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OKAY, ARE YOU GUYS GETTING HUNGRY?
THIS THANKSGIVING, IT'S TODD, JADE, AND ME.
(Todd laughs)
(Giada) SO I'M GOING LOW-KEY, BUT ELEGANT
WITH A MENU THAT'S PERFECT FOR A SMALL GROUP.
BREAK THROUGH THE GOLDEN, CHEESY CRUST
AND DISCOVER ALL THE COMFORTING FLAVORS OF THANKSGIVING.
A LIGHT PEPPERY MIX OF GREENS WITH A VIBRANT DRESSING
AND A SPRINKLE OF PUMPKIN SEEDS AND...
THIS SWEET AND SPICY CAKE IS A HOLIDAY FAVORITE
AND A GREAT TREAT THE MORNING AFTER.
AND THE BOCCE BALL TRADITION CONTINUES.
NICE SHOT, JADE.
I DID IT.
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
I'M DICING MY THIRD APPLE
FOR MY SPICED APPLE-AND-WALNUT CAKE.
I LIKE TO USE GRANNY SMITH APPLES.
THE FIRMNESS ALLOWS THE APPLES
TO REALLY HOLD THEIR SHAPE WHEN YOU BAKE THEM.
I JUST LIKE TO GET A LITTLE BITE OF THAT FIRM TARTNESS
WHEN YOU BITE INTO THE CAKE.
AND NEXT, WE'RE GONNA ADD A LITTLE SWEETNESS.
WE'RE GONNA ADD 1 1/2 CUPS OF PURE MAPLE SYRUP.
AND IT'S ALMOST THIS ENTIRE BOTTLE.
YOU WANT TO MEASURE EVERYTHING OUT,
BECAUSE YOU REALLY WANT TO MAKE SURE
YOU GET THE RIGHT TEXTURE.
THERE WE GO.
IT'S SWEET, BUT IT'S NOT OVERLY SWEET,
AND IT'S GOT KIND OF LIKE A SMOKY FLAVOR TO IT,
AND YOU CAN JUST TELL JUST BY THE COLOR.
WE'RE ALSO GONNA ADD SOME LIGHT BROWN SUGAR,
3/4 OF A CUP.
THEN 3/4 OF A CUP OF VEGETABLE OIL
TO KEEP IT NICE AND MOIST.
AND I LIKE THE VEGETABLE OIL, BECAUSE IT HAS NO FLAVOR.
WE'LL ADD THAT RIGHT IN THERE.
NEXT, WE'RE GONNA ADD THREE EGGS...
♪♪
AND...
A TABLESPOON OF VANILLA EXTRACT.
THAT LITTLE RICH SWEETNESS,
I REALLY LIKE IT,
'CAUSE IT ADDS LOTS AND LOTS OF FLAVOR.
WE'RE GONNA MIX IT ALL TOGETHER...
JUST UNTIL THEY'RE COMBINED.
AND THE WET INGREDIENTS ARE DONE.
SO WE'RE MOVING ON
TO OUR DRY INGREDIENTS.
WE'RE GONNA GRAB OUR BOWL FOR OUR DRY INGREDIENTS,
AND WE'RE GONNA USE
3 CUPS OF FLOUR.
♪♪
SO WE GOT OUR 3 CUPS.
WE ARE GONNA ADD 1 1/2 TEASPOONS
OF BAKING POWDER AND BAKING SODA,
AND YOU NEED BOTH OF THESE
TO GET THAT NICE LIFT IN THE CAKE WHEN IT BAKES.
THERE WE GO.
1 1/2 TEASPOONS OF BAKING POWDER,
AS WELL,
AND THEN 1/2 A TEASPOON OF SALT
JUST TO EVEN OUT ALL THE FLAVORS.
WE'RE GONNA GIVE IT A QUICK LITTLE WHISK.
AND NOW IT'S TIME FOR THE SPICES.
SO WE'RE GONNA ADD A LITTLE KICK OF FLAVOR
FROM THE SPICES.
WE'RE GONNA ADD CINNAMON. WE'RE GONNA ADD NUTMEG.
AND WE'RE GONNA ADD GINGER.
SO--AH, SWEET, WARM CINNAMON.
SO WE'RE GONNA DO A TABLESPOON OF CINNAMON...
1/2 A TEASPOON OF NUTMEG,
1/2 A TEASPOON OF GROUND GINGER.
THERE WE GO.
SO NOW JUST TAKE THE WHISK, AND MIX IT ALL TOGETHER.
