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♪♪
♪ TWINKLE, TWINKLE, LITTLE STAR ♪
♪ HOW--LIKE A DIAMOND ♪
(Giada) ♪ IN THE SKY ♪
(cheering)
CHRISTMAS IS MY FAVORITE TIME OF YEAR,
AND THIS HOLIDAY IS EXTRA SPECIAL
BECAUSE TODD, JADE, AND I ARE TRAVELING TO ASPEN, COLORADO...
(Raffy) MERRY CHRISTMAS!
AUNT RAFFY!
WE'RE SO GLAD YOU COULD MAKE IT.
WE MADE IT!
MERRY CHRISTMAS. MWAH. IT'S COLD.
I KNOW. LET'S GO INSIDE.
IT'S A ROCKY MOUNTAIN CHRISTMAS FILLED WITH FAMILY, TRADITION,
AND LOTS OF WONDERFUL FOOD.
(Giada) MY HOLIDAY BEGINS WITH PANETTONE FRENCH TOAST--
AN ITALIAN CHRISTMAS CAKE
DIPPED IN A RICH CUSTARD AND COOKED ON THE GRIDDLE.
TOP IT OFF WITH SOMETHING SWEET AND DELICIOUS.
WINTER MINESTRONE,
PERFECT AFTER A DAY IN THE SNOW--
A NORTHERN ITALIAN SOUP PACKED WITH PANCETTA,
SWISS CHARD, POTATOES, BEANS, AND A WHOLE LOT MORE.
STRACOTTO WITH PORCINI MUSHROOMS
AND CHEESY POLENTA,
ELEGANT COMFORT FOOD--
POT ROAST SO TENDER IT MELTS IN YOUR MOUTH
SERVED WITH A RICH GRAVY AND CREAMY POLENTA.
VEGETABLE PARMESAN,
A VIBRANT HOLIDAY DISH--
YOUR FAVORITE GRILLED VEGGIES
LAYERED WITH MARINARA AND LOTS OF GOOEY CHEESE.
AND FOR DESSERT, STRUFFOLI,
AN ITALIAN CLASSIC--
FRIED DOUGH WITH HAZELNUTS COATED IN HONEY
AND SHAPED INTO A FESTIVE WREATH.
IT'S AS FUN TO MAKE AS IT IS TO EAT.
WHOO!
JOIN MY FAMILY AND ME
AS WE CELEBRATE THE MOST MAGICAL TIME OF YEAR.
THERE YOU GO.
AND AS WE SAY IN ITALY, BUON NATALE.
(all) STRUFFOLI!
GOOD JOB, HONEY.
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
♪♪
I'M STARTING WITH MY CINNAMON SYRUP
FOR MY PANETTONE FRENCH TOAST,
AND IT'S A CUP OF WATER AND A CUP OF BROWN SUGAR.
WE'RE GONNA BRING IT TO A BOIL
AND THEN SIMMER IT FOR A FEW MINUTES
UNTIL IT GETS NICE AND THICK.
ALL RIGHT, SO WHAT I HAVE HERE IS A BEAUTIFUL PANETTONE,
AND THIS IS A TRADITIONAL CHRISTMAS CAKE.
IT'S BUTTERY.
AND THEY MAKE IT ALL OVER ITALY,
AND DEPENDING ON THE AREA OF ITALY THAT YOU GO TO,
SOMETIMES THEY STUD IT WITH JUST RAISINS,
BUT MY FAVORITE IS JUST LIKE THIS--
RAISINS AND CANDIED FRUIT.
AND TRADITIONALLY IN ITALY,
WE GIVE THIS KIND OF CAKE TO ALL OUR FAMILY AND FRIENDS.
SO CAN YOU IMAGINE HOW MANY PANETTONE WE END UP WITH? A LOT.
SO IT'S ALWAYS GOOD TO FIND SOMETHING ELSE TO DO WITH IT
OTHER THAN JUST HAVING IT FOR TOAST.
LOOK HOW BEAUTIFUL THE COLORS ARE.
WHAT'S SO GREAT ABOUT THIS DISH
IS THE ENTIRE HOUSE SMELLS LIKE CINNAMON, BUTTER, AND SUGAR.
THERE'S NOTHING BETTER DURING THE HOLIDAYS.
SO THEN I CUT IT IN QUARTERS.
♪♪
NOW WE'RE GONNA MAKE THE CUSTARD.
WE ARE GOING TO BREAK SIX EGGS.
LISTEN, IT'S THE HOLIDAYS. YOU CAN EAT AS RICH AS YOU LIKE.
THAT'S WHAT I ALWAYS THINK.
WE'RE GONNA DO 3/4 OF A CUP OF WHOLE MILK
AND 3/4 OF A CUP OF HEAVY CREAM.
WE NEED 1/4 CUP OF SUGAR
RIGHT IN THERE.
WHISK AWAY.
JUST MAKE SURE THAT YOUR INGREDIENTS
ARE AT ROOM TEMPERATURE IF YOU CAN.
THEY JUST MIX A LOT EASIER.
SO NOW THAT WE BROKE THAT ALL UP...
EXCELLENT.
THERE WE GO.
THEN WE'LL JUST ADD SOME BUTTER RIGHT ON THE HOT GRIDDLE.
(chuckles) THERE WE GO.
LET'S GRAB THE PANETTONE...
AND DIP THEM IN THE CUSTARD,
JUST LIKE YOU MAKE REGULAR FRENCH TOAST,
ONLY BETTER.
("Rudolph the Red Nose Reindeer" playing)
AND IT JUST TAKES ABOUT--
ABOUT FOUR MINUTES ON EACH SIDE
TO GET A NICE GOLDEN CRUST.
