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[Molly] I'm hosting
Rosh Hashanah dinner
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on the farm with some
crave worthy Jewish faves.
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-Happy New Year.
-Happy New Year, sweetheart.
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[Molly] Like my savory
halva donuts
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stuffed with squash jam
and herby goat cheese.
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[Jody] Oh, yeah.
How pretty is that?
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[Molly] Tender harissa
preserved lemon brisket.
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That is a juicy pile of meat.
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Schmaltzy fried potatoes
on the side.
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And for dessert,
my moist honey whiskey cake
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cloaked in sugary glaze
is what you need
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for a sweet New Year.
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Happy Rosh Hashanah.
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Look at these beauties.
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Hey, this is me, Molly Yeh.
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This is my husband, Nick.
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This is our growing family
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and this is our farm on
the North Dakota-Minnesota
border,
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the place where I eat, sleep
and breathe food.
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It's Rosh Hashanah,
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so I'm putting together
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a celebratory feast
for the fam.
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For a showstopping appetizer
to the main event,
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I am making my halva donuts
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with squashed jam
and herby goat cheese.
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They are fluffy and puffy,
filled with coziness
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and they toe the line
between savory and sweet,
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which I am all about.
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I'll start by making
my go to halva dough
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which fries up gorgeously
into donuts.
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I've got four cups
of bread flour here
in my stand mixer bowl.
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And I'll sprinkle in
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a third of a cup
of potato flour
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which holds a ton of moisture
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and yields a fluffier, nicer,
more luxurious donut.
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One and a half teaspoons
of kosher salt.
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And then I love to add
a sprinkle of turmeric
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for a gorgeous, golden color.
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I feel like that'd
be extra festive
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for the New Year
Rosh Hashanah.
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Two and a quarter tea spoons
of instant yeast
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to help these get
super-duper puffy
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and then two tablespoons
of granulated sugar.
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I'll whisk this to combine.
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So Rosh Hashanah is
the Jewish New Year
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and one traditional food
to have on Rosh Hashanah
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is halva shaped in a circle
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because that
circular shape represents
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the cyclical nature of time,
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one year ending and then
the next one beginning.
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This year, I figured,
why not fry it up
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into little round halvas.
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All right, that's it
for my dry ingredients.
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I'll get my wet ingredients.
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Got one cup of warm water
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and I'll combine it
with half a cup
of neutral oil...
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and two eggs.
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Halva is a rich dough,
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meaning it has eggs
and fat and sugar added to it
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to make it extra moist
and tasty.
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Uh, the wet ingredients
into my dry ingredients
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and then use my spatula
to give it a rough mix
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before getting it on
to my stand mixer.
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And then I'll leave this
for seven to ten minutes
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until it's smooth
and slightly sticky.
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Halva dough is such
a nice smooth dough
to work with
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and it's a great first
yeasted dough too.
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It truly is hard to mess up.
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This dough is looking smooth.
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It's a little bit sticky.
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I'll stretch it into
a smooth, taut, surface...
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and then place it face down
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into my bowl
with some neutral oil,
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turn it back over,
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and then cover it up
and allow it to rise
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until it's doubled in size.
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And then I'll stamp out
my circles
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and let those...
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while I get going
on my squash jam.
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So these donuts
are getting two fillings.
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They get the creaminess
of herby goat cheese
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and then the sweet stickiness
of squash jam.
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I've got a pound
of butternut squash
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that I've peeled and grated
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with the big holes
of a box grater
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and doing that
allows the squash
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to break down evenly
and also quickly
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and I'll season it
with one teaspoon
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of smoked paprika.
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Squash tastes so much better
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when it's in the presence of
a smoky thing...
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and then a quarter teaspoon
of ground cardamom
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which is floral,
it's a little bit
like cinnamon.
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It's woodsy...
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and it's kind of peppery
as well.
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It's just a very special,
delicate flavor.
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Add a couple good pinches
of kosher salt.
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I'll sweeten with two-thirds
of a cup of granulated sugar
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and then toss it to combine.
