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I'm making some of my favorite
Middle Eastern dishes
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with a Midwest touch.
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I'm going to need to loosen
a button on my pants
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to eat all this.
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Crispy, fried, squash falafel
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with spicy chipotle ranch
drizzled on top.
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That is frickin' awesome.
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Super hearty and meaty
twice baked potatoes
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with smoky harissa ketchup.
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-They are total
dream boats.
-Get it?
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Because the potatoes
are shaped like boats.
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For dessert, my basbousa,
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a nutty and sweet
semolina cake
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coated in
heart cherry compote.
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That smells heavenly.
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And delicious
date cream soda floats
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with homemade no-churn froyo
to spoon and sip on the side.
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I'm into you. Let's eat.
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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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I adore the colorful,
fragrant vibrancy
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of Middle Eastern cuisine,
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which actually
meshes deliciously
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with Midwest cuisine.
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So I'm putting together
a dinner
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with some of
my favorite combinations.
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For dessert, I'm baking up
my take on a basbousa,
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which is a sweet
semolina cake.
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And I'm loading it up with
juicy tart syrupy cherries.
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It's a super great
snacking cake
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because it holds
its moisture for so long.
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I'll start by mixing up
my dry ingredients.
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I'm starting
with semolina flour,
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which is signature
basbousa cake.
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And it's a coarse flour,
which lends a
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great hearty texture
to this crumb,
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Two-thirds of a cup.
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And semolina is also
what's used to make pasta.
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So make a basbousa one day
and pasta the next day.
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Half a cup of shredded
unsweetened coconut,
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which adds really lovely
warm flavor
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to the crumb of the cake.
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And I'm using
unsweetened coconut
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just because I'll also
be adding some sugar.
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And it's getting sugar
in the syrup.
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Half a cup of almond meal,
which I've toasted
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to bring out
those nutty notes.
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And I just heated this in a
dry skillet for a few minutes
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until I could really
start to smell it.
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This is just
finely ground almonds.
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You don't always see nuts
in a semolina cake,
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but I love a nutty cake.
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What can I say?
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And then two-thirds of a cup
of all-purpose flour.
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Two teaspoons of baking powder
to give the cake lift.
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And then three-quarters
of a teaspoon of kosher salt.
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All this is to combine.
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So a basbousa is an
Egyptian semolina cake.
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And it's soaked with syrup.
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It is so flavorful.
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You can serve it
right out of the pan.
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And because it sits
in that syrup,
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it stays lively
for a really long time.
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So it can just hang out
on your counter.
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And then you can have
a nibble of cake
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for absolutely
no reason at all.
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To this mixture,
I'll drizzle in
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six tablespoons of olive oil.
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I love an oil-based cake
as a snacking cake
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because you don't
have to worry about
softening butter.
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And the olive oil here
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will add that moisture
and richness.
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And of course, just a hint
of that olive oil flavor,
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which is delightful.
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And then a quarter cup
of heavy cream
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with half a cup of whole milk.
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It's a perfect ratio
of cream to whole milk
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for moisture and richness.
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And I'll whisk this together.
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This is part of my batter.
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I just got to whiff
of those almonds.
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I'll set aside this mixture
and then whip up my eggs.
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I've got 3 eggs here.
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I'll plop them
into my stand mixer.
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And I'll beat them with three
quarters of a cup of sugar,
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as well as a splash
of almond extract
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to enhance the almond flavor
of the nuts
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and the dry ingredients.
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I've got
my whisk attachment here.
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And I want to whip these up
for a good few minutes
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until they're pale
and fluffy and aerated.
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And that'll add some
nice airiness to the cake.
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When I can see
the tracks of the mixer
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and the mixture has lightened,
it's ready to go.
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I'll get this off of my mixer
and then fold it in
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with the rest of my batter.
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I'll do this gradually,
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taking care
not to deflate the eggs.
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And whipping
the eggs separately
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and then folding them in
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adds lift and makes for
a really fluffy cake.
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Batter looks great.
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I've got a greased
nine by nine square metal pan.
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I haven't lined it
since I'm going to be
serving the cake
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right out of the pan.
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Once it's soaked in syrup,
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you just want to keep it
where it is.
