The recipes she demonstrated Monday came from those two books. New Yorker contributor Kelefa Sanneh talks with the Strand's owners, and with the owners of EyeSeeMe, an African-American children's bookstore in St. Louis, about how independent booksellers are finding ways to cope during the coronavirus pandemic, and about the community of readers that wants them to survive. One thing is clear from this week's presidential election results: America is a deeply, almost evenly divided country. CHICKPEA PUREE WITH POACHED SHRIMP Adapted from 'Lidia's Mastering the Art of Italian Cooking' by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, which we reviewed in 2016. Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. Correspondent Lee Cowan goes in search of how this family's spirited product became a Holy Grail for whiskey aficionados. Now fold, toss, and squeeze the meat and seasonings together with your hands and fingers to distribute all the ingredients evenly. 1. When the pieces are completely soft, gather them in your hands and firmly squeeze out all the milk; you should have almost 1 cup of densely packed moist bread. In Italy, it's made with whatever's available: fresh, local ingredients, of course, or things from the cupboard in winter months. Bring to a boil, then lower the heat so the sauce is at a lively simmer. A look back at the esteemed personalities who've left us this year, who'd touched us with their innovation, creativity and humanity. When the sauce has reduced by about half and the spaghetti is al dente, use tongs to scoop the pasta into the sauce. Pour over the meat mixture. "In this veal shank version, the meat, carrots, and a beautiful sauce made with cloves and the orange peel exchange flavors as they simmer.". CREAMY GARLIC SAUCE WITH BROCCOLI The spicy notes in this northern Italian red stand up to the salty olives and capers. Meanwhile, take all the sausage meat out of the casing (if packed in links), crumble it up well, and spread it out in a large mixing bowl. Stir in the onion and cook, stirring, until wilted, about 4 minutes. Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. What to Drink! This Friulian rose has a fresh strawberry flavor that balances the toastiness of the nuts. Add the pepper and salt to taste. Toss the pasta until it is coated in the sauce. OLIVE & CAPER SAUCE WITH FUSILLI But she focuses on the process. This one is from Sicily, where they grow some of the best almonds around. Stir them in the pan for a minute or two, until they begin to sizzle; clear a space for the garlic, and get it sizzling on the side for a minute or so. Ladle 4 cups of pasta water into the skillet with the bacon and onion, bring to a rapid boil, and quickly reduce the sauce. "You must taste sauces as you go. Correspondent Barry Petersen speaks to doctors about this prosthetic procedure, and with patients who are embracing their expanded mobility with a vengeance. Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes. The Strand Book Store is a New York institution, with four floors of books, and 93 years of tradition. Meanwhile, crumble the pork and beef into a mixing bowl. They talk with correspondent Seth Doane about her portrayal of a Holocaust survivor, and why the 86-year-old Academy Award-winner still approaches acting with the same spontaneity and anxiety as if it's her first movie role. Take our word for it: You're gonna want a spoon. Check the seasoning, and add salt and pepper if necessary. Scoop up a portion of meat with a small ice cream scoop, a large spoon or your fingers. Pass the tomatoes and their liquid through a food mill fitted with the fine disc. Thanks to Bastianich’s technique of tempering the egg yolks with hot pasta, this recipe is foolproof. In the Italian version, the oil is first infused with garlic and herbs. With plenty of fruity, floral flavor, this Sicilian white is a friendly finish to the rich cream sauce. Push the vegetables through a strainer at the end to thicken the sauce. "In this recipe, the cloves are cooked thoroughly, so the sharp enzymes are neutralized and you get a sweet taste and velvety texture.". Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat. Add the pepper and salt to taste. Osseointegration, a form of implant surgery, is restoring freedom of movement to amputees in a revolutionary new way. Bastianich hosts "Lidia's Italy" and penned, among other cookbooks, Lidia's Family Table and Lidia's Italian American Kitchen. May 11, 2020 - Explore CHIEFER's board "LIDIA'S RECIPES", followed by 367 people on Pinterest. This hearty puree is made with chickpeas, fresh basil and pine nuts, which are classic to the Liguria region. Queen of the cuisine Lidia Bastianich shares eight standout styles that dress up beef, seafood, chicken and vegetables. See more ideas about Lidia's recipes, Recipes, Lidia bastianich. 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Shape the meat mixture into 1-1/2 inch balls. Let both cook separately until the onion is tender, about 5 minutes, then mix the two together. Adjust the heat as the meatballs cook to prevent them from overbrowning. Bastianich Rosato di Refosco 2010 Serve this sauce with vegetables like broccoli, or sneak a bit into just about anything: mashed potatoes, soup or a big bowl of fresh tagliatelle. Meanwhile, in a small bowl whisk the egg yolks with 1/2 cup of hot pasta water. Pour the beaten eggs on top, sprinkle on the parsley, porcini powder, salt and freshly ground black pepper. book a table now at one of lidia’s restaurant. Serve the pasta in warm bowls or piled high on a large warm platter. Bastianich Adriatico Friulano 2010 "Goal set and achieved," Chris Nikic wrote. Pour the beaten eggs on top of the meat. "The sacrifices she took to bring this little slice of heaven into our world takes my breath away," Breanna Lockwood said about her mom, Julie Loving. 