE ITALIAN STYLE.
IN ITALY I DO IT WITH FRIENDS
ENO.
ENO.
ENO. THIS
ENO. THIS IS WITH RACKLEY.
>> HOW DO WE GET STARTED?
>> THIS IS IN A CLASS?
>> THIS IS SOMETHING I TEACH IN
ITALY.
ITALY.
ITALY. ONE THING THAT I TEACHES A
LITTLE ONION TRICK.
I LOVE AN ONION TRICK.
>> OKAY.
>> OKAY.
>> OKAY. DICING AN ONION.
>> I WATCH YOU DO IT ONCE IT
WAS REDUCTIVE.
WAS REDUCTIVE. >> CUT OFF THE TOP OF THE ONION.
I LEAVE THE ROOT ATTACHED AND
CUT THE ONION IN HALF I CLEARLY
AM DOING THIS ALL WRONG
ALREADY.
ALREADY.
ALREADY. >> YES.
>> YES.
>> YES. >> I SPEND A LOT OF TIME TRYING
TO GET THE SKIN OFF.
>> YOU JUST FEEL ONE LAYER OFF?
>> YES.
>> YES.
>> YES. THE SKIN COMES OFF EASILY.
IT'S EASY TO TAKE MORE LAYERS
OFF THEN TRYING TO SAVE SOME.
THEN YOU PUT IT WITH THE FLAT
SIDE DOWN.
SIDE DOWN. WITH THE TIP OF YOUR KNIFE YOU
MAKE LENGTHWISE CUTS.
THE IMPORTANT PART IS THAT I'M
NOT GOING STRAIGHT DOWN AND
ACROSS.
ACROSS.
ACROSS. I'M FOLLOWING THE SHAPE OF THE
ONION. MY KNIFE IS ANGLING
AROUND.
AROUND.
AROUND. >> ABOUT 1/3 OF THE WAY THROUGH
THE ONION?
THE ONION? >> THAT'S WHY I LEFT THE ROOT
ATTACHED.
ATTACHED.
ATTACHED. HAVE TO MAKE SURE THAT I GO
THROUGH THE ONION.
ALL THE WAY AROUND AND ANGLE
THE KNIFE AND THEN COME ALL THE
WAY AROUND.
WAY AROUND. ALL I HAVE TO DO THEN IS CAUGHT
CUT CROSSWAYS.
CUT CROSSWAYS. WHAT MAKES YOU CRY IS THE
FUMES.
FUMES.
FUMES. THE MORE CUTS YOU MAKE THE MORE
FUMES COME OUT.
THIS WAY WE DO TO CUTS.
LOOK AT THAT.
>> AND IT IS A DICED ONION.
>> THAT'S AMAZING.
YOU ARE BETTER THAN THE
MACHINE.
MACHINE.
MACHINE. >> ABSOLUTELY.
>> ABSOLUTELY. >> SO OUR ONION IS DONE.
THIS IS VERY THINLY SLICED.
I WILL SHOW YOU HOW I DID THAT.
HERE IS A FILET OF THE ROCK
FISH.
FISH.
FISH. WHAT WE WANT TO DO IS CUT IT ON
THE BIAS, LIKE THIS.
A NICE THIN SLICE.
>> DO YOU NEED A REALLY SHARP
KNIFE?
KNIFE?
KNIFE? >>
KNIFE? >> WE DO.
>> WE DO.
>> WE DO. >> I HAVE AN EVEN BETTER KNIFE
FOR THIS.
FOR THIS.
FOR THIS. IF YOU USE A IN NICE NICE, LOOK
AT THIS.
AT THIS.
AT THIS. PLACES SO THAT IT IS OVERLAPPING
, JUST SLIGHTLY.
THEN WE SEASON IT WITH SOME
SALT.
SALT.
SALT. A
SALT. A LITTLE BIT OF PEPPER.
WE HAVE THE PEPPER GRINDER
HERE.
HERE.
HERE. >>
HERE. >> YOU CAN SPRINKLE SOME ONIONS
ON TOP.
ON TOP.
ON TOP. YOU WANT THE WHOLE THING OR
JUST SPRINKLE?
JUST SPRINKLE? >> YOU KNOW WHAT TO DO.
>> THIS IS MY VERSION.
>> THAT'S PERFECT.
>> I DON'T MEASURE WHEN I COOK.
AND THEN SOME FINALLY CHOPPED
PARSLEY.
PARSLEY.
PARSLEY. >> THAT IS VERY FINELY CHOPPED
HOW DO YOU DO THAT?
>> MY MOTHER USED TO SAY THE
TRICK IS TO KEEP CHOPPING.
>> THIS IS SOME EXTRA VIRGIN
OLIVE OIL.
OLIVE OIL. IT IS MADE IN A PLACE THAT WE
TAKE OUR STUDENTS TO.
THE STUDENTS GET TO SEE WHAT
EXTRA VIRGIN OLIVE OIL IS ALL
ABOUT.
ABOUT.
ABOUT. AND THE LAST THING, THE MOST
IMPORTANT THING IS LEMON JUICE.
IT IS ACTUALLY GOING TO FISH.
WE ARE QUITE GENEROUS WITH THE
LEMON JUICE.
LEMON JUICE. >> HOW IS THAT POSSIBLE?
>> IT'S ACIDITY.
>> THEN I SWISH IT AROUND.
>> THAT LOOKS BEAUTIFUL.
>> HOW LONG DO YOU LET IT WAIT?
>> FOUR HOURS MORE OR LESS OUT
AT ROOM TEMPERATURE.
