Heated in the Kitchen w/ Mario Batali & Eric Ripert | On The Table Ep. 2 Full | Reserve Channel
ฝัง
- เผยแพร่เมื่อ 15 ส.ค. 2012
- "Mario Batali parks his Vespa right in Eric Ripert's NYC kitchen and lays it all On The Table - spices, sauces and couscous for his signature dish - Two-Minute Calamari: Sicilian Lifeguard Style. Mario shares with us his history as a chef - including life under the Marco Pierre White (for whom Mario has a few choice words). ""I went in the back and may have shed a tear, then I took two big handfuls of salt and threw it in the mother sauce..."" ""Cin-Cin, Mother F***er.""
On The Table w/ Eric Ripert
Celebrated chef and television personality Eric Ripert of New York City's acclaimed Le Bernardin invites celebrity friends into his home kitchen where together they prepare the guest's signature dish -- one that defines them -- all the while discussing food, creativity, life and passion.With a great meal and maybe too much wine, everything is ""On the Table.""
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Two-Minute Calamari, Sicilian Lifeguard Style
Serves 4
Kosher salt
1 cup Israeli couscous
3 tablespoons extra-virgin olive oil, plus additional for serving
2 garlic cloves, thinly sliced
2 tablespoons pine nuts
2 tablespoons currants
1 tablespoon hot red pepper flakes, optional
3 tablespoons Jalapeno Pesto (recipe follows)
1/4 cup caperberries
1 cup basic tomato sauce (recipe follows), or Mario Batali Marinara Pasta Sauce
¼ cup dry white wine
1 1/2 pounds cleaned calamari, tubes cut into ¼ to ½-inch rounds, tentacles halved
Freshly ground black pepper, to taste
3 scallions, thinly sliced, white and green parts separated
Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up an ice bath nearby. Cook the couscous in the boiling water for 2 minutes, then drain and immediately plunge it into the ice bath. Once cooled, remove and set aside to dry on a plate.
In a 12- to 14-inch sauté pan, heat the olive oil until just smoking. Add the garlic, pine nuts, currants, and red pepper flakes, if desired, and sauté until the nuts are just golden brown, about 2 minutes. Add the caperberries, tomato sauce, wine, and couscous and bring to a boil. Add the calamari and scallion whites, stir to combine, and simmer for 2 to 3 minutes, or until the calamari is just cooked and completely opaque. Season with salt and pepper, drizzle with olive oil, pour into a large bowl, sprinkle with scallion greens, and serve immediately.
Basic Tomato Sauce
Makes 4 cups
1/4 cup extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
4 garlic cloves, thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1 tablespoon red pepper flakes, optional
1 medium carrot, finely shredded
2 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved
Kosher salt, to taste
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Season with salt. Add the thyme, red pepper flakes, if desired, and carrots and cook 5 minutes more, until carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt. Sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Jalapeno Pesto
Makes 4 cups
3 cups Jalapeno peppers, roughly chopped
½ cup sliced almonds
½ cup red onions, chopped
Salt
½ cup extra virgin olive oil
Place all ingredients in the food processor until pureed. Reserve leftover jalapeno pesto in the refrigerator for up to one month.
Getting Heated in the Kitchen with Mario Batali and Eric Ripert | On The Table Ep. 2 Full | Reserve Channel
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![ทททททททท #27 [หลุยส์ เค โตมายังไง ณ สระบุรี]](http://i.ytimg.com/vi/CaKoYw_Xmtg/mqdefault.jpg)
Geez, Eric is calm af for a chef. Fucking love the guy.
Yes his calmness is a great quality...food should not be cooked, served or eaten in a fiery temper
Ripert seem like a reliable, warm person
"thats fucking french." Thats great, made me lol.
I miss Mario! A real man's man! Direct and to the point.
aaaaaand has multiple allegations of sexual assault as well as wage theft from dozens of employees across multiple concepts. But at least he's direct!
I love that he drops at least one f-bomb a show. "that's fucking French"
My husband and I have lived off a food budget of $15 a week for both of us for several months. I kind of scoff at the first world humanitarian stuff here as much as I love Mario. We did just fine. Teach people to cook, and teach people to suck it up and work hard. We do just fine now. Go ahead, call me names. But we did it. Other people can too.
I think the point is to help people in the most dire of food situations my grandmother was on fixed income and had to get food stamps to afford her monthly bills but sorry teaching a 84 yr old near deaf senior citizen how to cook when her deceased husband had been providing everything for her for the last 60 years is kinda hard and even if she could manage that budget without me coming over regularly to help her cook meals she would have been screwed either way the point isn't dealing with lazy or stupid people most people on food stamps don't have time or ability to cook good meals with a budget in mind.
That's an amazing story. So what did you buy? And when was that? (to account for inflation)
I'm glad he's got a show again. I missed Avec Eric for too long.
