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OOH, LOOK, JADE.
OOH, THAT ONE'S PRETTY.
JADE, DO YOU WANT TO HANG IT RIGHT THERE?
IT'S A CALIFORNIA CHRISTMAS...
(man) LET'S SEE IT.
(woman) JADE, ARE YOU GONNA EAT ALL OF THAT?
YES.
AND I HAVE AN ELEGANT MENU THAT CELEBRATES THE SEASON.
CHRISTMAS.
YEAH!
A FEAST FOR THE EYES--
TENDER MEAT WITH AN HERBY CRUST
IN A LUXURIOUS WINE SAUCE...
A FESTIVE SPIN ON TRADITION--
CREAMY POTATOES WHIPPED WITH RICH AND DELICIOUS FLAVORS...
A DECADENT HOLIDAY SURPRISE--
THE COLORS OF CHRISTMAS LAYERED INSIDE A GOLDEN BISCOTTI CRUST
AND SWEET CHOCOLATE FILLING.
MERRY CHRISTMAS CALIFORNIA-STYLE.
(laughing)
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
I'M STARTING WITH DESSERT FIRST,
AND I'M MAKING MY PISTACHIO, CHERRY, AND CHOCOLATE TART.
I'M VERY EXCITED ABOUT THIS, BECAUSE IT IS SO DECADENT
AND SO RICH AND SO FANTASTIC.
SO I'M BREAKING UP EIGHT ALMOND-FLAVORED BISCOTTI,
AND THE FOOD PROCESSOR'S GONNA MIX IT ALL TOGETHER,
SO IT'S VERY SIMILAR TO MAKING A GRAHAM CRACKER CRUST,
ALTHOUGH WE'RE USING NICE ITALIAN FLAVOR.
IT WORKS REALLY WELL WITH THE CHERRY, THE CHOCOLATE,
AND THE PISTACHIOS.
ALL RIGHT, SO THE COOKIES ARE IN.
NOW LET'S GET SOME CHILLED BUTTER
TO BRING IT ALL TOGETHER.
SO I WANT TO USE CHILLED BUTTER
SO THAT WE CAN GET A NICE TEXTURE IN OUR BISCOTTI CRUST,
AND WE'RE GONNA USE ABOUT A HALF A STICK,
AND WE'RE GONNA CUT IT INTO CUBES.
IT'LL MAKE IT A LOT EASIER
TO KIND OF PROCESS INTO THE BISCOTTI.
THIS IS A GREAT LITTLE CRUST,
AND THEN THERE'S A CHERRY PRESERVE IN THE MIDDLE
AND THE CHOCOLATE RIGHT ON TOP.
IT IS HEAVENLY.
1/4 CUP OF DARK BROWN SUGAR.
THE DARK BROWN SUGAR HAS MORE MOLASSES IN IT,
SO IT MAKES IT REALLY DECADENT AND SWEET AND STICKY.
SO NOW LET'S MIX THIS ALL TOGETHER
UNTIL IT'S NICE AND FINELY GROUND.
ALL RIGHT.
(inhales sharply) I LOVE THAT SMELL OF ALMOND.
MMM-MM-MMM. AND SEE, IT STICKS TOGETHER
AND CRUMBLES A LITTLE BIT LIKE THAT.
IT'S PERFECT,
SO NOW WE'RE GONNA GRAB OUR SPRINGFORM PAN
WHERE WE'RE GONNA MAKE OUR TART.
I'VE ALREADY BUTTERED IT.
WE'RE GONNA TAKE THE BLADE OUT AND THE LID...
AND WE'RE JUST GONNA POUR
ALL OF THE COOKIE CRUMB CRUST.
PRESS IT DOWN WITH YOUR FINGERS
ALL THE WAY TO THE SIDES.
MAKE SURE IT'S NICE AND COMPACT.
WE'RE GONNA POP IT IN THE OVEN AT 350 DEGREES
AND BAKE IT FOR 15 MINUTES UNTIL IT'S NICE AND GOLDEN BROWN.
♪♪
WHILE THAT BAKES, TIME TO MAKE THE FILLING.
SO WE'RE GONNA DO A CUP OF HEAVY CREAM,
AND WE WANT TO HEAT UP THE CREAM
SO THAT WE CAN START TO MELT THE CHOCOLATE CHIPS.
