Giada at Home (2008–…): Season 3, Episode 29 - The Heat Is On - full transcript

HMM?
WELL, THAT WAS
A NEW SOUND THIS MORNING.

- DO IT AGAIN?
- THERE YOU GO.

WEEKNIGHTS CAN BE
PRETTY HECTIC,

SO I HAVE SOME GO-TO RECIPES

THAT ARE PERFECT
MONDAY THROUGH FRIDAY...

MY SPIN ON MINESTRONE.

LOTS OF HEARTY VEGGIES
AND INSTANT POLENTA

MAKE THIS A GO-TO FAVORITE...

SIMPLE AND DELICIOUS.

CORKSCREW PASTA TOSSED
WITH A SHARP AND CHEESY SAUCE...

TALK ABOUT STUNNING,



IT'S AN EASY, VIBRANT DISH
WITH AN ASIAN TWIST...

A RICH AND MEATY SAUCE

TRANSFORMS THE HUMBLE POTATO
INTO A BRILLIANT MAIN COURSE.

EASY WEEKNIGHT MEALS
YOUR FAMILY WILL LOVE.

AH.

MMM.

Closed Captions provided by
Scripps Networks, LLC.

Captioned by
Closed Captioning Services, Inc.

I'M STARTING WITH MY RUSTIC
VEGETABLE AND POLENTA SOUP,

AND I'VE ALREADY CHOPPED
ONE ONION, TWO CARROTS,

AND I'M FINISHING UP
MY SECOND ZUCCHINI.

AND I REALLY LOVE THIS SOUP.

NOT ONLY IS IT COMFORTING,
BUT IT'S SO EASY AND FAST.

AND THAT IS WHAT
I'M LOOKING FOR ON A WEEKNIGHT.



WE'RE JUST GONNA
TURN ON THE STOVE,

A LITTLE BIT OF OLIVE OIL,
AND WE'RE GONNA START SAUTéING

THE ONION AND THE CARROTS.

THIS IS A STAPLE SOUP
WHEN I WAS GROWING UP.

LET'S DO THE ONIONS
AND THE CARROTS FIRST,

BECAUSE THEY TAKE
A LITTLE BIT LONGER TO COOK.

AND WE'RE GONNA ADD
A LITTLE BIT OF SALT

WE'RE GONNA ADD
A LITTLE BIT OF GARLIC,

JUST THREE CLOVES OF GARLIC.

WE'RE JUST GONNA SMASH,
PEEL THEM, AND LEAVE THEM WHOLE,

SO THAT WAY, IT DOESN'T
MAKE THE SOUP TOO GARLICKY.

AND THREE. PERFECT.

GIVE IT A QUICK STIR,

AND WE'RE GONNA ADD
THE ZUCCHINI IN NEXT.

SO IT'S SORT OF LIKE
A MINESTRONE SOUP,

BUT WITH POLENTA
INSTEAD OF PASTA OR RICE.

THERE WE GO.

SO WHILE THAT COOKS,
LET'S ADD THREE ROMA TOMATOES.

THEY GIVE THE SOUP
A SLIGHTLY PINK COLOR,

BUT LOTS OF FRESH FLAVOR.

SO WE'RE GONNA ADD
A LITTLE BIT OF FRESH THYME,

NICE AND LEMONY,

SO I THINK IT WORKS
REALLY WELL WITH THE VEGGIES.

SO WE'LL JUST TAKE THE LEAVES
RIGHT OFF OF THE STEM.

AH, IT SMELLS SO GOOD.

NICE AND FRESH.

NOW LET'S GET
SOME PARSLEY IN HERE.

THERE WE GO.
JUST A LITTLE BIT OF PARSLEY.

SO LET'S ADD THE THYME
AND THE PARSLEY TOGETHER.

GET IT ALL IN THERE.

OKAY.

WE NEED SOME CHICKEN BROTH,

AND WE'RE GONNA GRAB
THE POLENTA, TOO.

THERE WE GO.

SO WE'RE GONNA USE
4 CUPS OF CHICKEN BROTH,

AND I LIKE TO USE
LOW-SODIUM CHICKEN BROTH,

BECAUSE AS THE SOUP COOKS,
THE CHICKEN BROTH REDUCES,

AND IF IT'S REALLY SALTY,

WELL, THEN YOUR SOUP IS
PROBABLY GONNA BE PRETTY SALTY.

