- 7 months ago
Explore the rich traditions of Passover with Martha Stewart's curated collection of favorite recipes. From classic matzo ball soup to the perfect roasted chicken, unlock the secrets to creating a memorable Passover feast. Discover Martha's tips for incorporating fresh ingredients and timeless flavors into your holiday table. Whether you're hosting a gathering or cooking for your family, these recipes are sure to delight and inspire during this special celebration.
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00:00So, dessert?
00:01Oh, yes.
00:02Yes.
00:03This is fun.
00:04This is fun for your son.
00:05Oh, let me see.
00:06Cooper.
00:07Cooper.
00:08Okay, Cooper's gonna love this because it's chocolate.
00:09Yeah.
00:10It's matzahs.
00:11Okay.
00:12And do you have matzahs in your house ever?
00:13Yes.
00:14Oh, matzahs are so good.
00:15Every Passover.
00:16Yeah.
00:17I have a wonderfully catered Passover.
00:18You do?
00:19Yes, but my mother, of course, sends out her own dishes because clearly mine aren't up
00:20to par.
00:21Oh, okay.
00:22Yes.
00:23Yes.
00:24Three quarters of a cup of cream, heated, and three quarters of a cup, or six ounces,
00:25of semi-sweet chocolate.
00:26So this is the low-calorie version?
00:27Yeah, this is the low-calorie version.
00:28But we don't think about that on Passover.
00:29No.
00:30No.
00:31And semi-sweet is good for you, am I right?
00:32Yes, yes.
00:33Darker the chocolate, the better.
00:34Yeah.
00:35So, we just stir that.
00:36That's the ganache.
00:37Okay.
00:38Oh, okay.
00:39Okay.
00:40Okay.
00:41Okay.
00:42Okay.
00:43Okay.
00:44Okay.
00:45Okay.
00:46Okay.
00:47Okay.
00:48Okay.
00:49Okay.
00:50Okay.
00:51Okay.
00:52Okay.
00:53Okay.
00:54Okay.
00:55So, that's the ganache, okay, and don't cook it because it doesn't have to be.
00:56It'll just melt.
00:57Look how, you have one over there.
00:58Wow.
00:59Oh, my God.
01:00And that's, that's your matza.
01:01Yes.
01:02Spread the chocolate on, and that's your, Melissa.
01:03Okay, which.
01:04So, just spread the chocolate from that bowl.
01:05This chocolate?
01:06Right, I'm looking for a spoon.
01:07This.
01:08Don't you have a spoon there?
01:09Yeah, use the ladle.
01:10Okay, use the ladle.
01:11Okay, you go.
01:12I'm probably using the wrong thing.
01:13All right.
01:14I'm just trying to.
01:15So, you need two matzas spread with chocolate.
01:16Oh, I can do that.
01:17And neatly, if you can, just spread it.
01:23Do you like this?
01:23Oh, do I like this?
01:24I mean, you could just serve chocolate-covered matzos.
01:26I'm going to just sit on this.
01:28And you could sprinkle this with a little bit of sea salt,
01:35just like that.
01:35Wouldn't that be beautiful?
01:36And people don't realize that when you put salt on stuff,
01:39like sweet, it's so good.
01:41Then this is what you do.
01:42You make little rounds of ice cream,
01:45and you put 12 little rounds of ice cream on each one.
01:48Just kill me now.
01:51Four across and three down.
01:53OK.
01:53And look, it's like a math project.
01:55No, but you can do this.
01:57And you can make these little mounds of ice cream
02:00ahead of time, too.
02:01You do yours.
02:01I got mine.
02:02Do you have one?
02:02And the pint is exactly right for each one.
02:05Oh, my.
02:06Mine's a little messy, but that shows it's homemade.
02:09Oh, yes.
02:10That's good.
02:10That's an excuse.
02:12That's an excuse, Joan, and it is not appropriate.
02:18You can make it neat, Joan.
02:20Look.
02:20Mommy, make it tidy.
02:21Neat means caterer.
02:23Mommy, make it tidy.
02:24Come on.
02:25This means cute.
02:27So what do you eat, like, for breakfast?
02:29You don't want to know what she eats for breakfast.
02:30I do.
02:31I do.
02:31I do.
02:32Oh, so bad.
02:32Oh, what?
02:33Excuse me?
02:34You said whatever was leftover from dinner last night.
02:36Yes, whatever was leftover from dinner last night.
02:39Now, you press this on, like that.
02:41Then you put 12 scoops of chocolate chip mint.
02:44Some more.
02:45You can do it either way, you know.
02:46All right, you put this on again.
02:47You know what we use?
02:48We love the caramel cone.
02:49I'd be really good on this.
02:51Oh, and then for the topping, you
02:52make another matzah with the chocolate
02:54and sprinkle it with almonds.
02:55Now, I'm going to get one out of the freezer that's already done.
02:58Let me ask you, how do you cut this?
03:00Because matzah breaks, or you just pick it up
03:02like a big sandwich.
03:03Watch.
03:03Look.
03:04Oh, my god.
03:05Oh, my god.
03:05This is done.
03:07I love how it looks.
03:10It's a cute dessert, actually.
03:11It's a great looking dessert.
03:12It's very cute.
03:13Now, I'm going to just take this off the tray.
03:16You can put this on a pedestal or something if you want.
03:20And watch, it cuts remarkably well, so I've been told.
03:24Look at that.
03:25It does.
03:25With a serrated knife.
03:27That's a serrated knife, because matzah usually crumbles.
03:30Yes, well, not when it's frozen.
03:31It gets kind of dampish.
03:33And you can make this, you know, you
03:35can make them as small as you like or as big as you like.
03:37But look, it's like a layer cake.
03:39Oh, my god, it's beautiful.
03:40This is very cute for a, it's nice for a,
03:42oh, you can put that down.
03:43I'm good.
03:45Oops, oops, oops, here.
03:46Oh, that's, yeah, thank you.
03:48And then this one is for you, Melissa.
03:50This is fabulous.
