Be My Guest With Ina Garten Season 6 Episode 2

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Transcript

00:00I'm Aina Garten.

00:01I love to invite interesting people to my house

00:04for good food, great conversation, and lots of fun.

00:07The amazing award-winning actress Christine Baranski

00:10is joining me for a wonderful day at the barn.

00:13She loves breakfast pastries, so I'm welcoming her

00:16with my maple oatmeal scones.

00:18The best scone I've ever had.

00:20And then I'm showing her weeknight bolognese

00:22and roasted broccolini.

00:23Broccolini, broccolini, broccolini.

00:27One of my favorite Italian meals.

00:28Dream guest.

00:29Dream hostess.

00:35I can't wait to meet Christine.

00:37I understand she likes baked goods for breakfast,

00:39so I thought I'm gonna make her my maple oatmeal scones.

00:41They're so good, I think she'll love them.

00:43So that's three and a half cups of all-purpose flour.

00:46I'm putting in a cup of whole wheat flour

00:48just to give it a little flavor,

00:49and some quick-cooking oats.

00:52Give it a little texture, it's gonna be great.

00:54And then two tablespoons of baking powder,

00:57two tablespoons of sugar, just a little bit of sweetness,

01:01and two teaspoons of salt.

01:02Really brings out all the flavors.

01:05Okay, I'm gonna stir this together.

01:08And then I'm gonna add butter, a lot of butter.

01:10Makes really good scones.

01:12So I've got one pound of butter,

01:13and I've diced it about a quarter of an inch

01:16to a half an inch.

01:17Want to be sure the butter's very cold,

01:19so it doesn't mix in totally.

01:21So while that mixes, I'm gonna do the wet ingredients.

01:24So I have four eggs.

01:26I'm gonna add half a cup of buttermilk to the eggs.

01:30And then I want to taste like maple,

01:31so I'm gonna add half a cup of maple syrup.

01:34Just gonna combine them all together.

01:37Okay, let's see how these are doing.

01:39Perfect.

01:40Now while I pour the wet ingredients in,

01:42let me tell you about my fabulous guest.

01:45Christine Baranski is an incredible,

01:47multi-award winning star of stage, screen, and TV.

01:51She can sing, she can dance,

01:53she can play witty, funny, or deadly serious.

01:57Now that's talented.

01:59She grew up in a Polish American family

02:00in Buffalo, New York, raised by a single mom

02:03after her father tragically died when she was just eight.

02:07She started acting in high school

02:08and won a scholarship to Juilliard,

02:10where she later received an honorary doctorate.

02:13Her big break came in the Broadway hit,

02:15The Real Thing, directed by Mike Nichols,

02:18winning her first of two Tony Awards,

02:20which was followed by a run of theater smashes.

02:23Christine then won an Emmy for her first big TV show,

02:27the comedy, Sybil.

02:28Since then, she's had leading TV roles

02:31in shows from the period drama, The Gilded Age.

02:34Do people like that bring their daughters out?

02:36I thought they just sold them to the highest bidder.

02:39To the hit series, The Good Wife and The Good Fight.

02:42Plus, the mystery thriller, Nine Perfect Strangers.

02:46She also won acclaim for her iconic movies,

02:49like Chicago, The Birdcage, Into the Woods,

02:53Mamma Mia, and so many more.

02:55Christine was happily married for more than 30 years

02:58to the late actor Matthew Coles.

03:00She has two lovely daughters and four grandsons,

03:03who she absolutely adores.

03:07Isn't Christine amazing?

03:08Can't wait to meet her.

03:10Okay, the dough's done, ready for the next steps.

03:13First is rolling out the dough.

03:15So I'll flour the board, dump out the dough,

03:17then sprinkle on a little flour,

03:19and just pat it out, working quickly

03:21to keep the butter cold.

03:23Next I'll roll out the dough

03:25to three quarters of an inch to one inch thick.

03:27Then the next step is cutting the scones

03:30with a three inch fluted cutter.

