Barefoot Contessa (2002–…): Season 11, Episode 18 - Impromptu Dinner - full transcript

LAST-MINUTE GUESTS? NO PROBLEM.
I ACTUALLY PRIDE MYSELF,

WITH A FEW THINGS
FROM THE PANTRY

AND SOME VEGETABLES
FROM THE FREEZER,

I CAN PULL TOGETHER DINNER
IN NO TIME AT ALL.

WITH A QUICK RAID OF MY PANTRY
AND THE FREEZER,

I'VE GOT A PERFECT
ONE-POT MEAL...

WITH ASPARAGUS
AND PEAS FROM THE FREEZER,

FOLLOWED BY...

AND I'M SERVING IT
WITH SHORTBREAD COOKIES

DIPPED IN CHOCOLATE.

I GUARANTEE YOU'LL HAVE ALL
THE INGREDIENTS IN YOUR PANTRY.



THIS IS BACK TO BASICS
ON LAST-MINUTE DINNER GUESTS,

AND I'M COOKING WITH
WHATEVER I HAVE ON HAND.

MY FRIEND MIGUEL CALLED EARLIER.
HE SAID HE'S IN TOWN

RESEARCHING HISTORIC HOUSES
FOR A PHOTO SHOOT,

AND, OF COURSE,
I HAD TO INVITE HIM FOR DINNER.

SO I THOUGHT, I'M GONNA
CHALLENGE MYSELF,

SEE IF I CAN MAKE HIM DINNER

FROM THINGS I ALREADY HAVE
IN THE HOUSE.

THE RISOTTO HAS
TO BE MADE BEFORE DINNER,

BUT I'M GONNA START
WITH DESSERT, OF COURSE,

CARAMEL PECAN SUNDAES
AND SHORTBREAD.

I'VE ALREADY GOT
THE SHORTBREAD DOUGH CHILLED.

I'LL SHOW YOU HOW I MADE IT.

THIS IS A REALLY
EASY DOUGH TO MAKE.



I MAKE IT IN AN ELECTRIC MIXER
FITTED WITH A PADDLE ATTACHMENT.

FIRST I PUT IN 3/4 OF A POUND
OF ROOM-TEMPERATURE BUTTER...

THEN I ADD 1 CUP OF SUGAR...

AND A TEASPOON OF GOOD VANILLA.

ADD 3 1/2 CUPS
OF ALL-PURPOSE FLOUR...

AND FINALLY, 1/4 OF A TEASPOON
OF KOSHER SALT.

TURN THE MIXER ON LOW

AND JUST MIX THE INGREDIENTS
TILL THEY JUST COME TOGETHER.

TURN THE DOUGH OUT
ONTO A FLOURED BOARD

AND SHAPE IT UNTIL IT COMES
INTO A FLAT DISK.

WRAP THE DISK IN PLASTIC WRAP

AND CHILL IN THE REFRIGERATOR
FOR ABOUT 30 MINUTES.

SO THIS IS THE SHORTBREAD DOUGH.

IT'S BEEN CHILLED,

AND NOW I'M GONNA ROLL IT OUT
AND MAKE COOKIES.

THIS IS A REALLY GREAT DOUGH,

PARTICULARLY BECAUSE
IT'S SO FLEXIBLE.

I CAN MAKE ALL DIFFERENT KINDS
OF STAR SHAPES AND...

THIS TIME, I THINK
I'M GONNA CUT IT IN HALF.

IT'S A LOT OF COOKIES
FOR JUST MIGUEL AND ME.

AND THE GOOD NEWS IS,
I CAN FREEZE THE OTHER HALF

FOR THE NEXT TIME HE SHOWS UP.

AND ACTUALLY, I EVEN FLOUR
THE ROLLING PIN.

THERE'S NO POINT
IN MAKING COOKIES

IF THEY'RE GONNA STICK
TO THE BOARD.

SO I'M JUST GONNA ROLL THIS OUT,
ABOUT 1/2 AN INCH THICK.

