Santa Cruz Shelter in Place 2020: Day 28
Day 28 of the Shelter in Place Order here in Santa Cruz was Easter Sunday. A few different families happened to all drop off something at our house for the holiday, and ended up camping out in our backyard, so we could all celebrate together, from a distance. It was super nice to see everyone and be able to celebrate together, even though we had to stay far apart. I am such a social being, that having to avoid seeing my friends is pretty tough. I definitely have been appreciating them a lot through this time.
The day mainly was spent cooking a secret family recipe, bolognese . Danny started off teaching Ellia to finely chop some carrots, celery, onions, and garlic. The dish takes basically a full day to prepare, and it is better to eat the next day. So Danny taught Ellia exactly how it is prepared. And they also had to make dinner for that night as well. So what did they make? Cioppino! It’s the best food in the world, according to Ellia. We didn’t have any crab, but we had shrimp, swordfish, scallops, and clams. It was incredible.Basically yesterday kind of cooked, cooked, cooked, cooked, cooked for a long time. And you’ll have to check in tomorrow to see how Ellia’s bolognese turned out.
How did you spend your Easter in Quarantine? Do you have a special family recipe that gets passed down through the generations?
Stay Tuned for Day 29 of Sheltering in Place here in Santa Cruz!
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Happy Easter! Last time Elia opened a bottle of champagne, I missed the whole thing and she did such a good job. And then I was like, “Shoot, I-“. You know we’re making the same thing for dinner tonight. Whoo! Happy Easter!
I love your bunny rabbit.
What are y’all making?
Today I’m teaching.
We are making bolognese.
Today I’m teaching Elia our secret family recipe.
What do you start with?
Carrots, celery, onion, the most important. And most important, a little garlic.
Can I make the onion?
The godly Trinity.
Yeah, and we’re not huge fans of garlic in this family.
Oh, I love garlic.
I love garlic too.
Oh, you do too. All right, we are huge fans of garlic in this family and so today we are going to use garlic as well. But our recipe calls for garlic anyways.
Okay, so we’re going to chop up all these vegetables. Really, really, really fine.
Danny, can I have some coffee?
You want to interrupt me some more Shemeika?
Oh, let’s see the family video. Can I get coffee? Can I do this?
Hold on. Hold on. Oh some grounds in here.
Can you rinse it out for me.
Oh, now we have special requests do we?
Well what about cioppino.
I’m going to give you the top.
We’re not having this for dinner tonight.
I know but this is a two day process.
We’re going to make this all day and it’s actually better the next day.
Dad I want cioppino.
Going to take all day to cook and it’s going to be better tomorrow. So today we’re going to have cioppino which doesn’t, is never better. The next day.
Cioppino is the best food in the world.
But this is like the second best. Like if you are kind of. All of our fingers get the claw, right? We don’t do this at all. In a way the blade can ride with the knife.
You don’t quarter those first? You just go like that? Length? Width? You don’t?
I’m going to go this way, but we probably could quarter them that would be good cause they’re supposed to be finely cut. But basically we want all the vegetables to just melt into the sauce.
I mean I’m pretty sure Tom Colicchio would quarter them first.
I think that works.
Yeah well, he is definitely not Tom.
Yeah I’m better than Tom.
It’s like black.
A onion there, there, and then watch and you can do small cuts. I learned how to during my dish washing days.
How many onions did you have to cut?
Dish washing? You would get like a 20 pound bag of onions to cut. You would be crying.
Dad you’re making me cry? Because you’re like.
Oh, Oh, I thought it was this. Giving you such good ideas. It makes you cry.
No. I don’t want to
They got really dry and I think that we should have done it yesterday. Let me check the basil. There’s a baby basil.
Oh my god there’s a baby basil in there. People it’s working.
This one is the one too that Nana says that didn’t work.
She is gonna be wrong.
Putting in one part pork one part. Normally I do one and part, I do it in a pound but this time I did two pounds. Two pounds veal and two pounds ground chuck and two pounds of ground pork. We’re going to cook this for probably about like an hour and then we’re going to add, then we’re going to add tomato paste and we’re going to cook that for like an hour until all that goes in. Then we’re going to add milk and cook that for an hour until all that goes in and then wine, white wine add that for an hour until that goes in and then kind of cook, cook, cook, cook, cook for a long time and then we’ll be ready. I think.
So now we’re mixing in tomato sauce. Mom, your flashlight’s on.
Is it on now?
How do I turn it off?
I don’t know.
Okay, so look at the sauce. So all of the fat is cooked out of it, and the tomato sauce is cooked into the meat. It’s all sort of hold together. Now it’s a little bit dry and so we’re going to add.
If I was doing one, a normal one, one pound, one pound, and one pound, three pounds of meat, then I would do one cup of milk. But this is double that recipe. So I’m going to do two cups of milk. One cup. One cup of milk.
Whoa it looked like orange.
Now stir it in. Sort of fold it over.
Hi. We’re gonna open up this fantabulous bottle of Foxen 7200 Volphino Rosato, and that means little Fox, little tiny Fox, which is me. I’m a little tiny fox.
So I don’t mind dinner.
What are you having?
It looks amazing. Oh my gosh.
Well, we didn’t get crab, which is my favorite, but we have shrimp and swordfish clams.
Dad, are you coming?
Yeah I’m making you guys some toast.
Oh, I love toast.
You like toast with your-
Toast with your… sourdough with your cioppino.