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And I'll stick this
in the oven at 350 degrees
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until the center is springy
and a toothpick stuck in
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comes out with just
a couple of crumbs.
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I'll start checking for
doneness at 28 minutes.
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And while that bakes,
I'll whip up
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my syrupy cherry compote.
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I love the fruity,
slightly sour flavor
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that cherry brings
to this party.
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And cherries and almonds
go so well together.
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I've got my simple syrup
going here already.
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It's just equal parts
sugar and water
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with some lemon juice
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to balance out
all the sweetness.
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And I'll pour in
some cherries.
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These are just
halved and pitted.
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And you can use
fresh or frozen.
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I'll stir these around
and allow them to cook
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just so that
the cherries soften.
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But I don't want them
to completely break down.
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I like seeing
the big chunks of cherries
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on top of the cake.
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One of the things that
makes basbousa so good
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is that they're soaked
in a sugary syrup.
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Makes them sticky and moist
and so delightful.
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I've essentially got
the syrup here,
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but with some cherries
tossed in,
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because cherries
are everywhere here
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when they're in season.
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All right, this looks great.
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I'll remove it from the heat.
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And then I'll flavor it with
some vanilla bean paste,
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about a teaspoon.
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You can use
vanilla extract, too.
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But vanilla bean paste
is thicker and it has
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a flecks of actual
vanilla bean pod in them.
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And then a splash
of orange blossom water.
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It's floral and so unique.
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It's not front and center.
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It's just a very
subtle specialness.
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It's really good.
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Let me get my cake
out of the oven.
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[inhales, exhales]
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Almond smell is a smell
I could smell all day long.
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It's puffed up.
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It's golden.
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While it's still hot,
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I'll poke
some holes everywhere,
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which will help it
absorb the syrup.
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And I like drizzling the syrup
on while it's still hot.
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The heat kind of thickens
and caramelizes the syrup
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just a touch.
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And it absorbs
better that way, too.
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I'll pour this
all over the cake.
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Look at that
vibrant cherry color.
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Hello.
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And lastly,
some toasted sliced almonds
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will be really pretty.
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Add crunch and say,
"This cake has almonds in it."
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It's ready to eat.
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That is one of the perks
of a basbousa,
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is that you don't have to wait
for it to cool.
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You can just dig in right now,
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which is exactly
what I'm going to do.
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Oh, I love seeing the contrast
of the white cake
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and the pink parts.
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It's almost like tie-dye.
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Mmm.
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It's so flavorful.
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That texture is so awesome.
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It's hearty.
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It's coarse.
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And it's also
syrupy and sweet.
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Mmm.
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This is one dream cake.
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Next, every farmer's
favorite meal,
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meat and potatoes
in one succulent boat.
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For the beefy side dish
of every farmer's dreams,
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allow me to introduce you
to my meaty,
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twice-baked potatoes.
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They're hot spuds,
jam-full of spiced,
fatty ground beef,
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and finished with a spicy,
sweet harissa ketchup.
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They are total dream boats.
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Get it?
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Because the potatoes
are shaped like boats?
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I'm starting with
a few russet potatoes
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that I've poked all over
and roasted till soft
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at 425 for about an hour.
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Now I'm just
hollowing them out
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to make holsters
for essentially big meatballs.
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We get really good potatoes
around here
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because,
in addition to sugar beets
and wheat and corn,
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there are lots of potatoes
in this region.
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I love potatoes in all forms.
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Before I go on to the filling,
I'll season the boats.
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The difference between
a bland, dumb potato
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and a really delicious potato
is a proper amount of salt.
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And I'll just
let these hang out
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while I whip up my filling.
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So I've got
the potato innards here.
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To this, I'll add
a pound of ground beef,
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some yellow onion and garlic
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that I've just
cooked down until soft,
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One and a half teaspoons
of kosher salt.
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And now for my spices,
a teaspoon each of cumin,
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coriander, and paprika.
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And these are spices
that I use all the time
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when I'm cooking
Middle Eastern food.
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These are actually inspired by
a Libyan dish called mafrum,
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which consists of a potato
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that you essentially stuff
with a little meatball,
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and then you fry it
and braise it in a red sauce.
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It is so comforting
and delicious.
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But in a move inspired by
a Midwest classic,
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I am doing this in the style
of a twice baked potato.
