Barefoot Contessa (2002–…): Season 17, Episode 8 - Eat Your Greens - full transcript

I'M THE BAREFOOT CONTESSA,

AND I'M WRITING AN ARTICLE
ABOUT THE PERFECT BRUNCH.

(Ina) HERE'S THE MENU--
ROASTED HAZELNUT GRANOLA,

A FRUIT PLATTER WITH
RIPE MELONS AND FRESH BERRIES,

A BASKET OF CROISSANTS

WITH MY HOMEMADE
APRICOT BUTTER,

AND THE EASIEST BAKED BLINTZES
YOU EVER MADE

WITH FRESH BLUEBERRY SAUCE.

BUT I'M NOT DOING THIS ALONE.
I'VE CALLED IN THE "A" TEAM.

MY FRIEND MIGUEL FLORES-VIANNA
IS DOING THE TABLE SETTING

AND TAKING PHOTOGRAPHS,



AND MY FRIEND MICHAEL GRIM
IS ON THE FLOWERS.

THIS IS THE PERFECT BRUNCH
MADE EASY.

♪♪

I'M DOING AN ARTICLE
ABOUT BRUNCH.

IT'S NO SECRET THAT I LOVE
ENTERTAINING DURING THE DAY.

I LOVE BREAKFAST, LUNCH,
BRUNCH--ANY OF THEM.

PEOPLE COME FOR A FEW HOURS,
WE HAVE A REALLY GOOD TIME,

THEY HAVE LOTS OF ENERGY,

AND THEN THEY GO OFF
TO THE REST OF THEIR DAY.

IT'S A WONDERFUL WAY TO
ENTERTAIN, AND I LOVE THE FOOD.

I'M STARTING WITH
ROASTED HAZELNUT GRANOLA.

I LOVE MAKING GRANOLA.
YOU CAN MAKE IT WAY IN ADVANCE.

IT'S DELICIOUS
FOR BREAKFAST OR BRUNCH,

AND YOU CAN MAKE SO MANY
DIFFERENT VARIETIES OF IT.



SO I'M STARTING WITH 1 CUP
OF ROASTED HAZELNUTS,

JUST REALLY COARSELY CHOPPED.

NEXT IS 1 CUP
OF ROASTED CASHEWS.

ACTUALLY, EVEN THOUGH
I'M ROASTING THESE,

I START WITH ROASTED NUTS.

THE WONDERFUL THING IS,
WHEN YOU ROAST THEM,

THE FLAVOR OF THE NUTS
REALLY COMES OUT.

AND JUST ALSO GIVE IT
A BIG ROUGH CHOP.

YOU DON'T WANT LITTLE PIECES.
YOU WANT BIG PIECES.

OKAY, INTO THE BOWL.

NEXT IS 1 CUP OF OATMEAL.

CAN'T MAKE GRANOLA
WITHOUT OATMEAL.

I LIKE THE CRUNCH
OF THE OLD-FASHIONED ONES.

NEXT IS 1/2 A CUP
OF SLIVERED ALMONDS.

YOU COULD ALSO USE SLICED
ALMONDS, BUT THESE ARE SLIVERED.

1/2 A CUP OF SWEETENED
SHREDDED COCONUT.

ALL OF THESE MEASUREMENTS
AREN'T EXACT.

IF YOU LIKE SOMETHING
MORE THAN SOMETHING ELSE,

JUST ADD A LITTLE MORE.

3 TABLESPOONS OF VEGETABLE OIL.

THIS IS WHAT'S GONNA
BROWN EVERYTHING

AND MAKE IT TASTE SO DELICIOUS.

YOU WANT A FLAVORLESS OIL.

2 TABLESPOONS OF HONEY,

AND IF YOU DO THE OIL FIRST,

THE HONEY COMES OUT
OF THE TABLESPOON EASILY.

THAT'S A NEAT LITTLE TRICK.

AGAIN, PUT AS MUCH HONEY IN
AS YOU LIKE.

