My Favorite Pan: Maiden's Amazing Products

When it comes to cooking, having the right tools is essential. In my opinion, the most important thing when buying a pan is the handle. It has to feel comfortable in your hand, not too sharp and not too round. Maidens is perfect in this regard. The curvature of the walls are great for flipping pastas and making sauces. This makes all the difference in cooking with ease and efficiency.

In today's recipe, we'll be using my favorite pan ever - Maidens. We'll be making a classic pasta dish that combines potatoes, beans, and Guan Chala. To start, we need to get our saier on medium-high heat. We'll coat the pan with a little bit of olive oil to help bring out the flavors. Once the pan is hot, we'll add in the Guan Chala and cook until the meat is browned and the fat is rendered. This process is essential as it will make the dish rich and flavorful.

Once the Guan Chala is browned, we can add in the carrot celery and onion and garlic. We want to cook these ingredients until they're softened and aromatic. This step is crucial as it will bring out the natural sweetness of the vegetables and create a depth of flavor in the dish. Next, we'll add a tiny bit of tomato paste and stir it into the mixture. The acidity of the tomatoes will help break down the connective tissues in the meat, making it tender and flavorful.

Now that our vegetables are cooked, we can add in some potatoes. We'll use the water they're soaking in but I'll be using some stock later to give the dish an extra boost of flavor. Seasoning with salt is essential at this stage as it will bring out the natural sweetness of the potatoes. To cook the potatoes, we'll bring a pot of water or broth to a boil and then reduce the heat to a simmer. We want to cook the potatoes until they're just out Dente - this means slightly firm in the center.

Once our potatoes are cooked, we can add in some beans and stir them up. We'll let them simmer for about 5 minutes to allow all the flavors to meld together. After a few minutes of simmering, I'll pull out 2 and 1/2 ladles of the potatoes and beans and blend them until smooth. This will create a creamy base for our sauce. By blending the ingredients, we're breaking down the starches in the potatoes, which will thicken the sauce.

Now that our base is ready, it's time to add some flavor. We'll taste the mixture and adjust the seasoning as needed. For this dish, I like to use lemon juice to brighten up the flavors. Adding a handful of parmesano regiano will also give our sauce an authentic Italian flavor. Now, we can stir in the blended potatoes and beans into the sauce.

To finish off our dish, we'll add some pasta - in this case, tubetti. We'll cook it according to the package instructions but reduce the heat to a gentle simmer as the sauce is quite thick. To prevent the pasta from sticking to the bottom of the pan, I like to stir constantly. This will also ensure that all the flavors are evenly distributed throughout the dish.

Once our pasta is cooked, we can add some fresh parsley and cubes of provolone cheese. We'll stir everything together to melt the cheese perfectly off the heat. By adding a final sprinkle of parmesano regiano, we'll be able to bring out the umami flavor in the dish.

Finally, it's time to plate our dish. We'll pour some ladles into a bowl and add a little bit of lemon juice, olive oil, and cheese on top. To finish it off, I like to sprinkle some parsley on top for garnish.

Eating like a peasant is one of my favorite things to do. Sometimes, simplicity is the best approach to cooking. And though this dish may not look like much, it truly does something to the soul. It's comforting, flavorful, and filling - making it perfect for any meal or occasion. I'll be enjoying this classic pasta dish all fall long, and I hope you will too. For the full recipe, please check out the link in the description below.

