The Man, The Can: Recipes Of The Real Chef Boyardee - make restaurant dishes at home

Unlike Betty Crocker, aunt Gemma, and Uncle Ben, chef boyadi's friendly but fictional food faces --
Italian chef, moustacheis real.
"Hector" boyadi (
That's how family members fight)
After the family immigrated from Italy to the United States, the company was founded in 1928 with his brother.
Although the Americans began to know him, he was chef boyadi.
There is also a signature high hat in the apron --
Anna boyadi only knew he was Uncle Hector.
Anna inherited the tradition of cooking at home.
Her new book, good memories, is in part a cookbook, in part a family history, and in part a tribute to the ancestors --
Successful immigrants in a new country.
"Italian food at the turn of the century is not what it is today," Boiardi told NPR's Michelle Norris ".
All the restaurants are French.
They settled in Cleveland, where they thought they could open a successful Italian restaurant.
"They have a real understanding of the food," said Boiardi . ".
"A generation who grew up in the kitchen, so food is their real education.
"The Chef Boiardi restaurant in Cleveland was very successful and customers expressed interest in learning how to make Italian food at home.
As a result, Boiardis began to send people home with pasta, sauces and cheese and taught them how to cook, heat and assemble the dishes themselves.
That's what the family thinks: "What if we start to make the sauce unstable and sell it? Would it sell?
"Said Boiardi.
"This is really the beginning of an idea. . .
It eventually turned into Chef Boyardee.
"The new company has played an important role in introducing Italian food to the United States. S. —
It has also changed the way shelves are placed in American supermarkets.
"At that time, when they started [Chef Boyardee [in]
"1928, they are the largest importer of Italian Parmesan cheese," explained Boiardi . ".
They also brought a lot of olive oil.
"Found high when Italian food was not widely consumed
The components of their growing operating quality are a challenge.
One of them chose to set up the factory in Milton, Pa.
So they can get close to their tomato supply.
"They have to convince people to change their crops so they have enough tomatoes," said Boiardi . ".
"When they were there, high upin Milton]
They produce about 250,000 cans a day.
"The family also planted their own mushrooms in the Milton factory.
During World War II, the United StatesS.
Military Boyardee commissioned the company to produce military rations.
The factory, which has been doing "civilian production" for supermarkets, began to open 24 hours a day for wartime efforts.
After the war, the Boiardi family sold the company to a larger group company --
Boiardi explained that this is the only way to ensure that everyone working there continues to have a job.
Traditional, tried and authentic packaged food made with preservatives
This is the bread and butter of boyadi.
The chefs have fallen out of favor because they like fresh organic food.
But chef Anna boyadi didn't mind her last name being printed on a container that was going to be thrown into the microwave.
"There is room for all the different types of food," she said . ".
"Some people are working and their children have to go home and do something for themselves. . . .
I try to motivate people to cook their own meals, but even as I grow up --
My mother is a great cook.
When there is not enough time, she will open a can of Chef Boyardee for us on certain nights.
"But, Boiardi added, it's important to know how to cook, so delicious memories are full of Italian flavor --
Inspiration options (
See her recipes below).
The appetizers have zucchini boats-
Delicious pumpkin baked with bread crumbs, ham and pecorino cheese
Boiardi described it as "a fantastic side dish for anything you do in the summer.
Boiardi recommended her to eat pasta.
Penne Rigate with broccoli-
She went to college with her recipe because it only needed a pot. (It's kid-
Also friendly: the sauce became very creamy and the kids didn't even consider the fact that they were eating vegetables. ")
For the main course, try cider-
Roast chicken with rosemary"Soak[ing]
"Chicken in apple cider vinegar, this is a trick my grandmother taught me," said Boiardi.
"It gives it such a wonderful taste.
"My grandmother used to use apple cider vinegar as a panacea," Boiardi added with a smile . ".
"If you have a stomachache or a headache, it's apple cider vinegar.
"Just one of many tried --and-
The real tradition is passed on from a Boiardi generation to the next generation.
Delicious Memories: Recipes and Stories of the chef's boydee family from Anna boyadi, zucchini is at its best in summer pumpkins.
The filling is made of breadcrumbs, similar to the mixture we used to fill the tomatoes, but a little ham and pecorino cheese were added.
