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begins to melt the fat and will
almost cook. It will cook the punch into the room so that it
gets nice and tender. And then eventually the water
will begin to evaporate, leaving behind the rendered fat
and will crisp it up. So you have nice tender interiors and
crispy outside. So long to bring this to a
braille. We want this to evaporate fast, but just keep
an eye on it because once the water’s gone, it’s going to
start to saute and you want to make sure you don’t burn your
project. >> You can see that the Fed is
really starting to render now has kind of made its way around
the sides of the pan. And we’ll just let this keep
going. It’s like a Roman mosaic, our peace. You can also tell that the
punch at the has rendered because the fatty pieces almost transparent at this point, keep starting it
so that it gets nice and crispy all over all this. They could remaining. That’s all the rendered fat.
That is not what are anymore this rendered. That is the key
to why coming out of. So then it’s off lever to get really
crispy, really golden. We’re almost to the point where it’s Borderline burnt smells. Heavenly at this point,
too. This looks great when it cut the heat, grab a ball and a slotted spoon and transfer that punch at a 2. This will stop the cooking
process and last but not least we reserve a table. Spoon worth this is rendered Greece.
This rendered fat is good. >> And it into our sauce to and
that can shed a salty flavor the end. >> So have a large clearly
large pot here of boiling water and we’re going to generously
season that once it comes back to a boil
time to drop our spaghetti one pound, you
want to cook this pretty much still at all that day.
Meanwhile, let’s work on the sauce. So we need 6 egg yolks. >> These are large eggs that
have allowed to come to room temperature and that sort of
important for this just because you’re going to be adding your
hot pasta right into the eggs. So the closer they are in
temperature, the less of a chance you have of curling. We also want to use a really
good fresh eggs here since the only cooking of the
egg is the pass that doing. So the warmth, the heat of the
pasta and see if the egg whites for
making project. Lastly, one whole egg right on in. Don’t let your boss the stories
every now and then so had my 6 and yolks and one
whole egg just give those a light. And while whisking, I’m going
to take my reserved and check the renderings and just drizzle
that in. It’s pretty cool at this point.
You don’t want to add its lot super hot just with really well to
combine show you get all of that
flavor. Up next. Some equity know from my no
cheese which is a cheese that originates from the area.
Lazio where Ron, since most of it is now actually made inside
Kenya. Super delicious and salty. It’s one of my favorite cheese
in the world. Manning 3 quarters of a cop.
So it’s a fairly generous in out of cheese and this cheese
along with the punch at the and the renderings are going to
really help season the sauce. This cheese is one of the most
pronounced flavors of the saucy really want to be using the
real deal on to add about a quarter
teaspoon, a freshly ground pepper with that in to combine.
And that’s all there is to the sauce. When the pasta hits the
eggs, it begins to slowly cook them. And that’s what creates
this creamy sauce. There is no dairy, no cream milk. It’s all
the egg yolks just slowly beginning to cook. That creates
that down to the sauce. So if you go to a restaurant and it says cream, it’s not a
true Putin, not to sure it’s still delicious.
I mean. >> Just cooking the pasta until
Al dente. Unlike most sauces that we finish in a pot and
finish the dish right in the small. So when it comes out,
the pass and to be perfectly comes. So the pasta is very
close to being ready. Nice perfect of that day. And at
this point, the only important ingredient left is speed.
Everything from this point on needs to happen really quickly
to make sure that one we don’t currently eggs and 2, our saw
stays nice and luxurious and doesn’t set too much before we
serve it. So are you ready grab as much of this big?
It is possible into the ball into the ball and start 2 star and you can see how creamy it’s
starting to get already. And at this point, you’re
looking for just a nice, creamy sauce. But he still
wanted to coat the pasta. You can add a splash of the
pasta water if you need it. I don’t think I needed at this
point. The punch at a goes right on
in. We got this just looks so good at this point. You can taste it
for seasoning. But if you seize underwater
well, and there’s so much salt in the sauce, you really
shouldn’t need it. Let’s play that up and grab some like my time, said in a little
and twist to make a nest. We’ll just keep twisting. And then right onto a plate, just a couple of last finishing
touches. Some want equity, you know, cheese and a freshly
great some of this time and just a little bit more
black pepper. Look how pretty how simple that
was to get on the dish and all that’s left is to taste it. You have to share this right
away. >> It is so perfectly seasoned.
It’s so simple. You would swear that this has a million
calories worth of free minute. And it doesn’t. It’s just so
delicious. This is what I love about. Wanting to see. With
just a handful of ingredients. Making the most flavorful.
Delicious dish. It’s so good. I think that stick cannot
attend. 6 starts this recipe, I’m going to be
taking those flavors and roasting some asparagus with
the cheese and the pepper makes a perfect side for today’s me
out. So this recipe, I like to use a
really thin stock. Asparagus called pencil asparagus.
It’s really easy to find in the summer. It can be a little bit
more difficult to find the rest of the year. But you never know
the only thing you have to adjust his cooking times.
If you have the thicker stalks. The first thing I’m going to do
is trim off the woody bottoms of the stock and to start on to a foiled line. She penned
you don’t have to line it with foil. I just like to do so
because it helps to clean up a little later on an amazing just I thin even a slayer. It’s kind of layers Bacchus out
onto the sheet pan and then in true Roman style,
literally just a few ingredients starting with extra
virgin olive oil and add 3 tablespoons. And this is a great eyeball
recipe. I do give the measurements for
this but feel free to I’ve all it. A quarter teaspoon of salt, a quarter teaspoon freshly
ground black, pepper and last but not least a packed
quarter cup of freshly grated pecorino and it is a pretty generous
amount when you pack it and freshly grated very fluffy, then just give it a little toss with your
hands to coat it. With all of these delicious ingredients.
That is literally all there is to this dish. All that’s left
is to put it in a 400 degree oven and roast it until Fork
tender, which will be about 16, 18 minutes. How great this looks nice and
tender and you can cook it to your
preferred Gunnison people like it to be a little bit. Chrystia
have more of the snap, I should say, really loves roasting
vegetables. It’s a great way to bring out their flavor. And you could even do this
recipe with broccoli or cauliflower would be really
nice. Just a couple of finishing
touches some more cheese because you
can never have enough cheese and roasted vegetables to
really handle seasoning. So it may look like a lot, but it could use it. And then just another. A couple of cracks of fresh freshly cracked black pepper. You need to take one of these
and give it a taste. Just such a simple dish. >> But that combination of the
salty cheese and spicy black pepper is just amazing.
Pairing. That is what makes caught your pet. They such a
delicious dish. However, I’m going to be American ISE ing it by using
some chicken. Instead, I actually prefer chicken.
It’s easy to find and it’s cheaper than Vo. But the
flavors are still there. And I promise this dish is so
impressive, looking that it’s great for entertaining but
simple enough to serve on any weekday evening in front of me.
I had 8 very thinly sliced chicken Collins which purchases
like this at my local supermarket. It is very
important that the new slice, but the first step is to season
both sides of the chicken with salt being fairly generous with me
seasoning. And now I’m going to one by one
wrapped the chicken in some push with
the department. So have been the slice pushed
out. He’s going to work one college
at a time. So please be patient, though,
over the chicken pot as much as you can and press it
on to kind of just blew it together. And I flip it over and take any
of the excess and just wrap it around the underside. Now working on the shooter,
Syed going to take to sage leaves and I’m going to secure them
over the top with that. You Ch now. So delicious. Just love that room. So just read that you’ve picked
on the chicken. I could just go back and make
sure that belief is nice and flat. And that is our first call it. You want to just repeat the
process with all the remaining chicken cuts halfway there and the last one, the last thing we need to do
before we actually cook the chicken is just dragging in
some flour. >> Make sure you get it fully
coated, gentle shaped, remove any
excess, just work gently so that you
don’t disrupt the sage leaves. I asked one, I’m going to get my hands a
quick rinse and grab a couple ingredients so we can finish
our something about it. cook some starting with a
high-sided fairly large skillet and put that over medium heat. The heat is very important for
this recipe. We want to cook the chicken so that the
exterior gets nice and crispy but doesn’t overcook. But then the chicken also has
the opportunity to cook through. That’s why we’re using
these thin cuts to add 2 tablespoons extra
virgin olive oil and just warm that up over the
medium. You want to cook the chicken in
batches, adding more oil as necessary until all this cooks overcrowd the pan. So I’m just
going to do to college to start. So you want to put the push.
You don’t see each side down because you really want to get
a nice crispy crust on that. It’s going take about 2 and a
half to 3 minutes per side and looking for the sites to
get nice and caramelized and you actually see the chicken
beginning to turn more opaque as it cooks. They want to put that on the
other side for another 2 to 3 minutes until it’s fully cooked
through. They say John looks pretty infuses this whole dish with a
punch of delicious flavor transfer right to a serving
platter and then continue cooking a
chicken. >> A few months now the
southeast of the fish and some very distinct aroma and the
earthiness of this age is just a great combination halfway there. It’s very important to not rush
this cooking process. If you do not too high, he is in a crisp
off if a shootout, but your chicken isn’t going to be able
to fully come through the last batch of color.
It’s already. >> And I just keep on these on
top. So they stay warm when he finished with the pan sauce
that will warm the right back up to that beautiful. Something Boca is typically
paired with a white wine hand sauce. You mind just a little
bit differently. But the flavors are all still there and take half a cop us some
good, dry white wine, like you said, you know the show, we’re going to use that to
please the pan. All those browned bits our from the parachute don’t
from the chicken and its fall flavor. So just area to now right into the wind. You want to reduce this for
about a minute or 2. So for a grant. >> Now that that reduced along
at a cost of chicken stock or broth. >> And I bring that to a
simmer. Typically this pass says very
loose and runny super windy. I kind of tone it down with the
sauce. I also add a little bit of flour at this point because
I like a sauce that sticks to the continent’s simulate.
You would find in the I saw a lot of French’s. So I reserved one tablespoon of
the dredging flower and I’m going to add 3
tablespoons of unsalted butter to it. I’m doing this for 2 reasons.
First, the butter is going to add a delicious richness to the
station, but I’m also going to create a pieced with the flour.
If I would add the flour in by itself and the club, it’s nice and soft. And I’m going to just gently
kind of massage the flower into the butter and for this team still a
messy. >> This is something you see in
French cooking people, their money. I’m just going to add this
butter flour paste to the skillet. And as the butter melts, the
flare begin to incorporate and slightly thicken the sauce. You can already see how the
sauce is slightly thickened. The last thing to do is to
taste for seasoning. She saw the now. Well, that’s up to do is pour
this gorgeous sauce and over the chicken. He said, I think in the case is not carefully remove the trip acts. It is so good. This is by the Romans are just
jeans. Is it just a few ingredients. The saltiness of
the shootout, the earthiness of the sage and combine it with
the white wine and is all I can say so good. So simple. So pretty any guess would be super
impressed by his dash THE ONE INGREDIENT I DON’T HAVE
PATIENCE. YOU KNOW THE SAYING, A WATCH POT DOESN’T BOIL BUT AN UNWATCHED POT BOILS OVER. YOU HEARD IT HERE FIRST RICOTTA OR AS THE STATEN
ISLANDER MAY SAY RICOT IS AN ESSENTIAL ITALIAN AMERICAN
INGREDIENT. IN ITALY. YOU’LL FIND IT IN THINGS
LIKE CANNOLI AND TORTELLINI. BUT HERE ITALIAN AMERICANS WILL LITERALLY
USE IT ANY WAY WE CAN. WE’LL PUT IT IN BAKED, SEE,
STUFFED SHELLS AND MENOTTI LASAGNA. FIRST UP, I’M GONNA SHOW YOU HOW
TO MAKE HOMEMADE RICOTTA. IT IS
SUPER SIMPLE. I PROMISE NO FANCY INGREDIENTS
OR TOOLS NECESSARY. THEN I’LL TAKE THE RICOTTA AND USE IT AS A SPREAD
ON ONE OF MY FAVORITE
SANDWICHES, PELLE AND FOR DINNER, I’M MAKING
ANOTHER SICILIAN FAVORITE PASTA.
A LA NORMA. I KNOW, I KNOW YOU CAN JUST VERY EASILY
GO TO THE SUPERMARKET AND BUY YOURSELF A CONTAINER OF
RICOTTA CHEESE AND IT’LL BE JUST
FINE, BUT IT IS SO EASY TO MAKE. AND GUESTS ARE ALWAYS BLOWN AWAY THAT I WENT OUT OF MY WAY TO
MAKE THEM A FRESH DELICIOUS
CHEESE. I’LL SHOW YOU HOW SIMPLE IT
TRULY IS AND THEY DON’T NEED TO
KNOW HOW EASY IT IS. TO MAKE. NOW, BEFORE WE GET STARTED, I
SHOULD TELL YOU ONE OTHER THING, THIS IS TECHNICALLY NOT A TRUE
RICOTTA WHICH TRANSLATES TO TWICE
COOKED. TYPICALLY, THE CHEESE IS MADE USING THE BY
PRODUCTS OF CHEESE THE WAY AND IT’S RECOOKED
TO MAKE RICOTTA. THE MORE COMMON VERSION IS TO DO
WHAT I’M DOING AND JUST START WITH FRESH
MILK AND CREAM AND MAKE THE FRESH CURD
THEMSELVES. BUT YOU CAN STILL
CALL IT RICOTTA ONCE IT’S READY, IT IS SUPER CREAMY AND BETTER THAN
ANYTHING YOU’RE GONNA GET IN THE
STORE. SO IT’S DEFINITELY WORTH IT. THE FIRST THING I NEED IS A
QUARTER CUP OF FRESHLY SQUEEZED
LEMON JUICE. IT’S USUALLY ONE REALLY JUICY
LEMON. SO LET’S SEE AND RUN IT THROUGH A FINE MESH
STRAINER TO GET ANY PITS AND
PITH. SO THERE YOU GO. I JUST NEED A
QUARTER OF A CUP. YOU CAN USE A MILD VINEGAR HERE. HOWEVER, I FEEL LIKE IT’S A LITTLE BIT
MORE ABRASIVE ON THE DAIRY AND
RESULTS IN A TOUGHER CURD. AND ALSO THE LEMON JUICE GIVES
US LIKE THIS LOVELY LEMONY SCENT
AND AROMA THAT JUST IS REALLY NICE WITH
THIS CHEESE IN THIS POT. I HAVE SIX CUPS OF WHOLE MILK TO THAT. I’M GOING TO ADD TWO
CUPS OF HEAVY CREAM. THIS IS WHAT REALLY GIVES IT THAT DECADENT CREAMY TEXTURE AT
THE END. LAST BUT NOT LEAST TWO TEASPOONS
OF FINE SEA SALT. THAT’S IT. THOSE ARE ALL YOUR
INGREDIENTS. SO I’M JUST GONNA COOK THIS ON
MEDIUM HIGH, STIRRING IT OCCASIONALLY TO MAKE
SURE THE SALT IS DISSOLVED, MAKE SURE YOU KEEP AN EYE ON IT
SO IT DOESN’T SCORCH OR
OVERFLOW. THIS IS ALSO A REALLY GREAT WAY
TO USE UP ANY MILK AND CREAM
THAT’S ABOUT TO EXPIRE. GETTING THERE AT 100 AND 90
DEGREES. ONCE IT STARTS TO STEAM, YOU’RE
GETTING CLOSE. OK? AS SOON AS IT STARTS TO
SIMMER AND THE LIQUID BEGINS TO SWELL A
LITTLE BIT, CUT THE HEAT AND ADD THE LEMON JUICE. THEN JUST GIVE IT A COUPLE OF GENTLE STIRS TO
COMBINE. I HAVE A LARGE CALENDAR THAT
I’VE LINED WITH 90 GRADE CHEESE
CLOTH. AND THE GREAT THING WITH THIS
KIND IS THAT IT’S ACTUALLY
REUSABLE. SO WHEN YOU’RE DONE WITH YOUR
CHEESE, YOU JUST RINSE IT AND THEN YOU
CAN THROW IT IN YOUR WASHING
MACHINE. ISN’T THAT COOL? GONNA THROW IT IN THE SINK AND THEN DRAIN MY RICOTTA. I WOULD NORMALLY DO THIS OVER
THE SINK, BUT I FIGURED YOU GUYS ACTUALLY
WANNA SEE WHAT I’M GONNA DO. SO WE’LL DO WHAT I HEAR. GRAB YOURSELF A HEALTHY LENGTH OF TWINE, COUPLE OF FEET OR SO, MAYBE EVEN THREE. AND THEN ALL YOU NEED TO DO IS
BUNCH UP THE CHEESE CLOTH AND THIS IS A LITTLE HELPFUL IF
YOU HAVE A SECOND PERSON AROUND,
BUT YOU JUST WANNA TWIST THE TWINE
AROUND CAREFULLY WITHOUT BURNING YOURSELF AND THEN TIE A COUPLE OF KNOTS
TO SECURE IT, MAKE SURE IT’S NICE AND TIGHT. THEN LEAVING AT LEAST 3 TO 4
INCHES, TIE ANOTHER KNOT TO
CREATE A LOOP, CUT OFF THE EXCESS AND NOW TIME WILL DO THE REST. I’M JUST GONNA HANG THIS RIGHT
ON ONE OF THE KNOBS OF MY
CABINETS FOR AN HOUR TO REMOVE THE EXCESS
WAY AND THEN IT’S READY TO BE USED. MAKE SURE YOU PUT A BOWL
UNDERNEATH TO CATCH THE EXCESS
LIQUID. SO YOU DON’T COME BACK TO A
MESS. SPEAKING OF MESS, I THINK I’M
GONNA CLEAN UP A LITTLE BIT AND THEN COME BACK AND TASTE SOME OF MY FRESH
RICOTTA. IT’S BEEN AN HOUR. THE MAJORITY OF THE LIQUID HAS
BEEN REMOVED. SOME IS OK. THIS
IS A FRESH MOIST CHEESE. SO IT’S NOT SUPER DRY AND JUST CAREFULLY CUT IT OPEN
SO THAT YOU DON’T DAMAGE THE
CHEESE CLOTH. I CAN’T WAIT TO SEE WHAT’S
INSIDE THERE. IT IS, IT’S DELICATE, IT’S CREAMY, IT’S
STILL SLIGHTLY WARM IF YOU’RE SERVING IT FOR A
DINNER PARTY AND YOU WANT IT TO
BE NICE AND SPREAD. AN HOUR IS THE PERFECT AMOUNT OF
TIME. IF YOU’RE GOING TO BE BAKING
WITH IT, LIKE MAKING AN ITALIAN
CHEESECAKE, FOR INSTANCE, YOU CAN LET THIS DRAIN EVEN MORE
BECAUSE YOU WANT A REALLY DRY
CHEESE. BUT I WOULDN’T LET IT SIT FOR
MORE THAN 23 HOURS TOPS. AT THIS POINT. IT’S READY TO BE
SERVED JUST LIKE THIS AT A
PARTY. AND I REALLY DON’T LIKE TO PUT
TOO MANY TOPPINGS ON IT BECAUSE
IT REALLY IS THE STAR. SO I HAVE SOME TOASTED BREAD FOR
CROSTINI HERE. SUPER LIGHT LIKE A CLOUD. I’VE TOUCHED A CLOUD BEFORE. SO
I KNOW THAT THIS CREAMY RICOTTA SPEAKS FOR
ITSELF. SO YOU DO NOT NEED A LOT
OF TOPPINGS. JUST GONNA GIVE A LITTLE DRIZZLE OF HONEY FOR SOME SWEETNESS. A PINCH OF FLAKY SEA SALT. AND THEN IF YOU’D LIKE, YOU CAN
ADD JUST SOME RED PEPPER FLAKES, YOU CAN ADD SOME LEMON ZEST,
SOME BALSAMIC GLAZE. JUST KEEP
IT SIMPLE. THIS IS SUCH A GREAT SNACK. A
GREAT APPETIZER. TRULY GREAT ON ANYTHING SAVORY
FOR LUNCH DINNER, USE IT FOR EVERYTHING. I KNOW IT DOESN’T LOOK IT
NECESSARILY, BUT I PROMISE IT JUST MELTS IN
YOUR MOUTH. IT IS SO DELICIOUS AFTER YOU’VE MADE THIS RICOTTA,
YOU’LL WANT TO USE IT ON
EVERYTHING PELL IS A SICILIAN STREET FOOD
SANDWICH MADE WITH A CHICKPEA FRITTER ON
RUSTIC BREAD. THIS IS MY BROOKLYN I VERSION AND IT’S SO HARD TO FIND
ANYWHERE. SO I’M REALLY EXCITED TO SHARE
THIS RECIPE WITH YOU. IT ALL STARTS WITH SOME CHICKPEA
FLOUR WHICH YOU CAN BUY IN MOST
MARKETS THESE DAYS. IT’S NOT AN
UNCOMMON INGREDIENT AND I’M USING 1.5 CUPS OF THAT. IT’S A VERY FINE FLOUR. IT’S JUST DRIED GARBANZO BEANS
THAT ARE VERY FINELY GROWN RIGHT INTO A BOWL TO THAT THREE TEASPOONS OF
KOSHER SALT, A HALF A TEASPOON OF FRESHLY
GROUND BLACK PEPPER AND A QUARTER TEASPOON OF
FRESHLY GROUND OR GRATED NUTMEG. JUST A LITTLE GOES A LONG WAY. WHISK YOUR DRY INGREDIENTS SO
THAT THE SEASONING EVENLY
COMBINED. OK. IN THIS SKILLET, I HAVE THREE CUPS
OF COLD WATER THAT I’M JUST GOING TO BRING TO A GENTLE SIMMER. WHEN THE WATER COMES TO A
SIMMER, I’M GOING TO ADD MY DRY
INGREDIENTS IN ONE STEADY STREAM
AS BEST AS I CAN WHISKING CONSTANTLY TO AVOID
CLUMPS. WE’RE ALMOST THERE. GET YOUR WHISK AND GET READY. ASSUME THE BATTLE POSITIONS WHISK VIGOROUSLY. IT’S GOING TO START TO THICKEN AND YOU WANNA REMOVE AS MANY OF
THE CLUMPS AS POSSIBLE. YOU CAN SEE HOW THICK IT IS
ALREADY. YOU WANTED TO STILL HAVE A
LITTLE BIT OF RUNNINESS TO IT, COOKING IT FOR JUST A MINUTE OR
SO. THEN I’M GOING TO TRANSFER IT TO
A QUARTER SHEET PAN THAT’S BEEN SPRAYED WITH
NON-STICK COOKING SPRAY. SO YOU CAN SEE THERE ARE STILL
SOME LUMPS TO IT. DON’T WORRY WHEN WE COOK THIS
LATER ON, THEY’RE ALL GONNA MELT
OUT USING A SMALL OFFSET SPATULA JUST SPREAD IT EVENLY INTO THE
PAN. NOW, YOU JUST WANT TO POP THIS
IN THE FRIDGE UNTIL IT’S
COMPLETELY SET. TAKE ABOUT AN HOUR WHILE THAT’S SETTING. I’M GONNA
GO GET THE INGREDIENTS FOR MY
RICOTTA CREAM. NOW I’M GONNA SHOW YOU HOW TO
MAKE A RICOTTA CREAM, WHICH ISN’T NECESSARILY
TRADITIONAL, BUT THIS IS THE WAY I FIRST HAD
THE SANDWICH IN BROOKLYN AND LIKE I SAID, WE PUT RICOTTA
ON EVERYTHING. I LOVE THE COMBINATION OF THE
COLD CREAMY RICOTTA PAIRED WITH THE CRISPY CHICKPEA
FRITTER. IT’S AN AMAZING
COMBINATION. THIS RICOTTA CREAM JUST REQUIRES
A FEW INGREDIENTS. A TEASPOON OF FINELY CHOPPED FRESH PARSLEY. SO YOU NEED ABOUT 15 OUNCES OR
SCANT. TWO CUPS CAN USE JUST A 15 OUNCE
STOREBOARD CONTAINER AS WELL IF YOU DON’T HAVE ANY HOMEMADE
IN YOUR FRIDGE, THEN JUST A FEW SEASONINGS, THREE TABLESPOONS OF GRATED
PECORINO FOR SALTINESS AND FLAVOR AND THEN JUST SOME SALT AND
PEPPER TO TASTE. GIVE IT A NICE MIX AND THEN YOU CAN TASTE IT FOR
SEASONING AGAIN. MAKE SURE THAT’S WELL COMBINED. GO AND GET CHILL THIS IN THE
FRIDGE AND THEN IT’S ALMOST TIME TO MAKE MY
CRISPY CHICKPEA FRITTERS. ALL WE NEED TO DO IS SLIDE IT
ONTO A CUTTING BOARD JUST LIKE THAT. AND I’M GOING TO CUT IT INTO 12
EQUAL PIECES. YOU CAN USE A KNIFE, A PIZZA
WHEEL. I HAVE BOTH AND THE DECISIONS ARE GIVING ME
ANXIETY. BUT I THINK I’M GONNA USE A
