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Bald Chef of Bergamo
Приєднався 29 кві 2017
Bald Chef of Bergamo shows you how simple it is to make great food. You don't need to be a great chef to make great food! You too can prepare great dishes with little preparation.
Good Eats and Hot Treats!
Good Eats and Hot Treats!
New Focaccia
Great fluffy focaccia, with an easier and faster method to making the dough. Create fluffy and flavorful focaccia at home. Perfect for just a snack, to make sandwiches with or to accompany a great Italian pasta dish.
Переглядів: 178
Відео
Soft Pretzels - Philly, Pizza Pretzels and Pesto Bites
Переглядів 12110 місяців тому
Perfect for a dreary weekend, finger food for a party or something special for the Super Bowl. These are easy to make and certain to be a success at the party.
Transplanting Basil
Переглядів 77Рік тому
Build your own herb garden. Take one basil plant and propagate it into many plants to build your herb garden. Simple and great way to have plenty of basil for the summer.
Black Midnight Devil’s Food Cake
Переглядів 211Рік тому
This is more for fun for the family. Guest Chefs Grandma, Celeste and Michi. Excuse the lenghty descriptions, but great to see the family getting together to make my favorite cake that my grandmother used to make. Black Midnight Devil’s Food Cake & Icing Cake ¾ cup shortening 1 ¾ cup sugar 3 large eggs ¾ cup cocoa 1 ½ cup hot water 2 ¼ cup flour ¾ teaspoon salt 1 ½ teaspoon baking soda ¾ teaspo...
Italian Egg Drop Soup - Zuppa di Stracciatella
Переглядів 2622 роки тому
Bald Chef of Bergamo brings you a simple soup with great flavor and history lesson on the famous Stracciatella gelato.
Oyster Crackers and Kale Chips
Переглядів 1152 роки тому
Bald Chef of Bergamo provides you some ideas for quick and easy snacks. Lovely and somewhat healthy! A great snack for the Super Bowl or just for an afternoon. Spice up your meals, lunch or just fun get togethers.
Stuffed Artichokes
Переглядів 3572 роки тому
Going back in time for this recipe. Recorded it just before the pandemic and lost track of it, but thinking about it this weekend. Why not make some stuffed artichokes this winter. Nice addition to a dinner, finger licking good. Bald Chef of Bergamo - good eats and hot treats!
Chicken Cacciatore
Переглядів 1303 роки тому
Bald Chef of Bergamo brings you great comfort food. Chicken Cacciatore, pollo alla cacciatora. Easy to make, simple ingredients, packed with flavor. Good Eats and Hot Treats! Ingredients 5-6 chicken thighs/legs 2 diced bell peppers 4 diced celery stalks 5 diced carrots 1/2 bulb of fennel 2 diced onions 3 gloves of garlic 1 cup of mushrooms 1 1/2 cups of white wine 2 cups of chicken broth 14 oz ...
Gourmet Bolognese - Michelin Chef Style
Переглядів 2,2 тис.4 роки тому
Wonder how the best chefs make their famour recipes? Here is the Bald Chef of Bergamo showing how to make your own version. Inspired by Massimo Bottura you too can cook like a wonder chef. He is the great one, we can aspire to create our own versions of his famous recipes. Here is one idea you can make at home. Bald Chef of Bergamo - Good Eats! Hot Treats!
Casoncelli alla bergamasca (a tribute to Bergamo and its people)
Переглядів 7014 роки тому
I am The Bald Chef of Bergamo and have wonderful memories of the 3 years I spent there with my family, this is where our son was born and last but not least - my wife is a bergamasca! Many of you might have heard about this town for the first time over the past weeks due to the tragic effects of the coronavirus in the Bergamo area, and so, during such a difficult time, I am bringing a "culinary...
Pizza Napoli - Best Pizza Dough
Переглядів 2734 роки тому
Bald Chef of Bergamo brings you a way to enjoy a great authentic pizza from Napoli in the comfort of your own home! Easy to do, fun to make with the family. Make a Pizza Night tradition at your home.
French Country Bread - Pain de Campagne
Переглядів 1,9 тис.4 роки тому
Bald Chef of Bergamo brings you a great bread you can make at home. Be the artisan and make healthy crusty bread. Good Eats - Hot Treats
Fresh Citrus and Avocado Salad
Переглядів 764 роки тому
The Bald Chef of Bergamo got a little help from the Commish who provided this great recipe. We love it at the house and it is good all year round. Healthy, filling, colorful and full of flavors. Spring into summer early with this great salad. Serve alongside a great BBQ or just eat by itself.
Cajun Boil - Bald Chef of Bergamo
Переглядів 794 роки тому
Just in time for Mardi Gras or the spring that awaits. Enjoy a fun boil made simple. Great flavor, great veggies, host a party and serve your guest a flavor bomb of veggies, sausage and seafood. Add what you like! Bald Chef of Bergamo - good eats, hot treats
Cajun Soft Shell Crab Po Boy
Переглядів 1824 роки тому
The Bald Chef of Bergamo welcomes Chef John (Dr John) to show us a wonderful treat. Soft Shell Crabs. Not easy to find up north, but if you happen to be visiting New Orleans, try out one of the signature dishes. Simple to make, packed with flavor and spice. And not something you normally see on a menu.
Ciabatta Bread - Authentic Italian Ciabatta
Переглядів 6 тис.5 років тому
Ciabatta Bread - Authentic Italian Ciabatta
Egg and Onion Sandwich - The Harvey Sandwich
Переглядів 3 тис.5 років тому
Egg and Onion Sandwich - The Harvey Sandwich
Porchetta - Traditional Italian Pork Belly
Переглядів 3086 років тому
Porchetta - Traditional Italian Pork Belly
Nice focaccia. But i noticed a small error in the written recipe in the beginning of the video where the amount of water & flour are mixed up. Thanks for sharing
I bake chedder cheese, walnut raisin,Apple walnut with raisins and raisin molasses, every month, for my family
New subscriber here chef… thanks for sharing!!!
