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S6 E2 – Be My Guest with Ina Garten 🥂🏡
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00:00I'm Ina Garten.
00:01I love to invite interesting people to my house
00:03for 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,
00:15so I'm welcoming her with 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.
00:24Broccolini, broccolini, broccolini.
00:26One of my favorite Italian meals.
00:28Dream guest.
00:29Dream hostess.
00:34I can't wait to meet Christine.
00:37I understand she likes baked goods for breakfast,
00:39so I thought I'm going to make her my maple oatmeal scones.
00:41They're so good.
00:42I think she'll love them.
00:43So that's 3 1⁄2 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.
00:53It's going to be great.
00:54And then 2 tablespoons of baking powder,
00:572 tablespoons of sugar,
00:58just a little bit of sweetness.
01:01And 2 teaspoons of salt.
01:02It really brings out all the flavors.
01:05Okay, I'm going to stir this together.
01:08And then I'm going to add butter, a lot of butter.
01:10It makes really good scones.
01:12So I've got 1 pound of butter,
01:13and I've diced it about a quarter of an inch to a half an inch.
01:17I want to be sure the butter is very cold
01:19so it doesn't mix in totally.
01:21So while that mixes, I'm going to do the wet ingredients.
01:24So I have four eggs.
01:26I'm going to add half a cup of buttermilk to the eggs.
01:28And then I want to taste like maple,
01:31so I'm going to add half a cup of maple syrup.
01:34I'm just going to 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 in Buffalo, New York,
02:02raised 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.
02:24Christine 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
02:48like 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?
03:08I can't wait to meet her.
03:10Okay, the dough's done.
03:11Ready for the next steps.
03:12First 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
03:24to three-quarters of an inch to one inch thick.
03:27Then the next step is cutting the scones
03:29with a three-inch fluted cutter.
03:32I'll put the 12 scones on a baking sheet
03:34lined with parchment paper.
03:35Then 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 going to smell so good
03:48when Christine gets here.
03:53I'm on my way to Ina's house.
03:56It's going to be an incredible day.
03:59So the scones are nearly done.
04:01I'm just going to make a quick maple glaze for them.
04:03So I have one and a quarter cups of confectioner's sugar,
04:06half a cup of maple syrup.
04:09I 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
04:18and adds another flavor.
04:20Okay, glaze is ready.
04:22You just want it pourable, just like that.
04:25Mmm, so good.
04:29Okay, I'm here.
04:31This is it.
04:33Oh, you smell so good.
04:38Oh, my God.
04:40It's like being in an enchanted kingdom.
04:46Christine, you're here.
04:47I'm so happy to see you.
04:49Welcome.
04:50What a pleasure to meet you
04:52and to be part of your beautiful world here.
04:55My God, look at this kitchen.
04:56Thank you.
04:56I understand you like scones.
04:59Hope I'm right.
04:59It's my favorite breakfast.
05:01Unless I'm in Paris, and then, of course, it has to be croissant.
05:04So I made maple oatmeal scones.
05:06Are you going to help me glaze them?
05:08Oh, I would love to.
05:09Okay, so I'll do some and you do some.
05:11It'd be competition.
05:13Okay to be a little messy here.
05:14It's required to be messy.
05:16That's the point.
05:17I hate things that are perfect.
05:18You know, I have four grandsons.
05:20Can you imagine what they would do with this?
05:22Gone in two minutes, right?
05:25So I understand you've been in the Hamptons before.
05:27This is really a sentimental journey for me.
05:30There's a theater here in East Hampton,
05:32and I worked at that theater in 1975.
05:36Wow.
05:37When I was just out of Juilliard,
05:39I did a Noel Coward play called Tonight at 8.30,
05:43directed by John Lithgow.
05:46Oh, I just met him.
05:48I literally just met him.
05:49He's a doll.
05:49Isn't that great?
05:50I mean, imagine.
05:50And that's how you started.
05:52Yep.
05:52I was right out of school.
05:54So happy memories of East Hampton,
05:56and look where I am now,
05:58making 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,
06:06since they're maple oatmeal scones.
06:07So it's a little bit of a crunch,
06:09but it also tells you what it is.
06:11Oh, my gosh.
06:12The tops, to me, are the best.
