Episode 4.9 - Braciole, Bruschetta And Mahler FULL

Did you miss our cooking extravaganza last night?  SHORT CLIP

Cooking with Maestro Tim from Orchestra Iowa is always an adventure!

We made Braciole and Bruschetta and talked about Mahler....WITH props....this is a must watch!!!!

EMAIL FOR THE GROCERY LIST AND RECIPES: kelley@giasitaliankitchen.biz

Inspired by the drama of Mahler’s Symphony No. 6 — the soaring melodies, the hammer blows, the hero’s fate — we’re cooking dishes that hit with the same bold intensity.

First up: classic Italian BRACIOLA, rolled tight with herbs and cheese, then simmered low and slow until it’s tender enough to make you forget your troubles. It’s rich, emotional, and just a little bit epic… very Mahler.

Then we balance the drama with something bright and heavenly: burrata & roasted tomato BRUSCHETTA. Creamy burrata (hello, cowbells!) meets blistered tomatoes, garlic, and basil on toasted bread. One bite and you get that perfect mix of light and dark — just like the symphony.

Watch it also on my YouTube: https://www.youtube.com/@giasitaliankitchen9079

A night of big flavors, big feelings, and a nod to one of the most electrifying pieces of music ever written. Aprons on — let’s get cooking.

Please go to my socials and subscribe, follow, like, comment, and share....to help me grow! Thank you! https://linktr.ee/giasitaliankitchen

Visit our YouTube channel to see dozens of our cooking episodes.

Check out our website for delicious recipes, upcoming events, and more!

Transcript

SPEAKER_01 0:38

And then this. I've got this. And we're on. Okay.

SPEAKER_00 0:47

Hello. This is Kelly with Gia's Italian Kitchen, and I am here with Maestro Tim Hankovich from Orchestra, Iowa. It has been too long.

SPEAKER_03 0:56

Bonne Santa! Woo! Bonasanta. We're gonna be drinking, we're gonna be eating. It's gonna be a good day.

SPEAKER_00 1:02

Like, what's better?

SPEAKER_03 1:03

Nothing. Other than music, which we are also gonna talk about. Yeah, we'll get that. Okay.

SPEAKER_00 1:07

Little sip. Thank you so much for joining us. If you are joining us and you don't have the recipes and the grocery list and all those things, send me an email, Kelly K-E-L-L-E-Y at GS Italian Kitchen.biz, and we can get that out to you. But we're gonna walk through um these beautiful recipes that are inspired by Mahler6. Yes. So we're gonna talk about Orchestra Iowa and Mahler Six, which is their upcoming concert in May, and we're gonna make a couple dishes. So we're gonna make um a bracciole, which is is a meat roll that beautifully nests in a vegetarian red sauce and gets nice and happy. And then we're gonna make, let's say it together, a bruschetta. Bruschetta, bruschetta. Yes. Uh kind of a caprase kind of uh twisted, I call it my twisted caprese.

SPEAKER_03 2:04

So offline we were just like complaining how so many people call it bruschetta.

SPEAKER_00 2:08

Uh-huh.

SPEAKER_03 2:08

But the Italians say bruschetta.

SPEAKER_00 2:10

They do.

SPEAKER_03 2:10

Bruschetta.

SPEAKER_00 2:11

So when you go to a restaurant and you say, I would like the bruschetta, and the the waitress who is half your age says, You mean bruschetta?

SPEAKER_03 2:19

And you're like, Oh, drink the drink.

SPEAKER_00 2:25

But but like you're like, whatever. Yes, yes. That's what I want. Okay, so we're gonna kind of go back and forth um with these two recipes so that we can eat the brushcetta together and also get your bracciole going so that you can have dinner in um a reasonable amount of time.

SPEAKER_03 2:46

Well, you you have one going right now and it smells unbelievable. I mean, yeah.

Roasted Tomatoes For Twisted Caprese

SPEAKER_00 2:50

Yeah, yeah. I started one um about an hour ago just so that I could show you the finished product, like at the end of this. Um, but yes, it's like yeah, it's wonderful here. It's wonderful here. So um, first thing we're gonna do is turn the oven on 425. So do that right now. And we're gonna start um the tomato. So for the brushcetta, we're doing um, like I said, this twisted caprese where we're doing um the Italian bread. We're gonna do use garlic, basil, we're gonna actually kind of do a little taste test with some pesto, taste test with mozzarella and burrata. Um, and then the the additional twisted part is we're gonna take uh grape or cherry tomatoes and we're gonna roast them. So it the flavor profile of this caprace is gonna be totally different and it's gonna be, it's really oh yeah.

SPEAKER_02 3:48

Oh yeah.

SPEAKER_00 3:49

The other twisted thing that I do with the the caprese bruscetta is goat cheese. Oh, interesting. Which, like, that's too many things going on for tonight, but um, it's really good.

SPEAKER_03 3:59

Yeah, straight goat cheese or flavored goat cheese herbs? I don't use the herbs.

SPEAKER_00 4:04

Yep. I love the herbs, but with the capraze, you've got like 10 other flavors. There's too many flavors. You don't need any more. Yeah. So um just regular. So let's get this going first. So we're just gonna get a sheet pan, and this is gonna be like super, this is gonna be the easiest part of the night. So we're just gonna throw these, and I already washed these, throw these on there whole, and they're gonna cook for like 20 minutes in your oven at 425. Can you throw that in um the back? Um, and we're gonna do some olive oil, and then I'm gonna pass it to you to do the herbs. So we're just gonna do sea salt, black pepper, and some garlic powder, and we're putting some.

SPEAKER_03 4:50

I love how you just go all in on the olive oil. I mean, some people are so dainty with that.

SPEAKER_00 4:54

It's like yeah, don't be dainty with the olive oil.

SPEAKER_03 4:56

It's not locked up in the Strait of Hormuz, it comes out of a tree. It's okay.

SPEAKER_00 5:03

The olive oil is good for you. So, um, okay, so this this girl at work, I have to say this, I'm sure she's not watching, but if she's watching, Sarah, I love you. But um, she is really funny because she says, because I bring my own salad dressing to work, and of course, extra virgin olive oil, and then I bring like a like this, which we're gonna use, like a harvest fig, um, real imported um balsamic for my salad. Yeah, not the like not bottled crap from the cafeteria.

SPEAKER_01 5:32

Right.

SPEAKER_00 5:33

And she's like, olive oil's bad for you. And then she has like a and then she then she puts a pound of mayonnaise on her turkey sandwich. And I'm like, what?

SPEAKER_03 5:45

First of all, I don't object to that either.

SPEAKER_00 5:49

But but like, yeah, okay. Anyway, I digress. Okay, so we're gonna take, you're gonna do the um salt, pepper, and where's the garlic powder? Over here. So I'll do this. And um, you know, if you have a grinder, so just pull that top right off.

SPEAKER_01 6:09

Yeah, yep.

SPEAKER_00 6:11

The grinding is better because sea salt, black pepper, like think of your seeds, your cumin, your coriander. Um, when you fresh grind those, especially the black pepper, um, the antioxidants, the anti-inflammatory, any vitamins in that respective herb, they're released when you grind it. So if you're purchasing, I don't even have one, but if you're purchasing like, you know, your little thing and you're filling this up with pre-ground stuff, it could have been ground like a year ago. There's no nutritional anything in there.

SPEAKER_03 6:47

So just not getting the aromatics either.

SPEAKER_00 6:49

It's just or yeah, or the aromatics. So um, if you you know, and you can buy these like this, right? This came from the store with the built-in grinder, so um it's not hard. And if you really want an easier one, get one with the battery. I know, I know. And and then you don't even have to do any work. Okay, so let's just throw these in. The oven's probably not totally warmed up yet, but we're gonna throw them in there in the middle one. Middle one, okay. Thank you, sir. And we're gonna set a timer for 20, and then we will look at them. And we want them to be like brown and kind of pruney, and some of them are probably gonna explode.

SPEAKER_03 7:33

Actually, actually, the the browny parts, that's the that's where the flavor is.

Bread Choices And Toasting Tips

SPEAKER_00 7:37

It is, it is, yeah, because they get really sweet and yummy. Yeah, okay. So that is phase one of the brushetta. The next part is the bread. So we're gonna get some Italian bread.

SPEAKER_03 7:51

Okay, actually, I'm glad you said this because so many do this on a French baguette or uh or a ciobaca. No, you totally can't. So why did you choose this?

SPEAKER_00 7:59

Yeah, it it really doesn't matter. Yeah, get your favorite bread. You could do it on a sourdough, but the sourdough might kind of because you've got that extra flavor in there. Right, yeah, but you could do whatever you want. I use this Italian loaf, it's from Toronto. Um, it's from Berwin, Illinois.

SPEAKER_03 8:15

So Canada.

SPEAKER_00 8:15

No, it's from Berwin, Illinois. You said Toronto. Well, that's the name.

SPEAKER_03 8:19

Oh, excuse me. Toronto. Uh, Italy. Yeah, not Toronto. Sorry. So I'm Canadian, so it'd be helpful if we spoke the same language. All right, okay, I'll stand down.

SPEAKER_00 8:33

No, no, it's fine, it's just it's this this bakery from like 50 years ago in Chicago. And I grew up in Chicago, and so this is just like a brand that um my mom loves, and I'll just show you.

SPEAKER_03 8:46

Pane Tura.

SPEAKER_00 8:47

Yeah, and they they distribute to the high V's here in Iowa now. And so if they have it and they had it when I went shopping, um, I get it. So it's you know, obviously much larger than your little French baguette, but um honestly, when you go to Italy and you order a brushchetta, um, this is what you get. You get this huge size of bread.

SPEAKER_03 9:17

You don't get the little dainty little things that end up on your lap more than in your mouth.

SPEAKER_00 9:22

So you get two of these on a plate filled with goodness, yummy goodness. Yeah. So we're gonna just put these on a cookie sheet so that we can toast them a little bit. So these you're gonna put on the top shelf of the oven. And um so we've got some folks uh out in the um the studio audience. Can I call you the studio audience? Because that sounds that sounds cool. Could you give me like a um like a six-minute timer on your phone or something? And then um we'll check the bread because we want to to toast them.

SPEAKER_03 9:58

Kevin and Kate are uh off frame right now, but yeah.

Pounding Meat With A Mahler Prop

SPEAKER_00 10:04

Okay, okay. Next, let's start the meat. Yes, okay, so I'm gonna roll up my sleeves. Um, we let me move this. Got all this decoration. Oh, and we do have some procs. So um whenever you feel it's appropriate, you just like jump in. But we have um a cowbell and we have a hammer that are themed from the Mahler Six symphony.

SPEAKER_03 10:37

Let's get to the meat because we have to flatten the case. Yeah, we do we have a lot, yeah. We have a lot to do.

SPEAKER_00 10:41

Okay, so let's get the meat.

SPEAKER_03 10:42

Um so what kind of cut of meat are we having?

