Chocolate ravioli desserts & holiday parfaits - CNY Flavor 12/20/2011


Uploaded by CNYFlavor on 12.12.2011

Transcript:
>> HI EVERYBODY,
SCOTT TRANTER HERE,
HOST OF CNY FLAVOR
AND WE HAVE A VERY SPECIAL SHOW
FOR YOU TODAY.
WE HAVE A FUTURE CHEF
OF AMERICA, MIKE COVACK HERE
WHO'S A LOCAL BOY
FROM NEWPORT, NEW YORK.
GRADUATE OF BOSEY'S
CULINARY ART DEPARTMENT.
WHAT HE DOESN'T LIKE
TO TALK ABOUT IS THAT
HE'S BEEN ACCEPTED
INTO JOHNSON AND WALES
WHICH IS A VERY PRESTIGIOUS
CULINARY ART SCHOOL.
TO BECOME A MASTER BAKER
AND A MASTER CHEF.
♪ ♪
>> ALRIGHT WHAT WE'RE STARTING
WITH IS A CHOCOLATE GANACHE.
WHAT WE HAVE TO DO IS WE HAVE
TO MELT THESE CHOCOLATE CHIPS
AND THE WAY WE'RE GOING
TO DO THAT IS TAKE
ABOUT A THIRD OF A CUP
OF HEAVY CREAM,
PUT IT IN YOUR SAUCEPAN
AND HEAT IT TO
ABOUT 180 DEGREES.
YOU DON'T WANT TO SCORCH
YOUR MILK BECAUSE IT WILL THROW
THE TASTE OFF OF EVERYTHING.
SO WHAT WE HAVE TO DO IS START
BY PUTTING OUR HEAVY CREAM
IN OUR SAUCEPOT
AND THEN BRINGING IT
OVER TO THE STOVE.
>> HEY WELCOME
TO CRAZY OTTO'S EMPIRE DINER
THAT'S 100 WEST ALBANY STREET
RIGHT HERE
IN DOWNTOWN HERKIMER.
YOU MAY REMEMBER ME
OR NOTICE ME AS THE HOST
OF CNY FLAVOR.
YOU CAN COME ON THAT WEBSITE
AT CNYFLAVOR.COM
AND LEARN ALL ABOUT
THE COOKING SHOW THAT AIRS
ON TUESDAY, EVERY TUESDAY,
BUT WE'RE TALKING ABOUT
CRAZY OTTO'S EMPIRE DINER
RIGHT NOW.
YOU KNOW A LOT OF TIMES
YOU SEE TV SHOWS,
YOU WONDER IF THE COOK,
THE CHEF THERE REALLY
ACTUALLY COOKS
OR IF HE ACTUALLY
IS IN A RESTAURANT.
WELL I'M ONE OF THE GUYS
WHO HAVE BEEN THERE DONE THAT
AND IS STILL DOING IT.
RIGHT HERE YOU CAN COME IN
AND YOU CAN SEE ME COOK.
I'M HERE VIRTUALLY EVERY DAY.
HERE AT CRAZY OTTO'S
THEY DON'T CALL US CRAZY
FOR NOTHING.
EVERYTHING HERE IS FRESH
AND HOMEMADE AS YOU CAN SEE.
WE FRESH SLICE OUR TOMATOES --
EVERYTHING IS DONE
FRESH TO ORDER.
DOING ACTUALLY A BLT RIGHT NOW.
THIS IS MICHAEL,
ALSO HAPPENS TO BE MY SON.
HEY ALRIGHT,
WELCOME TO CRAZY OTTO'S
COME ON IN AND GIVE US A TRY,
YOU WON'T BE DISAPPOINTED.
♪ ♪
>> SO WE HAVE THE HEAVY CREAM
ON THE STOVETOP.
>> YEP.
>> MEDIUM HEAT.
MEDIUM TO LOW HEAT.
GETTING HOT.
TELL ME WHAT YOUR NEXT STEP IS.
>> RIGHT NOW WE'RE GOING
TO START OUR SAUCE.
AND WHAT YOU'VE GOTTA DO
IS YOU'VE GOTTA TAKE
FRESH STRAWBERRIES
AND WHAT YOU'VE GOTTA DO
IS YOU'VE GOTTA CORE THEM.
YOU CAN'T HAVE ANY OF THIS
IN THERE SO WHAT WE'RE GOING
TO DO IS WE'RE JUST GOING
TO TAKE OFF THE TOPS
OF ALL THESE STRAWBERRIES
AND WE'RE ALSO GOING
TO CUT THEM IN HALF
TO HELP BREAK THEM DOWN QUICKER.
YOU CAN LEAVE THEM WHOLE,
IT WOULD TAKE A LOT LONGER
FOR THE SAUCE TO FORM THOUGH.
JUST CUT DOWN ENOUGH
TO WHERE YOU GET THE CORE
OFF OF THE TOP, MAKE SURE
YOU HAVE ALL THESE LITTLE LEAVES
THAT WILL FALL ALL OVER
AND THEY'LL GET IN THERE.
TAKE THOSE OFF.
AND WHAT YOU DO WITH THIS
IS PUT IT IN A MEDIUM SAUCEPOT
WHICH YOU GRAB OVER THERE SIR.
YOU MAY WANT TO STIR
THE HEAVY CREAM CAUSE
YOU DON'T WANT IT TO SMOLD.
>> OKAY.
>> YOU JUST PUT
YOUR STRAWBERRIES INTO YOUR POT
AND TO HELP BREAK THIS DOWN
AND MAKE IT A LITTLE SMOOTHER
YOU'RE GOING TO WANT TO ADD
ABOUT A QUARTER OF A CUP,
MAYBE A LITTLE BIT LESS
OF WATER.
