Giada's Holiday Handbook (2015–…): Season 1, Episode 4 - Santa's Grab Bag - full transcript

Yeah!

I love the holidays.

And I also love to entertain.

- Thank you.
- Thanks so much.

Thanks, Giada.

In fact, over the years,

I've gathered together

my favorite recipes and ideas

to create a one-of-a-kind
holiday handbook.

It's filled with pages and pages
of cherished recipes and menus,

unique party themes,
cocktails for every occasion,



and some really fun
decorating ideas.

Whether it's a classic
Thanksgiving dinner, open house,

or Christmas with the kids,

I have everything you need to
make the party truly sparkle.

Cheers, you guys.

Today, I'm hosting a Santa's
grab bag party for my family.

Okay, I think I got
the biggest one!

- All right.
- Wow.

I'm making
a special holiday dinner

that offers a little something
for everyone.

I love it.

Plus, I'm digging
into my handbook

to share some
of my tried-and-true tips

for making the holiday
extra-special.



It's my Santa's grab bag
family party,

and you're invited.

The Christmas holiday is big
for me and for my family.

The idea of Santa's grab bag
is that Jade and Julian

can kind of carry around
a little Santa's bag.

We got a double Santa situation!

Whoo-hoo!

And I ask everybody
to bring something.

- The biggest one!
- It's a great way

to get a little gift
for everybody in your family,

'cause that is, I think,
the most stressful

for people with large families.

And they don't
have to be expensive.

The key to a successful
Santa's grab bag

is a little something
for everyone.

And that includes the menu.

I like to have something
for everyone

so every person in my family
feels really special.

I think that's what
the holidays are about.

It's about simple food
that everybody can enjoy.

What an easy dish,
the fennel.

You can make food that's
a little more family style

that everybody
can kind of serve themselves.

Whoo, baby.

There's nothing like
a little pasta, pasta.

Those are the keys
to a successful menu.

If you want your family
to feel the love,

my chocolate almond cheesecake
is the ticket.

It's decadent, rich,
and you can make it ahead.

My roasted fennel with Parmesan
is a quick and easy side.

The star of the show
is my creamy lobster linguine.

And, of course,
some holiday bubbles

to get everyone in the spirit.

- To Santa's grab bag.
- Yeah, Santa's grab bag.

I like to start
with the cheesecake

because it can be made
the day before.

It's luscious and decadent
and filled with holiday flavors.

My family loves cheesecake.

It was something
that we had a lot growing up.

It's special.

So, you basically just take
chocolate graham crackers,

slivered almonds, melted butter,
and salt,

and put it all
in a food processor

until you get
a sand-like consistency,

and then I press it into
the bottom of a springform pan,

and then I just pop it
in the fridge.

I'm gonna make a fun version

of a traditional
cheesecake filling.

I'm using two 8-ounce packages
of cream cheese.

You want to make sure
it's at room temperature.

And 1 cup of Greek yogurt...
Nice and thick Greek yogurt...

For a little bit of tang
with the cream cheese.

And ½ cup of sugar.

Then, we're gonna add...

a teaspoon of almond extract.

And we're gonna put
the almond extract
in the filling,

we put almonds in the crust,

and then we're gonna put
more almonds on the topping,

bringing the almond
into every part of it.

And, then,
½ teaspoon of vanilla extract.

Mix this all together.

Start slowly so you don't
get covered in cream cheese.

Usually, in Italy,
we make it with ricotta cheese,

but I want that tang.

And, so, I think
that the filling

gets even better
using the cream cheese.

Okay.

Now, we need 2 eggs

to basically keep
the cheesecake together.

I love these kind of parties,

because I have
such a big extended family,

and sometimes it's really hard

to get everybody together
on actual Christmas,

so I like to do
a couple of these parties

and make it really casual
and easy.

Next, we are going to add
the best part... the chocolate.

So, I have 1 cup

of semisweet chocolate chips
that I melted.

Yeah.

I like the semisweet
because it adds

a little more sweetness to it.

Now let's mix that together.

It smells so good!

All right, so,
we've got our filling.

Now let's grab our crust.

Okay. So, I've got
my chilled crust,

and I'm gonna put it
on a baking sheet.

Just makes it a lot easier
to carry to and from the oven.

And, then, what we're gonna do

is we're just gonna pour
the filling

right on top of the crust.

So you can see
there's chocolate crust,

there's chocolate filling.

It's funny, cheesecake is one
of those things

that Jade just now started
to really enjoy.

Now I think cheesecake
might be her favorite thing.

So, I did the graham-cracker
crust on the bottom.

