The Pioneer Woman Season 40 Episode 11

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The Pioneer Woman (2011) Season 40 Episode 11  #ThePioneerWoman #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel:  />👉 THANK YOU ❤️❤️❤️❤️❤️

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00:00I'm taking a kitchen trip to Italy making Italian inspired favorites. First

00:05since Italy's at the top of my travel wish list, sensational creamy shrimp

00:10pasta perfect for a pasta lover like me. I can't wait to eat crispy fried eggplant

00:17in Italy but until then I'm making my version on the ranch and the same goes

00:22for a pea and burrata salad that's a triumph of simplicity and deliciousness.

00:28Then finally for a taste of the Dolce Vita olive oil caramel sundae that's a

00:34social media sensation for all the right reasons. It's all about cooking Italian-ish

00:39and dreaming of Italy. Of all the places in the world I want to visit, Italy is at

00:48the top of the list and Ladd feels exactly the same way. We do have a trip planned

00:54and sometime in the future we are impatiently awaiting it. Meantime I love

01:00cooking Italian inspired dishes in my kitchen here in Oklahoma. So I'm going to

01:06show you how to make creamy shrimp pasta. It is absolutely amazing and hopefully

01:12it'll tide me over until I can get across the pond to Italy. All right I've just

01:18been frying some colossal shrimp in a little olive oil and butter. I just

01:22sprinkled them with salt and pepper and they are looking amazing. So I'm going to

01:27go ahead and drop in the pasta. I'm doing linguine. I know there is a whole lot of

01:33Italian food that does not involve pasta but pasta is certainly my favorite. So this

01:40shrimp is pretty well cooked. I got it nice and brown around the edges and you

01:46don't want to overcook shrimp because it can get tough and a little bit rubbery. So I'm going to get it out.

01:52And I'm going to go ahead and make a delicious creamy sauce. And it's got all

01:59of those shrimp flavors in the bottom of the pan so it is just going to be

02:04marvelous. All right I'll let the shrimp hang out. I'll be back. And then I'm going to

02:10scrape all this deliciousness right into the skillet. I've got some garlic, some

02:16finely minced shallot or you could just do red onion if you like. And some fresh

02:22rosemary chopped really really fine. All right now I've got a couple of other

02:27ingredients. Some capers and sun-dried tomatoes. And then I'll just stir this

02:34around. I'm going to sprinkle in a little bit of salt and pepper. Oh my gosh I love

02:40everything in this pasta. You know Lad and I have been married almost 30 years and I

02:46will say we have not done a lot of traveling. We had one excuse after

02:51another as to why we couldn't start traveling yet. But I think we're getting a

02:57little closer to wanting to take that plunge. Our 30th anniversary is a couple

03:03years away so Paige is really lobbying for us to start planning that now. She knows if we

03:09don't lock in the flights and hotels that we probably won't make it. So I'll keep you

03:15posted. All right I'm just going to cook this mixture for a couple more minutes.

03:22Okay this mixture is looking amazing and it's about to get more amazing with a

03:29little bit of white wine. A little bit is a relative term. And I'll also add some

03:35vegetable stock but you can also do chicken stock if you prefer. And what makes it

03:42creamy is cream. And it doesn't take too much. I'm just adding about half a cup

03:48each of the wine stock and cream. So I'm going to add a little more pepper to the

03:54mix. That pasta is going to be ready in no time. So if I play my cards right this

04:01sauce is going to get bubbly right when the pasta is ready. Okay that is all mixed

04:07together. So I can add in the shrimp. You don't want to add the shrimp too early

04:12because again you don't want it to overcook while the sauce thickens. I'm also

04:17going to add some chopped spinach and basil leaves. I'm just going to mix it in with

04:24the spinach. And then I'll toss this together and I mean it's so simple. Did

04:30you see how fast that came together? It's just amazing. Oh my gosh this looks

04:36incredible. Not as incredible as I'm sure it's going to be when Ladd and I

04:42finally set foot on Italian soil. But again I've got a little ways before our