JUST A LITTLE SPLASH JUST
TO GET SOME MOISTURE IN THERE.
A LITTLE BIT OF SUGAR
CAUSE THE SUGAR ACTUALLY HELPS
BREAK DOWN THE FRUIT ITSELF.
AND THAT'S JUST GOING
TO MAKE IT REAL NICE AND SWEET.
>> THAT WAS ABOUT 2 TABLESPOONS.
>> WELL...
>> HE LIKES PINCHING.
>> I EYEBALL.
YES I DO.
>> MEDIUM HEAT?
>> MEDIUM, MEDIUM LOW.
>> OKAY.
SO WE HAVE THE STRAWBERRIES
ON MEDIUM HEAT.
YOUR HEAVY CREAM IS READY
FOR YOUR CHOCOLATE.
>> ALRIGHT.
SO NOW WE START WITH ABOUT HALF.
WHEN YOU DO IT,
POUR IT OVER
AND JUST LET IT SIT
FOR A COUPLE MINUTES.
IT WILL START TO BREAK DOWN
THE CHOCOLATE, MELT IT
AND THEN YOU WANT IT TO BE
A SMOOTH CONSISTENCY.
WHEN IT GETS SMOOTH YOU WANT
TO SET IT IN THE FRIDGE
FOR ABOUT 20-30 MINUTES.
IT WILL GET HARD.
IT WILL BE ALMOST
LIKE CHOCOLATE MORSELS
EXCEPT ONE BIG BRICK.
>> OKAY.
ONE OF THE THINGS I SEE HERE
MIKE IS IT'S HAVING A HARD TIME
BREAKING DOWN WHETHER I DIDN'T
GET THE HEAVY CREAM
HOT ENOUGH OR...
>> IT JUST COOLED DOWN BEFORE.
>> IT COOLED DOWN TOO QUICK?
>> YEAH.
JUST COOLED DOWN TOO QUICK.
IF YOU HAVE A PROBLEM WITH THAT,
WHAT YOU DO IS PUT IT
IN THE MICROWAVE
AT LIKE 10 SECOND INTERVALS,
CAUSE YOU DON'T WANT TO BURN
THE CHOCOLATE
FROM THE MICROWAVE
AND AFTER YOU DO THAT,
EVERY TIME YOU DO IT
YOU'VE GOT TO STIR IT
AROUND A LITTLE BIT
AND WHEN IT COOLS DOWN
AGAIN PUT IT IN
FOR ANOTHER 10 SECONDS
UNTIL IT'S A NICE
SMOOTH CONSISTENCY.
>> CAN YOU SHOW THE CAMERA
HOW IT LOOKS RIGHT THERE.
>> RIGHT NOW IT LOOKS LIKE THAT.
IT'S THICKER THAN
WHAT I SHOWED YOU BEFORE
BECAUSE MORE OF THE CHOCOLATE
HAS MELTED, SO WHEN MORE
OF THE CHOCOLATE MELTS
IT'S GOING TO BE EVEN THICKER.
IT WILL BE LIKE A PUDDING.
>> SO I'M GOING TO STICK THIS
RIGHT NOW INTO THE MICROWAVE,
10 SECOND INTERVALS.
I WANT TO REMIND EVERYBODY
TO GO TO CNYFLAVOR.COM
WHERE YOU CAN SEE US IN ACTION,
YOU CAN SEE PAST EPISODES
AND YOU CAN ALSO
GET THE RECIPES.
SO MIKE WHERE WERE WE?
>> WELL RIGHT NOW WE JUST
GOT OUR SAUCE,
OUR GANACHE INTO THE FRIDGE
SO IT CAN SOLIDIFY.
NOW WE'RE GOING TO GET
THE SEASONINGS
INTO OUR STRAWBERRY SAUCE
SO WE CAN PUT IT ON RESERVE
UNTIL THE RAVIOLIS ARE DONE.
>> OKAY, NOW THE STRAWBERRIES
HAVE BEEN COOKING.
>> THE WHOLE TIME,
YEP AND NOW THEY SHOULD
BE BROKEN DOWN REAL NICE.
RIGHT NOW WE'VE GOT SOME NUTMEG
AND WE'VE GOT CINNAMON
AND THAT'S ALL WE'RE GOING
TO PUT IN THIS.
AND YOU'RE GOING TO WANT ABOUT
EQUAL PARTS OF IT, OF BOTH.
JUST A COUPLE SHAKES OF BOTH,
YOU DON'T WANT TO OVERPOWER IT.
YOU STILL WANT THE STRAWBERRY
TO BE THE MAIN COMPONENT
OF FLAVOR IN THIS SAUCE.
>> SO WHAT DO YOU PUT IN THERE
IS BASICALLY A QUARTER
OF A TEASPOON.
NOT A WHOLE TEASPOON, OKAY?
JUST A QUARTER OF A TEASPOON.
>> VERY SMALL AMOUNT.
>> AND AS YOU CAN SEE
I'M JUST TAKING A LITTLE.
OH THAT'S GOOD, THAT'S GOOD.
>> AND IT IS
A SMOOTH CONSISTENCY,
I MEAN YOU'VE GOT A LITTLE BIT
OF A CHUNK IN THERE
BUT IT'S NICE AND SMOOTH
AND IT'S GOING TO BE PERFECT.
>> NOW DO YOU
LET THAT COOL DOWN?
>> YOU CAN LET IT COOL DOWN.
YOU CAN SERVE IT HOT TOO.
CAUSE YOU CAN HAVE
THE RAVIOLI HOT
AND THE SAUCE HOT,
OR YOU CAN HAVE IT OPPOSITE,
ONE COLD AND ONE WARM.
>> DEPENDS ON YOUR TASTE?
>> YEAH, JUST DEPENDS ON WHAT
YOU FEEL LIKE ON THAT DAY.