GIVE IT ALL A BIG STIR.

THIS LOOKS GOOD AND HEALTHY.

THE NICE THING ABOUT GRANOLA

IS YOU CAN REALLY MAKE IT
WELL IN ADVANCE,

ROAST THE WHOLE THING,

AND JUST KEEP IT
IN AN AIRTIGHT CONTAINER.

I'M NOT DOING THIS BRUNCH ALONE.

I'VE GOT PARTNERS IN CRIME.

MY FRIEND MIGUEL
IS DOING THE TABLE

AND I GAVE HIM BLUE AND WHITE
CLOTHS TO WORK WITH,

AND MY FRIEND MICHAEL
IS DOING THE FLOWERS.

I'M SURE
IT'S GONNA BE FANTASTIC.

♪♪

SO THE ONLY REAL INSPIRATION
I HAVE FOR INA'S TABLE

IS BLUE.

SO MAYBE I SHOULD DO
THE BLUE MUSCARI.

YES.

THEY'RE LOW,

THEY'RE BLUE,
AND THEY'RE NOT SO FORMAL,

WHICH I THINK IS PERFECT
FOR BRUNCH.

INA ASKED ME TO USE
THESE TWO TABLECLOTHS,

A WHITE AND A BLUE ONE.

I DECIDED TO USE THE WHITE
AS THE BASE

AND THEN, AS AN ACCENT,

PUT THE BLUE ONE AS A RUNNER.

FOR TEXTURES,
I'M USING THESE RUSH MATS.

THEY'RE VERY NICE AND CHUNKY.

AND THEY SORT OF CONTRAST
WITH THE SOFTNESS OF THE LINEN.

GREAT, I HAVE THE FLOWERS.

NOW I NEED A VASE. HMM.

(clicks tongue)

EGGS.

WE GOT A PLAN.

FOOD LOOKS SO NICE
ON WHITE PLATES,

SO I JUST USED
THESE VERY SIMPLE ONES.

TO ADD A TOUCH OF WHIMSY,

I DECIDED TO USE

THESE OVERSIZED TEACUPS

INSTEAD OF BOWLS.

INA REALLY LIKES IT

WHEN WE ADD A TOUCH
OF DIFFERENCE TO HER TABLES.

AND AGAIN,
FOR THE COFFEE MUGS,

JUST THESE VERY SIMPLE ONES--

WHITE AND CLASSIC.

HMM.

THIS IS BEGINNING
TO TAKE SHAPE.

OKAY,

LAST BIG STIR.

ONTO A PAN.

LOOKS GOOD ALREADY.
IT'S NOT EVEN BAKED.

JUST SPREAD IT OUT EVENLY.

INTO THE OVEN--350 DEGREES

FOR 20 MINUTES.

I'M JUST GONNA TOSS IT
A FEW TIMES WHILE IT'S BAKING

TO MAKE SURE IT BAKES EVENLY,
AND THAT'S GONNA BE

REALLY DELICIOUS
ROASTED HAZELNUT GRANOLA.

IN ADDITION TO EVERYTHING ELSE,

MIGUEL'S
AN AMAZING PHOTOGRAPHER,

AND HE'S TAKING PHOTOGRAPHS
OF THE TABLE SETTING.

IT'S GONNA BE FABULOUS
IN THE ARTICLE.

TO ADD HEIGHT,

I DECIDED TO USE THESE PITCHERS
FOR THE JUICES.

PLUS, THE COLOR OF THE JUICES

WILL ADD A LOT OF COLOR
AND SPARK TO THE TABLE.

I'VE ALSO CHOSEN TO USE THESE
STRAIGHT-SIDED MODERN GLASSES

TO CONTRAST WITH THE ANTIQUE
OF THE OVERSIZED TEACUPS.

♪♪

MMM. THIS GRANOLA
SMELLS SO GOOD. WOW.

IT'S REALLY TOASTED AND PERFECT.

