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[narrator] It's Valentine's,
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so I'll spice
some things up right
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with a dinner
date on the farm.
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Ta-da.
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[narrator]
Juicy roasted sumac chicken
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dripping with bright zhoug.
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Talk about some sexy thighs,
you know what I'm sayin'?
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[narrator] Sweet and peppery
Matbucha
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on a fluffy bed
of whipped feta.
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[Molly] This is so flavorful.
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[narrator] Veggie fried rice
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with warming
Middle Eastern spices.
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It's almost too pretty to eat.
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[narrator] And for dessert,
deliciously, dangerous
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chocolate cardamom
cake donuts.
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[Molly]
These are love at first bite.
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Happy Valentine's Day.
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[upbeat music playing]
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[Molly]
Look at these beauties.
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[narrator]
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
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on the North Dakota,
Minnesota border.
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The place where I eat,
sleep, and breathe food.
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[upbeat music playing]
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It's Valentine's Day.
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So, Nick and I are celebrating
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with a spiced up
dinner on the farm.
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For something sweet,
I am making my chocolate
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cardamom cake donuts,
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which are tender rich donuts
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with a sweet crackly shell
and moist cakey innards.
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They're a love letter
to your taste buds.
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To make my dough,
I'll start by combining
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a quarter cup of melted,
unsalted butter
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that's cooled slightly
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with two-thirds of a cup
of granulated sugar.
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And I'm using melted
butter here to get that
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signature dense cakey
quality of a cake donut.
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I'll get this onto
my stand mixer
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and mix this until
it's creamy and combined.
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[mixer whirring]
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Unlike making
a layer cake batter,
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I don't actually wanna
incorporate that much air
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into this mixture
because I want the donuts
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to have a super dense quality.
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Add three egg
yolks one at a time.
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I'm just using the egg yolks
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to yield an extra
rich texture.
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[mixer whirring]
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Two teaspoons
of vanilla extract.
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Vanilla enhances
chocolate deliciously.
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And then a signature quality
of old-fashioned cake donuts
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is something tangy,
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so either buttermilk
or sour cream.
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I'm going with sour cream
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because there's more fat
in it,
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and more fat means more
moisture in the cake.
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I'll add three
quarters of a cup of it.
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[country music playing]
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Now, for my dry ingredients,
I'm gonna plop them
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just right on top
of the wet ingredients.
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So, I'll get my bowl off
of the stand mixer.
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I'll use a combination of cake
flour and all-purpose flour
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to get a great,
tender cakey texture.
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One and a quarter
cups of cake flour.
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There's a lower protein level
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in cake flour
than all-purpose flour,
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so it's not as dense,
it's not as bulky.
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And then three quarters
of a cup of all-purpose flour.
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Two teaspoons of baking powder
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is what is going to help
the donuts get crunchy.
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And then one cup of
unsweetened Dutch cocoa powder
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that has slightly darker,
more bold flavor.
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And it's Valentine's Day.
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You gotta have some chocolate.
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A half teaspoon
of instant espresso powder
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enhances the cocoa flavor,
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a teaspoon of kosher salt.
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Chocolate tastes best
when it's paired with
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a good amount of salt,
like an extra quarter teaspoon
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and then you might
think you would need.
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And then three quarters
of a teaspoon
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of ground cardamom.
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It's woodsy, it's floral.
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It's a little bit citrusy.
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I'll give the dry ingredients
a rough whisk
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before I incorporate them
in with the wet ingredients.
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These donuts are loosely
inspired by Turkish coffee,
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which is typically spiced
with cardamom,
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and I find
the combination of cardamom
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and coffee totally enchanting.
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So delicious.
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I'll mix this until
it's combined to form a dough.
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[upbeat music playing]
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[mixer whirring]
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And the final texture
is gonna fall
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somewhere between
a super thick batter
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and a really wet dough,
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and that is going to yield
the best texture of donuts.
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My dough is combined.
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I'll roll it out into
a 9 by 9 inch square,
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just under half an inch thick,
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and cut that into nine pieces.
