1 00:00:00,867 --> 00:00:01,900 [Molly Yeh] We're celebrating 2 00:00:01,967 --> 00:00:04,100 Nick's parents' 41st wedding anniversary 3 00:00:04,166 --> 00:00:06,000 with a memory-inducing meal. 4 00:00:06,066 --> 00:00:07,800 -Muffin cheers! -Cheers. 5 00:00:07,867 --> 00:00:11,467 I'm making them the crunchiest tofu schnitzel ever... 6 00:00:11,467 --> 00:00:13,800 When life gives your lemons, squeeze them on a schnitzel. 7 00:00:13,867 --> 00:00:15,667 ...heartwarmingly humble bean soup 8 00:00:15,667 --> 00:00:17,500 with buttery challah croutons... 9 00:00:17,567 --> 00:00:20,300 That is the definition of comfort. 10 00:00:20,367 --> 00:00:22,767 ...my flavorful bacon roasted brussels sprouts 11 00:00:22,767 --> 00:00:24,467 with warm mustard vinaigrette... 12 00:00:24,467 --> 00:00:28,100 Mmm, mmm. That is great char on those brussels sprouts. 13 00:00:28,166 --> 00:00:30,000 ...and I'm sending them home with a basket of jumbo 14 00:00:30,000 --> 00:00:30,600 ...and I'm sending them home with a basket of jumbo 15 00:00:30,667 --> 00:00:32,500 blue corn blueberry muffins 16 00:00:32,567 --> 00:00:34,567 stuffed with cream cheese bellies. 17 00:00:34,567 --> 00:00:35,867 Is that true love I smell? 18 00:00:35,867 --> 00:00:38,467 [crowd cheering] 19 00:00:40,000 --> 00:00:40,967 Oh, yum! 20 00:00:40,967 --> 00:00:42,000 Yay! 21 00:00:42,000 --> 00:00:44,500 Hey, this is me, Molly Yeh. 22 00:00:44,567 --> 00:00:46,000 This is my husband, Nick. 23 00:00:46,066 --> 00:00:47,567 This is our growing family. 24 00:00:47,567 --> 00:00:49,567 And this is our home, our farm 25 00:00:49,567 --> 00:00:51,100 on the North Dakota- Minnesota Border, 26 00:00:51,166 --> 00:00:53,967 the place where I eat, sleep, and breathe food. 27 00:00:59,867 --> 00:01:00,000 I'm putting together a dinner to celebrate 28 00:01:00,000 --> 00:01:02,100 I'm putting together a dinner to celebrate 29 00:01:02,100 --> 00:01:04,600 my in-laws' 41st wedding anniversary. 30 00:01:04,667 --> 00:01:05,867 [crowd cheering] 31 00:01:05,867 --> 00:01:07,300 Roger and Roxanne are awesome. 32 00:01:07,367 --> 00:01:09,000 They live right across the street, 33 00:01:09,066 --> 00:01:11,000 and I wanted to do something special 34 00:01:11,000 --> 00:01:12,967 so that I could be the favorite daughter-in-law. 35 00:01:14,266 --> 00:01:15,700 Only daughter-in-law. 36 00:01:15,767 --> 00:01:17,467 To start, I am baking them a batch 37 00:01:17,467 --> 00:01:20,266 of my jumbo blue corn blueberry muffins, 38 00:01:20,266 --> 00:01:22,467 which are plump and cakey, 39 00:01:22,467 --> 00:01:24,800 and they've got cream cheese bellies, 40 00:01:24,867 --> 00:01:26,800 and they're an ode to the very first time 41 00:01:26,867 --> 00:01:28,400 that Roger and Roxanne ever met. 42 00:01:28,467 --> 00:01:30,000 So I know they'll appreciate them. 43 00:01:30,000 --> 00:01:30,467 So I know they'll appreciate them. 44 00:01:30,467 --> 00:01:33,767 I am starting with a cup of blue cornmeal. 45 00:01:33,767 --> 00:01:36,300 It's a little sweeter than yellow cornmeal, 46 00:01:36,367 --> 00:01:38,467 but it functions very similarly. 47 00:01:38,467 --> 00:01:40,300 So if you can't find blue corn meal, 48 00:01:40,367 --> 00:01:42,266 you can use yellow corn meal. 49 00:01:42,266 --> 00:01:45,266 And this ingredient is something that was developed by the Hopi. 50 00:01:45,266 --> 00:01:48,700 I first had it at an indigenous restaurant in Minneapolis. 51 00:01:48,767 --> 00:01:50,367 I had it in a tortilla, 52 00:01:50,367 --> 00:01:52,767 and it was so delicious. 53 00:01:52,767 --> 00:01:55,367 I'll combine this with one and a half cups of all-purpose flour... 54 00:01:57,367 --> 00:01:59,367 ...two thirds of a cup of sugar... 55 00:01:59,367 --> 00:02:00,000 ...a tablespoon of baking powder... 56 00:02:00,000 --> 00:02:01,900 ...a tablespoon of baking powder... 57 00:02:01,967 --> 00:02:04,300 ...and three-quarters of a teaspoon of kosher salt. 58 00:02:04,367 --> 00:02:06,200 And I'll whisk this together. 59 00:02:06,266 --> 00:02:09,300 So the story goes that Roxanne, 60 00:02:09,367 --> 00:02:11,800 fresh out of college, moved to Grand Forks 61 00:02:11,867 --> 00:02:13,200 to be a music teacher, 62 00:02:13,266 --> 00:02:15,800 and a mutual friend invited them over 63 00:02:15,867 --> 00:02:17,900 after church for blueberry muffins, 64 00:02:17,967 --> 00:02:20,266 and that's when they met and fell in love. 65 00:02:21,066 --> 00:02:22,667 The rest is history. 