For a more upscale occasion, you can replace the crumbs with beshimilla.
There are roast chicken, capon or veal.
This dish is perfect for a party buffet as it looks beautiful and delicious at room temperature.
Serving zucchini (43)
About 1/4)
1/2 tbsp extra trim and wash
Virgin olive oil, 1/4 onion, chopped (
About 2 tablespoons)
1 clove garlic, 1/2 cups of plain, dry bread crumbs 1 1/2 tablespoons chopped fresh Italian parsle1 sliced boiled ham, chopped (
About 3 tablespoons)
1 tablespoon finely ground pecorino cheese 1 tablespoon finely ground Parma cheese 1 large egg 1 tablespoon salt-free butter plus extra food for semi-vertical baking tray zucchini,
About 1/4 thick from the side of the ship).
Place scoopings on the cutting board and cut it thick.
Choose a baking tray large enough to place the zucchini boat on one layer and rub it with butter.
Put a large pot of water into aboil and add 1 tablespoon of salt.
Put a spoon in the baking tray next to the stove.
Add the zucchini boat and cook it for 4 minutes until it is half cooked.
Remove it with a spider or a slotted spoon and drain it.
Place the zucchini on the first floor of the prepared baking tray.
Preheat the oven to 375 degrees F.
For filling, in a small pan, heat 1 1/2 tbsp of oil with low heat.
Add onions and cook until soft for 7 to 8 minutes.
Add chopped zucchini and stir well.
Increase the heat to medium and cook to tender for about 5 minutes. (
If the mixture turns brown, turn the heat down. )
Add garlic, stir well and cook for 2 minutes.
Add 1/4 teaspoons of salt and pepper.
Add crumbs and stir well.
Place the filling in a medium-sized bowl and stir in parsley, ham and cheese.
In a small bowl, beat the eggs with a fork until they are mixed.
Add it to the filling and stir until it is fully mixed.
Plug in the zucchini shell.
Drizzle a little olive oil, cut the butter into small pieces and dot the stuffing.
Bake to the filling to form a golden crust for about 35 minutes.
"Delicious Memories: Recipes and Stories of the chef boyadi family" produced by Anna boyemi's motherand-broccoli-
When we grow up, there are a lot of spotted pasta, because it is a relatively painless way for our children to eat broccoli.
When I went to college, she packed up recipes for me as part of a set of family recipes that she thought were easy for me to make in my new apartment.
It was one of the first dishes I had the courage to cook by myself and a staple in my college days.
But it's not easy to leave home.
I remember doing this for the first time in my new life.
It was not until I had the recipe in my hand at the grocery store that I realized that I could not actually read: I could never read my mother's handwriting;
I will always call her and ask her to translate her scribbles.
But when I first went out, I went to the strangers in the supermarket and asked them, "Can you read this ? "?
"My friend has a habit these days and calls me from the supermarket at 5. m.
A suggestion for dinner.
This is the recipe I gave them because it is very easy and if it is 5, you are still in the supermarket and you can still eat before 6: 15 (
Let's say you don't live too far).
Please note that broccoli is cooked long enough to soften the butter.
When you work with your wooden spoon
Broccoli, olive oil and cheese
Broccoli turns into sauce.
Use a spoon with a fairly small hole (
Or mesh filter)
In this way, broccoli buds will not escape into the sink when you discharge pasta.
Supply 4 salt1 1/2 lb broccoli, wash, discard stems, cut into small pieces
1 pound penne rig3/4 cups in Florence extra size
2/3 cup of finely ground pecorino cheese with virgin olive oil, plus a large pot of water to boil.
Add a handful of salt (about 1/4 cup)
Enough for you to taste.
Set a fine filter in the sink.
When the water is boiling, add broccoli and wait for the water to return to boiling.
Add pasta and set the timer to the recommended number of minutes on the box.
When the timer rings, drain penne and broccoli from the colander and put it in a large bowl.
Add olive oil and stir well with a wooden spoon so the pasta is coated with a layer and the broccoli tastes good --
Distributed all over the world.
Add cheese and stir well until you have a nice greenspeckled sauce.
Spread a little more cheese and pepper.
Anna boiardi the last time we did this together, I asked my mom where the recipe came from.
