Tim Farmer's Country Kitchen
Sausage Recipes! Sausage & Peppers Hoagies
Season 1 Episode 5 | 26m 18sVideo has Closed Captions
Make sausage hoagies with peppers and onions in the crockpot and warm up with some...
Make sausage hoagies with peppers and onions in the crockpot and warm up with some sausage, bean and kale soup.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
Tim Farmer's Country Kitchen is a local public television program presented by KET
Tim Farmer's Country Kitchen
Sausage Recipes! Sausage & Peppers Hoagies
Season 1 Episode 5 | 26m 18sVideo has Closed Captions
Make sausage hoagies with peppers and onions in the crockpot and warm up with some sausage, bean and kale soup.
Problems playing video? | Closed Captioning Feedback
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Learn Moreabout PBS online sponsorship>> Tim: HELLO AND WELCOME TO FARMER'S KITCHEN.
HELLO Mrs. FARMER.
CAN YOU SMELL.
>> Nicki: AMAZING.
>> Tim: WE HAVE SO MANY SAUSAGES FROM LAST WEEK'S SMOKING.
>> Nicki: YOU ARE GOING CRAZY.
YOU CAN COOKING ALL KINDS OF STUFF.
>> Tim: I STARTED THINKING HOW MANY THINGS CAN WE DO HERE?
I HAD A BUDDY OF MINE TALK TO ME ON FACEBOOK.
HE SAID WHAT YOU MAKE WITH ALL THAT?
I SAID THE POSSIBILITIES ARE UNLIMITED.
BUT TODAY, MY BOOEDNESS, WE HAVE SO MUCH GOING ON HERE.
IT'S VERY BUSY BUT IT'S ALL GOING TO COME TOGETHER IN A LITTLE BIT BUT HAVE YOU A SURPRISE THAT YOU WANT TO MAKE FOR ME IN A LITTLE WHILE.
>> Nicki: I WANT DESSERT AT THE END.
SOMETHING EASY AND SIMPLE.
JUST A LITTLE SWEET.
>> Tim: I HOPE THE DOCTOR IS NOT WATCHING.
WE HAVE TO GET THIS STARTED BECAUSE EVERYTHING TODAY IS TIMED.
WE ARE GOING TO TRY TO MAKE EVERYTHING COME OUT.
WE ARE GOING TO DO THREE SEPARATE ENTREÉS THAT YOU CAN DO WITH YOUR ITALIAN SAUSAGE AT THAT TIME WE MADE.
THREE SEPARATE ENTREÉS.
>> Nicki: WE ARE GOING TO EAT IT ALL.
>> Tim: THREE SHOWS FOR THE PRICE OF ONE.
WHATEVER YOU PAID FOR TODAY'S SHOW YOU GOT IT CHEAP.
BUT WHAT IS YOUR DESSERT?
>> Nicki: WON TONS.
I WAS PLAYING AROUND.
I PUT PEANUT BUTTER IN ONE AND WRAPPED IT UP.
I SAID YOU ARE DOING ITALIAN SO LET'S DO CANOLI TYPE.
I'M GOING TO TAKE A TEASPOON OF CREAM CHEESE.
I HAVE ABOUT EIGHT OF THEM BETWEEN ME, YOU AND KELLY.
I'M GOING TO SPREAD CREAM CHEESE ON ALL THESE.
>> Tim: AND YOU WANT YOUR CREAM CHEESE TO BE ROOM TEMPERATURE.
>> Nicki: THEN I'LL ROLL THEM UP AND FREEZE THEM AND DEEP FRY THEM LATER.
>> Tim: REMEMBER THE FRIED ICE CREAM?
SAME PRINCIPLE.
IF YOU WANT IT NICE AND COLD AND YOU DON'T WANT THE FILLING TO POP OUT, THEN FLASH FREEZE IT.
POP IT OUT, THEREFORE IF WE JUST DEEP FRY IT FOR JUST A SECOND, WE'LL USE PEANUT OIL.
>> Nicki: ONLY A MINUTE OR TWO AND WE'LL SPREENG SPRINKLE IT WITH POWDERED SUGAR AND THEN REMEMBER THE PEPPER JELLY.
WE ARE GOING TO DIP IT IN THAT.
>> Tim: IS THAT KELLY'S RECIPE.
>> Nicki: IT IS.
>> Tim: THAT SOUNDS GOOD, Mrs. FARMER.
>> Nicki: I'M GOING TO MAKE EIGHT OF THESE.
>> Tim: JUST A TINY WONDERFUL SNACK.
POP THAT IN THE FREEZER.