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It's already smelling good.
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I'll cook this now
in two parts.
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So first, over medium
while covered
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for 20 to 25 minutes
until the squash is soft
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and then I'll uncover it,
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crank up the heat to high
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and cook
for another five minutes
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so that the sugars
can caramelize
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and turn this into
a jammy consistency.
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And while that goes,
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I'll go see
if I can find my mom
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to help me fill the donuts.
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-I found my mom
-Hi. [chuckles]
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She was fingerpainting
with Bernie.
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-[chuckles]
-[Molly] Luckily,
she cleaned up.
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-I did.
-[Molly] Okay.
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-I'm gonna put you to work
while I fry up the dough.
-Okay.
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So we have the squash jam here
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-Mmm-hmm.
-...that is fully clothed.
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-This has cardamom
and paprika in it
-Ooh.
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...and some softened
herby goat cheese
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-so there's two fillings
in each donut.
-Yeah.
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The easiest way
to fill the donuts
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is by piping them in
with piping bags.
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-So do you wanna fill up
the piping bags of each...
-All right.
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[Molly] Meanwhile
I'm gonna get frying.
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So the donuts have risen.
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They're so puffy
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and I've got a few inches
of neutral oil here
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heating to 350 degrees.
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I'll fry these a few
at a time.
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These just take a few minutes
on each side
until they're golden.
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Already starting to sizzle.
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I made a version
of these growing up.
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[laughs]
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-That came straight
from the can.
-[Jody] Straight from the can.
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-We used to fry them.
-They were delicious. Yeah.
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They're golden.
I'm gonna flip 'em.
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[Jody laughs]
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-Aren't they good? Yeah.
-What?
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Tan tada da!
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-They're so golden.
-Oh!
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Those are gorgeous.
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It's like a little bit better
than the canned biscuit
dough donuts.
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-They were fun. They were fun.
-Yeah. They were.
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-And they were delicious.
-They were. They were.
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And I'll get these out
of the oil and onto
a wire rack.
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-They're so beautiful.
I'm speechless. [laughs]
-I know. I know.
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Those are magnificent.
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They're gonna
get more magnificent.
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-I can't wait. [laughs]
-[Molly] Okay.
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While they're still warm,
I'm gonna roll 'em
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-in the sugar
-[Jody] Okay.
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-Completely coated.
-[Molly] I just have a feeling
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they're gonna taste every bit
as good as they look.
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Okay.
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-Let's fill.
-Okay.
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The first thing we'll do
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-is create an opening
for the filling.
-Okay.
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-[Molly] Just wiggle
it around.
-[Jody] Okay.
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[Molly] We'll do half jam...
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-So stick the piping bag
like deep in there.
-Okay.
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Then fill it up
a generous amount
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-so that every pipe
can get some filling.
-Okay.
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And then do the same thing
right next to that
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with the goat cheese.
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Oh, I see. On the side of it.
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-[Molly] Stick it in. Yeah.
-[Jody] Okay.
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Stick it next to it
and then look,
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-you can see both of them.
-[Jody] Oh, that's good.
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-Tan tana da!
-Wow.
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That's beautiful.
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Okay, just hold that
while I make one
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-so we can eat them
both at the same time.
-Okay. [laughs]
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[Molly] Squeeze it in around,
there we go.
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All right, I love that.
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[speaking other language]
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Holy buckets. [chuckles]
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-[Molly] Oh, they're good.
Mmm-hmm.
-[Jody] That's amazing.
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It's like all these
different layers of flavor
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that just kind of...
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-[Molly] It's a journey.
It's a journey.
-It is. It is.
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This is brilliant.
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Happy New Year.
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Happy New Year, sweetheart.
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[munching sounds]
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[Molly] Coming up,
classic brisket
gets a makeover
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and it's going to M-E-L-T
melt in your mouth.
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[Molly] For the juicy star
of our Rosh Hashanah feast,
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I am making
my preserved lemon brisket.
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It's truly explosive flavor.
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It's a little spicy,
a little sweet, pretty bright.
