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GHT BEFORE. YOU’RE AMAZING. ALL RIGHT, MEL WILSON, AN ICON HERE IN NEW YORK CITY, AN ICON. HER NAMESAKE RESTAURANT IN
HARLEM IS THERE AND TODAY SHE’S MAKING US ONE OF HER
SIGNATURE DISHES. I MEAN, WE ARE SO EXCITED BECAUSE WE’RE
TALKING ABOUT BBQ TURKEY MEAT LOAF AND ROASTED
GARLIC. I CAN’T, NOTHING SAYS MORE COMFORT FOOD
THAN THAT. TURKEY IS SO, SO
HEALTHY. AND I LIKE USING DARK MEAT. AND WHEN YOU USE DARK MEAT, WHAT
YOU’RE GONNA DO IS YOU ARE GOING
TO GET A LOT OF FLAVOR. SO WHEN YOU SAY WHEN YOU DON’T,
WHEN YOU BUY IT IN THE STORE, DO YOU CHOOSE OR DO YOU JUST, YOU CAN CHOOSE THE LIGHTER MEAT? OH, I DIDN’T NEVER LOOK. DEFINITELY. DEFINITELY. SO FIRST THING WE’RE GONNA DO IS
WE ARE GONNA DICE UP SOME WET
PEPPERS, RIGHT? WE LOVE BECAUSE YOU’RE KIND OF
HIDING ALL THESE VEGGIES THAT
YOU ARE, WHICH IS GREAT, WHICH IS GREAT. DICE THEM UP AND DICING. WHAT YOU DO IS YOU
MAKE LITTLE STRIPS AND THEN YOU
PUT THEM ON THE OTHER SIDE, YOU GUYS KNOW WHAT TO DO. WE GOT IT RIGHT HERE. AND THEN WE’RE GONNA TAKE OUR
DICED UM RED PEPPERS AND GREEN PEPPERS AND
LET’S ADD THEM INTO OUR TURKEY. YEAH. YEAH. THOSE THINGS. WE GOT THAT. OK. WE’RE MIXING, WHAT ARE WE ADDING? WE ARE
ADDING SOME CHICKEN BASE. PUT
THAT IN THERE FOR ME. OH MY GOD. SO I LIKE MY TURKEY
TO HAVE A ROBUST, ROBUST FLAVOR. SO I PUT A LITTLE, A
LITTLE BASE. SO IT’S, IT’S CHICKEN STOCK.
IT’S CONCENTRATED, CONCENTRATED BOURBON BOUILLON BOUILLON, RIGHT? SOME BLACK PEPPER, SOME SALT AND GUESS WHAT? M LEAVES? COME
ON. HELP ME OUT HERE, GIRL. WHAT ARE YOU DOING WITH MINT? I WANT TO PUT IT IN HERE BUT IT, IT’S GONNA GIVE IT A
FRESHNESS, YOU KNOW, VERY, VERY
HERB AND WE HAVE SOME ONIONS. I’LL WAIT, YOU DUMP IT WHITE ON, WHITE ON. SOMETIMES I USE YELLOW AND NO, THESE ARE ITALIAN BREAD
CRUMBS, PUT THAT IN THERE AND EGGS THAT HAVE ALREADY BEEN
BEATEN. OK? IF YOU’RE, YOU KNOW, IF YOU’RE
TRYING TO STAY AWAY FROM THE
BREAD CMBS, IS THERE ANYTHING THAT CAN
MAKE IT STICKY WITHOUT IT OR
NOT? REALLY? I MEAN, THE EGGS ARE GONNA MAKE
IT A LITTLE BIT STICKY AS WELL. SO, SO YOU SHOULD BE FINE. SOME ALMOND FLOUR. YOU CAN USE ALMOND FLOUR. YOU, YOU KNOW, YOU CAN, YOU CAN
ALSO USE A LITTLE TAPIOCA. OK? AND LET’S PUT BARBECUE SAUCE. I MADE THIS,
WELL, YOU CAN BUY IT, BUT I MADE
IT MYSELF. OF COURSE YOU DID OF COURSE, I
MADE IT, BUT WE’RE GONNA LEAVE A QUARTER
OF A CUP ON THE SIDE AND WE’RE
GONNA USE THAT FOR PRETEND. THIS IS BEAUTIFUL, BEAUTIFUL. OK? SO GREAT JOB. THEN WHAT WE’RE GONNA
DO IS WE’RE GONNA PUT THIS ON A
LOAF. OK. AND PUT IT IN THE OVEN. HOW DO WE MAKE THE LOAF? SO I’M, I’M A FREE FORM GIRL. I’M ALL ABOUT THE FREE FORM. SOME PEOPLE DO. I LIKE A FREE
FORM BECAUSE I, I LIKE TO BE A
LITTLE MORE CREATIVE. OK? AND THEN WHAT WE’RE GONNA DO IS
WE’RE GONNA PUT THAT IN THE OVEN FOR ABOUT 30 45
MINUTES ON 350. THAT’S IT. GOOD TO GOT IT. NOW. GARLIC MASH. COME ON ROASTED GARLIC. SO I WANT YOU TO
TAKE YOUR HEAD OF YOUR GARLIC CUT ABOUT A
QUARTER, ABOUT A QUARTER OF AN INCH RIGHT
FROM THE TOP. YOU SEE THAT? SEE THAT WE’RE GONNA PEEL THIS ALL THE LITTLE BABY LIKE THAT. YOU JUST LIKE THIS DRIZZLE SOME.
COME ON, PUT SOME OLIVE OIL ON
TOP OF THAT. OH, BEAUTIFUL, BEAUTIFUL. WE’RE
GONNA WRAP THIS UP INTO THE
FOIL. HOW MANY DO YOU NEED A COUPLE? WELL, YOU KNOW WHAT I LIKE TO
MAKE ENOUGH FOR THE MONTH. I ALSO SOMETIMES PUT THEM IN THE
OVEN PANS LIKE IN THE MUFFIN
PANS AND PUT THEM IN THE OVEN THAT
WAY BECAUSE THE THING ABOUT IT, YOU CAN PUT IT IN AN AIRTIGHT
CONTAINER, PUT A LITTLE OLIVE OIL ON IT AND
KEEP IT IN THE FRIDGE FOR LIKE A
MONTH. SO WHEN YOU NEED OK, IT’S THERE. DO YOU USE YUKON? GOLD, GOLD? YOU HAVE TO BUT, BUT HERE, SO NOW WE’RE GONNA PUT SOME
BUTTER BECAUSE EVERYTHING IS AND YOU BUTTER AND YOU LEAVE THE SKIN ON. I DO YOU KNOW MY GRANDMOTHER SAID
ALL THE NUTRIENTS ARE IN THE
SKIN, OK? SKIN ON. LET HER MAKE THESE THINGS. COME HERE, COME HERE, COME BACK AND THEN WE’RE GONNA PUT OUR
ROASTED GARLIC IN THERE AND WE’RE GONNA PUT A WHITE PEPPER AND YOU KNOW WHAT? IF YOU HAD A
ROUGH DAY, YOU CAN ALSO TAKE A LOT OF THAT
STRESS OUT. OK? I IMAGINE THAT. WHAT’S THE LIQUID
THAT I’M GONNA PUT IN? HERE, WE GO. HEAVY CREAM. BEAUTIFUL. LOOK AT THAT. GORGEOUS, GORGEOUS, GORGEOUS. NO, THAT’S QUITE ALL RIGHT. AND
WE’RE GONNA TAKE THAT. SO WE’RE GONNA TAKE THAT EXTRA
LITTLE BIT AND WE’RE JUST GONNA DRIZZLE IT
RIGHT ON THE TOP, JUST DRIZZLE IT RIGHT ON THE
TOP. AND THIS IS COMFORT FOOD AT
ITS BEST. FIRST, WE’RE GONNA MAKE POTATO
GRATIN WHICH EVERYBODY OBVIOUSLY LOVES. AND THEN THE FAMOUS DALKIN
CHRISTMAS MIX, WHICH IS SO GOOD. OK, LET’S TALK GRAINS, EVERYBODY LOVES THEM. WE ORDER THEM EVERY TIME WE GO
OUT FOR DINNER, THEY’RE INCREDIBLE AND VERY EASY
TO MAKE AT HOME. FIRST THINGS FIRST, LET’S TALK
POTATOES. SO I’M USING YUKON
GOLD POTATOES. YOU CAN USE RUSSET IF YOU WANT. EITHER WAY. IT’S GREAT. JUST
PEEL THE RUSSET. IF YOU’RE GONNA
DO IT, YOU WANNA SLICE THEM. SO WHETHER
THAT’S ON A MANDOLIN, A LITTLE
FOOD PROCESSOR JUST LIKE THAT, YOU WANT TO GET
THEM TO AN EIGHTH OF AN INCH
THICK. YOU COULD ALSO DO THEM BY HAND,
WHATEVER FLOATS YOUR BOAT. ONCE THEY ARE SLICED, WE’RE JUST
GOING TO LAYER THEM INTO A
BAKING DISH AND WE JUST WANT THEM. I MEAN,
IT CAN BE KIND OF WILLY NILLY
ORGANIC. IT DOESN’T HAVE TO BE PERFECTLY
LAYERED IN THERE, JUST LIKE MAKE SURE THERE’S TONS
OF POTATOES AND THEN WE’RE GONNA GET SOME
HEAVY CREAM. SO I HAVE SOME HEAVY CREAM THAT’S
JUST BEEN SIMMERING ON MY STOVE AND THIS IS WHERE THE
FLAVOR IS GONNA COME IN. SO WE’RE GONNA ADD SOME SHREDDED
PARMESAN. WE’RE GONNA ADD SOME
SHREDDED BRIERE THE MORE THE MERRIER. AND THEN A LITTLE BIT OF
MARZIPAN CHEESE OR CREME, FRESH
WHOOPS. AND THEN JUST TAKE A SPOON STIR
THAT ALL TOGETHER AND YOU CAN SEASON THIS UP
HOWEVER YOU WANT. SO IF YOU
WANNA MAKE IT KIND OF KOY PEPE, YOU CAN ADD SOME SALT AND A
LITTLE BIT OF FRESH PEPPER THAT
I ALREADY HAVE IN THERE. YOU CAN ADD A LITTLE THYME. YOU COULD ADD A LITTLE BASIL IF
YOU HAVE LIKE ODDLY JUST OR SOMEONE WHO
CARAMELIZES ONIONS ON THE
REGULAR STIR IN SOME CARAMELIZED ONIONS
TO THIS. IT IS DELICIOUS ONCE THAT CHEESE IS MELTED,
YOU’RE JUST GONNA STIR IT ALL
THROUGH, GET IT NICE AND INFUSED AND
SMOOTH. WE ARE JUST GOING TO
POUR THIS RIGHT OVER THE POTATOES AND IT’S PROBABLY
GONNA COME UP RIGHT TO THE TOP. THAT’S EXACTLY WHAT WE WANT
BECAUSE WHEN IT BAKES THIS LIQUID IS GONNA HELP COOK
ALL THE POTATOES. I MEAN, THIS LOOKS INSANE. OK, SO ONCE THAT’S ON THERE, WE’RE GONNA TOP IT WITH A LITTLE
BIT MORE GREER CHEESE AND JUST POP IT INTO THE OVEN 400 DEGREES
FOR ABOUT 45 TO 55 MINUTES. ONCE IT’S DONE, YOU SHOULD BE
ABLE TO TAKE A KNIFE AND PIERCE
IT. IT’S GONNA LOOK JUST LIKE THIS
AND IT’S GONNA BE REALLY LIKE EASY TO PIERCE
WITH A KNIFE, KIND OF LIKE A BAKING TEST, TAKE YOUR SPOON AND THEN YOU GOTTA TRY IT. THERE’S NOT BEING LIKE A POTATO
BRETON EARLY IN THE MORNING,
RIGHT? MM. OH MY GOD. I DID CARAMELIZED ONIONS ON THAT
ONE NEXT LEVEL. OK. LET’S TALK SWEET REALLY QUICKLY.
SO THE DUNKIN CHRISTMAS MIX HAS
BEEN A TRADITION IN OUR FAMILY
FOR TRULY, SINCE I WAS BORN 30 SOME ODD
YEARS AGO. I, I ACTUALLY DON’T KNOW HOW OLD
I AM RIGHT NOW. 35. IT IS ANY OF YOUR FAVORITE
UNFLAVORED CEREALS AND THEN YOU’RE JUST GONNA MELT
SOME WHITE CHOCOLATE. YOU CAN DO IT IN A DOUBLE BOILER
IF YOU DO IT IN A MICROWAVE, DO IT IN LIKE 15 2ND INCREMENTS. AND THAT WAY IT DOESN’T LIKE
SEIZE UP OR ANYTHING. STIR IT IN
BETWEEN. YOU’RE GONNA TAKE THAT AND PUT IT ALL OVER YOUR CEREAL.
TOSS IT TOGETHER AND THEN THE LAST THING YOU DO
IS JUST ADD SOME CHRISTMAS COLORED M AND M’S OR
WHATEVER ELSE YOU WANT. LET IT CHILL ON THE COUNTER ON
LIKE A PIECE OF WAX PAPER OR PARCHMENT
UNTIL IT SOLIDIFIES. ONCE IT SOLIDIFIES, YOU CAN BAG
IT UP, YOU CAN GIFT IT TO YOUR
NEIGHBORS. YOU CAN SERVE IT FOR DINNER, YOU
CAN SERVE IT FOR DESSERT. I’M PARTIAL TO EATING IT FOR
BREAKFAST. IT IS CEREAL AND IT IS SO FREAKING BETTER. OUR BUDDY, OUR PAL CHEF RYAN
SCOTT. ALL RIGHT. SO HERE’S WHAT
WE’RE GONNA DO. HERE’S THE BEEF SHORT RIBS YOU
GUYS THAT I GOT FROM MY BUTCHER, THERE IS NOTHING MORE THAN
IMPORTANT THAT WE CAN SUPPORT A LOCAL BUTCHER
DURING THESE TIMES. THIS IS CALLED A THREE OR FOUR
RIB. THIS IS A DELICIOUS CUT OF MEAT
THAT CAN GO LONG AND SLOW. AND THE GREAT THING ABOUT THIS, THE LONGER THE SITS, YOU CAN
BREATHE IT THE DAY BEFORE THE
BETTER IT GETS. SO WHAT I DID WAS TOOK THESE SHORT RIBS. I ALREADY SEARED THEM OFF AND
GOT THEM SUPER DUPER DUPER DUPER GOLDEN LIKE I
HAVE HERE. I DID THAT IN THE SAME PAN. IT’S
ALL ABOUT BUILDING FLAVOR. YOU CAN ROAST THE RIB, ROAST THE
VEGETABLES. SO WHAT WE HAVE HERE
NOW IS YOU’RE JUST GONNA GO AHEAD
AND SAUTE THESE GUYS OFF AND INSIDE YOUR HOME. I HAVE CARROTS, CELERY ONIONS. YOU NAME IT AND THIS IS WHERE WE’RE GONNA
DEVELOP FLAVOR. ONCE THIS IS ROASTED IN THE PAN
FOR 34 MINUTES, YOU’RE GONNA TAKE SOME TOMATO
PASTE. LADIES STRAIGHT OUT OF THE CAN. YOU’RE GONNA ADD THAT TOMATO PASTE AND IT GOES RIGHT IN AND
THIS IS WHERE WE REALLY START TO
BUILD THE FN. ARE YOU GUYS ALL THERE? WE’RE
THERE. WE’RE THERE AND WE’RE IN, WE’RE TOTALLY WITH YOU. ALL
RIGHT. I JUST WANTED TO MAKE
SURE I’VE BEEN DOING DEMOS FOR YEARS
AND YEARS. SO WHEN PEOPLE ARE QUIET, THAT’S
A REALLY GOOD THING. WE’RE JUST, WE’RE JUST THINKING
ABOUT THAT SOAKING IT ALL IN. ALL RIGHT. SO WHAT YOU DO IS NOW THAT THE
TOMATO PASTE HAS BEEN
CARAMELIZED IN HERE, WE’RE GONNA TAKE A LITTLE BIT OF
ROSEMARY, A LITTLE BIT OF DRY
TIME. ANYTHING I KNOW IT’S SWEATER,
SWEATER WEATHER ON THE EAST COAST RIGHT
NOW WITH ALL THE SNOW. SO ANYTHING DRY, PARSLEY DRIED
THYME, ROSEMARY, BAYLEAF AND HODA AND JINNAH AFTER ALL
THESE YEARS, GIRLS, I KNOW ONE THING THAT’S A STAPLE
IN THE HOUSE THAT WE ALL HAVE A GLUG. WOW, THAT’S A HEFTY GIRL. I’M EATING THIS. NOT MY
KIDS. IT IS ALL GOOD. THIS HAS GOTTA GET ME THROUGH
THE NEXT COUPLE OF DAYS. SO YOU ADD JUST A LITTLE BIT OF
BEEF STOCK. THIS CAN BE
VEGETABLE STOCK. THIS CAN BE CHICKEN STOCK. DON’T
GO SHOPPING. USE WHAT YOU HAVE AT HOME AND
WHAT WE DO LADIES IS THESE RIBS
GO BACK INSIDE. YOU PUT A LID ON IT. THIS CAN GO IN AN OVEN. GREAT
THING ABOUT IT. SET IT INSIDE AN
OVEN FOR 2.5, 3 HOURS, 2.5 HOURS. HOW DOES IT COME OUT? CAMERA BEEF? NOW, WHAT? ALL RIGHT. NOW YOU HAVE TO DO THE PERFECT
MASHED POTATOES AND IT’S JUST NOT
THANKSGIVING AND CHRISTMAS. IT’S MASHED POTATO TIME. I’VE
GOT THE PERFECT TRICK. SO HERE WE GO. RUSSET POTATO IS
THE ONE THAT WE ALL KNOW. YOU
PEEL, YOU DICE IT. YOU PUT IT WITH COLD WATER. HOLD
IN J START WITH COLD WATER. ALWAYS.
YOU NEVER WANT TO DO HOT WATER. BECAUSE WHAT THE HOT WATER DOES
IS IT COOKS THE OUTSIDE OF THE
POTATO TOO FAST. AND THEN YOU HAVE HOW MANY
PEOPLE HAVE LUMPY MASHED POTATOES DURING THE
HOLIDAY SEASON? WE WE ADMIT. SO IF YOU START WITH COLD WATER,
BRING THAT COLD WATER UP, IT COOKS THE POTATO ALL THE WAY
THROUGH. THEN WHAT I DO AND YOUR PRODUCER
IS TELLING ME THAT SHE LOVES
THIS TRICK. HERE’S WHAT, HERE’S THE DEAL.
THE POTATOES COME OUT AND ONCE THEY’RE DONE COOKING, I
LET THEM SIT IN THIS PAN AND
STEAM. THIS IS DRAINED FROM THE WATER.
LADIES. AND WHAT YOU DO IS YOU ADD MELTED BUTTER AND HOT
MILK OVER THE TOP. THIS IS SUPER DIET FRIENDLY,
GREAT FOR EVERYBODY WORKING OUT
IN FEBRUARY, RIGHT? BUTTER AND MASH IT. BUT ALL YOU DO IS YOU JUST MASH THIS
UP AND THE GREAT THING ABOUT THAT IS FINE. LOOK
AT THAT, RIGHT? WHO NEEDS A WORKOUT WHEN
I JUST WANT TO WATCH MY GIRL. YEAH, WE SEE YOUR GUNS.
YES. SAY IT AGAIN, JEN. I NEED A
T SHIRT. YOU MASH THAT WENT TO A WHOLE OTHER
LEVEL. SO HERE WE GO. MASHED POTATOES. COME OUT
LADIES. LOOK AT THESE SILKY,
GORGEOUS, BEAUTIFUL, NICE. AND THEN WHAT I’M GONNA DO IS
I’M GONNA TAKE A SPOON HERE AND NOTHING BETTER ON THE
EAST COAST AND THE WEST COAST. WE JUST WANT TO SEE THAT FLUFFY CUSHION HERE. JENNA USE THIS AS
A PILLOW. HERE’S YOUR PILLOW OF
LOVE. I’D LIKE TO OK. NOW PUT THAT RIB ON THERE. OK,
MAMA, I’M GONNA PUT THE RIB ON HERE. ALL RIGHT, HODA SAY THAT SO I
CAN MAKE A SHIRT SAYING THAT HODA LOVES A RIB. IS THERE ANY SAUCE FOR THOSE
POTATOES? WHAT DO YOU DO? YOU PUT THE
SAUCE? WHERE DID YOU GET THE SAUCE
FROM? YOU KNOW WHAT? JUST JUST
FOR HO YEAH. YEAH. YEAH. YEAH. YEAH.
YEAH. YEAH. YEAH. YEAH. YEAH. OH WE DON’T NEED THE VEGETABLES, THE VEGETABLES FOR THE KIDS. I WANT IT. WHY ARE YOU DOING? CAN YOU SEND
US SOME NEXT TIME? WE NEED SOME
COMFORT FOOD. THANK YOU. THANK YOU RYAN. THAT WILL ABSOLUTELY STEAL THE
SHOW. FOLKS HERE TO HELP US
SKYLER BOUCHARD, FOOD BLOGGER, CREATOR OF DINING
WITH SKYLER. GOOD TO HAVE YOU
BACK. HI. HAPPY, GOOD MORNING. ARE YOU
READY TO EAT? AND IT TAKES A LOT TO DRESS UP A
POTATO. BUT YOU’VE DONE IT WELL, YOU
HAVE, YOU KNOW, IT’S SIMPLE. SO WE HAVE TWO LAST MINUTE SIDES REALLY SIMPLE BUT RESTAURANT
QUALITY. WE’RE GOING TO START
WITH. CATCH A PEPE ROASTED POTATOES
AND THAT’S WHY IT’S SO GOOD. NOT TRADITIONAL, BUT WE’RE GOING
TO GET RIGHT INTO IT. YOU ARE MY SEASONING SQUAD. SO
WHEN I SAY ALL SALT PEPPER, YOU’RE GOING TO
THROW THAT ON THE FIRST STEP HERE, WE’RE GOING TO
JUST SLICE OUR BABY POTATOES. ANY POTATO WORKS HERE, YOU’RE
JUST GOING TO LIKE THEM LIKE THIS AND SLICE RIGHT DOWN THE MIDDLE
AND THEN I KNOW TINY AND YOU JUST GOT THEM
IN HALF. SO OLIVE OIL, SALT AND PEPPER, LET’S GET IT TOGETHER. CRAIG, OLIVE OIL, SALT PEPPER. I NEVER KNOW. YOU KNOW, YOU JUST, I WOULD SAY
LIKE COUNT TO ONE AND THAT’S
GOOD. YEAH, IN A NICE MOMENT. AND THEN I’M GONNA
ADD SOME PECORINO NICE PEPPER PEPPER SAUCE IS I TOLD YOU I’M TO PEOPLE AT HOME. SO WE’RE GONNA FLIP THEM OVER UH
SIDE DOWN LIKE THAT AND THEN
ROAST THEM. THEY’RE GONNA GET CRISPY. HOW LONG? ABOUT 30 MINUTES AT 475? I MEAN,
4 25 4 20. ALL RIGHT. SO ON A BURNER, CHANEL, WHY DON’T YOU ADD SOME PECORINO, ROMANO HERE? GOT 1.5
CUPS. YOU JUST DUMP THE WHOLE
THING, THE WHOLE THING, DUMP THE WHOLE
THING. WE ARE GETTING CHEESY AND BREEZY OVER HERE AND HAPPY THANKSGIVING. WE HAVE SOME
HEAVY CREAM AS WELL. IF YOU WANT TO ACTUALLY WHISK
THIS UNTIL IT MELTS. CRAIG’S PERFECT. SO, SO I’M GOING TO ADD SOME PEPPER
HERE. SO CATCH A MEANS CHEESE AND PEPPER AND I’M
JUST ADDING THAT TO TASTE IT TO
GET NICE AND AROMATIC. WE’RE GOING TO MIX THAT UNTIL
SILKY. I LOVE WHEN YOU SAY, OH
MY GOD, IT MAKES ME SO HAPPY IN THIS. I KNOW I, I DID DRINK IT A FEW TIMES. IT’S
FINE. AND THEN AT THE PRESENTATION, I LIKE SO EASY. SO A RULE OF THUMB HERE. IF YOU’RE MAKING SOMETHING
CRISPY, YOU WANNA PUT IT ON YOUR
SAUCE. I LITERALLY, I, I KID YOU NOT, I JUST DUMP IT RIGHT ON AND WHEN
I ADD SOME PEPPER BECAUSE YOU
SAY YOU DON’T COOK. I’M GONNA GET YOU COOKING. LET’S
ADD SOME PEPPER RIGHT ON TOP
HERE. RIGHT ON THERE. YAY. I’M POTATO. OH NO, NO, I JUST NEED TO BE BY MYSELF. OK? I UNDERSTAND THIS IN SOLITUDE AND WITH FRIENDS AND
REALLY IN THE SAUCE, YOU COULD USE IT FOR
SO MANY OTHER THINGS I KNOW AND
YOU CAN MAKE IT AHEAD AND I JUST, I DO LIKE THE
POTATOES, YOU KNOW, COOKED IN
THE MOMENT. BUT EITHER WAY THAT NOW THIS IS A SIDE OR A DIS A SIDE
IT’S LIKE, AND YOU REALLY, SO YOU ONLY NEED A LITTLE BIT. SO WE’RE GONNA MOVE ON TO OUR HARVEST SALAD WITH A CRISPY
QUINOA. YOU GUYS? SO THIS IS LIGHTER
SEASONING SQUAD. GET IN HERE. I’VE GOT SOME OLIVE OIL THAT I’M PUTTING ON DELICATA SQUASH, BUTTERNUT, SQUASH,
CARROTS. AND, UH, WHAT DID I MISS SWEET
POTATO? SO, JUST WHATEVER. YEAH, AND I’M GONNA SWITCH SPOTS
WITH YOU. CRAIG HERE. UM, WE ACTUALLY HAVE SOME QUINOA WHICH I, I’VE NEVER SEEN THIS. YEAH, IT’S SO MUCH FUN. ACTUALLY, I’M GONNA SWITCH WITH
YOU AGAIN AND YOU SAID YOU CAN
DO THIS WITH ANY GRAIN, ANY GRAIN. SO YOU FULLY COOK THE GRAIN AND YOU JUST PUT IT ON A SHEET
PAN YOU CAN USE WITH FARROW WITH
RICE. R YES, FULLY COOKED. AND THEN
BECAUSE OUR DELICATA SQUASH HAD SEEDS, WE’RE USING THEM. RIGHT. WE WANT TO GO TO WASTE. YES. IT’S GOING
TO ADD SOME NICE CRUNCH. TOSS IT
UP ON YOUR SHEET PAN LIKE THAT. YOU KNOW, WE WANT TO
BE LIKE EVENLY COATED SEASONING SQUAD. GET ON IN HERE NOW. YOU GOT IT. OLIVE OIL SALT AND PEPPER EASY
LIKE THAT. YEAH, YOU DON’T WANT IT TO BE,
THAT’S GREAT LIKE THAT. I LIKE THE COMPETING. YEAH. RIGHT. IF WE’RE GOING VEGGIE, WE WANT
TO ADD SOME PIZZA. OK. SO WE’RE GONNA ADD SOME APPLE CIDER VINEGAR.
WE’RE MAKING OUR DIJON VINAIGRETTE AND MAPLE SYRUP AND THEN WE’RE JUST GONNA WHISK
IT TOGETHER. THIS IS GONNA BE
OUR MAPLE DIJON VINAIGRETTE AND YOU CAN JUST SHAKE THIS IN A
JAR. YOU DON’T HAVE TO GET ALL
FANCY WITH THE EMULSIFY. CAN YOU KEEP THAT? BECAUSE THAT
LOOKS YUMMY. YOU CAN KEEP THIS FOR UP TO TWO
WEEKS. YOU CAN MAKE IT TWO WEEKS AHEAD
SO YOU CAN DO ALL OF THIS AHEAD
OF TIME. BUT ON GAME DAY, RIGHT BEFORE
SERVING, WE’RE GONNA COME BACK, WE’RE GONNA ADD SOME CRISPY
QUINOA, OUR PUMPKIN SEEDS, OUR SHALLOTS, SOME FETA AND PARSLEY WITH OUR
VINAIGRETTE. I’M SO HAPPY WITH AT ANY THANKSGIVING BECAUSE IT’S DIFFERENT. YOU KNOW WHAT I MEAN? IT’S DIFFERENT, RIGHT? AND YOU
GET THAT LIKE ROOT VEGETABLE SIDE, DID THE QUINOA QUINOA HEADS AND IT’S GOT A LITTLE CRUNCH IN
THERE. IT HAS LIKE A CROUTON IN EVERY BITE. UP ON THE CLASSIC MASHED POTATO
IS CHEF KRISTEN KISH FROM TRUE T
V’S FAST FOODIES. HEY, KRISTEN. HI, GOOD MORNING. HOW ARE YOU?
WE ARE DOING GREAT. HOPE YOU ARE
TOO. SO. SO ON FAST FOODIES, YOU RECREATE ICONIC FAST FOOD
MEALS AND OF COURSE POTATOES
USUALLY A KEY PLAYER AND YOU’RE GONNA
HELP US MASH THEM. WHAT, WHAT POTATO DO YOU LIKE
FOR THIS RECIPE? THAT IS A PERFECT QUESTION. SO
FOR ME, I DO LIKE A MIX OF LIKE
5050 RUSSET TO YUKON. SO YOU HAVE THE STARCH, YOU HAVE
THE WAXINESS. I LOVE THE
TEXTURE. UM AND SO YOU KIND OF CAN WORK
IT AND IT WILL NEVER REALLY OVERWORK INTO
KIND OF TURNING IT INTO GLUE. SO IT’S A NICE LITTLE CHEAT. THAT SOUNDS GOOD. AND THEN YOU
ADD A SPECIAL INGREDIENT IF YOU
WILL CREAM CHEESE. WHAT DOES THAT ADD TO THE DISH? I LOVE CREAM CHEESE ON ANYTHING
YOU COULD PUT CREAM CHEESE ON MY BREAKFAST WAFFLE AND I
WOULD BE VERY HAPPY. SO I LOVE CREAM CHEESE IF YOU
DON’T LIKE CREAM CHEESE, LEAVE
IT OUT. OTHERWISE, YOU KNOW, UH SOUR
CREAM BUTTER, MILK, ANYTHING
WITH A TANG? I FEEL LIKE IT’S REALLY
INTERESTING AND MASHED POTATOES
THAT ARE QUITE RICH. SO HOW CAN I MAKE THIS? SO WE’RE GOING TO TAKE OUR BASIC
MASHED POTATOES IF YOU WANT TO USE BOX MASHED
POTATOES, IF YOU WANT TO USE FRESH AND
THEN YOU TURN IT INTO SOMETHING
ELSE THAT’S TOTALLY FINE. BUT UM MY CLASSIC MASHED
POTATOES, I ADD A LITTLE BIT OF
CORN, A LITTLE, A LOT OF BIT OF CHEESE.
ACTUALLY. UM, WE ADD SOME FRESH THYME,
SOME FRESH ROSEMARY CARAMELIZED
ONIONS, GARLIC POWDER, ONION POWDER AND
FLOUR. SO I KIND OF TOOK THE IDEA OF
WHAT I LOVE MOST ABOUT FRIED
CHICKEN AND THOSE FLAVORS, ONION GARLIC THYME AND THREW IT ALL INTO MASHED
POTATOES. AND THEN I ADDED THE CORN
BECAUSE FOR THIS PARTICULAR CHALLENGE THAT WE
WERE DOING ON FAST FOODIES. IT WAS ALL ABOUT A BUCKET OF
FRIED CHICKEN, MASHED POTATOES
AND CORN. SO YOU KIND OF MIX THAT ALL UP
TOGETHER. UM, AND THE BEST THING ABOUT IT
BEING MAKE AHEAD MONDAY IS THE FACT THAT YOU CAN MAKE
THESE AHEAD. SO I TAKE THESE LITTLE PUCKS, I
FORM THEM, THROW THEM IN THE
FREEZER. AND IT’S BASICALLY, YOU KNOW, NO DIFFERENT THAN
PULLING OUT A FROZEN BAG OF
TATER TOTS. SO WHEN YOU’RE READY TO EAT
THEM, YOU JUST KIND OF THROW
THEM IN THE FRYER. UM AND THE THREE STEP BREADING
PROCESS WE LIKE TO DO IS SO YOU
TAKE YOUR MIX AND WE USE FLOUR, EGG AND PANKO.
SO YOU CAN REALLY FORM THEM INTO
WHATEVER SHAPE YOU WANT. SO THE IDEA IS YOU KIND OF DROP
IT IN THE FLOUR AND THE FLOUR ALLOWS THE
SEASONING IN THE FLOUR. EXACTLY. SO ALL SEASONING, SALT
AND PEPPER IN ALL THREE AREAS. SO YOU’RE SEASONING AS YOU GO. SO ONCE YOU BREAD IT, UH IT’S KIND OF THE FLOUR IS
THERE TO HELP THE EGG STICK AND THEN THE EGG IS
THERE TO HELP THE PANCO STICK. SO YOU COULD KEEP DOUBLE
DREDGING BACK AND FORTH IF YOU WANTED TO LIKE A REALLY
THICK CRUST. AND THEN FROM THERE, YOU END UP WITH BASICALLY LIKE
THESE BEAUTIFUL LITTLE BREADED
CROQUETTES. SO NOT ONLY CAN YOU FREEZE THEM
THIS WAY, YOU CAN FREEZE THEM WITH THE
BREADING ALREADY ON THEM. AND THEN I KNOW A LOT OF PEOPLE
ARE SCARED TO FRY AT HOME. UM, IT DOESN’T HAVE TO BE THAT
SCARY. SO LONG AS YOUR OIL NEVER
REACHES LIKE THE SMOKING 0.3 50
IS THAT SWEET SPOT? IT’S PERFECT. AND IF, YOU KNOW, YOU DON’T WANT
TO DEEP FRY HERE, THE AIR FRYER
IS QUITE POPULAR THESE DAYS. UH, I USE GRAPESEED OIL SO GRAPESEED
OIL HAS A HIGHER SMOKING POINT. SO YOU DON’T WANT TO USE
SOMETHING LIKE OLIVE OIL IT’LL
BURN. AND WHEN OIL BURNS THEY, YOU
KNOW, IT KIND OF BECOMES A
LITTLE BIT BITTER AND RANCID. SO GRAPE SEED OIL OR VEGETABLE
OIL, CORN OIL, WHATEVER YOU
PREFER. KRISTEN, YOU SAID SOMETHING
EARLIER THAT I THOUGHT WAS KIND
OF INTERESTING. SO YOU CAN OVERWORK THE POTATO SO THAT IT GETS TOUGH. SO WHEN YOU OVER JUST SIMILAR TO
HOW YOU OVERWORK ANYTHING WITH A FLOUR LIKE CAKES
AND BEAUTIFUL DELICATE PASTRIES, A POTATO CAN OVERWORK ITSELF
INTO BASICALLY WALLPAPER PASTE FOR
LACK OF A BETTER TERM. AND SO IF YOU, YOU KNOW, IF YOU WANT TO THROW YOUR
POTATOES INTO A BLENDER AND TRY TO MAKE POTATO
PUREE THAT WAY, I WOULD RECOMMEND NOT DOING
THAT. YOU’RE GOING TO END UP
WITH, UM, A GLUE STICK. AND NOW THAT THE WEATHER IS
WARMING UP, THE LAST THING YOU WANNA DO IS
TO SPEND HOURS INSIDE COOKING. THAT’S NO FUN. KATIE LEE BEAGLE
CO-HOST OF FOOD NETWORKS. THE KITCHEN HAS A SIMPLE SHEET
PAN RECIPE. SO ALL YOU HAVE TO DO CHOP UP
SOME BROCCOLI AND SOME SWEET
POTATOES. YOU WANT YOUR SWEET POTATOES TO
BE IN CUBES AND YOUR BROCCOLI
CAN BE, YOU KNOW, A LITTLE BIT ON THE MEDIUM SIDE
BECAUSE YOU WANT EVERYTHING TO COOK AT THE SAME TIME ON THE
SHEET PAN. SO INSTEAD OF BUYING FILETS OF
SALMON, WE’RE GONNA JUST DO ONE
BIG PIECE. SO I’M AT THE SUPERMARKET TO DESKIN IT FOR
THIS RECIPE. I DO MOST OF THE TIME I COOK
SALMON WITH THE SKIN ON. BUT FOR THIS ONE, BECAUSE YOU’LL
SEE, WE’RE GONNA ADD A SAUCE TO
IT. I LIKE IT SKINLESS. SO I’M GONNA ADD A LITTLE BIT OF
OIL TO OUR VEG. YEAH, AND SOME SALT AND PEPPER AND ALL
I DID WAS AND PEPPER THAT SALMON UP FOR
ME. SO THAT’S ALL WE’RE DOING TO IT. AND THEN WE’RE GONNA MAKE OUR
SAUCE BECAUSE THIS IS A HONEY
MUSTARD. I DIDN’T EVEN TELL YOU ALL WHAT
WE WERE MAKING, HONEY. HONEY, MUSTARD SALMON, SWEET
POTATOES AND BROCCOLI. SO, I’VE GOT EQUAL PARTS OF
HONEY AND I LIKE TO USE A, A
COARSE MUSTARD. YES. YES. VERY GOOD. SPEAKING OF THE PARIS
TEST. RIGHT. YOU’RE GETTING THAT FOR YOUR TRAVELS AND THEN MIX IT TOGETHER. THIS
GOES RIGHT ON TOP OF THE SALMON AND SOME OF IT’S GONNA RUN OFF
AND THAT’S OK BECAUSE WE’RE GONNA MIX THAT
WITH OUR VEGGIES. SO, WILLIE TAKE THOSE VEGGIES AND SCATTER THEM ALL AROUND. YEAH, IT WAS YOUR HANDS. I WAS ALL RIGHT. SO THAT’S GONNA GO
INTO THE OVEN. OH, AND I PUT PARCHMENT PAPER ON
BECAUSE THAT MAKES OUR CLEAN UP
A LOT EASIER. THAT’S SMART. YES. YES. AND
YOU’RE BARELY, YOU WANT TO USE
ANY ELBOW? YEAH. ALL RIGHT. SO PUT THAT IN THE
OVEN. 425 DEGREES. IT COMES OUT
LIKE THIS. BEAUTIFUL. YEAH, IT’S VERY EASY.
WE LOVE IT. 425 ABOUT 25 30 MINUTES. NOW, IF YOU WANNA DO THIS, SOME
FILETS, COOK YOUR BROCCOLI AND SWEET
POTATOES FOR ABOUT 1015 MINUTES
FIRST, THEN I, YOUR SALMON FILETS AND COOK IT
THE REST OF THE WAY BECAUSE IT’LL BE A DIFFERENT
COOK TIME. ALL RIGHT. SO YOU WANNA HAVE SOME LEFTOVERS
FOR LUNCH? THAT SALMON? WE’RE GONNA MAKE A LITTLE SALMON
SALAD HERE WITH A LEMON CAPER
VINEGAR. I LOVE CAPERS SO MUCH. YES. SO WE’VE GOT OUR LEMON, LET’S PUT A LITTLE ZEST IN THERE
AND SOME CAPERS AND DIJON
MUSTARD, SALT AND PEPPER IT UP. A LITTLE SPLASH OF WHITE WINE
VINEGAR HERE. WHISK IT, WHISK IT WHISK IT. AND
THEN WE’RE GONNA COME DOWN HERE
TO OUR SALAD. HOW BEAUTIFUL. JUST GOT BIB
LETTUCE. I’VE GOT THINLY SLICED CELERY IN
HERE. I’VE ALWAYS GOT CELERY IN
MY FRIDGE. SOME CUCUMBERS GO IN. YOU KNOW, YOU CAN JUST USE WHAT YOU HAVE SAID THAT. AND JENNY, YOU SAID YOU DON’T COOK
MUCH. YOU’RE DOING A GREAT JOB.
WELL, I, I ASSEMBLE AND I CHOP. ALL RIGHT, WE GOT, BY THE WAY. DOES YOUR DAUGHTER
EAT CUCUMBERS? NOT REALLY. I CAN’T GET A VEGETABLE IN OCCASIONALLY SWEET POTATOES,
OCCASIONALLY. AVOCADO. ALL RIGHT. SO WE’RE GONNA ADD
OUR SALMON IN HERE. YOU JUST FLAKE IT UP AFTER IT
COMES OUT AND YOU CAN ALSO USE CANNED
SALMON FOR THIS. IF YOU DIDN’T MAKE THE RECIPE,
YOU KNOW, CANNED SALMON IS A GREAT THING
TO HAVE AROUND. IF YOU WANNA ADD THESE VEGGIES
TO IT, YOU CAN, IF NOT HAVE IT RIGHT ON ITS OWN, ADD THE DRESSING TO IT. I’VE GOT SOME DOWN HERE FOR YOU
GUYS. COME TASTE, TASTE ONE, HAVE A BITE. THIS IS MINE. SHE
HAS A BIT. I LIKE LARGE PORTIONS OF
SALAD. I CALL IT MY TROUGH
SALAD. I JUST, YOU JUST EAT STRAIGHT OUT OF IT.
