Giada at Home (2008–…): Season 4, Episode 10 - Everyday Ingredients - full transcript

Prepared: meatball stew; artichoke soup with fresh mint; strawberry-cream parfaits.

It's no secret
i adore chocolate,

so today, we're going
on a chocolaty adventure.

Chewy, fudgy, and filled with
big chunks of chocolate mint--

a double dose of goodness.

A golden biscotti crust
filled with rich chocolate

and decorated with walnuts.

One of my favorite
childhood snacks--

a sweet and chunky spread
that tastes amazing

with just about anything.

This is
one dreamy nightcap--

a sweet little concoction



served in
a chocolate-rimmed glass.

It's pure chocolate heaven.

♪♪

Closed captions provided by
scripps networks, llc.

Captioned by
closed captioning services, inc.

♪♪

I just chopped 6 ounces
of bittersweet chocolate bar

for my double chocolate
and mint cookies.

And now
I'm adding 2 tablespoons

of unsalted,
room-temperature butter.

These cookies
are out of this world.

Whenever I make them, I can't
keep too many in the house.

Todd and I eat them all,
or I have to give them away,

because they're
that dangerous.



I just have a little bit
of water in the pot,

and it's just at a simmer.

And the steam is what's heating
up the chocolate and melting it.

While we wait
for the chocolate to melt,

I'm gonna start
on my dry ingredients.

We're gonna use 1 cup
of all-purpose flour.

These guys have cocoa powder,
and they have melted chocolate,

and they have
chocolate mint,

so really, I guess
i should have called them

triple chocolate cookies.

So we're gonna do 2 tablespoons
of cocoa powder,

unsweetened cocoa powder.

Two.

Make sure it's unsweetened
so they don't get too sweet.

1 teaspoon of baking powder,

and the baking powder will
help them rise a little bit.

Then we need a 1/4 teaspoon
of salt,

just to even out
all of the sweetness.

Use a whisk
to break up any lumps.

Dry ingredients are done.

We're gonna start
on our wet ingredients.

We're gonna use two eggs.

Remember, room-temperature eggs
when you're baking.

Really, all of the ingredients
should be at room temperature.

It just makes
for a nice smooth cookie.

Now we're gonna add
2/3 of a cup of sugar.

Add that right in there,

and I'm just gonna take
the whisk and whisk the egg

and the sugar together.

And when I was
in cooking school in Paris,

we weren't allowed to use
any kind of appliance,

so we were
always using whisks.

So can you imagine
how strong our arms were?

Oh, baby.

So now I want to add

2 tablespoons of water,

because I want
to keep this dough

nice and moist.
I don't want it to dry out.

And 1 teaspoon
of vanilla extract.

You can't get
that sweetness anywhere else,

but from this vanilla.

And we'll give it
another quick little whisk.

Okay, so now
we're gonna start adding

the dry ingredients.

We're gonna do this
in two batches.

I need another spatula.

It's a lot easier to mix
than with the whisk.

Second batch.

In we go.

I do different variations
of these cookies.

Sometimes I just add
chocolate chips to it.

Sometimes I chop up some
chocolate-covered espresso beans

for a little extra kick.

But the mint
is really, really good.

It's kind of like
mint ice cream in a cookie.

We've added
all of the dry ingredients.

Let's take a look
at our chocolate.

I'm gonna turn off the heat.

Now we add the chocolate

right into the dough here.

And...

We mix it all in there.

And you don't want
the chocolate to be too-too hot.

Otherwise, it could
potentially scramble the eggs

that you put in here.

Okay, for
even more chocolate,

we're gonna add

some mint chocolate
that I bought at the store.

And they come
individually wrapped,

and you just break them up
with your hands,

as big or little as you want,
maybe 1/2 an inch or so.

And I add them right on top.

Fold them

into the cookie dough.

Let's grab my baking sheets.

And I've got
two baking sheets,

'cause this makes
about 12 cookies.

And because they
spread out a little bit,

I don't want to put more
than six on one baking sheet.

And I just lined the baking
sheet with some parchment paper,

just to make sure
that they don't stick.

I like to take
an ice cream scoop

so they bake evenly
and they're all the same size.

And there we go.

See how fudgy that dough is?
So good.

♪♪

Oh, yeah. Okay.

So now we're gonna
pop these in the oven--

300 degrees
for about 18 minutes.

Here we go.

♪♪

Oh, yeah, baby.

