Barefoot Contessa (2002–…): Season 15, Episode 1 - Summertime Easy - full transcript

I'M THE BAREFOOT CONTESSA,

AND THIS IS ALL ABOUT
COOKING WITH HERBS.

IT'S AN EASY WAY
TO GET GREAT FLAVOR.

ROSEMARY'S FIRST,

IN FABULOUS, JUICY
GREEK RACK OF LAMB,

WHICH I SERVE OVER A COOL,
CREAMY YOGURT AND MINT SAUCE

WITH THE EASIEST
FETA AND TOMATO SALAD,

WITH AN OREGANO VINAIGRETTE.

THIS IS THE PERFECT MENU
FOR FAMILY DINNER.

THEN, MY FRIEND ELI ZABAR
IS GIVING ME A TOUR

OF HIS MANHATTAN
ROOFTOP GREENHOUSES.



HE'S MAKING
A SURPRISE HERB SALAD.

THEN PARSLEY, THYME, BASIL--

WHATEVER YOUR HERB QUESTION,
I'LL TRY TO HELP,

IN "ASK INA."

ONE OF THE GREAT LUXURIES
OF LIVING IN THE COUNTRY

IS I CAN HAVE A GARDEN,
WHICH I LOVE,

AND I'VE GOT LOTS OF HERBS.

OF COURSE, ONE OF THE PROBLEMS
OF LIVING IN THE COUNTRY

IS THE DEER LIKE THE HERBS
AS MUCH AS I DO,

SO I'VE GOT A SOLUTION.
I'LL SHOW YOU.

THE ONLY WAY TO MAKE SURE
YOU CAN GROW HERBS

AND THE DEER DON'T GET THEM
IS ENCLOSE IT.

YOU CAN DO A FENCE. YOU CAN DO
ANY KIND OF ENCLOSURE,

BUT YOU GOTTA KEEP THEM OUT



SO THAT EVERYTHING ELSE
STAYS IN.

SO I HAVE, LIKE, CHIVES.
THEY LOOK GORGEOUS

IN THE SPRING, WHEN THEY HAVE
WONDERFUL BLUE FLOWERS.

I HAVE ROSEMARY--

ACTUALLY, HERE, YOU HAVE TO
REPLANT EVERY YEAR, SADLY,

BUT IT'S REALLY WORTH HAVING.

I PLANT BORDERS OF THYME,

AND I REPLANT THEM MAYBE
EVERY FIVE OR SIX YEARS.

LOTS OF FRESH BASIL.

THEY GROW WITH THE TOMATOES.

WHAT GROWS TOGETHER
GOES TOGETHER.

MORE BASIL.

LOTS OF FRESH PARSLEY.

I LOVE PARSLEY.

MINT I ALWAYS GROW IN POTS,

BECAUSE OTHERWISE,
IT TAKES OVER THE ENTIRE GARDEN,

AND THEN YOU DON'T HAVE
ANYTHING ELSE BUT MINT.

BUT RIGHT NOW,
I NEED LOTS OF ROSEMARY

FOR THE MARINADE
FOR THE GREEK LAMB.

YOU KNOW, WHEN I THINK ABOUT
MAKING A MARINADE FOR LAMB,

OR ANYTHING, ACTUALLY,
I THINK ABOUT WHAT--

WHAT'S COMMONLY USED WITH IT.

I DON'T NEED TO, LIKE,
REINVENT THE WHEEL EVERY TIME.

AND WHEN I THINK OF LAMB,
I THINK OF GARLIC, ROSEMARY,

AND MAYBE SOME LEMON.

ALL KINDS OF GREEK
MEDITERRANEAN FLAVORS.

SO I'M GONNA START WITH
FOUR BIG CLOVES OF GARLIC,

AND INSTEAD OF USING
THE BIG FOOD PROCESSOR,

I LOVE THIS LITTLE MINI CHOP.
IT'S JUST SO CONVENIENT.

I NEED 3 TABLESPOONS
OF FRESH ROSEMARY,

AND FORTUNATELY, I HAVE
A LOT OF IT IN MY GARDEN.

JUST PEEL IT OFF THE STEMS.

GIVE IT A BIG CHOP.

THERE'S SOMETHING ABOUT
THE COMBINATION

OF LAMB AND ROSEMARY.

THEY JUST GO TOGETHER,
SO WHY FIGHT IT?

I MEAN, IF YOU WANTED
TO DO LAMB AND TARRAGON,

THE LAMB WOULD REALLY SORT OF
OVERPOWER THE TARRAGON,

BUT ROSEMARY HAS THAT SAME KIND
OF REALLY, LIKE, STRONG FLAVOR

THAT WOULD STAND UP TO IT
AND COMPLEMENT IT.

