- 8 months ago
Get ready for the school year with Martha’s Favorite Back to School Lunches! In this video, Martha Stewart shares her top recipes for sandwiches, snacks, and sweets that are perfect for packing in lunchboxes. From delicious and nutritious sandwiches to creative snacks and homemade treats, these ideas will keep your kids excited for lunchtime.
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00:00So, we have some whole wheat buns with sesame seeds, healthy.
00:12We have a pork tenderloin, which you've cooked for how long, 45 minutes?
00:15That's about 40 minutes, 45 minutes.
00:17This is actually my son's recipe.
00:18Oh, really?
00:19I involve him in cooking as much.
00:20How old is he?
00:21He just turned seven.
00:22Seven!
00:23And I involve him as much as I can, because that's part of the buy-in, getting them to
00:26enjoy the foods that you give them, is getting them involved in it.
00:29So he created the spice blend that we use on this.
00:31Oh, what's the spice blend?
00:32Oh, gosh, it's got black sesame seeds, it's got thyme, it's got red peppercorns, and I
00:37actually wasn't watching him when he put it all together.
00:40So anyway, so one of the tricks I use is using leftovers, because it saves me time, and it
00:46saves me money, and if I use leftovers, I can put together great lunches that I know
00:51he's going to use.
00:52So we've got, we're pulling the pork, but you can also use your fingers, pull it apart.
00:55Oh, I love to pull pork.
00:57And, you know, all we're going to do is mix in, that's probably perfect for the sandwich,
01:02and I'm going to mix in a little bit of barbecue sauce, and you can make your own, use purchased,
01:08and we just mix it up.
01:10And put it on a roll.
01:11Put it on a roll.
01:12Now, you know, sometimes what I do is, I used to serve this to him cold, and he was very
01:16happy with it, but I'll also use a thermos, and I'll heat it up before I put it in, and
01:21just send the bun in alone, and he can assemble it on his own.
01:25In front of all the kids, making them all jealous.
01:27Absolutely.
01:28And, you know, and that's one of the things to remember, to get kids to be really into
01:31their lunches, let them be involved with the building of it, even at the cafeteria.
01:36Okay.
01:37One of my sons...
01:38Oh, this is good, so you can just pull it out.
01:40Exactly.
01:41He probably makes more of a mess than you do, but, you know, that's okay, he's seven.
01:45And you know...
01:47And then he makes all his friends really jealous.
01:49Exactly.
01:50I'd be jealous if my friend had that.
01:52I want that for lunch.
01:53Yes.
01:55That would taste good.
01:56Okay.
01:57So you wrap that up?
01:58I wrap that up, and he has that, and that is probably one of his favorite lunches.
02:01And again, any time you can involve them in doing the work, they love it.
02:05And, you know, another thing is, with leftovers, we always have too much pasta.
02:09It's very easy to make it, too, to plan ahead.
02:12So I turn them into, you can turn it into a cold carbonara, you can turn it into a pasta
02:17salad, but I like to do peanut noodles.
02:19And again, much like the barbecue sauce, you can purchase a peanut sauce, but it's also
02:24so easy to make.
02:25Most people have these ingredients.
02:26Okay.
02:27It's just peanut butter.
02:28And you send this to school.
02:29What about peanut allergies that other kids might have?
02:30You know, you do have to be careful about that.
02:32You could use sun-nut butter, if you, you know, sunflower seed butter, if you have issues.
02:37My son's school doesn't worry too much about it.
02:39Oh, they don't.
02:40Okay.
02:41But then you just have some cider vinegar and some soy sauce.
02:44Yeah.
02:45And it's delicious.
02:46And, you know, the secret ingredient is a splash of hot sauce.
02:48Oh, put some in.
02:49And so, you know, a lot of parents worry about that, but the reality is hot sauce is a lot
02:53like salt.
02:54Just a little bit doesn't add any heat, but it heightens the flavors of all the other
02:58ingredients.
02:59So you don't put any tahini in here?
03:01You could.
03:02You certainly could.
03:03Yeah.
03:04But I keep it very simple, because, you know, I have five minutes to make his lunch at the
03:05end of the day, and so I have to crank this out.
03:09And so I just do it, I keep it very simple.
03:11So see, I think the kids are not, the dads are not even watching, because they are watching
03:16their kids in the audience.
03:19Sorry, dads.
03:21It's hard.
03:22That's true.
03:24And you put chicken in here, too?
03:25Yes.
03:26Okay.
03:27Yep.
03:28And you can, but you know what?
03:29You could also use some steamed or sautéed veggies, whatever you have on hand.
03:30Yeah.
03:31Okay.
03:32Keep it simple and keep it easy.
03:33And pack this up in a little container?
03:34Exactly.
03:35We just toss it together.
03:36We're going to, and you know, this is one of my secrets, a bento box or small compartment
03:39lunch box, and you can buy all sorts of little containers.
03:43They're wonderful, because not only do kids love to have lots of choices, but it forces
03:48you as the parent to be more creative, you know, because suddenly you can't just make
03:51a PB&J.
03:52Right.
03:53You have to fill a bunch of different compartments.
03:54What's that?
03:55What's a PB&J?
03:56Peanut butter and jelly.
03:57I'm just kidding.
03:58I know what that is.
03:59Grinding your own peanut butter?
04:01No.
04:02And so, you know, it forces you to be creative.
04:03Making your own grape jelly.
04:04How's that?
04:05Yeah.
04:06There we go.
04:07You beat me.
04:08I just made some over the weekend.
04:09Oh, that sounds wonderful.
04:10Okay.
04:11So you give them a nice serving.
04:12Oh, sesame.
04:13Yes.
04:14This is like sesame noodles, but it's...
04:15Exactly.
04:16Oh, it's...
04:17Sprinkle some sesame seeds on it.
04:18Some scallions.
04:19Fantastic.
04:20So that goes in here.
04:21Right.
04:22And then you take that off.
04:23Exactly.
04:24And the silver goes here?
04:25Yep.
04:26Fantastic.
04:27And...
04:28I think this is a really, really great idea.
04:30Now, do they know to keep it flat?
04:33I just...
04:34Yeah.
04:35And I just put an ice pack.
04:36And you know what?
04:37It contains it, so it doesn't brown too much.
04:38Yeah.
04:39Yeah.
04:40It's fantastic.
04:41This is a great idea, Lauren.
04:42This is Lauren Dean and her two children, Natasha and Matthias, right?
