00:00And then I'm making more and then we're all trying it. No? No? That's my French no.
00:12Hey Vogue, it's Gigi. We are here today to make a couple of my favorite things, an Arnold Palmer
00:18and a pasta dish that I make more than most. Can't wait to show you. The ingredients for today's
00:24Arnold Palmer are pretty simple. Black tea, honey, lemons, water. You can always kind of mix and match
00:31flavors with this so it's fun. Let's start with boiling the water. Now we wait it out.
00:43The running theme here today is that Gigi doesn't measure a lot. It's gonna be a lot to taste. You
00:49need a cook from the heart, people. That looks good. It's a huge pitcher. Let's just say four for this.
00:56We'll go about halfway up. That looks good. That's a big cup of tea. Just make sure again that the
01:05sugars from the honey are breaking down. My first memory of modeling, it was a baby guests campaign.
01:12I remember funny things like looking into the sun and thinking that if I could keep my eyes open
01:18while looking at the sun, that made me a really good model. I think that with experience and time,
01:23you just start to really understand your place in the process and also how to make
01:30everyone's job easier. And then of course, just like being and becoming more confident in myself
01:35as I've gotten older, especially with a child now. I think that so many life lessons come from
01:43obstacles and getting through things. And once you find those new confidences in yourself from
01:48your personal life, I think that they kind of trickle into every part. Our honey is dissolved in
01:55the bottom. We're going to put this in the fridge so that it starts to cool down and become the
01:59iced tea
02:00while we make lemonade. Let's get our lemonade supplies.
02:08How cute is that? I mean, anything yellow just gets me. And look at this. You knew Jess. Did you
02:15know
02:15my favorite color was yellow? You can just feel it. We're going to chop some lemons, halfsies. Music
02:22when I shoot is really based on the creative of the day, the storytelling, the character, what she would
02:29listen to, what I want to feel, what I want my eyes to show. So I need to be excited
02:35about the creative.
02:36I have half the time I used to. I am so lucky to get my baby girl half the time.
02:43And when she's with
02:44her dad is really when I work. So I fit in jobs that inspire me that I'm creatively aligned with.
02:51And
02:51that's kind of the non-negotiable these days. All right, we're going to start juicing these babies.
02:57Get everything you can. It's really wild to think that I've been on 50 International Vogue covers
03:02or just like 50 covers at all. When I really think about that, I think about like how many days
03:08I've spent with these teams. Each day comes down to like an experience, right? I don't see just the
03:16photo of the cover. I remember the trip and the hotel we stayed at and just the personalities
03:22behind the image. Okay, last one with our juice king here. That's what it's called. And me,
03:29the juice queen. And that will be four cups. Perfect. All right, time to put it all together.
03:37This is going to be a tasting situation. Let's add some lemon and see how we go.
03:44Ooh, I'll just go faster. You know, we get messy. That's part of the fun.
03:52We're going to add a little more water there.
03:56You can add water. You can't take it away. So it's like salt.
04:00I'm going to put more honey in it too. All right, guys, we're going bobbing for tea bags.
04:07Well, I think one of the best things about being a mom is just getting to experience all of life
04:14through little eyes. How present they are, how excited they are, and the questions they ask makes
04:20you look at everything in a new way. Did we put four in there or three? Oh, four! An amazing
04:27part
04:27about being a mom is that at times we're all going to feel like maybe it's something that we can't
04:33handle
04:33or can't get through. And the more that you do it, the more confidence you have in yourself,
04:39and it's just an amazing feeling. That's really good. A little one of these. A little one of that.
04:53Heaven. Pasta, shall we? This recipe came into my life during COVID. It was kind of towards the end
05:02when you could start traveling a bit. And we hosted my mom's best friend and her husband who
05:06made us this recipe. So now in our house, we call it Tim's Pasta. Shout out, Tim. It's Tim's Pasta,
05:12Gigi's version. Prosciutto, tomatoes, cilantro or parsley, and spaghetti you'll need, parmesan cheese,
05:21olive oil. It's really an olive oil garlic kind of sauce that then you crisp up the prosciutto in.
05:29And red pepper flakes. I think that's also one of my additions, but I love a little spice.
05:33Add that too. Let's start. Chop up your tomatoes however you want. I'm going to cube them,
05:39but tomatoes taste the same in any shape. The natural chef in my household is my dad. He can cook
05:47for
05:4850 people like that. And the biggest thing I learned from my dad is cook with your heart. He's not
05:53a big
05:54measure either. It's really about tasting and smelling and feeling it out and just cooking as
06:00another form of being creative. So let's just get all our tomatoes together. I've just been a student
06:06of television cooking for my entire life. Any day I was home from school, if I wasn't watching forensic
06:14files, I was watching cooking. I remember when I first came to New York, one of my biggest goals,
06:19besides anything in modeling is that I wanted to be on cooking shows. Over the years since learning
06:25this recipe, I've cut prosciutto a lot of different ways. I'm going to show you my technique of how
06:31I've figured out a way to get different kind of like stacks and thinness on the prosciutto you'll
06:38see because when it then fries up, you'll have kind of like thicker, chewier parts and then thinner,
06:44crispier parts and all of those coming together is really great. So I call this my prosciutto
06:51flour. We are going to start taking them singularly and as we put them down on the board, we're going
06:58to rotate them into a flour. Don't ask me more about why this works because I don't fully even know
07:04why I came up with this, but it's just what I do. Whenever I land in New York, there's a
07:11couple things
07:12that I can eat at any time of day, regardless of my jet lag. One of them is the Soondale
07:19North
07:20bean and cheese burrito. I also can get a acai bowl from Sun Life, which is an OG Malibu spot
07:28and was also my sister Bella's first job. She worked at the smoothie counter, so I used to get friends
07:34and
07:34family discount on that. And that acai bowl is nostalgic for me. So first we go here
07:42and now we go the opposite.
