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Welcome to the ranch,
where it's me, the kids,
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00:00:04,872 --> 00:00:06,550
and quick and easy meals.
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00:00:06,574 --> 00:00:10,520
For entertaining, a luscious
dish with pork and mushrooms.
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00:00:10,544 --> 00:00:15,125
For me every day, a panzanella
dish with grilled shrimp.
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00:00:15,149 --> 00:00:20,030
To eat on the run, calzones and
spinach-artichoke dip combined.
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00:00:20,054 --> 00:00:23,967
Then a shortcut soup
that'll knock your socks off.
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00:00:23,991 --> 00:00:25,869
It's a real 10-minute wonder.
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00:00:25,893 --> 00:00:28,961
Here we go with
a few "Meals in Minutes."
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00:00:31,731 --> 00:00:33,143
Okay, are we ready, guys?
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00:00:33,167 --> 00:00:35,312
♪ I feel ready ♪
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- Hmm.
- Clap!
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00:00:36,737 --> 00:00:40,050
♪♪
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It is a gorgeous day
on the ranch,
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not too hot, certainly not cold,
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00:00:44,779 --> 00:00:48,725
and it's a great day to be
cooking some glorious food.
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00:00:48,749 --> 00:00:53,497
I'm going to start by making
pork Marsala with mushrooms.
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00:00:53,521 --> 00:00:55,599
It is one of my all-time
favorite dinners,
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00:00:55,623 --> 00:00:59,703
so I just pulled some pork chops
out of a skillet.
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00:00:59,727 --> 00:01:01,905
And I'm going to go ahead
and add the noodles
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00:01:01,929 --> 00:01:04,541
because they're going to take
a little bit to cook.
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00:01:04,565 --> 00:01:06,510
But I want to show you
these pork chops
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00:01:06,534 --> 00:01:08,211
up close and personal.
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00:01:08,235 --> 00:01:10,380
I basically just salt
and peppered them
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00:01:10,404 --> 00:01:12,582
and then dredged them
in a little flour,
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00:01:12,606 --> 00:01:15,152
put them in a skillet
with olive oil and butter,
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and they're nice and brown
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00:01:16,477 --> 00:01:19,389
and the skillet
is full of flavor.
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So I'm going to go ahead
and add the mushrooms
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We're a little light
in the kitchen this morning
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because I left our house,
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and I left Bryce and Todd
sleeping.
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So my nephew Stuart had
to run down to the house
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and wake them up
because they've got to go lift
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and go to football practice.
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Just another summer day
on Drummond Ranch.
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Okay, so the mushrooms
are going.
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I've got the skillet
over medium heat.
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So, now, since this
is pork Marsala,
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I thought I'd add
some Marsala wine [chuckles]
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00:01:55,583 --> 00:01:59,129
and it's kind of a sweet,
mysterious wine,
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and it is delicious in cooking.
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I added a cup and then I need
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00:02:04,425 --> 00:02:06,403
a little more liquid
that isn't boozy,
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00:02:06,427 --> 00:02:08,572
So I'm going to go ahead
and measure a cup
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of low sodium beef broth
and pour it in.
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Mmm! It's smelling good.
Can you smell that Marsala wine?
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Mm-hmm!
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Okay, now I just need
to stir the mushrooms
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00:02:19,273 --> 00:02:22,119
and let the wine-broth
mixture reduce.
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00:02:22,143 --> 00:02:25,388
It's going to take
just a few minutes.
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You know what? I love Marsala
wine so much splash.
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Just gonna go ahead and add
another splash.
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Big old sip.
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I don't like to drink
Marsala wine.
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I just like to cook with it.
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Oh, Stuart's back.
Yay!
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Okay, so this is looking good.
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It's kind of hard to tell
from all this yummy steam,
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00:02:44,565 --> 00:02:48,145
but the mushrooms are starting
to really cook down
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00:02:48,169 --> 00:02:50,080
and the liquid
is a little bit thicker.
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It's reduced by about half.
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So I'm going to turn
the heat down just a bit
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00:02:55,543 --> 00:02:59,189
and I'm going
to measure some cream.
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I love the mixture of the wine
and the broth,
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00:03:02,283 --> 00:03:03,960
and then you add
some cream in there
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00:03:03,984 --> 00:03:05,762
and it just turns
the whole mixture
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into complete and utter heaven.