SPEAKER_00 10:56

Yeah, so I bought you could do a flank steak or I got um a top round. And it really doesn't matter, it's kind of whatever your grocery store has and whatever uh your preferences, either are gonna be fine. So I um flatten these, you know, with with a meat tenderizer. I tenderize them a little bit, but I I saved half of them. Yeah, great. Why don't you do your hair? Don't know, come on. He didn't, he didn't touch his hair. Oh, maybe he did.

SPEAKER_03 11:32

The irony, yes, the irony.

SPEAKER_00 11:34

Okay. Um, so we're gonna tenderize the meat. So I'm gonna give you a piece of parchment paper. Excellent. Just so that we don't like splash ourselves. Yeah. And I cut these into, you want to try to get them as rectangular as possible so that you're gonna thin them out, tenderize them, but then you've got room to roll in this recipe. So we're gonna put that in there, and then you and I each have a pounder, and then here comes prop number one. Okay.

SPEAKER_03 12:07

Right. So I'm gonna be using this hammer to pound the meat.

SPEAKER_00 12:15

Oh, you're doing it.

SPEAKER_03 12:16

Well, yeah. Oh my god, and it actually works beautifully.

SPEAKER_00 12:22

I mean, we're just yeah yeah. Wow, keep going, keep going. The floor is shaking, by the way.

SPEAKER_03 12:29

Yeah. Okay, can you pause?

SPEAKER_00 12:32

Can you flip it over?

SPEAKER_03 12:33

Okay, yeah.

SPEAKER_00 12:34

Maybe just a few more pounds. Oh my god. I don't know, but I'm I'm weak. Are you sweating? Yeah.

SPEAKER_03 12:44

Okay, how does that look? How does that look?

SPEAKER_00 12:46

That's wonderful.

SPEAKER_03 12:47

Okay.

SPEAKER_00 12:47

Okay, you want can you do one more or do you need a break? No, I can do one more. Do you need a breather? No, no, no, I got it. I need a one more cache. Another cache.

SPEAKER_03 12:57

There we go. There we go.

SPEAKER_00 12:59

Next. Next. Oh, see, look.

SPEAKER_03 13:02

That was beautiful.

SPEAKER_00 13:02

Okay, so here's the thickness before. Before? Here, let me show you together.

SPEAKER_03 13:06

Oh yeah.

SPEAKER_00 13:07

See, and then it got a lot bigger, but it got thinner.

SPEAKER_03 13:10

So gotta have the right tools. Gotta have the right tools. Orchestra Iowa tool. Oh yeah. We'll explain this later, but it's it's very useful. I'm gonna do mine. I have no idea.

SPEAKER_00 13:32

You sound like a Viking.

SPEAKER_03 13:34

Oh yeah, I should.

SPEAKER_00 13:35

Don't spill your wine.

SPEAKER_03 13:36

Okay, there we go.

SPEAKER_00 13:38

Did you flip it?

SPEAKER_03 13:39

Oh, you know what?

SPEAKER_00 13:41

I think it's good. You're like, that's pretty good. Okay. Okay. Let me get you the last one. I was gonna do two and you were gonna do two, but you're gonna just Because you gotta have the right tool.

SPEAKER_03 13:51

You're just gonna keep doing these.

SPEAKER_00 13:53

Okay, off you go.

SPEAKER_03 13:55

So by the way, you said a Viking. So this so this hammer says Orchestra Iowa here. And on the other side, it says Mjolnir, which is the name of Thor's hammer. So here we go.

SPEAKER_00 14:07

I totally didn't even mean to.

SPEAKER_03 14:10

Oh yeah.

SPEAKER_00 14:13

Or you can use your little meat tenderizer.

SPEAKER_03 14:17

Yeah, you could, but why?

SPEAKER_00 14:23

Oh my gosh. Flip.

SPEAKER_02 14:26

All right.

unknown 14:29

Okay.

SPEAKER_00 14:30

Tim, if we aren't entertaining people, I don't know what would be. Oh my gosh.

SPEAKER_03 14:36

Okay.

SPEAKER_00 14:37

All right.

SPEAKER_03 14:38

May I explain why I have this ridiculous thing in your kitchen?

SPEAKER_00 14:41

Please do.

SPEAKER_03 14:42

May 16th and 17th Orchestra Iowa is performing Mahler's Sixth Symphony. And this is actually an instrument. The composer asked for an instrument called the hammer. And there are moments in the piece where you need something that's kind of bigger than a bass drum that sounds loud.

SPEAKER_00 15:01

And it's almost as big as you.

SPEAKER_03 15:03

Yes. And so we have the hammer, and we also are building our own 4x4x4 box for this thing to hit. So when the time comes and our percussionist takes this thing and hits that box, it should wake up everybody in the first row.

SPEAKER_00 15:18

Or or hopefully everyone in the paramount.

SPEAKER_03 15:20

Oh, sure. Oh, I'm hoping the other everyone else will be awake, but it's usually the first one.

SPEAKER_00 15:24

What is it gonna sound like?

SPEAKER_03 15:25

It'll sound like a bass drum, except way, way, way louder.

SPEAKER_00 15:29

Like, will you will I feel it in my chest?

SPEAKER_03 15:31

You should feel it. Yeah, yeah, yeah. It should scare the bejesus out of you. Because it is, it is, it is it is it is uh the uh hammer's fate, the fate of hammer the hammer um represents the the stroke of fate. So yes, pretty heavy stuff. Okay, yeah, and but it's great.

SPEAKER_00 15:48

That's making bracciole cool, yeah. Yeah, that is so all right.

SPEAKER_03 15:53

So now you know why we have this.

SPEAKER_00 15:55

Okay. Fabulous. Okay, now we're gonna roll. Let's actually make our bread being done.

SPEAKER_03 16:03

Oh, okay. It is done.

SPEAKER_01 16:04

The timer is six minutes.

SPEAKER_00 16:06

Okay. Do you wanna just check the bread? Let's open it up. Oh, you know what? It's good. Let's take it out. And we're gonna leave the tomatoes in. And we'll let the bread cool for a minute, and then um we'll build our bruschetta. But um, we want to let those cool. So let me give you a couple. Okay. Oh, wait, no, sorry, we're not rolling it. We have to make our filling.

SPEAKER_03 16:31

Filling first.

Braciole Filling And Garlic Shortcuts

SPEAKER_00 16:32

So, filling. Um, this is uh, oh my gosh, it's so good. And actually, when I made it the other day, um, I ended up making a bruschetta just out of the filling because it was so like warm bread, and I put this on top of it. So it's peccarino, it's um shredded fontina or mozzarella or provolone, whatever you can find. Um, garlic, olive oil, fresh parsley. It is so that's what I made. Yeah, it's so good. So there's the finished product. So that's if we need some extra. So delicious. So we're gonna take the pecorino and add that in there. And can you get the bottom one of that? I know you guys here. Let me move this. Does it have to be pecorino, or could it be parmesan? You know what? It could be parmesan reggiana, but you so that whole thing.

SPEAKER_03 17:30

Pecorino has a tartar flavor to it. Uh so it's like it's nuttier.

SPEAKER_00 17:35

It's nuttier, it's saltier. Um, but the big difference is that, well, I grew up on pecorino, but it's kind of like a regional thing. Like you're gonna get different food in Chicago than you are in Texas, right? It's it's that where it kind of depends on, you know, the long country of Italy. There's cows over here and there's sheep down here. Peccarino is from a sheep. Parmesan Reggiana is from a cow. They're both delicious, but there's a lot of marketing around it too, because um, you know, there's some brands in the store in your grocery store that that have like the Italian flag on it, and it has um the word Romano on it. Romano's not a cheese. Romano's a region. So it's peccarino romano, pecorino sicilian, pecorino, you know, uh whatever. And and then you turn like anything, you like you have to turn, read the labels, right? So you know what you're eating, and it's cow's milk. It's totally fake. Are you gonna die?

SPEAKER_03 18:42

No, no, but it's fun watching you doing so indignant.

SPEAKER_00 18:46

It's fake! It's fake, it's fake. It's fake. You're you're throwing cheese all over this. Okay, there's the garbage. Okay, so we're gonna dump all that parsley in there. So I pre-chopped this. You can use flat leaf or um curly. My grandma just loved curly, so that's just what I use. Okay, then um garlic. Okay, so if you have a head of garlic, you're gonna wanna husk these, the whole thing, mince it up. Um, I would say probably three or four cloves at least. At least. Okay. More if you want. Um then, but what I have already done, and this is like have you ever seen my little garlic secrets?

SPEAKER_03 19:36

I have.

SPEAKER_00 19:37

This is this is like hands down one of the best little secrets ever. So um I take the garlic, and you can actually buy these, you know, like at your Sam's Costco, your grocery store in bags in the refrigerator section of your usually in your vegetable section. And they have pre-shocked the cloves of garlic for you. Yeah, they're not in water or oil or anything, they're not in a jar. By the way, the jars in the in the grocery store, yeah.

SPEAKER_03 20:12

Don't um don't buy those. Don't do it. They're nasty, very nasty. It doesn't even taste like garlic.

SPEAKER_00 20:17

They don't, because they've been on the shelf for probably a year.

SPEAKER_03 20:21

Yeah, there's some stabilizer in it. It affects the taste. It's just not it's nasty. Yeah.

SPEAKER_00 20:26

If you have one, throw it out. Throw it in the garbage right now.

SPEAKER_03 20:30

We're talking to you, Kevin. We're talking to you, Kevin. Oh, you're throw it out.

SPEAKER_00 20:37

These are fine because they haven't been cut. As soon as C E V, you can see the little stem, or not stem, but like the little nubby at the top. It's still there. Because as soon as you cut into this, it's oxidizing like right away. And any health properties, they're going quickly. So, what I do is I'll get the bag, I'll put it, oh I didn't have it out, but put it in your food processor, quick mince it up, put it in a freezer safe glass jar. Now, this one I have a um a seal tight top, or you can do the ball jars with the screw tops. Cover it with extra virgin olive oil, mix it up so all the garlic is covered with olive oil.

SPEAKER_03 21:18

And the olive oil also seals the the so it doesn't oxidize. Exactly. See, this still smells like garlic.

SPEAKER_00 21:24

Yeah, and that's been in the freezer for probably two months.

SPEAKER_03 21:26

Yeah, it smells like the garlic.

SPEAKER_00 21:27

And then you put it in the freezer. Don't do that.

SPEAKER_03 21:32

But then Blasphemer!

SPEAKER_00 21:35

But then you have fresh garlic, and you don't have to do this each time that you need it. You can just take your spoon and chuck it in there. So yeah, so we're gonna take it out.

SPEAKER_03 21:46

Yeah, more.

SPEAKER_00 21:48

Yes, okay. Oh yeah. Well, we so the we're gonna use, we are gonna use the rest of this. Oh, okay, but it's gonna go in our sauce. Okay. Okay, so we're gonna set that aside. Yeah.

SPEAKER_01 21:57

Great.

