All language subtitles for The.Bobby.And.Damaris.Show.S01E09_English

So today,
we're talking about fit.

We're living fit,
we're eating fit.

I get asked all the time,
how do you stay in shape
as a chef?

You're always around food.
I have my tricks to staying fit.

If I go to a restaurant,
I eat about 3/4

of what's in front of me,
not everything.

It's hard to do.
And Damaris has hers.

I married a vegetarian.You did.

What?![laughter]

I really have made an effort
to have a healthier lifestyle.

I'm gonna make steamed halibut
in parchment paper.

You put a little wine in there
and some aromatics

and sour orange sauce
to go on top.

This looks fantastic.

I think about foods
that are gonna give me

what my body needs,
so I'm gonna make
a bruleed sweet potato,

and then I'm also gonna make
dark chocolate oatmeal.

It's unbelievably good.

Fit time!There you go. Workout done.

♪♪

Hey, everybody, I'm Bobby Flay,
and this is Damaris Phillips,

and you're watching
"The Bobby and Damaris Show"!

Dun-duh-duh-dun!Today, we're talking about fit.

Absolutely.Staying fit, being fit.

I have this new book
called Bobby Flay Fit.

My whole philosophy
on healthful eating

is to focus on what
I'm adding

and not on what I'm taking away,

'cause if I'm always eating
thinking, like, "Oh, I can't
have this,

I don't eat that,"
then I feel deprived
as a person.

Instead, I'm going to add things
that my body needs

for the inside,
so nutrients and vitamins

and minerals, stuff like that.

Well, I work out all the time--
I've always been a runner

since I've been in high school--
I ran track and cross country,

so I've always kinda done it.But you like it?

Like, for real.Uh...

Do I like it,
this is a big momentNo!

in my life right now,
Damaris.

Um, do I like it, uh--
I'm gonna dig down deep

and say I like it sometimes.

I get an adrenaline from it.

I don't look forward to it
before it happens,

and I'm always glad it's over
when it's over,Yeah.

but I know it's a part of
my lifestyle that's important.Yeah.

That said,
I eat everything I want.Yep.

Ice cream is my thing.Really?

Oh, yeah. I sneak down
in the middle of the night

for a scoop of ice cream,
but instead of having a pint

I have a spoonful--
those kinds of thingsYeah.

are really important.I got smaller plates at home.

We're trained
to clean our plates,

and dinner plates are so big,
I just moved to salad plates.

I have rules that I abide by.
Like, I don't eat late at night.

My mom was always like,
"Don't eat after 7."

I try to eat before service
at five o'clock

if I'm cooking
at the restaurant.No.

No, because I used to go out
at midnight with all

my friends, and we'd drink
bottles of wine

and eat fried chicken
at 2 o'clock in the morning,

and then you go to bed, and
then you gain a lot of weight.Yeah.

I think that for a long time,
we always thought of,

like, food that was healthfulMmhm.

to be bland and boring
and not very interesting.

And then, like, the vegetarian
dishes sort of

get through in there, as well.

When you were meeting
your not-quite husband,

did you know he was
a vegetarian?[Damaris] Yeah, he told me
the night we met.

We met at a wedding,
so we're dancing,

and I'm like, all of a sudden,
he says, "Oh, I'm a vegetarian."

And my response was,
"Oh, my God, this was
going so well."

Exactly!I mean, literally,

we almost didn't date
because of it.

But obviously, um,
you liked him enough

to marry him. Right?I did.

And so--and it's become part
of your lifestyle now, right?

Absolutely, and it's all about
finding plant-based proteins

and incorporating in tons
of vegetables

and eating in a way that
makes us feel good

and does no harm--
it's about good food, though.Yeah.

Like, good food is good food.Flavor.

People have to feel like
they're getting value

in their flavor even if--
even if it's healthful.Mmhm. Yeah.

You know what, you look thirsty.I am thirsty.

I'm gonna give you
a little cocktail here.

It's basically like
a homemade soda.

Just a few simple ingredients,
some seltzer water.Okay.

This is actually nectarines
that I pureed.

