Episode Transcript
Speaker 0 00:00:01 Good morning, Fort McMurray, wood, Buffalo, and the rest of the world. You've tuned into the Mac city morning show. I'm your host, Elliot Pierre. And we're going to start the show off the same way we start every episode off with a moment of gratitude. I know you could be doing a million other things with your time other than spending with us. So I really do appreciate the fact that you're here on that note. Tana hit him with,
Speaker 1 00:00:19 Oh, she caught me loves you're listening to the next city morning show.
Speaker 0 00:00:28 Okay. And we're back. All right. We have a fun episode today. It's going to be a little different. We're going to move from the set into the kitchen in a little while, but before we get there, uh, obviously we got introduced to the guests. As you know, I don't introduce my guests. I let them do that themselves. So on that note, sir, can you please tell everybody at home who you are and what you're about?
Speaker 3 00:00:46 Oh, thanks. Uh, thanks, Elliot. Appreciate the opportunity to come here. Yeah. So the name is JFL Kony. I have been in Fort McMurry, uh, for quite a few years or 35 years. Um, currently work at one of the oil sons' plants in the, uh, in the human resources area and also, uh, facilitate the financial literacy program that we've been doing over the last eight years.
Speaker 0 00:01:09 So there you go. But today we're not doing anything with human resources. We're not talking about financial literacy, you're cooking today. Exactly. So let's talk about what you're going to be cooking in the kitchen before we move over there. Okay.
Speaker 3 00:01:21 Okay. Well, yeah. So, uh, appreciate again, the opportunity to come and share a little bit about, uh, my Italian culture and, uh, and, and a bit about Italian cooking. So we'll be doing, I like to call this a regressive dinner. Okay. Okay. So we'll, hopefully you're going to invite me again and we can, uh, do some other, uh, other meals. So we're going to start with a dessert today.
Speaker 0 00:01:43 Okay.
Speaker 3 00:01:44 So we're going to start with a, uh, a poached pear ricotta, dessert,
Speaker 0 00:01:50 Uh, poached, pear ricotta desert. Now I'm not going to lie. I have no idea what you're talking about. So is this like, it's obviously not a pastry, it's not a cake. It's like, what, what, what would you classify this as, as a, as a dessert? What category would it fall under?
Speaker 3 00:02:06 Uh, not, yeah. Yeah. We're not going to bake it, but we're going to, uh, poach the pear. So we're going to boil the pears. Okay. And then we're going to make, uh, let them cool off, and then we're going to, uh, get a ricotta cheese mixture. We're going to put a little, a few ingredients in that, and then we're going to just, uh, prepare it on a plate and, um, decorate it a bit. And there's your dessert.
Speaker 0 00:02:31 Okay. So like where did this dessert come from in regards to you? Like, is this something that you grew up eating? Is this something you prepare currently? Yeah.
Speaker 3 00:02:39 Yeah. Good, good question. So I'd be making this dessert. I'm going to age myself, but for a few decades.
Speaker 0 00:02:46 And
Speaker 3 00:02:47 To be honest, I can't remember where I saw it. I I've may have seen it either on TV, a version of it, uh, or I may have seen it in, in a, in a recipe book, but I've kind of made it my own over the years and interesting enough, uh, Elliot, I've never seen it at a restaurant as a dessert. Okay. And I've eaten in restaurants all over the place. Uh, but I've never seen it on a menu. Okay.
Speaker 0 00:03:13 So have you, I've never even heard of it when you were like an I am. I like to think I eat a lot of desserts when I go out. So I've never heard about this, the whole, the name structure. This sounds like something like out of the chopped kitchen, so that I'm just like, I don't know this
Speaker 3 00:03:30 Chopped today.
Speaker 0 00:03:31 Well, everybody else got chopped prior to you, so you're the finalist. Okay. So now you have an Italian background. Is this an Italian based dessert or is this something you just like to make?
Speaker 3 00:03:41 I think it's Italian based, uh, you know, lots of fruits obviously, uh, in the Italian regions and, uh, they love pears and of course, ricotta cheese is, is, uh, is Italian. So I think it's a combination of the two. And as you know, I think for, even for an after a meal, uh, you know, uh, a piece of the piece of the meal, there's also cheeses and fruits. So this is a bit of a variation on that, but it takes it to the dessert level. Okay.