03:51Look, isn't that a cute thing?
03:52And if you want to embellish the lily, gild the lily,
03:56which you like to do, add some more chocolate sauce.
03:59Oh, that's really how pretty for spring.
04:01Oh, it's so pretty.
04:02How pretty for spring on a plate, look at that.
04:04I love this.
04:08When you start making the macaroon itself,
04:10is turn your oven on to 350.
04:12That's called preheating the oven.
04:14You know that, right?
04:15Yeah.
04:16Sort of, right?
04:17Sort of.
04:17OK.
04:18And we're using something, I just tasted this.
04:21It does not taste that good, unsweetened coconut.
04:24Have you tasted it?
04:25No.
04:25Taste some.
04:26Just take a little piece.
04:28I always taste everything that I use in coconut.
04:31It doesn't taste like anything, right?
04:32Sort of tastes like sawdust, right?
04:34Yeah.
04:35But it is unsweetened coconut.
04:37And so it's actually healthy.
04:40Healthy, but it is just dehydrated coconut.
04:43And a fourth of a cup of sugar.
04:45That's what's going to make it taste better.
04:47And two large egg whites.
04:49So stir that together.
04:51Would you, Samara?
04:53Yes.
04:54And that's basically the dough, so it's very, very easy.
04:59And then the little muffin, or little tartlet shells,
05:03you should spray with the vegetable spray.
05:06So I will hold the spoon like this.
05:08It can be a little bit more brisk,
05:11because every little shred of coconut
05:14has to be coated with that egg white,
05:15otherwise it won't hold together.
05:18So now take a little taste and see what you think.
05:22Tastes a lot better, right?
05:24See?
05:26That's much better.
05:27OK.
05:28So now we need to make one tablespoon amounts.
05:31And the best way that I find to make uniform anything
05:34is to use these ice cream scoops.
05:36So I'll put it in here.
05:37And then can you sort of press to make it look like that?
05:42You can use two fingers, I mean two hands.
05:45Looks cool.
05:46Yeah, see how cute?
05:48They look like mini cupcakes.
05:49You can take it out if you want.
05:50They look like wrappers, though.
05:52They look like little tart shells,
05:54but they're made out of macaroon mix.
05:57Now are you going to have a seder at your house this year?
05:58Yeah.
05:59And your mom and dad do all the cooking with your help?
06:02Yeah, and my brother's help.
06:03He's a mini Martha Stewart.
06:04Oh, he is?
06:05Simon is?
06:06Yes.
06:06How old is Simon?
06:07He's only four.
06:08Simon is four, and he's a mini Martha.
06:10Oh, my god.
06:14I can't believe that.
06:16So here, we're going to cook now the ganache.
06:19So it's a half a cup of heavy cream, a pinch of salt,
06:26and a tablespoon of honey.
06:29Or one and a half tablespoons, depending
06:30on how sweet you like it.
06:33And that cooked cream is going to go into-
06:36It looks like a bit of whipped cream
06:38that hasn't been whipped yet.
06:39Yeah, that is.
06:40It's heavy cream that hasn't been whipped.
06:42So stir that together and pour it
06:44over a third of a cup of bittersweet chocolate.
06:49So there.
06:49Now, how old are you?
06:50I'm only seven.
06:51Seven.
06:52And you are very interested in all of this stuff,
06:54which is great.
06:55So here, you whisk.
06:58And as you get that in, I'm going
07:00to sprinkle a little bit more chocolate in there.
07:02Yeah, I love chocolate.
07:03This is very good bittersweet chocolate.
07:06So that looks good.
07:07Try to get all, yeah, stir up all around the edges.
07:10So what it does is that hot cream just melts
07:13all that chocolate very nicely.
07:16And then, to make it extra smooth,
07:18we put it through a sieve.
07:20So I have to pour this.
07:22Let me get this cleaned off.
07:28And you can hold it up over here.
07:32And we want it to be glossy and beautiful
07:34when it sits in those little cups.
07:36Oh, that's cool.
07:37Isn't that nice?
07:38Yeah.
07:39And so this will get out any lumps that
07:41exist or anything else.
07:44Are you going to make these for Friday, for Passover?
07:47Are you going to be the youngest child reading?
07:50Yeah, well, my brother knows a bit of it.
07:52He does already, at four?
07:54Well, he's been listening to me.
07:56And he got the first question pretty much on hang.
08:00Oh, he did?
08:01Yeah.
08:01Oh.
08:02So now, so what are you going to read or recite?
08:06Do you have something?
08:07I'm doing the four questions.
08:08You are?
08:09Can you say those out loud?
08:10I could do two of them, if you want.
08:11OK, yes, tell us.
08:12Man yishtana ha-layla hazeh mi-kol ha-leilot,
08:21mi-kol ha-leilot, shevi kol ha-leilot.
08:26Anu achlin hemetzu matzah, hemetzu matzah.
08:33Ha-layla hazeh, ha-layla hazeh, kulo matzah.
08:38Ha-layla hazeh, ha-layla hazeh, kulo matzah.
08:44Wow, that is fantastic.
08:48That is so great.
08:50Well, your parents will be very proud of you
08:53being able to do that.
08:54And if you serve this dessert, you will be a true hero.
08:59I'm telling you, you teach me how to make it.
09:01Yeah, isn't that great?
09:02OK, so now, here is our dessert.
09:05Want to taste one?
09:06Yes.
09:07I love these.
09:08Those don't have the cream on top, but these do.
09:11So here's one for you.
09:13And one for me.
09:15Tell me what you think.
09:17Mm-hmm.
09:20Good?
09:22Good?
09:24Yes, here, take these over to your family,
09:27and I hope they enjoy them, too.
09:30Thank you, Samara.
09:32Thank you for showing.
09:35It's a good thing.
09:38I think the audience has a question.
09:40Oh, you have one already?
09:41That's fast.
09:42Hi.
09:42Hi, Martha.
09:43I'm Paula Scheuer from Maryland, and I am a kosher baker.
