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I'M THE BAREFOOT CONTESSA,
AND I'M ASKING PROFESSIONAL CHEFS
WHAT THEY LIKE TO COOK WHEN THEY'RE OFF DUTY.
AND I MAY HAVE A FEW SECRETS MYSELF.
(Ina) I'M MAKING BREAKFAST, IT'S SUNDAY MORNING OATMEAL,
PLUS, BANANA RASPBERRY SMOOTHIES.
THAT'S ONE OF MY FAVORITE OFF-DUTY MEALS.
LUNCH IS A CLASSIC KOREAN DISH,
KIMCHI FRIED RICE WITH FRIED EGG.
IT'S WHAT MY FRIEND JULIA TURSHEN,
WHO'S A FABULOUS PRIVATE CHEF AND COOKBOOK WRITER,
WHIPS UP WHEN SHE'S AT HOME.
THEN TWO CHEFS ARE SPILLING THE BEANS
ON THEIR FAVORITE HOME-COOKED DINNER.
IT'S GRILLED LAMB CHOPS WITH A DOUBLE HIT OF ARTICHOKES
FOR NEW YORK'S CEDRIC VONGERICHTEN.
AND LOCAL COOKING HERO KEVIN PENNER
IS MAKING SPICY INDIAN DAL.
THEN I'M BACK IN THE KITCHEN COOKING SPAGHETTI AGLIO e OLIO,
ALSO KNOWN AS MIDNIGHT PASTA.
IT'S A PERFECT DINNER WHEN YOU'RE OFF THE CLOCK.
♪♪♪
WHEN I USED TO HAVE A SPECIALTY FOODS STORE
AND WE USED TO MAKE, LIKE,
3,000 MUFFINS FOR BREAKFAST, 2,000 CROISSANT,
THAT WAS THE LAST THING I WANTED FOR BREAKFAST.
ONE OF MY FAVORITE GO-TO FOODS IS OATMEAL.
AND I'M GONNA MAKE REALLY SPECIAL SUNDAY MORNING OATMEAL.
AND THAT'S WHAT I MAKE WHEN I'M OFF DUTY.
SO THE FIRST THING IS 1 1/2 CUPS OF MILK.
AND I'M GONNA ADD SOME WATER TO IT.
I HAVE TO SAY,
INSTEAD OF MAC AND CHEESE, FOR ME, COMFORT FOOD IS OATMEAL.
I LOVE IT.
THE NICE THING, IT'S REALLY EASY TO MAKE.
AND YOU CAN ADD LOTS OF DELICIOUS THINGS
TO MAKE IT SPECIAL, WHICH IS EXACTLY WHAT I'M GONNA DO.
THE NEXT THING IS 2 CUPS OF WATER.
OKAY, HEAT ON.
AND NOW I'M GONNA ADD 1 1/2 CUPS OF OATMEAL.
I ACTUALLY USE QUICK COOKING, NOT INSTANT.
I FIND THE INSTANT'S REALLY TOO SMOOTH.
AND YOU CAN USE REGULAR OATMEAL, BUT IT TAKES FOREVER TO COOK.
I LIKE GOOD IRISH OATMEAL,
1 1/2 CUPS.
NEXT, I'M GONNA MAKE BANANA RASPBERRY SMOOTHIES.
AND I THINK MY FRIEND FRANK IS GONNA SHOW UP.
IF IT'S GOOD AND HEALTHY, HE'S GONNA BE HERE.
AND LOTS OF SALT, I'M A FANATIC ABOUT SALT IN OATMEAL,
ABOUT 1/2 A TEASPOON.
GIVE IT A BIG STIR.
AND THIS IS GONNA COOK FOR ABOUT FOUR TO FIVE MINUTES,
JUST SIMMER AWAY.
AND WHILE THIS GETS NICE AND THICK,
I'M GONNA MAKE BANANA RASPBERRY SMOOTHIES.
SO FOR RASPBERRY BANANA SMOOTHIE,
GOT TO START WITH GOOD RASPBERRIES.
SO IT'S 1/2 A PINT OF RASPBERRIES.
YOU KNOW, THE THING ABOUT OFF-DUTY COOKING IS
I COOK ALL DAY LONG,
AND THE LAST THING I WANT TO DO WHEN I'M OFF DUTY IS COOK.