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This honestly might be
the best brisket
I've ever had.
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To start, I've got
my big hunk of meat here.
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It is a five pound brisket
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that I'm seasoning all over
with kosher salt.
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You gotta have brisket
at any big Jewish holiday.
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And it's always braised,
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so it's always cooked
in a liquid.
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It gets super juicy
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and it really just
gets better over time
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so it's one of those things
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that you can prep a day,
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even two days in advance,
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and then you reheat it
for the big meal.
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My duck chop in here is heated
to medium-high heat.
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Add a good drizzle
of neutral oil.
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Whenever you're
braising brisket,
you wanna sear it first.
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That's gonna
enhance the flavor.
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And gently lower this in.
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I'll let this sear
on medium high
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for about five minutes
per side
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until it's golden brown.
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Oh, that is the smell
of the Jewish holidays.
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Smell of briskets,
searing and oil.
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I love it.
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There have been so many times
where Rosh Hashanah coincides
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with harvest for Nick
so he's out on a tractor.
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So in order
to get him some brisket,
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I'll wrap up some tacos
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or make him
a brisket sandwich.
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Although this brisket
is so good,
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I might do that thing
where I hide the leftovers
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from Nick and pretend
that they don't exist
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so that I can eat them all.
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Uh, let me peek at the butter,
see if this is, um...
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Oh, yeah. Just ready.
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Yeah, that's
a great crisp fat.
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I'll let this sear
on the other side now
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until I get
that kind of color all over.
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So the thing about brisket
is it's so tough
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so if you try to eat it
before it's ready,
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it's not very good.
It's too chewy.
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You won't really
be able to enjoy it.
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But if you give it
enough time,
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it kind of melts down into...
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meaty, delicious, melty
and boiling end.
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Now that it's seared
on both sides,
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I'll remove it from the pot
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and then build
my braising liquid.
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I've got a finely chopped
yellow onion
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and some carrots that are cut
into larger chunks.
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I'll stir this around
and I'll allow
these veggies to soften.
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Onions bathing
in brisket juices.
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Oh, yeah.
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A really good smell's
happening here.
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00:10:13,066 --> 00:10:14,500
The onions are soft.
247
00:10:14,500 --> 00:10:16,100
I'll toss in
some garlic cloves
248
00:10:16,100 --> 00:10:19,634
and I will just smash these
to release their oils.
249
00:10:20,100 --> 00:10:21,700
And then loads of spices.
250
00:10:21,700 --> 00:10:23,967
I've got
some smoked paprika here.
251
00:10:23,967 --> 00:10:26,166
Add a tablespoon of that.
252
00:10:26,166 --> 00:10:28,700
Two teaspoons
of crushed red pepper
253
00:10:28,700 --> 00:10:31,700
and then a teaspoon each
of chili powder
and cumin seeds.
254
00:10:31,700 --> 00:10:34,900
A combination of these spices
almost mimics harissa,
255
00:10:34,900 --> 00:10:36,934
that smoky
Tunisian pepper paste.
256
00:10:38,000 --> 00:10:39,200
All right,
a little teaspoon of slat
257
00:10:39,200 --> 00:10:42,500
and I'll stir this around
and allow the spices to toast.
258
00:10:42,500 --> 00:10:44,200
Now that the spices
are smelling strong,
259
00:10:44,200 --> 00:10:46,367
I can start to add
liquid ingredients.
260
00:10:46,367 --> 00:10:49,266
I've got a can
of whole peeled tomatoes
261
00:10:49,266 --> 00:10:50,967
and I like to get
the whole tomatoes
262
00:10:50,967 --> 00:10:53,200
and then break them up myself
with a spoon.
263
00:10:53,200 --> 00:10:56,033
That way you can get
some bigger chunks
and smaller chunks.
264
00:10:58,000 --> 00:11:01,500
And then I've got
three qualities
of sweetness here
265
00:11:01,500 --> 00:11:05,066
that'll be a perfect match
to the sour, funky,
preserved lemons.
