Brunch at Bobby's (2010–…): Season 1, Episode 9 - Brunch That Does a Body Good - full transcript

All right, sleepover brunch day.

We got some people in the house.

Well, this is a very,
very playful brunch.

I'm gonna make some oatmeal.

And I'm gonna flavor it
kind of like apple pie almost

with some fresh granny Smith
apples, brown sugar, cinnamon,

and we're gonna brûlée the top
like a crème brûlée.

Also gonna make some sandwiches,

ham, egg, and cheese sandwiches,

very simple, very basic
but delicious.

And then we're making not
French toast, not a waffle,



but a combination of both.

We're gonna make
some French toast,

put it in the waffle iron,

so it's gonna be sort of a play
on a waffle,

but it's really French toast,
or is it really a waffle?

We'll let you decide.

The drink--we're gonna make
a virgin strawberry piña colada.

I'm always the first one up
in the house,

so i get all the food going,
so that everybody wakes up.

There's something to eat, and
that's what brunch is all about.

So we're gonna actually start
making the oatmeal first.

So we have two different things
we have to make,

the oatmeal itself
and the apple pie mixture.

I think what we're going to do



is actually start
by making the apple mixture.

So I'm gonna take
some granny Smith apples.

Granny Smith apples are actually
very good for cooking,

the green apple, nice and tart,

and they really hold up
to cooking and baking.

And we're basically
just gonna finely dice these.

I'm gonna put a little bit
of unsalted butter in the pan

and start this going,
and then some brown sugar.

I'm just gonna let that melt
a little bit.

And then the apples,

dried Cranberries,

and then a little bit
of cinnamon.

I'm gonna add a little bit
of orange juice to this mixture

just to kind of give it
a little bit more liquidity,

just a touch.

I could use a little
orange juice myself.

I always have a glass
of orange juice

and maybe like a cup of tea
or something

when I'm cooking brunch
in the morning.

Just like when
I'm cooking dinner,

i always have a glass
of wine somewhere.

Got to get in the spirit
of whatever meal you're cooking.

Okay, so basically,
what we want to happen here

is we just want the apples
to soften a little bit,

but we don't want
to make applesauce.

That smells like an apple pie.
It's nice.

While that's cooking, we can
actually start our oatmeal.

We have some good
stone-ground oats.

I'm gonna use about a cup
of the oats

and about 2 3/4 cups
of whole milk

and then 1 cup
of these stone-ground oats.

And we're gonna let the oats
bloom and blossom

and just cook them
until they're completely soft.

It should take
about 12 to 15 minutes.

Meanwhile, let's give
our apple mixture a taste.

Really nice.
That is almost done.

And so what I'm going to do

is take this platter

and just lay it out

and spread it out
into one even layer

so that it cools
nice and evenly.

And actually, at this point,

we can kind of put it
in the refrigerator,

so it actually stops cooking
in a couple minutes.

You know, oatmeal has, i think,
has really come a long way.

When i was a kid,
we would think of oatmeal

as not such a fun breakfast
or a brunch, you know.

But now with chefs
sort of being innovative

with basically
every single thing,

even oatmeal
has sort of become, like,

a really fun thing to cook
for brunch

because you can bring
so many different flavors in.

So you can see the oats are
actually thickening up the milk.

We started with 2 3/4 cups
of milk and a cup of oats.

And it's getting nice and thick.

All right, let's give these
a taste just for texture.

We don't want Al dente oatmeal,
that's for sure.

Mmm, perfect.

I'm gonna put a touch
of orange zest.

I think orange and apples
go really well together.

Apples, orange,
and the dried Cranberries

is a nice oatmeal.

Mmm.

All right, now here's the way
we're gonna plate this.

Since we're calling this
apple pie oatmeal,

let's think of the oatmeal
as the crust.

So we're gonna put
a little crust on the bottom

or some oatmeal on the bottom,

then we're gonna have the apple
pie filling in the middle.

And then we're gonna cover it
with some oatmeal on top.