04:45Did I say it right?
04:46And they're here to show us exactly what Kitchen Playdate is.
04:53A very nice book.
04:54Oh, thank you.
04:55Really nice.
04:56Thank you so much.
04:57How long did you work on this?
04:58Oh, about two years.
04:59I called my third baby, basically.
05:00It took a lot.
05:01It is, it is.
05:02And it is beautifully done, published by Chronicle Books.
05:05Yeah.
05:06And beautiful photos and lots of good information for socializing, but also how to make your
05:12kids sit down and eat with you.
05:15Right.
05:16Right?
05:17It's a family cookbook.
05:18Yeah.
05:19I mean, a Kitchen Playdate is really just an easy way to entertain when you have young
05:22kids or even 12-year-olds, 13.
05:24We've been pretty big on the 12- to 15-year-old circuit as well.
05:27You do as much as you can ahead of time, and then we leave a project for someone to do,
05:31part of the cooking, and even craft-related projects.
05:33Right.
05:34So these are the Baker Dozen eggs.
05:36So here you're butter painting.
05:37Yes.
05:38Right?
05:39Butter painting.
05:40That's it.
05:41Yep.
05:42Perfect.
05:43All done.
05:44So the children are buttering the muffin tins, 12 whole muffin tins.
05:45Right.
05:46Because it's really hard to serve eggs for a crowd.
05:47Oh, we have to butter the bread, too?
05:48Yeah.
05:49Don't we butter the bread first?
05:50Yes.
05:51We do.
05:52Okay.
05:53You don't want...
05:54Okay.
05:55She doesn't want butter on her bread.
05:56It's all choice.
05:57We can keep them in.
05:58It'll look pretty.
05:59So, yeah.
06:00Basically, it's hard to get eggs for 12 at the same time.
06:01So have you had trouble getting your kids to eat human food?
06:05You know...
06:06Oops.
06:07Uh-oh.
06:08You know what I mean?
06:09Human food.
06:10Human food.
06:11Real food.
06:12Well, I find that if you, you know, try to make it a little more playful, we take them
06:13to the supermarket, and I let them pick pretty much...
06:16Oh, well.
06:17Can you try another one carefully?
06:18What they want to eat?
06:19Yeah.
06:21We get to pick out one of the goofiest-looking vegetables, like a celery root or...
06:25Matthias, what's your favorite vegetable that we discovered?
06:27Um...
06:28Careful.
06:29Okay.
06:30Turn...
06:31Yeah.
06:32This spread's a little tricky.
06:33Oh, the orange peppers are beautiful, aren't they?
06:34And they're sweet.
06:35Aren't they sweet compared to green peppers?
06:37Yeah.
06:38I love them.
06:39And I like...
06:40What are those called again?
06:41What?
06:42The one that tastes like candy?
06:43Fennel?
06:44Oh, fennel.
06:45Oh, licorice.
06:46Licorice?
06:47Oh, yeah.
06:48It tastes like licorice, right?
06:49Yeah.
06:50So, this is one of the recipes that's in the book.
06:52Yeah, this is...
06:53I have a whole chapter on breakfast, because I think breakfast for dinner can be fun.
06:56Want to press?
06:57Want to press this in?
06:58And this is a great way to serve our crowd.
06:59So, butter...
07:00Butter...
07:01Oh, we're turning the stove on here.
07:02Okay.
07:03Uh-oh.
07:04Watch out.
07:05There's a stove under here.
07:06You know what the good part is?
07:07The egg cooks in, so it's easy to take out.
07:08And you...
07:09And if you turn those...
07:10Okay.
07:11So, really what you do is you toast these in.
07:12Normally, we get them...
07:13And we were practicing, but we're having some trouble today.
07:14Matthias, do you want to try one?
07:15Well, you know what happens?
07:16The hot lights here dry out the bread.
07:17Oh, yes.
07:18So, we have some here.
07:19Okay.
07:20Can we use these?
07:21You toast these for three minutes at 375, so they stay like little cups.
07:22Yeah.
07:23Okay.
07:24You know what?
07:25I'm going to have you do the egg part now.
07:26Can you do that?
07:27Yeah, just press those in.
07:28The egg and the ham.
07:29Try to press them in without breaking them too badly, like that.
07:30But there's some here.
07:31Okay.
07:32Tasha's very specific.
07:33She likes to cook every step.
07:34Yeah, these are good.
07:35So, if we skip a step, it's a little upsetting.
07:36Oh, so you're using prosciutto.
07:37So, we put a little bit of ham or prosciutto.
07:38Oh, delicious.
07:39Right, which they tend to like.
07:41I'm going to just stick this under here.
07:42Mm-hmm.
07:43And then you can add cheese.
07:44You know, the whole point with the book is just to be flexible, because when you're a
07:45parent, you kind of pretty much have to be flexible.
07:46Okay.
07:47One more.
07:48One more needs ham.
07:49One more.
07:50Oh, one more needs ham right there.
07:51You got that?
07:52You need a little help?
07:53So, are both children equally adept in the kitchen?
07:54They have their different interests, I would say.
07:55Tasha likes to do every single step pretty specifically, and Matthias will pretty much
07:56go with that.
07:57Okay.
07:58So, I'm going to add a little bit of cheese.
07:59I'm going to add a little bit of cheese.
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11:00I'm going to add a little bit of cheese.
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11:09We are making a side dish.
11:10We are making a side dish.
11:11A little potato salad.
11:12A little potato salad.
11:13A little potato salad.
11:14A little potato salad.
11:15A little potato salad.
11:16A little potato salad.
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12:00A little potato salad.
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12:54A little potato salad.
12:55A little potato salad.
12:56A little potato salad.
12:57A little potato salad.
12:58A little potato salad.
12:59A little potato salad.
13:00A little potato salad.
13:01A little potato salad.
13:02A little potato salad.
13:03A little potato salad.
13:04A little potato salad.
13:05A little potato salad.
13:06A little potato salad.
13:07A little potato salad.
13:08A little potato salad.
13:09A little potato salad.
13:10A little potato salad.
13:11A little potato salad.
13:12A little potato salad.
13:13A little potato salad.
13:14A little potato salad.
13:15A little potato salad.
13:16A little potato salad.
13:17A little potato salad.
13:18A little potato salad.
13:19A little potato salad.
13:20A little potato salad.
13:21A little potato salad.
13:22A little potato salad.
13:23A little potato salad.
