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AND THEN THIS IS THE SECRET
GUYS. I’M GONNA TAKE SOME TOMATO
PASTE AND WE’RE GOING TO FRY IT UP IN
THAT OIL UNTIL IT BECOMES NICE
AND SWEET. THIS IS GOING TO HELP DEVELOP SO
MUCH BEAUTIFUL SWEETNESS AND
FLAVORING THE STEW AND A LITTLE BIT OF TOMATO PASTE
REALLY DOES GO A LONG WAY. WE’RE GOING TO COOK THAT FOR
ABOUT TWO MINUTES OR SO AND THEN IT’S TIME TO DEGLAZE
THE PAN, MEANING WE’RE GOING TO DO SOME
LIQUID TO GET ALL THOSE LITTLE BROWN BITS UP
OFF THE BOTTOM AND WE’RE TAKING A LITTLE SHERRY
VINEGAR, ADD IT ALL IN THERE AND THEN 1.5 CUPS OF RED WINE,
ANY KIND OF WINE YOU LIKE TO
DRINK IS BEST TO COOK WITH. OBVIOUSLY, YOU DON’T WANT TO USE
SOMETHING THAT’S CRAZY
EXPENSIVE, BUT USE WHAT YOU CAN AFFORD AND
WHAT YOU HAVE AT YOUR HOUSE. WE’RE GONNA TAKE THIS AND REDUCE
THIS DOWN FOR ABOUT 10 MINUTES OR SO UNTIL IT GETS
NICE AND THICK. AT THAT POINT, ALL OF THESE BEEF CHUNKS THAT
WE’VE JUST BROWNED UP ARE GOING TO GO BACK INTO THE STEW
ONCE THIS IS REDUCED DOWN AND WE’RE GOING TO COVER IT WITH FOUR CUPS OF BEEF BROTH
STORE BOUGHT OR HOMEMADE WHATEVER YOU HAVE AND TWO CUPS
OF VEGETABLE BROTH. NOW, HERE’S ANOTHER SECRET GUY.
SOMETHING THAT I LOVE THAT
REALLY AMPS UP. ALL THE FLAVOR IN THIS STEW IS I’M GOING TO TAKE ONE OF
THOSE PACKETS OF THAT FRENCH
ONION SOUP MIX AND WE’RE GOING TO ADD
IT IN RIGHT TO THERE. PUT THE LID ON IT, BRING IT UP
TO A SIMMER, LET IT COOK FOR
ABOUT AN HOUR AND A HALF. AND AFTER AN HOUR AND A HALF OF
COOKING, YOU’RE GOING TO TAKE
THE LID OFF. WE’RE GOING TO ADD IN THE REST
OF OUR VEGETABLES. WE HAVE SOME LARGE DICED
CARROTS, LARGE DICED CELERY AND
SOME PEARL ONIONS. I LOVE THE PEARL ONIONS BECAUSE
THEY GET SUCH A BEAUTIFUL VISUAL
WITHIN THAT STEW OF LIKE A NICE POP OF COLOR AS
WELL AS A NICE BITE TO IT. AND THEN AFTER THAT GUYS, WE’RE GOING TO LET IT FINISH
COOKING FOR ANOTHER 45 MINUTES OR SO UNTIL YOU HAVE
CHECK THIS OUT. THE MOST BEAUTIFUL, GORGEOUS HEARTY BEEF STEW YOU’VE
EVER HAD IN YOUR LIFE BEING MADE
WITH BRISKET. THE FLAVOR IS GOING TO KNOCK
YOUR SOCKS OFF. ABSOLUTELY
INCREDIBLE. SOMETHING SO GOOD. SERVE IT UP ALONGSIDE. SOME OF YOUR FAVORITE MASHED
POTATOES ARE BUTTERED EGG
NOODLES. AND GUYS, I’M TELLING YOU RIGHT
NOW. YOU’RE IN HAPPY THOUGH WITH THIS
BRISKET, RED WINE BRAISED BEEF
STEW. THE PERFECT DISH TO WARM YOU UP
DURING THESE COLD WINTER MONTHS. I PROMISE YOU. IT’S DEFINITELY
WORTH ONE MAKING AT HOME BACK TO YOU GUYS IN THE STUDIO. I HOPE YOU GUYS ENJOY THIS
RECIPE AND LOTS OF LUCK TO Y’ALL YUMMY. THANK YOU SO MUCH MATT AND FOR
THIS RECIPE AND MORE. HEAD TO
TODAY.COM/FOOD TODAY. NUTRITIONIST JOY BAUER
CELEBRATING NATIONAL SOUP MONTH.
CHECK IT OUT. HI GUYS. WE ARE CELEBRATING
NATIONAL SOUP MONTH WITH TWO
SUPER DUPER SOUPS. AND THE FIRST SOUP IS A POTATO
LEEK SOUP. I’M GONNA HEAT A
LITTLE BIT OF OLIVE OIL AND I’M GONNA ADD IN MY LEEKS. I’M ADDING IN A LITTLE BIT OF
SALT AND I WILL SAUTE THEM FOR ABOUT
FIVE MINUTES. SO IF YOU HAVE NEVER
EXPERIMENTED WITH LEEKS BEFORE, THIS IS DEFINITELY A RECIPE FOR
YOU. IT’S A GREAT FIRST DATE. NOW
WE’RE ADDING IN TWO PEELED AND
DICED RUSSET POTATOES. THEY ARE GREAT FOR THE IMMUNE
SYSTEM BECAUSE THEY HAVE A LOT
OF VITAMIN C AND ALSO THEY ARE BUSTING WITH
POTASSIUM FOR HEART HEALTH. NOW, A SPRINKLING OF DRIED THYME AND THIS IS A REDUCED SODIUM
VEGETABLE BROTH. I’M PUTTING IN SIX CUPS. YOU’RE GONNA LET THIS COME TO A
BOIL AND THEN REDUCE THE FLAME AND
JUST LET IT SIMMER FOR ABOUT 20
MINUTES. IT’S TIME TO PUREE. I’M USING AN IMMERSION BLENDER
RIGHT IN THE POT. BUT YOU CAN
ALSO TRANSFER SMALL BATCHES OF THE
SOUP INTO A REGULAR STANDARD
BLENDER AND PUREE. IT JUST AS SIMPLY BUT
JUST BE CAREFUL BECAUSE IT’S
VERY HOT. I LIKE TO ELEVATE IT BY ADDING SOME CHOPPED SCALLIONS AND SOME CRUMPLED COOKED TURKEY
BACON BECAUSE AM I RIGHT? EVERYTHING’S BETTER
WITH BACON. MM THAT IS GOOD. AND NOW WE’RE GONNA MAKE A
MINESTRONE WITH NINE SUPERFOODS. SO HERE I’VE WARMED A LITTLE BIT
OF OLIVE OIL AND I’M SAUTEING MY
ONIONS, SOME CARROTS AND CELERY, SOME SALT AND A LITTLE BIT OF PEPPER. AND I’LL SAUTE THIS FOR ABOUT
FIVE MINUTES OR SO TO GET THE
VEGETABLES NICE AND SOFT. I’M ADDING IN TOMATO PASTE AND SOME GARLIC AND I’M GONNA MIX THIS JUST FOR
ABOUT A MINUTE. SO THE GARLIC
BECOMES AROMATIC AND THE TOMATO PASTE IS MIXED
WITH ALL OF THE SAUTEED
VEGETABLES. AND NOW WE ARE READY TO BUILD
OUR MASTERPIECE. A CAN OF DICED TOMATOES WITH THE LIQUID, TWO
CANS OF BEANS. NOW I’M USING WHITE BEANS HERE,
BUT YOU CAN USE WHATEVER IS IN
YOUR PANTRY. THAT’S THE NICE PART ABOUT THIS
RECIPE. EVERYTHING IS
CUSTOMIZABLE. I’M PUTTING IN TWO BAY LEAFS AND
A LITTLE ROSEMARY THYME AND
OREGANO. I HAVE EIGHT CUPS OF A REDUCED SODIUM
BROTH. STIR THIS AROUND, BRING IT TO A BOIL AND THEN
REDUCE THE HEAT AND SIMMER IT
FOR ABOUT 45 MINUTES. THEN I ADD IN SOME FRESH GREEN BEANS. YOU CAN
USE FROZEN AS WELL AND A WHOLE LOT OF CHOPPED KALE. AND I’M JUST GONNA STIR THIS
AROUND JUST ABOUT FOUR MINUTES OR SO AND LAST BUT NOT
LEAST PASTA. SO THIS IS WHOLE GRAIN PASTA AND
I COOKED IT 1 TO 2 MINUTES
BEFORE EL DENTE. AND THEN I LIKE TO JUST TEAR A FEW FRESH BASIL LEAVES. CLASSIC MINESTRONE
IS ALREADY REALLY GOOD FOR YOU. BUT THIS ONE IS THAT MUCH BETTER
BECAUSE I DOUBLED UP ON THE
BEANS. SO THERE’S MORE PROTEIN. THERE’S
MORE FIBER AND I ADDED KALE AND
GREEN BEANS. SOUP IS ON. MM YOU NEED THIS RECIPE THAT’S GONNA BE PERFECT FOR THIS
WEEKEND. SO YOU LOOK FOR THOSE
DELICIOUS RECIPES. HEAD TO TODAY.COM/FOOD. WE ARE BACK WITH TODAY FOOD AND
MORE BACK TO SCHOOL HEALTH. THAT’S RIGHT IN THE START OF THE
NEW SCHOOL YEAR HERE MEANS
YOU’RE PROBABLY LOOKING FOR SOME EASY RECIPES THAT YOU
CAN JUST GET OUT ON THE KITCHEN
TABLE. AND HERE ARE THE FEW SUGGESTIONS
IS CHILDREN’S BOOK AUTHOR SARAH THOMAS ON A MISSION TO
HELP KIDS TRY TO TRY SOME NEW FOODS IN THE BOOK.
KALAMATA KITCHEN. SARAH. IT’S GOOD TO
HAVE YOU AND YOUR KIDS ARE
TRICKY RIGHT NOW. DO YOU THINK IT’S A GOOD IDEA TO
TRY TO GET THEM WHEN YOU’RE, THEY’RE YOUNGER TO TRY NEW
CUISINES SO THAT YOU CAN MAYBE
SET THOSE, THOSE TRENDS EARLY ON? YES, THANK YOU. I’M SO EXCITED
TO BE AND YES, ABSOLUTELY. I MEAN, I
GREW UP EATING THESE FOODS. SO, WHAT WE KNOW IS THAT KIDS DO
ENJOY THESE FOODS. IT’S JUST A MATTER OF WHEN AND
HOW THEY’RE EXPOSED TO THEM. SO YOU SAID THIS ACTUALLY SMELLS
LIKE YOUR HOME AND IT SMELLS AMAZING. SO WHAT’S THE FIRST, THE FIRST DISH WE’RE GOING TO
MAKE IS CHICKEN STEW. THIS IS A, THIS IS A TRADITIONAL
CHICKEN STEW FROM KERALA, WHICH IS WHERE MY FAMILY IS FROM
IN INDIA AND I’VE ALREADY FRIED OFF SOME
SHALLOTS IN THIS OIL. IT ALREADY
SMELLS REALLY GOOD. UM YEAH, AND WE START OFF BY
JUST COOKING SOME ONIONS FOR
ABOUT A MINUTE AND THEN IF YOU WANT, YOU CAN
TAKE SOME OF THOSE CURRY LEAVES
OFF OF THE BRANCH. YEAH. AND WE’RE GONNA, AND HOW DO YOU
GET THESE SPECIFIC LEAVES? CAN YOU GET THEM FROM GROCERY
STORE? YEAH, I THINK YOU CAN FIND THEM
IN MOST INTERNATIONAL MARKETS
AND INDIAN STORES. YOU CAN ORDER THEM OFFLINE.
THEY’RE SUPER FRAGRANT. I HIGHLY RECOMMEND GETTING THE
FRESH ONES AND WITH THE CURRY LEAVES WILL
ADD IN THE GINGER AND THE
CHILIES AS WELL, WE JUST, YEAH, ABSOLUTELY. THANK
YOU. AND WE REALLY JUST LIKE LIGHTLY.
YES. EXACTLY. UM, YOU KNOW, IF YOU, YOU CAN
TONE THIS UP OR DOWN FOR YOU TO THOSE CHILIES FOR KIDS, THEY’RE NOT. SO, AGAIN, I GREW UP EATING IT
BUT IF YOU’RE NOT USED TO EATING
THEM, USE ONE, YOU KNOW, AND D SEE THEM, THIS IS WHERE YOU START TO ADD
IN NEW FLAVORS FOR YOUR KIDS.
EXACTLY. RIGHT. THINGS I’VE NEVER COOKED WITH BEFORE. REALLY? OK. THIS IS
A GREAT RECIPE TO TRY IT OUT. LIKE I’M INTIMIDATED. THAT’S A PERFECT, THAT’S PERFECT. JUST LIKE THAT CARD IN OR YOU CAN ADD IN TWO OF THE
CINNAMON STICKS AND SOME OF THE
CLOTHES AS WELL. AND THIS IS WHERE IT STARTS TO
SMELL REALLY, REALLY GOOD. DID I MISS THIS? OH, NOT YET. NOT YET. SO NOW
WE’RE GOING TO PUT IN THE
CHICKEN AFTER THESE HAVE BEEN COOKING FOR A LITTLE BIT. GO, GO. YEAH. AND THIS, WE’RE JUST GOING TO
COOK. SO IT WAS BONELESS CUBES. YOU CAN USE BONE INTO IT.
ADDS A REALLY NICE FLAVOR AND YOU’RE JUST PRETTY MUCH.
EXACTLY. RIGHT. THAT YOU CANNOT BEAT THAT. JUST PUT THIS FOR 2 TO 3
MINUTES. OH, THANK YOU. YES, THANK YOU. THANK YOU. I KNOW. NO, THE POINT IS TO EAT IT AND
ENJOY IT. RIGHT. SO THIS IS A ONE POT DISH. SO AFTER THE CHICKEN HAS COOKED
FOR A LITTLE BIT, SO I WANT THOSE FIRST
IMPRESSIONS. SO POTATOES AND A LITTLE BIT OF VINEGAR AND IT’S, YOU KNOW, IT’S REALLY LIKE
MINIMAL EFFORT, SO MUCH FLAVOR. AND IT’S SUCH A
GOOD WAY TO INTRODUCE KIDS TO
THIS CUISINE. WHAT’S THIS DISH? LET’S MOVE DOWN BEFORE. SURE. SO NEXT UP, THIS IS MY
MOM’S THE RECIPE. SO THIS IS ONE OF THE
FIRST FOODS THAT I GREW UP
EATING. AND, YOU KNOW, THIS IS A, THIS
IS A STAPLE THAT ENJOYED BY
INDIAN FAMILIES ALL OVER. AND WHAT WE’RE GOING TO DO
TODAY, IT’S ACTUALLY THE RECIPE THAT’S
FOUND IN THE BACK OF THE BOOK AS
WELL AND INSPIRES KAM AND AL ADVENTURE IN THE STORY. I WAS REALLY INSPIRED AS A KID
BY THE SOUNDS AND SENSE OF
SPICES GOING. SO WHAT WE’RE GOING TO DO IS
TEMPER OR GLOOM. OUR SPICES, YOU KNOW, ARE YOU USE THESE ARE MUSTARD
SEEDS AND YES, THEY ARE POPPING
LIKE FIREWORKS IN THE BOOK. SO ACTUALLY AS SOON AS THEY
START POPPING, YOU’RE GOOD TO GO AND WE’RE GOING TO ADD IN SOME
GARLIC CHILIES AND GINGER HERE AS WELL. WE REALLY JUST GOING TO COOK
THESE UNTIL JUST FOR A LITTLE BIT BECAUSE I LIKE THAT
KIND OF FRESHER FLAVOR. YES. AND THAT SMELL. THIS WAS A REALLY ENGULFING. I, I REMEMBER THIS BEING LIKE WHAT
MY HOUSE SMELLED LIKE ALL THE
TIME. SO THANKS MOM. I WAS REALLY LUCKY YOU. SO WE REALLY JUST COOK THIS FOR
A MINUTE. LET EVERYTHING GET
KIND OF LIGHTLY BROWN. BUT THAT THAT YOU’RE PUTTING IN WHAT THAT IS
ACTUALLY JUST THE DRIED LENTILS,
RIGHT? SO THE NICE THING ABOUT THAT IS LIKE, YOU CANNOT MESS THIS ANYTHING LIKE IT. I LOVE THAT. SO IT IS SO GOOD. AND THEN LIKE A GRILLED CHEESE, DIPPING A TOMATO
KIND OF COMFORT FOOD. YES, IT’S
ABSOLUTELY COMFORT. ARE YOU DIP IT IN THAT? I’VE NEVER ACTUALLY
DONE THAT ON TO IS A GREAT THING. IT’S GREAT. I
USE LEFTOVER. SO WE WANT TO THANK YOU THAT. OF
COURSE. THAT RECIPE AGAIN IS IN THE BACK
OF THE BOOK KALAMATA KITCHEN. IF YOU’VE BEEN CURLING UP WITH
COMFORT FOOD TO GET YOU THROUGH
THE CHILI DAYS, YOU KNOW, THERE’S NOTHING
BETTER, NOTHING BETTER THAN A
STEAMING BOWL OF HOT SOUP. WE WANT IT NOW. CHEF ED HARRIS
AT JUST WHAT THE DOCTOR ORDERED. HE’S THE AUTHOR OF VEGAN FOOD. YOU WANT TO EAT SOUP CAN BE SO GOOD AND YOU
DON’T NEED, YOU KNOW, A TON OF THINGS LIKE VERY SIMPLE
RECIPES ARE DELICIOUS AND
HEALTHY AND GOOD FOR US. TELL US WHAT WHAT WE’RE MAKING. SO TODAY WE ARE MAKING A CHARRED
CAULIFLOWER SOUP. REALLY SIMPLE INGREDIENTS, BUT
SUPER DELICIOUS. AND IT’S A
MULTI-PURPOSE SOUP. ALL RIGHT. SO FIRST THINGS FIRST, I’M GONNA
JUST HAVE SOME, I HAVE OIL AND UM MY ONIONS AND
GARLIC IN THIS SAUTE PAN THAT I LIGHTLY STARTED TO COOK
ALREADY AND WE’RE JUST PRETTY MUCH GONNA
SWEAT THIS TO GET SOME COLOR AND DEVELOP
SOME FLAVOR. ONE OF THE KEY THINGS ABOUT, YOU KNOW, COOKING PLANT BASED
FOOD IS THAT YOU WANNA TRY TO CREATE FLAVOR EVERY STEP OF THE
WAY LOOKS DELICIOUS. OK? SO ONCE THIS IS READY, WE’RE GONNA REMOVE ALL OF THE AROMATICS, WHICH IS OUR ONIONS AND GARLIC
AND WE’RE GONNA RESERVE THE OIL
INTO THE PAN THAT IT’S IN BECAUSE
WE’RE GONNA USE THAT SEASONED
OIL. YES, WE’RE GONNA USE THIS SEASONED
OIL TO SEAR THE CAULIFLOWER AND DEVELOP EVEN
MORE FLAVOR. OK. SO NOW YOU’RE SEARING
CAULIFLOWER RIGHT THERE ON THE
STOVE. HOW LONG DOES IT TAKE AFTER YOU
PUT THAT IN? SO IT TAKES ABOUT 2 TO 3
MINUTES. IT REALLY DEPENDS ON THE SIZE
THAT YOU CUT YOUR CAULIFLOWER, RIGHT? SO BIGGER FLORETS WILL TAKE A
LITTLE BIT MORE TIME. AND THEN ALSO IT DEPENDS ON THE
FLAME. IF YOU HAVE IT ALL THE WAY UP
OR, YOU KNOW, MEDIUM FLAME. ARE YOU TRYING TO, ARE YOU TRYING TO COOK TILL IT’S
SOFT OR JUST MAKING IT BROWN? UM YOU WERE JUST MAKING IT
BROWN. AND THE REASON WE’RE DOING THAT
IS BECAUSE CAULIFLOWER HAS
NATURAL SUGARS AND YOU WANT TO REALLY GET A
DEEP CARAMELIZATION. SO BY CARAMELIZING THEM, IT BRINGS OUT WAY MORE FLAVOR
THAN IF YOU WERE TO JUST THROW
THEM INTO YOUR POT. THAT’S YOU’RE GOING TO USE TO BOIL THEM
WITH, RIGHT. SO ALL THE CAULIFLOWER WHEN IT’S
DONE BEING CARAMELIZED, IT LOOKS
LIKE THIS, RIGHT? AND IT’S FULLY CARAMELIZED AND TO THIS, WE’RE GOING TO ADD
THE AROMATICS THAT WE JUST
CARAMELIZED EARLIER ON, WHICH IS
THE ONIONS AND GARLIC. RIGHT. TO THAT. WE’RE GONNA ADD
OUR SALT AND PEPPER. YOU WANNA DEFINITELY SEASON ALL
THE WAY. RIGHT? OK. WHAT’S THAT? THEN? WE’RE
ADDING OUR FRESH THYME. RIGHT. I JUST PICK THE LEAVES
OFF. SO THERE’S LESS STEM AND THEN TO THIS WE’RE ADDING
OUR VEGETABLE STOCK. YEAH. SO IT’S COMPLETELY VEGAN. WOW,
THAT’S GOOD. YES, 100%. BUT IF YOU’RE NOT VEGAN AND YOU
WANTED TO GO A DIFFERENT ROUTE, YOU CAN USE CHICKEN STOCK, YOU
CAN USE VEAL STOCK. UM AND YOU CAN USE ANYTHING THAT
WOULD MAKE IT NOT VEGAN. SO HOW LONG DO YOU NEED TO COOK
THAT, ED? SO THIS WILL COOK FOR ABOUT I’D SAY 10 MINUTES OR SO. UM
BECAUSE THE FLORETS ARE SMALL. SO THEY WON’T TAKE THAT LONG ONCE IT’S AT THIS STAGE, WE WANT
TO JUST COVER IT, BRING IT UP TO
A FULL BOIL, RIGHT. THE WHOLE POINT OF THIS IS TO
LET THE FLAVORS KIND OF STEW
TOGETHER. SO COVER IT, BRING IT UP TO A
BOIL AND THEN TURN IT DOWN AND
LET IT SIMMER. ONCE IT SIMMERS, WE GET THIS REALLY DEEP RICH
BROTH WITH THE CAULIFLOWER
THAT’S FULLY COOKED, RIGHT? AND BY DOING IT THIS WAY, YOU GET A REALLY FORK TENDER
CAULIFLOWER AND THAT’S WHAT YOU
WANT. YOU WANT, YOU WANT IT TO ALMOST
LOOK TRANSLUCENT, RIGHT? SO ONCE IT’S READY, WE TURN THE FLAME OFF COMPLETELY BECAUSE IT’S VERY, THIS IS THE TRICKY PART AND WHEN
I SAY TRICKY IS BECAUSE WE’RE
ABOUT TO PUREE AND WE WANT TO ADD OUR CREAM. THIS RIGHT? IS THAT HEAVY CREAM? OH SO IT’S NOT VEGAN ANYMORE. IT
LOOKS LIKE HEAVY CREAM. SO WHEN I SAY CREAM, THIS IS MY
COCONUT MILK AND IT’S A REALLY
NICE COCONUT MILK. SO, YES, YES, I KNOW YOU LIKE COCONUT. I DO. SHE LIKES IT IN HER OIL. SO YOU,
YOU PUT THAT IN THE BLENDER AND
JUST STIR THAT UP. SO ONCE THIS IS BOILED AND IT’S
COOKED, YOU ADD YOUR MILK TO
THIS, RIGHT? UM AND YOU LET IT COOL FOR 10
MINUTES BECAUSE THE IDEA IS WHEN YOU PUT IT INTO
YOUR BLENDER, IF IT’S PIPING HOT, ONCE YOU START BLENDING THE
PRESSURE AND THE HEAT WILL POP, WILL POP THE LID AND THAT COULD
BE A REALLY BAD THAT HEY, ED, WE GOT A ROCK AND
ROLL. WE GOTTA GO BUT WE WANT TO LET
YOU KNOW, NOT ONLY IS IT
DELICIOUS SOUP, WHICH IS A 10, YOU SAY IT’S A GREAT TOPPING FOR
PASTA? YES. YES. I MEAN THIS SOUP
DOUBLES BECAUSE IT’S FULLY
PUREED. SO LITERALLY BOIL SOME PASTA,
TOSS IT IN THERE A LITTLE BIT OF
VEGAN PARMESAN CHEESE, SOME CHILI FLAKES, PARSLEY. YOU’RE GOOD TO GO. ALL THESE SOUPS LOOK AWESOME. AND ALL THE RECIPES WILL BE AT
TODAY.COM/FOOD AND CHECK OUT
ED’S BOOK. I KNOW EVERYBODY WANTS IT. IT’S
DELICIOUS. GET IT TODAY.COM IS HERE TO HELP STARTING WITH I, I’M EXCITED ABOUT THIS. SO OUR
FIRST SUPER FOOD IS THE LEMON AND LEMONS ARE LOVELY ON SO MANY
DIFFERENT LEVELS. FIRST, THEY COME PACKED WITH
VITAMIN C, WHICH IS PARTICULARLY IMPORTANT
RIGHT NOW BECAUSE WE’RE IN THE MIDST OF COLD AND FLU
SEASON. VITAMIN C HELPS TO BOLSTER OUR
IMMUNE SYSTEM. I EVER REALLY EAT ENOUGH LEMON TO
GET THE VITAMIN C OUT OF IT. ACTUALLY, LEMONS HAVE A LOT OF
VITAMINS IN THEM. SO ONE LEMON IS ABOUT TWO
TABLESPOONS OF LEMON JUICE AND THAT GIVES YOU ABOUT 50% OF
YOUR VITAMIN C. YEAH, I ALSO LOVE THAT. THEY INFUSE CITRUSY FLAVOR AND
BRIGHTEN THINGS UP WITHOUT
ADDING CALORIES, SODIUM OR SUGAR. RIGHT? AND YOU’RE PUTTING IT IN A
CHICKEN, WE’RE GOING TO DO A SPIN ON A
SOOTHING CHICKEN NOODLE SOUP AND I’M CALLING THIS
MY CHICKEN LEMON SOUP. AND OF COURSE I PUT OR SO AND I THINK YOU’RE GOING TO LIKE IT.
WE GET FREE NOLES. YES. YES. YES. THERE’S WHOLE OR IN HERE. SO I BUILT THE SOUP WITH
ONION AND CARROT AND GARLIC. I
ADDED LEMON ZEST IN HERE. AND I ALSO ADDED IN BROTH AND THIS IS A SLURRY TO SLIGHTLY
THICKEN UP THE TEXTURE. IT’S
LEMON JUICE. SO MORE LEMON JUICE AND ARROW
ROOT, YOU ADD THAT AND YOU ADD
IN YOUR CHICKEN AND THIS IS REALLY DELICIOUS. I
HOPE YOU’RE GONNA MAKE A SPICY HOT
CHOCOLATE THIS KIND OF ALMOST
MEXICAN IT IS ARE GONNA KICK UP THE HEAT. CAYENNE IS OUR NEXT SUPERFOOD. AND CAYENNE HAS A, A COMPOUND CALLED CAPSAICIN
WHICH GIVES OUR METABOLISMS A
SLIGHT BOOST AND IT COULD ALSO HELP TO
TAME HUNGER. SO HOW DO WE MAKE THIS? I THINK YOU’RE GONNA LOVE THIS, BUT I HOPE YOU LIKE SPICE. SO HERE I HAVE ALMOND MILK AND A
LITTLE BIT OF CINNAMON. ONCE THAT’S BUBBLING, I’M ADDING
CAYENNE. THEN I’M ADDING SOME VANILLA
EXTRACT AND SEMISWEET OR DARK
CHOCOLATE CHIPS. MELT THIS ALL UP AND YOU GOTTA TRY THIS GUYS AND
THEN YOU HAVE YOUR SPICY HOT
COCOA. I’M GONNA PUT A LITTLE BIT OF WHIP ISN’T THAT GOOD? AND ON INSTAGRAM, I’M GONNA PUT THE REGULAR
VERSION WITHOUT THE KICK AND I’M
ALSO GONNA PUT IT WITH THE K BEFORE WE RUN OUT OF TIME. LET’S
TALK ABOUT THIS WHITE BEAN
CHILI. THIS IS A SMOKY WINTER WHITE
BEAN CHILI. I DRESSED FOR THE
OCCASION. SO WHITE BEANS ARE GREAT BECAUSE
THEY HAVE A COMBINATION OF FIBER AND PLANT
BASED PROTEIN STABILIZES OUR BLOOD SUGAR. OH
MY GOSH. SO HERE WE HAVE ALL THE FIXINGS
FOR A CHILI AND TWO CANS OF
WHITE BEANS, WHICH ARE FABULOUS AND ALL THESE
GREAT SPICES. SO WE HAVE SMOKY PAPRIKA. THAT’S
WHERE THE SMOKY COMES FROM. CHILI POWDER, CUMIN, SALT AND
PEPPER AND A LITTLE BIT OF
CAYENNE AGAIN TO KICK IT UP. AND WE ALSO HAVE YEAH DIVING
GUYS AND WE ALSO HAVE THAT. ALL THESE, OF COURSE, ARE ON OUR WEBSITE
TODAY.COM AND YOU GOTTA TRY IT ANOTHER HIT. WE’RE BACK WITH TODAY’S FOOD
JOINED BY ONE OF OUR FAVORITE
CHEFS, OUR BOBBY FLAY. THAT’S RIGHT, HE’S GOT A NEW BOOK OUT NEXT
WEEK CALLED BEAT BOBBY FLAY CONQUER THE KITCHEN WITH
100 PLUS BATTLE TESTED RECIPES. AND THIS MORNING BOBBY’S
TEACHING US HOW TO WIN IN THE KITCHEN WITH ONE OF HIS
ALL-TIME FAVORITE DISHES. BOBBY, JUST WHEN YOU THINK YOU KNOW
EVERYTHING ABOUT CHILI. YOU’RE GOING TO DO SOMETHING. IS IT A SECRET INGREDIENT? IS IT LIKE, ARE YOU GONNA ADD SOME COFFEE
GRINDS TO IT, OR ARE YOU GONNA, WHAT ARE YOU DOING? YOU’RE JUST TAKING THE MEAT OUT? YOU’RE ROBBING US? WELL, I, I, IT IS A VEGETARIAN DISH, BUT CARSON, YOU HAVE TO UNDERSTAND, FIRST OF ALL, ON BEEF BOBBY FLAY, I DON’T GET TO DECIDE WHAT THE
SIGNATURE DISH THAT WE’RE
COOKING IS. IT’S THE OTHER CHEF. SO I GOT CHALLENGED TO VEGETABLE
CHILI AND ALSO MY GIRLFRIEND
DOESN’T EAT MEAT, SO YOU KNOW, I GOT TO ADJUST. SO HOW DO YOU MAKE IT GOOD, MAN. WELL, I’M GONNA TELL YOU RIGHT NOW, SO COME ON OVER. SO, UM. I’M GONNA START BY MAKING THE
BASE OF THE CHILI. I ALWAYS SAY EVERYTHING GOOD
STARTS WITH ONIONS AND GARLIC. WE’RE GONNA START WITH SOME
ONIONS AND GARLIC AND THEN SOME
TOMATOES AS WELL. AND OF COURSE YOU NEED TO BRING
SOME SPICES INTO THE GAME, MY GIRLFRIEND. I KNEW YOU WERE GONNA GO THERE. I KNEW YOU WERE GONNA GO THERE. WELL, YOU BROUGHT IT UP, SHE’S GONNA RENAME NAMELESS FOR
NOW, THANKS. I’LL HAVE IT BY THE END OF THE
SEGMENT WENT OUT THE WINDOW. NOTHING REMAINS BOBBY. IT’S 2021. HOW’D YOU GUYS MEET? ANYWAY, SO THEN YOU, THEN YOU ADD A DARK BEER TO THE
CHILI, WHICH IS ONE OF THOSE SECRET
INGREDIENTS, RIGHT? AND THEN THIS BECOMES THE BASE
OF IT NOW. CARSON WAS ASKING LIKE, YOU KNOW, YOU ROB US OF THE MEAT, BUT YOU CAN USE THINGS THAT ARE
THAT ARE VEGETABLES THAT
ACTUALLY GIVE US THE THE TEXTURE SO WE’RE GOING TO
WE’RE GOING TO CARSON FOUNDER I
WILL NOT SAY IT OUT LOUD, HE DID, YEAH. VEGAN OR VEGETARIAN, YOU REALLY ARE DATING UP BOBBY. YOU’RE REALLY DATING. YOU ARE A LUCKY MAN. WHAT VEGETABLES ARE YOU USING
THERE, BOBBY, THANK YOU SO MUCH. THANK YOU SO MUCH. SO WE HAVE, WE HAVE EGGPLANT AND PORTOBELLO
MUSHROOMS BECAUSE THEY HAVE THAT SORT OF MEATY
TEXTURE. WE’RE GONNA ADD THAT TO THE TO
THE CHILI AS WELL. AND WE’RE GONNA LET THIS COOK
FOR A LITTLE WHILE AND THEN
BASICALLY WHAT HAPPENS IS YOU HAVE THE BASE OF THE
CHILI AND IT LOOKS AND FEELS
LIKE CHILI. IT TASTES LIKE CHILI, BUT IT’S COMPLETELY MEATLESS. AND, AND THEN THE THING I LOVE ABOUT
CHILI IS THAT IT BECOMES LIKE THIS CANVAS FOR
ALL THESE LIKE REALLY COOL GARNISHES THAT YOU
CAN PUT ON TOP, WHICH IS REALLY THE KEY, RIGHT? SO WE HAVE SOME YOGURT THAT UH HAS A LITTLE BIT OF UH
UH SITTO PEPPERS IN IT AND SOME
LIME JUICE. WE WANT THAT NICE COOLING EFFECT AND I HAVE SOME AVOCADOS IN HERE
WITH. SOME WITH SOME DICED RED ONIONS
AND SOME CHILIES, PUT SOME AVOCADO ON TOP. IT’S ALMOST LIKE THE CHILI
BECOMES A VEHICLE FOR ALL THESE
COOL THINGS THAT YOU WANT TO EAT A LITTLE A FEW
TORTILLA CHIPS WITH SOME CRUNCH. YOU GOTTA MAKE SURE YOU HAVE
THAT CRUNCH GOING. HEY BOBBY, DOES, DOES THE CHILI TAKE LESS TIME
BECAUSE IT’S MEAT-BASED, I MEAN VEGETABLE BASED THAN A
MEAT BASED ONE WOULD? IT DOES, AL, BECAUSE, YOU KNOW, IF YOU’RE COOKING SOMETHING LIKE
EGGPLANT OR PORTOBELLO
MUSHROOMS, IT’S GOING TO, UH, IT’S GONNA COOK A LOT QUICKER. YOU JUST WANT TO MAKE SURE THAT
THE MUSHROOMS. THEN THE EGGPLANT COOK ALL THE WAY THROUGH BECAUSE
THEN IT ABSORBS ALL THE FLAVOR FROM THE BASE OF THE
CHILI ITSELF. YOU WANT TO COOK OUT THAT DARK
BEER, YOU WANT TO GET SOME OF THAT
EARTHINESS AS WELL. AND UH, AND THEN, YOU KNOW, YOU JUST, YOU START TO GARNISH IT A LITTLE
BIT OF LIME ZEST ON TOP, SO YOU HAVE SOME ACIDITY, YOU HAVE SOME SPICINESS, YOU HAVE A LITTLE SWEETNESS, ALL THE GOOD THINGS, AND IT’S A, IT’S A VERY WARMING DISH. I HAVE TO SAY LIKE WHEN I FIRST
SAID, WHEN I FIRST HEARD THAT I HAD TO
MAKE VEGETABLE CHILI ON BEEF
BOBBY FLAY, I WAS KIND OF BUMMED OUT
BECAUSE, YOU KNOW, I AM, I AM A. EATER AND UM BUT I HAVE TO SAY THAT
THE EGGPLANT AND THE MUSHROOMS DO A GREAT JOB
OF SUBSTITUTING IT AND OF COURSE IT’S A LITTLE BIT
HEALTHIER. I MEAN PEOPLE ARE EATING A LOT
MORE VEGETABLES. I WAS GONNA SAY PLANT
PLANT-BASED HAVING ITS MOMENT
NOW, BOBBY? OH, IT’S UNBELIEVABLE. YOU KNOW, AS A CHEF WE CONSTANTLY HAVE TO
ADJUST TO THE TRENDS OF THE WAY
PEOPLE ARE EATING, AND I WILL SAY ONE THING PEOPLE
ARE EATING HEALTHIER AND
HEALTHIER, AND I DON’T THINK THAT’S EVER
GOING TO GO IN REVERSE. I THINK IT’S ONLY GOING TO KEEP
GOING IN THAT DIRECTION. SO WE HAVE TO REALLY GET VERY
COMFORTABLE WITH COOKING
VEGETABLES. LOTS OF DIFFERENT WAYS. YEAH, WHAT DID YOUR GIRLFRIEND SAY
WHEN SHE TRIED THAT FIRST BITE? I WAS JUST CURIOUS. JUST TRYING TO HELP YOU HERE
TRYING TO HELP A BROTHER OUT. SO WHAT DID SHE SAY? WHO, YOU KNOW WHAT? I HAVEN’T MADE THIS FOR HER YET, TO BE PERFECTLY HONEST, BUT YOU KNOW IT’S ON THE DOT. WELL, IT’S BEEN, IT’S BEEN THE SUMMER NOW, NOW, YOU KNOW, IT’S GETTING A LITTLE BIT. WELL, IS SHE THERE RIGHT NOW? BOBBY. WE LOVE YOU SO MUCH. HAVE A KEY TO THE ELEVATOR. WHAT ELSE IS IN YOUR BOOK? WE HAVE A COUPLE OF SECONDS. WHAT OTHER KIND OF RECIPES? ARE THEY ALL VEGETARIAN? WELL, YOU KNOW, THERE’S ALL KINDS OF THINGS FROM
LIKE PERI PERI CHICKEN TO SHRIMP
AND GRITS. UM, THERE’S SOME GREAT DESSERTS LIKE
A SPICED CHOCOLATE PUDDING, UM, EGGPLANT ROLLERTINI, I MEAN, YOU KNOW, SALISBURY STEAK. THERE’S THERE’S REALLY CLASSIC
HOME-STYLE DISHES, AND THEN THERE’S A COUPLE OF
THINGS IN THAT ARE A LITTLE BIT
FANCIER, BUT IT’S A, YOU KNOW, IF IF YOU’RE A FAN OF THE SHOW, I MEAN, UH, AL’S BEEN ON THE SHOW. A COUPLE OF TIMES IT’S SUCH A FUN SHOW AND UM WE
WE’VE SHOT OVER 500 EPISODES SO OBVIOUSLY
THEY’RE NOT ALL IN THIS BOOK. THIS IS VOLUME ONE, SO IT’S A TERRIFIC. IT’S A GREAT SHOW. IT’S A GREAT BOOK. THANK YOU, BOBBY. GOOD LUCK WITH THE WAIT IS OUT
NEXT TUESDAY. FIND OUT MORE ON THE CHILI
RECIPE WITH NO MEAT IN IT. GO TO TODAY.COM/BORING YOU’VE
LEARNED A VALUABLE LESSON, BOBBY FLAY. WE’RE LIKE 13 YEARS OLD. OK GUYS, WE’RE BACK WITH TODAY FOOD AND
ANOTHER ITALIAN FEAST. CHEF GIADA DE LAURENTIS IS HERE
TO WHIP UP HER ZUCCHINI LASAGNA ROLLS AND A
DELICIOUS ITALIAN DESSERT. I HEARD. YES, AND I THINK YOU’VE TASTED IT. WHEN I SAY I HEARD, I MEAN IT WAS SHOVED IN MY FACE
5 MINUTES AGO. BECAUSE WE DON’T HAVE THE
NOODLES, SO LIKE THOSE NOODLES FOR THIS, RIGHT? SO WHAT I LIKE TO DO, I LIKE THAT IT’S A LITTLE, IT’S SORT OF VEGETARIAN. I JUST REALIZED YOU’RE
VEGETARIAN, BUT IT’S ALL GOOD, BUT I PUT PROSCIUTTO ON THOSE, BUT WE DON’T WORRY ABOUT ME, GUYS. WE WORRY ABOUT AMERICA OF THE
GUESTS. WELL, YOU KNOW, BECAUSE THIS IS A GREAT