>> OKAY, WHAT ARE WE GOING
TO DO RIGHT NOW?
>> WE'RE GOING TO PUT THIS
IN A BOWL AND PUT IT ON RESERVE
CAUSE WE'RE STILL WAITING
FOR THE CHOCOLATE TO SOLIDIFY
AND WE'RE GOING TO START
ON OUR PARFAITS.
>> GREAT, ALRIGHT.
>> HI, I'M CHRISTIE
FROM IN-HOME PHOTOS.
YOU MIGHT THINK THAT
YOU CAN'T AFFORD FAMILY PHOTOS,
CHRISTMAS PHOTOS,
OR EVEN SENIOR PHOTOS.
WELL, THINK AGAIN,
$75, THAT'S IT!
$75 FOR GREAT PHOTOS
OF YOUR FAMILY.
WE CAN DO OUTDOOR PHOTOS
OR BRING THE STUDIO TO YOU.
I CAN SET UP IN MOST
AVERAGE LIVING ROOMS
WITH LOTS OF BACKDROPS
TO CHOOSE FROM.
CALL OR VISIT INHOMEPHOTOS.COM
TO SCHEDULE YOUR SESSION TODAY.
>> OKAY WHAT ARE WE GOING
TO DO NEXT?
>> WE'RE GOING TO START
OUR STRAWBERRY,
OUR FRUIT PARFAITS RIGHT NOW.
SO WE'VE GOT ALL THESE.
THE RASPBERRIES AND BLUEBERRIES
YOU WANT TO LEAVE WHOLE,
CAUSE THEY'RE ALREADY
SMALL ENOUGH.
BUT THESE STRAWBERRIES ARE
VERY BIG AND FOR THE CONTAINER
WE'RE PUTTING THESE IN
YOU WANT TO SLICE THEM CAUSE
IT'S A BETTER PRESENTATION.
SO RIGHT NOW, ALL WE'RE GOING
TO DO IS JUST GOING TO SLICE
THESE REALLY THIN AND YOU WANT
TO MAKE SURE YOU'RE FINGERS
ARE OUT OF THE WAY
SO YOU DON'T CUT YOURSELF.
AND THAT WILL BE MOST
OF THE PREP FOR THIS.
THE MAIN THING IN HERE
THAT WILL TAKE YOU THE MOST TIME
IS THE HEAVY CREAM.
AND THEN AFTER THAT IT'S JUST
THE PUTTING IT TOGETHER
WHICH WILL TAKE A LITTLE BIT
OF TIME.
>> NOW I HOPE YOU NOTICE
THAT THE WAY HE'S USING
THAT KNIFE AND HIS FINGERS.
WE'VE TALKED ABOUT SAFETY,
KNIFE HANDLING TECHNIQUES.
WE'VE DEMONSTRATED BEFORE ON HOW
TO HOLD YOUR FINGERS
SO YOU USE IT AS A GUIDE
AND I DON'T KNOW
IF YOU NOTICED THIS.
I'M RIGHT HANDED,
HE'S LEFT HANDED, OKAY?
AND HE'S STILL USING
THE SAME TECHNIQUE
GUIDING WITH HIS FINGERTIPS
WITH HIS KNUCKLES DOWN
SO THAT IF THE KNIFE SLIPS
HE WILL NOT CUT HIS FINGER.
THAT'S A VERY IMPORTANT
TECHNIQUE THAT YOU SHOULD
PRACTICE AT HOME.
>> YOU SHOULD ALWAYS HAVE
THE KNIFE COMFORTABLE
IN YOUR HAND.
MANY PEOPLE HOLD IT
A DIFFERENT WAY
BUT THE BEST WAY TO HOLD IT
IS COMFORTABLY IN YOUR HAND,
CAUSE IF YOU'RE UNCOMFORTABLE
YOU HAVE A BETTER CHANCE
OF HURTING YOURSELF.
>> NOW ARE YOU GOING
TO ADD SUGAR OR ANYTHING
TO THESE?
>> I'M GOING TO ADD A LITTLE BIT
OF SUGAR TO THESE,
BUT THESE ONES ARE GOING
TO BE OKAY BECAUSE
THE WHIPPED CREAM TOPPING
IS ALSO GOING TO HAVE
A LITTLE BIT OF SWEETNESS TOO.
WE'RE GOING TO DO A LITTLE
SOMETHING DIFFERENT WITH THAT.
>> OKAY.
>> ALRIGHT, AND WE'RE JUST
GOING TO PUT THESE BACK IN
THE BOWL WE HAD THEM
I SO THEY'RE OUT OF THE WAY.
SO NOW ALL OUR FRUIT IS
IN THE DISHES WE NEED THEM TO
SO WE CAN LAYER OUR PARFAITS
THE WAY WE WANT THEM.
>> WE HAVE THE STRAWBERRIES,
YOU'VE GOT YOUR SUGAR READY.
>> TO ADD TO THE STRAWBERRIES.
THAT'S ALL WE'RE GOING TO DO,
JUST GIVE IT A NICE HEALTHY DOSE
OF SUGAR.
AND THAT WILL BRING OUT
THE SWEETNESS OF THE FRUIT
AND WE'LL JUST SET IT
TO THE SIDE.
NOW WHAT WE'RE DOING
IS WE'RE GOING TO DO
OUR WHIPPED TOPPING.
AND WHAT WE'VE GOT HERE
IS ABOUT 1 2/3 CUP
OF HEAVY CREAM AND JUST PUT IT
INTO YOUR BOWL.
>> AND IT'S CALLED,
THERE'S SOME DIFFERENCES
BETWEEN CREAMS
THAT YOU CAN GET AT
YOUR LOCAL SUPERMARKET THERE.
>> YES.