AND WE'RE GONNA ADD
1/3 OF A CUP OF POLENTA.

SO WHAT I DID IS I GOT
INSTANT POLENTA,

'CAUSE IT'S GONNA
COOK A LOT FASTER.

ESPECIALLY FOR A WEEKNIGHT,
IT'S A GREAT SHORTCUT.

AND JUST ADD IT
RIGHT INTO THE SOUP.

AND THEN WE'RE GONNA
BRING THAT UP TO A BOIL,

AND THE POLENTA STARTS
TO ABSORB THE CHICKEN BROTH

AND BECOMES NICE AND THICK,

AND IT CREATES
THIS GREAT, HEARTY SOUP.

LOOK HOW BEAUTIFUL
THAT POLENTA IS,

AND SEE HOW THICK
AND RUSTIC IT IS?

SO WE'RE GONNA FINISH IT

WITH A LITTLE SOMETHING
EXTRA SPECIAL.

WE'RE GONNA DO
3 TABLESPOONS OF BUTTER.

THERE'S SOMETHING ABOUT
POLENTA AND BUTTER TOGETHER.

IT JUST MAKES IT

A LITTLE MORE SILKY.

SO WE TURN OFF THE HEAT,

AND OUR RUSTIC SOUP IS DONE.

NOW FOR THE BEST PART--
GOT TO TASTE IT.

OKAY, THIS IS HOT,

SO BEAR WITH ME.

I LOVE THE HERBS IN HERE,

AND THE VEGGIES STILL HAVE
A LITTLE BIT OF TEXTURE TO THEM.

THIS IS TRUE COMFORT FOOD
ON A WEEKNIGHT.

ALL RIGHT, UP NEXT,
ANOTHER ONE OF MY FAVORITES--

FUSILLI WITH PECORINO ROMANO
AND BLACK PEPPER.

SO EASY AND SO GOOD.

A FAMILY FAVORITE
THAT'S QUICK AND EASY--

SPIRAL PASTA
WITH A BLEND OF BABY SPINACH

AND A WHOLE LOT OF CHEESE.

I'M JUST
SALTING MY PASTA WATER

FOR MY FUSILLI WITH PECORINO
ROMANO AND BLACK PEPPER.

AND THIS IS SORT OF, UM,

A FUN SPIN
ON A CLASSIC ITALIAN DISH,

SO CLASSICALLY, IT'S KNOWN
AS PASTA CACIO e PEPE.

UM, CACIO BEING THE PECORINO
ROMANO, AND PEPE BEING PEPPER.

WE'RE GONNA START
WITH SOME FUSILLI PASTA,

WHICH IS THIS, LIKE, LITTLE
CORKSCREW TYPE OF PASTA,

AND THE SAUCE WILL GET
STUCK IN BETWEEN THE RIDGES,

WHICH MAKES IT REALLY YUMMY.

SO WE'RE GONNA DO 1 POUND

OF PASTA, OF FUSILLI,

BUT YOU COULD USE WHATEVER
YOUR FAVORITE SHORT PASTA IS.

AND WE'RE GONNA GIVE IT
A QUICK LITTLE STIR.

THIS IS GONNA COOK FOR A FEW
MINUTES UNTIL IT'S AL DENTE.

SO WHILE THAT COOKS,
LET'S GET STARTED ON THE SAUCE.

WE'RE GONNA START
WITH 1/4 CUP OF OLIVE OIL.

TO THE OLIVE OIL, I AM
GOING TO ADD TWO GARLIC CLOVES,

SO WE'RE GONNA START
HEATING UP THE OLIVE OIL.

SO WHAT WE'RE GONNA DO
IS THE CLASSIC WAY

THAT, IN MY FAMILY,
WE ALWAYS MADE A QUICK SAUCE.

MY MOM WOULD JUST
TAKE TWO GARLIC CLOVES,

SMASH AND PEEL THEM,
ADD THEM TO THE OLIVE OIL,

AND JUST LEAVE IT IN THERE
FOR A COUPLE OF MINUTES,

SO THE GARLIC
CAN INFUSE THE OLIVE OIL.

