- 6 months ago
Start your day right as Martha Stewart shares her best breakfast recipes! From classic dishes to healthier options, Martha's best tips and tricks will inspire your morning meals. Whether you're looking for a quick bite or a gourmet brunch, these recipes are perfect for any early start.
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00:00:00French toast can be a little challenging to make if you're serving more than a few people.
00:00:12That's why we came up with the idea of transforming my favorite French toast recipe into one I
00:00:17call oven-baked French toast.
00:00:20Now I can make 12 slices at a time, and you can too.
00:00:24Let me show you.
00:00:25We love to make French toast with flavorful bread, wonderful hollow bread.
00:00:31You can use a French brioche like this.
00:00:34The French call French toast pain perdu, lost bread, because it's a way of reviving bread.
00:00:40And French bread, you know, becomes dry after a day sitting on your counter and you have
00:00:45to do something with it, make it into breadcrumbs or French toast.
00:00:49But the brioche, I'm using a fresh loaf.
00:00:51It can be a day-old loaf too.
00:00:53And I'm going to use the end slice because we have hungry people and I don't even like
00:00:57to waste the end.
00:00:59I would cut the crust off just from the end and cut the bread into half-inch slices, maybe
00:01:06a little thicker than a half an inch.
00:01:09Using a serrated knife like this makes the slicing very easy.
00:01:14You can use store-bought white thick-sliced bread.
00:01:18If you're on a diet, you can use thin-sliced bread, but don't up the slices that you consume.
00:01:24So there we have just the right number of slices.
00:01:27Hey dogs, are you waiting for your French toast?
00:01:30They haven't had breakfast yet and they're going to get hungry.
00:01:33So six eggs, six large eggs in a big bowl for one loaf or 12 slices of bread.
00:01:41And these are farm-fresh eggs.
00:01:43I just collected them from the henhouse and they are so beautiful.
00:01:49Lovely hard-shelled and gorgeous yellow yolks.
00:01:53Six.
00:01:57And break those up with a whisk or with a fork.
00:02:00One and a quarter cups of whole milk.
00:02:03You can use heavy cream if you want.
00:02:05You can use half and half.
00:02:07Mom used to use whatever was in the kitchen.
00:02:11So one and a quarter cups of milk.
00:02:17And very important, the flavoring.
00:02:19A big pinch of salt.
00:02:22I use kosher salt.
00:02:24One tablespoon of sanding sugar.
00:02:27I'm using sanding sugar because it's a little bit sparkly and a little bit larger grain
00:02:32than regular granulated sugar, but you can use regular sugar.
00:02:36And two and a half tablespoons, this is kind of important, the orange-flavored liqueur.
00:02:42I'm sure in your liquor cupboard you have some orange-flavored liqueur.
00:02:47So two and a half tablespoons.
00:02:51And the zest of a nice bright-skinned orange.
00:02:57I find this is the easiest way to zest an orange or a lemon.
00:03:00If you don't have an orange, you could use lemon.
00:03:03But the orange just adds such a great flavor with the orange liqueur.
00:03:08Approximately one and a half teaspoons of orange zest.
00:03:14And cut the orange in half and just squeeze about two tablespoons of orange juice right
00:03:22into your mixture.
00:03:23Again, it just adds a flavorful deliciousness to the mixture.
00:03:30Now, I have two baking sheets lined with a nonstick pad.
00:03:36The oven is preheated to 375 degrees, and these nonstick pads are very, very good for
00:03:45lack of cleanup.
00:03:46You're going to have everything on the pad and it just comes right off.
00:03:49It also is nonstick.
00:03:53You could use parchment, but not in this recipe because we're going to put these under the
00:03:57broiler and parchment would burn.
00:04:00And now soak your bread, but not too long.
00:04:05You want to just dip it one side, turn it over.
00:04:12Notice how I'm using the fresh slice of bread to keep the drips right here.
00:04:18It's just a little tip.
00:04:22Just lift it out.
00:04:23Don't leave it in too long because the bread tends to soak up a lot of this liquid.
00:04:30And just continue doing this until the liquid is used up and the bread is all soaked.
00:04:36Boy, does that look delicious.
00:04:40And how nice that you're not frying anything.
00:04:44That's the beauty of this particular French toast recipe.
00:04:48Just letting the last slice soak everything.
00:04:51Now, take this to a 375 degree preheated oven.
00:04:57Put it on the middle rack.
00:04:59And I have two ovens here.
00:05:00I'm just putting one in the top and one in the bottom.
00:05:05Ten minutes.
00:05:06Look how nice and golden these look, but they need to get a little bit brown.
00:05:10So make sure that the oven is on broil at 480 degrees and watch it, two to three minutes
00:05:17done.
00:05:19This is really attractive looking, really delicious.
00:05:25Now, my brothers could eat, oh, about six pieces of this each.
00:05:35I could eat two.
00:05:37How about you?
00:05:38I suggest that you invite some friends over this weekend.
00:05:43Make a nice breakfast.
00:05:49Serve it hot out of the oven.
00:05:52It's best that way.
00:06:00And I would sprinkle with a little bit more sugar.
00:06:05Since we haven't fried this and there's no grease and no calories from butter, you could
00:06:11even add a little tiny bit of butter on top like that.
00:06:18Let it melt right into the hot toast.
00:06:21That should melt nicely.
00:06:23And then syrup.
00:06:26Real Vermont maple syrup or Maine or New Hampshire or New York State.
00:06:33And that is a delicious breakfast.
00:06:36And I have the perfect drink.
00:06:38It's my trick of the trade.
00:06:41Joey, do you know what's in here?
00:06:42I have no idea, but could we make a few of them?
00:06:45Okay.
00:06:46We can do it in the juicer.
00:06:47Yeah.
00:06:48I mean, it's really delicious.
00:06:49Excellent.
00:06:51I recharge my batteries with every single morning.
00:06:53I don't leave my house without it.
00:06:54Okay.
00:06:55It's a guaranteed battery recharger.
00:06:56It's the green juice, okay?
00:06:59And you need a juicer like this.
00:07:02But how about just a pear, some celery.
00:07:05Oh, celery gives such good...
00:07:07Good for you and a lot of fiber, too.
00:07:10Cucumber.
00:07:11The whole thing in there just like that?
00:07:12The whole thing.
00:07:13Parsley.
00:07:14Parsley's good for you.
00:07:15Ginger.
00:07:16Ginger.
00:07:17Oh, yes.
00:07:18Oh, parsley is so good.
00:07:20Okay.
00:07:21I'm going to get a drink.
00:07:22Oops.
00:07:23I just got that stuck.
00:07:24Where's the ginger, Martha?
00:07:25Oh, the ginger, the ginger.
00:07:26Here it is.
00:07:27Oh, just a piece of ginger.
00:07:28Do you got to take the skin off the ginger to do that?
00:07:29Nope.
00:07:30Don't have to take the skin off the fruit, off the ginger, off the orange.
00:07:32There.
00:07:33That's the ginger.
00:07:34Okay.
00:07:35And even a piece of orange or two, okay?
00:07:39This is what every morning...
00:07:40Do you drink this in the morning?
00:07:41No, I don't.
00:07:42What do you drink in the morning?
00:07:43Hot chocolate?
00:07:44Sometimes hot chocolate.
00:07:45No, bad.
00:07:46I don't drink chocolate milk or water or, you know, sometimes just plain orange juice.