06:14I'm known to eat just the tops of muffins.
06:17How about you help yourself?
06:18Oh, wonderful.
06:19How's that?
06:20Oh, God.
06:21Oh, we're going to take one.
06:22Is it still warm?
06:23Yeah, it's still warm.
06:25Oh, God, these are great.
06:27Thank you.
06:28I'm not acting.
06:30The best scone I've ever had.
06:32Thank you.
06:32So I have so much to talk to you about.
06:34You've had the most incredible life.
06:36Talking about it, I can't believe it.
06:36We're going to run out of time.
06:38We're going to need a sequel.
06:41Cheers.
06:42Cheers.
06:43Nostrovia, as they say in Poland.
06:44Nostrovia.
06:50I'm here with Christine Baranski,
06:52the most amazing actor,
06:53and we have so much to talk about.
06:54I can't wait to talk to you.
06:56I know.
06:56Take me back to Buffalo, where you grew up.
06:59Yeah, I was raised in a suburb of Buffalo,
07:01and it was a Polish-American community.
07:04I went to all-girl Polish Catholic high school.
07:07I lived with my paternal grandmother.
07:11It was her house, and we lived there,
07:13and I shared a bedroom with my nana,
07:17and she was an actress in the Polish theater.
07:19Really?
07:19And my grandfather was,
07:21they were actors in the Polish theater in Buffalo.
07:24It was wonderful,
07:25and my mother was an impeccable cook.
07:27She just was queen in the kitchen,
07:30but unfortunately, she really didn't pass it on to me.
07:33If anything, my mother intimidated me.
07:36She made me feel like,
07:37you don't know how to do this.
07:39Let me do it.
07:40Well, that I can relate to,
07:41because I was never allowed in the kitchen.
07:43So no matter what I'm making,
07:44I'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,
07:51you used to like to sing and dance to musical records.
07:54My mother and grandmother and aunt would go off to bingo,
07:58and I'd go up to my grandma's room,
08:00and she had all of these LPs,
08:03and one of them was South Pacific,
08:06and I would do every part in South Pacific.
08:10Every part.
08:11And her record player was on this side of the room,
08:14and on the other side of the room
08:15was a statue of the Blessed Mother.
08:17And I just remember dancing and singing
08:20to the Virgin Mary, basically.
08:23There is nothing like a dame!
08:27That was the beginning of my showbiz career,
08:30was dancing and imagining myself being fabulous.
08:35And?
08:35You know, it worked.
08:38So then you came to New York.
08:40Well, I read about the opening of the acting division
08:43of the Juilliard School,
08:45and I put that article,
08:46taped it to my wall,
08:47and said that's my dream is to go to Juilliard.
08:51And I did get in.
08:52And you had a scholarship to Juilliard.
08:53I got a scholarship.
08:54But at the end of my first year,
08:58they gave a $1,000 scholarship
09:01to a hard-working student who also needed money.
09:05But you know what I did with it?
09:06What'd you do with it?
09:07I went to Europe alone for two months.
09:10Wow.
09:10I went from London, arrived in Paris,
09:14stayed at one of the cheapest hotels in Paris,
09:16went from Paris by train into Switzerland,
09:19into Italy.
09:20I was in heaven.
09:22And my mother was so against it.
09:24She said,
09:24You can't go.
09:25What are you doing?
09:27And I remember arriving back at the airport,
09:30calling my mother.
09:31And she said,
09:32I'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?
09:40That's great.
09:41I love that.
09:42What was your first big break on Broadway?
09:45Oh, gosh.
09:46And it was a big break.
09:47It was a play called The Real Thing by Tom Stoppard,
09:51directed by Mike Nichols.
09:53And I played Jeremy Irons' wife.
09:55I went to it.
09:56It was huge.
09:57I got married in October,
09:58went into rehearsal late October.
10:01By December, I was pregnant.
10:03Won a Tony in June.
10:06Had a baby in September.
10:07So within one year,
10:09all of this magic happened in my life.
10:11That was quite a year.
10:13It was a great year.
10:14It's hard to talk that year.
10:15Tell me about your late husband, Matthew.
10:20This is a story.
10:22I had this feeling
10:23that it would be time for me to get married.