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I'll cut out their centers
using about an inch
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on a quarter circle cutter.
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I'm obviously gonna
fry these up, too.
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They look great.
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So, what's ultimately
gonna help these donuts
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achieve their signature
crackly shell
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is if they go into the fryer
when they're cold.
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So, I'll get these onto
my baking sheet here
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and stick 'em
in the freezer for 30 minutes
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while I get going on my glaze.
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[country music playing]
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[Molly] This is just a basic
glaze, powdered sugar,
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water, vanilla,
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salt, mix, mix, mix.
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I'm ready to fry.
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I've got a couple
of inches of neutral oil
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heating in my cast
iron pot here to 350 degrees,
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and I'll fry these in batches
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for two minutes per side
until they're crisp.
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If you add
too many cold donuts,
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it'll drop
the temperature of the oil.
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And if you try to fry with oil
that's not hot enough,
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don't make a greasy donut.
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They smell so chocolatey.
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I'm ready to seeing some
of the crackles forming.
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When I was little,
I liked the airier
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yeast risen donuts more,
but in my distinguish age,
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I love a dense
cakey donuts so much.
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Oh.
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I dream about these crevices
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and how much glaze
it's gonna be trapped in there
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and how crunchy
they're gonna be.
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Oh, these look awesome.
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I'll transfer them to a wire
rack so they can cool briefly.
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I'm glad I have
my glaze on standby,
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because you've gotta glaze
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these donuts
while they're warm.
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You've gotta enjoy them
while they're warm.
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Now, as soon as they're
cool enough to handle,
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I'll get them swimming
in my glaze
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and coat them completely
to give them a shell.
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Drop them in,
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turn them around to coat. Oh.
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Look at the way
that the glaze is catching
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in those crevices.
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This is a beautiful thing.
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Look at that.
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I love you.
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Keep on dunking.
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[upbeat music playing]
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I'm doing it.
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[upbeat music playing]
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Those are so chocolatey,
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and the cardamom
is the ideal touch.
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These are love at first bite.
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Sorry, Nick.
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[upbeat music playing]
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[narrator]
Coming up, juicy chicken
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with a spicy twist
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your heart and stomach
won't resist.
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Rhyme.
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[upbeat guitar music playing]
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Nick loves meat,
so for Valentine's Day,
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I'm giving him what he wants.
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Thick thighs.
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I'm making my roasted
sumac chicken with zhoug.
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It's juicy, tender meat
with a crispy fatty shell
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and finished
with a spicy Yemenite sauce.
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To get going on the marinade,
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I'll start with a quarter cup
of olive oil.
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It's gonna be the tastiest
shell on the chicken
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and then grade in a couple
of cloves of garlic,
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just enough
to make it taste good
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but not so much
that you have garlic breath.
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Although if you both
have garlic breath,
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they cancels each other out.
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It's the rule of garlic
on Valentine's Day.
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And I'm grating it in
with my fine zester
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to help it really
incorporate with the mix.
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It sticks better
to the chicken that way.
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And then I'll zest in
a whole lemon and juice it in.
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I'm using chicken thighs,
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so they're fattier
than chicken breasts.
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And the counterpoint
of all the bright flavors
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with fatty thighs is what
makes this dish irresistible.
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The very second thing
Nick ever cooked for me
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at his little apartment
in Washington Heights
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after we first started dating
was chicken breasts.
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It was totally inedible.
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He didn't season it
or anything.
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I think he just took it out
of the package
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and put it in the oven for,
like, forever.
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It was still a great date,
though.
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Nothing has changed.
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I don't think he would
know how to make a chicken
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if it whacked him
across the face.
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But it's fine.
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I love cooking, obviously,
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and he loves doing the dishes.
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The acidity from the lemon
juice will tenderize the meat.
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I want a tender thigh.
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Some chopped cilantro,
a beautiful freshness.
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A tablespoon of honey
will balance out
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all of these bright flavors,
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and then it'll also caramelize
on the skin of the chicken.
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Ugh, chicken skin is the best.
