Barefoot Contessa (2002–…): Season 8, Episode 2 - Night Before Dinner - full transcript

Captioning provided by
Scripps Networks, Inc.

Captioned by
Closed Captioning Services, Inc.

EVEN THOUGH MY PROFESSIONAL LIFE
IS ABOUT COOKING,

THE TRUTH IS
I HATE COOKING NONSTOP.

IT'S JUST TOO EXHAUSTING.

I'VE INVITED FRIENDS FOR DINNER
TWO NIGHTS IN A ROW,

SO I'M MAKING A PLAN.

I'M GONNA MAKE
THE FIRST DINNER IN ADVANCE.

I'M MAKING A LOIN OF PORK
WITH FENNEL STUFFING--

IT'S SO DELICIOUS--

AND FOR EVERYONE WHO THINKS
THEY DON'T LIKE VEGETABLES,



A CAULIFLOWER GRATIN THAT'S
SURPRISINGLY OUT OF THIS WORLD,

AND CRISP
GREEN GREEN VEGETABLES

SAUTéED WITH LOTS OF SHALLOTS,

AND FOR A DECADENT FINISH,
PUMPKIN MOUSSE PARFAITS--

CREAMY LAYERS OF PUMPKIN
AND WHIPPED CREAM

WITH SPICY GINGER COOKIES
IN BETWEEN.

IT'S A PARTY
THAT'S A HOLIDAY CELEBRATION,

BUT IT'S GREAT FOR A CELEBRATION
ANYTIME OF THE YEAR.

WHEN I'M ENTERTAINING, I HAVE
A FEW REALLY IMPORTANT RULES.

ONE OF THEM IS
ALWAYS SERVE COCKTAILS.

BUT THE SECOND ONE IS...

I ALWAYS TRY AND MAKE THINGS
THAT I CAN MAKE IN ADVANCE,

SO I CAN PREPARE THEM,
REFRIGERATE THEM

AND THEN JUST THROW THEM
IN THE OVEN BEFORE DINNER.



IT'S NOT EASY TO FIND VEGETABLES
THAT YOU CAN MAKE IN ADVANCE,

BUT GRATINS ARE TERRIFIC...
POTATO GRATIN.

I LIKE TO MAKE ZUCCHINI GRATIN.

BUT FOR THIS DINNER, I'M GONNA
MAKE CAULIFLOWER GRATIN.

SO I'VE GOT
A 3-POUND CAULIFLOWER.

I'M JUST GONNA CUT IT UP
INTO FLORETS.

OKAY...

A BIG POT
OF BOILING, SALTED WATER...

THAT'S JUST GONNA BOIL
FOR ABOUT FIVE OR SIX MINUTES

UNTIL THE CAULIFLOWER
IS JUST TENDER.

IN THE MEANTIME, I'M GONNA MAKE
A DELICIOUS WHITE SAUCE.

AND THE FIRST THING I WANT TO DO

IS I WANT TO HEAT UP
2 CUPS OF MILK.

IN THE MEANTIME,
I'M GONNA GRATE SOME CHEESE.

I NEED ABOUT 3/4 CUP OF GRUYèRE.

ABOUT 1/2 OF THE CUP
IS GONNA GO INTO THE SAUCE,

AND THEN I'M GONNA
PUT SOME ON TOP.

IT'S GET ALL BROWN
AND DELICIOUS.

OKAY...

SO ABOUT 2 TABLESPOONS
OF BUTTER...

OKAY, 3 TABLESPOONS OF FLOUR

ALL AT ONCE.

SO I'M JUST GONNA COOK THE FLOUR
AND THE BUTTER TOGETHER.

IT ACTUALLY BECOMES
LIKE A PASTE.

I'M JUST GONNA
POUR THE MILK RIGHT IN.

WHOA... REALLY HOT.

AND THEN JUST STIR THIS,
AND YOU'LL SEE

IT REALLY THICKENS UP,

SO IT'S A REALLY GOOD
WHITE SAUCE.

OH, IT'S REALLY
NICE AND SMOOTH NOW.

ACTUALLY, YOU CAN SEE
IT REALLY COATS

THE BACK OF THE SPOON NICELY.
OKAY, IT'S THICK ENOUGH.