KNIFE CUT INTO FOURS AND THEN INTO THIRDS. THEN YOU SHOULD HAVE 12 LITTLE SQUARES. MEANWHILE, I HAVE ABOUT A
QUARTER INCH OF A NEUTRAL
VEGETABLE OIL IN A SKILLET. I HAVE THE OIL OVER MEDIUM HIGH
HEAT AND I’M JUST GOING TO FRY MY
FRITTERS UNTIL LIGHTLY GOLDEN, ABOUT 22 TO 3 MINUTES PER SIDE. MY OIL IS NICE AND HOT AND YOU WANNA COOK THESE IN
BATCHES, YOU DON’T WANNA OVERCROWD THE
PAN. THESE ARE COLD SO THEY WILL LOWER THE TEMPERATURE
OF THE OIL AS THEY COOK. THE FRITTERS ARE
GONNA GET A LIGHT CRUST ON THE
OUTSIDE, BUT THE CENTERS ARE ALMOST GOING
TO MELT AND BE NICE AND CREAMY. THESE FRITTERS ARE VERY
DELICATE. SO FLIP THEM
CAREFULLY, THEY BARELY TAKE ON ANY COLOR, BUT THEY FORM THIS LITTLE
DELICATE CRUST. SO TRANSFER THEM TO A PAPER
TOWEL LINED PLATE. THERE’S NO NEED TO ADD
ADDITIONAL SEASONING AT THIS POINT BECAUSE THEY’RE
SEASONED FROM THE INSIDE, THEN JUST ADD ANOTHER BATCH AND THE LAST FEW OUR FRITTERS ARE FRIED OFF. THEY MAINTAIN THEIR HEAT FOR
QUITE A WHILE, BELIEVE IT OR
NOT. SO YOU CAN FRY THEM ALL UP AND
THEN MAKE ALL YOUR SANDWICHES FOR ALL YOUR
FRIENDS AND FAMILY. ASSEMBLING. THE SANDWICH IS
PRETTY SIMPLE. THIS WOULD NORMALLY BE SERVED ON
A RUSTIC HEARTY ROLL, BUT I PREFER A BRIOCHE ROLL. I LIKE THE SOFTER TEXTURE AND I
ALSO LIKE THE SIZE. SOMETIMES IT SERVES ON SUCH A
BIG ROLE THAT THERE’S NO WAY ONE PERSON COULD POSSIBLY
EAT THE SANDWICH. SO I’M GONNA TAKE TWO OF MY FRITTERS JUST KIND OF PILE THEM ON TOP AND THEN A VERY GENEROUS DIAL UP OF THE RICOTTA CREAM. GRAB YOUR LID, JUST KIND OF PRESS IT ON INTO
PLACE. HOW GOOD DOES THIS LOOK? IT’S SUPER PEASANT, BUT IT’S ALSO SUPER DELICIOUS. THIS SANDWICH JUST COMPLETELY
MELTS IN YOUR MOUTH. THAT CREAMY RICOTTA AND THE INTERIOR OF THIS
FRITTER, JUST HEAVENLY ALA NOMA IS A TRADITIONAL
SICILIAN PASTA DISH. AND WHILE THE ORIGIN STORY MAY
BE A LITTLE BIT ALL OVER THE
PLACE, ONE THING I KNOW FOR SURE IS
THAT MY FAMILY ABSOLUTELY ADORES
IT. TRADITIONALLY, IT’S MADE WITH
RICOTTA SALADA, WHICH IS A MUCH DRIER SALTIER
CHEESE, BUT I’VE AMERICANIZED IT A BIT
AND I’M GOING TO JUST USE MY
HOMEMADE RICOTTA, WHICH IS GREAT ON ANY PASTA
DISH. LET’S PREPARE OUR MIS STARTING WITH SOME TOMATOES. I HAVE 210 OUNCE CLAMSHELLS
WORTH OF TOMATOES AND I’M JUST
GOING TO HAVE THEM AND WE’LL PUT THEM IN A BOWL FOR
NOW. I’D LIKE TO USE A SMALL SERRATED
KNIFE FOR THIS. IT’S GOING TO SEEM LIKE A LOT OF
TOMATOES AND EVEN EGGPLANT, BUT THEY ARE GOING TO COOK DOWN
QUITE A BIT. MY GOD, THESE TOMATOES ARE SO
JUICY DOESN’T MATTER HOW YOU HAVE THE
TOMATOES THAT TAKES CARE OF THE TOMATOES UP NEXT. I’M GONNA THINLY SLICE
FIVE CLOVES, LARGE CLOVES OF
GARLIC AND HAVE SOME FRESH OREGANO AND THEY NEED ONE TEASPOON WORTH
OF THESE BEAUTIFUL LEAVES AND JUST GIVE THAT A QUICK ROUGH
CHOP. NOTHING CRAZY. JUST LIKE THAT LAST THING TO PREP. ONE OF THE KEY INGREDIENTS OF
PASTA. ALA NORMA IS EGGPLANTS AND I’M USING
THREE ITALIAN EGGPLANTS. I LIKE THE SMALLER SIZE. THEY’RE
A LITTLE DENSE AND I’M NOT GOING TO PEEL THESE. SO I’M GOING TO HAVE A PRETTY
HIGH SKIN TO FLESH RATIO IN THIS
DISH. I REALLY LOVE THE TEXTURE OF THE
SKIN ON AN EGGPLANT, JUST TRIM THE TOPS AND THE
BOTTOMS AND THEN YOU WANT TO CUT THE
EGGPLANT INTO ABOUT THREE
QUARTER INCH PIECES, CUBES. REALLY? SO THE EGGPLANT THEY TAPER SO
JUST DO THE BEST YOU CAN WITH MAKING SOMEWHAT EVEN SIZE CUBES THAT TAKES CARE OF OUR MISE EN
PLACE TIME TO START COOKING. I’M GOING TO START WITH MY
EGGPLANT. IT’S GOING TO TAKE THE LONGEST
AND WE DON’T WANT TO OVERCROWD
THE PAN. SO I’M GOING TO COOK IT IN THREE
BATCHES START BY ADDING A QUARTER CUP OF EXTRA VIRGIN
OLIVE OIL TO A FAIRLY LARGE SKILLET. GOING TO WARM THIS OIL OVER
MEDIUM HIGH HEAT. IT’S GOING TO SEEM LIKE A LOT OF
OLIVE OIL, BUT YOU’LL SEE HOW QUICKLY THE
EGGPLANT JUST KIND OF SUCKS IT
UP. TRULY ARE LIKE LITTLE SPONGES ONCE YOUR OIL IS HOT AND YOUR FIRST BATCH AND YOU WANNA GENEROUSLY SEASON
IT WITH SOME SALT. EGGPLANTS REALLY SUCK UP
SEASONING AS WELL. SO DON’T BE CHEAP HERE. SO NOT TOO LONG AGO, YOU USED TO HAVE TO PRESEASON
EGGPLANTS TO REMOVE EXCESS MOISTURE AND SOME
OF THE BITTERNESS, BUT NOW THEY’RE READY TO BE LESS
BITTER. SO THERE’S NO NEED FOR
THAT EXTRA STEP AND JUST COOK THESE TOSSING,
STIRRING EVERY NOW AND THEN
UNTIL LIGHTLY GOLDEN ON ALL SIDES FOR
ABOUT 6 TO 8 MINUTES. PER BATCH. AND YOU CAN SEE HOW MOST OF THAT
OIL HAS BEEN ABSORBED BY THE
EGGPLANT. AT THIS POINT, AS THE EGGPLANT COOKS, IT BEGINS
TO START TO RELEASE ALL THE OIL. JUST CONTINUE TO SAUTE BECAUSE YOU REALLY WANT TO COOK
IT THROUGH AT THIS POINT. OK. THIS LOOKS GREAT. WE HAVE SOME NICE COLOR ON PRETTY MUCH ALL SIDES AND JUST TRANSFER IT TO A BULB AND REPEAT WITH THE REMAINING TWO BATCHES. LET’S HELP. LET’S HELP THIS
PROCESS ALONG A LITTLE BIT. HIS POUCH IS LOOKING GOOD WEST PATCH. THIS IS DONE. SLIDE THAT INTO THE BOWL. I HAVE A POT OF BOILING WATER THAT I’M GOING TO GENEROUSLY
SALT FOR SOME PASTA. WE LET THAT COME BACK TO A BOIL FOR THIS DISH. I’M USING RIGATONI SOMETHING TO
TAKE INTO CONSIDERATION WHEN
CHOOSING A PASTA ARE THE SIZE OF THE HOLES. YOU WANT THE SIZE OF THE HOLES
TO BE SIMILAR TO THE SIZE OF THE ITEMS THAT ARE
PART OF THE SAUCE. SO IN THIS CASE, THE EGGPLANT THE TOMATOES
BECAUSE THEN THEY’LL GET TRAPPED
INSIDE THE PASTA AND YOU’LL GET AN AMAZING TASTY
BITE EVERY TIME. NOW, WE CAN COME BACK TO OUR
SAUCE, GOING TO ADD THE TOMATOES INTO THE POT AND WE’LL SEASON THAT WITH SOME
SALT AS WELL. IF YOU’RE SEASONING AS YOU GO,
YOU SHOULDN’T HAVE TO SEASON AT
THE END AS THIS COOKS, THE SKINS ARE GOING TO BEGIN TO
PEEL AWAY AND THE FLESH IS GONNA BREAK
DOWN CREATING THIS JAMMY, SUPER FLAVORFUL SAUCE. THEY’RE SO PRETTY. YOU CAN SEE, WE’RE ABOUT HALFWAY THERE AND
IT’S ALREADY STARTING TO GET
NICE AND JAMMY, STIR IT EVERY NOW AND THEN SO
THAT IT DOESN’T BURN, STICK TO THE POT AND SORT OF USE YOUR SPOON TO
BREAK UP THE TOMATOES RIGATONI TAKES FOREVER TO COME. BUT IT’S WORTH IT. IT’S DELICIOUS. AND AT THIS POINT, WE’RE READY TO ADD THE GARLIC, THE OREGANO AND A GENEROUS PINCH OF RED
PEPPER FLAKES AS LITTLE OR AS MUCH AS YOU’D
LIKE AND JUST STIR THAT IN. AND WE’RE GONNA LET THIS COOK
FOR ANOTHER MINUTE OR TWO JUST TO LET THOSE FLAVORS INFUSE INTO OUR
TOMATOES. MY PASTA IS NICE AND AL DENTE. SO AT THIS POINT, I’M GOING TO
USE A SPIDER AND JUST TRANSFER IT TO THE POT
WITH MY SAUCE. THEN I’M GOING TO ADD ABOUT A
QUARTER OF A CUP OF THE PASTA COOKING WATER JUST TO LOOSEN OUT THE SAUCE A
LITTLE BIT AND THE EGGPLANT AND GENTLY STIR TO COMBINE, ADDING MORE PASTA WATER AS
NECESSARY. LOOKS SO GOOD. LET’S SERVE SOME UP. NOW, GRAB YOURSELF A BOWL. GO TO TOWN, MAKE SURE YOU’RE GETTING A
LITTLE OF EVERYTHING. AND THEN LAST BUT NOT LEAST SOME OF THIS DELICIOUS RICOTTA CHEESE RIGHT ON TOP. DOESN’T IT LOOK SO DELICIOUS? NOW, THE KEY TO EATING PASTA, THERE’S TWO WAYS TO EAT PASTA
THAT HAS RICOTTA CHEESE ON TOP. YOU CAN DO WHAT MY DAD DOES AND
JUST STIR IT ALL IN OR YOU CAN GRAB SOME CHEESE AND THEN DIG IN TO THE PAST ITSELF. I CAN EAT THIS EVERY NIGHT. IF SOMEONE MAKES IT FOR ME. PASTA, ALAN NOMA IS ANOTHER PERFECT
EXAMPLE OF AN ITALIAN DISH THAT USES JUST A FEW INGREDIENTS
THAT ARE PREPARED SO PERFECTLY THAT THEY TASTE AMAZING APPETITO. >> Welcome to today. Food on
today, all day. So when life hands, you lemons, you know
what they say they couldn’t tell. Today on an all-new Saucy
Anthony Country know showing us how to make the b**** Italian
spirit. Plus to live in the sweet treats that will want to
make you. >> Everyone loves the sweet
treat every now and then. And I have 3 that are stunning.
Delicious and use one of my favorite ingredients in the
entire world. So rent 11, first up, a traditional a time.
But you’re a human shallow. Then my lemon curd tart.
Let’s finally my favorite, a lemon and olive oil. Bundt
cake with the win shallow glaze. So grab a lemon and
Parker. >> It’s not every day that
produce from Italy comes in. But when my local time market
gets the first batch of certain eleven’s, I am like a kid on
Christmas morning. Aside from the obvious difference in size,
this lemon has more bumpy skin which contains more oils.
So if you’re using its asked or steeping it for something like
Michelle O, you’re going to get that much more flavor. Let’s
start making our limoncello. The first thing we need to do
is peel the beautiful elements. We have your favorite peeler
and just start peeling strips of the skin. Take your time. We don’t want to leave any of
the skin behind. We don’t want to waste any of that. Flavorful
skin. I wish you can smell how
fragrant this is. It’s amazing. Has a more sweet aroma. Then your traditional store
bore lemon. I’m making a huge batch of
limoncello. So we’re going to need 8 of these lemons. If
you’re using regular organic lemons, you’re going to need at
least 12 of them. My hands are going to not so
good by the time I’m done with us. A couple tunnel, however, that
so much last one. Look how beautiful all these
pills are. The next step is to peel off
any excess path. So I want to go through all of these and
make sure that there’s nothing that has more pet than what I’m
seeing on this. >> Now for the fun part, grab
yourself a fairly large glass jar. At least 56 ounces of possible and simply add your hard work
right into the jar. All of these gorgeous. So to the lemon peels and now for another very
important ingredient. High proof, grain alcohol. This
stuff is strong. It is extremely flammable. It’s 190
proof you can not drink best as is it will literally burn your
insight. But it’s that power that is going to help hall all
the flavor of all of the oils out of these lemon peels. I don not do not drink it. I’m going to add the whole run
leader battle right to our Now, all that’s left to do is
wait for me. It’s more of a visual
cue. I want the lemon peels to be path, which means that all
of the flavor, all of these oils have been s***** out of
the peels. So around one to 2 weeks is probably best.
Thankfully have little tricks up my sleeve. If you’ve been watching you
notice that we had this hiding in the corner the last few
weeks, steeping just for today and you can see the obvious
difference. This is a deep golden yellow color. Isn’t it beautiful? We have everything we need.
I made some simple syrup earlier that we’re going to add
2 are strained limoncello. You hear that pop. It smells a little bit like
cleaning supplies right now. Don’t worry about that. Will
take care of it. Get yourself an even bigger
glass jar. Just going to place a strainer on top of our new a
jar and carefully to hopefully not lose any of this liquid
gold. And I think that’s part of that
eye. We’re just going to happen. My God. How cool is that? It was easier and I thought it
was going to be now we’re going to pour our simple syrup right in. Look at how the color changes. Just beautiful sunshiny yellow color. At this point,
it’s almost done, but it’s still way too strong to drink.
So we have one last ingredient some cold water. This recipe makes a lot so hope
you have a lot of friends. Let’s give it a little bit of a
stir. And it’s just time to start
battling final. Make this process a lot
easier. Perfect. Just steal them up as
you finish bottling now, that beautiful. I’d be very happy if someone
brought you spot something that you can find these glass
bottles at some craft stores. But I normally find them at a
store that sells a little bit left recharge our
later this. That’s for me. What this we’re going to let
these QR in the freezer for a week. The good news is they can live
in there for a year just in time for the next at 10 to 11
season. to make the best lemon curd I
ever had in my life. And thankfully chef Laurent was
kind enough to share the recipe with me. And this is my version
of it. The first thing we need to do is prepare our butter.
This is one of those times when we want very cold butter. We don’t want room temperature
and just going to cut it into cubes. About a half inch. Que would be perfect. 2 sticks, a full half pound of
butter for this recipe. Definitely. One of the reasons
why this is so delicious. Set that aside. Let’s start our Kurt. >> Now, I’m not one for really
we’re onto these and baking or cooking in general. But this
recipe is so perfect that it does call for a weird amount of
land use exactly half com plus for 2 sports. It has to be that positive.
Trust me don’t Roundup. Don’t round out some sugar. 3 quarters of a cop, half a teaspoon of salt and then some acts, 3 whole eggs and one York, this actually is going to add a
bit more decadence and richness. I’m going to put this over
medium heat. We don’t want to put it on top of an aggressive
heat because we don’t want scrambled eggs. Travel with start combining all of these
ingredients. You want to keep whisking over the medium heat until it starts to steam and
you’ll feel this mixture getting fit, start to see my first wisps of
steam and it’s done just like that
immediately off the D grab a spatula and through a fine mesh
strainer into a food processor, scrape it all down every last bit of this, Kurt in there and then kind of in a back and forth. Stare
emotion, start pushing your current through the strainer. Put on your list, Turn the machine on. >> We’re going start adding our
butter at a time. >> And a transfer this to a
bowl. Look how silky how smooth and
how beautiful it is. And it is delicious to promise. at this lemon curd is life changing into the fridge for 4 hours or
overnight until it’s nice and thick. Thankfully, I have one
already to go here. I have some filo dough shelves that you can
find in the frozen section of your grocery store. We’re going
to fill them with this delicious current. Let me show you how to set up a
piping that well down the top. Then you
want to choose attempt. I’m going with a medium small
round tip, cut a hole for your tip and
slide it in Whiteside up perfectly. Then just push it forward and
then haul to stretch out the plastic just
a little bit that will lock it in place. And then simply just it’s beautiful into your back. That will be plenty for these
targets. Going to fill these with a
slightly heaping mound of the Kurd. Just like that. This move heard against this
crispy phyllo shell is the perfect combination of
textures. We’re going to finish these off
with a couple of things. First, a fresh raspberry for a little bit of color and just a sweet little pop of Tripoli. >> These are looking amazing
already, but I have one more special touch to add to that a little powdered sugar.
It’s pretty and adds just it’s just weakness. Little Chantal taps a little bit of early morning.
Snow aren’t these just so adorable?
They’re delicious, too. I know my neighbors are going to love
them. So I’m going to be a good boy
and I’m not going to touch No one said anything about the
leftover current, though. Honestly, I would have a slice
of the simple and elegant been hit over a layer cake any day
of the week. >> We always want to start with
your dry ingredients. 2 and a half cups of flour, right? If your ball and we need some salt always
need salt and baking. It helps bring out all the flavors of
everything else that is in your batter. One teaspoon of that. I’m using
2 different levers taking powder and baking soda. So just
a half a teaspoon of baking soda and then one and a half
teaspoons of baking powder within this really well to
evenly distribute all of the 11 years. Perfect. Set this aside. And let’s get started on our
ready Gradients. First up, a stick of European
or European style butter right into the ball of a stand mixer and
some sugar, one 3 quarters cup of sugar just at that right on it. They sound like a lot. But this
is not an overly sweet kid. The olive oil component of our
came make sure using a floral olive oil. This is definitely
not the time for a path we all. Well, this is desert. This liquid gold. What’s not so good? It’s going to write on and get
all of those last little drips. Some lemon zest. It was around 11 here. So half
of this test of this level will be more than enough paddle attachment. And we want to beat this until
it’s super pal and nice and fluffy. You can see it lightning
already. >> We can start adding Rx 3 large eggs. It’s down again. Make sure
there are no, it’s a tag that were missed at this point. We’re also going
to add a little bit of vanilla.
I feel like everybody. Could you just a little bit of
vanilla? One teaspoon? We have our dry ready. We just
need to finish our wet. I have a quarter cup of that
delicious lemon juice from our surrendered elevens. And to
that, I’m going to add 3 quarters of a cup of butter
milk. Give it a little bit of a swirl
to incorporate and now lets finish it out. Start by adding half of your
dry and slowly on most of doesn’t
fly out at you. Let it go. And as soon as it’s almost
fully incorporated, start drizzling and you’re buttermilk mixture, all that’s left is remaining
dry ingredients once again incorporate on low-speed and you want to stop the
machine as soon as it looks like, it’s almost all
incorporated right there. Finished arrest by hand. Never want to over mix. Okay.
That are really tough. I want to like this, but I’m
not just going to make sure that any bits of flour, our fully incorporate at this
point. This looks great. It’s getting to our pan too. Nice jury us better. You can see some of the specs
of the Lions S in here. It’s going to be some
delicious. >> Just gently start smoothing
it. Yeah. Made a mess like I did just carefully clean it up
without ruining too much of your
greased pan on last thing that I like to do before I put in
the oven, a few taps on the countertop
just to knock out any large air balls that may be an act. We want to bake this for 45
minutes at 350 degrees until a key test comes out clean.
When inserted in the center. We want to allow your kids to
cool completely. So it’s cold to the touch. Basically at
least temperature we’re glee’s will not set. So let’s get started on it. One and a half cups of
confectioners sugar. I’m putting it right into a
fine mesh strainer because we want to sift out any lumps.
You want a nice smooth place and using a spoon or spatula,
whatever you have just start working it through to this. We’re going to add
just a few more ingredients. Some melted butter, 4 tablespoons and then 2
tablespoons each a whole milk. And of course, I live in shallow. Keep the milk on standby.
Just in case you need to thin out your place just with slowly pulling in all
that sugar from the sides of the ball now. >> I’m a mess. This case should be fairly
thick but still running enough to
drizzle down the side of our bond cake. Want to use this quickly grab a spoon. >> And work your way around
your cake. Allowing it to drizzle down the sides into the
center and across the top. There you have. It are
beautiful. Lemon, olive oil been kicked. The man challenge
lays all of these lemony treats make
a perfect gift. And on the show you some fun ways that I like
the package down when giving them to friends and neighbors.
Let’s start with our Bundt cake. We’re going to carefully
transfer it looking for some it Kate space right into the center of our
charger. Don’t forget about our gorgeous lemon curd tart.
Let’s he’s could be a little tricky to transport, but I
discovered attract. I put this cute little shallow
10 at a craft store. And I want to put in just a small layering of sprinkles. That’s going to help keep them
in place. And of course, they match of
the health targets and nestle them in don’t overcrowd. But look how
cute this looks. A lot of people are going to be
Bagby for this live in Charlotte. Have a solution for that, too. At this cute lemon, rubber
stamp and some yellow and give it a little hat and then with just any fine to
market, that’s some twine string get through and little
tag and will tie it to the sides of Arvada. It is so cute and there you have it. 3
delicious. The drible gifts that I know my friends and
family are just going to love. They also happen to make an
excellent right >> Today. All day next on SA
says every country now is whipping up 3 dishes. Any true
lover of Italian food should never live without. First up,
he’s making a classic creamy risotto that it’s a super easy
red sauce and finally an irresistibly crispy and she
this race is nice. >> I love these auto. It can be
a bit time consuming to make, but it’s actually quite easy
and it always impresses. You can make it easy out there.
Even taste here. Heidi, frying it. I like to transform it into
one of Sicily’s most popular street food. I didn’t she these
OG rice balls can be found pretty much everywhere in the
region where Mike Brown comes from that today. I’m making a
classic creamy risotto all use that leftovers to make my
irresistible it. And she knew that I love to serve. Over my
note fell everyday tomato sauce for cocktail hour. It’s another
taste of sicily, my blood, orange and white wine coolers
that are sure to be the hit at your next summer party. We jokingly something that I
think that everyone should learn how to make. And it’s a
technique that’s quite simple to master. Now you can add any
flavor that you’d like to it. >> Mushrooms are super
traditional. I like to fold in some roasted butternut squash
and the fall of fresh testing of lemon for the missions that
is off the Monet. Or if you’re feeling Super Boucher, you can
shave some fresh black or white truffle on top. I like to keep it simple with
his base to really let the flavors of white wine and put
me on that. John really shine through. The first thing you
need to do is warm some stock. We’re going to be this a little
later on in the process, but we want it to be ready.