>> LIGHT CREAM, REGULAR CREAM,
THIS IS HEAVY WHIPPING CREAM
SO WE HAVE OUR MIXER HERE.
>> AND YOU START IT LOW
CAUSE YOU DON'T WANT IT TOO HIGH
AND HAVE IT SPLASH EVERYWHERE.
ONCE IT STARTS TO GET AIRIER
YOU CAN SPEED IT UP
A LITTLE BIT.
YOU WANT ABOUT MEDIUM STIFF
TO MEDIUM WELL STIFF.
LIKE YOU WANT A GOOD PEAK
ON THESE WHEN YOU PULL
THE BEATERS OUT
AND THAT'S HOW YOU KNOW
WHEN YOUR WHIPPED CREAMS RIGHT.
NOW IT'S STARTING TO GET AIRY.
SPEED IT UP JUST A LITTLE BIT.
AND THIS WILL TAKE
A COUPLE MINUTES
BUT YOU'LL KNOW WHEN IT'S READY.
ALRIGHT.
NOW, WE WANT THESE TO HAVE
STIFF PEAKS SO WHEN YOU PULL IT
UP SEE HOW IT'S STIFF RIGHT NOW
AND IT WON'T MOVE
WHEN YOU WIGGLE IT,
THAT'S HOW YOU KNOW
WHEN YOUR CREAM IS READY.
NOW WHAT WE'RE DOING
IS ADDING THE VANILLA.
>> AND I HAVE APPROXIMATELY
3 OF A TEASPOON AND I'M GOING
TO ADD IT RIGHT IN THERE.
>> AND THERE YOU GO.
THERE'S OUR WHIPPED CREAM
FOR OUR PARFAITS.
>> NOW DO WE GET TO ACT
LIKE KIDS AND GET TO LICK THE...
>> OF COURSE, WE HAVE TO MAKE
SURE IT TASTES RIGHT.
>> YOU'VE GOT TO DO IT IN FRONT
OF THE CAMERA THOUGH.
SMILE WHEN YOU'RE
DOING IT THOUGH.
>> PERFECT.
>> THAT IS GOOD, I CAN'T WAIT
TO ADD THE OTHER INGREDIENTS.
THIS IS GOOD STUFF.
>> YES.
♪ ♪
>> SO MIKE TELL ME WHAT
WE'RE GOING TO DO NOW.
>> WE'RE GOING TO PUT
OUR HEAVY CREAM WHICH WE MADE
INTO A WHIPPED CREAM
INTO A PIPING BAG.
A ZIPLOC BAG AND WE'RE GOING
TO START LAYERING OUR PARFAITS.
>> OKAY AND ONE OF THE THINGS
WE'RE GOING TO USE HERE
ARE THESE ARE CHAMPAGNE FLUTES.
WHICH THEY ARE REALLY CHEAP,
YOU CAN GET THEM
AT BARGAIN STORES,
YOU CAN GET THEM AT ANY
OF THE MAJOR DEPARTMENT STORES.
SO LET'S START
WITH THE ZIPLOC BAG.
GOT A PAIR OF SCISSORS HERE
AND A ZIPLOC BAG.
>> ONE TRICK I DID LEARN
IS WHEN YOU'RE DOING IT,
HAVE IT THIS WAY SO IT DOESN'T
GET ON THE TOP OF THE BAG
SO WHEN YOU CLOSE IT AND ROLL IT
BACK OUT IT'S NOT GOING
TO BE ALL OVER YOUR HANDS.
YOU KNOW WHAT I MEAN?
SO IF YOU WOULDN'T MIND
HOLDING THIS.
>> ABSOLUTELY.
>> AND WE'LL GET THIS RIGHT
IN TO OUR PIPING BAG.
THEN WHAT YOU WANT TO DO
IS YOU WANT TO ROLL IT UP.
GET EVERYTHING DOWN
TO THE CORNER.
YOU WANT TO GET ALL
THE AIR BUBBLES OUT OF IT
SO WHEN YOU ARE PIPING
YOU DON'T HAVE TO HAVE
THE PROBLEM WITH THE BAG
SQUEEZE AIR OUT
INSTEAD OF THE WHIPPED CREAM
AND SPLASHING IT ON THE SIDES.
CAUSE IT IS PRESENTATION,
YOU WANT IT TO BE LOOKING GOOD
TO YOUR EYES.
SO YOU TRY TO GET IT ALL
THE WAY DOWN TO THE TIP
AS MUCH AS YOU CAN
AND THIS IS READY TO HAVE
THE TIP CUT AND THEN
WE CAN START PLATING IT.
SO WE JUST WANT TO CUT RIGHT...
>> SEE THE AIR POCKET
RIGHT HERE?
AND THAT'S JUST WHAT I'M GOING
TO DO IS CUT IT RIGHT OFF.
>> PERFECT.
>> JUST LIKE THAT.
>> NOW WHAT YOU'RE GOING TO WANT
TO DO IS YOU'RE GOING TO WANT
TO HAVE OPPOSITE COLORS
EVERY TIME.
SINCE WE HAVE TWO RED
WHAT WE WANT TO START OFF WITH
FIRST IS WE'RE GOING TO START
OFF WITH SOME RASPBERRIES.
WE ONLY NEED TWO OR THREE
CAUSE THIS IS THE BOTTOM
OF THE GLASS.
MAYBE FOUR, FOUR WOULD BE GOOD.
>> I DID NOTICE YOU ADDED
A SECRET INGREDIENT OVER THERE.
>> OH YES, I DID ADD
A LITTLE BIT OF SUGAR
TO THE STRAWBERRIES AND NOW
WE ALSO HAVE GRANOLA.
NOW WITH THE FRUIT,
FRUIT HAS A LITTLE BIT
OF A TEXTURE TO IT,
BUT IT DOESN'T HAVE A CRUNCH.