VEGETARIAN MAIN COURSE OR SIDE FOR THE
HOLIDAYS OR ANY TIME IF YOU
DON’T HAVE PROSCIUTTO ANYWAY, WHO IS GOING TO TRY TO MAKE, OK, LOOK OUT FOR YOUR FINGERS, BUT MAKE COME HERE AND DO IT
HERE SOMETHING AWFUL ON THE AIR. NO, NOT ON THE AIR, THANKFULLY. I WAS AT HOME. GOODNESS. SO LET’S, OK, I WAS USING A MANDOLIN, SO YOU CAN DO THIS WITH A
MANDOLIN. THAT’S HOW THEY GOT THESE. YOU DIDN’T GET I DIDN’T DO. DID YOU NOT DO THAT? IT LOOKS LIKE WHEN I SHAVED MY
FACE WE GO THERE WE GO. WELL, THAT’S A LITTLE THICKER, A LITTLE THICKER. GET IN THERE ANYWAY, THERE WE GO WE’RE JUST ABOUT OUT
OF TIME. SO YOU USE A VEGETABLE PEELER, YOU MAKE THESE LITTLE THIN ROLLS
OUT OF THE ZUCCHINI, OK? YOU TAKE SOMEBODY CAUGHT THEM
NOW. DO YOU WANT TO GET YOUR HANDS
DIRTY? YEAH, OF COURSE, SURE. OK, HE’S NOT JUST A PRETTY FACE. COME ON NOW. JUST CHECKING. I GOT PRETTY HANDS TOO. OK. YOU’RE NOT GONNA TOUCH THE. YOU’RE GONNA USE A SPOON, OK, OK. SO THIS IS RICOTTA THAT WE’VE
ALREADY DRAINED. YOU CAN ADD PARMESAN CHEESE I’D
BE HAPPY AND ORE ALL OF IT GO. LET’S GO. OK. I LIKE MY CHEESE. LET’S GO. OK. THEN WE’RE GONNA ADD SPINACH AND
EGG AND PROSCIUTTO. SO YOU’RE BASICALLY I’M JUST
DUMPING THINGS FOR YOU, CORRECT? OK, IT’S MY PLEASURE. YES, YOU’RE WELCOME. I’M MAKING IT EASY. OK, SO FOR YOU, YOU LEAVE OUT THE PROSCIUTTO, MIX IT ALL TOGETHER, AMERICA, AMERICA. THERE WE GO, AND THEN IT LOOKS LIKE THIS AND
NOW WE’RE LIKE, OK, OH GREAT, DIDN’T I DO A GOOD JOB? THANK YOU. YEAH, YOU DID A REALLY GREAT JOB. TRY IT. GO AHEAD, OK, BUT WAIT, I WANT, I WANT YOU TO TRY TO DO THIS. OK. OH NO, I WAS MAKING FUN OF CRAIG, AND NOW YOU’RE MAKING ME DO IT. OH, THIS IS GOOD. BUT WAIT, I’M NOT GONNA MAKE YOU DO IT. GO. YOU CAN ON ONE END, ON ONE END, AND THEN ROLL IT AND IT’S A
LITTLE BIT BECAUSE THERE’S UKEMIA SO THEN ROLL IT LIKE A
LITTLE JELLY ROLL, ROLL, ROLL, ROLL IT, AND IT’S OK IF IT’S NOT A
PERFECT WITH THE FAMILY, YEAH, AND THEN YOU PUT IT RIGHT IN
HERE. BE HAPPY TO. SO WE PUT A BIT OF SAUCE ON THE
BOTTOM, YEAH, WE PUT A LITTLE BIT OF MARNARA
ON THE BOTTOM. THAT’S MINE. DON’T STEAL MINE AND THEN YOU
PUT THEM ALL AND YOU WANNA GIVE
THEM A LITTLE ROOM, YOU GUYS DON’T, DON’T BUMP THEM UP AGAINST EACH
OTHER BECAUSE ZUCCHINI HAS A LOT OF
WATER, SO WHEN YOU PUT IT IN THE OVEN, IT GETS TOO WET. SO YOU WANT TO LEAVE SOME SPACE. SO KIND OF LIKE THIS, AS YOU CAN SEE, YOU PUT ANOTHER CUP OF SAUCE
OVER THE TOP LIKE THIS. OH MY GOD, OK, JUST LIKE THAT, ANOTHER CUP OR SO OF PRE-MADE. UM, JARRED MARRA, THIS IS AMAZING AND A LITTLE BIT
OF, YEAH, LOOK, AND A LITTLE MOZZARELLA RIGHT ON
TOP AND IT’S DIFFERENT. YOU OK? I’M GOOD. I JUST, IT WAS THE BAD CHET THAT DID IT
TO ME. THIS IS THE PROSCIUTTO. OH YEAH, THANK YOU. OK, SO THAT’S EASY ENOUGH. 450 CAN’T BEAT IT. 20 MINUTES. 20 MINUTES. I WANNA MAKE SURE WE GET TO THE
OOEY GOOEY CHOCOLATE CAKE. OH YES, SURE. OK, SO BUTTER AND SUGAR IN HERE. I’M GONNA EAT THE COOKIES. NOW THEY DIDN’T LEAVE ANY HOLE
FOR YOU TO SEE. AMARETTI. THEY’RE ALMOND COOKIES IN ITALY. WE HAVE THEM WITH COFFEE WITH
BREAKFAST, AND WE GRIND THEM UP. OH, YOU KNOW THEM. I’VE GOT ITALIAN WIFE. OH WELL, YOU DIDN’T TELL ME THAT EARLIER. OK, EXACTLY. SO YOU CAN BUY THESE MANY MANY DIFFERENT PLACES, UM, AS WELL AS MY E-COMMERCE SITE, JAY.COM, BUT YOU JUST LEARNED ABOUT. I DID. OK, SO THEN YOU ADD THE COOKIES AND
THE MONDS RIGHT IN HERE. I TOLD YOU IN VEGAS FACES
EVERYWHERE. ANYWAY, SHE’S LIKE LOOKING OVER ME WHEN
I WAS IN VEGAS. GO WATCHING OVER YOU. A LITTLE LEMON ZEST AND 4 EGGS. OK, THERE WE GO. OK. A LOT OF EGGS TODAY. I LOVE EGGS. WHAT IS CHOCOLATE COMING? EGGS, EGGS RIGHT NOW. YOU WANNA DO IT? WHY NOT? BECAUSE I’M NOT GOOD AT THESE
THINGS. OF COURSE YOU ARE. JUST, YEAH, MELTED CHOCOLATE RIGHT IN THAT
BECAUSE THAT IS HOW YOU POUR
CHOCOLATE. LOOK, YOU PULSE IT ALL TOGETHER. THIS IS WHAT IT LOOKS LIKE, RIGHT, AND YOU POUR. YEAH, CRAIG, I DIDN’T DO THAT. SO ANYWAY, IT’S SAT FOR A MINUTE, SO IT’S MORE LIKE MOUSSE NOW, UM, BUT YOU PUT IT IN A SPRINGFORM
PAN AND WHAT I LOVE ABOUT THESE SPRINGFORM PANS IS YOU CAN
CLICK THEM OPEN AFTER YOU BAKE. SO IT’S REALLY I COULD NEVER
FIGURE THOSE THINGS OUT AND THEN
YOU JUST PUT IT IN HERE AND YOU BAKE IT
AT 3:50 FOR 35 MINUTES. YOU ALWAYS MAKE IT LOOK SO EASY. ALL RIGHT, HERE WE GO. WELL, IT IS IF ALL THE WORK’S DONE, BUT ANYHOW AND THEN CRAIG, WHY DON’T YOU ADD A LITTLE BIT
MORE COCOA POWDER ON TOP. SHE JUST AS A FINISHING AND THEN A LITTLE BIT OF ORANGE
ZEST OVER. LOOK AT THAT. YOU’VE LEARNED THAT THE TAP TAP
TAP TAP. IT’S NICE AND LIGHT THAT WAY, OK? AND THEN A LITTLE ORANGE ZEST ON
TOP. THIS IS DELIGHTFUL. AND THEN A LITTLE WHIPPED CREAM, GLUTEN FREE, GLUTEN FREE. I THINK IT’S GREAT AND IT’S A GREAT WAY TO USE
THESE COOKIES. THESE ARE WHICH I JUST LOVE. HOW IS IT YOU NEVER RUN OUT OF
RECIPES? LIKE I MEAN, IT’S JUST YOU’RE JUST ENDLESS. BECAUSE THAT’S WHAT I DO, AND NOW I’M TRAVELING TO ITALY
TO GET BECAUSE SHE’S GOT A WEBSITE YOU CAN GO ON HER
WEBSITE, YOU KNOW WHAT OTHER WEBSITE YOU
GO TO GET HER RECIPES.COM/. CHEESY. OK, THOSE ARE MY THREE FAVORITE
SEATS, WHICH IS EXACTLY WHAT WE’RE
LOOKING FOR IN FALL AND OUR FRIEND CHEF ALEX GUANELLI IS
HERE TO MAKE IT HAPPEN. I LIKE HOW DO YOU HOW DO YOU SAY
IT? I JUST SAY GUARNA SHELLY. MY FATHER WOULD SAY GUANAKELI, AND I JUST SAY I SAID SHE. SHE’S THE CO-HOST OF FOOD
NETWORK’S THE KITCHEN, AND THEY’VE GOT A SPECIAL
FRIENDSGIVING EPISODE AIRING
THIS WEEK. YOU HAVE SUCH A GREAT CREW ON THAT SHOW, BY THE WAY, RIGHT? ARE YOU SO HAPPY? I CANNOT STOP LAUGHING. LITERALLY THE DIRECTOR’S LIKE, PLEASE STOP. I CAN’T GET THE SHOT. WHAT IS THAT? I, I, IT’S LIKE BEING IN A KITCHEN
WITH A DIFFERENT TYPE OF FAMILY
AND I NEED IT, YOU KNOW, BECAUSE YOU LIKE YOUR OTHER
PEEPS LIKE SOMETIMES MORE THAN
YOUR ACTUAL FAMILY. WE KIND OF FEEL THAT WAY ABOUT
YOU BECAUSE YOU’RE HERE TO COOK
US SOMETHING BY THE WAY, COMFORT FOOD IS OUR FAVORITE PIE
WHO HAS ONLY BEEN EATING SHEPHERD’S PIE FOR
THE LAST 3 DAYS, SO THIS IS. PERFECT. I HEARD THAT. I HEARD THAT ABOUT YOU. NOW THIS IS CLASSICALLY MADE
WITH LAMB. IT’S MADE WITH LAMB AND POTATOES
ON TOP, BUT WE’RE DOING IT WITH POTATOES
AND BEEF BECAUSE WHY NOT WHAT
I’M SAYING YOU COULD DO IT WITH CHICKEN OR YOU
COULD GO VEGAN AND MAKE WELL SHE
IS, SHE IS VEGAN, BUT SHE CAN HAVE THE POTATOES. YES, SO WE JUST ATE BROCCOLI FOR ONE
DAY. WHAT ABOUT LAST NIGHT? DID YOU HAVE ANY MEAT? DID YOU HAVE MEAT LAST NIGHT? I LOVE IT. ARE YOU TWO ON THE PHONE. LIKE, WHAT DID YOU JUST EAT? SO, SO LET’S MAKE SOMETHING. LET’S MAKE SOMETHING THAT YOU
CAN’T EAT AND THEN WE’LL TALK
ABOUT HOW YOU’LL EAT IT. SHE CAN EAT THROUGH THE
POTATOES. OK, PERFECT. SO LET’S START WITH POTATOES, POTATOES IN WATER, SALT, AND THEN WHEN THEY’RE, WOULD YOU LIKE ME TO DO THIS? YEAH, GET IN THERE, OK? AND THEN, YEAH, AND THEN WE RICE THEM ONCE
THEY’RE RICE YOU DRAIN THE RICE AND YOU CAN OVERCOOK
POTATOES FOR MASH. YOU DON’T WANT TO GET SUPER
MUSHY, JUST TENDER. LOOK AT THIS. LET’S SEE. SATISFYING WHEN IT SQUEEZES AND
IT MATCHES YOUR OUTFIT. I MEAN THIS IS JUST ALL IN ONE
AND LOOK AT THAT, LOOK AT THAT RICE JOB 12 OUT OF
10. THAT’S COOL THAT’S SATISFYING MY
GOD I’VE NEVER SEEN ONE THIS BIG AND YOU COULD RICE
FOR CHRISTMAS AND YOU COULD RICE ANY
VEGETABLES LIKE THIS. SO THEN WE MOVE ON ONCE WE’RE
EXCITED ABOUT THE RISER. WE JUST, WE JUST DID AN INFOMERCIAL FOR
OUR RISER, OK, SO HERE’S THE POTATOES. YES, I FEEL LIKE WE’RE AT A
SLEEPOVER. IT’S MILK, SOUR CREAM, BUTTER, POTATOES MIX. NOW YOU COULD SUB IN COCONUT
MILK. OH, WE’LL DO THAT AND COCONUT OIL
AND YOU COULD DO A MASHED
POTATO. ACTUALLY IT’S SO FUNNY THAT YOU
BROUGHT THIS. DO YOU KNOW HER OBSESSION WITH
ANYTHING COCONUT? NO, I DIDN’T. I GENUINELY LIKE TO PUT THIS ON
HER SKIN. ALRIGHT, LET’S CONTINUE. SO NOW WE’VE GOT TO MAKE THE
REST OF THE PIE. I LOVE THIS. SO OVER HERE. YEAH, RIGHT, THIS IS WHERE WE COOKED THE
BEEF, TOOK IT OUT. YOU CAN ADD ALL THOSE
VEGETABLES, AND THIS IS THE BASE OF THE
SHEPHERD’S PIE. LOOK, THIS IS ACTUALLY WHERE THE TWO
WORLDS MEET. YOU’RE DOING THE MASH SMELL THAT
ROSEMARY. IT’S FRESH THYME THROWN IN THERE
AND WE JUST LET THAT KIND OF CRACKLE AND FRY
AND SOFTEN. WE GET A LITTLE SALT IN THERE. I MEAN WHAT THIS LOOKS LIKE, LOOK WHAT’S HAPPENING. MIX IT IN THERE WITH THE. STOCK AND A LITTLE RED WINE
VINEGAR FOR A LITTLE ACIDITY. IS THIS WHY YOU RICE THIS
BECAUSE IT MAKES IT SO SMOOTH EXACTLY AND THEN YOU
DON’T GET THE LUMPS COOKED PEAS, YEAH THEY’RE, THEY’RE FROZEN. WE’RE GOING FROZEN, SO I JUST LEAVE THEM. I PUT THEM IN FROZEN. YEAH, WELL, YOU DEFROST AND DRAIN AND THROW
THEM IN STOCK, LITTLE RED WINE VINEGAR, AND THESE ARE THE TWO HALVES OF
THIS LOOK AT THIS. I’M DOING NOTHING. BY THE WAY, I’M GONNA LEAVE BECAUSE YOU HAVE
THIS, SO NOW YOU MIX ALL THIS UP AND
THEN WHAT? AND THEN WE COME OVER HERE AND HERE’S YOUR MIX THAT YOU
JUST MADE A LAYER OF MASH WITH
CHEESE ON THE BOTTOM, THE MEAT ON THE TOP RIGHT ON TOP, LIKE A LITTLE MASHED POTATO AND
CHEESE SANDWICH AND THEN YOU
TAKE MORE MASH AND ALL THE MASH AND CHEESE GOES ON TOP
AND THAT’S OUR LITTLE LIKE
MASHED POTATO SANDWICH. AND BY THE WAY, IN MY HOUSE GROWING UP, LASAGNA WAS AN APPETIZER FOR
THANKSGIVING JUST TO GIVE YOU
SOME IDEA? OH WAIT, I MIGHT TRY THAT THIS YEAR. WHAT ARE YOU DOING FOR
THANKSGIVING? I ALWAYS COOK A TON OF STUFF, BUT IF YOU NEED A BREAK FROM
LEFTOVERS, A COMFORT MEAL LIKE THIS IN THE
FREEZER THAT YOU INTRODUCE IN BETWEEN ALL YOUR THANKSGIVING
LEFTOVERS CAN KIND OF BE LIKE, ALEX, WE LIKE YOUR PORTION SIZE. YEAH, THAT’S FOR ONE BY THE POOL. IN YOUR BIKINI. I LOVE THIS. OK, THERE YOU GO, RIGHT, AND THERE WE HAVE IT. OH MY GOD, I KNOW. AND THEN YOU BROIL THAT IN THE
OVEN MASHED POTATOES I LOVE
MASHED POTATOES. I LOVE THEM. THAT’S WHAT’S THE SAME. AND IF YOU WANT TO GET THIS
RECIPE, WHICH YOU SHOULD, ALL YOU HAVE TO DO IS GO TO
TODAY. THAT’S LIKE CHEMICAL. THAT’S LIKE A CHEMICAL HIGH
RIGHT NOW ON THAT. OK, IT’S STILL PRETTY EARLY IN THE
SCHOOL YEAR, BUT YOU MAY ALREADY BE RUNNING
OUT OF LUNCH IDEAS FOR YOUR
KIDS. I HAVE NO FEAR. WINNIE HAYES IS HERE. THE ATLANTA MOM HAS NEARLY
300,000 LOYAL INSTAGRAM
FOLLOWERS CHECKING OUT HER CUTE FUN LUNCH BOX IDEAS
AND RECIPES, AND TODAY SHE’S GONNA SHARE THEM
WITH US. I MEAN THIS LOOKS A LITTLE
INTIMIDATING FOR SOME OF US, YEAH, YEAH, SO WE’RE KICKING OFF A SOUP
SEASON WITH SOME CHICKEN POT PIE
SOUP, CHICKEN POT PIE SOUP AND YOU PUT
THIS IN. THEIR LIKE LUNCH BOX YOU MAKE IT
FOR DINNER. YOU MAKE IT FOR DINNER. OH, THIS IS THEIR DINNER, WE’LL MAKE THEIR DINNER WE’LL
MAKE, YOU KNOW. SO HERE WE HAVE SOME OIL AND
BUTTER. WE USE A COMBINATION OF OIL AND
BUTTER SO THAT THE BUTTER
DOESN’T BURN, AND WE’RE GOING TO ADD THAT WHAT
KEEPS THE BUTTER FROM BURNING. YES, SO HERE WE HAVE CARROTS, CELERY, AND YES, CHOP IT ALL UP, IT SO THAT THEY KIND OF HIDE IT, RIGHT? EXACTLY, YEAH, OK, JUST GREAT FLAVOR, RIGHT, AND NOW WE’RE GOING TO ADD. SOME GARLIC, LOTS OF GARLIC MINCED GARLIC WE
LOVE GARLIC AROUND HERE AND IT’S ALSO GOOD FOR KIDS
RIGHT? AND IT MAKES IT TASTY. I ADD A LITTLE, YOU KNOW, DON’T BE SHY WITH THE SALT AND
PEPPER LIKE SPICY OR YOU ADDING
DINNER. WE OF COURSE WE’RE GONNA MAKE A
WELL IN THE MIDDLE AND MELT THE
BUTTER. NO, YOU’RE FINE, YEAH, SO WE’RE BASICALLY MAKING A ROUX
AND NOW WE’RE GOING TO ADD THE
FLOUR. SO YOU THINK WE’RE ALL IN ONE
POT, ALL IN ONE POT. WE CAN’T, WE DON’T LIKE, UM, WASHING DISHES AROUND HERE, SO. ALRIGHT, SO ONCE YOU, UM, ADD THE FLOUR IN HERE, YOU’RE GONNA COOK IT DOWN A
LITTLE BIT AND THEN HERE WE HAVE
MILK AND BROTH. WHAT KIND OF IT’S MILK AND BROTH
AND TOGETHER, YEAH. WHAT KIND OF MILK DO YOU USE? WHOLE MILK, YEAH, WHOLE MILK, BUT YOU CAN USE PRETTY MUCH
WHATEVER MILK THAT YOU WANT
50/50, YES, 50/50, JUST ABOUT. AND WE COOK THE CHICKEN IN THERE
TO GIVE IT MORE FLAVOR ACTUALLY SO CHICKEN
PIECES ARE THERE AND NOW WE’RE
GOING TO ADD SOME RUSSET POTATOES AND
IF YOU LIKE SWEET POTATOES ADD SWEET POTATOES IN THERE AND
THEN WHAT ABOUT SOME THYME. ARE THESE FROZEN PEAS? THEY ARE FROZEN PEAS. NOT YET. WE’RE GONNA DICE UP THE CHICKEN. HERE WE’RE GONNA JUST DO A
LITTLE QUICK DICE HERE JUST BITE
SIZE PIECES, YEAH, AND THEN WE’RE GOING TO ADD THIS
CHICKEN INTO THE POT ALONG WITH THE SWEET PEAS, SO YOU ADD THE PEAS AT THE VERY
END, YEAH, JUST TO WARM IT THROUGH, OK, GIVE IT A QUICK STIR BECAUSE IF
IT’S FROZEN, AND THIS MAY SOUND SILLY, BUT IF IT’S FROZEN PEAS, THEY’VE ALREADY BEEN COOKED. EXACTLY. WE JUST NEED TO WARM IT THROUGH. AND THEN WE’RE GONNA REMOVE THE
THYME, UH, WHEN YOU GET READY TO EAT IT. LOOK WHAT SHE DID. SHE PUTS. YOU PUT IT IN A THERMOS, DOES IT STAY WARM ALL DAY? YES FOR ABOUT 4 TO 6 HOURS. YES. OH MY GOD, THIS IS SO YUMMY. YES, I’M SO GLAD YOU LOVE. OK, LET’S GO BACK AND MAKE THE OTHER
FRIED LUNCH. SO HERE WE ARE GOING TO MAKE
SOME TURKEY AND CHEESE
PINWHEELS. HERE WE HAVE SOME ROOM
TEMPERATURE CREAM CHEESE, A LITTLE UP IN MAYO. OH, YOU COMBINE THEM TOGETHER. AND HERE WE HAVE SOME GARLIC
POWDER, ONION POWDER, SALT AND PEPPER MIX ALL THAT IN. ALL RIGHT, GOOD ENOUGH, YEAH. IT ALL IN TOGETHER MUSH IT ALL
TOGETHER HERE WE HAVE IT RIGHT
HERE AND NOW WE’RE JUST GOING TO
BUILD OUR LITTLE TORTILLAS HERE
IN THE MIDDLE, OK, SO WE’RE GONNA JUST SPREAD A
LITTLE BIT. DON’T GO ALL THE WAY TO THE END
WHERE YOU PUT IT IN THE MIDDLE, JUST STRAIGHT UP IN THE MIDDLE. OH, AND IF YOUR KIDS JUST LIKE CREAM
CHEESE, YOU COULD JUST KEEP IT WHATEVER
THE CHEESE, WHATEVER THEY LIKE. AND NOW WE’RE GOING TO ADD A
LITTLE BIT OF TURKEY, AND IF YOU DON’T LIKE TURKEY, YOU CAN EAT. OH, I LEFT MINE ROLLED, BUT I DO WHAT YOU DO, WHATEVER. IT WORKS OUT. A LITTLE BIT OF CHEESE AND SPINACH, YES, AND SPINACH OR IF YOU CAN USE
ANY TYPE OF GREENS THAT YOU
LIKE, ANY TYPE OF CHEESE THAT YOU
LIKE, AND WE’RE JUST GONNA ROLL IT UP
SUPER TIGHTLY LIKE TIGHT. YES, DO IT TIGHTLY, JUST LIKE THAT. AND THEN HOW DO YOU MAKE IT SO
IT DOESN’T ALL COME UNROLLED? YOU HOLD IT TIGHT AND THEN YOU
CUT IT AND THEN YOU JUST, AND WE’RE GONNA CUT IT RIGHT YOU
PUT THEM RIGHT THERE. THAT’S GOOD. SO YOU CAN CUT IT INTO LIKE THIS
LITTLE PINWHEEL ROLLS OR YOU CAN
JUST CUT IT IN HALF. I SHOW YOU. JUST CUT IT IN HALF. LOOK AT THAT. OH, AND THEN PUT THE TWOS IN SO CUTE
AND LOOK I CAN’T HANDLE YOUR
LUNCHBOX. I’M SORRY. WHAT’S GOING ON HERE? SO HERE WE HAVE SOME CRACKERS. WE HAVE SOME GRAPES AND CHEESE, CUCUMBER, STRAWBERRIES, AND OF COURSE THE PINWHEELS AND
YOU KNOW YOU NEED A LITTLE BIT
OF CHOCOLATE. SO YOU PUT A LITTLE SWEETENING
FOR YOUR KIDS A LITTLE BIT OF
SWEETNESS. THAT IS DELICIOUS. I WANT IT. THANK YOU, THANK YOU, THANK YOU FOR HAVING ME. AND WE ARE BACK WITH TODAY’S
FOOD AND THE WONDERFUL VALERIE
BERTINELLI. THAT’S RIGHT. SHE HAS BEEN COMING INTO OUR
HOMES FOR YEARS, ONE WAY OR ANOTHER GET RID OF
ME. SHE WON 2 GOLDEN GLOBES FOR HER
ROLE ON ONE DAY AT A TIME. WHO COULD FORGET THAT? SHE MADE US LAUGH OUT LOUD AND
HOT IN CLEVELAND TOO. NOW VALERIE, YOU HOST LIKE 1000 COOKING SHOWS
AND SHOWS. ONLY 2. FOOD NETWORK, THEY’RE SO GOOD. FAMILY FOOD SHOWDOWN’S AWESOME
TOO. THIS MORNING YOU’RE GONNA GIVE
US A CHICKEN DISH, BUT IT’S THE RIGHT WEATHER FOR A
CHICKEN DISH, I THINK, ESPECIALLY A CHICKEN BAKE. I WISH PEOPLE COULD SMELL HOW
GOOD IT SMELLS AND SMELLS GOOD. WHERE DOES YOUR LOVE OF COOKING
COME FROM BEFORE ACTING? OH YEAH, YOU’VE BEEN ACTING YOUR WHOLE
LIFE. I’VE BEEN I’VE BEEN COOKING
LONGER THAN I’VE BEEN ACTING
ACTUALLY. I’VE BEEN ACTING SINCE I WAS 12
AND. BEEN COOKING SINCE I WAS A
LITTLE. WHY WAS IT IN YOUR FAMILY OR? YEAH, MY NANNY, MY MOTHER, AND THEN I FIND OUT MY GREAT
GRANDMOTHER WAS ACTUAL WAS AN
ACTUAL CHEF IN SAN REMO, SO I, IT’S IN MY BLOOD. IT’S MEANT TO BE. SO I’M GONNA SHOW YOU THIS DISH
BECAUSE IT’S REALLY SUPER DELICIOUS AND IT’S REALLY GREAT
FOR THIS TIME OF YEAR. THERE’S A LOT OF INGREDIENTS
THERE’S A LOT OF INGREDIENTS, SO I WOULD SUGGEST MAKING A LOT
OF IT BECAUSE I THINK A GREAT HOME TIP IS WHEN YOU’RE COOKING
AND YOU’RE GOING THROUGH ALL THE
TROUBLE ANYWAY, JUST MAKE MORE AND YOU HAVE
LEFTOVERS. I’M ONE OF THOSE FANS OF
LEFTOVERS. SO I GOT A LITTLE OLIVE OIL IN
HERE. HERE’S A GREAT LITTLE TRICK TOO. WHEN YOU’RE GONNA MARINATE ANY
KIND OF MEAT, GET A BAGGIE OUT AND GET IT IN A BOWL, AND IT’S GONNA HOLD EVERYTHING
IN THERE FOR YOU. I HAVE SOME WHITE WINE. YOU WANT? I KNOW I PARTAKING. I’LL LEAVE YOU A LITTLE. WHAT IS THAT? BREASTS OR THESE ARE CHICKEN
THIGHS AND I REALLY LOVE. I YOU CAN ABSOLUTELY DO BREASTS
IF YOU WANT, BUT I’M TELLING YOU, DON’T BE AFRAID OF A CHICKEN
THIGH. IT’S SO TASTY. IT’S GOT SO MUCH MORE FLAVOR
THAN A BREAST. I MEAN THERE ARE SOME BREAST MEN
OUT THERE, BUT I’M, I HAPPEN TO BE A THIGH GIRL. I HAVE SOME FRESH THYME. I’VE GOT FRESH ONION WHITE MATTER WHAT
KIND OF WHITE WINE YOU USE? YES, USE WHITE WINE. WELL, YOU CAN USE SALVER, YOU CAN USE CABERNET DEPENDING, BUT I DO SUGGEST ANY WINE. NO, USE THE GOOD STUFF. I WANNA DRINK. NO, YOU’RE GONNA DRINK THE GOOD
STUFF AND YOU’RE GONNA PUT IT BECAUSE YOU’RE GONNA TASTE IT
IN YOUR MEAL. YOU ALWAYS WANT THE GOOD STUFF
IN EVERYTHING. HOW LONG ARE YOU GONNA MARINATE
THIS? I’M GONNA MARINATE THIS FOR
ABOUT 2 HOURS. THIS IS NOT A BRINE, RIGHT? THIS IS A MARINADE. NO, WELL, THERE IS SOME LEMON JUICE IN
HERE. THAT’LL HELP. SO THAT’S GONNA BE THAT’S WHY
YOU DON’T WANT TO MARINATE IT MORE FROM THE RED
PEPPER FLAKES, RED PEPPER FLAKES, YOU KNOW WHAT, YOU GUYS, I’M GOING THROUGH THIS REALLY
QUICKLY, BUT YOU CAN GO ONLINE AND. YES, YOU, YOU GUYS WILL HAVE THE RECIPES
THEY GRAPHICS, SO HOPEFULLY THEY’RE DOING. SO NOW YOU JUST MASSAGE YOUR
CHICKEN BREASTS OR YOUR THIGHS. THESE ARE THIGHS, SO MASSAGE THIGHS OR BREASTS, WHATEVER THE TEST, RIGHT? YOU’RE ALREADY EATING IT. I LOVE IT. LET’S GET ON. HOW LONG I MARINATE? YOU’RE GONNA MARINATE THAT 2
HOURS, NO MORE THAN 2 OR 3 HOURS. HERE’S A LEAK. NOW WHAT YOU WANNA DO WITH LEEKS
BECAUSE THEY CAN GET REALLY UM. I’M NOT GONNA SAY DIRTY, BUT THEY DO GET A LOT, THEY DO GET A LOT OF SAND IN
THEM, SO YOU WANNA, YOU WANNA GET THEM IN SOME COLD
WATER AND LET THEM COME APART AND THEN ONCE THEY’VE BEEN IN
THE COLD WATER FOR A WHILE, YOU GOT YOUR LEEKS RIGHT HERE, THEN YOU ADD SOME POTATOES, LITTLE ONES AND THEN YOU ADD
SOME OF YOUR RED ONION RIGHT
OVER AND THEN MORE OLIVE OIL AND THEN
YOU GET THIS INTO THE OVEN AT
ABOUT 4:25 FOR IT’LL STAY ON. SO YOU GET THAT IN THE OVEN YOU
WANT THESE NICE AND FORK TENDER, YES, OK, SO WHILE THAT’S HAPPENING, YOU’RE GONNA BRING YOUR CHICKEN
OUT AND YOU’RE GOING TO LET IT COME TO ROOM
TEMPERATURE, BUT YOU WANT TO GET ALL OF THOSE
BEAUTIFUL JUICES THAT YOU JUST MADE YOU STRAINED IT BECAUSE
YOU’RE GONNA MAKE THAT INTO YOUR
SAUCE, OK, BUT YOU WANNA KEEP IT. I WOULD’VE THROWN THAT OUT
BECAUSE IT WAS IN RAW CHICKEN. I WOULD HAVE KNOWN THAT YOU’RE
GONNA COOK IT, SO IT’S GONNA BE OK. SO YOU’RE VERY RIGHT. YOU DON’T WANNA EVER EAT
SOMETHING WITH THAT’S BEEN ON
RAW CHICKEN WITHOUT COOKING IT OFF. YOU GOTTA COOK IT OFF, AND YOU WANNA SAVE THESE REALLY
YUMMY BITS TOO. AND THEN ONCE YOU DO, YOU’RE GONNA SALT AND PEPPER
THESE GUYS. I’M NOT GONNA GET TO THAT. I DON’T AND YOU WANNA SAUTE
THESE. OH, I DIDN’T PUT IT UP HIGH ENOUGH. THAT’S RIGHT, BUT THAT’LL BE YOU WANT THAT
SIZZLING AND YOU WANT TO REALLY GET 2 OR 3 MINUTES ON
EACH SIDE. YOU DON’T HAVE TO WORRY ABOUT
COOKING IT ALL THE WAY THROUGH BECAUSE YOU’RE THAT’S GONNA GO
BACK IN THE OVEN OFF AND YOU’RE GONNA BAKE IT ALL
OFF AGAIN, A LOT OF STEPS HERE. THERE’S A LOT OF STEPS, BUT I’M, IT’S SO WORTH IT BECAUSE WHEN
YOU PUT ALL THAT INTO IT, YOU CAN REALLY TASTE IT. THERE’S BREAD CRUMBS AT THE END
THERE’S ARE BREAD CRUMBS AT THE
END, SO ALL THESE. WELL, YOU, YOU SAUTE THEM WITH SOME BUTTER AND YOU GET THEM NICE AND CRISPY AND THEN YOU, YOU WANNA THEN GET SOME MUSTARD OVER THESE GUYS, PUT THE BREAD CRUMBS BACK ON AND
BY THE END YOU’RE GONNA HAVE
THIS BEAUTIFUL DISH. OH MY GOSH, AND IT’S SUPER DELICIOUS. IT REALLY IS. IT’S WORTH EVERY CABBAGE BUT I
DO RE CRAZY WHY I FEEL LIKE EVERYBODY ELSE’S
CHICKEN IS BETTER THAN MY
CHICKEN. EVERYWHERE ELSE I GO, REALLY? YES, CHICKEN’S HARD FOR ME. CHICKEN IS. THIS IS SO DELICIOUS. NO, BUT YOU’VE COOKED IT TWICE AND
IT’S DELICIOUS. IT’S CRISPY ON THE OUTSIDE. MINE’S RUBBERY AND CRABBY. VALERIE, THANK YOU SO MUCH. YOU’RE GONNA COME BACK IN THE
4TH HOUR. I’M GONNA COME BACK, SO YOU CAN FIND ALL THESE
RECIPES AT TODAY.COM/. BE SURE TO CHECK OUT THE SERIES
PREMIERE OF FAMILY FOOD
SHOWDOWN. WE’RE SO EXCITED WE’RE GOING TO
TAKE A BIG BITE OUT OF OUR FAVORITE FRUITS
WITH THE ONE, THE ONLY, THE RETURNING MARTHA STEWART. MARTHA STEWART’S FRUIT DESSERTS, AND WE ARE SO EXCITED TO HAVE
YOU HERE IN PERSON. THE RECIPES ARE SO GOOD IN THIS
BOOK, AND I’VE BEEN MAKING EVERY
SINGLE ONE OF THEM, AND THEY’RE DELICIOUS, BUT I WANT TO SHOW YOU HOW TO
MAKE APPLE POT PIES. CAN YOU IMAGINE A RIFF ON THE
CHICKEN POT PIE? I LOVE IT, BUT IT’S SWEET. NOT, RIGHT? CAN I ASK YOU FIRST, HOW’S YOUR LEG? DID YOU LEGS BETTER? YOU HAD A SURGERY, YEAH, MY ACHILLES. YEAH, OK. DON’T EVER HURT YOUR ACHILLES, PLEASE. YES, BUT YOU’RE ALL GOOD. OK, I’M ALL GOOD. SO THE APPLES, YOU NEED 12 TO 13 GORGEOUS
AUTUMNAL APPLES. OK, AND WE’RE USING GRANNY SMITHS
AND ROME’S, UH, PEEL THEM, CUT THEM INTO LIKE 6 PIECES, ADD LEMON JUICE, STOP THE DISCOLORATION AND ADD
FLAVOR. A THIRD OF A CUP OF SUGAR. AND A LITTLE BIT OF SALT, JUST KOSHER SALT, YEAH, KOSHER SALT, 3/4 OF A TEASPOON, AND OLD SPICE, WHICH IT’S A VERY NICE FLAVOR, 1/2 A TEASPOON. YOU CAN STIR THAT UP FOR ME. AND THEN YOU SAUTE HALF OF THEM IN A PAN, ADD 2 TABLESPOONS OF FLOUR. OH YES, 1/3 OF A CUP OF BOURBON. THAT’S GOOD. THAT’S GOOD. YEAH, WELL, YOU A LITTLE BIT MORE WON’T HURT AND YOU COOK THAT UP UNTIL IT THICKENS JUST SLIGHTLY AND THEN ADD THIS, I GUESS IT’S COOKING, YEAH, IT’S COOKING, YEAH, IT’S A LITTLE. SO YOU WANTED TO GET IT LIKE A
THICKENED UP SAUCE IT’LL IT’LL THICKEN UP IN THE
OVEN SORB THAT ULTIMATELY. OH YEAH, ULTIMATELY IT WILL ABSORB IT AND
YOU ADD THAT TO YOUR OTHER
APPLES. THIS IS HALF AND HALF OF THE APPLES. CAN I STOP OFF AND THEN THESE STIR ALL
TOGETHER. OH YUM, SPOON THEM INTO, OH STOP IT. HE JUST ADDED MORE SPOON INTO A
POT PIE DISH. OH, THAT’S CUTE. AND THIS IS ONE SERVING, SO YOU DIDN’T PUT THE PASTRY
UNDER, I KNOW. NO, NO, NO, POT PIES ALWAYS HAVE THE PASTRY
ON. OH, THAT’S RIGHT, THAT’S RIGHT. SO HERE’S A SQUARE OF PUFF
PASTRY JUST LIKE THAT. DID YOU PRE-BUY THAT OR OH YEAH, YEAH, BUT YOU CAN BUY IT. THERE’S VERY GOOD HOME FROZEN
FROZEN PUFF. MAKE A VENT HOLE IN THE TOP OR
TWO AND THAT LIKE THAT AND THEN. EGG WASH, JUST, UH, THE SOFTLY BEATEN EGG, YEAH, THE BEAUTIFUL COLOR, ISN’T IT? UH, THESE ARE FARM EGGS, REALLY, REALLY GREAT. WHY DO THESE THINGS SIT IN
WATER? I SEE WATER SOMETIMES IN THESE. OH NO, NOT HERE, NO, NO, NOT HERE. YOU DON’T WANT TO DO BECAUSE YOU
WANT THIS TO TO PUFF UP AND THE FINISHED
DESSERT WILL LOOK LIKE THAT. HOW LONG IN THE OVEN. TOP WITH 375 FOR ABOUT 40 MINUTES. OK, AND SO DELICIOUS, A REALLY CUTE UH SINGLE SERVING DESSERT. OH MARTHA ACTUALLY MY GOSH, I WOULD NEVER MAKE AWESOME, VERY IMPRESSIVE. I CAN’T EVEN TALK. NOW DO YOU KNOW WHAT THIS IS? DO YOU KNOW WHAT THAT BRANDY
SMITH? I DON’T KNOW WHAT THAT IS. DO YOU KNOW WHAT THAT IS? I’M AFRAID AN APPLE. THIS IS A QUINCE. I HAVE A CROSS BETWEEN AN APPLE
AND A PEAR. OH, OK, BUT IT’S NOT EDIBLE UNCOOKED. IT’S REALLY THEY’RE VERY SOUR, VERY HARD, VERY FIBROUS, SO WE CUT THEM INTO 5 QUINCES, WE CUT THEM, TAKE THE PITS OUT, PEEL THEM, AND POACH THEM IN A WONDERFUL SYRUP OF MAPLE SYRUP. HERE WE GO, 1/2 1 CUP OF MAPLE SYRUP AND ABOUT A QUART OF WATER. WATCH BOURBON IN A VANILLA BEAN, THIS IS YOU HAVE TO SPLIT THE
VANILLA BEAN. IT’S A LITTLE HARD OVER HERE AND
LET THE VANILLA BEAN AND SCRAPE
IT. YOU WANT TO GET ALL THOSE SEEDS
OUT. DO YOU KNOW HOW TO DO THAT? YEAH, THE VANILLA BEANS, AND YOU LEAVE THE THING IN YEAH. THE SEEDS IN AND POACH ALL OF
THESE UNTIL THEY’RE TENDER. LOOK WHAT THEY LOOK AT THE COLOR
THEY. WHY DID YOU TAKE THE SEEDS OUT
AND THEN YOU PUT THEM BACK IN? NO, NO, NO SEEDS. OH, OK. I THOUGHT YOU PUT THEM IN THERE. NO, THE VANILLA BEAN SEEDS. YEAH, THAT’S WHAT I NEED. YEAH. OH NO, BECAUSE THAT’S THE FLAVOR. OK, NOW HERE ARE YOUR COOKED QUINTS. WOW. AND YOU ADD TO THIS COOKED QUINTS, JUST A LITTLE BIT OF THE REDUCED
