Tip:
Highlight text to annotate it
X
JADE, SHOW MOM HOW YOU GO UNDER THE WAVES.
(laughs)
TODD, JADE, AND I ARE GOING TO NEWPORT FOR A NICE LONG WEEKEND.
JADE, WE'RE ON A LITTLE WEEKEND ADVENTURE.
(Todd laughs)
SO I'M BRINGING ALONG FOOD THAT IS MADE FOR TRAVEL.
...AMAZING TEXTURE AND FLAVOR BAKED INTO AN HERBY CRUST.
IT'S A GOURMET TREAT THAT'S PERFECT ON THE GO.
...AN ELEGANT DISH THAT'S PORTABLE, EASY,
AND FUN TO EAT.
IT'S A TREASURE CHEST OF GOLD
AND A HEARTY DISH THAT'S FULL OF DELICIOUS SURPRISES.
DELICIOUS FOOD THAT'LL MAKE VACATION EVEN BETTER.
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
I'M STARTING WITH MY SMOKED SALMON,
ARUGULA, AND GOAT CHEESE TART,
AND THE BEST THING IS YOU CAN EAT IT ROOM TEMPERATURE OR HOT,
SO IT'S REALLY EASY TO TRANSPORT.
SO WE'RE GONNA START WITH THE CRUST.
1/2 A CUP OF ALMOND FLOUR--
IT GIVES THE CRUST A NICE CRUMBLY TEXTURE.
AND THEN WE'RE GONNA USE 1 CUP OF ALL-PURPOSE FLOUR,
AND WE PUT IT ALL IN THE FOOD PROCESSOR,
WHICH MAKES IT REALLY EASY, AS WELL.
THEN WE'RE GONNA ADD SOME FLAT-LEAF ITALIAN PARSLEY
AND SOME THYME,
AND BOTH OF THESE TOGETHER ADD BEAUTIFUL COLOR TO THE CRUST.
THEY'RE VERY MILD HERBS,
SO THEY WON'T OVERPOWER THE FLAVOR.
SO PARSLEY IN THERE.
NOW WE'RE ALSO GONNA ADD SOME FRESH THYME,
AND THE THYME GIVES THE CRUST AN HERBY,
LEMONY FLAVOR TO IT.
ADD A LITTLE BIT OF SALT
AND A LITTLE BIT OF PEPPER-- JUST A LITTLE BIT.
WE'RE GONNA MIX THIS TOGETHER.
SO LET'S GRAB A STICK OF BUTTER
AND SOME ICE-COLD WATER.
THERE WE GO.
AND I LEFT THE BUTTER IN THE FRIDGE TO GET NICE AND COLD.
WE PUT IT IN THE DOUGH, AND THEN WHEN YOU BAKE IT OFF,
THE STEAM THAT'S RELEASED
HELPS CREATE THAT LIGHT CRUST.
AND WE'RE GONNA CUT IT INTO CUBES.
SO NOW WE'RE GONNA SPRINKLE IT RIGHT ON TOP HERE.
♪♪
AND I'LL SHOW YOU THAT YOU SORT OF GET THIS CRUMBLY MEAL
WITH CHUNKS OF THE BUTTER.
SO NOW WE PUT THE LID RIGHT BACK ON,
AND WE'VE GOT SOME ICE-COLD WATER
TO BRING THE DOUGH TOGETHER
AND ADD A LITTLE BIT OF MOISTURE,
SO WE'RE GONNA START RUNNING THIS AND SLOWLY ADD THE WATER.
♪♪
IT STARTS TO COME TOGETHER, AND SEE THE PRETTY COLOR?
NICE AND GREEN.
GET IT ALL OUT
AND GET IT ALL TOGETHER JUST LIKE THAT.
WHAT I WANT TO DO
IS GRAB A PIECE OF PLASTIC WRAP.
THERE WE GO.
COVER IT UP.
THEN YOU WANT TO CHILL IT FOR ABOUT 20 MINUTES
SO IT MAKES IT REALLY EASY TO ROLL OUT.
♪♪
MY DOUGH'S BEEN CHILLING FOR ABOUT 20 MINUTES.