00:07:51So now how do I get this off?
00:07:53There.
00:07:54There we go.
00:07:55Okay.
00:07:56Now, this is so spectacular.
00:07:59I want to pour you a fresh one, even though these are fresh, all of these, Nikki made
00:08:03them in the kitchen.
00:08:04Nikki's the best.
00:08:05Oh, and not in this kitchen, in the prep.
00:08:06Nobody's allowed to use this kitchen until...
00:08:08Wow.
00:08:09For the first time until I use this kitchen.
00:08:10So you do use it.
00:08:11That's right.
00:08:12So I like eating quinoa because this high-protein grain, how many of you in the audience know
00:08:16about quinoa?
00:08:17Oh, plenty.
00:08:18Good.
00:08:19Well, if you don't know about it, it is next to buckwheat, the highest-protein grain known
00:08:24to mankind, and after it's cooked, it is the highest-protein grain.
00:08:29Buckwheat gets hulled, and it loses some of its potency, but quinoa is delicious.
00:08:36It's very easy to digest, and it will keep you going through any of the intense workouts
00:08:41that we've seen today.
00:08:42So this is a simple recipe using, and you can use whole milk if you like, but using
00:08:47low-fat milk, or it's no fat, I always use no fat because I don't care about having that
00:08:52extra calories, and one cup of quinoa that has been rinsed.
00:08:57So you put this into two cups of no-fat milk, and just simmer that for about 15 minutes
00:09:07covered.
00:09:08And we have a swap out right here, and it has absorbed almost all the milk.
00:09:13You can see it's still like a cereal, it looks delicious.
00:09:18Quinoa is a very interesting tiny little grain, similar really to rice, but very, very more
00:09:25tender and has a little coating on it that you'll really like.
00:09:29It's little round grains.
00:09:31Now you can add to this a tiny bit of sugar, if you're not on a sugar-restricted diet,
00:09:39and about an eighth of a teaspoon of healthy cinnamon.
00:09:43And stir that in, and then, you don't have to cook that any longer, then you can add
00:09:51any number of great things.
00:09:54You could continue to cook this for a little longer, this looks very, very well done, so
00:09:59I'm not going to cook that anymore, but you can just put this in a bowl, add fruit, raspberries,
00:10:06bananas, blueberries, blackberries, you could even add citrus to it if you want, like sections
00:10:13of grapefruit.
00:10:14I like it with blueberries, all of those, why not?
00:10:18And a little grating of more cinnamon, right on top.
00:10:26And if you want, you can add more milk.
00:10:28This is, again, a low-fat milk for me.
00:10:31If you are thin and perfect like all our exercise t-shirts that we just saw, you can put real
00:10:37milk on there if you want, whole milk.
00:10:40But I think this tastes utterly delicious.
00:10:45Now I want to show everyone two of my favorite light breakfasts from my new book, Martha's
00:10:51Entertaining, broiled grapefruit and porridge with dried fruits and nuts.
00:10:56And joining me from our studio audience is Amanda Garfingal.
00:10:59Where's Amanda?
00:11:00Oh, there you are.
00:11:01Hi.
00:11:02So nice to have you.
00:11:03Wonderful to be here.
00:11:06So are you a cook?
00:11:07I love to cook.
00:11:08Oh, good.
00:11:09Well, this is a delicious breakfast, and if you're having guests for breakfast or if you
00:11:14just want to treat your family to a Sunday morning or Saturday morning breakfast, it's
00:11:19a very nice thing to do, and it's healthy.
00:11:21So what I like to do is with the broiled grapefruits, now, how many of you in the audience have
00:11:26ever made a broiled grapefruit?
00:11:27Oh, yeah, some of you.
00:11:29Not very many.
00:11:30It's actually, it enhances the flavor of the grapefruit to broil it.
00:11:34I've never had it that way.
00:11:35Yeah, it's very delicious.
00:11:37And we garnish it with a slice of blood orange that's been dried in the oven.
00:11:43So it's almost like citrus candy, but so delicious.
00:11:47So we're using a wonderful Irish oatmeal, and we're also using very beautiful, as pink
00:11:55a grapefruit as you can find.
00:11:57So I'm going to cut the grapefruit in half, and evenly in half.
00:12:02Oh, look how gorgeous that is.
00:12:04It's beautiful.
00:12:05One pit.
00:12:06That's so nice.
00:12:07Now, because it rocks around a little bit, what I like to do is just take a little bit
00:12:11off the other end so there it's stationary.
00:12:14I've never done it that way before.
00:12:15Yeah, it helps.
00:12:16That's a great, that's great.
00:12:17It actually aids you when you're trying to eat it and broil it evenly and stuff.
00:12:23See, nice.
00:12:24Perfect.
00:12:25And this is my half.
00:12:26And I suggest, oh, two pits.
00:12:29There's another pit.
00:12:30So just take the pits out if you see them.
00:12:33And use these little grapefruit knives.
00:12:36These are fantastic.
00:12:37And they do segment.
00:12:39This one's a split.
00:12:40Do you see the split?
00:12:41I do, actually.
00:12:42We have one just like this at home.
00:12:43Yeah, and so you can go around the outside first, and then split, but I usually go on
00:12:48either side of the membrane first, and then I go around.
00:12:52You can do it whatever way works best for you.
00:12:55This saves time because it's like half the number of cuts because you're doing it at
00:12:59the same time.
00:13:00Doesn't that work well?
00:13:01It is so much easier.
00:13:02Yeah, it's so great.
00:13:04So we do the segmenting, and then we go around to the outside.
00:13:09And yeah, very nice.
00:13:12So easy.
00:13:13I love this.
00:13:14And they are very juicy, too.
00:13:15So juicy.
00:13:17Well, citrus in the winter is the best time to really enjoy all of this.
00:13:22Beautiful.
00:13:23And go all the way around.
00:13:27You could be doing this in a dish and save the juice and then just gobble it up because
00:13:31it's so good.
00:13:32Oh, it's perfect.
00:13:33So is yours all done?
00:13:34I am all done.
00:13:35Oh, good.
00:13:36Absolutely neat.
00:13:37Now just put that on a cookie sheet.
00:13:39And this is going to go under the broiler.
00:13:41Wonderful.
00:13:42And you just broil it until there's little blackened spots all over the top so you know
00:13:47that it's actually been cooked.
00:13:48This is so much fun.
00:13:50Now as far as the orange slices go, we use a piece of parchment.
00:13:54And you can get parchment on a roll like this.
00:13:56This is Reynolds parchment.
00:13:59And it really saves a lot of time in cleanup.
00:14:02And also it doesn't stick to the pan if you use a parchment because it's nonstick.
00:14:07And it just comes right off the roll like this.
00:14:10I love parchment paper.
00:14:12I use it all the time.
00:14:15And here you have your blood orange slices.
00:14:16They are beautiful.
00:14:17Yeah, they're a little less than an eighth of an inch thick.
00:14:20And you just sprinkle them with confectioner's sugar like this and put them in the oven.
00:14:27I put them in about a 200 degree oven for about 30 or 40 minutes, turn them over, keep
00:14:34them in there until they are really dry and stiff.
00:14:38And they come out looking like stained glass.
00:14:40I think.
00:14:41Aren't they pretty?
00:14:42Wow.
00:14:43Oh, my gosh.
00:14:44Delicious.
00:14:45Really, really pretty.
00:14:46I almost don't want to eat them.
00:14:47Okay.