IT IS SUPERFOOD FRIDAY. SO, MARCH MADNESS, WE’RE CHANGING IT
TO STARCH MADNESS TODAY. NUTRITION AND HEALTH EXPERT JOY
BAUER IS HERE TO SHARE TWO NOT ONE BUT TWO SWEET
POTATO RECIPES. GOOD MORNING, JOY. GOOD MORNING. GOOD MORNING GUYS. THIS IS
ALWAYS THE BEST PART OF MY WEEK. AND YES, THE SWEET POTATO IS MY FIRST
DRAFT PICK BECAUSE IT IS LOADED WITH POTASSIUM TO HELP
MANAGE BLOOD PRESSURE. IT’S GOT A BIG DOSE OF A BETA CAROTENE WHICH HELPS SUPPORT A
HEALTHY IMMUNE SYSTEM. AND IT ALSO PROMOTES A GLOWING
COMPLEXION. AND LET’S TALK ABOUT THAT FIBER. IT PROMOTES REGULARITY AND IT
ALSO HELPS TO ENHANCE OUR HEART
HEALTH. SO I’M ACTUALLY GOING TO SHOW
YOU TWO SORT OF OUT OF THE BOX WAYS TO
ENJOY THIS NUTRITIOUS AND
DELICIOUS ROOT VEGETABLE. OK. SO STARTING WITH THE
SHEPHERD’S PIE. YEAH, THIS LIKE SCREAMS SERIOUS
COMFORT FOOD. SO HERE I HAVE I PEELED AND I
CHOPPED UP A POUND AND A HALF OF
SWEET POTATO. BUT I’M GOING TO DO SOMETHING A
LITTLE CRAFTY TO CUT THE CALORIES AND CARBS.
I’M MIXING IT WITH A POUND OF
CARROTS BECAUSE WE THEN PUT THIS IN A GREAT BIG POT WITH
A COUPLE OF CUPS OF BROTH. YOU CAN USE BEEF CHICKEN OR
VEGGIE BROTH AND YOU LET IT SIMMER FOR ABOUT 20 MINUTES
UNTIL IT’S VERY FORK TENDER. AND THEN I MASH THE ENTIRE THING
UP AND THE CARROTS AND THE SWEET
POTATO, THEY BLEND SO BEAUTIFULLY
TOGETHER AND YOU SEE THEY HAVE
THE SAME ORANGE COLOR, THE SAME VELVETY TEXTURE. SO IT’S REALLY A WIN WIN. YOU’RE SO YOU’RE, YOU’RE ALWAYS
ON IT. DYLAN AND THEN I JUST ADD IN ONE TABLESPOON OF
BUTTER AND A LITTLE BIT OF SALT
AND PEPPER. AND I’M GONNA MASH THIS UP. AND NOW AFTER THIS IS ALL NICELY
MASHED, WE’RE GONNA HEAD OVER TO THE
STOVE AND I’M GONNA SHOW YOU HOW TO MAKE THAT MEATY
SAUCY BOTTOM LAYER. OK? COME WITH ME. THAT IS THE PERFECT TRANSITION. SO HERE WE HAVE OUR LEAN GROUND
TURKEY MEAT AND ALL I’M GONNA
DO, WE WANT IT TO HAVE THAT UMAMI
FLAVOR. SO I’M ADDING IN A TABLESPOON, I’VE ALREADY
BROWNED THE MEAT. I’M ADDING IN A TABLESPOON OF
REDUCED SODIUM SOY SAUCE AND A
TABLESPOON OF W SAUCE. YOU KNOW, I CALL IT THAT BECAUSE I CAN’T PRONOUNCE IT. YOU GOTTA HELP ME OUT HERE.
THANK YOU. SO NOW I HAVE, THESE ARE JUST,
YOU KNOW, UH UH SOME SEASONINGS.
I HAVE GARLIC POWDER, ONION POWDER AND I HAVE SOME
TOMATO PASTE. THE TOMATO PASTE IS REALLY
IMPORTANT BECAUSE IT’S GONNA BOLDEN UP BOTH THE TEXTURE
AND THE FLAVOR AND WE MIX THIS UP AND THEN WE NEED THOSE VEGGIES
BECAUSE THE SHEPHERD’S PIE HAS ALL OF THOSE SMALL
LITTLE VEGGIES. NORMALLY IT’S PEAS AND CARROTS.
I USE A FROZEN MIX AND THIS IS STRAIGHT OUT OF MY
FREEZER. SAVES A LOT OF TIME. YOU’RE
ADDING THEM, THEY’RE STILL FROZEN. AND IF YOU WANT, YOU CAN THAW THEM
AT ROOM TEMPERATURE, BUT I HAVE
THEM FROZEN AND THEN LAST BUT NOT LEAST I, I RESERVED THE BROTH FROM THE
SWEET POTATOES AND THE CARROT
AND I ADDED A LITTLE BIT. CAN WE, CAN WE SKIP TO THIS
BECAUSE WE WANT TO GET TO THE
NEXT RECIPE AS WELL. WE’RE RUNNING OUT OF TIME A
LITTLE BIT. SO HOW DO YOU, HOW
DO YOU TOP ALL THIS? OK. SO WE HAVE THIS OVER HERE.
WE’RE THEN GOING TO ADD OUR
SWEET POTATO RIGHT ON TOP OF OUR MEAT. WE
MAKE BELIEVE THAT THE MEAT HAS
SIMMERED. THAT’S RIGHT. AND THEN HOW, HOW LONG ARE YOU
GONNA BAKE THAT? SO YOU BAKE THIS IN THE OVEN FOR
ABOUT 20 MINUTES ON 400. AND I’M
GOING TO LET YOU, I’M GONNA SHOW YOU WHAT IT LOOKS
LIKE. I FINISH IT OFF UNDER THE BROILER. VERY NICE AND REALLY QUICKLY. JOY. WHAT’S
OUR LAST, WHAT’S YOUR LAST ONE? WE JUST WANT TO MAKE SURE JUST TO SHOW, LET’S JUST SHOW
IT. WE’LL PUT THE RECIPE ON
TODAY DOT YEAH. SO I THAT SAME SWEET POTATO PUREE AND
I JUST LAYERED. I DIDN’T ADD
BUTTER IN THIS ONE. I ADDED A BIT OF GROUND CINNAMON CLEAN GREEK YOGURT, A DRIZZLE OF
MAPLE SYRUP BERRIES AND SOME
GRANOLA. AND GUYS, THIS IS A
MOUTHWATERING. THANK YOU SO MUCH. HAVE A GREAT WEEKEND. WE’LL BE READY YOU GUYS. YOU’RE KNOWN AS MUFFIN. YEAH, WITH THE MUFFIN TIN TIP.
UH YOU’RE KNOWN AS THE SUPER
CHEF. YES. YES. YES. THAT IS MY ACTUAL MIDDLE NAME. EXACTLY. WELL, YOU KNOW, MY NAME
IS CHANEL BECAUSE MY DAD IS
DARNELL. SO YOU’RE SPECIAL. ALL RIGHT. YES. YES. OK. SO WE’RE GONNA DO
TWO SIDES. FIRST OF ALL, YOU
HAVE A BIG FAMILY. AND SO I HEAR THESE ARE, YOU
KNOW, YOU CAN SPREAD THESE OUT A
LITTLE BIT TRYING TO GET TWO
MEALS IN THIS. SO THE FIRST ONE, THIS IS A SIDE DISH THAT
TASTES BETTER THAN IT SOUNDS. OK. WHAT IS IT CALLED? SWEET
POTATO, MAC AND CHEESE. OH, WAIT
A MINUTE. NOW YOU’RE EATING SWEET POTATO AND MAC AND CHEESE ALL
THIS. LET’S GET TO IT. SO WE
DON’T RUN OUT OF TIME. SO WHAT I GOT HERE, I GOT THE I GOT
THE RO ON, WE GOT CREAM. YOU WANNA ADD YOUR SWEET
POTATO MIX, WHICH HAS A LITTLE
BROWN TO IT. ALL SWEET MIX. WHAT IN THIS MIX HAS
A LITTLE BROWN IT RIGHT THERE WAS A NICKNAME IN HIGH SCHOOL BROWN SUGAR AND A LITTLE SYRUP. UM AND THEN YOU JUST MIX IT UP. OK. WAIT, DID YOU USE CANNED CAN CAN IS THE EASIEST THING RIGHT
NOW. I GOTTA MAKE A SIMPLE ONE.
I GOT SIX KIDS. YOU ALWAYS IN THE HOUSE? OK, LET ME JUST KEEP GOING. SO THIS
IS EASY. SO THEN YOU GO AHEAD. I GOT A
LITTLE CHEDDAR CHEESE, A LITTLE
BRIE CHEESE, ADD IT RIGHT IN THERE WITH IT. OK? THIS IS SOMETHING GOOD THIS CRAZY AND YOU KNOW WHAT AS WE’RE
TALKING. GO AHEAD. THIS IS
WALLET FRIENDLY, RIGHT? YEAH, THE CANNED SWEET POTATOES
DEFINITELY PROBABLY TAKE DOWN
THE PRICE. AND SO WHEN YOU THINK OF SWEET
POTATO MAC AND CHEESE, SO YOU
MIX THE SET, WE PUT IN A DISH, TOP IT WITH A
LITTLE CHEESE. WE GOT OUR BREADCRUMB PARMESAN. BUT THIS IS LIKE A NOD TO LIKE
CARROT CAKE AT ONE POINT. CARROTS AND CAKE DIDN’T MAKE
SENSE. BUT YET NOW SWEET
POTATOES MA AND SUPER CHEF 20. WE’VE GOT ONE OF FOOD
AND WINE’S BEST NEW CHEFS WITH
US, ANA CASTRO. HER MEXICAN RESTAURANT LGO MADRE IN NEW ORLEANS WAS NAMED
ONE OF THE BEST IN AMERICA BY
BOTH, NOT JUST THE NEW YORK TIMES, BUT
ALSO BON APPETIT A CAR. UH GREAT TO HAVE YOU. FIRST OF
ALL. UM THE NAME OF THE
RESTAURANT MADRE. WHAT DOES THAT MEAN? IT MEANS
MOTHER TONGUE. UH I NAMED IT THAT BECAUSE WHEN
PEOPLE HEAR ME SPEAK, THEY
ALWAYS ASSUME THAT I SPEAK ANOTHER LANGUAGE. AND I
ALWAYS SAY LIKE, YEAH, IS A SPANISH. I’M ALWAYS
LIKE IS MY MOTHER TONGUE. SO THAT’S
WHY I NAMED THE RESTAURANT
LINGUA MADRE. SO YOU BRING THE MEXICAN FLAVORS
TO NEW ORLEANS. YOU HAVE THIS
INCREDIBLE MENU. SWEET POTATO. ARE YOU GONNA SAY IT OR AM I
GONNA SAY IT? OH, THE SAUCE, THE SAUCE BECAUSE
YOU SAID SWEET POTATOES, ENCA CAGUAS. THIS IS MY, THIS IS MY GRANDMA WHEN YOU POINT AT THE MENU, WHEN
YOU ORDER IT. YEAH, IT MEANS IN PEANUTS,
RIGHT? SO THIS SAUCE, MY
GRANDMOTHER USED TO MAKE IT AND SHE USED TO MAKE IT WITH
LIKE CHICKEN. UH, USUALLY. SO THIS IS A REALLY IMPORTANT
DISH TO ME BECAUSE IT JUST
REMINDS ME OF HOME. SO WE’RE GONNA, BUT I MADE IT MY
OWN OBVIOUSLY. SO WE’RE GOING TO
MAKE IT. UM, WE’RE GONNA MAKE A SEED. THERE WAS CHICKEN IN THIS WHEN
YOU WERE EATING IT THE WAY YOUR GRANDMA MADE IT WAS
THERE A PROTEIN IN IT. OK? BUT YOU DON’T MAKE IT WITH THE
CHICKEN. I’LL COME BECAUSE THERE’S BEAUTIFUL
SWEET POTATOES IN THE SOUTH. SO IT’S RIGHT. OR WHAT DOES THAT MEAN? IT IS VEGAN BUT IT’S BY
COINCIDENCE NOT BY DESIGN. UH WE’RE GONNA DO OUR SEED MIX.
IT’S GOING TO BE TOASTED SEEDS.
UM SESAME SEEDS, ALMONDS AND
PEANUTS THAT ARE GONNA BE
CHOPPED. SO YOU TOAST ALL THOSE SEEDS
TOGETHER. DO YOU LIKE TOASTING THEM
SEPARATELY SEPARATELY? BECAUSE THEY TOAST A DIFFERENT
RAZOR, DIFFERENT SIZES. UH GOOD QUESTION. I HAVE LEFT CITRIC ACID SALT AND TURMERIC AND UH YOU’RE JUST GONNA LIKE
MIX THIS UP. THIS LOOKS, THIS LOOKS VERY
HEARTY AND DELICIOUS. YEAH. KEEP GOING. UM WE’RE GONNA HAVE OUR, FOR THE
SAUCE ROUND. WE’RE GONNA HAVE
OUR OIL. IT’S HOT AND THIS, THIS CHILLIS HAVE BEEN
PREVIOUSLY TOASTED IN IT. IT’S ANCHOS GUAJILLO AND ARBOL. YY. ALL RIGHT. YOU GOT SOME ONIONS
GOING IN ON GOING IN SOME
GARLIC, GARLIC SALT, THROWN IN. OH GOD. I HAVE A THING WITH SALT. OK. AND THEN, AND THEN THE NUT
MIXTURE GOES IN NOW OR NOT. YOU CAN PUT IT IN NOW. WOW, THIS WOULD BE A GOOD FALL DISH. YOU KNOW, IT’S A, IT’S ACTUALLY A FULL DISH. OK. OK. TOMATO TOMATOES. AND THEN YOU’RE JUST GONNA COOK
THAT DOWN FOR LIKE, 30 MINUTES
OR SO, IF YOU START DRYING OUT YOU CAN
ADD A LITTLE BIT OF WATER. SO HE DOESN’T STICK TO THE
BOTTOM OF YOUR PAN. THIS FEELS LIKE A PROTEIN
SUBSTITUTE BECAUSE IT’S GOT SO
MUCH, VERY HARD. YEAH. AND THEN FROM THIS GUY, YOU’RE GOING TO HAVE YOUR SWEET
POTATOES JUST ROAST THEM IN THE
OVEN HOLE. THAT RIGHT THERE. LOOK AT THAT LITTLE SCORING, SCORING AND SOME SAUCE TO GET
DOWN DEEP. YEAH. THERE IT IS. AND KAKAO THEN USE A SPRINKLE IT WITH THE
NUT SEED MIXTURE. AND THESE ARE REALLY PUT THAT SAUCE ON ANYTHING THOUGH. I OH MY GOD, YOU NEED OVER TOFU AS WELL. YOU COULD BE ON A COST YOUR HOUSE TONIGHT. YOU COULD
WHIP ALL THIS UP. NOT 100% EASY. THE RECIPES CHECK THEM
OUT. TODAY.COM/FOOD TODAY. FIT MEN COOK FOUNDER HIMSELF.
KEVIN HAS UH HELP YOUR TAKES ON TWO OF
OUR FAVORITE SIDES CREATED IN COLLABORATION
WITH OUR FRIENDS OVER AT
INSTAGRAM. KEVIN. ALWAYS GOOD TO SEE YOU. THANKS FOR YOUR TIME. GOOD TO SEE YOU ALL. HEY, WHAT’S GOING ON? LET’S START WITH THIS,
THIS BRUSSELS SPROUT WILD RICE
MIX THING. YES. YES. ALL RIGHT. SO, UM, BRUSSELS SPROUTS IS PROBABLY
LIKE MY LEAST FAVORITE VEGGIE,
BUT I LOVE THEM THIS WAY. SO, THESE
ARE MAPLE ROASTED VEGGIES AND SOME ONION. AND ALL I DID WAS JUST ROAST
THESE FOR ABOUT 1520 MINUTES ON
A HIGH TEMPERATURE. PUT THIS INTO YOUR AIR FRYER.
ADD IN SOME MAPLE IN THE LAST 10
MINUTES IN AN AIR FRYER YOU’VE PUT IN, THEY MAKE THEM CRISPY OR LIKE ABSOLUTELY CRISPY EDGES. AND THAT’S WHAT YOU WANT FOR
THANKSGIVING. IT’S REALLY
IMPORTANT. AND THEN WE’RE GONNA COMBINE
THESE WITH AN AMAZING WILD WILD RICE MIX. AND THIS IS JUST
LIKE SOME BROWN RICE. IT’S BLACK RICE, IT’S RED RICE,
IT’S ALL OF THE COLORS AND IT’S
REALLY, REALLY INTERESTING BECAUSE THIS
IS A VERY FILLING RECIPE, BUT
IT’S ALSO JUST HAPPENS TO BE GOOD FOR YOU.
DON’T SAY THAT OUT LOUD ON
THINGS. GIVE IT PEOPLE DON’T WANT TO
HEAR THAT. ALL RIGHT. AND THEN WE’RE GONNA ADD IN SOME
MORE SWEETNESS WITH SOME
CRANBERRIES, DRIED CRANBERRIES AND THEN SOME
CRUSHED PECANS. AND LET ME TELL YOU Y’ALL, ONCE
YOU JUST BEGIN TO STIR IT ALL UP AND YOU CAN BE A LITTLE NAUGHTY
TOO. I MEAN, IF YOU WANT, YOU GOT A
LITTLE BIT MORE, YOU KNOW MAPLE,
YOU COULD JUST ADD THAT ON THERE. NO ONE’S GONNA
SAY ANYTHING AND THEN YOU JUST ADD SOME SEA
SALT AND PEPPER AS WELL. AND
BOOM. LET ME TELL Y’ALL. THIS IS ONE OF MY FAVORITE
DISHES. AND ONE OF THE ONLY WAYS THAT I
CAN EAT BRUSSELS SPROUTS WITHOUT
PUTTING SO AMOUNTS OF VELVEETA CHEESE ON THEM. SO, REALLY QUICKLY, BECAUSE WE HAVE
TO MOVE ON. YOU PUT THEM IN THE OVEN FROM
WHAT TEMPERATURE AND THEN HOW
LONG BEFORE YOU TAKE THEM OUT AND PUT
THEM IN THE AIR FRYER? SURE. SURE. SURE. I PUT MINE IN
THERE FOR ABOUT 400 YOU KNOW,
FOR 400 THEN I DO IT FOR ABOUT 2025
MINUTES. IF YOU’RE DOING IN THE AIR
FRYER, I’M TELLING YOU JUST PUT
IT IN THERE FOR ABOUT 4, 10 FOR ABOUT 20 MINUTES. CRISPY EDGES. IT’S SO AMAZING. DON’T FORGET THE OIL, DON’T
FORGET THE OIL THAT’S REALLY
IMPORTANT TOO. CAN YOU USE ANY DIFFERENT RICE
OR IS THAT THE RICE THAT YOU
RECOMMEND? THAT’S LIKE THE WAY TO GO. YOU
KNOW, YOU CAN USE BROWN RICE, YOU CAN
USE FARO JUST ANY TYPE OF GRAIN THAT
YOU LIKE. I WAS JUST TRYING TO INCORPORATE
A LOT MORE OF THE COMPLEX CARBOHYDRATES INTO
MY DIET AND YOU KNOW, IT’S JUST AN EASY WAY TO SNEAK
THEM IN ON THANKSGIVING. YOU KNOW, WHEN EVERYONE’S TRYING
TO, YOU KNOW, I WANNA MAKE SURE WE GET TO THE
SWEET POTATO AND PLANTAIN MASH. TELL US ABOUT YES. YES. YES. SO THIS IS SWEET POTATO,
PLANTAIN MASH. THIS IS LIKE IF SOUL FOOD MET
WEST AFRICAN MEANT LIKE LATIN
AMERICAN. ALL RIGHT. SO WHAT YOU GONNA DO BAKE UP A
SWEET POTATO. POKE SOME HOLES IN
IT. IT IS REALLY EASY TO DO. CRAIG.
THIS IS GONNA BE YOUR RECIPE.
ALL RIGHT, THEN GET YOURSELF A PLANTAIN. NOW IT
NEEDS TO BE A YELLOW AND BLACK
ONE. PLEASE DON’T GET THE PURE YELLOW
ONES BECAUSE YOU’RE GONNA BE YELLING AT ME TALKING
ABOUT KEVIN. YOU RUINED THANKSGIVING. IT’S
NOT SWEET. GET THE BLACK ONES. YEAH, IT’S
GONNA BE, DON’T GET AN EXTRA
SWEET SLICE IT. YOU DON’T. YEAH, PLEASE DON’T GET A BANANA
AND THEN WRITE ME AND SAY YOUR
RECIPE. IT’S TERRIBLE. ALL RIGHT. AND THEN WE’RE GONNA JUST BAKE
THIS, BAKE IT IN THE OVEN. YOU’RE
GONNA BAKE THIS FOR ABOUT 25
MINUTES. BAKE THIS ONE FOR ABOUT A FULL
HOUR. OK. THEN YOU’RE GONNA COME OVER HERE
WITH YOUR MASH, MASH EVERYTHING TOGETHER. YOU’RE
GONNA ADD IN A LITTLE BIT OF
ALMOND MILK. WE’RE GONNA KEEP THIS PLANT
FRIENDLY FOR ALL THE VEGANS OVER
AT THANKSGIVING. A LITTLE BIT OF VEGAN BUTTER. OH MY GOODNESS. AND THEN SOME OOPS, SOME COCONUT SUGAR, WHICH
IS AMAZING. AND THEN A LITTLE BIT OF
CINNAMON. BOOM. AND THEN MIX THIS
TOGETHER. AND THEN WHAT YOU’RE GONNA DO IS
YOU’RE GONNA BAKE THIS IN THE
OVEN Y’ALL FOR ABOUT I’D SAY ABOUT 25 30 MINUTES OR
SO. UM AND THEN YOU CAN TAKE OFF THE
TOP AND ADD JUST A LITTLE BIT
MORE SUGAR. A LITTLE BIT MORE BUTTER AND
THEN IT COMES OUT TO THIS
AMAZING CARAMELIZED MASH THAT. SO WHERE’S OUR SAMPLE? COME BACK FOR YOU. COME BACK IN THE STUDIO, KEVIN. THANK YOU FOR THESE
RECIPES AND MORE TODAY.COM/FOOD. IT MEAN? IT MEANS? IT’S
SUPERFOOD FRIDAY. AND TODAY WE ARE GOING BIG BY
SUPERSIZING SOME OF YOUR FAVORITE FOODS TO GET
MORE VOLUME. BUT WITHOUT SACRIFICING THE
WAISTLINE AND WHO BETTER TO SHOW US HOW TO DO THAT THAN JOY
BAUER. TODAY, NUTRITION AND HEALTH EXPERT, JOY. THESE ARE PRETTY CLEVER. LET’S
START WITH THIS ICED COFFEE. SO THIS FIRST ONE IS A GREAT TIP
FOR PEOPLE THAT LOVE ICED
COFFEE. WHAT YOU’RE GONNA DO IS TAKE
YOUR LEFTOVER BLACK, EITHER
REGULAR OR DECAF COFFEE, PUT IT INTO AN
ICE CUBE CONTAINER AND FREEZE
IT. AND THEN WHEN YOU GET AN ICE COFFEE DRINK, YOU JUST PUT THOSE ICE CUBES IN
AND ALL OF A SUDDEN YOU HAVE WAY
MORE VISUALLY. BUT ALSO AS THE CUBES MELT, IT
DOESN’T LIKE WATER AND COFFEE IS LOADED WITH
ANTIOXIDANTS. SO I REALLY LIKE
THIS ONE. OK. WHAT’S NEXT? OK. SO I LOVE A BOWL OF
OATMEAL, RIGHT? OATS IS A
WONDERFUL WHOLE GRAIN. IT HELPS TO LOWER COLLECT. BUT BY ADDING IN CHOPPED APPLE, YOU GET DOUBLE THE VOLUME AND IF
YOU LEAVE THE SKIN ON THE APPLE, DOUBLE THE CHOLESTEROL LOWERING
PROPERTY. ISN’T THAT SO GREAT? AND THE
APPLES ARE NATURALLY SWEET. SO REALLY YOU DON’T EVEN HAVE TO
ADD SUGAR A LITTLE GROUND
CINNAMON IN THERE. YOU HAVE A HEARTY BREAKFAST. I
LOVE THIS ONE. YEAH. AND WE HAVE PECANS IN THAT AS
WELL. THAT’S GOOD TOO. HOW DO YOU PUMP UP THE MAC AND
CHEESE? WE LOVE A CREAMY DREAMY
BOWL OF MAC AND CHEESE. SO JUST BY ADDING IN ROASTED
SWEET POTATO, YOU, FIRST OF ALL, YOU GET A
BEAUTIFUL POP OF COLOR, YOU INCREASE OR EVEN DOUBLE THE
VOLUME AND YOU, IT HAS A BEAUTIFUL CREAMY
TEXTURE THAT COMPLEMENTS THE MAC
AND CHEESE. BUT YOU ALSO GET A BLAST OF BETA
CAROTENE FOR A GLOWING
COMPLEXION. SO IT IS A SUPERFOOD. I WASN’T
EXPECTING TO LIKE THAT. ISN’T IT
DELICIOUS? SHE HAS A SWEET SORT OF NUTTY FLAVOR
AND IT’S CREAMY. THE OTHER THING IS IF YOU HAVE
FINICKY EATERS IN THE HOUSE
BEFORE YOU ADD IT IN, YOU COULD MASH IT UP AND THEN
MIX IT WITH THE, THE SAUCE, YOU DISGUISE IT. THEY’LL NEVER KNOW. FAVORITE OF THE MORNING. OK? WE ARE CREATING A BULKIER
BURGER WITH BENEFITS. SO THIS IS A BURGER. YOU SEE THE
SIZE OF IT. THIS IS A POUND OF EITHER GROUND
BEEF OR TURKEY. AND HERE WHAT I’VE DONE ON THIS
ONE IS I’VE LITERALLY MIXED THE SAME POUND WITH TWO
CUPS OF CHOPPED GREENS. AND SO AGAIN, YOU GET A BIGGER
BURGER, IT TASTES ABSOLUTELY
DELICIOUS. SO HERE I USE SPINACH, BUT IT
COULD BE KALE SWISS CHARD
COLLARD GREENS. REALLY? ANYTHING THAT YOU LOVE, YOU JUST
CHOP IT UP AND YOU ADD IT RIGHT
INTO THE MIX. ISN’T IT DELICIOUS FORWARD TO GETTING A THIRD
ALCOHOL INDUSTRY. THIS IS THE THIRD OF THE SANGRIA INHERENTLY HAS ANTIOXIDANTS.
THANKS TO ALL OF THE FRUIT,
RIGHT? BUT ALSO THEY GENERALLY WILL
TEND TO ADD A SWEETENER TO SEE WHAT SHE’S GONNA SAY. THIS IS WHAT WE’RE
GONNA DO AFTER YOU HAVE YOUR
GLASS OF SANGRIA, YOU JUST ADD IN, YOU TOP IT OFF
WITH A FLAVORED SPARKLING WATER WATER AND SO IT SLIGHTLY WILL
DILUTE THE BOOZE. IT’LL GIVE YOU
MORE AND IT ADDS THE FIZZY FUN. OK, LET’S GO. OH, YEAH, YOU
DRANK IT STRAIGHT. OK. NOTHING WRONG WITH THAT. CHANEL. AND YOU KNOW WHAT ELSE WITH THE
FRUIT IN IT? IT’S JUST
BEAUTIFUL. I THINK IT’S SUCH A FESTIVE DRINK. OH, THANK YOU. AM I ALL THESE IDEA AND THIS MORNING WE ARE DIGGING
IN WITH CHEF TANYA HOLLAND. OF COURSE, SHE’S BEST KNOWN FOR HER
INVENTIVE TAKE ON MODERN SOUL
FOOD AND COMFORT CLASSICS. SHE’S ALSO THE EXECUTIVE CHEF
AND OWNER OF BROWN SUGAR KITCHEN
IN CALIFORNIA. TANYA. SO GOOD TO SEE YOU.
THANKS FOR WAKING UP EARLY THIS
MORNING. HI, CRAIG. HI, CHANEL. HI, DYLAN. NICE TO SEE YOU BEFORE. AND I DID A SEGMENT TOGETHER ABOUT
FOUR YEARS AGO I THINK. AND YOU
REMEMBER? THANK YOU. BEFORE WE START COOKING TANYA, I
WANNA TALK ABOUT THIS PODCAST
REALLY QUICKLY HERE UH TO TANYA’S TABLE, YOU KNOW, AESHA CURRY AND DANNY GLOVER. UM WHAT CAN WE EXPECT TO HEAR
THIS TIME AROUND IN THIS NEW
SEASON. IT’S, IT WOULD BE REALLY COOL,
YOU KNOW, SUCH A VARIETY OF
PEOPLE. I HAD THE BEST CONVERSATION WITH
LARS ULRICH, THE DRUMMER FROM
METALLICA. YOU KNOW, YOU WOULDN’T THINK WE MIGHT NOT HAVE SOMETHING IN
COMMON, BUT WE FOUND LOTS OF
COMMON DENOMINATORS, WHICH IS SOMETHING I LOVE. UM, I TALKED TO BLACK PANTHER
LEGEND, ERICA HUGGINS. LIKE, IT’S REALLY, REALLY FUN AND I
CAN TELL YOU REALLY QUICKLY
BEFORE WE GET TO THE FOOD, I’VE NEVER HEARD OF NEW SOUL
FOOD. WELL, I MEAN, IT’S A MADE UP
TERM. DID YOU HEAR FROM IT? BECAUSE I
CREATED IT FAIR ENOUGH. I THINK I MIGHT HAVE BEEN ONE OF
THE FIRST PEOPLE TO USE IT. BUT, YOU KNOW, JUST LIKE EVERY
ETHNIC FOOD, IT’S LIKE WE’VE GOT
TO MOVE INTO, YOU KNOW, THE, THE NEW WAYS OF
EATING MORE SUSTAINABILITY, MORE
VEGETABLES. UM AND UH ALWAYS DELICIOUS THOUGH. SO TELL
US ABOUT THIS SWEET POTATO KALE
HASH. I SEE YOU’RE WORKING IN THE
VEGGIES FOR SURE. YEAH. YEAH. YOU KNOW, I MEAN, SOUL FOOD. YOU HAVE TO HAVE SWEET POTATOES
AND I JUST LOOK FOR DIFFERENT WAYS TO USE
THEM INSTEAD OF, YOU KNOW, THE TRADITIONAL WAY OF
COOKING. AND I LOVE A GOOD HASH FOR
BREAKFAST. SO I HAVE SOME UH
ONIONS, CARAMELIZING HERE. THEY’RE JUST COOKING TO THE UH
TRANSLUCENT, ADDING SOME FRESH UH BELL
PEPPERS, YELLOW AND RED. YOU CAN USE
GREEN IF YOU WANT. JUST UH COOK THOSE DOWN. BUT THESE ARE LIKE SIMPLE ITEMS
TOO THAT YOU, YOU KNOW, MOST PEOPLE HAVE THESE AROUND. NOT VERY EXPENSIVE, EASY TO
ACCESS TO USE THEM TOO. YEAH, EXACTLY. YOU KNOW, YOU
MIGHT HAVE SOME LEFT OVER. SO WE LET THAT COOK DOWN A
LITTLE BIT AND THEN I ADD KALE
AND I HAVE, UH, CURLY LEAF KALE ACTUALLY MIXED IN SOME OF THE,
UH, LA SONATA KALE, WHICH IS THE, THE DINO KALE AND YOU JUST, YOU
KNOW, TAKE IT OFF THE STEM. YOU DON’T WANT THE STEM IN
THERE. IT TAKES A LITTLE BIT
LONGER TO COOK. IF YOU’RE BRAISING, IF YOU’RE
MAKING A STEW, YOU CAN PUT THE
STEM, BUT WE’RE JUST GONNA COOK THIS
DOWN. TELL YOU HOW LONG DOES THE DISH
TAKE FROM BEGINNING TO END?
ROUGHLY? NOT VERY LONG. UM I WOULD SAY 20
MINUTES. PROBABLY THE THING THAT’S GONNA
TAKE YOU THE LONGEST IS THE
DICING. SO YOU GOT TO DICE THE PEPPERS,
DICE THE ONIONS. UM I HAVE SOME SWEET POTATOES THAT ARE ALREADY
DICED AND COOKED. THEY JUST COOKED IN BOILING
WATER FOR FIVE MINUTES. START
THEM WITH COLD WATER. A LITTLE SALT, BRING THEM UP. UH
BECAUSE YOU, YOU KNOW, THEY’RE STILL FIRM BUT
THEY MASH BUT YOU DON’T WANT TO
OVERCOOK THEM FOR THIS. AND IT’S A ONE POT, YOU KNOW, KIND OF DISH. SO THAT MAKES IT NICE AS WELL. SO GOOD. AND AS THOSE ARE COOKING TANYA
REALLY QUICKLY TELL US ABOUT YOUR SHOW ON OWN IT’S CALLED
TANYA’S KITCHEN TABLE. YEAH. UM, IT’S REALLY FUN. I
MEAN, I GOT TO HAVE FRIENDS COME
AND SIT DOWN WITH ME. I’M COOKING SOME OF MY, UH,
USUAL SUSPECTS, UH, FAVORITES. AND THEN I HAVE ENDED WITH SOME
GREAT CONVERSATION AND, UM, WE DID SEVEN EPISODES ON OWN. HOPE TO DO MORE. THAT’S GREAT.
THAT’S GREAT. ALL RIGHT. SO, HOW DO YOU FINISH THIS OFF? OK. SO HERE IS SOME THAT’S FINISHED.
YOU SEE, EVERYTHING IS REALLY
COOKED DOWN. IT’S GORGEOUS. RIGHT? I THINK
IT’S BEAUTIFUL, BUT IT TASTES
GOOD. AND HERE’S A SERVING SUGGESTION.
I SAY I’M GOING TO HAVE IT WITH
A SUNNY SIDE UP EGG THAT I FLIPPED OVER. COULD YOU ADD BACON OR SAUSAGE
TOO IF YOU WANTED? I MEAN, YOU COULD, YOU KNOW, THE
WHOLE IDEA WAS TO BE A LITTLE
HEALTHIER, YOU KNOW, JANUARY, JANUARY. YEAH. DYLAN, I LOVE BACON WITH A FAVORITE HOT SAUCE, BACON SAUSAGE. I LOVE IT. WHATEVER YOU WANT. I WANT TO TALK ABOUT A COMFORT
DISH. THANK YOU SO MUCH. THANK YOU. OH, MY PLEASURE.
ABSOLUTELY. IF YOU WANT TO FIND GUYS, YOU GOT IT, GO TO OUR
WEBSITE FOR THIS RECIPE AT
TODAY.COM/FOOD. JOINING US NOW, AUTHOR, FOUNDER
OF FIT COOKED MEALS. KEVIN CURRY
IS HERE. ALWAYS GOOD TO HAVE YOU. THANK
YOU SO MUCH FOR HAVING ME. WHAT ARE WE MAKING THIS MORNING?
COOKING UP SOMETHING SPECIAL FOR
MAMA? THIS IS A BUDGET. OH AND JUST GO
AHEAD AND TELL THE PEOPLE. IT’S,
IT’S AMAZING THE PEOPLE. IT’S DELICIOUS. THERE’S
NO MEAT IN IT AND IT’S EASY AND IT TAKES YOU
BACK TO YOUR CHILDHOOD. OK. ABSOLUTELY. SO YOU START OUT WITH SOME
PORTOBELLO MUSHROOM CAPS AND THE
MOST IMPORTANT THING HERE IS YOU GOTTA GILL IT
BECAUSE IF YOU DON’T GILL IT, IT’S GONNA END UP BEING LIKE
BEING LIKE REALLY BLACK AFTER THAT, YOU’RE GONNA NICE UP. LOOKS LIKE THIS. YOU CAN ALSO ADD A SWAP JUST BY
SOME CHOPPED UP MUSHROOMS AS
WELL. IN GOES THE MUSHROOMS A LITTLE
BIT OF ONION. I’M GONNA ADD A SPRINKLE OF SALT
JUST TO SPRINKLE THE SWEETNESS, THE
SWEETNESS OF IT AND THEN SOME
GARLIC. BOOM, SAUTE THIS GOING UP, BOOM. SO MANY QUESTIONS ABOUT COOKING
WITH. SO WHAT, WHAT AM I DOING
HERE? WE’RE BRINGING THE KALE BUT
DON’T DO IT LIKE THAT. YOU DO THIS, YOU KNOW THE LONG WAY YOU
PUT THIS, YOU STRIP IT. OH LOOK AT THAT AND THEN YOU RIGHT OUT AND THEN JUST TEAR IT INTO
PIECES RIGHT INTO THIS BOWL. LOOK AT YOU, YOU’RE LIKE A KALE.
KALE SHOULD HAVE HAD YOU. GO AHEAD, GO AHEAD, GET
THAT. GET THAT. AND FOR THIS KALE HAS A REALLY GOOD FLAVOR
AND ALSO IT DOESN’T WILT DOWN
AND GET SLIMY, KIND OF LIKE SPINACH. MAYBE. WAIT. SO DO YOU EAT THESE OR NO?
YOU, NO, YOU TAKE THIS OUT AND THEN YOU CAN USE THEM FOR FERTILIZER
OR SOMETHING LIKE THAT IN YOUR
YARD IF YOU WANT TO. ALL RIGHT, NOW LET’S MAKE THE
SAUCE. SO THIS IS SOME SKIM RICOTTA AND WE’RE GONNA HAVE SOME STORE
BOUGHT. PESTO. GO AHEAD AND PUT
THAT IN SOME STORE BOUGHT. PESTO. YOU’RE GONNA ADD IN YOUR KALE
WHICH HAS BEEN STEAMING HERE. IT’S GONNA GET DOWN TO THIS. HOW LONG DO YOU COOK THAT FOR? THE KIDS CAN HELP WITH THIS
PART? THIS ENTIRE THING, YOU’RE GONNA COOK THIS DOWN FOR
ABOUT THREE OR FOUR MINUTES UNTIL IT GETS
REALLY SOFT, ISN’T IT? THERE’S NO MEAT IN THIS THING. IT TASTES
LIKE IT’S ALMOST HAS MEAT. OH, WAIT, WAIT, WAIT, PUT IN THE
REST OF IT. THE KALE, ALL OF IT. MUSHROOM. YES. THE KALE, THE MUSHROOMS. I MEAN, THIS IS SOME THYME AND
SOME OF OREGANO MIXES TOGETHER VERY WELL. NOW, IF YOU HAVE A PIPING BAG, YOU CAN ADD THIS STUFFING TO A
PIPING BAG OR JUST USE A ZIPLOC BAG? DO I JUST SQUIRT IT
IN THERE? ZIPLOC OR SPOON? OH, THAT’S GOOD. OH, GOOD. I
SEE. DON’T HOLD ON THAT. I’M NOT GOING THERE A LITTLE, IT’S A LITTLE ON THAT ONE. ALL RIGHT, EVERYBODY. LET’S MOVE
ON FROM THAT PART. AND THEN WHAT? YOU’RE GONNA ADD SOME, THIS DISH, YOU’RE GONNA ADD SOME MARINARA
TO THE BOTTOM AND THEN JUST PUT OUR STUFFED
SHELLS RIGHT ON TOP AND THEN A
LITTLE BIT MORE DRIZZLE OF SOME MARINARA. BOOM. TOP IT
OFF WITH SOME MOZZARELLA CHEESE. YOU’RE GONNA BAKE THIS IN THE
OVEN Y’ALL AND LOOK, IT COMES
OUT TO THIS. LET ME TELL YOU, ISN’T IT? UM IT’S ABOUT 1520 MINUTES. UM BUT GUESS WHAT? THIS ENTIRE MEAL IS
UNDER 20 BUCKS FOR ALL THE
INGREDIENTS AND MEAT AND MEAT AND THE SALAD AND DELICIOUS LIKE LASAGNA. WELCOME BACK UH THIS MORNING ON
TODAY FOOD, ONE OF OUR FAVORITES
KATIE LEE BEAGLE, RIGHT? SHE IS OUT WITH A
NEW COOKBOOK. IT’S NOT
COMPLICATED. ALL OF THE RECIPES. SIMPLE MADE WITH REAL
INGREDIENTS THAT YOU PROBABLY
ALREADY HAVE IN YOUR HOUSE. WHERE’S THE BABY? WHERE’S THE
BABY? YOU WANNA SEE THE BABY? IT’S ALL
ABOUT THE BABY, RIGHT? OH, WAIT OK. WHERE’S IRIS? OH, SAY HI BABY KATIE LEE. KATIE LEE. DO YOU JUST LOVE
BEING A MAMA? IT LOOKS LIKE YOU
WERE BORN FOR. I LOVE BEING THIS BABY’S MOM
MORE THAN ANYTHING IN THE WORLD. I MEAN, SHE’S JUST SO SWEET. AND
CUDDLY. SHE’S VERY WELL FED IF
YOU CAN’T TELL. AND WE SHOULD POINT OUT KATIE
LEE THAT SAYING KATIE KATIE LEE BEAGLE IS
NEW TO ALL OF US HERE AT THIS
SHOW. TELL US. THAT’S RIGHT. I, I AM NOW A
BEAGLE. UM I ADDED MY HUSBAND’S NAME
BECAUSE I THOUGHT OUR FAMILY SHOULD ALL HAVE THE
SAME LAST NAME. SO I’M, I, WELL, CONGRATULATIONS. THERE’S A FAMILY PHOTO, KATIE. YOU, YOU KNOW YOU GOT YOUR PHONE COOKBOOK HERE. YEAH, YOU CAN
HAND YOU WANNA HAND OFF YOUR
BABY. I’M GONNA GIVE HER TO GRANDMA. GRANDMA SITTING HERE. I, I WONDERED LIKE HOW YOU KIND
OF CAME, YOU KNOW, WHAT WAS THE,
YOU KNOW, LIKE THE MOTIVATION BEHIND
COOKBOOK NUMBER FOUR. BUT AS YOU’RE HOLDING THE BABY,
I MEAN, YOU MUST WANT TO DO LIKE
A BABY COOKBOOK TOO. I KNOW NEXT HAS TO BE BABY FOOD. BUT REALLY WITH THIS, I FELT
LIKE LIFE’S COMPLICATED ENOUGH. YOUR FOOD SHOULDN’T BE. I WANT TO MAKE RECIPES THAT ARE
EASY AND FAST WITH EVERYTHING
THAT I HAVE IN MY PANTRY. I’M NOT LOOKING FOR A LAUNDRY
LIST OF INGREDIENTS. SO THESE
ARE EASY. YOU CAN GET THEM ON YOUR TABLE
AND THEY TASTE GREAT AND YOU’RE
NOT GONNA MAKE TWO, YOU’RE GONNA MAKE TWO, PASTA
DISHES THAT ARE VEGETARIAN
FRIENDLY. OH, I LOVE THAT. BABY VEGETARIAN FRIENDLY, RIGHT?
