Giada at Home (2008–…): Season 1, Episode 19 - Bridal Shower - full transcript

So Kerry, I'm dying to know
how he proposed.

A good friend of mine's
getting married,

so I'm throwing
her a bridal shower.

And the menu's casual,
but very elegant.

First, my open-faced
tuna sandwiches

with arugula
and sweet pickle mayonnaise.

This is a hearty,
succulent sandwich,

and the arugula adds a bite.

Then, there's my white bean
and roasted eggplant hummus,

crispy cucumbers with a light
and delicious dip.

And the best part,
my coffee-glazed
Italian doughnuts,



bite-sized and impossible
to eat just one.

It's a bridal shower
with a twist.

I'm making home-made doughnuts

'cause I think they'll
be really fun
for the bridal shower,

all the girls sitting around
eating these little doughnuts.

I think it'll be great.

So, to make the dough
it's super easy.

1/2 cup water,
and a whole stick of butter,

and I want room temperature
butter.

That way it melts easily
in the water.

I'm just gonna cut it up,
just to make it easier,

there we go.

You want nice, soft butter.

Remember, when you're baking,
you always want to use
room temperature ingredients.



All right, I'm gonna turn on
the stove, there we go,

about medium heat.

And...

I just want to give it
a little stir and get it going,

so I want the butter to melt
into the water.

And we're also gonna sweeten
it up a little,

with a 1/4 cup of sugar.

These doughnuts are gonna
be great.

And this is the same dough
that they use to make eclairs

and profiteroles,
so in France,

it's a very popular dough.

And it's something that in
cooking school, I made a lot!

All right, so while that
happens, I'm gonna grab
a lemon.

So I'm gonna zest a lemon
and add lemon zest
into the dough

of these doughnuts.

So in Italy,
we call them zeppole,

and when you're in naples,
they sell them on the street,

ones with glazes, with fillings,
savory, sweet,

whatever you want.

So I thought it'd be fun
for the girls to open gifts

and to have some doughnuts.

Plus, it's a great time
for me to make them
in the morning,

'cause I can taste them too,
and have 'em for breakfast.

It kind of just brightens
up the doughnuts,

I really like adding lemon
to it 'cause it kind of
gives it a little zing.

So now that the sugar
has dissolved,

I want to
add some salt,

and just a pinch,
so about 1/4 teaspoon.

Just gonna turn the heat off

and add 1 cup of flour.

This is a really easy dough
to make...

You just want to measure out
all the ingredients really well

so that you get the right
consistency in the dough.

And slowly add the flour

and start mixing it in,

and the flour starts to absorb
all the liquid.

There we go.

And slowly mix it in there.

It just goes...

And the idea is that
you add the flour off the heat

so that you don't
burn the flour.

And then once the flour
has absorbed the water
and the butter and the sugar,

you turn the stove back on,

like medium low,
and cook the flour.

And you cook it for about
1 to 2 minutes,

just to cook out
that raw flour taste.

And it'll start to kind of
dry out a little bit,

and become a ball.

When you tell people you made
homemade doughnuts,

everybody just goes
"ooh" and "ah."

What they don't realize
is how easy it is to make.

Okay, so now that that's all
cooked,

I'll turn it off,
and show you how to make
this really easy.

You dump the dough
into the mixer,

just like that,

and you start adding eggs.

So I'm gonna add 4 eggs,
but we're gonna do one yolk
and 3 whole eggs.

So I'm gonna start with
the yolk,

and you want to separate it,
there we go.

So add the yolk first,
and you want to mix

in between adding each egg.

That way it incorporates
really nicely and you get

nice, Fluffy, thick dough
that's smooth.

Okay, add the lemon zest
in there, and oh,
it smells good.

Mix that in...

And start adding the eggs,
one at a time,

and let them sort of mix
in the dough before
you add the next one.

So I'm gonna add the rest
of the eggs and then I'm gonna
pop the dough in the fridge

so it can set for 15 minutes,
heat up my oil,

and make a glaze
that is gonna be

out of this world.

And then, I'll get started
on my hummus,

it's exotic, light
and loaded with flavor.

I'm just cooking my doughnuts,

and you want the oil
to be at 375.

And they cook for about
3 to 3 1/2 minutes.

They kind of sink to the bottom
and then slowly come up,

and they puff up
and get a nice,
golden brown color.

And last one,
here we go.

And while that happens,
I'm gonna get started
on my glaze.

We're gonna grab
some heavy cream.

And we're gonna make this
really good.

A bowl here,
so about 1/4 cup of
heavy cream.

And we're gonna add
espresso powder...

There we are,

so 2 teaspoons

of espresso powder,

you can smell it,

ooh, wakes you right up.

And I need the fun
in the glaze,

the coffee liqueur,

it kind of just gives it
a nice kick.

I think the girls are really
gonna like it.

Okay, let's grab a whisk
and a spoon because I'm gonna
show you something.

I like to whisk these
ingredients together,

but then once I start adding
the powdered sugar,

I like to use a spoon because
it gets too heavy for the whisk

and I can't kind of
move it around.

