- 6 months ago
Discover a delightful array of dishes designed to make Mom feel truly special on Mother's Day. From fluffy pancakes to elegant pastries and wholesome brunch options, Martha Stewart's culinary expertise shines through in every bite. Join us as we explore Martha's top picks for creating a memorable breakfast experience that's sure to make Mother's Day unforgettable.
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00:00Now, I'm here with Marcia Cross, who tells me that she's pretty desperate when it comes
00:12to cooking.
00:13So, we're going to make some simple scrambled eggs.
00:15Now, nothing could be easier than that.
00:17This whole thing is terrifying.
00:18Turn on your stove.
00:19Okay.
00:20I think it's this one.
00:21There.
00:22Okay.
00:23Okay.
00:24I'm just on kind of medium.
00:25Mm-hmm.
00:26And you can put...
00:27You do that.
00:28You do that.
00:29Okay.
00:30Now, I'm going to use a piece of butter.
00:31As much butter as you want.
00:32Okay.
00:33That?
00:34Yes.
00:35No, no.
00:36No.
00:37In there.
00:38You can take it out.
00:39Just put it in there.
00:40Excellent.
00:41I wasn't kidding.
00:42We're cooking in the pan.
00:43I think it's good to cook scrambled eggs in the pan.
00:45Okay.
00:46Good.
00:47All right.
00:48So, now we have three eggs.
00:49Yes.
00:50And you can break a fourth egg if you'd like.
00:52Do you like a green egg or a brown egg?
00:55Sure.
00:56Okay.
00:57Brown's good.
00:58Okay.
00:59Now, I'm going to put this in a bowl.
01:00And then, with your whisk, just whisk these up.
01:03Okay.
01:04Perfectly good.
01:05Now, you can add two tablespoons of heavy cream.
01:10This is for a rich scrambled egg.
01:13Now, if you're on a diet, forget the cream.
01:15Okay.
01:16Okay.
01:17And then, is your pan...
01:18You can just...
01:19Oh, here we are.
01:20Push the butter around a little bit.
01:21Maybe I should just pretend I'm in character and I'll do better.
01:24Yes.
01:25Make believe...
01:26There we go.
01:27...that I'm just cooking for...
01:28Pretend.
01:29Do you have a new boyfriend now that your husband died?
01:30Oh, well, it could be anybody, so...
01:31Oh, it could be anybody.
01:32Anybody on the street.
01:33I mean, they're very...
01:34Maybe it's the mailman.
01:35That's the odd thing.
01:36I mean, I don't know why you're just...
01:38All of them are just so hungry in certain ways.
01:45All those ladies on that street.
01:47Okay.
01:48I think I'm doing much better now that I'm acting.
01:50Okay.
01:51Yeah.
01:52Yes.
01:53Now, act.
01:54Now, just pull the egg from the sides.
01:55All right.
01:56I don't know what that is.
01:57And just talk.
01:58Okay.
01:59Well...
02:00So, tell me.
02:01Yes.
02:02Tell me something about the forthcoming season.
02:03Well, I think that it's going to be even better than last year, if that's possible.
02:08Yeah.
02:09Look how beautiful.
02:10I think I'm doing great.
02:11Absolutely perfectly.
02:12And then you take your little shells, and then you can just fill your little egg.
02:16Okay.
02:17With the little spoon you're using?
02:18Yeah.
02:19And you can do it that way, but if you want to know a secret, which makes it very easy,
02:24is put the egg into this little bag.
02:27See the bag that's in the glass there?
02:30Yes.
02:31So, put your scrambled egg.
02:32The secret is not to overcook, don't overcook the eggs.
02:35I really do, I'm really in awe of people who are really good in the kitchen.
02:41And make sure there's no ring on the, see, on the pastry bag.
02:44Of course.
02:45Just a little adapter tip.
02:47Right.
02:48And then you can just squeeze.
02:49Now, you might find this is a little hot, so be careful.
02:52And then you serve it on a little silver tray.
02:54You have silver trays, right?
02:55Of course.
02:56So, here's the pancake batter, and you're going to make it from scratch.
03:01Okay.
03:02So, take your big bowl.
03:03Okay.
03:04Alright, and we're going to add to this bowl our dry ingredients first, one and a half
03:07cups of flour.
03:08Okay.
03:09Now, my little secret ingredient, which I love, is a half a cup of yellow cornmeal.
03:14Very finely ground yellow cornmeal.
03:16Now, how'd you think that up?
03:17Because I've never heard of that.
03:18That's going to make me go.
03:19Well, it's just an addition.
03:20Okay.
03:21It's just a little addition.
03:22And then you're going to add three quarters of a teaspoon of salt.
03:25Okay.
03:26And now, what you're doing with your big whisk is you're actually aerating the dry ingredients.
03:30Right.
03:31So, really do it all the way around so you don't get it all mixed in.
03:33And you're also going to add two teaspoons of baking powder.
03:36Baking powder.
03:37So, make sure you get it all in there.
03:38One teaspoon of baking soda, because we're going to be using buttermilk, and you need
03:43baking soda to counteract the acidity of the buttermilk.
03:46Okay.
03:47And three teaspoons of sugar.
