1
00:00:01,266 --> 00:00:02,567
[Molly Yeh] As a busy mom,
I'm always on the go.
2
00:00:02,567 --> 00:00:04,867
So I've got a slew
of simple recipes
3
00:00:04,867 --> 00:00:07,200
to make life
a little less complicated.
4
00:00:07,200 --> 00:00:09,400
Felt like something
a cool mom would do.
5
00:00:09,400 --> 00:00:12,333
Like my make-ahead
oatmeal cookie salads.
6
00:00:12,700 --> 00:00:13,967
Oh, baby.
7
00:00:13,967 --> 00:00:16,000
Pancetta, kale,
and white bean melts
8
00:00:16,000 --> 00:00:18,800
that are easy, cheesy,
and full of flavor.
9
00:00:18,800 --> 00:00:21,033
This is the face that you make
when you eat a melt.
10
00:00:22,166 --> 00:00:25,467
A fluffy harissa
potato chip frittata.
11
00:00:25,467 --> 00:00:28,166
And for dessert,
a simple show stopper.
12
00:00:28,166 --> 00:00:30,000
Oh, that looks so good.
13
00:00:30,000 --> 00:00:33,333
My fudge-like fridge cake
is filled with fun.
14
00:00:35,667 --> 00:00:37,467
Look at these beauties.
15
00:00:37,467 --> 00:00:39,967
Hey, this is me, Molly Yeh.
16
00:00:39,967 --> 00:00:41,467
This is my husband Nick.
17
00:00:41,467 --> 00:00:42,967
This is our growing family.
18
00:00:42,967 --> 00:00:45,967
And this is our farm on the
North Dakota-Minnesota border,
19
00:00:45,967 --> 00:00:48,634
the place where I eat,
sleep, and breathe food.
20
00:00:55,900 --> 00:00:59,567
As a self-proclaimed
capital C cool mom,
21
00:00:59,567 --> 00:01:01,667
I love thinking of tasty,
22
00:01:01,667 --> 00:01:03,066
healthy-ish foods
for the kids.
23
00:01:03,066 --> 00:01:04,767
And on super busy weeks,
24
00:01:04,767 --> 00:01:07,200
I often turn to make-ahead
morning meals.
25
00:01:07,200 --> 00:01:09,967
So I'm making my
oatmeal cookie salads.
26
00:01:09,967 --> 00:01:13,467
They are sweet chia pudding
folded together
27
00:01:13,467 --> 00:01:17,900
with almond breakfast cookies
and maple Greek yogurt.
28
00:01:17,900 --> 00:01:19,767
It could totally pass
as dessert,
29
00:01:19,767 --> 00:01:23,166
but with a secret, hidden,
nutrient-packed agenda.
30
00:01:23,166 --> 00:01:26,800
I'll start with the queen
of make-ahead breakfast,
31
00:01:26,800 --> 00:01:28,200
chia pudding.
32
00:01:28,200 --> 00:01:30,266
A third of a cup
of chia seeds.
33
00:01:30,266 --> 00:01:31,266
And chia seeds are great.
34
00:01:31,266 --> 00:01:32,767
They're loaded with omega-3s,
35
00:01:32,767 --> 00:01:36,300
so they make your hair
and skin and nails just glow.
36
00:01:36,300 --> 00:01:39,800
And I'm combining it with
one and a half cups of milk.
37
00:01:39,800 --> 00:01:42,100
You can use almond milk,
oat milk.
38
00:01:42,100 --> 00:01:44,100
I'm sweetening with a few
tablespoons of sugar.
39
00:01:44,100 --> 00:01:47,266
So this is actually a really
fun dessert to make with kids,
40
00:01:47,266 --> 00:01:49,667
because it's a
no-cook situation.
41
00:01:49,667 --> 00:01:52,900
And you can see it
start to thicken up
right before your eyes.
42
00:01:52,900 --> 00:01:54,467
And I'll whisk this up.
43
00:01:55,867 --> 00:01:57,266
I think I should address
the elephant in the room
44
00:01:57,266 --> 00:01:58,266
right dang now,
45
00:01:58,266 --> 00:02:00,300
which is that I don't
get out nearly enough
46
00:02:00,300 --> 00:02:01,367
to be a cool mom.
47
00:02:01,367 --> 00:02:03,567
I don't wear a fanny pack
like a crossbody.
48
00:02:03,567 --> 00:02:06,467
The newest social media apps
make my brain melt.
49
00:02:06,467 --> 00:02:08,467
And I've been
to a cycling class once.
50
00:02:08,467 --> 00:02:09,967
And I never went back.
51
00:02:09,967 --> 00:02:11,166
That was years ago.
52
00:02:11,900 --> 00:02:14,700
I am working on
solidifying my position
53
00:02:14,700 --> 00:02:17,100
as having the tastiest
play date snacks.
54
00:02:17,100 --> 00:02:18,300
So there's that.
55
00:02:18,300 --> 00:02:20,467
Okay, it's already
starting to thicken.
56
00:02:20,467 --> 00:02:23,333
I'll set this aside while
the chia seeds plump up.
57
00:02:24,567 --> 00:02:26,000
I'll get going
on my cookies now.
