Thank you so much for these videos. After about 5 years of depression and only ordering fast food, you helped to rekindle my love for cooking and I haven't ordered any meals for the past 3 weeks. My dietitian and I appreciate you for it.
That's awesome to hear, Franco. I agree, the joy of making something (especially something delicious) with your own two hands has really helped me through some gray times.
@@AshMenon Thank you. Completely agree. It's something I used to really enjoy back in 2014-2016 I used to make meals for all my friends. Nowadays I may struggle to get creative with it lol but I've already lost about 3kg in the past 3 or 4 weeks. As my dietitian says: "There's no better demonstration of self-love than to cook for yourself."
hey Mike, I'm a professional cook at a high end retirement facility. I love your energy and the recipes you bring to your channel help me stay inspired while I deal with a community that can be a little hard to pry out of their comfort zone. Thank you so much!
Ooo, I host some events with people in their comfort zone, I never know what to make! Do you have some go-to meal ideas for crowds that you can always count on? 🙂 I’d love to hear them!!
@@massages_for_world_peace8909 It really depends on the population! If you know where they are (mostly) from and how old they are, maybe get inspired by dishes that were en vogue there in the 80's or so :)?
@@leidenschaftfaul that is good advice @Stephen Decker id start there for sure you can totally use the techniques here which you already probably know most being a professional cook but I think we learn little things at all levels that help take it an extra notch up. UA-cam really has broadened the different cuisines I cook and I eat 95% of the time from scratch. Even take out don't taste as good anymore 😂 x
bro. one thing: If you aint using the stems anyways, dont rip them out of the ground. take a knife and make a clean cut just above the surface. It fosters regrowth and is better for the shrooms overall. Remember: the visible parts are just the blossom. the real shroom is below the surface. Give it a chance to re-bloom. Shrooms are friends!
#3 is the most healthy option, but it's far from healthy. I'm very disappointed in this video. Yes it's fast. Tasty? Could be. 100,000% unhealthy? Absolutely.
@@jonslg240 This channel doesn’t claim to be about healthy cooking. Nothing in the video and title promised that. There are countless excellent channels that cover nutrition and recipes for every need, nuance or preference. Downshiftology is a good one
Wine cap mushrooms are companion plants with strawberries, so take note of where they are and use part of it as your planter space. If you can't there, try and inoculate where you do have your strawberries. I also suggest to dry sauté any wild mushrooms before adding fats, for health and flavour. Since accidental undercooking is the main reason people get sick from any safe mushrooms (most cannot be eaten raw), it is important to know when a mushroom is fully cooked. Adding fats can trick the eye to thinking they are done before they are. But when you dry sauté, you know that the mushrooms are fully cooked when the water has expressed and then reabsorbed. This makes your mushrooms even more umami bomb, btw, and who doesn't want their mushrooms to be even more amazing? Instead of the mushroom water being outside, it's back inside and now at its 100% potential flavour. If I want my sauce to be mushroomy, I use porchini mushroom powder when I put in the pasta. It's one of my counter seasonings next to my salt, but for umami.
Fun fact, the third one is actually incredibly close to a real pasta type called boscaiola, the only thing missing were the mushrooms so if you had chopped up some of the garden surprises in there it would have actually been a 100% authentic italian dish with zero modification. If you just came up with this combination by yourself with no outside input then good job, it shows a great understanding of how italian cooking actually works (plenty of michelin chefs are quite lacking in that regard actually), there is literally no reason for anyone to complain about it.
Hubby and I built our 6' long island centerpiece on wheels so it's easy to move around. We also put a counter height that is lower than standard because I'm short, lol. I designed it with a second bar top on the other side with barstools which is nice to serve my hubby his food. He can watch me cook or help me with the onions and a cutting board from his "station." I have two lamps on either end and a corded light under the shelf for lighting. My shelves are fixed so that I can also put a waste basket and a sliding compost container on them which makes it easy to slide scraps off of the cutting board. It was so satisfying to design and make the heart of the kitchen ourselves. Glad to see you do the same. Kudos 2u!
I made the sundried tomato and fennel pasta today for dinner. Both me and my husband thought this was FIRE!!!!! Omg so good! And easy too. Very quick meal for such a great payoff. Thanks so much for that recipe!!!
do you guys typically like fennel?? i didn’t like fennel seeds when i was younger, granted my mom absolutely hates fennel, so i’m a little nervous to use it lol
@@syd5604 To be completely honest, I had never cooked with it until I made this recipe. However, I found that when we cooked it, the licorice flavor is very muted and it really did taste excellent.
These 15-minute meals from your channel have been a HUGE benefit to me. I've followed several of these recipes and have made some my go-tos! They've built my confidence in the kitchen, and have made me appreciate being able to cook for myself (and others), so THANK YOU!
Hello Mike, love your recipes, especially the last one! So refreshing to see you whip something up from the ingridients available at your garden. Just a quick tip from a Lithuanian who forages mushrooms every autumn - please rather than pulling the mushrooms from the soil, cut the stems. This way you assure that there is a new harvest every year and mushrooms are able to spread! Good luck and thank you for the inspiration.
I like to clean mine on site by carving the woody ends where I pick them, covering them with duff if I can. I want to keep as much of the forest's natural composts there as possible. Close as "leave no trace" you can when foraging.
This is a very cool piece of information! I have never foraged at all and always found it interesting. Some part of me wants to hire someone to teach me the ropes on some forays into the woods near me, but I don't even know where to start in my area. Farmers markets?