03:49Okay.
03:50Granulated sugar.
03:51Okay.
03:52So, those are our little ingredients here.
03:53Yeah.
03:54Mix those up.
03:55And now, we're going to add buttermilk.
03:58Three cups of buttermilk.
04:00Add the melted butter to your buttermilk.
04:03And you can't just dump it all in at the same time?
04:05Well, no.
04:06Don't add the butter to the flour, because then it'll get lumpy.
04:07Okay.
04:08Okay.
04:09We're going to have a little bit of lumps in here.
04:10And two egg yolks.
04:11And you can just beat up the egg yolks in a little dish, and just put that into the
04:16buttermilk too.
04:17My problem is, the batter, I mean, do you blend it smooth?
04:21Do you make it lumpy?
04:22So, everyone has a different opinion.
04:24Yeah.
04:25Well, you'll see.
04:26Okay.
04:27You have little mistakes too.
04:28Okay.
04:29Okay.
04:30One little mistake.
04:31Oh, my gosh.
04:32Yeah, you just hide it.
04:33Like that.
04:34And then, they will never know.
04:35Now, just pour slowly your wet ingredients into your dry ingredients.
04:40Oh, that's cool.
04:41Yeah.
04:42So, and don't over-stir.
04:43Don't over-whisk.
04:44Don't over-beat.
04:45See, why not?
04:47Is it that gluten thing?
04:48Well, no.
04:49It's just that you want a little tiny bit of lump, a little texture, but you don't want
04:54great big lumps.
04:55And you don't want it real, real smooth.
04:57Buzzing away, you know, trying to get it all smooth like you see on TV, but I guess you
05:01should come up with your own pancake batter.
05:02Two egg whites, beaten until they're soft peaks.
05:05And that just lightens up the batter really nicely.
05:08Now, the griddle, now, don't you do that at home?
05:11The egg whites beaten special.
05:13Okay.
05:14And just fold it in.
05:15It looks a little lumpy, but that's going to add a little bit of airiness to those pancakes.
05:20The griddles are non-stick griddles, and you can spray them a little bit with vegetable
05:25spray, just a little bit if you want.
05:28And I'm going to make the job very easy for our guest.
05:32You can just put yours.
05:33So, now, well, that's going to look normal.
05:35These things, people think, look like the third moon of, you know, Jupiter's sun or
05:39something.
05:40They're just horrible.
05:41Well, try.
05:42People won't eat them.
05:43Try that with the ring, and then I will show you.
05:45So, it's like training pancakes here.
05:46Yeah.
05:47I don't like pancakes that are too big.
05:48Okay.
05:49So, it's just the way you drop the batter on the griddle, and like that, and I'm making
05:54a little one.
05:55A little.
05:56Silver dollar.
05:57For Francesca.
05:58And do I try one without?
05:59Yeah, you can try some without.
06:00Now, just don't plop it on too fast.
06:02Don't, you know, yeah, that's fine.
06:05Stop.
06:06Okay.
06:07And just put them all on the griddle.
06:09Cover your griddle.
06:11Try to maximize the cooking time and the cooking space.
06:16And then these just cook until one side is a golden brown, and then the other side.
06:21Yeah, before and after.
06:22A perfect pancake.
06:23And it's more about the batter than it's about the size and the shape.
06:28I have some observers here in the kitchen today, Francesca and Sharkey.
06:32They want to learn how to make French toast, and I'm sure you do too.
06:35French toast can be a little challenging to make if you're serving more than a few people.
06:40That's why we came up with the idea of transforming my favorite French toast recipe into one I
06:45call oven-baked French toast.
06:48Now I can make 12 slices at a time, and you can too.
06:52Let me show you.
06:53We love to make French toast with flavorful bread, a wonderful hollow bread.
06:59You can use a French brioche like this.
07:02The French call French toast pain perdu, lost bread, because it's a way of reviving bread.
07:08And French bread, you know, becomes dry after a day sitting on your counter, and you have
07:13to do something with it, make it into breadcrumbs or French toast.
07:17But the brioche, I'm using a fresh loaf.
07:19It can be a day-old loaf too, and I'm going to use the end slice because we have hungry
07:24people and I don't even like to waste the end.
07:27I would cut the crust off just from the end and cut the bread into half-inch slices, maybe
07:34a little thicker than a half an inch.
07:37Using a serrated knife like this makes the slicing very easy.
07:42You can use store-bought white thick-sliced bread.
07:46If you're on a diet, you can use thin-sliced bread, but don't up the slices that you consume.
07:52So there we have just the right number of slices.
07:54Hey dogs, are you waiting for your French toast?
07:58They haven't had breakfast yet, and they're going to get hungry.
08:01So six eggs, six large eggs, in a big bowl for one loaf or 12 slices of bread.
08:09And these are farm-fresh eggs.
08:11I just collected them from the henhouse, and they are so beautiful.
08:16Really hard-shelled and gorgeous yellow yolks.
08:22Six.
08:24And break those up with a whisk or with a fork.
08:28One and a quarter cups of whole milk.
08:31You can use heavy cream if you want.
08:33You can use half and half.
08:35Mom used to use whatever was in the kitchen.