YOU DON'T WANT
THE DOUGH TOO COLD,

'CAUSE IF IT DOES,
IT STARTS TO CRACK.

IT'S REALLY HARD TO DEAL WITH.

IF IT GETS TOO THIN,
YOU CAN PUSH IT BACK TOGETHER.

JUST KEEP MOVING IT AROUND

UNTIL YOU GET
THE RIGHT THICKNESS.

I MAKE ALL KINDS OF COOKIES
FROM THIS SHORTBREAD DOUGH--

IT'S JUST WONDERFUL--
LIKE LINZER COOKIES

AND PECAN SHORTBREAD
BY PUTTING PECANS IN.

BUT THIS TIME I'M GONNA MAKE
LITTLE FINGER-SHAPED COOKIES.

I'M GONNA DIP 'EM IN CHOCOLATE.

IT'S GONNA BE GREAT
WITH THE SUNDAES.

SO I NEED THIS ABOUT
1/2 AN INCH THICK.

I ACTUALLY USE MY FINGER
TO SEE HOW THICK IT IS.

THAT'S PERFECT.

OKAY, READY FOR THE CUTTER.

SO THIS IS THE SORT OF FINGER
SHAPE THAT I WANT TO MAKE.

JUST CUT EACH COOKIE.

SOMETIMES IT'S HARD TO
COME OUT OF THE CUTTER,

BUT YOU JUST TAP THE EDGE
ON THE BOARD

AND IT'LL JUST COME RIGHT OUT.

SO I'M USING HALF-SHEET PAN,
PARCHMENT PAPER.

KEEPS THE PAN CLEAN,
THE COOKIES BAKE BETTER.

I LOVE PARCHMENT PAPER.

THESE ARE GONNA BE
DELICIOUS COOKIES.

SO I CAN GET BETWEEN
10 AND 16 COOKIES OUT OF THIS,

DEPENDING ON IF I REROLL
THE SCRAPS,

BUT I THINK I'LL JUST FREEZE
THE SCRAPS FOR LATER.

MY FRIEND MIGUEL'S IN TOWN.
I CAN'T WAIT TO SEE HIM.

HE'S HERE PHOTOGRAPHING
HISTORIC HOUSES IN EAST HAMPTON.

I SET HIM UP
WITH RICHARD BARONS,

THE WONDERFUL DIRECTOR OF
THE HISTORICAL SOCIETY.

HI, HOW ARE YOU?
NICE TO SEE YOU.
HI. HOW ARE YOU DOING?

NICE TO SEE YOU.
WHY DON'T YOU COME IN?

JUST A LITTLE BIT
OF SUGAR ON THE TOP.

JUST GIVES THEM
A LITTLE BIT OF SPARKLE

WHEN THEY COME OUT OF THE OVEN.

THE OSBORN JACKSON HOUSE
IS NAMED FOR THE FIRST FAMILY

AND THE LAST FAMILY
WHO LIVED HERE.

THE OSBORNS WERE HERE
FOR SIX GENERATION.

NOW I'M GONNA BAKE THEM,

350 DEGREES
FOR 20 TO 25 MINUTES

UNTIL THEY JUST START
TO BROWN ON THE EDGES.

THE EARLIEST PORTION
OF THE HOUSE

WAS BUILT AROUND 1740.

THE ROOM THAT
WE'RE IN RIGHT NOW

IS IN THE COLONIAL STYLE.

I LOVE THE WAY SHORTBREAD SMELLS
IN THE OVEN.

HERE WE ARE
IN THE KITCHEN

WITH AN ARRAY
OF ANCIENT TOOLS.

I THINK INA WOULD FIND THEM
VERY, VERY INTERESTING.

SHORTBREAD COOKIES DIPPED
IN CHOCOLATE,

NOW WHO WOULD HAVE
A PROBLEM WITH THAT?

SO WHAT I'M GONNA DO IS
I'M GONNA SHAVE SOME CHOCOLATE.