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And then a quarter teaspoon
of cinnamon.
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It'll add lovely warmth.
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And then
some crushed red pepper
for a little more heat.
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I'll toss in some
chopped parsley and cilantro.
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And some mint,
which I just love with meat.
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My mom would make
twice-baked potatoes
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all the time
when I was little.
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Half the time
they were from scratch,
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half the time
they were from frozen.
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And they were always
obviously super-duper cheesy.
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I loved them.
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Here I go.
Mix this all together.
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I don't want to over mix this.
I just want to make sure
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everything is
evenly distributed.
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Okay, my meat is combined.
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So I'm going to fill
my potatoes.
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I'm going to overflow it
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so that it looks voluptuous.
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These would be
a great tractor meal
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because they're handheld
and they're potatoes,
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so they hold their heat
really well.
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And then you've got
your meat right there too.
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You don't even have to worry
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about packing
an extra protein.
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All right, I'll get these in
the oven at 425 degrees
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for about 30 minutes
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until they're
fully cooked through.
253
00:10:22,700 --> 00:10:24,000
And while these cook,
254
00:10:24,000 --> 00:10:26,033
we'll get going
on the ketchup dipping sauce.
255
00:10:29,000 --> 00:10:32,367
This sauce is sweet
and spicy and tomato-y
256
00:10:32,367 --> 00:10:35,100
and stars the love
of my condiment life.
257
00:10:35,100 --> 00:10:36,066
Ketchup.
258
00:10:38,567 --> 00:10:40,767
Who do you think
loves ketchup more?
259
00:10:40,767 --> 00:10:44,000
Meat or potatoes or me?
260
00:10:44,000 --> 00:10:46,667
And then I'll mix in
a little bit of harissa.
261
00:10:46,667 --> 00:10:49,166
Harissa is a
Tunisian pepper paste
262
00:10:49,166 --> 00:10:51,567
that is smoky and spiced.
263
00:10:51,567 --> 00:10:54,400
It comes in a range
of spiciness levels.
264
00:10:54,400 --> 00:10:56,000
So you can start off
with a little bit
265
00:10:56,000 --> 00:10:58,467
and then taste and then
add more if you want.
266
00:10:58,467 --> 00:11:00,800
Harissa and ketchup
go really nice together.
267
00:11:00,800 --> 00:11:03,967
Just makes
like a spicy ketchup
with some substance.
268
00:11:04,667 --> 00:11:05,867
That's it.
269
00:11:05,867 --> 00:11:07,133
Let me get the potatoes out.
270
00:11:09,000 --> 00:11:11,066
I can really smell
that cinnamon.
271
00:11:11,867 --> 00:11:13,133
I'll plate them up.
272
00:11:16,000 --> 00:11:17,767
You can feel how crispy
the skin got.
273
00:11:22,500 --> 00:11:25,667
I'll finish with some parsley
for some color
274
00:11:25,667 --> 00:11:27,367
and nestle in
some lemon wedges.
275
00:11:27,367 --> 00:11:31,266
That hit of acidity at the end
will go a long way.
276
00:11:31,266 --> 00:11:33,867
All right, squeezing some
onto this one.
277
00:11:37,600 --> 00:11:38,734
I'm going to dunk.
278
00:11:45,800 --> 00:11:46,634
Mmm.
279
00:11:46,800 --> 00:11:47,634
Mmm.
280
00:11:48,767 --> 00:11:51,867
It's so warming and hearty,
281
00:11:51,867 --> 00:11:54,300
and that meat
is perfectly spiced.
282
00:11:54,300 --> 00:11:55,700
Dang.
283
00:11:55,700 --> 00:11:57,867
These may be twice baked.
284
00:11:57,867 --> 00:12:00,867
But they are three times
as good and really heavy.
285
00:12:05,000 --> 00:12:08,400
Coming up, falafel like you've
never seen it before.
286
00:12:08,400 --> 00:12:10,367
Get ready to drool.
287
00:12:19,600 --> 00:12:21,500
For the main course,
I'm making a variation
288
00:12:21,500 --> 00:12:24,066
on one of my
all-time favorite meals.
289
00:12:24,066 --> 00:12:28,967
It's my squash falafel
drizzled with creamy
chipotle ranch.