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00:03:08,722 --> 00:03:11,568
So I'm going to add
two teaspoons of cornstarch
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because it thickens the sauce
and you don't have to sit there
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and wait for it to thicken.
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So I'm just going to pour the
cream and cornstarch mixture.
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It'll look a little funny
at first.
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That's what my mom said about me
when I was born.
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[ Laughs ]
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Never mind.
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So I'm going to go ahead
and add some salt and pepper.
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This works with chicken breasts,
chicken thighs.
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00:03:38,852 --> 00:03:40,530
Honestly, I could probably
just make
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the Marsala mushroom sauce by
itself and toss it with pasta.
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That wouldn't hurt
my feelings at all.
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I love a vegetarian pasta.
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The pasta isn't
getting overcooked, is it?
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00:03:52,499 --> 00:03:55,946
Oh, no. Let's check on the pasta
and take a look.
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Mmm! These are kind of
thick noodles.
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So while this thickens up,
I'm going to add some butter
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00:04:03,811 --> 00:04:07,324
to a deep skillet,
and I'll show you why.
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00:04:07,348 --> 00:04:10,093
Got the heat on about medium.
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00:04:10,117 --> 00:04:12,028
And I'm going to go... hah!
- Whoa.
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00:04:12,052 --> 00:04:16,633
I'm going to go ahead and grab
the noodles out of the pan.
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00:04:16,657 --> 00:04:19,970
Look, I'm going to put
the noodles into the skillet
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with the butter.
You getting that, Alex?
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Yeah.
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Look at those thick guys.
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Plenty of salt and pepper.
This is going to be so good.
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00:04:29,503 --> 00:04:32,315
And then I'm going to throw some
minced parsley into the noodles.
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00:04:32,339 --> 00:04:33,683
Mmm.
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00:04:33,707 --> 00:04:35,885
And I know you're going
to want to watch this, Alex.
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00:04:35,909 --> 00:04:36,920
Ooh, yeah, I love this part.
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00:04:36,944 --> 00:04:39,155
Because you love noodles.
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00:04:39,179 --> 00:04:41,258
Can you see? It's so steamy
at this stove.
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I thought you were
gonna toss it.
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So did I.
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00:04:44,518 --> 00:04:45,695
- Oh.
- Try it.
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00:04:45,719 --> 00:04:47,631
I don't think I'd better
try that.
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00:04:47,655 --> 00:04:49,199
Okay, I'll try it.
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00:04:49,223 --> 00:04:50,867
You ready?
- Don't make me beg.
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Yeah, that works.
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I mean, this is a steam facial
to end all steam facials,
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and the noodles look amazing.
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I'm going to check the sauce.
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Oh, my gosh!
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00:05:01,935 --> 00:05:05,415
Alex, don't eat the noodles.
Oh, it looks so good.
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00:05:05,439 --> 00:05:09,753
So I'm going to add some parsley
to the sauce as well.
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- Oh, yeah, it's looking good.
- Oh, it looks beautiful.
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00:05:13,414 --> 00:05:17,827
And this is the...
The... the best part.
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Let's move all this down.
[ Laughs ]
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There, that's so much better.
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And the first thing
is the noodles.
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You ready?
- Mm-hmm.
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00:05:25,759 --> 00:05:30,173
And I love serving pork Marsala
on a big, beautiful platter.
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00:05:30,197 --> 00:05:34,711
And then I'll go ahead
and put the pork chops on first.
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Oh, my goodness.
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00:05:36,203 --> 00:05:37,914
See all this juice
on this platter?
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- Mm-hmm.
- Follow.
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Put it into the sauce.
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Yum!
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That's a lot of flavor
right there.
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00:05:46,313 --> 00:05:49,959
I'm going to pick up
this monstrous iron skillet
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that your Pa-Pa gave to me
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00:05:52,052 --> 00:05:53,863
many years ago.
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00:05:53,887 --> 00:05:56,399
[ Sighs ]
Bend from the knees.
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There's your workout
for the day.
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00:05:58,058 --> 00:06:02,472
And then... it just
gets poured over,
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00:06:02,496 --> 00:06:05,875
and that sauce
is going to kind of seep down
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00:06:05,899 --> 00:06:08,678
and cover up those noodles.
