Tip:
Highlight text to annotate it
X
MEATLOAF, CREAM OF ANYTHING SOUP, CASSEROLES--
THEY'RE THE ICONIC AMERICAN FOODS
MANY OF US GREW UP ON,
AND TODAY, WELL, I'M GONNA GIVE MANY OF THEM A MAKEOVER.
UP FIRST, FOR MY MEAT AND POTATO LOVERS,
IT'S MY MEATLOAF MEATBALLS.
THEY'RE MEATBALLS THAT TASTE LIKE A TRADITIONAL MEATLOAF,
BUT THEY COOK UP A LOT QUICKER,
AND YOU SERVE 'EM UP WITH HORSERADISH MASHED POTATOES
AND OF COURSE, GRAVY.
UP NEXT, TWO CLASSICS IN ONE--
A HOMEMADE CREAM OF CELERY SOUP
THAT YOU ARE DEFINITELY NOT GONNA GET FROM ANY CAN,
AND ALSO A FAVORITE FROM BACK IN THE DAY--
DEVILED HAM ON TOAST POINTS.
THEN I'M GONNA PUT MY SPIN
ON ONE OF MY FRIENDS' MOM'S SIGNATURE CASSEROLES,
AND I HOPE I DO HER PROUD.
IT'S JEANETTE'S FAMOUS BROCCOLI AND CROUTON CASSEROLE
RACHAEL-MAGIZED.
AFTER THAT, IT'S AN AMERICAN TAKE ON FRENCH ONION SOUP.
DO YOU GUYS LIKE FRENCH ONION DIP?
WELL, I'M MAKING FRENCH ONION DIP SOUP
WITH DIJON AND GRUYèRE CROUTONS,
AND IT DOESN'T GET ANY MORE ICONIC
THAN OUR FIFTH AND FINAL DISH-- GOOD OL' CHICKEN à LA KING.
THAT'S FIVE FAVORITES FROM BACK IN THE DAY,
ALL OF THEM REINVENTED IN JUST ONE DAY.
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captions by VITAC.
HEY, GUYS, WELCOME TO "WEEK IN A DAY."
I REALLY LOVE THE THEME OF THIS PARTICULAR WEEK,
'CAUSE IT'S SO MUCH FUN.
IT'S TAKING RETRO FOODS--
FOODS THAT YOU MIGHT HAVE GROWN UP WITH,
AND BRINGING THEM FORWARD.
WE'RE GONNA START OUT WITH MEATLOAF AND MASHED POTATOES.
I'M GONNA UPDATE THEM BY MAKING THE MEATLOAF INTO MEATBALLS
SO THEY COOK UP A LITTLE QUICKER,
AND IT'S JUST FUN TO EAT MEATBALLS.
AND INSTEAD OF SERVING MEATBALLS WITH SPAGHETTI,
WE'RE GONNA PUT 'EM UP ON A MOUNTAIN OF MASHED POTATOES,
BUT THE POTATOES ARE SPECIAL, TOO.
THEY'RE SPICY. WE'RE GONNA PUT HORSERADISH IN THEM.
AND THEN WE'RE GONNA MAKE A SIMPLE STOVETOP GRAVY
WITH SOME WORCESTERSHIRE SAUCE TO GO DOWN OVER THE WHOLE THING.
IN A PAN HERE, I'VE MELTED UP A FEW TABLESPOONS OF BUTTER
OVER MODERATE HEAT.
OUR STARTING LINEUP IS
A COUPLE OF RIBS OF CELERY CHOPPED,
ONE ONION CHOPPED,
A COUPLE OF CLOVES OF GARLIC FINELY CHOPPED,
AND 2 TABLESPOONS OF FRESH THYME,
SALT AND PEPPER.
WHILE THESE GUYS ARE COOKING UP,
I'M GONNA SLICE UP SOME STALE WHITE BREAD.
OH, THREE SLICES OUGHT TO DO IT.
♪♪
I'M GONNA TRIM AWAY THE CRUST TO MAKE IT EASIER
TO MILL THESE INTO BREADCRUMBS,
AND THEN I'M GONNA LET THE BREAD SOAK
IN JUST ENOUGH MILK TO COVER IT FOR A FEW MINUTES
SO THAT IT'LL HELP PUT A LOT OF MOISTURE INTO OUR MEATBALLS.
♪♪
GET THE MILK OVER THESE GUYS.
I'M JUST GONNA LET THAT SOAK UP TO SOFTEN
AND BABYSIT THE VEG.
IF I'M MAKING A TRADITIONAL MEATLOAF
AND I'M ADDING THINGS LIKE CELERY AND ONION,
I DON'T LIKE THEM TO BE TENDER CRISP AS A TEXTURE
WHEN THE MEATLOAF IS DONE COOKING.
SO IF YOU HAVE THE TIME,
SWEAT OUT YOUR VEGETABLES A LITTLE BIT. TAKE THE EDGE OFF.
GUYS, WHEN MY ONIONS AND CELERY GOT NICE AND TENDER,
I ADDED A SPLASH OF DRY SHERRY,
OR YOU CAN ADD A SPLASH OF WHITE WINE.
THEN YOU LET THEM COOL COMPLETELY,
SO THAT YOU CAN ADD THEM TO THE COLD MEAT.
I HAVE 2 POUNDS OF GROUND SIRLOIN
OR YOU CAN USE GROUND CHUCK.
NOW WE'RE GONNA ADD OUR COOLED,
SWEAT-OUT CELERY, GARLIC, ONIONS, THYME.
I'M GONNA SEASON THE MEAT UP WITH SALT AND PEPPER.
AS OUR BINDER, I'VE GOT ONE EGG,
PLUS AN EXTRA YOLK LIGHTLY BEATEN...
A LITTLE CHOPPED PARSLEY,
A COUPLE OF SPOONFULS OF DIJON MUSTARD...
A FEW TABLESPOONS OF WORCESTERSHIRE.
AND THEN YOU JUST GET IN THERE AND GET HER DONE.