POUR THAT RIGHT IN THERE.
TURN ON THE HEAT.
SO WE'RE GONNA GRAB OUR BOWL.
WE'RE GONNA ADD 1 12-OUNCE BAG OF SEMISWEET CHOCOLATE CHIPS
AND WE'RE GONNA MELT IT ALL UP.
IT'S GONNA BE DELICIOUS. (smacking lips)
IN FACT--OH, YEAH, BABY.
PERFECT.
I'M GONNA CHOP 3/4 OF A CUP
OF SHELLED PISTACHIOS,
AND THE PISTACHIOS BEING GREEN
AND HAVING A NICE CRUNCH TO THEM,
I THOUGHT THEY WOULD BE REALLY NICE IN THIS TART.
THEY'RE SO FESTIVE.
PLUS, YOU NEED A LITTLE BIT OF CRUNCH,
AND THE PISTACHIOS JUST WORK REALLY WELL WITH THE CHERRIES.
GIVE THESE A ROUGH CHOP.
THAT WAY THEY'RE NOT TOO CHUNKY INSIDE THE TART.
ALL RIGHT, SO NOW THAT THE CREAM IS HEATED,
POUR THE CREAM
RIGHT OVER THE CHOCOLATE...
AND LET'S JUST MIX IT ALL TOGETHER.
♪♪
IT'S SO BEAUTIFUL.
I WANT TO ADD 1/2 A CUP OF DRIED CHERRIES.
THEY'RE SUPERSWEET, BUT THEY'RE ALSO KIND OF CHEWY,
AND THEY HAVE A LITTLE BIT OF A TART FLAVOR TO THEM.
AND THEN WE'RE GONNA ADD
A 1/2 CUP OF THE PISTACHIOS AS WELL,
AND WE'LL RESERVE ABOUT 1/4 CUP FOR THE TOPPING
JUST TO DECORATE.
AND THEN MIX IT ALL TOGETHER.
ALL RIGHT, SO NOW THE FILLING IS DONE.
LET'S CHECK ON OUR CRUST.
IT SHOULD BE DONE.
OH, YEAH.
NICE AND GOLDEN BROWN JUST THE WAY WE LIKE IT.
I NEED TO LET THIS COOL A LITTLE BIT,
SO IN THE MEANTIME, I'M JUST GONNA QUICKLY CLEAN UP,
AND WE'LL FINISH OFF THE TART.
♪♪
MY CRUST HAS COOLED.
NOW WE'RE GONNA TOP IT
WITH SOME CHERRY JAM.
ADD 3/4 OF A CUP.
YOU WANT A 1-INCH BORDER AROUND THE SIDES.
THAT WAY WHEN YOU POUR THE CHOCOLATE ON TOP,
IT DOESN'T SEEP OUT.
I JUST LOVE THE STICKINESS AND THE SWEETNESS OF THE JAM.
IT ACTS AS THE BINDER
BETWEEN THE CRUST AND THE CHOCOLATE FILLING.
JUST LEAVE A LITTLE BIT OF A BORDER,
AND THEN WE POUR THE CHOCOLATE FILLING
RIGHT ON TOP.
GREAT.
YOU CAN SHAKE IT TO SETTLE THE CHOCOLATE
SO IT'S NICE AND FLAT,
THEN I TAKE THE REMAINING 1/4 CUP OF PISTACHIOS
AND JUST SPRINKLE THEM RIGHT ON TOP.
YOU KNOW, WHEN IT COMES TO THE HOLIDAYS,
I LIKE TO DECORATE A LITTLE BIT MORE,
AND IT JUST MAKES IT EXTRA-SPECIAL.
ALL RIGHT, I'M GONNA POP THIS IN THE FRIDGE
AND CHILL IT FOR SEVERAL HOURS,
AND UP NEXT, I'M GONNA MAKE MY ROASTED PRIME RIB
WITH THYME AND MARSALA.
THE STAR OF THE SHOW--
JUICY AND TENDER WITH AN HERBY CRUST,
AND THEN MY MASHED POTATOES WITH KALE--
BUTTERY AND CREAMY WITH A DASH OF HOLIDAY CHEER.
