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I'M THE BAREFOOT CONTESSA.
I'M DOING AN ARTICLE FOR "FOOD NETWORK MAGAZINE,"
AND WE'RE PHOTOGRAPHING IT RIGHT HERE IN MY GARDEN.
I'M DOING AN ARTICLE ON COOKING WITH CHEESE.
THE RECIPES ARE SO EASY, AND OF COURSE, THEY'RE CHEESY.
THERE'S ROASTED VEGETABLE FRITTATA,
A FABULOUS NO-STRESS, 1-PAN BRUNCH DISH.
LUNCH IS COVERED
WITH MY ULTIMATE GRILLED CHEESE SANDWICH.
CREAM CHEESE MAKES AN INCREDIBLE APPETIZER
MY TWIST ON THE FRENCH CLASSIC-- HERB COEUR à LA CRèME.
IT'S A CINCH TO MAKE.
AND FOR SWEET, THE MOST DELICIOUS CREAM CHEESE FROSTING
THAT WILL GIVE ANY CAKE THAT WOW FACTOR.
THEN THERE'S A CHEESY TWIST TO DINNER
WITH A JUICY GRILLED RIB EYE STEAK WITH STILTON SAUCE.
WE'VE GOT THE CAMERA, AND WE'VE GOT THE CHEESE.
IT'S TIME TO SHOOT.
I'M DOING AN ARTICLE FOR "FOOD NETWORK MAGAZINE."
IT'S ALL ABOUT DISHES THAT USE CHEESE.
THEY'RE OUTSIDE PHOTOGRAPHING IN THE GARDEN,
AND I'M IN HERE. I'M GONNA MAKE A ROASTED VEGETABLE FRITTATA,
AND IT USES TWO OF MY FAVORITE CHEESES--PARMESAN AND GRUYèRE.
SO THE FIRST THING I WANT TO DO IS ROAST THE VEGETABLES.
SO I'VE GOT ZUCCHINI, PEPPERS, ONIONS.
I'M JUST GONNA ROAST THEM ALL ON A BIG SHEET PAN.
BIG PIECES.
I LOVE FRITTATAS, 'CAUSE THEY'RE ACTUALLY THE KIND OF THING
YOU CAN PUT ANYTHING INTO.
IT'S A GREAT BRUNCH DISH, AND IT'S A WONDERFUL WAY
TO MAKE EGGS FOR A LARGE GROUP OF PEOPLE,
'CAUSE YOU DO THE WHOLE THING IN A PAN IN THE OVEN, YOU'RE DONE.
OKAY, THAT'S THE ZUCCHINI. NEXT IS THE PEPPERS.
THIS IS A REALLY EASY WAY TO CUT THEM--RIGHT DOWN THE SIDE.
SO ABOUT 1 1/2-INCH DICE.
YOU CAN REALLY DO ANY KIND OF VEGETABLE THAT YOU LIKE
THAT WOULD BE GOOD IN THIS.
I MEAN, HOW MUCH FASTER IS THAT?
I'M GONNA PUT THEM ON THE SHEET PAN.
LET ME TELL YOU WHO'S OUTSIDE.
THEY'RE MY "A" TEAM. THEY'RE FANTASTIC.
FIRST IS QUENTIN BACON. HE PHOTOGRAPHS ALL MY BOOKS,
AND I JUST LOVE HIM. HE'S SO TALENTED.
AND HIS ASSISTANT KRISTEN WALTHER IS HERE, TOO.
THEN THERE'S MAILE CARPENTER,
THE EDITOR OF "FOOD NETWORK MAGAZINE"
AND DEIRDRE KORIBANICK THE CREATIVE DIRECTOR...
AND MY STYLIST BARB FRITZ.
SHE WORKS WITH ME ON ALL THE PROPS
AND THE STYLING OF EVERY SHOT.
NEXT, I'M GONNA PUT ON RED ONION.
I'VE TAKEN A WHOLE RED ONION AND JUST DICED IT,
SO ABOUT 1 1/2-INCH DICE.
1/3 OF A CUP OF OLIVE OIL.
LOTS OF SALT--1 1/2 TEASPOONS.
I WANT TO MAKE SURE IT'S REALLY NICELY FLAVORED.
1/2 A TEASPOON OF PEPPER.
AND I'M GONNA ROAST THESE ALL TOGETHER--
425 DEGREES FOR ABOUT 30 MINUTES.
ABOUT HALFWAY THROUGH,
I'M GONNA PUT IN A FEW TEASPOONS OF GARLIC.