YOU GUYS LIKE EATING A LITTLE
MEAT MEALS IN THERE IN YOUR HOUSE? YEAH, WE LIKE DOING OUR MEATLESS
MONDAYS. BUT WE ALSO LOVE OUR
BURGERS AND STEAKS. SO IT’S JUST ABOUT A BALANCE. SO I’VE GOT HERE FOR YOU JUST A
BIG OLD BOWL OF MUSHROOM
BOLOGNESE. IT’S A SUPER SIMPLE. UM WITH THIS, YOU JUST PUT A
VARIETY OF MUSHROOMS INTO A FOOD
PROCESSOR, SAUTE THEM UP WITH ONIONS AND
GARLIC AND TOMATO AND RED WINE
AND LET IT SIMMER AND IT’S SUPER YUMMY. IT’S A
GOOD ONE TO HAVE IN THE FRIDGE
AND JUST KIND OF GONE. NOW, I’M GONNA TAKE YOU OVER
HERE AND WE’RE GONNA MAKE A
SPINACH ARTICHOKE PASTA. SO THIS IS A GREAT CREAMY PASTA. THINK ABOUT SPINACH ARTICHOKE
DIP AND ADD PASTA TO IT AND MELTED
CHEESE. SO, WHAT COULD BE BAD
ABOUT THAT? SO I’M JUST GONNA ADD SOME OLIVE
OIL TO MY PAN. AND THIS IS A RECIPE THAT WAS
ACTUALLY MY HUSBAND RYAN’S IDEA WHEN WE WERE DOING QUARANTINE
BECAUSE IT WAS ALL STUFF THAT WE
HAD. SO I’VE GOT MY GARLIC GOING IN
THE PAN. I’M GONNA ADD TO IT. A CAN OF
ARTICHOKE HEARTS. AND THEN I’VE GOT SOME FROZEN
SPINACH THAT I THAWED AND SQUEEZED ALL THE
WATER OUT OF IT. YOU COULD ALSO USE FRESH, JUST
COOK IT DOWN. IT’S REALLY IMPORTANT TO SQUEEZE
THAT WATER OUT. AND I’VE GOT A LITTLE BIT OF
OREGANO OR ITALIAN SEASONING. YOU CAN
ADD A LITTLE PINCH OF CRUSHED
RED PEPPER TO IT TO GET A LITTLE BIT OF HEAT AND YOU JUST WANT TO LET THIS
COOK FOR A COUPLE OF MINUTES, LET THE FLAVORS BLOOM OF THAT
GARLIC AND THE SEASONING AND THEN TO THIS, I’M GONNA ADD
SOME CREAM CHEESE. SO THIS IS GONNA MAKE IT REALLY
RICH AND CREAMY. AND YOU CAN ALSO SUBSTITUTE A
LIGHT CREAM CHEESE IF YOU WANT
TO LIGHTEN THIS UP. OR YOU CAN PUT A LITTLE GREEK
YOGURT IN IT OR JUST GO FOR IT. THINK ABOUT, YOU KNOW WHAT
YOU’RE EATING AT ANOTHER MEAL. I’M GONNA ADD A LITTLE BIT OF
THE PASTA WATER TO IT. AND THIS HELPS THIN OUT THE SAUCE, BUT IT ALSO HELPS HOLD
EVERYTHING TOGETHER BECAUSE IT’S GOT THAT PASTA STARCH IN
THERE. WE’VE SEASONED OUR WATER SO THAT
IT HAS A NICE FLAVOR TO IT. AND THEN YOU ADD YOUR PASTA TO
IT. SO I’M USING A RIGATONI. PENNE WOULD WORK GREAT AS WELL
WHEN I’M DOING THESE PASTA
BAKES. I REALLY LIKE TO USE A SHORT
PASTA AND JUST HAVE THAT. OH, I LOVE IT. I LOVE IT. IRIS. YEAH. MOMMY. I’LL TAKE THAT. IT
WASN’T A BINKY IN HER MOUTH. IT
WAS A RIGATONI. YEAH. SHE’S MY KID. RIGHT. SHE LIKES
TO EAT. ALL RIGHT. SO YOU LET THAT COOK
TILL IT GETS NICE AND CREAMY TOP IT WITH CHEESE. I’VE GOT
JUST SHREDDED MOZZARELLA HERE. LIKE CAR CHEESE. WE’RE GONNA HAVE TO PUT THE REST ON THE WEBSITE. ALL RIGHT, KATIE LEE BEAGLE. WE
LOVE YOU. OH, WELL, LET’S LOOK AT IT. YOU
TAKE IT OUT OF THE OVEN. I’LL JUST DO THE SELL HERE WHILE
YOU DO IT TODAY.COM/FOOD. IF YOU
WANT TO ENJOY THAT. AND CONGRATS ON THE BOOK, KATIE,
IT’S NOT COMPLICATED. IT
CERTAINLY ISN’T. I APPRECIATE YOU ALL COMING UP, HODA AND JENNA. JENNA AND HODA. JUNIOR DAY, NEW YORK CITY. AND HARLEM IN PARTICULAR PLAYED
A VERY SIGNIFICANT ROLE IN DOCTOR KIM’S LIFE AND
LEGACY. AND THIS MORNING, WE ARE COOKING WITH AN AWARD
WINNING CHEF WHO OPENED HIS FIRST RESTAURANT
RIGHT HERE IN NEW YORK. YEAH, THAT’S RIGHT. JJ JOHNSON
CREATED FIELD TRIP IN 2019 TO BE A COMMUNITY DRIVEN RESTAURANT
THAT CELEBRATES CULTURE THROUGH THE SHARED EXPERIENCE OF
RICE. AND HE’S WITH US NOW FROM HIS
KITCHEN IN HARLEM JJ. GOOD
MORNING TO YOU. SO GREAT TO HAVE YOU THIS
MORNING. GOOD MORNING. EVERYBODY. HOW ARE
YOU? WE’RE DOING GREAT REALLY QUICKLY
BEFORE WE GET INTO WHAT YOU’RE
COOKING. TALK ABOUT HOW SPECIAL HARLEM IS
TO YOU AND THE SIGNIFICANCE UH BETWEEN HARLEM
UM AND DOCTOR KING HIMSELF. WELL, HARLEM HARLEM TO ME IS
TRULY SPECIAL. I OPENED MY FIRST
RESTAURANT THERE. PEOPLE WALK THROUGH THE DOOR
EVERY DAY. BUT WHEN YOU THINK ABOUT A
COMMUNITY UH THAT SUPPORTS EACH OTHER IS
HARLEM. AND THAT COMES FROM THE
TIME OF DR MARTIN LUTHER KING, MALCOLM X,
ALL THE GREAT LEADERS, ADAM
CLAYTON POWELL JUNIOR, EVERYBODY THAT CAME THROUGH. HARLEM REALLY PAVED THE WAY FOR
THE FUTURE. AND THEN THAT’S WHAT I’M TRYING
TO DO WITH FIELD TRIP IS OPEN
THOSE DOORS. WELCOME TO EVERYBODY AND, AND BUILD, YOU KNOW,
COMMUNITY BY COMMUNITY BUT, OR
RICE GRAIN BY RICE GRAIN, AS I CALL IT JJ. I, I UNDERSTAND THAT WHAT WE’RE
MAKING THIS MORNING IS SORT OF
A, A NOD TO WHAT DOCTOR KING MIGHT
HAVE ON SOME OF HIS JOURNEYS. UH, BACK IN THE FIFTIES AND
SIXTIES. WHAT ARE WE DOING? YEAH. SO I’M, I’M DOING SOME
OTHER STEAK. I, I JUST CAME OUT WITH A FOOD
PUBLICATION CALLED THE, THE
COOKOUT. AND WHAT WE DID WAS WE FOLLOWED
EVERYWHERE. MARTIN LUTHER KING
WENT AND WE FIGURED HOW, WHAT’S THE
BEST WAY TO FOLLOW HIM IS THROUGH FOOD. THAT’S HOW YOU
CAN LEARN ABOUT SOMEBODY IN
COMMUNITY. SO SMOTHERED STEAK AND GRITS WAS
SOMETHING THAT HE WOULD LOVE TO
EAT. AND THIS IS MY TAKE ON IT. SO YOU WANNA FIND A BEAUTIFUL
SIRLOIN? UM PUT THAT IN A, IN A, IN A
FREEZER BAG AND POUND IT. YOU CAN POUND IT WITH YOUR CAST
IRON PAN OR JUST YOUR HANDS AND THEN YOU TAKE IT OUT OF THE
FREEZER BAG AND YOU’RE GONNA DREDGE IT IN SOME FLOUR POWDER, GARLIC POWDER SMOKED CHILI, MIX THAT AROUND. OK? AND WE’RE GONNA JUST THROW YOUR
STEAK RIGHT IN THERE. AND THE REASON WHY YOU DO THIS
IS YOU WANNA GET THAT NICE CRUST
ON YOUR STEAK. IT’S BASICALLY LIKE FRYING THE
STEAK. I MEAN, THIS LOOKS DELICIOUS
ALREADY, WE’RE GONNA THROW THIS RIGHT
INTO OUR CAST IRON PAN. TURN IT UP AND LET THAT GO. AND JJ, YOU NEED THAT CLE AND RICE BECAUSE YOU GOTTA,
YOU GOTTA POUND IT OUT. IT’S
GOTTA BE HARD. YOU CAN’T DO THAT WITH EVERY CUT
OF, OF STEAK. YOU CAN’T DO THAT WITH EVERY CUT
OF STEAK. YOU WANT, YOU’RE TENDERIZING IT,
YOU’RE POUNDING IT, YOU’RE GETTING ALL THAT FLAVOR
IN THERE AND, AND YOU WANNA GET A NICE
CUT OF MEAT. I, I GOT A LITTLE
BIT OF GRASS FED DEEP. UH I TREATED MYSELF TO THAT. SO
I CUT SOME SLICE SOME ONIONS
HERE. I HAVE MY SHALLOTS AND MY GARLIC MIX. I HAVE SOME BEAUTIFUL CREMINI MUSHROOMS, RIGHT? SO
ONIONS, CREMINI MUSHROOMS AND EVERYTHING
THERE. AND WHAT YOU WANT TO DO IS YOU
WANT TO GET IT NICE AND GOLDEN
BROWN. THAT’S GONNA TAKE SOME TIME
ABOUT 4 TO 5 MINUTES. BUT OF COURSE, YOU KNOW, I’M AT
HOME, I’M IN HARLEM. I HAD TO
CHEAT A LITTLE BIT. SO I COOK MY STEAK A LITTLE BIT
HERE. SMELLS DELICIOUS. LOOK AT THAT NICE AND GOLDEN
BROWN. OK. SO NOW WHAT, SO LISTEN, IT’S A ONE POT DISH.
YOU’RE GONNA FLIP THIS OVER AND GET THAT GOING. YOU’LL THROW IN ALL YOUR
INGREDIENTS, DON’T DO IT LIKE
THIS, BUT YOU’LL THROW IT ALL IN RIGHT HERE AND YOU’LL GET THIS
BEAUTIFUL GRAIN. THAT’S WHEN YOU THROW IT IN, IT’S GONNA, IT’S GONNA GO,
YOU’RE GONNA SAUTE IT. DOWN AND YOU’RE GONNA GET THIS
BEAUTIFUL GRAVY. I HEARD THERE’S SOME RED WINE IN THERE. IS THAT RIGHT? YES. YOU’RE GONNA THROW IN, YOU’RE GONNA THROW IN YOUR
STEAK. YOU’RE GONNA LET THAT SIMMER.
NOW, IN THIS SAUCE THERE’S ALSO RED
WINE. THERE’S SOME CREAM, THERE’S SOME BEEF STOCK. NOW, WE
ALL KNOW CRAIG DOESN’T CARE FOR
WINE THAT MUCH. HE LIKES BOURBON SO YOU CAN
SUBSTITUTE THE WINE AND YOU GET THAT FLAVOR, WHICH WOULD BE
REALLY BEAUTIFUL. AND THEN FOR ME, IF I WAS, IF I WAS ABLE TO UH EAT WITH DR KING, I’M A BIG LOVER OF GRITS AND LOOK AT THESE GRITS HERE. I
DID SOME BEAUTIFUL CHEESY GRITS. I’VE BEEN COOKING THEM ALL
MORNING SINCE FIVE O’CLOCK IN
THE MORNING. WE’VE BEEN COOKING THESE GRITS
HERE IN MY HOUSE. MY KIDS HELPED ME SET UP THE SET
AND EVERYTHING. THEY WERE SO
EXCITED. THEY CAME HERE THIS MORNING TO
SET MY SETUP. SO JJ, WE JUST, WE JUST POPPED UP AT THE BOTTOM
OF THE SCREEN. A TODAY TIME
SAVER USE INSTANT GRITS. NO, ABSOLUTELY NOT. IF YOU DON’T KNOW WHAT YOU WANT THEM, YOU WANNA LET THEM COOK
LOW AND SLOW. THAT’S WHAT IT’S ABOUT. THAT’S
WHAT ALL THE FLAVOR IS. NOBODY
COOKING FOR. DR KING HAD INSTANT GRITS. THEY WERE THERE. THEY WERE EXCITED. ALL RIGHT, WE HAVE ABOUT ONE
MINUTE LEFT. LET’S HOW DO WE
FINISH IT OFF? JUST LAY THIS OUT RIGHT HERE.
LOOK AT ALL THAT CHEESE. I PUT
SOME CHEESE IN THERE, LAY THAT OUT. YOU’LL GRAB THE STEAK, STOP MY SPOON DROPPED, YOU GRAB
THE STEAK, PUT IT HERE. YOU’LL JUST THROW THIS. LOOK AT THAT. COME ON, EVERYBODY WHO UBER EAT. WE GOTTA GET THAT OVER HERE. NOW. WE GOTTA GO TO JJ. THANK YOU SO, SO MUCH. THIS
FOOD IS FANTASTIC, BY THE WAY. UH HUH. AND FOR THE RECIPES, IF YOU WANT
IT FOR YOURSELF, YOU CAN JUST
HEAD TO TODAY.COM/FOOD AND AGAIN, A FORMAL APOLOGY. NO INSTANT GRITS. YOU. WE ARE BACK WITH THE 3RD AND 4TH
HOURS OF TODAY. ONE OF OUR FAVORITE CHEFS IN THE
WORLD IS BACK TO GREAT ERICA. HIS NEW YORK CITY RESTAURANT.
THEY BE A DEAN HAS RECENTLY NAMED THE BEST
RESTAURANT IN THE WORLD BY THE CULINARY GUIDE L A LIST.
LET ME SAY THAT AGAIN. IT IS THE
BEST RESTAURANT IN THE WORLD. AND NEXT WEEK YOU’RE HEADING
BACK. THANK GOD TO GRAND CAYMAN
ISLAND. THEY’RE GONNA DO THAT AGAIN. IT’S SO MUCH FUN. THE RETURN OF
THE CAYMAN COOKOUT. IT’S A GREAT FOOD FESTIVAL
FEATURING SOME OF THE BEST CHEFS IN THE WORLD AND IN HONOR OF OUR
FRIEND MS SHANIA TWAIN BEING HERE, ERIC’S GONNA SHOW US A LITTLE
BIT ABOUT HOW TO MAKE A DELICIOUS AND EASY
VEGETARIAN MUSHROOM BOLOGNAISE. SO HERE WE GO. UH BONSOIR MONSIEUR, MADEMOISELLE. OK. LET’S GO BACK TO ENGLISH AND
COOK. OK, SO WE NEED TO UM TO SLICE A SHALLOT. SO SHALLOTS ARE ROUND AND
THEY’RE VERY DIFFICULT TO SLICE
IF YOU DON’T SPLIT THEM. AND THEN WITH A VERY
SHARP KNIFE, YOU GO LIKE THAT AND THEN YOU GO THIS WAY, THAT’S THE HARD PART LIKE THAT. AND AGAIN, THIS WAY AND THEN YOU SLICE LIKE THIS. JUST AN EASY WAY TO DICE. DO YOU
COOK A LOT? OH, YES. YOU SEE IT LIKE THAT. HOW ARE YOUR KNIFE
SKILLS? MY KNIFE SKILLS ARE
PRETTY GOOD. PRETTY GOOD. YOU HAVE A KNIFE? WE ARE ANYWAY, WE HAVE A LOT OF
SHALLOTS. WE ARE GOING TO START
TO COOK THE SHALLOTS. OH, YOU’RE GOING TO DO IT. GO
FOR IT. OK? DON’T CUT YOURSELF.
WE’RE GOING TO START TO SWEAT THE SHALLOTS THAT YOU HAVE
ON YOUR TABLE AND WE’RE ON A MEDIUM
HEAT, MEDIUM HEAT. WE’RE GOING TO LOWER THAN A MEDIUM AND THE
GARLIC AND WE’RE GOING TO LET IT COOK
SLOWLY. I WOULD USE A LARGER KNIFE.
THAT’S THE, I THINK YOU NEED A BIT OF
IMPROVEMENT, BUT IT’S OK. NOW, EVERYTHING I KNOW IN FRENCH IS
LIKE FIVE WORDS, RANDOM
SENTENCES. WE HAVE SOME BOTTOM MUSHROOM DE PARIS. IN FRENCH, YOU CAN USE
THE PROCESSOR. YES. WE ALL MUSHROOMS. I ALWAYS CHOP EVERYTHING BY
HAND. I’M, I’M NOT A GADGET
PERSON. WE HAVE FOUR MINUTES ON THE
SEGMENT. SO I KNOW. NO, THIS IS GOOD. THIS IS VERY, VERY
GOOD REASON YOUR MUSHROOM. THESE ARE MY FAVORITE MUSHROOMS.
I LOVE MATA. THEY’RE VERY MEATY. THEY’RE VERY
NICE, VERY GOOD FLAVOR. SO I’M
GONNA PUT THEM HERE, OF COURSE, WE COVER AND THEN WE’RE GONNA BLEND THOSE THINGS. IS THIS, IS, THIS, IS THIS READILY AVAILABLE LIKE
REGULAR MARKET FOR A BOLOGNESE? THAT MAKES SENSE. YOU CAN GET A MEATIER ONE. VERY. OH, IT DOES SMELL STEAK. YES, IT DOES. SO, WITH THE PEARLS IT’S
CHOPPING. IT’S NOT PUREE BECAUSE WE WANT A BIT OF
TEXTURE. RIGHT? AND YOU CAN SEE
I HAVE THE IT TO YOU, BUT I’LL SHOW IT TO
THE CAMERA TO EVERYBODY. THEN WE’RE GOING TO PUT THE
MUSHROOM ON TOP OF THE SHALLOTS AND THE GARLIC. YOU ALSO HAVE CALORIE GARLIC IS NOT IN THERE YET. YOU
GOT TO DO THE GARLIC, THE GARLIC LIKE THAT. I’LL GET MY SPANG, I’LL GO, THAT’S THREE MORE MINUTES IN
FRENCH SPANISH AND WE STIRRING UP. SO WHY ARE WE DOING THAT? AND WE MUST HAVE WINE? TELL ME
YOU’RE PUTTING WHITE WINE IN
HERE. SO WE’RE PUTTING A RED WINE, A BROWN UH YEAH. YEAH. MORE OF A BROWN. OK. YOU WANNA PUT THEM HERE? WHICH ONES? THESE ONES ARE? I JUST PUT MY GARLIC IN THERE. SO IT’S VERY EASY. WE’RE USING SALT. THAT WAS A LOT OF SALT. THE SALT HELPS TO RELEASE THE
WATER FROM THE MUSHROOM AS WELL. THEN THE RED WINE GOES WITH IT. YEAH. HOLD ON A
SECOND. I WOULD DO THAT TOO. IT DOES ALWAYS, WELL, IF YOU
REMOVE IT FROM THE HEAT YEAH. BY THE WAY, GIDDY UP, GIDDY UP. I KNOW. WELL, I’M GONNA SAY I HAVE A
QUESTION FOR YOU. OK. SO NORMALLY WHEN I’M DOING A
ROUX LIKE THIS, I LIKE TO GET THE MUSHROOMS
BEFORE I PUT THE WINE IN. I LIKE TO GET THEM ALMOST BROWN.
EVERYTHING A BIT BROWN, RIGHT? THANK YOU. YOU DO THAT IN 20 MORE FLAVOR. YOU DO IT AFTER IT’S I ALWAYS DO IT BEFORE I PUT THE
WINE BECAUSE THEN EVERYTHING AT THE
BOTTOM JUST COMES UP. THE WINE IS REDUCED ON THE SIDE,
THE MIN COOK. THEN YOU ADD YOUR WINE THAT’S
ALREADY REDUCED. OK? YES, THE WINE HAS BEEN REDUCED. NOW
WE’RE GOING TO PUT THE TO THE TOMATOES, BUT I’M LEARNING
BECAUSE YOU ARE THE BEST CHEF. WELL, SO NOW I HAVE TO REMEMBER
THIS BECAUSE THEN WE TAKE A LITTLE, WE ONLY GOT A LITTLE BIT. I WON’T SHARE A FORK. IS THAT
YOUR? NOW? I KNOW BETTER. SO I IT’S OK. WE’RE GONNA LET IT COOK
CHEF. DID YOU, DID YOU KNOW
THAT? UM MY WEDDING SONG WAS STILL THE ONE THAT WAS MY WEDDING SONG. OH MY WIFE IS GONNA START TO CRY.
OH MY GOD. I SEE A PICTURE OF THIS BY THE WAY. SO I’M FINISHING THE PLACE. THANKS TO S WE HAVE ANOTHER MINUTE. WE’RE
GOOD. LET’S KEEP GOING WITH THE
MUSHROOM BOLOGNESE. WE HAVE OUR TASTING TABLE OVER
HERE. JUST LOOK AT THAT EMPTY PLATE, THE CHEESE. YOU DON’T EVEN MISS THE BEEF. YOU DON’T? NO, YOU DON’T. IT’S
VERY MEATY MUSHROOM. IT’S GOOD. I’M GONNA PUT THEM HERE FOR NOW. YOU REALLY NEED, YOU’RE HOLDING YOUR OWN THERE
WITH CHEF ERIC REPAIR. THE MOST
FAMOUS CHEF. I DEFINITELY LOVE TO COOK AND
I’M EXPERIMENTING ALL THE TIME. NO, I JUST LOVE IT. IT’S ONE OF
MY ESCAPISM AGAIN. YOU’RE GONNA GO ON A 49
CITY TOUR STARTING IN SPOKANE,
ENDING IN THE UK. WILL YOU COOK AT ALL ON THE
TOUR? I WILL NOT, I’M ON A VERY STRICT DIET ON THE
TOUR. WHEN I’M TOURING, I DON’T
HAVE, YOU KNOW, UH TIME TO REALLY DO
ALL THAT. BUT COOKING IS WHEN I’M AT HOME LOOKING AT MY GIDDY UP, GO GET THE SONG, GIDDY UP. THE
ALBUM DROPS ON THE THIRD. WE’RE BACK WITH THE THIRD HOURS
AFTER THIS, SHANIA. THANK YOU. FOOD BECAUSE OUR GOOD FRIEND
SAMA DADDA IS HERE. DO YOU REMEMBER WHEN DO YOU
REMEMBER WHEN SAMA WORKED HERE? AND THEN SHE MADE IT BIG.
ANYWAY, SHE’S THE AUTHOR OF DADDA DADDA EATS. I LOVE TO COOK IT. ALSO, YOU GUYS KNOW HER FROM HER
STREAMING CHANNEL TODAY ALL DAY.
SHE’S GOT A SHOW. IT’S CALLED HOW TO EAT PLANTS.
IT PREMIERES TODAY TODAY IS THE DAY. SHOULD WE SHOW A SNEAK PEEK? LET’S SHOW IT. I’M SAMA DADA. I’M A COOKBOOK AUTHOR AND RECIPE
DEVELOPER IN THE PLANT BASED FOOD SCENE WHICH IS
BECOMING MORE INNOVATIVE EVERY
DAY. READY CHEERS. I’M ON A MISSION TO SEE HOW
START UPS RESTAURANTS AND CHEFS ARE CHANGING THE WAY WE
SEE AND EAT PLANTS. IT’S THE FUTURE OF FOOD. I DO. AM I? THIS IS CRAZY. IT’S LIKE THE
BEST FLORAL ARRANGEMENT I’VE
EVER SEEN IN MY LIFE. OK. HERE’S THE FUNNY THING ABOUT
SAMA. SAMA WAS PUTTING CHICKPEAS AND
BROWNIES BEFORE EVERYONE ELSE
WAS NOW EVERYBODY DOING IT YOUR SEASON THREE OF
YOUR SHOW AND YOU ACTUALLY KIND OF WENT OUTSIDE
THE KITCHEN YOU WERE EXPLORING. YEAH, HODA. THIS WAS LITERALLY MY DREAM. YOU GUYS HAVE FOLLOWED ME FOR SO
MANY YEARS AND I JUST, I LOVE
YOU GUYS SO MUCH. AND THIS SEASON I GET TO GO
OUTSIDE OF THE KITCHEN, WE EXPLORE REALLY COOL
INNOVATIVE CHEFS, RESTAURANTS, COMPANIES THAT ARE CHANGING THE
PLANT BASED WORLD AND IT’S JUST SO COOL TO BE ABLE TO
SEE. WERE YOU SURPRISED BY SOME OF
THE STUFF YOU LEARNED LIKE WHAT THEY’RE USING
INSTEAD OF MEAT? I WAS SHOCKED. I WAS LITERALLY
SHOCKED. ACTUALLY, SPEAKING OF BEING
SURPRISED, I WENT THIS FACTORY
IN BOULDER COLORADO. THEY ARE MAKING MEAT OUT OF
MUSHROOM ROOTS. AND I ACTUALLY BROUGHT SOME, I
GOT AN EXCLUSIVE FIRST LOOK
INSIDE THEIR FACTORY. YOU GUYS SHOULD GET AN EXCLUSIVE
FIRST TASTE. THESE ARE MUSHROOMS. YOU HAVE THE CRISPY CHICKEN
CUTLET AND I WANT YOU TO TASTE IT, CUT IT, IT’S MADE FROM MUSHROOMS MADE FROM ME. I JUST SAID TO TASTE LIKE CHICKEN. THAT’S REALLY TASTE IT. I DON’T HAVE IT BUT, BUT IT’S A REALLY YUMMY. IT’S LIKE THIS IS MADE OUT OF MUSHROOM ROOT. SO THESE KINDS OF THINGS,
IT’S CALLED MEATY. IT’S AMAZING. AND I WAS SO SHOCKED BY SO MANY
OF THE THINGS IN THIS SHOW. AND YOU GUYS KNOW, I LOVE TO
MAKE REALLY HEALTHY RECIPES,
EASY, MINIMAL INGREDIENTS. SO THESE KINDS OF THINGS REALLY WELL, LET’S GET TO THE TACOS BECAUSE WHAT IS THE OK FOR NOW, FOR THE
TACOS? WHAT IS THE MAIN INGREDIENT
YOU’RE GOING TO USE SINCE YOU’RE NOT GONNA USE
GROUND BEEF MUSHROOMS, MUSHROOMS TOO? OK. LET’S FIRST EPISODE OF THE SHOW IS ALL
ABOUT MUSHROOMS. I LOVE MUSHROOMS BECAUSE THEY’RE
REALLY NICE MEATY, DELICIOUS MEAT
REPLACEMENT. SO WE’VE GOT OUR OLIVE OIL IN
HERE, BY THE WAY, THIS IS REALLY
EASY TO MAKE. I LOVE MAKING THIS FOR LUNCH
DINNER. YEAH, YOU CAN ACTUALLY, YEAH,
I’M GONNA PUT YOU TO WORK. OK?
SO THIS IS JUST DICED. YEP. JUST DICED ONIONS. WE’VE
GOT SOME OLIVE OIL. THEN WE’RE GONNA GO IN WITH SOME
GARLIC ONCE THAT GETS NICE AND
GOLDEN BROWN. YOU GUYS FOLLOW ME ON INSTAGRAM.
YOU KNOW, I’M A SPICE GIRL. I
LOVE MY SPICE. SO I’VE GOT A LITTLE, YOU KNOW,
DAD TACO SEASONING VIBE OVER
HERE. WE’LL ADD THESE IN THERE. WE’VE
GOT SOME CAYENNE, WE’VE GOT SOME
GARLIC POWDER. HUMAN CORIANDER. YEAH, I AM GREAT AT THIS. ONCE THIS COOKS DOWN, WE’RE
GONNA ADD SOME SALT AND PEPPER. WE WANT THOSE SPICES TO BE NICE. I LOVE SPICE. I’M NOT AFRAID OF SOME SPICE AND MUSHROOMS ARE REALLY NICE AND
ABSORBENT OF A LOT OF FLAVOR. SO THAT’S WHY IT’S NICE TO ADD
SOME SPICE. IT REALLY GETS ALL
THAT FLAVOR IN THERE. SO YOU COOKED IT. THEY’RE, THEY’RE GORGEOUS. NOW, HERE’S
HOW WE ACHIEVE THAT MEATY VIBE.
RIGHT? WE’RE JUST GONNA CUT OUR
MUSHROOMS, WE’RE GONNA DICE THEM
REALLY, REALLY FINELY KIND OF TO ACHIEVE
THIS GROUND MEAT TEXTURE. WAS THIS OR NOT? NO, THESE ARE NOT COOKED,
THEY’RE REALLY FINELY. SO WE’RE GONNA
ADD THOSE IN THERE AND THEN
MUSHROOM PORTOBELLO MUSHROOMS. SO THOSE ARE REALLY NICE AND STEAK. YEAH. SO THEY’VE GOT THAT MEATY
TEXTURE. WHAT DO YOU GUYS THINK?
DO YOU LIKE IT? I LIKE IT. YEAH. IT’S A BIT SPICY. MAYBE
TOO EARLY FOR, I LIKE IT. HOW LONG DO YOU COOK THIS ENTIRE
MIXTURE? YOU WANT THIS TO BE REALLY NICE
AND GOLDEN BROWN. SO 20 TO 30 MINUTES YOU CAN JUST
LEAVE IT. YEAH. YOU WANT TO KEEP
IT NICE AND GOLDEN. AND THEN YOU CAN ADD YOUR
FAVORITE ACCOUTERMENTS. YOU CAN HAVE SOME POTTO, SOME LIME, SOME LETTUCE,
JALAPENO. UM, ALL THESE. YEAH. AND ALSO THAT THING, I DON, I DON’T HAVE THE CHICKEN. WHAT ELSE ARE THEY MAKING OUT OF
THE MUSHROOMS THERE BESIDES THE ALLS? YEAH. ALL FOR MUSHROOM ROOTS. THAT N, NO, THIS IS WHAT YOU CAN EXPECT
ON THE SHOW STUFF. MUSHROOM IS THAT IT’S MUSHROOM ROOT. IT’S LIKE
THE ROOT. IT’S CALLED MYCELIUM. IT’S LIKE THE ROOT OF THE
MUSHROOM. AND OK, LET ME TRY THE TACO. IT’S LIKE A FULL TASTE. THIS IS SO FUN. SO I’M REALLY EXCITED TO BE LIKE OUT ON THE
ROAD. I’M SO EXCITED. IT WAS SUCH A DREAM TO BE ABLE
TO ACTUALLY SEE WHAT OTHER PEOPLE ARE DOING
IN THIS SPACE. I’VE BEEN DOING THIS FOR SO
LONG. SO IT’S JUST COOL TO EXPLORE AND HIGHLIGHT REALLY AWESOME
INNOVATORS AND THE LOVE AND PEOPLE REALLY ARE TRYING TO GO
PLANT BASED AT LEAST A COUPLE
TIMES A WEEK. AND, YEAH. YEAH, EXACTLY. IT’S
JUST AN EASY SWAP. YOU KNOW, YOU’RE OFTEN RUNNING. CONGRATULATIONS ON SEASON THREE. TO FIND SAMA’S RECIPE, YOU CAN GO TO
TODAY.COM/FOOD. CATCH THE
PREMIERE OF HOW TO EAT PLANTS ON OUR STREAMING CHANNEL TODAY
ALL DAY. COMING UP. THAT’S AT 11
A.M. THANK YOU, SAMA. OK. A LOT OF, YOU PROBABLY WENT
APPLE PICKING OVER THE WEEKEND. AND IF YOU’RE THINKING, WHAT AM
I GONNA DO WITH ALL OF THIS
FRUIT? I’M SURE YOU ARE SO MANY APPLES.
WE’VE GOT SOME IDEA. JET TILA IS HERE LEADING OUR MASTER
CLASS MONDAY TO TEACH US ALL ABOUT THE DIFFERENT
VARIETIES OF APPLES. THE BEST WAY TO USE THEM. HI,
JET. HEY, WHAT’S HAPPENING IN, UH,
SAVANNAH OR, UH, JANET HORSE BOB. ANYWAY, THAT’D BE REALLY BAD. EXACTLY. SHE’S KNOWN AS BOB. BOB. YOU CAN CALLS HER BOB. YEAH. JUST. EXACTLY. WELL, IT’S THAT TIME OF
YEAR, RIGHT? IT’S APPLE TIME. OCTOBER KIND OF ALL THE WAY INTO JANUARY. UH, YOU PROBABLY WANT
TO PICK APPLE JUICE, SAW SOME AT
THE STORE. I JUST WANT TO TAKE YOU THROUGH
THEM ON WHICH ONES TO EAT, WHICH
ONES TO COOK WITH? WHICH ONES CAN KIND OF DO BOTH? CAN, WE JUST CAN, WE CUT AND PEEL FIRST
BECAUSE WE DON’T KNOW HOW TO DO
THAT. LET’S DO THAT. EVERYONE SHOULD
HAVE ONE, A PEELER. MANY DIFFERENT KINDS. I KIND OF
LIKE THE KINDS THAT HAVE A
LITTLE SERRATION ON THEM. SO, HERE’S A LITTLE BIT OF
SERRATION. SO I’M NOT DOING ANYTHING FANCY. YOU KNOW, IT’S LIKE A GAME FOR
ME. RIGHT. I TRY TO DO. NO, IT’S NOT. OH, YOU GOT A
BRUISER ON THAT ONE? AND YOU DIDN’T TAKE THE STICKER
OFF? I LIKE THAT. YOU DIDN’T
WASTE TIME. YOU’RE JUST GOING STRAIGHT IN. WHAT DO YOU DO? IF YOU GET A BRUISE, THE APPLE
LIKE THAT, YOU BAKE IT, YOU KNOW
WHAT YOU DO? YOU BAKE IT VERY GOOD OR YOU
JUST CUT IT OFF, YOU TAKE A
LITTLE PIECE OF JUST LIKE THAT AND IT’S GONE.
RIGHT. AND IT’S LIKE A GAME. I TRY TO MAKE SURE I GET ALL,
YOU KNOW, GET IT ALL IN ONE AND,
YOU KNOW, THEN MY KIDS CAN ANYWAY, WE COMPOST THAT. UM SO THAT’S HOW I CUT AND PEEL
ANOTHER TIP I HAVE FOR YOU IS,
UM, THE WAY I GET THE MOST OUT OF AN
APPLE IS UH, I’LL PEEL IT, I’LL CUT IT IN HALF AND CHECK
OUT. HERE’S A REALLY GOOD TIP. I TAKE
A TEASPOON. UH AND I’LL ACTUALLY USE THE
TEASPOON TO REMOVE THE CORE AND THE WAY. BUT LOOK AT THAT, CHECK IT OUT AND I
GET THE MOST AMOUNT OF APPLE THAT WAY IN OUR STUDIO. SOMEBODY THAT
VERY RARELY ANTHONY WAS THAT YOU OVER THERE?
