Giada at Home (2008–…): Season 3, Episode 15 - One Pot Meals - full transcript

If you ask me, the one-pot meal
is the greatest invention ever...

No mess, no fuss,
just tons of wonderful flavor,

so today, an entire menu
of one-pot wonders.

A hearty Italian stew
with intense flavor and color.

The sausage
adds a nice, spicy kick.

Sweet and tangy relish sitting
pretty on a luxurious bed

of soft cheese
and crunchy bread.

Smooth and creamy,
this Italian classic

has a rustic twist
and a sweet surprise.

A grown-up snow cone... juicy
sweet fruit cooked in a pot

and poured over ice.



Four delicious recipes
you can whip up in no time.

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scripps networks, llc.

Captioned by
closed captioning services, inc.

I'm smashing and peeling
four garlic cloves

for my
shrimp and sausage cioppino.

It's gonna give a nice
garlicky base to the cioppino.

All right, so now

take all four garlic cloves

and put them into the oil.

We're gonna add
a shallot and fennel,

and the shallot and the fennel

are the base flavors
of this cioppino.

And cioppino is basically
an Italian fish stew.

The shallot is great,
'cause it cooks, softens,



and disappears
in the cioppino.

And anytime you're making,
um, a stew or soup,

you really want to give it
a lot of flavor

right from the beginning.

And you know, cioppinos were
made famous here in the states

by Italian-Americans
in San Francisco.

It's usually just a fish stew,
straight fish,

but today, I'm giving it
my own little spin,

and I'm adding some
spicy Italian turkey sausage,

which I think
makes it more of a one-pot meal,

'cause it makes it
a little bit heartier.

Shallots in and fennel.

I love fennel.
It's so fragrant.

It has this
licorice and anise flavor to it,

and I think that, paired with
the sausage and the shrimp,

is gonna be fantastic.

And I take
the outer layer off,

just because
it tends to be really fibrous.

I'm just gonna chop it up.

Growing up,
we had a lot of fennel.

In fact, see? It's so crunchy.

It's so good,
so I put it in salads.

I even bake it in the oven
with a little parmesan cheese.

And we're gonna
add the fennel in there.

Then a little bit of salt,

a little bit of pepper,

just to help soften

the vegetables here.

While those soften,

I'm gonna grab
the turkey sausage

and some white wine.

The white wine
we'll use in a bit.

But first,

we're gonna do this
spicy Italian turkey sausage,

and look at that.

It's got red pepper flakes.
It's got a little bit of anise,

so it works really well
with the flavor of the fennel.

And what I did
is I bought a pound.

Dump it right in there.

And I just
take the wooden spoon

and break it up.

So while that cooks

and it starts
to get a little bit brown,

let's grab tomato paste,
cannellini beans,

and chicken broth.

Time to add
a little bit of white wine...

Nice and crisp...

And I'm adding
a little bit of Pinot grigio,

'cause it adds richness,
so about 2 cups.

And then
I scrape the bottom

and pick up
all those little bits.

All right,
now a little bit of body,

a little bit of depth
of sweetness and color...

We're gonna add
1/4 cup of tomato paste.

It adds richness
and a beautiful color,

kind of like
a pinky red color.

Next, the bay leaf... just one,

'cause it's
a pretty strong flavor.

Mmm.

Nice and hearty,
so you just want one in there.

And 3 cups of chicken broth.

I'm just using
low-sodium chicken broth,

so that I can add and control
how much salt goes in here.

Give it a quick little stir.

Add a little salt and pepper.

And we're gonna let this
just simmer for a few minutes,

and in the meantime,
I'm gonna clean up

and get the rest
of my ingredients together.

Oh, my gosh,
that smells so good.

Ha ha ha!

So we're gonna add
the cannellini beans...

The beans add a creaminess...

And the shrimp.

So I have 1 pound of shrimp,
peeled and deveined.

It makes it really light,
so you've got a little bit

of the shrimp flavor, and you've
got the turkey sausage,

and it's an awesome meal.

So just dump
them right in there.

So we'll let this cook

for just
like two minutes or so,

just until the shrimp
are cooked through.

In the meantime,

we are gonna chop some
fresh basil and some thyme.

And what I love is you
add this right at the end,

and it perfumes the cioppino.

There we go.
We've got some fresh basil.

We're gonna do
a little bit of thyme.

It's nice and lemony
and very hearty.

So you take
the thyme and the basil,

and we put it right on there.

Finishing touches...
A little bit of salt

and a little bit more pepper,
just like that.

And that is it,

so I just turn it off,
grab my bowl.

I'm telling you,
it's so fast and so easy to do.

We'll just ladle
a little bit into my bowl.

