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I'M THE BAREFOOT CONTESSA.
AND THIS IS ALL ABOUT AMERICA'S FAVORITE FOOD--BURGERS
AND EVERYTHING THAT GOES WITH IT.
FOR STARTERS, I'M MAKING SEAFOOD CHOWDER,
AN ALL-TIME AMERICAN CLASSIC.
THEN, OF COURSE, IT'S GOTTA BE PERFECT BURGERS,
AND I'VE ASKED CHEF LAURENT TOURONDEL
FROM LT BURGER IN SAG HARBOR TO SHARE HIS SECRETS WITH ME.
WE'RE MAKING JUICY LT BACKYARD BURGERS
WITH PICKLE MAYONNAISE,
AND DELICIOUS GUACAMOLE BURGERS,
THEN FABULOUS BUTTERMILK RANCH DRESSING
OVER CRISP LETTUCE,
AND A NEW TAKE ON CLASSIC FRIES
WITH BAKED SWEET POTATO FRIES.
THEY'RE SO GOOD.
THEN BURGER JOINT FOOD IS ON THE MENU IN "ASK INA,"
AND I'M ON THE GRILL.
♪♪♪
OLD-FASHIONED CHOWDERS
ARE SORT OF A STAPLE OF AMERICAN BURGER JOINTS.
CLASSIC IS CLAM CHOWDER,
BUT I PARTICULARLY LOVE SEAFOOD CHOWDER--
ALL DIFFERENT KINDS OF SEAFOOD IN IT.
THERE ARE A LOT OF INGREDIENTS HERE,
BUT IT'S REALLY EASY, BELIEVE ME, AND IT'S WORTH IT.
SO THE FIRST INGREDIENT IS SHRIMP.
THEY'RE PEELED AND DEVEINED. IT MAKES IT SO MUCH EASIER.
I NEED 1 POUND.
THE NEXT THING IS SCALLOPS. I NEED 1/2 A POUND.
AND I WANT EVERYTHING ABOUT THE SAME SIZE
SO IT COOKS IN THE SAME AMOUNT OF TIME.
AND LUMP CRABMEAT, ALSO ABOUT 1/2 A POUND.
PERFECT.
AND THE LAST THING IS MONKFISH. IT'S A REALLY FIRM WHITE FISH.
AND IT'S FANTASTIC FOR CHOWDER,
BECAUSE IT DOESN'T, LIKE, BREAK UP AND GET FLAKY.
SO I'VE GOT 1/2 A POUND OF MONKFISH.
I'M JUST GONNA GIVE IT A BIG DICE,
ABOUT THE SIZE OF THE SCALLOPS.
I ALSO MAKE VEGETARIAN CHOWDERS LIKE CORN CHOWDER,
BUT THIS WAS A CLASSIC AT BAREFOOT CONTESSA
WHEN I HAD A STORE.
WE USED TO MAKE SO MUCH OF IT. IT WAS CRAZY.
OKAY, THAT'S THE MONKFISH.
AND SINCE THE SCALLOPS ARE ACTUALLY SEA SCALLOPS,
NOT BAY SCALLOPS, WHICH ARE SMALL,
I'M JUST GONNA CUT THEM IN HALF.
I JUST WANT THEM IN BITE-SIZE PIECES.
JUST RIGHT IN HALF.
IF THEY'RE REALLY BIG, YOU CAN CUT THEM IN QUARTERS,
BUT THESE ARE JUST THE RIGHT SIZE.
OKAY, NOW ALL THE FISH IS GONNA GO INTO THE POT,
AND I'VE GOT ALL THE VEGETABLES COOKING AWAY.
LET ME TELL YOU WHAT I HAVE IN HERE.
FIRST, I MELTED 1/4 OF A POUND OF BUTTER IN A BIG DUTCH OVEN.
THEN I ADDED A CUP OF PEELED AND MEDIUM-DICED CARROTS.