58
00:02:26,000 --> 00:02:28,166
So these cookies
are essentially
59
00:02:28,166 --> 00:02:31,400
super seedy granola bars,
but in cookie form.
60
00:02:31,400 --> 00:02:33,667
I'll start with one cup
of almond butter.
61
00:02:33,667 --> 00:02:35,667
You could definitely use
peanut butter too.
62
00:02:35,667 --> 00:02:38,066
And this is obviously
the unsweetened kind.
63
00:02:38,066 --> 00:02:40,200
But it's really hard to find
the unsalted kind,
64
00:02:40,200 --> 00:02:41,767
so that's fine.
65
00:02:41,767 --> 00:02:43,567
I'll embrace the extra salt.
66
00:02:43,567 --> 00:02:45,767
I'll sweeten with half a cup
of brown sugar.
67
00:02:47,066 --> 00:02:49,567
They still have to have some
sweetness to be a cookie.
68
00:02:49,567 --> 00:02:51,266
Half a cup of rolled oats.
69
00:02:51,266 --> 00:02:53,767
These add great nuttiness
and chew.
70
00:02:53,767 --> 00:02:55,967
And then a quarter cup
of millet flour,
71
00:02:55,967 --> 00:02:57,467
which is finely ground
millet seeds,
72
00:02:57,467 --> 00:03:00,100
another one of my
cool mom ingredients.
73
00:03:00,100 --> 00:03:02,367
And this adds
some great fiber.
74
00:03:02,367 --> 00:03:04,166
It helps bind
the cookies together.
75
00:03:04,166 --> 00:03:06,567
If you didn't want to go out
searching for millet flour,
76
00:03:06,567 --> 00:03:10,266
you could also use oat flour,
chickpea flour, almond flour,
77
00:03:10,266 --> 00:03:13,467
a tablespoon each of
hemp seeds, and flax seeds.
78
00:03:13,467 --> 00:03:16,066
I love using seeds because
they have a mild flavor,
79
00:03:16,066 --> 00:03:18,166
but they do pack
a lot of nutrients.
80
00:03:18,166 --> 00:03:21,767
A couple of good pinches
of kosher salt, an egg,
81
00:03:21,767 --> 00:03:24,467
and a splash of almond extract
to emphasize
82
00:03:24,467 --> 00:03:26,066
the almond flavor
from the almond butter.
83
00:03:27,367 --> 00:03:29,000
And then I'll just
mix this up.
84
00:03:29,000 --> 00:03:34,300
Cookie salad is a Midwest
classic common at potlucks.
85
00:03:34,300 --> 00:03:37,700
I see a ton of it
at the grocery store
prepared food section.
86
00:03:37,700 --> 00:03:40,667
It's essentially cookies,
pudding, whipped cream,
87
00:03:40,667 --> 00:03:42,767
and some kind of fruit.
88
00:03:42,767 --> 00:03:44,767
And it's a perfect
make-ahead breakfast.
89
00:03:44,767 --> 00:03:47,600
I feel like any time
you use the word
"cookie" in a breakfast,
90
00:03:47,600 --> 00:03:49,333
the kids are going
to get excited.
91
00:03:49,867 --> 00:03:50,834
Okay.
92
00:03:50,834 --> 00:03:53,000
I'll scoop tablespoon-sized
mounds of the dough
93
00:03:53,000 --> 00:03:54,066
onto my baking sheet.
94
00:03:54,867 --> 00:03:56,634
These would be delicious
on their own.
95
00:03:57,900 --> 00:04:01,433
But they'll be
even more fun in salad.
96
00:04:02,667 --> 00:04:04,467
I'll flatten them slightly.
97
00:04:04,467 --> 00:04:07,667
And then these will bake
at 375 degrees
98
00:04:07,667 --> 00:04:08,700
for nine to 10 minutes
99
00:04:08,700 --> 00:04:10,367
until they're golden
on the edges.
100
00:04:10,367 --> 00:04:12,467
And then I'll toss together
some salads.
101
00:04:20,767 --> 00:04:23,066
My cookies are cooling.
They smell great.
102
00:04:23,066 --> 00:04:24,934
But to turn them
into a level 10,
103
00:04:26,667 --> 00:04:28,367
that's a club in town,
104
00:04:28,367 --> 00:04:30,367
I'll turn them
into cookie salads.
105
00:04:30,367 --> 00:04:32,567
I'll combine two cups
of yogurt
106
00:04:32,567 --> 00:04:34,467
with a drizzle of maple syrup
107
00:04:34,467 --> 00:04:36,500
just to sweeten it slightly.
108
00:04:36,500 --> 00:04:39,800
And of course, maple syrup
is a key flavor of breakfast.
109
00:04:39,800 --> 00:04:43,667
And I like that you get that
tangy acidity from the yogurt.
110
00:04:43,667 --> 00:04:45,767
So it balances everything out.
111
00:04:45,767 --> 00:04:48,000
Cookie salads have got
to have a fruit element.
112
00:04:48,000 --> 00:04:49,467
So I'm using mixed berries.
113
00:04:49,467 --> 00:04:51,600
I've got blueberries,
blackberries, raspberries,
114
00:04:51,600 --> 00:04:52,767
and strawberries here.