66 00:02:22,667 --> 00:02:24,467 So I'm hoping that these muffins 67 00:02:24,467 --> 00:02:26,467 bring back memories of the first time they met. 68 00:02:28,166 --> 00:02:29,367 That's it for my dry. 69 00:02:29,367 --> 00:02:30,000 For my wet ingredients, I'll get one cup of whole milk 70 00:02:30,000 --> 00:02:31,800 For my wet ingredients, I'll get one cup of whole milk 71 00:02:31,867 --> 00:02:33,900 and then crack in one whole egg. 72 00:02:35,600 --> 00:02:38,100 And then I'll also add one egg yolk. 73 00:02:38,100 --> 00:02:40,000 So the added egg yolk in this mixture 74 00:02:40,066 --> 00:02:42,367 will increase the richness of the muffin. 75 00:02:42,367 --> 00:02:44,100 And then it'll leave me some of the egg white 76 00:02:44,100 --> 00:02:46,467 to help bind together the cream cheese center. 77 00:02:46,467 --> 00:02:50,266 I'll get a lemon and zest in two teaspoons of lemon zest. 78 00:02:50,266 --> 00:02:54,266 Lemon flavor enhances blueberry flavor so nicely. 79 00:02:54,266 --> 00:02:59,000 It'll also allow the blue corn and the blueberry color to stay vibrant. 80 00:02:59,066 --> 00:03:00,000 If you've ever had a blueberry muffin 81 00:03:00,000 --> 00:03:00,667 If you've ever had a blueberry muffin 82 00:03:00,667 --> 00:03:03,000 that turns kind of greenish-grayish on you, 83 00:03:03,000 --> 00:03:05,467 you know that it's lacking in acid. 84 00:03:05,467 --> 00:03:07,200 So there's your chemistry lesson for the day. 85 00:03:07,967 --> 00:03:09,567 A splash of vanilla, 86 00:03:09,567 --> 00:03:12,300 I love to smell vanilla in my muffins, 87 00:03:12,367 --> 00:03:14,867 and then two tablespoons of neutral oil. 88 00:03:17,100 --> 00:03:19,200 I'll whisk wet ingredients 89 00:03:19,266 --> 00:03:21,000 and then mix them into the dry ingredients. 90 00:03:21,000 --> 00:03:23,567 And this is when that blue cornmeal comes alive 91 00:03:23,567 --> 00:03:25,567 and becomes a deeper color. 92 00:03:26,867 --> 00:03:30,000 I'll mix those just until the dry ingredients are hydrated. 93 00:03:30,000 --> 00:03:30,367 I'll mix those just until the dry ingredients are hydrated. 94 00:03:30,367 --> 00:03:33,166 So I don't want to see any dry bits. 95 00:03:33,166 --> 00:03:37,000 And then I'll drizzle in one stick of melted butter that's cooled slightly. 96 00:03:38,266 --> 00:03:40,567 I do wanna be careful not to over-mix this, 97 00:03:40,567 --> 00:03:42,767 create a gummy muffin. 98 00:03:42,767 --> 00:03:45,100 Okay, I'll set this aside to hydrate while I make 99 00:03:45,100 --> 00:03:46,667 their cream cheese bellies. 100 00:03:51,266 --> 00:03:52,767 This is basically a cheesecake filling 101 00:03:52,767 --> 00:03:54,166 that'll be a sweet surprise 102 00:03:54,166 --> 00:03:55,500 in the middle of these muffins. 103 00:03:55,567 --> 00:03:58,467 I'll start with half a block of softened cream cheese, 104 00:03:58,467 --> 00:04:00,000 and then sweeten it with two tablespoons of sugar 105 00:04:00,000 --> 00:04:00,800 and then sweeten it with two tablespoons of sugar 106 00:04:01,567 --> 00:04:03,066 and a teaspoon of flour, 107 00:04:03,066 --> 00:04:05,000 which will help the filling bind together 108 00:04:05,066 --> 00:04:06,567 in the center of the muffin. 109 00:04:06,567 --> 00:04:08,100 Flavor it with a splash of vanilla, 110 00:04:08,166 --> 00:04:09,600 add a teaspoon of milk, 111 00:04:09,667 --> 00:04:13,066 and then two teaspoons of the remaining egg white 112 00:04:13,066 --> 00:04:16,266 will also help this mixture hold together in the center. 113 00:04:16,266 --> 00:04:18,767 And I'll just mix this until it's combined. 114 00:04:18,767 --> 00:04:20,467 So my assessment of muffins 115 00:04:20,467 --> 00:04:22,166 is that they are fundamentally flawed, 116 00:04:22,166 --> 00:04:25,266 because they're essentially just cake without the frosting. 117 00:04:25,266 --> 00:04:27,367 They've gotta have bells and whistles. 118 00:04:27,367 --> 00:04:29,700 So something like a cream cheese belly 119 00:04:29,767 --> 00:04:30,000 or a streusel-top. 120 00:04:30,000 --> 00:04:31,166 or a streusel-top. 121 00:04:31,166 --> 00:04:33,000 These ones are getting a sugary top. 122 00:04:33,066 --> 00:04:36,000 You've gotta really try to make muffins good. 123 00:04:36,000 --> 00:04:37,467 This is smooth and combined. 124 00:04:37,467 --> 00:04:39,800 I'll get the blueberries now into my muffin batter. 125 00:04:39,867 --> 00:04:41,567 And these are wild blueberries. 