09:47Can you recommend a great Passover
09:48dessert for our audience?
09:50Oh, well, I would make, hmm, can you do a carrot cake?
09:55Well, you'd have to make it with cake meal, potato starch,
09:58some kind of flour substitute.
09:59You should experiment a little bit
10:01and make some beautiful carrot cake.
10:03Decorate it.
10:03Can you use marzipan?
10:05Yes, you can make that homemade.
10:06Yes, so you can make marzipan carrots on the top
10:10and make a really extraordinary looking cake.
10:12And you can do the flourless chocolate cake, of course.
10:16And you can do, oh, I can think of whole lots of macaroons.
10:20We're going to show macaroons in another show this afternoon,
10:23beautiful macaroons.
10:25So you have a lot of options, I think.
10:26Well, thank you very much.
10:28Good luck.
10:28Next question comes from Twitter.
10:32I sent out a tweet this morning, and boy,
10:34did we get a lot of responses.
10:36Thank you, Twitterers.
10:38Deirdre Corrigan asks, my son has food allergies.
10:41Do you have any idea where the Easter Bunny can find him
10:45a milk and nut-free chocolate bunny?
10:47And absolutely, divies.com, D-I-V-V-I-E-S.com,
10:53dairy and nut-free chocolate bunnies
10:55are there for the asking and the paying, of course.
10:59But go to Divies, because they have all the things
11:03that your kids are just dying for and can't have if they
11:07have some allergies.
11:09So somebody else in the audience with a question?
11:12Where's Joey?
11:12Joey?
11:14Oh, there you are.
11:14OK, hi.
11:15Hi, Martha.
11:16I'm Julie from Connecticut.
11:17I was wondering if you were going
11:19to prepare any traditional Polish dishes for Easter.
11:22Oh, I always do.
11:23I do kielbasa.
11:25And I found a new maker.
11:27It's not new, but in Buffalo, New York.
11:30And I'm waiting to get my shipment of kielbasa.
11:33And because my favorite, Karowicki's,
11:36closed on First Avenue.
11:39They closed a few years ago.
11:41And so I haven't been able to find a kielbasa
11:43that I liked as well.
11:45But I'm looking.
11:46Anybody have any suggestions, tweet me or email me.
11:50And thank you.
11:51Yeah, we're going to do a whole lot of good stuff.
11:53And then we have Eileen McNulty 1 asks,
11:57can I use disposable plates, cups, and utensils
11:59for Easter dinner?
12:01I host a large crowd, and it's so much easier to clean up.
12:05Well, you can.
12:07But really, if you're hosting big crowds,
12:11you should sometime invest just in a stack
12:13of really nice dinner plates that are inexpensive.
12:16We have beautiful, beautiful plates at Macy's.
12:19Some of the things I was using today
12:20are all from our Macy's collection.
12:22And that would be a very nice thing to do.
12:24And the same with flatware and glassware.
12:27Just have a party shelf somewhere in your house
12:31where you keep those multiples of things that you need.
12:34And it's not so hard to wash up,
12:36especially if you have a dishwasher or a willing husband.
12:40And we have one more question in our audience.
12:42Hi.
12:43Hi, Martha.
12:44I'm Adrienne from Palo Alto, California.
12:46Welcome.
12:48And my question was, what is an appropriate hostess gift
12:52for bringing to a Seder?
12:54Oh, for a Seder.
12:55Well, look at our show this afternoon,
12:58the one that we're taping this afternoon,
13:00there are delicious macaroons that are unusual.
13:03They're egg-shaped and they're filled with chocolate.
13:06So something that you could take a whole beautiful box of,
13:09even in egg cartons, or get that flat egg carton,
13:14you know, that you can put about 36 eggs in
13:16and fill that with macaroons and wrap with cellophane.
13:19Boy, what a nice present.
13:20That sounds lovely.
13:21What are the vegetables?
13:22I mean, you can put whatever you want in it.
13:23The idea is to get as much flavor
13:25into the broth as possible.
13:26So we would use celery, carrots, garlic, onion.
13:29You can use parsnips, sweet potato.
13:32Okay, so all of that looks like it's here.
13:33Yeah.
13:34And thyme and bay leaf?
13:35Thyme and bay leaf.
13:36You can use dill, pepper, salt.
13:38We would, in my family, often leave the vegetables in,
13:41just because it's an excuse to put more vegetables
13:43into your kids' bodies.
13:44It looks like a little tiny,
13:45this is, the soup is almost done.
13:47So what has to be done to this now?
13:49Well, we want to add a little bit of dill.
13:50We have here half a cup of dill, actually.
13:54It definitely needs some seasoning.
13:56But you can taste vegetables.
13:57We'll do it, we'll do it.
13:58A little bit of pepper.
14:01And some salt, probably a lot of salt.
14:05Yes.
14:06And then, obviously, the magic ingredients
14:09in a matzo ball soup are the matzo balls.
14:11Now, we have Grandma Ethel here.
14:14I'm so pleased to have her here.
14:15Hi.
14:16Hi.
14:18And we need your hands to make the matzo balls, okay?
14:23You have to do them for us.
14:24You have to show us.
14:25You have to watch the expert, right?
14:27I mean, you might be an expert.
14:28She's the world expert.
14:29We'll take four eggs.
14:30Four eggs, okay.
14:33Now, Grandma Ethel watched my mom cooking.
14:37She remembers.
14:38Then you put a pinch of salt.
14:39Okay.
14:40A pinch of pepper.
14:42Some salt.
14:47Canola oil.
14:48Oh, so canola oil, okay.
14:52A half a cup of seltzer water.
14:55Okay.
14:56So it has to be seltzer.
14:58Can it be club soda?
15:00Yeah, maybe use it.
15:02It's better, you know?
15:04Don't change the recipe.
15:05Seltzer water, okay.
15:06Time-tested.
15:09So where do you get seltzer water now?
15:10And then you put in the matzo meal.
15:10It doesn't come like seltzer anymore.
15:12Grocery store.