OKAY, LAST ONE. I'M GONNA CLEAN UP.
THEN WE'LL FLIP THESE AND FINISH OFF THE CINNAMON SYRUP.
THIS IS GONNA BE GOOD.
♪♪
FLIP ALL THESE GUYS OVER.
AND SEE, YOU GET THIS, LIKE, LIGHT TO DARK GOLDEN CRUST,
WHICH I JUST LOVE.
MMM-MM-MMM.
ALL RIGHT, SO THE WATER AND THE BROWN SUGAR
HAVE REDUCED DOWN.
ADD A COUPLE TABLESPOONS OF HEAVY CREAM.
CREATE A NICE, LIKE, THICK, LUXURIOUS KIND OF SYRUP.
AND THEN 1/2 A TEASPOON
OF GROUND CINNAMON, NICE AND WARM.
JUST GIVE IT A QUICK LITTLE STIR.
THEN WE'RE GONNA PUT IT IN MY GLASS PITCHER.
SO WE'RE GONNA LET THAT COOL OFF.
SO WE'RE ALMOST READY TO EAT. IT'S SO EXCITING.
♪♪
ONE LAST FINISHING TOUCH,
YOU JUST WANT TO ADD A LITTLE BIT OF POWDERED SUGAR.
IT LOOKS LIKE IT SNOWED ON MY PANETTONE FRENCH TOAST.
JUST A LITTLE ADDED GARNISH.
(Raffy) OOH, IT SMELLS DELICIOUS.
(Giada) WELL. WELL. WELL. YOU MADE IT.
OH, JUST A LITTLE WHILE AGO.
SMELLS DELICIOUS.
BERRIES.
YES.
THAT'S SMART.
I KNOW, BECAUSE I FIGURED OTHERWISE...
(laughs)
YEAH, BABY.
RIGHT?
YEP, ANYTHING SWEET HE LOVES.
WHAT'S THE PLAN OF ACTION FOR THE DAY?
I AM ACTUALLY GONNA TAKE JADE AND JULIAN AND ELOISA,
AND MAYBE TODD IF HE'S UP FOR IT,
I HEAR IT'S FANTASTIC,
MM-HMM.
THEY ALSO HAVE CAROLERS,
AND THEY MAKE COOKIES, SO JADE CAN DECORATE--
THAT SOUNDS LIKE FUN.
MMM. THIS IS GREAT.
THERE MAY NOT BE ANY LEFT BY THE TIME EVERYBODY ELSE GETS UP.
AND THEN I'LL..
THAT'S ALL RIGHT.
(laughs)
♪♪
(Todd) THIS LOOKS LIKE MUSTARD.
YOU WANT TO EAT IT?
THESE ARE THE CHRISTMAS COLORS RIGHT HERE--GREEN AND RED.
WHOO.
YUMMY!
A JACKSON ***.
♪♪
♪ DECK THE HALLS WITH BOUGHS OF HOLLY ♪
♪ FA LA LA LA LA LA LA LA LA ♪
(Santa) WHO IS THIS?
SAY YOUR NAME REALLY LOUD AGAIN.
JULIAN.
WHAT ARE YOU GONNA BE WANTING FOR HOLIDAY SEASONS?
A BASKETBALL?
GOOD. WELL, I HOPE YOU'VE BEEN A GOOD BOY THIS YEAR.
♪ FA LA LA LA LA LA LA LA LA ♪
(cheering)
(Giada laughs)
(Giada laughs) OH, WOW!
HOW WAS IT, BABY?
I ALL DONE.
(laughs) YOU'RE ALL DONE.
OH.
ALL RIGHT, I'M GONNA GO MAKE US SOME MINESTRONE SOUP
(Todd) OH, NICE.
OKAY. BYE, BABY.
ONE MORE SLED RUN.
(Giada) BYE, LULU. SEE YOU IN A BIT. BYE!
SO I'M STARTING WITH MY MINESTRONE SOUP,
AND WE'RE JUST GONNA CHOP SOME ONION.
AND THIS IS KIND OF RAFFY'S THING WHEN WE'RE UP HERE.
SHE LIKES TO MAKE A LOT OF 1-POT MEALS.
THERE WE GO.
ALL RIGHT, SO SOME ONIONS AND SOME CARROTS.
SO YOU JUST WANT TO CUT THEM IN HALF
AND THEN CHOP THEM UP.
DO A LITTLE BIT OF SALT
AND A LITTLE BIT OF PEPPER.
AND GIVE IT A QUICK STIR.
PERFECT.
SO NOW LET'S DO SOME GARLIC, JUST A SMALL AMOUNT.
BECAUSE I'VE GOT JADE AND JULIAN,
I DON'T WANT TO ADD TOO MUCH GARLIC.
SO WE GOT TWO NICE CLOVES OF GARLIC.
AND RATHER THAN, UM, CHOPPING THEM ALL UP,
I'M ACTUALLY JUST GOING TO CRUSH THEM.
SO DUMP THOSE TWO IN.
NEXT--CELERY,
AND I'VE GOT TWO STALKS OF CELERY.
AND AGAIN, JUST CHOP UP THE CELERY.
NOW A LITTLE BIT OF PANCETTA--
IT'S STUDDED WITH PEPPERCORNS,
SO IT'LL ADD A LITTLE SPICINESS, TOO,
AND FOR TODD, GOT TO HAVE THE PANCETTA.
SO THAT'S WHAT'S SO GREAT ABOUT THIS.
DUMP EVERYTHING INTO A POT AND COOK IT UP.
ALL RIGHT, SO WHILE THAT COOKS DOWN A LITTLE BIT,
LET'S GET TO THE POTATO.
