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>> It’s another edition of cooking the calorie making today. I’m taking more quesadillas. Do love quesadillas. Tonight. The city is going to have some peppers onions. I had some leftover mushrooms. We’ve got carrots, zucchini. I have a drinking it with ground Turkey tonight. It’s
Literally the case of the is whatever you want to put. It is fun to get started. Get of that. Whether you like Casey. >> They actually and just a means of the disease. Yeah. >> We pretty good. That’s perfect. It was kind of sums it. He’ll try again with that.
What was your favorite food? We will make for a great thing to do that. I’m going to peel the carrots. Okay. Like mushrooms. They post them. I like this. Then you that’s a pretty sound. >> He’s got nice them with this. Guess what it is
>> I mean, do this any real quick, OK? and that growth. We look at that right now and then Well, yeah, >> And a little salt and pepper. We’re going to use this in 70 tonight. People I think because the turkey, yeah. >> For these recipes, more pitching today dot com slash food
I’m not really hiding veggies because obviously he was China all for it. But you know, he normally would Laika cheesecakes the but you throw in the veggies and he ate it. Yeah, he’s getting so big that like behind the scenes 10 and oh, my oh, my goodness is going. So he’s picking up
Skills now. Yeah, he’s got skills. I know he’s going to do something. Now. This time we’re making a dish. That’s when it hit my family for years. Enchiladas with a twist. Watch this. >> It’s another edition of cooking with Cal. What are you making today?
All right. So this is your and Jenny’s recipe. She showed me this recipe when she first started dating on Comey tact. This is really interesting. Rest could I love it? You’ve got leftover chicken. Some big things. Green chillies. We’re going to do some models
There. You can see it’s not the best kind of thing, howling ice. So it’s to Sidon and these 2 are assembly line. What’s in the cemetery line assembly line? It’s how we set up all our ingredients so that we can make ranch a lot of dust. We do it right here.
>> Yeah, it is not about Philip this thinking and may have led sprinkle the chicken. It cleans cheese when taken to help. Break it in half a little well, then we’re just going to us. We’re on top of that. You can we take a spoonful of yummy. Big news.
That’s a lot to spread it on. Where does it taste test? Rice cow can look this up tucked under here. I want to talk to you and we don’t have to fold the ends in a good that’s now right into here to this end here. Transferring to hear it.
What’s that like for more in here? Right? What we need to put on top of Enchilada. >> SA central out of stock and put a hole in here. Okay. And pour this over here. Now. Watch what happens. Okay. I think in this is pretty cook. So we just need to look at
Cycling crispy on the edges. Nice one, too. Now we like it. Yeah, right. It’s a different more dot com slash. >> All right. Tell me I know people at home are watching this like that is a weird what I said. What are you?
>> It makes sense to look at the cream. Cheese replaces like regular cheese. Very the cream in it. >> You put sour cream and some of the sweetness from the bean. This is all good aus pleasant. I was like, don’t this looks
Nasty. This is so good. No, I love it. And I know you’ll be on it. I would be honest. This is really I would want to make this like tonight. It was pretty easy to its height of the nose of these haha. The end of the evening is going to be
That history chicken I. >> I actually just to see and then everything for doing good doing anything 25 years ago. This is really good. Want to hear more about me to. chef and I whipped up chicken parm with one secret ingredient. >> It’s another edition of kicking the gallery making
Today in time. Sickening Pandya me first. We’re going to put the chicken, OK, I need you to do is take this into account and nice and flat what you are here. So let’s make our red. Here’s the secret for these. >> We look forward to the crackers in the food processor.
I use a little bit of Parmesan cheese, but in the reading as I put it in all right, these in that this Franklin, some garlic powder and a little bit of that high and seasoning has put a little k seasonings and just to the south. But we don’t us off
Because of the salty. What do you think you can taste it face again. Tell me all the flavors it takes. We have heard This helps the bread stick on last month. We’re going to for an hour to think of what’s coming over here. I pretty much we’re working really disease. >> This year
We’re going to add Delhi. Mozzarella cheese. Not fresh mozzarella because it ends up being too watery. Now a pop is under the broiler. Nice haha. for the rest of the more than 2 com slash. >> So there’s a restaurant Mansfield, Massachusetts. It’s called Trattoria Della Nonna. It’s one of my
Favorites. And chef Kenny gave me the secret of the salt teens. And it’s it’s a game changer. >> That’s right. Well, you know, it’s funny because Martha Stewart and one of her books talk about using it for a crab cakes using meat. Love you. You, Brian. Look like the salt
In in the the chicken parm for dating when you’re good. >> What I did tell everybody that when Brian I first started dating, that’s all you ever. Order at a restaurant is chicken parm. I could be at like a nice, fancy Italian restaurant and he doing chicken parm. You’re married for 12
Years. I was 12. Well, it wasn’t. Well, he was pulled off the hook. >> It’s time for cooking the caldor making a family favorite chicken pecada. It brings back some great memories because I’ve making this for Calvin for a very long time. Another edition of cooking with calorie making today. She can
Be that when you’re 3 years old, OK, we used to record these videos for you and tell people what you’re eating. And this was one of my favorites from back then counts for dinner. What is that? them all off. >> And now we’re going to tell people how to make the recipe.
Okay. First things first season at the flowers, everything >> How then does he keep it out? >> We’re going to put that in a second. But before we do that, just on the juice. We just want the capers and this is. >> I was like at that. You are.
>> Now to put the chicken or a couple good gloves alone. actually comes off. >> Has a nice little tang. Nothing to do it all. >> And taste. in what he doesn’t even more today dot com slash. >> Hoses and dogs for a charity dinner. It’s a Tuesday. So
Thank you. I really wanted posted this 3 years ago, 2 or 3 years ago that I never get the recipe for its and now we finally got to make it because he’s really good at honestly. I really love the noodles. Think it like the
Flames. The sauce is the lemon. Everything will go away and think skating for recreating on now. >> Week night meal. So it’s so easy and so quickly call it green noodles. >> It’s another edition of cooking with cow with special guest Ali for making today Green. And the thing that’s so
Awesome, a prenatal. It literally takes. >> 10 minutes to make it a perfect week night meal. It’s a perfect meal when you guys are busy right with after-school things and we love to make this one house. So first, things first, you know, these are that’s yes, you know, kind of that
He is or why it was butterfly, not we’re going to host it and I’m going to show you how the taste is going to change of SCOTUS. These that one that won both. >> All right. Well, those are toast. And let’s get our garlic ready to smash car wreck.
We’re gonna could get ice my finger off. Very careful. Perfect. And in a saute that up. Just like that. Okay. That ad is that okay? Once our garlic is some pain. >> With a little bit of oil and the garlic right into the ball and okay.
So in the time it takes the noodles to cook, we’re going to be done with our sauce. Okay. So they’re going to watch the cut. Couple nice, big shocks. >> This is pick or, you know, it was easy to sit back or,
You know, I know. All right, Ali, want to put the chunks in the blender and you know the left. >> I knew after this one. Good job. >> And that’s just a little Salt. >> House now the program, women alone covers for it. OK, that’s good.
Many of the whole thing, but let’s put a whole bunch in to start. >> OK, let’s leave that up next all morning since from Italy next, how we make green needles so smooth and so young and green. Well, so green pretty right. You can afford can try it.
>> But these rescues more tension today, not com slash >> This is a terrific I might be one of my favorites of it’s great. It’s great because it was really something. I mean, my kids don’t like regular pesto. It’s strong. Yeah,
But this is just stuff. We had the house thrown in a blender to see Ali and involve to a to go a little grumpy that day. So we have we have to look at you family to us. It’s another edition of cooking with Calvary making today.
>> Let’s get Chad a it’s kind of like a meat pie. Normally it’s the perfect thing to have football Sunday. I don’t stretchable, but this is pretty disturbing. Are making a little bit just a little bit of a case like room. Your favorite known I don’t care. as closely as we can.
>> This Halloween a slow. >> We’re going to take. She says we’ve got to rely on and we’ve got instead of creating this kind of stuff you see on TV. This is a nice soft court. >> 3 counts for the sounds like a lot. But this is actually one
Of the best news that just makes all of this. You can freeze half of it to the next time. You make it better to do What do you think? >> And the rest of the ingredients All right to the edge. >> What comes out by love. These guys have been more.
Thank you dot com slash. >> He’s getting ready. He’s been expressing interest in Yahoo more. You know, I mean, Brown is the other day. He wanted to stir it. You know, starts tonight. I mean, there are a lot of people like me were like cows getting so big like a few months. And.
>> Wow, he’s like he’s legit now. But this isn’t one of those recipes re. You can hide the vegetables for the kids and it’s like pizza. They don’t feel so. Yeah. >> I love the morning I received and 3 of her podcast making space. Listen now
>> So since Calvin was a baby, I’ve always loved the idea of making homemade baby food. So in my search for recipes online, I came across this Instagram feed, baby foodie and it’s run by a fellow mom. Michelle Olivier and Michelle uses the same ingredients to make purees for your baby.
And she also makes healthy dishes for your toddlers using the same stuff so we can put them in fun bento boxes, which I’m also obsessed with right now as we think about back to school lunches. So for this week’s edition of cooking with Cal, I dipped into Michelle’s recipes and whipped
Up lunch for both Calvin Ali. >> It is time for another edition of committee with it’s another addition to make it’s another edition of cooking with. addition of cooking the cow. So all of my Instagram feeds, I see these adorable bento boxes. And if your kids are
Going back to school or there doing school from home again, I think filling up the bento boxes of fun way to get kids much. What I hope for Cal, I also tried to cure for Oliver. So this is going to be an awesome is that she did for
Calvin. And it’s going to be a nice Thomas with veggies for all or first things. First, we have to peel the sweet potatoes and peel the carrots. 1, 2%. You are like a bunny. So these are really hard right to make a nice and soft.
We show you this cool tool. We’re going to use. >> Parents in the sweet potato in a steamer basket and a pop films like 2 inches of water. The lid on what this cook for about 12 to 15 minutes until everything is
Nice and soft. We’re going to cut some shapes that, you know, and we’ll have some high few tips. They all that’s cool. Look at that. Russian with a little bit all day and properties in the oven until the nice and crispy. We’re nice and tender and lenders,
Carrots and sweet potatoes in the blender going at some chick peas and hearing all others first and then all at some seasonings to make Allen Stick. >> What I said, some of this site and this will be for all for now. Finished happens. We’ve got to death. We’ve got some stars.
She’s in Turkey. We deserve some raspberries stepped in We think we love that. What do you think? >> With these recipes and more into today dot com slash food. >> Casting agent. Can you just put this and don’t be like have
Kids? I can just give birth to all. You could start a whole shoe. Little are good. >> I love doing those bento boxes and that Michelle is sharing that more recipes with us on our Instagram, Calvin and Oliver Love. All of her recipes really so head today dot com
Slash food. And the bonus recipe is a beet hummus to throw in some beach to it, too, which makes it nice and pink. So if your kids don’t like certain colors, yeah, they’re dips. I think. And the bento boxes that has that mental
Boxes, they look so appetizing. They are right. It’s like a grown-up lunchables. Yeah. I just want to eat all the little surprise. Is that it’s good. I love it. All right. On this edition of cooking with Callum making popcorn, you know, it’s super simple. Easy snack. Giving
Green should make it any time and it’s perfect to enjoy the little ones. Take a look. It’s another edition of cooking with cow. We’re making today a >> So this is the easiest recipe in the world, OK? But there’s a secret or so. My grand pop in the lives in Nevada.
It’s not really my grandpa. But we called him grandpa. Then his secret was peanut the way off to the news. Just fun because we just told everybody the point, let’s go. Let’s make some popcorn or a. >> Well, we’re going to pour just enough to coat the bottom
Of the can. We do a lot. >> Now we have to wait. Can’t wait when you think it’s going to happen that I’m OK, okay. Let me move. Hopley crazy are not a room in the pot. Okay. Turn it up. Just 2. All right. Number of top.
Careful. It’s super haha Butter. Okay, dad. He likes to use time butter with salted. Because it makes the best better when it’s not. Let’s start with 30 seconds things out. They say this. The more saw what he thinks. That is reason. Salted butter. You don’t use as much salt.
You know, it’s likely to last, but then I think more so now I present to watch movies. All right. These recipes and more ahead today dot com slash it. >> I love it. We were just talking about what you can do with your kids, right? Men rotate. It only takes a few
Minutes. And then there’s the other way. Calvin laugh like just watching the live off the top. And that’s all it takes aim of the day. And then I got the tequila and the Jamison. Haha. >> Well, the kids have popping and everything. So yeah,
The killing of that you did. As can you not use Pino? I know you have peanut allergies. Yeah. Again. While we work with peanut oil just adds a nice. >> Take slave. Or you can do it. >> cooking with calorie making. Today is a new roast. The
Street say to that when teaching definitely we told you about these on the show before, but never actually need the recipe in there and we make it count it. It’s super easy for ingredients and it’s a perfect football snack to Christine E.
>> We just want to put these next month in because we’re going to toast him up and I don’t want them to be too late and too. All right. I need you to help me. We go out on the trail in business and how blue.
>> With just a list for a sprinkle of so want to put these in a 400 degree oven will take just a couple minutes to not walk away. They will burn quickly. I want to send. >> It’s all waiting for those toast for these. Haha. Yeah. And I
First 20 seasons, a nice little stretch and partners. 74 me one miles. Nice. Little toast to the Calvin play, right? Nobody will We’re going to send them all right. And now we have to do is assemble and take it is that the cheese recipe have a little rest and recover and okay.
Take a turn and wipe that off on to the test >> I take a lot of that. We just prior to know this is your dad. The front foot policy only were in school with these free, OK, I’m just going to hold your help to put the ball on the set up.