JUST GIVE IT A TOSS,

MAKE SURE IT DOESN'T GET
ALL CLUMPED TOGETHER.

I CAN'T WAIT TO SEE WHAT THE
GUYS ARE DOING WITH THE TABLE.

I'M SURE IT'S FANTASTIC.

AND WHEN THE GRANOLA COOLS,
I'M GONNA PUT IT IN A BIG BOWL,

AND EVERYBODY
CAN HELP THEMSELVES.

NEXT, I'M CONJURING UP
A GORGEOUS FRUIT PLATTER,

CROISSANT WITH
HOMEMADE APRICOT BUTTER,

THEN DELICIOUS BAKED BLINTZES
WITH FRESH BLUEBERRY SAUCE.

MY FRIENDS ARE SETTING
THE TABLE

AND ARRANGING THE FLOWERS,
AND BRUNCH IS SERVED.

MY FRIENDS MICHAEL, MIGUEL,
AND I ARE WORKING TOGETHER--

IT'S ALWAYS NICE
TO WORK WITH FRIENDS--

ON AN ARTICLE
ON THE PERFECT BRUNCH.

THEY'RE DOING THE TABLE SETTING,
AND I'M DOING THE FOOD.

I'M STARTING
WITH A GOLDEN PINEAPPLE.

I THINK THEY'RE REALLY SWEET
AND DELICIOUS.

SO I'VE PEELED THE WHOLE THING.

I THINK THERE'S AN IDEA
WITH A PINEAPPLE

THAT IF YOU CAN PULL OUT
THE LEAF IN THE MIDDLE,

THEN IT'S RIPE,
BUT THAT'S NOT NECESSARILY TRUE.

IT MIGHT ACTUALLY MEAN
THAT IT'S ROTTEN,

WHICH YOU DEFINITELY DON'T WANT.

WHEN YOU PICK UP A PINEAPPLE,
SMELL IT.

IF IT SMELLS LIKE PINEAPPLE,
IT'S RIPE.

SO I THINK
I'M JUST GONNA CUT THIS IN HALF

AND THEN CUT IT IN QUARTERS.

THE ONLY PART OF THIS I DON'T
LIKE TO EAT IS THE CORE.

SO I'M JUST GONNA
CUT THE CORE OUT,

AND THEN I'LL SLICE IT
RIGHT ON THE PLATTER.

SO I'VE GOT PINEAPPLE.

I FOUND A RIPE CANTALOUPE
IN THE MARKET.

I'VE GOT BERRIES. IT'S GONNA
MAKE A REALLY NICE PLATTER.

JUST CUT THE CORE OUT LIKE THIS.

THE WHOLE THING ABOUT THIS

IS MAKING SURE
IT LOOKS REALLY BOUNTIFUL.

OKAY, TIME TO START BUILDING
THE PLATTER.

SO I ALWAYS LIKE TO DO
SOMETHING GREEN ON THE PLATE,

SO I HAVE SOME FIG LEAVES
OR ANY KIND OF LEAVES.

YOU CAN USE LEMON LEAVES

OR IF YOU HAVE HYDRANGEAS
IN THE SUMMER--

JUST SOME KIND OF A FLAT LEAF.

IT JUST REALLY SETS OFF
THE FRUIT. OKAY.

AND THEN THE PINEAPPLE.

I THINK I'LL DO THREE PIECES
OF PINEAPPLE

AND THEN I'M JUST GONNA CUT IT
RIGHT ON THE PLATE.

JUST CUT IT RIGHT ACROSS.

AND THEN EVERYBODY
CAN, LIKE, HELP THEMSELVES.

CUT IT RIGHT DOWN THE MIDDLE.

YOU WANT BIG BLOCKS
OF DIFFERENT KINDS OF FRUIT,

BUT YOU DON'T WANT THEM
SCATTERED ALL OVER THE PLATE.

YOU WANT THEM ALL TOGETHER,
EACH IN A BLOCK.