03:32I'll put the 12 scones on a baking sheet

03:34lined with parchment paper.

03:36Then the final step is to brush the tops with egg wash,

03:39that will make the scones deliciously golden.

03:43Okay, into the oven, 400 degrees for 20 minutes.

03:46These are gonna smell so good when Christine gets here.

03:53I'm on my way to Ina's house.

03:56It's gonna be an incredible day.

03:59So the scones are nearly done.

04:01I'm just gonna make a quick maple glaze for them.

04:03So I have one and a quarter of cups of confectioner sugar,

04:06half a cup of maple syrup,

04:09and just want to be sure to use good maple syrup.

04:11This isn't a time for imitation anything.

04:14And then just a teaspoon of vanilla,

04:16and what that does is just bring down the sweetness,

04:19and adds another flavor.

04:20Okay, glaze is ready.

04:22You just want it pourable, just like that.

04:26So good.

04:26Okay, I'm here.

04:28This is it.

04:29Oh, you smell so good.

04:32Oh my God.

04:33It's like being in an enchanted kingdom.

04:35Christine, you're here.

04:36I'm so happy to see you.

04:37Welcome.

04:38What a pleasure to meet you and to be part

04:40of your beautiful world here.

04:41My God, look at the kitchen.

04:43I understand you like scones.

04:44Hope I'm right.

04:45Is that right?

04:46Is that right?

04:47It's my favorite breakfast.

04:48Unless I'm in Paris, and then, of course,

04:50I have croissant.

04:51So I made maple oatmeal scones.

04:52Oh.

04:53Are you gonna help me glaze them?

04:54Oh, I would love to.

04:55Okay, so I'll do some, and you do some.

04:56Be competition.

04:57It's okay to be in Paris.

04:58It's okay to be in Paris.

04:59I'm so happy to see you.

05:00I'm so happy to see you.

05:01Welcome.

05:02What a pleasure to meet you,

05:03and to be part of your beautiful world here.

05:04My God, look at the kitchen.

05:06I understand you like scones.

05:07I hope I'm right.

05:08It's my favorite breakfast.

05:09Okay, so I'll do some, and you do some.

05:11Be competition.

05:12It's okay to be a little messy here.

05:14It's required to be messy.

05:15That's the point.

05:16I hate things that are perfect.

05:18You know, I have four grandsons.

05:19Can you imagine what they would do with this?

05:22Gone in two minutes, right?

05:24Yeah.

05:25So I understand you've been in the Hamptons before.

05:27This is really a sentimental journey for me.

05:29There's a theater here in East Hampton,

05:31and I worked at that theater in 1975.

05:34Wow.

05:35What were you doing?

05:36When I was just out of Juilliard.

05:38I did a Noel Coward play called Tonight at 830,

05:42directed by John Lithgow.

05:45Oh, actor.

05:46I just met him.

05:47I literally just met him.

05:48He's a doll.

05:49Isn't that great?

05:50I mean, imagine.

05:51And that's how you started.

05:52Yep.

05:53I was right out of school.

05:54I love that story.

05:55So happy memories of East Hampton,

05:56and look where I am now, making scones with Ina Gardner.

06:00This is the pinnacle of your career.

06:02It is.

06:03So the next thing I do is just put some oats on,

06:05since they're maple oatmeal scones.

06:07So it's a little bit of a crunch, but it also tells you what it is.

06:10Oh, my gosh.

06:11The tops, to me, are the best.

06:13I'm known to eat just the tops of muffins.

06:16How about you help yourself?

06:17Oh, wonderful.

06:18How's that?

06:19Oh, we're going to take one.

06:21Oh, is it still warm?

06:22Yeah, it's still warm.

06:24Oh, God, these are great.

06:28I'm not acting.

06:29The best scone I've ever had.

06:32So I have so much to talk to you about.

06:34You've had the most incredible life.

06:36We're going to run out of time.

06:38We're going to need a sequel.

06:40Cheers.

06:41Cheers.

06:42Nostrovia, as they say in Poland.