THIS IS THE NORTHERN ITALIAN VERSION,
AND THEY LIKE TO ADD POTATO AND BEANS
AND A LITTLE BIT OF PANCETTA, RIGHT,
BECAUSE THEY'RE IN THE NORTH, SO IT'S A LITTLE BIT HEARTIER.
SO NOW WE'LL ADD A LITTLE BIT OF ROSEMARY.
NOW I LOVE THE ROSEMARY.
IT KIND OF REMINDS ME OF THE SMELL OF A CHRISTMAS TREE,
SO IT'S REALLY GOOD.
AND I LEAVE IT WHOLE IN THE SPRIGS
BECAUSE THAT WAY I CAN PULL IT OUT LATER ON.
ALL RIGHT, SO THIS NEEDS A FEW MINUTES TO COOK.
IN THE MEANTIME...
SOME SWISS CHARD AND SOME PARSLEY.
WHAT I'M GONNA DO WITH THE SWISS CHARD
IS ACTUALLY CUT THE RIB OUT OF IT
BECAUSE THE RIB CAN BE KIND OF TOUGH,
SO I'M JUST GONNA USE THE LEAVES.
THE LEAVES ARE FANTASTIC.
AND IT WILTS DOWN,
AND IT'S REALLY, REALLY GOOD.
THERE WE GO.
PLUS, RAFFY LOVES SWISS CHARD,
SO IT'S ONE OF THOSE THINGS WHERE, YOU KNOW,
YOU ADD DIFFERENT FLAVORS FOR EVERY FAMILY MEMBER
SO THAT THERE'S SOMETHING IN HERE
THAT EVERYBODY'S GONNA LIKE.
SOME PARSLEY,
THERE WE GO.
AND PARSLEY AND ROSEMARY ARE VERY HARDY HERBS
SO YOU CAN COOK THEM FOR A QUITE SOME TIME,
AND THEY STILL HOLD THEIR FLAVOR.
I NEED SOME BEEF BROTH.
I'M GONNA USE THAT IN A MINUTE.
IN THE MEANTIME,
SOME TOMATOES,
JUST SOME-- A CAN OF DICED TOMATOES
TO ADD A LITTLE BIT OF MOISTURE AND ADD LOTS OF FLAVOR.
IN MY OPINION IT REALLY WOULDN'T BE
A MINESTRONE SOUP WITHOUT SOME TOMATOES IN IT.
PLUS LOOK AT THAT RED AND GREEN COLOR,
ALL THE COLORS OF THE HOLIDAYS.
I'VE GOT SOME BEEF BROTH AND SOME CANNELLINI BEANS.
I DRAINED THEM AND RINSED THEM.
I TAKE ABOUT 3/4 OF THE CANNELLINI BEANS,
AND THEN I ADD 1/4 CUP OF BEEF BROTH...
JUST ENOUGH BEEF BROTH
SO THAT WE CAN PURéE THE BEANS.
HERE WE GO.
PERFECT.
SEE HOW CREAMY THEY ARE ALREADY?
AND THEN WE POUR IT RIGHT IN THERE.
IT JUST ADDS A NICE, SILKY CREAMINESS
TO THE MINESTRONE SOUP THAT YOU WOULDN'T GET OTHERWISE.
AND THEN WE'RE GONNA ADD THE REST OF THE BEANS,
'CAUSE I LIKE THAT TEXTURE COMBINATION, YOU KNOW,
WHERE YOU HAVE THE CREAMINESS FROM THE PURéED BEANS,
AND THEN YOU GET A LITTLE TEXTURE FROM THE WHOLE BEANS.
THERE WE GO.
AND THE REMAINDER OF THE BEEF BROTH.
GIVE IT A NICE LITTLE STIR.
MMM-MM-MMM.
IT SMELLS AND LOOKS FANTASTIC.
SO NOW MY SECRET WEAPON--
THE PARMESAN RIND.
THE RINDS OF THE PARMESAN CHEESE,
YOU CAN'T REALLY GRATE IT AND EAT IT,
SO WHAT WE DO IS PUT IT IN THE FREEZER,
AND THEN I ADD THEM TO MY SOUPS AND STEWS,
'CAUSE WHAT HAPPENS IS IT MELTS SLOWLY
AND ADDS THIS, LIKE, SALTY, BUTTERY KIND OF FLAVOR,
LIKE, CHEESY FLAVOR TO THE ACTUAL MINESTRONE.
AND NOBODY EVER FIGURES OUT WHAT IT IS.
I MEAN, EVERYBODY'S LIKE, "WHAT'S IN THERE?"
THAT'S WHAT IT IS.
AND YOU CAN'T GET THAT FROM SALT.
ALL RIGHT, SO NOW SINCE WE'RE AT RAFFY'S,
I'M GONNA DO WHAT RAFFY USUALLY DOES.
I'M GONNA FINISH MY MINESTRONE OVER HER FIREPLACE.
IT'S GONNA ADD A NICE, SMOKY FLAVOR.
IT'S GONNA BE REALLY GOOD.
SO HERE WE GO.
LET'S TURN OFF THE HEAT, AND LET'S GO TO THE FIREPLACE.
♪♪
(Eloisa) OOH, THE BREAD LOOKS GOOD.
(Raffy) YOU BET.
HEY, JADE-Y, DO YOU WANT A PIECE OF BREAD, BABY? YEAH.
(Todd) THAT'S A BIG PIECE OF BREAD.
THIS IS FROM THE WITCHES' POT.
(Raffy) MMM. YUMMY.
HOW'S THAT?
I KNOW.
THERE'S PANCETTA IN THERE JUST FOR YOU, TODD.
I REALLY LOVE THE SWISS CHARD.
