1
00:00:00,667 --> 00:00:01,600
[Molly] Every day
2
00:00:01,600 --> 00:00:02,734
is Valentine's Day
at our house,
3
00:00:02,734 --> 00:00:05,266
and we're celebrating
with fast, fun recipes
4
00:00:05,266 --> 00:00:06,300
and plenty of sweets...
5
00:00:06,367 --> 00:00:07,500
Nick is one lucky guy.
6
00:00:07,967 --> 00:00:09,033
...like my rich
7
00:00:09,033 --> 00:00:11,166
chocolate chocolate
halva walnut cookies.
8
00:00:11,166 --> 00:00:13,100
packaged up
as edible valentines,
9
00:00:14,867 --> 00:00:17,166
then, a dinner
of hearty salmon rice bowls
10
00:00:17,166 --> 00:00:18,667
with chili crisp and mayo.
11
00:00:18,667 --> 00:00:20,100
This is a dream.
12
00:00:20,166 --> 00:00:22,567
Velvety, roasted red pepper
white bean dip.
13
00:00:22,567 --> 00:00:24,066
Putting some extra love
into it.
14
00:00:24,066 --> 00:00:27,100
And buttery salted
chocolate chunk
cherry cobbler,
15
00:00:27,166 --> 00:00:28,967
served with vanilla ice cream
for dessert.
16
00:00:30,900 --> 00:00:32,266
Happy Valentine's Day.
17
00:00:33,867 --> 00:00:34,867
Oh, yum!
18
00:00:34,867 --> 00:00:35,867
Yay!
19
00:00:35,867 --> 00:00:36,667
Hey!
20
00:00:36,667 --> 00:00:38,467
This is me, Molly Yeh.
21
00:00:38,467 --> 00:00:39,867
This is my husband, Nick.
22
00:00:39,867 --> 00:00:41,567
This is our growing family.
23
00:00:41,567 --> 00:00:42,667
And this is our home,
24
00:00:42,667 --> 00:00:44,166
our farm on the North Dakota-
25
00:00:44,166 --> 00:00:45,266
Minnesota border,
26
00:00:45,266 --> 00:00:47,867
the place where I eat,
sleep, and breathe food.
27
00:00:55,266 --> 00:00:56,800
It's Valentine's Day,
28
00:00:56,867 --> 00:00:59,567
and in our house,
real romance is having
29
00:00:59,567 --> 00:01:00,000
15 uninterrupted minutes
at the end of the day
30
00:01:00,000 --> 00:01:02,367
15 uninterrupted minutes
at the end of the day
31
00:01:02,367 --> 00:01:06,800
to do dishes and talk
about rising gas prices,
32
00:01:06,867 --> 00:01:09,767
so I'm putting together
an easy, delicious meal
33
00:01:09,767 --> 00:01:12,600
that'll allow us more time
at the end of the day.
34
00:01:12,667 --> 00:01:15,200
To do dishes and talk
about gas prices. [chuckles]
35
00:01:15,266 --> 00:01:17,100
But first,
an edible valentine.
36
00:01:17,100 --> 00:01:18,900
I am filling up our cookie jar
37
00:01:18,967 --> 00:01:21,800
with chocolate chocolate
halva walnut cookies,
38
00:01:21,867 --> 00:01:24,967
which are chewy,
and dark, and nutty.
39
00:01:24,967 --> 00:01:26,667
It's basically
a ton of good stuff
40
00:01:26,667 --> 00:01:28,467
held together
by some cookie dough.
41
00:01:28,467 --> 00:01:29,667
It's so good.
42
00:01:29,667 --> 00:01:30,000
I'm starting
with my cookie dough.
43
00:01:30,000 --> 00:01:31,266
I'm starting
with my cookie dough.
44
00:01:31,266 --> 00:01:33,967
I'll melt together one cup
of dark chocolate chips
45
00:01:33,967 --> 00:01:36,667
with a stick of butter
in my double boiler,
46
00:01:36,667 --> 00:01:38,166
and this is a heat safe bowl
47
00:01:38,166 --> 00:01:40,066
sitting
over some simmering water.
48
00:01:40,066 --> 00:01:42,000
It's important to do this
with chocolate,
49
00:01:42,066 --> 00:01:43,767
so that you don't heat up
the chocolate
50
00:01:43,767 --> 00:01:45,600
too quickly and too much.
51
00:01:45,667 --> 00:01:47,467
That could cause it
to seize up,
52
00:01:47,467 --> 00:01:50,200
and then you won't get
that smooth, glossy meltiness.
53
00:01:50,266 --> 00:01:51,867
One of my favorite jobs
at our house
54
00:01:51,867 --> 00:01:53,667
is keeping
our cookie jar filled.
55
00:01:53,667 --> 00:01:56,266
We have it right near
Nick's coffee station,
56
00:01:56,266 --> 00:01:57,667
so after lunch,
57
00:01:57,667 --> 00:01:59,367
he sticks his hand
into the cookie jar
58
00:01:59,367 --> 00:02:00,000
and grabs whatever is in there
59
00:02:00,000 --> 00:02:00,867
and grabs whatever is in there
60
00:02:00,867 --> 00:02:03,166
to take out
back to the farm with him.
61
00:02:03,166 --> 00:02:06,567
Roger, his dad, also likes
to use the cookie jar,
62
00:02:06,567 --> 00:02:08,567
but I know that he's visited
63
00:02:08,567 --> 00:02:12,667
if the lid isn't fully
put back on. [chuckles]
64
00:02:12,667 --> 00:02:15,100
So, I'm always on the hunt
for good cookie jar cookies,
65
00:02:15,100 --> 00:02:17,367
which means
a cookie that can last
66
00:02:17,367 --> 00:02:20,266
for a good few days
at room temperature,
67
00:02:20,266 --> 00:02:22,667
and these fit the bill
because they're big,
68
00:02:22,667 --> 00:02:24,600
they lock in
a lot of moisture,
69
00:02:24,667 --> 00:02:27,567
and they honestly get
a little chewier and better
70
00:02:27,567 --> 00:02:28,700
after a day or two.
