All language subtitles for The.Bobby.And.Damaris.Show.S01E12_English

Welcome, everybody,
to "The Bobby and Damaris Show."

Today, it's all
about the holidays.

The holidays are about
making the dishes you love

that bring comfort and joy
to you and your guests.

What, what!

Everything is fun holiday
spectacular-ness today.Exactly.

I'm making homemade pasta

with spicy tomato sauce
and lobster.

Ooh!
It's really good.

Plus, I'm going to make
roasted green beans.

Roast them until
they're wrinkly.

And acorn squash
with parsley pesto and tahini.

This looks unbelievable.

'Tis the season for good
food and good friends.

Ready for a party.

This is
absolutely beautiful.

Yes!

♪♪

I love the holidays.

That's because you are
a very thoughtful gift-giver.

I love giving gifts.

That's just
the truth of it.

Like, I really love
buying presents.

I give the gift of food.

I cook for people.
That's what I do.

I give the gift of food
as well, like baklava.

A famous Greek dessert.

I was taught to make baklava
by my sister-in-law, Blue.

She is Greek
and Mexican.

It's a layered dessert.

Phyllo pastry, honey,
cinnamon, walnuts.

Walnuts or pistachios?

She uses walnuts.

I use walnuts
and pecans.

Mmm. 'Course you do.
With bourbon in it?

No. I should have put it
in the orange glaze.

This is great.

These are great to make ahead.
They last at least a week.

Okay, what are you making
for me, Bobby?

It looks delicious.

So, this is
a holiday cocktail.

It has some port,
which is fortified wine.

It's a tiny bit sweet.Okay.

And it's a great
after-dinner drink,

and I added a little sherry
in here, as well,

some orange liqueur.

I finished it with
a little sparkling wine.

So, port and sherry,
those two words, for me,

sound like the holidays.

I'm going to give you a little
club soda at the end.
Okay.

And then I'm just going to put
some pomegranate seeds

on top to get
that holiday feeling going.

Give it a taste.

Cheers.

Just the look of it,
it looks like the holidays.

I never buy port.

But, this, I will absolutely
buy port for this.

Port is actually one of those
things that you can open

and leave it on your shelf,
and it's fine.

Really?
It's fortified wine.

So, it has some sugar
content in it.

I love the holidays for family,
of course, but, also,

it signifies that you can do
some different things with food.

Mm-hmm.

So, the Italian culture
has something called

Feast of
the Seven Fishes.

Which I've always wanted
to have, but I've never had it.

I cook Christmas Eve
at Gato every year,

and we do the Feast
of the Seven Fishes.

I'm not really good
at counting,

so to make sure
that it's at least seven,

I use like 12 or 13
different kinds of fish.

Is there a pasta course,
typically?

Oh, absolutely.
There's a pasta course.

There's usually some,
like, kind of, like,

shellfish paella
or something like that.

At Gato, it's
the whole Mediterranean.

So, it's not
just Italian food.

You really only see things
like that when it is a holiday.

It's like a real
food experience.

I cook at Gato
all the time,

but people don't seem
to know that.

Like, they're always surprised
when they see me there,

like, "What are
you doing here?"

But, like, I do because
I love to cook that meal.

I'm going to make you
one of my favorite dishes today

that I like to eat...
Okay.

...a spicy tomato
fettuccine with lobster.

Oh, that
sounds delicious.
Yeah.

So, that would be
one of the courses

of the Feast
of the Seven Fishes.

It might be, yeah.

I'm a big sides person.

I'm going to make you
some seared acorn squash

and some
roasted green beans.

I think one of the keys
to getting holiday dinner

to the table is actually
starting early

because it's always
a lot of things to do.

Don't you think?Yeah. I think so.

So, let's do it.
Let's go.

I'm going to show you
how to make fresh pasta.

You can do it
in a food processor,

and it's actually
very, very simple.
Okay.

So, basically,
it's 2 cups of flour.

I learned how to do this
in a food processor

because, like, when I competed
on "Iron Chef"

or on "Beat Bobby Flay,"
I had to do it very quickly.

So, I can do the romantic, like,
build the well with the flour

and put the egg in it, which is
really sweet and nice to do,

but if you don't have the time,
you can do this, as well.

I'm going to do three
whole eggs and one yolk

and 2 cups of flour.

That's it.