06:44Nostrovia.

06:45I'm here with Christine Baranski, the most amazing actor.

06:52And we have so much to talk about.

06:54I can't wait to talk to you.

06:55I know.

06:56Take me back to Buffalo, where you grew up.

06:58Yeah, I was raised in a suburb of Buffalo, and it was a Polish-American community.

07:03I went to all-girl Polish Catholic high school.

07:06I lived with my paternal grandmother.

07:10It was her house, and we lived there.

07:13And I shared a bedroom with my nana, and she was an actress in the Polish theater.

07:19Really?

07:20And my grandfather was, they were actors in the Polish theater in Buffalo.

07:24It was wonderful, and my mother was an impeccable cook.

07:27She just was queen in the kitchen, but unfortunately, she really didn't pass it on to me.

07:32If anything, my mother intimidated me.

07:35She made me feel like, you don't know how to do this.

07:38Let me do it.

07:39Well, that I can relate to, because I was never allowed in the kitchen.

07:42So no matter what I'm making, I'm always sure it's going to come out wrong.

07:46So I totally get how stressful that is.

07:48Yeah.

07:49I understand when you were little, you used to like to sing and dance to musical records.

07:54My mother and grandmother and aunt would go off to bingo.

07:58Then I'd go up to my grandma's room, and she had all of these LPs.

08:03And one of them was South Pacific.

08:06And I would do every part in South Pacific.

08:09Every part.

08:10Every part.

08:11And her record player was on this side of the room.

08:14And on the other side of the room was a statue of the Blessed Mother.

08:17And I just remember dancing and singing to the Virgin Mary, basically.

08:23There is nothing like a dame!

08:26That was the beginning of my showbiz career.

08:30I was dancing and imagining myself being fabulous.

08:34And?

08:35You know, it worked.

08:37So then you came to New York.

08:39Well, I read about the opening of the acting division of the Juilliard School.

08:44And I put that article and taped it to my wall and said, that's my dream is to go to Juilliard.

08:50And I did get in.

08:51And you had a scholarship to Juilliard.

08:52I got a scholarship.

08:54But at the end of my first year, they gave a $1,000 scholarship to a hardworking student

09:03who also needed money.

09:04But you know what I did with it?

09:05What did you do with it?

09:06I went to Europe alone for two months.

09:09Wow.

09:10I went from London, arrived in Paris, stayed at one of the cheapest hotels in Paris.

09:16Went from Paris by train into Switzerland, into Italy.

09:20I was in heaven.

09:22And my mother was so against it.

09:24She said, you can't go alone.

09:25What are you doing?

09:26And I remember arriving back at the airport, calling my mother.

09:30And she said, I'm so proud of you.

09:35Isn't that lovely?

09:36You know?

09:37So she came around.

09:38Yeah.

09:39Isn't that great?

09:40I love that.

09:41What was your first big break on Broadway?

09:44Oh, gosh.

09:45And it was a big break.

09:47It was a play called The Real Thing by Tom Stoppard, directed by Mike Nichols.

09:52And I played Jeremy Irons' wife.

09:54I went to it.

09:55It was huge.

09:56I got married in October, went into rehearsal late October.

10:00By December, I was pregnant, won a Tony in June, had a baby in September.

10:07So within one year, all of this magic happened in my life.

10:11That was quite a year.

10:12It was a great year.

10:13It was a great year.

10:14It's hard to talk that year.

10:16Tell me about your late husband, Matthew.

10:20This is a story.

10:21This is a story.

10:22I had this feeling that it would be time for me to get married.

10:26And I even went to this little grotto where there's a statue of the Virgin Mary.

10:31And I remember saying a prayer, please let me meet someone.

10:36It's time.

10:37And I, within a day or two of that prayer, I got a call from a man named Bill Gardner,

10:44who said, I want you to do this play, Ghost.

10:47There's a wonderful actor named Matthew Coles, and you'll love working with him.

10:52It was like an answered prayer, because then I did this play with Matthew, and he was such a captivating personality.