And then we can brûlée it.
Start with some oatmeal.

Then we'll take our apple
and cranberry mixture...

And some oatmeal on top.

And then I'm gonna take
some white sugar,

put it right on top
of the oatmeal.

And now it's brûlée time.

So i have a butane torch here.

You can buy this
in any hardware store.

We're just going to burnish
the sugar right on top.

And then what i like to do--

i just put a little bit of heavy
cream just around the outside

and a tiny bit of mint.

I think if anybody
has an aversion to oatmeal,

that might change their minds
a little bit.

Let's give it a try.

Mmm.

I think that the apple
is just such the key to this.

The oatmeal is sort of the base
and the foundation of the dish.

But the apples
and the Cranberries

with the brown sugar
and the cinnamon--

i mean, it just wakes up
the oatmeal so much.

This is just the appetizer.
We still have a sandwich

with English muffin, ham, egg,
and cheese. Kind of a classic,

but I'm gonna show you
how to do it in a new style.

And we're also gonna make a--

i can't decide if it's a waffle
or French toast.

It's actually both
all in the same dish.

And a mocktail--
no alcohol this time--

fresh strawberries,
coconut, pineapple.

It's a strawberry piña colada.

A sleepover brunch.

I'm in my very, very casual
outfit today, some sweatpants.

We're gonna start by making
an egg sandwich.

We have some English muffins,
some black forest ham,

some Swiss cheese,

and i have some
heirloom tomatoes here.

Whenever I'm slicing a tomato,
i always use a serrated knife,

so it actually bites
through the skin.

Couple of yellow tomatoes,

a little salt and pepper,

and just a little bit
of canola oil.

I'm gonna put it
right on the tomato.

And i have a hot griddle here.

And we're just gonna
cook the tomato on the griddle

just for about 20 seconds.

Give it a quick turn.

And now we can take 'em off.

Tomatoes are done that quickly.

Now what I'm gonna do is start
toasting my English muffins.

Okay, and as
we're toasting those,

let's go over to our ham
and our cheese.

This is some Swiss cheese.
I mean, look,

you can use any cheese
that you want to.

Any good melting cheese will
actually work very, very well.

Now i have the ham here,

and the ham
is obviously already cooked.

But I'm just gonna heat it up
on the griddle very quickly

just to kind of take the cold
out of the ham.

And this is just gonna take
a matter of seconds.

This is very thinly sliced ham.

That quick.

Okay.

When i ask people
what kind of eggs they want

on an egg sandwich,
almost always people say fried,

so i think we're gonna go
with fried.

It's just gonna take
a little bit longer to do.

But what you can do
is get everything assembled

and then start cooking the eggs.

Let's start
with a little bit of ham.

Then we're gonna take
one slice of cheese...

And then a slice of the tomato.

I'm gonna take a little bit
of fresh thyme.

Put the thyme
right on top of the tomato.

Sort of has
that provençal flavor going.

All right, now I'm gonna
put these in the oven.

I'm gonna let the cheese melt.
And when the cheese melts,

then we can take 'em out
and put the eggs on top.

So while that's happening,
let's get the eggs going.

So what I'm gonna do here is I'm
gonna try to cut out the eggs

so i can make three at a time.

And I'm gonna use
a cookie cutter to do that.

So I'm gonna cook three eggs.

Little bit of butter.

Okay, put the eggs
right in here.

A little salt and pepper
on the eggs.

So whenever i fry the eggs,
i let the bottom cook,

so it has a nice base.

And then i cover it just
with another pot, like that,

so that it creates steam
on the inside

and actually cooks the top of it
a little bit.

This way, it cooks evenly.

We can also give 'em a flip
if you want to do that, too.

You know,
while I'm flipping the eggs,

basically, it's all
in the wrist.

It's sort of like
just kind of a flick.

A lot of people
who haven't done it before

think it's some big move
where you kind of, like,

wind up from here,
and you flip 'em up in the air.

But basically,
it's just kind of like that.

Get our eggs out.

These look great.