SPEAKER_00 21:58

Okay. Um, what else? I'm missing something. Um, oh, breadcrumbs. Where are the breadcrumbs? Here, breadcrumbs. So the breadcrumbs are gonna be a little bit of a binder. Um, very important here, in my opinion, unflavored. Because again, you've got preservatives, you've got you don't even know what the flavors are. There's like fake crap in there. So unflavored. I like the panko, I don't know why, but they're just a little sturdier than like more structure. Yeah, because the sometimes the regular breadcrumbs just get kind of mushy. Okay, so we're gonna do about a half a cup of that, maybe a little more. Okay.

SPEAKER_03 22:36

I love how you cook. My wife is a pharmacist. I mean, she should go around the ounce. Yeah, she measures. It's like, come on, come on. It's a little bit of that. Just like that's flavor. Very well. Okay.

SPEAKER_00 22:49

We don't measure. I mean, I I gave you measurements because I have to, but like, I'm like, okay, let me let's just check. We've got breadcrumbs, pecorino, parsley, garlic, the shredded whatever you have. Yeah, and some olive oil.

SPEAKER_03 23:04

Olive oil.

SPEAKER_00 23:05

Yeah.

SPEAKER_03 23:06

Yummy.

SPEAKER_00 23:06

Just a little bit to moisturize this and kind of turn it into a paste.

SPEAKER_01 23:12

Did you ever over-olve oil anything?

SPEAKER_03 23:15

I suppose you could, but it'd be hard to.

SPEAKER_00 23:17

It'd be hard to, but you don't want this, you don't want this to, it's a good question. You don't want this to be runny. Because this is gonna be like a chunky, pasty filling that we're gonna put in the meat and we're gonna roll it up, and you don't want it to fall out. So you do want it to be kind of chunky.

How To Buy Real Olive Oil

SPEAKER_03 23:32

So, question for you because olive oil is so supremely important, especially in Italian cooking. Qual quality quality um matters, however, some people do not have access to a specialty shop. So, something that you would find in the super supermarket. What is a good decent olive oil?

SPEAKER_00 23:53

That's a very great one. Um, it's not really about the brand, it's about what's inside the bottle. So, in general, in general, the plastic bottles, don't buy them. Um you want it to be in glass or in you want to grab that tin?

SPEAKER_03 24:17

Ah, yes.

SPEAKER_00 24:19

Glass or tin, and generally, if you forget everything else I'm about to say, you'll be pretty decent. Um you want it to say, well, this is the Italian version. Oh, there's English. Extra burning olive oil. If it does not say all four of those words, put it back.

SPEAKER_03 24:38

Yeah, put it in your car instead. Yes.

SPEAKER_00 24:40

Um you want it to have two dates. You want it to have a harvest date, and you want it to have a use by date. Now, some brands have that, but the use-by date is like three years from now. That's nasty. It's not a win, it's not a vinegar, it is not a wine. It does not date 18, 24 months, and it's you'll probably taste or smell the difference. So you want to check that date that the harvest is within the last year, and the use you buy is less than two years away because you've got that margin of you know, you don't know exactly what the date. Sometimes they put the just the year. Um, but probably the most important thing aside from the the glass medicine is you want to look and turn um and look at the origin. So, of course, I'm gonna say Italy's the best, but Spain actually. Spain's rocking, yeah. Spain has actually they produce more olive oil than Italy does, and they have great olive oil. Greece has great olive oil. The most important thing is that there's only one country. So when you look and it says it's from Greece, Spain, and Tunisia, how do you think it got processed on a freaking boat for months and it got nasty?

SPEAKER_01 26:05

And uh what about first press, cold press, all that?

SPEAKER_00 26:11

Yeah, that okay. So, what that means, the first cold press, what that means is that, or what it should mean, especially if it's from Italy, I don't know about the laws in all the countries, is that within 72 hours of them pulling it off the tree, they're pressing those olives and they are not heating it. That's what that means. That's a good thing. You do want it to say that. So that's a lot of information. So record this, watch it 10 more times.

SPEAKER_03 26:40

Just don't buy it in plastic bottles. That's all you need to know. There's a reason why people don't like drink beer out of plastic bottles. It's the same way people don't, you shouldn't have olive oil out of a plastic bottle.

SPEAKER_00 26:51

Yeah. And and the the plastic bottle might say extra virgin olive oil, but but again, if you think of maybe just two more of the things of like the dates and the origin, yeah, turn it around and look at it, and you and you'll be like, branding laws are very weird in this in in the United States.

SPEAKER_03 27:10

It's almost like oil product, right? You know, when you get to that part.

SPEAKER_00 27:13

Yeah. Nasty. Okay.

SPEAKER_03 27:15

All right.

Rolling And Tying Braciole Neatly

SPEAKER_00 27:15

So let's roll. So let's roll! Let's roll. We got about 10 seconds on your tomatoes. So now we see what those look like. Yeah. Thank you.

SPEAKER_03 27:25

We're getting a little bit of goodness. Oh, brownie goods. Do you want to leave it in a little more?

SPEAKER_00 27:30

No, let's turn this off, take them out, and let's show them our tomatoes. Okay. So hopefully your tomatoes are looking beautiful. He's gonna show us.

SPEAKER_03 27:39

Okay, coming through.

SPEAKER_00 27:40

There's another. Do you want a second one? A second uh thingy? Hand thingy. Look at that.

unknown 27:49

Oh, yeah.

SPEAKER_00 27:50

Those are gorgeous.

SPEAKER_01 27:51

Look at that, huh?

SPEAKER_00 27:52

Some of them have exploded, some of them are brown and blackened. Oh, they're gonna be so good. Is there a place I can put? Yeah, so let's put, let me move this. My hand is full of goopy. Thank you. Oh, right here. Thanks. Excellent. Okay, so we're gonna just put those, let them cool off. They're gonna just hang out until we're ready for the appetizer. So, what we're gonna do is is roll our meat. Aren't those beautiful? Yeah.

SPEAKER_03 28:24

Okay.

SPEAKER_00 28:25

Okay. Not hot. Okay. You ready?

SPEAKER_03 28:29

Oh, I was I was still I was still. Oh, what are you doing? What are you doing? I was still taking, I was still taking credit for like oh, oh. Yeah, but that's okay.

SPEAKER_00 28:37

But okay. Okay. Take them out. We're your tomatoes.

SPEAKER_03 28:40

Yeah, for my tomatoes. Now that I get to raw meat, there will be silence. Okay, so how much do we need here? Tell me.

SPEAKER_00 28:45

Okay, educate me. So we're gonna I'm ready. Yeah, let me actually let me get a spoon too. Okay, so we're gonna cover like the the middle, say two-thirds. What you want is a margin. Can you guys see this? You want a margin at the top and the bottom of the meat because when you roll it, some of the filling is gonna push and you don't want it to fall out. So you want a you know, get a good helping in there, but push it down, tighten it up, and then cover your first margin and roll as tightly as you can and as slowly as you can to get all the way to the edge. And then you should hopefully get to that edge without um without your your stuff falling off. Okay, then we have a bunch of kitchen twine. So we've got these cut and we're going to oh see, it already fell apart. That's okay. We're gonna roll it and then thank you. I would recommend doing at least two twines per thing so that per roll so that you and do a double knot so that it doesn't fall apart. How are you doing, Tim?

SPEAKER_03 30:04

So far, so good. I think I'm on my first knot.

SPEAKER_00 30:09

Oh good. And if you don't have a perfect rectangle, that might be a little, a little rough, but you know, just try to get the equidistance so that you're keeping it closed because in the end, this is gonna go in the sauce and it's gonna simmer in the sauce, and we don't want it to fall apart. Some of the ingredients, you know, some of the filling might fall out, and that's fine because it'll be a beautiful sauce, but we don't want the whole thing to fall apart. Yours looks good.

SPEAKER_03 30:43

You sound surprised. You sound surprised.

SPEAKER_00 30:49

Hello! Okay, so then when you have your double knots, you want to take your excess and don't cut it all the way to the knot because you don't want the knot to fall apart, but cut off some of this excess string so that it doesn't like burn in our pan. Could you go into the drawer to your left? Not that one, that's the garbage. That, and just grab the scissors so that we can.

SPEAKER_03 31:12

This is locked up on me.

SPEAKER_00 31:14

There you go. Thank you.

SPEAKER_03 31:15

So that we can I got the kitty scissors.

SPEAKER_00 31:19

Cut our string. That was by design, Tim. Oh, I know. You also have a fake knife.

SPEAKER_03 31:26

I know. They don't let me run around with sharp objects, and for good reasons. All right.

SPEAKER_00 31:31

Okay, so let's just put these behind here and keep going.

SPEAKER_03 31:35

Keep going.

Why Mahler 6 Is Rare Live

SPEAKER_00 31:35

We're gonna make a few more and fill and roll. So I we'll just make as I think we should have enough to make. I think I have eight here so that everyone gets a piece. And okay, so while we're rolling, tell us about Mahler. Why is it so funny?

SPEAKER_03 32:06

Because that's that's like Is that a loaded question? Well, well, it's like we're talking life is food, so is so is music. And the thing about Mahler, he can be a little intense, and all his symphonies are but big extascentric questions. Like, what is love? What is life? What is the what is paradise? What is heaven? What is death? All those great um um questions. And and Mahler's Sixth Symphony is is uh Intense, right? Intense and no different. In fact, when you saw the hammer, it was the the the the hammer of fate. Um and so uh it it is a piece that uh asks and answers all of these questions. Um for those of you who don't know Mahler, uh turn of the 20th century, early 1900s. Musicians love playing his music because he is a supreme orchestrator, which means everybody gets a taste of something important to do, even the triangle player. And so it um it really taxes and exploits each instrument to its full capability, which few composers can do. And so, as a result, when we do a piece by Mahler, musicians will want to come from miles away. Uh they'll they'll crawl over on their hands and knees over broken glass from four states away to play this music because it's very rare. It's rare because it's extraordinarily hard to play, so most orchestras uh can't play it technically. And so it's very rare when you can have a group that can do it, and that's also gargantuanly large. Uh, there's gonna be at least a hundred people on stage. Oh wow. I mean, it requires eight horns, it requires five trumpets, it requires uh just this huge battery of percussion, uh quadruple wins. I mean, it's just like huge. Now, for a person of my ego, for example, it's kind of nice to be in the middle of all that great sound. Uh but the fact the fact of the matter is you just need not only the expense of hiring all these musicians, but they also have to be extraordinarily talented to play it. Uh, and to be able to play such glorious and deep, profound music is a real treat. Um, uh, this will be the first time in my 30-year career that I've had a chance to conduct it. Uh, so it'll be a real uh real occasion for me personally. Uh and I probably won't get a chance to do it again. That's how rare these pieces are.

SPEAKER_00 34:33

Rare. What would you say that the guiding factor? Rare because you don't have the right players?

SPEAKER_03 34:40

Rare to find the number of players in terms of your budget, and rare to find the number of players who are talented and skilled enough to play it.