I’m news good. I would get such a good job. I mean there there’s the finishing touch of fall. I was super quick. The one right now. Well, yeah, we want right now at that time, 2 years. >> For this recipe, more head to today dot com slash food.
>> All right. It is time for cooking with count. Everyone has that food that just sort of takes you back to childhood and this recipe. Well, this is the one that does that for me. My little chef and I fished out an old family recipe.
>> It’s another edition of cooking with calorie making. Today is a sound tuna salad was a rescue. My grandmother always used to make in the summertime. So all we have to do first is boil up these noodles for many some hot water to that, right? Let’s go to the water.
>> Well, the water to put a lot of soft is that the ocean? All right. Let’s have a disease when you when you peel it. But don’t get too close to your hand, OK? Great. Remember hope that the angle. >> So I don’t. Yeah, it’s super super thin. K we’ll get a job.
>> What’s preventing us and I’m using. Do not think Ari’s know what they look like. >> Does it look really nice and really, really show and, you know, they call these shells. Thanks for coming in. >> So it’s the sell it. You know, these are called scallions.
>> City of times. You know, they don’t hurt your eyes. Well, the sun, we’re finally going shopping. What’s in here? We’re making tuna salad is basically we’re making tuna salad them are going to add new deals today. >> Okay. We think we need next
Noodles habits and man who’s so we’re going to have a lot of money just because what a new twist. I see the eagles and then come you taste that they didn’t have. >> Something about the news and this just makes it so so yummy.
We know put it in the refrigerator and let it cool down. We have in the first It’s cold. It’s been are frustrated. We like that. for these recipes and more head to today dot com slash. >> And that’s a big boy. That’s right. He has. And I
Know I I poured the hot noodles into cold and I know some might find that gross. But you know, I can he was an extra step to my mom would do this the extra step. She just rinse them, let them questions and then put looking back. That could work.
Just be sure to a July 5. By the way. Congratulations on the work. You guys got all the taste award. It was such a shock. We didn’t even know that we were going to be it wasn’t that we were nominated were just awarded this award from
The Taste Awards and it was for best new breakout foodie. You go to Amy Schumer also was given what’s known as the company. Good knows about meetings there. Yeah. I’ve seen them lift different utensils that you’re using with Calvin. We just gave him a sharp knife. But he’s got that. She regards.
Yeah, the finger got up and that’s brilliant. Yeah, really. stealing our secrets on my tried and true chocolate chip cookies. Take a look. >> It’s another edition cooking with out. And what are we making today? OK? So I know everyone has their own chocolate chip cookie
Recipe. This is one I’ve been trying to perfect for years. So instead of using just regular flour, I’m going to use half regular far have the flowers. All right. We already have the regular flour and here at the hour, a few clouds. It was the plan for our sso’s field is set for
>> So we’re not going to flatten this time because I’d like to put up little bit extra flour that makes it a bigger fatter, 50 and soft. No, this is he’s going to get combines with us so they can. So that flower, we want to keep on the go.
>> All right. Here’s secret number 2. Instead of all that are going to use half butter and have adjustable front, even though it’s equal parts. Sugar and brown sugar use a little extra brown sugar than regular sugar. I think you just do a little extra sugar. Cane You know, this is
We are a number of things. And you know, not a lot of lives is rising. >> Which part of the chocolate chip cookie recipe? Don’t we have in here? Yeah. Yeah. What it is. I don’t know if this is quite a secret but we can call the
Secret number 4. I like to leave a big blob of Kentucky. Wow, right. Super number 5 that put these in the refrigerator for at least an hour. So they partner up nicely and then they go right from the refrigerator and the other.
>> When last seen grazing on 375 degree oven for exactly 14 minutes, even if they don’t look done it, take them out. >> I trained well, okay at where your particular but much of the chip cookies, these ones, although I made them Sunday. So they’re not as fresh and they’re better warm cookie.
But it’s a fluffy on the inside crispy on the outside. And I would buy these tickets. You would. Yeah, that good. I can just make you some more. >> It was really good deal and I’m glad you like and you’re so particular about your top. People realize that she does
Not share of chocolate chip cookie recipe. I know I’m happy to put it out there. If you’re a giver, I am so really good. Like put it on Instagram. Yeah. But you know what you think of this? dessert. With a kid friendly twist. Take a look.
>> It’s another edition of cooking how to make a good team to pay the fairness. It’s actually full of coffee. So we’re going make your version with some chocolate milk E. >> So they did. All right. >> First things first, let’s make the filling to remember That’s not. That’s not your best.
Our news special kind of cheese called Mars Cup on its like an Italian cream cheese. So that’s our feeling now we’re going to make the cake part. Made some coffee early years. I’m Denise Coffee. All right. Go into a little bit of coffee liqueur Nazis from a
Brandy you’re going to use know and trust. I tell you when this stuff one couple sport take a couple passed. It think that Colin lady think there’s a 3rd time. >> They look like. >> Hear me. Okay. They don’t want to get too wet. Okay. Take it out
With him. Like a good one. She could pull side. >> Spread and nice layer. We’ll come back. Family and all its to our next layer with just the right. Would you like to assuming you had in Italy, you’re on the go. Could shop count them. It’s not an up Dustin
This in the fridge and let it chill together and all the flavors kind of combine and the other does it. I feel like I need to. This was a little really good stopping it. So good in the background. That was rusty screaming for more really
Chocolate milk version. I mean, yeah, you’re not a huge coffee fans. The truck without a look at the I don’t like to. So this >> I love mornings there full of possibility and how you start your day sets the tone for the whole day. We feel like we’re right there with you.
Because every day we start our morning so you can take on yours. >> And welcome back this morning. We’re rounding out restaurant week on today with fame, celebrity chef restauranteur television knows and all around great guy. Of course, he also happens to be the mayor of Flavortown a great guy.
>> It is up early for us in Santa Rosa, California, alongside his son, the deputy mayor, favorite Hunter, fewer also they’re good to see you both. Thanks so much. Got before we start cooking, I think folks should know. Last year you raised, I believe about 21 million dollars for for employees.
>> Of the restaurant industry, the restaurant employee Relief Fund last year. >> First of all, those 2 years. But secondly, do you think we’re at a point where some restaurants are starting to back on their feet? >> Well, I want to thank you for recognizing that there were
So many great people that were involved in raising that money. We’ve got almost 25 Million. The money kept trickling in there at the end. But the National Restaurant Association was amazing and helping that happen. We got 43,000 grants, by the way out. But I’ll tell you, yeah, the restaurant
Business is we’re coming back. We’re coming back a little bit different. You know, people are learning a lot more about to go a lot more about delivery. They’re learning to a, you know, the kind of learning how the restaurants are able to work, that the dining and is still really difficult part and
Dining out can happen all over the country, especially because of weather. But restaurants are coming back. We’re resilient. I mean, this is what we do in this industry. >> Your new season and tournament of Champions helps local restaurants. Can you tell us about the impact of that?
>> Okay. Sure. Tournament of champions in I was I’ve gotten so many different types of shows on the food network. And this is really one of my favorites. I designed this about 3 or 4 years ago by Buddy Bryan Lando it, you know,
We said we want to make a competition that can never be duplicated home. This randomized the she’s spinning right there. That gives a different protein, a different vegetable, a different piece of equipment, different style of food, a different time for each competition and the chefs are
Really put under the I mean, to put under the gun. I’ve never seen anything as hard. And I think Iron chef in all the competitions that happened before this additional right. He really took him to the test. And the new season starts this
Sunday on the 7th and wait to see the chef and wait to see what they do, what you might go into the for guys. Hear about the flip. It was one is hunter making over there. What is his turn out? Well, hundreds over here working on a
Something hunters making the famous donkey sauce and we use this by the gallon and forth. You know, I don’t know why we’re making much, but it’s got roasted garlic. It’s got a little bit. What your shire, much or little salt and pepper.
A little man is, of course, an issue really is that this is our signature burger that we do at Flavortown Kitchen. We do it all the guys getting restaurants and of course we love to make for you guys at 05:00AM. California time you’re at meta and mac and cheese to this guy.
So the so we’ve got some macaroni good start here. Going into the cheap. It’s not that we may. We got super super melted cheese. SMC case will take this mac and cheese into that. I’m sure we’ll go ahead and use bringing a couple pieces. Yeah, it’s more chances. Then mask, right? Mister
Netanyahu is is really accentuate. She cited we’ll throw the dome on top of that. A little water. You hit the button 100 us. Well, you can see STDs are special. By the way, guys. This is really said he was going to actually hit you with a bun.
No, he would. Trust me. Don’t don’t don’t start. He’ll get into this him get up early. He was just super thrilled about. All right. So we get a little bit of that hosting the violence. He’ll hit it with a little of the donkey sauce. Yes, the
Tournament of champions is happening and they were coming back. We’ve been shooting a lot of guys, grocery games. What we call guy’s grocery games delivery. We should hear this kitchen at our house and we also been doing a lot of of Triple D take out so we couldn’t go to our favorite
Triple the restaurant because everybody was closed. But the restaurant is still operating with their delivery. And if you go, he said, hey, why not send us some of those new dishes that you guys are doing and we’ll highlight. And so we started to highlight these. I think we shot probably 30
Show during the pandemic and that was awesome. Kept to that peak are working to get the restaurant’s going and hopefully get people are worried about the burgers are going to burn, you know, master this outlook for getting that. It’s real good. He do that on a grill. Right guy. As of press.
This is on Upland Chester, just basically like a flat cast iron skillet hunter’s got pickles, tomatoes and onions down right here. And like I said, this is the signature burger that we do it all the guys, the restaurant with a couple pieces of bacon to Q A on top of that
Higher oil hit a little bit of lettuce. So on top of that, let’s get some onion straws. Who’s a little touch of vinegar? >> Yeah, I would take a bite of that chamber and the national total. Yeah. I’m going to send you this burger. That’s what
You need to be. I know that I pay 100, but it’s something that I saw that at face. Looks so good guy. Honestly, almost 25 Million. You’ve done so much for your own industry. So I mean, Craig said, God bless you for that. Hunter. Go back to bed. I mean, don’t even.
>> It can take about a hunter. That’s why you take a you want me to send this Hawaii, Kai. All right. All right. Somebody just said that they were going to thousands of dollars there. The program 100 back on the court. Great in the breakfast of champions routine.
>> You go. This is all for you out. All right. Yeah. It’s good to watch. The techniques are living a year. Yeah, I that’s how are they are backing for the recipe there. You can check it out at 8 o’clock lashed food. Thank U Moyes will see a couple hours. Thanks, guys.
>> This morning on today, food dinner and a dash we’re talking week night. Meals ready to eat and less than 30 minutes. I’m going to last November. Now a few words for you. >> Hamburger. >> Help. Yeah, help. But like 25 you it’s ridiculously easy
To do. Is that one of those comfort foods that just stick to your gut? It’s a guys are already enjoying it. The easy it is literally just get the ground beef ground up and and nice and ground add in the spices. We got a little bit
Salt. We got a little bit of pep rica and a mustard and garlic or onion powder. And you just walked up to 5 to sleep or turkey or you could absolutely do that. And when I get to the the macaroni, some just hosting of the spices here right now
And getting some flavor on there and then this is all one pot. I don’t like the dirty a lot of dishes. Yeah. When I’m cooking in the kitchen on a week night, some of the throw all the macaroni into the same pot when it’s not cooked to a
New plan. You do not cook to hook up and end all of the starch. The macaroni is going to thicken up. We’ve got some water in there. Yeah, to get some milk in their milk, milk, milk, whole milk, of course. Come on.
I mean, there’s all the cheese and port. So that all gets heated up. And then it turns into this young and just lovely like there’s a bunch of cheddar cheese, America, sharp cheddar and bacon. American cheese. Get that gets all mixed up and
You can see how thick it gets just from the heat and just I’m picking up from the starch. So used to kind of cheese ice to cause a cheese. You can use the white cheddar. You can use that. I like to get a little color and they’re so that’s the
Cheddar. I love you. And the American adds just a tank. Yeah, a comforting, right. I mean, American cheese and burger me go together had to be together. What do you top it with some of the top it off with a little bit of onion and
Just get that right over it. Make it look all pretty now. You can also use gluten-free pasta I made it was looking for a few weeks ago, and it worked just as well. Sometimes it doesn’t get. I’m not as much starch, just a little
Cornstarch. And they’re just a bit late is starting to show you. I mean, it’s good, bad. And again, this you say 30 minutes, you can probably that Lee. 21 just need to wait for the loss of talk. Yeah, that and that’s all it has. Kids
Would love it. Yeah, still. And it’s also tasting easier than the box. All right. Now you want Desert. This is Wolf is absolute favorite dessert. I have 3 this time of year. It’s pumpkin putting and you got to make your own putting and you’re
Going to realize how easy this. We’ve got a little bit cream in here. We’ve got some pumpkin puree. Always get pumpkin puree, not done talking pi mixture. You want to add all your own space that you want to add the ginger and nutmeg and
Cinnamon and all the things all spice that going here. But at least those are just up. So those were going to layer the putting with ginger snaps. Get ahead so that we have what ingredients here. We need to separate the eggs. >> Well, I’m gonna get that yoke out. She was a brave.