13:24A little potato salad.
13:25A little potato salad.
13:26A little potato salad.
13:27A little potato salad.
13:28A little potato salad.
13:29A little potato salad.
13:30A little potato salad.
13:31A little potato salad.
13:32A little potato salad.
13:33A little potato salad.
13:34A little potato salad.
13:35A little potato salad.
13:36A little potato salad.
13:37A little potato salad.
13:38A little potato salad.
13:39A little potato salad.
13:40A little potato salad.
13:41A little potato salad.
13:42A little potato salad.
13:43A little potato salad.
13:44A little potato salad.
13:45A little potato salad.
13:46A little potato salad.
13:47A little potato salad.
13:48A little potato salad.
13:49A little potato salad.
13:50A little potato salad.
13:51A little potato salad.
13:52A little potato salad.
13:53A little potato salad.
13:54A little potato salad.
13:55A little potato salad.
13:56A little potato salad.
13:57A little potato salad.
13:58A little potato salad.
13:59A little potato salad.
14:00A little potato salad.
14:01A little potato salad.
14:02A little potato salad.
14:03A little potato salad.
14:04A little potato salad.
14:05A little potato salad.
14:06A little potato salad.
14:07A little potato salad.
14:08A little potato salad.
14:09A little potato salad.
14:10A little potato salad.
14:11A little potato salad.
14:12A little potato salad.
14:13A little potato salad.
14:14A little potato salad.
14:15A little potato salad.
14:16A little potato salad.
14:17A little potato salad.
14:18A little potato salad.
14:19A little potato salad.
14:20A little potato salad.
14:21A little potato salad.
14:22A little potato salad.
14:23A little potato salad.
14:24A little potato salad.
14:25A little potato salad.
14:26A little potato salad.
14:27A little potato salad.
14:28A little potato salad.
14:29A little potato salad.
14:30A little potato salad.
14:31A little potato salad.
14:32A little potato salad.
14:33A little potato salad.
14:34A little potato salad.
14:35A little potato salad.
14:36A little potato salad.
14:37A little potato salad.
14:38A little potato salad.
14:39A little potato salad.
14:40A little potato salad.
14:41A little potato salad.
14:42A little potato salad.
14:43A little potato salad.
14:44A little potato salad.
14:45A little potato salad.
14:46A little potato salad.
14:47A little potato salad.
14:48A little potato salad.
14:49A little potato salad.
14:50A little potato salad.
14:51A little potato salad.
14:52A little potato salad.
14:53A little potato salad.
14:54A little potato salad.
14:55A little potato salad.
14:56A little potato salad.
14:57A little potato salad.
14:58A little potato salad.
14:59A little potato salad.
15:00A little potato salad.
15:01Why do I put a lesson on sugar cookies?
15:04Well, because it's a dough that has to have the right consistency.
15:09There's a rolling technique for the sugar cookies, and if you make sugar cookies, you
15:13will be a hero.
15:14Ah.
15:15You will be a hero.
15:16And we're going to also show you how to do beautiful frosting on these cookies, and today
15:20we're cutting out egg shapes for the holiday coming up.
15:24Easter.
15:25Yeah.
15:26So you just sift with a whisk two cups of flour with one teaspoon of baking powder.
15:32Oh, excuse me, half a teaspoon.
15:33Half a teaspoon.
15:34And a quarter of a teaspoon of salt.
15:35Ah.
15:36So you just whisk that together.
15:37Excellent.
15:38And I'm creaming a half a cup, one stick of unsalted butter with one cup of sugar, and
15:43you get that nice and fluffy, and then you add one egg.
15:46This is a very, very simple, foolproof, delicious sugar cookie.
15:51There are many sugar cookie recipes, but I've been making this one for many, many years,
15:57and I just love the taste of it.
15:58And it gets better, the cookies get better, sort of the longer they sit in the cookie
16:03tin.
16:04Oh, yes.
16:05They kind of get soft and wonderful.
16:06They get delicious.
16:07Can I just tell you how exciting it is to cook with you, because I have cooked many
16:10things out of your books and your magazine, and I did my sister's wedding cake out of
16:14my history of baking.
16:15Ah.
16:16And it was beautiful.
16:17Just recently?
16:18Well, a few years ago.
16:19Uh-huh.
16:20And it was a blast, but it was like a weekend, you know, of like, because you bake it, then
16:25you do the crumb coat.
16:26I had to throw all my food away so that the cake wouldn't be in the fridge.
16:27Only a weekend?
16:28It was like Friday, Saturday, Sunday.
16:29Sometimes wedding cakes take an entire week to do.
16:33I just added a half a teaspoon of vanilla, and don't, you just cream that nice and fluffy,
16:39and then I'm going to add something that if you're making it for children, you can taste.
16:42You like to taste, right?
16:43I love to taste.
16:44Let me just.
16:45I washed my hands.
16:46No, no, I don't care.
16:47You're the one who's eating it.
16:48Mm.
16:49Good, huh?
16:50Mm-hmm.
16:51And I'm going to add a whole tablespoon of cognac.
16:55Yum!
16:56I like the flavor of cognac in a cookie, but if you don't want to use cognac, you can use
17:00a little bit of orange juice.
17:03You can use tequila.
17:04It really wouldn't give it much of a flavor to it.
17:05No, a flavor, right?
17:06It just adds kind of a depth of flavor.
17:07The tequila's for me.
17:08And it really doesn't taste, you don't taste the cognac, but it does add a really great
17:18flavor.
17:19It smells amazing.
17:20Okay, so now this is going to be incorporated right into.
17:22You can also add milk in place of the cognac.
17:27Also with sugar cookies, don't they do well with like lemon peel, lemon juice?
17:30Oh, yes.
17:31Yeah, but if you want a flat cookie like that, to add a lot of peel in it, you'll see the
17:35peel.
17:36To make it bumpy.
17:37And I'm going to add one more tablespoon of cognac.
17:39Yum, yum, yum.
17:40It's supposed to be two tablespoons.
17:43Okay, and then the rest of the dry ingredients, and don't mix too much.
17:47You'll make a tough dough if you really beat this too much.
17:51And these taste way better than the way people usually do sugar cookies, which is to buy
17:55the loaf in the store and slice it.
17:57Oh, very different.
17:58It's a very different thing.
17:59That's like the sugar cookie everyone's used to, and those aren't the most delicious cookies.
18:04I'm just incorporating.
18:05I also did my sister's bouquet out of your magazine.