THIS IS GOING TO GIVE IT
CONTRASTING TEXTURE TO MAKE IT
MORE PLEASING.
NOW YOU HAVE YOUR WHIPPED CREAM
THAT WE GOT.
ALL YOU WANT TO DO IS PUT
A LITTLE BIT DOWN AT THE BOTTOM.
NOW YOU'VE GOT YOUR FIRST LAYER
OF WHIPPED CREAM
NOW WHAT YOU WANT TO DO
IS YOU WANT TO ADD A LITTLE BIT
OF THIS GRANOLA.
AND ALL WE'RE GOING TO DO
IS JUST ALTERNATE EVERYTHING.
NOW WE'RE GOING TO DO
A FEW BLUEBERRIES.
JUST HAVE A COUPLE OF THOSE
IN THERE.
>> SO YOU GET THE RASPBERRIES,
THE WHIPPED CREAM,
GRANOLA, BLUEBERRIES.
>> EXACTLY.
NOW AFTER THIS WE WILL ADD
SOME MORE WHIPPED CREAM.
>> OKAY.
>> A THINNER BOTTOM.
NOW IT'S THINNER SO NOW
IT'S GOING TO WORK A BIT BETTER.
WE JUST WANT A LITTLE BIT
DOWN IN THERE.
TAKE YOUR SPOON
AND PUSH IT DOWN A LITTLE BIT
IF YOU WOULDN'T MIND.
AND THAT'S OKAY THAT YOU'RE
HAVING A LITTLE BIT OF TROUBLE
GETTING IT DOWN
CAUSE YOU'LL JUST TAKE
SOME OF YOUR FRUIT
FROM THE NEXT ONE
AND PUSH THEM DOWN
A LITTLE BIT.
TRY TO HAVE EVERYTHING TOUCH
THE EDGE OF THE GLASS
SO THEY CAN SEE
THE DIFFERENT COLORED LAYERS.
>> OKAY.
>> AND YOU'RE GOING TO ADD
A LITTLE BIT MORE GRANOLA.
THERE'S THAT, AND A LITTLE BIT
MORE CREAM.
ALRIGHT NOW SINCE WE HAD
A RED THERE, WE'RE GOING
TO PUT MORE BLUEBERRIES.
WE KIND OF WANT TO HAVE
OPPOSITE COLORS EVERY TIME.
>> SO I SEE YOU'VE GOT
THE RED FOR THE RASPBERRIES,
BLUEBERRIES, GRANOLA,
STRAWBERRIES -- RED --
WITH GRANOLA AND YOU'LL
TOP IT OFF WITH THE BLUEBERRIES.
>> GOT A GOOD AMOUNT IN THERE.
IT'S ALMOST LIKE A FRUIT
AND CREAM DESSERT.
A LITTLE BIT MORE GRANOLA.
OKAY NOW THIS IS GOING TO BE
THE TOPPERS.
THIS ONE YOU WANT A LITTLE BIT
MORE CREAM THAN WHAT
WE'VE BEEN PUTTING IN.
THE REASON FOR THAT
IS WE WANT IT TO HAVE
A NICE LITTLE PEAK AT THE TOP.
SO WHAT YOU'RE GOING TO DO
IS JUST GIVE A LITTLE SWIRL
AND THERE YOU GO.
THAT WILL BE THE TOP.
IT MAY LOOK DONE, BUT WE'RE
STILL NOT DONE WITH IT YET.
>> OKAY.
>> ALRIGHT.
ONE THING YOU'RE GOING TO WANT
TO DO WITH THIS IS
YOU'RE GOING TO TAKE
A WHOLE STRAWBERRY.
WE HAVE THOSE OVER HERE.
YOU WANT TO LEAVE THIS GREEN ON.
AND THIS IS A LITTLE TRICK
I LEARNED IN SCHOOL.
WHAT IT IS, IS IT'S GOING
TO BE FANNING IT.
WHAT YOU DO IS JUST TAKE IT
STRAIGHT UP AND YOU'RE GOING
TO MAKE LAYERS LIKE I WAS
SLICING BEFORE,
BUT YOU'RE NOT GOING TO CUT
ALL THE WAY THROUGH.
YOU'RE ONLY GOING TO GO
A LITTLE BIT.
>> SO WHEN YOU'RE SAYING FANNING
AND HE'S CUTTING DOWN
TO ABOUT 1/8 OF AN INCH
OFF THE BOTTOM AND THEN
HE'S GOING TO BE ABLE
TO FAN THE STRAWBERRY.
>> ALRIGHT, THEN ALL YOU'RE
GOING TO HAVE TO DO
IS FAN IT OPEN.
GIVES A NICE LITTLE PRETTY
LITTLE DECORATION.
ALL YOU DO.
IS WE'RE GOING TO STICK IT
RIGHT THERE AND THERE
IS YOUR FRUIT DESSERT.
>> THERE IT IS RIGHT THERE.
CHOCOLATE RAVIOLIS
WHEN HE TOLD ME HE WAS GOING
TO DO THIS I SORT OF GOT
A LITTLE SKEPTICAL BECAUSE
YOU KNOW CHOCOLATE RAVIOLIS?
BUT HE GOT
A WONDERFUL CONCEPT HERE.
>> FIRST THING I HAVE TO SAY
IS THIS IS MY MOM'S RECIPE SO,
YOU'VE GOTTA GIVE
ALL YOUR PROPS TO HER.
BUT WHAT YOU HAVE HERE IS YOU
HAVE A PUFF PASTRY FILO DOUGH,
ALRIGHT?
AND WHAT WE'RE GOING
TO NEED TO DO
IS WHERE GOING TO NEED
TO FLOUR OUR AREA THAT WE'RE
GOING TO BE WORKING ON.
DON'T WANT IT TO STICK
SO BE LIBERAL WITH IT.
