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IS HA-APPY WITH ME ♪
ALTHOUGH THEY DON'T GET TOP
BILL, SIDE DISHS ARE JUST AS
IMPORTANT AS THE MAIN MEAL ON
THANKSGIVING.
HOW.
THANK YOU.
THIS IS PERFECT FOR
THANKSGIVING FOR VEGETARIANS OR
THOSE HO DON'T EAT GLUTTEN.
IT'S A GRADUATE DISH AS A--
GREAT DISH FOR SIDE.
AND CORN IS TRADITIONALLY SERVED
DISH.
THIS IS CORN WE SAUTE IN BUTTER
WITH OIL.
OF -- I MEAN WITH BUTTER.
A PUT IT IN THE PROCESS ISOR
AND GRIND IT UP A BIT.
MOST RECIPES STARTED WITH A BOX
OF JIFFY MUFFIN MIX AND A CAN OF
CREAM CORN AND WE DON'T DO MIXES
AND WE DON'T DO CANNED ANYTHING.
THAT WASN'T AN OPTION.
RECIPE.
YOU CAN USE SPICES -- I WILL PUT
BACON IN, BUT YOU DON'T HAVE TO.
YOU CAN USE PEPPER JACK CHEESE,
LOTS OF VERSATILITY.
WE WILL TAKE EGGS.
FOUR OF THEM.
AND I HAVE A CUP OF MILK AND
A CUP OF HALF-AND-HALF AND WILL
MIX THIS TOGETHER.
AND ALL YOU DO IS KEEP ADDING
THINGS TO THE BOWL AND STIRRING
IT UP AND EVENTUALLY WILL
POUR IT INTO A DISH.
AND WE WILL BAKE IT IN A WATER
BATH.
I DIDN'T KNOW IT HADDA
A FANCY NAME.
IT'SA A NICE GENTLE WAY OF
COOKING EGGS SO THEY DON'T GET
RUBBERY
WHEN YOU OVER COOK EGGS THEY GET
TOUGH AND CURDLE AND IT MAKES IT
WANT THAT.
JUSTA A LITTLE BIT OF SALT,
PEPPER AND SUGAR AND THIS IS
CORN MEAL.
HIS IS STONE GROUND CORN MEAL.
IT IS NICE BECAUSE IT IS GROUND
WITH STONES AND DOESN'T LOSE THE
VITAMINS OR MINERALS.
KEEP DUMPING THINGS IN.
DO YOU SERVE THIS AT
THANKSGIVING?
WE ARE GOING TO SERVE IT AT
A NICE DISH.
I PULSED IT FIVE TIMES.
YOU JUST WANT TO BREAK IT UP NOT
PURE IT COMPLETELY.
PUT THE CORN IN AND JACKIE WILL
TALK ABOUT THE DISHS.
HOW LONG HAVE YOU BE ABOUT
GOING TO CLASSES?
CONSISTENTLY.
YOU LEARNED A THING OR TWO,
HUH?
SOMETIMES I FEEL I COULD BE
A VERY GOOD SOUS CHEF.
WE WILL PUT IN BACON.
THIS IS ALREADY COOKED.
AND IT'S VE CRISP.
THERE IS NO MORE FAT THAT WILLRE
CHEESE, ABT SIX IS OUNCES OF
CHEESE.
THE RECIPE IS ON-LINE.
SO, BASICALLY WE ARE GOING TO
DO A WATER BTH WITH THIS BEFORE
IT GOES INTO THE OVEN IS.
YOU NEED A POT WITH HANDLES SO
IT IS EASY TO GET OUT OF THEWATT
IMPORTANT THAT THE POT
NECESSARILY IS THE SAME IS SHAPE
AS LONG AS IT FITS IN AND YOU
CAN BRING THE WATER UP ABOUT
OKAY.
THE BENEFIT OF A WATER BATH
IS NO MATTER HOW MUCH WATER YOU
212.
IT WILL NOT BOIL?
TELL NEVER GET HIGHER THAN
212 AND THE EGGS WILL NEVER GET
HOTTER.
IF YOU COOK IT LONG ENOUGH, BUT
THE WATER PREVENTS THAT FROM
HAPPENING AND COOK ITS GELY SO
RUBBERY.
TOP.
AND THAT'S FOR THE COLOR.
THIS I GOING TO FEED A LOT
OF PEOPLE.
12-16 PEOPLE AS A SIDE DI.
YOU COULD CUT THIS IN HALF.
YOU CAN DO TWO EG AND CUT IT
IN HALF.
THIS CHEESE IS JUST FOR
A GARNISH.
IT GOES INTO THE OVEN AT 375 FOR
ABOUT 35-45 MINUTES DEPEND
FIGURE YOU HA CONVECTION.
WE JUST HAPPENED TO HAVE ONE
READY.
WHAT DO YOU KNOW.
NOW, WHEN YOU PUT IT IN IN TO
THE OVEN, THE WATER SHOULDBE
HOT WHEN YOU PUT IT INTO THE
OVEN.
OKAY.
AND IF IF YOU POUR THIS ON
THE OF THE KETTLE, THE DASH IS
IN THE OVEN, THAT IS SAFER.
WHEN YU TAKE IT OUT OF THE ORK
VEN CLEAVE THAT IN THE ORK
OVEN --
LET IT COOL OFF.
RIGHT.
THIS IS VERY HOT WATER.
OF LEAVE THAT IN THERE AND LET
IT COOL.
THAT IS FANTASTIC.
WATER.
IF WE HAD HAD COOKED THIS
WITHOUT ANY WATER THE OUTSIDE
WOULD BE VERY DRY.
THE CENTERED BE OKAY, BUT THERE
IS A LOT OF OUTSIDE IS.
IT'S LIKE MAKING A CHEESECAKE,
THE TEMPRATURE IS MORE EVEN.
WHAT ELSE CAN I GIVE A WATER
BATH TO?
ANY KIND OF CUARD.
IT IS AN EGG-BASED PRODUCT.
PUMPKIN PIE, ALL THOSE THINGS
ARE CUSTARD STYLE.
THIS THEIR IS NO CRUST.
IT LOOKS FANTASTIC.
WE HAVE IS 30 SECOND IS LEFT.
THANKSGIVING?
DESSERT ISS.
WHAT IS YOUR SPECIALITY?
YOU I MAKE PIES.
OF I LOVE T MAKE PIES.
WHAT ABOUT YOU, JACKIE?
I LIKE THE SIDE DISHES.
YOU DO?
THE TURKEYY TAKES SECOND
FIDDLE TO ALL THE SIDE DISHES.
THE AND MOST OF THE SIDE IS
DISHES I MAKE ARE FROM BETTY
VERY GOOD.
THANK YOU SO MUCH.
WE'LL TRY THIS AT THE END.
THE RECIPE IS ON-LINE.
BRINGING BROADWAY TO BRIDGEPORT.