I'M NOT GONNA PUT THEM IN NOW,
'CAUSE I DON'T WANT THEM TO BURN.
I WANT THEM TO BE JUST DELICIOUS.
OKAY, INTO THE OVEN, AND THAT'S THE BASIS FOR THE FRITTATA.
♪♪
(Quentin) TYPE'S GOING ON THAT ONE FOR THE OTHER PAGE.
OKAY.
I'VE GOT 12 EGGS.
I'M JUST GONNA ADD SOME THINGS TO IT.
A CUP OF HALF-AND-HALF-- WE WANT THESE TO BE REALLY GOOD.
THAT SHOULD BE JUST ABOUT RIGHT.
PARMESAN CHEESE IS ONE OF MY FAVORITE CHEESES.
I EVEN SERVE IT WITH DRINKS,
JUST A LITTLE CHUNK OF PARMESAN CHEESE--SO GOOD.
I'M GONNA ADD 1/4 OF A CUP.
OKAY, SALT AND PEPPER--
1 TEASPOON OF SALT,
1/2 A TEASPOON OF PEPPER.
I'M JUST GONNA WHISK IT ALL TOGETHER.
FRITTATA'S REALLY LIKE MAKING DELICIOUS SCRAMBLED EGGS,
BUT YOU MAKE IT IN A SAUTé PAN.
SO INSTEAD OF STANDING OVER THE STOVE AND SCRAMBLING EGGS,
YOU PUT THE WHOLE THING IN THE OVEN,
AND IT'S JUST GREAT FOR PARTIES, FOR LARGE GROUPS.
OKAY, THAT'S DONE.
SO A TABLESPOON OF BUTTER INTO A SAUTé PAN.
A 10-INCH ONE IS A PERFECT SIZE FOR THIS RECIPE.
I'M GONNA CHOP SOME SCALLIONS. I'LL SAUTé THEM FIRST.
SO I THINK PEOPLE HAVE THIS IDEA THAT A FOOD SHOOT
IS DONE WITH ALL KINDS OF PLASTIC MATERIALS,
LIKE MOTOR OIL IS BRUSHED ON THINGS.
I JUST FEEL REALLY STRONGLY THAT THE FOOD SHOULD BE
EXACTLY THE WAY YOU WOULD MAKE IT AT HOME.
MY BEST COMPLIMENT IS
AFTER WE'RE DONE PHOTOGRAPHING SOMETHING,
EVERYBODY JUST SITS DOWN AND EATS IT.
THEN I KNOW IT'S REALLY GOOD.
OKAY, SO I'M GONNA SAUTé THE SCALLIONS.
I'M JUST GONNA SAUTé THEM FOR A MINUTE,
JUST TO GIVE THEM SOME FLAVOR.
NOW I'M GONNA PUT THE VEGETABLES IN.
THEY SMELL FANTASTIC. THEY'RE NICE AND BROWN.
I'M JUST GONNA TURN THE OVEN DOWN TO 350,
'CAUSE THAT'S WHAT TEMPERATURE THE FRITTATA'S GONNA COOK AT.
THIS GOES STRAIGHT INTO THE PAN WITH THE SCALLIONS.
LOOK HOW GREAT THEY LOOK-- JUST PERFECTLY COOKED.
YOU CAN REALLY SMELL THE GARLIC AND THE ONION--
REALLY SWEET.
JUST PUT ALL THE JUICES FROM THE VEGETABLES RIGHT INTO THE PAN,
'CAUSE THAT'S ALL GONNA FLAVOR THE FRITTATA.
MMM. GORGEOUS.
AND THEN THE EGG MIXTURE GOES RIGHT OVER.
THAT'S A LOT.
THIS IS GONNA SERVE SIX TO EIGHT PEOPLE.
SO IT'S JUST GONNA COOK FOR ABOUT TWO MINUTES,
UNTIL IT GETS A LITTLE BIT OF A CRUST ON THE BOTTOM.
HI, BARB.
OH, WHAT DO YOU HAVE?
OKAY.
AND DO YOU WANT TO DO IT ON A BOARD
WHITE BOARD, WHITE PLATE.
WELL, I KIND OF LIKE THE CASUAL ONE RATHER THAN THE FANCY ONE.
YEAH.
SO I THINK THAT'S OUR OPTION.