I'M USING SEMISWEET CHOCOLATE,

JUST ENOUGH FOR TEN COOKIES.

IF I DO IT IN CHUNKS,
IT'S NOT GONNA MELT RIGHT.

SO IT'S IMPORTANT
TO JUST TAKE YOUR KNIFE

AND JUST SHAVE IT OFF.

I CAN MAKE GANACHE, WHICH IS
CHOCOLATE AND CREAM TOGETHER,

BUT IT'LL NEVER REALLY HARDEN,

AND I LOVE WHEN IT'S SORT OF
A HARD CHOCOLATE COATING.

THE PROBLEM WITH THIS
IS YOU HAVE TO TEMPER IT,

AND I HATE THAT WHOLE THING
WITH THE THERMOMETERS,

SO I HAVE A REALLY
QUICK METHOD FOR TEMPERING.

OKAY. FIRST, I'M GONNA PUT HALF
THE CHOCOLATE IN A BOWL

AND MICROWAVE IT.

30 SECONDS.

THIS WHOLE PROCESS OF TEMPERING

IS TO MAKE SURE
THE CHOCOLATE STAYS SHINY,

WHICH YOU CERTAINLY
WANT IT TO DO.

AND USUALLY IT INVOLVES
THERMOMETERS--

IT'S A WHOLE PROCESS.

THIS IS LIKE TEMPERING
FOR IDIOTS, LIKE ME.

SO I'M JUST GONNA MELT IT
FOR 30 SECONDS, GIVE IT A STIR.

IT'S ALL ABOUT KEEPING
THE TEMPERATURE LOW.

AND YOU WANT TO
JUST BARELY MELT IT.

SO JUST GIVE IT A STIR.

IT'S NOT QUITE MELTED SO I'M
GONNA DO ANOTHER 30 SECONDS.

AND JUST KEEP DOING THAT UNTIL
THE CHOCOLATE'S JUST MELTED.

AND THEN WE'RE GONNA ADD
THE REST OF THE CHOCOLATE.

I ACTUALLY USE THE METHOD
FOR CHOCOLATE BARK,

WHITE CHOCOLATE
AND DARK CHOCOLATE,

AND I USE IT
FOR DIPPING STRAWBERRIES.

ANYTIME YOU USE CHOCOLATE
FOR A GARNISH, THIS IS PERFECT.

NOW LET'S SEE HOW IT'S DOING.

SO THE FIRST BIT
OF CHOCOLATE'S MELTED,

AND NOW WHAT I WANT TO DO
IS ADD THE REST OF IT

AND JUST MELT IT RIGHT IN,
AND WHAT THIS DOES

IS KEEP THE TEMPERATURE
FROM GETTING TOO HOT.

WHEN CHOCOLATE'S MELTED
AND NOT TEMPERED,

IT GETS THAT SORT OF BLOOM
WHERE IT'S SORT OF GRAY--

NOT VERY PRETTY.
YOU WANT REALLY GLOSSY,

DELICIOUS CHOCOLATE.

SO THAT'S JUST
GONNA MELT RIGHT IN.

OKAY, TIME TO DIP THE COOKIES.

SO THE COOKIES
ARE BAKED AND COOLED.

I'M JUST GONNA DRIZZLE CHOCOLATE
ACROSS THE TOP OF EACH ONE.

JUST HALF--I LIKE THE WAY IT
LOOKS WHEN IT'S BOTH.

NOW HOW GOOD DOES THAT LOOK?

THIS IS GONNA BE SO GOOD.

I LIKE WHEN IT'S ROUGH-LOOKING.
IT DOESN'T HAVE TO BE PERFECT,

LIKE IT JUST CAME OUT OF
A BOX OF COOKIES.

I WANT IT TO LOOK VERY HOMEMADE.

MMM. AFTER A NICE DINNER
OF RISOTTO PRIMAVERA,

I WOULD SAY
CARAMEL PECAN SUNDAES

AND SHORTBREAD DIPPED
IN CHOCOLATE,

I THINK MIGUEL
WILL BE VERY HAPPY.