00:14:48So then you have your broiled grapefruit.
00:14:49And here it is, already broiled.
00:14:53And you put this in a little dish like this.
00:14:55Pretty.
00:14:57And not yet.
00:14:58Absolutely.
00:14:59I'll give you a little.
00:15:03And we're going to sprinkle this with a little bit more sugar.
00:15:05Want to do yours?
00:15:06Sure.
00:15:07Okay.
00:15:08But I would do it like I would lift this up so you don't get it on your napkin.
00:15:11Absolutely.
00:15:12Yeah.
00:15:13And this is a very beautiful way to start a breakfast.
00:15:18This tiny little grain is called quinoa.
00:15:22And it is tiny, but it is mighty.
00:15:24It contains a tremendous amount of protein.
00:15:27It's considered a complete protein because it contains all eight essential amino acids.
00:15:32And it's also higher in unsaturated fats and lower in carbohydrates than most other grains.
00:15:39While many times it's served in savory side dishes, quinoa makes a wonderful hot breakfast
00:15:44cereal.
00:15:45And I thought I'd show you how to use it.
00:15:47This is white quinoa.
00:15:49And the first thing to do is wash the grains.
00:15:52Just run some cold water on the grains and put it in a strainer.
00:16:01The seeds are covered with a layer of saponin, which is a bitter, soapy resin that forms
00:16:08a lather on contact with water.
00:16:10And it should be washed off.
00:16:12This is to keep insects away from the grain itself.
00:16:16And these are actually the fruit of a plant that belongs to the same family as beets,
00:16:21chard, and spinach.
00:16:23So here we have the quinoa, all rinsed.
00:16:28And now we can start making our wonderful cereal.
00:16:32Two cups of milk, which we're going to bring to a boil.
00:16:40Milk comes to a boil rather rapidly, and we're going to add the quinoa to the boiling milk.
00:16:46And we should also have, for the cereal, brown sugar, cinnamon, and some fruit, whichever
00:16:53fruit you want to use, like blueberries, raspberries.
00:16:57OK, it's just coming to a boil.
00:16:59And we're going to add the quinoa to the milk.
00:17:04This is going to expand to four times the original volume.
00:17:09So make sure you have a large enough pot.
00:17:14Stir it in well.
00:17:15And another very nice feature about quinoa is that it is gluten-free.
00:17:19So with so many people suffering from gluten intolerance, this is a great source, not only
00:17:26of protein, but also of magnesium, iron, and potassium.
00:17:31So turn this down to a simmer and cook until the quinoa is thick and plump.
00:17:37After 10 minutes, add one tablespoon of brown sugar and a little bit of cinnamon to taste.
00:17:45Oh, about an eighth of a teaspoon.
00:17:49Quinoa is relatively new to the American market, but it was a favorite grain of the ancient
00:17:54Incas who used it for hundreds and hundreds of years.
00:17:59Now simmer that eight minutes longer.
00:18:03So now 18 minutes are up.
00:18:05The quinoa is done.
00:18:07And you can serve it.
00:18:09What a very healthy and delicious breakfast.
00:18:14If it's a little thick, you can add a little bit more milk, even heavy cream.
00:18:19But this is a gluten-free breakfast that everyone in your family will enjoy.
00:18:27A little bit more milk, a sprinkling of berries, raisins would be delicious, raspberries, blackberries.
00:18:41A healthy, delicious, and nutritious breakfast cereal.
00:18:46So once you've mastered the art of yeast dough, you can make all kinds of things.
00:18:51As you've seen, you can make sugar buns and sticky buns, but you can also make some really
00:18:57delicious babkas and fruit-filled coffee cakes.
00:19:01And today we're doing a yeasted coffee cake that my mom would, oh gosh, she would love.
00:19:07She would love to have it with her morning coffee.
00:19:10It is full of fruit and nuts and a few lovely crumbs on top.
00:19:16And I'm going to make the filling first because it includes one cup of almonds.
00:19:22These are slivered, toasted almonds.
00:19:24Let's just add a whole cup here.
00:19:28And one cup of golden raisins.
00:19:31And one cup of dark raisins.
00:19:36A zest of two oranges.
00:19:40Zest of two lemons.
00:19:43So it's very citrusy.
00:19:45It's very nice.
00:19:47And now one teaspoon plus a half of vanilla.
00:19:52And two tablespoons of an orange liqueur.
00:19:56I love orange liqueur.
00:20:02A half a cup of sugar.
00:20:06So mix this all up and you will have your beautiful fruit filling for the coffee cake.
00:20:13So that is the fruit filling for the yeasted coffee cake.
00:20:17And now for the crumbs, three tablespoons of butter, softened.
00:20:21We're going to make this a gluten-free recipe.
00:20:25The dough is made with gluten-free flour and so is the crumb topping.
00:20:30Quarter of a cup of gluten-free flour.
00:20:34And a quarter of a cup plus two tablespoons of confectioner's sugar.
00:20:44And mix that up.
00:20:46If the butter is soft at room temperature, it makes a really nice crumb.
00:20:53Simple recipe for crumbs.
00:20:54Very reminiscent of a New York coffee cake too.
00:20:59Now we have to roll out our dough.
00:21:02Here's the dough.
00:21:04It's doubled in bulk and we want to roll this out to 18 by 18 inches square.
00:21:14It's a very nice dough and it rolls out very easily.
00:21:23And that's a sign of a good dough that you can pick it up and flip it over and it doesn't
00:21:27tear and break and fall apart.
00:21:31So now we spread our fruit filling, reserving about a half a cup and leave about an inch
00:21:38all the way around.
00:21:40So now we're going to egg wash the border with one large egg and a tablespoon of heavy
00:21:46cream.
00:21:48This is acting as a glue and will help seal in the fruit.
00:21:53So we roll this up.
00:21:56See how nicely it's rolling?
00:22:01The egg really does act like glue.
00:22:04Now spread this out a little bit, fold it in half and twist it over itself.
00:22:10Like that and like that.
00:22:16The pan has been buttered, lined with one piece of parchment paper with flaps.
00:22:21This will enable you to lift the cake out of the pan and keeping the top the top.
00:22:27Otherwise you'd have to invert it and you might lose a lot of the crumbs and a lot of
00:22:32the fruit.
00:22:33So put this right in here.
00:22:37And now egg wash the entire surface.
00:22:44This will help brown the cake and it will also help the crumbs adhere to the cake.
00:22:51Sprinkle the rest of the fruit on top.
00:22:55And now the crumbs.
00:22:57I love crumbs, it's so good.
00:23:00So now cover this with a piece of plastic wrap.
00:23:07Put it in a warm but not overly hot spot.
00:23:11I like the top of my oven, it works really well.
00:23:14And for about an hour until it's about doubled in volume.
00:23:23So now our bread is risen.
00:23:26Our yeasted coffee cake and it looks really pretty, don't you think?
00:23:30Now you can test, just press and it pops back up.
00:23:35That's a well risen cake.
00:23:37So now get this right into your 375 degree preheated oven for about 50 minutes and then
00:23:44reduce the heat to 325 for another 20 minutes or so.
00:23:48So here's our cake.
00:23:49It's been out of the oven for a little bit more than an hour.
00:23:53Don't cut it when it comes right out of the oven.
00:23:55It's a little too hot and a little too moist.
00:23:58Has to settle down a little bit.
00:24:00But eating it fresh is really good and actually tomorrow it's very good too.