Hope you don't mind me countering this - opinions seem to vary but as far as I (and many other foragers) are concerned, it's far safer to remove the whole mushroom so you can see all the features, as some identification features (eg colouring at the base of the stipe, an 'egg sac' etc) can be hidden beneath the soil/leaves and are really important to distinguish between edible and poisonous fungi. I don't have links to the studies on hand, but studies have shown that pulling mushrooms doesn't inhibit their reproduction :)
you have right :) and don't forget, everybody, after eating such a fattening meal, always good to take a walk ! merry christmas, Walkie Talkie Traveller :)
In Italy we deep fry the stems! They are delicious!!! Just need to cover the stems with some semolina flour and then deep fry, add salt and eat- masterpiece!
Made the sun dried tomato one - my store did not have fennel, used angel hair cabbage and 1/2 tsp of dried Aleppo pepper, added 1/2 cup shelled edamame for protein…followed rest of recipe. DELICIOUS! And…yes, 15 minutes! Will be making again! 🌟🌟🌟
We loved the sun-dried tomato recipe! We added red pepper flakes and cremini mushrooms. We loved how creamy the sauce developed with the butter and pasta water.
I made the fennel and sun dried tomatoes pasta and added Italian sausage, it was a superior restaurant quality meal! I finally found a chef with recipes I can duplicate. Thanks so much!
I really appreciate all of these 15 minute meals! I would definitely buy a book of all of these and it would be a plus if each one had a QR code that would lead to the specific video of that meal.
I forage for mushrooms quite often and that's really similar to one I make every week, although I tend to add in whatever fresh herbs I have on hand like thyme (I guess this is weird in a pasta? But it's so good with the mushroom). Mushroom and sausage, pancetta etc. are great combos as well. Or obviously with some steak as a mushroom white wine sauce.
@@IjeomaThePlantMama Yeah definitely wouldn't do it if you aren't confident in it! I know the area I live in and have been taught what to get. Worth being on the lookout for any foraging courses though! I'd forage for mushrooms quite a bit then also at the coast for lots of different things!
Just came here to say.. I made the pesto pasta during my lunch break (oh the glories of the WFH life), and it was SO good. Deffo a new staple, thanks Mike!!
Love your recipes. So delicious. Just a pointer for you, I see your herbs are looking a little sad in that jar of water. I find the best way to keeps super fresh is when I bring them home, rinse them well, then wrap them in a damp paper towel and put them back in the clear bag you brought them home in and back in the fridge. I can usually get close to 3 weeks out of them that way.
You have changed my life💓 I have been cooking your 15 min meals for 4 days and everything has been delicious and filling and my kids are happy. They take me longer but i have food on the table by 6 pm and am ready to relax by 7 THANK YOU Sir... pleased in Canada
Wow ! That fennel and sun-dried tomatoes pasta is a staple weeknight dish at my home too, I came up it with someday out of necessity to clean out the fridge ! If you want to kick it up a notch, I usually add onions and/or celery if I have them on hand, and I definitely always add fennel seeds and garlic. Such a simple and unique flavour combo.
I made a version of the pasta with peas, but subbed in smoky canadian bacon for the meat and homebrewed Belgian triple instead of white wine. Oh, and aged cheddar instead of parm. Freaking awesome.
The pistachio pasta was wonderful! I just happened to have everything on hand to try it this afternoon after watching this. Thanx for showing us new things. Now I have to binge though more of these to see the kitchen set changes.
Love these recipes! The only thing I'd change is the mushroom one... I like to do a little browning on those, so I'd cook the mushrooms first, let the water all cook off (no stirring) until I get some browning. Then add the garlic and just sautee that for a sec, then deglaze with Sherry! Sherry + Mushrooms = chefs kiss. I know not everyone keeps sherry in the cabinet, but mushroom pasta is a staple for me so I keep a bottle around now!
Thank you so much for being a great "sauce" of inspiration- just made sun dried tomato and purple brocoli. Literally grinning ear to ear, so simple so delicious!
i added mushrooms to the fennel pasta and i didnt have sun dried tomatoes so i used a basilic tomato sauce instead, i also swapped the white wine for a spoon of vinegar... i used a cheddar slice instead of parmaggiano... sooo yeah i dont think its the same recipe anymore but i used what i found in the supermarket and overall it was very much slay
Great hot salad style pastas, thanks! I totally recommend getting some whole nutmeg and grating in a little bit to any or all of these. It adds complexity but still keeps them light.
Hi Mike. I’m going to make this first recipe for my Italian husband. We’ve never used fennel (finocchio) in pasta before but it looks amazing (he’s from Tuscany and they mostly eat it raw there like a vegetable - we also fermented it with shallots and it was good! Italian consonants are tricky but I bet you know how to say Chianti right? With a hard k sound. Same with paccheri (pak keri) I just always remember the Chianti K sound tip when I see an Italian word with CH and it really really helps me get it right (most of the time) Some others I’m sure you love: Bruschetta (bru sketta) Porchetta (por ketta) Grazie mille. Ci vediamo nella cucina!
Been following you for quite a while now and two days ago I showed my husband one of your videos…now he‘s addicted . We spent the day talking about which kitchen tools to get, how to organize some of our stuff differently and when he wants to bake his first sourdough bread. You created a monster 😂😉. So I think we‘re going to watch this video together. Thank you!
Awesome to hear! I’m all about re-thinking your kitchen for maximum efficiency. Got a really fun video in the works for pro kitchen tools also! Stay tuned
I love that this cook discusses the flavors and discribes them in details. For me the flavor is the most important aspect of the food. The look and healthyness etc are important, but come after 🙂. So happy to find this channel!
