Brunch at Bobby's (2010–…): Season 7, Episode 10 - Almost Home for Thanksgiving - full transcript

All right, everybody,
it's the day after Thanksgiving.

I'm making brunch for me
and my daughter, Sophie.

Let's get it going.

Hi, dad--greetings
from California.

I just wanted to say
that I can't wait
to be back in New York

and home for Thanksgiving--
love you!

Nice.

So today, I'm making
Thanksgiving brunch with
my daughter, Sophie, in mind.

She goes to school out West,
so I don't get an opportunity

to cook with her and hang out
with her as much as I used to,
of course,

but Thanksgiving is a really
important part of our lives.



It's really my favorite day
of the year,

uh, but today we're actually
making a--sort of a Thanksgiving

weekend brunch, because,
you know, there's Thanksgiving,

but then that's only one meal,
and usually it's a long weekend,

so today I'm gonna make
a pumpkin chocolate
swirl bread.

Love those two flavors together,
and then I'm gonna make

a stuffing waffle sandwich.

Check that out--
waffle sandwich

made from the leftover stuffing

with leftover turkey, some
cranberry, some Dijon.

And then gonna warm up the room
with an apple hot toddy.

Bourbon, orange, vanilla,
and a little bit of nutmeg

goes really nicely together.

So let's start by making
the pumpkin chocolate
swirl bread.



You know, recipes like this
where there's lots
of ingredients

and they have to be exact,
I always come with my recipe,

because you really need to be,
you know, spot-on in terms

of measurements--
all right, so I'm gonna start

with my wet ingredients first.

One-half cups of sugar,
and actually,

you're saying,
"Sugar is a dry ingredient."

Actually, it's a wet ingredient,
especially 'cause when it melts,

it turns to liquid.

A half a cup of vegetable oil.

I'm gonna start this in a mixer
and just sort of beat

some air into it

so it's nice and smooth.

All right, then I'm gonna
add two eggs here.

So one egg at a time.

My daughter, Sophie, I think
she's gonna totally love

this pumpkin chocolate bread.

And then we're gonna add
one cup of, uh,

canned pumpkin--now,
there's a handful of things

I like to use that are canned--
canned pumpkin,

canned tomatoes for
tomato sauce, especially,

when it's not
in the season of tomatoes,

and of course, you've seen me
use, uh, chipotle

chiles in a can all the time,
in the adobo sauce.

Those are the three things that
I usually use in a can,

but the canned pumpkin
is the way to go.

It's always consistent.

And I always think that pumpkin
doesn't have a lot of flavor.

I actually did a survey once
about what pumpkin tastes like,

and it's hard for people to say.

Yeah, it's a squash, but the--
what we think of pumpkin,

um, really, of the spices
that go into it--

cinnamon, clove, nutmeg,

ginger, you know,
those kinds of things,

so I'm actually gonna use
a little bit of pumpkin spice.

And I'm gonna add some vanilla,
and we're just gonna

whip this just
until it's incorporated.

Make sure that you scrape
the edges so it's all
getting mixed together.

Then we can do
our dry ingredients.

One and 3/4 cups of flour.

All right,
1 teaspoon of baking soda.

Make sure it's level.

One teaspoon of pumpkin spice.

So that's a combination
of all those spices.

I like to put a little extra in.
Like that flavor.

And then 1/2 teaspoon
of baking powder.

And then a little salt.

Just whisk this up.

And then we're gonna incorporate

the dry ingredients

just until they're well mixed
into the wet ingredients.

Again, scrape around the bowl.

Okay, and then we're gonna take

some semisweet chocolate
that's just melted.

So I'm gonna drizzle this in.

Make sure you get all that
out of there.

And I'm basically just gonna,
like, swirl it or marble it

into the pumpkin batter.

There we go.

So now I have my cake pan

just brushed on the inside
with some butter.

And we're gonna pre-heat
our oven to 350 degrees,

and this is gonna bake
for about an hour.

Look how beautiful that looks.

Love that orange
and chocolate swirl.

Mm, and this is known
as a quick bread.

There's no yeast in it,
you don't have to let it proof.

You just make the batter,
and then you bake it off.

Anything like a zucchini bread
or a pumpkin bread

or banana bread are
the same category, quick breads.

I mean, they're basically like,
you know, cakes.

Three hundred and 50 degrees
for about an hour.

So then I'm gonna make

a very quick, flavored butter,
which is something

I love to do, like, uh,
the other day,

I was making biscuits,
and I took a stick of butter

that was left out while
I was cooking, so it was
room temperature

like this one, and I took out
some maple syrup

and a little salt and pepper
and made a maple butter

in a mortar and pestle,
and then you just slather that

on the warm biscuits
when they come out of the oven.