We’re not looking for to be simmering. Just stay nice and
warm. In the meantime, we can get the
rest of our ingredients all I have 2 small shallots, but
you can use one large. Instead I go this way and then the opposite
direction. I just got my night a quick run
over just to make sure I didn’t miss a piece or 2, but But that aside and a couple of cloves of
garlic, I mean, we get this garlic from peeled garlic from now on Ramon’s this up as well. I have the rest of my
ingredients ready to go. So all that’s left for me to do
is just open up this bottle of white wine. A good dry white
wine will do here. Like I’ve said in the past.
Something that you a drink. I’m using a nice p nobody show. Make sure you go deep enough.
There’s nothing worse than breaking a court. We’ll just set that aside. I start cooking. But this pan over a medium
heat. And to that, we will add just one tablespoon for a little extra flavor. And then 2 tablespoons extra virgin olive oil. It’s where all that butter
melted and looking at our shallots looks like a lot, right. >> We’re not looking to get any
color on the shallots justice often. So we’re literally just
going to s*** 80’s for a couple of minutes. 2 to 3. I’m good at our garlic. Just want to come this far like
for a minute. Just until its fragrant, its fragrant and our rice, one cop right into our hands. We want to toast this rice a
little before we start adding the
liquid to cook it. I’m using caught not only dice.
It is considered the king of the pioneer ISIS. It has a lot of starch unit
which is going to add to the creaminess and if also cooks to
a beautiful al dente. I think this guy’s getting
Thursday time at half a cup of wine that’s about right. >> Now this is where the
technique really kicks in over this medium medium-low heat. You want to keep starring constantly until there’s almost no liquid
left like right now before you start adding your warm broth
just a little bit at a time, Adelaide a full out of time and keep starring and repeating the process. The reason we’re adding warm
stock is because we don’t want to halt the cooking of our
rice. What makes trees out there?
So creamy is unlike pasta. We strain the
water. You’re keeping everything. Although starches
remain in the pan and just keep getting thicker and creamier
and delicious, I’m way too passionate about
how to do you see how all my liquid is
almost time national lower this year a
little bit. And at another little full of our
stock just keep starring adding
liquid as needed. And this is probably going to take about 40
45 minutes and, you know, might not need
all of the broth. It’s better to have too much and too little look how creamy it’s like. The parting of the
seas takes a really long time for it
to sort of come back together. >> I got my last couple of
ingredients on standby. So it’s ready to go, OK, think we can at Archie’s half a cup of hot new Donald
John O the good stuff. The real stuff and a quarter cup of my secret
ingredients looks about right mask up on
its use as if this was a preemie
enough. This is going to put it over the top. You can see how creamy it is. I was like rice pudding. It’s so creamy and decadent.
You don’t need that much of it. Then to finish it off. Simply a drizzle. A really good olive oil. >> Just a couple of cracks of
fresh black pepper and of course, little bit more
money on a John. A are a lot of 4. We’re not that the theft perfect 10, so that so creamy so delicious. Don’t worry. These leftovers
are not going to go to waste. Never in my house while it’s
still warm, I’m going to transfer it to a sheet and >> spread it out nice and then
let it come to room temperature and we’ll cover it and get it
in the fridge to chill so that we can make that Krispy Kreme
Nest. How did she ever had? family that making this for
ever once I’m on, my parents would make a that of it so that
we always had it on hand, even packing and freezing it
out. Just to bring on vacation with us. God forbid we couldn’t
have sauce on a Sunday when we were in Florida. This U.S. uses
just a few staple ingredients, at least able ingredients in my
house and comes together fairly quickly. First up, a sweet I’m and a
little bit of sweetness and balances out the acidity of the
tomatoes. Any sweet onion will do. I feel like my Graham had this
sauce going within minutes and we just the simmering away and
we would be in the kitchen trying to like sneak a depth of
read into it before we got, you know that and get this into my pot it out
of my way. A nice healthy amount of
karluk. 5 close. Thankfully, I have some leftover from my
he’s up to just in the slice. It obviously I love garlic. And that’s going to go in at
this point as well. Next up, extra virgin olive oil about a
3rd of a cop. Hey, let’s put this over medium
heat and start to such a that garlic
and onions. >> This is definitely one of my
favorite smells in the world. It means that somebody is
cooking up something delicious. We want the science to get
nice, soft translucent, but not take on any color. Just start pretty frequently
just so that you can make sure they don’t current. These are looking perfect. >> Time to add our tomatoes at 3.28, ounce cans of what
we’re Pulaski hole. We’ll tomatoes that I puree in a
blender and we’re going to throw that
right into our pot and give the sister. And at our last year
ingredients, a teaspoon and a half of salt. We’ll go back later and make
sure that doesn’t need any more. Some fresh black pepper quarter
of a teaspoon half a teaspoon of dried
oregano and a pinch of red pepper
flakes. You like it, spicy sauce, of course, at more. And then basil, decent bit of
basil, a quarter of a cop which basically means this
whole plants and stems are fine. I’ve said looking plant the basis so aromatic and in my opinion, that’s what
makes a really good tomato sauce is the bizarre flavor
that’s infused and permeated throughout this whole sauce. At this point. You want to
bring your sauce to a boil and immediately reduce it to a
simmer stirring every 10 to 15 minutes until it’s thick.
All the flavors of come together and it’s ready to be
served. truly the best. It has everything going on. >> Screaming it’s cheesy and
has a crisp ext area. They’re not your typical
traditional Sicilian. Rice balls are out and she I like
him to be on the smaller side. They’re a little bit more
elegant and perfect for a cocktail party. The first thing that I need to
do is set up a dredging station. I don’t always use
flower, but this is one of those times. When I do. I’ll
show you why in just a minute. So about 3 quarters of a cop up next couple of weeks with those up real well. And finally some panko. I’ve tried it both ways with
and or drug problem and can go. This is the way to get that
perfect crispy exterior. So about a cup and a half of
that after addressing station is
complete on to the cheesy part. I have some fresh and with it a
lot. These are car she aging because
they are the size of Eugene. A share it any 12 for this recipe and I’m just taking them out of
their liquid and placing them on a paper towel. I want to get
these nice and dry so that we can wrap them in the tease out,
though, and it’s not too slippery. I have my chills that he’s out,
though from earlier. It’s nice and set feels a little weird,
but it’s exactly want it to be. We want to be viable so that we
can shape around are challenging that. I’m taking to table. Spoon
cookie scoop our measure one ounce. >> And scraping up some of our
resolve them. Don’t worry if you rip the
parchment that’s underneath. Just make sure it doesn’t wind
up in your tease out the That is not the crunch are
looking for precedent. Make sure you’re getting the full 2
tablespoons. My stomach is growling. Last one. >> Okay. Now for the fun part.
We’re going to wrap up our sleeves. You next inside our
resolve to take one of your lets it out of balls and slowly shape. The show that he’s off to
around to enclose it. It’s little patients. Give it a little roll. Don’t worry about making a
perfect circle at this point nor refined the shape later on
after we dredge them that keep going take your time. It’s really
important that the cheese in the center of the result,
though, so that when you fry them, it doesn’t leak out a little sticky, but that’s what’s helping to
keep everything all together. I like my I mentioned the on
the small side because I’m good. She studies up to DEO but traditionally in Sicily,
they’re much larger hair shaped or orange shaped and Adam Sheen and are often filled with need sauce with these are the
shoe to go. Okay. That just about does it at this point. Wash your hands.
Definitely want to start with the dry hands for the dredging
process. That’s all there is to it. This size is the perfect size
for a cocktail party and then you have to feel so
guilty when 3 or 4 of them. That’s all there is to. It
could get my hands. A quick rinse. Make a little room so
that we can Friday’s bad boys >> I have a high-sided skillet
filled with a generous amount of vegetable oil. You want it
to be enough oil for the boss to be completely submerged.
Were looking for a deep right, not a shallow fry. Be careful. Cook them in batches of about 4
just so that you can control the temperature of your oil in about 5 minutes. And he is
looking great. You golden Brown. And I know that that she’s
inside this nice and gooey right onto our paper towel
line, shoot and and immediately fresh up some sea salt. All right, on top so that it melts from that hot
oil and just gives a little bit of extra seasoning to I didn’t
she and they look great. Beautiful. Our in Cheney are beautiful.
Golden brown are nice and hot just the way they need to be
served to clean it up. Fairly simple presentation. Just a generous puddle of my
everyday tomato sauce right in the center of a play just like that. And then I think 3 is a very
nice and generous portion for our nation. A little extra cheese. Never
hurt anyone and last but not least if you
can find it. Some micro. Basil, you can use regular basil.
You haven’t figured out by now. I’m just over the top and
Beijing. Look how beautiful this looks.
It’s like it’s time flag on the play these out and Cheney make
the perfect appetizer for cocktail hour and I have the
perfect drink to make sense. hands on them and use them for
as many things as possible. Like this lot are Inge and
white wine cooler. This is not just a few was sneaking behind
your parents back in high school a little bit easier than
that. This blood oranges doing double
duty, half of its going to go into our cocktail to help
flavor it. And the other half is going to be a beautiful
garnished at the end, so-called one half into wedges. And you can throw this into a
cocktail mixer or a cocktail shaker, whatever you have. >> The other half will have
again and then just slice into half moons. Look how beautiful the vibrant
red that is. >> Super delicious. And it’s
also very nutritious. We’re also going to need to
have a live save the other half. Something
later cut that into a few edges as
well. And a little rosemary, 2 sprigs at that and model it up. But some elbow strength into
it. We want to get all of those citrus juices out and the oils
and fragrant so that Rosemary, which I can smell already look at that beautiful fuchsia
color. Okay to that one cop of our
nobody show start-up and then strain it into 2
glasses. One cocktail for now and then
one right after that. Accord. Just color then to amplify. >> Our blood orange flavor,
some blood, orange soda, half a cup to each of your
glasses. All that’s missing are some
garnishes. There are a couple a few of
those half moons into your glasses. Anyway. They fall some more. Rosemary. I have one last surprise.
It is summer. After all, some edible flowers. You can
find these in the produce section of your supermarket. I know about you, but I think
this is one gorgeous cocktail. It also happens to be stream
delicious. This is not your average like
she is >> It’s nothing worse and like
that, you a bit of punch at a and your carbon are like such a
smooth, delicious sauce. And then all of a sudden you’re
like chewing gum whenever I travel to Italy.
I make it a point to fly in and out of Rome because the food
there is just so good. It’s also the home to some of my
favorite markets and restaurants. Romans are
partisans that taking just a few simple ingredients and
combining them to make really impactful flavorful dishes. Today. I’m making 3 of my
favorite dishes inspired by the eternal city. First, I’m
cooking up a creamy pasta caught but not a then for a
little greenery roasted asparagus but caught you have
to stop. And for the main chicken salt
in boca in a buttery wine sauce. Now let’s head on over
to Rob Rome is famous for its pasta
dishes for in particular pasta each a pastime. It China catch
you up at bay and my personal favorite pass the cut but not a with sets. Carbon are apart
from the rest. All right. That it’s made using eggs which
turned into this velvety luscious super deck in sauce. The first thing we need to do
is dice up some punch at that. Traditionally one challis would
be used here. One challenge is cured, pork cheek. It’s super
fatty and a little bit more Gainey. It’s just still sort of
hard to find here. So I am using punch a instead. It is
different. It’s not as gamey. It is also cure, but it comes
from the pork belly. It also doesn’t have the same
seasonings that watch Ali does, which tend to include herbs
like sage. Rosemary in a pinch. You also can use
really high and bacon, but it is going to change the flavor
profile because its most I have my punch at a I
purchased like this. There are about a quarter inch pieces.
You can find ice, punch it in the store. It’s loses its
flavor when it’s Theis. But it is a lot more convenient.
If you can find this. I would use this and I threw it in the
freezer for about 10, 15 minutes, which will help the
that solidify and make it easier for me to cut this into
slices and then dice. So this is plenty of punch at
about 4 ounces worth. And I’m going to show you an easy trip
to properly render that he could not like this. If you’ve
ever tried to Chris Punch at a but it was still super chilly.
It’s because you cook it too fast and the fact that have
time to properly render so one way to ensure really
nice tender properly rendered punch at that is to actually
cover it, barely cover, I should say, with just some cold tap water. And what happens is as the water begins to boil begins to melt the fat and will
almost cook. It will cook the punch into the room so that it
gets nice and tender. And then eventually the water
will begin to evaporate, leaving behind the rendered fat
and will crisp it up. So you have nice tender interiors and
crispy outside. So long to bring this to a
braille. We want this to evaporate fast, but just keep
an eye on it because once the water’s gone, it’s going to
start to saute and you want to make sure you don’t burn your
project. >> You can see that the Fed is
really starting to render now has kind of made its way around
the sides of the pan. And we’ll just let this keep
going. It’s like a Roman mosaic, our peace. You can also tell that the
punch at the has rendered because the fatty pieces almost transparent at this point, keep starting it
so that it gets nice and crispy all over all this. They could remaining. That’s all the rendered fat.
That is not what are anymore this rendered. That is the key
to why coming out of. So then it’s off lever to get really
crispy, really golden. We’re almost to the point where it’s Borderline burnt smells. Heavenly at this point,
too. This looks great when it cut the heat, grab a ball and a slotted spoon and transfer that punch at a 2. This will stop the cooking
process and last but not least we reserve a table. Spoon worth this is rendered Greece.
This rendered fat is good. >> And it into our sauce to and
that can shed a salty flavor the end. >> So have a large clearly
large pot here of boiling water and we’re going to generously
season that once it comes back to a boil
time to drop our spaghetti one pound, you
want to cook this pretty much still at all that day.
Meanwhile, let’s work on the sauce. So we need 6 egg yolks. >> These are large eggs that
have allowed to come to room temperature and that sort of
important for this just because you’re going to be adding your
hot pasta right into the eggs. So the closer they are in
temperature, the less of a chance you have of curling. We also want to use a really
good fresh eggs here since the only cooking of the
egg is the pass that doing. So the warmth, the heat of the
pasta and see if the egg whites for
making project. Lastly, one whole egg right on in. Don’t let your boss the stories
every now and then so had my 6 and yolks and one
whole egg just give those a light. And while whisking, I’m going
to take my reserved and check the renderings and just drizzle
that in. It’s pretty cool at this point.
You don’t want to add its lot super hot just with really well to
combine show you get all of that
flavor. Up next. Some equity know from my no
cheese which is a cheese that originates from the area.
Lazio where Ron, since most of it is now actually made inside
Kenya. Super delicious and salty. It’s one of my favorite cheese
in the world. Manning 3 quarters of a cop.
So it’s a fairly generous in out of cheese and this cheese
along with the punch at the and the renderings are going to
really help season the sauce. This cheese is one of the most
pronounced flavors of the saucy really want to be using the
real deal on to add about a quarter
teaspoon, a freshly ground pepper with that in to combine.
And that’s all there is to the sauce. When the pasta hits the
eggs, it begins to slowly cook them. And that’s what creates
this creamy sauce. There is no dairy, no cream milk. It’s all
the egg yolks just slowly beginning to cook. That creates
that down to the sauce. So if you go to a restaurant and it says cream, it’s not a
true Putin, not to sure it’s still delicious.
I mean. >> Just cooking the pasta until
Al dente. Unlike most sauces that we finish in a pot and
finish the dish right in the small. So when it comes out,
the pass and to be perfectly comes. So the pasta is very
close to being ready. Nice perfect of that day. And at
this point, the only important ingredient left is speed.
Everything from this point on needs to happen really quickly
to make sure that one we don’t currently eggs and 2, our saw
stays nice and luxurious and doesn’t set too much before we
serve it. So are you ready grab as much of this big?
It is possible into the ball into the ball and start 2 star and you can see how creamy it’s
starting to get already. And at this point, you’re
looking for just a nice, creamy sauce. But he still
wanted to coat the pasta. You can add a splash of the
pasta water if you need it. I don’t think I needed at this
point. The punch at a goes right on
in. We got this just looks so good at this point. You can taste it
for seasoning. But if you seize underwater
well, and there’s so much salt in the sauce, you really
shouldn’t need it. Let’s play that up and grab some like my time, said in a little
and twist to make a nest. We’ll just keep twisting. And then right onto a plate, just a couple of last finishing
touches. Some want equity, you know, cheese and a freshly
great some of this time and just a little bit more
black pepper. Look how pretty how simple that
was to get on the dish and all that’s left is to taste it. You have to share this right
away. >> It is so perfectly seasoned.
It’s so simple. You would swear that this has a million
calories worth of free minute. And it doesn’t. It’s just so
delicious. This is what I love about. Wanting to see. With
just a handful of ingredients. Making the most flavorful.
Delicious dish. It’s so good. I think that stick cannot
attend. 6 starts this recipe, I’m going to be
taking those flavors and roasting some asparagus with
the cheese and the pepper makes a perfect side for today’s me
out. So this recipe, I like to use a
really thin stock. Asparagus called pencil asparagus.
It’s really easy to find in the summer. It can be a little bit
more difficult to find the rest of the year. But you never know
the only thing you have to adjust his cooking times.
If you have the thicker stalks. The first thing I’m going to do
is trim off the woody bottoms of the stock and to start on to a foiled line. She penned
you don’t have to line it with foil. I just like to do so
because it helps to clean up a little later on an amazing just I thin even a slayer. It’s kind of layers Bacchus out
onto the sheet pan and then in true Roman style,
literally just a few ingredients starting with extra
virgin olive oil and add 3 tablespoons. And this is a great eyeball
recipe. I do give the measurements for
this but feel free to I’ve all it. A quarter teaspoon of salt, a quarter teaspoon freshly
ground black, pepper and last but not least a packed
quarter cup of freshly grated pecorino and it is a pretty generous
amount when you pack it and freshly grated very fluffy, then just give it a little toss with your
hands to coat it. With all of these delicious ingredients.
That is literally all there is to this dish. All that’s left
is to put it in a 400 degree oven and roast it until Fork
tender, which will be about 16, 18 minutes. How great this looks nice and
tender and you can cook it to your
preferred Gunnison people like it to be a little bit. Chrystia
have more of the snap, I should say, really loves roasting
vegetables. It’s a great way to bring out their flavor. And you could even do this
recipe with broccoli or cauliflower would be really
nice. Just a couple of finishing
touches some more cheese because you
can never have enough cheese and roasted vegetables to
really handle seasoning. So it may look like a lot, but it could use it. And then just another. A couple of cracks of fresh freshly cracked black pepper. You need to take one of these
and give it a taste. Just such a simple dish. >> But that combination of the
salty cheese and spicy black pepper is just amazing.
Pairing. That is what makes caught your pet. They such a
delicious dish. However, I’m going to be American ISE ing it by using
some chicken. Instead, I actually prefer chicken.
It’s easy to find and it’s cheaper than Vo. But the
flavors are still there. And I promise this dish is so
impressive, looking that it’s great for entertaining but
simple enough to serve on any weekday evening in front of me.
I had 8 very thinly sliced chicken Collins which purchases
like this at my local supermarket. It is very
important that the new slice, but the first step is to season
both sides of the chicken with salt being fairly generous with me
seasoning. And now I’m going to one by one
wrapped the chicken in some push with
the department. So have been the slice pushed
out. He’s going to work one college
at a time. So please be patient, though,
over the chicken pot as much as you can and press it
on to kind of just blew it together. And I flip it over and take any
of the excess and just wrap it around the underside. Now working on the shooter,
Syed going to take to sage leaves and I’m going to secure them
over the top with that. You Ch now. So delicious. Just love that room. So just read that you’ve picked
on the chicken. I could just go back and make
sure that belief is nice and flat. And that is our first call it. You want to just repeat the
process with all the remaining chicken cuts halfway there and the last one, the last thing we need to do
before we actually cook the chicken is just dragging in
some flour. >> Make sure you get it fully
coated, gentle shaped, remove any
excess, just work gently so that you
don’t disrupt the sage leaves. I asked one, I’m going to get my hands a
quick rinse and grab a couple ingredients so we can finish
our something about it. cook some starting with a
high-sided fairly large skillet and put that over medium heat. The heat is very important for
this recipe. We want to cook the chicken so that the
exterior gets nice and crispy but doesn’t overcook. But then the chicken also has
the opportunity to cook through. That’s why we’re using
these thin cuts to add 2 tablespoons extra
virgin olive oil and just warm that up over the
medium. You want to cook the chicken in
batches, adding more oil as necessary until all this cooks overcrowd the pan. So I’m just
going to do to college to start. So you want to put the push.
You don’t see each side down because you really want to get
a nice crispy crust on that. It’s going take about 2 and a
half to 3 minutes per side and looking for the sites to
get nice and caramelized and you actually see the chicken
beginning to turn more opaque as it cooks. They want to put that on the
other side for another 2 to 3 minutes until it’s fully cooked
through. They say John looks pretty infuses this whole dish with a
punch of delicious flavor transfer right to a serving
platter and then continue cooking a
chicken. >> A few months now the
southeast of the fish and some very distinct aroma and the
earthiness of this age is just a great combination halfway there. It’s very important to not rush
this cooking process. If you do not too high, he is in a crisp
off if a shootout, but your chicken isn’t going to be able
to fully come through the last batch of color.
It’s already. >> And I just keep on these on
top. So they stay warm when he finished with the pan sauce
that will warm the right back up to that beautiful. Something Boca is typically
paired with a white wine hand sauce. You mind just a little
bit differently. But the flavors are all still there and take half a cop us some
good, dry white wine, like you said, you know the show, we’re going to use that to
please the pan. All those browned bits our from the parachute don’t
from the chicken and its fall flavor. So just area to now right into the wind. You want to reduce this for
about a minute or 2. So for a grant. >> Now that that reduced along
at a cost of chicken stock or broth. >> And I bring that to a
simmer. Typically this pass says very
loose and runny super windy. I kind of tone it down with the
sauce. I also add a little bit of flour at this point because
I like a sauce that sticks to the continent’s simulate.
You would find in the I saw a lot of French’s. So I reserved one tablespoon of
the dredging flower and I’m going to add 3
tablespoons of unsalted butter to it. I’m doing this for 2 reasons.
First, the butter is going to add a delicious richness to the
station, but I’m also going to create a pieced with the flour.
If I would add the flour in by itself and the club, it’s nice and soft. And I’m going to just gently
kind of massage the flower into the butter and for this team still a
messy. >> This is something you see in
French cooking people, their money. I’m just going to add this
butter flour paste to the skillet. And as the butter melts, the
flare begin to incorporate and slightly thicken the sauce. You can already see how the
sauce is slightly thickened. The last thing to do is to
taste for seasoning. She saw the now. Well, that’s up to do is pour
this gorgeous sauce and over the chicken. He said, I think in the case is not carefully remove the trip acts. It is so good. This is by the Romans are just
jeans. Is it just a few ingredients. The saltiness of
the shootout, the earthiness of the sage and combine it with
the white wine and is all I can say so good. So simple. So pretty any guess would be super
impressed by his dash THE ONE INGREDIENT I DON’T HAVE
PATIENCE. YOU KNOW THE SAYING, A WATCH POT DOESN’T BOIL BUT AN UNWATCHED POT BOILS OVER. YOU HEARD IT HERE FIRST RICOTTA OR AS THE STATEN
ISLANDER MAY SAY RICOT IS AN ESSENTIAL ITALIAN AMERICAN
INGREDIENT. IN ITALY. YOU’LL FIND IT IN THINGS
LIKE CANNOLI AND TORTELLINI. BUT HERE ITALIAN AMERICANS WILL LITERALLY
USE IT ANY WAY WE CAN. WE’LL PUT IT IN BAKED, SEE,
STUFFED SHELLS AND MENOTTI LASAGNA. FIRST UP, I’M GONNA SHOW YOU HOW
TO MAKE HOMEMADE RICOTTA. IT IS
SUPER SIMPLE. I PROMISE NO FANCY INGREDIENTS
OR TOOLS NECESSARY. THEN I’LL TAKE THE RICOTTA AND USE IT AS A SPREAD
ON ONE OF MY FAVORITE
SANDWICHES, PELLE AND FOR DINNER, I’M MAKING
ANOTHER SICILIAN FAVORITE PASTA.