I ACTUALLY IMPRESSED SOMEONE IN
THERE. I’LL CUT THIS TWO WAYS TODAY. SO WE’RE GOING TO DO, I’M
ACTUALLY, I’VE MADE A APPLE COMPO KIND OF
A WARM CINNAMON BROWN SUGAR
APPLES THAT WOULD GO OVER A DUTCH BABY AND
THEN WE MADE A SAVORY SITUATION, MAKING A LITTLE BIT OF STUFFING
FOR AN APPLE ROULADE. BUT I THINK WE SHOULD TALK ABOUT
TASTING APPLES. UM, SO I BREAK THEM DOWN INTO
TWO GENERAL CATEGORIES. UH, TART AND CRISP IS GOOD FOR
COOKING. AND YOU HAVE A HONEY
CRISP, NOT 100 BUT YOU HAVE A GRANNY
SMITH THERE AND THAT’S GRANNY IS WHAT WE SHOULD COOK
WITH. RIGHT? I WANT YOU TO COOK WITH THESE
AND LOOK, I MEAN, LOOK, I DON’T WANT TO TELL PEOPLE WHAT
TO DO. IF YOU LOVE TART, THEN YOU DO
IT. BUT I COOK WITH GRANNY. THIS IS THE BEST COOKING APPLE
REALLY CRISP, RIGHT? REALLY
TIGHT. UM AND THEN NEXT TO YOU, YOU’LL PROBABLY HAVE A HONEY
HONEY CRISP OR A RED DELICIOUS GRANNY SMITH TIGHT TART, UH RED,
DELICIOUS KIND OF MEALY, GOOD
FOR SNACKING, SNACKING APPLE AND IN BETWEEN
THERE’S A FUJI AND AND THERE’S SO MANY NEW
VARIETIES OUT THERE. UM SO, SO, SO THAT’S A GALA IS ONE OF THE NUMBER OF
TOP FIVE APPLES IN THE WORLD. THAT’S KIND OF GOOD TO GO BOTH
WAYS LIKE A HONEY CRISP BUT ALSO GOOD FOR SNACKING. UM YOU KNOW WHAT WE WE KIND OF
JUST TAKE THE IN APPLES JET IS APPLE INFO.COM. WE KIND OF JUST GO BY SALES INFORMATION AND
THEY ALSO COME IN THESE LITTLE
ONES. I PUT THESE IN MY KIDS’ LUNCH
BOX EVERY DAY. SO YOU HAVE A SNACKING, A BIG
SIZE AND A LITTLE SIZE. UM, SO, SO YEAH, ANOTHER THING YOU CAN
DO IS YOU TAKE THE APPLES, YOU COOK THEM DOWN AND LOOK WHAT
I MADE. I MADE A PORK ROULADE HERE. AND
WHAT I’VE DONE IS I LOVE APPLES
AND PORK. SO I’VE TAKEN THE APPLES, I’VE TAKEN
CRANBERRIES, SOME, SOME DRESSING
THERE AND I’M SURE HOW THAT WORKS. SO, HERE’S THE
PIECE OF PORK LOIN. YOU TAKE THE PORK LOIN AND
HERE’S THE DRESSING THAT I MADE AND YOU BASICALLY EITHER CUT, CUT THE PORK LOIN INTO A SHEET
OR YOU CAN ACTUALLY JUST USE A
MALLET. IF THAT’S EASIER FOR YOU. YOU
WANT TO LEAVE A LITTLE ROOM ON
THE EDGE. AND ALL WE’RE GOING TO DO IS I
LIKE TO USE PARCHMENT PAPER. SO I DON’T REALLY HAVE TO BE
MAKING TOO MUCH CONTACT AND
LOOK, I’M JUST LIFTING AND ROLLING, LIFTING AND ROLLING AND I
HAVEN’T EVEN TOUCHED THE PORK,
CHECK THAT OUT. SO YOU TIE THAT, YOU TIE THAT WITH A LITTLE BIT
OF BUTCHER WINE. UM I BROWN IR IT’S REALLY NOT THAT HARD. THE
NICE THING. AND THEN YOU MAKE
ONE OF THOSE SITUATIONS. UM ANOTHER REALLY FUN UH DEAL IS I ACTUALLY TAKE THE
APPLES AND I CUT THEM BIGGER AND
THEN JUST BUTTER, THE BUTTER AND BROWN SUGAR AND
CINNAMON MAKES IT REALLY MORE
DELICIOUS. I LOVE THE BABY TOO. OH, AND YOU NEVER HAD A DUTCH BABY? YEAH, I LOVE A DUTCH BABY. IT’S
JUST LIKE A LARGE PANCAKE. SO
TAKE YOUR DUTCH BABY. IT BASICALLY POOPS UP IN THE
OVEN REALLY BIG. AND THEN I’M GONNA TAKE THE
APPLE. LOOK AT THAT. LOOK AT THE
APPLE, THE WARM APPLE THAT YOU HAD ME WITH DUTCH BABY YET. THIS LOOKS SO DELICIOUS. AND THEN UH YOU KNOW WHAT, HOW
YOU FINISH IS ALWAYS REALLY
IMPORTANT. SO A TON POWDERED SUGAR ICE CREAM WHIPPED
CREAM. UM THERE IT IS. GO OUT PICK APPLES, EAT APPLES, FIND A NEW VARIETY EVERY DAY AND
THEN PLAY WITH IT AND EAT IT. THANK YOU SO MUCH. THIS MORNING OF TODAY. FOOD,
QUICK AND EASY COOKING IS THE
NAME OF THE GAME. MARK BITMAN IS THE BEST SELLING
AUTHOR OF OVER 30 COOKBOOKS. AND NOW HE’S OUT WITH A REVISED
VERSION OF HOW TO COOK EVERYTHING FAST WITH
ALL THE RECIPES, THE BOOK WHICH EVERYBODY’S
RAVING ABOUT, BY THE WAY, YOU’RE MY FAVORITE HOST. WHAT
CAN I SAY? YAY? OK, DROP BISCUITS. YOU THINK THEY’RE HARD. MOST
PEOPLE DO. THEY’RE NOT, I MEAN DOUGH AND
ALL. THAT’S A LOT, RIGHT? SO DOUGH IS FLOUR AND BAKING
POWDER AND BAKING SODA AND SALT
AND PEPPER. YOU NEED CHILLED BUTTER. UM, CHECK, CHECK AND CHECK IT COULD BE FROZEN
EVEN REALLY. AND UM, YOU JUST WANNA, YOU JUST WANNA USE THE REGULAR
STEEL BLADE. SHE’S LIKE WHICH BLADE ARE YOU
USING? I’M OVER HERE LIKE, OK,
JUST PUSH ON KIND OF CHOP THAT UP AND THEN YOU PUT BUTTER, MILK I MEAN, YOU COULD DO THIS BY
HAND BUT WE ARE TRYING TO TALK
EASY, RIGHT? SO ACTUALLY HAVE ONE. YOU DON’T HAVE ONE OF THOSE. NO, I’M PROUD OF
MYSELF. I HAVE ONE AND THEN YOU
DO THIS UNTIL IT LOOKS LIKE THIS. OK? AND THEN YOU CAN USE AN ICE CREAM SCOOP.
YOU CAN USE TWO SPOONS TO SHAPE
THESE. BUT I DO THIS. YOU DON’T HAVE TO ROLL IT OUT. THAT’S WHY THEY’RE CALLED DROP
BISCUITS WAS, YOU KNOW, YOU KNOW, DROP BISCUITS AND YOU WANNA KEEP
THEM SMALL BECAUSE THEY COOK FASTER AND THEN THEY STAY BEAUTIFULLY
CRISP LIKE THIS ON THE OUTSIDE. THIS IS JUST A MIXTURE OF
MUSTARD AND JAM, APRICOT, JAM, CHUTNEY JAM. AND THEN YOU GET THIS IS THAT, I MEAN, THEY’RE RAVING. IS THAT A THING? MUSTARD AND
JAM? IT’S A THING THAT ANY KIND OF HAM OR NO? WELL, ANY KIND OF GOOD HAM. OK. SO NOW WE’RE GONNA MOVE ON TO
THE NEXT THING, I’M GONNA TRY THIS WHILE YOU
START ON THAT. SO THE NEXT ONE, APPLE GOOD, YOU EAT A BISCUIT SO GOOD WHEN YOU SMACK SOMEBODY’S ARM, RIGHT? SO THIS IS DICED APPLES. I LIKE
TO LEAVE THE SKINS ON ACTUALLY.
BUT THESE ARE OFF. BUT, BUT UH HONEY CRISP AND
GOLDEN DELICIOUS, BUT THEY CAN
BE ANY MIXTURE AND YOU’RE GONNA SAUTE THOSE. SO
THE IDEA OF THIS IS, IT’S AN APPLE CRISP IN TWO PANS. SO
MUCH EASIER AND FASTER WHILE THAT’S COOKING. YOU ADD A
LITTLE WATER SO IT DOESN’T BURN AND THAT’S IT. RIGHT. WHILE THAT’S COOKING, WE
MAKE LIKE AN APPLE CRISP
TOPPING. HOW DO WE DO THAT? SO THAT’S, LET’S DO IT IN THE
RIGHT ORDER. OATS. THIS IS A FAIR AMOUNT OF BUTTER OATS. IT’S NOT LOW FAT WALNUT COCONUT. THAT’S WHAT IT IS. BROWN SUGAR. YOU GUYS DIDN’T
SEE THE TASTE OF COCONUT IN
THERE. WE’LL HAVE ANOTHER BISCUIT. THIS IS, WHAT IS THAT? CINNAMON AND GOT THAT ONE A LITTLE BIT AND THEN JUST COOK THAT UNTIL IT’S CRISP UNTIL
IT’S LIKE THAT. THAT’S BASICALLY GRANOLA, RIGHT?
I BET YOU THIS BY ITSELF IS
DELIGHTFUL. I BET IT IS. I’M SURE HE HAS. THIS IS DANGEROUS BEFORE I EVEN
GET TO THE APPLE ON TOP. THAT’S
THE PROBLEM. I MAKE AN APPLE CRISP AND I JUST
EAT ALL THIS IS. YEAH. YOU KNOW, WE’RE GONNA,
WE’RE GONNA EAT THIS AFTERWARDS.
SO WE GOTTA DO THIS UNTIL YOU WIND UP WITH SOMETHING
THAT LOOKS LIKE THIS OR SOMETHING THAT LOOKS LIKE
THIS. AND UM IT’S YOUR SHOW. YOU KNOW HOW LONG DO YOU UM DO THAT? THIS IS LIKE FIVE MINUTES.
SEVEN. YEAH. YEAH, WE’RE GONNA COOK THIS. YOU GOT
30. THIS IS WHY YOU HAVE 30. DO YOU KNOW WHAT WOULD GO SO
WELL WITH THAT CUP OF COFFEE
YOU’RE HAVING RIGHT NOW. I KNOW I KNOW A BREAKFAST. NO, A SLICE OF WARM BUTTERY APPLE IS NOTHING MORE CLASSIC OR
COMFORTING THIS TIME OF YEAR. SO
WE ASKED MAYA CAMILLE BROUSSARD. SHE’S THE OWNER OF
JUSTICE OF THE PIES TO SHARE HER
BEST PIE MAKING TIPS. TAKE A LOOK. WE HAVE THREE CUPS OF FLOUR, SOME GREEN, SOME KOSHER SALT AND WE 16 TABLESPOONS OF REALLY, REALLY
COLD AS SALTED BUTTER. AND WE’RE
GONNA CUT INTO THE FLOWER. WHAT YOU WANT TO SEE IS PEA SIZE
SHAPE PIECES OF BUTTER AND THAT BUTTER IS GOING TO
STEAM INTO THE CRUST AND POP UP AND THAT’S GONNA MAKE
IT FLAKY. I ALWAYS START OFF WITH A LITTLE
BIT OF WATER AND THEN I ADD AS I
GO ALONG. ALL RIGHT. SO ONCE ALL OF THAT
COMES TOGETHER, ESSENTIALLY CREATE A DISK AND THE DISK IS ABOUT 13 OUNCES. YOU’RE GONNA WRAP IT IN A
PLASTIC WRAP AND PUT IT IN THE
FRIDGE TO CHILL FOR 1 TO 2
HOURS. JUST A LITTLE BIT OF FLOUR ON
TOP. ROLL AWAY FROM YOUR BODY, LIFT IT UP AND ROLL AWAY AND THEN YOU’RE GOING TO TURN IT WHEN YOU LIFT IT UP AND TURN IT
AND ROLL AWAY FROM THE BODY. YOU’RE MAKING SURE THAT THE
CRUST DOESN’T STICK TO THE
COUNTER, TOP SURFACE. NOW, WE’VE GOT TO MAKE THE
APPLES. SO I HAVE ABOUT SIX OR
SEVEN APPLES THAT I’VE SLICED UH POURED AND PEELED. WE’RE
GONNA PUT IN A CINNAMON GINGER
IN THAT BAG GRAVY LIKE YOUR SUGAR T LIGHT BROWN SUGAR OF. AND THEN I’M GONNA RIP THAT IN
WITH MY FINGERS OR YOU CAN USE A SILICA ACT LAB FOR A VERY MARSH. THEN I’M GOING TO ADD IN SOME
LEMON JUICE. I’M GOING TO TAKE ONE TABLESPOON OF BUTTER, PUT IT INTO MY SAUCE PAN AND THEN I CUT THE APPLES UNTIL
THEY ARE PORK TENDER. SO WE HAVE OUR PIE SHELL THAT IS LINED WITH ONE DISH OF, I’M GOING TO MAKE THE APPLE PIE FILLING AND WE’RE JUST GOING TO SIMPLY PUT IT INTO THE HIGH SHELL. NOW, I’VE GOT MY CRUST THAT I
ROLLED OUT EARLIER AND I AM JUST GOING TO SIMPLY ROLL THAT ON TOP OF THE HIGH
CRUST. SEE HOW EASY THAT WAS. THEN WE’RE GONNA TAKE THE EDGES
AND WE’RE GOING TO ROLL AND TUCK ROLL AND THEN I TAKE MY FINGER AND
I’M GOING TO PUSH LIKE THIS. SO
PUSH THE CRYPT TH CRUST, THEN I’M GOING TO TAKE A KNIFE AND I’M GOING TO CUT
SOME MINT ON TOP OF THE PIE
CRUST. IT’S A VERY IMPORTANT STEP
BECAUSE YOUR PIE CRUST BECAUSE OF THE
BUTTER IS MORE TO UH RELEASE THE SPEED. SO
THAT’S A VERY IMPORTANT STEP. BUT THIS IS MY FAVORITE STEP
THAT I LOVE TO DO, WHICH IS THE
LAST STEP BEFORE I POP INTO, I HAVE UH ONE EGG AND THEN I’M
GOING TO HAVE ONE TABLESPOON OF
WATER AND THEN I DO A EGG WASH. SO ONCE I’VE DONE THE EGG WASH,
I AM GOING TO PLACE IT ON A BABY
SHEET AND PUT IT IN THE CENTRAL RACK
OF THE OVEN. ANOTHER TIP IS THAT I REALLY
DON’T WANT YOU TO MISS IS TO
PLACE IT ON A BABY SHEET SO YOU CAN CATCH
ALL OF THE JUICY JUICES THAT MAY
FALL. I DON’T LIKE TO CLEAN MY OVEN.
SO I MUCH RATHER CLEAN A BABY
SHEET THAN TO CLEAN MY OVEN. SO I HAVE A BEAUTIFUL, A WASH PIE. AND THEN CAN I TAKE IT OUT OF
THE OVEN? LITTLE GOLDEN, DELICIOUS, GOLDEN
BROWN APPLE PIE THE BEST YOU EVER? WELL, I JUST ATE A WHOLE APPLE
PIE BEFORE 1054 AT MAYA WORTH EVERY CALORIE TO GET
MAYA’S RECIPE. HEAD TO
TODAY.COM/FOOD. WE’LL BE BACK RIGHT AFTER THIS
DELICIOUS SO WE’RE GONNA CELEBRATE THIS
MORNING WITH TWO DELICIOUS APPLE TREATS THE
SUPERFOOD FRIDAY TODAY. NUTRITION AND HEALTH EXPERT JOY
BAUER IS GONNA SHOW US HOW TO MAKE APPLE FRITTERS AND ALSO A
FUN SPIN ON CARAMEL APPLES. JOY. ALWAYS GOOD TO SEE YOU TAKE IT
AWAY. HEY GUYS FIRST, LET ME SAY I
LOVE APPLES SO MUCH. THEY’RE CRISPY ON THE OUTSIDE,
JUICY ON THE INSIDE. DEPENDING UPON WHAT VARIETY YOU
HAVE. THEY BRING ALL SORTS OF
DIFFERENT FLAVOR PROFILES,
RIGHT? AND THEY’RE LOADED WITH
NUTRITION. SO WE’RE GONNA START
WITH A HEALTH FIVE VERSION OF APPLE FRITTERS
AND I’M HOLDING AN APPLE HERE. THE FIRST THING YOU DO IS YOU’RE
GONNA CORE IT RIGHT DOWN THE MIDDLE, TURN IT
SIDEWAYS AND WE’RE GOING TO
SLICE IT INTO THIN, I WOULD SAY ABOUT AN EIGHTH OF
AN INCH PIECES OR CIRCLES. LET ME SHOW YOU WHAT THIS LOOKS
LIKE JUST LIKE THIS. AND SO HERE I HAVE A PANCAKE BATTER AND SO I’M USING A WHOLE GRAIN,
BUT YOU CAN USE ANY KIND THAT
YOU HAVE IN THE HOUSE. AND SO I’M GONNA DIP IT RIGHT IN FLIPS, RIGHT AND OH MY GOODNESS. HOLD ON A
MINUTE. I GOTTA GET ANOTHER
PIECE. HERE IS JUST LIKE US JOY BAUER MESSES UP. AND SO ALL YOU’RE GONNA DO IS PUT IT
RIGHT IN A HEATED SKILLET AND YOU LET THEM SIT FOR ABOUT
TWO MINUTES ON EACH SIDE AND YOU
HAVE TWO OPTIONS HERE. YOU CAN EITHER MAKE, I’M GONNA
SHOW YOU. I HAVE, I HAVE A
SKILLET RIGHT OVER HERE. YOU COULD MAKE PANCAKE LIKE
PIECES. YOU COULD SEE THE, THE APPLE
PEEKING THROUGH OVER HERE OR IF YOU WANNA POKE THE WHOLE OF
THE APPLE, YOU CAN MAKE IT MORE SO LIKE A
LITTLE APPLE RING. AND NOW AFTER THEY’RE ALL DONE, I’M GONNA BRING YOU OVER TO MY
ISLAND BECAUSE I’M GOING TO SHOW
YOU HOW TO PUT THE ICING ON THE CAKE OR I
SHOULD SAY THE ICING ON THE
FRITTER. YES. DOES IT WHEN YOU DO IT? TWO MINUTES ON
EACH SIDE, THE APPLE STILL COOKS
ENOUGH. YES. AND THIS IS WHAT I WOULD
TELL YOU. AND THAT’S A GREAT POINT,
CHANEL, IF YOU TAKE A BITE AND YOU FIND
THAT THE APPLE IS A LITTLE BIT
TOO FIRM, JUST LAY THEM OUT ON A PLATE AND
PUT IT IN THE MICROWAVE FOR
ABOUT 30 TO 60 SECONDS. BECAUSE IDEALLY WHAT YOU WANT TO
GET IS THIS DOUGHY GOODNESS ON THE OUTSIDE
AND A GUSHY SAUCE, SWEET APPLE ON THE INSIDE. YEAH. AND THAT’S WHAT THEY LOOK
LIKE. SO NOW I TAKE A LITTLE BIT OF MELTED
BUTTER AND ALL I’M GONNA DO IS SPREAD
IT ON THE TOP AND A LITTLE BIT
OF SUGAR OR YOU CAN USE SUGAR SUBSTITUTE IF
YOU WANT TO PULL BACK IN A LITTLE BIT OF
GROUND CINNAMON AND THAT’S IT. GUYS, YOU MAKE,
IT MAKES A GREAT BIG BUNCH AND
IT’S REALLY DELICIOUS. I HOPE EVERYBODY LOVES THAT. YOU ALSO HAVE YOUR OWN TAKE ON
AND I’M NOT SURPRISED. CARAMEL
APPLES. YOU MAKE A CARAMEL SAUCE AT
HOME. I AM SO EXCITED ABOUT THIS
RECIPE AND IT’S A CARAMEL SAUCE YOU COULD FEEL REALLY GOOD ABOUT
BECAUSE I CLEVERLY USE DATES. I’M TAKING DATES WHICH HAVE
NATURAL SWEETNESS. YOU PUT THEM
INTO THE BLENDER. THERE’S NO COOL SYRUP IN THIS AND YOU DON’T NEED
THE STOVE EITHER WHICH MAKES ME
VERY EXCITED. SO I ADD A CUP OF BOILING WATER.
AND WHAT THAT’S GONNA DO IS
SOFTEN UP THE DATES. YOU LET IT SIT FOR ABOUT 15
MINUTES AGAIN. IT’S GOING TO MAKE THE DATES
MUCH EASIER TO BLEND. THEN YOU REMOVE ABOUT HALF A CUP
OF WATER. IT DOESN’T HAVE TO BE
AN EXACT SCIENCE. JUST SOME WATER AND I PUT IN
SOME MAPLE SYRUP A LITTLE BIT, OOPS, A LITTLE BIT OF EXTRACT JUST ABOUT ONE TEASPOON.
AND THEN THIS IS REALLY NICE. IF
YOU COULD FIND IT. THIS IS JUST MAPLE EXTRACT OR
MAPLE FLAVOR. YOU WHIRL THIS UP. I’M JUST GOING TO SHOW YOU WHAT
THIS LOOKS LIKE. THIS IS CARAMEL
SAUCE. THIS IS CARAMEL SAUCE AND NOW
WE’RE MAKING SHEET PAN, CARAMEL APPLES BECAUSE WE’RE
GONNA TAKE THIS OVER THE TOP. SO THIS IS WHAT IT LOOKS LIKE
WHEN IT’S DONE. BUT YOU TAKE YOU LIKE APPLE SLICES UP AND THEN ALL YOU
DO IS YOU PUT THE CARAMEL SAUCE OVER THE TOP
AND ALL SORTS OF TOPPINGS, CHOCOLATE CHIPS. MELTY CHOCOLATE. LOOK, I HAVE
COCONUT IN THE MIDDLE. YOU COULD
DO WALNUTS PECANS. I MEAN, IT’S A PARTY. IT LOOKS DELIGHT. IT’S THE PARTY. THANK YOU, JOY FOR THE REST OF IT. BYE GUYS. HAVE A GREAT WEEKEND. AS ALWAYS. IT’S TODAY.COM/ALEJANDRA RAMOS
IS HERE WITH COMFORT FOODS TOO AS IT GETS COLD. THIS MUSHROOM
KIND OF FREAKS ME KIND OF FUN. RIGHT? I IT’S A YUMMY MUSHROOM. WHAT’S GREAT ABOUT THIS IS YOU
CAN USE ANY KIND OF MUSHROOM SO YOU CAN USE THE
CLASSIC BUTTON MUSHROOMS OR GO FOR SOMETHING A LITTLE BIT
FANCY, LIKE AN OYSTER OR SHATA. YOU CAN GET THE MIX IT UP. YEAH. AND SO ALL YOU WANT TO DO IS YOU
KIND OF WANT TO DO A NICE LITTLE ROUGH
CHOP ON THESE RIGHT. DOESN’T HAVE TO BE ANY
BREAKDOWN. THEY BREAK DOWN A LOT. SO YOU’RE, YOU’RE GONNA SEE ALL
THESE MUSHROOMS ARE GOING TO GO
IN THERE, BUT THAT HEAT IS GOING TO PULL
OUT ALL OF THAT WATER ALSO, WHEN YOU’RE ADDING, YOU KNOW, LIKE A LITTLE BIT OF
OLIVE OIL AND SALT THAT PULLS
OUT ALL THAT WATER HERE. HERE, IT’S JUST, WE’VE GOT SOME
CARROTS, SOME ONIONS AND SOME
CELERY, BASICALLY THE BASE OF YOUR DISH. THEN YOU ADD YOUR MUSHROOMS IN.
RIGHT. AND I’M GONNA, I’M NOT GONNA DO ALL OF THEM
RIGHT NOW BECAUSE IT DOESN’T NEED TIME TO COOK
DOWN. AND THEN ONCE THOSE MUSHROOMS
COOK DOWN A LOT, THEN YOU ADD
THE GARLIC. YOU DON’T THINK I’M OVER GARLIC BECAUSE I THINK I’VE BEEN
PUTTING IT IN WITH IT. EXACTLY. YOU DON’T WANT TO DO THE GARLIC
AT THE TOP BECAUSE THEN IT CAN BURN AND IT
CAN GET BITTER. AND THEN THAT FLAVOR IS GONNA BE
IN THE, THE DISH AND CHEF. THIS IS A VERY HEARTY.
RIGHT. SO, IT’S GOOD FOR FALL. IT’S A GREAT FALL DISH. AND WHAT I LOVE ABOUT IT, IT’S
LIKE MUSHROOMS ARE, THEY’RE
MEATY. RIGHT. SO, THEY’RE REALLY SATISFYING. AND I LOVE THAT THEY’RE JUST
REALLY FILLING AND YOU CAN ADD
OTHER THINGS TO IT TOO. SO YOU’VE GOT LEFT OVER WHICH IS
FREE CHICKEN OR YOU WANT TO ADD A LITTLE BIT OF
ITALIAN SAUSAGE TO IT. GO AHEAD AND DO THAT. I LOVE IT.
VEGETARIAN. I THINK IT’S FANTASTIC AND IT’S
ALL IN ONE POT. ONCE THE VEGGIES ARE COOKED, YOU
ADD SOME FLOUR. THIS IS GONNA, YEAH. SO THAT’S, THAT’S GONNA THICKEN IT. SO IF YOU WANT TO GIVE IT LIKE A
LITTLE BIT OF A MIX THERE DOING SOME CHICKEN BROTH AND THEN YOU CAN DO, THIS IS
OPTIONAL, BUT YOU CAN DO A
LITTLE, UM, LIKE A LITTLE SHERRY OR A LITTLE BRANDY. IT ADDS A NICE FLAVOR TO
IT. RIGHT. AND THIS IS JUST GONNA GREAT, GREAT. I MEAN IT ALWAYS RIGHT. RIGHT. IT LIKE FALL, IT LIKE COZY TIMES. UH AND THEN YOU’RE GONNA ADD
SOME GREAT HERBS. SO HERE WE’VE GOT SOME CHOPPED
UP ROSEMARY, SOME SEED SOME TIME, ALL THOSE WONDERFUL
WINTER HERBS. AND THEN THIS IS MY LITTLE
FAVORITE TRICK. SO THIS IS
NUTMEG A WHOLE NUTMEG. YOU CAN BUY THE, I KNOW YOU CAN DO, I MEAN TO GO FOR IT. IT’S FUN. YOU LIKE GRATE IT IN THAT
GOES RIGHT IN AND IT ADDS THIS WONDERFUL
LITTLE SORT OF TOUCH OF LIKE
SUBTLE WARMTH TO IT. WE GOT A MINUTE LEFT. OK. SO IT GETS REALLY NICE AND
THICK AND THEN YOU PUT YOUR PUFF
PASTRY RIGHT ON TOP. EVERYTHING IS IN THE POT THING.
IT IN. PLEASE TRY IT IN. YEAH, TALK TO US ABOUT THE DESSERT
TOO. THE PASTRY. SO YEAH. SO THEN OVER HERE NOW
I’VE GOT A DESSERT VERSION. SO YOU CAN USE EITHER STORE PIE
CRUST OR PUFF PASTRY AND THIS IS AN APPLE PIE AND
BANANA. I GREW UP EATING IN BANANAS FOR
EVERYTHING. WE BASICALLY JUST PUT EVERYTHING
IN DOUGH, RIGHT? AND THIS DISH IS LIKE THINK OF A
OF A MCDONALD’S APPLE PIE BUT
WAY BETTER. VERY SIMILAR, VERY SIMILAR. SO THERE YOU GO. IT’S LIKE A
LITTLE, IT’S A MCDONALD’S APPLE
PIE WITH A LATIN TWIST, ISN’T IT JUST, IT JUST TOTALLY
ELEVATES MY FLAVOR. OK. OUR PAUL DONNO SKIN HAS A BEAUTIFUL APPLE CRUMBLE
CAKE THAT YOUR FAMILY WILL
DEVOUR. WE CAN’T WAIT TO SEE THIS
DESSERT. YOU’RE GONNA COOK UP
FOR US. SO WHAT ARE WE GONNA MAKE? GONNA MAKE AN IRISH APPLE
CRUMBLE CAKE. THE BOOK IS FILLED WITH FAMILY
CLASSICS AND THERE’S A WHOLE
DESSERT BING SECTION IN THERE THAT
CELEBRATES THE SORT OF THINGS WE WANT TO COOK AROUND THIS TIME
OF THE YEAR. SO WE’RE GONNA MAKE UP THIS
IRISH APPLE CRUMBLE CAKE. AND THE FIRST THING YOU GOTTA DO
IS SOFTEN DOWN YOUR APPLES. SO I’M GONNA TAKE SOME UH PEELED
CORD AND DICED APPLES POP IN A
LITTLE BIT OF WATER. THERE’S A HOT PAN OVER HERE. UM,
A LITTLE BIT OF WATER, THEY’RE
GONNA STEW OUT AND WE’RE GONNA LITERALLY, OH
THAT’S A VERY HOT PAN OVER THERE. WE’RE GOING TO SEE THEM OUT WITH A LITTLE BIT OF SUGAR AND BASICALLY PUT THEM OUT UNTIL
THEY’RE REALLY NICE AND SOFT AND
DOWN. AND WHAT YOU SHOULD BE LEFT WITH
IS SOMETHING THAT LOOKS LIKE
THIS. IT’S STILL HOLDING ITS SHAPE A
LITTLE BIT, BUT IT’S GONE SWEET, SOFT AND MUSHY AND GORGEOUS
THINGS ARE HAPPENING IN IS
THERE. I MEAN, I KNOW THERE ARE A
MILLION KINDS OF APPLES OUT
THERE. WHAT DO YOU LIKE? DO WE USE TO BAKE? I ALWAYS GET
NERVOUS WHEN I SAY THIS IN
AMERICA. BUT DO YOU KNOW WHAT A GRANNY
SMITH IS OVER THERE? GO WITH THE GRANNY SMITH. IT’S
GOING TO BE GORGEOUS IN HERE. IT’S CHRISTMAS PARK, BUT IT’S STILL GOT A BIT OF
SWEETNESS AND IT’S GOING TO BE
LOVELY IN THIS BATTER. NOW, FOR OUR BATTER, I HAVE
CREAMED TOGETHER SOME BUTTER AND
SOME SUGAR. I’VE ADDED MY EGGS. I’VE ADDED A LITTLE BIT OF FLOUR
IN THERE AS WELL AND WE’RE GOING
TO GET A CUT APPLE IN ALONGSIDE A LITTLE BIT OF FLOUR.
AND NOW OF COURSE, IT’S FALL. WE ARE THINKING OF THANKSGIVING
AROUND THE CORNER. YOU’VE GOT TO GO WITH A LITTLE
BIT OF CINNAMON SPICE IN THERE. SO GO AS HEAVY AS YOU FANCY
HERE. IT REALLY SOMETHING THAT
WORKS WELL WITH APPLE AND A LITTLE BIT OF RICE. WE’RE
GOING IN THERE WITH OUR BAKING
POWDER. WE’VE GOT A LITTLE BIT OF FLOUR
AS WELL AND BASICALLY YOU’RE GOING TO
BRING THAT BATTER TOGETHER. IT’S QUITE A DENSE BUT SWEET
MIXTURE AND IT REALLY IS A
FOOLPROOF RECIPE. I LIKE A LOT OF THE RECIPES IN
THE BOOK. THIS IS ABOUT GETTING RESULTS
AND MAKING SURE THAT IF YOU GO TO THE TROUBLE OF
COOKING, YOU’RE GOING TO GET A SERIOUSLY
GORGEOUS RESULT. SO WITH THIS CAKE BATTER, ONCE YOU’VE MIX THAT THROUGH THE
MOISTURE OF THE APPLE IS GOING
TO GET IN THERE, THE CINNAMON, ALL THOSE GREAT
THINGS ARE GOING TO HAPPEN. POP THAT INTO TWO SPRING FORM
CAKE PANS, CAKE TINS WITH A LITTLE BIT OF
PARCHMENT PAPER. IT’S GONNA BAKE OFF FOR ABOUT 3
325 °F FOR ABOUT 40 MINUTES UNTIL A SKEWER IS CLEAR. AND THEN YOU’RE GOING TO HAVE
THE FOUR INGREDIENTS THAT BRING
TOGETHER THIS CAKE. SO I HAVE MY CAKE THAT IS
SLIGHTLY ICED FOR OUR ICING. UM YOU MAKE UP A VERY SIMPLE BATTER
AND IT’S JUST A BUTTER CREAM
FROSTING. I PUT THAT ON TOP, BUT THE
FINISHING TOUCHES OF THIS ARE THE CRUMBLE THAT WE’RE GOING
TO CREATE. I I JUST WITH MY FINGERTIPS, PUSH
TOGETHER SOME FLOUR AND SOME
BUTTER DO THIS. WE’RE GONNA ADD SOME
CHOPPED HAZELNUTS AND THEN A NICE BIT OF SWEETNESS
IN THE FORM OF SOME BROWN SUGAR.
SO GET THAT IN THERE, GET THAT MIX THROUGH AND THIS IS
GOING TO GO INTO THE OVEN AS
WELL. SO YOU GET THIS GORGEOUS SWEET
HUMBLE MIXTURE THAT’S GONNA GO BEAUTIFUL OVER THE TOP
OF THAT. SO THAT’S OUR TOPPING INTO THE
OVEN. GET THAT BAKED OFF AND YOU
SHOULD HAVE SOMETHING THAT’S CRISP AND
CRUNCHY AND GORGEOUS YOU BAKE THAT STUFF. OK. GOT IT. AND IT’S SWEET AND IT’S CRISP
AND IT’S CRUNCH AND IT ADDS
THAT, YOU KNOW, BECAUSE YOU’VE GOT A DENSE SWEET
THING GOING ON OVER HERE. YOU’RE TALKING ABOUT TEXTURES
AND FLAVORS. AND THE OTHER THING WE’RE GOING
TO DO IS SLICE UP SOME MORE
GRANNY SMITH SOFTEN IT DOWN WITH SOME BUTTER
AND SOME SUGAR AND A LITTLE BIT
OF WATER. AND THEN YOU GET THESE BEAUTIFUL
LITTLE STRANDS THAT ARE GOING TO BE PART OF OUR
DECORATION ON TOP. BUT WHEN YOU HAVE YOUR BUTTER
CREAM FROSTING THE TRICK HERE. AND WHAT GIVES A BEAUTIFUL
SWEETNESS IS DOLCE DE LECHE STIRRED ROOM. ARE YOU WITH ME? ARE YOU? I LOVE THAT. SO WHAT DO YOU DO TO MAKE THAT
DOLCE DE LECHE BUY IT? DON’T, DON’T MAKE IT,
DON’T EVEN WORRY ABOUT IT. GO
AND GO AND BUY IT IN THE STORE AND
THIS IS THANKSGIVING. YOU’RE UP YOUR EARS ALREADY
DOING THINGS YOU DON’T WANT TO
BE MAKING DO LETTE. IT’S AN EASY ONE. BUT YOU KNOW, AT THE SAME TIME, LET’S TAKE THE SHORT CUTS THAT
WE NEED AROUND THIS TIME OF
YEAR. SO WE’RE GOING TO FINISH THE
CAKE WITH OUR FROSTING THAT’S
SPREAD OVER THE TOP. THOSE LOVELY LITTLE APPLE
STRANDS THEY’RE GONNA PLACE IN
AND AROUND HERE. SO YOU GET A BITE OF SWEET APPLE
IN EVERY SINGLE SLICE AND THEN WE’RE GONNA TOP IT OFF
WITH OUR FINISHING LAYER OVER
THE TOP THAT ON TOP AND THEN LITERALLY YOU BUILD,
YOU BUILD, YOU BUILD UNTIL YOU HAVE
SOMETHING THAT LOOKS AS
PHENOMENAL AS THIS. CAN YOU IMAGINE YOUR THANKSGIVING TABLE LAND? THEY CAN, THAT IS BEAUTIFUL. AND WE’RE BACK WITH OUR TODAY
TABLE SERIES WHEN IT COMES TO
BUSY WEEK NIGHTS, WHIPPING UP DINNER CAN FEEL
EXHAUSTING, ESPECIALLY IF THE RECIPE
REQUIRES A LONG LIST OF
INGREDIENTS. THAT’S WHY CHEF AND TV HOST
ELENA BESSER IS BRINGING IT BACK
TO THE SIMPLE BASICS. YOU ONLY NEED FIVE THINGS TO
MAKE THIS SHOW STOPPING DINNER.
CHEF. GOOD TO HAVE YOU TO BE HERE. LET’S START WITH THIS
BEAUTIFUL PIECE OF MEAT IN IT. I’M SO HAPPY TO BE HERE AND I’M
HAPPY WE ARE MAKING STEAK TODAY. THIS IS A RIB EYE AND WE’RE
DOING THE REVERSE SEAR METHOD
WHICH MEANS WE START IN A LOW TEMPERATURE OVEN THIS DAY THROUGH ABOUT 80% OF
THE WAY THROUGH. AND THEN WE FINISH IT ON THE
STOVE TOP IN A CAST IRON UH TO GET THAT NICE CRUST
WITHOUT SETTING OUR SMOKE ALARM
ON. THIS IS UNCLE, THIS IS UNCLE AL’S MEAT SELECTION OF CHOICE.
AM I WRONG THE BONE IN RIB EYE
BONE AND RIB EYE? REVERSE SEAR IS THE BEST WAY TO
GO. I AGREE. I WAS TELLING ELENA AL THAT I’VE
STARTED DOING REVERSE SEAR
BECAUSE THE OTHER WAY YOU END UP SERVING
IT KIND OF COLD TO GUESS. AND REVERSE SEAR PUTS ALL THAT
HEAT ON IT AT THE END AND EVEN AFTER YOUR REST PERIOD,
IT STAYS ABSOLUTELY. SO SALT, THE MEAT
DON’T BE AFRAID, VERY GENEROUS AMOUNT. THAT IS
WHAT’S GOING TO GIVE IT ALL OF
THAT FLAVOR. YOU WANT TO TAKE IT OUT OF THE
REFRIGERATOR ABOUT AN HOUR
BEFORE COOKING JUST SO IT COMES TO TEMP
AND IT COOKS NICE AND EVENLY. WE HAVE IT ON TOP OF A WIRE RACK
LINED BAKING SHEET SO THAT ALL OF THAT HEAT CAN ESCAPE AND
IT CAN CONTINUE TO COOK EVENLY. AND WHAT I LOVE ABOUT IT IS THAT
IT ALSO MAKES SURE THAT THAT FAT RENDERS DOWN. SO IT’S LIKE
BUTTER WHEN YOU EAT IT LIKE, BUT THAT’S WHAT WE WANT.
AND IF YOU HAVE ME, YOU GOT TO
HAVE THE POTATOES MIDWESTERN GAL. SO THAT’S WHAT WE’RE ALSO
SERVING WITH IT. WE ARE GOING TO PUT THESE
POTATOES INTO A POT WITH COLD
WATER AND WE WANT IT TO BE COLD WATER SO THAT IT
CAN COME UP SLOWLY AND COME TO A
BOIL AND EVEN COLD WATER AND BRING IT UP. YES.
AND WE’RE ADDING A TON OF SALT
HERE. THAT’S A LOT. IT’S A LOT OF SALT. BUT WE WANT TO FLAVOR THESE FROM
THE OUTSIDE AND SIMILAR TO HOW, WHEN YOU’RE MAKING PASTA, YOU
WANT TO SALT THAT WATER. SO YOU GOT THAT REALLY GOOD
FLAVOR ONCE THEY’RE NICE AND WE’RE GOING TO DRAIN THEM. TAKE
A MASON JAR. SMASH THAT DOWN FOR
ME. WHEN I’M EATING A POTATO I WANT
IS CRISPY OF A CRUNCH ON THE SURFACE. THAT SURFACE AREA. YES, WE GOT ABOUT
A MINUTE AND A HALF. I’M TO
START EATING SO THAT WE’RE GOING TO HIT IT
WITH SOME OLIVE OIL. WE’RE GOING TO POP THESE INTO
THE OVEN UNTIL THEY GET NICE AND
CRISPY. WE’RE ALSO GOING TO HIT IT WITH
SOME PEPPER BECAUSE THESE ARE
CAUGHT YOU A P A YOU WANT, YES, YOU’RE GOING TO FLIP THEM
AND YOU’RE GOING TO HIT THEM
WITH SOME MORE PARMESAN. SO WE WANT
TO GET THAT PARMESAN OVER THE
TOP. YOU WANT TO GET NICE AND CRISPY, EVEN MORE PEPPER ON TOP AND
THAT’S GOING TO BLOOM AS IT
HEATS UP, IT MORE DELICIOUS. YOU BAKED THAT STEAK AND YOU GOT
IT TO AN INTERNAL TEMP OF WHAT BEFORE YOU
DO THIS ABOUT ONE, ABOUT 125 IS BECAUSE MEDIUM RARE
IS GOING TO BE ABOUT 130. SO 120
TO 125. SO THIS SEARING PROCESS IS GOING
TO CONTINUE TO COOK IT A LITTLE
BIT, BUT NOT. ABSOLUTELY. SO WE’RE ADDING IT
INTO A SUPER HOT PAN OF BUTTER AND THEN YOU’RE TO, WHAT I LIKE TO DO IS I LIKE
TO TILT THE PAN, TAKE THAT SPOON AND WE ARE
BUTTER BASTING A GOOD BUTTER. ABSOLUTELY. IT’S
THE BEST. SO IT’S GOING TO GIVE
IT EVEN MORE FLAVOR. IT’S GOING TO GIVE IT A REALLY
NICE SHEEN. YOU’RE ONLY GONNA WANT TO DO IT
ABOUT A MINUTE ON EACH SIDE AND
GUESS WHAT? YOU DON’T HAVE TO LET THIS REST,
WHICH IS EVEN BETTER. YOU CAN PUT IT RIGHT AWAY
BECAUSE IT’S ALREADY NICE AND
TENDER. WE’RE GONNA, IT SERVE IT WITH
LIKE YOU SEE IT ALREADY BETTER THAN
EVERYTHING WE MADE LAST NIGHT BEFORE. YOU’RE AMAZING. ALL RIGHT, MEL WILSON, AN ICON HERE IN NEW YORK CITY, AN ICON. HER NAMESAKE RESTAURANT IN
HARLEM IS THERE AND TODAY SHE’S MAKING US ONE OF HER
SIGNATURE DISHES. I MEAN, WE ARE SO EXCITED BECAUSE WE’RE
TALKING ABOUT BBQ TURKEY MEAT LOAF AND ROASTED
GARLIC. I CAN’T, NOTHING SAYS MORE COMFORT FOOD
THAN THAT. TURKEY IS SO, SO
HEALTHY. AND I LIKE USING DARK MEAT. AND WHEN YOU USE DARK MEAT, WHAT
YOU’RE GONNA DO IS YOU ARE GOING
TO GET A LOT OF FLAVOR. SO WHEN YOU SAY WHEN YOU DON’T,
WHEN YOU BUY IT IN THE STORE, DO YOU CHOOSE OR DO YOU JUST, YOU CAN CHOOSE THE LIGHTER MEAT? OH, I DIDN’T NEVER LOOK. DEFINITELY. DEFINITELY. SO FIRST THING WE’RE GONNA DO IS
WE ARE GONNA DICE UP SOME WET
PEPPERS, RIGHT? WE LOVE BECAUSE YOU’RE KIND OF
HIDING ALL THESE VEGGIES THAT
YOU ARE, WHICH IS GREAT, WHICH IS GREAT. DICE THEM UP AND DICING. WHAT YOU DO IS YOU
MAKE LITTLE STRIPS AND THEN YOU
PUT THEM ON THE OTHER SIDE, YOU GUYS KNOW WHAT TO DO. WE GOT IT RIGHT HERE. AND THEN WE’RE GONNA TAKE OUR
DICED UM RED PEPPERS AND GREEN PEPPERS AND
LET’S ADD THEM INTO OUR TURKEY. YEAH. YEAH. THOSE THINGS. WE GOT THAT. OK. WE’RE MIXING, WHAT ARE WE ADDING? WE ARE
ADDING SOME CHICKEN BASE. PUT
THAT IN THERE FOR ME. OH MY GOD. SO I LIKE MY TURKEY
TO HAVE A ROBUST, ROBUST FLAVOR. SO I PUT A LITTLE, A
LITTLE BASE. SO IT’S, IT’S CHICKEN STOCK.
