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Be My Guest With Ina Garten - Season 6 Episode 1 -
Tina Fey
Tina Fey
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00:00I'm Ina Garten, I love to invite interesting people to my house for good food, great conversation, and lots of fun.
00:07The award-winning actor, comedian, writer, and producer Tina Fey is joining me for a wonderful day at the barn.
00:15I'm welcoming her with my breakfast panna cotta.
00:17It's an option that you're allowed to eat custard for breakfast.
00:20We're talking about fear.
00:22You're making things up on the spot with no planning, no script.
00:25Oh my God.
00:26And fame.
00:27People say, like, uh, Sarah Palin, still.
00:30Or sometimes people say, like, Amy Poehler, and like, close.
00:33Then Tina's in the spotlight, making her Greek potatoes.
00:36I'm just so nervous. I forgot I was right-handed.
00:39To go with my chicken with creamy mustard sauce.
00:42That's where things get a little heated.
00:44We're like in an episode of The Bear now.
00:46Come on up, come on up, come on up.
00:48Dreams do come true.
00:54Is there anybody who doesn't love Tina Fey?
00:56She's smart, she's funny, she's so much fun to spend time with.
01:00And I understand she likes old-fashioned custards, so I'm going to make her breakfast panna cotta.
01:05I'll show you what it is.
01:07So I'm starting with one and a half cups of heavy cream, and then two cups of yogurt.
01:12I use whole milk yogurt.
01:13So panna cotta is a classic Italian dessert.
01:18I usually make it with salted caramel or raspberry sauce, but for breakfast, I like to make it with berries and granola.
01:25So to the cream and yogurt, I'm going to add lots of vanilla and some maple syrup.
01:29Very breakfasty.
01:30Two teaspoons of vanilla.
01:32Good vanilla extract.
01:33Really important.
01:33And then, so it has the deep vanilla flavor, and it really looks like vanilla.
01:40What I'm going to do is put a vanilla bean in it.
01:42My favorite smell.
01:45Maple syrup, one and a half tablespoons.
01:47Give it a little breakfast vibe.
01:48I'm just going to mix this together.
01:52Okay, so that's the cream mixture.
01:54Now I've heated up some sugar and cream together, and I've dissolved some gelatin.
02:01It's going to thicken the panna cotta.
02:03Just let that dissolve.
02:04Put that together.
02:06One of the great things about this is that you can make it the night before.
02:09In fact, you have to make it the night before, so it sets in the refrigerator.
02:13Okay, that's dissolved.
02:15And now I'm just going to stir this in.
02:16And amazingly, that's it.
02:24Okay, now I'm just going to fill the glasses.
02:26And while I do that, let me tell you about my fabulous friend, Tina.
02:30Tina Fey is a multi-talented comedian, writer, actor, and producer.
02:35She was raised by a Greek mom and an American dad in Pennsylvania.
02:39After majoring in drama at the University of Virginia, Tina joined the improv comedy group
02:44Second City, where she met her longtime friend and collaborator, Amy Poehler, and her composer
02:49husband, Jeff Richmond.
02:51And she hasn't looked back since.
02:53Tina made history becoming Saturday Night Live's first female head writer, where she later
02:59joined the cast as co-anchor of the Weekend Update.
03:02And throughout her career, she returned to SNL to play standout roles like VP candidate Sarah
03:08Palin.
03:09Tina also created and starred in the TV series 30 Rock, playing the lead role Liz Lemon, earning
03:16her two Golden Globes and three Emmys.
03:19She also wrote the screenplay for the hit movie, Mean Girls, and the Broadway stage production,
03:25which she later adapted into a musical film.
03:27She is the youngest recipient of the Mark Twain Prize for American Humor.
03:32Tina lives in New York with her husband and two daughters.
03:35She and I first met when she asked me to do a cameo on 30 Rock.
03:39I can't wait to see her.
03:41She's amazing.
03:43Okay, this is going in the fridge overnight to set.
03:46And then I'm going to put on berries and granola.
03:49See you tomorrow.
03:56This is going to be a world-class day.
03:59Tina Fey is coming to the barn.
04:01Fun to follow.
04:05Well, I am on my way to Ina Garten's house right now.