71
00:02:28,767 --> 00:02:30,000
This is looking good.
I'll remove it from the heat.
72
00:02:30,000 --> 00:02:30,667
This is looking good.
I'll remove it from the heat.
73
00:02:30,667 --> 00:02:32,667
While I'm over here,
I'll mix in my sugar.
74
00:02:32,667 --> 00:02:34,967
I'll do half a cup
of granulated sugar,
75
00:02:34,967 --> 00:02:36,700
and half a cup of brown sugar.
76
00:02:38,467 --> 00:02:40,867
Gotta have brown sugar
in a chocolate chip cookie.
77
00:02:40,867 --> 00:02:43,700
That molasses flavor
is signature, and also,
78
00:02:43,767 --> 00:02:45,567
it helps the cookie
stay chewy.
79
00:02:46,300 --> 00:02:47,667
Now that
the sugars are mixed in,
80
00:02:47,667 --> 00:02:48,800
I'll set this aside,
81
00:02:48,867 --> 00:02:50,367
and allow it to cool briefly
82
00:02:50,367 --> 00:02:52,467
while I mix up
my dry ingredients.
83
00:02:52,467 --> 00:02:54,467
I'll combine a cup
of all-purpose flour
84
00:02:54,467 --> 00:02:57,066
with half a cup
of Dutch-process cocoa powder.
85
00:02:57,066 --> 00:02:59,700
It's darker
and smoother in flavor
86
00:02:59,767 --> 00:03:00,000
than your standard
unsweetened cocoa powder.
87
00:03:00,000 --> 00:03:01,767
than your standard
unsweetened cocoa powder.
88
00:03:01,767 --> 00:03:03,367
A teaspoon of baking powder
89
00:03:03,367 --> 00:03:05,467
will help the cookies puff up
as they bake.
90
00:03:05,467 --> 00:03:07,400
And, a teaspoon
of kosher salt.
91
00:03:09,367 --> 00:03:10,767
I'll combine this,
92
00:03:15,867 --> 00:03:19,000
and crack in two eggs
into my cooled wet mixture,
93
00:03:19,066 --> 00:03:20,367
whisking after each.
94
00:03:24,900 --> 00:03:25,800
Second egg.
95
00:03:35,000 --> 00:03:37,567
And a good splash
of vanilla extract.
96
00:03:37,567 --> 00:03:39,967
Since chocolate is
such a bold, dark flavor,
97
00:03:39,967 --> 00:03:41,400
I find that it takes
some extra vanilla
98
00:03:41,467 --> 00:03:42,400
to stand up to it.
99
00:03:42,467 --> 00:03:44,500
Okay.
This is smooth and glossy.
100
00:03:45,300 --> 00:03:46,567
And now, the mix-ins.
101
00:03:46,567 --> 00:03:48,200
I'll start
with eight ounces of halva
102
00:03:48,266 --> 00:03:49,667
that I've coarsely chopped.
103
00:03:49,667 --> 00:03:50,867
Halva is
104
00:03:50,900 --> 00:03:55,367
this completely addictive,
nutty, crumbly, sesame candy.
105
00:03:55,367 --> 00:03:57,266
I'll add half of it
into the dough,
106
00:03:57,266 --> 00:03:59,967
and then, add the other half
sprinkled on top of the dough
107
00:03:59,967 --> 00:04:00,000
after I scoop the cookies.
108
00:04:00,000 --> 00:04:01,400
after I scoop the cookies.
109
00:04:01,467 --> 00:04:02,900
And then,
eight ounces of walnuts.
110
00:04:02,967 --> 00:04:05,667
These have been toasted
and coarsely chopped,
111
00:04:05,667 --> 00:04:07,667
and it's a lot of walnuts.
112
00:04:07,667 --> 00:04:10,567
Nick and I both like
a high ratio
113
00:04:10,567 --> 00:04:13,867
of stuff to dough
in our cookies.
114
00:04:13,867 --> 00:04:16,166
We also like walnuts,
because they're heart healthy,
115
00:04:16,166 --> 00:04:19,467
and a frequent
conversation topic
116
00:04:19,467 --> 00:04:22,767
between us is
how we can age with grace.
117
00:04:23,500 --> 00:04:24,567
It's so embarrassing.
118
00:04:24,567 --> 00:04:26,166
And now, my white chocolate.
119
00:04:26,166 --> 00:04:28,767
I've got six ounces,
coarsely chopped.
120
00:04:28,767 --> 00:04:30,000
That'll be
such a pretty contrast
121
00:04:30,000 --> 00:04:30,500
That'll be
such a pretty contrast
122
00:04:30,567 --> 00:04:32,767
against the dark chocolate
base of the cookie.
123
00:04:32,767 --> 00:04:33,900
I'll fold this in.
124
00:04:34,500 --> 00:04:35,967
And this is a flavor trio,
125
00:04:35,967 --> 00:04:37,867
the halva, and the walnut,
and the chocolate,
126
00:04:37,867 --> 00:04:40,000
that I have been
obsessing over recently.
127
00:04:40,000 --> 00:04:42,800
It's sweet,
it's crunchy, it's nutty,
128
00:04:42,867 --> 00:04:44,767
They just go well together.
129
00:04:44,767 --> 00:04:46,266
Now that
these are incorporated,
130
00:04:46,266 --> 00:04:47,400
I'll dump in
my dry ingredients
131
00:04:47,467 --> 00:04:48,700
and fold this all together
132
00:04:48,767 --> 00:04:50,867
until I can no longer see
any dry bits
133
00:04:50,867 --> 00:04:51,967
of the dry ingredients.
134
00:04:55,867 --> 00:04:58,166
That is
a rich-looking cookie dough.
135
00:04:59,667 --> 00:05:00,000
So, let me grab
some baking sheets,
136
00:05:00,000 --> 00:05:01,100
So, let me grab
some baking sheets,
137
00:05:02,200 --> 00:05:05,100
and I'll do
heaping-size scoops of this,
138
00:05:05,100 --> 00:05:06,967
so about the size of plums,
139
00:05:06,967 --> 00:05:08,867
to get big, honking cookies.