(Buzz) MMM.
VERY GOOD.
♪♪
(Giada) MERRY CHRISTMAS, RAFF.
SO HAPPY YOU GUYS COULD ALL COME.
WE HAD THE BEST TIME SLEDDING.
HOW WAS YOUR CROSS-COUNTRY SKIING, GUYS?
(laughs)
SHE RAN INTO ME.
"AAH!"
JUST, LIKE, INSTANTANEOUS. "LOOK OUT!" SPLAT.
ONE CHRISTMAS, BUZZ AND I RENTED A HOUSE,
AND THEN ELECTRICITY WENT OUT, EVERYTHING WENT OUT,
AND I HAD 15 PEOPLE FOR CHRISTMAS DINNER,
SEE?
AND THAT'S HOW WE STARTED. IT WAS A MEMORABLE CHRISTMAS.
♪♪
♪ ONE-HORSE OPEN SLEIGH, HEY ♪
♪ JINGLE BELLS, JINGLE BELLS ♪
♪♪
I'M STARTING WITH MY SWEET DOUGH FOR MY STRUFFOLI,
AND STRUFFOLI IS A CLASSIC NEAPOLITAN CHRISTMAS DESSERT.
THEY'RE REALLY, REALLY GOOD.
THEY'RE LITTLE BALLS OF DOUGH THAT I FRY.
THEN I MIX IT WITH SOME HAZELNUTS
AND TOSS IT WITH HONEY.
IT IS SO FUN AND SO CUTE.
SO I'VE GOT 2 CUPS OF FLOUR.
THEN WE WANT TO ADD 3 TABLESPOONS OF SUGAR TO IT.
SO 3 TABLESPOONS OF SUGAR.
AND THEN 1/2 A TEASPOON OF SALT.
AND THEN WE NEED 1/4 TEASPOON OF BAKING POWDER.
THERE WE GO, JUST BALANCE THAT OUT A LITTLE BIT.
I'M GOING TO ZEST A WHOLE LEMON
AND HALF AN ORANGE.
A LITTLE BIT OF CITRUS, I THINK,
GOES A LONG WAY ON MAKING THESE LITTLE DOUGH BALLS
A LOT CRISPER AND LIGHTER.
♪♪
WE'RE GONNA GIVE THIS A LITTLE MIX.
AWESOME.
NOW ADD SOME BUTTER,
IT JUST CREATES THIS REALLY DECADENT CREAMINESS.
CUT IT INTO LITTLE CUBES.
AND YOU WANT TO MAKE SURE
THAT THE BUTTER IS AT ROOM TEMPERATURE.
IT MIXES INTO THE FLOUR REALLY WELL.
PUT THE LID BACK ON.
AND HERE WE GO.
AND YOU WANT IT TO LOOK SOMETHING LIKE THIS,
KIND OF CHUNKY.
PERFECT.
SO NOW WE NEED TO ADD THREE EGGS.
♪♪
1 TEASPOON OF VANILLA EXTRACT.
AGAIN, IT JUST ADDS A LOT OF FLAVOR.
ONE MORE THING--
A LITTLE BIT OF WINE.
AND I KNOW YOU'RE PROBABLY THINKING, WHY WINE?
WELL, EVERYBODY ADDS
SOME KIND OF ALCOHOL TO STRUFFOLI,
AND MOST OF THE TIME THEY ADD LIMONCELLO
OR RUM OR SOME KIND OF BRANDY,
BUT I REALLY LIKE THE WHITE WINE.
I USE SOME DRY WHITE WINE, A PINOT GRIGIO.
IT REALLY MAKES IT CRISP AND LIGHT.
AND I THINK WITH THE ORANGE AND LEMON IT'S REALLY GOOD.
PLUS IT'S THE WAY
MY GREAT-GRANDMOTHER USED TO MAKE IT,
WHICH MAKES IT MUCH BETTER.
SO 1 TABLESPOON OF DRY WHITE WINE.
OKAY, LID ON.
AND WE'LL MIX IT ALL TOGETHER
UNTIL WE GET A NICE BALL OF DOUGH.
(inhales sharply)
OH, IT ALREADY SMELLS DIVINE.
OPEN THAT UP.
AND THEN MAKE SURE YOU TAKE THE BLADE OUT
SO YOU DON'T HURT YOURSELF.
THERE AND SCOOP OUT ALL OF THAT DOUGH.
OKAY, SO JUST KIND OF FORM IT INTO A BALL.
AND WE POP THIS IN THE FRIDGE FOR 30 MINUTES.
IT MAKES IT A LOT EASIER TO ROLL OUT.
ALL RIGHTY.
BE BACK IN 30.
♪♪
(Raffy speaking indistinctly)
YOU GUYS ARE JUST IN TIME.
IF YOU GUYS HAVE A SECOND, COME HELP ME DO SOME STRUFFOLI BALLS?
YEAH.
I KNOW. COME ON.
WE'LL HAVE SOME FUN. I'LL SET YOU GUYS UP.
SO, LULU, WHAT I DO IS I ROLL OUT THE DOUGH FIRST
TO ABOUT 1/4-INCH THICKNESS,
AND THEN I CUT IT IN STRIPS AND CUT IT IN SQUARES.
SHE MAKES IT SO COMPLICATED.
I DO IT THE OLD-FASHIONED WAY...
LIKE IN THE OLD COUNTRY.
ROLLING IT MIGHT BE EASIER.
♪♪
ABOUT 1/4 INCH.
I DON'T KNOW WHOSE SYSTEM IS BETTER,
BUT LOOK WHO'S GOING FASTER.