IT’S CONCENTRATED, CONCENTRATED BOURBON BOUILLON BOUILLON, RIGHT? SOME BLACK PEPPER, SOME SALT AND GUESS WHAT? M LEAVES? COME
ON. HELP ME OUT HERE, GIRL. WHAT ARE YOU DOING WITH MINT? I WANT TO PUT IT IN HERE BUT IT, IT’S GONNA GIVE IT A
FRESHNESS, YOU KNOW, VERY, VERY
HERB AND WE HAVE SOME ONIONS. I’LL WAIT, YOU DUMP IT WHITE ON, WHITE ON. SOMETIMES I USE YELLOW AND NO, THESE ARE ITALIAN BREAD
CRUMBS, PUT THAT IN THERE AND EGGS THAT HAVE ALREADY BEEN
BEATEN. OK? IF YOU’RE, YOU KNOW, IF YOU’RE
TRYING TO STAY AWAY FROM THE
BREAD CMBS, IS THERE ANYTHING THAT CAN
MAKE IT STICKY WITHOUT IT OR
NOT? REALLY? I MEAN, THE EGGS ARE GONNA MAKE
IT A LITTLE BIT STICKY AS WELL. SO, SO YOU SHOULD BE FINE. SOME ALMOND FLOUR. YOU CAN USE ALMOND FLOUR. YOU, YOU KNOW, YOU CAN, YOU CAN
ALSO USE A LITTLE TAPIOCA. OK? AND LET’S PUT BARBECUE SAUCE. I MADE THIS,
WELL, YOU CAN BUY IT, BUT I MADE
IT MYSELF. OF COURSE YOU DID OF COURSE, I
MADE IT, BUT WE’RE GONNA LEAVE A QUARTER
OF A CUP ON THE SIDE AND WE’RE
GONNA USE THAT FOR PRETEND. THIS IS BEAUTIFUL, BEAUTIFUL. OK? SO GREAT JOB. THEN WHAT WE’RE GONNA
DO IS WE’RE GONNA PUT THIS ON A
LOAF. OK. AND PUT IT IN THE OVEN. HOW DO WE MAKE THE LOAF? SO I’M, I’M A FREE FORM GIRL. I’M ALL ABOUT THE FREE FORM. SOME PEOPLE DO. I LIKE A FREE
FORM BECAUSE I, I LIKE TO BE A
LITTLE MORE CREATIVE. OK? AND THEN WHAT WE’RE GONNA DO IS
WE’RE GONNA PUT THAT IN THE OVEN FOR ABOUT 30 45
MINUTES ON 350. THAT’S IT. GOOD TO GOT IT. NOW. GARLIC MASH. COME ON ROASTED GARLIC. SO I WANT YOU TO
TAKE YOUR HEAD OF YOUR GARLIC CUT ABOUT A
QUARTER, ABOUT A QUARTER OF AN INCH RIGHT
FROM THE TOP. YOU SEE THAT? SEE THAT WE’RE GONNA PEEL THIS ALL THE LITTLE BABY LIKE THAT. YOU JUST LIKE THIS DRIZZLE SOME.
COME ON, PUT SOME OLIVE OIL ON
TOP OF THAT. OH, BEAUTIFUL, BEAUTIFUL. WE’RE
GONNA WRAP THIS UP INTO THE
FOIL. HOW MANY DO YOU NEED A COUPLE? WELL, YOU KNOW WHAT I LIKE TO
MAKE ENOUGH FOR THE MONTH. I ALSO SOMETIMES PUT THEM IN THE
OVEN PANS LIKE IN THE MUFFIN
PANS AND PUT THEM IN THE OVEN THAT
WAY BECAUSE THE THING ABOUT IT, YOU CAN PUT IT IN AN AIRTIGHT
CONTAINER, PUT A LITTLE OLIVE OIL ON IT AND
KEEP IT IN THE FRIDGE FOR LIKE A
MONTH. SO WHEN YOU NEED OK, IT’S THERE. DO YOU USE YUKON? GOLD, GOLD? YOU HAVE TO BUT, BUT HERE, SO NOW WE’RE GONNA PUT SOME
BUTTER BECAUSE EVERYTHING IS AND YOU BUTTER AND YOU LEAVE THE SKIN ON. I DO YOU KNOW MY GRANDMOTHER SAID
ALL THE NUTRIENTS ARE IN THE
SKIN, OK? SKIN ON. LET HER MAKE THESE THINGS. COME HERE, COME HERE, COME BACK AND THEN WE’RE GONNA PUT OUR
ROASTED GARLIC IN THERE AND WE’RE GONNA PUT A WHITE PEPPER AND YOU KNOW WHAT? IF YOU HAD A
ROUGH DAY, YOU CAN ALSO TAKE A LOT OF THAT
STRESS OUT. OK? I IMAGINE THAT. WHAT’S THE LIQUID
THAT I’M GONNA PUT IN? HERE, WE GO. HEAVY CREAM. BEAUTIFUL. LOOK AT THAT. GORGEOUS, GORGEOUS, GORGEOUS. NO, THAT’S QUITE ALL RIGHT. AND
WE’RE GONNA TAKE THAT. SO WE’RE GONNA TAKE THAT EXTRA
LITTLE BIT AND WE’RE JUST GONNA DRIZZLE IT
RIGHT ON THE TOP, JUST DRIZZLE IT RIGHT ON THE
TOP. AND THIS IS COMFORT FOOD AT
ITS BEST. FIRST, WE’RE GONNA MAKE POTATO
GRATIN WHICH EVERYBODY OBVIOUSLY LOVES. AND THEN THE FAMOUS DALKIN
CHRISTMAS MIX, WHICH IS SO GOOD. OK, LET’S TALK GRAINS, EVERYBODY LOVES THEM. WE ORDER THEM EVERY TIME WE GO
OUT FOR DINNER, THEY’RE INCREDIBLE AND VERY EASY
TO MAKE AT HOME. FIRST THINGS FIRST, LET’S TALK
POTATOES. SO I’M USING YUKON
GOLD POTATOES. YOU CAN USE RUSSET IF YOU WANT. EITHER WAY. IT’S GREAT. JUST
PEEL THE RUSSET. IF YOU’RE GONNA
DO IT, YOU WANNA SLICE THEM. SO WHETHER
THAT’S ON A MANDOLIN, A LITTLE
FOOD PROCESSOR JUST LIKE THAT, YOU WANT TO GET
THEM TO AN EIGHTH OF AN INCH
THICK. YOU COULD ALSO DO THEM BY HAND,
WHATEVER FLOATS YOUR BOAT. ONCE THEY ARE SLICED, WE’RE JUST
GOING TO LAYER THEM INTO A
BAKING DISH AND WE JUST WANT THEM. I MEAN,
IT CAN BE KIND OF WILLY NILLY
ORGANIC. IT DOESN’T HAVE TO BE PERFECTLY
LAYERED IN THERE, JUST LIKE MAKE SURE THERE’S TONS
OF POTATOES AND THEN WE’RE GONNA GET SOME
HEAVY CREAM. SO I HAVE SOME HEAVY CREAM THAT’S
JUST BEEN SIMMERING ON MY STOVE AND THIS IS WHERE THE
FLAVOR IS GONNA COME IN. SO WE’RE GONNA ADD SOME SHREDDED
PARMESAN. WE’RE GONNA ADD SOME
SHREDDED BRIERE THE MORE THE MERRIER. AND THEN A LITTLE BIT OF
MARZIPAN CHEESE OR CREME, FRESH
WHOOPS. AND THEN JUST TAKE A SPOON STIR
THAT ALL TOGETHER AND YOU CAN SEASON THIS UP
HOWEVER YOU WANT. SO IF YOU
WANNA MAKE IT KIND OF KOY PEPE, YOU CAN ADD SOME SALT AND A
LITTLE BIT OF FRESH PEPPER THAT
I ALREADY HAVE IN THERE. YOU CAN ADD A LITTLE THYME. YOU COULD ADD A LITTLE BASIL IF
YOU HAVE LIKE ODDLY JUST OR SOMEONE WHO
CARAMELIZES ONIONS ON THE
REGULAR STIR IN SOME CARAMELIZED ONIONS
TO THIS. IT IS DELICIOUS ONCE THAT CHEESE IS MELTED,
YOU’RE JUST GONNA STIR IT ALL
THROUGH, GET IT NICE AND INFUSED AND
SMOOTH. WE ARE JUST GOING TO
POUR THIS RIGHT OVER THE POTATOES AND IT’S PROBABLY
GONNA COME UP RIGHT TO THE TOP. THAT’S EXACTLY WHAT WE WANT
BECAUSE WHEN IT BAKES THIS LIQUID IS GONNA HELP COOK
ALL THE POTATOES. I MEAN, THIS LOOKS INSANE. OK, SO ONCE THAT’S ON THERE, WE’RE GONNA TOP IT WITH A LITTLE
BIT MORE GREER CHEESE AND JUST POP IT INTO THE OVEN 400 DEGREES
FOR ABOUT 45 TO 55 MINUTES. ONCE IT’S DONE, YOU SHOULD BE
ABLE TO TAKE A KNIFE AND PIERCE
IT. IT’S GONNA LOOK JUST LIKE THIS
AND IT’S GONNA BE REALLY LIKE EASY TO PIERCE
WITH A KNIFE, KIND OF LIKE A BAKING TEST, TAKE YOUR SPOON AND THEN YOU GOTTA TRY IT. THERE’S NOT BEING LIKE A POTATO
BRETON EARLY IN THE MORNING,
RIGHT? MM. OH MY GOD. I DID CARAMELIZED ONIONS ON THAT
ONE NEXT LEVEL. OK. LET’S TALK SWEET REALLY QUICKLY.
SO THE DUNKIN CHRISTMAS MIX HAS
BEEN A TRADITION IN OUR FAMILY
FOR TRULY, SINCE I WAS BORN 30 SOME ODD
YEARS AGO. I, I ACTUALLY DON’T KNOW HOW OLD
I AM RIGHT NOW. 35. IT IS ANY OF YOUR FAVORITE
UNFLAVORED CEREALS AND THEN YOU’RE JUST GONNA MELT
SOME WHITE CHOCOLATE. YOU CAN DO IT IN A DOUBLE BOILER
IF YOU DO IT IN A MICROWAVE, DO IT IN LIKE 15 2ND INCREMENTS. AND THAT WAY IT DOESN’T LIKE
SEIZE UP OR ANYTHING. STIR IT IN
BETWEEN. YOU’RE GONNA TAKE THAT AND PUT IT ALL OVER YOUR CEREAL.
TOSS IT TOGETHER AND THEN THE LAST THING YOU DO
IS JUST ADD SOME CHRISTMAS COLORED M AND M’S OR
WHATEVER ELSE YOU WANT. LET IT CHILL ON THE COUNTER ON
LIKE A PIECE OF WAX PAPER OR PARCHMENT
UNTIL IT SOLIDIFIES. ONCE IT SOLIDIFIES, YOU CAN BAG
IT UP, YOU CAN GIFT IT TO YOUR
NEIGHBORS. YOU CAN SERVE IT FOR DINNER, YOU
CAN SERVE IT FOR DESSERT. I’M PARTIAL TO EATING IT FOR
BREAKFAST. IT IS CEREAL AND IT IS SO FREAKING BETTER. OUR BUDDY, OUR PAL CHEF RYAN
SCOTT. ALL RIGHT. SO HERE’S WHAT
WE’RE GONNA DO. HERE’S THE BEEF SHORT RIBS YOU
GUYS THAT I GOT FROM MY BUTCHER, THERE IS NOTHING MORE THAN
IMPORTANT THAT WE CAN SUPPORT A LOCAL BUTCHER
DURING THESE TIMES. THIS IS CALLED A THREE OR FOUR
RIB. THIS IS A DELICIOUS CUT OF MEAT
THAT CAN GO LONG AND SLOW. AND THE GREAT THING ABOUT THIS, THE LONGER THE SITS, YOU CAN
BREATHE IT THE DAY BEFORE THE
BETTER IT GETS. SO WHAT I DID WAS TOOK THESE SHORT RIBS. I ALREADY SEARED THEM OFF AND
GOT THEM SUPER DUPER DUPER DUPER GOLDEN LIKE I
HAVE HERE. I DID THAT IN THE SAME PAN. IT’S
ALL ABOUT BUILDING FLAVOR. YOU CAN ROAST THE RIB, ROAST THE
VEGETABLES. SO WHAT WE HAVE HERE
NOW IS YOU’RE JUST GONNA GO AHEAD
AND SAUTE THESE GUYS OFF AND INSIDE YOUR HOME. I HAVE CARROTS, CELERY ONIONS. YOU NAME IT AND THIS IS WHERE WE’RE GONNA
DEVELOP FLAVOR. ONCE THIS IS ROASTED IN THE PAN
FOR 34 MINUTES, YOU’RE GONNA TAKE SOME TOMATO
PASTE. LADIES STRAIGHT OUT OF THE CAN. YOU’RE GONNA ADD THAT TOMATO PASTE AND IT GOES RIGHT IN AND
THIS IS WHERE WE REALLY START TO
BUILD THE FN. ARE YOU GUYS ALL THERE? WE’RE
THERE. WE’RE THERE AND WE’RE IN, WE’RE TOTALLY WITH YOU. ALL
RIGHT. I JUST WANTED TO MAKE
SURE I’VE BEEN DOING DEMOS FOR YEARS
AND YEARS. SO WHEN PEOPLE ARE QUIET, THAT’S
A REALLY GOOD THING. WE’RE JUST, WE’RE JUST THINKING
ABOUT THAT SOAKING IT ALL IN. ALL RIGHT. SO WHAT YOU DO IS NOW THAT THE
TOMATO PASTE HAS BEEN
CARAMELIZED IN HERE, WE’RE GONNA TAKE A LITTLE BIT OF
ROSEMARY, A LITTLE BIT OF DRY
TIME. ANYTHING I KNOW IT’S SWEATER,
SWEATER WEATHER ON THE EAST COAST RIGHT
NOW WITH ALL THE SNOW. SO ANYTHING DRY, PARSLEY DRIED
THYME, ROSEMARY, BAYLEAF AND HODA AND JINNAH AFTER ALL
THESE YEARS, GIRLS, I KNOW ONE THING THAT’S A STAPLE
IN THE HOUSE THAT WE ALL HAVE A GLUG. WOW, THAT’S A HEFTY GIRL. I’M EATING THIS. NOT MY
KIDS. IT IS ALL GOOD. THIS HAS GOTTA GET ME THROUGH
THE NEXT COUPLE OF DAYS. SO YOU ADD JUST A LITTLE BIT OF
BEEF STOCK. THIS CAN BE
VEGETABLE STOCK. THIS CAN BE CHICKEN STOCK. DON’T
GO SHOPPING. USE WHAT YOU HAVE AT HOME AND
WHAT WE DO LADIES IS THESE RIBS
GO BACK INSIDE. YOU PUT A LID ON IT. THIS CAN GO IN AN OVEN. GREAT
THING ABOUT IT. SET IT INSIDE AN
OVEN FOR 2.5, 3 HOURS, 2.5 HOURS. HOW DOES IT COME OUT? CAMERA BEEF? NOW, WHAT? ALL RIGHT. NOW YOU HAVE TO DO THE PERFECT
MASHED POTATOES AND IT’S JUST NOT
THANKSGIVING AND CHRISTMAS. IT’S MASHED POTATO TIME. I’VE
GOT THE PERFECT TRICK. SO HERE WE GO. RUSSET POTATO IS
THE ONE THAT WE ALL KNOW. YOU
PEEL, YOU DICE IT. YOU PUT IT WITH COLD WATER. HOLD
IN J START WITH COLD WATER. ALWAYS.
YOU NEVER WANT TO DO HOT WATER. BECAUSE WHAT THE HOT WATER DOES
IS IT COOKS THE OUTSIDE OF THE
POTATO TOO FAST. AND THEN YOU HAVE HOW MANY
PEOPLE HAVE LUMPY MASHED POTATOES DURING THE
HOLIDAY SEASON? WE WE ADMIT. SO IF YOU START WITH COLD WATER,
BRING THAT COLD WATER UP, IT COOKS THE POTATO ALL THE WAY
THROUGH. THEN WHAT I DO AND YOUR PRODUCER
IS TELLING ME THAT SHE LOVES
THIS TRICK. HERE’S WHAT, HERE’S THE DEAL.
THE POTATOES COME OUT AND ONCE THEY’RE DONE COOKING, I
LET THEM SIT IN THIS PAN AND
STEAM. THIS IS DRAINED FROM THE WATER.
LADIES. AND WHAT YOU DO IS YOU ADD MELTED BUTTER AND HOT
MILK OVER THE TOP. THIS IS SUPER DIET FRIENDLY,
GREAT FOR EVERYBODY WORKING OUT
IN FEBRUARY, RIGHT? BUTTER AND MASH IT. BUT ALL YOU DO IS YOU JUST MASH THIS
UP AND THE GREAT THING ABOUT THAT IS FINE. LOOK
AT THAT, RIGHT? WHO NEEDS A WORKOUT WHEN
I JUST WANT TO WATCH MY GIRL. YEAH, WE SEE YOUR GUNS.
YES. SAY IT AGAIN, JEN. I NEED A
T SHIRT. YOU MASH THAT WENT TO A WHOLE OTHER
LEVEL. SO HERE WE GO. MASHED POTATOES. COME OUT
LADIES. LOOK AT THESE SILKY,
GORGEOUS, BEAUTIFUL, NICE. AND THEN WHAT I’M GONNA DO IS
I’M GONNA TAKE A SPOON HERE AND NOTHING BETTER ON THE
EAST COAST AND THE WEST COAST. WE JUST WANT TO SEE THAT FLUFFY CUSHION HERE. JENNA USE THIS AS
A PILLOW. HERE’S YOUR PILLOW OF
LOVE. I’D LIKE TO OK. NOW PUT THAT RIB ON THERE. OK,
MAMA, I’M GONNA PUT THE RIB ON HERE. ALL RIGHT, HODA SAY THAT SO I
CAN MAKE A SHIRT SAYING THAT HODA LOVES A RIB. IS THERE ANY SAUCE FOR THOSE
POTATOES? WHAT DO YOU DO? YOU PUT THE
SAUCE? WHERE DID YOU GET THE SAUCE
FROM? YOU KNOW WHAT? JUST JUST
FOR HO YEAH. YEAH. YEAH. YEAH. YEAH.
YEAH. YEAH. YEAH. YEAH. YEAH. OH WE DON’T NEED THE VEGETABLES, THE VEGETABLES FOR THE KIDS. I WANT IT. WHY ARE YOU DOING? CAN YOU SEND
US SOME NEXT TIME? WE NEED SOME
COMFORT FOOD. THANK YOU. THANK YOU RYAN. THAT WILL ABSOLUTELY STEAL THE
SHOW. FOLKS HERE TO HELP US
SKYLER BOUCHARD, FOOD BLOGGER, CREATOR OF DINING
WITH SKYLER. GOOD TO HAVE YOU
BACK. HI. HAPPY, GOOD MORNING. ARE YOU
READY TO EAT? AND IT TAKES A LOT TO DRESS UP A
POTATO. BUT YOU’VE DONE IT WELL, YOU
HAVE, YOU KNOW, IT’S SIMPLE. SO WE HAVE TWO LAST MINUTE SIDES REALLY SIMPLE BUT RESTAURANT
QUALITY. WE’RE GOING TO START
WITH. CATCH A PEPE ROASTED POTATOES
AND THAT’S WHY IT’S SO GOOD. NOT TRADITIONAL, BUT WE’RE GOING
TO GET RIGHT INTO IT. YOU ARE MY SEASONING SQUAD. SO
WHEN I SAY ALL SALT PEPPER, YOU’RE GOING TO
THROW THAT ON THE FIRST STEP HERE, WE’RE GOING TO
JUST SLICE OUR BABY POTATOES. ANY POTATO WORKS HERE, YOU’RE
JUST GOING TO LIKE THEM LIKE THIS AND SLICE RIGHT DOWN THE MIDDLE
AND THEN I KNOW TINY AND YOU JUST GOT THEM
IN HALF. SO OLIVE OIL, SALT AND PEPPER, LET’S GET IT TOGETHER. CRAIG, OLIVE OIL, SALT PEPPER. I NEVER KNOW. YOU KNOW, YOU JUST, I WOULD SAY
LIKE COUNT TO ONE AND THAT’S
GOOD. YEAH, IN A NICE MOMENT. AND THEN I’M GONNA
ADD SOME PECORINO NICE PEPPER PEPPER SAUCE IS I TOLD YOU I’M TO PEOPLE AT HOME. SO WE’RE GONNA FLIP THEM OVER UH
SIDE DOWN LIKE THAT AND THEN
ROAST THEM. THEY’RE GONNA GET CRISPY. HOW LONG? ABOUT 30 MINUTES AT 475? I MEAN,
4 25 4 20. ALL RIGHT. SO ON A BURNER, CHANEL, WHY DON’T YOU ADD SOME PECORINO, ROMANO HERE? GOT 1.5
CUPS. YOU JUST DUMP THE WHOLE
THING, THE WHOLE THING, DUMP THE WHOLE
THING. WE ARE GETTING CHEESY AND BREEZY OVER HERE AND HAPPY THANKSGIVING. WE HAVE SOME
HEAVY CREAM AS WELL. IF YOU WANT TO ACTUALLY WHISK
THIS UNTIL IT MELTS. CRAIG’S PERFECT. SO, SO I’M GOING TO ADD SOME PEPPER
HERE. SO CATCH A MEANS CHEESE AND PEPPER AND I’M
JUST ADDING THAT TO TASTE IT TO
GET NICE AND AROMATIC. WE’RE GOING TO MIX THAT UNTIL
SILKY. I LOVE WHEN YOU SAY, OH
MY GOD, IT MAKES ME SO HAPPY IN THIS. I KNOW I, I DID DRINK IT A FEW TIMES. IT’S
FINE. AND THEN AT THE PRESENTATION, I LIKE SO EASY. SO A RULE OF THUMB HERE. IF YOU’RE MAKING SOMETHING
CRISPY, YOU WANNA PUT IT ON YOUR
SAUCE. I LITERALLY, I, I KID YOU NOT, I JUST DUMP IT RIGHT ON AND WHEN
I ADD SOME PEPPER BECAUSE YOU
SAY YOU DON’T COOK. I’M GONNA GET YOU COOKING. LET’S
ADD SOME PEPPER RIGHT ON TOP
HERE. RIGHT ON THERE. YAY. I’M POTATO. OH NO, NO, I JUST NEED TO BE BY MYSELF. OK? I UNDERSTAND THIS IN SOLITUDE AND WITH FRIENDS AND
REALLY IN THE SAUCE, YOU COULD USE IT FOR
SO MANY OTHER THINGS I KNOW AND
YOU CAN MAKE IT AHEAD AND I JUST, I DO LIKE THE
POTATOES, YOU KNOW, COOKED IN
THE MOMENT. BUT EITHER WAY THAT NOW THIS IS A SIDE OR A DIS A SIDE
IT’S LIKE, AND YOU REALLY, SO YOU ONLY NEED A LITTLE BIT. SO WE’RE GONNA MOVE ON TO OUR HARVEST SALAD WITH A CRISPY
QUINOA. YOU GUYS? SO THIS IS LIGHTER
SEASONING SQUAD. GET IN HERE. I’VE GOT SOME OLIVE OIL THAT I’M PUTTING ON DELICATA SQUASH, BUTTERNUT, SQUASH,
CARROTS. AND, UH, WHAT DID I MISS SWEET
POTATO? SO, JUST WHATEVER. YEAH, AND I’M GONNA SWITCH SPOTS
WITH YOU. CRAIG HERE. UM, WE ACTUALLY HAVE SOME QUINOA WHICH I, I’VE NEVER SEEN THIS. YEAH, IT’S SO MUCH FUN. ACTUALLY, I’M GONNA SWITCH WITH
YOU AGAIN AND YOU SAID YOU CAN
DO THIS WITH ANY GRAIN, ANY GRAIN. SO YOU FULLY COOK THE GRAIN AND YOU JUST PUT IT ON A SHEET
PAN YOU CAN USE WITH FARROW WITH
RICE. R YES, FULLY COOKED. AND THEN
BECAUSE OUR DELICATA SQUASH HAD SEEDS, WE’RE USING THEM. RIGHT. WE WANT TO GO TO WASTE. YES. IT’S GOING
TO ADD SOME NICE CRUNCH. TOSS IT
UP ON YOUR SHEET PAN LIKE THAT. YOU KNOW, WE WANT TO
BE LIKE EVENLY COATED SEASONING SQUAD. GET ON IN HERE NOW. YOU GOT IT. OLIVE OIL SALT AND PEPPER EASY
LIKE THAT. YEAH, YOU DON’T WANT IT TO BE,
THAT’S GREAT LIKE THAT. I LIKE THE COMPETING. YEAH. RIGHT. IF WE’RE GOING VEGGIE, WE WANT
TO ADD SOME PIZZA. OK. SO WE’RE GONNA ADD SOME APPLE CIDER VINEGAR.
WE’RE MAKING OUR DIJON VINAIGRETTE AND MAPLE SYRUP AND THEN WE’RE JUST GONNA WHISK
IT TOGETHER. THIS IS GONNA BE
OUR MAPLE DIJON VINAIGRETTE AND YOU CAN JUST SHAKE THIS IN A
JAR. YOU DON’T HAVE TO GET ALL
FANCY WITH THE EMULSIFY. CAN YOU KEEP THAT? BECAUSE THAT
LOOKS YUMMY. YOU CAN KEEP THIS FOR UP TO TWO
WEEKS. YOU CAN MAKE IT TWO WEEKS AHEAD
SO YOU CAN DO ALL OF THIS AHEAD
OF TIME. BUT ON GAME DAY, RIGHT BEFORE
SERVING, WE’RE GONNA COME BACK, WE’RE GONNA ADD SOME CRISPY
QUINOA, OUR PUMPKIN SEEDS, OUR SHALLOTS, SOME FETA AND PARSLEY WITH OUR
VINAIGRETTE. I’M SO HAPPY WITH AT ANY THANKSGIVING BECAUSE IT’S DIFFERENT. YOU KNOW WHAT I MEAN? IT’S DIFFERENT, RIGHT? AND YOU
GET THAT LIKE ROOT VEGETABLE SIDE, DID THE QUINOA QUINOA HEADS AND IT’S GOT A LITTLE CRUNCH IN
THERE. IT HAS LIKE A CROUTON IN EVERY BITE. UP ON THE CLASSIC MASHED POTATO
IS CHEF KRISTEN KISH FROM TRUE T
V’S FAST FOODIES. HEY, KRISTEN. HI, GOOD MORNING. HOW ARE YOU?
WE ARE DOING GREAT. HOPE YOU ARE
TOO. SO. SO ON FAST FOODIES, YOU RECREATE ICONIC FAST FOOD
MEALS AND OF COURSE POTATOES
USUALLY A KEY PLAYER AND YOU’RE GONNA
HELP US MASH THEM. WHAT, WHAT POTATO DO YOU LIKE
FOR THIS RECIPE? THAT IS A PERFECT QUESTION. SO
FOR ME, I DO LIKE A MIX OF LIKE
5050 RUSSET TO YUKON. SO YOU HAVE THE STARCH, YOU HAVE
THE WAXINESS. I LOVE THE
TEXTURE. UM AND SO YOU KIND OF CAN WORK
IT AND IT WILL NEVER REALLY OVERWORK INTO
KIND OF TURNING IT INTO GLUE. SO IT’S A NICE LITTLE CHEAT. THAT SOUNDS GOOD. AND THEN YOU
ADD A SPECIAL INGREDIENT IF YOU
WILL CREAM CHEESE. WHAT DOES THAT ADD TO THE DISH? I LOVE CREAM CHEESE ON ANYTHING
YOU COULD PUT CREAM CHEESE ON MY BREAKFAST WAFFLE AND I
WOULD BE VERY HAPPY. SO I LOVE CREAM CHEESE IF YOU
DON’T LIKE CREAM CHEESE, LEAVE
IT OUT. OTHERWISE, YOU KNOW, UH SOUR
CREAM BUTTER, MILK, ANYTHING
WITH A TANG? I FEEL LIKE IT’S REALLY
INTERESTING AND MASHED POTATOES
THAT ARE QUITE RICH. SO HOW CAN I MAKE THIS? SO WE’RE GOING TO TAKE OUR BASIC
MASHED POTATOES IF YOU WANT TO USE BOX MASHED
POTATOES, IF YOU WANT TO USE FRESH AND
THEN YOU TURN IT INTO SOMETHING
ELSE THAT’S TOTALLY FINE. BUT UM MY CLASSIC MASHED
POTATOES, I ADD A LITTLE BIT OF
CORN, A LITTLE, A LOT OF BIT OF CHEESE.
ACTUALLY. UM, WE ADD SOME FRESH THYME,
SOME FRESH ROSEMARY CARAMELIZED
ONIONS, GARLIC POWDER, ONION POWDER AND
FLOUR. SO I KIND OF TOOK THE IDEA OF
WHAT I LOVE MOST ABOUT FRIED
CHICKEN AND THOSE FLAVORS, ONION GARLIC THYME AND THREW IT ALL INTO MASHED
POTATOES. AND THEN I ADDED THE CORN
BECAUSE FOR THIS PARTICULAR CHALLENGE THAT WE
WERE DOING ON FAST FOODIES. IT WAS ALL ABOUT A BUCKET OF
FRIED CHICKEN, MASHED POTATOES
AND CORN. SO YOU KIND OF MIX THAT ALL UP
TOGETHER. UM, AND THE BEST THING ABOUT IT
BEING MAKE AHEAD MONDAY IS THE FACT THAT YOU CAN MAKE
THESE AHEAD. SO I TAKE THESE LITTLE PUCKS, I
FORM THEM, THROW THEM IN THE
FREEZER. AND IT’S BASICALLY, YOU KNOW, NO DIFFERENT THAN
PULLING OUT A FROZEN BAG OF
TATER TOTS. SO WHEN YOU’RE READY TO EAT
THEM, YOU JUST KIND OF THROW
THEM IN THE FRYER. UM AND THE THREE STEP BREADING
PROCESS WE LIKE TO DO IS SO YOU
TAKE YOUR MIX AND WE USE FLOUR, EGG AND PANKO.
SO YOU CAN REALLY FORM THEM INTO
WHATEVER SHAPE YOU WANT. SO THE IDEA IS YOU KIND OF DROP
IT IN THE FLOUR AND THE FLOUR ALLOWS THE
SEASONING IN THE FLOUR. EXACTLY. SO ALL SEASONING, SALT
AND PEPPER IN ALL THREE AREAS. SO YOU’RE SEASONING AS YOU GO. SO ONCE YOU BREAD IT, UH IT’S KIND OF THE FLOUR IS
THERE TO HELP THE EGG STICK AND THEN THE EGG IS
THERE TO HELP THE PANCO STICK. SO YOU COULD KEEP DOUBLE
DREDGING BACK AND FORTH IF YOU WANTED TO LIKE A REALLY
THICK CRUST. AND THEN FROM THERE, YOU END UP WITH BASICALLY LIKE
THESE BEAUTIFUL LITTLE BREADED
CROQUETTES. SO NOT ONLY CAN YOU FREEZE THEM
THIS WAY, YOU CAN FREEZE THEM WITH THE
BREADING ALREADY ON THEM. AND THEN I KNOW A LOT OF PEOPLE
ARE SCARED TO FRY AT HOME. UM, IT DOESN’T HAVE TO BE THAT
SCARY. SO LONG AS YOUR OIL NEVER
REACHES LIKE THE SMOKING 0.3 50
IS THAT SWEET SPOT? IT’S PERFECT. AND IF, YOU KNOW, YOU DON’T WANT
TO DEEP FRY HERE, THE AIR FRYER
IS QUITE POPULAR THESE DAYS. UH, I USE GRAPESEED OIL SO GRAPESEED
OIL HAS A HIGHER SMOKING POINT. SO YOU DON’T WANT TO USE
SOMETHING LIKE OLIVE OIL IT’LL
BURN. AND WHEN OIL BURNS THEY, YOU
KNOW, IT KIND OF BECOMES A
LITTLE BIT BITTER AND RANCID. SO GRAPE SEED OIL OR VEGETABLE
OIL, CORN OIL, WHATEVER YOU
PREFER. KRISTEN, YOU SAID SOMETHING
EARLIER THAT I THOUGHT WAS KIND
OF INTERESTING. SO YOU CAN OVERWORK THE POTATO SO THAT IT GETS TOUGH. SO WHEN YOU OVER JUST SIMILAR TO
HOW YOU OVERWORK ANYTHING WITH A FLOUR LIKE CAKES
AND BEAUTIFUL DELICATE PASTRIES, A POTATO CAN OVERWORK ITSELF
INTO BASICALLY WALLPAPER PASTE FOR
LACK OF A BETTER TERM. AND SO IF YOU, YOU KNOW, IF YOU WANT TO THROW YOUR
POTATOES INTO A BLENDER AND TRY TO MAKE POTATO
PUREE THAT WAY, I WOULD RECOMMEND NOT DOING
THAT. YOU’RE GOING TO END UP
WITH, UM, A GLUE STICK. AND NOW THAT THE WEATHER IS
WARMING UP, THE LAST THING YOU WANNA DO IS
TO SPEND HOURS INSIDE COOKING. THAT’S NO FUN. KATIE LEE BEAGLE
CO-HOST OF FOOD NETWORKS. THE KITCHEN HAS A SIMPLE SHEET
PAN RECIPE. SO ALL YOU HAVE TO DO CHOP UP
SOME BROCCOLI AND SOME SWEET
POTATOES. YOU WANT YOUR SWEET POTATOES TO
BE IN CUBES AND YOUR BROCCOLI
CAN BE, YOU KNOW, A LITTLE BIT ON THE MEDIUM SIDE
BECAUSE YOU WANT EVERYTHING TO COOK AT THE SAME TIME ON THE
SHEET PAN. SO INSTEAD OF BUYING FILETS OF
SALMON, WE’RE GONNA JUST DO ONE
BIG PIECE. SO I’M AT THE SUPERMARKET TO DESKIN IT FOR
THIS RECIPE. I DO MOST OF THE TIME I COOK
SALMON WITH THE SKIN ON. BUT FOR THIS ONE, BECAUSE YOU’LL
SEE, WE’RE GONNA ADD A SAUCE TO
IT. I LIKE IT SKINLESS. SO I’M GONNA ADD A LITTLE BIT OF
OIL TO OUR VEG. YEAH, AND SOME SALT AND PEPPER AND ALL
I DID WAS AND PEPPER THAT SALMON UP FOR
ME. SO THAT’S ALL WE’RE DOING TO IT. AND THEN WE’RE GONNA MAKE OUR
SAUCE BECAUSE THIS IS A HONEY
MUSTARD. I DIDN’T EVEN TELL YOU ALL WHAT
WE WERE MAKING, HONEY. HONEY, MUSTARD SALMON, SWEET
POTATOES AND BROCCOLI. SO, I’VE GOT EQUAL PARTS OF
HONEY AND I LIKE TO USE A, A
COARSE MUSTARD. YES. YES. VERY GOOD. SPEAKING OF THE PARIS
TEST. RIGHT. YOU’RE GETTING THAT FOR YOUR TRAVELS AND THEN MIX IT TOGETHER. THIS
GOES RIGHT ON TOP OF THE SALMON AND SOME OF IT’S GONNA RUN OFF
AND THAT’S OK BECAUSE WE’RE GONNA MIX THAT
WITH OUR VEGGIES. SO, WILLIE TAKE THOSE VEGGIES AND SCATTER THEM ALL AROUND. YEAH, IT WAS YOUR HANDS. I WAS ALL RIGHT. SO THAT’S GONNA GO
INTO THE OVEN. OH, AND I PUT PARCHMENT PAPER ON
BECAUSE THAT MAKES OUR CLEAN UP
A LOT EASIER. THAT’S SMART. YES. YES. AND
YOU’RE BARELY, YOU WANT TO USE
ANY ELBOW? YEAH. ALL RIGHT. SO PUT THAT IN THE
OVEN. 425 DEGREES. IT COMES OUT
LIKE THIS. BEAUTIFUL. YEAH, IT’S VERY EASY.
WE LOVE IT. 425 ABOUT 25 30 MINUTES. NOW, IF YOU WANNA DO THIS, SOME
FILETS, COOK YOUR BROCCOLI AND SWEET
POTATOES FOR ABOUT 1015 MINUTES
FIRST, THEN I, YOUR SALMON FILETS AND COOK IT
THE REST OF THE WAY BECAUSE IT’LL BE A DIFFERENT
COOK TIME. ALL RIGHT. SO YOU WANNA HAVE SOME LEFTOVERS
FOR LUNCH? THAT SALMON? WE’RE GONNA MAKE A LITTLE SALMON
SALAD HERE WITH A LEMON CAPER
VINEGAR. I LOVE CAPERS SO MUCH. YES. SO WE’VE GOT OUR LEMON, LET’S PUT A LITTLE ZEST IN THERE
AND SOME CAPERS AND DIJON
MUSTARD, SALT AND PEPPER IT UP. A LITTLE SPLASH OF WHITE WINE
VINEGAR HERE. WHISK IT, WHISK IT WHISK IT. AND
THEN WE’RE GONNA COME DOWN HERE
TO OUR SALAD. HOW BEAUTIFUL. JUST GOT BIB
LETTUCE. I’VE GOT THINLY SLICED CELERY IN
HERE. I’VE ALWAYS GOT CELERY IN
MY FRIDGE. SOME CUCUMBERS GO IN. YOU KNOW, YOU CAN JUST USE WHAT YOU HAVE SAID THAT. AND JENNY, YOU SAID YOU DON’T COOK
MUCH. YOU’RE DOING A GREAT JOB.
WELL, I, I ASSEMBLE AND I CHOP. ALL RIGHT, WE GOT, BY THE WAY. DOES YOUR DAUGHTER
EAT CUCUMBERS? NOT REALLY. I CAN’T GET A VEGETABLE IN OCCASIONALLY SWEET POTATOES,
OCCASIONALLY. AVOCADO. ALL RIGHT. SO WE’RE GONNA ADD
OUR SALMON IN HERE. YOU JUST FLAKE IT UP AFTER IT
COMES OUT AND YOU CAN ALSO USE CANNED
SALMON FOR THIS. IF YOU DIDN’T MAKE THE RECIPE,
YOU KNOW, CANNED SALMON IS A GREAT THING
TO HAVE AROUND. IF YOU WANNA ADD THESE VEGGIES
TO IT, YOU CAN, IF NOT HAVE IT RIGHT ON ITS OWN, ADD THE DRESSING TO IT. I’VE GOT SOME DOWN HERE FOR YOU
GUYS. COME TASTE, TASTE ONE, HAVE A BITE. THIS IS MINE. SHE
HAS A BIT. I LIKE LARGE PORTIONS OF
SALAD. I CALL IT MY TROUGH
SALAD. I JUST, YOU JUST EAT STRAIGHT OUT OF IT.
IT IS SUPERFOOD FRIDAY. SO, MARCH MADNESS, WE’RE CHANGING IT
TO STARCH MADNESS TODAY. NUTRITION AND HEALTH EXPERT JOY
BAUER IS HERE TO SHARE TWO NOT ONE BUT TWO SWEET
POTATO RECIPES. GOOD MORNING, JOY. GOOD MORNING. GOOD MORNING GUYS. THIS IS
ALWAYS THE BEST PART OF MY WEEK. AND YES, THE SWEET POTATO IS MY FIRST
DRAFT PICK BECAUSE IT IS LOADED WITH POTASSIUM TO HELP
MANAGE BLOOD PRESSURE. IT’S GOT A BIG DOSE OF A BETA CAROTENE WHICH HELPS SUPPORT A
HEALTHY IMMUNE SYSTEM. AND IT ALSO PROMOTES A GLOWING
COMPLEXION. AND LET’S TALK ABOUT THAT FIBER. IT PROMOTES REGULARITY AND IT
ALSO HELPS TO ENHANCE OUR HEART
HEALTH. SO I’M ACTUALLY GOING TO SHOW
YOU TWO SORT OF OUT OF THE BOX WAYS TO
ENJOY THIS NUTRITIOUS AND
DELICIOUS ROOT VEGETABLE. OK. SO STARTING WITH THE
SHEPHERD’S PIE. YEAH, THIS LIKE SCREAMS SERIOUS
COMFORT FOOD. SO HERE I HAVE I PEELED AND I
CHOPPED UP A POUND AND A HALF OF
SWEET POTATO. BUT I’M GOING TO DO SOMETHING A
LITTLE CRAFTY TO CUT THE CALORIES AND CARBS.