140
00:05:08,867 --> 00:05:10,467
It's not complete
with just the scoop.
141
00:05:10,467 --> 00:05:11,667
It needs its toppings.
142
00:05:11,667 --> 00:05:14,166
I'll stick in a couple of my
reserve chocolate chunks,
143
00:05:14,567 --> 00:05:15,667
some halva.
144
00:05:15,667 --> 00:05:17,266
Some of the halva
within the dough
145
00:05:17,266 --> 00:05:18,867
will disintegrate
into the dough,
146
00:05:18,867 --> 00:05:21,266
which is fine for flavor,
but I want to make sure
147
00:05:21,266 --> 00:05:23,000
to get
some halva texture, too.
148
00:05:23,066 --> 00:05:24,767
And lastly,
a pinch of flaky salt.
149
00:05:24,767 --> 00:05:27,000
I'll keep on scooping these,
and then stick them
150
00:05:27,000 --> 00:05:29,667
in the freezer for two hours,
so that they can firm up,
151
00:05:29,667 --> 00:05:30,000
and then I'll bake them
at 350 degrees
152
00:05:30,000 --> 00:05:32,600
and then I'll bake them
at 350 degrees
153
00:05:32,667 --> 00:05:35,600
for about 20 minutes,
until the top is crackly
154
00:05:35,667 --> 00:05:37,567
and the cookies are just set.
155
00:05:38,266 --> 00:05:39,367
I'm getting excited.
156
00:05:51,467 --> 00:05:53,800
These cookies
are baked and cooled.
157
00:05:53,867 --> 00:05:55,767
They're looking
rustically beautiful
158
00:05:55,767 --> 00:05:58,767
and now, I've just got to
fill up the jar.
159
00:05:58,767 --> 00:06:00,000
Oh yeah, these will be
just big enough for Nick.
160
00:06:00,000 --> 00:06:01,467
Oh yeah, these will be
just big enough for Nick.
161
00:06:04,266 --> 00:06:05,367
Wow.
162
00:06:05,367 --> 00:06:06,967
I'm smelling the halva.
163
00:06:06,967 --> 00:06:08,700
It kind of gets toasted
in the oven.
164
00:06:09,767 --> 00:06:11,567
[vocalizing] Do, do, do, do.
Oh, no!
165
00:06:11,567 --> 00:06:12,867
They're not all gonna fit.
166
00:06:12,867 --> 00:06:14,567
Whatever will I do?
167
00:06:14,567 --> 00:06:16,100
Yeah, this is how
I like to eat a cookie.
168
00:06:16,166 --> 00:06:17,667
You break it open in half.
169
00:06:17,667 --> 00:06:19,467
Oh, yeah!
Look at all that stuff!
170
00:06:19,467 --> 00:06:21,000
These look great.
171
00:06:26,467 --> 00:06:27,266
Mmm!
172
00:06:27,266 --> 00:06:29,000
Mmm, mmm!
173
00:06:32,066 --> 00:06:33,166
It's chewy.
174
00:06:33,166 --> 00:06:34,667
There's that crunch
from the walnuts.
175
00:06:34,667 --> 00:06:36,166
This is a good valentine.
176
00:06:36,166 --> 00:06:37,967
Nick is one lucky guy.
[chuckles]
177
00:06:52,200 --> 00:06:53,367
Coming up,
178
00:06:53,367 --> 00:06:55,166
why celebrate Valentine's Day
with one dessert,
179
00:06:55,166 --> 00:06:55,900
when you can have two?
180
00:07:06,600 --> 00:07:07,900
It's Valentine's Day,
181
00:07:07,967 --> 00:07:10,200
which is as good
of an excuse as any
182
00:07:10,266 --> 00:07:12,100
to eat
a double dose of chocolate...
183
00:07:12,166 --> 00:07:14,000
Not that you need an excuse.
184
00:07:14,000 --> 00:07:15,166
...so I'm baking up
185
00:07:15,166 --> 00:07:17,767
my chocolate chunk
cherry cobbler,
186
00:07:17,767 --> 00:07:20,767
which has
a saucy, tart cherry filling,
187
00:07:20,767 --> 00:07:23,367
and a big,
buttery, cakey topping,
188
00:07:23,367 --> 00:07:26,467
that channels some major
chocolate chip cookie energy.
189
00:07:26,467 --> 00:07:27,567
It's so good,
190
00:07:27,567 --> 00:07:28,567
and it's really easy.
191
00:07:28,567 --> 00:07:29,352
I just toss together
the filling,
192
00:07:29,352 --> 00:07:30,266
I just toss together
the filling,
193
00:07:30,266 --> 00:07:31,867
dollop all over with batter,
194
00:07:31,867 --> 00:07:34,467
bake, and serve
with vanilla ice cream.
195
00:07:34,467 --> 00:07:36,967
To get started on the filling,
I'll make a slurry,
196
00:07:36,967 --> 00:07:38,266
which will help thicken it up
197
00:07:38,266 --> 00:07:40,400
so that it's saucy,
and not too liquidy,
198
00:07:40,467 --> 00:07:43,467
and I'm using the juices
from my thawed cherries.
199
00:07:43,467 --> 00:07:45,166
I only want
about a third of a cup,
200
00:07:45,166 --> 00:07:47,300
so I'll eyeball that
into my big bowl here.
201
00:07:47,367 --> 00:07:49,900
You could use fresh cherries
with this, and if you do that,
202
00:07:49,967 --> 00:07:52,567
just sub this liquid
for either water,
203
00:07:52,567 --> 00:07:54,667
or cherry juice,
or even orange juice.
204
00:07:54,667 --> 00:07:57,166
I'll whisk in
one tablespoon of corn starch.
205
00:07:57,166 --> 00:07:59,166
Make sure all
of the bits are dissolved.
206
00:08:01,200 --> 00:08:04,100
I'll fold in my cherries.
I've got four cups of them.
