Barefoot Contessa (2002–…): Season 11, Episode 7 - Breakfast Party - full transcript
ONE OF MY FAVORITE TIMES
TO ENTERTAIN IS BREAKFAST.
ALL YOU NEED IS A PLAN,
SIMPLE MENU--YOU'RE GOOD TO GO.
MY FRIEND STEPHEN
IS COMING OVER,
AND I'M GONNA SHOW HIM
HOW EASY IT REALLY IS.
FIRST, I'M MAKING
BUTTERMILK CHEDDAR BISCUITS
THAT I CAN MAKE
THE NIGHT BEFORE
AND POP INTO THE OVEN
FOR BREAKFAST.
THEN HOMEMADE STRAWBERRY JAM
THAT TAKES JUST 30 MINUTES
TO MAKE
AND A CITRUSY BREAKFAST COCKTAIL
CALLED JUICE OF A FEW FLOWERS
WITH THE MOST DELICIOUS
HERBED SCRAMBLED EGGS.
SO IT'S BACK TO BASICS,
BAREFOOT STYLE,
AND I'M MAKING BREAKFAST.
Closed Captions provided by
Scripps Networks, LLC.
Captioned by
Closed Captioning Services, Inc.
I LOVE GIVING A PARTY
FOR BREAKFAST,
BUT WHO WANTS TO GET UP
AT 4:00 IN THE MORNING AND BAKE?
NOT ME.
WHAT I LEARNED
WHEN I RAN BAREFOOT CONTESSA
IS I CAN MAKE BISCUITS
THE NIGHT BEFORE
AND PUT THEM IN THE OVEN
IN THE MORNING,
AND THEY'RE FANTASTIC.
SO I'M GONNA MAKE
CHEDDAR BUTTERMILK BISCUITS.
THE KEY TO MAKING GOOD BISCUITS
IS REALLY COLD INGREDIENTS--
BUTTER, EGGS, MILK.
SO I NEED
1 1/2 STICKS OF BUTTER.
IT'S INCREDIBLY IMPORTANT
TO HAVE REALLY COLD INGREDIENTS
WHEN YOU'RE MAKING BISCUITS,
BECAUSE WHEN THE HEAT
OF THE OVEN HITS THE BISCUITS,
IT HITS THE BUTTER, AND
THE STEAM CAUSES THEM TO PUFF UP
SO THEY'RE
REALLY LIGHT AND FLAKY.
SOME PEOPLE ACTUALLY EVEN
ALSO FREEZE THE FLOUR,
BUT I THINK
THAT'S A LITTLE EXTREME.
OKAY, THE DRY INGREDIENTS--
2 CUPS OF FLOUR.
YOU JUST WANT TO LIGHTEN
THE FLOUR WITH YOUR CUP.
IT'S REALLY NOT NECESSARY
TO SIFT IT. ALL-PURPOSE FLOUR.
THAT'S ONE,
TWO.
AND BECAUSE I WANT
REALLY LIGHT AND FLAKY BISCUITS,
A TABLESPOON OF BAKING POWDER.
SEEMS LIKE A LOT,
BUT IT'S REALLY WORTH IT.
1 1/2 TEASPOONS OF SALT
SO THEY HAVE LOTS OF FLAVOR.
OKAY, NEXT FOR THE BUTTER.
IT'S UNSALTED BUTTER.
PUT IT IN WITH THE FLOUR
AND JUST MIX IT UNTIL
IT'S ABOUT THE SIZE OF PEAS.
OKAY, NOW BUTTERMILK AND EGG.
BUTTERMILK'S ACTUALLY GREAT.
IT KEEPS BAKING REALLY MOIST,
AND IT'S LOW-FAT, TOO,
WHICH IS PRETTY HARD TO ARGUE
WHEN YOU JUST PUT 12 TABLESPOONS
OF BUTTER IN SOMETHING,
BUT WHAT THE HECK?
SO I NEED 1/2 A CUP
OF BUTTERMILK,
ONE EGG,
AND BOTH OF THESE
ARE REALLY COLD,
SO IT'LL KEEP
THE BUTTER COLD.
I'M JUST GONNA
WHISK THEM TOGETHER.
OKAY, CAN'T MAKE
CHEDDAR BUTTERMILK BISCUITS
WITHOUT GOOD CHEDDAR.
I ACTUALLY LOVE LIKE VERMONT
CHEDDAR OR ENGLISH CHEDDAR,
SOMETHING REALLY SHARP
THAT'S GOT--
YOU REALLY KNOW IT'S CHEDDAR.
SO I NEED ABOUT A CUP.
I'M JUST GONNA GRATE IT
ON A BIG BOX GRATER.
YOU CAN DO THIS
IN A FOOD PROCESSOR,
BUT WHY GET
THE FOOD PROCESSOR ALL DIRTY?
I KNOW STEPHEN LOVES
CHEDDAR BISCUITS,
SO I THINK
IT'LL BE PERFECT FOR HIM.
SO THE GOAL IS REALLY LIGHT,
FLAKY BISCUITS
WITH LOTS OF FLAVOR,
AND THE BUTTERMILK
IS GONNA GIVE IT
A LITTLE BIT OF A TANGY FLAVOR,
AND THE CHEDDAR'S GONNA
JUST GIVE IT SO MUCH FLAVOR.
OKAY, THAT SHOULD BE JUST ABOUT
A CUP OF GOOD CHEDDAR.
AND WHAT I'M GONNA DO IS I'M
GONNA MIX IT WITH A LITTLE FLOUR
SO IT DOESN'T CLUMP
IN THE BISCUITS--
JUST A TABLESPOON OR SO--
AND THEN
1 CUP OF GRATED CHEDDAR.
AND JUST MIX IT
ALL TOGETHER.
OKAY, SO NOW I'M READY
TO PUT IT ALL INTO THE MIXTURE.
SO YOU WANT THE BUTTER
THE SIZE OF PEAS IN THE FLOUR,
AND IT'S PERFECT RIGHT NOW,
SO I'M JUST GONNA
PUT IN THE WET INGREDIENTS.
SO COLD BUTTERMILK
AND COLD EGG,
JUST POUR IT IN
PRETTY QUICKLY...
AND THE CHEDDAR
MIXED WITH A LITTLE BIT
OF FLOUR.
OKAY, THAT'S IT.
IT'S REALLY FAST.
I'M GONNA CLEAR THE DECKS,
ROLL IT OUT.
USUALLY I USE
A COOKIE CUTTER FOR THIS,
FOR BISCUITS--SOME ROUND ONE,
MAYBE SOMETIMES
WITH A FLUTED EDGE--
AND THEN ONE DAY
I COULDN'T FIND IT.
AND I THOUGHT
OH, MY GOD, WHAT AM I GONNA DO?
AND I REALIZED
I COULD JUST DO IT WITH A KNIFE.
AND IT WAS SO MUCH EASIER,
AND IT LOOKS VERY ROUGH
AND HOMEMADE-LOOKING.
I LOVE IT.
SO A LITTLE FLOUR
FOR THE DECK
TO MAKE SURE THEY DON'T STICK.
AND THE DOUGH--
JUST DUMP IT RIGHT OUT.
I'M JUST GONNA GIVE IT
A QUICK KNEAD,
NOT SO MUCH THAT YOU MELT
THE BUTTER IN THE DOUGH.
USE LOTS OF FLOUR SO THAT
THEY DON'T STICK TO THE DECK.
NO POINT IN MAKING BISCUITS
IF YOU CAN'T GET THEM
OFF THE COUNTERTOP.
OKAY, JUST KEEP FLOURING IT,
MAKING SURE IT MOVES AROUND
ON THE DECK.
SO I'M GONNA DO
A RECTANGLE,
MAYBE ABOUT
10 INCHES BY 5 INCHES,
AND I'LL GET EIGHT
BUTTERMILK BISCUITS OUT OF IT.