115
00:04:52,767 --> 00:04:54,667
I'll reserve a few
for the topping.
116
00:04:54,667 --> 00:04:56,767
Crumble in about
half of my cookies.
117
00:04:56,767 --> 00:04:58,634
I like some big chunks.
118
00:05:01,767 --> 00:05:03,867
And the cookies
just soften over time
119
00:05:03,867 --> 00:05:07,200
into a tasty
cake-like texture.
120
00:05:07,200 --> 00:05:08,567
And lastly, the chia pudding,
121
00:05:08,567 --> 00:05:11,000
which by now has thickened up.
122
00:05:11,000 --> 00:05:11,967
Yeah, look at that texture.
123
00:05:12,967 --> 00:05:15,000
And I'll give this
a couple of quick folds.
124
00:05:15,000 --> 00:05:17,400
I like to see some of the
streaks of the chia pudding,
125
00:05:17,400 --> 00:05:19,734
so I'm going to be careful
not to overmix it.
126
00:05:23,367 --> 00:05:25,200
Ta-da-da-da!
That's it.
127
00:05:25,200 --> 00:05:27,433
I'll get a jar,
fill her on up.
128
00:05:30,767 --> 00:05:33,967
Finish with some berries
and some cookies.
129
00:05:36,266 --> 00:05:37,467
Oh, baby.
130
00:05:39,767 --> 00:05:41,467
Is this a cool mom breakfast?
131
00:05:41,467 --> 00:05:42,867
Or is this a
cool mom breakfast?
132
00:05:43,800 --> 00:05:45,233
Cool mom's gotta taste test.
133
00:05:47,266 --> 00:05:48,867
-Well, well, well.
-What do we have here?
134
00:05:48,867 --> 00:05:50,200
If it isn't the cool dad
135
00:05:50,200 --> 00:05:52,066
coming for my
cool mom breakfast.
136
00:05:52,066 --> 00:05:54,767
Do you want some?
It's a breakfast cookie salad.
137
00:05:54,767 --> 00:05:56,266
You're cool and all,
but I don't know
138
00:05:56,266 --> 00:05:58,166
if you can pull off
cookie salad for breakfast.
139
00:05:58,166 --> 00:05:59,166
Here, let's taste it.
140
00:06:01,200 --> 00:06:02,033
Cheers.
141
00:06:04,467 --> 00:06:05,433
I want more.
142
00:06:06,166 --> 00:06:07,166
There it is.
143
00:06:07,166 --> 00:06:09,467
We can give these
to our kids for breakfast.
144
00:06:09,467 --> 00:06:11,033
Okay, I only have
one condition.
145
00:06:12,100 --> 00:06:13,667
I'm the one that
hands it to Bernie.
146
00:06:13,667 --> 00:06:15,400
I will let you take
partial credit
147
00:06:15,400 --> 00:06:17,166
if you help me build
the rest of them.
148
00:06:18,100 --> 00:06:19,300
Fair.
149
00:06:26,867 --> 00:06:30,166
[Molly] Coming up, a cake
that you don't have to bake.
150
00:06:30,166 --> 00:06:33,066
So good and so easy,
it'll blow your mind.
151
00:06:44,667 --> 00:06:46,000
Between preschool drop-offs,
152
00:06:46,000 --> 00:06:47,367
running to the restaurant,
153
00:06:47,367 --> 00:06:49,867
prioritizing eight full hours
of sleep every night,
154
00:06:49,867 --> 00:06:52,800
my time for making desserts
is not what it used to be,
155
00:06:52,800 --> 00:06:54,767
which is why
I particularly love
156
00:06:54,767 --> 00:06:56,367
quick and easy no-bake sweets,
157
00:06:56,367 --> 00:06:58,467
like this dark chocolate
fridge cake.
158
00:06:58,467 --> 00:07:03,100
It's got buttery shortbread,
pretzels, nuts, marshmallows,
159
00:07:03,100 --> 00:07:07,000
and gummies all glued together
by chocolate.
160
00:07:07,000 --> 00:07:09,800
It's so good, and it's
way too easy to make.
161
00:07:09,800 --> 00:07:11,200
It comes together
in this one bowl,
162
00:07:11,200 --> 00:07:13,667
which I'm starting over a pot
of simmering water
163
00:07:13,667 --> 00:07:15,467
so that I could
melt my chocolate.
164
00:07:15,467 --> 00:07:17,367
I've got
dark chocolate chips here,
165
00:07:17,367 --> 00:07:19,700
but really, you could use
any chocolate.
166
00:07:19,700 --> 00:07:22,867
And I'll combine it
with three tablespoons
of unsalted butter,
167
00:07:22,867 --> 00:07:26,967
and then I'll stir this around
and allow it to melt smoothly.
168
00:07:26,967 --> 00:07:29,000
So melting the chocolate
over a double boiler here,
169
00:07:29,000 --> 00:07:30,867
because any time
you melt chocolate,
170
00:07:30,867 --> 00:07:32,300
you don't want it to overheat.