WE'RE GONNA START ADDING THE DRY INGREDIENTS
INTO THE WET INGREDIENTS,
AND WE'RE GONNA, AGAIN, DO IT IN BATCHES,
BECAUSE YOU WANT TO GIVE THE WET INGREDIENTS
A CHANCE TO ABSORB ALL OF THE FLOUR.
OKAY, THE SECOND BATCH.
♪♪
SEE, IT GETS TO BE A NICE THICK BATTER.
AH, IT SMELLS GOOD.
ALL RIGHT, WE'RE GONNA ADD ONE MORE THING TO THIS.
WE'RE GONNA ADD SOME WALNUTS,
SO ABOUT A CUP OF WALNUTS.
THEY'RE NICE AND CRUNCHY.
AND THEN I CHOP THEM UP.
♪♪
THERE WE GO.
INCORPORATE IT ALL IN THERE.
IT IS GONNA BE SO GOOD.
SO NOW...
I'VE GOT A BEAUTIFUL 10-INCH BUNDT PAN,
AND I'VE ALREADY BUTTERED AND FLOURED MY BUNDT PAN.
SO NOW WE'RE JUST GONNA POUR THE BATTER RIGHT IN HERE.
SLOWLY POUR IT.
THERE WE GO.
I JUST WANT TO GET ALL THE APPLES
AND ALL THE FLAVORS DOWN IN THERE.
THIS IS GONNA COOK AT 350 DEGREES FOR AN HOUR.
AND UP NEXT, I'M GONNA MAKE VERY CASUAL,
BUT ALSO VERY ELEGANT AND SOPHISTICATED
TURKEY-AND-PANCETTA POTPIES.
SUCCULENT TURKEY, CRISPY PANCETTA,
AND MY FAMILY'S FAVORITE VEGGIES
BAKED UNDER A GOLDEN BLANKET OF DOUGH.
NICE. WHAT COLOR IS THIS BALL?
OH.
♪♪
MY CAKE HAS BAKED FOR AN HOUR,
AND I LET IT COOL FOR ABOUT TEN MINUTES,
SO THIS IS WHAT WE DO.
I PUT THE COOLING RACK OVER THE BUNDT PAN,
AND HERE WE GO.
AND YOU CAN HEAR IT.
YOU CAN HEAR IT WHEN IT DROPS OUT.
AND TA-DA.
ISN'T THAT BEAUTIFUL?
OH,
IT SMELLS AS GOOD AS IT LOOKS.
NOW WE'RE GONNA LET THAT COOL COMPLETELY
BEFORE WE ICE IT.
SO IN THE MEANTIME, I GOT STARTED ON MY TURKEY POTPIES.
SO WHAT I STARTED DOING
WAS BROWNING 4 OUNCES OF PANCETTA HERE
THAT I CUT INTO ABOUT 1/2-INCH PIECES.
SO NOW THAT THEY'RE NICE AND GOLDEN BROWN,
THIS IS WHAT I DO.
I JUST KIND OF TAKE THE PAN, AND I PUT THEM ON A PAPER TOWEL.
THAT WAY, IT ABSORBS ANY EXTRA FAT.
SO I'LL PUT THE PAN BACK ON THE STOVE.
WE'LL LET THOSE COOL,
AND WE'LL ADD THE PANCETTA BACK IN AT THE END.
NOW WE'RE GONNA ADD ABOUT A TABLESPOON OR SO OF BUTTER
TO THE PAN.
SO WHILE THAT MELTS, LET'S GET STARTED ON THE VEGGIE PART
OF THE POTPIE.
WE'RE GONNA ADD A SHALLOT, A COUPLE OF CARROTS,
AND THEN LATER ON, WE'RE GONNA ADD PEAS AND CORN.
♪♪
(sizzling)
AND WE'RE ALSO GONNA ADD TWO CARROTS.
I'VE ALREADY PEELED THE CARROTS.
AND NOW I'M JUST GONNA CHOP THEM UP.
I LIKE THE CARROT 'CAUSE IT'S SWEET.
♪♪
AND A LITTLE BIT OF SALT,
A LITTLE BIT OF PEPPER.
LET'S JUST GIVE A QUICK LITTLE STIR
AND LET THE VEGGIES START COOKING DOWN.
IN THE MEANTIME,
FOR A LITTLE BIT OF AN HERBY FLAVOR,
WE ARE GONNA ADD SOME THYME.
AND WHAT I LIKE ABOUT THE THYME IS IT'S A NICE, HEARTY HERB
THAT CAN REALLY LAST WHEN YOU COOK IT.