SO ABOUT 3/4 OF AN INCH THICK,
SOMEWHERE BETWEEN
1/2 AND 3/4 OF AN INCH THICK.
DO IT IN A NICE RECTANGLE,
LIKE THAT.
OKAY, BIG KNIFE.
AND SOMETIMES YOU EVEN
FLOUR THE KNIFE
TO MAKE SURE
THEY DON'T STICK.
CUT IT RIGHT DOWN THE MIDDLE.
THIS IS THE PART WHERE
I COULDN'T FIND THE CUTTER,
AND I THOUGHT, WELL, I'M JUST
GONNA CUT THEM UP,
AND THEY CAME OUT REALLY ROUGH
AND VERY HOMEMADE-LOOKING.
I LOVE THEM.
JUST LIKE THAT.
OKAY, ONTO A SHEET PAN.
MY FRIEND STEPHEN'S REALLY BUSY,
AND HE LOVES TO ENTERTAIN,
AND TOMORROW I'M GONNA SHOW HIM
HOW EASY IT IS
TO GIVE A BREAKFAST PARTY.
SO THESE ARE GONNA GO
INTO THE REFRIGERATOR,
AND THEN TOMORROW I'M GONNA
BRUSH THEM WITH EGG WASH
AND SPRINKLE THEM WITH CHEDDAR,
AND THEY'RE GONNA BE SO GOOD
WHEN THEY COME OUT OF THE OVEN.
THERE'S SOMETHING SO SPECIAL
ABOUT HOMEMADE STRAWBERRY JAM
FOR BREAKFAST.
IT JUST MAKES IT FEEL
LIKE A PARTY.
AND IT'S SO EASY,
YOU CAN MAKE IT
THE NIGHT BEFORE.
WELL, ACTUALLY YOU CAN MAKE IT
A MONTH BEFORE.
AND JUST TAKE
FRESH STRAWBERRIES.
I'VE GOT 2 PINTS, HULLED.
AND I'VE REALLY
JUST CHOPPED THEM IN HALF.
I LIKE WHEN THERE ARE
WHOLE PIECES OF STRAWBERRIES
IN THE JAM.
SO 3 PINTS OF STRAWBERRIES
RIGHT INTO THE POT.
I CUT THE BIG ONES IN QUARTERS
AND THE SMALL ONES IN HALVES.
I LOVE TO SEE
BIG PIECES OF STRAWBERRY IN JAM.
AND THEN I'M JUST GONNA
ADD A FEW THINGS THAT ARE GONNA
BRING OUT THE REAL ESSENCE
OF THE STRAWBERRY--
3 CUPS OF SUPERFINE SUGAR.
THIS IS THE KIND
THAT YOU USE FOR DRINKS.
IT MELTS REALLY QUICKLY.
IF YOU CAN'T FIND
SUPERFINE SUGAR,
YOU CAN TAKE REGULAR SUGAR,
PUT IT IN THE FOOD PROCESSOR
AND BLEND IT,
AND IT BECOMES SUPER FINE.
OR SOMETIMES YOU CAN FIND
CASTOR SUGAR,
WHICH IS THE ENGLISH VERSION.
AND THEN TO GIVE IT
EVEN MORE FLAVOR,
SORT OF TO BRING
OUT THAT STRAWBERRY-NESS,
IS ORANGE FLAVORED LIQUEUR.
I'M GONNA PUT IN 2 TABLESPOONS.
MMM, LOVE THE WAY
THAT SMELLS.
OKAY, I'M JUST GONNA BRING
THAT UP TO A SIMMER,
LET THAT BOIL AWAY,
AND IN THE MEANTIME,
I'M GONNA CHOP UP A GREEN APPLE.
IT'S GONNA THICKEN THE JAM.
GREEN APPLE HAS
LOTS OF PECTIN IN IT.
IT'S ACTUALLY AVAILABLE
IN UNDERRIPE FRUIT,
AND SINCE THE STRAWBERRIES
ARE SO RIPE,
IT DOESN'T HAVE
A LOT OF PECTIN.
WHAT'S AMAZING IS IT
JUST SORT OF MELTS INTO THE JAM,
AND YOU DON'T KNOW
IT'S THERE.
SO I'M GONNA JUST
CHOP IT UP.
I'M ONLY GONNA USE HALF.
THE OTHER HALF'S A SNACK.
IF I WANT TO DO THESE
SIX MONTHS IN ADVANCE,
I COULD PUT THEM
IN A CANNING JAR,
BUT SINCE
I'M SERVING IT TOMORROW,
I'M JUST GONNA
PUT IT IN A BOWL.
OKAY, THAT'S HALF A GREEN APPLE.
AND HERE'S
THE SURPRISE INGREDIENT--
1/2 A CUP OF BLUEBERRIES.
IT GIVES THE STRAWBERRY JAM
DEPTH OF FLAVOR AND COLOR.
GIVE IT A BIG STIR.
OH, IT SMELLS WONDERFUL.
REALLY FRESH STRAWBERRIES,
THAT'S ALL I'M GONNA TASTE.
SO THIS IS GONNA SIMMER AWAY
UNTIL IT GETS TO BE
ABOUT 220 DEGREES
ON A CANDY THERMOMETER.
IT SHOULD TAKE
ABOUT 25 OR 35 MINUTES.
I'M JUST GONNA
KEEP AN EYE ON IT,
LOOK AT IT
ONCE IN A WHILE,
AND IF ANY OF THE FOAM COMES UP,
I'LL JUST SKIM IT RIGHT OFF.
THIS IS GONNA BE
REALLY GOOD STRAWBERRY JAM.
THAT'S NOT TOO HARD.
GETTING READY FOR A PARTY IS NOT
ALWAYS JUST ABOUT THE FOOD.
HERE ARE FIVE MORE THINGS
I LIKE TO DO
TO GET READY IN ADVANCE.
I GET THE COFFEE MACHINE
READY, FILL IT WITH WATER
AND A ROUNDED TABLESPOON
OF COFFEE FOR EVERY 2 CUPS.
SO IN THE MORNING,
ALL I HAVE TO DO
IS TURN ON THE SWITCH.
I PUT BUTTER
IN LITTLE RAMEKINS,
AND LEAVE IT
OUT OF THE FRIDGE
SO IT'S ROOM TEMPERATURE
WHEN WE'RE READY FOR BREAKFAST.
THEN I SET THE TABLE.
I ALWAYS KEEP THE COLOR
UPBEAT FOR BREAKFAST,
SO BLUE-AND-WHITE-STRIPED CLOTH
IS PERFECT,
PLAIN WHITE NAPKINS,
WHITE PLATES.
THEN SIMPLE FLOWERS.
I PICK ONE PALETTE,
LIKE LIME GREEN AND WHITE,
AND DO LOTS OF DIFFERENT
FLOWERS IN THE SAME COLOR.
AND THEY JUST GO ON THE TABLE,
AND THE TABLE'S READY.
OKAY, BACK TO THE JAM.
AND THE KEY HERE
IS TO USE A CANDY THERMOMETER.
I'M JUST GONNA CHECK
AND MAKE SURE IT'S REALLY 220.
BUBBLING AWAY, IT'S BEGINNING
TO LOOK LIKE STRAWBERRY JAM.
PERFECT.
THAT WAS PRETTY EASY,
WASN'T IT?
OKAY, NOW I'VE GOT THE JAM DONE,
BUTTERMILK CHEDDAR BISCUITS.
I'M GONNA GO TO SLEEP.
I'M GONNA REST REALLY EASY.
IT'S ALL TAKEN CARE OF.
THE ONE THING I LEARNED
AFTER CATERING PARTIES
FOR 20 YEARS
IS MY FRIENDS
WON'T HAVE MORE FUN
IF I MAKE EVERYTHING MYSELF,
SO FOR A BREAKFAST PARTY,
I HIT THE BAKERY.