15:13So one cup of matzo meal.
15:14Yeah, right.
15:15But now, what kind of matzo meal?
15:16Yeah, the straight.
15:18Straight, okay.
15:19Manishevich, whatever.
15:20Okay, okay.
15:23Because I'm always looking at those boxes.
15:25I don't know which one to get.
15:26So I'll get some.
15:27Well, let's advertise their product.
15:29Yes.
15:33Okay, so then you let that sit?
15:35Then you put it in the fridge there for one hour.
15:39And you take it out and you make the matzo balls.
15:41Okay, so here, we have it right here.
15:43So now, do you take a spoon?
15:45I use it.
15:46Your fingers.
15:47Okay, you do it.
15:48Water your hands.
15:51I want to make some too.
15:53Excuse me, I'm hurt.
15:55Okay, and you put it right in the water?
15:58Okay.
15:59And I cook it for 20 minutes.
16:01Okay.
16:03So, simple.
16:04I came from Europe and I went through the war.
16:09I was very lucky.
16:10I escaped Hitler.
16:12Yeah, lucky, lucky.
16:13With luck and intuition.
16:15And I ended up in Asia.
16:18In Asia, where?
16:19Yeah.
16:22What country did you-
16:22In Kazakhstan.
16:23What country?
16:24I was born and raised in Poland.
16:26No, I came from Germany from the displaced person camp.
16:32And there was Americans and they took care of us.
16:37Well, how great.
16:37In Kazakhstan?
16:38Uh-huh.
16:39In Kazakhstan?
16:41What did you say?
16:41Yeah, Kazakhstan.
16:42In Kazakhstan, wow.
16:43Kazakhstan, Uzbekistan.
16:45You know, I was on the run all the time.
16:48You know, because-
16:49And has survived to have famous sons.
16:53Oh my God, the most wonderful, wonderful grandsons.
16:57Amazing.
16:58Yeah, you'll learn soon.
16:59Amazing.
17:02So, these cook for 15 minutes and we have some here.
17:06Oh, do they get big?
17:08I drain that and I put it in the soup.
17:12Look.
17:13Oh God, they look beautiful.
17:15Look.
17:18How many go in a bowl?
17:20How many, Ethel?
17:21Ethel?
17:22Yeah.
17:23How many of these in a bowl?
17:24How many, but some eat a lot.
17:26Two is enough.
17:28Two is enough?
17:28No, some of the grandsons can eat a little more than two.
17:32I need three.
17:33Three for me.
17:34Here we go.
17:36Oh my gosh, look how beautiful this is.
17:40You taste it now.
17:41Oh, I will.
17:43I remember your mother very well.
17:46Mother would have loved this soup.
17:47Yeah, God.
17:49I used to watch you on the television.
17:53This is really good.
17:55Everybody likes it too.
17:56Oh, they do.
17:57Oh, yes.
17:58Oh, it is so good.
17:59I'm going to take home some to baby Jude.
18:02Okay, go ahead.
18:08When I was growing up on Elm Place in New Jersey,
18:11in Nutley, New Jersey,
18:13every single home had its version of pot roast.
18:17At our house, the pot roast was born out of frugality.
18:19It was a dish made with inexpensive cuts of meat
18:22and basic root vegetables cooked together in the same pot.
18:26And that meal stretched to make meals for days to come,
18:29even in a family like ours of six kids and two adults.
18:34And today, well,
18:35the pot roast is still a favorite money-saving dish.
18:42This is one of my favorite things to do,
18:44braise a nice chunk of meat like this chuck eye roast.
18:49First step is to brown the meat.
18:51Very essential.
18:52You want a good-looking piece of brown meat
18:54when you're finished.
18:56And you can't brown meat in liquid.
18:58It just won't brown.
18:59Even in the oven,
19:00it just won't brown if there's any moisture whatsoever.
19:02So we're going to brown the meat first
19:04in a little bit of olive oil right in the pot
19:08in which we're going to make the pot roast.
19:10Before you brown it,
19:11put some salt and pepper all over it.
19:15A generous amount, rub it into the meat.
19:18Pre-seasoning is a really important part of the process.
19:23It's good to keep a piece of paper,
19:25parchment paper, under the meat.
19:26That way you really keep your counter clean.
19:30And when working with raw meat,
19:32remember to wash your hands after
19:35and remember your pepper.
19:36Okay, ready to start browning.
19:39Quite hot in the bottom of this pan.
19:40You're going to hear a lot of sizzling there.
19:44And don't try to turn the meat until it easily releases.
19:48It'll tell you when it's ready to burn.
19:51Smells good already.
19:52Now, most pot roasts, most braises start with a mirepoix,
19:57which is a combination of a mirepoix,
20:00which is a mixture of a mirepoix,
20:02a mixture of a mirepoix,
20:05which is a combination of aromatic vegetables generally,
20:09an onion, a carrot, and a stalk of celery.
20:14And we're just going to cut the onion
20:17into thin slices like this.
20:21Coarsely chop the celery and carrots,
20:24which have been peeled.
20:25The same combination of vegetables
20:27is called a soffritto in Italian.
20:30So there, ready to go.
20:32I think we can try to turn the meat.
20:38Lifting easily.
20:39This is a very wonderful piece of meat browning perfectly.
20:46Look at that fabulous color that it's getting.
20:50That's what you want on your finished pot roast.
20:51You'd want a nice, dark exterior
20:54and a well-cooked, silky result.
20:58The meat has been tied.
21:00That holds the shape.
21:01The browning of the meat takes about eight to 10 minutes.
21:05Have patience.
21:06It's worth it.
21:11Now remove the meat to a baking sheet.
21:16There.
21:16Oh, great looking.
21:18So delicious.
21:19And now to the pot.
21:21Just add your lovely onions,
21:24your thyme, bay leaf,
21:28peppercorns, carrots, and celery.
21:37And you don't really want to brown the onion
21:39as much as make it translucent in the olive oil.
21:43For most braising, you would have this kind of
21:47a base of vegetables in the bottom of the pan.