THAT'S ABOUT FOUR CARROTS.
THEN I ADDED 1/2 A CUP OF MEDIUM-DICED YELLOW ONION,
A CUP OF MEDIUM-DICED CELERY,
A CUP OF MEDIUM-DICED SMALL POTATOES--
WHITE OR RED-- EITHER ONE'S FINE.
THEN 1/2 A CUP OF CORN KERNELS.
YOU CAN USE FRESH OR FROZEN, WHICHEVER YOU HAVE.
AND FINALLY, I SAUTéED THEM ALL TOGETHER
FOR 15 MINUTES JUST UNTIL THE POTATOES ARE BARELY COOKED.
SO WHAT I'M GONNA DO NOW
IS I'M GONNA ADD 1/4 OF A CUP OF FLOUR,
AND WHAT THAT'S GONNA DO IS THICKEN THE CHOWDER,
AND COOK IT FOR ABOUT THREE MINUTES
JUST TO GET RID OF THAT SORT OF RAW FLOUR TASTE.
LET IT MIX IN FROM ALL THE JUICES FROM THE VEGETABLES.
OKAY, THAT'S READY.
NEXT IS THE STOCK.
SO I HAVE A QUART OF SEAFOOD STOCK.
YOU CAN EITHER MAKE IT YOURSELF WITH THE SHRIMP SHELLS,
OR YOU CAN JUST BUY IT FROM YOUR SEAFOOD SHOP.
SO I'M JUST GONNA POUR IT RIGHT IN
WITH THE VEGETABLES AND THE FLOUR,
AND IT'S GONNA COOK FOR JUST A MINUTE.
BRING IT TO A BOIL.
VERY OFTEN, RECIPES LIKE THIS
SAY YOU CAN SUBSTITUTE CLAM JUICE.
SO I TRIED IT ONCE TO SEE. YOU CAN'T.
IT DOESN'T HAVE THE SAME FLAVOR.
OKAY, I'M JUST GONNA LOWER THE HEAT ON THIS.
NEXT, THE SEAFOOD.
SO I'VE GOT ALL THE SHRIMP AND CRABMEAT AND SCALLOPS.
I'M JUST GONNA PUT IT ALL IN.
YOU WANT TO MAKE SURE THAT THE HEAT IS ON LOW,
BECAUSE YOU DON'T WANT TO COOK PROTEIN AT A HIGH TEMPERATURE.
YOU WANT TO COOK IT AT A LOW TEMPERATURE
SO IT STAYS REALLY TENDER.
THAT'S PARTICULARLY TRUE ABOUT SEAFOOD.
THIS IS GONNA COOK FOR ABOUT SEVEN TO TEN MINUTES
UNTIL ALL THE MONKFISH
AND SHRIMP AND SCALLOPS ARE ALL COOKED.
JUST FOLD IT IN CAREFULLY.
SO THE KEY IS TO NOT STIR THIS TOO MUCH.
YOU DON'T WANT THE FISH TO BREAK UP.
SO I'M GONNA LET IT SIMMER AWAY SLOWLY
WHILE I GET SOME PARSLEY READY.
I NEED ABOUT 2 TABLESPOONS OF PARSLEY.
IT JUST NICE TO HAVE A LITTLE SOMETHING GREEN AND FRESH
IN A SOUP.
JUST A BIG ROUGH CHOP.
YOU KNOW, PARSLEY'S ALWAYS THOUGHT OF AS JUST A GARNISH,
BUT THE TRUTH IS, IT'S GOT GREAT FLAVOR,
PARTICULARLY THE FLAT-LEAF KIND.
OKAY, LET'S SEE HOW THE SEAFOOD'S DOING.
IT'S PERFECTLY COOKED. THE SHRIMP ARE PINK.
YOU CAN REALLY TELL WHEN IT'S DONE.
AND THEY'RE FIRM.