I LOVE MAKIN'
A BIG BREAD BASKET
WHERE EVERYBODY
HELPS THEMSELVES,
BUT IT'S SO EASY FOR IT
TO LOOK LIKE A DOG'S BREAKFAST,
EVERYTHING JUST PILED
IN TOGETHER.
SO I USUALLY CHOOSE THINGS
THAT LOOK DIFFERENT,
THAT HAVE DIFFERENT
FLAVORS AND TEXTURES--
SLICES OF BREAD, SMALL ROLLS,
SOMETHING SWEET.
BUT I THINK
FOR THIS BREAKFAST--
LET'S SEE,
I'VE GOT THE CHEDDAR BISCUITS.
THEY'LL BE GREAT
WITH THE SCRAMBLED EGGS.
NOW I NEED SOMETHING
FOR STRAWBERRY JAM.
CROISSANT, THAT'S PERFECT.
CAN I HAVE
SIX CROISSANTS, PLEASE?
I MEAN, REALLY, WHAT WOULDN'T GO
WITH HOMEMADE STRAWBERRY JAM?
MY FRIEND STEPHEN'S COMING OVER,
AND I'M GOING TO SHOW HIM
WHY BREAKFAST
IS MY ALL-TIME FAVORITE
TIME OF THE DAY TO ENTERTAIN.
IN FACT, IT'S SO EASY,
I BET HE'LL BE DOING IT HIMSELF.
I'M GONNA SHOW STEPHEN THAT
EVEN SOMEBODY AS BUSY AS HE IS
CAN MAKE A BREAKFAST PARTY.
ARE YOU BUSY
MAKING CHEDDAR CHEESE?
I AM SO BUSY.
ALL RIGHT, SO THIS IS
WHAT I'VE DONE.
I MADE REALLY EASY
STRAWBERRY JAM.
EVEN YOU CAN MAKE IT.
EVEN ME?
EVEN YOU. I MADE COFFEE,
I SET THE TABLE,
I MADE YOUR FAVORITE
BUTTERMILK CHEDDAR BISCUITS.
AHH.
YOU'RE GONNA
REALLY LIKE THEM.
SO WHAT WE'RE GONNA DO
IS WE'RE GONNA GLAZE THEM,
PUT A LITTLE
EGG WASH ON.
OKAY.
HOW'S THAT?
TELL ME ABOUT AN EGG WASH.
EGG WASH IS JUST AN EGG AND
A LITTLE BIT OF WATER OR MILK...
MM-HMM.
JUST WHIP IT UP.
AND WHAT IT DOES IS
IT GIVES A NICE BROWN GLAZE
TO THE BISCUITS.
THAT LOOKS EASY.
YOU KNOW, LIKE YOUR MOTHER
USED TO MAKE?
DID YOUR MOTHER
USED TO MAKE BISCUITS?
MY MOTHER
DID NOT MAKE BISCUITS.
SO I'M JUST GONNA BRUSH THESE
WITH THE EGG WASH.
AND THEN YOU'RE GONNA PUT
CHEDDAR CHEESE ON THE TOP.
ARE YOU READY
FOR A LITTLE SPRINKLING?
GO FOR IT.
OKAY. CAN THERE BE
TOO MUCH HERE?
NEVER TOO MUCH CHEDDAR.
CAN I HELP YOU?
YEAH.
OKAY, RIGHT ON TOP.
PERFECT. OOPS, THAT MIGHT BE
TOO MUCH CHEDDAR.
AND HOW ABOUT
A SPRINKLING OF SALT?
JUST GIVES A REALLY NICE
FLAVOR TO IT
AND LOOKS GREAT
WHEN IT'S BAKED.
OKAY, INTO THE OVEN, 425 DEGREES
FOR 25 TO 30 MINUTES,
UNTIL THEY'RE PUFFED AND BROWNED
AND JUST DELICIOUS.
AND THEN WE'RE GONNA MAKE
A BREAKFAST COCKTAIL.
A BREAKFAST BUZZ,
I LOVE IT.
SO IT'S NOT A PARTY
WITHOUT A COCKTAIL, RIGHT?
NOT A PARTY.
EVEN IF IT'S BREAKFAST.
WE NEED LOTS OF FRESH JUICE.
I NEED TWO ORANGES.
START WITH THE ORANGES?
YEP, TWO ORANGES.
I'M GONNA SQUEEZE THEM.
SO WHAT WE'RE GONNA MAKE
IS JUICE OF A FEW FLOWERS,
EXCEPT WE'RE GONNA DO IT
WITHOUT THE VODKA. HOW'S THAT?
SOUNDS PRETTY ROMANTIC.
WHAT'S NEXT?
I NEED ONE GRAPEFRUIT.
ONE GRAPEFRUIT.
LOOK AT THESE COLORS.
I KNOW. ISN'T IT FABULOUS?
IT'S GREAT.
THAT'S 1/2 A CUP
OF ORANGE JUICE.
I NEED 1/2 A CUP
OF GRAPEFRUIT JUICE...
HERE'S YOUR GRAPEFRUIT.
AND THEN I NEED
TWO LEMONS JUICED.
IT'S A BIG GRAPEFRUIT.
IT'S BIGGER
THAN THE JUICER.
OKAY, I NEED
1/4 OF A CUP OF LEMON JUICE.
OKAY.
AND I NEED TWO LIMES, TOO.
TWO LIMES, OKAY.
SO IT'S 1/2 CUP OF ORANGE JUICE,
1/2 A CUP OF GRAPEFRUIT JUICE,
1/4 OF A CUP OF LIME JUICE,
1/4 CUP OF LEMON JUICE.
EVEN I
CAN REMEMBER THAT.
OKAY.
OKAY, THAT'S GOOD
FOR THE LEMON.
OKAY.
AND NOW I NEED LIME JUICE.
THERE ARE YOUR LIMES.
PERFECT.
I REALLY DO THINK COCKTAILS
SORT OF LIKE GET A PARTY GOING,
DON'T YOU?
AND EVEN IF YOU CAN'T DRINK
VODKA AT BREAKFAST,
A MARTINI GLASS'LL DO IT.
GOT QUITE A LITTLE PILE
UP HERE.
OKAY, SO THAT'S
THE COCKTAIL.
AND NOW WE JUST--
I THINK IT'D BE FUN TO SUGAR
THE GLASSES. I'LL SHOW YOU.
I'VE NEVER DONE THAT BEFORE.
LITTLE BIT OF JUICE,
LITTLE BIT OF SUGAR.
IS THAT...
JUST REGULAR SUGAR.
REGULAR SUGAR?
JUST REGULAR SUGAR.
MARTINI GLASS.
ESSENTIAL.
ESSENTIAL MARTINI GLASS.
AND THEN DIP IT
IN THE SUGAR.
AND THAT'S
A SUGARED GLASS.
THAT LOOKS GREAT.
HOW'S THAT?
WANT TO DO ONE?
YEAH, I DO
WANT TO DO ONE.
AM I GONNA TRUST YOU
WITH A MARTINI GLASS?
WE'RE GONNA TRY.
LET'S SEE
IF I CAN MASTER THIS.
OKAY.
I'M GONNA FILL
A COCKTAIL SHAKER WITH ICE...
WOW, I LOVE
THE COCKTAIL SHAKER.
LIKE 3/4 FULL.
MM-HMM.
POUR THE JUICE IN.
SHAKEN, NOT STIRRED.
PUT ON THE TOP.
OKAY, THIS NEEDS
TO BE SHAKEN
FOR LIKE 30 SECONDS.
I THINK I CAN HANDLE THAT.
YOU'RE ON WHILE I GET
THE BISCUITS OUT OF THE OVEN.
I'VE ALWAYS WANTED TO DO
THE BARTENDER THING.
THOSE ARE LOOKING GOOD.
AREN'T THEY GREAT?
MMM, THEY SMELL GREAT.
OKAY.