♪♪
IT'S TIME TO GET STARTED ON MY ROASTED PRIME RIB
WITH THYME AND MARSALA,
AND THIS IS THE CENTERPIECE OF MY CHRISTMAS DINNER,
SO IT'S VERY SPECIAL.
TODD'S FAVORITE PART IS THE CRUST.
I REALLY WANT TO SEASON IT REALLY WELL
AND JUST GET A NICE DARK CRUST RIGHT ON TOP
WITH TONS AND TONS OF FLAVOR.
SO WE'RE GONNA START WITH THREE CLOVES OF GARLIC,
SMASH,
PEEL,
AND WE'LL CHOP.
THE PRIME RIB IS A NICE MARBLEIZED PIECE OF MEAT,
BUT WHEN THAT FAT RENDERS IN THE OVEN,
IT CREATES THE MOST JUICY AND TENDER MEAT EVER.
AND WE'RE GONNA ADD THE THYME RIGHT ON TOP.
AND I LOVE IT 'CAUSE THE THYME PERFUMES THE MEAT AS WELL,
BUT IT PERFUMES THE ENTIRE KITCHEN.
THE TIME IS NICE AND HEARTY,
AND WE'RE GONNA ADD MORE THYME TO THE MARSALA SAUCE
THAT WE'RE GONNA MAKE TO GO WITH THE PRIME RIB.
AND NOW TIME FOR THE PRIME RIB.
SO WE'VE GOT A BEAUTIFUL CUT OF MEAT.
IT'S ABOUT 6 POUNDS.
I JUST HAD THE BUTCHER TRUSS IT FOR ME WITH SOME KITCHEN TWINE
TO KEEP IT IN ITS SHAPE,
AND THAT WAY IT COOKS EVENLY,
PLUS WHEN IT COMES OUT, IT LOOKS GORGEOUS.
WHAT WE WANT TO DO IS TAKE A SMALL PARING KNIFE
AND JUST MAKE LITTLE INCISIONS HERE ON THE TOP OF THE MEAT.
THAT WAY YOU CAN ADD THE SALT, PEPPER, AND THE GARLIC MIXTURE
RIGHT INTO THESE SLITS.
WITH A PIECE OF MEAT THIS BIG,
YOU WANT TO LET IT SIT AND COME TO ROOM TEMPERATURE
FOR ABOUT 30 MINUTES BEFORE YOU BAKE IT.
THAT WAY THE MEAT COOKS AT THE SAME TEMPERATURE
AND AT THE SAME TIME.
OKAY, NOW WE'RE GONNA TOP IT WITH SALT AND PEPPER.
THEN WE TAKE THE GARLIC AND THE THYME.
WORK IT INTO THE SLITS.
♪♪
PERFECT. ALL RIGHT, SO WE'RE GONNA PUT THIS
IN A 425-DEGREE OVEN FOR ABOUT 45 MINUTES,
AND THEN WE'RE GONNA TENT IT AND LET IT FINISH COOKING
FOR ANOTHER HOUR, HOUR AND TEN MINUTES OR SO,
AND IN THE MEANTIME, I'M GONNA HEAD OUTSIDE
AND START DECORATING FOR MY CHRISTMAS DINNER.
♪♪
I'M PEELING MY LAST POTATO FOR MY MASHED POTATOES WITH KALE,
AND WE'RE USING ABOUT FIVE RUSSET POTATOES
BECAUSE THEY'RE SMOOTH AND SUPER CREAMY.
ALL RIGHT, GOT THAT.
WE'RE GONNA JUST DICE THEM UP,
ABOUT 1-INCH, 1 1/2-INCH CUBES.
AWESOME.
ALL RIGHT, SO I'VE GOT A POT OF COLD WATER,
AND I'M JUST GONNA ADD ALL THE POTATOES INTO THE POT.
YOU WANT TO START WITH COLD WATER
WHEN YOU MAKE THESE POTATOES,
AND THEN BRING EVERYTHING UP TO A BOIL.
IF YOU START COOKING THEM IN BOILING WATER,
THE OUTSIDE COOKS FASTER THAN THE INSIDE,
SO YOU DON'T GET THAT CREAMY TEXTURE.
THEN WE'VE GOT TO SEASON THEM.
A NICE HANDFUL OF SALT.