The edge from the from the shower. Right? Haha. So you know what? Mistakes happen? Because all but I did it. So you call wait for the courts to change your look. Offer comes out the I’m a little bit of salt. Don’t ever be afraid
Of putting salt in your seats. It’s going to really just take the flavor that much like it’s just I use the shoot. >> Who saved it for this? Well, let me. >> Get the egg and their yeah. You know what? Why not want to
Get the egg yolks and there mix it all together. That corn starch is going to then protect you as you can has looked good to me. Chopping up. Yes, after we’re done here that you want to tempt us now with this hot mixture of the milk and the and
The puree. And that’s going to start temp. Bring this together and mix it together. Let’s just I mean, haha. >> Where it’s much easier than Heather and somehow it magically turn. Valerie Haha at the end to top it off and a little bit of vanilla when it’s
Cool because you don’t want to heat up the Baha. >> One show that wasn’t the food. Yeah. >> Haha say coming on the new. >> I want to say, but you know what, though? It turned out. Great. By the way, at delicious away. Another reason to love
Our ballot can pie it is that you’re very welcome to today. Dot com slash food for the recipes. summer salad. Joining us now, one of our favorites, the founder of Cook Meals, Kevin Curry cheeseburgers. One of my favorite things I like to use Alex down. Pretty good
Together. How do we do it right? >> First off is the sauce because the secrets I was in the sauce. Yes, we’re going to take, you know, I can pickles and a spice them up with a fully finally, you can’t do this. Just go ahead and buy some relish. You can buy sweet
Relish combines the do relish. All right. So we’re going to add in some circles here. Meantime, subs a little bit finer. Yeah, okay. My son, I was there. There you go. Add that into the sauce. Now when a sauce we’re going to use olive oil mail. It’s a
Little bit lower in fat. I don’t know. I just never heard of that. We have the oil and the grocery store. It’s putting a nice. It’s really easy. All right. And then some Greek yogurt is going to boost the protein, but also at the ice in there.
>> Some smoked paprika and smoking as yes, onion coming. And we’ve got some vinegar here. Yeah. And then some all of what I’m having with this. Okay. And then just some water and you can adjust at some water into you, reach your desired consistent. He’s going to be dressing. This is good
For burgers and stuff, you know, but it’s also good for Salah’s cookout. Haha, is that the day special sauce tuna? You go? All right. Now it’s a little time because I have those pickles. And yes, you can try to you know what? Finer to. Yeah. Oh, that’s great. Perfect. Every Sunday. I know
She’s cooking cooking today. All right. Now we have got the protein. The team is super important. So this is some lean beef, but you can also use turkey, chicken, whatever. We’re going to see that up with some garlic. And I’m just on the Americans put it in that now. Really important whenever
You’re cooking up to me and I have some water. Okay. That’s that’s too wet. >> I don’t know. It’s I might you know what I was thinking like sprinkle over the war. Even leahi. That’s what the Baja that we’ve got. It stopped. Yeah, this is a
>> all good to me. The most important thing is that if you have a whole bunch of liquid here, you don’t want boiled meat. So the rain, your meat put it back on to the king, OK, then seared up some more at this in their sea. Salt pepper
And add to this is live television and make sure they know exactly because oh, yeah, lot. Yeah, he’s he’s always over there. You go to now for the sound of going to chop up some real name here. And I like to have my
Like pretty finally because I want every single bite to have something in it. Now we’ve got tomatoes. You can have them or, you know, quarter yet at 2 are selling here. Now in goes there before your protein. What the cheeseburger, without what we’ve got a little to easy
Go. Some onion action want to go and toss that to get a format. And I’m going to add in some of our secret sauce. Okay. You just tell me what to say. Stop now has to keep on going. That’s why he asked for. Yeah. Is this also a slew of
Thing? Yeah, he was on anything. It’s in the fridge but it’s not gonna last month because you’re going to eat it. Yeah, OK, you’re going to smear it. Now you can have this as a tough sell, but I love mine in a rap. You all because you
Know, this is all about grab and go for the summertime. I put a little bit more sauce here that want to go ahead. This looks great. Thank you. This is like restaurant Quality Sound Joint Press. Yahoo. Okay. Song. Put that in there. Add that to the rap. Now
We can’t have a cheeseburger without the sesame seed bun. We’re going to watch for kids like even a kids camp lunch. Absolutely. Yeah. I think this time, okay. We’re going to add in some sesame seeds. We’re going to add in some pickles as
Well and that some or all right. Monday night around 12 around. We show me that, OK, he says this is what I can smile. And I do this right here right now. What you do this or that put it to one side, OK?
I just think I never know just yet. And then there you go led you to that sound to you? Yeah, you know, and you should also think about toasting them, too. You know, so once this is empty, put that back into the sea. Let you know. And my son,
Chris below restaurant just put it in their own in total. The size of it. People are like, oh, I like yeah. >> Back with today, food loves football to get you ready for the big Sunday night battle here on NBC Pittsburgh Steelers
LA Chargers. Here to get to this. There was a game day and cookbook. Author Hidalgo. Jeff, thank you for being here on the Plaza. Senate Joint. Start with this. >> Beautiful ties. And yes, an outrageous Italian Santa actually most play for style. Lots of flavors we have here.
Some chip out of bread. Some fresh mozzarella. Yeah. Got to use the fresh stuff. We’re going to cut that into about a quarter inch pieces right now. Don’t skimp on the fresh ingredients. Using great ingredients is is that make sure that I think about it, the chewing us but the lightness of
It as well. But, you know, any rustic Italian bread really will do to get past down past down on both side. It’s a needed change for this and then we’re going to start pressing army is not I like to use pepper only pershee to do so on. But guess what? You have
Turkey and ham left over for Thanksgiving and swap. Get out OK to Iran that she’s now plays later here. We have some slight. Yeah. If you’re not honest stick. So we was at first kept her and she needs it should look like this. We process it smells so good with something
Heavy in the fridge overall the skillet, the scale. It goes on like the right thing. Yeah. Yeah. Look at this guy’s like, yeah, I like that next. You know, it’s not football without a case without a cheese. That’s right. That’s right.
We have here some to rezone. OK? Now we’re going to use a more hawkish cheese or, you know, any any type of creamy melty cheese will work for hacks. So we saute it like so over medium-high heat. So crash. Now the flavors really
Come out here. This is one of the most important stuff. Okay. Now is to get a good news today of the trees. First, I was the Berg family here. Hey, now, boy, now why I walk. And she knows she’s exactly the mixed cheeses as
Well to get that type of cheese probe along works well, okay. Goes into the oven until it’s nice. And Milton Mollen. Yeah, he gets that started with tortilla chips and some Pico de Gallo was also out so delicious. That maximum site. It’s so cold that kind of froze. Yes, what’s next?
Next? We have our cheeseburger tots and these are tiles. Cheeseburger. Tater tots her attention, right? We have some ground beef some minutes and who doesn’t like I’m using, right? Oh, my gosh. Thank you, Scott. That actually was when you think I can absolutely win. They’ll write to the hand.
Also interesting relish and this is just ground beef and onions right up my church. Not that you want to, but you could do better if you wanted to exact a check it. Okay. So we saute that together. Here we have our tater tots.
Your good. That’s for poke me to mix it more. Yeah. Tater tot a vessel for this burger. Me shares the secret guys. This is the secret to use something like this and you pressed the already baked tater the back of your thoughts now that stopping goes into okay
Potato. Yeah. All right. And then we top it off secret sauce now. Are you making this more as they make it a little bit more on top? Like so not matching all the flavor. Secret whittlesey sets in motion. That’s nice. Yeah. Your body as you know this SEC.
Sometimes it takes 2 guys. First, Alaska is over there. What if you have any of these left pop them out as odd yards for Thanksgiving. I love it when you think guys. So yeah. my case. I was frozen. All right. He’s a good call to end
That is our election, right? All right, Bill, thank you so much. If you want to warn you that some voting today dot com stocks. popular host of Tiny, Mighty Kitchen over on YouTube. Chef can them. >> She is here with a surprisingly easy dinner recipe
That the whole family will love. We’re standing over. We’re getting on with it. I was like, oh, it’s like 7 again. >> It but we’re helping things actually exactly know. It’s definitely have come for food. Much about the batter is definitely a comfort food, but it’s super easy to make fresh.
Want to start with your on him now. I’m going to go through hold it and slice it this way. And it really doesn’t matter what size. And it doesn’t have to be, you know, restaurant style size, but you can get decent slices about here and then you want to cut it down
This way. You see you already have for you. He says, yeah, right. I said that. That was and what else goes in Garland. So I like to aim of garlic girls. I want to put a few a giant poster of garlic and a great way to do that is to
That’s a pretty I like that. And these the whole clothes and then use the whole, just open it up. Got it like that. It makes a little bit easier. Okay to get that question. The top of that car that looked like that. All right. And give it another little
And then over here, you’re adding it to our 5. This is ground grief as my turkey, if you are, you can to ground Turkey was say to that second community. Haha, come for you to for the second time that he does at. Yeah, go ahead and add
In your bra which Turkey an architect. And I think the thing that’s right out of your tomato paste definite Semedo. He uses to hide vegetables for your kids a yes. Now if you want to do maybe a little bit of broccoli,
A little bit of Spanish, just like put it in the cheese that you get what you pay for that road. You’ve got some care. And what’s the broth? Is it like to be from a case of beef broth? I’m Brea Ca IX that in
And then this people here. Now while I’m doing this are actually would like for someone to great arc and finished. He’s here. He’s a great, great, really great idea. And easy hard time keeping horizontal just cheddar cheese during a set up for me. I like this because it’s quick and homemade
At the same exact thing that you can lose the bill that the preservatives and so you want to make sure that an okay how much she’s done it if you could give them or not. But I doubt you could get, you know, was not be cut. No, okay. What’s
Going to happen is we’ll see. Put all the liquid in here in the summer. Over time I was going to be done stove top. That’s going to stay on the stovetop. Can’t beat it. You know the clothes that and why not. And while you’re working on the cheese haha actually been no.
I think he did a great job and we are the change at the show. You down over that role. I think the amazing job. But at this point you’re off the hook. But you what I do when she here. Yeah. I spoke to more than 10 Q what what? What we have here.
That’s contrition and games. And if you want to be what you addition because it has an extra punch to the day shift, you know, keep co-payments are. Yeah, ah, he’s I mean to 20 You summarize the thank you. Haha. Yeah. Might just take it
Home. Dinner served. Thank you so much. You know, thank you. I think you think you should check out her full recipe. It’s today dot com slash >> Joining us this morning. Kevin Kerr chef offer men cookies here. Share a delicious dinner idea that won’t break
The budget, beef and broccoli. I mean, take out is always a crowd favorite. So this is a no sugar added beef and broccoli dis. So here is some lean flank steak. If you are part of the plant based crew, then she some mushrooms or some chickens.
What we’re going to do first is just sprinkle in a little bit of this cornstarch or and this is going help it to get really nice and crispy. But it’s also been helped the sauce to at he’s to the beach are all right in the mix that together for us
Are just all right. And so once you mix it up, you’re going to get your walk super like piping hot and then add in the booth. And this is the most of your, you know, I like to use a little bit of a cuddle oil taxable is great, too. So you
Get this nice and hot. And then once you will know, it’s ready to flip once it easily comes on coach. And yes, that is a pro tip. Now we’re going to move over here and we’re going to cut up some bell, pepper and some broccoli. So some of the
Top to bottom and then side and then just roll your knife on the inside just like that. And that cool and look to the right out so easily. And then this easily topped this into chunks, OK, and everything can be really nice and uniform.
And that’s going to do in your Sally. And yes, we’re going to add and some broccoli and then the bell pepper. Just imagine. That’s what we have right here to get me to step up the top of There we go chop off the broccoli and then add this to that. Now inside
Here we have a little bit of garlic and also some green onion. This is the garlic and green. And yeah, this is the aroma part. How long is that going to commission a cook for about 2 to 3 minutes now for the broth. We have chicken
Broth here. You can use be fraud if you want a little bit of a low sodium sewing those so now starts correct. This is why he’s, of course, start and to replace, you know, the sugar we are using. Ginger Ginger has got a really nice parade and spicy flavor. You won’t miss it,
Texas. Together. We’re going to add the beef back to here. Okay. And then the sus goes in as well. The sauce goes in. It’s going to get really nice and slushy here. Let’s get down to the area because you’re going to do. What are you going
To do with this is some sesame seeds looking toasty as you can also use black ones. If you if your fancy what’s the verdict, folks, it is and I get your point cheaper and healthier for this meal comes out to less than $5 per meal out World War
Serving. That’s great. Thank you. Thank you. Thank you, Jennifer. The no one else tonight. chef, author and certified nutritionist Mia Raked in is here to help us stick to our healthy New Year’s Resolutions. These are 2 easy, veggie packed in recipes. It’s from her new
Cookbook called Food Wise. We have. Good morning. Thanks for having me. Okay. I usually don’t get excited when their specials but this looks and smells delicious. Want to thank you. So first, we’re going to start with a super green spaghetti. Okay with you. Can you also have you ever used
A spiral? As I’ve seen him? I’ve never expected it. Just kind of give it a whirl the outright yet. Now you need the spire lies, right? Yeah. But you know, now a lot of grocery stores have premade to to cut down on time. But I like
To use the spiralize are. And then we’re also going to use this keeney to make a really creamy zucchini pesto, OK? I’ve already got a clove of garlic in here. I’m going to jump in this diced. Zucchini expire like the October little
Nubs from that as well. Hey, we’ve got all of oil. All lemon juice is this is a dairy free pesto and it’s not a chunky fare. So this is really creamy and is okay. Knee is adding some extra nutrients that kind that you Just Yeah.
Highness and Sundays over not going to win this because it’s loud, OK? And so over time over here, we’ve got our pasta going. So the thing I like about this recipe is not it has. this new nose and cough. >> I was just no.