AND 2 TABLESPOONS OF CREAM JUST TO GET A LITTLE RICHNESS.
♪♪♪
2 TABLESPOONS OF PARSLEY
AND LOTS OF SALT AND PEPPER.
THIS REALLY BRINGS OUT ALL THE FLAVOR
OF ALL THE DIFFERENT SEAFOODS
AND THE STOCK AND THE VEGETABLES.
LOTS OF PEPPER--
GIVE IT A LITTLE HEAT.
AND A BIG STIR.
AND THAT'S SEAFOOD CHOWDER.
THIS LOOKS SO AMAZING. IT SMELLS EVEN BETTER.
WAIT TILL YOU SEE IT.
JUST ALL KINDS OF CRABMEAT AND SHRIMP AND FISH.
A LITTLE BIT OF PARSLEY ON TOP ALWAYS MAKES IT LOOK BETTER.
I HAVE TO SAY, I REALLY DO LOVE ANY KIND OF A SEAFOOD STEW
OR CHOWDER.
MMM. THAT IS REALLY GOOD. YOU CAN TASTE ALL THE FLAVORS.
THEY'RE REALLY DISTINCT,
BUT THEY ALL BLEND REALLY WELL TOGETHER.
I SAY THIS IS GOOD ENOUGH.
IT'S GONNA BE ON YOUR MENU FOR A WHILE.
BURGERS ARE UP NEXT WITH TOP CHEF LAURENT TOURONDEL
WHO'S SHARING THE SECRETS OF HIS LT BACKYARD BURGER
AND GUACAMOLE BURGER.
THEN IT'S SIDES WITH A BAREFOOT TWIST--
BAKED SWEET POTATO FRIES AND BUTTERMILK RANCH DRESSING.
THEN IN "ASK INA," I'LL BE DISHING UP ANSWERS
TO ALL YOUR BURGER JOINT QUESTIONS.
DON'T GO ANYWHERE.
THE NEXT COURSE IS ABOUT TO BE SERVED.
LT BURGER IS A PLACE IN SAG HARBOR
THAT JEFFREY AND I LOVE TO GO ALL THE TIME.
YOU JUST CAN'T BEAT THE JUICY BURGERS--
SO MANY TYPES WITH FABULOUS TOPPINGS.
IT'S RUN BY A REALLY COOL FRENCH CHEF, LAURENT TOURONDEL,
WHO GRILLS BURGERS TO PERFECTION.
AND GUESS WHAT?
I'VE CONVINCED LAURENT TO COME TO THE BARN
AND SHOW ME HIS BURGER SECRETS.
IT'S BURGERS AT THE BARN WITH LAURENT.
♪♪♪
SO I'M SO HAPPY LAURENT'S HERE
TO SHOW ME HOW TO MAKE THE GUACAMOLE BURGER
THANK YOU.
YES, IT'S MY FAVORITE ONE.
WELL, I'M RESERVING JUDGMENT. SO SHOW ME WHAT YOU DO.
WELL, THIS IS THE PRIME BEEF WE USE.
AND THEN BUT WE ALSO GET 20% OF FAT PRIME BEEF.
SO IT MAKES A VERY GOOD FLAVOR, YES.
AND WHAT ELSE DO YOU MIX WITH IT?
YOU DON'T PUT ANYTHING INTO IT?
THAT'S AMAZING.
I'M ALWAYS TRYING TO FIGURE OUT WHAT TO PUT INTO THE HAMBURGERS
YEAH.
IT TURNS OUT, IT'S GOOD BEEF, RIGHT?
IF YOU HAVE THE GOOD BEEF AND IT GETS GOOD FLAVOR
SO SHOW ME HOW YOU MAKE THE PATTIES.
OKAY.
YEAH.
SO WE'RE MAKING 7 OUNCES AT THE RESTAURANT.