SO LET'S DO IT.

ADD IT DIRECTLY TO THE PAN.

WE'RE GONNA ADD
5 CUPS OF BABY SPINACH.

SPINACH TENDS TO WILT DOWN
QUITE A BIT,

SO IN ORDER TO MAKE IT
GO A LONG WAY,

YOU NEED ALL OF THIS SPINACH.

I LIKE TO CHOP IT UP.

IT JUST MAKES
FOR A MORE EVEN SAUCE.

SO EVERY BITE OF THE FUSILLI HAS
A LITTLE BIT OF SPINACH IN IT.

OKAY, SO NOW
THAT WE'VE CHOPPED THAT UP--

THE MINUTE
YOU START SMELLING THE GARLIC,

YOU NEED TO GET RID
OF THE GARLIC,

'CAUSE IT CAN BURN
VERY, VERY QUICKLY.

THERE WE GO.

I'M GONNA TURN DOWN
THE HEAT A LITTLE BIT,

AND WE'RE GONNA
ADD THE SPINACH.

WE'RE GONNA ADD
A LITTLE BIT OF SALT,

AND HERE WE GO
WITH THE PEPPER.

SO I HAVE COARSE GROUND PEPPER,
INSTEAD OF FINE PEPPER,

WHICH IS WHAT I USUALLY USE.

BUT YOU NEED THE COARSE
GROUND PEPPER IN THIS PASTA,

'CAUSE IT'S ALL ABOUT
PEPPER AND CHEESE.

2 TEASPOONS NOW.
WE'LL ADD 2 TEASPOONS LATER.

WE'LL JUST
WILT DOWN THE SPINACH.

WHAT WE WANT TO DO IS ADD
SOME MASCARPONE CHEESE.

SO I HAVE
1 CUP OF MASCARPONE,

AND THE TRICK
TO MAKING THIS SAUCE

IS TO MAKE SURE THE MASCARPONE
IS AT ROOM TEMPERATURE,

BECAUSE THAT WAY, IT MELTS
BEAUTIFULLY WITH THE SPINACH.

SO WE'RE GONNA GRAB
A LITTLE SPATULA

AND SPOON IT OUT,
AND I LOVE MASCARPONE.

IT'S ONE OF THOSE CHEESES
I ALWAYS HAVE IN MY FRIDGE,

BECAUSE YOU CAN ADD IT
TO SAVORY AND SWEET DISHES.

AND WE'RE GONNA
GIVE IT A QUICK STIR.

IT CREATES
A NICE CREAMY SAUCE.

LET'S TRY THE PASTA.

OOH, YEAH, BABY, IT'S AL DENTE.

SO TIME TO GET IT OUT

AND PUT IT
DIRECTLY INTO THE SAUCEPAN.

I'M GONNA GRAB JUST A LITTLE BIT
OF PASTA WATER.

THE STARCHES
IN THE PASTA WATER

CREATE THE MOST SILKY SAUCE.

WE'RE GONNA ADD THE CHEESE.

SO WE'RE GONNA ADD 1 1/2 CUPS
OF GRATED PECORINO ROMANO.

AND YOU CAN BUY THIS
PRE-GRATED THESE DAYS,

WHICH MAKES
WEEKNIGHT COOKING A LOT EASIER.

AND, YOU KNOW,
I LIKE TO GRATE MY OWN CHEESE,

BUT SOME NIGHTS,
I JUST DON'T HAVE TIME,

SO I DO BUY
THE PRE-GRATED SOMETIMES,

JUST TO MAKE IT
A LOT EASIER ON MYSELF.

WE STILL HAVE TO ADD 2 MORE
TEASPOONS OF BLACK PEPPER,

COARSE BLACK PEPPER.

OKAY, WE JUST WANT TO MAKE SURE
THAT THIS TASTES JUST RIGHT.

MM-MMM.
IT'S ABSOLUTELY PERFECT.

ALL RIGHT, SO UP NEXT,
IT'S MY BALSAMIC-GLAZED SALMON.

IT'S GONNA BE REALLY FAST
AND REALLY EASY.

