Watch TODAY Show favorites, celebrity interviews, show exclusives, food, recipes, lifestyle tips and more on TODAY All Day, a streaming network from TODAY.
» Subscribe to TODAY: http://on.today.com/SubscribeToTODAY
» Watch the latest from TODAY: http://bit.ly/LatestTODAY
About: TODAY brings you the latest headlines and expert tips on money, health and parenting. We wake up every morning to give you and your family all you need to start your day. If it matters to you, it matters to us. We are in the people business. Subscribe to our channel for exclusive TODAY archival footage & our original web series.
Connect with TODAY Online!
Visit TODAY’s Website: http://on.today.com/ReadTODAY
Find TODAY on Facebook: http://on.today.com/LikeTODAY
Follow TODAY on Twitter: http://on.today.com/FollowTODAY
Follow TODAY on Instagram: http://on.today.com/InstaTODAY
#TODAY #TODAYAllDay #Entertainment
VEGETABLE CASSEROLE. BRINGS BACK SOME CHILDHOOD
MEMORIES FOR OUR GUEST CHEF,
CHEF DANIEL, HE OWNS SEVERAL AWARD WINNING
RESTAURANTS AROUND THE WORLD AND HE’S JOINED US THIS
MORNING. SHOW US HOW TO MAKE THIS
BEAUTIFUL DISH CHEF. IT’S ALWAYS
A PLEASURE TO HAVE YOU. SO LET’S LET’S START WITH A
SPECIAL PLACE THAT IT HAS IN,
IN, IN YOUR HEART. WHAT’S THE STORY THERE? THANK
YOU. WELL, THIS IS THE KIND OF
DISH I COOK EVERY SUMMER IN MY PARENTS’ HOME IN LYON
BECAUSE ALL THOSE VEGETABLES
COME FROM THE GARDEN. THEY ARE IN FULL BLOOM AND WE ALWAYS MAKE THIS AND
SOMETIMES I COOK IT IN HUGE PANS FOR AT LEAST 30 PEOPLE AROUND
THE TABLE. AND YOU CAN ALSO COOK IT FOR
JUST A SMALL GATHERING SCALABLE
TOTALLY. AND NORMALLY IT’S CALLED A BALDI OR A CHIAN OF VEGETABLE. SO HERE YOU
HAVE SOME RED PAPER AND SOME
ONION. SO THERE IS ALWAYS A BASE HERE. BE CAREFUL. I NEVER USED THAT KNIFE HERE
BEFORE. SO, YOU KNOW, NBC KNIFE IS GOOD AND, AND SO I AM SLICING THE
VEGETABLE AND YOU DON’T HAVE TO
BE TOO FANCY. I’M PUTTING PAPER, I’M
PUTTING ONION THAT HAS BEEN
SLICED AND THIS IS THE BASE WITH SOME
GARLIC. SOME, A LITTLE BIT OF UM, YOU
CAN PUT PEPPER FLAKES, YOU CAN
PUT JALAPENO PEPPER, YOU CAN USE A LITTLE BIT OF SALT, WHATEVER PEPPERS YOU HAVE.
YES, ABSOLUTELY. YOU PUT A LITTLE BIT OF ROSEMARY
INSIDE. YOU PUT A LITTLE BIT OF THYME, THE PAPER IS HOT. SO YOU LET IT SWEAT UNTIL IT’S
TENDER AND NOT COLOR A LITTLE
BIT. AND NOW YOU’RE GOING TO DO A LITTLE AND THEN YOU SLICE ME SOME
VEGETABLE. WHAT ABOUT THE BASIL? YOU CAN PUT SOME BASIL AS WELL.
WHY DON’T YOU PUT SOME, COUPLE
OF LISTS OF BASIL? SO THIS IS THE BASE ONION PAPER,
BASIL, HERBS, GARLIC AND THEN ALL THE VEGETABLES. SO NORMALLY YOU COULD TAKE YOUR
TIME AND MAKE THIS DISH VERY
FANCY. THEY MAY HAVE A PICTURE TO SHOW OF A CHIAN OF VEGETABLES WHERE IT’S
LAYERED COLOR BY COLOR VEGETABLE
BY VEGETABLE. THE DIFFERENCE OF THIS WITH THE
RATATOUILLE IS THAT THIS, WE DON’T ROAST THE
VEGETABLE. WE BAKE THEM OVER THE ONION THAT
HAS BEEN SWEATED LIKE THIS. SO I AM PUTTING OLIVE OIL, I HAVE EGGPLANT, I HAVE YELLOW
SQUASH. I HAVE TOMATO, I HAVE
ZUCCHINI, WHATEVER YOU HAVE IN YOUR SALT
PEPPER. OF COURSE, THIS AND THEN WE CAN PUT A LITTLE BIT
MORE BASIL LEAVE INSIDE AND ACTUALLY I JUST TOSS IT LIKE
THIS. THAT’S THE QUICK VERSION. IF YOU HAVE TIME AND YOU WANT TO
PLAY WITH THE FAMILY AND ALL
THAT, THEN YOU CAN MAKE IT VOILA, YOU PUT IT ALL ON TOP LIKE THIS AND THEN YOU BAKE IT IN THE OVEN
AT 353 75 UNTIL IT REALLY BAKE
DOWN AND IT EVAPORATE AND VOILA. THIS IS THE CASSEROLE OF
PROVENCAL VEGETABLE AND THIS IS
THE PERFECT SIDE DISH TO USE UP ALL THOSE VEGETABLES AND THIS IS TOTALLY VEGETARIAN AND YOU CAN USE IT WITH A
ROASTED OF LAMB. YOU CAN USE IT WITH A
ROAST CHICKEN. YOU CAN USE IT
WITH EGGS ON BRUNCH. AND IT’S A QUICK VERSION. I DON’T
KNOW. THEY TOLD ME, DANIELLE, YOU WILL NOT BE ABLE TO SPEND AN HOUR MAKING ALL THESE VEGETABLES
BEAUTIFULLY LAID DOWN. SO, WHAT DO YOU HAVE ANY QUICK
VERSION? AND I SAID YES, I’LL
MAKE ONE AND THAT’S JUST TOSS YOUR
VEGETABLES. OH, WELL, YEAH, THAT’S THE COOK ONE. AND THERE IS THE OTHER ONE WHICH
IS THE, THE RAW ONE BEFORE I PUT
IT IN THE OVEN. AND THAT UH IS LIKE BEAUTIFUL.
IT’S IN A WAY, IT’S VERY
ARTISTIC. IT’S VERY SOULFUL. IT’S VERY PROVENCE. IT’S VERY
SUMMER COOK FOR IT BECAUSE THE
VEGETABLES HAVE STILL A BITE TO
THEM AND, AND A LOT OF FLAVOR. UM, YOU COULD COOK THAT FOR ABOUT AN
HOUR. I WOULD SAY 45 MINUTES TO
AN HOUR. IF YOU LIKE YOUR VEGETABLE A
LITTLE FIRMER, YOU COOK IT FOR
45 40 40 TO 45 MINUTES, BUT AN HOUR, AN HOUR AND A HALF.
AND WHAT’S DELICIOUS IS YOU DON’T EAT EVERYTHING THE NEXT
DAY YOU REHEAT IT AND IT DIFFERENT FLAVOR IN AN OMELET OR
SOMETHING. THANK YOU. THANK YOU SO MUCH. THANK YOU. BY THE WAY FOR THIS RECIPE. IT’S TODAY.COM/IT IS SUPERFOOD FRIDAY AND TODAY
NUTRITIONIST JOY BAUER IS TURNING TWO FAMILY FAVORITES
INTO CASSEROLES. GOOD MORNING TO YOU, JOY. HEY, GUYS, WE ARE CASSEROLE RIGHT INTO THE WEEKEND WITH TWO
SCRUMPTIOUS RECIPES. AND THE FIRST IS A VEGGIE PACKED
CHEESY PIZZA CASSEROLE. CAN I
JUST TELL YOU HOW MUCH? I LOVE MY JOB. I LOVE MY JOB. OK. SO WHAT WE’RE STARTING WITH
IS A CAULIFLOWER CRUST. SO, HERE I HAVE FOUR HEAPING CUPS OF
CAULIFLOWER FLORETS THAT I MICROWAVED AND THEN
YOU’RE JUST GONNA WANT MUSH THEM WITH A FORK AND TAKE
OUT ALL OF THE WATER, THEN PUTTING IN SOME EGGS, SOME
MOZZARELLA CHEESE. WHAT’S GOT A
LITTLE BIT STUCK HERE? A LITTLE BIT OF PARMESAN. AND BECAUSE I WANT TO BRING ALL
THOSE PIZZA PIE FLAVORS TO THE
TABLE. THIS IS ITALIAN SEASONING AND A
LITTLE BIT OF GARLIC, SALT AND
PEPPER. SO THIS IS GONNA ALL GET STIRRED
UP AND I’M GONNA SHOW YOU WHAT
IT LOOKS LIKE BECAUSE I PUSH IT INTO THE
BOTTOM OF A CASSEROLE DISH AND LET ME SHOW YOU HOW IT
COOKS. IT’S A CRUST. THIS IS A
REAL CRUST. AND AT THE SAME TIME THAT THIS
IS COOKING, WE ARE GOING TO HAVE AN
ANTIOXIDANT LOVE FEST BECAUSE I ROASTED ALL THESE VEGETABLES
AGAIN. AT THE VERY SAME TIME, WE’RE GOING TO LAYER IT. LOOK AT THIS AND COULD DO ANY VEGETABLES THAT YOU
WANT. AND HONESTLY, YOU COULD ALSO OPEN UP YOUR
FRIDGE AND YOU COULD THROW IN WHATEVER YOU HAVE LEFT OVER
FROM THE NIGHT BOOK. THIS IS REALLY GOOD JOY. AND I
THINK WITH ALL THESE VEGGIES.
IT’S LIKE YOU WOULDN’T EVEN KNOW IT FEELS
NAUGHTY, BUT IT’S YUMMY. NO, I
FEEL LIKE IT’S LIKE GETTING RIPPED RIGHT NOW. JUST
EATING THIS DRINK. YOU ARE. IT’S AN ANTIOXIDANT LOVE FEST. I TELL YOU. SO, HERE I HAVE UM TOMATO SAUCE GOES OVER THE TOP.
WHATEVER MARINARA SAUCE IS YOUR
FAVORITE. OF COURSE, WE’RE GOING TO LAYER
ON SOME MORE GOOEY MOZZARELLA CHEESE OR YOU
COULD BLANKET IT WITH SLICES OF MOZZARELLA AND THEN YOU GET
THOSE PUDDLES OF CHEESY BLISS AND A LITTLE BIT MORE ITALIAN
SEASONING. AND THEN I LIKE TO FAKE OUT
PEPPERONI SLICES. SO LOOK WHAT
I’VE DONE HERE. I JUST SLICE SOME TOMATOES. YOU PUT THEM RIGHT IN THE OVEN
AND IT JUST, JUST UNTIL THE
CHEESE MELTS. SO I WOULD SAY THAT THIS IS
PROBABLY ABOUT 15 MINUTES. I’M GOING TO SHOW YOU WHAT THIS
LOOKS LIKE AND JOY. I WANT TO
ALSO GET TO THE TACO. WE’RE ALREADY PICKING OUT ON OUR
CASSEROLE. TELL US ABOUT, OH, THERE IT IS. WE’RE GOING TO EAT THAT WHILE
YOU TELL US ABOUT THE TACO. OK? SO THIS IS A TEX-MEX DREAM.
I’M GONNA GRAB OVER HERE ON THE SKILLET. I HAVE SOME SAUTEED LEAN GROUND TURKEY MEAT. I’M GONNA BRING OVER ALL MY
FIXINGS AND ALL YOU’RE GONNA DO AFTER THE TURKEY
MEAT IS COOKED. I PUT IN A RINSED CAN OF BLACK
BEANS OF SOME CORN. I HAVE TWO CUPS OF JARRED SALSA. YOU KNOW WHAT I SAY, YOU ARE THE
SAUCE OF YOUR, YOU ARE THE BOSS
OF YOUR SAUCE. SO IT COULD BE MILD OR SPICY AND A TACO SEASONING PACKET. OH
MY GOSH. WE CAN DO THIS. YOU STIR THIS UP AND YOU’RE GOING TO, THEN LET ME
SHOW YOU HOW EASY THIS IS. YOU
CAN DO THIS TONIGHT. I HAVE A CASSEROLE. I LAYERED
SOME WHOLE GRAIN TORTILLAS RIGHT
ON THE BOTTOM. YOU PUT YOUR MEAT ON TOP, THEN YOU’RE GOING TO ADD SOME
CHEESE. I’M GOING TO GET TO THE
FINISHED ONE. YOU ADD SOME CHEESE, YOU PUT ANOTHER LAYER ON ON TOP
OF THE TORTILLAS AND THEN
ANYTHING YOU WANT, I’M GOING TO SHOW YOU THIS TACO
BAR AND YOU CAN SET UP A TACO BAR.
LOOK WHAT I HAVE HERE. SHREDDED
LETTUCE. I HAVE UM TOMATOES, SCALLIONS,
JALAPENOS, GUAC SOUR CREAM. EVERYBODY, RIGHT? YOU COULD MAKE YOUR OWN PERSONALIZED TACO REALLY QUICKLY. JOY. HOW LONG DO
YOU MAKE IT FOR? I MEAN, MAYBE 1015 MINUTES
BECAUSE ALL YOU WANT TO DO THAT, THE MEAT IS ALREADY COOKED,
RIGHT? SO ALL YOU WANT TO DO IS MELT
THE CHEESE AND YOU WANT TO SLIGHTLY GET THOSE
TORTILLAS A LITTLE BIT BROWN. IT IS SENSATIONAL. SO GOOD. HOME
RUN JOY. THANK YOU. HAPPY WEEKEND, EVERYONE. YOU TOO. HEAD TO TODAY.COM/FOOD. JOCELYN DELK ADAMS, FOUNDER OF
GRAND BABY CAKES. ALSO THE AUTHOR OF EVERYDAY
GRAND WHICH OH, BY THE WAY, IS AVAILABLE FOR PREORDER AS WE
SPEAK. JOCELYN IS HERE. TO SHARE HER
SPIN ON A CLASSIC AND EASY
WEEKNIGHT DISH, THE CASSEROLE AND YOU’RE GONNA
HELP ME. I AM, I AM GOING TO HELP THIS MORNING.
SO TORTILLA CHIP CASSEROLE COULD
NOT BE EASIER. YOU CAN GET THE KIDS INVOLVED. YOU CAN EVEN DO THIS. OK?
BECAUSE I KNOW YOU CAN BE, I KNOW YOU CAN BE COOKING
CHALLENGE. SO WE’RE GONNA GET
THIS TOGETHER. SO TO START, I’M GONNA SHOW YOU
HOW WE’RE GONNA DICE UP THESE
LIKE BELL PEPPER, RIGHT? YOU’RE GONNA GET THESE STRIPS
JUST KINDA GET THEM TOGETHER
REALLY EASILY AND THEN JUST GO DOWN TO CREATE
LIKE THESE SMALL LITTLE DICES, RIGHT? REALLY EASY. JUST GATHER ALL
THAT AND THAT’S ALL YOU CAN DO THAT. YEAH, YOU CAN DO THAT. YOU CAN
DO THAT. SEE YOU’RE WINNING
ALREADY. SO WE’RE GONNA START ON OUR MEAT
MIXTURE. I’VE GOT SOME GROUND BEEF HERE, GONNA ADD THIS
TO SOME OLIVE OIL, THAT NICE SIZZLE. AND I ASSUME
YOU COULD EASILY SWAP THAT OUT
WITH TURKEY OR YOU CAN EVEN GROUND CHICKEN, WHATEVER YOU GOT IS FINE. AND
THEN I AM GONNA ADD IN OUR BELL
PEPPER HERE. AND THEN CAN YOU ADD IN THAT
DICED ONION AND SOME GARLIC FOR
ME? SO THAT’S IT. SO, YEAH, YOU GOT TO START
COOKING THIS DOWN. YOU’RE GONNA
BROWN IT. HOW MUCH GARLIC IS IT? I MEAN, HEY, I LOVE GARLIC. ADD IT IN. ALL RIGHT. ADD AS MUCH YOU WANT IN THERE AND THEN THIS
IS WHEN WE GET INTO THE FLAVORS LIKE WE’RE
GONNA ADD IN TWO SALSAS. SO IF YOU HAVE TACO TUESDAY
TONIGHT, OF COURSE, YOU SHOULD HAVE SOME LEFTOVER
SALSAS ADD IN THE RED AND THE
GREEN. THAT’S GONNA GIVE US AMPLE
FLAVOR HERE. YEAH, YOU GOT YOUR CHUNKY FOR THAT TEXTURE AND SERIOUS OUT THERE. I PLAY AROUND WITH SALSA. RIGHT. WE’RE GONNA ADD IN THIS SALSA
AND THEN WE’RE GONNA ADD IN SOME
TACO SEASONING. JUST STORE, BOUGHT A STORE, BOUGHT, GET IT IN THE LITTLE PACKET AND
JUST TOSS IT ALL TOGETHER WITH
SOME CHICKEN STYLE. WHAT’S THE WORD? IT’S VERY GOOD. OH MY GOSH. SO YOU’RE GONNA COOK
THIS TOGETHER. THIS IS OUR SWAP. HELLO? THE MAGIC OF TV. YEAH.
LOOKS REALLY GOOD. YOU’RE GONNA LET THAT KIND OF
THICKEN UP INTO THIS AND THEN WE’RE GONNA START
ADDING IN OUR ADDITIONAL
TEXTURE. WE’VE GOT THE CREAM OF MUSHROOM. IT IS. I KNOW IT MAKES, IT’S SO CREAMY. YOU THROW IT INTO EVERYTHING,
YOU THROW IT INTO EVERYTHING AT MY
HOME, EVERYTHING, THROW IT INTO EVERYTHING. IT
MAKES EVERYTHING SO MUCH BETTER. WHY DO YOU LIKE IT SO MUCH? IT’S SO CREAMY. IT ADDS SO MUCH
RICHNESS ALONG WITH LIKE THE
SOUR CREAM IN THIS. IT REALLY MAKES THAT TEXTURE SO
GREAT. YEAH. AND I LOVE ANYTHING WITH
MUSHROOM TOO. WE’RE GONNA ADD IN
SOME BLACK BEANS TOO. GRAB THAT, ADD THAT IN AND OF
COURSE THE SOUR CREAM I WAS
TALKING ABOUT THROW THAT IN TOO FOR THAT EXTRA
RICHNESS AND THAT TANG AND THEN WE’RE GONNA ADD IN
SOME CHEESE. YEAH. GET THAT IN THERE AND WE’RE GONNA STIR THAT
TOGETHER AND THEN THIS IS WHEN YOU GET
THE KIDS INVOLVED OR YOU CAN GET RID OF LIKE YOUR
MORNING AGGRESSION. I’M GONNA HAVE YOU LIKE, AND I’LL JUST GO FOR IT, YOU KNOW. UH, GET THAT OUT. I KNOW HE’S LIKE, I’M TAKING
THAT OVER. RIGHT. YOU’RE GONNA
CRUNCH THAT TOGETHER. THIS GOES IN THE PAN. YOU CAN YEAH. AND THEN YOU JUST START
BUILDING IT AND THIS IS WHERE WE
GET INTO OUR CASSEROLE. IT’S ALMOST LIKE A LASAGNA.
YOU’RE GONNA JUST LAYER IT UP. THE BOTTOM LAYER IS DORITOS OR
WHATEVER YOUR CORN CHIP IS, YOU CAN DO THE ONES DORITOS, FRITOS LIKE WHATEVER
YOUR NAMES ARE THE FLAMING HOT,
YOU KNOW, GET SOME SPICE IN THERE LIKE
WHATEVER YOU LOVE. LIKE YOU CAN REALLY ADAPT THIS
AND MAKE THIS INTO WHATEVER YOU
LIKE. IT’S LIKE A LAYER DIP LIKE YOU BAKE IT OFF AND YOU GET
ALL THOSE TEXTURES. YOU GET THE
CRUNCH AND YOU GET THAT CREAMINESS ABOUT 30 MINUTES AND THEN YOU’RE
GONNA ADD SOME CHEESE ON TOP. DON’T ADD THE CHEESE AT THE
BEGINNING AND PUT THE FOIL OVER IT BECAUSE IT’LL STICK
TO THE FOIL. YEAH. SO DO IT, TAKE THE FOIL OFF AND
THEN JUST ADD THE CHEESE AND
THEN LET IT GET UP AND THEN IT COMES OUT PERFECT
ABOUT THIS NEW COOKBOOK. I’M LIKE, OH MY GOSH. IT’S CALLED EVERYDAY GRAND AND
IT’S ALL ABOUT JUST LOVING AND ENJOYING EVERY SINGLE
MOMENT OF LIFE. LIKE I WANTED TO JUST MAKE A
BOOK THAT JUST MADE EVERYONE
HAPPY. RIGHT? FINDING SO MUCH JOY AND JUST
BEYOND THIS HOLIDAY, IT’S LIKE YOU GOT A GOOD HAIR
DAY CELEBRATE. I GOT SOMETHING FOR, I THINK AL ENDORSED IT. I WAS SO
GRATEFUL TO HIM. I MEAN, LIKE, HEY, YOU CHANGED
ATTIRE, CELEBRATE. YES, SHE LOVES IT. SO WHAT WE’RE GONNA DO IS WE’RE
GONNA TAKE CHICKEN APPLE
SAUSAGE. YOU WANT ME TO CUT IT? OK. LOOK AT THIS. OH MY GOODNESS. YOU CAN ACTUALLY GONE FOR TWO YEARS AND I COME
BACK AND YOU’VE BEEN GONE FOR
TWO YEARS. I MEAN, IT WAS COVID. I HAVEN’T
BEEN IN THE STUDIO. YOU HAVEN’T BEEN IN
THE STUDIO IN TWO YEARS? WHY DOES IT FEEL LIKE IT’S YOUR
FIRST TIME IN TWO YEARS? BECAUSE YOU KNOW WHAT YOU WERE
ON ZOOM? AND THEN WE JUST LET ME KNOW YOU. ALL RIGHT. SO WE CHOP
THAT UP CHICKEN APPLE SAUSAGE.
YOU CAN DO PORK. YOU CAN EVEN DO THE VEGETARIAN
SAUSAGE IF YOU WANTED TO. I WOULDN’T REALLY. SO THIS CARAMELIZES AND IT GETS
SUPER DELICIOUS. OK? SO ONCE THAT GOES IN THERE, GET IT NICE AND CRUNCHY BECAUSE
YOU WANT THOSE LITTLE PIECES IN
THERE CRUNCHY, THEN WE’RE GONNA TAKE SOME
ONIONS AND SOME SAGE. THESE ARE ALREADY CARAMELIZED.
THESE ARE, THEY’RE ALREADY COOKED. AND THEN
WHAT WE DO HOIE TAKE THESE OUT? OH, BY THE WHITE, WHITE. I WASHED YOU A COUPLE OF DAYS AGO.
LIGHT BRIGHT IN MY HOUSE. I HAVE OLD ONE FROM THE EIGHTIES AND I
HAVE THE NEW ONE. THE NEW ONE. HOLD ON. NO, I
CAN’T STAND IT. I LIKE THE OLD ONE. YOU KNOW WHY? BECAUSE IT’S JUST,
IT HAS LIKE TWO EXTRA LIKE THINGS WE DON’T WANT, I WANT THE CAR TO START WITHOUT
A BUTTON. I JUST WANT TO TURN
THE, GIVE ME OLD SCHOOL. THANK YOU.
OK. ALL RIGHT. NOW, WHAT IS THAT? APPLES? NOT ONION RINGS? SO YOU LEAVE THE ONION JUICE AND
YOU PUT THE APPLES ON IT AND YOU
PUT IT IN AWAY FROM YOU AND LOOK AT THIS. SO NOW WE HAVE THAT SWEET AND WE
HAVE THAT SAVOR THAT GOES ALL
TOGETHER. NOW WE’RE GOING TO GO INTO OUR
PANTRY KIND OF LIKE A LITTLE
QUICK FIX. I’LL TAKE THIS AWAY. THANK YOU A NICE LITTLE QUICK
FIX. SO, WHAT WE’RE GONNA DO IS MAKE THE
WET BATTER AND THIS IS PANCAKE BATTER IN YOUR
PANTRY SO EASY. HAS IT RIGHT? YOU GO OVER HERE AND TAKE FOUR
EGGS. OK? IT, IT CREAM. OK. SO YOU HAVEN’T SEEN HER IN A WHILE.
SHE’S NO LONGER LACTOSE INTO SOMETHING HAPPENED. HERE IT GO STRAIGHT STRAIGHT FROM THIS.
THERE YOU GO. NOW, DO WE ADD FOR YEARS? I KNOW. I’M NOT KIDDING. I DON’T KNOW.
WHAT? SHE’S FINE. NOW, IT’S WEIRD.
LIKE, LITERALLY YOU WOKE UP AND
YOU’RE LIKE, YEAH, I CAN HAVE DINNER, BY THE WAY, I’LL TELL YOU WHAT SHE DID
LATER. OK. ALL RIGHT. SO CHIVES AND A
LITTLE BIT OF SALT. THIS IS GIVING ME LIKE, I LIKE
THAT VIBE. YEAH. TELL ME LIKE BAKED POTATO. YES. OK. SO NOW THIS IS PANCAKE
BATTER. A LITTLE BIT OF, SO WE
HAVE SAGE AND ONIONS IN THERE. HERE IS DRIED SAGE. I JOIN THIS. NO, NO, NO. YEAH. WATCH, WATCH AND A LITTLE
BIT OF WATER UNTIL THIS COMES
TOGETHER. COULD YOU USE MILK? YES. UM SHOULD YOU, SHOULD YOU DO? WELL, SINCE NOW YOU’RE NOT
LACTOSE, WE’LL GO AHEAD AND JUST
GO. SO IS WHAT I WOULD DO IS GO LIKE
THIS. SO YOU HAVE YOUR EGG BATTER, YOU HAVE YOUR APPLES
CARAMELIZED. SO JENNA, LET’S DO
THE LAYERS COME OVER HERE. SO HERE’S MY FAVORITE PART. SO EVERYTHING IS MIXED. NOW, WHAT WE’RE GONNA DO IS
WE’RE GONNA TAKE OUR SAUSAGE AND OUR ONIONS AND OUR SAGE DUMP
IT ON TOP OF THE CARAMELIZED
APPLES. OH I LOVE THAT. DOESN’T LOOK FUN. SPREAD IT, SPREAD IT OUT. OK. THEN NEXT THING YOU DO. WATCH THIS.
WAIT, WAIT, WAIT, WAIT, CAMERA
GUY. OH WAIT. WHAT ARE YOU DOING WHEN HE WAS, HE WAS READY AT TURN THE BOWL, RIGHT? SO THAT BECOMES KIND OF LIKE A
GIANT PANCAKE. YOU START COOKING THAT WATCH
MAMA. YOU’RE JUST, WE’RE GONNA PUT THE EGG ON TOP. IS THAT WHAT MAKES IT A
DUTCH? THE DUTCH BABY IS MORE THE
PANCAKE ASPECT OF IT ALL. AND THEN THE EGGS USUALLY WOULD
BE INSIDE IT WITH A LITTLE LENY AND THEN YOU HAVE TO BAKE IT
RIGHT. SO WHAT’S HAPPENING? THIS
GUY GOES IN THE OVEN IN THE OVEN? OK. 15 MINUTES.
ABOUT 400 DEGREES. OH, LOOK AT THAT. YOU COVER IT FOR 400 DEGREES FOR
ABOUT 15 MINUTES AND THEN YOU COVER IT AND IT COMES OUT AND
THEN WHAT’S COOL ABOUT THIS?
LOOK AT THAT. THIS CAN GO IN THE FRIDGE. YOU GET OVER HERE ON, ON IT AND IT OUT AND YOU PUT A LITTLE SYRUP SYRUP BECAUSE YOU’RE NO LONGER
LACTOSE. WHAT ELSE HAS BUTTER AND MAPLE
SYRUP IN IT? DO IT, DO IT BRING IT AND YOU KNOW WHAT ELSE SHE
COULD DO WHAT SHE NO LONGER WHAT YOU COULD ADD
A LITTLE WHIPPED CREAM OR GIRL OR TEQUILA? OH, MY GOD. RIGHT. WELL, THAT,
THAT DOESN’T HAVE LACTOSE IN IT. THAT DOESN’T HAVE LACTOSE. IT’S A, OH MY GOD. WHAT DO YOU THINK? SHE’S WAITING FOR YOU TO WAIT, WAIT, WAIT THE SAUSAGE, THE APPLE, THE EGG ON THE MAP. YOU DID IT? IT’S SWEET AND SAVORY. IF TACOS CAN TOTALLY FALL APART AND STILL BE AMAZING. SO, CAN YOU BESTIE? ALL RIGHT. I LOVE IT. ALL RIGHT.
WORDS TO LIVE BY THIS MORNING
TODAY, FOOD. WE ARE GETTING A DELICIOUS MEAL
WITH A SIDE OF INSPIRATION AND
HUMOR. PLANT-BASED COOK AND CONTENT
CREATOR, RODDY DELUCIA SHETTY IS HERE AND WE ARE MAKING
TACOS. GOOD MORNING. YAY. I DID MY LOVE FEST DURING THE
COMMERCIAL BREAK SO THAT I CAN
BE NORMAL AFTER THE SEGMENT. YEAH. SO WE’RE GONNA BE NORMAL.
NOW. I REALLY ADMIRE YOU WHENEVER I’M
HAVING A CRAPPY DAY, YOU TALK
ABOUT HEALTH AND WELLNESS. SO I, I DON’T, I’M, BUT YOU JUST, YOU’RE SUCH A
LIGHT AND IT JUST JUMPS OFF OF
YOUR SOCIAL MEDIA. I REALLY APPRECIATE THAT. AND I DIDN’T REALIZE I KNEW YOU
WERE COOKING, BUT I DIDN’T REALIZE THAT WAS
HOW YOU STARTED. YEAH, THAT’S HOW I STARTED
EVERYTHING. SO LET’S GET STARTED
ON. WE’RE USING CAULIFLOWER IN TACOS
AND WE ARE CAULIFLOWER CAN BE
DIFFICULT TO CUT. HOW WOULD YOU
I CAN? SO WE’RE GONNA START OFF.
HONESTLY, I USUALLY JUST THROW IT, THROW IT BACK AND CUT OFF ALL THE GREEN POT CHOP THAT IT’S A BIT MESSY BUT COOKING IS NEVER CLEAN. OK. IF
IT, IF IT’S CLEAN YOU’RE DOING
IT RIGHT. I USUALLY JUST CHOP IT OFF, OFF
THE STORE AND THAT’S IT. CHOP UP INTO
SMALL FLORETS. YOU CAN ALSO BUY
THEM AS FLORETS AS WELL. LIKE, YES, THIS IS MY. OK. YOU HAVE A LOT OF, WE ARE. SO WE’RE GONNA ACTUALLY
MARINATE IT WITH DIFFERENT
SPICES. UM, AND ALSO CHICKPEA FLOUR.
IT’S A GOOD EGG SUBSTITUTE. SO, YEAH, IT’S A GREAT EGG
SUBSTITUTE. IT KEEPS IT REALLY CHICKPEA. THIS IS CHICKPEA. OK. SO I’VE GOT VEGAN YOGURT IN
HERE, BUT YOU CAN USE ANY KIND
OF YOGURT YOU HAVE AT HOME, THROW IN YOUR
CHICKPEA FLOUR. WE’VE ALSO GOT
SOME TOMATO PASTE. AND WHAT’S YOUR GOAL? BECAUSE THERE ARE A LOT OF US, I’M NOT A VEGAN BUT I TRY TO EAT
HEALTHIER AND I’LL SEE THAT
YOU’RE DOING IT. SO I’M LIKE, OK, LET ME TRY IT. ARE YOU TRYING TO HELP US KIND
OF STEP INTO SOMETHING A LITTLE
HEALTHIER OR WHAT’S YOUR
THOUGHT? MY HONEST, MY HONEST LIKE DESIRE IS TO HELP
PEOPLE FIGURE OUT HOW TO USE
SPICES TO MAKE PLANT BASED FOOD TASTE GREAT
BECAUSE A LOT OF THE TIME THE
ISSUE IS WE DON’T USE ENOUGH FLAVOR IN FOOD. AND
SO WHEN YOU USE SPICES CAN BE SO DELICIOUS, UM WE’VE GOT GARAM MASALA, WE’VE GOT SMOKED PAPRIKA
AND WE’VE GOT TURMERIC. SO I THINK THE OTHER THINGS THAT LET PEOPLE KNOW WHAT IT IS LIKE
THEY ALWAYS SAY, OH, IT’S SUCH AND SUCH THAT IT
TASTES LIKE CAULIFLOWER AND IT’S GOOD. EXACTLY. IN THIS
RECIPE WITH THIS MARINADE. YOU
CAN ALSO USE TOFU. YOU CAN USE JACKFRUIT. I USE THIS MARINADE FOR SO MUCH.
UH, WE’VE ALSO GOT SOME OIL
THAT’S GOING IN HERE, KIND OF OIL. UM, WELL, I USE AVOCADO OIL WHEN
I’M COOKING, BUT YOU CAN USE OLIVE OIL OR
SUNFLOWER OIL TOO. SO WE’RE GONNA MIX THAT UP.
THROW IN MILK. I’M SO CURIOUS TO TASTE THIS. I’M EXCITED FOR YOU. WHAT KIND
OF MILK DO YOU USE IT? I USE ALMOND MILK. UM I FIND I,
I PREFER THAT YOU CAN USE OAT
MILK AS WELL. IT’S A LITTLE BIT THICKER. SO YOU’RE GONNA MIX THAT UP AND THEN WE’RE GONNA TAKE THESE
KIND OF LIKE MARINATE THAT UP. WE’RE GONNA MARINATE UP. SO, HOW
LONG ARE YOU GOING TO KEEP THAT
IN? I HONESTLY DON’T KEEP IT IN FOR
LONG. THE SPICES ARE QUITE UM VIBRANT
AND SO I USUALLY JUST MIX IT UP
IN THAT YOU TAKE IT. I USUALLY USE MY
HANDS, LOVE PANICKING, BUT I’M NOT GOING TO DO IT RIGHT? BREAD, CRUMBS, BREADCRUMB IT UP AND THEN YOU’RE
GONNA PUT IT ONTO YOUR OILED
TRAY. OK? AND THEN WHILE THIS GOES IN THE
OVEN, WE’RE MAKING A SLAW AND NOW
FENNEL IS A GREAT SPRING
VEGETABLE. AND SO IF YOU HAVEN’T SEEN ONE
BEFORE, IT LOOKS LIKE THIS, DO
YOU DO ANYTHING WITH THE T YOU DO, YOU CAN CUT THEM OFF AND
YOU CAN USE THEM IN YOUR SOUPS. YOU CAN USE THEM IN YOUR STOCK.
YOU CAN FREEZE THEM AND KEEP
THEM FOR LATER. BUT THIS IS ALSO GREAT FOR
GARNISH AND IT TASTES AMAZING.
OK? UM, BUT WE’RE GONNA JUST SLICE
THIS UP. SO I USUALLY JUST CHOP
OFF THE BOTTOM. DO YOU? HOW OFTEN ARE YOU
COOKING? NOW? PEOPLE SHOULD KNOW YOU’RE
MARRIED TO JAY SHETTY. YOU GUYS
ARE A POWER COUPLE ROCK STAR COUPLE.
ARE YOU GUYS SAY JAY SHETTY’S MARRIED TO YOU?
YEAH. THERE YOU GO. THERE YOU
GO. YOU GUYS ARE TOGETHER. BEAUTIFUL
COUPLE. DO YOU HAVE TIME TO COOK
TOGETHER? YOU KNOW WHAT I MEAN? BECAUSE
YOU GUYS ARE BOTH SO BUSY. HE’S NOT A COOK AND I PREFER HE
STAYS OUT OF THE KITCHEN IF I’M
COMPLETELY HONEST. UM, I USUALLY TRY AND DO A LOT
OF MEAL PREP IN THE MORNING. SO I’LL USUALLY DO A LOT OF MY
CHOPPING AND EVERYTHING IN THE
MORNING. OK. SO THEN I CAN HAVE IT ALL READY
FOR, FOR THE EVENING. YEAH. SO YOU’RE JUST GONNA CHOP SHRED
IT UP IF YOU’VE GOT A SHREDDER
OR A MANDOLIN. AND THEN WE’VE GOT OUR SLAW. I’VE GOT CABBAGE CARROTS
AND UH, THE DELICIOUS FENNEL IN
HERE. AND IS THERE A DRESSING FOR,
THERE IS A DRESSING. SO, WHAT WE’VE GOT HERE IS, IT’S
A APPLE CIDER VINEGAR, MUSTARD AGAVE GO AND YOU CAN POUR IT ALL
IN. YOU’VE GOT YOUR OLIVE OIL,
MUSTARD, AGAVE AND APPLE CIDER VINEGAR.
IT’S ZESTY, IT’S REALLY
REFRESHING SALT PEPPER. PERFECT. MIX IT ALL UP AND THEN WE’RE GONNA THROW THAT
INTO THIS YUMMY DRESSING. I CAN
PUT THAT ON. YOU CAN PUT THAT ON THERE THAT GOES ON THIS. AND
THEN WHAT’S IN THIS ONE? I FEEL LIKE THE SAUCES BRING
THIS ON. HONESTLY. EVERYTHING IS
ABOUT SAUCES. IT IS FOR ME. I LOVE THAT. SO THIS
IS A YOGURT AND MINT SAUCE. SO WE’VE GOT YOGURT AND THEN
THERE’S A ZESTY MINT. WE’RE
GONNA DRIZZLE THAT ON TOP. YOU KNOW WHAT? YOU ARE A PRO IN THE KITCHEN IS DEFINITELY A GOOD HAND. AND THEN YOU’RE PUTTING THIS ON,
ON SOME NAAN. YES. SO WE’RE
PUTTING IT. YOU CAN USE A WRAP, YOU CAN USE
LETTUCE WRAPS AS WELL, BUT I TRADITIONALLY USE IT ON A
NAAN. GO ON SO GOOD. TAKE A, YOU KNOW WHAT IT TASTES FRESH
AND YUMMY. OH MY GOD. ISN’T THAT GOOD? HEY. UM, SO THEN YOU’RE JUST GONNA
THROW IT ON HERE AND DRIZZLE
THIS ON TOP. AND THAT’S YOUR TIKA TACO MISSION ACCOMPLISHED. THERE’S JUST SO MANY FLAVORS AND
THEY ALL COME TOGETHER SO
NICELY. THESE RECIPES AND MORE YOU CAN
CHECK OUT TODAY.COM/FOOD. YOU’RE DUSTING OFF THE AIR
FRYER. WE’RE WHIPPING UP A SUPER SIMPLE
RESTAURANT STYLE BOWL THAT YOU
CAN MAKE IN A PINCH. AND HERE TO SHOW US HOW IT’S
DONE IS CHEF KEVIN CURRY, AUTHOR AND
FOUNDER OF FIT COOK MEALS KEVIN. SO I LOVE THIS BECAUSE IT’S
DELICIOUS, BUT IT’S LOW CARB, IT’S YUMMY. AND WE’RE STARTING
WITH A CAULIFLOWER RICE,
CAULIFLOWER RICE. SUPER EASY TO MAKE. SO YOU CAN
ACTUALLY BUY RICE IN THE STORE. BUT IF YOU WANT TO SAVE YOURSELF
ABOUT FIVE OR SIX BUCKS JUST DO THIS AT HOME. I CHOP IT UP AND BREAK UP THE LEAVES AND ALSO
THE CLO FLOWER, THE CAULIFLOWER FLORETS AND THEN WE’RE GONNA ADD
THESE TO A FOOD PROCESSOR.