SO I MAKE REALLY SIMPLE THINGS.
AND SMOOTHIES ARE GREAT,
BECAUSE THEY'RE FULL OF FRUIT AND GOOD STUFF.
AND YOU CAN MAKE ANY FLAVOR YOU WANT.
SO I JUST TAKE A BANANA AND JUST THROW IT IN.
AND THEN FRESH ORANGE JUICE, ABOUT 1/4 OF A CUP.
THIS CAN BE REALLY ANY PROPORTION YOU LIKE.
1/2 A CUP OF SKIM MILK.
YOU CAN USE ANY KIND OF MILK YOU HAVE AT HOME.
1/4 CUP OF YOGURT.
YOU CAN USE GREEK YOGURT OR REGULAR YOGURT,
WHATEVER YOU HAVE.
A TABLESPOON OF HONEY-- IT'S GOT TO BE A LITTLE SWEET.
THE NICE THING ABOUT SMOOTHIES IS YOU CAN DO WHATEVER YOU LIKE.
OKAY, THE LAST THING IS ICE.
IT'S GONNA MAKE IT REALLY THICK AND DELICIOUS.
2 CUPS OF ICE RIGHT IN, AND JUST GIVE IT A BLITZ.
YOU WANT IT REALLY SMOOTH.
YOU DON'T WANT IT ICY AT ALL.
OKAY, THAT LOOKS PERFECT.
I'M GONNA CHECK ON THE OATMEAL.
AND I'M GONNA ADD LOTS OF DELICIOUS THINGS TO IT.
PUT ONE BANANA IN,
1/2 A CUP OF GOLDEN RAISINS.
PLUS, I LIKE 1/2 A CUP OF DRIED CHERRIES.
YOU CAN USE ANYTHING YOU LIKE.
BUT CHERRIES HAVE THAT NICE SWEETNESS.
OKAY, RIGHT IN.
I'M GONNA STIR IT IN, AND THEN I HAVE THIS LITTLE TRICK.
WHAT I DO IS PUT THE LID ON THE POT,
AND JUST LET THE DRIED FRUIT STEAM A LITTLE BIT,
AND THEY PLUMP UP.
FRANK SHOULD BE HERE ANY MINUTE, SO I'M GONNA POUR THE SMOOTHIES,
GET EVERYTHING READY.
HOW GORGEOUS IS THAT? OOH.
AND IT'S GOOD FOR YOU, TOO. THAT'S EVEN BETTER.
AND THEN WITH THE OATMEAL, I LIKE A LITTLE MAPLE SYRUP.
FORGET ALL THIS STUFF THAT SAYS “MAPLE-FLAVORED SYRUP.”
I DON'T KNOW WHAT THAT IS.
YOU WANT REALLY GOOD AMBER GRADE A MAPLE SYRUP,
BECAUSE IT'S GOT A LITTLE BITTERNESS IN IT
THAT'S JUST DELICIOUS.
OKAY, NOW WE NEED THE OATMEAL.
OH, THE FRUIT'S ALL NICELY PLUMPED.
IT'S NICE AND THICK.
OH, THIS IS GONNA BE SO GOOD.
I THINK FRANK'S GONNA LIKE IT.
BIG BOWLS OF OATMEAL.
HELLO. PERFECT TIMING? HELLO.
MWAH. GREAT TO SEE YOU.
TERRIFIC.
MM-HMM.
IT SMELLS DELICIOUS.
IT'S GOT DRIED CHERRIES AND RAISINS AND BANANA IN IT.
AND IT'S--
AND HEALTHY TO BOOT.
OH, OKAY.
THANK YOU SO MUCH. LUCKY ME.
PLEASE.
YEAH.
I THINK I NEED A LITTLE MAPLE SYRUP, TOO.
THIS IS REQUIRED.
MMM.
ISN'T THAT GOOD?
MMM.
I LOVE BANANAS, AND THE CHERRIES ARE A LITTLE SWEET.
THAT IS VERY, VERY GOOD.
(glasses clinking)
MAYBE TOO HEALTHY.
MMM. I COULD HAVE THIS EVERY DAY.