You can use peaches or plums
or any kind of stone fruit

like that if you want.And were they frozen
or were they fresh?

You can use either one,
actually.

You were using fresh ones,
weren't you?Yes, of course.

And then I made a simple syrup,
but I used pure cane sugar.

That's why it's this sort of
brownish color.Oh, that's awesome.

Equal parts sugar, water,
and then some fresh rosemary
to make it sing.

The nectarine is delicious
in that.Oh, thanks, Damaris.

Really, honestly,
it's the rosemary.It is.

It's a surprising element--
what are you cookin' today?

I'm gonna make a dessert
with sweet potatoes.

So a bruleed sweet potato,
which are insanely delicious

and also good for you--
I'm also gonna make

for you dark chocolate oatmeal.I can't wait for that.

So you feel like you're
indulging, but...

Yeah, you get flavor
without any of the bad stuff.

I would eat oatmeal
every single day.

It, like, fills you up
in this really, like,

I'm ready to get in a fist fight
for the day kind of way.

I like to eat healthfully,
but I gotta have some flavor,

so today, I'm actually gonna
make a steamed halibut,

which I do at Gato,
my restaurant in New York.

We're gonna cook it
en papillote,

which is the only French term
that I know,

which basically means that
we're gonna wrap it in
parchment paper.

It's like old-school, like,
it's like culinary school.A little heart. Yep!

I'm gonna make a sour orange
sauce to go on top,

which will make it
really flavorful,

and I'm gonna make something
called--what I call
a martini relish.

It doesn't have vodka in it.Wah-wah.

We're trying to stay healthful
today, so think about

those martini olives,
the green olives with
the pimentos running through it.Yeah. Okay.

So red peppers, green olives,
and some fresh herbs

on top of our halibut.I think we should get cooking.

You wanna start cooking?Sure.

Let's do this fit style.

[Damaris]
Let's just start with
some sweet potatoes,

because it's gonna take
a little bit of time.

You're forking the potatoes,

and then what's gonna happen?Yeah, so I'm just doing this
so that they don't burst open.

It's, like, letting out
the steam,

and then I'm gonna put these
bad boys in the oven to roast.Uh-oh.

And that's about it--
last one, kaaaaa!I like it.

Bobby's puttin' those in--
I just roast them at, like,

400, 425 until they're nice
and caramelized.

Super, super tender--
it's gonna be different

based on the size,
so maybe 50 minutes.

I'm gonna put some orange juice
into a pan,

put this onto the stove.

I'm gonna make, like,
a sour orange sauce

to go on top of our halibut--
I make this sauce a lot.Okay.

It's basically orange juice--
if you can find sour oranges.

It's hard to find--
you can find it, like,

in Miami and places like that.Yeah, not in Kentucky.

And then the cr--
come on.

It's the sour orange capital
of the world!

But you can make your own
sour orange.Okay.

You basically take orange juice,
and I like to reduce it down

so it gets a little syrupy
and it can condense.Yeah.

And I put a little honey
in there, and then I add
lime juice to it.

So you get that sour orange.That's great.

I'm gonna let the orange sauce
get going,

we've got some sweet potatoes
in the oven,

and when we come back,
we're gonna what?
Make some oatmeal?

We're gonna make some dark
chocolate oatmealYeah.

that will make you feel like
you're doing something

super bad in the morning,
but will keep you geared up,

ready to go, all day long--
fit and fabulous.

And there it is--
the workout for the day

by Damaris Phillips--
we'll be right back everybody.

♪♪

Welcome back, everybody,
you're watching

"The Bobby and Damaris Show."

It's all about fit today,
so we're talking fit,

we're eating fit,
and we're cooking fit.Cooking fit.

What are you making now?We are making dark

chocolate oatmeal, yeah.You're making oatmeal.

I always buy the Irish oatmeal,
but it takes a long time.

So long.Yeah.

And I don't necessarily think
it's better tasting.

I like to use a rolled oat--
it's the whole oat,

like the whole grain.So this cooks much faster.