THAT’S IT. NOW, THIS IS PART IS SUPER EASY. THIS IS ALSO KID FRIENDLY THING
TO DO TOGETHER WITH THE FAMILY. AND THEN I’M JUST GONNA POST
BLEND IT. OK. HERE WE GO AND JUST, JUST LIKE
THAT. GO AHEAD. GO AHEAD. BOOM. OK. SO WHEN IT’S DONE, IT
LOOKS JUST LIKE THIS. IT’S REALLY HARD RIGHT NOW. IF
YOU TASTE IT, IT’S LIKE REALLY
CRUNCHY. KIDS ARE GONNA LIKE THAT. SO
WE’RE GONNA STEAM IT. YOU’RE GONNA ADD A STEAMER
BASKET TO A POT OF WATER AND THEN PUT IT ON HERE. STEAM
THIS FOR 10 TO 15 MINUTES. BOOM.
IT COMES OUT LITERALLY, IT JUST LIKE RICE. THAT’S IT TASTE KIND OF LIKE IT. EXACTLY LIKE RICE. IT’S GOOD. MY KIDS WILL NOT EAT
VEGETABLES. THIS IS GOOD. THERE’S NO BIT AND CAULIFLOWER, YOU KNOW, WAY EITHER. NEXT IS THE BB. SO THIS IS A BBBBY. I’LL WAIT FOR SOMEONE TO DO THAT. SO THIS IS SOME OLIVE OIL MAYO,
I’M GONNA ADD IN SOME GREEK
YOGURT, YOGURT THIS IS NON FAT OR WHAT
IS IT? REGULAR FAT? 2% 2% PERCENT TASTES MUCH BETTER THAN
THE NON FAT. AND AS MUCH SUGAR
IN WHAT IS TABASCO SRIRACHA SRIRACHA SAUCE? IF YOU DON’T
LIKE TOO MUCH HEAT, IT’S OK. AND THEN SOME GARLIC, GARLIC AND
HONEY, HONEY. I LOVE HONEY AND THEN MIX THAT
TOGETHER. LOOK AT THAT SUPER
NICE. A GOOD COMBO OF SWEET AND SPICY AND HOT PEPPERS AND HOT PEPPERS. IF
YOU WANT SOME HEAT, STIR IT UP. SO THIS IS JUST WHAT YOU’RE
GONNA DUNK THE SHRIMP IN.
ABSOLUTELY. THIS IS THE DIPPING SAUCE FOR
IT. AND NOW FOR THE PERSONALITY OF
THIS DISH, THIS IS GONNA BE THE
SHRIMP. LOOK AT YOU. I JUST WANNA MAKE SURE I GET IT
RIGHT. GET IT RIGHT. THIS IS THE DIPPING PART IS VERY
IMPORTANT. ABSOLUTELY. OK. SO HERE’S MY THING ABOUT SHRIMP
THAT’S BREADED BECAUSE I WANTED
A LOW CARB SHRIMP. BUT WHEN YOU BUY THE, THE SHRIMP
IN THE STORE THAT’S LIKE COCONUT
SHRIMP OR WHATEVER, IT’S, IT’S GOT A LOT. SO HOW DO YOU
GET A LOT? SO, THIS IS, SO, FIRST OFF, THIS
IS GONNA BE AN EGGLESS RECIPE. THIS IS GARLIC, ONION, SMOKED
PAPRIKA AND ARROW ROOT. ARROW ROOT IS GONNA BE OUR
KEY HERE. AIR ROOT MAKES IT
REALLY STICKY. ALSO IN MEDICINE ALSO, AIR ROOT
IS GOOD FOR GASTRO PROBLEMS. SO IF YOU’VE GOT A LITTLE BIT
OF, YOU KNOW WHAT, YOU KNOW,
KIND OF DIGESTION, IT’S PERFECT. FOR THAT. AND AIR ROOT JUST MAKES IT SUPER
STICKY ONCE YOU DO THIS. SO I’M GONNA GET MY HANDS DIRTY
FOR YOU BECAUSE I KNOW THIS IS YOU’RE SOLVING ALL KINDS OF
PROBLEMS LEARNING A LOT. SO, SO WAIT, CAN I ASK YOU LEFT
THE TAILS ON? BUT YOU TOOK OUT THAT VEIN IN
THE BACK, PLEASE PEEL THAT SOMETIMES YOU DON’T KNOW. OK. NOW, ONCE WE DO THIS, THIS IS
CORNFLAKES PLAIN ON CORN FLAKES AND THEY CAN BE
GLUTEN FREE TOO. SO CRUNCH THESE
UP. AND THE COOL THING ABOUT CORN
FLAKES IS THAT CORNFLAKES STAND
UP TO LIQUID, RIGHT? BECAUSE YOU
PUT THEM IN MILK. SO WHATEVER YOU’RE COATING IT,
IT WON’T GET SOGGY. OK, THEN YOU’RE GONNA MASH THESE INTO THE SHRIMP JUST LIKE THIS,
JUST MASH THEM UP. THIS IS WHY KIDS LOVE THIS TYPE
OF RECIPE. IT’S REALLY EASY FOR
THEM TO DO. SO YOU GET A LOT ON THERE. THIS AIR FRYER IS THE MOST BRILLIANT
ADVENTURE. ISN’T IT ALL PUT IT INTO THE BASKET OF THE
AIR FRYER? DON’T PUT ANYTHING ON THE BOTTOM IT OUT. HE’S GOT STRONG THOUGHTS
ABOUT THE AIR FRYER. BUT HOW DOES IT WORK? YOU DON’T LIKE IT. HERE’S THE
THING. EVERYBODY WHO WANTS TO USE IT,
GO WITH GOD. I’M HAPPY. BUT WHY ARE YOU JUST ONE MORE THING ON MY COUNTER? IT’S SO, BUT, BUT THE END PRODUCT, I MEAN, YOU
LIKED IT. THE END PRODUCT IS
GREAT. YOU KNOW WHAT’S GOOD ABOUT IT? THOUGH BECAUSE WHEN YOU PRE HEAT
YOUR OVEN TO 425 IT TAKES
FOREVER. THIS THING YOU GO, BOOM, 425 AND THEN IT’S HALF THE COOK. EVERYBODY KNOWS. I DON’T HAVE
MUCH TIME LEFT. LOOK AT MINE, LOOK AT THAT. NOW YOU PLACE THEM IN AND THEN
HOW LONG DO YOU COOK? A F 5 TO 7 MINUTES? I’M TELLING YOU. AND THEN ALL OF A SUDDEN, WHAT DO YOU GOT YOUR BEAUTIFUL
BOWL WITH YOUR CAULIFLOWER RICE? WHAT, WHAT’S SOME SLAW ON THE SIDE? I LOVE. WHAT DO YOU PUT ON THE SLAW? IT’S JUST A STORE BOUGHT SLAW
THAT YOU CAN JUST BUY. CAN YOU DUNK IT IN THE AIOLI? AND
HOW IS THAT? BANG BANG BANG? THANK YOU SO MUCH. GOOD MORNING. GOOD MORNING, MY
FRIEND. IT’S SO GREAT TO SEE YOU WHEN YOU’RE HERE BECAUSE YOU
ALWAYS MAKE SOMETHING SO GOOD.
THANK YOU. IT’S SPOOKY SEASON. SO WE GOT TO
KEEP IT SPOOKY. UM WE ARE MAKING REALLY
DELICIOUS FORBIDDEN RICE BOWLS. SO WE START OFF WITH THIS
GORGEOUS PURPLE FORBIDDEN RICE. UM THIS HAS TONS OF ANTIOXIDANTS
IN IT. YOU’RE GOING TO BRING
YOUR WATER UP TO A BOIL. YOU WILL POUR THAT RICE IN, COOK
IT FOR ABOUT 20 TO 25 MINUTES. AND THEN WE’RE BRINGING IN SOME
SWEET POTATOES. SO THIS RECIPE IS GREAT BECAUSE
IT’S VEGETARIAN. AND IF YOU WANT, YOU COULD ALSO
MAKE IT VEGAN BY SUBSTITUTING
THE CREMA, WHICH WE’LL GET TO WITH SOME
COCONUT YOGURT. INSTEAD WE ARE SEASONING THIS
WITH SOME SALT AND THEN I MADE A
LITTLE SPICE BLEND, SOME CUMIN PAPRIKA CHILI POWDER, A LITTLE GARLIC POWDER AS WELL. WE
GIVE THIS A NICE TOSS JACOB. WOULD YOU LIKE TO TOSS THIS VEGETARIAN? IT’S REVEALED FOR THE FIRST TIME
ON THE SHOW. I’M ALWAYS TAKING
IT, BAKING IT WITH THE MEAT. I LOVE
THIS. AND THEN NEXT UP, WE ARE CREATING A LITTLE
DRESSING TO GO WITH OUR RICE BECAUSE WE WANNA ADD AS MUCH
FLAVOR AS WE CAN. SO WE’VE GOT LIME JUICE, OLIVE
OIL, WE’RE GONNA ADD IN SOME
LIME ZEST. YOU’RE GONNA WANT THE ZEST OF
THE ENTIRE LIME. I WOULD, I WOULD LIKE A FEW AND MAKE SURE YOU STOP WHEN IT
TURNS REALLY LIGHT GREEN BECAUSE
THAT PART IS BITTER. THE P OK. SO WE ARE ADDING IN. YES,
THE P WE ARE ADDING IN THE UM WHITE
PARTS OF SCALLIONS. WHAT’S GONNA HAPPEN IS TO MAKE
THEM A LITTLE MORE MELLOW. THAT LIME JUICE IS ALLOWING THAT
TO HAPPEN. WE HAVE SOME CILANTRO THAT WE’RE
ADDING IN HERE. SOME VERY FINELY DI SEEDED
JALAPENOS. SO IT’S JUST A LITTLE BIT OF
HEAT, NOT TOO MUCH. AND THEN WE’VE GOT GARLIC POWDER
AND OF COURSE A LITTLE SALT AND
STIR IT ON UP, GOT IT. SO THAT’S, THIS IS THE DRESSING. SO ONCE THIS IS ALL DONE, YOU’RE
GOING TO TAKE THAT RICE, YOU’RE GOING TO ADD IT IN THERE, TOSS IT TOGETHER AND YOU HAVE
THIS DELICIOUS FLAVORED RICE. WE ARE GOING TO DECORATE OUR
FLAVORED RICE WITH A LITTLE BIT
OF BLACK BEANS THAT HAVE BEEN WARMED UP ON THAT
SHEET TRAY AFTER WE’VE ROASTED THE SWEET
POTATOES AND SOME, SOME OF OUR SWEET POTATOES, SOME
AVOCADO AND A NICE HEALTHY
DRIZZLE OF. THIS IS THE CREMA. IT’S SALSA
VERDE AND SOUR CREAM. EQUAL
PARTS MIXED TOGETHER AND YOU WILL DRIZZLE THAT ON TOP
OF THAT IS OUR SWEET POTATO
BOWL. I LOVE. NEXT UP IF YOU WANT TO HAVE A FUN LITTLE AND NEXT UP, IF YOU WANT TO HAVE
A FUN LITTLE APPETITE FOR HALLOWEEN, I AM A HUGE FAN
OF BUFFALO WINGS. MY HUSBAND AND I ACTUALLY HAVE A
FRAMED PHOTOGRAPH OF BUFFALO
WINGS ABOVE OUR BEDROOM. GIANT ONE. WOW. YEAH, WE, YOU KNOW, DID YOU EVER GO TO BUFF? SO THAT’S, THAT’S WHAT WE, THAT’S RIGHT. YOU HAVE A PICTURE OF YOUR BED. SO WE ARE MAKING
OUR HOMEMADE BUFFALO SAUCE. I’M SORRY. IT’S JUST KEEPING IT REAL. WE’RE REALLY GIVING YOU ALL THE
INFO. WE’VE GOT THE BUTTER THAT IS MELTED
BUFFALO SAUCE IS JUST BUTTER AND
HOT SAUCE MIXED TOGETHER. OK? A LITTLE BIT OF GARLIC
POWDER. SO WE MIX ALL THAT
TOGETHER, WHISK IT UP. SO IT’S NICE AND EMULSIFIED. AND THEN WE TAKE OUR FINISHED
SAUCE AND TOSS IT IN ROASTED
CAULIFLOWER. AND THEN SAME THING, OLIVE OIL,
SALT, PEPPER, OLIVE OIL, SALT, PEPPER.
WE ADD THIS SAUCE, WE TOSS IT
TOGETHER. IT’S THAT SIMPLE. WE CRANK IT UP
TO HIGH HEAT TO GET A NICE
CRISP. AND THEN WE’RE GETTING SPOOKY
AGAIN. YOU GUYS, THIS IS BLACK TAHINI. SO WE ALL
KNOW HE PASTE. IT’S SESAME PASTE, BUT IT ALSO
COMES IN BLACK SESAME. SO THIS IS A LITTLE MORE ROASTY, TOASTY
FLAVOR. WE’RE CREATING OUR OWN TAHINI RANCH. WE’VE GOT MAPLE
SYRUP, WE’VE GOT TO, WE GOT ALL OF OIL, LEMON JUICE,
LEMON GARLIC POWDER, FRESH GARLIC,
MEDLEY OF HERBS. DEAL TO GIVE US
THAT RANCH FLAVOR. AND YOU DO ACTUALLY WANT A
LITTLE BIT OF WATER IN HERE TO
THICKEN IT UP. OK. 36. 0, NO, HERE WE GO. THIS IS PCO BREAD, CRUMBS AND MORE
SESAME SEEDS. THE CRUNCH. WE WANT, WE’RE GOING
TO GET SOME CELERY ON THE SIDE.
WE HAVE OUR DRESSING A LITTLE MORE BUFFALO, THE THINGS WE’VE HAD. OH MY GOODNESS LEAVES. WHICH ONE OF THE GARNISH? AND THEN I HAD,
COULDN’T HELP MYSELF. I WANTED YOU ALL TO HAVE A
LITTLE BIT OF SWEET. WE HAVE
SOME HOMEMADE TWIX BARS THAT OH MY GO. I’M COMING TO YOUR HOUSE. WE DID IT. WE DID ALL THE RECIPES AND AMAZING TIME. OH, THANK YOU. MY GOOD, MY GOD. THANK YOU. WE’RE JOINED BY TWO VERY SPECIAL
GUESTS ON A MISSION TO MAKE YOUR
MEALS EXTRA GOOD. TAKE A LOOK AT THIS FIRST YOTAM OGI IS ONE OF THE MOST
CELEBRATED CHEFS IN THE WORLD. THE ISRAELI BORN FOOD WRITER AND
BEST SELLING COOKBOOK AUTHOR HAS
QUIETLY AMASSED AN INTERNATIONAL FOOD
EMPIRE FROM HIS DEBUT COOKBOOK
IN 2008, HE QUICKLY GAINED A CULT
FOLLOWING, BRINGING TO LIFE EIGHT COOKBOOKS AND SEVEN DELIS AND RESTAURANTS
IN LONDON. AND INSIDE THIS HUMBLE
WAREHOUSE, HE DEVELOPED THIS
CREATIVE HUB. THIS IS OUR MODEST TEST KITCHEN, A VIBRANT TEST KITCHEN, THE HOME OF MOUTHWATERING MAGIC
WHERE RECIPES ARE TRIED AND TESTED BY HIS TEAM OF
CHEFS. IT WAS THE BREEDING GROUND FOR OTTOLENGHI AND CO WRITER, NOR
MURAD’S NEW BOOK FULL OF
DELICIOUS FRESH IDEA IS CALLED EXTRA GOOD
THINGS. CHEESE ON TOAST WITH EXTRA GOOD
THINGS, QUICK CHILI SAUCE, PICKLED ONIONS AND GREEN
CHILIES. JERRY PEPPERS, OTTOLENGHI AND MURAD COOKING ON
TOUR FOR THEIR AUDIENCES. WE’RE GOING ON TOUR AND WE’RE
GOING TO BRING IT TO YOU A MISSION TO BRING THAT
LITTLE EXTRA IN EVERY MEAL. LET’S GET RIGHT TO THAT LITTLE
EXTRA. OUR GANG IS OVER THERE. WE’RE GONNA COOK HERE IN A
SECOND. IT’S GREAT TO HAVE YOU
BOTH. UM SO, I MEAN FROM AMERICA TO
THE MIDDLE EAST TO EUROPE, WHAT
IS IT ABOUT YOUR COOKING AND YOUR STYLE THAT JUST
TRANSCENDS BORDERS? WELL, I THINK WE JUST, THERE’S
JUST THIS ATTENTION TO FLAVOR. SO IT’S ALL ABOUT BIG FLAVORS
WITH SPICES, WITH HERBS, WITH
VEGETABLES, WITH CONTRAST AND PEOPLE LOVE
WHERE YOU CAN INJECT THEIR VEGETABLES WITH
LOTS OF FLAVOR AND THIS IS KIND OF WHAT WE’RE
DOING HERE. NOW, WE TALK A LOT ABOUT FLAVOR
AND THESE FLAVOR BOMBS THAT ARE CREATED IN THE KITCHEN. WHAT ARE SOME OF, SOME
OF THE OTHER EXAMPLES OF FLAVOR FLAVORED BOMBS ARE LIKE SAUCES
AND CONDIMENTS THAT HAVE SO MUCH
PACKED INTO THEM. WE’RE DOING ONE TODAY WHICH IS Z TO TOMATOES. YOU’LL SEE THEM BEING
PREPARED IN A MINUTE. SO OLIVE OIL AND TOMATOES HAVE BEEN
COOKED SLOWLY AND THEN YOU ADD ZATA SPICES, FRESH HERBS. A BIT OF A BALSAMIC
VINEGAR. SO YOU’VE GOT LIKE EARTHY AND
SWEET AND THAT CAN GO IN A JAR IN THE FRIDGE AND THERE’S YOUR, WELL, LET’S GET TO IT. WE GOT
ABOUT THREE MINUTES. SO LET’S
FIRE IT THROUGH NORMAL. DO YOU WANNA START? OK.
I’M MAKING A VEGAN TAKE ON CHIH. SO IT’S CMA CAULIFLOWER. SO I’M GONNA START
WITH THE SPICES. YOU’VE GOT CUMIN CORIANDER, ALL
SPICE, PAPRIKA, TURMERIC AND
CLOVES. THESE ARE VERY TYPICAL SHAWARMA SPICES. I’M GONNA ADD
THE CAULIFLOWER FLORETS IN THE OLIVE OIL WITH A BIT OF
VINEGAR AND A PINCH OF SALT AND SOME PEPPER AND JUST KIND OF MIX THAT UP.
YOU WANT IT TO MARINATE. SO THE FLAVOR REALLY, REALLY
PERMEATE AND HOW LONG AT A MINIMUM? SO I WOULD
SAY AT LEAST HALF AN HOUR. BUT YOU KNOW, YOU CAN DO IT THE
NIGHT BEFORE, THROW IT IN THE
FRIDGE. GET AHEAD. CAULIFLOWER NEEDS THE FLAVOR. THAT’S FOR SURE. YOU HAVE THE CAULIFLOWER YET. WE’RE PREPPING IT OVER HERE. OH, WOW. OK. OK. THAT’S GOOD. WE’RE ALSO ADDING SOME ONION IN
THERE TOO AND GIVE IT A GOOD MIX AND THEN YOU BLEND
THAT. YEAH. AND THEN WHILE YOU, WHILE THAT’S MARINATING YOU CAN
GET ON WITH YOUR EXTRA GOOD
THING. WHICH IS THIS TAHINI. SO YOU HAVE LEMON JUICE,
GARLIC AND ALL THE, THE TAHINI AND SOME PARSLEY. IF YOU DON’T HAVE PARSLEY, YOU CAN USE ANY OTHER SOFT HERB
AND THEN YOU JUST GIVE THAT A GOOD BLITZ
UNTIL IT’S NICE. OH, YEAH, CILANTRO IF YOU LIKE
OR CORIANDER, DEPENDING WHERE
YOU ARE IN THE WORLD. AND UH THEN YOU MAKE YOUR RED
CABBAGE. SO YOU HAVE THINLY SLICED RED
CABBAGE WITH SOME THINLY SLICED
RED ONION AND YOU KNOW, A PITCH OF SALT AND THIS LEMON
JUICE BECAUSE USUALLY SHAWARMA HAS SOME KIND OF PICKLE
THERE. SO THIS KIND OF EMULATES THAT
AND YOU GET IT AND IT HAS THIS REALLY NICE SHARPNESS THAT CUTS
THROUGH THE RICH TAHINI AND THAT SPICE
CAULIFLOWER. IT’S SUCH A WONDERFUL THING TO PEOPLE MIGHT BE WATCHING AT HOME
JUST THINKING, WELL, HERE’S LIKE ONE OF THE BEST
CHEFS IN THE WORLD. YOU AND NORA, YOU GUYS DO THIS
HERE IN THE TEST LAB. IT LOOKS, IT LOOKS LIKE I CAN’T DO THIS AT
ALL. OH MY GOODNESS, YOU CAN SO
DO THIS AT ALL. EVERY ONE OF THESE STEPS ARE SO
EASY TO MAKE AND, BUT IT IS WHEN YOU MAKE IT, YOU CAN MAKE MORE THAN YOU NEED
AND THESE EXTRA GOOD THINGS THEY KEEP IN A JAR SO NEXT TIME YOU
JUST ROAST A POTATO, MAKE A BOWL OF RICE, MAKE SOME
EGGS AND THE EXTRA GOOD THINGS. GIVE IT ALL THE FLAVOR, THE CAULIFLOWER. SO THE CAULIFLOWER
WOULD GO INTO A VERY, VERY, VERY HOT OVEN, PUT IT IN WITH
SOME CHILIES AND THEN YOU HAVE A
NICE SAUCE. YOU PLATE THE WHOLE THING. YOU
GOT YOUR CAULIFLOWER CABBAGE. TAHINI. WHAT DO YOU GOT GOING
OVER HERE WITH THE TOMATO? WE ARE GONNA, I’M GONNA DO A
WHAT WE CALL A POLENTA PIZZA.
IT’S NOT PIZZA, BUT IT’S GOT UM, THAT TOMATOES ARE COOKED WITH BALSAMIC VINEGAR. THEN WE SPICE, MIX. THOSE ARE YOUR MAGIC
INGREDIENTS AND THEN WE MAKE A BECHAMEL. SO I’VE GOT BUTTER AND FLOUR HERE GOING NUTTY AND
KIND OF LIKE POPCORN. YOU ADD YOUR LIQUID. I’M KIND OF
KIND OF FAST, FAST FORWARDING. THEN YOU ADD YOUR POLENTA AND
YOU DO THAT LIKE THAT. WE USED TO CALL IT GRITS. IT IS LIKE A, IT’S A GRITS AND THEN WE SPREAD IT OUT AND WE
PUT THE BECHAMEL ON TOP AND ORGAN. WE PUT IT ON. WHY? THE PARCHMENT PAPER, THE PARCHMENT PAPER IS JUST TO
PROTECT THE BOTTOM OF THE PIE. AND THEN WE TAKE THESE Z OF
TOMATOES WHICH ARE, WE’RE JUST GONNA WATCH YOU DO
THIS IN THE FINAL 30 SECONDS. THIS IS EASY TO DO AT HOME. AND FOR THE HOME CHEFS GET THE
COOKBOOK, THIS PARTICULAR ONE
EXTRA GOOD STUFF. I MEAN, GET IT AND UM, IT’S
CALLED EXTRA GOOD THINGS IS THE
NAME OF THE BOOK BUY IT. THAT WAY YOU CAN HELP GUIDE YOU SLASH FOOD. THAT WAS AWFUL. JEFF. THANK YOU VERY MUCH. IF YOU RECONSIDER OPENING UP IN
NEW YORK, PLEASE LET US KNOW ORDER THE INGREDIENTS FOR THE
RECIPES WE’RE ABOUT TO MAKE BY USING THE QR CODE ON
YOUR SCREEN. YOU CAN EVEN FIND THE KITCHEN
TOOLS TO HELP YOU MAKE IT LIKE
IT. ALL RIGHT. AND IT WORKS LIKE ANY GROCERY
SERVICE AFTER YOU CHECK OUT, JUST SCHEDULE A STORE PICKUP OR
MAYBE EVEN A DELIVER DELIVERY
FOR YOU, TAKING CARE OF EVERYTHING. THIS IS A
GREAT IDEA. I NEVER NEED TO LEAVE THIS SHOW. UH SO WE’RE GONNA START WITH THE
JANUARY RESOLUTION REBOOT. HEALTHY EASY RECIPES FROM GABY
DK AND CREATOR OF WHAT’S GABY
COOKING, GABY. GOOD MORNING. THANKS FOR UH HELPING US LAUNCH
THIS THING. YOU ARE SO WELCOME. DO YOU LIKE
THE DARKNESS OUTSIDE IN L A? OH, MY GOSH. IT’S AN EARLY ONE WHO DOESN’T
WANT TO WAKE UP AND, AND, AND
MAKE CHILI. WHAT DO YOU, WHAT, WHAT DO YOU
GOT FOR US TODAY? SO WE’VE BEEN MAKING ALL SORTS
OF HEALTHY RECIPES IN JANUARY
AND THIS IS ONE OF THE MOST POPULAR
RECIPES ON MY WEBSITE. IT’S A BLACK BEAN, SWEET POTATO
CHILI THAT EVEN LIKE A TRUE MEAT
LOVER WOULD LOVE. AS YOU SAW EARLIER. I JUST SAUTE SOME ONION AND SOME
SWEET POTATOES AND LIKE A LARGE, HEAVY BOTTOM SKILLET. AND I’M GONNA SEASON IT WITH
GARLIC SALT, PAPRIKA CAYENNE AND
A LITTLE CUMIN AND JUST KIND OF TOAST THAT UP
AND THEN EVERYTHING JUST GOES HERE. SO WE HAVE BLACK BEANS, WE HAVE
QUINOA, WE HAVE FIRE ROASTED TOMATOES
AND IT’S JUST GONNA SIT ON THE STOVE AND KIND OF SIMMER FOR
WITH A LITTLE BIT OF STOCK. UM, YOU COULD USE QUINOA, YOU COULD USE FARROW, YOU COULD USE BARLEY,
YOU COULD USE RICE AND
LITERALLY, IT’S JUST KIND OF A SET IT AND
FORGET IT KIND OF THING. AND I’M OBSESSED WITH IT. THE BLACK BEANS IF YOU DON’T LIKE BLACK BEANS
BECAUSE YOU USE A DIFFERENT KIND
OF BEANS, YOU COULD USE CHICKPEAS, YOU
COULD USE KIDNEY BEANS, RED BEANS, LIKE WHATEVER KIND OF
BEANS YOU HAVE IT’S MADE, YOU CAN BE SO YES, IF YOU WANTED TO SAUTE SOME LIKE
CHICKEN OR GROUND TURKEY OR PUT SHREDDED CHICKEN IN
BEFORE IT IS LIKE PERFECT. AND THEN EXTRA WAY TO ADD SOME
PROTEIN AND GABY WITH, WITH MOST
CHILIES, THEY’RE BETTER EVEN LATER. IS THIS A GOOD MAKE AHEAD? THIS IS ONE OF THE. SO YES,
THIS, THIS I ACTUALLY MADE
YESTERDAY AND IT’S BETTER TODAY THAN IT
WAS LAST NIGHT WHEN I MADE IT. THE FLAVORS HAVE TIME TO DEVELOP
AND I’M JUST GONNA SEASON IT WITH OUR GARNISH IT
WITH A LITTLE CHEESE, A LITTLE CILANTRO SOME LIME JUICE AND THEN IF YOU
WANT TO GET A LITTLE FANCY, LIKE
YOU SEE ON THAT PHOTO, I LIKE TO ADD A LITTLE CRE WHICH IS JUST KIND OF LIKE A
WATERED DOWN SOUR CREAM TO GIVE IT A LITTLE EXTRA
CREAMINESS AND IT’S PERFECTION. YUMMY. WHAT’S OUR SECOND? YOU GOT
ANOTHER DISH FOR US? YEAH. SO LET’S TALK ABOUT
VEGETABLES BECAUSE I FEEL LIKE
SO MANY PEOPLE DON’T KNOW HOW TO MAKE
VEGETABLES PROPERLY. AND THE KEY TO VEGETABLES, IN MY
OPINION IS ROASTING THEM. SO, AS
YOU CAN SEE, WE’VE GOT A BUNCH OF
CAULIFLOWER. I HAVEN’T OVERCROWDED THE PAN
AND IT’S SUPER CARAMELIZED. I JUST POPPED IT INTO AN OVEN
425 DEGREES. LET EVERYTHING ROAST UP UNTIL IT’S NICE AND
GOLDEN AND THEN TO MAKE MATTERS EVEN
BETTER, I MAKE A HOMEMADE TAHINI
SAUCE. SO THIS IS A LITTLE TAHINI. I’M JUST GOING TO PUT A LITTLE
BIT OF GARLIC IN THERE. A LITTLE BIT OF MEYER LEMON. I
MEAN, I’M IN L A. WHY NOT? YEAH, YOU COULD DIP YOUR FRENCH
FRIES IN IT. SOME SALT AND
PEPPER. STIR IT ALL UP AND THEN YOU
COULD PUT ON CAULIFLOWER, YOU
COULD PUT IT ON BROCCOLI. YOU COULD, I MEAN, I’M BLANKING
ON OTHER VEGETABLES RIGHT NOW
BECAUSE WE’RE ALIVE. BUT CERTAINLY YOU CAN PUT IT ON EVERY
VEGETABLE KNOWN TO ME AND IT’S A
PERFECT WAY TO MAKE VEGETABLES, YOU KNOW, A
LITTLE BIT MORE DELICIOUS.
ESPECIALLY FOR KIDS. YEAH. GABY. SPEAKING OF VEGETABLES AND KIDS
YOURSELF, ADMITTEDLY, YOU ATE LIKE A SEVEN YEAR OLD
UNTIL YOU WERE 17, RIGHT? I HAVE A NINE YEAR OLD AND, AND AS I’M ASKING THIS FOR EVERY
PARENT WATCHING RIGHT NOW BECAUSE IT’S REALLY
CONCERNING FOR SIR. AND I NOW THAT ETTA LITERALLY ONLY EATS
GRILLED CHEESES AND PASTA. AND I WONDER LIKE, LITERALLY
ALMOST AND I’M WONDERING LIKE, WHAT IS THERE ANYTHING WE CAN DO
TO HELP THAT ALONG OR ARE WE SUPPOSED TO JUST
LET THAT HAPPEN? SO MY PARENTS LET IT HAPPEN TO
BE TOTALLY HONEST. AND THEN I WENT TO CULINARY
SCHOOL AFTER COLLEGE AND I SEEM
TO BE OK. BUT I WILL SAY WHEN YOU MAKE
VEGETABLES LIKE THIS AND YOU GET THAT CARAMELIZED FLAVOR AND YOU
TELL YOUR KIDS IT TASTES LIKE
CANDY. LIKE WHEN I WAS A PRIVATE CHEF,
I USED TO TELL THE KIDS THAT AND THEY WOULD CLEAR THE TABLE. SO I FEEL LIKE AND GETTING THEM
INVOLVED IN THE KITCHEN IS
REALLY NICE. MY DAUGHTER’S ONE, SHE CAN’T
COOK YET, BUT I CAN’T WAIT TILL I CAN MAKE
HER CHOP THINGS. YOU’RE LIVING PROOF THAT THERE’S
HOPE FOR US ALL. SO THANK YOU. I’VE ACTUALLY WONDERED THAT, YOU
KNOW, WHEN YOUR KIDS EAT NO
VEGETABLES, LIKE WHAT HAPPENS, THEY TURN INTO CHEFS LIKE MAKES ME FEEL A LOT BETTER. THERE IS HOPE. LAST TIME I ALSO NEVER HAD
SEAFOOD BEFORE. I WAS 24. SO THERE IS HOPE IT EVERY MORNING FOR 20. YOURS IS FINE. OK. ALL RIGHT, GABY. THANK YOU SO
MUCH. WE APPRECIATE IT. REMEMBER, YOU CAN GET THESE
RECIPES AND ANYTHING YOU NEED, JUST SHOP
THE INGREDIENTS, THE TOOLS, WHATEVER IT IS WITH THE HELP OF
OUR SPONSOR WALMART BY SCANNING THAT QR CODE
THAT YOU SEE, UH OR YOU CAN TEXT FOOD TO
34318. AND JUST SO, YOU KNOW, TODAY EARNS A COMMISSION FOR
PURCHASES THROUGH LINKS ON
TODAY.COM. OK. A LOT OF, YOU PROBABLY WENT
APPLE PICKING OVER THE WEEKEND. AND IF YOU’RE THINKING, WHAT AM
I GONNA DO WITH ALL OF THIS
FRUIT? I’M SURE YOU ARE SO MANY APPLES.
WE’VE GOT SOME IDEA. JET TILA IS HERE LEADING OUR MASTER
CLASS MONDAY TO TEACH US ALL ABOUT THE DIFFERENT
VARIETIES OF APPLES. THE BEST WAY TO USE THEM. HI,
JET. HEY, WHAT’S HAPPENING IN, UH,
SAVANNAH OR, UH, JANET HORSE BOB. ANYWAY, THAT’D BE REALLY BAD. EXACTLY. SHE’S KNOWN AS BOB. BOB. YOU CAN CALLS HER BOB. YEAH. JUST. EXACTLY. WELL, IT’S THAT TIME OF
YEAR, RIGHT? IT’S APPLE TIME. OCTOBER KIND OF ALL THE WAY INTO JANUARY. UH, YOU PROBABLY WANT
TO PICK APPLE JUICE, SAW SOME AT
THE STORE. I JUST WANT TO TAKE YOU THROUGH
THEM ON WHICH ONES TO EAT, WHICH
ONES TO COOK WITH? WHICH ONES CAN KIND OF DO BOTH? CAN, WE JUST CAN, WE CUT AND PEEL FIRST
BECAUSE WE DON’T KNOW HOW TO DO
THAT. LET’S DO THAT. EVERYONE SHOULD
HAVE ONE, A PEELER. MANY DIFFERENT KINDS. I KIND OF
LIKE THE KINDS THAT HAVE A
LITTLE SERRATION ON THEM. SO, HERE’S A LITTLE BIT OF
SERRATION. SO I’M NOT DOING ANYTHING FANCY. YOU KNOW, IT’S LIKE A GAME FOR
ME. RIGHT. I TRY TO DO. NO, IT’S NOT. OH, YOU GOT A
BRUISER ON THAT ONE? AND YOU DIDN’T TAKE THE STICKER
OFF? I LIKE THAT. YOU DIDN’T
WASTE TIME. YOU’RE JUST GOING STRAIGHT IN. WHAT DO YOU DO? IF YOU GET A BRUISE, THE APPLE
LIKE THAT, YOU BAKE IT, YOU KNOW
WHAT YOU DO? YOU BAKE IT VERY GOOD OR YOU
JUST CUT IT OFF, YOU TAKE A
LITTLE PIECE OF JUST LIKE THAT AND IT’S GONE.
RIGHT. AND IT’S LIKE A GAME. I TRY TO MAKE SURE I GET ALL,
YOU KNOW, GET IT ALL IN ONE AND,
YOU KNOW, THEN MY KIDS CAN ANYWAY, WE COMPOST THAT. UM SO THAT’S HOW I CUT AND PEEL
ANOTHER TIP I HAVE FOR YOU IS,
UM, THE WAY I GET THE MOST OUT OF AN
APPLE IS UH, I’LL PEEL IT, I’LL CUT IT IN HALF AND CHECK
OUT. HERE’S A REALLY GOOD TIP. I TAKE
A TEASPOON. UH AND I’LL ACTUALLY USE THE
TEASPOON TO REMOVE THE CORE AND THE WAY. BUT LOOK AT THAT, CHECK IT OUT AND I
GET THE MOST AMOUNT OF APPLE THAT WAY IN OUR STUDIO. SOMEBODY THAT
VERY RARELY ANTHONY WAS THAT YOU OVER THERE?
I ACTUALLY IMPRESSED SOMEONE IN
THERE. I’LL CUT THIS TWO WAYS TODAY. SO WE’RE GOING TO DO, I’M
ACTUALLY, I’VE MADE A APPLE COMPO KIND OF
A WARM CINNAMON BROWN SUGAR
APPLES THAT WOULD GO OVER A DUTCH BABY AND
THEN WE MADE A SAVORY SITUATION, MAKING A LITTLE BIT OF STUFFING
FOR AN APPLE ROULADE. BUT I THINK WE SHOULD TALK ABOUT
TASTING APPLES. UM, SO I BREAK THEM DOWN INTO
TWO GENERAL CATEGORIES. UH, TART AND CRISP IS GOOD FOR
COOKING. AND YOU HAVE A HONEY
CRISP, NOT 100 BUT YOU HAVE A GRANNY
SMITH THERE AND THAT’S GRANNY IS WHAT WE SHOULD COOK
WITH. RIGHT? I WANT YOU TO COOK WITH THESE
AND LOOK, I MEAN, LOOK, I DON’T WANT TO TELL PEOPLE WHAT
TO DO. IF YOU LOVE TART, THEN YOU DO
IT. BUT I COOK WITH GRANNY. THIS IS THE BEST COOKING APPLE
REALLY CRISP, RIGHT? REALLY
TIGHT. UM AND THEN NEXT TO YOU, YOU’LL PROBABLY HAVE A HONEY
HONEY CRISP OR A RED DELICIOUS GRANNY SMITH TIGHT TART, UH RED,
DELICIOUS KIND OF MEALY, GOOD
FOR SNACKING, SNACKING APPLE AND IN BETWEEN
THERE’S A FUJI AND AND THERE’S SO MANY NEW
VARIETIES OUT THERE. UM SO, SO, SO THAT’S A GALA IS ONE OF THE NUMBER OF
TOP FIVE APPLES IN THE WORLD. THAT’S KIND OF GOOD TO GO BOTH
WAYS LIKE A HONEY CRISP BUT ALSO GOOD FOR SNACKING. UM YOU KNOW WHAT WE WE KIND OF
JUST TAKE THE IN APPLES JET IS APPLE INFO.COM. WE KIND OF JUST GO BY SALES INFORMATION AND
THEY ALSO COME IN THESE LITTLE
ONES. I PUT THESE IN MY KIDS’ LUNCH
BOX EVERY DAY. SO YOU HAVE A SNACKING, A BIG
SIZE AND A LITTLE SIZE. UM, SO, SO YEAH, ANOTHER THING YOU CAN
DO IS YOU TAKE THE APPLES, YOU COOK THEM DOWN AND LOOK WHAT
I MADE. I MADE A PORK ROULADE HERE. AND
WHAT I’VE DONE IS I LOVE APPLES
AND PORK. SO I’VE TAKEN THE APPLES, I’VE TAKEN
CRANBERRIES, SOME, SOME DRESSING
THERE AND I’M SURE HOW THAT WORKS. SO, HERE’S THE
PIECE OF PORK LOIN. YOU TAKE THE PORK LOIN AND
HERE’S THE DRESSING THAT I MADE AND YOU BASICALLY EITHER CUT, CUT THE PORK LOIN INTO A SHEET
OR YOU CAN ACTUALLY JUST USE A
MALLET. IF THAT’S EASIER FOR YOU. YOU
WANT TO LEAVE A LITTLE ROOM ON
THE EDGE. AND ALL WE’RE GOING TO DO IS I
LIKE TO USE PARCHMENT PAPER. SO I DON’T REALLY HAVE TO BE
MAKING TOO MUCH CONTACT AND
LOOK, I’M JUST LIFTING AND ROLLING, LIFTING AND ROLLING AND I
HAVEN’T EVEN TOUCHED THE PORK,
CHECK THAT OUT. SO YOU TIE THAT, YOU TIE THAT WITH A LITTLE BIT
OF BUTCHER WINE. UM I BROWN IR IT’S REALLY NOT THAT HARD. THE
NICE THING. AND THEN YOU MAKE
ONE OF THOSE SITUATIONS. UM ANOTHER REALLY FUN UH DEAL IS I ACTUALLY TAKE THE
APPLES AND I CUT THEM BIGGER AND
THEN JUST BUTTER, THE BUTTER AND BROWN SUGAR AND
CINNAMON MAKES IT REALLY MORE
DELICIOUS. I LOVE THE BABY TOO. OH, AND YOU NEVER HAD A DUTCH BABY? YEAH, I LOVE A DUTCH BABY. IT’S
JUST LIKE A LARGE PANCAKE. SO
TAKE YOUR DUTCH BABY. IT BASICALLY POOPS UP IN THE
OVEN REALLY BIG. AND THEN I’M GONNA TAKE THE
APPLE. LOOK AT THAT. LOOK AT THE
APPLE, THE WARM APPLE THAT YOU HAD ME WITH DUTCH BABY YET. THIS LOOKS SO DELICIOUS. AND THEN UH YOU KNOW WHAT, HOW
YOU FINISH IS ALWAYS REALLY
IMPORTANT. SO A TON POWDERED SUGAR ICE CREAM WHIPPED
CREAM. UM THERE IT IS. GO OUT PICK APPLES, EAT APPLES, FIND A NEW VARIETY EVERY DAY AND
THEN PLAY WITH IT AND EAT IT. THANK YOU SO MUCH. THIS MORNING OF TODAY. FOOD,
QUICK AND EASY COOKING IS THE
NAME OF THE GAME. MARK BITMAN IS THE BEST SELLING
AUTHOR OF OVER 30 COOKBOOKS. AND NOW HE’S OUT WITH A REVISED
VERSION OF HOW TO COOK EVERYTHING FAST WITH
ALL THE RECIPES, THE BOOK WHICH EVERYBODY’S
RAVING ABOUT, BY THE WAY, YOU’RE MY FAVORITE HOST. WHAT
CAN I SAY? YAY? OK, DROP BISCUITS. YOU THINK THEY’RE HARD. MOST
PEOPLE DO. THEY’RE NOT, I MEAN DOUGH AND
ALL. THAT’S A LOT, RIGHT? SO DOUGH IS FLOUR AND BAKING
POWDER AND BAKING SODA AND SALT
AND PEPPER. YOU NEED CHILLED BUTTER. UM, CHECK, CHECK AND CHECK IT COULD BE FROZEN
EVEN REALLY. AND UM, YOU JUST WANNA, YOU JUST WANNA USE THE REGULAR
STEEL BLADE. SHE’S LIKE WHICH BLADE ARE YOU
USING? I’M OVER HERE LIKE, OK,
JUST PUSH ON KIND OF CHOP THAT UP AND THEN YOU PUT BUTTER, MILK I MEAN, YOU COULD DO THIS BY
HAND BUT WE ARE TRYING TO TALK
EASY, RIGHT? SO ACTUALLY HAVE ONE. YOU DON’T HAVE ONE OF THOSE. NO, I’M PROUD OF
MYSELF. I HAVE ONE AND THEN YOU
DO THIS UNTIL IT LOOKS LIKE THIS. OK? AND THEN YOU CAN USE AN ICE CREAM SCOOP.