207
00:08:04,166 --> 00:08:05,767
And sweeten
with half a cup of sugar,
208
00:08:05,767 --> 00:08:07,900
which will be a nice balance
to the tart cherries.
209
00:08:07,967 --> 00:08:10,700
Brighten this up
with the zest of half a lemon.
210
00:08:10,767 --> 00:08:12,567
I love a cobbler,
because you've got
211
00:08:12,567 --> 00:08:14,300
crisp texture on top,
and then you get
212
00:08:14,367 --> 00:08:16,600
the cakey, fluffy
cobber texture,
213
00:08:16,667 --> 00:08:18,266
and then you've got
that part where
214
00:08:18,266 --> 00:08:20,567
the filling meets
the cobbler topping.
215
00:08:21,166 --> 00:08:22,100
Mmm.
216
00:08:22,100 --> 00:08:23,800
And, two tablespoons
of the lemon juice,
217
00:08:23,867 --> 00:08:26,166
about the juice
of half a juicy lemon.
218
00:08:26,166 --> 00:08:29,352
A teensy splash
of almond extract enhances
219
00:08:29,352 --> 00:08:29,567
A teensy splash
of almond extract enhances
220
00:08:29,567 --> 00:08:31,200
the natural flavor
of cherries.
221
00:08:31,266 --> 00:08:32,166
And a good pinch of salt,
222
00:08:32,166 --> 00:08:33,467
to bring out
all these flavors.
223
00:08:33,467 --> 00:08:35,000
I'll combine this.
224
00:08:35,000 --> 00:08:37,000
So, our first Valentine's Day,
back when
225
00:08:37,000 --> 00:08:38,266
we still lived in New York,
226
00:08:38,266 --> 00:08:40,266
our order got messed up
at the restaurant.
227
00:08:40,266 --> 00:08:41,700
It took hours.
228
00:08:41,767 --> 00:08:44,200
It was a complete disaster,
but in reality,
229
00:08:44,266 --> 00:08:45,200
Nick and I had so much fun,
230
00:08:45,266 --> 00:08:47,567
'cause we just got to
hang out and talk,
231
00:08:47,567 --> 00:08:48,467
and it was great.
232
00:08:49,767 --> 00:08:51,900
That's the mushiest
I'm getting today.
233
00:08:51,967 --> 00:08:53,266
I just like
hanging out with him!
234
00:08:53,266 --> 00:08:55,467
Even
in terrible circumstances,
235
00:08:55,467 --> 00:08:56,867
he makes everything fun.
236
00:08:56,867 --> 00:08:57,567
Okay, that's it.
237
00:08:58,266 --> 00:08:59,300
Here's my pie plate.
238
00:08:59,367 --> 00:09:01,867
It's buttered,
and I've got it on a sheet pan
239
00:09:01,867 --> 00:09:04,467
just to catch any drips
of this juicy filling
240
00:09:04,467 --> 00:09:05,900
that could overflow.
241
00:09:05,967 --> 00:09:07,100
I'll pour this right in.
242
00:09:09,367 --> 00:09:11,367
So, for the topping now,
I'll get that going
243
00:09:11,367 --> 00:09:13,100
with two cups
of all-purpose flour.
244
00:09:13,867 --> 00:09:15,166
This is essentially
245
00:09:15,166 --> 00:09:16,867
pretty much
all the same ingredients
246
00:09:16,867 --> 00:09:19,367
as a chocolate chip cookie,
but in different ratios,
247
00:09:19,367 --> 00:09:21,700
to get more
of a fluffy, cakelike texture.
248
00:09:21,767 --> 00:09:24,000
A quarter cup each
of granulated sugar
249
00:09:24,000 --> 00:09:25,266
and brown sugar,
250
00:09:25,266 --> 00:09:26,767
and a tablespoon
of baking powder,
251
00:09:26,767 --> 00:09:28,667
which will help this get
super puffy,
252
00:09:28,667 --> 00:09:29,352
and a half teaspoon of salt.
253
00:09:29,352 --> 00:09:29,867
and a half teaspoon of salt.
254
00:09:30,367 --> 00:09:31,100
I'll combine this.
255
00:09:33,500 --> 00:09:35,166
I'll grab my cold ingredients.
256
00:09:35,166 --> 00:09:37,667
I've got a stick
of cold, cubed butter,
257
00:09:37,667 --> 00:09:40,066
and half a cup
of cold heavy cream.
258
00:09:40,066 --> 00:09:42,166
I'll incorporate this butter
until it's roughly
259
00:09:42,166 --> 00:09:43,367
the size of peas,
260
00:09:43,367 --> 00:09:45,166
but a few bigger bits
are totally okay.
261
00:09:45,166 --> 00:09:47,166
You could do this
in a food processor,
262
00:09:47,166 --> 00:09:48,600
but I'm doing it by hand,
263
00:09:48,667 --> 00:09:50,166
putting
some extra love into it.
264
00:09:52,100 --> 00:09:53,467
I figure I have
265
00:09:53,467 --> 00:09:55,367
another, maybe,
couple of decades
266
00:09:55,367 --> 00:09:58,967
to convince him to retire
down to Florida with me.
267
00:09:58,967 --> 00:09:59,352
I feel like that's when
Nick is gonna hit his stride,
268
00:09:59,352 --> 00:10:01,400
I feel like that's when
Nick is gonna hit his stride,
269
00:10:01,467 --> 00:10:03,166
when he's 80.
270
00:10:05,300 --> 00:10:06,867
He's an inner 80-year-old.
271
00:10:08,266 --> 00:10:09,467
I kind of am, too.
272
00:10:11,000 --> 00:10:12,166
We're boring, [sighs]
273
00:10:12,166 --> 00:10:14,166
but we're bored together.
274
00:10:17,000 --> 00:10:19,667
I'm trying to work quickly,
so that the butter stays cold,
275
00:10:19,667 --> 00:10:20,767
because that will yield
276
00:10:20,767 --> 00:10:22,600
more of a fluffy,
cakelike texture.
277
00:10:23,266 --> 00:10:24,166
Okay. This looks good.