266
00:11:05,867 --> 00:11:08,567
Some pomegranate juice
which is fruity.
267
00:11:08,567 --> 00:11:10,166
It's great dark notes.
268
00:11:10,166 --> 00:11:11,867
Quarter cup of molasses.
269
00:11:12,100 --> 00:11:13,367
So cozy.
270
00:11:13,367 --> 00:11:15,266
And then two teaspoons
of brown sugar.
271
00:11:15,266 --> 00:11:18,100
And the star
of this brisket show,
preserved lemon.
272
00:11:18,100 --> 00:11:21,600
So preserved lemon
is just lemons and salt
273
00:11:21,600 --> 00:11:24,166
that has mingled for a while
274
00:11:24,166 --> 00:11:26,600
and it's a common ingredient
in Moroccan cooking
275
00:11:26,600 --> 00:11:28,367
and I just love it because...
276
00:11:29,000 --> 00:11:30,467
You get lemon flavor
277
00:11:30,467 --> 00:11:34,100
that's a bit more mellow
than just a fresh lemon
278
00:11:34,100 --> 00:11:37,266
and you also get funkiness
and saltiness.
279
00:11:37,266 --> 00:11:38,600
It's delicious.
280
00:11:38,600 --> 00:11:40,567
I'm adding
two tablespoons of this.
281
00:11:40,567 --> 00:11:42,100
You can buy preserved lemons,
282
00:11:42,100 --> 00:11:43,767
you can make them
really easily.
283
00:11:44,400 --> 00:11:45,333
I'll stir this around...
284
00:11:47,500 --> 00:11:49,166
and I'll get the brisket
back in here.
285
00:11:49,166 --> 00:11:50,600
This looks so good.
286
00:11:50,600 --> 00:11:53,000
I'm nestling it in,
fat side on top
287
00:11:53,000 --> 00:11:55,634
so that that fat can soak down
into the meat.
288
00:11:56,000 --> 00:11:57,500
It's perfectly...
289
00:11:57,500 --> 00:11:59,066
This is gonna be amazing.
290
00:11:59,767 --> 00:12:00,967
I'll bring this up
to a boil now
291
00:12:00,967 --> 00:12:03,266
and then reduce to a simmer,
cover it up
292
00:12:03,266 --> 00:12:06,600
and stick it in the oven
at 325 degrees
293
00:12:06,600 --> 00:12:08,367
for three
to three and a half hours
294
00:12:08,367 --> 00:12:10,200
until it's far tender.
295
00:12:10,200 --> 00:12:13,233
[sighs] It's gonna be
a long three
to three and a half hours.
296
00:12:14,066 --> 00:12:16,634
Next, the boozy secret
to a sweet New Year.
297
00:12:25,100 --> 00:12:26,567
For a sweet start
to the New Year,
298
00:12:26,567 --> 00:12:27,700
I'm going with a classic,
299
00:12:27,700 --> 00:12:29,266
but I'm making it boozy.
300
00:12:29,266 --> 00:12:31,166
It's my honey whiskey cake
301
00:12:31,166 --> 00:12:33,967
which is moist, shiny,
cozily spiced,
302
00:12:34,767 --> 00:12:36,166
and ready for a good time.
303
00:12:36,900 --> 00:12:39,100
I'll start with
a quarter cup of whiskey
304
00:12:39,100 --> 00:12:40,967
which happens
to go great with honey.
305
00:12:42,700 --> 00:12:44,634
And I'll combine it
with half a cup of honey.
306
00:12:47,266 --> 00:12:49,300
Add one cup of neutral oil,
307
00:12:49,300 --> 00:12:51,333
we'll make this cake
super moist.
308
00:12:52,266 --> 00:12:53,900
And then
a tablespoon of vanilla
309
00:12:53,900 --> 00:12:55,834
complements
all of these flavors.
310
00:12:56,367 --> 00:12:57,233
I'll crack in two eggs.
311
00:12:58,800 --> 00:12:59,800
And whisk this up.