I'M JUST GONNA TURN OFF THE HEAT
AND ADD SOME GREAT FLAVOR.

FIRST IS SALT.

I NEED A TEASPOON
OF KOSHER SALT...

1/2 TEASPOON OF PEPPER.

AND THE NEXT THING IS
A REALLY CLASSIC FRENCH SPICE,

SO 1/4 TEASPOON
OF GROUND NUTMEG,

AND THEN LOTS
OF DELICIOUS GRUYèRE CHEESE--

ABOUT 1/2 CUP.
AND I ADD PARMESAN.

IT'S NOT SO CLASSIC
FOR FRENCH GRATINS,

BUT IT GIVES IT
A NICE NUTTY FLAVOR.

ABOUT 1/2 CUP
OF GRATED PARMESAN.

AND THEN JUST STIR IT TOGETHER.
OH, IT SMELLS SO GOOD.

YOU CAN REALLY SMELL
THE NUTTINESS OF THE GRUYèRE

AND THE SPICY PARMESAN
AND EVEN THE NUTMEG.

OKAY, THAT'S DONE. I THINK
THE CAULIFLOWER IS READY.

A NICE STEAM BATH.

AND THIS IS THE GRATIN DISH
I'M GONNA USE.

IT'S ABOUT 8x11, BUT IT
DOESN'T HAVE TO BE EXACT.

SO THE FIRST THING I'M GONNA DO

IS PUT ABOUT A THIRD
OF THE SAUCE IN THE BOTTOM...

IT EVEN LOOKS LIKE IT HAS A LOT
OF FLAVOR, DOESN'T IT?

AND THEN THE CAULIFLOWER...

AND THEN THE REST OF THE SAUCE.

THAT ACTUALLY LOOKS
GOOD ALREADY,

BUT I'M GONNA MAKE
A NICE CRUMB TOPPING,

SO IT GETS BROWN AND CRUSTY.
IT'S GONNA BE SO GOOD.

OKAY, SO I NEED
A LITTLE BIT OF BUTTER.

SO IT'S 1/4 CUP OF BREADCRUMBS,

1/4 CUP OF GRUYèRE.

I'M JUST GONNA
MIX THIS TOGETHER,

AND I'M JUST GONNA
SPRINKLE IT OVER THE TOP...

AND THEN JUST DRIZZLE IT
WITH A LITTLE BIT OF BUTTER.

IT NEVER HURT ANYTHING.

I'M JUST GONNA LEAVE THAT
TO ROOM TEMPERATURE,

THEN I'M GONNA
REFRIGERATE IT AND BAKE IT

JUST BEFORE THE PARTY.

THAT LOOKS PRETTY GOOD.

OKAY, SO THE NEXT VEGETABLE
I'M GONNA MAKE--

IT'S ALSO GREAT
TO MAKE IN ADVANCE.

I CALL IT
GREEN GREEN SPRING VEGETABLES.

SO THE FIRST THING
I'M GONNA DO IS CUT OFF

THE ENDS OF THE ASPARAGUS

AND JUST CUT THEM ON A DIAGONAL.

THE ENDS ARE PRETTY HARD,
SO YOU DON'T WANT TO EAT THOSE.

THEN I'M GONNA PUT IT
IN THE BOILING WATER

AND BLANCH THEM REALLY QUICKLY.
YOU WANT THEM CRISP-TENDER.

THE NEXT THING I'M GONNA DO IS
FRENCH STRING BEANS.

THESE ARE CALLED HARICOTS VERTS.

I'M GONNA DO
MAYBE 1/4 OR 1/2 POUND

OF EACH VEGETABLE.

IT DOESN'T REALLY MATTER.

THEN JUST CUT OFF THE ENDS
OF THE STRING BEANS.

AND BY NOW, THE ASPARAGUS
SHOULD BE DONE.

THIS IS A GREAT THING.
IT'S A CHINESE STRAINER,

AND IT'S GREAT
FOR LIFTING VEGETABLES

OUT OF HOT WATER.

I'M JUST GONNA PUT THEM
IN ICE WATER TO SET THE COLOR

AND STOP THE COOKING.