BUT SEE, THE IMPORTANCE IS TO NOT, WHEN WE GROUND THE BEEF,
FRESHLY GROUND, AND NOT COMPACT IT TOO MUCH.
SO JUST A FREE-FORM.
AND THEN WE JUST PRESS ON IT A LITTLE BIT.
YEAH.
OH, SO IT'S REALLY JUST SOFT BUTTER.
LIKE THAT, YEAH.
AND THAT REALLY HELPS SEAR IT, DOESN'T IT?
YEAH.
MM-HMM.
OKAY.
ABOUT TWO TO THREE MINUTES ON EACH SIDE
SPATULA?
YEAH.
(laughs)
OKAY, WHILE THOSE COOK, LET'S TALK TOPPINGS.
I UNDERSTAND YOU'VE GOT A SPECIAL SAUCE.
WELL, THIS IS MY SECRET PICKLE MAYO.
EXACTLY.
YEAH.
HERE IS MY PICKLE MAYO RECIPE. HERE WE GO.
SO WE START WITH MAYO, 6 TABLESPOONS
WITH 3 TABLESPOONS OF KETCHUP
AND 2 TABLESPOONS OF DRAINED AND RINSED SWEET PICKLE RELISH.
THEN A TABLESPOON OF CHOPPED CORNICHON.
NOW THE HEAT--
2 TABLESPOONS OF CHOPPED PICKLED JALAPEÑO.
NEARLY FINISHED.
A TABLESPOON OF COGNAC, SOME SALT AND PEPPER.
AND EVERYTHING GETS MIXED TOGETHER.
VOILà.
SURE.
YES.
DO YOU KNOW WHAT IT IS?
OH, THAT'S WHAT IT IS.
I THINK WE BETTER TURN THESE BURGERS.
VERY GOOD.
YEAH.
WHOA.
PERFECT. OH, THOSE LOOK FABULOUS.
YEAH, IT'S FANTASTIC.
WE HAVE MECOX CHEDDAR.
THAT'S FANTASTIC.
IT'S LOCAL, YEAH.
AND THEN I UNDERSTAND IT GETS GUACAMOLE.
EXACTLY.
YEAH.
THE KEY TO A GREAT GUACAMOLE IS TWO RIPE HASS AVOCADOS.
HERE WE GO.
SO FIRST IN WITH THE AVOCADO.
THEN SEEDED CHOPPED FRESH JALAPEÑO.
THEN 3 TABLESPOONS OF CHOPPED RED ONION
AND 2 TABLESPOONS OF CHOPPED TOMATO,
CHOPPED CILANTRO, A TABLESPOON.
IT MAKES THE GUACAMOLE SO FRESH AND SO TANGY.
1/2 OF A TABLESPOON OF LIME TO CUT THROUGH THE AVOCADO,
AND A SPLASH OF GREEN JALAPEÑO PEPPER TABASCO.
AND I FOUND GREEN IS A BETTER MATCH WITH AVOCADO THAN RED.
SOME SALT AND PEPPER.
THEN THE GUACAMOLE JUST GETS MASHED TOGETHER
KEEPING IT CHUNKY.
THAT'S IT.
THAT'S REALLY GOOD GUACAMOLE.
MM-HMM.
WHICH GIVES US JUST ENOUGH TIME TO SEE WHAT ROLLS YOU BROUGHT.
NOW I PUT A LITTLE BIT OF BUTTER INSIDE,
AND IT SEARS, IT GIVES A GREAT COLOR TO IT.
YES, YES.
WELL, I THINK-- LET'S REMOVE THE BREAD FIRST.
I THINK THE BREAD, YOU SEE ALREADY,
OH, YEAH, THAT'S PERFECT.
GREAT, OKAY.
AND I SEE THAT OUR BURGERS ARE READY TO EAT BY NOW.
YEAH.
OH, YEAH.
OKAY, SO NOW I'M REMOVING THEM FROM THE GRILL.
AND I'M GONNA DO THE TOPPING.