07:46So in the middle here, you're getting kind of like chunkier pieces and then on the edges,
07:52they're thinner. Usually if I have time to cook, it's when I'm on mom duty. So there's a lot of
07:59yapping
07:59with a five-year-old. Sometimes she wants to help. Sometimes she just wants to see the food appear,
08:05in which case we do a lot of art on the countertop. So I'll be cooking here. She'll be watercoloring,
08:11crayons, play-doh, that kind of stuff. On to our cilantro. I do not have the the genetic
08:19disadvantage of cilantro tasting like soap. Oh, I've also done it with arugula before when I've been out
08:25of this stuff. That's also good. It's kind of anything that gives it like a peppery freshness.
08:30Start my first chop.
08:34We're gonna get into the flames of it all. I'll see you soon.
08:39All right, time for pasta. So there's a method to the madness. Let's start with getting the pasta cooking
08:45because we really want that done before our prosciutto is done. Shooting the Vogue France cover
08:49is always exciting. Willy Vanderpeer is someone who I've had amazing experiences with. Load our pasta
08:57in there. Willy shot my first Prada campaign. I've done some wonderful creative editorials with him,
09:04and I just find him to be such a calm, lovely spirit. And I can't wait to see it. We're
09:10gonna toast
09:11our pine nuts. This is something that you want to stay close to. Pine nuts can burn quickly. A lot
09:17of my
09:18dad's cooking is beautiful Palestinian food that, of course, my teta cooked a lot, and she was
09:25the chef that taught him. So anytime we're making Middle Eastern food, Palestinian food,
09:33she's with us. It's comforting to me, and I love an eggs and za'atar. And I have a huge
09:39jar of za'atar in my kitchen that I cook with a lot. Please hold on the pine nuts. But
09:45don't hold too much.
09:47Like you can get a little bit distracted. You can be like, oh, those need more time. And then you'll
09:51turn around and they're burnt. Okay. I can kind of start smelling. Oh, these are browning. There we go.
09:58Olive oil. Let's go like half a cup, depending on how much you're making.
10:06Please hold again. You want to make sure that it looks like however much oil you put could really coat
10:11all of the pasta you're making. We're going to let that start to heat up. And then I always take
10:18a
10:18little piece of prosciutto and see if it starts to sizzle. That's when you know it's ready. Let's try the
10:23pasta.
10:24Can you look at all this? Huh?
10:27Yeah, that's perfect. So we will see this when the prosciutto is done. Okay, that's starting to bubble and
10:33crisp up. So let's add our prosciutto. Two utensils. It can also be two forks, whatever you've got.
10:42And kind of start to break up the parts that are too stuck together. We're getting different textures,
10:51different chunkiness, chewiness. This is the piece that I added first. So it's a little bit more red,
11:00brown. And that's how you know it's getting to the right texture. I do not wear an apron when I'm
11:06cooking. I don't usually look like this when I cook at home. Okay, this is getting nice and crispy.
11:13But see how like there's pieces that are chunkier like this, those get really chewy. And then the
11:18smaller pieces get really crispy. It's so delicious. We're almost here with the crispiness.
11:25So we're going to add garlic per person. Let's add like a clove and a half. We're doing this for
11:31about four people. I'm going to say that's, oh, so, so good. And we're going to go like a good
11:36pinch.
11:37That will start to get the oil spicy. Now it's time for the pasta. We're going to turn the heat
11:43off.
11:44Go for it. Coating all the pasta in the oil. If you just pour it in and leave it right
11:50in there,
11:50then the pasta will start to get crispy. So we're going to start to add our Parmesan. We going in
11:57with the big guns. Then I like to add my pine nuts. There's crispiness. And then there's a lot of
12:05freshness with the greens. I've definitely made this for my man. He loves this. Okay. We can plate
12:14this. All right, guys, let's taste it. You want to give your guests obviously the pasta, but the best
12:20part and what everyone will come back for are these crunchies. I'm telling you they're heaven. A little
12:28tomato on top, a little more greens, a little pine nuts, a little cheese.
12:38It's good every time. I swear. Can I make more bowls? You guys ready? Dimitri!
12:45Oh my God. Oh my God. This one's so good.
12:49Pardon my thingies, but they're clean. Ladies' voice. Good, right? Girl. Talk about the textures.
12:57What we getting? What we getting? That tomato, girl. Enjoy. Bon appetit. Period. Cheers. Cheers.
13:06Ding. Cheers. Cheers. Cheers, Maria. Cheers. Thanks everybody. We're going to finish this
13:11off camera so you don't have to watch this. All right, guys, that was so fun. Thank you so much
13:17for joining me. My dream come true of hosting my own cooking show. I loved it. I hope I don't
13:22have
13:22cilantro in my teeth, but please make your own version of me and Tim's pasta and let me know if
13:29you add
13:29any cool substitutes to it. Cheers. Love you all.
Comments