136
00:06:08,702 --> 00:06:11,014
I just think this is...
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[laughing] sort of...
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00:06:13,240 --> 00:06:16,052
I'm... I can't speak
for a moment here.
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00:06:16,076 --> 00:06:18,521
Ohh, there we go.
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00:06:18,545 --> 00:06:23,059
And then, of course, it needs
just a tiny bit more parsley.
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00:06:23,083 --> 00:06:24,627
What do you guys think of this?
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- Yummy, yummy.
- Looks amazing.
143
00:06:26,387 --> 00:06:29,933
Pork Marsala with mushrooms.
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Delicious.
145
00:06:31,392 --> 00:06:33,603
Where's yours, Stu?
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That is mine.
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[ Laughs ]
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♪♪
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I mean, we attacked that platter
of pork Marsala...
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[ Laughs ]
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00:06:49,076 --> 00:06:50,620
...but we're going to search on
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00:06:50,644 --> 00:06:54,391
and keep making super quick,
super delicious meals.
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I'm going to make... get ready,
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you're going to get excited...
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Grilled shrimp panzanella.
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ALEX: Ooh!
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To me, life doesn't get
any better than that.
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I love panzanella.
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00:07:09,263 --> 00:07:11,074
Do you guys know
what panzanella is?
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00:07:11,098 --> 00:07:12,409
I'm not familiar.
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It's basically bread salad,
it's an Italian dish,
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and it was kind of designed
to be a dish
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where you can use up
old stale bread.
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It's pretty much a dream
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because you're sitting there
eating salad,
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but it's in the form of bread.
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00:07:29,016 --> 00:07:31,761
So, talk about my kind of dish.
168
00:07:31,785 --> 00:07:33,863
So I'm going to add
some shrimp to a bowl.
169
00:07:33,887 --> 00:07:35,632
But first I'm going to make
a little mixture.
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It's olive oil, minced garlic,
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00:07:38,158 --> 00:07:41,137
and some crushed
red pepper flakes.
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I'm going to go ahead
and add some salt and pepper.
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00:07:45,265 --> 00:07:48,645
So, Paigie, this is just
a really simple mixture.
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I think add a little bit
more olive oil,
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and it's just enough
to coat... the shrimp
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or as my Ga-Ga used to say,
"srimp."
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She said "srimp" with no aitch.
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- Ga-Ga.
- Ga-Ga.
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00:08:03,684 --> 00:08:05,695
The cutest thing in the world.
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00:08:05,719 --> 00:08:07,697
And then you just want
to do this a few minutes
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00:08:07,721 --> 00:08:09,766
before you grill the shrimp.
182
00:08:09,790 --> 00:08:12,535
But I love this dish
because it's perfect for summer
183
00:08:12,559 --> 00:08:16,172
if you have beautiful tomatoes
and basil laying around.
184
00:08:16,196 --> 00:08:19,209
But you can make it
in the dead of winter, too,
185
00:08:19,233 --> 00:08:22,445
because that bread makes it
really hearty and yummy.
186
00:08:22,469 --> 00:08:24,247
And if it's wintertime,
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00:08:24,271 --> 00:08:27,584
you don't have to worry
about it being bikini season.
188
00:08:27,608 --> 00:08:29,285
It's always a consideration
for me
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00:08:29,309 --> 00:08:32,489
when it comes to eating chunks
of bread in my salad.
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00:08:32,513 --> 00:08:34,123
Boy, I talk a lot.
191
00:08:34,147 --> 00:08:36,493
Okay, so now I can move on
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00:08:36,517 --> 00:08:40,129
to the salad portion
of the panzanella,
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00:08:40,153 --> 00:08:44,367
and I'll add 1/4 cup
of red wine vinegar to a bowl
194
00:08:44,391 --> 00:08:48,371
and 1/2 cup of olive oil.
195
00:08:48,395 --> 00:08:50,573
I was born in 1969.
196
00:08:50,597 --> 00:08:53,176
It's how long it takes
for this to come out.
197
00:08:53,200 --> 00:08:55,612
- [ Speaking indistinctly ]
- Are you guys sick of me?
198
00:08:55,636 --> 00:08:57,413
Are you bored with me?
- No.
199
00:08:57,437 --> 00:08:59,382
- No? Good.
- [ Speaking indistinctly ]
200
00:08:59,406 --> 00:09:00,750
Yes.