POACHING LIQUID. AND IS THAT THE ONE, THE LIQUID FROM YOUR POT? YES, OK, AND YOU BOIL IT DOWN AND YOU ADD
2 TEASPOONS OF CORNSTARCH. CORNSTARCH WILL AGAIN THICKEN
THE JUICES SO YOU DON’T HAVE A VERY RUNNY
DESSERT, AND THESE. THAT WOODFORD RESERVE IS GONNA LOVE
YOU. THAT’S A GOOD BOURBON TOO. THAT’S MADE RIGHT DOWN IN
KENTUCKY. I KNOW MY PEOPLE. OK, SO NOW THIS GOES RIGHT INTO YOUR
BAKING DISH, OK. THE ALL THAT WILL THICKEN UP AND THIS IS THE TOPPING WHICH IS
FLOUR, CORNMEAL, AND YOU CAN JUST OH I LOVE THAT
IT’S ALL OVER THE TOP IT’S SORT
OF A CRUMBLE ALL OVER THE TOP LIKE
THIS A QUINCE IN YOUR LIFE YOU
KNOW IT’S. THIS IS A QUINCE CRUMBLE. I DON’T THINK I’VE EVER HAD A
QUINCE, MARTHA. WE’RE HAVING OUR FIRST. HAVE YOU HAD A QUINCE BEFORE? I KNOW YOU. IT’S BEEN A BEST QUINCE HERE
TOO, REALLY BEAUTIFUL, REALLY PUT THIS ALL OVER THE
TOP. AND SPRINKLE YOUR ALMONDS, SLICED ALMONDS ON TOP OF THIS. TODAY.COM/FOOD IS WHERE YOU GO. YES, PICK UP MARTHA’S BOOK. IT’S FANTASTIC. WE RAN OUT OF TIME NUMBER 100. HAVE YOU WRITTEN YOUR TELL ALL
YET? IT’S COMING. OH REALLY? YEAH, OK. IT’LL BE A GOOD ONE MARTHA
CRANBERRY. DON’T FORGET THE CRANBERRY
SKILLET CAKE. THAT LOOKS SO GOOD AND THE
RECIPES ARE ON THE WEBSITE AND FRUIT DESSERTS
IS OUT RIGHT NOW. DELICIOUS. THANK YOU, MARTHA. THANK YOU. JEFFREY ZAKARIAN AND THE APPLES
OF HIS EYES HIS DAUGHTERS, 13 YEAR OLD MADELINE AND
11-YEAR-OLD ANNA, YOU GUYS, THESE YOUNG GIRLS ARE
CO-AUTHORS, CO-AUTHORS OF THEIR FIRST
COOKBOOK CALLED THE FAMILY THAT COOKS TOGETHER. AS YOU WOULD EXPECT, IT’S CHOCK FULL OF DELICIOUS
RECIPES, BUT SINCE IT’S AUTUMN, IT’S APPLE SEASON, SO MANY OF YOU ARE TAKING
WEEKEND TRIPS TO THE ORCHARDS
WITH YOUR FAMILY. WE ARE GONNA LEARN HOW TO MAKE A
FALL FAVORITE. AN APPLE CRUMBLE. HI GUYS. HI EVERYONE. OH MY GOSH, CAN YOU BELIEVE THIS, JEFFREY, THAT YOUR TWO YOUNG GIRLS ARE
AUTHORS AT AGES 13 AND 11? YEAH, I JUST WANT TO SAY THE PICTURE
OF THE COOKBOOK IS PROBABLY LIKE
A YEAR AGO, KIND OF, SO THEY’RE LIKE GROWING EVERY
DAY LIKE APPLES, AND YES, THE APPLE DOESN’T FALL FAR FROM
THE TREE. IT’S INCREDIBLE. I’M I’M BLESSED AND I’M SO PROUD
OF THEM. WELL, MADELEINE AND ANNA, WHAT ARE YOUR FAVORITE THINGS
ABOUT COOKING WITH YOUR DAD? UM, I LOVE FAMILY TIME AND I WOULD
JUST LOVE COOKING WITH YOU
BECAUSE IT’S SO FUN. I JUST LOVE COOKING. DOES HE LET YOU DO THINGS, OR DOES HE KIND OF TAKE OVER AND
SAY, HONEY, LIKE THIS, DO IT LIKE THAT? IT, YEAH, IT’S SORT OF LIKE IF I’M JUST IN
THE KITCHEN, I CAN DO IT, BUT SOMETIMES HE HAS OCD IN THE
KITCHEN. SO ANNA WHAT DO YOU THINK ABOUT
COOKING WITH THE BIG MAN? HE, IT’S REALLY FUN. HE TEACHES ME A LOT OF LIKE NEW
TRICK TRICKS AND LIKE TIPS WITH
EVERYTHING. WELL, OK, SO WE WANT TO HEAR YOU GUYS ARE
MAKING AN APPLE CRUMBLE. DO Y’ALL EVER GO TO THE ORCHARDS
AND PICK APPLES ALL THE TIME. WE LOVE IT AND THERE ARE SO MANY
APPLES OUT THERE, AND TODAY WE ARE GOING TO USE
PORTLANDS TO MAKE AN APPLE
CRUMBLE, AND IT’S VERY SIMPLE. THIS IS A SORT OF A FOOLPROOF
METHOD IF YOU MESS IT UP, THE PEELING. OR WHATEVER IT IS, DON’T WORRY ABOUT IT. SO I’M JUST TAKING A CORTLAND APPLE. I’M GONNA SHOW YOU HOW TO PEEL
IT JUST TOP DOWN LIKE THAT, VERY SIMPLE TOP DOWN AND UM AND IF YOU WANT TO DO THIS AHEAD
OF TIME, WHAT I RECOMMEND IS YOU TAKE A
BOWL OF WATER AND PUT SOME LEMON IN IT AND JUST DROP
THE APPLES IN THAT. THAT WAY IT KEEPS IT FROM
BROWNING. VERY EASY TIP. AND I’M GONNA SHOW YOU THAT. IT DOESN’T MATTER IF I LEAVE A
LITTLE ON, IT’S FINE. ANOTHER TIP I LIKE TO SHOW. HOW TO CORE. NOW A LOT OF PEOPLE TAKE THAT
CORE AND DIG AND ALL THAT. THAT’S WAY TOO MUCH WORK. I JUST PUT IT RIGHT ON TOP END AND GO DOWN
LIKE 3 OR 4 TIMES. YEAH, JUST CUT AROUND IT JUST LIKE THAT AND VOILA, OK, THAT’S DONE. THEN I’M GONNA CUT IT IN SOME
SLICES AND GIVE IT OVER TO MY
GIRLS, AND THEY’RE GOING TO SHOW YOU
THE REST. OK, OK, SO THIS IS LIKE A LITTLE MOVING FACTORY WE GOT GOING ON
HERE. ALL RIGHT. HERE YOU GO PASS THAT DOWN? OK, I THINK THAT’S GOOD. SO I HAVE SOME APPLES HERE AND I
HAVE BUTTERED A BAKING PAN. UM, I’M GONNA ADD SOME CINNAMON, SOME SUGAR, AND YOU’RE JUST GONNA MIX THAT
UP, TRY TO NOT SPILL. AND MADELEINE, COULD YOU USE BROWN SUGAR IF
YOU’D PREFER IT FOR THE CRUMBLE? YES, YOU COULD ABSOLUTELY USE BROWN
SUGAR. OK, GOOD TO KNOW. OK, AND THEN I AM GOING TO POUR IT IN AND I’M
GONNA FILL ABOUT 3/4 OF THE WAY. I, I’M GONNA, I THERE’S, I THINK THAT’S GOOD, YEAH. SO NOW WE’RE GONNA START WITH
OUR CRUMBLE. THIS IS THE TOPPING OF THE APPLE CRUMBLE, SO WE HAVE FLOUR, DRIED OATS, BROWN SUGAR, CINNAMON, SALT, AND THEN THIS BUTTER, YOU WANT TO CHILL YOUR BUTTER
BEFORE SO YOU CAN UM CUT IT INTO SMALL CUBES. SO I’VE ALREADY ADDED EVERYTHING
IN. AND THEN YOU CAN JUST MIX IT
WITH YOUR FINGERS JUST CRUMBLE
THAT UP. YOU HAVE KIDS. THIS WOULD BE GREAT FOR THE
KIDS. YEAH WE COULD DO, BY THE WAY, IT DOES LOOK FOOLPROOF. I MEAN, I’M PRETTY SURPRISED THAT THIS
IS ALL WE, THIS IS ALL WE NEED. OK, NOW WHAT DO YOU DO, GUYS? YOU WANT US TO BE SORT OF LIKE A
STANDING CONSISTENCY IN THESE. BUTTER PEERS ARE REALLY GOOD
THEY ARE. SO WE’RE JUST GONNA LOOKS SO
GOOD. I CANNOT WAIT TO EAT THIS. I LIKE A PIE, THIS TAKES A LOT LESS WORK. JEFFREY, LET’S JUST SETTLE ONE THING. WOULDN’T YOU SAY THAT A CRUMBLE
AND NO NO, DO NOT WAIT, DO NOT, DO NOT TILT THE SCALES. JEFFREY, IS A CRUMBLE THE SAME THING AS A
PIE? I SAID, IS A CRUMBLE RELATED TO. LIKE BROTHERS AND SISTERS, I KNOW, I THINK IT’S ITS OWN. I THINK IT, I THINK IT HAS ITS OWN SORT OF
STRATA BECAUSE WHAT THIS IS IS PRETTY MUCH THE
SAME INGREDIENTS. YOU HAVE FLOUR AND ALL THAT
STUFF. YOU MIGHT HAVE SOME MORE THINGS, BUT THIS IS MUCH SIMPLER. YOU DON’T HAVE TO ROLL IT AND
TOAST IT AND YOU JUST POP IT IN
THE OVEN AND WATCH. THEY’RE GONNA HAND THIS TO ME
AND LIKE IN ABOUT 4 MINUTES
WE’VE DONE IT, RIGHT? SO 350 DEGREES, 1 HOUR, TAKE IT OUT. LET IT COOL A BIT BECAUSE IT’S
GOT TO STOP BUBBLING AND GET ALL
NICE AND PERFECTLY SET, SORT OF LIKE LASAGNA. SO LOOK AT THAT DELICIOUS THAT
IS DEEP AND TRY BECAUSE IT IS APPLE SEASON AND
THE BIG APPLE. SO TELL ME, YOU ADD A LITTLE ICE ADD TO
THAT, MADELEINE, ANNA. YES, YOU COULD ALWAYS DO ADD ANYTHING
YOU’D LIKE TO IT SO GOOD. YOU COULD ADD ICE CREAM. 00, I WISH WE COULD HAVE SOME. THIS IS SAD. THIS IS REAL SAD, Y’ALL. ALL RIGHT, WELL, YOU’VE INSPIRED US. ALL RIGHT, THANK YOU GIRLS. YOU ALL ARE GREAT. WE WISH YOU A LONG, WE CAN’T WAIT TILL YOU CAN COME
TO OUR STUDIO AND TALK ABOUT
YOUR BOOK AND COOK WITH US, AND JEFFREY, YOU CAN COME TOO. THANK YOU. ALL RIGHT, THANKS FOR HAVING US. THANK YOU GOT IT. THANK YOU SO MUCH. HAVE A GREAT DAY. YOU TOO. FOR THIS RECIPE, HEAD TODAY.COM/FOOD. SWEET HOMEMADE DESSERT, AND WE’VE GOT. JUST THE TASTY TREAT GUARANTEED
TO BE A HIT WITH YOUR FAMILY AND
FRIENDS. BY THE WAY, THESE ARE TWO MIDWESTERNERS, ALTHOUGH BARRINGTON HIGH SCHOOL. MY MOM WENT TO HIGH SCHOOL. THAT’S RIGHT. I DID GO BRONCOS. BRONCOS? I THINK THEY ARE. I’M SO GLAD TO KNOW THAT. MEANWHILE, LET’S COOK A CARAMEL APPLE CAKE
FROM OUR FRIEND SHAWNA SE. SHE’S THE AUTHOR OF THE NEW BOOK
MIDWEST MADE BIG BOWL BAKING
FROM THE HEARTLAND. WE HAVE TO ADMIT WE WALKED IN
AND IT LOOKS SO GOOD THAT WE JUMPED TO THE END AND
WE’VE ALREADY EATEN HALF OF IT. SO THAT’S A BIG COMPLIMENT THE
INTRO I’M SURE YOU CAN. HERE BECAUSE THERE WERE STILL
APPLE CAKE SWALLOWING, SO WE STARTED LOTS OF GOODIES TO
SHOW YOU TODAY, BUT WE ARE GONNA WALK THROUGH
THIS CAKE REAL QUICK. OK, THIS CAKE, BECAUSE WE’VE ALREADY EATEN A
LITTLE BIT, IS IS SO DELICIOUS AND IT’S NOT
DRY. WE’VE HAD A WE HAD A POUND CAKE
THIS MORNING THAT DISAPPOINTED
THAT. NOW TELL US HOW WE KEEP IT LIKE
THIS. SHOW US. SO THIS IS A CARAMEL APPLE APPLE
CAKE. NOW APPLE APPLE CAKES APPEARED A
LOT IN MID-CENTURY COOKBOOKS, UM, AND SO THIS BOOK TO ME IS REALLY
A SNAPSHOT FROM HOME. THIS IS A. COMBINATION OF MY FAMILY
RECIPES, RECIPES WITH A LOT OF IMMIGRANT
INFLUENCES WHICH THE MIDWEST, THEY’RE SO DEEPLY EMBEDDED. AND THEN WE HAVE RECIPES LIKE
THIS THAT ARE VINTAGE, BUT I TRIED TO PUT A MODERN
TWIST, MAKE IT A LITTLE LESS SWEETER
AND AMP UP THE FLAVOR. I’M GONNA START YOU ACTUALLY, I’M GONNA SHOW YOU SOMETHING
WITH THESE DRY INGREDIENTS HERE. THIS IS A QUICK TIP TO MEASURE
YOUR FLOUR. SO WE’RE GONNA DO ALL PURPOSE
FLOUR, AND WHAT I LIKE TO DO WHEN I
MEASURE FLOUR IS I SPOON IT
REALLY LIGHTLY INTO THE CUP. AND THE REASON WHY I DO THAT IS
SO YOU DON’T GET TOO MUCH FLOUR
IN YOUR CAKE. BUT THAT IS WHAT MAKES IT DRY, AM I RIGHT? SUPER DRY AND SUPER DENSE. I JUST MADE THAT UP. I HAVE NO IDEA, BUT THAT’S A GOOD THAT’S
CORRECT, JENNA. OK, THAT IS CORRECT. THANK YOU. I’M A GREAT BAKER. AND THEN WE JUST SPOON IT INTO
THE CUP AND LEVEL IT OFF. SO WILLY, IF YOU WANT TO DO ONE MORE HALF
CUP FOR ME, SHOWING WHAT WE’VE JUST LEARNED, HERE WE GO. NOW, CAN I PUT THESE IN THERE AT THE
SAME TIME? CINNAMON, FRESH NUTMEG. I LOVE FRESHLY GRATED NUTMEG, A LITTLE BIT OF BAKING SODA AND
SALT, RIGHT? WE NEED TO. SO IMPORTANT AND THAT WAS A
REALLY BIG PART OF DEVELOPING THESE
RECIPES WAS KIND OF BALANCING
THE SWEETNESS WITH SALT. THAT’S WHAT WE’VE GROWN TO SORT
OF WANT IN OUR DESSERTS, WHICH WASN’T ALWAYS THE CASE
BACK IN THE DAY. OK, SO WE HAVE THE DRY AND NOW WE’RE
GONNA GO CREAMING BUTTER, BROWN SUGAR, LIGHT BROWN SUGAR, AND GRANULATED SUGAR. NO WONDER IT’S SO GOOD. YES, AND YOU WANT TO GET THIS NICE
AND FLUFFY AND THEN INTO THIS REALLY GOOD
VANILLA EXTRACT, PURE VANILLA. HANG ON, HANG ON, EGGS. EGGS ALWAYS FIRST. YEAH, WE’RE GONNA DO EGGS FIRST AND THEN SOME OIL AND THAT GETS BEATEN IN AND THEN
WE’RE GONNA ALTERNATE, SO WE’LL TURN THIS DOWN TO LOW. YOU’LL PUT IN A LITTLE COFFEE, YOU’LL PUT IN SOME DRY
INGREDIENTS IN THE SIDE LIKE
THIS. YES, YOU DO YOU DO THIS? I PUT THE COFFEE INTO THIS
BATTER BECAUSE, WHY DO YOU ALTERNATE? OH, ALTERNATING IT TO KEEP THE CRUMB
TENDER. YOU KNOW HOW YOU’RE TALKING
ABOUT THAT MOIST, TENDER CAKE. THIS IS GONNA HELP YOU KEEP IT
THAT WAY. IT WON’T GET OVER MIXED. OK, SO THE COFFEE IS A GREAT WAY
ALSO TO BALANCE SWEETNESS, BUT IT DOES NOT TASTE LIKE
COFFEE, I PROMISE YOU. NO, IT HAS A LITTLE KICK THOUGH. I LIKE IT. IT DOES. SO ONCE YOU GET YOUR BATTER
DONE, YOU CAN MOVE ON TO PREPPING YOUR
APPLES. I LOVE BAKING WITH HONEY CRISP
APPLES. THEY’RE FIRM AND THEY’RE SWEET
BUT NOT TOO SWEET. I LIKE TO USE A MELON BALLER TO
CORE MY APPLES SO THERE’S NO
WASTE. LOVE IT, RIGHT? IT’S GREAT, BUT I LIKE IT. AND THEN YOU CUT THIS INTO 1/2
INCH PIECES. THIS IS OUR FINISHED BATTER
RIGHT HERE. SO THE APPLES, APPLES WOULD GO INTO THE BATTER. YOU WANT TO FOLD THIS GENTLY IN. I MEAN THIS IS A LOT OF FRUIT, A LOT OF BATTER. IT’S ACTUALLY JUST AS MUCH
BATTER AS IT IS APPLES. AND THEN ONCE THIS IS FOLDED, 9 BY 13, WHICH IS LIKE THE SYMBOL OF
MIDWESTERN HOSPITALITY, 350 DEGREES FOR ABOUT 45
MINUTES. THEN WE’RE GONNA COME TO OUR
GLAZE. YES, AND BY THE WAY, THIS GLAZE Y’ALL IS KILLER. IT’S REALLY GOOD. SO WE HAVE SIMMERED DOWN SOME BUTTER, BROWN SUGAR, A LITTLE BIT OF SALT. SMALLER POT’S IMPORTANT HERE, 1 TO 1.5 QUARTS SO THAT IT
THICKENS. WILL YOU SHOW US HOW WE TOP IT? YES, WE DO HERE AND EAT. WE’RE GONNA GET TO THE BACK
THERE. WE’VE GOT A DOUGHNUT LOAF FOR
YOU AND SCOTCHCHAROS. WHAT IS IT? WHAT IS THAT? SO SCOTCH AROU IS A GREAT
MIDWESTERN DELICACY. IT’S LIKE A CRISPY TREAT, BUT THE GOO IS PEANUT BUTTER AND A LITTLE BIT OF BROWN SUGAR
WITH BITTERSWEET CHOCOLATE ON
TOP. YEAH, WE MIGHT HAVE TO TRY THIS. FIRST OF ALL, THIS IS SO GOOD. APPLE CAKE. OH THANKS SO MUCH. IT’S GOT SO MUCH FRUIT YOU WANT
FRUIT DESSERTS THIS TIME OF
YEAR, BUT THERE’S NOT A LOT OF FRUITS
IN SEASON YET, SO THIS WILL GIVE YOU YOUR
APPLES, WHICH ARE STILL GREAT. AND YEAH, THIS IS LIKE EVERY MIDWESTERN
GIRL’S SLUMBER IS SO GOOD. ALL RIGHT, TO GET ALL THE AND THEN THE
DOUGHNUT LOAF. I’M NOT GOING TO HAVE A BIT OF
THAT LOAF, DON’T YOU WORRY. IF THESE RECIPES, GOTODAY.COM/ FOOD AND CHECK OUT
SHAWNA’S BOOK MIDWEST MADE. HEAD TOTODAY.COM/SHOP. IT’S ONE OF THE BEST THINGS I’VE
EVER EATEN. MY GOSH. IS PEAK APPLE SEASON, FOLKS, 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
HEALTHIFIED 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 GONNA SLICE IT INTO
THIN, I WOULD SAY ABOUT 1/8 OF AN INCH
PIECES. THEY’RE 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. WHOOPS, RIGHT, AND OH MY GOODNESS, HOLD ON A MINUTE. I GOTTA GET ANOTHER PIECE. JOY BAUER IS JUST LIKE US. I KNOW 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 2
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 CAUSE I’M GONNA SHOW YOU HOW TO PUT THE ICING ON
THE CAKE, OR I SHOULD SAY THE ICING ON THE
FRITTER, YEAH. DOES IT COOK WHEN YOU DO IT 2
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 WANNA 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 CORN 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 GONNA MAKE THE DATES MUCH
EASIER TO. BLEND, THEN YOU REMOVE ABOUT 1/2 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 VANILLA EXTRACT, JUST ABOUT 1 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 GONNA 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 LINE YOUR 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 DELIGHTFUL. THANK YOU, JOY. IT IS TIME FOR ANOTHER EDITION
OF COOKING WITH CAL AND THIS TIME WE ARE PUTTING A SWEET
FALL SPIN ON DUMPLINGS. IT’S ANOTHER EDITION OF COOKING WITH CAL. WHAT ARE WE MAKING TODAY? APPLE DUMPLINGS. I ACTUALLY GET THIS RECIPE FROM
THE BETTER HOMES AND GARDENS NEW
COOKBOOK, WHICH IS ACTUALLY QUITE OLD, BUT IT’S STILL DELICIOUS. THERE ARE A LOT OF STEPS, BUT IT’S STILL PRETTY EASY, OK? THERE’S ONLY 3 THINGS. WE NEED THE CARAMEL SAUCE THAT
GOES ON TOP. WE’VE GOT THE APPLES THAT WE’RE
GOING TO FILL WITH THIS LITTLE
FILLING, AND WE’RE GONNA WRAP IT IN
PASTRY DOUGH. SO LET’S GET STARTED. MHM. YEAH. THIS IS A HOT APPLE. THAT’S NICE. YOU SAID THE WATER. I EAT EVERYTHING. POUR IN THE SUGAR. NO, YES, YEAH. AND I’M JUST GONNA DO HALF THE CINNAMON, NOT ALL OF IT. SO I’M GONNA BRING THIS UP TO A
BOIL, AND THIS IS GONNA BE OUR CARAMEL
SAUCE. WE STILL HAVE SOME THINGS TO DO. YOU READY TO MAKE THE FILLING? WHAT DO YOU THINK THOSE ARE? OK, WALNUTS ON THAT. AND WHAT ARE THOSE BACON
RAISINS. I’M GONNA ADD. HONEY, A 1 TABLESPOON OF HONEY. THIS IS GOING TO BE OUR FILLING
FOR THE APPLES. DUMP THE SALT INTO THE FLOUR. YEAH. DO YOU KNOW WHAT THIS IS? WHAT DO YOU THINK IT IS? YOU DON’T KNOW. THIS IS CALLED SHORTENING. YOU WANT TO MAKE THE SHORTENING
LOOK LIKE LITTLE BITS OF PEAS IN
HERE. WHAT HAPPENS IF? IT WOULD TASTE DISGUSTING. PRETTY LIKE PRESS IT DOWN AND
TWIST. THERE YOU GO. PRESS AND TWIST, RES IT HARD. ALL RIGHT, NOW WE’RE GONNA ADD THE HALF AND
HALF. NOW, CAN I? WHAT ARE WE MAKING APPLE
DUMPLINGS, REMEMBER? OH, YUMMY, YEAH. IT’S A DESSERT. IT IS A DESSERT. WHEN IT’S DONE, CAN I EAT ONE OF IT? OF COURSE. AND YOU, IT’S SO GOOD. OH, IT SMELLS LIKE PASTRY. WHAT ARE YOU DOING? UM, CAN WE NOT PUT YOUR FACE IN THE
DOUGH? I’M GLAD IT’S JUST US EATING IT. ALL RIGHT, HERE WE GO WITH OUR DOUGH. OH NO, WE MAKE A HOLE. NO, DON’T MAKE A HOLE. WHY? BECAUSE NO MORE HOLES, NO HOLES. I NEED YOU TO START HERE. OK. AND END ALL THE WAY OVER HERE. NICE. YOU PUT THE APPLE HERE. MM, CAN YOU TAKE A LITTLE BIT OF
THIS? THIS IS OUR HIDING HIDING SPOT. A LITTLE CINNAMON SUGAR. THAT I’M POUR THE SAUCE OVER THE
DUMPLINGS. CAREFULLY. MM, YOU LOVE IT? MMM. SO GOOD. FOR THESE RECIPES AND MORE, HEAD TO TODAY.COM/FOOD. THAT LOOKS AMAZING. WELL, HERE’S THE THING. LET ME JUST FIRST OF ALL, UH, YOUR HUSBAND BRIAN FICHEA, HIS EDITING TOP NOTCH. I’VE NEVER SEEN THIS SEGMENT. WHAT A GREAT IDEA. THAT WAS WONDERFUL. I’VE NEVER SEEN IT. WE’VE BEEN DOING IT FOR MONTHS, BUT YOU’RE NEVER HERE FOR IT, WHICH IS TRUE. OH, MINE HAS BEEN BLOWN. MY MIND HAS BEEN BLOWN. YOU CAN DO IT WITH YOUR KIDS AT
HOME. THAT’S, YEAH, THAT ONE TOOK A LITTLE PATIENCE. I’VE HAD THAT COOKBOOK FOR SO
LONG. IT’S THE 12TH EDITION, THE PINK PLAID 12TH EDITION OF
BETTER HOMES AND GARDENS, NEW COOKBOOK, UM, NOT SO NEW ANYMORE, BUT IT’S FULL OF GOOD RECIPES
DON’T KNOW WHAT IT TASTES LIKE. THAT LOOKS SO GOOD. IT TASTES LIKE AN APPLE PIE. PIE. IT’S LIKE A PIE CRUST WITH YOUR
OWN INDIVIDUAL APPLE IN THE
RAISINS IN THERE TOO. WOULD YOU LIKE ME TO MAKE FOR
YOU? WE SHOULD HIRE THAT COW KID TOO. WE SHOULD. HE SHOULD START DEMANDING SOME
MONEY TOO, RIGHT? YEAH, HE NEEDS A CONTRACT. HE CAN EVEN PUT HIS FACE IN
MINE. I WON’T EVEN MIND. OH YEAH, YOU WOULD. OK, BABY. WELCOME BACK. TIME FOR A HALLOWEEN THEMED
CHEAT DAY FRIDAY. WE’VE GOT TODAY NUTRITION’S JOY
BAUER WITH TWO FESTIVE RECIPES THAT WILL MAKE
YOU SCREAM. HEY GUYS, I’M HERE IN MY QUARANTINE
MAKESHIFT WITCH OUTFIT THAT MY
MOM MADE FOR ME, AND WE ARE MAKING TWO CREEPY
CREATIONS, STARTING WITH DEVILED EYEBALLS, WHICH ARE MY HEALTHIER TAKE ON
DEVILED EGGS. HERE I HAVE HARD BOILED EGGS
THAT I PEELED. I SLICED THEM IN HALF AND I
POPPED OUT THE YOLK. I HAVE TWO BAGS HERE. THIS ONE IS FILLED WITH HUMMUS, AND THIS ONE IS FILLED WITH
GUAC, AND BOTH ARE SUPER. PART HEALTHY SO I’M PUTTING IN
MY HUMMUS AND NOW I’M GONNA PUT IN MY GUAC THAT GIVES IT A NICE GREEN
MONSTER LOOK. NOW WE NEED THE PUPILS. I’VE GOT LITTLE OLIVE SLICES. OLIVES ARE ANOTHER HEART HEALTHY FOOD AND I ALSO HAVE GREEN
OLIVES. IF YOUR KIDS DON’T LIKE OLIVES, YOU COULD ALSO PUT A LITTLE
ROUND CEREAL IN THERE. NOW I LIKE TO PUT IN EITHER A
LITTLE PIMENTO THAT CAME WITH
THE GREEN OLIVES, OR YOU CAN CHOP UP. RED BELL PEPPERS. NOW WE NEED TO MAKE THESE EYES
BLOODSHOT. SO HERE I HAVE SRIRACHA SAUCE. NOW YOU MAY BE THINKING WHAT
HAPPENS IF I WANT THE BLOODSHOT EYES BUT I
DON’T LOVE HEAT. ALL YOU DO IS YOU TAKE SOME
LIGHT MAYONNAISE AND SOME RICH
THICK TOMATO PASTE, NO SUGAR ADDED. YOU GET THAT COLOR THAT YOU WANT
AND GET GOING WITH THOSE
BLOODSHOT LINES BECAUSE WE POPPED OUT THE YOLK
AND NORMALLY THE YOLK IS MIXED
WITH. MAYONNAISE FOR A DEVILED EGG
FILLING. THESE ARE LESS THAN HALF THE CALORIES, BUT BEST PART, THEY ARE FILLED WITH HEART
HEALTHY GOODNESS. THESE EYEBALLS ARE A GREAT
HALLOWEEN APPETIZER. NOW IT’S TIME FOR DESSERT
CARAMEL APPLE MUMMIES. NOW TYPICALLY CARAMEL SAUCES ARE
ALL SUGAR, BUT NOT THIS ONE. I’M ADDING DATES. THEY ARE PACKED WITH
ANTIOXIDANTS AND FIBER AND
VITAMINS AND MINERALS. NEXT ARE SWEETENER, SOME MAPLE SYRUP. A NICE NEUTRAL OIL. THIS IS GRAPE SEED OIL, HEART HEALTHY, UNSATURATED, VANILLA EXTRACT AND MAPLE
EXTRACT AND A LITTLE BIT OF
KOSHER SALT. PUT THE TOP ON HERE. SO HERE WE HAVE OUR APPLE
SLICES, KEEP THE SKIN ON FOR EXTRA
FIBER. THE FIRST THING WE NEED ARE
CHOCOLATE EYES. SO I HAVE DARK CHOCOLATE CHIPS
OR SEMI-SWEET CHOCOLATE CHIPS AND NOW THE
CARAMEL SAUCE AND. WE SHALL START TO MUMMIFY JUST CREATING ZIGZAGS, AND THE COOL PART IS YOUR KIDS
WILL NEVER KNOW THAT THEY’RE
EATING DATES. LOOK AT THESE MOUTH WATERING
MUMMIES AND FOR ALL THE ADULTS WHO ARE LOOKING FOR
SOMETHING BOOZY AND BEWITCHED, HEAD OVER TO INSTAGRAM BECAUSE
I’M GONNA SHOW YOU HOW TO MAKE. THE ULTIMATE WITCHES BREW, AKA APPLE CIDER SANGRIA WISHING
EVERYBODY A HAPPY, SAFE AND HEALTHY HALLOWEEN. SHE MIGHT BE THE FIRST PERSON
WHO’S EVER WISHED ME A HEALTHY
HALLOWEEN. MY GOD, NO ONE HAS EVER SAID THAT
BEFORE.S THINKING, NO, NO, NO, NO ONE EVER SAID THAT EVER. WE THANK YOU, GEORGE, AND YOU CAN FIND THOSE RECIPES
AT TODAY.COM/FOOD. OH I LOVE THAT MUSIC. NOW TO OUR SERIES HACKAWEEN TO
HELP YOU MAKE THE MOST OF THIS
WEEKEND’S FESTIVITIES, AND IF YOU NEED SOME QUICK PARTY
FOOD IDEAS, TIKTOK MAY BE THE PLACE PEOPLE
ARE TURNING FOR INSPIRATION. TIKTOK’S THE SPOT TO GO, BUT INSTEAD OF JUST SCOURING
THOUSANDS OF VIDEOS, HOW ABOUT THIS? OUR FRIEND AND FORMER TODAY FOOD
STYLIST ASHLEY HALL, SHE’S DONE THE WORK FOR YOU. ASHLEY’S ONE OF OUR BRILLIANT
BAKERS, UH, BATTLING IT OUT IN A FRIENDLY
COMPETITION ON NETFLIX’S HIT
SHOW. IT’S. CALLED BAY SQUAT. REMEMBER WHEN YOU WERE JUST HERE
AND NOW YOU’RE HUGE AND FAMOUS
STOP. THANK YOU. AND IT’S SO IT’S CRAZY TO BE
BACK HERE. IT’S FUN. BUT SO THESE ARE ALL FROM
TIKTOK. I LOVE THAT. YEAH, TIKTOK IS A PLACE THAT
EVERYONE’S GOING NOW FOR SOME
QUICK INSPIRATION, EASY TO EXECUTE TREATS, AND TODAY WE HAVE SOME OF THE
MOST POPULAR ONES THAT ARE OUT
THERE ON THE WEB. OK, THIS SKULL LOOKS A LITTLE
INTIMIDATING. IT’S GORGEOUS. BUT THESE ARE SKULL WATCH OUT. LOOK AT THIS LOOK AT THE TIKTOK. YEAH, SO THIS ONE IS MINE. UM IN MY WORLD YOU CAN’T HAVE A
PARTY WITHOUT CAKE AND BECAUSE OF COVID, PEOPLE ARE GEARING MORE TOWARDS
LIKE SINGLE SERVE ITEMS. SO THIS IS A CUPCAKE. I LOVE WATCHING HOW YOU CREATE. I LIKE CAN’T STOP WATCHING IT
TOO. THANK YOU. SO THIS IS A CUPCAKE CAKE. IT’S ACTUALLY A TEAR AWAY CAKE
AND I LIKE, AS I DO EVERYTHING, I GO A LITTLE EXTRA WITH IT YOU
DID. WANT A LITTLE EXTRA HERE, BUT YOU CAN REALLY PUT IT IN ANY
DESIGN YOU WANT EVEN IF YOU WANT TO DO A SIMPLE SHEET
LIKE A PUMPKIN PUMPKIN. SO ALL YOU DID WAS YOU PUT DOWN
A BUNCH OF MINI CUPCAKES AND THEN PUT A WHOLE BUNCH OF ICING
OVER IT AND THE DECORATION YEAH
AND AND LIKE WE COULD DO A LITTLE
CARD, YEAH, EXACTLY, JUST GET A FEW DIFFERENT COLORS
OF FROSTING AND UM A VARIETY OF
PIPING TIPS AND JUST HAVE FUN WITH IT. YOU DON’T HAVE TO GO ELABORATE
THIS. LOOK AT YOU GUYS YOU YOU COULD BE A DECORATOR. THIS IS BEAUTIFUL. YOU FINISHED IT HERE. OK, THIS IS SOMETHING WE REALLY
COULD DO. OK, LET’S WATCH THE TIKTOK AS YOU’RE
TELLING US ABOUT SO PRETZELS AND
WHITE CHOCOLATE, IT DOESN’T GET ANY EASIER THAN
THAT. YOU ARRANGE IF YOU WANNA COME
OVER HERE AND TRY IT, UM, YOU ARRANGE YOUR PRETZELS IN A
LITTLE STAR SHAPE NIP THIS BACK
FOR YOU GOT IT AND YEAH, YOU JUST, WHAT’S IN THE MIDDLE. CHOCOLATE WHITE CHOCOLATE TO
HOLD EVERYTHING TOGETHER YEAH
WHAT’S IN HERE? CHOCOLATE. I’M SO TEMPTED TO GO LIKE YOU
CAN’T YOU JUST GO AROUND IN A
CIRCLE. YOU JUST GO AROUND IN A CIRCLE. A LIGHT TOUCH. I MEAN, YOU KNOW WHAT, EVERY SPIDER WEB IS UNIQUE AND
JUST PUT A COUPLE EYEBALLS ON IT
AND NO ONE WILL SEE. AND ARE THESE EYEBALLS CANDY? THEY’RE CANDY EYEBALLS YOU GET
AT YOUR LOCAL CRAFT STORE, OK. YEAH, LET IT LET IT SIT UP UNTIL THE
CHOCOLATE’S FIRM AND YOU LIFT IT UP AND YOU HAVE YOUR
IT’S CUTE. NOW I LOVE THIS CHARCUTERIE
BOARD SPOOK SPOOKERY BOARD. IT’S A MOUTHFUL. OK, LET’S SEE HOW THEY, YEAH, THIS HAS BEEN ONE OF THE MOST
POPULAR THINGS I’VE SEEN THIS
SEASON. THESE LITTLE SKELETONS ARE SUPER
INEXPENSIVE. IT’S LIKE THE MUSCLES. I KNOW IT’S A LITTLE, IT’S A LITTLE GROSS, BUT IT’S LIKE GRUESOME. I KNOW IT’S HALLOWEEN. YOU GOTTA HAVE FUN. WITH IT, I LOVE A GOOD DESSERT SOME BRIE
CHEESE, YEAH, AND CHARCUTERIE BOARDS ARE VERY
EASY TO PUT TOGETHER JUST A BUNCH IT’S ALL ABOUT LAYERING
YOUR COLORS AND YOUR TEXTURE. JUST NEVER STOP LAYERING. SO BY THE WAY, THAT’S BRILLIANT. ALL RIGHT, WHAT ABOUT A DESSERT BOARD LIKE
A SWEET TREAT? OK, SO JUST LIKE THE SAVORY CHARS
SPOOKY BOARD, THIS IS A SWEET VERSION AGAIN, PUT IT IN ANY SORT OF
CONFIGURATION THAT YOUR HEART
DESIRES AND JUST GO SHOPPING FOR CANDY
THAT FITS WHAT YOU’RE LOOKING
FOR. SO WITH THIS SO MESMERIZED BY
THESE TIKTOKS. I’M SORRY. I KNOW IT’S HARD TO TURN AWAY. IT’S HARD TO TURN AWAY. HAVE YOU NOTICED THAT THIS IS A
SKULL? HOW IS THAT? OH YEAH, RIGHT? THAT’S SO YOU CAN MAKE THIS
AHEAD OF TIME AND IF YOU’RE GOING SOMEWHERE LIKE ANY THE
MORE DELICATE ITEMS LIKE THE
JELLY BEANS, JUST GET A LITTLE DAB OF
FROSTING AND PUT IT ON THE BOTTOM SO THEY CARRY IT WITH YOU
KEEP IT FROM MOVING AROUND. OK, OK LADIES, THIS IS WHAT WE COME HERE FOR
THE, YES, WE’RE HERE FOR THE BOOZE. OK, WAIT, HOW DO YOU DO IT? LOOK AT THE DRILL. YEAH, SO PUMPKIN KEG. THIS IS A FOAM PUMPKIN ACTUALLY
THAT I GOT AT TARGET AND I JUST CUT IT OUT WITH AN
EXACTO KNIFE AND YOU PUT THE BAG OF WINE IN THERE. YOU CAN USE A REAL PUMPKIN IF
YOU WANT. I’M HERE FOR THE BOOZE. IT’S SO CUTE, RIGHT? SO WAIT, THEN YOU PUT THE BAG OF WINE IN
THE BAG, IS THAT WHAT YOU SAID? OK, YOU DO. AND THEN YOU GIVE YOURSELF A
LITTLE. A LITTLE HOW CUTE. I FEEL LIKE THAT COULD CONTINUE
FOR FOR THANKSGIVING. I THINK, BY THE WAY, YOU’RE RIGHT YOU’RE GONNA HAVE
TO GET RID OF I’M HERE FOR THE
BOOZE, BUT WHAT ELSE COULD YOU SAY
SWITCH IT UP. UM, OH SHOOT, TURKEY DINNER. I DON’T KNOW THANKS FOR THE
WINE. YEAH, EXACTLY. THANK YOU SO MUCH THANK YOU FOR
THE WINE. ALRIGHT, THANK YOU SO MUCH AND FOR ALL OF
THESE IDEAS HEAD TODAY.COM/FOOD. WE’RE BACK WITH TODAY, FOOD, AND THIS MORNING WE’RE FOCUSING