312
00:13:00,900 --> 00:13:02,667
See, you always have honey
on Rosh Hashanah
313
00:13:02,667 --> 00:13:05,667
because honey signifies
a sweet New Year.
314
00:13:05,667 --> 00:13:08,100
So you might have apples
dipped in honey
315
00:13:08,100 --> 00:13:10,667
and commonly you'll have
this honey cake
316
00:13:10,667 --> 00:13:12,867
and it'll be sweet,
drunk, New Year.
317
00:13:12,867 --> 00:13:13,600
Okay.
318
00:13:13,600 --> 00:13:15,667
That's it
for my wet ingredients.
319
00:13:15,667 --> 00:13:17,266
I'll make
some of my dry ingredients.
320
00:13:17,266 --> 00:13:19,500
I'm starting with two cups
of all-purpose flour.
321
00:13:19,500 --> 00:13:21,066
I'll add one cup
of brown sugar,
322
00:13:22,266 --> 00:13:23,867
three quarters
of a teaspoon each
323
00:13:23,867 --> 00:13:26,166
of baking soda,
baking powder and salt.
324
00:13:28,800 --> 00:13:30,467
And then half a teaspoon
of...
325
00:13:30,467 --> 00:13:32,300
and a pinch of ground cardamom
326
00:13:32,300 --> 00:13:33,967
will add some cozy warmth.
327
00:13:36,867 --> 00:13:37,834
Then I'll get this whisk.
328
00:13:39,100 --> 00:13:40,367
This cake truly
is moist enough
329
00:13:40,367 --> 00:13:44,400
that left over the next day
will still be good.
330
00:13:44,400 --> 00:13:46,100
That's what's fun
about all the Jewish holidays,
331
00:13:46,100 --> 00:13:48,100
there's always so much food.
332
00:13:48,100 --> 00:13:50,734
It's like
Thanksgiving level feasts.
333
00:13:51,367 --> 00:13:52,800
You get some great leftovers
334
00:13:52,800 --> 00:13:55,500
for the next few days
afterwards.
335
00:13:55,500 --> 00:13:57,867
Uh, the wet ingredients
to the dry ingredients.
336
00:13:59,900 --> 00:14:02,233
This cake comes together
so quickly.
337
00:14:06,667 --> 00:14:08,467
And then when
it's mostly combined,
338
00:14:08,467 --> 00:14:10,767
I'll pour in
some lemon ginger tea.
339
00:14:11,400 --> 00:14:13,467
This is a nod to a hot toddy.
340
00:14:13,467 --> 00:14:15,667
Lemon and ginger
bring zinginess
341
00:14:15,667 --> 00:14:19,166
and brightness
to a pretty robust loaf.
342
00:14:20,100 --> 00:14:21,600
I'll stir this in.
343
00:14:21,600 --> 00:14:23,667
You wanna be careful
not to overmix this.
344
00:14:24,266 --> 00:14:26,066
Mix it until
it's just combined.
345
00:14:27,266 --> 00:14:28,367
I've got a loaf pan here
346
00:14:28,367 --> 00:14:30,867
that's lined
on the bottom inside
with parchment paper.
347
00:14:30,867 --> 00:14:32,567
These little wings
will help me lift
348
00:14:32,567 --> 00:14:35,767
the loaf out of the pan
once it's done baking.
349
00:14:35,767 --> 00:14:36,767
I'll steep in the batter.
350
00:14:41,567 --> 00:14:43,100
Mmm, smells really good.
351
00:14:43,100 --> 00:14:44,367
Before it goes into the oven,
352
00:14:44,367 --> 00:14:46,667
I'll sprinkle
some turbinado sugar on top
353
00:14:46,667 --> 00:14:50,433
which will add some sweet,
crunchy shininess.
354
00:14:51,400 --> 00:14:54,066
And a pinch of flaky salt
so it's extra tasty.
