Saw this video, and liked the Tuscan Shrimp and Beans dish idea.. Last night talked my wife, who doesn’t even like shrimp, into this for dinner. Then the only shrimp we had on site were some nasty precooked frozen ones way in the back of our freezer, and guess what.. it STILL turned out to be wonderful!! We did the crusty toasted baguette with it which of course didn’t hurt!
Love it! I always find it funny when folks who are allergic to shrimp means I'm allergic to shell fish. You're either allergic to one of the other. Just like if you have a peanut allergy you're unlikely to be allergic to tree nuts. Also peanuts are not a nut
The shrimp stock is brilliant. Shrimp shells can make a room smelly fast. Making stock out of the shells may mean the shells won't smell up the room from the garbage can You definitely want a durable pan like a stainless steel pan for that.
The linguini dish looked good even though I don’t really care for seafood much. I wish all those ingredients were mise en place in my kitchen. Sounds like it’d take me all day to prep. My hubby loves seafood so maybe one day I’ll take all day to cook it. Lol 😝
2 comments: 1) despite having given them a good scrubbing - clams have even more sand and grit trapped inside, which ultimately gets released when they cook and open - you would want to drain and thoroughly rinse, wipe the pot clean before proceeding with the next step. 2) instead of bottled clam juice - why not have used the wine to steam the clams and mussels open - there’s your broth - strain out the sediment through cheesecloth or make use of the shrimp peelings and make a quick shrimp stock - doesn’t take more than 30 minutes
My son has recently become pescatarian and I love cooking for him, but it's become difficult with his dietary changes. This is perfect! I always cooked beans with some kind of pork, being from the south. This will be something we can both enjoy, thanks so much, can't wait to try it!
I don't know how they do it, but I just soak the clams in tapwater for about twenty minutes before cooking them. You have to take them out of the water with your fingers or a slotted spoon so the sand that's been expelled doesn't fall back into them. And you should check then again to make sure there are no dead ones at that point. There are other methods though.
Cook/steam clams in a seperate pot for a minute or two in just a little bit of water until they open up. Remove the clams and fliter the water into a cup or a small bowl through a strainer lined with a single sheet of paper towel. You get clean clams and a cup of clean & light clam juice that you can use for the sauce.
In the store over here there's two kinds of anchovies: flat filets, like the can your showed, and rolled up ones (jarred) which are slightly more expensive. Do you think there's any advantage to buying those?
Aggghhhh someone please cook the tentacles and flap on the squid. The long tentacles are one of the most tender and best tasting bits of the ocean! - [edit - love your show though :) ]
I actually prefer the tentacles to the rounds/mantle! That goes for fried calamari or my local Chinese buffet's salt & pepper squid. I'd have to throw some in here.
Looks delish I don’t cook with seafood a lot on my channel but this looks amazing I was to do some in my le creuset Dutch oven I see they are using one too 😍💯
May I suggest making your own seafood stock? Those shrimp shells, added to water & some mild white wine, simmered for half an hour (no salt, no heavy herbs) would do, or, you could add bits of fish trimmings and/or just a bit of shallot or chives or chervil. Strain, use the broth.
I saw a vein on the underbelly of the shrimp. Shouldn't they have taken that out too? Also, what do you do with an opened can of anchovies when you only use a couple at a time?
One on top is the digestive system the vein in the bottom by the legs of shrimp is the blood vessel. There's no food-safety reason to remove this one, but you can if it seems more appetizing to you.
Twenty-three dollars for that Cambro? They can be bought for under ten bucks, including the lid ($7.24 without lid), at the webstaurantstore.com. Or try any other restaurant supply shop, online or not. Your Amazon link at the website directs to a product that seems to be the Cambro 6SFSPP190 6 Qt. Translucent Square Food Storage Container, while the one in this video clearly is the clear polycarbonate version (Cambro 6SFSCW135 6 Qt. Clear Square Polycarbonate Food Storage Container). The translucent version is ($11.44 at your Amazon link) can be had for for $5.21 without the lid, and a for a couple of bucks more with. Amazon charges more for the lid (Cambro SFC6451 Winter Rose Square Polyethylene Lid for 6 Qt. and 8 Qt. Food Storage Containers) than the container itself is worth. Also, the clear polycarbonate version can withstand heat up to 210℉, while the softer polyethylene version tops out at 160℉. This might be important if you are pouring hot soup or stew into the container, or if you want to use it for sous vide. On the other and, in my decades long experience in a commercial kitchen environment, the polycarbonate versions will eventually crack, but possibly that is due to much rougher handling than what can be expected in a home kitchen.