ON MAKING YOUR HALLOWEEN
CELEBRATIONS EXTRA SPECIAL. OUR LIFESTYLE EXPERT SANDRA LEE
IS HELPING KICK OFF THE
FESTIVITIES WITH A NEW, UH, EPISODE OF HER TOP CHEF SERIES ON TODAY ALL DAY. BRO, WELL, STARTING THIS MORNING AND FOR
THE OF THE WEEK, CHECK OUT OUR STREAMING CHANNEL
ON TODAY.COM ALL DAY OR ON PEACOCK FOR OUR
FAVORITE RECIPES, DECORATING IDEAS, AND SPOOKY STORIES. TO GET THINGS STARTED, SANDRA LEE IS SHOWING US HOW TO
CREATE A MAGICAL DESSERT WITH SOME SWEET SURPRISES. HI EVERYONE. HAPPY HALLOWEEN. THESE ARE MY HALLOWEEN MAGIC
CANDY BROWNIES. THESE ARE FANTASTIC. IF YOU WERE HAVING FRIENDS OVER
OR YOU JUST WANT A DECADENT
HOLIDAY DESSERT. NOW THEY START OFF WITH JUST A
REGULAR BROWNIE MIX FROM THE
GROCERY STORE, BUT IF YOU CAN’T FIND THAT IN
YOUR GROCERY STORE. THEN GO AHEAD AND JUST USE
CHOCOLATE SYRUP. YOU NEED 1/4 OF A CUP. WE’RE GONNA ADD A COUPLE OF
THINGS TO THESE BROWNIES THAT I THINK ARE GONNA
SURPRISE YOU. WE’RE GONNA ADD 3 TABLESPOONS OF
COFFEE OR ESPRESSO. WE ARE GONNA THEN ADD 3
TABLESPOONS OF COFFEE LIQUEUR. NOW, 2 EGGS. OIL AND THEN VERY SLOWLY BLEND THIS TOGETHER. NOW, MY OVEN IS ALREADY PREHEATED TO
375 DEGREES AND YOU ARE GONNA COOK THESE FOR
ABOUT 40 MINUTES. SOMETIMES I WILL UNDER BAKE
THESE BY ABOUT 5 MINUTES. THE INSIDE OF THEM, THE MIDDLE SIDE IS NICE AND
MOIST AND DENSE AND A LITTLE
GOOEY. THAT’S HOW I LIKE THEM. THIS IS GOING TO BE THE
BEGINNING OF THE CANDY BROWNIE. YOU WANT TO TAKE A CANDY BAR. I LIKE THE WAFER BARS. PUT IT ONTO YOUR BROWNIE, LINE THOSE UP. BECAUSE THAT’S GONNA ACTUALLY
SIT ON TOP OF YOUR CANDY BAR, AND THEN YOU’RE GONNA GO RIGHT ON THE SIDE HERE, LITTLE SNACK FOR ME LATER AND DOWN THE MIDDLE. THESE CANDY BARS THEN GO ONTO A
PLATE. NOW, WE’RE GONNA MAKE ICING, POWDERED SUGAR IN YOUR BOWL, CREAM CHEESE, SOME HEAVY WHIPPING CREAM, ESPRESSO POWDER, ROOM TEMPERATURE BUTTER. NOW WE’RE GONNA PUT IN HERE A
LITTLE BIT OF VANILLA, ABOUT 1 TEASPOON, WHICH IS ABOUT A CAP FULL, AND YOU’RE GONNA WANNA MIX THIS
UP AGAIN. THAT IS GONNA BE GREAT ICING INTO THE BAG IT GOES, YOU KNOW MY LITTLE TRICK, PLASTIC BAG, TAKE THE CORNER INTO THE GLASS. I’M JUST PUTTING THIS IN HERE TO MAKE IT EASIER TO GET IT ON
TOP OF THE BROWNIES. WE’RE GONNA GO BACK AND FORTH
HERE. THAT’S GONNA ALLOW ALL THAT
CANDY TO KIND OF SET ON AND BE SECURED INTO THE
BROWNIE. YOU WANT TO BE VERY CAREFUL WITH
THAT, OTHERWISE IT’S GONNA LIFT. THAT’S WHY YOU WANT TO PIPE IT
ON. NOW THE FUN PART, DECORATING, YOU’RE GONNA PUT ON ALL SORTS OF
CANDY. YOU’RE GONNA PUT ON MAYBE SOME. CHOCOLATE CHIPS, WHITE MILK CHOCOLATE, AND BUTTERSCOTCH IS WHAT I HAVE
HERE. MAGIC SHOP. HERE’S THE DEAL. YOU HAVE TO SHAKE THIS FOR 20
SECONDS. BECAUSE WE’RE NOT PUTTING THIS
DIRECTLY ON ICE CREAM, YOU HAVE TO PUT THESE IN THE
FRIDGE TO HARDEN UP. IT NEEDS TO BE COLD. AND THEN GO BACK AND FORTH. A LITTLE BIT MORE HALLOWEEN
CANDY, THEN INTO THE FRIDGE, THESE ARE GONNA GO. THEY ARE PERFECT EVERY SINGLE
TIME. THEY’RE DECADENT, THEY’RE DELICIOUS. HAPPY HALLOWEEN. WOW, OK, ALRIGHT, UH, ANGELINE, THANK YOU. YOU CAN GET THAT RECIPE AT
TODAY.COM/FOOD. HERE TO SHOW US HOW TO MAKE
SCARY GOOD HOMEMADE CANDY AS FOOD BLOGGER AND HOST OF THE
DIGITAL SERIES #T COOKING, ONE OF OUR FAVORITE PEOPLE, SALMA DADA. GOOD MORNING TO YOU. HEY SALMA, GOOD MORNING GUYS. I MISS SEEING YOU GUYS SO MUCH
IN YOUR FACE, BUT YOU LOOK ABSOLUTELY
FANTASTIC. I ALWAYS SAY EVERY TIME I SEE
YOU I FEEL LIKE I NEED TO EAT
CLEANER. FOR PEOPLE WHO DON’T REALIZE. SHE WAS ONE OF OUR DESK
ASSISTANTS AND NOW IS THIS
FABULOUS FOOD BOWL. NOW SHE’S BIG TIME. ALL RIGHT, FIRST UP, YOU’RE PUTTING A GROWN UP SPIN
ON A CHILDHOOD FAVORITE, YOUR SALTED ALMOND BUTTER CUPS. IT SOUNDS SO GOOD. SO TALK ABOUT HOW YOU GET THE
CHOCOLATE NICE AND SMOOTH. HOW DO WE DO IT? YEAH, YEAH, CHANEL. SO BASICALLY GROWING UP FOR
HALLOWEEN, LIKE I’M PRETTY SURE I WAS ONLY
THERE FOR THE PEANUT BUTTER
CUPS, LIKE THE ONLY REASON I WAS IN
EXISTENCE, SO I THAT I WOULD MAKE IT A
LITTLE SOPHISTICATED, ELEVATE IT A LITTLE BIT WITH
SOME ALMOND BUTTER. SO WITH THE CHOCOLATE, I HAVE THIS MELTED HERE. WHAT I DID JUST WITH A LITTLE
BIT OF COCONUT OIL IN THE MICROWAVE IN 15 2ND INCREMENTS
UNTIL IT’S NICE AND SMOOTH AND
GLOSSY. SUPER EASY. NOTHING CRAZY REQUIRED TO MAKE
THIS. SO ONCE I DO THAT, I’VE KIND OF GOT MY ALMOND
BUTTER FILLING NEXT, OK? SO I’VE GOT MY ALMOND BUTTER
FILLING. WHAT I’M GOING TO DO TO CREATE
THIS IS ADD A LITTLE BIT OF COCONUT OIL AND
SOME MAPLE SYRUP. SO I WILL NOTE AS WELL, YEAH. AND COULD YOU USE, COULD YOU USE ANOTHER NUT
BUTTER, SALMA? TOTALLY. SO YOU CAN TOTALLY USE THE
PEANUT BUTTER, YOU CAN USE THE CASHEW BUTTER, SUNFLOWER SEED BUTTER. I WELCOME ALL YOUR NUT BUTTER
JOURNEYS HERE. WHATEVER WORKS FOR YOU, WHATEVER YOU HAVE ON HAND, LIKE THAT’S TOTALLY GREAT. UM, I’M JUST USING ALMOND BUTTER
BECAUSE THAT’S WHAT I HAVE AND
THAT’S WHAT I LOVE. SO I’M JUST GOING TO STIR THIS
TOGETHER SO IT’S KIND OF THICK. AND WHAT’S COOL ABOUT THIS TOO
IS THAT YOU’LL NOTICE IT’S KIND
OF MORE LIKE A DOUGH. WHICH IS NICE BECAUSE WE DON’T
WANT IT TO KIND OF SPREAD TOO THIN WHEN WE PUT IT
INTO OUR CHOCOLATE MIXTURE, RIGHT? SO NOW I’M JUST GOING TO
ASSEMBLE THIS STRAIGHT IN THERE. I’M GOING TO ADD MY CHOCOLATE
INTO MY MINI MUFFIN LINER. SO THE BEST PART ABOUT THIS
RECIPE TOO IS THAT THE ONLY
THING YOU REALLY NEED TO MAKE IT ARE
THESE LITTLE MINI MUFFIN LINERS. SUPER EASY, NO CRAZY EQUIPMENT. AND I’M GOING TO GIVE YOU A
LITTLE TIP RIGHT HERE. EXACTLY. THEY HOLD THE SHAPE, AND I’M GOING TO GIVE YOU GUYS A
LITTLE TIP RIGHT HERE. SO WHEN I’M ACTUALLY PUTTING
THIS CHOCOLATE INTO THE LINER, YOU WANT TO JUST DRAG IT UP ONTO
THE SIDES OF THE LINER, JUST SO THAT WE CREATE A NICE
SEAL FOR OUR ALMOND BUTTER AND IT FEELS NICE AND
SAFE AND ENCLOSED IN THERE. THAT’S WHAT WE WANT. PUT THAT IN THERE. AND THEN WE’RE JUST GONNA ADD
OUR ALMOND BUTTER FILLING
STRAIGHT INSIDE. EASY ENOUGH. ONCE I DO THAT, SUPER EASY, YEAH, AND THEN WE’RE GONNA TOP IT WITH
CHOCOLATE. TOP IT WITH CHOCOLATE AND THEN
WE’RE GOING TO END UP WITH
SOMETHING LIKE THIS AFTER WE SET IT IN THE
FREEZER FOR ABOUT 30 MINUTES. REMOVE IT, SPRINKLE IT WITH A LITTLE FLAKY
SEA SALT, AND YOU’RE GOOD TO GO. ALL RIGHT, NOW THE NEXT ONE THAT A LOT OF
US ARE VERY EXCITED ABOUT, LIKE THE NESTLE’S CRISP, UH, YOU KNOW, CRUNCH BAR, YOU’RE GONNA MAKE A CRISPY
CHOCOLATE BAR, ONLY 4 INGREDIENTS CHOCOLATE
BARS. ONLY 4 INGREDIENTS. WE’VE GOT OUR CHOCOLATE, OUR RICE CRISPS, SOME COCONUT OIL AND MAPLE
SYRUP, REALLY EASY TO MAKE, EVEN LESS TIME TO SET IN THE
FREEZER. SO ALL I’VE GOT HERE, MELTED THE COCONUT OIL AND
CHOCOLATE, THE SAME WAY I DID FOR THE
ALMOND BUTTER MIXTURE, RIGHT, IN MY PREVIOUS RECIPE. AND SO I’M JUST GOING TO MIX
THIS SO IT’S NICE AND SMOOTH. NOW I’M GOING TO ADD A LITTLE
BIT OF MAPLE SYRUP, JUST A TINY BIT FOR LIKE A TOUCH
OF SWEETNESS, DOESN’T REALLY NEED MUCH. I’M GOING TO STIR THAT TILL IT’S
SMOOTH. AND THEN ALL WE’RE GOING TO DO, FOLD IN OUR LITTLE RICE CRISPS. MIX EVERYTHING TOGETHER SO
EVERYONE IS VERY WELL
ACQUAINTED. EVERYONE’S FRIENDS IN HERE. WE’RE GOING TO THIS WELL. YES, CRISP RICE. YOU CAN EVEN USE A BROWN RICE
CRISP, SUPER EASY TO FIND. I’M JUST GOING TO MIX THAT IN. YOU’VE GOT THIS NICE LITTLE
MIXTURE HERE. TRANSFER INTO YOUR PREPARED PAN. I’VE JUST LINED THIS WITH SOME
PARCHMENT PAPER. UM SUPER EASY. I’M GOING TO POUR THAT STRAIGHT
IN THERE. AND THEN WHEN YOU GET IT IN
THERE, YOU WANT TO MAKE SURE IT’S JUST
NICE. AND FLATTENED OUT AND
EVERYTHING’S VERY EVENLY
DISTRIBUTED. SET IT IN THE FREEZER 15 TO 20
MINUTES AND THEN YOU’RE GONNA REMOVE IT
FOR ABOUT 10 MINUTES AND THAW
IT. YOU’RE GOOD TO GO. MAKE CRUNCH BARS. SALMA, AS ALWAYS, YOU BRING IT RIGHT IN. THAT LOOKS AMAZING. I WISH YOU WERE HERE. I MISS YOU GUYS. THANK YOU SO MUCH FOR HAVING ME. IF YOU WANT THESE RECIPES, JUST HEAD TO TODAY.COM/FOOD. NOW TO OUR SERIES HACK AWEEN, AND SINCE WE LOVE A GOOD
HALLOWEEN HACK, WE TURN TO TIKTOK FOR A LITTLE
INSPIRATION. OK, BUT INSTEAD OF YOU GOING DOWN
THE RABBIT HOLE OF THOSE VIDEOS, WE’VE DONE THE WORK FOR YOU WITH
THE HELP OF HOME AND LIFESTYLE
EXPERT JILL BAUER. HEY JILL, GOOD MORNING BAUER. IT IS MY PLEASURE. OH MY GOSH, I LOVE BEING HERE AND I THINK
YOU’RE TERRIFIC. SO THANK YOU. LET’S GET STARTED. SHALL WE BEGIN AT THE FRONT
DOOR? YEAH, SO WE, WHAT WE DID IS WE LOOKED AT SOME
OF THESE TIKTOK TRENDS THAT WERE
GOING. ON AND TRY TO FIGURE OUT HOW
EASY REALLY IS IT TO MAKE THESE THINGS SO I DON’T KNOW IF WE
WANT TO START WITH THE GHOST. LET’S START WITH THE GHOST. OK, SO THIS GHOST IS ACTUALLY MADE
USING A TOMATO CAGE FROM YOUR
GARDEN RIGHT SO AND THEN ALL YOU DO IS YOU
GATHER IT UP AT THE TOP. WE USED TO ZIP TIE, LOOK AT THIS. YOU PUT YOUR LITTLE STYROFOAM
BALL ON TOP. YOU CAN WRAP IT IN LIGHTS, WHICH IS WHAT WE DID HERE WITH
STICKERS, YEAH SUPER EASY AND THEN YOU
JUST. OVER IT, RIGHT? LIKE HOW SIMPLE IS THAT? BY THE WAY, THAT’S A BRILLIANT IDEA JUST
LIKE THAT. I’M DOING THAT WE CAN DO THAT. YOU HAVE A GHOST, RIGHT? I LOVE THE CHRISTMAS LIGHTS LIKE
THAT. WHAT ABOUT THE FRONT DOOR SO THE
FRONT DOOR, SO OUR INSPIRATION HERE WAS WE
SAW SOMEBODY OVER ON TIKTOK WHO DID THIS REALLY CUTE HEY
BOO, RIGHT, BUT THEY WERE USING SOME OF THE
THE UM KIND OF FANCY CRAFT TOOLS WHERE I DIDN’T WANT
PEOPLE TO HAVE TO DO THAT. SO WE DID OUR VERSION HERE JUST
USING LETTERS. THAT WE BOUGHT I FOUND AN
INEXPENSIVE GARLAND USED THAT
FOR MY DESIGN, SO THAT’S THE HEY BOO. SO SUPER EASY THIS IS HOW YOU
MAKE IT. THIS IS HOW YOU MAKE IT. WHAT I LOVE ABOUT THIS, YOU GUYS, IS THAT SOMETIMES WREATHS ARE
BIG AND BULKY ON THE FRONT DOOR. SO IF YOU HAVE A STORM DOOR AND
THINGS, THESE FLAT PIECES OF WOOD, WHERE DO YOU JUST GET THAT CRAFT
STORE ANYWHERE, SPRAY PAINTED IT, RIGHT, GLUED SOME ROPE ON THE BACK, AND THEN YOU JUST FIND YOUR
FAVORITE LITTLE WORDS, GLUE THEM IN PLACE, A GLUE GUN AND THAT’S WHAT YOU
DO AND YOU CAN HAVE YOUR. AND AND YOU GOT THESE FROM A
CRAFT STORE TOO. ALL CRAFT STORES RIGHT NOW THE
BEST TIME TO SHOP FOR THIS
STUFF, IT’S ALL ON SALE. THEY’RE BRINGING IN CHRISTMAS, YOU’RE READY TO DO HALLOWEEN. THESE ARE NEXT LEVEL PUMPKINS. WHAT HAVE YOU DONE TO THESE? OK, SO THIS IS ONE OF MY FAVORITE
THINGS BECAUSE YOU CAN DO THEM IN A REALLY LIKE HIGH
END DECORATIVE WAY. SO FOR PEOPLE WHO WANT PUMPKINS
BUT DON’T WANT HALLOWEEN, YOU CAN MAKE THEM LOOK FANCY. ALL THESE ARE, YOU GUYS ARE NAPKINS THAT WE’VE
DECOMAGED ON TOP OF THIS. OK, SO LET’S DO IT, RIGHT? ALRIGHT, WE DO THIS POOR WILLIE, YOU’RE GONNA GET, YOU KNOW, INTEGRATED INTO CRAFTING HERE. HE’S READY. WE JUST CUT UP THE NAPKINS. I CUT SOME PIECES OVER THERE FOR
YOU, HODA. ALL YOU DO IS PUT SOME GLUE ON
YOUR PUMPKIN ON YOUR PUMPKIN
PUMPKIN, YEP, STICK ON THE PAPER, STICK ON THE PAPER. YOU DO THAT ALL THE WAY AROUND
TO GET IT COMPLETELY COVERED AND THEN YOU DO ONE MORE LAYER
COVERING THE PUMPKIN WITH THE
GLUE. IT DRIES AND BECOMES THIS. 00 YEAH, THAT’S REAL SOLID RIGHT? SO YOU HAVE THIS REALLY COOL. TO FINISH, I LOVE THIS FOR KIDS, HODA. IF YOU DON’T WANT THEM TO CUT
OUT THE SHAPES, THEY CAN RIP THE SHAPES, BY THE WAY, THAT SUCH A BEAUTIFUL FINISH. THAT’S FUN. YOU’RE AN EXPERT. I DON’T KNOW IF MINE WOULD LOOK
THAT GOOD, BUT I MIGHT GIVE IT A SHOT. THIS IS WHAT I SAY IF JILL CAN
DO IT, ANYBODY CAN EVER ASK WHAT KIND
OF GLUE DO YOU USE FOR THAT? YEAH, SO THIS IS DECAPO GLUE IT’S
KNOWN MOD POD. YOU CAN GET SHINY. YOU CAN GET SATIN. EVERY CRAFT STORE HAS. I LOVE IT. AND DID YOU USE, SORRY, ARE THOSE REAL, YOU CAN USE REAL PUMPKIN. OR YOU GOT THESE ARE THE FAKE
ONES, YEAH, LIKE THE FAKE PLASTIC ONES OR
STYROFOAM AT THE CRAFT STORE. GREAT TIME TO FIND THEM RIGHT
NOW. OH, LET’S COOK. ALRIGHT, SO WHAT WE’RE GONNA DO HERE IS, YOU KNOW, YOU SEE THESE SKULLS, RIGHT? WE SPRAY PAINTED THEM, RIGHT? THIS IS NOT WHAT I COOKED PS, BY THE WAY, UM, SO JUST TO BE CLEAR, I DON’T KNOW IF YOU WERE SETTING
ME UP THERE. I’M NOT QUITE SURE WHAT
HAPPENED, BUT ALL YOU WE’RE GONNA DO HERE, AND I DID THIS ON MY TIKTOK, WE SPRAY PAINTED THEM, WE GLUED THEM TOGETHER. ALRIGHT, SO, OK, SHOW US WHAT YOU’RE DOING. OK, I’M JUST GLUING THIS PLENTY OF
TIME. OH, I DO. OH, I’M SO STRESSED. OK, SO LET’S PUSH IT LIKE THIS. ALL RIGHT, NOW WHAT? NOW WE TAKE THIS. THIS IS FROM AGAIN THE GARDEN
CENTER, THE TERRA COTTA SAUCER THAT YOUR
FLOWER POTS. YOU’LL GLUE THAT ON TOP, SHE MADE IT INSTANT PLATTER, CANDLESTICK HOLDER. NO, THAT’S OK, WE’LL GLUE IT OR YOU CAN USE IT FOR SERVING. LOOK AT THAT BY THE WAY. BRILLIANT, RIGHT? SUPER EASY. IF YOU DON’T WANT TO USE SKULL
SKULLS FOR SPOOKY, YOU CAN FIND THE LITTLE MINI
PUMPKINS AND DO MORE OF A HAPPY
HALLOWEEN. OH, DO, DO THE SAME THING AND YOU KIND
OF AN IDEA TOGETHER, GLUE THEM TOGETHER. THAT’S BY THE WAY, SUPER EASY, JILL, BRILLIANT. I JUST SAW CUPCAKES AND I
THOUGHT YOU WERE COOKING. THAT’S WHY. WELL, YOU KNOW, I DO DO THAT TOO, BUT TODAY WE’RE JUST DOING THE
HAS ALL THE BEST IDEAS AT WHAT’S
YOUR WEBSITE? JUSTI.COM JUST JILL.COM. SO I’M GOING TO SHARE WITH YOU
GUYS SOME OF THE THINGS WE’RE DOING HERE AT
OUR CABIN FOR HALLOWEEN. SO STARTING OUT, CELERY AND PEANUT BUTTER IS
PERFECT FOR THE KIDS’ TABLE, BUT WHAT I DID WAS I ADDED
CHOCOLATE CHIPS TO CREATE LITTLE
CREEPY INSECTS, ROASTED POTATOES, EASY BREEZY. LOTS OF KIDS LIKE ROASTED
POTATOES, BUT WHAT YOU CAN DO IS MAKE THEM
INTO LITTLE SHRUNKEN HEADS BY POKING OUT
EYES AND A MOUTH. DOUGHNUTS ARE SUCH A. FAVORITE, BUT WHY NOT INCLUDE A LITTLE
TAKEAWAY TREAT LIKE SOME VAMPIRE
TEETH IN THERE, ADD SOME GOOGLY EYES, AND THEY’RE SO, SO SUPER FUN. STRAWBERRIES AND YOGURT ARE SUCH
A TREAT. JUST DIP THE STRAWBERRIES IN, ADD SOME CHOCOLATE EYES, AND YOU’RE GOOD TO GO. AND MY SON REX PERSONALLY LIKE
LOVES A HOT DOG, SO I TRY TO FIND WAYS TO MAKE
THEM FUN. SO I MADE THESE MUMMY DOGS BY
ADDING SOME CRESCENT ROLLS AND WRAPPING THEM AROUND
THERE OR SOME SPIDERS. CUTE AND SUPER DUPER EASY AND
THEN LEMONADE IS ALWAYS A NICE
TREAT, BUT WITH A COUPLE OF DROPS OF
FOOD COLORING, YOU CAN ACTUALLY TURN IT INTO
BLACK LEMONADE, WHICH LOOKS REALLY MYSTERIOUS
AND SPOOKY. AND THEN TO ADD TO OUR CREEPY
VIBE, I CREATED THIS LITTLE SPECIMEN
AREA OVER HERE, SUPER EASY, START WITH WATER, ADD THE INSIDE OF A HIGHLIGHTER, THROW IT IN THERE, AND YOU’VE GOT THESE GREAT
FLUORESCENT COLORS WITH A BLACK
LIGHT. IT LOOKS AMAZING. AND OF COURSE YOU NEED SOME FUN
HALLOWEEN ACTIVITIES FOR THE
KIDS. WHAT DO YOU GUYS THINK ABOUT TIC
TAC TOE? OK, COOL. SO I’VE GOT SOME PUMPKINS. I JUST PAINTED THEM WITH O’S AND
XS, WHITE FOR ONE TEAM, ORANGE FOR THE OTHER. WHO’S GOING TO GO FIRST? OK, SKELETON GO FIRST. OK, BUT I’VE GOT ANOTHER LITTLE
TRICK UP MY SLEEVE. THIS IS SO FUN. IT’S A SENSORY GAME. SO BASICALLY. WHAT YOU DO IS YOU PUT ALL KINDS
OF CREEPY THINGS IN THESE AND THEN THE KIDS HAVE TO
GUESS WHAT THEY ARE. I STILL THINK YOU THINK IT IS, YOU ARE RIGHT, DRAGON SKIN. AND BECAUSE HALLOWEEN IS NOT
JUST FOR KIDS, THE ADULTS HAVE TO HAVE FUN TOO. HERE’S SOME REALLY EASY WAYS YOU
CAN DECORATE FOR THE ADULTS, OF COURSE YOU NEED A. AND I’VE GOT MY WONDERFUL
BARTENDER WILFRED OVER HERE. HE’S LOOKING A LITTLE THIN, BUT HE MAKES AN AMAZING
COCKTAIL. THIS IS A MONSTER MARGARITA. IT’S GOT CILANTRO, JALAPENOS, TEQUILA, SUPER DELICIOUS AND EASY. JUST THROW IT IN THE BLENDER. THIS IS A VERY SIMPLE
CENTERPIECE IDEA. I JUST GRABBED SOME DRIED
FLOWERS AND ADDED SOME SKELETON HANDS IN THERE TO MAKE IT NICE
AND SPOOKY. THE WREATH IS SUPER EASY ALSO TO
START WITH A REGULAR TWIG
WREATH, SPRAY PAINT IT BLACK, AND THEN ADD SOME CROWS ON
THERE. THEY’RE ALWAYS ON THE LOOKOUT, YOU KNOW, TRYING TO TAKE CARE OF THINGS. AND FOR OUR TABLE, THE CENTERPIECE IS ACTUALLY OLD
LIQUOR BOTTLES. I TOOK THE LABELS OFF AND THEN I
MOD PODGED THEM WITH PAINT AND A LITTLE FOOD COLORING
TO MAKE THEM DARK LIKE THIS, SO SUPER EASY AND THIS IS. YOU WOULD HAVE JUST THROWN AWAY, AND THEN I GRABBED SOME BRANCHES
FROM OUTSIDE TO MAKE AN EASY
CENTERPIECE. WE NEED A HALLOWEEN SPREAD HERE, SO I’VE GOT A GRAVEYARD
CHARCUTERIE BOARD. THIS IS JUST ALL KINDS OF
CHEESES, WHATEVER YOU’D LIKE, BUT INSTEAD OF JUST CUTTING THE
CHEESE, NORMALLY, CUT THE SOFT CHEESE AS A COFFIN. YOU CAN ADD SOME GRAVESTONES ON
THERE. SO SUPER FUN. AND THEN I’VE GOT A PUNCH BOWL
HERE. THIS IS A SANGRIA. REALLY EASY. START WITH A RED WINE, A NICE DRY RED WINE. ADD SOME LEECHEY EYEBALLS AND
WHATEVER FRUIT YOU WANT, A LITTLE GINGER ALE AND MAYBE A
LITTLE ORANGE JUICE. IT’S ABSOLUTELY DELICIOUS. CANDIED APPLES ARE PERFECT FOR
THIS TIME OF YEAR, BUT THESE ARE BLACK CANDY
APPLES. THEY ARE SO CREEPY LOOKING AND
SO SUPER EASY. JUST ADD SOME FOOD COLORING INTO
YOUR NORMAL CANDY AND DIP YOUR APPLES AND YOU’RE
GOOD TO GO. AND THEN I’VE GOT SOME CARPACCIO
WRAPPED EYEBALLS, MOZZARELLA BALL, STUFF IT WITH OLIVES, WRAP IT WITH THE CARPACCIO, SUPER EASY. AND I’VE GOT A ROASTED
CAULIFLOWER BRAIN THAT’S GOT
OOZY BLOOD ON THE INSIDE. THE BLOOD IS ACTUALLY BEET
HUMMUS. IT’S ABSOLUTELY DELICIOUS, AND THE CAULIFLOWER IS THE WHOLE
HEAD OF CAULIFLOWER ROASTED WITH
A LITTLE SALT, OLIVE OIL, AND THEN I MADE SOME CRACKERS
OUT OF. TORTILLA CHIPS AND I USED A
COOKIE CUTTER TO GET THE GREAT SHAPES AND FOR OUR PIA DE
RESISTANCE OVER HERE, THESE LITTLE GHOSTS ARE SO EASY
TO MAKE. YOU START WITH A BALLOON, USE A SHARPIE OR PAINT TO PAINT
EYES AND A MOUTH, AND THEN GAUZE TO WRAP AROUND IT
AND YOU CAN DRAPE THE GAUZE, HOWEVER, AND THEY ARE SO FUN. I LOVE IT WHEN THEY BLOW IN THE
WIND. THEY LOOK LIKE REAL PHANTASMS. SOMEONE ONCE SAID YOU CAN NEVER
BE MISERABLE WHILE YOU’RE EATING
A COOKIE. AND THE GENIUS BEHIND THAT
SAYING IS ONE OF OUR FAVORITES
IN A GARTEN. SHE’S OUT GUYS WITH HER TO COOKBOOK. IT’S CALLED MODERN
COMFORT FOOD. IN A FIRST OF ALL, WE WANNA SAY
WE MISS YOU. WE LOVE HAVING YOU IN YOUR, IN
OUR STUDIO AND I ALSO KNOW YOU
LOVE ENTERTAINING. SO I’M SITTING HERE THINKING HOW
IS IN A HANDLING THIS WHOLE
SITUATION? YOU CAN’T HAVE PEOPLE AROUND
YOUR TABLE, YOU AND JUST YOU AND
JEFFREY. SO HOW ARE YOU HANDLING IT? WELL, JEFFREY’S PRETTY GOOD
COMPANY. SO THAT’S A START. BUT AFTER ABOUT TWO MONTHS IN
LOCKDOWN, I SAID, OK, THIS ISN’T
WORKING. I NEED TWO THINGS. I NEED TAKE
OUT FOOD BECAUSE I CAN’T MAKE
DINNER ANYMORE. AND I NEED TO, I NEED TO SEE MY
FRIENDS. SO WHAT WE DID WAS WE SET UP ALL
OF THESE PLACES OUTSIDE WHERE WE COULD BE
SOCIALLY DISTANT AND STILL SEE
PEOPLE. SO I GOT A BIG COFFEE TABLE AND
SOFAS OUTSIDE. SO YOU WEREN’T LIKE TWO CHAIRS
PUSHED APART. YOU FELT LIKE IT WAS A LIVING
ROOM? OH, THAT’S COOL. YEAH. AND I HEARD YOU WERE SAYING THAT
YOU AND JEFFREY WERE, WERE
SAYING, YOU KNOW, WE ARE GOING TO LOOK BACK AT
THIS AS THE GOOD OLD DAYS. THE TIME OF BEING TOGETHER IN
SOME WAYS, IT’S AWFUL AND IT’S OUR WORLDS
HAVE GOTTEN VERY SMALL, BUT IN SOME WAYS THERE ARE
THINGS THAT I REALLY APPRECIATE
THE OTHER NIGHT. WE INVITED SOME FRIENDS AND WE
SAT OUTSIDE, I SET A FABULOUS
TABLE, BIG FIRE BOWL. IT WAS NIGHT. THE STARS WERE
GORGEOUS AND I ORDERED PIZZA AND WE HAD A WONDERFUL,
WONDERFUL TIME. YOU ORDERING GRILLED CHEESE
SANDWICHES? 00, SO YOU GUYS DOING? WE’RE DOING GOOD. YOUR
12TH COOKBOOK IS OUT MODERN
COMFORT FOOD. IT’S BEEN OVER 20 YEARS SINCE
YOUR FIRST COOKBOOK. LOOK AT
THAT CHEESE. THAT LOOKS SO GOOD. WOW. MY FAVORITE TIME WAS COMING
ON THE SHOW FOR MY FIRST BOOK.
THAT WAS JUST MAGICAL, JUST MAGICAL. I THOUGHT, I HOPE IT’S ALWAYS
THIS FUN. AND YOU KNOW WHAT IT
IS? HOW IMPORTANT IS THAT PANINI
MAKER RIGHT THERE? BY THE WAY, THAT PANINI MAKER, THAT’S PRETTY GREAT. ALL RIGHT. INSTEAD OF USING A SAUTE PAN FOR
GRILLED CHEESE SANDWICHES, I PUT IT IN A PANINI MAKER THAT LOOK SO MUCH BETTER. SO YOUR, YOUR GRILLED CHEESES
ARE NOT YOUR EVERYDAY AVERAGE
GRILLED CHEESE. SO, WHAT DO YOU DO? THAT’S
SPECIAL IN A WELL, WHAT I DO IS FIRST BAKERY
WHITE BREAD. YOU HAVE TO START
WITH GOOD BREAD AND THEN I PUT CHUTNEY ON ANY
KIND OF CHUTNEY, MANGO CHUTNEY OR ANY KIND OF
SPICY CHUTNEY AND THEN JUST PILE IT HIGH WITH
GRATED CHEDDAR. AND I LIKE REALLY SPICY, VERY
AGED CHEDDAR. NOW, DO YOU PUT THE, YOU PUT IT IN THE GRILL? THAT’S, CAN I ASK A DUMB
QUESTION? YOU DON’T, DO YOU PUT LIKE
BUTTER ON THE OUTSIDE OF THE
BREAD? YOU DO? OK, BECAUSE I TRY TO DO
THAT. BUT THEN SOMETIMES IT GETS
A LITTLE BURNED. OH, YOU KNOW WHAT I DO IS I MELT
IT FIRST AND I BRUSH IT ON. SO IT’S EVEN ALL THAT GRILLED CHEESE IS OBVIOUSLY
CLASSIC COMFORT FOOD. WHAT ARE SOME EXAMPLES WHEN
PEOPLE BUY THE BOOK OF MODERN
COMFORT FOOD? WHAT WHAT DEFINES MODERN COMFORT
FOOD? WELL, MODERN CAN BE ANYTHING. IT CAN BE SOMETHING THAT’S A
LITTLE DIFFERENT LIKE CHUTNEY AND A
GRILLED CHEESE SANDWICH OR CAN BE SOMETHING LIKE, I
MEAN, THE TOMATO SOUP THAT I MAKE HAS
A LITTLE SAFFRON IN IT. SO IT HAS A LITTLE MORE HEAT.
IT’S NOTHING BORING ABOUT THIS
COMFORT FOOD OR PASTA, CARBONARA, WHICH TENDS TO BE VERY RICH AND
I ADDED SPRING GREEN VEGETABLES
TO IT. UM OR AN ULTIMATE BEEF STEW
WHICH HAS INSTEAD OF KIND OF STRINGY MEAT THAT’S
KIND OF DRY. IT’S GOT SHORT RIBS, BOTTLE OF
BREAD AND WINE. LITTLE COGNAC GREAT FLAVOR. WILL YOU LADLE OUT SOME OF THAT
DELICIOUS TOMATO SOUP AND JUST
TELL US WHAT DID YOU, WILL YOU BE? HOW DID YOU MAKE THAT? SO THIS I STARTED WITH, UM, ONIONS, LEEKS AND SHALLOTS JUST
SAUTEED THEM. I LIKE THAT. AND TOMATOES AND, UM, AND SOME MILK AND CREAM
AND SAFFRON AND A LITTLE BIT OF
HEAT, LITTLE RED PEPPER FLAKES. DO YOU DUNK THAT GRILLED CHEESE IN? YOU’RE A DUNKER? OH, THAT’S A GOOD IDEA. I’VE
NEVER BEEN A DUNKER NOW. I AM. THAT’S A GOOD IDEA. AND I JUST PUT A LITTLE BIT OF
PARMESAN CHEESE ON TOP AND A LITTLE PARSLEY. JUST GIVE IT A LITTLE. AND
YOU’VE GOT THE EASY CREAMY TOMATO BISQUE YOU’VE EVER
HAD. JUST, JUST QUICKLY, I’M DYING TO KNOW YOU COOK SO
MUCH DURING THE PANDEMIC FOR YOU
AND JEFFREY WHEN YOU GUYS DO DECIDE TO DO
TAKE OUT AND YOU’RE EXCITED BY
THAT. WHAT SORT OF CUISINE DO YOU
ORDER THAT YOU GET EXCITED THAT
COMES TO YOUR DOOR? THE SAME KIND OF THING I MAKE AT
HOME. I LIKE, I MEAN, LAST NIGHT WE
HAD ROAST CHICKEN AND RISOTTO,
WHICH WAS WONDERFUL. UM I MEAN, I LIKE, I LIKE A
PIZZA FROM THE LOCAL PIZZERIA. UM I LIKE, YOU KNOW, JUST SIMPLE
HOME COOKING. SO WE CALLED IN ONE OF OUR
FAVORITE BARBECUE EXPERTS, EXECUTIVE CHEF AND OWNER OF PIG
BEACH AT AB LOVE OUR MATT ABDO. HE’S SHOWING
US A DELICIOUS BRISKET BEEF
STEW. THAT’S PERFECT TO WHIP UP THIS
WEEKEND. CHECK IT OUT. HEY, GUYS, THAT’S RIGHT. BARBECUE SEASON IS ALL SEASON
LONG, BUT THERE’S NOTHING QUITE
LIKE A HEARTY, WARM BEEF STEW TO WARM YOU UP ON
ONE OF THESE COLD WINTER NIGHTS. SO, IN FRONT OF YOU TODAY, WE’RE TAKING BEEF STEW AND
KICKING IT UP TO THE NEXT LEVEL BY USING MY FAVORITE
CUT OF BARBECUE MEAT. THE KING OF MEATS, THE BRISKET. NOW, WHAT I LOVE ABOUT THIS IS THAT I
FIND THAT THE BRISKET IS ONE OF THE MOST PERFECT MEATS TO
STEW AS WELL AS SLOW, LOW COOK WITH SOME SMOKE FOR
BARBECUE. BUT THERE’S TWO THINGS I WANT TO
MAKE CERTAIN EVERYBODY OUT THERE
KNOWS ABOUT THE BRISKET WITHIN THIS BIG CUT OF MEAT I
HAVE IN FRONT OF ME. HERE,
THERE’S TWO PIECES PRIMARILY. THERE’S WHAT’S CALLED THE FLAT AND WHAT’S CALLED THE POINT. THE POINT IS THAT PART THAT YOU
ALL KNOW AND LOVE IS THE MOIST OR THE FATTY PART
OF THE BRISKET. AND THAT’S THE PART OF THE
BRISKET. WE WANT TO MAKE THE
STEW. IT’S GONNA MAKE THOSE BEAUTIFUL
MOIST, DELICIOUS BEEF CUBES. SO WE’RE GOING TO CUT AWAY THE
FAT. AND THEN YOU CAN SEE WITHIN THIS
BIG PIECE OF THAT POINT, THERE’S ALL THIS BEAUTIFUL
MARBLING IN THE FAT. WE’RE SIMPLY JUST GOING TO TAKE
THIS, CUT IT INTO ABOUT ONE INCH CUBES
OR SO, 1.5 TO 1 INCH CUBES OR SO AND YOU CAN LEAVE ALL THAT FAT
IN THERE. IT’S ALL GOING TO RENDER OUT
BEAUTIFULLY WELL. AND THEN WE’RE GONNA TAKE THIS
SEASON IT UP WITH SOME SALT AND PEPPER AND TOSS IT
IN FLOUR. THE NEXT STEP IN OUR BIG DUTCH
OVEN POT. YOU WANT TO USE AROUND A SEVEN
QUART DUTCH OVEN POT OR LARGER. BRING IT UP TO A MEDIUM HIGH
HEAT WITH A HALF A CUP OF
VEGETABLE OIL. WE’RE GONNA TAKE THOSE BRISKET
POINT CUBES THAT NICE FATTY,
MOIST, BEAUTIFUL, DELICIOUS BRISKET CUBES, TOSS
THEM IN SALT, FLOUR AND PEPPER AND BROWN THEM OFF UNTIL THEY’RE
NICE AND EVENLY, GOLDEN BROWN ON
ALL SIDES. LIKE YOU SEE HERE IN THIS PAN AFTER THE MEAT’S
BEEN ALL BROWNED, ALL THESE DELICIOUS BROWN BITS
AND GOODNESS. THAT’S WHAT’S CALLED THE FOND.