10:59One night, he asked me if I wanted to ride home on his BMW motorcycle.

11:04I did, and we went over the Williamsburg Bridge, holding on.

11:09And I said, I'm scared, Matthew.

11:11And he said, so am I.

11:13Anyway, we fell in love rather quickly.

11:16Within a year, we were married and had these beautiful children, and we lived in his childhood home.

11:22Oh, fabulous.

11:23Have you had to make really hard choices in your career?

11:26When my kids were small and my career was ascending and I was working, but I was leaving them.

11:32You know, the commuting to make a relationship work, the sacrifices you have to make to leave your spouse, to leave your family.

11:40And I felt so tortured.

11:42But I was blessed to have a husband who, he had such a, like Jeffrey, such a big heart and such a respect for my talent that he recognized the opportunities that I couldn't say no to.

11:58Absolutely.

11:59I mean, I know you always say you were so lucky, but you also did the hard work.

12:04You know, I was unafraid to try different characters and to, you know, play old, play young, play funny, play tragic.

12:11But I've been lucky to, I mean, my God, I've, you know, 13 years on The Good Wife and The Good Fight.

12:1813 years.

12:19Yeah.

12:20And then The Gilded Age.

12:21I mean, I can't write this any better.

12:23I've had a really charmed career.

12:24I've had a really charmed career.

12:25And we're so glad you have.

12:26Oh, well, here I am eating your scones.

12:29I must have done something right.

12:32So, how much fun is it doing a period drama?

12:35I love doing a period drama, particularly this period, because, of course, it was The Gilded

12:42Age, which means you get to wear tons of beautiful fabric.

12:46And my character's so funny.

12:48She's grumpy.

12:49And in some ways, I'm playing my mother.

12:51So, it comes easily to me.

12:53But even though, you know, we're often in a corset for 14 hours, somehow it's still an enchanted place to be.

13:00So, what's the hardest thing about acting?

13:03When you ask me that, I would say the most challenging part, certainly in film and television, is staying fresh, staying alive.

13:12And that is true on stage, too.

13:14But I think people don't realize how hard that is.

13:17It's so hard.

13:18But at the end of the day, when you've done it, you feel really good.

13:21It's celebrated.

13:22So, you have a house in Tuscany.

13:24I do.

13:25And I thought if we're going to cook something together, it has to be Italian.

13:28I thought maybe I'd show you how to make weeknight bolognese.

13:31Oh, perfect.

13:32With a side of roasted broccolini, which both of them are so easy.

13:35Oh, that would be perfect.

13:37An all-purpose bolognese would be so great.

13:39I mean, I can do the bolognese on a capellini, on a linguini, or a lasagna.

13:44Exactly.

13:45Perfect.

13:46Okay, let's go cook.

13:49I'm with a fabulous actor, Christine Baranski.

13:52And since she has a house in Italy, I thought, we have to make something Italian, right?

13:55Absolutely.

13:56So, we're making weeknight bolognese.

13:58We've already cooked the ground sirloin in a little bit of olive oil.

14:01So, it's sirloin.

14:02It's sirloin.

14:03And then, I'm going to put in some garlic.

14:05Right.

14:06Lots of garlic.

14:07You're cooking this in olive oil nutmeg.

14:08Exactly.

14:09And you're talking to a real basic, you know.

14:12Well, this is basic.

14:13Start from scratch, girl.

14:15So, the next thing is oregano.

14:17Wow.

14:18And I just put it in my hands and I grind it like that.

14:20Just, and you get all the flavor.

14:22Kind of unlocks the flavor.

14:23So, it releases the flavor by doing that?

14:25Yeah.

14:26By doing that.

14:27Mmm.

14:28Isn't that great?

14:29Okay.

14:30A little red pepper.

14:31You like a little heat?

14:32Yeah.

14:33Okay.

14:34Just a little.

14:35Not too much.

14:36Just like that.

14:37Good story.

14:38And then, we need wine.

14:40I mean, it's Italian cooking after all, right?