04:4930th anniversary. All right now the pasta is ready. I make so much pasta I can look

04:58in and see that it's ready. I have a lot of practice. All right and then just dump

05:04the pasta right in. You don't even have to fully drain it because it's usually

05:09nice to have a little pasta water in the mix. Then I'm going to turn off the heat

05:14right under the pan and just toss and toss until that luscious beautiful sauce is

05:24positively coating every last noodle. Noodle is not an adequate term to

05:32describe what is in this dish. My gosh. The color of this sauce is magical. I think

05:40those sun-dried tomatoes really help that along. All right I'm going to grab

05:44some parmesan and grate it on in there. Whoops. Dropped a chunk. And this is

05:52something you can just kind of sprinkle it in the pan but also you can do it on

05:57your plate. And there's really no rule or limit to how much you add. So I'm going to

06:03serve it up. Oh my gosh. The sauce is so silky and beautiful. Oh it does not get

06:16better than this. All right. Oh my goodness. Now all it needs is a couple of

06:22basil leaves. I don't know what to say. I can't wait for my trip to Italy. I know the

06:29pasta that I'm going to have over there will make me totally forget this plate in

06:35front of me. But for now this is all I have. I'm kind of happy about it.

06:44Today I am dreaming of my future trip to Italy. Lad, if you're listening, please book

06:50that trip. We got to get it on the books so we don't blow it off any longer. Well

06:56until I do go to Italy, I am enjoying making Italian inspired recipes and I'm

07:01going to share the second one with you, which I am extremely excited about. I'm

07:06making fried eggplant. Honestly, this has been one of my favorite Italian

07:12inspired dishes for a long time. I remember eating fried eggplant when I

07:17was in college at a restaurant in Los Angeles and I absolutely loved it then

07:23and still love it now. I'm going to show you a really cool way to make it. Right

07:28now I'm peeling the skin off of an eggplant and I actually blackened the

07:33eggplant, kind of charred that skin over a stovetop burner and then I put it in

07:39this bowl and covered it with plastic wrap so it kind of steamed everything and

07:44it's making that skin a lot easier to remove. All right. I think I got all of that

07:49skin off. Wipe my hands a little bit. That was a messy proposition. So now this is the

07:57fun part. I'm going to mash this just a little bit with a fork and you just kind

08:02of want to mash it until it's slightly flatter. I want to get it about half an

08:07inch thick and then you wind up with this whole eggplant that's been kind of

08:13charred and mashed and I'm gonna fry this in one piece. So I think that's a good

08:21thickness. Okay I'm gonna let this sit for just a minute and I'm gonna get the

08:25breading ready for the fried eggplant. So I have seasoned flour, have a beaten egg and

08:30I'm gonna make a breadcrumb mixture with just regular breadcrumbs and grated

08:37Parmesan cheese and I'll season it with salt and pepper. You can also add

08:43some minced parsley if you want to or Italian seasoning if you like. I'm just

08:49gonna kind of keep it plain because I think the eggplant is so delicious and it

08:54kind of speaks for itself. All right now I'm gonna bread the eggplant but first I'm

09:00gonna use these paper towels to pat the excess moisture and there is a lot of

09:06moisture in an eggplant. All right that is looking pretty good so I'm gonna bread it

09:13and if you play your cards right you should be able to pick it up in one

09:17piece and I'm gonna dredge it in the seasoned flour. I might have to turn it

09:22over a couple times and sprinkle some on top. Just make sure it's all coated and

09:28then into the beaten egg. This is just the standard breading. I think they do this in

09:35Italy too from what I hear. All right and then once it's coated in the egg it goes

09:41into the breadcrumbs and you're gonna get this really nice substantial coating and

09:48I'm gonna leave the end kind of uncoated so it'll have this cool eggplant shape.

09:54All right look at this beautiful breaded eggplant. I love that it's all intact.