I LOVE IT. IT'S WHAT EVERYBODY PICKED.
IT'S WHAT EVERYBODY PICKED?
GREAT.
OKAY.
WITH A HOT FRITTATA.
SHE LOVES THE SELECTION, AND SHE THINKS THIS IS THE BEST ONE.
GOOD.
WE'RE GOING FOR THE BLACK FORK?
COOL.
GREAT.
MMM, THIS SMELLS SO GOOD.
OKAY, THE LAST THING I'M GONNA DO
IS PUT 1/2 A CUP OF GRATED GRUYèRE ON TOP.
I NEVER KNEW ANYTHING THAT GRUYèRE MADE WORSE.
AND I PUT IT ON AT THE END,
SO THAT IT JUST BARELY MELTS INTO THE FRITTATA.
INTO THE OVEN FOR ABOUT THREE MINUTES, JUST UNTIL IT MELTS,
AND THEN THE FRITTATA'S DONE.
HELLO. YUM.
OH, HOW GORGEOUS IS THAT? THAT'S FABULOUS.
YEP, IT'S GOOD.
WE'RE GONNA HAVE A SLICE JUST ON THE PLATE.
A SLICE ON THE PLATE?
LET'S GET THE LIGHT SET UP.
IT'S GONNA BE A NICE STORY. I LIKE ANYTHING WITH CHEESE.
IT'S GREAT, 'CAUSE YOU CAN ACTUALLY SEE THE VEGETABLES,
AND YOU CAN SEE THE CHEESE ON THE TOP.
GET YOUR DURING SHOT.
THAT'S NICE.
LET ME JUST SEE ONE.
GORGEOUS.
(Ina) NEXT, LUNCH SAYS "CHEESE!"
WITH MY ULTIMATE GRILLED CHEESE SANDWICH.
THEN CREAM CHEESE STEPS INTO THE SPOTLIGHT
IN THE BEST FROSTING YOU'LL EVER TASTE,
FOLLOWED BY THE EASIEST HORS D'OEUVRE--HERB COEUR à LA CRèME.
THEN IT'S RIB EYE STEAK ON THE GRILL
WITH A COOL STILTON SAUCE.
I PROMISE, THIS IS A DINNER YOU'LL THANK ME FOR.
I'M PHOTOGRAPHING AN ARTICLE FOR "FOOD NETWORK MAGAZINE,"
AND IT'S ALL ABOUT CHEESE.
I'M MAKING LOTS OF RECIPES WITH CHEESE.
SO I THOUGHT, WHAT'S THE QUINTESSENTIAL CHEESE RECIPE?
IT'S GRILLED CHEESE SANDWICHES.
I'VE GOT JUST A VERY SIMPLE PULLMAN LOAF--
A GOOD BAKERY LOAF,
NOT LIKE THE STUFF FROM THE GROCERY STORE.
SO I'M GONNA NEED 1 CUP OF MAYONNAISE...
1/4 OF A CUP OF MUSTARD, I USE GOOD DIJON MUSTARD.
AND THIS IS THE UNUSUAL INGREDIENT--PARMESAN CHEESE,
1/4 OF A CUP OF PARMESAN CHEESE.
I THINK THAT WORKS BEST.
AND JUST WHISK IT ALL TOGETHER.
AND I'M GONNA SPREAD THIS ON THE BREAD
BEFORE I EVEN PUT THE CHEESE IN.
I MEAN, HOW BAD COULD THAT BE?
OKAY, THAT'S DONE.
BUT FIRST, I'M GONNA SPREAD SOME BUTTER ON THE BREAD,
THAT'S GONNA MAKE SURE IT'S NICE AND BROWN AND CRISP
WHEN IT GOES INTO THE GRILL PAN OR THE PRESS.
NOW I DEVELOPED THIS RECIPE, ACTUALLY, WITH SOME FRIENDS.
I INVITED EVERYBODY OVER ONE SUNDAY AFTERNOON
FOR A GRILLED CHEESE GRILL OFF, OR WHATEVER YOU'D CALL IT.
AND EVERYBODY HAD THEIR OWN IDEA ABOUT WHAT MAKES
A PERFECT GRILLED CHEESE SANDWICH.
I MEAN, SOME PEOPLE LIKE TOMATO, SOME PEOPLE LIKE BACON.
MY FRIEND BARBARA LIBERMAN CAME UP WITH THIS FANTASTIC SPREAD
WITH MAYONNAISE AND MUSTARD, AND WE ALL AGREED
THAT WAS THE WINNER, HANDS-DOWN WINNER.