IT'S MUCH EASIER
TO CUT THIS ON THE PLATE

THAN IT IS TO CUT IT
ON THE BOARD

AND THEN MOVE
ALL THESE LITTLE PIECES OVER.

OKAY, NEXT, CANTALOUPE.

AND THEN FOR THE CANTALOUPE,
I THINK I'LL JUST DO BIG SLICES.

YOU WANT TO MAKE SURE
THERE ARE BIG PIECES OF THINGS

SO IT DOESN'T LOOK LIKE
JUST A BOWL OF FRUIT SALAD.

AND JUST MOVE ALL THE SLICES
OVER AND SPREAD THEM OUT NICELY.

AND THEN THE OTHER PIECE.

IT'S SO IMPORTANT TO JUST PICK
REALLY RIPE FRUIT.

AND THEN ANOTHER ROW.

OKAY, JUST FIT ALL THE PIECES
TOGETHER SO IT LOOKS NICE.

THAT'S GOOD.
OKAY, NOW SOME FRESH BERRIES.

SO THIS, I LIKE TO DO

VERY SORT OF "SPILLY,"
VERY ARTISTIC.

JUST HAVE IT HAPPEN.

JUST PUT THEM ALL TOGETHER.

AND THEN THE STRAWBERRIES.

YOU WANT BIG BLOCKS OF COLOR.

AND LAST, FRESH RASPBERRIES.

SO IT LOOKS REALLY COMPLICATED,

BUT IT'S ACTUALLY PRETTY EASY
TO DO.

IT'S GONNA LOOK FANTASTIC
ON THE BRUNCH TABLE.

SO THAT'S IT
FOR THE FRUIT PLATTER.

NEXT, I'M GONNA DO
A BASKET OF CROISSANT.

YOU GOTTA HAVE CROISSANT
FOR BRUNCH.

SO I'M GONNA SHOW YOU
HOW I LINE A BASKET.

THESE ARE ACTUALLY BASKETS
THAT BREAD IS MADE IN,

AND I USE THEM
FOR BREAD BASKETS.

AND I'M GONNA LINE IT
WITH A LINEN NAPKIN,

AND THIS IS HOW I DO IT.

I PULL THE CENTER TOGETHER
LIKE THAT

AND THEN TURN IT AROUND AND PULL
THE CENTER TOGETHER AGAIN.

AND WE END UP WITH THIS--

THE POINTS STICK RIGHT UP.

I THINK THAT LOOKS REALLY NICE
FOR A BREAD BASKET.

OKAY, AND YOU KNOW THE THING
ABOUT CROISSANT--

YOU DON'T NEED TO MAKE THEM
YOURSELF.

THEY ARE REALLY GOOD BAKERIES
THAT CAN MAKE THEM.

AND WHAT I LOVE TO DO
IS JUST BUY THEM

AND HEAT THEM UP
SO THEY'RE NICE AND CRISP.

OF COURSE CROISSANT
ARE DELICIOUS WITH BUTTER,

BUT THEY'RE EVEN BETTER
WITH APRICOT BUTTER.

FLAVORED BUTTERS
ARE SO EASY TO MAKE,

AND THEY'RE REALLY DELICIOUS.

LET ME TALK YOU THROUGH
HOW I MADE THIS APRICOT BUTTER.

MAKING FLAVORED BUTTER
IS SO SIMPLE.

YOU JUST PUT 1/4 POUND
OF UNSALTED BUTTER

AT ROOM TEMPERATURE INTO
THE BOWL OF AN ELECTRIC MIXER,

THEN ADD 1/2 A CUP
OF GOOD APRICOT PRESERVES,

1/8 OF A TEASPOON
OF KOSHER SALT--

I KNOW
IT'S AN UNUSUAL INGREDIENT,

BUT IT REALLY MAKES
A DIFFERENCE--

AND MIX IT ON LOW SPEED.

I MAKE MARMALADE BUTTER,
RASPBERRY BUTTER,

HONEY BUTTER.

