Hello, Let me tell you I have been watching so many videos for cooking for Years. They are all great!. However there is something about the way you get really into it and explain really great like I like to explain things to people. You are a wonderful woman, and I am going to continue to watch all your videos. Maybe one day I will get the honor of meeting you somewhere, maybe a food show. You are amazing and Thank You....
Thank you. I asked for a Calzone episode. And you delivered. Your attention to dough is beautiful. And the innards. Good stuff. I love your passion above all. It inspires me.
I’m going to make these Christine. I enjoyed learning about the derivation of the word Calzone in Italian, as well. So close to the word ‘socks’ in Greek-κάλτσες. Thanks for doing what you do. Another fantastic recipe.
Thank you Christine as the instruction and also calzones are beautifully presented! You take us through a recipe with so much confidence and instruction that failure is not an option. I want to share that although I have tremendous excitement, if I could master Italian cuisine, I would in a heartbeat. Kind regards from California - Millette
Oh Christine, this looks too good to be true! The crunch at the end when you sliced through the calzone - magic! I can't wait to try it and that says a lot from someone like me who is just starting to play with yeast (past attempts have been um.. flat let's say) 😁. Thanks for including the dry yeast instructions. That is exactly what I need! Keep those recipes coming. I've been a fan since your early days with Juan!
Love your comfort food recipes and helpful cooking tips! I've learned so much from you during this quarantine. I recently tried your frittata recipe and it was delish 👌
Oh my ! Christine, I’m in Spain, n it’s 1.19 a.m n I watched your calzone. Video....and... I am drooling!!!! Avrio Prepi na Kano Calzones, haha Thank U Ευχάριστο πολι. I am tempted to watch more videos of yours...but did lots of baking today, n must rest ,afterall I am 38 yrs old I mean 83! Kalinihta OLGA B.
I love the look of the calzones you made and they look so delicious and upon seeing you make them left me hungry even though I had just eaten and wanting to try making some myself. Everyone in your household must look forward to you making different dishes and being there to devour it and compliment you on another fabulous meal.
You could feel Christine's emotion pouring over with love making the twin Cal-zoneeee's ...... Mangiare ......Any episodes on making homemade Ricotta and Mozzarella
Now a semi invalid and unable to travel like l use to ,I’m taking pleasure in watching your cooking programs especially the quarantine kitchen. Thank you again for all the delicious recipes ,can’t wait for the next one. Love from France 🇫🇷 ps .please could you demonstrate duck al la orange 🍊
Thank you so much and sorry to hear that you aren't able to get around as much. The kitchen is definitely a great place where we can all spend time together. I'll put the duck al ' Orange on my list. Merci a vous.
So how do I get delivery? Do I buy the house next door. Everthing you make looks delicious, and every recipe I have made turns out great. Amazing! Thank you for sharing 😋
Hi Christine...oh wow but that looks so good. A labour of love. The Calzones I have purchased in past at deli...sure didn't look like this. There's a lot to this but I think it might be a fun project to do with my family members who would sure like to eat this. Thanks for another yummy idea. Take care and stay safe!
Hello Christine! I've got to admit that I don't watch TV hence wasn't aware of you and so happy I discovered your TH-cam channel! My kitchen is my "Happy Place" and love exploring new recipes and everything I've tried so far has been amazing, and I thank you for sharing them with us. I've looked for the bread / baking stone like yours and can't seem to find it. Would you mind sharing a link or provide the Manufacturer? I would really appreciate it!
Im making this in place of my homemade Pizzas this Saturday. Every Saturday we have Pizza night( Napoli style)! Your dough is better than using "pizza" dough. The tenderness reminds me of the dough I would purchase from the Pizzarias in Italy, then we would use our outdoor pizza ovens(Oh How I miss that) to cook them in. Im excited to try your dough. That tender dough also turned out beautifully on a hot grill grate believe it or not. You cook one side and you flip it quicly with super quick simple ingrediants because this dough cooked in virtually 2 minutes. It was amazing that way. Different. Thank you again, Ive found my dough!!!