OH, YES.
OKAY, SO I'M GONNA PUT SOME LETTUCE
AND TOMATO ON BOTH OF THEM.
I LIKE PICKLE IN THE HAMBURGER.
YEAH.
YOUR SECRET SAUCE-- I LOVE IT.
AND THEN HERE, I'M GONNA DO MY, UH, USE THE MECOX.
I'M GONNA PUT SOME GUACAMOLE.
OH, ISN'T THAT GREAT?
YES, EXACTLY.
AND IDENTIFY WHAT IT IS.
NOW HOW EXACTLY DO YOU EAT THIS HAMBURGER?
IS THAT TOO TALL?
(speaking indistinctly)
LOOK HOW DELICIOUS THAT IS.
I MEAN, REALLY.
LAURENT, THAT'S AN AMAZING HAMBURGER.
THANK YOU FOR HAVING ME.
THANK YOU.
(Ina) I'M DISHING UP CLASSIC BURGER SIDES AND SALADS NEXT--
AN UNBEATABLE BUTTERMILK RANCH DRESSING
AND BAKED SWEET POTATO FRIES.
I DEFY YOU TO EAT JUST ONE.
THEN IT'S MY TURN
TO ANSWER YOUR BURGER JOINT QUESTIONS IN "ASK INA."
IT'S NOT JUST THE HAMBURGERS I LIKE IN BURGER JOINTS.
TRUTH IS, I LIKE THE SIDES EVEN BETTER,
PARTICULARLY A NICE SALAD WITH BUTTERMILK RANCH DRESSING.
THIS ISN'T THE PACKAGED KIND. THIS IS THE REAL THING.
I'LL SHOW YOU HOW TO MAKE IT.
I START BY PUTTING THREE CHOPPED SCALLIONS
INTO THE BOWL OF A FOOD PROCESSOR.
I ADD 1/2 A CUP OF FRESH BASIL LEAVES,
2 TABLESPOONS OF FRESHLY SQUEEZED LEMON JUICE,
AND 1 1/2 TABLESPOONS OF DIJON MUSTARD.
THEN I ADD 1 TABLESPOON OF GOOD OLIVE OIL,
TWO CLOVES OF GARLIC REALLY NICELY CHOPPED,
SOME KOSHER SALT-- ABOUT 2 1/2 TEASPOONS--
AND A TEASPOON OF FRESHLY GROUND BLACK PEPPER.
THAT ALL GETS PURéED FOR ABOUT 15 TO 20 SECONDS
JUST TO MAKE A REALLY SMOOTH MIXTURE.
THEN IT'S TIME TO ADD THE MAYONNAISE, 1 CUP.
AND LIKE I ALWAYS SAY, CHOOSE A GOOD MAYONNAISE.
TO GIVE IT SOME TANG,
1/2 A CUP OF GREEK-STYLE YOGURT--
THAT'S THE REALLY THICK ONE-- AND 1/2 A CUP OF BUTTERMILK.
AND JUST PURéE IT ALL IN THE FOOD PROCESSOR
UNTIL IT'S REALLY BLENDED AND SMOOTH.
IT'LL BE DELICIOUS.
GOOD NEWS-- IT'S EVEN BETTER IN ADVANCE
BECAUSE THE FLAVORS REALLY BLEND.
YOU WANT IT TO SIT IN THE FRIDGE FOR ABOUT AN HOUR.
OKAY, SO NOW I'M GONNA MAKE A SALAD WITH IT.
AND INSTEAD OF MAKING, LIKE, A BIG TOSSED SALAD,
I THINK SOMETIMES IT'S REALLY NICE
TO MAKE A SALAD THAT'S, LIKE, BIG WEDGES OF LETTUCE.
SO I'M GONNA USE A WEDGE OF, LIKE,
BOSTON OR BIBB LETTUCE-- BIG CHUNKS OF LETTUCE.
