- 5 hours ago
Category
đź“ş
TVTranscript
00:00It's our 10-year anniversary, and we're celebrating
00:03with a big plate of nostalgia.
00:05To keep things spicy.
00:06Rich, flaky, and oh-so-buttery prosciutto
00:09Swiss croissant strata.
00:11It is very difficult to screw up a big casserole of bread.
00:15Floated avocado hash browns drizzled
00:17with smoky salsa matcha.
00:19Ta-da!
00:20See?
00:20Commitment is nothing to be afraid of.
00:22A creamy play on fruit salad cocktail.
00:25Ooh.
00:26Pretty.
00:27And for dessert, Nick's other true love,
00:29chewy peanut butter and raspberry swirled blondies.
00:32Oh, for romantical cute.
00:35Happy anniversary to us.
00:41It's Nick's and my 10-year wedding anniversary.
00:45So I'm making a meal to celebrate a whole decade
00:48of memories and mush.
00:50Nick is totally the peanut butter to my jelly.
00:53So for a fitting dessert, I'm baking up
00:55my PB and raspberry J blondies.
00:58They are thick and chewy.
01:01And they've got this layer of gooey raspberry jam throughout.
01:05Then they get finished with colorful candy chocolates.
01:08Because it's fun and tastes good.
01:10I'll start by melting some butter.
01:12I'll get 3 quarters of a cup of unsalted butter
01:14right into my saucepan here.
01:16You could also, of course, melt this in a microwave.
01:18Boop!
01:19I'll just swirl this around.
01:21I don't want it to brown.
01:22I just want it to be melted.
01:24Blondie texture is one of my favorite dessert textures
01:27because of how dense it is.
01:29I love a chewy blondie, not a cakey blondie.
01:32Don't trust anybody who likes a cakey blondie.
01:35So strange.
01:36Shots fired in the opinions department.
01:39Melted butter going into my big bowl here.
01:41This is a one bowl blondie.
01:43One cup of dark brown sugar.
01:45I'm using dark brown to get extra molasses flavor.
01:48Half a cup of unsweetened peanut butter.
01:50You're already adding a bunch of sugar to this.
01:52You don't want it to be overly sweet.
01:54We go through multiple jars of peanut butter a week in our house.
02:00Nick has always been in love with peanut butter,
02:02and he made me a peanut butter monster.
02:05We, like, our whole family,
02:07we eat peanut butter multiple times a day.
02:12I've read some places that that's not healthy,
02:15but we're still standing.
02:16I'll whisk until it's smooth.
02:18I tried to introduce almond butter to the mix,
02:20but that didn't take.
02:22I like almond butter.
02:23But the girls and Nick are peanut butter all the way.
02:27I'm cracking two eggs, one at a time.
02:32Oh, peanut butter smells so good.
02:36A couple of splashes of vanilla.
02:38Vanilla is so nice with peanut butter.
02:40And I'm such a sweet and salty gal,
02:41so any sweet thing with peanut butter in it has my heart.
02:45I'll get my dry ingredients.
02:46Three quarters of a cup of whole wheat flour,
02:49which I really like with peanut butter.
02:51And also whole wheat flour is a bit denser and heavier,
02:54which makes a sturdy blondie.
02:56And it's kind of healthy, so I can have another one.
02:58Three quarters of a teaspoon of baking powder.
03:00This will help the blondie puff up in the oven.
03:02And half a teaspoon of kosher salt.
03:05And whisk this around.
03:07Get a nice smooth batter.
03:09Oh, this smells so good.
03:10I'll get a pan and jam.
03:12I've got an eight-inch square metal pan here
03:14that's greased and lined on the bottom,
03:16and two sides with parchment paper.
03:18And parchment paper wings will help lift the blondie
03:21out of the pan once they're baked.
03:23And whenever I can, I bake with metal pans
03:26because it conducts the heat really evenly.
03:29And it prevents a situation where the outside edges are burnt
03:33or overcooked, but the inside is still gooey.
03:36With metal, you get a really nice, even bake.
03:39I'm going to scrape in most of the batter,
03:41but not all of the batter.
03:42Spread it to the edges.
03:46And then dollop on about half a cup of raspberry jam.
03:49I love raspberry because it's kind of sour,
03:51and it's a great match to the sweetness of the blondie.