Now, for the top,

I'm gonna do
sort of a streusel topping.

It's a little added step,
but it's really fun,

and I think, for the holidays,
it's perfect.

So we do 1 cup of brown sugar.

The brown sugar
has smoky sweetness to it.

And ½ cup of flour.

So, then, we're gonna add
another ½ cup of sliced almonds.

5 tablespoons of butter.

And, then, you use your hands,

and you mix it all together.

It's gonna be
kind of loose like this,

kind of crumbly with the butter.

Just make sure the flour,
the butter, the almonds,

and the sugar are all mixed
really well together.

And, then, you take it,
sprinkle it over the top.

This is gonna be so good!

And, then,
I'm gonna finish it off

with a little powdered sugar,

just to kind of give it
a contrast of color,

as if it snowed
on top of the cheesecake,

which is what I always
tell Jade.

So, now, spread it out so it
covers the entire cheesecake,

and I'm gonna bake this
at 350 degrees

for 45 minutes until the center
is nice and set.

Coming up, straight
from my handbook,

my family's favorite vegetable

gets spruced up
for the holidays.

And my grab bag full of goodies
has something for everyone.

I'm digging
into my holiday handbook

to share some
of my favorite recipes and ideas

for a Santa's grab bag party
with my family.

The key to success

is having a little something
for everyone to enjoy,

so I've started on a menu
of family favorites.

I want to create a menu
that's easy,

something that can be served
family style

so that everybody
can pass platters or plates.

Whoo, baby.

It's a time to still chitchat

and talk
and spend time together,

and food is a great way
to do that.

For instance,
the roasted fennel...

You can prep it.

You could even bake it
in advance if you want to

and just reheat it.

It's not something
we have every day.

And so those are the keys
to a successful menu,

and it changes depending
on who's coming over.

So, it gets back to the idea

of there's something
for everybody.

It makes people feel special,
and that to me is important.

What I'm doing here is just
pulling some of the fronds off.

It smells very licorice-y,
and I think

it will be really nice
to chop them up later

and garnish this dish with them.

And it's a nice, fresh flavor.

I think that's all, pretty much,
I need, though.

I cut the end off,

and I'm just gonna cut it
in circles, like this,

and we're gonna roast it
in the oven.

Now, fennel can be fibrous,

so it's nice to roast it
for quite some time.

And layer them all
on top of each other

so it looks really pretty,

and then we'll kind of
just scatter them

in the middle, as well.

Okay, so, now, let's grab
some lemon and some garlic.

Everybody in my family
loves fennel, including Jade.

Jade eats it like a snack
like this.

Sometimes I will just give her
cut-up fennel,

and she just loves it.

She eats it
like you eat an apple.

I think it's 'cause
it's slightly sweet,

so she thinks
it's like a little treat.

What we're gonna do
with the garlic

is just slice it
and put it right on top.

And just sprinkle it
right over the top,

just like that,
for some added flavor.

Now, we are going
to zest some lemon

to give this
a nice, bright flavor.

Next, Parmesan cheese.

We're gonna roast it
in the Parmesan cheese.

It's just gonna melt
right over the top,

like a little snow
Parmesan cheese.

About ½ cup of Parmesan cheese.

Great.

Then, olive oil
right over the top.

And finishing it off
with a little bit of salt.

Just make sure
that it's nice and seasoned.

We're gonna pop this
in a 375-degree oven
for 45 minutes

until the top is nice and golden

and the fennel's
nice and tender.

And the kitchen's gonna smell
really good.

The idea of something
for everyone extends

to the decorations and table.

When I do something
like Santa's grab bag,

I don't want it
to be extremely formal,

and I want it to be different

from a traditional
Christmas dinner.

Cheers! Cheers!
Cheers! Cheers!

Instead of doing a tablecloth
or a real runner,

I take place mats that I have,

and I put them together
so they look like runners.

And, then, I want a little red
because it's the holidays,

and to me, Christmas is red.

But, then,
I want a little sparkle,

a little silver,
a little twinkle,

but nothing over the top.

Even though this particular
party is a casual get-together,

I like to seat my family
and give them a little ornament

that they could all put
on their trees.

And that way, it has a little
holiday feel to it,

and it's a little extra touch.

Coming up, talk about
something for everyone.

My next dish has it all...
Pasta, lobster, and bacon.

Oh, yeah.

I'm opening up
my holiday handbook

to share some special recipes
and ideas

for a Santa's grab bag party
with my family.

The secret to success is having
something for everyone,

so I'm going all-out
with the menu.