WELL, ACTUALLY, FOR YEARS WHEN I HAD THE STORE,
I DID HAVE IT EVERY DAY AND I STILL DO.
UP NEXT,
THREE CHEFS SPILL THE BEANS ON OFF-DUTY COOKING.
THERE'S A KOREAN CLASSIC,
KIMCHI FRIED RICE WITH A FRIED EGG.
IT'S GREAT FOR LUNCH.
PLUS TWO DINNERS, LAMB WITH ARTICHOKES
AND SPICY DAL.
AND THEN, I'M BACK IN THE KITCHEN
MAKING MIDNIGHT PASTA, SPAGHETTI AGLIO e OLIO.
IT'S SIMPLE, AND IT'S DELICIOUS.
I WAS ASKING MY FRIENDS WHO ARE IN THE FOOD BUSINESS
WHAT THEY MAKE WHEN THEY'RE OFF DUTY.
AND I ASKED MY FRIEND JULIA TURSHEN,
WHO'S NOT ONLY ADORABLE,
BUT SHE'S A PRIVATE CHEF AND A FOOD WRITER,
AND HER ANSWER WAS A LITTLE UNUSUAL.
I LOVE TO MAKE KIMCHI FRIED RICE.
NEVER?
NEVER. OKAY.
START WITH HALF AN ONION...
AND TWO CLOVES OF GARLIC.
SHOULD BE PLENTY, YEAH. PERFECT.
IT'S GOOD TO HAVE A LITTLE HELP.
YEAH. (chuckles)
YEAH. (chuckles)
SO WE'RE GONNA GET THESE GOING WITH SOME OLIVE OIL...
UM, IN A PRETTY HOT PAN.
MM-HMM.
YEAH. YEAH.
QUICK AND SATISFYING.
OKAY, PERFECT. SO I'LL GIVE YOU THAT.
MM-HMM.
YEAH.
OKAY, I BETTER CHOP IT FAST.
THE BIG PICTURE
YEAH.
OH.
AND--WE'RE GONNA PUT A FRIED EGG ON TOP.
AND THEN IT'S-- THEN IT'S LIKE A WHOLE MEAL.
INSTEAD OF, LIKE, A SIDE DISH. YEAH.
GARLIC IN.
YEP, PERFECT.
A GOOD PINCH OF SALT.
MM-HMM.
I THINK YOU'VE DONE THIS BEFORE.
A PINCH OF SALT, I'VE DEFINITELY DONE.
OKAY, SO THIS COOKS FOR...
THAT'LL GO FOR MAYBE, LIKE, EIGHT OR TEN MINUTES.
YEAH.
LOW HEAT? OKAY, PERFECT.
SO THIS IS KIMCHI.
WHICH IS A PRETTY FUNKY INGREDIENT.
(chuckles) YEAH.
BUT, OKAY. AND SO WHAT IS IT?
SO KIMCHI IS A FERMENTED, SORT OF PICKLED, CABBAGE...
THAT COMES FROM KOREA.
OHH.
AND, UM...
MM-HMM.
YEAH, TRADITIONALLY, THEY MAKE IT, AND, UM,
THEY SORT OF, UH, PACK THE--A WHOLE NAPA CABBAGE
WITH SALT AND DRIED SHRIMP AND ANCHOVY
OHH.
AND HOW LONG DO THEY BURY IT FOR?
OHH.
WHICH IS...
YEAH.
AND THE OLDER IT IS, THE MORE PRIZED IT IS.
EXACTLY.
SOMETHING TELLS ME IT'S LIKE FENNEL, THOUGH.
EXACTLY.
EXACTLY, YEAH. YEAH.
THIS TOTALLY, LIKE YOU CAN JUST SMELL,
YEAH.
OKAY.
I'M--I'M GAME.
YEAH. I THINK THAT'S PRETTY GOOD.
RIGHT IN,
OKAY.
FANTASTIC. CAN I BORROW YOUR KNIFE?
SO WHERE DO YOU GET KIMCHI?
UM, YOU CAN GET KIMCHI AT, LIKE, ANY ASIAN MARKET REALLY.
AND YOU CAN ALSO ORDER IT ONLINE.
YEAH, PLEASE.
OKAY. HOW LONG DOES THIS TAKE TO COOK?