A LA NORMA. I KNOW, I KNOW YOU CAN JUST VERY EASILY
GO TO THE SUPERMARKET AND BUY YOURSELF A CONTAINER OF
RICOTTA CHEESE AND IT’LL BE JUST
FINE, BUT IT IS SO EASY TO MAKE. AND GUESTS ARE ALWAYS BLOWN AWAY THAT I WENT OUT OF MY WAY TO
MAKE THEM A FRESH DELICIOUS
CHEESE. I’LL SHOW YOU HOW SIMPLE IT
TRULY IS AND THEY DON’T NEED TO
KNOW HOW EASY IT IS. TO MAKE. NOW, BEFORE WE GET STARTED, I
SHOULD TELL YOU ONE OTHER THING, THIS IS TECHNICALLY NOT A TRUE
RICOTTA WHICH TRANSLATES TO TWICE
COOKED. TYPICALLY, THE CHEESE IS MADE USING THE BY
PRODUCTS OF CHEESE THE WAY AND IT’S RECOOKED
TO MAKE RICOTTA. THE MORE COMMON VERSION IS TO DO
WHAT I’M DOING AND JUST START WITH FRESH
MILK AND CREAM AND MAKE THE FRESH CURD
THEMSELVES. BUT YOU CAN STILL
CALL IT RICOTTA ONCE IT’S READY, IT IS SUPER CREAMY AND BETTER THAN
ANYTHING YOU’RE GONNA GET IN THE
STORE. SO IT’S DEFINITELY WORTH IT. THE FIRST THING I NEED IS A
QUARTER CUP OF FRESHLY SQUEEZED
LEMON JUICE. IT’S USUALLY ONE REALLY JUICY
LEMON. SO LET’S SEE AND RUN IT THROUGH A FINE MESH
STRAINER TO GET ANY PITS AND
PITH. SO THERE YOU GO. I JUST NEED A
QUARTER OF A CUP. YOU CAN USE A MILD VINEGAR HERE. HOWEVER, I FEEL LIKE IT’S A LITTLE BIT
MORE ABRASIVE ON THE DAIRY AND
RESULTS IN A TOUGHER CURD. AND ALSO THE LEMON JUICE GIVES
US LIKE THIS LOVELY LEMONY SCENT
AND AROMA THAT JUST IS REALLY NICE WITH
THIS CHEESE IN THIS POT. I HAVE SIX CUPS OF WHOLE MILK TO THAT. I’M GOING TO ADD TWO
CUPS OF HEAVY CREAM. THIS IS WHAT REALLY GIVES IT THAT DECADENT CREAMY TEXTURE AT
THE END. LAST BUT NOT LEAST TWO TEASPOONS
OF FINE SEA SALT. THAT’S IT. THOSE ARE ALL YOUR
INGREDIENTS. SO I’M JUST GONNA COOK THIS ON
MEDIUM HIGH, STIRRING IT OCCASIONALLY TO MAKE
SURE THE SALT IS DISSOLVED, MAKE SURE YOU KEEP AN EYE ON IT
SO IT DOESN’T SCORCH OR
OVERFLOW. THIS IS ALSO A REALLY GREAT WAY
TO USE UP ANY MILK AND CREAM
THAT’S ABOUT TO EXPIRE. GETTING THERE AT 100 AND 90
DEGREES. ONCE IT STARTS TO STEAM, YOU’RE
GETTING CLOSE. OK? AS SOON AS IT STARTS TO
SIMMER AND THE LIQUID BEGINS TO SWELL A
LITTLE BIT, CUT THE HEAT AND ADD THE LEMON JUICE. THEN JUST GIVE IT A COUPLE OF GENTLE STIRS TO
COMBINE. I HAVE A LARGE CALENDAR THAT
I’VE LINED WITH 90 GRADE CHEESE
CLOTH. AND THE GREAT THING WITH THIS
KIND IS THAT IT’S ACTUALLY
REUSABLE. SO WHEN YOU’RE DONE WITH YOUR
CHEESE, YOU JUST RINSE IT AND THEN YOU
CAN THROW IT IN YOUR WASHING
MACHINE. ISN’T THAT COOL? GONNA THROW IT IN THE SINK AND THEN DRAIN MY RICOTTA. I WOULD NORMALLY DO THIS OVER
THE SINK, BUT I FIGURED YOU GUYS ACTUALLY
WANNA SEE WHAT I’M GONNA DO. SO WE’LL DO WHAT I HEAR. GRAB YOURSELF A HEALTHY LENGTH OF TWINE, COUPLE OF FEET OR SO, MAYBE EVEN THREE. AND THEN ALL YOU NEED TO DO IS
BUNCH UP THE CHEESE CLOTH AND THIS IS A LITTLE HELPFUL IF
YOU HAVE A SECOND PERSON AROUND,
BUT YOU JUST WANNA TWIST THE TWINE
AROUND CAREFULLY WITHOUT BURNING YOURSELF AND THEN TIE A COUPLE OF KNOTS
TO SECURE IT, MAKE SURE IT’S NICE AND TIGHT. THEN LEAVING AT LEAST 3 TO 4
INCHES, TIE ANOTHER KNOT TO
CREATE A LOOP, CUT OFF THE EXCESS AND NOW TIME WILL DO THE REST. I’M JUST GONNA HANG THIS RIGHT
ON ONE OF THE KNOBS OF MY
CABINETS FOR AN HOUR TO REMOVE THE EXCESS
WAY AND THEN IT’S READY TO BE USED. MAKE SURE YOU PUT A BOWL
UNDERNEATH TO CATCH THE EXCESS
LIQUID. SO YOU DON’T COME BACK TO A
MESS. SPEAKING OF MESS, I THINK I’M
GONNA CLEAN UP A LITTLE BIT AND THEN COME BACK AND TASTE SOME OF MY FRESH
RICOTTA. IT’S BEEN AN HOUR. THE MAJORITY OF THE LIQUID HAS
BEEN REMOVED. SOME IS OK. THIS
IS A FRESH MOIST CHEESE. SO IT’S NOT SUPER DRY AND JUST CAREFULLY CUT IT OPEN
SO THAT YOU DON’T DAMAGE THE
CHEESE CLOTH. I CAN’T WAIT TO SEE WHAT’S
INSIDE THERE. IT IS, IT’S DELICATE, IT’S CREAMY, IT’S
STILL SLIGHTLY WARM IF YOU’RE SERVING IT FOR A
DINNER PARTY AND YOU WANT IT TO
BE NICE AND SPREAD. AN HOUR IS THE PERFECT AMOUNT OF
TIME. IF YOU’RE GOING TO BE BAKING
WITH IT, LIKE MAKING AN ITALIAN
CHEESECAKE, FOR INSTANCE, YOU CAN LET THIS DRAIN EVEN MORE
BECAUSE YOU WANT A REALLY DRY
CHEESE. BUT I WOULDN’T LET IT SIT FOR
MORE THAN 23 HOURS TOPS. AT THIS POINT. IT’S READY TO BE
SERVED JUST LIKE THIS AT A
PARTY. AND I REALLY DON’T LIKE TO PUT
TOO MANY TOPPINGS ON IT BECAUSE
IT REALLY IS THE STAR. SO I HAVE SOME TOASTED BREAD FOR
CROSTINI HERE. SUPER LIGHT LIKE A CLOUD. I’VE TOUCHED A CLOUD BEFORE. SO
I KNOW THAT THIS CREAMY RICOTTA SPEAKS FOR
ITSELF. SO YOU DO NOT NEED A LOT
OF TOPPINGS. JUST GONNA GIVE A LITTLE DRIZZLE OF HONEY FOR SOME SWEETNESS. A PINCH OF FLAKY SEA SALT. AND THEN IF YOU’D LIKE, YOU CAN
ADD JUST SOME RED PEPPER FLAKES, YOU CAN ADD SOME LEMON ZEST,
SOME BALSAMIC GLAZE. JUST KEEP
IT SIMPLE. THIS IS SUCH A GREAT SNACK. A
GREAT APPETIZER. TRULY GREAT ON ANYTHING SAVORY
FOR LUNCH DINNER, USE IT FOR EVERYTHING. I KNOW IT DOESN’T LOOK IT
NECESSARILY, BUT I PROMISE IT JUST MELTS IN
YOUR MOUTH. IT IS SO DELICIOUS AFTER YOU’VE MADE THIS RICOTTA,
YOU’LL WANT TO USE IT ON
EVERYTHING PELL IS A SICILIAN STREET FOOD
SANDWICH MADE WITH A CHICKPEA FRITTER ON
RUSTIC BREAD. THIS IS MY BROOKLYN I VERSION AND IT’S SO HARD TO FIND
ANYWHERE. SO I’M REALLY EXCITED TO SHARE
THIS RECIPE WITH YOU. IT ALL STARTS WITH SOME CHICKPEA
FLOUR WHICH YOU CAN BUY IN MOST
MARKETS THESE DAYS. IT’S NOT AN
UNCOMMON INGREDIENT AND I’M USING 1.5 CUPS OF THAT. IT’S A VERY FINE FLOUR. IT’S JUST DRIED GARBANZO BEANS
THAT ARE VERY FINELY GROWN RIGHT INTO A BOWL TO THAT THREE TEASPOONS OF
KOSHER SALT, A HALF A TEASPOON OF FRESHLY
GROUND BLACK PEPPER AND A QUARTER TEASPOON OF
FRESHLY GROUND OR GRATED NUTMEG. JUST A LITTLE GOES A LONG WAY. WHISK YOUR DRY INGREDIENTS SO
THAT THE SEASONING EVENLY
COMBINED. OK. IN THIS SKILLET, I HAVE THREE CUPS
OF COLD WATER THAT I’M JUST GOING TO BRING TO A GENTLE SIMMER. WHEN THE WATER COMES TO A
SIMMER, I’M GOING TO ADD MY DRY
INGREDIENTS IN ONE STEADY STREAM
AS BEST AS I CAN WHISKING CONSTANTLY TO AVOID
CLUMPS. WE’RE ALMOST THERE. GET YOUR WHISK AND GET READY. ASSUME THE BATTLE POSITIONS WHISK VIGOROUSLY. IT’S GOING TO START TO THICKEN AND YOU WANNA REMOVE AS MANY OF
THE CLUMPS AS POSSIBLE. YOU CAN SEE HOW THICK IT IS
ALREADY. YOU WANTED TO STILL HAVE A
LITTLE BIT OF RUNNINESS TO IT, COOKING IT FOR JUST A MINUTE OR
SO. THEN I’M GOING TO TRANSFER IT TO
A QUARTER SHEET PAN THAT’S BEEN SPRAYED WITH
NON-STICK COOKING SPRAY. SO YOU CAN SEE THERE ARE STILL
SOME LUMPS TO IT. DON’T WORRY WHEN WE COOK THIS
LATER ON, THEY’RE ALL GONNA MELT
OUT USING A SMALL OFFSET SPATULA JUST SPREAD IT EVENLY INTO THE
PAN. NOW, YOU JUST WANT TO POP THIS
IN THE FRIDGE UNTIL IT’S
COMPLETELY SET. TAKE ABOUT AN HOUR WHILE THAT’S SETTING. I’M GONNA
GO GET THE INGREDIENTS FOR MY
RICOTTA CREAM. NOW I’M GONNA SHOW YOU HOW TO
MAKE A RICOTTA CREAM, WHICH ISN’T NECESSARILY
TRADITIONAL, BUT THIS IS THE WAY I FIRST HAD
THE SANDWICH IN BROOKLYN AND LIKE I SAID, WE PUT RICOTTA
ON EVERYTHING. I LOVE THE COMBINATION OF THE
COLD CREAMY RICOTTA PAIRED WITH THE CRISPY CHICKPEA
FRITTER. IT’S AN AMAZING
COMBINATION. THIS RICOTTA CREAM JUST REQUIRES
A FEW INGREDIENTS. A TEASPOON OF FINELY CHOPPED FRESH PARSLEY. SO YOU NEED ABOUT 15 OUNCES OR
SCANT. TWO CUPS CAN USE JUST A 15 OUNCE
STOREBOARD CONTAINER AS WELL IF YOU DON’T HAVE ANY HOMEMADE
IN YOUR FRIDGE, THEN JUST A FEW SEASONINGS, THREE TABLESPOONS OF GRATED
PECORINO FOR SALTINESS AND FLAVOR AND THEN JUST SOME SALT AND
PEPPER TO TASTE. GIVE IT A NICE MIX AND THEN YOU CAN TASTE IT FOR
SEASONING AGAIN. MAKE SURE THAT’S WELL COMBINED. GO AND GET CHILL THIS IN THE
FRIDGE AND THEN IT’S ALMOST TIME TO MAKE MY
CRISPY CHICKPEA FRITTERS. ALL WE NEED TO DO IS SLIDE IT
ONTO A CUTTING BOARD JUST LIKE THAT. AND I’M GOING TO CUT IT INTO 12
EQUAL PIECES. YOU CAN USE A KNIFE, A PIZZA
WHEEL. I HAVE BOTH AND THE DECISIONS ARE GIVING ME
ANXIETY. BUT I THINK I’M GONNA USE A
KNIFE CUT INTO FOURS AND THEN INTO THIRDS. THEN YOU SHOULD HAVE 12 LITTLE SQUARES. MEANWHILE, I HAVE ABOUT A
QUARTER INCH OF A NEUTRAL
VEGETABLE OIL IN A SKILLET. I HAVE THE OIL OVER MEDIUM HIGH
HEAT AND I’M JUST GOING TO FRY MY
FRITTERS UNTIL LIGHTLY GOLDEN, ABOUT 22 TO 3 MINUTES PER SIDE. MY OIL IS NICE AND HOT AND YOU WANNA COOK THESE IN
BATCHES, YOU DON’T WANNA OVERCROWD THE
PAN. THESE ARE COLD SO THEY WILL LOWER THE TEMPERATURE
OF THE OIL AS THEY COOK. THE FRITTERS ARE
GONNA GET A LIGHT CRUST ON THE
OUTSIDE, BUT THE CENTERS ARE ALMOST GOING
TO MELT AND BE NICE AND CREAMY. THESE FRITTERS ARE VERY
DELICATE. SO FLIP THEM
CAREFULLY, THEY BARELY TAKE ON ANY COLOR, BUT THEY FORM THIS LITTLE
DELICATE CRUST. SO TRANSFER THEM TO A PAPER
TOWEL LINED PLATE. THERE’S NO NEED TO ADD
ADDITIONAL SEASONING AT THIS POINT BECAUSE THEY’RE
SEASONED FROM THE INSIDE, THEN JUST ADD ANOTHER BATCH AND THE LAST FEW OUR FRITTERS ARE FRIED OFF. THEY MAINTAIN THEIR HEAT FOR
QUITE A WHILE, BELIEVE IT OR
NOT. SO YOU CAN FRY THEM ALL UP AND
THEN MAKE ALL YOUR SANDWICHES FOR ALL YOUR
FRIENDS AND FAMILY. ASSEMBLING. THE SANDWICH IS
PRETTY SIMPLE. THIS WOULD NORMALLY BE SERVED ON
A RUSTIC HEARTY ROLL, BUT I PREFER A BRIOCHE ROLL. I LIKE THE SOFTER TEXTURE AND I
ALSO LIKE THE SIZE. SOMETIMES IT SERVES ON SUCH A
BIG ROLE THAT THERE’S NO WAY ONE PERSON COULD POSSIBLY
EAT THE SANDWICH. SO I’M GONNA TAKE TWO OF MY FRITTERS JUST KIND OF PILE THEM ON TOP AND THEN A VERY GENEROUS DIAL UP OF THE RICOTTA CREAM. GRAB YOUR LID, JUST KIND OF PRESS IT ON INTO
PLACE. HOW GOOD DOES THIS LOOK? IT’S SUPER PEASANT, BUT IT’S ALSO SUPER DELICIOUS. THIS SANDWICH JUST COMPLETELY
MELTS IN YOUR MOUTH. THAT CREAMY RICOTTA AND THE INTERIOR OF THIS
FRITTER, JUST HEAVENLY ALA NOMA IS A TRADITIONAL
SICILIAN PASTA DISH. AND WHILE THE ORIGIN STORY MAY
BE A LITTLE BIT ALL OVER THE
PLACE, ONE THING I KNOW FOR SURE IS
THAT MY FAMILY ABSOLUTELY ADORES
IT. TRADITIONALLY, IT’S MADE WITH
RICOTTA SALADA, WHICH IS A MUCH DRIER SALTIER
CHEESE, BUT I’VE AMERICANIZED IT A BIT
AND I’M GOING TO JUST USE MY
HOMEMADE RICOTTA, WHICH IS GREAT ON ANY PASTA
DISH. LET’S PREPARE OUR MIS STARTING WITH SOME TOMATOES. I HAVE 210 OUNCE CLAMSHELLS
WORTH OF TOMATOES AND I’M JUST
GOING TO HAVE THEM AND WE’LL PUT THEM IN A BOWL FOR
NOW. I’D LIKE TO USE A SMALL SERRATED
KNIFE FOR THIS. IT’S GOING TO SEEM LIKE A LOT OF
TOMATOES AND EVEN EGGPLANT, BUT THEY ARE GOING TO COOK DOWN
QUITE A BIT. MY GOD, THESE TOMATOES ARE SO
JUICY DOESN’T MATTER HOW YOU HAVE THE
TOMATOES THAT TAKES CARE OF THE TOMATOES UP NEXT. I’M GONNA THINLY SLICE
FIVE CLOVES, LARGE CLOVES OF
GARLIC AND HAVE SOME FRESH OREGANO AND THEY NEED ONE TEASPOON WORTH
OF THESE BEAUTIFUL LEAVES AND JUST GIVE THAT A QUICK ROUGH
CHOP. NOTHING CRAZY. JUST LIKE THAT LAST THING TO PREP. ONE OF THE KEY INGREDIENTS OF
PASTA. ALA NORMA IS EGGPLANTS AND I’M USING
THREE ITALIAN EGGPLANTS. I LIKE THE SMALLER SIZE. THEY’RE
A LITTLE DENSE AND I’M NOT GOING TO PEEL THESE. SO I’M GOING TO HAVE A PRETTY
HIGH SKIN TO FLESH RATIO IN THIS
DISH. I REALLY LOVE THE TEXTURE OF THE
SKIN ON AN EGGPLANT, JUST TRIM THE TOPS AND THE
BOTTOMS AND THEN YOU WANT TO CUT THE
EGGPLANT INTO ABOUT THREE
QUARTER INCH PIECES, CUBES. REALLY? SO THE EGGPLANT THEY TAPER SO
JUST DO THE BEST YOU CAN WITH MAKING SOMEWHAT EVEN SIZE CUBES THAT TAKES CARE OF OUR MISE EN
PLACE TIME TO START COOKING. I’M GOING TO START WITH MY
EGGPLANT. IT’S GOING TO TAKE THE LONGEST
AND WE DON’T WANT TO OVERCROWD
THE PAN. SO I’M GOING TO COOK IT IN THREE
BATCHES START BY ADDING A QUARTER CUP OF EXTRA VIRGIN
OLIVE OIL TO A FAIRLY LARGE SKILLET. GOING TO WARM THIS OIL OVER
MEDIUM HIGH HEAT. IT’S GOING TO SEEM LIKE A LOT OF
OLIVE OIL, BUT YOU’LL SEE HOW QUICKLY THE
EGGPLANT JUST KIND OF SUCKS IT
UP. TRULY ARE LIKE LITTLE SPONGES ONCE YOUR OIL IS HOT AND YOUR FIRST BATCH AND YOU WANNA GENEROUSLY SEASON
IT WITH SOME SALT. EGGPLANTS REALLY SUCK UP
SEASONING AS WELL. SO DON’T BE CHEAP HERE. SO NOT TOO LONG AGO, YOU USED TO HAVE TO PRESEASON
EGGPLANTS TO REMOVE EXCESS MOISTURE AND SOME
OF THE BITTERNESS, BUT NOW THEY’RE READY TO BE LESS
BITTER. SO THERE’S NO NEED FOR
THAT EXTRA STEP AND JUST COOK THESE TOSSING,
STIRRING EVERY NOW AND THEN
UNTIL LIGHTLY GOLDEN ON ALL SIDES FOR
ABOUT 6 TO 8 MINUTES. PER BATCH. AND YOU CAN SEE HOW MOST OF THAT
OIL HAS BEEN ABSORBED BY THE
EGGPLANT. AT THIS POINT, AS THE EGGPLANT COOKS, IT BEGINS
TO START TO RELEASE ALL THE OIL. JUST CONTINUE TO SAUTE BECAUSE YOU REALLY WANT TO COOK
IT THROUGH AT THIS POINT. OK. THIS LOOKS GREAT. WE HAVE SOME NICE COLOR ON PRETTY MUCH ALL SIDES AND JUST TRANSFER IT TO A BULB AND REPEAT WITH THE REMAINING TWO BATCHES. LET’S HELP. LET’S HELP THIS
PROCESS ALONG A LITTLE BIT. HIS POUCH IS LOOKING GOOD WEST PATCH. THIS IS DONE. SLIDE THAT INTO THE BOWL. I HAVE A POT OF BOILING WATER THAT I’M GOING TO GENEROUSLY
SALT FOR SOME PASTA. WE LET THAT COME BACK TO A BOIL FOR THIS DISH. I’M USING RIGATONI SOMETHING TO
TAKE INTO CONSIDERATION WHEN
CHOOSING A PASTA ARE THE SIZE OF THE HOLES. YOU WANT THE SIZE OF THE HOLES
TO BE SIMILAR TO THE SIZE OF THE ITEMS THAT ARE
PART OF THE SAUCE. SO IN THIS CASE, THE EGGPLANT THE TOMATOES
BECAUSE THEN THEY’LL GET TRAPPED
INSIDE THE PASTA AND YOU’LL GET AN AMAZING TASTY
BITE EVERY TIME. NOW, WE CAN COME BACK TO OUR
SAUCE, GOING TO ADD THE TOMATOES INTO THE POT AND WE’LL SEASON THAT WITH SOME
SALT AS WELL. IF YOU’RE SEASONING AS YOU GO,
YOU SHOULDN’T HAVE TO SEASON AT
THE END AS THIS COOKS, THE SKINS ARE GOING TO BEGIN TO
PEEL AWAY AND THE FLESH IS GONNA BREAK
DOWN CREATING THIS JAMMY, SUPER FLAVORFUL SAUCE. THEY’RE SO PRETTY. YOU CAN SEE, WE’RE ABOUT HALFWAY THERE AND
IT’S ALREADY STARTING TO GET
NICE AND JAMMY, STIR IT EVERY NOW AND THEN SO
THAT IT DOESN’T BURN, STICK TO THE POT AND SORT OF USE YOUR SPOON TO
BREAK UP THE TOMATOES RIGATONI TAKES FOREVER TO COME. BUT IT’S WORTH IT. IT’S DELICIOUS. AND AT THIS POINT, WE’RE READY TO ADD THE GARLIC, THE OREGANO AND A GENEROUS PINCH OF RED
PEPPER FLAKES AS LITTLE OR AS MUCH AS YOU’D
LIKE AND JUST STIR THAT IN. AND WE’RE GONNA LET THIS COOK
FOR ANOTHER MINUTE OR TWO JUST TO LET THOSE FLAVORS INFUSE INTO OUR
TOMATOES. MY PASTA IS NICE AND AL DENTE. SO AT THIS POINT, I’M GOING TO
USE A SPIDER AND JUST TRANSFER IT TO THE POT
WITH MY SAUCE. THEN I’M GOING TO ADD ABOUT A
QUARTER OF A CUP OF THE PASTA COOKING WATER JUST TO LOOSEN OUT THE SAUCE A
LITTLE BIT AND THE EGGPLANT AND GENTLY STIR TO COMBINE, ADDING MORE PASTA WATER AS
NECESSARY. LOOKS SO GOOD. LET’S SERVE SOME UP. NOW, GRAB YOURSELF A BOWL. GO TO TOWN, MAKE SURE YOU’RE GETTING A
LITTLE OF EVERYTHING. AND THEN LAST BUT NOT LEAST SOME OF THIS DELICIOUS RICOTTA CHEESE RIGHT ON TOP. DOESN’T IT LOOK SO DELICIOUS? NOW, THE KEY TO EATING PASTA, THERE’S TWO WAYS TO EAT PASTA
THAT HAS RICOTTA CHEESE ON TOP. YOU CAN DO WHAT MY DAD DOES AND
JUST STIR IT ALL IN OR YOU CAN GRAB SOME CHEESE AND THEN DIG IN TO THE PAST ITSELF. I CAN EAT THIS EVERY NIGHT. IF SOMEONE MAKES IT FOR ME. PASTA, ALAN NOMA IS ANOTHER PERFECT
EXAMPLE OF AN ITALIAN DISH THAT USES JUST A FEW INGREDIENTS
THAT ARE PREPARED SO PERFECTLY THAT THEY TASTE AMAZING APPETITO. >> Welcome to today. Food on
today, all day. So when life hands, you lemons, you know
what they say they couldn’t tell. Today on an all-new Saucy
Anthony Country know showing us how to make the b**** Italian
spirit. Plus to live in the sweet treats that will want to
make you. >> Everyone loves the sweet
treat every now and then. And I have 3 that are stunning.