Speaker 0 00:04:10 Goodwill. All right. Okay. Well, on that note, everybody tuning in, we're going to dip away from the Mac city morning show set, and we're going to head over to the kitchen. So get ready for some dessert. Okay. As you can see, this is the maxi kitchen. This is where Jay's going to work, his magic hope you're ready to enjoy.
Speaker 3 00:04:27 Okay. So the first thing we're going to do is we're going to use pairs, which is the, the main ingredient of the, of the dessert. And you can use different types of pairs. You can use boss, uh, Bartlett, um, uh, Andrew pears. Uh, I've never tried it with apple pears, but I think it might be a good, uh, a good combination to, so what we're going to do is I'm just going to go to the sink here and wash them, rinse them out. So when you're washing the pears, obviously take off the little label. Um, Elliot, I heard that they did a study on the label and you know, that there's no nutritional value on these things, so don't eat it. That makes sense. Okay. So you're going to wash the pears because make sure, and then what we're going to do is we're going to just put it in a pot of water. Okay. And I'm going to add, I'm just going to add a cinnamon stick or a couple of them.
Speaker 3 00:05:34 Okay. And what we're going to do is we're going to boil these pairs for about anywhere from 45 to 60 minutes. Now it'll all depend on, uh, all hard. The pair is how ripe it is, how big the pair is. So what we want to do is we want to boil it, but we don't want to get to the point where it's very, very soft. So at, I would say at the 30 to 40 minute mark, what you want to do is just, uh, with, uh, either with a, uh, uh, a fork, just, you know, prick the, uh, the pear and make sure that it's just semi-soft okay. Again, we don't want it too soft. Fair enough. Yep. Okay. So with the magic of TV, we've got the pairs that have been cooked cooking between 45 and 60 minutes. Okay. I've made them cool. Okay.
Speaker 3 00:06:24 So don't, don't do anything until they're cool, but I've got some pairs that we poached yesterday, and you'll notice that I've left the stem on because it looks really cool when you just leave the stem on. Okay. So what we're going to do is we're going to cut the pears now. Be careful when you're cutting it, just cut it in half like that. We're going to do the same thing here, the same thing here, and one more here. Okay. And you'll notice that these are just, uh, you know, not a very big pair. Okay. And then the next thing we're going to do is we're going to take the core out of it. So I'm just using a melon baller here, but you can just use a spoon, get this little vein out here. Okay. Just going to put down a side. Okay. So we're just going to do that.
Speaker 3 00:07:30 Just make sure you get all of the core out and even the little tip at the end.
Speaker 3 00:07:40 Just clean that up a bit. Okay. And again, you can just use a small spoon if you don't have a melon baller. I just happened to have one. Okay. So those are our Paris now. So the next thing we're going to do is prepare the ricotta mixture. That's going to go onto, uh, onto the pear. Okay. So a little bit about ricotta. It's called ricotta cheese actually in Italian. So it's actually not a cheese. It's, it's a byproduct of other cheeses. Okay. You'll notice that it's really like cottage cheese. It's it's from the way of the cheese. Okay. So, uh, in this case here, ricotta cheese, uh, it's, it's, it's a pretty versatile, uh, product. I use it a lot in, uh, for pastas. You can use it for pasta. You can use it for appetizers. We can maybe again, Elliot, when you invite me again, I'll make some other meals with ricotta, but you can use it for different, uh, different uses.
Speaker 3 00:08:39 Uh, when I was a kid, my mother used to give me this with just a little bit of cocoa powder. Awesome. A little bit of sugar. Great. Okay. So, so what we're gonna do is we're gonna prepare the filling. So you'll notice that I'm just to take this out here and just gonna put it in this container here. Okay. Okay. And what I'm going to do is I'm going to add a little bit of vanilla. I want to make sure it's the right, uh, extract. Okay. Okay. So just a tablespoon of vanilla. We'll do. And then I'm going to add just a couple of teaspoons of sugar just to give it a little sugar. Yeah. Okay. Okay. Just like that. I was to ask, I see some, uh, liquor right there in the corner. Yeah. Well, that's going to be after that's going to be an addition to the pear dessert and only if you're over 18 years, it piqued my interest. I'm sure. Okay. So what I'm doing is just mixing it up here a bit. Yep. Okay.