355
00:14:54,867 --> 00:14:57,867
I'll bake this now
at 350 degrees
356
00:14:57,867 --> 00:14:59,467
for 60 to 70 minutes
357
00:14:59,467 --> 00:15:00,634
until it's golden
358
00:15:00,634 --> 00:15:03,467
and a toothpick stuck
into the center
comes out clean.
359
00:15:03,467 --> 00:15:04,567
It's gonna be sweet.
360
00:15:08,200 --> 00:15:09,166
Oh, yeah.
361
00:15:09,600 --> 00:15:11,066
Time to get glazing.
362
00:15:11,467 --> 00:15:12,233
Honey.
363
00:15:13,500 --> 00:15:14,266
Whiskey.
364
00:15:15,100 --> 00:15:15,934
Cream.
365
00:15:16,600 --> 00:15:17,533
Powdered sugar.
366
00:15:19,367 --> 00:15:20,367
Smooth.
367
00:15:21,066 --> 00:15:23,300
It smells like a harvest
scented candle in here.
368
00:15:23,300 --> 00:15:24,867
My cake is so warm
369
00:15:24,867 --> 00:15:26,533
and while it's still warm,
I'm gonna pour my glaze.
370
00:15:30,000 --> 00:15:32,500
Oh, yeah. How pretty is that?
371
00:15:32,500 --> 00:15:33,900
There are few things
more satisfying
372
00:15:33,900 --> 00:15:36,467
than watching glaze
drip down the sides
373
00:15:36,467 --> 00:15:37,433
of a loaf cake.
374
00:15:38,567 --> 00:15:41,000
Ah, I almost
don't wanna cut into it.
375
00:15:41,000 --> 00:15:43,767
But I'm going to,
'cause this smells
too good not to.
376
00:15:43,767 --> 00:15:46,467
Okay, this is how I cut
the first piece
of a loaf cake.
377
00:15:47,100 --> 00:15:48,500
I cut the ends off
and then I get
378
00:15:48,500 --> 00:15:50,867
to a center piece
because... Yeah.
379
00:15:50,867 --> 00:15:53,200
And I cut it
super, duper thick
380
00:15:53,200 --> 00:15:54,200
and then I cut it in half
381
00:15:54,200 --> 00:15:56,166
so you can go straight
to the middle.
382
00:15:56,166 --> 00:15:57,266
I don't waste any time.
383
00:15:58,367 --> 00:16:03,033
Oh, yeah, that's a moist...
soft cake. Oh, it's so soft.
384
00:16:04,100 --> 00:16:04,934
Mmm.
385
00:16:09,100 --> 00:16:09,867
Mmm-hmm.
386
00:16:10,567 --> 00:16:11,867
Mmm.
387
00:16:11,867 --> 00:16:13,200
It's so fluffy and flavorful
388
00:16:13,200 --> 00:16:15,100
and that crunch on the top
389
00:16:15,100 --> 00:16:17,367
from the turbinado
and the flaky salt
390
00:16:17,367 --> 00:16:18,634
brings it to the next level.
391
00:16:19,700 --> 00:16:20,700
Dang.
392
00:16:20,700 --> 00:16:22,467
This is definitely gonna be
a sweet New Year.
393
00:16:26,300 --> 00:16:27,100
[Molly] Still...
394
00:16:27,100 --> 00:16:29,100
my pizzazzy potatoes
395
00:16:29,100 --> 00:16:31,867
get shallow fried
in liquid gold
396
00:16:31,867 --> 00:16:34,600
and it's making them crispy
and irresistible.
397
00:16:34,600 --> 00:16:37,800
And the most fast brisket
you've ever seen
398
00:16:37,800 --> 00:16:39,166
reveals herself.
399
00:16:54,767 --> 00:16:56,867
For a Rosh Hashanah
crowd pleaser
and a me pleaser,
400
00:16:56,867 --> 00:16:58,000
and a me pleaser,
401
00:16:58,000 --> 00:17:01,100
I'm making my shmaltzy
shallow fried potatoes.
402
00:17:01,100 --> 00:17:05,166
They are super crispy,
extra salty and levelled up
403
00:17:05,166 --> 00:17:07,567
with loads of lemon
and shallot
404
00:17:07,567 --> 00:17:09,500
and dill and scallions.