Delicious and use one of my favorite ingredients in the
entire world. So rent 11, first up, a traditional a time.
But you’re a human shallow. Then my lemon curd tart.
Let’s finally my favorite, a lemon and olive oil. Bundt
cake with the win shallow glaze. So grab a lemon and
Parker. >> It’s not every day that
produce from Italy comes in. But when my local time market
gets the first batch of certain eleven’s, I am like a kid on
Christmas morning. Aside from the obvious difference in size,
this lemon has more bumpy skin which contains more oils.
So if you’re using its asked or steeping it for something like
Michelle O, you’re going to get that much more flavor. Let’s
start making our limoncello. The first thing we need to do
is peel the beautiful elements. We have your favorite peeler
and just start peeling strips of the skin. Take your time. We don’t want to leave any of
the skin behind. We don’t want to waste any of that. Flavorful
skin. I wish you can smell how
fragrant this is. It’s amazing. Has a more sweet aroma. Then your traditional store
bore lemon. I’m making a huge batch of
limoncello. So we’re going to need 8 of these lemons. If
you’re using regular organic lemons, you’re going to need at
least 12 of them. My hands are going to not so
good by the time I’m done with us. A couple tunnel, however, that
so much last one. Look how beautiful all these
pills are. The next step is to peel off
any excess path. So I want to go through all of these and
make sure that there’s nothing that has more pet than what I’m
seeing on this. >> Now for the fun part, grab
yourself a fairly large glass jar. At least 56 ounces of possible and simply add your hard work
right into the jar. All of these gorgeous. So to the lemon peels and now for another very
important ingredient. High proof, grain alcohol. This
stuff is strong. It is extremely flammable. It’s 190
proof you can not drink best as is it will literally burn your
insight. But it’s that power that is going to help hall all
the flavor of all of the oils out of these lemon peels. I don not do not drink it. I’m going to add the whole run
leader battle right to our Now, all that’s left to do is
wait for me. It’s more of a visual
cue. I want the lemon peels to be path, which means that all
of the flavor, all of these oils have been s***** out of
the peels. So around one to 2 weeks is probably best.
Thankfully have little tricks up my sleeve. If you’ve been watching you
notice that we had this hiding in the corner the last few
weeks, steeping just for today and you can see the obvious
difference. This is a deep golden yellow color. Isn’t it beautiful? We have everything we need.
I made some simple syrup earlier that we’re going to add
2 are strained limoncello. You hear that pop. It smells a little bit like
cleaning supplies right now. Don’t worry about that. Will
take care of it. Get yourself an even bigger
glass jar. Just going to place a strainer on top of our new a
jar and carefully to hopefully not lose any of this liquid
gold. And I think that’s part of that
eye. We’re just going to happen. My God. How cool is that? It was easier and I thought it
was going to be now we’re going to pour our simple syrup right in. Look at how the color changes. Just beautiful sunshiny yellow color. At this point,
it’s almost done, but it’s still way too strong to drink.
So we have one last ingredient some cold water. This recipe makes a lot so hope
you have a lot of friends. Let’s give it a little bit of a
stir. And it’s just time to start
battling final. Make this process a lot
easier. Perfect. Just steal them up as
you finish bottling now, that beautiful. I’d be very happy if someone
brought you spot something that you can find these glass
bottles at some craft stores. But I normally find them at a
store that sells a little bit left recharge our
later this. That’s for me. What this we’re going to let
these QR in the freezer for a week. The good news is they can live
in there for a year just in time for the next at 10 to 11
season. to make the best lemon curd I
ever had in my life. And thankfully chef Laurent was
kind enough to share the recipe with me. And this is my version
of it. The first thing we need to do is prepare our butter.
This is one of those times when we want very cold butter. We don’t want room temperature
and just going to cut it into cubes. About a half inch. Que would be perfect. 2 sticks, a full half pound of
butter for this recipe. Definitely. One of the reasons
why this is so delicious. Set that aside. Let’s start our Kurt. >> Now, I’m not one for really
we’re onto these and baking or cooking in general. But this
recipe is so perfect that it does call for a weird amount of
land use exactly half com plus for 2 sports. It has to be that positive.
Trust me don’t Roundup. Don’t round out some sugar. 3 quarters of a cop, half a teaspoon of salt and then some acts, 3 whole eggs and one York, this actually is going to add a
bit more decadence and richness. I’m going to put this over
medium heat. We don’t want to put it on top of an aggressive
heat because we don’t want scrambled eggs. Travel with start combining all of these
ingredients. You want to keep whisking over the medium heat until it starts to steam and
you’ll feel this mixture getting fit, start to see my first wisps of
steam and it’s done just like that
immediately off the D grab a spatula and through a fine mesh
strainer into a food processor, scrape it all down every last bit of this, Kurt in there and then kind of in a back and forth. Stare
emotion, start pushing your current through the strainer. Put on your list, Turn the machine on. >> We’re going start adding our
butter at a time. >> And a transfer this to a
bowl. Look how silky how smooth and
how beautiful it is. And it is delicious to promise. at this lemon curd is life changing into the fridge for 4 hours or
overnight until it’s nice and thick. Thankfully, I have one
already to go here. I have some filo dough shelves that you can
find in the frozen section of your grocery store. We’re going
to fill them with this delicious current. Let me show you how to set up a
piping that well down the top. Then you
want to choose attempt. I’m going with a medium small
round tip, cut a hole for your tip and
slide it in Whiteside up perfectly. Then just push it forward and
then haul to stretch out the plastic just
a little bit that will lock it in place. And then simply just it’s beautiful into your back. That will be plenty for these
targets. Going to fill these with a
slightly heaping mound of the Kurd. Just like that. This move heard against this
crispy phyllo shell is the perfect combination of
textures. We’re going to finish these off
with a couple of things. First, a fresh raspberry for a little bit of color and just a sweet little pop of Tripoli. >> These are looking amazing
already, but I have one more special touch to add to that a little powdered sugar.
It’s pretty and adds just it’s just weakness. Little Chantal taps a little bit of early morning.
Snow aren’t these just so adorable?
They’re delicious, too. I know my neighbors are going to love
them. So I’m going to be a good boy
and I’m not going to touch No one said anything about the
leftover current, though. Honestly, I would have a slice
of the simple and elegant been hit over a layer cake any day
of the week. >> We always want to start with
your dry ingredients. 2 and a half cups of flour, right? If your ball and we need some salt always
need salt and baking. It helps bring out all the flavors of
everything else that is in your batter. One teaspoon of that. I’m using
2 different levers taking powder and baking soda. So just
a half a teaspoon of baking soda and then one and a half
teaspoons of baking powder within this really well to
evenly distribute all of the 11 years. Perfect. Set this aside. And let’s get started on our
ready Gradients. First up, a stick of European
or European style butter right into the ball of a stand mixer and
some sugar, one 3 quarters cup of sugar just at that right on it. They sound like a lot. But this
is not an overly sweet kid. The olive oil component of our
came make sure using a floral olive oil. This is definitely
not the time for a path we all. Well, this is desert. This liquid gold. What’s not so good? It’s going to write on and get
all of those last little drips. Some lemon zest. It was around 11 here. So half
of this test of this level will be more than enough paddle attachment. And we want to beat this until
it’s super pal and nice and fluffy. You can see it lightning
already. >> We can start adding Rx 3 large eggs. It’s down again. Make sure
there are no, it’s a tag that were missed at this point. We’re also going
to add a little bit of vanilla.
I feel like everybody. Could you just a little bit of
vanilla? One teaspoon? We have our dry ready. We just
need to finish our wet. I have a quarter cup of that
delicious lemon juice from our surrendered elevens. And to
that, I’m going to add 3 quarters of a cup of butter
milk. Give it a little bit of a swirl
to incorporate and now lets finish it out. Start by adding half of your
dry and slowly on most of doesn’t
fly out at you. Let it go. And as soon as it’s almost
fully incorporated, start drizzling and you’re buttermilk mixture, all that’s left is remaining
dry ingredients once again incorporate on low-speed and you want to stop the
machine as soon as it looks like, it’s almost all
incorporated right there. Finished arrest by hand. Never want to over mix. Okay.
That are really tough. I want to like this, but I’m
not just going to make sure that any bits of flour, our fully incorporate at this
point. This looks great. It’s getting to our pan too. Nice jury us better. You can see some of the specs
of the Lions S in here. It’s going to be some
delicious. >> Just gently start smoothing
it. Yeah. Made a mess like I did just carefully clean it up
without ruining too much of your
greased pan on last thing that I like to do before I put in
the oven, a few taps on the countertop
just to knock out any large air balls that may be an act. We want to bake this for 45
minutes at 350 degrees until a key test comes out clean.
When inserted in the center. We want to allow your kids to
cool completely. So it’s cold to the touch. Basically at
least temperature we’re glee’s will not set. So let’s get started on it. One and a half cups of
confectioners sugar. I’m putting it right into a
fine mesh strainer because we want to sift out any lumps.
You want a nice smooth place and using a spoon or spatula,
whatever you have just start working it through to this. We’re going to add
just a few more ingredients. Some melted butter, 4 tablespoons and then 2
tablespoons each a whole milk. And of course, I live in shallow. Keep the milk on standby.
Just in case you need to thin out your place just with slowly pulling in all
that sugar from the sides of the ball now. >> I’m a mess. This case should be fairly
thick but still running enough to
drizzle down the side of our bond cake. Want to use this quickly grab a spoon. >> And work your way around
your cake. Allowing it to drizzle down the sides into the
center and across the top. There you have. It are
beautiful. Lemon, olive oil been kicked. The man challenge
lays all of these lemony treats make
a perfect gift. And on the show you some fun ways that I like
the package down when giving them to friends and neighbors.
Let’s start with our Bundt cake. We’re going to carefully
transfer it looking for some it Kate space right into the center of our
charger. Don’t forget about our gorgeous lemon curd tart.
Let’s he’s could be a little tricky to transport, but I
discovered attract. I put this cute little shallow
10 at a craft store. And I want to put in just a small layering of sprinkles. That’s going to help keep them
in place. And of course, they match of
the health targets and nestle them in don’t overcrowd. But look how
cute this looks. A lot of people are going to be
Bagby for this live in Charlotte. Have a solution for that, too. At this cute lemon, rubber
stamp and some yellow and give it a little hat and then with just any fine to
market, that’s some twine string get through and little
tag and will tie it to the sides of Arvada. It is so cute and there you have it. 3
delicious. The drible gifts that I know my friends and
family are just going to love. They also happen to make an
excellent right >> Today. All day next on SA
says every country now is whipping up 3 dishes. Any true
lover of Italian food should never live without. First up,
he’s making a classic creamy risotto that it’s a super easy
red sauce and finally an irresistibly crispy and she
this race is nice. >> I love these auto. It can be
a bit time consuming to make, but it’s actually quite easy
and it always impresses. You can make it easy out there.
Even taste here. Heidi, frying it. I like to transform it into
one of Sicily’s most popular street food. I didn’t she these
OG rice balls can be found pretty much everywhere in the
region where Mike Brown comes from that today. I’m making a
classic creamy risotto all use that leftovers to make my
irresistible it. And she knew that I love to serve. Over my
note fell everyday tomato sauce for cocktail hour. It’s another
taste of sicily, my blood, orange and white wine coolers
that are sure to be the hit at your next summer party. We jokingly something that I
think that everyone should learn how to make. And it’s a
technique that’s quite simple to master. Now you can add any
flavor that you’d like to it. >> Mushrooms are super
traditional. I like to fold in some roasted butternut squash
and the fall of fresh testing of lemon for the missions that
is off the Monet. Or if you’re feeling Super Boucher, you can
shave some fresh black or white truffle on top. I like to keep it simple with
his base to really let the flavors of white wine and put
me on that. John really shine through. The first thing you
need to do is warm some stock. We’re going to be this a little
later on in the process, but we want it to be ready.
We’re not looking for to be simmering. Just stay nice and
warm. In the meantime, we can get the
rest of our ingredients all I have 2 small shallots, but
you can use one large. Instead I go this way and then the opposite
direction. I just got my night a quick run
over just to make sure I didn’t miss a piece or 2, but But that aside and a couple of cloves of
garlic, I mean, we get this garlic from peeled garlic from now on Ramon’s this up as well. I have the rest of my
ingredients ready to go. So all that’s left for me to do
is just open up this bottle of white wine. A good dry white
wine will do here. Like I’ve said in the past.
Something that you a drink. I’m using a nice p nobody show. Make sure you go deep enough.
There’s nothing worse than breaking a court. We’ll just set that aside. I start cooking. But this pan over a medium
heat. And to that, we will add just one tablespoon for a little extra flavor. And then 2 tablespoons extra virgin olive oil. It’s where all that butter
melted and looking at our shallots looks like a lot, right. >> We’re not looking to get any
color on the shallots justice often. So we’re literally just
going to s*** 80’s for a couple of minutes. 2 to 3. I’m good at our garlic. Just want to come this far like
for a minute. Just until its fragrant, its fragrant and our rice, one cop right into our hands. We want to toast this rice a
little before we start adding the
liquid to cook it. I’m using caught not only dice.
It is considered the king of the pioneer ISIS. It has a lot of starch unit
which is going to add to the creaminess and if also cooks to
a beautiful al dente. I think this guy’s getting
Thursday time at half a cup of wine that’s about right. >> Now this is where the
technique really kicks in over this medium medium-low heat. You want to keep starring constantly until there’s almost no liquid
left like right now before you start adding your warm broth
just a little bit at a time, Adelaide a full out of time and keep starring and repeating the process. The reason we’re adding warm
stock is because we don’t want to halt the cooking of our
rice. What makes trees out there?
So creamy is unlike pasta. We strain the
water. You’re keeping everything. Although starches
remain in the pan and just keep getting thicker and creamier
and delicious, I’m way too passionate about
how to do you see how all my liquid is
almost time national lower this year a
little bit. And at another little full of our
stock just keep starring adding
liquid as needed. And this is probably going to take about 40
45 minutes and, you know, might not need
all of the broth. It’s better to have too much and too little look how creamy it’s like. The parting of the
seas takes a really long time for it
to sort of come back together. >> I got my last couple of
ingredients on standby. So it’s ready to go, OK, think we can at Archie’s half a cup of hot new Donald
John O the good stuff. The real stuff and a quarter cup of my secret
ingredients looks about right mask up on
its use as if this was a preemie
enough. This is going to put it over the top. You can see how creamy it is. I was like rice pudding. It’s so creamy and decadent.
You don’t need that much of it. Then to finish it off. Simply a drizzle. A really good olive oil. >> Just a couple of cracks of
fresh black pepper and of course, little bit more
money on a John. A are a lot of 4. We’re not that the theft perfect 10, so that so creamy so delicious. Don’t worry. These leftovers
are not going to go to waste. Never in my house while it’s
still warm, I’m going to transfer it to a sheet and >> spread it out nice and then
let it come to room temperature and we’ll cover it and get it
in the fridge to chill so that we can make that Krispy Kreme
Nest. How did she ever had? family that making this for
ever once I’m on, my parents would make a that of it so that
we always had it on hand, even packing and freezing it
out. Just to bring on vacation with us. God forbid we couldn’t
have sauce on a Sunday when we were in Florida. This U.S. uses
just a few staple ingredients, at least able ingredients in my
house and comes together fairly quickly. First up, a sweet I’m and a
little bit of sweetness and balances out the acidity of the
tomatoes. Any sweet onion will do. I feel like my Graham had this
sauce going within minutes and we just the simmering away and
we would be in the kitchen trying to like sneak a depth of
read into it before we got, you know that and get this into my pot it out
of my way. A nice healthy amount of
karluk. 5 close. Thankfully, I have some leftover from my
he’s up to just in the slice. It obviously I love garlic. And that’s going to go in at
this point as well. Next up, extra virgin olive oil about a
3rd of a cop. Hey, let’s put this over medium
heat and start to such a that garlic
and onions. >> This is definitely one of my
favorite smells in the world. It means that somebody is
cooking up something delicious. We want the science to get
nice, soft translucent, but not take on any color. Just start pretty frequently
just so that you can make sure they don’t current. These are looking perfect. >> Time to add our tomatoes at 3.28, ounce cans of what
we’re Pulaski hole. We’ll tomatoes that I puree in a
blender and we’re going to throw that
right into our pot and give the sister. And at our last year
ingredients, a teaspoon and a half of salt. We’ll go back later and make
sure that doesn’t need any more. Some fresh black pepper quarter
of a teaspoon half a teaspoon of dried
oregano and a pinch of red pepper
flakes. You like it, spicy sauce, of course, at more. And then basil, decent bit of
basil, a quarter of a cop which basically means this
whole plants and stems are fine. I’ve said looking plant the basis so aromatic and in my opinion, that’s what
makes a really good tomato sauce is the bizarre flavor
that’s infused and permeated throughout this whole sauce. At this point. You want to
bring your sauce to a boil and immediately reduce it to a
simmer stirring every 10 to 15 minutes until it’s thick.
All the flavors of come together and it’s ready to be
served. truly the best. It has everything going on. >> Screaming it’s cheesy and
has a crisp ext area. They’re not your typical
traditional Sicilian. Rice balls are out and she I like
him to be on the smaller side. They’re a little bit more
elegant and perfect for a cocktail party. The first thing that I need to
do is set up a dredging station. I don’t always use
flower, but this is one of those times. When I do. I’ll
show you why in just a minute. So about 3 quarters of a cop up next couple of weeks with those up real well. And finally some panko. I’ve tried it both ways with
and or drug problem and can go. This is the way to get that
perfect crispy exterior. So about a cup and a half of
that after addressing station is
complete on to the cheesy part. I have some fresh and with it a
lot. These are car she aging because
they are the size of Eugene. A share it any 12 for this recipe and I’m just taking them out of
their liquid and placing them on a paper towel. I want to get
these nice and dry so that we can wrap them in the tease out,
though, and it’s not too slippery. I have my chills that he’s out,
though from earlier. It’s nice and set feels a little weird,
but it’s exactly want it to be. We want to be viable so that we
can shape around are challenging that. I’m taking to table. Spoon
cookie scoop our measure one ounce. >> And scraping up some of our
resolve them. Don’t worry if you rip the
parchment that’s underneath. Just make sure it doesn’t wind
up in your tease out the That is not the crunch are
looking for precedent. Make sure you’re getting the full 2
tablespoons. My stomach is growling. Last one. >> Okay. Now for the fun part.
We’re going to wrap up our sleeves. You next inside our
resolve to take one of your lets it out of balls and slowly shape. The show that he’s off to
around to enclose it. It’s little patients. Give it a little roll. Don’t worry about making a
perfect circle at this point nor refined the shape later on
after we dredge them that keep going take your time. It’s really
important that the cheese in the center of the result,
though, so that when you fry them, it doesn’t leak out a little sticky, but that’s what’s helping to
keep everything all together. I like my I mentioned the on
the small side because I’m good. She studies up to DEO but traditionally in Sicily,
they’re much larger hair shaped or orange shaped and Adam Sheen and are often filled with need sauce with these are the
shoe to go. Okay. That just about does it at this point. Wash your hands.
Definitely want to start with the dry hands for the dredging
process. That’s all there is to it. This size is the perfect size
for a cocktail party and then you have to feel so
guilty when 3 or 4 of them. That’s all there is to. It
could get my hands. A quick rinse. Make a little room so
that we can Friday’s bad boys >> I have a high-sided skillet
filled with a generous amount of vegetable oil. You want it
to be enough oil for the boss to be completely submerged.
Were looking for a deep right, not a shallow fry. Be careful. Cook them in batches of about 4
just so that you can control the temperature of your oil in about 5 minutes. And he is
looking great. You golden Brown. And I know that that she’s
inside this nice and gooey right onto our paper towel
line, shoot and and immediately fresh up some sea salt. All right, on top so that it melts from that hot
oil and just gives a little bit of extra seasoning to I didn’t
she and they look great. Beautiful. Our in Cheney are beautiful.
Golden brown are nice and hot just the way they need to be
served to clean it up. Fairly simple presentation. Just a generous puddle of my
everyday tomato sauce right in the center of a play just like that. And then I think 3 is a very
nice and generous portion for our nation. A little extra cheese. Never
hurt anyone and last but not least if you
can find it. Some micro. Basil, you can use regular basil.
You haven’t figured out by now. I’m just over the top and
Beijing. Look how beautiful this looks.
It’s like it’s time flag on the play these out and Cheney make
the perfect appetizer for cocktail hour and I have the
perfect drink to make sense. hands on them and use them for
as many things as possible. Like this lot are Inge and
white wine cooler. This is not just a few was sneaking behind
your parents back in high school a little bit easier than
that. This blood oranges doing double
duty, half of its going to go into our cocktail to help
flavor it. And the other half is going to be a beautiful
garnished at the end, so-called one half into wedges. And you can throw this into a
cocktail mixer or a cocktail shaker, whatever you have. >> The other half will have
again and then just slice into half moons. Look how beautiful the vibrant
red that is. >> Super delicious. And it’s
also very nutritious. We’re also going to need to
have a live save the other half. Something
later cut that into a few edges as
well. And a little rosemary, 2 sprigs at that and model it up. But some elbow strength into
it. We want to get all of those citrus juices out and the oils
and fragrant so that Rosemary, which I can smell already look at that beautiful fuchsia
color. Okay to that one cop of our
nobody show start-up and then strain it into 2
glasses. One cocktail for now and then
one right after that. Accord. Just color then to amplify. >> Our blood orange flavor,
some blood, orange soda, half a cup to each of your
glasses. All that’s missing are some
garnishes. There are a couple a few of
those half moons into your glasses. Anyway. They fall some more. Rosemary. I have one last surprise.
