WEBVTT Kind: captions Language: en 00:00:00.098 --> 00:00:01.421 - I'm Ted Hopson. I'm the Chef Owner 00:00:01.421 --> 00:00:02.257 of The Bellwether. 00:00:02.257 --> 00:00:03.952 We're gonna make food that I eat on my days off 00:00:03.952 --> 00:00:05.786 instead of food that I make at the restaurant every day. 00:00:05.786 --> 00:00:08.967 We're gonna go here at Grassroots, buy some fun ingredients. 00:00:08.967 --> 00:00:10.871 I grew up very Italian, my family's all Italian. 00:00:10.871 --> 00:00:13.861 So we're gonna make some pasta, that's what we eat. 00:00:17.582 --> 00:00:20.275 We're gonna do a style called Ragu Genovese, 00:00:20.275 --> 00:00:23.479 like a very braised meat heavy kind of ragu. 00:00:23.479 --> 00:00:25.174 First ingredient we're gonna get, wine, 00:00:25.174 --> 00:00:26.382 the most important ingredient. 00:00:26.382 --> 00:00:28.216 If we go with the Pinot Noir we'll have kind of 00:00:28.216 --> 00:00:30.027 a sweeter style. 00:00:30.027 --> 00:00:32.268 Probably buy two bottles, one to drink 00:00:32.268 --> 00:00:33.429 and one to cook with. 00:00:33.429 --> 00:00:35.751 The kind of denser your sauce, 00:00:35.751 --> 00:00:37.214 the thicker your pasta should be 00:00:37.214 --> 00:00:38.398 and the lighter your sauce, 00:00:38.398 --> 00:00:40.139 the lighter your pasta should be. 00:00:40.139 --> 00:00:41.207 We're gonna have a meaty sauce 00:00:41.207 --> 00:00:42.879 so we really want something with more texture. 00:00:42.879 --> 00:00:44.405 Tomatoes, that'll be perfect. 00:00:44.405 --> 00:00:47.191 Bone broth, it's a new fancy way of saying stock, really. 00:00:47.191 --> 00:00:49.025 I think chefs, when they're at home, 00:00:49.025 --> 00:00:51.045 don't want complicated things, like, 00:00:51.045 --> 00:00:53.158 we always usually just want something easy. 00:00:53.158 --> 00:00:54.923 So that's what this is, it's a very easy, like, 00:00:54.923 --> 00:00:56.757 braised meat pasta. 00:00:56.757 --> 00:00:58.592 We don't serve this dish in my restaurant. 00:00:58.592 --> 00:01:01.517 This is like that family heirloom dish. 00:01:01.517 --> 00:01:02.725 So we're back at my house now 00:01:02.725 --> 00:01:04.721 and we're gonna go take our groceries, 00:01:04.721 --> 00:01:06.184 make some dinner. 00:01:06.184 --> 00:01:08.576 I always like to use dutch ovens. 00:01:08.576 --> 00:01:09.690 They'll last like a lifetime. 00:01:09.690 --> 00:01:12.035 These are things that people, like, pass down to their kids. 00:01:12.035 --> 00:01:14.822 So I'm just gonna cut it in half. 00:01:14.822 --> 00:01:16.145 Salt and pepper. 00:01:16.145 --> 00:01:17.817 People always ask, like, "Oh, as a chef 00:01:17.817 --> 00:01:19.976 "do you have, like, lobsters and truffles 00:01:19.976 --> 00:01:20.622 "and steak at home?" 00:01:20.622 --> 00:01:21.923 It's like, no, not at all. 00:01:21.923 --> 00:01:23.618 You're day off is no different than a chef's day off 00:01:23.618 --> 00:01:26.706 and you don't exactly look forward to, like, hours of work. 00:01:26.706 --> 00:01:29.353 You have a nice sizzle when you put it in the pan. 00:01:29.353 --> 00:01:31.071 And you can see you're starting to get that nice color. 00:01:31.071 --> 00:01:33.718 Old Italian cuisine and culture 00:01:33.718 --> 00:01:35.993 isn't rooted in the fact that it's expensive. 