Five to seven minutes--
1 and 1/2 cups of oats.Okay.

This is just dark chocolate
cocoa powder.

So I put in about
four tablespoons.

[Bobby]
Most people are gonna say,
wait a minute,

chocolate oatmeal, how can that
be a fit sort of meal?

Because chocolate itself
is not actually bad for you.

You're just using cocoa.It's the sugar, right?

Vanilla extract.A little salt.

A little salt, stir.

Five to seven minutes,
and you're ready to go.

I'm gonna put bananas, walnuts,
maybe some dried cherries
on the top.

Plump them up with hot water.[Bobby]
I love dried cherries.

Bananas have a ton
of potassium.

So, dear, we have a bowl
full of potassium.

Right here, we have
heart-healthy oats.

We also have chocolate,
which is absolutely
heart-healthy.

These are done--so we're gonna
put in a little bit of honey.Okay.

A few tablespoons.

Natural sweeteners are always
gonna be better for you

than, like, a refined sugar.So that's it.

That's it! Okay, are you ready?I'm ready.

Walnuts are gonna give us
Omega-3s.

They're gonna give us
that healthy crunch
you're lookin' for.Mmhm.

We're gonna put some bananas
on there.This also looks incredibly
beautiful.

Thank you, Bobby.It's kind of like an oatmeal
sundae in a way.

Cherries, comin' at you--
okay, that's for you.

I'll make myself one.Okay.

The texture's great--
it almost seems like

an amazing dessert--
the chocolate, really terrific.

Really good.It's good for you.

All right, you keep
eating breakfast.

I'm gonna make a couple things--
we're going back to

our steamed halibut--
it's going to have

a sour orange sauce on top.Okay.

So we have this orange juice
that I reduced down

with a little bit of honey,
and then to make it

the sort of sour orange flavor,

just squeeze some of the lime
juice right into the orange
and the honey,

Okay.so you get the sweetness,
that fruitiness,

and then a little bit of
tartness from the lime juice.

The texture's beautiful.

A splash of olive oil,
and a little salt and pepper.Okay.

The key, though, is
to reduce it,

and a lot of people don't
know that trick.

Looks beautiful.

If you just put orange juice
and lime juice together

and then try to make a sauce,
it would not have the flavor

or the texture you want--
you're basically making,

like, an orange syrup,
and it's a good base

for anything like that.That's awesome--yeah,
that's a really nice tip.

Let's make our relish--
we're calling it a martini
relish.

So we have green olives,
and we have some piquillo
peppers,

which are Spanish peppers--
you wanna dice these up for me?Yeah.

You have a knife over there?Whoo! Yeah, I'll get one.

You're low on knives.[laughter]

I love a piquillo pepper.

Yeah, piquillo peppers are
those roasted peppers
from Spain.

The great thing about them is
they come roasted, peeled,

and seeded, usually packed in
with, like, good Spanish
olive oil,

and they're ready to go.And the texture is nice.

Like, sometimes fire-roasted
peppers are mushy.

Yeah, or too raw, actually.Mmhm.

And they're not spicy,
but they do have a little bit

of a bite to them at the end,
which I really kinda like.Yeah.

Okay, how many?
I got two here.That's plenty, actually.

Cool.So you know when you get
a martini and they give you

those martini olives, and it has
the pimento in the middle?

That's what this is inspired by.Okay.

So that's why I'm calling it
a martini relish.

If you want to throw a little
vodka or gin in there,
be my guest,

and it'll be a real martini
relish if you want it to be.

All right, so some fresh herbs,
we have some parsley
and some fresh dill.

You feel like doin' that?
I gave you the hard part.

Finely-diced,
perfect brunoise, please.[groans quietly]

I'll make them pretty
for you, Bobby.Okay.

Thank you.
Parsley and some dill.

Okay, so shallot--
is it okay if I use
green onion?

Totally fine.Okay.

I just like the contrast
of color, too.

I'm gonna chop up
a jalapeno,

just for a little bit
of heat, not too much.Nice.

[whistling]Drop it right in there.

Beautifully, nice job.Thank you, sir.

