How to Make Monterey Bay Cioppino
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- Опубліковано 2 сер 2024
- Test cook Bryan Roof makes host Julia Collin Davison a regional specialty, Monterey Bay Cioppino.
Get the recipe for Monterey Bay Cioppino: cooks.io/3xUO2MY
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I’ve never used Worcestershire, but I have been using cinnamon in my sauce for more than sixty years.
This looks amazing! My French grandmother would use cinnamon and cognac in her Sunday sauce! 🥰
Eureka Dungeoness crabs with Sourdough of San Francisco and you got the taste of 17 mile drive heaven!
Thank you, definitely trying this version!
That looks so yummy! I really enjoy seafood and this one definitely has me hooked.
Looks delicious!
Definitely digging this recipe!
I love cioppino! I saw this on ATK and it's saved on my DVR!
My family is from Buenos Aires. We put cinnamon in ground beef empanadas. Authentic taste.
Oh my goodness looks delicious I will make it thank and May God Bless 🙏
You can add anything to chopino. Clams are great.
I’ve made this fish stew soup several times. See the video several times and always added notes to make it better. I also love to add lobster tails to the pot. When is the best time to add it. With the shrimps dice the tails. It’s delicious.
Cioppino is deeeelicious! Hello from Monterey!
WOW!!!
THE CIOPPINO WAS EXCELLENT. BEST GSEKBLAD.
Waooo yessss super cool 👍👍👍grazie per la ricetta ottima gnammmmm
great video
I've been to Phil's, and I have the original recipe which is a bit different than ATK version. This is far faster, and pretty darned good.
Share???
Saffron? Brown sugar lol
Great Recipe...make sure you are using New Bedford Massachusetts COD and Scallops!
Yummy
Damn this look good
I love this recipe but really I love all your cooking. Could you please let me know how I can get Julia's Lemon Meringue Pie recipe. I keep watching the show to see if maybe it will come out but it never does. Please please thank you
I am Sicilian my mother in the end of the 40’s put cinnamon and cloves in the tomato sauce.
What brand Tomato sauce is used here? Cioppino looks so good!
Ooooh, and clams too
That looks pretty good, although I wouldn’t cut the scallops. Solid recipe.
Very nice recipe folks , I would like to have seen some snow crab legs in this recipe
Hi!
Did you try it with and without the saffron? I am wondering if you can really taste it in the dish given the assertive flavors from other ingredients and the fact it's an expensive ingredient.
It really is a must. It changes the flavor quite a bit. Expensive yes, but it won't go to waste. you can use it to amp up your every day rice.
YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH MUST HAVE SOME NOW PLEASE PLEASE, LOOOOOOOVE SEAFOOD, ID ADD SQUID TOOAND CRAB
I may have to make this for my fiancé for date night
Dude go for it.
i use Mutti or Rao's marinara sauce it's great. i would skip the sugar. also i always remove shrimp tails for any dish i make. Fyi- saffron is used in buillabaisse not cioppino.
Overall - a weird oddball cioppino recipe.
I suggest you let people know about your "UA-cam" videos. Also please add links to the receipt. If they are in UA-cam, I did not find them.
Click on the down arrow in the description and there is a link to the recipe. That said, it will be blurred out until you give them your e-mail address. Not sure if other personal info is needed.....irritates me!
I love Phil’s Cioppino, but Phil doesn’t take the tails off the shrimp. I live right down the road. Sad Phil lost his Moss Landing lease.
I use fennel, onion , garlic and saffron. San Marzano whole peeled tomatoes ( crushed with a fork) for the sauce. Pasatta also works well. No basil just parsley!
Crab?
Wow you again with another yummylicious recipe 😍😋😇♾️ + 🕯💜🌹🌸🌷🌾🌿🍀🍃🍷🙏👌🙌👍👏👏👏
Safron....
Moscato in a cioppino?
I'm not sure you would finish the mussels before starting the rest of the seafood.
Either I just experienced 10 minutes worth of deja vu or this video has been aired before. Great recipe, though.
I missed it on this recipe. Brown sugar and cinnamon does not work for me. I had to add Old Bay just eat this dish. My only failure with a Cooks Country. A lot of money spent on seafood. Not a pleasant dish. I would omit the Brown Sugar and the Cinnamon. Pepper flakes maybe, a dry white wine instead of Sherry and very fresh seafood.
I think it originated in San Francisco California
I sat through this video with great interest because I wanted to learn how to make this dish. Afterwards I clicked on the link to get the recipe but instead I have to join Cook’s Country first… wtf!!!😠
Technical stuff, but this video is so dark I can hardly see it. Screen light up all the way. All other videos are fine. Is this a production thing or has my tablet decided at this moment to crap out on me?
Cinnamon?! Now we have to throw the whole thing out and start over.
Cinnamon, yes for meatballs, no for marinara. Yes, to the Worcestershire. Just my opinion.
Why the heck didn't you eat a clam/
Why does this look like a damn infomercial
Is this video a repeat???
From four weeks ago.
Most of them are
Yeah, they chop up full episodes and repost the pieces.
Those mussels are way overcooked. In terms of technique, this recipe is very strange. Oh and brown sugar? No.
Nothing wrong with brown sugar in tomato sauce to balance acidity.
@@lionofnaples brown sugar has a very particular taste which I love, but not in a dish like this. Plus, the canned sauce is also pretty bad in this dish. Nevertheless, the worcestershire sauce is a nice addition.
@@sandrah7512 many people like fast food too, but that doesn't mean it's unimpeachable evidence that it's good food. I don't hate this recipe just making some comments based on cooking a ton of seafood and Italian food.
@@vincemola That is totally your opinion. To each his own.
@@jusssayin480 yeah, the Michelin star in my kitchen has an opinion too, and it says I'm correct. Don't be so afraid of constructive critiques.
no fennel ... progressive
I didn't get the joke about he's driving after so he won't have lemon. If he doesn't like lemon why didn't he just say no?
The woke brigade will not like you cooking mussels ...
Maybe on the planet you're from.
why does that lady always have to be in the video? I would much rather watch these videos with her not being there. She's extremely awkward.
I've said that for over a decade!!!! lol
@@sandrah7512 you're one of many to blame why intelligent life forms won't communicate with us, O Great Filter.
What? She's not awkward at all.
No she's not. She's actually very attentive and interested in the recipe.
Thank you for removing shrimp tails. Chefs will tell you it adds flavor so leave them on, no no, don’t want to finger my food at the table thank you. Adding cinnamon, interesting. 👨🍳🐟🦐🦪