201
00:09:00,774 --> 00:09:05,488
So, the oil and vinegar
and then salt and pepper.
202
00:09:05,512 --> 00:09:08,157
Are you okay?
203
00:09:08,181 --> 00:09:10,026
Togetherness.
It's so wonderful.
204
00:09:10,050 --> 00:09:12,195
Togetherness in the kitchen.
205
00:09:12,219 --> 00:09:17,700
Okay, and then I'm going to get
this whisk back
206
00:09:17,724 --> 00:09:20,737
and whisk this together.
207
00:09:20,761 --> 00:09:22,205
So now the salad ingredients.
208
00:09:22,229 --> 00:09:24,607
You want to get some closeups
of this, Paigie?
209
00:09:24,631 --> 00:09:28,211
I've got some beautiful
red tomatoes
210
00:09:28,235 --> 00:09:31,414
and some beautiful yellow,
211
00:09:31,438 --> 00:09:34,817
and then really thinly
sliced red onion,
212
00:09:34,841 --> 00:09:37,987
Okay, and then some sliced
Kalamata olives.
213
00:09:38,011 --> 00:09:40,957
And I've got all these treasures
covered up.
214
00:09:40,981 --> 00:09:42,358
- Capers!
- A little capers.
215
00:09:42,382 --> 00:09:43,760
Paige, trust me, you love them.
216
00:09:43,784 --> 00:09:46,195
Capers are right along the lines
of pimientos for me.
217
00:09:46,219 --> 00:09:47,697
No! I don't believe you.
218
00:09:47,721 --> 00:09:50,099
I want you to see
this beautiful bowl
219
00:09:50,123 --> 00:09:52,602
full of delicious ingredients.
220
00:09:52,626 --> 00:09:54,771
And then look, I'm tossing it
in that dressing,
221
00:09:54,795 --> 00:09:56,673
and it looks like
a lot of dressing.
222
00:09:56,697 --> 00:09:57,740
That is a lot.
223
00:09:57,764 --> 00:09:59,676
But you're going to see
why in a second.
224
00:09:59,700 --> 00:10:02,378
So the bread
is going in here now.
225
00:10:02,402 --> 00:10:05,181
So I started with
a crusty loaf of bread,
226
00:10:05,205 --> 00:10:06,916
and I cut it into chunks
227
00:10:06,940 --> 00:10:09,485
and just put it
in a 275-degree oven
228
00:10:09,509 --> 00:10:12,155
for just about 20 minutes.
229
00:10:12,179 --> 00:10:14,257
So I'm actually making
a soup later.
230
00:10:14,281 --> 00:10:16,125
So I'm going to hold back these.
231
00:10:16,149 --> 00:10:18,728
I'm going to use those
for croutons for the soup.
232
00:10:18,752 --> 00:10:20,229
[ Pan clatters ]
233
00:10:20,253 --> 00:10:24,133
This is looking gorgeous.
234
00:10:24,157 --> 00:10:27,737
And I'm going to add some basil,
235
00:10:27,761 --> 00:10:30,540
and then, Paige, I'll let you
get in here and look at this.
236
00:10:30,564 --> 00:10:34,243
So you can see... you want to
make sure all the bread chunks
237
00:10:34,267 --> 00:10:38,481
are tossed
in that beautiful dressing.
238
00:10:38,505 --> 00:10:40,883
And you want to do this
somewhat ahead of time
239
00:10:40,907 --> 00:10:44,921
because you want to give those
bread chunks the opportunity
240
00:10:44,945 --> 00:10:47,123
to soak up the magic.
241
00:10:47,147 --> 00:10:52,629
And now I'll move on
to the srimp.
242
00:10:52,653 --> 00:10:55,064
It always makes me
think of Ga-Ga.
243
00:10:55,088 --> 00:10:58,167
So I've got a grill pan
going over medium heat
244
00:10:58,191 --> 00:11:02,805
and I'm going to get all of
these shrimp right on the pan.
245
00:11:02,829 --> 00:11:06,142
Okay, now I just got to stand
here and babysit the shrimp
246
00:11:06,166 --> 00:11:07,677
until they're totally grilled.
247
00:11:07,701 --> 00:11:10,179
It's really just going to take
a couple of minutes.
248
00:11:10,203 --> 00:11:11,836
Don't go away.