08:39So one and a quarter cups of milk.
08:44And very important, the flavoring.
08:47A big pinch of salt.
08:49I use kosher salt.
08:52One tablespoon of sanding sugar.
08:55I'm using sanding sugar because it's a little bit sparkly and a little bit larger grain
08:59than regular granulated sugar, but you can use regular sugar.
09:04And two and a half tablespoons, this is kind of important, the orange-flavored liqueur.
09:10I'm sure in your liquor cupboard you have some orange-flavored liqueur.
09:15So two and a half tablespoons.
09:19The zest of a nice, bright-skinned orange.
09:24I find this is the easiest way to zest an orange or a lemon.
09:28If you don't have an orange, you could use lemon.
09:30But the orange just adds such a great flavor with the orange liqueur.
09:36Approximately one and a half teaspoons of orange zest.
09:42And cut the orange in half and just squeeze about two tablespoons of orange juice right
09:50into your mixture.
09:51Again, it just adds a flavorful deliciousness to the mixture.
09:57Now, I have two baking sheets lined with a nonstick pad.
10:04The oven is preheated to 375 degrees, and these nonstick pads are very, very good for
10:12lack of cleanup.
10:14You're going to have everything on the pad and it just comes right off.
10:16It also is nonstick.
10:21You could use parchment, but not in this recipe because we're going to put these under the
10:25broiler and parchment would burn.
10:28And now soak your bread, but not too long.
10:33You want to just dip it one side, turn it over.
10:40Notice how I'm using the fresh slice of bread to keep the drips right here.
10:46It's just a little tip.
10:50Just lift it out.
10:51Don't leave it in too long because the bread tends to soak up a lot of this liquid.
10:58And just continue doing this until the liquid is used up and the bread is all soaked.
11:04Boy, does that look delicious.
11:08And how nice that you're not frying anything.
11:11That's the beauty of this particular French toast recipe.
11:16Just letting the last slice soak everything.
11:19Now, take this to a 375 degree preheated oven.
11:25Put it on the middle rack.
11:27And I have two ovens here.
11:28I'm just putting one in the top and one in the bottom.
11:32Ten minutes.
11:34Look how nice and golden these look, but they need to get a little bit brown.
11:38So make sure that the oven is on broil at 480 degrees and watch it two to three minutes.
11:46Done.
11:47This is really attractive looking.
11:51Really delicious.
11:53Now, my brothers could eat, oh, about six pieces of this each.
12:03I could eat two.
12:05How about you?
12:06I suggest that you invite some friends over this weekend.
12:11Make a nice breakfast.
12:17Serve it hot out of the oven.
12:20It's best that way.
12:28And I would sprinkle with a little bit more sugar.
12:33Since we haven't fried this and there's no grease and no calories from butter, you could
12:39even add a little tiny bit of butter on top like that.
12:46Let it melt right into the hot toast.
12:49That should melt nicely.
12:51And then a little bit of syrup, real Vermont maple syrup or Maine or New Hampshire or New
13:00York State.
13:02And that is a delicious breakfast.
13:05One of the best sandwiches I've ever had is the bacon and egg and cheese sandwich at a
13:11little cheese shop right here in New York City.
13:14That is delicious.
13:15Fontina cheese, fried egg, bacon, and English muffin.
13:20So I thought I'd show you how to make my favorite breakfast sandwich.
13:23Grated cheese, sliced cheese, bacon, highest quality bacon you can find.
13:29And it can't be bacon that's been sitting around cooked for a long time.
13:35It has to be freshly cooked like this.
13:39English muffin, just warm it on the griddle.
13:42Fry it first, then turn it over and toast the inside.
13:49And I'm going to find the biggest, nicest egg I have to toss up.
13:55I think this one.
13:56And we're going to fry the egg right in the bacon grease.
14:02The bacon can stay in there.
14:05And just break your egg right into the same pan.
14:09Doesn't that look good?
14:14I always sprinkle my fried eggs with a little bit of salt and pepper.
14:22And I don't turn them over.
14:24So now our English muffin is nicely toasted.
14:29Put on some Fontina cheese.
14:35Don't break the yolk.
14:36If you break the yolk, fry another egg.
14:39And if you like, you can just take a little bit of the bacon grease and pour it over the
14:47yolk.
14:48That helps cook the yolk.
14:50There.
14:52Bacon looks done.
15:00So now on top of the egg, put a little bit of grated Fontina right on top.
15:06Melt into the egg.
15:08And this is getting nice and soft.
15:11A little bit of pepper.
15:15Put your bacon right on top.
15:18Looking good.
15:25And our egg is done.
15:31This goes on top of the bacon.
15:33I think I better build this right on my plate.
15:41And this muffin goes right on top.
15:46Now that's my favorite egg sandwich.
15:50And I think it's the perfect way to start your day.
15:52We're going to put our dry ingredients through a sifter.
15:55Okay.
15:56It's not in there, right?
15:57No.
15:58Flour.
15:59Four cups of flour.
16:00Don't write this down.
16:01It's on the website.
16:02And it's in the book.
16:03Okay.
16:04One teaspoon of salt.
16:05Right.
16:06Three quarters cup of sugar.