I love hearing that! That's why I came up with this all purpose kind of dough where a little more olive oil really makes it tender and easier to manage. Thank you
That looks absolutely delicious! Congratulations on cutting your own hair. You're fearless. It looks better than the chop job I did on myself. Oh well, it's just hair, it will grow. Looking forward to trying your Calzones. Thank you.
That is so amazing to hear. You can absolutely make and freeze the dough. I would let it rise slightly and then make sure it’s stored in an airtight container to prevent freezer burn. Then you can thaw and use as fresh.
when you take the dough out from the fridge, do you need to let it rest a bit (to come to room temperature) before stretching it and putting in filling?
That’s a good question. Yes you should let it come to room temperature so that it stretches and rises well. I hope this helps. They are really great so hope you make them
Christine would bread flour be better than all-purpose flour. Or could I use organic all-purpose flour? they have no 00 flour in stores here. I will order that online.
Bread flour will give you more chew ( I do love that). If you go that route, make sure to use a little less of it . Check video for final texture. An organic all purpose will also work for this. The variables are endless here . I hope this helps.
Hi Christine I use to watch you years ago on Food Network “Christine Cushing Live!” I remember when you cooked that salt crusted salmon and your assistant Juan. Do you still work with him?
Hi ! I'm glad you found me on TH-cam. Yes, that salt crusted fish was memorable for sure. I have not worked with Juan in a while. Hope you enjoy the videos.
I hear you on that. It's such a tough one as the gluten free option is such a different process . I may see if I have a recipe that I can share with you. Thank you for watching
Hi Christine, I'm posting my question here because I feared you might not see it on the other video. In the galaktoboureko recipe , can I omit the lemon and substitute something else?
Ok, you aced these babies..they are so yummy looking and love the crunch factor, but you can't pull the wool over my eyes that you cut your own hair!! must be a cousin nearby!! LOL!!
Attempted to use Fleischman yeast referred to as Pizza yeast as only available for me currently with sad results ☹️. Waiting for better results. No rise.
Did you add it to the liquid or right in with the flour? Only instant yeast can go into the flour. If it's dry active, then you have to add it to water until foamy and then add to flour . I hope this helps.
I accidentally added active dry yeast to the dry ingredients and my dough was so sticky even after 20 minutes of kneading. my dough would not form a smooth ball until I added more flour. I live in a warmer climate so maybe that was the issue. Hopefully my dough isn’t tough I’m making these calzones tomorrow
Hmmm. It may come together. I haven’t ever tried to remedy adding dry active yeast directly to the flour. As far as texture goes , if you are in a humid climate it will definitely take a bit more flour. And also the flour you use will have an affect. I’m pulling for your dough. Let me know how it was !
MyFavouriteFoods ChristineCushing @The calzones came out amazing even after my mistake of adding active yeast to the dry ingredients. My dough didn’t rise as much as your dough in the video but still very good. I made five medium calzones. Thank you 😊
Love your videos! Whoever is filming your videos, should keep the camera on the work surface at all times... camera person can situate camera in a way to show both you & prep at the same time.. thanks
I know it's not quite precise. Actually thank you for pointing it out but the water was supposed to be 1 cup minus 2 Tbsp. = 200 ml. Even though 2 Tbsp. should be 30 ml , we generally use 25 ml as the standard conversion for cookbooks etc. And a cup is more like 225 ml not actually 250 ml. Are you making it in metric or imperial? Either way , it will work with either , using this formula. I hope this helps and doesn't confuse you more LOL.
MyFavouriteFoods ChristineCushing Yes people have lost their minds here and are wearing underwear on their faces and honor their recipes like fools in the name of the “quarantine”.