THINK THEY'LL MISS JUST ONE?

OHH, THESE LOOK TOO GOOD.

NOTHING LIKE BEING COVERED
IN CHOCOLATE. IT'S SO DELICIOUS.

MY FRIEND MIGUEL IS IN TOWN.

HE'S PHOTOGRAPHING
HISTORIC HOUSES.

I'VE INVITED HIM FOR DINNER,
AND I JUST DECIDED I'M GONNA

MAKE HIM DINNER FROM THINGS
I ALREADY HAVE IN THE HOUSE.

I'M GONNA MAKE RISOTTO
JUST BEFORE DINNER,

BUT FIRST, I'M GONNA MAKE
CARAMEL PECAN SUNDAES.

FIRST, THE CARAMEL.
1/3 OF A CUP OF WATER,

1 1/2 CUPS OF SUGAR.

AND WHO DOESN'T LIKE
CARAMEL SAUCE?

JUST TURN IT ON LOW HEAT
UNTIL THE SUGAR DISSOLVES.

IN THE MEANTIME,
I'VE GOT SOME PECANS

WHICH ARE PERFECTLY FINE
THE WAY THEY ARE,

BUT THEY'RE SO MUCH BETTER
WHEN THEY'RE TOASTED.

SO I'M JUST GONNA
PUT SOME IN A DRY PAN...

JUST TURN ON THE HEAT

AND JUST TOAST THEM
FOR A FEW MINUTES.

AND REALLY, YOU CAN SMELL THEM.
YOU CAN TELL THE DIFFERENCE.

THAT WILL BE GREAT WHEN I MAKE
THE CARAMEL PECAN SUNDAES--

ICE CREAM, CARAMEL SAUCE,
TOASTED PECANS.

HOW BAD CAN THAT BE?

OKAY, I'M JUST GONNA
PUT THEM ASIDE IN A DISH.

MMM, LOVE THE SMELL
WHEN THEY'RE WARM.

OKAY, SO I'VE GOT MELTED SUGAR.

I'M JUST GONNA TURN
THE HEAT WAY UP,

LET IT BOIL AWAY.

I WANT IT TO BE 350 DEGREES
ON THE CANDY THERMOMETER.

IT'S GONNA TAKE PROBABLY
FIVE TO SEVEN MINUTES,

BUT YOU REALLY WANT
TO KEEP AN EYE ON IT.

AND DON'T STIR IT,
JUST SWIRL IT.

OTHERWISE, YOU CAN END UP
WITH A SOLID MESS.

OKAY, WHILE THAT BOILS,

I NEED 1 1/4 CUPS
OF HEAVY CREAM.

YOU CAN ALWAYS GET
CARAMEL SAUCE IN A JAR,

BUT IT'S SO MUCH BETTER
WHEN YOU MAKE IT YOURSELF,

AND IT LASTS FOREVER.

OKAY, THE CARAMEL--ACTUALLY,
YOU CAN REALLY SMELL IT.

IT'S JUST STARTING
TO CHANGE COLOR.

JUST GET IT
SO IT'S A REALLY WARM

SORT OF CHESTNUT COLOR.

PERFECT--

THE RIGHT COLOR,
IT'S 350 DEGREES.

I'M JUST GONNA POUR
THE CREAM IN.

THIS IS CRITICAL TIME.

JUST STAND BACK, 'CAUSE
IT'S GONNA BUBBLE UP VIOLENTLY.

FANTASTIC. THAT'S THE CREAM

AND THE VANILLA.

AND WHAT'S GONNA HAPPEN
IS THERE'S GONNA BE

SORT OF A MASS
IN THE BOTTOM OF IT,

BUT IF YOU JUST LET IT
SETTLE DOWN

IT WILL ALL COME INTO

A NICE, SMOOTH CARAMEL SAUCE.

MMM, THIS LOOKS GORGEOUS.