We're in my kitchen, and she puts salt on her left shoulder (into the sink —
Tradition is one thing, confusion is another). The salt-over-the-
Shoulder throwing is an ancient custom in Italy.
"Otherwise they will say bad luck," she said happily. (
As far as I can tell, she doesn't fully believe it makes sense, but why take this opportunity? )
Traditional satisfaction, I took the chicken out of the apple cider vinegar bath and dried it with a paper towel.
"I'm not quite sure where it came from," she said . ". "It's just . . .
I think this is just the trick and trick in everyone's best recipe for roast chicken that has been handed down generation after generation.
"Once the chicken is ready --
After drying, I carefully massaged olive oil, salt and pepper onto my skin.
This is one of the tricks my mother said: a massage should help the seasoning to get into the skin and meat and make the skin brittle. Does it work? I don't know.
I mean, science.
But I like it.
The massage meat is very tactile and the chicken is always crispy from the oven
Good skin-seasoned. So I do it.
But put the salt on the chicken instead of on my shoulder.
One thing I know: the use of apple cider vinegar is very Italian.
We think vinegar is very healthy and even effective.
My doctor in Italy gave me a skin prescription for a year.
It seems to add a special and subtle flavor to the meat.
You may not eat vegetables, but I do not because they turn chicken into vegetables.
Pot dinner, don't swim in the feces when it's baked.
Services 2 to 41 (3 1/4-to 3 1/2-pound)
Chicken, preferably organic cup of cider vinegar Salt and freshly ground pepper 1 clove garlic, unpeeled, broken on the side with a large knife 1/2 lemon 2 branches
Carrots4 inner stem celer1 onion in virgin olive oil 4, peeled and kitchen supplies: Medium-
The size of the baking tray, the kitchen cut the internal organs, if any;
Throw it away or store it for stock.
Place the chicken in a bowl large enough to hold it comfortably with extra space.
Add vinegar and enough cold water to completely cover the chicken.
Let the chicken soak for about 30 minutes.
Remove the chicken from the bowl, rinse it under cold tap water, completely dry the chicken with a paper towel, inside and out.
Arrange the oven rack at the bottom of the oven third and preheat the oven to 400 degrees F.
Put the chicken around your neck in a large enough baking tray or baking tray so you can hold its legs in the air.
Sprinkle the mouth with about 3/4 teaspoons of salt and 1/4 teaspoons of pepper.
Add garlic, lemon half and 4-
An inch of rosemary.
Tie the chicken legs together: cut a rope about 12 inch long.
Wrap one end on one "ankle" and leave 2 to 3 inch rope and the other end on the other "ankle.
Pull the ends of the rope together, pull the "ankles" together, then tie the ends together and tie the knot.
Put the bird in the pan on its chest.
Work behind (
Including the back of the legs and wings)
Rub the chicken with about 1/2 teaspoons of salt until the salt begins to dissolve into the skin.
It will take a few minutes; it's fun.
Then Pour a tablespoon of oil and wipe it again.
Be sure not to miss any corners and gaps.
Rub with about 1/4 teaspoons of pepper.
Now, put the bird breast side up and repeat the whole procedure with another 1/2 teaspoon of salt, the remaining 1 tablespoon of olive oil and 1/4 teaspoon of pepper.
Peel off the uneven side of carrot and celery ribs with a vegetable peeler.
Remove the chicken from the pan and line up the carrots and celery sticks (
I take turns, but it's okay)
Level at the bottom.
Put an onion area in every corner and a chicken breast on the vegetables.
Now tear off a 6-
1-inch Rosemary Branch
Spread them over the chicken.
Put the pan in the oven to bake until the skin of the chicken turns brown, and when you insert the knife into your thigh, the juice becomes clear for 1 hour to 1 hour and 20 minutes.
Remove the pan from the oven, cover the chicken with aluminum foil and let it rest for 15 to 20 minutes.
Uncover the chicken and cut it into 8 pieces with kitchen scissors.
Cut the vegetables into pieces with a knife.
Place the chicken in the center of the casserole, or serve the bowl, and then scoop up the surrounding vegetables with a spoon.
From Delicious Memories: Recipes and Stories from the Anna boyadi chef boyadi family.
Copyright 2011 Anna Boiardi.
Reprinted with Stewart, Tabori & Chang permission.