I’M MIXING IT WITH A POUND OF
CARROTS BECAUSE WE THEN PUT THIS IN A GREAT BIG POT WITH
A COUPLE OF CUPS OF BROTH. YOU CAN USE BEEF CHICKEN OR
VEGGIE BROTH AND YOU LET IT SIMMER FOR ABOUT 20 MINUTES
UNTIL IT’S VERY FORK TENDER. AND THEN I MASH THE ENTIRE THING
UP AND THE CARROTS AND THE SWEET
POTATO, THEY BLEND SO BEAUTIFULLY
TOGETHER AND YOU SEE THEY HAVE
THE SAME ORANGE COLOR, THE SAME VELVETY TEXTURE. SO IT’S REALLY A WIN WIN. YOU’RE SO YOU’RE, YOU’RE ALWAYS
ON IT. DYLAN AND THEN I JUST ADD IN ONE TABLESPOON OF
BUTTER AND A LITTLE BIT OF SALT
AND PEPPER. AND I’M GONNA MASH THIS UP. AND NOW AFTER THIS IS ALL NICELY
MASHED, WE’RE GONNA HEAD OVER TO THE
STOVE AND I’M GONNA SHOW YOU HOW TO MAKE THAT MEATY
SAUCY BOTTOM LAYER. OK? COME WITH ME. THAT IS THE PERFECT TRANSITION. SO HERE WE HAVE OUR LEAN GROUND
TURKEY MEAT AND ALL I’M GONNA
DO, WE WANT IT TO HAVE THAT UMAMI
FLAVOR. SO I’M ADDING IN A TABLESPOON, I’VE ALREADY
BROWNED THE MEAT. I’M ADDING IN A TABLESPOON OF
REDUCED SODIUM SOY SAUCE AND A
TABLESPOON OF W SAUCE. YOU KNOW, I CALL IT THAT BECAUSE I CAN’T PRONOUNCE IT. YOU GOTTA HELP ME OUT HERE.
THANK YOU. SO NOW I HAVE, THESE ARE JUST,
YOU KNOW, UH UH SOME SEASONINGS.
I HAVE GARLIC POWDER, ONION POWDER AND I HAVE SOME
TOMATO PASTE. THE TOMATO PASTE IS REALLY
IMPORTANT BECAUSE IT’S GONNA BOLDEN UP BOTH THE TEXTURE
AND THE FLAVOR AND WE MIX THIS UP AND THEN WE NEED THOSE VEGGIES
BECAUSE THE SHEPHERD’S PIE HAS ALL OF THOSE SMALL
LITTLE VEGGIES. NORMALLY IT’S PEAS AND CARROTS.
I USE A FROZEN MIX AND THIS IS STRAIGHT OUT OF MY
FREEZER. SAVES A LOT OF TIME. YOU’RE
ADDING THEM, THEY’RE STILL FROZEN. AND IF YOU WANT, YOU CAN THAW THEM
AT ROOM TEMPERATURE, BUT I HAVE
THEM FROZEN AND THEN LAST BUT NOT LEAST I, I RESERVED THE BROTH FROM THE
SWEET POTATOES AND THE CARROT
AND I ADDED A LITTLE BIT. CAN WE, CAN WE SKIP TO THIS
BECAUSE WE WANT TO GET TO THE
NEXT RECIPE AS WELL. WE’RE RUNNING OUT OF TIME A
LITTLE BIT. SO HOW DO YOU, HOW
DO YOU TOP ALL THIS? OK. SO WE HAVE THIS OVER HERE.
WE’RE THEN GOING TO ADD OUR
SWEET POTATO RIGHT ON TOP OF OUR MEAT. WE
MAKE BELIEVE THAT THE MEAT HAS
SIMMERED. THAT’S RIGHT. AND THEN HOW, HOW LONG ARE YOU
GONNA BAKE THAT? SO YOU BAKE THIS IN THE OVEN FOR
ABOUT 20 MINUTES ON 400. AND I’M
GOING TO LET YOU, I’M GONNA SHOW YOU WHAT IT LOOKS
LIKE. I FINISH IT OFF UNDER THE BROILER. VERY NICE AND REALLY QUICKLY. JOY. WHAT’S
OUR LAST, WHAT’S YOUR LAST ONE? WE JUST WANT TO MAKE SURE JUST TO SHOW, LET’S JUST SHOW
IT. WE’LL PUT THE RECIPE ON
TODAY DOT YEAH. SO I THAT SAME SWEET POTATO PUREE AND
I JUST LAYERED. I DIDN’T ADD
BUTTER IN THIS ONE. I ADDED A BIT OF GROUND CINNAMON CLEAN GREEK YOGURT, A DRIZZLE OF
MAPLE SYRUP BERRIES AND SOME
GRANOLA. AND GUYS, THIS IS A
MOUTHWATERING. THANK YOU SO MUCH. HAVE A GREAT WEEKEND. WE’LL BE READY YOU GUYS. YOU’RE KNOWN AS MUFFIN. YEAH, WITH THE MUFFIN TIN TIP.
UH YOU’RE KNOWN AS THE SUPER
CHEF. YES. YES. YES. THAT IS MY ACTUAL MIDDLE NAME. EXACTLY. WELL, YOU KNOW, MY NAME
IS CHANEL BECAUSE MY DAD IS
DARNELL. SO YOU’RE SPECIAL. ALL RIGHT. YES. YES. OK. SO WE’RE GONNA DO
TWO SIDES. FIRST OF ALL, YOU
HAVE A BIG FAMILY. AND SO I HEAR THESE ARE, YOU
KNOW, YOU CAN SPREAD THESE OUT A
LITTLE BIT TRYING TO GET TWO
MEALS IN THIS. SO THE FIRST ONE, THIS IS A SIDE DISH THAT
TASTES BETTER THAN IT SOUNDS. OK. WHAT IS IT CALLED? SWEET
POTATO, MAC AND CHEESE. OH, WAIT
A MINUTE. NOW YOU’RE EATING SWEET POTATO AND MAC AND CHEESE ALL
THIS. LET’S GET TO IT. SO WE
DON’T RUN OUT OF TIME. SO WHAT I GOT HERE, I GOT THE I GOT
THE RO ON, WE GOT CREAM. YOU WANNA ADD YOUR SWEET
POTATO MIX, WHICH HAS A LITTLE
BROWN TO IT. ALL SWEET MIX. WHAT IN THIS MIX HAS
A LITTLE BROWN IT RIGHT THERE WAS A NICKNAME IN HIGH SCHOOL BROWN SUGAR AND A LITTLE SYRUP. UM AND THEN YOU JUST MIX IT UP. OK. WAIT, DID YOU USE CANNED CAN CAN IS THE EASIEST THING RIGHT
NOW. I GOTTA MAKE A SIMPLE ONE.
I GOT SIX KIDS. YOU ALWAYS IN THE HOUSE? OK, LET ME JUST KEEP GOING. SO THIS
IS EASY. SO THEN YOU GO AHEAD. I GOT A
LITTLE CHEDDAR CHEESE, A LITTLE
BRIE CHEESE, ADD IT RIGHT IN THERE WITH IT. OK? THIS IS SOMETHING GOOD THIS CRAZY AND YOU KNOW WHAT AS WE’RE
TALKING. GO AHEAD. THIS IS
WALLET FRIENDLY, RIGHT? YEAH, THE CANNED SWEET POTATOES
DEFINITELY PROBABLY TAKE DOWN
THE PRICE. AND SO WHEN YOU THINK OF SWEET
POTATO MAC AND CHEESE, SO YOU
MIX THE SET, WE PUT IN A DISH, TOP IT WITH A
LITTLE CHEESE. WE GOT OUR BREADCRUMB PARMESAN. BUT THIS IS LIKE A NOD TO LIKE
CARROT CAKE AT ONE POINT. CARROTS AND CAKE DIDN’T MAKE
SENSE. BUT YET NOW SWEET
POTATOES MA AND SUPER CHEF 20. WE’VE GOT ONE OF FOOD
AND WINE’S BEST NEW CHEFS WITH
US, ANA CASTRO. HER MEXICAN RESTAURANT LGO MADRE IN NEW ORLEANS WAS NAMED
ONE OF THE BEST IN AMERICA BY
BOTH, NOT JUST THE NEW YORK TIMES, BUT
ALSO BON APPETIT A CAR. UH GREAT TO HAVE YOU. FIRST OF
ALL. UM THE NAME OF THE
RESTAURANT MADRE. WHAT DOES THAT MEAN? IT MEANS
MOTHER TONGUE. UH I NAMED IT THAT BECAUSE WHEN
PEOPLE HEAR ME SPEAK, THEY
ALWAYS ASSUME THAT I SPEAK ANOTHER LANGUAGE. AND I
ALWAYS SAY LIKE, YEAH, IS A SPANISH. I’M ALWAYS
LIKE IS MY MOTHER TONGUE. SO THAT’S
WHY I NAMED THE RESTAURANT
LINGUA MADRE. SO YOU BRING THE MEXICAN FLAVORS
TO NEW ORLEANS. YOU HAVE THIS
INCREDIBLE MENU. SWEET POTATO. ARE YOU GONNA SAY IT OR AM I
GONNA SAY IT? OH, THE SAUCE, THE SAUCE BECAUSE
YOU SAID SWEET POTATOES, ENCA CAGUAS. THIS IS MY, THIS IS MY GRANDMA WHEN YOU POINT AT THE MENU, WHEN
YOU ORDER IT. YEAH, IT MEANS IN PEANUTS,
RIGHT? SO THIS SAUCE, MY
GRANDMOTHER USED TO MAKE IT AND SHE USED TO MAKE IT WITH
LIKE CHICKEN. UH, USUALLY. SO THIS IS A REALLY IMPORTANT
DISH TO ME BECAUSE IT JUST
REMINDS ME OF HOME. SO WE’RE GONNA, BUT I MADE IT MY
OWN OBVIOUSLY. SO WE’RE GOING TO
MAKE IT. UM, WE’RE GONNA MAKE A SEED. THERE WAS CHICKEN IN THIS WHEN
YOU WERE EATING IT THE WAY YOUR GRANDMA MADE IT WAS
THERE A PROTEIN IN IT. OK? BUT YOU DON’T MAKE IT WITH THE
CHICKEN. I’LL COME BECAUSE THERE’S BEAUTIFUL
SWEET POTATOES IN THE SOUTH. SO IT’S RIGHT. OR WHAT DOES THAT MEAN? IT IS VEGAN BUT IT’S BY
COINCIDENCE NOT BY DESIGN. UH WE’RE GONNA DO OUR SEED MIX.
IT’S GOING TO BE TOASTED SEEDS.
UM SESAME SEEDS, ALMONDS AND
PEANUTS THAT ARE GONNA BE
CHOPPED. SO YOU TOAST ALL THOSE SEEDS
TOGETHER. DO YOU LIKE TOASTING THEM
SEPARATELY SEPARATELY? BECAUSE THEY TOAST A DIFFERENT
RAZOR, DIFFERENT SIZES. UH GOOD QUESTION. I HAVE LEFT CITRIC ACID SALT AND TURMERIC AND UH YOU’RE JUST GONNA LIKE
MIX THIS UP. THIS LOOKS, THIS LOOKS VERY
HEARTY AND DELICIOUS. YEAH. KEEP GOING. UM WE’RE GONNA HAVE OUR, FOR THE
SAUCE ROUND. WE’RE GONNA HAVE
OUR OIL. IT’S HOT AND THIS, THIS CHILLIS HAVE BEEN
PREVIOUSLY TOASTED IN IT. IT’S ANCHOS GUAJILLO AND ARBOL. YY. ALL RIGHT. YOU GOT SOME ONIONS
GOING IN ON GOING IN SOME
GARLIC, GARLIC SALT, THROWN IN. OH GOD. I HAVE A THING WITH SALT. OK. AND THEN, AND THEN THE NUT
MIXTURE GOES IN NOW OR NOT. YOU CAN PUT IT IN NOW. WOW, THIS WOULD BE A GOOD FALL DISH. YOU KNOW, IT’S A, IT’S ACTUALLY A FULL DISH. OK. OK. TOMATO TOMATOES. AND THEN YOU’RE JUST GONNA COOK
THAT DOWN FOR LIKE, 30 MINUTES
OR SO, IF YOU START DRYING OUT YOU CAN
ADD A LITTLE BIT OF WATER. SO HE DOESN’T STICK TO THE
BOTTOM OF YOUR PAN. THIS FEELS LIKE A PROTEIN
SUBSTITUTE BECAUSE IT’S GOT SO
MUCH, VERY HARD. YEAH. AND THEN FROM THIS GUY, YOU’RE GOING TO HAVE YOUR SWEET
POTATOES JUST ROAST THEM IN THE
OVEN HOLE. THAT RIGHT THERE. LOOK AT THAT LITTLE SCORING, SCORING AND SOME SAUCE TO GET
DOWN DEEP. YEAH. THERE IT IS. AND KAKAO THEN USE A SPRINKLE IT WITH THE
NUT SEED MIXTURE. AND THESE ARE REALLY PUT THAT SAUCE ON ANYTHING THOUGH. I OH MY GOD, YOU NEED OVER TOFU AS WELL. YOU COULD BE ON A COST YOUR HOUSE TONIGHT. YOU COULD
WHIP ALL THIS UP. NOT 100% EASY. THE RECIPES CHECK THEM
OUT. TODAY.COM/FOOD TODAY. FIT MEN COOK FOUNDER HIMSELF.
KEVIN HAS UH HELP YOUR TAKES ON TWO OF
OUR FAVORITE SIDES CREATED IN COLLABORATION
WITH OUR FRIENDS OVER AT
INSTAGRAM. KEVIN. ALWAYS GOOD TO SEE YOU. THANKS FOR YOUR TIME. GOOD TO SEE YOU ALL. HEY, WHAT’S GOING ON? LET’S START WITH THIS,
THIS BRUSSELS SPROUT WILD RICE
MIX THING. YES. YES. ALL RIGHT. SO, UM, BRUSSELS SPROUTS IS PROBABLY
LIKE MY LEAST FAVORITE VEGGIE,
BUT I LOVE THEM THIS WAY. SO, THESE
ARE MAPLE ROASTED VEGGIES AND SOME ONION. AND ALL I DID WAS JUST ROAST
THESE FOR ABOUT 1520 MINUTES ON
A HIGH TEMPERATURE. PUT THIS INTO YOUR AIR FRYER.
ADD IN SOME MAPLE IN THE LAST 10
MINUTES IN AN AIR FRYER YOU’VE PUT IN, THEY MAKE THEM CRISPY OR LIKE ABSOLUTELY CRISPY EDGES. AND THAT’S WHAT YOU WANT FOR
THANKSGIVING. IT’S REALLY
IMPORTANT. AND THEN WE’RE GONNA COMBINE
THESE WITH AN AMAZING WILD WILD RICE MIX. AND THIS IS JUST
LIKE SOME BROWN RICE. IT’S BLACK RICE, IT’S RED RICE,
IT’S ALL OF THE COLORS AND IT’S
REALLY, REALLY INTERESTING BECAUSE THIS
IS A VERY FILLING RECIPE, BUT
IT’S ALSO JUST HAPPENS TO BE GOOD FOR YOU.
DON’T SAY THAT OUT LOUD ON
THINGS. GIVE IT PEOPLE DON’T WANT TO
HEAR THAT. ALL RIGHT. AND THEN WE’RE GONNA ADD IN SOME
MORE SWEETNESS WITH SOME
CRANBERRIES, DRIED CRANBERRIES AND THEN SOME
CRUSHED PECANS. AND LET ME TELL YOU Y’ALL, ONCE
YOU JUST BEGIN TO STIR IT ALL UP AND YOU CAN BE A LITTLE NAUGHTY
TOO. I MEAN, IF YOU WANT, YOU GOT A
LITTLE BIT MORE, YOU KNOW MAPLE,
YOU COULD JUST ADD THAT ON THERE. NO ONE’S GONNA
SAY ANYTHING AND THEN YOU JUST ADD SOME SEA
SALT AND PEPPER AS WELL. AND
BOOM. LET ME TELL Y’ALL. THIS IS ONE OF MY FAVORITE
DISHES. AND ONE OF THE ONLY WAYS THAT I
CAN EAT BRUSSELS SPROUTS WITHOUT
PUTTING SO AMOUNTS OF VELVEETA CHEESE ON THEM. SO, REALLY QUICKLY, BECAUSE WE HAVE
TO MOVE ON. YOU PUT THEM IN THE OVEN FROM
WHAT TEMPERATURE AND THEN HOW
LONG BEFORE YOU TAKE THEM OUT AND PUT
THEM IN THE AIR FRYER? SURE. SURE. SURE. I PUT MINE IN
THERE FOR ABOUT 400 YOU KNOW,
FOR 400 THEN I DO IT FOR ABOUT 2025
MINUTES. IF YOU’RE DOING IN THE AIR
FRYER, I’M TELLING YOU JUST PUT
IT IN THERE FOR ABOUT 4, 10 FOR ABOUT 20 MINUTES. CRISPY EDGES. IT’S SO AMAZING. DON’T FORGET THE OIL, DON’T
FORGET THE OIL THAT’S REALLY
IMPORTANT TOO. CAN YOU USE ANY DIFFERENT RICE
OR IS THAT THE RICE THAT YOU
RECOMMEND? THAT’S LIKE THE WAY TO GO. YOU
KNOW, YOU CAN USE BROWN RICE, YOU CAN
USE FARO JUST ANY TYPE OF GRAIN THAT
YOU LIKE. I WAS JUST TRYING TO INCORPORATE
A LOT MORE OF THE COMPLEX CARBOHYDRATES INTO
MY DIET AND YOU KNOW, IT’S JUST AN EASY WAY TO SNEAK
THEM IN ON THANKSGIVING. YOU KNOW, WHEN EVERYONE’S TRYING
TO, YOU KNOW, I WANNA MAKE SURE WE GET TO THE
SWEET POTATO AND PLANTAIN MASH. TELL US ABOUT YES. YES. YES. SO THIS IS SWEET POTATO,
PLANTAIN MASH. THIS IS LIKE IF SOUL FOOD MET
WEST AFRICAN MEANT LIKE LATIN
AMERICAN. ALL RIGHT. SO WHAT YOU GONNA DO BAKE UP A
SWEET POTATO. POKE SOME HOLES IN
IT. IT IS REALLY EASY TO DO. CRAIG.
THIS IS GONNA BE YOUR RECIPE.
ALL RIGHT, THEN GET YOURSELF A PLANTAIN. NOW IT
NEEDS TO BE A YELLOW AND BLACK
ONE. PLEASE DON’T GET THE PURE YELLOW
ONES BECAUSE YOU’RE GONNA BE YELLING AT ME TALKING
ABOUT KEVIN. YOU RUINED THANKSGIVING. IT’S
NOT SWEET. GET THE BLACK ONES. YEAH, IT’S
GONNA BE, DON’T GET AN EXTRA
SWEET SLICE IT. YOU DON’T. YEAH, PLEASE DON’T GET A BANANA
AND THEN WRITE ME AND SAY YOUR
RECIPE. IT’S TERRIBLE. ALL RIGHT. AND THEN WE’RE GONNA JUST BAKE
THIS, BAKE IT IN THE OVEN. YOU’RE
GONNA BAKE THIS FOR ABOUT 25
MINUTES. BAKE THIS ONE FOR ABOUT A FULL
HOUR. OK. THEN YOU’RE GONNA COME OVER HERE
WITH YOUR MASH, MASH EVERYTHING TOGETHER. YOU’RE
GONNA ADD IN A LITTLE BIT OF
ALMOND MILK. WE’RE GONNA KEEP THIS PLANT
FRIENDLY FOR ALL THE VEGANS OVER
AT THANKSGIVING. A LITTLE BIT OF VEGAN BUTTER. OH MY GOODNESS. AND THEN SOME OOPS, SOME COCONUT SUGAR, WHICH
IS AMAZING. AND THEN A LITTLE BIT OF
CINNAMON. BOOM. AND THEN MIX THIS
TOGETHER. AND THEN WHAT YOU’RE GONNA DO IS
YOU’RE GONNA BAKE THIS IN THE
OVEN Y’ALL FOR ABOUT I’D SAY ABOUT 25 30 MINUTES OR
SO. UM AND THEN YOU CAN TAKE OFF THE
TOP AND ADD JUST A LITTLE BIT
MORE SUGAR. A LITTLE BIT MORE BUTTER AND
THEN IT COMES OUT TO THIS
AMAZING CARAMELIZED MASH THAT. SO WHERE’S OUR SAMPLE? COME BACK FOR YOU. COME BACK IN THE STUDIO, KEVIN. THANK YOU FOR THESE
RECIPES AND MORE TODAY.COM/FOOD. IT MEAN? IT MEANS? IT’S
SUPERFOOD FRIDAY. AND TODAY WE ARE GOING BIG BY
SUPERSIZING SOME OF YOUR FAVORITE FOODS TO GET
MORE VOLUME. BUT WITHOUT SACRIFICING THE
WAISTLINE AND WHO BETTER TO SHOW US HOW TO DO THAT THAN JOY
BAUER. TODAY, NUTRITION AND HEALTH EXPERT, JOY. THESE ARE PRETTY CLEVER. LET’S
START WITH THIS ICED COFFEE. SO THIS FIRST ONE IS A GREAT TIP
FOR PEOPLE THAT LOVE ICED
COFFEE. WHAT YOU’RE GONNA DO IS TAKE
YOUR LEFTOVER BLACK, EITHER
REGULAR OR DECAF COFFEE, PUT IT INTO AN
ICE CUBE CONTAINER AND FREEZE
IT. AND THEN WHEN YOU GET AN ICE COFFEE DRINK, YOU JUST PUT THOSE ICE CUBES IN
AND ALL OF A SUDDEN YOU HAVE WAY
MORE VISUALLY. BUT ALSO AS THE CUBES MELT, IT
DOESN’T LIKE WATER AND COFFEE IS LOADED WITH
ANTIOXIDANTS. SO I REALLY LIKE
THIS ONE. OK. WHAT’S NEXT? OK. SO I LOVE A BOWL OF
OATMEAL, RIGHT? OATS IS A
WONDERFUL WHOLE GRAIN. IT HELPS TO LOWER COLLECT. BUT BY ADDING IN CHOPPED APPLE, YOU GET DOUBLE THE VOLUME AND IF
YOU LEAVE THE SKIN ON THE APPLE, DOUBLE THE CHOLESTEROL LOWERING
PROPERTY. ISN’T THAT SO GREAT? AND THE
APPLES ARE NATURALLY SWEET. SO REALLY YOU DON’T EVEN HAVE TO
ADD SUGAR A LITTLE GROUND
CINNAMON IN THERE. YOU HAVE A HEARTY BREAKFAST. I
LOVE THIS ONE. YEAH. AND WE HAVE PECANS IN THAT AS
WELL. THAT’S GOOD TOO. HOW DO YOU PUMP UP THE MAC AND
CHEESE? WE LOVE A CREAMY DREAMY
BOWL OF MAC AND CHEESE. SO JUST BY ADDING IN ROASTED
SWEET POTATO, YOU, FIRST OF ALL, YOU GET A
BEAUTIFUL POP OF COLOR, YOU INCREASE OR EVEN DOUBLE THE
VOLUME AND YOU, IT HAS A BEAUTIFUL CREAMY
TEXTURE THAT COMPLEMENTS THE MAC
AND CHEESE. BUT YOU ALSO GET A BLAST OF BETA
CAROTENE FOR A GLOWING
COMPLEXION. SO IT IS A SUPERFOOD. I WASN’T
EXPECTING TO LIKE THAT. ISN’T IT
DELICIOUS? SHE HAS A SWEET SORT OF NUTTY FLAVOR
AND IT’S CREAMY. THE OTHER THING IS IF YOU HAVE
FINICKY EATERS IN THE HOUSE
BEFORE YOU ADD IT IN, YOU COULD MASH IT UP AND THEN
MIX IT WITH THE, THE SAUCE, YOU DISGUISE IT. THEY’LL NEVER KNOW. FAVORITE OF THE MORNING. OK? WE ARE CREATING A BULKIER
BURGER WITH BENEFITS. SO THIS IS A BURGER. YOU SEE THE
SIZE OF IT. THIS IS A POUND OF EITHER GROUND
BEEF OR TURKEY. AND HERE WHAT I’VE DONE ON THIS
ONE IS I’VE LITERALLY MIXED THE SAME POUND WITH TWO
CUPS OF CHOPPED GREENS. AND SO AGAIN, YOU GET A BIGGER
BURGER, IT TASTES ABSOLUTELY
DELICIOUS. SO HERE I USE SPINACH, BUT IT
COULD BE KALE SWISS CHARD
COLLARD GREENS. REALLY? ANYTHING THAT YOU LOVE, YOU JUST
CHOP IT UP AND YOU ADD IT RIGHT
INTO THE MIX. ISN’T IT DELICIOUS FORWARD TO GETTING A THIRD
ALCOHOL INDUSTRY. THIS IS THE THIRD OF THE SANGRIA INHERENTLY HAS ANTIOXIDANTS.
THANKS TO ALL OF THE FRUIT,
RIGHT? BUT ALSO THEY GENERALLY WILL
TEND TO ADD A SWEETENER TO SEE WHAT SHE’S GONNA SAY. THIS IS WHAT WE’RE
GONNA DO AFTER YOU HAVE YOUR
GLASS OF SANGRIA, YOU JUST ADD IN, YOU TOP IT OFF
WITH A FLAVORED SPARKLING WATER WATER AND SO IT SLIGHTLY WILL
DILUTE THE BOOZE. IT’LL GIVE YOU
MORE AND IT ADDS THE FIZZY FUN. OK, LET’S GO. OH, YEAH, YOU
DRANK IT STRAIGHT. OK. NOTHING WRONG WITH THAT. CHANEL. AND YOU KNOW WHAT ELSE WITH THE
FRUIT IN IT? IT’S JUST
BEAUTIFUL. I THINK IT’S SUCH A FESTIVE DRINK. OH, THANK YOU. AM I ALL THESE IDEA AND THIS MORNING WE ARE DIGGING
IN WITH CHEF TANYA HOLLAND. OF COURSE, SHE’S BEST KNOWN FOR HER
INVENTIVE TAKE ON MODERN SOUL
FOOD AND COMFORT CLASSICS. SHE’S ALSO THE EXECUTIVE CHEF
AND OWNER OF BROWN SUGAR KITCHEN
IN CALIFORNIA. TANYA. SO GOOD TO SEE YOU.
THANKS FOR WAKING UP EARLY THIS
MORNING. HI, CRAIG. HI, CHANEL. HI, DYLAN. NICE TO SEE YOU BEFORE. AND I DID A SEGMENT TOGETHER ABOUT
FOUR YEARS AGO I THINK. AND YOU
REMEMBER? THANK YOU. BEFORE WE START COOKING TANYA, I
WANNA TALK ABOUT THIS PODCAST
REALLY QUICKLY HERE UH TO TANYA’S TABLE, YOU KNOW, AESHA CURRY AND DANNY GLOVER. UM WHAT CAN WE EXPECT TO HEAR
THIS TIME AROUND IN THIS NEW
SEASON. IT’S, IT WOULD BE REALLY COOL,
YOU KNOW, SUCH A VARIETY OF
PEOPLE. I HAD THE BEST CONVERSATION WITH
LARS ULRICH, THE DRUMMER FROM
METALLICA. YOU KNOW, YOU WOULDN’T THINK WE MIGHT NOT HAVE SOMETHING IN
COMMON, BUT WE FOUND LOTS OF
COMMON DENOMINATORS, WHICH IS SOMETHING I LOVE. UM, I TALKED TO BLACK PANTHER
LEGEND, ERICA HUGGINS. LIKE, IT’S REALLY, REALLY FUN AND I
CAN TELL YOU REALLY QUICKLY
BEFORE WE GET TO THE FOOD, I’VE NEVER HEARD OF NEW SOUL
FOOD. WELL, I MEAN, IT’S A MADE UP
TERM. DID YOU HEAR FROM IT? BECAUSE I
CREATED IT FAIR ENOUGH. I THINK I MIGHT HAVE BEEN ONE OF
THE FIRST PEOPLE TO USE IT. BUT, YOU KNOW, JUST LIKE EVERY
ETHNIC FOOD, IT’S LIKE WE’VE GOT
TO MOVE INTO, YOU KNOW, THE, THE NEW WAYS OF
EATING MORE SUSTAINABILITY, MORE
VEGETABLES. UM AND UH ALWAYS DELICIOUS THOUGH. SO TELL
US ABOUT THIS SWEET POTATO KALE
HASH. I SEE YOU’RE WORKING IN THE
VEGGIES FOR SURE. YEAH. YEAH. YOU KNOW, I MEAN, SOUL FOOD. YOU HAVE TO HAVE SWEET POTATOES
AND I JUST LOOK FOR DIFFERENT WAYS TO USE
THEM INSTEAD OF, YOU KNOW, THE TRADITIONAL WAY OF
COOKING. AND I LOVE A GOOD HASH FOR
BREAKFAST. SO I HAVE SOME UH
ONIONS, CARAMELIZING HERE. THEY’RE JUST COOKING TO THE UH
TRANSLUCENT, ADDING SOME FRESH UH BELL
PEPPERS, YELLOW AND RED. YOU CAN USE
GREEN IF YOU WANT. JUST UH COOK THOSE DOWN. BUT THESE ARE LIKE SIMPLE ITEMS
TOO THAT YOU, YOU KNOW, MOST PEOPLE HAVE THESE AROUND. NOT VERY EXPENSIVE, EASY TO
ACCESS TO USE THEM TOO. YEAH, EXACTLY. YOU KNOW, YOU
MIGHT HAVE SOME LEFT OVER. SO WE LET THAT COOK DOWN A
LITTLE BIT AND THEN I ADD KALE
AND I HAVE, UH, CURLY LEAF KALE ACTUALLY MIXED IN SOME OF THE,
UH, LA SONATA KALE, WHICH IS THE, THE DINO KALE AND YOU JUST, YOU
KNOW, TAKE IT OFF THE STEM. YOU DON’T WANT THE STEM IN
THERE. IT TAKES A LITTLE BIT
LONGER TO COOK. IF YOU’RE BRAISING, IF YOU’RE
MAKING A STEW, YOU CAN PUT THE
STEM, BUT WE’RE JUST GONNA COOK THIS
DOWN. TELL YOU HOW LONG DOES THE DISH
TAKE FROM BEGINNING TO END?
ROUGHLY? NOT VERY LONG. UM I WOULD SAY 20
MINUTES. PROBABLY THE THING THAT’S GONNA
TAKE YOU THE LONGEST IS THE
DICING. SO YOU GOT TO DICE THE PEPPERS,
DICE THE ONIONS. UM I HAVE SOME SWEET POTATOES THAT ARE ALREADY
DICED AND COOKED. THEY JUST COOKED IN BOILING
WATER FOR FIVE MINUTES. START
THEM WITH COLD WATER. A LITTLE SALT, BRING THEM UP. UH
BECAUSE YOU, YOU KNOW, THEY’RE STILL FIRM BUT
THEY MASH BUT YOU DON’T WANT TO
OVERCOOK THEM FOR THIS. AND IT’S A ONE POT, YOU KNOW, KIND OF DISH. SO THAT MAKES IT NICE AS WELL. SO GOOD. AND AS THOSE ARE COOKING TANYA
REALLY QUICKLY TELL US ABOUT YOUR SHOW ON OWN IT’S CALLED
TANYA’S KITCHEN TABLE. YEAH. UM, IT’S REALLY FUN. I
MEAN, I GOT TO HAVE FRIENDS COME
AND SIT DOWN WITH ME. I’M COOKING SOME OF MY, UH,
USUAL SUSPECTS, UH, FAVORITES. AND THEN I HAVE ENDED WITH SOME
GREAT CONVERSATION AND, UM, WE DID SEVEN EPISODES ON OWN. HOPE TO DO MORE. THAT’S GREAT.
THAT’S GREAT. ALL RIGHT. SO, HOW DO YOU FINISH THIS OFF? OK. SO HERE IS SOME THAT’S FINISHED.
YOU SEE, EVERYTHING IS REALLY
COOKED DOWN. IT’S GORGEOUS. RIGHT? I THINK
IT’S BEAUTIFUL, BUT IT TASTES
GOOD. AND HERE’S A SERVING SUGGESTION.
I SAY I’M GOING TO HAVE IT WITH
A SUNNY SIDE UP EGG THAT I FLIPPED OVER. COULD YOU ADD BACON OR SAUSAGE
TOO IF YOU WANTED? I MEAN, YOU COULD, YOU KNOW, THE
WHOLE IDEA WAS TO BE A LITTLE
HEALTHIER, YOU KNOW, JANUARY, JANUARY. YEAH. DYLAN, I LOVE BACON WITH A FAVORITE HOT SAUCE, BACON SAUSAGE. I LOVE IT. WHATEVER YOU WANT. I WANT TO TALK ABOUT A COMFORT
DISH. THANK YOU SO MUCH. THANK YOU. OH, MY PLEASURE.
ABSOLUTELY. IF YOU WANT TO FIND GUYS, YOU GOT IT, GO TO OUR
WEBSITE FOR THIS RECIPE AT
TODAY.COM/FOOD. JOINING US NOW, AUTHOR, FOUNDER
OF FIT COOKED MEALS. KEVIN CURRY
IS HERE. ALWAYS GOOD TO HAVE YOU. THANK
YOU SO MUCH FOR HAVING ME. WHAT ARE WE MAKING THIS MORNING?
COOKING UP SOMETHING SPECIAL FOR
MAMA? THIS IS A BUDGET. OH AND JUST GO
AHEAD AND TELL THE PEOPLE. IT’S,
IT’S AMAZING THE PEOPLE. IT’S DELICIOUS. THERE’S
NO MEAT IN IT AND IT’S EASY AND IT TAKES YOU
BACK TO YOUR CHILDHOOD. OK. ABSOLUTELY. SO YOU START OUT WITH SOME
PORTOBELLO MUSHROOM CAPS AND THE
MOST IMPORTANT THING HERE IS YOU GOTTA GILL IT
BECAUSE IF YOU DON’T GILL IT, IT’S GONNA END UP BEING LIKE
BEING LIKE REALLY BLACK AFTER THAT, YOU’RE GONNA NICE UP. LOOKS LIKE THIS. YOU CAN ALSO ADD A SWAP JUST BY
SOME CHOPPED UP MUSHROOMS AS
WELL. IN GOES THE MUSHROOMS A LITTLE
BIT OF ONION. I’M GONNA ADD A SPRINKLE OF SALT
JUST TO SPRINKLE THE SWEETNESS, THE
SWEETNESS OF IT AND THEN SOME
GARLIC. BOOM, SAUTE THIS GOING UP, BOOM. SO MANY QUESTIONS ABOUT COOKING
WITH. SO WHAT, WHAT AM I DOING
HERE? WE’RE BRINGING THE KALE BUT
DON’T DO IT LIKE THAT. YOU DO THIS, YOU KNOW THE LONG WAY YOU
PUT THIS, YOU STRIP IT. OH LOOK AT THAT AND THEN YOU RIGHT OUT AND THEN JUST TEAR IT INTO
PIECES RIGHT INTO THIS BOWL. LOOK AT YOU, YOU’RE LIKE A KALE.
KALE SHOULD HAVE HAD YOU. GO AHEAD, GO AHEAD, GET
THAT. GET THAT. AND FOR THIS KALE HAS A REALLY GOOD FLAVOR
AND ALSO IT DOESN’T WILT DOWN
AND GET SLIMY, KIND OF LIKE SPINACH. MAYBE. WAIT. SO DO YOU EAT THESE OR NO?
YOU, NO, YOU TAKE THIS OUT AND THEN YOU CAN USE THEM FOR FERTILIZER
OR SOMETHING LIKE THAT IN YOUR
YARD IF YOU WANT TO. ALL RIGHT, NOW LET’S MAKE THE
SAUCE. SO THIS IS SOME SKIM RICOTTA AND WE’RE GONNA HAVE SOME STORE
BOUGHT. PESTO. GO AHEAD AND PUT
THAT IN SOME STORE BOUGHT. PESTO. YOU’RE GONNA ADD IN YOUR KALE
WHICH HAS BEEN STEAMING HERE. IT’S GONNA GET DOWN TO THIS. HOW LONG DO YOU COOK THAT FOR? THE KIDS CAN HELP WITH THIS
PART? THIS ENTIRE THING, YOU’RE GONNA COOK THIS DOWN FOR
ABOUT THREE OR FOUR MINUTES UNTIL IT GETS
REALLY SOFT, ISN’T IT? THERE’S NO MEAT IN THIS THING. IT TASTES
LIKE IT’S ALMOST HAS MEAT. OH, WAIT, WAIT, WAIT, PUT IN THE
REST OF IT. THE KALE, ALL OF IT. MUSHROOM. YES. THE KALE, THE MUSHROOMS. I MEAN, THIS IS SOME THYME AND
SOME OF OREGANO MIXES TOGETHER VERY WELL. NOW, IF YOU HAVE A PIPING BAG, YOU CAN ADD THIS STUFFING TO A
PIPING BAG OR JUST USE A ZIPLOC BAG? DO I JUST SQUIRT IT
IN THERE? ZIPLOC OR SPOON? OH, THAT’S GOOD. OH, GOOD. I
SEE. DON’T HOLD ON THAT. I’M NOT GOING THERE A LITTLE, IT’S A LITTLE ON THAT ONE. ALL RIGHT, EVERYBODY. LET’S MOVE
ON FROM THAT PART. AND THEN WHAT? YOU’RE GONNA ADD SOME, THIS DISH, YOU’RE GONNA ADD SOME MARINARA
TO THE BOTTOM AND THEN JUST PUT OUR STUFFED
SHELLS RIGHT ON TOP AND THEN A
LITTLE BIT MORE DRIZZLE OF SOME MARINARA. BOOM. TOP IT
OFF WITH SOME MOZZARELLA CHEESE. YOU’RE GONNA BAKE THIS IN THE
OVEN Y’ALL AND LOOK, IT COMES
OUT TO THIS. LET ME TELL YOU, ISN’T IT? UM IT’S ABOUT 1520 MINUTES. UM BUT GUESS WHAT? THIS ENTIRE MEAL IS
UNDER 20 BUCKS FOR ALL THE
INGREDIENTS AND MEAT AND MEAT AND THE SALAD AND DELICIOUS LIKE LASAGNA. WELCOME BACK UH THIS MORNING ON
TODAY FOOD, ONE OF OUR FAVORITES
KATIE LEE BEAGLE, RIGHT? SHE IS OUT WITH A
NEW COOKBOOK. IT’S NOT
COMPLICATED. ALL OF THE RECIPES. SIMPLE MADE WITH REAL
INGREDIENTS THAT YOU PROBABLY
ALREADY HAVE IN YOUR HOUSE. WHERE’S THE BABY? WHERE’S THE
BABY? YOU WANNA SEE THE BABY? IT’S ALL
ABOUT THE BABY, RIGHT? OH, WAIT OK. WHERE’S IRIS? OH, SAY HI BABY KATIE LEE. KATIE LEE. DO YOU JUST LOVE
BEING A MAMA? IT LOOKS LIKE YOU
WERE BORN FOR. I LOVE BEING THIS BABY’S MOM
MORE THAN ANYTHING IN THE WORLD. I MEAN, SHE’S JUST SO SWEET. AND
CUDDLY. SHE’S VERY WELL FED IF
YOU CAN’T TELL. AND WE SHOULD POINT OUT KATIE
LEE THAT SAYING KATIE KATIE LEE BEAGLE IS
NEW TO ALL OF US HERE AT THIS
SHOW. TELL US. THAT’S RIGHT. I, I AM NOW A
BEAGLE. UM I ADDED MY HUSBAND’S NAME
BECAUSE I THOUGHT OUR FAMILY SHOULD ALL HAVE THE
SAME LAST NAME. SO I’M, I, WELL, CONGRATULATIONS. THERE’S A FAMILY PHOTO, KATIE. YOU, YOU KNOW YOU GOT YOUR PHONE COOKBOOK HERE. YEAH, YOU CAN
HAND YOU WANNA HAND OFF YOUR
BABY. I’M GONNA GIVE HER TO GRANDMA. GRANDMA SITTING HERE. I, I WONDERED LIKE HOW YOU KIND
OF CAME, YOU KNOW, WHAT WAS THE,
YOU KNOW, LIKE THE MOTIVATION BEHIND
COOKBOOK NUMBER FOUR. BUT AS YOU’RE HOLDING THE BABY,
I MEAN, YOU MUST WANT TO DO LIKE
A BABY COOKBOOK TOO. I KNOW NEXT HAS TO BE BABY FOOD. BUT REALLY WITH THIS, I FELT
LIKE LIFE’S COMPLICATED ENOUGH. YOUR FOOD SHOULDN’T BE. I WANT TO MAKE RECIPES THAT ARE
EASY AND FAST WITH EVERYTHING
THAT I HAVE IN MY PANTRY. I’M NOT LOOKING FOR A LAUNDRY
LIST OF INGREDIENTS. SO THESE
ARE EASY. YOU CAN GET THEM ON YOUR TABLE
AND THEY TASTE GREAT AND YOU’RE
NOT GONNA MAKE TWO, YOU’RE GONNA MAKE TWO, PASTA
DISHES THAT ARE VEGETARIAN
FRIENDLY. OH, I LOVE THAT. BABY VEGETARIAN FRIENDLY, RIGHT?