♪♪
THERE WE GO.
SO CHOP IT UP, AND WE'LL ADD ABOUT A TABLESPOON OR SO.
OKAY.
SO WHILE THAT CONTINUES TO COOK,
LET'S GO GRAB THE TURKEY THAT I MADE EARLIER
AND SOME HEAVY CREAM.
HERE WE GO.
SO WHAT I DID
IS I FIGURED I WOULD JUST GET A TURKEY BREAST.
SO EARLIER, I ROASTED MY TURKEY,
AND THEN WHAT I DID IS, I PULLED THE SKIN OFF,
AND I PULLED THE RIB OFF, AS WELL,
JUST TO MAKE IT A LOT EASIER TO DICE UP.
AND WHAT I LIKE TO DO
IS CHOP UP THE TURKEY
INTO ABOUT 1/2-INCH PIECES.
♪♪
OKAY, THE TURKEY IS CHOPPED.
SO LET'S TAKE A LOOK AT OUR VEGGIES.
THE SHALLOT AND THE CARROT HAVE SOFTENED.
WE'RE GONNA ADD SOME FLOUR,
AND WE NEED TO THICKEN THE SAUCE.
SO YOU'RE KIND OF DOING A LITTLE MINI ROUX HERE.
AND SO YOU JUST LET THE CARROT AND THE SHALLOT
AND THE BUTTER KIND OF ABSORB THE FLOUR.
WE'RE GONNA ADD THE CHICKEN BROTH.
I'M GONNA ADD 2 1/2 CUPS OF CHICKEN BROTH.
THERE WE ARE.
AND THE FLOUR WILL START TO THICKEN THE CHICKEN BROTH.
THERE WE GO.
IT'S ALREADY THICKENING.
LET'S ADD THE TURKEY INTO HERE,
ALL THE DICED TURKEY.
LET'S GIVE THIS A QUICK LITTLE STIR.
AND WE'RE ALSO GONNA ADD IN THE PANCETTA.
THERE WE GO.
ADD THAT IN THERE.
AND NOW SOME CREAM,
ABOUT A 1/4 CUP OF HEAVY CREAM.
THIS TURNS IT INTO SOMETHING ELEGANT
AND JUST DIVINE.
DOESN'T THAT LOOK NICE? NICE AND CREAMY.
SO A LITTLE SALT, A LITTLE PEPPER,
AND SOME MORE VEGGIES.
WE'RE GONNA ADD PEAS AND CORN.
SO WE'RE GONNA DO A CUP OF FROZEN PEAS THAT I THAWED--
THIS IS FOR JADE--
AND 1/2 A CUP OF CORN.
THIS IS FOR TODD.
AND SEE HOW PRETTY THAT IS?
THERE WE GO.
NOW I JUST WANT TO GIVE IT A QUICK LITTLE TASTE
JUST TO MAKE SURE THE SEASONING'S RIGHT.
MMM, IT'S GOOD.
A LITTLE MORE SALT, AND WE'RE GOOD TO GO.
SO THE FILLING FOR THE POTPIE IS DONE.
UP NEXT, I'M GONNA SHOW YOU HOW TO MAKE A REALLY EASY,
HOMEMADE CORNMEAL CRUST TO PUT ON TOP OF THE POTPIES.
AND THEN MY RASPBERRY VINAIGRETTE,
AN ELEGANT DRESSING TO MAKE YOUR HOLIDAYS SPARKLE.
(speaking indistinctly)
♪♪
I'M FILLING MY RAMEKINS
FOR MY TURKEY-AND-PANCETTA POTPIES.
SEE HOW CREAMY THIS IS AND COLORFUL?
AWESOME.
OKAY, SO NOW LET'S MOVE ON TO THE CRUST,
AND THIS IS A REALLY EASY CRUST.
WE'RE GONNA START WITH 3/4 OF A CUP OF FLOUR...
AND A 1/4 CUP OF CORNMEAL.
AND THE CORNMEAL GIVES IT A REALLY FUN TEXTURE,
LIKE A LITTLE BIT OF A CRUNCH TO IT.
THEN WE'RE GONNA ADD A TEASPOON OF BAKING POWDER
AND THEN 1/2 A TEASPOON OF BAKING SODA...
AND A 1/4 TEASPOON OF SALT
JUST TO EVEN OUT ALL THE FLAVORS.
SO WE'RE GONNA GIVE THIS A QUICK LITTLE WHIRL.
♪♪
LET'S GRAB SOME BUTTER, PARMESAN CHEESE,
AND SOME BUTTERMILK.