290
00:12:28,967 --> 00:12:32,567
They're crisp patties
of herby, smoky,
291
00:12:32,567 --> 00:12:34,367
protein-packed goodness
292
00:12:34,367 --> 00:12:38,800
served on a colorful pile
of veggies and grains.
293
00:12:38,800 --> 00:12:40,266
I'm going to need to loosen
a button on my pants
294
00:12:40,266 --> 00:12:41,467
to eat all this.
295
00:12:41,467 --> 00:12:43,767
I'm starting this off
with dried chickpeas
296
00:12:43,767 --> 00:12:45,367
that have been
soaked overnight.
297
00:12:45,367 --> 00:12:47,600
Resist the urge
to use canned chickpeas
298
00:12:47,600 --> 00:12:50,000
because those have
too much moisture in them,
299
00:12:50,000 --> 00:12:52,100
and they could cause
your falafel to fall apart.
300
00:12:52,100 --> 00:12:54,100
I'll toss these right into
my food processor.
301
00:12:54,100 --> 00:12:58,166
Falafel is one of
the quintessential
Middle Eastern foods,
302
00:12:58,166 --> 00:13:00,900
and it's essentially
a bean fritter.
303
00:13:00,900 --> 00:13:02,600
Most commonly you see it
made with chickpeas,
304
00:13:02,600 --> 00:13:05,066
but it can be made
with other types of beans too.
305
00:13:05,066 --> 00:13:07,867
I'll toss in half the onion
that's coarsely chopped,
306
00:13:07,867 --> 00:13:10,100
four cloves of garlic,
which is a lot,
307
00:13:10,100 --> 00:13:12,600
but it goes so well
with the butternut squash.
308
00:13:12,600 --> 00:13:15,800
Loads of cilantro and parsley.
I love that freshness.
309
00:13:15,800 --> 00:13:17,567
One and a half teaspoons
of kosher salt.
310
00:13:17,567 --> 00:13:21,734
And then for my spices,
a mixture of cumin
and coriander is classic.
311
00:13:22,567 --> 00:13:25,400
Get those woodsy notes
from the cumin,
312
00:13:25,400 --> 00:13:29,467
and then the slightly citrusy
floral notes of the coriander.
313
00:13:29,467 --> 00:13:31,166
The juice of half a lemon.
314
00:13:31,166 --> 00:13:32,867
The lemon is doing
double duty here.
315
00:13:32,867 --> 00:13:34,367
It'll brighten up the flavor,
316
00:13:34,367 --> 00:13:38,300
and then it'll also react
with a bit of baking soda
317
00:13:38,300 --> 00:13:40,867
to help prevent the falafel
from being overly dense.
318
00:13:40,867 --> 00:13:44,400
Two tablespoons of flour
help bind the falafel together
319
00:13:44,400 --> 00:13:46,066
and prevent them
from falling apart.
320
00:13:46,066 --> 00:13:47,500
A quarter teaspoon
of baking soda
321
00:13:47,500 --> 00:13:50,266
will react with the acidity
in the lemon juice,
322
00:13:50,266 --> 00:13:53,700
which gives a slight airiness
to the falafel.
323
00:13:53,700 --> 00:13:55,567
It prevents them
from being overly dense.
324
00:13:55,567 --> 00:13:58,100
And then one chipotle
and adobo sauce
325
00:13:58,100 --> 00:14:00,266
plus two tablespoons
of the sauce
326
00:14:00,266 --> 00:14:03,000
is not something
I typically add to falafel,
327
00:14:03,000 --> 00:14:04,900
but because this is
squash falafel
328
00:14:04,900 --> 00:14:07,467
and because squash
and chipotle go together
329
00:14:07,467 --> 00:14:10,400
like peanut butter and jelly,
I'm adding it.
330
00:14:10,400 --> 00:14:13,000
They give some heat,
not a huge amount.
331
00:14:13,000 --> 00:14:16,100
They're mostly here
for the smoky deliciousness.
332
00:14:16,100 --> 00:14:17,800
Now, before I add in
the squash,
333
00:14:17,800 --> 00:14:19,767
I'll pulse this all together.