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And then
a tablespoon of sumac,
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which is one
of my favorite spices.
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It has kind
of a vinegary vibe.
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It's also a pretty red,
and it's Valentine's Day.
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It all makes sense.
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A teaspoon of smoked paprika,
a teaspoon of cumin.
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Cumin and sumac
are really lovely together.
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Two teaspoons of kosher salt
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and then half a teaspoon
of freshly cracked pepper.
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Just whisk this all together.
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The flavors here are inspired
by Middle Eastern cuisine.
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There are bunch of ingredients
that I keep on hand
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at all times,
and these flavors go so well
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with the herby zhoug
that I'll be topping it with.
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So, between the sumac
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and the olive oil
and the cumin,
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these flavors live
in the same world as zhoug.
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And then get my chicken thighs
in here,
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their bone and skin on.
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I'm gonna rub this
marinade all over
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so the flavors can make full
contact with the meat.
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And then I'll let it marinate
in the fridge for two hours.
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I'll bring it
to room temperature
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and then roast at 425 degrees
for 30 minutes
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until the skin is so crispy.
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And in that time,
I'll make my zhoug.
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[upbeat music playing]
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Zhoug is a Yemenite sauce
that is both hot
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and fresh all at the same time
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because it's loaded
with peppers
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and tons of fresh herbs.
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It's great on chicken.
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I also make it
whenever I make hummus.
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It's good on eggs.
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It's a little bit deceptive
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because it kinda
looks like pesto,
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but you wanna eat it in much
smaller quantities than pesto.
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For my peppers,
I'm using jalapenos,
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which is a nice middle
of the road spiciness.
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It's a heat that I can handle.
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And I'm removing
the seeds and the pith,
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and I'm chucking everything
into my food processor.
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And next my herbs,
255
00:10:19,367 --> 00:10:21,467
a combination
of parsley and cilantro,
256
00:10:21,467 --> 00:10:24,300
and I'm not even gonna
pick them off the stems.
257
00:10:24,300 --> 00:10:26,500
I'm just gonna coarsely
chop these leaves
258
00:10:26,500 --> 00:10:28,867
and the tender stems off
because the tender stems
259
00:10:28,867 --> 00:10:31,166
are totally fine
to use in this.
260
00:10:32,800 --> 00:10:33,934
The juice of a lemon,
261
00:10:34,900 --> 00:10:37,000
four cloves of garlic,
262
00:10:37,000 --> 00:10:40,266
some kosher salt,
and then cumin and coriander
263
00:10:40,266 --> 00:10:42,767
make it citrusy and floral.
264
00:10:42,767 --> 00:10:45,667
Okay. I'll pulse this all
together until it's paste-y.
265
00:10:48,000 --> 00:10:49,567
And then
I'll let the processor run
266
00:10:49,567 --> 00:10:51,867
while I drizzle
in a quarter cup of olive oil.
267
00:10:51,867 --> 00:10:53,000
[food processor grinding]
268
00:10:53,000 --> 00:10:55,533
[upbeat music playing]
269
00:10:59,900 --> 00:11:02,266
Ah, yum.
270
00:11:02,266 --> 00:11:04,433
There's so much flavor
in this sauce.
271
00:11:05,100 --> 00:11:07,300
I'll pour it
into a serving bowl.
272
00:11:07,300 --> 00:11:10,166
I'm smelling that chicken,
so let me check on that.
273
00:11:10,567 --> 00:11:12,367
Ooh.
274
00:11:12,367 --> 00:11:13,367
Oh, man. [sniffs]
275
00:11:13,367 --> 00:11:16,800
That is some
good-looking chicken skin.
276
00:11:16,800 --> 00:11:20,600
True love is Nick
not caring if I peel all
277
00:11:20,600 --> 00:11:22,066
of the skin off
of one of these.
278
00:11:23,467 --> 00:11:25,934
All right.
You can hear how crispy it is.
279
00:11:29,000 --> 00:11:30,266
[chuckles]
280
00:11:30,266 --> 00:11:32,700
Hmm.