AS YOU'RE ROLLING IT OUT, THE BUTTER'S WARMING UP,
SO SOMETIMES IT STICKS A LITTLE BIT, BUT THAT'S OKAY,
'CAUSE YOU CAN JUST USE SOME FLOUR.
YEAH, LET'S GET IT
ROLLED ONTO HERE...
AND GET IT ROLLED ONTO HERE.
I TAKE A LITTLE KNIFE,
AND I JUST CUT OFF THE SIDES.
BEFORE I PUT IT IN THE OVEN, I WANT TO TAKE A FORK
AND PRICK THE DOUGH A LITTLE BIT
TO LET THE STEAM COME OUT WHEN IT BAKES.
SO WE'RE GONNA BAKE THIS AT 350 DEGREES
FOR ABOUT 12 TO 14 MINUTES
UNTIL IT'S LIGHT AND GOLDEN BROWN.
INTO THE OVEN IT GOES.
♪♪
I'M GONNA GET STARTED
ON WHAT WE'RE GONNA PUT INSIDE THAT TART PAN.
I HAVE ONE LEEK CUT IN HALF HERE.
AND WHAT I LIKE TO DO IS CUT IT IN HALF
BECAUSE DIRT AND GRIT CAN GET STUCK INSIDE,
SO YOU WANT TO RUN WATER THROUGH IT REALLY WELL.
WHAT I DO IS I CUT THE DARK GREEN STEMS OFF,
JUST BECAUSE THEY TEND TO BE A LITTLE MORE FIBROUS,
AND THEN I CHOP IT.
AND LEEKS ARE VERY SIMILAR TO ONIONS,
BUT THEY'RE A LITTLE BIT MILDER,
AND THEY WORK REALLY WELL WITH THE SMOKED SALMON.
SO I WANT TO ADD A LITTLE BIT OF OLIVE OIL INTO THE PAN.
OKAY, SO LET'S ADD THE LEEKS RIGHT IN HERE.
YOU JUST WANT TO SAUTé THEM A LITTLE BIT.
A LITTLE SALT, JUST A LITTLE BIT OF PEPPER,
AND YOU JUST WANT TO MAKE THEM SOFT LIKE YOU DO REGULAR ONIONS.
SO WHILE THAT'S COOKING DOWN A LITTLE BIT,
LET'S ADD THE 6 CUPS OF ARUGULA.
NOW IT'S KIND OF LIKE SPINACH.
THIS WILL WILT DOWN TO HALF THE AMOUNT.
I ALWAYS OPT FOR THE ARUGULA, BUT YOU COULD DEFINITELY
SUBSTITUTE WITH SPINACH IF YOU PREFER THAT.
AND I ADD A LITTLE BIT MORE SALT JUST TO HELP IT WILT DOWN
AND JUST A LITTLE BIT MORE PEPPER JUST TO FLAVOR IT.
SO IT ONLY TAKES A COUPLE OF MINUTES.
I'M GONNA GRAB THE REST OF MY INGREDIENTS
TO FINISH OFF THIS TART.
♪♪
SO I'VE JUST CRACKED MY SIX EGGS,
AND I'M JUST SEASONING THEM WITH A LITTLE SALT AND PEPPER.
AND MY TART IS OUT OF THE OVEN,
AND YOU CAN SEE IT'S LIGHTLY GOLDEN BROWN,
SO WE'RE READY TO PUT THIS ALL TOGETHER.
SO I JUST WANT TO BEAT THE EGGS TOGETHER,
'CAUSE THE EGGS ARE THE BINDER OF THIS TART.
OKAY, I'VE GOT THE EGGS.
NOW I'VE GOT A LITTLE BIT OF SMOKED SALMON,
JUST ENOUGH FOR MY TART.
I DON'T WANT TO ADD TOO MUCH,
'CAUSE SMOKED SALMON HAS A PRETTY STRONG FLAVOR.
AND WE'RE GONNA CHOP THIS UP.
CUT IT IN HALF, AND THEN I USUALLY JUST
PUT THE TWO HALVES ON TOP OF EACH OTHER
AND CHOP IT JUST LIKE THAT.