30 SECONDS?
YOU THINK THAT'S IT?
30 SEC--
I THINK YOU DID GOOD.
HOW ABOUT ONE FOR YOU?
OOH. ONE FOR ME.
OH, THESE ARE GONNA BE
REALLY GOOD.
WOW.
A LITTLE MINT.
WHAT DO YOU THINK?
A LITTLE MINT IN ONE.
I'D SAY WE HAVE
JUICE OF A FEW FLOWERS.
IGNITION.
CHEERS. AND AFTERWARDS
WE'RE GONNA MAKE SCRAMBLED EGGS.
I BET YOU KNOW HOW TO MAKE
SCRAMBLED EGGS, THOUGH.
NOT AS WELL AS YOU DO.
I'LL SHOW YOU.
OKAY, EVERYBODY NEEDS TO KNOW
HOW TO MAKE SCRAMBLED EGGS.
I DO?
EVEN YOU.
SO I'M GONNA CRACK THE EGGS.
DO YOU WANNA CHOP SOME HERBS?
SURE.
DO YOU KNOW HOW TO?
YOU WANT ME TO SHOW YOU?
WHY DON'T YOU SHOW ME
HOW YOU LIKE THEM DONE?
OKAY, SO THESE
ARE SCALLIONS.
WHAT I DO IS RUN MY KNIFE
DOWN THE MIDDLE OF IT.
AND THEN JUST--I LIKE
THE GREEN AND THE WHITE PARTS.
OHH, I ALWAYS USE
THE WHITE PARTS.
I KNOW. A LOT OF PEOPLE DO,
BUT I THINK THE GREEN
HAS LOTS OF FLAVOR.
IT'S ACTUALLY
A LITTLE MORE DELICATE.
I NEED ABOUT 2 TABLESPOONS.
DO YOU WANNA KEEP GOING?
YEAH.
PROBABLY THAT ONE WOULD
BE GREAT, WHILE I CRACK EGGS.
SO I NEED TEN EGGS.
AND THEN WE'RE GONNA PUT
DILL AND PARSLEY IN.
MM-HMM.
GREAT. OKAY, ONE MORE EGG.
IT'S GREAT FOR BREAKFAST
'CAUSE IT'S SO EASY
TO MAKE.
OKAY, SO I NEED
6 TABLESPOONS OF HALF-AND-HALF.
YOU KNOW, ONE OF THE THINGS
I LEARNED
ABOUT MAKING SCRAMBLED EGGS
IS SOMETIMES
IF YOU PUT
TOO MUCH LIQUID IN,
YOU KNOW HOW
THEY GET KIND OF RUNNY?
YOU EVER SEEN THAT?
I'VE SEEN THEM RUNNY.
I'VE SEEN THEM MADE WITH WATER,
WITH WHOLE MILK,
EVERY WHICH WAY,
BUT I'VE ACTUALLY NEVER SEEN
THEM MADE WITH HALF-AND-HALF.
IT'S A LITTLE RICHER.
A LITTLE RICHER.
ALWAYS BETTER, RIGHT?
OKAY, THIS IS THE BASE.
A TEASPOON OF SALT,
1/2 A TEASPOON OF PEPPER.
ARE YOU A GOOD WHISKER?
I CAN SCRAMBLE.
OH, YOU CAN SCRAMBLE ANYBODY?
YOU'RE IN CHARGE
OF WHISKING.
I'LL PUT THE HERBS IN.
HOW'S THAT?
SO 2 TABLESPOONS
OF SCALLIONS,
2 TABLESPOONS OF DILL--
CAN YOU OVERBEAT THESE?
NOPE. CAN'T OVERBEAT THEM.
AND I JUST LIKE A ROUGH CHOP.
I LOVE THE SMELL OF DILL.
IS THAT--
KEEP GOING. KEEP WHISKING.
OKAY. KEEP SCRAMBLING.
AND 2 TABLESPOONS OF PARSLEY.
I'M MAKING A MESS HERE.
IF YOU HAVEN'T MADE A MESS,
YOU HAVEN'T COOKED.
THAT'S LIKE
IF THE FIRE DEPARTMENT
DOESN'T SHOW UP,
YOU HAVEN'T HAD A BARBEQUE.
OKAY, 2 TABLESPOONS
OF PARSLEY.
PARSLEY, OKAY.
OKAY, NOW I NEED 2 TABLESPOONS
OF BUTTER IN THE SAUTé PAN.
HOW ABOUT
IF I DO THE SAUTéING?
THERE YOU GO.
PERFECT.
DID I EVER TELL YOU
ABOUT THE TIME
THAT I MADE
A BREAKFAST PARTY,
AND I MADE AN OMELET
FOR EVERYBODY?
IT WAS LIKE 20 PEOPLE.
I SPENT THE ENTIRE TIME
MAKING OMELETS.
NOT A GOOD IDEA.
HOW EASY IS THAT? NOT.
HOW HARD IS THAT?
THAT WAS A REALLY BAD IDEA.
WELL, AS SOON
AS THIS BUTTER MELTS,
ADD THE SCRAMBLED EGGS.
YOU KNOW, THE KEY
TO SCRAMBLED EGGS
IS ACTUALLY DOING IT
VERY SLOWLY.
OKAY, BUTTER'S MELTED.
SO THE SCRAMBLED EGGS
JUST GO RIGHT IN.
SO I'M JUST GONNA COOK IT
AT SORT OF MEDIUM-LOW
TEMPERATURE.
YOU MEAN ALL THESE YEARS
I'VE HAD THE FLAME UP,
IT WASN'T SO SMART?
NO. IT ACTUALLY MAKES
THE EGGS REALLY TOUGH.
PROTEIN, WHEN IT COOKS
AT A HIGH TEMPERATURE,
GETS REALLY TOUGH,
SO YOU WANNA COOK IT
AT A REALLY LOW TEMPERATURE.
SO I'M JUST SLOWLY SCRAPING
THE BOTTOM OF THE PAN.
SCRAMBLED EGGS ARE PERFECT
FOR BREAKFAST
BECAUSE IT JUST TAKES
A FEW MINUTES TO MAKE
AND THEN YOU CAN SERVE A HUGE
BIG BOWL OF SCRAMBLED EGGS,
AND EVERYBODY
HAS A GOOD TIME.
SO I FIGURE
LIKE TWO EGGS PER PERSON,
MAYBE AN EXTRA TWO
FOR THE PAN.
SOMETIMES YOU CAN ACTUALLY
JUST USE A SPATULA
AND JUST SORT OF FOLD IT OVER
AS IT COOKS.
WHAT KIND OF EGGS
DO YOU LIKE TO MAKE?
ACTUALLY, I LIKE
SCRAMBLED EGGS THE BEST.
OH, YOU DO?
ABSOLUTELY.
I KNEW THAT.
I DO, AND I'M NOT
JUST SAYING THAT.
STEPHEN'S THE PERFECT GUEST.
HE ALWAYS LIKES WHATEVER I MAKE.
I LIKE TO LEARN TO MAKE
WHATEVER YOU MAKE, ACTUALLY.
OH, YOU DO?
YOU ACTUALLY DO, DON'T YOU?
I DO.
OKAY, BRING ME THE BOWL.
THE BOWL.
OOH, THE BOWL.
AND I WOULD SAY
BREAKFAST IS READY.
SO THAT WAS PRETTY EASY,
WASN'T IT?
I THINK
I COULD DO IT MYSELF.
I KNOW YOU COULD
DO IT YOURSELF.
HOW ABOUT NEXT WEEKEND?
YEAH? IS MY INVITATION
IN THE MAIL?
I'M NOT TOO BUSY
FOR YOU.
THAT'S WONDERFUL.
THANK YOU. NEXT WEEKEND.
THAT'LL BE REALLY FUN.
SO WHAT ARE WE GONNA
EAT FIRST?
I THINK WE SHOULD DRINK FIRST.