AND THE REASON
THAT I'M JUST PULLING THESE OUT OF THE FRIDGE NOW
IS BECAUSE I WANT THEM ALL TO BE REALLY COLD.
AS LONG AS THEY'RE COLD,
WE'RE GONNA GET A NICE CONSISTENCY ON OUR DOUGH,
AND WE'LL BE ABLE TO ROLL IT OUT RIGHT AWAY.
SO WE'RE GONNA DO 2 TABLESPOONS
OF UNSALTED COLD BUTTER.
SO I TAKE A TABLESPOON AT A TIME.
BREAK IT UP WITH YOUR FINGERS.
THERE WE GO.
SO BUTTER'S IN.
WE'RE ALSO GONNA ADD
1 CUP OF GRATED PARMIGIANO-REGGIANO.
IT MAKES A CHEESY CRUST,
WHICH I THINK IS GONNA BE SO GOOD.
THERE WE GO. ALL RIGHT, CHEESE IS IN.
SO NOW LET'S MIX THIS TOGETHER.
♪♪
NOW WE'RE GONNA MEASURE SOME BUTTERMILK OUT.
AND WE'RE GONNA USE A 1/3 OF A CUP OF BUTTERMILK.
IT KEEPS THE CRUST NICE AND MOIST,
BUT ALSO, IT GIVES IT A LITTLE BIT OF A TANG
YOU JUST CAN'T GET WITH ANYTHING ELSE.
SO IT'S REALLY GOOD.
AND 3 TABLESPOONS OF EXTRA *** OLIVE OIL.
THERE WE GO.
WE'RE GONNA PUT THE LID ON.
WE'LL START PROCESSING, AND AS WE'RE PROCESSING,
WE'RE GONNA ADD THE BUTTERMILK AND THE OIL COMBINATION.
♪♪
AND WHAT YOU WANT IT TO DO IS FORM A BALL JUST LIKE THIS.
THAT IS WHAT YOU'RE LOOKING FOR.
NOW BEFORE WE PUT IT ON THE MARBLE SURFACE,
I WANT TO FLOUR THE BOARD REALLY WELL,
AND WE'RE GONNA GRAB THE DOUGH.
I'LL TAKE ALL THE DOUGH OUT.
AND I ALWAYS LIKE TO MAKE SURE
THAT EVERYTHING'S REALLY COMING TOGETHER WELL.
OKAY, SO NOW TIME TO ROLL IT OUT.
I LIKE TO START WITH A LITTLE CIRCLE,
A LITTLE MOUND.
START ROLLING IT OUT.
♪♪
SO NOW I TAKE A KNIFE,
AND I JUST CUT ALL THE EXTRA LITTLE PIECES OFF.
♪♪
AND I'M GONNA CUT IT...
IN FOUR.
THEN YOU JUST PUT IT RIGHT OVER THE POTPIE.
THESE ARE GONNA BE SO GOOD.
♪♪
AND LAST ONE.
THERE WE GO.
SO THESE ARE GONNA BAKE AT 400 DEGREES
FOR ABOUT 20 TO 25 MINUTES UNTIL THEY'RE
NICE AND GOLDEN BROWN AND THE INSIDE IS PIPING HOT.
SO WHILE THOSE BAKE,
WE ARE GONNA MAKE THE RASPBERRY VINAIGRETTE
FOR MY BIBB-AND-ARUGULA SALAD.
SO WE'RE GONNA START WITH SOME FROZEN, DEFROSTED RASPBERRIES,
1/2 A CUP.
WE'RE GONNA PUT THESE RIGHT HERE.
THEY'RE UNSWEETENED RASPBERRIES.
AND THEN TO THE RASPBERRIES, WE'RE GONNA ADD
A 1/4 CUP OF EXTRA *** OLIVE OIL.
THERE WE GO.
SO WE'VE GOT THE OIL.
NOW WE'RE GONNA ADD A TABLESPOON OF HONEY.
AND THE HONEY'S NICE AND THICK AND A LITTLE FLORAL-Y,
SO IT'LL ADD A TINY BIT OF SWEETNESS
TO THE TART RASPBERRIES.
AND THEN SALT AND PEPPER,
AND FINALLY, SOME LEMON JUICE.
YOU NEED A LITTLE BIT OF ACIDITY IN A VINAIGRETTE,
SO YOU'RE GONNA GET IT FROM THE LEMON.
SO YOU NEED 2 TABLESPOONS OF LEMON JUICE.