YOU GUYS LIKE EATING A LITTLE
MEAT MEALS IN THERE IN YOUR HOUSE? YEAH, WE LIKE DOING OUR MEATLESS
MONDAYS. BUT WE ALSO LOVE OUR
BURGERS AND STEAKS. SO IT’S JUST ABOUT A BALANCE. SO I’VE GOT HERE FOR YOU JUST A
BIG OLD BOWL OF MUSHROOM
BOLOGNESE. IT’S A SUPER SIMPLE. UM WITH THIS, YOU JUST PUT A
VARIETY OF MUSHROOMS INTO A FOOD
PROCESSOR, SAUTE THEM UP WITH ONIONS AND
GARLIC AND TOMATO AND RED WINE
AND LET IT SIMMER AND IT’S SUPER YUMMY. IT’S A
GOOD ONE TO HAVE IN THE FRIDGE
AND JUST KIND OF GONE. NOW, I’M GONNA TAKE YOU OVER
HERE AND WE’RE GONNA MAKE A
SPINACH ARTICHOKE PASTA. SO THIS IS A GREAT CREAMY PASTA. THINK ABOUT SPINACH ARTICHOKE
DIP AND ADD PASTA TO IT AND MELTED
CHEESE. SO, WHAT COULD BE BAD
ABOUT THAT? SO I’M JUST GONNA ADD SOME OLIVE
OIL TO MY PAN. AND THIS IS A RECIPE THAT WAS
ACTUALLY MY HUSBAND RYAN’S IDEA WHEN WE WERE DOING QUARANTINE
BECAUSE IT WAS ALL STUFF THAT WE
HAD. SO I’VE GOT MY GARLIC GOING IN
THE PAN. I’M GONNA ADD TO IT. A CAN OF
ARTICHOKE HEARTS. AND THEN I’VE GOT SOME FROZEN
SPINACH THAT I THAWED AND SQUEEZED ALL THE
WATER OUT OF IT. YOU COULD ALSO USE FRESH, JUST
COOK IT DOWN. IT’S REALLY IMPORTANT TO SQUEEZE
THAT WATER OUT. AND I’VE GOT A LITTLE BIT OF
OREGANO OR ITALIAN SEASONING. YOU CAN
ADD A LITTLE PINCH OF CRUSHED
RED PEPPER TO IT TO GET A LITTLE BIT OF HEAT AND YOU JUST WANT TO LET THIS
COOK FOR A COUPLE OF MINUTES, LET THE FLAVORS BLOOM OF THAT
GARLIC AND THE SEASONING AND THEN TO THIS, I’M GONNA ADD
SOME CREAM CHEESE. SO THIS IS GONNA MAKE IT REALLY
RICH AND CREAMY. AND YOU CAN ALSO SUBSTITUTE A
LIGHT CREAM CHEESE IF YOU WANT
TO LIGHTEN THIS UP. OR YOU CAN PUT A LITTLE GREEK
YOGURT IN IT OR JUST GO FOR IT. THINK ABOUT, YOU KNOW WHAT
YOU’RE EATING AT ANOTHER MEAL. I’M GONNA ADD A LITTLE BIT OF
THE PASTA WATER TO IT. AND THIS HELPS THIN OUT THE SAUCE, BUT IT ALSO HELPS HOLD
EVERYTHING TOGETHER BECAUSE IT’S GOT THAT PASTA STARCH IN
THERE. WE’VE SEASONED OUR WATER SO THAT
IT HAS A NICE FLAVOR TO IT. AND THEN YOU ADD YOUR PASTA TO
IT. SO I’M USING A RIGATONI. PENNE WOULD WORK GREAT AS WELL
WHEN I’M DOING THESE PASTA
BAKES. I REALLY LIKE TO USE A SHORT
PASTA AND JUST HAVE THAT. OH, I LOVE IT. I LOVE IT. IRIS. YEAH. MOMMY. I’LL TAKE THAT. IT
WASN’T A BINKY IN HER MOUTH. IT
WAS A RIGATONI. YEAH. SHE’S MY KID. RIGHT. SHE LIKES
TO EAT. ALL RIGHT. SO YOU LET THAT COOK
TILL IT GETS NICE AND CREAMY TOP IT WITH CHEESE. I’VE GOT
JUST SHREDDED MOZZARELLA HERE. LIKE CAR CHEESE. WE’RE GONNA HAVE TO PUT THE REST ON THE WEBSITE. ALL RIGHT, KATIE LEE BEAGLE. WE
LOVE YOU. OH, WELL, LET’S LOOK AT IT. YOU
TAKE IT OUT OF THE OVEN. I’LL JUST DO THE SELL HERE WHILE
YOU DO IT TODAY.COM/FOOD. IF YOU
WANT TO ENJOY THAT. AND CONGRATS ON THE BOOK, KATIE,
IT’S NOT COMPLICATED. IT
CERTAINLY ISN’T. I APPRECIATE YOU ALL COMING UP, HODA AND JENNA. JENNA AND HODA. JUNIOR DAY, NEW YORK CITY. AND HARLEM IN PARTICULAR PLAYED
A VERY SIGNIFICANT ROLE IN DOCTOR KIM’S LIFE AND
LEGACY. AND THIS MORNING, WE ARE COOKING WITH AN AWARD
WINNING CHEF WHO OPENED HIS FIRST RESTAURANT
RIGHT HERE IN NEW YORK. YEAH, THAT’S RIGHT. JJ JOHNSON
CREATED FIELD TRIP IN 2019 TO BE A COMMUNITY DRIVEN RESTAURANT
THAT CELEBRATES CULTURE THROUGH THE SHARED EXPERIENCE OF
RICE. AND HE’S WITH US NOW FROM HIS
KITCHEN IN HARLEM JJ. GOOD
MORNING TO YOU. SO GREAT TO HAVE YOU THIS
MORNING. GOOD MORNING. EVERYBODY. HOW ARE
YOU? WE’RE DOING GREAT REALLY QUICKLY
BEFORE WE GET INTO WHAT YOU’RE
COOKING. TALK ABOUT HOW SPECIAL HARLEM IS
TO YOU AND THE SIGNIFICANCE UH BETWEEN HARLEM
UM AND DOCTOR KING HIMSELF. WELL, HARLEM HARLEM TO ME IS
TRULY SPECIAL. I OPENED MY FIRST
RESTAURANT THERE. PEOPLE WALK THROUGH THE DOOR
EVERY DAY. BUT WHEN YOU THINK ABOUT A
COMMUNITY UH THAT SUPPORTS EACH OTHER IS
HARLEM. AND THAT COMES FROM THE
TIME OF DR MARTIN LUTHER KING, MALCOLM X,
ALL THE GREAT LEADERS, ADAM
CLAYTON POWELL JUNIOR, EVERYBODY THAT CAME THROUGH. HARLEM REALLY PAVED THE WAY FOR
THE FUTURE. AND THEN THAT’S WHAT I’M TRYING
TO DO WITH FIELD TRIP IS OPEN
THOSE DOORS. WELCOME TO EVERYBODY AND, AND BUILD, YOU KNOW,
COMMUNITY BY COMMUNITY BUT, OR
RICE GRAIN BY RICE GRAIN, AS I CALL IT JJ. I, I UNDERSTAND THAT WHAT WE’RE
MAKING THIS MORNING IS SORT OF
A, A NOD TO WHAT DOCTOR KING MIGHT
HAVE ON SOME OF HIS JOURNEYS. UH, BACK IN THE FIFTIES AND
SIXTIES. WHAT ARE WE DOING? YEAH. SO I’M, I’M DOING SOME
OTHER STEAK. I, I JUST CAME OUT WITH A FOOD
PUBLICATION CALLED THE, THE
COOKOUT. AND WHAT WE DID WAS WE FOLLOWED
EVERYWHERE. MARTIN LUTHER KING
WENT AND WE FIGURED HOW, WHAT’S THE
BEST WAY TO FOLLOW HIM IS THROUGH FOOD. THAT’S HOW YOU
CAN LEARN ABOUT SOMEBODY IN
COMMUNITY. SO SMOTHERED STEAK AND GRITS WAS
SOMETHING THAT HE WOULD LOVE TO
EAT. AND THIS IS MY TAKE ON IT. SO YOU WANNA FIND A BEAUTIFUL
SIRLOIN? UM PUT THAT IN A, IN A, IN A
FREEZER BAG AND POUND IT. YOU CAN POUND IT WITH YOUR CAST
IRON PAN OR JUST YOUR HANDS AND THEN YOU TAKE IT OUT OF THE
FREEZER BAG AND YOU’RE GONNA DREDGE IT IN SOME FLOUR POWDER, GARLIC POWDER SMOKED CHILI, MIX THAT AROUND. OK? AND WE’RE GONNA JUST THROW YOUR
STEAK RIGHT IN THERE. AND THE REASON WHY YOU DO THIS
IS YOU WANNA GET THAT NICE CRUST
ON YOUR STEAK. IT’S BASICALLY LIKE FRYING THE
STEAK. I MEAN, THIS LOOKS DELICIOUS
ALREADY, WE’RE GONNA THROW THIS RIGHT
INTO OUR CAST IRON PAN. TURN IT UP AND LET THAT GO. AND JJ, YOU NEED THAT CLE AND RICE BECAUSE YOU GOTTA,
YOU GOTTA POUND IT OUT. IT’S
GOTTA BE HARD. YOU CAN’T DO THAT WITH EVERY CUT
OF, OF STEAK. YOU CAN’T DO THAT WITH EVERY CUT
OF STEAK. YOU WANT, YOU’RE TENDERIZING IT,
YOU’RE POUNDING IT, YOU’RE GETTING ALL THAT FLAVOR
IN THERE AND, AND YOU WANNA GET A NICE
CUT OF MEAT. I, I GOT A LITTLE
BIT OF GRASS FED DEEP. UH I TREATED MYSELF TO THAT. SO
I CUT SOME SLICE SOME ONIONS
HERE. I HAVE MY SHALLOTS AND MY GARLIC MIX. I HAVE SOME BEAUTIFUL CREMINI MUSHROOMS, RIGHT? SO
ONIONS, CREMINI MUSHROOMS AND EVERYTHING
THERE. AND WHAT YOU WANT TO DO IS YOU
WANT TO GET IT NICE AND GOLDEN
BROWN. THAT’S GONNA TAKE SOME TIME
ABOUT 4 TO 5 MINUTES. BUT OF COURSE, YOU KNOW, I’M AT
HOME, I’M IN HARLEM. I HAD TO
CHEAT A LITTLE BIT. SO I COOK MY STEAK A LITTLE BIT
HERE. SMELLS DELICIOUS. LOOK AT THAT NICE AND GOLDEN
BROWN. OK. SO NOW WHAT, SO LISTEN, IT’S A ONE POT DISH.
YOU’RE GONNA FLIP THIS OVER AND GET THAT GOING. YOU’LL THROW IN ALL YOUR
INGREDIENTS, DON’T DO IT LIKE
THIS, BUT YOU’LL THROW IT ALL IN RIGHT HERE AND YOU’LL GET THIS
BEAUTIFUL GRAIN. THAT’S WHEN YOU THROW IT IN, IT’S GONNA, IT’S GONNA GO,
YOU’RE GONNA SAUTE IT. DOWN AND YOU’RE GONNA GET THIS
BEAUTIFUL GRAVY. I HEARD THERE’S SOME RED WINE IN THERE. IS THAT RIGHT? YES. YOU’RE GONNA THROW IN, YOU’RE GONNA THROW IN YOUR
STEAK. YOU’RE GONNA LET THAT SIMMER.
NOW, IN THIS SAUCE THERE’S ALSO RED
WINE. THERE’S SOME CREAM, THERE’S SOME BEEF STOCK. NOW, WE
ALL KNOW CRAIG DOESN’T CARE FOR
WINE THAT MUCH. HE LIKES BOURBON SO YOU CAN
SUBSTITUTE THE WINE AND YOU GET THAT FLAVOR, WHICH WOULD BE
REALLY BEAUTIFUL. AND THEN FOR ME, IF I WAS, IF I WAS ABLE TO UH EAT WITH DR KING, I’M A BIG LOVER OF GRITS AND LOOK AT THESE GRITS HERE. I
DID SOME BEAUTIFUL CHEESY GRITS. I’VE BEEN COOKING THEM ALL
MORNING SINCE FIVE O’CLOCK IN
THE MORNING. WE’VE BEEN COOKING THESE GRITS
HERE IN MY HOUSE. MY KIDS HELPED ME SET UP THE SET
AND EVERYTHING. THEY WERE SO
EXCITED. THEY CAME HERE THIS MORNING TO
SET MY SETUP. SO JJ, WE JUST, WE JUST POPPED UP AT THE BOTTOM
OF THE SCREEN. A TODAY TIME
SAVER USE INSTANT GRITS. NO, ABSOLUTELY NOT. IF YOU DON’T KNOW WHAT YOU WANT THEM, YOU WANNA LET THEM COOK
LOW AND SLOW. THAT’S WHAT IT’S ABOUT. THAT’S
WHAT ALL THE FLAVOR IS. NOBODY
COOKING FOR. DR KING HAD INSTANT GRITS. THEY WERE THERE. THEY WERE EXCITED. ALL RIGHT, WE HAVE ABOUT ONE
MINUTE LEFT. LET’S HOW DO WE
FINISH IT OFF? JUST LAY THIS OUT RIGHT HERE.
LOOK AT ALL THAT CHEESE. I PUT
SOME CHEESE IN THERE, LAY THAT OUT. YOU’LL GRAB THE STEAK, STOP MY SPOON DROPPED, YOU GRAB
THE STEAK, PUT IT HERE. YOU’LL JUST THROW THIS. LOOK AT THAT. COME ON, EVERYBODY WHO UBER EAT. WE GOTTA GET THAT OVER HERE. NOW. WE GOTTA GO TO JJ. THANK YOU SO, SO MUCH. THIS
FOOD IS FANTASTIC, BY THE WAY. UH HUH. AND FOR THE RECIPES, IF YOU WANT
IT FOR YOURSELF, YOU CAN JUST
HEAD TO TODAY.COM/FOOD AND AGAIN, A FORMAL APOLOGY. NO INSTANT GRITS. YOU. WE ARE BACK WITH THE 3RD AND 4TH
HOURS OF TODAY. ONE OF OUR FAVORITE CHEFS IN THE
WORLD IS BACK TO GREAT ERICA. HIS NEW YORK CITY RESTAURANT.
THEY BE A DEAN HAS RECENTLY NAMED THE BEST
RESTAURANT IN THE WORLD BY THE CULINARY GUIDE L A LIST.
LET ME SAY THAT AGAIN. IT IS THE
BEST RESTAURANT IN THE WORLD. AND NEXT WEEK YOU’RE HEADING
BACK. THANK GOD TO GRAND CAYMAN
ISLAND. THEY’RE GONNA DO THAT AGAIN. IT’S SO MUCH FUN. THE RETURN OF
THE CAYMAN COOKOUT. IT’S A GREAT FOOD FESTIVAL
FEATURING SOME OF THE BEST CHEFS IN THE WORLD AND IN HONOR OF OUR
FRIEND MS SHANIA TWAIN BEING HERE, ERIC’S GONNA SHOW US A LITTLE
BIT ABOUT HOW TO MAKE A DELICIOUS AND EASY
VEGETARIAN MUSHROOM BOLOGNAISE. SO HERE WE GO. UH BONSOIR MONSIEUR, MADEMOISELLE. OK. LET’S GO BACK TO ENGLISH AND
COOK. OK, SO WE NEED TO UM TO SLICE A SHALLOT. SO SHALLOTS ARE ROUND AND
THEY’RE VERY DIFFICULT TO SLICE
IF YOU DON’T SPLIT THEM. AND THEN WITH A VERY
SHARP KNIFE, YOU GO LIKE THAT AND THEN YOU GO THIS WAY, THAT’S THE HARD PART LIKE THAT. AND AGAIN, THIS WAY AND THEN YOU SLICE LIKE THIS. JUST AN EASY WAY TO DICE. DO YOU
COOK A LOT? OH, YES. YOU SEE IT LIKE THAT. HOW ARE YOUR KNIFE
SKILLS? MY KNIFE SKILLS ARE
PRETTY GOOD. PRETTY GOOD. YOU HAVE A KNIFE? WE ARE ANYWAY, WE HAVE A LOT OF
SHALLOTS. WE ARE GOING TO START
TO COOK THE SHALLOTS. OH, YOU’RE GOING TO DO IT. GO
FOR IT. OK? DON’T CUT YOURSELF.
WE’RE GOING TO START TO SWEAT THE SHALLOTS THAT YOU HAVE
ON YOUR TABLE AND WE’RE ON A MEDIUM
HEAT, MEDIUM HEAT. WE’RE GOING TO LOWER THAN A MEDIUM AND THE
GARLIC AND WE’RE GOING TO LET IT COOK
SLOWLY. I WOULD USE A LARGER KNIFE.
THAT’S THE, I THINK YOU NEED A BIT OF
IMPROVEMENT, BUT IT’S OK. NOW, EVERYTHING I KNOW IN FRENCH IS
LIKE FIVE WORDS, RANDOM
SENTENCES. WE HAVE SOME BOTTOM MUSHROOM DE PARIS. IN FRENCH, YOU CAN USE
THE PROCESSOR. YES. WE ALL MUSHROOMS. I ALWAYS CHOP EVERYTHING BY
HAND. I’M, I’M NOT A GADGET
PERSON. WE HAVE FOUR MINUTES ON THE
SEGMENT. SO I KNOW. NO, THIS IS GOOD. THIS IS VERY, VERY
GOOD REASON YOUR MUSHROOM. THESE ARE MY FAVORITE MUSHROOMS.
I LOVE MATA. THEY’RE VERY MEATY. THEY’RE VERY
NICE, VERY GOOD FLAVOR. SO I’M
GONNA PUT THEM HERE, OF COURSE, WE COVER AND THEN WE’RE GONNA BLEND THOSE THINGS. IS THIS, IS, THIS, IS THIS READILY AVAILABLE LIKE
REGULAR MARKET FOR A BOLOGNESE? THAT MAKES SENSE. YOU CAN GET A MEATIER ONE. VERY. OH, IT DOES SMELL STEAK. YES, IT DOES. SO, WITH THE PEARLS IT’S
CHOPPING. IT’S NOT PUREE BECAUSE WE WANT A BIT OF
TEXTURE. RIGHT? AND YOU CAN SEE
I HAVE THE IT TO YOU, BUT I’LL SHOW IT TO
THE CAMERA TO EVERYBODY. THEN WE’RE GOING TO PUT THE
MUSHROOM ON TOP OF THE SHALLOTS AND THE GARLIC. YOU ALSO HAVE CALORIE GARLIC IS NOT IN THERE YET. YOU
GOT TO DO THE GARLIC, THE GARLIC LIKE THAT. I’LL GET MY SPANG, I’LL GO, THAT’S THREE MORE MINUTES IN
FRENCH SPANISH AND WE STIRRING UP. SO WHY ARE WE DOING THAT? AND WE MUST HAVE WINE? TELL ME
YOU’RE PUTTING WHITE WINE IN
HERE. SO WE’RE PUTTING A RED WINE, A BROWN UH YEAH. YEAH. MORE OF A BROWN. OK. YOU WANNA PUT THEM HERE? WHICH ONES? THESE ONES ARE? I JUST PUT MY GARLIC IN THERE. SO IT’S VERY EASY. WE’RE USING SALT. THAT WAS A LOT OF SALT. THE SALT HELPS TO RELEASE THE
WATER FROM THE MUSHROOM AS WELL. THEN THE RED WINE GOES WITH IT. YEAH. HOLD ON A
SECOND. I WOULD DO THAT TOO. IT DOES ALWAYS, WELL, IF YOU
REMOVE IT FROM THE HEAT YEAH. BY THE WAY, GIDDY UP, GIDDY UP. I KNOW. WELL, I’M GONNA SAY I HAVE A
QUESTION FOR YOU. OK. SO NORMALLY WHEN I’M DOING A
ROUX LIKE THIS, I LIKE TO GET THE MUSHROOMS
BEFORE I PUT THE WINE IN. I LIKE TO GET THEM ALMOST BROWN.
EVERYTHING A BIT BROWN, RIGHT? THANK YOU. YOU DO THAT IN 20 MORE FLAVOR. YOU DO IT AFTER IT’S I ALWAYS DO IT BEFORE I PUT THE
WINE BECAUSE THEN EVERYTHING AT THE
BOTTOM JUST COMES UP. THE WINE IS REDUCED ON THE SIDE,
THE MIN COOK. THEN YOU ADD YOUR WINE THAT’S
ALREADY REDUCED. OK? YES, THE WINE HAS BEEN REDUCED. NOW
WE’RE GOING TO PUT THE TO THE TOMATOES, BUT I’M LEARNING
BECAUSE YOU ARE THE BEST CHEF. WELL, SO NOW I HAVE TO REMEMBER
THIS BECAUSE THEN WE TAKE A LITTLE, WE ONLY GOT A LITTLE BIT. I WON’T SHARE A FORK. IS THAT
YOUR? NOW? I KNOW BETTER. SO I IT’S OK. WE’RE GONNA LET IT COOK
CHEF. DID YOU, DID YOU KNOW
THAT? UM MY WEDDING SONG WAS STILL THE ONE THAT WAS MY WEDDING SONG. OH MY WIFE IS GONNA START TO CRY.
OH MY GOD. I SEE A PICTURE OF THIS BY THE WAY. SO I’M FINISHING THE PLACE. THANKS TO S WE HAVE ANOTHER MINUTE. WE’RE
GOOD. LET’S KEEP GOING WITH THE
MUSHROOM BOLOGNESE. WE HAVE OUR TASTING TABLE OVER
HERE. JUST LOOK AT THAT EMPTY PLATE, THE CHEESE. YOU DON’T EVEN MISS THE BEEF. YOU DON’T? NO, YOU DON’T. IT’S
VERY MEATY MUSHROOM. IT’S GOOD. I’M GONNA PUT THEM HERE FOR NOW. YOU REALLY NEED, YOU’RE HOLDING YOUR OWN THERE
WITH CHEF ERIC REPAIR. THE MOST
FAMOUS CHEF. I DEFINITELY LOVE TO COOK AND
I’M EXPERIMENTING ALL THE TIME. NO, I JUST LOVE IT. IT’S ONE OF
MY ESCAPISM AGAIN. YOU’RE GONNA GO ON A 49
CITY TOUR STARTING IN SPOKANE,
ENDING IN THE UK. WILL YOU COOK AT ALL ON THE
TOUR? I WILL NOT, I’M ON A VERY STRICT DIET ON THE
TOUR. WHEN I’M TOURING, I DON’T
HAVE, YOU KNOW, UH TIME TO REALLY DO
ALL THAT. BUT COOKING IS WHEN I’M AT HOME LOOKING AT MY GIDDY UP, GO GET THE SONG, GIDDY UP. THE
ALBUM DROPS ON THE THIRD. WE’RE BACK WITH THE THIRD HOURS
AFTER THIS, SHANIA. THANK YOU. FOOD BECAUSE OUR GOOD FRIEND
SAMA DADDA IS HERE. DO YOU REMEMBER WHEN DO YOU
REMEMBER WHEN SAMA WORKED HERE? AND THEN SHE MADE IT BIG.
ANYWAY, SHE’S THE AUTHOR OF DADDA DADDA EATS. I LOVE TO COOK IT. ALSO, YOU GUYS KNOW HER FROM HER
STREAMING CHANNEL TODAY ALL DAY.
SHE’S GOT A SHOW. IT’S CALLED HOW TO EAT PLANTS.
IT PREMIERES TODAY TODAY IS THE DAY. SHOULD WE SHOW A SNEAK PEEK? LET’S SHOW IT. I’M SAMA DADA. I’M A COOKBOOK AUTHOR AND RECIPE
DEVELOPER IN THE PLANT BASED FOOD SCENE WHICH IS
BECOMING MORE INNOVATIVE EVERY
DAY. READY CHEERS. I’M ON A MISSION TO SEE HOW
START UPS RESTAURANTS AND CHEFS ARE CHANGING THE WAY WE
SEE AND EAT PLANTS. IT’S THE FUTURE OF FOOD. I DO. AM I? THIS IS CRAZY. IT’S LIKE THE
BEST FLORAL ARRANGEMENT I’VE
EVER SEEN IN MY LIFE. OK. HERE’S THE FUNNY THING ABOUT
SAMA. SAMA WAS PUTTING CHICKPEAS AND
BROWNIES BEFORE EVERYONE ELSE
WAS NOW EVERYBODY DOING IT YOUR SEASON THREE OF
YOUR SHOW AND YOU ACTUALLY KIND OF WENT OUTSIDE
THE KITCHEN YOU WERE EXPLORING. YEAH, HODA. THIS WAS LITERALLY MY DREAM. YOU GUYS HAVE FOLLOWED ME FOR SO
MANY YEARS AND I JUST, I LOVE
YOU GUYS SO MUCH. AND THIS SEASON I GET TO GO
OUTSIDE OF THE KITCHEN, WE EXPLORE REALLY COOL
INNOVATIVE CHEFS, RESTAURANTS, COMPANIES THAT ARE CHANGING THE
PLANT BASED WORLD AND IT’S JUST SO COOL TO BE ABLE TO
SEE. WERE YOU SURPRISED BY SOME OF
THE STUFF YOU LEARNED LIKE WHAT THEY’RE USING
INSTEAD OF MEAT? I WAS SHOCKED. I WAS LITERALLY
SHOCKED. ACTUALLY, SPEAKING OF BEING
SURPRISED, I WENT THIS FACTORY
IN BOULDER COLORADO. THEY ARE MAKING MEAT OUT OF
MUSHROOM ROOTS. AND I ACTUALLY BROUGHT SOME, I
GOT AN EXCLUSIVE FIRST LOOK
INSIDE THEIR FACTORY. YOU GUYS SHOULD GET AN EXCLUSIVE
FIRST TASTE. THESE ARE MUSHROOMS. YOU HAVE THE CRISPY CHICKEN
CUTLET AND I WANT YOU TO TASTE IT, CUT IT, IT’S MADE FROM MUSHROOMS MADE FROM ME. I JUST SAID TO TASTE LIKE CHICKEN. THAT’S REALLY TASTE IT. I DON’T HAVE IT BUT, BUT IT’S A REALLY YUMMY. IT’S LIKE THIS IS MADE OUT OF MUSHROOM ROOT. SO THESE KINDS OF THINGS,
IT’S CALLED MEATY. IT’S AMAZING. AND I WAS SO SHOCKED BY SO MANY
OF THE THINGS IN THIS SHOW. AND YOU GUYS KNOW, I LOVE TO
MAKE REALLY HEALTHY RECIPES,
EASY, MINIMAL INGREDIENTS. SO THESE KINDS OF THINGS REALLY WELL, LET’S GET TO THE TACOS BECAUSE WHAT IS THE OK FOR NOW, FOR THE
TACOS? WHAT IS THE MAIN INGREDIENT
YOU’RE GOING TO USE SINCE YOU’RE NOT GONNA USE
GROUND BEEF MUSHROOMS, MUSHROOMS TOO? OK. LET’S FIRST EPISODE OF THE SHOW IS ALL
ABOUT MUSHROOMS. I LOVE MUSHROOMS BECAUSE THEY’RE
REALLY NICE MEATY, DELICIOUS MEAT
REPLACEMENT. SO WE’VE GOT OUR OLIVE OIL IN
HERE, BY THE WAY, THIS IS REALLY
EASY TO MAKE. I LOVE MAKING THIS FOR LUNCH
DINNER. YEAH, YOU CAN ACTUALLY, YEAH,
I’M GONNA PUT YOU TO WORK. OK?
SO THIS IS JUST DICED. YEP. JUST DICED ONIONS. WE’VE
GOT SOME OLIVE OIL. THEN WE’RE GONNA GO IN WITH SOME
GARLIC ONCE THAT GETS NICE AND
GOLDEN BROWN. YOU GUYS FOLLOW ME ON INSTAGRAM.
YOU KNOW, I’M A SPICE GIRL. I
LOVE MY SPICE. SO I’VE GOT A LITTLE, YOU KNOW,
DAD TACO SEASONING VIBE OVER
HERE. WE’LL ADD THESE IN THERE. WE’VE
GOT SOME CAYENNE, WE’VE GOT SOME
GARLIC POWDER. HUMAN CORIANDER. YEAH, I AM GREAT AT THIS. ONCE THIS COOKS DOWN, WE’RE
GONNA ADD SOME SALT AND PEPPER. WE WANT THOSE SPICES TO BE NICE. I LOVE SPICE. I’M NOT AFRAID OF SOME SPICE AND MUSHROOMS ARE REALLY NICE AND
ABSORBENT OF A LOT OF FLAVOR. SO THAT’S WHY IT’S NICE TO ADD
SOME SPICE. IT REALLY GETS ALL
THAT FLAVOR IN THERE. SO YOU COOKED IT. THEY’RE, THEY’RE GORGEOUS. NOW, HERE’S
HOW WE ACHIEVE THAT MEATY VIBE.
RIGHT? WE’RE JUST GONNA CUT OUR
MUSHROOMS, WE’RE GONNA DICE THEM
REALLY, REALLY FINELY KIND OF TO ACHIEVE
THIS GROUND MEAT TEXTURE. WAS THIS OR NOT? NO, THESE ARE NOT COOKED,
THEY’RE REALLY FINELY. SO WE’RE GONNA
ADD THOSE IN THERE AND THEN
MUSHROOM PORTOBELLO MUSHROOMS. SO THOSE ARE REALLY NICE AND STEAK. YEAH. SO THEY’VE GOT THAT MEATY
TEXTURE. WHAT DO YOU GUYS THINK?
DO YOU LIKE IT? I LIKE IT. YEAH. IT’S A BIT SPICY. MAYBE
TOO EARLY FOR, I LIKE IT. HOW LONG DO YOU COOK THIS ENTIRE
MIXTURE? YOU WANT THIS TO BE REALLY NICE
AND GOLDEN BROWN. SO 20 TO 30 MINUTES YOU CAN JUST
LEAVE IT. YEAH. YOU WANT TO KEEP
IT NICE AND GOLDEN. AND THEN YOU CAN ADD YOUR
FAVORITE ACCOUTERMENTS. YOU CAN HAVE SOME POTTO, SOME LIME, SOME LETTUCE,
JALAPENO. UM, ALL THESE. YEAH. AND ALSO THAT THING, I DON, I DON’T HAVE THE CHICKEN. WHAT ELSE ARE THEY MAKING OUT OF
THE MUSHROOMS THERE BESIDES THE ALLS? YEAH. ALL FOR MUSHROOM ROOTS. THAT N, NO, THIS IS WHAT YOU CAN EXPECT
ON THE SHOW STUFF. MUSHROOM IS THAT IT’S MUSHROOM ROOT. IT’S LIKE
THE ROOT. IT’S CALLED MYCELIUM. IT’S LIKE THE ROOT OF THE
MUSHROOM. AND OK, LET ME TRY THE TACO. IT’S LIKE A FULL TASTE. THIS IS SO FUN. SO I’M REALLY EXCITED TO BE LIKE OUT ON THE
ROAD. I’M SO EXCITED. IT WAS SUCH A DREAM TO BE ABLE
TO ACTUALLY SEE WHAT OTHER PEOPLE ARE DOING
IN THIS SPACE. I’VE BEEN DOING THIS FOR SO
LONG. SO IT’S JUST COOL TO EXPLORE AND HIGHLIGHT REALLY AWESOME
INNOVATORS AND THE LOVE AND PEOPLE REALLY ARE TRYING TO GO
PLANT BASED AT LEAST A COUPLE
TIMES A WEEK. AND, YEAH. YEAH, EXACTLY. IT’S
JUST AN EASY SWAP. YOU KNOW, YOU’RE OFTEN RUNNING. CONGRATULATIONS ON SEASON THREE. TO FIND SAMA’S RECIPE, YOU CAN GO TO
TODAY.COM/FOOD. CATCH THE
PREMIERE OF HOW TO EAT PLANTS ON OUR STREAMING CHANNEL TODAY
ALL DAY. COMING UP. THAT’S AT 11
A.M. THANK YOU, SAMA. OK. A LOT OF, YOU PROBABLY WENT
APPLE PICKING OVER THE WEEKEND. AND IF YOU’RE THINKING, WHAT AM
I GONNA DO WITH ALL OF THIS
FRUIT? I’M SURE YOU ARE SO MANY APPLES.
WE’VE GOT SOME IDEA. JET TILA IS HERE LEADING OUR MASTER
CLASS MONDAY TO TEACH US ALL ABOUT THE DIFFERENT
VARIETIES OF APPLES. THE BEST WAY TO USE THEM. HI,
JET. HEY, WHAT’S HAPPENING IN, UH,
SAVANNAH OR, UH, JANET HORSE BOB. ANYWAY, THAT’D BE REALLY BAD. EXACTLY. SHE’S KNOWN AS BOB. BOB. YOU CAN CALLS HER BOB. YEAH. JUST. EXACTLY. WELL, IT’S THAT TIME OF
YEAR, RIGHT? IT’S APPLE TIME. OCTOBER KIND OF ALL THE WAY INTO JANUARY. UH, YOU PROBABLY WANT
TO PICK APPLE JUICE, SAW SOME AT
THE STORE. I JUST WANT TO TAKE YOU THROUGH
THEM ON WHICH ONES TO EAT, WHICH
ONES TO COOK WITH? WHICH ONES CAN KIND OF DO BOTH? CAN, WE JUST CAN, WE CUT AND PEEL FIRST
BECAUSE WE DON’T KNOW HOW TO DO
THAT. LET’S DO THAT. EVERYONE SHOULD
HAVE ONE, A PEELER. MANY DIFFERENT KINDS. I KIND OF
LIKE THE KINDS THAT HAVE A
LITTLE SERRATION ON THEM. SO, HERE’S A LITTLE BIT OF
SERRATION. SO I’M NOT DOING ANYTHING FANCY. YOU KNOW, IT’S LIKE A GAME FOR
ME. RIGHT. I TRY TO DO. NO, IT’S NOT. OH, YOU GOT A
BRUISER ON THAT ONE? AND YOU DIDN’T TAKE THE STICKER
OFF? I LIKE THAT. YOU DIDN’T
WASTE TIME. YOU’RE JUST GOING STRAIGHT IN. WHAT DO YOU DO? IF YOU GET A BRUISE, THE APPLE
LIKE THAT, YOU BAKE IT, YOU KNOW
WHAT YOU DO? YOU BAKE IT VERY GOOD OR YOU
JUST CUT IT OFF, YOU TAKE A
LITTLE PIECE OF JUST LIKE THAT AND IT’S GONE.
RIGHT. AND IT’S LIKE A GAME. I TRY TO MAKE SURE I GET ALL,
YOU KNOW, GET IT ALL IN ONE AND,
YOU KNOW, THEN MY KIDS CAN ANYWAY, WE COMPOST THAT. UM SO THAT’S HOW I CUT AND PEEL
ANOTHER TIP I HAVE FOR YOU IS,
UM, THE WAY I GET THE MOST OUT OF AN
APPLE IS UH, I’LL PEEL IT, I’LL CUT IT IN HALF AND CHECK
OUT. HERE’S A REALLY GOOD TIP. I TAKE
A TEASPOON. UH AND I’LL ACTUALLY USE THE
TEASPOON TO REMOVE THE CORE AND THE WAY. BUT LOOK AT THAT, CHECK IT OUT AND I
GET THE MOST AMOUNT OF APPLE THAT WAY IN OUR STUDIO. SOMEBODY THAT
VERY RARELY ANTHONY WAS THAT YOU OVER THERE?
I ACTUALLY IMPRESSED SOMEONE IN
THERE. I’LL CUT THIS TWO WAYS TODAY. SO WE’RE GOING TO DO, I’M
ACTUALLY, I’VE MADE A APPLE COMPO KIND OF
A WARM CINNAMON BROWN SUGAR
APPLES THAT WOULD GO OVER A DUTCH BABY AND
THEN WE MADE A SAVORY SITUATION, MAKING A LITTLE BIT OF STUFFING
FOR AN APPLE ROULADE. BUT I THINK WE SHOULD TALK ABOUT
TASTING APPLES. UM, SO I BREAK THEM DOWN INTO
TWO GENERAL CATEGORIES. UH, TART AND CRISP IS GOOD FOR
COOKING. AND YOU HAVE A HONEY
CRISP, NOT 100 BUT YOU HAVE A GRANNY
SMITH THERE AND THAT’S GRANNY IS WHAT WE SHOULD COOK
WITH. RIGHT? I WANT YOU TO COOK WITH THESE
AND LOOK, I MEAN, LOOK, I DON’T WANT TO TELL PEOPLE WHAT
TO DO. IF YOU LOVE TART, THEN YOU DO
IT. BUT I COOK WITH GRANNY. THIS IS THE BEST COOKING APPLE
REALLY CRISP, RIGHT? REALLY
TIGHT. UM AND THEN NEXT TO YOU, YOU’LL PROBABLY HAVE A HONEY
HONEY CRISP OR A RED DELICIOUS GRANNY SMITH TIGHT TART, UH RED,
DELICIOUS KIND OF MEALY, GOOD
FOR SNACKING, SNACKING APPLE AND IN BETWEEN
THERE’S A FUJI AND AND THERE’S SO MANY NEW
VARIETIES OUT THERE. UM SO, SO, SO THAT’S A GALA IS ONE OF THE NUMBER OF
TOP FIVE APPLES IN THE WORLD. THAT’S KIND OF GOOD TO GO BOTH
WAYS LIKE A HONEY CRISP BUT ALSO GOOD FOR SNACKING. UM YOU KNOW WHAT WE WE KIND OF
JUST TAKE THE IN APPLES JET IS APPLE INFO.COM. WE KIND OF JUST GO BY SALES INFORMATION AND
THEY ALSO COME IN THESE LITTLE
ONES. I PUT THESE IN MY KIDS’ LUNCH
BOX EVERY DAY. SO YOU HAVE A SNACKING, A BIG
SIZE AND A LITTLE SIZE. UM, SO, SO YEAH, ANOTHER THING YOU CAN
DO IS YOU TAKE THE APPLES, YOU COOK THEM DOWN AND LOOK WHAT
I MADE. I MADE A PORK ROULADE HERE. AND
WHAT I’VE DONE IS I LOVE APPLES
AND PORK. SO I’VE TAKEN THE APPLES, I’VE TAKEN
CRANBERRIES, SOME, SOME DRESSING
THERE AND I’M SURE HOW THAT WORKS. SO, HERE’S THE
PIECE OF PORK LOIN. YOU TAKE THE PORK LOIN AND
HERE’S THE DRESSING THAT I MADE AND YOU BASICALLY EITHER CUT, CUT THE PORK LOIN INTO A SHEET
OR YOU CAN ACTUALLY JUST USE A
MALLET. IF THAT’S EASIER FOR YOU. YOU
WANT TO LEAVE A LITTLE ROOM ON
THE EDGE. AND ALL WE’RE GOING TO DO IS I
LIKE TO USE PARCHMENT PAPER. SO I DON’T REALLY HAVE TO BE
MAKING TOO MUCH CONTACT AND
LOOK, I’M JUST LIFTING AND ROLLING, LIFTING AND ROLLING AND I
HAVEN’T EVEN TOUCHED THE PORK,
CHECK THAT OUT. SO YOU TIE THAT, YOU TIE THAT WITH A LITTLE BIT
OF BUTCHER WINE. UM I BROWN IR IT’S REALLY NOT THAT HARD. THE
NICE THING. AND THEN YOU MAKE
ONE OF THOSE SITUATIONS. UM ANOTHER REALLY FUN UH DEAL IS I ACTUALLY TAKE THE
APPLES AND I CUT THEM BIGGER AND
THEN JUST BUTTER, THE BUTTER AND BROWN SUGAR AND
CINNAMON MAKES IT REALLY MORE
DELICIOUS. I LOVE THE BABY TOO. OH, AND YOU NEVER HAD A DUTCH BABY? YEAH, I LOVE A DUTCH BABY. IT’S
JUST LIKE A LARGE PANCAKE. SO
TAKE YOUR DUTCH BABY. IT BASICALLY POOPS UP IN THE
OVEN REALLY BIG. AND THEN I’M GONNA TAKE THE
APPLE. LOOK AT THAT. LOOK AT THE
APPLE, THE WARM APPLE THAT YOU HAD ME WITH DUTCH BABY YET. THIS LOOKS SO DELICIOUS. AND THEN UH YOU KNOW WHAT, HOW
YOU FINISH IS ALWAYS REALLY
IMPORTANT. SO A TON POWDERED SUGAR ICE CREAM WHIPPED
CREAM. UM THERE IT IS. GO OUT PICK APPLES, EAT APPLES, FIND A NEW VARIETY EVERY DAY AND
THEN PLAY WITH IT AND EAT IT. THANK YOU SO MUCH. THIS MORNING OF TODAY. FOOD,
QUICK AND EASY COOKING IS THE
NAME OF THE GAME. MARK BITMAN IS THE BEST SELLING
AUTHOR OF OVER 30 COOKBOOKS. AND NOW HE’S OUT WITH A REVISED
VERSION OF HOW TO COOK EVERYTHING FAST WITH
ALL THE RECIPES, THE BOOK WHICH EVERYBODY’S
RAVING ABOUT, BY THE WAY, YOU’RE MY FAVORITE HOST. WHAT
CAN I SAY? YAY? OK, DROP BISCUITS. YOU THINK THEY’RE HARD. MOST
PEOPLE DO. THEY’RE NOT, I MEAN DOUGH AND
ALL. THAT’S A LOT, RIGHT? SO DOUGH IS FLOUR AND BAKING
POWDER AND BAKING SODA AND SALT
AND PEPPER. YOU NEED CHILLED BUTTER. UM, CHECK, CHECK AND CHECK IT COULD BE FROZEN
EVEN REALLY. AND UM, YOU JUST WANNA, YOU JUST WANNA USE THE REGULAR
STEEL BLADE. SHE’S LIKE WHICH BLADE ARE YOU
USING? I’M OVER HERE LIKE, OK,
JUST PUSH ON KIND OF CHOP THAT UP AND THEN YOU PUT BUTTER, MILK I MEAN, YOU COULD DO THIS BY
HAND BUT WE ARE TRYING TO TALK
EASY, RIGHT? SO ACTUALLY HAVE ONE. YOU DON’T HAVE ONE OF THOSE. NO, I’M PROUD OF
MYSELF. I HAVE ONE AND THEN YOU
DO THIS UNTIL IT LOOKS LIKE THIS. OK? AND THEN YOU CAN USE AN ICE CREAM SCOOP.
