Chefs Clare de Boer and Jess Shadbolt, co-owners of the beloved French-Italian restaurant King in New York City, join TODAY to share recipes from their new cookbook for a Tuscan ribollita soup and a radicchio salad with persimmon, hazelnuts and gorgonzola.
♪♪ >>> THIS MORNING WE ARE COOKING UP COMFORT IN “TODAY FOOD.” CHEFS KALEN DeBOER AND JESS SHADBOLT ARE CO-OWNERS OF THIS GREAT RESTAURANT IN NEW YORK CITY. A BEAUTIFUL RESTAURANT AND TODAY, WELL, TODAY THEY’RE SHARING A SEASONAL SOUP AND SALAD FROM “THE KING COOKBOOK” AND THEY’LL SHARE IT WITH US. >> WE’LL START THINGS OFF WITH AN INTENSE BASE OF CARROT, ONION AND CELERY. >> TRADITIONAL TUSCAN. >> VERY HEARTY RIBOLLITA SOUP. >> THIS IS MY FAVORITE TYPE OF SOUP. >> VERY COMFORTING IN THIS KIND OF WEATHER. >> THIS IS WHERE WE BEGIN, CARROTS, ONION, CELERY, COOK THEM DOWN FOR 30 MINUTES UNTIL THEY’RE SWEET AND CARAMELIZED BEFORE WE ADD THE TOMATOES AND GARLIC. >> SOFTER THE BETTER. >> THE TOMATO. >> SO NICE THE WAY YOU SAY IT. >> WHEN YOU FEEL YOU’VE COOKED IT ENOUGH, COOK IT LONGER. GOES IN AFTER THESE, YOU WANT TO COOK THE CARROTS, ONIONS AND CELERY UNTIL THEY’RE SUPER SWEET, CHARRING AND THAT’S THE FOUNDATION OF FLAVOR FOR THE ENTIRE SOUP. >> WHERE DOES THE KALE COME IN. >> WE PUT IN KALE WHICH IS DINOSAUR KALE OR USE SPINACH OR SWISS CHARD. KEEP THAT, THAT’S LIKE THE — >> SURE. >> ADD THAT IN WITH SOME COOKED BEANS. WE’VE ACTUALLY PUREED HALF AND WE’VE KEPT SOME WHOLE, AS WELL. >> HOW DID YOU COOK THE BEANS. >> THIS IS A TOMATO AND HERBS, A LITTLE BIT OF BOTH AND THE COOKING — >> OH, MY GOODNESS. >> THIS IS LIKE THE ELIXIR OF LIFE. >> ALL THE NUTRIENTS FROM THE KALE. >> MAKE SURE THE PUREE GOES IN AS WELL. >> I LOVE THE IDEA OF THE PUREE. >> YOU GET A BIT OF EVERYTHING. >> OH, MY GOD, THIS IS DELICIOUS. >> WE TOP IT WITH A BIT OF BREAD. >> FANS OF FRENCH ONION SOUP. THIS IS THE CROUTONS, SO THIS IS THE FINAL LID WE PUT ON THE SOUP AND THE BREAD BASICALLY ABSORBS ALL OF THE SORT OF EXCESS BROTH AND THEN WE DRENCH IT IN OLIVE OIL SO THE TOP CRISPS UP. >> WHAT KIND OF BEANS DID YOU USE? >> IN THE OVEN. AFTER YOU PUT THE LID OF BREAD ON WITH TONS OF OLIVE OIL, THAT GOES IN THE OVEN AND CRISPS UP AND END UP WITH THIS LOVELY SORT OF — >> THIS TASTES LIKE A HUG. THIS TASTES LIKE A WARM, DELIGHTFUL HUG. OH, MY GOSH. THIS SALAD IS ALSO YUMMY. >> I KNOW, I CHEATED ON THE SALAD. >> A WINTER LEAF SALAD IS LOVELY TO GO WITH THE SOUP. THIS IS A PERSIMMON SALAD WITH WINTER LEAVES WHICH WE’LL ROAST FIRST THE PERSIMMON AND THAT SORT OF — THEY TASTE A LOT LIKE APRICOTS AND THEY GO ALL SORT OF JAMMIE AND SWEET IN THE OVEN AND THEY PROVIDE THAT PERFECT COUNTERPOINT TO THE SORT OF REALLY — >> HOW DO YOU COOK IT? I’VE NEVER PUT THEM IN THE OVEN? WHAT TEMPERATURE? >> 450 I THINK. >> IT DOESN’T REALLY MATTER. YOU JUST WANT TO GET IT HIGH ENOUGH SO SOMETHING IS NOT FIRM. >> OKAY. >> ONCE THEY COME OUT AND JAMMIE AND STICKY AND DELICIOUS. >> SO GOOD. >> WE’LL BUILD THE SALAD. BEAUTIFUL WINTER LEAFS, BITTER BUT HAVE LOVELY CRUNCH AND LOOK AMAZING AND IT’S JUST A CASE OF LAYERING ALTOGETHER. THIS IS SOME — >> THIS IS BEAUTIFUL. >> AND THEN JUST LAYER IT WITH THE PERSIMMON. SOME TOASTED HAZELNUTS IF YOU WANT. WE CAN ALSO — >> SWAP OUT THE HAZELNUTS. >> AND SUB OUT THE PERSIMMON FOR PUMPKIN. THE MORE THE MERRIER AND THIS IS STINKY — >> GORGONZOLA. >> STINKY WHAT. >> A GORGONZOLA. >> FRESH RICOTTA, ANYTHING REALLY. >> WHAT ABOUT THE DRESSING? >> REALLY SIM. >> LEMON AND OIL. >> LEMON AND OIL. >> MY HAPPY PLACE. LOTS OF BLACK PEPPER AT THE END. >> WELL DONE. >> DELICIOUS. >> THANK YOU. >> WELL DONE. >> THIS IS WHY YOUR PLACE IS A HIT. >> WELCOME TO SOUP SEASON. >> THE BOOK, THE BOOK IS CALLED “THE KING COOKBOOK” AVAILABLE NOW AND YOU CAN SCAN THAT QR CODE OR YOU CAN GO
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