18:08Oh, really?
18:09Yes.
18:10Oh, great.
18:11That was the other weekend.
18:12Great.
18:13She was like, they were at the altar.
18:14They're like, no flowers.
18:15Where's Aisha?
18:16I was like, huh, huh, huh.
18:17It weighed like 30 pounds.
18:18So this is the dough.
18:20It's a nice consistency.
18:22Wrap it in plastic wrap in a flat round and chill it.
18:26You can chill it for up to two or three days, actually.
18:28Can you make this and just kind of keep it and then slice it when you want to do cookies?
18:32Yeah, you can do that in the freezer.
18:34This is a rolled cookie.
18:35I like it rolled because they look prettier, I think, than sliced.
18:38But you can slice it for a quick cookie.
18:41So this is the round that we have chilled.
18:43Feel how cold it is?
18:44Oh, yeah.
18:45So we're going to roll this out into about an eighth of an inch thick, and gently to
18:50start so that it doesn't crack too much, like mine is cracking.
18:55Mine is cracking a little too.
18:56Oh, yes.
18:57Around the edges.
18:58But that's okay.
18:59It softens up very quickly because it has quite a bit of sugar in it.
19:01The more sugar in the dough, the more tender and cracky the dough is.
19:06But in a way, that's gentle, gentle, one direction.
19:09You don't have to fight.
19:11Like a brute.
19:12You don't have to fight cookie dough.
19:14So it's like pastry dough, you roll in one direction and keep turning the dough so that
19:18it doesn't stick.
19:19Okay.
19:20How thin do you roll this?
19:21So she's very adept.
19:22Watch Ayesha.
19:23She's very good in the kitchen.
19:24I do my best.
19:25You're very good.
19:26I do my best.
19:27And this can be rolled again, but chill in between picking up the scraps and forming
19:32it into another round.
19:34It's good to let the dough rest a little bit before you try to, you'll get prettier second
19:38cookies.
19:39And if you get a little hole, you can just kind of roll that one together.
19:41So now yours is almost ready to use a little flour.
19:45Oh, by the way, another secret for cutting is always dip your cutter in flour.
19:49The perfectly cut out cookies, you see how pretty they are.
19:52They're going to bake evenly and nicely in a 350 degree oven, preheated for approximately
19:5810 minutes.
19:59Ice cream sandwiches.
20:00Now, wouldn't your friends really like to just sit down and watch the last quarter eating,
20:06munching on one of these?
20:08These are chip sandwiches.
20:10Chocolate chip cookies in between, which is sandwich, wonderful ice cream, coffee,
20:15vanilla, chocolate.
20:17Those go best with chocolate chip cookies and the edges rolled in coconut or chips or
20:21chopped nuts.
20:22Real easy, real simple.
20:26We have our chocolate chip cookies already baked and we have an assortment of ice creams.
20:31And what you do is just scoop out a little bit of ice creams.
20:36Notice it's a little bit soft.
20:37We've put out the ice cream just until it softens.
20:44Spread it with a spatula, being very careful not to break your cookie.
20:52One perfect scoop.
20:55Top it with another cookie.
20:56Oh, this helps a lot just to press it down.
21:00And then roll it in chocolate chips or coconut or nuts.
21:08With chocolate ice cream, I think chocolate chips would be perfect.
21:13And put it on a parchment lined sheet and get it right back into the freezer.
21:18Sandwiches can be stored like this in an airtight container for three to four days.
21:23They're a cinch and they are a great hit.
21:27Today I'm making a chocolate and cream sandwich cookie.
21:30And I have a wonderful little helper joining me.
21:32Her name is Elizabeth and she's the six-year-old daughter of our producer, Mary Elizabeth Lawrence.
21:39So hello, Elizabeth.
21:40Hi.
21:41Hi.
21:42Elizabeth was on our Easter show this past year and we had such a good time, didn't we?
21:49And this is her first live appearance.
21:52And she's very, very, very self-composed.
21:57And she knows how to measure and she knows how to break an egg, I understand, right?
22:01Yes.
22:02So you do the wet part of the cookie.
22:03Now, you know how to use the app also.
22:04Uh-huh.
22:05Yeah.
22:06Do you have an iPad at home that you use?
22:07Uh-huh.
22:08Yeah.
22:09And what's your favorite part of the iPad?
22:10Do you play games?
22:12Coloring.
22:13Coloring.
22:14Oh, you do the coloring app?
22:15I love that app.
22:16What's it called?
22:17I forgot.
22:18Oh.
22:20But that's okay because there are several but they work very well.
22:24So I'm going to do the dry ingredients.
22:26These are little thin chocolate cookies and filled with a wonderful, wonderful white cream.
22:32Now, your mom told me you love to bake.
22:34What's your favorite thing to bake?
22:36Cookies.
22:37Oh.
22:38And you just baked what this weekend?
22:39Cookies.
22:40What kind?
22:41Chocolate chips.
22:42Were they good?
22:43Uh-huh.
22:44You followed the recipe exactly?
22:45Uh-huh.
22:46Yes.
22:48And you can read, of course.
22:49Uh-huh.
22:50And you can spell.
22:51Uh-huh.
22:52And are you a good speller?
22:53Yes.
22:54Yes?
22:55Do you have spelling bees at school?
22:56Yes.
22:57And what do you do in those spelling bees?
22:58Do you win?
22:59Well, everybody who gets the word right wins.
23:00So you win?
23:01You always get them right?
23:02Uh-huh.
23:03Good.
23:04How do you spell cookie?
23:05C-O-O-K-I-E-S.
23:06Cookie.
23:07C-O-O-K-I-E-S.
23:08C-O-O-K-I-E-S.
23:09C-O-O-K-I-E-S.
23:10C-O-O-K-I-E-S.
23:12C-O-O-K-I-E-S.
23:16Perfect.
23:20Excellent.
23:21And so... And what about mathematics?
23:23Do you like math?
23:24Yes.
23:25So, you know how to measure?
23:26Mm-hmm.
23:27And how old are you?
23:28Six and a half.
23:29Six and a half.
23:31And when will you be six and three quarters, pray tell?
23:33December 10th.
23:35Oh, you know already?
23:37She knows.
23:38I mean, these children nowadays know everything.
23:42Do you know everything pretty much?
23:44No.
23:44No, good.
23:45I'm glad you recognize that.
23:47Adults think kids know everything.
23:49Can you spell Martha?