Well, let’s just say you want to go all you do all they can. You know, you can also call Papa, OK? So what I like about this, this is that when I’m making a pasta dish, I talk about this a lot in the book. Yeah. It’s all about converting
The ratio because normally a pasta, it’s like 90% pasta and sauce on it. Only eating carbs for a year. We’ve got we’re using a chick pea paw. So which is high protein. It’s got lots of fiber and then cutting the portion and half OK. So that
Was up knee then cost more thinking. And this is also a high-protein pasta. But you could serve this with chick and said it looks incredible. Guys. Haha the process of Lake Hallie miss that. Now the house has yet to keep says great more proteins is better for your blood sugar levels. More
Fighting. I’m going to eat what ends. All right. Okay. Moving on to the next president yesterday. Looking great. We are making spicy broccoli popper. Yeah, I make these with my son all the time. I super easy. So I’m down here is we’ve mixed together. Just some water, some flour. I’m using a
Gluten-free, all-purpose flour, but OK, regular flour and some sunflower seeds. And then you just dipped the broccoli in there one by one. And then you’re going to put them onto a sheet pan. One side are all dipped. You bake this in the oven for 10 minutes. They cannot write. Yes, they have
Been for 10 minutes. This is like my take on like a broccoli temporada and then they’re going to come out like this and then we mix together the sauce. Okay. So this is some white miso paste. I have here some chili flakes. If you’re making
This with kids. My son, Ozzy loves this. All right. Jus he’s 3 tylee about the chili flakes by it’s a fun way to a broccoli. We’ve got some to Marty and Coconut Amina case, some line Jews. What Koch? You know, it’s like a slave free guide to find these items. One or II
With Marie is gluten-free. Pleasant. I was a gluten free soy sauce. So you can also use soy sauce here. But I prefer tomorrow. All the recipes in my book are gluten-free. OK? So then you’re just going to whisk this. And
>> I feel like we’re going have a 5 alarm fire, a whole meal, gluten-free. Everything right now, free meals. All right. Now, really. All right. Well, haha it. Did you try the broccoli say give you that? I can pour it on like you can
Almost any vegetable. You can tempura yes like this. It can be. Yeah. I mean to do it. You can. Even though some chicken in here, if you wanted to, could you different? You could or you can also use an air fryer. Haha that you
Got. Haha. Yes. In order for those, OK, cool. So, yeah, it was that. >> So with that, then we’re going to throw the broccoli that we bake. Yes, in here I go to a critic or just go right. And that depends. If you don’t want to burn your fingers,
Right? Haha. Yeah, you know, and then we just mix it up and then we throw it back on the sheet pan. We bake it for another 10 minutes and then we take the broiler on kids to get them nice and crispy like they are here.
>> And without air are you put the little bit quicker to miss that lack of glued to it? Why? Yeah, for flavor here, it’s really, really not what we’re going for a >> along with let’s face it. You barely have any energy left to cook. So it’s good to have a go-to dish.
>> With a pretty quickly got you cover. Joshua Mack, Mama Clay is a chef instructor teaches on Oak Street, his basil broccoli pasta. I just to go through that. Glad I got a great thank you what we’re making. >> So essentially what we’re making is a broccoli pasta.
It starts with 2 pounds of properly. Now more often than not, you’ll be able to get broccoli florets again, just the big bag spot. If you end up working with a March crown, cutting it down is actually super super simple. And I’m not even get a look at
No well out of the show that’s approach and showing off a little bit to pass. The reason why I cut it down to 6 like that because I’m getting this really, really fantastic morning flat surface area and that is going to make direct contact with my hand and therefore, what rowson up at
400 degrees Fahrenheit. It’s going to really nice brown. And that’s going to develop a really beautiful savory flavor. But you want to go ahead and get this part any of the staff. You don’t need those for this recipe. Okay. But for your broccoli florets down into combat, it’s process again.
You don’t have to be particularly careful about. But all you’re going to do is bring all that together and along with to see some actually got 2 teaspoons of great regular session. Any neutral oil, avocado oil will work for all. Going to follow that up with a little bit of
Salt. Yes, so I believe it’s 2 tablespoons and one teaspoon salt. And here I just got a little toss. And then we’re going to go ahead in a race back on our feet here. I’ve been making sheet lined with foil. Haha fit
Right on out beautiful. Here’s my little pro tip. You want to make sure that you’re putting everything cut side down. All that was certain areas that you wish that’s going to get really, really my 6 year. What you got that nice range from the other simple as that.
So 100 degrees here and I already have one that is working in there. So take a peek at that are a little bit. That’s a cute little like staff and I love that. What it is the right size it next time. Now while that frozen off
In the up and we can go ahead and take a look at our hot here, I actually have the worst part set up with 6 cups of water. Now 6 cups is not typically what would cook pasta in, right? But we’re cooking unless water here on purpose.
So that way we develop a lot of starch. Yeah, that’s going to help us offset. Really wash minutes left. So we’ll just sorry, totally tahu. If we’re going to go ahead and winch. Our Basil takes about 5 seconds. And this is the same
Water that we could pass again. Like I said, we’ve waited for 5 seconds and then we throw it into a life at this stuff is totally optional. But it really helps. The sauce may change its bright green color. Haha, once we get that and they’re all right. We’ll go ahead.
Fish that out when it up. >> Okay. So, yeah, you put it in the little food processor. Add that you add to it, boy. >> So yeah, we process are just going to throw my faithful read on and it’s a little bit of water makes its way and that’s
No problem. But you look at that with a quarter cup of all oil, right? Along with a quarter cup of grated Parmesan cheese. Yeah. 2 cloves of garlic. Roughly chopped. I think what ingredient here? We have some keepers. Haha. Yeah. Really.
>> So after you die and that up and just put that right over the pasta and some left. Haha, a little bit of lemon juice. And if you have time to go over to throwing all right, he got to Iraq. >> You’ve got to go get it right before your very eyes.
Show us to show us what you’ve got. Josh, Josh, thank you so much. That looks really wish we appreciate that for that recipe. Go to today. Dot com slash food. Thank you, Josh. Thank you, Josh. You’ve got it. Thank you. great color to 11. Missy Robbins is a James Beard.
Award-winning chef and owner of Lily and Missy restaurant. She’s out with her second book called Pasta The Spirit and craft of Italy’s greatest food. This is right here near Austin, Brooklyn Kitchen right now. Missy, by the way, you are a home run on the 8 o’clock hour. We’re still talking about that
Breakfast pass. Want it. We want you to come make it for us. But for assured that I will do that anytime I’m allowed to. Okay. So you’re making a broccoli pesto. This is one of your favorites. Tell us why. Yeah, this was this was a little later than the last
Segment where we did carbon are. I bragged about how rich and this one’s a little lighter. >> There’s a few reasons. I love this one. It’s it’s got broccoli. It’s healthy. It’s I developed this when when I was trying to eat healthier and wanted to include more
Vegetables and how do I do that? But still have a little pasta. So it starts with it. Starts with you can use broccoli news property. Robin, my in my recipe. I have both. You kind of just separate the Lorax, the leaves and then
Blanchett shock it, chop it. So that’s just a quick cook and you end up with this and then the leaves. And basil, you also blanche and you work your way and then we use packery now. I mean, there’s been a John O. So it’s still a null. Yeah. All the yummy stuff. Yeah,
It’s not. It’s not. It’s not like yeah. >> I will quit about that. Has to you. Was that a pastor you poured in? Is that with the basil was? >> That that was that was just a pure a pure, okay. And then
This is all of oil, which will kind of find it all together. And then then you see one of the reasons I love them. I think I think you can make them ahead of time. You can you can make them. You can cook them ahead of time and hold
Them overnight. This is a Rick cotton, your feet move that saw really for proof like you could not screw this up by, you know, the frozen ones. And >> during the show, never buy that for me. I’m sorry. I will buy the frozen ones anymore.
>> This is just so easy and I love it also because it’s great to make what kids really great to make it fair to easy. 01:00AM I roll this do out into ropes. You see and then I cut them into pieces. And then if you want a little extra fancy you go,
You want to make sure there’s enough Lauer so they don’t stick. This snow can get a little sticky. We have this little paddle, their traditional GOP board. And you just kind of roll it down like this. Also like really fun for kids, like great hand-eye coordination to.
>> And he takes those. You probably can’t go back. So I guess I can see that. >> Exactly. And they’re just to ease your that potato gnocchi. So I have been cooking in back. It’s really hard like with traditional pasta and pasta. It’s so delicate. It’s pretty
Hard just through these guys light. You want to cook until the float to the top. But if they float and they cook another one or 2 minutes, you’re OK, you’re going to end up with something very, very light. That’s the other thing with these. There’s a lot of cheese. I have my property
Pesto and stone here young and end its and it’s got a little pasta water to loosen it up. So much water to really important ingredient when you’re making pasta that started as a little salt and we just go great in the past year. COVID know when it’s ready.
Well, you’re going to marry them together. Okay. You’re going to just talk last last pass until those know he kind of absorbed into into the saw some the sauce absorbed into the New York. A look at it because it might be all over
The floor as more. I mean, you should try it at home. You know, when we teach them books, we tell them to take being so and and just what means we’re never. And then we just go right here. But I look at that final way. All my gosh, I just
Want to fork around them. And these these New York, you know, in the in the book we have times are recipes for different red sauce is the that’s like one of my favorite things in the world. The day is just red sauce, Yorkie.
>> That is that’s a 10 plus. Look at that. Yellow more parm. We thank you so much more so excited to get your joining us from your Brooklyn Kitchen. But you’ve got your the owner of Lily a and me see the restaurants in New York.
So thanks again. I hope to see you guys. Just 2 for this recipe. Go to today dot com slash food and for Missus book you can head to today dot com slash shop at a cost so much. and a great cause. They’re both on the menu and this dinner did not disappoint.
>> It’s another edition of calorie making today. She he the past. Yes. So this recipe actually comes from the serving your cookbook. A lot of chefs have put their recipes in here and we’re making Mark Meyer from Cook. Shoppe is probably and should have. It’s not like it in half.
>> And you to make this even smaller because could you eat this one byte here’s a need to get to see these little reference. You start breaking apart. >> OK? So you don’t like Rob Bradley, right? So we’ve got to cook it. Put these in boiling water.
Nice. So let’s add some olive oil. >> Still some cover. come as of this year before we slice the garlic, we’re going to put the pasta water. Haha, to get there? we really start when the robbers they see that we’re going to come this is going to set them.
We ought to use. We should see cheese. We need a whole cup of grated cheese. I think if you add to his old community and look at that intensity We’ll get to that level. >> And more on oil. Well, I-40 good job by.
>> Over dinner. Also the can feed everybody knew the kind of small enough you are going to enjoy and he is a bad word. Might is best. >> I catch myself all day long that the heat that many things, right. It just I don’t like things that are you can find
The recipe at today dot com slash food. And by the way, both the digital and hard copy versions of serving New York benefit a restaurant worker relief and the book has raised more than $200,000. So that’s going to. >> I am this morning on today through dinner recipes that cut the carbs.
>> And chef Richard Ingram knows about eating well to win. In fact, in those so much about the little book about it. Yeah. By the way, the chef for almost 2 decades has been the personal chef to NBA legend Dwyane Wade and his superstar wife, actress Gabrielle Union. One of our favorite celebrity
Couples is from Alice this morning. The chef is here this morning show recipe straight from their kitchen. I was out and do the commercial break. That is something you actually cook for. You says this is the go-to is a definitely a go-to dish. So a lot of folks in January they make this
Commitment to start eating clean, to eat healthy, the right. What are some things that folks who remember when they’re trying to do that, but we try to eat healthy. You one thing, each one of our members, that portion sizes also, you know, portion size, everything in moderation,
Drink a lot of water and is when you eat certain things, all your cards early in the day so that they can help you burn throughout the day and then slack off on the carbs late at night before we get into a John Camillo close because I want
The audience to see this is what you get for Christmas when you work for the wait championship. Nice that I has your eye. So this thing going with. >> So was and in Brooklyn, right? So what we have is of me so rossa seabass. So what we have here is brown, sugar and
Miso. Okay. We have a little bit of ponds and that we’re going to add on here. Ponzu is actually a fortified soy sauce that has a little bit of a citrus in it. Here we have ginger juice. Now, if you can’t find ginger juice, if you don’t
Want to make you all another great substitute is to go and get that that pickled ginger. And you could use that Jews who here we have Iran, which is a sweet rice wine and then we have some psaki here. Lucky little tentacle shot in a state
As I got right. So we put that and we stir it around. Just like so. Okay to make a marinade. How long are you going to live to see that man is now you can. You can marinate this from anywhere from 2 hours to overnight,
OK, the longer you let it marinate, then, of course, the more flavor that you’re going to get in. Okay. So now would take marinade, put it right over a sea bass just like so. And if you don’t like sea bass, if you want to swap it
Out, well, if you want to swap it out, you can do salmon with that. You can do caught with that. If you want to as well as to point out, why would you why would you do that now if you
Don’t have one of these dishes and what I’d like to do as well is to put my sea bass in the bag with the marinade and then you can kind of social out. All right, right. So we let it marinate. No hot on the girl when he signed. Now what you do
Is you take it sea bass Wichita’s right month. Okay. If you can get them working, OK and then you take and you go and put it right on your grills. Just like so. >> About make about 2 minutes on top of that, it was a way
That, you know, it’s done now, the way that you know, what he’s done is that these turns peak, which is a nice color >> You saw stuff like that. If you don’t want to ruin it, what you do is you could take up the mama to stick it right
In not goes all the way in. Vo van is done. Oklahoma Murray has does not do a lot worse and that says don’t let starts almost lost. Getting it done. So whose regular broccoli, the use of our colleagues are not a huge block, the robin,
The recipe, but you can use broccoli. Now. The difference is your broccoli raab is actually in the Turner family. Where is your broccoli? Me? Your broccoli is on the carrots. I-30 seconds left to right. So now what you would do is you would take your broccoli. You’ll put it in your
Water here. And what you’re doing is you’re you’re shocking it all up, take it out of the border water. Could it in here to stop the cooking process to carry over cook them Blanchett and then you mentioned it right. So then you come here,
Put it right inside your pay and you add a little bit of your God. It he has some ginger. Yeah, a little bit of the red pencil laden guy. What you think? >> Right at the plate. Some good play call saute it up a
Little bit said that’s the use and sell it is. And then he just played it up just like so in PA. >> And then you have a little bit of your marinade leftover one time you go. Jeff Ritchie, thank you >> We’re dishing up an easy and cheesy Neil. Check it out.