04:08And what she doesn't know is, I am going to ask her to marry me.
04:13Nope.
04:13I'm going to cook with her.
04:15And I might actually even cook something for her.
04:18I'm a little bit nervous about it.
04:24Panna cotta is set overnight.
04:26One for me.
04:28One for Tina.
04:29Yum.
04:30Okay, we're pulling up to Ina Garten's house.
04:35And we're going to see if she is a real person.
04:38Or just something that middle-aged women created with their minds.
04:44Next, I'm going to put the berries together.
04:46I do raspberries, blueberries, and strawberries.
04:50I hope Tina likes it.
04:52Okay.
04:53We're here.
04:54We're here.
04:55You guys, we're here.
04:56Everyone, be cool.
04:56Be calm.
04:58I'm not going to cry.
04:59And I'm not going to kiss her on the mouth.
05:02Okay, I'm just going to stir the berries.
05:05Oh, my gosh.
05:07Can you be adopted at 54?
05:10The only thing I need now is granola.
05:13And that's where store-bought is just fine.
05:19Hello?
05:21I'm selling Girl Scout cookies.
05:24Ina.
05:25Tina, you're here.
05:26I can't believe it.
05:27So happy to see you.
05:28So nice to see you.
05:30There's nothing better than spending the day with somebody you absolutely love.
05:33I'm so glad you're here.
05:34Come with me.
05:35I made something for you.
05:36Oh, my gosh.
05:37So word has it, you like custard.
05:40Am I right?
05:40But for breakfast, I made a breakfast panna cotta for you.
05:44It's an option that you're allowed to eat custard for breakfast?
05:47If you put fruit and granola on it.
05:48How's that?
05:50So that's for you.
05:52Thank you.
05:52I hope you like it.
05:53I'm quite sure I will.
05:55I'm going to get down to the custardy part.
05:57Anything with granola on is just fine, right?
05:59Yeah, then it's practically medicine.
06:02So good.
06:03Thank you.
06:04Have you ever had to eat anything really strange on a set?
06:06I've eaten entire pizzas.
06:09Really?
06:09Yeah, it was just written that I shotgun a pizza.
06:12I didn't have a plan, but my instincts kicked in.
06:15And I threw open the box, folded the pizza into quarters, and I went from the middle out.
06:21And I was very good at it, I know.
06:23I promise you won't have to eat four of these.
06:25Well, I promise that I could.
06:26How much fun is today?
06:31I'm here with Tina Fey.
06:32She needs no introduction.
06:34I feel like I've entered my own dreams.
06:36Anybody who's ever stood up at a wedding or birthday party and tried to make a funny toast,
06:42They know comedy is so hard.
06:46And, I mean, I've done it and bombed, and I just vowed never to do it again.
06:50Once you've bombed, though, then you're free.
06:53Once you bomb, once you bomb and you realize you survived, now you should probably go do stand-up.
06:59You've freed yourself.
07:00Not a chance.
07:01So, take me back to improv theater.
07:03What was it like touring as a young comedian in an improv group?
07:06We would go out on tour for the Second City, and it was, at the time, the most exciting job I've ever had.
07:11We were paid $75 a show, and we would drive in a van.
07:16Sometimes it would take us, you know, 36 hours to get to the $75 show, and then another 14 hours to get to the other show.
07:25Oh, my God.
07:26You're going out with an ensemble of people, and you're making things up on the spot with no planning, no script, and you really are dependent on each other.
07:33It was not profitable, but it was fun, and it was a real education in getting in front of a real audience who will let you know whether that was funny.
07:43Do your daughters think you're funny, or do they, like, roll their eyes?
07:46Ah, they roll their eyes.
07:47Once in a while, once in a while, I get a nod of approval.
07:52Did they watch Mean Girls?
07:54They have seen Mean Girls.
07:55They don't feel they want to see it anymore.
07:59Kids don't like to watch their mom and stuff, you know, which I get.
08:02And I used to think it was a mom thing, but then I was working with Steve Carell on this last show, and I was sort of relieved to hear that his kids don't watch him in the office.
08:12And I was like, oh, good, it's moms and dads.
08:14It's just your parents.
08:15I took it, you know, less personally.
