Dr. Oz: Behind the Scenes of The Chew
Before talking about their cookbook and making wine stained pasta, Daphne Oz takes the viewers on a behind-the-scenes look at The Chew, from getting there at 6:30 a.m., to the production meetings to scratch and sniff pants. The show seems pretty hectic with lots of rehearsing and food preparations. And she even revealed the kitchen on set it real, but another kitchen is in the back room where a kitchen team comes up with 5 meals a show, 6 days a week.
Dr. Oz: The Chew: Food. Life. Fun.
The Chew made a recipe, wine stained pasta with sausage meatballs, from their new cookbook The Chew: Food. Life. Fun.. Clinton Kelly said the book is the entire show shrunk down into a book, with interviews from the casts, tips for hosting parties, drink recipes and of course food recipes.
As they were cooking, Dr. Oz asked if anyone had gained weight. Both Carla Hall and Clinton Kelly said they had gained 20 pounds and lost 20 pounds during the season.
Dr. Oz: Wine Stained Pasta with Sausage Meatballs and Cauliflower
As the recipe points out, the secret to the wine stained pasta with sausage meatballs is in the pasta water, or should I say pasta wine. Mario Batali also said to not add to much sauce, it will ruin the pasta. It just needs to lightly coat the pasta.
- 1 bottle plus 1 cup inexpensive red wine
- 2 1/2 lbs sweet italian sausage, casings removed
- 1/4 cup extra virgin olive oil
- 1 medium head cauliflower, cut into small florets
- 2 cloves garlic, sliced
- 2 cup Mario’s Basic Tomato Sauce or any tomato sauce
- 1 1/2 lbs garganelli pasta or your favorite type of pasta
- 2 tbsp salt
- Pinch red pepper flakes
- Fill a large pot with half water and half wine and bring to a boil.
- Form the sausage into small meatballs, about the size of marbles. In a 12- to 14-inche saute pan, heat the oil over medium heat. Add the sausage balls in two bathces and saute, rolling them around, until they are browned all over, 5-6 minutes per batch. Remove and set aside on a plate. If you would like to bigger meatballs, go for it! Just make sure to cook thoroughly.
- Add the cauliflower to the pan and cook until soft, about 5 minutes. Add the garlic and the red pepper flakes, cook for another minute, and add the 1 cup red wine to the cauliflower. Red pepper flakes are not necessary, so if you don’t like the spice, nix the flakes. Bring to a boil, and then add the tomato sauce and sausage balls. Bring to a boil again. Then lower the heat to a simmer and cook for 5 minutes. Remove from the heat.
- Drop the garganelli into the boiling wine/water, season heavily with salt, and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle 1/2 cup of the cooking wine/water into the sausage mixture.
- Drain the pasta and add it to the sausage mixture. Toss until pasta is nicely coated.
Dr. Oz: Mario Batali’s Basic Tomato Sauce
Although they didn’t make it on the show, it looked too good not to share. Literally the perfect addition to any pasta dish.
- 1/4 cup extra virgin olive oil
- 1 yellow onion, diced
- 5 cloves of garlic, peeled and thinly sliced
- 3 tbsp fresh thyme, leaves only
- 1/2 medium carrot, shredded
- 2 28-oz cans peeled whole tomatoes crushed by hand and juices reserved
- Salt to taste
- In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. It’s called sweating the onion.
- Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft, but still retains its shape.
- Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Add to pasta dish.