An enormous day, welcome again to an another exciting episode of It’s Suppertime presented by the Fort Wayne fusion and my name is Chef Ed a native of Fort Wayne Indiana, I am a graduate of IV-tech of culinary art school.
This is our third show that I am doing on Comcast cable in public access television pre-shaped the opportunity to Comcast people has given us and public access television.
Today on the menu board; today we are going to do a really simple garden salad and here are some red onion rings and some grate tomatoes. And also we are going to do a crack black pepper with greeny---clam sauce and also from the Tracy Bakery people, we are going to do cookies in ice cream.
I am really excited while the pasta today is the cracked black pepper and that is an American-Italian-pasta company. Our pasta is very good, we always want to start out first with you know it is always on it is simply sound with their salad, so let us go with the salad here; we have our salad nice little iceberg lettuce.
Now, we have our salad bowl which I am just going to use this as my salad bowl today, nice little Tupperware thing here, make it simple at It’s Suppertime.
To set your salad, you know right here, very simple you can switch it up if you want when you get your salad and you want to wash your salad, we can use that, there are lots of gadgets here if you get it out of the garden, you know you want to use this little salad thing, you can add water and it is really nice gadget.
However, for the safety of our show, we did wash that already for us. Let us add our grate tomatoes, and add off clams people so let us nice and simple and nice and craving you said shred your tomatoes or you can use just simple regular tomatoes and dice them or you can go rings or whatever you want, you know.
So we are going to just sprinkle nice tomatoes over that very simple. Keep it simple here because you are with here with It’s Suppertime so you need to spend more time with your family that is more important, instead of spending an hour or two hours in the kitchen, you know you do not have that time with your kids, you know maybe Sally want to work on some homework tonight and you did not have time. So here is what I am going to do, once you guys give me a call and I will be able to provide it and I will do it for you guys and you guys say “have more time for your family”.
All right so wherever onion rings, I do not know if they are pretty cool if you got it like this, the ring tight deal; pretty cool on that like that; for the color nice; very cool, very cool. Sit that over on the table here, nice little décor, nice flowers. I appreciate our sponsors It’s Suppertime, presented by the Fort Wayne fusion very nice and as I said, I am the executive chef for the Fort Wayne fusion. And also like I said I am a native of Fort Wayne Indiana and I grew up, born and raised with the Fort Wayne Schneider, and IV-tech culinary arts school.
So today, we are going to add your linguini sauce and here are the clam sauce what I am using, very nice, we got this on like a medium heat, though we have clams and we have the clam sauces; the actual clam sauce and a little bit of clam so you want to get this going see all the steams coming off there are really beautiful.
So and also, you can always add garlic to it and we are going to add some garlic here to the sauce, all right. Also we can add some a little bit of parsley with the sauce. You can all add the parsley and you can all add the garlic, if you want.
And then you can also add mushrooms but I am not adding mushrooms today but you could do that as well, all right.
Also, some people would like to add butter, however I made a rule, a rule just a simple butter and flour, you mix them together, so nice picking an agent which we will constantly use on It’s Suppertime.
So we got this going here, are this not nice medium to a high boil right here, natural oil, yet we want, that is what we want. Get your sauce going, get it going here. So, not to worry you do not necessarily have to add salt and pepper through this and what the ga
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