SPEAKER_00 34:48

Okay.

SPEAKER_03 34:49

Uh, that's why it's so rare.

SPEAKER_00 34:50

Okay. So Orchestra Iowa in Cedar Rapids is doing it. We're doing it. It's the weekend of May 15th, right? Yeah. Or 16th.

SPEAKER_03 34:59

16th and 17th. Uh, first performance is at the Paramount in Cedar Rapids. The second performance is in Vauxman uh Hall on the campus of the University of Iowa.

SPEAKER_00 35:09

And if you have not been to the Paramount, this would be a phenomenal one to come to. But like you need to, if you live in Iowa anywhere and you've never been to the Paramount Theater, you need to come to Cedar Rapids and go to this theater. It was built, was it 1925? 1923.

SPEAKER_03 35:28

Yeah.

SPEAKER_00 35:29

It is gorgeous. The acoustics are amazing.

SPEAKER_03 35:31

Gorgeous, voluptuous, classic um um theater. Could I have another string, piece of string? Actually, this had an odd piece of U and a wing.

SPEAKER_00 35:41

Did you have a wing?

SPEAKER_03 35:42

Yeah. Yeah.

SPEAKER_00 35:45

Right here.

SPEAKER_03 35:46

It does surprise me.

SPEAKER_00 35:47

Uh tap drawer. Yeah.

SPEAKER_03 35:49

It does surprise me that it's such a great community asset, and there are people who still haven't uh visited the Paramount. It doesn't matter if you are a symphonic lover or not. The Paramount is being used for so many different things, whether it's uh oh, I don't know, traveling Broadway or dance, um, you know, dance um pageants or or what have you.

SPEAKER_00 36:13

Or movies.

SPEAKER_03 36:14

Or movies, but it's you know, it's it's the orchestra's home, and we are supremely lucky that we have that.

SPEAKER_00 36:21

It is, it is. So the acoustics, so you were at the Paramount pre-flood. Yeah. So the Great Flood, if you've not heard of the Great Flood of 2008 in Cedar Rapids, Iowa. Um, you've been living under a rock, but it was a massive natural disaster. We were without water for like three or four weeks. We were without a water.

SPEAKER_03 36:43

We're without power for about four months.

SPEAKER_00 36:45

I mean, it was insane. And it, but the the so the theaters on um third, like just off of third and third or third and second downtown from the river, we had over 10 feet of water in the first floor.

SPEAKER_01 37:01

Right.

SPEAKER_00 37:02

That and then there's basements, and then there's sub basements. It was it was catastrophic. Anyway.

SPEAKER_03 37:08

When you come to the when you come to the paramount, just know that the people on stage, that that stage was under 12 feet of we'll call it water, but really it was sewage. Yes, yes, yes, yeah.

SPEAKER_00 37:17

Nasty.

SPEAKER_03 37:18

You're pointing at something. Yeah.

SPEAKER_00 37:21

Um, but the reason I bring that up is that Tim, you were there before that also.

SPEAKER_03 37:26

Right.

SPEAKER_00 37:27

And the acoustics, would you say the acoustics are better now because it got rebuilt?

SPEAKER_03 37:34

Um, without a question, the acoustics weren't that great. Uh, it's hard when you have to refurbish an old theater for musical purposes because that's not what it was designed for. However, with the rebuild, it wasn't just that they spruced up a damaged building, they totally gutted it and and they restored it in the style that it once was. And when they restored the inner um part of the shell of the building, they were absolutely they were actually able to acoustically tune it and actually design it for acoustics, unlike the original building. So the angles of the walls are different, the materials are different. Some of the walls, uh, instead of plaster lathe, they're actually like hard concrete now, and so it has reflective um capabilities and the like. So, yeah, the the before and after is unbelievable between the paramount before the flood and after.

SPEAKER_00 38:21

Oh, hmm. Oh well. Too late now.

SPEAKER_03 38:24

Oh, we forgot our pursuit.

SPEAKER_00 38:25

We forgot the pursuit. We were supposed to put pursuit in here, but um we were still we were we were hammering, yeah.

SPEAKER_03 38:31

Yeah, we were talking about hammers. Uh that's okay. Yeah, work.

SPEAKER_01 38:35

So in a pinch, in a pinch. Did we put this on the outside or would that not work?

SPEAKER_00 38:44

I wouldn't put it on the outside. What I would do is maybe take a scissors because it's hard to cut and cut with a knife. Cut them into um strips and put them in your pan with the bracciole to brown them, and then it could kind of be a side uh accoutrement or whatever. Yes, at the end.

SPEAKER_03 39:02

You'll get nice little.

SPEAKER_00 39:04

Yes, and that'll that'll be lovely. So let's do that.

SPEAKER_03 39:06

Plus plus the oil will flavor. Plus, the oil will flavor.

Browning Braciole And Crispy Prosciutto

SPEAKER_00 39:09

Yeah, that'll be that'll be great. Okay, let me grab this pan.

SPEAKER_03 39:11

Actually, yeah, I think we actually stumbled onto a better presentation for this because you'll have something like I think this is a happy accident, yes.

SPEAKER_00 39:21

Okay.

SPEAKER_03 39:21

Oh, look at this expertly rolled meat.

SPEAKER_00 39:25

Yeah, okay, so I have my induction here just so that you can see it. Um, you want a pan that is wide, a little bit tall, but you don't want a big stock pot because what you don't want is to end up, everything's gonna end up in here, and you don't want your sauce to be so tall and skinny like a stock pot that your that your rolls are gonna be like floating around because then they're probably more likely to fall apart.

SPEAKER_03 39:53

You want to crisp the neat, not stay.

SPEAKER_00 39:54

Yeah. So we're gonna we're gonna brown them, but then take them out.

SPEAKER_03 39:58

Yep.

SPEAKER_00 39:59

Build our sauce and then put them back in.

SPEAKER_03 40:02

Oh, yeah.

SPEAKER_00 40:02

But when we put them back in, we want them to like nest. We don't want them like floating. So, okay, let's turn this baby on.

SPEAKER_02 40:09

Okay.

SPEAKER_00 40:10

We're gonna add some olive oil. Now, the other, the other um false, whatever you want to call it, about a myth, yes, thank you, about olive oil is that you can't heat it. You can heat it, you just don't want to broil it or turn it on high because it has a lower smoke uh temperature, so you don't want to burn it and you don't want to totally like smash all the nutrients out of it, but you can heat it. So you're doing like a medium high heat, but not a high heat. Um and we're just waiting for it to shimmer, yeah. And we will lose a little bit of the nutrients because we're heating it, but we're not gonna burn it, so it's not gonna be bad, it's just right, yeah. We're but it's way better than using a vegetable oil. Yeah, like just don't buy vegetable oil. If I am making like an egg or a whatever, I use olive oil or avocado oil.

SPEAKER_03 41:09

Avocado has a higher smoking point.

SPEAKER_00 41:11

Yes, yes. So if you want to do some some higher like frying or whatever, the avocado is good. But vegetable oil's nasty. You don't use vegetable oil, do you?

SPEAKER_03 41:24

I'm not telling you anything.

SPEAKER_00 41:29

It's so nasty. Uh look it up. Look it up. Watch a YouTube video on how they process vegetable oil. You will vomit. Okay. Okay, so we're gonna get these guys browning, then build our sauce, and then we'll go back to the bruschetta and like make our little appetizer.

SPEAKER_03 41:53

Excellent.

SPEAKER_00 41:54

Okay, so let's get our rolls here.

SPEAKER_03 41:56

I'm loving the brachole. That's wild. It's gonna be so good. Show them, show them how show them our work. Show them our rolls. Show them these rolls. Oh, yeah.

Building Bruschetta With Garlic Rub

SPEAKER_00 42:07

These beautiful rolls. Oh, they're so pretty. Okay, let's get some tongs. And we're gonna put okay, so you should hear a sear, which we are hearing a sear. And we're gonna just without crowding, we're gonna so crowding, like don't let them touch, but we're gonna put three or four at a time. Yeah, so that's about it. We'll do and then once you put them in, I would recommend moving them right away, just a little bit, because it's gonna help the stick factor or the not stick factor. So just lift them up, move them, and then put them back down, and then they should stick less. Um, okay, let's go to our bruschetta while these are doing their thing. And we're gonna look it's gonna be a good day. Oh, it's gonna be so yummy. Okay, so Tim, yeah, we're gonna start to build our brushchetta, and I'll kind of monitor these and help with these. So we're coming back to our garlic. Now, this is well, actually, first, yeah, yeah, yeah.

SPEAKER_03 43:21

Just notice that we didn't like totally overbrown the bread.

SPEAKER_00 43:24

Oh, yeah.

SPEAKER_03 43:25

You know, we just wanted to firm it up just a bit.

SPEAKER_00 43:28

Yep. Because we're gonna what the reason we wanted to do this, one, it's gonna be yummier because it's toasted. But what we're gonna do, and this is gonna elevate any appetizer that you're doing on a piece of toast. We're gonna take the raw whole garlic and we're gonna scrape the surface area of our toast. So let me give you, and we're maybe like two or three times, but get the whole surface area of this puppy. And it's uh, but huh? Yeah, yeah, and that's why we toasted it.

SPEAKER_03 44:03

Wonder bread is not an option.

SPEAKER_00 44:07

This you'll taste this, it's hopefully not gonna overpower the the dish. Um, oh, it's gonna be so good. Okay, let's so this back to our barcole. You're only doing like one to two minutes per side, so I'm gonna turn these all again or turn them for the first time. Oh, can you guys smell? Oh, I oh smell. Smell a vision. Like in Willy Wonka. Willy Wonka. Somebody should invent smell a vision. Okay, then again, pick them up. Each side, pick them up, roll them around on that side to help them not stick.

SPEAKER_03 44:50

You finished yours.

SPEAKER_00 44:51

And then a minute. Yeah, I got mine. Okay.

SPEAKER_03 44:53

They're all done.

SPEAKER_00 44:54

Okay, sweet. Then we're gonna take. Did you what'd you put with the used one? In here or back there? Okay, okay. So these are all good still. Okay, then we're gonna take some basil. So my I know my grandma used to call this um Basil. No, she called it Basil. You called it. Who called it Basil? Oh, Kevin called it.

SPEAKER_03 45:17

Because he's a Nagella Lawson fan. Basil and uh what else is oregano? That's right. That's right.

SPEAKER_00 45:25

So we have fresh Basil, and we're taking the whole leaves, and we're putting them on our oh the whole, oh, interesting. So what we could well, what we could do is because one of the pictures is because it's pretty like this, but I like really I like to Julienne it because what I don't want is to have to like bite into a whole julienne, yeah. Okay, I'll do that. So why don't you do that?

SPEAKER_01 45:53

Okay, I'll just put this back here. Okay, got it.

SPEAKER_00 45:56

Let me get you a few more leaves. And then you know, the other option that I do with um, and there's your knife, your fake knife. That's your fake knife. Um is you could put pesto on it because pesto to do kind of a twisted caprace is also delish. Okay, and there's one more, and then let's turn.

unknown 46:21

There you go.