It is summer. After all, some edible flowers. You can
find these in the produce section of your supermarket. I know about you, but I think
this is one gorgeous cocktail. It also happens to be stream
delicious. This is not your average like
she is GOOD THURSDAY MORNING. MAJOR MOVES BY THE WHITE HOUSE
OVERNIGHT TARGETING MILLIONS OF FOREIGN TRAVELERS AND
TARGETING FORMER PRESIDENT
BIDEN. IT’S JUNE 5TH. THIS IS TODAY. TRAVEL BAN 2.0. PRESIDENT TRUMP REINSTATING AND
EXPANDING THAT CONTROVERSIAL POLICY FROM HIS
FIRST TERM, BARRING OR RESTRICTING PEOPLE
FROM NEARLY 20 COUNTRIES FROM
COMING TO AMERICA. WE WILL NOT ALLOW PEOPLE TO
ENTER OUR COUNTRY WHO TO DO US
HARM. WHY THE PRESIDENT INSISTS
NATIONAL SECURITY IS AT STAKE AND THE RESPONSE FROM CRITICS
AND WORLD LEADERS OVERNIGHT. PLUS THE NEW INVESTIGATION JUST
LAUNCHED BY THE WHITE HOUSE INTO PRESIDENT BIDEN’S
FINAL MONTHS IN OFFICE, THE VERY LATEST LIVE FROM
WASHINGTON. MOUNTING TENSIONS. VLADIMIR PUTIN VOWING IN A PHONE
CALL WITH PRESIDENT TRUMP TO RESPOND TO UKRAINE’S
UNPRECEDENTED ATTACK ON RUSSIAN
AIR BASES THIS MORNING. WHAT THE LEADERS DISCUSSED ABOUT
THE PUSH FOR PEACE AND WHERE THE CHANCES OF A DEAL
NOW STAND. BREAKING OVERNIGHT, MORE TROUBLE FOR EMBATTLED
NEWARK AIRPORT NOW RECOVERING FROM YET ANOTHER ROUND OF TRAVEL
CHAOS. ALL FLIGHTS GROUNDED FOR HOURS, CREATING A RIPPLE EFFECT
NATIONWIDE. JUST AHEAD, WHAT’S CAUSED THE LATEST DELAYS
AND WHAT’S BEING DONE TO GET THINGS BACK ON TRACK THIS
TIME? TENS OF MILLIONS IN THE PATH OF
SEVERE STORMS FROM THE ROCKIES ALL THE WAY TO
THE SOUTH. THE THREAT SET TO STRETCH INTO
THE WEEKEND. WE’LL GET OUR FULL FORECAST, INCLUDING THE MAJOR CITIES IN
THE NORTHEAST PREPARING FOR THE
HOTTEST DAY OF. A YEAR SO FAR, TRUST ISSUES INSIDE THE NEW
LEGAL BATTLE THAT’S ERUPTED OVER JIMMY
BUFFETT’S VAST FORTUNE. HIS WIDOW NOW SUING THE MUSIC
LEGEND’S OWN ACCOUNTANT. WE’LL HAVE THE DETAILS AND HEAR
FROM BOTH SIDES. THOSE STORIES PLUS MEDICAL
MIRACLE, A JOYOUS HOMECOMING FOR THE BABY
BOY SAVED BY THE WORLD’S FIRST GENE
EDITING TREATMENT. I WAS SWEATING. I WAS A NERVOUS WRECK JUST
BECAUSE. HE’S THE FIRST. THERE IS NO DATA. OUR EXCLUSIVE CONVERSATION WITH
KJ’S PARENTS AND THE HOPE THIS LITTLE BOY IS NOW
GIVING OTHER FAMILIES AND GOOD MORNING. THINK OF WHAT WE COULD DO. TOGETHER, THE TRAILER IS OUT FOR THE NEXT
CHAPTER OF WICKED, FILLED WITH EVEN MORE MAGIC AND MUSIC, AND I HAVE SO MANY FRIENDS. THE FIRST LOOK THAT HAS FANS
DEFYING GRAVITY ALL OVER AGAIN TODAY, THURSDAY, JUNE 5TH, 2025. FROM NBC NEWS, THIS IS TODAY WITH SAVANNAH GUTHRIE AND GREG MELVIN FROM STUDIO 1A IN ROCKEFELLER
PLAZA. AND A VERY GOOD THURSDAY MORNING
TO YOU. WELCOME TO TODAY, SO GLAD YOU’RE STARTING YOUR DAY
OFF WITH US. WE GOT A WICKED SEQUEL, THE FIRST LOOK AT FOR GOOD
TRAILER JUST DROPPED. WE’RE GONNA SHARE IT WITH YOU IN
JUST A FEW MINUTES, AND WE THINK YOU’RE GONNA BE
PRETTY EXCITED. YEAH, FANS ARE OVER THE RAINBOW ABOUT
THAT. FIRST THOUGH, OUR TOP STORY, A LOT OF BREAKING NEWS OUT OF
WASHINGTON OVERNIGHT. THE PRESIDENT. ORDERING AN INVESTIGATION INTO
FORMER PRESIDENT BIDEN’S ALLEGED USE OF AUTO PEN
SIGNATURES AND WHETHER HIS AIDES WERE TRYING TO
DECEIVE THE PUBLIC ABOUT HIS
MENTAL STATE. AND ANOTHER MAJOR MOVE THE TRUMP
ADMINISTRATION’S SWEEPING NEW TRAVEL BAN FULLY BARRING
CITIZENS OF 12 COUNTRIES FROM COMING HERE TO
THE UNITED STATES AND PARTIALLY BANNING ENTRY FROM
7 OTHER NATIONS. THE WHITE HOUSE ALSO MOVING TO
BLOCK NEARLY ALL OF HARVARD UNIVERSITY’S
INTERNATIONAL STUDENTS FROM
ENTERING THE COUNTRY. SOME DEMOCRATS ARE CALLING THIS
A DISTRACTION AMID THE PRESIDENT’S
TROUBLED BUDGET BILL AND A GROWING PUBLIC RIFT WITH
HIS ALLY ELON MUSK. NBC’S CHIEF WHITE HOUSE
CORRESPONDENT PETER ALEXANDER
JOINS US NOW WITH DETAILS AND THE
REACTION OVERNIGHT. PETER, GOOD MORNING. SAVANNAH CRAIG, GOOD MORNING TO BOTH OF YOU. THIS IS A CRUCIAL WEEK FOR
PRESIDENT TRUMP’S SIGNATURE
BUDGET PROPOSAL, THAT SO-CALLED BIG BEAUTIFUL
BILL THAT IS NOW RUN INTO A BUZZ SAW IN THE FORM OF TRUMP’S
ALLY ELON MUSK. THE PRESIDENT HAS YET TO COMMENT
ON THIS TRAVEL BAN OVERNIGHT LOOKING TO
CHANGE THE TOPIC, TAKING UP A POPULAR CONSERVATIVE
ISSUE AND EXPANDING THAT HIGHLY
CONTROVERSIAL TRAVEL BAN. OVERNIGHT, PRESIDENT TRUMP ISSUING A
SWEEPING NEW TRAVEL BAN BARRING PEOPLE FROM A DOZEN
COUNTRIES, PRIMARILY IN AFRICA AND THE
MIDDLE EAST, FROM ENTERING THE US. WE WILL NOT ALLOW PEOPLE TO
ENTER OUR COUNTRY WHO WISH TO DO US HARM. THE PRESIDENT CITING NATIONAL
SECURITY THREATS, INCLUDING THIS WEEK’S TERROR
ATTACK IN BOULDER, COLORADO. BY THE ENTRY OF FOREIGN
NATIONALS WHO ARE NOT PROPERLY
VETTED AS WELL. THOSE WHO COME HERE AS TEMPORARY
VISITORS AND OVERSTAY THEIR
VISAS, WE DON’T WANT THEM. IN HIS FIRST TERM, THE PRESIDENT BARRED TRAVEL FROM
SEVERAL MUSLIM MAJORITY
COUNTRIES, BUT THOSE BANS FACED A SERIES OF
LEGAL SETBACKS, AND IT’S ONE OF A FLURRY OF
EXECUTIVE ACTIONS PRESIDENT
TRUMP TOOK LAST NIGHT, INCLUDING A NEW BROAD
INVESTIGATION INTO HIS ONE-TIME
POLITICAL RIVAL, FORMER PRESIDENT BIDEN. DEMOCRATS CALL IT A. ACTION FROM NEW CRITICISM TO
PRESIDENT TRUMP’S SIGNATURE
BUDGET BILL. IT IS CHIEFLY IN SERVICE OF
TRYING TO GET US ALL TALKING ABOUT THAT OR TALKING
ABOUT THE BIDEN INVESTIGATION
THEY LAUNCHED TODAY INSTEAD OF TALKING ABOUT THE
CENTERPIECE OF THE STORY, WHICH IS THIS BILL. PRESIDENT TRUMP ORDERING HIS
ADMINISTRATION TO INVESTIGATE WHETHER BIDEN’S
AIDES CONSPIRED TO DECEIVE THE PUBLIC ABOUT THE
FORMER PRESIDENT’S MENTAL STATE. AND TO LOOK INTO BIDEN’S ALLEGED
USE OF AN AUTO PEN TO SIGN
DOCUMENTS, BUT PRESIDENT TRUMP IS NOW USING
THE ISSUE TO OPEN A BROADER SWEEPING
INVESTIGATION, ORDERING THE GOVERNMENT TO LOOK
INTO MANY OF BIDEN’S ACTIONS, INCLUDING APPOINTMENTS AND
PARDONS, ARGUING THEY ARE NOT VALID. THERE IS NO EVIDENCE THAT BIDEN
USED AN AUTOEN TO SIGN THE SPECIFIC DOCUMENTS
PRESIDENT TRUMP OUTLINES, AND THE AUTOEN IS COMMON IN
WASHINGTON AND LEGAL FOR THE PRESIDENT TO
USE. EARLIER THIS YEAR, PRESIDENT TRUMP SAYING HE HAS
OCCASIONALLY USED ONE HIMSELF, ONLY FOR VERY UNIMPORTANT. FORMER PRESIDENT BIDEN SAYING IN
A STATEMENT OVERNIGHT, LET ME BE CLEAR, I MADE THE DECISIONS DURING MY
PRESIDENCY. I MADE THE DECISIONS ABOUT THE
PARDONS, EXECUTIVE ORDERS, LEGISLATION, AND PROCLAMATIONS. ANY SUGGESTION THAT I DIDN’T IS
RIDICULOUS AND FALSE. TO THIS DAY, FORMER PRESIDENT BIDEN AND HIS
ALLIES ARGUE THAT HE WAS FIT TO
SERVE. AND ABOUT PRESIDENT TRUMP’S
COMPLAINT ABOUT BIDEN’S USE OF
THE AUTO PEN, FORMER PRESIDENT BIDEN IS
DISMISSING THAT AS NOTHING MORE
THAN A DISTRACTION BY DONALD TRUMP AND
CONGRESSIONAL REPUBLICANS. CRAIG IN SAVANNAH. MEANWHILE, PETER, IT LOOKS LIKE THIS RIFT BETWEEN
PRESIDENT TRUMP AND THE WORLD’S
WEALTHIEST MAN. ELON MUSK OVER THE PRESIDENT’S
BUDGET BILL LOOKS LIKE THAT RIFT CONTINUES TO GROW
A BIT. WHAT MORE CAN YOU TELL US ABOUT
THAT? IT IS DEFINITELY INTENSIFIED. WE’RE JUST DAYS REMOVED FROM THE
OVAL OFFICE SENDOFF, AND NOW ELON MUSK IS RATCHETING
UP HIS CAMPAIGN AGAINST THE PRESIDENT’S TOP LEGISLATIVE
PRIORITY ON BACK TO BACK DAYS
NOW, TEEING OFF ON PRESIDENT TRUMP’S
SO-CALLED BIG BEAUTIFUL BILL
MUSK WRITING, CALL YOUR SENATORS. CALL YOUR CONGRESSMAN
PUNCTUATING IT IN ALL CAPS, WRITING, KILL THE BILL. THAT BILL THAT’S ALREADY PASSED
THE HOUSE, NOW IN THE HANDS OF THE SENATE, WOULD EXTEND THE PRESIDENT’S
2017 TAX CUTS, PRIMARILY BENEFITING THE
WEALTHY. IT WOULD SPEND BILLIONS ON THE MILITARY AND
BORDER SECURITY AND WOULD IMPOSE NEW WORK
REQUIREMENTS FOR MEDICAID. MUSK’S COMPLAINT, CRAIG, NOW ECHOED BY NONPARTISAN BUDGET
EXPERTS. IS THAT IT WILL SIGNIFICANTLY
INCREASE THE DEFICIT. MUSK ARGUES IT IS DEBT SLAVERY
FOR THE AMERICAN PEOPLE. THE PRESIDENT’S ALLIES SAY
PRESIDENT TRUMP IS NOT DELIGHTED
BY MUSK’S ATTACKS, BUT THAT THE BILL HAS TO GET
PASSED. GREG. ALL RIGHT. OUR CHIEF WHITE HOUSE
CORRESPONDENT PETER ALEXANDER, PETER, THANK YOU. ANOTHER BIG HEADLINE OUT OF THE
WHITE HOUSE. PRESIDENT TRUMP REVEALING HE
SPOKE WITH RUSSIA’S VLADIMIR PUTIN FOR OVER AN HOUR
YESTERDAY. WHO TOLD HIM MOSCOW WILL RESPOND
TO UKRAINE’S WEEKEND DRONE ATTACKS ON RUSSIAN
AIR BASES. THE ESCALATING TENSIONS IN THE
WAR CASTING NEW DOUBT ON THIS PUSH FOR PEACE BY THE
WHITE HOUSE. NBC’S CHIEF INTERNATIONAL
CORRESPONDENT KIR SIMMONS IS ON
THE STORY. KIIR, GOOD MORNING. SO, GOOD MORNING TO YOU. THIS MORNING, THE POLITICAL SITE AXIOS, CITING SOURCES WHO DISCUSSED IT
WITH HIM, SAY PRESIDENT TRUMP CALLED THOSE
UKRAINIAN DRONE STRIKES BADASS
AND STRONG, BUT IS CONCERNED IT WILL MAKE A
CEASEFIRE HARDER. MEANWHILE, THE WAR CONTINUES, AND SO DOES THE PROPAGANDA
BATTLE WITH UKRAINE RELEASING MORE DETAILS OF THOSE ATTACKS ON
RUSSIAN BOMBERS, WHILE RUSSIA CLAIMING CLEARLY
FALSELY FROM THE IMAGES THAT ALL THE PLANES CAN BE
REPAIRED. PRESIDENT TRUMP AND PRESIDENT
PUTIN OFFERING THEIR FIRST PUBLIC REACTION AS NEW
VIDEO EMERGES OF UKRAINE’S DRONE ATTACK THAT
DEVASTATED SOME OF RUSSIA’S DEADLY LONG-RANGE
BOMBER FLEET. THE MORE THAN 4 MINUTES OF
FOOTAGE RELEASED BY THE
UKRAINIAN. SECURITY SERVICE SHOWS ADDITIONAL RUSSIAN
AIRCRAFT TARGETED, INCLUDING WHAT APPEARS TO BE AN
A-50 SPY PLANE. AFTER AN HOUR AND 15 MINUTE
PHONE CALL BETWEEN THE TWO MEN, TRUMP SAYING PUTIN TOLD HIM VERY
STRONGLY, RUSSIA WILL HAVE TO RESPOND. MOSCOW HAS LAUNCHED AN ONSLAUGHT
OF AIR ATTACKS IN RECENT WEEKS. THIS LATEST VIDEO, THE AFTERMATH OF A RUSSIAN DRONE
AND MISSILE ATTACK ON KHARKIV IN JUST THE LAST 24
HOURS. TRUMP DID NOT SAY WHETHER HE
TRIED TO PERSUADE PUTIN AGAINST
ANOTHER DEADLY OFFENSIVE, DESPITE CLOSE TO A MILLION RUSSIAN MILITARY
CASUALTIES, 400,000 UKRAINIAN SOLDIERS, ACCORDING TO A NEW REPORT, AND PRESIDENT TRUMP’S
LONG-STANDING CONVICTION THAT
PUTIN WAS READY TO END THE WAR. I BELIEVE PUTIN WANTS TO DO IT. AND IF I THOUGHT THAT PRESIDENT PUTIN DID NOT WANT TO GET THIS OVER
WITH, I WOULDN’T. I WOULDN’T EVEN BE TALKING ABOUT
IT. TRUMP SAID HIS CALL WITH THE
RUSSIAN LEADER WAS NOT A CONVERSATION THAT WILL
IMMEDIATELY LEAD TO PEACE. THAT IMPASSE DID NOT PREVENT
THEM FROM DISCUSSING COOPERATION ON OTHER ISSUES LIKE
IRAN NUCLEAR NEGOTIATIONS. IRAN’S CLOSE. RELATIONS WITH RUSSIA ALONG WITH
CHINA AND NORTH KOREA HAS BEEN DUBBED AN AXIS OF
RESISTANCE. PRESIDENT ZELENSKY WARNING PUTIN
FEELS IMPUNITY AND THAT RUSSIA IS GIVING THE FINGER TO THE
ENTIRE WORLD. WE JUST HAVE TO PRESSURE HIM AND
MAYBE. WE WILL GET PEACE PRESIDENT
ZELENSKY HANDING OUT MEDALS. HIS MESSAGE UKRAINE CAN KEEP
FIGHTING. BACK TO THAT DRONE STRIKE, SAVANNAH. TOP UKRAINIAN OFFICIALS
INSISTING THIS MORNING THAT 41 RUSSIAN AIRCRAFT WERE
DESTROYED OR DAMAGED. SO FAR, VISUAL EVIDENCE IS NOT AVAILABLE
TO CONFIRM THAT NUMBER. THE RUSSIAN SPY PLANE YOU SAW
THERE, FOR EXAMPLE, IN THE FOOTAGE, YOU DON’T ACTUALLY SEE IT ON. FIRE, BUT SAVANNAH, IN OTHER FOOTAGE, UKRAINE TARGETS RUSSIAN PLANES
THAT ARE LOADED WITH BOMBS. SAVANNAH, THANK YOU VERY MUCH. BREAKING OVERNIGHT, ISRAELI FORCES HAVE RECOVERED
THE BODIES OF TWO HOSTAGES WITH DUAL
ISRAELI-US CITIZENSHIP. PRIME MINISTER BENJAMIN
NETANYAHU SAYS THAT THE REMAINS
OF JUDY WEINSTEIN, HAGAI, AND GADDI HAGAI WERE BOTH
RETURNED TO ISRAEL AFTER A
SPECIAL OPERATION IN GAZA. THE MARRIED COUPLE WAS KILLED
DURING THE HAMAS TERROR ATTACK
IN OCTOBER OF 2023. THEY WERE AMONG FOUR ISRAELI
AMERICANS WHOSE BODIES WERE
BELIEVED TO REMAIN. IN HAMAS CAPTIVITY. ALSO THIS MORNING WE ARE
FOLLOWING NEW TURMOIL AT EMBATTLED NEWARK
LIBERTY INTERNATIONAL AIRPORT. ONGOING STAFFING ISSUES
TRIGGERING A NEW GROUND STOP
THERE LAST NIGHT. NBC’S TOM COSTELLO COVERS
AVIATION. HE’S HERE RIGHT WITH US. SO WHAT HAPPENED LAST NIGHT? WELL, THEY HAD ABOUT 106 DELAYS IN
TOTAL. THEY HAD TO GROUND EVERYTHING
FOR THE MAXIMUM OF ABOUT 90
MINUTES, AND IT YET AGAIN IS STAFFING
ISSUES AT NEWARK. THE PROBLEM IS THEY SIMPLY DON’T
HAVE. ENOUGH AIR TRAFFIC CONTROLLERS
AS WE’VE BEEN REPORTING FOR SOME
TIME HERE. SO THE NUMBERS, AS WE SAID, ROUGHLY 106 FLIGHTS IN TOTAL
AFFECTED YESTERDAY AND 90
MINUTES WAS THE MAXIMUM. THEY CONTINUE TO DEAL WITH RADAR
AND RADIO OUTAGES. THEY THINK THEY FOR THE MOST
PART HAVE STARTED TO ADDRESS
THAT. THEY PUT IN A NEW FIBER OPTIC
TELECOM LINE THAT SEEMS TO HAVE
STABILIZED THAT ISSUE, BUT THEY’VE GOT TO UPGRADE THE
SYSTEM AND SEPARATELY, AS WE’VE BEEN DISCUSSING, THEY HAVE NOW STARTED TO. OPEN RUNWAY 4 LEFT THAT CRITICAL
RUNWAY THAT’S ONLY FOR DEPARTURES THOUGH NOT
FOR ARRIVALS, AND THAT WILL HOPEFULLY REOPEN
NEXT WEEK FOR ARRIVALS, BUT THEY’VE GOT THIS ONGOING
STAFFING ISSUE WITH AIR TRAFFIC
CONTROLLERS. THEY’VE GOT 6 OF THE CONTROLLERS
ARE SIMPLY STILL OUT ON MEDICAL LEAVE BECAUSE OF
THE STRESS. THAT’S 6 OUT OF 22 AND 22 MORE
ARE IN TRAINING, BUT SAVANNAH, AS WE’VE JUST BEEN SAYING, IT TAKES 12 TO 18 MONTHS TO GET
CERTIFIED FOR THAT AIRSPACE. RIGHT, SO EVEN IF YOU’RE A VETERAN
CONTROLLER AT SEATTLE, LA, DENVER, WHATEVER, YOU CAN’T SIMPLY SHOW UP AT
NEWARK AND START CONTROLLING AIR
TRAFFIC. IT TAKES A LONG TIME TO GET
CERTIFIED. IT’S NOT A QUICK FIX ON ANY OF
THOSE THINGS. ALL RIGHT, TOM, THANK YOU VERY MUCH. I APPRECIATE IT. ALSO THIS MORNING, THERE ARE SOME NEW DEVELOPMENTS
IN THAT ANTI-SEMITIC TERROR
ATTACK IN BOULDER, COLORADO. THE SUSPECT WHO’S BEEN CHARGED
WITH A FEDERAL HATE CRIME SET TO MAKE AN APPEARANCE IN
STATE COURT TODAY. MEANWHILE, AN ATTEMPT TO DEPORT HIS FAMILY
IS BEING TEMPORARILY BLOCKED BY
A JUDGE. NBC’S MORGAN CHASKY REMAINS FOR
US IN BOULDER WITH THE VERY
LATEST ON THIS ONE. MORGAN, GOOD MORNING. YEAH, CRAIG, GOOD MORNING TO YOU, AND MOHAMMED SOLOMON WILL BE
BACK IN COURT THIS AFTERNOON TO
BE FORMALLY CHARGED, AND THAT WILL INCLUDE 15 COUNTS OF ATTEMPTED MURDER. AND THIS IS COMING AS WE’RE
GETTING A LOOK AT NEW VIDEO SHOWING SOLOMON IN THE
MOMENTS BEFORE THAT HORRIFIC
ATTACK, AND WE DO WANT TO WARN YOU SOME
OF THE VIDEO YOU’RE ABOUT TO SEE IS DISTURBING. COLORADO TERROR ATTACK SUSPECT
MOHAMMED SOLOMON IS DUE BACK IN
COURT TODAY, WITH PROSECUTORS EXPECTED TO
FILE MORE THAN 60 CHARGES
AGAINST HIM FOLLOWING SUNDAY’S HORRIFIC
ATTACK ON A RALLY CALLING FOR THE RETURN OF
ISRAELI HOSTAGES. OUR FOCUS IS ON THE DEFENDANT
THAT HE COULD BE HELD FULLY
RESPONSIBLE. OVERNIGHT, PRESIDENT TRUMP SPECIFICALLY
REFERENCING THE VIOLENCE AS HE ANNOUNCED A TRAVEL BAN AGAINST
12 COUNTRIES. THE RECENT TERROR ATTACK IN
BOULDER, COLORADO HAS UNDERSCORED THE
EXTREME DANGERS POSED TO OUR
COUNTRY. BY THE ENTRY OF FOREIGN
NATIONALS WHO ARE NOT PROPERLY
VETTED, ALTHOUGH EGYPT, WHERE SOLOMON IS FROM, IS NOT INCLUDED IN THE NEW BAN, THIS AS A FEDERAL JUDGE IN
DENVER HAS TEMPORARILY BLOCKED THE TRUMP ADMINISTRATION FROM
DEPORTING SOLOMON’S WIFE AND
FIVE CHILDREN. THEY’VE DONE ABSOLUTELY NOTHING
WRONG. ATTORNEY ERIC LEE REPRESENTS
SOLOMON’S FAMILY SINCE BEING DETAINED BY ICE HERE IN
COLORADO. WHAT’S HAPPENED WITH HIS FAMILY? THEY FOUND THEMSELVES IN THE
MIDDLE OF THE NIGHT BEING
WHISKED. AWAY OUT OF THEIR HOME STATE TO
A DETENTION CENTER HUNDREDS OF
MILES AWAY IN TEXAS, AN ADMINISTRATION THAT’S WILLING
TO PUT A FAMILY IN THAT TYPE OF A SITUATION IS WILLING
TO DO ANYTHING. NEW VIDEO SHARED ON A PRO-HAMAS
TELEGRAM CHANNEL HAS NOW
