If you want to extend Jamie & Marcella beyond six episodes, I don’t think anyone would mind. She really is the “Italian Julia Child” and she deserves an entire series on her own. Just sayin…

@gerardacronin334

11 ай бұрын

Yes please!

@LeilaleilaZ

11 ай бұрын

I would devour a whole series of this!!

@julioantequera541

11 ай бұрын

Yess

@karenholley8356

11 ай бұрын

Jamie and Marcella, the full-course series! We want to see it all!

@blueeyedbehr

11 ай бұрын

i totally agree, and hope you will try more of her recipes.

Seeing clips from older videos really shows how much you have learned as a chef, congratulations on your progress Jamie

Ricers/food mills are the bane of my existence-I worked in a donut shop where we had to rice five pounds of potatoes every morning for the following night's dough. Also, I'm adding my vote to the commenter who said they'd be up for more than six episodes with Marcella. She's got a lot to teach!

@2degucitas

11 ай бұрын

Potatoes in donut dough. Interesting.

@Imbatmn57

11 ай бұрын

​@@2degucitasthere's potato rolls too, its just a useful starch.

@JRiddelle

10 ай бұрын

@@2degucitas There's a semi-well known American donut chain called "Spudnuts" that specifically makes donuts with potato flour instead of regular flour. Honestly they turn out really good.

@ivyrose779

9 ай бұрын

Spudnuts are soooooo good!!! We used to have one in my town and I’ve missed it ever since they left.

Anyone else so proud of how far he’s come with his cooking?? Makes me want to start making more meals at home. Also the name I thought of for the food mill is Millie. Millie the food mill.

This sauce has been a staple in my kitchen for years!! It’s a crowd pleaser, so easy, and so quick. It does taste better with fresh tomatoes, but I don’t ever even mess with all that. I just use a can of whole peeled San Marzano tomatoes and mash them in the pot as they cook

@julieg46

11 ай бұрын

Yeah, whenever we buy canned tomatoes, we check furtively over our shoulders to see if anyone is watching then put like...every can of San Marzanos they have in our cart.

@liger04

11 ай бұрын

@@julieg46 I'm pretty sure that's the norm where I live. A lot of places insist they sell San Marzano tomatoes, but they never have them in stock, so they encourage stocking up. I mean, it's good so it's not like I wasn't going to buy a bunch...

@radishfest

11 ай бұрын

I've still got some canned San Marzanos and this sauce seems too nice not to make, would you recommend taking the seeds out with a sieve? I don't have a ricer. SMs are supposed to have less bitterness in the seeds anyways... is it worth the (tiny) extra step?

@julieg46

11 ай бұрын

@@radishfest I'm just a regular home cook, but I do have a sensitivity to bitter flavors, and we've never bothered taking seeds out of a can of San Marzanos and I've never noticed any bitterness in our red sauce.

@radishfest

11 ай бұрын

@@julieg46 thank you! Definitely making this sauce today 🙂💜

congratulations on discovering Marcella! Her recipes are amazing.

Really looking forward to this series! I hope you'll give Creole/Cajun food a nod in a future one; I highly recommend Chef Paul Prudhomme's Louisiana Kitchen.

@Hiphop618

11 ай бұрын

As someone from New Orleans I approve this comment :) I recently made his chicken etouffee and also his pralines. I brought the pralines to work and they were a massive hit with my coworkers

Oh yum! I adore gnocchi, yours look divine, Jamie! My mom used to make the best gnocchi, I wish I would've paid better attention to her recipe (in her head of course) but I also thought I'd have more time with her. She was a phenomenal cook, I miss her every day. Keep rockin', you're getting to be such a pro. 🙂

@antichef

11 ай бұрын

❤️

I bought the food mill attachment ("fruit and vegetable strainer") to the Kitchen Aid (aka "Silver Fox") mixer. WONDERFUL thing. In fact, I just donated my old food mill to Goodwill today. Meanwhile, I make loads of sauce with our garden tomatoes...so maybe you don't need one if you're just making a limited quantity. BTW, too many seeds in tomato sauce can make the sauce bitter. Good call!

@alexandresobreiramartins9461

11 ай бұрын

Maybe the only way I would consider using a food mill. The non Silver Fox one is too much trouble. Like the tomato shit, just puree the tomatoes (skin and all) with a blender or stick blender, and then pass them through a fine-mesh strainer.

