Giada at Home (2008–…): Season 1, Episode 44 - Makeover - full transcript

You guys take a look at what
Julie brought for you guys.

This is beautiful.

My friend Julie's
a makeup artist.

And she's always showing me
the latest trends.

There's little recipes
for beauty too.

So I thought it'd be fun
to treat my girlfriends

to lunch and a mini makeover.

I'll come and give
makeup tips any time

for vegetable parmesan.

Julie brings all the glam,
and I dish up all the food.

Artichoke and bean crostini,



crunchy bread topped with
a rustic tangy spread

and crispy pancetta.

Vegetable parmesan,
an eclectic mix of flavors.

Eggplant, fennel, and peppers
layered with cheese

and baked to gooey perfection.

Melon and mint slush,
a sweet zesty drink

to make you feel refreshed
inside and out.

Some delicious food
and some simple tips

to looking and feeling great.

I have lips.
Yay, Deb.

I'm slicing an eggplant
for my vegetable parmesan.

The eggplant kinda acts as
the hearty meat portion of it.

I wanna start
with grilling the vegetables.

So a little olive oil,
a little salt, a little pepper.



I've sliced the eggplant
about 1/4 to 1/2 inch.

Then you want your grill pan
to be nice and hot.

You wanna get a little bit
of like a grill mark

just because it creates a nice
smoky flavor on the vegetables.

It also tenderizes them
a little bit.

So there we go.

We're gonna add some peppers
to this as well.

I love the colors
of the peppers.

That's the whole idea
with the vegetable parmesan.

We'll have lots of
different textures
and lots of different colors.

So what I do is
cut the top off of it

and just kind of cut around
the stem in here

and all the seeds,
just like that.

If you can't find all
the different colored peppers,

well then, you can just use
red or whatever you find.

I just think the more colorful
it is,

the more beautiful
the vegetable parmesan is

and the different flavors
as well,

because the orange
and the yellow

are a lot mellower flavor
than the red is.

They're all slightly different
in the sweetness that they have.

They only need to be
on the grill

for a couple of minutes,
just enough to get

a little bit of that
grilled flavor on there.

These guys
are coming along nicely.

So now I'm gonna cut them
in thirds, just like that.

Perfect, and now we've
got the fennel.

A lot of times
you'll see it in a salad.

Well, in Italy,
we eat a lot of fennel.

So growing up I ate a lot,
and you can do

so many different things
with it.

It's great baked, it's great
grilled, raw, fried, whatever,

and it has kind of
a licorice, anise flavor.

So it really brightens up
the flavors

of the vegetable parmesan.

What I like to do
is cut the top off

and cut the outside layer off,
just because it can be
kinda fibrous.

Then I take it, stand it up,
and cut down.

You don't want to cut it
too thin,

because if you cut it too thin,
it'll kinda fall apart.

There we go,
all the fennel is together.

Let's see, I think
we can maybe--

just maybe we can
start flippin' these guys.

Yep, there we go, nice grill
marks, that's all you want.

With the eggplant,
you can just season one side,

because it's like a sponge,
so the eggplant kinda
absorbs the flavor.

You don't wanna over-season it
or put too much oil

or else it'll fall apart.

We're just gonna grill
the other side

for like a minute or so
and then

we can start putting
the rest of the veggies on.

There we go,
so we got all the veggies.

Now a little bit
of olive oil

and a little bit
of salt and pepper.

Just to season each layer.

That way, when you grill it,
all the flavors get grilled
into the vegetable.

And some pepper.

Let's get the eggplant
off the grill,

and we'll get
the rest of the veggies on.

Perfect, so eggplant is done.

Now let's get the peppers on.

There we go,

yellow.

Do the fennel with my hands.

There we go, we're done,
and we're gonna grab

the rest of the ingredients.

Marinara and bread crumbs.

Parmesan, mozzarella.

So I grab the baking dish
that I've already buttered.

That way, nothing sticks to it.

We're just gonna pour
a little bit of the marinara
right on the bottom.

It acts like a little bed
for the veg.

Usually I like to make
my own marinara sauce,

but today, I'm just
cuttin' a few corners.

So spread out the marinara.

What we wanna do here now is,
i wanna flip all these guys.

Let's see if they're ready
to flip.

Yep, we can get a little bit
of that smoky flavor

on the other side.

Come on over, guy,
there we go, join the group.

Okay, we'll let those grill

another minute or so.

So you just wanna layer
the eggplant

all over the bottom here,

and I just overlap them.

Just like that, and it's gonna
look really pretty.

So we'll cover the whole bottom
with the eggplant.

We need a little bit
of mozzarella,

about a cup of shredded
mozzarella per layer.

Then we go for the parmesan,

grated parmigiana,
really good stuff.

Nice and salty,
so it's really good.

Cover that up

and then
some marinara over the top.

Just spread it out

and we are ready
for our pepper layer.

Let's take a look
at these guys, perfect.

That's it, leave the fennel
on there for another minute.

More mozzarella

and parmesan cheese.

It's about 1/3 cup of parm
per layer.

And a little more sauce.

And last layer,
we've got all the fennel.