MY FRIEND FRANK'S COMING OVER.

I KNOW HE LOVES LAMB,
SO THAT'S GOOD.

SO THAT SHOULD BE ABOUT
3 GOOD TABLESPOONS OF ROSEMARY.

YOU DON'T HAVE TO
CUT IT UP SO FINELY,

BECAUSE I'M GONNA CHOP IT UP
IN THE MINI CHOP.

I NEED A LITTLE OREGANO,

1 1/2 TEASPOONS.

1 1/2 TEASPOONS OF SALT.

3/4 OF A TEASPOON OF PEPPER.

AND JUST GIVE IT A CHOP.

LOOK HOW CONVENIENT THIS IS.
I LOVE THIS.

SURE BEATS CHOPPING IT UP
BY HAND.

SO I'M JUST GONNA MIX
THE MARINADE RIGHT IN THE DISH

THAT I'M GONNA
MARINATE THE LAMB IN,

SO ALL THIS JUST GOES RIGHT IN.

AND THEN I'M JUST GONNA ADD
CLASSIC MARINADE INGREDIENTS.

SO FIRST I HAVE FRESHLY SQUEEZED
LEMON JUICE, ABOUT 1/2 A CUP.

REALLY IMPORTANT
FOR IT TO BE FRESH.

1/2 A CUP OF OLIVE OIL.

IT'S LIKE MAKING
A VINAIGRETTE, ACTUALLY.

LEMON JUICE, OLIVE OIL.

JUST POUR IT IN.

AND THEN TO ADD TO THE FLAVOR,
I'M GONNA ADD RED WINE TO IT,

BUT YOU KNOW, YOU REALLY
WANT TO MAKE SURE

IT'S A REALLY GOOD RED WINE.
THIS IS A GOOD CôTES DU RHôNE.

1/2 A CUP OF RED WINE.

I'M JUST GONNA
STIR THESE GUYS TOGETHER,

JUST FOR ALL THE HERBS

AND THE LEMON JUICE.

SO WHAT I'VE DONE IS
I'VE TAKEN A RACK OF LAMB

AND I'VE ASKED THE BUTCHER
TO CUT IT INTO INDIVIDUAL CHOPS.

I'M JUST GONNA PUT EACH ONE
RIGHT IN THE MARINADE.

SO THIS IS GONNA MARINATE
FOR ABOUT--AT LEAST TWO HOURS.

IF I HAVE TIME TO MARINATE IT
OVERNIGHT, THAT'S WHAT I DO.

SO THIS IS TWO RACKS OF LAMB,

WHICH MAKES 16 INDIVIDUAL CHOPS.

THINK THAT'S ENOUGH
FOR FRANK AND ME?

OKAY, I'M JUST GONNA
WRAP THESE UP,

PUT IT IN THE FRIDGE,

AND THEN I'M GONNA GET
THE GRILL ALL SET UP.

READY TO GRILL THE LAMB.
IT'S BEEN MARINATING

IN THE GARLIC
AND ROSEMARY, OREGANO.

I'M JUST GONNA SPRINKLE IT
WITH SALT AND PEPPER

JUST BEFORE I PUT IT
ON THE GRILL,

OKAY, THESE ARE GONNA COOK
REALLY FAST,

LIKE FOUR MINUTES ON EACH SIDE.

I'VE GOT A GRILL
THAT HAS PRETTY HOT COALS,

BUT IT'S JUST ONE LAYER.

YOU DON'T WANT TO OVERCOOK
THESE GUYS. WHOA!

SO THIS IS RACK OF LAMB,
AND IF YOU CAN ONLY

BUY RACK OF LAMB WHOLE
AND YOU DON'T HAVE A BUTCHER,

YOU CAN JUST CUT IT INTO CHOPS
YOURSELF. IT'S QUITE EASY.

IT'S FRENCHED, WHICH MEANS THAT
THE BONES ARE CLEANED OFF.

WHERE'S JEFFREY WHEN I NEED HIM?

OKAY.

HOT MITT.

HOT FIRE.

OH, I CAN REALLY SMELL
THE GARLIC AND ROSEMARY,

AND THE LAMB'S GONNA BE
JUST DELICIOUS.

IT'S GONNA BE SO GOOD
WITH THE YOGURT AND MINT SAUCE.

YUM.

BECAUSE THERE'S SO MUCH
OIL IN THE MARINADE,

I ACTUALLY WOULDN'T POUR
MORE MARINADE ON IT.

OTHERWISE, YOU'LL HAVE,
LIKE, AN INFERNO.