This is so great. Two masters who are so, so different
It's so funny hearing him talk about Marco. And look at him now.
What's now?
@@thepants1450 nothing
@@christomlin4707 lmao
i love that he quoted Malcolm Gladwell
Didn't even know about this show! Man, Eric Ripert is SUCH a friking legend!
I love that Eric is constantly surprised! He´s a great personality and I love this show!
Such a pleasure to see these two great chefs. Both are brilliant. Love 'em.
Eric almost died when Mario drank the sauce🤣🤣🤣🤣
Eric is the cutest swearer.
Mario is a great cook, to bad he doesn't fit in anymore. He shouldn't have acted out badly, but he does know Italian cooking more than most!
This makes me want to watch ALL of batalis videos.
Love these. Wish it could be weekly
god, i love this show. thanks for making em!
Watching in 0.75 makes more sense for some reason.
Wtf it actually does
Bless Mario for raising money for children. Worked for him, thought he was cheap but you gotta say that is beautiful about him. Thanks Mario & Ripert.
And now all that money is going to the women Mario groped.
Love both this guys.
Ripert: "That's fucking French." Haha!
Meeting a lot of shitty people in my life, Mario is like a friend you always want to hang with.
everyone has there dark-side trust me even i do.. ,that doesn't mean he's bad.
Lol this comment didn't age all that well
@@nikosfilipino I was about to say that about the whole video, but this comment takes the cake. :D :D
Ope
@@artisdying Why ? What did Mario do?
This was awesome!
Drinking Aperol Spritz's out of Zalto glassware...ballin'
Loved this episode - this candid approach of cooking and chatting is brilliant - favourite quote from mario "The only thing I bring to the table is me" Bravo guys, inspired!
Good show. Really like both of these great chefs.. 💕
Eric is a great host
5:56 These stories about Marco are hilarious.
17:55 a quote everyone should remember
love this!
Lol this guy is awesome! chef mario bataly.
Great education. Awesome.
mario is so passionate about everything it's great lmao
Yeah, he's passionate. LOL. His nickname was the Red Menace around women.
Exactly, he’s passionate about inappropriately touching women.
I have sooo much respect for Mr.Batali. He so real, passionate & incredibly skilled.
Grace and honor to eric
Bravo!! be genuine always and cook honest food!
fucking LOVE this show
Grace and honor to Eric and Mario. Salute bon appetite.
Great guy!!!
The jalapeno pesto is interesting. What a great idea to experiment with. Lots of possibilities.
marco pierre white still says that Mario is the best american chef cooking today. I saw him recently say this in a long format interview at Oxford.
Sylvan Peursum Yes but im sure his not better than Thomas Keller
Indeed he does!!! Thats why and how I learned about Batali...
Eric Ripert is my chef idol. He has class, refinement and is an amazing chef. Handsome!. Mario Batali is so rude, crude and just doesn't let anyone get a word in edgewise. No class and I can't stand him.
try to search about Thomas Keller, a Michelin' 3 stars chef which helped the making of Ratatouille movie. a nice and classy guy too. Madhur Jaffrey, an Indian old lady featured in movie Today's Special, etc.... while Marco and Ramsay, his disciple, are being famous for their rudeness... :D
Go and work for him and the bitch and then you tell me
Mario is a fascinating guy.
Good stuff.
Mario: what is French Canadian ? He want to be French Italian. Funny guy !!!!
I did not know he did so much charity work. It does him much honor.
Eric,a Very Awesome job with the Mario Batali Cook and Interview.Never new that about Him.Totally Awesome you both.
Mario is great!
Greetings from Portland Oregon
Tried two of his places here in Las Vegas--- They were so so----- One refused to bring a salt shaker as I felt a tich more salt was needed. The other one in the Venetian closed down a few weeks ago-----
I think, Mario is a real chef and real man. He doesn't play he is real.
BRING THIS DUCKING SHOW BACK!
These guys are pretty good together.. Wish I could go to eat sly. :)
Yaaaaaaawn
I love Mario! Damn the torpedoes
I tweeted that food stamp challenge and I was so proud that you did that. I loved that you taught your kids this.Can you imagine that prison inmates eat the same amount of money in food that poor people get in food stamps. so what did poor people do that they eat what murderers and drug pushers eat? You never elaborated on what and how your family boded on this campaign. You need to tell us about it
Sharp chap that Mario.
Do you have complete molto mario cooking shows? Please upload
Batali:
-Italian father
-French Canadian mother
-Trained at Le Cordon Bleu
-Served under Marco Pierre White in London
-Worked in La Tour d'Argent in Paris and Moulin de Mougins
-Apprenticed in the Italian village of Borgo Capanne
His background seems pretty European to me. Nonetheless, merit deserves respect, regardless of nationality.
Bathali is everything but a chef !!!!