>> Nicki: AT LEAST AN HOUR AND PULL IT OUT WHEN WE ARE READY FOR THEM AND PUT POWDERED SUGAR AND DIP IT IN PEPPERED JELLY.
WE'LL END OUR NIGHT WITH SWEETS.
>> Tim: I'M DIGGING IT.
ALL RIGHT Mrs. FARMER, HERE'S WHERE WE ARE EAR AT.
ONE OF OUR DISHES ENTREÉS TONIGHT, YOU INSISTED I MAKE THIS.
>> Nicki: YOU DID SO GOOD.
>> Tim: I MADE IT THE OTHER NIGHT AND YOU REALLY LIKED IT.
>> Nicki: I'VE HAD IT AT A RESTAURANT AND I SAID YOU CAN DO BETTER.
YOU DID.
>> Tim: SHE SAID I HAD THIS BUT IT WOULD BE BETTER IF WE DID THIS.
IT GOT ME TO THINKING ABOUT WHAT ALL WE V. FIRST OF ALL, WE HAVE WHITE BEANS.
WHAT WE DID EARLIER, THIS IS THE WAY I AMS DO MY WHITE BEANS, THIS IS THE WAY DO I MINE.
WE TAKE ABOUT A POUND OF BEANS, WHITE BEANS.
I LOVE NAVY BEANS.
PUT THOSE IN THE PAN, COVER IT WITH WATER, BROUGHT THEM TO A BOIL.
SHUT THEM DOWN, PUT THE LID ON IT AND LET IT SIT FOR AN HOUR.
THEN, RINSE, DRAIN THE BEANS, PUT THEM BACK IN AND I STARTED OUT WITH TWO CUPS OF WATER AND TWO CUPS OF CHICKEN BROTH.
AS THE BEANS ABSORB THAT, I'LL ADD THE CHICKEN BROTH ONLY FOR THE FLAVOR.
WE ARE TO THE POINT, GETTING SOME GOOD ACTION.
GOING A COUPLE HOURS.
WHAT WE DON'T HAVE IN HERE IS MEAT.
SO YOU REMEMBER THESE GUYS FROM THE OTHER DAY.
>> Nicki: I DO.
>> Tim: SMELL THAT SMOKE?
>> Nicki: WOW.
>> Tim: ISN'T THAT BEAUTIFUL?
THESE ARE JUST FRESHLY DONE.
SO THAT MEAT HAS BEEN FORCED INTO THIS SMALL SPACE.
SO I NEED TO POACH THAT MEAT IN THOSE BEANS, FIRM IT UP, COOK IT AND GIVE FLAVOR TO THE BEANS.
LATER ON I'LL RELEASE THIS COLLAGEN OFF OF HERE.
SEE IT TURNING ALREADY?
>> Nicki: YEAH.
>> Tim: ITE COOKING MPLE THAT WILL BECOME FIRM-- THAT WILL BECOME FIRM AND IT WILL BE OUR MEAT.
A LOT OF TIMES YOU WOULD HAVE HAM BUT WE ARE GOING TO HAVE A SMOKY SAUSAGE FLAVOR IN THE BEANS.
IF YOU'LL DICE ME AN ONION.
HALF OF A GOOD SIZED ONION.
EVERY BIT OF THAT.
WE HAVE PUT OUR SAUSAGE IN HERE, MORE OR LESS JUST POACH IT.
MEAT WILL START COOKING.
I CAN SMELL THE SMOKE.
HALF AN ONION.
YOU CAN PUT MORE OR LESS, WHATEVER YOU LIKE.
I LIKE A LOT OF ONIONS IN MY BEANS.
SOME PEOPLE PUT THEM IN THE BACK END.
I LIKE MINE IN THE FRONT.
>> Nicki: COOK IT IN.
>> Tim: IF YOU WILL, LET'S TAKE SOME CARROTS.
>> Nicki: HOW MANY DO YOU NEED?
>> Tim: MAYBE THREE OR FOUR.
WE ARE GOING TO LEAVE THE PEEL ON THESE.
WHY?
>> Nicki: WHY?
BECAUSE IT'S GOOD FOR YOU.
>> Tim: BECAUSE THAT'S WHERE ALL THE NUTRIENTS ARE.
I WAS THINKING ABOUT TIMING YOUR SOUP OUT HERE.
SO WE'VE ALREADY GONE FOR A COUPLE OF HOURS BECAUSE HAVE YOU TO COOK THE BEANS DOWN.
THE CARROTS ARE SMALL PIECES, ONIONS IN SMALL PIECES.
SO THEY ONLY TAKE HALF HOUR TO 45 MINUTES REALLY TO COOK AND RELEASE THEIR FLAVORS SO ON AND SO FORTH.