♪♪
LOOK AT THAT COLOR. ISN'T IT BEAUTIFUL?
SO I JUST WANT TO MAKE SURE THE SEASONING IS JUST RIGHT.
MMM, PERFECT.
IT DOESN'T NEED ANY MORE SALT. IT'S PERFECT.
OKAY, VINAIGRETTE IS DONE.
AND UP NEXT, GET READY FOR THE ICING ON THE CAKE.
IT'S CREAMY, WHIMSICAL, AND SINFULLY SWEET.
SO I'VE GOT MY RASPBERRY VINAIGRETTE,
AND I'M POURING IT OVER THE BIBB LETTUCE AND SOME ARUGULA LEAVES.
SEE HOW BEAUTIFUL IT IS?
THAT BEAUTIFUL, DEEP ROSE COLOR ON THE GREEN LETTUCE
IS JUST STUNNING.
AND TO FINISH IT ALL OFF,
I'M GONNA ADD SOME TOASTED PUMPKIN SEEDS,
AND THAT IS IT.
PUT THESE IN HERE. WE'LL GRAB IT IN A BIT.
NEXT UP, WE'RE GONNA MAKE THE ICING--
THIS CREAM CHEESE ICING FOR MY APPLE-WALNUT CAKE.
SO WE'RE GONNA START WITH 1 CUP OF POWDERED SUGAR.
THERE WE GO.
OKAY, SO TO THE POWDERED SUGAR,
WE'RE GONNA ADD A 1/4 CUP OF HEAVY CREAM
TO GIVE IT A LITTLE BIT OF RICHNESS.
POUR THAT IN.
THEN WE NEED 4 OUNCES OF CREAM CHEESE
AT ROOM TEMPERATURE,
3 TABLESPOONS...
OF WATER.
YOU JUST NEED TO LOOSEN UP THE ICING A LITTLE BIT.
THERE WE GO.
AND 2 TEASPOONS OF VANILLA EXTRACT.
MMM, IT SMELLS GOOD.
WE'RE GONNA BLEND IT ALL TOGETHER.
IT SMELLS SO GOOD.
JUST MAKE SURE IT TASTES GOOD, TOO.
OH, GOSH.
MMM.
TANGY AND SWEET-- IT'S REALLY GOOD.
NICE, NICE, NICE-- I'M SO EXCITED.
OKAY,
I JUST WANT TO POUR IT IN HERE
JUST BECAUSE IT MAKES IT A LOT EASIER
TO POUR OVER THE CAKE.
AND HERE COMES MY CAKE,
MY APPLE-WALNUT CAKE.
I START BY JUST DRIZZLING THE ICING
RIGHT OVER THE TOP.
DOESN'T IT JUST LOOK SO GOOD?
AND AS IT SITS, THE ICING WILL SET.
THERE WE GO.
AWESOME.
♪♪
HERE WE GO.
NICE THROW, MOM.
OH, BUT MOM WENT WAY OFF MARK.
VERY GOOD, JADE.
I'M THROWING THIS ONE.
NICE.
THAT'S A BOCCE.
GIVE MOM A BOCCE.
GO.
JADE, BOCCE.
OKAY, ARE YOU GUYS GETTING HUNGRY?
I'M HUNGRY, TOO.
OKAY, THAT'S IT, THEN.
YEAH.
COME ON. LET'S GO, BABY.
LET'S GO EAT. THERE WE GO.
(Todd) PLEASE.
OKAY, YOU CAN HAVE SOME OF THE SALAD.
ISN'T IT?
I DID A LITTLE RASPBERRY VINAIGRETTE,
WELL, THANK YOU.
HEY, JADE, WILL YOU HAVE A BITE OF A LITTLE TURKEY?
OH, THERE YOU GO. YAY!
GUESS WHAT? JADE ATE THE PANCETTA.
ALL RIGHT, I'M GONNA HAVE SOME OF THE POTPIE.
IT'S AWESOME.
MMM.
ARE YOU GONNA GIVE ME A REMATCH ON THE BOCCE?
DOUBLE OR NOTHING FOR THE DISHES.
I LIKE THAT. WHAT DO YOU THINK, JADE?
MMM.
YEAH, YEAH.
MMM.
MMM.
SURE.
MMM, LOVELY.
OH, IT'S MY FAVORITE PART.
LET'S DO THE LITTLE DESSERT PLATES.
THANK YOU.
I LIKE THIS.
MMM.
(speaking indistinctly)
YES, YES.
NO, NO.
OH.
MMM, YUMMY.