GIVES IT A NICE, SALTY, SMOKY FLAVOR
TO THE TART.
IT'S KIND OF LIKE A LITTLE ASSEMBLY LINE.
AND SEE HOW BEAUTIFUL IT IS?
WE'RE GONNA START WITH THE LEEKS AND THE ARUGULA.
♪♪
NOW WE'RE GONNA TOP IT WITH THE SMOKED SALMON.
SEE HOW THE COLORS ARE COMING TOGETHER?
♪♪
THEN WE NEED A LITTLE CHEESE.
THAT TARTNESS OF THE GOAT CHEESE
WITH THE SMOKINESS OF THE SMOKED SALMON IS REALLY GOOD.
WHEN THE GOAT CHEESE BAKES, IT JUST MELTS JUST ENOUGH
AND STAYS CHUNKY, WHICH I REALLY LIKE.
WE'RE GONNA ADD THE BEATEN EGGS.
SO JUST KIND OF POUR THEM ALL OVER THE TOP.
AWESOME! LOOKS GOOD.
SO NOW WE'RE GONNA BAKE THIS AT 350 DEGREES
FOR ABOUT 40 MINUTES, AND UP NEXT, I'M GONNA MAKE
COLD CAULIFLOWER SOUP WITH BACON AND CRUNCHY CROUTONS.
IT'S A SOUP THAT LETS YOU TRAVEL IN STYLE--
SMOOTH, ELEGANT, AND DELICIOUS.
♪♪
I'M GETTING STARTED ON MY COLD CAULIFLOWER SOUP
WITH BACON AND CROUTONS,
AND THIS IS A REALLY FUN SOUP.
I LIKE TO MAKE IT WHEN I GO ON ROAD TRIPS,
BECAUSE YOU CAN EAT IT COLD OR JUST AT ROOM TEMPERATURE,
AND YOU DON'T HAVE TO REHEAT IT, WHICH IS PERFECT.
WE'RE GONNA START BY FLAVORING THE SOUP WITH SOME SHALLOT
AND SOME GARLIC AND SOME CELERY.
♪♪
TWO GARLIC CLOVES.
AND MY TART FINISHED COOKING.
I WANT TO LET IT COOL COMPLETELY BEFORE I PACK IT UP.
NOW WE'RE GONNA ADD THE CELERY,
AND I JUST CUT THE ENDS OFF
BECAUSE THEY TEND TO BE A LITTLE FIBROUS AND DRY.
AND THEN I JUST CUT THE CELERY IN HALF
AND CHOP IT UP.
OKAY, SO I'LL THROW THE CELERY IN THERE.
AND THE CELERY IS PRETTY BLAND,
BUT IT ADDS A NICE TEXTURE TO THE SOUP.
A LITTLE BIT OF SALT...
AND A LITTLE BIT OF PEPPER,
AND WE'LL START COOKING IT DOWN.
ALL RIGHT, THAT'S COOKING.
NOW WE'RE GONNA USE THE THYME IN THE SOUP.
WE'RE ALSO GONNA USE THE THYME TO SPRINKLE OVER
THE TOASTED CROUTONS THAT WE'RE GONNA DO, AS WELL.
SO JUST CHOP THE THYME.
WE'RE GONNA SAVE HALF OF IT,
AND THEN WE'RE GONNA ADD THE REST RIGHT INTO THE SOUP.
♪♪
SO I HAVE A NICE HEAD OF CAULIFLOWER HERE,
AND I CLEANED THE BOTTOM ALREADY.
I TOOK ALL THE GREEN LEAVES OFF OF IT.
WHAT YOU WANT TO DO WITH THE CAULIFLOWER--
YOU WANT TO CUT THE STEM OUT,
AND WE'RE GONNA USE ALL OF THE LITTLE FLORETS.
CUT IT IN HALF, AND THEN
I JUST CUT IT IN LITTLE PIECES.
GROWING UP, MY MOM USED TO MAKE A LOT OF SOUPS FOR US.