"WEBVTTKind: captionsLanguage: enpasta Pate fjol or pasta potato and beans this is Peak comfort food and as the summer sadly ends this is the comfort food that's going to feed you all fall long and I'm sad Summer's ending so if you want to cheer me up hit that subscribe button for me and let's get these beans soaking these are dried barotti beans in America you might see them called cranberry beans they got this beautiful sort of beige color with these red streaks sort of running through them for this recipe we're going to need to weigh out about 200 g of them this should be enough for about three people you can always add a little bit more if you want but 200 g work for me and then to that bowl I'm just going to cover it and add as much water as I can to the bowl and allow them to sit and soak for about 8 to 10 hours so I'm just going to do this before I go to sleep soaking them obviously softens them up and it makes the cooking process much shorter tomorrow now as you can see just after about a 10hour soak the bean literally quadruples in size now here's the thing could you get a canned version of this and use this in the recipe absolutely I do it all the time but if you can't tell the texture of this is just going to be infinitely Superior starting from dry and then cooking you're going to be able to add the flavor you want and get the texture you want so when you can try to test out using dried beans if you don't it's so worth it and it will develop a love of beans for you that you never knew existed so now what we're going to do is we're going to take that and we're just going to add that to a pan I'm going to be using this 3/4 saier and this is the only pan I need to use today it's kind of like a one pot thing now those beans are going to continue to sort of soak up that water so I'm going to need to add more to compensate it's going to evaporate it's going to get absorbed so I may need to add a little bit more water as these cook now I'm going to get this on the stove get it up to a boil while I prep some aromatics that I'm going to throw in it I have one carrot I'm going to take this guy this little half throw this in there we're going to need this later so just going to set these off to the side I'm going to take a Celery Stock cut it in half I've got this nice uh long red onion it's a tropia onion just going to cut that in half then I got a clove of garlic just going to cut that in half remove the paper keep them in rather large pieces then I got some Guan chal here you never want to eat that sort of exterior of the Guan chal so I just trim it off and I'm going to cut that piece in half and I'm just going to make a little thin dices and then I'm going to use these to flavor the beans and get those chopped pieces into Bowl now back over to the stove we have this foamy scum rising to the top of our beans so just like any kind of stock we're going to skim that off try and keep that broth nice and clean then we can go in with the vegetables the carrots the celery the onions and garlic the Rosemary and Sage a bay leaf and then we're going to season it generously with salt and then we're going to add in those cubes of Guan chal then we're going to knock this down to a simmer and cook these for about an hour during that cooking process some of that water might evaporate so you just want to pour a little bit more in and let it cook until they're nice and out Dente you don't want them to turn into mush once they're all Dente you want to remove the carrots the celery the onion all those vegetables and herbs so that you're just left with the beans and the broth that they cooked in and then you just want to strain that water out transfer those beans to a bowl until we're ready to use them now just like pasta when you go and taste one of these you should have added enough salt to the water for these to taste not salty but it's seasoned flavorful and if you can just appreciate a bean properly seasoned on its own it does help you understand and gain a new Love and appreciation for beans so these are good to go we're going to set these off to the side now I've just basically got some carrots some onion some celery I'm just going to go through and cut these up nice and fine and by fine I just want all of these vegetables to be a nice small equally sized dice for the carrot you just cut them into planks standing them up then cut those planks into strips and then those strips into dices do the same to an onion and for the garlic we can just cut it into slices now we've got our potatoes we just want to peel them give them a quick rinse and then just like the carrots we're going to cut them into planks while standing them up then into strips and then turning those strips into a small Dice and then get those dice potatoes into some water so they don't oxidize so traditionally in like a pasta Pate you use a a provola or a provolone so I'm going to add that here it's really nice at the end just going to cut that up into a little bit of a dice not too much just to get a nice cheesiness going and we can set this off to the side this is going to go on at the end now the beauty of a recipe like this is it's sort of a one pot meal and the pan that I'm going to be using today is my favorite pan of all time the 3Q saier from our sponsor today maiden maiden designs professional quality products for the homecook and they partner with multi-generational factories and Artisans to offer a real comprehensive collection of pots pans serveware and everything else you might need to cook and serve food in a home kitchen and the quality of everything they make is on point Maiden stainless clad pans are crafted in Italy and made of a premium five ply stainless steel material which allows for Superior heat retention even Heating and ease of heat control and the handles are designed to stay cool on the stove top and are ergonomical to help balance the pan and I've said it many times for me the most important thing when buying a pan is the handle it's got to feel comfortable in your hand it can't be too sharp and it can't be too round and maidens is perfect the curvature of the walls are great for flipping pastas and making sauces especially a recipe like we're making today so if you're looking to gear up on my favorite pan ever or any of maiden's amazing products go down in the description and click the link it's going to be a discount there waiting for you now we can make our pasta potato and beans so we're going to take our saier and get it onto medium high heat we're going to coat the pan with a little bit of olive oil just to help out the Guan chal a bit and then we're going to add in the Guan chal and we're going to cook that until the meat is browned and the fat is