@christopherkarr1872

11 ай бұрын

@@alexandresobreiramartins9461 Any high-powered blender (or any stick blender) will destroy the seeds and cause at least *some* to come through the strainer, and/or impart the bitter flavor compounds to the tomato prior to straining. The classic method is to pass the tomatoes through a fine mesh and make what's called passata, similar to what Jamie did here, leaving the seeds and the most fibrous flesh bits behind.

@johnbelville4566

11 ай бұрын

@@christopherkarr1872 But then why not remove and discard the seeds before cooking the tomatoes? Then you can use the immersion blender and don't have to strain them

@christopherkarr1872

11 ай бұрын

@@johnbelville4566 That's a solid point. I suppose my best answer to that is, 'because canoeing that many tomatoes is a huge time expenditure in large batches.'

@oddache4357

11 ай бұрын

You got the thingy with the holes upside down!!! Turn it!!! 😂

Dude I'm literally so thrilled you're tapping into this cookbook. It's one of the best in the world! She really knows the best way to treat ingredients. I learned so much from this book. 🙌🙌🙌 Make sure you try that sausage and cream sauce mmm. And the frittata!

@jessicapollie

11 ай бұрын

Oh yeah and the raw aglio e olio is crack

Im Italian and I can’t tell you how proud I’m of you , on succeeding on making gnocchi at your second try ( I laugh so hard 😂on your first attempt) and about the sauce yes is like the lady bf me said is a daily thing ! However if you substitute the onion with garlic and basil is way better!!!! Ciao bello!!!!

@bekindfox

11 ай бұрын

Brava Vittoria, giusto! (My daughter's name is also Vittoria) 🙂

@flanamac7993

11 ай бұрын

Actually, I'm Italian, too and you really should try this sauce. It's in a class by itself. Taste it first, before you replace it. And yes, tomato with basil and garlic is very good. But This sauce deserves to be made.

@Notinnedfish

11 ай бұрын

Yeah and swap The butter for olive Oil please

@iafozzac

11 ай бұрын

Ma chi fa la salsa col burro?

@bekindfox

11 ай бұрын

@@iafozzac gente che sta in Ammerica! ;-)

time-saving hack: use dried potato flakes and flour mixed with enough water to form the dough.

Unlike Steve the processor, I think you nailed this one right out of the gate with Millhouse. :)

I generally don’t let my son watch tv or electronics, he’s 3 and loves watching your videos with me. He calls you cooking guy! Love the content.

Did anyone else gasp when Jamie hit the bowl and food mill making it topple over... It's amazing how invested I get while watching him in his kitchen cooking for our enjoyment!

I think I'm gonna have to try that. Word of advice on the tomatoes - if you're going to cook them anyway, canned is almost always better than fresh unless you're getting them from a farmer's market. Tomatoes, like most berries, don't ripen particularly well off the vine and tomatoes that go to a grocery store have be picked under-ripe so they don't rot on the shelf.

@1flash3571

11 ай бұрын

Uhhhh...It seems you have NEVER tasted ripe tomatoes or berries right off the vines.......

@wpc456cpw

11 ай бұрын

@@1flash3571you misread i think

@histfictfan4460

11 ай бұрын

@@1flash3571 I think @collingsa has absolutely tasted tomatoes and berries at peak ripeness and is saying that anything sold at other than the farm is picked before it's ripe, over-refrigerated, and suffers in taste/quality. The problem is that if you live in certain climate zones, like NE US, you are only going to get vine-ripened tomatoes during the summer (frankly, the time of year I'm least likely to make a pot of sauce, and the best time to eat tomatoes off the vine, unrefrigerated, in all their naked uncooked glory). I've been making this sauce for years, and it's the only time I shell out for the real deal San Marzanos- in the can. The quality and flavor is very consistent, and I don't need a mill. And yes, if you are going to simmer it for nearly an hour, you won't discern the difference between fresh and canned.

@yeshummingbird

10 ай бұрын

"Tomatoes, like most berries, don't ripen particularly well off the vine" ... I want to know what tomatoes you're growing. Because it's well known among Gardeners that "vine ripened" is an absolute scam, because Tomatoes are one of the few you CAN pick early and leave on your counter to continue ripening just fine, because they ripen from the inside out and DON'T stop just because you've picked them. The reason grocery store Tomatoes taste like shit is because they sell shitty varieties to begin with, that are bred for travel and stand stability OVER flavor. Canning tomatoes are rarely the same varieties and have more flavor as a result because they don't NEED to travel or be produce-stand stable. The same goes for most conventional produce stand vs canned vs frozen veggie / fruit varieties.