ESPECIALLY WHEN WE TRAVELED, SHE WOULD MAKE A BROCCOLI SOUP,
AND I REMEMBER ONE YEAR FOR SOME REASON,
SHE DECIDED TO MAKE CAULIFLOWER INSTEAD OF BROCCOLI,
AND WE ALL THOUGHT IT WAS POTATO SOUP,
AND WE JUST LOVED IT.
♪♪
ADD A LITTLE MORE SALT AND A LITTLE MORE PEPPER.
WE'LL LET IT COOK FOR, LIKE, A MINUTE OR TWO.
GRAB SOME CHICKEN BROTH.
WHAT YOU WANT TO DO IS COVER ALL THE VEGGIES WITH THE BROTH
AND THEN LET IT SIMMER FOR ABOUT 25 MINUTES
UNTIL ALL THE VEGETABLES ARE NICE AND TENDER,
'CAUSE IT MAKES IT A LOT EASIER TO PURéE.
CAULIFLOWER CAN BE A LITTLE BIT BLAND,
SO YOU WANT TO ADD LOTS OF FLAVOR TO IT.
GIVE IT A NICE STIR SO EVERYTHING'S COATED.
PUT THE LID ON. LET'S MAKE ALL THE GARNISHES.
I HAVE SOME CROUTONS TO MAKE.
WE NEED SOME SOURDOUGH COUNTRY BREAD,
AND I'VE GOT HALF A LOAF RIGHT HERE.
AND I LOVE THIS.
THEY GET NICE AND CRISPY AND FULL OF FLAVOR,
AND THEY ARE DIVINE. THEY'RE EVEN DIVINE JUST ON THEIR OWN.
SO I KNOW WHEN WE GO ON ROAD TRIPS,
TODD EATS EITHER CHIPS OR POPCORN.
WELL, I EAT CROUTONS.
YOU JUST WANT TO CUT THEM INTO CUBES.
HERE WE GO.
OKAY, SO LET'S GRAB A BAKING SHEET,
AND WE'LL PUT ALL OF THE BREAD
RIGHT ON THERE.
WE'LL DRIZZLE WITH A LITTLE BIT OF OLIVE OIL,
JUST TO KEEP THEM NICE AND MOIST.
AND THEN A LITTLE BIT OF SALT...
AND THE REMAINING THYME
FOR A LITTLE BIT OF FLAVOR AND COLOR.
AND THEN JUST USE YOUR FINGERS AND TOSS IT ALL TOGETHER,
AND WE'RE GONNA POP THESE IN A 400-DEGREE OVEN
FOR 15 MINUTES UNTIL THEY'RE NICE AND GOLDEN BROWN.
AND AT THE SAME TIME,
WE ARE ALSO GONNA TOSS THE BACON IN THERE, AS WELL,
AND GET IT NICE AND CRISPY.
♪♪
THE SOUP'S BEEN COOKING FOR ABOUT 25 MINUTES,
SO IT'S READY TO BE PURéED.
THE BACON IS COOKED-- LOOKING GOOD--
AND SO ARE THE CROUTONS. IN FACT...
(crunching)
MMM.
YOU CAN'T MISS THAT CRUNCH. OH, MY GOSH.
SO NOW...
I AM GONNA GRAB
MY LITTLE BLENDER HERE, AND WE'RE GONNA PURéE IT.
IT THICKENS UP BEAUTIFULLY.
♪♪
I LOVE IT! NOW WE NEED TO TASTE IT,
'CAUSE WE'RE GONNA LET IT COOL COMPLETELY,
AND WE'RE GONNA PACK UP THE BACON
AND THE CROUTONS SEPARATELY.
MMM.
OOH, IT'S DELICIOUS.
THIS IS GONNA BE DIVINE!
UP NEXT, THIS IS ONE OF MY NONNA'S RECIPES.
IT'S CALLED PIRATE PASTA, AND I'LL EXPLAIN WHY.
EASY INGREDIENTS FROM THE PANTRY
MAKE THIS PASTA DISH A ROAD TRIP FAVORITE.
♪♪
I'M STARTING WITH A PENNE FOR MY PIRATE PASTA,
AND I'M USING ABOUT A POUND OF PENNE RIGATE
SO THAT THE SAUCE REALLY STICKS TO THE PASTA REALLY WELL.