SO THAT'S WHAT THE BASIS FOR THIS WAS.
OKAY, SO THAT'S THE BUTTER.
NOW I'M JUST GONNA FLIP THEM ALL OVER.
YOU WANT THE BUTTER ON THE OUTSIDE OF THE SANDWICH.
AND THEN I'M GONNA SPREAD THE INSIDE
WITH THE MUSTARD AND MAYONNAISE MIXTURE.
I FIND A SPOON FOR THIS AN EASIER WAY TO SPREAD IT ON.
SO INSIDE OF THIS,
I'M GONNA PUT REALLY GOOD CHEESE,
SOME CRUMBLED BACON,
AND PUT IT IN A PANINI PRESS.
IF YOU DON'T HAVE A PANINI PRESS,
YOU CAN ALWAYS DO IT IN A SAUTé PAN,
JUST LIKE A CLASSIC GRILLED CHEESE SANDWICH.
OKAY, NOW FOR THE BACON.
I THINK THE EASIEST WAY TO COOK BACON IS IN THE OVEN
ON A RACK, 400 DEGREES, 20 TO 30 MINUTES.
IT COMES OUT PERFECTLY EVERY TIME.
OKAY, I'M JUST GONNA PUT IT ON THE BOARD
AND JUST DICE IT UP.
EVERY SANDWICH GETS JUST A LITTLE BIT.
AND JUST GIVE THIS A BIG DICE.
JUST BIG PIECES LIKE THAT.
IT'S EASIER TO DISTRIBUTE ON THE SANDWICHES.
OKAY, THAT'S THE BACON.
I'M JUST GONNA PUT A FEW PIECES ON EACH SANDWICH.
IT'S A CHEESE SANDWICH, NOT A BACON SANDWICH.
IT JUST ADDS A LITTLE EXTRA FLAVOR.
NOW WE NEED CHEESE.
I NEED 6 OUNCES OF CHEDDAR.
THAT SHOULD BE ABOUT 6 OUNCES RIGHT HERE.
AND I NEED 6 OUNCES OF GRUYèRE. I LOVE GRUYèRE FOR THIS,
'CAUSE IT'S GOT THIS REALLY NUTTY FLAVOR.
SO THE FASTEST WAY I KNOW TO GRATE CHEESE--
IN THE FOOD PROCESSOR.
WATCH THIS. IT'S SO FAST. I LOVE IT.
JUST PUT IT RIGHT IN THE FEED TUBE.
OH, I CAN'T GET IT ALL IN. YEAH, I CAN.
AND THAT'S THE CHEESE.
SO I'M JUST GONNA PUT LOTS OF CHEESE ON EACH ONE,
JUST PILE IT UP.
REMEMBER, IT'S ALL GONNA MELT TOGETHER.
AND ONLY ON HALF THE BREAD SLICES.
THEN I'M JUST GONNA TAKE THE TOPS
AND PUT THEM ON THE BOTTOMS.
THESE ARE MAJOR GRILLED CHEESE SANDWICHES.
AND BECAUSE OF THE BUTTER, THEY'RE GONNA BE CRISPY
ON THE OUTSIDE AND MELTED AND GOOEY ON THE INSIDE.
YEAH.
SO I'M GONNA DO TWO SANDWICHES AT A TIME.
IT TAKES ABOUT THREE TO FIVE MINUTES.
IT'LL BE NICE AND BROWNED ON BOTH SIDES.
I LOVE THE SIZZLE.
AND WHEN I'M DONE WITH THIS, I'M GONNA TAKE THEM ALL OUTSIDE,
AND WE'RE GONNA PHOTOGRAPH THEM IN THE GARDEN.
DO WE LIKE THIS ONE, OR IS THIS A LITTLE BIT TOO RUSTIC?
THIS IS A PRETTY COLOR, BUT I THINK TOO TEXTURAL.
THAT'LL READ NICELY.
I'LL DO A FRAME AND HAVE A LOOK AND SEE WHAT YOU THINK.
GREAT.
OH, MY GOD. THAT'S BEAUTIFUL.
OKAY, WHO'S READY FOR GRILLED CHEESE SANDWICHES? (laughs)
THEY'RE NOT FOR LUNCH. THEY'RE FOR PHOTOGRAPHING.
YOU'RE READY TO GO?