WE ARE GOING TO GO AHEAD AND PUT THE CARROTS IN.
AND YOU CAN PUT AS MANY CARROTS AS YOU LIKE.
>> Nicki: LOOK GOOD?
>> Tim: YEAH YOU KNOW, THOSE TWO CARROTS MAY BE LONELY BY THEMSELVES.
>> Nicki: I LIKE THE COLOR.
>> Tim: PURPLE CARROTS ARE GOOD FOR YOU.
BEAUTIFUL.
SO NOW IF YOU WILL, Mrs. FARMER, LET'S DO SOME CELERY.
MY MOM USED TO ALWAYS PUT CELERY IN HER BEANS.
>> Nicki: GOT TO HAVE CELERY.
>> Tim: LET'S TAKE SOME CELERY AND PUT IT IN HERE.
>> Nicki: YUM.
SMELLS AMAZING ALREADY.
>> Tim: A SONG KELLY WAS TELLING US ABOUT BEANS.
HAD SOMETHING TO DO WITH MAGIC FRUIT OR SOMETHING LIKE THAT.
>> Nicki: LET'S HEAR YOU SING IT?
THE KIDS WOULD SING IT FOR YOU IF THEY WERE HERE.
>> Nicki: GOOD FOR-- >> Tim: GOOD FOR THE HEART IS WHAT I HEAR.
WHAT WOULD HAPPEN IF GLEN WAS IN HERE AND HE SAW THAT WE DIDN'T PUT ANY PEPPER IN THERE.
>> Nicki: HE CALLED LAST NIGHT ABOUT THE PEPPER.
>> Tim: IT WAS A PRIVATE NUMBER.
LOOK WHERE WE ARE GOING HERE.
IS THAT NOT BEAUTIFUL?
>> Nicki: SMELLS DELICIOUS.
>> Tim: PUT SOME PEPPER IN IT.
IF YOU WANTED TO, I ALWAYS LIKE JUST THE CHICKEN BOULLION.
WE MIGHT DROP ONE OF THOSE IN HERE IN A LITTLE WHILE BUT I'M GOING TO LET THAT COOK DOWN, TURN IT DOWN BECAUSE IT'S GOING CRAZY ON US.
GOT TO SLOW IT DOWN, BACK IT OFF JUST A HAIR.
NOW I'LL TELL WHAT YOU WE ARE GOING TO DO.
ADD A LITTLE BASIL.
SWEET EP THAT UP A LITTLE MORE, SWEETEN IT UP.
ARE YOU KIDDING ME?
YOU KNOW WHAT ELSE WE NEED?
BAY LEAF.
>> Nicki: YUM.
>> Tim: LET'S PRESS, GO THREE CLOVES OF GARLIC IN HERE.
NOW BECAUSE CHICKEN BROTH, THYME.
>> Nicki: LOVE IT.
I SMELL THAT SMOKY SMELL ON THAT ON YOUR SAUSAGE.
>> Tim: I'M GOING TO PUT THE TOP BACK ON LOOSELY.
TURN IT DOWN JUST A HAIR.
LET IT SIMMER.
SO LET'S CLEAN THIS UP AND WE ARE GOING TO START PROJECT 2.
>> Nicki: ALRIGHTY.
>> Tim: ACTUALLY PROJECT 3.
YOU HAVE THE DESSERT.
NOW I DID THIS RECIPE BECAUSE YOU LIKE IT.
>> Nicki: I DO LOVE IT.
>> Tim: I THOUGH WHAT YOU LIKE.
I WANTED TO DO SOME SHORTER ITALIAN SAUSAGES.
THAT WAS ONLY TWO BATCHES.
HOW MANY DID WE MAKE?
167,000.
>> Nicki: MILLIONS.
>> Tim: I GRILLED THESE AND SET THEM ASIDE.
SO WHAT LET'S DO, Mrs. FARMER, WHILE I'M WORKING ON THIS, CUT THOSE ONIONS AND IN RINGS AND CUT THEM IN HALF IF YOU WILL.
I'M GOING TO TAKE ABOUT 24 OUNCES OF TOMATOES.
I DRAINED THEM A LITTLE BIT AND I'VE GOT SOME OREGANO HERE.
YOU CANNOT OVERDO THE OREGANO.
THIS IS DRY OREGANO.
WHAT YOU REALLY CAN'T OVER DO, TO ME, I LIKE THE SWEET WONDERFUL TASTE OF SWEET BASIL.
IT ADDS SO MUCH WHEN YOU DO ANY TOMATO DISH.
AND I'VE GOT FRESH BASIL.