YOU CAN USE TWO SPOONS TO SHAPE
THESE. BUT I DO THIS. YOU DON’T HAVE TO ROLL IT OUT. THAT’S WHY THEY’RE CALLED DROP
BISCUITS WAS, YOU KNOW, YOU KNOW, DROP BISCUITS AND YOU WANNA KEEP
THEM SMALL BECAUSE THEY COOK FASTER AND THEN THEY STAY BEAUTIFULLY
CRISP LIKE THIS ON THE OUTSIDE. THIS IS JUST A MIXTURE OF
MUSTARD AND JAM, APRICOT, JAM, CHUTNEY JAM. AND THEN YOU GET THIS IS THAT, I MEAN, THEY’RE RAVING. IS THAT A THING? MUSTARD AND
JAM? IT’S A THING THAT ANY KIND OF HAM OR NO? WELL, ANY KIND OF GOOD HAM. OK. SO NOW WE’RE GONNA MOVE ON TO
THE NEXT THING, I’M GONNA TRY THIS WHILE YOU
START ON THAT. SO THE NEXT ONE, APPLE GOOD, YOU EAT A BISCUIT SO GOOD WHEN YOU SMACK SOMEBODY’S ARM, RIGHT? SO THIS IS DICED APPLES. I LIKE
TO LEAVE THE SKINS ON ACTUALLY.
BUT THESE ARE OFF. BUT, BUT UH HONEY CRISP AND
GOLDEN DELICIOUS, BUT THEY CAN
BE ANY MIXTURE AND YOU’RE GONNA SAUTE THOSE. SO
THE IDEA OF THIS IS, IT’S AN APPLE CRISP IN TWO PANS. SO
MUCH EASIER AND FASTER WHILE THAT’S COOKING. YOU ADD A
LITTLE WATER SO IT DOESN’T BURN AND THAT’S IT. RIGHT. WHILE THAT’S COOKING, WE
MAKE LIKE AN APPLE CRISP
TOPPING. HOW DO WE DO THAT? SO THAT’S, LET’S DO IT IN THE
RIGHT ORDER. OATS. THIS IS A FAIR AMOUNT OF BUTTER OATS. IT’S NOT LOW FAT WALNUT COCONUT. THAT’S WHAT IT IS. BROWN SUGAR. YOU GUYS DIDN’T
SEE THE TASTE OF COCONUT IN
THERE. WE’LL HAVE ANOTHER BISCUIT. THIS IS, WHAT IS THAT? CINNAMON AND GOT THAT ONE A LITTLE BIT AND THEN JUST COOK THAT UNTIL IT’S CRISP UNTIL
IT’S LIKE THAT. THAT’S BASICALLY GRANOLA, RIGHT?
I BET YOU THIS BY ITSELF IS
DELIGHTFUL. I BET IT IS. I’M SURE HE HAS. THIS IS DANGEROUS BEFORE I EVEN
GET TO THE APPLE ON TOP. THAT’S
THE PROBLEM. I MAKE AN APPLE CRISP AND I JUST
EAT ALL THIS IS. YEAH. YOU KNOW, WE’RE GONNA,
WE’RE GONNA EAT THIS AFTERWARDS.
SO WE GOTTA DO THIS UNTIL YOU WIND UP WITH SOMETHING
THAT LOOKS LIKE THIS OR SOMETHING THAT LOOKS LIKE
THIS. AND UM IT’S YOUR SHOW. YOU KNOW HOW LONG DO YOU UM DO THAT? THIS IS LIKE FIVE MINUTES.
SEVEN. YEAH. YEAH, WE’RE GONNA COOK THIS. YOU GOT
30. THIS IS WHY YOU HAVE 30. DO YOU KNOW WHAT WOULD GO SO
WELL WITH THAT CUP OF COFFEE
YOU’RE HAVING RIGHT NOW. I KNOW I KNOW A BREAKFAST. NO, A SLICE OF WARM BUTTERY APPLE IS NOTHING MORE CLASSIC OR
COMFORTING THIS TIME OF YEAR. SO
WE ASKED MAYA CAMILLE BROUSSARD. SHE’S THE OWNER OF
JUSTICE OF THE PIES TO SHARE HER
BEST PIE MAKING TIPS. TAKE A LOOK. WE HAVE THREE CUPS OF FLOUR, SOME GREEN, SOME KOSHER SALT AND WE 16 TABLESPOONS OF REALLY, REALLY
COLD AS SALTED BUTTER. AND WE’RE
GONNA CUT INTO THE FLOWER. WHAT YOU WANT TO SEE IS PEA SIZE
SHAPE PIECES OF BUTTER AND THAT BUTTER IS GOING TO
STEAM INTO THE CRUST AND POP UP AND THAT’S GONNA MAKE
IT FLAKY. I ALWAYS START OFF WITH A LITTLE
BIT OF WATER AND THEN I ADD AS I
GO ALONG. ALL RIGHT. SO ONCE ALL OF THAT
COMES TOGETHER, ESSENTIALLY CREATE A DISK AND THE DISK IS ABOUT 13 OUNCES. YOU’RE GONNA WRAP IT IN A
PLASTIC WRAP AND PUT IT IN THE
FRIDGE TO CHILL FOR 1 TO 2
HOURS. JUST A LITTLE BIT OF FLOUR ON
TOP. ROLL AWAY FROM YOUR BODY, LIFT IT UP AND ROLL AWAY AND THEN YOU’RE GOING TO TURN IT WHEN YOU LIFT IT UP AND TURN IT
AND ROLL AWAY FROM THE BODY. YOU’RE MAKING SURE THAT THE
CRUST DOESN’T STICK TO THE
COUNTER, TOP SURFACE. NOW, WE’VE GOT TO MAKE THE
APPLES. SO I HAVE ABOUT SIX OR
SEVEN APPLES THAT I’VE SLICED UH POURED AND PEELED. WE’RE
GONNA PUT IN A CINNAMON GINGER
IN THAT BAG GRAVY LIKE YOUR SUGAR T LIGHT BROWN SUGAR OF. AND THEN I’M GONNA RIP THAT IN
WITH MY FINGERS OR YOU CAN USE A SILICA ACT LAB FOR A VERY MARSH. THEN I’M GOING TO ADD IN SOME
LEMON JUICE. I’M GOING TO TAKE ONE TABLESPOON OF BUTTER, PUT IT INTO MY SAUCE PAN AND THEN I CUT THE APPLES UNTIL
THEY ARE PORK TENDER. SO WE HAVE OUR PIE SHELL THAT IS LINED WITH ONE DISH OF, I’M GOING TO MAKE THE APPLE PIE FILLING AND WE’RE JUST GOING TO SIMPLY PUT IT INTO THE HIGH SHELL. NOW, I’VE GOT MY CRUST THAT I
ROLLED OUT EARLIER AND I AM JUST GOING TO SIMPLY ROLL THAT ON TOP OF THE HIGH
CRUST. SEE HOW EASY THAT WAS. THEN WE’RE GONNA TAKE THE EDGES
AND WE’RE GOING TO ROLL AND TUCK ROLL AND THEN I TAKE MY FINGER AND
I’M GOING TO PUSH LIKE THIS. SO
PUSH THE CRYPT TH CRUST, THEN I’M GOING TO TAKE A KNIFE AND I’M GOING TO CUT
SOME MINT ON TOP OF THE PIE
CRUST. IT’S A VERY IMPORTANT STEP
BECAUSE YOUR PIE CRUST BECAUSE OF THE
BUTTER IS MORE TO UH RELEASE THE SPEED. SO
THAT’S A VERY IMPORTANT STEP. BUT THIS IS MY FAVORITE STEP
THAT I LOVE TO DO, WHICH IS THE
LAST STEP BEFORE I POP INTO, I HAVE UH ONE EGG AND THEN I’M
GOING TO HAVE ONE TABLESPOON OF
WATER AND THEN I DO A EGG WASH. SO ONCE I’VE DONE THE EGG WASH,
I AM GOING TO PLACE IT ON A BABY
SHEET AND PUT IT IN THE CENTRAL RACK
OF THE OVEN. ANOTHER TIP IS THAT I REALLY
DON’T WANT YOU TO MISS IS TO
PLACE IT ON A BABY SHEET SO YOU CAN CATCH
ALL OF THE JUICY JUICES THAT MAY
FALL. I DON’T LIKE TO CLEAN MY OVEN.
SO I MUCH RATHER CLEAN A BABY
SHEET THAN TO CLEAN MY OVEN. SO I HAVE A BEAUTIFUL, A WASH PIE. AND THEN CAN I TAKE IT OUT OF
THE OVEN? LITTLE GOLDEN, DELICIOUS, GOLDEN
BROWN APPLE PIE THE BEST YOU EVER? WELL, I JUST ATE A WHOLE APPLE
PIE BEFORE 1054 AT MAYA WORTH EVERY CALORIE TO GET
MAYA’S RECIPE. HEAD TO
TODAY.COM/FOOD. WE’LL BE BACK RIGHT AFTER THIS
DELICIOUS SO WE’RE GONNA CELEBRATE THIS
MORNING WITH TWO DELICIOUS APPLE TREATS THE
SUPERFOOD FRIDAY TODAY. NUTRITION AND HEALTH EXPERT JOY
BAUER IS GONNA SHOW US HOW TO MAKE APPLE FRITTERS AND ALSO A
FUN SPIN ON CARAMEL APPLES. JOY. ALWAYS GOOD TO SEE YOU TAKE IT
AWAY. HEY GUYS FIRST, LET ME SAY I
LOVE APPLES SO MUCH. THEY’RE CRISPY ON THE OUTSIDE,
JUICY ON THE INSIDE. DEPENDING UPON WHAT VARIETY YOU
HAVE. THEY BRING ALL SORTS OF
DIFFERENT FLAVOR PROFILES,
RIGHT? AND THEY’RE LOADED WITH
NUTRITION. SO WE’RE GONNA START
WITH A HEALTH FIVE VERSION OF APPLE FRITTERS
AND I’M HOLDING AN APPLE HERE. THE FIRST THING YOU DO IS YOU’RE
GONNA CORE IT RIGHT DOWN THE MIDDLE, TURN IT
SIDEWAYS AND WE’RE GOING TO
SLICE IT INTO THIN, I WOULD SAY ABOUT AN EIGHTH OF
AN INCH PIECES OR CIRCLES. LET ME SHOW YOU WHAT THIS LOOKS
LIKE JUST LIKE THIS. AND SO HERE I HAVE A PANCAKE BATTER AND SO I’M USING A WHOLE GRAIN,
BUT YOU CAN USE ANY KIND THAT
YOU HAVE IN THE HOUSE. AND SO I’M GONNA DIP IT RIGHT IN FLIPS, RIGHT AND OH MY GOODNESS. HOLD ON A
MINUTE. I GOTTA GET ANOTHER
PIECE. HERE IS JUST LIKE US JOY BAUER MESSES UP. AND SO ALL YOU’RE GONNA DO IS PUT IT
RIGHT IN A HEATED SKILLET AND YOU LET THEM SIT FOR ABOUT
TWO MINUTES ON EACH SIDE AND YOU
HAVE TWO OPTIONS HERE. YOU CAN EITHER MAKE, I’M GONNA
SHOW YOU. I HAVE, I HAVE A
SKILLET RIGHT OVER HERE. YOU COULD MAKE PANCAKE LIKE
PIECES. YOU COULD SEE THE, THE APPLE
PEEKING THROUGH OVER HERE OR IF YOU WANNA POKE THE WHOLE OF
THE APPLE, YOU CAN MAKE IT MORE SO LIKE A
LITTLE APPLE RING. AND NOW AFTER THEY’RE ALL DONE, I’M GONNA BRING YOU OVER TO MY
ISLAND BECAUSE I’M GOING TO SHOW
YOU HOW TO PUT THE ICING ON THE CAKE OR I
SHOULD SAY THE ICING ON THE
FRITTER. YES. DOES IT WHEN YOU DO IT? TWO MINUTES ON
EACH SIDE, THE APPLE STILL COOKS
ENOUGH. YES. AND THIS IS WHAT I WOULD
TELL YOU. AND THAT’S A GREAT POINT,
CHANEL, IF YOU TAKE A BITE AND YOU FIND
THAT THE APPLE IS A LITTLE BIT
TOO FIRM, JUST LAY THEM OUT ON A PLATE AND
PUT IT IN THE MICROWAVE FOR
ABOUT 30 TO 60 SECONDS. BECAUSE IDEALLY WHAT YOU WANT TO
GET IS THIS DOUGHY GOODNESS ON THE OUTSIDE
AND A GUSHY SAUCE, SWEET APPLE ON THE INSIDE. YEAH. AND THAT’S WHAT THEY LOOK
LIKE. SO NOW I TAKE A LITTLE BIT OF MELTED
BUTTER AND ALL I’M GONNA DO IS SPREAD
IT ON THE TOP AND A LITTLE BIT
OF SUGAR OR YOU CAN USE SUGAR SUBSTITUTE IF
YOU WANT TO PULL BACK IN A LITTLE BIT OF
GROUND CINNAMON AND THAT’S IT. GUYS, YOU MAKE,
IT MAKES A GREAT BIG BUNCH AND
IT’S REALLY DELICIOUS. I HOPE EVERYBODY LOVES THAT. YOU ALSO HAVE YOUR OWN TAKE ON
AND I’M NOT SURPRISED. CARAMEL
APPLES. YOU MAKE A CARAMEL SAUCE AT
HOME. I AM SO EXCITED ABOUT THIS
RECIPE AND IT’S A CARAMEL SAUCE YOU COULD FEEL REALLY GOOD ABOUT
BECAUSE I CLEVERLY USE DATES. I’M TAKING DATES WHICH HAVE
NATURAL SWEETNESS. YOU PUT THEM
INTO THE BLENDER. THERE’S NO COOL SYRUP IN THIS AND YOU DON’T NEED
THE STOVE EITHER WHICH MAKES ME
VERY EXCITED. SO I ADD A CUP OF BOILING WATER.
AND WHAT THAT’S GONNA DO IS
SOFTEN UP THE DATES. YOU LET IT SIT FOR ABOUT 15
MINUTES AGAIN. IT’S GOING TO MAKE THE DATES
MUCH EASIER TO BLEND. THEN YOU REMOVE ABOUT HALF A CUP
OF WATER. IT DOESN’T HAVE TO BE
AN EXACT SCIENCE. JUST SOME WATER AND I PUT IN
SOME MAPLE SYRUP A LITTLE BIT, OOPS, A LITTLE BIT OF EXTRACT JUST ABOUT ONE TEASPOON.
AND THEN THIS IS REALLY NICE. IF
YOU COULD FIND IT. THIS IS JUST MAPLE EXTRACT OR
MAPLE FLAVOR. YOU WHIRL THIS UP. I’M JUST GOING TO SHOW YOU WHAT
THIS LOOKS LIKE. THIS IS CARAMEL
SAUCE. THIS IS CARAMEL SAUCE AND NOW
WE’RE MAKING SHEET PAN, CARAMEL APPLES BECAUSE WE’RE
GONNA TAKE THIS OVER THE TOP. SO THIS IS WHAT IT LOOKS LIKE
WHEN IT’S DONE. BUT YOU TAKE YOU LIKE APPLE SLICES UP AND THEN ALL YOU
DO IS YOU PUT THE CARAMEL SAUCE OVER THE TOP
AND ALL SORTS OF TOPPINGS, CHOCOLATE CHIPS. MELTY CHOCOLATE. LOOK, I HAVE
COCONUT IN THE MIDDLE. YOU COULD
DO WALNUTS PECANS. I MEAN, IT’S A PARTY. IT LOOKS DELIGHT. IT’S THE PARTY. THANK YOU, JOY FOR THE REST OF IT. BYE GUYS. HAVE A GREAT WEEKEND. AS ALWAYS. IT’S TODAY.COM/ALEJANDRA RAMOS
IS HERE WITH COMFORT FOODS TOO AS IT GETS COLD. THIS MUSHROOM
KIND OF FREAKS ME KIND OF FUN. RIGHT? I IT’S A YUMMY MUSHROOM. WHAT’S GREAT ABOUT THIS IS YOU
CAN USE ANY KIND OF MUSHROOM SO YOU CAN USE THE
CLASSIC BUTTON MUSHROOMS OR GO FOR SOMETHING A LITTLE BIT
FANCY, LIKE AN OYSTER OR SHATA. YOU CAN GET THE MIX IT UP. YEAH. AND SO ALL YOU WANT TO DO IS YOU
KIND OF WANT TO DO A NICE LITTLE ROUGH
CHOP ON THESE RIGHT. DOESN’T HAVE TO BE ANY
BREAKDOWN. THEY BREAK DOWN A LOT. SO YOU’RE, YOU’RE GONNA SEE ALL
THESE MUSHROOMS ARE GOING TO GO
IN THERE, BUT THAT HEAT IS GOING TO PULL
OUT ALL OF THAT WATER ALSO, WHEN YOU’RE ADDING, YOU KNOW, LIKE A LITTLE BIT OF
OLIVE OIL AND SALT THAT PULLS
OUT ALL THAT WATER HERE. HERE, IT’S JUST, WE’VE GOT SOME
CARROTS, SOME ONIONS AND SOME
CELERY, BASICALLY THE BASE OF YOUR DISH. THEN YOU ADD YOUR MUSHROOMS IN.
RIGHT. AND I’M GONNA, I’M NOT GONNA DO ALL OF THEM
RIGHT NOW BECAUSE IT DOESN’T NEED TIME TO COOK
DOWN. AND THEN ONCE THOSE MUSHROOMS
COOK DOWN A LOT, THEN YOU ADD
THE GARLIC. YOU DON’T THINK I’M OVER GARLIC BECAUSE I THINK I’VE BEEN
PUTTING IT IN WITH IT. EXACTLY. YOU DON’T WANT TO DO THE GARLIC
AT THE TOP BECAUSE THEN IT CAN BURN AND IT
CAN GET BITTER. AND THEN THAT FLAVOR IS GONNA BE
IN THE, THE DISH AND CHEF. THIS IS A VERY HEARTY.
RIGHT. SO, IT’S GOOD FOR FALL. IT’S A GREAT FALL DISH. AND WHAT I LOVE ABOUT IT, IT’S
LIKE MUSHROOMS ARE, THEY’RE
MEATY. RIGHT. SO, THEY’RE REALLY SATISFYING. AND I LOVE THAT THEY’RE JUST
REALLY FILLING AND YOU CAN ADD
OTHER THINGS TO IT TOO. SO YOU’VE GOT LEFT OVER WHICH IS
FREE CHICKEN OR YOU WANT TO ADD A LITTLE BIT OF
ITALIAN SAUSAGE TO IT. GO AHEAD AND DO THAT. I LOVE IT.
VEGETARIAN. I THINK IT’S FANTASTIC AND IT’S
ALL IN ONE POT. ONCE THE VEGGIES ARE COOKED, YOU
ADD SOME FLOUR. THIS IS GONNA, YEAH. SO THAT’S, THAT’S GONNA THICKEN IT. SO IF YOU WANT TO GIVE IT LIKE A
LITTLE BIT OF A MIX THERE DOING SOME CHICKEN BROTH AND THEN YOU CAN DO, THIS IS
OPTIONAL, BUT YOU CAN DO A
LITTLE, UM, LIKE A LITTLE SHERRY OR A LITTLE BRANDY. IT ADDS A NICE FLAVOR TO
IT. RIGHT. AND THIS IS JUST GONNA GREAT, GREAT. I MEAN IT ALWAYS RIGHT. RIGHT. IT LIKE FALL, IT LIKE COZY TIMES. UH AND THEN YOU’RE GONNA ADD
SOME GREAT HERBS. SO HERE WE’VE GOT SOME CHOPPED
UP ROSEMARY, SOME SEED SOME TIME, ALL THOSE WONDERFUL
WINTER HERBS. AND THEN THIS IS MY LITTLE
FAVORITE TRICK. SO THIS IS
NUTMEG A WHOLE NUTMEG. YOU CAN BUY THE, I KNOW YOU CAN DO, I MEAN TO GO FOR IT. IT’S FUN. YOU LIKE GRATE IT IN THAT
GOES RIGHT IN AND IT ADDS THIS WONDERFUL
LITTLE SORT OF TOUCH OF LIKE
SUBTLE WARMTH TO IT. WE GOT A MINUTE LEFT. OK. SO IT GETS REALLY NICE AND
THICK AND THEN YOU PUT YOUR PUFF
PASTRY RIGHT ON TOP. EVERYTHING IS IN THE POT THING.
IT IN. PLEASE TRY IT IN. YEAH, TALK TO US ABOUT THE DESSERT
TOO. THE PASTRY. SO YEAH. SO THEN OVER HERE NOW
I’VE GOT A DESSERT VERSION. SO YOU CAN USE EITHER STORE PIE
CRUST OR PUFF PASTRY AND THIS IS AN APPLE PIE AND
BANANA. I GREW UP EATING IN BANANAS FOR
EVERYTHING. WE BASICALLY JUST PUT EVERYTHING
IN DOUGH, RIGHT? AND THIS DISH IS LIKE THINK OF A
OF A MCDONALD’S APPLE PIE BUT
WAY BETTER. VERY SIMILAR, VERY SIMILAR. SO THERE YOU GO. IT’S LIKE A
LITTLE, IT’S A MCDONALD’S APPLE
PIE WITH A LATIN TWIST, ISN’T IT JUST, IT JUST TOTALLY
ELEVATES MY FLAVOR. OK. OUR PAUL DONNO SKIN HAS A BEAUTIFUL APPLE CRUMBLE
CAKE THAT YOUR FAMILY WILL
DEVOUR. WE CAN’T WAIT TO SEE THIS
DESSERT. YOU’RE GONNA COOK UP
FOR US. SO WHAT ARE WE GONNA MAKE? GONNA MAKE AN IRISH APPLE
CRUMBLE CAKE. THE BOOK IS FILLED WITH FAMILY
CLASSICS AND THERE’S A WHOLE
DESSERT BING SECTION IN THERE THAT
CELEBRATES THE SORT OF THINGS WE WANT TO COOK AROUND THIS TIME
OF THE YEAR. SO WE’RE GONNA MAKE UP THIS
IRISH APPLE CRUMBLE CAKE. AND THE FIRST THING YOU GOTTA DO
IS SOFTEN DOWN YOUR APPLES. SO I’M GONNA TAKE SOME UH PEELED
CORD AND DICED APPLES POP IN A
LITTLE BIT OF WATER. THERE’S A HOT PAN OVER HERE. UM,
A LITTLE BIT OF WATER, THEY’RE
GONNA STEW OUT AND WE’RE GONNA LITERALLY, OH
THAT’S A VERY HOT PAN OVER THERE. WE’RE GOING TO SEE THEM OUT WITH A LITTLE BIT OF SUGAR AND BASICALLY PUT THEM OUT UNTIL
THEY’RE REALLY NICE AND SOFT AND
DOWN. AND WHAT YOU SHOULD BE LEFT WITH
IS SOMETHING THAT LOOKS LIKE
THIS. IT’S STILL HOLDING ITS SHAPE A
LITTLE BIT, BUT IT’S GONE SWEET, SOFT AND MUSHY AND GORGEOUS
THINGS ARE HAPPENING IN IS
THERE. I MEAN, I KNOW THERE ARE A
MILLION KINDS OF APPLES OUT
THERE. WHAT DO YOU LIKE? DO WE USE TO BAKE? I ALWAYS GET
NERVOUS WHEN I SAY THIS IN
AMERICA. BUT DO YOU KNOW WHAT A GRANNY
SMITH IS OVER THERE? GO WITH THE GRANNY SMITH. IT’S
GOING TO BE GORGEOUS IN HERE. IT’S CHRISTMAS PARK, BUT IT’S STILL GOT A BIT OF
SWEETNESS AND IT’S GOING TO BE
LOVELY IN THIS BATTER. NOW, FOR OUR BATTER, I HAVE
CREAMED TOGETHER SOME BUTTER AND
SOME SUGAR. I’VE ADDED MY EGGS. I’VE ADDED A LITTLE BIT OF FLOUR
IN THERE AS WELL AND WE’RE GOING
TO GET A CUT APPLE IN ALONGSIDE A LITTLE BIT OF FLOUR.
AND NOW OF COURSE, IT’S FALL. WE ARE THINKING OF THANKSGIVING
AROUND THE CORNER. YOU’VE GOT TO GO WITH A LITTLE
BIT OF CINNAMON SPICE IN THERE. SO GO AS HEAVY AS YOU FANCY
HERE. IT REALLY SOMETHING THAT
WORKS WELL WITH APPLE AND A LITTLE BIT OF RICE. WE’RE
GOING IN THERE WITH OUR BAKING
POWDER. WE’VE GOT A LITTLE BIT OF FLOUR
AS WELL AND BASICALLY YOU’RE GOING TO
BRING THAT BATTER TOGETHER. IT’S QUITE A DENSE BUT SWEET
MIXTURE AND IT REALLY IS A
FOOLPROOF RECIPE. I LIKE A LOT OF THE RECIPES IN
THE BOOK. THIS IS ABOUT GETTING RESULTS
AND MAKING SURE THAT IF YOU GO TO THE TROUBLE OF
COOKING, YOU’RE GOING TO GET A SERIOUSLY
GORGEOUS RESULT. SO WITH THIS CAKE BATTER, ONCE YOU’VE MIX THAT THROUGH THE
MOISTURE OF THE APPLE IS GOING
TO GET IN THERE, THE CINNAMON, ALL THOSE GREAT
THINGS ARE GOING TO HAPPEN. POP THAT INTO TWO SPRING FORM
CAKE PANS, CAKE TINS WITH A LITTLE BIT OF
PARCHMENT PAPER. IT’S GONNA BAKE OFF FOR ABOUT 3
325 °F FOR ABOUT 40 MINUTES UNTIL A SKEWER IS CLEAR. AND THEN YOU’RE GOING TO HAVE
THE FOUR INGREDIENTS THAT BRING
TOGETHER THIS CAKE. SO I HAVE MY CAKE THAT IS
SLIGHTLY ICED FOR OUR ICING. UM YOU MAKE UP A VERY SIMPLE BATTER
AND IT’S JUST A BUTTER CREAM
FROSTING. I PUT THAT ON TOP, BUT THE
FINISHING TOUCHES OF THIS ARE THE CRUMBLE THAT WE’RE GOING
TO CREATE. I I JUST WITH MY FINGERTIPS, PUSH
TOGETHER SOME FLOUR AND SOME
BUTTER DO THIS. WE’RE GONNA ADD SOME
CHOPPED HAZELNUTS AND THEN A NICE BIT OF SWEETNESS
IN THE FORM OF SOME BROWN SUGAR.
SO GET THAT IN THERE, GET THAT MIX THROUGH AND THIS IS
GOING TO GO INTO THE OVEN AS
WELL. SO YOU GET THIS GORGEOUS SWEET
HUMBLE MIXTURE THAT’S GONNA GO BEAUTIFUL OVER THE TOP
OF THAT. SO THAT’S OUR TOPPING INTO THE
OVEN. GET THAT BAKED OFF AND YOU
SHOULD HAVE SOMETHING THAT’S CRISP AND
CRUNCHY AND GORGEOUS YOU BAKE THAT STUFF. OK. GOT IT. AND IT’S SWEET AND IT’S CRISP
AND IT’S CRUNCH AND IT ADDS
THAT, YOU KNOW, BECAUSE YOU’VE GOT A DENSE SWEET
THING GOING ON OVER HERE. YOU’RE TALKING ABOUT TEXTURES
AND FLAVORS. AND THE OTHER THING WE’RE GOING
TO DO IS SLICE UP SOME MORE
GRANNY SMITH SOFTEN IT DOWN WITH SOME BUTTER
AND SOME SUGAR AND A LITTLE BIT
OF WATER. AND THEN YOU GET THESE BEAUTIFUL
LITTLE STRANDS THAT ARE GOING TO BE PART OF OUR
DECORATION ON TOP. BUT WHEN YOU HAVE YOUR BUTTER
CREAM FROSTING THE TRICK HERE. AND WHAT GIVES A BEAUTIFUL
SWEETNESS IS DOLCE DE LECHE STIRRED ROOM. ARE YOU WITH ME? ARE YOU? I LOVE THAT. SO WHAT DO YOU DO TO MAKE THAT
DOLCE DE LECHE BUY IT? DON’T, DON’T MAKE IT,
DON’T EVEN WORRY ABOUT IT. GO
AND GO AND BUY IT IN THE STORE AND
THIS IS THANKSGIVING. YOU’RE UP YOUR EARS ALREADY
DOING THINGS YOU DON’T WANT TO
BE MAKING DO LETTE. IT’S AN EASY ONE. BUT YOU KNOW, AT THE SAME TIME, LET’S TAKE THE SHORT CUTS THAT
WE NEED AROUND THIS TIME OF
YEAR. SO WE’RE GOING TO FINISH THE
CAKE WITH OUR FROSTING THAT’S
SPREAD OVER THE TOP. THOSE LOVELY LITTLE APPLE
STRANDS THEY’RE GONNA PLACE IN
AND AROUND HERE. SO YOU GET A BITE OF SWEET APPLE
IN EVERY SINGLE SLICE AND THEN WE’RE GONNA TOP IT OFF
WITH OUR FINISHING LAYER OVER
THE TOP THAT ON TOP AND THEN LITERALLY YOU BUILD,
YOU BUILD, YOU BUILD UNTIL YOU HAVE
SOMETHING THAT LOOKS AS
PHENOMENAL AS THIS. CAN YOU IMAGINE YOUR THANKSGIVING TABLE LAND? THEY CAN, THAT IS BEAUTIFUL. AND WE’RE BACK WITH OUR TODAY
TABLE SERIES WHEN IT COMES TO
BUSY WEEK NIGHTS, WHIPPING UP DINNER CAN FEEL
EXHAUSTING, ESPECIALLY IF THE RECIPE
REQUIRES A LONG LIST OF
INGREDIENTS. THAT’S WHY CHEF AND TV HOST
ELENA BESSER IS BRINGING IT BACK
TO THE SIMPLE BASICS. YOU ONLY NEED FIVE THINGS TO
MAKE THIS SHOW STOPPING DINNER.
CHEF. GOOD TO HAVE YOU TO BE HERE. LET’S START WITH THIS
BEAUTIFUL PIECE OF MEAT IN IT. I’M SO HAPPY TO BE HERE AND I’M
HAPPY WE ARE MAKING STEAK TODAY. THIS IS A RIB EYE AND WE’RE
DOING THE REVERSE SEAR METHOD
WHICH MEANS WE START IN A LOW TEMPERATURE OVEN THIS DAY THROUGH ABOUT 80% OF
THE WAY THROUGH. AND THEN WE FINISH IT ON THE
STOVE TOP IN A CAST IRON UH TO GET THAT NICE CRUST
WITHOUT SETTING OUR SMOKE ALARM
ON. THIS IS UNCLE, THIS IS UNCLE AL’S MEAT SELECTION OF CHOICE.
AM I WRONG THE BONE IN RIB EYE
BONE AND RIB EYE? REVERSE SEAR IS THE BEST WAY TO
GO. I AGREE. I WAS TELLING ELENA AL THAT I’VE
STARTED DOING REVERSE SEAR
BECAUSE THE OTHER WAY YOU END UP SERVING
IT KIND OF COLD TO GUESS. AND REVERSE SEAR PUTS ALL THAT
HEAT ON IT AT THE END AND EVEN AFTER YOUR REST PERIOD,
IT STAYS ABSOLUTELY. SO SALT, THE MEAT
DON’T BE AFRAID, VERY GENEROUS AMOUNT. THAT IS
WHAT’S GOING TO GIVE IT ALL OF
THAT FLAVOR. YOU WANT TO TAKE IT OUT OF THE
REFRIGERATOR ABOUT AN HOUR
BEFORE COOKING JUST SO IT COMES TO TEMP
AND IT COOKS NICE AND EVENLY. WE HAVE IT ON TOP OF A WIRE RACK
LINED BAKING SHEET SO THAT ALL OF THAT HEAT CAN ESCAPE AND
IT CAN CONTINUE TO COOK EVENLY. AND WHAT I LOVE ABOUT IT IS THAT
IT ALSO MAKES SURE THAT THAT FAT RENDERS DOWN. SO IT’S LIKE
BUTTER WHEN YOU EAT IT LIKE, BUT THAT’S WHAT WE WANT.
AND IF YOU HAVE ME, YOU GOT TO
HAVE THE POTATOES MIDWESTERN GAL. SO THAT’S WHAT WE’RE ALSO
SERVING WITH IT. WE ARE GOING TO PUT THESE
POTATOES INTO A POT WITH COLD
WATER AND WE WANT IT TO BE COLD WATER SO THAT IT
CAN COME UP SLOWLY AND COME TO A
BOIL AND EVEN COLD WATER AND BRING IT UP. YES.
AND WE’RE ADDING A TON OF SALT
HERE. THAT’S A LOT. IT’S A LOT OF SALT. BUT WE WANT TO FLAVOR THESE FROM
THE OUTSIDE AND SIMILAR TO HOW, WHEN YOU’RE MAKING PASTA, YOU
WANT TO SALT THAT WATER. SO YOU GOT THAT REALLY GOOD
FLAVOR ONCE THEY’RE NICE AND WE’RE GOING TO DRAIN THEM. TAKE
A MASON JAR. SMASH THAT DOWN FOR
ME. WHEN I’M EATING A POTATO I WANT
IS CRISPY OF A CRUNCH ON THE SURFACE. THAT SURFACE AREA. YES, WE GOT ABOUT
A MINUTE AND A HALF. I’M TO
START EATING SO THAT WE’RE GOING TO HIT IT
WITH SOME OLIVE OIL. WE’RE GOING TO POP THESE INTO
THE OVEN UNTIL THEY GET NICE AND
CRISPY. WE’RE ALSO GOING TO HIT IT WITH
SOME PEPPER BECAUSE THESE ARE
CAUGHT YOU A P A YOU WANT, YES, YOU’RE GOING TO FLIP THEM
AND YOU’RE GOING TO HIT THEM
WITH SOME MORE PARMESAN. SO WE WANT
TO GET THAT PARMESAN OVER THE
TOP. YOU WANT TO GET NICE AND CRISPY, EVEN MORE PEPPER ON TOP AND
THAT’S GOING TO BLOOM AS IT
HEATS UP, IT MORE DELICIOUS. YOU BAKED THAT STEAK AND YOU GOT
IT TO AN INTERNAL TEMP OF WHAT BEFORE YOU
DO THIS ABOUT ONE, ABOUT 125 IS BECAUSE MEDIUM RARE
IS GOING TO BE ABOUT 130. SO 120
TO 125. SO THIS SEARING PROCESS IS GOING
TO CONTINUE TO COOK IT A LITTLE
BIT, BUT NOT. ABSOLUTELY. SO WE’RE ADDING IT
INTO A SUPER HOT PAN OF BUTTER AND THEN YOU’RE TO, WHAT I LIKE TO DO IS I LIKE
TO TILT THE PAN, TAKE THAT SPOON AND WE ARE
BUTTER BASTING A GOOD BUTTER. ABSOLUTELY. IT’S
THE BEST. SO IT’S GOING TO GIVE
IT EVEN MORE FLAVOR. IT’S GOING TO GIVE IT A REALLY
NICE SHEEN. YOU’RE ONLY GONNA WANT TO DO IT
ABOUT A MINUTE ON EACH SIDE AND
GUESS WHAT? YOU DON’T HAVE TO LET THIS REST,
WHICH IS EVEN BETTER. YOU CAN PUT IT RIGHT AWAY
BECAUSE IT’S ALREADY NICE AND
TENDER. WE’RE GONNA, IT SERVE IT WITH
LIKE YOU SEE IT ALREADY BETTER THAN
EVERYTHING WE MADE LAST NIGHT BEFORE. YOU’RE AMAZING. ALL RIGHT, MEL WILSON, AN ICON HERE IN NEW YORK CITY, AN ICON. HER NAMESAKE RESTAURANT IN
HARLEM IS THERE AND TODAY SHE’S MAKING US ONE OF HER
SIGNATURE DISHES. I MEAN, WE ARE SO EXCITED BECAUSE WE’RE
TALKING ABOUT BBQ TURKEY MEAT LOAF AND ROASTED
GARLIC. I CAN’T, NOTHING SAYS MORE COMFORT FOOD
THAN THAT. TURKEY IS SO, SO
HEALTHY. AND I LIKE USING DARK MEAT. AND WHEN YOU USE DARK MEAT, WHAT
YOU’RE GONNA DO IS YOU ARE GOING
TO GET A LOT OF FLAVOR. SO WHEN YOU SAY WHEN YOU DON’T,
WHEN YOU BUY IT IN THE STORE, DO YOU CHOOSE OR DO YOU JUST, YOU CAN CHOOSE THE LIGHTER MEAT? OH, I DIDN’T NEVER LOOK. DEFINITELY. DEFINITELY. SO FIRST THING WE’RE GONNA DO IS
WE ARE GONNA DICE UP SOME WET
PEPPERS, RIGHT? WE LOVE BECAUSE YOU’RE KIND OF
HIDING ALL THESE VEGGIES THAT
YOU ARE, WHICH IS GREAT, WHICH IS GREAT. DICE THEM UP AND DICING. WHAT YOU DO IS YOU
MAKE LITTLE STRIPS AND THEN YOU
PUT THEM ON THE OTHER SIDE, YOU GUYS KNOW WHAT TO DO. WE GOT IT RIGHT HERE. AND THEN WE’RE GONNA TAKE OUR
DICED UM RED PEPPERS AND GREEN PEPPERS AND
LET’S ADD THEM INTO OUR TURKEY. YEAH. YEAH. THOSE THINGS. WE GOT THAT. OK. WE’RE MIXING, WHAT ARE WE ADDING? WE ARE
ADDING SOME CHICKEN BASE. PUT
THAT IN THERE FOR ME. OH MY GOD. SO I LIKE MY TURKEY
TO HAVE A ROBUST, ROBUST FLAVOR. SO I PUT A LITTLE, A
LITTLE BASE. SO IT’S, IT’S CHICKEN STOCK.