OH, OUR BREAD.
I'M LIKE, WHAT'S MISSING FROM THIS PICTURE?
IT WAS WAY DOWN THERE.
I'M JUST GONNA SQUEEZE OUT THE BREAD, GUYS.
GET THE MILK OUT OF IT, AND MILL IT THROUGH YOUR FINGERS
AS YOU'RE ADDING IT TO THE MEATLOAF MIXTURE.
♪♪
OKAY, NOW WE'RE GOOD TO GO.
YOU KNOW, I THINK THERE'S SOMETHING REALLY RELAXING
ABOUT MIXING MEATLOAF OR MEATBALLS.
I'VE GOT THE OVEN GETTING NICE AND HOT, GUYS.
375, 400--
YOU WANT 'EM TO GET NICE AND CRISPY ON THE OUTSIDE
WHILE THEY'RE GETTING COOKED THROUGH,
BUT YOU DON'T WANT THE OVEN TOO LOW.
ONCE YOUR MEATLOAF MIXTURE IS MIXED,
USE THAT ICE CREAM SCOOP
TO HELP YOU ROLL THE BALLS A LITTLE QUICKER.
♪♪
LAST ONE.
I'M JUST GONNA TAKE SOME OF THIS OVER TO THE SINK.
RINSE UP REAL QUICK.
YOU KNOW, THAT'S PART OF THE STRATEGY
OF COOKING FOR A WHOLE WEEK IN ONE AFTERNOON--
CLEAN AS YOU GO,
AND GATHER ALL THE INGREDIENTS FOR EACH RECIPE
BEFORE YOU START COOKING, SO THAT ONCE YOU START,
YOU DON'T HAVE TO STOP.
SPRAY THESE GUYS WITH A LITTLE BIT
OF ALL-NATURAL COOKING SPRAY, AND POP THEM IN THE OVEN.
♪♪
NOW THE NIGHT OF,
WHENEVER YOU'RE GONNA SERVE THESE GUYS,
WHILE THEY'RE REHEATING IN THE OVEN,
PUT ON A COUPLE OF POUNDS OF POTATOES--
2 POUNDS FOR EVERY 4 PEOPLE.
UH, PEEL 'EM, CUBE 'EM IN LIKE SHAPES AND SIZES.
AS SOON AS THE WATER COMES UP TO A BOIL,
SALT THE WATER TO FLAVOR THE POTATOES,
TAKE THE LID OFF SO THE POT DOESN'T COOK OVER,
AND WHEN WE COME BACK, I'M GONNA SHOW YOU
HOW TO MASH 'EM UP, AND I'M GONNA SHOW YOU
AN EASY GRAVY YOU CAN MAKE AHEAD JUST LIKE THE MEATBALLS.
I'LL MEET YOU RIGHT BACK HERE IN A COUPLE.
♪♪
WELCOME BACK, GUYS,
I'M MAKING A WHOLE WEEK'S WORTH
OF UPDATES OF CLASSIC DISHES.
SO IF YOU LOVE MEATLOAF AND MASHED POTATOES,
BABY, THIS ONE IS FOR YOU.
I'VE GOT MEATLOAF MEATBALLS--
SO THEY COOK UP A LITTLE QUICKER--
ROASTING UP IN THE OVEN.
THEY ROAST ABOUT 15 TO 18 MINUTES
DEPENDING ON HOW LARGE THEY ARE THE FIRST GO-AROUND.
THE NIGHT YOU REHEAT THEM, COVER THEM,
HEAT THEM IN A CASSEROLE TO TRAP IN ALL THE STEAM.
THEN LAST COUPLE MINUTES,
PULL THE FOIL OFF SO THEY GET CRISPY AGAIN.
NOW I'M GONNA SHOW YOU HOW TO MAKE A QUICK MAKE-AHEAD GRAVY.
I'VE GOT ABOUT 3 CUPS OF BEEF STOCK,
3, 4 TABLESPOONS OF BUTTER,
AND 3 TABLESPOONS OF FLOUR.
TO THIS, I'M GONNA ADD PLENTY OF COARSE BLACK PEPPER.
I LOVE A PEPPERY GRAVY-- DELICIOUS.
THEN WE'LL ADD IN OUR BEEF STOCK.
NOW WHEN I WAS A KID, MY MOM WOULD ALWAYS
ADD BACK IN AN EGG YOLK-- A TEMPERED EGG YOLK
TO ALL OF OUR FAMILY GRAVIES.
SHE CALLED IT "GLOSSING IT UP."
IT GIVES A PRETTY SHINE,
AND I THINK IT DEEPENS THE FLAVOR
AND ALLOWS THE GRAVY TO HANG OUT ON YOUR TONGUE A BIT LONGER.
SO WHEN THIS THICKENS UP, I'VE GOT ONE EGG YOLK OVER HERE,
AND WE'RE JUST GONNA ADD A LITTLE OF THE HOT GRAVY
TO THE EGG SO IT DOESN'T SCRAMBLE
WHEN WE POP IT BACK IN.
I'M ALSO GONNA DEEPEN THE COLOR AND THE FLAVOR
BY ADDING IN A LITTLE WORCESTERSHIRE SAUCE.
NOW THE NIGHT OF, IF YOU FIND THAT YOUR GRAVY'S
A LITTLE TOO THICK, JUST ADD A LITTLE BIT MORE STOCK
OR EVEN WATER AND THIN IT OUT A BIT.
NOW I'VE GOT MY POTATOES.
I DRAINED THEM AND PUT THEM BACK INTO THE HOT POT
SO THE WATER COULD EVAPORATE,
AND NOW WE'RE GONNA MASH THEM UP WITH A LITTLE HALF-AND-HALF
OR CREAM.
WE HAVE HALF-AND-HALF FOR MY HUSBAND'S COFFEE,
SO I'M GONNA PUT IN ABOUT 1/2 A CUP OF THAT
FOR 2 1/2 POUNDS OF POTATOES.
A FEW SCOOPS OF SOUR CREAM.