I THINK WHATEVER'S GONNA MAKE YOU FEEL COMFORTABLE
TO ACTUALLY MAKE THE DISH IS WHAT I WOULD GO WITH
BECAUSE IN THE END WE'RE BOTH GONNA END UP
(laughs)
THAT'S RIGHT.
MY GRANDMOTHER, SHE DOES 2/3 DOUGH AND 1/3 HAZELNUT.
GUESS WHY, LOUIE?
'CAUSE THAT WAY SHE DOESN'T SIT HERE AND ROLL BALLS
I WAS GONNA SAY. THIS IS A LOT OF BALLS.
AND IT'S GREAT.
AND THEN WHAT THE KIDS DID WHEN WE GREW UP
IS YOU TRY AND FIND
YES.
YEAH. IT'S TRUE.
YOU CAN PICK IN THAT, DEPENDING WHO LIKES WHAT BEST.
AND THEN YOU CRUNCH DOWN, AND YOU THINK,
DOUGH OR HAZELNUT? OOH, HAZELNUT. OOH, DOUGH.
YEAH.
AND THE REASON YOU WANT TO MAKE THEM THE SAME SIZE
IS YOU CAN'T TELL.
I'M SORRY, BUT I PROVE MY CASE. I'M DONE.
NO.
IT'S JUST THERE IS A REASON WHY IT'S DONE MY WAY
BECAUSE IT'S SO MUCH FASTER.
(laughs)
1 CUP.
AND THEN HALF-- JUICE HALF THAT LEMON IN THERE.
♪♪
GETTING SOME OF MY LITTLE STRUFFOLI BALLS IN THE OIL.
AND I'M FRYING THEM IN VEGETABLE OIL
AT ABOUT 375 DEGREES.
AND YOU JUST WANT TO FRY THEM UNTIL THEY'RE LIGHTLY GOLDEN.
OH, LOOK. THEY'RE PUFFING UP. THEY'RE SO PRETTY.
(speaking Italian)
YES, HALF A LEMON. IT LIGHTENS IT UP A LITTLE.
LOOK AT MY LITTLE STRUFFOLI BALLS.
THEY'RE SUPER CUTE.
DID YOU ADD THE SUGAR?
ALL OF IT TOGETHER.
SO A CUP OF HONEY, 1/2 A CUP OF SUGAR,
AND THE JUICE OF HALF OF A LEMON ALL AT ONE TIME.
SO NOW WHAT YOU WANT TO DO IS BRING IT TO A BOIL
UNTIL THE SUGAR DISSOLVES.
GOSH, THOSE ARE SO GOOD. MMM!
MMM. MMM. (speaking Italian)
THOSE ARE GOOD STRUFFOLI.
AND NOW IT'S BOILING FULL FORCE.
OKAY. WE CAN ADD THE HAZELNUTS,
AND WE'LL ADD THE STRUFFOLI IN.
(speaking Italian)
WOW, LOOK HOW PRETTY THIS LOOKS.
THE HEAT IS OFF.
SO NOW JUST STIR AND STIR.
MAKE SURE ALL--EVERYTHING'S REALLY COATED WELL.
I MAY HAVE FRIED SOME OF MY STRUFFOLI BALLS
IT'S PRETTY.
IT LOOKS PRETTY. YEAH.
WE'RE GONNA LET THEM COOL SLIGHTLY BEFORE WE HANDLE THEM
BECAUSE OTHERWISE IT'S GONNA BE TOO HOT.
ALL RIGHT, YOU KEEP STIRRING AWAY,
PERFECT.
JUST THE WAY SHE LIKES IT.
♪♪
ARE YOU BURNING YOURSELF?
I'M GONNA PUT THE GLASS IN AND MOLD AROUND IT, OKAY?
I SPRAYED THE GLASS WITH A LITTLE NONSTICK COOKING SPRAY
SO THAT WE CAN JUST SLIP THE GLASS RIGHT OUT OF IT.
♪♪
IT'S LOOKING GOOD. IT'S STICKING.
IT LOOKS BEAUTIFUL.
THE BOTTOM IS HOT.
COME ON. YOU'RE TOUGH.
LOOK HOW PRETTY IT IS.
THIS IS A MASTERPIECE.
OKAY, WE GOT TO TAKE THE GLASS OUT.
WAIT, WE'RE NOT DONE.
SPRINKLE THE TOP
WITH ALL OF THESE COLORFUL LITTLE SUGAR SPRINKLES.
MERRY CHRISTMAS.
WE COULD ACTUALLY, WHEN IT GETS STALE, PUT IT ON A DOOR.
OKAY.
GREAT.
WHAT DO YOU THINK? IS IT ENOUGH?
WHAT A BEAUTIFUL JOB WE DID.
SO PROUD.
♪♪
(Todd) MERRY CHRISTMAS.
(Todd) HEY, JUJU, I THINK SANTA CAME.
OPEN. OPEN.
YES. YES.
WHOA.
HERE WE GO.
IT'S A SNOWMAN.
HI, SNOWMAN.
(laughs)
OOH!
WHOA.
SNOWMAN KIT.
YOU HAVE A HAT FOR THE SNOWMAN AND A NICE SCARF.
WE'LL GET A CARROT, AND WE'LL PUT A NOSE ON THE SNOWMAN.
(Jade) WHOA.
A BLUE BASKETBALL.
OH.
(Giada) I'M STARTING WITH MY 5-POUND CHUCK ROAST.
SO BASICALLY A STRACOTTO IN ITALY IS A POT ROAST.
THAT'S BASICALLY WHAT WE'RE MAKING.
I THINK IT'S THE PERFECT THING
BECAUSE IT'S AN INEXPENSIVE CUT OF MEAT,
AND AS LONG AS YOU COOK IT FOR SEVERAL HOURS,
IT BECOMES SUPER TENDER AND ALMOST LIKE BUTTER,
LIKE IT JUST MELTS IN YOUR MOUTH.