Take a look at this cookie.
It's nice and fudgy and soft.

But then on the outside,
it's got this chocolate crust.

Mmm.

Fudgy and soft
and gooey on the inside

with that little bit
of crunch on the outside.

And I happen to love
the mint with the chocolate.

Some of it's melted,
and some of it isn't.

These, by far,
the best cookies.

All right, up next,

another one of my
chocolate heaven desserts--

moist and chocolaty
brownie nut pie.

This may be
the perfect decadent treat.

It's like a brownie pie
and cookie all in one.

♪♪

I'm making my biscotti crust
for my brownie and walnut pie,

and I'm using
eight almond biscotti.

I'm just breaking
them up into pieces,

and then the food processor
is gonna mix everything together

and make
a great little crust.

And then to that,
i want to add

half a stick
of unsalted, chilled butter.

You want it
to be nice and cold

so it can bring together
all the biscotti

and we can get
a nice mixture.

I'm just cutting
the butter into cubes,

just to make it easier

for the food processor
to mix it all together.

Break them all up in there.

We also need a 1/4 cup

of dark brown sugar.

That way, you get
that molasses-y sweetness

that I really like in here.

Then we blend it

all together.

♪♪

See how it all sticks together
like that when you press it?

That's what
you're looking for.

So now I just want
to take the blade out.

There we go. You've got to be
careful with those blades.

They're awfully sharp.

And...

Put all of the crumbs

in the center
of the pie dish.

And I have
a 9-inch pie dish here.

Spread it out evenly,

and then press down
with your fingers.

So we're gonna pop this
in the oven at 350 degrees

for 15 minutes, until
it's nice and golden brown.

Then I'm gonna get started
on my brownie-walnut filling.

♪♪

I just melted
3 ounces of chocolate

with 6 tablespoons
of unsalted butter.

And look at this. It looks like
a little chocolate fountain.

So this is the beginning
of the chocolate-walnut filling

for my pie.

We're gonna add 1 1/4 cups
of dark brown sugar.

I love that
molasses flavor in here.

Plus, it makes it
a little sticky, too.

And we put some dark brown sugar
in the crust, as well,

which was baked and cooled.

See how it's
nice and golden brown?

So we're sort of continuing
the molasses theme.

♪♪

We're just
gonna mix this in

and let the brown sugar
absorb the chocolate.

This filling is kind of like
a mixture between a brownie

and a pudding all in one.

It's divine.
It's chocolate heaven.

And you want to add the brown
sugar before you add the eggs,

because the chocolate
is still slightly warm,

and you don't want
to scramble the egg.

So the sugar will bring
the temperature down.

Now we're
gonna add three eggs,

one at a time.

So just make sure

that the eggs
are at room temperature.

♪♪

Egg number two.

♪♪

Last egg.

♪♪

So now we need
a little bit of flour.

We're gonna do
3/4 of a cup

to give it
a little bit of structure.

We'll mix that in there,
and when it bakes in the oven,

everything melts
into everything else,

so don't worry if you have
a few lumps. It's okay.

It's all gonna melt
and be really good.

We're gonna add
a little bit of salt.

Just a 1/4 teaspoon of salt

to even out
all of the sweetness.

And now 1/2 a cup

of toasted walnuts
that I chopped.

They add a nice crunch texture
on the inside.

You could do pecans.
You could do hazelnuts.

You could do almonds.

I just happen to love
chocolate and walnuts together.

So now...

We're gonna grab
our baking sheet,

and here is
the biscotti crust.

Pour the filling
right inside.

Oh, yeah. Nice and decadent.

So now that we've got
the filling in there,

I just want
to make sure it's all even.

To make this look really gourmet
and really pretty,

this is what I like to do.

We're just gonna
pour a few walnuts.

You don't want
to toast them,

'cause they're gonna toast
in the oven when we bake this.

And you create a little
decoration all around the sides.

And you put them

all around
the edges of the pie,

and then you bake the pie.

See how pretty that looks?

♪♪

So I'm gonna pop it in the oven
at 350 for 35 minutes,

until the top firms up,

but the inside is still
sort of gooey and chewy.

This is gonna be really good.

♪♪

Look at that.

See, it's sort of like
a fudgy, pudding-y brownie

in the center.

(Smacks lips)

And with the walnuts on top,
it looks pretty.

The perfect bite.

Oh, yeah.

Fudgy and chocolaty,

and then you get
that walnut crunch.

This is absolute
chocolate heaven.