We all have our preference. Metric allows you to measure in the smallest increment 1 gm . If I were to measure this our in imperial you would have to get into 1/2 oz. etc. That's why professional bakers always use metric system. But you have the option . Thank you
If I may , you may be used to pronouncing it in one of the many dialects, but in Italian it is ric-otta - meaning cooked ( cotto) twice. I do love languages and always try to do them justice. Thank you for watching
![ไลฟ์สุ่ม iPhone 295 บาท... โกงมั้ย?[ โกงมั้ยครับ ep.97 ] | DOM](http://i.ytimg.com/vi/gdstHEE4UUE/mqdefault.jpg)
Unreal. I learn something new with every video. The dough tips were awesome.
Thank you . I'm glad you appreciate these little details that make working with dough a bit easier.
Ciao !.....Another Italian masterpiece ! Brava ! 😉 👍 Saluti dall’Italia. 🇮🇹
Grazie ! So glad I can still keep my honorary citizenship ! Be well .
Da vero brava.... Complimenti 👍😋👍😉
Hello, Let me tell you I have been watching so many videos for cooking for Years. They are all great!. However there is something about the way you get really into it and explain really great like I like to explain things to people. You are a wonderful woman, and I am going to continue to watch all your videos. Maybe one day I will get the honor of meeting you somewhere, maybe a food show. You are amazing and Thank You....
Well Thank you so much!
Thank you. I asked for a Calzone episode. And you delivered. Your attention to dough is beautiful. And the innards. Good stuff. I love your passion above all. It inspires me.
It was my pleasure and so glad you loved it! Hope you are well and see you soon in the kitchen.
My favorite is the basic ricotta, diced ham and mozzarella. Yum E. 🇮🇹
I throughly enjoy watching you cook!! Everything looks delicious
Thank you so much !
I’m going to make these Christine. I enjoyed learning about the derivation of the word Calzone in Italian, as well. So close to the word ‘socks’ in Greek-κάλτσες. Thanks for doing what you do. Another fantastic recipe.
Thank you ! Yes so true about kaltses. Even Kaltzon - is panty hose. Enjoy the kaltses !
Thank you Christine as the instruction and also calzones are beautifully presented! You take us through a recipe with so much confidence and instruction that failure is not an option. I want to share that although I have tremendous excitement, if I could master Italian cuisine, I would in a heartbeat. Kind regards from California - Millette
Sending you great thoughts to California and hoping that you are doing well. Thank you for watching
They looked "pretty both darn good." I will be making these soon! 😋
I predict you will enjoy them! Thank you
Tk uuuuuu.....I love calzone....I always have plain cheeze.....now I will try with other things inside.....I learn so much from you! 🌺
So glad you enjoyed it. You will love this recipe. Thank you
Oh Christine, this looks too good to be true! The crunch at the end when you sliced through the calzone - magic! I can't wait to try it and that says a lot from someone like me who is just starting to play with yeast (past attempts have been um.. flat let's say) 😁. Thanks for including the dry yeast instructions. That is exactly what I need! Keep those recipes coming. I've been a fan since your early days with Juan!
Oh thank you ! Glad you enjoyed it and hope you try . It's a really great recipe
Wow. Great video. Great tips! If I have a choice between take out and making this, I know what I would pick. Thank you.
BTW Love your hair!
They really were fantastic. Thanks for the hair comment. Ii just broke down and had to do it. !
Love your comfort food recipes and helpful cooking tips! I've learned so much from you during this quarantine. I recently tried your frittata recipe and it was delish 👌
Oh great! I was hoping I would hear from someone on the frittata , because we really love it here. Thank you
Oh my ! Christine, I’m in Spain, n it’s 1.19 a.m n I watched your calzone. Video....and... I am drooling!!!! Avrio Prepi na Kano Calzones, haha Thank U Ευχάριστο πολι.
I am tempted to watch more videos of yours...but did lots of baking today, n must rest ,afterall I am 38 yrs old I mean 83! Kalinihta OLGA B.
I love the look of the calzones you made and they look so delicious and upon seeing you make them left me hungry even though I had just eaten and wanting to try making some myself. Everyone in your household must look forward to you making different dishes and being there to devour it and compliment you on another fabulous meal.
Glad you like them!
Those calzones look so good! Cheers!
Thank you !