I MEAN, DO THESE LOOK
DELICIOUS, OR WHAT?

I THINK THE THINNER ONES
ARE DONE.

I'M JUST GONNA
PUT THEM ON A PLATTER

AND THEN LET THEM REST.

I'M GONNA COVER THEM WITH FOIL,

LET THEM REST
FOR ABOUT TEN MINUTES,

AND THEN ALL THE JUICES
GET BACK INTO THE LAMB.

OOH, THESE LOOK SO DELICIOUS.

YOU KNOW, BY THE TIME
YOU GET THE SMALL ONES OFF,

THE BIGGER ONES ARE READY,
SO IT'S A GOOD SYSTEM.

BOY, THAT IS
ONE GORGEOUS PLATTER

OF RACK OF LAMB.

COVER IT WITH FOIL,

AND JUST LET ALL THE JUICES
GET BACK INTO IT.

WHAT YOU WANT TO BE SURE IS

DON'T EVER PUT IT
BACK IN THE MARINADE,

AND DON'T USE THE MARINADE
AS A SAUCE,

BECAUSE IT HAD RAW MEAT IN IT.

COVER IT LIKE THAT.

COVER IT REALLY SECURELY
SO IT STAYS HOT.

AND WHILE THAT RESTS,

I'M GONNA GET
THE REST OF THE MEAL READY.

SO NEXT UP, IT'S MINT AND DILL

IN A COOL, CUCUMBER
YOGURT SAUCE

AND A FETA AND TOMATO SALAD

WITH A WONDERFUL
OREGANO VINAIGRETTE.

THEN IT'S OFF
TO MY FRIEND ELI ZABAR'S

MANHATTAN ROOFTOP GARDEN,

AND THEN, ALL ABOUT HERBS
IN "ASK INA."

DON'T GO ANYWHERE.

OKAY, I'M ON A MISSION.

I NEED MINT, AND I NEED DILL

FOR MY GREEK LAMB
WITH YOGURT MINT SAUCE.

MY FRIEND FRANK IS COMING.
I'M GONNA MAKE IT FOR HIM.

OKAY, LOTS OF MINT.
I LOVE THAT.

AND DILL I JUST GROW IN POTS.

I DON'T USE MUCH DILL,

BUT IT'S NICE TO HAVE IT
WHEN I HAVE.

WHEN I WAS THINKING
WHAT KIND OF SAUCE

WOULD BE GOOD WITH THE LAMB,
I THOUGHT

CLASSIC GREEK FLAVORS AGAIN,
SO YOGURT, MINT.

THIS IS GONNA BE DELICIOUS.

I'M MAKING
A MINT AND YOGURT SAUCE FOR IT.

FIRST, I NEED A 1/2 A CUP
OF CHOPPED MINT LEAVES.

YOU KNOW, I'M GONNA
CHOP UP THE LEAVES--

I COULD CERTAINLY MEASURE
A 1/2 A CUP OF LEAVES,

BUT IT'S A WHOLE DIFFERENT
MEASUREMENT

WHEN THEY'RE CHOPPED LEAVES,

AND I THINK IT'S
MUCH MORE ACCURATE,

AND I WANT THE FLAVORS TO BE
EXACTLY THE RIGHT PROPORTION.

OKAY, I'M JUST GONNA GIVE IT
A BIG ROUGH CHOP

AND THEN MEASURE IT.

SO THE BASE OF THE SAUCE
IS YOGURT,

AND THEN IT'S GOT
ALL KINDS OF THINGS--

MINT, DILL, SCALLIONS
TO GIVE IT A LITTLE HEAT.

IT'S GONNA HAVE LOTS OF FLAVOR.

SO THAT SHOULD BE
ABOUT 1/2 A CUP,

RIGHT INTO THE FOOD PROCESSOR.

2 TABLESPOONS OF DILL.

DILL, JUST RUN YOUR KNIFE
ALONG THE STEMS.

THE STEMS OF DILL ARE TENDER,
SO IT DOESN'T REALLY MATTER.

SO I'D SAY THAT'S ABOUT
2 TABLESPOONS CHOPPED DILL.

AND SIX SCALLIONS.

I'M JUST GONNA GIVE 'EM
A ROUGH CHOP,

'CAUSE THEY'RE GONNA GET CUT UP
IN THE FOOD PROCESSOR.

THIS IS NOT THE PLACE
FOR DRIED HERBS.

YOU WANT, REALLY, THAT FRESH
SORT OF ZING OF FRESH HERBS.

PUT IT RIGHT IN.