SURFACED, APPEARING TO SHOW SOLOMON USING
THREATENING LANGUAGE TOWARDS
AMERICANS. THE VIDEO WAS RECORDED BEFORE
THE ATTACK, WHERE POLICE SAY HE USED A
MAKESHIFT FLAMETHROWER AND MOLOTOV COCKTAILS TO INJURE AT
LEAST 15 PEOPLE. I AND I SEE THIS BIG BALL OF
FLAMES THAT WAS ENGULFING PEOPLE IN THE
CHAOS OF THE ATTACK. NAOR BITTEN RUSHED TO HELP THE
VICTIMS. I FEEL EXTREMELY GRATEFUL FOR
BEING IN THE RIGHT PLACE AT THE RIGHT
TIME, AND I AM EXTREMELY SAD FOR THE JEWISH
BOULDER COMMUNITY THAT THEY HAD
TO GO THROUGH THIS. AND THIS MORNING AT LEAST 3
VICTIMS STILL REMAIN
HOSPITALIZED, RECOVERING. AS FOR SOLOMON, FOLLOWING HIS COURT DATE TODAY, HE’LL BE BACK IN COURT NEXT
FRIDAY. CRAIG, IF CONVICTED, HE FACES MORE THAN 700 YEARS FOR
THE STATE CHARGES AND LIFE IN PRISON FOR
THE FEDERAL CHARGES. AS IT STANDS RIGHT NOW, THE FBI TELLS ME. HAVE EXECUTED ADDITIONAL SEARCH
WARRANTS AS THIS INVESTIGATION
DEEPENS. GREG MORGAN CHESKY FOR US THERE
IN BOULDER. MORGAN, THANK YOU. WE TURN NOW TO ANOTHER CASE
WE’VE BEEN FOLLOWING CLOSELY THE CRIMINAL TRIAL OF
SEAN DIDDY COMBS, PROSECUTORS SET TO INTRODUCE
ANOTHER KEY WITNESS TODAY WHO SAYS SHE FACED ABUSE
AND COERCION AT THE HANDS OF COMBS. NBC’S STEPHANIE GOSK IS AT THE
COURTHOUSE HERE IN NEW YORK. STEPHANIE, GOOD MORNING. GOOD MORNING, SAVANNAH. FEDERAL PROSECUTORS ARE TRYING
TO PROVE THAT THE HIP HOP TYCOON USES
POWER AND INFLUENCE TO CONCEAL
SEX CRIMES AND VIOLENCE FOR DECADES. SO FAR THERE HAS BEEN A STRING
OF WITNESSES THAT HAVE ACCUSED
COMBS OF SHOCKING BEHAVIOR, AND TODAY PROSECUTORS SAY
ANOTHER VICTIM IS SET TO TAKE THE STAND TO
REVEAL EVEN MORE THIS MORNING, DAY 7. GETS UNDERWAY IN SEAN COMBS’ SEX
TRAFFICKING TRIAL. GRAPHIC ACCUSATIONS OF VIOLENCE
AND DRUG-FUELED SEX PARTIES HAVE DOMINATED THE
TESTIMONY, WITH THE JURY HEARING FROM
FORMER ASSISTANTS, GIRLFRIENDS, AND EVEN GRAMMY WINNING RAPPER
KID CUDI, WHO ACCUSED COMBS OF FIREBOMBING
HIS PORSCHE IN 2012. COMBS DENIED IT AND WAS NEVER
CHARGED WITH THE CRIME. ON WEDNESDAY, BRIANNA BONGOLEN, A CLOSE FRIEND OF COMBS’S EX, CASSIE VENTURA, TESTIFYING HE THREATENED TO
THROW HER OFF OF VENTURA’S 17TH
FLOOR BALCONY. I WAS SCARED TO FALL, SHE TOLD JURORS, ADDING, HE WAS YELLING AT ME. HE KEPT REPEATING, YOU KNOW WHAT THE F YOU DID, BUT SHE SAID SHE HAD NO IDEA
WHAT HE WAS TALKING ABOUT. IT FURTHERED THIS NARRATIVE THAT
THERE WAS A PATTERN OF
INTIMIDATION, OF ATTEMPTING TO SUPPRESS. BAD THINGS FROM COMING OUT, WHICH ALL COULD BE USED TO
ESTABLISH RACKETEERING ACTIVITY. BUT THE CROSS-EXAMINATION WAS
TOUGH, LED BY DEFENSE ATTORNEY NICOLE
WESTMORELAND, WHO FOCUSED ON BANGOLEN’S DRUG
USE. HER FIRST QUESTION WHO GETS TO
DECIDE IF YOU LIED? EARLIER IN THE WEEK, A FORMER COOMBS ASSISTANT USING
THE PSEUDONYM MIA ALSO SAID SHE WAS ASSAULTED BY
HIM. MIA TELLING JURORS HE WAS
RESPONSIBLE FOR YEARS OF
EMOTIONAL AND SEXUAL. ABUSE. THE DEFENSE QUESTIONING WHY IT
TOOK HER SO LONG TO COME
FORWARD, SHE ANSWERED, I WAS TERRIFIED AND BRAINWASHED. BUT PROSECUTORS AREN’T JUST
RELYING ON WITNESS TESTIMONY. THIS NOW INFAMOUS VIDEO OF COMBS
PUNCHING AND KICKING VENTURA IN
THE HALLWAY OF AN LA HOTEL HAS BEEN SHOWN TO THE
JURY ON 4 SEPARATE DAYS OF THE
TRIAL. THE DEFENSE QUESTIONING ITS
AUTHENTICITY, ARGUING IT WAS MANIPULATED TO
MAKE COMBS LOOK VIOLENT. EARLIER THIS WEEK, A FORMER SECURITY GUARD WHO
WORKED AT THE HOTEL TESTIFIED
THAT COMBS OFFERED HIM MONEY FOR THE VIDEO
THE DAY AFTER THE 2016 INCIDENT. EDDIE GARCIA SAYS HE GAVE THE
FOOTAGE TO COMBS, SIGNED A NONDISCLOSURE
AGREEMENT, AND IN EXCHANGE, COMBS GAVE HIM A BROWN PAPER BAG
FILLED WITH $100,000 IN CASH. VICTIM #2 WILL TESTIFY USING THE
PSEUDONYM JANE. PROSECUTORS SAY SHE IS GOING TO
TELL A STORY OF HOW SHE WAS COERCED INTO
THOSE DAYS-LONG DRUG-FUELED SEX PARTIES THAT COMBS CALLED
FREAK OFFS THAT HE USED MONEY AND INTIMIDATION TO
KEEP HER THERE. SHE WILL ALSO TESTIFY THAT SHE
WAS ASSAULTED BY HIM ON ONE
OCCASION, THROWN INTO A CHOKEHOLD, AND DRAGGED ACROSS THE FLOOR. SAVANNAH. ALL RIGHT, STEPHANIE, GOING TO BE A TOUGH DAY IN
COURT. THANK YOU. ALL RIGHT, TIME NOW FOR THAT FIRST. CHECK OF THE WEATHER. MR. ROKER DOING SOMETHING THAT HE’S
BEEN DOING A LOT OVER THE LAST
FEW WEEKS, TRACKING STORMS. A LOT OF STORMS COMING THROUGH
FOR DETROIT, AND WE’VE GOT 6 MILLION PEOPLE
FROM GARDEN CITY, KANSAS, ALL THE WAY DOWN TO ALPINE, TEXAS. WE WIND GUSTS OF 60 MPH, TORNADOES POSSIBLE TOMORROW. FRONTAL SYSTEM FROM MAINE TO
OKLAHOMA. WE’RE TALKING ABOUT STORMS. SOME SUPERCELLS PERHAPS ANYWHERE FROM OKLAHOMA ON INTO
TEXAS. WE’RE TALKING ABOUT DAMAGING
WINDS, TORNADOES STILL POSSIBLE. SATURDAY, THESE. STORMS MOVE ACROSS INTO THE
NORTHEAST. SOME AFTERNOON AND EVENING
STORMS FIRING UP DOWN THROUGH THE SOUTHEAST AGAIN
FROM NASHVILLE, JACKSON ON INTO CHARLOTTE, SAVANNAH AND DALLAS, ALL WITH SEVERE STORMS POSSIBLE
WIND GUSTS OF UP TO 60 MPH, HEAVIEST RAIN ALONG THE CAROLINA
COAST, BUT AS YOU GET INTO OKLAHOMA, CENTRAL OKLAHOMA, UPWARDS OF 5 INCHES OF RAIN OR
MORE, WHICH COULD LEAD TO SOME FLASH
FLOODING. WE’RE GONNA GET TO YOUR LOCAL
FORECAST COMING UP IN THE NEXT
30 SECONDS. GUYS. ALL RIGHT, THANK YOU BUDDY. THANK YOU. STILL AHEAD, MUSIC LEGEND JIMMY BUFFETT’S
$275 MILLION ESTATE AT THE
CENTER OF A GROWING LEGAL BATTLE THIS
MORNING. WHAT WE’VE LEARNED ABOUT THE
LAWSUIT NOW HITTING HIS WIFE AGAINST THEIR
ACCOUNTANT. ALSO INSIDE THE NEW TIPPING
POINT WITH MORE CUSTOMERS, MORE CUSTOMERS NOW SAYING THAT THOSE CONSTANT
REQUESTS AND ALL SORTS OF STORES HAVE GOTTEN ABSOLUTELY
OUT OF CONTROL. BUT FIRST, THIS IS TODAY ON NBC. WE’VE GOT A HEARTWARMING TODAY
EXCLUSIVE FEATURING THE BABY AT THE CENTER OF A MEDICAL
BREAKTHROUGH. LITTLE KJ JUST RELEASED IN THE
HOSPITAL. HIS FAMILY EAGER TO SHARE HIS
EXTRAORDINARY JOURNEY AFTER YOUR
LOCAL NEWS. THIS WAS THE SCENE AT MIDNIGHT
AT THE NINTENDO STORE DOWN AT
THE END OF OUR PLAZA. YEAH, CARSON ACTUALLY SHOT THIS VIDEO TRYING TO GET HIS HANDS ON THE
VERY FIRST SWITCH TOO. IT WAS ACTUALLY SOLD TO A PERSON
THAT WE FEATURED IN OUR PIECE
YESTERDAY, THIS GUY NAMED CHRISTOPHER. HE HAS BEEN SLEEPING OUTSIDE THE
STORE 4 DAYS, AND CHRISTOPHER, WE’RE SO HAPPY FOR YOU. THIS IS THE MOST ANTICIPATED
GAME CONSOLE TO BE RELEASED IN
SEVERAL YEARS, AND IF YOU WEREN’T THERE AND YOU
DIDN’T STAY UP ALL NIGHT TO GET
IT, I DON’T KNOW. APPARENTLY THEY’RE VERY SCARCE, VERY HARD TO GET YOUR HANDS ON
ONE. I WAS STILL IN THE BUBOO LINE. THAT’S RIGHT, ONE LINE AT A TIME. CAN WE JUST MAKE A COMMITMENT TO
SAY LEBOBOO EVERY SINGLE DAY? WE GOT ONE MORE DAY FRIDAY
TODAY. YOU’RE WELCOME YOU THINK
CHRISTOPHER IS GONNA ACTUALLY
PLAY, OR DO YOU THINK CHRISTOPHER’S
GONNA BE SMART AND KEEP THAT THING IN THE BOX FOR A
COUPLE? THAT WOULD BE A WISE DECISION
FOR HIM. OH REALLY? OH, YEAH. OH NO, I THINK HE’S PLAYING IT RIGHT
NOW. WE’LL SEE KEEP US POSTED. ALL RIGHT. FIRST UP IN THIS HALF HOUR, A LEGAL BATTLE THAT’S ERUPTED
OVER A MUSIC. ICON’S VAST FORTUNE. YEAH, JIMMY BUFFETT’S WIDOW HAS NOW
FILED A LAWSUIT AGAINST THE CO-TRUSTEE OF THE
LATE SINGER’S ESTATE, CLAIMING HE’S FAILED TO ACT IN
HER BEST INTERESTS. NBC’S KAYLEE HARTUNG IS HERE IN
THE STUDIO WITH THAT STORY. KAYLEIGH, GOOD MORNING. HEY, GOOD MORNING, GUYS. SO JIMMY BUFFETT’S WIFE OF
NEARLY 50 YEARS HAS FILED SUIT. SHE’S ASKING A COURT TO REMOVE
THEIR ACCOUNTANT AS THE CO-TRUSTEE OF THE MARITAL ESTATE
THAT BUFFETT LEFT BEHIND. THE SUIT ALLEGES HE FAILED TO
PERFORM THE MOST BASIC TASKS AND ALSO RAISES QUESTIONS ABOUT
WHAT’S BECOME OF BUFFETT’S
MASSIVE FORTUNE. THERE’S A BIG LEGAL DRAMA
BREWING THIS MORNING OVER THE ESTATE OF MUSIC ICON AND
ENTREPRENEUR JIMMY BUFFETT. THE LATE SINGER’S WIDOW JANE IS
SUING THE CO-TRUSTEE OF
BUFFETT’S TRUST, ALLEGING HE’S BEEN MISMANAGING
THE FORTUNE AND ACTING OPENLY
HOSTILE TOWARDS HER. WHEN BUFFETT PASSED AWAY IN
2023, HE LEFT BEHIND A MULTI-MILLION
DOLLAR EMPIRE THAT SPANNED FAR
BEYOND HIS HIT SONGS, INCLUDING THE MARGARITAVILLE
HOSPITALITY FRANCHISE THAT ATTRACTS SOME 20 MILLION
TRAVELERS A YEAR. BUFFETT SHARING THE SECRET OF
HIS FINANCIAL SUCCESS WITH TODAY
BACK IN 2018. IF YOU’RE GOING TO BE A
SUCCESSFUL PART OF IT, I THINK IT WAS ESSENTIAL TO TAKE
CARE OF YOUR OWN BUSINESS AND I KNOW THAT
OTHER PEOPLE DO IT. BUT AFTER BUFFETT’S DEATH, HIS ACCOUNTANT RICHARD MOSSINGER
BEGAN MANAGING THE 275. MILLION DOLLAR MARITAL TRUST
BUFFETT SET ASIDE FOR HIS WIFE
OF 46 YEARS, ACCORDING TO A LEGAL FILING BY
JANE BUFFETT. BUT THE FILING SAYS MOZINGER’S MANAGEMENT YIELDED
MORE QUESTIONS THAN ANSWERS, ALLEGING RATHER THAN HELPING HIS
RECENTLY WIDOWED CLIENT UNDERSTAND HER
FINANCES, MR. MOZINGER SPENT THE NEXT 16
MONTHS STONEWALLING AND MAKING
EXCUSES FOR WHY HE COULD NOT YET PROVIDE
THE REQUESTED INFORMATION. THE FILING ALSO DESCRIBES THE
SHOCKING MOMENT. JANE BUFFETT SAYS SHE FINALLY
LEARNED. THE ESTIMATED INCOME SHE WAS TO
RECEIVE LESS THAN $2 MILLION IN NET
INCOME, A REMARKABLY POOR RETURN FOR A
TRUST WITH AN ESTIMATED $275
MILLION IN ASSETS. THE FILING ALLEGING THAT THE
MAJORITY OF BUFFETT’S WIDOW’S
NET WORTH IS BEING CONTROLLED BY
SOMEONE SHE DOES NOT TRUST. MOSINGER MEANWHILE FILING HIS
OWN PETITION IN A FLORIDA STATE
COURT, CALLING FOR THE REMOVAL OF JANE
BUFFETT FROM HER ROLES AS BOTH CO-TRUSTEE AND AS A
PERSONAL REPRESENTATIVE OF HER
HUSBAND’S ESTATE. THE LEGAL BATTLES SET TO BE
HEARD IN COURT ON AUGUST 14TH WITH THE FUTURE OF THE
MARGARITAVILLE FORTUNE AT STAKE. OH WOW, OK, SO WE KNOW WHERE JANE BUFFETT
STANDS BASED ON THAT REPORTING
THERE. WHAT’S THE ARGUMENT ON THE OTHER
SIDE TO REMOVE HER FROM THIS
TRUSTED? YEAH, SO THE ACCOUNTANT SAYS THAT HE
WAS A TRUSTED FINANCIAL ADVISER FOR JIMMY
BUFFETT FOR ABOUT 30 YEARS, AND HE SAYS THAT JIMMY WANTED TO
LIMIT JANE’S CONTROL BECAUSE OF HER ABILITY TO MANAGE
AND CONTROL THOSE ASSETS. SO LOOK, THERE ARE A LOT OF REALLY STRONG
ACCUSATIONS BEING THROWN. AROUND THIS IS JUST THE
BEGINNING OF WHAT I EXPECT TO BE A LONG AND PAINFUL BATTLE
FOR HIM. ALL RIGHT, THANK YOU. KEEP US POSTED. THANK YOU. STILL AHEAD, AN EYE OPENER WHEN IT COMES TO
HEART HEALTH, REVEALING MANY ADULTS, INCLUDING YOUNG ADULTS, DON’T KNOW THEY HAVE HIGH BLOOD
PRESSURE. SO WE’RE GONNA SHOW YOU SOME
SIMPLE STEPS YOU CAN TAKE TO LEARN ABOUT AND
LOWER YOUR RISK. BUT FIRST, THE NEW FRUSTRATIONS BEING
VOICED BY CONSUMERS OVER THE
NATION’S TIPPING CULTURE. JESSE, GOOD MORNING. HEY GUYS, GOOD MORNING AT YOUR FAVORITE
COFFEE SHOP OR ANYWHERE ELSE, WHEN YOU SEE ONE OF THESE, WHAT’S GOING THROUGH YOUR MIND? WE’LL TELL YOU WHAT SOME OF THE
PEOPLE AROUND YOU MIGHT BE
THINKING STRAIGHT AHEAD, BUT FIRST, THIS IS TODAY ON NBC. THIS MORNING ON IN DEPTH TODAY, THE TIPPING CULTURE. YES, SO YOU SEE THE PROMPTS
EVERYWHERE. WE’VE TALKED ABOUT THEM QUITE A
BIT AND NOW A NEW SURVEYS REVEALING EVEN MORE AMERICANS
ARE FED UP WITH THOSE CONSTANT
TIP REQUESTS. NBC’S JESSIE KERSCH JOINS US
WITH THAT STORY. HI JESSIE. HEY GUYS, GOOD MORNING. THIS IS OF COURSE HAS BEEN A
DEBATE FOR QUITE A WHILE, BUT NOW THERE’S ADDED ECONOMIC
UNCERTAINTY OUT THERE, RIGHT? THERE’S SIMMERING TARIFFS AND
TRADE ISSUES AND AT THE SAME
TIME, MORE PEOPLE ARE SAYING THEY’RE
ANNOYED BY MOMENTS LIKE THIS. THE SUGGESTION RIGHT WHEN YOU
PAY THAT YOU LEAVE JUST A LITTLE
SOMETHING EXTRA, EVEN IN WHAT MIGHT FEEL LIKE
SOME PRETTY RANDOM PLACES. FROM A QUICK COFFEE TO YOUR
MORNING COMMUTE, PRETTY MUCH EVERY DAY COMES WITH THE SAME DEBATE. COME ON, THROW IN A BUG. UH UH, I DON’T TIP. YOU DON’T TIP. I DON’T BELIEVE IN IT. AND THIS MORNING AMERICA IS
MOVING CLOSER TO A TIPPING
POINT. WHY AM I BEING ASKED TO TIP 20%
FOR SOMEONE TO HAND ME A PIZZA? I WAS PAYING FOR GROCERIES. THEY ASKED ME IF I WANTED TO PUT
A TIP ONTO THAT. A NEW BANK RATES SURVEY FINDING
MORE THAN 40% OF AMERICANS THINK TIPPING
CULTURE IS OUT OF CONTROL, A 6 POINT JUMP FROM LAST YEAR. BANK RATES AS WOMEN. ARE MORE LIKELY TO TIP THAN MEN, WHILE GEN Z AND MILLENNIALS ARE
LESS LIKELY TO TIP THAN OLDER
GENERATIONS. THE CLASSIC RESTAURANT TIP IS AN
AUTOMATIC FOR YOU. YEAH, FOR ME IT’S 20% ALL THE TIME. BUT WHERE DO CONSUMERS DRAW THE
LINE? IN MIAMI, PEOPLE TELL US THEY’VE BEEN
ASKED FOR TIPS EVERYWHERE FROM THE DOG GROOMER TO A
CONVENIENCE STORE. YOU POURED YOURSELF THE COFFEE. YES, YOU BROUGHT IT TO THE COUNTER. YES. AND THEN WHEN YOU WENT TO PAY, SUGGESTED. YEAH, SO WHEN YOU SEE THAT, YEAH, WHAT GOES THROUGH YOUR MIND? IT’S FRUSTRATING. PERHAPS ONE OF THE MOST
INFURIATING FORMS OF TIPPING
THOSE GRATUITY SUGGESTIONS THAT POP UP WHEN YOU
PAY AT A STORE. BANK RATE SAYS STARING DOWN A
PRE-ENTER TIP SCREEN HAS A
GROWING NUMBER OF AMERICANS SAYING THEY TEND TO
TIP LESS OR NOT AT ALL. IF YOU DIDN’T THINK THERE WAS A PEER PRESSURE CONSEQUENCE, WOULD YOU BE WALKING OUT I WOULD
ABSOLUTELY DO NO TIP. AND IF IT’S. AN EASY NO TIP, BUT I WILL NO TIP. COFFEE SHOP OWNER ORLANDO
SUPERLANO SAYS A 10% SURCHARGE IS BAKED IN TO HIS
CUSTOMERS’ CHECKS. I WANT TO SAY A HIGH PERCENTAGE
OF OUR CUSTOMERS ACTUALLY SAY THEY WANT TO TIP
MORE THAN WHAT WE’RE SUGGESTING. ALL OF IT AS PRESIDENT DONALD
TRUMP PUSHES TO ELIMINATE THE FEDERAL INCOME
TAX ON TIPS. BUT IF YOU WANT TO SAVE ON
TAXES, THERE’S GOT TO BE SOMETHING IN
THE TIP JAR. OH, I’M SORRY. AND THERE’S PLENTY MORE WHERE
THAT CAME FROM. WHETHER YOU’RE LEAVING A STICK
OF GUM, A COUPLE BUCKS, YOU KNOW, KEEP IT IN MIND DEPENDING ON
WHERE YOU’RE GOING, RIGHT? AND HERE’S ANOTHER UPDATE TO
TIPPING CULTURE. THERE’S THE DEBATE ABOUT
AUTOMATIC TIPS. AND IF A RESTAURANT MAYBE
AUTOMATICALLY GIVES A GRATUITY
TO THEIR STAFF, AND YOU MAY NOT REALIZE IT, WELL, IN THE STATE OF FLORIDA COMING
UP, IT’S GOING TO BE LEGALLY
REQUIRED, BUT HERE AT GROW COFFEE RIGHT
OUTSIDE OF MIAMI AND CORAL
GABLES, FLORIDA, THEY’RE ALREADY LETTING YOU
KNOW. THAT THEY’RE GIVING 10% TO THEIR
STAFF OFF OF YOUR TAB, AND GUYS, I GOT TO SAY BEYOND THE FOOD
INDUSTRY AND THE OTHER PLACES
THAT GET DEBATED, ONE THING I WOULD THINK WOULD
GET 100% OF US TIPPING IS
GETTING A HAIRCUT. THE SALON, THE BARBERSHOP, THEY’RE HOLDING SCISSORS TO YOUR
FACE. SO I’M DEFINITELY TIPPING IN
THAT SITUATION. FAIR POINT, VERY GOOD POINT, JEFF. THAT’S, I AGREE. IT’S, IT’S, IT’S TRICKY BECAUSE AGAIN WITH
THE KIOSK THING WHEN THEY TURN
IT AROUND AND IF YOU HAVEN’T REALLY BEEN SERVED ANYTHING OR IT’S A
BLURRED LINE THEY DID ABSOLUTELY
NOTHING. MAYBE THEY JUST TURNED AROUND
AND PUT SOMETHING IN FRONT OF
YOU, MAYBE THERE WAS SOME LIGHT
LIFTING AND THEN THERE’S THE CONFUSION SOMETIMES
TO JESSE’S POINT, BECAUSE YOU SEE A RECEIPT AND
IT’S GOT A, GOT A DELIVERY FEE, YOU GOT A SERVICE CHARGE. YOU DON’T KNOW IF THE GRATUITY
IS INCLUDED. THERE’S JUST GOTTA BE, THERE SHOULD BE A SIMPLER WAY. ALSO, LIKE, YOU KNOW, I DON’T MIND. I LOOK, I’LL THROW A DOLLAR OR 2, YOU KNOW, LIKE I’M LIKE, OK, THIS, OK, LET’S DO THAT. BUT THEN IT’S LIKE 20%. I’M LIKE, WELL NOW IT’S $5 ON THIS THING
OR WHAT THAT SEEMS TOO MUCH. I DON’T KNOW. DO YOU KNOW WHO GETS TIPPED WHEN WE TAKE THOSE KIDS OUT TO
RESTAURANTS AND THEY’RE THEY’RE DEALING WITH
SCREAMING KIDS, DROPPING FOOD, CHANGING ORDERS, YES, SO. BUT IF YOU WERE BLESSED TO TIP, YOU SHOULD BE TIPPING MR. YEAH EXACTLY. THE GREAT SUE SIMMONS, WHO USED TO BE MY CO-ANCHOR AT