IT'S SO DELICIOUS.

THAT'S THE CROISSANT,
GORGEOUS FRUIT PLATTER,

APRICOT BUTTER.

NOW ALL I HAVE TO DO
IS MAKE THE BLINTZES.

MIGUEL AND MICHAEL ARE DOING
THE TABLE SETTING FOR THIS.

THEY'RE KEEPING IT A SECRET.

ISN'T THAT PRETTY?

THIS IS GONNA BE PERFECT
FOR INA'S BRUNCH.

THEY'RE REALLY EASY TO DO.

YOU JUST TAKE AN EGG,
BREAK THE TOP OFF,

FILL IT WITH WATER,

ARRANGE THE MUSCARI.

AND THEN I WAS WONDERING,

WHAT AM I GONNA PUT THESE
LITTLE EGGS IN ON THE TABLE?

AND I THOUGHT THE NATURAL THING
IS AN EGG CUP.

AREN'T THEY PERFECT?

IT'S ALWAYS NICE FOR BRUNCH
TO HAVE SOMETHING HOT,

AND I THOUGHT I'D MAKE BLINTZES,
WHICH ARE THESE WONDERFUL CREPES

THAT ARE FILLED
WITH RICOTTA CHEESE FILLING,

AND I'M GONNA MAKE
A BLUEBERRY SAUCE.

BUT I DON'T KNOW ABOUT YOU--
I DON'T WANT

TO STAND AT THE STOVE
MAKING CREPES ONE AT A TIME.

I FIGURED OUT A WAY
TO MAKE IT ALL IN ONE PAN

AND THEN CUT IT UP.

FIRST, I'M GONNA START
WITH THE BATTER.

I MAKE IT IN THE FOOD PROCESSOR.

IT'S 1 1/4 CUPS OF MILK
WITH 2 TABLESPOONS OF SOUR CREAM

AND 4 TABLESPOONS
OF MELTED UNSALTED BUTTER,

THEN 1 TEASPOON
OF PURE VANILLA EXTRACT,

FOUR EXTRA LARGE EGGS,

AND NEXT IS 1 1/3 CUPS
OF ALL-PURPOSE FLOUR.

AND TO SWEETEN IT,
2 TABLESPOONS OF SUGAR.

AND THE LAST INGREDIENT--
1 TABLESPOON OF BAKING POWDER.

AND THAT JUST GETS BLENDED
TOGETHER UNTIL IT'S SMOOTH.

IT'S FOOLPROOF.

SO I HAVE A 9x13 PAN
THAT I'VE GREASED,

AND I'M GONNA POUR
HALF THE BATTER IN,

AND THAT BECOMES THE BOTTOM
OF THE PANCAKE.

IT'S ONE BIG PANCAKE.

JUST HALF THE BATTER.

YOU CAN MAKE IT IN ADVANCE,

OR YOU CAN JUST USE IT
RIGHT AWAY.

AND JUST MAKE SURE IT'S EVEN.

THIS IS GONNA GO INTO THE OVEN
FOR 10 MINUTES AT 350 DEGREES

UNTIL IT'S JUST SET,
AND THAT'S STAGE ONE.

NEXT, I'M GOING TO MAKE

THE DELICIOUS FILLING
FOR THE BLINTZES

AND FRESH BLUEBERRY SAUCE
TO GO ON TOP.

AND THEN THE BRUNCH BUNCH
IS MEETING UP

IN THE GARDEN ROOM
FOR THE PERFECT BRUNCH.

I'M WRITING AN ARTICLE
ABOUT BRUNCH.

IT'S A REAL TEAM EFFORT.

I'VE GOT MY FRIEND MICHAEL
WORKING ON THE FLOWERS.

MY FRIEND MIGUEL IS DOING
THE TABLE SETTING.

AND I'M MAKING
BLUEBERRY BLINTZES.

THEY'RE SO DELICIOUS.
I'VE GOT THE PANCAKES STARTED,

AND NOW WHAT I'M MAKING
IS THE FILLING.