AND I WANT TO SEASON THE MEAT ON ALL SIDES,
LOTS AND LOTS OF SALT AND PEPPER,
REALLY GIVING THE MEAT LOTS OF FLAVOR.
THERE WE GO.
AND I'VE ALREADY STARTED HEATING MY DUTCH OVEN.
GET IT NICE AND HOT SO WE CAN SEAR THE MEAT
AND CREATE A NICE CRUST.
LET'S ADD A LITTLE OIL TO THE PAN.
NEED A LITTLE OIL TO CREATE THAT NICE CRUST
ON THE OUTSIDE OF THE MEAT.
LET'S GET IT IN HERE.
(pan sizzling)
ALL RIGHT, SO WHILE THAT SEARS,
I'M GONNA START WITH MY ONIONS.
I WANT TO CHOP A FEW ONIONS AND SIX CLOVES OF GARLIC
TO REALLY GIVE THE SAUCE LOTS OF FLAVOR.
♪♪
SO NOW THAT WE'VE GOT THE ONION ALL SET...
THIS MEAT'S BIGGER THAN ME.
NICE.
OKAY, SO YOU WANT TO GET A NICE CRUST
ON ALL SIDES.
IT'S GONNA BE GREAT.
AND NOW WE'RE GONNA DO SIX CLOVES OF GARLIC.
AND I KNOW THAT SOUNDS LIKE A LOT OF GARLIC,
BUT YOU KIND OF NEED THAT TO FLAVOR THE SAUCE.
JUST SMASH 'EM ALL.
AND ALL RIGHT.
SO I'M GONNA KEEP THE CLOVES WHOLE
SO WHEN EVERYBODY WALKS IN, THEY'RE GONNA BE LIKE,
"MMM-MM-MMM,"
AND MAKE 'EM DREAM OF CHRISTMAS DINNER, RIGHT?
AND LAST ONE.
SEAR ON THE MEAT.
SO NOW...
LET'S JUST MOVE THIS OVER...
AND LET'S GRAB OUR MEAT.
LOOK AT THIS BABY.
HOW BEAUTIFUL IS THAT, RIGHT?
LOOK AT THAT CRUST.
LET'S SET THIS ASIDE.
'CAUSE WE GOT TO COOK THE ONION AND THE GARLIC.
I'M GONNA ADD A LITTLE BIT MORE OIL. THERE WE GO.
AND WE GOT LOTS OF LITTLE BROWN BITS AT THE BOTTOM OF THE PAN,
WHICH ARE GONNA CREATE A REALLY YUMMY FLAVOR
FOR THE MUSHROOM SAUCE.
LET'S PUT ALL THE GARLIC AND ALL THE ONION INTO THE PAN.
THERE WE GO.
WE'LL HELP SOFTEN IT WITH A LITTLE SALT AND PEPPER,
SEASONING EVERY LAYER.
REMEMBER, GOT TO SEASON.
YEAH.
THIS IS GONNA BE SO TASTY.
OKAY, SO LET'S GRAB SOME RED WINE.
SO I'M GONNA USE 1 CUP OF PINOT NOIR.
BUT REMEMBER, USE WHATEVER YOU LIKE TO DRINK,
'CAUSE ONCE THIS REDUCES DOWN, IT INTENSIFIES THE FLAVOR.
AND THEN JUST SCRAPE THE BOTTOM OF THE PAN.
SO LET THAT COOK DOWN FOR A MINUTE.
LET'S GRAB SOME BEEF STOCK AND OUR PORCINI MUSHROOMS.
PERFECT.
SO THIS IS GONNA BE A PORCINI MUSHROOM SAUCE.
SO I'VE GOT THESE WONDERFUL DRIED PORCINI MUSHROOMS.
LET'S ADD ABOUT 1/2 AN OUNCE,
SO ABOUT 1/2 THIS CONTAINER,
RIGHT IN THERE.
AND 1 3/4 CUPS OF BEEF BROTH.
GIVE IT A STIR. YEAH.
YOU CAN START TO SEE THE MUSHROOMS ALREADY STARTING
TO KIND OF GO... (slurps) PLUMP UP.
NOW TIME TO ADD THE MEAT.
AND YOU BASICALLY WANT TO BRING THIS TO A BOIL,
AND THEN WE'LL POP IT IN A 350-DEGREE OVEN
FOR ABOUT THREE HOURS
UNTIL THE MEAT IS SUPER TENDER AND JUICY.
THERE WE GO.
UP NEXT, I'M GONNA MAKE A REALLY YUMMY CHEESY VEGETABLE PARMESAN
WITH MY AUNT RAFFY.
IT SHOULD BE LOTS OF FUN.
(Todd) IT'S LOOKING PRETTY GOOD.
PUT THE NOSE UP HERE, JULIAN.
GOOD JOB.
WOW.
IT'S A SNOWMAN.
PUT IT LIKE THIS.
DON'T EAT HIS NOSE. GIVE HIM A KISS.
MWAH.
(Raffy speaking Italian)
(Giada) HEY. YOU WANT TO GRAB THE PARMESAN?
YOU'RE NOT GONNA MAKE ME GRATE CHEESE
(laughs)
SOMEHOW I KNEW THAT YOU WERE GONNA SAY THAT.
WELL, MERRY CHRISTMAS.
YOU ONLY HAVE TO GRATE THAT MUCH,
OH, GOOD.
I'M BEING HELPFUL.
YEAH, GO FOR THE FENNEL.
VEGETABLE PARMESAN.