IT’S CONCENTRATED, CONCENTRATED BOURBON BOUILLON BOUILLON, RIGHT? SOME BLACK PEPPER, SOME SALT AND GUESS WHAT? M LEAVES? COME
ON. HELP ME OUT HERE, GIRL. WHAT ARE YOU DOING WITH MINT? I WANT TO PUT IT IN HERE BUT IT, IT’S GONNA GIVE IT A
FRESHNESS, YOU KNOW, VERY, VERY
HERB AND WE HAVE SOME ONIONS. I’LL WAIT, YOU DUMP IT WHITE ON, WHITE ON. SOMETIMES I USE YELLOW AND NO, THESE ARE ITALIAN BREAD
CRUMBS, PUT THAT IN THERE AND EGGS THAT HAVE ALREADY BEEN
BEATEN. OK? IF YOU’RE, YOU KNOW, IF YOU’RE
TRYING TO STAY AWAY FROM THE
BREAD CMBS, IS THERE ANYTHING THAT CAN
MAKE IT STICKY WITHOUT IT OR
NOT? REALLY? I MEAN, THE EGGS ARE GONNA MAKE
IT A LITTLE BIT STICKY AS WELL. SO, SO YOU SHOULD BE FINE. SOME ALMOND FLOUR. YOU CAN USE ALMOND FLOUR. YOU, YOU KNOW, YOU CAN, YOU CAN
ALSO USE A LITTLE TAPIOCA. OK? AND LET’S PUT BARBECUE SAUCE. I MADE THIS,
WELL, YOU CAN BUY IT, BUT I MADE
IT MYSELF. OF COURSE YOU DID OF COURSE, I
MADE IT, BUT WE’RE GONNA LEAVE A QUARTER
OF A CUP ON THE SIDE AND WE’RE
GONNA USE THAT FOR PRETEND. THIS IS BEAUTIFUL, BEAUTIFUL. OK? SO GREAT JOB. THEN WHAT WE’RE GONNA
DO IS WE’RE GONNA PUT THIS ON A
LOAF. OK. AND PUT IT IN THE OVEN. HOW DO WE MAKE THE LOAF? SO I’M, I’M A FREE FORM GIRL. I’M ALL ABOUT THE FREE FORM. SOME PEOPLE DO. I LIKE A FREE
FORM BECAUSE I, I LIKE TO BE A
LITTLE MORE CREATIVE. OK? AND THEN WHAT WE’RE GONNA DO IS
WE’RE GONNA PUT THAT IN THE OVEN FOR ABOUT 30 45
MINUTES ON 350. THAT’S IT. GOOD TO GOT IT. NOW. GARLIC MASH. COME ON ROASTED GARLIC. SO I WANT YOU TO
TAKE YOUR HEAD OF YOUR GARLIC CUT ABOUT A
QUARTER, ABOUT A QUARTER OF AN INCH RIGHT
FROM THE TOP. YOU SEE THAT? SEE THAT WE’RE GONNA PEEL THIS ALL THE LITTLE BABY LIKE THAT. YOU JUST LIKE THIS DRIZZLE SOME.
COME ON, PUT SOME OLIVE OIL ON
TOP OF THAT. OH, BEAUTIFUL, BEAUTIFUL. WE’RE
GONNA WRAP THIS UP INTO THE
FOIL. HOW MANY DO YOU NEED A COUPLE? WELL, YOU KNOW WHAT I LIKE TO
MAKE ENOUGH FOR THE MONTH. I ALSO SOMETIMES PUT THEM IN THE
OVEN PANS LIKE IN THE MUFFIN
PANS AND PUT THEM IN THE OVEN THAT
WAY BECAUSE THE THING ABOUT IT, YOU CAN PUT IT IN AN AIRTIGHT
CONTAINER, PUT A LITTLE OLIVE OIL ON IT AND
KEEP IT IN THE FRIDGE FOR LIKE A
MONTH. SO WHEN YOU NEED OK, IT’S THERE. DO YOU USE YUKON? GOLD, GOLD? YOU HAVE TO BUT, BUT HERE, SO NOW WE’RE GONNA PUT SOME
BUTTER BECAUSE EVERYTHING IS AND YOU BUTTER AND YOU LEAVE THE SKIN ON. I DO YOU KNOW MY GRANDMOTHER SAID
ALL THE NUTRIENTS ARE IN THE
SKIN, OK? SKIN ON. LET HER MAKE THESE THINGS. COME HERE, COME HERE, COME BACK AND THEN WE’RE GONNA PUT OUR
ROASTED GARLIC IN THERE AND WE’RE GONNA PUT A WHITE PEPPER AND YOU KNOW WHAT? IF YOU HAD A
ROUGH DAY, YOU CAN ALSO TAKE A LOT OF THAT
STRESS OUT. OK? I IMAGINE THAT. WHAT’S THE LIQUID
THAT I’M GONNA PUT IN? HERE, WE GO. HEAVY CREAM. BEAUTIFUL. LOOK AT THAT. GORGEOUS, GORGEOUS, GORGEOUS. NO, THAT’S QUITE ALL RIGHT. AND
WE’RE GONNA TAKE THAT. SO WE’RE GONNA TAKE THAT EXTRA
LITTLE BIT AND WE’RE JUST GONNA DRIZZLE IT
RIGHT ON THE TOP, JUST DRIZZLE IT RIGHT ON THE
TOP. AND THIS IS COMFORT FOOD AT
ITS BEST. FIRST, WE’RE GONNA MAKE POTATO
GRATIN WHICH EVERYBODY OBVIOUSLY LOVES. AND THEN THE FAMOUS DALKIN
CHRISTMAS MIX, WHICH IS SO GOOD. OK, LET’S TALK GRAINS, EVERYBODY LOVES THEM. WE ORDER THEM EVERY TIME WE GO
OUT FOR DINNER, THEY’RE INCREDIBLE AND VERY EASY
TO MAKE AT HOME. FIRST THINGS FIRST, LET’S TALK
POTATOES. SO I’M USING YUKON
GOLD POTATOES. YOU CAN USE RUSSET IF YOU WANT. EITHER WAY. IT’S GREAT. JUST
PEEL THE RUSSET. IF YOU’RE GONNA
DO IT, YOU WANNA SLICE THEM. SO WHETHER
THAT’S ON A MANDOLIN, A LITTLE
FOOD PROCESSOR JUST LIKE THAT, YOU WANT TO GET
THEM TO AN EIGHTH OF AN INCH
THICK. YOU COULD ALSO DO THEM BY HAND,
WHATEVER FLOATS YOUR BOAT. ONCE THEY ARE SLICED, WE’RE JUST
GOING TO LAYER THEM INTO A
BAKING DISH AND WE JUST WANT THEM. I MEAN,
IT CAN BE KIND OF WILLY NILLY
ORGANIC. IT DOESN’T HAVE TO BE PERFECTLY
LAYERED IN THERE, JUST LIKE MAKE SURE THERE’S TONS
OF POTATOES AND THEN WE’RE GONNA GET SOME
HEAVY CREAM. SO I HAVE SOME HEAVY CREAM THAT’S
JUST BEEN SIMMERING ON MY STOVE AND THIS IS WHERE THE
FLAVOR IS GONNA COME IN. SO WE’RE GONNA ADD SOME SHREDDED
PARMESAN. WE’RE GONNA ADD SOME
SHREDDED BRIERE THE MORE THE MERRIER. AND THEN A LITTLE BIT OF
MARZIPAN CHEESE OR CREME, FRESH
WHOOPS. AND THEN JUST TAKE A SPOON STIR
THAT ALL TOGETHER AND YOU CAN SEASON THIS UP
HOWEVER YOU WANT. SO IF YOU
WANNA MAKE IT KIND OF KOY PEPE, YOU CAN ADD SOME SALT AND A
LITTLE BIT OF FRESH PEPPER THAT
I ALREADY HAVE IN THERE. YOU CAN ADD A LITTLE THYME. YOU COULD ADD A LITTLE BASIL IF
YOU HAVE LIKE ODDLY JUST OR SOMEONE WHO
CARAMELIZES ONIONS ON THE
REGULAR STIR IN SOME CARAMELIZED ONIONS
TO THIS. IT IS DELICIOUS ONCE THAT CHEESE IS MELTED,
YOU’RE JUST GONNA STIR IT ALL
THROUGH, GET IT NICE AND INFUSED AND
SMOOTH. WE ARE JUST GOING TO
POUR THIS RIGHT OVER THE POTATOES AND IT’S PROBABLY
GONNA COME UP RIGHT TO THE TOP. THAT’S EXACTLY WHAT WE WANT
BECAUSE WHEN IT BAKES THIS LIQUID IS GONNA HELP COOK
ALL THE POTATOES. I MEAN, THIS LOOKS INSANE. OK, SO ONCE THAT’S ON THERE, WE’RE GONNA TOP IT WITH A LITTLE
BIT MORE GREER CHEESE AND JUST POP IT INTO THE OVEN 400 DEGREES
FOR ABOUT 45 TO 55 MINUTES. ONCE IT’S DONE, YOU SHOULD BE
ABLE TO TAKE A KNIFE AND PIERCE
IT. IT’S GONNA LOOK JUST LIKE THIS
AND IT’S GONNA BE REALLY LIKE EASY TO PIERCE
WITH A KNIFE, KIND OF LIKE A BAKING TEST, TAKE YOUR SPOON AND THEN YOU GOTTA TRY IT. THERE’S NOT BEING LIKE A POTATO
BRETON EARLY IN THE MORNING,
RIGHT? MM. OH MY GOD. I DID CARAMELIZED ONIONS ON THAT
ONE NEXT LEVEL. OK. LET’S TALK SWEET REALLY QUICKLY.
SO THE DUNKIN CHRISTMAS MIX HAS
BEEN A TRADITION IN OUR FAMILY
FOR TRULY, SINCE I WAS BORN 30 SOME ODD
YEARS AGO. I, I ACTUALLY DON’T KNOW HOW OLD
I AM RIGHT NOW. 35. IT IS ANY OF YOUR FAVORITE
UNFLAVORED CEREALS AND THEN YOU’RE JUST GONNA MELT
SOME WHITE CHOCOLATE. YOU CAN DO IT IN A DOUBLE BOILER
IF YOU DO IT IN A MICROWAVE, DO IT IN LIKE 15 2ND INCREMENTS. AND THAT WAY IT DOESN’T LIKE
SEIZE UP OR ANYTHING. STIR IT IN
BETWEEN. YOU’RE GONNA TAKE THAT AND PUT IT ALL OVER YOUR CEREAL.
TOSS IT TOGETHER AND THEN THE LAST THING YOU DO
IS JUST ADD SOME CHRISTMAS COLORED M AND M’S OR
WHATEVER ELSE YOU WANT. LET IT CHILL ON THE COUNTER ON
LIKE A PIECE OF WAX PAPER OR PARCHMENT
UNTIL IT SOLIDIFIES. ONCE IT SOLIDIFIES, YOU CAN BAG
IT UP, YOU CAN GIFT IT TO YOUR
NEIGHBORS. YOU CAN SERVE IT FOR DINNER, YOU
CAN SERVE IT FOR DESSERT. I’M PARTIAL TO EATING IT FOR
BREAKFAST. IT IS CEREAL AND IT IS SO FREAKING BETTER. OUR BUDDY, OUR PAL CHEF RYAN
SCOTT. ALL RIGHT. SO HERE’S WHAT
WE’RE GONNA DO. HERE’S THE BEEF SHORT RIBS YOU
GUYS THAT I GOT FROM MY BUTCHER, THERE IS NOTHING MORE THAN
IMPORTANT THAT WE CAN SUPPORT A LOCAL BUTCHER
DURING THESE TIMES. THIS IS CALLED A THREE OR FOUR
RIB. THIS IS A DELICIOUS CUT OF MEAT
THAT CAN GO LONG AND SLOW. AND THE GREAT THING ABOUT THIS, THE LONGER THE SITS, YOU CAN
BREATHE IT THE DAY BEFORE THE
BETTER IT GETS. SO WHAT I DID WAS TOOK THESE SHORT RIBS. I ALREADY SEARED THEM OFF AND
GOT THEM SUPER DUPER DUPER DUPER GOLDEN LIKE I
HAVE HERE. I DID THAT IN THE SAME PAN. IT’S
ALL ABOUT BUILDING FLAVOR. YOU CAN ROAST THE RIB, ROAST THE
VEGETABLES. SO WHAT WE HAVE HERE
NOW IS YOU’RE JUST GONNA GO AHEAD
AND SAUTE THESE GUYS OFF AND INSIDE YOUR HOME. I HAVE CARROTS, CELERY ONIONS. YOU NAME IT AND THIS IS WHERE WE’RE GONNA
DEVELOP FLAVOR. ONCE THIS IS ROASTED IN THE PAN
FOR 34 MINUTES, YOU’RE GONNA TAKE SOME TOMATO
PASTE. LADIES STRAIGHT OUT OF THE CAN. YOU’RE GONNA ADD THAT TOMATO PASTE AND IT GOES RIGHT IN AND
THIS IS WHERE WE REALLY START TO
BUILD THE FN. ARE YOU GUYS ALL THERE? WE’RE
THERE. WE’RE THERE AND WE’RE IN, WE’RE TOTALLY WITH YOU. ALL
RIGHT. I JUST WANTED TO MAKE
SURE I’VE BEEN DOING DEMOS FOR YEARS
AND YEARS. SO WHEN PEOPLE ARE QUIET, THAT’S
A REALLY GOOD THING. WE’RE JUST, WE’RE JUST THINKING
ABOUT THAT SOAKING IT ALL IN. ALL RIGHT. SO WHAT YOU DO IS NOW THAT THE
TOMATO PASTE HAS BEEN
CARAMELIZED IN HERE, WE’RE GONNA TAKE A LITTLE BIT OF
ROSEMARY, A LITTLE BIT OF DRY
TIME. ANYTHING I KNOW IT’S SWEATER,
SWEATER WEATHER ON THE EAST COAST RIGHT
NOW WITH ALL THE SNOW. SO ANYTHING DRY, PARSLEY DRIED
THYME, ROSEMARY, BAYLEAF AND HODA AND JINNAH AFTER ALL
THESE YEARS, GIRLS, I KNOW ONE THING THAT’S A STAPLE
IN THE HOUSE THAT WE ALL HAVE A GLUG. WOW, THAT’S A HEFTY GIRL. I’M EATING THIS. NOT MY
KIDS. IT IS ALL GOOD. THIS HAS GOTTA GET ME THROUGH
THE NEXT COUPLE OF DAYS. SO YOU ADD JUST A LITTLE BIT OF
BEEF STOCK. THIS CAN BE
VEGETABLE STOCK. THIS CAN BE CHICKEN STOCK. DON’T
GO SHOPPING. USE WHAT YOU HAVE AT HOME AND
WHAT WE DO LADIES IS THESE RIBS
GO BACK INSIDE. YOU PUT A LID ON IT. THIS CAN GO IN AN OVEN. GREAT
THING ABOUT IT. SET IT INSIDE AN
OVEN FOR 2.5, 3 HOURS, 2.5 HOURS. HOW DOES IT COME OUT? CAMERA BEEF? NOW, WHAT? ALL RIGHT. NOW YOU HAVE TO DO THE PERFECT
MASHED POTATOES AND IT’S JUST NOT
THANKSGIVING AND CHRISTMAS. IT’S MASHED POTATO TIME. I’VE
GOT THE PERFECT TRICK. SO HERE WE GO. RUSSET POTATO IS
THE ONE THAT WE ALL KNOW. YOU
PEEL, YOU DICE IT. YOU PUT IT WITH COLD WATER. HOLD
IN J START WITH COLD WATER. ALWAYS.
YOU NEVER WANT TO DO HOT WATER. BECAUSE WHAT THE HOT WATER DOES
IS IT COOKS THE OUTSIDE OF THE
POTATO TOO FAST. AND THEN YOU HAVE HOW MANY
PEOPLE HAVE LUMPY MASHED POTATOES DURING THE
HOLIDAY SEASON? WE WE ADMIT. SO IF YOU START WITH COLD WATER,
BRING THAT COLD WATER UP, IT COOKS THE POTATO ALL THE WAY
THROUGH. THEN WHAT I DO AND YOUR PRODUCER
IS TELLING ME THAT SHE LOVES
THIS TRICK. HERE’S WHAT, HERE’S THE DEAL.
THE POTATOES COME OUT AND ONCE THEY’RE DONE COOKING, I
LET THEM SIT IN THIS PAN AND
STEAM. THIS IS DRAINED FROM THE WATER.
LADIES. AND WHAT YOU DO IS YOU ADD MELTED BUTTER AND HOT
MILK OVER THE TOP. THIS IS SUPER DIET FRIENDLY,
GREAT FOR EVERYBODY WORKING OUT
IN FEBRUARY, RIGHT? BUTTER AND MASH IT. BUT ALL YOU DO IS YOU JUST MASH THIS
UP AND THE GREAT THING ABOUT THAT IS FINE. LOOK
AT THAT, RIGHT? WHO NEEDS A WORKOUT WHEN
I JUST WANT TO WATCH MY GIRL. YEAH, WE SEE YOUR GUNS.
YES. SAY IT AGAIN, JEN. I NEED A
T SHIRT. YOU MASH THAT WENT TO A WHOLE OTHER
LEVEL. SO HERE WE GO. MASHED POTATOES. COME OUT
LADIES. LOOK AT THESE SILKY,
GORGEOUS, BEAUTIFUL, NICE. AND THEN WHAT I’M GONNA DO IS
I’M GONNA TAKE A SPOON HERE AND NOTHING BETTER ON THE
EAST COAST AND THE WEST COAST. WE JUST WANT TO SEE THAT FLUFFY CUSHION HERE. JENNA USE THIS AS
A PILLOW. HERE’S YOUR PILLOW OF
LOVE. I’D LIKE TO OK. NOW PUT THAT RIB ON THERE. OK,
MAMA, I’M GONNA PUT THE RIB ON HERE. ALL RIGHT, HODA SAY THAT SO I
CAN MAKE A SHIRT SAYING THAT HODA LOVES A RIB. IS THERE ANY SAUCE FOR THOSE
POTATOES? WHAT DO YOU DO? YOU PUT THE
SAUCE? WHERE DID YOU GET THE SAUCE
FROM? YOU KNOW WHAT? JUST JUST
FOR HO YEAH. YEAH. YEAH. YEAH. YEAH.
YEAH. YEAH. YEAH. YEAH. YEAH. OH WE DON’T NEED THE VEGETABLES, THE VEGETABLES FOR THE KIDS. I WANT IT. WHY ARE YOU DOING? CAN YOU SEND
US SOME NEXT TIME? WE NEED SOME
COMFORT FOOD. THANK YOU. THANK YOU RYAN. THAT WILL ABSOLUTELY STEAL THE
SHOW. FOLKS HERE TO HELP US
SKYLER BOUCHARD, FOOD BLOGGER, CREATOR OF DINING
WITH SKYLER. GOOD TO HAVE YOU
BACK. HI. HAPPY, GOOD MORNING. ARE YOU
READY TO EAT? AND IT TAKES A LOT TO DRESS UP A
POTATO. BUT YOU’VE DONE IT WELL, YOU
HAVE, YOU KNOW, IT’S SIMPLE. SO WE HAVE TWO LAST MINUTE SIDES REALLY SIMPLE BUT RESTAURANT
QUALITY. WE’RE GOING TO START
WITH. CATCH A PEPE ROASTED POTATOES
AND THAT’S WHY IT’S SO GOOD. NOT TRADITIONAL, BUT WE’RE GOING
TO GET RIGHT INTO IT. YOU ARE MY SEASONING SQUAD. SO
WHEN I SAY ALL SALT PEPPER, YOU’RE GOING TO
THROW THAT ON THE FIRST STEP HERE, WE’RE GOING TO
JUST SLICE OUR BABY POTATOES. ANY POTATO WORKS HERE, YOU’RE
JUST GOING TO LIKE THEM LIKE THIS AND SLICE RIGHT DOWN THE MIDDLE
AND THEN I KNOW TINY AND YOU JUST GOT THEM
IN HALF. SO OLIVE OIL, SALT AND PEPPER, LET’S GET IT TOGETHER. CRAIG, OLIVE OIL, SALT PEPPER. I NEVER KNOW. YOU KNOW, YOU JUST, I WOULD SAY
LIKE COUNT TO ONE AND THAT’S
GOOD. YEAH, IN A NICE MOMENT. AND THEN I’M GONNA
ADD SOME PECORINO NICE PEPPER PEPPER SAUCE IS I TOLD YOU I’M TO PEOPLE AT HOME. SO WE’RE GONNA FLIP THEM OVER UH
SIDE DOWN LIKE THAT AND THEN
ROAST THEM. THEY’RE GONNA GET CRISPY. HOW LONG? ABOUT 30 MINUTES AT 475? I MEAN,
4 25 4 20. ALL RIGHT. SO ON A BURNER, CHANEL, WHY DON’T YOU ADD SOME PECORINO, ROMANO HERE? GOT 1.5
CUPS. YOU JUST DUMP THE WHOLE
THING, THE WHOLE THING, DUMP THE WHOLE
THING. WE ARE GETTING CHEESY AND BREEZY OVER HERE AND HAPPY THANKSGIVING. WE HAVE SOME
HEAVY CREAM AS WELL. IF YOU WANT TO ACTUALLY WHISK
THIS UNTIL IT MELTS. CRAIG’S PERFECT. SO, SO I’M GOING TO ADD SOME PEPPER
HERE. SO CATCH A MEANS CHEESE AND PEPPER AND I’M
JUST ADDING THAT TO TASTE IT TO
GET NICE AND AROMATIC. WE’RE GOING TO MIX THAT UNTIL
SILKY. I LOVE WHEN YOU SAY, OH
MY GOD, IT MAKES ME SO HAPPY IN THIS. I KNOW I, I DID DRINK IT A FEW TIMES. IT’S
FINE. AND THEN AT THE PRESENTATION, I LIKE SO EASY. SO A RULE OF THUMB HERE. IF YOU’RE MAKING SOMETHING
CRISPY, YOU WANNA PUT IT ON YOUR
SAUCE. I LITERALLY, I, I KID YOU NOT, I JUST DUMP IT RIGHT ON AND WHEN
I ADD SOME PEPPER BECAUSE YOU
SAY YOU DON’T COOK. I’M GONNA GET YOU COOKING. LET’S
ADD SOME PEPPER RIGHT ON TOP
HERE. RIGHT ON THERE. YAY. I’M POTATO. OH NO, NO, I JUST NEED TO BE BY MYSELF. OK? I UNDERSTAND THIS IN SOLITUDE AND WITH FRIENDS AND
REALLY IN THE SAUCE, YOU COULD USE IT FOR
SO MANY OTHER THINGS I KNOW AND
YOU CAN MAKE IT AHEAD AND I JUST, I DO LIKE THE
POTATOES, YOU KNOW, COOKED IN
THE MOMENT. BUT EITHER WAY THAT NOW THIS IS A SIDE OR A DIS A SIDE
IT’S LIKE, AND YOU REALLY, SO YOU ONLY NEED A LITTLE BIT. SO WE’RE GONNA MOVE ON TO OUR HARVEST SALAD WITH A CRISPY
QUINOA. YOU GUYS? SO THIS IS LIGHTER
SEASONING SQUAD. GET IN HERE. I’VE GOT SOME OLIVE OIL THAT I’M PUTTING ON DELICATA SQUASH, BUTTERNUT, SQUASH,
CARROTS. AND, UH, WHAT DID I MISS SWEET
POTATO? SO, JUST WHATEVER. YEAH, AND I’M GONNA SWITCH SPOTS
WITH YOU. CRAIG HERE. UM, WE ACTUALLY HAVE SOME QUINOA WHICH I, I’VE NEVER SEEN THIS. YEAH, IT’S SO MUCH FUN. ACTUALLY, I’M GONNA SWITCH WITH
YOU AGAIN AND YOU SAID YOU CAN
DO THIS WITH ANY GRAIN, ANY GRAIN. SO YOU FULLY COOK THE GRAIN AND YOU JUST PUT IT ON A SHEET
PAN YOU CAN USE WITH FARROW WITH
RICE. R YES, FULLY COOKED. AND THEN
BECAUSE OUR DELICATA SQUASH HAD SEEDS, WE’RE USING THEM. RIGHT. WE WANT TO GO TO WASTE. YES. IT’S GOING
TO ADD SOME NICE CRUNCH. TOSS IT
UP ON YOUR SHEET PAN LIKE THAT. YOU KNOW, WE WANT TO
BE LIKE EVENLY COATED SEASONING SQUAD. GET ON IN HERE NOW. YOU GOT IT. OLIVE OIL SALT AND PEPPER EASY
LIKE THAT. YEAH, YOU DON’T WANT IT TO BE,
THAT’S GREAT LIKE THAT. I LIKE THE COMPETING. YEAH. RIGHT. IF WE’RE GOING VEGGIE, WE WANT
TO ADD SOME PIZZA. OK. SO WE’RE GONNA ADD SOME APPLE CIDER VINEGAR.
WE’RE MAKING OUR DIJON VINAIGRETTE AND MAPLE SYRUP AND THEN WE’RE JUST GONNA WHISK
IT TOGETHER. THIS IS GONNA BE
OUR MAPLE DIJON VINAIGRETTE AND YOU CAN JUST SHAKE THIS IN A
JAR. YOU DON’T HAVE TO GET ALL
FANCY WITH THE EMULSIFY. CAN YOU KEEP THAT? BECAUSE THAT
LOOKS YUMMY. YOU CAN KEEP THIS FOR UP TO TWO
WEEKS. YOU CAN MAKE IT TWO WEEKS AHEAD
SO YOU CAN DO ALL OF THIS AHEAD
OF TIME. BUT ON GAME DAY, RIGHT BEFORE
SERVING, WE’RE GONNA COME BACK, WE’RE GONNA ADD SOME CRISPY
QUINOA, OUR PUMPKIN SEEDS, OUR SHALLOTS, SOME FETA AND PARSLEY WITH OUR
VINAIGRETTE. I’M SO HAPPY WITH AT ANY THANKSGIVING BECAUSE IT’S DIFFERENT. YOU KNOW WHAT I MEAN? IT’S DIFFERENT, RIGHT? AND YOU
GET THAT LIKE ROOT VEGETABLE SIDE, DID THE QUINOA QUINOA HEADS AND IT’S GOT A LITTLE CRUNCH IN
THERE. IT HAS LIKE A CROUTON IN EVERY BITE. UP ON THE CLASSIC MASHED POTATO
IS CHEF KRISTEN KISH FROM TRUE T
V’S FAST FOODIES. HEY, KRISTEN. HI, GOOD MORNING. HOW ARE YOU?
WE ARE DOING GREAT. HOPE YOU ARE
TOO. SO. SO ON FAST FOODIES, YOU RECREATE ICONIC FAST FOOD
MEALS AND OF COURSE POTATOES
USUALLY A KEY PLAYER AND YOU’RE GONNA
HELP US MASH THEM. WHAT, WHAT POTATO DO YOU LIKE
FOR THIS RECIPE? THAT IS A PERFECT QUESTION. SO
FOR ME, I DO LIKE A MIX OF LIKE
5050 RUSSET TO YUKON. SO YOU HAVE THE STARCH, YOU HAVE
THE WAXINESS. I LOVE THE
TEXTURE. UM AND SO YOU KIND OF CAN WORK
IT AND IT WILL NEVER REALLY OVERWORK INTO
KIND OF TURNING IT INTO GLUE. SO IT’S A NICE LITTLE CHEAT. THAT SOUNDS GOOD. AND THEN YOU
ADD A SPECIAL INGREDIENT IF YOU
WILL CREAM CHEESE. WHAT DOES THAT ADD TO THE DISH? I LOVE CREAM CHEESE ON ANYTHING
YOU COULD PUT CREAM CHEESE ON MY BREAKFAST WAFFLE AND I
WOULD BE VERY HAPPY. SO I LOVE CREAM CHEESE IF YOU
DON’T LIKE CREAM CHEESE, LEAVE
IT OUT. OTHERWISE, YOU KNOW, UH SOUR
CREAM BUTTER, MILK, ANYTHING
WITH A TANG? I FEEL LIKE IT’S REALLY
INTERESTING AND MASHED POTATOES
THAT ARE QUITE RICH. SO HOW CAN I MAKE THIS? SO WE’RE GOING TO TAKE OUR BASIC
MASHED POTATOES IF YOU WANT TO USE BOX MASHED
POTATOES, IF YOU WANT TO USE FRESH AND
THEN YOU TURN IT INTO SOMETHING
ELSE THAT’S TOTALLY FINE. BUT UM MY CLASSIC MASHED
POTATOES, I ADD A LITTLE BIT OF
CORN, A LITTLE, A LOT OF BIT OF CHEESE.
ACTUALLY. UM, WE ADD SOME FRESH THYME,
SOME FRESH ROSEMARY CARAMELIZED
ONIONS, GARLIC POWDER, ONION POWDER AND
FLOUR. SO I KIND OF TOOK THE IDEA OF
WHAT I LOVE MOST ABOUT FRIED
CHICKEN AND THOSE FLAVORS, ONION GARLIC THYME AND THREW IT ALL INTO MASHED
POTATOES. AND THEN I ADDED THE CORN
BECAUSE FOR THIS PARTICULAR CHALLENGE THAT WE
WERE DOING ON FAST FOODIES. IT WAS ALL ABOUT A BUCKET OF
FRIED CHICKEN, MASHED POTATOES
AND CORN. SO YOU KIND OF MIX THAT ALL UP
TOGETHER. UM, AND THE BEST THING ABOUT IT
BEING MAKE AHEAD MONDAY IS THE FACT THAT YOU CAN MAKE
THESE AHEAD. SO I TAKE THESE LITTLE PUCKS, I
FORM THEM, THROW THEM IN THE
FREEZER. AND IT’S BASICALLY, YOU KNOW, NO DIFFERENT THAN
PULLING OUT A FROZEN BAG OF
TATER TOTS. SO WHEN YOU’RE READY TO EAT
THEM, YOU JUST KIND OF THROW
THEM IN THE FRYER. UM AND THE THREE STEP BREADING
PROCESS WE LIKE TO DO IS SO YOU
TAKE YOUR MIX AND WE USE FLOUR, EGG AND PANKO.
SO YOU CAN REALLY FORM THEM INTO
WHATEVER SHAPE YOU WANT. SO THE IDEA IS YOU KIND OF DROP
IT IN THE FLOUR AND THE FLOUR ALLOWS THE
SEASONING IN THE FLOUR. EXACTLY. SO ALL SEASONING, SALT
AND PEPPER IN ALL THREE AREAS. SO YOU’RE SEASONING AS YOU GO. SO ONCE YOU BREAD IT, UH IT’S KIND OF THE FLOUR IS
THERE TO HELP THE EGG STICK AND THEN THE EGG IS
THERE TO HELP THE PANCO STICK. SO YOU COULD KEEP DOUBLE
DREDGING BACK AND FORTH IF YOU WANTED TO LIKE A REALLY
THICK CRUST. AND THEN FROM THERE, YOU END UP WITH BASICALLY LIKE
THESE BEAUTIFUL LITTLE BREADED
CROQUETTES. SO NOT ONLY CAN YOU FREEZE THEM
THIS WAY, YOU CAN FREEZE THEM WITH THE
BREADING ALREADY ON THEM. AND THEN I KNOW A LOT OF PEOPLE
ARE SCARED TO FRY AT HOME. UM, IT DOESN’T HAVE TO BE THAT
SCARY. SO LONG AS YOUR OIL NEVER
REACHES LIKE THE SMOKING 0.3 50
IS THAT SWEET SPOT? IT’S PERFECT. AND IF, YOU KNOW, YOU DON’T WANT
TO DEEP FRY HERE, THE AIR FRYER
IS QUITE POPULAR THESE DAYS. UH, I USE GRAPESEED OIL SO GRAPESEED
OIL HAS A HIGHER SMOKING POINT. SO YOU DON’T WANT TO USE
SOMETHING LIKE OLIVE OIL IT’LL
BURN. AND WHEN OIL BURNS THEY, YOU
KNOW, IT KIND OF BECOMES A
LITTLE BIT BITTER AND RANCID. SO GRAPE SEED OIL OR VEGETABLE
OIL, CORN OIL, WHATEVER YOU
PREFER. KRISTEN, YOU SAID SOMETHING
EARLIER THAT I THOUGHT WAS KIND
OF INTERESTING. SO YOU CAN OVERWORK THE POTATO SO THAT IT GETS TOUGH. SO WHEN YOU OVER JUST SIMILAR TO
HOW YOU OVERWORK ANYTHING WITH A FLOUR LIKE CAKES
AND BEAUTIFUL DELICATE PASTRIES, A POTATO CAN OVERWORK ITSELF
INTO BASICALLY WALLPAPER PASTE FOR
LACK OF A BETTER TERM. AND SO IF YOU, YOU KNOW, IF YOU WANT TO THROW YOUR
POTATOES INTO A BLENDER AND TRY TO MAKE POTATO
PUREE THAT WAY, I WOULD RECOMMEND NOT DOING
THAT. YOU’RE GOING TO END UP
WITH, UM, A GLUE STICK. JOCELYN DELK ADAMS. SHE’S BACK
WITH US. SHE’S THE AUTHOR OF
EVERYDAY GRAND JOCELYN. WELCOME BACK. IT’S BEEN SO LONG GUYS SO LONG. THANK YOU. MEAL, LEMONY CHICKEN RICE
CASSEROLE WITH CHICKEN THIGHS BECAUSE YOU
KNOW IT MAKES A DIFFERENCE, RIGHT? MAKES THEM NICE AND
JUICY. SO WE’RE GONNA START BY DREDGING
OUR CHICKEN THIGHS. WE’VE GOT
SOME FLOUR HERE. I’M GONNA ADD IN SOME PARMESAN. YEAH, I’VE GOT ONION AND GARLIC. YOU’RE LIKE, OH AND THEN OF COURSE SOME LEMON
ZEST. YOU KNOW HOW TO, YOU KNOW, LET ME SEE. LET ME SEE. LET ME SEE THESE KIDS. ALL RIGHT. OH, YOU LIKE HOW MUCH? RIGHT? OK. THAT’S PRETTY GOOD.
THAT’S PRETTY GOOD. OK, I’M PUTTING YOU TO WORK HERE.
WE’RE GONNA WHIP THAT UP AND THEN WE’RE GONNA DREDGE
THESE. OK. WE’RE JUST GONNA ADD
THIS RIGHT IN. AND WHY IS IT SO IMPORTANT TO
DREDGE? WELL, WE WANNA GET THAT NICE
COATING. IT’S GONNA GIVE US LIKE THAT
NICE CRISP COATING. GONNA GET IT
IN THAT FLOUR THICKEN UP THE SAUCE AND THICKEN UP THE SAUCE TOO,
RIGHT? AND THEN WE’RE GONNA ADD FLOUR IF YOU WANT. OF COURSE YOU COULD OH, COME ON,
YOU KNOW YOU KNOW, AND WE’RE GONNA PUT THIS RIGHT
INTO OUR OIL. YOU CAN DEFINITELY PLAY AROUND,
YOU CAN EVEN USE, YOU KNOW, ANY TYPE OF GLUTEN FREE FLOUR IF
THAT’S LIKE, YEAH, I DO TOO. I DO. I LIKE THAT. YEAH, WE’RE GONNA GET THAT
CRISPY AND THEN WE’RE GONNA WORK
ON OUR CASSEROLE. DISH IT THROUGH IN THE PAN. WELL, YOU DON’T BECAUSE WE’RE
ALSO GONNA THROW IT IN THE OVEN
TOO. SO WE JUST WANNA GET IT BROWN
AND THEN WE CAN GET IT IN THE
OVEN. SO WE’VE GOT SOME CREAM OF
CHICKEN YOU WANT WITH THIS UP
FOR ME? AND THEN I GOT YEAH, BECAUSE YOU KNOW NOTHING’S
MORE COMFORTING THAN SHAKING. RIGHT. GOT BACK THERE. AND THEN I’VE GOT OUR RICE
THAT’S GONNA GO RIGHT IN HERE AND THEN I’VE GOT SOME
GARLIC TOO. I’M GONNA POP THAT IN. YEAH, BECAUSE WE LOVE GARLIC AND
THEN DOWN HERE, OF COURSE YOU
CAN SEE THAT OUR, OUR UM OUR CHICKEN THIGHS ARE READY AND
THEN THIS IS WHERE WE’RE JUST GONNA ADD THIS RIGHT
INTO OUR DISH. THOSE ARE RIGHT IN. OH YEAH. OH MY GOODNESS. YOU ALREADY TASTED IT. STARTED IT. YOU ALREADY DID IT. I KNOW YOU
DID. THIS IS WORTH MAKING TONIGHT. LOOK, YOU’RE GONNA DO IT. ARE
YOU? OH MY GOODNESS. CHICKEN GOES IN. SO
YOU JUST PUT IT IN THERE. IT’S JUST A ONE DISH. AND THEN HOW LONG ARE YOU GONNA PUT THAT
IN THE OVEN? WE’RE GONNA PUT THIS IN THE OVEN
FOR ABOUT 40 TO 50 MINUTES. AND THEN USUALLY WE COVER IT
WITH OIL BECAUSE WE WANT TO MAKE SURE ALL THAT RICE
GETS REALLY TENDER Y’ALL OVER THERE IS KILLING MY
DISH, RIGHT? Y’ALL KNOW HOW I DO. ALL RIGHT.