YOU CAN USE TWO SPOONS TO SHAPE
THESE. BUT I DO THIS. YOU DON’T HAVE TO ROLL IT OUT. THAT’S WHY THEY’RE CALLED DROP
BISCUITS WAS, YOU KNOW, YOU KNOW, DROP BISCUITS AND YOU WANNA KEEP
THEM SMALL BECAUSE THEY COOK FASTER AND THEN THEY STAY BEAUTIFULLY
CRISP LIKE THIS ON THE OUTSIDE. THIS IS JUST A MIXTURE OF
MUSTARD AND JAM, APRICOT, JAM, CHUTNEY JAM. AND THEN YOU GET THIS IS THAT, I MEAN, THEY’RE RAVING. IS THAT A THING? MUSTARD AND
JAM? IT’S A THING THAT ANY KIND OF HAM OR NO? WELL, ANY KIND OF GOOD HAM. OK. SO NOW WE’RE GONNA MOVE ON TO
THE NEXT THING, I’M GONNA TRY THIS WHILE YOU
START ON THAT. SO THE NEXT ONE, APPLE GOOD, YOU EAT A BISCUIT SO GOOD WHEN YOU SMACK SOMEBODY’S ARM, RIGHT? SO THIS IS DICED APPLES. I LIKE
TO LEAVE THE SKINS ON ACTUALLY.
BUT THESE ARE OFF. BUT, BUT UH HONEY CRISP AND
GOLDEN DELICIOUS, BUT THEY CAN
BE ANY MIXTURE AND YOU’RE GONNA SAUTE THOSE. SO
THE IDEA OF THIS IS, IT’S AN APPLE CRISP IN TWO PANS. SO
MUCH EASIER AND FASTER WHILE THAT’S COOKING. YOU ADD A
LITTLE WATER SO IT DOESN’T BURN AND THAT’S IT. RIGHT. WHILE THAT’S COOKING, WE
MAKE LIKE AN APPLE CRISP
TOPPING. HOW DO WE DO THAT? SO THAT’S, LET’S DO IT IN THE
RIGHT ORDER. OATS. THIS IS A FAIR AMOUNT OF BUTTER OATS. IT’S NOT LOW FAT WALNUT COCONUT. THAT’S WHAT IT IS. BROWN SUGAR. YOU GUYS DIDN’T
SEE THE TASTE OF COCONUT IN
THERE. WE’LL HAVE ANOTHER BISCUIT. THIS IS, WHAT IS THAT? CINNAMON AND GOT THAT ONE A LITTLE BIT AND THEN JUST COOK THAT UNTIL IT’S CRISP UNTIL
IT’S LIKE THAT. THAT’S BASICALLY GRANOLA, RIGHT?
I BET YOU THIS BY ITSELF IS
DELIGHTFUL. I BET IT IS. I’M SURE HE HAS. THIS IS DANGEROUS BEFORE I EVEN
GET TO THE APPLE ON TOP. THAT’S
THE PROBLEM. I MAKE AN APPLE CRISP AND I JUST
EAT ALL THIS IS. YEAH. YOU KNOW, WE’RE GONNA,
WE’RE GONNA EAT THIS AFTERWARDS.
SO WE GOTTA DO THIS UNTIL YOU WIND UP WITH SOMETHING
THAT LOOKS LIKE THIS OR SOMETHING THAT LOOKS LIKE
THIS. AND UM IT’S YOUR SHOW. YOU KNOW HOW LONG DO YOU UM DO THAT? THIS IS LIKE FIVE MINUTES.
SEVEN. YEAH. YEAH, WE’RE GONNA COOK THIS. YOU GOT
30. THIS IS WHY YOU HAVE 30. DO YOU KNOW WHAT WOULD GO SO
WELL WITH THAT CUP OF COFFEE
YOU’RE HAVING RIGHT NOW. I KNOW I KNOW A BREAKFAST. NO, A SLICE OF WARM BUTTERY APPLE IS NOTHING MORE CLASSIC OR
COMFORTING THIS TIME OF YEAR. SO
WE ASKED MAYA CAMILLE BROUSSARD. SHE’S THE OWNER OF
JUSTICE OF THE PIES TO SHARE HER
BEST PIE MAKING TIPS. TAKE A LOOK. WE HAVE THREE CUPS OF FLOUR, SOME GREEN, SOME KOSHER SALT AND WE 16 TABLESPOONS OF REALLY, REALLY
COLD AS SALTED BUTTER. AND WE’RE
GONNA CUT INTO THE FLOWER. WHAT YOU WANT TO SEE IS PEA SIZE
SHAPE PIECES OF BUTTER AND THAT BUTTER IS GOING TO
STEAM INTO THE CRUST AND POP UP AND THAT’S GONNA MAKE
IT FLAKY. I ALWAYS START OFF WITH A LITTLE
BIT OF WATER AND THEN I ADD AS I
GO ALONG. ALL RIGHT. SO ONCE ALL OF THAT
COMES TOGETHER, ESSENTIALLY CREATE A DISK AND THE DISK IS ABOUT 13 OUNCES. YOU’RE GONNA WRAP IT IN A
PLASTIC WRAP AND PUT IT IN THE
FRIDGE TO CHILL FOR 1 TO 2
HOURS. JUST A LITTLE BIT OF FLOUR ON
TOP. ROLL AWAY FROM YOUR BODY, LIFT IT UP AND ROLL AWAY AND THEN YOU’RE GOING TO TURN IT WHEN YOU LIFT IT UP AND TURN IT
AND ROLL AWAY FROM THE BODY. YOU’RE MAKING SURE THAT THE
CRUST DOESN’T STICK TO THE
COUNTER, TOP SURFACE. NOW, WE’VE GOT TO MAKE THE
APPLES. SO I HAVE ABOUT SIX OR
SEVEN APPLES THAT I’VE SLICED UH POURED AND PEELED. WE’RE
GONNA PUT IN A CINNAMON GINGER
IN THAT BAG GRAVY LIKE YOUR SUGAR T LIGHT BROWN SUGAR OF. AND THEN I’M GONNA RIP THAT IN
WITH MY FINGERS OR YOU CAN USE A SILICA ACT LAB FOR A VERY MARSH. THEN I’M GOING TO ADD IN SOME
LEMON JUICE. I’M GOING TO TAKE ONE TABLESPOON OF BUTTER, PUT IT INTO MY SAUCE PAN AND THEN I CUT THE APPLES UNTIL
THEY ARE PORK TENDER. SO WE HAVE OUR PIE SHELL THAT IS LINED WITH ONE DISH OF, I’M GOING TO MAKE THE APPLE PIE FILLING AND WE’RE JUST GOING TO SIMPLY PUT IT INTO THE HIGH SHELL. NOW, I’VE GOT MY CRUST THAT I
ROLLED OUT EARLIER AND I AM JUST GOING TO SIMPLY ROLL THAT ON TOP OF THE HIGH
CRUST. SEE HOW EASY THAT WAS. THEN WE’RE GONNA TAKE THE EDGES
AND WE’RE GOING TO ROLL AND TUCK ROLL AND THEN I TAKE MY FINGER AND
I’M GOING TO PUSH LIKE THIS. SO
PUSH THE CRYPT TH CRUST, THEN I’M GOING TO TAKE A KNIFE AND I’M GOING TO CUT
SOME MINT ON TOP OF THE PIE
CRUST. IT’S A VERY IMPORTANT STEP
BECAUSE YOUR PIE CRUST BECAUSE OF THE
BUTTER IS MORE TO UH RELEASE THE SPEED. SO
THAT’S A VERY IMPORTANT STEP. BUT THIS IS MY FAVORITE STEP
THAT I LOVE TO DO, WHICH IS THE
LAST STEP BEFORE I POP INTO, I HAVE UH ONE EGG AND THEN I’M
GOING TO HAVE ONE TABLESPOON OF
WATER AND THEN I DO A EGG WASH. SO ONCE I’VE DONE THE EGG WASH,
I AM GOING TO PLACE IT ON A BABY
SHEET AND PUT IT IN THE CENTRAL RACK
OF THE OVEN. ANOTHER TIP IS THAT I REALLY
DON’T WANT YOU TO MISS IS TO
PLACE IT ON A BABY SHEET SO YOU CAN CATCH
ALL OF THE JUICY JUICES THAT MAY
FALL. I DON’T LIKE TO CLEAN MY OVEN.
SO I MUCH RATHER CLEAN A BABY
SHEET THAN TO CLEAN MY OVEN. SO I HAVE A BEAUTIFUL, A WASH PIE. AND THEN CAN I TAKE IT OUT OF
THE OVEN? LITTLE GOLDEN, DELICIOUS, GOLDEN
BROWN APPLE PIE THE BEST YOU EVER? WELL, I JUST ATE A WHOLE APPLE
PIE BEFORE 1054 AT MAYA WORTH EVERY CALORIE TO GET
MAYA’S RECIPE. HEAD TO
TODAY.COM/FOOD. WE’LL BE BACK RIGHT AFTER THIS
DELICIOUS SO WE’RE GONNA CELEBRATE THIS
MORNING WITH TWO DELICIOUS APPLE TREATS THE
SUPERFOOD FRIDAY TODAY. NUTRITION AND HEALTH EXPERT JOY
BAUER IS GONNA SHOW US HOW TO MAKE APPLE FRITTERS AND ALSO A
FUN SPIN ON CARAMEL APPLES. JOY. ALWAYS GOOD TO SEE YOU TAKE IT
AWAY. HEY GUYS FIRST, LET ME SAY I
LOVE APPLES SO MUCH. THEY’RE CRISPY ON THE OUTSIDE,
JUICY ON THE INSIDE. DEPENDING UPON WHAT VARIETY YOU
HAVE. THEY BRING ALL SORTS OF
DIFFERENT FLAVOR PROFILES,
RIGHT? AND THEY’RE LOADED WITH
NUTRITION. SO WE’RE GONNA START
WITH A HEALTH FIVE VERSION OF APPLE FRITTERS
AND I’M HOLDING AN APPLE HERE. THE FIRST THING YOU DO IS YOU’RE
GONNA CORE IT RIGHT DOWN THE MIDDLE, TURN IT
SIDEWAYS AND WE’RE GOING TO
SLICE IT INTO THIN, I WOULD SAY ABOUT AN EIGHTH OF
AN INCH PIECES OR CIRCLES. LET ME SHOW YOU WHAT THIS LOOKS
LIKE JUST LIKE THIS. AND SO HERE I HAVE A PANCAKE BATTER AND SO I’M USING A WHOLE GRAIN,
BUT YOU CAN USE ANY KIND THAT
YOU HAVE IN THE HOUSE. AND SO I’M GONNA DIP IT RIGHT IN FLIPS, RIGHT AND OH MY GOODNESS. HOLD ON A
MINUTE. I GOTTA GET ANOTHER
PIECE. HERE IS JUST LIKE US JOY BAUER MESSES UP. AND SO ALL YOU’RE GONNA DO IS PUT IT
RIGHT IN A HEATED SKILLET AND YOU LET THEM SIT FOR ABOUT
TWO MINUTES ON EACH SIDE AND YOU
HAVE TWO OPTIONS HERE. YOU CAN EITHER MAKE, I’M GONNA
SHOW YOU. I HAVE, I HAVE A
SKILLET RIGHT OVER HERE. YOU COULD MAKE PANCAKE LIKE
PIECES. YOU COULD SEE THE, THE APPLE
PEEKING THROUGH OVER HERE OR IF YOU WANNA POKE THE WHOLE OF
THE APPLE, YOU CAN MAKE IT MORE SO LIKE A
LITTLE APPLE RING. AND NOW AFTER THEY’RE ALL DONE, I’M GONNA BRING YOU OVER TO MY
ISLAND BECAUSE I’M GOING TO SHOW
YOU HOW TO PUT THE ICING ON THE CAKE OR I
SHOULD SAY THE ICING ON THE
FRITTER. YES. DOES IT WHEN YOU DO IT? TWO MINUTES ON
EACH SIDE, THE APPLE STILL COOKS
ENOUGH. YES. AND THIS IS WHAT I WOULD
TELL YOU. AND THAT’S A GREAT POINT,
CHANEL, IF YOU TAKE A BITE AND YOU FIND
THAT THE APPLE IS A LITTLE BIT
TOO FIRM, JUST LAY THEM OUT ON A PLATE AND
PUT IT IN THE MICROWAVE FOR
ABOUT 30 TO 60 SECONDS. BECAUSE IDEALLY WHAT YOU WANT TO
GET IS THIS DOUGHY GOODNESS ON THE OUTSIDE
AND A GUSHY SAUCE, SWEET APPLE ON THE INSIDE. YEAH. AND THAT’S WHAT THEY LOOK
LIKE. SO NOW I TAKE A LITTLE BIT OF MELTED
BUTTER AND ALL I’M GONNA DO IS SPREAD
IT ON THE TOP AND A LITTLE BIT
OF SUGAR OR YOU CAN USE SUGAR SUBSTITUTE IF
YOU WANT TO PULL BACK IN A LITTLE BIT OF
GROUND CINNAMON AND THAT’S IT. GUYS, YOU MAKE,
IT MAKES A GREAT BIG BUNCH AND
IT’S REALLY DELICIOUS. I HOPE EVERYBODY LOVES THAT. YOU ALSO HAVE YOUR OWN TAKE ON
AND I’M NOT SURPRISED. CARAMEL
APPLES. YOU MAKE A CARAMEL SAUCE AT
HOME. I AM SO EXCITED ABOUT THIS
RECIPE AND IT’S A CARAMEL SAUCE YOU COULD FEEL REALLY GOOD ABOUT
BECAUSE I CLEVERLY USE DATES. I’M TAKING DATES WHICH HAVE
NATURAL SWEETNESS. YOU PUT THEM
INTO THE BLENDER. THERE’S NO COOL SYRUP IN THIS AND YOU DON’T NEED
THE STOVE EITHER WHICH MAKES ME
VERY EXCITED. SO I ADD A CUP OF BOILING WATER.
AND WHAT THAT’S GONNA DO IS
SOFTEN UP THE DATES. YOU LET IT SIT FOR ABOUT 15
MINUTES AGAIN. IT’S GOING TO MAKE THE DATES
MUCH EASIER TO BLEND. THEN YOU REMOVE ABOUT HALF A CUP
OF WATER. IT DOESN’T HAVE TO BE
AN EXACT SCIENCE. JUST SOME WATER AND I PUT IN
SOME MAPLE SYRUP A LITTLE BIT, OOPS, A LITTLE BIT OF EXTRACT JUST ABOUT ONE TEASPOON.
AND THEN THIS IS REALLY NICE. IF
YOU COULD FIND IT. THIS IS JUST MAPLE EXTRACT OR
MAPLE FLAVOR. YOU WHIRL THIS UP. I’M JUST GOING TO SHOW YOU WHAT
THIS LOOKS LIKE. THIS IS CARAMEL
SAUCE. THIS IS CARAMEL SAUCE AND NOW
WE’RE MAKING SHEET PAN, CARAMEL APPLES BECAUSE WE’RE
GONNA TAKE THIS OVER THE TOP. SO THIS IS WHAT IT LOOKS LIKE
WHEN IT’S DONE. BUT YOU TAKE YOU LIKE APPLE SLICES UP AND THEN ALL YOU
DO IS YOU PUT THE CARAMEL SAUCE OVER THE TOP
AND ALL SORTS OF TOPPINGS, CHOCOLATE CHIPS. MELTY CHOCOLATE. LOOK, I HAVE
COCONUT IN THE MIDDLE. YOU COULD
DO WALNUTS PECANS. I MEAN, IT’S A PARTY. IT LOOKS DELIGHT. IT’S THE PARTY. THANK YOU, JOY FOR THE REST OF IT. BYE GUYS. HAVE A GREAT WEEKEND. AS ALWAYS. IT’S TODAY.COM/ALEJANDRA RAMOS
IS HERE WITH COMFORT FOODS TOO AS IT GETS COLD. THIS MUSHROOM
KIND OF FREAKS ME KIND OF FUN. RIGHT? I IT’S A YUMMY MUSHROOM. WHAT’S GREAT ABOUT THIS IS YOU
CAN USE ANY KIND OF MUSHROOM SO YOU CAN USE THE
CLASSIC BUTTON MUSHROOMS OR GO FOR SOMETHING A LITTLE BIT
FANCY, LIKE AN OYSTER OR SHATA. YOU CAN GET THE MIX IT UP. YEAH. AND SO ALL YOU WANT TO DO IS YOU
KIND OF WANT TO DO A NICE LITTLE ROUGH
CHOP ON THESE RIGHT. DOESN’T HAVE TO BE ANY
BREAKDOWN. THEY BREAK DOWN A LOT. SO YOU’RE, YOU’RE GONNA SEE ALL
THESE MUSHROOMS ARE GOING TO GO
IN THERE, BUT THAT HEAT IS GOING TO PULL
OUT ALL OF THAT WATER ALSO, WHEN YOU’RE ADDING, YOU KNOW, LIKE A LITTLE BIT OF
OLIVE OIL AND SALT THAT PULLS
OUT ALL THAT WATER HERE. HERE, IT’S JUST, WE’VE GOT SOME
CARROTS, SOME ONIONS AND SOME
CELERY, BASICALLY THE BASE OF YOUR DISH. THEN YOU ADD YOUR MUSHROOMS IN.
RIGHT. AND I’M GONNA, I’M NOT GONNA DO ALL OF THEM
RIGHT NOW BECAUSE IT DOESN’T NEED TIME TO COOK
DOWN. AND THEN ONCE THOSE MUSHROOMS
COOK DOWN A LOT, THEN YOU ADD
THE GARLIC. YOU DON’T THINK I’M OVER GARLIC BECAUSE I THINK I’VE BEEN
PUTTING IT IN WITH IT. EXACTLY. YOU DON’T WANT TO DO THE GARLIC
AT THE TOP BECAUSE THEN IT CAN BURN AND IT
CAN GET BITTER. AND THEN THAT FLAVOR IS GONNA BE
IN THE, THE DISH AND CHEF. THIS IS A VERY HEARTY.
RIGHT. SO, IT’S GOOD FOR FALL. IT’S A GREAT FALL DISH. AND WHAT I LOVE ABOUT IT, IT’S
LIKE MUSHROOMS ARE, THEY’RE
MEATY. RIGHT. SO, THEY’RE REALLY SATISFYING. AND I LOVE THAT THEY’RE JUST
REALLY FILLING AND YOU CAN ADD
OTHER THINGS TO IT TOO. SO YOU’VE GOT LEFT OVER WHICH IS
FREE CHICKEN OR YOU WANT TO ADD A LITTLE BIT OF
ITALIAN SAUSAGE TO IT. GO AHEAD AND DO THAT. I LOVE IT.
VEGETARIAN. I THINK IT’S FANTASTIC AND IT’S
ALL IN ONE POT. ONCE THE VEGGIES ARE COOKED, YOU
ADD SOME FLOUR. THIS IS GONNA, YEAH. SO THAT’S, THAT’S GONNA THICKEN IT. SO IF YOU WANT TO GIVE IT LIKE A
LITTLE BIT OF A MIX THERE DOING SOME CHICKEN BROTH AND THEN YOU CAN DO, THIS IS
OPTIONAL, BUT YOU CAN DO A
LITTLE, UM, LIKE A LITTLE SHERRY OR A LITTLE BRANDY. IT ADDS A NICE FLAVOR TO
IT. RIGHT. AND THIS IS JUST GONNA GREAT, GREAT. I MEAN IT ALWAYS RIGHT. RIGHT. IT LIKE FALL, IT LIKE COZY TIMES. UH AND THEN YOU’RE GONNA ADD
SOME GREAT HERBS. SO HERE WE’VE GOT SOME CHOPPED
UP ROSEMARY, SOME SEED SOME TIME, ALL THOSE WONDERFUL
WINTER HERBS. AND THEN THIS IS MY LITTLE
FAVORITE TRICK. SO THIS IS
NUTMEG A WHOLE NUTMEG. YOU CAN BUY THE, I KNOW YOU CAN DO, I MEAN TO GO FOR IT. IT’S FUN. YOU LIKE GRATE IT IN THAT
GOES RIGHT IN AND IT ADDS THIS WONDERFUL
LITTLE SORT OF TOUCH OF LIKE
SUBTLE WARMTH TO IT. WE GOT A MINUTE LEFT. OK. SO IT GETS REALLY NICE AND
THICK AND THEN YOU PUT YOUR PUFF
PASTRY RIGHT ON TOP. EVERYTHING IS IN THE POT THING.
IT IN. PLEASE TRY IT IN. YEAH, TALK TO US ABOUT THE DESSERT
TOO. THE PASTRY. SO YEAH. SO THEN OVER HERE NOW
I’VE GOT A DESSERT VERSION. SO YOU CAN USE EITHER STORE PIE
CRUST OR PUFF PASTRY AND THIS IS AN APPLE PIE AND
BANANA. I GREW UP EATING IN BANANAS FOR
EVERYTHING. WE BASICALLY JUST PUT EVERYTHING
IN DOUGH, RIGHT? AND THIS DISH IS LIKE THINK OF A
OF A MCDONALD’S APPLE PIE BUT
WAY BETTER. VERY SIMILAR, VERY SIMILAR. SO THERE YOU GO. IT’S LIKE A
LITTLE, IT’S A MCDONALD’S APPLE
PIE WITH A LATIN TWIST, ISN’T IT JUST, IT JUST TOTALLY
ELEVATES MY FLAVOR. OK. OUR PAUL DONNO SKIN HAS A BEAUTIFUL APPLE CRUMBLE
CAKE THAT YOUR FAMILY WILL
DEVOUR. WE CAN’T WAIT TO SEE THIS
DESSERT. YOU’RE GONNA COOK UP
FOR US. SO WHAT ARE WE GONNA MAKE? GONNA MAKE AN IRISH APPLE
CRUMBLE CAKE. THE BOOK IS FILLED WITH FAMILY
CLASSICS AND THERE’S A WHOLE
DESSERT BING SECTION IN THERE THAT
CELEBRATES THE SORT OF THINGS WE WANT TO COOK AROUND THIS TIME
OF THE YEAR. SO WE’RE GONNA MAKE UP THIS
IRISH APPLE CRUMBLE CAKE. AND THE FIRST THING YOU GOTTA DO
IS SOFTEN DOWN YOUR APPLES. SO I’M GONNA TAKE SOME UH PEELED
CORD AND DICED APPLES POP IN A
LITTLE BIT OF WATER. THERE’S A HOT PAN OVER HERE. UM,
A LITTLE BIT OF WATER, THEY’RE
GONNA STEW OUT AND WE’RE GONNA LITERALLY, OH
THAT’S A VERY HOT PAN OVER THERE. WE’RE GOING TO SEE THEM OUT WITH A LITTLE BIT OF SUGAR AND BASICALLY PUT THEM OUT UNTIL
THEY’RE REALLY NICE AND SOFT AND
DOWN. AND WHAT YOU SHOULD BE LEFT WITH
IS SOMETHING THAT LOOKS LIKE
THIS. IT’S STILL HOLDING ITS SHAPE A
LITTLE BIT, BUT IT’S GONE SWEET, SOFT AND MUSHY AND GORGEOUS
THINGS ARE HAPPENING IN IS
THERE. I MEAN, I KNOW THERE ARE A
MILLION KINDS OF APPLES OUT
THERE. WHAT DO YOU LIKE? DO WE USE TO BAKE? I ALWAYS GET
NERVOUS WHEN I SAY THIS IN
AMERICA. BUT DO YOU KNOW WHAT A GRANNY
SMITH IS OVER THERE? GO WITH THE GRANNY SMITH. IT’S
GOING TO BE GORGEOUS IN HERE. IT’S CHRISTMAS PARK, BUT IT’S STILL GOT A BIT OF
SWEETNESS AND IT’S GOING TO BE
LOVELY IN THIS BATTER. NOW, FOR OUR BATTER, I HAVE
CREAMED TOGETHER SOME BUTTER AND
SOME SUGAR. I’VE ADDED MY EGGS. I’VE ADDED A LITTLE BIT OF FLOUR
IN THERE AS WELL AND WE’RE GOING
TO GET A CUT APPLE IN ALONGSIDE A LITTLE BIT OF FLOUR.
AND NOW OF COURSE, IT’S FALL. WE ARE THINKING OF THANKSGIVING
AROUND THE CORNER. YOU’VE GOT TO GO WITH A LITTLE
BIT OF CINNAMON SPICE IN THERE. SO GO AS HEAVY AS YOU FANCY
HERE. IT REALLY SOMETHING THAT
WORKS WELL WITH APPLE AND A LITTLE BIT OF RICE. WE’RE
GOING IN THERE WITH OUR BAKING
POWDER. WE’VE GOT A LITTLE BIT OF FLOUR
AS WELL AND BASICALLY YOU’RE GOING TO
BRING THAT BATTER TOGETHER. IT’S QUITE A DENSE BUT SWEET
MIXTURE AND IT REALLY IS A
FOOLPROOF RECIPE. I LIKE A LOT OF THE RECIPES IN
THE BOOK. THIS IS ABOUT GETTING RESULTS
AND MAKING SURE THAT IF YOU GO TO THE TROUBLE OF
COOKING, YOU’RE GOING TO GET A SERIOUSLY
GORGEOUS RESULT. SO WITH THIS CAKE BATTER, ONCE YOU’VE MIX THAT THROUGH THE
MOISTURE OF THE APPLE IS GOING
TO GET IN THERE, THE CINNAMON, ALL THOSE GREAT
THINGS ARE GOING TO HAPPEN. POP THAT INTO TWO SPRING FORM
CAKE PANS, CAKE TINS WITH A LITTLE BIT OF
PARCHMENT PAPER. IT’S GONNA BAKE OFF FOR ABOUT 3
325 °F FOR ABOUT 40 MINUTES UNTIL A SKEWER IS CLEAR. AND THEN YOU’RE GOING TO HAVE
THE FOUR INGREDIENTS THAT BRING
TOGETHER THIS CAKE. SO I HAVE MY CAKE THAT IS
SLIGHTLY ICED FOR OUR ICING. UM YOU MAKE UP A VERY SIMPLE BATTER
AND IT’S JUST A BUTTER CREAM
FROSTING. I PUT THAT ON TOP, BUT THE
FINISHING TOUCHES OF THIS ARE THE CRUMBLE THAT WE’RE GOING
TO CREATE. I I JUST WITH MY FINGERTIPS, PUSH
TOGETHER SOME FLOUR AND SOME
BUTTER DO THIS. WE’RE GONNA ADD SOME
CHOPPED HAZELNUTS AND THEN A NICE BIT OF SWEETNESS
IN THE FORM OF SOME BROWN SUGAR.
SO GET THAT IN THERE, GET THAT MIX THROUGH AND THIS IS
GOING TO GO INTO THE OVEN AS
WELL. SO YOU GET THIS GORGEOUS SWEET
HUMBLE MIXTURE THAT’S GONNA GO BEAUTIFUL OVER THE TOP
OF THAT. SO THAT’S OUR TOPPING INTO THE
OVEN. GET THAT BAKED OFF AND YOU
SHOULD HAVE SOMETHING THAT’S CRISP AND
CRUNCHY AND GORGEOUS YOU BAKE THAT STUFF. OK. GOT IT. AND IT’S SWEET AND IT’S CRISP
AND IT’S CRUNCH AND IT ADDS
THAT, YOU KNOW, BECAUSE YOU’VE GOT A DENSE SWEET
THING GOING ON OVER HERE. YOU’RE TALKING ABOUT TEXTURES
AND FLAVORS. AND THE OTHER THING WE’RE GOING
TO DO IS SLICE UP SOME MORE
GRANNY SMITH SOFTEN IT DOWN WITH SOME BUTTER
AND SOME SUGAR AND A LITTLE BIT
OF WATER. AND THEN YOU GET THESE BEAUTIFUL
LITTLE STRANDS THAT ARE GOING TO BE PART OF OUR
DECORATION ON TOP. BUT WHEN YOU HAVE YOUR BUTTER
CREAM FROSTING THE TRICK HERE. AND WHAT GIVES A BEAUTIFUL
SWEETNESS IS DOLCE DE LECHE STIRRED ROOM. ARE YOU WITH ME? ARE YOU? I LOVE THAT. SO WHAT DO YOU DO TO MAKE THAT
DOLCE DE LECHE BUY IT? DON’T, DON’T MAKE IT,
DON’T EVEN WORRY ABOUT IT. GO
AND GO AND BUY IT IN THE STORE AND
THIS IS THANKSGIVING. YOU’RE UP YOUR EARS ALREADY
DOING THINGS YOU DON’T WANT TO
BE MAKING DO LETTE. IT’S AN EASY ONE. BUT YOU KNOW, AT THE SAME TIME, LET’S TAKE THE SHORT CUTS THAT
WE NEED AROUND THIS TIME OF
YEAR. SO WE’RE GOING TO FINISH THE
CAKE WITH OUR FROSTING THAT’S
SPREAD OVER THE TOP. THOSE LOVELY LITTLE APPLE
STRANDS THEY’RE GONNA PLACE IN
AND AROUND HERE. SO YOU GET A BITE OF SWEET APPLE
IN EVERY SINGLE SLICE AND THEN WE’RE GONNA TOP IT OFF
WITH OUR FINISHING LAYER OVER
THE TOP THAT ON TOP AND THEN LITERALLY YOU BUILD,
YOU BUILD, YOU BUILD UNTIL YOU HAVE
SOMETHING THAT LOOKS AS
PHENOMENAL AS THIS. CAN YOU IMAGINE YOUR THANKSGIVING TABLE LAND? THEY CAN, THAT IS BEAUTIFUL. AND A GOOD MONDAY MORNING TO
YOU. A HORRIFIC ATTACK ON WORSHIPERS
INSIDE A CROWDED CHURCH, AND THE SEARCH FOR ANSWERS NOW
UNDERWAY. IT’S SEPTEMBER 29TH. THIS IS TODAY. EMOTIONAL TRIBUTE AN OVERNIGHT
VIGIL HELD FOR THE VICTIMS OF A MASS SHOOTING AND ARSON
ATTACK IN MICHIGAN. WE HEARD A BIG BANG AND IT BLEW
THE DOORS IN THE CHURCH AND THEN
EVERYTHING AFTER THAT WAS CHAOS. THE GUNMAN CRASHING HIS TRUCK
INTO A PACKED CHURCH. OPENING FIRE AND THEN SETTING THAT BUILDING ABLAZE. AT LEAST 4 PEOPLE KILLED, 8 OTHERS INJURED. OFFICIALS HAILING THE HEROES WHO
SAVED LIVES THIS MORNING, SHIELDING CHILDREN AND HELPING
THEM ESCAPE. WHAT WE’RE LEARNING TODAY ABOUT
THE VICTIMS AND THE SUSPECT. ON THE MOVE, THOSE TWO POWERFUL STORMS
CHURNING IN THE ATLANTIC, THREATENING TO BRING HEAVY RAIN, FLOODING, AND DANGEROUS RIP CURRENTS UP
AND DOWN THE EAST COAST. STATES OF EMERGENCY NOW DECLARED
IN THE CAROLINAS. ALICE GOT THE FULL FORECAST
STRAIGHT AHEAD. COLLISION COURSE. PRESIDENT TRUMP SET TO MEET WITH
THE REPUBLICAN AND DEMOCRATIC
LEADERS IN CONGRESS TODAY. CAN THEY REACH A DEAL TO AVOID A
GOVERNMENT SHUTDOWN WITH JUST
ONE DAY TO GO? WE’LL HAVE THE VERY LATEST LIVE
FROM THE WHITE HOUSE. PROTEIN PUSH. THE SUDDEN SURGE OF FOODS, DRINKS, AND SNACKS CRACKED WITH PROTEIN. WHY DO I NEED PROTEIN IN MY
POPCORN? AND STARTING TODAY, STARBUCKS JUMPS ON THE TREND. JUST AHEAD, EVERYTHING YOU NEED TO KNOW
ABOUT THE LATEST WELLNESS CRAZE. HEALTH CONCERNS DOLLY PARTON
ANNOUNCING SHE IS POSTPONING HER
UPCOMING CONCERTS IN LAS VEGAS ON THE
ADVICE OF DOCTORS, WHAT SHE IS REVEALING ABOUT HER
HEALTH CHALLENGES AND WHEN FANS CAN EXPECT HER
BACK ON THE STAGE. ALL THAT PLUS SUNDAY NIGHT. A HIGH SCORING OVERTIME THRILLER
BETWEEN THE PACKERS AND THE
COWBOYS. SO FOR THE TOUCHDOWN AND IT ENDS IN A HISTORIC TIE. WE WILL HAVE THE HIGHLIGHTS FROM
THAT AND THEN TAKE YOU INSIDE THE GAME
WITH THE ICONIC DALLAS COWBOYS CHEERLEADERS. OH, STOP IT RIGHT NOW. KAYLEE HARTUNG’S DAY IN THE LIFE
WITH THE MOST ELITE TEAM IN THE
NFL. AND SPEAKING OF FOOTBALL, A BIG REVEAL OVERNIGHT. BADUN SET TO HEADLINE SUPER BOWL
60’S HALFTIME SHOW. WHAT HE IS SAYING ABOUT THAT
HONOR AND HIS EARLY PLANS FOR ONE OF MUSIC’S
BIGGEST SHOWS TODAY, MONDAY, SEPTEMBER 29, 2025. FROM NBC NEWS THIS IS TODAY WITH SAVANNAH
GUTHRIE AND GREG MELVIN FROM STUDIO 1A IN ROCKEFELLER
PLAZA. HI EVERYBODY, GOOD MORNING. WELCOME TO TODAY MONDAY MORNING
DEALER’S CHOICE. TALK ABOUT THE HALFTIME SHOW OR
THE TIE IN NFL. YEAH, I MEAN, NO NFL GAME SHOULD EVER END IN A
TIE. IF YOU’RE THE FANS DON’T WANT
IT, PLAYERS DON’T WANT IT, YOU STAY UP FOR 4.5 HOURS AND, AND YOU, YOU END LIKE THAT. I KNOW. HOW DID I KNOW THIS WAS GONNA
GET YOU GOING GOOD, BUT OK, IT’S A TIE. BUT LISTEN, WE’RE ALL WINNERS. BAD BUNNY IS THE HALFTIME SHOW. THAT WILL BE A BANGER. YES, I WANT A TAYLOR. BUT THIS WILL BE GREAT. HE JUST CLOSED UP HIS RESIDENCY
IN PUERTO RICO. GOING TO BE A GOOD ONE. WE’LL TALK ABOUT ALL OF THE
SPORTS NEWS IN JUST A MOMENT. GOT MORE ON THAT, YEAH, BUT WE WANT TO START THIS MONDAY
MORNING WITH A LOOK AT A BUSY
WEEK AHEAD HERE, INCLUDING TWO STORMS TEARING IN
THE ATLANTIC RIGHT NOW. IN FACT, TAKE A LOOK AT THIS HURRICANE
HUMBERTO AND TROPICAL STORM
IMELDA, THE SOUTHEASTERN COAST BRACING
FOR HEAVY RAINFALL AND EXTREME
RIP CURRENTS TODAY. SO ALICE TRACKING ALL OF THAT
FOR US. ALSO THIS MORNING WE’RE NOW JUST
ONE. AWAY FROM A POSSIBLE GOVERNMENT
SHUTDOWN AGAIN, THE PRESIDENT MEETING WITH TOP
CONGRESSIONAL LEADERS TODAY. WE’RE GOING TO HAVE THE VERY
LATEST ON WHERE THINGS STAND, BUT WE ARE GOING TO START WITH
THAT CHILLING ATTACK ON A
MICHIGAN CHURCH THAT LEFT AT LEAST 4
PEOPLE DEAD AND 8 OTHERS
INJURED. IT WAS A CHAOTIC SCENE SUNDAY. A GUNMAN CRASHING HIS TRUCK INTO
THE CHURCH OF *** CHRIST OF LATTER-DAY SAINTS BEFORE
OPENING FIRE ON HUNDREDS OF
WORSHIPPERS AND THEN SETTING THE CHURCH ON FIRE. WE’VE GOT IT ALL COVERED THIS. WE’LL START WITH NBC’S MAGGIE
VESPA ON THE SCENE IN MICHIGAN. MAGGIE, GOOD MORNING. HEY SAVANNAH, GOOD MORNING. AUTHORITIES, INCLUDING THE FBI AND ATF, SAY FIRST RESPONDERS WILL NOW BE
CAREFULLY COMBING THROUGH THE RUBBLE OF THAT
BURNED CHURCH, WHICH IS JUST DOWN THE WAY HERE, TELLING US SOME PEOPLE THIS
MORNING ARE STILL UNACCOUNTED
FOR. THE GUNMAN DYING IN A SHOOTOUT
WITH POLICE, LEAVING INVESTIGATORS TO NOW DIG
THROUGH BOTH HIS BACKGROUND AND HIS SEEMINGLY
ELABORATE PLOT TO KILL. IN GRAND BLANC, MICHIGAN, AUTHORITIES SEARCHING FOR A
MOTIVE IN A HORRIFYING MASS SHOOTING AT A CHURCH SET
ABLAZE. AUTHORITIES SAY 40 YEAR OLD
THOMAS JACOB SANFORD CRASHED A TRUCK INTO THE CHURCH
OF *** CHRIST OF LATTER-DAY SAINTS DURING
SUNDAY WORSHIP AND IMMEDIATELY STARTED SHOOTING AT PARISHIONERS
WITH AN ASSAULT RIFLE. WE HEARD A BIG BANG AND IT BLEW
THE DOORS IN THE CHURCH AND THEN
EVERYTHING AFTER THAT WAS CHAOS. ADULTS RUSHING TO SHIELD
CHILDREN FROM THE BARRAGE OF
BULLETS. AUTHORITIES SAY SANFORD THEN
POURED GASOLINE IN THE CHURCH
AND SET IT ON FIRE. TWO SENIOR US LAW ENFORCEMENT
OFFICIALS BRIEFED ON THE
INVESTIGATION TELLING NBC NEWS AS MANY AS 3 IMPROVISED
DEVICES WERE FOUND AT THE SCENE. THEY SAY IT’S NOT CLEAR WHETHER
THEY WERE INCENDIARY OR
EXPLOSIVE DEVICES.
Dining and Cooking