Spaghetti Carbonara / CHEF ROCCO DISPIRITO (S3/Ep.07)
Learn everything you need to know about Carbonara Pasta...from the one and only, Chef Rocco DiSpirito.If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. COOK’S NOTE: Have your pot of water on the stove and set to boil before the start of class/episode.Makes 2 servings INGREDIENTS2 Oz Guanciale, pancetta, or bacon, cut into 1 1/2” x 1/2” strips.6 Oz Dry Spaghetti 3 egg yolks1/4 cup grated pecorino Romano or Parmigiano Reggiano cheeseFresh black pepperEQUIPMENT ESSENTIALSLarge PotSauté panLarge bowlWhisk or forkTongsFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate.
Host of FOX Business Network's The Claman Countdown, Liz Claman is joined by Chef Rocco DiSpirito. DiSpirito brings listeners through his culinary career, from training in kitchens in France as a teen to becoming a world-renowned cookbook author and television star. DiSpirito shares why he wrote his latest cookbook Rocco's Keto Comfort Food Diet, and gives listeners his recipe for super-simple Pasta Carbonara. Follow Liz on Twitter: @LizClaman
Celebrity Chef Rocco Dispirito opens up about overcoming crippling social anxiety and grief and how to heal through cooking, mindfulness, and therapy
SuperCharged Life with Dr. Judy
You know Rocco DiSpirito as an energetic, confident TV personality, Michelin star chef, and bestselling author; now he opens up to Dr. Judy about his ongoing battle with anxiety, despite massive success. Rocco shares stories of how he started therapy in second grade, hired an acting coach to teach him how to interact with restaurant customers, and why, after decades on TV, he’s still nervous for interviews. He gets real about the body shaming and criticism he’s faced while launching his new book “Rocco’s Keto Comfort Food Diet”, admitting he’s not in his best physical shape but what people didn’t see were the months he spent wheelchair-bound with severe back pain and spinal surgery. Rocco says he’s putting his own plan to work and embracing the mindset “crave and be conscious”. Dr. Judy and Rocco discuss the importance of self-care, particularly for those who have become caregivers, like Rocco was for his ailing mother, different types of mindfulness and how therapy can save you. Plus, hear how Rocco almost joined the priesthood and why cooking will always be spiritual for him! This episode will help you redefine strength and success and give you five key tools for self-care!In this episode, we discuss: 1. Something both Chef Rocco and Dr. Judy can’t do (3:05)2. Chef Rocco’s experiences as a first generation immigrant in NY (6:00)3. Problems with being a famous chef (8:45)4. How Chef Rocco fell in love with cooking (15:50)5. How Chef Rocco defines success now v. then (20:30)6. The important life lessons Chef Rocco’s mother taught him (28:00) 7. Chef Rocco’s rough patches and experiences with loss (33:50)8. Chef Rocco’s journey back to health (41:50)9. Keto philosophy and why it can be delicious and exciting (49:00)10. SuperCharged Tips for Self-care after loss (52:00) https://www.drjudyho.com/https://www.instagram.com/drjudyho/https://twitter.com/drjudyhohttps://www.facebook.com/doctorjudyho https://www.instagram.com/stage29podcastshttps://twitter.com/stage29podcastshttps://www.facebook.com/Stage29Podcasts/https://www.instagram.com/roccodispirito/https://www.facebook.com/RoccoDiSpiritohttps://twitter.com/roccodispiritohttps://rocco.shop Learn more about your ad choices. Visit megaphone.fm/adchoices
Mama’s Meatballs (and Marinara) / CHEF ROCCO DISPIRITO
He’s back! This time, Rocco talks you through a newer version of his mama’s famous meatballs and a quick and easy marinara.If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. COOK’S NOTES: Pan-frying method is used for this episode. Roasting method is available at www.CookTracks.com. Serve with your choice of pasta (such as thin spaghetti), zoodles (zucchini noodles) or chickpea pasta. You may replace the ground beef, pork and veal with 1 1/2 pounds of Meatball/Meatloaf Mix. Makes 6 servingsINGREDIENTSFor the Marinara:1 Tablespoon extra-virgin olive oil1 clove garlic, crushed through a garlic press2 Tablespoons finely chopped yellow onion3⁄4 teaspoon tomato paste1⁄2 (16-ounce) can crushed tomatoes1 (16-ounce) can tomato puree1⁄4 cup chicken stock1 ½ cups waterPinch of red pepper flakesSea salt and freshly ground black pepperFor the Meatballs:1⁄2 pound ground beef1⁄2 pound ground pork1⁄2 pound ground veal1⁄4 yellow onion, roughly chopped1 clove garlic, peeled but whole1⁄4 cup finely chopped fresh flat-leaf parsley1⁄3 cup chicken stock1⁄3 cup well-crushed store-bought Parmesan crisps (such as Whisps)2 large eggs1 teaspoon red pepper flakes1⁄4 cup grated Parmigiano- Reggiano cheese, optional1 teaspoon sea saltGrapeseed oil or other neutral oil like soybean or vegetable oil, if pan searing meatballsOlive oil or avocado oil cooking spray, if roasting meatballsOptional Garnishes:Grated Parmigiano-Reggiano cheeseRed pepper flakesFinely chopped fresh flat-leaf parsleyEQUIPMENT ESSENTIALS- 1 Medium to large size heavy bottom saucepot- 1 Large (approximately 12”) skillet, ideally non-stick, but stainless or cast iron will work- Blender or food processor- 1 Large mixing bowl- 1 Baking sheetFor recipe instructions, visit www.CookTracks.com.Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate. Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.