171
00:07:32,300 --> 00:07:34,600
If it gets too hot,
it'll seize up,
172
00:07:34,600 --> 00:07:37,066
and it won't be smooth
and melty.
173
00:07:37,066 --> 00:07:38,367
The inspiration
for this recipe
174
00:07:38,367 --> 00:07:40,700
is a Scottish treat
called tiffin,
175
00:07:40,700 --> 00:07:44,900
which is melted chocolate,
and there's cookies mixed in.
176
00:07:44,900 --> 00:07:46,400
Usually there's dried fruit,
177
00:07:46,400 --> 00:07:48,867
but I'm going with
gummy worms today.
178
00:07:48,867 --> 00:07:51,567
Just felt like something
a cool mom would do.
179
00:07:51,567 --> 00:07:54,300
This chocolate is looking
so smooth and glossy.
180
00:07:54,300 --> 00:07:57,300
Now that this is melted,
I'll remove it from heat,
181
00:07:57,300 --> 00:08:00,266
and I'll just carefully
get it off of the pot.
182
00:08:01,166 --> 00:08:03,266
And then I'll just sprinkle in
all of my mix-ins,
183
00:08:03,266 --> 00:08:05,500
so you truly can do
no wrong here.
184
00:08:05,500 --> 00:08:07,166
I'm starting with shortbread.
185
00:08:07,166 --> 00:08:11,100
Toss in any sort of cookies
or candy or nuts,
186
00:08:11,100 --> 00:08:13,200
anything that you want,
as long as you have
187
00:08:13,200 --> 00:08:15,100
a combination
of crunchy thing,
188
00:08:15,100 --> 00:08:17,600
chewy thing, salty thing,
sweet thing.
189
00:08:17,600 --> 00:08:19,100
A nutty thing is nice.
190
00:08:19,100 --> 00:08:20,367
I love pistachios.
191
00:08:20,367 --> 00:08:22,934
They taste good, and they're
my favorite color, green.
192
00:08:24,667 --> 00:08:26,000
Gummies.
193
00:08:26,000 --> 00:08:28,867
Every time I say gummy,
I feel like I'm making
a drug reference,
194
00:08:28,867 --> 00:08:31,100
but it's really just
because I'm trying to avoid
195
00:08:31,100 --> 00:08:33,467
saying the word "worm."
196
00:08:33,467 --> 00:08:35,900
Pretzels for more saltiness
and crunch.
197
00:08:35,900 --> 00:08:38,300
I'm all about this
sweet and salty combo.
198
00:08:38,300 --> 00:08:39,767
I know some people
are not into it,
199
00:08:39,767 --> 00:08:41,567
which I think
is kind of weird.
200
00:08:41,567 --> 00:08:43,000
And then
a really special element
201
00:08:43,000 --> 00:08:45,500
to this particular version
is marshmallows,
202
00:08:45,500 --> 00:08:47,767
and these are
homemade two-tone
203
00:08:47,767 --> 00:08:50,000
almond and hibiscus
marshmallows,
204
00:08:50,000 --> 00:08:52,100
and they were
really fun to make.
205
00:08:52,100 --> 00:08:54,300
Just sprinkle
unflavored gelatin
206
00:08:54,300 --> 00:08:56,166
over a combination of water
207
00:08:56,166 --> 00:08:58,266
with almond
and vanilla extracts,
208
00:08:58,266 --> 00:09:02,367
let it bloom, and slowly pour
in a stream of sugar syrup,
209
00:09:02,367 --> 00:09:04,166
heat it to 240 degrees,
210
00:09:04,166 --> 00:09:07,066
and whisk it for
seven to 10 minutes
until it's fluffy.
211
00:09:09,000 --> 00:09:11,934
Spread it into
an 11 by 7 baking dish,
212
00:09:12,767 --> 00:09:14,266
and then do the same thing
over again,
213
00:09:14,266 --> 00:09:16,767
put some of the water
for hibiscus-steeped water,
214
00:09:16,767 --> 00:09:19,233
and plop that
onto your first layer.
215
00:09:20,367 --> 00:09:21,567
Let it set.
216
00:09:22,767 --> 00:09:26,467
Slice it up, and dust with
powdered sugar and cornstarch,
217
00:09:26,467 --> 00:09:27,934
so they don't stick together.
218
00:09:28,800 --> 00:09:31,433
Of course, sorbate would
also be fine, too.
219
00:09:31,967 --> 00:09:33,066
I'll chop these up.
220
00:09:34,166 --> 00:09:37,467
Chopping marshmallows
is quite satisfying.
221
00:09:37,467 --> 00:09:39,800
Now, since their newly cut
ends are a bit sticky,
222
00:09:39,800 --> 00:09:41,834
I'll dust with a little
powdered sugar and cornstarch.
223
00:09:43,100 --> 00:09:47,367
Roll them around,
and then plop 'em in.
224
00:09:47,367 --> 00:09:50,500
I love all these colors
and textures together.
225
00:09:50,500 --> 00:09:52,767
I'll fold this all together
and get everything
226
00:09:52,767 --> 00:09:55,100
totally coated
in the chocolate.
227
00:09:55,100 --> 00:09:57,500
This was one of the
first things that I made
228
00:09:57,500 --> 00:09:59,166
after Ira was born.