I prepped my dough yesterday right after watching your video. This is going to be my dinner tonight!
Great !
How did it go ? 😀
You could feel Christine's emotion pouring over with love making the twin Cal-zoneeee's ...... Mangiare ......Any episodes on making homemade Ricotta and Mozzarella
Thank you so much ! I will have to add that to the request list. Check out today’s new uploaded video after several months 😀
Wow, it looks delicious, it definitely deserves to try and make it 🤤👌
I think you will love it!
You are a great chef. Really like your videos.
Thank you so much!
18:00. omg THAT looks PERFECT!!! so yum!!
Thank you ! It's really a winner ..
Deeeeeelicious !!!! 😁 another great recipe !!
Thank you !
Now a semi invalid and unable to travel like l use to ,I’m taking pleasure in watching your cooking programs especially the quarantine kitchen. Thank you again for all the delicious recipes ,can’t wait for the next one. Love from France 🇫🇷 ps .please could you demonstrate duck al la orange 🍊
Thank you so much and sorry to hear that you aren't able to get around as much. The kitchen is definitely a great place where we can all spend time together. I'll put the duck al ' Orange on my list. Merci a vous.
So how do I get delivery? Do I buy the house next door. Everthing you make looks delicious, and every recipe I have made turns out great. Amazing!
Thank you for sharing 😋
YUM ! and that crunch !!!
It was a beautiful texture. !
Forgot how great they are, dough is rising now, thank you...
Let me know how it turns out !
Hi Christine...oh wow but that looks so good. A labour of love. The Calzones I have purchased in past at deli...sure didn't look like this. There's a lot to this but I think it might be a fun project to do with my family members who would sure like to eat this. Thanks for another yummy idea. Take care and stay safe!
Thank you for watching and I hope you try it.
This was awesome! Thanks!
My pleasure !
Hello Christine! I've got to admit that I don't watch TV hence wasn't aware of you and so happy I discovered your TH-cam channel!
My kitchen is my "Happy Place" and love exploring new recipes and everything I've tried so far has been amazing, and I thank you for sharing them with us.
I've looked for the bread / baking stone like yours and can't seem to find it. Would you mind sharing a link or provide the Manufacturer? I would really appreciate it!
Looks great!😃 Yeast is a valuable commodity these days!
For sure. That's why using instant and fermenting overnight in fridge, is great because you are using less yeast! Thank you
I bought yeast on eBay for a decent price.
Im making this in place of my homemade Pizzas this Saturday. Every Saturday we have Pizza night( Napoli style)! Your dough is better than using "pizza" dough. The tenderness reminds me of the dough I would purchase from the Pizzarias in Italy, then we would use our outdoor pizza ovens(Oh How I miss that) to cook them in. Im excited to try your dough. That tender dough also turned out beautifully on a hot grill grate believe it or not. You cook one side and you flip it quicly with super quick simple ingrediants because this dough cooked in virtually 2 minutes. It was amazing that way. Different. Thank you again, Ive found my dough!!!
I love hearing that! That's why I came up with this all purpose kind of dough where a little more olive oil really makes it tender and easier to manage. Thank you
Great tips on the dough!
Thank you . There are so many details about dough , that we will have many more videos to cover it.
Both look amazing and you did good on your hair!
Thank you ... It was such a spur of the moment thing. Glad it worked out LOL.
I'm watching this video while I have the boeuf bourguignon you made the other day in the oven. 🤤👌
I am loving it! Be sure to let me know how much you love the boeuf ! Of course, it's even better the next day, if there's any left.
That looks absolutely delicious! Congratulations on cutting your own hair. You're fearless. It looks better than the chop job I did on myself. Oh well, it's just hair, it will grow. Looking forward to trying your Calzones. Thank you.
Thank you ! Mine started as a little trim ... but then.. Yes, it's hair and will grow back.
Looks amazing, my mouth is watering like the big bad wolf sterling at the three little piggies
hahah! it's definitely so good. Thank you
We made these last weekend and they were amazing! We’re wondering if the dough can be made and frozen.