OH, YEAH, THAT WORKS FOR ME.
CHEERS.
TO ENTERTAIN IS BREAKFAST.
ALL YOU NEED IS A PLAN,
SIMPLE MENU--YOU'RE GOOD TO GO.
MY FRIEND STEPHEN
IS COMING OVER,
AND I'M GONNA SHOW HIM
HOW EASY IT REALLY IS.
FIRST, I'M MAKING
BUTTERMILK CHEDDAR BISCUITS
THAT I CAN MAKE
THE NIGHT BEFORE
AND POP INTO THE OVEN
FOR BREAKFAST.
THEN HOMEMADE STRAWBERRY JAM
THAT TAKES JUST 30 MINUTES
TO MAKE
AND A CITRUSY BREAKFAST COCKTAIL
CALLED JUICE OF A FEW FLOWERS
WITH THE MOST DELICIOUS
HERBED SCRAMBLED EGGS.
SO IT'S BACK TO BASICS,
BAREFOOT STYLE,
AND I'M MAKING BREAKFAST.
Closed Captions provided by
Scripps Networks, LLC.
Captioned by
Closed Captioning Services, Inc.
I LOVE GIVING A PARTY
FOR BREAKFAST,
BUT WHO WANTS TO GET UP
AT 4:00 IN THE MORNING AND BAKE?
NOT ME.
WHAT I LEARNED
WHEN I RAN BAREFOOT CONTESSA
IS I CAN MAKE BISCUITS
THE NIGHT BEFORE
AND PUT THEM IN THE OVEN
IN THE MORNING,
AND THEY'RE FANTASTIC.
SO I'M GONNA MAKE
CHEDDAR BUTTERMILK BISCUITS.
THE KEY TO MAKING GOOD BISCUITS
IS REALLY COLD INGREDIENTS--
BUTTER, EGGS, MILK.
SO I NEED
1 1/2 STICKS OF BUTTER.
IT'S INCREDIBLY IMPORTANT
TO HAVE REALLY COLD INGREDIENTS
WHEN YOU'RE MAKING BISCUITS,
BECAUSE WHEN THE HEAT
OF THE OVEN HITS THE BISCUITS,
IT HITS THE BUTTER, AND
THE STEAM CAUSES THEM TO PUFF UP
SO THEY'RE
REALLY LIGHT AND FLAKY.
SOME PEOPLE ACTUALLY EVEN
ALSO FREEZE THE FLOUR,
BUT I THINK
THAT'S A LITTLE EXTREME.
OKAY, THE DRY INGREDIENTS--
2 CUPS OF FLOUR.
YOU JUST WANT TO LIGHTEN
THE FLOUR WITH YOUR CUP.
IT'S REALLY NOT NECESSARY
TO SIFT IT. ALL-PURPOSE FLOUR.
THAT'S ONE,
TWO.
AND BECAUSE I WANT
REALLY LIGHT AND FLAKY BISCUITS,
A TABLESPOON OF BAKING POWDER.
SEEMS LIKE A LOT,
BUT IT'S REALLY WORTH IT.
1 1/2 TEASPOONS OF SALT
SO THEY HAVE LOTS OF FLAVOR.
OKAY, NEXT FOR THE BUTTER.
IT'S UNSALTED BUTTER.
PUT IT IN WITH THE FLOUR
AND JUST MIX IT UNTIL
IT'S ABOUT THE SIZE OF PEAS.
OKAY, NOW BUTTERMILK AND EGG.
BUTTERMILK'S ACTUALLY GREAT.
IT KEEPS BAKING REALLY MOIST,
AND IT'S LOW-FAT, TOO,
WHICH IS PRETTY HARD TO ARGUE
WHEN YOU JUST PUT 12 TABLESPOONS
OF BUTTER IN SOMETHING,
BUT WHAT THE HECK?
SO I NEED 1/2 A CUP
OF BUTTERMILK,
ONE EGG,
AND BOTH OF THESE
ARE REALLY COLD,
SO IT'LL KEEP
THE BUTTER COLD.
I'M JUST GONNA
WHISK THEM TOGETHER.
OKAY, CAN'T MAKE
CHEDDAR BUTTERMILK BISCUITS
WITHOUT GOOD CHEDDAR.
I ACTUALLY LOVE LIKE VERMONT
CHEDDAR OR ENGLISH CHEDDAR,
SOMETHING REALLY SHARP
THAT'S GOT--
YOU REALLY KNOW IT'S CHEDDAR.
SO I NEED ABOUT A CUP.
I'M JUST GONNA GRATE IT
ON A BIG BOX GRATER.
YOU CAN DO THIS
IN A FOOD PROCESSOR,
BUT WHY GET
THE FOOD PROCESSOR ALL DIRTY?
I KNOW STEPHEN LOVES
CHEDDAR BISCUITS,
SO I THINK
IT'LL BE PERFECT FOR HIM.
SO THE GOAL IS REALLY LIGHT,
FLAKY BISCUITS
WITH LOTS OF FLAVOR,
AND THE BUTTERMILK
IS GONNA GIVE IT
A LITTLE BIT OF A TANGY FLAVOR,
AND THE CHEDDAR'S GONNA
JUST GIVE IT SO MUCH FLAVOR.
OKAY, THAT SHOULD BE JUST ABOUT
A CUP OF GOOD CHEDDAR.
AND WHAT I'M GONNA DO IS I'M
GONNA MIX IT WITH A LITTLE FLOUR
SO IT DOESN'T CLUMP
IN THE BISCUITS--
JUST A TABLESPOON OR SO--
AND THEN
1 CUP OF GRATED CHEDDAR.
AND JUST MIX IT
ALL TOGETHER.
OKAY, SO NOW I'M READY
TO PUT IT ALL INTO THE MIXTURE.
SO YOU WANT THE BUTTER
THE SIZE OF PEAS IN THE FLOUR,
AND IT'S PERFECT RIGHT NOW,
SO I'M JUST GONNA
PUT IN THE WET INGREDIENTS.
SO COLD BUTTERMILK
AND COLD EGG,
JUST POUR IT IN
PRETTY QUICKLY...
AND THE CHEDDAR
MIXED WITH A LITTLE BIT
OF FLOUR.
OKAY, THAT'S IT.
IT'S REALLY FAST.
I'M GONNA CLEAR THE DECKS,
ROLL IT OUT.
USUALLY I USE
A COOKIE CUTTER FOR THIS,
FOR BISCUITS--SOME ROUND ONE,
MAYBE SOMETIMES
WITH A FLUTED EDGE--
AND THEN ONE DAY
I COULDN'T FIND IT.
AND I THOUGHT
OH, MY GOD, WHAT AM I GONNA DO?
AND I REALIZED
I COULD JUST DO IT WITH A KNIFE.
AND IT WAS SO MUCH EASIER,
AND IT LOOKS VERY ROUGH
AND HOMEMADE-LOOKING.
I LOVE IT.
SO A LITTLE FLOUR
FOR THE DECK
TO MAKE SURE THEY DON'T STICK.
AND THE DOUGH--
JUST DUMP IT RIGHT OUT.
I'M JUST GONNA GIVE IT
A QUICK KNEAD,
NOT SO MUCH THAT YOU MELT
THE BUTTER IN THE DOUGH.
USE LOTS OF FLOUR SO THAT
THEY DON'T STICK TO THE DECK.
NO POINT IN MAKING BISCUITS
IF YOU CAN'T GET THEM
OFF THE COUNTERTOP.
OKAY, JUST KEEP FLOURING IT,
MAKING SURE IT MOVES AROUND
ON THE DECK.
SO I'M GONNA DO
A RECTANGLE,
MAYBE ABOUT
10 INCHES BY 5 INCHES,
AND I'LL GET EIGHT
BUTTERMILK BISCUITS OUT OF IT.
SO ABOUT 3/4 OF AN INCH THICK,
SOMEWHERE BETWEEN
1/2 AND 3/4 OF AN INCH THICK.