These all look so wonderful. I will be adding them to my rotation. He showed deglazing his pan in the pancetta recipe. Always deglaze or you're robbing yourself of such fabulous flavor.
I usually add some of oil/water to dishes. Like olive or pickle juice a little bit into a salad dressing, or sundried tomato oil into a hummus… so many options!
one of the reason I love your channel is, majority of the time you always show atleast one vegetarian dish. Though I am a vegetarian, but I love watching other recipes as well.
Love watching your cooking. I love it more when you go out and pick the ingredients straight from the garden. Your mushroom field made me smile. What a nice surprise! 😍
I grew up in an Italian atmosphere home due to mom being Italian. Do you know what I mean? Everything growing up was all about being Italian. This recipe with fennel and sun dried tomato excited every fiber of my love for Italian food! Omg, it looks so amazingly delish!
Mike I'd love a garden tour video if you had time. Maybe, making a meal from your garden or something? I'm in zone 6a (Rhode Island) and finally started a garden when I moved to a house during the pandemic. Its SO rewarding!
Hey Mike, I just want to take a moment to say thank you for your videos, and further to what Stephen said previously, you do bring so much energy/excitement to the recipes you share and I get so hungry and inspired - not to mention I sometimes watch your videos more than once because its so satisfying to see the food transform! Cant wait to see your kitchen finished :D
I really appreciate all the lil nuggets in your videos, from the butcher block table to forging for mushrooms it feels like a bonus that keep your content so interesting! Keep it coming!
Fat, pasta water, parmesan and whatever veggies and protein you got that go well together. This really is a great foundation for building pasta dishes.
Oh, the mushroom dish, Yes! so lucky to find mushrooms. I've made different versions of this dish and it's always so good. I've got chanterelles coming up.
Here, in Catalonia, the name of your last pasta is "galets". And we use it in a traditional soup. In my family it's our Christmas launch. The name of the dish are "escudella" try it, are fantastic
My fav pasta for post long day ... boil water , mean while roast a tomato... , add pasta to water , grind tomato with some mint , almonds and salt ( its soo good literally licked the spoon..., ) then just toss in your pasta and bon appetite 😋
@@Chikenl0ver well I like roasted tomatoes ... it concentrates flavors , makes easy to mash , it becomes juicier ..,i said one tomato as it is individual portion ....
I am growing three Principe de Borghese tomatoes in the garden (I think I will always grow these) and they are the bomb when sun-dried. It's too cool here to sun dry, though, but I found a decent cheap dehydrator online and I will totally be preserving a ton in oil with garlic. Anything else important to add into the oil? I have fresh herbs and will do some rosemary and basil.
@@GIPgarden Thanks. Preserving them in oil is safe as long as they are completely dry, and I do have a recipe. I'm interested in the flavor enhancement from the garlic/basil/rosemary infused oil. I've done them in the freezer but want more flavor.
I'm about to make my husbands lunch for work at like 00:05 aha and I knew I'd be making pesto pasta but we only have store bought pesto (blenders packed as we are moving home) and wanted a way to fancy it up but quick because this lady is TIRED! I need to go to sleep for work myself and you just gave me the most AMAZING ideas. I'm going to add spinach (because I can blanche it) and I'm going to add some ricotta and parm. Thank you!!!!!!!
This is probably my favorite video, because if you can cook a delicious meal in a kitchen that's taped up and undergoing reno, then you can literally cook anywhere.
I'm about to make my husbands lunch for work at like 00:05 aha and I knew I'd be making pesto pasta but we only have store bought pesto (blenders packed as we are moving home) and wanted a way to fancy it up but quick because this lady is TIRED! I need to go to sleep for work myself and you just gave me the most AMAZING ideas. I'm going to add spinach (because I can blanche it) and I'm going to add some ricotta and parm. Thank you!!!!!!!
Lol I tried to make the pasta but I think I failed 😅 I like being creative and sometimes things can... do a little oopsies! 🤪 Happy to see a fellow pasta-maker though! We can do this together 🥰🤗
I made the Fennel and Sun Dried tomato pasta tonight, it was really good. I was only missing the fresh parsley. Subbed rigatoni for the pasta you used. Great recipe!
My 3 pasta recipes that take less than 15 minutes include: - Pasta allo scarpariello: whilst the pasta is boiling, fry up some chopped cherry tomatoes and garlic in olive. I like to squeeze some juice out of the cherry tomatoes using a potato masher. Grate in a lot of parmigiano cheese into the frying pan and add in some chopped basil. Mix with pasta and serve. - Ravioli with asparagus: whilst the ricotta ravioli are boiling (I always have a bag of frozen ones in my freezer), I lightly fry up some chopped asparagus and chives in butter, to be served on the ravioli - Spaghetti with rucola pesto: Pesto is also prepared as the spaghetti are boiling in water. I go for this recipe when I have too much rucola and don't want it to wilt. I blend it in with some black pepper, red pepper flakes, salt, lemon juice, extra virgin olive oil, parmigiano and walnuts (not traditional I know but they are cheaper than pine nuts & create a nice texture). They are my go to whenever I am in a rush or feeling really tired, and so full of flavor despite their simplicity :D
I ❤ how you ate those fettuccine pasta with chopsticks! 🤣 Love all your meals! Gives me more confidence in making home cooked meals! Anything is possible!