2. "Time to set a new and BIGGER Goal for 2021.". In honor of Veterans Day, CBS News salutes an extraordinary World War II fighter pilot, who is still flying 75 years after the war. Marinara may be top tomato here in America, but chef and TV host Lidia Bastianich says there are a slew of lesser-known Italian sauces just as tasty: "Traditionally they're made with regional peak-season produce that has a lot of natural flavor.When you break them down with heat or in a blender, vegetables kind of make their own sauce, releasing their liquids as they turn tender." Remove the pan from the heat, and quickly mix in the egg yolks, stirring until creamy. Adapted from Lidia's Mastering the Art of Italian Cooking by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, which we reviewed in 2016. Set the skillet over high heat until the oil is very hot. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. SALMORIGLIO SAUCE WITH STRIPED BASS Santi Solane Vapolicella Classico Superiore Ripasso 2009 It was all Part One of a new Early Show series, "Comfort From the Kitchen," focusing on some of winter's best comfort foods. After seven decades in show business, and a 10-year break from acting, Sophia Loren returns to the screen with a standout performance in a new Netflix film, "The Life Ahead," directed by her son, Edoardo Ponti. FOR COOKING BOTH KINDS OF MEATBALLS1 cup or more all-purpose flour2 cups or more vegetable oilSalt for sprinklingSpread the flour about 1/4 inch deep in the center of a baking sheet. Recipes Restaurants Television Books & Products Lidia's Journal Newsletter Reservation. I’ve nipped them out, as I feel the dish is perfect without them. Cooks Without Borders  © 2015, 2016, 2017, 2018, 2019, 2020 by Leslie Brenner. What to drink! "Up and down the Italian peninsula, dried legumes are used as a platform for other foods and flavors," Lidia says. Add the parsley, remaining salt, pepper, orange zest, thyme leaves, and spread over all the cooled onions, fennel, garlic, and the bread crumbs. "Every region in Italy has different ingredients in its pesto, depending on what grows nearby. Push the bacon to one side of the pan, and add the onion. On Sunday, the school reported eight new student cases of COVID-19. Even fish. Bastianich makes a very simple tomato sauce; she says that, as the meatballs cook, they continue to add complexity to the sauce. Stir the spaghetti into the boiling water. Lightly shape the meat between your palms into 2-inch balls, a bit larger than golf bowls (or whatever size you like). After all, in tough times, the tough -- eat even more comfort food! It's ideal for the cold months, when you don't have as many fresh vegetables. BRAISED VEGETABLE SAUCE WITH OSSO BUCO Cook, stirring occasionally, 30 minutes. As they are done, transfer the fried balls to a baking sheet. Drop each ball onto the floured sheet, roll it around until coated, then pace it on another baking sheet. Loosen up the turkey meat if it's been compressed in packaging; spread it out in a large mixing bowl. Sprinkle on half the salt, and stir all together. Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat. With her favorite sous chefs at her side -- her mother, Erminia; daughter Tanya; niece Estelle; and Estelle's husband, Gus -- Lidia stirs up six scrumptious versions starring simple, seasonal ingredients, and shares her sauciest tips. Don't overmix. I’ve nipped them out, as I feel the dish is perfect without them. Time. Steve Hartman reports. Bring a large pot of salted water to a boil for the pasta. La Mozza Morellino di Scansano I Perazzi 2009 Rachael Ray In Season is part of the Allrecipes Food Group. Toss the pasta with the grated cheese, and serve immediately. What to drink! Spaghetti and Meatballsfrom Lidia's Italian-American KitchenMakes 6 servings, For the Sauce:Two 35-ounce cans Italian plum tomatoes, (preferably San Marzano) with their liquid1/4 cup extra virgin olive oil1 medium onion, chopped (about 1 cup)1 teaspoon crushed hot red pepper2 bay leavesSaltFreshly ground black pepper, For the Meatballs:1/2 pound ground pork1/2 pound ground beef1 cup fine, dry bread crumbs1/3 cup freshly grated Parmigiano-Reggiano cheese1/4 cup chopped fresh Italian parsley2 cloves garlic, peeled and chopped fine1 large egg1 teaspoon salt1/4 teaspoon freshly ground black pepperAll-purpose flour1/4 cup olive oil1/4 cup vegetable oil, 1 pound spaghetti2/3 cup freshly grated Parmigiano-Reggiano. I did make one tweak: Her recipe calls for optional sliced scallions (shown in the photo above). Slip as many meatballs into the skillet as will fit without crowding. Donnafugata Anthilia 2010 Dredge the meatballs in the flour until lightly but evenly coated. "Everything cooks together in harmony when you make a braise," Lidia says. Form, flour, and fry the meatballs following the instructions below. Spaghetti alla Carbonara (Spaghetti with Bacon, Eggs and Grated Cheese) Adapted from Lidia's Mastering the Art of Italian Cooking by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, which we reviewed in 2016.. Shows and movies you'll want to stream soon. Bastianich showed her classic version of meatballs, using a combination of pork and beef.