AND THE BASIS OF IT
IS RICOTTA CHEESE.

I NEED 24 OUNCES.

INSTEAD OF MAKING THE CREPES
FOR THE BLINTZES

ONE AT A TIME,
I'M DOING THEM ALL IN ONE DISH.

SO THAT'S 24 OUNCES
OF RICOTTA CHEESE.

I NEED 8 OUNCES
OF MASCARPONE.

THIS CONTAINER'S 8 3/4 OUNCES,
SO THAT'S FINE.

IT DOESN'T HAVE TO BE EXACT.

TWO EXTRA LARGE EGGS,
JUST LIGHTLY BEATEN.

1/3 OF A CUP OF SUGAR--

IT'S NICE
IF IT'S A LITTLE SWEETER.

THIS IS A CLASSIC
EASTERN EUROPEAN DISH.

1 TABLESPOON
OF GRATED LEMON ZEST--

THE FLAVOR IN THIS IS LEMON,
A LITTLE VANILLA.

WITH THE RICOTTA
AND THE MASCARPONE,

IT'S REALLY CREAMY
AND DELICIOUS,

AND THEN THE PANCAKE
ON THE OUTSIDE.

AND THEN TO TOP IT ALL OFF,

A WARM FRESH BLUEBERRY SAUCE.

I MEAN, HOW BAD CAN THAT BE?

MIGUEL AND MICHAEL ARE DOING
A TABLE SETTING FOR THIS.

THEY'RE KEEPING IT A SECRET.

I GAVE THEM A STARTING POINT
OF A BLUE AND WHITE CLOTH.

I CAN'T WAIT TO SEE
WHAT THEY'RE GONNA DO.

MIGUEL WAS JUST HERE
GETTING COFFEE, MILK, AND SUGAR.

GOTTA HAVE THAT FOR BRUNCH.

AND HE SAID HE'S ALMOST DONE.

OKAY, 1 TABLESPOON
OF GRATED LEMON ZEST...

2 TABLESPOONS
OF FRESHLY SQUEEZED LEMON JUICE.

THERE'S NOTHING
LIKE FRESH LEMON JUICE.

WHATEVER COMES IN A BOTTLE
DOESN'T APPROXIMATE IT.

I ALSO THINK IT ACTUALLY
HAS A VERY SHORT SHELF LIFE.

SOMETIMES I'LL SQUEEZE
THE LEMONS IN ADVANCE,

AND IT NEVER TASTES THE SAME
AS FRESH.

OKAY, 1/2 A TEASPOON
OF GOOD VANILLA...

1 TEASPOON OF SALT.

I'M JUST GONNA MIX IT
ALL TOGETHER

UNTIL EVERYTHING'S
PERFECTLY COMBINED.

BECAUSE INA LIKES PEOPLE
TO HELP THEMSELVES,

I HAVE CHOSEN THIS THERMOS
OF COFFEE.

THERE'S MILK, SUGAR,

AND I ALSO CHOSE
THIS APRICOT NAPKIN.

BY CHANCE,
WHEN I WENT TO THE KITCHEN,

I REALIZED THAT INA'S MAKING
APRICOT BUTTER,

SO IT ALL WORKS TOGETHER.

SO NOW WE NEED THE FLOWERS
FROM MICHAEL,

AND I'LL GO GET MY CAMERA.

♪♪

WHEW! I CAN HARDLY WAIT
TO SEE WHAT BRUNCH IS.

♪♪

SO THE BOTTOM PANCAKE'S DONE,

AND NOW I'M GONNA POUR
THE FILLING RIGHT OVER IT.

INSTEAD OF MAKING
LOTS OF SMALL PANCAKES

AND FILLING EACH ONE,

WHAT I'M DOING
IS MAKING ONE HUGE PANCAKE

AND THEN I'M GONNA
CUT IT IN SQUARES

AFTER IT'S ALL BAKED TOGETHER.