>> It’s another edition of cooking the calorie making today. I’m taking more quesadillas. Do love quesadillas. Tonight. The city is going to have some peppers onions. I had some leftover mushrooms. We’ve got carrots, zucchini. I have a drinking it with ground Turkey tonight. It’s
Literally the case of the is whatever you want to put. It is fun to get started. Get of that. Whether you like Casey. >> They actually and just a means of the disease. Yeah. >> We pretty good. That’s perfect. It was kind of sums it. He’ll try again with that.
What was your favorite food? We will make for a great thing to do that. I’m going to peel the carrots. Okay. Like mushrooms. They post them. I like this. Then you that’s a pretty sound. >> He’s got nice them with this. Guess what it is
>> I mean, do this any real quick, OK? and that growth. We look at that right now and then Well, yeah, >> And a little salt and pepper. We’re going to use this in 70 tonight. People I think because the turkey, yeah. >> For these recipes, more pitching today dot com slash food
I’m not really hiding veggies because obviously he was China all for it. But you know, he normally would Laika cheesecakes the but you throw in the veggies and he ate it. Yeah, he’s getting so big that like behind the scenes 10 and oh, my oh, my goodness is going. So he’s picking up
Skills now. Yeah, he’s got skills. I know he’s going to do something. Now. This time we’re making a dish. That’s when it hit my family for years. Enchiladas with a twist. Watch this. >> It’s another edition of cooking with Cal. What are you making today?
All right. So this is your and Jenny’s recipe. She showed me this recipe when she first started dating on Comey tact. This is really interesting. Rest could I love it? You’ve got leftover chicken. Some big things. Green chillies. We’re going to do some models
There. You can see it’s not the best kind of thing, howling ice. So it’s to Sidon and these 2 are assembly line. What’s in the cemetery line assembly line? It’s how we set up all our ingredients so that we can make ranch a lot of dust. We do it right here.
>> Yeah, it is not about Philip this thinking and may have led sprinkle the chicken. It cleans cheese when taken to help. Break it in half a little well, then we’re just going to us. We’re on top of that. You can we take a spoonful of yummy. Big news.
That’s a lot to spread it on. Where does it taste test? Rice cow can look this up tucked under here. I want to talk to you and we don’t have to fold the ends in a good that’s now right into here to this end here. Transferring to hear it.
What’s that like for more in here? Right? What we need to put on top of Enchilada. >> SA central out of stock and put a hole in here. Okay. And pour this over here. Now. Watch what happens. Okay. I think in this is pretty cook. So we just need to look at
Cycling crispy on the edges. Nice one, too. Now we like it. Yeah, right. It’s a different more dot com slash. >> All right. Tell me I know people at home are watching this like that is a weird what I said. What are you?
>> It makes sense to look at the cream. Cheese replaces like regular cheese. Very the cream in it. >> You put sour cream and some of the sweetness from the bean. This is all good aus pleasant. I was like, don’t this looks
Nasty. This is so good. No, I love it. And I know you’ll be on it. I would be honest. This is really I would want to make this like tonight. It was pretty easy to its height of the nose of these haha. The end of the evening is going to be
That history chicken I. >> I actually just to see and then everything for doing good doing anything 25 years ago. This is really good. Want to hear more about me to. chef and I whipped up chicken parm with one secret ingredient. today in time. Sickening Pandya me first. We’re going to put
The chicken, OK, I need you to do is take this into account and nice and flat what you are here. So let’s make our red. Here’s the secret for these. >> We look forward to the crackers in the food processor. I use a little bit of Parmesan cheese, but in the reading
As I put it in all right, these in that this Franklin, some garlic powder and a little bit of that high and seasoning has put a little k seasonings and just to the south. But we don’t us off because of the salty. What do you think you can taste it
Face again. Tell me all the flavors it takes. We have heard This helps the bread stick on last month. We’re going to for an hour to think of what’s coming over here. I pretty much we’re working really disease. >> This year we’re going to add Delhi. Mozzarella cheese. Not fresh
Mozzarella because it ends up being too watery. Now a pop is under the broiler. Nice haha. for the rest of the more than 2 com slash. >> So there’s a restaurant Mansfield, Massachusetts. It’s called Trattoria Della Nonna. It’s one of my favorites. And chef Kenny gave me the secret of the salt
Teens. And it’s it’s a game changer. >> That’s right. Well, you know, it’s funny because Martha Stewart and one of her books talk about using it for a crab cakes using meat. Love you. You, Brian. Look like the salt in in the the chicken parm for dating when you’re good.
>> What I did tell everybody that when Brian I first started dating, that’s all you ever. Order at a restaurant is chicken parm. I could be at like a nice, fancy Italian restaurant and he doing chicken parm. You’re married for 12 years. I was 12. Well,
It wasn’t. Well, he was pulled off the hook. >> It’s time for cooking the caldor making a family favorite chicken pecada. It brings back some great memories because I’ve making this for Calvin for a very long time. Another edition of cooking with calorie making today. She can
Be that when you’re 3 years old, OK, we used to record these videos for you and tell people what you’re eating. And this was one of my favorites from back then counts for dinner. What is that? them all off. >> And now we’re going to tell people how to make the recipe.
Okay. First things first season at the flowers, everything >> How then does he keep it out? >> We’re going to put that in a second. But before we do that, just on the juice. We just want the capers and this is. >> I was like at that. You are.
>> Now to put the chicken or a couple good gloves alone. actually comes off. >> Has a nice little tang. Nothing to do it all. >> And taste. in what he doesn’t even more today dot com slash. >> Hoses and dogs for a charity dinner. It’s a Tuesday. So
Thank you. I really wanted posted this 3 years ago, 2 or 3 years ago that I never get the recipe for its and now we finally got to make it because he’s really good at honestly. I really love the noodles. Think it like the
Flames. The sauce is the lemon. Everything will go away and think skating for recreating on now. >> Week night meal. So it’s so easy and so quickly call it green noodles. >> It’s another edition of cooking with cow with special guest Ali for making today Green. And the thing that’s so
Awesome, a prenatal. It literally takes. >> 10 minutes to make it a perfect week night meal. It’s a perfect meal when you guys are busy right with after-school things and we love to make this one house. So first, things first, you know, these are that’s yes, you know, kind of that
He is or why it was butterfly, not we’re going to host it and I’m going to show you how the taste is going to change of SCOTUS. These that one that won both. >> All right. Well, those are toast. And let’s get our garlic ready to smash car wreck.
We’re gonna could get ice my finger off. Very careful. Perfect. And in a saute that up. Just like that. Okay. That ad is that okay? Once our garlic is some pain. >> With a little bit of oil and the garlic right into the ball and okay.
So in the time it takes the noodles to cook, we’re going to be done with our sauce. Okay. So they’re going to watch the cut. Couple nice, big shocks. >> This is pick or, you know, it was easy to sit back or,
You know, I know. All right, Ali, want to put the chunks in the blender and you know the left. >> I knew after this one. Good job. >> And that’s just a little Salt. >> House now the program, women alone covers for it. OK, that’s good.
Many of the whole thing, but let’s put a whole bunch in to start. >> OK, let’s leave that up next all morning since from Italy next, how we make green needles so smooth and so young and green. Well, so green pretty right. You can afford can try it.
>> But these rescues more tension today, not com slash >> This is a terrific I might be one of my favorites of it’s great. It’s great because it was really something. I mean, my kids don’t like regular pesto. It’s strong. Yeah,
But this is just stuff. We had the house thrown in a blender to see Ali and involve to a to go a little grumpy that day. So we have we have to look at you family to us. It’s another edition of cooking with Calvary making today.
>> Let’s get Chad a it’s kind of like a meat pie. Normally it’s the perfect thing to have football Sunday. I don’t stretchable, but this is pretty disturbing. Are making a little bit just a little bit of a case like room. Your favorite known I don’t care. as closely as we can.
>> This Halloween a slow. >> We’re going to take. She says we’ve got to rely on and we’ve got instead of creating this kind of stuff you see on TV. This is a nice soft court. >> 3 counts for the sounds like a lot. But this is actually one
Of the best news that just makes all of this. You can freeze half of it to the next time. You make it better to do What do you think? >> And the rest of the ingredients All right to the edge. >> What comes out by love. These guys have been more.
Thank you dot com slash. >> He’s getting ready. He’s been expressing interest in Yahoo more. You know, I mean, Brown is the other day. He wanted to stir it. You know, starts tonight. I mean, there are a lot of people like me were like cows getting so big like a few months. And.
>> Wow, he’s like he’s legit now. But this isn’t one of those recipes re. You can hide the vegetables for the kids and it’s like pizza. They don’t feel so. Yeah. >> I love the morning I received and 3 of her podcast making space. Listen now
>> So since Calvin was a baby, I’ve always loved the idea of making homemade baby food. So in my search for recipes online, I came across this Instagram feed, baby foodie and it’s run by a fellow mom. Michelle Olivier and Michelle uses the same ingredients to make purees for your baby.
And she also makes healthy dishes for your toddlers using the same stuff so we can put them in fun bento boxes, which I’m also obsessed with right now as we think about back to school lunches. So for this week’s edition of cooking with Cal, I dipped into Michelle’s recipes and whipped
Up lunch for both Calvin Ali. >> It is time for another edition of committee with it’s another addition to make it’s another edition of cooking with. addition of cooking the cow. So all of my Instagram feeds, I see these adorable bento boxes. And if your kids are
Going back to school or there doing school from home again, I think filling up the bento boxes of fun way to get kids much. What I hope for Cal, I also tried to cure for Oliver. So this is going to be an awesome is that she did for
Calvin. And it’s going to be a nice Thomas with veggies for all or first things. First, we have to peel the sweet potatoes and peel the carrots. 1, 2%. You are like a bunny. So these are really hard right to make a nice and soft.
We show you this cool tool. We’re going to use. >> Parents in the sweet potato in a steamer basket and a pop films like 2 inches of water. The lid on what this cook for about 12 to 15 minutes until everything is
Nice and soft. We’re going to cut some shapes that, you know, and we’ll have some high few tips. They all that’s cool. Look at that. Russian with a little bit all day and properties in the oven until the nice and crispy. We’re nice and tender and lenders,
Carrots and sweet potatoes in the blender going at some chick peas and hearing all others first and then all at some seasonings to make Allen Stick. >> What I said, some of this site and this will be for all for now. Finished happens. We’ve got to death. We’ve got some stars.
She’s in Turkey. We deserve some raspberries stepped in We think we love that. What do you think? >> With these recipes and more into today dot com slash food. >> Casting agent. Can you just put this and don’t be like have
Kids? I can just give birth to all. You could start a whole shoe. Little are good. >> I love doing those bento boxes and that Michelle is sharing that more recipes with us on our Instagram, Calvin and Oliver Love. All of her recipes really so head today dot com
Slash food. And the bonus recipe is a beet hummus to throw in some beach to it, too, which makes it nice and pink. So if your kids don’t like certain colors, yeah, they’re dips. I think. And the bento boxes that has that mental
Boxes, they look so appetizing. They are right. It’s like a grown-up lunchables. Yeah. I just want to eat all the little surprise. Is that it’s good. I love it. All right. On this edition of cooking with Callum making popcorn, you know, it’s super simple. Easy snack. Giving
Green should make it any time and it’s perfect to enjoy the little ones. Take a look. It’s another edition of cooking with cow. We’re making today a >> So this is the easiest recipe in the world, OK? But there’s a secret or so. My grand pop in the lives in Nevada.
It’s not really my grandpa. But we called him grandpa. Then his secret was peanut the way off to the news. Just fun because we just told everybody the point, let’s go. Let’s make some popcorn or a. >> Well, we’re going to pour just enough to coat the bottom
Of the can. We do a lot. >> Now we have to wait. Can’t wait when you think it’s going to happen that I’m OK, okay. Let me move. Hopley crazy are not a room in the pot. Okay. Turn it up. Just 2. All right. Number of top.
Careful. It’s super haha Butter. Okay, dad. He likes to use time butter with salted. Because it makes the best better when it’s not. Let’s start with 30 seconds things out. They say this. The more saw what he thinks. That is reason. Salted butter. You don’t use as much salt.
You know, it’s likely to last, but then I think more so now I present to watch movies. All right. These recipes and more ahead today dot com slash it. >> I love it. We were just talking about what you can do with your kids, right? Men rotate. It only takes a few
Minutes. And then there’s the other way. Calvin laugh like just watching the live off the top. And that’s all it takes aim of the day. And then I got the tequila and the Jamison. Haha. >> Well, the kids have popping and everything. So yeah,
The killing of that you did. As can you not use Pino? I know you have peanut allergies. Yeah. Again. While we work with peanut oil just adds a nice. >> Take slave. Or you can do it. >> cooking with calorie making. Today is a new roast. The
Street say to that when teaching definitely we told you about these on the show before, but never actually need the recipe in there and we make it count it. It’s super easy for ingredients and it’s a perfect football snack to Christine E.
>> We just want to put these next month in because we’re going to toast him up and I don’t want them to be too late and too. All right. I need you to help me. We go out on the trail in business and how blue.
>> With just a list for a sprinkle of so want to put these in a 400 degree oven will take just a couple minutes to not walk away. They will burn quickly. I want to send. >> It’s all waiting for those toast for these. Haha. Yeah. And I
First 20 seasons, a nice little stretch and partners. 74 me one miles. Nice. Little toast to the Calvin play, right? Nobody will We’re going to send them all right. And now we have to do is assemble and take it is that the cheese recipe have a little rest and recover and okay.
Take a turn and wipe that off on to the test >> I take a lot of that. We just prior to know this is your dad. The front foot policy only were in school with these free, OK, I’m just going to hold your help to put the ball on the set up.