Hi Mike, thank you so much for these videos, very inspiring, however I was wondering if you had any ideas of a replacement for the sun dried tomato as after being on this planet for 65yrs I have just acquired a really bad allergic reaction to all tomatoes which is awful as I love them in all guises. I also have heart failure after chemo damaged my heart so can't have a great deal of fat. I know this is a challenge and a half. Thank you so much for your great videos, take care from the UK xx
Try using roasted bell peppers as a replacement. Wont have the exact same texture and you may have to add some spices but it should give you something similar
Not seen my children glued to something that wasn't animated as much as they were glued to watching these pasta dishes in a long time. looks like i'm gonna be spending more time in the kitchen with them soon. great looking food.
I never realized how easy and flavorful it is to make your own sundried tomatoes. It's about to be summer and tomatoes will be everywhere. If you get overwhelmed by your garden tomatoes, I highly recommend using some to keep on hand.
I love these videos and my family loves the recipes. Just a small suggestion though if you decide to make another video with 15 minute foods would you also just list all the ingredients at the beginning of each meal? Makes it easier to shop for these
All good, and my kind of cooking much of the time. A 3.5Qt pot for the pasta and my saute pan for the sauce, though I will often grind the meat in the food processor for the pasta and add often cream or sour cream to the dish, but do use pasta water often as well. All these look fantastic, BTW.
Thank you so much for these videos. After about 5 years of depression and only ordering fast food, you helped to rekindle my love for cooking and I haven't ordered any meals for the past 3 weeks. My dietitian and I appreciate you for it.
Awesome!
I'm proud of you to make through it !!! All the best for this new given life and I'm sure you'll be slaying for it already ❤
@@nodeofranvier222 why thank you. I think that's the nicest thing a stranger has said to me. Hope you have a great day.
That's awesome to hear, Franco. I agree, the joy of making something (especially something delicious) with your own two hands has really helped me through some gray times.
@@AshMenon Thank you. Completely agree. It's something I used to really enjoy back in 2014-2016 I used to make meals for all my friends. Nowadays I may struggle to get creative with it lol but I've already lost about 3kg in the past 3 or 4 weeks. As my dietitian says: "There's no better demonstration of self-love than to cook for yourself."
hey Mike, I'm a professional cook at a high end retirement facility. I love your energy and the recipes you bring to your channel help me stay inspired while I deal with a community that can be a little hard to pry out of their comfort zone. Thank you so much!
Ooo, I host some events with people in their comfort zone, I never know what to make! Do you have some go-to meal ideas for crowds that you can always count on? 🙂 I’d love to hear them!!
@@massages_for_world_peace8909 It really depends on the population! If you know where they are (mostly) from and how old they are, maybe get inspired by dishes that were en vogue there in the 80's or so :)?
Very cool job. I hope you often succeed in bringing them out their comfort zones!
Get a life
@@leidenschaftfaul that is good advice
@Stephen Decker id start there for sure you can totally use the techniques here which you already probably know most being a professional cook but I think we learn little things at all levels that help take it an extra notch up. UA-cam really has broadened the different cuisines I cook and I eat 95% of the time from scratch. Even take out don't taste as good anymore 😂 x
bro. one thing: If you aint using the stems anyways, dont rip them out of the ground. take a knife and make a clean cut just above the surface. It fosters regrowth and is better for the shrooms overall. Remember: the visible parts are just the blossom. the real shroom is below the surface. Give it a chance to re-bloom. Shrooms are friends!
His booshieass doesn’t care
I feel like I just got a crash course on the Cookbook For Future Diabetics 😂😂
Where's the meat and veggies to even out the InstantCarbs?
Of course the only meat is basically as bad for you as bacon.
#3 is the most healthy option, but it's far from healthy.
I'm very disappointed in this video. Yes it's fast. Tasty? Could be. 100,000% unhealthy? Absolutely.
@@jonslg240 This channel doesn’t claim to be about healthy cooking. Nothing in the video and title promised that. There are countless excellent channels that cover nutrition and recipes for every need, nuance or preference. Downshiftology is a good one
Wine cap mushrooms are companion plants with strawberries, so take note of where they are and use part of it as your planter space. If you can't there, try and inoculate where you do have your strawberries.
I also suggest to dry sauté any wild mushrooms before adding fats, for health and flavour. Since accidental undercooking is the main reason people get sick from any safe mushrooms (most cannot be eaten raw), it is important to know when a mushroom is fully cooked. Adding fats can trick the eye to thinking they are done before they are. But when you dry sauté, you know that the mushrooms are fully cooked when the water has expressed and then reabsorbed.
This makes your mushrooms even more umami bomb, btw, and who doesn't want their mushrooms to be even more amazing? Instead of the mushroom water being outside, it's back inside and now at its 100% potential flavour. If I want my sauce to be mushroomy, I use porchini mushroom powder when I put in the pasta. It's one of my counter seasonings next to my salt, but for umami.
Hmmm gotta find me some mushroom powder in the spice aisle. is that where I can find it?
Fun fact, the third one is actually incredibly close to a real pasta type called boscaiola, the only thing missing were the mushrooms so if you had chopped up some of the garden surprises in there it would have actually been a 100% authentic italian dish with zero modification. If you just came up with this combination by yourself with no outside input then good job, it shows a great understanding of how italian cooking actually works (plenty of michelin chefs are quite lacking in that regard actually), there is literally no reason for anyone to complain about it.
There is also then ala pastora/della malga which is boscaiola with cream.