All right, I'm gonna
enjoy the rest of my pie.

But up next,
I'm gonna make--mmm--

one of my
all-time childhood favorites--

my chocolate-hazelnut spread.

I could eat this
every single day,

a sweet chocolaty spread that
makes everything taste better.

♪♪

I'm melting 1/2 a cup
of chocolate chips

for my homemade
chocolate-hazelnut spread.

Now this is a snack
that I used to love as a kid,

and when I had jade,
i realized

I want to make
this from scratch,

and I want
to make it with her.

So I can make
a sort of homemade version,

and you can control
what goes into it.

So we're gonna use 3/4 of a cup
of toasted hazelnuts.

Then we're gonna add some
sweetened condensed milk,

and this is gonna make it thick
and bring it all together.

It works really, really well.

Let's do 2/3 of a cup.

Look how thick that is.

I'm probably gonna need
a spatula here.

You know, in Italy,
this chocolate-hazelnut spread

is known as gianduja,
and up north in Torino,

is where they make gianduja and
where it first became popular.

It's actually where they grow
a lot of the hazelnuts.

We also need
a tablespoon of honey.

Some floral sweetness
rounds out all the flavors.

You want this to sort of be
a sticky spread.

When I was a kid,
my mom used to put

some chocolate-hazelnut spread
between two pieces of bread,

and hello, that was lunch at
school. That was our sandwich.

I can't tell you how popular
i became very quickly.

Okay, so now...

We've got
the honey in there,

and now we need
1/8 of a teaspoon

of salt.

It's really good
to balance out the sweetness.

Otherwise,
it's just too sweet.

So we're just gonna
mix this all together

until you get sort of
a paste consistency.

♪♪

Okay, time to add
the melted chocolate.

This is the chocolate part
of this whole thing.

♪♪

Now we're gonna blend it

once again.

♪♪

So here we go.

We take the bowl...

And look at this stuff.

See how thick that is?

Oh, yeah.

And you can
smell the hazelnuts,

and you can
smell the chocolate.

I make big jars of this,

and then
i give them away as gifts.

The last little bit.

♪♪

Mmm. Mmm!

Mmm-mm-mmm.

The hazelnuts
and the chocolate

and that
sweetened condensed milk

and the honey
make it sticky and gooey,

so you can put it
on bread like this,

or you could
serve it with fruit.

♪♪

It's the ultimate
quick indulgence.

So delicious.

This brings me back
to being a kid.

All right, up next,
i have a really fun cocktail--

my chocolate-espresso Martinis.

It's a spectacular way
to end the evening--

a smooth cocktail that tastes
like dessert in a glass.

♪♪

So it's time to make my
chocolate-espresso Martinis.

I'm taking my Martini glass

and I'm dipping the rim

in melted semisweet
chocolate chips

with a 1/4 cup of water.

You get
this beautiful little rim,

and you stick it in the freezer
for about ten minutes

until this hardens.

♪♪

Let's start making
the actual Martini.

So I'm gonna start with
some vanilla-flavored vodka.

We're gonna do 2/3 of a cup
of vanilla-flavored vodka.

They infuse vanilla beans
into the vodka

and let it sit for awhile,
until you get this wonderful,

sweet vanilla aroma.

We're gonna do 2/3 of a cup

of vanilla-flavored vodka.

We're also gonna add 2/3
of a cup of coffee liqueur.

Ohh.

Everything is 2/3 of a cup.
Equal parts of all of it.

You want to make sure
and measure it

so you get the right flavor.

Here we go.

We've also got 2/3 of a cup
of cooled espresso.

This will definitely
give you a kick.

Now I want to put
a little bit of ice

into my Martini shaker.

Get it nice and cold.

And this is great
as an after-dinner drink

or, you know, if you're having
cocktails and some appetizers.

It's still really fun.

We add a little bit
into the Martini shaker...

And shake away.

♪♪

Isn't this elegant and fun?

♪♪

And there you have it--
my chocolate-espresso Martini.

It smells so good.

Mmm.

So it's just a hint of chocolate
with a little of the Martini.

Mmm!

The espresso
gives it a kick,

the coffee liqueur
gives it sort of a bite,

and then the vanilla vodka
just sort of evens it all out

and makes it
so sweet and delicious.

Mmm.

And you finish it off

with a little bit
of chocolate.

This is divine.

This is my version
of a chocolate heaven.

I've enjoyed
every single bite and sip.