This is sort of the same thing,
but we're gonna use

some orange marmalade and some
orange zest as well

to flavor our butter,
and that's gonna be slathered

onto the pumpkin chocolate
bread, you know,
when we slice it.

You can toast it if you want,
you know, when it's, like, cool.

Put a little bit of
this butter on there.

It's just gonna
enhance it even more.

Pumpkin and orange
and chocolate--
good combination.

Little salt and pepper.

Only recently has Sophie
actually started

showing an interest in actually
cooking herself.

Usually, our Thanksgiving
consists of me doing

all the cooking, although
Sophie--sometimes she likes

making, like, pies and cakes
and things like that.

I remember one year, she wanted
me to make a red velvet cake

and a Boston cream pie--
I got all the ingredients

and started baking with her,

and about six minutes into it,
like, she was gone.

So I basically wound up doing
them, and I'll never forget it,

because my red velvet cake--
it turned orange instead of red,

so she kinda made fun of me
for that, but...

I'm not a baker.

All right, so you just want
to make sure that this
is well combined.

I'm actually gonna leave this
out so that it's nice and soft

and room temperature--
so we're gonna let

our pumpkin and chocolate
quick bread bake away.

We have our orange marmalade
butter ready to go,

and we're gonna make a sandwich
out of stuffing into a waffle

with some turkey,
some cranberry sauce,

plus some brunch ingredients,
like bacon,

and then a hot toddy later on.

It's all about cooking
for Sophie today.

It's Thanksgiving brunch.

All right, Thanksgiving
weekend brunch, um,

gotta have a leftover
turkey sandwich in there,

so I'm gonna make
a stuffing waffle sandwich.

Let me show you how it's done.

So, we have...

some stuffing, some turkey,
some mustard,

cranberry relish.

Let's grab as much
as I can here.

All right.

I mean, some people just like
to make Thanksgiving

just for the leftovers, right?

So I got the turkey here--
I'm just gonna let that

get a little room temperature.
We have our stuffing.

I'm gonna start
with a couple of eggs,

and I'm gonna whisk the eggs
into the stuffing,

and then some fresh herbs,
and then depending

on how dry the stuffing is
or how moist the stuffing is,

I'm actually going
to add a little bit of
chicken broth to it, as well.

Might as well use
all this stuffing here.

So this is about
4 cups of stuffing.

If you want the exact
measurements for it,

All right, I'm gonna
chop up some herbs,

some fresh sage, just to give
it, uh, a little freshness.

There's already some herbs
in my stuffing.

I always like to put, you know,
some fresh parsley,

maybe some thyme, definitely
some sage in there,

but adding some fresh herbs
to it now will just,

uh, you know, sort of give it
some new life.

Just coarsely chop the sage
and the parsley.

And sage is very strong,
so you don't need a lot.

You don't want to overpower it.

A little chicken broth,
see what that looks like first.

And then incorporate the eggs
and the chicken broth

right into the stuffing.

Okay, so I have my waffle iron

and some nonstick spray--
waffle iron is pre-heated.

Put some of that nonstick spray
to make sure it doesn't stick.

I actually like my waffles

a little, sort of, misshapen
so that they're not perfect

in terms of, like, a square,
doesn't matter,

but you want to have
those waffle indentations,
so to speak.

It's kinda cool.

A few seasons back,
when we first started this show,

I made a waffle French toast
that people stop me

in the street about to this day.

All right, so I'm gonna
close this up.

These need at least
5 to 7 minutes to cook.

You can see
they're still steaming.

You want to make sure
the egg is cooked through,
and, like any waffle,

even a classic waffle, I want
mine to be a little bit crusty

on the outside--the high heat
from the waffle iron is key.

I'm gonna let those cook,
and I'm gonna get some bacon

in the oven--when I first
learned how to cook bacon

when I was a kid,
my mother always taught me

to cook it on top of the stove,
and now I almost exclusively

cook my bacon on a sheet pan,
on a cookie sheet, in the oven.

Why? Because it's gonna cook
consistently and evenly,

and also, it's not gonna
splatter my entire kitchen,

and that's important.

This bacon is actually gonna
go onto the sandwich

with the turkey
and the cranberry,
uh, mustard sauce.

All right,
put this in the oven.

Let the bacon cook,
it's gonna cook nice and evenly.

I'm actually gonna get
a little mayonnaise
from the refrigerator.