SOME TOMATO.
THIS DRESSING'S ACTUALLY FANTASTIC FOR COLESLAW
OR FOR CRUDITéS, SOMETHING LIKE THAT.
AND JUST SOME WEDGES OF TOMATO,
WHATEVER YOU LIKE IN A SALAD.
SOMETIMES I LIKE TO DO, LIKE,
A VERY, VERY, VERY THIN SLICE OF ONION--
GIVE IT A LITTLE HEAT.
AND THEN JUST, LIKE,
PULL IT APART SO IT LOOKS PRETTY.
POUR ON THE BUTTERMILK RANCH DRESSING.
YOU CAN ALWAYS LEAVE SOME ON THE SIDE
IF SOMEBODY WANTS TO HELP THEMSELVES TO MORE.
A LITTLE SALT AND PEPPER.
AND YOU CAN SEE WHY THAT'S ONE OF MY FAVORITE SALADS EVER--
BUTTERMILK RANCH DRESSING ON BIBB OR BOSTON LETTUCE.
SO THAT'S THE SALAD.
NEXT, WE CAN'T TALK ABOUT A BURGER JOINT
WITHOUT TALKING ABOUT FRIES, RIGHT?
BUT I'VE GOT A NEW TWIST ON IT. IT'S BAKED SWEET POTATO FRIES.
YOU'LL SEE HOW GOOD THEY ARE.
♪♪♪
OH, MY GOD, HOW GOOD DO THESE LOOK?
AND THEY'RE BETTER FOR YOU, BECAUSE THEY'RE NOT ONLY
SWEET POTATOES, BUT THEY'RE BAKED.
THEY START OUT WITH A POTATO LIKE THIS.
YOU WANT TO USE 'EM PRETTY QUICKLY.
THEY DON'T LAST AS LONG AS WHITE POTATOES.
BUT THEY ARE SO EASY TO MAKE. I'LL SHOW YOU HOW I DO IT.
TAKE TWO MEDIUM-SIZE PEELED SWEET POTATOES,
CUT THEM IN HALF, AND THEN CUT EACH HALF
INTO THREE LONG SPEARS.
PLACE 'EM ON A BAKING SHEET.
NEXT, DRIZZLE OVER 2 TABLESPOONS OF GOOD OLIVE OIL,
AND TOSS THEM TOGETHER.
THEN SPREAD THE POTATOES OUT IN ONE LAYER
JUST SO THEY COOK EVENLY.
NOW HERE'S AN UNUSUAL STEP THAT REALLY MAKES A DIFFERENCE.
TAKE 1 TABLESPOON OF LIGHT BROWN SUGAR
AND MIX IT WITH 1/2 A TEASPOON OF KOSHER SALT
AND 1/2 A TEASPOON OF FRESHLY GROUND BLACK PEPPER.
MIX IT ALL TOGETHER,
AND SPRINKLE IT ALL OVER THE POTATOES.
IT MAKES THEM TASTE SO FABULOUS,
AND IT REALLY HELPS THEM CARAMELIZE.
THEN PUT THEM IN A 450-DEGREE OVEN--
IT'S REALLY HOT--
FOR 20 TO 25 MINUTES TURNING THEM ONCE.
SO ALL I NEED TO DO IS PLATE UP THE FRIES.
THESE LOOK REALLY GOOD.
CRISP, THEY'RE TENDER,
A LITTLE SWEET, A LITTLE SALTY,
AND REALLY HOT.
A LITTLE EXTRA SALT AT THE END.
SO THAT'S TWO SIDE DISHES FOR BURGERS--
BUTTERMILK RANCH DRESSING AND SWEET POTATO FRIES.
NOW WHO COULD RESIST? BET YOU CAN'T EAT JUST ONE.
MMM.
THAT IS SO GOOD.
NEXT, IT'S ALL ABOUT BURGER JOINT FOOD.