00:24:07But never lasts until tomorrow in my house.
00:24:10This is great with morning coffee.
00:24:13It's lovely in the afternoon with tea.
00:24:18And boy is that gorgeous.
00:24:19Look at that yellow yeasty dough.
00:24:25Just full of beautiful, beautiful fruit.
00:24:30That is a great looking coffee cake and remarkably gluten free.
00:24:36It's our baking bonus for today.
00:24:38Enjoy.
00:24:39The cookies call for buckwheat flour, which heightens the pleasantly bitter flavors of
00:24:42coffee and cocoa nibs, making them a deliciously grown up treat.
00:24:47Start with your dry ingredients, one and a half cups of all purpose flour and three quarters
00:24:52of a cup of buckwheat flour.
00:24:55Notice the difference in color.
00:24:58Buckwheat is sort of a grayish brown and buckwheat is not a grain, it is a pseudo grain.
00:25:05Comes from the seeds of a plant that looks kind of like the seeds of rhubarb.
00:25:12So there's three quarters of a cup.
00:25:14Oh, by the way, just start creaming your butter.
00:25:17Two sticks of butter, half a pound at room temperature with two thirds of a cup of white sugar.
00:25:32Into your dry ingredients, a quarter of a teaspoon of salt and a tablespoon of good
00:25:41espresso powder.
00:25:43And when I say good, I mean high quality, something that you like the flavor of, the
00:25:49same that you would use in your chocolate Diablo cake.
00:25:53So I'm mixing all the dry ingredients together and one and a half teaspoons of vanilla right
00:26:03into the sugar and butter.
00:26:05And you can scrape down your bowl.
00:26:20And now you can add your dry ingredients.
00:26:23There are no eggs, there's no liquid, just basically butter and different kinds of flour
00:26:31and cocoa nibs.
00:26:34You could make this by hand, but because it's such a heavy dough, it would be a little
00:26:39hard to stir by hand.
00:26:47Looking good.
00:26:48And now you can sprinkle in a third of a cup of cocoa nibs, pure chocolate.
00:27:07So the cocoa nibs are the center of the cocoa bean after it's fermented.
00:27:13These little cocoa nibs are what's inside the hull of the cocoa bean.
00:27:19And that's your dough.
00:27:21Pretty easy.
00:27:23This has to be chilled in a log and then sliced into individual cookies.
00:27:31And it is a dark color.
00:27:33The log should be formed about 12 inches long and one and a half inches in diameter.
00:27:39You want it completely solid because when you slice it, you want it to slice in a lovely
00:27:45fashion.
00:27:46This is about right.
00:27:51Roll it up in parchment and chill.
00:27:54It should refrigerate for at least an hour.
00:27:56And of course, you can keep it overnight, up until a day or so.
00:28:02Unwrap the dough.
00:28:05Once it's chilled, then form your cookies.
00:28:07So put that on a baking sheet and chill.
00:28:12So here is our chilled dough.
00:28:15I would cut the end off.
00:28:18And then you should be able to get about 30 cookies.
00:28:21I'm going to just mark this about a little less than a third of an inch thick and slice
00:28:31carefully through.
00:28:34And I like it because it is an unusual color.
00:28:37If it breaks a little bit like that, don't worry, just kind of press it back together
00:28:42and get these on your baking sheet.
00:28:48They have to be placed about an inch apart.
00:28:51Make sure your oven is preheated to 325 degrees.
00:28:57And the rack should be in the upper and lower third of the oven.
00:29:03Use a very sharp knife and get these right in.
00:29:07They only cook for 13 to 15 minutes.
00:29:11Very fast, because these are small cookies.
00:29:15So when the cookies come out of the oven, just transfer them to a wire rack.
00:29:19Let them cool completely.
00:29:21Then put them in your cookie jar.
00:29:23When I invite guests to lunch, I love to make frisee au lardon.
00:29:27It's a French classic salad made with spicy greens, crisp bacon, creamy poached eggs,
00:29:32and a warm vinaigrette.
00:29:34A taste of Paris brought right to your table when you serve a frisee au lardon.
00:29:40Frisee is a member of the chicory family.
00:29:43It's also an endive.
00:29:45And what I like for this classic salad is just the center yellow leaves.
00:29:52And you can find this at the farmer's market.
00:29:54You can also find it in a grocery store.
00:29:57And this is the center.
00:29:58It has a little tiny bit of green on it, but it's pretty.
00:30:02Well washed, spun dry.
00:30:05The leaves should be separate.
00:30:08And then just fluff the leaves into your salad bowl.
00:30:12Now, the bacon.
00:30:14Use slab bacon.
00:30:15This you can find at the butcher.
00:30:17Good, fragrant, smoky bacon.
00:30:20It adds an excellent flavor to your salad.
00:30:24Cut the slab into quarter-inch slices, like this.
00:30:27And then cut the slices crosswise into quarter-inch lardons.
00:30:34These will go into a large skillet and cook until crispy and brown.
00:30:39And don't throw away the fat.
00:30:40The rendered fat is for your dressing.
00:30:43So this is a little bit of a rich salad, especially with the poached eggs.
00:30:49While cooking the lardons, just keep turning them, and they're going to get evenly cooked
00:30:55on all sides.
00:30:57While this is happening, you can poach your eggs.
00:31:00Now I love to make poached eggs, and I usually do the eggs in a four- or five-inch deep pot
00:31:06like this.
00:31:07Two tablespoons of white vinegar to the water.
00:31:11The vinegar helps the egg whites coagulate more evenly.
00:31:16And choose fresh eggs.
00:31:18The fresher the eggs, the better.
00:31:20And you can break the egg right into a bowl like that.
00:31:25And just insert your egg right into the water, let it set.
00:31:31And then as soon as it sets a little tiny bit, you can turn it over with the point of
00:31:38a spoon, like that.
00:31:41You want the whole yolk covered.
00:31:46And your next egg.
00:31:48Keep adjusting the temperature of the water so that it doesn't come to a rapid boil and
00:31:56cause the egg to completely disintegrate.
00:31:59There, that looks good.
00:32:03Now here's a trick that I can show you.
00:32:04If you want to make a lot of poached eggs ahead of time, have a bowl of iced water just
00:32:09as I do right next to you as you remove the poached eggs.
00:32:14And they can sit in the iced water even overnight.
00:32:17Here's a very nice poached egg.
00:32:19You just put it in the cold water.
00:32:23And look how great this egg looks.
00:32:25So perfect.
00:32:26And then, right before serving, you just reheat it in simmering water.
00:32:33So here our lardons are perfectly cooked.
00:32:36Just remove them and you'll finish up your dressing.
00:32:40So fragrant of bacon.
00:32:43I love the smell of this kind of bacon.
00:32:47Now add 3 tablespoons of very finely minced shallot, which is a member of the onion family.
00:32:55This gives a very nice flavor to the dressing.
00:33:02And I did say that we're using the fat of the bacon as our fat for our dressing.
00:33:10And the vinegar is a sherry vinegar, sherry wine vinegar.
00:33:15And this, too, is utterly delicious.
00:33:23A little salt, a little pepper.
00:33:27Raise the heat a little bit so that the shallots just cook just a little tiny bit.
00:33:33You can add your lardon right back in.
00:33:37And you're ready to dress your salad.
00:33:41You just pour this dressing right over your frisee.
00:33:46Toss.
00:33:49And serve.