@1flash3571

10 ай бұрын

LMAO......You are ignorant. Why do you think there are berry farms that allow people to PICK the berries and then sell them by the pound or kilo, or per basket, etc?????? You have no freaking clue.

I love Italian food so much, excited to watch your journey with it.

@LilyAmongThorns

11 ай бұрын

I hope he can do a big series like he did with Julia’s recipes

Yep, it's that look I love to see. When you are making seven different dishes to build into a final composition, the time, the money on ingredients....your expectations are: it better be damned good! But when you take some common ordinary ingredients and a small investment of time and put them together in such a way that you can't believe how good it is - that's the sweet spot. We can see it on your face. Our tomatoes will be vine ripe in about 6 weeks, can't wait to try this with heirloom home grown. Yum.

😃👋 When the Tomatoes went flying out of Millhouse though...😂😂

@Knightowl1980

11 ай бұрын

As soon as he put the mill on the bowl I said to myself this is gonna be a disaster. I knew it was gonna topple

@nikkihayes9236

11 ай бұрын

@@Knightowl1980 💯😂 And totally relatable on my end...

I always use baked russet potatoes for gnocchi and add an egg and a bit of ricotta. Thats how my grandma from Naples made them ❤

Let me just say I’ve made it both ways and making it with a big can of san marzanos is like 2-3x better most of the time, and so much easier. Make it most weeks, it’s so simple.

Does anyone (or everyone) click thumbs-up before watching Jamie's videos? This ep deserves two. I would only add that Julia herself looked down on Italian cooking, which she never accepted as a true cuisine. What she saw as a lack of fine technique reduced it to "peasant food", as she called lasagna. She once made a (dreadful) lasagne a la Française on her show. It caused an outpouring of rage, was deemed a near-scandal.

NOW you're speaking my language! (not so much TK) Took a one week intensive with her in the late 80s at Peter Kump's NYC Cooking School. She's a treasure. Excellent choice. A weird one - mussels and potatoes by Marcella

i think you are using the part while the holes of the food mill upside down creating a hole space for the tomato instead of them getting pressed through

@mirandahoffman-giles9655

3 ай бұрын

That’s what it looks like to me, too. You want the “bump” part up - so convex and not concave.

People eat the onion by itself with bread. Delicious..

The second those tomatoes spilled on the counter at 3:25 I was yelling at the computer "NO JAMIE, THE TOMATOES ARE HOT JAMIE!"

I may be a Philistine but I use canned crushed tomatoes to make this sauce. It's delightful.

@prcervi

11 ай бұрын

it's a lot faster too

@phiacraft338

11 ай бұрын

Thanks for the tip

@LilyAmongThorns

11 ай бұрын

But then you don’t get to use all the delicious tomatoes from the garden! I have a few cherry tomato plants….maybe cherry tomato sauce? 🧐

@prcervi

11 ай бұрын

@@LilyAmongThorns do you have any strong suggestions about how to stop the local insect population from ruining my tomato crop again?

@overlordfemto7523

11 ай бұрын

@@prcerviook at them everyday and pick off the bugs.

So I just put my tomatoes in a Blend Tec and puree them skins and all. Then I put the juice through a chinois that has a wooden stirrer. Got it from my grandma when I was 10 and started canning. No peeling or seeding as the mesh is fine enough to keep everything out except the tomato puree/juice. What is left in the chinois goes into my compost.

My grandmother called that a "mouli". My mother and each I had one. Mine was used for baby food (yes, I made my own baby food for my babies), Italian tomato/spaghetti/pasta sauce, and homemade apple sauce.

@CarloAnardu

11 ай бұрын

It was probably a contraction of Mulino (the italian name of the mill).

@onemercilessming1342

11 ай бұрын

@Carlo Anardu Or French "moulin". Since my family is part French, I'll go with "moulin". (Yes, "Moulin Rouge", or "Red Mill".)

@lisakalfus4706

11 ай бұрын

​@@onemercilessming1342In this case, a wind mill, for grinding wheat(?)to make flour.