03:55It'll also make the center extra gooey.
03:58With most blondies, you have to be really careful
04:01not to overbake them so that they stay gooey in the center.
04:04But with the added moisture of this jam,
04:06the bake time is actually a little bit more forgiving.
04:09So you don't have to fret if you've left them in the oven
04:11for a minute longer than you should.
04:13This is such a pretty color contrast.
04:15It'll almost be like a PB&J sandwich in dessert form.
04:18You can be kind of rustic with this.
04:20Roughly spread this around to evenly distribute it.
04:24I'll dollop on the rest of the batter,
04:26and it's perfectly okay if some of the jam
04:28is poking through the top.
04:30I actually really like that look.
04:32I'll just kind of roughly spread this out evenly
04:34so that it bakes up evenly.
04:35Now I feel like the only thing that could possibly make
04:37a PB&J situation even better is chocolate.
04:40So I'll sprinkle on some candy coated chocolates
04:43so that we can reminisce about our first date.
04:46Those romantic gas station candies.
04:49I'll dab them all over the top.
04:52And because we're celebrating love, heart-shaped sprinkles.
04:56These are optional if you're not celebrating love with these.
05:00So cute.
05:01These are ready for the oven.
05:03I'll bake these at 350 degrees for about 35 minutes
05:07until the edges are set, the center is puffed,
05:10but still a little gooey in the middle.
05:12My heart can't wait.
05:13It smells like a PB&J factory in here.
05:20Let me check on my blondies.
05:22Oh, for romantical cute.
05:25They smell as sweet as I felt on my wedding day.
05:27I'll let these cool and then slice into bars.
05:30Just one bite to make sure they're perfect for our anniversary.
05:41Mmm.
05:44So chewy and gooey, the ideal sweet salty sour combo.
05:50Nick's heart is going to skip a beat for these blondies.
05:52And this brunette.
06:02In 10 years of marriage to a Midwestern farmer,
06:04I have made more casseroles than I ever thought possible.
06:08And they just keep getting better.
06:09So today I'm drawing inspiration from our first date again
06:12and making my prosciutto Swiss croissant strata.
06:15It explodes with layers of melty, cheesy, meaty goodness.
06:22Just like our marriage.
06:23I'll start by crisping up my prosciutto.
06:26This all comes together in a braiser.
06:28It's so easy.
06:29It's a great way of using up any leftover meat or veggies or cheese.
06:34Because you don't have to use prosciutto.
06:35You could really use any salty meat.
06:37I've got a little oil in my pot here to help it crisp up.
06:40Estrada is basically a savory bread pudding.
06:43And it's a great thing to make if you have a ton
06:45of leftover bread or in this case croissants.
06:48You can toss in whatever veggies you have leftover.
06:52Whatever little bits of cheese you need to use up.
06:54I'm going with prosciutto just to make things
06:56a little extra fancy and classy for the anniversary.
06:5910 years is aluminum or diamonds.
07:01I'm going to change it to 10 years is prosciutto or diamonds.
07:05That leaves one thing for Nick.
07:07The prosciutto is crisp.
07:08I'll get it out of here.
07:10Just transfer them to a plate and make way for the veggies.
07:13I like to do the meat first so that the fat from the meat can cook the veggies.
07:19So efficient.
07:20I'll add another little drizzle of oil to my pot.
07:23It's just looking a touch dry.
07:25And cook my veggies.
07:26I've got some chopped onion green bell pepper.
07:29I actually didn't always add green bell pepper to this particular casserole.
07:33But then one day I was making it on a Saturday, the day after pizza Friday.
07:38And I had a leftover half of a green bell pepper from my pizza the night before.
07:43So I tossed it in.
07:44And it was so good.
07:46Kind of gives like Denver omelet vibes.
07:49Pinch of salt.
07:51I'll let these soften.
07:52And they're a little bit stuck to the bottom of the pan left over from cooking the prosciutto.
07:58That has pure flavor.
08:00So I should just scrape those up as I'm cooking the veggies.
08:04One of the biggest things I've learned about Nick over the years is his concept of time and how
08:09flexible it is.
08:10If he says he'll be in in five minutes, it's always at least 10.
08:13If he says he'll be in in 15 minutes, it's at least 25.