We got a chance to sit down with our loose acquaintance Rocco DiSpirito last summer. Rocco is a chef, cookbook author, James Beard Award winner, television star and the face of healthy cooking. We talked about training butterflies, being a healthy chef on the Food Network and why he thinks our names are Ted and Steve.See acast.com/privacy for privacy and opt-out information.
A really great conversation with one of the best Chefs in America. Rocco talks his new book and what the Keto diet is and the misconceptions about it including, "Keto Crotch" and more. We also talk about growing up Italian middle class kids, the importance of food in our lives, why Mediteranean cooking has always been one of the best diets for you. Rocco talks about his start, living on the streets of Paris, graduating high school at 16 and becoming a master chef before a young age and much more.
Episode 111: Rocco DiSpirito, part 2; filmmaker Joanna James (A Fine Line documentary)
Andrew Talks to Chefs
On the day her movie A Fine Line: A Woman's Place Is In the Kitchen debuts in New York City, filmmaker Joanna James discusses her documentary's exploration of the struggles and triumphs of women chefs and restauranteurs, and the story of her mother Val's life in the industry. The movie intercuts Val James' story with interviews with top women chefs including Dominique Crenn, Barbara Lynch, and Mashama Bailey.And, continuing a conversation from last week's show, chef and author Rocco DiSpirito discusses how he became focused on health and fitness, his new cookbook Rocco's Keto Comfort Food Diet, his years away from restaurants, why he came back, and what he's thinking of doing next. EPISODE GUIDE0 - 4:25 Intro4:25 - 51:35 Joanna James51:35 - 54:20 Show Notes and Updates54:20 - 1:55:50 - Rocco DiSpirito, part 21:55:50 - end OutroLINKSANDREW TALKS TO CHEFS official website A FINE LINE movie official websiteMAPP (A Fine Line's social impact campaign)Rocco's Keto Comfort Food DietRocco DiSpirito websiteBenno restaurant (hosted Rocco DiSpirito interview) Mermaid Inn (hosted Joanna James interview)
Episode 110: Rocco DiSpirito (Chef and Author), Part 1; Scott Varricchio (Citrus Grillhouse; Vero Beach, Florida)
Andrew Talks to Chefs
Rocco DiSpirito's been in the national spotlight for so long that many fans don't know how he got there in the first place, or haven't thought about it in years. Andrew and Rocco have known each other since Rocco's first chef position, and in this very personal conversation--the first of 2 parts--they revisit his childhood in Queens, New York; his teenage gigs in neighborhood pizzerias; his training at the Culinary Institute of America and in great kitchens in France and New York; and his rise to the top of the New York City dining scene in the late 1990s. It's a side of Rocco many listeners don't know or haven't heard in his voice, and a great listen. (In part 2, we'll talk about his shift to fitness and healthful eating and his forthcoming Rocco's Keto Comfort Food Diet.) In our second segment, Vero Beach, Florida chef-restaurateur Scott Varricchio shares the harrowing story of the night his restaurant (Citrus Grillhouse) was destroyed in a fire, and how he made the best of the year when it was being rebuilt--by spending time in such renowned kitchens as Eleven Madison Park and The French Laundry to take his acumen up a notch ... at age 59! A great lesson in perspective and resilience. EPISODE GUIDE 0 - 8:48 Intro 8:48 - 45:00 Rocco DiSpirito 45:00 - 48:10 Show Notes & Personal Appearances 48:10 - 1:29:40 Scott Varricchio ***LINKS*** Andrew Talks to Chefs OFFICIAL site Rocco DiSpirito Rocco's Keto Comfort Food Diet (order a signed copy) Citrus Grillhouse
Cook along with this star chef in his kitchen at The Standard Grill in NYC, as he teaches you every single thing you need to know to make risotto in your own kitchen. Stir stir stir! If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. COOK’S NOTE: Have chicken stock warm or at room temperature before you start. Serves 4 INGREDIENTS- 3 Tablespoons butter- 3 Tablespoons good quality EVOO, extra virgin olive oil- 1 garlic clove, minced, about 1 teaspoon- 1/2 cup of diced onion, any variety- Small handful of whole fresh thyme, do not strip the leaves from the stem or chop- 1 pound Arborio rice, about 2 and 1/3 cups- Salt and pepper- 1 1/2 cups white wine, plus a few tablespoons in case you need to cut the richness at the end- About 7-9 cups chicken stock To Finish:- 1 Tablespoon chopped truffle pieces, optional- 1-2 Tablespoons Parmigiano-Reggiano cheese- 1-2 Tablespoons truffle butter, optional- you may use regular butter- 2 Tablespoons fresh flat-leaf parsley, fine chopped- 1-2 teaspoons fresh tarragon, fine chopped- 1 Tablespoon fresh chives, finely sliced- 1 Tablespoon fresh chervil, fine chopped- Fresh truffle slices, optional EQUIPMENT ESSENTIALS:- Large bottom/straight-sided pot, like a soup pot (NOT a skillet)- Wooden spoon or rubber spatula For information and updates, visit www.CookTracks.com.Tag your meal on social media #CookTracks.CookTracks is a production of Beyond the Plate.