So, just
regular AP flour?
Yes.

Do you ever do it
with whole wheat

or buckwheat
or any of that?

I do. If you're going to use
a heavier flour

like buckwheat
or whole wheat,

you just want to put
a little bit in.

But you still need
all-purpose flour, as well.

Okay.
Mainly all-purpose.
Exactly.

I put a little salt in here
sometimes, too. Why not?

Why not?
Okay.

And what I do is I actually
whisk the eggs together

first before
I put it in there.

Oh, you do?
Okay.

Yeah, this way, I know
it's going to incorporate well.

Okay, so, you want the
binding power of the whole eggs

but then the richness
of the yolk.[ Cat meows ]

Nacho, it's lobster spaghetti,
so you know what that means.

I'll save you a little bit.
All right.

So, 2 cups of all-purpose flour,
3 whole eggs, 1 egg yolk,

and then
you just pulse it...

so it all
comes together.

So, why is everybody
making the well?

I don't understand.

There's always more
than one way to do things.

And you just let this
come together.

So, I've been staying away
from making pasta.

Typically, I just buy
the fresh pasta

at a specialty story,
at the grocery store

because I've been afraid
of making pasta

and because the well.This is the easiest thing.

Yeah, I know, but...

See, now
it will come together.

You just kind of
get it to this point.

And then I take it off,
and I put it on my board,

and then I put
a little flour here.

Okay. I'm going to
feel the texture.

Oh, yeah.

You see that?
Yeah.

It's, like, glutinous.

Yeah.

All right, while
you're going to knead that,

I'm going to start
on some roasted garlic

for my seared
acorn squash.

Love it.

Just about
a teaspoon of oil.

I'm using a walnut oil.

You could use olive oil,
whatever you have at home.

A little bit of salt.

Make a little tent
out of it.

It's going to roast
inside of there.

Doop, doop, doop.

And it will keep in your
refrigerator, closed,

for, like -- I don't know --
a week at least.

So, you can put it in stews
and fun things.

Okay, so, this goes
into a 350-degree oven

and just roast it
until it's soft and golden,

about 35 to 45 minutes.

Depending on the size
of the cloves,

because, you know, they're
always different sizes.

I have my pasta dough here
that I've kneaded.

And I just kind of
put it into a disk.

Feel it.Yeah, it feels great.

But you need
to let this rest,

and so I cover it
in plastic wrap,

and I just put it
in the refrigerator,

or you can leave it out.

And the resting is
going to make it

so it's, like, a much
more tender noodle.

Exactly right.
Okay.

We want tender noodles.

All right, I'm going to
let this pasta rest

for about an hour,
and then...

When we come back, there are
more holiday recipes to be had.

BOBBY:
Welcome back, everybody.

Today, it's all about
holiday cooking.

We're in the throes
of holiday.

We're making
some lobster pasta,

and we have
some acorn squash.

Tell us
what we're doing there.

Okay, so, you want to come
in here and get the little ribs.

Will you hand me
a wooden spoon?

Are you going to,
like, chisel it?

Yeah, I'm
going to tap it.

I just don't want
to cut myself.

Like that.
It's a little -- There.

Just to get it.

That's a really good
technique actually.

Yeah.
Here's the thing.

This guy had that
little nugget on there.

If you're trying to squeeze
on it, that's not safe, right?

So, it takes a little bit
longer, but whatevs.

Just kind of go
through it.

♪♪

Touchdown.And you didn't get hurt.

I love an acorn squash because
it's firm and it's sweet.

The water content
of this squash is not that high.

Well, what are you
going to do with this?

So, I'm going sear
this little guy off

and then drizzle it
with tahini,

and then garnish
with a little bit of a pesto

and some pomegranates
so then it's red and green.

I like it.

So, cut this up.

Our pan is hot.

A little bit of olive oil.

Season them with a little
salt and pepper.

Just season both sides.Okay.

Here's why I like squash
for the holidays.
Why?

Because squash is
a winter-harvest vegetable.

Now into the pan,
and this is going to get

a nice dark sear on it.

Just kind of
fit them together

like they were made
for each other.

Those guys are going to cook
for about 8 to 9 minutes.

Then we're going to flip them
and cook them on the other side.

Okay, so, now I'm going to make
this spicy tomato sauce

for my lobster dish.
Okay.

I'm going to dice the onions
really, really finely, okay?

