French Toast & a Tatertot Hotdish - CNY Flavor 7/10/2012


Uploaded by CNYFlavor on 10.07.2012

Transcript:
>>Hey, welcome to CNY Flavor where we help teach you how to cook on a shoestring budget.
We got a great show in store for you.
What we do is we do a couple recipes; we do some cooking and help you learn
how to cook and combine things on a shoestring budget at home in today’s economic times.
At the end of the show what we do is we interview local restaurants, owners, chefs,
different things that are unique to Central New York.
So stay tuned, we got a great show in store for you.
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Hey, thanks for tuning in to CNY flavor.
Got a great little segment here because I don’t know children out there who do not like tater tots.
They all like tater tots, like ground beef.
But how do you get them to eat things other than just the tater tots?
Got a good little recipe here for you, it’s a hot dish.
Tater tot, hot dish, it’s got vegetables.
So this is a way you can sneak the vegetables in with them, with some cream of mushroom soup.
Ground beef, onion, tater tots.
We bake it off, and I’m going to show you how to do it right here right now.
First thing we’re going to do is we’re going to take our onion.
Because we want to caramelize the onion first before we put the ground beef and cook the ground beef.
So we’re going to sauté the onions, caramelize them.
Which simply means I have a little butter in the pan there, I’m going to heat that up,
and we’re going to cook these down until they become a little translucent.
That means with a little bit of clarity so you can see they’re not this milky white.
And we’re going to take that and then add the ground beef and cook that down,
drain the fat off of it, and add it all into our casserole dish.
So let’s get started over at the stove first.
We’re going to take our ground beef over there, and our onions.
And we’re going to caramelize the onions and then cook the ground beef off.
And then everything real boom, boom, boom, real quick and easy.
So here we are.
I put a tablespoon over butter in here; you can use margarine or any type of oil there.
A cup of onions.
Ooh, listen to that sizzle.
And that’s all I’m doing here is caramelizing the onions.
You can see that right there on the dish.
And again, when you improvise in your kitchen you might not have a sauté pan,
you might have to use a pot like this.
It can all work because it’s all based in cooking principles.
So if you don’t think you have the right pan, try using something else.
Because I’m just using this as a big enough one because I used my sauté pan.
And so I’m using this pan so I can have the ground beef, it won’t overflow.
It’ll cook up really really nice.
You’re just going to let this sauté up for about 4 minutes, until it starts getting translucent.
So these are caramelizing pretty good, they’re starting to turn a little translucent there.
So I’m going to start breaking up my ground beef and just putting it right in.
That’s all I’m doing it just crumbling it up a little bit.
And what you do when you’re cooking this too is
you’re not cooking it all the way through until it’s well-done, the ground beef,
you’re basically just browning it.
You’re sautéing it, getting the redness out of it.
And you want it nice and pliable when you’re going to add it to your casserole.
Because you’re still going to bake it off with your other ingredients.
Right there.
Now if you notice too, especially with children, I always underspice things.
So I’m not adding salt, pepper, garlic, I’m not adding anything to this.
You can always add it afterwards.
And kids are very finicky when they’re eating and they don’t like a lot of the spices.
So what I do, especially dealing with children, is I downspice things
so that you can add it in later.
I don’t know if you’ve ever gone over to eat at somebody’s house,
or been out at a restaurant and you did “ugh”.
It was good product, it was good food, but they just way overspice it.
You get a lot of that in a lot of the fancy restaurants in some of the swank inner cities,
Manhattan, Los Angeles, San Francisco.
And sometimes these chefs just go way overboard and they think through their food combining
they can get this great taste.
And it works for some people but not the masses.
That’s why I was always taught in culinary school, many years ago,
to always underspice
Because you can always add to, but you can’t always take away.
And remember that.
Alright, so here it is.
As you can see it’s a little pink.
Browning up really good.
And sometimes if you get let me tell you this too
because depending on what you get as far as ground beef,
and let’s say you get a 70/30 blend, you can still use that for your ground beef.
There’ll be a lot more fat, and so you should drain it.
Once you actually cook the ground beef and the onion you should drain any excess juice.
This particular mix, there’s not much fat or juice in it.
So I’m actually not going to drain it because it’s cooking up very very nice.
And that’ll just add to the flavor once I add my milk and my cream of mushroom soup.
There we go, and that’s it.
So all I did was brown it.
I’m going to shut this off now.
And I wanted to show you this there.
See that’s all it is is browned.
It’s not cooked all the way, it’s just browned up.
So let’s go over and get it put in the casserole dish and I’ll mix up the other ingredients.
OK, so here we are.
We got the caramelized onions and the ground beef right here.
And so we’re just going to scoop it right into the pan.
As you notice there’s not much juice to it.
So that’s why I didn’t have to drain it.