23:50M-A-R-T-H-A.
23:54That's not bad, really good.
23:58Okay, so I have one and a quarter cups of flour,
24:01all purpose flour.
24:03They call it AP flour.
24:04Do you see these little cheats in the bowl?
24:07They tell you exactly.
24:08We have these fabulous little cheats.
24:10So that's why when I just look in the bowl,
24:12I know exactly how much goes in there.
24:14And you would probably know how much goes in there
24:16without even a cheat, right?
24:18Because you would memorize the recipe.
24:20And three quarters of a cup of Dutch process cocoa powder.
24:24Doesn't that look good?
24:25Makes a really dark cookie.
24:27A quarter of a teaspoon of salt
24:29and a half a teaspoon of baking soda.
24:32Okay?
24:33So I'm going to whisk that around
24:35while you mix the wet ingredients,
24:37sort of wet ingredients.
24:38So you have one egg.
24:39Can you break that in the bowl?
24:45How often do you bake?
24:46A lot.
24:47A lot.
24:48And do you cook also?
24:50Yes.
24:51So here, you can put that right there.
24:52And then you can start whisking.
24:55Here's your little whisk.
24:57Oh, the big whisk.
24:59And very good.
25:02Do you wear an apron when you cook at home?
25:04Yes.
25:05So you don't get your clothing soiled?
25:07Here on the show, because you look so pretty,
25:09we didn't put an apron on you.
25:10Do you mind?
25:11Yes.
25:12Yes?
25:13Oh, darn.
25:15What color apron do you want?
25:17Purple.
25:18Purple?
25:19I don't have a purple apron here.
25:21If you worry about your dress,
25:22you can also just do a little dish towel
25:25around your waist like this.
25:28I don't want to cover up all those stars.
25:29You're so pretty.
25:31Yeah, like this.
25:32Does that make you feel better?
25:33Yeah.
25:35Good.
25:35And I'm just tucking it into your little belt.
25:37Okay, so now add the brown sugar.
25:41Here's your brown sugar.
25:42So it's, how much brown sugar is it?
25:46Two and a half.
25:47Two thirds.
25:49Two thirds?
25:49Yeah, a cup.
25:51Tea two slash three is two thirds cup
25:55packed light brown sugar.
25:57Okay, so you can just dump that in.
25:59Mix that in.
26:00And the best thing of all is the butter.
26:04It's supposed to be melted.
26:04It got a little bit.
26:05Oh, it's okay.
26:06It's still melted.
26:07And five TBSs.
26:10What are TBSs?
26:12I don't know.
26:13Tablespoons.
26:15Five tablespoons.
26:16These are all abbreviations.
26:18But, oh, you're doing well.
26:21So mix that all together.
26:23Use a little elbow grease.
26:25Do you know what that is?
26:27Strength.
26:28Yes.
26:29Get all those lumps out.
26:31But this cookie app is so much fun.
26:32This is called the cookie runway.
26:35Now where is it?
26:36There it is.
26:38Oh, there it is.
26:40And we need the recipe.
26:42There it is.
26:43Excellent.
26:44They know.
26:45They know.
26:46They know.
26:47They know.
26:48They know.
26:48Okay, so that's good.
26:52And then I'll add, you keep stirring,
26:54whisking while I add the dry ingredients.
26:59Very nice.
27:00Smells good.
27:01Doesn't it smell delicious?
27:04Do you like chocolate?
27:05Yes.
27:05Yes.
27:06You like everything, right?
27:09Is there anything that your mommy tries to get you to eat
27:11that you don't like?
27:14No.
27:15No?
27:15Good.
27:16That's a good sign.
27:18So is it getting harder to stir?
27:20Yeah.
27:21I think you have to stir now with a spoon.
27:22At some point, when you're making doughs that get thick,
27:25you have to switch to a wooden spoon or a spatula.
27:28So why don't you use a wooden spoon now?
27:32Don't worry, don't worry.
27:34See, good thing we put an apron on.
27:37Excellent.
27:39I'll scrape down the sides of the bowl.
27:41Now this is for, you know, you can put this into the mixer.
27:44Does your mom let you use the big mixer?
27:46No.
27:47No, oh.
27:49Does she let you have a dog?
27:52I heard that little Elizabeth wants a dog desperately.
27:58Do you?
27:59Yes.
28:00Oh, well, if you talk about it enough on TV,
28:01talk, talk, what kind of dog do you want?
28:03I don't know.
28:04You don't know?
28:05Do you have any idea?
28:07No.
28:08No?
28:09Have you looked at different breeds?
28:11Do you go to the pet stores on the weekends?
28:13Yes, sometimes.
28:14Do you watch Animal Planet
28:15and look at all the different kinds of dogs?
28:18Oh, there's a big dog show coming soon to Javits Center.
28:22Maybe it's happened already,
28:23but you should always go to a dog show
28:24and learn about the different breeds,
28:26and then talk to your parents
28:27about which one that you really want, okay?
28:30I'm getting a lot of trouble here.
28:33I'm a firm believer that all children
28:35should have some sort of pet.
28:38So there, that looks good.
28:40And then we're going to turn this out
28:42between two pieces of parchment paper.
28:47How much do you really want a dog?
28:51I don't know.
28:53She thinks she's getting in trouble.
28:55Her mom is standing right over here to our left.
28:58Hello, Mary Elizabeth.
29:00Hi.
29:02You have a lovely child,
29:05and a very smart little girl,
29:08who's doing very well on this show
29:10for your first live appearance.
29:12So see now, see how nicely this comes together?
29:15And you can then roll it out between two.
29:17Do you like to roll?
29:19I'll let you roll here.
29:20Let me see.
29:21No, that's the second batch,
29:23but you can roll the first batch out.
29:27That's a big one.
29:29Big.
29:31Oops, a little.
29:32Let me move some of this stuff away.
29:34But we have some rolled out already,
29:35but you can try.
29:37Here, let me just move this over here.
29:40Just roll it lightly.
29:41Don't press hard.
29:42Just roll back and forth.
29:43This moves by itself.
29:44This is, see?
29:46Isn't that great?
29:48See, and you don't have to press.
29:50You don't have to press at all.
29:51Not just start.
29:52Here, let me turn it.
29:53And turn your paper and roll the same way.
29:56Yeah, go crosswise.
29:57Oh, you're doing fantastically.
29:59That's a ball-bearing rolling pin.
30:00Isn't that fun?
30:02Yes.
