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I wish you could smell this right now, because this is just amazing. Chef Lisa Dahl of Sedona's
Cucina Rustica restaurant joins us. Cucina Rustica.
If I was Italian, I would say. And Dahl and Delucca.
Restaurante Italiano. Yes, you are here. You traveled all the way
from Sedona this morning to join us? I did.
Wow. I got up at 5:30.
You have me holding the garlic here. Oh, yeah, yeah.
We're making soup, right? It's an anti?oxidant. We're making soup.
I was raised on this. OK, go ahead. Soups from my new book, "The Elixir of Life."
OK. We're focusing on two. Spinach Lemon Pesto
and Tuscan Tomato. OK.
What do you want to start with? I want to start with both of them, but I want
to explain that. This is going to be complicated. We're going to do Iron Chef soup in four minutes.
OK. First of all, we ground up the components
to each of these to get a start. Here we have the carrots and the shallots. How would you,
Maestro, like to put just a bit of garlic... Now what do you mean a little bit? Because
to me... Into this one. A little bit in this.
Is that a little bit? Perfect.
Do I mix it in there? That's perfect. That's absolutely perfect.
Now, we'll let it caramelize a little bit more. We begin to caramelize it. OK? Here
we have leeks that were caramelizing, getting nice and golden. I need a little bit of garlic
in there. OK. Here we go.
Come on, garlic boy. Just a little. OK.
Garlic boy. [laughs] Now, I do want to say one thing about this.
We know we only use the finest of ingredients for both these soups. This is the selling
point to these soups. We started these vegetables in extra *** olive oil. We're not using
any butter. OK, good.
We're using San Marzano tomatoes. Those are the best tomatoes in the world.
Exactly. You cannot get a better tomato. It's from
that special region in Italy. Now, before we burn the heck out of this,
what we need to do is throw in the spinach that we have prewashed.
In there? Straight into this.
I'm garlic boy and you're spinach lady. Yeah.
Now, for just one second, let me reach back here. For one second we're going to steam
this. We're going to wilt this and steam this. We're going to wilt it down. We got it wet
before, and it's going to wilt down. OK. They just gave us 90 seconds. I just want
you to know. Now I want you to puree this. Be careful.
Stand back. Do you know how to use this?
Stand back. How do I turn this on?
It's a hand blender. I'm going to give you a job.
OK, OK. Don't lift it up because if that gets on my
face, you're toast. Oh, wow.
We're making soup. Soup. You're putting chicken stock in there?
Oh oh, it's splattering. Into the San Marzanos that we've been cooking.
OK. OK, we've got a minute. I'm making a mess. You're making a big mess. OK, now.
Stand back, stand back. You have a red dress on. You'll never notice
the stain. Okie dokie.
This is how this works around here, Lisa. [laughter]
OK. Too many chefs in the kitchen, as they say.
This is going to be wonderful. Do you see how beautiful that is? You see
the color. OK.
Now, how would like to take this... I don't want you to get burned.
Is it hot? It's hot.
Why don't we use this spoon then? Why don't we use this spoon.
OK. I'll help. Watch your arm. OK. That's good, that gives us an idea.
Oh, just a little bit? You don't put the whole thing in?
Well we would, but I don't want you to get burned. Look how beautiful that olive oil is there,
chef.