Just scoop it all out.
And then take your spoon and you’re just going to layer it out.
You should be a 9x13 dish.
I don’t have a 9x13, but I have a 10x14.
And so again you use what you got.
Make it look good.
And then I’m going to take my vegetable.
Now these here are just frozen vegetables, they’re a mixed vegetable.
And I’m going to just sprinkle them all over the top.
Green beans, carrots, corn.
Use about two cups of that.
And you’re just letting that sit all nice.
And then you’re going to take in just a little medium bowl
you’re going to add one can of your cream of mushroom soup.
Now a lot of people if you’re doing cream of mushroom soup
you’ll add like one can, 1:1 for your ratios.
On this one here you’re only doing a half a cup, so it’s basically one can to one half a cup.
And I always put it right in because I want all that I can get out of the can.
So get everything out of the can.
Use a fork; you’re just going to mix it up.
Cold, we’re not cooking it, because remember we’re going to bake it.
So it’s sort of like you do a scrambled egg.
If you were going to make some French toast and you were scrambling your eggs in a bowl, same thing.
And then you’re just going to take it and you’re going to drizzle it right over.
That’ll give it a real nice flavor.
Cover it straight across.
Spin it.
Let it work right on top.
A little bit of the ground beef on the outside, that’s good there.
And then last but not least you take your tater tots.
And as you can see a lot of them, and tater tots notoriously get freezer burned.
Sometimes what I’ll do, just a little trick, is just a little water.
Cold water, sprinkle it right over the top, that’ll take the freezer burn right out.
Sometimes when tater tots, French fries, stuff like that go in the freezer,
and there’s a little rip in the bag.
Or you open it because you don’t eat a two pound bag in the same sitting.
They collect the ice crystals all over it.
A little water won’t hurt it at all, still frozen.
And you’re going to take it and just throw it around.
Sprinkle them all over the top.
There you go.
Now this here is what it looks like, and this is your tater tot hot dish.
You can use sausage, there’s a lot of things you can do
but this is just a quick economical way you can get this done.
Stick it in 350 degrees for about 50 minutes to an hour and you’re ready to serve your family that quick.
Let’s put it in the oven.
And the tater tot hot dish is read y to come out of the oven!
Wait till you see this!
Oh, look at that.
It smells wonderful.
You got your tater tots all up on top, the vegetables all-
And look at that, that looks absolutely wonderful.
Quick, easy, your kids are going to love you.
Let’s take some of this out.
And try not to spill it like I just did.
Ooh, it’s sizzling.
Look at that.
Pick this one up.
Get your ground beef.
I really wish in TV, and maybe in the future this is going to happen,
where you’ll actually be able to smell it.
They’ll have like some special feature on the TV that’ll waft the smells right out to you.
And so you can stand there and watch it being cooked,
and then you’ll just have to cook the dish because it smells so good.
This smells absolutely wonderful.
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So we’re just going to do a traditional French toast now.
We got three pieces of white bread; you can use wheat bread or whatever you like.
I got the griddle on, heating up to 400 degrees.
I got two eggs with a quarter cup of milk together here.
I’m going to add a quarter a teaspoon of cinnamon.
And I’m going to submerge it, cook it, a little powdered sugar on top.
I’ll show you how to do that in just a second.
Let this get heated up here.
I’ll move this off to the side.
And you’re going to take just about a half a teaspoon of cinnamon.
Gives it a nice taste mixed in with the eggs and the milk.
See then afterwards I’ll cut the bread before I plate it.
I’ll show you how to do that diagonal.
Mmm, cinnamon, it smells wonderful.
That’s all you do is mix that up.
You can see the butter melting here.
That’s great.
Put that over here.
That’s ready to submerge.
I’ll move this back now.
Oops, did you hear that scrape?
Good thing this is granite.
You can do this in a frying pan; cast iron, Teflon.
If you don’t have one of these flat griddles at home you can just use one of your pans.
It’s real easy to do.
And so this is heating up really nice.
And you’ll see it’s starting to sizzle.
Got my cinnamon all over.
And we’re ready to go.
OK, now traditional French toast you’re not stuffing it with anything,
so there’s no reason to leave it submerged for any amount of time.
You’re just going to put it in real quick, flip it over, and you’re done.
In, over and you’re done.
See, you’re dredging it, boom.
Now, if you get a little dry spots, one of the little tricks because sometimes
when you do it quick like that you’ll look at your bread and you’ll have some dry spots.
What you can do is just take your batter and just pour a little over the top.
Now I didn’t need to do it with this because I dredged it the right way.
But if you do see some spots on there that aren’t with the egg liquid,
just pour a little on top and that’s going to seep on down through.
So you just let this cook a few minutes.
And even with those two eggs, a quarter cup of milk and stuff,
you can do approximately 8-10 slices of French toast.