30:03This is the best kind to,
30:04if you're gonna start your kids baking and rolling,
30:08give them a ball-bearing rolling pin.
30:10Look how excellent.
30:11Let me feel.
30:12Let me feel how, oh, it's very smooth.
30:14Ooh, now you need a little bit more smoothness.
30:17But you're gonna practice after the show.
30:19But look, look, look.
30:23Pretty good, right?
30:25So we have one that's already rolled out.
30:29And we're just going to cut those out.
30:31You can do that and put them on the baking sheet.
30:34Press really hard.
30:36Okay.
30:37And then for the filling,
30:38it's just butter and sugar
30:43and confectioner's sugar.
30:48And you'll fill your beautiful cookies.
30:50Come on over here now.
30:51We have almost run out of time.
30:53Come on over here.
30:55And here, you can try one of these cookies.
30:57Do you like the filling or a little bit?
30:59A lot.
30:59A lot, yes.
31:00So see, when you're making your own cookies,
31:02you can determine how much goes in.
31:05So there, that's for you.
31:07And thank you very much
31:09for learning how to make cookies on the show.
31:12These are dried cherry scones.
31:14And so you like to make scones, right?
31:16You like to bake?
31:17You have your baker's hat on.
31:19Yes.
31:19So you wanna help me mix up the dough?
31:21This is called, do you know what this is called?
31:24Cuisinart or food processor, right?
31:28Do you ever put your fingers down in there?
31:29No, it's a knife.
31:31That's right, it's a knife.
31:33And you don't ever stick your hands down in there.
31:35So one and three quarters cups of flour.
31:38You can put the butter in if you'd like.
31:40Two and a half tablespoons of sugar.
31:42So you use all natural ingredients.
31:44Do you try to really?
31:46I do, whenever I can.
31:48And I get them shopping with me
31:49so that they understand
31:50why we're not buying things out of a box.
31:52You know, I take shortcuts whenever I can,
31:53but this is, sometimes I'll put the ingredients together
31:56before and then we'll do them.
31:57Two and a half teaspoons of baking powder.
32:00And a quarter of a teaspoon of salt.
32:02Yeah, oops, I got salt on you.
32:04So I was asking Matthias what he likes to do
32:06other than cook.
32:07So what are the things you like to do?
32:11What do you like to do?
32:11What did you do last week?
32:12What'd you take lessons in?
32:14Snowboarding.
32:15Snowboarding.
32:16And I like skiing.
32:17And you went skiing.
32:19Wow.
32:20And then we came and cooked after that, right?
32:23That is a lot of fun.
32:23So you like to ride things, right?
32:26Like horses?
32:27No.
32:28No.
32:29I like horses.
32:30Skateboards?
32:31Yes.
32:32I like horses.
32:32You do, okay.
32:33That's why I like to ride.
32:34Okay, well that's so much fun.
32:36Skateboards and snowboards.
32:37Wow, what else could be better, right?
32:40So here, we're just pulsing this until the butter's coarse.
32:44Until it's coarse and then you can put it in this bowl
32:45and then we need you to add the cherries in here.
32:50For children, take the blade out, right?
32:52You don't want to touch that.
32:53It's really sharp.
32:54See where the butter all got all chopped up.
32:57All right, now toss that in here, Matthias.
32:59Can you come over by me?
33:00No, you don't need to leave.
33:01You need to bring the bowl.
33:03Here, we'll bring it right by Natasha.
33:05And you're gonna put these in here.
33:06This way they don't sink in the bottom of the batter.
33:09This way.
33:10Come on, I have a job for you too, buddy.
33:12Ooh, it's cold.
33:13No, now in another, we're gonna leave this here.
33:14So the zest of one lemon.
33:16Yes, you can crack the egg in that bowl.
33:18This is what really goes on in the kitchen.
33:20Yeah, she's in charge.
33:21I just kind of make sure everybody's safe
33:23and then it's okay.
33:25So one egg, five tablespoons of heavy cream.
33:28Here, you mix it up with a whisk.
33:30Don't worry about it.
33:31No, she's very neat.
33:34And then we add, stir in here, Matthias.
33:37So whisk that up.
33:38Can I grab that fork from you, Mark?
33:39Yes, of course.
33:41And you're gonna stir.
33:43No, no, no, that's the finished ones.
33:44Here, stir in here.
33:45This is half a cup of dried sour cherries.
33:47You can use any dried fruit.
33:49And then this goes, you have the cream in there?
33:51Yeah.
33:52This sounds really good.
33:53Do you have cream in there?
33:55Oh, that's the extra, okay.
33:56Now, can I have this?
33:57Now, Matthias, stir this in.
33:59This is stick to mine.
34:01Okay.
34:02You can stir in a minute.
34:03Now, stir around really quickly.
34:05Okay, gotta go.
34:06I need to get this thing off.
34:08So if the dough is too, don't worry about that.
34:11If the dough is too dry,
34:13just add a little bit more heavy cream.
34:15And then do you pat these into shape?
34:17Yeah, they should be kind of, I call them a shaggy mess.
34:19They shouldn't be too perfect
34:20because you want them to be really light.
34:22You think it needs more?
34:24Here's a little bit more lemon zest for you.
34:25Okay.
34:26There you go.
34:27Should I add this now?
34:28Okay, keep stirring.
34:30Here, just mix.
34:31Yellow.
34:32Oh, that's from the yellow lemon zest.
34:33From the egg, right?
34:34It needs more.
34:35You think more?
34:36I think Matthias needs to stir a little faster.
34:37Can I do it with you?
34:38Yeah.
34:39Stirring, stirring.
34:40And then you kind of throw it here on the board.
34:42Yeah, it's your turn next.
34:44It's a lot of turn taking you need to do any of your kids.
34:47Yeah, and form it into these beautiful.
34:49Oh, Matthias, here's another brushing job for you.
34:51Oh, yeah, you're a good nurse.
34:53Brush the tops with heavy cream.
34:53Extra cream and sanding sugar on top.
34:57Okay, got it?
34:58All on the tops.
34:59And let me add a little more.
35:00And I'll sprinkle the sugar,
35:01because I love.
35:02Needs a lot of cream.
35:03Isn't this beautiful sugar?
35:03You can also take the sugar out
35:05and add about a half or quarter cup of blue cheese in here
35:08and make them savory, which is really nice.
35:09Oh, that'd be good.
35:10Because I think I try to do is
35:12make everything as flexible as you can.