IT'S AN ABSOLUTELY GORGEOUS
ENTRéE

THAT YOU CAN WHIP TOGETHER
IN NO TIME.

IT'S TIME TO MAKE ONE
OF MY FAVORITE WEEKNIGHT MEALS,

MY BALSAMIC-GLAZED SALMON,

AND WE'RE GONNA
START WITH THE GLAZE.

IT'S 3/4 OF A CUP
OF BALSAMIC VINEGAR,

AND THE BALSAMIC VINEGAR
WILL REDUCE DOWN

AND GET KIND OF STICKY
AND SWEET AND THICK.

SO WE'RE GONNA
POUR 3/4 OF A CUP

OF BALSAMIC VINEGAR IN THERE.

WE'RE GONNA ADD
SOME MAPLE SYRUP,

AND WE'RE GONNA DO
2 TABLESPOONS OF MAPLE SYRUP.

IT'S SWEET,
BUT IT'S ALSO THICK

AND SLIGHTLY SMOKY,

SO IT REALLY GIVES THIS GLAZE

A REALLY NICE
TEXTURE AND FLAVOR.

WE'RE ALSO GONNA ADD
A LITTLE BIT OF MUSTARD,

SO WE'RE GONNA USE
DIJON MUSTARD.

UM, I LIKE THE WINE IN HERE.
IT GIVES IT SORT OF A TANG.

JUST 1 TABLESPOON

OF DIJON MUSTARD.

WE'RE GONNA
TURN ON THE HEAT...

AND WHAT WE WANT TO DO
IS DISSOLVE IT ALL TOGETHER.

ALL RIGHT,
AND WE'RE ALSO GONNA ADD

ONE CLOVE OF GARLIC.

THAT'S ALL WE NEED
TO FLAVOR THIS.

SO JUST SMASH AND PEEL.

THIS IS A NICE SORT OF ASIAN,
ITALIAN-INSPIRED FLAVOR COMBO.

OKAY, SO WE'RE GONNA
LET THAT REDUCE DOWN.

SO NOW
I'VE GOT MY BAKING SHEET

THAT I LINED
WITH PARCHMENT PAPER.

LET'S GRAB THE SALMON.

HERE WE GO. TAKE A LOOK
HOW BEAUTIFUL AND PINK THIS IS.

SO I HAVE FOUR PIECES OF SALMON.

WHAT I WANT TO DO
IS SEASON THEM

WITH A LITTLE BIT OF OLIVE OIL,
SALT AND PEPPER.

VERY, VERY SIMPLE,

BECAUSE THE GLAZE IS GONNA
GIVE IT LOTS OF FLAVOR.

JUST SEASON IT A LITTLE BIT.

YOU KNOW, ON A WEEKNIGHT,
WHEN YOU WANT SOME FISH,

THIS IS SUCH
AN EASY DISH TO MAKE.

AND WE'RE GONNA PUT
ALL OF THE SALMON PIECES

ON THE BAKING SHEET.

SO NOW I'M GONNA POP IT
IN THE OVEN AT 400 DEGREES

FOR ABOUT EIGHT TO TEN MINUTES.

SO WHILE THAT BAKES,

WE'RE GONNA MOVE THIS OVER,

LET IT CONTINUE TO REDUCE DOWN,

AND LET'S START

ON THE REALLY FAST VEGGIES.

SO I'VE GOT TWO SHALLOTS.

THEY GIVE A NICE ONION FLAVOR,
BUT E'RE SUPER-DUPER MILD,

AND WE'RE GONNA
JUST CHOP THE SHALLOTS.

TWO CLOVES OF GARLIC.

WE'VE GOT ONE,
AND WE'VE GOT TWO.

LET'S GRAB THE VEGGIES.

SO I'VE GOT
SNAP PEAS AND EDAMAME.

SO WE'RE GONNA
ADD THOSE RIGHT THERE,

AND YOU DON'T HAVE TO
COOK THEM FOR VERY LONG.

GIVE THEM A NICE STIR.

ALL RIGHT, TO THE SNAP PEAS,
WE'RE ALSO GONNA ADD

2 CUPS OF EDAMAME.

AND JADE IS
A BIG LOVER OF EDAMAME.