SPEAKER_00 46:25

Oh, can you guys see? There, can you see? Can you smell? Can you smell it?

SPEAKER_03 46:31

How do you like that for Julianne?

SPEAKER_00 46:33

Oh, that's beautiful. Good job. Good job.

SPEAKER_03 46:36

Dated her in high school. Beat ya, beat ya.

SPEAKER_01 46:45

Oh my god. Oh, goodness.

SPEAKER_02 46:52

All right.

SPEAKER_00 46:56

Okay.

SPEAKER_01 46:56

Um, so now let's get the cheese.

SPEAKER_00 46:59

Okay. So let's get the bread. Okay. Let's move this away a little bit. Okay, so we're gonna also do our little taste with um mozzarella versus burrata.

Burrata Vs Mozzarella Taste Test

SPEAKER_03 47:13

Okay, what's the difference?

SPEAKER_00 47:15

So they're both from a cow, but the burrata, like I don't know, honestly, I don't know what the difference is in like how they make it, but what I do know is that usually the burata is imported. The mozzarella is not always imported, and what you're gonna find at your grocery store is mozzarella that tastes like crayons or that tastes like wax. Um, much creamier and it's a little saltier, it's just it's delicious. Um it's delicious. So if you can find barata, but a lot of stores don't have it. So if you can find burrata, like ditch the mozzarella and use the birata. Um, but we're gonna taste because it's so good, and actually, um, if you can find okay, level three. So mozzarella level one, burrata level two. Buffalo mozzarella. Oh you've had that right now.

SPEAKER_02 48:14

Oh, yeah, yeah, yeah.

SPEAKER_00 48:16

Buffalo mozzarella. I it's nowhere in the state of Iowa. I have not found it anywhere. I found it in Chicago, I found it in Cincinnati, it's nowhere in Iowa, but buffalo mozzarella, fresh with your Aperol spritz when you're downtown Naples, Naples, Italy, like OMG.

SPEAKER_03 48:38

OMG! Do you want to throw in the prosciutto bits just like have them start to flavor? Yeah. Let's just throw that in there.

SPEAKER_00 48:45

Okay, so we cut these up into little strips, and we're gonna put them just right down in here in the olive oil.

SPEAKER_03 48:53

They'll crisp up, they'll also flavor the meat. Yes, it'll also make a really lovely garnish at the end.

SPEAKER_00 48:58

This is a great. I'm changing this recipe. This is a great idea. I'm glad we forgot.

SPEAKER_03 49:07

Oh no! No, no, we didn't.

SPEAKER_00 49:09

No, it was this was on purpose.

SPEAKER_03 49:12

We go by the script all the time. This was on purpose.

SPEAKER_00 49:16

Oh, and okay. So good. Crispy pursuit. Like, what could be better than crispy smoked ham? Yeah, right, is basically what pursuit is. Okay, so we'll let those sit for just one more minute, but then I want to get the meat out because then we need to build our sauce. Okay. Okay, so we'll let those going back to the brusquetta. We're going back and forth, dude.

SPEAKER_03 49:44

Yeah, that's all right. We can we can do two things at the same time. We are multitasking here. I'm talking and I'm drinking. Oh, you're that's three things. See? Kevin, you're falling down on the job.

SPEAKER_00 50:01

Sorry, sorry. There you go. Oh my gosh. Okay, so you're racciole. You're gonna take these out, just put them on a plate or a or a tray and just set them aside. They're not gonna be done. For sure, they're not gonna be done.

SPEAKER_03 50:14

They don't have to be.

SPEAKER_00 50:15

They don't have to be because they're gonna go in our sauce and nest. So just uh it's okay. Just put them aside and let them hang out.

SPEAKER_03 50:25

Oh. There we go.

SPEAKER_00 50:26

Okay, so let's let's okay, put okay, more prosciutto. The studio audience is asking, whoops, is asking. Well, that's just going in by itself. Is asking for more prosciutto.

SPEAKER_02 50:39

There we go.

SPEAKER_00 50:40

So it so studio audience. Um in Tuscany, they say prosciut, and in Sicily they say prosciut, not prosciutto.

SPEAKER_01 50:51

So, what's the why is there a difference?

SPEAKER_03 50:53

Difference in dialect, yeah. It yeah, the farther north you go, the more they have vowels at the end of their words.

SPEAKER_00 50:59

You know what else is interesting though? No, and no, I'm serious.

SPEAKER_03 51:02

Yeah, yeah, I'm serious.

SPEAKER_00 51:04

So, similar to the brusheta, um, so this is a fun one, and you can remember this. And this is just the language, but we like, you know, as Americans, we don't know the language. A panini, a panini is multiple sandwiches. It's a little bit a single sandwich is a panino. Yeah, a panini is multiple paninos. Isn't that yeah? Fun fact. Fun fact, yeah.

SPEAKER_03 51:33

And panone means big bread.

SPEAKER_00 51:36

Say it again.

SPEAKER_03 51:37

Bit panone.

SPEAKER_00 51:38

Panone?

SPEAKER_03 51:39

Bit means big bread. Panone.

SPEAKER_00 51:41

Oh, pane, pan, yeah, okay, got it, got it, got it.

SPEAKER_03 51:44

Sorry. Is that Italian? It's a northern Italian word, yeah.

SPEAKER_00 51:48

Okay.

SPEAKER_02 51:49

You have big bread, Ken.

SPEAKER_03 51:50

I've got big bread. Hey, we can go back to pound and meat if you want. That's right.

SPEAKER_00 51:56

Oh, sorry, I missed oh yeah, hang on. Let me show you the oh goodness, you guys. Look at this.

SPEAKER_01 52:03

Oh, that looks so good.

SPEAKER_00 52:05

Look at that.

SPEAKER_01 52:08

Yeah, that's right.

SPEAKER_00 52:09

New recipe. High five, new recipe. Oh my gosh. Okay. So we'll give this one more minute to crisp up, and then we gotta do the same. So we put it to okay. Back to the brushetta. So we're gonna do some with the motts. Okay, and you should be able to find mots like pre-sliced, which would be lovely. So we're just oh, wonderful.

SPEAKER_03 52:34

Oh, see, that saves so much time.

SPEAKER_00 52:35

I know, right? Yeah, so we're gonna do that.

SPEAKER_01 52:38

Otherwise, the best way to slice your mozzarella.

SPEAKER_00 52:40

Yeah. Oh, uh dental flush. Yeah, dental flush. Yes. Unflavored dental flosh.

SPEAKER_03 52:46

Nothing wrong with peppermint.

SPEAKER_00 52:49

That kind of sounds gross.

SPEAKER_03 52:50

Not sure it goes well with tomato sauce.

SPEAKER_00 52:52

Okay, so do do one more with that, and then I'm gonna open the burrata.

SPEAKER_03 52:58

Yeah, yeah. From the culture that brought you the Ludafisk.

SPEAKER_01 53:01

Um there we go.

SPEAKER_03 53:05

Okay.

SPEAKER_01 53:06

Okay. So paper towels? Oh, yeah, yeah, good idea.

SPEAKER_00 53:14

Yeah, yeah. So we're we're we're getting a plate with some paper towels to take the proschute out so that um it's not gonna be in our sauce yet. Okay, so burrata. It usually comes in a little container like this with liquid, like full of liquid. And I've drained a little bit of it, but you want to you know, drain most of it when you're ready to use it.

SPEAKER_03 53:42

By the way, this stuff doesn't work on pizza very well because it's too moist.

SPEAKER_00 53:46

It's very, it's very uh juicy, yes. So it's it's comes in this ball, which is looks like a mozzarella ball, but we're gonna put it down on this plate, and I'm gonna cut into this. Oh, and you oh you can hopefully you can see how it's it's very gushy on the inside. It's it's amazing on the inside. So, yeah, it's a little, it's a little runny on a pizza, but on a brush ghetta, it's pretty amazing. So we're gonna cut these now. They're kind of oozing, so you know it's gonna be a little bit of a put the put the burrata on there, but also um, here I'll let you do this. Um, jump me. But it's also gonna be a little bit of a spread.

SPEAKER_03 54:38

Yeah, put them on.

SPEAKER_00 54:40

Yeah, so put them on, spread them. Oh my gosh. I have never, oh I'm sorry, did I just hope I didn't scar you?

SPEAKER_03 54:48

No, because you want the crispiness for the uh change of texture. Yeah.

SPEAKER_00 54:53

Yeah, we're gonna top these and they'll so spread them out on this paper towel so that they have a chance to dry and crisp up. Oh my gosh, wait, hang on, there's a little more.

SPEAKER_02 55:02

I know.

SPEAKER_00 55:03

But I've never put proschute in a sauce. So even though they're not in there, like all the fat is down here. It's gonna be rid donkulous. Oh my gosh.

SPEAKER_03 55:16

No, fat gets a bad rap. Woo! Fat is good.

SPEAKER_00 55:20

So all we need to do is go for a run.

SPEAKER_03 55:23

Like you first. Yeah, I'll cheer you along the matter until until you're out of sight.

SPEAKER_00 55:33

Just exercise, move your body. Okay, I'm getting into a tangent, but like we're making some fatty stuff, but people in Europe they walk all over the place. Americans do not. Um, and that is when you look at the the priorities of like being healthy, sleep, move your body, then food. Food food is not second, it's third. Then move your body, then use it. Then use it. So eat the proschute and then go for a walk.

SPEAKER_03 56:11

Okay, so we've we've got all this.

Sauce Build With Onion Wine Garlic

SPEAKER_00 56:13

Okay, so we've got this. Let me come back to this for just one second, and we're gonna put this on a medium now. So we've got our oil in there and our proschute fat. Now we're gonna take get our onions. So you're gonna do one medium or or medium large yellow onion, not red, not sweet. You're gonna dice it up. Now I pre-dice these because it's what are we in? April, and my allergies are going like that shit crazy. So I didn't want to dice these in front of you because then I would start sneezing. So they're pre-dice, in it goes.

SPEAKER_03 56:52

Oh, so you said uh yellow onion, not Vidalia, not red, anything, but right.

SPEAKER_00 56:58

Just because the sweet changes it, the red onion totally changes it. So I would recommend a yellow one.

SPEAKER_03 57:04

Yeah. And it's actually I I sometimes, if I'm not paying attention in the supermarket, I confuse one for the other because they look the same. So just look at the um try try and find its identification marker.

SPEAKER_00 57:17

Yeah, they should all be labeled. I mean, it's not gonna kill you if you do a vitalia or a sweet, but yeah, but I wouldn't do a red.

SPEAKER_02 57:25

No.

SPEAKER_00 57:26

Um, I love red onions, but not in a not in a sauce, yeah.

unknown 57:30

What?

SPEAKER_00 57:32

I love red onions.

SPEAKER_03 57:34

Okay, we need to do another thing when we pickle some red onions.