Hubby and I built our 6' long island centerpiece on wheels so it's easy to move around. We also put a counter height that is lower than standard because I'm short, lol. I designed it with a second bar top on the other side with barstools which is nice to serve my hubby his food. He can watch me cook or help me with the onions and a cutting board from his "station." I have two lamps on either end and a corded light under the shelf for lighting. My shelves are fixed so that I can also put a waste basket and a sliding compost container on them which makes it easy to slide scraps off of the cutting board. It was so satisfying to design and make the heart of the kitchen ourselves. Glad to see you do the same. Kudos 2u!
I made the sundried tomato and fennel pasta today for dinner. Both me and my husband thought this was FIRE!!!!! Omg so good! And easy too. Very quick meal for such a great payoff. Thanks so much for that recipe!!!
Did u use wine?
@@johnm8358 yep! And that’s what made it so tasty.
do you guys typically like fennel?? i didn’t like fennel seeds when i was younger, granted my mom absolutely hates fennel, so i’m a little nervous to use it lol
@@syd5604 To be completely honest, I had never cooked with it until I made this recipe. However, I found that when we cooked it, the licorice flavor is very muted and it really did taste excellent.
@@christypeterson817 thank you!!!
These 15-minute meals from your channel have been a HUGE benefit to me. I've followed several of these recipes and have made some my go-tos! They've built my confidence in the kitchen, and have made me appreciate being able to cook for myself (and others), so THANK YOU!
Hello Mike, love your recipes, especially the last one! So refreshing to see you whip something up from the ingridients available at your garden. Just a quick tip from a Lithuanian who forages mushrooms every autumn - please rather than pulling the mushrooms from the soil, cut the stems. This way you assure that there is a new harvest every year and mushrooms are able to spread! Good luck and thank you for the inspiration.
I like to clean mine on site by carving the woody ends where I pick them, covering them with duff if I can. I want to keep as much of the forest's natural composts there as possible. Close as "leave no trace" you can when foraging.
Hoping he sees this
This is a very cool piece of information! I have never foraged at all and always found it interesting. Some part of me wants to hire someone to teach me the ropes on some forays into the woods near me, but I don't even know where to start in my area. Farmers markets?
Hope you don't mind me countering this - opinions seem to vary but as far as I (and many other foragers) are concerned, it's far safer to remove the whole mushroom so you can see all the features, as some identification features (eg colouring at the base of the stipe, an 'egg sac' etc) can be hidden beneath the soil/leaves and are really important to distinguish between edible and poisonous fungi. I don't have links to the studies on hand, but studies have shown that pulling mushrooms doesn't inhibit their reproduction :)
you have right :) and don't forget, everybody, after eating such a fattening meal, always good to take a walk ! merry christmas, Walkie Talkie Traveller :)
In Italy we deep fry the stems! They are delicious!!! Just need to cover the stems with some semolina flour and then deep fry, add salt and eat- masterpiece!
Made the sun dried tomato one - my store did not have fennel, used angel hair cabbage and 1/2 tsp of dried Aleppo pepper, added 1/2 cup shelled edamame for protein…followed rest of recipe. DELICIOUS! And…yes, 15 minutes! Will be making again! 🌟🌟🌟
I tried the fennel tomato pasta today. Added anchovies (together with the tomatoes) and roasted pine nuts on top and OMG dish was soooooo good 🤤🤤🤤
🍅Ingredients:
1st recipe Fennel & Sun Dried Tomatoe:
- Jar of sun dried tomatoes🍅
- fennel
- salt🧂
- parsley
- seggiano paccheri pasta 13.2oz 375 g🍝
- white wine Brand: Terres Dorees Chardonnay
BEAUJOLAIS BLANC - VINIFICATION BOURGUIGNONNE 2021 - JEAN-PAUL BRUN - DOMAINE DES TERRES DORÉES🥂
- parmesean cheese 🧀
- butter
- black pepper
2nd Recipe: 6:00
adhd took over be back later Abort ABORT! 👀
I'm back 🙇🏽♀️
Pistachio Pesto 🍝
- pistachios 😁
- asparagus 🎍
- lemon🍋
- garlic
- fresh parsley
- basil optional
- salt🧂
- pepper
- olive oil
- fetuccini pasta
-ricotta optional (or parmesean)
3rd recipe Tomatoe, Pancetta And Peas 10:04
-canned crushed tomatoes 14oz 🍅
- pancetta
- sweet onion 🧅
- garlic 🧄
- pasta brand: Sfoglini Hemp Radiators 16oz 🍝
- white wine Brand: Terres Dorees Chardonnay (can also use red wine) 🥂
- frozen green pees bag
-fresh basil for garnish ✨
- salt🧂
16:30 Garden Forage Surprise Lucky us!! 😁
- red top shiitake mushrooms🍄
- garlic🧄
- olive oil
- butter 🧈
- elbow pasta (any)
- parmesean cheese
- fresh parsley
- salt🧂
- pepper
We loved the sun-dried tomato recipe! We added red pepper flakes and cremini mushrooms. We loved how creamy the sauce developed with the butter and pasta water.
Did u use wine? Seems having to have a bottle of wine each time vis a pain
first thought: long video.
second thought: a whole video about pasta? I will never leave this channel. I live here now.
I made the fennel and sun dried tomatoes pasta and added Italian sausage, it was a superior restaurant quality meal! I finally found a chef with recipes I can duplicate. Thanks so much!
Hello Joy
I really appreciate all of these 15 minute meals! I would definitely buy a book of all of these and it would be a plus if each one had a QR code that would lead to the specific video of that meal.
That is a genius idea! I'd buy it in a heartbeat if he had one for sale!!
What a great idea!!
Ooh love this idea!! I would buy that!!
fantastic idea!