NOW FOR A LITTLE HEAT,

JUST A LITTLE PINCH
OF RED PEPPER FLAKES.

JUST GIVE IT A LITTLE PUNCH.

A TABLESPOON OF OLIVE OIL.

I'M GONNA MAKE A PASTE,

WHICH I'M GONNA
ADD THE YOGURT TO.

A LITTLE BIT OF LEMON JUICE,
ABOUT A TABLESPOON.

JUST SQUEEZE IT RIGHT IN.

OKAY, A NICE SQUEEZE OF LEMON,

JUST TO GIVE IT
THAT FRESH LEMON HIT.

AND JUST GRIND IT UP
INTO A COARSE PASTE,

AND THAT REALLY RELEASES
ALL THE FRESH HERB FLAVOR.

SO I'M JUST GONNA ADD
7 OUNCES OF YOGURT.

THIS IS GREEK YOGURT, OF COURSE,
SINCE WE'RE MAKING GREEK LAMB,

WHICH IS REALLY THICK YOGURT.

A TEASPOON OF SALT,

1/2 A TEASPOON OF PEPPER.

THINK FRANK'S GONNA
LIKE THIS FOR LUNCH?

AND JUST GIVE IT A WHIRR.

SO THAT'S ABOUT AS EASY
AS A SAUCE GETS, DOESN'T IT?

I JUST WANT TO MAKE SURE
IT TASTES GREAT.

I LOVE ALL THE GREEN HERBS
IN THIS. IT'S FANTASTIC.

MMM. IT'S REALLY TANGY
FROM THE YOGURT,

AND THE MINT IS SO CLEAR,

AND ALL THE HERBS--
OH, THIS IS JUST DELICIOUS.

IT'S GONNA BE REALLY GOOD
WITH THE LAMB.

SO BECAUSE IT'S
A REALLY THICK SAUCE,

INSTEAD OF POURING IT
OVER THE LAMB,

I'M GONNA PUT IT UNDER
THE LAMB. I'LL SHOW YOU.

I'M GONNA PUT IT RIGHT DOWN
THE MIDDLE OF THIS PLATE

AND THEN PUT THE LAMB
RIGHT ON TOP OF IT.

THE LAMB'S RESTING.
WHEN IT'S DONE,

IT'S GONNA GO RIGHT DOWN
THE MIDDLE OF THIS PLATTER.

FRANK'S GONNA BE HERE
ANY MINUTE.

I'M GONNA MAKE
THE QUICKEST, EASIEST

TOMATO AND FETA SALAD,
WITH AN OREGANO VINAIGRETTE.

THIS SALAD JUST COULDN'T
BE SIMPLER OR MORE DELICIOUS.

IT'S JUST TOMATOES,
CORES REMOVED,

CUT INTO BIG, THICK WEDGES.

AND SOME THICK SLICES OF FETA

RIGHT IN THE CENTER
OF THE PLATE.

THEN DRIZZLE OVER
A GOOD OLIVE OIL...

AND SOME RED WINE VINEGAR...

THEN WHAT I DO IS
I TAKE THE OREGANO

AND CRUSH IT BETWEEN MY HANDS.

IT REALLY RELEASES THE OIL
AND THE FLAVOR OF THE OREGANO.

A BIG SPRINKLING OF SALT,

FRESHLY GROUND BLACK PEPPER,

AND FINALLY, BECAUSE IT NEEDS
A LITTLE GREEN,

I PUT SOME ARUGULA
AROUND THE OUTSIDE.

THE PEPPERINESS IS GOOD WITH IT.

AND THE SALAD'S DONE.

WELL, HOW GOOD DOES THIS LOOK?

SALAD'S DONE.
THE SAUCE IS DONE.

ALL I HAVE TO DO IS
PLATE UP THE LAMB.

SO I'M GONNA PUT THE LAMB ON
WITH THEIR LITTLE LEGS CROSSING.

LET'S SEE HOW THIS GOES.
JUST LIKE THAT.

AND JUST REST THEM
RIGHT ON THE SAUCE.

OH, THEY'RE SO JUICY.

OH! GRILL SOME LAMB,
AND A MAN SHOWS UP.

WORKS EVERY TIME.
THAT'S FANTASTIC.

SO IT'S GRILLED
GREEK LAMB--

WITH SOME FABULOUS SAUCE.
IT'S GOT A YOGURT
AND MINT SAUCE.

IT LOOKS FANTASTIC.
SO YOU--YOU READY
FOR A LITTLE DINNER?

I AM, INDEED.
YEAH?

OUTSIDE IN THE GARDEN?
WHAT DO YOU THINK?
SURE.

