Ashley Moore makes host Julia Collin Davison Spaghetti Carbonara. Tasting expert Jack Bishop shares tips for buying eggs, and Lawman Johnson makes Fried Artichokes from the Recipe Box. Toni Tipton-Martin talks about ancient potato preserving techniques, and Julia makes host Bridget Lancaster Instant Mashed Potato Gnocchi al Forno.
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Sometimes, I wish I were Italian. I love the food.
I have had a lot of carbonara in restaurants where only the yolks are used. But I think these recipes are meant to be guidelines, & that we are welcome to make the recipes our own. I appreciate being able to watch these ep's, & find the recipes in them appetizing & inspiring.
I missed most of this episode today on Create, so I was hoping to find it posted here. What's even better, I can mute the vid while Julia is speaking. After years of watching ATK and Cook's Country, I have come to the conclusion it would be 100% better without her. I know, just my opinion.
On the other hand, Bridget and Christie are awesome.
SHE BROKE THE EGGS ON THE EDGE OF THE BOWL!!! I'M LITERALLY SHAKING! 😡🤣
No way ! There is no egg whites in Carbo ! only egg yolks !
The gnocchi with the cheese broiled on top of it looks absolutely stunning! Thank you for sharing. ❤
The Polish make a Potato Kluski (Sort of a Dumpling) – that is put into Butter and Onions and tastes great.
I like brown eggs for one reason: if I'm baking, it's easier to see if I accidentally get shell into the mix. Average egg prices here are $1.99-2.99/lb for the cheapest eggs, so if it's $0.20 more for brown eggs, I lean towards the brown eggs. Otherwise, if it's significantly cheaper, I'll get white eggs. The only eggs I can tell the difference is the blue cartons from the Happy Egg Co. However, if I buy one of those, I get 1 dozen of the cheapest eggs to use for baking.
Special shout out to Jack Bishop.
please stop wearing the tight jean/vest outfit….
I liked how you served Gnocchi, with a bit of soft cheese on top in simple marinara sauce. That was nice. I think I will try that next time.
But I do like to make my own Gnocchi from real potatoes. Most widely available potato flakes are not natural and contains lots of chemicals. Besides it’s very cheap and easy to use real potatoes and nutritionally significantly superior as fresh potatoes even boiled ones contain more than a daily dose of vitamin C that is heat resistant. I just wash my potatoes and I don’t peal or anything and boil the whole potatoes until cooked through. Then peel the skin while hot, then mash them. Add equal amount of flour, an egg or two, sea salt and knead it for 5 min. And just follow the same process as in the video.
I also make Japanese pumpkin Gnocchi. I steam Japanese pumpkin and I make them into Gnocchi. It’s a little sweeter and I serve it with mushroom and herb sausage (I make my own) white sauce. It’s really good.
I was relived that you combined everything together, because a lot of times people will combine everything separately, so…
regarding the number of egss, I vaguely recall a rule of thumb based on the number of people who will be eating it.
I can't believe it! But, I'm going to try the gnocchi your way. It looks delicious! Thank you.
4 months before eggs go bad??? holy moses
Toaster oven or frying pan with lid!😊
One of the best episodes! Every recipe is 🔥!
Instant Mashed Potato Gnocchi?! OMG! I am totally putting that through my own test kitchen. I LOVED everything about this episode and will be watching regularly. Thank you for being such a valuable educational resource about food. So rare these days. You rock! ~ Suzie The Foodie
the cheese should look like snow and it didnt have enough cheese to make the creamy sauce thats why americans shoud learn from real italians and please dont learn from gorden ramsy cause you NEVER put cream in it period
If you are making loaded baked potato soup, don’t use flour or corn starch to thicken! For creaminess try sour cream and to thicken, sprinkle in enough instant potato flakes to achieve the thickness you want! Big difference!
Ashley is one of the best presenters!
I kind of feel like this is a reuploud
Raw eggs on the carbonarra? I don't think so
U can try the three cheese instant mashed just adjust your seasoning great. Rose
Keep in mind, inspiration does not mean authentic.
What is the winning spatula? Thank you for this video.