And I like the sound effects.No problem.

You ever go to cycle classes
or anything like that?

I love them.You do?

Oh, my God, I love them.What do you like about them?

I love them--people act like
you're in a competition.Oh, yeah.

When they're like, oh,
they're comin' up behind you,

but you're not gonna let them
beat you today, Bobby Flay.

They're gonna make that relish
faster than you.

Who's got the martini relish?

You've got it, Bobby.
Finish strong.

Put the salt and the pepper
on there, Bobby.

You know what I'm talkin'--
it's my favorite.

Yeah, I know exactly what
you're talkin' about.I love it.

Okay, so olive oil.

Do you like cycle classes?I do, actually.

It's kind of like a party, but
you actually get a workout, too.

Yeah, and I like any working
out that's social.

I have to have a buddy.Really?

Yeah--
where's a little fork for me?

That was quick--
this looks really good.

Those piquillos and the shallots
are cut beautifully.

So here's the thing...That's great.

The dill is what's
the most surprising in there.

It's gonna be fantastic.That's the key.

It's also gonna be fantastic
with some sweet potatoes.

Is that where you're going?Heck, yeah.

Okay.Look at these little babies--
you can always tell

when a sweet potato's ready,
because they're gonna be,

like, bubbling up--
look at that.

They're just really nice
and soft--that's what you want.

It's hard to overcook them,
don't you agree? Okay.I don't think you can.

I say the longer the better.

I split these little guys open
if you want to do that,

and then I make a little bit
of, like, flavor fun.

It's just cinnamon,
vanilla extract,

and a little bit of water--
how about this--

a little water.

A couple tablespoons,
and you're just making,Is that enough?

like, a little slurry--
yeah, that's fine.Okay.

So then we brush them with
the cinnamon,

and we cool them way down.

Then we're gonna put
coconut sugar on them

and brulee them--
it becomes almost like

sweet potato crème brulee.

So you serve them cold.Cold, yeah, just like you would
crème brulee.

Really?Yeah, so I'm gonna cool these
down just a little bit,

then I'm gonna throw them
into the refrigerator

to get them cooled
way down to cold.

Then a couple hours from now,
we'll brulee them up.

And that's it.That's it!

All right, so when we come back,
we're gonna break out

the coconut sugar,
we're gonna have these beautiful
sweet potato brulees.

We have halibut,
martini relish--
don't go anywhere anybody.

Stay hungry.And fit!

♪♪

Here's what we're gonna do--
we're gonna steamYeah.

this halibut in paper--
so it's protected,

and the steam actually
cooks the fish itself.

And steaming gets such
a super bad name, right?

Yeah, because a lot of times
people think it's gonna
be bland.

I have the halibut here,
and I'm gonna put the filets

right on the bottom of
the semicircle here.

And then a little salt
and pepper on top.

Some fresh herbs--
we have dill and parsley,

just like we had in the relish--
it's gonna go on top of
the fish,Okay.

reinforcing those flavors
over and over.

And this is so
incredibly healthy.

A splash of olive oil,

and a little bit of dry
white wine,

just to give it a little bit
of steaming moisture.

And wine is the steam
instead of...okay.Just a splash, okay?

Just like this,
and you're also gonna get

the natural juices from the fish
come out as it cooks,

and so that will help it,
as well.

Cover it just like that,
and then you crimp the edges.

I'm not really good
at this part.

Keep folding it over,
keep folding it over.Crimp and roll.

And you wanna leave a little
room between the edges

of the crimping
and the fish itself

so it has a little room
to steam.Okay.

And basically, this is it,
and it goes right into
the oven.

The great thing about this is
let's say you have

six people for dinner--
you do six of these ahead
of time.

It could be hours ahead of time.

Just put them
in the refrigerator,

and then put them in the oven
when you're ready to go.

Ohhhh.

Very nice.[laughs]

♪♪

Then it's like a little splash
of olive oil.

White wine.

All right.Crimp and roll.

All right.See if the heart shape
makes it any easier.

I suspect the answer is...
perhaps.