21:50This takes two or three minutes.
21:53And if they start to cook too much,
21:55you can add just a little bit of water
21:57to stir up the brown bits.
21:59And I'm going to do that right now.
22:00Just a little bit.
22:03Well, the onion has softened.
22:05The celery too.
22:07Carrots take a little bit longer because they're harder.
22:10But it's ready and time to add the flour.
22:13Just one tablespoon of flour will do.
22:16And cook that well done.
22:18You don't want to have a floury taste.
22:20And the flour allows the liquid to be absorbed
22:23and sauce to thicken.
22:25The flour is well done.
22:27Add the rest of your water.
22:28And so altogether, we've added about
22:30one and a quarter cups of water.
22:35Now, some people might want to add a little bit of red wine,
22:39beef stock, veal stock, vegetable stock.
22:42It really doesn't matter.
22:43But I think water just works very well.
22:46And about two tablespoons of red wine vinegar
22:49for a little bit of acidity.
22:51So can you see how it's thickening?
22:56So now, just lower the heat so it's simmering but not boiling.
23:01And the liquid should come up only about one inch
23:05on the sides of the meat.
23:06And here goes our meat.
23:08Cover it tightly.
23:10And with less liquid in the pot,
23:12you'll need to watch it more carefully
23:14and turn the roast more frequently.
23:16And just cook, turning every 30 minutes
23:20until tender, two and a half to three hours.
23:24So now the meat is quite beautiful.
23:27Remove it carefully to a baking sheet like this.
23:31You're going to put the meat back in,
23:32but we want to cook the rest of the vegetables.
23:35And we want to strain this gravy.
23:39So into a bowl, just strain.
23:42And we'll also take out a little bit of the fat.
23:47So all the aromatics have really cooked down.
23:51Really cooked down.
23:52Press them through the sieve as much as you can.
23:58So this is basically the gravy and the sauce.
24:01Put this back into the pot.
24:04But you see we have a pretty nice brown gravy.
24:07It's very, very tasty.
24:11And the vegetables, about three quarters of a pound
24:13of carrots, of turnips, and of tiny baby potatoes.
24:18You can use quarters or sliced potatoes,
24:20but you can also use thickly sliced potatoes too.
24:21This is the nice turnip.
24:24And peel the turnip, and I'm cutting it into wedges,
24:27sort of like apples for an apple pie.
24:35And now turn the heat back on.
24:38Once this comes back to a simmer,
24:40put the meat back on top, cover,
24:42and cook for another 15 to 20 minutes
24:46or until the vegetables are tender
24:48to the point of a knife.
24:50So the meat is out of the gravy.
24:53It looks really tender and so delicious.
24:56Now remove carefully the trussing strings.
25:03Now it's important to let the meat rest
25:06for about 10 or 15 minutes,
25:09because if you try to slice it when it's really, really hot,
25:13it may just completely fall apart.
25:16This is a very tender cut of meat.
25:19Now that looks like pot roast.
25:23Grandma Gilbert's, Grandma Roskovsky's,
25:27Grandma Kostyra's, my mother's, mine, and now yours.
25:34The meat has reached the right consistency.
25:36When it is silky, it can be shredded easily,
25:39and the meat should be very, very tender,
25:41but firm enough just to slice so it looks like that.
25:44Now that looks really good, braised pot roast.
25:49We're now making a one-pot pot roast.
25:52This is a very good recipe, and it is so easy.
25:55You're going to fall back on this recipe a lot
25:58during the years to come.
26:00A crock pot is the essential one pot.
26:03I like these beautiful crock pots
26:05where the insert comes out so easily.
26:08Some crock pots actually have a browning liner
26:12for their pot, and you can use that too
26:14if you want to brown your pot roast.
26:16But this recipe works really, really well
26:18just the way it is.
26:20In two tablespoons of chicken broth,
26:23soften one tablespoon plus one teaspoon of cornstarch.
26:29This is the thickener for your gravy,
26:32and that's all you need.
26:33It sounds like very little,
26:34but it's a perfect amount for what we're doing.
26:38And this gets put right into the pot.
26:43And the meat, well, this is a three-pound piece
26:47of well-marbled chuck.
26:48This is a very nice piece of meat.
26:50We have four cloves of garlic that have been grated.
26:54Rub the garlic all over the exterior of the meat.
26:59Now, salt and pepper all over your meat.
27:04On the ends too, don't forget the ends.
27:07And a little bit of black pepper.
27:10Now, into the bottom of the crock pot,
27:12one yellow onion peeled and cut up into thin wedges,
27:17two carrots that have been quartered
27:19and cut into about two-inch pieces.
27:21This is really the base for the pot roast,
27:24all these vegetables.
27:26One pound of small Yukon gold potatoes.
27:28If they're this size, and they're quite small,
27:31you can just arrange these on top of the carrots
27:34and onions without cutting.
27:35And Worcestershire sauce,
27:37two tablespoons, which is an old-fashioned seasoning.
27:42Really does add a unique flavor to the gravy.
27:45And some tomato paste, three tablespoons of tomato paste.
27:51And I really do prefer tomato paste in a tube like this.
27:55You know how you open those little cans
27:57and you only use three tablespoons?
27:59And then there's a few more left,
28:01and you never seem to need it while it's still there.
28:05You never seem to need it while it's still fresh and good.
28:09So buy the tube, really works well.
28:11And a half a cup plus two tablespoons of broth.
28:16This can be beef broth, chicken broth, vegetable broth,
28:19whatever is on hand.
28:20And then your beautifully seasoned meat goes right on top.
28:24Cover, turn on high for five hours,
28:29or on low for eight hours.
28:32And this is what the pot roast looks like
28:33after five hours on high.
28:36It is really delicious smelling.
28:39Just put it on a platter like this,
28:42and no one will believe that you cooked
28:45grandma's fabulous pot roast in a crock pot
28:50while you were at work.
28:51What a great meal to come home to.
28:54Enjoy.