I LOVE how REAL you are. One of my favourite food youtubers by far!
Really makes me smile that you just walked outside and there were muchrooms for you to use in a dish. Like magic.
I forage for mushrooms quite often and that's really similar to one I make every week, although I tend to add in whatever fresh herbs I have on hand like thyme (I guess this is weird in a pasta? But it's so good with the mushroom). Mushroom and sausage, pancetta etc. are great combos as well. Or obviously with some steak as a mushroom white wine sauce.
I've always wanted to mushroom forage but have been too afraid if eating something poisonous. 😕
@@IjeomaThePlantMama Yeah definitely wouldn't do it if you aren't confident in it! I know the area I live in and have been taught what to get. Worth being on the lookout for any foraging courses though! I'd forage for mushrooms quite a bit then also at the coast for lots of different things!
Nothing's weird if you like it 🙂
i LOVE thyme! sometimes i add it to my sauces but i use it in chicken gnocchi and meats
Hi ! I just tried the first recipe with fennel and dried tomatoes. Just to let you know guys, you HAVE to try it. This is everything. Soooo good !!
Just came here to say.. I made the pesto pasta during my lunch break (oh the glories of the WFH life), and it was SO good. Deffo a new staple, thanks Mike!!
First recipe is almost exactly like mine!! But instead of fennel I use Onions and add a little cream at the end. It's my go to recipe!!
I do a dish like this too, then just a little squeeze of lemon juice. It adds a nice brightness to the flavors.
Love your recipes. So delicious. Just a pointer for you, I see your herbs are looking a little sad in that jar of water. I find the best way to keeps super fresh is when I bring them home, rinse them well, then wrap them in a damp paper towel and put them back in the clear bag you brought them home in and back in the fridge. I can usually get close to 3 weeks out of them that way.
You have changed my life💓 I have been cooking your 15 min meals for 4 days and everything has been delicious and filling and my kids are happy. They take me longer but i have food on the table by 6 pm and am ready to relax by 7 THANK YOU Sir... pleased in Canada
Wow ! That fennel and sun-dried tomatoes pasta is a staple weeknight dish at my home too, I came up it with someday out of necessity to clean out the fridge ! If you want to kick it up a notch, I usually add onions and/or celery if I have them on hand, and I definitely always add fennel seeds and garlic. Such a simple and unique flavour combo.
wow thats wild! I figured there had to be other people out there making the same thing!
Do you also like to eat raw fennel?
@@LifebyMikeG im curios what pans do you recommend? I just got an apartment and i need pans😭
I made a version of the pasta with peas, but subbed in smoky canadian bacon for the meat and homebrewed Belgian triple instead of white wine. Oh, and aged cheddar instead of parm. Freaking awesome.
Lmao
The pistachio pasta was wonderful! I just happened to have everything on hand to try it this afternoon after watching this. Thanx for showing us new things. Now I have to binge though more of these to see the kitchen set changes.
I just prepared the pasta with fennel, and I have to say, it's currently one of my favorites. Thanks for sharing the recipe!
Love these recipes! The only thing I'd change is the mushroom one... I like to do a little browning on those, so I'd cook the mushrooms first, let the water all cook off (no stirring) until I get some browning. Then add the garlic and just sautee that for a sec, then deglaze with Sherry! Sherry + Mushrooms = chefs kiss. I know not everyone keeps sherry in the cabinet, but mushroom pasta is a staple for me so I keep a bottle around now!
Thank you so much for being a great "sauce" of inspiration- just made sun dried tomato and purple brocoli. Literally grinning ear to ear, so simple so delicious!
i added mushrooms to the fennel pasta and i didnt have sun dried tomatoes so i used a basilic tomato sauce instead, i also swapped the white wine for a spoon of vinegar... i used a cheddar slice instead of parmaggiano... sooo yeah i dont think its the same recipe anymore but i used what i found in the supermarket and overall it was very much slay
That was amazing !!! My daughter really loved it !!! I’ll definitely add the first one on my weekly family meal plan ! Thx a lot !!!!
I love the high ceilings and natural light in your kitchen 🥰
Great hot salad style pastas, thanks! I totally recommend getting some whole nutmeg and grating in a little bit to any or all of these. It adds complexity but still keeps them light.
Hi Mike. I’m going to make this first recipe for my Italian husband. We’ve never used fennel (finocchio) in pasta before but it looks amazing (he’s from Tuscany and they mostly eat it raw there like a vegetable - we also fermented it with shallots and it was good!
Italian consonants are tricky but I bet you know how to say Chianti right? With a hard k sound.
Same with paccheri (pak keri)
I just always remember the Chianti K sound tip when I see an Italian word with CH and it really really helps me get it right (most of the time)
Some others I’m sure you love:
Bruschetta (bru sketta)
Porchetta (por ketta)
Grazie mille. Ci vediamo nella cucina!
That’s true
By the way your so beautiful 😍
thank you for this comment! As an Italian myself I cringe everytime I hear people pronouncing those words incorrectly, mamma mia xD
Been following you for quite a while now and two days ago I showed my husband one of your videos…now he‘s addicted .
We spent the day talking about which kitchen tools to get, how to organize some of our stuff differently and when he wants to bake his first sourdough bread. You created a monster 😂😉. So I think we‘re going to watch this video together. Thank you!