THAT IS INCREDIBLE FLAVOR TO THAT. WE’RE GOING TO ADD IN ABOUT 4 TO
5 CLOVES OF SMASHED GARLIC AND GET THAT UNTIL IT’S NICE
AROMATIC AND LIGHTEN AND GOLDEN
BROWN. AND THEN THIS IS THE SECRET
GUYS. I’M GONNA TAKE SOME TOMATO
PASTE AND WE’RE GOING TO FRY IT UP IN
THAT OIL UNTIL IT BECOMES NICE
AND SWEET. THIS IS GOING TO HELP DEVELOP SO
MUCH BEAUTIFUL SWEETNESS AND
FLAVORING THE STEW AND A LITTLE BIT OF TOMATO PASTE
REALLY DOES GO A LONG WAY. WE’RE GOING TO COOK THAT FOR
ABOUT TWO MINUTES OR SO AND THEN IT’S TIME TO DEGLAZE
THE PAN, MEANING WE’RE GOING TO DO SOME
LIQUID TO GET ALL THOSE LITTLE BROWN BITS UP
OFF THE BOTTOM AND WE’RE TAKING A LITTLE SHERRY
VINEGAR, ADD IT ALL IN THERE AND THEN 1.5 CUPS OF RED WINE,
ANY KIND OF WINE YOU LIKE TO
DRINK IS BEST TO COOK WITH. OBVIOUSLY, YOU DON’T WANT TO USE
SOMETHING THAT’S CRAZY
EXPENSIVE, BUT USE WHAT YOU CAN AFFORD AND
WHAT YOU HAVE AT YOUR HOUSE. WE’RE GONNA TAKE THIS AND REDUCE
THIS DOWN FOR ABOUT 10 MINUTES OR SO UNTIL IT GETS
NICE AND THICK. AT THAT POINT, ALL OF THESE BEEF CHUNKS THAT
WE’VE JUST BROWNED UP ARE GOING TO GO BACK INTO THE STEW
ONCE THIS IS REDUCED DOWN AND WE’RE GOING TO COVER IT WITH FOUR CUPS OF BEEF BROTH
STORE BOUGHT OR HOMEMADE WHATEVER YOU HAVE AND TWO CUPS
OF VEGETABLE BROTH. NOW, HERE’S ANOTHER SECRET GUY.
SOMETHING THAT I LOVE THAT
REALLY AMPS UP. ALL THE FLAVOR IN THIS STEW IS I’M GOING TO TAKE ONE OF
THOSE PACKETS OF THAT FRENCH
ONION SOUP MIX AND WE’RE GOING TO ADD
IT IN RIGHT TO THERE. PUT THE LID ON IT, BRING IT UP
TO A SIMMER, LET IT COOK FOR
ABOUT AN HOUR AND A HALF. AND AFTER AN HOUR AND A HALF OF
COOKING, YOU’RE GOING TO TAKE
THE LID OFF. WE’RE GOING TO ADD IN THE REST
OF OUR VEGETABLES. WE HAVE SOME LARGE DICED
CARROTS, LARGE DICED CELERY AND
SOME PEARL ONIONS. I LOVE THE PEARL ONIONS BECAUSE
THEY GET SUCH A BEAUTIFUL VISUAL
WITHIN THAT STEW OF LIKE A NICE POP OF COLOR AS
WELL AS A NICE BITE TO IT. AND THEN AFTER THAT GUYS, WE’RE GOING TO LET IT FINISH
COOKING FOR ANOTHER 45 MINUTES OR SO UNTIL YOU HAVE
CHECK THIS OUT. THE MOST BEAUTIFUL, GORGEOUS HEARTY BEEF STEW YOU’VE
EVER HAD IN YOUR LIFE BEING MADE
WITH BRISKET. THE FLAVOR IS GOING TO KNOCK
YOUR SOCKS OFF. ABSOLUTELY
INCREDIBLE. SOMETHING SO GOOD. SERVE IT UP ALONGSIDE. SOME OF YOUR FAVORITE MASHED
POTATOES ARE BUTTERED EGG
NOODLES. AND GUYS, I’M TELLING YOU RIGHT
NOW. YOU’RE IN HAPPY THOUGH WITH THIS
BRISKET, RED WINE BRAISED BEEF
STEW. THE PERFECT DISH TO WARM YOU UP
DURING THESE COLD WINTER MONTHS. I PROMISE YOU. IT’S DEFINITELY
WORTH ONE MAKING AT HOME BACK TO YOU GUYS IN THE STUDIO. I HOPE YOU GUYS ENJOY THIS
RECIPE AND LOTS OF LUCK TO Y’ALL YUMMY. THANK YOU SO MUCH MATT AND FOR
THIS RECIPE AND MORE. HEAD TO
TODAY.COM/FOOD TODAY. NUTRITIONIST JOY BAUER
CELEBRATING NATIONAL SOUP MONTH.
CHECK IT OUT. HI GUYS. WE ARE CELEBRATING
NATIONAL SOUP MONTH WITH TWO
SUPER DUPER SOUPS. AND THE FIRST SOUP IS A POTATO
LEEK SOUP. I’M GONNA HEAT A
LITTLE BIT OF OLIVE OIL AND I’M GONNA ADD IN MY LEEKS. I’M ADDING IN A LITTLE BIT OF
SALT AND I WILL SAUTE THEM FOR ABOUT
FIVE MINUTES. SO IF YOU HAVE NEVER
EXPERIMENTED WITH LEEKS BEFORE, THIS IS DEFINITELY A RECIPE FOR
YOU. IT’S A GREAT FIRST DATE. NOW
WE’RE ADDING IN TWO PEELED AND
DICED RUSSET POTATOES. THEY ARE GREAT FOR THE IMMUNE
SYSTEM BECAUSE THEY HAVE A LOT
OF VITAMIN C AND ALSO THEY ARE BUSTING WITH
POTASSIUM FOR HEART HEALTH. NOW, A SPRINKLING OF DRIED THYME AND THIS IS A REDUCED SODIUM
VEGETABLE BROTH. I’M PUTTING IN SIX CUPS. YOU’RE GONNA LET THIS COME TO A
BOIL AND THEN REDUCE THE FLAME AND
JUST LET IT SIMMER FOR ABOUT 20
MINUTES. IT’S TIME TO PUREE. I’M USING AN IMMERSION BLENDER
RIGHT IN THE POT. BUT YOU CAN
ALSO TRANSFER SMALL BATCHES OF THE
SOUP INTO A REGULAR STANDARD
BLENDER AND PUREE. IT JUST AS SIMPLY BUT
JUST BE CAREFUL BECAUSE IT’S
VERY HOT. I LIKE TO ELEVATE IT BY ADDING SOME CHOPPED SCALLIONS AND SOME CRUMPLED COOKED TURKEY
BACON BECAUSE AM I RIGHT? EVERYTHING’S BETTER
WITH BACON. MM THAT IS GOOD. AND NOW WE’RE GONNA MAKE A
MINESTRONE WITH NINE SUPERFOODS. SO HERE I’VE WARMED A LITTLE BIT
OF OLIVE OIL AND I’M SAUTEING MY
ONIONS, SOME CARROTS AND CELERY, SOME SALT AND A LITTLE BIT OF PEPPER. AND I’LL SAUTE THIS FOR ABOUT
FIVE MINUTES OR SO TO GET THE
VEGETABLES NICE AND SOFT. I’M ADDING IN TOMATO PASTE AND SOME GARLIC AND I’M GONNA MIX THIS JUST FOR
ABOUT A MINUTE. SO THE GARLIC
BECOMES AROMATIC AND THE TOMATO PASTE IS MIXED
WITH ALL OF THE SAUTEED
VEGETABLES. AND NOW WE ARE READY TO BUILD
OUR MASTERPIECE. A CAN OF DICED TOMATOES WITH THE LIQUID, TWO
CANS OF BEANS. NOW I’M USING WHITE BEANS HERE,
BUT YOU CAN USE WHATEVER IS IN
YOUR PANTRY. THAT’S THE NICE PART ABOUT THIS
RECIPE. EVERYTHING IS
CUSTOMIZABLE. I’M PUTTING IN TWO BAY LEAFS AND
A LITTLE ROSEMARY THYME AND
OREGANO. I HAVE EIGHT CUPS OF A REDUCED SODIUM
BROTH. STIR THIS AROUND, BRING IT TO A BOIL AND THEN
REDUCE THE HEAT AND SIMMER IT
FOR ABOUT 45 MINUTES. THEN I ADD IN SOME FRESH GREEN BEANS. YOU CAN
USE FROZEN AS WELL AND A WHOLE LOT OF CHOPPED KALE. AND I’M JUST GONNA STIR THIS
AROUND JUST ABOUT FOUR MINUTES OR SO AND LAST BUT NOT
LEAST PASTA. SO THIS IS WHOLE GRAIN PASTA AND
I COOKED IT 1 TO 2 MINUTES
BEFORE EL DENTE. AND THEN I LIKE TO JUST TEAR A FEW FRESH BASIL LEAVES. CLASSIC MINESTRONE
IS ALREADY REALLY GOOD FOR YOU. BUT THIS ONE IS THAT MUCH BETTER
BECAUSE I DOUBLED UP ON THE
BEANS. SO THERE’S MORE PROTEIN. THERE’S
MORE FIBER AND I ADDED KALE AND
GREEN BEANS. SOUP IS ON. MM YOU NEED THIS RECIPE THAT’S GONNA BE PERFECT FOR THIS
WEEKEND. SO YOU LOOK FOR THOSE
DELICIOUS RECIPES. HEAD TO TODAY.COM/FOOD. WE ARE BACK WITH TODAY FOOD AND
MORE BACK TO SCHOOL HEALTH. THAT’S RIGHT IN THE START OF THE
NEW SCHOOL YEAR HERE MEANS
YOU’RE PROBABLY LOOKING FOR SOME EASY RECIPES THAT YOU
CAN JUST GET OUT ON THE KITCHEN
TABLE. AND HERE ARE THE FEW SUGGESTIONS
IS CHILDREN’S BOOK AUTHOR SARAH THOMAS ON A MISSION TO
HELP KIDS TRY TO TRY SOME NEW FOODS IN THE BOOK.
KALAMATA KITCHEN. SARAH. IT’S GOOD TO
HAVE YOU AND YOUR KIDS ARE
TRICKY RIGHT NOW. DO YOU THINK IT’S A GOOD IDEA TO
TRY TO GET THEM WHEN YOU’RE, THEY’RE YOUNGER TO TRY NEW
CUISINES SO THAT YOU CAN MAYBE
SET THOSE, THOSE TRENDS EARLY ON? YES, THANK YOU. I’M SO EXCITED
TO BE AND YES, ABSOLUTELY. I MEAN, I
GREW UP EATING THESE FOODS. SO, WHAT WE KNOW IS THAT KIDS DO
ENJOY THESE FOODS. IT’S JUST A MATTER OF WHEN AND
HOW THEY’RE EXPOSED TO THEM. SO YOU SAID THIS ACTUALLY SMELLS
LIKE YOUR HOME AND IT SMELLS AMAZING. SO WHAT’S THE FIRST, THE FIRST DISH WE’RE GOING TO
MAKE IS CHICKEN STEW. THIS IS A, THIS IS A TRADITIONAL
CHICKEN STEW FROM KERALA, WHICH IS WHERE MY FAMILY IS FROM
IN INDIA AND I’VE ALREADY FRIED OFF SOME
SHALLOTS IN THIS OIL. IT ALREADY
SMELLS REALLY GOOD. UM YEAH, AND WE START OFF BY
JUST COOKING SOME ONIONS FOR
ABOUT A MINUTE AND THEN IF YOU WANT, YOU CAN
TAKE SOME OF THOSE CURRY LEAVES
OFF OF THE BRANCH. YEAH. AND WE’RE GONNA, AND HOW DO YOU
GET THESE SPECIFIC LEAVES? CAN YOU GET THEM FROM GROCERY
STORE? YEAH, I THINK YOU CAN FIND THEM
IN MOST INTERNATIONAL MARKETS
AND INDIAN STORES. YOU CAN ORDER THEM OFFLINE.
THEY’RE SUPER FRAGRANT. I HIGHLY RECOMMEND GETTING THE
FRESH ONES AND WITH THE CURRY LEAVES WILL
ADD IN THE GINGER AND THE
CHILIES AS WELL, WE JUST, YEAH, ABSOLUTELY. THANK
YOU. AND WE REALLY JUST LIKE LIGHTLY.
YES. EXACTLY. UM, YOU KNOW, IF YOU, YOU CAN
TONE THIS UP OR DOWN FOR YOU TO THOSE CHILIES FOR KIDS, THEY’RE NOT. SO, AGAIN, I GREW UP EATING IT
BUT IF YOU’RE NOT USED TO EATING
THEM, USE ONE, YOU KNOW, AND D SEE THEM, THIS IS WHERE YOU START TO ADD
IN NEW FLAVORS FOR YOUR KIDS.
EXACTLY. RIGHT. THINGS I’VE NEVER COOKED WITH BEFORE. REALLY? OK. THIS IS
A GREAT RECIPE TO TRY IT OUT. LIKE I’M INTIMIDATED. THAT’S A PERFECT, THAT’S PERFECT. JUST LIKE THAT CARD IN OR YOU CAN ADD IN TWO OF THE
CINNAMON STICKS AND SOME OF THE
CLOTHES AS WELL. AND THIS IS WHERE IT STARTS TO
SMELL REALLY, REALLY GOOD. DID I MISS THIS? OH, NOT YET. NOT YET. SO NOW
WE’RE GOING TO PUT IN THE
CHICKEN AFTER THESE HAVE BEEN COOKING FOR A LITTLE BIT. GO, GO. YEAH. AND THIS, WE’RE JUST GOING TO
COOK. SO IT WAS BONELESS CUBES. YOU CAN USE BONE INTO IT.
ADDS A REALLY NICE FLAVOR AND YOU’RE JUST PRETTY MUCH.
EXACTLY. RIGHT. THAT YOU CANNOT BEAT THAT. JUST PUT THIS FOR 2 TO 3
MINUTES. OH, THANK YOU. YES, THANK YOU. THANK YOU. I KNOW. NO, THE POINT IS TO EAT IT AND
ENJOY IT. RIGHT. SO THIS IS A ONE POT DISH. SO AFTER THE CHICKEN HAS COOKED
FOR A LITTLE BIT, SO I WANT THOSE FIRST
IMPRESSIONS. SO POTATOES AND A LITTLE BIT OF VINEGAR AND IT’S, YOU KNOW, IT’S REALLY LIKE
MINIMAL EFFORT, SO MUCH FLAVOR. AND IT’S SUCH A
GOOD WAY TO INTRODUCE KIDS TO
THIS CUISINE. WHAT’S THIS DISH? LET’S MOVE DOWN BEFORE. SURE. SO NEXT UP, THIS IS MY
MOM’S THE RECIPE. SO THIS IS ONE OF THE
FIRST FOODS THAT I GREW UP
EATING. AND, YOU KNOW, THIS IS A, THIS
IS A STAPLE THAT ENJOYED BY
INDIAN FAMILIES ALL OVER. AND WHAT WE’RE GOING TO DO
TODAY, IT’S ACTUALLY THE RECIPE THAT’S
FOUND IN THE BACK OF THE BOOK AS
WELL AND INSPIRES KAM AND AL ADVENTURE IN THE STORY. I WAS REALLY INSPIRED AS A KID
BY THE SOUNDS AND SENSE OF
SPICES GOING. SO WHAT WE’RE GOING TO DO IS
TEMPER OR GLOOM. OUR SPICES, YOU KNOW, ARE YOU USE THESE ARE MUSTARD
SEEDS AND YES, THEY ARE POPPING
LIKE FIREWORKS IN THE BOOK. SO ACTUALLY AS SOON AS THEY
START POPPING, YOU’RE GOOD TO GO AND WE’RE GOING TO ADD IN SOME
GARLIC CHILIES AND GINGER HERE AS WELL. WE REALLY JUST GOING TO COOK
THESE UNTIL JUST FOR A LITTLE BIT BECAUSE I LIKE THAT
KIND OF FRESHER FLAVOR. YES. AND THAT SMELL. THIS WAS A REALLY ENGULFING. I, I REMEMBER THIS BEING LIKE WHAT
MY HOUSE SMELLED LIKE ALL THE
TIME. SO THANKS MOM. I WAS REALLY LUCKY YOU. SO WE REALLY JUST COOK THIS FOR
A MINUTE. LET EVERYTHING GET
KIND OF LIGHTLY BROWN. BUT THAT THAT YOU’RE PUTTING IN WHAT THAT IS
ACTUALLY JUST THE DRIED LENTILS,
RIGHT? SO THE NICE THING ABOUT THAT IS LIKE, YOU CANNOT MESS THIS ANYTHING LIKE IT. I LOVE THAT. SO IT IS SO GOOD. AND THEN LIKE A GRILLED CHEESE, DIPPING A TOMATO
KIND OF COMFORT FOOD. YES, IT’S
ABSOLUTELY COMFORT. ARE YOU DIP IT IN THAT? I’VE NEVER ACTUALLY
DONE THAT ON TO IS A GREAT THING. IT’S GREAT. I
USE LEFTOVER. SO WE WANT TO THANK YOU THAT. OF
COURSE. THAT RECIPE AGAIN IS IN THE BACK
OF THE BOOK KALAMATA KITCHEN. IF YOU’VE BEEN CURLING UP WITH
COMFORT FOOD TO GET YOU THROUGH
THE CHILI DAYS, YOU KNOW, THERE’S NOTHING
BETTER, NOTHING BETTER THAN A
STEAMING BOWL OF HOT SOUP. WE WANT IT NOW. CHEF ED HARRIS
AT JUST WHAT THE DOCTOR ORDERED. HE’S THE AUTHOR OF VEGAN FOOD. YOU WANT TO EAT SOUP CAN BE SO GOOD AND YOU
DON’T NEED, YOU KNOW, A TON OF THINGS LIKE VERY SIMPLE
RECIPES ARE DELICIOUS AND
HEALTHY AND GOOD FOR US. TELL US WHAT WHAT WE’RE MAKING. SO TODAY WE ARE MAKING A CHARRED
CAULIFLOWER SOUP. REALLY SIMPLE INGREDIENTS, BUT
SUPER DELICIOUS. AND IT’S A
MULTI-PURPOSE SOUP. ALL RIGHT. SO FIRST THINGS FIRST, I’M GONNA
JUST HAVE SOME, I HAVE OIL AND UM MY ONIONS AND
GARLIC IN THIS SAUTE PAN THAT I LIGHTLY STARTED TO COOK
ALREADY AND WE’RE JUST PRETTY MUCH GONNA
SWEAT THIS TO GET SOME COLOR AND DEVELOP
SOME FLAVOR. ONE OF THE KEY THINGS ABOUT, YOU KNOW, COOKING PLANT BASED
FOOD IS THAT YOU WANNA TRY TO CREATE FLAVOR EVERY STEP OF THE
WAY LOOKS DELICIOUS. OK? SO ONCE THIS IS READY, WE’RE GONNA REMOVE ALL OF THE AROMATICS, WHICH IS OUR ONIONS AND GARLIC
AND WE’RE GONNA RESERVE THE OIL
INTO THE PAN THAT IT’S IN BECAUSE
WE’RE GONNA USE THAT SEASONED
OIL. YES, WE’RE GONNA USE THIS SEASONED
OIL TO SEAR THE CAULIFLOWER AND DEVELOP EVEN
MORE FLAVOR. OK. SO NOW YOU’RE SEARING
CAULIFLOWER RIGHT THERE ON THE
STOVE. HOW LONG DOES IT TAKE AFTER YOU
PUT THAT IN? SO IT TAKES ABOUT 2 TO 3
MINUTES. IT REALLY DEPENDS ON THE SIZE
THAT YOU CUT YOUR CAULIFLOWER, RIGHT? SO BIGGER FLORETS WILL TAKE A
LITTLE BIT MORE TIME. AND THEN ALSO IT DEPENDS ON THE
FLAME. IF YOU HAVE IT ALL THE WAY UP
OR, YOU KNOW, MEDIUM FLAME. ARE YOU TRYING TO, ARE YOU TRYING TO COOK TILL IT’S
SOFT OR JUST MAKING IT BROWN? UM YOU WERE JUST MAKING IT
BROWN. AND THE REASON WE’RE DOING THAT
IS BECAUSE CAULIFLOWER HAS
NATURAL SUGARS AND YOU WANT TO REALLY GET A
DEEP CARAMELIZATION. SO BY CARAMELIZING THEM, IT BRINGS OUT WAY MORE FLAVOR
THAN IF YOU WERE TO JUST THROW
THEM INTO YOUR POT. THAT’S YOU’RE GOING TO USE TO BOIL THEM
WITH, RIGHT. SO ALL THE CAULIFLOWER WHEN IT’S
DONE BEING CARAMELIZED, IT LOOKS
LIKE THIS, RIGHT? AND IT’S FULLY CARAMELIZED AND TO THIS, WE’RE GOING TO ADD
THE AROMATICS THAT WE JUST
CARAMELIZED EARLIER ON, WHICH IS
THE ONIONS AND GARLIC. RIGHT. TO THAT. WE’RE GONNA ADD
OUR SALT AND PEPPER. YOU WANNA DEFINITELY SEASON ALL
THE WAY. RIGHT? OK. WHAT’S THAT? THEN? WE’RE
ADDING OUR FRESH THYME. RIGHT. I JUST PICK THE LEAVES
OFF. SO THERE’S LESS STEM AND THEN TO THIS WE’RE ADDING
OUR VEGETABLE STOCK. YEAH. SO IT’S COMPLETELY VEGAN. WOW,
THAT’S GOOD. YES, 100%. BUT IF YOU’RE NOT VEGAN AND YOU
WANTED TO GO A DIFFERENT ROUTE, YOU CAN USE CHICKEN STOCK, YOU
CAN USE VEAL STOCK. UM AND YOU CAN USE ANYTHING THAT
WOULD MAKE IT NOT VEGAN. SO HOW LONG DO YOU NEED TO COOK
THAT, ED? SO THIS WILL COOK FOR ABOUT I’D SAY 10 MINUTES OR SO. UM
BECAUSE THE FLORETS ARE SMALL. SO THEY WON’T TAKE THAT LONG ONCE IT’S AT THIS STAGE, WE WANT
TO JUST COVER IT, BRING IT UP TO
A FULL BOIL, RIGHT. THE WHOLE POINT OF THIS IS TO
LET THE FLAVORS KIND OF STEW
TOGETHER. SO COVER IT, BRING IT UP TO A
BOIL AND THEN TURN IT DOWN AND
LET IT SIMMER. ONCE IT SIMMERS, WE GET THIS REALLY DEEP RICH
BROTH WITH THE CAULIFLOWER
THAT’S FULLY COOKED, RIGHT? AND BY DOING IT THIS WAY, YOU GET A REALLY FORK TENDER
CAULIFLOWER AND THAT’S WHAT YOU
WANT. YOU WANT, YOU WANT IT TO ALMOST
LOOK TRANSLUCENT, RIGHT? SO ONCE IT’S READY, WE TURN THE FLAME OFF COMPLETELY BECAUSE IT’S VERY, THIS IS THE TRICKY PART AND WHEN
I SAY TRICKY IS BECAUSE WE’RE
ABOUT TO PUREE AND WE WANT TO ADD OUR CREAM. THIS RIGHT? IS THAT HEAVY CREAM? OH SO IT’S NOT VEGAN ANYMORE. IT
LOOKS LIKE HEAVY CREAM. SO WHEN I SAY CREAM, THIS IS MY
COCONUT MILK AND IT’S A REALLY
NICE COCONUT MILK. SO, YES, YES, I KNOW YOU LIKE COCONUT. I DO. SHE LIKES IT IN HER OIL. SO YOU,
YOU PUT THAT IN THE BLENDER AND
JUST STIR THAT UP. SO ONCE THIS IS BOILED AND IT’S
COOKED, YOU ADD YOUR MILK TO
THIS, RIGHT? UM AND YOU LET IT COOL FOR 10
MINUTES BECAUSE THE IDEA IS WHEN YOU PUT IT INTO
YOUR BLENDER, IF IT’S PIPING HOT, ONCE YOU START BLENDING THE
PRESSURE AND THE HEAT WILL POP, WILL POP THE LID AND THAT COULD
BE A REALLY BAD THAT HEY, ED, WE GOT A ROCK AND
ROLL. WE GOTTA GO BUT WE WANT TO LET
YOU KNOW, NOT ONLY IS IT
DELICIOUS SOUP, WHICH IS A 10, YOU SAY IT’S A GREAT TOPPING FOR
PASTA? YES. YES. I MEAN THIS SOUP
DOUBLES BECAUSE IT’S FULLY
PUREED. SO LITERALLY BOIL SOME PASTA,
TOSS IT IN THERE A LITTLE BIT OF
VEGAN PARMESAN CHEESE, SOME CHILI FLAKES, PARSLEY. YOU’RE GOOD TO GO. ALL THESE SOUPS LOOK AWESOME. AND ALL THE RECIPES WILL BE AT
TODAY.COM/FOOD AND CHECK OUT
ED’S BOOK. I KNOW EVERYBODY WANTS IT. IT’S
DELICIOUS. GET IT TODAY.COM IS HERE TO HELP STARTING WITH I, I’M EXCITED ABOUT THIS. SO OUR
FIRST SUPER FOOD IS THE LEMON AND LEMONS ARE LOVELY ON SO MANY
DIFFERENT LEVELS. FIRST, THEY COME PACKED WITH
VITAMIN C, WHICH IS PARTICULARLY IMPORTANT
RIGHT NOW BECAUSE WE’RE IN THE MIDST OF COLD AND FLU
SEASON. VITAMIN C HELPS TO BOLSTER OUR
IMMUNE SYSTEM. I EVER REALLY EAT ENOUGH LEMON TO
GET THE VITAMIN C OUT OF IT. ACTUALLY, LEMONS HAVE A LOT OF
VITAMINS IN THEM. SO ONE LEMON IS ABOUT TWO
TABLESPOONS OF LEMON JUICE AND THAT GIVES YOU ABOUT 50% OF
YOUR VITAMIN C. YEAH, I ALSO LOVE THAT. THEY INFUSE CITRUSY FLAVOR AND
BRIGHTEN THINGS UP WITHOUT
ADDING CALORIES, SODIUM OR SUGAR. RIGHT? AND YOU’RE PUTTING IT IN A
CHICKEN, WE’RE GOING TO DO A SPIN ON A
SOOTHING CHICKEN NOODLE SOUP AND I’M CALLING THIS
MY CHICKEN LEMON SOUP. AND OF COURSE I PUT OR SO AND I THINK YOU’RE GOING TO LIKE IT.