rendered once some fat gets rendered I like to pull everything in the corner to help all those pieces render evenly once the Guan Chala is browned then we can go in with the carrot celery and onion and garlic we just want to cook those until they're softened and to begin to pick up the brown bits off the bottom of the Pan Once the vegetables are softened and aromatic then we can add in just a tiny bit of tomato paste and get that tossed into the mix and when once you've cooked that tomato paste off for a minute or two then we can go in with our potatoes now you can use the water the potatoes are soaking in but I'm going to use some stock later get those mixed in and then season the potatoes with salt and then we can go in with a box of chicken broth homemade is great but I've run out of stock for the year bring it up to a boil then drop it down to a simmer and then you want to cook the potatoes until they're just out Dente once they're out Dente then we can go ahead and add in the beans going to stir them up and let them simmer for about 5 minutes just to get married with all those flavors and then after a few minutes of simmering I'm going to pull out 2 and 1/2 ladles of the potatoes and beans and add them to a blender and we're just going to process that until it's a smooth puree and then we're going to take that and add that back into the mixture to give it all some nice creamy body and to create the right texture when this is all said and done this is a classic technique for sort of thickening Italian sauces we want to taste it for flavor and then adjust the seasoning in any way necessary and then we can go in with our pasta and today I'm going to be using this tubetti about a quar or a third of the box then I'm just going to add a little bit of water to thin it out slightly to compensate for the pasta cooking and then I'm going to lower the heat down to a gentle simmer and this pasta says it's going to take 10 minutes to become out Dente but with the sauce so thick and cooking it slower it's probably going to take more like 15 to 20 minutes and I'm going to stir constantly cuz the sauce and the pasta can stick to the bottom quite easily here I'm going to hit it with a little bit of lemon juice to brighten it all up once I've tasted the pasta and it's perfectly cooked I'm going to go in with some fresh parsley get that mixed in and then right in with those cubes of provolone and we want to stir the mixture to get the provolone nicely melted which we will do off the heat by the way and once it's melted we're going to go in with a handful or two of parmesano regano once that's worked in your dish is ready to be plated you're just going to take a few ladles pour that into a bowl a little bit of lemon juice a little bit of olive oil a little bit of cheese and a final sprinkle of parsley now believe it or not I like to eat this with bread another carb why not which you should have is a thick creamy classic Italian Dish it's such a beautiful peasant dish sometimes I want to eat like a peasant sometimes eating like a peasant is the best way to eat and though it doesn't look like much it really just does something to the soul and I'm going to be eating it all fall long if you want to join me the recipe is going to be down in the description that's all that I have today I'll see you next time until then take care yourself and go feed yourselfpasta Pate fjol or pasta potato and beans this is Peak comfort food and as the summer sadly ends this is the comfort food that's going to feed you all fall long and I'm sad Summer's ending so if you want to cheer me up hit that subscribe button for me and let's get these beans soaking these are dried barotti beans in America you might see them called cranberry beans they got this beautiful sort of beige color with these red streaks sort of running through them for this recipe we're going to need to weigh out about 200 g of them this should be enough for about three people you can always add a little bit more if you want but 200 g work for me and then to that bowl I'm just going to cover it and add as much water as I can to the bowl and allow them to sit and soak for about 8 to 10 hours so I'm just going to do this before I go to sleep soaking them obviously softens them up and it makes the cooking process much shorter tomorrow now as you can see just after about a 10hour soak the bean literally quadruples in size now here's the thing could you get a canned version of this and use this in the recipe absolutely I do it all the time but if you can't tell the texture of this is just going to be infinitely Superior starting from dry and then cooking you're going to be able to add the flavor you want and get the texture you want so when you can try to test out using dried beans if you don't it's so worth it and it will develop a love of beans for you that you never knew existed so now what we're going to do is we're going to take that and we're just going to add that to a pan I'm going to be using this 3/4 saier and this is the only pan I need to use today it's kind of like a one pot thing now those beans are going to continue to sort of soak up that water so I'm going to need to add more to compensate it's going to evaporate it's going to get absorbed so I may need to add a little bit more water as these cook now I'm going to get this on the stove get it up to a boil while I prep some aromatics that I'm going to throw in it I have one carrot I'm going to take this guy this little half throw this in there we're going to need this later so just going to set these off to the side I'm going to take a Celery Stock cut it in half I've got this nice uh long red onion it's a tropia onion just going to cut that in half then I got a clove of garlic just going to cut that in half remove the paper keep them in rather large pieces then I got some Guan chal here you never want to eat that sort of exterior of the Guan chal so I just trim it off and I'm going to cut that piece in half and I'm just going to make a little thin dices and then I'm going to use these to flavor the beans and get those chopped pieces into Bowl now back over to the stove we have this foamy scum rising to the top of our beans so just like any kind of stock we're going to skim that off try and keep that broth nice and clean then we can go in with the vegetables the carrots the celery the onions and garlic the Rosemary and Sage a bay leaf and then we're going to season it generously with salt and then we're going to add in those cubes of Guan chal then we're going to knock this down to a simmer and cook these for about an hour during that cooking process some of that water might evaporate so you just want to pour a little bit more in and let it cook until