AND THEN THE LEMON GOES ON TOP
BECAUSE IT’S, YOU KNOW, WITH THE LEMON THERE GONNA GET A LITTLE BIT MORE
ABOUT A COUPLE HOURS. I CAN REMEMBER. THEN YOU PUT THE FOIL OVER THE
TOP, BAKE IT FOR ABOUT 40 TO 50. THEN TAKE IT OFF IF YOU WANT TO
BROWN IT A LITTLE BIT MORE FOR ABOUT 10 MINUTES
AND THEN YOU’RE READY TO SERVE. I SURE DO FOUR INGREDIENTS. YES, FOUR INGREDIENTS. BECAUSE
WE WERE TALKING ABOUT THE AIR
FRYER. HOW IT’S LIKE THE PERFECT
APPLIANCE. SO IF YOU WANNA ADD
ANOTHER APPLIANCE I’VE NEVER MADE IN THE AIR FRYER. SO HOW IS IT SO EASY? AND IT’S DONE REALLY QUICKLY
WITH FOUR INGREDIENTS. THAT’S IT. SO I’VE GOT SOME SOY SAUCE IN
THERE. I GOT SOME HONEY. OK. OK. LET ME SEE. WHAT ELSE DO I
HAVE IN THERE? I CAN’T EVEN
REMEMBER SOMETHING. YEAH. OH, THAT’S A GARNISH. AND THEN YOU JUST DROP IT IN THE
AIR FRYER FOR ABOUT LIKE 10
MINUTES. BUT SOMETIMES IT DEPENDS ON YOUR
AIR FRYER. SOMETIMES IT COOKS
REALLY QUICKLY. BUT I LOVE THE AIR FRYER BECAUSE
IT GETS THAT NICE CRISP SKIN AT
THE TOP. THIS IS DELICIOUS. COME ON. OH, I LIKE THAT. WHAT? DO YOU, DO
YOU JUST SOME OF THE SKIN OFF? THE. IN FACT, I GO TO THE, I GO TO MY
FISH MONGER AND YOU KNOW, HE
GIVES ME EXTRA, I LOVE IT. SO HE GOES TO HIS FISH. YOU LOVE HIM. IT’S BEEN A LITTLE WHILE, BUT
IT’S TIME ONCE AGAIN FOR COOKING
WITH CAL. AND THIS TIME WE ARE MAKING MY
MOM’S FAMOUS CASSEROLE, LIKE SUPER FAMOUS WITHIN OUR
FAMILY. IT’S A SUPER EASY WEEKNIGHT
DINNER. AND MY BOYS LITERALLY EAT BOWLS
AND BOWLS OF THIS. TAKE A LOOK. IT’S ANOTHER EDITION OF COOKING
WITH CAL. WHAT ARE YOU MAKING
TODAY? CASSEROLE? CASSEROLE. SO THERE ARE SO MANY DIFFERENT
TYPES OF CASSEROLES, BUT THIS IS WHAT MY MOM MADE
WHEN I WAS GROWING UP AND SHE
JUST CALLED IT A CASSEROLE. WHATEVER MAC AND CHEESE YOU LIKE
TO USE, WE’RE GONNA USE GLUTEN
FREE, RIGHT? WE GONNA USE SOME VEGGIES, SOME GROUND BEEF AND WE’RE GONNA
THROW IT ALL INTO A POT AND
THAT’S YOUR CASSEROLE. OK. OK. SO I’M GONNA COOK THE PASTA. OK. SO I USE THE ZUCCHINI AND THE
CARROTS BECAUSE I HIDE THEM IN THE
CASSEROLE AND YOU GUYS DON’T
EVEN KNOW THEY’RE THERE. BUT WE LIKE THAT. YOU DO. WELL, YOU FINISHED THAT ONE
ALREADY. ARE YOU A SPEED PEELER? NO, YOU’RE JUST REALLY GOOD AT IT. YEAH, THAT’S LIKE RECORD TIME. WHAT SHOULD I DO NEXT? THE ZUCCHINI OR THE ONIONS. BUT WHAT DO I DO? I’M JUST
STANDING HERE. THAT’S TRUE. YOU
ARE JUST STANDING HERE. YOU WANT ME TO GIVE YOU
SOMETHING TO DO? YEAH, I GET TO THIS KING. THIS KNIFE IS REALLY VERY SHARP. SO I’M GONNA GIVE YOU THESE
STRIPS, CUT THEM IN LIKE TO
LITTLE PIECES. SO HARD THE OPENING SHUT. SO GOOD, BABY. LISTEN, GLUG, GLUG, GLUG. THAT’S GOOD. SO MUCH GLUGS. SO MANY GLUGS. THAT’S HOW I MEASURE THINGS IN
GLUGS. OK? WHEN THAT STARTS SIZZLING A
LITTLE BIT, WE’RE GONNA ADD THE
MEAT. CAN I MIX IT? SURE. YEAH. SO WHILE THIS CONTINUES TO BROWN
UP, LET’S FINISH UP THE MAC AND
CHEESE. RR CUT THIS RATING AND THAT IT. SO AFTER 15 MINUTES IT SHOULD
ALL THE FLAVOR SHOULD COME
TOGETHER. IT’LL BE A LITTLE CRISPY ON THE
TOP AND WE’LL BE GOOD TO GO. IT’S SO HOT. MM YOU LIKE THAT FOR THESE RECIPES AND MORE HEAD
TO TODAY.COM/IT? THIS IS DELICIOUS. THANK YOU.
IT’S JUST LIKE A GOOD FAMILY
STYLE MEAL. NOW, IF YOU WANNA GO SUPER
CRAZY. OK? AND MAKE THIS EVEN MORE
RETRO. IF YOU TAKE SLICES OF
AMERICAN CHEESE, YOU PUT IT ON TOP 1980. THROW IT
IN THE MICROWAVE FOR A SECOND
BEFORE YOU EAT IT. IT IS SO DELICIOUS. SO GOOD. YEAH, GUYS, WE’LL BE RIGHT BACK. VERY GOOD. IT’S LIKE COMFORT FOOD AND TODAY FOOD WE ARE BRINGING
YOU A DISH STRAIGHT FROM THE
SOUTH OF FRANCE. IT IS CALLED PROVENCAL VEGETABLE CASSEROLE. BRINGS BACK SOME CHILDHOOD
MEMORIES FOR OUR GUEST CHEF,
CHEF DANIEL, HE OWNS SEVERAL AWARD WINNING
RESTAURANTS AROUND THE WORLD AND HE’S JOINED US THIS
MORNING. SHOW US HOW TO MAKE THIS
BEAUTIFUL DISH CHEF. IT’S ALWAYS
A PLEASURE TO HAVE YOU. SO LET’S LET’S START WITH A
SPECIAL PLACE THAT IT HAS IN,
IN, IN YOUR HEART. WHAT’S THE STORY THERE? THANK
YOU. WELL, THIS IS THE KIND OF
DISH I COOK EVERY SUMMER IN MY PARENTS’ HOME IN LYON
BECAUSE ALL THOSE VEGETABLES
COME FROM THE GARDEN. THEY ARE IN FULL BLOOM AND WE ALWAYS MAKE THIS AND
SOMETIMES I COOK IT IN HUGE PANS FOR AT LEAST 30 PEOPLE AROUND
THE TABLE. AND YOU CAN ALSO COOK IT FOR
JUST A SMALL GATHERING SCALABLE
TOTALLY. AND NORMALLY IT’S CALLED A BALDI OR A CHIAN OF VEGETABLE. SO HERE YOU
HAVE SOME RED PAPER AND SOME
ONION. SO THERE IS ALWAYS A BASE HERE. BE CAREFUL. I NEVER USED THAT KNIFE HERE
BEFORE. SO, YOU KNOW, NBC KNIFE IS GOOD AND, AND SO I AM SLICING THE
VEGETABLE AND YOU DON’T HAVE TO
BE TOO FANCY. I’M PUTTING PAPER, I’M
PUTTING ONION THAT HAS BEEN
SLICED AND THIS IS THE BASE WITH SOME
GARLIC. SOME, A LITTLE BIT OF UM, YOU
CAN PUT PEPPER FLAKES, YOU CAN
PUT JALAPENO PEPPER, YOU CAN USE A LITTLE BIT OF SALT, WHATEVER PEPPERS YOU HAVE.
YES, ABSOLUTELY. YOU PUT A LITTLE BIT OF ROSEMARY
INSIDE. YOU PUT A LITTLE BIT OF THYME, THE PAPER IS HOT. SO YOU LET IT SWEAT UNTIL IT’S
TENDER AND NOT COLOR A LITTLE
BIT. AND NOW YOU’RE GOING TO DO A LITTLE AND THEN YOU SLICE ME SOME
VEGETABLE. WHAT ABOUT THE BASIL? YOU CAN PUT SOME BASIL AS WELL.
WHY DON’T YOU PUT SOME, COUPLE
OF LISTS OF BASIL? SO THIS IS THE BASE ONION PAPER,
BASIL, HERBS, GARLIC AND THEN ALL THE VEGETABLES. SO NORMALLY YOU COULD TAKE YOUR
TIME AND MAKE THIS DISH VERY
FANCY. THEY MAY HAVE A PICTURE TO SHOW OF A CHIAN OF VEGETABLES WHERE IT’S
LAYERED COLOR BY COLOR VEGETABLE
BY VEGETABLE. THE DIFFERENCE OF THIS WITH THE
RATATOUILLE IS THAT THIS, WE DON’T ROAST THE
VEGETABLE. WE BAKE THEM OVER THE ONION THAT
HAS BEEN SWEATED LIKE THIS. SO I AM PUTTING OLIVE OIL, I HAVE EGGPLANT, I HAVE YELLOW
SQUASH. I HAVE TOMATO, I HAVE
ZUCCHINI, WHATEVER YOU HAVE IN YOUR SALT
PEPPER. OF COURSE, THIS AND THEN WE CAN PUT A LITTLE BIT
MORE BASIL LEAVE INSIDE AND ACTUALLY I JUST TOSS IT LIKE
THIS. THAT’S THE QUICK VERSION. IF YOU HAVE TIME AND YOU WANT TO
PLAY WITH THE FAMILY AND ALL
THAT, THEN YOU CAN MAKE IT VOILA, YOU PUT IT ALL ON TOP LIKE THIS AND THEN YOU BAKE IT IN THE OVEN
AT 353 75 UNTIL IT REALLY BAKE
DOWN AND IT EVAPORATE AND VOILA. THIS IS THE CASSEROLE OF
PROVENCAL VEGETABLE AND THIS IS
THE PERFECT SIDE DISH TO USE UP ALL THOSE VEGETABLES AND THIS IS TOTALLY VEGETARIAN AND YOU CAN USE IT WITH A
ROASTED OF LAMB. YOU CAN USE IT WITH A
ROAST CHICKEN. YOU CAN USE IT
WITH EGGS ON BRUNCH. AND IT’S A QUICK VERSION. I DON’T
KNOW. THEY TOLD ME, DANIELLE, YOU WILL NOT BE ABLE TO SPEND AN HOUR MAKING ALL THESE VEGETABLES
BEAUTIFULLY LAID DOWN. SO, WHAT DO YOU HAVE ANY QUICK
VERSION? AND I SAID YES, I’LL
MAKE ONE AND THAT’S JUST TOSS YOUR
VEGETABLES. OH, WELL, YEAH, THAT’S THE COOK ONE. AND THERE IS THE OTHER ONE WHICH
IS THE, THE RAW ONE BEFORE I PUT
IT IN THE OVEN. AND THAT UH IS LIKE BEAUTIFUL.
IT’S IN A WAY, IT’S VERY
ARTISTIC. IT’S VERY SOULFUL. IT’S VERY PROVENCE. IT’S VERY
SUMMER COOK FOR IT BECAUSE THE
VEGETABLES HAVE STILL A BITE TO
THEM AND, AND A LOT OF FLAVOR. UM, YOU COULD COOK THAT FOR ABOUT AN
HOUR. I WOULD SAY 45 MINUTES TO
AN HOUR. IF YOU LIKE YOUR VEGETABLE A
LITTLE FIRMER, YOU COOK IT FOR
45 40 40 TO 45 MINUTES, BUT AN HOUR, AN HOUR AND A HALF.
AND WHAT’S DELICIOUS IS YOU DON’T EAT EVERYTHING THE NEXT
DAY YOU REHEAT IT AND IT DIFFERENT FLAVOR IN AN OMELET OR
SOMETHING. THANK YOU. THANK YOU SO MUCH. THANK YOU. BY THE WAY FOR THIS RECIPE. IT’S TODAY.COM/IT IS SUPERFOOD FRIDAY AND TODAY
NUTRITIONIST JOY BAUER IS TURNING TWO FAMILY FAVORITES
INTO CASSEROLES. GOOD MORNING TO YOU, JOY. HEY, GUYS, WE ARE CASSEROLE RIGHT INTO THE WEEKEND WITH TWO
SCRUMPTIOUS RECIPES. AND THE FIRST IS A VEGGIE PACKED
CHEESY PIZZA CASSEROLE. CAN I
JUST TELL YOU HOW MUCH? I LOVE MY JOB. I LOVE MY JOB. OK. SO WHAT WE’RE STARTING WITH
IS A CAULIFLOWER CRUST. SO, HERE I HAVE FOUR HEAPING CUPS OF
CAULIFLOWER FLORETS THAT I MICROWAVED AND THEN
YOU’RE JUST GONNA WANT MUSH THEM WITH A FORK AND TAKE
OUT ALL OF THE WATER, THEN PUTTING IN SOME EGGS, SOME
MOZZARELLA CHEESE. WHAT’S GOT A
LITTLE BIT STUCK HERE? A LITTLE BIT OF PARMESAN. AND BECAUSE I WANT TO BRING ALL
THOSE PIZZA PIE FLAVORS TO THE
TABLE. THIS IS ITALIAN SEASONING AND A
LITTLE BIT OF GARLIC, SALT AND
PEPPER. SO THIS IS GONNA ALL GET STIRRED
UP AND I’M GONNA SHOW YOU WHAT
IT LOOKS LIKE BECAUSE I PUSH IT INTO THE
BOTTOM OF A CASSEROLE DISH AND LET ME SHOW YOU HOW IT
COOKS. IT’S A CRUST. THIS IS A
REAL CRUST. AND AT THE SAME TIME THAT THIS
IS COOKING, WE ARE GOING TO HAVE AN
ANTIOXIDANT LOVE FEST BECAUSE I ROASTED ALL THESE VEGETABLES
AGAIN. AT THE VERY SAME TIME, WE’RE GOING TO LAYER IT. LOOK AT THIS AND COULD DO ANY VEGETABLES THAT YOU
WANT. AND HONESTLY, YOU COULD ALSO OPEN UP YOUR
FRIDGE AND YOU COULD THROW IN WHATEVER YOU HAVE LEFT OVER
FROM THE NIGHT BOOK. THIS IS REALLY GOOD JOY. AND I
THINK WITH ALL THESE VEGGIES.
IT’S LIKE YOU WOULDN’T EVEN KNOW IT FEELS
NAUGHTY, BUT IT’S YUMMY. NO, I
FEEL LIKE IT’S LIKE GETTING RIPPED RIGHT NOW. JUST
EATING THIS DRINK. YOU ARE. IT’S AN ANTIOXIDANT LOVE FEST. I TELL YOU. SO, HERE I HAVE UM TOMATO SAUCE GOES OVER THE TOP.
WHATEVER MARINARA SAUCE IS YOUR
FAVORITE. OF COURSE, WE’RE GOING TO LAYER
ON SOME MORE GOOEY MOZZARELLA CHEESE OR YOU
COULD BLANKET IT WITH SLICES OF MOZZARELLA AND THEN YOU GET
THOSE PUDDLES OF CHEESY BLISS AND A LITTLE BIT MORE ITALIAN
SEASONING. AND THEN I LIKE TO FAKE OUT
PEPPERONI SLICES. SO LOOK WHAT
I’VE DONE HERE. I JUST SLICE SOME TOMATOES. YOU PUT THEM RIGHT IN THE OVEN
AND IT JUST, JUST UNTIL THE
CHEESE MELTS. SO I WOULD SAY THAT THIS IS
PROBABLY ABOUT 15 MINUTES. I’M GOING TO SHOW YOU WHAT THIS
LOOKS LIKE AND JOY. I WANT TO
ALSO GET TO THE TACO. WE’RE ALREADY PICKING OUT ON OUR
CASSEROLE. TELL US ABOUT, OH, THERE IT IS. WE’RE GOING TO EAT THAT WHILE
YOU TELL US ABOUT THE TACO. OK? SO THIS IS A TEX-MEX DREAM.
I’M GONNA GRAB OVER HERE ON THE SKILLET. I HAVE SOME SAUTEED LEAN GROUND TURKEY MEAT. I’M GONNA BRING OVER ALL MY
FIXINGS AND ALL YOU’RE GONNA DO AFTER THE TURKEY
MEAT IS COOKED. I PUT IN A RINSED CAN OF BLACK
BEANS OF SOME CORN. I HAVE TWO CUPS OF JARRED SALSA. YOU KNOW WHAT I SAY, YOU ARE THE
SAUCE OF YOUR, YOU ARE THE BOSS
OF YOUR SAUCE. SO IT COULD BE MILD OR SPICY AND A TACO SEASONING PACKET. OH
MY GOSH. WE CAN DO THIS. YOU STIR THIS UP AND YOU’RE GOING TO, THEN LET ME
SHOW YOU HOW EASY THIS IS. YOU
CAN DO THIS TONIGHT. I HAVE A CASSEROLE. I LAYERED
SOME WHOLE GRAIN TORTILLAS RIGHT
ON THE BOTTOM. YOU PUT YOUR MEAT ON TOP, THEN YOU’RE GOING TO ADD SOME
CHEESE. I’M GOING TO GET TO THE
FINISHED ONE. YOU ADD SOME CHEESE, YOU PUT ANOTHER LAYER ON ON TOP
OF THE TORTILLAS AND THEN
ANYTHING YOU WANT, I’M GOING TO SHOW YOU THIS TACO
BAR AND YOU CAN SET UP A TACO BAR.
LOOK WHAT I HAVE HERE. SHREDDED
LETTUCE. I HAVE UM TOMATOES, SCALLIONS,
JALAPENOS, GUAC SOUR CREAM. EVERYBODY, RIGHT? YOU COULD MAKE YOUR OWN PERSONALIZED TACO REALLY QUICKLY. JOY. HOW LONG DO
YOU MAKE IT FOR? I MEAN, MAYBE 1015 MINUTES
BECAUSE ALL YOU WANT TO DO THAT, THE MEAT IS ALREADY COOKED,
RIGHT? SO ALL YOU WANT TO DO IS MELT
THE CHEESE AND YOU WANT TO SLIGHTLY GET THOSE
TORTILLAS A LITTLE BIT BROWN. IT IS SENSATIONAL. SO GOOD. HOME
RUN JOY. THANK YOU. HAPPY WEEKEND, EVERYONE. YOU TOO. HEAD TO TODAY.COM/FOOD. JOCELYN DELK ADAMS, FOUNDER OF
GRAND BABY CAKES. ALSO THE AUTHOR OF EVERYDAY
GRAND WHICH OH, BY THE WAY, IS AVAILABLE FOR PREORDER AS WE
SPEAK. JOCELYN IS HERE. TO SHARE HER
SPIN ON A CLASSIC AND EASY
WEEKNIGHT DISH, THE CASSEROLE AND YOU’RE GONNA
HELP ME. I AM, I AM GOING TO HELP THIS MORNING.
SO TORTILLA CHIP CASSEROLE COULD
NOT BE EASIER. YOU CAN GET THE KIDS INVOLVED. YOU CAN EVEN DO THIS. OK?
BECAUSE I KNOW YOU CAN BE, I KNOW YOU CAN BE COOKING
CHALLENGE. SO WE’RE GONNA GET
THIS TOGETHER. SO TO START, I’M GONNA SHOW YOU
HOW WE’RE GONNA DICE UP THESE
LIKE BELL PEPPER, RIGHT? YOU’RE GONNA GET THESE STRIPS
JUST KINDA GET THEM TOGETHER
REALLY EASILY AND THEN JUST GO DOWN TO CREATE
LIKE THESE SMALL LITTLE DICES, RIGHT? REALLY EASY. JUST GATHER ALL
THAT AND THAT’S ALL YOU CAN DO THAT. YEAH, YOU CAN DO THAT. YOU CAN
DO THAT. SEE YOU’RE WINNING
ALREADY. SO WE’RE GONNA START ON OUR MEAT
MIXTURE. I’VE GOT SOME GROUND BEEF HERE, GONNA ADD THIS
TO SOME OLIVE OIL, THAT NICE SIZZLE. AND I ASSUME
YOU COULD EASILY SWAP THAT OUT
WITH TURKEY OR YOU CAN EVEN GROUND CHICKEN, WHATEVER YOU GOT IS FINE. AND
THEN I AM GONNA ADD IN OUR BELL
PEPPER HERE. AND THEN CAN YOU ADD IN THAT
DICED ONION AND SOME GARLIC FOR
ME? SO THAT’S IT. SO, YEAH, YOU GOT TO START
COOKING THIS DOWN. YOU’RE GONNA
BROWN IT. HOW MUCH GARLIC IS IT? I MEAN, HEY, I LOVE GARLIC. ADD IT IN. ALL RIGHT. ADD AS MUCH YOU WANT IN THERE AND THEN THIS
IS WHEN WE GET INTO THE FLAVORS LIKE WE’RE
GONNA ADD IN TWO SALSAS. SO IF YOU HAVE TACO TUESDAY
TONIGHT, OF COURSE, YOU SHOULD HAVE SOME LEFTOVER
SALSAS ADD IN THE RED AND THE
GREEN. THAT’S GONNA GIVE US AMPLE
FLAVOR HERE. YEAH, YOU GOT YOUR CHUNKY FOR THAT TEXTURE AND SERIOUS OUT THERE. I PLAY AROUND WITH SALSA. RIGHT. WE’RE GONNA ADD IN THIS SALSA
AND THEN WE’RE GONNA ADD IN SOME
TACO SEASONING. JUST STORE, BOUGHT A STORE, BOUGHT, GET IT IN THE LITTLE PACKET AND
JUST TOSS IT ALL TOGETHER WITH
SOME CHICKEN STYLE. WHAT’S THE WORD? IT’S VERY GOOD. OH MY GOSH. SO YOU’RE GONNA COOK
THIS TOGETHER. THIS IS OUR SWAP. HELLO? THE MAGIC OF TV. YEAH.
LOOKS REALLY GOOD. YOU’RE GONNA LET THAT KIND OF
THICKEN UP INTO THIS AND THEN WE’RE GONNA START
ADDING IN OUR ADDITIONAL
TEXTURE. WE’VE GOT THE CREAM OF MUSHROOM. IT IS. I KNOW IT MAKES, IT’S SO CREAMY. YOU THROW IT INTO EVERYTHING,
YOU THROW IT INTO EVERYTHING AT MY
HOME, EVERYTHING, THROW IT INTO EVERYTHING. IT
MAKES EVERYTHING SO MUCH BETTER. WHY DO YOU LIKE IT SO MUCH? IT’S SO CREAMY. IT ADDS SO MUCH
RICHNESS ALONG WITH LIKE THE
SOUR CREAM IN THIS. IT REALLY MAKES THAT TEXTURE SO
GREAT. YEAH. AND I LOVE ANYTHING WITH
MUSHROOM TOO. WE’RE GONNA ADD IN
SOME BLACK BEANS TOO. GRAB THAT, ADD THAT IN AND OF
COURSE THE SOUR CREAM I WAS
TALKING ABOUT THROW THAT IN TOO FOR THAT EXTRA
RICHNESS AND THAT TANG AND THEN WE’RE GONNA ADD IN
SOME CHEESE. YEAH. GET THAT IN THERE AND WE’RE GONNA STIR THAT
TOGETHER AND THEN THIS IS WHEN YOU GET
THE KIDS INVOLVED OR YOU CAN GET RID OF LIKE YOUR
MORNING AGGRESSION. I’M GONNA HAVE YOU LIKE, AND I’LL JUST GO FOR IT, YOU KNOW. UH, GET THAT OUT. I KNOW HE’S LIKE, I’M TAKING
THAT OVER. RIGHT. YOU’RE GONNA
CRUNCH THAT TOGETHER. THIS GOES IN THE PAN. YOU CAN YEAH. AND THEN YOU JUST START
BUILDING IT AND THIS IS WHERE WE
GET INTO OUR CASSEROLE. IT’S ALMOST LIKE A LASAGNA.
YOU’RE GONNA JUST LAYER IT UP. THE BOTTOM LAYER IS DORITOS OR
WHATEVER YOUR CORN CHIP IS, YOU CAN DO THE ONES DORITOS, FRITOS LIKE WHATEVER
YOUR NAMES ARE THE FLAMING HOT,
YOU KNOW, GET SOME SPICE IN THERE LIKE
WHATEVER YOU LOVE. LIKE YOU CAN REALLY ADAPT THIS
AND MAKE THIS INTO WHATEVER YOU
LIKE. IT’S LIKE A LAYER DIP LIKE YOU BAKE IT OFF AND YOU GET
ALL THOSE TEXTURES. YOU GET THE
CRUNCH AND YOU GET THAT CREAMINESS ABOUT 30 MINUTES AND THEN YOU’RE
GONNA ADD SOME CHEESE ON TOP. DON’T ADD THE CHEESE AT THE
BEGINNING AND PUT THE FOIL OVER IT BECAUSE IT’LL STICK
TO THE FOIL. YEAH. SO DO IT, TAKE THE FOIL OFF AND
THEN JUST ADD THE CHEESE AND
THEN LET IT GET UP AND THEN IT COMES OUT PERFECT
ABOUT THIS NEW COOKBOOK. I’M LIKE, OH MY GOSH. IT’S CALLED EVERYDAY GRAND AND
IT’S ALL ABOUT JUST LOVING AND ENJOYING EVERY SINGLE
MOMENT OF LIFE. LIKE I WANTED TO JUST MAKE A
BOOK THAT JUST MADE EVERYONE
HAPPY. RIGHT? FINDING SO MUCH JOY AND JUST
BEYOND THIS HOLIDAY, IT’S LIKE YOU GOT A GOOD HAIR
DAY CELEBRATE. I GOT SOMETHING FOR, I THINK AL ENDORSED IT. I WAS SO
GRATEFUL TO HIM. I MEAN, LIKE, HEY, YOU CHANGED
ATTIRE, CELEBRATE. YES, SHE LOVES IT. SO WHAT WE’RE GONNA DO IS WE’RE
GONNA TAKE CHICKEN APPLE
SAUSAGE. YOU WANT ME TO CUT IT? OK. LOOK AT THIS. OH MY GOODNESS. YOU CAN ACTUALLY GONE FOR TWO YEARS AND I COME
BACK AND YOU’VE BEEN GONE FOR
TWO YEARS. I MEAN, IT WAS COVID. I HAVEN’T
BEEN IN THE STUDIO. YOU HAVEN’T BEEN IN
THE STUDIO IN TWO YEARS? WHY DOES IT FEEL LIKE IT’S YOUR
FIRST TIME IN TWO YEARS? BECAUSE YOU KNOW WHAT YOU WERE
ON ZOOM? AND THEN WE JUST LET ME KNOW YOU. ALL RIGHT. SO WE CHOP
THAT UP CHICKEN APPLE SAUSAGE.
YOU CAN DO PORK. YOU CAN EVEN DO THE VEGETARIAN
SAUSAGE IF YOU WANTED TO. I WOULDN’T REALLY. SO THIS CARAMELIZES AND IT GETS
SUPER DELICIOUS. OK? SO ONCE THAT GOES IN THERE, GET IT NICE AND CRUNCHY BECAUSE
YOU WANT THOSE LITTLE PIECES IN
THERE CRUNCHY, THEN WE’RE GONNA TAKE SOME
ONIONS AND SOME SAGE. THESE ARE ALREADY CARAMELIZED.
THESE ARE, THEY’RE ALREADY COOKED. AND THEN
WHAT WE DO HOIE TAKE THESE OUT? OH, BY THE WHITE, WHITE. I WASHED YOU A COUPLE OF DAYS AGO.
LIGHT BRIGHT IN MY HOUSE. I HAVE OLD ONE FROM THE EIGHTIES AND I
HAVE THE NEW ONE. THE NEW ONE. HOLD ON. NO, I
CAN’T STAND IT. I LIKE THE OLD ONE. YOU KNOW WHY? BECAUSE IT’S JUST,
IT HAS LIKE TWO EXTRA LIKE THINGS WE DON’T WANT, I WANT THE CAR TO START WITHOUT
A BUTTON. I JUST WANT TO TURN
THE, GIVE ME OLD SCHOOL. THANK YOU.
OK. ALL RIGHT. NOW, WHAT IS THAT? APPLES? NOT ONION RINGS? SO YOU LEAVE THE ONION JUICE AND
YOU PUT THE APPLES ON IT AND YOU
PUT IT IN AWAY FROM YOU AND LOOK AT THIS. SO NOW WE HAVE THAT SWEET AND WE
HAVE THAT SAVOR THAT GOES ALL
TOGETHER. NOW WE’RE GOING TO GO INTO OUR
PANTRY KIND OF LIKE A LITTLE
QUICK FIX. I’LL TAKE THIS AWAY. THANK YOU A NICE LITTLE QUICK
FIX. SO, WHAT WE’RE GONNA DO IS MAKE THE
WET BATTER AND THIS IS PANCAKE BATTER IN YOUR
PANTRY SO EASY. HAS IT RIGHT? YOU GO OVER HERE AND TAKE FOUR
EGGS. OK? IT, IT CREAM. OK. SO YOU HAVEN’T SEEN HER IN A WHILE.
SHE’S NO LONGER LACTOSE INTO SOMETHING HAPPENED. HERE IT GO STRAIGHT STRAIGHT FROM THIS.
THERE YOU GO. NOW, DO WE ADD FOR YEARS? I KNOW. I’M NOT KIDDING. I DON’T KNOW.
WHAT? SHE’S FINE. NOW, IT’S WEIRD.
LIKE, LITERALLY YOU WOKE UP AND
YOU’RE LIKE, YEAH, I CAN HAVE DINNER, BY THE WAY, I’LL TELL YOU WHAT SHE DID
LATER. OK. ALL RIGHT. SO CHIVES AND A
LITTLE BIT OF SALT. THIS IS GIVING ME LIKE, I LIKE
THAT VIBE. YEAH. TELL ME LIKE BAKED POTATO. YES. OK. SO NOW THIS IS PANCAKE
BATTER. A LITTLE BIT OF, SO WE
HAVE SAGE AND ONIONS IN THERE. HERE IS DRIED SAGE. I JOIN THIS. NO, NO, NO. YEAH. WATCH, WATCH AND A LITTLE
BIT OF WATER UNTIL THIS COMES
TOGETHER. COULD YOU USE MILK? YES. UM SHOULD YOU, SHOULD YOU DO? WELL, SINCE NOW YOU’RE NOT
LACTOSE, WE’LL GO AHEAD AND JUST
GO. SO IS WHAT I WOULD DO IS GO LIKE
THIS. SO YOU HAVE YOUR EGG BATTER, YOU HAVE YOUR APPLES
CARAMELIZED. SO JENNA, LET’S DO
THE LAYERS COME OVER HERE. SO HERE’S MY FAVORITE PART. SO EVERYTHING IS MIXED. NOW, WHAT WE’RE GONNA DO IS
WE’RE GONNA TAKE OUR SAUSAGE AND OUR ONIONS AND OUR SAGE DUMP
IT ON TOP OF THE CARAMELIZED
APPLES. OH I LOVE THAT. DOESN’T LOOK FUN. SPREAD IT, SPREAD IT OUT. OK. THEN NEXT THING YOU DO. WATCH THIS.
WAIT, WAIT, WAIT, WAIT, CAMERA
GUY. OH WAIT. WHAT ARE YOU DOING WHEN HE WAS, HE WAS READY AT TURN THE BOWL, RIGHT? SO THAT BECOMES KIND OF LIKE A
GIANT PANCAKE. YOU START COOKING THAT WATCH
MAMA. YOU’RE JUST, WE’RE GONNA PUT THE EGG ON TOP. IS THAT WHAT MAKES IT A
DUTCH? THE DUTCH BABY IS MORE THE
PANCAKE ASPECT OF IT ALL. AND THEN THE EGGS USUALLY WOULD
BE INSIDE IT WITH A LITTLE LENY AND THEN YOU HAVE TO BAKE IT
RIGHT. SO WHAT’S HAPPENING? THIS
GUY GOES IN THE OVEN IN THE OVEN? OK. 15 MINUTES.
ABOUT 400 DEGREES. OH, LOOK AT THAT. YOU COVER IT FOR 400 DEGREES FOR
ABOUT 15 MINUTES AND THEN YOU COVER IT AND IT COMES OUT AND
THEN WHAT’S COOL ABOUT THIS?
LOOK AT THAT. THIS CAN GO IN THE FRIDGE. YOU GET OVER HERE ON, ON IT AND IT OUT AND YOU PUT A LITTLE SYRUP SYRUP BECAUSE YOU’RE NO LONGER
LACTOSE. WHAT ELSE HAS BUTTER AND MAPLE
SYRUP IN IT? DO IT, DO IT BRING IT AND YOU KNOW WHAT ELSE SHE
COULD DO WHAT SHE NO LONGER WHAT YOU COULD ADD
A LITTLE WHIPPED CREAM OR GIRL OR TEQUILA? OH, MY GOD. RIGHT. WELL, THAT,
THAT DOESN’T HAVE LACTOSE IN IT. THAT DOESN’T HAVE LACTOSE. IT’S A, OH MY GOD. WHAT DO YOU THINK? SHE’S WAITING FOR YOU TO WAIT, WAIT, WAIT THE SAUSAGE, THE APPLE, THE EGG ON THE MAP. YOU DID IT? IT’S SWEET AND SAVORY. IF TACOS CAN TOTALLY FALL APART AND STILL BE AMAZING. SO, CAN YOU BESTIE? ALL RIGHT. I LOVE IT. ALL RIGHT.
WORDS TO LIVE BY THIS MORNING
TODAY, FOOD. WE ARE GETTING A DELICIOUS MEAL
WITH A SIDE OF INSPIRATION AND
HUMOR. PLANT-BASED COOK AND CONTENT
CREATOR, RODDY DELUCIA SHETTY IS HERE AND WE ARE MAKING
TACOS. GOOD MORNING. YAY. I DID MY LOVE FEST DURING THE
COMMERCIAL BREAK SO THAT I CAN
BE NORMAL AFTER THE SEGMENT. YEAH. SO WE’RE GONNA BE NORMAL.
NOW. I REALLY ADMIRE YOU WHENEVER I’M
HAVING A CRAPPY DAY, YOU TALK
ABOUT HEALTH AND WELLNESS. SO I, I DON’T, I’M, BUT YOU JUST, YOU’RE SUCH A
LIGHT AND IT JUST JUMPS OFF OF
YOUR SOCIAL MEDIA. I REALLY APPRECIATE THAT. AND I DIDN’T REALIZE I KNEW YOU
WERE COOKING, BUT I DIDN’T REALIZE THAT WAS
HOW YOU STARTED. YEAH, THAT’S HOW I STARTED
EVERYTHING. SO LET’S GET STARTED
ON. WE’RE USING CAULIFLOWER IN TACOS
AND WE ARE CAULIFLOWER CAN BE
DIFFICULT TO CUT. HOW WOULD YOU
I CAN? SO WE’RE GONNA START OFF.
HONESTLY, I USUALLY JUST THROW IT, THROW IT BACK AND CUT OFF ALL THE GREEN POT CHOP THAT IT’S A BIT MESSY BUT COOKING IS NEVER CLEAN. OK. IF
IT, IF IT’S CLEAN YOU’RE DOING
IT RIGHT. I USUALLY JUST CHOP IT OFF, OFF
THE STORE AND THAT’S IT. CHOP UP INTO
SMALL FLORETS. YOU CAN ALSO BUY
THEM AS FLORETS AS WELL. LIKE, YES, THIS IS MY. OK. YOU HAVE A LOT OF, WE ARE. SO WE’RE GONNA ACTUALLY
MARINATE IT WITH DIFFERENT
SPICES. UM, AND ALSO CHICKPEA FLOUR.
IT’S A GOOD EGG SUBSTITUTE. SO, YEAH, IT’S A GREAT EGG
SUBSTITUTE. IT KEEPS IT REALLY CHICKPEA. THIS IS CHICKPEA. OK. SO I’VE GOT VEGAN YOGURT IN
HERE, BUT YOU CAN USE ANY KIND
OF YOGURT YOU HAVE AT HOME, THROW IN YOUR
CHICKPEA FLOUR. WE’VE ALSO GOT
SOME TOMATO PASTE. AND WHAT’S YOUR GOAL? BECAUSE THERE ARE A LOT OF US, I’M NOT A VEGAN BUT I TRY TO EAT
HEALTHIER AND I’LL SEE THAT
YOU’RE DOING IT. SO I’M LIKE, OK, LET ME TRY IT. ARE YOU TRYING TO HELP US KIND
OF STEP INTO SOMETHING A LITTLE
HEALTHIER OR WHAT’S YOUR
THOUGHT? MY HONEST, MY HONEST LIKE DESIRE IS TO HELP
PEOPLE FIGURE OUT HOW TO USE
SPICES TO MAKE PLANT BASED FOOD TASTE GREAT
BECAUSE A LOT OF THE TIME THE
ISSUE IS WE DON’T USE ENOUGH FLAVOR IN FOOD. AND
SO WHEN YOU USE SPICES CAN BE SO DELICIOUS, UM WE’VE GOT GARAM MASALA, WE’VE GOT SMOKED PAPRIKA
AND WE’VE GOT TURMERIC. SO I THINK THE OTHER THINGS THAT LET PEOPLE KNOW WHAT IT IS LIKE
THEY ALWAYS SAY, OH, IT’S SUCH AND SUCH THAT IT
TASTES LIKE CAULIFLOWER AND IT’S GOOD. EXACTLY. IN THIS
RECIPE WITH THIS MARINADE. YOU
CAN ALSO USE TOFU. YOU CAN USE JACKFRUIT. I USE THIS MARINADE FOR SO MUCH.
UH, WE’VE ALSO GOT SOME OIL
THAT’S GOING IN HERE, KIND OF OIL. UM, WELL, I USE AVOCADO OIL WHEN
I’M COOKING, BUT YOU CAN USE OLIVE OIL OR
SUNFLOWER OIL TOO. SO WE’RE GONNA MIX THAT UP.
THROW IN MILK. I’M SO CURIOUS TO TASTE THIS. I’M EXCITED FOR YOU. WHAT KIND
OF MILK DO YOU USE IT? I USE ALMOND MILK. UM I FIND I,
I PREFER THAT YOU CAN USE OAT
MILK AS WELL. IT’S A LITTLE BIT THICKER. SO YOU’RE GONNA MIX THAT UP AND THEN WE’RE GONNA TAKE THESE
KIND OF LIKE MARINATE THAT UP. WE’RE GONNA MARINATE UP. SO, HOW
LONG ARE YOU GOING TO KEEP THAT
IN? I HONESTLY DON’T KEEP IT IN FOR
LONG. THE SPICES ARE QUITE UM VIBRANT
AND SO I USUALLY JUST MIX IT UP
IN THAT YOU TAKE IT. I USUALLY USE MY
HANDS, LOVE PANICKING, BUT I’M NOT GOING TO DO IT RIGHT? BREAD, CRUMBS, BREADCRUMB IT UP AND THEN YOU’RE
GONNA PUT IT ONTO YOUR OILED
TRAY. OK? AND THEN WHILE THIS GOES IN THE
OVEN, WE’RE MAKING A SLAW AND NOW
FENNEL IS A GREAT SPRING
VEGETABLE. AND SO IF YOU HAVEN’T SEEN ONE
BEFORE, IT LOOKS LIKE THIS, DO
YOU DO ANYTHING WITH THE T YOU DO, YOU CAN CUT THEM OFF AND
YOU CAN USE THEM IN YOUR SOUPS. YOU CAN USE THEM IN YOUR STOCK.
YOU CAN FREEZE THEM AND KEEP
THEM FOR LATER. BUT THIS IS ALSO GREAT FOR
GARNISH AND IT TASTES AMAZING.