08:17And half hour, forget about it.
08:19See you tomorrow.
08:20A great thing about a casserole like this one is that once it comes out of the oven,
08:24it can stay warm for a while.
08:26So it'll be delicious for him whenever he decides to come inside.
08:30He better be on time tonight for our anniversary.
08:33Now some greens.
08:34I'll pile in some spinach.
08:35I'll cook this for a few minutes until the spinach wilts down.
08:39You could also use kale here or chard.
08:42Any veggies that you like to eat with eggs.
08:44This is just about wilty.
08:46I'll grab the croissants.
08:47I've got a pound of day-old croissants here.
08:51Look at these big beauties.
08:53I'll just tear them up into little pieces right into my pan.
08:56You want them to be a little bit dried out so that they actually have more room to absorb more flavor.
09:01Croissants are just perfect for Estrada because you really only want to eat them when they're freshly baked.
09:06And so if you have too many and you're left with a few day-old croissants,
09:11they're just not as good.
09:12And of course, I'm using croissants as a nod to our first date.
09:16I didn't actually realize it was a first date.
09:18I thought it was just two friends hanging out.
09:21And then we got to the beach.
09:23We parked our bikes.
09:25We sat down on the beach.
09:26And Nick pulled out this beautiful breakfast of croissants and fruits and jam.
09:32And I was like, oh, you planned this.
09:36This is so romantic.
09:39That's when I realized it was a date.
09:41And then I was like, all right, yeah, I'm into this.
09:45My hands are getting buttery.
09:47I'm not mad about it.
09:49Looks good already.
09:50A big old bowl of croissant.
09:51I'll toss the prosciutto back in.
09:54Give it a little fold just to help everything distribute evenly.
09:57I like a strata when you can taste all of the components in one bite.
10:01I'll sprinkle on some cheese.
10:02I'm using a mix of mozzarella and Swiss cheese.
10:06Mozzarella for that melty factor.
10:08And then Swiss for the slight bit of funkiness.
10:10And then a key component to any strata is an eggy mixture that holds everything together
10:15and soaks up into the crevices of the croissant.
10:18I'll start with 10 whole eggs here.
10:21The chickens have been hard at work.
10:22I'll pour in four and a half cups of whole milk and a half cup of heavy cream to double down on that richness.
10:29A couple of dollops of Dijon mustard.
10:31Brings all these flavors to life.
10:33A few passes of nutmeg.
10:35Checks the box for warmth.
10:38A couple of shakes of hot sauce to keep things spicy.
10:42Three quarters of a teaspoon of kosher salt.
10:44Loads of black pepper.
10:45And then I think that any egg situation is made only better with the addition of dill.
10:52I'll whisk this together.
10:56This is smooth and creamy.
10:58I'll pour it all over.
10:59Those croissants are just gonna lap it all up.
11:02Oh, that looks good.
11:05I'll finish with another sprinkle of Swiss so that it can get melty and browned on top.
11:09I'll cover this up and then this will go in the oven at 350 degrees covered for half hour
11:15and then uncovered for another half hour until it gets golden on top.
11:19Oh, this is gonna be so good.
11:21Did somebody say strata?
11:27Let me check this out.
11:30Oh baby, this looks so freaking good.
11:33I'll finish with a couple of sprinkles of flaky salt.
11:37And a little more dill.
11:38I wish you could smell this right now.
11:40I feel like I'm in a fancy French bakery.
11:45I'm going straight in.
11:46Gotta get the perfect bite.
11:48This bite has it all.
11:50Prosciutto, spinach, steam coming out of it.
11:53With the buttery croissant and the dill in there, I'm crying the weepy happy tears just like at my wedding.
12:05This is out of this stratosphere.
12:14This is out of this stratosphere.
12:18For a fun side to our anniversary dinner and because Nick loves avocados, I'm making my loaded avocado hash browns.
12:26They're salty crispy potatoes piled high with creamy avocado, colorful other toppings and finished with thick nutty smoky salsa matcha.
12:36I'll start by cooking up my hash browns.
12:38I have just a pound of store-bought frozen hash browns here, which are the best for making the crispiest hash browns.
12:45I'll add a generous layer of neutral oil to my skillet.
12:48This is a small 8-inch skillet.
12:50I'll pile in half of these.