My make-ahead dishes are done,

so now it's time
for the star of the show.

When it comes to the pasta,
I use lobster, and I use bacon.

Lobster is not something that,

especially in my family,
we eat every day.

We only eat it
at special occasions.

I think it's great.

There's a little
lobster treat in there.

And, so,
the combination of the two

elevates that pasta dish.

Even though
it's a very simple pasta dish

and doesn't take long to make,

it's something
that feels special.

I've already browned some bacon

in a little bit of olive oil,
nice and crispy.

I'm adding the shallots.

And I'm gonna add
a little bit of salt,

just to start sweating those.

So let's add some salt
to the pasta water,

and let's grab some linguine.

We'll add
some red-pepper flakes in a bit.

So, I'm gonna make this
with linguine...

A very traditional way
to make it.

And what I love
about the linguine

is that they have, sort of,
a flat surface.

They allow the sauce
to really stick to it.

Start cooking the linguine.

This is a really fast sauce.

So you want to start
cooking the pasta

almost right from the beginning.

We're gonna chop
2 cloves of garlic.

Not too much garlic.
I don't want to overpower it.

That's one thing about this dish

that sometimes, you know,
you'll have it in a restaurant,

and they tend to overpower it
with too much garlic.

But garlic and lobster...

You know,
they work well together

if it's a delicate pairing.

Look out.

All right.
Chop up the garlic.

Get it right in there
with the shallot.

Next, we're gonna add
some tomatoes.

So we're just doing
tomato puree...

Something very simple,
not flavored.

There's nothing in here
but pureed tomatoes.

Keeping it very, very clean
so we can highlight the lobster.

Plus, I think lobster's
one of those ingredients

that makes people feel really
special when they come over,

like you really went
all-out for them.

We're gonna add
some red-pepper flakes.

Just a tiny bit.

I think wakes up the flavors
of the lobster, so it's good,

and the cream sauce.

And, then,
1/4 cup of heavy cream...

...just to kind of make it
nice and velvety.

You know, it's a holiday party.

I want it to be fun,

and I want it to look like
a pink sauce.

I think the pink sauce
with the lobster

works really, really well.

So, we're gonna let this simmer
for a couple of minutes

while the pasta cooks.

I am going to chop up
the finishing touches.

We're gonna really basically
finish this off

with some basil
and some tarragon

and then some arugula
and some peas.

So lots and lots of color,
and lots of fresh flavors.

Basil's up here.

Next,
we're gonna do some tarragon.

It's sort of a mild,
licorice sort of flavor,

and it works really, really well
with fish, shrimp, lobster.

And I feel like
it's very underused

and people don't know
what to do with it.

Let's take a look at our pasta
real quick.

Oh, yeah.
It's coming along, folks.

It's coming along.

Let's try this pasta.

Mm-mm-mmm!

Perfect.

Perfectly al dente.

It's funny, because you really
want to take the pasta out

just like a minute before
it becomes cooked, really.

That's what al dente means.

It has a bite to it
because it finishes cooking

in the sauce.

All right.

First and foremost,
following my grandfather,

let's add the Parmesan cheese
right on top of the pasta

so it sticks to the pasta.

Then the sauce will stick to the
cheese that sticks to the pasta.

The old, Southern Italian
school of thought

was that you don't add cheese
to a pasta that has fish in it.

But new school of thought...

You can add cheese
to anything you want.

We are going to add the basil.

See how pretty this is?

Very Christmas colors.

And the tarragon.

Then, I'm gonna add the lobster.

Here we go.

So, I bought these
from my fishmonger.

And usually, you can buy
already cooked lobster,

so two tails and four claws,
and that's pretty much enough.

Put that right on top.

Because I love arugula,

a cup of arugula
for a little spiciness.

It's like eating my salad
in my pasta.

I always like to add
a little arugula to everything.

And for a little sweetness,
peas...

A cup of defrosted peas
right over the top.

And we're gonna
turn off the heat

and just toss
everything together.

And look how beautiful.

If this doesn't look
like Christmas,

I don't know what does.

Oh, I think my family's
gonna flip over this.

It's gonna be so good!

The only thing I still
want to do, though,

is I just want to give it
a quick, little try,

because I just want to make sure
that the seasoning is right.

A tiny bit more salt,
and we're good to go.

My creamy lobster linguine
is done.

All I have left to do is make
the perfect, light cocktail

to go with this meal.

It's one of my favorite
cocktails in the handbook,

bubbly, festive, and vibrant.

Plus, a fun idea
for adding some holiday sparkle.

It's almost time
for my Santa's grab bag party.