29:00Transfer cooked egg noodles to a bowl
29:03and toss with butter.
29:04In a separate bowl, whisk together milk, eggs,
29:08sugar, vanilla extract, salt, and sour cream.
29:13Next, stir in cottage cheese and golden raisins
29:15and add to the noodles.
29:17For the topping, stir together cornflakes,
29:20sugar, and cinnamon.
29:22Sprinkle evenly and dot with butter.
29:24Bake this about one hour and serve.
29:27In a large bowl, break matzo into small pieces.
29:29You'll need three cups.
29:31Add one and a half cups roughly chopped pecans,
29:35one and a half cups sliced almonds.
29:37Mix together.
29:39Transfer to a rimmed baking sheet
29:40that's been sprayed with nonstick cooking spray
29:43and bake at 325 degrees until toasted.
29:46In a saucepan over medium low heat,
29:48combine six tablespoons of margarine,
29:51a half a cup light brown sugar,
29:52four teaspoons ground cinnamon,
29:54one teaspoon coarse salt, a half a cup honey.
29:57Cook, stirring until mixture is well combined.
30:00In a large bowl, pour margarine mixture
30:02over the toasted matzo.
30:04Mix together until evenly coated
30:06and transfer to a rimmed baking sheet
30:08sprayed with nonstick cooking spray.
30:10Bake at 325 degrees, stirring frequently,
30:13about 10 to 15 minutes.
30:16Once cool, break into pieces over a large bowl.
30:19Mix in a half a cup golden raisins,
30:22a half a cup dark raisins,
30:23the perfect treat to share with friends
30:25and family this Passover.
30:27It's a good thing.
30:28To one stick of melted unsalted butter,
30:31add one cup packed dark brown sugar.
30:34Cook over low heat, stirring until the sugar is dissolved
30:37and begins to bubble.
30:39Drizzle the hot mixture over two sheets of matzo
30:41on a parchment lined baking sheet.
30:43Spread to coat and transfer to a 250 degree oven
30:47and bake until toffee has a rich sheen,
30:50about 10 to 20 minutes.
30:52While still hot, sprinkle with two cups
30:55semi-sweet chocolate chips.
30:57Tent the matzo with foil
30:59and let stand until the chocolate melts.
31:01Spread the melted chocolate evenly
31:03and sprinkle with flaky sea salt.
31:05Let cool in the fridge for about two hours.
31:08It's a good thing.
31:09You have to start with a really good chicken.
31:11This is a very nice three and a half pound chicken.
31:14And then one lemon sliced,
31:17a couple sprigs of rosemary,
31:19a couple cloves of garlic,
31:20a little bit of room temperature butter, salt and pepper,
31:23a trussing string,
31:25and importantly, a meat thermometer.
31:29A little white wine for deglazing
31:31and that's really all it takes
31:33to have the perfect roast chicken.
31:35Let's get to the recipe.
31:37Start with the perfect chicken.
31:40This is a beautiful organically grown chicken.
31:42The giblets are inside.
31:44Reserve those.
31:46And don't forget to wash the bird.
31:49Very important to start with a clean bird.
31:53Cold water inside.
31:56Neck cavity.
31:57And shake it dry
32:00and dry it with paper toweling.
32:04Dry it really well, especially on the outside
32:07because that will help the skin crisp up
32:09and you want a crispy outer skin
32:12and a succulent juicy inside.
32:16And now we want to season with salt and pepper inside.
32:19And just make note that I am not using my fingers
32:25in the salt and pepper.
32:26I'm using these little scoops
32:27which really help keep the salt and pepper bowls clean.
32:32Also, one lemon sliced into quarter inch rounds.
32:41Let's put those in the cavity.
32:43But these things that I'm adding,
32:46three or four sprigs of fresh rosemary,
32:49this really helps impart a great deal of flavor
32:52to the meat of the bird.
32:55And three cloves of peeled garlic.
32:58So now you're ready to truss.
33:00And I like to use a little board
33:02that gets washed in the dishwasher.
33:05And remember to wash your hands well
33:07after doing all of this.
33:08Now truss the bird.
33:10Then we will spread the whole skin with softened butter.
33:15Tuck the wingtips under.
33:17That helps keep the bird roasting evenly
33:20and those little wingtips will burn
33:22if you don't tuck them under like that.
33:25Tuck the neck skin under
33:27and then right over the neck bone like that,
33:29place your string and then you come up
33:32over the drumsticks like that.
33:34Trussing a bird like this allows the meat
33:37to roast at the same time.
33:40Now spread the butter.
33:42Oh, about two tablespoons.
33:46Room temperature butter.
33:48Do this with your fingers.
33:49Just smear it on the dry skin.
33:52Now the butter all over the skin like this adds flavor
33:56but it also aids in the browning process of the skin.
34:00You want a crispy brown skin
34:02while you're maintaining a very nice,
34:04soft and succulent interior.
34:07Now a little bit more salt all over the outside.
34:12Really flavors the skin.
34:14And pepper.
34:16Now place this bird right on a rack
34:19in a heavy bottomed roasting pan.
34:23This is a perfect pan for a chicken this size.
34:25It will roast very nicely in a 450 degree oven.
34:29Now because the back of the oven
34:31is hotter than the front generally,
34:33I would suggest putting the drumsticks
34:37toward the rear of the oven
34:38and the breast toward the front.
34:40And when done, the thermometer should read 165 degrees
34:45when inserted into the thickest part of the thigh.
34:47Approximately 50 minutes.
34:50So here's the roasted bird.
34:51Untrust it.
34:52Remember it is 165 degrees
34:56in the thickest part of the thigh.
34:59And you can take the strings off
35:01and remove the bird itself to a platter.
35:05It's a little hot.
35:06I'll lift it up.
35:09Mm-hmm.
35:12A prettier view, don't you think?
35:16And now take out the rack.
35:19There's not too much in the way of dripping
35:22which is probably a good sign.
35:23But if there's a little bit of fat,
35:25spoon out the fat.
35:27What you want are just those little brown bits here.