AS LONG AS WE'RE TALKING
ABOUT THE GARDEN.

THAT SOUNDS GREAT.
CAN I--
HOW ABOUT ONE MORE?

ONE MORE?
YEAH, JUST LIKE THAT.

JUST ONE MORE.
AND MAYBE A LITTLE
LEMON ON THE END.

JUST IN CASE.
DOES THAT LOOK GOOD?
PERFECT. IT IS BEAUTIFUL.

OKAY, YOU TAKE THE LAMB...
I GOT IT.

I'LL TAKE THE TOMATO SALAD.
PERFECT.

WE CAN IMAGINE OURSELVES
IN MYKONOS.

DON'T TELL JEFFREY.

NEXT UP, I'M HEADING
TO NEW YORK

TO CHECK OUT MY FRIEND
ELI ZABAR'S GREENHOUSES,

AND HE'S RUSTLING UP
A MYSTERY HERB SALAD.

THEN, IF YOU HAVE
AN HERB QUESTION,

I HAVE AN ANSWER,
IN "ASK INA."

MY FRIEND ELI ZABAR
JUST KNOCKS ME OUT.

HE HAS A SPECIALTY FOOD STORE
IN THE MIDDLE OF MANHATTAN

CALLED THE VINEGAR FACTORY,
AND HE THOUGHT, WELL, YOU KNOW,

IF I GOT A GREENHOUSE,
I COULD GROW TOMATOES.

AND LOOK WHAT HE BUILT.
IT'S UNBELIEVABLE.

ELI'S GONNA SHOW ME HOW TO MAKE
AN HEIRLOOM TOMATO SALAD

WITH FRESH HERBS,
AND I CAN'T WAIT TO TRY IT.

LOOK AT THESE TOMATOES.
THEY'RE, LIKE, EVERYWHERE.

IT'S INCREDIBLE.
THESE ARE THE HEIRLOOMS,
UH, INA.

OH, THAT'S--
YOU KNOW, ALL THESE
ARE HEIRLOOM TOMATOES.

AND ELI HAS INCREDIBLE, LIKE,
GREEN ONES AND ORANGE ONES,

AND--AND THEY HAVE
SO MUCH FLAVOR.
RIGHT.

YOU KNOW, IT USED TO BE
THAT TOMATOES WERE GROWN

FOR SHIPPABILITY, BUT HERE,
THEY'RE GROWN FOR FLAVOR.

SO CAN YOU KEEP
THE WHOLE--THE RESTAURANT

AND THE SPECIALTY
FOOD STORES GOING,

OR IS THIS LIKE ALL OF
MANHATTAN YOU KEEP GOING?

WELL, WE--WE WOULD HAVE BEEN
ABLE TO DO ALL OF MANHATTAN

IF WE HAD PLANTED AT THE RIGHT
TIME AND THE RIGHT VARIETIES.

EVERY GARDENER SAYS THAT.
RIGHT, BUT IT'S THE FISH

THAT GOT AWAY, RIGHT?
THAT'S WHAT IT IS.
EXACTLY, IF ONLY.

HEY! LOOK AT--
OH, MY GOD.

INA, LOOK WHAT
I'VE GOT FOR YOU.
LOOK AT THIS.
OH, MY GOD.

DO YOU THINK I CAN EAT
ALL THESE TOMATOES?
LOOK AT--

OH, THESE ARE
THE GREEN ZEBRAS I LIKE.
THAT'S RIGHT, RIGHT.

THOSE ARE FANTASTIC.
LOVE THEM.
RIGHT. THOSE ARE
REALLY NICE.

AND I LOVE THESE
PINK ONES, AND--
I THINK THAT'S CALLED

ANNA PURPLE,
THIS PURPLE ONE.
THE PURPLE ONE?

YOU SEE THIS
PURPLE ONE HERE?
OOH, HOW GORGEOUS IS THAT?

IT'S PURPLE.
ISN'T THAT NICE?
OOH, THAT'S SO GORGEOUS.

RIGHT.
SO WE'RE GONNA MAKE
A TOMATO SALAD FROM THIS?

ABSOLUTELY.
OH, FANTASTIC.
COME WITH ME.

OKAY, LET'S GET SOME HERBS
AND GO DOWN THERE AND DO IT.

THIS IS GONNA BE
THE BEST TOMATO SALAD EVER.

NOBODY IN THE WORLD HAS
INSPIRED ME MORE THAN ELI ZABAR,

AND IT'S BECAUSE YOU TAKE REALLY
SIMPLE, DELICIOUS INGREDIENTS

AND MAKE SOMETHING
FABULOUS OUT OF THEM.