LOTS OF SPICY HORSERADISH-- ABOUT 3 TABLESPOONS.
YOU COULD GO A LITTLE MORE CONSERVATIVE
IF YOU DON'T LIKE THINGS TOO SPICY.
BLACK PEPPER.
POTATOES LOVE SALT.
AND A LITTLE CHIVE.
MASH AWAY.
SPICY AND CREAMY AND SWEET
ALL AT THE SAME TIME--YUM.
OKAY, I'M GONNA CHECK ON THOSE MEATBALLS.
♪♪
OH, YOU'RE LOOKING GREAT. YUM.
PERFECT!
YOU DON'T WANT TO TAKE 'EM TOO FAR,
BECAUSE IT'S A MAKE-AHEAD MEAL, AND THEY'RE GONNA GET
A SECOND TURN IN THE OVEN,
BUT THESE GUYS ARE GORGEOUS AND PERFECT RIGHT NOW.
YOU KNOW, I DON'T KNOW WHY PEOPLE BOTHER
TO BUY GRAVIES IN A JAR,
AND YOU DON'T NECESSARILY HAVE TO MAKE A GIANT ROAST ANYTHING
TO HAVE A DELICIOUS HOMEMADE GRAVY.
STOCK IN A BOX HAS COME A LONG WAY.
IT'S VERY FLAVORFUL,
AND ALL YOU REALLY NEED IS A COUPLE OF MINUTES
TO MAKE ANY SORT OF GRAVY-- FLOUR, BUTTER,
"WHISKY-WHISKY," SALT, PEPPER.
UM, IF IT'S BEEF GRAVY, I THROW IN WORCESTERSHIRE,
AND YOU'RE THERE.
HEY, GUYS, THE GRAVY'S JUST ABOUT THICKENED UP,
SO I'M TEMPERING MY YOLK,
DROPPING THAT BACK DOWN IN.
THEN YOU JUST COOL AND STORE THIS
SEPARATELY FROM YOUR MEATBALLS.
THE NIGHT YOU WANT TO SERVE, JUST HEAT HER BACK UP.
LET'S SERVE UP A DISH.
WE NEED A BED OF MASHED POTATO FIRST, THOUGH.
I'M GETTING AHEAD OF MYSELF.
BED OF MASH.
MEATLOAF MEATBALLS.
LET ME JUST GRAB SOME GRAVY.
WORCESTERSHIRE GRAVY.
OH, BABY.
HOW GOOD DOES THAT LOOK? MMM.
NOW UP NEXT IS INTERESTING.
WE'RE GONNA MAKE A CREAM OF CELERY SOUP.
WE'RE GONNA ENJOY THAT AS A MEAL
WITH ONE OF MY FAVORITES FROM BACK IN THE DAY--
DEVILED HAM ON TOAST POINTS
RIGHT AFTER THIS.
♪♪
WELCOME BACK TO "WEEK IN A DAY," GUYS,
AND THIS WHOLE WEEK'S WORTH OF MEALS
IS MY SALUTE TO MEALS FROM BACK IN THE DAY.
UP NEXT, WE'RE GONNA MAKE A CREAM OF CELERY SOUP
WITH ONE OF MY FAVORITES FROM BACK IN THE DAY--
DEVILED HAM ON TOAST POINTS.
I STARTED BY POACHING TWO FULL *** OF CHICKEN,
BONE-IN, SKIN-ON,
WITH ROOT VEGETABLES.
JUST COVER IT WITH ENOUGH WATER
TO COME UP OVER THE TOP OF THE TWO FULL CHICKEN ***.
WE'RE GONNA USE THAT STOCK
IN OUR HOMEMADE CREAM OF CELERY SOUP,
WHICH WE'RE GONNA SERVE UP AS ONE NIGHT'S MEAL.
THEN OUR LEFTOVER CREAM OF CELERY SOUP
IS GONNA GET USED UP IN A BROCCOLI AND CHICKEN CASSEROLE
ALONG WITH OUR POACHED CHICKEN BREAST.
SO I'M GONNA PUT THESE GUYS BACK HERE FOR NOW.
NOW IN THIS POT,
I'VE GOT A LITTLE BIT OF OLIVE OIL GETTING NICE AND HOT.
TO THAT, I'M GONNA ADD A LITTLE BIT OF BUTTER...
AND OUR STARTING LINEUP FOR THE SOUP--
THREE OR FOUR CLOVES OF GARLIC CHOPPED,
6 CUPS OR 1 BUNCH OF CELERY PLUS LEAFY TOPS CHOPPED,
TWO ONIONS CHOPPED,
ONE LARGE FRESH BAY LEAF,
SALT,
PEPPER.
PARTIALLY COVER THE POT,
AND LET THESE GUYS START TO SWEAT OUT
WHILE WE'RE DEALING WITH THE CELERY ROOT,
AND I'VE GOT A COUPLE OF LARGE STARCHY POTATOES
ALREADY PEELED AND CHOPPED.
CELERY ROOT,
UH, IF IT'S RUNNING, UH, SMALL TO MEDIUM SIZE,
NOT AS BIG AS THIS GIGANTIC, BIGGER-THAN-A-SOFTBALL
CELERY ROOT, I WOULD BUY TWO OF THEM.
IF IT'S AS BIG AND FAT AS THIS GUY--
THIS IS THE SIZE OF A CANTALOUPE--
ONE WILL BE MORE THAN ENOUGH FOR YOUR SOUP.
I TRIM THE TOP AND THE BOTTOM,
AND I CLEAN UP THE CELERY ROOT JUST LIKE I WOULD A MELON.
AND THEN CUT HIM UP IN SIZE AND SHAPE
THAT'S RELATIVE TO HOW YOU CHOPPED UP YOUR POTATOES,
SO THEY'LL HAVE BASICALLY THE SAME COOKING TIME TO TENDER.
♪♪
I'M GONNA CELERY THIS BAD BOY UP.