>> AND IT'S OKAY TO DO IT
ON THE COUNTER TOP CAUSE
THE GRANITE WILL ACTUALLY...
>> ...KEEP IT COLD.
>> THAT'S CORRECT.
>> YOU HAVE TO MAKE SURE
IT'S DEFROSTED OR IT WILL STICK
A LITTLE BIT ON YOU
WHEN YOU UNROLL IT.
BUT YOU JUST HAVE TO BE GENTLE
AND IT WILL WORK OUT FINE.
YOU JUST SLOWLY PEEL IT.
DON'T RUSH IT
CAUSE YOU WILL RIP IT.
JUST KIND OF FOLLOW
YOUR FINGERS UP.
AS YOU FOLLOW YOUR FINGERS UP
THAT WILL STOP IT
FROM GETTING MORE STRETCH
AND THAT'S ABOUT THE SIZE SHEET
YOU'RE GOING TO GET.
YOU WANT TO FLOUR
A LITTLE BIT OF THIS.
SPREAD IT AROUND, THAT WILL
STOP IT FROM STICKING.
NOW YOU WANT IT TO ALMOST
GET DOUBLE THE SIZE
THAT IT IS NOW.
YOU WANT TO TAKE
YOUR ROLLING PIN.
START FROM THE CENTER ALWAYS.
YOU WANT TO WORK
FROM THE CENTER OUT.
AND THAT WILL GET YOU
A MUCH MORE EVEN SHEET
OF PUFF PASTRY.
RIGHT THERE, IT'S GOING TO BE
ABOUT 1/8TH OF AN INCH THICK.
YOU DON'T WANT IT TOO THIN
CAUSE THAT WILL MAKE
THE GANACHE ACTUALLY RUN OUT
WHEN YOU'RE BAKING IT,
BUT YOU DON'T WANT IT TOO THICK
CAUSE YOU WANT A GOOD RATIO
OF PASTRY DOUGH TO FILLING.
RIGHT THERE IS ABOUT
WHERE YOU WANT IT.
YOU WANT TO GET AS MANY
OUT OF HERE AS YOU CAN.
YOU WANT TO GET
THE GREATEST YIELD POSSIBLE
SO WHAT YOU DO
IS JUST TRY AND GET YOUR CUP
AS CLOSE AS YOU CAN TOGETHER
FROM EACH ONE.
>> NOW IF YOU REMEMBER
ON A PREVIOUS EPISODE
MY LITTLE HOMEMADE
BISCUIT MAKER.
YOU CAN ALSO USE THIS TO MAKE
A COUPLE SMALLER ONES.
>> EXACTLY AND YOU'RE MORE
THAN WELCOME TO DO THAT.
THERE WE GO.
THERE ARE OUR FIRST BATCH
OF RAVIOLIS.
NOW WE'RE GOING TO WANT TO PUT
THE GANACHE IN THERE
BUT TO KEEP THE GANACHE
FROM FLOWING OUT OF IT
YOU NEED TO MAKE AN EGG WASH
TO GO AROUND THE EDGES
AND THAT WILL SEAL IT WELL
SO IT WILL HOLD IT ALL IN
WHILE IT'S BAKING TOGETHER.
AND ALL AN EGG WASH IS
IS JUST ONE SINGLE EGG,
ALRIGHT YOU JUST CRACK IT
INTO YOUR BOWL.
BEAT IT LIGHTLY, YOU DON'T WANT
TO GET CRAZY WITH IT OR NOTHING.
JUST LIKE A SCRAMBLED EGG
AT HOME AND THAT'S ABOUT
ALL YOU WANT RIGHT THERE.
AND THAT'S WHAT YOU'LL NEED.
ALRIGHT, NOW WHAT YOU WANT
TO DO NOW IS YOU'RE GOING
TO TAKE YOUR GANACHE
RIGHT HERE OKAY?
YOU DON'T WANT TO PUT
YOUR EGG WASH ON NOW
CAUSE THAT'S GOING TO MAKE
THE GANACHE GET EVERYWHERE.
>> CAN I SEE HOW
THAT'S SOLIDIFIED?
>> SEE IT'S VERY HARD,
IT'S NOT ROCK SOLID,
YOU CAN STILL PUT YOUR FINGER
IN AND STILL BE...
BUT IT'S NICE AND SOFT,
STILL PLIABLE AND EASIER
TO WORK WITH.
NOW WHAT WE'RE GOING TO WANT
IS WE'RE GOING TO WANT
A LITTLE BIT LIKE THAT
AND ALL YOU'RE GOING TO DO
IS PUT IT RIGHT OVER HERE
INTO THE HALF.
YOU WANT TO KEEP IT ON ONE HALF
AND WHAT YOU'LL DO
IS JUST TAKE YOUR FINGER --
CAUSE IT'S GOING TO BE BAKED
ANYWAY SO IT WILL KILL OFF
ANY PATHOGENS IN THERE.
JUST GO AROUND HALF
OF THIS LITTLE MOON
AND THAT'S GOING TO BIND
IT ALL TOGETHER.
YOU DON'T WANT A LOT,
JUST ENOUGH TO MOISTEN IT UP
AND WHAT YOU'LL DO
IS FOLD IT OVER AND PUSH IT
RIGHT DOWN TO THE EDGE.
THEN YOU'LL TAKE A FORK, OKAY?
WHAT THIS WILL DO
IS THIS WILL CRIMP THE EDGES
WHICH WILL HELP THE EGG WASH
BIND THE TWO LAYERS TOGETHER
AND STOP ANY LEAKING
FROM FORMING.
AND THEN THERE YOU GO,
THAT'S YOUR RAVIOLI,
RIGHT THERE.
>> THAT'S GREAT, IT LOOKS LIKE
HALF A CHICKEN POT PIE.