278
00:10:24,166 --> 00:10:25,800
I'll toss in my chocolate now.
279
00:10:25,867 --> 00:10:28,200
This is six ounces
of semisweet chocolate
280
00:10:28,266 --> 00:10:29,352
that I've coarsely chopped.
281
00:10:29,352 --> 00:10:29,767
that I've coarsely chopped.
282
00:10:29,767 --> 00:10:31,200
I'll reserve
a little bit of it
283
00:10:31,266 --> 00:10:32,800
to sprinkle on
on top,
284
00:10:32,867 --> 00:10:34,300
and then,
I'll bring this together
285
00:10:34,367 --> 00:10:36,367
into a dough
with my cold heavy cream.
286
00:10:36,367 --> 00:10:37,467
I'll add an egg,
287
00:10:40,166 --> 00:10:41,467
and some vanilla,
288
00:10:42,266 --> 00:10:42,900
beat it up,
289
00:10:45,867 --> 00:10:46,867
and pour it right in,
290
00:10:47,667 --> 00:10:48,867
and fold it together.
291
00:10:50,600 --> 00:10:52,266
Gotta have two desserts
on Valentine's Day.
292
00:10:52,266 --> 00:10:53,767
The cookies
in the cookie jar,
293
00:10:53,767 --> 00:10:55,867
that's an anytime dessert.
[chuckles]
294
00:10:55,867 --> 00:10:57,467
This one will be
our dinner dessert.
295
00:10:59,000 --> 00:10:59,352
It's pretty crumbly.
296
00:10:59,352 --> 00:11:00,166
It's pretty crumbly.
297
00:11:00,166 --> 00:11:02,100
It'll be most efficient
to get in here with my hands
298
00:11:02,100 --> 00:11:03,700
to bring this dough together.
299
00:11:03,767 --> 00:11:04,767
Want to make sure that
300
00:11:04,767 --> 00:11:06,800
all of the floury bits
are incorporated.
301
00:11:08,166 --> 00:11:10,600
My nose thinks I'm making
chocolate chip cookies.
302
00:11:11,767 --> 00:11:13,000
I want to keep it
pretty shaggy.
303
00:11:13,000 --> 00:11:14,100
I don't want to overmix this
304
00:11:14,100 --> 00:11:16,700
and develop that gluten
to get that gummy texture.
305
00:11:17,867 --> 00:11:20,200
That's one way to ruin
Valentine's Day. [chuckles]
306
00:11:20,266 --> 00:11:22,367
I'll scoop it
into big, rustic balls
307
00:11:22,367 --> 00:11:23,800
on top of this.
308
00:11:23,867 --> 00:11:25,767
It won't fully cover
the filling at this point,
309
00:11:25,767 --> 00:11:26,600
but as it bakes,
310
00:11:26,667 --> 00:11:27,867
it'll expand and get fluffy.
311
00:11:27,867 --> 00:11:29,352
So, I'll get eight scoops
around the perimeter,
312
00:11:29,352 --> 00:11:30,767
So, I'll get eight scoops
around the perimeter,
313
00:11:30,767 --> 00:11:31,900
and one scoop in the center.
314
00:11:32,600 --> 00:11:34,400
It's making me happy already.
315
00:11:34,467 --> 00:11:36,667
And you could bake this
in any shape dish.
316
00:11:36,667 --> 00:11:38,200
A square dish is fine, too,
317
00:11:39,000 --> 00:11:42,066
but it's
that super cheesy saying,
318
00:11:42,066 --> 00:11:43,767
"Draw a circle
instead of a heart,
319
00:11:43,767 --> 00:11:45,266
'cause it has no end."
320
00:11:45,266 --> 00:11:46,367
[rimshot]
321
00:11:46,367 --> 00:11:48,166
Thank you. I'm here all day.
322
00:11:48,166 --> 00:11:49,467
In fact, I live here.
323
00:11:49,467 --> 00:11:50,800
[chuckles]
324
00:11:52,867 --> 00:11:53,867
That's looking great.
325
00:11:53,867 --> 00:11:56,100
I'll poke in
my remaining chocolate.
326
00:11:59,367 --> 00:12:02,000
Cobblers have gotta have
a crunchy top,
so I'll sprinkle this
327
00:12:02,000 --> 00:12:03,700
with some more
granulated sugar, too.
328
00:12:03,767 --> 00:12:05,066
It'll help the top brown,
329
00:12:05,066 --> 00:12:06,667
give you
that textural experience,
330
00:12:06,667 --> 00:12:08,667
and of course,
provide more sweetness.
331
00:12:08,667 --> 00:12:09,967
This looks great already.
332
00:12:09,967 --> 00:12:13,100
I'll stick it in the oven
at 375 degrees
333
00:12:13,100 --> 00:12:16,000
for 40 minutes,
and then tent it with foil,
334
00:12:16,000 --> 00:12:17,867
and let it go
for another 10 minutes
335
00:12:17,867 --> 00:12:19,400
until the filling is bubbly
336
00:12:19,467 --> 00:12:21,100
and the topping
is fully cooked.
337
00:12:23,767 --> 00:12:25,066
Oh, yeah!
338
00:12:25,066 --> 00:12:26,100
That's gonna be good.
339
00:12:28,000 --> 00:12:29,352
I think I hear
those cherries bubbling.
340
00:12:29,352 --> 00:12:30,000
I think I hear
those cherries bubbling.
341
00:12:34,200 --> 00:12:35,567
The suspense is real.
342
00:12:38,400 --> 00:12:39,700
Hubba hubba!
343
00:12:39,767 --> 00:12:41,567
I love seeing all
the chocolate chunks on top.
344
00:12:41,567 --> 00:12:43,500
I'll be serving this
with vanilla ice cream later,
345
00:12:43,567 --> 00:12:46,166
but I'm sneaking a taste.
346
00:12:46,166 --> 00:12:48,867
All the way to the bottom,
to get the layers.
347
00:12:48,867 --> 00:12:50,066
[whispering] Oh, yeah.