WHAT I'M GOING TO DO WITH THE FRESH BASIL?
I'M GOING TO POP IT IN HERE.
YOU KNOW WHERE I'M GOING?
>> Nicki: I DO.
I'M STARTING TO CRY.
THESE ARE STRONG.
>> Tim: WE SHOULD HAVE USED A CHOPPER.
>> Nicki: HOW MANY DO YOU NEED?
ABOUT HALF?
>> Tim: ABOUT HALF.
>> Nicki: CAN I PUT THEM IN.
>> Tim: YOU CAN.
HOWEVER MUCH BASIL YOU WANT.
THIS IS A CROCK POT FOR SEVERAL HOURS.
WE GOT OUR TOMATOES, WE'VE GOT OUR BASIL, ONIONS, PEPPERS ARE COMING.
I'M GOING TO KEEP ADDING TO THIS.
EVERYTHING GOES INTO ONE DISH.
WE HAVE A PRETTY GOOD START.
>> Nicki: I LIKE A CROCK POT MEAL WHERE YOU LET IT COOK.
>> Tim: YOU ARE REALLY GOING TO LOVE THIS ONE.
WHEN IT COMES TO ITALIAN, THE WEES BASIL, THAT'S THE OVERTONE.
THAT'S THE MAIN TASTE I WANT TO GET WHEN IT HITS MY MOUTH.
I WANT TO REALLY TASTE THAT SWEET FLAVORFUL FLAVOR OF THAT BASIL.
WE ARE GOING TO COME BACK WITH SOME TOMATO PASTE.
LET'S SAY TWO HEAPING TABLESPOONS.
THAT'S GOING TO CHICKEN EVERYTHING UP-- THICK ERN EVERYBODY-- THAT IS GOING TO THICKEN EVERYTHING UP.
HERE IS A QUICK SHORT CUT I USE ON MANY ITALIAN RECIPES.
IF YOU HAVE BASIL PESTO AROUND, YOU CAN MAKE YOUR OWN.
WE HAVE GARLIC, MORE BASIL.
YOU CANNOT OVER DO THE BASIL.
THIS IS CRAZY ALL GOING INTO ONE PLACE TOGETHER.
LET'S PUT SOME RED PEPPER FLAKES IN HERE.
IF YOU ARE LIKE ME, AND YOU WANT THIS DISH TO HAVE LESS ACID, PUT A LITTLE SUGAR IN THERE.
JUST A LITTLE BIT.
>> Nicki: JUST A LITTLE.
>> Tim: AND TASTE AS YOU GO ALONG.
IF IT IS STILL A LITTLE BITEY AND YOU WANT MORE SUGAR, PUT IT IN THERE.
THE BASIL, OREGANO AND SUGAR ARE MAGIC.
PLAIN AND SIMPLE.
WE ARE GOING TO TAKE OUR BRATS AND WE HAVE A COUPLE MORE BUT THESE ARE SOME OF OUR SMALLER BRATS.
THEY WILL COOK DOWN IN SIZE.
THAT'S OUR DISH.
>> Nicki: WHAT ABOUT YOUR BANANA PEPPERS?
>> Tim: WE ARE GOING TO DRESS IT WITH THAT.
>> Nicki: AND THE CHEESE?
>> Tim: CHEESE IS FOR LATER.
SO LET'S TAKE THAT AND PUT IT IN THE CROCK POT FOR FIVE OR SIX HOURS.
ALL RIGHT.
SO BEING THAT WE HAVEN'T EATEN IN A WHILE, SHOULD WE EAT BEFORE WE DIE?
>> Nicki: WE SHOULD.
I'M STARVING.
>> Tim: JUST A LITTLE OLIVE OIL AND GARLIC.
SO HERE IS OUR BUN.
THAT'S HOW YOU WANT IT TO LOOK.
THE START OF THE SHOW, YUM.
>> Nicki: I LIKE IT.
>> Tim: I GRILLED THAT UNTIL THE JUICES STARTED TO ROLL OUT OF IT.
WHERE WE GO FROM HERE, Mrs. FARMER.
>> Nicki: HOW TOKING THAT COOK?
>> Tim: THAT WAS PROBABLY ABOUT SIX HOURS.
>> Nicki: THAT'S WHY IT LOOKS SO DELICIOUS.
I COULD EAT THAT WITH A SPOON.
>> Tim: PEPPERS, ONIONS.
ASSORTED YUMMINESS.
TOMATOES.
LOOK AT THAT.
SEE WHERE I'M GOING?
>> Nicki: I DO.
>> Tim: OKAY.
SO THERE WE ARE.
NOW WE COME BACK WITH SOME COLD BANANA PEPPERS.