10:26And I even went to this little grotto
10:29where there's a statue of the Virgin Mary.
10:32And I remember saying a prayer,
10:34please let me meet someone.
10:36It's time.
10:37And within a day or two of that prayer,
10:41I got a call from a man named Bill Gardner
10:44who said,
10:45I want you to do this play, Ghost.
10:47There's a wonderful actor named Matthew Coles,
10:51and you'll love working with him.
10:53It was like an answered prayer
10:54because then I did this play with Matthew,
10:57and he was such a captivating personality.
11:00One night, he asked me
11:01if I wanted to ride home
11:02on his BMW motorcycle.
11:04I did,
11:06and we went over the Williamsburg Bridge
11:08holding on,
11:09and I said,
11:10I'm scared, Matthew.
11:11And he said,
11:11so am I.
11:13Anyway,
11:14we fell in love rather quickly.
11:17Within a year,
11:18we were married
11:18and had these beautiful children,
11:20and we lived in his childhood home.
11:23Oh, fabulous.
11:24Have you had to make
11:25really hard choices in your career?
11:27When my kids were small
11:29and my career was ascending
11:31and I was working,
11:31but I was leaving them,
11:33you know,
11:33the commuting to make a relationship
11:35or the sacrifices you have to make
11:38to leave your spouse,
11:40to leave your family,
11:41and I felt so tortured.
11:43But I was blessed to have a husband
11:45who had such a big heart
11:51and such a respect for my talent
11:53that he recognized the opportunities.
11:56that I couldn't say no to.
11:59Absolutely.
12:00I mean,
12:00I know you always say
12:01you were so lucky,
12:02but you also did the hard work.
12:05You know,
12:05I was unafraid to try
12:06different characters
12:07and to, you know,
12:08play old,
12:09play young,
12:10play funny,
12:10play tragic,
12:11but I've been lucky to,
12:13I mean,
12:13my God,
12:14I've, you know,
12:1513 years on The Good Wife
12:17and The Good Fight,
12:1813 years.
12:19Yeah.
12:19And then The Gilded Age.
12:21I mean,
12:21I can't write this any better.
12:24I've had a really charmed career.
12:25And we're so glad
12:26that you have.
12:27Oh, well,
12:27here I am eating your scones.
12:29I must have done something right.
12:32So how much fun
12:34is it doing a period drama?
12:36I love doing a period drama,
12:39particularly this period,
12:41because, of course,
12:42it was The Gilded Age,
12:43which means you get to wear
12:44tons of beautiful fabric.
12:46And my character's so funny.
12:48She's grumpy.
12:49And in some ways,
12:50I'm playing my mother.
12:52So it comes easily to me.
12:54But even though, you know,
12:55we're often in a corset
12:56for 14 hours,
12:57somehow it's still
12:59an enchanted place to be.
13:01So what's the hardest thing
13:03about acting?
13:04When you ask me that,
13:05I would say the most challenging part,
13:07certainly in film and television,
13:10is staying fresh,
13:12staying alive.
13:13And that is true on stage, too.
13:15But I think people don't realize
13:17how hard that is.
13:18It's so hard.
13:19But at the end of the day,
13:20when you've done it,
13:21you feel really good.
13:23So you have a house in Tuscany.
13:25I do.
13:25And I thought if we're going
13:26to cook something together,
13:27it has to be Italian.
13:29I thought maybe I'd show you
13:30how to make weeknight bolognese.
13:31Oh, perfect.
13:32With a side of roasted broccolini,
13:34which both of them are so easy.
13:36Oh, that would be perfect.
13:37An all-purpose bolognese
13:39would be so great.
13:40I mean, I can do the bolognese
13:41on a cappolini, on a linguini,
13:44or a lasagna.
13:45Exactly.
13:45Perfect.
13:46Okay, let's go cook.
13:50I'm with a fabulous actor,
13:51Christine Baranski.
13:52And since she has a house in Italy,
13:54I thought we have to make
13:55something Italian, right?
13:56Absolutely.
13:56So we're making weeknight bolognese.
13:58We've already cooked the ground sirloin
14:00in a little bit of olive oil.
14:01So it's a nice and brown.
14:02It's sirloin.
14:03And then I'm going to put in
14:04some garlic.
14:05Right.