00:01:35.993 --> 00:01:37.804 It's rooted in the fact that it's made, you know, 00:01:37.804 --> 00:01:40.985 for people on a budget and so you use a lot of onion 00:01:40.985 --> 00:01:43.377 because it really adds that bulk to the sauce 00:01:43.377 --> 00:01:44.886 that's not already there. 00:01:44.886 --> 00:01:46.302 This sauce takes a long time to make. 00:01:46.302 --> 00:01:48.624 There's no if, ands or buts about it. 00:01:48.624 --> 00:01:50.900 So we're gonna take our time, we're gonna do it right. 00:01:50.900 --> 00:01:52.548 So I grew up around food. 00:01:52.548 --> 00:01:54.917 My grandmother, like I said, being an immigrant Italian, 00:01:54.917 --> 00:01:56.937 like, all she did was, you know, 00:01:56.937 --> 00:01:58.167 cook and clean every day. 00:01:58.167 --> 00:01:59.235 Hey, let's check our beef. 00:01:59.235 --> 00:02:02.416 Browning kind of adds flavor, adds dimension, adds body. 00:02:02.416 --> 00:02:03.786 That's gonna come out. 00:02:03.786 --> 00:02:05.249 So now we're gonna get our onions 00:02:05.249 --> 00:02:06.503 and that's gonna go right in. 00:02:06.503 --> 00:02:08.268 So onions are sweated down now. 00:02:08.268 --> 00:02:10.948 Now we're gonna take a bottle of wine, add it in. 00:02:12.486 --> 00:02:14.808 Very relaxing, should be a relaxing thing. 00:02:14.808 --> 00:02:15.783 You know, if you're cooking at home 00:02:15.783 --> 00:02:17.780 and you're stressing out, you'r doing it wrong. 00:02:17.780 --> 00:02:19.266 We're gonna take our tomatoes. 00:02:19.266 --> 00:02:21.217 We're actually gonna add the braised meat back in. 00:02:21.217 --> 00:02:24.792 Braise is cooking a meat, kind of below a simmer 00:02:24.792 --> 00:02:26.882 for a long period of time in a liquid. 00:02:26.882 --> 00:02:28.972 We'll cover it. 00:02:28.972 --> 00:02:29.970 I shredded the meat. 00:02:29.970 --> 00:02:31.503 I added it back into that liquid. 00:02:31.503 --> 00:02:33.105 I reduce until it's nice and thick. 00:02:33.105 --> 00:02:36.369 You're looking for a pasta sauce in the end. 00:02:39.834 --> 00:02:41.344 Yeah, you wanna use a good amount of salt 00:02:41.344 --> 00:02:42.574 whenever you're making pasta. 00:02:42.574 --> 00:02:44.501 That will help season the pasta itself. 00:02:44.501 --> 00:02:45.662 So instead of it just being bland, 00:02:45.662 --> 00:02:47.381 it'll actually have a little bit of flavor. 00:02:47.381 --> 00:02:49.099 Gouda is very, like, melty. 00:02:49.099 --> 00:02:51.923 We're gonna use the wild arugula we got at the store. 00:02:53.112 --> 00:02:54.807 This smells really good too, why don't you smell it? 00:02:54.807 --> 00:02:56.247 Yeah. 00:02:56.247 --> 00:02:59.103 What makes food magical is that someone loved it 00:02:59.103 --> 00:03:00.171 at some point. 00:03:00.171 --> 00:03:02.632 Someone really put care and attention into it. 00:03:02.632 --> 00:03:04.118 And I think there's that emotional component 00:03:04.118 --> 00:03:06.904 with the cooking that sometimes people overlook 00:03:06.904 --> 00:03:08.414 that I feel is very important. 00:03:08.414 --> 00:03:09.644 Like I was saying earlier, this is a dish 00:03:09.644 --> 00:03:12.454 that my grandmother use to make for me. 00:03:12.454 --> 00:03:14.776 This is what the day offs are all about 00:03:14.776 --> 00:03:17.307 is, you know, being able to spend this time. 00:03:17.307 --> 00:03:19.670 This is the fun part about a chef day off.