AND YOU JUST WARM THEM THROUGH,

SO THAT EVERYTHING KEEPS
THAT NICE GREEN COLOR.

LET'S CHECK ON THE FISH,
'CAUSE I CAN SMELL IT,

AND IT SMELLS REALLY GOOD.

OH, YEAH.

IT'S READY,

AND THE BALSAMIC GLAZE
IS READY.

AND SO ARE THE VEGGIES,
SO WE'LL TURN OFF ALL THE HEAT

AND GRAB MY PLATE,

AND I'M READY
TO PUT THIS TOGETHER.

AND LET'S DO SOME VEGGIES
RIGHT ON THE PLATE.

NICE.

THEN JUST GRAB THIS LITTLE PIECE
OF FISH RIGHT HERE.

RIGHT ON TOP.

AND THEN...

THE GLAZE
HAS REDUCED BEAUTIFULLY.

I'M GONNA SHOW YOU
HOW PRETTY IT IS.

AND RIGHT OVER THE FISH,

AND YOU CAN EVEN PUT IT
OVER THE VEGGIES.

OH, YEAH.

THEN...

GRAB A FORK

AND YOU DON'T EVEN NEED A KNIFE,
'CAUSE SALMON'S SO BUTTERY.

THERE WE GO--
A LITTLE BIT OF EVERYTHING.

IT'S HOT.

MMM, MMM,
CRUNCHY VEGGIES,

BUTTERY SALMON,
SWEET AND TANGY GLAZE.

ALL RIGHT, UP NEXT,

I'M GONNA MAKE TODD'S ALL-TIME
FAVORITE WEEKNIGHT DINNER--

BAKED POTATO WITH
SAUSAGE AND ARUGULA SAUCE.

MEAT AND POTATOES
WITH A TWIST--

HEARTY, DELICIOUS, AND PERFECT
ANY NIGHT OF THE WEEK.

SO I'VE STARTED
ON MY BAKED POTATOES

WITH SAUSAGE AND ARUGULA SAUCE.

I ALREADY HAVE THE POTATOES
IN THE OVEN BAKING.

NOW TIME TO START
ON THE SAUCE,

SO WE'RE GONNA START
BY CHOPPING SOME ONION,

AND THIS
IS A REALLY FAST SAUCE.

I KNOW IT SOUNDS FUNNY
THAT WE WOULD HAVE

A BAKED POTATO TOPPED
WITH A SAUCE ON TOP AS DINNER,

BUT IT TRULY IS
A FAST, EASY DINNER.

SO WE'RE GONNA START
BY CHOPPING THE ONION.

ALL RIGHT,
SO WE'VE GOT OUR ONION.

NOW LET'S START
HEATING UP THE PAN.

WE'LL SAUTé IT
IN A LITTLE BIT OF OLIVE OIL.

SO LET'S GET
ALL OF THE ONION IN THERE,

AND WE'RE GONNA ADD A LITTLE BIT
OF GARLIC, BUT NOT A LOT.

AND I'M NOT
GONNA CHOP IT, EITHER.

A LITTLE BIT OF SALT.
A LITTLE BIT OF PEPPER.

LET'S CONTINUE
WITH THE GARLIC,

SO WE'RE GONNA DO
TWO GARLIC CLOVES.

SMASH AND PEEL THE GARLIC.

I'M GONNA GARNISH THE POTATO
WITH A LITTLE BIT OF PARSLEY.

YOU CERTAINLY DON'T HAVE TO,

BUT WHY NOT
MAKE A WEEKNIGHT DINNER

LOOK REALLY PRETTY?

I'M GONNA SHOW YOU THE SAUSAGE.

SO WHAT I DID IS I JUST
GOT SOME SWEET PORK SAUSAGE.

I HAD THEM TAKE THE MEAT
OUT OF THE CASING.

WHAT YOU WANT TO DO
IS KIND OF CREATE

A LITTLE SPACE
IN THE MIDDLE OF THE PAN,

SO YOU CAN START
BROWNING THE SAUSAGE.

WE HAVE 1/2 A POUND
RIGHT THERE.

AND JUST BREAK IT UP.