@onemercilessming1342

11 ай бұрын

@@lisakalfus4706 Look up the history of the Moulin Rouge.

@CarloAnardu

11 ай бұрын

@@onemercilessming1342 makes sense

I haven't laughed this hard during an episode in a long time.

I make this recipe in a wide shallow pan with the onions cut side down so they get really good caramelization which enhances the flavor. The pan also helps speed up the process of reducing the sauce. Great video!

They sell little gnocchi boards that have grooves and are so fast to use.

Also your mill is ridiculous and the bowl keeps rolling anyone who cans tomatoes is screaming right now 😂 loving it

As an italian guy, hearing "gnocchi" pronounced correctly instead of g-nocchi is very refreshing and satisfying!

I've made this sauce several times and it's always delicious. The beauty of good simple recipes!

If you buy canned whole peeled Tomatoes, I suggest, Mutti.

I love that damn tape measure. I have the exact type in my kitchen junk drawer but I never use it. I use a broken yardstick instead from a defunct furniture store. Forget the food mill Jamie, name the tape measure!

Please make this into a series and cook more of her recipes. I'd love to see more italien cooking.

Since you are doing other "Julia Child" type chefs, let me recommended you check out Doña Petrona, Argentina's version. My grandmother and mother regularly cook from her books. She was huge in the 50s and 60s in Argentina.

The noise I made when you knocked over the food mill was ungodly loud lol. I love it though...these real moments. I still think about when you accidentally smashed the little snail all the time, and the one time you got your apron caught in the drawer handle during your outro. Unplanned moments are the best kind!

everything is coming up millhouse.....or at least millhouse is coming up millhouse. Perfect name 10/10

Where I come from - which is the far west of Germany - the food mill is called "Flotte Lotte" which loosely translate to "fast Charlotte". Lotte is an abbreviation for Charlotte. So, there's your name for it ! 😁

My name is Marcella. I am highly in favor of continuing this series, especially if you scream my name, I mean, her name like you did at 9:18

These looked beautiful. This is a recipe I will have to try. My favorite gnocchi was made by an Italian American friend of my folks. She just passed away at the age of 103 a year ago. I called her gnocchi “Heaven’s Little Clouds.” And your finished dish looks as if it may have been right up there with hers! ❤

Make her pesto by the mortar method next it’s unreal

I have made that famous sauce after seeing it all over the internet, and was surprised that is was so good and so easy.

9:16 Your sheer joy is infectous man!😊😊😊😊

I’m not Italian but I luv to cook Italian food! This is exactly the way I make my tomato sauce but with the addition of oregano n basil. It’s 10/10! ❤️

oh gnocchi al pomodoro, they looked gorgeous, I almost smelled them here in Italy! Well done Jamie!

In Egypt they grate the tomatoes, leaving just the outside skin rather than all the hassle of boiling then skinning

I like to call Marcella Hazan's cookbook "the last Italian cookbook you'll ever need." Her meatballs are amazing. You need to try her ossobuco. Same for her eggplant parm (although I've simplified it over the years). Her tomato sauce is superb. I also use the Romas, they work just fine. I add some tomato paste at the very end because the one thing that's inferior about this sauce is the color -- I want my tomato sauce to look red, dammit. And I also like the extra kick of tomato flavor. BTW the food mill is unnecessary if you have an immersion blender.

3:06! More names for Jaimes kitchen yay! Welcome to the gang milhouse!🎉🎉🎉🎉

Jaime and morning coffee! Fabulous way to continue this bleak overcast day in Los angeles! Buongiorno!!

Mr. Miller the mill is called "flotte Lotte" or "Pasiersieb" in Germany

“I should’ve just picked up a ricer” Lesson learned, my friend ❤

Jamie, I love that you seem to have found your niche and moreover, it appears that you love what you do! Rightly so, because you do it so well while entertaining your audience! It's got to be a great life!🥰

The clap back in the middle of the video was ICONIC

This is my most loved cookbook of all time. I learned to cook from it. She breaks everything down in simple steps. I love it so much. This was the recipe that converted me. My son is 17 and he can make this (and often does).