08:17How important was it to your career starting out at Saturday Night Live?
08:20I can't express enough gratitude.
08:22It's the only job in TV where you can write whatever you want every week, and you can take risks.
08:28You have just the set design, the costume design, the every, it's like the top notch of everything, and these little, what I would call little baby brat writers being like, here's what I want.
08:39There's no other job like that.
08:41And also, one thing I love about my job is every day is different.
08:44And it must be true when you're working on SNL, right?
08:46Yes.
08:47Every day is different.
08:48And it is, listen, it is a high-stress environment.
08:50You learn a lot about failure and surviving failure.
08:53It really taught me everything that I have ever been able to use since.
08:58Tell me about the Restless Leg Tour.
09:00I love the name of it, with your great friend Amy Poehler.
09:03We called it the Restless Leg Tour because we were under pressure to come up with some kind of name for it.
09:09It could have easily been called the Frozen Shoulder Tour, the Dry Eye Tour.
09:12It could have been so many different ailments we could have named it after.
09:15Everyone's so happy to be out.
09:17It's such a joyful experience.
09:18And it feels in many ways like the cleanest transaction of all the things compared to making movies or TV where it's like we go there, we have this experience with the audience.
09:27There isn't, you know, studio notes, network notes.
09:30There aren't five passes.
09:31And everyone has a good time.
09:33And then we go back to a nice hotel and don't have wine.
09:38We're both like, I can't drink wine anymore.
09:40It gives me acid reflux.
09:42Good night.
09:43And we just, you know, are so excited to go to a hotel bed.
09:46But it is really, really fun.
09:48I could do it forever.
09:49You must have young women ask you for advice all the time.
09:52What do you tell them?
09:53It's hard.
09:53You know, I think things are different.
09:55Like, it's hard, even I'm a generation away.
09:58Yeah, you don't know what it is now.
09:59You know?
10:00It's true in the food business.
10:01I mean, it's totally different from when I went in 40 years ago.
10:04It's a different business entirely.
10:06A lot of women ask me, how can I have a cooking show on TV?
10:09Yeah.
10:09And I remember hearing Bobby Flay saying, you don't get a cooking show on TV.
10:13He said, I have them all.
10:17We have them all.
10:18He said, you get a job as a dishwasher, you learn how to bake, you go to cooking school,
10:25you learn a lot, you figure out.
10:26And at the end of the line is the cooking show.
10:29It's not the beginning of the line.
10:30That's good advice that Bob is giving.
10:32And I give similar advice, which is, you know, if you want to make comedy, if you want to
10:35be a comedy writer, like, start writing.
10:37Get it in front of an audience.
10:39Make your friends read it.
10:40And I always tell people if they want to work in TV or film to try to get any job on the
10:44set, it's good if you've done a couple different jobs, because you really kind of understand
10:49what you're asking of people.
10:51That's exactly right.
10:52When you created 30 Rock, did you have any idea how successful it would be?
10:56In many ways, you know, compared to some TV shows, it never really was that successful.
11:01It was never, you know, in the top 10.
11:04Oh, it's so iconic.
11:05Thank you.
11:06I think creatively it was really successful.
11:07We won a lot of prizes and party with the cast of Mad Men.
11:11What a time.
11:12What a time it was.
11:12Who wouldn't want to do that?
11:13When you walk down the street, people call you Liz?
11:16No, let me think.
11:17If people ever says anything to me on the street, people say like, oh, Sarah Palin.
11:21Or sometimes people say like, Amy Poehler.
11:24And I'm like, close.
11:26Don't look alike at all.
11:27Confused.
11:27Yeah, because I just know we're like salt and pepper shakers.
11:29I know it's a set.
11:30But I bet when you do leave the house, people will be like, oh my gosh, it's you.
11:34Let me tell you, do you sear a roast before you make it?
11:38I need to, you know.
11:38That's exactly right.
11:39Yeah.
11:40People, when I'm on an airplane, I've had the pilot come back and go, my wife would insist
11:44that I get a selfie.
11:46And I'm like, shouldn't you be flying the plane?
11:49Let's get it really quick, really quick.
11:50When you were writing your fabulous memoir, Bossy Pants, which I just adore, did you learn
11:56anything about yourself that you didn't know?