281
00:11:32,700 --> 00:11:34,667
The brightness of the zhoug
282
00:11:34,667 --> 00:11:37,066
with that crispy,
fatty chicken
283
00:11:37,066 --> 00:11:41,967
is a match made in Valentine's
Day romantic heaven.
284
00:11:41,967 --> 00:11:44,433
Talk about some sexy thighs,
you know what I'm saying?
285
00:11:45,467 --> 00:11:47,000
Chicken looks cute, too.
286
00:11:47,000 --> 00:11:49,166
[upbeat music playing]
287
00:11:50,700 --> 00:11:53,400
[narrator] Next,
my Matbucha is everything
288
00:11:53,400 --> 00:11:55,567
your taste buds dream of,
289
00:11:55,567 --> 00:11:58,834
a dip, a salad, a sauce,
and a spread all in one.
290
00:11:59,166 --> 00:12:00,734
Swoon.
291
00:12:06,100 --> 00:12:07,367
[upbeat guitar music playing]
292
00:12:08,700 --> 00:12:10,667
This side dish
is just like Nick,
293
00:12:10,667 --> 00:12:13,000
always there for you
when you need it most,
294
00:12:13,000 --> 00:12:14,467
and it makes me so happy.
295
00:12:14,467 --> 00:12:15,967
I'm making Matbucha,
296
00:12:15,967 --> 00:12:19,100
which is a cooked tomato
and pepper salad
297
00:12:19,100 --> 00:12:20,867
that's common
in Moroccan cuisine,
298
00:12:20,867 --> 00:12:23,066
and it is so delightful.
299
00:12:23,066 --> 00:12:25,300
It's sweet and smoky,
300
00:12:25,300 --> 00:12:28,867
and I'm nestling it on a bed
of fluffy whipped feta
301
00:12:28,867 --> 00:12:31,200
and scooping it up
with fresh pita.
302
00:12:31,200 --> 00:12:32,767
I can't wait.
303
00:12:32,767 --> 00:12:36,000
I'm starting with a good glug
of olive oil in my pot here.
304
00:12:36,000 --> 00:12:38,467
And to this,
I'll add loads of garlic.
305
00:12:38,467 --> 00:12:40,166
The ingredients
to this Matbucha
306
00:12:40,166 --> 00:12:41,567
are really quite simple,
307
00:12:41,567 --> 00:12:43,467
but the magic
comes from how they all
308
00:12:43,467 --> 00:12:45,266
melt and mingle together.
309
00:12:45,266 --> 00:12:47,166
And they get cooked
for kind of a while,
310
00:12:47,166 --> 00:12:49,467
so their flavors
truly develop.
311
00:12:49,467 --> 00:12:51,767
And then a tablespoon
of sweet paprika
312
00:12:51,767 --> 00:12:54,100
to bring the smokiness.
313
00:12:54,100 --> 00:12:56,567
I'll let this sizzle
for just about a minute
314
00:12:56,567 --> 00:12:59,567
and allow the paprika
and the garlic to bloom.
315
00:12:59,567 --> 00:13:01,867
Matbucha is a cooked salad.
316
00:13:01,867 --> 00:13:04,000
It literally, in Arabic,
means cooked.
317
00:13:04,000 --> 00:13:06,367
It's sort of like
a thicker dip
318
00:13:06,367 --> 00:13:09,100
that you can get away with
eating just by the spoonful.
319
00:13:09,100 --> 00:13:11,667
I make this all the time,
especially in the winter.
320
00:13:11,667 --> 00:13:14,367
I get my vegetables
by reaching for a can
321
00:13:14,367 --> 00:13:17,467
of tomatoes and a jar
of roasted red peppers,
322
00:13:17,467 --> 00:13:20,300
and cooking them together
into the salads.
323
00:13:20,300 --> 00:13:23,000
It's simple,
but it's very comforting.
324
00:13:23,000 --> 00:13:26,100
Okay. I'm smelling that
paprika and that garlic.