You think so?I don't know.
I'm just sayin' that

'cause that's the way I do it.

I just wanna make sure
it stays together,

and you do want to make sure
that it's completely enclosed

so that the steaming takes
place, otherwise you're
letting the steam out,Okay.

and it will take a little bit
longer for it to cook.Okay, great.

And it won't cook as evenly--
so what do you think?

That's good, right?That looks good.

Let's put this in the oven.

Four-hundred-and-fifty degrees.

That's high!Yeah, it's okay.

The parchment is actually
protecting it,

so you can cook it
at a high heat.And so that's why it's gonna
steam so fast.

It's gonna steam really
quickly, somewhere betweenOkay.

seven and nine minutes
is my guess.Okay.

Are you a couscous fan?I love couscous.

So couscous is interesting,
because I didn't realize
it was pasta.

This is a very common mistake

that people make--
they think it's a grain.

Yeah, they think it's, like,
so healthful.Yeah.

And it is if you get
the whole wheat kind.Which is what we have.

Yes!I like the fluffiness of it,
but if you have some

crispy bits running through it,
it just makes it

much more interesting to eat.Okay.

So we're gonna take just a tiny
bit of olive oil,

the bottom of the pan,
you take the cooked couscous,Okay.

and you put it in the pan,
you can hear it start to sizzle.

You wanna just kind of press
this down almost like as if

you were making home fries
kinda thing.I wanna do this.

This is my first attempt
at crispy couscous.Yeah.

Do you lift weights and stuff
like that, too?Yeah, so here's a fun story.

My grandpa's 101.Don't touch it yet.

Um, okay.Tell the story.

My grandpa is 101 years old.

I have to grab this spatula
out of your hand.

Do you see me gettin' ready
to do it?Yeah.

I was, like, just gonna touch--
look at that--that one
looks crispy.Not yet.

Probably about 10 years ago,
I realized

if I live to be 101,
how do I want my body
to feel?

He is so with it
and so healthful

versus my father
who passed away at 59.

You know, like, those are
the two kind of models

of health that I'm looking at,
and I choose every single day

to try and be as healthy
as I can at 101.

That looks unbelievable.

Yeah.Ah, look at that!

So then you just wanna--
you wanna set it again

and let a little bit more
get crispy.

So I have some parsley
and some dill.

So after the first time,
you kinda put that in.

But just leave it on top
for now.

Gonna do one less mix,
and that's gonna be it.Awesome.

I'm gonna check my fish.

Oh, yeah. Look at this.

Those are beautiful!

Look at that little guy.

I'm gonna take
a sneak peek here.Okay.

It's nice and soft. It's cooked.

Just like that, I mean...That was easy.

Let's plate, Bobby.What I like to do is actually

to open them up like this.Okay. Gorgeous.

And smell it.Yeah, it smells unbelievable.

Be careful, because it's steamy!Exactly.

Just kinda drop it...Oh, awesome.

The presentation of this
doesn't look like it's healthy.

This just looks like delicious.

Our sour orange on top.

Look at how easy this is.

Some of our martini...relish.This is what I'm excited about.

Yeah, okay, I'll get you a fork.

I think it looks really pretty--
I mean, all of the colors.

This is beautiful.

Ready to give it a try?I'm ready.

Oh, my God, that orange
on the halibut is fantastic.

Yeah, so you have that
fruitiness from the orange,

a little bit of the tart
from the lime,

and then besides flavor,
you want things like

contrast and textures, you know,
like that crunchiness
from the couscous.Mmhm.

I like the chewiness that
you're getting from
those olives.

Against that, like, flaky,
delicate fish.

And it's that sort of natural,
briny saltiness coming from
the olives.Yeah.

You convinced me that
en papillote

and steaming is the way to go.

When we come back,
I'm gonna show everyone

how to turn those sweet potatoes
into a deliciousOh, yeah!

crème brulee. Oooh!

Get your spoons out.[chuckles]

♪♪

Welcome back, everybody,
you're watching "The Bobby
and Damaris Show."

I love having people come over
to my house here and cook.