SO I WANT TO COOK THAT FOR ABOUT,
EH, EIGHT TO TEN MINUTES UNTIL IT'S AL DENTE.
IN THE MEANTIME, WE'RE GONNA GET STARTED ON THE SAUCE.
THE STORY BEHIND THIS PIRATE PASTA IS KIND OF FUN.
IT'S REALLY MY GRANDMOTHER'S RECIPE,
AND SHE USED TO MAKE IT FOR MY MOM AND HER SISTERS.
WHEN THEY WOULD GO ON TRIPS,
THIS IS THE PASTA SHE WOULD MAKE,
AND SHE WOULD TELL THEM THAT THIS IS WHAT PIRATES ATE
WHEN THEY WERE ON THE BOATS,
AND SHE WOULD TELL THIS ELABORATE STORY
ABOUT HOW THEY WOULD BE ON THESE BOATS FOR SO LONG,
AND IT GAVE THEM ALL THE STRENGTH AND ALL THIS STUFF,
AND THEY BOUGHT IT. (laughs) AND THEY WOULD EAT IT,
AND SHE WOULD TELL THEM TO LOOK FOR
THE LITTLE TREASURES IN THE PASTA.
AND I'M CHOPPING UP THE CREMINI MUSHROOMS.
♪♪
SO WE'RE GONNA JUST SAUTé THEM IN A LITTLE BIT OF OLIVE OIL,
A LITTLE BIT OF SALT
TO GET THE COOKING PROCESS STARTED,
AND WE'RE ALSO GONNA ADD TWO GARLIC CLOVES.
WE'RE GONNA DO WHAT MY MOM DOES, WHICH IS ADD CLOVES WHOLE.
I THINK IT'LL MAKE IT BETTER FOR JADEY.
IT'LL GIVE US THE ESSENCE OF THE GARLIC FLAVOR,
BUT IT WON'T BE TOO GARLICKY FOR HER,
AND THEN IF TODD WANTS, HE COULD EAT IT.
JUST PEEL IT AND DUNK IT IN THERE WHOLE.
♪♪
AND THEN TUNA IS SORT OF THE HIGHLIGHT OF THIS DISH,
AND I'M JUST GONNA ADD A CAN OF ITALIAN TUNA,
SO IT'S DARK MEAT TUNA-- HAS LOTS AND LOTS OF FLAVOR,
AND IT'S VERY RICH.
WE'RE ALSO GONNA ADD SOME CAPERS--A LITTLE BIT OF TANG.
AND I JUST GOT SOME GREEN OLIVES THAT WERE PITTED
AND SLICED 'EM IN HALF.
MMM.
THEY'VE GOT A NICE, LIKE, RICH FLAVOR TO THEM.
GIVE IT A STIR AND MIX EVERYTHING TOGETHER.
ALL RIGHT, NOW LET'S GRAB
SOME TOMATO PASTE AND SOME CHICKEN BROTH.
SO WE'RE GONNA USE ABOUT 1/2 A CUP OF CHICKEN BROTH,
AND WE NEED SOME CHICKEN BROTH TO LOOSEN EVERYTHING UP.
SINCE WE'RE NOT ADDING ANY TOMATO SAUCE,
WE NEED A LITTLE CHICKEN BROTH TO CREATE A SAUCE FOR US.
THERE WE GO.
AND SOME TOMATO PASTE,
AND TOMATO PASTE IS ONE OF THOSE SECRET INGREDIENTS
IN ITALIAN COOKING. THE COLOR IS BEAUTIFUL AND RED.
IT'S KIND OF THAT SWEET, RICH FLAVOR
THAT YOU CAN'T GET FROM ANYTHING ELSE.
DISSOLVE THE TOMATO PASTE IN THE CHICKEN BROTH.
IT TURNS THE SAUCE A LIGHT PINK COLOR.
I WANT TO ADD A LITTLE BIT OF RED PEPPER FLAKES,
AND JUST A PINCH.
THERE WE GO.
IF I WAS JUST MAKING IT FOR TODD AND MYSELF,
I WOULD A LITTLE BIT MORE, BUT SINCE JADE'S EATING IT, TOO,
I DON'T WANT TO MAKE IT TOO SPICY FOR HER.