14:41Of course we need wine.

14:42Okay.

14:43So, I always like to cook with something you want to drink.

14:46So, how about a cup of wine?

14:48So, you can use really good wine in your cooking and not just some old thing that's been around

14:53for months.

14:54I hate the old stuff.

14:55Okay.

14:56And you're going to open a bottle.

14:57You might as well drink the rest of it, right?

14:58It's an excuse to drink the rest of it.

15:00Right?

15:01Absolutely.

15:02And one thing that the wine does is it scrapes up all those brown bits in the bottom of

15:07the pan.

15:08So, it brings all the flavor into the sauce, which is really great.

15:11This is a lot of wine.

15:12Well, it's going to all evaporate and it's just going to cook into the meat.

15:15So, Italy.

15:16Italy.

15:17Why did you choose Italy?

15:18I fell in love with Italy when I was 19 and I went there for the first time.

15:23I've gone back many times and I find it really stimulating.

15:27I'm learning cooking.

15:29People really, they live in their senses and they enjoy life.

15:33And appreciate it.

15:34And appreciate each other's company around a dining room table.

15:37So, that's the quality of life I would like to have now.

15:40And you're invited.

15:42Nope.

15:43You don't have to ask me twice.

15:44But you have to cook a little bit.

15:46I would be delighted to cook.

15:47You have to sing for yourself.

15:48Okay.

15:49Next, I have just a whole can of crushed tomatoes.

15:52Pour the whole thing in.

15:54And tomato paste to just give it even more flavor.

15:57And then we need salt and pepper.

15:59Is this really as easy as it seems?

16:01That's it.

16:02That's it.

16:03Oh my gosh.

16:04So, this is going to simmer for 10 minutes.

16:05And in the meantime, we're going to make broccolini.

16:07Roasted broccolini.

16:08Broccolini.

16:09Broccolini.

16:10Broccolini.

16:11Broccolini.

16:12Broccolini.

16:13Broccolini.

16:14Broccolini.

16:15Broccolini.

16:16Okay.

16:17Ready to go.

16:18I love her.

16:19That was great.

16:20Okay.

16:21So, you're not going to believe how easy this is.

16:23Okay.

16:24Sheet pan.

16:25So, broccolini.

16:26I'm going to cut off the ends, about a third of the bottoms.

16:29Put them on the sheet pan.

16:31This is the easiest vegetable you've ever made.

16:33And I have to say, it goes with everything.

16:35I make it all the time.

16:37Just olive oil on top.

16:39Salt and pepper.

16:40Do I just stick your hand in?

16:42Stick my hand in?

16:43Yeah.

16:44You can just stick your hand in.

16:45Lots of salt.

16:46That's perfect.

16:47Hey!

16:48Clean hands are a cook's best tools.

16:51They're never in the drawer.

16:54They're never in the dishwasher.

16:56They're always with you.

16:57Oh, my gosh.

16:58And that's it.

16:59No.

17:00I'm serious.

17:01It's not incredible.

17:02Unbelievable that it's that easy.

17:03Okay.

17:04Into the oven.

17:05375 for 10 to 15 minutes.

17:07That would be so good.

17:08Oh, my God.

17:09Broccolini.

17:10Okay.

17:14We're nearly there.

17:15We've got the sauce.

17:16We have to cook the pasta.

17:17And the broccolini's in the oven.

17:19I would say this is the beginning of a beautiful cooking friendship.

17:22Oh, my gosh.

17:23If you welcome me in your kitchen, I will be there.

17:27How fun is this?

17:31Christine and I are just finishing the weeknight bolognese.

17:34I'm stirring sauce and you're doing the pasta.

17:36That's why I'm here.

17:38Okay.

17:39Well, a few more things to do with the weeknight bolognese sauce.

17:42So, I'm going to add a little cream.

17:44Just gives it a little richness.

17:45Into the bolognese?

17:46Oh, my gosh.

17:47Just a quarter of a cup.

17:48Oh, my gosh.