Real quick, real easy, economical on a shoe-string budget.
That’s what we try to do here at CNY flavor is little tricks
so that you can save money doing this at home in between your restaurant visits.
We’ll be right back and show you how to flip this and plate it and what it’s going to look like.
Now this cooks up a lot quicker than your stuffed French toast.
So you don’t have to leave it on as long.
And you’re just going to take it, and you can see the brown coming up.
I mean you can leave it on as long as you want or as quick as you want.
I like it till it starts getting a nice golden brown,
and if you can see these flakes here that’s your egg cooking.
Which means a couple minutes and it’s all set to go.
And then what I’m gonna do is I’m gonna move that off to the side.
In fact I’ll probably do that now and get my plates set up and my cutting board.
Because what I do is when I take it off the pan or the griddle,
is I actually stack it and I diagonally cut it and I lay it out on a plate.
And I’ll show you how I do that with the powdered sugar and stuff,
because this is not gonna take long so we may as well keep rolling.
I’m gonna slide this off to the side; get a little cutting board right here.
See, a good cook always has several cutting boards, have you noticed that?
Just messing with you.
Let me get my knife.
Put that right here.
And let me get a plate here.
And that’s one thing you should do too.
can you see this?
I’m going to move this back.
Do you see how this is fluffing up here?
If you can see this, how it’s all like starting to puff up,
that means that it’s cooking all the way through and it’s got a nice texture to it.
It’s coming out beautiful.
But what I was saying was that it’s good if you have everything handy when you’re cooking,
so that you’re not stopping, going somewhere else, trying to get the right things.
Because that’s when things overcook and we forget how long they’ve been on,
and that’s when accidents happen.
So I’m gonna flip these again right over, turning nice and brown.
Oh yeah, look at that.
Stack them all so that they’re all the same way as far as the bread goes.
Let me shut that off.
You can smell the cinnamon.
You take your knife and you’re just gonna cut it straight down.
And then you’re gonna take your plate.
And what you’re gonna do is you’re gonna layer these down.
If you want some more margarine or butter you can put that up on it.
We’ll put some syrup.
Again, everybody loves confectionary sugar, powdered sugar.
Just take it and sprinkle a little across the top.
Nice plate presentation.
And there is your traditional French toast.
You can smell the cinnamon in it.
I’m gonna pour a little syrup on it.
Can you see that here?
I’m lifting that up so that you can see how it’s all layered out.
And you can use two pieces, which would be four.
Two whole pieces is four.
I like doing three on the smaller bread.
Kids can eat one piece.
You can actually get a lot of yield out of just two eggs,
a quarter cup of milk, and your cinnamon.
So go ahead and give it a try.
I’m gonna put some syrup now and I’m gonna start eating this thing right now.
Thanks.
Hey, Scott Tranter here, host of CNY flavor and we have a great segment in store for you.
We have a little gem here.
People think it’s off the beaten trails, but it’s Savicki’s Farm Market.
Right on Route 12, about 4 miles north of the Utica National, right on Route 12.
And I think the reason you haven’t stopped here is you’re driving by too fast,
heading to Waterville.
But it’s a little diamond in the rough and if you like local
CNY Flavor, what we try to do is focus on local.
The mom and pop organizations, not the big chains and stuff.
And this is a mom & pop family run operation with fresh produce,
and fresh locally grown ice well it’s not grown, but locally produced ice cream,
milk, cheeses, all that.
And I’m here with Eric Savicki here who’s been running this now for several years.
And he’s got a little history to tell me.
Eric, how are you doing today?
>>I’m doing fine, thanks.
>>Now, when people see a farm stand, farm market,
they think that you just grow it; you throw it on the stand.
But you actually have a history of over what, 70-80 years being in this?
>>Yeah, the farm’s been in the family since the late ‘30s.
We were strictly a dairy farm up until the mid ‘80s.
And then they decided to go into a farm stand and grow some vegetables for the community.
And it’s been a success ever since.
It’s a lot of work but we love doing it.
>>Now when you say it’s a success, naturally it’s fresh, it’s locally grown.
You started with a little stand out front on Route 12.
>>Yes.
we started with just a self-serve stand.
My actual, my uncle my great uncle, which is my partner here
He, when he was in school, when he was a young boy in school
he started growing sweet corn and just selling it out in the store.
I think at the time he was saying they were selling it for
3-4 dozen for a dollar when he started.
>>Wow.
>>But he made, that’s how he made some extra money,
because it was hard to make money in the dairy farming.
So he started doing that.
So he’s been growing corn for over 60 years,
and then it just turned into “Let’s make a store.”
People wanted it; kind of the demand was there,
so we decided to grow other things.