WE GET FREE NOLES. YES. YES. YES. THERE’S WHOLE OR IN HERE. SO I BUILT THE SOUP WITH
ONION AND CARROT AND GARLIC. I
ADDED LEMON ZEST IN HERE. AND I ALSO ADDED IN BROTH AND THIS IS A SLURRY TO SLIGHTLY
THICKEN UP THE TEXTURE. IT’S
LEMON JUICE. SO MORE LEMON JUICE AND ARROW
ROOT, YOU ADD THAT AND YOU ADD
IN YOUR CHICKEN AND THIS IS REALLY DELICIOUS. I
HOPE YOU’RE GONNA MAKE A SPICY HOT
CHOCOLATE THIS KIND OF ALMOST
MEXICAN IT IS ARE GONNA KICK UP THE HEAT. CAYENNE IS OUR NEXT SUPERFOOD. AND CAYENNE HAS A, A COMPOUND CALLED CAPSAICIN
WHICH GIVES OUR METABOLISMS A
SLIGHT BOOST AND IT COULD ALSO HELP TO
TAME HUNGER. SO HOW DO WE MAKE THIS? I THINK YOU’RE GONNA LOVE THIS, BUT I HOPE YOU LIKE SPICE. SO HERE I HAVE ALMOND MILK AND A
LITTLE BIT OF CINNAMON. ONCE THAT’S BUBBLING, I’M ADDING
CAYENNE. THEN I’M ADDING SOME VANILLA
EXTRACT AND SEMISWEET OR DARK
CHOCOLATE CHIPS. MELT THIS ALL UP AND YOU GOTTA TRY THIS GUYS AND
THEN YOU HAVE YOUR SPICY HOT
COCOA. I’M GONNA PUT A LITTLE BIT OF WHIP ISN’T THAT GOOD? AND ON INSTAGRAM, I’M GONNA PUT THE REGULAR
VERSION WITHOUT THE KICK AND I’M
ALSO GONNA PUT IT WITH THE K BEFORE WE RUN OUT OF TIME. LET’S
TALK ABOUT THIS WHITE BEAN
CHILI. THIS IS A SMOKY WINTER WHITE
BEAN CHILI. I DRESSED FOR THE
OCCASION. SO WHITE BEANS ARE GREAT BECAUSE
THEY HAVE A COMBINATION OF FIBER AND PLANT
BASED PROTEIN STABILIZES OUR BLOOD SUGAR. OH
MY GOSH. SO HERE WE HAVE ALL THE FIXINGS
FOR A CHILI AND TWO CANS OF
WHITE BEANS, WHICH ARE FABULOUS AND ALL THESE
GREAT SPICES. SO WE HAVE SMOKY PAPRIKA. THAT’S
WHERE THE SMOKY COMES FROM. CHILI POWDER, CUMIN, SALT AND
PEPPER AND A LITTLE BIT OF
CAYENNE AGAIN TO KICK IT UP. AND WE ALSO HAVE YEAH DIVING
GUYS AND WE ALSO HAVE THAT. ALL THESE, OF COURSE, ARE ON OUR WEBSITE
TODAY.COM AND YOU GOTTA TRY IT ANOTHER HIT. WE’RE BACK WITH TODAY’S FOOD
JOINED BY ONE OF OUR FAVORITE
CHEFS, OUR BOBBY FLAY. THAT’S RIGHT, HE’S GOT A NEW BOOK OUT NEXT
WEEK CALLED BEAT BOBBY FLAY CONQUER THE KITCHEN WITH
100 PLUS BATTLE TESTED RECIPES. AND THIS MORNING BOBBY’S
TEACHING US HOW TO WIN IN THE KITCHEN WITH ONE OF HIS
ALL-TIME FAVORITE DISHES. BOBBY, JUST WHEN YOU THINK YOU KNOW
EVERYTHING ABOUT CHILI. YOU’RE GOING TO DO SOMETHING. IS IT A SECRET INGREDIENT? IS IT LIKE, ARE YOU GONNA ADD SOME COFFEE
GRINDS TO IT, OR ARE YOU GONNA, WHAT ARE YOU DOING? YOU’RE JUST TAKING THE MEAT OUT? YOU’RE ROBBING US? WELL, I, I, IT IS A VEGETARIAN DISH, BUT CARSON, YOU HAVE TO UNDERSTAND, FIRST OF ALL, ON BEEF BOBBY FLAY, I DON’T GET TO DECIDE WHAT THE
SIGNATURE DISH THAT WE’RE
COOKING IS. IT’S THE OTHER CHEF. SO I GOT CHALLENGED TO VEGETABLE
CHILI AND ALSO MY GIRLFRIEND
DOESN’T EAT MEAT, SO YOU KNOW, I GOT TO ADJUST. SO HOW DO YOU MAKE IT GOOD, MAN. WELL, I’M GONNA TELL YOU RIGHT NOW, SO COME ON OVER. SO, UM. I’M GONNA START BY MAKING THE
BASE OF THE CHILI. I ALWAYS SAY EVERYTHING GOOD
STARTS WITH ONIONS AND GARLIC. WE’RE GONNA START WITH SOME
ONIONS AND GARLIC AND THEN SOME
TOMATOES AS WELL. AND OF COURSE YOU NEED TO BRING
SOME SPICES INTO THE GAME, MY GIRLFRIEND. I KNEW YOU WERE GONNA GO THERE. I KNEW YOU WERE GONNA GO THERE. WELL, YOU BROUGHT IT UP, SHE’S GONNA RENAME NAMELESS FOR
NOW, THANKS. I’LL HAVE IT BY THE END OF THE
SEGMENT WENT OUT THE WINDOW. NOTHING REMAINS BOBBY. IT’S 2021. HOW’D YOU GUYS MEET? ANYWAY, SO THEN YOU, THEN YOU ADD A DARK BEER TO THE
CHILI, WHICH IS ONE OF THOSE SECRET
INGREDIENTS, RIGHT? AND THEN THIS BECOMES THE BASE
OF IT NOW. CARSON WAS ASKING LIKE, YOU KNOW, YOU ROB US OF THE MEAT, BUT YOU CAN USE THINGS THAT ARE
THAT ARE VEGETABLES THAT
ACTUALLY GIVE US THE THE TEXTURE SO WE’RE GOING TO
WE’RE GOING TO CARSON FOUNDER I
WILL NOT SAY IT OUT LOUD, HE DID, YEAH. VEGAN OR VEGETARIAN, YOU REALLY ARE DATING UP BOBBY. YOU’RE REALLY DATING. YOU ARE A LUCKY MAN. WHAT VEGETABLES ARE YOU USING
THERE, BOBBY, THANK YOU SO MUCH. THANK YOU SO MUCH. SO WE HAVE, WE HAVE EGGPLANT AND PORTOBELLO
MUSHROOMS BECAUSE THEY HAVE THAT SORT OF MEATY
TEXTURE. WE’RE GONNA ADD THAT TO THE TO
THE CHILI AS WELL. AND WE’RE GONNA LET THIS COOK
FOR A LITTLE WHILE AND THEN
BASICALLY WHAT HAPPENS IS YOU HAVE THE BASE OF THE
CHILI AND IT LOOKS AND FEELS
LIKE CHILI. IT TASTES LIKE CHILI, BUT IT’S COMPLETELY MEATLESS. AND, AND THEN THE THING I LOVE ABOUT
CHILI IS THAT IT BECOMES LIKE THIS CANVAS FOR
ALL THESE LIKE REALLY COOL GARNISHES THAT YOU
CAN PUT ON TOP, WHICH IS REALLY THE KEY, RIGHT? SO WE HAVE SOME YOGURT THAT UH HAS A LITTLE BIT OF UH
UH SITTO PEPPERS IN IT AND SOME
LIME JUICE. WE WANT THAT NICE COOLING EFFECT AND I HAVE SOME AVOCADOS IN HERE
WITH. SOME WITH SOME DICED RED ONIONS
AND SOME CHILIES, PUT SOME AVOCADO ON TOP. IT’S ALMOST LIKE THE CHILI
BECOMES A VEHICLE FOR ALL THESE
COOL THINGS THAT YOU WANT TO EAT A LITTLE A FEW
TORTILLA CHIPS WITH SOME CRUNCH. YOU GOTTA MAKE SURE YOU HAVE
THAT CRUNCH GOING. HEY BOBBY, DOES, DOES THE CHILI TAKE LESS TIME
BECAUSE IT’S MEAT-BASED, I MEAN VEGETABLE BASED THAN A
MEAT BASED ONE WOULD? IT DOES, AL, BECAUSE, YOU KNOW, IF YOU’RE COOKING SOMETHING LIKE
EGGPLANT OR PORTOBELLO
MUSHROOMS, IT’S GOING TO, UH, IT’S GONNA COOK A LOT QUICKER. YOU JUST WANT TO MAKE SURE THAT
THE MUSHROOMS. THEN THE EGGPLANT COOK ALL THE WAY THROUGH BECAUSE
THEN IT ABSORBS ALL THE FLAVOR FROM THE BASE OF THE
CHILI ITSELF. YOU WANT TO COOK OUT THAT DARK
BEER, YOU WANT TO GET SOME OF THAT
EARTHINESS AS WELL. AND UH, AND THEN, YOU KNOW, YOU JUST, YOU START TO GARNISH IT A LITTLE
BIT OF LIME ZEST ON TOP, SO YOU HAVE SOME ACIDITY, YOU HAVE SOME SPICINESS, YOU HAVE A LITTLE SWEETNESS, ALL THE GOOD THINGS, AND IT’S A, IT’S A VERY WARMING DISH. I HAVE TO SAY LIKE WHEN I FIRST
SAID, WHEN I FIRST HEARD THAT I HAD TO
MAKE VEGETABLE CHILI ON BEEF
BOBBY FLAY, I WAS KIND OF BUMMED OUT
BECAUSE, YOU KNOW, I AM, I AM A. EATER AND UM BUT I HAVE TO SAY THAT
THE EGGPLANT AND THE MUSHROOMS DO A GREAT JOB
OF SUBSTITUTING IT AND OF COURSE IT’S A LITTLE BIT
HEALTHIER. I MEAN PEOPLE ARE EATING A LOT
MORE VEGETABLES. I WAS GONNA SAY PLANT
PLANT-BASED HAVING ITS MOMENT
NOW, BOBBY? OH, IT’S UNBELIEVABLE. YOU KNOW, AS A CHEF WE CONSTANTLY HAVE TO
ADJUST TO THE TRENDS OF THE WAY
PEOPLE ARE EATING, AND I WILL SAY ONE THING PEOPLE
ARE EATING HEALTHIER AND
HEALTHIER, AND I DON’T THINK THAT’S EVER
GOING TO GO IN REVERSE. I THINK IT’S ONLY GOING TO KEEP
GOING IN THAT DIRECTION. SO WE HAVE TO REALLY GET VERY
COMFORTABLE WITH COOKING
VEGETABLES. LOTS OF DIFFERENT WAYS. YEAH, WHAT DID YOUR GIRLFRIEND SAY
WHEN SHE TRIED THAT FIRST BITE? I WAS JUST CURIOUS. JUST TRYING TO HELP YOU HERE
TRYING TO HELP A BROTHER OUT. SO WHAT DID SHE SAY? WHO, YOU KNOW WHAT? I HAVEN’T MADE THIS FOR HER YET, TO BE PERFECTLY HONEST, BUT YOU KNOW IT’S ON THE DOT. WELL, IT’S BEEN, IT’S BEEN THE SUMMER NOW, NOW, YOU KNOW, IT’S GETTING A LITTLE BIT. WELL, IS SHE THERE RIGHT NOW? BOBBY. WE LOVE YOU SO MUCH. HAVE A KEY TO THE ELEVATOR. WHAT ELSE IS IN YOUR BOOK? WE HAVE A COUPLE OF SECONDS. WHAT OTHER KIND OF RECIPES? ARE THEY ALL VEGETARIAN? WELL, YOU KNOW, THERE’S ALL KINDS OF THINGS FROM
LIKE PERI PERI CHICKEN TO SHRIMP
AND GRITS. UM, THERE’S SOME GREAT DESSERTS LIKE
A SPICED CHOCOLATE PUDDING, UM, EGGPLANT ROLLERTINI, I MEAN, YOU KNOW, SALISBURY STEAK. THERE’S THERE’S REALLY CLASSIC
HOME-STYLE DISHES, AND THEN THERE’S A COUPLE OF
THINGS IN THAT ARE A LITTLE BIT
FANCIER, BUT IT’S A, YOU KNOW, IF IF YOU’RE A FAN OF THE SHOW, I MEAN, UH, AL’S BEEN ON THE SHOW. A COUPLE OF TIMES IT’S SUCH A FUN SHOW AND UM WE
WE’VE SHOT OVER 500 EPISODES SO OBVIOUSLY
THEY’RE NOT ALL IN THIS BOOK. THIS IS VOLUME ONE, SO IT’S A TERRIFIC. IT’S A GREAT SHOW. IT’S A GREAT BOOK. THANK YOU, BOBBY. GOOD LUCK WITH THE WAIT IS OUT
NEXT TUESDAY. FIND OUT MORE ON THE CHILI
RECIPE WITH NO MEAT IN IT. GO TO TODAY.COM/BORING YOU’VE
LEARNED A VALUABLE LESSON, BOBBY FLAY. WE’RE LIKE 13 YEARS OLD. OK GUYS, WE’RE BACK WITH TODAY FOOD AND
ANOTHER ITALIAN FEAST. CHEF GIADA DE LAURENTIS IS HERE
TO WHIP UP HER ZUCCHINI LASAGNA ROLLS AND A
DELICIOUS ITALIAN DESSERT. I HEARD. YES, AND I THINK YOU’VE TASTED IT. WHEN I SAY I HEARD, I MEAN IT WAS SHOVED IN MY FACE
5 MINUTES AGO. BECAUSE WE DON’T HAVE THE
NOODLES, SO LIKE THOSE NOODLES FOR THIS, RIGHT? SO WHAT I LIKE TO DO, I LIKE THAT IT’S A LITTLE, IT’S SORT OF VEGETARIAN. I JUST REALIZED YOU’RE
VEGETARIAN, BUT IT’S ALL GOOD, BUT I PUT PROSCIUTTO ON THOSE, BUT WE DON’T WORRY ABOUT ME, GUYS. WE WORRY ABOUT AMERICA OF THE
GUESTS. WELL, YOU KNOW, BECAUSE THIS IS A GREAT
VEGETARIAN MAIN COURSE OR SIDE FOR THE
HOLIDAYS OR ANY TIME IF YOU
DON’T HAVE PROSCIUTTO ANYWAY, WHO IS GOING TO TRY TO MAKE, OK, LOOK OUT FOR YOUR FINGERS, BUT MAKE COME HERE AND DO IT
HERE SOMETHING AWFUL ON THE AIR. NO, NOT ON THE AIR, THANKFULLY. I WAS AT HOME. GOODNESS. SO LET’S, OK, I WAS USING A MANDOLIN, SO YOU CAN DO THIS WITH A
MANDOLIN. THAT’S HOW THEY GOT THESE. YOU DIDN’T GET I DIDN’T DO. DID YOU NOT DO THAT? IT LOOKS LIKE WHEN I SHAVED MY
FACE WE GO THERE WE GO. WELL, THAT’S A LITTLE THICKER, A LITTLE THICKER. GET IN THERE ANYWAY, THERE WE GO WE’RE JUST ABOUT OUT
OF TIME. SO YOU USE A VEGETABLE PEELER, YOU MAKE THESE LITTLE THIN ROLLS
OUT OF THE ZUCCHINI, OK? YOU TAKE SOMEBODY CAUGHT THEM
NOW. DO YOU WANT TO GET YOUR HANDS
DIRTY? YEAH, OF COURSE, SURE. OK, HE’S NOT JUST A PRETTY FACE. COME ON NOW. JUST CHECKING. I GOT PRETTY HANDS TOO. OK. YOU’RE NOT GONNA TOUCH THE. YOU’RE GONNA USE A SPOON, OK, OK. SO THIS IS RICOTTA THAT WE’VE
ALREADY DRAINED. YOU CAN ADD PARMESAN CHEESE I’D
BE HAPPY AND ORE ALL OF IT GO. LET’S GO. OK. I LIKE MY CHEESE. LET’S GO. OK. THEN WE’RE GONNA ADD SPINACH AND
EGG AND PROSCIUTTO. SO YOU’RE BASICALLY I’M JUST
DUMPING THINGS FOR YOU, CORRECT? OK, IT’S MY PLEASURE. YES, YOU’RE WELCOME. I’M MAKING IT EASY. OK, SO FOR YOU, YOU LEAVE OUT THE PROSCIUTTO, MIX IT ALL TOGETHER, AMERICA, AMERICA. THERE WE GO, AND THEN IT LOOKS LIKE THIS AND
NOW WE’RE LIKE, OK, OH GREAT, DIDN’T I DO A GOOD JOB? THANK YOU. YEAH, YOU DID A REALLY GREAT JOB. TRY IT. GO AHEAD, OK, BUT WAIT, I WANT, I WANT YOU TO TRY TO DO THIS. OK. OH NO, I WAS MAKING FUN OF CRAIG, AND NOW YOU’RE MAKING ME DO IT. OH, THIS IS GOOD. BUT WAIT, I’M NOT GONNA MAKE YOU DO IT. GO. YOU CAN ON ONE END, ON ONE END, AND THEN ROLL IT AND IT’S A
LITTLE BIT BECAUSE THERE’S UKEMIA SO THEN ROLL IT LIKE A
LITTLE JELLY ROLL, ROLL, ROLL, ROLL IT, AND IT’S OK IF IT’S NOT A
PERFECT WITH THE FAMILY, YEAH, AND THEN YOU PUT IT RIGHT IN
HERE. BE HAPPY TO. SO WE PUT A BIT OF SAUCE ON THE
BOTTOM, YEAH, WE PUT A LITTLE BIT OF MARNARA
ON THE BOTTOM. THAT’S MINE. DON’T STEAL MINE AND THEN YOU
PUT THEM ALL AND YOU WANNA GIVE
THEM A LITTLE ROOM, YOU GUYS DON’T, DON’T BUMP THEM UP AGAINST EACH
OTHER BECAUSE ZUCCHINI HAS A LOT OF
WATER, SO WHEN YOU PUT IT IN THE OVEN, IT GETS TOO WET. SO YOU WANT TO LEAVE SOME SPACE. SO KIND OF LIKE THIS, AS YOU CAN SEE, YOU PUT ANOTHER CUP OF SAUCE
OVER THE TOP LIKE THIS. OH MY GOD, OK, JUST LIKE THAT, ANOTHER CUP OR SO OF PRE-MADE. UM, JARRED MARRA, THIS IS AMAZING AND A LITTLE BIT
OF, YEAH, LOOK, AND A LITTLE MOZZARELLA RIGHT ON
TOP AND IT’S DIFFERENT. YOU OK? I’M GOOD. I JUST, IT WAS THE BAD CHET THAT DID IT
TO ME. THIS IS THE PROSCIUTTO. OH YEAH, THANK YOU. OK, SO THAT’S EASY ENOUGH. 450 CAN’T BEAT IT. 20 MINUTES. 20 MINUTES. I WANNA MAKE SURE WE GET TO THE
OOEY GOOEY CHOCOLATE CAKE. OH YES, SURE. OK, SO BUTTER AND SUGAR IN HERE. I’M GONNA EAT THE COOKIES. NOW THEY DIDN’T LEAVE ANY HOLE
FOR YOU TO SEE. AMARETTI. THEY’RE ALMOND COOKIES IN ITALY. WE HAVE THEM WITH COFFEE WITH
BREAKFAST, AND WE GRIND THEM UP. OH, YOU KNOW THEM. I’VE GOT ITALIAN WIFE. OH WELL, YOU DIDN’T TELL ME THAT EARLIER. OK, EXACTLY. SO YOU CAN BUY THESE MANY MANY DIFFERENT PLACES, UM, AS WELL AS MY E-COMMERCE SITE, JAY.COM, BUT YOU JUST LEARNED ABOUT. I DID. OK, SO THEN YOU ADD THE COOKIES AND
THE MONDS RIGHT IN HERE. I TOLD YOU IN VEGAS FACES
EVERYWHERE. ANYWAY, SHE’S LIKE LOOKING OVER ME WHEN
I WAS IN VEGAS. GO WATCHING OVER YOU. A LITTLE LEMON ZEST AND 4 EGGS. OK, THERE WE GO. OK. A LOT OF EGGS TODAY. I LOVE EGGS. WHAT IS CHOCOLATE COMING? EGGS, EGGS RIGHT NOW. YOU WANNA DO IT? WHY NOT? BECAUSE I’M NOT GOOD AT THESE
THINGS. OF COURSE YOU ARE. JUST, YEAH, MELTED CHOCOLATE RIGHT IN THAT
BECAUSE THAT IS HOW YOU POUR
CHOCOLATE. LOOK, YOU PULSE IT ALL TOGETHER. THIS IS WHAT IT LOOKS LIKE, RIGHT, AND YOU POUR. YEAH, CRAIG, I DIDN’T DO THAT. SO ANYWAY, IT’S SAT FOR A MINUTE, SO IT’S MORE LIKE MOUSSE NOW, UM, BUT YOU PUT IT IN A SPRINGFORM
PAN AND WHAT I LOVE ABOUT THESE SPRINGFORM PANS IS YOU CAN
CLICK THEM OPEN AFTER YOU BAKE. SO IT’S REALLY I COULD NEVER
FIGURE THOSE THINGS OUT AND THEN
YOU JUST PUT IT IN HERE AND YOU BAKE IT
AT 3:50 FOR 35 MINUTES. YOU ALWAYS MAKE IT LOOK SO EASY. ALL RIGHT, HERE WE GO. WELL, IT IS IF ALL THE WORK’S DONE, BUT ANYHOW AND THEN CRAIG, WHY DON’T YOU ADD A LITTLE BIT
MORE COCOA POWDER ON TOP. SHE JUST AS A FINISHING AND THEN A LITTLE BIT OF ORANGE
ZEST OVER. LOOK AT THAT. YOU’VE LEARNED THAT THE TAP TAP
TAP TAP. IT’S NICE AND LIGHT THAT WAY, OK? AND THEN A LITTLE ORANGE ZEST ON
TOP. THIS IS DELIGHTFUL. AND THEN A LITTLE WHIPPED CREAM, GLUTEN FREE, GLUTEN FREE. I THINK IT’S GREAT AND IT’S A GREAT WAY TO USE
THESE COOKIES. THESE ARE WHICH I JUST LOVE. HOW IS IT YOU NEVER RUN OUT OF
RECIPES? LIKE I MEAN, IT’S JUST YOU’RE JUST ENDLESS. BECAUSE THAT’S WHAT I DO, AND NOW I’M TRAVELING TO ITALY
TO GET BECAUSE SHE’S GOT A WEBSITE YOU CAN GO ON HER
WEBSITE, YOU KNOW WHAT OTHER WEBSITE YOU
GO TO GET HER RECIPES.COM/. CHEESY. OK, THOSE ARE MY THREE FAVORITE
SEATS, WHICH IS EXACTLY WHAT WE’RE
LOOKING FOR IN FALL AND OUR FRIEND CHEF ALEX GUANELLI IS
HERE TO MAKE IT HAPPEN. I LIKE HOW DO YOU HOW DO YOU SAY
IT? I JUST SAY GUARNA SHELLY. MY FATHER WOULD SAY GUANAKELI, AND I JUST SAY I SAID SHE. SHE’S THE CO-HOST OF FOOD
NETWORK’S THE KITCHEN, AND THEY’VE GOT A SPECIAL
FRIENDSGIVING EPISODE AIRING
THIS WEEK. YOU HAVE SUCH A GREAT CREW ON THAT SHOW, BY THE WAY, RIGHT? ARE YOU SO HAPPY? I CANNOT STOP LAUGHING. LITERALLY THE DIRECTOR’S LIKE, PLEASE STOP. I CAN’T GET THE SHOT. WHAT IS THAT? I, I, IT’S LIKE BEING IN A KITCHEN
WITH A DIFFERENT TYPE OF FAMILY
AND I NEED IT, YOU KNOW, BECAUSE YOU LIKE YOUR OTHER
PEEPS LIKE SOMETIMES MORE THAN
YOUR ACTUAL FAMILY. WE KIND OF FEEL THAT WAY ABOUT
YOU BECAUSE YOU’RE HERE TO COOK
US SOMETHING BY THE WAY, COMFORT FOOD IS OUR FAVORITE PIE
WHO HAS ONLY BEEN EATING SHEPHERD’S PIE FOR
THE LAST 3 DAYS, SO THIS IS. PERFECT. I HEARD THAT. I HEARD THAT ABOUT YOU. NOW THIS IS CLASSICALLY MADE
WITH LAMB. IT’S MADE WITH LAMB AND POTATOES
ON TOP, BUT WE’RE DOING IT WITH POTATOES
AND BEEF BECAUSE WHY NOT WHAT
I’M SAYING YOU COULD DO IT WITH CHICKEN OR YOU
COULD GO VEGAN AND MAKE WELL SHE
IS, SHE IS VEGAN, BUT SHE CAN HAVE THE POTATOES. YES, SO WE JUST ATE BROCCOLI FOR ONE
DAY. WHAT ABOUT LAST NIGHT? DID YOU HAVE ANY MEAT? DID YOU HAVE MEAT LAST NIGHT? I LOVE IT. ARE YOU TWO ON THE PHONE. LIKE, WHAT DID YOU JUST EAT? SO, SO LET’S MAKE SOMETHING. LET’S MAKE SOMETHING THAT YOU
CAN’T EAT AND THEN WE’LL TALK
ABOUT HOW YOU’LL EAT IT. SHE CAN EAT THROUGH THE
POTATOES. OK, PERFECT. SO LET’S START WITH POTATOES, POTATOES IN WATER, SALT, AND THEN WHEN THEY’RE, WOULD YOU LIKE ME TO DO THIS? YEAH, GET IN THERE, OK? AND THEN, YEAH, AND THEN WE RICE THEM ONCE
THEY’RE RICE YOU DRAIN THE RICE AND YOU CAN OVERCOOK
POTATOES FOR MASH. YOU DON’T WANT TO GET SUPER
MUSHY, JUST TENDER. LOOK AT THIS. LET’S SEE. SATISFYING WHEN IT SQUEEZES AND
IT MATCHES YOUR OUTFIT. I MEAN THIS IS JUST ALL IN ONE
AND LOOK AT THAT, LOOK AT THAT RICE JOB 12 OUT OF
10. THAT’S COOL THAT’S SATISFYING MY
GOD I’VE NEVER SEEN ONE THIS BIG AND YOU COULD RICE
FOR CHRISTMAS AND YOU COULD RICE ANY
VEGETABLES LIKE THIS. SO THEN WE MOVE ON ONCE WE’RE
EXCITED ABOUT THE RISER. WE JUST, WE JUST DID AN INFOMERCIAL FOR
OUR RISER, OK, SO HERE’S THE POTATOES. YES, I FEEL LIKE WE’RE AT A
SLEEPOVER. IT’S MILK, SOUR CREAM, BUTTER, POTATOES MIX. NOW YOU COULD SUB IN COCONUT
MILK. OH, WE’LL DO THAT AND COCONUT OIL
AND YOU COULD DO A MASHED
POTATO. ACTUALLY IT’S SO FUNNY THAT YOU
BROUGHT THIS. DO YOU KNOW HER OBSESSION WITH
ANYTHING COCONUT? NO, I DIDN’T. I GENUINELY LIKE TO PUT THIS ON
HER SKIN. ALRIGHT, LET’S CONTINUE. SO NOW WE’VE GOT TO MAKE THE
REST OF THE PIE. I LOVE THIS. SO OVER HERE. YEAH, RIGHT, THIS IS WHERE WE COOKED THE
BEEF, TOOK IT OUT. YOU CAN ADD ALL THOSE
VEGETABLES, AND THIS IS THE BASE OF THE
SHEPHERD’S PIE. LOOK, THIS IS ACTUALLY WHERE THE TWO
WORLDS MEET. YOU’RE DOING THE MASH SMELL THAT
ROSEMARY. IT’S FRESH THYME THROWN IN THERE
AND WE JUST LET THAT KIND OF CRACKLE AND FRY
AND SOFTEN. WE GET A LITTLE SALT IN THERE. I MEAN WHAT THIS LOOKS LIKE, LOOK WHAT’S HAPPENING. MIX IT IN THERE WITH THE. STOCK AND A LITTLE RED WINE
VINEGAR FOR A LITTLE ACIDITY. IS THIS WHY YOU RICE THIS
BECAUSE IT MAKES IT SO SMOOTH EXACTLY AND THEN YOU
DON’T GET THE LUMPS COOKED PEAS, YEAH THEY’RE, THEY’RE FROZEN. WE’RE GOING FROZEN, SO I JUST LEAVE THEM. I PUT THEM IN FROZEN. YEAH, WELL, YOU DEFROST AND DRAIN AND THROW
THEM IN STOCK, LITTLE RED WINE VINEGAR, AND THESE ARE THE TWO HALVES OF
THIS LOOK AT THIS. I’M DOING NOTHING. BY THE WAY, I’M GONNA LEAVE BECAUSE YOU HAVE
THIS, SO NOW YOU MIX ALL THIS UP AND
THEN WHAT? AND THEN WE COME OVER HERE AND HERE’S YOUR MIX THAT YOU
JUST MADE A LAYER OF MASH WITH
CHEESE ON THE BOTTOM, THE MEAT ON THE TOP RIGHT ON TOP, LIKE A LITTLE MASHED POTATO AND
CHEESE SANDWICH AND THEN YOU
TAKE MORE MASH AND ALL THE MASH AND CHEESE GOES ON TOP
AND THAT’S OUR LITTLE LIKE
MASHED POTATO SANDWICH. AND BY THE WAY, IN MY HOUSE GROWING UP, LASAGNA WAS AN APPETIZER FOR
THANKSGIVING JUST TO GIVE YOU
SOME IDEA? OH WAIT, I MIGHT TRY THAT THIS YEAR. WHAT ARE YOU DOING FOR
THANKSGIVING? I ALWAYS COOK A TON OF STUFF, BUT IF YOU NEED A BREAK FROM
LEFTOVERS, A COMFORT MEAL LIKE THIS IN THE
FREEZER THAT YOU INTRODUCE IN BETWEEN ALL YOUR THANKSGIVING
LEFTOVERS CAN KIND OF BE LIKE, ALEX, WE LIKE YOUR PORTION SIZE. YEAH, THAT’S FOR ONE BY THE POOL. IN YOUR BIKINI. I LOVE THIS. OK, THERE YOU GO, RIGHT, AND THERE WE HAVE IT. OH MY GOD, I KNOW. AND THEN YOU BROIL THAT IN THE
OVEN MASHED POTATOES I LOVE
MASHED POTATOES. I LOVE THEM. THAT’S WHAT’S THE SAME. AND IF YOU WANT TO GET THIS
RECIPE, WHICH YOU SHOULD, ALL YOU HAVE TO DO IS GO TO
TODAY. THAT’S LIKE CHEMICAL. THAT’S LIKE A CHEMICAL HIGH
RIGHT NOW ON THAT. OK, IT’S STILL PRETTY EARLY IN THE
SCHOOL YEAR, BUT YOU MAY ALREADY BE RUNNING
OUT OF LUNCH IDEAS FOR YOUR
KIDS. I HAVE NO FEAR. WINNIE HAYES IS HERE. THE ATLANTA MOM HAS NEARLY
300,000 LOYAL INSTAGRAM
FOLLOWERS CHECKING OUT HER CUTE FUN LUNCH BOX IDEAS
AND RECIPES, AND TODAY SHE’S GONNA SHARE THEM
WITH US. I MEAN THIS LOOKS A LITTLE
INTIMIDATING FOR SOME OF US, YEAH, YEAH, SO WE’RE KICKING OFF A SOUP
SEASON WITH SOME CHICKEN POT PIE
SOUP, CHICKEN POT PIE SOUP AND YOU PUT
THIS IN. THEIR LIKE LUNCH BOX YOU MAKE IT
FOR DINNER. YOU MAKE IT FOR DINNER. OH, THIS IS THEIR DINNER, WE’LL MAKE THEIR DINNER WE’LL
MAKE, YOU KNOW. SO HERE WE HAVE SOME OIL AND
BUTTER. WE USE A COMBINATION OF OIL AND
BUTTER SO THAT THE BUTTER
DOESN’T BURN, AND WE’RE GOING TO ADD THAT WHAT
KEEPS THE BUTTER FROM BURNING. YES, SO HERE WE HAVE CARROTS, CELERY, AND YES, CHOP IT ALL UP, IT SO THAT THEY KIND OF HIDE IT, RIGHT? EXACTLY, YEAH, OK, JUST GREAT FLAVOR, RIGHT, AND NOW WE’RE GOING TO ADD. SOME GARLIC, LOTS OF GARLIC MINCED GARLIC WE
LOVE GARLIC AROUND HERE AND IT’S ALSO GOOD FOR KIDS
RIGHT? AND IT MAKES IT TASTY. I ADD A LITTLE, YOU KNOW, DON’T BE SHY WITH THE SALT AND
PEPPER LIKE SPICY OR YOU ADDING
DINNER. WE OF COURSE WE’RE GONNA MAKE A
WELL IN THE MIDDLE AND MELT THE
BUTTER. NO, YOU’RE FINE, YEAH, SO WE’RE BASICALLY MAKING A ROUX
AND NOW WE’RE GOING TO ADD THE
FLOUR. SO YOU THINK WE’RE ALL IN ONE
POT, ALL IN ONE POT. WE CAN’T, WE DON’T LIKE, UM, WASHING DISHES AROUND HERE, SO. ALRIGHT, SO ONCE YOU, UM, ADD THE FLOUR IN HERE, YOU’RE GONNA COOK IT DOWN A
LITTLE BIT AND THEN HERE WE HAVE
MILK AND BROTH. WHAT KIND OF IT’S MILK AND BROTH
AND TOGETHER, YEAH. WHAT KIND OF MILK DO YOU USE? WHOLE MILK, YEAH, WHOLE MILK, BUT YOU CAN USE PRETTY MUCH
WHATEVER MILK THAT YOU WANT
50/50, YES, 50/50, JUST ABOUT. AND WE COOK THE CHICKEN IN THERE
TO GIVE IT MORE FLAVOR ACTUALLY SO CHICKEN
PIECES ARE THERE AND NOW WE’RE
GOING TO ADD SOME RUSSET POTATOES AND
IF YOU LIKE SWEET POTATOES ADD SWEET POTATOES IN THERE AND
THEN WHAT ABOUT SOME THYME. ARE THESE FROZEN PEAS? THEY ARE FROZEN PEAS. NOT YET. WE’RE GONNA DICE UP THE CHICKEN. HERE WE’RE GONNA JUST DO A
LITTLE QUICK DICE HERE JUST BITE
SIZE PIECES, YEAH, AND THEN WE’RE GOING TO ADD THIS
CHICKEN INTO THE POT ALONG WITH THE SWEET PEAS, SO YOU ADD THE PEAS AT THE VERY
END, YEAH, JUST TO WARM IT THROUGH, OK, GIVE IT A QUICK STIR BECAUSE IF
IT’S FROZEN, AND THIS MAY SOUND SILLY, BUT IF IT’S FROZEN PEAS, THEY’VE ALREADY BEEN COOKED. EXACTLY. WE JUST NEED TO WARM IT THROUGH. AND THEN WE’RE GONNA REMOVE THE
THYME, UH, WHEN YOU GET READY TO EAT IT. LOOK WHAT SHE DID. SHE PUTS. YOU PUT IT IN A THERMOS, DOES IT STAY WARM ALL DAY? YES FOR ABOUT 4 TO 6 HOURS. YES. OH MY GOD, THIS IS SO YUMMY. YES, I’M SO GLAD YOU LOVE. OK, LET’S GO BACK AND MAKE THE OTHER
FRIED LUNCH. SO HERE WE ARE GOING TO MAKE
SOME TURKEY AND CHEESE
PINWHEELS. HERE WE HAVE SOME ROOM
TEMPERATURE CREAM CHEESE, A LITTLE UP IN MAYO. OH, YOU COMBINE THEM TOGETHER. AND HERE WE HAVE SOME GARLIC
POWDER, ONION POWDER, SALT AND PEPPER MIX ALL THAT IN. ALL RIGHT, GOOD ENOUGH, YEAH. IT ALL IN TOGETHER MUSH IT ALL
TOGETHER HERE WE HAVE IT RIGHT
HERE AND NOW WE’RE JUST GOING TO
BUILD OUR LITTLE TORTILLAS HERE
IN THE MIDDLE, OK, SO WE’RE GONNA JUST SPREAD A
LITTLE BIT. DON’T GO ALL THE WAY TO THE END
WHERE YOU PUT IT IN THE MIDDLE, JUST STRAIGHT UP IN THE MIDDLE. OH, AND IF YOUR KIDS JUST LIKE CREAM
CHEESE, YOU COULD JUST KEEP IT WHATEVER
THE CHEESE, WHATEVER THEY LIKE. AND NOW WE’RE GOING TO ADD A
LITTLE BIT OF TURKEY, AND IF YOU DON’T LIKE TURKEY, YOU CAN EAT. OH, I LEFT MINE ROLLED, BUT I DO WHAT YOU DO, WHATEVER. IT WORKS OUT. A LITTLE BIT OF CHEESE AND SPINACH, YES, AND SPINACH OR IF YOU CAN USE
ANY TYPE OF GREENS THAT YOU
LIKE, ANY TYPE OF CHEESE THAT YOU
LIKE, AND WE’RE JUST GONNA ROLL IT UP
SUPER TIGHTLY LIKE TIGHT. YES, DO IT TIGHTLY, JUST LIKE THAT. AND THEN HOW DO YOU MAKE IT SO
IT DOESN’T ALL COME UNROLLED? YOU HOLD IT TIGHT AND THEN YOU
CUT IT AND THEN YOU JUST, AND WE’RE GONNA CUT IT RIGHT YOU
PUT THEM RIGHT THERE. THAT’S GOOD. SO YOU CAN CUT IT INTO LIKE THIS
LITTLE PINWHEEL ROLLS OR YOU CAN
JUST CUT IT IN HALF. I SHOW YOU. JUST CUT IT IN HALF. LOOK AT THAT. OH, AND THEN PUT THE TWOS IN SO CUTE
AND LOOK I CAN’T HANDLE YOUR
LUNCHBOX. I’M SORRY. WHAT’S GOING ON HERE? SO HERE WE HAVE SOME CRACKERS. WE HAVE SOME GRAPES AND CHEESE, CUCUMBER, STRAWBERRIES, AND OF COURSE THE PINWHEELS AND
YOU KNOW YOU NEED A LITTLE BIT
OF CHOCOLATE. SO YOU PUT A LITTLE SWEETENING
FOR YOUR KIDS A LITTLE BIT OF
SWEETNESS. THAT IS DELICIOUS. I WANT IT. THANK YOU, THANK YOU, THANK YOU FOR HAVING ME. AND WE ARE BACK WITH TODAY’S
FOOD AND THE WONDERFUL VALERIE
BERTINELLI. THAT’S RIGHT. SHE HAS BEEN COMING INTO OUR
HOMES FOR YEARS, ONE WAY OR ANOTHER GET RID OF
ME. SHE WON 2 GOLDEN GLOBES FOR HER
ROLE ON ONE DAY AT A TIME. WHO COULD FORGET THAT? SHE MADE US LAUGH OUT LOUD AND
HOT IN CLEVELAND TOO. NOW VALERIE, YOU HOST LIKE 1000 COOKING SHOWS
AND SHOWS. ONLY 2. FOOD NETWORK, THEY’RE SO GOOD. FAMILY FOOD SHOWDOWN’S AWESOME
TOO. THIS MORNING YOU’RE GONNA GIVE
US A CHICKEN DISH, BUT IT’S THE RIGHT WEATHER FOR A
CHICKEN DISH, I THINK, ESPECIALLY A CHICKEN BAKE. I WISH PEOPLE COULD SMELL HOW
GOOD IT SMELLS AND SMELLS GOOD. WHERE DOES YOUR LOVE OF COOKING
COME FROM BEFORE ACTING? OH YEAH, YOU’VE BEEN ACTING YOUR WHOLE
LIFE. I’VE BEEN I’VE BEEN COOKING
LONGER THAN I’VE BEEN ACTING
ACTUALLY. I’VE BEEN ACTING SINCE I WAS 12
AND. BEEN COOKING SINCE I WAS A
LITTLE. WHY WAS IT IN YOUR FAMILY OR? YEAH, MY NANNY, MY MOTHER, AND THEN I FIND OUT MY GREAT
GRANDMOTHER WAS ACTUAL WAS AN
ACTUAL CHEF IN SAN REMO, SO I, IT’S IN MY BLOOD. IT’S MEANT TO BE. SO I’M GONNA SHOW YOU THIS DISH
BECAUSE IT’S REALLY SUPER DELICIOUS AND IT’S REALLY GREAT
FOR THIS TIME OF YEAR. THERE’S A LOT OF INGREDIENTS
THERE’S A LOT OF INGREDIENTS, SO I WOULD SUGGEST MAKING A LOT
OF IT BECAUSE I THINK A GREAT HOME TIP IS WHEN YOU’RE COOKING
AND YOU’RE GOING THROUGH ALL THE
TROUBLE ANYWAY, JUST MAKE MORE AND YOU HAVE
LEFTOVERS. I’M ONE OF THOSE FANS OF
LEFTOVERS. SO I GOT A LITTLE OLIVE OIL IN
HERE. HERE’S A GREAT LITTLE TRICK TOO. WHEN YOU’RE GONNA MARINATE ANY
KIND OF MEAT, GET A BAGGIE OUT AND GET IT IN A BOWL, AND IT’S GONNA HOLD EVERYTHING
IN THERE FOR YOU. I HAVE SOME WHITE WINE. YOU WANT? I KNOW I PARTAKING. I’LL LEAVE YOU A LITTLE. WHAT IS THAT? BREASTS OR THESE ARE CHICKEN
THIGHS AND I REALLY LOVE. I YOU CAN ABSOLUTELY DO BREASTS
IF YOU WANT, BUT I’M TELLING YOU, DON’T BE AFRAID OF A CHICKEN
THIGH. IT’S SO TASTY. IT’S GOT SO MUCH MORE FLAVOR
THAN A BREAST. I MEAN THERE ARE SOME BREAST MEN
OUT THERE, BUT I’M, I HAPPEN TO BE A THIGH GIRL. I HAVE SOME FRESH THYME. I’VE GOT FRESH ONION WHITE MATTER WHAT
KIND OF WHITE WINE YOU USE? YES, USE WHITE WINE. WELL, YOU CAN USE SALVER, YOU CAN USE CABERNET DEPENDING, BUT I DO SUGGEST ANY WINE. NO, USE THE GOOD STUFF. I WANNA DRINK. NO, YOU’RE GONNA DRINK THE GOOD
STUFF AND YOU’RE GONNA PUT IT BECAUSE YOU’RE GONNA TASTE IT
IN YOUR MEAL. YOU ALWAYS WANT THE GOOD STUFF
IN EVERYTHING. HOW LONG ARE YOU GONNA MARINATE
THIS? I’M GONNA MARINATE THIS FOR
ABOUT 2 HOURS. THIS IS NOT A BRINE, RIGHT? THIS IS A MARINADE. NO, WELL, THERE IS SOME LEMON JUICE IN
HERE. THAT’LL HELP. SO THAT’S GONNA BE THAT’S WHY
YOU DON’T WANT TO MARINATE IT MORE FROM THE RED
PEPPER FLAKES, RED PEPPER FLAKES, YOU KNOW WHAT, YOU GUYS, I’M GOING THROUGH THIS REALLY
QUICKLY, BUT YOU CAN GO ONLINE AND. YES, YOU, YOU GUYS WILL HAVE THE RECIPES
THEY GRAPHICS, SO HOPEFULLY THEY’RE DOING. SO NOW YOU JUST MASSAGE YOUR
CHICKEN BREASTS OR YOUR THIGHS. THESE ARE THIGHS, SO MASSAGE THIGHS OR BREASTS, WHATEVER THE TEST, RIGHT? YOU’RE ALREADY EATING IT. I LOVE IT. LET’S GET ON. HOW LONG I MARINATE? YOU’RE GONNA MARINATE THAT 2
HOURS, NO MORE THAN 2 OR 3 HOURS. HERE’S A LEAK. NOW WHAT YOU WANNA DO WITH LEEKS