WE'VE GOT THE WHOLE BUNCH OF CELERY,
CELERY ROOT, AND CELERY SEED.
OKAY, NOW WE'RE GONNA GET EVERYBODY INTO THE HOT TUB.
THEN WE'RE GONNA ADD 6 CUPS OF OUR POACHING LIQUID,
OR IF YOU WERE MAKING THIS ON A DIFFERENT DAY,
OF COURSE, YOU CAN USE STORE-BOUGHT CHICKEN STOCK.
AND OUR COUPLE OF STARCHY POTATOES GO IN.
AND WE'RE GONNA ADD ABOUT 2 CUPS OF HEAVY CREAM.
THEN WE'RE GONNA LET EVERYBODY COOK--
I'M JUST GONNA USE MY BIG MUG HERE--
EVERYBODY COOK UNTIL TENDER.
THEN WE'LL PURéE IT.
OKAY, AS I SAID, ABOUT 6 CUPS OF THE CHICKEN STOCK
AND ABOUT 2 CUPS HEAVY CREAM.
WHOOPS--BUT NOT THE TOP.
THAT WOULD BE A WEIRD SECRET INGREDIENT.
(laughs)
GIVE THIS A LITTLE STIR.
WHILE THIS IS COOKING, I'M GONNA GATHER UP THE INGREDIENTS
FOR MY DEVILED HAM.
I LOVE DEVILED ANYTHING.
DEVILED EGGS--I'M OBSESSED.
I MAKE, LIKE, 50 KINDS OF STUFFED EGGS.
UM, DEVILED HAM? OH, YEAH, I'M THE QUEEN OF IT.
DEVILED CHICKEN? I CAN DEVIL SCRAMBLED EGGS.
I CAN DEVIL UP ANYTHING.
GIVE ME AN ENGLISH MUFFIN, I WILL DEVIL IT UP.
NOW I'VE GOT EVERYTHING OUT FOR MY DEVILED HAM.
I AM KIND OF ADDICTED TO MY OWN RECIPE FOR DEVILED HAM,
BUT WORSE THAN ME, MY HUSBAND.
HE BEGS FOR THIS DISH AT LEAST ONCE A WEEK.
IT'S HIS FAVORITE SNACK. IT'S WONDERFUL FOR COCKTAIL PARTIES,
AND WHEN YOU PAIR IT UP WITH A NICE SOUP
LIKE OUR CREAM OF CELERY SOUP,
WELL, IT MAKES THE SOUP INTO A MEAL.
SO FOR THE DEVILED HAM--
IT MAKES ABOUT A CUP AND 1/2 TO 2 CUPS--
YOU START WITH ABOUT 1/2 A POUND OF PROSCIUTTO COTTO
OR BOILED HAM,
ONE HALF OF AN ONION-- COARSELY CHOPPED RED ONION,
A LARGE FRESNO CHILI PEPPER SEEDED,
A COUPLE OF RIBS OF CELERY WITH THE LEAFY TOPS COARSELY CHOPPED,
A LITTLE HANDFUL OF PARSLEY-- FLAT-LEAF PARSLEY.
THEN TO THAT, A FEW GOOD SPOONFULS OF PICKLE RELISH.
A COUPLE OF TABLESPOONS OF MUSTARD.
I LIKE YELLOW MUSTARD IN THIS 'CAUSE IT'S A RETRO DISH.
A LITTLE HOT SAUCE--A LITTLE OR A LOT. WE LIKE IT SPICY,
SO I PUT IN A COUPLE TABLESPOONS.
SAME DEAL WITH THE WORCESTERSHIRE.
AND THEN YOU CAN JUST THROW IN A LITTLE COARSE BLACK PEPPER,
OR I LIKE TO USE A GRILL SEASONING BLEND
IN A GRINDER THAT TASTES A LITTLE PICKLE-Y.
IT HAS A LITTLE CORIANDER IN IT.
POP A LID ON IT.
AND THEN JUST PULSE CHOP
UNTIL IT'S ALMOST A SMOOTH SPREAD.
♪♪
NOW THE MOST DIFFICULT PART FOR ME OUT OF THIS WHOLE MEAL
IS NOT MAKING THE HOMEMADE CREAM OF CELERY SOUP
OR MY DELICIOUS DEVILED HAM--
IT'S GETTING THE TOAST RIGHT. (chuckles)
I'VE GOT SOME TOAST HERE-- WELL, NOT YET--
I HAVE WHITE BREAD-- THINLY SLICED WHITE BREAD.
I'M GONNA POP IT IN THE OVEN, TOAST IT UP ON BOTH SIDES.
CREAM OF ANYTHING SOUP SCREAMS "BACK IN THE DAY."
IT IS THE BUILDING BLOCK OF, WHAT, 50% OF THE CASSEROLES
THAT WE ALL GREW UP WITH.
I JUST LIKE STARTING WITH THE COMPONENT--
SAY IT'S CREAM OF CELERY SOUP--
I LIKE MAKING THAT HOMEMADE SO I'VE GOT LEFTOVER.
I GET TWO MEALS OUT OF IT.
PLUS, I FEEL BETTER
ABOUT THE QUALITY OF INGREDIENTS IN IT.
SO, GUYS, TO PURéE YOUR SOUP,
YOU COULD DO IT IN BATCHES IN YOUR FOOD PROCESSOR
OR BLENDER,
OR YOU CAN USE AN IMMERSION BLENDER.
OKAY, SO BEFORE I SERVE THAT UP...
I'M GOING TO HALVE MY TOAST
INTO LITTLE TOAST POINTS.
PUT SOME OF OUR DEVILED HAM ON THERE.
THE DEVILED HAM IS SUCH A NICE BALANCE
TO THE FLAVOR OF THE CELERY.
A COUPLE OF DEVILED HAM TOASTS
AND OUR HOMEMADE CREAM OF CELERY SOUP
THAT'S ALSO GONNA GET USED IN A BEAUTIFUL,
EASY--ANOTHER CLASSIC-- CASSEROLE DISH.