DO IT IN A NICE RECTANGLE,
LIKE THAT.
OKAY, BIG KNIFE.
AND SOMETIMES YOU EVEN
FLOUR THE KNIFE
TO MAKE SURE
THEY DON'T STICK.
CUT IT RIGHT DOWN THE MIDDLE.
THIS IS THE PART WHERE
I COULDN'T FIND THE CUTTER,
AND I THOUGHT, WELL, I'M JUST
GONNA CUT THEM UP,
AND THEY CAME OUT REALLY ROUGH
AND VERY HOMEMADE-LOOKING.
I LOVE THEM.
JUST LIKE THAT.
OKAY, ONTO A SHEET PAN.
MY FRIEND STEPHEN'S REALLY BUSY,
AND HE LOVES TO ENTERTAIN,
AND TOMORROW I'M GONNA SHOW HIM
HOW EASY IT IS
TO GIVE A BREAKFAST PARTY.
SO THESE ARE GONNA GO
INTO THE REFRIGERATOR,
AND THEN TOMORROW I'M GONNA
BRUSH THEM WITH EGG WASH
AND SPRINKLE THEM WITH CHEDDAR,
AND THEY'RE GONNA BE SO GOOD
WHEN THEY COME OUT OF THE OVEN.
THERE'S SOMETHING SO SPECIAL
ABOUT HOMEMADE STRAWBERRY JAM
FOR BREAKFAST.
IT JUST MAKES IT FEEL
LIKE A PARTY.
AND IT'S SO EASY,
YOU CAN MAKE IT
THE NIGHT BEFORE.
WELL, ACTUALLY YOU CAN MAKE IT
A MONTH BEFORE.
AND JUST TAKE
FRESH STRAWBERRIES.
I'VE GOT 2 PINTS, HULLED.
AND I'VE REALLY
JUST CHOPPED THEM IN HALF.
I LIKE WHEN THERE ARE
WHOLE PIECES OF STRAWBERRIES
IN THE JAM.
SO 3 PINTS OF STRAWBERRIES
RIGHT INTO THE POT.
I CUT THE BIG ONES IN QUARTERS
AND THE SMALL ONES IN HALVES.
I LOVE TO SEE
BIG PIECES OF STRAWBERRY IN JAM.
AND THEN I'M JUST GONNA
ADD A FEW THINGS THAT ARE GONNA
BRING OUT THE REAL ESSENCE
OF THE STRAWBERRY--
3 CUPS OF SUPERFINE SUGAR.
THIS IS THE KIND
THAT YOU USE FOR DRINKS.
IT MELTS REALLY QUICKLY.
IF YOU CAN'T FIND
SUPERFINE SUGAR,
YOU CAN TAKE REGULAR SUGAR,
PUT IT IN THE FOOD PROCESSOR
AND BLEND IT,
AND IT BECOMES SUPER FINE.
OR SOMETIMES YOU CAN FIND
CASTOR SUGAR,
WHICH IS THE ENGLISH VERSION.
AND THEN TO GIVE IT
EVEN MORE FLAVOR,
SORT OF TO BRING
OUT THAT STRAWBERRY-NESS,
IS ORANGE FLAVORED LIQUEUR.
I'M GONNA PUT IN 2 TABLESPOONS.
MMM, LOVE THE WAY
THAT SMELLS.
OKAY, I'M JUST GONNA BRING
THAT UP TO A SIMMER,
LET THAT BOIL AWAY,
AND IN THE MEANTIME,
I'M GONNA CHOP UP A GREEN APPLE.
IT'S GONNA THICKEN THE JAM.
GREEN APPLE HAS
LOTS OF PECTIN IN IT.
IT'S ACTUALLY AVAILABLE
IN UNDERRIPE FRUIT,
AND SINCE THE STRAWBERRIES
ARE SO RIPE,
IT DOESN'T HAVE
A LOT OF PECTIN.
WHAT'S AMAZING IS IT
JUST SORT OF MELTS INTO THE JAM,
AND YOU DON'T KNOW
IT'S THERE.
SO I'M GONNA JUST
CHOP IT UP.
I'M ONLY GONNA USE HALF.
THE OTHER HALF'S A SNACK.
IF I WANT TO DO THESE
SIX MONTHS IN ADVANCE,
I COULD PUT THEM
IN A CANNING JAR,
BUT SINCE
I'M SERVING IT TOMORROW,
I'M JUST GONNA
PUT IT IN A BOWL.
OKAY, THAT'S HALF A GREEN APPLE.
AND HERE'S
THE SURPRISE INGREDIENT--
1/2 A CUP OF BLUEBERRIES.
IT GIVES THE STRAWBERRY JAM
DEPTH OF FLAVOR AND COLOR.
GIVE IT A BIG STIR.
OH, IT SMELLS WONDERFUL.
REALLY FRESH STRAWBERRIES,
THAT'S ALL I'M GONNA TASTE.
SO THIS IS GONNA SIMMER AWAY
UNTIL IT GETS TO BE
ABOUT 220 DEGREES
ON A CANDY THERMOMETER.
IT SHOULD TAKE
ABOUT 25 OR 35 MINUTES.
I'M JUST GONNA
KEEP AN EYE ON IT,
LOOK AT IT
ONCE IN A WHILE,
AND IF ANY OF THE FOAM COMES UP,
I'LL JUST SKIM IT RIGHT OFF.
THIS IS GONNA BE
REALLY GOOD STRAWBERRY JAM.
THAT'S NOT TOO HARD.
GETTING READY FOR A PARTY IS NOT
ALWAYS JUST ABOUT THE FOOD.
HERE ARE FIVE MORE THINGS
I LIKE TO DO
TO GET READY IN ADVANCE.
I GET THE COFFEE MACHINE
READY, FILL IT WITH WATER
AND A ROUNDED TABLESPOON
OF COFFEE FOR EVERY 2 CUPS.
SO IN THE MORNING,
ALL I HAVE TO DO
IS TURN ON THE SWITCH.
I PUT BUTTER
IN LITTLE RAMEKINS,
AND LEAVE IT
OUT OF THE FRIDGE
SO IT'S ROOM TEMPERATURE
WHEN WE'RE READY FOR BREAKFAST.
THEN I SET THE TABLE.
I ALWAYS KEEP THE COLOR
UPBEAT FOR BREAKFAST,
SO BLUE-AND-WHITE-STRIPED CLOTH
IS PERFECT,
PLAIN WHITE NAPKINS,
WHITE PLATES.
THEN SIMPLE FLOWERS.
I PICK ONE PALETTE,
LIKE LIME GREEN AND WHITE,
AND DO LOTS OF DIFFERENT
FLOWERS IN THE SAME COLOR.
AND THEY JUST GO ON THE TABLE,
AND THE TABLE'S READY.
OKAY, BACK TO THE JAM.
AND THE KEY HERE
IS TO USE A CANDY THERMOMETER.
I'M JUST GONNA CHECK
AND MAKE SURE IT'S REALLY 220.
BUBBLING AWAY, IT'S BEGINNING
TO LOOK LIKE STRAWBERRY JAM.
PERFECT.
THAT WAS PRETTY EASY,
WASN'T IT?
OKAY, NOW I'VE GOT THE JAM DONE,
BUTTERMILK CHEDDAR BISCUITS.
I'M GONNA GO TO SLEEP.
I'M GONNA REST REALLY EASY.
IT'S ALL TAKEN CARE OF.
THE ONE THING I LEARNED
AFTER CATERING PARTIES
FOR 20 YEARS
IS MY FRIENDS
WON'T HAVE MORE FUN
IF I MAKE EVERYTHING MYSELF,
SO FOR A BREAKFAST PARTY,
I HIT THE BAKERY.