RINGS, SEE WHERE I'M GOING.
>> Nicki: YES.
>> Tim: AND THEN... MOZZARELLA.
ARE YOU KIDDING ME, Mrs. FARMER.
>> Nicki: IT LOOKS PRETTY GOOD.
>> Tim: WHAT DO YOU THINK?
>> Nicki: CAN WE EAT IT?
>> Tim: WE CAN.
WE'LL CLOSE IT UP.
>> Nicki: THAT'S A BIG BITE.
>> Tim: YOU GET THE FIRST BITE.
>> Nicki: I GET TO GO FIRST?
HOPE I DON'T MAKE A MESS HERE.
>> Tim: CAN YOU DIG IT?
>> Nicki: I CAN.
>> Tim: PEOPLE SAY OH MY GOODNESS, THEY SHARE FOOD ON THE SHOW.
WE EVEN KISSED ONE TIME.
>> Nicki: WE DID.
>> Tim: BACK IN THE 70s.
>> Nicki: THAT IS GOOD.
>> Tim: I JUST GOT TO TELL YOU.
OH MY.
>> Nicki: VERY GOOD.
>> Tim: WE DON'T DO MANY SANDWICHES SO WHEN WE DO, IT'S A SPECIAL OCCASION.
THAT, Mrs. FARMER... THAT'S GOING WAY UP ON TOP OF MY LIST RIGHT THERE.
>> Nicki: REALLY GOOD.
>> Tim: WE ARE GOING TO TURN THE CAMERAS OFF AND EAT REAL QUICK.
>> Nicki: KELLY WOULD LIKE ONE, TOO.
>> Tim: CROCK POT!
♪ ♪ BEANS ARE COMING ALONG NICELY.
HOAGIES WERE... >> Nicki: DELICIOUS.
>> Tim: IF I SAY SO MYSELF.
ACTUALLY YOU SAID IT.
>> Nicki: THEY WERE DELICIOUS.
>> Tim: ONE THING WE ALWAYS DO WHEN WE ARE MAKING ITALIAN SAUSAGES WE'LL TAKE SOME GROUND MEAT AND KEEP IT OUT FOR SPAGHETTI AND LASAGNA.
>> Nicki: WE DID FROM THE OTHER NIGHT.
>> Tim: AND IT'S A BEAUTIFUL, WONDERFUL THING.
>> Nicki: IT IS.
>> Tim: WE ARE GOING TO TAKE THIS FOR OUR VERY MEATY SPAGHETTI THAT WE ARE ABOUT TO MAKE.
NOW THIS IS MY SECRET.
SECRET RECIPE.
OUR HIGH DOLLAR SPAGHETTI BECAUSE IF YOU HAD TO MAKE THIS AT A RESTAURANT, YOU WOULD GO BROKE.
>> Nicki: THAT'S RIGHT.
>> Tim: BUT IT'S A BEAUTIFUL THING.
WHAT IS SPAGHETTI?
SPAGHETTI IS PASTA.
WHAT YOU PUT ON TOP OF THAT IS UP TO YOU.
MARINARA IS DIFFERENT FROM A TASTELESS TOMATO MARINARA THAT YOU MIGHT GET WITH HARDLY ANY FLAVOR.
THIS IS GOING TO BE BOUNCING WITH FLAVOR, Mrs. FARMER.
>> Nicki: I'M LOOKING FORWARD TO THIS.
>> Tim: THIS IS ONE THING YOU ALWAYS ASK ME FOR.
ONE OF OUR GO-TOES.
I'M GOING TO LEAVE SOME CHUNKS IN HERE.
TAKE OUR SAUSAGE LIKE WE DID WITH THE BEANS AND LEAVE THAT IN THERE TO POACH AND THEN I'M GOING TO CUT IT UP.
>> Nicki: LITTLE MEATBALLS.
>> Tim: I HAD TO CUT THAT UP.
SWITCH TO A WOODEN SPOON.
>> Nicki: I LIKE THAT BETTER.
>> Tim: YOU DON'T LIKE THE NOISE?
>> Nicki: IS SOME SOMETHING THE KIDS AND GRANDKIDS WILL EAT.
THEY SEE NOODLES BUT IF IT IS PAPA'S SPAGHETTI, THEY WILL EAT YOUR SPAGHETTI.
>> Tim: TRY SOME GRUB YOU'VE NEVER TRIED BEFORE.
I WANTED IT TO BE MORE OF A SWEET THAN SALTY DEAL.
THE SAUSAGE IS GOING TO GIVE IT A LITTLE SMOKY DEAL, WHICH IS A DIFFERENT TYPE THING.