DE-LICIOUS.
SO UP NEXT, HOW MUCH FUN IS THIS SHOW?
ALL OF THESE GREAT BACK-IN-THE-DAY MEALS.
SO UP NEXT, A CASSEROLE DISH
FROM A WOMAN WHO KNOWS HOW TO FEED NINE PEOPLE
SEVEN DAYS A WEEK--
JEANETTE'S CASSEROLE WITH BROCCOLI AND CHICKEN
AND CROUTONS RACHAEL-MAGIZED RIGHT AFTER THIS.
♪♪
WELCOME BACK, GUYS,
UH, AND BACK IS SORT OF WHAT WE'RE DOING TODAY.
WE'RE GOING BACK IN THE DAY.
WE'RE REINVENTING CLASSIC
AND EVEN SOME ICONIC AMERICAN FOODS.
NOW I DON'T KNOW IF AMERICANS INVENTED THE CASSEROLE.
I DON'T THINK WE DID, BUT WE CERTAINLY MADE IT OUR OWN.
THIS CASSEROLE WAS TAUGHT TO ME BY A WOMAN NAMED JEANETTE.
SHE'S MY FRIEND MARY'S MOM,
AND JEANETTE HAS TO FEED NINE PEOPLE
AT HER DINNER TABLE ALL THE TIME,
SO SHE IS THE QUEEN OF CASSEROLES.
SO THIS IS HER BROCCOLI AND CROUTON CASSEROLE
THAT I HAVE RACHAEL-MAGIZED.
ONE OF THE WAYS I'VE RACHAEL-MAGIZED IT
IS BY MAKING YOUR OWN HOMEMADE CROUTONS,
BUT YOU COULD SUBSTITUTE
A GOOD-QUALITY STORE-BOUGHT CROUTON.
YOU JUST WANT TO GET A NICE, BIG, CHUNKY ONE.
WHAT I'M DOING HERE IS MAKING
ABUTTER AND GARLIC BATH FOR THE BREAD,
AND I'VE GOT THE OVEN GETTING NICE AND HOT
AT 350 DEGREES TO TOAST UP OUR CROUTONS IN THE OVEN.
OVER HERE, I'VE GOT A COUPLE TABLESPOONS OF THYME.
6 CLOVES OF GARLIC CHOPPED,
AND I'M GONNA THROW SOME BLACK PEPPER IN THERE.
THROW OUR PARSLEY DOWN IN THERE,
AND, BABY, WE'RE JUST MELTING BUTTER HERE.
IT'S GONNA CONTINUE TO COOK IN THE OVEN.
I'M JUST MAKING A BATH, ESSENTIALLY, FOR THE BREAD.
ABOUT A HALF A LOAF OF BREAD
SHOULD FILL
A CASSEROLE DISH.
♪♪
CHOP 'EM.
I'M GONNA TURN THESE GUYS AROUND IN THE MELTED BUTTER
TO COAT.
ONCE YOU GET THEM COATED UP,
GRAB A BAKING SHEET.
POP 'EM ON THERE...
AND SPRINKLE 'EM WITH SOME GRATED PARM CHEESE.
POP 'EM IN THE OVEN TO TOAST 'EM UP.
NOW WE'RE GOING TO DEAL WITH OUR BROCCOLI.
INCIDENTALLY, GUYS, HERE'S OUR TWO FULL
BONE-IN, SKIN-ON CHICKEN ***.
THEY'VE COOLED. REMOVE THE SKIN.
I'M GONNA PULL THAT
INTO BITE-SIZE PIECES, OR YOU CAN DICE IT.
AND REMEMBER, WE HAVE OUR LEFTOVER CREAM OF CELERY SOUP
THAT WE USED THE POACHING LIQUIDS TO PREPARE.
THAT'S GONNA GET INCORPORATED
AND ROLLED INTO THIS NIGHT'S MEAL AS WELL.
SO I'M GONNA TRIM UP JUST THE VERY TOUGH
STEM ENDS HERE.
AND THEN TO PUT IN THE CASSEROLE
RIGHT ALONG WITH THE FLORETS,
JUST SLICE THOSE STEMS UP
AND COOK 'EM UP ALONG WITH THE FLORETS.
♪♪
NOW I'VE GOT WATER, A FEW INCHES OF IT,
THAT'S COME UP TO A BOIL.
YOU'RE GONNA COOK YOUR BROCCOLI UNTIL TENDER CRISP.
WE WANT IT TO STILL HAVE ITS BRIGHT COLOR,
JUST BE TURNING TENDER FOR YOU,
BUT STILL HAVE A NICE CHEW TO IT, A NICE BITE.
SALT YOUR WATER.
DROP THESE FELLAS IN FOR A LITTLE HOT TUB.
NOW EVERY MOM OR DAD OUT THERE THAT COOKS FOR A KID
AT ONE POINT OR ANOTHER PROBABLY HAS THE BROCCOLI FIGHT--
THE FIGHT OVER TASTING A VEGETABLE
THAT THEY ARE UNFAMILIAR WITH.
A CASSEROLE LIKE THIS-- A GREAT SELL.
YOU PUT IT WITH A CHEESY CROUTON OR A CREAMY SAUCE,
YOU COVER IT UP WITH SOME CHEESE...
(quietly) THEY NEVER SEE THE BROCCOLI COMING.
(normal voice) OKAY, GUYS, LET'S ASSEMBLE THE CASSEROLE.
CROUTONS TO COVER THE BOTTOM
OF YOUR CASSEROLE DISH.
SAVE A FEW FOR SALAD.
UP NEXT, BROCCOLI.
ARRANGE YOUR BROCCOLI.
I JUST SHORT OF SHINGLE THE FLORETS IN THERE.
GREAT.
NEXT, OUR POACHED CHICKEN.
♪♪
WE HAVE OUR HOMEMADE CREAM OF CELERY SOUP.
♪♪
OKAY.
NOW ONCE YOU COVER THE TOP
WITH YOUR CREAM OF CELERY SOUP,
TOP THAT WITH A LITTLE MORE PARM CHEESE.