14:06Lots of garlic.
14:07You're cooking this in olive oil,
14:08not butter.
14:08Exactly.
14:09Right.
14:09And you're talking to a real
14:11basic, you know.
14:12Well, this is basic.
14:13Start from scratch, girl.
14:15So the next thing is oregano.
14:17Uh-huh.
14:17And I just put it in my hands
14:19and I grind it like that.
14:21Just, and you get all the flavor.
14:23Kind of unlocks the flavor.
14:24So it releases the flavor
14:25by doing that?
14:26Yeah, by doing that.
14:28Mmm.
14:28Isn't that great?
14:29Okay, a little red pepper.
14:30You like a little heat?
14:31Yeah.
14:32Okay.
14:32Just a little, not too much.
14:34Just like that.
14:36You're doing an excellent job
14:37of stirring.
14:37And then we need wine.
14:41I mean, it's Italian cooking
14:42after all, right?
14:42Of course we need wine.
14:43Okay.
14:43So I always like to cook
14:45with something you want to drink.
14:47So how about a cup of wine?
14:49So you can use really good wine
14:51in your cooking,
14:52and not just some old thing
14:53that's been around for months.
14:54I hate the old stuff.
14:55Okay.
14:55And you're going to open a bottle,
14:56you might as well drink
14:57the rest of it, right?
14:58It's an excuse to drink
15:00the rest of it.
15:00Absolutely.
15:01And one thing that the wine does
15:04is it scrapes up all those brown bits
15:07in the bottom of the pan,
15:08so it brings all the flavor
15:09into the sauce,
15:10which is really great.
15:11This is a lot of wine.
15:12Well, it's going to all evaporate,
15:13and it's just going to cook
15:14into the meat.
15:16So Italy.
15:17Italy.
15:18Why did you choose Italy?
15:19I fell in love with Italy
15:20when I was 19,
15:22and I went there
15:22for the first time.
15:23I've gone back many times,
15:25and I find it really stimulating.
15:27I'm learning cooking.
15:29People really,
15:30they live in their senses,
15:32and they enjoy life.
15:33And appreciate it.
15:34And appreciate each other's company
15:36around a dining room table.
15:38So that's the quality of life
15:39I would like to have now.
15:40And you're invited.
15:42You don't have to ask me twice.
15:44But you have to cook a little bit.
15:47You have to sing for yourself.
15:49Okay.
15:49Next, I have just a whole can
15:51of crushed tomatoes.
15:53Pour the whole thing in.
15:54And tomato paste
15:55to just give it even more flavor.
15:57And then we need salt and pepper.
15:59Is this really as easy as it seems?
16:01It's it.
16:02It's it.
16:03Oh, my gosh.
16:04So this is going to simmer
16:04for 10 minutes.
16:05And in the meantime,
16:06we're going to make broccolini.
16:08Roasted broccolini.
16:09Broccolini.
16:11Broccolini.
16:13Broccolini.
16:13Broccolini.
16:14Broccolini.
16:16Broccolini.
16:16Okay.
16:17Ready to go.
16:18I love her.
16:19That was great.
16:21Okay.
16:21So you're not going to believe
16:22how easy this is.
16:23Okay.
16:24Sheet pan.
16:25So broccolini.
16:26I'm going to cut off the ends,
16:28about a third of the bottoms.
16:30Put them on the sheet pan.
16:32This is the easiest vegetable
16:33you've ever made.
16:34And I have to say,
16:34it goes with everything.
16:36I 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.
16:43You can just stick your hand in.
16:45Lots of salt.
16:46That's perfect.
16:47Hey.
16:47Pepper.
16:49Clean hands are cook's best tools.
16:53They're never in the drawer.
16:54They're never in the dishwasher.
16:56They're always with you.
16:58Oh my gosh.
16:59And that's it.
17:00No.
17:01I'm serious.
17:01It's unbelievable that it's that easy.
17:04Okay.
17:04Into the oven.
17:05375 for 10 to 15 minutes.
17:07And it'll be so good.
17:09Oh my God.
17:10Broccolini.
17:11Okay, we're nearly there.
17:15We've got the sauce.
17:16We have to cook the pasta.
17:18And the broccolini's in the oven.