2:20 seems he made the name up right at the spot
Eric ~ "thats fu^king french"... LOL
Are the recipes available somewhere? I have been looking around and not been able to find anything.
ty
Mario Batali is a rock star in the kitchen!!, Love this guy.
Mario Batali rules the known universe!!!
New Brunswick, NJ AND trombone - maybe we're cousins!!
17:54 when you fall forward on your face you ARE moving forward
Mario reminds me of the real life collector from the simpsons the comic guy 🤣😂🤣
Eric's a nice guy.
Julie, mario batali's calamari AND all his verbiage at the beginning are available in his babbo cookbook. he's written about this before :) good luck. you can probably find it at your local library.
wll wish Mario was my Father ..what a great man
Eric and Mario together....ah what a fucking party that would be,.
Being on TV doesn't make you a fraud. Mario Batali's a legend. If Ripert wanted to pander he'd have Guy Fieri on this.
You gotta take into consideration that at that time Mario wasnt experienced and Marco was. He probably overcooked it, you cook it 75% when u cook it for the line
So what? you don't throw a hot pan of food at someone?
When he sees a woman is in stress he doesn’t tell them to F off - no he puts his arm around them and then he ...
I love Italian food, that dish looks awesome....
Also Mario is what most Americans are not, manly and straight forward.
In Tunisia whe have a Huge roman historie, most of what whe eat are pastas... What whe especialy use in our food is Olive oil, tomatoes and the same herbs... As for example when I talk about Spane (My mom Originly from)... Whe have the same traditions, from besos
to tapas and salsa's for what whe use in our kitchen... Whe cook diffrent from the other north african country's... I would suggest for him to do his research...
I am from a city Called Monastir. now try and find out in wich country because there is a Monastir in Tunisia and also a Monastir in Italy.... Succes!!
Ripert is like Legolas. Batali's Gimli!
Love MM regardless of alleged indiscretions
Eric Ripert looks like is being attacked by Mario Batali! Ahah
Mario is a food guy. Everyone makes mistakes but I think he’s truly sorry for his wrong doings.
heard about the story of the sauce between Mario and Marco. After seeing this video I really believe Marco was truly jealous of the talent of this great guy. Don't know much about food stamps but this was a fantastic experience for me these 2 guys are just the tops Eric cook from life and Mario just wants to share pleasure. Truly world class human beings
"Celebrity chef Mario Batali forced to fork out over $5 MILLION to employees for skimming tips" Yeah, real nice guy
Oh please. Why don't you count your OWN sins?
Not $5 MILLION. But yea, a few.
And four years later his restaurants are shut down due to sex harassment..
And rape
Apparently couldn't keep his hands off the tip jar as well as employees' butts.
Chefs are under ( my assumption, since I am not one!) lots of pressure. Also, I have heard that smoking and heavy drinking are par for the course to combat the stress. Not healthy at all.
I love this! The lion and the Zen masters endless banter. Passion in the kitchen need not involve alcohol but it polishes the heat stress :)
👍
What about giving to your employees Mario? I mean, not charity, but perhaps a fair wage?
Did he screw his employees on wages?
Is this Erics actual kitchen in his house?
Aperol Spritz - Aperol, Prosecco and sometimes a dash of soda.
Eric, If you are interested in learning how to play an instrument, you should check out the Suzuki method.
Every single food oriented venture should be hunger oriented as well-How anyone can make mega bucks and ignore the hungry in America and concentrate on recipes etc. without a feeling of responsibility is beyond me.A cook -chefs' basic reward is the feeding and sustaining of people.Truly between all these celebrity cooks and restauranteurs the level of hunger-not to mention the understanding of healthy food should be a high priority in their business plan.Those who can-should do.
Why did you guys make the sauce in the one pan, but then use the sauce from the jar for the main dish?
I rather see this on TV!
And the name of the store is Eataly.
Man.. don’t push products in Eric’s home dog.. respect but respect must be given back.
3:38 look at the way he is holding that knife to cut the carrot .....wth kind of knife hold is that? lol it worked either way but still looked crazy
Bizarre, I tried to replicate that look a couple different ways and I cannot figure out what advantage he was getting. Maybe he hurt his hand or something and was forced to hold it that way temporarily.
Thats the only thing i can think of lol. It was just really odd looking.
What if after all his training and all these years working in kitchens and being on TV, he just never properly learned to hold a knife and everyone is afraid to correct him? lol
wouldnt that be some shit!
Well he did cut himself on his first ever live Food Network premier LOL
Marco is the devil in the kitchen..
did they erase Bourdain's signatures on the board?
Wow in a munchies video he stated he never graduated from any cooking school and in this video he said he went to cordon Bleu school of cooking. I never thought he was a liar. now I'm sad
He could have went to Cordon Bleu and never graduated.
I think he went for a year and left.