WNBZ SAID, YOU KNOW WHAT, YOU’RE LUCKY TO HAVE A JOB LIKE
THIS. SHARE IT. SO, UH, ANYWAY, THERE WE GO. SHOW YOU WHAT WE’VE GOT GOING ON
RIGHT NOW. ALL THAT SMOKE. WELL, THE GOOD NEWS IS SOME UPPER
LEVEL WINDS COMING OUT OF THE SOUTHWEST WILL HELP CLEAR
THINGS OUT AND SO HOPEFULLY. WE’LL SEE SOME IMPROVING AIR
QUALITY IN THE MIDWEST. THE SMOKE WILL STILL LINGER A
LITTLE BIT. NEW YORK TO MAINE THAT HEALTHY
OZONE LEVELS. UNFORTUNATELY HOT SUNNY
CONDITIONS. THAT’S GOING TO CONTINUE HERE
BECAUSE WE’VE GOT THE HOTTEST
DAY OF THE WEEK HERE IN THE
NORTHEAST IN NEW ENGLAND. BANGOR, MAINE IS GOING TO BE NEAR 90
DEGREES. BOSTON 86. NEW YORK CITY. 90. THAT’S 13 DEGREES ABOVE AVERAGE. ALTOONA, PENNSYLVANIA DOUBLE EIGHTS. WE’RE LOOKING AT TEMPERATURES
STAYING STILL WARM TOMORROW FROM GRAND RAPIDS TO
PORTLAND. TEMPERATURES GET A LITTLE MORE
MODERATE AS YOU GET INTO
CLEVELAND AND CHICAGO, BUT THE HEAT IS ON STILL FOR
BOSTON, WASHINGTON, WILMINGTON, AND PADUCAH, KENTUCKY. THAT’S WHAT’S GOING ON AROUND
THE COUNTRY. HERE’S WHAT’S HAPPENING IN YOUR
NECK OF THE WOODS. THAT’S YOUR LATEST WEATHER. WHAT TIME IS IT? IT’S PSS UNCLE AL, GUYS, SETTLE IN. IT’S TIME FOR YOUR POPSTART
SNEAK PEEK. THIS IS A BIG ONE. WE’VE BEEN TALKING ABOUT IT FOR
YEARS. LAST NIGHT, THE FIRST TRAILER DROPPED FOR
WICKED’S NEXT CHAPTER, REVEALING ALL OF OZ IS HOT ON
ALPHABET’S TRAIL AND SHARING A PEEK AT WHERE HER
FRIENDSHIP WITH GALINA STANDS. PLUS THERE’S A LITTLE TEASER FOR
THE MOVIE SOUNDTRACK. HERE YOU GO. BRING ME THE BROOM OF THE WICKED
WITCH OF THE WEST. FOR A WHILE THERE, I THOUGHT YOU CHANGED. I HAVE CHANGED IT’S TIME OF US I KNOW YOU. YOU’RE THE ONLY FRIEND I EVER
HAD BECAUSE I. AND I HAVE SO MANY FRIENDS. FIRST IMPRESSIONS. OH, LET’S GO, CAN’T COME. I MEAN, IT LOOKS AS GOOD AS THE FIRST. IT’S IN THE TRAILER, THAT’S FOR SURE. MORE MUSIC, MORE MAGIC WICKED FROM. UH, FOR GOOD, THAT IS FROM OUR SISTER COMPANY
UNIVERSAL PICTURES, HITS THEATERS NOVEMBER 21ST, BUT WE DON’T HAVE TO WAIT THAT
LONG TO HEAR FROM ALPHABA
HERSELF BECAUSE THE GREAT CYNTHIA RIVO
IS HITTING OUR CITY CONCERT
STAGE TOMORROW MORNING. THAT’S A PERFORMANCE YOU DO NOT
WANT TO MISS. OH, BECAUSE MAYBE WE’LL GET A LITTLE
SCOOP FROM CYNTHIA AS WELL. OK, BOOST IS ON THE WAY AND JENNA’S
READY WITH IT. I SURE AM. THERE’S AN ELEPHANT IN THE ROOM. WE NEED TO DISCUSS THE SOURCE OF
A WILD SCENE NOW GOING VIRAL
RIGHT AFTER THIS. PERFECT TIME FOR A BOOST. LET’S BOOST IT. OK, THIS IS A SUPER SIZED BOOST. CHECK THIS OUT. A GROCERY STORE IN THAILAND HAS
A SURPRISE SHOPPER EARLIER THIS
WEEK, AND HE CAME WITH A BIG APPETITE. OH MY GOSH. THERE’S ONE HUNGRY ELEPHANT WHO
STROLLED IN FROM A NEARBY PARK, HELPING HIMSELF TO SNACK
STRAIGHT FROM THE SHELVES. YOU SEE HIM THERE MUNCHING AWAY, AND THEN WHEN THE BIG GUY WAS FULL, HE JUST SLOWLY BACKED UP LIKE NOTHING EVEN. HAPPEN HE TOOK SOME OF THE
LEFTOVERS AT HOME IN HIS TRUNK. THAT’S A GOOD PART ABOUT THAT. HE DIDN’T EVEN TIP, YOU SEE THAT HE DOESN’T HAVE TO, BY THE WAY, WE’RE GOING TO NAME AN ELEPHANT
COMING UP IN THE 3RD HOUR. NAMING. I MEAN, CAN YOU IMAGINE BEING IN THAT
GROCERY STORE AND JUST LOOKING LITERALLY NOTHING
YOU CAN DO NEXT WEEK’S LIKE HOW I FEEL WHEN YOU KNOW WHEN
THEY SAY DON’T GO SHOPPING AT THE GROCERY STORE
WHEN YOU’RE HUNGRY. I LIKE I RELATE TO THAT. I FEEL LIKE REMEMBER. HUNGRY HIPPO, THE GAME THAT WAS HUNGRY HIPPO. THAT WAS GOOD. YEAH, HE OUGHT TO GET A JOB THERE. THEY COULD PAY HIM IN PEANUTS. OH MY GOD, I KNEW THERE WAS GONNA BE SOME
COMING UP, WE’VE GOT A SPECIAL GUEST ON
POPSTAR. TAKE A LOOK, EVERYBODY. FERRIS BUELLER’S ICONIC SWEATER VEST. THERE IT IS IN ALL TOUR. WE CAN’T FIND MICHAEL J. FOX’S GUITAR FROM THE 80S, BUT WE HAVE A SWEATER THAT WE
HAVE A VEST FOR YOU. THE PRICE IS RIGHT. IT COULD BE YOURS. WE’LL TAKE A LOOK AT MORE OF THAT
AFTER YOUR LOCAL NEWS. HEY EVERYBODY, I’M AL ROKER. WALKING BECAME A REGULAR PART OF
MY ROUTINE 5 YEARS AGO, AND SINCE THEN IT’S HELPED ME
RECOVER FROM SURGERIES, MAINTAIN A HEALTHY WEIGHT, AND MAKE MY MENTAL HEALTH A
PRIORITY. WELL, I’M HERE TO ENCOURAGE YOU TO
KEEP MOVING WITH THE ALL NEW
START TODAY APP. EVERYTHING YOU NEED FOR YOUR
WELLNESS JOURNEY RIGHT AT YOUR
FINGERTIPS, FITNESS CHALLENGES FOR ALL
LEVELS TO GET YOU MOVING, MEAL PLANNING. THAT ARE EASY AND DELICIOUS, DAILY INSPIRATION AND SO MUCH
MORE. SO LET’S GET STARTED TODAY. DOWNLOAD NOW TO LEARN MORE ABOUT
OUR NEW SUBSCRIPTION OFFER. THERE ARE MORNING PEOPLE. THERE ARE NIGHT PEOPLE, THERE ARE TODAY PEOPLE. TODAY PEOPLE ARE PART OF OUR FAMILY. THEY CARE ABOUT THEIR WORLD, THEY CARE ABOUT EACH OTHER, AND I THINK THAT THEY REALLY ARE
THE BEST PEOPLE. NOTHING BRINGS US TOGETHER LIKE
A GREAT DISH. OH, THAT’S GOOD. AND EVERY MORNING WE COME HERE
TO SAVOR EVERY MINUTE. THIS IS DELICIOUS BECAUSE WHEN
YOU’RE AT TODAY’S TABLE, THERE’S PLENTY TO GO AROUND. CHEERS. GET READY FOR TODAY WITH JENNA
AND FRIENDS. NEW FRIENDS AND THE FAMILIAR
FACES YOU KNOW AND LOVE. JOIN ME EVERY MORNING ON JENNA
AND FRIENDS. THIS IS ONE OF THE THINGS I
ALWAYS ENJOYED ABOUT SAVANNAH. SHE IS AS FUNNY AS SHE IS WARM TO SIT NEXT TO SOMEONE THAT YOU
ADMIRE AND RESPECT. I ENJOY THAT. WE’RE DEAR FRIENDS. THAT’S WHAT’S FUN ABOUT IT. IT’S 8 O’CLOCK ON TODAY. COMING UP, BREAKING OVERNIGHT, PRESIDENT TRUMP REINSTATING AND
EXPANDING THAT CONTROVERSIAL POLICY FROM HIS
FIRST TERM, BANNING OR RESTRICTING PEOPLE
FROM NEARLY 20 COUNTRIES FROM
COMING TO AMERICA. WE WILL NOT ALLOW PEOPLE TO
ENTER OUR COUNTRY WHO WISH TO DO US HARM. ALSO, THE NEW INVESTIGATION JUST. LAUNCHED BY THE WHITE HOUSE INTO
PRESIDENT BIDEN’S FINAL MONTHS
IN OFFICE, THE VERY LATEST LIVE FROM
WASHINGTON. THEN HEART HEALTH. A NEW STUDY REVEALING MANY
ADULTS ARE COMPLETELY UNAWARE THAT THEY EVEN HAVE HIGH
BLOOD PRESSURE. JUST AHEAD, THE SIMPLE STEPS YOU CAN TAKE TO
LEARN MORE AND LOWER YOUR RISK. THEN TODAY EXCLUSIVE AFTER
NEARLY A YEAR IN THE HOSPITAL, BABY KJ, THE WORLD’S FIRST SUCCESSFUL
GENE EDITING PATIENT, FINALLY HOME. HE NEVER FELT THE SUN ON HIS SKIN OR THE WIND
LIKE THINGS THAT YOU DON’T THINK
ABOUT. HIS PARENTS NOW SHARING THEIR
STORY. CAN’T WAIT TO SEE WHAT HE’S INTERESTED IN, YOU KNOW, HIS FIRST DAY OF SCHOOL AND
IMAGINING ALL THOSE THINGS. OUR EXCLUSIVE CONVERSATION AND
THE HOPE THAT KJ IS NOW GIVING
OTHER FAMILIES. ALL THAT PLUS DRACO MALFOY
MAKING A MAJOR MOVE. SCARED POTTER. NEW ACTS ADDED TO THE PLAZA. DOESN’T KILL YOU MAKES. AND TALK ABOUT A RALLY. NOVAK DJOKOVIC PLAYING THE VERY
LONG GAME AT THE FRENCH OPEN
TODAY, THURSDAY, JUNE 5TH, 2025. IT’S KENTUCKY. IN COLOMBIA’S SYLVANIA. CELEBRATING OUR FORTY-FIFTH
ANNIVERSARY. IT’S GABRIELLE. HERE ON OUR SENIOR TRIP FROM
PANAMA STATE BEACH, FLORIDA. DAMN WE LOVE IT. WE LOVE IT OVER HERE FOR YOUR
THURSDAY ENERGY. WELCOME BACK TO TODAY. WE SO APPRECIATE YOU STARTING
YOUR THURSDAY WITH US. WE LOVE WHEN WHEN FOLKS SHOW UP
ON THE PLAZA REALLY EXCITED, ESPECIALLY WHEN THEY START
JUMPING UP AND DOWN. THERE’S BEEN A LOT OF JUMPING UP
AND DOWN LATELY. AND MY FAVORITE THING IS THE
COLUMBIA, SOUTH CAROLINA PEOPLE CAME, YOU’RE LIKE, I THINK I KNOW THAT. YOU KNOW, THE PRIDE OF COLUMBIA, SOUTH CAROLINA.FAMILIAR, YEAH, MAYBE YOU’RE RELATED. WE’LL GET OUTSIDE IN JUST A
MOMENT. THERE IS A LOT GOING ON THIS. SO LET’S GET RIGHT TO YOUR NEWS
AT 8. WE’RE GONNA START WITH THAT
BREAKING NEWS OUT OF WASHINGTON
OVERNIGHT. PRESIDENT TRUMP SIGNING A
SWEEPING NEW TRAVEL BAN FULLY BARRING CITIZENS OF 12
COUNTRIES FROM COMING TO THE
UNITED STATES, PARTIALLY BANNING A GROUP OF
OTHER FOLKS AS WELL. THERE’S ALSO THIS NEW
INVESTIGATION THAT’S BEING
LAUNCHED BY THE WHITE HOUSE INTO PRESIDENT
BIDEN’S FINAL MONTHS IN OFFICE. OUR CHIEF WHITE HOUSE
CORRESPONDENT PETER ALEXANDER
FOLLOWING ALL OF IT. PETER, GOOD MORNING. CRAIG, GOOD MORNING. FOR DAYS, THE CONVERSATION HERE IN
WASHINGTON HAS REALLY BEEN
FOCUSED ON THE PRESIDENT’S SIGNATURE BUDGET BILL AND ELON
MUSK’S NEW CAMPAIGN TO KILL THAT
BILL. PRESIDENT TRUMP PUBLICLY IGNORING THAT ISSUE AND
NOW CHANGING THE TOPIC, ANNOUNCING THIS NEW TRAVEL BAN
THAT BARS PEOPLE FROM A DOZEN
COUNTRIES, PRIMARILY IN AFRICA. MIDDLE EAST FROM ENTERING THE US
RESTRICTS PEOPLE FROM SEVEN
OTHER COUNTRIES. THE PRESIDENT IS CITING NATIONAL
SECURITY THREATS, INCLUDING THIS WEEK’S TERROR
ATTACK IN BOULDER, COLORADO, THOUGH NOTABLY EGYPT, WHERE THE COLORADO SUSPECT IS
FROM, IS NOT ON THE LIST. PRESIDENT TRUMP ALSO ORDERING A
WIDE RANGING INVESTIGATION INTO
FORMER PRESIDENT BIDEN AND HIS AIDES IN HIS
LATEST ATTACK ON POLITICAL
RIVALS. THE PRESIDENT IS ACCUSING THE
AIDES OF USING THE AUTOEN TO SIGN BILLS AND TO
ASSERT PRESIDENTIAL POWER, ARGUING THAT MANY OF BIDEN’S
ACTIONS SHOULD BE DEEMED
INVALID. TO BE CLEAR, PRESIDENT TRUMP HAS ACKNOWLEDGED
USING THE AUTOEN HIMSELF. HE’S PRESENTED NO EVIDENCE THAT
BIDEN WAS UNAWARE OF ANY ACTIONS
TAKEN IN HIS NAME. BIDEN, WHO OF COURSE IS CURRENTLY FIGHTING CANCER, RESPONDED OVERNIGHT, MAKING. OR THAT HE MADE THE DECISIONS
THROUGHOUT HIS PRESIDENCY AND THAT ANY
SUGGESTION OTHERWISE, HE SAYS, IS QUOTE RIDICULOUS AND FALSE. CRAIG, OUR CHIEF WHITE HOUSE
CORRESPONDENT PETER ALEXANDER, PETER, THANK YOU. FEDERAL AUTHORITIES MADE A NEW
ARREST THIS WEEK IN CONNECTION WITH THAT FERTILITY
CLINIC BOMBING IN PALM SPRINGS. 32 YEAR OLD DANIEL PARK IS
ACCUSED OF PROVIDING LARGE AMOUNTS OF CHEMICALS USED
IN THE CAR BOMB. THE WASHINGTON STATE MAN WAS
ARRESTED IN POLAND, THEN SENT BACK TO THE US. GUY BARTKIS, THE PRIMARY SUSPECT IN THAT MAY
17TH BOMBING, WAS KILLED IN THE ATTACK. ALSO THIS MORNING, NEWLY RELEASED VIDEO SHOWS THE
EXPLOSION. FROM INSIDE THE CLINIC, THE BOMB LEFT A DEBRIS FIELD
THAT STRETCHED MORE THAN 200
YARDS. THANKFULLY NO ONE WHO WORKED AT
THAT CENTER WAS HURT. NEARLY 200 MILLION AMERICANS
HAVE HIGH BLOOD PRESSURE, BUT NEW RESEARCH SUGGESTS ABOUT 1 IN
6 US ADULTS WITH HYPERTENSION. DON’T EVEN KNOW THEY HAVE IT. DOCTOR NATALIE AZ ARE HERE TO
HELP US UNDERSTAND WHY SO MANY PEOPLE ARE MISSING
THE WARNING SIGNS, WHAT WE CAN DO ABOUT IT IF WE DO
HAVE HIGH BLOOD PRESSURE. SO FIRST OF ALL, DOCTOR NAT, WHAT ARE THE FINDINGS OF OF THE
NEW STUDIES AND WHY DOES IT SEEM THAT SO
MANY PEOPLE ARE WALKING AROUND WITH HIGH BLOOD PRESSURE
AND DON’T EVEN KNOW IT? OH, THAT’S RIGHT. SO THIS WAS AN INTERESTING ONE. THIS WAS, THIS STUDY WAS LOOKING AT
CHANGES IN AWARENESS OF HIGH BLOOD PRESSURE OVER A 10
YEAR PERIOD AND AS YOU SAID, THE TOP LINE IS THAT. OVER ALL AGE GROUPS AND THEY
STUDIED PEOPLE FROM THE AGES OF 20 AND UP FROM ACROSS ALL AGES 1 IN 6
PEOPLE WERE UNAWARE THAT THEY
HAD HIGH BLOOD PRESSURE, BUT THERE WERE TWO DATA POINTS
THAT I THOUGHT WERE PARTICULARLY
INTERESTING, AND THAT IS THAT PEOPLE WHO WERE BETWEEN THE AGES OF 20 TO 44, SO UNDER THE AGE OF 45, THAT NUMBER INCREASED TO 1 IN 3
WERE UNAWARE AND THE PERCENTAGE OF WOMEN WHO
WERE UNAWARE ROSE. IT SHOULD BE NOTED THAT THE
PERCENTAGE OF MEN WHO WERE
UNAWARE DID NOT CHANGE, BUT MEN AS A WHOLE WERE MORE
UNAWARE THAN WOMEN WERE. SO I MEAN, FIRST OF ALL, WHAT ARE THE SYMPTOMS? HOW MIGHT YOU KNOW THAT YOU HAVE
HIGH BLOOD PRESSURE SHORT OF
GOING TO GET IT TESTED, ESPECIALLY WHEN I THINK A LOT OF
FOLKS THINK THIS IS AN OLDER
PERSON’S ISSUE EXACTLY. AND THAT’S THE THING. SO THE QUESTION IS WHY ALL OF
THIS UNAWARENESS, AND I THINK THAT THE PANDEMIC
HAD A LOT TO DO WITH IT IN
GENERAL THAT. IMPACTED PREVENTIVE SCREENINGS. I THINK THAT PEOPLE DO GENERALLY
THINK OF IT AS AN OLDER PERSON’S
DISEASE AND IF YOU HAVE MILD TO MODERATE
HIGH BLOOD PRESSURE, YOU MAY NOT HAVE ANY SYMPTOMS. IT’S ONLY WHEN THE BLOOD
PRESSURE GETS HIGHER THAT YOU
MAY START TO HAVE DIZZINESS, HEADACHE, OTHER SYMPTOMS THAT WILL
ACTUALLY BUT IT’S RISKY TO HAVE
IT. IT’S VERY RISKY TO HAVE IT, OF COURSE. IT INCREASES THE RISK OF HEART
ATTACK AND STROKE DOWN THE LINE. SO IT’S, IT’S DEFINITELY VERY EYE
OPENING, UM. THAT THAT SO MANY PEOPLE ARE
WALKING AROUND UNAWARE AND BY THE WAY PEOPLE WERE ALSO UNAWARE
OF DIABETES AND HIGH
CHOLESTEROL, BUT THERE WAS THIS CHANGE IN
AWARENESS THAT IS WAS REALLY HIGHLIGHTED FROM
THIS PARTICULAR STUDY. THIS MAY SEEM LIKE A A SILLY
QUESTION, BUT IT WOULDN’T IT SEEM AS IF IF
YOU’RE GOING TO THE DOCTOR ON A REGULAR BASIS
GETTING YOUR ANNUAL CHECKUP, YOU FIND OUT ABOUT ALL OF THESE
THINGS, AND THAT IS EXACTLY RIGHT. AND SO YOU KNOW THE TAKE HOME
MESSAGE HERE IS THAT YOU NEED TO BE GETTING YOUR
BLOOD PRESSURE SCREENED AND YOU. CAN DO THAT WITH A YEARLY VISIT
TO THE DOCTOR AND OF COURSE WE JUST HAVE TO REINFORCE THAT HIGH
BLOOD PRESSURE IS OF COURSE VERY
TREATABLE, LOW SALT DIET, EXERCISE, TAKING YOUR MEDICATIONS AS
PRESCRIBED, MONITORING YOUR BLOOD PRESSURE
AT HOME IS KEY HERE. DOCTOR, THANK YOU. THANK YOU SO MUCH. AND BY THE WAY, YOU CAN LEARN WHICH FOODS CAN
HELP LOWER YOUR BLOOD PRESSURE NATURALLY BY
GOING TO OUR WEBSITE
JUSTTODAY.COM. ALL RIGHT, WE GOT TO SHOW YOU THIS FROM THE
TENNIS WORLD. NOVAK DJOKOVIC HEAD TO THE
SEMIFINALS OF THE FRENCH OPEN. BUT THIS IS AN INCREDIBLE RALLY. IT’S GOING VIRAL. DJOKOVIC AND ALEXANDER ZVEREV
EXCHANGED A TOTAL OF 41 SHOTS. ON THIS POINT ALONE, YOU GOT TO WATCH THIS WHOLE
THING. IF YOU GET IN ALL THE RALLY
LASTED 1 MINUTE SO LONG WE ACTUALLY DON’T HAVE TIME
TO SHOW THIS WHOLE THING BECAUSE WE DO HAVE TO TAKE A
COMMERCIAL BREAK AT SOME POINT. IT’S ONLY A 4 HOUR SHOW, BUT LISTEN, DJOKOVIC WILL GET TO CUT TO THE
SPOILER. HE ENDS UP WINNING THE POINT. IT’S INCREDIBLE THAT HE WINS THE
MATCH IN 4 SETS. YEAH, HE MOVES ON TO TAKE ON THE #1
SEED JANIKINNER. ROLAND GARROS AND HE’S ONE OF
THE OLDER PLAYERS OUT THERE ON THE CORNER NOW
THESE DAYS TOO. I MEAN, HE’S LEGENDARY, HIS INCREDIBLE FITNESS, AND IT SHOWED RIGHT THERE. I MEAN ZVEREV IS A LOT YOUNGER
THAN HIM. WATCHING THAT REMINDED ME OF A
SAVANNAH GUTHRIE MIKE FELDMAN
RALLY ON THE COURT. OH YEAH, I KNOW THOSE LAST 1.2 SECONDS. THAT’S COMING UP ON THIS
THURSDAY MORNING, INCLUDING, OF COURSE, POPSTART. WHAT’S THE LONGEST RALLY WE KNOW
LIKE IN A MAJOR, LIKE, YOU KNOW, THAT’S A VERY GOOD QUESTION. IS IT MUCH LONGER THAN THAT? I MEAN, IS IT, I MEAN, IT’S GOT TO BE UP THERE, BUT I DON’T KNOW. CAN YOU GET THE POPSTART TEAM
INVESTIGATING? I’M GONNA LOOK INTO THAT. THAT’S WHAT AI IS FOR, GUYS. WE GOT A BUSY ONE TODAY, INCLUDING AN EXCLUSIVE SNEAK
PEEK FOR J LO’S NEW MOVIE. AND IF THAT’S NOT ENOUGH, MASSIVE NEWS ABOUT OUR SUMMER
CONCERT SERIES ON THE WAY. OK, THE LONGEST RALLY, 54. SHOTS. WE HAVE BETTER THAN AI. WE HAVE THE CONTROL ROOM IN THE
ROOM GUYS, BUT FIRST A TODAY EXCLUSIVE THIS
MORNING, WE’RE GOING TO SHINE A LIGHT ON
THIS ADORABLE BABY SAVED BY A FIRST OF ITS KIND, GENE EDITING TREATMENT. LAURA JARRETT GOT TO MEET KJ AND
HIS FAMILY. THEY’RE SO HAPPY TO FINALLY HAVE HIM HOME. THEY’RE GONNA SHARE THIS
REMARKABLE STORY, SCIENTIFIC FEAT RIGHT AFTER THIS. A STORY THAT’S OFFERING
TREMENDOUS HOPE TO A LOT OF
FAMILIES. IT’S REALLY A MIRACLE. LITTLE KJ, BORN WITH A VERY RARE AND
DANGEROUS CONDITION, SPENT NEARLY THE ENTIRE FIRST
YEAR OF HIS LIFE IN THE
HOSPITAL. BUT NOW HE IS FINALLY HOME AFTER BECOMING THE FIRST PERSON
IN THE WORLD TO RECEIVE PERSONALIZED
GENE THERAPY TREATMENT.