10:01All right I'm gonna go fry it now and I've got some vegetable oil and it's heated up so I'm just

10:08going to carefully lower this beautiful baby right into the oil. Now I just need

10:14to fry this for about three or four minutes until it's golden on both sides so I'll see you after that.

10:24This fried eggplant looks amazing. Okay now I'm gonna put it on a pan with paper towels.

10:31All right I'm also gonna grab some arrabbiata sauce. Arrabbiata translates to angry so it's my angry

10:41sauce. I love that. Okay now to serve just carefully slip this onto a platter. I like the paper towels

10:54initially because it drains a lot of that excess oil. I love to serve arrabbiata with this because

11:00the eggplant is a little bit on the mild side and so the spice and the sauce just kind of adds a

11:07little bit of interest. I'm really going for it with the sauce. Okey-doke. And then I'm gonna garnish

11:15the eggplant just with a few things. I'm gonna add some lemon wedges and then you can just squeeze it

11:23right before you eat it right before you eat. And then I'll sprinkle on some sea salt or kosher salt.

11:30Some honey. Just a little bit of a drizzle. You don't want it to be sweet. It just adds a little bit of interest.

11:40And then I don't mind a little pinch of crushed red pepper.

11:45And to finish it, just a pretty sprinkle of parsley. My gosh. Ah, this makes me want to go to Italy even more.

11:57Lad, I'm getting impatient here. You wouldn't like me when I'm impatient.

12:05Just kidding, but please go book that trip.

12:07My sister Betsy and I both love Italian food equally. And Betsy happens to be an amazing cook.

12:19Well, recently she made me a dish with burrata cheese and fresh peas. And I looked at her like,

12:27where has this been all my life? It is absolutely delicious. And it's great for entertaining.

12:33So I'm making a really simple salad dressing. Starting with olive oil. I'm adding a little bit

12:39of honey and some lemon juice. Just a really tasty, simple vinaigrette. Some salt and pepper.

12:48And quite a bit of fresh garlic. I like to grate the garlic on a little plainer zester. So then you

12:56don't have big chunks of garlic in the salad dressing. It basically disappears, but you get all of that

13:03flavor. And then I have a whole bunch of fresh chives. I'm going to put chives in the dressing

13:09and in the salad itself. And then I'll get the lid. I think I got everything. Shake it up.

13:18I wonder if they use mason jars to make salad dressing in Italy. I wonder a lot of things about

13:24Italy. I can't wait to get there and answer all my queries. I have to prepare and basically start

13:32walking and exercising a year before I go because I plan to go and do nothing but eat.

13:38All right. So for the peas, this is part of what makes this salad so incredible. I used fresh peas and

13:45you can get them at a lot of supermarkets now in the produce section. And basically I put them into

13:52boiling salted water and cooked them until they were just tender. And then I took them out and I've let

14:01them cool to about room temperature. So now I'm just mashing the peas with a fork. And that's what makes

14:08this salad so amazing. Mashing it really releases that flavor. But then I also have some big chunks that

14:15I'm going to leave whole. It's a visually gorgeous salad. Okay, that looks good. Really amazing texture.

14:24So I'll drizzle in some of the dressing and I'm going to save some to kind of drizzle over the top.

14:31You don't want to totally inundate the peas. You just kind of want to give them a light coating

14:36of that flavor. And this is part of what makes the salad so incredible. Just kind of torn mint leaves.

14:44And I'm adding quite a bit. It has a very strong mint flavor. And there's something about peas and mint

14:52that just complement each other so well. And with that creamy burrata cheese, it's

14:59absolutely out of this world. Have I mentioned I love this salad that my sister made for me?

15:04I don't think I've mentioned it enough. So I'm basically going to make a nice kind of foundation

15:11of this pea mixture right in the center of the platter. And I'll make kind of a little well in the center.