00:33:50A nice mound of frisee studded with those golden lardons.
00:33:57And we're going to top this with one of the poached eggs.
00:34:00Now here's another little hint.
00:34:03Poached eggs are very wet.
00:34:06So to dry the egg without hurting it, just put it on a piece of bread like that, because
00:34:12really the egg stays so perfect.
00:34:15And just slide it very carefully on top of your salad.
00:34:20Sprinkle with salt and a little bit of black pepper.
00:34:26And before serving, I always like to cut a little slit right in the top of the egg.
00:34:33So let's start with poaching eggs.
00:34:36And I've invited my friend and chef, Pierre Shedlin, to show us how he poaches eggs.
00:34:42So Pierre, I'm so glad that you're here.
00:34:45Definitely.
00:34:46Why don't we start with the quail's eggs, because I love the quail's eggs on toast,
00:34:52and I love how you do quail's eggs, and you do them all at once, which is scary and interesting
00:34:59at the same time.
00:35:00But very simple.
00:35:01Very simple, yeah.
00:35:02Very simple.
00:35:03So we've got two very beautiful, hard-shelled little eggs with small yolks and small whites.
00:35:08Exactly.
00:35:09And there's a trick to opening them, too, right?
00:35:11Absolutely.
00:35:12You can't really crack it on the edge of a bowl successfully.
00:35:13You can't, because the skin inside is much, much firmer than a regular egg.
00:35:18So you have to go with a serrated knife.
00:35:20Okay, serrated knife, and just cut?
00:35:21I'm taking the smallest part on the bottom, because so the egg yolk goes on the bottom
00:35:26and you're not going to hurt it when you saw through the shell.
00:35:30Oh, it just saws right, very easily.
00:35:32Oh, very easily.
00:35:33And so you can do about 18 to 25 eggs?
00:35:36Exactly.
00:35:37Oh, okay.
00:35:38At a time.
00:35:39Then another way to do it is to, if you don't want to...
00:35:42Show that one, too.
00:35:43Exactly.
00:35:44We do it like that.
00:35:45Just put your knife...
00:35:47Secure.
00:35:48Okay.
00:35:49But just before you touch any eggs, some of them might be already broken or soft.
00:35:53Be careful.
00:35:54So be careful, because they would break one at a time.
00:35:56All done.
00:35:57So about 30 eggs.
00:35:5830 eggs.
00:35:59So now the water has to be boiling rapidly.
00:36:02Exactly.
00:36:03The boil helps as well to give some, to help the eggs to coagulate as fast as possible.
00:36:08And the movement of the boil helps to create the nice shape of the eggs.
00:36:11So what about vinegar?
00:36:12Adding vinegar definitely helps to coagulate the white as well.
00:36:16It does.
00:36:17Use the less expensive one, because you're going to discard the liquid.
00:36:20So that's approximately a quarter cup of vinegar down here.
00:36:24Now this is very exciting.
00:36:27Now, also, have a bowl of iced water with a strainer set in the ice, because you're
00:36:32going to immediately put those eggs into there.
00:36:34Absolutely.
00:36:35To stop the cooking as well.
00:36:36Okay.
00:36:37So I would say that's pretty much boiling now.
00:36:38That's boiling now.
00:36:39Exactly.
00:36:40So now we're just going to give some movement.
00:36:43I'm going to add the egg like that.
00:36:47We are not even going to touch it now.
00:36:50Don't touch it.
00:36:51Don't touch it.
00:36:52The white is going to go around the egg.
00:36:55And this is not the eggs.
00:36:56That's the egg white, because the egg white, you have two parts in egg white.
00:37:00The solid one and the liquid white.
00:37:02Okay.
00:37:03Don't add salt to your poaching liquid.
00:37:06That's another rule, because it causes the egg whites to break.
00:37:09To break.
00:37:10Exactly.
00:37:11Then once you have 30 seconds, the eggs start to coagulate together, and they are a little
00:37:15bit less fragile as well.
00:37:16So you have a little ID.
00:37:18There are a lot of eggs in here.
00:37:20Oh, they're lovely.
00:37:21Get there.
00:37:23So they're completely encased in their white, in the albumen.
00:37:27Absolutely.
00:37:28And they will be tasty and tender and just cooked enough.
00:37:32Just cooked enough.
00:37:33You want them nice and soft.
00:37:35Okay.
00:37:36Now we have to take each of them and separate the excess white.
00:37:43So don't worry about the excess white.
00:37:45Or you can eat it as well.
00:37:47It's definitely comestible.
00:37:49Okay.
00:37:51And they are so cute.
00:37:52And so fast.
00:37:54This is what's so amazing about this method of poaching eggs.
00:37:58They just look like little pearls.
00:38:01Beautiful golden pearls.
00:38:03And you can trim it with a little scissor.
00:38:06And not one has broken.
00:38:08Not one is not coated.
00:38:10Which is very, very nice.
00:38:12They have all done their thing.
00:38:16And then you like to serve it with the green caviar?
00:38:18Well, you can serve them on a toast with green caviar and wasabi.
00:38:22Or we can serve them just with regular caviar as well.
00:38:24It would work just as well.
00:38:26So here's some little toast.
00:38:27That's the rest of the egg.
00:38:28So would you put caviar on the toast first?
00:38:32On top.
00:38:33Okay.
00:38:34Just like that?
00:38:35Absolutely.
00:38:36And a little dollop of caviar on top.
00:38:39Okay.
00:38:40So we'll make a little plate of those.
00:38:42And it tastes so good with the wasabi, doesn't it?
00:38:44Definitely.
00:38:45And they stay very nicely.
00:38:47What a beautiful hors d'oeuvre.
00:38:48Poached quail's eggs.
00:38:50Not very difficult to make.
00:38:52And so quick.
00:38:54So now we have to do the large eggs.
00:38:55Let's do the large eggs.
00:38:56So different.
00:38:57Okay.
00:38:58With the same process, we can do it again.
00:39:00We can do it in a shallow water or in a high water.
00:39:02Now the same thing, vinegar.
00:39:04Vinegar, yeah.
00:39:05Like how much?
00:39:06A tablespoon like that, is that enough?
00:39:07A little bit more.
00:39:09More vinegar you put, more it's going to help to stick the white together.
00:39:13And do eggs all the same size?
00:39:15You can do eggs, yep.
00:39:16So we can break them.
00:39:19Now, fresh eggs or a couple of day old eggs?
00:39:22Fresher the eggs is, more difficult it is to poach,
00:39:25because the white is not completely surrounding the yellow now.
00:39:31So now we have boiling water.
00:39:33Again, with vinegar.
00:39:35I'm just going to add the eggs, probably inside, one after the other.
00:39:41You might just want to help a little bit.
00:39:44Yeah, I find if you roll them over, it really does help keep their shape.
00:39:47It does.
00:39:48Just, particularly because it's in a shallow pan as well,
00:39:51you would do it in a longer pan.
00:39:53You want just to help at the beginning.
00:39:56What you want is the perfect yolk encased in the perfect white,
00:40:00as even as possible.
00:40:02So you keep it boiling.
00:40:03That's a matter of, we just put them in,
00:40:05so it's certainly going to be a matter of a minute, a minute and a half.
00:40:09Okay.
00:40:10There we go.
00:40:11That looks good.
00:40:12And once they firm up in the cold water,
00:40:14you can trim off all that excess white.
00:40:20And trim with a scissor or a sharp knife.