AND JUST TURN IT
ON VERY LOW HEAT

UNTIL IT ALL BECOMES
A REALLY NICE, SMOOTH SAUCE.

THE NEXT PLACE
I SET MIGUEL UP WITH

IS ONE OF THE OLDEST
PRIVATE HOUSES IN EAST HAMPTON.

IT'S SO LOVELY.
I HOPE HE LIKES IT.

OH, WOW, THIS IS
REALLY GREAT.
ISN'T IT?

AS YOU CAN SEE,

THE HOUSE HAS A LOT OF
PRE-REVOLUTIONARY WAR CHARM.

THAT'S THE ORIGINAL FIREPLACE
WHICH WAS USED FOR COOKING.
UH-HUH.

THERE'S A BEEHIVE OVEN...
OH, YEAH,
I SEE IT. YEAH.

AND NOW THE PANTRY
RIGHT OVER THERE.
THAT'S GREAT.

I LOVE THE WALLS.
I LOVE THE COLOR.

YEAH, IT'S STRIPPED DOWN TO
THE ORIGINAL GREEN MILK PAINT.

REALLY, REALLY,
REALLY NICE.

HERE IS WHERE
THE CURRENT OWNERS

STRIPPED DOWN TO
THE ORIGINAL WALLPAPER.
OH, IT'S WONDERFUL.

ISN'T IT BEAUTIFUL?
YEAH,
REALLY INTERESTING.

WELL, YOU CAN'T HAVE ICE CREAM
SUNDAES WITHOUT ICE CREAM.

EVERYBODY'S GOT SOME KIND OF
ICE CREAM IN THE FREEZER.

SO I'VE GOT VANILLA
AND BUTTER PECAN.

THIS IS WHAT I'M GONNA DO--

WHAT I LOVE TO DO IS SCOOP
THE ICE CREAM IN ADVANCE

AND PUT IT IN A LITTLE GLASS
AND THEN FREEZE THE WHOLE THING.

AND THEN THE GLASS GETS
REALLY FROSTY,

AND THEN I CAN POUR THE CARAMEL

AND PECANS ON AFTERWARDS,
AND THE COOKIES.

SO ONE SCOOP OF EACH.

IT'S REALLY EASY TO TAKE
STORE-BOUGHT ICE CREAM

AND DRESS IT UP FOR COMPANY.
HERE'S SOME OTHER WAYS I DO IT.

HOMEMADE RASPBERRY SAUCE
IS REALLY ELEGANT,

AND IT'S SO EASY TO MAKE.

HEAT UP 1/2 A PINT OF
RASPBERRIES AND 1/2 A CUP SUGAR,

AND PUT THEM IN A FOOD PROCESSOR

WITH A CUP OF
SEEDLESS RASPBERRY JAM

AND A SPLASH OF FRAMBOISE,

AND YOU'VE GOT A FABULOUS TRIPLE
RASPBERRY SAUCE.

AND HERE'S ANOTHER IDEA
THAT'S REALLY DELICIOUS

AND SO FAST.

AFFOGATO IS A GREAT
ITALIAN DESSERT.

IT JUST TAKES A FEW STEPS
AND YOU'RE READY.

FIRST, BREW SOME
ESPRESSO COFFEE.

THEN SCOOP SOME VANILLA ICE
CREAM INTO A PRETTY BOWL.

POUR OVER THE ESPRESSO,

AND GARNISH IT

WITH SOME CHOCOLATE-COVERED
ESPRESSO BEANS.

YOU'VE GOT DESSERT, AND YOU
DON'T EVEN HAVE TO SERVE COFFEE.

SO THAT'S TWO GOOD
ICE CREAM DESSERTS,

BUT THESE ARE DESTINED
FOR CARAMEL AND PECANS.

I'M JUST GONNA STORE THEM
IN THE FREEZER,

AND THE GLASS WILL GET
NICE AND FROSTED,

AND WE CAN HAVE THEM
FOR DESSERT ANYTIME.