16:07And one tablespoon of baking powder.
16:08Yep.
16:09And one teaspoon.
16:10Perfect.
16:11Plus one teaspoon.
16:12You want to sift that?
16:13Okay.
16:14Great.
16:15While you're doing that, can I start this part?
16:16Yes.
16:17Okay.
16:18Good.
16:19We have six egg yolks.
16:20So the bakery is 11 years old?
16:21Yes.
16:22Yeah.
16:23It's pretty amazing.
16:24Should I keep whipping the egg whites?
16:25Sure.
16:26You can.
16:27I'm going to mix the yolks with the milk.
16:28I brought my own eggs in for you.
16:30No wonder they're whipping up so beautifully.
16:34We're going to do a teaspoon of vanilla.
16:38Perfect.
16:40And some melted butter.
16:41Three quarters of a cup.
16:42One and a half sticks?
16:43Yep.
16:44Exactly.
16:45Oh, and the nice egg whites.
16:46Great.
16:47Not too hard, right?
16:48You can go a little more.
16:49A little more?
16:50Okay.
16:51They don't have to be too soft.
16:52Medium to stiff peaks is perfect.
16:55And this part of the recipe is pretty simple.
16:57I'm going to do the egg and milk mixture and vanilla right into the flour.
17:04And I'll show you a couple of tricks.
17:06One of the things, we don't really want to mix this too much.
17:08So what I like to do is just go around the edge, and then I like to kind of spin the
17:13bowl a little bit.
17:14And I kind of want to like chop it a little bit with the whisk because I really don't
17:18want to mix it too much.
17:19I want lumps in it, yet I want the flour dissolved.
17:22Okay.
17:23Okay?
17:24That's it?
17:25And then we're going to do the whites in two stages.
17:29Okay.
17:30Okay?
17:31So we're good like that.
17:32Why don't you add half of the whites to this?
17:33Okay.
17:34And I'm going to keep the whisk.
17:35I'm not going to go to the spatula yet.
17:36Okay.
17:37Okay?
17:38That's great.
17:39So basically what I'm going to do is I'm going to turn the bowl again and just kind of lift
17:41it up from the bottom.
17:42We don't want to hurt the whites too much.
17:44So how many eggs do you use a day?
17:48How many eggs a day?
17:51About six cases, 30 dozen eggs in a case.
17:54In a case?
17:55Yeah.
17:56Times six?
17:57A lot.
17:58180 dozen times 12.
17:59How much is 180 times 12?
18:00That's 1,000 eggs a day at least.
18:01Fantastic.
18:02I love that.
18:03We serve about 600 orders of pancakes a week.
18:07It's a little nuts.
18:08So it's 1,800 if it were 10, so then it's 120, 140.
18:13It's 2,040.
18:14Oh my God.
18:15That's a lot of eggs.
18:16Yes.
18:17See, I love to think back.
18:19I'm probably wrong.
18:20Okay.
18:21Somebody checking that on your little handheld computer?
18:22A little calculator?
18:23All right, Martha.
18:24Now the rest of the whites, just delicate, and fold it in.
18:29Perfect.
18:30Good.
18:31So fabulous.
18:32So lightweight.
18:33And that's the secret of our pancakes, okay?
18:34Yes.
18:35We like to just fold the whites in.
18:36Now, can you use the blueberry, please?
18:37Sure.
18:38Okay.
18:39I'll add the fruit.
18:40Okay.
18:41Now, how many?
18:42I like a lot of blueberries.
18:43Okay.
18:44Me too.
18:45But not too much.
18:46So you don't put the blueberries in the batter?
18:47I don't put the blueberries in the batter, because they'll bleed, and we don't want that
18:48to happen.
18:49Oh, okay.
18:50Okay?
18:51And then I'm going to do two more, and we'll do that for banana walnut.
18:52How's that?
18:53I don't like banana walnut.
18:54You don't?
18:55Let's make them all blueberry, then.
18:56No.
18:57We have to do that for the people who do like banana walnut.
18:58You got it.
18:59And we serve both flavors at the bakery.
19:00Oh, yeah.
19:01Which is the most popular?
19:02Blueberry, definitely.
19:03I'm sure.
19:04Definitely.
19:05Okay.
19:06Now, how many?
19:07I like a lot of blueberries.
19:08Okay.
19:09Me too.
19:10But not too much.
19:11Okay.
19:12Blueberry, definitely.
19:13I'm sure.
19:14Definitely.
19:15Okay.
19:16This is syrup.
19:17This is a maple butter, okay?
19:18Is this blueberry?
19:19Yes.
19:20Yeah.
19:21That's blueberry.
19:22So this is our maple syrup.
19:23It's pure maple syrup.
19:24And what we're going to do, like a French butter sauce, Martha, when you do like a beurre blanc,
19:28and you whip it in, so you get an emulsification here, we're making this maple butter.
19:34You're starting without me?
19:37I am.
19:38Okay.
19:39I cannot.
19:40I have to stand in line.
19:41Thank goodness.
19:42It's cold outside.
19:43That's great.
19:44But, you know, right after the show, ladies and gentlemen, we just ronder down to Clinton
19:49Street, right?