I’m news good. I would get such a good job. I mean there there’s the finishing touch of fall. I was super quick. The one right now. Well, yeah, we want right now at that time, 2 years. >> For this recipe, more head to today dot com slash food.
>> All right. It is time for cooking with count. Everyone has that food that just sort of takes you back to childhood and this recipe. Well, this is the one that does that for me. My little chef and I fished out an old family recipe.
>> It’s another edition of cooking with calorie making. Today is a sound tuna salad was a rescue. My grandmother always used to make in the summertime. So all we have to do first is boil up these noodles for many some hot water to that, right? Let’s go to the water.
>> Well, the water to put a lot of soft is that the ocean? All right. Let’s have a disease when you when you peel it. But don’t get too close to your hand, OK? Great. Remember hope that the angle. >> So I don’t. Yeah, it’s super super thin. K we’ll get a job.
>> What’s preventing us and I’m using. Do not think Ari’s know what they look like. >> Does it look really nice and really, really show and, you know, they call these shells. Thanks for coming in. >> So it’s the sell it. You know, these are called scallions.
>> City of times. You know, they don’t hurt your eyes. Well, the sun, we’re finally going shopping. What’s in here? We’re making tuna salad is basically we’re making tuna salad them are going to add new deals today. >> Okay. We think we need next
Noodles habits and man who’s so we’re going to have a lot of money just because what a new twist. I see the eagles and then come you taste that they didn’t have. >> Something about the news and this just makes it so so yummy.
We know put it in the refrigerator and let it cool down. We have in the first It’s cold. It’s been are frustrated. We like that. for these recipes and more head to today dot com slash. >> And that’s a big boy. That’s right. He has. And I
Know I I poured the hot noodles into cold and I know some might find that gross. But you know, I can he was an extra step to my mom would do this the extra step. She just rinse them, let them questions and then put looking back. That could work.
The work. You guys got all the taste award. It was such a shock. We didn’t even know that we were going to be it wasn’t that we were nominated were just awarded this award from the Taste Awards and it was for best new breakout foodie.
You go to Amy Schumer also was given what’s known as the company. Good knows about meetings there. Yeah. I’ve seen We just gave him a sharp knife. But he’s got that. She regards. Yeah, the finger got up and that’s brilliant. Yeah, really. stealing our secrets on my tried and true chocolate chip
Cookies. Take a look. >> It’s another edition cooking with out. And what are we making today? OK? So I know everyone has their own chocolate chip cookie recipe. This is one I’ve been trying to perfect for years. So instead of using just regular flour, I’m going to use
Half regular far have the flowers. All right. We already have the regular flour and here at the hour, a few clouds. It was the plan for our sso’s field is set for >> So we’re not going to flatten this time because I’d
Like to put up little bit extra flour that makes it a bigger fatter, 50 and soft. No, this is he’s going to get combines with us so they can. So that flower, we want to keep on the go. >> All right. Here’s secret number 2. Instead of all that
Are going to use half butter and have adjustable front, even though it’s equal parts. Sugar and brown sugar use a little extra brown sugar than regular sugar. I think you just do a little extra sugar. Cane You know, this is We are a number of things. And you know, not a lot of
Lives is rising. >> Which part of the chocolate chip cookie recipe? Don’t we have in here? Yeah. Yeah. What it is. I don’t know if this is quite a secret but we can call the secret number 4. I like to leave a big blob of Kentucky. Wow, right. Super number 5
That put these in the refrigerator for at least an hour. So they partner up nicely and then they go right from the refrigerator and the other. >> When last seen grazing on 375 degree oven for exactly 14 minutes, even if they don’t look done it, take them out.
>> I trained well, okay at where your particular but much of the chip cookies, these ones, although I made them Sunday. So they’re not as fresh and they’re better warm cookie. But it’s a fluffy on the inside crispy on the outside. And I would buy these tickets. You would. Yeah, that good.
I can just make you some more. >> It was really good deal and I’m glad you like and you’re so particular about your top. People realize that she does not share of chocolate chip cookie recipe. I know I’m happy to put it out there. If you’re a giver, I am so really good.
Like put it on Instagram. Yeah. But you know what you think of this? dessert. With a kid friendly twist. Take a look. >> It’s another edition of cooking how to make a good team to pay the fairness. It’s actually full of coffee. So we’re going make your version with some chocolate milk E.
>> So they did. All right. >> First things first, let’s make the filling to remember That’s not. That’s not your best. Our news special kind of cheese called Mars Cup on its like an Italian cream cheese. So that’s our feeling now we’re going to make the cake part.
Made some coffee early years. I’m Denise Coffee. All right. Go into a little bit of coffee liqueur Nazis from a brandy you’re going to use know and trust. I tell you when this stuff one couple sport take a couple passed. It think that Colin lady think there’s a 3rd time.
>> They look like. >> Hear me. Okay. They don’t want to get too wet. O Okay. Take it out with him. Like a good one. She could pull side. >> Spread and nice layer. We’ll come back. Family and all its to our next layer with just the right.
Would you like to assuming you had in Italy, you’re on the go. Could shop count them. It’s not an up Dustin this in the fridge and let it chill together and all the flavors kind of combine and the other does it. I feel like I need to.
This was a little really good stopping it. So good in the background. That was rusty screaming for more really chocolate milk version. I mean, yeah, you’re not a huge coffee fans. The truck without a look at the I don’t like to. So this >> I love mornings there full of possibility
And how you start your day sets the tone for the whole day. We feel like we’re right there with you. Because every day we start our morning so you can take on yours. >> And welcome back this morning. We’re rounding out restaurant week on today with fame, celebrity chef
Restauranteur television knows and all around great guy. Of course, he also happens to be the mayor of Flavortown a great guy. >> It is up early for us in Santa Rosa, California, alongside his son, the deputy mayor, favorite Hunter, fewer also they’re good to see you both. Thanks so much. Got
Before we start cooking, I think folks should know. Last year you raised, I believe about 21 million dollars for for employees. >> Of the restaurant industry, the restaurant employee Relief Fund last year. >> First of all, those 2 years. But secondly, do you think
We’re at a point where some restaurants are starting to back on their feet? >> Well, I want to thank you for recognizing that there were so many great people that were involved in raising that money. We’ve got almost 25 Million. The money kept trickling in
There at the end. But the National Restaurant Association was amazing and helping that happen. We got 43,000 grants, by the way out. But I’ll tell you, yeah, the restaurant business is we’re coming back. We’re coming back a little bit different. You know, people are learning a lot more about to go
A lot more about delivery. They’re learning to a, you know, the kind of learning how the restaurants are able to work, that the dining and is still really difficult part and dining out can happen all over the country, especially because of weather. But restaurants are coming back. We’re resilient.
I mean, this is what we do in this industry. >> Your new season and tournament of Champions helps local restaurants. Can you tell us about the impact of that? >> Okay. Sure. Tournament of champions in I was I’ve gotten so many different types of shows on the food network.
And this is really one of my favorites. I designed this about 3 or 4 years ago by Buddy Bryan Lando it, you know, we said we want to make a competition that can never be duplicated home. This randomized the she’s spinning right there. That gives a different protein, a different
Vegetable, a different piece of equipment, different style of food, a different time for each competition and the chefs are really put under the I mean, to put under the gun. I’ve never seen anything as hard. And I think Iron chef in all the competitions that happened before this additional right.
He really took him to the test. And the new season starts this Sunday on the 7th and wait to see the chef and wait to see what they do, what you might go into the for guys. Hear about the flip. It was one is hunter making over there. What is his
Turn out? Well, hundreds over here working on a something hunters making the famous donkey sauce and we use this by the gallon and forth. You know, I don’t know why we’re making much, but it’s got roasted garlic. It’s got a little bit. What your shire, much or little salt and pepper.
A little man is, of course, an issue really is that this is our signature burger that we do at Flavortown Kitchen. We do it all the guys getting restaurants and of course we love to make for you guys at 05:00AM. California time you’re at meta and mac and cheese to this guy.
So the so we’ve got some macaroni good start here. Going into the cheap. It’s not that we may. We got super super melted cheese. SMC case will take this mac and cheese into that. I’m sure we’ll go ahead and use bringing a couple pieces. Yeah, it’s more chances. Then mask, right? Mister
Netanyahu is is really accentuate. She cited we’ll throw the dome on top of that. A little water. You hit the button 100 us. Well, you can see STDs are special. By the way, guys. This is really said he was going to actually hit you with a bun.
No, he would. Trust me. Don’t don’t don’t start. He’ll get into this him get up early. He was just super thrilled about. All right. So we get a little bit of that hosting the violence. He’ll hit it with a little of the donkey sauce. Yes, the
Tournament of champions is happening and they were coming back. We’ve been shooting a lot of guys, grocery games. What we call guy’s grocery games delivery. We should hear this kitchen at our house and we also been doing a lot of of Triple D take out so we couldn’t go to our favorite
Triple the restaurant because everybody was closed. But the restaurant is still operating with their delivery. And if you go, he said, hey, why not send us some of those new dishes that you guys are doing and we’ll highlight. And so we started to highlight these. I think we shot probably 30
Show during the pandemic and that was awesome. Kept to that peak are working to get the restaurant’s going and hopefully get people are worried about the burgers are going to burn, you know, master this outlook for getting that. It’s real good. He do that on a grill. Right guy. As of press.
This is on Upland Chester, just basically like a flat cast iron skillet hunter’s got pickles, tomatoes and onions down right here. And like I said, this is the signature burger that we do it all the guys, the restaurant with a couple pieces of bacon to Q A on top of that
Higher oil hit a little bit of lettuce. So on top of that, let’s get some onion straws. Who’s a little touch of vinegar? >> Yeah, I would take a bite of that chamber and the national total. Yeah. I’m going to send you this burger. That’s what
You need to be. I know that I pay 100, but it’s something that I saw that at face. Looks so good guy. Honestly, almost 25 Million. You’ve done so much for your own industry. So I mean, Craig said, God bless you for that. Hunter. Go back to bed. I mean, don’t even.
>> It can take about a hunter. That’s why you take a you want me to send this Hawaii, Kai. All right. All right. Somebody just said that they were going to thousands of dollars there. The program 100 back on the court. Great in the breakfast of champions routine.
>> You go. This is all for you out. All right. Yeah. It’s good to watch. The techniques are living a year. Yeah, I that’s how are they are backing for the recipe there. You can check it out at 8 o’clock lashed food. Thank U Moyes will see a couple hours. Thanks, guys.
>> This morning on today, food dinner and a dash we’re talking week night. Meals ready to eat and less than 30 minutes. I’m going to last November. Now a few words for you. >> Hamburger. >> Help. Yeah, help. But like 25 you it’s ridiculously easy
To do. Is that one of those comfort foods that just stick to your gut? It’s a guys are already enjoying it. The easy it is literally just get the ground beef ground up and and nice and ground add in the spices. We got a little bit
Salt. We got a little bit of pep rica and a mustard and garlic or onion powder. And you just walked up to 5 to sleep or turkey or you could absolutely do that. And when I get to the the macaroni, some just hosting of the spices here right now
And getting some flavor on there and then this is all one pot. I don’t like the dirty a lot of dishes. Yeah. When I’m cooking in the kitchen on a week night, some of the throw all the macaroni into the same pot when it’s not cooked to a
New plan. You do not cook to hook up and end all of the starch. The macaroni is going to thicken up. We’ve got some water in there. Yeah, to get some milk in their milk, milk, milk, whole milk, of course. Come on.
I mean, there’s all the cheese and port. So that all gets heated up. And then it turns into this young and just lovely like there’s a bunch of cheddar cheese, America, sharp cheddar and bacon. American cheese. Get that gets all mixed up and
You can see how thick it gets just from the heat and just I’m picking up from the starch. So used to kind of cheese ice to cause a cheese. You can use the white cheddar. You can use that. I like to get a little color and they’re so that’s the
Cheddar. I love you. And the American adds just a tank. Yeah, a comforting, right. I mean, American cheese and burger me go together had to be together. What do you top it with some of the top it off with a little bit of onion and
Just get that right over it. Make it look all pretty now. You can also use gluten-free pasta I made it was looking for doesn’t get. I’m not as much starch, just a little cornstarch. And they’re just a bit late is starting to show
Minutes, you can probably that Lee. 21 just need to wait for the loss of talk. Yeah, that and that’s all it has. Kids would love it. Yeah, still. And it’s also tasting easier than the box. All right. Now you want Desert. This is Wolf is absolute
Favorite dessert. I have 3 this time of year. It’s pumpkin putting and you got to make your own putting and you’re going to realize how easy this. We’ve got a little bit cream in here. We’ve got some pumpkin puree. Always get pumpkin puree, not done talking pi mixture. You want to add all
Your own space that you want to add the ginger and nutmeg and cinnamon and all the things all spice that going here. But at least those are just up. So those were going to layer the putting with ginger snaps. Get ahead so that we have what
Ingredients here. We need to separate the eggs. >> Well, I’m gonna get that yoke out. She was a brave. The edge from the from the shower. Right? Haha. So you know what? Mistakes happen? Because all but I did it. So you call wait for the courts to change your look. Offer
Comes out the I’m a little bit of salt. Don’t ever be afraid of putting salt in your seats. It’s going to really just take the flavor that much like it’s just I use the shoot. >> Who saved it for this? Well, let me.