NEXT, I'M GONNA MAKE RISOTTO.
THE GOOD NEWS ABOUT RISOTTO

IS THAT IT'S A BASIC RECIPE
YOU CAN ADD ALMOST ANYTHING TO.

AND I'VE GOT SOME VEGETABLES
IN THE FREEZER

THAT ARE GONNA BE PERFECT.

ONE THING I REALLY BELIEVE
IS COOKING'S HARD.

IT'S NOT SO EASY,
AND ONE OF THE THINGS I DO

TO MAKE IT EASIER FOR MYSELF

IS I HAVE A FEW
REALLY BASIC RECIPES.

I CAN CHANGE THE INGREDIENTS

AND HAVE COMPLETELY
DIFFERENT DISHES,

AND RISOTTO IS
ONE OF THOSE DISHES.

I MEAN, IF I HAVE LEEKS
AND FENNEL IN THE FRIDGE

AND ASPARAGUS, I CAN MAKE
ONE KIND OF RISOTTO.

IF I HAVE BUTTERNUT SQUASH
IN THE FRIDGE,

I CAN MAKE A DIFFERENT ONE.

BUT ONCE I'VE GOT
THE BASIC PROCESS MASTERED,

I FEEL REALLY COMFORTABLE
MAKING ANY KIND OF RISOTTO.

SO I'M GONNA START
WITH LEEKS AND FENNEL.

I'VE GOT FENNEL ALL CHOPPED UP,

AND THE LEEKS
I'M JUST GONNA WASH.

I'M GONNA MAKE
RISOTTO PRIMAVERA

WITH ALL KINDS OF
SPRING VEGETABLES.

I'M JUST GONNA HEAT UP
SOME OIL AND BUTTER,

ABOUT 1 1/2 TABLESPOON OF EACH.

OKAY, LET THAT GET HOT.

I'M GONNA CHOP UP THE LEEKS.

I LOVE LEEKS. I THINK THEY HAVE
A REALLY DELICATE ONION FLAVOR,

AND THEY'RE FANTASTIC
IN RISOTTO.

SO RIGHT INTO THE PAN--

3 CUPS OF LEEKS

AND ABOUT A CUP OF FENNEL.

SO JUST SAUTé THE FENNEL
AND LEEKS UNTIL THEY'RE TENDER

AND JUST BEFORE
THEY START TO BROWN.

IT SHOULD TAKE ABOUT
FIVE TO SEVEN MINUTES.

ANOTHER THING THAT I KEEP
IN THE FREEZER ALL THE TIME--

I HAVE TO SAY
IT'S MY ONE WEAKNESS--

IS HOMEMADE CHICKEN STOCK.

I THINK IT MAKES ALL
THE DIFFERENCE IN THE WORLD.

IF YOU DON'T HAVE IT,
USE CANNED CHICKEN STOCK,

BUT IT REALLY MAKES
A DIFFERENCE.

I JUST THINK IT ADDS
GREAT DEPTH OF FLAVOR TO THINGS,

TO SOUPS, STEWS.

I'M GONNA HEAT UP ABOUT 6 CUPS.

SO THE FIRST THING I NEED
IS ARBORIO RICE.

THIS IS A SPECIAL
KIND OF ITALIAN RICE

THAT HAS JUST THE RIGHT AMOUNT
OF STARCH IN IT.

SO I NEED 1 1/2 CUPS.

I'M JUST GONNA PUT IT RIGHT
INTO THE VEGETABLES.

AND IT'S IMPORTANT
TO COOK IT FOR A MINUTE.

YOU WANT TO COAT EACH GRAIN
WITH BUTTER AND OIL.

JUST MAKE SURE
IT'S REALLY WELL-COATED,

BECAUSE OTHERWISE THE RISOTTO
WILL GET ALL STICKY.

YOU DON'T WANT STICKY RISOTTO.

AND I'M GONNA ADD
LOTS OF DRY WHITE WINE--

ABOUT 2/3 OF A CUP
OF WHITE WINE.