229
00:09:59,166 --> 00:10:02,000
Baking in those first few
weeks after giving birth
230
00:10:02,000 --> 00:10:03,867
is so daunting.
231
00:10:03,867 --> 00:10:07,467
So I did this while she was
still in my carrier.
232
00:10:07,467 --> 00:10:09,233
That's a testament
to how easy this is.
233
00:10:10,300 --> 00:10:12,266
I've got an 8 by 8 square pan
234
00:10:12,266 --> 00:10:14,767
lined on the bottom and sides
with parchment paper.
235
00:10:14,767 --> 00:10:16,600
It'll help me remove
the cake from the pan
236
00:10:16,600 --> 00:10:18,066
when it's done setting.
237
00:10:18,066 --> 00:10:21,867
I'll scrape this in with
all that chocolatey goodness.
238
00:10:21,867 --> 00:10:25,166
Wouldn't you like to be bathed
in chocolate to this extent?
239
00:10:25,166 --> 00:10:26,867
I'll spread this out evenly,
240
00:10:26,867 --> 00:10:29,700
getting it all the way
into the corners.
241
00:10:29,700 --> 00:10:32,166
Really, it's more like
a chocolate bar than a cake,
242
00:10:32,166 --> 00:10:33,767
but I didn't make the name.
243
00:10:35,200 --> 00:10:37,467
And then sprinkle with
a good couple of pinches
244
00:10:37,467 --> 00:10:38,767
of flaky salt.
245
00:10:38,767 --> 00:10:41,300
A good amount of salt
makes chocolate even better.
246
00:10:41,300 --> 00:10:42,266
All right.
247
00:10:42,266 --> 00:10:43,967
I'll let this set
in the fridge.
248
00:10:43,967 --> 00:10:46,367
I cannot wait
for that first bite.
249
00:10:49,767 --> 00:10:50,900
Cake's looking firm.
250
00:10:50,900 --> 00:10:53,266
I am ready to slice it
into bars.
251
00:10:53,266 --> 00:10:55,400
And the best cut
is always the first one
252
00:10:55,400 --> 00:10:57,667
where you can see
that first cross section.
253
00:10:58,800 --> 00:11:00,867
Oh, that looks so good.
254
00:11:00,867 --> 00:11:02,767
I love it so much.
255
00:11:02,767 --> 00:11:06,367
The pink and the pistachio,
that is my color palette.
256
00:11:08,100 --> 00:11:09,266
I could do this all day.
257
00:11:15,266 --> 00:11:17,100
Now, I know these are
going to be delicious,
258
00:11:17,100 --> 00:11:21,233
but I feel as if I just need
to confirm that fact.
259
00:11:27,066 --> 00:11:28,266
Mmm-hmm.
260
00:11:28,266 --> 00:11:30,467
All those textures
have come together
261
00:11:30,467 --> 00:11:32,934
for one fudgin'
delicious bite.
262
00:11:37,567 --> 00:11:40,800
Next, the secret ingredient
that gives my fluffy frittata
263
00:11:40,800 --> 00:11:43,266
a crispy, salty edge.
264
00:11:52,567 --> 00:11:55,166
When I'm tight on time
and everyone's getting hungry,
265
00:11:55,166 --> 00:11:57,767
you'll likely find me reaching
for the carton of eggs
266
00:11:57,767 --> 00:11:59,900
and when the kids
aren't looking,
267
00:11:59,900 --> 00:12:01,767
the bag of potato chips.
268
00:12:01,767 --> 00:12:03,300
So today,
I'm combining the two
269
00:12:03,300 --> 00:12:05,867
into a potato chip frittata.
270
00:12:05,867 --> 00:12:08,266
It's a fluffy, creamy frittata
271
00:12:08,266 --> 00:12:12,900
dotted with surprises of melty
goat cheese and salty chips.
272
00:12:12,900 --> 00:12:15,967
This is not your
average frittata, people.
273
00:12:15,967 --> 00:12:18,100
I'm starting with
a whole dang dozen of eggs,
274
00:12:18,100 --> 00:12:22,100
and I'll enrich them with
half a cup of heavy cream.
275
00:12:22,100 --> 00:12:25,467
I like my frittatas heavy
on the creaminess.
276
00:12:25,467 --> 00:12:27,667
This is also
a nice insurance against
277
00:12:27,667 --> 00:12:30,300
over baking your frittata
and drying it out.
278
00:12:30,300 --> 00:12:32,767
Oh, dried frittatas
are the worst.
279
00:12:32,767 --> 00:12:34,533
Season with a teaspoon of salt
280
00:12:35,467 --> 00:12:36,533
and some black pepper...
281
00:12:38,166 --> 00:12:39,834
and whisk this
until it's smooth.
282
00:12:40,967 --> 00:12:43,400
So the potato chip frittata,
not my original idea,
283
00:12:43,400 --> 00:12:45,166
it's actually
a pretty common hack
284
00:12:45,166 --> 00:12:48,166
for making a Spanish tortilla.