SPEAKER_00 57:36

Oh, we did that. Remember with the salad?

SPEAKER_03 57:39

I must have been drinking too much. I do not remember.

SPEAKER_00 57:42

Yes, remember the blood oranges, and we and we did a fast pickle on red onions. Oh, they were so good with fresh basil.

SPEAKER_03 57:52

Um, on oranges. That's right. Oh, it's a good recipe. Yes.

SPEAKER_00 57:59

So good. Okay.

SPEAKER_03 58:00

We'll have to do it again. We we will convert you.

SPEAKER_00 58:03

Okay, come back. So these are gonna simmer and saute or saute, I guess. Saute for a few minutes. So I have this on medium heat. So we'll just let those hang out for a minute.

SPEAKER_03 58:15

Also helps de glaze the pan because there's a lot of goodness. Well, then we're gonna put wine in there and we're gonna deglaze the pan. And if we've drunk all the wine, I'm sure you have cognac.

SPEAKER_00 58:26

Save, save some cav. Save some cal, yeah.

SPEAKER_03 58:29

Okay.

SPEAKER_00 58:30

You want you want a dry red, you do not want a sweet red, you do not want a white. Um, you could maybe use a white, but it's really gotta be dry. Um, no Rieslings, no Gewertz demeanor, no like Moscato.

unknown 58:45

No.

SPEAKER_00 58:46

Um, okay. Uh okay, so we've got two, well, not yet tomatoes. We've got um four. So we've got two uh mozzarella, two burrata. So we're gonna actually have four different um varieties here. We're gonna take the bazil that Tim perfectly julienned, and we're gonna put one on the motz and one on the burrata.

SPEAKER_03 59:14

Then Wow, you do not skimp on the basil. That is awesome. The basil.

SPEAKER_00 59:20

It's so good. It's so good. Then we're gonna take my homemade pesto.

SPEAKER_03 59:26

Oh, right.

SPEAKER_00 59:28

Yes, and we're gonna do another little taster here.

SPEAKER_03 59:32

No wonder you're smart. Smart.

SPEAKER_00 59:35

It's so good. So my standard pesto is um, you know, all your classic ingredients, the basil, the pine, that's the cheese, blah, blah, blah. But I add a little bit of lemon juice and a little bit of fresh ground black pepper because it kind of, I think, evens out the flavor so you're not so like, oh my gosh, it's so basil and garlic. Um, which I love.

SPEAKER_03 59:57

That's not a bad thing. Yeah, that's but okay.

SPEAKER_00 1:00:00

Okay, so we're gonna do the pesto on two of these.

SPEAKER_03 1:00:05

Oh yeah. Nice, lovely. Uh, what kind of nut did you use? Pine nut for this?

SPEAKER_00 1:00:13

For this one I use pine nuts. Yep. Sometimes I use um walnuts. I've used uh I have one variety where a Sicilian pesto where I use almonds. Um, and actually, I've used um um peanuts. Yeah, oh really. Because, well, because my son is allergic to tree nuts, but he can do peanuts. And so I've done um peanuts with uh in instead of the tree. And and with all the other flavors, you can't really tell.

SPEAKER_03 1:00:47

Yeah, by the by the way, people can think that pesto is always basil. Pesto pesto is a is a mulched paste that that that includes an herb, yeah, a olive oil, um, some nuts and some cheese often. Um, and so offline we were talking about, okay. This is a basil pesto. We were talking about an oregano pesto.

SPEAKER_00 1:01:11

Oregano pesto is phenomenal.

SPEAKER_03 1:01:13

Uh, I have recently made an arugula pesto that is. I want to try that. That sounds very good. It goes great in a potato. That sounds awesome. It because it's not quite as bold as the basil or the oregano. Um, yeah. So just know that pesto can be any leafy green herb plus nut ground down with a little bit of garlic and oil. Yeah, that's beautiful.

SPEAKER_00 1:01:34

I've also done the that curly parsley that we used in the filling. Yeah, I've done a parsley um pesto with no nuts in it just to avoid like not knowing if anyone can't do any kind of nut, then there's just no nuts in it, and then you don't even have to worry about it.

SPEAKER_03 1:01:52

Yep.

SPEAKER_00 1:01:52

Um, so you could do that too.

SPEAKER_03 1:01:54

I often put uh parsley in my pestos regardless because parsley doesn't turn black. Uh uh, because sometimes your pesto it can oxidize and it doesn't look as freshly green as when you originally made it. Doesn't mean you can't eat it, it's fine. But if you want to keep that beautiful uh spring green color to your pesto for a very long time, just put a little bit of it.

SPEAKER_00 1:02:15

That's a good idea.

SPEAKER_03 1:02:15

Just a little bit of parsley. Okay, so look at that!

SPEAKER_00 1:02:18

Yeah, we're going back to our pot here. Throw it off. Oh no, it's so this is that's probably a whole um a whole head. Yeah. Yeah. Hopefully you like garlic. Okay, so we're gonna let that simmer for not too long. Now notice I did not put this in at the same time as the onion because I don't want the garlic to caramelize. I don't want the garlic to sweeten up because it will change my sauce. So we're putting that in at the end. We're gonna do just a couple minutes and then we're adding more stuff.

SPEAKER_03 1:02:49

About a minute or so because you just want to smell it and then so I want to come back to your pesto comment.

SPEAKER_00 1:02:54

Yeah, um, notice I have this in also a freezer safe jar with either a ball screw top or a um airtight top. I like this a lot better. A lot of people do pesto in um ice cube traits.

SPEAKER_01 1:03:11

Yes.

SPEAKER_00 1:03:12

Like, yeah, one, that's not enough pesto, but two, you're getting a lot of air on the pesto, and then it gets a mini thing.

SPEAKER_03 1:03:22

Unless you put a big dollop of oil on olive oil on top of it, but still it's it's it gets it gets fussy then. You know, you just want to unscrew a top, throw a just an insane amount of pesto into whatever dish you're making. Yeah, yeah, right.

SPEAKER_00 1:03:38

So the wine will usually glazed this bit.

SPEAKER_03 1:03:41

Cab.

SPEAKER_00 1:03:42

I would like the cab with that whatever's left.

SPEAKER_03 1:03:44

Oh, see, see, that's what garlic should smell like.

SPEAKER_00 1:03:47

Yeah.

SPEAKER_03 1:03:48

Oh, yeah.

SPEAKER_00 1:03:49

So this is getting pretty brown. Yeah, it's beautiful. So we're gonna give that just about 30 more seconds, and then we're gonna put the wine in there. Turn up the heat just a little bit to let the wine heat up and start to deglaze the pan. Okay, so while that's happening, let's finish this. Okay. Um, tomatoes. Tomatoes. Yeah, that'll go in there. These are these. Okay, so we're coming back. No, bring that back, Tim. Okay, so we're coming back to our roasted tomatoes. So let's put that down. And we're gonna put the tomatoes on top. Yes. There you go. Yes.

SPEAKER_03 1:04:28

You're not you're not joking around. You're not messing around.

SPEAKER_02 1:04:32

Oh yeah!

SPEAKER_03 1:04:32

Hit it with the tomato, hit it with the tomato.

SPEAKER_02 1:04:35

Bam! Bam!

SPEAKER_03 1:04:36

Bam! Bam!

SPEAKER_01 1:04:40

What's that? Muller hammer time.

SPEAKER_03 1:04:42

Yeah, you know, uh yeah, sure. Unfortunately, I couldn't find the parachute pants from the 1980s. But you know what? Like, Bam! Keep going! Bam! Boom! Yeah, that looks awesome. I I just I think you know, food should look beautiful as well as tastes great.

SPEAKER_00 1:05:08

Let's let's pick that up. Let's show. Look at that. Oh, so pretty. Okay, so the last touch with this in a moment. Let me we gotta do the wine in here now before our garlic gets too. Yes. Okay, so about what did I say, a cup?

SPEAKER_03 1:05:27

Sure.

SPEAKER_00 1:05:27

Ish, whatever. Half a cup of thing.

SPEAKER_03 1:05:29

That would be like, yeah, yeah, yeah, yeah. Yeah, yeah, yeah.

SPEAKER_00 1:05:33

About a half half cup of coffee. There you go. Okay. And then we'll turn this up just a little bit.

unknown 1:05:40

I'll open this one.

SPEAKER_00 1:05:42

Yeah, that would your left hand is open, your right hand is not.

SPEAKER_03 1:05:45

So I've noticed, by the way, you have a tomato sauce and a crushed tomato.

SPEAKER_00 1:05:49

Yes, so we're gonna use one um 29 ounce, 28 ounce, whatever it is, um, large of the crushed tomatoes, and then we're gonna use like a 15-ounce. Um, I have a 29, but we're doing half of it because I put the other half in the other batch of tomato sauce.

SPEAKER_03 1:06:05

So that's a texture thing then, or because one is a little pulpier than the other.

SPEAKER_00 1:06:10

The crush is gonna give us some vi some uh some texture. The sauce is gonna be smooth. Yeah, but you want to find sauce that is natural, no shit added. Um, no herbs. That is a technical.

SPEAKER_03 1:06:26

Well, that because you actually it's getting harder and harder. I've I've noticed that when I'm in the supermarket, finding finding a can of tomatoes that doesn't have like some basil in it or some some in it. And it's just like, oh, come on.

SPEAKER_00 1:06:39

Yeah, you want to control the flavor. I use like that's not my field, but I grew. I know that it's organic. I know there's no pesticides on it. That's right. I know it's fresh. And you don't know what's in that can. So like I try to buy stuff that's all natural organic. If you can, the crushed San Marzano's, which is San Marzano, that's the that's the gold standard.

SPEAKER_03 1:07:00

The Italian and actually it does make a difference. I mean uh regular stewed tomatoes, they're fine. They'll they'll they'll work, but uh yeah.

SPEAKER_00 1:07:07

Uh this has nothing. I know it has crushed tomatoes, like the ingredient. Again, turn and look at the back of the ingredients. Crushed tomatoes, period. San Marzano's. That's it.

SPEAKER_03 1:07:17

Yeah, San Marzano. That's it.

SPEAKER_00 1:07:19

That's all it's in it.

SPEAKER_03 1:07:20

They have a sweet, so slightly sweeter.

SPEAKER_00 1:07:23

They are a little sweeter. Yeah. Um, they're it's kind of like the size of aroma.

SPEAKER_03 1:07:29

Yeah.

SPEAKER_00 1:07:29

And the skins are a little uh more delicate than like a beefsteak. Yeah.

SPEAKER_03 1:07:34

So um, and uh actually, I'll tell I'll tell you the difference. Yeah. Uh so this is we're coming up to summer, my favorite time, but but when we get to July or August and you start getting the airborne tomatoes, that's kind of what San Marzano tastes like.

SPEAKER_00 1:07:50

Okay. Yeah.

SPEAKER_03 1:07:56

All right. Why thank you, Kevin? I really appreciate that.

SPEAKER_00 1:08:00

Tim, you have such delicate skin.