SO WE'RE GONNA MAKE
A TOMATO SALAD.

SO ONE OF THE THINGS THAT
YOU ALWAYS DO THAT AMAZES ME

IS YOU TAKE, LIKE,
BIG SLICES OF BIG TOMATOES

AND THEN YOU PUT WEDGES
OF TOMATOES ON TOP

AND CHERRY TOMATOES.
SO SHALL WE DO THAT?
YEP, LET'S DO IT.

OKAY, WE'RE GONNA MAKE
TOMATOES WITH TARRAGON.

SO WHAT ARE THESE
GORGEOUS BIG TOMATOES?
ALL RIGHT, LET ME--

LET ME SHOW YOU
THIS GUY HERE.
OKAY. OH, I LOVE THAT.

NOW THAT'S THE--OKAY.
SO YOU'RE GONNA SLICE IT

IN BIG, THICK SLICES?
YEAH, LET'S DO--

LET'S DO NICE, BIG, FAT SLICES
ON THESE GUYS, YOU KNOW?
THIS IS FANTASTIC.

AND TARRAGON HAS THIS
VERY DELICATE FLAVOR,

SORT OF LIKE
AN ANISE FLAVOR.
RIGHT.

IT JUST GOES SO WELL
WITH TOMATOES.

SO SHALL I PUT THESE ON?
PLEASE, WOULD YOU
HELP ME THERE, INA?

OKAY, I HELP--I'M HELPING.
I LOVE THIS. HOW FABULOUS.
GREAT.

RIGHT. LET'S GET
SOME COLOR IN IT.
OKAY, GREAT.

OKAY, WE'RE GONNA GET
THIS GUY IN HERE, TOO.
GREEN ONES.

GET SOME GREEN ONES.
ISN'T THAT INTERESTING?

I ALWAYS CUT THE TOMATOES THAT
WAY, AND THESE ARE GORGEOUS.

I LOVE EVERYTHING HE DOES.
OH, YOU'RE SO KIND.

OKAY, WOULD YOU TAKE CARE
OF THOSE FOR US?
OKAY, I'LL DO THIS.

ALL RIGHT, I'M THE ARRANGER,
HOW'S THAT?
RIGHT.

OH, I LOVE IT, I LOVE IT.
OKAY, SO WE'VE GOT, LIKE,
GREEN TOMATOES, AND THEN

WE HAVE ALL THESE INCREDIBLE,
LIKE, CHERRY TOMATOES.

AND SHALL WE DO
WEDGES LIKE THESE?
OH, GREAT, YEAH.

IS THAT WHAT YOU DO?
YEP, YEP, YEP.

SHOULD I DO IT?
DO YOU TRUST ME?
YOU DO THAT.
OH, FOR SURE.

OH, MY GOD, THIS
LOOKS GREAT ALREADY, INA.
IT'S GREAT.

LOOK HOW EASY THIS IS.
IT'S JUST AMAZING. WHAT ELSE?
OKAY, YEAH, YEAH.

DO WE NEED MORE?
KEEP GOING?
NO, YEAH, YEAH,
FILL THE HOLES IN THERE.

OKAY. UH-OH.
FILL IN THE HOLES.
FILL IN THE HOLES.

YEAH, THAT'S FINE, TOO--
LOOK AT THIS.
THAT'S--THAT'S RIGHT,
AND COLOR-WISE--

IT'S JUST GORGEOUS.
OKAY, WHAT ELSE?
I LOVE THE--

NOW A HEAVY--A HEAVY DOSE
OF THAT SALT, OKAY?

ACTUALLY, I'M AMAZED HOW MUCH
SALT TOMATOES NEED...
OKAY.

TO HAVE FLAVOR, AND EVERYBODY'S
ALWAYS NERVOUS ABOUT IT.

AND ELI HAS THIS INCREDIBLE
COARSE SEA SALT.

LOOK AT THIS.
IT'S FABULOUS.

IT REALLY JUST NEEDS
A LOT OF SALT ON IT, RIGHT?
YEAH.

WE'RE GONNA SURPRISE EVERYBODY
AND ONLY USE VINEGAR...
REALLY?

IN THIS SALAD.
NO OLIVE OIL?

NO OLIVE OIL.
OKAY.

AND--AND THE REASON, INA,
IS THAT A TOMATO IS A FRUIT...
YEAH.

AND THERE'S A LOT OF SUGAR
IN THAT--IN THAT FRUIT.
YEAH.

AND WHEN WE PUT THE VINEGAR
AND THE SALT,

WE'RE GONNA SUCK OUT--WE'RE
GONNA DRAW OUT THAT SWEET SUGAR,

AND THEN WE'RE--THAT'S GONNA
BE THE ACTUAL DRESSING.