THAT YOU CAN JUST GO FOR, LIKE, MAYBE THREE MINUTES,
YEAH.
AND GET THE FLAVOR TO SORT OF CALM DOWN A BIT.
OKAY.
YEAH.
PERFECT.
OKAY. IT ACTUALLY SMELLS DELICIOUS NOW.
YEAH.
IT'S GROWING ON ME?
THAT'S SCARY.
NOW WE CAN ADD THE RICE.
THIS IS 2 CUPS OF DAY-OLD RICE.
YEAH. YEAH.
YEAH, EXACTLY. EXACTLY.
(laughs)
UM, I PREFER IT ‘CAUSE IT'S, UM,
IT'S A LOT DRYER THAN FRESH RICE.
OH, IT ABSORBS THE FLAVORS BETTER.
OH, THAT'S REALLY INTERESTING. COOL.
BUT THIS COULD BE DAY-OLD, UH, COOKED BROWN RICE
YEAH, I WAS THINKING BROWN RICE WOULD BE REALLY NICE.
OKAY, COOL.
MAYBE ABOUT FOUR MINUTES, WHICH IS PERFECT,
‘CAUSE IT'S ENOUGH TIME TO DO TWO FRIED EGGS.
YEAH, EXACTLY.
YEAH.
JUST A LITTLE BIT.
AND THEN...
A LITTLE SALT, I CAN DO THAT.
A LITTLE SALT ON TOP.
PERFECT.
OKAY, SO I'M JUST GONNA PUT A LID ON TOP,
THAT'S ACTUALLY A GREAT TIP.
YEAH. PERFECT. YEAH.
YEAH, PLEASE.
‘CAUSE EGGS LIKE TO COOK AT A--
SO THEY DON'T GET TOUGH.
(laughs)
YEAH.
OKAY, SO NOW WE HAVE THE--
MM-HMM.
MM-HMM.
EXACTLY.
YEAH, PERFECT.
(Julia) I'LL GRAB OUR EGG.
WOW.
(chuckles)
ONE FOR YOU.
WOW.
“A” FOR THIS.
AND SOME SCALLIONS.
YEAH.
DOING A LITTLE SALT AND PEPPER ON TOP
I THINK WE'LL JUST USE THAT KOREAN RED CHILI...
WHICH IS REALLY GREAT,
OH, IT IS.
YEAH. YEAH.
(laughs)
THIS YOU CAN ALSO GET, LIKE, AT ANY ASIAN MARKET,
OH, OKAY.
I CAN SEE WHY YOU MAKE THIS WHEN YOU ARE OFF DUTY.
RIGHT.
I HOPE YOU'RE A CONVERT.
IT'S GOOD?
MM-HMM. YEAH.
OH, YOU'RE VERY WELCOME. GOOD.
AND I'VE ALWAYS BEEN YOUR FAN. MWAH.
NEXT UP, TWO HOT CHEFS
ARE SERVING UP THEIR HOME-COOKED DINNER FAVORITES.
FIRST, THERE'S KEVIN PENNER'S DAL.
BET YOU CAN'T WAIT TO SEE WHAT THAT IS.
AND CEDRIC VONGERICHTEN'S
GRILLED LAMB CHOPS WITH ARTICHOKES AND OLIVES.
THEN, I'M RUSTLING UP MIDNIGHT PASTA.
YOU DON'T HAVE TO HAVE WORKED IN A RESTAURANT TO LOVE THIS.
SO PICTURE THIS,
YOU'VE JUST SPENT AN ENTIRE DAY COOKING IN A RESTAURANT KITCHEN.
TRUST ME, THE LAST THING YOU WANT TO DO
IS COME HOME AND SPEND AN HOUR MAKING DINNER FOR YOURSELF.
SO I'VE ASKED TWO STAR CHEFS
WHAT THEY MAKE WHEN THEY'RE OFF DUTY.
THE FIRST ONE IS CEDRIC VONGERICHTEN.
HE'S THE CHEF AT PERRY ST. RESTAURANT IN NEW YORK.
Hi, Ina.
ON MY DAYS OFF,
THERE'S ONE DISH I LOVE TO COOK OVER AND OVER AGAIN.
