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  • Hi, welcome to a very special Valentine's edition of Hilah Cooking. Now, whether you

  • like Valentine's day or hate it, it is a fact of life, so get used to it. You have a couple

  • of options increase your chances of getting laid on the day of love. One is to go out

  • to a fancy restaurant, spend a bunch of money. The other option is to stay home, spend like

  • $10, and an hour in the kitchen and cook something for your special lady or your special man,

  • and they will be all like, "Oh, my God! I can't believe you made me dinner. I love you!"

  • [MUSIC] All right, so what we got going on today is

  • the $15 Valentine's Day dinner. We're going to make linguini with caramelized onions an

  • artichoke hearts, and here's what you need. You need two big onions. You need a pound

  • of linguini. You need some artichoke hearts, some parsley, some wine. This is some $6 wine,

  • whatever. You can get more expensive if you want, a little olive oil, and some garlic,

  • and some red pepper, and I just saw these at the store and I might put them in. They

  • are some kind of weird peppers I have never used before, but we'll see about that, and

  • I am going to also mix salad, but we'll get to that later.

  • Okay, so this is how you should cut up this onion, your two onions. Cut off the root and

  • the stem end first, and then cut it from one cut side to the other lengthwise if you will.

  • Get that paper off, and then you want to cut it just parallel with the top and bottom,

  • super-thin and then end up with these little rainbows of onion slice, beautiful. All right,

  • so once we get all these chopped up, we are going to start caramelizing them. It looks

  • like a lot of onions, but it's going to reduce by about half in volume by the time we're

  • done with the caramelization. I have got my skillet heated up over medium-high heat. I

  • am going to add two or three tablespoons of olive oil. I am then going to put the onions

  • in. Looks about right. All right. I am going to

  • put in the onions, and I am going to toss them around. C'mon toss, that's right. There

  • we go. So I am going to add a little bit of salt, maybe like half a teaspoon. Sorry, I

  • didn't put that on the ingredients list previously. Toss it, and you don't have to like stir it

  • continuously or anything, just sort of keep an eye on it. Now, we're just going to leave

  • that alone, and let it do its thing. Okay, so these have been cooking for about 10 minutes.

  • I kind of forgot about them and they got a little brown. Whoops! That's okay. I am going

  • to turn it down now, and just cook them on low for about 30 minutes, and while that is

  • happening, I am going to make the salad. All right, so this is how I am going to make fancy,

  • little citrus segments for salads. I think they are called suprens.

  • Cut off the ends. We're going to peel it with the knife. I mean using the knife, and try

  • to get off as much of the pith as possible, that's the white part, and with grapefruits

  • that's the part that really makes them taste bitter. So once you get all that out, they'll

  • be actually pretty sweet. All right, now I am going to cut them into little segments.

  • You can see the membrane lines here, and what you want to do is cut on either side of those

  • so you completely cut the membrane out and then you just end up with this beautiful little

  • segment of fruit, put it in a bowl. It gets a little tricky towards the end. All right,

  • that last one in there, I am just going to squeeze the rest of this over the bowl. That's

  • going to be the, we're going to keep that juice and that's going to be part of the dressing

  • later, and then just do the same thing with oranges. It's pretty dangerous. Son of a.

  • . . All right, not even one cut.

  • So we'll just set this aside, and I am going to stir my onions again. Okay, these are looking

  • really amazing and wonderful and brown. They probably need another 15 minutes or so. So

  • I think I will go ahead and start my water boiling. If your loved one is late, and they

  • are ruining your plans, don't fret because once these are done, they can just sit and

  • then you can just wait to cook the pasta until your lover arrives. The onions are done dude.

  • I am going to put in a couple cloves of garlic that I chopped up. Stir that up, and then

  • add in some wine Mmmm! Warm, white wine, it's delicious! Okay, and then with that liquid

  • you can scrape the little burny bits off the bottom, and then I am going to let that go

  • and get the garlic cooked a little bit.

  • In the meantime I am going to cut up this pepper that I have bought that I have never

  • used before and see if I am going to smell it and then I am going to see if that smells

  • like it would go good in here, and if it doesn't then screw it, but it could be a new invention.

  • I just cut up a few little rings because I think it'll look real pretty. It's like a

  • really mild poblano flavor, so that will be good. I want to put it with my artichoke hearts

  • and throw them in later, and cut up a hand full of parsley, and that's also for the pasta,

  • and then I will put the salad together. All right, this is everything for the salad. I

  • have got some red leaf lettuce that's washed and torn up into small pieces. We have our

  • beautiful suprens, some olive oil, some salt, and then these hearts of palm which are exactly

  • what they sound like. They are like little, the inside of palm trees I guess. If you get

  • the ones that say "salad cut," those are cheaper because they take all the messed up ones I

  • guess, but it doesn't matter because they still look adorable.

  • That's what they look like, and then sometimes you can do that and then you have that. Isn't

  • that cute? So throw a few of those on, and then I am gonna put on some of these little

  • beauties. All right, and then for the dressing I am going to put a little bit of olive oil

  • and with the remainder of the juice that's in this bowl, maybe just like a teaspoon or

  • so and some salt. The bunny is pooping salt, ha ha! That was gross, sorry, and then just

  • mix that up and we'll put these in the fridge until we're ready to serve them, and then

  • we'll pour the dressing on later. Okay, so the wine has almost completely evaporated.

  • There is still some liquid in the bottom. I am going to go ahead and put in the artichoke

  • hearts and the weird peppers that I decided to add today, stir that around and just let

  • it continue to simmer on low. Just mix it around. I am also going to add in a couple

  • of pinches of crushed red pepper because I like it spicy. So our water is boiling. I

  • am going to put in some salt and then throw in the pasta.

  • Whoa! It exploded. Okay, here it goes. Just want to give it a little stir for the first

  • minute or so, so it doesn't all stick together in giant clumps because that's not appetizing,

  • and the box says it's ready in 12-14 minutes. It is now 2:47. Why am I making Valentine's

  • dinner at 2:47. That's crazy. All right, we are putting this shit together. It's gonna,

  • just gonna make a big mess here, and toss this together. This is pretty well combined.

  • Turn that baby off. Onions, there you go. A little artichoke heart there and some parsley

  • over the top. Parsley actually is not just a garnish it can add a lot of flavor to this

  • thing, and now I am gonna put the dressing on the slide and then we'll be done.

  • There we go. Voila! Dinner is ready, so serve it up with some wine and pants will be coming

  • off. Cheers!

Hi, welcome to a very special Valentine's edition of Hilah Cooking. Now, whether you

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ベジタリアンパスタディナー - 予算内の食事 (Vegetarian Pasta Dinner - Budget Meal)

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    nckuba に公開 2021 年 01 月 14 日
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