19:50Absolutely.
19:51We're open until 11 o'clock, and we even serve our pancakes at night.
19:57Great recipe.
19:58Great book.
19:59Very, very lovely.
20:00Thank you very much.
20:02I'm going to show you a recipe that's in the book.
20:06It's very simple.
20:07And, oh, first we have to top the eggs.
20:10That's the part I was practicing in the back.
20:11Oh, you were.
20:12Did you break an egg?
20:13Several.
20:14Several.
20:15Oh, okay.
20:16Well, here, we're going to have a little bowl here.
20:17You have a discard bowl.
20:18Now, this little doodaddy, you can have this one, or you can have this one.
20:22This seems to be the new, improved version.
20:24There's nothing inside.
20:25Do you see?
20:26Mm-hmm.
20:27And the only thing that moves is this little handle.
20:30It doesn't move anything in here.
20:31See, when I pull it, nothing's happening.
20:34It's all by vibration and by pressure.
20:38Isn't that interesting?
20:39So, take an egg.
20:40These are all eggs from my garden.
20:41My garden, my chicks.
20:42These are your eggs.
20:43Yes.
20:44No, they're not mine.
20:45They're my hen's eggs.
20:46See, already you're ahead of me.
20:47They're my hen's eggs.
20:48I have no hens in my apartment.
20:49Here.
20:50In your apartment?
20:51No, I would hope not.
20:52Oh, wait.
20:53That one's not nice.
20:54We have to have this one.
20:55Oh, that's a nice one.
20:56That's a pretty colored one.
20:57Okay.
20:58So, point side up, or if there is...
20:59Yeah, that's a point to your side.
21:00Now, use that one, and you hold this on top of the egg, and hold it straight up if you
21:05can, in the palm of your hand.
21:06You have to sort of cushion it a little bit.
21:09And then, you just pull this up, and let this bang down.
21:13All it's doing is adding pressure to the...
21:15Oh, it's not going to do it the first time.
21:17Don't move it.
21:18Keep doing it.
21:19Do it a couple times.
21:20Not too hard.
21:21Is this easier than cracking an egg?
21:23I'm not sure.
21:24Is it?
21:25Seems harder.
21:26And then, the top should come off.
21:28Yes, this one's coming right off in a nice little circle.
21:31Did yours work?
21:32Yes.
21:33It did.
21:34Now, pour the egg into the bowl.
21:36I did it.
21:37Yes, I did it.
21:38You did it.
21:39Now, these eggs will be scrambled, okay?
21:44Okay.
21:45And look, it really...
21:46And then, you can...
21:47If it's a little of that membrane, you can just pull that out.
21:49You have to wash the eggs very well with hot water.
21:51See?
21:52And you can pull out some of the membrane.
21:54And you have a very nicely cut egg, which we're going to fill with the scrambled eggs.
21:58Oh, we're going to reuse this.
21:59I see.
22:00Oh, yeah.
22:01Oh, yeah.
22:02Yours got a little torn up.
22:03Well, you practice.
22:04We're going to practice.
22:06Okay.
22:07So, we have...
22:08We're going to use your egg.
22:09We need about eight eggs all together.
22:11Would you like me to do another one, or no?
22:13No, no.
22:14This is fine.
22:15You want to practice more?
22:16She doesn't want me to do any more.
22:17No, that's okay.
22:18Okay, let me do one more.
22:19Okay, do one more.
22:20You want to use...
22:21Yeah, use that one.
22:22Okay.
22:23Just practice.
22:24I will whisk the eggs.
22:25Yeah, not too hard.
22:26Gentle.
22:27Gentle.
22:28A few times.
22:29Uh-oh.
22:30Oh, this is not good.
22:31No, that was...
22:32We have severe structural damage on that egg.
22:36So, we're going to whisk this.
22:37Let's let her do it.
22:38I'll just be here.
22:39No, no, no.
22:40Oh, please.
22:41Put four tablespoons of butter in each of those pans.
22:43Four tablespoons in...
22:44Yes, it's half.
22:45Half, yeah.
22:46Okay.
22:47Half, and the other half.
22:48Good.
22:49And I like to scramble.
22:50And you can add heavy cream to your eggs if you want.
22:51You can add salt and pepper to your eggs.
22:52I add a little bit of salt and a little bit of black pepper.
22:53Is that fancy pepper or something?
22:54And we have to turn this up a little bit.
22:55Okay.
22:56Okay.
22:57Okay.
22:58Okay.
22:59Okay.
23:00Okay.
23:01Okay.
23:02Okay.
23:03Okay.
23:04Okay.
23:05What else do you want?
23:06What do you want?
23:07Can I add more salt?
23:08No, just freshly ground.
23:09Freshly ground black pepper.
23:10And...
23:11Now, did you know I made...
23:12You don't want to put too much air in your eggs.
23:15I made scrambled eggs yesterday.
23:16Oh, you did?
23:17I did.
23:18And?
23:19It turned out magnificent.
23:20Oh, it's so nice.
23:21We didn't crack the eggs and do the little thing with the thing, but...
23:23No.
23:24But that's only for...
23:25Yeah.
23:26That's only for this way we're going to serve these eggs.