WHY ARE WE MAKING A SUMMER DISH CHRISTMAS DAY?
PLATTER, PLEASE.
WHY DON'T YOU ANSWER MY QUESTION?
I'M AVOIDING IT.
THIS IS KIND OF NEAPOLITAN SUMMER STUFF.
(laughs)
UM, THIS HAPPENS TO BE ONE OF TODD'S FAVORITE DISHES,
AND SO I WAS THINKING THAT FOR THIS CHRISTMAS DINNER,
WELL, THAT'S SWEET.
♪♪
YES.
GO AHEAD AND GRATE. GRATE AWAY.
LET'S FLIP THESE GUYS.
AND I JUST DO A LITTLE BIT OF GRILLING
JUST TO GET A LITTLE BIT OF-- OF A CHAR.
YOU'RE JUST GETTING BACK AT ME FOR ALL THE YEARS
THAT I BOUGHT PRE-GRATED CHEESE.
YOU KNOW WHAT THE SAD THING IS.
NOW I MAKE HER GRATE ALL THE CHEESE ON PURPOSE.
PAYBACK TIME.
WE ARE GOING TO ADD A LITTLE BIT OF SAUCE
TO THE BOTTOM OF OUR DISH.
♪♪
ENOUGH? DO I HAVE TO GRATE MORE?
OH.
♪♪
ALL RIGHT, SO NOW I'M GRILLING THE FENNEL JUST A LITTLE BIT.
I'M GONNA GRAB THE MOZZARELLA FROM YOU.
I DO A LITTLE BIT OF MOZZARELLA ON TOP OF THE EGGPLANT.
I'M GONNA SAVE THIS FOR THE NEXT SOUP I MAKE.
I USED--I USED YOUR OTHER ONE FOR THE MINESTRONE.
IN THE FREEZER IT GOES.
ECCO LO ARRIVA.
NICE JOB.
THANKS SO MUCH.
OH, IT MADE MY CHRISTMAS DAY.
THERE.
HERE, COME.
LET'S, UM...
THERE WE GO, A LITTLE PARMESAN CHEESE,
A LITTLE BIT OF SAUCE.
YOU WANT TO GRAB THE FENNEL?
WE'LL PUT IT RIGHT ON TOP. GO FOR IT.
AND THE END OF THE DAY,
YOU CAN PUT WHATEVER VEGETABLES YOU WANT IN THIS,
AND YOU CAN LAYER THEM ANY WHICH WAY YOU WANT.
("Auld Lang Syne" playing)
JUST A LITTLE SAUCE.
YOU KNOW, THE OTHER THING IS, TOO,
DON'T YOU FIND THAT WHEN YOU DO, LIKE, A HOLIDAY
YOU HAVE TO THINK ABOUT WHAT BUZZ'S TRADITIONS ARE, TOO?
NO, BECAUSE...
BUT ISN'T THERE SOMETHING BUZZ LIKES?
HE LIKES WHAT I MAKE. THAT'S WHAT I MEAN.
START LAYERING THEM. YEAH.
SEE LENGTHWISE HOW PRETTY THEY LOOK?
SO THEN MORE CHEESE.
THERE WE GO. THAT'S DONE.
(speaking Italian)
YEAH, THERE WE GO. OKAY.
AND THEN I DO A LITTLE BIT OF BREADCRUMBS,
YEAH. YEAH. YEAH.
I DO THAT, TOO.
WELL, LOOKIE THERE.
OKAY, SO THEN JUST DRIZZLE A LITTLE BIT OF OIL
JUST TO KEEP THIS MOIST AND GET A NICE GOLDEN CRUST.
AND 375 FOR 30, 35 MINUTES.
SURE.
OKAY, POLENTA NEXT.
♪♪
MMM. IT SMELLS SO GOOD.
MY POT ROAST HAS BEEN COOKING FOR THREE HOURS IN THE OVEN.
AND THEN MIDWAY THROUGH, I FLIPPED IT
JUST SO IT COULD COOK EVENLY ALL THE WAY AROUND.
AND IT SMELLS LIKE PORCINI MUSHROOMS AND RED WINE.
SO NOW WHAT I WANT TO DO IS TAKE TWO TONGS.
AND THE MEAT IS REALLY TENDER,
SO YOU WANT TO MAKE SURE THAT IT DOESN'T FALL APART.
AH. LOOK AT THIS PIECE OF MEAT.
IT LOOKS GORGEOUS.
SO NOW WHAT I WANT TO DO IS TENT IT
BECAUSE I WANT TO KEEP IT WARM,
AND I WANT TO LET IT REST FOR A LITTLE BIT BEFORE I CUT IT UP.
SO LET'S PUT IT BACK HERE.
NOW I'M GONNA TAKE MY IMMERSION BLENDER
AND JUST BLEND IT ALL TOGETHER.
THERE WE GO.
♪♪
I WANT TO ADD A LITTLE MORE FLAVORINGS,
SOME ROSEMARY AND SOME THYME,
NOT TOO MUCH, 'CAUSE I HAVE A BUNCH OF KIDS COMING,
SO JUST ENOUGH TO KEEP THE ADULTS HAPPY
BUT THE KIDS, TOO.
RIGHT IN THERE.
SO NOW JUST MIX IT ALL TOGETHER,
AND I JUST WANT TO TASTE IT
JUST TO MAKE SURE THERE'S ENOUGH SALT AND PEPPER IN IT.
AND THEN WE'RE GONNA LET IT COOK A LITTLE BIT LONGER.
OH, MY GOSH. THAT'S SO GOOD. MMM!
IT NEEDS A LITTLE SALT AND PEPPER.
DO A LITTLE SALT, A LITTLE PEPPER.