126 00:04:41,567 --> 00:04:44,700 They're sweeter, and they've got a brighter color. 127 00:04:44,767 --> 00:04:45,967 Mmm. 128 00:04:45,967 --> 00:04:47,667 It's starting to smell like a blueberry muffin. 129 00:04:49,467 --> 00:04:52,667 I've got six jumbo muffin tins lined with liners. 130 00:04:52,667 --> 00:04:55,667 I'll scoop this batter into my muffin tins, 131 00:04:55,667 --> 00:04:57,900 and I'll divide the batter equally amongst them. 132 00:05:02,266 --> 00:05:03,767 So to get the cream cheese into the center, 133 00:05:03,767 --> 00:05:05,166 I'll use two spoons, 134 00:05:05,166 --> 00:05:07,166 kinda make a space in the center 135 00:05:07,166 --> 00:05:09,700 and then dollop in some of the cream cheese filling. 136 00:05:11,266 --> 00:05:13,100 Fill up that space, 137 00:05:13,166 --> 00:05:16,000 and then I like to swirl a bit of the batter 138 00:05:16,000 --> 00:05:17,500 on top of the cream cheese. 139 00:05:17,567 --> 00:05:19,900 It looks pretty, and when you bite into it, 140 00:05:19,967 --> 00:05:23,000 you reveal this creamy, white cream cheese center. 141 00:05:23,000 --> 00:05:24,166 All right, I'll keep on filling. 142 00:05:27,300 --> 00:05:28,433 These look great already, 143 00:05:28,433 --> 00:05:30,000 but in the absence of a frosting or a glaze, 144 00:05:30,000 --> 00:05:31,367 but in the absence of a frosting or a glaze, 145 00:05:31,367 --> 00:05:33,500 I do wanna add something sweet on top. 146 00:05:33,567 --> 00:05:36,867 So I'll sprinkle these with two tablespoons of turbinado sugar. 147 00:05:39,667 --> 00:05:42,300 I'll bake these now at 375 degrees 148 00:05:42,367 --> 00:05:45,100 for 30 to 35 minutes until a toothpick 149 00:05:45,100 --> 00:05:46,867 stuck into the non-cream cheese part 150 00:05:46,867 --> 00:05:48,367 comes out clean. 151 00:05:48,367 --> 00:05:49,900 And then let's feel the love. 152 00:05:52,700 --> 00:05:54,166 Is that true love I smell? 153 00:05:55,467 --> 00:05:58,567 Oh, no. It's just great blueberry muffins. 154 00:05:58,567 --> 00:06:00,000 These look awesome. 155 00:06:00,000 --> 00:06:00,266 These look awesome. 156 00:06:00,266 --> 00:06:02,767 I love seeing that cream cheese swirl on top. 157 00:06:02,767 --> 00:06:04,500 Ooh, that's warm. 158 00:06:04,567 --> 00:06:06,367 I'm going right for the center. 159 00:06:06,367 --> 00:06:07,867 This is how I like to eat a muffin, 160 00:06:07,867 --> 00:06:09,000 just break it in half. 161 00:06:09,667 --> 00:06:11,800 Oh, look at that belly. 162 00:06:11,867 --> 00:06:12,700 Mmm. 163 00:06:15,367 --> 00:06:16,467 Mmm. 164 00:06:16,467 --> 00:06:17,867 That's good. 165 00:06:17,867 --> 00:06:19,400 The blue corn and the blueberry 166 00:06:19,467 --> 00:06:21,767 work so nicely together. 167 00:06:21,767 --> 00:06:24,266 One might say they make a good marriage. 168 00:06:24,266 --> 00:06:26,300 Happy anniversary, Roger and Roxanne. 169 00:06:26,367 --> 00:06:30,000 -[wedding march playing] -[crowd cheering] 170 00:06:30,000 --> 00:06:32,567 -[wedding march playing] -[crowd cheering] 171 00:06:32,567 --> 00:06:35,367 Coming up, a hearty and comforting bean soup 172 00:06:35,367 --> 00:06:37,700 topped with a delicious challah crouton. 173 00:06:37,767 --> 00:06:39,467 It'll warm you right up. 174 00:06:54,500 --> 00:06:57,767 For a hearty, comforting soup for my in-laws' anniversary dinner, 175 00:06:57,767 --> 00:07:00,100 I am making my bean soup. 176 00:07:00,166 --> 00:07:02,066 It's loaded with legumes and veggies, 177 00:07:02,066 --> 00:07:05,266 and it's topped with a great cheesy toast for dunking. 178 00:07:05,266 --> 00:07:07,767 I'm starting with a quarter-cup of olive oil here, 179 00:07:07,767 --> 00:07:09,266 and I'll use it to cook my veggies. 180 00:07:10,066 --> 00:07:11,868 I have two leeks here. 181 00:07:11,868 --> 00:07:12,300 I have two leeks here. 182 00:07:12,367 --> 00:07:16,367 You can use onions too, but I love that delicate, springy flavor of leeks. 183 00:07:17,767 --> 00:07:19,567 A couple of carrots and some chopped celery. 184 00:07:20,900 --> 00:07:22,767 I'll add a pinch of salt, and stir these around 185 00:07:22,767 --> 00:07:24,000 and just allow them to soften. 186 00:07:25,166 --> 00:07:27,367 Those leeks are already smelling good. 187 00:07:27,367 --> 00:07:30,166 So Roger and Roxanne are the healthiest people that I know. 188 00:07:30,166 --> 00:07:32,500 They love to hike, they love to walk, 189 00:07:32,567 --> 00:07:34,867 even when it is 30 degrees below zero 190 00:07:34,867 --> 00:07:37,800 in the dead of winter, they go on multi-mile walks. 