All right,
let's fry another batch.

So I'm cutting out the egg

with a cookie cutter.

So it's like a disk of the egg

that just fits nicely
right on top of the sandwich.

I love eggs of all kinds.

I love--i love eggs over easy.

I like scrambled eggs
but very, very soft.

I like to make brunch salad,
to have eggs in them,

like a frisée salad with some
bacon and some blue cheese

and a very light dressing with
a poached egg in the middle.

And then you crack
the poached egg open,

and it becomes really
part of the salad.

That's a really nice brunch.

Every once in awhile,
you just have to go for it.

The cheese is melted.
The ham is warm.

The English muffin is toasted,

and the egg is fried.

I think
maybe just a couple of chives.

A little olive oil.

There you go,

egg sandwich.

Let's give one a try.

What you want, you want
that egg running a little bit.

It's all good.

If you're in the mood

for a ham, egg,
and cheese sandwich,

there's nothing else in
the world that can satisfy you.

It's the perfect combination
of flavors,

especially on a toasted
English muffin like that.

I'll take this
over a five-star meal any day.

All right, we got egg sandwiches
in the house.

Wake up, everybody,
before they're all gone.

Plus, we still have waffles that
kind of look like French toast.

Or is it French toast
that looks like waffles?

I'm not really sure.
Anyway, we have them coming up,

and we're making a drink--
strawberry, pineapple, coconut.

Don't go anywhere.

All right, sleepover brunch.

Got some beautiful
egg sandwiches there,

some delicious oatmeal.

And now it's time
for some French toast

that's impersonating waffles.

It's actually gonna be
a French toast batter

with good-quality white bread.

And then I'm gonna put it
in the waffle machine,

so it looks like a waffle, but
it's got a French toast batter,

kind of interesting idea.

We're gonna do
some creamy peanut butter,

and I'm gonna make
a fresh Berry jam to go with it,

peanut butter and jelly
but with waffles.

Let's make the batter
for the French toast.

This is a very basic
French toast batter.

This is actually the one
that my mom taught me.

I mean, there's not gonna be
any surprises here.

It's gonna be very, very
classic, but we're gonna bring

all kinds of other flavors in
in a little while.

My mom used to take me
to this place called churchills.

It was on the Upper East Side,

and we used to order
this brunch.

It was French toast with a sauce
with fresh peaches

and a fresh peach syrup, and it
was just so, so delicious.

I think we used to go every
single Sunday for years.

It was amazing.

Little bit of milk,
some vanilla extract,

and i always add more
than I'm supposed to

just 'cause i love
the flavor of vanilla,

and then some cinnamon.

I like mine very cinnamony.

Some sugar.

So let's whisk up our batter,

and i want to make this
a little bit ahead of time,

'cause i actually want to soak
my bread pretty well.

All right, there's my batter.

And now I'm gonna take a nice
white bread loaf.

This is pain de mie,
a French-style bread.

It's a good-quality white bread.

That's what you want
to look for.

Take the rind off.

And you want to cut it
about an inch and a half.

You're gonna sort of
think about this

as like a peanut butter
and jelly French toast sandwich

that looks like a waffle.

Pour our batter.

When my daughter Sophie
has friends over to my house,

she likes when i cook brunch
for them.

Sophie always says to me,
"dad, do you have

any chocolate chips?"
And i know what that means.

It means she wants
chocolate chip pancakes.

You know, not the best thing
in the world for her,

because it's just gonna give her
that chocolate buzz

right off the bat
in the morning.

But i think that
for a special occasion--

she's got friends over--
i think chocolate chip pancakes

is a great way to go, and
they're actually pretty good.

Make sure it gets
completely covered,

'cause we want the batter
to really soak in there.

All right, so these are ready.

So let's make
our fresh Berry jam.

I'm gonna start

with some blackberries,

some blueberries,

some raspberries,

good amount of sugar,

little bit of orange juice.

And I'm gonna put a few
strawberries in there as well.