FANTASTIC.

JUST LET THE WINE GET ABSORBED.
IT'LL JUST TAKE A MINUTE.

SO THE CHICKEN STOCK
IS SIMMERING AWAY.

I'M JUST GONNA ADD JUST ENOUGH,
ABOUT TWO LADLEFULS,

AND COOK THE RISOTTO UNTIL
IT'S JUST ABOUT ABSORBED...

AND THEN ADD MORE CHICKEN STOCK.

THIS WHOLE PROCESS IS GONNA TAKE
ABOUT 20 MINUTES.

ACTUALLY I FIND MAKING RISOTTO
KINDA THERAPEUTIC.

AT THE END OF A LONG DAY,

ALL I HAVE TO DO
IS STAND HERE AND STIR.

IT JUST GETS A LITTLE BIT DRY,

AND THEN YOU PUT TWO MORE
LADLES OF STOCK IN

AND JUST LET IT SIMMER AWAY.

I CAN'T WAIT TO SEE MIGUEL.

HE'S COME TO PHOTOGRAPH
HISTORIC HOUSES OF EAST HAMPTON,

AND IT'S BEEN A WHILE, SO I HAVE
TO CATCH UP WITH HIS ADVENTURES.

NOW HERE'S
A REAL GREAT FIND.

IN THE MASTER BEDROOM
THEY UNCOVERED A FIREPLACE

THAT WAS HIDDEN BEHIND
THE PLASTER.

I LOVE IT. THIS HOUSE
IS REALLY GONNA MAKE

A GREAT, GREAT LOCATION
FOR THE PHOTO SHOOT.

AND NOW FOR THE VEGETABLES.

I HAVE TO ADMIT,
I DON'T LOVE FROZEN VEGETABLES.

THEY'RE A FEW THAT
ARE ACTUALLY REALLY GOOD,

AND ASPARAGUS AND PEAS
ARE TWO OF THEM.

SO I'VE GOT A POUND OF ASPARAGUS
AND 10 OUNCES OF PEAS.

GOOD NEW ABOUT
FROZEN VEGETABLES...

IS THEY'VE ALREADY
BEEN BLANCHED.

WHEN I PUT FRESH VEGETABLES
INTO RISOTTO,

I LIKE TO BLANCH THEM FIRST,
BUT, WELL,

YOU DON'T HAVE TO DO THAT
WITH FROZEN VEGETABLE.

I'M JUST GONNA CUT THEM IN HALF,

AND THEN I'M JUST GONNA TOSS 'EM
RIGHT INTO THE RISOTTO

AND LET THE HEAT OF THE RISOTTO
DEFROST THEM AND COOK THEM.

AND 10 OUNCES OF FROZEN PEAS.

YOU DON'T WANT
THOSE TINY LITTLE PEAS.

YOU WANT THE BIGGER PEAS.

RIGHT IN,
AND JUST GIVE IT A STIR.

I MEAN, THIS IS A REALLY
GOOD DINNER, ISN'T IT?

RICE AND VEGETABLES.

NEEDS A LITTLE MORE
CHICKEN STOCK.

SO IN THE SAME WAY THAT I LIKE

SORT OF AN ACIDITY
TO SOME THINGS,

I THINK LEMON ZEST WOULD REALLY
BRING OUT THE FLAVORS OF THIS.

SO I'M JUST GONNA TAKE
THE ZEST OF A LEMON,

ABOUT A TABLESPOON
OF FRESH LEMON ZEST,

AND JUST PUT IT RIGHT IN.

SALT AND PEPPER,

ABOUT 2 TEASPOONS OF SALT--

IT REALLY NEEDS QUITE A BIT

'CAUSE IT'S
A BIG POT OF RISOTTO--

ABOUT 1 TEASPOON OF PEPPER.

AND THEN JUST BEFORE DINNER,
I'M GONNA FINISH IT OFF.