That’s so sweet! And absolute goals 💖
Awesome to hear! I’m all about re-thinking your kitchen for maximum efficiency. Got a really fun video in the works for pro kitchen tools also! Stay tuned
ua-cam.com/video/kn9G3RFog44/v-deo.html
@@LifebyMikeG Amazing! Looking forward to that one
I love that this cook discusses the flavors and discribes them in details. For me the flavor is the most important aspect of the food. The look and healthyness etc are important, but come after 🙂. So happy to find this channel!
These all look so wonderful. I will be adding them to my rotation. He showed deglazing his pan in the pancetta recipe. Always deglaze or you're robbing yourself of such fabulous flavor.
The sundried tomatoes looks so good. Never ever thought about using the oil! Such a given :D Gonna experiment a lot with it !
I usually add some of oil/water to dishes. Like olive or pickle juice a little bit into a salad dressing, or sundried tomato oil into a hummus… so many options!
I agree with you that fennel is amazing - thank you for this recipe!
one of the reason I love your channel is, majority of the time you always show atleast one vegetarian dish. Though I am a vegetarian, but I love watching other recipes as well.
Love watching your cooking. I love it more when you go out and pick the ingredients straight from the garden. Your mushroom field made me smile. What a nice surprise! 😍
Pasta with tomato and pasta with mashroom these are my favorites. Thanks
The fennel and sun dried tomato dish is fantastic! Glad I found this channel keep up the great work!
This channel is amazing. Years and years of consistently amazing, genre-leading content! Bravo 👏🏻 👏🏻
I just did the pistacio pesto and it was absolutely delicious. 😍
Greetings from Germany. 🙂
I tried the tomato and fennel pasta, didn't have any parsley, but added a little time and basil and it came out fantastic
Great to hear!
I grew up in an Italian atmosphere home due to mom being Italian. Do you know what I mean? Everything growing up was all about being Italian. This recipe with fennel and sun dried tomato excited every fiber of my love for Italian food! Omg, it looks so amazingly delish!
I love pistachio pesto. I wish more people would use pistachio in pesto. Keep up the great work.
First time trying this recipe and it was a hit!! Thank you, I suck at cooking! Next week I will try the pistachio pesto!!
Mike I'd love a garden tour video if you had time. Maybe, making a meal from your garden or something? I'm in zone 6a (Rhode Island) and finally started a garden when I moved to a house during the pandemic. Its SO rewarding!
Hey Mike, I just want to take a moment to say thank you for your videos, and further to what Stephen said previously, you do bring so much energy/excitement to the recipes you share and I get so hungry and inspired - not to mention I sometimes watch your videos more than once because its so satisfying to see the food transform! Cant wait to see your kitchen finished :D
I really appreciate all the lil nuggets in your videos, from the butcher block table to forging for mushrooms it feels like a bonus that keep your content so interesting! Keep it coming!
This video also gives hope to anyone thinking through a kitchen renovation, by showing us how to cook while things are in progress. Thx.
Wine cap sounds nice - where I live we get quite a few death cap mushrooms which is a less enticing variety
Fat, pasta water, parmesan and whatever veggies and protein you got that go well together. This really is a great foundation for building pasta dishes.
Oh, the mushroom dish, Yes! so lucky to find mushrooms. I've made different versions of this dish and it's always so good. I've got chanterelles coming up.
The fennel and sun-dried tomato pasta was lovely. Many thanks 👍👍!!
Here, in Catalonia, the name of your last pasta is "galets". And we use it in a traditional soup. In my family it's our Christmas launch. The name of the dish are "escudella" try it, are fantastic
My fav pasta for post long day ... boil water , mean while roast a tomato... , add pasta to water , grind tomato with some mint , almonds and salt ( its soo good literally licked the spoon..., ) then just toss in your pasta and bon appetite 😋
I am going to try your idea this weekend! that sounds really good!
Mean while roast a tomato? Can you clarify what you mean by that? :)
@@Chikenl0ver well I like roasted tomatoes ... it concentrates flavors , makes easy to mash , it becomes juicier ..,i said one tomato as it is individual portion ....
When I watched the Fennel & Sun Dried Tomatos, I instantly thought that finely chopped bacon would be an excellent addition to the dish. Thanks!
One of the best food recipes I have ever seen..big thank you from u.k
Love these, where did you find your wooden colander spatula? Thanks
I am growing three Principe de Borghese tomatoes in the garden (I think I will always grow these) and they are the bomb when sun-dried. It's too cool here to sun dry, though, but I found a decent cheap dehydrator online and I will totally be preserving a ton in oil with garlic. Anything else important to add into the oil? I have fresh herbs and will do some rosemary and basil.
Capers!
Make sure you look up some methods on how to preserve dried tomatos. Ive never had luck in oil but I have had luck in the freezer
@@GIPgarden Thanks. Preserving them in oil is safe as long as they are completely dry, and I do have a recipe. I'm interested in the flavor enhancement from the garlic/basil/rosemary infused oil. I've done them in the freezer but want more flavor.
I'm about to make my husbands lunch for work at like 00:05 aha and I knew I'd be making pesto pasta but we only have store bought pesto (blenders packed as we are moving home) and wanted a way to fancy it up but quick because this lady is TIRED!
I need to go to sleep for work myself and you just gave me the most AMAZING ideas.
I'm going to add spinach (because I can blanche it) and I'm going to add some ricotta and parm. Thank you!!!!!!!
This is probably my favorite video, because if you can cook a delicious meal in a kitchen that's taped up and undergoing reno, then you can literally cook anywhere.
I grow wine caps in my garden so that's great, I have so many dried wine caps ill probably have to rehydrate them in a bit of pasta water first.
the fennel and sun dried tomato pasta is unbelievable! 🌟
I'm about to make my husbands lunch for work at like 00:05 aha and I knew I'd be making pesto pasta but we only have store bought pesto (blenders packed as we are moving home) and wanted a way to fancy it up but quick because this lady is TIRED!