249
00:11:14,306 --> 00:11:15,952
That didn't take too long.
250
00:11:15,976 --> 00:11:19,555
I just went until the shrimp
were cooked all the way.
251
00:11:19,579 --> 00:11:22,425
And if you want to, you can
grill the shrimp ahead of time
252
00:11:22,449 --> 00:11:26,195
and then wait until they're cool
to add them to the salad.
253
00:11:26,219 --> 00:11:29,899
But I actually like adding them
straight off the grill.
254
00:11:29,923 --> 00:11:31,934
How good are grilled shrimp,
Stuart?
255
00:11:31,958 --> 00:11:34,137
Oh, it's my favorite thing ever.
256
00:11:34,161 --> 00:11:37,040
Oh, my gosh.
There's... Oh!
257
00:11:37,064 --> 00:11:39,809
That garlic, mm-hmm!
258
00:11:39,833 --> 00:11:42,445
Mm-hmm. Mm-hmm.
- Don't eat it all, please.
259
00:11:42,469 --> 00:11:43,546
Okay.
260
00:11:43,570 --> 00:11:46,783
We can get all of these in,
I promise.
261
00:11:46,807 --> 00:11:50,053
Individual shrimp take a while.
262
00:11:50,077 --> 00:11:51,554
I'll leave a couple on the grill
263
00:11:51,578 --> 00:11:54,323
just for Stu
to take home as a souvenir.
264
00:11:54,347 --> 00:11:58,728
Okay, so, Paigie, you got to get
in here and look at this.
265
00:11:58,752 --> 00:12:01,798
Amazing, amazing. This.
266
00:12:01,822 --> 00:12:04,233
Wow. And that brea...
267
00:12:04,257 --> 00:12:07,236
[ Laughs ]
A shrimp escaped.
268
00:12:07,260 --> 00:12:09,439
That bright green basil
269
00:12:09,463 --> 00:12:12,608
just totally sends
everything over the top.
270
00:12:12,632 --> 00:12:16,446
I think the bowl
is nice and all, but it's better
271
00:12:16,470 --> 00:12:22,051
if you can see what this grilled
shrimp panzanella is all about.
272
00:12:22,075 --> 00:12:24,554
♪ Oh, my gosh ♪
273
00:12:24,578 --> 00:12:26,923
And if you play
your cards right, look at that.
274
00:12:26,947 --> 00:12:31,094
You can get all the tomatoes
and onions right on top.
275
00:12:31,118 --> 00:12:36,766
And it's just about as inviting
as a dish can be.
276
00:12:36,790 --> 00:12:40,870
Grilled shrimp panzanella.
I get the first bite of bread.
277
00:12:40,894 --> 00:12:43,973
♪♪
278
00:12:43,997 --> 00:12:46,542
Nothing better than this.
279
00:12:46,566 --> 00:12:47,977
Okay.
280
00:12:48,001 --> 00:12:50,847
♪♪
281
00:12:50,871 --> 00:12:51,948
Aunt Ree-Ree.
282
00:12:51,972 --> 00:12:53,015
Go ahead,
283
00:12:53,039 --> 00:12:54,450
I'll take one of these.
284
00:12:54,474 --> 00:12:56,040
It is.
285
00:13:01,247 --> 00:13:04,794
There are just some recipes
that I know are going to be
286
00:13:04,818 --> 00:13:07,230
a huge hit with my crew,
287
00:13:07,254 --> 00:13:09,966
especially this crew.
288
00:13:09,990 --> 00:13:14,303
Get this, guys...
Spinach-artichoke calzone.
289
00:13:14,327 --> 00:13:17,140
♪♪
290
00:13:17,164 --> 00:13:19,041
So I'm going to start with
the spinach,
291
00:13:19,065 --> 00:13:22,111
and I used frozen spinach.
Look at this, Alex.
292
00:13:22,135 --> 00:13:24,981
This is frozen spinach
and I took it out of the package
293
00:13:25,005 --> 00:13:29,652
and I thawed it
in a colander over a bowl.
294
00:13:29,676 --> 00:13:31,087
And look at all this liquid
295
00:13:31,111 --> 00:13:34,891
that came out
just from the spinach thawing.
296
00:13:34,915 --> 00:13:38,661
So now I'm going to
wring out the spinach.