IT'S JUST AS DELICIOUS

AND SO MUCH LESS TROUBLE.

SO I'M JUST GONNA SPREAD
THE FILLING OUT EVENLY.

THIS LOOKS GOOD, DOESN'T IT?

AND NOW I'M JUST GONNA POUR
THE PANCAKE BATTER THAT'S LEFT,

THE OTHER HALF,
RIGHT ON TOP.

SO I'M JUST USING THIS SPOON

SO I CAN DISTRIBUTE IT
REALLY EVENLY,

AND IT DOESN'T GET MIXED IN
TO THE CHEESE LAYER.

AND IT REALLY WORKS.

SO IT'S BASICALLY A PANCAKE
ON THE BOTTOM, CHEESE FILLING,

AND A PANCAKE ON THE TOP,

AND THE WHOLE THING
JUST BAKES TOGETHER.

IT'S KIND OF SURPRISING
THAT IT WORKS, ISN'T IT?

OKAY.

PERFECT.
SO BACK INTO THE OVEN,

350 DEGREES
FOR 35 TO 40 MINUTES,

AND WE'RE GONNA HAVE THE MOST
DELICIOUS BAKED BLINTZES.

NEXT, IT'S FRESH BLUEBERRY
SAUCE TO GO WITH THE BLINTZES

AND THEN THE MOMENT OF TRUTH--

MIGUEL'S TABLE SETTING,
MICHAEL'S FLOWERS,

AND MY FOOD.

IT'S TIME
TO PULL EVERYTHING TOGETHER

AND SEE IF WE'VE PULLED OFF
THE PERFECT BRUNCH.

I'M DOING AN ARTICLE ON BRUNCH,
BUT IT'S A TEAM EFFORT.

MY FRIEND MIGUEL IS DOING
THE TABLE SETTING.

MICHAEL IS DOING THE FLOWERS.

AND, OF COURSE, HELLO,
I'M DOING THE FOOD.

FOR THE MAIN COURSE,
I'M MAKING BAKED BLINTZES.

THEY'RE IN THE OVEN.

AND I'M MAKING FRESH
BLUEBERRY SAUCE TO GO WITH IT.

IT'S FANTASTIC.
I'LL SHOW YOU HOW I MAKE IT.

THERE ARE
JUST A HANDFUL OF INGREDIENTS.

FIRST INTO THE PAN

IS 3/4 OF A CUP
OF FRESHLY SQUEEZED ORANGE JUICE

WITH 2/3 OF A CUP OF SUGAR

AND 1 TABLESPOON OF CORNSTARCH.

EVERYTHING GETS MIXED TOGETHER.

BRING IT TO A BOIL,
STIRRING IT OCCASIONALLY.

WHEN IT'S TRANSLUCENT
AND THICKENED A LITTLE BIT,

YOU STIR IN 4 1/2 PINTS
OF FRESH BLUEBERRIES,

THEN SIMMER THE SAUCE
FOR FOUR TO FIVE MINUTES

JUST UNTIL A FEW BERRIES
HAVE BURST

BUT MOST ARE STILL WHOLE.

AND THEN I ADD 1 TEASPOON
OF GRATED LEMON ZEST

AND 1 TABLESPOON
OF FRESHLY SQUEEZED LEMON JUICE.

BLUEBERRY SAUCE IS DONE.
IT SMELLS FANTASTIC.

SO I'M JUST GONNA PUT IT
IN A PITCHER

SO WE CAN SERVE IT
AT THE TABLE.

YEAH.

AND THE BLINTZES ARE DONE.

HOW GREAT IS THAT?

WOW.
OH, THEY SMELL FANTASTIC.

YOU CAN SMELL THE CHEESE
AND THE LEMON.

SO I'M GONNA CUT THEM
IN SQUARES.

LET'S SEE.
HOW BIG ARE THESE SQUARES?

I THINK I'LL CUT IT
IN EIGHT SQUARES.

THAT'S ONE.