285
00:12:48,166 --> 00:12:51,767
A Spanish tortilla
is thinly sliced potatoes
286
00:12:51,767 --> 00:12:54,467
that you fry in oil
before folding into egg,
287
00:12:54,467 --> 00:12:57,800
and potato chips
are thinly sliced potatoes,
288
00:12:57,800 --> 00:12:58,900
fried in oil.
289
00:12:58,900 --> 00:13:00,467
So it's a great shortcut.
290
00:13:00,467 --> 00:13:03,367
It is different
than a Spanish tortilla
291
00:13:03,367 --> 00:13:05,867
and that the
chips are crispier,
292
00:13:05,867 --> 00:13:08,367
but that's not a bad thing.
293
00:13:08,367 --> 00:13:12,200
I like to get my eggs super
homogenous and smooth.
294
00:13:12,200 --> 00:13:14,433
I don't want to see any bits
of yolk or egg whites.
295
00:13:14,867 --> 00:13:16,600
This is looking great.
296
00:13:16,600 --> 00:13:19,066
I'll load up this frittata
with one cup
297
00:13:19,066 --> 00:13:20,834
of roasted red peppers.
298
00:13:22,100 --> 00:13:23,667
These are smoky and sweet.
299
00:13:25,367 --> 00:13:26,834
I'll just fold these right in
300
00:13:28,166 --> 00:13:30,166
and then cook up my onions.
301
00:13:30,166 --> 00:13:31,967
I've got an
oven-safe skillet here
302
00:13:31,967 --> 00:13:33,266
heating over medium heat.
303
00:13:33,266 --> 00:13:35,800
I'll add a good glug
of olive oil.
304
00:13:35,800 --> 00:13:39,166
Good frittatas develop a great
crust around the outside,
305
00:13:39,166 --> 00:13:42,266
and that's from not holding
back with the olive oil.
306
00:13:42,266 --> 00:13:44,934
I'll toss in one yellow onion,
thinly sliced,
307
00:13:45,467 --> 00:13:46,934
and get these softened.
308
00:13:48,066 --> 00:13:49,500
I always
used to turn my nose up
309
00:13:49,500 --> 00:13:51,166
at quick and easy meals,
310
00:13:51,166 --> 00:13:52,867
but let me tell you,
311
00:13:52,867 --> 00:13:54,567
that all changes
when you have kids.
312
00:13:55,300 --> 00:13:57,367
These onions
are smelling delish.
313
00:13:57,367 --> 00:14:00,133
I'll spread them out evenly
on the bottom of my pan,
314
00:14:01,266 --> 00:14:02,967
and then pour
the egg over them.
315
00:14:07,100 --> 00:14:09,100
I'll dollop in
some goat cheese,
316
00:14:09,100 --> 00:14:12,400
which will create
these pockets of meltiness
317
00:14:12,400 --> 00:14:13,800
scattered throughout.
318
00:14:13,800 --> 00:14:16,166
The flavor combination
of the goat cheese,
319
00:14:16,166 --> 00:14:18,300
and the red pepper,
and the harissa drizzle
320
00:14:18,300 --> 00:14:21,367
that I'll finish it with
is a great combination.
321
00:14:21,367 --> 00:14:24,100
And starting with
a hot skillet like this
322
00:14:24,100 --> 00:14:27,667
will help create a great crust
on the outside of the egg.
323
00:14:27,667 --> 00:14:29,700
And the star of the show,
the potato chips,
324
00:14:29,700 --> 00:14:31,467
my kryptonite.
325
00:14:31,467 --> 00:14:33,066
I truly think
potato chips might be
326
00:14:33,066 --> 00:14:35,900
one of my top five
favorite foods.
327
00:14:35,900 --> 00:14:38,567
I'll sprinkle two cups
of potato chips all over
328
00:14:38,567 --> 00:14:40,667
and make sure that some
of them soak into the egg,
329
00:14:40,667 --> 00:14:42,767
and some of them
will kind of coast on top.
330
00:14:42,767 --> 00:14:46,467
Can get a great variation
of textures with this.
331
00:14:46,467 --> 00:14:48,300
And you get all the saltiness.
332
00:14:48,300 --> 00:14:49,533
My favorite.
333
00:14:51,066 --> 00:14:53,500
This is looking great.
334
00:14:53,500 --> 00:14:54,800
I'll get this
into the oven now
335
00:14:54,800 --> 00:14:58,266
at 375 degrees
for 15 to 20 minutes
336
00:14:58,266 --> 00:15:00,066
until the edges are golden
337
00:15:00,066 --> 00:15:03,500
and the very center
is still a bit jiggly.
338
00:15:03,500 --> 00:15:06,233
And while that bakes,
I'll make my harissa sauce.
339
00:15:09,266 --> 00:15:11,667
This is the smoky,
creamy element
340
00:15:11,667 --> 00:15:14,166
that any frittata
would be grateful for.
341
00:15:14,166 --> 00:15:17,066
I'm starting with three
tablespoons of harissa paste,
342
00:15:17,066 --> 00:15:18,967
which is a Tunisian
pepper paste
343
00:15:18,967 --> 00:15:20,700
that's super smoky.
344
00:15:20,700 --> 00:15:23,700
Two tablespoons each
of yogurt and mayonnaise
345
00:15:23,700 --> 00:15:28,100
will produce
a great combination
of creamy brightness.