405
00:17:09,500 --> 00:17:12,166
To start, I'm having
some little red potatoes.
406
00:17:13,266 --> 00:17:15,266
Potatoes are super common
at Rosh Hashanah
407
00:17:15,266 --> 00:17:18,166
because they are a great match
to the brisket.
408
00:17:18,166 --> 00:17:20,300
They soak up all the juices.
409
00:17:20,300 --> 00:17:22,166
But what's different
about these potatoes
410
00:17:22,166 --> 00:17:24,900
is that they're gonna
be extra, extra bright
411
00:17:24,900 --> 00:17:27,200
and not overly heavy
or weighed down.
412
00:17:27,200 --> 00:17:31,300
In my big braiser here,
I have a mixture of schmaltz
413
00:17:31,300 --> 00:17:32,467
which is chicken fat
414
00:17:32,467 --> 00:17:34,667
and just a neutral oil.
415
00:17:34,667 --> 00:17:39,300
And chicken fat
is like liquid gold,
it's so flavorful.
416
00:17:39,300 --> 00:17:40,567
You can render it yourself
417
00:17:40,567 --> 00:17:43,600
and reserve the crispy
chicken skins for snacking
418
00:17:43,600 --> 00:17:46,300
or buy it in a container
at the store.
419
00:17:46,300 --> 00:17:49,200
This oil is heating
to 350 degrees.
420
00:17:49,200 --> 00:17:52,000
I'll gently lower in
my potatoes.
421
00:17:52,000 --> 00:17:55,100
I'll let these cook
about 13 to 15 minutes,
422
00:17:55,100 --> 00:17:56,266
turning occasionally,
423
00:17:56,266 --> 00:17:58,934
until the potatoes
are deeply golden and crisp.
424
00:17:59,800 --> 00:18:01,367
That is gonna make
these little guys
425
00:18:01,367 --> 00:18:03,367
completely irresistible.
426
00:18:03,367 --> 00:18:06,567
And I really like
shallow frying here
versus deep frying.
427
00:18:06,567 --> 00:18:10,166
You can get the potatoes
to make full contact
with the pan
428
00:18:10,166 --> 00:18:13,233
which helps get them extra hot
and crispy and golden.
429
00:18:13,567 --> 00:18:14,367
Ah.
430
00:18:15,166 --> 00:18:17,266
The schmaltz smells so good.
431
00:18:18,667 --> 00:18:22,000
These have such
great golden brown color.
432
00:18:22,000 --> 00:18:25,266
I'll get them
out of the schmaltz
into my big bowl here.
433
00:18:26,900 --> 00:18:28,767
Right, and now I'll quickly
fry up some shallots
434
00:18:28,767 --> 00:18:31,567
that I'll toss in
with the potatoes.
435
00:18:31,567 --> 00:18:33,033
They'll take
just a minute to brown.
436
00:18:36,100 --> 00:18:37,266
These are looking crispy.
437
00:18:37,266 --> 00:18:39,367
We'll get them into my bowl
with the potatoes
438
00:18:39,367 --> 00:18:41,767
and then I'll toss these
with kosher salt
439
00:18:41,767 --> 00:18:43,734
while they're still warm
and a little oily.
440
00:18:45,000 --> 00:18:46,166
I'll plate them up.
441
00:18:46,166 --> 00:18:48,166
You can hear
how crispy they are.
442
00:18:49,367 --> 00:18:51,333
I'll add some flaky salt
for crunch.
443
00:18:52,066 --> 00:18:53,700
Lemon zest and wedges
444
00:18:53,700 --> 00:18:56,467
to cut the richness of those
chicken fatty potatoes...
445
00:18:58,700 --> 00:19:01,767
plus dill and scallions
for freshness and color.
446
00:19:04,700 --> 00:19:06,000
Ta da!
447
00:19:06,000 --> 00:19:07,433
I want one, right now.
448
00:19:10,700 --> 00:19:11,533
Mmm.