OK? UM, BUT WE’RE GONNA JUST SLICE
THIS UP. SO I USUALLY JUST CHOP
OFF THE BOTTOM. DO YOU? HOW OFTEN ARE YOU
COOKING? NOW? PEOPLE SHOULD KNOW YOU’RE
MARRIED TO JAY SHETTY. YOU GUYS
ARE A POWER COUPLE ROCK STAR COUPLE.
ARE YOU GUYS SAY JAY SHETTY’S MARRIED TO YOU?
YEAH. THERE YOU GO. THERE YOU
GO. YOU GUYS ARE TOGETHER. BEAUTIFUL
COUPLE. DO YOU HAVE TIME TO COOK
TOGETHER? YOU KNOW WHAT I MEAN? BECAUSE
YOU GUYS ARE BOTH SO BUSY. HE’S NOT A COOK AND I PREFER HE
STAYS OUT OF THE KITCHEN IF I’M
COMPLETELY HONEST. UM, I USUALLY TRY AND DO A LOT
OF MEAL PREP IN THE MORNING. SO I’LL USUALLY DO A LOT OF MY
CHOPPING AND EVERYTHING IN THE
MORNING. OK. SO THEN I CAN HAVE IT ALL READY
FOR, FOR THE EVENING. YEAH. SO YOU’RE JUST GONNA CHOP SHRED
IT UP IF YOU’VE GOT A SHREDDER
OR A MANDOLIN. AND THEN WE’VE GOT OUR SLAW. I’VE GOT CABBAGE CARROTS
AND UH, THE DELICIOUS FENNEL IN
HERE. AND IS THERE A DRESSING FOR,
THERE IS A DRESSING. SO, WHAT WE’VE GOT HERE IS, IT’S
A APPLE CIDER VINEGAR, MUSTARD AGAVE GO AND YOU CAN POUR IT ALL
IN. YOU’VE GOT YOUR OLIVE OIL,
MUSTARD, AGAVE AND APPLE CIDER VINEGAR.
IT’S ZESTY, IT’S REALLY
REFRESHING SALT PEPPER. PERFECT. MIX IT ALL UP AND THEN WE’RE GONNA THROW THAT
INTO THIS YUMMY DRESSING. I CAN
PUT THAT ON. YOU CAN PUT THAT ON THERE THAT GOES ON THIS. AND
THEN WHAT’S IN THIS ONE? I FEEL LIKE THE SAUCES BRING
THIS ON. HONESTLY. EVERYTHING IS
ABOUT SAUCES. IT IS FOR ME. I LOVE THAT. SO THIS
IS A YOGURT AND MINT SAUCE. SO WE’VE GOT YOGURT AND THEN
THERE’S A ZESTY MINT. WE’RE
GONNA DRIZZLE THAT ON TOP. YOU KNOW WHAT? YOU ARE A PRO IN THE KITCHEN IS DEFINITELY A GOOD HAND. AND THEN YOU’RE PUTTING THIS ON,
ON SOME NAAN. YES. SO WE’RE
PUTTING IT. YOU CAN USE A WRAP, YOU CAN USE
LETTUCE WRAPS AS WELL, BUT I TRADITIONALLY USE IT ON A
NAAN. GO ON SO GOOD. TAKE A, YOU KNOW WHAT IT TASTES FRESH
AND YUMMY. OH MY GOD. ISN’T THAT GOOD? HEY. UM, SO THEN YOU’RE JUST GONNA
THROW IT ON HERE AND DRIZZLE
THIS ON TOP. AND THAT’S YOUR TIKA TACO MISSION ACCOMPLISHED. THERE’S JUST SO MANY FLAVORS AND
THEY ALL COME TOGETHER SO
NICELY. THESE RECIPES AND MORE YOU CAN
CHECK OUT TODAY.COM/FOOD. YOU’RE DUSTING OFF THE AIR
FRYER. WE’RE WHIPPING UP A SUPER SIMPLE
RESTAURANT STYLE BOWL THAT YOU
CAN MAKE IN A PINCH. AND HERE TO SHOW US HOW IT’S
DONE IS CHEF KEVIN CURRY, AUTHOR AND
FOUNDER OF FIT COOK MEALS KEVIN. SO I LOVE THIS BECAUSE IT’S
DELICIOUS, BUT IT’S LOW CARB, IT’S YUMMY. AND WE’RE STARTING
WITH A CAULIFLOWER RICE,
CAULIFLOWER RICE. SUPER EASY TO MAKE. SO YOU CAN
ACTUALLY BUY RICE IN THE STORE. BUT IF YOU WANT TO SAVE YOURSELF
ABOUT FIVE OR SIX BUCKS JUST DO THIS AT HOME. I CHOP IT UP AND BREAK UP THE LEAVES AND ALSO
THE CLO FLOWER, THE CAULIFLOWER FLORETS AND THEN WE’RE GONNA ADD
THESE TO A FOOD PROCESSOR.
THAT’S IT. NOW, THIS IS PART IS SUPER EASY. THIS IS ALSO KID FRIENDLY THING
TO DO TOGETHER WITH THE FAMILY. AND THEN I’M JUST GONNA POST
BLEND IT. OK. HERE WE GO AND JUST, JUST LIKE
THAT. GO AHEAD. GO AHEAD. BOOM. OK. SO WHEN IT’S DONE, IT
LOOKS JUST LIKE THIS. IT’S REALLY HARD RIGHT NOW. IF
YOU TASTE IT, IT’S LIKE REALLY
CRUNCHY. KIDS ARE GONNA LIKE THAT. SO
WE’RE GONNA STEAM IT. YOU’RE GONNA ADD A STEAMER
BASKET TO A POT OF WATER AND THEN PUT IT ON HERE. STEAM
THIS FOR 10 TO 15 MINUTES. BOOM.
IT COMES OUT LITERALLY, IT JUST LIKE RICE. THAT’S IT TASTE KIND OF LIKE IT. EXACTLY LIKE RICE. IT’S GOOD. MY KIDS WILL NOT EAT
VEGETABLES. THIS IS GOOD. THERE’S NO BIT AND CAULIFLOWER, YOU KNOW, WAY EITHER. NEXT IS THE BB. SO THIS IS A BBBBY. I’LL WAIT FOR SOMEONE TO DO THAT. SO THIS IS SOME OLIVE OIL MAYO,
I’M GONNA ADD IN SOME GREEK
YOGURT, YOGURT THIS IS NON FAT OR WHAT
IS IT? REGULAR FAT? 2% 2% PERCENT TASTES MUCH BETTER THAN
THE NON FAT. AND AS MUCH SUGAR
IN WHAT IS TABASCO SRIRACHA SRIRACHA SAUCE? IF YOU DON’T
LIKE TOO MUCH HEAT, IT’S OK. AND THEN SOME GARLIC, GARLIC AND
HONEY, HONEY. I LOVE HONEY AND THEN MIX THAT
TOGETHER. LOOK AT THAT SUPER
NICE. A GOOD COMBO OF SWEET AND SPICY AND HOT PEPPERS AND HOT PEPPERS. IF
YOU WANT SOME HEAT, STIR IT UP. SO THIS IS JUST WHAT YOU’RE
GONNA DUNK THE SHRIMP IN.
ABSOLUTELY. THIS IS THE DIPPING SAUCE FOR
IT. AND NOW FOR THE PERSONALITY OF
THIS DISH, THIS IS GONNA BE THE
SHRIMP. LOOK AT YOU. I JUST WANNA MAKE SURE I GET IT
RIGHT. GET IT RIGHT. THIS IS THE DIPPING PART IS VERY
IMPORTANT. ABSOLUTELY. OK. SO HERE’S MY THING ABOUT SHRIMP
THAT’S BREADED BECAUSE I WANTED
A LOW CARB SHRIMP. BUT WHEN YOU BUY THE, THE SHRIMP
IN THE STORE THAT’S LIKE COCONUT
SHRIMP OR WHATEVER, IT’S, IT’S GOT A LOT. SO HOW DO YOU
GET A LOT? SO, THIS IS, SO, FIRST OFF, THIS
IS GONNA BE AN EGGLESS RECIPE. THIS IS GARLIC, ONION, SMOKED
PAPRIKA AND ARROW ROOT. ARROW ROOT IS GONNA BE OUR
KEY HERE. AIR ROOT MAKES IT
REALLY STICKY. ALSO IN MEDICINE ALSO, AIR ROOT
IS GOOD FOR GASTRO PROBLEMS. SO IF YOU’VE GOT A LITTLE BIT
OF, YOU KNOW WHAT, YOU KNOW,
KIND OF DIGESTION, IT’S PERFECT. FOR THAT. AND AIR ROOT JUST MAKES IT SUPER
STICKY ONCE YOU DO THIS. SO I’M GONNA GET MY HANDS DIRTY
FOR YOU BECAUSE I KNOW THIS IS YOU’RE SOLVING ALL KINDS OF
PROBLEMS LEARNING A LOT. SO, SO WAIT, CAN I ASK YOU LEFT
THE TAILS ON? BUT YOU TOOK OUT THAT VEIN IN
THE BACK, PLEASE PEEL THAT SOMETIMES YOU DON’T KNOW. OK. NOW, ONCE WE DO THIS, THIS IS
CORNFLAKES PLAIN ON CORN FLAKES AND THEY CAN BE
GLUTEN FREE TOO. SO CRUNCH THESE
UP. AND THE COOL THING ABOUT CORN
FLAKES IS THAT CORNFLAKES STAND
UP TO LIQUID, RIGHT? BECAUSE YOU
PUT THEM IN MILK. SO WHATEVER YOU’RE COATING IT,
IT WON’T GET SOGGY. OK, THEN YOU’RE GONNA MASH THESE INTO THE SHRIMP JUST LIKE THIS,
JUST MASH THEM UP. THIS IS WHY KIDS LOVE THIS TYPE
OF RECIPE. IT’S REALLY EASY FOR
THEM TO DO. SO YOU GET A LOT ON THERE. THIS AIR FRYER IS THE MOST BRILLIANT
ADVENTURE. ISN’T IT ALL PUT IT INTO THE BASKET OF THE
AIR FRYER? DON’T PUT ANYTHING ON THE BOTTOM IT OUT. HE’S GOT STRONG THOUGHTS
ABOUT THE AIR FRYER. BUT HOW DOES IT WORK? YOU DON’T LIKE IT. HERE’S THE
THING. EVERYBODY WHO WANTS TO USE IT,
GO WITH GOD. I’M HAPPY. BUT WHY ARE YOU JUST ONE MORE THING ON MY COUNTER? IT’S SO, BUT, BUT THE END PRODUCT, I MEAN, YOU
LIKED IT. THE END PRODUCT IS
GREAT. YOU KNOW WHAT’S GOOD ABOUT IT? THOUGH BECAUSE WHEN YOU PRE HEAT
YOUR OVEN TO 425 IT TAKES
FOREVER. THIS THING YOU GO, BOOM, 425 AND THEN IT’S HALF THE COOK. EVERYBODY KNOWS. I DON’T HAVE
MUCH TIME LEFT. LOOK AT MINE, LOOK AT THAT. NOW YOU PLACE THEM IN AND THEN
HOW LONG DO YOU COOK? A F 5 TO 7 MINUTES? I’M TELLING YOU. AND THEN ALL OF A SUDDEN, WHAT DO YOU GOT YOUR BEAUTIFUL
BOWL WITH YOUR CAULIFLOWER RICE? WHAT, WHAT’S SOME SLAW ON THE SIDE? I LOVE. WHAT DO YOU PUT ON THE SLAW? IT’S JUST A STORE BOUGHT SLAW
THAT YOU CAN JUST BUY. CAN YOU DUNK IT IN THE AIOLI? AND
HOW IS THAT? BANG BANG BANG? THANK YOU SO MUCH. GOOD MORNING. GOOD MORNING, MY
FRIEND. IT’S SO GREAT TO SEE YOU WHEN YOU’RE HERE BECAUSE YOU
ALWAYS MAKE SOMETHING SO GOOD.
THANK YOU. IT’S SPOOKY SEASON. SO WE GOT TO
KEEP IT SPOOKY. UM WE ARE MAKING REALLY
DELICIOUS FORBIDDEN RICE BOWLS. SO WE START OFF WITH THIS
GORGEOUS PURPLE FORBIDDEN RICE. UM THIS HAS TONS OF ANTIOXIDANTS
IN IT. YOU’RE GOING TO BRING
YOUR WATER UP TO A BOIL. YOU WILL POUR THAT RICE IN, COOK
IT FOR ABOUT 20 TO 25 MINUTES. AND THEN WE’RE BRINGING IN SOME
SWEET POTATOES. SO THIS RECIPE IS GREAT BECAUSE
IT’S VEGETARIAN. AND IF YOU WANT, YOU COULD ALSO
MAKE IT VEGAN BY SUBSTITUTING
THE CREMA, WHICH WE’LL GET TO WITH SOME
COCONUT YOGURT. INSTEAD WE ARE SEASONING THIS
WITH SOME SALT AND THEN I MADE A
LITTLE SPICE BLEND, SOME CUMIN PAPRIKA CHILI POWDER, A LITTLE GARLIC POWDER AS WELL. WE
GIVE THIS A NICE TOSS JACOB. WOULD YOU LIKE TO TOSS THIS VEGETARIAN? IT’S REVEALED FOR THE FIRST TIME
ON THE SHOW. I’M ALWAYS TAKING
IT, BAKING IT WITH THE MEAT. I LOVE
THIS. AND THEN NEXT UP, WE ARE CREATING A LITTLE
DRESSING TO GO WITH OUR RICE BECAUSE WE WANNA ADD AS MUCH
FLAVOR AS WE CAN. SO WE’VE GOT LIME JUICE, OLIVE
OIL, WE’RE GONNA ADD IN SOME
LIME ZEST. YOU’RE GONNA WANT THE ZEST OF
THE ENTIRE LIME. I WOULD, I WOULD LIKE A FEW AND MAKE SURE YOU STOP WHEN IT
TURNS REALLY LIGHT GREEN BECAUSE
THAT PART IS BITTER. THE P OK. SO WE ARE ADDING IN. YES,
THE P WE ARE ADDING IN THE UM WHITE
PARTS OF SCALLIONS. WHAT’S GONNA HAPPEN IS TO MAKE
THEM A LITTLE MORE MELLOW. THAT LIME JUICE IS ALLOWING THAT
TO HAPPEN. WE HAVE SOME CILANTRO THAT WE’RE
ADDING IN HERE. SOME VERY FINELY DI SEEDED
JALAPENOS. SO IT’S JUST A LITTLE BIT OF
HEAT, NOT TOO MUCH. AND THEN WE’VE GOT GARLIC POWDER
AND OF COURSE A LITTLE SALT AND
STIR IT ON UP, GOT IT. SO THAT’S, THIS IS THE DRESSING. SO ONCE THIS IS ALL DONE, YOU’RE
GOING TO TAKE THAT RICE, YOU’RE GOING TO ADD IT IN THERE, TOSS IT TOGETHER AND YOU HAVE
THIS DELICIOUS FLAVORED RICE. WE ARE GOING TO DECORATE OUR
FLAVORED RICE WITH A LITTLE BIT
OF BLACK BEANS THAT HAVE BEEN WARMED UP ON THAT
SHEET TRAY AFTER WE’VE ROASTED THE SWEET
POTATOES AND SOME, SOME OF OUR SWEET POTATOES, SOME
AVOCADO AND A NICE HEALTHY
DRIZZLE OF. THIS IS THE CREMA. IT’S SALSA
VERDE AND SOUR CREAM. EQUAL
PARTS MIXED TOGETHER AND YOU WILL DRIZZLE THAT ON TOP
OF THAT IS OUR SWEET POTATO
BOWL. I LOVE. NEXT UP IF YOU WANT TO HAVE A FUN LITTLE AND NEXT UP, IF YOU WANT TO HAVE
A FUN LITTLE APPETITE FOR HALLOWEEN, I AM A HUGE FAN
OF BUFFALO WINGS. MY HUSBAND AND I ACTUALLY HAVE A
FRAMED PHOTOGRAPH OF BUFFALO
WINGS ABOVE OUR BEDROOM. GIANT ONE. WOW. YEAH, WE, YOU KNOW, DID YOU EVER GO TO BUFF? SO THAT’S, THAT’S WHAT WE, THAT’S RIGHT. YOU HAVE A PICTURE OF YOUR BED. SO WE ARE MAKING
OUR HOMEMADE BUFFALO SAUCE. I’M SORRY. IT’S JUST KEEPING IT REAL. WE’RE REALLY GIVING YOU ALL THE
INFO. WE’VE GOT THE BUTTER THAT IS MELTED
BUFFALO SAUCE IS JUST BUTTER AND
HOT SAUCE MIXED TOGETHER. OK? A LITTLE BIT OF GARLIC
POWDER. SO WE MIX ALL THAT
TOGETHER, WHISK IT UP. SO IT’S NICE AND EMULSIFIED. AND THEN WE TAKE OUR FINISHED
SAUCE AND TOSS IT IN ROASTED
CAULIFLOWER. AND THEN SAME THING, OLIVE OIL,
SALT, PEPPER, OLIVE OIL, SALT, PEPPER.
WE ADD THIS SAUCE, WE TOSS IT
TOGETHER. IT’S THAT SIMPLE. WE CRANK IT UP
TO HIGH HEAT TO GET A NICE
CRISP. AND THEN WE’RE GETTING SPOOKY
AGAIN. YOU GUYS, THIS IS BLACK TAHINI. SO WE ALL
KNOW HE PASTE. IT’S SESAME PASTE, BUT IT ALSO
COMES IN BLACK SESAME. SO THIS IS A LITTLE MORE ROASTY, TOASTY
FLAVOR. WE’RE CREATING OUR OWN TAHINI RANCH. WE’VE GOT MAPLE
SYRUP, WE’VE GOT TO, WE GOT ALL OF OIL, LEMON JUICE,
LEMON GARLIC POWDER, FRESH GARLIC,
MEDLEY OF HERBS. DEAL TO GIVE US
THAT RANCH FLAVOR. AND YOU DO ACTUALLY WANT A
LITTLE BIT OF WATER IN HERE TO
THICKEN IT UP. OK. 36. 0, NO, HERE WE GO. THIS IS PCO BREAD, CRUMBS AND MORE
SESAME SEEDS. THE CRUNCH. WE WANT, WE’RE GOING
TO GET SOME CELERY ON THE SIDE.
WE HAVE OUR DRESSING A LITTLE MORE BUFFALO, THE THINGS WE’VE HAD. OH MY GOODNESS LEAVES. WHICH ONE OF THE GARNISH? AND THEN I HAD,
COULDN’T HELP MYSELF. I WANTED YOU ALL TO HAVE A
LITTLE BIT OF SWEET. WE HAVE
SOME HOMEMADE TWIX BARS THAT OH MY GO. I’M COMING TO YOUR HOUSE. WE DID IT. WE DID ALL THE RECIPES AND AMAZING TIME. OH, THANK YOU. MY GOOD, MY GOD. THANK YOU. WE’RE JOINED BY TWO VERY SPECIAL
GUESTS ON A MISSION TO MAKE YOUR
MEALS EXTRA GOOD. TAKE A LOOK AT THIS FIRST YOTAM OGI IS ONE OF THE MOST
CELEBRATED CHEFS IN THE WORLD. THE ISRAELI BORN FOOD WRITER AND
BEST SELLING COOKBOOK AUTHOR HAS
QUIETLY AMASSED AN INTERNATIONAL FOOD
EMPIRE FROM HIS DEBUT COOKBOOK
IN 2008, HE QUICKLY GAINED A CULT
FOLLOWING, BRINGING TO LIFE EIGHT COOKBOOKS AND SEVEN DELIS AND RESTAURANTS
IN LONDON. AND INSIDE THIS HUMBLE
WAREHOUSE, HE DEVELOPED THIS
CREATIVE HUB. THIS IS OUR MODEST TEST KITCHEN, A VIBRANT TEST KITCHEN, THE HOME OF MOUTHWATERING MAGIC
WHERE RECIPES ARE TRIED AND TESTED BY HIS TEAM OF
CHEFS. IT WAS THE BREEDING GROUND FOR OTTOLENGHI AND CO WRITER, NOR
MURAD’S NEW BOOK FULL OF
DELICIOUS FRESH IDEA IS CALLED EXTRA GOOD
THINGS. CHEESE ON TOAST WITH EXTRA GOOD
THINGS, QUICK CHILI SAUCE, PICKLED ONIONS AND GREEN
CHILIES. JERRY PEPPERS, OTTOLENGHI AND MURAD COOKING ON
TOUR FOR THEIR AUDIENCES. WE’RE GOING ON TOUR AND WE’RE
GOING TO BRING IT TO YOU A MISSION TO BRING THAT
LITTLE EXTRA IN EVERY MEAL. LET’S GET RIGHT TO THAT LITTLE
EXTRA. OUR GANG IS OVER THERE. WE’RE GONNA COOK HERE IN A
SECOND. IT’S GREAT TO HAVE YOU
BOTH. UM SO, I MEAN FROM AMERICA TO
THE MIDDLE EAST TO EUROPE, WHAT
IS IT ABOUT YOUR COOKING AND YOUR STYLE THAT JUST
TRANSCENDS BORDERS? WELL, I THINK WE JUST, THERE’S
JUST THIS ATTENTION TO FLAVOR. SO IT’S ALL ABOUT BIG FLAVORS
WITH SPICES, WITH HERBS, WITH
VEGETABLES, WITH CONTRAST AND PEOPLE LOVE
WHERE YOU CAN INJECT THEIR VEGETABLES WITH
LOTS OF FLAVOR AND THIS IS KIND OF WHAT WE’RE
DOING HERE. NOW, WE TALK A LOT ABOUT FLAVOR
AND THESE FLAVOR BOMBS THAT ARE CREATED IN THE KITCHEN. WHAT ARE SOME OF, SOME
OF THE OTHER EXAMPLES OF FLAVOR FLAVORED BOMBS ARE LIKE SAUCES
AND CONDIMENTS THAT HAVE SO MUCH
PACKED INTO THEM. WE’RE DOING ONE TODAY WHICH IS Z TO TOMATOES. YOU’LL SEE THEM BEING
PREPARED IN A MINUTE. SO OLIVE OIL AND TOMATOES HAVE BEEN
COOKED SLOWLY AND THEN YOU ADD ZATA SPICES, FRESH HERBS. A BIT OF A BALSAMIC
VINEGAR. SO YOU’VE GOT LIKE EARTHY AND
SWEET AND THAT CAN GO IN A JAR IN THE FRIDGE AND THERE’S YOUR, WELL, LET’S GET TO IT. WE GOT
ABOUT THREE MINUTES. SO LET’S
FIRE IT THROUGH NORMAL. DO YOU WANNA START? OK.
I’M MAKING A VEGAN TAKE ON CHIH. SO IT’S CMA CAULIFLOWER. SO I’M GONNA START
WITH THE SPICES. YOU’VE GOT CUMIN CORIANDER, ALL
SPICE, PAPRIKA, TURMERIC AND
CLOVES. THESE ARE VERY TYPICAL SHAWARMA SPICES. I’M GONNA ADD
THE CAULIFLOWER FLORETS IN THE OLIVE OIL WITH A BIT OF
VINEGAR AND A PINCH OF SALT AND SOME PEPPER AND JUST KIND OF MIX THAT UP.
YOU WANT IT TO MARINATE. SO THE FLAVOR REALLY, REALLY
PERMEATE AND HOW LONG AT A MINIMUM? SO I WOULD
SAY AT LEAST HALF AN HOUR. BUT YOU KNOW, YOU CAN DO IT THE
NIGHT BEFORE, THROW IT IN THE
FRIDGE. GET AHEAD. CAULIFLOWER NEEDS THE FLAVOR. THAT’S FOR SURE. YOU HAVE THE CAULIFLOWER YET. WE’RE PREPPING IT OVER HERE. OH, WOW. OK. OK. THAT’S GOOD. WE’RE ALSO ADDING SOME ONION IN
THERE TOO AND GIVE IT A GOOD MIX AND THEN YOU BLEND
THAT. YEAH. AND THEN WHILE YOU, WHILE THAT’S MARINATING YOU CAN
GET ON WITH YOUR EXTRA GOOD
THING. WHICH IS THIS TAHINI. SO YOU HAVE LEMON JUICE,
GARLIC AND ALL THE, THE TAHINI AND SOME PARSLEY. IF YOU DON’T HAVE PARSLEY, YOU CAN USE ANY OTHER SOFT HERB
AND THEN YOU JUST GIVE THAT A GOOD BLITZ
UNTIL IT’S NICE. OH, YEAH, CILANTRO IF YOU LIKE
OR CORIANDER, DEPENDING WHERE
YOU ARE IN THE WORLD. AND UH THEN YOU MAKE YOUR RED
CABBAGE. SO YOU HAVE THINLY SLICED RED
CABBAGE WITH SOME THINLY SLICED
RED ONION AND YOU KNOW, A PITCH OF SALT AND THIS LEMON
JUICE BECAUSE USUALLY SHAWARMA HAS SOME KIND OF PICKLE
THERE. SO THIS KIND OF EMULATES THAT
AND YOU GET IT AND IT HAS THIS REALLY NICE SHARPNESS THAT CUTS
THROUGH THE RICH TAHINI AND THAT SPICE
CAULIFLOWER. IT’S SUCH A WONDERFUL THING TO PEOPLE MIGHT BE WATCHING AT HOME
JUST THINKING, WELL, HERE’S LIKE ONE OF THE BEST
CHEFS IN THE WORLD. YOU AND NORA, YOU GUYS DO THIS
HERE IN THE TEST LAB. IT LOOKS, IT LOOKS LIKE I CAN’T DO THIS AT
ALL. OH MY GOODNESS, YOU CAN SO
DO THIS AT ALL. EVERY ONE OF THESE STEPS ARE SO
EASY TO MAKE AND, BUT IT IS WHEN YOU MAKE IT, YOU CAN MAKE MORE THAN YOU NEED
AND THESE EXTRA GOOD THINGS THEY KEEP IN A JAR SO NEXT TIME YOU
JUST ROAST A POTATO, MAKE A BOWL OF RICE, MAKE SOME
EGGS AND THE EXTRA GOOD THINGS. GIVE IT ALL THE FLAVOR, THE CAULIFLOWER. SO THE CAULIFLOWER
WOULD GO INTO A VERY, VERY, VERY HOT OVEN, PUT IT IN WITH
SOME CHILIES AND THEN YOU HAVE A
NICE SAUCE. YOU PLATE THE WHOLE THING. YOU
GOT YOUR CAULIFLOWER CABBAGE. TAHINI. WHAT DO YOU GOT GOING
OVER HERE WITH THE TOMATO? WE ARE GONNA, I’M GONNA DO A
WHAT WE CALL A POLENTA PIZZA.
IT’S NOT PIZZA, BUT IT’S GOT UM, THAT TOMATOES ARE COOKED WITH BALSAMIC VINEGAR. THEN WE SPICE, MIX. THOSE ARE YOUR MAGIC
INGREDIENTS AND THEN WE MAKE A BECHAMEL. SO I’VE GOT BUTTER AND FLOUR HERE GOING NUTTY AND
KIND OF LIKE POPCORN. YOU ADD YOUR LIQUID. I’M KIND OF
KIND OF FAST, FAST FORWARDING. THEN YOU ADD YOUR POLENTA AND
YOU DO THAT LIKE THAT. WE USED TO CALL IT GRITS. IT IS LIKE A, IT’S A GRITS AND THEN WE SPREAD IT OUT AND WE
PUT THE BECHAMEL ON TOP AND ORGAN. WE PUT IT ON. WHY? THE PARCHMENT PAPER, THE PARCHMENT PAPER IS JUST TO
PROTECT THE BOTTOM OF THE PIE. AND THEN WE TAKE THESE Z OF
TOMATOES WHICH ARE, WE’RE JUST GONNA WATCH YOU DO
THIS IN THE FINAL 30 SECONDS. THIS IS EASY TO DO AT HOME. AND FOR THE HOME CHEFS GET THE
COOKBOOK, THIS PARTICULAR ONE
EXTRA GOOD STUFF. I MEAN, GET IT AND UM, IT’S
CALLED EXTRA GOOD THINGS IS THE
NAME OF THE BOOK BUY IT. THAT WAY YOU CAN HELP GUIDE YOU SLASH FOOD. THAT WAS AWFUL. JEFF. THANK YOU VERY MUCH. IF YOU RECONSIDER OPENING UP IN
NEW YORK, PLEASE LET US KNOW ORDER THE INGREDIENTS FOR THE
RECIPES WE’RE ABOUT TO MAKE BY USING THE QR CODE ON
YOUR SCREEN. YOU CAN EVEN FIND THE KITCHEN
TOOLS TO HELP YOU MAKE IT LIKE
IT. ALL RIGHT. AND IT WORKS LIKE ANY GROCERY
SERVICE AFTER YOU CHECK OUT, JUST SCHEDULE A STORE PICKUP OR
MAYBE EVEN A DELIVER DELIVERY
FOR YOU, TAKING CARE OF EVERYTHING. THIS IS A
GREAT IDEA. I NEVER NEED TO LEAVE THIS SHOW. UH SO WE’RE GONNA START WITH THE
JANUARY RESOLUTION REBOOT. HEALTHY EASY RECIPES FROM GABY
DK AND CREATOR OF WHAT’S GABY
COOKING, GABY. GOOD MORNING. THANKS FOR UH HELPING US LAUNCH
THIS THING. YOU ARE SO WELCOME. DO YOU LIKE
THE DARKNESS OUTSIDE IN L A? OH, MY GOSH. IT’S AN EARLY ONE WHO DOESN’T
WANT TO WAKE UP AND, AND, AND
MAKE CHILI. WHAT DO YOU, WHAT, WHAT DO YOU
GOT FOR US TODAY? SO WE’VE BEEN MAKING ALL SORTS
OF HEALTHY RECIPES IN JANUARY
AND THIS IS ONE OF THE MOST POPULAR
RECIPES ON MY WEBSITE. IT’S A BLACK BEAN, SWEET POTATO
CHILI THAT EVEN LIKE A TRUE MEAT
LOVER WOULD LOVE. AS YOU SAW EARLIER. I JUST SAUTE SOME ONION AND SOME
SWEET POTATOES AND LIKE A LARGE, HEAVY BOTTOM SKILLET. AND I’M GONNA SEASON IT WITH
GARLIC SALT, PAPRIKA CAYENNE AND
A LITTLE CUMIN AND JUST KIND OF TOAST THAT UP
AND THEN EVERYTHING JUST GOES HERE. SO WE HAVE BLACK BEANS, WE HAVE
QUINOA, WE HAVE FIRE ROASTED TOMATOES
AND IT’S JUST GONNA SIT ON THE STOVE AND KIND OF SIMMER FOR
WITH A LITTLE BIT OF STOCK. UM, YOU COULD USE QUINOA, YOU COULD USE FARROW, YOU COULD USE BARLEY,
YOU COULD USE RICE AND
LITERALLY, IT’S JUST KIND OF A SET IT AND
FORGET IT KIND OF THING. AND I’M OBSESSED WITH IT. THE BLACK BEANS IF YOU DON’T LIKE BLACK BEANS
BECAUSE YOU USE A DIFFERENT KIND
OF BEANS, YOU COULD USE CHICKPEAS, YOU
COULD USE KIDNEY BEANS, RED BEANS, LIKE WHATEVER KIND OF
BEANS YOU HAVE IT’S MADE, YOU CAN BE SO YES, IF YOU WANTED TO SAUTE SOME LIKE
CHICKEN OR GROUND TURKEY OR PUT SHREDDED CHICKEN IN
BEFORE IT IS LIKE PERFECT. AND THEN EXTRA WAY TO ADD SOME
PROTEIN AND GABY WITH, WITH MOST
CHILIES, THEY’RE BETTER EVEN LATER. IS THIS A GOOD MAKE AHEAD? THIS IS ONE OF THE. SO YES,
THIS, THIS I ACTUALLY MADE
YESTERDAY AND IT’S BETTER TODAY THAN IT
WAS LAST NIGHT WHEN I MADE IT. THE FLAVORS HAVE TIME TO DEVELOP
AND I’M JUST GONNA SEASON IT WITH OUR GARNISH IT
WITH A LITTLE CHEESE, A LITTLE CILANTRO SOME LIME JUICE AND THEN IF YOU
WANT TO GET A LITTLE FANCY, LIKE
YOU SEE ON THAT PHOTO, I LIKE TO ADD A LITTLE CRE WHICH IS JUST KIND OF LIKE A
WATERED DOWN SOUR CREAM TO GIVE IT A LITTLE EXTRA
CREAMINESS AND IT’S PERFECTION. YUMMY. WHAT’S OUR SECOND? YOU GOT
ANOTHER DISH FOR US? YEAH. SO LET’S TALK ABOUT
VEGETABLES BECAUSE I FEEL LIKE
SO MANY PEOPLE DON’T KNOW HOW TO MAKE
VEGETABLES PROPERLY. AND THE KEY TO VEGETABLES, IN MY
OPINION IS ROASTING THEM. SO, AS
YOU CAN SEE, WE’VE GOT A BUNCH OF
CAULIFLOWER. I HAVEN’T OVERCROWDED THE PAN
AND IT’S SUPER CARAMELIZED. I JUST POPPED IT INTO AN OVEN
425 DEGREES. LET EVERYTHING ROAST UP UNTIL IT’S NICE AND
GOLDEN AND THEN TO MAKE MATTERS EVEN
BETTER, I MAKE A HOMEMADE TAHINI
SAUCE. SO THIS IS A LITTLE TAHINI. I’M JUST GOING TO PUT A LITTLE
BIT OF GARLIC IN THERE. A LITTLE BIT OF MEYER LEMON. I
MEAN, I’M IN L A. WHY NOT? YEAH, YOU COULD DIP YOUR FRENCH
FRIES IN IT. SOME SALT AND
PEPPER. STIR IT ALL UP AND THEN YOU
COULD PUT ON CAULIFLOWER, YOU
COULD PUT IT ON BROCCOLI. YOU COULD, I MEAN, I’M BLANKING
ON OTHER VEGETABLES RIGHT NOW
BECAUSE WE’RE ALIVE. BUT CERTAINLY YOU CAN PUT IT ON EVERY
VEGETABLE KNOWN TO ME AND IT’S A
PERFECT WAY TO MAKE VEGETABLES, YOU KNOW, A
LITTLE BIT MORE DELICIOUS.
ESPECIALLY FOR KIDS. YEAH. GABY. SPEAKING OF VEGETABLES AND KIDS
YOURSELF, ADMITTEDLY, YOU ATE LIKE A SEVEN YEAR OLD
UNTIL YOU WERE 17, RIGHT? I HAVE A NINE YEAR OLD AND, AND AS I’M ASKING THIS FOR EVERY
PARENT WATCHING RIGHT NOW BECAUSE IT’S REALLY
CONCERNING FOR SIR. AND I NOW THAT ETTA LITERALLY ONLY EATS
GRILLED CHEESES AND PASTA. AND I WONDER LIKE, LITERALLY
ALMOST AND I’M WONDERING LIKE, WHAT IS THERE ANYTHING WE CAN DO
TO HELP THAT ALONG OR ARE WE SUPPOSED TO JUST
LET THAT HAPPEN? SO MY PARENTS LET IT HAPPEN TO
BE TOTALLY HONEST. AND THEN I WENT TO CULINARY
SCHOOL AFTER COLLEGE AND I SEEM
TO BE OK. BUT I WILL SAY WHEN YOU MAKE
VEGETABLES LIKE THIS AND YOU GET THAT CARAMELIZED FLAVOR AND YOU
TELL YOUR KIDS IT TASTES LIKE
CANDY. LIKE WHEN I WAS A PRIVATE CHEF,
I USED TO TELL THE KIDS THAT AND THEY WOULD CLEAR THE TABLE. SO I FEEL LIKE AND GETTING THEM
INVOLVED IN THE KITCHEN IS
REALLY NICE. MY DAUGHTER’S ONE, SHE CAN’T
COOK YET, BUT I CAN’T WAIT TILL I CAN MAKE
HER CHOP THINGS. YOU’RE LIVING PROOF THAT THERE’S
HOPE FOR US ALL. SO THANK YOU. I’VE ACTUALLY WONDERED THAT, YOU
KNOW, WHEN YOUR KIDS EAT NO
VEGETABLES, LIKE WHAT HAPPENS, THEY TURN INTO CHEFS LIKE MAKES ME FEEL A LOT BETTER. THERE IS HOPE. LAST TIME I ALSO NEVER HAD
SEAFOOD BEFORE. I WAS 24. SO THERE IS HOPE IT EVERY MORNING FOR 20. YOURS IS FINE. OK. ALL RIGHT, GABY. THANK YOU SO
MUCH. WE APPRECIATE IT. REMEMBER, YOU CAN GET THESE
RECIPES AND ANYTHING YOU NEED, JUST SHOP
THE INGREDIENTS, THE TOOLS, WHATEVER IT IS WITH THE HELP OF
OUR SPONSOR WALMART BY SCANNING THAT QR CODE
THAT YOU SEE, UH OR YOU CAN TEXT FOOD TO
34318. AND JUST SO, YOU KNOW, TODAY EARNS A COMMISSION FOR
PURCHASES THROUGH LINKS ON
TODAY.COM. OK. A LOT OF, YOU PROBABLY WENT
APPLE PICKING OVER THE WEEKEND. AND IF YOU’RE THINKING, WHAT AM
I GONNA DO WITH ALL OF THIS
FRUIT? I’M SURE YOU ARE SO MANY APPLES.
WE’VE GOT SOME IDEA. JET TILA IS HERE LEADING OUR MASTER
CLASS MONDAY TO TEACH US ALL ABOUT THE DIFFERENT
VARIETIES OF APPLES. THE BEST WAY TO USE THEM. HI,
JET. HEY, WHAT’S HAPPENING IN, UH,
SAVANNAH OR, UH, JANET HORSE BOB. ANYWAY, THAT’D BE REALLY BAD. EXACTLY. SHE’S KNOWN AS BOB. BOB. YOU CAN CALLS HER BOB. YEAH. JUST. EXACTLY. WELL, IT’S THAT TIME OF
YEAR, RIGHT? IT’S APPLE TIME. OCTOBER KIND OF ALL THE WAY INTO JANUARY. UH, YOU PROBABLY WANT
TO PICK APPLE JUICE, SAW SOME AT
THE STORE. I JUST WANT TO TAKE YOU THROUGH
THEM ON WHICH ONES TO EAT, WHICH
ONES TO COOK WITH? WHICH ONES CAN KIND OF DO BOTH? CAN, WE JUST CAN, WE CUT AND PEEL FIRST
BECAUSE WE DON’T KNOW HOW TO DO
THAT. LET’S DO THAT. EVERYONE SHOULD
HAVE ONE, A PEELER. MANY DIFFERENT KINDS. I KIND OF
LIKE THE KINDS THAT HAVE A
LITTLE SERRATION ON THEM. SO, HERE’S A LITTLE BIT OF
SERRATION. SO I’M NOT DOING ANYTHING FANCY. YOU KNOW, IT’S LIKE A GAME FOR
ME. RIGHT. I TRY TO DO. NO, IT’S NOT. OH, YOU GOT A
BRUISER ON THAT ONE? AND YOU DIDN’T TAKE THE STICKER
OFF? I LIKE THAT. YOU DIDN’T
WASTE TIME. YOU’RE JUST GOING STRAIGHT IN. WHAT DO YOU DO? IF YOU GET A BRUISE, THE APPLE
LIKE THAT, YOU BAKE IT, YOU KNOW
WHAT YOU DO? YOU BAKE IT VERY GOOD OR YOU
JUST CUT IT OFF, YOU TAKE A
LITTLE PIECE OF JUST LIKE THAT AND IT’S GONE.