@christinewarnaar-bates3494

11 ай бұрын

I have an old loved cookbook as well - one of the first Canadian Living cookbooks - a 100% success rate with their recipes. It makes such a difference with a well written cookbook. It’s a skill

@LilyAmongThorns

11 ай бұрын

@@christinewarnaar-bates3494 I’ll search for this, thank you❤️👍🏼

Marcella Hazan is a great call. Looking forward to seeing what you cook up!

I use a 28 oz. can of Cento whole tomatoes 90% of the time. Not even San Marzano, though they sell those, too. I'm going to make some tomorrow, which I'll eat with cappellini or cavatappi (De Cecco).

she looks almost exactly like my italian grandma omg - and tomato sauce - bringing back so many memories

I've made this sauce quite a few times and it's always fun to see someone discover it! I'd also give her bolognese sauce a look, it's a classic as well.

I've made a lot of fresh tomato sauces but when I made this one I was sent to heaven. The butter and onions makes it so sweet.

Her smothered onion sauce with parmigiano and balsamic is literal heaven. I just thought you should know.

I’ve said it before but I’ll say it again; I love when you hear sirens and say “I hope everyone’s ok.”

I couldn't wait for you to take on some Italian cookbook! I'm Italian and I'm not ashamed to admit I had never heard of Marcella Hazan before, but you got me curious and I think I'll buy her book. Anyway, welcome to Italian cuisine, where you only need a handful of ingredients and easy peasy cooking methods to get the best tasting dishes.

My 70 y/o mother wants this onion article! She won't stop talking about it! How dare you reference an article and not share it!? 🤣

@rachilita

11 ай бұрын

It's killing me. What onion article!?

Patti Jinich has a recipe for alphabet soup. It’s a beautiful tomato broth soup (like fideo), and I thought I wasn’t a fan of tomato. Fresh tomatoes cooked down are so incredible. I’ll try this tomato sauce next weekend.

I just finished watching the TK series. This is kind of a hilarious change of pace difficulty-wise. You didn't even have to spend an hour making a single tbsp. of brunoise.

Just needs fresh basil. Looks delicious!!

I’m excited for this series!

I enjoyed this so much that my eyes leaked. Imo, nothing is better than a home made tomato sauce that includes onion and Butter.

Her book is fantastic. I always go back to her sausage with caramelized onions, peppers, and tomatoes.

This was brilliant. I’d love a series of Marcella ❤

oh I am so here for this!

YAY A NEW COOKBOOK

I think its always cool when you produce your own memes. Vanillaseeds, gnocci, go on Jamie! 😄

Please please please a FULL series of this!!!!❤

I love this!! Genuine Italian food is amazing!!

Thanks for always making me laugh and for keeping a smile on my face the entire video…each and every time!

Bravo to the new series...love Italian food!

the recipe that made me notice her was "sausages and cream sauce" page 201, when my husband made it for me, after we'd bought the book for a whopping $3.00 from the garage sale across the street. i've made it many times since with different types of sausages, and it is always delicious.

yay more retro stuff!

"Nnnngyucky. Ngyucky." I'm dying. I mean, I definitely can't say it correctly myself, but that part just killed me.

Wow! You’ve come a long way😄 Congratulations Jaimie!

I’m so excited! I was one of the many people who recommended Marcella to you quite a while back. I’m thrilled that you chose her and her classic Essentials book. You’re in for a treat!

I remember being a child at my grandma's house on a sunday morning while she was doing exactly the same technique to get the shape of the gnocchi with the fork. The whole wodden table was full of gnocchis. Beautiful memories

She is one of my favourite!

Well done Jamie! Excellent entertainment and cooking as always 😂

I LOVE this book choice!

Excited to try this soon!

Love seeing the older videos and how much you have progressed while also retaining all that wonder and curiosity and chill vibe. It gives me joy

yummo..looking forward to this new book 😋

Italian cooking! my favourite foods, I would sit forever and watch you do more with Jamie and Marcella!

Oooooo I love that cookbook! I have been using that book for a decade.

Being a cooking gadget nut, I looked up 'gnocchi paddle' and just bought one for $10. Understand, I've never made gnocchi before, but Jamie inspires. Plus I've made this tomato sauce (best quality canned tomatoes - no BASIL!! - just tomatoes) a bunch of times and it's fantastic.

Looking forward to more recipes from this book

This looks amazing

More more more episodes with her cooking please and thank you!!!

I am SO excited your doing Italian and pasta, cause I know you got this, my fav!, italian cooking makes me happy lol!