>>And when you say it’s grown, I mean this is a beautiful facility here that you have,
you have refrigerator products; you have naturally this stuff everything from your citrus,
your fresh cucumbers, your cherries
Looking at the, right before we were getting ready to do this interview
a woman walked in and she had a bowl or a basket of strawberries.
>>Yes.
Right now, strawberry season, it’s kind of winding down.
Usually it goes to the 4th of July but this year it’s a little earlier because of the weather.
But we do allow people to go out in the fields and you pick strawberries.
They can pick their own.
You can bring your own container or we have containers here.
And we charge by the pound.
It’s probably half the price or even cheaper than buying them in the store.
But if you don’t want to pick them we also have them available in the store,
or you can actually go out in the field and actually pick the berries.
>>See, now that’s customer service.
Because that’s what impressed me.
I was the farm-fresh ones here that you picked.
But then you allow if I brought my children, my grand-children,
we could go out and make a day of it, an actual adventure, and pick our own.
>>Yeah, we do that.
And then in the Fall we do pumpkins.
You can go out and pick your own pumpkins.
And we do hay rides for schools and we do other group events.
>>So whether you’re watching this, you got a local boy scout troop or girl scout troop,
or a school function, you could actually bring them here and you would accommodate them.
>>Oh yeah.
We got a pavilion out back, and very nice scenery with our ponds.
And people can bring lunches, and it’s a nice little setup for tours.
I’ve even, I’ve actually done birthday parties in the fall too.
If you have a birthday in the fall, a lot of people like to come up,
and they bring them on the hayride and they get to pick a pumpkin.
And it’s just a different type of idea.
>>OK, now before we go any further, you know today’s social media,
everybody’s got the Twitter and Facebook.
You’re on Facebook?
>>Yes we are.
We have a Facebook site, it’s Savicki Farm Market.
We are working on a website right now.
I don’t have one right now but we do have a Facebook account.
>>What’s your phone number here?
>>It’s 315-737-7949.
>>OK. And your hours?
>>We’re open 9-6 and then on Sundays 10-5.
>>Real quick though, you got jams and stuff too.
>>Yes.
We sell, we get the private label.
We don’t make them on premises.
We got a place that makes the jam for us and does different things.
Some vegetables, like dill beans, and this and that.
And some different kinds of jams, that’s a big seller.
We also carry local Maple Syrup from the Tibbitts farm in New Hartford,
that do the syrup here.
And anything we can get as local as we can we get.
Obviously we can’t grow bananas around here, but we do carry them
because people kind of one-stop shop.
They want to buy them.
But anything, when plums are in season in this area we have the plums in this area.
>>And you do fresh-baked pies?
>>Yes, we do.
we have someone that makes them for us and we bake them off here,
so as we need them we bake them.
And they’re made with real fruit, not jellies or anything like that.
So when you’re getting a cherry pie, there’s cherries in them.
It’s not like a jelly.
>>Now, you got cherry, raspberry, strawberry, rhubarb-
>>Raspberry, strawberry, rhubarb, apple, peach, blueberry, a mixed berry, blackberry-
>>The traditional American pies.
>>Yes.
I also do a few farmers markets outside of here.
>>That you actually go to and bring your product?
>Yes, we just recently bought a bus and we’re going to be touring around.
We do go to businesses.
We go to Slocum-Dickson; we go to Blue Cross and wait for the employees.
We show up there, bring our produce to them, they can shop there on their lunch hours.
People that don’t have a chance to come up to the farm stands,
because they’re not open maybe when they’re out of work.
And you have to diversify in this kind of business.
There’s some things, some crowds might not be that great this year,
so you have to do other things.
You can’t depend on one thing so we try to get out there and do that.
We also have a green-house.
We grow flowers and vegetables, plants in the springtime.
>>OK, so if you need flowers not only produce, but flowers- come here, too.
>>Yeah, we do flowers and vegetables, plants and herbs.
>>Is there anything I may not have asked you?
What would you like to say to the viewer that’s out there watching the show right now,
that maybe hasn’t made the effort or that’s driving by at 60 miles an hour?
>>Just stop in and say hi.
We’re pretty friendly people here.
We accommodate pretty much everything you need.
And as I said we try to get the freshest product possible, and as local as we can get it.
Obviously we can’t grow everything.
And we eat the same, you know, we’re a small place,
our families eat the same food that you’re buying.
So we take time and put care into our products,
and we know people are eating it, so
>>Give him a break.
Come in and give it a try.
I’ve been in the business over 39 years,
I can attest and honestly tell you that this stuff is fresh.
I’ve witnessed it myself with people in the door,
going out picking it.
>>And we’ll be picking sweet corn probably within the next couple weeks.
It’s gonna be an early crop this year.
>>Ooh.
>>And that’s actually what we’re really known for, is our sweet corn, so
>>Famous corn.
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