191 00:07:37,867 --> 00:07:40,066 When Nick and I are married for 41 years, 192 00:07:40,066 --> 00:07:41,868 if we are as active as them, I will feel satisfied. 193 00:07:41,868 --> 00:07:43,967 if we are as active as them, I will feel satisfied. 194 00:07:43,967 --> 00:07:46,767 As these continue to soften, I'll chop up some herbs. 195 00:07:46,767 --> 00:07:49,066 I've got rosemary and thyme here. 196 00:07:49,066 --> 00:07:51,767 I wanna avoid these really thick stems. 197 00:07:51,767 --> 00:07:53,066 You don't wanna eat those. 198 00:07:53,066 --> 00:07:55,767 I love these herbs with beans. 199 00:07:55,767 --> 00:07:59,767 They're just so cozy, and they're hearty too. 200 00:07:59,767 --> 00:08:01,567 And then for the thyme, I'll just use my fingers 201 00:08:01,567 --> 00:08:03,400 to strip the leaves off of the stem. 202 00:08:03,467 --> 00:08:05,667 Bean soup has got to simmer for quite a while, 203 00:08:05,667 --> 00:08:08,800 so these hearty flavors will hold up nicely. 204 00:08:08,867 --> 00:08:11,367 So I've got my rosemary thyme and loads of garlic. 205 00:08:12,200 --> 00:08:13,567 I'll toss these in. 206 00:08:13,567 --> 00:08:16,467 I'll stir this in and allow the garlic and the herbs 207 00:08:16,467 --> 00:08:17,500 to become fragrant. 208 00:08:18,667 --> 00:08:21,100 Ugh, yeah, the rosemary smells great. 209 00:08:22,066 --> 00:08:24,367 And a bit of crushed red pepper. 210 00:08:24,367 --> 00:08:27,367 I'm cooking these ingredients only for a minute or two, 211 00:08:27,367 --> 00:08:28,967 just until I can smell them. 212 00:08:28,967 --> 00:08:31,166 I want to be careful not to burn the garlic. 213 00:08:31,767 --> 00:08:33,000 I'll get the beans. 214 00:08:33,066 --> 00:08:34,667 I've got three types here, 215 00:08:34,667 --> 00:08:36,667 a cup each of chickpeas, 216 00:08:36,667 --> 00:08:38,467 cannellini beans, and navy beans 217 00:08:38,467 --> 00:08:40,200 that I've soaked overnight, 218 00:08:40,266 --> 00:08:41,868 which helps speed up the cooking process. 219 00:08:41,868 --> 00:08:42,900 which helps speed up the cooking process. 220 00:08:42,967 --> 00:08:45,100 And I love this combination of beans 221 00:08:45,166 --> 00:08:47,166 'cause you get a few different textures, 222 00:08:47,166 --> 00:08:50,367 navy beans are a bit firmer than cannellini beans. 223 00:08:50,367 --> 00:08:52,767 Chickpeas fall somewhere in the middle. 224 00:08:52,767 --> 00:08:54,400 You get a couple different flavors, 225 00:08:54,467 --> 00:08:56,166 but these are all pretty mild beans, 226 00:08:56,166 --> 00:09:00,100 which I like because they'll soak up the flavor so nicely. 227 00:09:00,166 --> 00:09:01,867 Now I'm ready for my stock. 228 00:09:01,867 --> 00:09:05,100 I've got two quarts of low-sodium chicken stock. 229 00:09:05,166 --> 00:09:07,367 Of course, you can use low-sodium veggie stock 230 00:09:07,367 --> 00:09:09,200 if you wanted to keep this vegetarian. 231 00:09:10,000 --> 00:09:11,500 And two quarts of water. 232 00:09:14,000 --> 00:09:17,100 A few bay leaves to infuse the soup with herby-ness. 233 00:09:17,700 --> 00:09:19,500 Okay, some lemon peel. 234 00:09:19,567 --> 00:09:22,300 We'll infuse that great, citrusy bright flavor. 235 00:09:25,200 --> 00:09:26,767 And then a parmesan rind, 236 00:09:26,767 --> 00:09:29,367 which I adore with my beans. 237 00:09:31,500 --> 00:09:34,367 It infuses the soup with salty umami, 238 00:09:34,367 --> 00:09:37,767 it's so good, and it's just to use up a parmesan rind 239 00:09:37,767 --> 00:09:39,867 'cause what the heck else are you gonna do with it? 240 00:09:41,567 --> 00:09:41,868 I'll bring this to a boil and then reduce to a simmer 241 00:09:41,868 --> 00:09:44,900 I'll bring this to a boil and then reduce to a simmer 242 00:09:44,967 --> 00:09:46,567 and allow it to cook for an hour, 243 00:09:46,567 --> 00:09:47,700 until the beans are tender. 244 00:09:49,400 --> 00:09:52,100 My soup has thickened, the beans are soft, 245 00:09:52,166 --> 00:09:54,100 it's looking good and stewy. 