THEN COOL YOUR CASSEROLE COMPLETELY,
COVER IT, AND POP IT IN THE FRIDGE OR THE FREEZER,
BRING IT TO ROOM TEMPERATURE BEFORE YOU BAKE IT,
GET THE OVEN NICE AND HOT-- 400, 375, THAT NEIGHBORHOOD.
POP THE CASSEROLE IN THERE FOR ABOUT 35 TO 40 MINUTES
UNTIL IT'S BROWN AND BUBBLY ON TOP.
I'M GONNA POP THIS ONE IN NOW
SO YOU CAN SEE WHAT IT LOOKS LIKE WHEN IT'S DONE.
IN MANY OF THE "WEEK IN A DAYS,"
IF YOU'VE, UH, WATCHED A COUPLE OF WEEKS' WORTH YOU'LL SEE,
LOTS OF THINGS GET ROTATED AND REUSED
WITHIN THE SAME WEEK.
POACHED CHICKENS, FOR INSTANCE, CAN STRETCH INTO
TWO OR THREE NIGHTS' MEALS AS WELL AS THEIR STOCK.
HERE, MY HOMEMADE CREAM OF CELERY SOUP
IS A LOVELY DINNER BY ITSELF,
AND THE LEFTOVER IS USED IN THE CASSEROLE THE NEXT NIGHT.
JEANETTE, I HOPE YOU'RE WATCHING,
AND I HOPE I DID YOU PROUD. IT LOOKS BEAUTIFUL.
NOW MY FRIEND MARY'S MOM JEANETTE INVENTED THIS.
IT IS A BEAUTY.
IT IS A BROCCOLI AND CROUTON CASSEROLE.
I'M GONNA DO A 2--
2-IMPLEMENT CARRY HERE
TO TRY AND SCOOP THIS OUT.
GET SOME OF EVERYBODY.
I MEAN, WHAT'S NOT TO LOVE ABOUT THIS DISH?
AH, SUCH A COMFORT FOOD. SUCH A PRETTY DISH.
OKAY, UP NEXT, WE'RE GONNA HAVE A LITTLE FUN
WITH FRENCH ONION SOUP.
WE'RE GOING TO AMERICANIZE IT
AND TURN IT INTO FRENCH ONION SOUP DIP
OR FRENCH ONION DIP SOUP.
HUH. I'LL SHOW YOU WHAT I MEAN RIGHT AFTER THIS.
♪♪
WELCOME BACK, GUYS.
WE ARE MAKING MEALS FROM BACK IN THE DAY
AND UPDATING THEM IN FUN WAYS.
I'M UP TO MY FOURTH MEAL,
AND IT'S GOOD OL' FRENCH ONION SOUP, OR IS IT?
I'VE AMERICANIZED THIS ONE.
ONE OF MY FAVORITES WHEN I WAS A KID
WAS FRENCH ONION SOUP DIP,
WHEN YOU TAKE THE POWDERED FRENCH ONION SOUP MIX
AND YOU MIX IT WITH THE SOUR CREAM,
AND WE DIP, LIKE, THE RUFFLY POTATO CHIPS IN IT--DELICIOUS.
SO I TOOK FRENCH ONION SOUP AS A TEMPLATE,
AND I MARRIED IT WITH THAT DIP.
WE'RE GONNA STIR CRèME FRAîCHE INTO THIS SOUP,
WHICH IS A MIXTURE OF TONS OF ONIONS--LEEKS, SHALLOTS,
UH, YELLOW ONIONS, AND AT THE END, SCALLIONS.
FOR MY STARTING LINEUP INTO A SOUP POT
WITH 4 TABLESPOONS OF MELTED BUTTER
GETTING BUBBLY OVER MEDIUM HEAT,
I'M GOING TO ADD TWO TO THREE LEEKS SLICED,
A COUPLE OF LARGE SHALLOTS SLICED,
FOUR ONIONS THINLY SLICED,
FOUR CLOVES OF GARLIC FINELY CHOPPED,
ONE FRESH BAY LEAF,
SALT AND PEPPER.
NOW THIS LOOKS LIKE A MOUNTAIN OF ONIONS.
THESE ARE GONNA COOK DOWN LOW AND SLOW
UNTIL THEY'RE CARAMEL IN COLOR
AND NICE AND SWEET.
SO YOU WANT TO COOK 'EM OVER MEDIUM-LOW TO MEDIUM HEAT.
KEEP AN EYE ON THEM.
IT'LL TAKE 35 TO 45 MINUTES,
DEPENDING ON HOW THICK OR THIN YOU SLICED YOUR ONIONS.
CARAMELIZED ONIONS YOU DO HAVE TO BE PATIENT FOR.
I'M NOT A PATIENT GIRL, BUT CARAMELIZED ONIONS,
THEY MAKE IT WORTH IT.
I THINK THE TRICK IS YOU GOT TO MAKE SURE
THE PAN JUST NEVER GETS TOO HOT.
YOU DON'T WANT THE SUGARS TO DEVELOP TOO QUICKLY
BEFORE THE ONION HAS A CHANCE TO COOK OUT COMPLETELY.
IF YOU ARE GONNA MAKE CARAMELIZED ONIONS,
I MEAN, IT DOES TAKE A BIT OF A TIME INVESTMENT.
MIGHT AS WELL MAKE A DOUBLE BATCH.
IT FREEZES GREAT.
WOW, IT'S AMAZING HOW MUCH THE ONIONS COOK DOWN.
WE STARTED--THE POT WAS FULL. NOW LOOK AT THAT.
IT'S JUST A LITTLE LAYER DOWN THERE
OF SWEET, YUMMY GOODNESS.
I'M GONNA DEGLAZE THE PAN
WITH A LITTLE DRY SHERRY.
GIVE THAT A STIR.
THEN I'M GONNA ADD A LITTLE SPLASH OF WORCESTERSHIRE.