The table is set.
The food is ready.

All we need
is a festive cocktail.

I think that along
with the theme of the party

should go some kind
of signature cocktail.

It doesn't always have to be a
cocktail that has alcohol in it,

but I think it's fun to know

that there's
something in particular

that everybody's drinking.

I wanted the cocktail
to be something kind of light

because I was making
linguine with lobster,

so I did very simply
some vermouth, some club soda,

give it a little effervescence,
some fresh mint,

and I'm really into making
flavored ice cubes

and ice cubes
that have fruit in them.

I just put a berry
in an ice cube tray,

and I filled it with water
and put it in the freezer.

So I have raspberries,
blueberries,

blackberries all in here.

I love the fact that when
they melt in the drink,

then you have this fresh
sort of flavor and color.

So it's clean, it's fresh,
it's light,

but you have something
to pair with your meal.

And, then, for the kids,
the same ice cubes,

so they feel like they're adults

and they're participating
in all the fun.

Cheers!

Cheers! Cheers!
Cheers! Cheers!

- Together.
- Yay!

Julian, you got lost
in the shuffle.

Oh, Julian was waiting for Jade.

Jade and Julian
have lemonade.
Jade, your blueberries
are frozen in the ice.

- Aw!
- They are.

Okay, pasta time.

It's a creamy lobster.

There's lobster in there.
There's lobster.

Thank you.
Linguine.

It's a linguine.

Is that good, Juju,
or do you want more?

Mommy,
I'll be done in one minute.

Si.

All right.
Igsy's hungry.

Whoo, baby.

There's nothing like
a little pasta, pasta.

Can I give anybody
some fennel?

Yes, I want fennel.

Pass me your plate.

- Claudio wants fennel.
- Yeah, I'd love some.

- Igor wants fennel.
- I love it.

Mm-hmm.

What an easy dish
with the fennel.

Right?

Right.
Was it fast?
Yeah!

How do you like the pasta,
Julian?

Mm-hmm.
Mm-mmm!

I think it's great.

There's a little lobster treat
in there.

Okay, so, there's lobster.
What else is in there, guys?

- Lobster.
- There's bacon.

- Uh-huh!
- Lobster.

Bacon.
There's bacon in there.

And lobster.

There's lobster.
Very good.

What makes it creamy?
Just put a little cream in it?

Yeah.

- Just a little.
- That's a good trick.

After we eat dinner...

We get to open presents!

Yes, we have a little game,
don't we, Jade?

- Mm-hmm.
- Okay.

The game has to do

with all the little gifts
everybody brought.

We put them in Santa's bag,

and Santa is gonna go around

and let everybody pick
out of Santa's bag.

Right?

Yeah. Like,
they can't see like this.

And then they pick something
and see what it is.

I get to pick first,
though, right?

Mnh-mnh.
Who's gonna go first?

We are going to prepare
the presents.

Yay!
And me and Jade get...

Can you get out,
my love?

Mom!

We're ready! We're ready!

We got a double Santa situation!

Yeah!

Close your eyes.

You got a ukulele!

Oh!

- Ukulele!
- Nice!

Ooh!

You feel like
you're in Hawaii yet?

Here, you do it.
I don't know how to do it.

She's peeking.

Oh, right!
Go, Martha. Go, Martha.

Do I have two or one?

One.
Thank you.

These are very pretty.

Who brought this one?

Oh, yeah.
I brought that one.

Thank you!

I have absolutely no clue.

What do I got?

Whoa.
I need some real lessons.

Whoa!

Uh, I didn't get a gift,
guys.

What about me?

Did you forget all about me?

Let's see.

Wait, wait, wait,
wait, wait.

I got...

Oh, he got two books.

You love books.

- So, you want to trade?
- Okay, you guys can all trade.

Whoa!
Not the juggler.

Yeah,
that's pretty good, Jade!

That's pretty good!

- Whoo!
- Oh!

Well,
to Santa's grab bag.

Yes! Santa's grab bag.

Oh!

Do you want to bring
the cake?

Yeah!

That's the best gift of all.

It's right here.
Us two.

- I knew there was chocolate.
- I promise.

It's a chocolate cheesecake.

- Oh, yum!
-With a streusel.
Very different.

Cheesecake?

You don't taste
the cheese, though.

This is delicious.

This is so good.

It might even be better
on Christmas morning, too.

Oh, yeah,
with a cup of tea or coffee.

And, then, this thing.

Let's do it.

Will there be any leftovers
for Claudio?

No!

"It is certain."

Claudio, you are the king.

I'm the king of leftovers.