325
00:13:26,100 --> 00:13:27,700
I'll add in my tomatoes now.
326
00:13:27,700 --> 00:13:31,800
I have a 28-ounce can
of whole peeled tomatoes.
327
00:13:31,800 --> 00:13:33,567
And then I'll break
them up with my spoon
328
00:13:33,567 --> 00:13:34,867
into little bits.
329
00:13:34,867 --> 00:13:36,600
And I like using
the whole peeled tomatoes
330
00:13:36,600 --> 00:13:38,800
because they taste
a little better
331
00:13:38,800 --> 00:13:40,266
than the crushed tomatoes.
332
00:13:40,266 --> 00:13:42,367
And then two roasted
red bell peppers.
333
00:13:42,367 --> 00:13:45,467
I'm just dumping them
out of the jar here.
334
00:13:45,467 --> 00:13:49,467
A teaspoon of sugar
will caramelize as this cooks
335
00:13:49,467 --> 00:13:52,266
and balance out
the acidity of the tomatoes.
336
00:13:52,266 --> 00:13:54,033
A couple of good pinches
of salt.
337
00:13:55,367 --> 00:13:57,066
And then a few cracks
of pepper.
338
00:13:58,166 --> 00:14:01,166
I'll bring this to a boil
and then reduce to a simmer
339
00:14:01,166 --> 00:14:04,467
and cook it uncovered
for a good 35 minutes
340
00:14:04,467 --> 00:14:07,000
to allow this
to reduce and thicken.
341
00:14:07,000 --> 00:14:09,600
And you never wanna rush it,
because it truly needs
342
00:14:09,600 --> 00:14:12,667
all of that time
for its flavors to meld
343
00:14:12,667 --> 00:14:16,367
and for this to transform
into magical Matbucha.
344
00:14:16,367 --> 00:14:18,567
In that time,
I'll get going on my feta.
345
00:14:20,066 --> 00:14:23,467
This spread is smooth
and so tangy from the feta.
346
00:14:23,467 --> 00:14:26,567
It is the ideal platform
for my Matbucha.
347
00:14:26,567 --> 00:14:28,900
And I'm just tossing it all
into a food processor.
348
00:14:28,900 --> 00:14:30,367
It's so easy.
349
00:14:30,367 --> 00:14:32,300
I love the way that feta,
350
00:14:32,300 --> 00:14:34,166
which is such
a crumbly cheese,
351
00:14:34,166 --> 00:14:36,567
transforms into a fluffy
352
00:14:36,567 --> 00:14:38,567
cloud-like
consistency in this.
353
00:14:38,567 --> 00:14:40,266
This is eight ounces of feta.
354
00:14:40,266 --> 00:14:42,166
It's briny, it's tangy,
355
00:14:42,166 --> 00:14:44,700
and it's so salty
in the best way.
356
00:14:44,700 --> 00:14:47,467
Three quarters of a cup
of whole milk Greek yogurt.
357
00:14:47,467 --> 00:14:50,667
We'll add that creamy
element and more tang.
358
00:14:50,667 --> 00:14:52,567
This is, like, tang on tang.
359
00:14:52,567 --> 00:14:55,500
I'll often add just a plop
of yogurt to Matbucha
360
00:14:55,500 --> 00:14:57,667
for that creamy element,
but I'm going the extra mile
361
00:14:57,667 --> 00:15:00,433
and making it super special
with the feta spread.
362
00:15:01,066 --> 00:15:02,266
Clove of garlic
363
00:15:02,867 --> 00:15:05,066
and the zest of half lemon.
364
00:15:05,066 --> 00:15:07,834
Lemon and feta
never been better.
365
00:15:10,266 --> 00:15:12,066
And then a drizzle
of olive oil.
366
00:15:12,066 --> 00:15:15,000
That extra bit of richness
goes a long way in this.
367
00:15:15,000 --> 00:15:16,367
I'm not adding salt
368
00:15:16,367 --> 00:15:18,066
because there is quite
a bit of salt in feta.