00:40:24And I use just white, old white bread as a sponge,
00:40:28like that, to take up the excess water.
00:40:33And if someone has ordered one or two,
00:40:38a good whole grain toast, some salt and freshly ground pepper.
00:40:45And if you want to see the egg yolk,
00:40:49just cut the egg a little bit and it is perfect,
00:40:53just the way you want it.
00:40:55Oats are used in two different ways in this molasses oat bread.
00:40:58They're turned into a porridge and they're also ground into a flour
00:41:02that's combined with bread and whole wheat flours
00:41:05to create a molasses sweetened loaf with a delicious moist crumb.
00:41:09Into your bowl of one cup of rolled oats,
00:41:14add one and a half cups of water plus two tablespoons.
00:41:19That's been brought to a boil.
00:41:22To this, add a quarter of a cup of molasses.
00:41:26Molasses will be our sweetener in this delicious bread.
00:41:32And let this sit for 10 minutes while you get the rest of the recipe going.
00:41:38Stir that around and we have one already cooled
00:41:42and we're going to use that for a swap out.
00:41:44So now this is warm but not hot.
00:41:48And you can add one envelope of active dry yeast over the porridge.
00:41:52Let it proof and that is your leavener.
00:41:56Now in the food processor,
00:41:58grind a half a cup of rolled oats.
00:42:02Oat flour is ground from whole grain rolled oats
00:42:05and it has a pleasant chewiness with a mild milky flavor
00:42:08that works well in muffins, cookies, pancakes, scones,
00:42:12sandwich breads like this one and also in biscuits.
00:42:15It's actually the easiest flour to mill at home.
00:42:18Simply pulse the oats in a food processor like I'm doing until ground fine.
00:42:23And you can sift or you can just use it right out of the food processor as I am
00:42:29because this is a coarse bread anyway.
00:42:32So there you can see they're quite finely ground up here.
00:42:37And so right into the food processor you can sift all the other dry ingredients together.
00:42:42Three quarters of a teaspoon of salt.
00:42:45One and a half cups of bread flour.
00:42:48Bread flour is a type of flour used in recipes
00:42:51that require a good quality gluten formation.
00:42:55Also a quarter of a cup of powdered milk.
00:42:59This is the same milk that you will reconstitute with water
00:43:04if you don't have access to fresh milk.
00:43:07One and a half cups of whole wheat flour also.
00:43:11So all these dry ingredients can just be pulsed together
00:43:15same thing that sifting does.
00:43:27There.
00:43:29And then you can just put all the dry ingredients right in the bowl.
00:43:37And stir this up.
00:43:40So here's our dough all mixed together.
00:43:43So you can put a little bench flour on your counter
00:43:45and just turn this out into a pile on your board or your counter or your marble.
00:43:52We're going to put the bread right back in this bowl to rise.
00:43:56It doesn't need a lot of kneading.
00:43:58It really needs to be just thoroughly mixed
00:44:01and try to really compress the moisture into the flour so that it's all absorbed.
00:44:07If it's a little too dry you can sprinkle with a little bit more water.
00:44:14Now you can, with a clear oil like a safflower oil, just brush your bowl.
00:44:24Very little oil necessary.
00:44:26And put your dough right in the bowl.
00:44:29Cover tightly with plastic wrap
00:44:32and let rise in a warm spot until doubled in bulk.
00:44:36It's going to take approximately an hour.
00:44:40Now here's our dough, nicely risen.
00:44:42So flatten this and pull in the edges.
00:44:46Really pinch it tight.
00:44:48And ultimately you want kind of a nine inch domed bread.
00:44:54That's after it rises again.
00:44:56Let's see how nice this looks.
00:44:58And get that right on an oiled baking sheet
00:45:02and cover again for a second rising.
00:45:07In an hour this will be ready to prepare for the oven.
00:45:12So here's our nice boule that's doubled in bulk.
00:45:15Preheat your oven to 400 degrees.
00:45:18And make sure it's preheated before you put your bread in the oven.
00:45:23We're going to score the bread after we brush it with softly beaten egg white.
00:45:31So all over with the egg white.
00:45:34And then sprinkle a tablespoon or so of rolled oats all over the outside.
00:45:42And then with a very, very sharp knife cut an X right into the top.
00:45:49Try not to deflate your bread.
00:45:52This X will look beautiful once the loaf is baked.
00:45:57Pop this right into the 400 degree oven.
00:46:00And you might ask why are you scoring the bread?
00:46:03Well it's scored intentionally to create a weak spot on the surface of the loaf
00:46:07to prevent the loaf from bursting at the weak spots.
00:46:12So it's nice to do an X in a round loaf like this.
00:46:16You could take a sharp razor and go in a spiral if you like.
00:46:20You can do just straight marks across the top.
00:46:24Every baker has his or her marks that they like to impose on their baked goods.
00:46:29I like to do the X.
00:46:31So get this right into your hot oven 400 degrees for 10 minutes.
00:46:35Reduce the temperature to 350 until the bottom sounds hollow when tapped.
00:46:4040 to 45 minutes longer and then we'll see.
00:46:45So here is our bread.
00:46:47It has been sitting on a rack.
00:46:49When it comes out of the oven make sure you cool it.
00:46:52Now for sandwiches you can cut big crosswise slices.
00:47:00Look at the great texture.
00:47:02That's for me.
00:47:06I think I'll make open-faced egg salad tomato sandwiches.
00:47:11I'm going to show you how to make a lovely cinnamon sugar bun.
00:47:15And the sugar is just flavored with cinnamon.
00:47:18Use one cup of sugar and lots of cinnamon.
00:47:23You can grind your own if you happen to have some beautiful cinnamon bark.
00:47:27Or you can just use one and a half teaspoons of cinnamon from the space market.
00:47:36Stir this up and add about a quarter of a teaspoon of fine salt.
00:47:42Stir this up.
00:47:45And this will be your flavoring.
00:47:48That's your cinnamon mixture.
00:47:50We have buttered muffin tins.
00:47:53These are the regular size muffin tins.
00:47:56Well buttered.
00:47:58And our dough has risen.
00:48:00Uncover it.
00:48:02It smells so good when you uncover it.
00:48:05I use a substantial amount of bench flour.
00:48:08And here's that same beautiful dough.
00:48:13The process is pretty much the same.
00:48:22The dough is soft. Work quickly.
00:48:27No nuts. Nothing. Just cinnamon and sugar.
00:48:31So this is about 18 inches by 10 inches.
00:48:35One way you can do it is by stretching. It's a little stretchy.
00:48:39And we'll even it out as we go along.
00:48:45So here you have softened butter.
00:48:47Spread about two tablespoons of butter.
00:48:51Room temperature with a soft pastry brush.
00:48:54All over the surface.
00:48:59And you're going to roll it exactly the same way.
00:49:03And use about a third of this mixture.
00:49:07Sprinkle all over.
00:49:12Again roll up from the long side.
00:49:16And we're going to make 12 buns.
00:49:21Very easy.
00:49:23Trying to get it into a little bit of flour so that it doesn't stick.
00:49:28Now the same thing. Just cut in the middle.
00:49:33The middle again.
00:49:35And into thirds.
00:49:44Put it right into the muffin tin.
00:49:48This dough will sit in a warm place until it's doubled in size.
00:49:54Pinch the little loose end if you think it's going to have any chance to unfurl.
00:50:01Just pinch it.