15:18And it's going to receive the burrata cheese. So this is burrata, which is basically mozzarella

15:29filled with a really creamy mozzarella mixture. And you can leave it whole if you want. But I

15:35kind of like to tear it open and reveal that creamy interior. I mean, it's already basically a work of

15:44art. But it always is nice to drizzle on a little olive oil. And then I have some sea salt and some

15:54black pepper on that bright white burrata. And you cannot forget lemon zest for this salad. And it goes

16:03on the peas and on the burrata. I mean, if you looked up fresh in the dictionary, it would have a picture

16:10of this salad. It's just fresh and bright and beautiful. And I still have some dressing. So

16:17I'll do a little drizzle around the edge. Forgot about the extra mint leaves. I could just keep

16:24adding and adding things. Okay, and the last sprinkle, I promise, just a few extra chives. Okay,

16:32the salad is totally complete. But I'm going to grab some bread out of the oven. And then you have the

16:41option of kind of serving it as a salad with bread on the side. Or you could serve it as an appetizer.

16:50Put a little spoon, put these in a basket and people can kind of scoop it onto the bread and eat it that

16:57way. This is just sliced baguette with olive oil, salt and pepper. And I just baked them in the oven

17:03until they were crisp. They look good too. Well, I don't think I'll ever be able to thank my sister

17:09Betsy enough for sharing this beautiful Italian inspired dish with me. It is a total winner.

17:16How do you say winner in Italian?

17:18Whenever I picture myself in Italy, I'm always eating one of two things. It's either pasta

17:28or gelato. Truly one of my favorite things. So I am going to channel that now and enjoy some gelato

17:36with, are you ready? Olive oil caramel. It is incredible, so easy to make, no cooking required.

17:45It's a social media sensation that I think is going to stand the test of time. It is delicious.

17:52So it starts with olive oil and I'm going to add just a little bit of butter. Tablespoon to

17:58a third a cup of olive oil. And then I'm going to stir this together and mash the butter and kind of get

18:06it going a little bit. Okay, now if that butter is room temperature soft, it'll basically mix in

18:13with that olive oil. And when the butter is all mixed in, it's time to drizzle in some maple syrup.

18:19And I'm going to treat this kind of like I'm making a salad dressing almost. I'm just going to drizzle in

18:25the same amount of maple syrup as olive oil. So about a third a cup or so. And I'm just

18:32whisking with the fork as I drizzle it in. And you're going to wind up with this just

18:38absolutely incredible, silky caramel sauce that hasn't even been cooked, which I think is a miracle.

18:47All right, that looks great. And then needs a little bit of sea salt, so I'll sprinkle that in.

18:54I love salted caramel of any form. This isn't technically caramel because it's not cooked,

19:00but it's going to be so good over the gelato. The color of this is so beautiful. It's basically the

19:07color of olive oil, which makes a lot of sense. A little bit deeper. So now it's gelato time. I'm

19:14just going to make a really simple little gelato sundae. And it's great because these days you can get

19:20gelato in so many supermarkets. How many scoops should I do? I say three. You agree, right?

19:28I just want to fill this dish and make it look extra pretty. All right, the third scoop goes in.

19:36And of course, you could do any flavor of gelato that you like. This sauce is delicious with anything.

19:43So it's sauce time. And you don't want to be shy with this. Just drizzle it. Look at that color. It's

19:53amazing. I've actually seen plenty of people just drizzle straight olive oil on gelato, which is very

20:01intriguing to me, but I kind of like this approach. It's a little bit of a bridge between actual caramel

20:07and just straight olive oil. And then I have these wonderful cherries, Luxardo cherries, and chopped

20:16pistachios. Or as my daughter Alex used to say when she was a little bitty toddler, stachios.

20:27This seems like it was like a year ago. Now she has a baby of her own. All right,

20:34I think I'll make this for Lad later. I can just see it now. He'll finish this delicious gelato sundae

20:40and he'll say, Hey, honey, I think it's time we plan that Italian vacation. And then I'll say,

20:47Let's do it. I'll go pack my bags. I wonder if it'll play out like that. We shall see. Bye, friends.

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