>> Nicki: DIDN'T YOU NEED TO DO SOME CUTTING.
I CAN DO NOR SHALLOTS.
>> Tim: WHAT I WOULD LIKE, YOU CAN USE ABOUT HALF AN ONION TO AN ONION.
THAT'S ABOUT IT.
THAT'S A GOOD HANDFUL OF ONION.
THIS IS ALMOST DONE.
THIS IS GOING TO COOK IN THE POT, TOO.
>> Nicki: SHALLOTS?
>> Tim: ONE GOOD SIZED SHALLOT.
>> Nicki: I HAVE A QUESTION FOR YOU.
I WAS GOING THROUGH THE GROCERY STORE.
WHAT IS THE DIFFERENCE BETWEEN A SHALLOT AND ONION?
>> Tim: SMELL IT.
>> Nicki: ALMOST GARLICKY?
>> Tim: THE PERFECT IN BETWEEN.
THERE IS JUST THAT SHALLOT FLAVOR THAT IS OUTSTANDING.
THE MEAT IS DONE Mrs. FARMER.
LET'S SET THAT ASIDE.
NOW WE LIKE TO DO AS MUCH IN ONE PAN AS POSSIBLE, CORRECT?
>> Nicki: CORRECT.
>> Tim: SO I'M GOING TO TAKE SOME OLIVE OIL, THEY CALL IT OLIVER OIL.
SO WE HAVE ONIONS, SHALLOT AND GARLIC.
WHAT A BEAUTIFUL WONDERFUL COMBINATION.
WE ARE GOING TO START OFF WITH AWR SHALLOTS AND ONIONS.
THE SMELLS THAT ARE COMING FROM THIS KITCHEN TONIGHT ARE QUITE EXTRAORDINARY.
>> Nicki: THEY ARE.
>> Tim: I'M GOING TO CHECK MY BEANS TO MAKE SURE WE HAVEN'T... OH YEAH, LOOKING GOOD.
WANT TO GET THESE LARGELY TRANSLUCENT BEFORE WE CONTINUE ON.
ALL RIGHT, Mrs. FARMER, SPOT FOR GARLIC HERE.
WHAT HAPPENS WHEN YOUR GARLIC BURNS?
BITTER.
WE DON'T WANT BITTER.
NOW DEPENDING ON WHO, BACK WHEN WE HAD 9-5 JOBS, DEPENDING ON WHO GOT HOME FIRST, IF YOU GOT HOME AND SMELLED JUST THIS, YOU KNEW WHAT WAS GOING DOWN.
LET'S DEGLAZE, WHAT DO YOU SAY?
LET'S LET THEM SOAK UP A LITTLE BIT OF RED WINE.
THAT RIGHT THERE, THAT'S A MAGIC SMELL WE GOT GOING ON.
LIKE I SAID, THE ONE THING I REALLY WANT TO GET GOING IN HERE IS THAT BASIL OREGANO EXPLOSION.
IF YOU CAN GET IT FRESH, GET IT FRESH.
AND JUST LOAD IT!
YOU CAN'T HAVE TOO MUCH.
WE WANT TO GET THAT SWEET, THE ONIONS, THE GARLIC, TOMATOES AND THE BASIL AND ON OREGANO, SWEET, FENNEL TASTE WITHOUT THE FENNEL.
>> Nicki: I HAVE SOME GROWING.
>> Tim: YOU DO.
SO NOW, OUR GARLIC, ONIONS AND SHALLOT ARE COOKED DOWN.
THEY LOOK REALLY GOOD.
SO I'M GOING TO COME BACK.
AND I'M JUST GOING TO TOSS THIS IN.
BASIL PESTO.
WE START OUR SWEET AND OUR GARLIC.
WE ARE STARTING WITH SOME PESTO RIGHT THERE.
>> Nicki: STUFF IS AMAZING.
>> Tim: A LITTLE MORE RED WINE.
>> Nicki: WHAT A BASE.
THAT'S A YUMMY BASE.
>> Tim: JUST SMELL THAT.
WE ARE GOING TO GO AHEAD AND PUT OUR-- WE MADE THIS SWEET.
IF WE KNOW WE ARE GOING TO PUT IT IN SPAGHETTI, WE PUT EXTRA BASIL OREGANO AND GARLIC.
SO LET'S COME BACK, Mrs. FARMER.
8:13.
WE PUT THOSE UP IN AUGUST.
IF WE HAVE ANY BIG CLUMPS WE WILL CUT THOSE UP.
THERE IS ONE QUART Mrs. FARMER, WHAT ABOUT ANOTHER?
>> Nicki: I THINK WE NEED ANOTHER ONE.