No need lemon 🍋
Thankyou mila for taking us on your walkie cam, and your meow sounds cute. Melissa she sounded cute way she asked you, yes mila listen to mom.💯💯❤❤💯💯❤❤❤❤❤❤❤❤❤❤🐾🐾
Woukd be great if you can vide, step by step from prep to plate
I thought this looked so delicious and healthy.I'm roasting the vegetables now ! Thanks 😋
No scoring before baking the bread?
No oil anywhere... or did I miss it?
I can taste it!!!
Looks FABULOUS, chef !!!
At last we know what an "egg and onion" is.
I’m going to try this tonight.... looks very warm and tasty ❤
Just took it out, snap crackle pop with mine too. And I did remove cover last 15 mins. After the 30 mins. Never really browned
You can try oil. I would be careful as it may brown too quickly as you need to cook the bread for awhile.
Did everything you said and not very browned. Would a little olive oil on top before baking help.
Have seen that different ovens heat differently. Just keep it in another 5 mins and check. You can go even 10 mins longer uncovered. Just check every 5 so it doesn’t burn.
Thank you. Would olive oil put on top before baking help or hinder
@@tandeeroy3501 A little oil is fine , or water I use a glass spray bottle. Also, I've seen some people put a pan of water at the bottom of the stove. 🤷
I come back to this video every time I make it
Thanks for this. I thought I knew but this clears it up. I always thought the eggs had to be scrambled. Immediately went to watch Harvey for the umpteenth time. My dad and I would watch it every time it came on tv. “You make a great egg and onion, a great egg and onion.”
Glad you liked it. Make it anyway you like. Fried. Scrambled or hard boiled.
And here is the internet's three billionth recipe for no-knead bread for "bakers" that don't want to get their hands dirty. And the posters always make you think it is their recipe. WHY???
lol, i agree, and how is a stretch and fold better than a knead, still have to work the dough to develop gluten, really dont get how there is any advantage to "no knead"
Mangiata oggi, buonissima!!!
🥱
Excellent I love the oxtails, so expensive these days the secret is out. That soup looks spektak.
My first attempt was not great, but I know I left out a rise. I'm on my 6th loaf and they have been sensational! Thanks
Beautiful park
Nice
🤢🤢🤮 really you can’t mince garlic
And what made this bread Italian..?
NOTHING......lol!
please don't do that to those beautiful oysters
holy cow, goat cheese on that beauty! heaven
Beautiful foods I love this foods spices and not spicy foods fresh healthy foods l love it all very good foods thanks
The last time I watched Harvey, I had to try them. Very good.
I did that the first time on my grill .! trying to pick them up horizontal.......And then it clicked ! just like it clicked for you
Amazing
Making my 2nd one today would it hurt to let it Ferment for three hours?
No won’t be a problem.
Thanks for posting. Like Mamma did. Delicious!
I can never get my crust to get that dark they're always a light golden brown even at 450° for 45 minutes. I gave up on my internal temperature was 2:10 but the crust never browns however in this last attempt I took the loaf out and put it on the rack to cool off and it was snap crackling pop like a breakfast cereal. What's with that The century had an even texture and no large holes I'm really shooting for that rustic loaf that I had as a kid in Europe where the holes in it were huge the size of silver dollars and the outside was mouth-wateringly crunchy I remember but gets that were a little bit different in Switzerland where they were like giant twists Would love to have some advice
Do you remove the lid after 30 mins. Make sure 30 mins covered. Then take the lid off for the last 15 mins.
What size is your Dutch oven? Recipe looks awesome. Thanks
Bald Chef of Bergamo 5.5 liters. Just over 5 quarts. Le cruset 26
I wanted to see them eat them😔
Looks awesome
Vola
If he doesn’t know how to pick the oysters up from the grill that means it’s his first time!
Exactly
Yummmm!! Just had some more tasty, salty oysters from East St. Bernard parish. So, so good.
Just wow. I usually always eat most of my seafood raw, however when it comes to oysters I eat them anyway. This is definitely going on the 'eat it like this' list Awesome post. Much love from New Zealand
i guess im asking the wrong place but does anybody know a way to get back into an instagram account? I was stupid lost my login password. I love any tricks you can offer me
@Eli Bryce instablaster :)
@Dangelo Reese Thanks so much for your reply. I found the site thru google and Im in the hacking process now. I see it takes a while so I will reply here later with my results.
Can i add some quaker oats in the flour
I have never tried. If you do I assume you will need to hydrate the oats first as they may suck the moisture out of the rest of the dough.
BCB, should I chop the rosemary needles if they are long, 0.75-1.00 inches?
love it! Thanks. I'm going to make these when we go camping next week on the gulf coast of Florida :)
I love the cameraman discussing the framing of the shot DURING the shot. LOL
BCB, At what height should the oven rack be please?
I put rack at the bottom most slot. And place the empty Dutch oven on it to make sure it can fit. But the bottom slot should be fine.
Does anyone know what size Dutch Oven he's using there?
5.5 liters. Just over 5 quarts. Le cruset 26.
@@baldchefofbergamo467 Thank you for the reply. That bread looks amazing.
I have both plain flour (all purpose) and bread flour, which is better to use?
Bread flour is better. But all purpose is fine if you run out. Bread flour has about 13% gluten vs 11-12% gluten in all purpose. So they are close enough.
@@baldchefofbergamo467 great, thanks
I'm going to try this recipe this looks good that's for posting