12:53That is exactly the sizzle I want to hear.
12:55That's how you know your skillet is hot enough.
12:58I'll spread it out evenly and press it down firmly so that as many potatoes as possible will make full
13:04contact with the pan and that'll help me get started on that beautiful golden brown crust
13:10because there is nothing worse than a soggy potato.
13:13Only crispy potatoes are allowed in this marriage.
13:16I'll season generously with salt and pepper.
13:20A touch of smoked paprika for a kiss of heat.
13:23I'll cook over medium-high for about eight minutes per side so they can get extra golden brown and crispy.
13:30So when Nick and I first started dating, he had some pretty, shall we say,
13:33quirky eating habits?
13:35He would regularly have this as a second dinner.
13:38Half an avocado opened up with a huge pile of peanut butter on it.
13:45Like that's kind of weird, right?
13:47I am proud to say that over the course of 10 years I have raised his standards for second dinners
13:52or just food in general.
13:54But I still want to honor his quirks.
13:57So between the avocado and the peanuts and the salsa matcha on top of these hash browns,
14:03that's kind of my ode to his interesting habit.
14:08Have you ever heard of that?
14:09I'm sensing that this is ready to flip and seeing some golden brown color around the edges.
14:14I'm gonna just sneak a peek underneath to make sure.
14:19Oh yeah, that looks good.
14:22I'm gonna commit.
14:24Ta-da!
14:25See? Commitment is nothing to be afraid of.
14:29All right, I'll let this get golden crisp on the other side now for another eight minutes.
14:33What should we talk about?
14:35How about salting?
14:36Potatoes love salt.
14:37The difference between a good potato and a great potato is the amount of salt.
14:42While this finishes up crisping, I'll slice up my avocado.
14:44I've got a perfectly ripe avocado.
14:47It should have a little bit of give when you squeeze it on its bottom and top.
14:51Take a sharp knife and go vertically around it, around the prime meridian.
14:56Oh, that's a nice avocado.
14:57Perfectly green.
14:59And then I'll get some nice, medium-thick slices.
15:02Gently going all the way to the skin.
15:04I'll cut up some lime.
15:09I think this is ready.
15:10Let me check the bottom.
15:12Oh yeah, it's crisp.
15:14All right, I'll slide it out of the skillet and I'm sliding it onto a wire rack.
15:17The airflow underneath the bottom of the hash brown allows it to stay crispy and prevents it from
15:22getting soggy.
15:23Okay, I'll cook up the rest of my hash browns and grab my toppings and assemble.
15:33I've got a bunch of colorful toppings.
15:35And to make this dish extra special, salsa matcha, which is a super thick chili and oil-based Mexican
15:42salsa that is so satisfying to make.
15:45You just simmer garlic gently in a combination of olive oil for flavor and neutral oil.
15:50Add raw unsalted peanuts.
15:52Cook until they're darkened to bring out their deep nutty flavor.
15:55Cut in your chilies.
15:56I like a mix of ancho for smokiness, guajillo for a touch of fruit and arbol to spice it up.
16:02Plop in some sesame seeds and simmer until lightly toasted.
16:06Add salt and dried oregano, then blend it up with cider vinegar and agave to balance the bold flavors
16:12in all the right ways.
16:14Yum!
16:16When I look at it, it reminds me of Chili Crisp, but with the peanuts and the sesame seeds in it,
16:21they have this great nutty body that just make it truly special.
16:26Now with the fun part, topping.
16:29I'll start with some slices of avocado.
16:32Since these are big and thick, they're like a nice platform for the other toppings.
16:37I'm gently going around the circumference so that I can scoop out the entire
16:42half of the avocado and it stays intact.
16:44And then I'll separate the slices and arrange them kind of randomly,
16:48as if they fell from avocado heaven.
16:50A little bit of flaky salt.
16:51You always want to season avocado directly since the flavor is so mild.
16:55Next, some pickled onions, which are so pretty and pink.
16:58And they add those gorgeous bright pops of acidity.
17:01I love the color palette of avocado with the pink pickled onions.
17:06Some toasted pumpkin seeds next for a crispy kind of crunch.
17:10Some queso fresco for a creamy mild element.
17:14You could use another crumbly cheese like feta or even some mozzarella would be nice.