BECAUSE THEY CAN GET REALLY UM. I’M NOT GONNA SAY DIRTY, BUT THEY DO GET A LOT, THEY DO GET A LOT OF SAND IN
THEM, SO YOU WANNA, YOU WANNA GET THEM IN SOME COLD
WATER AND LET THEM COME APART AND THEN ONCE THEY’VE BEEN IN
THE COLD WATER FOR A WHILE, YOU GOT YOUR LEEKS RIGHT HERE, THEN YOU ADD SOME POTATOES, LITTLE ONES AND THEN YOU ADD
SOME OF YOUR RED ONION RIGHT
OVER AND THEN MORE OLIVE OIL AND THEN
YOU GET THIS INTO THE OVEN AT
ABOUT 4:25 FOR IT’LL STAY ON. SO YOU GET THAT IN THE OVEN YOU
WANT THESE NICE AND FORK TENDER, YES, OK, SO WHILE THAT’S HAPPENING, YOU’RE GONNA BRING YOUR CHICKEN
OUT AND YOU’RE GOING TO LET IT COME TO ROOM
TEMPERATURE, BUT YOU WANT TO GET ALL OF THOSE
BEAUTIFUL JUICES THAT YOU JUST MADE YOU STRAINED IT BECAUSE
YOU’RE GONNA MAKE THAT INTO YOUR
SAUCE, OK, BUT YOU WANNA KEEP IT. I WOULD’VE THROWN THAT OUT
BECAUSE IT WAS IN RAW CHICKEN. I WOULD HAVE KNOWN THAT YOU’RE
GONNA COOK IT, SO IT’S GONNA BE OK. SO YOU’RE VERY RIGHT. YOU DON’T WANNA EVER EAT
SOMETHING WITH THAT’S BEEN ON
RAW CHICKEN WITHOUT COOKING IT OFF. YOU GOTTA COOK IT OFF, AND YOU WANNA SAVE THESE REALLY
YUMMY BITS TOO. AND THEN ONCE YOU DO, YOU’RE GONNA SALT AND PEPPER
THESE GUYS. I’M NOT GONNA GET TO THAT. I DON’T AND YOU WANNA SAUTE
THESE. OH, I DIDN’T PUT IT UP HIGH ENOUGH. THAT’S RIGHT, BUT THAT’LL BE YOU WANT THAT
SIZZLING AND YOU WANT TO REALLY GET 2 OR 3 MINUTES ON
EACH SIDE. YOU DON’T HAVE TO WORRY ABOUT
COOKING IT ALL THE WAY THROUGH BECAUSE YOU’RE THAT’S GONNA GO
BACK IN THE OVEN OFF AND YOU’RE GONNA BAKE IT ALL
OFF AGAIN, A LOT OF STEPS HERE. THERE’S A LOT OF STEPS, BUT I’M, IT’S SO WORTH IT BECAUSE WHEN
YOU PUT ALL THAT INTO IT, YOU CAN REALLY TASTE IT. THERE’S BREAD CRUMBS AT THE END
THERE’S ARE BREAD CRUMBS AT THE
END, SO ALL THESE. WELL, YOU, YOU SAUTE THEM WITH SOME BUTTER AND YOU GET THEM NICE AND CRISPY AND THEN YOU, YOU WANNA THEN GET SOME MUSTARD OVER THESE GUYS, PUT THE BREAD CRUMBS BACK ON AND
BY THE END YOU’RE GONNA HAVE
THIS BEAUTIFUL DISH. OH MY GOSH, AND IT’S SUPER DELICIOUS. IT REALLY IS. IT’S WORTH EVERY CABBAGE BUT I
DO RE CRAZY WHY I FEEL LIKE EVERYBODY ELSE’S
CHICKEN IS BETTER THAN MY
CHICKEN. EVERYWHERE ELSE I GO, REALLY? YES, CHICKEN’S HARD FOR ME. CHICKEN IS. THIS IS SO DELICIOUS. NO, BUT YOU’VE COOKED IT TWICE AND
IT’S DELICIOUS. IT’S CRISPY ON THE OUTSIDE. MINE’S RUBBERY AND CRABBY. VALERIE, THANK YOU SO MUCH. YOU’RE GONNA COME BACK IN THE
4TH HOUR. I’M GONNA COME BACK, SO YOU CAN FIND ALL THESE
RECIPES AT TODAY.COM/. BE SURE TO CHECK OUT THE SERIES
PREMIERE OF FAMILY FOOD
SHOWDOWN. WE’RE SO EXCITED WE’RE GOING TO
TAKE A BIG BITE OUT OF OUR FAVORITE FRUITS
WITH THE ONE, THE ONLY, THE RETURNING MARTHA STEWART. MARTHA STEWART’S FRUIT DESSERTS, AND WE ARE SO EXCITED TO HAVE
YOU HERE IN PERSON. THE RECIPES ARE SO GOOD IN THIS
BOOK, AND I’VE BEEN MAKING EVERY
SINGLE ONE OF THEM, AND THEY’RE DELICIOUS, BUT I WANT TO SHOW YOU HOW TO
MAKE APPLE POT PIES. CAN YOU IMAGINE A RIFF ON THE
CHICKEN POT PIE? I LOVE IT, BUT IT’S SWEET. NOT, RIGHT? CAN I ASK YOU FIRST, HOW’S YOUR LEG? DID YOU LEGS BETTER? YOU HAD A SURGERY, YEAH, MY ACHILLES. YEAH, OK. DON’T EVER HURT YOUR ACHILLES, PLEASE. YES, BUT YOU’RE ALL GOOD. OK, I’M ALL GOOD. SO THE APPLES, YOU NEED 12 TO 13 GORGEOUS
AUTUMNAL APPLES. OK, AND WE’RE USING GRANNY SMITHS
AND ROME’S, UH, PEEL THEM, CUT THEM INTO LIKE 6 PIECES, ADD LEMON JUICE, STOP THE DISCOLORATION AND ADD
FLAVOR. A THIRD OF A CUP OF SUGAR. AND A LITTLE BIT OF SALT, JUST KOSHER SALT, YEAH, KOSHER SALT, 3/4 OF A TEASPOON, AND OLD SPICE, WHICH IT’S A VERY NICE FLAVOR, 1/2 A TEASPOON. YOU CAN STIR THAT UP FOR ME. AND THEN YOU SAUTE HALF OF THEM IN A PAN, ADD 2 TABLESPOONS OF FLOUR. OH YES, 1/3 OF A CUP OF BOURBON. THAT’S GOOD. THAT’S GOOD. YEAH, WELL, YOU A LITTLE BIT MORE WON’T HURT AND YOU COOK THAT UP UNTIL IT THICKENS JUST SLIGHTLY AND THEN ADD THIS, I GUESS IT’S COOKING, YEAH, IT’S COOKING, YEAH, IT’S A LITTLE. SO YOU WANTED TO GET IT LIKE A
THICKENED UP SAUCE IT’LL IT’LL THICKEN UP IN THE
OVEN SORB THAT ULTIMATELY. OH YEAH, ULTIMATELY IT WILL ABSORB IT AND
YOU ADD THAT TO YOUR OTHER
APPLES. THIS IS HALF AND HALF OF THE APPLES. CAN I STOP OFF AND THEN THESE STIR ALL
TOGETHER. OH YUM, SPOON THEM INTO, OH STOP IT. HE JUST ADDED MORE SPOON INTO A
POT PIE DISH. OH, THAT’S CUTE. AND THIS IS ONE SERVING, SO YOU DIDN’T PUT THE PASTRY
UNDER, I KNOW. NO, NO, NO, POT PIES ALWAYS HAVE THE PASTRY
ON. OH, THAT’S RIGHT, THAT’S RIGHT. SO HERE’S A SQUARE OF PUFF
PASTRY JUST LIKE THAT. DID YOU PRE-BUY THAT OR OH YEAH, YEAH, BUT YOU CAN BUY IT. THERE’S VERY GOOD HOME FROZEN
FROZEN PUFF. MAKE A VENT HOLE IN THE TOP OR
TWO AND THAT LIKE THAT AND THEN. EGG WASH, JUST, UH, THE SOFTLY BEATEN EGG, YEAH, THE BEAUTIFUL COLOR, ISN’T IT? UH, THESE ARE FARM EGGS, REALLY, REALLY GREAT. WHY DO THESE THINGS SIT IN
WATER? I SEE WATER SOMETIMES IN THESE. OH NO, NOT HERE, NO, NO, NOT HERE. YOU DON’T WANT TO DO BECAUSE YOU
WANT THIS TO TO PUFF UP AND THE FINISHED
DESSERT WILL LOOK LIKE THAT. HOW LONG IN THE OVEN. TOP WITH 375 FOR ABOUT 40 MINUTES. OK, AND SO DELICIOUS, A REALLY CUTE UH SINGLE SERVING DESSERT. OH MARTHA ACTUALLY MY GOSH, I WOULD NEVER MAKE AWESOME, VERY IMPRESSIVE. I CAN’T EVEN TALK. NOW DO YOU KNOW WHAT THIS IS? DO YOU KNOW WHAT THAT BRANDY
SMITH? I DON’T KNOW WHAT THAT IS. DO YOU KNOW WHAT THAT IS? I’M AFRAID AN APPLE. THIS IS A QUINCE. I HAVE A CROSS BETWEEN AN APPLE
AND A PEAR. OH, OK, BUT IT’S NOT EDIBLE UNCOOKED. IT’S REALLY THEY’RE VERY SOUR, VERY HARD, VERY FIBROUS, SO WE CUT THEM INTO 5 QUINCES, WE CUT THEM, TAKE THE PITS OUT, PEEL THEM, AND POACH THEM IN A WONDERFUL SYRUP OF MAPLE SYRUP. HERE WE GO, 1/2 1 CUP OF MAPLE SYRUP AND ABOUT A QUART OF WATER. WATCH BOURBON IN A VANILLA BEAN, THIS IS YOU HAVE TO SPLIT THE
VANILLA BEAN. IT’S A LITTLE HARD OVER HERE AND
LET THE VANILLA BEAN AND SCRAPE
IT. YOU WANT TO GET ALL THOSE SEEDS
OUT. DO YOU KNOW HOW TO DO THAT? YEAH, THE VANILLA BEANS, AND YOU LEAVE THE THING IN YEAH. THE SEEDS IN AND POACH ALL OF
THESE UNTIL THEY’RE TENDER. LOOK WHAT THEY LOOK AT THE COLOR
THEY. WHY DID YOU TAKE THE SEEDS OUT
AND THEN YOU PUT THEM BACK IN? NO, NO, NO SEEDS. OH, OK. I THOUGHT YOU PUT THEM IN THERE. NO, THE VANILLA BEAN SEEDS. YEAH, THAT’S WHAT I NEED. YEAH. OH NO, BECAUSE THAT’S THE FLAVOR. OK, NOW HERE ARE YOUR COOKED QUINTS. WOW. AND YOU ADD TO THIS COOKED QUINTS, JUST A LITTLE BIT OF THE REDUCED
POACHING LIQUID. AND IS THAT THE ONE, THE LIQUID FROM YOUR POT? YES, OK, AND YOU BOIL IT DOWN AND YOU ADD
2 TEASPOONS OF CORNSTARCH. CORNSTARCH WILL AGAIN THICKEN
THE JUICES SO YOU DON’T HAVE A VERY RUNNY
DESSERT, AND THESE. THAT WOODFORD RESERVE IS GONNA LOVE
YOU. THAT’S A GOOD BOURBON TOO. THAT’S MADE RIGHT DOWN IN
KENTUCKY. I KNOW MY PEOPLE. OK, SO NOW THIS GOES RIGHT INTO YOUR
BAKING DISH, OK. THE ALL THAT WILL THICKEN UP AND THIS IS THE TOPPING WHICH IS
FLOUR, CORNMEAL, AND YOU CAN JUST OH I LOVE THAT
IT’S ALL OVER THE TOP IT’S SORT
OF A CRUMBLE ALL OVER THE TOP LIKE
THIS A QUINCE IN YOUR LIFE YOU
KNOW IT’S. THIS IS A QUINCE CRUMBLE. I DON’T THINK I’VE EVER HAD A
QUINCE, MARTHA. WE’RE HAVING OUR FIRST. HAVE YOU HAD A QUINCE BEFORE? I KNOW YOU. IT’S BEEN A BEST QUINCE HERE
TOO, REALLY BEAUTIFUL, REALLY PUT THIS ALL OVER THE
TOP. AND SPRINKLE YOUR ALMONDS, SLICED ALMONDS ON TOP OF THIS. TODAY.COM/FOOD IS WHERE YOU GO. YES, PICK UP MARTHA’S BOOK. IT’S FANTASTIC. WE RAN OUT OF TIME NUMBER 100. HAVE YOU WRITTEN YOUR TELL ALL
YET? IT’S COMING. OH REALLY? YEAH, OK. IT’LL BE A GOOD ONE MARTHA
CRANBERRY. DON’T FORGET THE CRANBERRY
SKILLET CAKE. THAT LOOKS SO GOOD AND THE
RECIPES ARE ON THE WEBSITE AND FRUIT DESSERTS
IS OUT RIGHT NOW. DELICIOUS. THANK YOU, MARTHA. THANK YOU. JEFFREY ZAKARIAN AND THE APPLES
OF HIS EYES HIS DAUGHTERS, 13 YEAR OLD MADELINE AND
11-YEAR-OLD ANNA, YOU GUYS, THESE YOUNG GIRLS ARE
CO-AUTHORS, CO-AUTHORS OF THEIR FIRST
COOKBOOK CALLED THE FAMILY THAT COOKS TOGETHER. AS YOU WOULD EXPECT, IT’S CHOCK FULL OF DELICIOUS
RECIPES, BUT SINCE IT’S AUTUMN, IT’S APPLE SEASON, SO MANY OF YOU ARE TAKING
WEEKEND TRIPS TO THE ORCHARDS
WITH YOUR FAMILY. WE ARE GONNA LEARN HOW TO MAKE A
FALL FAVORITE. AN APPLE CRUMBLE. HI GUYS. HI EVERYONE. OH MY GOSH, CAN YOU BELIEVE THIS, JEFFREY, THAT YOUR TWO YOUNG GIRLS ARE
AUTHORS AT AGES 13 AND 11? YEAH, I JUST WANT TO SAY THE PICTURE
OF THE COOKBOOK IS PROBABLY LIKE
A YEAR AGO, KIND OF, SO THEY’RE LIKE GROWING EVERY
DAY LIKE APPLES, AND YES, THE APPLE DOESN’T FALL FAR FROM
THE TREE. IT’S INCREDIBLE. I’M I’M BLESSED AND I’M SO PROUD
OF THEM. WELL, MADELEINE AND ANNA, WHAT ARE YOUR FAVORITE THINGS
ABOUT COOKING WITH YOUR DAD? UM, I LOVE FAMILY TIME AND I WOULD
JUST LOVE COOKING WITH YOU
BECAUSE IT’S SO FUN. I JUST LOVE COOKING. DOES HE LET YOU DO THINGS, OR DOES HE KIND OF TAKE OVER AND
SAY, HONEY, LIKE THIS, DO IT LIKE THAT? IT, YEAH, IT’S SORT OF LIKE IF I’M JUST IN
THE KITCHEN, I CAN DO IT, BUT SOMETIMES HE HAS OCD IN THE
KITCHEN. SO ANNA WHAT DO YOU THINK ABOUT
COOKING WITH THE BIG MAN? HE, IT’S REALLY FUN. HE TEACHES ME A LOT OF LIKE NEW
TRICK TRICKS AND LIKE TIPS WITH
EVERYTHING. WELL, OK, SO WE WANT TO HEAR YOU GUYS ARE
MAKING AN APPLE CRUMBLE. DO Y’ALL EVER GO TO THE ORCHARDS
AND PICK APPLES ALL THE TIME. WE LOVE IT AND THERE ARE SO MANY
APPLES OUT THERE, AND TODAY WE ARE GOING TO USE
PORTLANDS TO MAKE AN APPLE
CRUMBLE, AND IT’S VERY SIMPLE. THIS IS A SORT OF A FOOLPROOF
METHOD IF YOU MESS IT UP, THE PEELING. OR WHATEVER IT IS, DON’T WORRY ABOUT IT. SO I’M JUST TAKING A CORTLAND APPLE. I’M GONNA SHOW YOU HOW TO PEEL
IT JUST TOP DOWN LIKE THAT, VERY SIMPLE TOP DOWN AND UM AND IF YOU WANT TO DO THIS AHEAD
OF TIME, WHAT I RECOMMEND IS YOU TAKE A
BOWL OF WATER AND PUT SOME LEMON IN IT AND JUST DROP
THE APPLES IN THAT. THAT WAY IT KEEPS IT FROM
BROWNING. VERY EASY TIP. AND I’M GONNA SHOW YOU THAT. IT DOESN’T MATTER IF I LEAVE A
LITTLE ON, IT’S FINE. ANOTHER TIP I LIKE TO SHOW. HOW TO CORE. NOW A LOT OF PEOPLE TAKE THAT
CORE AND DIG AND ALL THAT. THAT’S WAY TOO MUCH WORK. I JUST PUT IT RIGHT ON TOP END AND GO DOWN
LIKE 3 OR 4 TIMES. YEAH, JUST CUT AROUND IT JUST LIKE THAT AND VOILA, OK, THAT’S DONE. THEN I’M GONNA CUT IT IN SOME
SLICES AND GIVE IT OVER TO MY
GIRLS, AND THEY’RE GOING TO SHOW YOU
THE REST. OK, OK, SO THIS IS LIKE A LITTLE MOVING FACTORY WE GOT GOING ON
HERE. ALL RIGHT. HERE YOU GO PASS THAT DOWN? OK, I THINK THAT’S GOOD. SO I HAVE SOME APPLES HERE AND I
HAVE BUTTERED A BAKING PAN. UM, I’M GONNA ADD SOME CINNAMON, SOME SUGAR, AND YOU’RE JUST GONNA MIX THAT
UP, TRY TO NOT SPILL. AND MADELEINE, COULD YOU USE BROWN SUGAR IF
YOU’D PREFER IT FOR THE CRUMBLE? YES, YOU COULD ABSOLUTELY USE BROWN
SUGAR. OK, GOOD TO KNOW. OK, AND THEN I AM GOING TO POUR IT IN AND I’M
GONNA FILL ABOUT 3/4 OF THE WAY. I, I’M GONNA, I THERE’S, I THINK THAT’S GOOD, YEAH. SO NOW WE’RE GONNA START WITH
OUR CRUMBLE. THIS IS THE TOPPING OF THE APPLE CRUMBLE, SO WE HAVE FLOUR, DRIED OATS, BROWN SUGAR, CINNAMON, SALT, AND THEN THIS BUTTER, YOU WANT TO CHILL YOUR BUTTER
BEFORE SO YOU CAN UM CUT IT INTO SMALL CUBES. SO I’VE ALREADY ADDED EVERYTHING
IN. AND THEN YOU CAN JUST MIX IT
WITH YOUR FINGERS JUST CRUMBLE
THAT UP. YOU HAVE KIDS. THIS WOULD BE GREAT FOR THE
KIDS. YEAH WE COULD DO, BY THE WAY, IT DOES LOOK FOOLPROOF. I MEAN, I’M PRETTY SURPRISED THAT THIS
IS ALL WE, THIS IS ALL WE NEED. OK, NOW WHAT DO YOU DO, GUYS? YOU WANT US TO BE SORT OF LIKE A
STANDING CONSISTENCY IN THESE. BUTTER PEERS ARE REALLY GOOD
THEY ARE. SO WE’RE JUST GONNA LOOKS SO
GOOD. I CANNOT WAIT TO EAT THIS. I LIKE A PIE, THIS TAKES A LOT LESS WORK. JEFFREY, LET’S JUST SETTLE ONE THING. WOULDN’T YOU SAY THAT A CRUMBLE
AND NO NO, DO NOT WAIT, DO NOT, DO NOT TILT THE SCALES. JEFFREY, IS A CRUMBLE THE SAME THING AS A
PIE? I SAID, IS A CRUMBLE RELATED TO. LIKE BROTHERS AND SISTERS, I KNOW, I THINK IT’S ITS OWN. I THINK IT, I THINK IT HAS ITS OWN SORT OF
STRATA BECAUSE WHAT THIS IS IS PRETTY MUCH THE
SAME INGREDIENTS. YOU HAVE FLOUR AND ALL THAT
STUFF. YOU MIGHT HAVE SOME MORE THINGS, BUT THIS IS MUCH SIMPLER. YOU DON’T HAVE TO ROLL IT AND
TOAST IT AND YOU JUST POP IT IN
THE OVEN AND WATCH. THEY’RE GONNA HAND THIS TO ME
AND LIKE IN ABOUT 4 MINUTES
WE’VE DONE IT, RIGHT? SO 350 DEGREES, 1 HOUR, TAKE IT OUT. LET IT COOL A BIT BECAUSE IT’S
GOT TO STOP BUBBLING AND GET ALL
NICE AND PERFECTLY SET, SORT OF LIKE LASAGNA. SO LOOK AT THAT DELICIOUS THAT
IS DEEP AND TRY BECAUSE IT IS APPLE SEASON AND
THE BIG APPLE. SO TELL ME, YOU ADD A LITTLE ICE ADD TO
THAT, MADELEINE, ANNA. YES, YOU COULD ALWAYS DO ADD ANYTHING
YOU’D LIKE TO IT SO GOOD. YOU COULD ADD ICE CREAM. 00, I WISH WE COULD HAVE SOME. THIS IS SAD. THIS IS REAL SAD, Y’ALL. ALL RIGHT, WELL, YOU’VE INSPIRED US. ALL RIGHT, THANK YOU GIRLS. YOU ALL ARE GREAT. WE WISH YOU A LONG, WE CAN’T WAIT TILL YOU CAN COME
TO OUR STUDIO AND TALK ABOUT
YOUR BOOK AND COOK WITH US, AND JEFFREY, YOU CAN COME TOO. THANK YOU. ALL RIGHT, THANKS FOR HAVING US. THANK YOU GOT IT. THANK YOU SO MUCH. HAVE A GREAT DAY. YOU TOO. FOR THIS RECIPE, HEAD TODAY.COM/FOOD. SWEET HOMEMADE DESSERT, AND WE’VE GOT. JUST THE TASTY TREAT GUARANTEED
TO BE A HIT WITH YOUR FAMILY AND
FRIENDS. BY THE WAY, THESE ARE TWO MIDWESTERNERS, ALTHOUGH BARRINGTON HIGH SCHOOL. MY MOM WENT TO HIGH SCHOOL. THAT’S RIGHT. I DID GO BRONCOS. BRONCOS? I THINK THEY ARE. I’M SO GLAD TO KNOW THAT. MEANWHILE, LET’S COOK A CARAMEL APPLE CAKE
FROM OUR FRIEND SHAWNA SE. SHE’S THE AUTHOR OF THE NEW BOOK
MIDWEST MADE BIG BOWL BAKING
FROM THE HEARTLAND. WE HAVE TO ADMIT WE WALKED IN
AND IT LOOKS SO GOOD THAT WE JUMPED TO THE END AND
WE’VE ALREADY EATEN HALF OF IT. SO THAT’S A BIG COMPLIMENT THE
INTRO I’M SURE YOU CAN. HERE BECAUSE THERE WERE STILL
APPLE CAKE SWALLOWING, SO WE STARTED LOTS OF GOODIES TO
SHOW YOU TODAY, BUT WE ARE GONNA WALK THROUGH
THIS CAKE REAL QUICK. OK, THIS CAKE, BECAUSE WE’VE ALREADY EATEN A
LITTLE BIT, IS IS SO DELICIOUS AND IT’S NOT
DRY. WE’VE HAD A WE HAD A POUND CAKE
THIS MORNING THAT DISAPPOINTED
THAT. NOW TELL US HOW WE KEEP IT LIKE
THIS. SHOW US. SO THIS IS A CARAMEL APPLE APPLE
CAKE. NOW APPLE APPLE CAKES APPEARED A
LOT IN MID-CENTURY COOKBOOKS, UM, AND SO THIS BOOK TO ME IS REALLY
A SNAPSHOT FROM HOME. THIS IS A. COMBINATION OF MY FAMILY
RECIPES, RECIPES WITH A LOT OF IMMIGRANT
INFLUENCES WHICH THE MIDWEST, THEY’RE SO DEEPLY EMBEDDED. AND THEN WE HAVE RECIPES LIKE
THIS THAT ARE VINTAGE, BUT I TRIED TO PUT A MODERN
TWIST, MAKE IT A LITTLE LESS SWEETER
AND AMP UP THE FLAVOR. I’M GONNA START YOU ACTUALLY, I’M GONNA SHOW YOU SOMETHING
WITH THESE DRY INGREDIENTS HERE. THIS IS A QUICK TIP TO MEASURE
YOUR FLOUR. SO WE’RE GONNA DO ALL PURPOSE
FLOUR, AND WHAT I LIKE TO DO WHEN I
MEASURE FLOUR IS I SPOON IT
REALLY LIGHTLY INTO THE CUP. AND THE REASON WHY I DO THAT IS
SO YOU DON’T GET TOO MUCH FLOUR
IN YOUR CAKE. BUT THAT IS WHAT MAKES IT DRY, AM I RIGHT? SUPER DRY AND SUPER DENSE. I JUST MADE THAT UP. I HAVE NO IDEA, BUT THAT’S A GOOD THAT’S
CORRECT, JENNA. OK, THAT IS CORRECT. THANK YOU. I’M A GREAT BAKER. AND THEN WE JUST SPOON IT INTO
THE CUP AND LEVEL IT OFF. SO WILLY, IF YOU WANT TO DO ONE MORE HALF
CUP FOR ME, SHOWING WHAT WE’VE JUST LEARNED, HERE WE GO. NOW, CAN I PUT THESE IN THERE AT THE
SAME TIME? CINNAMON, FRESH NUTMEG. I LOVE FRESHLY GRATED NUTMEG, A LITTLE BIT OF BAKING SODA AND
SALT, RIGHT? WE NEED TO. SO IMPORTANT AND THAT WAS A
REALLY BIG PART OF DEVELOPING THESE
RECIPES WAS KIND OF BALANCING
THE SWEETNESS WITH SALT. THAT’S WHAT WE’VE GROWN TO SORT
OF WANT IN OUR DESSERTS, WHICH WASN’T ALWAYS THE CASE
BACK IN THE DAY. OK, SO WE HAVE THE DRY AND NOW WE’RE
GONNA GO CREAMING BUTTER, BROWN SUGAR, LIGHT BROWN SUGAR, AND GRANULATED SUGAR. NO WONDER IT’S SO GOOD. YES, AND YOU WANT TO GET THIS NICE
AND FLUFFY AND THEN INTO THIS REALLY GOOD
VANILLA EXTRACT, PURE VANILLA. HANG ON, HANG ON, EGGS. EGGS ALWAYS FIRST. YEAH, WE’RE GONNA DO EGGS FIRST AND THEN SOME OIL AND THAT GETS BEATEN IN AND THEN
WE’RE GONNA ALTERNATE, SO WE’LL TURN THIS DOWN TO LOW. YOU’LL PUT IN A LITTLE COFFEE, YOU’LL PUT IN SOME DRY
INGREDIENTS IN THE SIDE LIKE
THIS. YES, YOU DO YOU DO THIS? I PUT THE COFFEE INTO THIS
BATTER BECAUSE, WHY DO YOU ALTERNATE? OH, ALTERNATING IT TO KEEP THE CRUMB
TENDER. YOU KNOW HOW YOU’RE TALKING
ABOUT THAT MOIST, TENDER CAKE. THIS IS GONNA HELP YOU KEEP IT
THAT WAY. IT WON’T GET OVER MIXED. OK, SO THE COFFEE IS A GREAT WAY
ALSO TO BALANCE SWEETNESS, BUT IT DOES NOT TASTE LIKE
COFFEE, I PROMISE YOU. NO, IT HAS A LITTLE KICK THOUGH. I LIKE IT. IT DOES. SO ONCE YOU GET YOUR BATTER
DONE, YOU CAN MOVE ON TO PREPPING YOUR
APPLES. I LOVE BAKING WITH HONEY CRISP
APPLES. THEY’RE FIRM AND THEY’RE SWEET
BUT NOT TOO SWEET. I LIKE TO USE A MELON BALLER TO
CORE MY APPLES SO THERE’S NO
WASTE. LOVE IT, RIGHT? IT’S GREAT, BUT I LIKE IT. AND THEN YOU CUT THIS INTO 1/2
INCH PIECES. THIS IS OUR FINISHED BATTER
RIGHT HERE. SO THE APPLES, APPLES WOULD GO INTO THE BATTER. YOU WANT TO FOLD THIS GENTLY IN. I MEAN THIS IS A LOT OF FRUIT, A LOT OF BATTER. IT’S ACTUALLY JUST AS MUCH
BATTER AS IT IS APPLES. AND THEN ONCE THIS IS FOLDED, 9 BY 13, WHICH IS LIKE THE SYMBOL OF
MIDWESTERN HOSPITALITY, 350 DEGREES FOR ABOUT 45
MINUTES. THEN WE’RE GONNA COME TO OUR
GLAZE. YES, AND BY THE WAY, THIS GLAZE Y’ALL IS KILLER. IT’S REALLY GOOD. SO WE HAVE SIMMERED DOWN SOME BUTTER, BROWN SUGAR, A LITTLE BIT OF SALT. SMALLER POT’S IMPORTANT HERE, 1 TO 1.5 QUARTS SO THAT IT
THICKENS. WILL YOU SHOW US HOW WE TOP IT? YES, WE DO HERE AND EAT. WE’RE GONNA GET TO THE BACK
THERE. WE’VE GOT A DOUGHNUT LOAF FOR
YOU AND SCOTCHCHAROS. WHAT IS IT? WHAT IS THAT? SO SCOTCH AROU IS A GREAT
MIDWESTERN DELICACY. IT’S LIKE A CRISPY TREAT, BUT THE GOO IS PEANUT BUTTER AND A LITTLE BIT OF BROWN SUGAR
WITH BITTERSWEET CHOCOLATE ON
TOP. YEAH, WE MIGHT HAVE TO TRY THIS. FIRST OF ALL, THIS IS SO GOOD. APPLE CAKE. OH THANKS SO MUCH. IT’S GOT SO MUCH FRUIT YOU WANT
FRUIT DESSERTS THIS TIME OF
YEAR, BUT THERE’S NOT A LOT OF FRUITS
IN SEASON YET, SO THIS WILL GIVE YOU YOUR
APPLES, WHICH ARE STILL GREAT. AND YEAH, THIS IS LIKE EVERY MIDWESTERN
GIRL’S SLUMBER IS SO GOOD. ALL RIGHT, TO GET ALL THE AND THEN THE
DOUGHNUT LOAF. I’M NOT GOING TO HAVE A BIT OF
THAT LOAF, DON’T YOU WORRY. IF THESE RECIPES, GOTODAY.COM/ FOOD AND CHECK OUT
SHAWNA’S BOOK MIDWEST MADE. HEAD TOTODAY.COM/SHOP. IT’S ONE OF THE BEST THINGS I’VE
EVER EATEN. MY GOSH. IS PEAK APPLE SEASON, FOLKS, 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
HEALTHIFIED 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 GONNA SLICE IT INTO
THIN, I WOULD SAY ABOUT 1/8 OF AN INCH
PIECES. THEY’RE 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. WHOOPS, RIGHT, AND OH MY GOODNESS, HOLD ON A MINUTE. I GOTTA GET ANOTHER PIECE. JOY BAUER IS JUST LIKE US. I KNOW 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 2
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 CAUSE I’M GONNA SHOW YOU HOW TO PUT THE ICING ON
THE CAKE, OR I SHOULD SAY THE ICING ON THE
FRITTER, YEAH. DOES IT COOK WHEN YOU DO IT 2
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 WANNA 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 CORN 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 GONNA MAKE THE DATES MUCH
EASIER TO. BLEND, THEN YOU REMOVE ABOUT 1/2 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 VANILLA EXTRACT, JUST ABOUT 1 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 GONNA 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 LINE YOUR 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 DELIGHTFUL. THANK YOU, JOY. IT IS TIME FOR ANOTHER EDITION
OF COOKING WITH CAL AND THIS TIME WE ARE PUTTING A SWEET
FALL SPIN ON DUMPLINGS. IT’S ANOTHER EDITION OF COOKING WITH CAL. WHAT ARE WE MAKING TODAY? APPLE DUMPLINGS. I ACTUALLY GET THIS RECIPE FROM
THE BETTER HOMES AND GARDENS NEW
COOKBOOK, WHICH IS ACTUALLY QUITE OLD, BUT IT’S STILL DELICIOUS. THERE ARE A LOT OF STEPS, BUT IT’S STILL PRETTY EASY, OK? THERE’S ONLY 3 THINGS. WE NEED THE CARAMEL SAUCE THAT
GOES ON TOP. WE’VE GOT THE APPLES THAT WE’RE
GOING TO FILL WITH THIS LITTLE
FILLING, AND WE’RE GONNA WRAP IT IN
PASTRY DOUGH. SO LET’S GET STARTED. MHM. YEAH. THIS IS A HOT APPLE. THAT’S NICE. YOU SAID THE WATER. I EAT EVERYTHING. POUR IN THE SUGAR. NO, YES, YEAH. AND I’M JUST GONNA DO HALF THE CINNAMON, NOT ALL OF IT. SO I’M GONNA BRING THIS UP TO A
BOIL, AND THIS IS GONNA BE OUR CARAMEL
SAUCE. WE STILL HAVE SOME THINGS TO DO. YOU READY TO MAKE THE FILLING? WHAT DO YOU THINK THOSE ARE? OK, WALNUTS ON THAT. AND WHAT ARE THOSE BACON
RAISINS. I’M GONNA ADD. HONEY, A 1 TABLESPOON OF HONEY. THIS IS GOING TO BE OUR FILLING
FOR THE APPLES. DUMP THE SALT INTO THE FLOUR. YEAH. DO YOU KNOW WHAT THIS IS? WHAT DO YOU THINK IT IS? YOU DON’T KNOW. THIS IS CALLED SHORTENING. YOU WANT TO MAKE THE SHORTENING
LOOK LIKE LITTLE BITS OF PEAS IN
HERE. WHAT HAPPENS IF? IT WOULD TASTE DISGUSTING. PRETTY LIKE PRESS IT DOWN AND
TWIST. THERE YOU GO. PRESS AND TWIST, RES IT HARD. ALL RIGHT, NOW WE’RE GONNA ADD THE HALF AND
HALF. NOW, CAN I? WHAT ARE WE MAKING APPLE
DUMPLINGS, REMEMBER? OH, YUMMY, YEAH. IT’S A DESSERT. IT IS A DESSERT. WHEN IT’S DONE, CAN I EAT ONE OF IT? OF COURSE. AND YOU, IT’S SO GOOD. OH, IT SMELLS LIKE PASTRY. WHAT ARE YOU DOING? UM, CAN WE NOT PUT YOUR FACE IN THE
DOUGH? I’M GLAD IT’S JUST US EATING IT. ALL RIGHT, HERE WE GO WITH OUR DOUGH. OH NO, WE MAKE A HOLE. NO, DON’T MAKE A HOLE. WHY? BECAUSE NO MORE HOLES, NO HOLES. I NEED YOU TO START HERE. OK. AND END ALL THE WAY OVER HERE. NICE. YOU PUT THE APPLE HERE. MM, CAN YOU TAKE A LITTLE BIT OF
THIS? THIS IS OUR HIDING HIDING SPOT. A LITTLE CINNAMON SUGAR. THAT I’M POUR THE SAUCE OVER THE
DUMPLINGS. CAREFULLY. MM, YOU LOVE IT? MMM. SO GOOD. FOR THESE RECIPES AND MORE, HEAD TO TODAY.COM/FOOD. THAT LOOKS AMAZING. WELL, HERE’S THE THING. LET ME JUST FIRST OF ALL, UH, YOUR HUSBAND BRIAN FICHEA, HIS EDITING TOP NOTCH. I’VE NEVER SEEN THIS SEGMENT. WHAT A GREAT IDEA. THAT WAS WONDERFUL. I’VE NEVER SEEN IT. WE’VE BEEN DOING IT FOR MONTHS, BUT YOU’RE NEVER HERE FOR IT, WHICH IS TRUE. OH, MINE HAS BEEN BLOWN. MY MIND HAS BEEN BLOWN. YOU CAN DO IT WITH YOUR KIDS AT
HOME. THAT’S, YEAH, THAT ONE TOOK A LITTLE PATIENCE. I’VE HAD THAT COOKBOOK FOR SO
LONG. IT’S THE 12TH EDITION, THE PINK PLAID 12TH EDITION OF
BETTER HOMES AND GARDENS, NEW COOKBOOK, UM, NOT SO NEW ANYMORE, BUT IT’S FULL OF GOOD RECIPES
DON’T KNOW WHAT IT TASTES LIKE. THAT LOOKS SO GOOD. IT TASTES LIKE AN APPLE PIE. PIE. IT’S LIKE A PIE CRUST WITH YOUR
OWN INDIVIDUAL APPLE IN THE
RAISINS IN THERE TOO. WOULD YOU LIKE ME TO MAKE FOR
YOU? WE SHOULD HIRE THAT COW KID TOO. WE SHOULD. HE SHOULD START DEMANDING SOME
MONEY TOO, RIGHT? YEAH, HE NEEDS A CONTRACT. HE CAN EVEN PUT HIS FACE IN
MINE. I WON’T EVEN MIND. OH YEAH, YOU WOULD. OK, BABY. WELCOME BACK. TIME FOR A HALLOWEEN THEMED
CHEAT DAY FRIDAY. WE’VE GOT TODAY NUTRITION’S JOY
BAUER WITH TWO FESTIVE RECIPES THAT WILL MAKE
YOU SCREAM. HEY GUYS, I’M HERE IN MY QUARANTINE
MAKESHIFT WITCH OUTFIT THAT MY
MOM MADE FOR ME, AND WE ARE MAKING TWO CREEPY
CREATIONS, STARTING WITH DEVILED EYEBALLS, WHICH ARE MY HEALTHIER TAKE ON
DEVILED EGGS. HERE I HAVE HARD BOILED EGGS
THAT I PEELED. I SLICED THEM IN HALF AND I
POPPED OUT THE YOLK. I HAVE TWO BAGS HERE. THIS ONE IS FILLED WITH HUMMUS, AND THIS ONE IS FILLED WITH
GUAC, AND BOTH ARE SUPER. PART HEALTHY SO I’M PUTTING IN
MY HUMMUS AND NOW I’M GONNA PUT IN MY GUAC THAT GIVES IT A NICE GREEN
MONSTER LOOK. NOW WE NEED THE PUPILS. I’VE GOT LITTLE OLIVE SLICES. OLIVES ARE ANOTHER HEART HEALTHY FOOD AND I ALSO HAVE GREEN
OLIVES. IF YOUR KIDS DON’T LIKE OLIVES, YOU COULD ALSO PUT A LITTLE
ROUND CEREAL IN THERE. NOW I LIKE TO PUT IN EITHER A
LITTLE PIMENTO THAT CAME WITH
THE GREEN OLIVES, OR YOU CAN CHOP UP. RED BELL PEPPERS. NOW WE NEED TO MAKE THESE EYES
BLOODSHOT. SO HERE I HAVE SRIRACHA SAUCE. NOW YOU MAY BE THINKING WHAT
HAPPENS IF I WANT THE BLOODSHOT EYES BUT I
DON’T LOVE HEAT. ALL YOU DO IS YOU TAKE SOME
LIGHT MAYONNAISE AND SOME RICH
THICK TOMATO PASTE, NO SUGAR ADDED. YOU GET THAT COLOR THAT YOU WANT
AND GET GOING WITH THOSE
BLOODSHOT LINES BECAUSE WE POPPED OUT THE YOLK
AND NORMALLY THE YOLK IS MIXED
WITH. MAYONNAISE FOR A DEVILED EGG
FILLING. THESE ARE LESS THAN HALF THE CALORIES, BUT BEST PART, THEY ARE FILLED WITH HEART
HEALTHY GOODNESS. THESE EYEBALLS ARE A GREAT
HALLOWEEN APPETIZER. NOW IT’S TIME FOR DESSERT
CARAMEL APPLE MUMMIES. NOW TYPICALLY CARAMEL SAUCES ARE
ALL SUGAR, BUT NOT THIS ONE. I’M ADDING DATES. THEY ARE PACKED WITH
ANTIOXIDANTS AND FIBER AND
VITAMINS AND MINERALS. NEXT ARE SWEETENER, SOME MAPLE SYRUP. A NICE NEUTRAL OIL. THIS IS GRAPE SEED OIL, HEART HEALTHY, UNSATURATED, VANILLA EXTRACT AND MAPLE
EXTRACT AND A LITTLE BIT OF
KOSHER SALT. PUT THE TOP ON HERE. SO HERE WE HAVE OUR APPLE
SLICES, KEEP THE SKIN ON FOR EXTRA
FIBER. THE FIRST THING WE NEED ARE
CHOCOLATE EYES. SO I HAVE DARK CHOCOLATE CHIPS
OR SEMI-SWEET CHOCOLATE CHIPS AND NOW THE
CARAMEL SAUCE AND. WE SHALL START TO MUMMIFY JUST CREATING ZIGZAGS, AND THE COOL PART IS YOUR KIDS
WILL NEVER KNOW THAT THEY’RE
EATING DATES. LOOK AT THESE MOUTH WATERING
MUMMIES AND FOR ALL THE ADULTS WHO ARE LOOKING FOR
SOMETHING BOOZY AND BEWITCHED, HEAD OVER TO INSTAGRAM BECAUSE
I’M GONNA SHOW YOU HOW TO MAKE. THE ULTIMATE WITCHES BREW, AKA APPLE CIDER SANGRIA WISHING
EVERYBODY A HAPPY, SAFE AND HEALTHY HALLOWEEN. SHE MIGHT BE THE FIRST PERSON
WHO’S EVER WISHED ME A HEALTHY
HALLOWEEN. MY GOD, NO ONE HAS EVER SAID THAT
BEFORE.S THINKING, NO, NO, NO, NO ONE EVER SAID THAT EVER. WE THANK YOU, GEORGE, AND YOU CAN FIND THOSE RECIPES
AT TODAY.COM/FOOD. OH I LOVE THAT MUSIC. NOW TO OUR SERIES HACKAWEEN TO
HELP YOU MAKE THE MOST OF THIS
WEEKEND’S FESTIVITIES, AND IF YOU NEED SOME QUICK PARTY
FOOD IDEAS, TIKTOK MAY BE THE PLACE PEOPLE
ARE TURNING FOR INSPIRATION. TIKTOK’S THE SPOT TO GO, BUT INSTEAD OF JUST SCOURING
THOUSANDS OF VIDEOS, HOW ABOUT THIS? OUR FRIEND AND FORMER TODAY FOOD
STYLIST ASHLEY HALL, SHE’S DONE THE WORK FOR YOU. ASHLEY’S ONE OF OUR BRILLIANT
BAKERS, UH, BATTLING IT OUT IN A FRIENDLY
COMPETITION ON NETFLIX’S HIT
SHOW. IT’S. CALLED BAY SQUAT. REMEMBER WHEN YOU WERE JUST HERE
AND NOW YOU’RE HUGE AND FAMOUS
STOP. THANK YOU. AND IT’S SO IT’S CRAZY TO BE
BACK HERE. IT’S FUN. BUT SO THESE ARE ALL FROM