That is so amazing to hear. You can absolutely make and freeze the dough. I would let it rise slightly and then make sure it’s stored in an airtight container to prevent freezer burn. Then you can thaw and use as fresh.
@@ChristineCushing Awesome! Thanks so much! We have a list of your recipes we’re going to work through this fall. We’re so excited!
I plan to make this next week! Love Calzone! Have you ever heard of them being deep fried?
Oh yes , I have heard of them being fried but have never had one. I hope you love it !
Thanks! I will try it! Good job with the hair.
It just started as a small trim and then , before I knew it... Well you see what happened. Thank you
Great video. Looks delicious
Thank you . We slammed those calzones. They didn't stand a chance.
That dough is beautiful
It's really a great texture and easy to manage. Thank you
Smarts, plus this is one Foxy chef!
Thank you !
Amazing and delicious,
Thank you for sharing your great Talent,
Very likeable Chef, 👌🌹🌹🌹
Greetings from Edith, a happy and appreciative Subscriber
You are very welcome. Thank you for subscribing !
Lovely calzone. I am going to make it with whatever cheese I have in hand.
Great idea ! It will be fantastic . Thanks
Amazing
Thank you for watching
Love this recipe! I do not like tomato anything, but I love pasta and dough. So..... Thank you so much for this!
You are so welcome!
Looks amazing😋
many thanks!
Grazie cara, euxaristo' poli'!!!!
My pleasure !
Looks great!
Thank you !
I love both options, NY with a nice tomato sauce for dipping and Neapolitan style I would’ve kick it up a notch with crumbled N’duja sausage on top👍🤗
I love me some N'duja sausage. That would be outstanding. Thank you
@@ChristineCushing you let this guy talk to you like that Christine? lol ;)
It’s Alive! Making this tomorrow. Oh, yes, please 🤚
Oh , yes. It's definitely alive. I hope you love it.
Very good 👍🥰
With thanks!
You were right I really need to give this a go! ❤️😋❤️
Definitely !
MyFavouriteFoods ChristineCushing I made it today and it was Awesome! We thoroughly enjoy your channel. ❤️❤️❤️
when you take the dough out from the fridge, do you need to let it rest a bit (to come to room temperature) before stretching it and putting in filling?
That’s a good question. Yes you should let it come to room temperature so that it stretches and rises well. I hope this helps. They are really great so hope you make them
I love it!
Thank you
you speak Italian too? OMG I love it.
Now I’m hungry. Going to grocery now!
My apologies !! :)
Hi. What hook did you use? Also, which KitchenAid mixer are you using. Thank you. P.S. I just found your channel and subscribed.
Thanks for subbing! It's the dough hook that comes the stand mixer 7 qrt Pro model .
Christine would bread flour be better than all-purpose flour. Or could I use organic all-purpose flour? they have no 00 flour in stores here. I will order that online.
Bread flour will give you more chew ( I do love that). If you go that route, make sure to use a little less of it . Check video for final texture. An organic all purpose will also work for this. The variables are endless here . I hope this helps.
💖
WOW
Glad you enjoyed it. !
@@ChristineCushing I'm definitely sure I will!! lol
Hi Christine I use to watch you years ago on Food Network “Christine Cushing Live!” I remember when you cooked that salt crusted salmon and your assistant Juan. Do you still work with him?
Hi ! I'm glad you found me on TH-cam. Yes, that salt crusted fish was memorable for sure. I have not worked with Juan in a while. Hope you enjoy the videos.
Also puttanesca as well?
Can you show a gluten free option or an option for people with celiac disease or other issues related to gluten but who may love pizza or calzones?
I hear you on that. It's such a tough one as the gluten free option is such a different process . I may see if I have a recipe that I can share with you. Thank you for watching
Hi Christine, I'm posting my question here because I feared you might not see it on the other video. In the galaktoboureko recipe , can I omit the lemon and substitute something else?