346
00:15:28,100 --> 00:15:30,767
And the juice of half a lemon
will make this drizzly.
347
00:15:30,767 --> 00:15:32,900
My one strong opinion
about frittatas
348
00:15:32,900 --> 00:15:34,900
is that they are not finished
349
00:15:34,900 --> 00:15:36,200
when they come out
of the oven.
350
00:15:36,200 --> 00:15:38,767
Just like a pizza,
they need additional toppings
351
00:15:38,767 --> 00:15:40,300
after they're done baking.
352
00:15:40,300 --> 00:15:44,100
So between this drizzle
and all of these fresh herbs,
353
00:15:44,100 --> 00:15:47,166
this is going to be a gorgeous
and flavorful frittata.
354
00:15:48,400 --> 00:15:49,734
That's how the
cool moms say it.
355
00:15:50,700 --> 00:15:51,934
Mix it around.
356
00:15:55,367 --> 00:15:57,567
That's going to look great
on the frittata.
357
00:15:57,567 --> 00:15:59,066
I'll get the frittata
out of the oven.
358
00:15:59,800 --> 00:16:01,066
Oh, yeah.
359
00:16:02,367 --> 00:16:06,266
I can just see
the textural excitement
happening here.
360
00:16:06,266 --> 00:16:07,400
For a finishing touch.
361
00:16:07,400 --> 00:16:09,867
I'll start with a drizzle
of my harissa.
362
00:16:09,867 --> 00:16:12,266
I'm unleashing
my inner frittata artist.
363
00:16:14,667 --> 00:16:16,433
A good pinch of flaky salt
364
00:16:17,400 --> 00:16:19,100
and loads of fresh herbs.
365
00:16:19,100 --> 00:16:22,567
I have mint, dill, parsley,
and cilantro here,
366
00:16:22,567 --> 00:16:25,834
which will add
a freshness and color.
367
00:16:30,667 --> 00:16:31,734
Black pepper.
368
00:16:33,367 --> 00:16:34,567
Lemon wedges.
369
00:16:35,066 --> 00:16:37,100
This is so gorgeous.
370
00:16:37,100 --> 00:16:38,700
I almost don't want to dig in.
371
00:16:38,700 --> 00:16:40,000
I'm going to get
the perfect bite.
372
00:16:40,000 --> 00:16:43,033
A little goat cheese, a lot of
potato chips, some herbs.
373
00:16:47,800 --> 00:16:48,634
Mmm.
374
00:16:49,166 --> 00:16:49,967
Mmm.
375
00:16:50,900 --> 00:16:51,734
[mumbles] Tastes good.
376
00:16:52,500 --> 00:16:54,500
It's creamy. It's tangy.
377
00:16:54,500 --> 00:16:57,567
This is all of that
and a bag of potato chips.
378
00:17:02,500 --> 00:17:04,767
Still to come,
a fast and fresh dish
379
00:17:04,767 --> 00:17:06,367
that'll melt in your mouth.
380
00:17:17,767 --> 00:17:19,967
For a savory dish
that can be made in a flash,
381
00:17:19,967 --> 00:17:23,667
I am making my pancetta, kale,
and white bean melts.
382
00:17:23,667 --> 00:17:26,900
There are salty, cheesy,
open-faced sandwiches
383
00:17:26,900 --> 00:17:29,700
that are so wildly satisfying.
384
00:17:29,700 --> 00:17:31,667
I seriously dream
about these regularly.
385
00:17:31,667 --> 00:17:33,767
I'm starting by
crisping out my pancetta,
386
00:17:33,767 --> 00:17:37,400
which is pork belly
that's been salt-cured
but not smoked.
387
00:17:37,400 --> 00:17:40,266
It's so flavorful that
you don't need a ton of it
388
00:17:40,266 --> 00:17:41,867
to get the full effect.
389
00:17:41,867 --> 00:17:45,066
And these little bits will be
salty, flavorful surprises
390
00:17:45,066 --> 00:17:46,066
scattered throughout.
391
00:17:46,567 --> 00:17:47,600
The fat has rendered.
392
00:17:47,600 --> 00:17:49,500
I'll use that
to cook down my kale.
393
00:17:49,500 --> 00:17:52,934
I've got lacinato kale here,
which is dark and hearty.
394
00:17:53,767 --> 00:17:55,667
And these melts are basically
395
00:17:55,667 --> 00:17:59,367
a way of me shoving kale
into my mouth.
396
00:17:59,367 --> 00:18:01,500
A bit of
finely chopped garlic.
397
00:18:01,500 --> 00:18:03,000
If you don't think
you like kale,
398
00:18:03,000 --> 00:18:06,266
try it with a lot of garlic
and something acidic,
399
00:18:06,266 --> 00:18:07,533
and then you will be sold.
400
00:18:08,300 --> 00:18:09,667
Some fennel seeds.
401
00:18:09,667 --> 00:18:12,600
I always get sausage vibes
when I eat fennel.
402
00:18:12,600 --> 00:18:14,600
A couple of pinches
of kosher salt.