AND THEN WE'LL LET THAT COOK DOWN FOR ANOTHER FEW MINUTES
JUST SO ALL OF THE FLAVORS CAN MARRY TOGETHER.
SO WHILE THAT CONTINUES TO COOK, WE'RE MOVING OVER HERE,
AND I'M MAKING ONE OF MY FAVORITES,
CREAMY POLENTA.
SO I'VE GOT 9 CUPS OF WATER THAT'S ALREADY BOILING,
AND I WANT TO SEASON IT WITH SOME SALT.
THEN ADD 2 1/2 CUPS OF COARSE CORNMEAL.
THIS IS THE KIND OF THING
THAT YOU NEED TO STIR UNTIL IT'S COOKED,
SAME AS A RISOTTO.
IT TAKES A FEW MINUTES
UNTIL THE POLENTA ABSORBS ALL THE LIQUID
AND STARTS TO THICKEN.
AND UNTIL THEN, JUST SHOW IT SOME LOVE.
♪♪
ALL RIGHT, SO SEE HOW IT'S NICE AND THICK?
LOOK AT THAT. THAT'S WHAT YOU'RE LOOKING FOR.
IT'S KIND OF LIKE PORRIDGE, SAME TYPE OF THING.
1 1/2 CUPS OF ROOM TEMPERATURE MILK,
WHOLE MILK.
YOU WANT TO LOOSEN UP THE POLENTA.
THERE WE GO.
1 1/2 CUPS OF PARMESAN CHEESE.
AND THEN ROOM TEMPERATURE BUTTER,
YOU WANT IT TO BE NICE AND SOFT.
THERE WE GO.
SO 10 TABLESPOONS OF BUTTER
AND I KNOW THAT SOUNDS LIKE A LOT OF BUTTER,
BUT WE'RE MAKING LOTS OF POLENTA.
SEE HOW SOFT THE BUTTER IS? IT'S PERFECT.
OKAY, AND NOW...
FOR THE FINAL TOUCH, SOME PARSLEY.
IT ADDS A LITTLE BIT OF FRESHNESS AND SOME COLOR
TO THE POLENTA.
SO JUST CHOP UP THE PARSLEY.
PERFECT.
NOW AT THIS POINT
YOU CAN KEEP THE HEAT ON LOW
JUST TO SLOWLY MELT
THE CHEESE AND THE BUTTER.
I'M GONNA ADD A LITTLE BIT OF SALT
AND A LITTLE BIT OF PEPPER JUST TO SEASON IT.
LET'S ADD THE PARSLEY.
AND YOU JUST WANT TO CONTINUE TO STIR FOR A FEW MINUTES
UNTIL EVERYTHING'S MELTED
AND COMBINED REALLY, REALLY WELL.
HEY, PERFECT TIMING.
YEAH.
SURE.
(Raffy) IT LOOKS GOOD.
MONICA MADE IT.
YEAH, JUST UNTIL EVERYTHING'S MIXED TOGETHER.
I'M SO PROUD OF THESE.
THESE ARE SO GREAT.
SURE.
I THINK IT'S TIME FOR IT TO COME OUT OF THE OVEN.
ALL RIGHT.
♪♪
HERE YOU GO, JADE.
♪♪
(overlapping voices)
CHEERS.
(Raffy) AND THANK YOU, GIADA.
ACTUALLY, IT'S ALL OF US THAT'S BEEN COOKING.
DIG IN.
(overlapping voices)
(Jade) YEAH.
(Eloisa) I'M GONNA HELP YOU CUT THAT.
(Todd) LET ME GIVE YOU SOME POLENTA.
HEY, STEPHANIE, THANKS FOR BRINGING THE COUSCOUS.
AND THE SALAD, JOE AND ANGELA.
(Angela) SO YUMMY.
I LOVE THE POLENTA. IT'S SO DELICIOUS.
OH, YEAH, YOU CAN'T GO WRONG
WITH MILK AND BUTTER AND PARMESAN CHEESE.
I VOTE FOR THE MEAT. THE MEAT IS THE BEST.
(Jade) YUM.
(Eloisa) THE MEAT IS SO GOOD.
NICHOLAS LOVES THE MEAT. NICHOLAS!
(laughter)
(Giada) IT WAS, RIGHT?
WE HAD A LOT OF FUN.
(Eloisa) WE HAD FUN THROWING SNOW APPLES.
I DIDN'T TRY IT.
(laughter)
(Giada) WHAT WAS YOUR FAVORITE, BUZZ?
THE VEGGIE PARM.
WOW.
(Eloisa) I LOVE IT.
(Giada laughs)
ALL RIGHT, STRUFFOLI TIME.
(Raffy) THIS IS THE DeLAURENTIIS FAMILY NEAPOLITAN TRADITION
WHICH GIADA AND I MASTERED THIS YEAR.
WE ALSO PUT SOME STRUFFOLI ON A BAY LEAF
SO THAT YOU COULD EAT IT JUST LIKE TWO OR THREE PIECES.
I DON'T--NO, I DON'T WANT THEM ON MY PLATE.
YOU WANT TO STEAL THEM FROM TODD'S PLATE?
(Julian) MMM, MMM, MMM, MMM!
IT LOOKS LIKE JULIAN AND JADE LIKE IT.
LET'S SEE WHAT NICOLAS THINKS.
MMM! YEAH!
(laughs)
YOU'RE RIGHT.
STRUFFOLI.
ALTOGETHER. ONE, TWO, THREE.
(all) STRUFFOLI!
GOOD JOB, HONEY.
(Raffy) MERRY CHRISTMAS.
(Giada) MERRY CHRISTMAS. BUON NATALE, EVERYBODY.