35:31And just spoon just the fat.
35:34And then you deglaze the pan
35:36with about a half a cup of white wine.
35:45And turn the heat on high.
35:49And a half a cup.
35:53Bring that to a boil.
35:54And use one of these flat wooden spoons.
35:57This is the greatest spoon
35:59because it really allows you to scrape
36:02what's left in the pan.
36:06Once this starts to boil
36:09and dissolve those brown bits,
36:13those caramelized juices,
36:17it will come up very nicely.
36:19So the white wine is almost reduced.
36:25And now just add one or two tablespoons of butter
36:32to enrich the sauce.
36:35Let that melt into the chicken juices and the white wine.
36:47See a little tiny, tiny bit left in the strainer.
36:52Just things that you wouldn't necessarily want to eat.
36:56Now give the sauce a taste.
36:59Needs a little bit of salt.
37:02Not much.
37:07Perfect.
37:09That little bit of salt
37:11will give the sauce a little bit of a kick.
37:16That little tiny bit of salt added just enough flavor.
37:20Here we have the sauce.
37:22You can put that in a little gravy boat or in a bowl.
37:26You have your roasted chicken.
37:29It's ready to take to the table
37:32and carve up for your family.
37:35Roast chicken.
37:36Our one pot lesson for today
37:39takes place on a baking sheet.
37:41You can use a heavy duty baking sheet like this
37:43with the low sides,
37:44which really helps in oven browning and cooking.
37:48This recipe calls for a half a head of Savoy cabbage.
37:52That's the curly cabbage.
37:53And cut it into a rough slaw.
37:56And one large bunch of Tuscan kale.
37:59This is a dark green, very nutritious vegetable
38:02that has become very popular in the last year or so.
38:06Kale is really the it vegetable right now.
38:09Two tablespoons of olive oil.
38:12And some freshly ground black pepper.
38:15I'd say about a quarter of a teaspoon.
38:18And a half a teaspoon of salt.
38:22Toss to make sure the leaves are well coated with the oil.
38:26Get this right on a baking sheet.
38:27Oh, and by the way, did I mention,
38:29preheat your oven to 450 degrees.
38:35Great, now just put this on your baking sheet.
38:39Spread it in an even layer.
38:44And get that right into the oven for six minutes.
38:49The greens have cooked for six minutes.
38:51They're wilted.
38:52They smell really, really good.
38:55And here are our salmon fillets, four to six ounces each.
38:59Boneless, skinless.
39:01Season very lightly with coarse salt
39:04and freshly ground pepper.
39:06It's important to season though.
39:09Now this is wild salmon.
39:12And this gets nestled in amongst the greens.
39:17Season the other side with coarse salt
39:22and freshly ground pepper.
39:26And nestle right amidst the greens.
39:33Cabbage, kale, fresh red, beautiful wild salmon.
39:39What could be better?
39:41Get this back in the oven
39:42and cook for approximately 10 minutes.
39:44My rule of thumb is 10 minutes per inch of thickness of fish.
39:50And this looks just about an inch thick.
39:54And while that's in the oven for 10 minutes,
39:56prepare a vinaigrette.
39:58This is a delicious lemony, mustardy vinaigrette.
40:02One teaspoon of finely zested lemon peel.
40:06Always zest your lemon before you cut it.
40:09Two tablespoons of lemon juice.
40:12Squeeze that right into the bowl.
40:14Quarter of a cup of dill.
40:17And generous teaspoon of Dijon mustard.
40:22Some salt and pepper.
40:27And mix this together.
40:29And then drizzle in approximately
40:32a quarter of a cup of olive oil.
40:36Use a whisk.
40:37Works very, very well.
40:39Makes a nice, creamy vinaigrette.
40:42You see how simple a meal for four can be
40:45if you use our new One Pot Cookbook.
40:48It is a phenomenal book
40:50and it's full of amazing recipes,
40:52120 recipes that'll make your life so, so much easier.
40:59There you go.
41:00So the vinaigrette is ready.
41:01Now all we have to do is wait for the fish.
41:05So now it's done.
41:06It's ready to eat.
41:09Divide evenly the four pieces of salmon
41:14with the beautiful cabbage and kale
41:18right onto your dinner plates.
41:22A really healthy and delicious meal
41:27in less than 30 minutes.
41:29Just spoon over that tablespoon or so
41:32of the lemony, dilly vinaigrette
41:35and you have a really healthy and nutritious main course
41:40in less than 30 minutes and only one pot to clean.
41:45It's a great recipe and you're going to love it.
41:47Enjoy.
41:51So this is the flourless chocolate cake dessert.
41:54Yeah, this is, it's a,
41:56the cake is, got a little bit of a pudding quality to it.
41:59So it's a-
42:00I love, I love this kind of cake.
42:03So we have our chocolates already melted.
42:05It's some dark chocolate.
42:06It's a little bit of milk chocolate and the eggs.
42:08I'm sorry, and the butter, excuse me.
42:10So it's like 11 ounces.
42:12All this is on the website at marthastewart.com,
42:14by the way, so we're not going to leave you in the lurch
42:16for this delicious dessert,
42:17but 11 ounces of dark chocolate,
42:20two ounces of milk chocolate,
42:22eight eggs, egg yolks, excuse me.
42:23Okay, but three quarters of a cup of unsalted butter,
42:25all melted to this beautiful glistening chocolate.
42:29Okay.
42:30Keep wanting to go onto the eggs, don't I?
42:32So here's eight large eggs, yolks.
42:33Exactly.
42:34Okay.
42:35Egg yolks, we also have a half a cup
42:37of the light brown sugar
42:39and a third of a cup of regular sugar in here.
42:42And beat that up until it's a ribbon?
42:43We're going to beat it into the ribbon stage,
42:45but I like to take it even further.
42:46I like it till it gets the color almost of mayonnaise.
42:48Oh, good.
42:49Ribbon stage is a good thing to go by,
42:50but this thing is, yeah, as light as you can get.
42:53With the whisk.