IT'S GRILLED LAMB CHOP WITH ARTICHOKE PURéE,
SOME BABY, CRISPY ARTICHOKE,
AND BLACK OLIVES.
THIS IS AN 8-OUNCE, UH, RACK OF LAMB,
WHICH I ALREADY SEASONED.
I'M GONNA PUT THIS ON THE GRILL
TO COOK ON THE FAT SIDE FOR ABOUT 12 MINUTES.
SO WHILE THE MEAT IS COOKING,
YOU WANT TO MAKE SURE YOU KEEP ON TURNING IT
SO YOU GET A NICE SEAR ALL AROUND IT.
TO GO WITH THE LAMB,
I AM SERVING TWO TYPE OF ARTICHOKE.
ONE, WE'RE GONNA DO ARTICHOKE PURéE,
WHICH I'M GONNA EXPLAIN IN A MINUTE,
AND THE OTHER, WE'RE GONNA USE THOSE TINY, LITTLE ARTICHOKE
TO MAKE CRISPY DEEP-FRIED.
SO RIGHT NOW I'M COOKING THE BABY ARTICHOKE
UNTIL THEY'RE GOLDEN ON THE OUTSIDE
AND TENDER IN THE MIDDLE.
WHAT YOU DO IS, BASICALLY,
REMOVING THE BABY LEAF ALL AROUND THE ARTICHOKES,
JUST TO KEEP THE CENTER OF IT AND DICE IT DOWN.
♪♪♪
AND NOW, IT'S TIME TO PLATE.
SO THIS IS MY ARTICHOKE PURéE.
AND I WILL SHOW YOU EXACTLY HOW TO MAKE IT.
PLACE A CUP OF CHOPPED, LARGE ARTICHOKE HEARTS
INTO A PAN WITH 1/2 A CUP OF WATER
AND 1/2 A CUP OF OLIVE OIL,
HALF A GREEN THAI CHILI,
AND 2 TEASPOON OF SALT.
THEN COOK THEM WITH THE LID ON
UNTIL THE ARTICHOKES ARE TENDER.
THEN POUR THE WHOLE LOT INTO A BLENDER,
AND BLEND IT UNTIL THE MIXTURE IS SMOOTH.
AND THEN ADD 2 TEASPOON OF LEMON JUICE.
THEN COOL IT OVER ICE.
NEXT, THE CRISPY BABY ARTICHOKES,
THEN, THE BLACK CERIGNOLA OLIVES,
AND A FEW LEAVES OF SAVORY HERBS.
SLICE THE LAMB AND PUT IT ON TOP.
AND LASTLY, I LIKE TO PUT A TABLESPOON OF TOASTED PANKO,
WHICH IS BREADCRUMBS AND OLIVE OIL
AND A LITTLE BIT OF SEA SALT.
THERE IT IS, INA.
THIS IS WHAT I LIKE TO ENJOY ON MY DAYS OFF.
CEDRIC, THAT LOOKS FANTASTIC.
I WOULD SAY, THAT WOULD BE GOOD ANY NIGHT OF THE WEEK.
THE SECOND CHEF IS KEVIN PENNER, HERE IN EAST HAMPTON.
I GO TO HIS RESTAURANTS ALL THE TIME.
HE RUNS SEVERAL RESTAURANTS, SO HE'S REALLY BUSY.
I'M DYING TO KNOW WHAT HE EATS AT NIGHT WHEN HE'S HOME ALONE.
Hi, Ina.
I'M READY TO SPILL THE BEANS
ABOUT MY FAVORITE OFF-DUTY DINNER.
AND ONE OF MY FAVORITE CUISINES IS INDIAN CUISINE,
SO WHAT I'M GONNA MAKE IS DAL,
THE SPICY, INDIAN LENTIL DISH.
FIRST, THE SPLIT MUNG DAL LENTILS, 1 CUP,
2 TEASPOONS OF TURMERIC
FOR A GREAT, DEEP YELLOW COLOR,
WITH 5 CUPS OF WATER,
AND A TABLESPOON OF SALT.
THIS GETS BROUGHT TO THE BOIL, AND THEN SIMMERED FOR 40 MINUTES
UNTIL THE DAL HAS A PORRIDGE CONSISTENCY.
SO INA, THE NEXT STEP IS TO TOAST THE SPICES.