00:50:03And see how I'm pressing them down?
00:50:05Okay, so again cover this with clear wrap.
00:50:12And let rise.
00:50:13The sticky buns are rising very, very nicely.
00:50:16Now look.
00:50:17These have more than doubled in size.
00:50:20And these have doubled in size.
00:50:22They're ready to go into the oven now at 350 degrees.
00:50:26And uncover them of course.
00:50:31Bake the sticky buns for 35 to 40 minutes.
00:50:35The sugar buns will bake for 22 to 24 minutes.
00:50:41So the sticky buns have been turned out.
00:50:43You have to turn them out while they're still very warm.
00:50:46Otherwise everything will stick in the bottom of the pan.
00:50:49But look how glistening and beautiful the sticky buns are.
00:50:53Let them cool now on a rack.
00:50:55And then place them on your serving tray.
00:50:58They'll be gone in a matter of minutes.
00:51:00The sugar buns, the cinnamon sugar buns, take out of the pan.
00:51:05See how easily they come out?
00:51:08And dip in the remaining cinnamon and sugar.
00:51:12These too will cool and they will be gone within minutes.
00:51:19So to one and a third cups of whole milk, add one third of a cup of apple cider vinegar.
00:51:32If you watch closely, the milk starts to bubble immediately and starts to curdle, to acidify.
00:51:41And into a big bowl, three cups of all-purpose flour.
00:51:47I generally use Hecker's flour for pretty much all my baking needs.
00:51:52A teaspoon of baking powder.
00:51:55Make sure that it's fresh. It hasn't expired.
00:51:59You haven't had it hanging around in your cupboard for a year.
00:52:03One teaspoon of baking soda.
00:52:05Two and a half teaspoons of salt.
00:52:09And I'm using kosher salt.
00:52:13Very important to have enough salt in this bread.
00:52:17And you can whisk this together.
00:52:19And you can add another essential ingredient to this, and it's called coarse bran.
00:52:26This is the outer coating of the wheat.
00:52:31It comprises about 14% of the wheat by weight.
00:52:34And it is where a lot of the nutrition in the wheat berry is.
00:52:39And it adds a very nice flavor to the Irish soda bread.
00:52:44So we're making it healthier and better for you.
00:52:49So here's our dry ingredients, into which we cut butter.
00:52:53Now, I find that the cutting in of the butter is accomplished much more easily
00:52:58when you have the butter cut into little quarter-inch cubes like this.
00:53:02It's actually four tablespoons of butter.
00:53:04This is just sliced from a stick of butter.
00:53:09And if it's cold enough, this is very easily accomplished.
00:53:13Then you just stack it like this.
00:53:16Make sure the butter's cold, and then cut crosswise.
00:53:19And you have all the little cubes of butter that you need.
00:53:23You can do this all ahead of time and keep the butter in the refrigerator
00:53:26until you're ready to form whatever you're making.
00:53:29But when I make pate brisee or pate sucree, I always cut the butter up like that.
00:53:35And here it is, four tablespoons of butter into quarter-inch pieces.
00:53:40Now, this I'll just put right back in the fridge,
00:53:42and I'll have it for the next loaf of Irish soda bread.
00:53:45It creams easily. It's very easy.
00:53:47So now cut with your old-fashioned pastry cutter.
00:53:50And I love these.
00:53:52And just cut your butter into the dry ingredients.
00:53:55This is a very easy one-bowl bread.
00:53:59You want it to look like coarse meal.
00:54:01They always say in the recipes, coarse meal.
00:54:04Let's see how the milk is doing.
00:54:07Oh, my gosh, it is already curdled.
00:54:10It's like magic. It really works.
00:54:13And it's flavorful and fragrant.
00:54:16Now we're going to add to this our raisins.
00:54:20One cup of dark raisins for this recipe, but you can use golden raisins.
00:54:28Make sure I kind of pack in the raisins.
00:54:30I love raisins in this bread.
00:54:32So add your raisins, and you can do this by hand.
00:54:36And very important to have lots of caraway seeds.
00:54:40This is the essential ingredient for rye bread.
00:54:44It's an anise-flavored seed.
00:54:47One-quarter cup we're going to add.
00:54:49Gives a crunchiness and an extraordinary flavor to the soda bread.
00:54:56And then we're going to stir in the buttermilk.
00:55:00Your homemade buttermilk.
00:55:05And that's it. Really easy.
00:55:08Stir it in. Moisten every particle of flour, but don't overwork.
00:55:16And I must tell you, the apple cider is very, very fragrant.
00:55:21And now on a lightly floured surface, form your ball of bread.
00:55:31Flour on the crust does not hurt.
00:55:34In fact, oftentimes if you buy soda bread, you'll see it's very white and floury.
00:55:39Use a bench scraper.
00:55:41Give it just one or two light kneads.
00:55:45And put this right on parchment-lined baking sheet.
00:55:50You can dust it with a little bit more flour on the top.
00:55:56Cut a big X in the surface of the bread.
00:56:00And pop this into your 350-degree preheated oven.
00:56:04And set your timer for an hour and a quarter.
00:56:08And now I think our Irish soda bread is done.
00:56:12Let it cool on a rack.
00:56:14And you can cut it while it's still slightly warm and serve it with Irish butter.
00:56:18Or wait until it completely cools and give it to your friends.
00:56:21Why do I love buttermilk biscuits?
00:56:23Because they're light, they're flaky, they're eminently edible.
00:56:27They make great sandwiches or they're just great with butter and jam.
00:56:31And herb-flavored, well, these are so fantastic.
00:56:35And they are phenomenal with sausage or bacon.
00:56:39When I have people over for breakfast or brunch, I like to make biscuits.
00:56:44Biscuits with poached eggs and a little bit of hollandaise sauce is a really good breakfast.
00:56:50Buttermilk biscuits are easy to make and this is the best recipe I have ever found.
00:56:56If you have a hard time finding buttermilk, and many of us do,
00:57:01I know in my little town I have to special order a quart of buttermilk,
00:57:05you can make your own at home.
00:57:06And the biscuits don't suffer one bit with homemade buttermilk.
00:57:11To two cups of whole milk, and this is a two-cup measure,
00:57:19add about a quarter of a cup of vinegar.
00:57:24You can use white vinegar, apple cider vinegar,
00:57:27and I have even used Japanese wine vinegar in a pinch.
00:57:31And just add a quarter of a cup of vinegar.
00:57:34Pour that into the milk and watch what happens.
00:57:38By the time I finish our biscuits here,
00:57:40this will have turned curdled into something resembling buttermilk.
00:57:45So exciting, I love it.
00:57:47So I'm going to make half the batch with some herbs and half the batch plain.
00:57:52This recipe calls for four cups of all-purpose flour.
00:57:56All of our dry ingredients will be sifted together.
00:58:02Dip and level, that's what it's called.
00:58:06Four teaspoons of baking powder.
00:58:09And again, I'm going to stress in every single recipe,
00:58:13check for freshness.
00:58:15Make sure your baking powder is absolutely fresh.
00:58:19And because we're using buttermilk, we need to use a little bit of baking soda,
00:58:24one teaspoon of baking soda.
00:58:28And one tablespoon of sugar.
00:58:34And a heaping teaspoon of coarse salt.
00:58:37Kosher salt's really good.
00:58:41And just sift everything.
00:58:46There you have it.
00:58:48Very easy.
00:58:50Mix that up.