369
00:15:19,367 --> 00:15:21,266
And I'll just whiz it up
until it's creamy.
370
00:15:21,266 --> 00:15:23,066
[food processor grinding]
371
00:15:24,867 --> 00:15:25,700
Looks great.
372
00:15:25,700 --> 00:15:26,767
I'll plate it up.
373
00:15:26,767 --> 00:15:28,467
I've got my pita for dipping,
374
00:15:28,467 --> 00:15:30,600
and some veggies, and olives,
375
00:15:30,600 --> 00:15:31,967
and then all
the different snacks.
376
00:15:31,967 --> 00:15:33,767
And the girls
can just go wild.
377
00:15:33,767 --> 00:15:38,066
This is, like, an ideal
weeknight dinner for us.
378
00:15:38,066 --> 00:15:40,000
And I like to serve
this in a shallow bowl
379
00:15:40,000 --> 00:15:43,333
and spread a thick layer
of feta along the bottom.
380
00:15:44,567 --> 00:15:45,767
Okay. Ah.
381
00:15:46,867 --> 00:15:48,533
Hmm. Hmm.
382
00:15:49,166 --> 00:15:50,734
This is so flavorful.
383
00:15:51,600 --> 00:15:53,266
That's awesome.
384
00:15:53,266 --> 00:15:56,100
My Matbucha has become
super nice and thick.
385
00:15:56,100 --> 00:15:58,634
I'll spoon this
right over the feta.
386
00:15:59,166 --> 00:16:01,567
When the feta and the Matbucha
387
00:16:01,567 --> 00:16:04,166
mingle and mix together
on your plate,
388
00:16:04,166 --> 00:16:05,800
it will kinda
become a pink color.
389
00:16:05,800 --> 00:16:07,767
This is perfect
for Valentine's Day.
390
00:16:07,767 --> 00:16:09,367
Drizzle of olive oil.
391
00:16:09,367 --> 00:16:11,834
Look really pretty
and tastes good.
392
00:16:12,266 --> 00:16:13,166
[whispers] Oh, yeah.
393
00:16:13,166 --> 00:16:15,100
Got some cilantro and parsley.
394
00:16:15,100 --> 00:16:19,467
I mean, this is just begging
to be dunked with a pita.
395
00:16:21,200 --> 00:16:23,266
I'm gonna do, like,
a half-spoon,
396
00:16:23,266 --> 00:16:24,867
half-dunking switch.
397
00:16:31,266 --> 00:16:32,233
Hmm.
398
00:16:33,100 --> 00:16:34,000
Hmm.
399
00:16:34,000 --> 00:16:36,767
Those tomatoes are so sweet
400
00:16:36,767 --> 00:16:39,233
paired with that briny,
tangy feta.
401
00:16:40,266 --> 00:16:42,467
This marriage is gonna last.
402
00:16:42,467 --> 00:16:44,634
[upbeat music playing]
403
00:16:45,800 --> 00:16:46,767
[narrator] Still to come...
404
00:16:46,767 --> 00:16:48,767
The secret
to giving fried rice
405
00:16:48,767 --> 00:16:52,333
some eggstra special love
like you've never seen.
406
00:16:56,467 --> 00:16:57,734
[upbeat guitar music playing]
407
00:16:58,000 --> 00:17:00,166
[sizzling]
408
00:17:01,200 --> 00:17:03,667
Our chicken needs the perfect
pairing for our dinner.
409
00:17:03,667 --> 00:17:05,066
So, for a stunning side,
410
00:17:05,066 --> 00:17:08,200
I am making my Middle Eastern
veggie fried rice,
411
00:17:08,200 --> 00:17:09,967
which is fluffy, fragrant,
412
00:17:09,967 --> 00:17:12,166
basmati rice
that has poached eggs,
413
00:17:12,166 --> 00:17:13,767
nestled right in it.
414
00:17:13,767 --> 00:17:15,300
I'll build it
all in my braiser.