11:57Right before it came out, I was like, well, this is me sort of talking about my life story
12:02and having written so many things like with a writer's room.
12:04Like, well, this one's all me.
12:05The one thing that I really did not put together until I was writing the book was this thing
12:09that happened to me when I was a little kid, where I was slashed.
12:13And it was this, it never connected until I was writing the book, that it was this thing
12:16that in some ways could have been ruinous to my self-esteem.
12:21But in fact, because everyone was so nice to me after it happened and treated me like
12:26I was so special that I was like, yes, I'm extremely special.
12:29And it ended up being this weird confidence boost that I wish on no one.
12:35But I was always sort of an invisible kid outside that.
12:38I'm very quiet.
12:39Oh, all of a sudden, everybody was paying attention to you.
12:41Yeah.
12:41And I sort of, and I was almost like famous, right?
12:44Because then every year you'd go to school and be like, that's the girl that that thing
12:47happened to.
12:48And I'd be like, no pictures, please.
12:50So it was like a weird...
12:51Isn't that interesting?
12:52Yeah.
12:53And I never thought about that.
12:54I never put that together until I was writing the book.
12:57So you grew up in a household where your mom was Greek, right?
13:00Yeah, my mom was Greek.
13:01And did she cook Greek food?
13:02She did.
13:03She would cook some Greek.
13:03She would make, yeah, like spanakopita and...
13:06Pastizio.
13:07Pastizio.
13:08We lived right by the Greek church.
13:10And so like the best would be, you know, the Greek festival at the church, because that's
13:15when you would really get everything.
13:17And the Holy Grail, which I don't know if you ever made them, was once a year, you could
13:21get lucumades, which are delicious.
13:23They're basically donuts.
13:24They're little fried dough balls in a warm honey sauce.
13:28You only get it once a year.
13:30And that's why Greeks live to be 100, because they only eat like that once a year.
13:33But it's also nice that you have it to look forward to.
13:35Yes.
13:36Yeah, it's nice.
13:37My mom's aunt came to visit from Greece when I was probably like 10 or 11.
13:41And she kept wanting to pull the dandelion greens out of the cracks in the sidewalk.
13:48Because we were to eat them.
13:49And she's like, these are good.
13:50And my mom finally said, like, no, like, auntie, like, cats pee on those.
13:55We can't cook those.
13:57That said, I do love dandelion greens.
13:59I love a boiled dandelion green.
14:01So are you going to show me how to make Greek potatoes?
14:04I'm going to try.
14:05I can't believe I'm going to try to show you how to cook.
14:07I'm going to show you how I make chicken with mustard sauce.
14:09Delicious.
14:10So good together.
14:11They will pair beautifully.
14:12Excellent.
14:13Cheers.
14:13Cheers.
14:14Cheers.
14:14I'm here with a multi-talented Tina Fey.
14:20Who knew she's also a cooking teacher?
14:23Are you going to show me how to make your Greek potatoes?
14:25I'm going to try.
14:25I am.
14:26I might be mono-talented.
14:27So we'll find out.
14:29So we're starting out with Idaho potatoes.
14:31Three pounds of Idaho potatoes.
14:33And we just are basically...
14:34Nice little delicate wedges.
14:36Just a little something.
14:37Yeah, just a little something.
14:37Like real.
14:38You're like, oh, I only had one bite.
14:39But it's a quarter of a full-sized potato.
14:41This is nobody's business what size your potatoes are.
14:45But they soak up so much flavor.
14:47They're not like the most jazzy recipe.
14:50But, oh, man.
14:51They are so good.
14:51Can't wait.
14:52Okay.
14:52So this is some chicken broth.
14:54Third of a cup.
14:55Then this is lemon juice.
14:57Yeah.
14:57Every Greek thing has lemon juice in it.
14:58Every Greek thing has lemon juice in it.
15:00And this is lemon zest.
15:02Yeah.
15:02Zest of two lemons.
15:03That's a lot of lemon zest.
15:04Beautiful.
15:04Yeah.
15:05You really want the lemon.
15:05But it's a lot of potatoes, too.
15:06Yeah.
15:07Third of a cup of olive oil.