THERE ARE QUITE A FEW INVOLVED, BUT THEY'RE WELL WORTH
THE INVESTMENT, BECAUSE YOU CAN USE THEM
IN SO MANY DIFFERENT CUISINES AND DISHES.
OKAY, SO YOU NEED A DRY SAUTé PAN
AND ADD 2 TEASPOONS OF CORIANDER SEEDS,
3 TEASPOONS OF CUMIN SEEDS...
1 TEASPOON OF FENUGREEK SEEDS,
1 TEASPOON OF BLACK PEPPERCORNS,
AND 5 DRIED RED CHILIES.
I LIKE TO USE BHUT JOLOKIA, HOT.
AND THEN YOU HAVE TO GRIND THEM, PREFERABLY IN A SPICE GRINDER.
IF YOU DON'T HAVE A SPICE GRINDER,
A COFFEE GRINDER WILL WORK PERFECTLY WELL.
ALL RIGHT, LAST STAGE NOW.
SO YOU SAUTé 2 TABLESPOONS OF MINCED GARLIC
AND 3 TABLESPOONS OF MINCED SHALLOTS
IN 2 TABLESPOONS OF VEGETABLE OIL.
WHEN THEY ARE SOFTENED, YOU ADD A CUP OF COCONUT MILK.
BRING IT TO THE BOIL, THEN ADD THE GROUND SPICES,
AND COOK THEM TOGETHER FOR A MINUTE.
THEN YOU ADD IT TO THE DAL,
TURN THE HEAT DOWN, AND SIMMER IT FOR TEN MINUTES.
SO, INA, ALL WE HAVE LEFT TO DO IS SERVE IT UP.
FIRST, WE'RE GONNA PUT DOWN SOME BASMATI RICE.
IT'S NICE AND AROMATIC.
NEXT COMES THE DAL.
DOESN'T THAT LOOK GORGEOUS?
FINALLY, I'M GONNA GARNISH IT WITH A NICE CLEAN HERB.
IN THIS CASE, IT'S GONNA BE SOME LEAVES OF CELERY.
VOILà, MY FAVORITE OFF-DUTY DINNER.
WOW, THAT LOOKED DELICIOUS.
I THINK I'M GONNA HAVE TO PERSUADE KEVIN
TO PUT THAT ON THE MENU.
(Ina) NEXT, I'M BACK IN THE KITCHEN WITH MIDNIGHT PASTA,
SPAGHETTI AGLIO e OLIO.
YOU DON'T HAVE TO BE A CHEF OR WAIT FOR MIDNIGHT.
YOU'LL WANT TO MAKE THIS RIGHT AWAY.
IT'S SO GOOD.
PASTA WITH GARLIC AND OLIVE OIL, IT'S GOT TO BE
ONE OF THE FASTEST MEALS YOU CAN MAKE.
IT'S PASTA WITH GARLIC
AND OLIVE OIL AND LOTS OF PARMESAN CHEESE.
AFTER A REALLY BUSY DAY TESTING RECIPES,
THAT'S WHAT I LOVE TO MAKE.
IN FACT, A LOT OF CHEFS CALL IT MIDNIGHT SPAGHETTI,
BECAUSE THEY MAKE IT AT MIDNIGHT.
SO THE FIRST THING I NEED IS LOTS OF GARLIC.
SO I'VE GOT EIGHT CLOVES OF GARLIC.
I KNOW IT SOUNDS LIKE A LOT FOR A POUND OF PASTA,
BUT IT'S REALLY WORTH IT.
AND WHEN GARLIC COOKS, ACTUALLY, IN THE OLIVE OIL,
IT ACTUALLY GETS A LITTLE BIT SWEET.
SO I'M JUST GONNA SLICE THEM.
THE PROPER NAME OF THIS
IS WHAT ITALIANS CALL SPAGHETTI AGLIO e OLIO.
AND I'M SURE MY ITALIAN ACCENT'S JUST TERRIBLE,
BUT THAT'S BASICALLY IT.
IT ACTUALLY MEANS “SPAGHETTI WITH OLIVE OIL AND GARLIC.”
IT SOUNDS MUCH MORE EXOTIC, THOUGH.
SO 1/3 OF A CUP OF OLIVE OIL.