YOU WANT THEM A LITTLE TENDER
BUT NOT COMPLETELY DONE.

OKAY, THEN THE STRING BEANS
GO IN THE SAME WATER.

AND THE NEXT THING
I HAVE IS BROCCOLINI.

NOW I FIND IT
REALLY TENDER AND DELICIOUS.

OKAY, STRING BEANS ARE DONE.

IT HAPPENS FAST.

RIGHT INTO THE SAME ICE WATER...

AND THEN THE BROCCOLINI.

AND THE LAST VEGETABLE
IS SUGAR SNAP PEAS.

THE GOOD NEWS IS THEY ALREADY
COME WITH THE END SNAPPED,

SO YOU DON'T HAVE
TO DO IT YOURSELF.

OKAY, BROCCOLINI IS REALLY FAST.

IT'S DONE.

RIGHT INTO THE SAME ICE WATER...

AND IN GO THE SUGAR SNAP PEAS.

JUST ABOUT 60 SECONDS...

PERFECT.

I'M GONNA DRAIN THESE.

I'M GONNA PUT THEM
IN THE REFRIGERATOR,

AND THEY'LL BE READY
TO SAUTé WITH SHALLOTS.

BUT ENOUGH WITH THE VEGETABLES.

IT'S TIME
FOR PUMPKIN MOUSSE PARFAIT.

THIS IS SO WONDERFUL.

IT'S A PARFAIT IN A TALL GLASS.

AND IT'S GOT PUMPKIN MOUSSE
AND LAYERS OF WHIPPED CREAM

AND CRUMBLED COOKIES.
IT'S JUST DELICIOUS.

BUT THE FIRST THING
YOU NEED, THOUGH,

IS 1/4 CUP OF GOOD DARK RUM.

I LOVE THIS. IT JUST SMELLS
LIKE THE CARIBBEAN TO ME.

AND WHAT I'M GONNA DO IS

DISSOLVE ONE PACKET OF GELATIN

RIGHT INTO THE RUM.

I'M JUST GONNA
LET THAT SOAK FOR A MINUTE,

AND THEN I'M GONNA HEAT IT UP
AND ADD IT BACK IN.

SO THE FIRST THING I NEED
IS ONE CAN OF PUMPKIN.

YOU CAN MAKE IT
FROM A REAL PUMPKIN,

OR YOU CAN USE THIS.
THIS ACTUALLY TASTES BETTER.

PUMPKIN CAN BE REALLY STRINGY.

AND RIGHT OUT OF THE CAN,
IT'S JUST DELICIOUS.

SO IT'S A 15-OUNCE CAN
OF PUMPKIN PURéE.

AND I NEED 1/2 CUP
OF REGULAR SUGAR...

1/2 CUP OF LIGHT BROWN SUGAR.

JUST LIGHTLY PACKED
IS THE WAY IT'S MEASURED.

OKAY, THAT'S IT,

1/2 CUP OF LIGHT BROWN SUGAR.

I NEED TWO EGG YOLKS.

AND NOW TO GET
LOTS OF GOOD FLAVOR,

I'M GONNA PUT IN
2 TEASPOONS OF ORANGE ZEST.

PUT THAT RIGHT IN.

I NEED 1/2 TEASPOON OF CINNAMON,

1/2 TEASPOON OF SALT,

1/4 TEASPOON OF NUTMEG.

I'M JUST GONNA
STIR IT ALL TOGETHER.

MMM. THIS ALREADY SMELLS GOOD.

I LOVE THE ORANGE
AND CINNAMON TOGETHER.

AND IT LOOKS--A GORGEOUS COLOR.

OKAY, NOW TO MAKE
A MOUSSE OUT OF IT,

I'M GONNA TAKE THE GELATIN,
AND I'M GONNA HEAT IT UP

AND THEN ADD IT BACK IN.

SO YOU'LL SEE
THAT IT'S A LITTLE LUMPY

WHEN IT'S SOFTENED,

BUT WHEN IT'S DISSOLVED
WITH HEAT,

IT'S REALLY LIQUID-Y,
SO THAT'S PERFECT.