TIKTOK. I LOVE THAT. YEAH, TIKTOK IS A PLACE THAT
EVERYONE’S GOING NOW FOR SOME
QUICK INSPIRATION, EASY TO EXECUTE TREATS, AND TODAY WE HAVE SOME OF THE
MOST POPULAR ONES THAT ARE OUT
THERE ON THE WEB. OK, THIS SKULL LOOKS A LITTLE
INTIMIDATING. IT’S GORGEOUS. BUT THESE ARE SKULL WATCH OUT. LOOK AT THIS LOOK AT THE TIKTOK. YEAH, SO THIS ONE IS MINE. UM IN MY WORLD YOU CAN’T HAVE A
PARTY WITHOUT CAKE AND BECAUSE OF COVID, PEOPLE ARE GEARING MORE TOWARDS
LIKE SINGLE SERVE ITEMS. SO THIS IS A CUPCAKE. I LOVE WATCHING HOW YOU CREATE. I LIKE CAN’T STOP WATCHING IT
TOO. THANK YOU. SO THIS IS A CUPCAKE CAKE. IT’S ACTUALLY A TEAR AWAY CAKE
AND I LIKE, AS I DO EVERYTHING, I GO A LITTLE EXTRA WITH IT YOU
DID. WANT A LITTLE EXTRA HERE, BUT YOU CAN REALLY PUT IT IN ANY
DESIGN YOU WANT EVEN IF YOU WANT TO DO A SIMPLE SHEET
LIKE A PUMPKIN PUMPKIN. SO ALL YOU DID WAS YOU PUT DOWN
A BUNCH OF MINI CUPCAKES AND THEN PUT A WHOLE BUNCH OF ICING
OVER IT AND THE DECORATION YEAH
AND AND LIKE WE COULD DO A LITTLE
CARD, YEAH, EXACTLY, JUST GET A FEW DIFFERENT COLORS
OF FROSTING AND UM A VARIETY OF
PIPING TIPS AND JUST HAVE FUN WITH IT. YOU DON’T HAVE TO GO ELABORATE
THIS. LOOK AT YOU GUYS YOU YOU COULD BE A DECORATOR. THIS IS BEAUTIFUL. YOU FINISHED IT HERE. OK, THIS IS SOMETHING WE REALLY
COULD DO. OK, LET’S WATCH THE TIKTOK AS YOU’RE
TELLING US ABOUT SO PRETZELS AND
WHITE CHOCOLATE, IT DOESN’T GET ANY EASIER THAN
THAT. YOU ARRANGE IF YOU WANNA COME
OVER HERE AND TRY IT, UM, YOU ARRANGE YOUR PRETZELS IN A
LITTLE STAR SHAPE NIP THIS BACK
FOR YOU GOT IT AND YEAH, YOU JUST, WHAT’S IN THE MIDDLE. CHOCOLATE WHITE CHOCOLATE TO
HOLD EVERYTHING TOGETHER YEAH
WHAT’S IN HERE? CHOCOLATE. I’M SO TEMPTED TO GO LIKE YOU
CAN’T YOU JUST GO AROUND IN A
CIRCLE. YOU JUST GO AROUND IN A CIRCLE. A LIGHT TOUCH. I MEAN, YOU KNOW WHAT, EVERY SPIDER WEB IS UNIQUE AND
JUST PUT A COUPLE EYEBALLS ON IT
AND NO ONE WILL SEE. AND ARE THESE EYEBALLS CANDY? THEY’RE CANDY EYEBALLS YOU GET
AT YOUR LOCAL CRAFT STORE, OK. YEAH, LET IT LET IT SIT UP UNTIL THE
CHOCOLATE’S FIRM AND YOU LIFT IT UP AND YOU HAVE YOUR
IT’S CUTE. NOW I LOVE THIS CHARCUTERIE
BOARD SPOOK SPOOKERY BOARD. IT’S A MOUTHFUL. OK, LET’S SEE HOW THEY, YEAH, THIS HAS BEEN ONE OF THE MOST
POPULAR THINGS I’VE SEEN THIS
SEASON. THESE LITTLE SKELETONS ARE SUPER
INEXPENSIVE. IT’S LIKE THE MUSCLES. I KNOW IT’S A LITTLE, IT’S A LITTLE GROSS, BUT IT’S LIKE GRUESOME. I KNOW IT’S HALLOWEEN. YOU GOTTA HAVE FUN. WITH IT, I LOVE A GOOD DESSERT SOME BRIE
CHEESE, YEAH, AND CHARCUTERIE BOARDS ARE VERY
EASY TO PUT TOGETHER JUST A BUNCH IT’S ALL ABOUT LAYERING
YOUR COLORS AND YOUR TEXTURE. JUST NEVER STOP LAYERING. SO BY THE WAY, THAT’S BRILLIANT. ALL RIGHT, WHAT ABOUT A DESSERT BOARD LIKE
A SWEET TREAT? OK, SO JUST LIKE THE SAVORY CHARS
SPOOKY BOARD, THIS IS A SWEET VERSION AGAIN, PUT IT IN ANY SORT OF
CONFIGURATION THAT YOUR HEART
DESIRES AND JUST GO SHOPPING FOR CANDY
THAT FITS WHAT YOU’RE LOOKING
FOR. SO WITH THIS SO MESMERIZED BY
THESE TIKTOKS. I’M SORRY. I KNOW IT’S HARD TO TURN AWAY. IT’S HARD TO TURN AWAY. HAVE YOU NOTICED THAT THIS IS A
SKULL? HOW IS THAT? OH YEAH, RIGHT? THAT’S SO YOU CAN MAKE THIS
AHEAD OF TIME AND IF YOU’RE GOING SOMEWHERE LIKE ANY THE
MORE DELICATE ITEMS LIKE THE
JELLY BEANS, JUST GET A LITTLE DAB OF
FROSTING AND PUT IT ON THE BOTTOM SO THEY CARRY IT WITH YOU
KEEP IT FROM MOVING AROUND. OK, OK LADIES, THIS IS WHAT WE COME HERE FOR
THE, YES, WE’RE HERE FOR THE BOOZE. OK, WAIT, HOW DO YOU DO IT? LOOK AT THE DRILL. YEAH, SO PUMPKIN KEG. THIS IS A FOAM PUMPKIN ACTUALLY
THAT I GOT AT TARGET AND I JUST CUT IT OUT WITH AN
EXACTO KNIFE AND YOU PUT THE BAG OF WINE IN THERE. YOU CAN USE A REAL PUMPKIN IF
YOU WANT. I’M HERE FOR THE BOOZE. IT’S SO CUTE, RIGHT? SO WAIT, THEN YOU PUT THE BAG OF WINE IN
THE BAG, IS THAT WHAT YOU SAID? OK, YOU DO. AND THEN YOU GIVE YOURSELF A
LITTLE. A LITTLE HOW CUTE. I FEEL LIKE THAT COULD CONTINUE
FOR FOR THANKSGIVING. I THINK, BY THE WAY, YOU’RE RIGHT YOU’RE GONNA HAVE
TO GET RID OF I’M HERE FOR THE
BOOZE, BUT WHAT ELSE COULD YOU SAY
SWITCH IT UP. UM, OH SHOOT, TURKEY DINNER. I DON’T KNOW THANKS FOR THE
WINE. YEAH, EXACTLY. THANK YOU SO MUCH THANK YOU FOR
THE WINE. ALRIGHT, THANK YOU SO MUCH AND FOR ALL OF
THESE IDEAS HEAD TODAY.COM/FOOD. WE’RE BACK WITH TODAY, FOOD, AND THIS MORNING WE’RE FOCUSING
ON MAKING YOUR HALLOWEEN
CELEBRATIONS EXTRA SPECIAL. OUR LIFESTYLE EXPERT SANDRA LEE
IS HELPING KICK OFF THE
FESTIVITIES WITH A NEW, UH, EPISODE OF HER TOP CHEF SERIES ON TODAY ALL DAY. BRO, WELL, STARTING THIS MORNING AND FOR
THE OF THE WEEK, CHECK OUT OUR STREAMING CHANNEL
ON TODAY.COM ALL DAY OR ON PEACOCK FOR OUR
FAVORITE RECIPES, DECORATING IDEAS, AND SPOOKY STORIES. TO GET THINGS STARTED, SANDRA LEE IS SHOWING US HOW TO
CREATE A MAGICAL DESSERT WITH SOME SWEET SURPRISES. HI EVERYONE. HAPPY HALLOWEEN. THESE ARE MY HALLOWEEN MAGIC
CANDY BROWNIES. THESE ARE FANTASTIC. IF YOU WERE HAVING FRIENDS OVER
OR YOU JUST WANT A DECADENT
HOLIDAY DESSERT. NOW THEY START OFF WITH JUST A
REGULAR BROWNIE MIX FROM THE
GROCERY STORE, BUT IF YOU CAN’T FIND THAT IN
YOUR GROCERY STORE. THEN GO AHEAD AND JUST USE
CHOCOLATE SYRUP. YOU NEED 1/4 OF A CUP. WE’RE GONNA ADD A COUPLE OF
THINGS TO THESE BROWNIES THAT I THINK ARE GONNA
SURPRISE YOU. WE’RE GONNA ADD 3 TABLESPOONS OF
COFFEE OR ESPRESSO. WE ARE GONNA THEN ADD 3
TABLESPOONS OF COFFEE LIQUEUR. NOW, 2 EGGS. OIL AND THEN VERY SLOWLY BLEND THIS TOGETHER. NOW, MY OVEN IS ALREADY PREHEATED TO
375 DEGREES AND YOU ARE GONNA COOK THESE FOR
ABOUT 40 MINUTES. SOMETIMES I WILL UNDER BAKE
THESE BY ABOUT 5 MINUTES. THE INSIDE OF THEM, THE MIDDLE SIDE IS NICE AND
MOIST AND DENSE AND A LITTLE
GOOEY. THAT’S HOW I LIKE THEM. THIS IS GOING TO BE THE
BEGINNING OF THE CANDY BROWNIE. YOU WANT TO TAKE A CANDY BAR. I LIKE THE WAFER BARS. PUT IT ONTO YOUR BROWNIE, LINE THOSE UP. BECAUSE THAT’S GONNA ACTUALLY
SIT ON TOP OF YOUR CANDY BAR, AND THEN YOU’RE GONNA GO RIGHT ON THE SIDE HERE, LITTLE SNACK FOR ME LATER AND DOWN THE MIDDLE. THESE CANDY BARS THEN GO ONTO A
PLATE. NOW, WE’RE GONNA MAKE ICING, POWDERED SUGAR IN YOUR BOWL, CREAM CHEESE, SOME HEAVY WHIPPING CREAM, ESPRESSO POWDER, ROOM TEMPERATURE BUTTER. NOW WE’RE GONNA PUT IN HERE A
LITTLE BIT OF VANILLA, ABOUT 1 TEASPOON, WHICH IS ABOUT A CAP FULL, AND YOU’RE GONNA WANNA MIX THIS
UP AGAIN. THAT IS GONNA BE GREAT ICING INTO THE BAG IT GOES, YOU KNOW MY LITTLE TRICK, PLASTIC BAG, TAKE THE CORNER INTO THE GLASS. I’M JUST PUTTING THIS IN HERE TO MAKE IT EASIER TO GET IT ON
TOP OF THE BROWNIES. WE’RE GONNA GO BACK AND FORTH
HERE. THAT’S GONNA ALLOW ALL THAT
CANDY TO KIND OF SET ON AND BE SECURED INTO THE
BROWNIE. YOU WANT TO BE VERY CAREFUL WITH
THAT, OTHERWISE IT’S GONNA LIFT. THAT’S WHY YOU WANT TO PIPE IT
ON. NOW THE FUN PART, DECORATING, YOU’RE GONNA PUT ON ALL SORTS OF
CANDY. YOU’RE GONNA PUT ON MAYBE SOME. CHOCOLATE CHIPS, WHITE MILK CHOCOLATE, AND BUTTERSCOTCH IS WHAT I HAVE
HERE. MAGIC SHOP. HERE’S THE DEAL. YOU HAVE TO SHAKE THIS FOR 20
SECONDS. BECAUSE WE’RE NOT PUTTING THIS
DIRECTLY ON ICE CREAM, YOU HAVE TO PUT THESE IN THE
FRIDGE TO HARDEN UP. IT NEEDS TO BE COLD. AND THEN GO BACK AND FORTH. A LITTLE BIT MORE HALLOWEEN
CANDY, THEN INTO THE FRIDGE, THESE ARE GONNA GO. THEY ARE PERFECT EVERY SINGLE
TIME. THEY’RE DECADENT, THEY’RE DELICIOUS. HAPPY HALLOWEEN. WOW, OK, ALRIGHT, UH, ANGELINE, THANK YOU. YOU CAN GET THAT RECIPE AT
TODAY.COM/FOOD. HERE TO SHOW US HOW TO MAKE
SCARY GOOD HOMEMADE CANDY AS FOOD BLOGGER AND HOST OF THE
DIGITAL SERIES #T COOKING, ONE OF OUR FAVORITE PEOPLE, SALMA DADA. GOOD MORNING TO YOU. HEY SALMA, GOOD MORNING GUYS. I MISS SEEING YOU GUYS SO MUCH
IN YOUR FACE, BUT YOU LOOK ABSOLUTELY
FANTASTIC. I ALWAYS SAY EVERY TIME I SEE
YOU I FEEL LIKE I NEED TO EAT
CLEANER. FOR PEOPLE WHO DON’T REALIZE. SHE WAS ONE OF OUR DESK
ASSISTANTS AND NOW IS THIS
FABULOUS FOOD BOWL. NOW SHE’S BIG TIME. ALL RIGHT, FIRST UP, YOU’RE PUTTING A GROWN UP SPIN
ON A CHILDHOOD FAVORITE, YOUR SALTED ALMOND BUTTER CUPS. IT SOUNDS SO GOOD. SO TALK ABOUT HOW YOU GET THE
CHOCOLATE NICE AND SMOOTH. HOW DO WE DO IT? YEAH, YEAH, CHANEL. SO BASICALLY GROWING UP FOR
HALLOWEEN, LIKE I’M PRETTY SURE I WAS ONLY
THERE FOR THE PEANUT BUTTER
CUPS, LIKE THE ONLY REASON I WAS IN
EXISTENCE, SO I THAT I WOULD MAKE IT A
LITTLE SOPHISTICATED, ELEVATE IT A LITTLE BIT WITH
SOME ALMOND BUTTER. SO WITH THE CHOCOLATE, I HAVE THIS MELTED HERE. WHAT I DID JUST WITH A LITTLE
BIT OF COCONUT OIL IN THE MICROWAVE IN 15 2ND INCREMENTS
UNTIL IT’S NICE AND SMOOTH AND
GLOSSY. SUPER EASY. NOTHING CRAZY REQUIRED TO MAKE
THIS. SO ONCE I DO THAT, I’VE KIND OF GOT MY ALMOND
BUTTER FILLING NEXT, OK? SO I’VE GOT MY ALMOND BUTTER
FILLING. WHAT I’M GOING TO DO TO CREATE
THIS IS ADD A LITTLE BIT OF COCONUT OIL AND
SOME MAPLE SYRUP. SO I WILL NOTE AS WELL, YEAH. AND COULD YOU USE, COULD YOU USE ANOTHER NUT
BUTTER, SALMA? TOTALLY. SO YOU CAN TOTALLY USE THE
PEANUT BUTTER, YOU CAN USE THE CASHEW BUTTER, SUNFLOWER SEED BUTTER. I WELCOME ALL YOUR NUT BUTTER
JOURNEYS HERE. WHATEVER WORKS FOR YOU, WHATEVER YOU HAVE ON HAND, LIKE THAT’S TOTALLY GREAT. UM, I’M JUST USING ALMOND BUTTER
BECAUSE THAT’S WHAT I HAVE AND
THAT’S WHAT I LOVE. SO I’M JUST GOING TO STIR THIS
TOGETHER SO IT’S KIND OF THICK. AND WHAT’S COOL ABOUT THIS TOO
IS THAT YOU’LL NOTICE IT’S KIND
OF MORE LIKE A DOUGH. WHICH IS NICE BECAUSE WE DON’T
WANT IT TO KIND OF SPREAD TOO THIN WHEN WE PUT IT
INTO OUR CHOCOLATE MIXTURE, RIGHT? SO NOW I’M JUST GOING TO
ASSEMBLE THIS STRAIGHT IN THERE. I’M GOING TO ADD MY CHOCOLATE
INTO MY MINI MUFFIN LINER. SO THE BEST PART ABOUT THIS
RECIPE TOO IS THAT THE ONLY
THING YOU REALLY NEED TO MAKE IT ARE
THESE LITTLE MINI MUFFIN LINERS. SUPER EASY, NO CRAZY EQUIPMENT. AND I’M GOING TO GIVE YOU A
LITTLE TIP RIGHT HERE. EXACTLY. THEY HOLD THE SHAPE, AND I’M GOING TO GIVE YOU GUYS A
LITTLE TIP RIGHT HERE. SO WHEN I’M ACTUALLY PUTTING
THIS CHOCOLATE INTO THE LINER, YOU WANT TO JUST DRAG IT UP ONTO
THE SIDES OF THE LINER, JUST SO THAT WE CREATE A NICE
SEAL FOR OUR ALMOND BUTTER AND IT FEELS NICE AND
SAFE AND ENCLOSED IN THERE. THAT’S WHAT WE WANT. PUT THAT IN THERE. AND THEN WE’RE JUST GONNA ADD
OUR ALMOND BUTTER FILLING
STRAIGHT INSIDE. EASY ENOUGH. ONCE I DO THAT, SUPER EASY, YEAH, AND THEN WE’RE GONNA TOP IT WITH
CHOCOLATE. TOP IT WITH CHOCOLATE AND THEN
WE’RE GOING TO END UP WITH
SOMETHING LIKE THIS AFTER WE SET IT IN THE
FREEZER FOR ABOUT 30 MINUTES. REMOVE IT, SPRINKLE IT WITH A LITTLE FLAKY
SEA SALT, AND YOU’RE GOOD TO GO. ALL RIGHT, NOW THE NEXT ONE THAT A LOT OF
US ARE VERY EXCITED ABOUT, LIKE THE NESTLE’S CRISP, UH, YOU KNOW, CRUNCH BAR, YOU’RE GONNA MAKE A CRISPY
CHOCOLATE BAR, ONLY 4 INGREDIENTS CHOCOLATE
BARS. ONLY 4 INGREDIENTS. WE’VE GOT OUR CHOCOLATE, OUR RICE CRISPS, SOME COCONUT OIL AND MAPLE
SYRUP, REALLY EASY TO MAKE, EVEN LESS TIME TO SET IN THE
FREEZER. SO ALL I’VE GOT HERE, MELTED THE COCONUT OIL AND
CHOCOLATE, THE SAME WAY I DID FOR THE
ALMOND BUTTER MIXTURE, RIGHT, IN MY PREVIOUS RECIPE. AND SO I’M JUST GOING TO MIX
THIS SO IT’S NICE AND SMOOTH. NOW I’M GOING TO ADD A LITTLE
BIT OF MAPLE SYRUP, JUST A TINY BIT FOR LIKE A TOUCH
OF SWEETNESS, DOESN’T REALLY NEED MUCH. I’M GOING TO STIR THAT TILL IT’S
SMOOTH. AND THEN ALL WE’RE GOING TO DO, FOLD IN OUR LITTLE RICE CRISPS. MIX EVERYTHING TOGETHER SO
EVERYONE IS VERY WELL
ACQUAINTED. EVERYONE’S FRIENDS IN HERE. WE’RE GOING TO THIS WELL. YES, CRISP RICE. YOU CAN EVEN USE A BROWN RICE
CRISP, SUPER EASY TO FIND. I’M JUST GOING TO MIX THAT IN. YOU’VE GOT THIS NICE LITTLE
MIXTURE HERE. TRANSFER INTO YOUR PREPARED PAN. I’VE JUST LINED THIS WITH SOME
PARCHMENT PAPER. UM SUPER EASY. I’M GOING TO POUR THAT STRAIGHT
IN THERE. AND THEN WHEN YOU GET IT IN
THERE, YOU WANT TO MAKE SURE IT’S JUST
NICE. AND FLATTENED OUT AND
EVERYTHING’S VERY EVENLY
DISTRIBUTED. SET IT IN THE FREEZER 15 TO 20
MINUTES AND THEN YOU’RE GONNA REMOVE IT
FOR ABOUT 10 MINUTES AND THAW
IT. YOU’RE GOOD TO GO. MAKE CRUNCH BARS. SALMA, AS ALWAYS, YOU BRING IT RIGHT IN. THAT LOOKS AMAZING. I WISH YOU WERE HERE. I MISS YOU GUYS. THANK YOU SO MUCH FOR HAVING ME. IF YOU WANT THESE RECIPES, JUST HEAD TO TODAY.COM/FOOD. NOW TO OUR SERIES HACK AWEEN, AND SINCE WE LOVE A GOOD
HALLOWEEN HACK, WE TURN TO TIKTOK FOR A LITTLE
INSPIRATION. OK, BUT INSTEAD OF YOU GOING DOWN
THE RABBIT HOLE OF THOSE VIDEOS, WE’VE DONE THE WORK FOR YOU WITH
THE HELP OF HOME AND LIFESTYLE
EXPERT JILL BAUER. HEY JILL, GOOD MORNING BAUER. IT IS MY PLEASURE. OH MY GOSH, I LOVE BEING HERE AND I THINK
YOU’RE TERRIFIC. SO THANK YOU. LET’S GET STARTED. SHALL WE BEGIN AT THE FRONT
DOOR? YEAH, SO WE, WHAT WE DID IS WE LOOKED AT SOME
OF THESE TIKTOK TRENDS THAT WERE
GOING. ON AND TRY TO FIGURE OUT HOW
EASY REALLY IS IT TO MAKE THESE THINGS SO I DON’T KNOW IF WE
WANT TO START WITH THE GHOST. LET’S START WITH THE GHOST. OK, SO THIS GHOST IS ACTUALLY MADE
USING A TOMATO CAGE FROM YOUR
GARDEN RIGHT SO AND THEN ALL YOU DO IS YOU
GATHER IT UP AT THE TOP. WE USED TO ZIP TIE, LOOK AT THIS. YOU PUT YOUR LITTLE STYROFOAM
BALL ON TOP. YOU CAN WRAP IT IN LIGHTS, WHICH IS WHAT WE DID HERE WITH
STICKERS, YEAH SUPER EASY AND THEN YOU
JUST. OVER IT, RIGHT? LIKE HOW SIMPLE IS THAT? BY THE WAY, THAT’S A BRILLIANT IDEA JUST
LIKE THAT. I’M DOING THAT WE CAN DO THAT. YOU HAVE A GHOST, RIGHT? I LOVE THE CHRISTMAS LIGHTS LIKE
THAT. WHAT ABOUT THE FRONT DOOR SO THE
FRONT DOOR, SO OUR INSPIRATION HERE WAS WE
SAW SOMEBODY OVER ON TIKTOK WHO DID THIS REALLY CUTE HEY
BOO, RIGHT, BUT THEY WERE USING SOME OF THE
THE UM KIND OF FANCY CRAFT TOOLS WHERE I DIDN’T WANT
PEOPLE TO HAVE TO DO THAT. SO WE DID OUR VERSION HERE JUST
USING LETTERS. THAT WE BOUGHT I FOUND AN
INEXPENSIVE GARLAND USED THAT
FOR MY DESIGN, SO THAT’S THE HEY BOO. SO SUPER EASY THIS IS HOW YOU
MAKE IT. THIS IS HOW YOU MAKE IT. WHAT I LOVE ABOUT THIS, YOU GUYS, IS THAT SOMETIMES WREATHS ARE
BIG AND BULKY ON THE FRONT DOOR. SO IF YOU HAVE A STORM DOOR AND
THINGS, THESE FLAT PIECES OF WOOD, WHERE DO YOU JUST GET THAT CRAFT
STORE ANYWHERE, SPRAY PAINTED IT, RIGHT, GLUED SOME ROPE ON THE BACK, AND THEN YOU JUST FIND YOUR
FAVORITE LITTLE WORDS, GLUE THEM IN PLACE, A GLUE GUN AND THAT’S WHAT YOU
DO AND YOU CAN HAVE YOUR. AND AND YOU GOT THESE FROM A
CRAFT STORE TOO. ALL CRAFT STORES RIGHT NOW THE
BEST TIME TO SHOP FOR THIS
STUFF, IT’S ALL ON SALE. THEY’RE BRINGING IN CHRISTMAS, YOU’RE READY TO DO HALLOWEEN. THESE ARE NEXT LEVEL PUMPKINS. WHAT HAVE YOU DONE TO THESE? OK, SO THIS IS ONE OF MY FAVORITE
THINGS BECAUSE YOU CAN DO THEM IN A REALLY LIKE HIGH
END DECORATIVE WAY. SO FOR PEOPLE WHO WANT PUMPKINS
BUT DON’T WANT HALLOWEEN, YOU CAN MAKE THEM LOOK FANCY. ALL THESE ARE, YOU GUYS ARE NAPKINS THAT WE’VE
DECOMAGED ON TOP OF THIS. OK, SO LET’S DO IT, RIGHT? ALRIGHT, WE DO THIS POOR WILLIE, YOU’RE GONNA GET, YOU KNOW, INTEGRATED INTO CRAFTING HERE. HE’S READY. WE JUST CUT UP THE NAPKINS. I CUT SOME PIECES OVER THERE FOR
YOU, HODA. ALL YOU DO IS PUT SOME GLUE ON
YOUR PUMPKIN ON YOUR PUMPKIN
PUMPKIN, YEP, STICK ON THE PAPER, STICK ON THE PAPER. YOU DO THAT ALL THE WAY AROUND
TO GET IT COMPLETELY COVERED AND THEN YOU DO ONE MORE LAYER
COVERING THE PUMPKIN WITH THE
GLUE. IT DRIES AND BECOMES THIS. 00 YEAH, THAT’S REAL SOLID RIGHT? SO YOU HAVE THIS REALLY COOL. TO FINISH, I LOVE THIS FOR KIDS, HODA. IF YOU DON’T WANT THEM TO CUT
OUT THE SHAPES, THEY CAN RIP THE SHAPES, BY THE WAY, THAT SUCH A BEAUTIFUL FINISH. THAT’S FUN. YOU’RE AN EXPERT. I DON’T KNOW IF MINE WOULD LOOK
THAT GOOD, BUT I MIGHT GIVE IT A SHOT. THIS IS WHAT I SAY IF JILL CAN
DO IT, ANYBODY CAN EVER ASK WHAT KIND
OF GLUE DO YOU USE FOR THAT? YEAH, SO THIS IS DECAPO GLUE IT’S
KNOWN MOD POD. YOU CAN GET SHINY. YOU CAN GET SATIN. EVERY CRAFT STORE HAS. I LOVE IT. AND DID YOU USE, SORRY, ARE THOSE REAL, YOU CAN USE REAL PUMPKIN. OR YOU GOT THESE ARE THE FAKE
ONES, YEAH, LIKE THE FAKE PLASTIC ONES OR
STYROFOAM AT THE CRAFT STORE. GREAT TIME TO FIND THEM RIGHT
NOW. OH, LET’S COOK. ALRIGHT, SO WHAT WE’RE GONNA DO HERE IS, YOU KNOW, YOU SEE THESE SKULLS, RIGHT? WE SPRAY PAINTED THEM, RIGHT? THIS IS NOT WHAT I COOKED PS, BY THE WAY, UM, SO JUST TO BE CLEAR, I DON’T KNOW IF YOU WERE SETTING
ME UP THERE. I’M NOT QUITE SURE WHAT
HAPPENED, BUT ALL YOU WE’RE GONNA DO HERE, AND I DID THIS ON MY TIKTOK, WE SPRAY PAINTED THEM, WE GLUED THEM TOGETHER. ALRIGHT, SO, OK, SHOW US WHAT YOU’RE DOING. OK, I’M JUST GLUING THIS PLENTY OF
TIME. OH, I DO. OH, I’M SO STRESSED. OK, SO LET’S PUSH IT LIKE THIS. ALL RIGHT, NOW WHAT? NOW WE TAKE THIS. THIS IS FROM AGAIN THE GARDEN
CENTER, THE TERRA COTTA SAUCER THAT YOUR
FLOWER POTS. YOU’LL GLUE THAT ON TOP, SHE MADE IT INSTANT PLATTER, CANDLESTICK HOLDER. NO, THAT’S OK, WE’LL GLUE IT OR YOU CAN USE IT FOR SERVING. LOOK AT THAT BY THE WAY. BRILLIANT, RIGHT? SUPER EASY. IF YOU DON’T WANT TO USE SKULL
SKULLS FOR SPOOKY, YOU CAN FIND THE LITTLE MINI
PUMPKINS AND DO MORE OF A HAPPY
HALLOWEEN. OH, DO, DO THE SAME THING AND YOU KIND
OF AN IDEA TOGETHER, GLUE THEM TOGETHER. THAT’S BY THE WAY, SUPER EASY, JILL, BRILLIANT. I JUST SAW CUPCAKES AND I
THOUGHT YOU WERE COOKING. THAT’S WHY. WELL, YOU KNOW, I DO DO THAT TOO, BUT TODAY WE’RE JUST DOING THE
HAS ALL THE BEST IDEAS AT WHAT’S
YOUR WEBSITE? JUSTI.COM JUST JILL.COM. SO I’M GOING TO SHARE WITH YOU
GUYS SOME OF THE THINGS WE’RE DOING HERE AT
OUR CABIN FOR HALLOWEEN. SO STARTING OUT, CELERY AND PEANUT BUTTER IS
PERFECT FOR THE KIDS’ TABLE, BUT WHAT I DID WAS I ADDED
CHOCOLATE CHIPS TO CREATE LITTLE
CREEPY INSECTS, ROASTED POTATOES, EASY BREEZY. LOTS OF KIDS LIKE ROASTED
POTATOES, BUT WHAT YOU CAN DO IS MAKE THEM
INTO LITTLE SHRUNKEN HEADS BY POKING OUT
EYES AND A MOUTH. DOUGHNUTS ARE SUCH A. FAVORITE, BUT WHY NOT INCLUDE A LITTLE
TAKEAWAY TREAT LIKE SOME VAMPIRE
TEETH IN THERE, ADD SOME GOOGLY EYES, AND THEY’RE SO, SO SUPER FUN. STRAWBERRIES AND YOGURT ARE SUCH
A TREAT. JUST DIP THE STRAWBERRIES IN, ADD SOME CHOCOLATE EYES, AND YOU’RE GOOD TO GO. AND MY SON REX PERSONALLY LIKE
LOVES A HOT DOG, SO I TRY TO FIND WAYS TO MAKE
THEM FUN. SO I MADE THESE MUMMY DOGS BY
ADDING SOME CRESCENT ROLLS AND WRAPPING THEM AROUND
THERE OR SOME SPIDERS. CUTE AND SUPER DUPER EASY AND
THEN LEMONADE IS ALWAYS A NICE
TREAT, BUT WITH A COUPLE OF DROPS OF
FOOD COLORING, YOU CAN ACTUALLY TURN IT INTO
BLACK LEMONADE, WHICH LOOKS REALLY MYSTERIOUS
AND SPOOKY. AND THEN TO ADD TO OUR CREEPY
VIBE, I CREATED THIS LITTLE SPECIMEN
AREA OVER HERE, SUPER EASY, START WITH WATER, ADD THE INSIDE OF A HIGHLIGHTER, THROW IT IN THERE, AND YOU’VE GOT THESE GREAT
FLUORESCENT COLORS WITH A BLACK
LIGHT. IT LOOKS AMAZING. AND OF COURSE YOU NEED SOME FUN
HALLOWEEN ACTIVITIES FOR THE
KIDS. WHAT DO YOU GUYS THINK ABOUT TIC
TAC TOE? OK, COOL. SO I’VE GOT SOME PUMPKINS. I JUST PAINTED THEM WITH O’S AND
XS, WHITE FOR ONE TEAM, ORANGE FOR THE OTHER. WHO’S GOING TO GO FIRST? OK, SKELETON GO FIRST. OK, BUT I’VE GOT ANOTHER LITTLE
TRICK UP MY SLEEVE. THIS IS SO FUN. IT’S A SENSORY GAME. SO BASICALLY. WHAT YOU DO IS YOU PUT ALL KINDS
OF CREEPY THINGS IN THESE AND THEN THE KIDS HAVE TO
GUESS WHAT THEY ARE. I STILL THINK YOU THINK IT IS, YOU ARE RIGHT, DRAGON SKIN. AND BECAUSE HALLOWEEN IS NOT
JUST FOR KIDS, THE ADULTS HAVE TO HAVE FUN TOO. HERE’S SOME REALLY EASY WAYS YOU
CAN DECORATE FOR THE ADULTS, OF COURSE YOU NEED A. AND I’VE GOT MY WONDERFUL
BARTENDER WILFRED OVER HERE. HE’S LOOKING A LITTLE THIN, BUT HE MAKES AN AMAZING
COCKTAIL. THIS IS A MONSTER MARGARITA. IT’S GOT CILANTRO, JALAPENOS, TEQUILA, SUPER DELICIOUS AND EASY. JUST THROW IT IN THE BLENDER. THIS IS A VERY SIMPLE
CENTERPIECE IDEA. I JUST GRABBED SOME DRIED
FLOWERS AND ADDED SOME SKELETON HANDS IN THERE TO MAKE IT NICE
AND SPOOKY. THE WREATH IS SUPER EASY ALSO TO
START WITH A REGULAR TWIG
WREATH, SPRAY PAINT IT BLACK, AND THEN ADD SOME CROWS ON
THERE. THEY’RE ALWAYS ON THE LOOKOUT, YOU KNOW, TRYING TO TAKE CARE OF THINGS. AND FOR OUR TABLE, THE CENTERPIECE IS ACTUALLY OLD
LIQUOR BOTTLES. I TOOK THE LABELS OFF AND THEN I
MOD PODGED THEM WITH PAINT AND A LITTLE FOOD COLORING
TO MAKE THEM DARK LIKE THIS, SO SUPER EASY AND THIS IS. YOU WOULD HAVE JUST THROWN AWAY, AND THEN I GRABBED SOME BRANCHES
FROM OUTSIDE TO MAKE AN EASY
CENTERPIECE. WE NEED A HALLOWEEN SPREAD HERE, SO I’VE GOT A GRAVEYARD
CHARCUTERIE BOARD. THIS IS JUST ALL KINDS OF
CHEESES, WHATEVER YOU’D LIKE, BUT INSTEAD OF JUST CUTTING THE
CHEESE, NORMALLY, CUT THE SOFT CHEESE AS A COFFIN. YOU CAN ADD SOME GRAVESTONES ON
THERE. SO SUPER FUN. AND THEN I’VE GOT A PUNCH BOWL
HERE. THIS IS A SANGRIA. REALLY EASY. START WITH A RED WINE, A NICE DRY RED WINE. ADD SOME LEECHEY EYEBALLS AND
WHATEVER FRUIT YOU WANT, A LITTLE GINGER ALE AND MAYBE A
LITTLE ORANGE JUICE. IT’S ABSOLUTELY DELICIOUS. CANDIED APPLES ARE PERFECT FOR
THIS TIME OF YEAR, BUT THESE ARE BLACK CANDY
APPLES. THEY ARE SO CREEPY LOOKING AND
SO SUPER EASY. JUST ADD SOME FOOD COLORING INTO
YOUR NORMAL CANDY AND DIP YOUR APPLES AND YOU’RE
GOOD TO GO. AND THEN I’VE GOT SOME CARPACCIO
WRAPPED EYEBALLS, MOZZARELLA BALL, STUFF IT WITH OLIVES, WRAP IT WITH THE CARPACCIO, SUPER EASY. AND I’VE GOT A ROASTED
CAULIFLOWER BRAIN THAT’S GOT
OOZY BLOOD ON THE INSIDE. THE BLOOD IS ACTUALLY BEET
HUMMUS. IT’S ABSOLUTELY DELICIOUS, AND THE CAULIFLOWER IS THE WHOLE
HEAD OF CAULIFLOWER ROASTED WITH
A LITTLE SALT, OLIVE OIL, AND THEN I MADE SOME CRACKERS
OUT OF. TORTILLA CHIPS AND I USED A
COOKIE CUTTER TO GET THE GREAT SHAPES AND FOR OUR PIA DE
RESISTANCE OVER HERE, THESE LITTLE GHOSTS ARE SO EASY
TO MAKE. YOU START WITH A BALLOON, USE A SHARPIE OR PAINT TO PAINT
EYES AND A MOUTH, AND THEN GAUZE TO WRAP AROUND IT
AND YOU CAN DRAPE THE GAUZE, HOWEVER, AND THEY ARE SO FUN. I LOVE IT WHEN THEY BLOW IN THE
WIND. THEY LOOK LIKE REAL PHANTASMS. AND A GOOD FRIDAY MORNING TO
YOU. PRESIDENT TRUMP RAMPING UP HIS
TRADE WAR. CANADA IN THE CROSSHAIRS ONCE
AGAIN. IT’S OCTOBER 24TH. THIS IS TODAY. OVERNIGHT, THE PRESIDENT ANNOUNCING HE IS
HALTING ALL TRADE NEGOTIATIONS
WITH CANADA, ONE OF OUR BIGGEST TRADING
PARTNERS, AFTER SEEING THIS ANTI-TARIFF AD
FEATURING RONALD REAGAN. AMERICA’S JOBS AND GROWTH ARE AT
STAKE. WE WILL HAVE THE VERY LATEST, INCLUDING THE POTENTIAL IMPACT
ON CONSUMER PRICES HERE IN THE
STATES. BEFORE AND AFTER STRIKING NEW
SATELLITE IMAGES THIS MORNING REVEALING
THE COMPLETE DEMOLITION OF THE EAST WING OF
THE WHITE HOUSE TO MAKE ROOM FOR PRESIDENT TRUMP’S MASSIVE
NEW BALLROOM. AND JUST AHEAD, THE PUSHBACK FROM BOTH SIDES OF
THE AISLE. NOW IT LOOKS LIKE THE WHITE
HOUSE IS PHYSICALLY BEING JUST. THE PRESIDENT STANDING BY HIS
PROJECT. IT WILL BE THE MOST BEAUTIFUL
BALLROOM ANYWHERE IN THE WORLD. WE’RE LIVE AT THE WHITE HOUSE. BREAKING OVERNIGHT, MAJOR GLITCH. THE TECH OUTAGE THAT FORCED
ALASKA AIRLINES TO ISSUE A
GROUND STOP, DISRUPTING HUNDREDS OF FLIGHTS. WE’RE JUST SITTING AT THE GATE AND THEN ALL OF A SUDDEN WE SAW
LIKE THE COMPUTER SCREENS WENT
BLANK. JUST AHEAD, THE SEARCH FOR ANSWERS AND THE
RACE TO GET FLIGHTS BACK IN THE
AIR. ROUND BALL. A SHAME THAT THEY PUT THEMSELVES AND THEIR FAMILY
AND PUT THE NBA IN THIS
POSITION. THE BASKETBALL WORLD REACTS TO
THE STUNNING ARREST OF AN NBA
PLAYER AND HEAD COACH ACCUSED IN A MAFIA-LINKED
GAMBLING AND SPORTS BETTING
SCHEME. THIS IS THE INSIDER TRADING SAGA FOR THE NBA. THEY PLACED WAGERS ON UNDERS
USING INFORMATION THAT WAS NOT
YET PUBLIC. THIS MORNING, THE CASE AGAINST THEM AND THE
FALLOUT FOR THE NBA AND FANS. STILL SEARCHING OUR INTERVIEW
THIS MORNING WITH ONE OF THE
OFFICIALS LEADING THE INVESTIGATION INTO
THAT STUNNING JEWELRY HEIST AT
THE LOUVRE, WITH THE THIEVES BEHIND IT NOW
ON THE RUN FOR NEARLY A WEEK. ALL THAT PLUS CHECKING OUT THE
MOUNTING FRUSTRATIONS WITH THOSE SELF CHECKOUT
STATIONS NOW DRIVING A NEW PUSH FOR LAWS TO LIMIT THEIR USE
IN STORES WILL HAVE EVERYTHING
YOU NEED TO KNOW. AND BILLION DOLLAR WEEKEND, THE MEGA MILLS AND POWERBALL
JACKPOTS SKYROCKETING LOTTERY
FEVER ON THE RISE IN THE NEXT DRAWING NOW
JUST HOURS AWAY TODAY, FRIDAY, OCTOBER 24TH, 2025. FROM NBC NEWS, THIS IS TODAY WITH SAVANNAH GUTHRIE AND GREG MELVIN FROM STUDIO 1A IN ROCKEFELLER
PLAZA. PRETTY SHOT OF OUR APPLAUSE AND
MORNING, EVERYBODY. IT’S FRIDAY. WE’RE SO GLAD YOU ARE ENDING
YOUR WEEK WITH US. YES, IT’S A BUSY FRIDAY AS WELL. WE WANT TO GET RIGHT TO SEVERAL
MAJOR HEADLINES THAT ARE
DEVELOPING THIS MORNING, INCLUDING TROPICAL STORM MELISSA SET TO
BECOME A MAJOR HURRICANE OVER
THE WEEKEND. THERE’S ALSO NEW REACTION COMING
IN OVERNIGHT TO THAT SHOCKING NBA GAMBLING
SCANDAL, AS WELL AS NEW SATELLITE IMAGES
THIS MORNING. SHOWING THE EXTENT OF THOSE
MAJOR WHITE HOUSE RENOVATIONS, BUT WE ARE GOING TO START WITH
THIS POLITICAL AD OUT OF CANADA
USING A CLIP FROM A 1987 RADIO ADDRESS
FROM RONALD REAGAN THAT HAS LED
PRESIDENT TRUMP TO TERMINATE TRADE TALKS WITH
CANADA EFFECTIVE IMMEDIATELY. WE’VE GOT ALL OF THIS COVERED
THIS MORNING. LET’S GET STARTED. NBC’S GARRETT HAKE AT THE WHITE
HOUSE WITH THIS BREAKING NEWS
OVERNIGHT. GARRETT, GOOD MORNING. SAVANNAH, VIEWERS MAY HAVE SEEN THIS AD
RUNNING DURING THE TORONTO BLUE JAYS SEATTLE MARINERS
PLAYOFF SERIES EARLIER THIS
WEEK. IT FEATURES EXCERPTS FROM A 1987
SPEECH BY PRESIDENT REAGAN OPPOSING THE
USE OF HIGH TARIFFS, WHICH PRESIDENT TRUMP AND NOW
THE REAGAN FOUNDATION SAY CUT THE AD OR USED IN THE AD CUT
MISLEADINGLY. WELL, NOW PRESIDENT TRUMP SAYS HE’S
CUTTING OFF TRADE TALKS WITH ONE OF OUR BIGGEST PARTNERS
AND CLOSEST ALLIES. OVERNIGHT, PRESIDENT TRUMP ABRUPTLY ENDING
TALKS WITH ONE OF AMERICA’S CLOSEST ALLIES AND
TRADING PARTNERS, WRITING ON SOCIAL MEDIA, ALL TRADE NEGOTIATIONS WITH
CANADA ARE HEREBY TERMINATED. THE PRESIDENT APPARENTLY MAKING
THE UNEXPECTED CHANGE BECAUSE OF HIS OBJECTIONS
TO A CANADIAN-MADE AD CRITICIZING
TARIFFS FEATURING A SPEECH BY FORMER PRESIDENT
RONALD REAGAN. AMERICA’S JOBS AND GROWTH ARE AT STAKE. THE RONALD REAGAN FOUNDATION
SAYING THE AD QUOTE
MISREPRESENTS THE SPEECH. TENSIONS HAVE BEEN RISING AFTER
TRUMP IMPOSED TARIFFS ON IMPORTS FROM CANADA EARLIER
THIS YEAR, THE COUNTRY ACCOUNTING FOR MORE
THAN $400 BILLION IN GOODS
COMING INTO THE US. EARLIER YESTERDAY, THE PRESIDENT TOUTING HIS TRADE
WAR, THANK GOD FOR TARIFFS. IF WE DIDN’T HAVE TARIFFS, WE’D BE A THIRD WORLD NATION. AT THE SAME EVENT, FIELDING QUESTIONS ABOUT A VERY
DIFFERENT SIGNATURE PROJECT,