SO THE SAUSAGE
IS COMPLETELY COOKED THROUGH--

NICE AND GOLDEN BROWN,
ONIONS ARE COOKED,

SO IT'S TIME TO ADD
SOME TOMATO SAUCE.

SO I'M GONNA ADD
1 1/2 CUPS OF TOMATO SAUCE,

AND YOU CAN USE WHATEVER KIND
OF JARRED TOMATO SAUCE YOU LIKE.

YOU WANT TO WARM IT THROUGH.

SEE HOW EASY THIS IS?

AND NOW WE'RE GONNA ADD
SOME MASCARPONE CHEESE,

JUST TO MAKE THIS
NICE AND CREAMY.

SO 1/2 A CUP
OF ROOM-TEMPERATURE MASCARPONE.

IT WILL MELT
BEAUTIFULLY IN HERE.

PERFECT.

JUST GIVE IT A STIR,
AND IT'LL JUST START MELTING

AND TURN IT INTO
A NICE, LIGHT, PINK SAUCE.

TIME TO ADD SOME ARUGULA.

SO I'VE GOT 3 CUPS OF ARUGULA,

AND ARUGULA
IS JUST MILDLY SPICY.

BUT I LIKE
A LITTLE BIT OF A GREEN,

AND SO TO MAKE IT HEARTIER,
I'M GONNA ADD 3 CUPS OF ARUGULA.

AND I KNOW,
IT LOOKS LIKE A LOT,

BUT IT'S ACTUALLY GONNA
SHRINK DOWN AND WILT,

JUST LIKE SPINACH DOES,

AND YOU COULD ADD SPINACH
IF YOU WANTED TO.

SO WE'LL JUST HEAT IT THROUGH,

AND WE'RE ALSO GONNA ADD
SOME PARMESAN CHEESE.

WE'VE GOT 1/2 A CUP
OF PARMESAN CHEESE,

AND AGAIN, IF YOU BUY
THE PRE-GRATED STUFF,

ON A WEEKNIGHT DINNER,
IT MAKES IT REALLY EASY.

RIGHT IN THERE.

YOU NEED THE COMBINATION
OF THE CREAMY MASCARPONE

AND THE SORT OF SALTY, BUTTERY
FLAVOR FROM THE PARMESAN CHEESE.

I AM GONNA GRAB
THE BAKED POTATOES.

THEY SHOULD BE DONE.

THEY BAKED AT 350 FOR AN HOUR.

SO I'M GONNA GRAB
ONE BAKED POTATO HERE,

AND I'M JUST USING
MY OVEN MITTS,

'CAUSE SOMETIMES,
WHEN YOU OPEN IT UP,

THERE'S A LOT OF STEAM.

THERE WE GO, AND THERE
IS QUITE A BIT OF STEAM.

NICE. OKAY.

GET THOSE OFF...

AND THEN I JUST
CUT THE TOP VERY GENTLY

AND...

OPEN UP THE BAKED POTATO.

SO GRAB THE BAKED POTATO,

AND YOU JUST SPOON THE SAUCE

RIGHT INSIDE.

PERFECT, THEN I TAKE
A LITTLE BIT OF THE PARSLEY

AND JUST
SPRINKLE IT OVER THE TOP.

IS THAT NOT BEAUTIFUL?

ALL RIGHT, TODD AND JADE SHOULD
BE READY FOR DINNER IN NO TIME,

SO I'M GONNA FINISH UP
THE BAKED POTATOES,

AND WE'RE GONNA EAT DINNER.

- PAPA, I SAW YOU SURFING OUT THERE.
- I KNOW.

TELL ME ABOUT
YOUR SWIMMING TODAY.

GUESS WHAT I DID?
WHAT?

I CLOSED MY EYES.

YOU CLOSED YOUR EYES,
AND YOU WENT UNDERWATER?

HEY, DAD, HOW IS IT?

GREAT. I'M NOT
TALKING, AM I?

I PUT
YOUR FAVORITE DINNER TOGETHER.

OH, I SEE SOMEBODY
LIKES THE RED SAUCE.

IS IT GOOD?

OOH.

AND SOMEBODY
LIKES SAUSAGE, TOO.

AH.

MMM.

GOODY, GOODY, JADEY LIKES IT.
THAT'S SO AWESOME, JADE.