Speaker 3 00:09:51 Very simple. And I'm just going to taste it to make sure it's okay. Presentation. Excellent. I'm going to just add a little bit more sugar. Okay. And again, you can just to your taste, right. Everybody's got different tastes when it comes to preparing things with sugar or salt in that I always okay. So, and that is our mixture. Nice. Okay. So the next part of the, uh, of the, uh, of the recipe is we're just going to plate the dessert. Okay. So what I'm going to do is there's three of us here. Tanner is going to join us today. Okay. So I'm going to just get a pair and I'm just going to put some filling on it. Okay. Pear filling.
Speaker 3 00:10:52 Okay. A little bit of an assembly line here, Elliot and liking it. Okay. Hopefully that's going to stay okay. That up a bit. Okay. And so what was the, uh, point of the hollowing of the pear? Oh, good question. Well, it's just that, that's the core. So you don't want to be eating the core. Right. So you're just cleaning it up a bit and, uh, yeah. That makes sense. Yeah. It's no different than eating a pit. You don't want to eat that. Right. So the next thing we're going to do is add this doesn't go, right. Okay. I'm just going to add a cookie crumble. Now this is called amaretti cookies. They're Italian. Okay. You don't have to have these, so any hard cookie that you have, you can use for this. So what I'm going to do is I'm just going to crumble this on top of here. Very oh, okay. Loving it very easy. And again, any cookie, I just like these ones because they've got a amaretto flavor to it. Okay. So that's that. And then for the final look on this, we're going to add, Ooh.
Speaker 0 00:12:21 Is that chocolate sauce? It is, oh my gosh. Chocolate on a fruit. I can't wait to eat this.
Speaker 3 00:12:27 Okay. And then let's take a look at that.
Speaker 0 00:12:36 Okay.
Speaker 3 00:12:39 So now that we've finished the dessert, uh, if you want to combine it with a really nicely cure. So again, this is only for people over 18. Okay. If you're under 18, you want to talk to your parents before you do any of this. Okay. And so what we're going to do is we're going to have, uh, a really popular Italian liqueur called Emmaretta Disaronno. Okay. Uh, it's sweet. And it's really a nice combination with the pair. So what we're going to do is I've chilled some shot glasses here. There's three one for each of us. And I'm just going to put a little bit of crushed ice in here just to make it even colder. Right. It's just going to, okay. And then what I'm going to do is I'm going to just put my amaretto in here.
Speaker 0 00:13:30 Oh yeah. That's what I'm talking about.
Speaker 3 00:13:33 Yeah. This is going to taste good. Okay. And then I'm just going to top it off with a little bit of a lemon. Sorry, orange getting my colors just a little bit fancy
Speaker 0 00:13:54 And Tanner. I can assure you when we're making cocktails. It's nothing.
Speaker 3 00:13:59 Okay. So don't make, okay. So, And that is it.
Speaker 0 00:14:09 Right? And we're back from the kitchen back onto the set. Okay. So we've got our desserts here. We have our adult beverages. Can we just dig in? Should we try them on us? Okay. Let's try them out.
Speaker 3 00:14:21 Let's see how this tastes, because you saw all the work that I went through this.
Speaker 5 00:14:29 Oh my God. It's delicious.
Speaker 3 00:14:34 Even 10 or,
Speaker 0 00:14:35 Well, Tom is a picky eater is struggling. There we go. Wow.
Speaker 3 00:14:46 Every bite, you know, put a little bit of cheese, a little bit of, um, pear and chocolate sauce. And then you taste that cookie crumble.