SPEAKER_03 1:08:03

But of course, I moisturize three times a year.

SPEAKER_00 1:08:07

Yeah. Oh my gosh. All right. So once you're you've put the wine in and it's come up to temperature, it should start simmering a little bit. We're gonna add the tomatoes. So we've got our one can of crushed. Here crushed, nothing in it.

SPEAKER_03 1:08:30

Dei fratelli. It means of the brothers.

SPEAKER_00 1:08:33

Yeah, it does. Do you speak Italian?

SPEAKER_03 1:08:37

I speak Italian, I speak northern Italian. So no, I use vowels.

SPEAKER_00 1:08:50

And some sauce. Oh my word. Do you really speak Italian? Yeah, I do. Like fluent?

SPEAKER_03 1:08:58

No. Okay. There once was a point in my college years that had I was actually pretty good at it. All I needed was um six months in Italy, and I would have been pretty good at it. And uh it didn't go. Uh so it's pretty much gone now.

SPEAKER_01 1:09:14

Yep. If you don't use it, you lose it.

SPEAKER_03 1:09:16

Right? Yep. Yep. No, that's the pesto.

SPEAKER_01 1:09:20

And I learned one word.

SPEAKER_00 1:09:22

Basta.

SPEAKER_03 1:09:22

Enough. Pasta.

unknown 1:09:25

Cut it out.

SPEAKER_03 1:09:25

That's right. Yeah.

SPEAKER_00 1:09:26

How about manja?

SPEAKER_03 1:09:27

Manja, eat. Yeah, see, the problem with Kate, the problem with Kate, when they were saying pasta, she thought they were saying pasta. And so she was just eating over and over. It's like, okay, I'll eat more pasta.

SPEAKER_00 1:09:44

Okay, so yeah, so your oregano. Then we're gonna add a few more basil leaves. And I'm just gonna throw those in.

SPEAKER_03 1:09:56

Is that out of your garden? That or the basil leaves.

SPEAKER_00 1:10:03

No, the organo is dried. You can use fresh, of course. But my oregano in my garden still looks like death because it's only April.

SPEAKER_03 1:10:12

So of course.

SPEAKER_00 1:10:13

My basil plant is inside.

SPEAKER_03 1:10:14

So that's smells amazing.

SPEAKER_00 1:10:17

Woo! So give that a mix to blend the spices. And then we're gonna cover this and let it cook for just a few minutes before we add the meat back.

SPEAKER_03 1:10:29

Just to let it get happy.

SPEAKER_00 1:10:30

Yep.

SPEAKER_03 1:10:31

Oh, yeah.

SPEAKER_00 1:10:32

And then we're gonna come back to our brusquetta. So the last piece of our brushchetta is we're gonna add some extra virgin olive oil. So let's here, let's move this so we can see.

SPEAKER_03 1:10:45

Can you reveal your secrets as to where you get your um olive oil and and your your oil? Because you know, you got this uh harvest fig, and you've got the caramelized garlic oil, and you've got some other goodness.

SPEAKER_00 1:10:57

So I love this one. This is probably so I've got two favorites cartana, which is imported from Italy, and we talked about all the things on the label. Then the other one is olivelli, which is also imported, but I um the I get this from the brick kitchen. Yeah. So the brick kitchen, if you're in Iowa, is up in Independence, Iowa, and they have um a wall of um extraversion olive oils and balsamics that are infused with different flavors, no sugar added. Um, but it's a fabulous, fabulous olive oil. So we're gonna use their caramelized garlic and we're gonna drizzle it over the top.

SPEAKER_03 1:11:34

So this is a this is a step that I sometimes overlook and and miss because I'm in a hurry. Oh don't overlook it. Actually, it not only does it taste better, it makes the dish look so much better.

SPEAKER_00 1:11:46

And it's and it's fresh because it hasn't been cooked. So you've you're getting that raw punch. Question from the audience.

SPEAKER_01 1:11:52

We have a question.

SPEAKER_00 1:11:53

Yeah.

SPEAKER_01 1:11:53

When you put the um meat rolls back into the sauce.

SPEAKER_03 1:11:57

Getting there. Good.

SPEAKER_02 1:11:58

Getting there.

SPEAKER_00 1:11:59

So we put all of our saucy stuff in the sauce. We're gonna let this cook while we finish our brushetta. So maybe like 10 minutes-ish. Let the sauce hang out. Let the sauce hang out, then we're putting the meat back in. Yep.

SPEAKER_03 1:12:12

And then you put the meat back in and you let it sit there for a long time.

Balsamic Truths And Infused Oils

SPEAKER_00 1:12:15

Yeah, so yeah, so we'll talk about that. Okay, so then you've got balsamic. So balsamic is also this bastardized American thing.

SPEAKER_02 1:12:26

Yeah.

SPEAKER_00 1:12:27

Okay, so look at this. Okay. Ha ha you're American. Okay, look at this. Look at this balsamic.

SPEAKER_03 1:12:35

Look how slow that moves. Oh, yeah, isn't that? Yeah, it's got a cloy cling, it's cloying. It's like it's yeah, it's it's syrup. It's not, it's not vinegar.

SPEAKER_00 1:12:44

And there's, but there's no sugar in it.

SPEAKER_03 1:12:46

I know.

SPEAKER_00 1:12:47

It's turned to syrup because, like a wine, it's been aged in a barrel. It could be cherry wood, it could be walnut, it could be oak. But it's been stewing in a barrel for like five, ten, fifteen, up to 50. Actually, there was um when we were, it was like north of Florence, a hundred-year barrel, and I didn't get to taste it because there was only one left. But I did get to taste the 50-year-old barrel in a in a tour. Like, you want to fall off your chair.

SPEAKER_03 1:13:13

It's good.

SPEAKER_00 1:13:14

It's so smooth and rich and creamy and and bold and and smooth, and there's no sugar in it. That's what a vinegar should be. Now, if you're making a vinaigrette, I don't even have one over here. I do have like a regular red wine vinegar or a balsamic vinegar that is not this, that you could make like a vinaigrette with fine. But if you're finishing a dish, you gotta get this. Now, when you um, you know, the glaze. There's the glaze, the balsamic glaze at your grocery store. That's that's gonna look like this, but it's got 500 grams of sugar in it.

SPEAKER_03 1:13:51

Yeah, yeah.

SPEAKER_00 1:13:52

So they've reduced the vinegar, added a crap ton of sugar to make the glaze. We got a question from the club. Not the same. Yeah, another question.

SPEAKER_01 1:14:01

So, Kelly, you mentioned the infused olive oils.

SPEAKER_00 1:14:04

Yeah.

SPEAKER_03 1:14:04

Do you use them and do you infused olive oils? Do you use them and do you like them?

SPEAKER_00 1:14:09

So tonight we're using the caramelized garlic infused olive oil, which I love. Um I have, you know, mostly I use them on salads or I use them on roasted vegetables. Um, I love using like there's a this sounds weird, but it's a habanero pineapple. It's not super hot. White balsamic.

SPEAKER_03 1:14:29

Delicious, yeah.

SPEAKER_00 1:14:30

So good, but to drizzle that on a salad or drizzle that on fresh roasted vegetables, it's delicious. Um, so there's a lot of flavors.

SPEAKER_03 1:14:39

Have to be careful with infused because sometimes it can they can taste, well, depending on the on the manufacturer, it it can taste a little um chemical y. Yeah. But but you'll notice that's the difference when we're talking about like real balsamic versus the fake sugary. Yeah. Uh I mean, that that'll the glaze will get you in a get you through in a hot in a in a pinch, but when you actually do side by side test, there's there's just no comparison.

SPEAKER_00 1:15:06

I mean, look at that, you guys. Look at how slow gorgeous. Oh my gosh.

SPEAKER_03 1:15:13

Totally uh, by the way, I use quality balsamic as a steak sauce.

SPEAKER_00 1:15:19

Oh, that's a good idea.

SPEAKER_03 1:15:20

With a little bit of uh blue cheese.

SPEAKER_00 1:15:23

Like a barrel-aged.

SPEAKER_03 1:15:24

Yes. Yeah. So you get that and some blue cheese on top of it with a little bit of protein.

SPEAKER_01 1:15:28

And I think it's kind of like real parmesan cheese.

SPEAKER_00 1:15:32

Real or fake?

SPEAKER_01 1:15:33

You don't need much to make a big if it's if it's fresh and if it's real.

SPEAKER_00 1:15:38

Yeah, you don't need much. Yeah, we didn't like drown this. Fresh is good. And then we're gonna do just one of those. Good for you.

SPEAKER_01 1:15:44

Hallelujah!

SPEAKER_00 1:15:45

One little hit of salt. Tiny little hit of salt. And that is our brush getta. So we're gonna take these. Actually, let's see.

SPEAKER_01 1:15:54

Let's what do you need?

SPEAKER_00 1:15:56

Go. We're gonna, well, I'm gonna go back over here.

SPEAKER_03 1:15:59

It looks so beautiful. I'm sorry, I'm just gonna.

SPEAKER_00 1:16:02

You're leaving.

SPEAKER_03 1:16:03

No, no, no, no.

SPEAKER_00 1:16:03

Oh, you're showing. Sorry, I didn't show. Thank you. Look at that! How beautiful is that!

SPEAKER_03 1:16:10

Gorgeous, yeah.

SPEAKER_00 1:16:11

Okay, so we're gonna take. Oh, wait, let's do. I want to do, we're gonna do these in stages. This first one, Mott and Basil. So this is our classic. Can you hear the crunch? Yeah.

SPEAKER_03 1:16:29

Okay. Oh, for me? Okay. I because I'm on camera.

SPEAKER_00 1:16:33

Okay, yeah.

SPEAKER_03 1:16:34

That's right. Okay. This is where it all starts falling on my shirt.

SPEAKER_00 1:16:39

Lean over.

SPEAKER_03 1:16:40

Which is I wore glass. Yeah. The sweetness of the tomato, the tomato. And the basel. No oregano on this one though, but still.

SPEAKER_00 1:17:03

Okay, let's go. Sorry, I don't have enough, but here's a couple to start you guys. Yeah.

SPEAKER_03 1:17:11

Oh wow.

SPEAKER_00 1:17:12

Okay. So let's stay with the basil, because I want to compare the barata. So we've got everything is the same here, but we've got instead of the moths, we've got the barata. You're hungry, right?

SPEAKER_01 1:17:34

Oh yeah.

SPEAKER_00 1:17:37

You know, I did find the barata at high V. Yeah, locally. Um.

SPEAKER_02 1:17:44

Okay.

SPEAKER_03 1:17:50

I find in my opinion, it's a mouth texture of thing. That is so, it's so great and it's so good. Creamy. In terms of obviously the overall palette, the flavor is the same is the same. But the the feel in the mouth is just so much more luxuriant.

SPEAKER_01 1:18:14

Yeah, let's get the meat in. Okay.

SPEAKER_00 1:18:17

Yeah. Okay. Yep. Okay, so your meat's been hanging out here. We're gonna turn this down to low. Give this a stir. I'll just get another one.