WE'RE GONNA FINISH THIS WITH A LITTLE BIT OF FRESH BASIL
AND PECORINO, AND I'M SURE THE PIRATES
LEFT OUT THE FRESH BASIL.
THAT, THEY DIDN'T HAVE ON THE SHIP.
GIVE THIS A QUICK LITTLE ROUGH CHOP HERE.
NOW LET'S TASTE THE PASTA
AND SEE IF IT'S DONE.
(blows on pasta)
MMM. PERFECT!
OKAY.
SO LET'S TAKE THE PASTA
AND PUT IT DIRECTLY ON TOP OF THE SAUCE.
OKAY, PASTA'S IN.
LET'S ADD THE CHEESE, THE 1 CUP OF PECORINO RIGHT ON TOP,
AND WE'RE GONNA ADD THE BASIL,
THE LOVELY BASIL
FOR A LITTLE ADDED COLOR AND SOME FRESHNESS.
GRAB ANOTHER SPOON, AND LET'S TOSS AWAY.
AHH.
MIX IT REALLY WELL.
AND THE PASTA IS DONE.
NOW I JUST WANT TO TASTE IT
TO MAKE SURE IT'S JUST RIGHT.
LET'S GET SOME SAUCE.
MMM.
MMM!
PERFECT! MY GRANDMOTHER WOULD BE PROUD.
ALL RIGHT, TODD, JADE, AND I--
WE'RE GOING FOR OUR WEEKEND GETAWAY.
♪♪
REALLY?
GRAB A STRAWBERRY, JADE.
YEAH, IT IS NICE.
JADE, WE'RE ON A LITTLE WEEKEND ADVENTURE.
(Giada) SILLY.
I WANT TO DIP THIS.
(Giada) DIP.
(gasps)
OOH. AH, AH. I'M WALKING LIKE A PENGUIN.
ARE YOU WALKING LIKE A PENGUIN? YOU'RE SILLY.
DO YOU WANT A BLUEBERRY?
JADE, DO YOU WANT TO TRY SOME GOLF THIS AFTERNOON?
I DON'T REALLY KNOW HOW TO DO THAT.
CAN I--
THERE'S A LITTLE BIT OF SUN COMING OUT, PEEKING OUT.
JADE, THERE'S AN ISLAND OUT THERE.
DO YOU WANT TO GO FIND IT?
YES.
THEY'RE RIGHT OVER THERE.
(Giada) SHE LOVES THE PIRATES.
♪♪
OOH, LOOK, JADE, THERE'S THE OCEAN.
WE'RE GONNA EAT ON THE PICNIC TABLES.
(Todd) OH, NICE.
HERE YOU GO, JADE. GO FOR THE PIRATE PASTA.
LOOKING FOR A THIRD FORK. HERE WE GO.
HMM?
'CAUSE THERE'S LOTS OF LITTLE TREASURES IN THE PASTA.
YOU CAN'T?
WELL, HERE, LET ME HELP YOU. COME HERE.
STAND UP.
OKAY, HERE'S THE OLIVES--THAT'S ONE TREASURE TO START WITH.
WHAT OTHER TREASURES HAVE YOU GOT, MOM?
AND NOW WE'VE GOT TUNA. WE'VE GOT CAPERS.
I LOVE IT.
AND IT KEEPS REALLY WELL.
AND FACE PAPA?
MMM.
(laughs)
♪♪
(Giada) JADE, DO YOU WANT TO DROP SOME IN DAD'S SOUP?
(singsong voice) MORE PLEASE!
(normal voice) THAT LOOKS GREAT.
JADEY, LOOK, YOU DIP...
(crunching loudly)
YEAH.
I FIGURED IF I ADD BACON TO IT, YOU'D LOVE IT.
MOM, MOM.
YEAH, DOESN'T MATTER WHAT IT IS.
MOM. MOM, THIS-- THIS OCEAN
IT IS?
WHO TOLD YOU THAT? PAPA?
OKAY.
PACIFIC.
YES, VERY GOOD! IT'S THE PACIFIC!