How are you guys
doin' over here?

Ooh, this guy's done.

Just put it on some
paper towel to absorb
any extra.

And this guys' done too,
look how cool that guy is.

All right, let's make some
room for him though.

Come on over, right over there,
there we are.

Time for powdered sugar...

2 cups of powdered sugar.

Powdered sugar,
confectioner's sugar,

it's all the same,

it's nice and light,

so it melts really nicely
in the glaze.

Let's just add that in,
i like to do it one at a time,

so I'm just gonna start mixing
and then I'm gonna add
a little bit more.

And it's so cool because
you can start to see the glaze
forming right in front of you.

So you don't want it

to get too thick.

And slowly, so you don't cover
yourself in powdered sugar,

you just kind of mix
it together,

and you can do any kind
of glaze you want.

But I think the coffee glaze,

with a little bit of
the coffee liqueur,

it just kind of brings
a whole, new, fun aspect
to these doughnuts.

And remember, if your glaze
gets too thick,

you can always add
some water to it.

You gotta mix it for a minute

to kind of mix in everything
before you decide

what it's like.

As you work it,
it starts to soften.

Okay, so now that that glaze
is done, look at that,

how nice is that!

I just want to take the whole
spoon and put it in my mouth.

Okay, grab my tray here,

now what I like to do is
dip the doughnuts in it

and then set it on this rack

so that all the extra glaze
can kind of just drop down.

Just grab one...

And dip it in there.

Oh, look at that!

So good,
let me grab another one here.

Dip it in there,

what do you think?

I think I should taste it.

I don't think anybody's
gonna miss it.

Hmm.

So good!

All right, so I'm gonna
finish glazing the rest
of my doughnuts,

and then I'm gonna go outside,
and just cut some fresh flowers,

I think they'll really be
a nice accent on the table.

Hmm.

So I'm getting a head start
on my hummus,

and I want to roast
the eggplant.

So I'm cutting
three Japanese eggplants.

And I'm just cutting
the eggplant

about 2 inches thick.

I just put it on the pan
and we'll just drizzle it

with a little extra virgin
olive oil, salt and pepper,

so it's super, super simple.

There we go.

That makes it nice
and golden brown,

and gives it lots of flavor too.

Salt, a little freshly ground
black pepper,

and just toss it all together,

spread 'em out
so they cook evenly.

And off to the oven we go,
450 for 20 to 25 minutes.

They look so good,
they're nice and golden brown,

and see how they shrink down?

It's gonna be perfect,
now they need to cool.

So in the meantime,

I'm gonna grab...

A head of garlic,
and my beans.

So with my beans,
i just rinsed and drained

a can of cannellini beans.

And they're really great to use,
you just have to remember to
drain them and rinse them.

Other than that,
they're fantastic.

So we also need
a clove of garlic,

and one clove is plenty,

I don't like making these
hummeses too garlicky.

I just want to crush it
and just peel it,

throw it in there.

Some parsley,
some good ol' flatleaf parsley,

about 1/3 cup or so,

a little freshness,
especially when you're using
canned ingredients,

you always want to add
fresh ingredients to it.

It kind of makes 'em sparkle
and it makes 'em taste
really, really good.

So a little salt
to flavor it,

and some freshly ground
black pepper.

Then, the star,
the lemon.

So I'm just using the lemon
that I used earlier

to put in the doughnuts.

And we're gonna use a whole
lemon, and it's about
3 tablespoons worth.

And that just kind of brightens
up all the flavors.

There we go, okay,

I'm gonna give it a quick pulse.

Now let's see...

We're gonna add the eggplant.

So I add all the eggplant,

it kind of adds texture
and meatiness to this.

It's nice and light,
vegetarian,

get a little bit
for everyone.

And 1/3 cup of
extra virgin olive oil,
nice and fruity.

And it brings it all together,
makes it nice and smooth.

There we go,
ah, it smells so good,

there's something about
roasted eggplant,
that is just divine.

And I just put it in
this little bowl.

And look how smooth and thick
and beautiful that is.

All right, so now that
I'm done with my hummus,

I'm going to get started
on my gourmet tuna melt.

Grilled ahi and peppery arugula

turn this sandwich into
an elegant main course.

So I'm just cutting the ciabatta
and I just cut it horizontally,

and now I'm cutting it
into threes.

So I have six sandwiches,
I'm gonna make open-faced
tuna melt sandwiches,

but really good, gourmet ones.

So I just want to

toast my bread a little bit,

and I'm using ciabatta bread
'cause it's gonna make it
very gourmet and yummy.

So I'm just gonna place
the bread

cut side down.

As long as you have
a hot grill,
it doesn't take long.

So while those heat up,
let's grab the tuna,

and some cheese,
it's a tuna melt after all,

and we'll also grab the arugula
while we're here.

So with the tuna,
now I found really beautiful
tuna steaks,

and Kerry loves tuna
so I thought it
would be really fun

to make these tuna melts.

So here we go,

they're about
4 ounces a piece.

