In the Kitchen: Braised Lamb and Rigatoni

In the Kitchen: Braised Lamb and Rigatoni


WATCH THIS FALL. LET’S SEND IT TO MICHAELA IN THE KITCHEN. Brendan: THIS MORNING IN THE RHODE SHOW KITCHEN, IT’S ME, WILL. NOT MICHAELA. AND NICK RABAR IS HERE FROM AVENUE N. HOW ARE YOU, BUDDY? OH! WE’RE BROS. WE GO WAY BACK. WE’RE MAKING RIGATONI. I ALMOST NEVER DO PASTA ALL THE TIME ON THE SHOW. Brendan: THAT’S RIGHT. YOU THREW US FOR A LOOP. I FIGURED LET’S ENJOY THE GREAT COMFORT FOOD DISH. SOMETHING THAT WILL HAVE INGREDIENTS THAT EVERYBODY RECOGNIZES. WE’RE NOT NECESSARILY TALKING ABOUT THINGS THAT ARE HYPERSEASONAL TODAY. Brendan: DO GO! WITH ME DOWN INGREDIENT LANE. I ABSOLUTELY WILL. YOU CAN’T HAVE BRAISED LAMB RIGATONI WITHOUT BRAISED LAMB RIGATONI. Brendan: MAKES SENSE. YOU CAN GET THIS STUFF AT THE FARMER’S MARKET AND NEWLY EXPANDED PANTRY. I TOOK THE SHOULDER, SEARED IT DOWN. BRAISED IT WITH VEGETABLES, WINE, TOMATO PASTE AND STOCK. AND WHEN IT WAS DONE, PULLED IT APART AND I HAVE A FRESH RIGATONI PASTA HERE. IF YOU HAVE DRIED PARSLEY, USE IT. I LIKE DRIED. Brendan: DO YOU LIKE DRIED? I’M OK WITH DRIED. AND THEN SIMPLE STUFF LIKE VEGETABLES, ONION, CELERY, CARROTS, FRESH THYME, RED WINE A LITTLE BIT OF PANCHETTA TO ADD FLAVOR AND COMPLEXITY. GREAT STUFF HERE. Brendan: AND I’M GUESSING THE COFFEE YOU WALKED IN WAS NOT DECAF. NO. NO. DEFINITELY NOT DECAF AND DEFINITELY NOT MY FIRST ONE TODAY. Brendan: AVENUE N IS THE Will: WE’RE BACK IN THE KITCHEN. LOOK AT THE MENU TODAY. WE’RE READY TO GO. WE HAVE A LITTLE BIT OF OLIVE OIL. WE’RE GOING TO GO IN WITH JUST A LITTLE BIT OF — I HAVEN’T DONE ANYTHING YET AND WE’RE MAKING LIFE EASY TODAY. THIS IS A DISH YOU CAN DO AT HOME WITH ALMOST NO, YOU KNOW, A COUPLE LITTLE DEANNA DELLACIOPPA IN THE — LITTLE CHOP-CHOP AND THEN YOU HEAR THAT SOUND. [SIZZLING] THAT IS WHAT YOU WANT TO HEAR. YOU CAN SEE THERE’S NOTHING FUNKY HERE, WILL. IF YOU PLAY NAME THESE INGREDIENTS, YOU BAT ABOUT .S 1000. WE HAVE ONIONS, CELERY. AND SOMETIMES WE COME IN WITH SOMETHING FUN, SOMETHING DIFFERENT. SOMETHING SCHMANCY GOING ON TODAY. JUST THIS IS WHAT WE CALLED MIROQOIS. ONION, CELERY AND CARROT. WHAT I LIKE ABOUT MIROQUOIS IS A LITTLE BIT OF DYNAMIC SHORT FLAVOR. I’M GOING FOR A LITTLE BIT OF PANCHETTA WHICH MEANS THAT I TOOK IT TOS THE SIDE AND SAUÉED IT A LITTLE BIT. I SUPPOSE WE NEED ONE STEP BEHIND THE SEEDS. THE PANCHETTA