OKAY. HOW WOULD YOU LIKE THIS?
(Ina) SOMEHOW A GRILLED CHEESE SANDWICH
SHOULD BE DIAGONALLY CUT, RIGHT?
SO HOW ABOUT IF I CUT THEM AND YOU ARRANGE THEM?
YOU HAVE ONE TILTED UP A LITTLE BIT,
AND THIS ONE, TOO.
THAT LOOKS GREAT.
HOW YOU SEE A PLATE IN REAL LIFE SOMETIMES
IS VERY DIFFERENT FROM HOW YOU PHOTOGRAPH IT.
THAT'S GREAT.
(Quentin) JUST GRAB THAT ONE BRANCH
AND PULL IT ACROSS THAT WAY A LITTLE BIT.
THERE YOU GO. THAT WAY. THAT'S IT. THAT'S GOOD.
OKAY, I THINK IT LOOKS GREAT.
LET ME JUST--HANG ON, I'LL BRING IT DOWN. HAVE A LOOK.
OKAY. QUENTIN'S TOO TALL FOR ME.
OH, THAT LOOKS FANTASTIC.
YEAH.
I HAVE TO GET BACK TO THE OFFICE. THANK YOU.
YOU DO? OKAY. MAILE, YOU'RE GONNA GO.
NEXT SHOT? I'M ON THE NEXT SHOT.
NEXT, IT'S CREAM CHEESE FROSTING.
AND A FABULOUS CREAM CHEESE CANAPé AT THE PHOTO SHOOT.
THEN IT'S ON TO THE MAIN COURSE--
RIB EYE STEAK WITH STILTON SAUCE.
WE'RE COOKING. WE'RE STYLING. WE'RE PHOTOGRAPHING.
DON'T GO ANYWHERE.
(Barb) OKAY. YEAH.
WE NEED A BEAUTY. HOW ABOUT THIS GUY?
(Quentin) YEAH, THAT'S GOT REALLY NICE ICING ON THE SIDE.
(Barb) SHE IS THE HERO.
OH, I LIKE THE NICE DAPPLED LIGHT.
I KNOW. IT'S SO PRETTY.
THESE ARE LOOKING GREAT.
YEP. I'LL JUST BRING IT UP FOR YOU.
THAT LOOKS GORGEOUS.
WE'RE DOING A "FOOD NETWORK MAGAZINE"
PHOTO SHOOT, AND IT'S ALL ABOUT CHEESE.
THEY'RE ACTUALLY PHOTOGRAPHING MY COCONUT CUPCAKES
WITH CREAM CHEESE FROSTING RIGHT NOW.
THEY'RE SO EASY TO MAKE.
PUT 1 POUND OF ROOM TEMPERATURE CREAM CHEESE INTO THE BOWL
OF AN ELECTRIC MIXTURE FITTED WITH A PADDLE ATTACHMENT.
ADD 3/4 OF A POUND
OF ROOM TEMPERATURE UNSALTED BUTTER,
THEN 1 TEASPOON OF PURE VANILLA EXTRACT,
1/2 A TEASPOON OF PURE ALMOND EXTRACT,
1 1/2 POUNDS OF SIFTED CONFECTIONERS' SUGAR.
IT'S REALLY IMPORTANT THAT IT'S SIFTED,
OTHERWISE YOU'LL END UP WITH LUMPS IN THE FROSTING.
NOBODY WANTS LUMPS IN FROSTING.
YOU JUST MIX EVERYTHING TOGETHER UNTIL IT'S REALLY SMOOTH.
THIS IS MY FAVORITE, ALL-PURPOSE,
GOES-ON-ANY-CAKE FROSTING.
SEE WHAT I MEAN ABOUT EASY?
I LOVE CREAM CHEESE, AND I USE IT IN SO MANY WAYS.
CHEESECAKE--THIS IS A NO-BRAINER.
IT'S THE MAIN INGREDIENT IN MY MIXED BERRY CHEESECAKE
AND CHOCOLATE ESPRESSO CHEESECAKE
WITH A CHOCOLATE GANACHE DRIZZLE.
IT'S SO DECADENT.
CREAM CHEESE IS GREAT IN SAVORY DISHES, TOO.
MIX CREAM CHEESE WITH SUN-DRIED TOMATOES, SOUR CREAM,
MAYONNAISE, HOT PEPPER SAUCE, AND SCALLIONS
FOR A DELICIOUS SUN-DRIED TOMATO DIP.