17:18I'll squeeze on some lime now.
17:20What makes this dish so good is the balance of the fatty fried hash brown and the bright toppings.
17:25And then I'll nestle in my pretty lime wedges.
17:29Now my super duper special salsa matcha.
17:32I like a lot of this stuff.
17:33It's not actually that spicy.
17:36I'll dot this all over and then I'm going to keep it nearby when we're eating so that I can add more.
17:40And lastly, some fresh cilantro will give it some beautiful height.
17:45And that gorgeous cilantro flavor.
17:47They're so bright and colorful and they're just begging for a taste.
17:55Mmm, mm-hmm.
17:58That hash brown is perfectly crispy.
18:00And the peanut from the salsa matcha with the avocado.
18:04I think I'm starting to understand where Nick's avocado peanut butter habit came from.
18:08It is a matcha made in heaven.
18:17You gotta break out a little booze for an anniversary of this magnitude.
18:27So I'm making a cocktail, creamy fruit salad cocktails.
18:31Because we're in the Midwest where fruit salad is everywhere and really good.
18:35They're a little tropical because we're in need of a vacation.
18:38And I'm spiking them with aquavit as a nod to what I drank a lot of at our wedding.
18:44I'm starting with frozen fruit. Why use ice cubes when you can just use frozen fruit?
18:49I've got a mixture of grapes, cherries, pineapple, and peaches.
18:53I'll pile these in. They're so colorful.
18:55And this mixture is actually really similar to the fruit salad that Nick brought on our first date
19:01on the beach. We were flotting away flies the entire time.
19:06He didn't make the fruit salad, by the way. It was a store-bought plastic container of it.
19:10He did actually early on make me this Norwegian dish called fruit soup.
19:16That was one of the last times he ever cooked for me.
19:18These are basically gonna be smoothies.
19:21Now I'll layer these up starting with some juice out of the fancy maraschino cherry jar.
19:27A little bit in the bottom.
19:30These are such tasty cherries and I never want to waste the juice.
19:33So I try to use them up in a cocktail.
19:35And then some chilled coconut milk, which makes for the creamiest, most delicious cocktail.
19:41I'm fairly new to the world of coconut milk cocktails, but it's almost like having a boozy milkshake.
19:48So good.
19:48Once I had the first one, I was hooked.
19:51And then I've got some orange juice, which I will combine with some aquavit.
19:56Because nothing says happy anniversary, like here's what got me drunk on our wedding night.
20:02Aquavit is a Scandinavian spirit that is made with either potatoes or wheat.
20:07And we have a ton of potatoes and wheat around here, so it's very fitting.
20:11Yep, that's the smell.
20:13I'll pour this in and see the beautiful layers come to life.
20:17Ooh, pretty.
20:18Garnish with some pineapple.
20:20I ate so much pineapple on our baby moon when I was pregnant with Bernie.
20:24Let me get some cute cherries in here too.
20:27Always odd numbers of garnishes.
20:29Even as bad luck.
20:35That's it.
20:36Cheers to us.
20:40Whoa, it's bright.
20:41It's creamy.
20:42See you tomorrow.
20:43Let's celebrate.
20:59See you tomorrow.
21:00See you tomorrow.
21:00See you tomorrow.
21:01See you tomorrow.
21:02See you tomorrow.
21:02See you tomorrow.
21:03See you tomorrow.
21:03See you tomorrow.
21:04See you tomorrow.
21:05See you tomorrow.
21:05See you tomorrow.
21:06See you tomorrow.
21:06See you tomorrow.
21:07See you tomorrow.
21:07See you tomorrow.
21:08See you tomorrow.
21:08See you tomorrow.
21:08See you tomorrow.
21:09See you tomorrow.
21:10See you tomorrow.
21:10See you tomorrow.
21:10See you tomorrow.
21:11See you tomorrow.
21:12See you tomorrow.
21:12See you tomorrow.
21:13See you tomorrow.
21:13See you tomorrow.
21:14See you tomorrow.
21:14See you tomorrow.
21:15See you tomorrow.
21:15See you tomorrow.
21:16See you tomorrow.
21:16See you tomorrow.
21:17See you tomorrow.
21:18See you tomorrow.
21:18See you tomorrow.
21:19See you tomorrow.
Be the first to comment