WITH A LOT OF SALT. IT’S LIKE A CURED PORK BELLY. NICE AND SALTY AND THAT IS GOING TO RENDER OUT BEAUTIFULLY IN THERE. AND THEN WE’LL GO WITH JUST A TOUCH OF RED WINE AND LET THAT REDUCE. AND WE’RE DOING VERY BASIC BRAISING HERE. VERY BASIC SORT OF BASE LIKE ALMOST LIKE YOU COULD COMPARE THIS TO STOCK OR ANYTHING. WHEN THAT WINE REDUCES BY HALF, WE GO WITH A LITTLE BIT OF THIS Will: AVENUE N IS THE PLACE, NICK RABAR IN THE KITCHEN. AND WE HAVE THIS SIMMERING. THIS IS LOVELY RIGHT NOW. SO, WE SAUÉED THE VEGETABLES. ALL RIGHT. LIKE YOU SAID, WILL. THIS IS STUFF THAT EVERYBODY HAS IN THEIR HOME FOR THE MOST PART. OK? WE WENT IN WITH CELERY, CARROTS, ONIONS. LET’S SAY YOU DON’T HAVE BRAISED LAMB AND YOU WANT THIS WITHOUT THE LAMB. WE HAVE A FRESH VEGETABLE PASTA. GO FOR IT. PUT A LITTLE ASPARAGUS IN THERE. PUT A LITTLE BIT OF LEAF LET US THE AND ARUGULA SO YOU WANT TO DO GROUND BEETS. SO I RAN IT WITH A LITTLE TOMATO PUREE AND A LITTLE BIT OF TOUCH OF CREAM, A LITTLE BIT OF BUTTER. AND, OF COURSE, I COME IN SOMETIMES WITH A DEMI GLAZE. A RIEFP VEAL STOCK. YOU CAN FIND THAT PURCHASED AT WHOLE FOODS IN LITTLE CONTAINERS. Michaela: SO, MORE AND MORE IN THE GROCERY STORES. YOU SURE ARE AND IT IS A GREAT INGREDIENT BECAUSE IT ADDS RICHNESS AND FLAVOR. NOW THE SAUCE IS NOT TOO, TOO THICK. NOT TOO, TOO THIN. IT’S GOING TO REALLY ENCAPSULATE THIS FRESH WATER. AND NOW BOIL IT UNTIL IT FLOATS. IN THE MEANTIME, WE ADD A LITTLE BIT OF FRESH THYME AND THEN WE ADD A LITTLE BIT OF THE FRESH ARUGULA. NOW YOU DON’T WANT TO USE ARUGULA LEAVES, YOU DON’T HAVE TONIGHT. I LIKE THEM BECAUSE THEY ARE A NICE SPICY GRAIN. THEY ADD A LITTLE NUTTINESS TO THE DISH. AND I LOVE, LOVE, LOVE THAT. NOW I PUT THIS IN — Will: THAT LOOKS GOOD. REALLY GOOD. WE’RE LUCKING OUT TODAY. IF I ADD THIS AT THE END SO IT DOESN’T TURN INTO TOTAL MUSH WHILE WE’RE COOKING IT IN THERE. Michaela: YEAH. YOU DON’T WANT TO KILL IT. YOU DON’T. LET IT GO IN AND SIT HERE UNDER THE HEAT AND NOW THIS PASTA IS JUST ABOUT DONE. AND I’M GOING TO GIVE IT A QUICK STIR AND THEN WE’LL GO WITH SOME PASTA. LITERALLY RIGHT OUT OF THE WATER. BEAUTIFUL, FRESH RIGATONI. OK? Michaela: YOU GET THE LINES IN THE PASTA, TOO. THOSE ALWAYS CLING TO THE SAUCE. AND THE SAUCE CAN CREEP INTO THE INSIDE OF THE BEAUTIFUL HAND-MADE NOODLES. Will: THAT LOOKS DELICIOUS. Michaela: YOU ARE NOT RINSING THEM OFF. JUST USING THAT STARCHY