I LOVE MAKIN'
A BIG BREAD BASKET
WHERE EVERYBODY
HELPS THEMSELVES,
BUT IT'S SO EASY FOR IT
TO LOOK LIKE A DOG'S BREAKFAST,
EVERYTHING JUST PILED
IN TOGETHER.
SO I USUALLY CHOOSE THINGS
THAT LOOK DIFFERENT,
THAT HAVE DIFFERENT
FLAVORS AND TEXTURES--
SLICES OF BREAD, SMALL ROLLS,
SOMETHING SWEET.
BUT I THINK
FOR THIS BREAKFAST--
LET'S SEE,
I'VE GOT THE CHEDDAR BISCUITS.
THEY'LL BE GREAT
WITH THE SCRAMBLED EGGS.
NOW I NEED SOMETHING
FOR STRAWBERRY JAM.
CROISSANT, THAT'S PERFECT.
CAN I HAVE
SIX CROISSANTS, PLEASE?
I MEAN, REALLY, WHAT WOULDN'T GO
WITH HOMEMADE STRAWBERRY JAM?
MY FRIEND STEPHEN'S COMING OVER,
AND I'M GOING TO SHOW HIM
WHY BREAKFAST
IS MY ALL-TIME FAVORITE
TIME OF THE DAY TO ENTERTAIN.
IN FACT, IT'S SO EASY,
I BET HE'LL BE DOING IT HIMSELF.
I'M GONNA SHOW STEPHEN THAT
EVEN SOMEBODY AS BUSY AS HE IS
CAN MAKE A BREAKFAST PARTY.
ARE YOU BUSY
MAKING CHEDDAR CHEESE?
I AM SO BUSY.
ALL RIGHT, SO THIS IS
WHAT I'VE DONE.
I MADE REALLY EASY
STRAWBERRY JAM.
EVEN YOU CAN MAKE IT.
EVEN ME?
EVEN YOU. I MADE COFFEE,
I SET THE TABLE,
I MADE YOUR FAVORITE
BUTTERMILK CHEDDAR BISCUITS.
AHH.
YOU'RE GONNA
REALLY LIKE THEM.
SO WHAT WE'RE GONNA DO
IS WE'RE GONNA GLAZE THEM,
PUT A LITTLE
EGG WASH ON.
OKAY.
HOW'S THAT?
TELL ME ABOUT AN EGG WASH.
EGG WASH IS JUST AN EGG AND
A LITTLE BIT OF WATER OR MILK...
MM-HMM.
JUST WHIP IT UP.
AND WHAT IT DOES IS
IT GIVES A NICE BROWN GLAZE
TO THE BISCUITS.
THAT LOOKS EASY.
YOU KNOW, LIKE YOUR MOTHER
USED TO MAKE?
DID YOUR MOTHER
USED TO MAKE BISCUITS?
MY MOTHER
DID NOT MAKE BISCUITS.
SO I'M JUST GONNA BRUSH THESE
WITH THE EGG WASH.
AND THEN YOU'RE GONNA PUT
CHEDDAR CHEESE ON THE TOP.
ARE YOU READY
FOR A LITTLE SPRINKLING?
GO FOR IT.
OKAY. CAN THERE BE
TOO MUCH HERE?
NEVER TOO MUCH CHEDDAR.
CAN I HELP YOU?
YEAH.
OKAY, RIGHT ON TOP.
PERFECT. OOPS, THAT MIGHT BE
TOO MUCH CHEDDAR.
AND HOW ABOUT
A SPRINKLING OF SALT?
JUST GIVES A REALLY NICE
FLAVOR TO IT
AND LOOKS GREAT
WHEN IT'S BAKED.
OKAY, INTO THE OVEN, 425 DEGREES
FOR 25 TO 30 MINUTES,
UNTIL THEY'RE PUFFED AND BROWNED
AND JUST DELICIOUS.
AND THEN WE'RE GONNA MAKE
A BREAKFAST COCKTAIL.
A BREAKFAST BUZZ,
I LOVE IT.
SO IT'S NOT A PARTY
WITHOUT A COCKTAIL, RIGHT?
NOT A PARTY.
EVEN IF IT'S BREAKFAST.
WE NEED LOTS OF FRESH JUICE.
I NEED TWO ORANGES.
START WITH THE ORANGES?
YEP, TWO ORANGES.
I'M GONNA SQUEEZE THEM.
SO WHAT WE'RE GONNA MAKE
IS JUICE OF A FEW FLOWERS,
EXCEPT WE'RE GONNA DO IT
WITHOUT THE VODKA. HOW'S THAT?
SOUNDS PRETTY ROMANTIC.
WHAT'S NEXT?
I NEED ONE GRAPEFRUIT.
ONE GRAPEFRUIT.
LOOK AT THESE COLORS.
I KNOW. ISN'T IT FABULOUS?
IT'S GREAT.
THAT'S 1/2 A CUP
OF ORANGE JUICE.
I NEED 1/2 A CUP
OF GRAPEFRUIT JUICE...
HERE'S YOUR GRAPEFRUIT.
AND THEN I NEED
TWO LEMONS JUICED.
IT'S A BIG GRAPEFRUIT.
IT'S BIGGER
THAN THE JUICER.
OKAY, I NEED
1/4 OF A CUP OF LEMON JUICE.
OKAY.
AND I NEED TWO LIMES, TOO.
TWO LIMES, OKAY.
SO IT'S 1/2 CUP OF ORANGE JUICE,
1/2 A CUP OF GRAPEFRUIT JUICE,
1/4 OF A CUP OF LIME JUICE,
1/4 CUP OF LEMON JUICE.
EVEN I
CAN REMEMBER THAT.
OKAY.
OKAY, THAT'S GOOD
FOR THE LEMON.
OKAY.
AND NOW I NEED LIME JUICE.
THERE ARE YOUR LIMES.
PERFECT.
I REALLY DO THINK COCKTAILS
SORT OF LIKE GET A PARTY GOING,
DON'T YOU?
AND EVEN IF YOU CAN'T DRINK
VODKA AT BREAKFAST,
A MARTINI GLASS'LL DO IT.
GOT QUITE A LITTLE PILE
UP HERE.
OKAY, SO THAT'S
THE COCKTAIL.
AND NOW WE JUST--
I THINK IT'D BE FUN TO SUGAR
THE GLASSES. I'LL SHOW YOU.
I'VE NEVER DONE THAT BEFORE.
LITTLE BIT OF JUICE,
LITTLE BIT OF SUGAR.
IS THAT...
JUST REGULAR SUGAR.
REGULAR SUGAR?
JUST REGULAR SUGAR.
MARTINI GLASS.
ESSENTIAL.
ESSENTIAL MARTINI GLASS.
AND THEN DIP IT
IN THE SUGAR.
AND THAT'S
A SUGARED GLASS.
THAT LOOKS GREAT.
HOW'S THAT?
WANT TO DO ONE?
YEAH, I DO
WANT TO DO ONE.
AM I GONNA TRUST YOU
WITH A MARTINI GLASS?
WE'RE GONNA TRY.
LET'S SEE
IF I CAN MASTER THIS.
OKAY.
I'M GONNA FILL
A COCKTAIL SHAKER WITH ICE...
WOW, I LOVE
THE COCKTAIL SHAKER.
LIKE 3/4 FULL.
MM-HMM.
POUR THE JUICE IN.
SHAKEN, NOT STIRRED.
PUT ON THE TOP.
OKAY, THIS NEEDS
TO BE SHAKEN
FOR LIKE 30 SECONDS.
I THINK I CAN HANDLE THAT.
YOU'RE ON WHILE I GET
THE BISCUITS OUT OF THE OVEN.
I'VE ALWAYS WANTED TO DO
THE BARTENDER THING.
THOSE ARE LOOKING GOOD.
AREN'T THEY GREAT?
MMM, THEY SMELL GREAT.
OKAY.
30 SECONDS?
YOU THINK THAT'S IT?