AND ABOUT 5 CUPS OF BEEF STOCK.
I HAVE A LITTLE BIT LEFT IN THIS ONE.
AND I'LL POUR IN
ONE WHOLE BOX.
NOW THE ONION SOUP PART IS DONE.
JUST STIR THIS UP,
COOL THE SOUP, STORE IT.
THE NIGHT YOU SERVE, YOU'RE GONNA TURN IT INTO
THE FRENCH ONION DIP BY STIRRING IN YOUR CRèME FRAîCHE,
AND LAST MINUTE, YOU'RE GONNA STIR IN
THE BITE OF SOME NICE CRISPY GREEN ONIONS.
THAT ADDS A NICE TEXTURE TO THE SOUP.
UM, THE NIGHT OF, YOU'RE GONNA MAKE UP SOME TOAST--
LITTLE SPICY DIJON MUSTARD GRUYèRE CHEESE TOAST
TO FLOAT IN THE ONION SOUP.
SO I'M GONNA TAKE A BAGUETTE...
AND MAKE A COUPLE OF CROUTONS PER PERSON.
♪♪
POP THESE ON A BAKING SHEET AND LET 'EM TOAST UP.
SO YOU COULD HAVE TWO BIG ONES OR THREE SMALL ONES. FINE.
I CANNOT MAKE TOAST. I SET IT ON FIRE.
SOMETIMES I SET MY FAL--MYSELF OR KITCHEN TOWELS ON FIRE
ALONG WITH IT.
ANYTIME I AM IN THE KITCHEN WITH BREAD,
EVERYBODY KNOWS THERE BETTER BE A BACKUP LOAF.
(laughs)
TOP YOUR TOAST WITH SPICY DIJON MUSTARD.
LOVE GRAINY DIJON. MMM-MM-MMM.
♪♪
NOW I GOT SOME GRUYèRE SLICED FROM THE DELI.
♪♪
OKAY, POP THESE GUYS IN.
GOT THAT ON BROIL NOW JUST TO MELT THE CHEESE
DOWN OVER THE CROUTONS.
NOW WE WILL SLICE UP OUR SCALLIONS.
WE'VE ALREADY GOT LEEKS, SHALLOTS, AND YELLOW ONIONS
IN THE SOUP.
THE NIGHT WE SERVE, THE BRIGHT CRUNCH
OF FRESH SCALLION OR GREEN ONION.
TRIM 'EM UP, AND THEN SLICE UP YOUR WHITES AND YOUR GREENS
ON AN ANGLE.
NOW WE'RE GONNA TURN IT INTO DIP.
(laughs) WE'RE GONNA PUT A TUB OF CRèME FRAîCHE IN.
YOU WANT ABOUT A CUP OR SO.
GIVE IT A SWIRL AND A STIR.
YUM, YUM.
ALL RIGHT, HOPEFULLY I HAVEN'T BURNED THE TOAST.
I WAS SO DISTRACTED WITH HOW DELICIOUS THE SOUP WAS,
I WAS SORT OF ZONING OUT THERE ON IT.
IT'S MESMERIZING STIRRING IN THE CRèME FRAîCHE.
♪ PERFECT ♪
HELLO, FELLAS!
OHH, YUM!
OKAY.
TAKE A COUPLE OF OUR TOASTS.
DELICIOUS. (laughs) WOW.
I DON'T KNOW HOW WE'RE GONNA TOP THAT,
BUT WE'RE GONNA TRY WITH ANOTHER FAVORITE
FROM BACK IN THE DAY--
CHICKEN à LA KING RIGHT AFTER THIS.
♪♪
GUYS, YOU KNOW, ANOTHER NAME FOR THIS "WEEK IN A DAY" SERIES
COULD HAVE BEEN "HOOKED ON THE CLASSICS."
WE'RE TAKING ICONIC AMERICAN DISHES FROM BACK IN THE DAY
AND COOKING 'EM UP FRESH TODAY.
SO THIS IS CHICKEN à LA KING.
WHEN I WAS A LITTLE KID, EVERYBODY'S MOM
KNEW HOW TO MAKE A VERSION OF THIS DISH.
I LOVE IT. IT REALLY REMINDS ME OF CHILDHOOD.
SO YOU'RE GONNA PUT IN ONE HALF OF ONE SMALL RED BELL PEPPER
SEEDED AND CHOPPED.
YOU DON'T WANT TO PUT IN THE WHOLE BELL PEPPER,
'CAUSE THE PEPPER CAN BE TOO STRONG
AND OVERPOWER THE REST OF YOUR VEG--
YOUR CARROTS, CELERY, AND ONION.
THAT'S WHAT GOES IN NEXT-- A COUPLE OF CARROTS.
CHOP IT UP PRETTY SMALL, GUYS,
'CAUSE I'M GONNA SERVE THIS UP
NOT OVER WHITE RICE, BUT LIKE MY MOM USED TO SERVE IT,
IN LITTLE PASTRY CUPS.
SO YOU WANT THE DICE TO BE PRETTY SMALL
SO THE SPATIAL RELATIONSHIP WORKS OUT
WITH THOSE LITTLE CUPS.
A FRESH BAY LEAF.
A LITTLE SALT AND PEPPER IN THERE AS WELL.
GIVE THIS A STIR,
AND THEN I'M JUST GONNA LET ALL OF OUR VEG SWEAT OUT
OVER MEDIUM HEAT PARTIALLY COVERED.
MEANWHILE, I'M GONNA POP THESE LITTLE PASTRY SHELLS
IN THE OVEN.
YOU GET THEM ON THE, UH, FROZEN FOODS AISLE,
AND THEY COME SIX TO A PACKAGE,
AND I PORTION TWO PER PERSON.
AND THIS MEAL WILL FEED UP TO SIX ADULTS,
SO I'M GONNA BAKE OFF 12 PASTRY CUPS.
AGAIN, YOU WOULD DO THIS THE DAY OF RIGHT BEFORE YOU SERVE,
SO THEY'RE NICE AND WARM.