Because I'm not going to
strain this out of my sauce.

Start off
with some canola oil.

♪♪

So, you want it to have
garlic in it,

and I use this sauce
for lots of different things.

You can use it for things like
squid, chicken if you wanted to.

So, we're going to put
a whole bunch

of fresh garlic in here
and sweat the garlic.

So, I'm going to take
some Calabrian chilies now,

red pepper flakes, drop them
into the onions and garlic,

let those toast
for a second.

That's where we're going to get
our spiciness from.

And then
some white wine.

Whoa.

A cup and a half or so.

And I'm going to take a little
bit of my lobster water.

This is what I cooked
the lobster in.

Just to sort of reinforce
some flavor in the tomato sauce

because we are making
lobster pasta.

And I'm going to let the wine
and the water reduce

all the way down.

Oh, my God. Look.
They're gorgeous!

So, that's just from the natural
sugars in the squash?

Yeah.

I think people are afraid
of going really,

really dark with
your vegetables.

It's delicious.

Just trust me.

It really gives it
more dimension

in terms of flavor
and texture, as well.

Absolutely.
Yeah.

So, I'm also going to put
a beautiful little sauce

on my squash.

Tahini,
which is sesame paste.

It's nice and earthy.
It's nutty.

There's a little
bitterness to it

that really contrast
the flavors of the acorn squash.

It's, like, what gives hummus
that beautiful, smooth texture.

And that nuttiness.Yeah.

And then
a little lemon juice.

It's so crazy when
you put lemon into tahini.

They kind of separate
a little bit.

So, look at what happens.

And you're like, "How am I going
to drizzle that onto anything?"

"That looks terrible."

So, what do you do?Little salt, some pepper,

a little water.

Now we whisk it all
together.

And it turns back
into a vinaigrette.

Mmm, that's very good.

Isn't that good?
Yeah.

I'm going to now add
the tomatoes to my sauce.

I have the onions, garlic,
Calabrian chilies,

white wine, and water
that I cooked the lobsters in.

And now I'm going to put
the tomatoes over here,

and we'll combine
all these flavors.

So, you can see the tomatoes
are whole still.

Let those cook
for 25 minutes,

and then I'll crush them
into the sauce

and let it cook
for another 20 minutes or so.

That looks beautiful.

Yeah, it's
like 45-minute sauce.

If your guys
are nice and golden

but not quite all
the way cooked through,

you can flip these little acorn
squash up on their round end,

cover it, and allow them
to kind of steam to soften.

Or you can go
into a 350-degree oven

until they're tender --
about 5 to 10 minutes.

Ooh, garlic is
smelling awesome.

It smells really good.Yeah, doesn't it?

Let's clean
some lobster.

So, I have a lobster
that I cooked,

and I steamed the lobster
for about 7 or 8 minutes.

This is
a 2-pound lobster.

And then I put it in an ice bath
to stop its cooking.

So, then, to clean it,
I take the tail,

and I twist, and the tail
comes right off.

Great.
Okay.

And then
I take the claws off.

Do you save all
the shells for stock?

Yes, I do.
I absolutely do.Okay. That's great.

First things first.
So, we take the tail.

Just like you showed
that really good technique

of the acorn squash,

this can slip because
the shell is hard.

So, what I do is I just take
the top of my hand,

and I just crack
into the shell.

Just a little bit.
Okay.

So, now it's into the shell.
See that?

And I just go
straight down.

Okay?

And I just pull the meat
out of the tail like that.

Beautiful. Okay.

For the claws, I actually
cover them, okay,

and I take the back
of the knife, and I...

Oh, I got it --
to break it.

And I crack the claw.

If you don't cover it,
the shells are going to be

all over your kitchen.

So, then...
And the claw comes off.

See that?
It's so tender.

Yeah, it's very tender.

So, I'm going to dice
up my lobster,

but not in small pieces.

I want it
to be nice chunks.

Because, listen,
let's face it --

lobster is expensive,
and this is a special day.

It's the holiday,
so we're indulging ourselves

a little bit here.

But, you know, you want
the lobster to be

in nice big pieces
so you can really taste it

while you're eating it
in the sauce itself.

All right, so,
when we come back,

we're going to finish up
the tomato sauce.

Plus, I'm going to make a pesto
for that acorn squash,

and there's going to be
some roasted green beans.