OR TRY SWAPPING SAUTéED ONIONS FOR THE TOMATOES
FOR A FABULOUS PAN-FRIED ONION VERSION.
IT MAKES TURKEY SANDWICHES EXTRA SPECIAL.
I MIX IT WITH CARROTS, CELERY, RADISH, AND SCALLIONS,
AND THEN SPREAD IT ON BAGELS.
I SERVE IT AT PARTIES MIXED WITH SMOKED SALMON,
LEMON JUICE, HORSERADISH, AND DILL.
IT'S A GREAT SPREAD ON FRENCH BREAD TOASTS.
AND IT'S THE SECRET INGREDIENT
IN ANOTHER COCKTAIL PARTY FAVORITE--DEVILED EGGS.
I HAVE ONE MORE DISH UP MY SLEEVE
WHERE CREAM CHEESE IS A KEY INGREDIENT.
COME WITH ME.
WHAT I'VE MADE IS A COEUR à LA CRèME.
A COEUR à LA CRèME'S USUALLY A DESSERT.
IT'S SWEET. IT'S GOT A RASPBERRY SAUCE.
BUT WHAT I MADE HERE IS AN HERB COEUR à LA CRèME.
IT'S SAVORY, AND I'M GONNA SERVE IT WITH CRACKERS.
IT'S BEEN DRAINING OVERNIGHT IN THE FRIDGE.
I'LL SHOW YOU HOW I DID IT.
I WHIPPED UP 12 OUNCES OF ROOM TEMPERATURE CREAM CHEESE
IN A MIXER FITTED WITH A WHISK ATTACHMENT
UNTIL IT WAS REALLY SMOOTH.
THEN I TURNED THE MIXER TO LOW
AND ADDED 1 CUP OF HEAVY CREAM,
PLUS THE ZEST AND THE JUICE OF ONE LEMON.
THEN I ADDED LOTS OF FRESH GREEN HERBS--
2 TABLESPOONS OF MINCED DILL,
1 TABLESPOON OF MINCED CHIVES,
AND 3 TABLESPOONS OF MINCED SCALLIONS.
THEN I SEASONED IT WITH A TEASPOON OF KOSHER SALT,
1/2 A TEASPOON OF GROUND BLACK PEPPER,
AND THEN I WHIPPED IT JUST UNTIL IT WAS FIRM LIKE WHIPPED CREAM.
THEN I POURED IT INTO A 6-INCH SIEVE
THAT I'D LINED WITH CHEESECLOTH.
I FOLDED THE ENDS OF THE CHEESECLOTH OVER THE TOP,
AND THEN PUT IT IN THE FRIDGE
TO ALLOW IT TO THICKEN OVERNIGHT.
AND THE NEXT DAY, IT'S MAGIC.
JUST UNMOLD IT ONTO A PLATE.
WATCH THIS.
WHOA.
PULL OFF THE CHEESECLOTH.
I LOVE THE PATTERN THAT THE CHEESECLOTH MAKES.
ADD SOME CRACKERS, AND IT'S READY FOR ITS CLOSE-UP.
WHAT A GREAT LITTLE SCENE HERE.
I'VE GOT COEUR à LA CRèME,
OH, GOOD.
LET'S SEE.
I KIND OF LIKE THE PLAIN ONES.
I DON'T KNOW. WHAT DO YOU LIKE?
I LIKE THOSE. I THINK THEY HAVE MORE TEXTURE ON THEM.
YEAH, I LIKE THAT, TOO. AND SORT OF JUST CASUALLY?
I LOVE THAT KNIFE.
DO YOU WANT IT LIKE RIGHT ON IT?
THIS IS SO DELICIOUS. IT LOOKS GOOD.
THAT'S NICE.
THAT LOOKS GREAT.
THIS IS A GREAT THING TO MAKE FOR ENTERTAINING,
BECAUSE YOU ACTUALLY MAKE IT THE DAY BEFORE.
IT SITS OVERNIGHT IN THE FRIDGE,
AND WHEN YOU'RE READY FOR DRINKS, IT'S READY.
MM-HMM.
OKAY.
I THINK WE'VE GOT IT.
QUENTIN'S SO FAST.
(all laugh)
NEXT, IT'S THE FINAL SHOT OF THE DAY,
AND I'M PULLING OUT ALL THE STOPS.