Nice grill marks
on those fennel.

Done, so now, top it
with the remainder of the sauce.

Remember, veggies have
a lot of water in them.

So you don't quite need
as much tomato sauce

as you would if you were
doing it with meat.

Then the rest of
the mozzarella.

I want a nice cheesy crust
right on top.

And then parmigiana,
there we go.

Use that later, and finally,
some bread crumbs,

just to create a nice,
crunchy crust on top.

Then I drizzle the top
with a little bit

of extra virgin olive oil
just to get that nice
golden color.

We're gonna bake this at 375
for about 30 to 35 minutes,

until it's nice and bubbly
and crispy and yummy on top.

Up next, I'm gonna make
a little appetizer for us.

An artichoke and bean crostini.

So while my vegetable parmesan
is baking,

I'm gonna get started on my
artichoke and bean crostini.

So what I like to do
is cut up some rustic bread.

Great, so now
just drizzle the top

with a little bit of olive oil.

We're gonna bake them at
375 degrees for about
ten minutes,

just until they get
nice and golden brown.

While those bake up,
I'm gonna clean up here

and grab the rest of the
ingredients to make the puree.

So we need some artichokes,

some pecorino, some prosciutto.

There we go, we'll use
the prosciutto in a little bit.

Pecorino in a little bit.

We're gonna start
with the artichokes.

I always have frozen artichokes
and I like to make dips

or put them in soups, do lots
of different things with them.

It just makes eating artichokes
really easy,

because you don't have
to clean them

or do anything with them,
but you wanna thaw them out.

So just take them
out of the freezer

and let them thaw out
in the fridge.

Because they're packed when
they're really sweet and ripe,

they're really good
in this dip.

So now that we have
the artichokes,

we'll grab the beans
and the lemon.

So I'm using some
cannellini beans.

What's important when
you use canned beans

is that you drain
and rinse them.

That way you get rid of
all the extra salt

that they're packed in.

Do a little bit
of salt and pepper

and lemon.

So the lemon is that
ingredient that kinda
perfumes the whole dip

and makes all the flavors
really come out.

So I add about a teaspoon
of lemon zest.

Then we'll do 3 teaspoons
of lemon juice.

And already, ah,
smells so bright and sunny.

It really does, it puts
a big old smile on your face.

We're done with that,

so now roll it,

and we only need
half of a lemon.

If you get a nice juicy lemon,
you'll get 3 teaspoons

out of half a lemon,
a little acidity

to kind of counterbalance
the creaminess of the beans

and the flavor
of the artichoke.

Then basil, again,
it puts a smile on your face,

because it's so fresh
and yummy.

The food processor
tends to bruise things

like basil that are
very delicate.

So I'm just chopping it up,
so it doesn't get caught
in the blades.

Now we need a little cheese,

about a cup of pecorino Romano.

The pecorino is very similar
to parmesan cheese.

It's a lot tangier
than parmesan cheese,

but it's a similar process
that it's aged in.

It's nice and pungent, so it
adds a nice, salty kick too.

Perfect, there we go.

And put the pecorino
right in there.

It smells so good,
it's still buttery.

Has a nice, strong flavor to it

which is really, really good.

So now I wanna give this
a quick little whirl.

Don't need that.

Perfect, so now I wanna add
1/4 cup of olive oil.

Now I just wanna clean
down the sides.

Ah, it's nice and thick.

Just make sure that everything
is really well incorporated.

Sometimes things kind of
fly up on the sides.

Mmm, perfect,
perfect amount of salt,

perfect everything,
tastes really good.

So that's ready.

Now we got something else
we gotta do here.

I am gonna start
with my prosciutto.

So this is how I like
to put the prosciutto

in the oven to get it
nice and crispy.

I take a little bit
of vegetable spray,

and I spray a baking sheet

just like that.

Grab the prosciutto.

I went to the butcher and had
him slice the prosciutto
super thin.

That way when I put it
in the oven,

it only takes a few minutes
to get it nice and crispy.

Here we go with the prosciutto.

Just need four slices,
that's it.

I'll just put them on there.

Sometimes they can be
a little tricky

to take apart
when they're thin.

Now remember, when you
put 'em in the oven,

it kinda of intensifies
that salty bite,

that salty flavor
of the prosciutto,

that's kind of what I want,
plus it's crunchy.

You know, you'll always want
a little bit of crunch.

So it's like crunchy
on the bottom

and creamy in the middle
and then crunchy on the top.

Up next, I'm gonna show you
how to put all of this together,

get the vegetable parmesan
out of the oven,

and make my melon
and mint slush.

I'm spreading my
artichoke and bean puree

right on my crostini.

Now for the fun part.

So this is the prosciutto
and after it goes into
the oven,

it seizes up,
it gets nice and crispy.

See that, and it just
kinda crumbles.

So all I wanna do
is put it in my fingers

and crumble it up in my hand
and then sprinkle it

over the top of the crostini.

And look at that color,
it gives it that nice, salty,

crunchy bite that I just love.

Nice, and the girls
are gonna love this.

That looks so good.

Let's grab
the vegetable parmesan.

Boy oh boy,
it smells good.