Mmm.
Sounds good.

♪♪

BOBBY:
Welcome back, everybody.

Today, it's
all about holiday.

We have
some acorn squash.

We're making
some spicy lobster pasta.

What are you going to do?

I'm going to make
some roasted green beans.

This is 2 tablespoons of coconut
oil, 3 tablespoons of capers.

So, you roast the capers
with it?

Yes, sir. Couple tablespoons
of Parmesan cheese.

You know what?
I just realized something.What happened?

You know how you like
to measure things? Hold on.

You're like, "2 tablespoons
of Parmesan cheese,"

but you put like
3 or 4 in there.

No, I didn't!
Uh-huh.

One of them
wasn't that full.

[ Both laugh ]

Okay.

2 tablespoons bread crumbs.
That was just 2.

All right, put them down.
That's right.

Some chopped pecans.

That's the Bobby measurement,
which means it's not right.

No, no, no, no.
That's right.

I've had your food now.
It's delicious.
Thank you.

Make sure that
your pecans are raw

because they're going
to toast for a little bit.

Look at all of that
fun-time flavor right there.

Fun-time flavor.

Look at that.
The zest of a lemon.

Don't put the juice
in right now because

it'll turn
your green beans brown.

Chugga, chugga, chugga.
Pah, pah!

Ptshh!
Shht, shht, shht,
shht, shht.

1 shallot
thinly sliced.

Shallots really lend
tons of flavor.

Okay, so, you put a little bit
of salt, but not too much

because the Parm
and the capers are salty.

And then some pepper because
pepper makes everything bepper.

You're so corny.
I love you for that.

[ Both laugh ]

Okay.

400 degrees
until they're nice and wrinkly,

tender, and golden-brown,
about 12 minutes.

♪♪

Hyah! Okay,
what are you doing?

I'm going to finish
my spicy tomato sauce.

I'm going to put a little bit
of lemon zest in here,

up the heat.

I'm going to put some
fresh herbs in here, as well.

Some oregano
and some parsley.

And then we're going to season
it with some salt and pepper.

All right, and then our tomato
sauce is fini.

I'm going to give you
one of my secret weapons --

bread crumbs.

So, I'm going to crush
some fresh garlic,

and I'm going to toast it
a little bit in some olive oil.

Usually, I don't cook
with olive oil,

but I'm not going to
cook it for very long.

So, basically, you're just
kind of heating up the garlic.

And then I'm going to take
a couple anchovies

and dice them up very finely,
put that in there, as well.

Okay.

You can smell it
already.
Yeah.

Oh, it smells so good.

So, fresh bread crumbs.Yep.

Salt and pepper.

♪♪

They're going to toast.They're going to toast.

That's exactly
what you want to do.

That's great.

Some lemon zest.

How long
do these need to cook?

Maybe another
minute or so.

So, to your bread crumb
and sauce,

I'm going to raise you pesto
for my acorn squash.

Love it.

It starts with those
roasted garlic cloves.

This gives you the garlic
flavor, but a little bit sweeter

and a little bit
less aggressive.

1/4 of a cup walnut oil,
then 1/2 cup of toasted walnuts.

1/4 cup
of Parmesan cheese.

Look at
all those flavors.

Let's add in about a half
a bunch of parsley

and then
the juice of a lemon.

♪♪

Let's plate
some acorn squash.

Beautiful searing.

Little tahini.

Oh, my.

Fabulous.

Okay, now pesto.

Let's just go with
a little bit down the center.

I like it.

So, now.
Uh-oh!

What's up,
pomegranate?!

It's holiday time!It is holiday time.

And you know what
these are going to add?

A little crunch.They are just red jewels.

This is
absolutely beautiful.

Thank you, sir.

That is
just beauteous.

♪ Holidays ♪

Okay, you're going to make
some pasta.

I'm going to make
some pasta.

All right, so, we have
our homemade dough here.

And we let it rest
for about an hour.

And so, now I'm going
to roll out the pasta,

and I'm going to use our mixing
machine with the attachments.

I like to cut it
into four.

What I do is I put a little
flour on the rolling pin,

and then I kind of beat it up
a little bit

so it takes some sort of shape
of a pasta sheet,

and I turn on
my machine here.

Now, this is just going to
make sheets of pasta.

And what are you starting it at?
What thickness?