And I sometimes serve this with
a little bit of crusty bread.

Need a little spoon.
It's nice and hot.

I'm just gonna taste
a little bit of everything.

Mmm.

That sausage is good,
and it is spicy.

Then you get some of that
fresh flavor from the fennel.

I absolutely love it.

Up next, I'm gonna make one of
my favorite one-pot appetizers.

It's a sweet and tangy
apple and onion confit,

and I'm gonna
serve it on crostini.

Layers of perfection...
Warm toast and creamy cheese

with a sweet and tangy finish.

I'm making
onion and apple confit,

and I'm adding
2 tablespoons of butter

and a couple tablespoons
of olive oil.

All right, so now

grab an onion

and two apples...
Red and green,

because we want
the sweetness from the red

and the tart flavor
from the green.

We're gonna start
with the onion first.

Basically, what I'm
gonna do is I'm gonna cook

the onion and the apple
low and slow,

until they fall apart,

and that's what
a confit really is.

It just means cooking something
in its own fat or juices

really low and slow.

There we go.

Okay, so the onions...
Put them right in the pot.

We're gonna start
with the red apple.

What I do is
I cut down around the core,

just like that.

So here we go.

Take the apple slices,

and just slice them
at about 1/4 inch or so.

Excellent. Now for the red.

A nice combo of color.

Excellent.

Put it
right on top of the onion.

Mmm-mm-mmm.

We're gonna
have to add a little salt

and a little pepper
to this, too,

because the salt draws out
the natural moisture

in both
the onion and the apples,

so it'll help
cook down and soften

both the onion and the apple.

Give it a nice stir.

Let's go to the pantry.

Let's grab some maple syrup

and apple cider vinegar.

We're gonna
use those in a minute.

Right now, I'm gonna
chop a little bit of thyme.

The thyme
is hearty and lemony.

We're gonna chop a little bit
more than we need,

so that we can save
a little bit for the garnish

right at the end.

And finely chop it.
There we go.

Then we'll put that
right over there.

Now time
for a little maple syrup,

so we need a little sweetness
and a little acid,

and that's what
you use in a confit.

Instead of using regular sugar,
I'm adding maple syrup,

because it adds sweetness,
but it also adds flavor...

Kind of a-a light smokiness.

So 2 tablespoons
of maple syrup.

And for a little acidity,
1/4 cup of apple cider vinegar.

Apple cider vinegar,
apples in here...

It just works
really well together.

About 1/4 cup of that,

'cause we're gonna
add a little moisture, too.

And then let's just
save a little bit of thyme

for the garnish.

There we go.

Mmm. We're gonna
let this cook low and slow

for about 15 minutes,

until the apples are falling
apart and so has the onion.

In the meantime,
I'm gonna clean up,

and I'm gonna
start slicing some bread

and pop
the crostini in the oven.

Ohh, my onion and apple confit
looks so good.

It just needs another minute,
and we're ready to go.

So I've got
some gorgonzola cheese,

'cause the combination
of creaminess

with the sweet and tangy
is divine.

So here we have
some really good gorgonzola,

and what I want to do

is just
slice little pieces off.

And they slowly melt
on the hot crostini.

We're gonna grab

a few of the crostini.

A little hot, but okay.
Manageable.

So I have four of them.

We're gonna put a piece

of the gorgonzola
on each one,

and the heat of crostini

just warms the gorgonzola
through a little bit.

Okay, here we go.

So now I spoon a little bit

of the confit... and this is
a great little relish as well,

so you could serve
this with pork or chicken.

This is just one way
I like to serve it...

As a little appetizer.

Ooh, that one's warm.

And then I top it with
just a little bit of thyme,

just to give it a little color.

This and a nice glass
of white wine

is perfect in my opinion.

Mmm, mmm.

The gorgonzola
has started to soften

and melt slightly.

So decadent, but so perfect.

All right,
up next, I'm gonna make

a very hearty,
but still delicate,

farro risotto.

Sweet currants, pine nuts,

and chunks
of soft feta cheese

give this creamy classic
an unexpected twist.

I'm getting started
on my farro risotto.

We're gonna add
3 tablespoons of olive oil

and a couple tablespoons
of butter.

It's that mixture
of butter and olive oil

that creates
a very rich risotto,

so like traditional risotto,
we add both.

I want to start

by sautéing my shallot...

A little bit
of an onion flavor.

Slice it up.

There we go.
Let's add the shallot.

Growing up,
we had a lot of risotto.

It's a really easy way
to feed a big family.

That and a salad,
you're done, right?

One-pot meal. That's why.

A little bit of salt
and a little bit of pepper.

The salt brings out the moisture
in the shallot itself.