OH, SO ACTUALLY THE JUICE OF
THE TOMATO MAKES THE DRESSING.

EXACTLY, EXACTLY.
HOW FABULOUS IS THAT?

OKAY, SO WE--WE'RE GONNA
GIVE IT A-A HEAVY DOSE

BECAUSE WE WANT
EVERYTHING TO...
AND ELI USES...

KIND OF MARINATE.
REALLY GOOD
RED WINE VINEGAR.

OKAY, WHAT'S NEXT?
OH, THE TARRAGON, INA.

THE TARRAGON, GREAT.
YEAH.

YOU KNOW, YOU ALWAYS
THINK OF BASIL AND TOMATOES,

BUT ELI THINKS OF TARRAGON
AND TOMATOES. SO HOW ARE--

OH, I LOVE THIS. YOU'RE GONNA
JUST DO IT WITH THE SCISSORS?
YEAH, WE'LL JUST DO IT,

UH, THE QUICK WAY.
I MEAN, FORGET PEELING OFF
LEAF BY LEAF.

YEAH.
HOW GORGEOUS IS THAT?

GIVE IT A LITTLE HAIRCUT.
OH, AND THE TARRAGON
SMELLS AMAZING.

GIVE IT A HAIRCUT.
GIVE IT A LITTLE HAIRCUT.

HMM, I'M NOT--I'M NOT SUCH
A GOOD BARBER, I SEE.

I'LL STICK TO MY DAY JOB.

HOW'S THAT?
HOW PERFECT IS THAT?

OKAY.
A LITTLE PEPPER ON TOP?

OH, DEFINITELY.
ARE YOU--AM I IN CHARGE
OF PEPPER?

YOU'RE THE PEPPER
GIRL, YEAH.
OKAY, GREAT.
I LOVE PEPPER.

A LITTLE PEPPER ON TOP.
YEP, I THINK THAT
WAS REALLY GOOD.

I THINK WE SALTED IT
ENOUGH, THOUGH.
YOU CAN NEVER TOO--

SALT IT TOO MUCH.
BUT WE'LL GIVE IT
A LITTLE--

A LITTLE MORE VINEGAR?
A LITTLE SHAMPOO
WITH THE VINEGAR HERE.

OKAY, ALL RIGHT.
SO CAN I TASTE IT?

DEFINITELY, DEFINITELY.
WELL, I THINK

YOU'RE SUPPOSED TO LET IT SET
FOR ABOUT TEN MINUTES--
I CAN'T WAIT.

OKAY, ALL RIGHT.
HOW'S THAT?

ARE YOU GONNA TASTE IT?
OH, YEAH.
THIS IS FOR ME?

OOH, I LOVE IT.
THAT'S FOR YOU.

OKAY.

MMM.

OH, MY GOD, IT'S SO GOOD.

I ALWAYS THINK OF BASIL
WITH TOMATOES.

FORGET BASIL.
TARRAGON'S AMAZING.

THAT IS SO DELICIOUS.

THANK YOU SO MUCH.

I LOVE YOUR TOMATO SALADS.

UP NEXT, IT'S TIME FOR ME
TO ANSWER YOUR QUESTIONS

ALL ABOUT HERBS, IN "ASK INA."

DON'T GO ANYWHERE.

I LOVE THIS PART.

IT'S "ASK INA,"
AND IT'S ALL ABOUT HERBS.

I ALWAYS FEEL LIKE I'M ON A GAME
SHOW. DO I GET A LIFELINE?

OKAY, THE FIRST QUESTION
IS FROM BILL BANKS.

Hi, Ina.
HI, BILL.

I watch your show all the time,

and I have a question
about herbs.

When you're cooking
and you say,

use, uh, 2 tablespoons
of fresh thyme,

what would that equate to

using ground spice?

YOU KNOW, BILL, I ACTUALLY
DON'T USE DRIED HERBS THAT MUCH.

I LOVE FRESH HERBS.

I THINK THE ESSENTIAL OILS
ARE IN THE LEAVES.

I LIKE THE SPRINKLING
OF SOMETHING GREEN.

I LIKE THE TEXTURE.

DRIED HERBS, THE CONVERSION--
I HAVE NO IDEA.

IT DEPENDS ON HOW LONG IT'S BEEN
SITTING IN YOUR DRAWER.

SOMETIMES IT'S
BEEN THERE AWHILE.