Today, we had the halibut
with the martini relish

and the crusty couscous--
we had your oatmeal.

Dark chocolate oatmeal.Don't forget the dark chocolate.

All those walnuts
and cherries and bananas.

So now it is time for
my favorite part of the meal,

the dessert--it's gonna
be super healthy.

Do you remember
my sweet potatoes, Bobby?

I remember your sweet potatoes,
they're nice and cool now.

Yeah, I put them in
the refrigerator just so

they'd cool down.Well, you cooked them
all the way through.

Absolutely, they're, like,
super tender

and super ooey gooey.I like the way you said
that they were like

sweet potato custard.That's exactly what
it tastes like.

I was at the White House
a few years ago.Where the president lives.

Where the president lives,
and this is when

the Obamas were living
in the house,

and we did a special
"Iron Chef" where, actually,

Michelle Obama gave us
her White House garden

as the secret ingredient.That's amazing.

And I said, "Mrs. Obama,
if I had to pick

one vegetable from the garden
to utilize, what would it be?"

And she was like,
"I want you to use
sweet potatoes."

So there you go.

So I've never used coconut
sugar, honestly.

It's a sugar from
the coconut plant.Okay.

It's made from the cane not,
like, the actual coconuts.

But it doesn't really have
a lot of coconut flavor?

No, it just has a little bit
heartier...

It's almost like a brown sugar,
right? Yeah.Very much.

The texture of it's similar
to a brown sugar.

It, of course, looks like
a brown sugar.

It's gonna brulee up
like a regular sugar,

and you're putting on--
that was a teaspoon of sugar.

If you don't have coconut sugar,
it's totally fine.

You can use brown sugar--
date sugar is delicious.Yeah.

Okay, do you know
how to use this?Yes.

Fire away--
do you want me to do it?Yeah, you do yours.

Okay.

Whoa!Gentle.

Wow, it goes really fast!Well, it's 'cause it's
already dark,

so don't be afraid of that,
like, this is already brown,

and so of course it's gonna
get a much darker look

than, say, white sugar, right?Nice.

Doesn't that smell great?
Smells like toasted
marshmallows.

You want me to do yours?
Let me do yours.
No, go for it.
You're on a roll, man.

I'm torchin' away.I love it when it gets
a little bit burnt

right at the edges.Okay.

And it's gonna harden back up.Are you trying to give me
a hint?

No, no no--
you're doing a good job.

You're doing great.

It's like sparklers.
It's cool.Yeah, it's beautiful.

Boom!Okay, now...

That little smoke bellowing
from the top.We're done.

The reason why sweet potatoes
are super good for you

is 'cause they have a ton of
beta-carotene in it.

Look, it's the color.

That color is beta-carotene.Mm! So good.

It really does taste like
a marshmallow on the top.

So you get that crustiness
on top.Yep!

So you have that beautiful,
smooth, custardy-like

texture of the sweet potatoes,
you get that smooth
and the crunch.

So if you don't have a fancy
torch, it's totally fine.

You can just use your oven,
throw it on high, broil.

Broil, yeah.Watch it.
Like, every 30 seconds,
kinda look at that baby.

So how do you come up
with something like this?

You're sitting around, and
you have some sweet potatoes,

you're like,
I'm gonna put sugar on it.

I have a friend named Soledad,
she's from Argentina.Yeah.

And in Argentina, they take
sweet potatoes,

put a ton of sugar on them,
and then they roast them.

And that might just be the way
that Sole makes it,

but who knows.
So I thought...You were inspired.

Yeah, exactly.This is a really cool idea.

It's a great dessert,
I'm tellin' you.

You don't have to convince me,
I'm almost done with
the entire thing.

So we've eaten all these very
fit-full dishes today.

Does this mean we don't
have to work out for a week?

I wasn't gonna work out anyway.[laughs]

All right, well, we'll
just keep eating.

Thanks for watching, everybody,
you've been watching

"The Bobby and Damaris Show"--
things get a little bit
sweet and a little bit

spicy around here--
we'll see you next time.

♪♪