348
00:12:54,500 --> 00:12:57,166
Mmm-mmm!
349
00:12:57,166 --> 00:12:58,266
[in normal voice]
That's awesome.
350
00:12:58,266 --> 00:12:59,352
The combination
of the tart, saucy cherries
351
00:12:59,352 --> 00:13:01,700
The combination
of the tart, saucy cherries
352
00:13:01,767 --> 00:13:06,500
and the sweet, cakey topping
is a match for the ages.
353
00:13:06,567 --> 00:13:08,200
I can feel the love
with this one.
354
00:13:11,100 --> 00:13:15,100
Next, the secret to making
your everyday
salmon rice bowl sparkle.
355
00:13:26,567 --> 00:13:29,266
Nick's favorite food
in the whole, wide world
356
00:13:29,266 --> 00:13:30,967
is salmon and broccoli,
357
00:13:30,967 --> 00:13:32,400
so for Valentine's Day,
358
00:13:32,467 --> 00:13:33,867
I'm giving the guy
what he wants,
359
00:13:33,867 --> 00:13:36,166
and making
my salmon rice bowls
360
00:13:36,166 --> 00:13:38,000
with crispy roasted broccoli.
361
00:13:38,066 --> 00:13:40,567
They are so dang satisfying,
362
00:13:40,567 --> 00:13:43,100
especially when finished
with a squiggle of mayo
363
00:13:43,100 --> 00:13:45,100
and plops of chili crisp,
364
00:13:45,100 --> 00:13:47,367
and this could not be
easier to make.
365
00:13:47,367 --> 00:13:48,764
I'll start
with my favorite part,
366
00:13:48,764 --> 00:13:48,800
I'll start
with my favorite part,
367
00:13:48,867 --> 00:13:49,867
the sushi rice.
368
00:13:49,900 --> 00:13:52,700
I've got two cups of it
that I've rinsed well
369
00:13:52,767 --> 00:13:54,767
to eliminate
any excess starches,
370
00:13:54,767 --> 00:13:56,100
and I'll combine it in my pot
371
00:13:56,166 --> 00:13:57,700
with two and a half cups
of water.
372
00:13:57,767 --> 00:13:58,767
I love sushi rice
373
00:13:58,767 --> 00:14:00,867
because it's a little sweet,
a little sour,
374
00:14:00,867 --> 00:14:03,266
and kind of sticky. Mmm!
375
00:14:03,266 --> 00:14:06,467
That sourness comes
from unseasoned rice vinegar.
376
00:14:06,467 --> 00:14:09,200
I'll drizzle in
three tablespoons.
377
00:14:09,266 --> 00:14:12,567
Two tablespoons of sugar,
for that important sweetness,
378
00:14:12,567 --> 00:14:14,467
and then,
two teaspoons of kosher salt.
379
00:14:14,467 --> 00:14:16,867
I'll stir this all together,
and bring it to a boil,
380
00:14:16,867 --> 00:14:18,467
and then,
reduce to a simmer,
381
00:14:18,467 --> 00:14:18,764
and cover,
and cook for 17 minutes,
382
00:14:18,764 --> 00:14:20,567
and cover,
and cook for 17 minutes,
383
00:14:20,567 --> 00:14:22,367
until the water has absorbed
into the rice.
384
00:14:22,367 --> 00:14:24,166
This is how I make
sushi rice all the time.
385
00:14:24,166 --> 00:14:26,667
I just pile all
of the ingredients in at once,
386
00:14:26,667 --> 00:14:28,567
and then, they absorb
as the rice cooks.
387
00:14:28,567 --> 00:14:30,100
And in that time,
I'll start going
388
00:14:30,166 --> 00:14:31,967
on my broccoli and salmon.
389
00:14:31,967 --> 00:14:33,300
So, the rest of this
comes together
390
00:14:33,367 --> 00:14:35,567
on one sheet pan.
It's easy peasy.
391
00:14:36,500 --> 00:14:37,367
I've got florets
392
00:14:37,367 --> 00:14:39,100
from two heads
of broccoli here,
393
00:14:39,100 --> 00:14:43,166
and I like
really crispy broccoli.
394
00:14:43,166 --> 00:14:44,800
Spread the broccoli out,
395
00:14:44,867 --> 00:14:46,367
so that
it doesn't clump together,
396
00:14:46,367 --> 00:14:47,367
and steam.
397
00:14:47,367 --> 00:14:48,764
I'll add
a few good glugs of olive oil,
398
00:14:48,764 --> 00:14:49,667
I'll add
a few good glugs of olive oil,
399
00:14:49,667 --> 00:14:52,266
then sprinkle with a couple
of pinches of kosher salt,
400
00:14:52,266 --> 00:14:54,367
and toss these together,
to ensure that
401
00:14:54,367 --> 00:14:57,166
the oil fully coats
those little floret bits.
402
00:14:57,166 --> 00:14:59,000
Those are
Bernie's favorite bits.
403
00:14:59,066 --> 00:15:00,367
The broccoli is fully coated.
404
00:15:00,367 --> 00:15:03,500
I'll get it into the oven
at 450 degrees
405
00:15:03,567 --> 00:15:06,100
for about 10 minutes
on the bottom rack,
406
00:15:06,100 --> 00:15:08,166
which will help it get
extra crispy.
407
00:15:10,300 --> 00:15:13,000
And then, while that roasts,
I'll prep my salmon.
408
00:15:13,000 --> 00:15:15,767
I have four six-ounce
skinless filets here,
409
00:15:15,767 --> 00:15:17,266
that have been coming
to room temperature,
410
00:15:17,266 --> 00:15:18,764
which is important to ensure
even cooking throughout.
411
00:15:18,764 --> 00:15:20,166
which is important to ensure
even cooking throughout.
412
00:15:20,166 --> 00:15:21,500
I'll drizzle it
with olive oil,
413
00:15:23,400 --> 00:15:24,800
and I'm keeping it simple
414
00:15:24,867 --> 00:15:27,367
by seasoning
just with some kosher salt.