415
00:17:15,300 --> 00:17:17,200
I'm starting
with some yellow onion
416
00:17:17,200 --> 00:17:18,467
and yellow bell pepper
417
00:17:18,467 --> 00:17:20,333
that I'm cooking
in some olive oil.
418
00:17:21,600 --> 00:17:24,467
I'll pile in some grape
tomatoes and eggplant,
419
00:17:24,467 --> 00:17:27,200
which brings
such great sweetness.
420
00:17:27,200 --> 00:17:29,100
And I'll just let this cook
until the tomatoes
421
00:17:29,100 --> 00:17:30,800
start to break down
and the eggplant develops
422
00:17:30,800 --> 00:17:31,834
some great color.
423
00:17:32,367 --> 00:17:33,667
I love fried rice.
424
00:17:33,667 --> 00:17:36,266
Typically, I make Asian
fried rice with kimchi
425
00:17:36,266 --> 00:17:38,900
or whatever veggies we have,
but I figured,
426
00:17:38,900 --> 00:17:41,166
with that chicken,
we should channel some more
427
00:17:41,166 --> 00:17:43,900
Middle Eastern flavors
into this fried rice.
428
00:17:43,900 --> 00:17:47,000
Eggplant is central
to Middle Eastern cuisine,
429
00:17:47,000 --> 00:17:49,867
and it's not a veggie
that I use that often,
430
00:17:49,867 --> 00:17:53,400
but when it's salted well
and has some great color,
431
00:17:53,400 --> 00:17:55,166
it is so, so good.
432
00:17:55,166 --> 00:17:56,767
I love it in this.
433
00:17:56,767 --> 00:17:58,500
My veggies are looking great.
434
00:17:58,500 --> 00:17:59,834
I'll throw in some garlic
435
00:18:00,367 --> 00:18:01,700
and some fresh oregano,
436
00:18:01,700 --> 00:18:03,900
which is so earthy.
437
00:18:03,900 --> 00:18:06,467
And then a teaspoon
and a half of baharat,
438
00:18:06,467 --> 00:18:08,867
which is delicious.
439
00:18:08,867 --> 00:18:12,767
All-purpose seasoning that's
typically used to season meat.
440
00:18:12,767 --> 00:18:14,867
It's got some
great warm flavors
441
00:18:14,867 --> 00:18:16,667
like cinnamon and clove,
442
00:18:16,667 --> 00:18:19,000
as well as some
cumin and coriander.
443
00:18:19,000 --> 00:18:20,400
I just love this stuff.
444
00:18:20,400 --> 00:18:22,033
Some crushed red pepper,
445
00:18:22,767 --> 00:18:24,367
the zest of a lemon.
446
00:18:26,100 --> 00:18:27,066
All right.
447
00:18:27,066 --> 00:18:29,266
Just let the spices toast.
448
00:18:30,066 --> 00:18:31,967
And now,
it's time for my rice.
449
00:18:31,967 --> 00:18:33,967
I've got basmati rice here.
450
00:18:33,967 --> 00:18:37,300
It's day old, which means
that it's extra perfect
451
00:18:37,300 --> 00:18:40,367
for fried rice,
because when rice
452
00:18:40,367 --> 00:18:42,166
is a little bit dry,
453
00:18:42,166 --> 00:18:43,867
there's actually
more room within it
454
00:18:43,867 --> 00:18:45,634
to absorb the flavor.
455
00:18:46,166 --> 00:18:47,000
I'll season with salt.
456
00:18:48,700 --> 00:18:50,300
And then just stir
to incorporate this in
457
00:18:50,300 --> 00:18:51,467
with the veggies.
458
00:18:51,467 --> 00:18:53,867
Now, allow
the rice to heat up.
459
00:18:53,867 --> 00:18:56,100
Oh, these colors
are so beautiful together,
460
00:18:56,100 --> 00:18:57,767
like, confetti rice.
461
00:18:57,767 --> 00:18:59,934
[upbeat music playing]
462
00:19:01,667 --> 00:19:04,467
Now, one of my favorite
ways to eat eggs
463
00:19:04,467 --> 00:19:06,300
is to cook an egg
464
00:19:06,300 --> 00:19:09,166
right in the center
of a pile of rice.
