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WATERFIRE LIGHTING, HEAD TO OUR
WEBSITE, WPRI.COM.
WE'RE IN THE RHODE SHOW
KITCHEN THIS MORNING, CHEF
ANDREA IS HERE FROM CAMILLE'S
ALONG WITH ONE OF OUR FAVORITES.
A LITTLE-ZONE ZITO SQUASH,
INDIGENOUS TO RHODE ISLAND, AND
MIGHT I ADD, IT'S GORGEOUS.
BEEN WAITING FOR A LONG TIME
TO SAY THAT.
PEOPLE RON THE LINE, THEY WANT
TO CHANGE IT, INSTEAD OF
PUMPKIN.
A WISE CHOICE.
THANKS FOR COMING IN, GUYS.
THANK YOU.
WHAT ARE YOU MAKING?
A TOASTED QUINOA SALAD WITH
ORANGE TOMATO NAGE, AND QUINOA
IS -- PEOPLE THINK IT'S A GRAIN.
IT'S ACTUALLY A SEED.
EVEN JUST LOOKING AT IT, IT
LOOKS LIKE A GRAIN.
THIS IS GREAT, BECAUSE IT'S
LOW IN CARBOHYDRATES AND SUGAR,
AND YOU CAN COOK IT JUST LIKE
RICE.
BOILING WATER, BRING IT TO A
BOIL, GETS WHITE AND FLUFFY LIKE
BARLEY.
IT'S SUPER HEALTHY.
IT POPPED ON THE SCENE A COUPLE
YEARS AGO, AND MORE MAINSTREAM,
HATES BEEN, SO WE'VE BEEN USING
IT IN SALADS.
THIS IS A GREAT DISH.
LOOK AT ALL THESE INGREDIENTS.
WE USE THIS TOO.
ALL HARVEST STUFF, ALL GOOD
FOR YOU.
THIS IS GOOD FOR YOU.
WHAT ELSE DO WE HAVE IN THE
RECIPE?
SOME VIDALIA ONIONS, FENNEL,
SOME CHERRY TOMATOES.
SOME GOLDEN RAISINS, A LITTLE
ORANGE ZEST.
ALL HEALTHY INGREDIENTS.
AND THEN THE BUTTER SNUT --
BUTTER BUTTERNUT SQUASH WE
GRILLED -- I'M SORRY, ZITO
SQUASH, AND NUTS FOR CRUNCH.
AFTER YOU COOK THESE, YOU BOIL
IT SO IT PUFFS RIGHT UP, LIKE
BARLEY OR COUSCOUS.
IT'S VERY LIKE COUSCOUS, VERY
LIGHT, GOOD FOR YOU.
NUTTY, VERY HEALTHY.
THE ONLY THING IS YOU NEED TO
RINSE THIS BEFORE YOU USE IT.
IT HAS A BITTER OUTER COATING.
NOT VERY TASTY.
JUST A QUICK RINSE?
A QUICK RINSE LIKE YOU WOULD
WOULD DRIED BEANS, JUST TO GET
THE EXTERIOR COATING OFF.
THEN YOU CAN BOIL IT.
CAN YOU TELL THE DIFFERENCE?
YEAH.
THIS IS THE RESULT OF THAT.
ALL RIGHT, WE'RE HERE IN THE
KITCHEN, WE'RE COOKING WITH
CAMILLE'S CHEF ANDREA.
WHAT REARE WE DOING NOW?
I STARTED THE VEGGIES, ONIONS
AND FENNEL, DICED, SAUTEED IN
OLIVE OIL AND BUTTER, SALT AND
PEPPER.
NOW WE ADD IN OUR RAISINS.
WHAT KIND OF RAISINS ARE
THESE?
IT DOESN'T LOOK LYING THE
RAISINS YOU GET OUTFIT BOX.
THESE ARE GOLDEN RAISINS,
WHITE GRAPESMENT THEY'RE SO
SWEET AND YUMMY.
I ADDED THEM NOW SO WE CAN JUST
WARM THEM UP, THEN ADD A LITTLE
WHITE WINE SO THEY CAN ABSORB IT
AND PLUMP BACK UP.
THIS IS A NICE LITTLE TRICK
FOR YOU.
PUT THAT IN.
WHEN I ADD WHITE WINE TO ME,
I ALWAYS PLUMP UP.
EXACTLY.
[ LAUGHTER ]
SO HOW LONG IS THIS GOING TO
SIMMER FOR?
JUST UNTIL THE LIQUID STARTS
TO REDUCE.
YOU WANT A LITTLE BIT BECAUSE
YOU WANT TO FLAVOR THE QUINOA.