they're nice and out Dente you don't want them to turn into mush once they're all Dente you want to remove the carrots the celery the onion all those vegetables and herbs so that you're just left with the beans and the broth that they cooked in and then you just want to strain that water out transfer those beans to a bowl until we're ready to use them now just like pasta when you go and taste one of these you should have added enough salt to the water for these to taste not salty but it's seasoned flavorful and if you can just appreciate a bean properly seasoned on its own it does help you understand and gain a new Love and appreciation for beans so these are good to go we're going to set these off to the side now I've just basically got some carrots some onion some celery I'm just going to go through and cut these up nice and fine and by fine I just want all of these vegetables to be a nice small equally sized dice for the carrot you just cut them into planks standing them up then cut those planks into strips and then those strips into dices do the same to an onion and for the garlic we can just cut it into slices now we've got our potatoes we just want to peel them give them a quick rinse and then just like the carrots we're going to cut them into planks while standing them up then into strips and then turning those strips into a small Dice and then get those dice potatoes into some water so they don't oxidize so traditionally in like a pasta Pate you use a a provola or a provolone so I'm going to add that here it's really nice at the end just going to cut that up into a little bit of a dice not too much just to get a nice cheesiness going and we can set this off to the side this is going to go on at the end now the beauty of a recipe like this is it's sort of a one pot meal and the pan that I'm going to be using today is my favorite pan of all time the 3Q saier from our sponsor today maiden maiden designs professional quality products for the homecook and they partner with multi-generational factories and Artisans to offer a real comprehensive collection of pots pans serveware and everything else you might need to cook and serve food in a home kitchen and the quality of everything they make is on point Maiden stainless clad pans are crafted in Italy and made of a premium five ply stainless steel material which allows for Superior heat retention even Heating and ease of heat control and the handles are designed to stay cool on the stove top and are ergonomical to help balance the pan and I've said it many times for me the most important thing when buying a pan is the handle it's got to feel comfortable in your hand it can't be too sharp and it can't be too round and maidens is perfect the curvature of the walls are great for flipping pastas and making sauces especially a recipe like we're making today so if you're looking to gear up on my favorite pan ever or any of maiden's amazing products go down in the description and click the link it's going to be a discount there waiting for you now we can make our pasta potato and beans so we're going to take our saier and get it onto medium high heat we're going to coat the pan with a little bit of olive oil just to help out the Guan chal a bit and then we're going to add in the Guan chal and we're going to cook that until the meat is browned and the fat is rendered once some fat gets rendered I like to pull everything in the corner to help all those pieces render evenly once the Guan Chala is browned then we can go in with the carrot celery and onion and garlic we just want to cook those until they're softened and to begin to pick up the brown bits off the bottom of the Pan Once the vegetables are softened and aromatic then we can add in just a tiny bit of tomato paste and get that tossed into the mix and when once you've cooked that tomato paste off for a minute or two then we can go in with our potatoes now you can use the water the potatoes are soaking in but I'm going to use some stock later get those mixed in and then season the potatoes with salt and then we can go in with a box of chicken broth homemade is great but I've run out of stock for the year bring it up to a boil then drop it down to a simmer and then you want to cook the potatoes until they're just out Dente once they're out Dente then we can go ahead and add in the beans going to stir them up and let them simmer for about 5 minutes just to get married with all those flavors and then after a few minutes of simmering I'm going to pull out 2 and 1/2 ladles of the potatoes and beans and add them to a blender and we're just going to process that until it's a smooth puree and then we're going to take that and add that back into the mixture to give it all some nice creamy body and to create the right texture when this is all said and done this is a classic technique for sort of thickening Italian sauces we want to taste it for flavor and then adjust the seasoning in any way necessary and then we can go in with our pasta and today I'm going to be using this tubetti about a quar or a third of the box then I'm just going to add a little bit of water to thin it out slightly to compensate for the pasta cooking and then I'm going to lower the heat down to a gentle simmer and this pasta says it's going to take 10 minutes to become out Dente but with the sauce so thick and cooking it slower it's probably going to take more like 15 to 20 minutes and I'm going to stir constantly cuz the sauce and the pasta can stick to the bottom quite easily here I'm going to hit it with a little bit of lemon juice to brighten it all up once I've tasted the pasta and it's perfectly cooked I'm going to go in with some fresh parsley get that mixed in and then right in with those cubes of provolone and we want to stir the mixture to get the provolone nicely melted which we will do off the heat by the way and once it's melted we're going to go in with a handful or two of parmesano regano once that's worked in your dish is ready to be plated you're just going to take a few ladles pour that into a bowl a little bit of lemon juice a little bit of olive oil a little bit of cheese and a final sprinkle of parsley now believe it or not I like to eat this with bread another carb why not which you should have is a thick creamy classic Italian Dish it's such a beautiful peasant dish sometimes I want to eat like a peasant sometimes eating like a peasant is the best way to eat and though it doesn't look like much it really just does something to the soul and I'm going to be eating it all fall long if you want to join me the recipe is going to be down in the description that's all that I have today I'll see you next time until then take care yourself and go feed yourself\n"