42:54Beat it, beat it, beat it, yeah.
42:55The whole time you're doing this,
42:57keep beating that.
42:58Yep, that's done enough.
42:58So we'll take this.
43:00Yeah, so look, everybody,
43:01look at the color, it is beautiful.
43:03I'll do that for you.
43:03Okay, there you go.
43:04I'll do all the hard work stuff.
43:05Oh, I love it.
43:06I'm just going into a bigger bowl
43:07for not a really good reason,
43:08except for that it's a little bit easier
43:09to mix together and to control.
43:12So this is a very light cake.
43:14And you make this often in the restaurant?
43:15I make this every day.
43:16Oh, you do?
43:17Yes.
43:18Okay.
43:18I'm the pastry chef right now, so.
43:20Oh, and should I add the vanilla?
43:21Yes, add a little vanilla.
43:22It doesn't really, you can.
43:23A tablespoon.
43:24Tablespoon of vanilla.
43:26Okay.
43:27And also just a pinch of salt.
43:28I think that's important.
43:29And I'm going to fold this into it,
43:32or maybe you would do this.
43:35We're going to fold it
43:35because we really want to keep this cake light.
43:38Okay, I'll do that.
43:39And then you have the egg whites already.
43:41Yeah, we're going to go over and check our egg whites.
43:43We want these to be stiff peaks.
43:45We're going to take a little bit of this.
43:46It looks beautiful.
43:47And this is going to taste really dark, right?
43:49Yes.
43:50We're going to start with just a little bit
43:51to fluff in there.
43:52Incorporate just a little bit.
43:53Okay.
43:54It gives you a little bit of a starter
43:56before we add in the rest of ours.
43:58My favorite thing to do.
44:00Okay, we're going to add the rest of our egg whites.
44:02Excuse me.
44:03And what about the pan?
44:04How's that prepared?
44:05Okay, the pan.
44:06This is, what we'd like to do
44:08is we'd like to do it in a water bath.
44:09And so that'll keep that pudding cake,
44:11you know, sort of quality in the bottom.
44:12We wrap the outside of a springform pan
44:15with two layers.
44:16So it doesn't leak.
44:17So it doesn't leak
44:18and the water doesn't get inside of it.
44:19I like to line it and spray it several different times
44:21because I just don't like to leave anything to chance.
44:24So I'll spray it.
44:25I'll put my liner and I'll spray it again.
44:27And.
44:28So this is folding nicely.
44:29Yes.
44:30You want to have hot water though to put into this bath.
44:32Sometimes people forget that.
44:34And so you have.
44:34Because it's a bain-marie.
44:35Yeah, and you want everything
44:36to sort of be at the same temperature.
44:37Okay, does that look well enough incorporated?
44:38That looks well enough.
44:40Okay.
44:40Okay.
44:41So we're going to take that.
44:43We're going to add it to our cake pan.
44:47This is going to go in the oven
44:48for about 350 degrees for about 50 minutes.
44:51Okay.
44:52This is a cake that has to be kind of timed out.
44:55So if you think that it doesn't look like it's done yet,
44:58don't worry about it.
44:59Pull it out and you'll have a good quality cake.
45:01Okay, so don't forget to put the hot water.
45:04Yes, hot water is very important.
45:06Okay.
45:07The topic.
45:08This is mascarpone cheese.
45:09Mascarpone cheese has got a little bit of acid to it,
45:11which is really nice for extracting colors
45:14out of things like peppermint.
45:15Oh.
45:16And it also works as a good fun.
45:17So that's crushed peppermint candies?
45:18These are crushed peppermint candies.
45:19Just those?
45:20Just those, yeah.
45:20Oh, look at that.
45:21I was kind of hoping I got to crush them on TV
45:22because they're fun because I like smashing things.
45:25And they left it, they left, no, they said no?
45:27No.
45:28Well, it's too noisy, I guess.
45:29I don't know, I could give you a rolling pin.
45:30Too graphic.
45:31What do you do it with?
45:32So.
45:33A rolling pin?
45:35Oh, that.
45:38There we go.
45:39It did it.
45:40Anything good and sturdy.
45:41Look at that.
45:42Yeah, that's perfect.
45:42We're gonna add a little bit of our sugar to it.
45:46Oh, so that's so easy to crush.
45:47No, it's not.
45:48And big pieces like that are great
45:49because it kind of melts in there
45:51and gives little streaks.
45:52We put a little bit of sugar in there.
45:53Mascarpone cheese with peppermint patties.
45:55Yep.
45:56Mm, yum.
45:57Whipped cream, okay.
45:58The mascarpone also works great as a great stabilizer
46:02for the mascarpone cream.
46:04If it's just whipped cream,
46:06you have to go whipping and beating it again.
46:06You need some chocolate on your fingers.
46:07Do I?
46:08Lucky me.
46:10Lucky me.
46:10I'll just clean your fingers.
46:11Oh, thank you so much.
46:13Like I said, you know, my mom's gonna be watching this,
46:16so she'll probably have something new to tell me.
46:20Okay, so we're gonna.
46:21So now those are the cutest.
46:22I never thought of doing that.
46:24You just take a candy and put it on there
46:25and it melts at what temperature?
46:27This is at, what do we do?
46:29350 degrees for about five to seven minutes.
46:32Look.
46:32It has a great side.
46:33And the other side is really cool too.
46:35If I can get one.
46:36Yeah, look.
46:37But you can use the other side.
46:38Yeah.
46:39I like the shiny side.
46:39Yeah.
46:40So here's our finished cake.
46:43We got to unload our springform pan.
46:48Take a little cut.
46:49This is gonna be, this one actually is gonna be,
46:51this one was done spectacularly.
46:55Okay.
47:00Excuse me.
47:02The pretty stuff that goes there, just like that.
47:06A little garnish.
47:07Pick a good one.
47:08This one, this one's loose.
47:09Okay.
47:10Garnish our cake like that.
47:12Oh boy.
47:13And there you have a decadent dessert.
47:16Very decadent.
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