I'M HEADING OUT TO THE GARDEN TO GRILL RIB EYE STEAK
TO SERVE WITH MY FAVORITE STILTON SAUCE.
IT'S A MATCH MADE IN CHEESE HEAVEN.
I'M DOING AN ARTICLE FOR "FOOD NETWORK MAGAZINE,"
AND IT'S ALL ABOUT CHEESE.
EVERY DIFFERENT COURSE HAS SOMETHING WITH CHEESE IN IT.
SO FOR THE MAIN COURSE, I'M MAKING A RIB EYE STEAK
AND STILTON SAUCE. IT'S SO GOOD.
SO FOR THE STEAK, ALL I'M GONNA DO
IS I'M JUST GONNA BRUSH IT WITH OIL
AND THEN SEASON IT ON BOTH SIDES.
THE OIL SORT OF HELPS SEAR THE STEAK
WHEN IT GOES ON THE GRILL.
OKAY, LOTS OF SALT.
I USE KOSHER SALT, BOTH SIDES.
LOTS OF PEPPER.
AND I HAVE A SPECIAL WAY OF GRILLING THIS.
I'M GONNA SEAR IT FOR TWO MINUTES ON EACH SIDE,
AND THEN I'M GONNA PUT THE COVER ON AND LET IT COOK,
ALMOST LIKE BEING IN THE OVEN.
SO, QUENTIN, DO YOU WANT TO COME OVER
OKAY.
WHY NOT?
OKAY, SHOULD I TURN IT? OKAY. HERE WE GO.
YEAH.
WELL, NOTHING GOES BETTER WITH A STEAK THAN STILTON SAUCE.
IT'S JUST DELICIOUS. LET ME TELL YOU HOW I MAKE IT.
(Ina) YOU PUT 4 OUNCES OF STILTON CHEESE
IN A FOOD PROCESSOR AND BLEND IT UNTIL IT'S FINELY MINCED.
THEN ADD 8 OUNCES OF CREAM CHEESE.
YOU ALREADY KNOW HOW MUCH I LOVE CREAM CHEESE.
1/2 A CUP OF MAYONNAISE,
1/2 A CUP OF SOUR CREAM,
AND 1 TABLESPOON OF CHOPPED SCALLIONS,
THE WHITE AND THE GREEN PARTS,
1 TABLESPOON OF KOSHER SALT,
1/2 A TEASPOON OF FRESHLY GROUND BLACK PEPPER,
AND FOR SOME SPICE,
1/4 OF A TEASPOON OF WORCESTERSHIRE SAUCE.
AND JUST PURéE THE SAUCE UNTIL IT'S REALLY SMOOTH.
THAT'S IT. EASY.
(Ina) STILTON SAUCE IN A NICE SILVER BOWL.
I THINK THE STEAK SHOULD BE READY.
WHOA.
NOW THAT LOOKS LIKE A GORGEOUS STEAK.
YEAH, THAT'S THE ONE.
OKAY, THAT'S A REALLY NICE BISTRO PLATE,
PERFECT FOR A STEAK.
IS THE STEAK BIG ENOUGH? (laughs)
OKAY, GUYS. WHAT DO YOU THINK?
SO WE'VE GOT A STEAK. WE'VE GOT STILTON SAUCE.
DO YOU WANT IT ON THE STEAK OR DO YOU WANT IT RIGHT NEXT TO IT?
YOU SHOULD PUT IT ON THE STEAK.
YEAH.
I LOVE BEING THE FOOD STYLIST.
IT DOES LOOK FANTASTIC.
WHAT ELSE DO YOU NEED?
AND MAYBE SOME GREENS,
JUST TO SORT OF SET IT OFF A LITTLE BIT.
IT'S REALLY PRETTY.
IT LOOKS REALLY GOOD.
IT LOOKS GREAT.
IT LOOKS GOOD ENOUGH TO EAT?
YEAH, I'D LOVE TO.
WOW, THAT LOOKS FANTASTIC.
YEAH.
OKAY. YAY! GREAT TEAM. OKAY.
YEAH.
YEAH, WE NEED A GROUP PHOTO.
COME ON, EVERYBODY. WHY NOT?
HOW FANTASTIC. WHAT A GREAT DAY.
COME BE IN THE PHOTOGRAPH, QUENTIN.
OKAY, I'LL TAKE ONE, AND NOW I'M COMING IN.
OKAY, EVERYBODY SAY CHEESE!
(all) CHEESE.
NOW CAN WE EAT?