415
00:15:27,367 --> 00:15:30,166
It's quite on brand
that salmon and broccoli,
416
00:15:30,166 --> 00:15:31,467
two of the healthiest foods,
417
00:15:31,467 --> 00:15:33,567
are also
Nick's favorite foods,
418
00:15:33,567 --> 00:15:35,467
because he's
a total health nut.
419
00:15:35,467 --> 00:15:36,967
I think that's why
we go well together,
420
00:15:36,967 --> 00:15:38,567
'cause opposites attract.
421
00:15:38,567 --> 00:15:40,400
I bake cake all day.
422
00:15:40,467 --> 00:15:43,066
But his enthusiasm for this
has made me love it, too,
423
00:15:43,066 --> 00:15:45,166
so he's a good,
healthy influence on me.
424
00:15:45,166 --> 00:15:46,333
I'll get the broccoli out.
425
00:15:49,667 --> 00:15:52,600
It's starting to look good.
It's not done yet, though.
426
00:15:52,667 --> 00:15:54,667
I'll actually just scooch it
to the side,
427
00:15:54,667 --> 00:15:56,000
to make room for the salmon.
428
00:15:56,000 --> 00:15:57,967
I'll lift up
the foil wings here,
429
00:15:57,967 --> 00:16:00,667
and nestle it in,
and fold up this foil,
430
00:16:00,667 --> 00:16:03,266
so that it can catch
any juices from the salmon,
431
00:16:03,266 --> 00:16:04,900
and then,
stick this back in the oven
432
00:16:04,967 --> 00:16:06,200
for another 10 minutes,
433
00:16:06,266 --> 00:16:07,700
so that
the fish can cook through,
434
00:16:07,767 --> 00:16:09,667
and the broccoli can get
even crispier.
435
00:16:10,500 --> 00:16:12,400
And in that time,
I'll get the heat
436
00:16:12,467 --> 00:16:14,767
off of the rice,
but keep the lid on,
437
00:16:14,767 --> 00:16:17,066
so that it can steam
for about 10 minutes,
438
00:16:17,066 --> 00:16:18,764
so it'll all be ready
at the same time.
439
00:16:18,764 --> 00:16:19,467
so it'll all be ready
at the same time.
440
00:16:26,066 --> 00:16:27,500
Dinner is smelling good.
441
00:16:28,367 --> 00:16:29,800
The broccoli is crisp,
442
00:16:29,867 --> 00:16:30,767
the salmon is cooked,
443
00:16:30,767 --> 00:16:32,400
the rice is steamed.
444
00:16:32,467 --> 00:16:34,100
I'll fluff up the rice.
445
00:16:34,166 --> 00:16:35,300
It looks nice and sticky.
446
00:16:35,900 --> 00:16:36,567
Hmm.
447
00:16:37,567 --> 00:16:38,400
Mmm!
448
00:16:40,367 --> 00:16:42,000
Good sweetness level
on that, too.
449
00:16:42,066 --> 00:16:43,367
And I'll plate up my bowls.
450
00:16:43,367 --> 00:16:44,433
I'll start with a bed of rice.
451
00:16:44,467 --> 00:16:47,166
I use a shallow bowl,
so you can see everything.
452
00:16:47,166 --> 00:16:48,367
Top it with a piece of salmon,
453
00:16:51,300 --> 00:16:53,266
and I like to break it up
into chunks,
454
00:16:53,266 --> 00:16:55,567
to catch the mayo
and chili crisp,
455
00:16:55,567 --> 00:16:57,100
and also,
to make it more spoonable.
456
00:16:58,000 --> 00:16:59,700
And pile on the broccoli,
457
00:17:00,367 --> 00:17:01,967
and a good drizzle of mayo
458
00:17:01,967 --> 00:17:05,100
to bring everything together
with creaminess.
459
00:17:05,100 --> 00:17:08,000
I'm using Japanese mayo.
It's sweeter and richer.
460
00:17:08,066 --> 00:17:10,100
And, some plops
of chili crisp.
461
00:17:10,166 --> 00:17:11,600
There's chilis,
of course, in it,
462
00:17:11,667 --> 00:17:13,367
but also,
tons of aromatics,
463
00:17:13,367 --> 00:17:15,800
like garlic,
and scallions, and ginger.
464
00:17:15,867 --> 00:17:18,467
When you add the chili crisp,
that is an instant party.
465
00:17:18,467 --> 00:17:18,764
You gotta dig to the bottom
for the good stuff.
466
00:17:18,764 --> 00:17:20,500
You gotta dig to the bottom
for the good stuff.
467
00:17:20,567 --> 00:17:21,667
And you might be able
to find this
468
00:17:21,667 --> 00:17:24,000
in the Asian section
of your local grocery store,
469
00:17:24,066 --> 00:17:25,467
or definitely online.
470
00:17:25,467 --> 00:17:26,367
A little flaky salt.
471
00:17:27,467 --> 00:17:29,100
Then, I'll finish
with some scallions.
472
00:17:29,100 --> 00:17:31,567
Oh, this is a dream!
473
00:17:31,567 --> 00:17:32,900
I want to taste
this immediately.
474
00:17:35,300 --> 00:17:37,867
Mmm-mmm!
475
00:17:38,300 --> 00:17:39,100
Mmm!
476
00:17:40,200 --> 00:17:41,667
That salmon is so flaky.
477
00:17:41,667 --> 00:17:43,800
This is my ideal dinner.
478
00:17:43,867 --> 00:17:46,767
It's gonna be even better
with my ideal dinner date.
479
00:17:50,266 --> 00:17:51,333
Still to come,
480
00:17:51,333 --> 00:17:53,367
a flavor marriage
of roasted red peppers
481
00:17:53,367 --> 00:17:55,667
and white beans
is a match made in heaven.
482
00:18:04,667 --> 00:18:06,700
For a simple,
yet super satisfying
483
00:18:06,767 --> 00:18:08,467
snack time situation,
I'm making
484
00:18:08,467 --> 00:18:10,900
my roasted red pepper
white bean dip,
485
00:18:10,967 --> 00:18:13,100
which is creamy,
and bright, and red,
486
00:18:13,100 --> 00:18:14,767
the color of Valentine's Day.