And they're absolutely gorgeous!

So I'll just season
both sides of the tuna.

There we go.

A little salt,

and some freshly ground
black pepper

over all of them,

and for even more flavor,
and to make them
a little extra special,

I add a little
herbes de provence
right over the top,

and I like it because
it's a mixture of dried herbs,

like basil and thyme,
Rosemary, lavender,

they kind of smoke on the grill
and infuse into the tuna steaks,

it is so good.

I just want to flip 'em,

and season the other side.

You want to get nice, you know,
small pieces of tuna,

because you want to save room
for the doughnuts.

A little salt...

A little pepper...

And some herbes de provence
on the other side too.

All right,
a little olive oil,

just to keep them
nice and moist.

Okay now before we get those on
i want to take the bread off,

nice and toasty.

Okay, let's get
the tuna steaks on.

And they need a couple of
minutes on both sides.

So now I need to grab
some Mayo, and some pickles.

Here we go.

Now this is something
that I started making
when I was in college.

We do about 3/4 cup mayonnaise,

this is really good
'cause it keeps the tuna
and the bread nice and moist.

We're gonna use three pickles.

A little tanginess with the tuna

is really, really good.

I just want to kind of
dice the pickle,
and they're so yummy in this.

Throw that into the Mayo

and mix it up,

it kind of gives it
a nice bite.

And that's it,

it's done.

And tuna doesn't have
to cook for very long,

and see you get
those nice grill marks.

That's why I love grilling it,
grilling fish and meat

because it looks so elegant
and so pretty.

And gives a little bit
of that smoky flavor too.

Perfect, so another couple
of minutes on that side.

But what I like to do,
as I finish it,

is add the cheese,
white cheddar cheese,

'cause I'm making it
elegant and gourmet.

Just one slice per tuna,
just like that,

and it kind of warms up
the cheese

and slowly starts to melt it.

There we go.

All right,
while that heats up,

I'm gonna grab the bread,

and we are going to...

Just add the pickled mayonnaise

all over the bread.

This is such a great way
to enjoy a classic dish,

and the girls
are gonna love it.

There we go.

This one's got a nice amount
of it, this is mine.

Let's check on the tuna.

This one looks perfect,

the cheese is just starting
to melt and soften,

it looks beautiful
on the meat,

there we go.

And this one's starting to melt
every so slightly also.

And I'll show you how
i finish it off.

Instead of adding
regular lettuce,

I'm gonna add some arugula,
some pepperiness
when you bite into it,

plus it looks beautiful
and we're not eating a salad,

so we're getting our salad.

Right on top here,
that's right.

Look how pretty that looks.

Drizzle just a little bit
of olive oil over the top

of the arugula, so that
the arugula leaves glisten.

Isn't that gorgeous?

All right, so the food's done
just in time,

because my bride-to-be
should be here any minute.

I'm so excited.

And up next,
a bridal shower filled with
best wishes

and amazing dishes.

Did he get down on one knee?

Of course!

What are you talkin' about,
what are you talkin' about?

She's telling us
the whole story.

Well I want to hear
the story too.

Okay ladies, lunch is served,

come, come, come,
we'll chat about
all that stuff.

So Kerry, you'll sit here.

So we have a few little things
to nibble on...

Can we have those first?

No, that's why they're
next to me.

So we have an eggplant dip.

And then we have tuna sandwiches
you guys,

gourmet tuna sandwiches.

Kerry, would you like
some champagne?
Yes.

Are you setting me up
for something here?

Don't hit anybody in the face.
I won't.

I'm dying to know
how he proposed.

Okay, so we were settling
into our room...

Oh gosh, gorgeous,

she's like, "i love it."

And the ring
was hanging on one
of the flower pistils.

Oh my gosh,
how romantic!

Did you say "yes"
before the champagne came?
Yes.

All right,
to Kerry, on that note.

Congratulations!

Hmm, pickled mayonnaise...

Is this arugula?
Yeah, it's arugula.

It's so good,
it adds like,
sweetness to it.

And this just like,
has such a smokiness.

Are you guys ready for
a little dessert?

Yes!

Since it's staring
all of us in the face?

All for you, Kerry.

I just want to dive
right in.

Oh my gosh,
good thing there's
a lot of them,

'cause I could
go to town on these.

I can see giada with
her finger...

Oh yeah, if nobody was here,
i would just take all of 'em
and put 'em in my mouth,

suck it all off
and put 'em back.

All right you guys,
do you want to do a little
gift opening?

So everybody was given
a time of day to
get a gift,

so we're gonna start with
a little rise and shine.

Ooh Sandra, thank you!

I'm such a coffee lover!

Oh my gosh,
that's gorgeous!
That's beautiful!

happy hour,
Jessica's favorite.

Nice!
That is so pretty!

This is great!

All right, now for
the last gift,

let's see if you like
your little night cap.

And it's from giada,
thank you.

Ooh, sexy...

I love the midnight blue.

Nice, thank you,
i hope it fits.

I hope it fits too,

let's see...

I had so much fun!

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