WATER THAT THEY’VE BEEN SITTING IN. AND THE WATER IS GREAT FLAVOR, BELIEVE IT OR NOT. IF YOU EVER NEED TO ADJUST THE THICKNESS OF YOUR SAUCE COMING OUT. JUST USE A LITTLE LAIDLE OF THE WATER AND IT WILL THIN IT OUT AND ADD A LITTLE STARCH TO THE DISH. AND A LITTLE BIT OF SALT AS YOU’VE SEEN THROUGH THE WATER PROPERLY. LET’S GO TO PLATE. I’VE GOT THAT PLATE RIGHT NEXT TO YOU THERE. Michaela: A LITTLE CLAY BOWL. A LITTLE FANCY RIM THERE. AND WE’RE GOING TO GO ON AND PLATE. Will: PUTS THAT IN. YEAH. LOOK AT THAT. Michaela: I HAVE A QUESTION REGARDING PLATING. WHEN YOU ARE SERVING A DISH AT THE RESTAURANT, DO YOU GO THROUGH THIS MIX AND MATCH PROCESS OF LIKE HOW WILL THIS LOOK BEST? WHAT SORT OF DISH IS GOING TO BE THE BACKGROUND? ABSOLUTELY. Will: THAT DOES LOOK LIKE THE PERFECT DISH. IT IS A PERFECT DISH. IT IS A FABULOUS QUESTION BECAUSE WE AGONIZE OVER ALL THOSE LITTLE DETAILS AT AVENUE N AND A LOT OF CHEFS DO THE EXACT SAME THING WITH ALMOST NO EXCEPTION. THE PLATE ITSELF SO, SO, SO IMPORTANT. LOOK AT THAT THERE. JUST SIMPLE. THIS IS APPROPRIATE. AND WE’RE BRINGING OUT APPROPRIATE PORTIONS. YOU KNOW? WE DON’TS HAVE SOMETHING BE TOO, TOO GLUTTONOUS AND I DON’T LIKE TO FEED PEOPLE THAT WE’RE ROLLING THEM OUT OF THE PLACE, BUT JUST WHERE YOU FEEL GREAT. A LITTLE WINE — Michaela: NOT STUFFED. CORRECT. AND NOTHING SAYS FRESH RIGATONI AND LAMB LIKE PARMESAN. Michaela: I LOVE THE PARMESAN IN THAT KIND OF FORM. BETTER THAN THE GRATED BECAUSE THE GRATED DISSOLVES ON CONTACT AND THIS WILL, YOU KNOW, ADDS THAT ACTUAL BITE, AND YOU’RE GOING FOR — Will: GIVE IT A LITTLE TRY. HE’S EYEING IT! Will: CIRCLE IT. BING! [ALL TALKING AT ONCE] A LITTLE BIT OF EVERYTHING. WHILE WE’RE DOING THIS, ANYBODY WHO HAS NOT BEEN TO BEAUTIFUL DOWNTOWN MUMFORD — MUMFORD IS A BEAUTIFUL COMMUNITY AND AVENUE N — NOW THIS IS DIFFERENT BECAUSE I ALMOST NEVER DO SOMETHING THAT’S ON THE AVENUE — EXCUSE ME, TON AVENUE N MENU. THIS IS ON THE AVENUE N MENU. IF YOU WANT, YOU CAN COME IN TONIGHT. I’LL FLAKE FOR YOU, THE BRAISED LAMB WITH THE RIGA TONI. ISN’T THAT SOMETHING FUN? Will: THAT’S SOMETHING FUN. Michaela: AND GO IN AND ORDERED THE RHODES SHOW SPECIAL. ORDER “THE RHODE SHOW” SPECIAL TONIGHT. AND I LOVE — I JUST LOVE PASTA, YOU KNOW? Michaela: A NICE, HEARTTY DISH. Michaela: I LIKE THAT THE CARROTS AREN’TS MUSHY, EITHER. YES.

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