334
00:14:19,767 --> 00:14:22,500
80 to 100 times
is the magic number
335
00:14:22,500 --> 00:14:25,166
to get everything
mixed up enough
336
00:14:25,166 --> 00:14:26,967
so that the
balls hold together,
337
00:14:26,967 --> 00:14:30,767
but not overly blended to the
point where it's a puree.
338
00:14:30,767 --> 00:14:33,000
So you can test to see
if it's ready just by
339
00:14:33,000 --> 00:14:35,467
going in there with your hands
and squeezing it.
340
00:14:35,967 --> 00:14:37,266
And this looks perfect.
341
00:14:37,266 --> 00:14:38,600
If it holds
together like that.
342
00:14:38,600 --> 00:14:39,734
You're golden.
343
00:14:39,734 --> 00:14:43,100
This is where we deviate from
my standard falafel recipe.
344
00:14:43,100 --> 00:14:44,800
I'll remove the blade
345
00:14:44,800 --> 00:14:47,600
and replace it
with the shredder attachment.
346
00:14:47,600 --> 00:14:48,667
And then I'll use this
347
00:14:48,667 --> 00:14:50,567
to shred in
my butternut squash.
348
00:14:50,567 --> 00:14:53,266
And if your food processor
doesn't have this,
349
00:14:53,266 --> 00:14:55,200
you could just
grate the squash by hand.
350
00:14:55,200 --> 00:14:56,033
That's okay, too.
351
00:14:56,033 --> 00:14:58,767
I've got six ounces
of butternut squash,
352
00:14:58,767 --> 00:15:01,934
which is going to contribute
such cozy sweetness.
353
00:15:04,467 --> 00:15:06,233
This is so satisfying.
354
00:15:07,266 --> 00:15:08,967
So quick.
355
00:15:08,967 --> 00:15:12,800
So now I have
this beautiful mixture
of falafel and squash.
356
00:15:12,800 --> 00:15:15,600
I'll get in here with my
spatula and mix it together.
357
00:15:15,600 --> 00:15:18,433
There are some good smells
going into my nose right now.
358
00:15:19,667 --> 00:15:22,266
This is all mixed up
and ready to form my patties.
359
00:15:22,266 --> 00:15:23,500
I'll use this
little ice cream scoop
360
00:15:23,500 --> 00:15:25,100
so they're all uniform size.
361
00:15:25,100 --> 00:15:27,266
And rather than
shaping the typical balls
362
00:15:27,266 --> 00:15:28,400
that you would get
at a restaurant,
363
00:15:28,400 --> 00:15:30,800
I do patties,
which makes them easier
364
00:15:30,800 --> 00:15:33,400
to use less oil
when you're frying.
365
00:15:33,400 --> 00:15:35,266
It allows you
to shallow fry them
366
00:15:35,266 --> 00:15:36,500
as opposed to deep fry them.
367
00:15:36,500 --> 00:15:37,900
I'll set these
onto my baking sheet
368
00:15:37,900 --> 00:15:40,100
just to hang out
while I shape the rest.
369
00:15:40,100 --> 00:15:43,000
Falafel is a food
that cancels itself out
370
00:15:43,000 --> 00:15:45,000
because it's healthy
since it's all beans,
371
00:15:45,000 --> 00:15:47,000
but it's unhealthy
since it's fried.
372
00:15:47,000 --> 00:15:48,066
Life is all about balance.
373
00:15:48,867 --> 00:15:50,000
All right, I'm ready to fry.
374
00:15:50,000 --> 00:15:53,266
I've got a half inch
of neutral oil heating here.
375
00:15:53,266 --> 00:15:55,100
And you can check to see
if it's hot enough
376
00:15:55,100 --> 00:15:57,266
by just dropping in
a strand of squash.
377
00:15:57,266 --> 00:15:59,567
And if it sizzles like that,
378
00:15:59,567 --> 00:16:00,767
you're golden.
379
00:16:00,767 --> 00:16:04,266
So I'll gently lower these in
and space them evenly apart.
380
00:16:04,266 --> 00:16:06,166
You want to make sure
that they have
381
00:16:06,166 --> 00:16:08,266
enough oil
on all sides of them
382
00:16:08,266 --> 00:16:09,867
so that they're getting
evenly cooked.