17:20I would say this is the beginning
17:21of a beautiful cooking friendship.
17:23Oh my gosh.
17:24If you welcome me in your kitchen,
17:25I will be there.
17:26Thank you.
17:27How fun is this?
17:32Christine and I are just finishing
17:33the weeknight bolognese.
17:35I'm stirring sauce and you're doing the pasta.
17:37That's why I'm here.
17:39Okay, a few more things to do
17:40with a weeknight bolognese sauce.
17:43So I'm going to add a little cream.
17:44Just gives it a little richness.
17:45Into the bolognese?
17:46Right into the bolognese.
17:47Just a quarter of a cup.
17:49A little nutmeg, which is,
17:52it's kind of like,
17:53gives it a really earthy flavor.
17:56Just a pinch of nutmeg.
17:58Lots of fresh basil,
17:59because of course it's Italy.
18:00You have to have basil, right?
18:02And Parmesan cheese.
18:04A lot of Parmesan cheese.
18:06Half a cup.
18:07And then the last thing I put in
18:08is really unusual.
18:09There's red wine in it,
18:11but I just put some red wine in at the end,
18:13like a quarter of a cup,
18:14and there's still going to be enough
18:15in here for us to drink.
18:18Just 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.
18:23So what's a perfect day for you?
18:25Oh, getting up and having a homemade scone
18:29with your recipe, clearly.
18:32And then, because I have a home in Connecticut
18:35that's directly on a lake,
18:37I love to end my day with a glass of rosé,
18:40and then once it gets dark,
18:42take off all my clothes.
18:44Whew!
18:45My favorite thing.
18:46Is to go skinny dipping?
18:47Skinny dipping.
18:48And I invite my friends to do the same,
18:50and you're more than welcome.
18:52Oh, no.
18:55Okay, let's see how the broccolini's doing.
18:58It's perfect.
19:00How's that?
19:01Oh, my God.
19:01Is that the easiest vegetable you've ever seen?
19:03It's so pretty, too.
19:05It looks so fresh.
19:05Thank you.
19:06Okay, I'm just going to take it
19:07and put it on the platter.
19:08How's that?
19:09It's looking fantastic.
19:11Okay, let's see how the pasta's doing.
19:13So we want to cook it just maybe a minute
19:16less than the box says,
19:18because it's going to cook in the sauce.
19:19Right.
19:20So instead of draining it,
19:22I'm going to put it in the sauce.
19:24So you're not afraid of the water going in there?
19:27Actually, I want the water,
19:27because the water is starchy,
19:29and it's going to thicken the pasta sauce.
19:31Oh, my gosh.
19:32I mean, 20 years ago,
19:33I used to dump the sauce on top of the pasta
19:35like all Americans did.
19:37That's what I've been doing.
19:38And what a difference this is, right?
19:40Absolutely.
19:41You know what I love?
19:42I love that the orchietta,
19:43those little ears, catch the sauce.
19:45I know.
19:46So it's particularly good for that.
19:47And they hold on to the meat and everything, yeah.
19:48Okay, I think it's done.
19:49You know what I love sometimes to do?
19:50It's just put the whole pot on the buffet table.
19:53So we're making us a buffet table here.
19:56Okay.
19:56I've got two bowls.
19:58One for you.
20:00Oh, my God.
20:01How's this?
20:02Pasta bolognese.
20:04It may not be Tuscan,
20:05but it's Italian, right?
20:06Got it.
20:06That's for you.
20:07Oh, thank you.
20:08But don't try it yet,
20:09because I still have more to go.
20:11Hold on.
20:12And I always like to garnish it
20:14with something that's in it.
20:16So we have a little Parmesan cheese.
20:19A little Parmesan cheese.
20:21And fresh basil.
20:22Oh, really?
20:23You know what it looks pretty?
20:24Maybe a little broccolini on the side.
20:26Oh, my God.
20:26Look at this.
20:28A little Chianti.
20:30What do they say in Italy?
20:32Salute.
20:33Salute.
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.
20:48It's the best.
20:49Thank you so much.
20:51You can come out and visit me anytime.
20:53Oh, welcome to my life.
20:55And I hope you do.
20:56Basta pasta.
20:57Basta pasta.
20:58And broccolini.
20:59Ecco.
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