>> WELL EXACTLY OR A TURNOVER
IN A WAY.
AND THEN YOU JUST DO THAT
REPEATEDLY UNTIL YOU FILL UP
YOUR SHEET.
>> NOW WHAT ARE
YOU LAYING IT ON?
>> I'M LAYING IT ON WAX PAPER
SO IT DOESN'T STICK TO THE PAN
CAUSE IF IT STICKS TO THE PAN
THAT'S ALSO GOING TO HAVE IT
BURN A LITTLE BIT
TO THE BOTTOM AND THAT'S,
YOU DON'T WANT THAT
KIND OF FLAVOR ON THOSE.
>> RIGHT.
>> SO THAT'S ALL IT IS
AND THEN YOU JUST REPEAT
THE PROCESS UNTIL YOU FILL UP
YOUR WHOLE SHEET.
SO RIGHT NOW WHAT WE HAVE
WE HAVE OUR PLATE READY,
WE HAVE OUR STRAWBERRY SAUCE
AND RIGHT NOW WE'RE GOING
TO TOP THE RAVIOLIS
WITH POWDERED SUGAR.
IT JUST GIVES A NICE LITTLE BIT
OF THE SWEETNESS ON TOP
AND BETTER PRESENTATION.
SO WE HAVE OUR SIFTER.
PUT IT RIGHT IN.
OUR POWDERED SUGAR
AND THEN IF YOU WOULD,
JUST LIGHTLY GO OVER IT
AND MAKE IT LOOK PRETTY.
BE VERY LIBERAL WITH IT.
AND NOW WE'RE GOING TO PLATE.
TAKE YOUR STRAWBERRY SAUCE,
IT'S NICE AND THICK,
IT'S LIKE A JELLY.
STIR IT UP A BIT SO YOU
CAN MOVE IT AROUND A BIT.
AND YOU CAN PUT THIS ON ANY WAY,
YOU CAN DRIZZLE IT OVER THE TOP,
YOU CAN DUNK YOUR RAVIOLIS
IN IT.
WE'RE JUST GOING TO TRY
AND DO SOMETHING
A LITTLE INTERESTING.
>> CNYFLAVOR.COM BRINGS YOU
THE BEST OF UPSTATE NEW YORK.
THIS IS THE FLAVORS
THAT WE'RE DOING THIS SHOW ABOUT
SO WE CAN LEARN
THESE DIFFERENT TECHNIQUES
AND THINGS THAT MAKE
CENTRAL NEW YORK
UNIQUE AND DIFFERENT.
I'D LIKE TO THANK MIKE'S MOM
FOR PROVIDING US
WITH THIS RECIPE
AND TEACHING IT TO YOU.
THIS IS GREAT.
WHY DON'T WE PUT IT ALL TOGETHER
AND SEE WHAT THE FINAL PRODUCT
IS GOING TO LOOK LIKE.
>> ALRIGHT, LET'S DO THAT.
>> ALRIGHT.
♪ ♪
>> HI SCOTT TRANTER HERE
HOST OF CNY FLAVOR
AND I'M SITTING HERE
WITH MICHAEL LATREA
OF MICHAEL'S FINE FOOD
AND SPIRITS ON THE CORNERS
OF ROUTE 12 AND 20
WHICH IS ACTUALLY ON THE BORDER
OF WATERVILLE AND SANGERFIELD
JUST IN CASE YOU DIDN'T KNOW.
HOW ARE YOU DOING MICHAEL?
>> GREAT, THANKS.
>> GOOD.
THANK YOU FOR THE OPPORTUNITY
TO SIT HERE AND TALK WITH YOU
AND LEARN A LITTLE BIT
ABOUT YOUR BUSINESS HERE.
AT CNY FLAVOR WE TRY TO FOCUS
ON THE LOCAL PEOPLE.
THE MOM AND POP ORGANIZATIONS,
NOT THE BIG CHAIN STORES
AND I'VE HEARD A LOT
OF GREAT THINGS
ABOUT YOUR RESTAURANT.
TELL ME A LITTLE BIT
ABOUT YOURSELF.
>> IT'S LIKE YOU SAID,
MY NAME IS MIKE LATREA,
I OPENED UP ABOUT 7 YEARS AGO
DOWN IN THE VILLAGE
OF WATERVILLE
IN A NICE LITTLE STOREFRONT
DOWN THERE RIGHT ON MAIN STREET
AND A COUPLE YEARS AGO I MOVED,
I PURCHASED THIS BUILDING
A GREAT OLD BUILDING,
IT WAS BUILT IN 1799.
>> NOW YOU'RE NOT ONLY
THE OWNER, BUT YOU'RE
THE HEAD CHEF.
>> THAT'S WHERE MY PASSION IS.
YOU KNOW THAT'S HOW
IT ALL STARTED.
THEN I GOT INTO
THE RESTAURANT BUSINESS
AND DIDN'T WANT
TO LET GO OF THAT.
THAT'S WHAT ONE
OF THE FAVORITE PARTS OF MY DAY
IS GETTING THE SOUP ON.
YOU KNOW,
GETTING THE SAUCES GOING.
>> SO MICHAEL, WHAT INSANITY
BROUGHT YOU INTO THIS BUSINESS?
>> THAT'S A GOOD QUESTION.
BASICALLY IT'S FUNNY,
I WAS RIDING MY BIKE,
I WAS 14 YEARS OLD,
I WAS RIDING MY BIKE
DOWN THE ROAD
AND A GENTLEMAN STUCK HIS HEAD
OUT OF THE FRONT DOOR
OF A RESTAURANT AND SAID,
HEY KID YOU WANT TO MAKE $20?
I SAID, SURE!
SO I WENT IN AND WASHED DISHES
FOR A FEW HOURS.