383
00:16:15,600 --> 00:16:18,800
I'll fry these on medium high
for a few minutes per side
384
00:16:18,800 --> 00:16:20,867
until they're golden all over.
385
00:16:20,867 --> 00:16:25,000
Mmm, smells like
the food stands
of my college years,
386
00:16:25,000 --> 00:16:26,634
but with a little bit
more squash.
387
00:16:28,567 --> 00:16:30,467
Oh, yeah,
that's a pretty color.
388
00:16:31,667 --> 00:16:33,700
These look golden
and gorgeous.
389
00:16:33,700 --> 00:16:34,967
I'll get them out of the oil.
390
00:16:35,567 --> 00:16:36,867
Transfer to a wire rack
391
00:16:36,867 --> 00:16:38,567
so that any excess oil
can drip off
392
00:16:38,567 --> 00:16:40,867
and so that the bottom
can stay crisp.
393
00:16:40,867 --> 00:16:41,867
And then I'll fry up the rest
394
00:16:41,867 --> 00:16:43,867
and then toss together
a grain salad,
395
00:16:43,867 --> 00:16:46,533
which will be the bed
for these fancy falafels.
396
00:16:49,567 --> 00:16:51,900
I start with a hearty base
of chewy barley,
397
00:16:51,900 --> 00:16:56,100
then plop on shredded romaine,
red onion, sliced radishes,
398
00:16:56,100 --> 00:16:58,300
blanched green beans,
Persian cucumbers,
399
00:16:58,300 --> 00:16:59,567
and a lemon wedge.
400
00:17:00,066 --> 00:17:00,867
These bowls are stunning
401
00:17:00,867 --> 00:17:02,400
and they're ready
for their sunshine.
402
00:17:02,400 --> 00:17:05,166
And they also need a sauce
to hold it all together.
403
00:17:05,166 --> 00:17:08,767
So because ranch flows
like water in the Midwest
404
00:17:08,767 --> 00:17:12,834
and Chipotle and squash
are BFFs, friends for life,
405
00:17:13,600 --> 00:17:16,400
I'm making chipotle ranch.
406
00:17:16,400 --> 00:17:18,934
Easiest recipe in the world,
a lot of ranch.
407
00:17:20,200 --> 00:17:22,166
And then some of
my adobo sauce.
408
00:17:22,166 --> 00:17:24,100
And you can really just
add this to taste
409
00:17:24,100 --> 00:17:26,567
if you want it to be
super spicy, add a lot.
410
00:17:26,567 --> 00:17:29,667
If you just want it
to be mild, add a little.
411
00:17:29,667 --> 00:17:31,667
Every fried food
needs something creamy
412
00:17:31,667 --> 00:17:33,367
and cooling on top of it.
413
00:17:33,367 --> 00:17:35,967
Typically with falafel,
you have a tahini sauce.
414
00:17:35,967 --> 00:17:39,500
But with this falafel,
we're going for it,
Midwest style.
415
00:17:39,500 --> 00:17:40,467
Now to assemble,
416
00:17:40,467 --> 00:17:43,834
I'll nestle on my gorgeous
golden patties.
417
00:17:45,700 --> 00:17:46,834
I'll drizzle it with my ranch.
418
00:17:47,967 --> 00:17:48,767
Oh, yeah.
419
00:17:48,767 --> 00:17:50,634
That is my dream right there.
420
00:17:51,800 --> 00:17:53,734
I'm going to construct
the perfect bite.
421
00:17:59,100 --> 00:17:59,934
Mmm.
422
00:18:00,867 --> 00:18:02,467
That is frickin' awesome.
423
00:18:02,467 --> 00:18:07,200
The creaminess of the ranch
with that crispy falafel shell
424
00:18:07,200 --> 00:18:08,934
and that smoky chipotle.
425
00:18:10,100 --> 00:18:12,634
Yeah, I'll be devouring
this whole thing.
426
00:18:17,467 --> 00:18:21,900
Still to come, a froyo float
with sweet homemade soda.
427
00:18:21,900 --> 00:18:24,033
It's creamy and dreamy.
428
00:18:29,800 --> 00:18:32,500
For a fantastic, fizzy,
finish to our meal,
429
00:18:32,500 --> 00:18:35,166
I am making my
date cream soda floats
430
00:18:35,166 --> 00:18:37,000
with no-churn froyo.