This sauce is basically gonna be
three ingredients.

It's gonna be whole grain
mustard, some mayonnaise,

and then my leftover
cranberry sauce or relish.

So I'm gonna start
with the...mayonnaise.

Move on to the mustard.

Mm, those waffles smell
really good.

And then the cranberry sauce.

Mm, I love cranberries.

A little salt and pepper.

Then just mix it up.

So you have basically a mustardy
cranberry mayonnaise.

All right, so that's done.

I don't want to open
the waffles yet,

because I want them
to get nice and crusty.

Ooh, our pumpkin bread
looks really great.

Our bacon is workin' away.

All right, I'm gonna
slice up my turkey.

I'm gonna take the skin off,

'cause at this point, it's just
not enhancing anything.

Usually, what I do
with my leftover turkey is

I get a loaf of bread,
I slice it,

I toast the bread--
I usually make dressing,

so I don't actually put
the dressing, or the stuffing,

in the bird--I usually
cook it in a casserole,

and that's called dressing.

When I put it in
the refrigerator overnight

after Thanksgiving, it gets
very firm, 'cause it's cold,

and so I can actually
slice the dressing.

I just quickly saute it
in a pan so it also gets

a little bit crusty
on the outside,
and I put a little bit

of chicken broth in the bottom
of the pan to actually

bring it back to life,
then I take the toast,

put some of the stuffing
on there, some of
the warmed-up turkey,

a little cranberry relish,
some mayonnaise,

and then I top it
with another piece of bread,

and I eat, like, 90 of those,
I mean, all day long,

watchin' some football,
day after, there's always
some good college games on.

You gotta have stuff to eat
while you're watchin' the game.

All right, those look great.

So let's get these out.

Mm, look at that.

Who would know that this was
stuffing just a few minutes ago?

Looks like we made a batter.

Beautiful,
nice and golden brown,

crusty on the outside,
and smells like Thanksgiving

all over again--
all right, guys.

We have our waffles,
we have our cranberries,

we have our turkey,
bacon's in the oven,

I can still smell the pumpkin
and chocolate quick bread
in there,

and then I'm also gonna make
a hot toddy, so this is

gonna be the best ever leftover
Thanksgiving sandwich,

and it's brunch--
come on, bacon, too.

All right, guys, so today is
all about, uh, making

a Thanksgiving brunch--
it smells so good in here.

It still smells like
Thanksgiving, plus some
brunch ingredients,

like bacon, which I have
in the oven right now.

I'm gonna take that out
in just a second, but first,

I'm gonna take out my pumpkin
and chocolate quick bread.

Mm, this smells so good.
I love this kinda stuff.

Gonna let it cool down
a little bit right here.

Check on my bacon.

Take my bacon out now,
let these cool, as well.

Mm, look how perfect
that is, right?

That's why I bake it
on a sheet, because
it cooks nice and evenly.

All right,
we have our waffles here.

This is basically
my version this year

of the, uh, leftover turkey
sandwich that everybody has.

And now, I'm gonna actually heat
up some of the turkey in a pan,

which is what I do
for any kinda sandwich.

So I'm just gonna take a little
bit of chicken broth.

Nice and hot.

Just kinda bring the turkey
back to life.

And I'm just gonna season this
with a little salt and pepper.

I love this part
of Thanksgiving.

Thanksgiving really is
a full weekend.

Starts on Thursday
and ends on Sunday.

Now I can actually start
to assemble our sandwiches.

I'm gonna take a little bit of
brie cheese, very thinly sliced.

Had this leftover from
the hors d'oeuvre portion
of the evening.

Brie's a very buttery,
very creamy cheese,

and I'm gonna let the brie melt
in the oven on our waffles.

I'm just gonna turn the turkey
over with a fork.

This way, I can make sure
that it gets heated all
the way through,

and I can actually season with
salt and pepper on both sides.

Smells so good.

Now I'm gonna cook a couple
of eggs, some butter melted.

Season those, as well.

I'm actually gonna make
these sandwiches open face.

I think they'll be
beautiful that way.

All right.

So our brie has melted nicely,

and I can slather a little bit
of the cranberry-Dijon
mayonnaise on top.

Turkey.

And then some bacon.

There's a sandwich in Kentucky
called a hot brown.

It's basically like
a savory French toast.

There's, uh,
roast turkey on there,y,
there's a griddled tomato,

there's some bacon,
and then there's a cheese--
a mornay sauce on top,

and then you gratin
the whole thing.

Just kinda reminds me
as I'm building it,

'cause we serve it open face.