487
00:18:14,767 --> 00:18:16,467
I'm starting with
some cannellini beans,
488
00:18:16,467 --> 00:18:17,300
out of the can,
489
00:18:17,367 --> 00:18:18,667
and a roasted red pepper.
490
00:18:18,667 --> 00:18:21,400
I've drained these,
and I'm patting them dry.
491
00:18:21,467 --> 00:18:24,567
I love cannellini beans
for their creaminess.
492
00:18:24,567 --> 00:18:27,300
Also, sometimes
Nick farms white beans,
493
00:18:27,367 --> 00:18:29,611
so these are a nod to him.
494
00:18:29,611 --> 00:18:29,767
so these are a nod to him.
495
00:18:29,767 --> 00:18:31,400
I'll toss this
into my food processor.
496
00:18:31,467 --> 00:18:33,300
The hardest part
about this recipe is
497
00:18:33,367 --> 00:18:34,700
cleaning out
the food processor.
498
00:18:34,767 --> 00:18:36,967
Good thing I married
a great dishes-doer.
499
00:18:36,967 --> 00:18:39,667
I'll pop in two tablespoons
of white miso,
500
00:18:39,667 --> 00:18:43,467
which is salty, and has
great umami dimension.
501
00:18:43,467 --> 00:18:46,266
Spice things up
with some sambal oelek,
502
00:18:46,266 --> 00:18:48,166
which is
an Indonesian chili paste
503
00:18:48,166 --> 00:18:50,266
that's nice and bright,
and not too spicy.
504
00:18:50,266 --> 00:18:52,166
A little sweetness
with some honey.
505
00:18:53,600 --> 00:18:54,600
A clove of garlic.
506
00:18:55,367 --> 00:18:56,900
Beans and garlic.
507
00:18:56,967 --> 00:18:57,767
I love them together.
508
00:18:57,767 --> 00:18:59,611
I'll zest in some ginger,
509
00:18:59,611 --> 00:19:00,066
I'll zest in some ginger,
510
00:19:00,066 --> 00:19:03,100
which will add
some nice zinginess.
511
00:19:03,166 --> 00:19:05,166
Well, I guess
when we first started dating,
512
00:19:05,166 --> 00:19:08,567
his go-to snack would be
opening up a can of beans,
513
00:19:08,567 --> 00:19:11,166
and rinsing them,
dumping them into a bowl,
514
00:19:11,166 --> 00:19:12,166
and that was it.
515
00:19:13,500 --> 00:19:14,367
He wouldn't do
anything to them.
516
00:19:14,367 --> 00:19:16,000
He would just eat plain beans,
517
00:19:16,000 --> 00:19:16,967
so,
518
00:19:18,367 --> 00:19:20,567
thank goodness
for me entering his life.
519
00:19:20,567 --> 00:19:21,800
[chuckles]
520
00:19:21,867 --> 00:19:23,367
I'll zest in a lime,
521
00:19:23,367 --> 00:19:25,867
so you're getting that acidity
as well as some sweetness,
522
00:19:27,166 --> 00:19:29,367
and also,
squeeze in the juice.
523
00:19:29,367 --> 00:19:29,611
Bean dip is one
of my favorite pantry snacks,
or meals.
524
00:19:29,611 --> 00:19:32,367
Bean dip is one
of my favorite pantry snacks,
or meals.
525
00:19:32,367 --> 00:19:35,667
I love to make bean dip,
and then put it
526
00:19:35,667 --> 00:19:38,300
on the bottom of a bowl,
and top it with a salad.
527
00:19:38,367 --> 00:19:39,767
It's, like,
one of my favorite lunches.
528
00:19:42,166 --> 00:19:43,867
I'll blend this
until it's combined,
529
00:19:45,867 --> 00:19:48,166
and then continue blending it
as I drizzle in
530
00:19:48,166 --> 00:19:49,767
a third of a cup
of olive oil.
531
00:19:49,767 --> 00:19:51,266
That'll make it nice and rich.
532
00:19:57,967 --> 00:19:59,611
That looks smooth, and great.
533
00:19:59,611 --> 00:19:59,767
That looks smooth, and great.
534
00:19:59,767 --> 00:20:01,667
I'm gonna plate this up.
535
00:20:01,667 --> 00:20:03,767
The rule
on Valentine's Day is
536
00:20:03,767 --> 00:20:05,300
your dippers have gotta be
537
00:20:05,367 --> 00:20:08,066
heavy on the red,
and the pink, and the purple,
538
00:20:08,066 --> 00:20:09,867
so that's what I've got here.
539
00:20:09,867 --> 00:20:11,667
I'll pile my dip
into the bowl.
540
00:20:14,467 --> 00:20:15,567
Now I'll dress this up
541
00:20:15,567 --> 00:20:17,300
with a drizzle
of olive oil on top,
542
00:20:17,367 --> 00:20:19,767
and this adds
richness, and flavor.
543
00:20:19,767 --> 00:20:22,066
It also prevents the top
from drying out.
544
00:20:22,066 --> 00:20:24,100
And finish
with a sprinkle of flaky salt.
545
00:20:24,500 --> 00:20:25,767
Ta-da!
546
00:20:25,767 --> 00:20:27,000
I'm gonna dunk one of these.
547
00:20:30,600 --> 00:20:32,066
Mmm!
548
00:20:33,967 --> 00:20:36,100
All those flavors
working here so well!
549
00:20:36,100 --> 00:20:37,967
That is creamy, and beany,
550
00:20:37,967 --> 00:20:39,166
and it's bright.
551
00:20:39,166 --> 00:20:40,166
Nick is gonna love it.
552
00:20:40,567 --> 00:20:41,367
All right.
553
00:20:41,367 --> 00:20:42,367
Let's eat,
554
00:20:42,367 --> 00:20:44,300
and talk about
some gas prices. [chuckles]
555
00:20:51,100 --> 00:20:53,166
Every day is Valentine's Day.