How to Make Classic Italian Comfort Food: Hearty Beef Lasagna and Chicken Scarpariello
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- čas přidán 7. 11. 2019
- Test cook Christie Morrison makes host Julia Collin Davison the perfect Hearty Beef Lasagna. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of block mozzarella. And finally, test cook Lan Lam makes Bridget a new weeknight favorite-Chicken Scarpariello.
Get the recipe for Hearty Beef Lasagna: cooks.io/2NJGF5b
Get the recipe for Chicken Scarpariello: cooks.io/2NPFXmM
Buy our best buy Dutch oven: cooks.io/2BNTE0x
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Christie is my absolute favorite! I really wish I could see her up more often. Her personality is a winner.
I've tried over 5 of the ATK lasagna recipes, and this is the only one that I've made more than once. This recipe is definitely a keeper!
I Love American Test Kitchen That is my favorite show ever ❤️🧡💛💚💙💜
Agreed!
🙋🏼♂️
@@lorenzo8495 k
Lan Lam, Has the most soothing voice. I could listen to her all day.
My mother said that she sounds like a nervous Martha Stewart and now I can't unhear it.
Both of the women who did the cooking demonstrations were just fantastic! Loved both of these recipes.
I feel like I know these people, I've watched so many of their episodes here and on TV. And...I swear by almost every tested product review they give. Even to having an Amazon List dedicated to the items I plan to purchase for myself or as gifts!
Donna Taylor both women are delicious
Back in the 70s and 80s, my mom always used cottage cheese in lasagne.
Your mom was gay.
I never liked cottage cheese in a lasagna, but I think maybe it'd be better if it was whirred up in a food processor first so it wouldn't have all these curds floating around in the lasagna.
Ricotta is acceptable in lasagne.
Home Craft Chronicles when my family was growing up I always used cottage cheese as my children did not like ricotta. Sometimes I still do as it is quicker to use than ricotta.
@@jjhlk6737 Be careful who you insult asshole.
I lost it when she said, “pickled peppers” all I could think about that old tongue twister! Now I can’t get it out of my head!
I’m so happy these episodes are back!!! I love the changes you’ve all made!!
10* If these videos make you hungry - they have accomplished their objective !!!!
Mmmm that looks like love on a plate! Do so enjoy watching professionals show us how to make lovely dishes to serve those we love 💕 . Thank you very much.
Love Christie’s laugh. She seems so genuine. 🤍
I love Polly-o cheese but is so expensive at $7 a brick, I usually wait for them go on sale usually $4 and buy abt 4-5 and throw them in the freezer until I need them
You guys are awesome! Thank you . I can’t believe you can have this much fun , and still get paid!
With the recent pressure cooker craze, I have become a much bigger fan of shredded beef in sauce recipes versus ground beef. Its very fast and, in my opinion, a much better texture. But I like the recipe and now want some lasagna. 🤔
A lot of Americans Fought In Italy during the War and were stationed thereafter. I only been to Italy just once and well you get hooked on the food right quick. My mom and aunt would make lasagna quite a bit. It's not a cheap dish to make but, it one of life's simple pleasures even if Janis claims Carm's for her own.
You can make lasagna in a cup.it will come out like baked ziti nut who cares. Ingredients are so similar..
Buon giorno, Julia and Bridget 👨🍳👨🍳👍👍👏, comfort food is always best, especially if Italian-inspired ❤️🤍💚. Complimenti 👍👍👏!
It took me years to realize that you need to let a lasagna sit for a while - otherwise it turns into lasagna soup.
A lot of us found that out the hard way. Now I try to be patient with my lasagne.
Me tooo!
Best one I have seen. Now I want to make it. Thank you...
Every few months, I make a large batch of proper bolognese sauce. It does take all day, but I then put it in jars and it freezes very well. And a bechamel sauce does not take very long to make.
You freeze glass jars?
@@MisterMister5893 I freeze the sauce IN glass jars, as should have been apparent.
This was very weird to watch the lasagna section. That is exactly how I have been making my lasagna for DECADES... who knew I was ahead of the curve.
You put a panade in you ground beef?
It’s how most people do it. It’s more or less the recipe on the box of noodles. Only they made some stupid changes (like adding bread and cottage cheese 🤢).
Have to try these, YUM😋
Your recipes look so delicious that I almost drool in anticipation.
You ladies really came a long way from when you first started out. Great job 👍 and thanks for inspiring a guy to cook something different.
I’m definitely making both for my family.
This is my all time fav cooking show,
Love this channel!!!
In the midst of coronavirus-19, I've been watching way more CZcams than I should. However, a thought that redeems this habit has occurred to me. Your kitchens work very hard, yet they are always spotlessly clean. I wonder if a spot on the show might be 'how to clean ...' your blender, oven, counter tops, wooden spoons, etc.' I am fairly sure you have some savvy ways in your arsenal. Just a thought!