OKAY, SO I'M
JUST GONNA POUR THIS

RIGHT INTO THE PUMPKIN MIXTURE.

IT'S SUCH A GREAT--I CAN SMELL
THE RUM WHEN IT GETS HOT.

AND WHAT THIS IS GONNA DO IS
WHEN IT'S REFRIGERATED,

THE PUMPKIN MOUSSE IS GONNA SET.

JUST MIX IT IN.

PERFECT.

OKAY, SO I NEED 1 1/2 CUPS
OF HEAVY CREAM--

YOU WANT IT TO BE COLD
BEFORE YOU START,

'CAUSE IT'LL WHIP BETTER--

A SPLASH OF VANILLA.

JUST WHIP IT ON HIGH
UNTIL IT'S REALLY LIGHT.

IF YOU OVERWHIP IT, THOUGH,
YOU'LL END UP WITH BUTTER,

SO BE CAREFUL AT THE END.

PERFECT.

SO I'M JUST GONNA TAKE
THIS WHIPPED CREAM

AND FOLD IT
INTO THE PUMPKIN MIXTURE.

AND THAT'S GONNA
REALLY LIGHTEN IT

AND MAKE IT SORT OF,
LIKE, MOUSSE-Y.

OKAY.

NOW THE BEST WAY
TO FOLD SOMETHING IN

IS TO PUT YOUR SPATULA
THROUGH THE MIDDLE

AND THEN FOLD IT OVER

AND THEN TURN THE BOWL
AND FOLD IT OVER.

AND THAT WAY YOU DON'T
DEFLATE THE CREAM,

AND YOU GET REALLY LIGHT MOUSSE.

SO THEN WHAT I WANT TO DO
IS I WANT TO LAYER

THE PUMPKIN MOUSSE,
WHIPPED CREAM AND COOKIES,

GINGER COOKIES.

SO THE NEXT THING I NEED TO DO
IS MAKE MORE WHIPPED CREAM,

BUT THIS TIME I WANT TO MAKE
SWEETENED WHIPPED CREAM.

SO I'M GONNA HAVE
1 CUP OF CREAM--

IT DOESN'T HAVE TO BE EXACT--

1 TABLESPOON OF SUGAR
AND 1 TEASPOON OF VANILLA.

I LOVE GOOD VANILLA.

I'M JUST GONNA WHIP THAT UP.

OKAY, AND THEN I HAVE GLASSES.

SO THIS IS WHAT
I'M GONNA PUT THE MOUSSE IN.

SO, AGAIN, I DON'T WANT
TO OVERWHIP IT.

OTHERWISE,
I'LL END UP WITH BUTTER.

I'VE ACTUALLY FOUND
IF YOU USE A PASTRY BAG,

IT'S CLEANER. IT'S NEATER.

SO I WANT TO PUT
THE MOUSSE IN THE BAG.

IF YOU HAVE A PASTRY BAG
WITH A ROUND TIP,

JUST A PLAIN ROUND TIP,
OR EVEN ANY KIND OF A BIG TIP,

I'LL SHOW YOU
HOW QUICKLY IT GOES.

JUST PUT ABOUT A THIRD
IN THE BOTTOM.

OKAY, SO THAT'S
THE FIRST LAYER OF MOUSSE...

THEN A LITTLE LAYER
OF WHIPPED CREAM.

NOW BECAUSE I LOVE THINGS

THAT HAVE DIFFERENT TEXTURES--

SO THE MOUSSE IS CREAMY.
THE WHIPPED CREAM IS SWEET.

I'M GONNA HAVE
SOME CRUMBLED GINGER COOKIES.

SO WHEN YOU BITE INTO IT,
YOU GET SOMETHING THAT'S CREAMY,

SOMETHING THAT'S SMOOTH
AND SOMETHING THAT'S CRUNCHY.

AND IT LOOKS GREAT, TOO,
DOESN'T IT?

NOW ANOTHER LAYER OF PUMPKIN...

NOW ANOTHER LAYER
OF WHIPPED CREAM,

JUST A LITTLE BIT
ON TOP OF EACH ONE...

A LITTLE MORE GINGER COOKIE...