449
00:19:12,100 --> 00:19:13,433
Oh, my God. What?
450
00:19:13,867 --> 00:19:14,967
This is so flavorful.
451
00:19:14,967 --> 00:19:17,000
It's creamy. It's schmaltzy.
452
00:19:17,000 --> 00:19:18,600
It's so, so bright.
453
00:19:18,600 --> 00:19:20,667
They... Excuse me
while I go hide in a corner
454
00:19:20,667 --> 00:19:21,934
and eat these potatoes.
455
00:19:24,767 --> 00:19:27,000
This brisket has been braising
low and slow
456
00:19:27,000 --> 00:19:28,100
for the past three hours
457
00:19:28,100 --> 00:19:30,066
and it's almost time
for Rosh Hashanah dinner.
458
00:19:30,700 --> 00:19:33,000
Oh, yeah, this looks awesome.
459
00:19:33,000 --> 00:19:35,333
Against, the meatastic
smell's in my nose.
460
00:19:36,166 --> 00:19:38,033
I'll carefully remove it
to a cutting board.
461
00:19:40,400 --> 00:19:43,367
And then I'll let
thang out
while I complete my sauce.
462
00:19:43,367 --> 00:19:45,900
I'm tossing in two cans
of chickpeas
463
00:19:45,900 --> 00:19:49,166
which add delicious,
creamy, texture
464
00:19:49,166 --> 00:19:51,367
and they look fun and festive,
465
00:19:51,367 --> 00:19:52,867
like a ball pit for brisket.
466
00:19:53,266 --> 00:19:54,467
I'll stir these in,
467
00:19:54,467 --> 00:19:55,700
bring this up to a boil
468
00:19:55,700 --> 00:19:57,066
and then allow it to simmer
469
00:19:57,066 --> 00:20:00,967
until the liquid is thickened
and the chickpeas are soft.
470
00:20:00,967 --> 00:20:03,667
That looks like
a delicious stew
all on its own.
471
00:20:03,667 --> 00:20:04,834
All right, I'll slice up
the brisket.
472
00:20:05,667 --> 00:20:07,100
You always wanna cut it
against the grain
473
00:20:07,100 --> 00:20:09,400
so that you don't get
long, stringy bits.
474
00:20:09,400 --> 00:20:12,166
And it doesn't
take much effort
because it is so tender.
475
00:20:13,867 --> 00:20:16,467
Look at that juiciness.
476
00:20:16,467 --> 00:20:18,100
And it's just gonna get
even better
477
00:20:18,100 --> 00:20:20,734
when it catches all of
the braising liquid.
478
00:20:21,567 --> 00:20:22,400
Whoo!
479
00:20:22,400 --> 00:20:23,367
That's hot.
480
00:20:28,266 --> 00:20:30,200
And then I'll ladle
this chickpea mixture
481
00:20:30,200 --> 00:20:31,533
all over the brisket.
482
00:20:33,100 --> 00:20:35,567
And this sauce
is just gonna...
483
00:20:35,567 --> 00:20:37,567
create the moistiest,
juiciest,
484
00:20:37,567 --> 00:20:41,166
most flavorful bite of brisket
you'll ever did have.
485
00:20:41,166 --> 00:20:43,066
I'll finish with a sprinkle
of parsley,
486
00:20:43,467 --> 00:20:44,800
so that's festive.
487
00:20:44,800 --> 00:20:47,166
Holy cow,
it's time for dinner.
488
00:20:52,667 --> 00:20:53,900
[speaking other language]
489
00:20:53,900 --> 00:20:55,166
-[woman] Mmm-hmm.
-[man] Mmm.
490
00:20:55,166 --> 00:20:56,066
[woman] Mmm-hmm.
491
00:20:56,066 --> 00:20:57,300
-[man] Mmm-hmm.
-[Molly] Oh, my God.
492
00:20:57,300 --> 00:20:58,266
[speaking indistinctly]
493
00:20:58,266 --> 00:21:00,300
[horn blowing]