BECAUSE QUINOA IN GENERAL
DOESN'T HAVE TOO MUCH TASTE,
RIGHT?
IT'S VERY NUTTY.
BUT BESIDES THAT, IT DOESN'T
HAVE ANY SWEETNESS TO IT OR ANY
BODY.
RIGHT.
IT'S A GRAIN.
SO WHATEVER GOES INTO HERE IS
GOING TO FLAVOR THAT.
OKAY.
YOU ADD THOSE PIGNOLI NUTS.
I LOVE THESE.
JUST DROP THEM IN IN.
YES.
I LOVE PIGNOLIS.
THAT GIVES YOU MORE TEXTURE,
A LITTLE BIT OF CRUNCH.
OKAY.
MIX IT IN?
JUST MIX IT IN.
YOU SEE HE WHAT WE'RE DOING
HERE, WE'RE ADDING, AND WHEN WE
GET TO -- WE FINISH ALL THIS
OFF.
THIS IS GREAT BECAUSE IF YOU
ADOPT USE IT ALL FOR DINNER
TONIGHT, YOU CAN PUT IT IN THE
REFRIGERATOR AND SERVE IT FOR A
QUICK LUNCH TOMORROW, HIGH IN
PROTEIN.
AND I BET AFTER IT SITS A
WHILE IT TASTES EVEN BETTER.
OH, YES.
LIKE ANY DISH THAT YOU MAKE.
YUP.
THIS LOOKS GOOD.
THE LONGER IT SITS, THE
BETTER IT TASTES.
HOW MUCH DID YOU COOK?
WAITS TWO CUPS OF LIQUID TO
TWO CUPS OF QUINOA, COOK IT JUST
LIKE YOU DO RICE.
BRING YOUR STOCK OR YOUR WATER
TO A BOIL.
ONCE IT BOILS, YOU PUT IN THE
RINSED QUINOA.
IT TAKES ABOUT 15 TO 20 MINUTES
UNTIL IT PUFFS UP LIKE THAT.
IT LOOKS GOOD.
HE LOVES IT.
I'M GOING TO ADD THIS IN.
I'M GOING TO REACH OVER YOU,
WILL.
LET ME STEP OUT OF THE WAY.
WATCH IT, BUDDY.
IT SMELLS FANTASTIC.
WE'RE BACK WITH THE RHODE
SHOW KITCHEN THIS MORNING.
TV MAITRE D, AND FROM CAMILLE'S,
CHEF ANDREA IS HERE.
WE ARE COOKING UP A STORM.
WE HAVE QUINOA GOING, AND NOW
WE'RE GOING TO MAKE THE SAUCE,
RIGHT?
YEAH.
SOY PUT THE OLIVE OIL AND THE
BUTTER IN THE PAN WITH THE DICED
FENNEL AND ONIONS, JUST GOING TO
SWEAT THIS A LITTLE BIT.
IN THE MEANTIME, AT BREAK I CUT
ONE OF THE ZUCCHINI JOES IN
HALF.
ZUCCHINI JOE, MY NEW SIDE
KICK.
DIDN'T FEEL A THING.
DID YOUCUT THEM IN HALF, IN E
OVEN.
IT'S GOING TO GET SLICED UP AND
PUT ON TOP.
SO THESE ARE SWEATING.
HOW LONG DO THESE HAVE TO GO
FOR?
ABOUT TEN MINUTES.
JUST UNTIL THEY'RE SOFT.
THEY'RE GOING TO GET BOILED WITH
THE TOMATOES AND BROTH, SO THE
FLAVORS WILL INFUSE ANYWAY.
SO NOW THAT THESE ARE A LITTLE
SOFTENED, I WOULD DO IT LONGER
NORMALLY, I'M GOING TO ADD IN --
THIS IS WATER, SO IT'S
VEGETARIAN.
YOU CAN USE CHICKEN STOCK FOR
MORE FLAVOR, VEGGIE STOCK, BEEF
STOCK, WHATEVER YOU WANT TO DO.
THESE ARE ITALIAN TOMATOES F.
YOU CAN'T FIND THESE USE ANY
PLUM TOMATO THAT ARE IN THEIR
OWN JUICE, JUST MAKE SURE YOU
TAKE THE BASIL LEAF OUT, BECAUSE
THERE'S NO BASIL IN THIS RECIPE.
PUT THAT IN.
LOOKS GOOD.
OH, YEAH.
AND THEN I HAVE THE ZEST OF
ONE ORANGE.
OKAY.
YOU KNOW, YOU WOULDN'T THINK
TO PUT TOMATOES AND ORANGE
TOGETHER.
I REALLY WOULDN'T.
HONESTLY, THEY WORK SO NICE,
YOU'RE GOING TO LOVE THE FLAVOR.