35:13There's lots of suggestions for variations.
35:14Do kids like blue cheese?
35:16Yeah, believe it or not.
35:17We put that in a snow white salad, right?
35:20With the pomegranates that look like,
35:21what kind of, what do the pomegranates look like?
35:23Like rubies.
35:24Well, we say blood in our house.
35:25Oh, blood.
35:28In our house, they're called rubies.
35:29All right, so then we bake until you mush this together.
35:33Okay, you ready?
35:33Okay.
35:34Okay, you pat it together,
35:35then you cut them into eighths,
35:37and then you bake them.
35:38Okay.
35:39More.
35:40Oh, sorry.
35:41And then the oven is 425.
35:45Yeah, so breakfast may get 12 to 14 minutes.
35:47It may.
35:49It may get on the table, right?
35:51Yeah.
35:52That's okay, so these get baked
35:53at a really hot oven, 425, 12 to 14 minutes,
35:56and they come out really light.
35:57Gorgeous.
35:58Right into the oven that ties,
35:59and look what comes out.
36:01I bet you like to munch on these, right?
36:03Here, taste.
36:05You want some butter on them?
36:07No?
36:07Would you like to taste?
36:08Of course you can.
36:09Let me wipe your hands.
36:10And here you go, here you go.
36:11Can I have this all?
36:12Yeah, you can have the whole thing.
36:14Oh, I wanna taste this too.
36:15This looks really good to me.
36:17We're gonna make a pressed ham and cheese
36:19and pear sandwich.
36:20So delicious.
36:22And this looks like great bread.
36:23Would you slice four slices of that rustic bread?
36:26I will, I will.
36:27I mean, basically we're making.
36:27Whose bread is this?
36:28Well, I don't know where that bread is from.
36:30No, you have to know where your bread comes from.
36:32I know, what am I thinking?
36:33How thick, like that thick?
36:34Yeah, I mean, about, I would say
36:35about a half an inch or less is fine.
36:37The thinner the bread, the more the filling.
36:39Right, which is good.
36:40I mean, I think it depends on what kind of ratio
36:42you particularly like.
36:43I know you like your bread really thin.
36:45I'm gonna start getting these ready.
36:48You're basically making a grilled cheese sandwich,
36:50but it's a little bit fancified.
36:53Did you say sandwich?
36:55No, I said sandwich.
36:57Did I say sandwich?
36:58I didn't mean to.
36:59It sounded like sandwich.
37:00No.
37:01Okay, so I'm brushing up the sides.
37:02Oh, am I making one, too?
37:03Yeah, you're gonna make one, too.
37:04Brush one side of each slice.
37:06So much for the, I don't want any,
37:08I don't like crumbs in my sandwich.
37:09You don't want the crumbs in your sandwich.
37:11I do not.
37:13So brush one side with oil.
37:15Yeah.
37:15And then one side with mustard.
37:17See, I like a lot of mustard.
37:18Mustard's gonna go on the inside.
37:20Okay.
37:22It's a nice balance.
37:23I feel like we did this with.
37:24And the oil's going where?
37:25The oil's on the outside.
37:26Oh, oh, oh, oh, okay.
37:28See, the oil's gonna act like,
37:29say, the butter on a grilled cheese sandwich.
37:31Oh, okay.
37:32And then the mustard is just the flavoring
37:33on the inside. No butter?
37:34Not on the, I mean, you could use butter if you wanted to.
37:36That would also be delicious,
37:38but I don't know, I guess slightly healthier.
37:41Oh, so you should have started with the oil.
37:44Well, I, you know what?
37:46I'm not gonna say anything.
37:47A little bit of ham.
37:48I was not paying attention.
37:51I'm gonna just let you do it how you want.
37:53Oh, wait.
37:54A little bit of cheese, about a half ounce on one side.
37:58Well, what's a half an ounce of cheese?
38:00I mean, it's a couple of very thin slices.
38:02Of what kind of cheese?
38:03This is Gruyere.
38:04Okay.
38:05You could use, I mean, this would also work with turkey.
38:07Fantina.
38:08Yeah, exactly.
38:09That's what I was just gonna say.
38:11Then you have your pear.
38:13Put that on top of your ham.
38:16It's a little, it's about a quarter of a pear,
38:17but it's just enough to cover your sandwich.
38:19It's like nice ham.
38:20I know.
38:21Delicious.
38:22It's like baked ham.
38:23And then some arugula, pear.
38:27And then what's happening here
38:29is we need to keep this together with something,
38:30so we're gonna put cheese on the other side too.
38:33And as it melts, it'll just hold everything together,
38:36which is-
38:37I was gonna say, I think you better put something else.
38:38It's kind of key.
38:39Otherwise it could fall apart
38:41with all of these ingredients in it.
38:43I love making sandwiches.
38:45That's one of my favorite things.
38:46And at this time of year,
38:47it's really nice to have something warm and cozy
38:50and delicious.
38:52And the contrast of all the flavors in here,
38:54the saltiness of the ham and the sweetness of the pear
38:57and all of those things together.
38:59It's really, really nice.
39:00Okay, so now we have, over here we have a pan.
39:03Now, if you have a panini maker, use that, right?
39:06Oh yeah.
39:07But this is sort of your,
39:09what you can do at home if you don't have a panini maker
39:11is just make it in a big cast iron skillet or any skillet.
39:17And then weigh it down with another cast iron skillet.
39:19These are really heavy,
39:20which is what's gonna make them press.
39:22But if you didn't have two cast iron skillets,
39:24because not everybody does,
39:26you could just put-
39:27Really?
39:27What?
39:28They're very easy to get at Macy's.
39:32Totally.
39:33They're not expensive.
39:34I mean, the good thing about cast iron
39:35is they are inexpensive.
39:37They're super duper useful.
39:38And they last forever.
39:39And they last forever.
39:40And the more you use them, the better they are.
39:42Exactly.
39:43But if you don't have two yet,
39:45you can weigh this down with anything
39:46that's sort of heat proof,
39:47like a pan and then some weights and some pans.
39:49On what temperature, like medium?
39:51Yeah, you heat it on medium.
39:52And then you actually wanna turn it down
39:53to like maybe a medium low so that it doesn't burn.
39:55Because like grilled cheese,
39:56it can get burnt before the cheese melts.
39:59And you don't want that.
40:01Here we have some that have been grilled.
40:04And you can see that they get a beautiful golden color.