FROM TOPPING IDEAS TO BROWNIE ADVICE,
I'VE GOT YOU COVERED.
OKAY, NOW IT'S YOUR TURN TO GRILL ME.
I'M GONNA ANSWER ALL YOUR QUESTIONS ON BURGER JOINT FOOD.
THIS IS FROM JOHN YORK.
"DEAR INA, I'M WONDERING IF YOU HAVE A SIMPLE, EASY WAY
"TO MAKE A QUICK SAUCE THAT WOULD BE GREAT
TO TOP A HAMBURGER AND GIVE THEM A LITTLE PUNCH."
WE LIKE A HAMBURGER WITH A PUNCH.
AND WHAT I LOVE IS BALSAMIC ONIONS AND BLUE CHEESE.
I'LL SHOW YOU HOW TO MAKE IT.
TAKE THREE SMALL RED ONIONS,
CUT THEM IN 1/4-INCH-THICK SLICES,
AND THROW THEM ON THE BAKING SHEET.
SPRINKLE OVER 1/4 OF A CUP OF GOOD BALSAMIC VINEGAR,
1/4 OF A CUP OF GOOD OLIVE OIL,
A TEASPOON OF SALT,
1/2 A TEASPOON OF PEPPER,
AND JUST TOSS EVERYTHING TOGETHER.
BAKE THE ONIONS AT 375 DEGREES
UNTIL THE ONIONS ARE JUST TENDER.
IT TAKES ABOUT 10 TO 12 MINUTES.
WHEN THEY'RE DONE, TAKE THEM OUT OF THE OVEN,
AND THEN ADD TWO MORE TABLESPOONS OF BALSAMIC VINEGAR.
IT REALLY GIVES THE FLAVOR A LOT OF PUNCH.
GIVE THEM A FINAL TOSS.
THEN YOU JUST PUT A SLICE OF LOVELY BLUE CHEESE
RIGHT ONTO THE BURGER PATTY,
TOP IT WITH THESE MELTINGLY DELICIOUS SWEET-AND-SOUR
BALSAMIC ONIONS, PUT THE TOP ON,
AND THAT'S ONE PUNCHY BURGER.
OKAY, WHAT'S NEXT?
THIS IS AN E-MAIL FROM DANIEL WEBB.
"HI, INA, I'M WONDERING WHY DO YOU CALL HAMBURGERS
HAMBURGERS WHEN THERE'S NO HAM IN THEM?"
THAT'S A GREAT QUESTION.
ACTUALLY, WORD HAS IT,
THE GERMAN IMMIGRANTS FROM HAMBURG
BROUGHT HAMBURGERS HERE, AND SO YOU'RE RIGHT.
THERE'S NO HAM IN IT AT ALL. OKAY, WHAT'S NEXT?
THE NEXT ONE'S FROM ANU DETERRO.
"HI, INA, MY HUSBAND AND I ARE NOT BIG INTO DESSERTS.
THE ONLY DESSERT WE LOVE ARE BROWNIES."
GOOD ONE TO LOVE.
"PLEASE, CAN YOU GIVE ME TIPS
TO GET SOFT, GOOEY BROWNIES AND HOW TO STORE THEM?"
SO THERE ARE TWO THINGS THAT ARE IMPORTANT
ABOUT GOOEY BROWNIES.
ONE IS ACTUALLY IF YOU UNDERBAKE THEM A LITTLE BIT,
THE CENTER'S A LITTLE GOOIER, WHICH IS GREAT.
AND THE SECOND ONE IS WHAT WE DO WITH BAREFOOT CONTESSA BROWNIES.
I FOLD SEMISWEET CHOCOLATE CHIPS INTO THE BATTER,
AND THEN WHEN THEY BAKE, THEY GET REALLY GOOEY.
THOSE ARE TWO GOOD TIPS.
OKAY, ABOUT STORING THEM, I'LL SHOW YOU WHAT I DO.