23:27Okay.
23:28Okay.
23:29You're doing well.
23:30So, we have to turn this heat up a little bit.
23:32Yeah, there.
23:33Okay.
23:34bacon, egg, and cheese on English muffins.
23:37Do you approve?
23:38Yes.
23:39Yes.
23:40You know what?
23:41I love English muffins.
23:42I do too.
23:43I don't like the flavored ones
23:44that they're making nowadays,
23:45but the old English muffins,
23:48I can't remember the brand.
23:50What's the brand?
23:50Thomas's.
23:51Oh, Thomas's, of course,
23:52with the nooks and crannies.
23:53Yes.
23:54You toast them just a little bit.
23:55Now you notice there's a lot of butter,
23:58but the richer, for this particular dish,
24:00the more butter, actually, the better.
24:02It makes a really nice scrambled egg.
24:04Now, do you entertain a lot at home?
24:06You know, once in a while we do.
24:09We tend to go out more.
24:10I mean, you know how it is,
24:11living in New York City on a Saturday night,
24:13get a big group, you go to a restaurant.
24:15We have a couple parties a year, though.
24:16We do a summer party.
24:17We do a holiday party, so.
24:18Oh, yeah.
24:19We can still party if we have to.
24:20Yeah.
24:21When called upon.
24:22You have a rubber scraper there,
24:23because we're working in a nice nonstick pan.
24:29And so I'm gonna give you some eggs here.
24:31Okay.
24:33I believe I can do this.
24:34And just keep scrambling.
24:35Yeah, just keep scrambling.
24:36Just stir them around.
24:37That is a lot of butter.
24:38But that's because, well, this is the one,
24:41you're getting just the taste.
24:43You are just getting the taste.
24:44Okay, here.
24:46And we're gonna serve it in that egg cup
24:50with very beautiful caviar on top.
24:53Do you like caviar?
24:54Caviar, oh, yes.
24:54Well, yes, salmon roe caviar.
24:56I rarely have it at 4 a.m. in my kitchen, but.
24:58No.
24:59So not overdone.
25:00Oh, that's perfect.
25:02So beautiful.
25:03Let's move it to a,
25:04okay, so you don't wanna overdo this.
25:06Now, see how nice they are?
25:09Beautiful.
25:10And they're done, but they're not hard.
25:12And so now we're going to put them into,
25:14you put yours into that plastic bag.
25:18That is a piping bag.
25:20Oh, this is getting complicated.
25:21See, this is usually where my egg story ends,
25:23but there's more.
25:24Well, you could put these.
25:25Right onto the plate, right?
25:26You could put these on a big platter.
25:28Looks like we're going to another direction here.
25:29And we're gonna put these
25:30into those hollowed out eggshells that we just made, okay?
25:35So now we have all this beautiful egg.
25:38What'd you do?
25:39What'd you do?
25:40Nothing.
25:40What'd you do?
25:41It just.
25:42That's okay.
25:43Some collateral damage.
25:46Okay, look at that.
25:48So now, that's gonna be.
25:49It's gonna be a little extra salty.
25:50Over there, pick that up.
25:51Oh, it went into the salt.
25:52A little bit of salt.
25:54Don't worry, you don't need any more salt
25:55because the caviar might have a little bit of salty.
25:58Okay, so lift that up.
26:01And.
26:02Oh my goodness.
26:03Ooh, all that.
26:04And then just squeeze it into, it's hot, so be careful.
26:08But you want it hot because you want everybody
26:10to enjoy this.
26:13So beautiful.
26:15It's too hot.
26:16Is it too hot for your hands?
26:17No, I've got it.
26:19Too hot for mine?
26:20Yeah, it's a little hot.
26:21Yeah, yeah.
26:24So you have enough for three eggs.
26:26Ah, it's hot.
26:31How you doing?
26:32Seems like a lot of work.
26:33No, it's not.
26:34It's so easy, look.
26:35And you can make this for a lot of people quickly.
26:37Now, don't get it all over the silver.
26:41I'm ruining Martha's silver.
26:43You'll never have me back.
26:45Well, there.
26:47It's a little hard for a beginner.
26:49I agree.
26:52No, this is just for aesthetics, right?
26:53No, no, squeeze up here.
26:54You could.
26:55You could just put these on a plate.
26:56Just gently, gently, gently.
26:59Oh, I'm sorry.
27:01Oh my gosh, what a mess.
27:03Here, turn this over.
27:05Okay, there.
27:06Good, right?
27:08It's pretty good.
27:08No, no, they're not done yet.
27:11Now you take your beautiful caviar eggs,
27:15okay, and you just put a little spoon of caviar eggs
27:19on top of each.
27:21Do you have a preference on the caviar eggs?
27:22Well, this is affordable, the salmon roe.
27:26And you can go to Russ & Daughters
27:27and get this down on Houston Street
27:30if you live in New York, or you can get it online
27:33and it comes to you in a ice pack.
27:36But if you're going to buy the farm-raised osetra,
27:40it's very, very expensive.
27:41That's like $200 for this much caviar.
27:44And this is more like $30.
27:45Seems like a lot for breakfast, $200.
27:48Yeah, it's a little on the steep side.