>> Get the egg and their yeah. You know what? Why not want to get the egg yolks and there mix it all together. That corn starch is going to then protect you as you can has looked good to me. Chopping up. Yes, after we’re done here that you want
The puree. And that’s going to start temp. Bring this together and mix it together. Let’s just I mean, haha. >> Where it’s much easier than Heather and somehow it magically turn. Valerie Haha at the end to top it off and a little bit of vanilla when it’s
Cool because you don’t want to heat up the Baha. >> One show that wasn’t the food. Yeah. >> Haha say coming on the new. >> I want to say, but you know what, though? It turned out. Great. By the way, at delicious away. Another reason to love
Our ballot can pie it is that you’re very welcome to today. Dot com slash food for the recipes. summer salad. Joining us now, one of our favorites, the founder of Cook Meals, Kevin Curry cheeseburgers. One of my favorite things I like to use Alex down. Pretty good
Together. How do we do it right? >> First off is the sauce because the secrets I was in the sauce. Yes, we’re going to take, you know, I can pickles and a spice them up with a fully finally, you can’t do this. Just go ahead and buy some relish. You can buy sweet
Relish combines the do relish. All right. So we’re going to add in some circles here. Meantime, subs a little bit finer. Yeah, okay. My son, I was there. There you go. Add that into the sauce. Now when a sauce we’re going to use olive oil mail. It’s a
Little bit lower in fat. I don’t know. I just never heard of that. We have the oil and the grocery store. It’s putting a nice. It’s really easy. All right. And then some Greek yogurt is going to boost the protein, but also at the ice in there.
>> Some smoked paprika and smoking as yes, onion coming. And we’ve got some vinegar here. Yeah. And then some all of what I’m having with this. Okay. And then just some water and you can adjust at some water into you, reach your desired consistent. He’s going to be dressing. This is good
For burgers and stuff, you know, but it’s also good for Salah’s cookout. Haha, is that the day special sauce tuna? You go? All right. Now it’s a little time because I have those pickles. And yes, you can try to you know what? Finer to. Yeah. Oh, that’s great. Perfect. Every Sunday. I know
She’s cooking cooking today. All right. Now we have got the protein. The team is super important. So this is some lean beef, but you can also use turkey, chicken, whatever. We’re going to see that up with some garlic. And I’m just on the Americans put it in that now. Really important whenever
You’re cooking up to me and I have some water. Okay. That’s that’s too wet. >> I don’t know. It’s I might you know what I was thinking like sprinkle over the war. Even leahi. That’s what the Baja that we’ve got. It stopped. Yeah, this is a
>> all good to me. The most important thing is that if you have a whole bunch of liquid here, you don’t want boiled meat. So the rain, your meat put it back on to the king, OK, then seared up some more at this in their sea. Salt pepper
And add to this is live television and make sure they know exactly because oh, yeah, lot. Yeah, he’s he’s always over there. You go to now for the sound of going to chop up some real name here. And I like to have my
Like pretty finally because I want every single bite to have something in it. Now we’ve got tomatoes. You can have them or, you know, quarter yet at 2 are selling here. Now in goes there before your protein. What the cheeseburger, without what we’ve got a little to easy
Go. Some onion action want to go and toss that to get a format. And I’m going to add in some of our secret sauce. Okay. You just tell me what to say. Stop now has to keep on going. That’s why he asked for. Yeah. Is this also a slew of
Thing? Yeah, he was on anything. It’s in the fridge but it’s not gonna last month because you’re going to eat it. Yeah, OK, you’re going to smear it. Now you can have this as a tough sell, but I love mine in a rap. You all because you
Know, this is all about grab and go for the summertime. I put a little bit more sauce here that want to go ahead. This looks great. Thank you. This is like restaurant Quality Sound Joint Press. Yahoo. Okay. Song. Put that in there. Add that to the rap. Now
We can’t have a cheeseburger without the sesame seed bun. We’re going to watch for kids like even a kids camp lunch. Absolutely. Yeah. I think this time, okay. We’re going to add in some sesame seeds. We’re going to add in some pickles as
Well and that some or all right. Monday night around 12 around. We show me that, OK, he says this is what I can smile. And I do this right here right now. What you do this or that put it to one side, OK?
I just think I never know just yet. And then there you go led you to that sound to you? Yeah, you know, and you should also think about toasting them, too. You know, so once this is empty, put that back into the sea. Let you know. And my son,
Chris below restaurant just put it in their own in total. The size of it. People are like, oh, I like yeah. >> Back with today, food loves football to get you ready for the big Sunday night battle here on NBC Pittsburgh Steelers
LA Chargers. Here to get to this. There was a game day and cookbook. Author Hidalgo. Jeff, thank you for being here on the Plaza. Senate Joint. Start with this. >> Beautiful ties. And yes, an outrageous Italian Santa actually most play for style. Lots of flavors we have here.
Some chip out of bread. Some fresh mozzarella. Yeah. Got to use the fresh stuff. We’re going to cut that into about a quarter inch pieces right now. Don’t skimp on the fresh ingredients. Using great ingredients is is that make sure that I think about it, the chewing us but the lightness of
It as well. But, you know, any rustic Italian bread really will do to get past down past down on both side. It’s a needed change for this and then we’re going to start pressing army is not I like to use pepper only pershee to do so on. But guess what? You have
Turkey and ham left over for Thanksgiving and swap. Get out OK to Iran that she’s now plays later here. We have some slight. Yeah. If you’re not honest stick. So we was at first kept her and she needs it should look like this. We process it smells so good with something
Heavy in the fridge overall the skillet, the scale. It goes on like the right thing. Yeah. Yeah. Look at this guy’s like, yeah, I like that next. You know, it’s not football without a case without a cheese. That’s right. That’s right.
We have here some to rezone. OK? Now we’re going to use a more hawkish cheese or, you know, any any type of creamy melty cheese will work for hacks. So we saute it like so over medium-high heat. So crash. Now the flavors really
Come out here. This is one of the most important stuff. Okay. Now is to get a good news today of the trees. First, I was the Berg family here. Hey, now, boy, now why I walk. And she knows she’s exactly the mixed cheeses as
Well to get that type of cheese probe along works well, okay. Goes into the oven until it’s nice. And Milton Mollen. Yeah, he gets that started with tortilla chips and some Pico de Gallo was also out so delicious. That maximum site. It’s so cold that kind of froze. Yes, what’s next?
Next? We have our cheeseburger tots and these are tiles. Cheeseburger. Tater tots her attention, right? We have some ground beef some minutes and who doesn’t like I’m using, right? Oh, my gosh. Thank you, Scott. That actually was when you think I can absolutely win. They’ll write to the hand.
Also interesting relish and this is just ground beef and onions right up my church. Not that you want to, but you could do better if you wanted to exact a check it. Okay. So we saute that together. Here we have our tater tots.
Your good. That’s for poke me to mix it more. Yeah. Tater tot a vessel for this burger. Me shares the secret guys. This is the secret to use something like this and you pressed the already baked tater the back of your thoughts now that stopping goes into okay
Potato. Yeah. All right. And then we top it off secret sauce now. Are you making this more as they make it a little bit more on top? Like so not matching all the flavor. Secret whittlesey sets in motion. That’s nice. Yeah. Your body as you know this SEC.
Sometimes it takes 2 guys. First, Alaska is over there. What if you have any of these left pop them out as odd yards for Thanksgiving. I love it when you think guys. So yeah. my case. I was frozen. All right. He’s a good call to end
That is our election, right? All right, Bill, thank you so much. If you want to warn you that some voting today dot com stocks. popular host of Tiny, Mighty Kitchen over on YouTube. Chef can them. >> She is here with a surprisingly easy dinner recipe
That the whole family will love. We’re standing over. We’re getting on with it. I was like, oh, it’s like 7 again. >> It but we’re helping things actually exactly know. It’s definitely have come for food. Much about the batter is definitely a comfort food, but it’s super easy to make fresh.
Want to start with your on him now. I’m going to go through hold it and slice it this way. And it really doesn’t matter what size. And it doesn’t have to be, you know, restaurant style size, but you can get decent slices about here and then you want to cut it down
This way. You see you already have for you. He says, yeah, right. I said that. That was and what else goes in Garland. So I like to aim of garlic girls. I want to put a few a giant poster of garlic and a great way to do that is to
That’s a pretty I like that. And these the whole clothes and then use the whole, just open it up. Got it like that. It makes a little bit easier. Okay to get that question. The top of that car that looked like that. All right. And give it another little
And then over here, you’re adding it to our 5. This is ground grief as my turkey, if you are, you can to ground Turkey was say to that second community. Haha, come for you to for the second time that he does at. Yeah, go ahead and add
In your bra which Turkey an architect. And I think the thing that’s right out of your tomato paste definite Semedo. He uses to hide vegetables for your kids a yes. Now if you want to do maybe a little bit of broccoli,
A little bit of Spanish, just like put it in the cheese that you get what you pay for that road. You’ve got some care. And what’s the broth? Is it like to be from a case of beef broth? I’m Brea Ca IX that in
And then this people here. Now while I’m doing this are actually would like for someone to great arc and finished. He’s here. He’s a great, great, really great idea. And easy hard time keeping horizontal just cheddar cheese during a set up for me. I like this because it’s quick and homemade
At the same exact thing that you can lose the bill that the preservatives and so you want to make sure that an okay how much she’s done it if you could give them or not. But I doubt you could get, you know, was not be cut. No, okay. What’s
Going to happen is we’ll see. Put all the liquid in here in the summer. Over time I was going to be done stove top. That’s going to stay on the stovetop. Can’t beat it. You know the clothes that and why not. And while you’re working on the cheese haha actually been no.
I think he did a great job and we are the change at the show. You down over that role. I think the amazing job. But at this point you’re off the hook. But you what I do when she here. Yeah. I spoke to more than 10 Q what what? What we have here.
That’s contrition and games. And if you want to be what you addition because it has an extra punch to the day shift, you know, keep co-payments are. Yeah, ah, he’s I mean to 20 You summarize the thank you. Haha. Yeah. Might just take it
Home. Dinner served. Thank you so much. You know, thank you. I think you think you should check out her full recipe. It’s today dot com slash >> Joining us this morning. Kevin Kerr chef offer men cookies here. Share a delicious dinner idea that won’t break
The budget, beef and broccoli. I mean, take out is always a crowd favorite. So this is a no sugar added beef and broccoli dis. So here is some lean flank steak. If you are part of the plant based crew, then she some mushrooms or some chickens.
What we’re going to do first is just sprinkle in a little bit of this cornstarch or and this is going help it to get really nice and crispy. But it’s also been helped the sauce to at he’s to the beach are all right in the mix that together for us
Are just all right. And so once you mix it up, you’re going to get your walk super like piping hot and then add in the booth. And this is the most of your, you know, I like to use a little bit of a cuddle oil taxable is great, too. So you
Get this nice and hot. And then once you will know, it’s ready to flip once it easily comes on coach. And yes, that is a pro tip. Now we’re going to move over here and we’re going to cut up some bell, pepper and some broccoli. So some of the
Top to bottom and then side and then just roll your knife on the inside just like that. And that cool and look to the right out so easily. And then this easily topped this into chunks, OK, and everything can be really nice and uniform.
And that’s going to do in your Sally. And yes, we’re going to add and some broccoli and then the bell pepper. Just imagine. That’s what we have right here to get me to step up the top of There we go chop off the broccoli and then add this to that. Now inside
Here we have a little bit of garlic and also some green onion. This is the garlic and green. And yeah, this is the aroma part. How long is that going to commission a cook for about 2 to 3 minutes now for the broth. We have chicken
Broth here. You can use be fraud if you want a little bit of a low sodium sewing those so now starts correct. This is why he’s, of course, start and to replace, you know, the sugar we are using. Ginger Ginger has got a really nice parade and spicy flavor. You won’t miss it,
Texas. Together. We’re going to add the beef back to here. Okay. And then the sus goes in as well. The sauce goes in. It’s going to get really nice and slushy here. Let’s get down to the area because you’re going to do. What are you going
To do with this is some sesame seeds looking toasty as you can also use black ones. If you if your fancy what’s the verdict, folks, it is and I get your point cheaper and healthier for this meal comes out to less than $5 per meal out World War
Serving. That’s great. Thank you. Thank you. Thank you, Jennifer. The no one else tonight. chef, author and certified nutritionist Mia Raked in is here to help us stick to our healthy New Year’s Resolutions. These are 2 easy, veggie packed in recipes. It’s from her new
Cookbook called Food Wise. We have. Good morning. Thanks for having me. Okay. I usually don’t get excited when their specials but this looks and smells delicious. Want to thank you. So first, we’re going to start with a super green spaghetti. Okay with you. Can you also have you ever used
A spiral? As I’ve seen him? I’ve never expected it. Just kind of give it a whirl the outright yet. Now you need the spire lies, right? Yeah. But you know, now a lot of grocery stores have premade to to cut down on time. But I like
To use the spiralize are. And then we’re also going to use this keeney to make a really creamy zucchini pesto, OK? I’ve already got a clove of garlic in here. I’m going to jump in this diced. Zucchini expire like the October little
Nubs from that as well. Hey, we’ve got all of oil. All lemon juice is this is a dairy free pesto and it’s not a chunky fare. So this is really creamy and is okay. Knee is adding some extra nutrients that kind that you Just Yeah.
Highness and Sundays over not going to win this because it’s loud, OK? And so over time over here, we’ve got our pasta going. So the thing I like about this recipe is not it has. this new nose and cough. >> I was just no.