SO BY WRAPPING THEM,
THE KEY IS REALLY KEEPING MOISTURE IN,
SO IT'S BEST TO WRAP A WHOLE TRAY IF YOU STILL HAVE IT,
NOBODY'S EATEN THEM.
AND THE KEY TO IT IS TO WRAP THE ENTIRE TRAY,
NOT JUST THE TOP.
SO WHAT I DO IS I TAKE THE BOTTOM,
WRAP THE PLASTIC WRAP ALL THE WAY AROUND THE TOP
SO IT MEETS ON THE TOP, AND THAT WAY, YOU KNOW
IT'S COMPLETELY WRAPPED.
AND THEN I WRAP THE OTHER HALF, TOO.
IT'S ALWAYS EASIER IF YOU HAVE A HUGE PLASTIC WRAP,
BUT I NEVER DO.
THIS IS ACTUALLY A GOOD TIP--
GETTING PROFESSIONAL PLASTIC WRAP.
YOU CAN GO TO A RESTAURANT SUPPLY STORE IN YOUR TOWN
AND GET A REALLY BIG PLASTIC WRAP.
OKAY, THAT'S WRAPPED COMPLETELY,
AND THEN JUST STORE IT IN THE REFRIGERATOR JUST LIKE THAT.
OKAY, THEN IF YOU HAVE INDIVIDUAL BROWNIES,
YOU WANT TO WRAP THEM INDIVIDUALLY.
SO AGAIN, ONE PIECE OF PLASTIC WRAP.
I'M, LIKE, THE PLASTIC WRAP QUEEN.
SO PLASTIC STRETCHES BETTER ON A DIAGONAL
BETTER THAN A STRAIGHT, SO I PUT IT ON A DIAGONAL
AND JUST WRAP EACH ONE JUST LIKE THAT.
OH, GOOD, THIS IS A VIDEO.
Hi, Ina, please help.
I love having a baked potato at a restaurant.
It seems like it should be easy to make one at home,
but no matter what I try,
I can't duplicate that crusty outside and fluffy inside.
What's the secret?
I want to make one in my own home
and be able to say, "how easy was that?"
THAT'S GREAT. WELL, IT SHOULD BE EASY.
YOU KNOW, MOST PEOPLE DO IT IN FOIL,
AND WHAT I FIND IS IF YOU BAKE A POTATO IN FOIL,
ALL IT DOES IS STEAM.
YOU GET NO CRUSTY OUTSIDE, AND IT'S NOT THAT CREAMY INSIDE.
SO I'LL SHOW YOU EXACTLY WHAT I DO.
YOU GET NICE BIG POTATOES.
IDAHO RUSSET BAKING POTATOES ARE PERFECT.
RINSE THEM UNDER THE TAP WITH A SCRUB BRUSH.
THEN PUT THEM IN A 350-DEGREE OVEN
DIRECTLY ON THE BAKING RACK.
THAT'S THE KEY,
SO THE HOT AIR CAN CIRCULATE ALL AROUND IT.
BAKE THEM FOR 45 TO 60 MINUTES,
DEPENDING ON THE SIZE OF THE POTATO,
UNTIL THEY'RE TENDER ALL THE WAY THROUGH.
AND THE POTATOES, JOSH, COME OUT JUST LIKE THIS.
WHAT YOU DO IS JUST CUT IT RIGHT DOWN THE MIDDLE.
IT'S NICE AND TENDER.
AND SQUEEZE THE ENDS. OH, THAT LOOKS SO GOOD.
A LITTLE BUTTER.
BUTTER MAKES EVERYTHING TASTE BETTER.
LOTS OF SALT AND PEPPER.
AND THAT'S THE PERFECT BAKED POTATO.
I WOULD SAY THIS BAKED POTATO'S GOT MY NAME ON IT.
OH, IT'S SO DELICIOUS.
PERFECT.
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