Okay.

And then
we want to add the farro,

so this is farro.

It's a grain,

and it has a similar texture
and flavor to barley.

So we're gonna
use 1 1/2 cups of farro.

And this is kind of hard to find
in a local grocery store,

but you can find it at your
neighborhood Italian market

or online.

Basically, what we want to do

is toast the farro
just a little bit,

'cause it brings out

the richness
and the nutty flavor.

So while
that toasts a little bit,

let's grab some white wine,

and I'm gonna
add about 1/3 of a cup.

Perfect.

You want it
to evaporate a little bit

and allow the farro to kind of
absorb some of the wine.

It adds that little bit of acid
that you really need

in a creamy risotto like this.

Now we're gonna add

4 cups of chicken broth,

but we're gonna add
1/2 a cup at a time,

because what you want to do

is allow the farro
to slowly get creamy

and release its starches.

And stir.

And the thing about risotto is

it's actually really easy
to make.

It just needs a little bit
of tender loving care.

So the risotto has absorbed
all of the liquid.

Look at that.
It's cracked open and puffed up

and absorbed
all of the chicken broth.

Nice and creamy.

So we're gonna
turn off the heat.

And I'm gonna add
first of all some currants.

They're a little bit sweeter
than raisins

and a little bit chewier.

They match the size
of the farro,

and they work
really well in here.

So we're gonna add
about 1/3 of a cup of currants

and a little bit of crunch
and nuttiness

from 1/4 cup
of toasted pine nuts.

Right in there.

That makes it sort of
a sophisticated risotto,

which it is.

So I'm using some Greek sheep's
milk feta cheese.

It's tangy
and a little bit salty,

which I think it'll be
really nice in here.

We're gonna use
about 2/3 of a cup,

just about like that.

It's got a nice texture to it,

and then you
can just crumble it.

So now we'll add that

right in there.

We need some fresh flavor,

so I'm gonna add

some Italian
flat-leaf parsley.

Chop that up.

When something's been cooking
30 minutes or longer,

you want to add
a little bit of fresh herbs

just to kind of bring back
that freshness into the dish.

Okay, so add that
right in there.

Give it a nice little stir.

Okay.

Now time to taste it.

This is gonna be good.

Mmm.

So comforting.

It is perfect as an entrée
or even a side dish.

Nutty, cheesy, sweet...

It's awesome.

All right,
up next I got dessert...

Poached strawberries,
peaches, and mango

over crushed ice...
The perfect one-pot dessert.

It's a magical blend
of spices and fruit...

Warm, comforting,
and chilled over ice.

It's time to get started
on my one-pot dessert.

I'm gonna start by making
a poaching liquid,

'cause I'm gonna make

poached strawberries,
peaches, and mango.

And I'm gonna serve it
over crushed ice.

So we're gonna use 2 cups
of white grape juice.

Then we're gonna spice it up,

so I'm gonna add vanilla bean,

cinnamon stick, and star anise.

So we're gonna start
with the vanilla bean.

And the vanilla bean adds
this warm sweetness

you just can't get
with plain sugar.

And we're not only just
gonna use the seeds,

but we're also gonna use
the pod as well.

Cut it open with a paring knife,

and inside there's
all these little seeds.

So I just scrape the seeds

into the grape juice.

Then one star anise...
Look how beautiful it is.

Well, inside here
there's little seeds,

and they have this
licorice-anise flavor,

which is really good
with the fruit.

And then we need
one cinnamon stick.

And the cinnamon stick gives it
a spicy, warm, like, bear hug.

We're gonna zest
half an orange...

A little bit
of sweet citrus flavor.

The poaching liquid just needs
a couple of minutes,

just to infuse all the flavors.

Okay, so there's the orange.

I just want to scrape off
any of the extra zest.

We're gonna grab the fruit.
I used frozen fruit...

Strawberries, peaches,
and mango.

I'm gonna turn it off

and add the fruit

right into the hot
poaching liquid.

And we're gonna give it a stir.

Mmm, the colors are so pretty.

So we're gonna let the fruit
sit in the poaching liquid

as it cools.

Oh, my gosh,
the entire kitchen

smells like star anise
and cinnamon.

What I want to do is take out

the vanilla bean,
the cinnamon stick,

and the star anise, 'cause you
don't want to eat these.

They've done their job.

So now I want to scoop

some of the crushed ice.

Then...

I take some of the fruit

and put it right over the top.

And then I take
some of the poaching liquid,

and I just pour
the poaching liquid

right over the ice.

Mmm. Mmm!

This is absolutely divine.

It's kind of like
an elegant, sophisticated,

grown-up snow cone.

It's that good.
Mm-mm-mmm.