Best!
I suspect they get new ones each episode.
The best ! Thanks
The hardest part with the lasagna is waiting a half hour to eat it. Not cutting out the 1st piece.
Truth
I really want lasagna now, wow!
Looks tasty , I need to cook this different lasagna fir my kids ❤️
I want a serving of that lasagna right now! 😋
it is helpful for my recipe soonnnnnnnnnn, Thanks .
I could eat that lasagna all by myself!
OH WOW...I want some of the chicken dish this weekend. The lasagna,I pretty much make mine this way also. It's very delicious,and I love the beefy taste as well.I can't use the ricotta,because my fiance likes the cottage cheese. So,I've been using the cc for years now.
"The pizza's not here."
"I *noticed* that..."
Chicken Scarpariello paired with a Trappist ale. Yeah baby.
I made this, it was amazing I failed to season the beef so it lacked a bit But my fault It was still amazing
Terrific recipe; the only thing I would add is white wine to deglaze the pan before adding the chicken stock/ broth.
I love the look of the lasagna and it must be so tasty too. I have not made that in many years and have to get back into practice by making more of it.
I have company Thanksgiving weekend and this lasagna recipe is quick and easy. I will be adding that special spice, you know what I mean, that makes lasagna stand out and maybe mix in a little pork sausage. Other than that, this is great. Thanks. I would also make the chicken minus the cherry peppers. My brain tasted knows I wouldn't like that. I might add a yellow pepper for addl color. Thanks for two quick and easy recipes.
My solution to using regular noodles without boiling is add extra water to the sauce and let the put together lasagna sit in the refrigerator overnight. About 12 oz of water for 16 oz of noodles.
Daniel Pentecost I learned from a chef at Penn State to make the sauce a little loose and after the lasagne was made cover and seal the pan with Saran Wrap and foil. The Saran kept the steam in and at the end take off the Saran and foil together to let the cheese brown. The very best lasagne and serve extra sauce on the side.
I NO IT WILL BE DELICIOUS EVERY TIME I LOOK AT WHAT MAKE'S MY MOUTH WATER, HELLO BE BLESS.
I have never used cottage cheese in a lasagna. That's what people in the midwest did before they had ricotta cheese available to them. But I love cottage cheese so I'll give it a try. Also I don't agree with just putting it on in dollops, I don't think it will spread as it Cooks. Also I think she was skimpy with the mozzarella.
that chicken scarpariello , mmmmmmmmmmm. yum
It's minty fresh Jack! :-)
i like extra some more tomato sauce on mine... cottage cheese the kosher version
I'm going to try the chicken Scarpariello but without the pickled peppers...
Love these videos. Are ya'll doing these videos daily now?
I have NEVER seen Polly-O cheese anywhere?
The Chicken Scarpariello we also add potatoes
Nice lasagna! Although I understand the cottage cheese rationale, I love ricotta. Thanks for the great recipes.
I love ricotta, but I’m open to change. I find the cottage cheese lumps a major texture issue. Do the lumps melt or can you see them?
I'm not convinced by that meat filling in the lasagne. It's worth taking the time to make a proper ragu.
I hear you, but the best way to find out is to try it. :)
A lot of people don't use meat in lasagne at all.
@@lareinadiondra6027 And some don't even use lasagne.
Do you guys ever cook/bake with Daiya Cheeze?
I love how they sometimes use the budget kitchen equipment in this show to make it more relatable to the everyday user.
Help, I tried to help my wife ahead of time and made the meat Portion of the ingredients and totally forgot the bread and milk into the ground beef before browning in the pan, any ideas to save this part or should I start over ?
Just keep going. Cooking is a learning experience and process.
What would you serve alongside the chicken dish?
Salad? Maybe polenta?
can I substitute a non gluten flour? What is the best choice?
Tapioca flour
I live alone so I would be eating this for a month strait. Is it freezable? Ir so, how can I vacuum pack portions without crushing the shape?
I've seen American recipes for lasagna with cottage cheese. The first time I saw someone like Lydia there was no cottage cheese and I was shocked.
People laughed at Sandra Lee when she used cottage cheese!
That's why Cuomo broke up with her, I bet.
I laughed at Sandra Lee because she IS Sandra Lee. Not one of my faves. My Mom taught me how to make Lasagna and she always used cottage cheese - she didn't care for ricotta and I'm pretty sure she's never made a Bechamel sauce in her entire life.
Love this show now that the BOW TIE is gone..
I just can't bring myself to put cottage cheese in my lasagna.. I never have issues with ricotta in my lasagnas...
Anyone tried adding nutmeg to that cheese/semi beschmel? Bad idea?
I am Italian-American and it’s cheese lasagna with ricotta filling that is the best and most authentic kind. It’s the one my grandmothers and mother made. Lately, the meat filling has been served more. I always hope for the cheese filled kind. Thank you for your wonderful show!