SPEAKER_03 1:18:36

Freshness always wins out, doesn't it?

SPEAKER_00 1:18:40

Yeah, I got it. Hey, hey, give your sauce a stir.

SPEAKER_03 1:18:45

You want to make yourself useful.

SPEAKER_01 1:18:48

If I haven't yet tobody's coaching.

SPEAKER_03 1:18:54

No, I know. But it really if it's the company that's driving me.

SPEAKER_00 1:18:59

Woo! Okay, turn that down. And then we're gonna take each of the bracioles and we're gonna just nest those into the sauce.

SPEAKER_03 1:19:11

Oh. Thank you very much.

SPEAKER_00 1:19:13

So this is really like the meat in the sauce, you know. Like for a marinara, you've got a lot, at least my grandma's marinara, we've a lot of meat. And um, we didn't put any meat in the sauce, but now the sauce is also gonna get infused with the bracciole meat and and all the goodness in there.

SPEAKER_03 1:19:33

Um which by the way, and then the vice versa. In terms of leftovers, that will make the best pasta sauce you've ever had in your life.

SPEAKER_00 1:19:42

Yeah, yeah. And you know, it's it's interesting the the sauce conundrum, not conundrum, but like argument of people from like New York, New Jersey. They're usually not all of them, but a lot of them are from Sicily.

SPEAKER_01 1:19:57

Yep.

SPEAKER_00 1:19:57

And so they put like pork ribs or spare ribs in their sauce.

SPEAKER_01 1:20:02

Yeah.

SPEAKER_00 1:20:02

My family's from Tuscany, we do not. We put different meats in our sauce. Um, so again, like you think of the Chicago, Texas thing, it's just regional, but like they're all good. So this is actually gonna be much different than my marinara because we've got the steak in there, which does not go in.

SPEAKER_03 1:20:19

What confuses me as a as a Canadian? Uh there are people on the East Coast who call this call this um gravy. Yes, yes, yes, it's like well to me, gravy is a brown sauce, and so it's like what uh uh But that's an East Coast thing.

SPEAKER_00 1:20:36

That's an East Coast thing, yeah.

SPEAKER_03 1:20:38

I love gotta love my gravy, yeah. Oh, yeah.

Cowbells In Mahler And Concert Chills

SPEAKER_00 1:20:42

Okay, so we have one more thing to talk about um with Mahler. We've we haven't talked that much about Mahler. Um, this.

SPEAKER_03 1:20:49

Oh, the cowboy, okay. Give that to me. So it's so um I I as I spoke earlier about Mahler writing about really deep existential things like what is paradise, what is what is heaven, you know, what is death, what is life, and somehow translate that into his music. So we already already know that this symphony has a huge hammer, right? Which is you got you just gotta come just to hear that.

SPEAKER_02 1:21:21

Yeah.

SPEAKER_03 1:21:21

In the percussion, he also uses cowbells. So um, when he's writing for cowbells, his idyllic scene of growing up, because he um he would write his symphonies during the summer when he was in the middle of the Alps, and he had his sort of summer retreat, and to him, an idyllic, heavenly picture was being in the Alps and seeing all the livestock on the side of the mountains gently.

SPEAKER_01 1:21:50

Oh.

SPEAKER_03 1:21:51

So every once in a while you will hear in this symphony, you will hear the cowbells, and it's not like a hockey game. It's it's it's it's used to depict the sound of all this lovely livestock and and all this life in this idyllic setting, and that to him is the sound of heaven.

SPEAKER_00 1:22:15

Oh, that's really sweet. That's not what I thought you were gonna say.

SPEAKER_03 1:22:19

I know I I can still surprise you. I love it.

SPEAKER_01 1:22:23

That's why your insights are so cool.

SPEAKER_00 1:22:29

Okay, so I asked um AI for questions to ask the maestro about Mahler. Okay, and I wanna I wanna just I'm not gonna go through all these, but I wanna ask you one of these.

SPEAKER_03 1:22:45

Sure.

SPEAKER_00 1:22:45

Um, let's see. We talked about that. We talked about that. Okay, in Mahler 6, yes, what moment in the concert do you get chills?

SPEAKER_03 1:22:59

Ah, that's a really good question. Uh, the fourth moment. Uh like so so many of his symphonies, it's all about the journey from life to the afterlife. And so the most apotheosis, the most, the most sublime moments happen at the end of the symphony, not at the beginning of the symphony.

unknown 1:23:18

Okay.

SPEAKER_03 1:23:19

And they happen to be punctuated with this thing here. The grand climaxes, which have the most musicological and most most symbolic meaning, okay, coincide with this thing. So you so if you come to the concert, just just just wait for the percussionist to wait to lift this thing and go, oh, it's a Tim moment coming. There you go. Yeah. See? You got visual aids as well as so two concerts.

SPEAKER_00 1:23:51

Saturday night, Cedar Rapids at the Paramount, Sunday, Voxman um in Iowa City. And you can get tickets at artsiowa.com, orchestra iowa.com org. Or.org.

SPEAKER_03 1:24:03

Yep.

SPEAKER_00 1:24:03

Um, but just Google Orchestra Iowa and and it'll it'll get you there.

SPEAKER_03 1:24:07

Yep. Um and it it's actually personally important to me because uh it's like I said earlier, it's not very often you can do these symphonies because of the deficit of either financing or talent, and we've got both uh for this particular concert. So excited.

SPEAKER_00 1:24:23

Yeah, that's awesome. Okay, so last question. Yeah. And then we're gonna show you our plate of finished racciole.

SPEAKER_03 1:24:31

Ratciole. Yeah, I love it.

SPEAKER_00 1:24:33

Just one thing you want the audience to know about either Mahler Six or the orchestra that we haven't talked about yet.

SPEAKER_03 1:24:40

Oh, well, I think with oh, that's uh I know that's a loaded question. That is a very loaded question. Um, I I don't think I can I I can um articulate really clearly enough what playing a Mahler symphony means to me personally and to the orchestra personally. Um so much of our culture is you know it is just about sound, you know, you know, when you when you listen to your top 40, it's to give you pleasure, and and this will give you pleasure. Um, but music people are not accustomed to listening to music that has a deep spiritual meaning.

SPEAKER_00 1:25:15

Well, okay, so let me interject.

SPEAKER_03 1:25:17

Yeah.

SPEAKER_00 1:25:17

How will they know there's a deep spiritual meaning if they don't come to your insights? So insights, Tim talks about like like this, what he's talking about now. Like what is what is the composer thinking and feeling and experiencing in his life when he's writing the the piece. But if they don't go to insights, how will they know this?

SPEAKER_03 1:25:36

Unless they they Google it. Um they're not they're not going, but here's here's the thing, unless unless they live with it and they go see here's here is the challenge of classical music, because it's not intended to be consumed and understood uh quickly.

SPEAKER_01 1:25:53

Okay.

SPEAKER_03 1:25:53

You know, I mean people will listen to a Beethoven symphony 20, 30, 40, 50 times throughout their entire life, and they get new meaning out of every time they listen to it. And it's the same thing with uh um it's the it's just the same thing as uh you know, familiar familiarity will will bring more enjoyment, sir. But uh knowing more about the music will also just enhance your understanding of it.

SPEAKER_02 1:26:23

Okay.

SPEAKER_03 1:26:24

And the thing is about classical music, which is on such an epic scale, I mean we're used to listening to music in three-minute sound bites. This this symphony is an hour.

SPEAKER_00 1:26:32

Yeah, yeah, yeah, yeah.

SPEAKER_03 1:26:34

And so you you need a little bit of understanding to know what you're getting into. Uh, because if you go in cold, you're gonna walk out missing the point. And uh that's really unfortunate because once you know what the point is, it's the one of the things. But you might still feel like you'll oh you'll you'll definitely feel all all all music is about emotional action release and all that sort of thing. But if you're not uh but it but if you go in cold and you don't understand the meaning behind it, yeah, you are not it, you're not even scratching the surface of what it's intended. And I also just want to thank uh David Lawrence and Melissa for underwriting this. It takes uh very special people to step forward uh to sponsor programs like this because hey, it's it's easier for us to program a Beethoven 5 or a Beethoven 9th symphony, a Mauler symphony, that's that's a very rare thing. Yeah, and it's a very rare gift to the community. So that's what I'm trying to say.

SPEAKER_00 1:27:29

Very awesome, very awesome. Okay, let's finish this.

SPEAKER_03 1:27:34

Okay, racciole time. We get to cut into this thing and see what it looks like.

SPEAKER_00 1:27:37

We're gonna cut into this thing. Let's see.

SPEAKER_03 1:27:43

Do you want me to um where's the uh here? That's one. Do you want me to um here? I will take the sauce and I will show the audience. That's all right. Okay, I'm gonna take that out and then I'll come back with you. Okay, why don't you take that out now? Then I'll show the audience what how I'm gonna put the sauce in first. So let me show. See how thick that sauce has turned out too? It was quite runny when we began with it, and we have that the braccioli in the middle, so it's really reduced and it's got this lovely thick consistency.

SPEAKER_00 1:28:26

Yeah, so you that which is why you want to keep the top on it so that it doesn't dry out. Okay, so I'm gonna come back here and get some of that sauce off.

SPEAKER_03 1:28:35

Oh yeah. gonna put a paste on the bottom. Ah and then oh I know I see what's coming. I see what's coming.

SPEAKER_01 1:28:44

Yes. Okay.

SPEAKER_00 1:28:46

A little swirl. And then let's get the meat and we're gonna come over here with the meat. Whoops and cut it in half.

SPEAKER_01 1:29:02

How long is that cooked for?

SPEAKER_00 1:29:04

So I've had this cooking for about an hour and a half.

unknown 1:29:08

Okay.

SPEAKER_00 1:29:09

Um thank you. And so you what what we just put in, you want to let it simmer for at least an hour from when you first put your your meat in there up to three hours. Now obviously three hours is not like you want to eat dinner tonight. So an hour will be fine. But the next time you make this maybe aim for two hours and and see if you can taste the difference. Okay so here's the inside of our meat. So it's still since it was low and slow it's still a little bit pink on the inside which I love. Like I don't want well done meat. I love rare meat. So if you don't like maybe let it cook longer.

SPEAKER_03 1:29:49

That's amazing.

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SPEAKER_00 1:29:50

Yeah and then look at that look at that and then there is our broccoli I hope you guys had fun and learned a crap ton about cooking and music. Maestro Tim from Orchestra Iowa Kelly with Gia's Italian Kitchen please go find both of us uh oh on go find both of us on social media Orchestra Iowa Gia's Italian Kitchen like comment share all those things so that we can both spread and grow right sure what are you gonna do with that no I'm just gonna make sure you're you're coming to the concert right yeah yeah yeah yeah there'll be lots of joining lots of eating and lots of applause all right cheers woo goodnight go way to go guys uh let's see I'm trying to turn it off hi hi out there