Shipping from the link you gave is $23. The other two cheap places I found them either require lot purchases or have similarly high shipping. Most people don’t have access to restaurant supply stores. Amazon isn’t actually that bad a price
@@@adbreon The total shipping cost goes down slightly when adding more things to the cart, but yes, if you were to buy only one container, shipping would be outrageous. If you buy even a couple of each of them in two or three sizes, the shipping is more than made up for by the lower price. Amazon is clearly competitive for individual purchases, especially if you, like me, have Amazon Prime. If you do buy from an online commercial kitchen supply store, it would make more sense if you could think of other products they carry that would be worthwhile stocking up on. Things like stainless steel mixing bowls, which can be had for as little as 88 cents for the smallest 1.5 quart size, $2.78 for an 8 quart, and $6.30 for a 20 quart bowl. Not a great place to shop for individual impulse purchases, but really good if you would like to set equip your kitchen with some basics, or even just to browse around, just to get some ideas about the type of, and variety of tools and equipment that is available.
I’ve never seen an Italian mince garlic, never mind using TWELVE cloves!!! Ditto rinsing and patting dry the anchovies. Btw “allo scoglio” refers to the seafood, not the sauce. The pasta always looks over-cooked. The last thing you want to eat is over cooked squid but especially over cooked pasta.
There are only chicks to succeed in slaughtering dishes as simple, the funniest are the people behind who do not know what they do there and what they should do ! 😂
Karen Vincent I saw them at a book-signing - gossiping and laughing it up. I don’t know where you cooked up the idea they don’t like each other. They didn’t like Chris Kimball, that’s for sure.
I love Julia. She always seems so engaged and interested even when she knows the techniques or tips. She’s great.
Yeah she is very professional
I love shellfish and seafood. Linguine allo Scoglio is a great recipe, because it does not drown the fresh ingredients in a heavy tomato sauce.
After making my go-to shrimp dish tonight, I think it's time to try something new. Thanks for the Tuscan Shrimp and Beans recipe.
I love these two women! Try to watch all there cooking.
Love this show!
Saw this video, and liked the Tuscan Shrimp and Beans dish idea.. Last night talked my wife, who doesn’t even like shrimp, into this for dinner. Then the only shrimp we had on site were some nasty precooked frozen ones way in the back of our freezer, and guess what.. it STILL turned out to be wonderful!! We did the crusty toasted baguette with it which of course didn’t hurt!
The bean and shrimp soup looked GREAT!
Just love your tandem! And the recipes too!
Love it! I always find it funny when folks who are allergic to shrimp means I'm allergic to shell fish. You're either allergic to one of the other. Just like if you have a peanut allergy you're unlikely to be allergic to tree nuts. Also peanuts are not a nut
I love you both!!! I mean Bridgett and Julia!!! I so look forward to both shows every Saturday!!! My bandmates think I'm weird. But that's okay!
Both recipes look amazing! Yummyness! Thank you for the great job you all do, bringing these shows to us. I love every part! 💟🌞
great recipes. going to definitely do the shrimp and beans this week. Love these videos
Gadgets, need to buy every one of them in this episode
I made the Tuscan Shrimp and Bean Soup. It is great even though I used 2X the amount of crushed red peppers.
The shrimp stock is brilliant. Shrimp shells can make a room smelly fast. Making stock out of the shells may mean the shells won't smell up the room from the garbage can
You definitely want a durable pan like a stainless steel pan for that.
The linguini dish looked good even though I don’t really care for seafood much. I wish all those ingredients were mise en place in my kitchen. Sounds like it’d take me all day to prep. My hubby loves seafood so maybe one day I’ll take all day to cook it. Lol 😝
2 comments:
1) despite having given them a good scrubbing - clams have even more sand and grit trapped inside, which ultimately gets released when they cook and open - you would want to drain and thoroughly rinse, wipe the pot clean before proceeding with the next step.
2) instead of bottled clam juice - why not have used the wine to steam the clams and mussels open - there’s your broth - strain out the sediment through cheesecloth or make use of the shrimp peelings and make a quick shrimp stock - doesn’t take more than 30 minutes
10:00 We use all of these products at my restaurant. Cool beans.