27:50But look how pretty this is.
27:53Not for nothing, but I feel like,
27:54and we'll let the audience decide,
27:55mine are a little more beautiful than Martha's.
27:58They definitely are.
28:02You're all in deep trouble.
28:04There, okay.
28:05And if you have this beautiful little service,
28:09do you have a little service like this at home?
28:11No, I do not.
28:12Oh, well, that's something nice to get for your wife.
28:13You know, when she's pining away
28:15for a present from you, Willie?
28:16Get her the egg holder?
28:17Yeah, look how beautiful.
28:20And then you serve this with brioche toast like that,
28:24and little napkins, and you can hold that.
28:27And this is actually a very, very nice dish to serve.
28:30Oh, here, these little cups come out like this.
28:32Oops, like that.
28:34And you eat with a spoon.
28:37Oh, it's not like a shot?
28:38No?
28:40No, it's just like this.
28:43So just take a little taste and let me know what you think.
28:47Mm, very good.
28:50Oh, great.
28:52This tiny little grain is called quinoa,
28:55and it is tiny, but it is mighty.
28:57It contains a tremendous amount of protein.
29:00It's considered a complete protein
29:02because it contains all eight essential amino acids.
29:05And it's also higher in unsaturated fats
29:08and lower in carbohydrates than most other grains.
29:12While many times it's served in savory side dishes,
29:15quinoa makes a wonderful hot breakfast cereal.
29:18And I thought I'd show you how to use it.
29:20This is white quinoa.
29:22And the first thing to do is wash the grains.
29:25Just run some cold water on the grains
29:29and put it in a strainer.
29:35The seeds are covered with a layer of saponin,
29:39which is a bitter, soapy resin
29:41that forms a lather on contact with water,
29:43and it should be washed off.
29:45This is to keep insects away from the grain itself.
29:49And these are actually the fruit of a plant
29:51that belongs to the same family
29:53as beets, chard, and spinach.
29:56So here we have the quinoa, all rinsed.
30:01And now we can start making our wonderful cereal.
30:05Two cups of milk,
30:08which we are going to bring to a boil.
30:13Milk comes to a boil rather rapidly,
30:15and we're going to add the quinoa to the boiling milk.
30:20And we should also have, for the cereal,
30:22brown sugar, cinnamon, and some fruit,
30:26whichever fruit you want to use,
30:28like blueberries, raspberries.
30:30Okay, it's just coming to a boil,
30:33and we're going to add the quinoa to the milk.
30:37This is going to expand to four times the original volume,
30:42so make sure you have a large enough pot.
30:46Stir it in well.
30:48And another very nice feature about quinoa
30:51is that it is gluten-free,
30:53so with so many people suffering from gluten intolerance,
30:57this is a great source, not only of protein,
31:00but also of magnesium, iron, and potassium.
31:04So turn this down to a simmer,
31:05and cook until the quinoa is thick and plump.
31:10After 10 minutes, add one tablespoon of brown sugar,
31:16and a little bit of cinnamon to taste.
31:19Oh, about an eighth of a teaspoon.
31:22Quinoa is relatively new to the American market,
31:25but it was a favorite grain of the ancient Incas
31:28who used it for hundreds and hundreds of years.
31:32Now simmer that eight minutes longer.
31:36So now 18 minutes are up.
31:38The quinoa is done, and you can serve it.
31:42What a very healthy and delicious breakfast.
31:47If it's a little thick, you can add a little bit more milk,
31:50even heavy cream.
31:53But this is a gluten-free breakfast
31:57that everyone in your family will enjoy.
32:01A little bit more milk.
32:07A sprinkling of berries.
32:10Raisins would be delicious.
32:13Raspberries, blackberries.
32:14A healthy, delicious, and nutritious breakfast cereal.
32:19So many people tell me that they are intimidated
32:22to bake with yeast.
32:23Well, I hope that this recipe really does encourage you
32:27and not intimidate you.
32:29One of the most rewarding things
32:30that a home baker can do is make yeast dough.
32:34It is very rewarding.
32:36The smell, the texture, the feel,
32:39all of the senses are gratified
32:41when you make yeast dough at home.
32:43So we start off first proofing our yeast.
32:46Two packages of active dry yeast.
32:48And put the yeast in water
32:50that's between 105 and 110 degrees.
32:54I sometimes just stick an instant read thermometer
32:56in the water and just let the yeast proof.
33:01Proof means exactly that.
33:04You're testing it for its quality
33:08of being able to raise the flour into a nice light dough.
33:13We wanna make sure that the yeast is active.
33:16Make sure that you stir the yeast into the water.
33:19It's starting to bubble.
33:21That way you know it's alive.
33:23So we're gonna leave that
33:24and now we're gonna start with the dough itself.
33:26We're gonna cream butter.
33:27One and a half sticks of unsalted butter.
33:31We're going to have two large egg yolks.
33:36Not whole eggs, just the yolks.
33:40So here's our egg yolks.
33:42Now to the butter we're gonna add
33:43a quarter of a cup of granular sugar.
33:48Okay, so cream your butter and your sugar.
33:51I'm gonna add the egg yolks now.