THE LAST LAYER OF PUMPKIN--

WELL, THAT WORKED OUT
PERFECTLY...

OKAY, A LITTLE DOLLOP
OF WHIPPED CREAM...

AND JUST SO EVERYBODY KNOWS
EXACTLY WHAT'S IN IT,

A LITTLE GINGER COOKIE
DECORATION ON THE TOP.

AND DOESN'T THAT
LOOK LIKE A PARTY?

I'M JUST GONNA REFRIGERATE THAT.

THEN I'M GONNA MAKE LOIN OF PORK
WITH FENNEL STUFFING.

IT'S GONNA BE REALLY GOOD.

SO I WANT TO MAKE
A SPECIAL MEAL,

BUT IT DOESN'T MEAN
IT HAS TO BE COMPLICATED.

SO FOR THE MAIN COURSE,
I'M GONNA MAKE LOIN OF PORK

AND STUFF IT WITH FENNEL.
I'LL SHOW YOU HOW TO MAKE IT.

SO I'VE CUT UP
ABOUT 2 CUPS OF ONIONS,

JUST A ROUGH CHOP.

OKAY, NOW I NEED
2 CUPS OF SLICED FENNEL.

I'M JUST GONNA
TAKE OUT THE CORE.

MMM. I LOVE
THE ANISE FLAVOR OF THIS.

I CAN ALREADY SMELL IT.
IT'S WONDERFUL.

AND THEN JUST SLICE IT THINLY.

SO THAT SHOULD BE ABOUT 2 CUPS.

I'M JUST GONNA LET THIS COOK
FOR ABOUT 15 MINUTES

UNTIL THE ONIONS
AND FENNEL ARE TENDER,

AND THEN THE FENNEL
GETS REALLY SWEET.

IT'S A WONDERFUL FLAVOR.

IN THE MEANTIME,
I'M GONNA GET SOME GARLIC READY

AND FRESH THYME,

GIVE IT LOTS OF FLAVOR.
SO I'M GONNA CHOP THE GARLIC.

NOW THE THING ABOUT GARLIC
IS I DON'T WANT

TO PUT IT IN TOO EARLY,
'CAUSE IT BURNS REALLY QUICKLY.

SO JUST LET THE ONIONS
AND FENNEL COOK

AND THEN PUT THE GARLIC IN

AT THE LAST MINUTE.

JUST A ROUGH CHOP.

AND THEN FRESH THYME.

I REALLY PREFER TO USE
FRESH HERBS WHEN YOU CAN.

ALL RIGHT, LET'S SEE HOW
THE ONIONS AND FENNEL ARE DOING.

JUST TOSS THEM.

YOU DON'T WANT THEM
TO BROWN TOO MUCH.

OH, THIS IS BEGINNING
TO LOOK GOOD.

I JUST WANT TO ADD THE GARLIC.

ADD THE FRESH THYME,

AND JUST CHOP IT UP A SMIDGE.

JUST RELEASE ALL THE OIL
FROM THE THYME.

A TEASPOON OF SALT...

1/2 TEASPOON OF PEPPER.

OKAY, NOW I'M JUST GONNA ADD
A LITTLE BIT OF WINE.

AND WHAT THAT'S GONNA DO
IS DEGLAZE THE PAN.

IT'S GONNA SCRAPE UP
ALL THOSE BROWNED BITS

THAT HAVE LOTS OF FLAVOR.

MMM.

THIS LOOKS GREAT.
IT SMELLS EVEN BETTER.

OKAY, I'M JUST GONNA TURN
THE HEAT OFF AND LET THAT SIT.

IT'LL COOL OFF WHILE I MAKE
FRESH BREADCRUMBS.

SO FRESH BREADCRUMBS--
I'M JUST GONNA TAKE WHITE BREAD,

CUT OFF THE CRUSTS,

AND THEN I'M JUST GONNA DICE IT.

IT'S GONNA BE NICE, FLUFFY.

BREADCRUMBS.

I NEED ABOUT 3 CUPS
OF FRESH BREADCRUMBS.

OKAY, NOW I'M GONNA
UNROLL THE PORK.