40:08Oh wow, this looks so good.
40:10The cheese is nice and melty.
40:13And it's gonna be very delicious.
40:15Here's a knife.
40:16Yes.
40:17I have one, it's okay.
40:18Oh, knives everywhere.
40:18So do you like yours on an angle,
40:20or exactly like this?
40:21I like mine on an angle.
40:22Okay.
40:23I don't know why.
40:24I just do.
40:26It depends.
40:27I like mine like this.
40:28Of course.
40:29We're so different that way.
40:32Oh, thank heavens.
40:38No, it's so beautiful.
40:40And then do you stack yours a little bit?
40:42That depends.
40:42And you can have some more arugula salad on the side.
40:45That looks like a really, really good pressed sandwich.
40:48Yeah, maybe some tomato soup would be good with this.
40:50Oh, tomato soup would be nice.
40:52Grilled cheese sandwiches, you know,
40:53are one of the most popular sandwiches in America.
40:56I don't know about Canada,
40:57or you live in Switzerland.
40:58What about Switzerland?
40:59Yeah, it's a Coq Monsieur there.
41:01Yes.
41:02Which is a variation,
41:03but in Canada, oh, it's a big thing.
41:05Yeah.
41:06Hot chocolate and grilled cheese sandwiches.
41:07Oh, hot chocolate and grilled cheese.
41:09Oh yeah, definitely.
41:10We always have tomato soup and grilled cheese sandwiches.
41:12Oh no, that's a great one.
41:13You dip the grilled cheese in the tomato soup.
41:15Yeah, that's really good.
41:16So I like to use a ciabatta.
41:18This is a beautiful bread,
41:19and it's made at the Sullivan Street Bakery.
41:21But you can, if you have a good bakery nearby
41:23that makes this kind of ciabatta,
41:25and I cut off the top,
41:27and you can slice some tomatoes for me.
41:29Not too thick and not too thin.
41:31Okay.
41:34Just right.
41:35I'm nervous.
41:37Shania Twain should not be nervous.
41:38You are a very good cook, I understand.
41:40You like to cook.
41:41I love to cook, but it's such an individual thing.
41:43I actually don't even like people helping me in the kitchen.
41:45You don't?
41:45No, they never get it right.
41:46Oh, see?
41:47It's like, you just have to do it yourself.
41:50I'm very happy that you're helping me.
41:51Oh, well, just.
41:52Because I figure, you know,
41:53she said not too thin, not too thick.
41:55I'm just joking.
41:56I don't care.
41:57I don't care how thick or thin,
41:58because grilled cheese and tomatoes,
42:00I think, are just great together.
42:01I've never done it with potato.
42:02And if you like bacon,
42:03you can stick a piece of bacon in.
42:05I don't like to put ham in my grilled cheese sandwiches,
42:08and I don't like to put any meat.
42:09Are you a vegetarian?
42:10I am.
42:11But isn't it too greasy when you put bacon?
42:12Yeah, I just don't care to have that.
42:14Now, don't throw the inside away.
42:16Save this.
42:17You can toast this.
42:18You can make it into breadcrumbs.
42:20And then, I always like to butter a little bit.
42:22Do you like to butter on your sandwiches?
42:24Well.
42:25A little tiny bit?
42:26We do inside-out grilled cheese sandwiches in Canada.
42:28You butter the outside.
42:30Yes.
42:31You put that in the pan.
42:32Then you put the cheese on.
42:34Then you put another outside-buttered piece of bread.
42:38And that's how you do it.
42:40That's the grilled cheese sandwich.
42:41I always like to put a little bit inside, too.
42:43And we use cheddar.
42:45Oh, you use cheddar, yes.
42:46I like cheddar, too.
42:46You can use, I'm using a Swiss or a Gruyere.
42:49You can use Emmental, or you can use cheddar,
42:52sharp cheddar, or mild cheddar.
42:54Yeah.
42:55I like mixing, too.
42:56And then, I like to put on the tomato.
42:59And, oh, it's so good.
43:01It's gonna be good.
43:02Yeah, it's a beautiful sandwich.
43:05And I'm cooking it in a grill pan like this on the stove.
43:08If you have a griddle, you can do it on the griddle.
43:11And then you top it with another, just a tad,
43:14I just add a tad for flavor of butter.
43:17Not too much on the inside.
43:18Is that salted butter?
43:19No, I always use unsalted butter.
43:21See, I'm adding a little salt to the tomatoes
43:23and a little bit of black pepper.
43:25Now, if you like, too,
43:26you can put a little bit of basil in your sandwich.
43:30Then cover.
43:31That's kind of like Italian,
43:32it seems Italian-style.
43:33It's like a panini.
43:34Yeah, this is sort of panini-like.
43:37And then, a little bit of butter on the outside.
43:42This is not for the 30-day diet kind of sandwich,
43:48but you just put that into your griddle.
43:51And a little bit of butter on the top.
43:55And then, just weight it down with another skillet.
43:57Make sure the bottom's clean, no rust.
44:00And just put that on top.
44:02That's a good idea.
44:02Yeah.
44:03I like that.
44:04So, you use cheddar, and what else do you do?
44:05What kind of bread?
44:06Use cheddar.
44:07Any kind of bread you want.
44:08Brown bread's really good.
44:09Whole-grain bread's really good.
44:12But, what I do is I put the grilled cheese in
44:15with the cheese and the underside buttered
44:18heavier than that.
44:19Oh, more, yes.
44:19And then, I put a lid on the pan
44:20so the cheese starts to melt.
44:22Now, this works about the same way.
44:24Yeah, exactly.
44:25And then, let that get marked.
44:27There, just let that stay.
44:28But, I leave it open.
44:29Oh.
44:30Put the lid, let the cheese start to melt.
44:31Then, I put the second slice on.
44:33Oh, oh, that's nice.
44:34Because then, the second slice sticks to the cheese.
44:36But, we have some that are already made
44:37and just kept warm in the oven.
44:40And this is what they look like when they come out.
44:42They're really kind of pretty.
44:44And that one's with ham?
44:44Oh, no.
44:45No, no, that has basil.
44:46Oh.
44:48So, this is one of the 30 things
44:50that you really should know how to make.
44:53And you can cut it.
44:54This is a gourmet grilled cheese sandwich.
44:55Well, it's, yeah.
44:56But, it's what kids love this.
44:58When they come home from school,
45:00and they're really, really hungry.
45:03It's just one of those 30 things.
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