HIS DISHWASHER HAD CALLED IN
AND JUST KIND OF GREW UP
WITH IT.
ONE THING LED TO ANOTHER
AND AT ONE POINT I HAD
THE PLEASURE OF MEETING
A WONDERFUL WOMAN JUANITA BASS
AND SHE OWNED
THE WHITEHOUSE BERRIES INN
IN BRIDGEWATER
AND SHE INVITED ME TO COME UP
AND TALK TO HER ABOUT
RUNNING HER KITCHEN.
I WAS ABOUT 20 YEARS OLD
AT THE TIME.
I SAID, YEAH THAT
WOULD BE GREAT.
LET'S DO IT AND LEARNED
A LOT FROM HER.
AND JUST KIND OF WORKED
MY WAY UP AND STARTED
A CATERING BUSINESS COUPLE YEARS
AFTER THAT IN THE SUMMER MONTHS.
JUNE THROUGH THE END
OF SEPTEMBER IS REAL HEAVY
WITH CATERING.
A LOT OF FULL SERVICE WEDDINGS,
I COORDINATE THE TENTS,
THE TABLES, CHAIRS, LINENS.
I ARRANGE FOR FLORISTS,
PRETTY MUCH
FULL EVENT COORDINATOR.
>> FULL SERVICE, SO IF
I WAS PUTTING ON A WEDDING
AND I NEEDED EVERYTHING,
YOU'RE THE GUY THAT I CALL
AND YOU'LL HANDLE EVERYTHING
FOR ME?
>> YEAH.
IT'S A ONE STOP SHOP.
>> TELL ME ABOUT YOUR MENU HERE.
I'M REAL INTERESTED
IN THE QUALITY THAT I'VE SEEN,
YOUR MENU.
>> MY MENU IS UNIQUE.
I'VE GOT QUITE
A FEW DIFFERENT SECTIONS ON IT
AND WITH A WIDE RANGE
OF FLAVORS.
WE'VE GOT ONE SECTION
THAT WE LABEL FAMILY FAVORITES.
IT'S THE CHICKEN RIGGIES,
THE CHICKEN PARMS, LASAGNA,
RAVIOLI, THE BASICS.
AND THE OTHER END OF THE MENU
HAS EVERYTHING FROM A BEAUTIFUL
ARTICHOKE CRUSTED SALMON
AND A SESAME CRUSTED AHI TUNA.
>> I NOTICED ON YOUR BOARD
THAT YOU BROUGHT BACK
THE FAMILY STYLE DINNERS.
THE HOMEMADE THINGS
FOR A REAL REASONABLE PRICE
OF $12.95.
>> YES.
COMPLETELY DIFFERENT
FROM THE DAILY MENU
THAT WE HAVE.
JUST THOUGHT CHICKEN
AND BISCUITS, MEATLOAF,
SOUTHERN FRIED CHICKEN,
TURKEY AND FIXINS.
YOU CAN GET A BEAUTIFUL
THANKSGIVING MEAL HERE
EVERY SUNDAY FOR $12.95.
>> MICHAEL YOU HAVE
A GREAT SELECTION OF WINES HERE.
YOU ALSO HAVE
A FULL SERVICE BAR.
TELL ME ABOUT THAT.
YOUR LIQUORS AND YOUR WINE.
>> WE'VE GOT -- AGAIN WE TRY
TO BE UNIQUE.
WE HAVE A GREAT WINE LIST.
WE HAVE A REAL NICE SELECTION
OF WINES BY THE GLASS
AND BY THE BOTTLE.
RANGING FROM THE LOWER PRICE
TO THE HIGHER PRICE,
SO IT'S A REAL NICE RANGE.
AS FAR AS THE BAR GOES
WE'VE GOT, WE'RE ALWAYS TRYING
NEW THINGS, WE'VE ALWAYS
GOT GREAT DRINK SPECIALS.
THE BARTENDERS LIKE TO PLAY
AROUND WITH DIFFERENT FLAVORS
AND DIFFERENT RECIPES.
THEY DON'T ALWAYS WORK
BUT WE LIKE TO KEEP IT
INTERESTING AND KEEP IT UNIQUE
AND CUSTOMERS ALWAYS LOVE IT.
>> WHAT ARE YOUR HOURS
HERE MICHAEL?
>> LUNCH, TUESDAY THROUGH
SATURDAY FROM 11-4.
TUESDAY THROUGH THURSDAY NIGHTS
I SERVE DINNER FROM 4-9.
WE SERVE TIL 10 ON FRIDAYS
AND SATURDAY AND ON SUNDAYS
WE'RE HERE FROM 12-6.
>> GREAT HOURS.
NOW A LOT OF SUCCESSFUL
BUSINESSES TODAY
HAVE WEBSITES.
DO YOU HAVE A WEBSITE?
>> I'VE GOT A GREAT WEBSITE.
IT'S
WWW.MICHAELSFOODANDSPIRITS.COM.
SPELL OUT THE AND.
>> DO YOU NEED RESERVATIONS
OR DO YOU TAKE RESERVATIONS?
>> WE DO TAKE RESERVATIONS.
I'D SUGGEST THEM, MAKING THEM
ON THE WEEKEND NIGHTS,
WE ARE PRETTY BUSY.
>> IS THERE ANYTHING
THAT YOU WOULD LIKE TO TELL
THE CONSUMER?
>> YEAH. JUST TRY US OUT.
TAKE THE RIDE.
IT'S NOT TOO FAR FROM UTICA
AND HARTFORDS,
12, 13 MILES TOPS.
>> AND I'D JUST LIKE
TO THANK YOU MICHAEL
FOR YOUR TIME.
I KNOW YOU'RE COOKING RIGHT NOW
CAUSE I SAW STUFF ON THE STOVE.
♪ ♪