I start it all the way
at the end.

So, it's really thick
when it first comes out.

And then you gradually
are grinding.

Then I kind of
move it up.

As the numbers go up,
they make your pasta thinner.

You can see it's starting to
get longer and thinner, right?

And then what I like
to do is this.

So, it's about the same size
as it started.

Yep.
I use the same thickness.

But why?

So, that it gets nice
and uniform.

Also, it gives the pasta itself
more integrity.

Everybody has weaknesses
in the kitchen.

Making fresh pasta
is one of my weaknesses.

Is it?I'm not great at it.

I think that's going to be
thin enough.

There's something really cool
about making your own pasta.

So, now I'm going to take off
this attachment.

And I'm going to put
this attachment on,

which is the cutter.

Watch.

[ Gasps ]

Okay!

And you roll them
into a little ball.

I kind of do that.
You let them dry.

♪♪

Beautiful.

I'm going to keep working
on this pasta,

and then we're going to finish
up our beautiful holiday dinner,

and then we're going to have
something to eat.

Happy holidays,
everybody.

BOBBY: All right, you guys,
we have some boiling water.

So, I'm going to take
some pasta, our fresh pasta.

This is going to go
really fast.

And that's basically it --
maybe like 60 seconds.

And while
that's happening,

I'm going to chop
some fresh parsley

to put in the sauce
at the very end.

We have
our cooked lobster meat.

That goes right
into the warm sauce.

DAMARIS:
There's still a little bit
of cooking left to do on that.

Yeah. That needs
like another 10, 15 seconds.

I'm going to strain out
our pasta.

[ Inhales deeply ]
Okay.

So, the pasta goes
right in there.

And then I season
the pasta again, salt --

before I stir
it into the sauce -- pepper.

That is a nice tip.

Some fresh parsley

and then a little bit
of olive oil right on top.

And then I carefully just
kind of let it cook in the sauce

for just
a minute or so.

Gorgeous. This dish
feels like the holidays

and feels like the gift
of deliciousness.

I'm going to grab those
green beans out of the oven.

They've been roasting away --
8 minutes.

Halfway through,
I stirred them.

Oh, my gosh.
Look at those.

Nice and wrinkly.

Hot.
Behind you, Bobby.

BOBBY: And I like
how crusty it gets, too.

Well, that's the Parmesan
and the bread crumbs.

It makes
almost like a crouton.

The shallots caramelize.

There's, like, a lot of textures
and a ton of flavor

in a really simple dish.

I'm going to go plate
my pasta.

You still want to serve it
very rustic-style,

but I just kind of
get it up like this

and then, as I land
it into the bowl,

I kind of just do
a little twist

so it has a little bit
of height to it.

Yeah.

I want to make sure that we get
enough of the sauce

with the lobster
running through it.

Okay. The chunks of lobster
look decadent.

And then don't forget
our bread crumbs.

I haven't forgotten them
since you made them.

I've been thinking
about them the whole time.

♪♪

And then
some fresh parsley.

All right, there we go.

All right, so,
a couple of these squash.

Roasted green beans with
the shallots and the capers.

And these are
such easy side dishes.

You get so busy at the holidays
that it's nice to have

a couple recipes
in your back pocket

that are quick
and easy and no-fail.

Let's eat, Bobby.

I'm going to start
with the pasta.

♪♪

It's so good!

I really feel special.
It really does.

It's tomato-y.
It's garlicky.

It's a little spicy,
a little bit of lemon zest.

And, of course,
that lobster.

It's so tender and sweet.

I was not going to try
and make fresh pasta.

But now that I saw how easy
it is, I think I might.

I'm dying to try
this acorn squash.

So, I eat the skin.

You don't have to
eat the skin.

I'm doing it right now.

Yeah, it gets super tender when
you roast it that way.

Mmm.

Mmm-mmm-mmm.

I love that pesto.

You like it?

I love it --
every morsel of it.

And the...

we have
roasted green beans.

So, savory.
I love the crustiness of it.

What's the crusty part?

The Parmesan cheese
and the bread crumbs.

Amazing.

This dinner has been
so festive.

It is wonderful from
the pasta, the lobster.

A little luxurious,
but that's okay.

A little, but that's
what the holidays

are supposed to be about.Yeah, absolutely.

Happy holidays,
everybody.

Happy holidays.