Thing about my daughter Sophie
is, uh, I love

how enthusiastic
she is as an eater.

I mean, she basically
wakes up hungry.

She kinda crawls out of bed...
"Dad, I'm hungry."

I mean, that's basically it,
and she wants to know what

she's eating, so something like
this, I think she's gonna be

pleasantly surprised
when she gets to break into

one of these sandwiches.

Gorgeous.

I mean, come on.

All right.

Give it a try.

You know, the first thing
I taste is the bacon

and the sage with the stuffing,
which I think is a really
good thing.

When you look at this waffle,
you almost forget

that it's gonna taste
like stuffing,

but it does, and it's nice
and crispy on the outside.

Turkey's amazing, the cranberry
sauce is right there,

a little bit tart, and, of
course, you know the bacon

and egg makes
everything taste better.

You know what's really cool
for me is like, just lately,

Sophie's been sending me
pictures of dishes

she's been making on her own,
which, obviously,

says to me that she's more
interested in cooking

than she used to be, so I'm
gonna start sending her

some pictures of things
I want her to make, like this.

All right, that sandwich
is amazing.

So I'm gonna take this, uh,
pumpkin chocolate swirl bread

out of its baking tin
and just let it cool

a little bit longer,
and then I'm gonna slice it,

I'm gonna slather it like crazy
with that marmalade butter

that we made a little while ago,
and then I'm also gonna make

a hot toddy--I mean,
Thanksgiving is still
goin' on, so hang out.

All right, the moment
I've been waiting for.

We are going to break into this
pumpkin chocolate quick bread.

It smells amazing.
I love all those pumpkin spices.

Chocolate goes
so nicely with it.

First of all,
look how beautiful it is.

You see the swirls with
the chocolate and the pumpkin,

and I'm just gonna spread
some of that marmalade butter

right on top...mm.

This stuff is good,
and then if it gets,

like, a little bit stale,
you can always put it

in the toaster
and bring it back to life.

All right.

Give it a taste.

Mm.

Orange, chocolate, and pumpkin--
perfect combination.

I mean, the problem with
this pumpkin chocolate bread is,

like, if it's in front of me,
I'm probably just gonna keep
eating it, it's so good.

Okay.

We're gonna make
a hot toddy now.

It's actually
an apple hot toddy.

You know, a hot toddy's
usually some kind of whiskey.

I'm gonna make one with bourbon,
and I'm gonna make one
without bourbon.

So, like, if Sophie was home,
she'd have, obviously,

the one without bourbon--
she's not quite 21 yet.

She can have
the bourbon next year.

What I'm gonna do is take
some of the apple cider.

Some brown sugar.

A little bit of nutmeg.

This is what nutmeg actually
looks like, you know,
before it's ground.

A lot of people don't know
what it looks like.

Let's put some vanilla in there,
as well.

Just gonna cut this in half
and then split the bean.

And then with the, uh--
the dull side of the knife,

just get the seeds out.

Got the vanilla in there,

and maybe a little bit
of orange peel.

Let's get
some whipped cream going.

I have the bowl
in the refrigerator--

you can actually put it in
the freezer if you want before
you start whipping the cream.

It just makes the, uh,
the process go a little
bit quicker.

A little bit of
confectioner's sugar.

When I grabbed the apple cider,
it reminded me of when I used

to take Sophie apple picking.

I would make, like,
an all apple dinner--

like, an apple salad, maybe,
like, a pork chop

with applesauce
or apple chutney.

Then I'd make, like, an apple
tart or something for dessert.

Poor kid, she was probably
all appled out.

But, you know, I kinda miss
those days with her,

um, you know, now that she's
an adult, basically.

I'm gonna ladle
some of this out.

Smells really good.

I mean, you can really smell
the nutmeg and the apple

and the orange and the vanilla.

That's why a hot toddy
of any sort is really
comforting, you know?

It's nice and warm, kinda, like,
sit around on the couch.

You're probably full
from Thanksgiving weekend.

And then...

daddy's gonna have
a little bourbon.

Just a splash.

This one's for Sophie.

She likes a lot
of whipped cream.

And this one is for me.

Maybe a little more nutmeg
just ground on top.

There we go.

Mm.

Bourbon, orange, vanilla,

and a little bit of nutmeg
goes really nicely together.

Thanksgiving isn't
just one night--
it goes all weekend long.

I love having the leftovers
and that pumpkin chocolate
bread, of course,

and my very comforting
apple hot toddy.

The only missing ingredient
is my daughter, Sophie,

but hopefully
she'll be home soon--
happy Thanksgiving, everybody.