UM, I'VE GOT THE OVEN HOT AT 375,
AND THEY TAKE ABOUT 20 MINUTES OR UNTIL THEY'RE EVENLY PUFFED
AND GOLDEN ALL OVER.
PUFF PASTRY IS JUST A REALLY SMART THING,
THOSE LITTLE SHELLS--
IT'S A GREAT THING TO HAVE ON HAND IN THE FREEZER.
UM, YOU DEFROST 'EM.
YOU COOK 'EM OFF OR WARM 'EM UP IN NO TIME,
AND YOU COULD FILL THEM WITH ANYTHING--
SWEET, SAVORY, CHEESE, OR CHICKEN à LA KING.
GUYS, WHEN YOUR VEGETABLES START TO GET TENDER,
SCOOT 'EM OFF TO THE SIDES OF THE PAN.
AND IN THE WELL AT THE CENTER OF THE PAN,
YOU'RE GONNA MAKE A LITTLE ROUX
AND ADD IN YOUR LIQUIDS FOR THE SAUCE.
A COUPLE TABLESPOONS OF BUTTER.
MELT HIM UP.
ADD IN A LITTLE FLOUR-- A COUPLE TABLESPOONS.
♪♪
WHISK THAT UP IN THE CENTER.
ADD IN SOME WHITE WINE--
OH, ABOUT 1/2 A CUP.
ADD IN A COUPLE CUPS OF STOCK.
♪♪
AND A COUPLE OF TURNS OF THE PAN OF CREAM.
LOVELY.
LET HIM COME UP TO A BUBBLE.
MEANWHILE, I'M GONNA SLICE UP SOME ASPARAGUS--
ONE BUNCH OF ASPARAGUS. TRIM OFF THE ENDS,
WHICH YOU CAN SAVE FOR SOUP STOCK IF YOU'D LIKE,
AND SLICE THE ASPARAGUS ON AN ANGLE.
♪♪
SLIDE YOUR ASPARAGUS IN.
THEN YOU'RE GONNA ADD FOUR SMALL PIECES
OF CHICKEN BREAST DICED.
♪♪
THE BONELESS SKINLESS CHICKEN BREAST
WILL COOK RIGHT IN THE SAUCE.
NOW THIS WILL TAKE ABOUT SEVEN OR EIGHT MINUTES
FOR THE CHICKEN TO COOK THROUGH.
THEN YOU'RE GOING TO COOL THE DISH COMPLETELY.
THE NIGHT YOU SERVE, BRING IT BACK UP TO A BUBBLE,
AND LAST MINUTE STIR IN SOME PEAS--
A COUPLE OF HANDFULS OF DEFROSTED FROZEN PEAS,
UM, AND A COUPLE OF TABLESPOONS
OF CHOPPED TARRAGON.
I LOVE CHICKEN à LA KING, EVEN WHEN THEY SERVED IT
IN, LIKE, IN THE LUNCHROOM
AND IT WASN'T FLAVORFUL ENOUGH FOR ME,
I WAS STILL EXCITED.
THERE'S SOMETHING JUST DELICIOUS ABOUT IT.
IT TASTES LIKE THE INSIDE OF A CHICKEN POTPIE.
I JUST LOVE IT.
STIR IN SOME PEAS.
ALSO,
A COUPLE OF TABLESPOONS OF FRESH TARRAGON.
♪♪
SO NOW WHILE THOSE PEAS ARE JUST HEATING THROUGH,
I'M GONNA TAKE A COUPLE OF OUR PASTRY CUPS.
AND YOU JUST POKE AT THE LID A LITTLE BIT.
LET ME GRAB A FORK HERE TO HELP ME
SO I DON'T BREAK 'EM UP TOO MUCH.
THE LIDS ARE PERFORATED,
AND YOU CAN JUST POP THOSE LITTLE TOPS OUT.
♪♪
NOW YOU DON'T JUST FILL THE CUP.
YOU LET THE CHICKEN à LA KING SPILL OUT AND ALL OVER.
IT'S UNDERNEATH THERE AND IT GETS ALL NICE AND SAUCY.
THEN GARNISH THEM UP WITH A LITTLE CHIVE.
A LITTLE BIT OF THE CRUNCHY FRIED NOODLES...
AND YOUR LITTLE PASTRY TOPS.
ADORABLE, RIGHT? I LOVE RETRO FOOD.
IT'S JUST FUN, COMFORTING FOOD,
BECAUSE IT'S NOSTALGIC,
AND WE MADE SO MANY DELICIOUS DISHES
AND SORT OF REINVENTED THEM.
ICONIC AMERICAN FAVORITES LIKE MEATLOAF AND MASHED POTATOES--
WE MADE THE MEATLOAF MEATBALLS
WITH THE HORSERADISH MASHED POTATOES AND THE GRAVY.
WE MADE THE HOMEMADE CREAM OF CELERY SOUP
WITH MY DEVILED HAM ON TOAST POINTS ALONGSIDE. WOW.
THEN WE USED THE CHICKEN THAT WE POACHED
TO MAKE OUR OWN STOCK FOR THE SOUP
AND WE USED SOME OF THE CREAM OF CELERY SOUP LEFTOVERS
IN JEANETTE'S RACHAEL-MAGIZED
CROUTON AND BROCCOLI AND CHICKEN CASSEROLE.
THEN THE FRENCH ONION SOUP REINVENTED
WITH AN AMERICAN CLASSIC-- FRENCH ONION DIP...
(laughs) ALL IN ONE DISH.
AND FINALLY, ADORABLE, EASY, ELEGANT--
YOU SHOULD HAVE A FEW FRIENDS OVER,
REMINISCE ABOUT BACK IN THE DAY WITH MY CHICKEN à LA KING.
IT'S NOSTALGIC AND IT'S A DELICIOUS DINNER.
I'M RACHAEL RAY. THANKS FOR SPENDING THE DAY WITH ME, GUYS.
NOW GET COOKING SO YOU CAN GET EATING.
♪♪