AND THEN WE'RE GOING TO BOIL
THIS ON HIGH, UNTIL IT ALL
INFUSES.
AND SINCE I KNEW WITH WE WERE ST
ON TIME, I WENT AHEAD AND DID
ONE ALREADY.
LOOK AT.
THAT THAT LOOKS GREAT.
IF YOU WANT TO TRY THIS BY
ITSELF, OR YOU CAN TRY IT ALL
TOGETHER.
LET ME GRAB A SPOON.
OR YOU CAN HAVE WHATEVER YOU
LIKE HERE.
WHAT KIND OF WINE DO WE HAVE?
I'M GOING TO TAKE AN ITALIAN
VARIETIAL, BECAUSE A LOT OF
TIMES PEOPLE DON'T WANT
CHARDONNAY, OR SAUVIGNON BLANCO,
BUT ITALIAN VARIETALS, THERE ARE
SO MANY INDIGENOUS GRAPES TO
ITALY.
IT'S NOT SO MUCH WHO MAKES THE
WINE, BECAUSE IT'S A TUSCAN
WHITE WINE.
FROM SANGE-MAGNANO.
IT'S A $14 BOTTLE OF WINE.
IT'S FRUITFUL, IT'S GOT A LITTLE
BIT OF ACIDITY AND AROMAS OF
ALMONDS AND A LITTLE, NOT
SWEETNESS, BUT ALL OF THESE
THINGS IN THIS WINE GO WITH THE
TOMATOESAGED ORANGE AND ALL.
THIS IS BEAUTIFUL.
AND I REALLY LIKE IT, SO
VERNACCE.
YOU CAN AFFINITY IT ANYWHERE.
OF COURSE, MY FRIEND MARK, BUT
ANYONE HAS IT, IT'S A BEAUTIFUL
WHITE TABLE WINE.
THIS IS WHAT I'M TALKING ABOUT
RIGHT HERE FOR THIS BEAUTIFUL
DISH.
IT LOOKS PERFECT.
THAT TASTES SO GOOD JUST BY
ITSELF.
ISN'T IT GREAT?
IT HAS GREAT FLAVOR.
IT LOOKS LIKE IT COULD BE PUT
WITH ANYTHING.
I ACTUALLY RAN THIS AS A
SPECIAL ON FRIDAY AND SATURDAY
AT THE RESTAURANT WITH THE
HAWAIIAN SUN FISH AND QUINOA
SALAD.
IT WAS DELICIOUS.
EVEN THOUGH QUINOA IS NEW TO
PEOPLE, THE COMBINATION OF
FENNEL, RAISINS, TOMATO AND
SORNG CLASSIC SICILIAN
PREPARATION.
IT'S JUST A LITTLE
FORWARD-THINKING.
SO THIS IS GOING TO BOIL FOR
A LITTLE WHILE.
JUST TO REDUCE.
TO REDUCE DOWN A LITTLE BIT.
AND THIS IS GOING TO END UP
LOOKING LIKE THIS WHEN YOU COOK
IT.
I WAS GOING TO SAY, IT LOOKS
THICK INNER HERE THAN IT DOES IN
THIS PART OVER HERE.
BECAUSE IT'S GOING TO REDUCE
AND COME TOGETHER.
YOU WANT IT TO ALL MELD, SO ALL
THE FLAVORS COME OUT.
YOU CAN TASTE EVERYTHING YOU
NUT THERE JUST BY ITSELF.
I'M GOING TO HAVE A SAMPLE OF
THIS.
WHAT ELSE IS GOING ON AT
CAMILLE'S?
EVERYONE LOVES CAMILLE'S.
HERE'S THE DEAL WITH
CAMILLE'S.
A BEAUTIFUL FALL MENU IS THERE
FOR YOUR ENJOYMENT.
I CAN'T TAKE HIM SERIOUSLY.
ZUCCHINI JOE KNOWS.
IT IS NOT TOO EARLY TO START TO
MAKE YOUR HOLIDAY PARTY
RESERVATIONS.
RIGHT.
CALL GENERAL MANAGER MICHAEL,
WITH THAT GORGE UPSTAIRS ROOM
WITH THE CHEFS CUSTOM-CREATING
MENUS FOR YOU, YOU CANNOT MISS.
I'M TELLING WHAT YOU, THAT MAKES
YOUR HOLIDAY PARTY VERY
MEMORABLE.
I'M A BIG FAN OF THAT.
TRY CAMILLE'S, A VERY SPECIAL
TIME OF THE YEAR.
THIS IS SO GOOD.
THANK YOU.
YOU HAVE IT ON THE MENU, THIS
WOULD BE PERFECT.
SORRY.