>> Tim: LET'S PUT ANOTHER ONE IN THERE.
SO TWO QUARTS OF OUR TOMATOES.
WE'LL CUT UP THE BIGGER CHUNKS.
SO, Mrs. FARMER, LET'S TAKE THIS FRESH BASIL.
BEAUTIFUL FRESH SWEET BASIL.
AND YOU CANNOT GET TOO MUCH BASIL, AS FAR AS I'M CONCERNED.
>> Nicki: I LOVE IT.
>> Tim: NOW REMEMBER, WE'VE GOT DRIED BASIL.
WE HAVE FRESH BASIL AND BASIL PESTO.
SO NOW, Mrs. FARMER, WE'VE GOT SOME DRIED OREGANO.
A BUNCH.
I'M TALKING LIKE PROBABLY A TABLESPOON AND A HALF TO GET STARTED.
>> Nicki: I LIKE IT.
>> Tim: TO GET STARTED.
SMELL ALL THAT?
>> Nicki: YES.
>> Tim: WHY SETTLE FOR BLAND FOOD WHEN YOU CAN HAVE FLAVOR JUST APOPPIN'.
TOMATO PASTE, FOUR OUNCES, A CUP OF TOMATO SAUCE AND THAT'S A GOOD START, Mrs. FARMER.
DO YOU REMEMBER WHAT WE DID IN THE BEAN SOUP?
WE TOOK OUR HANDMADE SAUSAGE AND WE POACHED IT.
AND THAT WAY, WHAT HAPPENS WHEN YOU ADD THE SMOKY FLAVOR.
>> Nicki: WE'LL HAVE LITTLE MEATBALLS LATER.
>> Tim: THAT'S WHAT I'M TALKING ABOUT.
IF YOU WANT TO CUT THE ACID FLAVOR, A LITTLE BIT OF SUGAR.
THAT'S UP TO YOU.
I LIKE JUST A LITTLE BIT.
LET THAT GET UP TO A GOOD SIMMER.
I'M GOING TO LEAVE THIS COOKING THE WHOLE TIME WITH THE TOP OFF SO I CAN WATCH IT, TASTE IT, SMELL IT AND I WANT TO GET IT TO A LOW BOIL AND THEN BACK OFF TO THE SIMMER.
MAKE SURE THE SAUSAGE IS COMPLETELY COOKED ALL THE WAY THROUGH.
ALL RIGHT, Mrs. FARMER LIKES HER MUSHROOMS SO THIS IS OPTIONAL.
GOING TO PUT MUSHROOMS IN HERE.
BEAUTIFUL, WONDERFUL.
FRESH.
LOOK AT THAT, Mrs. FARMER.
>> Nicki: LOOKS GOOD.
HOW LONG DO I HAVE TO WAIT?
>> Tim: THE TOMATOES ARE ALREADY COOKED IN THE PRESSURE COOKER.
WE JUST HAVE TO BRING THE TEMPERATURE UP TO SIMMER.
MAKE SURE THE MEAT HAS 165°.
ONCE THAT IS DONE AND THE SAUSAGE IS FIRM, WE CUT THAT UP AND LET IT SIMMER AS LONG AS YOU WANT.
IF YOU WANT THE FLAVOR TO SINK IN THERE, LET IT GO A COUPLE HOURS.
IF YOU WANT TO SERVE IT IN AN HOUR, YOU ARE GOOD TO GO.
LET'S TAKE A BREAK.
ALL RIGHT Mrs. FARMER, LAST STEP.
WHAT DO YOU THINK.
>> Nicki: WE BET TO EAT.
>> Tim: THE KALE IS LAST THING.
JUST RIP THAT UP, TEAR THAT UP.
AND THEN WE'VE GOT OUR MEAT,.
>> Nicki: THAT LOOKS AMAZING.
>> Tim: IF YOU WANTED TO, A LITTLE CHEESE ON TOP OF THAT.
>> Nicki: IT'S ALMOST BETTER, YOU KNOW HOW I LIKE PEA SOUP.
>> Tim: YOU DO LIKE YOUR PEA SOUP.
WHAT DO YOU THINK?
>> Nicki: SO GOOD.
ARE YOU GOING TO TRY IT.
>> Tim: YOU LIKE IT?
>> Nicki: I LOVE IT.
>> Tim: AS MUCH AS YOU LOVE ME.
>> Nicki: I LOVE YOU MORE BUT THIS IS GOOD.
>> Tim: WHEN YOU HAVE A BUNCH OF FOLKS OVER, THAT WOULD BE A NICE WONDERFUL DISH FOR FOUR OR FIVE PEOPLE.