431
00:18:37,000 --> 00:18:38,867
They're sweet and creamy,
432
00:18:38,867 --> 00:18:41,600
and they have the lovely
dark flavor of dates.
433
00:18:41,600 --> 00:18:43,266
I'll start with my date syrup,
434
00:18:43,266 --> 00:18:46,467
which is just a syrup
made of 100% dates.
435
00:18:47,166 --> 00:18:48,967
This is a
super common ingredient
436
00:18:48,967 --> 00:18:50,667
in Middle Eastern cooking.
437
00:18:50,667 --> 00:18:53,867
I was introduced to it
on my travels to Israel,
438
00:18:53,867 --> 00:18:56,567
and it goes
by the name Ceylon.
439
00:18:56,567 --> 00:18:58,200
And you can use it
as a sweetener
440
00:18:58,200 --> 00:19:00,900
in oatmeal or yogurt
or smoothies.
441
00:19:00,900 --> 00:19:02,467
I find it
at health food stores.
442
00:19:02,467 --> 00:19:04,667
You could, of course,
get it online, too.
443
00:19:04,667 --> 00:19:07,867
I'll combine this
with some half and half,
444
00:19:07,867 --> 00:19:10,333
which is the creamy element
of my cream soda.
445
00:19:11,567 --> 00:19:12,967
I'll whisk this together.
446
00:19:15,467 --> 00:19:16,900
Looks great.
447
00:19:16,900 --> 00:19:18,767
Let me get my glasses
and ice cream.
448
00:19:18,767 --> 00:19:21,000
This is my homemade
no-churn frozen yogurt.
449
00:19:21,000 --> 00:19:23,100
It's super creamy
and super tangy,
450
00:19:23,100 --> 00:19:25,800
and it is the easiest thing
in the world to make.
451
00:19:25,800 --> 00:19:28,700
I just whisked together
cold, heavy cream
452
00:19:28,700 --> 00:19:30,166
with whole milk
plain Greek yogurt
453
00:19:30,166 --> 00:19:33,233
for that richness
and tang to stiff peaks.
454
00:19:34,367 --> 00:19:36,667
Then fold in
sweetened condensed milk,
455
00:19:36,667 --> 00:19:38,734
making sure
to incorporate it fully.
456
00:19:39,700 --> 00:19:41,734
Plop that mixture
into a loaf pan...
457
00:19:45,000 --> 00:19:46,567
And freeze for four hours.
458
00:19:48,000 --> 00:19:49,967
I love it in these floats
because the yogurt
459
00:19:49,967 --> 00:19:52,500
with the date flavor together
is delightful.
460
00:19:52,500 --> 00:19:55,066
I'll assemble by starting with
some of my creamy date syrup
461
00:19:56,900 --> 00:19:58,934
and then scoop in
some of the froyo.
462
00:19:59,600 --> 00:20:01,467
I am earning it.
463
00:20:07,567 --> 00:20:10,767
I love how creamy
and tangy this froyo is.
464
00:20:12,400 --> 00:20:13,433
All right.
465
00:20:14,000 --> 00:20:15,467
And now finish with soda.
466
00:20:18,467 --> 00:20:20,066
It's so foamy.
467
00:20:24,667 --> 00:20:25,667
Oh, yeah.
468
00:20:27,367 --> 00:20:29,867
Ta-da-da-da. All right.
469
00:20:29,867 --> 00:20:31,467
And then we drink... Oh,
yeah, look at all that
470
00:20:31,467 --> 00:20:32,500
foam at the top.
471
00:20:32,500 --> 00:20:33,634
That's epic.
472
00:20:34,367 --> 00:20:35,667
Going right for the froyo.
473
00:20:40,200 --> 00:20:41,800
Mmm.
474
00:20:41,800 --> 00:20:43,066
That's awesome.
475
00:20:43,066 --> 00:20:45,200
The tanginess of the froyo
476
00:20:45,200 --> 00:20:47,767
with the fizziness
and the dark date syrup.
477
00:20:48,400 --> 00:20:49,667
I'm into you.
478
00:20:49,867 --> 00:20:50,600
Let's eat.