Ok...lasagna bakes at...what temp??😳. Ok...never mind...finally found it...
Christine looks and sounds so scared, but she can cook and that's what matters! Hope to see more of her!!
Does anyone know when the America’s Test Kitchen Cookbook is gonna be in stock again ? I have the Cook’s Country one but I wanna buy ATK
You can buy the TV Show Cookbook on Amazon.
Ford Prefect thank you
@@larissas829 You're welcome! :)
I highly recommend
Wolfpit's noodleless
Lasagna 🤤🤤🤤🤤🤤🤤
Video on CZcams
10*
Mom was correct to use cottage cheese?! But ricotta is more authentic! Sure, it always turns out grainy, but that's something I'm doing...
Oh heck. She was always right about everything, and lasagna was another one. I'm kinda proud of her for finding a good sub where no ricotta was available ☺️
The only thing that's authentic is an actual Bechamel or Mornay sauce.
So, how come when you are doing taste test, 9 times out of 10 the brands listed aren't carried in my local supermarket? Like the Mozzarella tast test - I've never heard of Polly-O or Callabani. It would be more relevant to do Kraft, Sargento, and other well known brands. Sometimes you do include those in the mix but more often than not, you don't.
They only care about what’s available to rich people in New England
Whoa! What happened to the theme song?
This is Cook's Country rather than ATK, which has its own music.
@@carowells1607 I'm aware of this. My question was referring to the theme song to Cooks Country.
@@ranchodiablaacres3967
Ooooh yeah! That banjo music is gone, isn't it? Forgot about that song.
Just worried about the lack of salt in the meat sauce
Well, is the "funk" from the grass?
The leaves are green? Not fall.
Made the lasagna, good flavor profile, but it was a soupy mess.
Tip: save some of the noodle water to thin the ingredients, but don't salt the water. I learned that from Lydia.
One shot was straight out of the Food Network. Not only are we told that the cook is washing her hands, we are also shown.
🙄
Caro Wells The young and unskilled newbs need that reminder/education. Could save someone’s life from food poisoning. Not like extra 15 seconds it took(of the more skilled cooks) time hurts anyone, really. ... does it? 🤷🏻♀️
@@mztwixed
Lol save someone's life! You are a true optimist. The point was, I think, that we don't have to watch every step of handwashing to understand it. If people don't know what "wash your hands" means, they don't belong in any kitchen. That's what they do in the Food Channel because people who watch some of their shows (Sandra Lee for instance) are generally morons. It's insulting to imply that a grown person doesn't know how to wash their own damn hands.
👨🍳
I purchased the Polly-o mozzarella cheese whole milk. It was nothing more than a big block of string cheese. Nothing special.
did you bother to shred some and cook with it? or, do you like to just complain and nitpick?
I wanna know where the gohlbani cheese rated. I guess they didnt pay ATK as much as polly o for the ranking? The system is rigged!😮
Love this show and generally, they are spot on. With respect to Lasagna, there is no way my family would ever use cottage cheese! SORRY. Ricotta would just be better.
You don’t know until you try .
Now, you couldn't get a cup of coffee for 30 cents
I would weigh 1,000 lbs if I worked with you all! 😏 Testing food recipes? I would make screw ups just so I could eat them to hide the evidence! 😆 🤣 😂 😹 😆 🤣
😎👍👌🖖✌😁
The lasagna seems to be missing something. It’s not loaded. I love my recipe from Chef John.
I LOVE that that Elle is hosting this show now. More POC representation!
LOL we can't even see her color, it's just her voice. How come there are no Asian or Native American voiceovers?
Caro Wells Yeah, but fans of the show know it’s Elle, a fabulous cook and an African-American. Adore her!
@@nicholashilton2514
You like her because she's black?
Josephine Roe No, I like her personality, and her energy she brings to the show.
@@nicholashilton2514
Oh, is she African American? She should be promoted then😇
Now, you can't even get a cup of coffee for 30c!
Why are there no grocery store brand products in any of these grocery store challenges?
I don't care about grainy, you have to use Ricotta. Also, nutmeg is necessary for the Ricotta.
Obviously NOT
I trust the experts.
Congratulations
Where's dude?
I love americas test kitchen but they lost me at the cottage cheese. My nonna would roll her eyes at this as do I. Very Americano.
Sorry, just say NO to cottage cheese. Italian-American lasagna must be made with ricotta. Some things are just not negotiable!
No no no ricotta cheese but cottage cheese?? Yuk! As an Italian that’s disgusting!
I’d look like Christy ate another Christy if I worked at ATK. I don’t know how anyone stays remotely trim working there. I hate bechamel based lasagnas btw.
Click like before watching
You lost me at the cottage cheese. In Italy, this would be an abomination...Also in my house!
don't knock it until you try it. It's much more economical than Ricotta - I actually prefer it. Cottage Cheese is the vehicle for all the flavors. It also cooks down and is very creamy.