IT'S ACTUALLY QUITE A BIT,
‘CAUSE THE GARLIC'S GONNA SORT OF SIMMER IN IT.
EIGHT CLOVES OF GARLIC, THINLY SLICED,
RIGHT INTO THE OIL.
OKAY, THAT'S JUST GONNA COOK FOR ABOUT TWO MINUTES,
JUST UNTIL IT STARTS TO COLOR BUT NOT BROWN.
YOU DON'T WANT IT BURNT.
OKAY, NEXT IS--I LIKE A LITTLE HEAT IN THIS,
SO I'M GONNA PUT
ABOUT 1/2 A TEASPOON OF RED PEPPER FLAKES IN.
YOU CAN MAKE IT AS HOT OR NOT HOT AS YOU LIKE.
SO THIS IS THE CURIOUS THING ABOUT THIS RECIPE
IS I'M GONNA ADD 1 1/2 CUPS OF PASTA WATER.
WHILE THE PASTA WAS BOILING,
I ACTUALLY RESERVED SOME OF THE PASTA WATER.
SO IT'S HOT,
AND IT'S GOT A LITTLE BIT OF THAT STARCH IN IT.
AND WHAT IT'S GONNA DO
IS REALLY MOISTEN AND THICKEN THIS PASTA.
A TEASPOON OF SALT.
YOU CAN ALWAYS ADD MORE SALT LATER.
AND THIS IS GONNA COOK AWAY FOR ABOUT FIVE MINUTES.
AND THE GARLIC IS GONNA GET REALLY TENDER.
AND THE SAUCE IS GONNA BE DELICIOUS.
IN THE MEANTIME, I NEED FRESH PARSLEY.
I NEED ABOUT 1/2 A CUP OF FRESH PARSLEY.
SO THINK OF-- THE FLAVORS ARE REALLY GOOD.
PASTA WITH REALLY GOOD OLIVE OIL,
GARLIC THAT'S BEEN COOKED
UNTIL IT'S REALLY TENDER AND SORT OF SWEET,
FRESH PARSLEY,
WHICH IS AN UNDER-APPRECIATED HERB,
AND LOTS AND LOTS OF PARMESAN CHEESE.
I MEAN, HOW BAD COULD THAT BE?
OKAY, THAT'S THE CHOPPED PARSLEY.
WAIT TILL YOU SEE HOW FAST THIS IS.
I'VE GOT THE PASTA.
I'M JUST GONNA ADD IT TO THE SAUCE,
RIGHT INTO THE PAN.
AND ALL THIS PASTA IS GONNA ABSORB
THE GARLIC AND THE OLIVE OIL.
JUST LET IT COOK TOGETHER,
JUST FOR A FEW MINUTES.
SO THIS IS JUST 1 POUND OF PASTA, IT'S SPAGHETTI.
I COOKED IT ACCORDING TO THE PACKAGE,
WHICH IS ABOUT 12 MINUTES FOR THIS KIND OF PASTA.
AND AS THIS SITS IN THE PASTA WATER
WITH THE GARLIC,
IT JUST REALLY ABSORBS ALL THE FLAVORS,
THE SALT AND THE RED PEPPER
AND ALL OF THAT SWEET GARLIC.
YOU CAN REALLY SEE IT'S BEING ABSORBED.
OKAY, ABOUT 1/2 A CUP OF...
GOOD PARSLEY
AND A CUP OF PARMESAN CHEESE.
I MEAN, THAT'S GOTTA BE GOOD.
AND YOU JUST TOSS IT ALL TOGETHER,
AND THAT'S WHAT'S KNOWN AS MIDNIGHT SPAGHETTI,
PASTA WITH GARLIC AND OLIVE OIL.
THIS SMELLS SO AMAZING.
WHAT A GREAT DINNER THIS IS.
A LITTLE BIT OF PARSLEY,
A LITTLE PARMESAN.
OH, MY GOD, I CAN'T WAIT TO TASTE THIS.
MMM. THE GARLIC SMELLS AMAZING.
AND, I MEAN, HOW EASY WAS THIS?
MMM. THERE'S A REASON WHY CHEFS MAKE THIS
AFTER A HARD DAY AT THE KITCHEN.