It’s my second spoon! Oh yeah!
Timing is everything.
My son has recently become pescatarian and I love cooking for him, but it's become difficult with his dietary changes. This is perfect! I always cooked beans with some kind of pork, being from the south. This will be something we can both enjoy, thanks so much, can't wait to try it!
The cannelloni beans and shrimp looks amazing. Does your web page provide serving selections
And therein lies your problem.......you tried thinking which clearly does not work for you
Vicious
Respectfully, I disagree. When someone makes a vapid, foolish comment, they open themselves to rebuttal. I did so.
With the amount of garlic they put in it needed that parsley.
Parsley stops garlic breath.
Could you please teach us how to get the sand/dirt out of the clams? Love your show!
I don't know how they do it, but I just soak the clams in tapwater for about twenty minutes before cooking them. You have to take them out of the water with your fingers or a slotted spoon so the sand that's been expelled doesn't fall back into them. And you should check then again to make sure there are no dead ones at that point. There are other methods though.
Cook/steam clams in a seperate pot for a minute or two in just a little bit of water until they open up. Remove the clams and fliter the water into a cup or a small bowl through a strainer lined with a single sheet of paper towel. You get clean clams and a cup of clean & light clam juice that you can use for the sauce.
In the store over here there's two kinds of anchovies: flat filets, like the can your showed, and rolled up ones (jarred) which are slightly more expensive. Do you think there's any advantage to buying those?
This episode may have inspired me to try seafood (not a fan). Great job #atk
this is an excellent choice for beans.
Shrimp facial!!! 😆😆😆🤪🤪😝😝funny!!!
Yum!
Aggghhhh someone please cook the tentacles and flap on the squid. The long tentacles are one of the most tender and best tasting bits of the ocean! - [edit - love your show though :) ]
I've got to move up to Boston, within the vicinity of ATK,you know, just kinda hang around when they cook, try and snag some meals..
I know, if only that place wasn't filled with Bostonians😅
I love how we call the colon and contents on shrimp, "dirt". I don't mind stepping in or on dirt, but I wouldn't step in THAT stuff.
you should be the ones to crack the code to WHITE CHOCOLATE NUTELLA!
2 of the number 1 CHEFS 💔🌹🌼🌷🌾
Ever .Why, I don't knows ? I think they are 😂 who knows 😊😁
I actually prefer the tentacles to the rounds/mantle! That goes for fried calamari or my local Chinese buffet's salt & pepper squid. I'd have to throw some in here.
The tentacles are definitely the best part with fried calamari. I haven't had squid tentacles cooked any other way I don't think.
Looks delish I don’t cook with seafood a lot on my channel but this looks amazing I was to do some in my le creuset Dutch oven I see they are using one too 😍💯
Going to check out your channel in a bit
Oh thanks appreciate the love! I post new recipes and food and lifestyle related vlogs at least 1x a week hope you subscribe and like it 👨🏾🍳👌🏾
I've never seen clam juice at the supermarket here in Norway. What can I substitute for it?
Order it online
May I suggest making your own seafood stock? Those shrimp shells, added to water & some mild white wine, simmered for half an hour (no salt, no heavy herbs) would do, or, you could add bits of fish trimmings and/or just a bit of shallot or chives or chervil. Strain, use the broth.
I saw a vein on the underbelly of the shrimp. Shouldn't they have taken that out too? Also, what do you do with an opened can of anchovies when you only use a couple at a time?
One on top is the digestive system the vein in the bottom by the legs of shrimp is the blood vessel. There's no food-safety reason to remove this one, but you can if it seems more appetizing to you.
If I use smaller shrimp like 31-35 does that affect the amount of salt/sugar or the soaking time?
Billy Garfield i wouldn't think so just make sure the weight is the same.
☹️ My husband doesn’t eat seafood 😀 Means more for me!!
My wife doesn’t either. She doesn’t know what she’s missing.
Is he allergic or somethin?
At 5:47, why do you rinse and pat dry the anchovies?
Just wondering how often do they say it's really good but don't like it
Handsome cook alart at 5:19 right behind Brigette 😍
Uh, no
I think that is the guy who has appeared on camera at least once. Making cauliflower? I think it may have been Tim.