246 00:09:54,100 --> 00:09:55,900 Now, I feel like it's the Hagen way 247 00:09:55,967 --> 00:09:57,467 to add more healthy stuff to it. 248 00:09:57,467 --> 00:10:00,000 I've got two bunches of Tuscan kale 249 00:10:00,000 --> 00:10:02,867 that I removed the stems from and have coarsely chopped it. 250 00:10:02,867 --> 00:10:05,000 And I'll just stir this in and allow it to wilt. 251 00:10:07,867 --> 00:10:09,767 I love adding greens to soup 252 00:10:09,767 --> 00:10:11,600 because they cook down a lot, 253 00:10:11,667 --> 00:10:11,868 so it's easy to eat a lot of greens 254 00:10:11,868 --> 00:10:13,900 so it's easy to eat a lot of greens 255 00:10:13,967 --> 00:10:16,000 when they're wilted down in soup. 256 00:10:16,066 --> 00:10:18,266 I'll season with a good couple pinches of salt 257 00:10:18,266 --> 00:10:19,300 and some pepper. 258 00:10:20,400 --> 00:10:23,266 I like seeing the flecks of black pepper. 259 00:10:23,266 --> 00:10:25,900 Looks great to me, but you know what would make this even better 260 00:10:25,967 --> 00:10:28,166 is cheesy challah toast to dunk in it. 261 00:10:30,166 --> 00:10:33,200 Mmm, that looks perfect. 262 00:10:33,266 --> 00:10:36,000 To make this, I toasted some pieces of challah... 263 00:10:37,266 --> 00:10:38,367 ...brushed on some butter... 264 00:10:40,767 --> 00:10:41,868 ...sprinkled it with gruyere and parmesan, 265 00:10:41,868 --> 00:10:43,100 ...sprinkled it with gruyere and parmesan, 266 00:10:43,100 --> 00:10:44,667 and stuck it under the broiler. 267 00:10:46,467 --> 00:10:48,667 You gotta dip something into soup. 268 00:10:48,667 --> 00:10:50,567 Here, let me plate it up, bowl it up. 269 00:10:52,867 --> 00:10:55,066 If you want to get some chewy parmesan, 270 00:10:55,066 --> 00:10:56,767 you can go for that rind too. 271 00:10:57,767 --> 00:10:59,700 Oh, I got some. Cha-ching. 272 00:11:01,100 --> 00:11:03,300 I like finishing the soup with a drizzle of olive oil 273 00:11:03,367 --> 00:11:05,867 for added richness, and it's pretty. 274 00:11:06,700 --> 00:11:08,266 Some flaky salt and black pepper. 275 00:11:11,100 --> 00:11:11,868 And I'll balance a cheesy toast right on top. 276 00:11:11,868 --> 00:11:14,066 And I'll balance a cheesy toast right on top. 277 00:11:14,066 --> 00:11:15,500 Isn't that pretty? 278 00:11:15,500 --> 00:11:17,867 I better try it to make sure that it's good for Roger and Roxanne. 279 00:11:19,867 --> 00:11:21,600 I'm gonna do the old dunk and scoop. 280 00:11:25,900 --> 00:11:27,300 Mmm. 281 00:11:27,367 --> 00:11:29,767 That is the definition of comfort. 282 00:11:29,767 --> 00:11:32,100 and that little bit of funkiness from the gruyere 283 00:11:32,800 --> 00:11:34,367 completes the package. 284 00:11:34,367 --> 00:11:36,467 I would marry myself for 41 years 285 00:11:36,467 --> 00:11:37,700 if I made me this soup. 286 00:11:44,000 --> 00:11:47,667 Next, the secret to making brussels sprouts memorable. 287 00:11:54,266 --> 00:11:56,367 The first time I ever met Roger and Roxanne, 288 00:11:56,367 --> 00:11:57,967 I made them brussels sprouts, 289 00:11:57,967 --> 00:12:01,300 and they were the first brussels sprouts that Roger ever loved. 290 00:12:01,367 --> 00:12:04,266 So today I'm making some crispy roasted sprouts, 291 00:12:04,266 --> 00:12:06,500 similar to those, with dried cherries 292 00:12:06,567 --> 00:12:09,400 and bacon and a tangy mustard vinaigrette. 293 00:12:09,467 --> 00:12:13,467 They're salty, they're sweet, and they've got great texture. 294 00:12:13,467 --> 00:12:15,767 I'm starting by crisping up my bacon. 295 00:12:15,767 --> 00:12:18,500 I'm doing this first because I'll use some of the bacon fat 296 00:12:18,567 --> 00:12:20,867 to help cook the brussels sprouts, 297 00:12:20,867 --> 00:12:21,143 and I'm doing this in an oven safe skillet 298 00:12:21,143 --> 00:12:23,400 and I'm doing this in an oven safe skillet 299 00:12:23,467 --> 00:12:25,467 because I'll start the sprouts on the stove top 300 00:12:25,467 --> 00:12:27,400 and then finish them up in the oven. 301 00:12:27,467 --> 00:12:28,467 I'll set the bacon aside 302 00:12:28,467 --> 00:12:30,700 while I get my brussels sprouts crisping. 303 00:12:30,767 --> 00:12:32,867 I still have a little bacon fat in my pan, 304 00:12:32,867 --> 00:12:35,166 but I'll boost it up with my olive oil. 305 00:12:35,166 --> 00:12:37,667 I've got my one pound of brussels sprouts here 306 00:12:37,667 --> 00:12:38,867 that have been halved. 307 00:12:38,867 --> 00:12:41,300 You cook them in one single layer 308 00:12:41,367 --> 00:12:43,266 in a very hot skillet 309 00:12:43,266 --> 00:12:46,200 so that you can get that great crisp texture, 310 00:12:46,266 --> 00:12:47,367 and then you finish them in the oven 311 00:12:47,367 --> 00:12:49,367 so that they can get cooked through. 