30 SEC--
I THINK YOU DID GOOD.
HOW ABOUT ONE FOR YOU?
OOH. ONE FOR ME.
OH, THESE ARE GONNA BE
REALLY GOOD.
WOW.
A LITTLE MINT.
WHAT DO YOU THINK?
A LITTLE MINT IN ONE.
I'D SAY WE HAVE
JUICE OF A FEW FLOWERS.
IGNITION.
CHEERS. AND AFTERWARDS
WE'RE GONNA MAKE SCRAMBLED EGGS.
I BET YOU KNOW HOW TO MAKE
SCRAMBLED EGGS, THOUGH.
NOT AS WELL AS YOU DO.
I'LL SHOW YOU.
OKAY, EVERYBODY NEEDS TO KNOW
HOW TO MAKE SCRAMBLED EGGS.
I DO?
EVEN YOU.
SO I'M GONNA CRACK THE EGGS.
DO YOU WANNA CHOP SOME HERBS?
SURE.
DO YOU KNOW HOW TO?
YOU WANT ME TO SHOW YOU?
WHY DON'T YOU SHOW ME
HOW YOU LIKE THEM DONE?
OKAY, SO THESE
ARE SCALLIONS.
WHAT I DO IS RUN MY KNIFE
DOWN THE MIDDLE OF IT.
AND THEN JUST--I LIKE
THE GREEN AND THE WHITE PARTS.
OHH, I ALWAYS USE
THE WHITE PARTS.
I KNOW. A LOT OF PEOPLE DO,
BUT I THINK THE GREEN
HAS LOTS OF FLAVOR.
IT'S ACTUALLY
A LITTLE MORE DELICATE.
I NEED ABOUT 2 TABLESPOONS.
DO YOU WANNA KEEP GOING?
YEAH.
PROBABLY THAT ONE WOULD
BE GREAT, WHILE I CRACK EGGS.
SO I NEED TEN EGGS.
AND THEN WE'RE GONNA PUT
DILL AND PARSLEY IN.
MM-HMM.
GREAT. OKAY, ONE MORE EGG.
IT'S GREAT FOR BREAKFAST
'CAUSE IT'S SO EASY
TO MAKE.
OKAY, SO I NEED
6 TABLESPOONS OF HALF-AND-HALF.
YOU KNOW, ONE OF THE THINGS
I LEARNED
ABOUT MAKING SCRAMBLED EGGS
IS SOMETIMES
IF YOU PUT
TOO MUCH LIQUID IN,
YOU KNOW HOW
THEY GET KIND OF RUNNY?
YOU EVER SEEN THAT?
I'VE SEEN THEM RUNNY.
I'VE SEEN THEM MADE WITH WATER,
WITH WHOLE MILK,
EVERY WHICH WAY,
BUT I'VE ACTUALLY NEVER SEEN
THEM MADE WITH HALF-AND-HALF.
IT'S A LITTLE RICHER.
A LITTLE RICHER.
ALWAYS BETTER, RIGHT?
OKAY, THIS IS THE BASE.
A TEASPOON OF SALT,
1/2 A TEASPOON OF PEPPER.
ARE YOU A GOOD WHISKER?
I CAN SCRAMBLE.
OH, YOU CAN SCRAMBLE ANYBODY?
YOU'RE IN CHARGE
OF WHISKING.
I'LL PUT THE HERBS IN.
HOW'S THAT?
SO 2 TABLESPOONS
OF SCALLIONS,
2 TABLESPOONS OF DILL--
CAN YOU OVERBEAT THESE?
NOPE. CAN'T OVERBEAT THEM.
AND I JUST LIKE A ROUGH CHOP.
I LOVE THE SMELL OF DILL.
IS THAT--
KEEP GOING. KEEP WHISKING.
OKAY. KEEP SCRAMBLING.
AND 2 TABLESPOONS OF PARSLEY.
I'M MAKING A MESS HERE.
IF YOU HAVEN'T MADE A MESS,
YOU HAVEN'T COOKED.
THAT'S LIKE
IF THE FIRE DEPARTMENT
DOESN'T SHOW UP,
YOU HAVEN'T HAD A BARBEQUE.
OKAY, 2 TABLESPOONS
OF PARSLEY.
PARSLEY, OKAY.
OKAY, NOW I NEED 2 TABLESPOONS
OF BUTTER IN THE SAUTé PAN.
HOW ABOUT
IF I DO THE SAUTéING?
THERE YOU GO.
PERFECT.
DID I EVER TELL YOU
ABOUT THE TIME
THAT I MADE
A BREAKFAST PARTY,
AND I MADE AN OMELET
FOR EVERYBODY?
IT WAS LIKE 20 PEOPLE.
I SPENT THE ENTIRE TIME
MAKING OMELETS.
NOT A GOOD IDEA.
HOW EASY IS THAT? NOT.
HOW HARD IS THAT?
THAT WAS A REALLY BAD IDEA.
WELL, AS SOON
AS THIS BUTTER MELTS,
ADD THE SCRAMBLED EGGS.
YOU KNOW, THE KEY
TO SCRAMBLED EGGS
IS ACTUALLY DOING IT
VERY SLOWLY.
OKAY, BUTTER'S MELTED.
SO THE SCRAMBLED EGGS
JUST GO RIGHT IN.
SO I'M JUST GONNA COOK IT
AT SORT OF MEDIUM-LOW
TEMPERATURE.
YOU MEAN ALL THESE YEARS
I'VE HAD THE FLAME UP,
IT WASN'T SO SMART?
NO. IT ACTUALLY MAKES
THE EGGS REALLY TOUGH.
PROTEIN, WHEN IT COOKS
AT A HIGH TEMPERATURE,
GETS REALLY TOUGH,
SO YOU WANNA COOK IT
AT A REALLY LOW TEMPERATURE.
SO I'M JUST SLOWLY SCRAPING
THE BOTTOM OF THE PAN.
SCRAMBLED EGGS ARE PERFECT
FOR BREAKFAST
BECAUSE IT JUST TAKES
A FEW MINUTES TO MAKE
AND THEN YOU CAN SERVE A HUGE
BIG BOWL OF SCRAMBLED EGGS,
AND EVERYBODY
HAS A GOOD TIME.
SO I FIGURE
LIKE TWO EGGS PER PERSON,
MAYBE AN EXTRA TWO
FOR THE PAN.
SOMETIMES YOU CAN ACTUALLY
JUST USE A SPATULA
AND JUST SORT OF FOLD IT OVER
AS IT COOKS.
WHAT KIND OF EGGS
DO YOU LIKE TO MAKE?
ACTUALLY, I LIKE
SCRAMBLED EGGS THE BEST.
OH, YOU DO?
ABSOLUTELY.
I KNEW THAT.
I DO, AND I'M NOT
JUST SAYING THAT.
STEPHEN'S THE PERFECT GUEST.
HE ALWAYS LIKES WHATEVER I MAKE.
I LIKE TO LEARN TO MAKE
WHATEVER YOU MAKE, ACTUALLY.
OH, YOU DO?
YOU ACTUALLY DO, DON'T YOU?
I DO.
OKAY, BRING ME THE BOWL.
THE BOWL.
OOH, THE BOWL.
AND I WOULD SAY
BREAKFAST IS READY.
SO THAT WAS PRETTY EASY,
WASN'T IT?
I THINK
I COULD DO IT MYSELF.
I KNOW YOU COULD
DO IT YOURSELF.
HOW ABOUT NEXT WEEKEND?
YEAH? IS MY INVITATION
IN THE MAIL?
I'M NOT TOO BUSY
FOR YOU.
THAT'S WONDERFUL.
THANK YOU. NEXT WEEKEND.
THAT'LL BE REALLY FUN.
SO WHAT ARE WE GONNA
EAT FIRST?
I THINK WE SHOULD DRINK FIRST.
OH, YEAH, THAT WORKS FOR ME.
CHEERS.