Speaker 0 00:14:58 Not as, not at all what I was expecting. Tell me
Speaker 3 00:15:00 When you were expecting,
Speaker 0 00:15:02 Well, when you said cheese, I was just like,
Speaker 3 00:15:04 Yeah. So people think of cheeses typically, you know, a sharp taste. All right. You don't think of cheese in a dessert. Having said that, what do you think cheesecake is made of
Speaker 0 00:15:15 Gonna try it? And then the other component is when you said you were poaching, the pears, I thought that it was going to be soft and mushy. Yeah. There's nothing soft and mushy about this whatsoever.
Speaker 3 00:15:26 That's why I said Elliot at the beginning is you want to make sure that you don't get it to the point where it's boiled so much, that it's soft. Yeah. Cause then it just dissolves in your plate. Right. So you want to get it to a consistency. That's you know, uh, if it was a steak, it'd be like a medium, well steak. Okay. Enough. So yeah.
Speaker 0 00:15:51 As you can taste that cinnamon that you put when you were poaching, the pears, I definitely infused into it. I can taste the cinnamon.
Speaker 5 00:15:59 Yeah. Not very Perry.
Speaker 0 00:16:01 No, not at all.
Speaker 3 00:16:03 Yeah. And, and again, people, you can try with different, uh, flavors, right? Like, um, I know some people will poach their pairs with, in red wine. Okay. Which gives it a totally different flavor. Uh, I mean, I just like it like this, but the cinnamon, because it still gives you the taste of the pair
Speaker 0 00:16:21 Right now.
Speaker 5 00:16:22 Just like eating w w how a beach smells. Yeah. Like it's like tropical.
Speaker 0 00:16:28 Yeah. It is. Okay. Now the people at home, I'm going to finish that whole thing, but you don't want to see me eat the whole meal. So let's talk about the, my favorite part of what you made here. If I'm being a hundred percent sauce and this is drink. Okay. So once again, like now the ice is melted a little bit. The orange is in this. I'm assuming, especially for this show, we are not shooting this whole thing back. This is just a separate,
Speaker 3 00:16:52 The sip. Okay. And it's nice right after you have a little bit of the, of the dessert. It's a nice combination. Okay.
Speaker 0 00:16:58 Okay. So do we do a cheers with what's the, what's the word? Cheers. Cheers town. Are you going to salute salute? There we go. Okay.
Speaker 5 00:17:07 Oh my God. Oh my
Speaker 0 00:17:10 God. That's smooth.
Speaker 3 00:17:13 Okay. And the advert, you see, notice the aftertaste. It has a little bit of a, a nice sweet, it leaves a sweet taste in your mouth. Doesn't it?
Speaker 5 00:17:21 I am a very big opponent of dark liquor, but that is delicious. It's like drinking juice.
Speaker 0 00:17:31 That's what we call dangerous. Dangerous. I, you took the words out of my mouth. Well, Jay, that is the dessert was delicious. The drink is delicious. Thank you very much. So at the end of every show, everybody gets a shameless shout out or plug. So the camera's on you, the lights are on, you have fun. Great.
Speaker 3 00:17:51 Yeah. So, you know, what I want to do is I'm going to, I want to try a new venture if you will, if you like, you know, the, the, the meal that we prepared today, uh, um, what I'll do is I'll come out to your place, cook a meal, and you can, uh, cook along with me or just watch, and then we can all eat together. And I'm just starting to, hopefully once this pandemic thing gets over, um, and, uh, getting people an opportunity to learn how to cook and also to, uh, share a bit of Italian culture.
Speaker 0 00:18:26 There we go, man. Well, thank you very much for coming. You'll definitely get an invite back for future food. Uh, endeavors have not been cut. No, you haven't been cut. He, you avoided the chop kitchen. You're you're the winner. So thank you very much, definitely. And I'm gonna cut this show off cause I got to eat that. So for everybody at home, Fort McMurray, wood, Buffalo, the rest of the world, thank you so much for tuning in. Really do appreciate it. This has been the most delicious episode of the Mac city morning show ever. I hope you're having a great day and we'll see you tomorrow. Peace
Speaker 1 00:18:56 Y Dalio Wade, and another morning show later by us.
Speaker 2 00:19:05 You
Speaker 3 00:19:13 Talk about quenching your ugly thirsty.