AND TWO.

THESE ARE BIG SQUARES,
BUT IT'S THE MAIN COURSE.

WELL, THAT'S THE FOOD DONE.

IT'S TIME
TO PULL EVERYTHING TOGETHER

AND SEE IF WE'VE PULLED OFF
THE PERFECT BRUNCH.

♪♪

WOW!

WHAT HAVE YOU TWO
COOKED UP HERE?

THIS IS GORGEOUS.
THANK YOU. MWAH.
THANKS.

HELLO.
DOESN'T IT LOOK GREAT?

I LOVE THE BLUE AND WHITE
AND THAT SORT OF APRICOT.

HOW FABULOUS.

I WOULD SAY THEY'RE READY
FOR THEIR CLOSE-UP.

CAN I? MAY I?
ABSOLUTELY.

PERFECT.
I'LL START SHOOTING.
HOW BEAUTIFUL. OKAY.

I'LL GO--I'LL BE FAST
SO YOU CAN EAT SOON.
(laughs) YEAH.
THAT'S RIGHT.

WE WANT YOU
TO BE REALLY FAST.

(Ina) I LIKE THAT
SORT OF GROUP SPIRIT THING.
(Michael) YES.

EVERYBODY DOES
THEIR THING,

ESPECIALLY WHEN YOU HAVE
REALLY GOOD PEOPLE TO WORK WITH.

AND HOW
IT ALL COMES TOGETHER.
YEAH.

AMAZING.
EVERYTHING LOOKS GREAT--
THE FLOWERS, THE FOOD.

DO WE GET TO EAT THIS?
(Miguel) YES, I HOPE SO.

OR ARE WE JUST SUPPOSED
TO PHOTOGRAPH IT?
I HOPE SO.

I HOPE SO.
I THINK I'M HERE
JUST TO PHOTOGRAPH.

I LOVE THAT YOU USED
THESE LITTLE EGGS

AND EGG CUPS
FOR MY FAVORITE FLOWER.

THEY'RE JUST FANTASTIC.

I GOT IT.
EXCELLENT. LET'S EAT.

PERFECT.
PERFECT.

YOU GUYS SIT THERE.
HOW FABULOUS.

MMM.
OKAY.

MIGUEL, WILL YOU HELP
YOURSELF TO...
YES. GRANOLA.

I'D LOVE A CROISSANT.
THANK YOU.
OH, PERFECT.
PERFECT, MIGUEL.

AND I'M GONNA
HAVE THE BLINTZES.

HOW DO YOU PRONOUNCE
BLINTZES?
BLINTZES.
YOU DID VERY WELL...

OH, GOOD.
FOR YOUR FIRST BLINTZ.
(laughs)

OOH, THIS GRANOLA
LOOKS WONDERFUL.
MMM.

IT'S GOT HAZELNUTS
AND ALL KINDS OF THINGS IN IT.

AND DO YOU WANT SOME BLUEBERRY
SAUCE FOR YOUR BLINTZES?
YES, I LOVE THAT.

THAT GOES RIGHT ON TOP.
OOH!

THAT LOOKS SO GOOD.
OH, MY GOD,
IT LOOKS DELICIOUS.

DOES THAT LOOK GOOD?
CHEERS, EVERYBODY.
CHEERS.

THANK YOU. THANK YOU.
I HOPE YOU LOVE IT.

I LIKE OUR PLAN,
SHARING A MEAL LIKE THIS.
(both) IT'S PERFECT.

I THINK WE SHOULD DO IT
FOR DINNER, HOW'S THAT?
WHY NOT?

YEAH, LET'S DO IT.
EXCEPT I'M NOT DOING
THE FOOD.

AND I'M NOT DOING FLOWERS.
AND I'M NOT GONNA
DECORATE IT.

OKAY, YOU DO THE FOOD.
I'LL DO THE FLOWERS.

AND YOU DECORATE.
I'LL SET THE TABLE.

SET THE TABLE. DEAL.