I need to go to sleep for work myself and you just gave me the most AMAZING ideas.
I'm going to add spinach (because I can blanche it) and I'm going to add some ricotta and parm. Thank you!!!!!!!
Beautiful walnut cutting board.
I tried the Fennel Recipe, however I added garlic, shallots, and tomato paste. Turned out quite well
omg
I can make pasta confidently now!
Absolutely loving the videos
Trying to challenge myself to make 5 pasta dishes this week!
Wish me luck guys!!!
Lol I tried to make the pasta but I think I failed 😅
I like being creative and sometimes things can... do a little oopsies! 🤪
Happy to see a fellow pasta-maker though! We can do this together 🥰🤗
I made the Fennel and Sun Dried tomato pasta tonight, it was really good. I was only missing the fresh parsley. Subbed rigatoni for the pasta you used. Great recipe!
The thing I like about pasta recipes is that they scale well for those of us who are cooking for one.
Agree, I usually eat off 1 pasta dish all week.
I hear ya
I made the white wine pasta and it was good! I added blanched asparagus as the end though. My sauce was a little bit more "liquidy" than yours though.
My 3 pasta recipes that take less than 15 minutes include:
- Pasta allo scarpariello: whilst the pasta is boiling, fry up some chopped cherry tomatoes and garlic in olive. I like to squeeze some juice out of the cherry tomatoes using a potato masher. Grate in a lot of parmigiano cheese into the frying pan and add in some chopped basil. Mix with pasta and serve.
- Ravioli with asparagus: whilst the ricotta ravioli are boiling (I always have a bag of frozen ones in my freezer), I lightly fry up some chopped asparagus and chives in butter, to be served on the ravioli
- Spaghetti with rucola pesto: Pesto is also prepared as the spaghetti are boiling in water. I go for this recipe when I have too much rucola and don't want it to wilt. I blend it in with some black pepper, red pepper flakes, salt, lemon juice, extra virgin olive oil, parmigiano and walnuts (not traditional I know but they are cheaper than pine nuts & create a nice texture).
They are my go to whenever I am in a rush or feeling really tired, and so full of flavor despite their simplicity :D
Yum, thanks for sharing!
The cherry tomato pasta is my go to as well. I squeeze them with a wooden spoon while they're cooking in the pan, it's quite fun lol
This inspired me to rehydrate some dried morels and shiitake mushrooms I have to make a shroomy pasta :) thank you!
Hello Alyxa
Fennel!!! Bake with lemon juice and sea salt, perfection!
thank you so much for all the great ideas that can be done quickly! Keeps us eating much healthier and saving money too!
I Love that you found mushrooms and just made something Great out of them, truly Inspirational!
I ❤ how you ate those fettuccine pasta with chopsticks! 🤣 Love all your meals! Gives me more confidence in making home cooked meals! Anything is possible!
Hi Mike, thank you so much for these videos, very inspiring, however I was wondering if you had any ideas of a replacement for the sun dried tomato as after being on this planet for 65yrs I have just acquired a really bad allergic reaction to all tomatoes which is awful as I love them in all guises. I also have heart failure after chemo damaged my heart so can't have a great deal of fat. I know this is a challenge and a half. Thank you so much for your great videos, take care from the UK xx
Try using roasted bell peppers as a replacement. Wont have the exact same texture and you may have to add some spices but it should give you something similar
Google lemon pasta. There are a lot of good recipes out there. And curse the gods for denying you tomato's!!! Be well friend..... 🌿
Starving now watching these.
Hello Michelle
Not seen my children glued to something that wasn't animated as much as they were glued to watching these pasta dishes in a long time. looks like i'm gonna be spending more time in the kitchen with them soon.
great looking food.
No question… you are definitely still on your game! Can’t wait to try these
wow, these pasta dinners look faster than it takes to clear revenant clan! cant wait to try it out!
- CC
I never realized how easy and flavorful it is to make your own sundried tomatoes. It's about to be summer and tomatoes will be everywhere. If you get overwhelmed by your garden tomatoes, I highly recommend using some to keep on hand.
Wow those sea foods look so fresh and big !! YUMMMMMZ
Wow! Fun and unique recipes! Love the butcher block too! We recently put butcher block in the kitchen and we love it!
Hey Mike, the link for recipes seem to be broken and I can't find the article on your website. Could you help me out?
I love these videos and my family loves the recipes. Just a small suggestion though if you decide to make another video with 15 minute foods would you also just list all the ingredients at the beginning of each meal? Makes it easier to shop for these
Incredible video i love all your recepies ,i cant make all of them but i can make most our adapt them thenk you so much
Oh wow …. that Sun dried tomato pasta … I know what I’m cooking today, thank you! 😋
All good, and my kind of cooking much of the time. A 3.5Qt pot for the pasta and my saute pan for the sauce, though I will often grind the meat in the food processor for the pasta and add often cream or sour cream to the dish, but do use pasta water often as well.
All these look fantastic, BTW.
I bought an electric pasta making machine and it was the best investment I ever made. It is life-changing!
My goodness that’s an impressive recipe!
Hello Patti
Great to see a recipe with wine caps, we had 2kg of them from the allotment the other week, and mushroom pasta is definitely a favourite.
he makes me feel so inspired to cook wow, cant wait to meal prep with these recipes
Woahhhh super impressive 🥰🥰🥰 I love it!