15:08How much fun is this?
15:09All right, a teaspoon of – these are all teaspoons, right?
15:14Am I right?
15:14These are teaspoons?
15:14Yeah.
15:14That's a teaspoon of pepper.
15:15Teaspoon of pepper.
15:17Goink.
15:18Are you left-handed?
15:19I am.
15:19Oh.
15:19Wouldn't it be crazy if I was like, I'm not.
15:21I'm just so nervous.
15:23I'm just so excited to be here.
15:24I forgot I was right-handed.
15:26Oregano.
15:26And you know what?
15:27I'll show you what I do with oregano before you put it in.
15:29Okay.
15:29So I'm going to take this tablespoon.
15:31Uh-huh.
15:32And I actually crush it between my hands.
15:36Ooh, to get the –
15:37It gets – yeah, it really brings the flavor out.
15:40That's smart.
15:41And there's something about dried oregano versus fresh.
15:43Fresh is very – like so strong.
15:45Uh-huh.
15:46It overwhelms everything.
15:47And then garlic.
15:48This is like classic Greek cooking, isn't it?
15:50Yeah.
15:50Oregano, lemon, garlic.
15:51Yeah.
15:52It's just perfect.
15:52Oh, you could put this on anything, really.
15:54You could carton of cigarettes if you poured this on it and baked it.
15:57It'd be delicious.
15:59So you just pour it over the whole thing?
16:00Just pour it over there and you kind of toss it around.
16:02When it comes to entertaining and cooking like Thanksgiving, who cooks in your house?
16:05Jeff is kind of the head cook.
16:08Yeah.
16:08But I become the stage manager.
16:10Can I do this with my hands?
16:11Would that be bad?
16:11Absolutely.
16:12Somebody has to have the organization down.
16:14Making charts.
16:15Yeah.
16:16Do you make a chart?
16:17Yeah, on Thanksgiving especially.
16:18You have to know what's coming out of the oven and what's going in the oven and when.
16:21Yeah.
16:22Yeah.
16:22I love Thanksgiving, but you have to organize it.
16:24Yeah.
16:24And my husband's a very creative cook and he'll be like halfway through the day be like,
16:27should I also do a ham?
16:28And I'm like, absolutely not.
16:31Okay.
16:31I think that got enough of that liquid on there.
16:33That's great.
16:33Okay.
16:34So now we're going to put this in 450 degree oven for 50 minutes and shake it up, turn
16:41them over halfway through.
16:42These are going to be so good.
16:44Okay.
16:44I'm going to show you how to make the chicken.
16:46Okay.
16:46Great.
16:46So the key to cooking chicken and making sure it's really brown and crisp is to make sure it's
16:51dry before it goes in the pan.
16:52So I just use paper towels, make sure it's really, really dry.
16:57So what I'm going to do is I'm going to make chicken with mustard sauce and I start with
17:01the chicken thighs.
17:02Okay.
17:02And lots of salt and pepper.
17:04They boneless or they have bones?
17:05They have bones in them.
17:06Yeah.
17:07I think it keeps them much more moist.
17:09Okay.
17:10And then I turn them over, season on the other side.
17:13Okay.
17:13So you want to hand me some olive oil?
17:15Yeah.
17:16There we go.
17:18I'm just going to put, I think this is a big enough pan for chicken for two.
17:21That's a gorgeous pan, by the way.
17:23Okay.
17:24So I'm going to do skin side down.
17:26Let's put it right in and not move it.
17:29And then it doesn't stick.
17:31That's going to cook for 15 minutes without moving it.
17:33Okay.
17:33And in the meantime, while that cooks, you think we'll be able to find something fun to talk
17:37about?
17:37I don't know.
17:38I think we'll find something.
17:39We'll figure it out.
17:40We'll just sit in silence.
17:41It'll be a tense silence.
17:43That's not going to happen.
17:43Okay.
17:47So here's where I am with the chicken.
17:49It's beautiful.
17:50So I put onions in the pan and I turn the chicken over.
17:53They're perfectly browned.
17:54And now I'm going to take the chicken out.
17:56I don't want to overcook it.
17:57And I'm going to make a sauce.