THEN YOU COULD DO IT THE DAY
BEFORE AND PUT IT IN THE
REFRIGERATOR.
REFRIGERATOR. AFTERWARDS YOU SEE, THIS IS
KIND OF TRANSLUCENT.
AFTERWARDS, WHEN IT IS DONE. IT
IS WHITE.
IS WHITE.
IS WHITE. IT IS NOT COOKED BUT PARTIALLY,
IT IS COOKED.
>> IT IS GORGEOUS.
>> THEN THERE IS SOME HERE.
>> I NOTICED THERE WAS SOME.
>> THAT IS BEAUTIFUL.
TELL ME ABOUT THE COOKING SCHOOL
AND THE SECOND LOCATION AS
WELL.
WELL.
WELL. >>
WELL. >> WE HAVE BEEN DOING THE
SCHOOL OUTSIDE FOR 20 YEARS.
WE ARE GOING TO START IN TUSCANY
ON THE TUSCAN COAST SOUTH OF
PISA.
PISA.
PISA. THIS IS THE COURTYARD.
THESE ARE THE ROOMS THE PEOPLE
STAY IN DURING THE WEEK.
THEY COME FOR SIX NIGHTS.
DURING THE DAY WE TAKE FIELD
TRIPS TO VISIT THE OLIVE OIL
PRODUCER OR RICE PRODUCER
AND/OR GO TO THE MARKET.
THEN WE HAVE COOKING CLASSES.
EVERYBODY GETS TO MAKE THEIR
OWN.
OWN.
OWN. THEN
OWN. THEN WE SIT DOWN AND DRINK WINE
ANYWHERE WE HAVE PREPARED.
>> WHERE IS THIS PROGRAM IN
TUSCANY GOING TO BE?
>> IT IS THE HEART OF SUPER
TUSCAN'S.
TUSCAN'S.
TUSCAN'S. THAT IS WHERE -- THERE IT IS.
>> I WENT TO TUSCANY A FEW
MONTHS AGO.
MONTHS AGO. IT WAS MY FIRST TIME.
IT'S LIKE IT'S NOT REAL.
IT IS JUST BEAUTIFUL
EVERYWHERE.
EVERYWHERE. >> WHAT A PERFECT SPOT.
TELL ME ABOUT YOUR MOM AND, SHE
HAS A RECIPE THAT IS THE MOST
REQUESTED ON THE NEW YORK TIMES
COOKING SITE.
COOKING SITE. WHAT IS THE RECIPE AND TELL ME
ABOUT LEARNING COOKING FROM HER
.
.
. >>
. >> IT
. >> IT IS A TOMATO SAUCE MADE
WITH FOUR INGREDIENTS,
TOMATOES, ONIONS, BUTTER AND
SALT.
SALT.
SALT. >>
SALT. >> YOU DON'T EVEN HAVE TO CHOP
THE ONIONS.
THE ONIONS. >> YOU JUST PEEL THEM AND CUT
THEM INTO CHUNKS AND STEW IN
THE TOMATOES AND THEN COOK THAT
FOR 45 MINUTES TO AN HOUR. AT
THE END THE SAUCES DELICIOUS
AND THE ONIONS ARE SWEET AND
TENDER.
TENDER.
TENDER. MY MOTHER SAYS TO PULL THEM OUT
AND THROW THEM AWAY BUT I
ALWAYS USED TO EAT THEM.
>> MY STOMACH JUST GRABBED.
SHE MUST'VE BEEN AMAZING TO
LEARN FROM.
LEARN FROM. >> I SAT IN THE KITCHEN ON A
STOOL AND WATCH HER COOK.
>> WHAT A COOKING SCHOOL FOR
YOU.
YOU.
YOU. >>
YOU. >> SHE IS KNOWN AS THE
GODMOTHER OF ITALIAN COOKING.
TELL ME ABOUT THIS DESSERT.
>> I HAVE FISH.
I THOUGHT AN ORANGE HEART WOULD
BE GOOD BECAUSE IT IS FRESH AND
FRAGRANT.
FRAGRANT.
FRAGRANT. I HAVE TO SAY THAT I DON'T LIKE
THE BIG.
THE BIG.
THE BIG. I AM RELUCTANT TO BAKE SO THE
DESSERTS THAT I MAKE ARE REALLY
SIMPLE.
SIMPLE.
SIMPLE. THE FILLING IS SUGAR, EGGS AND
ORANGE JUICE.
ORANGE JUICE. >> I LOVE IT.
THIS IS NOT SCARY COOKING.
>> EXACTLY.
>> EXACTLY. COOKING DOES NOT NEED TO BE
SCARY.
SCARY.
SCARY. DO
SCARY. DO YOU HAVE A FAVORITE MEAL
THAT JUST STANDS OUT FOR YOU.
>> IF I HAD TO CHOOSE A
FAVORITE IT IS SOMETHING WE DO
DURING THE COURSE.
IT IS RAVIOLI FILLED WITH SWISS
CHARD AND MADE WITH THE TOMATO
SAUCE MY MOTHER MAKES.
>> I HAVE TO GO.
I AM SO HUNGRY.
>> WHEN I WAS LITTLE I WAS
STAYING AT MY GRANDMOTHERS AND
I ATE AN ADULT SIZE PORTION AND
MY GRANDMOTHER HAD TO CALL THE
DOCTOR WHEN I FINISHED BECAUSE
I PASSED OUT ON THE TABLE.
>> THE DOCTOR SAID ALL HE IS
HAPPY.
HAPPY.
HAPPY. >>
HAPPY. >> YOU WILL FIND A LINK TO SIGN
UP