RIGHT. AND IT’S LIKE A GAME. I TRY TO MAKE SURE I GET ALL,
YOU KNOW, GET IT ALL IN ONE AND,
YOU KNOW, THEN MY KIDS CAN ANYWAY, WE COMPOST THAT. UM SO THAT’S HOW I CUT AND PEEL
ANOTHER TIP I HAVE FOR YOU IS,
UM, THE WAY I GET THE MOST OUT OF AN
APPLE IS UH, I’LL PEEL IT, I’LL CUT IT IN HALF AND CHECK
OUT. HERE’S A REALLY GOOD TIP. I TAKE
A TEASPOON. UH AND I’LL ACTUALLY USE THE
TEASPOON TO REMOVE THE CORE AND THE WAY. BUT LOOK AT THAT, CHECK IT OUT AND I
GET THE MOST AMOUNT OF APPLE THAT WAY IN OUR STUDIO. SOMEBODY THAT
VERY RARELY ANTHONY WAS THAT YOU OVER THERE?
I ACTUALLY IMPRESSED SOMEONE IN
THERE. I’LL CUT THIS TWO WAYS TODAY. SO WE’RE GOING TO DO, I’M
ACTUALLY, I’VE MADE A APPLE COMPO KIND OF
A WARM CINNAMON BROWN SUGAR
APPLES THAT WOULD GO OVER A DUTCH BABY AND
THEN WE MADE A SAVORY SITUATION, MAKING A LITTLE BIT OF STUFFING
FOR AN APPLE ROULADE. BUT I THINK WE SHOULD TALK ABOUT
TASTING APPLES. UM, SO I BREAK THEM DOWN INTO
TWO GENERAL CATEGORIES. UH, TART AND CRISP IS GOOD FOR
COOKING. AND YOU HAVE A HONEY
CRISP, NOT 100 BUT YOU HAVE A GRANNY
SMITH THERE AND THAT’S GRANNY IS WHAT WE SHOULD COOK
WITH. RIGHT? I WANT YOU TO COOK WITH THESE
AND LOOK, I MEAN, LOOK, I DON’T WANT TO TELL PEOPLE WHAT
TO DO. IF YOU LOVE TART, THEN YOU DO
IT. BUT I COOK WITH GRANNY. THIS IS THE BEST COOKING APPLE
REALLY CRISP, RIGHT? REALLY
TIGHT. UM AND THEN NEXT TO YOU, YOU’LL PROBABLY HAVE A HONEY
HONEY CRISP OR A RED DELICIOUS GRANNY SMITH TIGHT TART, UH RED,
DELICIOUS KIND OF MEALY, GOOD
FOR SNACKING, SNACKING APPLE AND IN BETWEEN
THERE’S A FUJI AND AND THERE’S SO MANY NEW
VARIETIES OUT THERE. UM SO, SO, SO THAT’S A GALA IS ONE OF THE NUMBER OF
TOP FIVE APPLES IN THE WORLD. THAT’S KIND OF GOOD TO GO BOTH
WAYS LIKE A HONEY CRISP BUT ALSO GOOD FOR SNACKING. UM YOU KNOW WHAT WE WE KIND OF
JUST TAKE THE IN APPLES JET IS APPLE INFO.COM. WE KIND OF JUST GO BY SALES INFORMATION AND
THEY ALSO COME IN THESE LITTLE
ONES. I PUT THESE IN MY KIDS’ LUNCH
BOX EVERY DAY. SO YOU HAVE A SNACKING, A BIG
SIZE AND A LITTLE SIZE. UM, SO, SO YEAH, ANOTHER THING YOU CAN
DO IS YOU TAKE THE APPLES, YOU COOK THEM DOWN AND LOOK WHAT
I MADE. I MADE A PORK ROULADE HERE. AND
WHAT I’VE DONE IS I LOVE APPLES
AND PORK. SO I’VE TAKEN THE APPLES, I’VE TAKEN
CRANBERRIES, SOME, SOME DRESSING
THERE AND I’M SURE HOW THAT WORKS. SO, HERE’S THE
PIECE OF PORK LOIN. YOU TAKE THE PORK LOIN AND
HERE’S THE DRESSING THAT I MADE AND YOU BASICALLY EITHER CUT, CUT THE PORK LOIN INTO A SHEET
OR YOU CAN ACTUALLY JUST USE A
MALLET. IF THAT’S EASIER FOR YOU. YOU
WANT TO LEAVE A LITTLE ROOM ON
THE EDGE. AND ALL WE’RE GOING TO DO IS I
LIKE TO USE PARCHMENT PAPER. SO I DON’T REALLY HAVE TO BE
MAKING TOO MUCH CONTACT AND
LOOK, I’M JUST LIFTING AND ROLLING, LIFTING AND ROLLING AND I
HAVEN’T EVEN TOUCHED THE PORK,
CHECK THAT OUT. SO YOU TIE THAT, YOU TIE THAT WITH A LITTLE BIT
OF BUTCHER WINE. UM I BROWN IR IT’S REALLY NOT THAT HARD. THE
NICE THING. AND THEN YOU MAKE
ONE OF THOSE SITUATIONS. UM ANOTHER REALLY FUN UH DEAL IS I ACTUALLY TAKE THE
APPLES AND I CUT THEM BIGGER AND
THEN JUST BUTTER, THE BUTTER AND BROWN SUGAR AND
CINNAMON MAKES IT REALLY MORE
DELICIOUS. I LOVE THE BABY TOO. OH, AND YOU NEVER HAD A DUTCH BABY? YEAH, I LOVE A DUTCH BABY. IT’S
JUST LIKE A LARGE PANCAKE. SO
TAKE YOUR DUTCH BABY. IT BASICALLY POOPS UP IN THE
OVEN REALLY BIG. AND THEN I’M GONNA TAKE THE
APPLE. LOOK AT THAT. LOOK AT THE
APPLE, THE WARM APPLE THAT YOU HAD ME WITH DUTCH BABY YET. THIS LOOKS SO DELICIOUS. AND THEN UH YOU KNOW WHAT, HOW
YOU FINISH IS ALWAYS REALLY
IMPORTANT. SO A TON POWDERED SUGAR ICE CREAM WHIPPED
CREAM. UM THERE IT IS. GO OUT PICK APPLES, EAT APPLES, FIND A NEW VARIETY EVERY DAY AND
THEN PLAY WITH IT AND EAT IT. THANK YOU SO MUCH. THIS MORNING OF TODAY. FOOD,
QUICK AND EASY COOKING IS THE
NAME OF THE GAME. MARK BITMAN IS THE BEST SELLING
AUTHOR OF OVER 30 COOKBOOKS. AND NOW HE’S OUT WITH A REVISED
VERSION OF HOW TO COOK EVERYTHING FAST WITH
ALL THE RECIPES, THE BOOK WHICH EVERYBODY’S
RAVING ABOUT, BY THE WAY, YOU’RE MY FAVORITE HOST. WHAT
CAN I SAY? YAY? OK, DROP BISCUITS. YOU THINK THEY’RE HARD. MOST
PEOPLE DO. THEY’RE NOT, I MEAN DOUGH AND
ALL. THAT’S A LOT, RIGHT? SO DOUGH IS FLOUR AND BAKING
POWDER AND BAKING SODA AND SALT
AND PEPPER. YOU NEED CHILLED BUTTER. UM, CHECK, CHECK AND CHECK IT COULD BE FROZEN
EVEN REALLY. AND UM, YOU JUST WANNA, YOU JUST WANNA USE THE REGULAR
STEEL BLADE. SHE’S LIKE WHICH BLADE ARE YOU
USING? I’M OVER HERE LIKE, OK,
JUST PUSH ON KIND OF CHOP THAT UP AND THEN YOU PUT BUTTER, MILK I MEAN, YOU COULD DO THIS BY
HAND BUT WE ARE TRYING TO TALK
EASY, RIGHT? SO ACTUALLY HAVE ONE. YOU DON’T HAVE ONE OF THOSE. NO, I’M PROUD OF
MYSELF. I HAVE ONE AND THEN YOU
DO THIS UNTIL IT LOOKS LIKE THIS. OK? AND THEN YOU CAN USE AN ICE CREAM SCOOP.
YOU CAN USE TWO SPOONS TO SHAPE
THESE. BUT I DO THIS. YOU DON’T HAVE TO ROLL IT OUT. THAT’S WHY THEY’RE CALLED DROP
BISCUITS WAS, YOU KNOW, YOU KNOW, DROP BISCUITS AND YOU WANNA KEEP
THEM SMALL BECAUSE THEY COOK FASTER AND THEN THEY STAY BEAUTIFULLY
CRISP LIKE THIS ON THE OUTSIDE. THIS IS JUST A MIXTURE OF
MUSTARD AND JAM, APRICOT, JAM, CHUTNEY JAM. AND THEN YOU GET THIS IS THAT, I MEAN, THEY’RE RAVING. IS THAT A THING? MUSTARD AND
JAM? IT’S A THING THAT ANY KIND OF HAM OR NO? WELL, ANY KIND OF GOOD HAM. OK. SO NOW WE’RE GONNA MOVE ON TO
THE NEXT THING, I’M GONNA TRY THIS WHILE YOU
START ON THAT. SO THE NEXT ONE, APPLE GOOD, YOU EAT A BISCUIT SO GOOD WHEN YOU SMACK SOMEBODY’S ARM, RIGHT? SO THIS IS DICED APPLES. I LIKE
TO LEAVE THE SKINS ON ACTUALLY.
BUT THESE ARE OFF. BUT, BUT UH HONEY CRISP AND
GOLDEN DELICIOUS, BUT THEY CAN
BE ANY MIXTURE AND YOU’RE GONNA SAUTE THOSE. SO
THE IDEA OF THIS IS, IT’S AN APPLE CRISP IN TWO PANS. SO
MUCH EASIER AND FASTER WHILE THAT’S COOKING. YOU ADD A
LITTLE WATER SO IT DOESN’T BURN AND THAT’S IT. RIGHT. WHILE THAT’S COOKING, WE
MAKE LIKE AN APPLE CRISP
TOPPING. HOW DO WE DO THAT? SO THAT’S, LET’S DO IT IN THE
RIGHT ORDER. OATS. THIS IS A FAIR AMOUNT OF BUTTER OATS. IT’S NOT LOW FAT WALNUT COCONUT. THAT’S WHAT IT IS. BROWN SUGAR. YOU GUYS DIDN’T
SEE THE TASTE OF COCONUT IN
THERE. WE’LL HAVE ANOTHER BISCUIT. THIS IS, WHAT IS THAT? CINNAMON AND GOT THAT ONE A LITTLE BIT AND THEN JUST COOK THAT UNTIL IT’S CRISP UNTIL
IT’S LIKE THAT. THAT’S BASICALLY GRANOLA, RIGHT?
I BET YOU THIS BY ITSELF IS
DELIGHTFUL. I BET IT IS. I’M SURE HE HAS. THIS IS DANGEROUS BEFORE I EVEN
GET TO THE APPLE ON TOP. THAT’S
THE PROBLEM. I MAKE AN APPLE CRISP AND I JUST
EAT ALL THIS IS. YEAH. YOU KNOW, WE’RE GONNA,
WE’RE GONNA EAT THIS AFTERWARDS.
SO WE GOTTA DO THIS UNTIL YOU WIND UP WITH SOMETHING
THAT LOOKS LIKE THIS OR SOMETHING THAT LOOKS LIKE
THIS. AND UM IT’S YOUR SHOW. YOU KNOW HOW LONG DO YOU UM DO THAT? THIS IS LIKE FIVE MINUTES.
SEVEN. YEAH. YEAH, WE’RE GONNA COOK THIS. YOU GOT
30. THIS IS WHY YOU HAVE 30. DO YOU KNOW WHAT WOULD GO SO
WELL WITH THAT CUP OF COFFEE
YOU’RE HAVING RIGHT NOW. I KNOW I KNOW A BREAKFAST. NO, A SLICE OF WARM BUTTERY APPLE IS NOTHING MORE CLASSIC OR
COMFORTING THIS TIME OF YEAR. SO
WE ASKED MAYA CAMILLE BROUSSARD. SHE’S THE OWNER OF
JUSTICE OF THE PIES TO SHARE HER
BEST PIE MAKING TIPS. TAKE A LOOK. WE HAVE THREE CUPS OF FLOUR, SOME GREEN, SOME KOSHER SALT AND WE 16 TABLESPOONS OF REALLY, REALLY
COLD AS SALTED BUTTER. AND WE’RE
GONNA CUT INTO THE FLOWER. WHAT YOU WANT TO SEE IS PEA SIZE
SHAPE PIECES OF BUTTER AND THAT BUTTER IS GOING TO
STEAM INTO THE CRUST AND POP UP AND THAT’S GONNA MAKE
IT FLAKY. I ALWAYS START OFF WITH A LITTLE
BIT OF WATER AND THEN I ADD AS I
GO ALONG. ALL RIGHT. SO ONCE ALL OF THAT
COMES TOGETHER, ESSENTIALLY CREATE A DISK AND THE DISK IS ABOUT 13 OUNCES. YOU’RE GONNA WRAP IT IN A
PLASTIC WRAP AND PUT IT IN THE
FRIDGE TO CHILL FOR 1 TO 2
HOURS. JUST A LITTLE BIT OF FLOUR ON
TOP. ROLL AWAY FROM YOUR BODY, LIFT IT UP AND ROLL AWAY AND THEN YOU’RE GOING TO TURN IT WHEN YOU LIFT IT UP AND TURN IT
AND ROLL AWAY FROM THE BODY. YOU’RE MAKING SURE THAT THE
CRUST DOESN’T STICK TO THE
COUNTER, TOP SURFACE. NOW, WE’VE GOT TO MAKE THE
APPLES. SO I HAVE ABOUT SIX OR
SEVEN APPLES THAT I’VE SLICED UH POURED AND PEELED. WE’RE
GONNA PUT IN A CINNAMON GINGER
IN THAT BAG GRAVY LIKE YOUR SUGAR T LIGHT BROWN SUGAR OF. AND THEN I’M GONNA RIP THAT IN
WITH MY FINGERS OR YOU CAN USE A SILICA ACT LAB FOR A VERY MARSH. THEN I’M GOING TO ADD IN SOME
LEMON JUICE. I’M GOING TO TAKE ONE TABLESPOON OF BUTTER, PUT IT INTO MY SAUCE PAN AND THEN I CUT THE APPLES UNTIL
THEY ARE PORK TENDER. SO WE HAVE OUR PIE SHELL THAT IS LINED WITH ONE DISH OF, I’M GOING TO MAKE THE APPLE PIE FILLING AND WE’RE JUST GOING TO SIMPLY PUT IT INTO THE HIGH SHELL. NOW, I’VE GOT MY CRUST THAT I
ROLLED OUT EARLIER AND I AM JUST GOING TO SIMPLY ROLL THAT ON TOP OF THE HIGH
CRUST. SEE HOW EASY THAT WAS. THEN WE’RE GONNA TAKE THE EDGES
AND WE’RE GOING TO ROLL AND TUCK ROLL AND THEN I TAKE MY FINGER AND
I’M GOING TO PUSH LIKE THIS. SO
PUSH THE CRYPT TH CRUST, THEN I’M GOING TO TAKE A KNIFE AND I’M GOING TO CUT
SOME MINT ON TOP OF THE PIE
CRUST. IT’S A VERY IMPORTANT STEP
BECAUSE YOUR PIE CRUST BECAUSE OF THE
BUTTER IS MORE TO UH RELEASE THE SPEED. SO
THAT’S A VERY IMPORTANT STEP. BUT THIS IS MY FAVORITE STEP
THAT I LOVE TO DO, WHICH IS THE
LAST STEP BEFORE I POP INTO, I HAVE UH ONE EGG AND THEN I’M
GOING TO HAVE ONE TABLESPOON OF
WATER AND THEN I DO A EGG WASH. SO ONCE I’VE DONE THE EGG WASH,
I AM GOING TO PLACE IT ON A BABY
SHEET AND PUT IT IN THE CENTRAL RACK
OF THE OVEN. ANOTHER TIP IS THAT I REALLY
DON’T WANT YOU TO MISS IS TO
PLACE IT ON A BABY SHEET SO YOU CAN CATCH
ALL OF THE JUICY JUICES THAT MAY
FALL. I DON’T LIKE TO CLEAN MY OVEN.
SO I MUCH RATHER CLEAN A BABY
SHEET THAN TO CLEAN MY OVEN. SO I HAVE A BEAUTIFUL, A WASH PIE. AND THEN CAN I TAKE IT OUT OF
THE OVEN? LITTLE GOLDEN, DELICIOUS, GOLDEN
BROWN APPLE PIE THE BEST YOU EVER? WELL, I JUST ATE A WHOLE APPLE
PIE BEFORE 1054 AT MAYA WORTH EVERY CALORIE TO GET
MAYA’S RECIPE. HEAD TO
TODAY.COM/FOOD. WE’LL BE BACK RIGHT AFTER THIS
DELICIOUS SO WE’RE GONNA CELEBRATE THIS
MORNING WITH TWO DELICIOUS APPLE TREATS THE
SUPERFOOD FRIDAY TODAY. NUTRITION AND HEALTH EXPERT JOY
BAUER IS GONNA SHOW US HOW TO MAKE APPLE FRITTERS AND ALSO A
FUN SPIN ON CARAMEL APPLES. JOY. ALWAYS GOOD TO SEE YOU TAKE IT
AWAY. HEY GUYS FIRST, LET ME SAY I
LOVE APPLES SO MUCH. THEY’RE CRISPY ON THE OUTSIDE,
JUICY ON THE INSIDE. DEPENDING UPON WHAT VARIETY YOU
HAVE. THEY BRING ALL SORTS OF
DIFFERENT FLAVOR PROFILES,
RIGHT? AND THEY’RE LOADED WITH
NUTRITION. SO WE’RE GONNA START
WITH A HEALTH FIVE VERSION OF APPLE FRITTERS
AND I’M HOLDING AN APPLE HERE. THE FIRST THING YOU DO IS YOU’RE
GONNA CORE IT RIGHT DOWN THE MIDDLE, TURN IT
SIDEWAYS AND WE’RE GOING TO
SLICE IT INTO THIN, I WOULD SAY ABOUT AN EIGHTH OF
AN INCH PIECES OR CIRCLES. LET ME SHOW YOU WHAT THIS LOOKS
LIKE JUST LIKE THIS. AND SO HERE I HAVE A PANCAKE BATTER AND SO I’M USING A WHOLE GRAIN,
BUT YOU CAN USE ANY KIND THAT
YOU HAVE IN THE HOUSE. AND SO I’M GONNA DIP IT RIGHT IN FLIPS, RIGHT AND OH MY GOODNESS. HOLD ON A
MINUTE. I GOTTA GET ANOTHER
PIECE. HERE IS JUST LIKE US JOY BAUER MESSES UP. AND SO ALL YOU’RE GONNA DO IS PUT IT
RIGHT IN A HEATED SKILLET AND YOU LET THEM SIT FOR ABOUT
TWO MINUTES ON EACH SIDE AND YOU
HAVE TWO OPTIONS HERE. YOU CAN EITHER MAKE, I’M GONNA
SHOW YOU. I HAVE, I HAVE A
SKILLET RIGHT OVER HERE. YOU COULD MAKE PANCAKE LIKE
PIECES. YOU COULD SEE THE, THE APPLE
PEEKING THROUGH OVER HERE OR IF YOU WANNA POKE THE WHOLE OF
THE APPLE, YOU CAN MAKE IT MORE SO LIKE A
LITTLE APPLE RING. AND NOW AFTER THEY’RE ALL DONE, I’M GONNA BRING YOU OVER TO MY
ISLAND BECAUSE I’M GOING TO SHOW
YOU HOW TO PUT THE ICING ON THE CAKE OR I
SHOULD SAY THE ICING ON THE
FRITTER. YES. DOES IT WHEN YOU DO IT? TWO MINUTES ON
EACH SIDE, THE APPLE STILL COOKS
ENOUGH. YES. AND THIS IS WHAT I WOULD
TELL YOU. AND THAT’S A GREAT POINT,
CHANEL, IF YOU TAKE A BITE AND YOU FIND
THAT THE APPLE IS A LITTLE BIT
TOO FIRM, JUST LAY THEM OUT ON A PLATE AND
PUT IT IN THE MICROWAVE FOR
ABOUT 30 TO 60 SECONDS. BECAUSE IDEALLY WHAT YOU WANT TO
GET IS THIS DOUGHY GOODNESS ON THE OUTSIDE
AND A GUSHY SAUCE, SWEET APPLE ON THE INSIDE. YEAH. AND THAT’S WHAT THEY LOOK
LIKE. SO NOW I TAKE A LITTLE BIT OF MELTED
BUTTER AND ALL I’M GONNA DO IS SPREAD
IT ON THE TOP AND A LITTLE BIT
OF SUGAR OR YOU CAN USE SUGAR SUBSTITUTE IF
YOU WANT TO PULL BACK IN A LITTLE BIT OF
GROUND CINNAMON AND THAT’S IT. GUYS, YOU MAKE,
IT MAKES A GREAT BIG BUNCH AND
IT’S REALLY DELICIOUS. I HOPE EVERYBODY LOVES THAT. YOU ALSO HAVE YOUR OWN TAKE ON
AND I’M NOT SURPRISED. CARAMEL
APPLES. YOU MAKE A CARAMEL SAUCE AT
HOME. I AM SO EXCITED ABOUT THIS
RECIPE AND IT’S A CARAMEL SAUCE YOU COULD FEEL REALLY GOOD ABOUT
BECAUSE I CLEVERLY USE DATES. I’M TAKING DATES WHICH HAVE
NATURAL SWEETNESS. YOU PUT THEM
INTO THE BLENDER. THERE’S NO COOL SYRUP IN THIS AND YOU DON’T NEED
THE STOVE EITHER WHICH MAKES ME
VERY EXCITED. SO I ADD A CUP OF BOILING WATER.
AND WHAT THAT’S GONNA DO IS
SOFTEN UP THE DATES. YOU LET IT SIT FOR ABOUT 15
MINUTES AGAIN. IT’S GOING TO MAKE THE DATES
MUCH EASIER TO BLEND. THEN YOU REMOVE ABOUT HALF A CUP
OF WATER. IT DOESN’T HAVE TO BE
AN EXACT SCIENCE. JUST SOME WATER AND I PUT IN
SOME MAPLE SYRUP A LITTLE BIT, OOPS, A LITTLE BIT OF EXTRACT JUST ABOUT ONE TEASPOON.
AND THEN THIS IS REALLY NICE. IF
YOU COULD FIND IT. THIS IS JUST MAPLE EXTRACT OR
MAPLE FLAVOR. YOU WHIRL THIS UP. I’M JUST GOING TO SHOW YOU WHAT
THIS LOOKS LIKE. THIS IS CARAMEL
SAUCE. THIS IS CARAMEL SAUCE AND NOW
WE’RE MAKING SHEET PAN, CARAMEL APPLES BECAUSE WE’RE
GONNA TAKE THIS OVER THE TOP. SO THIS IS WHAT IT LOOKS LIKE
WHEN IT’S DONE. BUT YOU TAKE YOU LIKE APPLE SLICES UP AND THEN ALL YOU
DO IS YOU PUT THE CARAMEL SAUCE OVER THE TOP
AND ALL SORTS OF TOPPINGS, CHOCOLATE CHIPS. MELTY CHOCOLATE. LOOK, I HAVE
COCONUT IN THE MIDDLE. YOU COULD
DO WALNUTS PECANS. I MEAN, IT’S A PARTY. IT LOOKS DELIGHT. IT’S THE PARTY. THANK YOU, JOY FOR THE REST OF IT. BYE GUYS. HAVE A GREAT WEEKEND. AS ALWAYS. IT’S TODAY.COM/ALEJANDRA RAMOS
IS HERE WITH COMFORT FOODS TOO AS IT GETS COLD. THIS MUSHROOM
KIND OF FREAKS ME KIND OF FUN. RIGHT? I IT’S A YUMMY MUSHROOM. WHAT’S GREAT ABOUT THIS IS YOU
CAN USE ANY KIND OF MUSHROOM SO YOU CAN USE THE
CLASSIC BUTTON MUSHROOMS OR GO FOR SOMETHING A LITTLE BIT
FANCY, LIKE AN OYSTER OR SHATA. YOU CAN GET THE MIX IT UP. YEAH. AND SO ALL YOU WANT TO DO IS YOU
KIND OF WANT TO DO A NICE LITTLE ROUGH
CHOP ON THESE RIGHT. DOESN’T HAVE TO BE ANY
BREAKDOWN. THEY BREAK DOWN A LOT. SO YOU’RE, YOU’RE GONNA SEE ALL
THESE MUSHROOMS ARE GOING TO GO
IN THERE, BUT THAT HEAT IS GOING TO PULL
OUT ALL OF THAT WATER ALSO, WHEN YOU’RE ADDING, YOU KNOW, LIKE A LITTLE BIT OF
OLIVE OIL AND SALT THAT PULLS
OUT ALL THAT WATER HERE. HERE, IT’S JUST, WE’VE GOT SOME
CARROTS, SOME ONIONS AND SOME
CELERY, BASICALLY THE BASE OF YOUR DISH. THEN YOU ADD YOUR MUSHROOMS IN.
RIGHT. AND I’M GONNA, I’M NOT GONNA DO ALL OF THEM
RIGHT NOW BECAUSE IT DOESN’T NEED TIME TO COOK
DOWN. AND THEN ONCE THOSE MUSHROOMS
COOK DOWN A LOT, THEN YOU ADD
THE GARLIC. YOU DON’T THINK I’M OVER GARLIC BECAUSE I THINK I’VE BEEN
PUTTING IT IN WITH IT. EXACTLY. YOU DON’T WANT TO DO THE GARLIC
AT THE TOP BECAUSE THEN IT CAN BURN AND IT
CAN GET BITTER. AND THEN THAT FLAVOR IS GONNA BE
IN THE, THE DISH AND CHEF. THIS IS A VERY HEARTY.
RIGHT. SO, IT’S GOOD FOR FALL. IT’S A GREAT FALL DISH. AND WHAT I LOVE ABOUT IT, IT’S
LIKE MUSHROOMS ARE, THEY’RE
MEATY. RIGHT. SO, THEY’RE REALLY SATISFYING. AND I LOVE THAT THEY’RE JUST
REALLY FILLING AND YOU CAN ADD
OTHER THINGS TO IT TOO. SO YOU’VE GOT LEFT OVER WHICH IS
FREE CHICKEN OR YOU WANT TO ADD A LITTLE BIT OF
ITALIAN SAUSAGE TO IT. GO AHEAD AND DO THAT. I LOVE IT.
VEGETARIAN. I THINK IT’S FANTASTIC AND IT’S
ALL IN ONE POT. ONCE THE VEGGIES ARE COOKED, YOU
ADD SOME FLOUR. THIS IS GONNA, YEAH. SO THAT’S, THAT’S GONNA THICKEN IT. SO IF YOU WANT TO GIVE IT LIKE A
LITTLE BIT OF A MIX THERE DOING SOME CHICKEN BROTH AND THEN YOU CAN DO, THIS IS
OPTIONAL, BUT YOU CAN DO A
LITTLE, UM, LIKE A LITTLE SHERRY OR A LITTLE BRANDY. IT ADDS A NICE FLAVOR TO
IT. RIGHT. AND THIS IS JUST GONNA GREAT, GREAT. I MEAN IT ALWAYS RIGHT. RIGHT. IT LIKE FALL, IT LIKE COZY TIMES. UH AND THEN YOU’RE GONNA ADD
SOME GREAT HERBS. SO HERE WE’VE GOT SOME CHOPPED
UP ROSEMARY, SOME SEED SOME TIME, ALL THOSE WONDERFUL
WINTER HERBS. AND THEN THIS IS MY LITTLE
FAVORITE TRICK. SO THIS IS
NUTMEG A WHOLE NUTMEG. YOU CAN BUY THE, I KNOW YOU CAN DO, I MEAN TO GO FOR IT. IT’S FUN. YOU LIKE GRATE IT IN THAT
GOES RIGHT IN AND IT ADDS THIS WONDERFUL
LITTLE SORT OF TOUCH OF LIKE
SUBTLE WARMTH TO IT. WE GOT A MINUTE LEFT. OK. SO IT GETS REALLY NICE AND
THICK AND THEN YOU PUT YOUR PUFF
PASTRY RIGHT ON TOP. EVERYTHING IS IN THE POT THING.
IT IN. PLEASE TRY IT IN. YEAH, TALK TO US ABOUT THE DESSERT
TOO. THE PASTRY. SO YEAH. SO THEN OVER HERE NOW
I’VE GOT A DESSERT VERSION. SO YOU CAN USE EITHER STORE PIE
CRUST OR PUFF PASTRY AND THIS IS AN APPLE PIE AND
BANANA. I GREW UP EATING IN BANANAS FOR
EVERYTHING. WE BASICALLY JUST PUT EVERYTHING
IN DOUGH, RIGHT? AND THIS DISH IS LIKE THINK OF A
OF A MCDONALD’S APPLE PIE BUT
WAY BETTER. VERY SIMILAR, VERY SIMILAR. SO THERE YOU GO. IT’S LIKE A
LITTLE, IT’S A MCDONALD’S APPLE
PIE WITH A LATIN TWIST, ISN’T IT JUST, IT JUST TOTALLY
ELEVATES MY FLAVOR. OK. OUR PAUL DONNO SKIN HAS A BEAUTIFUL APPLE CRUMBLE
CAKE THAT YOUR FAMILY WILL
DEVOUR. WE CAN’T WAIT TO SEE THIS
DESSERT. YOU’RE GONNA COOK UP
FOR US. SO WHAT ARE WE GONNA MAKE? GONNA MAKE AN IRISH APPLE
CRUMBLE CAKE. THE BOOK IS FILLED WITH FAMILY
CLASSICS AND THERE’S A WHOLE
DESSERT BING SECTION IN THERE THAT
CELEBRATES THE SORT OF THINGS WE WANT TO COOK AROUND THIS TIME
OF THE YEAR. SO WE’RE GONNA MAKE UP THIS
IRISH APPLE CRUMBLE CAKE. AND THE FIRST THING YOU GOTTA DO
IS SOFTEN DOWN YOUR APPLES. SO I’M GONNA TAKE SOME UH PEELED
CORD AND DICED APPLES POP IN A
LITTLE BIT OF WATER. THERE’S A HOT PAN OVER HERE. UM,
A LITTLE BIT OF WATER, THEY’RE
GONNA STEW OUT AND WE’RE GONNA LITERALLY, OH
THAT’S A VERY HOT PAN OVER THERE. WE’RE GOING TO SEE THEM OUT WITH A LITTLE BIT OF SUGAR AND BASICALLY PUT THEM OUT UNTIL
THEY’RE REALLY NICE AND SOFT AND
DOWN. AND WHAT YOU SHOULD BE LEFT WITH
IS SOMETHING THAT LOOKS LIKE
THIS. IT’S STILL HOLDING ITS SHAPE A
LITTLE BIT, BUT IT’S GONE SWEET, SOFT AND MUSHY AND GORGEOUS
THINGS ARE HAPPENING IN IS
THERE. I MEAN, I KNOW THERE ARE A
MILLION KINDS OF APPLES OUT
THERE. WHAT DO YOU LIKE? DO WE USE TO BAKE? I ALWAYS GET
NERVOUS WHEN I SAY THIS IN
AMERICA. BUT DO YOU KNOW WHAT A GRANNY
SMITH IS OVER THERE? GO WITH THE GRANNY SMITH. IT’S
GOING TO BE GORGEOUS IN HERE. IT’S CHRISTMAS PARK, BUT IT’S STILL GOT A BIT OF
SWEETNESS AND IT’S GOING TO BE
LOVELY IN THIS BATTER. NOW, FOR OUR BATTER, I HAVE
CREAMED TOGETHER SOME BUTTER AND
SOME SUGAR. I’VE ADDED MY EGGS. I’VE ADDED A LITTLE BIT OF FLOUR
IN THERE AS WELL AND WE’RE GOING
TO GET A CUT APPLE IN ALONGSIDE A LITTLE BIT OF FLOUR.
AND NOW OF COURSE, IT’S FALL. WE ARE THINKING OF THANKSGIVING
AROUND THE CORNER. YOU’VE GOT TO GO WITH A LITTLE
BIT OF CINNAMON SPICE IN THERE. SO GO AS HEAVY AS YOU FANCY
HERE. IT REALLY SOMETHING THAT
WORKS WELL WITH APPLE AND A LITTLE BIT OF RICE. WE’RE
GOING IN THERE WITH OUR BAKING
POWDER. WE’VE GOT A LITTLE BIT OF FLOUR
AS WELL AND BASICALLY YOU’RE GOING TO
BRING THAT BATTER TOGETHER. IT’S QUITE A DENSE BUT SWEET
MIXTURE AND IT REALLY IS A
FOOLPROOF RECIPE. I LIKE A LOT OF THE RECIPES IN
THE BOOK. THIS IS ABOUT GETTING RESULTS
AND MAKING SURE THAT IF YOU GO TO THE TROUBLE OF
COOKING, YOU’RE GOING TO GET A SERIOUSLY
GORGEOUS RESULT. SO WITH THIS CAKE BATTER, ONCE YOU’VE MIX THAT THROUGH THE
MOISTURE OF THE APPLE IS GOING
TO GET IN THERE, THE CINNAMON, ALL THOSE GREAT
THINGS ARE GOING TO HAPPEN. POP THAT INTO TWO SPRING FORM
CAKE PANS, CAKE TINS WITH A LITTLE BIT OF
PARCHMENT PAPER. IT’S GONNA BAKE OFF FOR ABOUT 3
325 °F FOR ABOUT 40 MINUTES UNTIL A SKEWER IS CLEAR. AND THEN YOU’RE GOING TO HAVE
THE FOUR INGREDIENTS THAT BRING
TOGETHER THIS CAKE. SO I HAVE MY CAKE THAT IS
SLIGHTLY ICED FOR OUR ICING. UM YOU MAKE UP A VERY SIMPLE BATTER
AND IT’S JUST A BUTTER CREAM
FROSTING. I PUT THAT ON TOP, BUT THE
FINISHING TOUCHES OF THIS ARE THE CRUMBLE THAT WE’RE GOING
TO CREATE. I I JUST WITH MY FINGERTIPS, PUSH
TOGETHER SOME FLOUR AND SOME
BUTTER DO THIS. WE’RE GONNA ADD SOME
CHOPPED HAZELNUTS AND THEN A NICE BIT OF SWEETNESS
IN THE FORM OF SOME BROWN SUGAR.
SO GET THAT IN THERE, GET THAT MIX THROUGH AND THIS IS
GOING TO GO INTO THE OVEN AS
WELL. SO YOU GET THIS GORGEOUS SWEET
HUMBLE MIXTURE THAT’S GONNA GO BEAUTIFUL OVER THE TOP
OF THAT. SO THAT’S OUR TOPPING INTO THE
OVEN. GET THAT BAKED OFF AND YOU
SHOULD HAVE SOMETHING THAT’S CRISP AND
CRUNCHY AND GORGEOUS YOU BAKE THAT STUFF. OK. GOT IT. AND IT’S SWEET AND IT’S CRISP
AND IT’S CRUNCH AND IT ADDS
THAT, YOU KNOW, BECAUSE YOU’VE GOT A DENSE SWEET
THING GOING ON OVER HERE. YOU’RE TALKING ABOUT TEXTURES
AND FLAVORS. AND THE OTHER THING WE’RE GOING
TO DO IS SLICE UP SOME MORE
GRANNY SMITH SOFTEN IT DOWN WITH SOME BUTTER
AND SOME SUGAR AND A LITTLE BIT
OF WATER. AND THEN YOU GET THESE BEAUTIFUL
LITTLE STRANDS THAT ARE GOING TO BE PART OF OUR
DECORATION ON TOP. BUT WHEN YOU HAVE YOUR BUTTER
CREAM FROSTING THE TRICK HERE. AND WHAT GIVES A BEAUTIFUL
SWEETNESS IS DOLCE DE LECHE STIRRED ROOM. ARE YOU WITH ME? ARE YOU? I LOVE THAT. SO WHAT DO YOU DO TO MAKE THAT
DOLCE DE LECHE BUY IT? DON’T, DON’T MAKE IT,
DON’T EVEN WORRY ABOUT IT. GO
AND GO AND BUY IT IN THE STORE AND
THIS IS THANKSGIVING. YOU’RE UP YOUR EARS ALREADY
DOING THINGS YOU DON’T WANT TO
BE MAKING DO LETTE. IT’S AN EASY ONE. BUT YOU KNOW, AT THE SAME TIME, LET’S TAKE THE SHORT CUTS THAT
WE NEED AROUND THIS TIME OF
YEAR. SO WE’RE GOING TO FINISH THE
CAKE WITH OUR FROSTING THAT’S
SPREAD OVER THE TOP. THOSE LOVELY LITTLE APPLE
STRANDS THEY’RE GONNA PLACE IN
AND AROUND HERE. SO YOU GET A BITE OF SWEET APPLE
IN EVERY SINGLE SLICE AND THEN WE’RE GONNA TOP IT OFF
WITH OUR FINISHING LAYER OVER
THE TOP THAT ON TOP AND THEN LITERALLY YOU BUILD,
YOU BUILD, YOU BUILD UNTIL YOU HAVE
SOMETHING THAT LOOKS AS
PHENOMENAL AS THIS. CAN YOU IMAGINE YOUR THANKSGIVING TABLE LAND? THEY CAN, THAT IS BEAUTIFUL. AND WE’RE BACK WITH OUR TODAY
TABLE SERIES WHEN IT COMES TO
BUSY WEEK NIGHTS, WHIPPING UP DINNER CAN FEEL
EXHAUSTING, ESPECIALLY IF THE RECIPE
REQUIRES A LONG LIST OF
INGREDIENTS. THAT’S WHY CHEF AND TV HOST
ELENA BESSER IS BRINGING IT BACK
TO THE SIMPLE BASICS. YOU ONLY NEED FIVE THINGS TO
MAKE THIS SHOW STOPPING DINNER.
CHEF. GOOD TO HAVE YOU TO BE HERE. LET’S START WITH THIS
BEAUTIFUL PIECE OF MEAT IN IT. I’M SO HAPPY TO BE HERE AND I’M
HAPPY WE ARE MAKING STEAK TODAY. THIS IS A RIB EYE AND WE’RE
DOING THE REVERSE SEAR METHOD
WHICH MEANS WE START IN A LOW TEMPERATURE OVEN THIS DAY THROUGH ABOUT 80% OF
THE WAY THROUGH. AND THEN WE FINISH IT ON THE
STOVE TOP IN A CAST IRON UH TO GET THAT NICE CRUST
WITHOUT SETTING OUR SMOKE ALARM
ON. THIS IS UNCLE, THIS IS UNCLE AL’S MEAT SELECTION OF CHOICE.
AM I WRONG THE BONE IN RIB EYE
BONE AND RIB EYE? REVERSE SEAR IS THE BEST WAY TO
GO. I AGREE. I WAS TELLING ELENA AL THAT I’VE
STARTED DOING REVERSE SEAR
BECAUSE THE OTHER WAY YOU END UP SERVING
IT KIND OF COLD TO GUESS. AND REVERSE SEAR PUTS ALL THAT
HEAT ON IT AT THE END AND EVEN AFTER YOUR REST PERIOD,
IT STAYS ABSOLUTELY. SO SALT, THE MEAT
DON’T BE AFRAID, VERY GENEROUS AMOUNT. THAT IS
WHAT’S GOING TO GIVE IT ALL OF
THAT FLAVOR. YOU WANT TO TAKE IT OUT OF THE
REFRIGERATOR ABOUT AN HOUR
BEFORE COOKING JUST SO IT COMES TO TEMP
AND IT COOKS NICE AND EVENLY. WE HAVE IT ON TOP OF A WIRE RACK
LINED BAKING SHEET SO THAT ALL OF THAT HEAT CAN ESCAPE AND
IT CAN CONTINUE TO COOK EVENLY. AND WHAT I LOVE ABOUT IT IS THAT
IT ALSO MAKES SURE THAT THAT FAT RENDERS DOWN. SO IT’S LIKE
BUTTER WHEN YOU EAT IT LIKE, BUT THAT’S WHAT WE WANT.