WE'RE GONNA ADD TWO CLOVES OF GARLIC.
REMEMBER, POTATOES ARE LIKE PASTA.
THEY'RE A BLANK SLATE AND THEY DON'T HAVE A LOT OF FLAVOR,
SO YOU ADD ALL OF THE FLAVOR TO THEM.
WE'RE JUST GONNA LEAVE THEM WHOLE,
AND THEY'RE JUST GONNA FLAVOR THE POTATOES AS THEY COOK.
AND LASTLY, I LIKE TO ADD A COUPLE TABLESPOONS OF BUTTER.
IT ADDS MORE OF A SILKINESS TO THE POTATO.
TURN ON THE HEAT, AND YOU LET THE POTATOES BOIL AND COOK
FOR ABOUT 20 MINUTES UNTIL THEY'RE NICE AND TENDER.
WE'RE GONNA GET STARTED ON THE KALE.
SO WE'RE GONNA START WITH AN ONION.
WE'RE GONNA CHOP AN ONION AND A COUPLE CLOVES OF GARLIC,
AND WE'LL FLAVOR THE KALE REALLY, REALLY WELL.
I THINK THAT'S SORT OF THE KEY TO EATING VEGETABLES LIKE KALE.
REALLY SEASON THEM AND FLAVOR THEM.
♪♪
NOW I'M GONNA ADD THE ONION IN.
WE'RE GONNA ADD A LITTLE BIT OF OLIVE OIL.
AND TURN ON THE STOVE.
A LITTLE SALT, A LITTLE PEPPER TO SEASON THEM.
SLOWLY SOFTEN THE ONIONS.
ALL RIGHT, SO WHILE THOSE START COOKING,
WE'RE GONNA ADD TWO MORE GARLIC CLOVES,
SO A LITTLE GARLIC IN THE POTATOES
AND THEN A LITTLE GARLIC IN THE KALE.
♪♪
AND AGAIN JUST GIVE IT A NICE STIR
AND START WARMING UP AND SOFTENING
THE ONION AND THE GARLIC.
LET'S GRAB THE KALE.
I ALREADY WASHED THE KALE.
IT SEEMS LIKE A LOT, BUT IT WILTS DOWN
VERY MUCH LIKE SPINACH.
I'M GONNA SHOW YOU WHAT I LIKE TO DO WITH THE KALE.
THE STEM IS PRETTY FIBROUS AND TOUGH.
I WANT TO TAKE THE LEAVES OFF OF IT,
AND I'M ONLY GONNA USE THE LEAVES,
'CAUSE THEY BECOME NICE AND TENDER.
♪♪
SO NOW WE'RE JUST GONNA CHOP UP THE KALE.
THERE WE GO.
ALL RIGHT, SO NOW WE'RE GONNA ADD THE KALE
ON TOP OF THE ONION AND THE GARLIC.
I'M GONNA ADD A LITTLE BIT MORE OLIVE OIL
JUST TO MAKE SURE THERE'S ENOUGH MOISTURE,
AND A LITTLE BIT OF SALT AND A LITTLE BIT OF PEPPER--
SEASONING THE KALE.
AND WE'RE GONNA ADD 1/4 CUP OF CHICKEN BROTH,
AND THE CHICKEN BROTH WILL SORT OF SOFTEN THE KALE
AND MAKE IT NICE AND TENDER.
AWESOME.
AND NOW WE'RE GONNA LET THIS COOK FOR ABOUT 10 TO 12 MINUTES
UNTIL IT WILTS DOWN A LITTLE BIT,
AND UP NEXT I'M GONNA SHOW YOU
HOW TO PUT MY MASHED POTATOES WITH KALE TOGETHER
AND WE'RE GONNA MAKE A GREAT SAUCE FOR THE PRIME RIB--
THYME AND MARSALA.
IT'S THE PERFECT SAUCE FOR PRIME RIB--
SMOOTH, SILKY, AND SO EASY TO MAKE.
♪♪
I'M MASHING MY POTATOES FOR MY MASHED POTATOES WITH KALE,
SO IT'S TIME TO FINISH THESE UP,
AND MY POTATOES BOILED UNTIL THEY WERE NICE AND TENDER.
I DRAINED THEM, AND NOW OVER LOW HEAT,
I'M MASHING THEM WITH A POTATO MASHER.