312 00:12:49,367 --> 00:12:51,143 The hardest part is staying patient 313 00:12:51,143 --> 00:12:51,367 The hardest part is staying patient 314 00:12:51,367 --> 00:12:54,100 during this first crisping process 315 00:12:54,100 --> 00:12:55,767 because it takes some time. 316 00:12:55,767 --> 00:12:57,800 You don't want to disturb the magic that's happening. 317 00:12:59,100 --> 00:13:00,266 I'll nestle in this last one 318 00:13:00,266 --> 00:13:02,400 and then allow these to cook undisturbed 319 00:13:02,467 --> 00:13:04,700 for three to four minutes over medium heat 320 00:13:04,767 --> 00:13:07,467 until they develop that great, crisp brown color. 321 00:13:08,667 --> 00:13:11,100 So that first meal that I made for Roger and Roxanne, 322 00:13:11,166 --> 00:13:14,100 the one where Roger discovered that he liked brussels sprouts, 323 00:13:14,100 --> 00:13:17,266 I made a birthday cake, I made these brussels sprouts, 324 00:13:17,266 --> 00:13:18,867 I made homemade gnocchi, 325 00:13:18,867 --> 00:13:21,143 and I attempted my very first roasted chicken. 326 00:13:21,143 --> 00:13:21,900 and I attempted my very first roasted chicken. 327 00:13:21,967 --> 00:13:24,567 And it was delicious, but it wasn't ready 328 00:13:24,567 --> 00:13:26,367 until after we had eaten the cake, 329 00:13:26,367 --> 00:13:30,266 so I was all flustered and felt like a failure, 330 00:13:30,266 --> 00:13:33,767 but Roxanne felt like the meal was a smashing success 331 00:13:33,767 --> 00:13:37,100 because she met the greatest future daughter-in-law of all time. 332 00:13:37,100 --> 00:13:38,200 Just kidding. 333 00:13:38,266 --> 00:13:40,700 It was because Roger liked brussels sprouts. 334 00:13:40,767 --> 00:13:43,000 That's why she thought it was a success. 335 00:13:45,266 --> 00:13:46,800 Yes. 336 00:13:46,867 --> 00:13:48,867 That is an ideal specimen. 337 00:13:48,867 --> 00:13:50,800 You see that crispy texture? 338 00:13:50,867 --> 00:13:51,143 If you think you don't like brussels sprouts, 339 00:13:51,143 --> 00:13:52,567 If you think you don't like brussels sprouts, 340 00:13:52,567 --> 00:13:54,367 try getting this kind of color on them 341 00:13:54,367 --> 00:13:56,000 and then taste them. 342 00:13:56,000 --> 00:13:57,867 Your life will be changed. 343 00:13:57,867 --> 00:14:00,266 I'll toss these around as I season them with salt. 344 00:14:02,667 --> 00:14:05,700 A good heavy hand with salt is also gonna make these taste great. 345 00:14:07,166 --> 00:14:09,500 I'll stick these in a 450-degree oven now 346 00:14:09,567 --> 00:14:12,367 for 12 to 14 minutes until they're fully cooked throughout. 347 00:14:14,300 --> 00:14:16,266 And while those roast, I'll make my mustard vinaigrette. 348 00:14:18,967 --> 00:14:20,166 This has the kind of brightness 349 00:14:20,166 --> 00:14:21,143 that a deeply roasted vegetable needs. 350 00:14:21,143 --> 00:14:22,567 that a deeply roasted vegetable needs. 351 00:14:22,567 --> 00:14:25,467 I'll start with two tablespoons of whole grain mustard, 352 00:14:25,467 --> 00:14:27,500 mustard and brussels sprouts goes so well together, 353 00:14:27,567 --> 00:14:30,600 a tablespoon each of maple syrup and sherry vinegar. 354 00:14:30,667 --> 00:14:33,767 So you get some sweetness, you get some sourness, 355 00:14:33,767 --> 00:14:35,500 I'll grate in a clove of garlic. 356 00:14:35,567 --> 00:14:36,900 That way you get the flavor of the garlic 357 00:14:36,967 --> 00:14:38,567 without too many big garlicky bits. 358 00:14:41,266 --> 00:14:42,400 Salt and pepper. 359 00:14:47,266 --> 00:14:48,467 And then I'll whisk this together 360 00:14:48,467 --> 00:14:51,143 as I drizzle in a couple of tablespoons of olive oil 361 00:14:51,143 --> 00:14:51,266 as I drizzle in a couple of tablespoons of olive oil 362 00:14:51,266 --> 00:14:52,700 to bring the whole dressing together. 363 00:14:53,567 --> 00:14:55,867 Roxanne roasts vegetables every single day 364 00:14:55,867 --> 00:14:57,400 pretty much. 365 00:14:57,467 --> 00:14:58,867 Every single time I'm over there, 366 00:14:58,867 --> 00:15:01,600 it seems like she's just taking a pan of vegetables out of the oven. 367 00:15:02,467 --> 00:15:03,500 Okay, that looks great. 368 00:15:04,600 --> 00:15:06,066 Let me get my brussels sprouts out. 369 00:15:12,000 --> 00:15:13,200 They look great. 370 00:15:13,266 --> 00:15:14,300 While they're still warm, 371 00:15:14,367 --> 00:15:16,100 I'll toss them with the vinaigrette. 372 00:15:20,567 --> 00:15:21,143 It's nice and glossy. 373 00:15:21,143 --> 00:15:21,867 It's nice and glossy. 