AND IF YOU HAVE ME, YOU GOT TO
HAVE THE POTATOES MIDWESTERN GAL. SO THAT’S WHAT WE’RE ALSO
SERVING WITH IT. WE ARE GOING TO PUT THESE
POTATOES INTO A POT WITH COLD
WATER AND WE WANT IT TO BE COLD WATER SO THAT IT
CAN COME UP SLOWLY AND COME TO A
BOIL AND EVEN COLD WATER AND BRING IT UP. YES.
AND WE’RE ADDING A TON OF SALT
HERE. THAT’S A LOT. IT’S A LOT OF SALT. BUT WE WANT TO FLAVOR THESE FROM
THE OUTSIDE AND SIMILAR TO HOW, WHEN YOU’RE MAKING PASTA, YOU
WANT TO SALT THAT WATER. SO YOU GOT THAT REALLY GOOD
FLAVOR ONCE THEY’RE NICE AND WE’RE GOING TO DRAIN THEM. TAKE
A MASON JAR. SMASH THAT DOWN FOR
ME. WHEN I’M EATING A POTATO I WANT
IS CRISPY OF A CRUNCH ON THE SURFACE. THAT SURFACE AREA. YES, WE GOT ABOUT
A MINUTE AND A HALF. I’M TO
START EATING SO THAT WE’RE GOING TO HIT IT
WITH SOME OLIVE OIL. WE’RE GOING TO POP THESE INTO
THE OVEN UNTIL THEY GET NICE AND
CRISPY. WE’RE ALSO GOING TO HIT IT WITH
SOME PEPPER BECAUSE THESE ARE
CAUGHT YOU A P A YOU WANT, YES, YOU’RE GOING TO FLIP THEM
AND YOU’RE GOING TO HIT THEM
WITH SOME MORE PARMESAN. SO WE WANT
TO GET THAT PARMESAN OVER THE
TOP. YOU WANT TO GET NICE AND CRISPY, EVEN MORE PEPPER ON TOP AND
THAT’S GOING TO BLOOM AS IT
HEATS UP, IT MORE DELICIOUS. YOU BAKED THAT STEAK AND YOU GOT
IT TO AN INTERNAL TEMP OF WHAT BEFORE YOU
DO THIS ABOUT ONE, ABOUT 125 IS BECAUSE MEDIUM RARE
IS GOING TO BE ABOUT 130. SO 120
TO 125. SO THIS SEARING PROCESS IS GOING
TO CONTINUE TO COOK IT A LITTLE
BIT, BUT NOT. ABSOLUTELY. SO WE’RE ADDING IT
INTO A SUPER HOT PAN OF BUTTER AND THEN YOU’RE TO, WHAT I LIKE TO DO IS I LIKE
TO TILT THE PAN, TAKE THAT SPOON AND WE ARE
BUTTER BASTING A GOOD BUTTER. ABSOLUTELY. IT’S
THE BEST. SO IT’S GOING TO GIVE
IT EVEN MORE FLAVOR. IT’S GOING TO GIVE IT A REALLY
NICE SHEEN. YOU’RE ONLY GONNA WANT TO DO IT
ABOUT A MINUTE ON EACH SIDE AND
GUESS WHAT? YOU DON’T HAVE TO LET THIS REST,
WHICH IS EVEN BETTER. YOU CAN PUT IT RIGHT AWAY
BECAUSE IT’S ALREADY NICE AND
TENDER. WE’RE GONNA, IT SERVE IT WITH
LIKE YOU SEE IT ALREADY BETTER THAN
EVERYTHING WE MADE LAST NIGHT BEFORE. YOU’RE AMAZING. ALL RIGHT, MEL WILSON, AN ICON HERE IN NEW YORK CITY, AN ICON. HER NAMESAKE RESTAURANT IN
HARLEM IS THERE AND TODAY SHE’S MAKING US ONE OF HER
SIGNATURE DISHES. I MEAN, WE ARE SO EXCITED BECAUSE WE’RE
TALKING ABOUT BBQ TURKEY MEAT LOAF AND ROASTED
GARLIC. I CAN’T, NOTHING SAYS MORE COMFORT FOOD
THAN THAT. TURKEY IS SO, SO
HEALTHY. AND I LIKE USING DARK MEAT. AND WHEN YOU USE DARK MEAT, WHAT
YOU’RE GONNA DO IS YOU ARE GOING
TO GET A LOT OF FLAVOR. SO WHEN YOU SAY WHEN YOU DON’T,
WHEN YOU BUY IT IN THE STORE, DO YOU CHOOSE OR DO YOU JUST, YOU CAN CHOOSE THE LIGHTER MEAT? OH, I DIDN’T NEVER LOOK. DEFINITELY. DEFINITELY. SO FIRST THING WE’RE GONNA DO IS
WE ARE GONNA DICE UP SOME WET
PEPPERS, RIGHT? WE LOVE BECAUSE YOU’RE KIND OF
HIDING ALL THESE VEGGIES THAT
YOU ARE, WHICH IS GREAT, WHICH IS GREAT. DICE THEM UP AND DICING. WHAT YOU DO IS YOU
MAKE LITTLE STRIPS AND THEN YOU
PUT THEM ON THE OTHER SIDE, YOU GUYS KNOW WHAT TO DO. WE GOT IT RIGHT HERE. AND THEN WE’RE GONNA TAKE OUR
DICED UM RED PEPPERS AND GREEN PEPPERS AND
LET’S ADD THEM INTO OUR TURKEY. YEAH. YEAH. THOSE THINGS. WE GOT THAT. OK. WE’RE MIXING, WHAT ARE WE ADDING? WE ARE
ADDING SOME CHICKEN BASE. PUT
THAT IN THERE FOR ME. OH MY GOD. SO I LIKE MY TURKEY
TO HAVE A ROBUST, ROBUST FLAVOR. SO I PUT A LITTLE, A
LITTLE BASE. SO IT’S, IT’S CHICKEN STOCK.
IT’S CONCENTRATED, CONCENTRATED BOURBON BOUILLON BOUILLON, RIGHT? SOME BLACK PEPPER, SOME SALT AND GUESS WHAT? M LEAVES? COME
ON. HELP ME OUT HERE, GIRL. WHAT ARE YOU DOING WITH MINT? I WANT TO PUT IT IN HERE BUT IT, IT’S GONNA GIVE IT A
FRESHNESS, YOU KNOW, VERY, VERY
HERB AND WE HAVE SOME ONIONS. I’LL WAIT, YOU DUMP IT WHITE ON, WHITE ON. SOMETIMES I USE YELLOW AND NO, THESE ARE ITALIAN BREAD
CRUMBS, PUT THAT IN THERE AND EGGS THAT HAVE ALREADY BEEN
BEATEN. OK? IF YOU’RE, YOU KNOW, IF YOU’RE
TRYING TO STAY AWAY FROM THE
BREAD CMBS, IS THERE ANYTHING THAT CAN
MAKE IT STICKY WITHOUT IT OR
NOT? REALLY? I MEAN, THE EGGS ARE GONNA MAKE
IT A LITTLE BIT STICKY AS WELL. SO, SO YOU SHOULD BE FINE. SOME ALMOND FLOUR. YOU CAN USE ALMOND FLOUR. YOU, YOU KNOW, YOU CAN, YOU CAN
ALSO USE A LITTLE TAPIOCA. OK? AND LET’S PUT BARBECUE SAUCE. I MADE THIS,
WELL, YOU CAN BUY IT, BUT I MADE
IT MYSELF. OF COURSE YOU DID OF COURSE, I
MADE IT, BUT WE’RE GONNA LEAVE A QUARTER
OF A CUP ON THE SIDE AND WE’RE
GONNA USE THAT FOR PRETEND. THIS IS BEAUTIFUL, BEAUTIFUL. OK? SO GREAT JOB. THEN WHAT WE’RE GONNA
DO IS WE’RE GONNA PUT THIS ON A
LOAF. OK. AND PUT IT IN THE OVEN. HOW DO WE MAKE THE LOAF? SO I’M, I’M A FREE FORM GIRL. I’M ALL ABOUT THE FREE FORM. SOME PEOPLE DO. I LIKE A FREE
FORM BECAUSE I, I LIKE TO BE A
LITTLE MORE CREATIVE. OK? AND THEN WHAT WE’RE GONNA DO IS
WE’RE GONNA PUT THAT IN THE OVEN FOR ABOUT 30 45
MINUTES ON 350. THAT’S IT. GOOD TO GOT IT. NOW. GARLIC MASH. COME ON ROASTED GARLIC. SO I WANT YOU TO
TAKE YOUR HEAD OF YOUR GARLIC CUT ABOUT A
QUARTER, ABOUT A QUARTER OF AN INCH RIGHT
FROM THE TOP. YOU SEE THAT? SEE THAT WE’RE GONNA PEEL THIS ALL THE LITTLE BABY LIKE THAT. YOU JUST LIKE THIS DRIZZLE SOME.
COME ON, PUT SOME OLIVE OIL ON
TOP OF THAT. OH, BEAUTIFUL, BEAUTIFUL. WE’RE
GONNA WRAP THIS UP INTO THE
FOIL. HOW MANY DO YOU NEED A COUPLE? WELL, YOU KNOW WHAT I LIKE TO
MAKE ENOUGH FOR THE MONTH. I ALSO SOMETIMES PUT THEM IN THE
OVEN PANS LIKE IN THE MUFFIN
PANS AND PUT THEM IN THE OVEN THAT
WAY BECAUSE THE THING ABOUT IT, YOU CAN PUT IT IN AN AIRTIGHT
CONTAINER, PUT A LITTLE OLIVE OIL ON IT AND
KEEP IT IN THE FRIDGE FOR LIKE A
MONTH. SO WHEN YOU NEED OK, IT’S THERE. DO YOU USE YUKON? GOLD, GOLD? YOU HAVE TO BUT, BUT HERE, SO NOW WE’RE GONNA PUT SOME
BUTTER BECAUSE EVERYTHING IS AND YOU BUTTER AND YOU LEAVE THE SKIN ON. I DO YOU KNOW MY GRANDMOTHER SAID
ALL THE NUTRIENTS ARE IN THE
SKIN, OK? SKIN ON. LET HER MAKE THESE THINGS. COME HERE, COME HERE, COME BACK AND THEN WE’RE GONNA PUT OUR
ROASTED GARLIC IN THERE AND WE’RE GONNA PUT A WHITE PEPPER AND YOU KNOW WHAT? IF YOU HAD A
ROUGH DAY, YOU CAN ALSO TAKE A LOT OF THAT
STRESS OUT. OK? I IMAGINE THAT. WHAT’S THE LIQUID
THAT I’M GONNA PUT IN? HERE, WE GO. HEAVY CREAM. BEAUTIFUL. LOOK AT THAT. GORGEOUS, GORGEOUS, GORGEOUS. NO, THAT’S QUITE ALL RIGHT. AND
WE’RE GONNA TAKE THAT. SO WE’RE GONNA TAKE THAT EXTRA
LITTLE BIT AND WE’RE JUST GONNA DRIZZLE IT
RIGHT ON THE TOP, JUST DRIZZLE IT RIGHT ON THE
TOP. AND THIS IS COMFORT FOOD AT
ITS BEST. FIRST, WE’RE GONNA MAKE POTATO
GRATIN WHICH EVERYBODY OBVIOUSLY LOVES. AND THEN THE FAMOUS DALKIN
CHRISTMAS MIX, WHICH IS SO GOOD. OK, LET’S TALK GRAINS, EVERYBODY LOVES THEM. WE ORDER THEM EVERY TIME WE GO
OUT FOR DINNER, THEY’RE INCREDIBLE AND VERY EASY
TO MAKE AT HOME. FIRST THINGS FIRST, LET’S TALK
POTATOES. SO I’M USING YUKON
GOLD POTATOES. YOU CAN USE RUSSET IF YOU WANT. EITHER WAY. IT’S GREAT. JUST
PEEL THE RUSSET. IF YOU’RE GONNA
DO IT, YOU WANNA SLICE THEM. SO WHETHER
THAT’S ON A MANDOLIN, A LITTLE
FOOD PROCESSOR JUST LIKE THAT, YOU WANT TO GET
THEM TO AN EIGHTH OF AN INCH
THICK. YOU COULD ALSO DO THEM BY HAND,
WHATEVER FLOATS YOUR BOAT. ONCE THEY ARE SLICED, WE’RE JUST
GOING TO LAYER THEM INTO A
BAKING DISH AND WE JUST WANT THEM. I MEAN,
IT CAN BE KIND OF WILLY NILLY
ORGANIC. IT DOESN’T HAVE TO BE PERFECTLY
LAYERED IN THERE, JUST LIKE MAKE SURE THERE’S TONS
OF POTATOES AND THEN WE’RE GONNA GET SOME
HEAVY CREAM. SO I HAVE SOME HEAVY CREAM THAT’S
JUST BEEN SIMMERING ON MY STOVE AND THIS IS WHERE THE
FLAVOR IS GONNA COME IN. SO WE’RE GONNA ADD SOME SHREDDED
PARMESAN. WE’RE GONNA ADD SOME
SHREDDED BRIERE THE MORE THE MERRIER. AND THEN A LITTLE BIT OF
MARZIPAN CHEESE OR CREME, FRESH
WHOOPS. AND THEN JUST TAKE A SPOON STIR
THAT ALL TOGETHER AND YOU CAN SEASON THIS UP
HOWEVER YOU WANT. SO IF YOU
WANNA MAKE IT KIND OF KOY PEPE, YOU CAN ADD SOME SALT AND A
LITTLE BIT OF FRESH PEPPER THAT
I ALREADY HAVE IN THERE. YOU CAN ADD A LITTLE THYME. YOU COULD ADD A LITTLE BASIL IF
YOU HAVE LIKE ODDLY JUST OR SOMEONE WHO
CARAMELIZES ONIONS ON THE
REGULAR STIR IN SOME CARAMELIZED ONIONS
TO THIS. IT IS DELICIOUS ONCE THAT CHEESE IS MELTED,
YOU’RE JUST GONNA STIR IT ALL
THROUGH, GET IT NICE AND INFUSED AND
SMOOTH. WE ARE JUST GOING TO
POUR THIS RIGHT OVER THE POTATOES AND IT’S PROBABLY
GONNA COME UP RIGHT TO THE TOP. THAT’S EXACTLY WHAT WE WANT
BECAUSE WHEN IT BAKES THIS LIQUID IS GONNA HELP COOK
ALL THE POTATOES. I MEAN, THIS LOOKS INSANE. OK, SO ONCE THAT’S ON THERE, WE’RE GONNA TOP IT WITH A LITTLE
BIT MORE GREER CHEESE AND JUST POP IT INTO THE OVEN 400 DEGREES
FOR ABOUT 45 TO 55 MINUTES. ONCE IT’S DONE, YOU SHOULD BE
ABLE TO TAKE A KNIFE AND PIERCE
IT. IT’S GONNA LOOK JUST LIKE THIS
AND IT’S GONNA BE REALLY LIKE EASY TO PIERCE
WITH A KNIFE, KIND OF LIKE A BAKING TEST, TAKE YOUR SPOON AND THEN YOU GOTTA TRY IT. THERE’S NOT BEING LIKE A POTATO
BRETON EARLY IN THE MORNING,
RIGHT? MM. OH MY GOD. I DID CARAMELIZED ONIONS ON THAT
ONE NEXT LEVEL. OK. LET’S TALK SWEET REALLY QUICKLY.
SO THE DUNKIN CHRISTMAS MIX HAS
BEEN A TRADITION IN OUR FAMILY
FOR TRULY, SINCE I WAS BORN 30 SOME ODD
YEARS AGO. I, I ACTUALLY DON’T KNOW HOW OLD
I AM RIGHT NOW. 35. IT IS ANY OF YOUR FAVORITE
UNFLAVORED CEREALS AND THEN YOU’RE JUST GONNA MELT
SOME WHITE CHOCOLATE. YOU CAN DO IT IN A DOUBLE BOILER
IF YOU DO IT IN A MICROWAVE, DO IT IN LIKE 15 2ND INCREMENTS. AND THAT WAY IT DOESN’T LIKE
SEIZE UP OR ANYTHING. STIR IT IN
BETWEEN. YOU’RE GONNA TAKE THAT AND PUT IT ALL OVER YOUR CEREAL.
TOSS IT TOGETHER AND THEN THE LAST THING YOU DO
IS JUST ADD SOME CHRISTMAS COLORED M AND M’S OR
WHATEVER ELSE YOU WANT. LET IT CHILL ON THE COUNTER ON
LIKE A PIECE OF WAX PAPER OR PARCHMENT
UNTIL IT SOLIDIFIES. ONCE IT SOLIDIFIES, YOU CAN BAG
IT UP, YOU CAN GIFT IT TO YOUR
NEIGHBORS. YOU CAN SERVE IT FOR DINNER, YOU
CAN SERVE IT FOR DESSERT. I’M PARTIAL TO EATING IT FOR
BREAKFAST. IT IS CEREAL AND IT IS SO FREAKING BETTER. OUR BUDDY, OUR PAL CHEF RYAN
SCOTT. ALL RIGHT. SO HERE’S WHAT
WE’RE GONNA DO. HERE’S THE BEEF SHORT RIBS YOU
GUYS THAT I GOT FROM MY BUTCHER, THERE IS NOTHING MORE THAN
IMPORTANT THAT WE CAN SUPPORT A LOCAL BUTCHER
DURING THESE TIMES. THIS IS CALLED A THREE OR FOUR
RIB. THIS IS A DELICIOUS CUT OF MEAT
THAT CAN GO LONG AND SLOW. AND THE GREAT THING ABOUT THIS, THE LONGER THE SITS, YOU CAN
BREATHE IT THE DAY BEFORE THE
BETTER IT GETS. SO WHAT I DID WAS TOOK THESE SHORT RIBS. I ALREADY SEARED THEM OFF AND
GOT THEM SUPER DUPER DUPER DUPER GOLDEN LIKE I
HAVE HERE. I DID THAT IN THE SAME PAN. IT’S
ALL ABOUT BUILDING FLAVOR. YOU CAN ROAST THE RIB, ROAST THE
VEGETABLES. SO WHAT WE HAVE HERE
NOW IS YOU’RE JUST GONNA GO AHEAD
AND SAUTE THESE GUYS OFF AND INSIDE YOUR HOME. I HAVE CARROTS, CELERY ONIONS. YOU NAME IT AND THIS IS WHERE WE’RE GONNA
DEVELOP FLAVOR. ONCE THIS IS ROASTED IN THE PAN
FOR 34 MINUTES, YOU’RE GONNA TAKE SOME TOMATO
PASTE. LADIES STRAIGHT OUT OF THE CAN. YOU’RE GONNA ADD THAT TOMATO PASTE AND IT GOES RIGHT IN AND
THIS IS WHERE WE REALLY START TO
BUILD THE FN. ARE YOU GUYS ALL THERE? WE’RE
THERE. WE’RE THERE AND WE’RE IN, WE’RE TOTALLY WITH YOU. ALL
RIGHT. I JUST WANTED TO MAKE
SURE I’VE BEEN DOING DEMOS FOR YEARS
AND YEARS. SO WHEN PEOPLE ARE QUIET, THAT’S
A REALLY GOOD THING. WE’RE JUST, WE’RE JUST THINKING
ABOUT THAT SOAKING IT ALL IN. ALL RIGHT. SO WHAT YOU DO IS NOW THAT THE
TOMATO PASTE HAS BEEN
CARAMELIZED IN HERE, WE’RE GONNA TAKE A LITTLE BIT OF
ROSEMARY, A LITTLE BIT OF DRY
TIME. ANYTHING I KNOW IT’S SWEATER,
SWEATER WEATHER ON THE EAST COAST RIGHT
NOW WITH ALL THE SNOW. SO ANYTHING DRY, PARSLEY DRIED
THYME, ROSEMARY, BAYLEAF AND HODA AND JINNAH AFTER ALL
THESE YEARS, GIRLS, I KNOW ONE THING THAT’S A STAPLE
IN THE HOUSE THAT WE ALL HAVE A GLUG. WOW, THAT’S A HEFTY GIRL. I’M EATING THIS. NOT MY
KIDS. IT IS ALL GOOD. THIS HAS GOTTA GET ME THROUGH
THE NEXT COUPLE OF DAYS. SO YOU ADD JUST A LITTLE BIT OF
BEEF STOCK. THIS CAN BE
VEGETABLE STOCK. THIS CAN BE CHICKEN STOCK. DON’T
GO SHOPPING. USE WHAT YOU HAVE AT HOME AND
WHAT WE DO LADIES IS THESE RIBS
GO BACK INSIDE. YOU PUT A LID ON IT. THIS CAN GO IN AN OVEN. GREAT
THING ABOUT IT. SET IT INSIDE AN
OVEN FOR 2.5, 3 HOURS, 2.5 HOURS. HOW DOES IT COME OUT? CAMERA BEEF? NOW, WHAT? ALL RIGHT. NOW YOU HAVE TO DO THE PERFECT
MASHED POTATOES AND IT’S JUST NOT
THANKSGIVING AND CHRISTMAS. IT’S MASHED POTATO TIME. I’VE
GOT THE PERFECT TRICK. SO HERE WE GO. RUSSET POTATO IS
THE ONE THAT WE ALL KNOW. YOU
PEEL, YOU DICE IT. YOU PUT IT WITH COLD WATER. HOLD
IN J START WITH COLD WATER. ALWAYS.
YOU NEVER WANT TO DO HOT WATER. BECAUSE WHAT THE HOT WATER DOES
IS IT COOKS THE OUTSIDE OF THE
POTATO TOO FAST. AND THEN YOU HAVE HOW MANY
PEOPLE HAVE LUMPY MASHED POTATOES DURING THE
HOLIDAY SEASON? WE WE ADMIT. SO IF YOU START WITH COLD WATER,
BRING THAT COLD WATER UP, IT COOKS THE POTATO ALL THE WAY
THROUGH. THEN WHAT I DO AND YOUR PRODUCER
IS TELLING ME THAT SHE LOVES
THIS TRICK. HERE’S WHAT, HERE’S THE DEAL.
THE POTATOES COME OUT AND ONCE THEY’RE DONE COOKING, I
LET THEM SIT IN THIS PAN AND
STEAM. THIS IS DRAINED FROM THE WATER.
LADIES. AND WHAT YOU DO IS YOU ADD MELTED BUTTER AND HOT
MILK OVER THE TOP. THIS IS SUPER DIET FRIENDLY,
GREAT FOR EVERYBODY WORKING OUT
IN FEBRUARY, RIGHT? BUTTER AND MASH IT. BUT ALL YOU DO IS YOU JUST MASH THIS
UP AND THE GREAT THING ABOUT THAT IS FINE. LOOK
AT THAT, RIGHT? WHO NEEDS A WORKOUT WHEN
I JUST WANT TO WATCH MY GIRL. YEAH, WE SEE YOUR GUNS.
YES. SAY IT AGAIN, JEN. I NEED A
T SHIRT. YOU MASH THAT WENT TO A WHOLE OTHER
LEVEL. SO HERE WE GO. MASHED POTATOES. COME OUT
LADIES. LOOK AT THESE SILKY,
GORGEOUS, BEAUTIFUL, NICE. AND THEN WHAT I’M GONNA DO IS
I’M GONNA TAKE A SPOON HERE AND NOTHING BETTER ON THE
EAST COAST AND THE WEST COAST. WE JUST WANT TO SEE THAT FLUFFY CUSHION HERE. JENNA USE THIS AS
A PILLOW. HERE’S YOUR PILLOW OF
LOVE. I’D LIKE TO OK. NOW PUT THAT RIB ON THERE. OK,
MAMA, I’M GONNA PUT THE RIB ON HERE. ALL RIGHT, HODA SAY THAT SO I
CAN MAKE A SHIRT SAYING THAT HODA LOVES A RIB. IS THERE ANY SAUCE FOR THOSE
POTATOES? WHAT DO YOU DO? YOU PUT THE
SAUCE? WHERE DID YOU GET THE SAUCE
FROM? YOU KNOW WHAT? JUST JUST
FOR HO YEAH. YEAH. YEAH. YEAH. YEAH.
YEAH. YEAH. YEAH. YEAH. YEAH. OH WE DON’T NEED THE VEGETABLES, THE VEGETABLES FOR THE KIDS. I WANT IT. WHY ARE YOU DOING? CAN YOU SEND
US SOME NEXT TIME? WE NEED SOME
COMFORT FOOD. THANK YOU. THANK YOU RYAN. THAT WILL ABSOLUTELY STEAL THE
SHOW. FOLKS HERE TO HELP US
SKYLER BOUCHARD, FOOD BLOGGER, CREATOR OF DINING
WITH SKYLER. GOOD TO HAVE YOU
BACK. HI. HAPPY, GOOD MORNING. ARE YOU
READY TO EAT? AND IT TAKES A LOT TO DRESS UP A
POTATO. BUT YOU’VE DONE IT WELL, YOU
HAVE, YOU KNOW, IT’S SIMPLE. SO WE HAVE TWO LAST MINUTE SIDES REALLY SIMPLE BUT RESTAURANT
QUALITY. WE’RE GOING TO START
WITH. CATCH A PEPE ROASTED POTATOES
AND THAT’S WHY IT’S SO GOOD. NOT TRADITIONAL, BUT WE’RE GOING
TO GET RIGHT INTO IT. YOU ARE MY SEASONING SQUAD. SO
WHEN I SAY ALL SALT PEPPER, YOU’RE GOING TO
THROW THAT ON THE FIRST STEP HERE, WE’RE GOING TO
JUST SLICE OUR BABY POTATOES. ANY POTATO WORKS HERE, YOU’RE
JUST GOING TO LIKE THEM LIKE THIS AND SLICE RIGHT DOWN THE MIDDLE
AND THEN I KNOW TINY AND YOU JUST GOT THEM
IN HALF. SO OLIVE OIL, SALT AND PEPPER, LET’S GET IT TOGETHER. CRAIG, OLIVE OIL, SALT PEPPER. I NEVER KNOW. YOU KNOW, YOU JUST, I WOULD SAY
LIKE COUNT TO ONE AND THAT’S
GOOD. YEAH, IN A NICE MOMENT. AND THEN I’M GONNA
ADD SOME PECORINO NICE PEPPER PEPPER SAUCE IS I TOLD YOU I’M TO PEOPLE AT HOME. SO WE’RE GONNA FLIP THEM OVER UH
SIDE DOWN LIKE THAT AND THEN
ROAST THEM. THEY’RE GONNA GET CRISPY. HOW LONG? ABOUT 30 MINUTES AT 475? I MEAN,
4 25 4 20. ALL RIGHT. SO ON A BURNER, CHANEL, WHY DON’T YOU ADD SOME PECORINO, ROMANO HERE? GOT 1.5
CUPS. YOU JUST DUMP THE WHOLE
THING, THE WHOLE THING, DUMP THE WHOLE
THING. WE ARE GETTING CHEESY AND BREEZY OVER HERE AND HAPPY THANKSGIVING. WE HAVE SOME
HEAVY CREAM AS WELL. IF YOU WANT TO ACTUALLY WHISK
THIS UNTIL IT MELTS. CRAIG’S PERFECT. SO, SO I’M GOING TO ADD SOME PEPPER
HERE. SO CATCH A MEANS CHEESE AND PEPPER AND I’M
JUST ADDING THAT TO TASTE IT TO
GET NICE AND AROMATIC. WE’RE GOING TO MIX THAT UNTIL
SILKY. I LOVE WHEN YOU SAY, OH
MY GOD, IT MAKES ME SO HAPPY IN THIS. I KNOW I, I DID DRINK IT A FEW TIMES. IT’S
FINE. AND THEN AT THE PRESENTATION, I LIKE SO EASY. SO A RULE OF THUMB HERE. IF YOU’RE MAKING SOMETHING
CRISPY, YOU WANNA PUT IT ON YOUR
SAUCE. I LITERALLY, I, I KID YOU NOT, I JUST DUMP IT RIGHT ON AND WHEN
I ADD SOME PEPPER BECAUSE YOU
SAY YOU DON’T COOK. I’M GONNA GET YOU COOKING. LET’S
ADD SOME PEPPER RIGHT ON TOP
HERE. RIGHT ON THERE. YAY. I’M POTATO. OH NO, NO, I JUST NEED TO BE BY MYSELF. OK? I UNDERSTAND THIS IN SOLITUDE AND WITH FRIENDS AND
REALLY IN THE SAUCE, YOU COULD USE IT FOR
SO MANY OTHER THINGS I KNOW AND
YOU CAN MAKE IT AHEAD AND I JUST, I DO LIKE THE
POTATOES, YOU KNOW, COOKED IN
THE MOMENT. BUT EITHER WAY THAT NOW THIS IS A SIDE OR A DIS A SIDE
IT’S LIKE, AND YOU REALLY, SO YOU ONLY NEED A LITTLE BIT. SO WE’RE GONNA MOVE ON TO OUR HARVEST SALAD WITH A CRISPY
QUINOA. YOU GUYS? SO THIS IS LIGHTER
SEASONING SQUAD. GET IN HERE. I’VE GOT SOME OLIVE OIL THAT I’M PUTTING ON DELICATA SQUASH, BUTTERNUT, SQUASH,
CARROTS. AND, UH, WHAT DID I MISS SWEET
POTATO? SO, JUST WHATEVER. YEAH, AND I’M GONNA SWITCH SPOTS
WITH YOU. CRAIG HERE. UM, WE ACTUALLY HAVE SOME QUINOA WHICH I, I’VE NEVER SEEN THIS. YEAH, IT’S SO MUCH FUN. ACTUALLY, I’M GONNA SWITCH WITH
YOU AGAIN AND YOU SAID YOU CAN
DO THIS WITH ANY GRAIN, ANY GRAIN. SO YOU FULLY COOK THE GRAIN AND YOU JUST PUT IT ON A SHEET
PAN YOU CAN USE WITH FARROW WITH
RICE. R YES, FULLY COOKED. AND THEN
BECAUSE OUR DELICATA SQUASH HAD SEEDS, WE’RE USING THEM. RIGHT. WE WANT TO GO TO WASTE. YES. IT’S GOING
TO ADD SOME NICE CRUNCH. TOSS IT
UP ON YOUR SHEET PAN LIKE THAT. YOU KNOW, WE WANT TO
BE LIKE EVENLY COATED SEASONING SQUAD. GET ON IN HERE NOW. YOU GOT IT. OLIVE OIL SALT AND PEPPER EASY
LIKE THAT. YEAH, YOU DON’T WANT IT TO BE,
THAT’S GREAT LIKE THAT. I LIKE THE COMPETING. YEAH. RIGHT. IF WE’RE GOING VEGGIE, WE WANT
TO ADD SOME PIZZA. OK. SO WE’RE GONNA ADD SOME APPLE CIDER VINEGAR.
WE’RE MAKING OUR DIJON VINAIGRETTE AND MAPLE SYRUP AND THEN WE’RE JUST GONNA WHISK
IT TOGETHER. THIS IS GONNA BE
OUR MAPLE DIJON VINAIGRETTE AND YOU CAN JUST SHAKE THIS IN A
JAR. YOU DON’T HAVE TO GET ALL
FANCY WITH THE EMULSIFY. CAN YOU KEEP THAT? BECAUSE THAT
LOOKS YUMMY. YOU CAN KEEP THIS FOR UP TO TWO
WEEKS. YOU CAN MAKE IT TWO WEEKS AHEAD
SO YOU CAN DO ALL OF THIS AHEAD
OF TIME. BUT ON GAME DAY, RIGHT BEFORE
SERVING, WE’RE GONNA COME BACK, WE’RE GONNA ADD SOME CRISPY
QUINOA, OUR PUMPKIN SEEDS, OUR SHALLOTS, SOME FETA AND PARSLEY WITH OUR
VINAIGRETTE. I’M SO HAPPY WITH AT ANY THANKSGIVING BECAUSE IT’S DIFFERENT. YOU KNOW WHAT I MEAN? IT’S DIFFERENT, RIGHT? AND YOU
GET THAT LIKE ROOT VEGETABLE SIDE, DID THE QUINOA QUINOA HEADS AND IT’S GOT A LITTLE CRUNCH IN
THERE. IT HAS LIKE A CROUTON IN EVERY BITE. UP ON THE CLASSIC MASHED POTATO
IS CHEF KRISTEN KISH FROM TRUE T
V’S FAST FOODIES. HEY, KRISTEN. HI, GOOD MORNING. HOW ARE YOU?
WE ARE DOING GREAT. HOPE YOU ARE
TOO. SO. SO ON FAST FOODIES, YOU RECREATE ICONIC FAST FOOD
MEALS AND OF COURSE POTATOES
USUALLY A KEY PLAYER AND YOU’RE GONNA
HELP US MASH THEM. WHAT, WHAT POTATO DO YOU LIKE
FOR THIS RECIPE? THAT IS A PERFECT QUESTION. SO
FOR ME, I DO LIKE A MIX OF LIKE
5050 RUSSET TO YUKON. SO YOU HAVE THE STARCH, YOU HAVE
THE WAXINESS. I LOVE THE
TEXTURE. UM AND SO YOU KIND OF CAN WORK
IT AND IT WILL NEVER REALLY OVERWORK INTO
KIND OF TURNING IT INTO GLUE. SO IT’S A NICE LITTLE CHEAT. THAT SOUNDS GOOD. AND THEN YOU
ADD A SPECIAL INGREDIENT IF YOU
WILL CREAM CHEESE. WHAT DOES THAT ADD TO THE DISH? I LOVE CREAM CHEESE ON ANYTHING
YOU COULD PUT CREAM CHEESE ON MY BREAKFAST WAFFLE AND I
WOULD BE VERY HAPPY. SO I LOVE CREAM CHEESE IF YOU
DON’T LIKE CREAM CHEESE, LEAVE
IT OUT. OTHERWISE, YOU KNOW, UH SOUR
CREAM BUTTER, MILK, ANYTHING
WITH A TANG? I FEEL LIKE IT’S REALLY
INTERESTING AND MASHED POTATOES
THAT ARE QUITE RICH. SO HOW CAN I MAKE THIS? SO WE’RE GOING TO TAKE OUR BASIC
MASHED POTATOES IF YOU WANT TO USE BOX MASHED
POTATOES, IF YOU WANT TO USE FRESH AND
THEN YOU TURN IT INTO SOMETHING
ELSE THAT’S TOTALLY FINE. BUT UM MY CLASSIC MASHED
POTATOES, I ADD A LITTLE BIT OF
CORN, A LITTLE, A LOT OF BIT OF CHEESE.
ACTUALLY. UM, WE ADD SOME FRESH THYME,
SOME FRESH ROSEMARY CARAMELIZED
ONIONS, GARLIC POWDER, ONION POWDER AND
FLOUR. SO I KIND OF TOOK THE IDEA OF
WHAT I LOVE MOST ABOUT FRIED
CHICKEN AND THOSE FLAVORS, ONION GARLIC THYME AND THREW IT ALL INTO MASHED
POTATOES. AND THEN I ADDED THE CORN
BECAUSE FOR THIS PARTICULAR CHALLENGE THAT WE
WERE DOING ON FAST FOODIES. IT WAS ALL ABOUT A BUCKET OF
FRIED CHICKEN, MASHED POTATOES
AND CORN. SO YOU KIND OF MIX THAT ALL UP
TOGETHER. UM, AND THE BEST THING ABOUT IT
BEING MAKE AHEAD MONDAY IS THE FACT THAT YOU CAN MAKE
THESE AHEAD. SO I TAKE THESE LITTLE PUCKS, I
FORM THEM, THROW THEM IN THE
FREEZER. AND IT’S BASICALLY, YOU KNOW, NO DIFFERENT THAN
PULLING OUT A FROZEN BAG OF
TATER TOTS. SO WHEN YOU’RE READY TO EAT
THEM, YOU JUST KIND OF THROW
THEM IN THE FRYER. UM AND THE THREE STEP BREADING
PROCESS WE LIKE TO DO IS SO YOU
TAKE YOUR MIX AND WE USE FLOUR, EGG AND PANKO.
SO YOU CAN REALLY FORM THEM INTO
WHATEVER SHAPE YOU WANT. SO THE IDEA IS YOU KIND OF DROP
IT IN THE FLOUR AND THE FLOUR ALLOWS THE
SEASONING IN THE FLOUR. EXACTLY. SO ALL SEASONING, SALT
AND PEPPER IN ALL THREE AREAS. SO YOU’RE SEASONING AS YOU GO. SO ONCE YOU BREAD IT, UH IT’S KIND OF THE FLOUR IS
THERE TO HELP THE EGG STICK AND THEN THE EGG IS
THERE TO HELP THE PANCO STICK. SO YOU COULD KEEP DOUBLE
DREDGING BACK AND FORTH IF YOU WANTED TO LIKE A REALLY
THICK CRUST. AND THEN FROM THERE, YOU END UP WITH BASICALLY LIKE
THESE BEAUTIFUL LITTLE BREADED
CROQUETTES. SO NOT ONLY CAN YOU FREEZE THEM
THIS WAY, YOU CAN FREEZE THEM WITH THE
BREADING ALREADY ON THEM. AND THEN I KNOW A LOT OF PEOPLE
ARE SCARED TO FRY AT HOME. UM, IT DOESN’T HAVE TO BE THAT
SCARY. SO LONG AS YOUR OIL NEVER
REACHES LIKE THE SMOKING 0.3 50
IS THAT SWEET SPOT? IT’S PERFECT. AND IF, YOU KNOW, YOU DON’T WANT
TO DEEP FRY HERE, THE AIR FRYER
IS QUITE POPULAR THESE DAYS. UH, I USE GRAPESEED OIL SO GRAPESEED
OIL HAS A HIGHER SMOKING POINT. SO YOU DON’T WANT TO USE
SOMETHING LIKE OLIVE OIL IT’LL
BURN. AND WHEN OIL BURNS THEY, YOU
KNOW, IT KIND OF BECOMES A
LITTLE BIT BITTER AND RANCID. SO GRAPE SEED OIL OR VEGETABLE
OIL, CORN OIL, WHATEVER YOU
PREFER. KRISTEN, YOU SAID SOMETHING
EARLIER THAT I THOUGHT WAS KIND
OF INTERESTING. SO YOU CAN OVERWORK THE POTATO SO THAT IT GETS TOUGH. SO WHEN YOU OVER JUST SIMILAR TO
HOW YOU OVERWORK ANYTHING WITH A FLOUR LIKE CAKES
AND BEAUTIFUL DELICATE PASTRIES, A POTATO CAN OVERWORK ITSELF
INTO BASICALLY WALLPAPER PASTE FOR
LACK OF A BETTER TERM. AND SO IF YOU, YOU KNOW, IF YOU WANT TO THROW YOUR
POTATOES INTO A BLENDER AND TRY TO MAKE POTATO
PUREE THAT WAY, I WOULD RECOMMEND NOT DOING
THAT. YOU’RE GOING TO END UP
WITH, UM, A GLUE STICK. GOOD THURSDAY MORNING. TENSIONS HIGH IN THE WAKE OF
THAT MASS SHOOTING IN TEXAS. THIS AS WE LEARN MORE ABOUT THE
SUSPECT AND THE VICTIMS. IT IS SEPTEMBER 25TH. THIS IS TODAY. SEARCH FOR ANSWERS. NEW DETAILS IN THAT DEADLY
SNIPER ATTACK AT AN ICE FACILITY
IN DALLAS.
Dining and Cooking