DOING IT OVER LOW HEAT ALLOWS ANY OF THE EXTRA MOISTURE
IN THE POTATOES TO EVAPORATE.
WE ARE GONNA START ADDING SOME FLAVOR.
SO WE'RE GONNA ADD 1/2 A CUP OF CHICKEN BROTH.
SO INSTEAD OF ADDING MILK, I'M GONNA ADD CHICKEN BROTH
AND MASCARPONE CHEESE AND PARMESAN CHEESE,
AND I'M ALSO GONNA ADD
1 CUP OF MASCARPONE CHEESE.
GIVE IT A LITTLE BIT OF AN ITALIAN FLAIR.
YOU WANT TO MAKE SURE AND USE THE MASCARPONE CHEESE
AT ROOM TEMPERATURE SO IT'S NICE AND FLUFFY
AND IT INCORPORATES REALLY WELL WITH THE MASHED POTATOES.
ADD HALF A STICK OF BUTTER,
ROOM TEMPERATURE BUTTER,
SO THAT IT MELTS REALLY NICELY IN THERE.
I'M GONNA START TO MIX IT ALL IN.
IT'S CREAMY.
NOW WE'RE ALSO GONNA ADD
3/4 OF A CUP OF GRATED PARMESAN CHEESE,
SO PARMIGIANO-REGGIANO RIGHT IN THERE,
FOR A NICE SALTY BITE.
OH, YEAH.
A LITTLE BIT OF SALT
AND A LITTLE BIT OF PEPPER.
MIX THE CHEESE IN THERE, MELT IT.
ALL RIGHT, LAST BUT NOT LEAST,
WE'RE GONNA ADD OUR SAUTéED KALE.
AND JUST MIX IT RIGHT IN.
SEE HOW COLORFUL THE POTATOES ARE?
AND IT GIVES IT A NICE TEXTURE, TOO.
OKAY, NOW LET'S GIVE THIS A QUICK LITTLE TASTE
TO MAKE SURE ALL THE SEASONING IS JUST RIGHT.
MMM. PERFECT.
WE'RE JUST GONNA PUT THE LID ON AND KEEP 'EM NICE AND WARM
UNTIL I PLATE THEM.
IT'S TIME FOR THE ROAST.
I CAN SMELL THE THYME AND I CAN SMELL THE GARLIC.
OHH. (inhales sharply)
THIS SMELLS SO GOOD.
OH, MY GOSH, TODD'S GONNA BE SO EXCITED.
THE SMELL ALONE IS AWESOME.
OKAY, SO I WANT TO TAKE THE TENT OFF.
SO BY TENTING IT YOU KEEP ALL OF THE MOISTURE IN THERE
AND IT DOESN'T BURN, AND LOOK AT THIS PIECE OF MEAT.
GOLDEN DARK BROWN WITH A NICE CRUST ON THE TOP.
AND IT'S A HEAVY PIECE OF MEAT.
OKAY.
WE'RE GONNA LET THIS REST, AND THEN AFTER IT RESTS,
BEFORE I SERVE IT, I'M GONNA SNIP THE TWINE OFF OF IT.
LET'S JUST TENT IT SO WE CAN KEEP IT WARM,
AND WE'LL MOVE THIS RIGHT OVER HERE.
I'M GONNA START MAKING THE MARSALA AND THYME SAUCE.
GRAB MY LITTLE SAUCEPAN...
AND POUR THAT RIGHT IN THERE.
TIME TO ADD SOME BEEF BROTH.
WE'RE GONNA ADD 2 CUPS OF BEEF BROTH IN THIS.
THIS IS A REALLY EASY, FAST SAUCE TO MAKE.
IT'S GONNA BE PERFECT WITH THE PRIME RIB.
IT'S JUST GONNA ADD A LOT MORE FLAVOR.
SO WE'RE GONNA POUR BEEF BROTH RIGHT INTO THE PAN
WITH THE PAN DRIPPINGS,
AND 1 CUP OF MARSALA,
AND MARSALA IS... (inhales sharply)
AHH. IT'S A FORTIFIED WINE.
IT COMES DRY OR SWEET.
I HAPPEN TO HAVE A SWEET ONE,
WHICH I THINK IS GONNA BE GOOD WITH THE PRIME RIB.