374 00:15:23,367 --> 00:15:25,166 Okay, now I'll add some texture. 375 00:15:25,166 --> 00:15:27,367 So I'll get some almonds and cherries. 376 00:15:29,166 --> 00:15:30,867 I love a nut with my brussels sprout. 377 00:15:32,367 --> 00:15:33,700 Got some dried cherries, 378 00:15:33,767 --> 00:15:36,200 gives it a nice, chewy, sweet counterpoint 379 00:15:36,266 --> 00:15:38,100 to all these salty things going on. 380 00:15:38,900 --> 00:15:40,200 I'll chop and add my bacon. 381 00:15:41,266 --> 00:15:43,767 Bacon, brussels sprouts, and mustard, 382 00:15:43,767 --> 00:15:46,300 yeah, that's a good combo. 383 00:15:46,367 --> 00:15:49,700 And it's just enough bacon to add some salty smokiness, 384 00:15:49,767 --> 00:15:51,143 but not so much that it's stealing the show. 385 00:15:51,143 --> 00:15:52,600 but not so much that it's stealing the show. 386 00:15:53,767 --> 00:15:55,266 I'll toss these around. 387 00:15:55,266 --> 00:15:57,266 I'll finish with some fresh parsley 388 00:15:57,266 --> 00:15:59,166 since this is a classy meal. 389 00:16:01,600 --> 00:16:02,867 Ta-da! 390 00:16:05,100 --> 00:16:06,767 For the perfect bite, 391 00:16:07,667 --> 00:16:09,100 a little bit of everything. 392 00:16:09,166 --> 00:16:11,100 A brussels sprout, a cherry, 393 00:16:11,667 --> 00:16:13,266 some bacon, a nut. 394 00:16:16,800 --> 00:16:17,967 Mmm. 395 00:16:19,266 --> 00:16:21,143 Mmm, mmm. That is great char on those brussels sprouts. 396 00:16:21,143 --> 00:16:23,000 Mmm, mmm. That is great char on those brussels sprouts. 397 00:16:24,200 --> 00:16:25,567 This is bringing me back to Brooklyn. 398 00:16:30,667 --> 00:16:33,266 Still to come, fried tofu done right, 399 00:16:33,266 --> 00:16:34,700 schnitzel style. 400 00:16:57,367 --> 00:16:59,367 For a hunk-a-hunk of fried goodness 401 00:16:59,367 --> 00:17:02,467 that will satiate even the most carnivorous anniversary guest, 402 00:17:03,066 --> 00:17:04,700 I'm looking at you, Nick, 403 00:17:04,767 --> 00:17:06,867 I am making my tofu schnitzel, 404 00:17:06,867 --> 00:17:08,464 which is super crispy on the outside, 405 00:17:08,464 --> 00:17:09,667 which is super crispy on the outside, 406 00:17:09,667 --> 00:17:11,300 soft on the inside. 407 00:17:11,367 --> 00:17:14,367 And let's face it, Tofu is really just a vehicle 408 00:17:14,367 --> 00:17:16,867 for crunchy, fried breading. 409 00:17:16,867 --> 00:17:18,300 So to start, I'm making my breading, 410 00:17:18,367 --> 00:17:20,700 which is a mixture of panko bread crumbs 411 00:17:20,767 --> 00:17:22,066 and regular bread crumbs. 412 00:17:22,066 --> 00:17:24,300 I like that combination of textures 413 00:17:24,367 --> 00:17:26,767 because panko pieces are bigger 414 00:17:26,767 --> 00:17:28,667 and regular bread crumbs are finer. 415 00:17:28,667 --> 00:17:31,266 And it's flavored with parmesan cheese, 416 00:17:31,266 --> 00:17:34,567 lemon zest, paprika, cayenne, a little garlic 417 00:17:34,567 --> 00:17:36,867 and onion and parsley and salt. 418 00:17:36,867 --> 00:17:38,464 It is so tasty because no offense, cover your ears, 419 00:17:38,464 --> 00:17:40,867 It is so tasty because no offense, cover your ears, 420 00:17:40,867 --> 00:17:42,967 tofu is so bland. 421 00:17:43,967 --> 00:17:46,667 I have my extra firm tofu slices here 422 00:17:46,667 --> 00:17:51,000 that I have ridden of all of the excess moisture. 423 00:17:51,066 --> 00:17:53,066 I'll just take them through my dredging station. 424 00:17:53,066 --> 00:17:55,667 I have some beaten egg with some corn starch, 425 00:17:55,667 --> 00:17:58,800 which will give me a thicker fried breading shell, 426 00:17:58,867 --> 00:18:00,100 and tofu can be kind of slippery. 427 00:18:00,166 --> 00:18:02,000 So the cornstarch in the egg 428 00:18:02,000 --> 00:18:03,500 helps it to glob on. 429 00:18:04,667 --> 00:18:06,767 This schnitzel, it's good. 430 00:18:06,767 --> 00:18:08,464 I mean, even if you're not a tofu eater... 431 00:18:08,464 --> 00:18:08,467 I mean, even if you're not a tofu eater... 432 00:18:09,567 --> 00:18:11,500 ...it's delicious. 433 00:18:11,567 --> 00:18:13,567 Pair it with a sauce, you're good to go. 434 00:18:15,467 --> 00:18:17,400 I'll get these nuggets completely coated 435 00:18:17,467 --> 00:18:18,667 in the bread crumb mixture. 436 00:18:21,467 --> 00:18:23,467 I've got a half-inch of neutral oil 437 00:18:23,467 --> 00:18:25,667 heating over medium heat in my skillet here, 438 00:18:25,667 --> 00:18:29,800 and I'll fry these each for about two to three minutes per side until they're golden. 