17:49A little nutmeg, which is, it's kind of like, gives it a really earthy flavor.

17:53I love it.

17:54Yeah.

17:55Just a pinch of nutmeg.

17:57Lots of fresh basil because, of course, it's Italy.

18:00You have to have basil, right?

18:01Right.

18:02And Parmesan cheese.

18:03A lot of Parmesan cheese.

18:05Half a cup.

18:06And then the last thing I put in is really unusual.

18:09There's red wine in it, but I just put some red wine in at the end, like a quarter of a cup, and there's still going to be enough in here for us to drink.

18:16Just like that.

18:18Oh, that's not just a little bit.

18:20Well, that's what I call a little bit.

18:21Yes, that's a little bit.

18:22Yeah.

18:23So what's a perfect day for you?

18:25Mmm.

18:26Oh, getting up and having a homemade scone with your recipe, clearly.

18:32And then, because I have a home in Connecticut that's directly on the lake, I love to end my day with a glass of rosé.

18:40And then, once it gets dark, I take off all my clothes.

18:44Whew.

18:45My favorite thing.

18:46I think it's called skinny dipping.

18:47Skinny dipping.

18:48Oh, I love this.

18:49And I invite my friends to do the same.

18:50Yeah.

18:51And you're more than welcome.

18:52Oh, no.

18:53Okay.

18:55Let's see how the broccolini's doing.

18:58It's perfect.

18:59How's that?

19:00Oh, my God.

19:01Is that the easiest vegetable you've ever seen?

19:03It's so pretty, too.

19:04It looks so fresh.

19:06Okay.

19:07I'm just going to take it and put it on the platter.

19:08How's that?

19:09It's looking fantastic.

19:10Okay.

19:11Let's see how the pasta's doing.

19:12Mm-hmm.

19:13So, we want to cook it just maybe a minute less than the box says because it's going to

19:18cook in the sauce.

19:19Right.

19:20So, instead of draining it, I'm going to put it in the sauce.

19:23So, you're not afraid of the water going in there?

19:26Actually, I want the water because the water is starchy and it's going to thicken the pasta

19:30sauce.

19:31Oh, my gosh.

19:32I mean, 20 years ago, I used to dump the sauce on top of the pasta like all Americans did.

19:36That's what I've been doing.

19:38And what a difference this is, right?

19:39Absolutely.

19:40You know what I love?

19:41I love that the orchietta, those little ears, catch the sauce.

19:44I know.

19:45So, it's particularly good for that.

19:46And they hold onto the meat and everything.

19:47Yeah.

19:48Okay.

19:49I think it's done.

19:50You know what I love sometimes to do?

19:51It's just put the whole pot on the buffet table.

19:53So, we're making us a buffet table here.

19:55Okay.

19:56I've got two bowls.

19:57One for you.

19:58Oh, my God.

19:59Oh, my God.

20:00How's this?

20:01Pasta Bolognese.

20:02It may not be Tuscan, but it's Italian, right?

20:06That's for you.

20:07Oh, thank you.

20:08But don't try it yet because I still have more to go.

20:11Hold on.

20:12And I always like to garnish it with something that's in it.

20:16So, we have a little Parmesan cheese.

20:17Mm-hmm.

20:18A little Parmesan cheese and fresh basil.

20:21Oh, yeah.

20:22Don't that look pretty?

20:23Maybe a little broccolini on the side.

20:25Oh, my God.

20:26Look at this.

20:28A little Chianti.

20:29What do they say in Italy?

20:31Salute.

20:32Salute.

20:33Sounds so good.

20:35Well, I hope it's good.

20:41Not bad.

20:42Feels like I'm in Italy.

20:43Does it?

20:44Oh, good.

20:45Has this been the best day?

20:46Like the best day ever.

20:47It's the best.

20:48Thank you so much.

20:50You can come out and visit me anytime.

20:52Oh, welcome to my life.

20:54And I hope you do.

20:55Basta pasta.

20:56Basta pasta and broccolini.

20:58Ecco.

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