SO WHAT I'VE ASKED THE BUTCHER
TO DO IS TO BUTTERFLY IT

LIKE A LETTER
SO IT'S IN THREE PARTS,

AND IT'S GONNA OPEN LIKE THAT.

SO JUST SEE... LET'S SEE.
YEAH, THAT'S PERFECT.

OKAY, I'M GONNA SALT
AND PEPPER IT.

SEASON IT WELL,

BECAUSE YOU WANT TO MAKE SURE
IT HAS LOTS OF FLAVOR.

NOW FRESH PEPPER.

SO NOW I WANT TO PUT
THE BREADCRUMBS

INTO THE STUFFING,

SO ABOUT 3 CUPS
OF FRESH BREADCRUMBS

INTO THE COOLED FENNEL
AND ONIONS.

AND THAT'S GONNA REALLY BIND IT
AND HOLD IT TOGETHER,

SO WHEN THE LOIN OF PORK
IS SLICED,

THE STUFFING WON'T FALL OUT.

OKAY, SO IT'S NICE AND COOL NOW.

I'M JUST GONNA PUT IT
RIGHT ON TOP

OF THE LOIN OF PORK.

IF I'M GONNA
BAKE THIS RIGHT AWAY,

IT DOESN'T MATTER
WHETHER THE FILLING IS COOLED.

BUT SINCE I'M GONNA PUT IT
IN THE REFRIGERATOR

AND BAKE IT ANOTHER DAY,
I WANT TO BE SURE,

KIND OF LIKE
THE THANKSGIVING TURKEY,

THAT THE STUFFING
IS REALLY COOL.

AND I'M GONNA ROLL IT UP
LIKE A JELLY ROLL...

JUST LIKE THAT.

AND YOU WANT TO END

FAT SIDE UP LIKE THAT.

IT DOESN'T HAVE TO BE PERFECT.

OKAY, NOW I'M JUST GONNA
TIE IT UP

WITH BUTCHER STRING.

YOU CAN FIND THIS
IN ANY COOKWARE STORE.

THERE ARE ALL KINDS
OF FANCY WAYS TO TIE THIS,

BUT JUST A KNOT AT THE TOP
IS TOTALLY FINE,

'CAUSE I'M GONNA TAKE IT OFF
BEFORE I SERVE IT ANYWAY.

AND WHAT THIS IS GONNA DO

IS KEEP THE LOIN OF PORK
IN A REALLY NICE SHAPE.

IT'LL KEEP IT NICE AND ROUND
AND KEEP THE STUFFING IN.

AND THAT WAY,
ALSO, IT COOKS EVENLY.

OKAY, NOW I'M JUST GONNA
RUB THE TOP OF THIS

WITH A LITTLE OLIVE OIL.

OOPS. HOW ABOUT
A LOT OF OLIVE OIL?

SPRINKLE IT
WITH SALT AND PEPPER.

NOW THAT LOOKS LIKE
IT'S GONNA BE DELICIOUS.

PUT IT ON A SHEET PAN.

OKAY, INTO THE FRIDGE,

AND IT'S GONNA BE ALL READY
TO GO INTO THE OVEN

FOR MY DINNER PARTY
TOMORROW NIGHT.

WHAT A DAY... LOTS OF SHOPPING.

THE GOOD NEWS IS DINNER'S READY.
IT'S IN THE FRIDGE.

I'M GONNA PUT IT IN THE OVEN,

SAUTé A FEW VEGETABLES
AND DINNER IS DONE.

OKAY, THAT'S GONNA ROAST
425 DEGREES

FOR ABOUT 20 TO 30 MINUTES,

AND THEN I'M GONNA
LOWER THE TEMPERATURE TO 350,

AND IT'S GONNA GO
FOR ABOUT 20 TO 30 MINUTES

UNTIL IT'S EXACTLY 137 DEGREES.

THE CAULIFLOWER GRATIN...
I'M GONNA BAKE AT 375

FOR ABOUT 25 TO 30 MINUTES.

AND YOU KNOW, GRATINS
AREN'T THAT SENSITIVE.

IF YOU ONLY HAVE ONE OVEN,
PUT IT IN WITH THE LOIN OF PORK.