403
00:18:14,600 --> 00:18:17,433
We'll draw the moisture out of
the kale and help it soften.
404
00:18:18,166 --> 00:18:19,133
Black pepper.
405
00:18:21,700 --> 00:18:23,767
I'll cook on medium
for just a few minutes
406
00:18:23,767 --> 00:18:25,066
until the kale is wilted.
407
00:18:26,767 --> 00:18:30,066
Melts are the perfect
anytime food, really.
408
00:18:30,066 --> 00:18:33,233
It's just like
cheese on toast, but extra.
409
00:18:34,467 --> 00:18:36,467
The kale is just about
where I want it to be.
410
00:18:36,467 --> 00:18:38,266
I'll toss in a can
of white beans.
411
00:18:38,266 --> 00:18:41,300
I'm using cannellinis
that I rinsed.
412
00:18:41,300 --> 00:18:43,467
And they add
such great creaminess.
413
00:18:44,567 --> 00:18:46,567
I'll toss these around,
and I'm just looking
414
00:18:46,567 --> 00:18:48,233
for the beans
to get warmed through.
415
00:18:49,000 --> 00:18:51,166
This truly is
a full meal on toast.
416
00:18:51,166 --> 00:18:53,100
You've got the protein.
You've got the veggies.
417
00:18:53,100 --> 00:18:54,333
You've got the cheese.
418
00:18:55,166 --> 00:18:56,767
Looks great to me.
419
00:18:56,767 --> 00:18:59,533
I'll move this from the heat
and grab my toast and cheese.
420
00:19:00,700 --> 00:19:02,667
I've got thick slices
of sourdough.
421
00:19:03,467 --> 00:19:05,166
I've also got
some Dijon mustard,
422
00:19:05,166 --> 00:19:07,600
which will contribute
some important brightness
423
00:19:07,600 --> 00:19:10,467
in and amongst
these heartier flavors.
424
00:19:10,467 --> 00:19:12,066
I'll spread
a thin layer of Dijon
425
00:19:12,066 --> 00:19:13,667
all over the sourdough.
426
00:19:13,667 --> 00:19:15,367
Melts are great structurally,
427
00:19:15,367 --> 00:19:17,100
because sometimes
you want to have
428
00:19:17,100 --> 00:19:19,100
a thick slice of sourdough.
429
00:19:19,100 --> 00:19:21,066
If you were to have
a thick slice of sourdough
430
00:19:21,066 --> 00:19:23,266
times two in sandwich form,
431
00:19:23,266 --> 00:19:24,934
it doesn't always
eat the best.
432
00:19:25,767 --> 00:19:26,967
I'm all about the melts.
433
00:19:27,867 --> 00:19:30,300
I'll top these with
two slices of cheese each,
434
00:19:30,300 --> 00:19:31,734
because these are big toasts.
435
00:19:34,467 --> 00:19:36,667
And I have a big appetite
when I'm running around
436
00:19:36,667 --> 00:19:38,667
to preschool,
pick up and the like.
437
00:19:38,667 --> 00:19:40,967
I'll top with kale
and white beans,
438
00:19:40,967 --> 00:19:42,533
just piling it on top.
439
00:19:43,800 --> 00:19:45,367
These are kind of sloppy.
440
00:19:45,367 --> 00:19:46,934
Melts should be
kind of sloppy.
441
00:19:48,100 --> 00:19:50,367
This is the face that you make
when you eat a melt.
442
00:19:52,200 --> 00:19:54,600
I'll finish with
another slice of cheese
443
00:19:54,600 --> 00:19:58,734
to melt down into the crevices
of the beans and the kale.
444
00:20:00,266 --> 00:20:03,166
I'll bake these at 500 degrees
for seven minutes
445
00:20:03,166 --> 00:20:05,066
until the cheese is melty.
446
00:20:09,900 --> 00:20:12,133
I think that's the sound
of cheese melting.
447
00:20:15,300 --> 00:20:16,567
Hello.
448
00:20:16,567 --> 00:20:18,166
Those are beauts.
449
00:20:18,166 --> 00:20:20,367
They need a couple of
extra embellishments.
450
00:20:20,367 --> 00:20:22,900
Black pepper, flaky salt,
451
00:20:22,900 --> 00:20:26,000
and hot sauce,
because plot twist.
452
00:20:26,000 --> 00:20:27,266
I'm no longer a cool mom.
453
00:20:27,266 --> 00:20:28,333
I'm a hot mom.
454
00:20:31,800 --> 00:20:34,567
These are so rustically
delicious looking.
455
00:20:34,567 --> 00:20:35,433
Here I go.
456
00:20:36,200 --> 00:20:37,033
Wow.
457
00:20:39,867 --> 00:20:41,266
Oh, yeah.
458
00:20:41,266 --> 00:20:42,900
That is totally worth
all the messiness
459
00:20:42,900 --> 00:20:44,834
that is happening
on my face right now.
460
00:20:45,266 --> 00:20:47,233
It's melty. It's crusty.
461
00:20:47,667 --> 00:20:48,467
All right.
462
00:20:48,467 --> 00:20:49,266
Got to run.
463
00:20:49,266 --> 00:20:50,600
It's been fun.