33:52You can see how they incorporate into the butter and sugar.
33:57And we're using one cup of bread flour
34:01which has a higher gluten content than all-purpose flour.
34:06And one and two thirds of a cup of all-purpose flour.
34:11Unbleached, high quality.
34:14And to that we're gonna add one teaspoon of salt.
34:19And you can whisk this up.
34:22Ooh, this looks really good.
34:24Now add your sour cream, a third of a cup.
34:28Sour cream, high quality sour cream.
34:31Some vanilla, half a teaspoon.
34:40And the white vinegar, one teaspoon.
34:44And this acts as a tenderizer in the dough.
34:48An odd addition, but you'll see when you taste
34:52the different products that we're gonna make
34:54it really adds something special to this dough.
34:57We have to add our yeast, which has proofed.
35:04It is all dissolved.
35:10Scrape that in.
35:15And then you'll add your flour.
35:23And you'll see it kind of breaks up
35:26but don't worry about that.
35:27It will come together and make a nice, malleable dough.
35:33Scrape down your bowl.
35:42Okay, so now we can start adding slowly
35:48our dry ingredients.
35:52And beat it for two to three minutes.
35:56So this is what the dough looks like.
35:58You can turn it out onto a floured work surface
36:01and then knead it until it's a little bit smoother
36:04and forms a ball.
36:05So you see, I'm not going to incorporate a lot of flour
36:08cause it doesn't really need any more flour.
36:11And this will be set in a bowl
36:13and you don't have to even butter the bowl
36:15because this dough is buttery already.
36:18So the recipe actually asks you to knead this dough
36:21for five minutes and notice I'm turning
36:24and pushing with the heels of my hands,
36:27pulling back with my fingers,
36:29pushing with the heels of my hands,
36:31trying not to add too much flour.
36:34If you add too much flour,
36:35you're just going to get a heavier dough
36:37and this doesn't really need it at all.
36:39You don't want sticky dough, but you don't want dry dough.
36:44Dry dough is worse than sticky dough.
36:47So here we have a very nice dough.
36:50It's smooth, it's not wet.
36:53It's almost as smooth as a baby's bottom.
36:55And so now get this right into a large bowl,
36:59cover it with plastic wrap.
37:02You don't want it to dry out.
37:06And I always like to put a flour sack towel
37:08over the slightly damp
37:11and put it in a warm place to dry.
37:14Find that warm place in your kitchen
37:16and just let it rise until it's doubled in bulk.
37:21It's nice right back here.
37:22We have one that's already doubled in bulk right here.
37:26Yes, this looks very good.
37:33It smells great.
37:35It smells yeasty, slightly, slightly sour.
37:40And I don't mean that in a bad way,
37:42slightly sweet and it feels very nice.
37:45Now, when you poke your finger in it, look, it deflates.
37:50And that's, you can tell it has really risen.
37:53When you draw it all together,
37:55it is going to decrease in size and it's ready to work.
38:02This is your risen dough.
38:04And this modest little handful of dough
38:08will make a dozen of the best sticky buns
38:12or a dozen of the best sugar buns you pick.
38:16New kitchen, this does call for a wonderful celebration.
38:21And I have the perfect drink.
38:22It's my trick of the trade.
38:25Joey, do you know what's in here?
38:27I have no idea, but could we make a few of them?
38:29Okay, we can do it in the juicer.
38:31Yeah.
38:32I mean, it's really delicious.
38:33This is what I recharge my batteries
38:36with every single morning.
38:37I don't leave my house without it.
38:38Okay, and it's a guaranteed battery recharger.
38:40It's the green juice, okay?
38:43And you need a juicer like this.
38:46But how about just a pear, some celery?
38:50Oh, celery gives such good-
38:52Good for you and a lot of fiber, too.
38:53Cucumber.
38:54The whole thing in there just like that?
38:55The whole thing.
38:57Parsley.
38:58Parsley's good for you?
38:59Ginger.
39:00Ginger?
39:01Yes, oh, parsley is so good.
39:02It gives that pungency to the drink.
39:05I just got that stuff.
39:05Where's the ginger, Martha?
39:07Oh, the ginger, the ginger.
39:08Here it is.
39:09Oh, just a piece of ginger.
39:10Do you gotta take the skin off the ginger to do that?
39:12Nope, don't have to take the skin off the fruit,
39:14off the ginger, off the orange.
39:16There, that's the ginger.
39:18And even a piece of orange or two, okay?
39:23This is what every morning,
39:24do you drink this in the morning?
39:25No, I don't.
39:26What do you drink in the morning?
39:27Hot chocolate?
39:28Sometimes hot chocolate.
39:29No, bad.
39:30Chocolate milk or water or, you know,
39:34sometimes just plain orange juice.
39:36So, now how do I get this off?
39:38There.
39:38There we go.
39:39Okay, now this is so spectacular.
39:43I wanna pour you a fresh one.
39:45Even though these are fresh, all of these,
39:46Nicky made them in the kitchen.
39:48Nicky's the best.
39:49Oh, and not in this kitchen, in the prep,
39:50nobody's allowed to use this kitchen until,
39:52for the first time until I use this kitchen.
39:55That's right.
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