JUST A FEW MORE THINGS TO ADD

TO MAKE IT ABSOLUTELY THE MOST
FABULOUS RISOTTO PRIMAVERA.

I CAN'T WAIT TO SEE MIGUEL.
THIS IS GONNA BE REALLY FUN.

MY FRIEND MIGUEL FLORES-VIANNA
IS COMING FOR DINNER,

AND I'M MAKING A BIG POT
OF RISOTTO PRIMAVERA.

I JUST THINK IT'S THE KIND OF
THING THAT YOU CAN PULL TOGETHER

FROM INGREDIENTS I HAVE IN
THE HOUSE, NO GROCERY SHOPPING.

BUT ALSO, HE'S BEEN SCHLEPPING
AROUND HISTORIC SITES ALL DAY.

IT'S GONNA BE NICE TO HAVE
SOMETHING WARM IN HIS TUMMY.

SO I'M JUST GONNA FINISH
THE RISOTTO

WITH A FEW MORE INGREDIENTS
TO MAKE IT FANTASTIC--

A LITTLE RICHNESS
WITH MASCARPONE,

ABOUT 1/3 OF A CUP...

SOME FRESH LEMON JUICE,

JUST A BIG SQUEEZE,
COUPLE OF TABLESPOONS,

AND, OF COURSE,
PARMESAN CHEESE--

YOU CAN'T HAVE RISOTTO
WITHOUT PARMESAN--

ABOUT 1/4 OF A CUP
OF PARMESAN CHEESE.

I ALREADY HAVE IT GRATED.

I GRATED IT IN
THE FOOD PROCESSOR.

JUST STIR IT ALL IN,

AND VOILà,

DINNER'S READY.

MMM, THIS LOOKS FANTASTIC.

I'M JUST GONNA TASTE IT, JUST
TO MAKE SURE IT'S REALLY GREAT.

JUST A LITTLE.

THAT'S GOOD RISOTTO.

I CAN REALLY TASTE
THE VEGETABLES,

AND THE LEMON REALLY GIVES IT
A WONDERFUL FLAVOR,

PARMESAN, A LITTLE BIT
OF MASCARPONE.

SO THAT'S DINNER READY.

JUST A FEW MORE THINGS
TO DO BEFORE MIGUEL GETS HERE.

LET ME JUST TALK YOU THROUGH IT.

FOR THE RISOTTO,

I'LL JUST HEAP A GENEROUS
SERVING INTO TWO BOWLS...

THEN TOP EACH ONE
WITH MORE PARMESAN

AND A SPRINKLING OF CHIVES.

IT'S GONNA LOOK FABULOUS,
AND IT'S GONNA TASTE DELICIOUS.

I REALLY DON'T HAVE TO WORRY
ABOUT UNEXPECTED GUESTS

WHEN I HAVE SIMPLE RECIPES
LIKE THIS ONE UP MY SLEEVE.

AND BELIEVE ME,
DESSERT IS JUST AS EASY.

AFTER DINNER, I'M JUST GONNA
POUR THAT GORGEOUS CARAMEL SAUCE

OVER THE SCOOPS OF VANILLA
AND PECAN ICE CREAM.

THEN SPRINKLE OVER
THE TOASTED PECANS,

AND THE SUNDAES WILL BE READY.

THEY'LL BE DELICIOUS

WITH A TRAY OF SHORTBREADS
DIPPED IN CHOCOLATE.

DINNER JUST DOESN'T GET
ANY SIMPLER OR BETTER THAN THIS.

MIGUEL'S HERE.
I'M COOL. I'M CALM.

I'VE GOT EVERYTHING
UNDER CONTROL.

MIGUEL.
SO NICE TO SEE YOU.

I'M SO GLAD TO SEE YOU.
COME ON IN.

IT'S SO KIND OF YOU TO INVITE ME
ON SUCH SHORT NOTICE.

WELL, I CAN DEFINITELY WHIP
SOMETHING UP FOR DINNER.

THANK YOU.
I'M SURE
I CAN DO IT.

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