>> Nicki: OR LET ME EAT ON IT ALL NIGHT WHILE I WATCH TV.
SPAGHETTI IS ALMOST DONE Mrs. FARMER.
WE NEED SOME NOODLES.
Mrs. FARMER, I KNOW YOU LOVE SPAGHETTI.
>> Nicki: AND WE HAVE MEATBALLS.
>> Tim: WE HAVE YOUR BEANS, YOUR FAVORITE SOUP BUT YOU HELD OUT FOR THE SOUP.
>> Nicki: I'M FULL BUT CAN I EAT SPAGHETTI.
IT ITSELF GOING TO BE AMAZING, A SMOKY FLAVOR.
>> Tim: YES, WE ARE SHARING A PLATE.
ARE YOU BELIEVE THAT, Mrs. FARMER.
>> Nicki: WE ALWAYS SHARE, REALLY, REALLY GOOD.
THANK YOU.
>> Tim: THAT IS DELICIOUS.
SMOKY FLAVOR.
JUST ABSOLUTELY BEAUTIFUL.
>> Nicki: I LIKE IT.
>> Tim: WE ARE GOING TO SPLIT OUR PLATE.
SHUT THE CAMERAS DOWN, THEN IT'S TIME FOR DESSERT.
QUICK AND EASY.
A FUN CANOLI TYPE THING.
>> Nicki: THE GRANDKIDS WOULD LIKE THAT.
>> Tim: LET'S TAKE ANOTHER BITE.
NOW THIS IS IMPORTANT, DURING WHEN YOU ARE DEEP FRYING SOMETHING, 350°, ACTUALLY I THINK 325-350 IS ABOUT RIGHT.
BECAUSE WE HAVE NOT HAD ENOUGH FOOD YET IS IT NECESSARY TO HAVE MORE.
>> Nicki: WE NEED TO TOP IT OFF WITH A LITTLE SWEET AT THE END.
JUST A PINCH.
IT'S NOT THAT SWEET.
JUST, YEAH.
>> Tim: I TOTALLY AGREE.
ALL RIGHT.
GO, Mrs. FARMER.
BOOM.
KIND OF CUTE, Mrs. FARMER.
>> Nicki: JELLY ON THE BOTTOM.
POWDERED SUGAR.
>> Tim: DIP IT IN THE JELLY.
>> Nicki: WHAT DO YOU THINK?
I LIKE IT.
>> Tim: I REALLY LIKE IT.
>> Nicki: THAT'S A GOOD QUICK TREAT, ISN'T IT?
YOU CAN PUT PEANUT BUTTER IN IT AND DIP IT IN JELLY.
YOU HAVE TO HAVE THE POWDERED JELLY.
>> Tim: VERY UNUSUAL.
>> Nicki: THAT WAS A GOOD, TO TOP IT OFF.
IT WASN'T TOO SWEET.
JUST A GOOD CRUNCHY AT THE END.
>> Tim: LET'S BACK UP.
WE'VE HAD ITALIAN HOAGIES ON A BUN.
WE'VE HAD A BEAN KALE SOUP LIKE YOU WANTED ME TO DO.
>> Nicki: LOVED IT.
>> Tim: WE HAD SOME OUTSTANDING WHAT DO YOU WANT TO CALL THESE?
LETS CALL IT PEPPER JELLY CANOLI.
>> Nicki: I LIKE IT.
>> Tim: WOULD YOU LIKE A BITE.
>> Nicki: I WOULD, THANK YOU.
>> Tim: NOW Mrs. FARMER, WE'VE EVE GOT LOTS OF RECIPE, 146 GAZILLION.
IF YOU WOULD LIKE SOME OF THE RECIPES WHERE WOULD YOU GO.
>> TimFarmersCountryKitchen.com.
>> Tim: ER WITH WE HAVE STUFF MEASURED OUT BECAUSE KELLY MAKES US.
>> Nicki: SHE DID.
>> Tim: THIS HALF HOUR HAS FLOWN BY.
>> Nicki: MY BELLY IS FULL.
>> Tim: WE HAVE COOKED A LOT OF STUFF AND TOOK OVER A HALF HOUR TO DO THIS BUT WE HAVE SOME STEAMING SPAGHETTI THAT DEMANDS OUR ATTENTION SO IT'S ALL ABOUT.
>> Nicki: GOOD TIMES.
>> Tim: GOOD FRIENDS.
>> Nicki: AND REALLY GOOD EATS.
>> Tim: SEE YOU NEXT TIME ON TIM FARMER'S COUNTRY KITCHEN.
>> Nicki: ONE LEFT FOR ME AND YOU.
>> Tim: I LIKE IT.
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