439 00:18:31,100 --> 00:18:33,266 That's the sizzle you need for a schnitzel. 440 00:18:36,567 --> 00:18:38,464 I'll fry these for a few minutes per side, 441 00:18:38,464 --> 00:18:38,667 I'll fry these for a few minutes per side, 442 00:18:38,667 --> 00:18:41,166 until they're golden over medium heat. 443 00:18:41,166 --> 00:18:43,700 I feel like this is the best texture journey 444 00:18:43,767 --> 00:18:46,300 because you have the crispiness on the outside, 445 00:18:46,367 --> 00:18:49,567 and that softer tofu texture on the inside. 446 00:18:51,100 --> 00:18:52,500 I'll fry them on the other side now 447 00:18:52,567 --> 00:18:54,000 for another couple of minutes. 448 00:18:56,400 --> 00:18:58,600 Got some great golden crisp texture. 449 00:19:01,000 --> 00:19:03,100 I think I'll have, like, two bites... 450 00:19:04,467 --> 00:19:06,100 ...and, like, enjoy the two bites. 451 00:19:08,166 --> 00:19:08,464 These look great. 452 00:19:08,464 --> 00:19:09,266 These look great. 453 00:19:09,266 --> 00:19:11,700 I'll get these out of my pan onto a wire rack 454 00:19:11,767 --> 00:19:14,266 so that any excess oil can drip off. 455 00:19:14,266 --> 00:19:16,467 And that way, they'll stay crispy. 456 00:19:16,467 --> 00:19:18,500 While they're still hot, I'll season with a pinch of salt. 457 00:19:19,600 --> 00:19:21,266 Awesome. 458 00:19:21,266 --> 00:19:24,100 And the last thing is necessary for a schnitzel, 459 00:19:24,767 --> 00:19:25,967 some lemon wedges. 460 00:19:27,066 --> 00:19:29,367 When life gives you lemons, squeeze them on a schnitzel. 461 00:19:31,367 --> 00:19:32,700 I'll nestle these in. 462 00:19:35,000 --> 00:19:36,700 I don't think Roger and Roxanne will mind 463 00:19:36,767 --> 00:19:38,400 if I take one for a test drive. 464 00:19:41,800 --> 00:19:42,867 Oh, yeah. 465 00:19:42,867 --> 00:19:44,166 Mmm. 466 00:19:44,166 --> 00:19:48,400 That is some crispy, crunchy, junkie tofu, and I love it. 467 00:19:49,467 --> 00:19:51,266 It's time to celebrate the big 41. 468 00:19:53,900 --> 00:19:55,066 Happy anniversary! 469 00:19:55,066 --> 00:19:56,100 [Roger] Hey, thank you. 470 00:19:56,100 --> 00:19:57,867 -41. -41. 471 00:19:57,867 --> 00:19:58,700 -Whoa. -[Molly] Whoa. 472 00:19:58,767 --> 00:20:00,867 I just can't even believe it. 473 00:20:00,867 --> 00:20:03,800 These are foods all inspired by the two of you. 474 00:20:03,867 --> 00:20:05,066 [Roger] Yes. 475 00:20:05,066 --> 00:20:06,200 -[Roxanne] No kidding. -[Molly] Tofu schnitzel, 476 00:20:06,200 --> 00:20:07,767 - bean soup... - [Roger] I'll give you one. 477 00:20:07,767 --> 00:20:08,464 -[Roxanne] Thank you. - [Molly] ...with challah toast... 478 00:20:08,464 --> 00:20:09,200 -[Roxanne] Thank you. - [Molly] ...with challah toast... 479 00:20:09,266 --> 00:20:10,266 [Roger] Oh, my gosh. 480 00:20:10,266 --> 00:20:11,467 [Molly] ...roasted brussels sprouts, 481 00:20:11,467 --> 00:20:13,000 - there's bacon in there... - [Roxanne] Okay. 482 00:20:13,000 --> 00:20:15,200 ...and of course, we couldn't celebrate your anniversary 483 00:20:15,266 --> 00:20:16,867 without blueberry muffins. 484 00:20:16,867 --> 00:20:18,867 -[Roger] Oh, my gosh. - [Roxanne] Oh, these are incredible. 485 00:20:18,867 --> 00:20:21,467 The first day we met, 486 00:20:21,467 --> 00:20:23,867 the two ladies that brought us together, 487 00:20:23,867 --> 00:20:26,100 -they had us over for blueberry muffins. -For blueberry muffins, 488 00:20:26,166 --> 00:20:27,900 and I was trying to have everyone eat 489 00:20:27,967 --> 00:20:30,367 as slow as possible so the moment would last. 490 00:20:30,367 --> 00:20:33,000 -[Nick] Aw. -[both laughing] 491 00:20:33,000 --> 00:20:34,166 So I gotta know, 492 00:20:34,767 --> 00:20:35,767 what's the secret? 493 00:20:36,467 --> 00:20:38,266 [Roxanne] Love and respect. 494 00:20:38,867 --> 00:20:39,967 [Roger] Listening. 495 00:20:39,967 --> 00:20:42,166 [Roxanne] Yeah, listening and recognizing 496 00:20:42,166 --> 00:20:45,867 that we're a team, but we're also individuals. 497 00:20:45,867 --> 00:20:47,200 [Nick] Yeah. 498 00:20:47,266 --> 00:20:49,000 Muffin cheers! [laughs] 499 00:20:49,066 --> 00:20:50,266 -Cheers. -Cheers. 500 00:20:50,266 --> 00:20:51,867 -Happy anniversary. -Happy anniversary. 501 00:20:51,867 --> 00:20:53,867 [Molly] Thanks for being married 502 00:20:53,867 --> 00:20:56,200 [laughing] and having Nick.