SAME TIME EVERY YEAR,
HOW'S THAT?

FOR 38 YEARS.

AND I GOT TO SAY, THAT'S HARDER
THAN DOING A DINNER PARTY.

OKAY, YOU GUYS DRINK
MORE CHAMPAGNE.

FRANK, WANT TO HELP ME
WITH DINNER?
YES, INDEED.

OKAY, WE'LL
BE RIGHT BACK.

SO I'M JUST GONNA CHOP UP
THREE SHALLOTS.

HOW YOU DOING OVER THERE?
THE STRING IS DONE,

BUT I NEED YOU TO SHOW ME
HOW YOU WANT IT CARVED.

YEAH.
OH, I CAN DO THAT.
SO I'LL SHOW YOU--

I'LL DO ONE OR TWO,
HOW'S THAT?
THAT'S PERFECT.

SO THE KNIFE
SHOULD BE PRETTY SHARP.

WHAT YOU WANT TO DO IS USE
THE BLADE BACK AND FORTH.

SEE THE FENNEL FILLING?
HOW'S THAT?
YEAH.

I PROBABLY WOULDN'T
DO IT TOO THIN,

BECAUSE I DON'T WANT
THE FILLING TO FALL OUT.

THAT WORK FOR YOU?
THAT LOOKS VERY EASY.

THAT'S JUST THE WAY
I WAS GONNA DO IT.

OKAY, BACK
TO THE VEGETABLES.

SO I HAVE THE OIL
AND THE BUTTER ALL MELTED.

I'M GONNA PUT IN THREE SHALLOTS
THAT I'VE CHOPPED UP.

THIS IS A GREAT WAY
TO MAKE VEGETABLES

WHEN YOU HAVE COMPANY
BECAUSE ALL I'M DOING

IS GONNA REHEAT THEM
WITH THE SHALLOTS.

IT'S REALLY FAST.

OKAY, I'M DONE.
HOW ARE YOU DOING OVER THERE?

I AM DONE.
IT LOOKS PERFECT.
YOU'RE DONE?

YES.
OKAY, I'M PUTTING
THE VEGETABLES IN THE DISH.

HOW'S THAT LOOK
WITH ALL THE SHALLOTS?

IS THAT THYME?
IT SMELLS SO GOOD,
DOESN'T IT?

IT SMELLS DELICIOUS.
IT SURE DOES.
IT SMELLS GREAT.

YOU CAN REALLY SMELL
THE FENNEL, CAN'T YOU?
IT LOOKS GREAT.

A LITTLE PARSLEY
ALWAYS HELPS, RIGHT?
IT LOOKS GOOD.

OKAY, ARE YOU
IN CHARGE OF THIS?
I AM. THANK YOU.

AND CAN YOU
TAKE THIS, TOO?
ABSOLUTELY.

I'LL BE
RIGHT BEHIND YOU.
THANKS VERY MUCH. OKAY.

CAULIFLOWER GRATIN.

OH, THIS SMELLS SO GOOD.

IT'S A PARTY.

THAT'S ENOUGH.
I'VE NEVER HEARD YOU
SAY THAT BEFORE.

WELL, THAT'S BECAUSE I'M
GONNA HAVE SECONDS AND THIRDS.

YOU KNOW, THERE ARE PEOPLE
ALL OVER AMERICA

WHO DON'T EAT CAULIFLOWER.
I KNOW.

WHEN THEY TASTE THIS...
IT'S REALLY GOOD,
ISN'T IT?

THIS IS GONNA CHANGE
THEIR MINDS ABOUT CAULIFLOWER.

DESSERT ANYONE?

OH, THAT'S BEAUTIFUL.
THAT'S FOR YOU.

GIVE ME THAT TRAY,
WHOLE TRAY PLEASE.

JEFFREY.
OOH, THAT LOOKS GREAT.

YOU THINK I ORDERED
TAKEOUT?

MY EYES ARE ROLLING
BACK IN MY HEAD.

TRY THIS--
FLIP YOUR SPOON AROUND...

OH, IT'S
GETTING UGLY HERE.

HAPPY HOLIDAYS,
EVERYBODY.