IN THE GROCERY STORE, IT COULD
HAVE BEEN THERE FOR A YEAR,

YOU HAVE NO IDEA,
SO FRESH HERBS ARE GOOD FOR ME,

AND I'M GONNA PROVE IT TO YOU
BY SHOWING MY SPICE DRAWER.

THE ONLY TWO HERBS I USE DRIED
ARE OREGANO--

I JUST FIND FRESH OREGANO
WAY TOO STRONG.

IT OVERPOWERS EVERYTHING--
AND BAY LEAVES.

I DON'T KNOW WHY.
I JUST USE DRIED BAY LEAVES.

I THINK THEY'RE PERFECTLY FINE.

THE REST OF THIS DRAWER--
IT'S ALL SPICES.

I THINK GROCERY STORES
ACROSS AMERICA--

EVERY SINGLE ONE OF THEM
HAS FRESH HERBS NOW.

IT'S REALLY WORTH USING THEM.

I THINK THEY MAKE
A BIG DIFFERENCE.

WELL, THAT WAS FUN.

OKAY, THE SECOND QUESTION
IS FROM DEBORAH WILEY.

"INA, LOVE YOUR SHOW.
YOU COOK WITH FRESH HERBS,

"SO FOR A NEWBIE COOK,
WHAT TWO TO THREE HERBS

"WOULD YOU SUGGEST
I GROW IN MY KITCHEN?

WHAT DO YOU ALWAYS GO TO?
THANKS."

I ACTUALLY THINK IT'S PERSONAL.

I THINK YOU SHOULD GROW
WHATEVER THREE HERBS YOU LOVE.

I MEAN, FOR ME,
IT'S PROVENçAL HERBS.

ROSEMARY, THYME, BASIL.

I USE THEM ALL THE TIME.

BUT IF YOU LIKE PARSLEY,

IF YOU LIKE CHIVES--
SOME GOOD ONION FLAVOR--

OR EVEN SOMETHING
A LITTLE MORE ESOTERIC,

LIKE FRENCH TARRAGON,
I'D GROW THOSE.

OKAY, WHAT'S NEXT?
Hi, Ina.

I like to cook with fresh basil
whenever I get a chance to,

and I was thinking of starting
to grow it at home,

but I noticed there's
a lot of varieties

out there to choose from,
so I wanted to see

if maybe you had
some advice for me.

MIKE, I THINK THERE MUST BE
A MILLION KINDS OF BASIL,

BUT THE MOST COMMON ONE
IS AN ITALIAN VARIETY

CALLED GENOVESE, AND I HOPE
I'M PRONOUNCING THAT RIGHT.

BUT IT'S THE BIG
GREEN LEAF BASIL,

AND IT'S THE ONE I USE
ALL THE TIME.

GENOVESE HAS LOTS OF FLAVOR,

AND IT KEEPS
REPLENISHING ITSELF.

THE MORE YOU PICK IT
FROM THE SAME PLANT,

THE MORE IT GROWS, AND IT JUST
KEEPS GOING ALL SUMMER LONG.

OKAY, I HOPE THAT HELPS, MIKE.

Hi, Ina. This is Kim
from Philadelphia.

HI, KIM.
I love your show.

I've bought some fresh herbs
from the farm stand,

and I can't keep them fresh
longer than two days.

Do you have any ideas? Thanks.
THAT'S AN EASY ONE, KIM.

I STORE CUT HERBS
IN THE REFRIGERATOR,

AND I'LL SHOW YOU HOW I DO IT.

IF I PICK THEM IN THE GARDEN

OR BRING THEM HOME
FROM THE STORE,

I WASH THEM,
DRY THEM REALLY CAREFULLY,

AND THEN PUT THEM
IN SEALED PLASTIC BAGS,

AND THEN I PUT THEM
IN THE REFRIGERATOR.

THAT WAY, THEY'LL REALLY LAST.

KIM WAS ASKING ME
ABOUT FRESH HERBS.

WHEN I HAVE A LOT,
I SOMETIMES FREEZE THEM.

I JUST MINCE THEM UP
WITH A SHARP KNIFE.

I DON'T USE A FOOD PROCESSOR,

'CAUSE OTHERWISE,
THEY GET REALLY WATERY.

AND THEN I SPOON THEM INTO
ICE CUBE TRAYS AND FREEZE THEM,

AND THEN, WHEN I WANT
SOME FRESH HERBS,

I JUST POP THEM STRAIGHT INTO
A SOUP OR A STEW

RIGHT FROM THE ICE CUBE TRAY.

THAT WAY, I HAVE DELICIOUS
FRESH HERBS ALL YEAR ROUND.

WHO KNEW THERE WAS SO MUCH TO
SAY ABOUT HERBS? HAVE FUN.