ADDING A LITTLE ALCOHOL TO THIS
ADDS MORE FLAVOR, BUT IT ALSO ADDS A LITTLE ELEGANCE.
THEN WE NEED SOME FRESH THYME.
WE ADDED SOME THYME TO THE TOP OF THE PRIME RIB
WITH THE GARLIC, SO I THOUGHT WHY NOT ADD A LITTLE BIT MORE
TO THE ACTUAL SAUCE?
TAKE ALL OF THE LEAVES OFF OF THE STEM.
CHOP IT UP JUST TO RELEASE SOME OF THE FLAVOR.
WE'RE GONNA ADD A LITTLE SALT AND A LITTLE PEPPER,
AND WE'RE GONNA ADD SOME ARROWROOT.
3 TABLESPOONS OF ARROWROOT, A NATURAL THICKENER.
TURN ON THE HEAT,
AND WE'RE GONNA WHISK THIS FOR A LITTLE BIT
JUST TO DISSOLVE THE ARROWROOT IN THE LIQUID,
AND THEN I'M GONNA LET THE SAUCE THICKEN FOR ABOUT 20 MINUTES,
AND THEN I'M GONNA FINISH IT OFF WITH 3 TABLESPOONS OF BUTTER
JUST TO MAKE IT VELVETY.
ALL RIGHT, SO ALL I HAVE LEFT TO DO IS PLATE MY FOOD, CHANGE,
AND CHRISTMAS DINNER BEGINS.
(Giada) OPEN IT UP LIKE THAT?
(Todd) WHAT ABOUT THIS ONE?
HOW ABOUT YOU HANG THIS ONE?
LET'S SEE. DO YOU WANT TO HANG IT RIGHT THERE?
THAT WAS WHEN YOU WERE 1 YEAR OLD.
YEAH, THAT WAS THE VERY FIRST ONE, I THINK, JADE.
(Jade) I WANT THE GREEN SURFBOARD NOW.
PUT THE BLUE ONE RIGHT THERE.
(laughing)
(woman) MERRY CHRISTMAS.
ALL RIGHT, SO WE'VE GOT SOME PRIME RIB.
SO, TODD, YOU START WITH THE KALE MASHED POTATOES.
I'M GONNA START WITH LITTLE JADEY HERE.
HERE YOU GO, "BABY CAKES."
AND THEN WE'VE GOT RAFFY SALAD.
(Raffy speaking Italian)
EVERY YEAR, WE HAVE THE SAME SALAD.
NEW TO THE FAMILY.
THE TRADITIONAL SALAD.
HOW'S THE MEAT, BABE?
(man) THE GRAVY IS REALLY NICE.
JADE, ARE YOU GONNA EAT ALL OF THAT?
YES.
IT SMELLS REALLY GOOD.
KALE IS A REALLY INTERESTING VEGETABLE
(Giada) YES.
OKAY, SO I WANT TO HEAR ABOUT THE MEAT.
I HEARD NOTHING. BUZZ, DO YOU HAVE ANYTHING TO SAY AT ALL?
YEAH, IT'S TOO GOOD TO SAY ANYTHING ABOUT.
(Todd) THIS IS GREAT.
IT'S AMAZING.
(laughing)
(woman) OOH.
BUZZ, CHOCOLATE-- TART.
SO DO YOU WANT TO DO THE FIRST SLICE?
OKAY, TOGETHER. READY? ONE, TWO, THREE.
OOH.
(man) IS THAT FOR BUZZ?
BUZZ, YOU CAN PASS THAT ONE SLICE DOWN.
WE'LL ALL TAKE A BITE AND YOU CAN HAVE THE REST.
LOOK, WATCH. AAH! AAH!
MM-HMM.
VOILà.
MERRY CHRISTMAS.
THANK YOU.
OH, MY GOSH.
BELLE!
YEAH.
(man) ARE YOU GONNA LET ME BORROW THAT, JADE?
BELLE?
I CAN'T BELIEVE IT. I CAN'T BELIEVE IT.
(Raffy) IT'S GOOD.
MERRY CHRISTMAS.
MERRY CHRISTMAS, BUZZ.
BUZZ, I CAN'T REACH YOU, BUT MERRY CHRISTMAS