You can smell the fennel
and the peppers

and, of course,
all that cheese.

Look how beautiful it is,
nice, golden brown crust on top

from all the melted cheese
and the bread crumbs.

Mmm, ah...

We're gonna let it rest
for just for a little bit.

Time to go to the fridge
and grab the melon.

We are gonna make the best
mint and melon slush ever.

So I have got some ginger ale
and I have a honey dew.

A friend of mine had this
in Cabo a little while ago.

I remember her calling me up
and telling me

how great this drink was
that she had by the pool.

I thought this is
the perfect girl's drink.

It's a slushy,
but it's fresh and clean
and really, really good.

I wanna cut it in half so that
i can take off the skin.

I'm only gonna use
a quarter of the melon.

What I like to do here
is cut the two ends off
just like that,

and then just run my knife
along the bottom,

just peel off the skin.

If there's any residue skin,
just kind of peel it off
just like that.

The honeydew is sweet,
it's got a nice body to it.

I really like it in here
and I love the color.

So then I cut the quarter
in half again

and just cut it into cubes,

because we're gonna put it
in the blender.

I love the texture too.

Now we need a little
ginger ale.

The ginger ale gives it
a little effervescence,

so it kinda makes it
a fun drink for all the girls.

One and a half cups
of ginger ale.

It's also slightly sweet too,
so I think will be really fun.

All those bubbles
make it lots of fun.

We need fresh mint,
there we go.

Put that right in there,
nice, fresh clean mint.

Then 1/2 cup of sugar,

so 1/4 and another 1/4,

so we got 1/2 cup of sugar.

The amount of sugar
you add to this drink

kinda depends on how sweet
the melon is.

So I'm gonna give this
a quick little whirl.

Perfect, so now,
time for the crushed ice.

Let's go to the freezer.

I like to add 3 cups
of crushed ice.

I like it really icy,
so a true slushy,

where you can kinda
drink it up,

and it's ice cold and it
makes it nice and thick too.

There we go,

that's all we need.

And now,
we blend it all together.

We don't wanna blend it
too much,

because we still want it
to be nice and chunky,

just like a slushy should be,

so here we go.

Pour it right into the pitcher.

Look at that, nice and slushy
and icy and beautiful.

I'm gonna pop it in the fridge,
keep it cold,

and my friend Julie
should be here any minute,

so I wanna help her set up
and then come back
and get the food.

Hi.
Hey, giada.

Come in, honey.
Yes.

Oh my gosh,
you got a lot of stuff.
Yes.

Well, I got you
a director's chair right here.

The girls will be here
any minute.

Hot seat.
This is the hot seat for sure.

They're gonna look hotter
when they're done.

They will, oh, you brought
goodies too.

Yeah, I have lots of goodies
to put out.

Are you okay, 'cause I got
vegetable parmesan and stuff
i gotta pull out.

Go do that, I'll put this out.

Okay, I'll be right back.
Okay.

So I just wanna drizzle
a little bit

of extra virgin olive oil
over the crostini,

just to keep the artichoke puree
nice and moist

and to make them glisten.

I just like it that way.

All righty, that's it,
the party is about to begin.

All right, the vegetable
parmesan is out.
Oh, that looks so good.

I know, right,
it smells so good.

Who wants some
of the slushie?

So Julie has been so kind
and brought everybody

a little treat
that's on your plate

for a little makeover party.

I'm so excited.
Inedible.

Yeah, don't eat it,
it's not edible.

Giada's made all the
great edible things for us.

So we've got a little
virgin drink here.

It's a slush.

Does that have mint in it?
Melon and mint,
i thought you'd like it.

You guys can start diggin' in,

we have a vegetable parmesan
right next to Mindy over there.

These are little crostini,

they're artichoke
and cannellini bean.

On top, it's crispy prosciutto,
go for it.

Mindy's serving everybody today.

That's so nice of you, Mindy.

Mmm, mmm, mmm, yeah,
lots of veggies,
you're gonna like this.

Crunchy.

You like this, Julie?

I love it.

I think I've made this
for you before, Julie.

I know, I think it's one
of my favorite things.

I'll come and give
makeup tips any time

for vegetable parmesan.

So who's gonna go first?
I'll do it.

She beat you to it.

We'll sit and watch,
eat and watch.

It adds a glow to the skin.

It's tinted moisturizer,
so if you don't want

to put anything else on,
you can just put this on.

Just adding a little bit
of cream blush.

It just kinda gives
a little lift to the skin

right around the eye area.

Look how pretty.

It looks so good.

Is it my turn?

So I'm doing
the tinted moisturizer,

and it will give you a glow.

Your skin is gonna
feel moisturized.

It's gonna make you
feel ten years younger.

Perfect, that's what I need.

I wanna see you
with all your makeup on
when you go running.

Giada works out
with her makeup on, right?

Sure, I do.

See, we have a little color
on her lips.

I'm loving it.
Are you loving it?

I'm loving it,
her lips are like...

I have to show you,
i have to show you.
They're glowing.

Oh, that is really nice.

What do you think, Deb,
are you happy?

I have lips.
Yay, Deb has lips!

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