"Shrimp facial!" 16:22
Yikes!!! no tentacles...the best part of the squid...flash fry in butter garlic and add at the end
Twenty-three dollars for that Cambro? They can be bought for under ten bucks, including the lid ($7.24 without lid), at the webstaurantstore.com. Or try any other restaurant supply shop, online or not. Your Amazon link at the website directs to a product that seems to be the Cambro 6SFSPP190 6 Qt. Translucent Square Food Storage Container, while the one in this video clearly is the clear polycarbonate version (Cambro 6SFSCW135 6 Qt. Clear Square Polycarbonate Food Storage Container). The translucent version is ($11.44 at your Amazon link) can be had for for $5.21 without the lid, and a for a couple of bucks more with. Amazon charges more for the lid (Cambro SFC6451 Winter Rose Square Polyethylene Lid for 6 Qt. and 8 Qt. Food Storage Containers) than the container itself is worth. Also, the clear polycarbonate version can withstand heat up to 210℉, while the softer polyethylene version tops out at 160℉. This might be important if you are pouring hot soup or stew into the container, or if you want to use it for sous vide. On the other and, in my decades long experience in a commercial kitchen environment, the polycarbonate versions will eventually crack, but possibly that is due to much rougher handling than what can be expected in a home kitchen.
Shipping from the link you gave is $23. The other two cheap places I found them either require lot purchases or have similarly high shipping. Most people don’t have access to restaurant supply stores. Amazon isn’t actually that bad a price
@@@adbreon The total shipping cost goes down slightly when adding more things to the cart, but yes, if you were to buy only one container, shipping would be outrageous. If you buy even a couple of each of them in two or three sizes, the shipping is more than made up for by the lower price. Amazon is clearly competitive for individual purchases, especially if you, like me, have Amazon Prime. If you do buy from an online commercial kitchen supply store, it would make more sense if you could think of other products they carry that would be worthwhile stocking up on. Things like stainless steel mixing bowls, which can be had for as little as 88 cents for the smallest 1.5 quart size, $2.78 for an 8 quart, and $6.30 for a 20 quart bowl. Not a great place to shop for individual impulse purchases, but really good if you would like to set equip your kitchen with some basics, or even just to browse around, just to get some ideas about the type of, and variety of tools and equipment that is available.
I’ve never seen an Italian mince garlic, never mind using TWELVE cloves!!! Ditto rinsing and patting dry the anchovies. Btw “allo scoglio” refers to the seafood, not the sauce. The pasta always looks over-cooked. The last thing you want to eat is over cooked squid but especially over cooked pasta.
Making squid without tentacles makes me sad. The tentacles are the best part.
Is this a bit sped up?
Tell us about the camera man, girl, have they learned Chiffonade yet?
That "I'll see you later" at the very end was very creepy.
Jolene Meyer I thought it was just a tad bit sexual. Those two always have this weird “are they gay or not” thing goin on. Idk, maybe it’s just me.
The bean and shrimp dish sounds great, minus the bean juice, thst stuff is nasty.
Nothing says tamales like sugar and apple cider vinegar! This makes me question how bad every single ethnic recepie is.
FOOD WISHES IS A MUCH BETTER CHANNEL! IT'S WAY MORE FUN!
You know you would be asked "why are you watching this channel?" Right
Why not enjoy both?
and if you can't, then,
as my mother would say, turn off your device, and go do something constuctive.
shrimp cook 4 minutes, then 2 minutes, then 2 more minutes. It's too long for the shrimp.
Bridget and Kristen Whig must have been separated at birth
With a $400.00 Dutch Oven you should get a facial every now and then.
That's the American interpretation of "Linguine allo Scoglio".... Definitely not the Italian one
i have the feeling the paste is over cooked
Why are you people butchering the Italian language?!?! T_T LOL!
Something seems "off" about Bridget this episode. She seems more reserved and almost quietly upset about something.
Her husband probably snuck some haggis into the meatloaf again.
She's married yo a Scottish chef, if you didn't know😁
There are only chicks to succeed in slaughtering dishes as simple, the funniest are the people behind who do not know what they do there and what they should do ! 😂
Seafood genocide.... 😋😋😋
Why is the cast acting so weird? Everyone is walking on eggshells for some reason?
Maybe Christopher Kimball has taken over the studio and is holding a gun on them as they film
I don't think these two ladies like each other and it comes through no matter how they script it.
Karen Vincent I saw them at a book-signing - gossiping and laughing it up. I don’t know where you cooked up the idea they don’t like each other. They didn’t like Chris Kimball, that’s for sure.