Watch A&M make a restaurant-caliber Caesar that's completely doable at home: Goat Cheese Caesar Salad with Roasted Tomatoes and Parmesan Crisp by brooke's kitchen.
As the recipe title implies, A&M roast cherry tomatoes, bake off parmesan crisps and make an herbed goat cheese spread ('schmear' is a rather divisive word, we've discovered, but call it a schmear if you like). Once again, A&M can't help but dive into the salad with their bare hands (the notion of cutting with knife and fork does inspire some interesting dance moves, however).
Both of this week's videos were edited by filmmaker Elena Parker -- thanks Elena!
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10 Comments
Droplet
October 21, 2011
Amanda, I really like the jelly roll pan that you roasted the tomatoes in. I have a memory of identical ones at some of the bakeries I would stop on my way to school, when I was growing up. Would you mind letting me know where I might be able to find one? Thank you.
Amanda H.
October 22, 2011
Thank you for noticing my pan. I love that pan! I bought it in Paris at Dehillerin.
k54maze
November 9, 2010
Love your videos - I spent some time over the weekend watching the first six pages. The recipes are often unique and inspiring. Must say that I agree with previous comments - the new format with word slides interrupts your marvelous banter and isn't helpful to me at all. I hope you will go back to the smooth uninterrupted format of your videos.
pierino
May 23, 2010
I think it was Lidia Bastianich who introduced parmegiano "crisps" (frico) to America from her native Friuli/Slovenia part of the world. Thank you Lidia! And your son, Joe has grown up to be a fine restauranteur. And a nice guy too...
mrslarkin
May 21, 2010
Looks yummy! Darn, did we lose the mikes? Not a big fan of the whadayacallit...interruptive floaty instructoid captions.
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