17:59So I used to joke that I could just like saute onions in the pan and serve Jeffrey a sandwich
18:05from the deli.
18:05And you would think I cook all day.
18:07This is so good.
18:09And now you want to hand me the wine?
18:11Yes.
18:12So I'm going to put some wine in the pan.
18:14Okay.
18:14And I'm going to make a cream sauce.
18:16This is technically STEM, what you're doing.
18:17This is science right now.
18:18It's science.
18:19I think we need two glasses of wine.
18:21I think we do.
18:21And then I'm going to put in a tablespoon of mustard.
18:24Just good Dijon mustard.
18:26Tablespoon of coarse mustard.
18:27So you know what's in it.
18:29That's perfect.
18:30Eight ounces of crème fraîche.
18:32And I love crème fraîche.
18:33It's got that little bite.
18:35Is there a whisk here?
18:36There's a whisk right in that.
18:38Perfect.
18:39Thank you.
18:39Thank you, Chef.
18:40Yes.
18:40Yes, Chef.
18:41Right away, Chef.
18:41We're like in an episode of The Bear now.
18:44Yeah, because we've been screaming at each other.
18:46Come on, I'll put that up all up.
18:50And then I'm going to put the chicken back in so the flavor of the sauce gets into the chicken and it reheats it.
18:55Okay, this is going to come in here.
18:59You can do it the easy way or the hard way.
19:02Which is this?
19:04This is something in between.
19:06Okay.
19:07So that's just going to reheat and cook a little bit.
19:09I feel compelled to bust this for you.
19:10Oh, you can bust that.
19:11Thank you very much.
19:12I work for tips.
19:13So you think your potatoes are ready?
19:14I think so.
19:15Let's try it.
19:15It smells so good.
19:16Yeah, okay, good.
19:18They're nice and brown.
19:19Those look and smell so good.
19:21Yeah, there you go.
19:22That's delicious.
19:24A little parsley, right, to be classy.
19:26And I love they have, do you have sliced lemons on it?
19:28Yeah, that's the thing.
19:29You know, I learned that move from you.
19:30You did?
19:31You wanted to show what it's going to taste like, right?
19:33Yeah.
19:33Are we ready to plate this?
19:35Absolutely.
19:35Okay.
19:36Here's this guy, I guess, yeah.
19:37Potatoes first.
19:38Now, a serving is 14 potatoes.
19:41In my world.
19:42You know, I have to give you three potatoes because comedy, it's a rule of threes.
19:45You know, the rule in design is three, too.
19:48Yeah.
19:49Yeah, you have to have an odd number of everything.
19:51Yeah.
19:51So what's three in comedy?
19:54If there's something like a gag happening in a show, you know, like if you repeat it,
19:59you should repeat it three times.
20:00Oh, that's so interesting.
20:02For it to work.
20:02I had no idea.
20:03Now I'm going to look for it.
20:04Rule of threes.
20:06All right, look at that.
20:07Holy moly.
20:08Holy moly.
20:11Look at that business.
20:12A little parsley?
20:14Yeah.
20:14And I think dinner's served.
20:16Perfect.
20:16Beautiful.
20:17I love chitoli.
20:17I'm going to get into this right now.
20:18Okay, I'm tasting your potatoes.
20:20This is a high-pressure moment.
20:24They're so good.
20:25They're good.
20:27They're so good.
20:27They're delicious.
20:28Yay.
20:29But the sauce seems easy.
20:30Okay, here I go.
20:30Ready?
20:31Yeah, the sauce is really easy.
20:34Disgusting.
20:36Oh, my God.
20:37I'm going to kill myself.
20:38She hates it.
20:39It's so good.
20:40Not bad.
20:42The highest form of praise.
20:43Highest form of praise.
20:45So good.
20:47Can I say, these girls can cook.
20:49We did it.
20:52Thank you for having me.
20:52It was so much fun.
20:54You can come anytime.
20:55And you don't even have to cook.
20:56I'll cook for you.
20:56You're going to regret saying that.
20:58When I come again tomorrow.
20:59Okay.
21:00I'm going to be here.
21:01I'm going to be here.
21:01Thank you.
21:01Thank you.
21:01Thank you.
21:02Thank you.
21:02Thank you.
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