465
00:19:09,166 --> 00:19:12,834
I'll create four little divots
in here to catch the eggs.
466
00:19:14,000 --> 00:19:15,100
I've got my divots.
467
00:19:15,100 --> 00:19:16,400
I'll crack my eggs in,
468
00:19:16,400 --> 00:19:18,166
taking care
not to break the yolk,
469
00:19:18,166 --> 00:19:19,667
because the runny yolk
470
00:19:19,667 --> 00:19:21,100
is one of the best parts
of this.
471
00:19:21,100 --> 00:19:22,533
[upbeat music playing]
472
00:19:24,200 --> 00:19:26,667
Four for four
with no broken yolks.
473
00:19:26,667 --> 00:19:28,900
I'll cover this up
and cook on medium low
474
00:19:28,900 --> 00:19:31,567
for about seven minutes
until the egg whites are set
475
00:19:31,567 --> 00:19:33,166
but the yolks are still runny.
476
00:19:35,467 --> 00:19:36,700
All right.
477
00:19:36,700 --> 00:19:37,967
I think the eggs are ready.
478
00:19:37,967 --> 00:19:39,567
Let me take a peek.
479
00:19:39,567 --> 00:19:41,567
Oh, those are perfect.
480
00:19:41,567 --> 00:19:44,867
The whites are totally opaque,
but if you jiggle the pan,
481
00:19:45,667 --> 00:19:47,000
the yolks are still soft.
482
00:19:47,000 --> 00:19:49,467
I'll finish with a slew
of pretty toppings.
483
00:19:49,467 --> 00:19:50,800
First, I've got to season,
484
00:19:50,800 --> 00:19:53,066
kinda make sure that those
eggs are salted.
485
00:19:53,066 --> 00:19:55,066
I'll get a squeeze
of lemon juice on here,
486
00:19:55,066 --> 00:19:56,000
more brightness.
487
00:19:56,000 --> 00:19:58,200
A drizzle of olive oil,
488
00:19:58,200 --> 00:20:01,834
dollops of yogurts
for that creamy, cooling tang.
489
00:20:04,166 --> 00:20:05,333
Toasted pine nuts
490
00:20:05,900 --> 00:20:07,967
that are so buttery,
491
00:20:07,967 --> 00:20:09,767
some thinly-sliced red onion.
492
00:20:09,767 --> 00:20:11,333
You could
also use pickled onion.
493
00:20:11,900 --> 00:20:12,700
Black pepper.
494
00:20:12,700 --> 00:20:15,066
I love to see speckles
of black pepper
495
00:20:15,066 --> 00:20:17,100
on my poached eggs.
496
00:20:17,100 --> 00:20:19,667
Fresh herbs, parsley,
and cilantro.
497
00:20:19,667 --> 00:20:21,700
Now, it's coming together.
498
00:20:21,700 --> 00:20:25,100
And lastly,
I'll nestle in my lemon wedges
499
00:20:25,100 --> 00:20:27,000
for an extra little
squeeze before we eat.
500
00:20:27,000 --> 00:20:28,600
Ta-da!
501
00:20:28,600 --> 00:20:29,867
I'm gonna go for it.
502
00:20:30,667 --> 00:20:33,233
Oh, that's a good, oozy yolk.
503
00:20:36,800 --> 00:20:37,667
Hmm.
504
00:20:38,367 --> 00:20:39,400
Hmm.
505
00:20:39,400 --> 00:20:42,166
There is such a range
of flavors in here,
506
00:20:42,166 --> 00:20:45,100
from the warm baharat
to all of the brightness
507
00:20:45,100 --> 00:20:46,667
from the veggies
and the lemon.
508
00:20:46,667 --> 00:20:48,400
It's almost too pretty to eat.
509
00:20:48,400 --> 00:20:51,000
Let's get this Valentine's Day
dinner started.
510
00:20:51,000 --> 00:20:54,100
[cheerful music playing]