00:58:54And put half of this into your food processor.
00:58:57This whole show is about the use of the food processor just to save you time.
00:59:03And now add your ice-cold butter right into the food processor.
00:59:09This is the two sticks of butter that you've cut up into quarter-inch squares
00:59:13and kept chilled in the fridge.
00:59:22There.
00:59:24So that's the simple process of cutting the butter into the flour using the food processor.
00:59:31Mix the other flour into the butter flour.
00:59:36Now add the buttermilk.
00:59:38It's thickened beautifully, and you can see the curds.
00:59:41You want your dough to be light and fluffy, moist but not wet.
00:59:47You want it to be a very nice texture.
00:59:51So half of this I'm going to just put on the table in some flour,
00:59:56and the other half I'm going to add some of these chopped herbs.
01:00:01And I like dill a lot, so I'll put finely chopped dill,
01:00:07a little bit of rosemary,
01:00:10and a few chives.
01:00:13Altogether about two tablespoons in a half a recipe,
01:00:17so you could use four tablespoons in a full recipe.
01:00:21Smells really good now.
01:00:24Okay, so we're first going to roll out these.
01:00:27Draw the dough together.
01:00:31Don't do a lot of kneading or manipulating.
01:00:34This is a very light touch biscuit.
01:00:39And roll this to about an inch.
01:00:44And I think I'll make rounds for these.
01:00:50So pretty.
01:00:55There, so that's ten biscuits.
01:00:58Before you put these in the oven, brush the tops with a little bit of buttermilk.
01:01:04Boy, do those look good.
01:01:07Let's hope they rise and are as light and fluffy as they should be.
01:01:12These go into the 450-degree oven for about eight to ten minutes.
01:01:17And now the herb biscuits.
01:01:20Hmm, the dough is beautiful.
01:01:24Fragrant.
01:01:27These are a little bit thicker.
01:01:30And we're going to cut these into squares.
01:01:35So I'll roll it into a rectangle.
01:01:43Mmm.
01:01:47That is a gorgeous biscuit.
01:01:50I think they'd be great with bacon or sausage,
01:01:53a fried egg, some grits, and fried green tomatoes.
01:01:57And again, a little bit of buttermilk on top.
01:02:01Try not to get too much buttermilk down the sides,
01:02:04because if you do, it might stop the rising, the even rising of the dough.
01:02:11Look good? I think so.
01:02:15Oh, wow, look.
01:02:17You can see they're rising really nicely.
01:02:20These are the best buttermilk biscuits I have ever made.
01:02:24So let's make your smoothie, because I want to drink that right now.
01:02:28Great.
01:02:29Okay, so you have a lot of things in it.
01:02:30I do.
01:02:31Okay.
01:02:32So let's see.
01:02:33Start with coconut water?
01:02:34Sure.
01:02:35Okay.
01:02:36So this is the water from the young coconut,
01:02:38and it's the most incredible source of electrolytes.
01:02:44Instead of all those commercial products people use that are all loaded with sugar and that.
01:02:49My refrigerator is full of coconuts.
01:02:50Yeah.
01:02:51And I get them in Chinatown.
01:02:52They're already husked for me.
01:02:54Yeah.
01:02:55And I just drink that every day.
01:02:56I do, too, as well.
01:02:57Oh, I love it.
01:02:58So this is one of the best sources of electrolytes.
01:02:59Raspberries.
01:03:00The other thing about coconut water,
01:03:02if you ever travel to a tropical country or Mexico
01:03:05and you're worried about getting an intestinal infection,
01:03:08drink the coconut water as soon as you get there.
01:03:11You'll never, ever get sick.
01:03:12There's all kinds of natural antimicrobials in it.
01:03:15Mango.
01:03:16And you won't get dehydrated.
01:03:17So raspberries are also an incredible nutritional powerhouse,
01:03:22rich in phenolic compounds, particularly one called a logic acid.
01:03:27And mangoes, too.
01:03:28Mangoes have numerous carotenoids and a compound called lupinol.
01:03:33And that's my favorite combination, raspberry and mangoes.
01:03:36Now, I'll put in all kinds of other fruits as well.
01:03:38What's this?
01:03:39That's sambasan.
01:03:41That's the acai fruit.
01:03:43Oh, acai berry.
01:03:44All of this?
01:03:45Yeah, why not?
01:03:46All of this.
01:03:47You know, and acai is also another.
01:03:49A lot of these, you know,
01:03:50berries are a richest source of what's called anthocyanins
01:03:53and various flavonoids and phenolic compounds,
01:03:56not just vitamins and minerals.
01:03:58So we have what we call primary ingredients in food
01:04:01as well as botanical medicine.
01:04:03And we have secondary ingredients,
01:04:05which are how a plant or how a food has protected themselves
01:04:09from various stressors.
01:04:10And we're learning more that those are incredible.
01:04:12They smell so good.
01:04:13Beyond whey, what does that mean?
01:04:15Well, it's much more than just a whey protein concentrate.
01:04:18It has the highest quality of undenatured whey protein.
01:04:21And whey protein is the most, what we would say,
01:04:24efficient protein that you can ingest.
01:04:28It also has a bioactive colostrum.
01:04:32It has a magnesium creatine chelate.
01:04:35It really helps keep you anabolically strong
01:04:37because as we're aging, we're losing muscle mass
01:04:40and our bodies are slowly getting more and more
01:04:42of what's called catabolic.
01:04:44What about nanogreens?
01:04:45Well, nanogreens is a way to get a high concentration
01:04:48of all the nutrition from green foods.
01:04:50You know, if you wake up and you have this,
01:04:52and sometimes we can't all day long
01:04:54eat all the wonderful foods that we want to eat,
01:04:57wake up and have a great smoothie.
01:04:58You've got all your greens taken care of,
01:05:00all your berries, all of your protein digestivates in here.
01:05:04And now...
01:05:05Botanical treasures.
01:05:06Botanical treasures is mostly culinary herbs
01:05:08that we're learning so much about in science.
01:05:11It has turmeric, green tea.
01:05:13Chia powder.
01:05:14Yeah.
01:05:15Grams of coconut milk powder.
01:05:17Where do you get that?
01:05:18Oh, that's just the whole meat of the coconut.
01:05:21And what's this?
01:05:22That's more fruit anthrocyanathins.
01:05:24Berry juices?
01:05:25That's undenatured fruits, wild fruits, lingonberries,
01:05:31oleanberries, pomegranates are in there.
01:05:34And then this is a source of...
01:05:36Beyond essential fats.
01:05:37Omega-3 fatty acids, as well as sea buckthorn oil
01:05:40and pine seed oil.
01:05:42Now we're putting Vital Adapt in.
01:05:44Vital Adapt, the secret.
01:05:46That's the most secret ingredient, right?
01:05:48Yeah, that's got all your primary adaptogens,
01:05:50secondary and companion adaptogens.
01:05:54And then we have this delicious thing to drink.
01:05:57And you don't even need to blend it.
01:05:59It's pretty much all set to go.
01:06:01Okay.
01:06:02Okay, and pour that into your glass.
01:06:04And how much of this should you drink every day?
01:06:06Oh, 8 to 12 ounces is probably good.
01:06:08Okay.
01:06:10Oh, yummy.
01:06:11Doesn't that look good?
01:06:12And I think...
01:06:14That is really delicious.
01:06:16And to your health and to my health.
01:06:20Cheers, Martha.
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