We want to add sugar
to the berries,

because the sugar is actually
gonna really bring out

the flavor of the fruits.
It's gonna make all the fruits

actually taste
more like themselves.

And also, it's gonna become
part of the syrup

that's gonna surround
all the fruits.

And what i like to do
is just crush the berries

with a potato masher,

so that all the juices
of the berries come out

and play with each other.

So now what I'm gonna do
is take my French toast

and put it right
in the waffle iron.

This is actually quicker
than a waffle,

because we don't have to cook
the waffle batter.

That takes longer than just
cooking this French toast.

You can smell the cinnamon.
I mean, it's amazing.

I would say that this
is gonna take

about 90 seconds
to 2 minutes.

The waffle iron
is a little confused.

It's trying to time whether the
waffle batter is ready or not.

He's like, "wait a minute.
You put French toast in me."

Checking on our jam here.

See how it's cooking down?

It's gonna be beautiful.

All right, there it is,

the famous waffle French toast.

We can get this French toast
or these waffles out.

I'm gonna put the other ones
right back in,

start another batch. It's almost
time for the grand finale.

Okay, that's not all.

To drink--
strawberry, pineapple, coconut.

We're gonna make a virgin
strawberry piña colada.

You know what?
It's time to wake everybody up.

All right, don't go anywhere
with those waffles.

All right, here we are.

So we have our French toast
impersonating a waffle,

and now we're gonna make it
totally fun.

We're gonna make
kind of mini sandwiches.

I'm gonna take our waffles.
I keep calling them waffles,

but i think that they're French
toast. They're kind of both.

And we're gonna take
some creamy peanut butter,

and we're gonna slather
the peanut butter right on top.

When i was a kid,

i would always eat peanut butter
and jelly sandwiches.

I like crunchy peanut butter.
I wouldn't throw smooth

out the window,
but i like things with texture.

And that's what's really
important in my cooking today.

I didn't know back then that was
gonna be important to my career,

but it actually was.

I'm gonna take
some bananas also.

And i think what I'm gonna do
is just cut them in fours,

so they're like
sort of mini waffles.

A little of the warm
Berry preserves on top

keeps the waffle warm.

This is the new repertoire
of feeding the kids at home.

Okay, so you have
the peanut butter in the middle.

You have the peanut butter
on top,

maybe just a little more
Berry preserves on top.

So you got peanut butter
and jelly,

peanut butter and jelly,
peanut butter and jelly,

and maybe a banana on top.

Just a tiny bit of maple syrup
and some powdered sugar.

There you go.

Let's give it a try.

It's amazing.

It really does taste
like peanut butter and jelly.

This is good for kids,
but you know what?

It's pretty good
for adults, too.

All right, let's make a drink.

So we're gonna combine
a few juices

and make kind of a fun drink.

This is
a strawberry piña colada,

but it's completely
alcohol-free.

And we're gonna start
with some ice,

some pineapple juice,

some sweetened coconut milk,

and fresh strawberries.

Give it a whirl.

Oh, it looks great.

Nice.

And then you can put

like maybe a pineapple spear
in there

or garnish it
with a pineapple triangle.

I'll drop a strawberry in there.
Looks pretty good.

Let's give it a taste.

Mmm.

You know, what's really terrific
about this

is it tastes exactly the way
it's supposed to taste.

It tastes like
fresh strawberries.

It tastes like pineapple juice.
It tastes like coconut.

It has, you know,
those three ingredients

sort of are all kind of working
really well together,

and i think
it's a really nice way

to kind of finish off
this brunch.

All right,
so our sleepover brunch

consisted of
some oatmeal brûléed,

and it had sort of
an apple pie filling in there,

and then we made an egg sandwich
open-face

with some ham, some
Swiss cheese, grilled tomatoes.

And then we had our French toast
impersonating a waffle,

and it had some peanut butter

and a fresh Berry jam on top

and then a strawberry
piña colada virgin style.

Everybody's still asleep,
so i need to entice them,

and there's only one way
to do that.

I think it's the waffles.

You guys, time to get up.

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