If you like you can use orange - juice and zest in place of the lemon. I hope this helps and that you try it. Thank you
Ok, you aced these babies..they are so yummy looking and love the crunch factor, but you can't pull the wool over my eyes that you cut your own hair!! must be a cousin nearby!! LOL!!
Oh , there is a cousin nearby, but she didn't cut my hair LOL. Thank you
@@ChristineCushing 😉🤣
I LOVE YOUR HAIR 🥰
thank you .. Luckily it worked out alright.
Calzone look great and so does your hair.😊
Thank you !
👍🙋🏻♀️
Yes, I will be making it the weekend. ❤️🏳️🌈
Sounds goooood !
I love a good calzone at a authentic Italian Pizzeria. 😤😤😤
It's true. When it's good...it's gooood.
Attempted to use Fleischman yeast referred to as Pizza yeast as only available for me currently with sad results ☹️. Waiting for better results. No rise.
Did you add it to the liquid or right in with the flour? Only instant yeast can go into the flour. If it's dry active, then you have to add it to water until foamy and then add to flour . I hope this helps.
💜👍😎
I accidentally added active dry yeast to the dry ingredients and my dough was so sticky even after 20 minutes of kneading. my dough would not form a smooth ball until I added more flour. I live in a warmer climate so maybe that was the issue. Hopefully my dough isn’t tough I’m making these calzones tomorrow
Hmmm. It may come together. I haven’t ever tried to remedy adding dry active yeast directly to the flour. As far as texture goes , if you are in a humid climate it will definitely take a bit more flour. And also the flour you use will have an affect. I’m pulling for your dough. Let me know how it was !
MyFavouriteFoods ChristineCushing @The calzones came out amazing even after my mistake of adding active yeast to the dry ingredients. My dough didn’t rise as much as your dough in the video but still very good. I made five medium calzones. Thank you 😊
Love your videos! Whoever is filming your videos, should keep the camera on the work surface at all times... camera person can situate camera in a way to show both you & prep at the same time.. thanks
Yes, we are on it !
I'm a little confused by the metric conversions...2 Tablespoons is 30ml, 1 cup less 1 tablespoons is 235 ml.
I know it's not quite precise. Actually thank you for pointing it out but the water was supposed to be 1 cup minus 2 Tbsp. = 200 ml. Even though 2 Tbsp. should be 30 ml , we generally use 25 ml as the standard conversion for cookbooks etc. And a cup is more like 225 ml not actually 250 ml. Are you making it in metric or imperial? Either way , it will work with either , using this formula. I hope this helps and doesn't confuse you more LOL.
Here in Tunisia, calzone means "underwear"... We also call this food calzone because it looks like the classic triangular shape of the underwear 😅🤣🤣
Hahah! That is hilarious. I does kind of look like underwear. Thanks for watching and sharing your underwear story.
MyFavouriteFoods ChristineCushing Yes people have lost their minds here and are wearing underwear on their faces and honor their recipes like fools in the name of the “quarantine”.
Love u❤️🇨🇦🙏🏻❤️🇨🇦🇨🇦❤️❤️🇨🇦
Thank you ! Sending love back 🇨🇦🧑🍳
I’ve never had a problem adding yeast and salt
It’s a precaution . Thank you
Sorry I dont agree that Metrics is more prescient.
We all have our preference. Metric allows you to measure in the smallest increment 1 gm . If I were to measure this our in imperial you would have to get into 1/2 oz. etc. That's why professional bakers always use metric system. But you have the option . Thank you
I cant
Amazing recipe :) Thanks for sharing. Joined your channel. Check out my 3 ways Calzone recipe and another recipes too :) Stay connected ♥️♥️
I love your Channel, but I hate watching people make dough..cos I don't have my own kitchen space? And it urks me to the core!!🥴🥴🥴😟
So you teach the correct pronunciation of calzone and mispronounce Ricotta! (Rig ought)
If I may , you may be used to pronouncing it in one of the many dialects, but in Italian it is ric-otta - meaning cooked ( cotto) twice. I do love languages and always try to do them justice. Thank you for watching