Well, let’s just say you want to go all you do all they can. You know, you can also call Papa, OK? So what I like about this, this is that when I’m making a pasta dish, I talk about this a lot in the book. Yeah. It’s all about converting
The ratio because normally a pasta, it’s like 90% pasta and sauce on it. Only eating carbs for a year. We’ve got we’re using a chick pea paw. So which is high protein. It’s got lots of fiber and then cutting the portion and half OK. So that
Was up knee then cost more thinking. And this is also a high-protein pasta. But you could serve this with chick and said it looks incredible. Guys. Haha the process of Lake Hallie miss that. Now the house has yet to keep says great more proteins is better for your blood sugar levels. More
Fighting. I’m going to eat what ends. All right. Okay. Moving on to the next president yesterday. Looking great. We are making spicy broccoli popper. Yeah, I make these with my son all the time. I super easy. So I’m down here is we’ve mixed together. Just some water, some flour. I’m using a
Gluten-free, all-purpose flour, but OK, regular flour and some sunflower seeds. And then you just dipped the broccoli in there one by one. And then you’re going to put them onto a sheet pan. One side are all dipped. You bake this in the oven for 10 minutes. They cannot write. Yes, they have
Been for 10 minutes. This is like my take on like a broccoli temporada and then they’re going to come out like this and then we mix together the sauce. Okay. So this is some white miso paste. I have here some chili flakes. If you’re making
This with kids. My son, Ozzy loves this. All right. Jus he’s 3 tylee about the chili flakes by it’s a fun way to a broccoli. We’ve got some to Marty and Coconut Amina case, some line Jews. What Koch? You know, it’s like a slave free guide to find these items. One or II
With Marie is gluten-free. Pleasant. I was a gluten free soy sauce. So you can also use soy sauce here. But I prefer tomorrow. All the recipes in my book are gluten-free. OK? So then you’re just going to whisk this. And
>> I feel like we’re going have a 5 alarm fire, a whole meal, gluten-free. Everything right now, free meals. All right. Now, really. All right. Well, haha it. Did you try the broccoli say give you that? I can pour it on like you can
Almost any vegetable. You can tempura yes like this. It can be. Yeah. I mean to do it. You can. Even though some chicken in here, if you wanted to, could you different? You could or you can also use an air fryer. Haha that you
Got. Haha. Yes. In order for those, OK, cool. So, yeah, it was that. >> So with that, then we’re going to throw the broccoli that we bake. Yes, in here I go to a critic or just go right. And that depends. If you don’t want to burn your fingers,
Right? Haha. Yeah, you know, and then we just mix it up and then we throw it back on the sheet pan. We bake it for another 10 minutes and then we take the broiler on kids to get them nice and crispy like they are here.
>> And without air are you put the little bit quicker to miss that lack of glued to it? Why? Yeah, for flavor here, it’s really, really not what we’re going for a >> along with let’s face it. You barely have any energy left to cook. So it’s good to have a go-to dish.
>> With a pretty quickly got you cover. Joshua Mack, Mama Clay is a chef instructor teaches on Oak Street, his basil broccoli pasta. I just to go through that. Glad I got a great thank you what we’re making. >> So essentially what we’re making is a broccoli pasta.
It starts with 2 pounds of properly. Now more often than not, you’ll be able to get broccoli florets again, just the big bag spot. If you end up working with a March crown, cutting it down is actually super super simple. And I’m not even get a look at
No well out of the show that’s approach and showing off a little bit to pass. The reason why I cut it down to 6 like that because I’m getting this really, really fantastic morning flat surface area and that is going to make direct contact with my hand and therefore, what rowson up at
400 degrees Fahrenheit. It’s going to really nice brown. And that’s going to develop a really beautiful savory flavor. But you want to go ahead and get this part any of the staff. You don’t need those for this recipe. Okay. But for your broccoli florets down into combat, it’s process again.
You don’t have to be particularly careful about. But all you’re going to do is bring all that together and along with to see some actually got 2 teaspoons of great regular session. Any neutral oil, avocado oil will work for all. Going to follow that up with a little bit of
Salt. Yes, so I believe it’s 2 tablespoons and one teaspoon salt. And here I just got a little toss. And then we’re going to go ahead in a race back on our feet here. I’ve been making sheet lined with foil. Haha fit
Right on out beautiful. Here’s my little pro tip. You want to make sure that you’re putting everything cut side down. All that was certain areas that you wish that’s going to get really, really my 6 year. What you got that nice range from the other simple as that.
So 100 degrees here and I already have one that is working in there. So take a peek at that are a little bit. That’s a cute little like staff and I love that. What it is the right size it next time. Now while that frozen off
In the up and we can go ahead and take a look at our hot here, I actually have the worst part set up with 6 cups of water. Now 6 cups is not typically what would cook pasta in, right? But we’re cooking unless water here on purpose.
So that way we develop a lot of starch. Yeah, that’s going to help us offset. Really wash minutes left. So we’ll just sorry, totally tahu. If we’re going to go ahead and winch. Our Basil takes about 5 seconds. And this is the same
Water that we could pass again. Like I said, we’ve waited for 5 seconds and then we throw it into a life at this stuff is totally optional. But it really helps. The sauce may change its bright green color. Haha, once we get that and they’re all right. We’ll go ahead.
Fish that out when it up. >> Okay. So, yeah, you put it in the little food processor. Add that you add to it, boy. >> So yeah, we process are just going to throw my faithful read on and it’s a little bit of water makes its way and that’s
No problem. But you look at that with a quarter cup of all oil, right? Along with a quarter cup of grated Parmesan cheese. Yeah. 2 cloves of garlic. Roughly chopped. I think what ingredient here? We have some keepers. Haha. Yeah. Really.
>> So after you die and that up and just put that right over the pasta and some left. Haha, a little bit of lemon juice. And if you have time to go over to throwing all right, he got to Iraq. >> You’ve got to go get it right before your very eyes.
Show us to show us what you’ve got. Josh, Josh, thank you so much. That looks really wish we appreciate that for that recipe. Go to today. Dot com slash food. Thank you, Josh. Thank you, Josh. You’ve got it. Thank you. great color to 11. Missy Robbins is a James Beard.
Award-winning chef and owner of Lily and Missy restaurant. She’s out with her second book called Pasta The Spirit and craft of Italy’s greatest food. This is right here near Austin, Brooklyn Kitchen right now. Missy, by the way, you are a home run on the 8 o’clock hour. We’re still talking about that
Breakfast pass. Want it. We want you to come make it for us. But for assured that I will do that anytime I’m allowed to. Okay. So you’re making a broccoli pesto. This is one of your favorites. Tell us why. Yeah, this was this was a little later than the last
Segment where we did carbon are. I bragged about how rich and this one’s a little lighter. >> There’s a few reasons. I love this one. It’s it’s got broccoli. It’s healthy. It’s I developed this when when I was trying to eat healthier and wanted to include more
Vegetables and how do I do that? But still have a little pasta. So it starts with it. Starts with you can use broccoli news property. Robin, my in my recipe. I have both. You kind of just separate the Lorax, the leaves and then
Blanchett shock it, chop it. So that’s just a quick cook and you end up with this and then the leaves. And basil, you also blanche and you work your way and then we use packery now. I mean, there’s been a John O. So it’s still a null. Yeah. All the yummy stuff. Yeah,
It’s not. It’s not. It’s not like yeah. >> I will quit about that. Has to you. Was that a pastor you poured in? Is that with the basil was? >> That that was that was just a pure a pure, okay. And then
This is all of oil, which will kind of find it all together. And then then you see one of the reasons I love them. I think I think you can make them ahead of time. You can you can make them. You can cook them ahead of time and hold
Them overnight. This is a Rick cotton, your feet move that saw really for proof like you could not screw this up by, you know, the frozen ones. And >> during the show, never buy that for me. I’m sorry. I will buy the frozen ones anymore.
>> This is just so easy and I love it also because it’s great to make what kids really great to make it fair to easy. 01:00AM I roll this do out into ropes. You see and then I cut them into pieces. And then if you want a little extra fancy you go,
You want to make sure there’s enough Lauer so they don’t stick. This snow can get a little sticky. We have this little paddle, their traditional GOP board. And you just kind of roll it down like this. Also like really fun for kids, like great hand-eye coordination to.
>> And he takes those. You probably can’t go back. So I guess I can see that. >> Exactly. And they’re just to ease your that potato gnocchi. So I have been cooking in back. It’s really hard like with traditional pasta and pasta. It’s so delicate. It’s pretty
Hard just through these guys light. You want to cook until the float to the top. But if they float and they cook another one or 2 minutes, you’re OK, you’re going to end up with something very, very light. That’s the other thing with these. There’s a lot of cheese. I have my property
Pesto and stone here young and end its and it’s got a little pasta water to loosen it up. So much water to really important ingredient when you’re making pasta that started as a little salt and we just go great in the past year. COVID know when it’s ready.
Well, you’re going to marry them together. Okay. You’re going to just talk last last pass until those know he kind of absorbed into into the saw some the sauce absorbed into the New York. A look at it because it might be all over
The floor as more. I mean, you should try it at home. You know, when we teach them books, we tell them to take being so and and just what means we’re never. And then we just go right here. But I look at that final way. All my gosh, I just
Want to fork around them. And these these New York, you know, in the in the book we have times are recipes for different red sauce is the that’s like one of my favorite things in the world. The day is just red sauce, Yorkie.
>> That is that’s a 10 plus. Look at that. Yellow more parm. We thank you so much more so excited to get your joining us from your Brooklyn Kitchen. But you’ve got your the owner of Lily a and me see the restaurants in New York.
So thanks again. I hope to see you guys. Just 2 for this recipe. Go to today dot com slash food and for Missus book you can head to today dot com slash shop at a cost so much. and a great cause. They’re both on the menu and this dinner did not disappoint.
>> It’s another edition of calorie making today. She he the past. Yes. So this recipe actually comes from the serving your cookbook. A lot of chefs have put their recipes in here and we’re making Mark Meyer from Cook. Shoppe is probably and should have. It’s not like it in half.
>> And you to make this even smaller because could you eat this one byte here’s a need to get to see these little reference. You >> OK? So you don’t like Rob Bradley, right? So we’ve got to cook it. Put these in boiling water. Nice. So let’s add some olive oil.
>> Still some cover. come as of this year before we slice the garlic, we’re going to put the pasta water. Haha, to get there? going to come this is going to set them. We ought to use. We should see cheese. We need a whole cup of
Grated cheese. I think if you add to his old community and look at that intensity We’ll get to that level. >> And more on oil. Well, I-40 good job by. >> Over dinner. Also the can feed everybody knew the kind of
Small enough you are going to enjoy and he is a bad word. Might is best. >> I catch myself all day long that the heat that many things, right. It just I don’t like things that are you can find the recipe at today dot com slash food. And by the way,
Both the digital and hard copy versions of serving New York benefit a restaurant worker relief and the book has raised more than $200,000. So that’s going to. >> I am this morning on today through dinner recipes that cut the carbs. >> And chef Richard Ingram knows about eating well to win.
In fact, in those so much about the little book about it. Yeah. By the way, the chef for almost 2 decades has been the personal chef to NBA legend Dwyane Wade and his superstar wife, actress Gabrielle Union. One of our favorite celebrity couples is from Alice this morning. The chef is here this
Morning show recipe straight from their kitchen. I was out and do the commercial break. That is something you actually cook for. You says this is the go-to is a definitely a go-to dish. So a lot of folks in January they make this commitment to start eating clean, to eat healthy, the
Right. What are some things that folks who remember when they’re trying to do that, but we try to eat healthy. You one thing, each one of our members, that portion sizes also, you know, portion size, everything in moderation, drink a lot of water and is when you eat certain things,
All your cards early in the day so that they can help you burn throughout the day and then slack off on the carbs late at night before we get into a John Camillo close because I want the audience to see this is what you get for Christmas when
You work for the wait championship. Nice that I has your eye. So this thing going with. >> So was and in Brooklyn, right? So what we have is of me so rossa seabass. So what we have here is brown, sugar and miso. Okay. We have a little bit of ponds and that we’re
Going to add on here. Ponzu is actually a fortified soy sauce that has a little bit of a citrus in it. Here we have ginger juice. Now, if you can’t find ginger juice, if you don’t want to make you all another great substitute is to go and
Get that that pickled ginger. And you could use that Jews who here we have Iran, which is a sweet rice wine and then we have some psaki here. Lucky little tentacle shot in a state as I got right. So we put that and we stir it around. Just
Like so. Okay to make a marinade. How long are you going to live to see that man is now you can. You can marinate this from anywhere from 2 hours to overnight, OK, the longer you let it marinate, then, of course, the more flavor that you’re going to get in. Okay. So now
Would take marinade, put it right over a sea bass just like so. And if you don’t like sea bass, if you want to swap it out, well, if you want to swap it out, you can do salmon with that. You can do caught with that. If you want to as well as
To point out, why would you why would you do that now if you don’t have one of these dishes and what I’d like to do as well is to put my sea bass in the bag with the marinade and then you can kind of social out. All right, right. So we let it
Marinate. No hot on the girl when he signed. Now what you do is you take it sea bass Wichita’s right month. Okay. If you can get them working, OK and then you take and you go and put it right on your grills. Just like so.
>> About make about 2 minutes on top of that, it was a way that, you know, it’s done now, the way that you know, what he’s done is that these turns peak, which is a nice color >> You saw stuff like that. If you don’t want to ruin it,
What you do is you could take up the mama to stick it right in not goes all the way in. Vo van is done. Oklahoma Murray has does not do a lot worse and that says don’t let starts almost lost. Getting it done. So whose regular broccoli,
The use of our colleagues are not a huge block, the robin, the recipe, but you can use broccoli. Now. The difference is your broccoli raab is actually in the Turner family. Where is your broccoli? Me? Your broccoli is on the carrots. I-30 seconds left to right. So now what you would do
Is you would take your broccoli. You’ll put it in your water here. And what you’re doing is you’re you’re shocking it all up, take it out of the border water. Could it in here to stop the cooking process to carry over cook them Blanchett
And then you mentioned it right. So then you come here, put it right inside your pay and you add a little bit of your God. It he has some ginger. Yeah, a little bit of the red pencil laden guy. What you think?
>> Right at the plate. Some good play call saute it up a little bit said that’s the use and sell it is. And then he just played it up just like so in PA. >> And then you have a little bit of your marinade leftover one time you go. Jeff Ritchie, thank you
>> Good. Friday morning President Biden delivers his State of the Union and the opening salvo of the 2024 campaign. Good morning. It’s March 8th. This is today. Haiti’s President Biden and dresses a divided Congress and nation laying out the fight for democracy abroad