Season 1, Episode 6

Pantry Dinner

When dinner is down to the wire or you're too tired to cook, a meal straight from the pantry is the way to go! Michael teaches us the essentials of a well stocked cupboard to make quick and impressive meals for impromptu guests. Who knew it was so easy?

Hour Before Dinner (made with guests):

  • Mash anchovies and capers for puttanesca sauce

  • Steam skins off of canned tomatoes for bruschetta

  • Put marinara sauce, clam juice, black pepper in sauce

  • Pit and chop olives and add to the sauce.

  • Add mashed anchovies and capers combination to the sauce. Add fresh oregano.

  • Chop steamed tomatoes for bruschetta.

  • Chop prosciutto and cook on stovetop to add as bits to salad.

  • Mix salad dressing: chopped tarragon, Dijon mustard, gray salt, sherry vinegar

  • Make poached eggs for salad. Prepare greens.

  • Make bruschetta on grill and then top with chopped tomatoes, basil & olive oil

  • Make pasta

Dinner Party:

  • Serve salad, pasta puttanesca with bruschetta

  • After dinner, make espresso

  • Make dessert: hazelnut gelato with steamed milk, biscotti and then add hot espresso
  • Wine Recommendation
    Chiarello Vineyards Cabernet

    See Tune-In Times

    Recipes From This Episode

    Pasta Puttanesca

    Bitter Greens with Poached Egg and Prosciutto Bits

    Late Summer Tomato Bruschetta

    Hazelnut Ice Cream Sundae

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    BBQ Cook-off

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    Paella Party

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