297
00:13:38,685 --> 00:13:40,396
So watch this.
- Oh, gosh!
298
00:13:40,420 --> 00:13:42,565
Can you believe how much liquid
is in there?
299
00:13:42,589 --> 00:13:45,802
In calzones or anything
involving bread,
300
00:13:45,826 --> 00:13:47,603
You don't want all
of this liquid
301
00:13:47,627 --> 00:13:49,438
to wind up inside the calzone
302
00:13:49,462 --> 00:13:52,909
because it would make the bread
really soggy and gross.
303
00:13:52,933 --> 00:13:54,577
And to the spinach,
I'm going to add
304
00:13:54,601 --> 00:13:55,945
some really simple ingredients,
305
00:13:55,969 --> 00:13:59,549
just a cup of whole-milk
ricotta cheese,
306
00:13:59,573 --> 00:14:01,717
some mozzarella
307
00:14:01,741 --> 00:14:06,722
and some Parmagiana.
308
00:14:06,746 --> 00:14:08,324
And what are we missing?
309
00:14:08,348 --> 00:14:09,859
- Artichokes.
- Artichokes.
310
00:14:09,883 --> 00:14:11,194
These are canned artichokes.
311
00:14:11,218 --> 00:14:14,964
And I just drain them
and cut them into little bits
312
00:14:14,988 --> 00:14:16,599
and then just a little salt
313
00:14:16,623 --> 00:14:19,235
because the ricotta
is pretty salty
314
00:14:19,259 --> 00:14:21,070
and the Parmesan is, too.
315
00:14:21,094 --> 00:14:25,141
So I'll add
plenty of black pepper,
316
00:14:25,165 --> 00:14:30,112
and then... because I cannot
leave well enough alone,
317
00:14:30,136 --> 00:14:32,114
a little splash of heavy cream
318
00:14:32,138 --> 00:14:34,951
just to bring
all of this together.
319
00:14:34,975 --> 00:14:38,321
So I'm going to mix
this together.
320
00:14:38,345 --> 00:14:40,990
So now I'm going to show you
how to make one of the calzones.
321
00:14:41,014 --> 00:14:44,527
I'm going to grab
a little bit of flour
322
00:14:44,551 --> 00:14:45,928
and get it on the surface.
323
00:14:45,952 --> 00:14:49,432
And I am using
frozen bread rolls.
324
00:14:49,456 --> 00:14:51,567
I thawed out the rolls
325
00:14:51,591 --> 00:14:55,271
and I'm just going
to roll them out
326
00:14:55,295 --> 00:14:58,241
so I get a rolling pin
and you want to roll them
327
00:14:58,265 --> 00:15:00,610
until basically
you can't roll them anymore.
328
00:15:00,634 --> 00:15:04,247
I'm going to try to get them to
about five inches.
329
00:15:04,271 --> 00:15:07,550
And the really cool thing
is all the calzones wind up
330
00:15:07,574 --> 00:15:09,819
being the exact same size
331
00:15:09,843 --> 00:15:11,554
because all the rolls
are the same size.
332
00:15:11,578 --> 00:15:12,855
Mmm.
333
00:15:12,879 --> 00:15:17,226
So I'll take a bit
of the spinach artichoke mixture
334
00:15:17,250 --> 00:15:19,295
and just put it on one 1/2...
335
00:15:19,319 --> 00:15:21,664
and then I've just got
some water,
336
00:15:21,688 --> 00:15:22,865
and that's all you need.
337
00:15:22,889 --> 00:15:26,469
I'm going to brush the edge
of the dough
338
00:15:26,493 --> 00:15:31,207
because then you've got
to bring it over.
339
00:15:31,231 --> 00:15:33,309
You getting this, Alex?
340
00:15:33,333 --> 00:15:35,177
And then before you close it up,
341
00:15:35,201 --> 00:15:36,746
just make sure the filling
342
00:15:36,770 --> 00:15:41,884
is kind of smushed
almost to the edge.
343
00:15:41,908 --> 00:15:44,921
And then all you have to do
with frozen bread rolls
344
00:15:44,945 --> 00:15:48,257
is just kind of
press them together.
345
00:15:48,281 --> 00:15:51,427
If you want to do sort of a
pretty decorative edge, you can.
346
00:15:51,451 --> 00:15:52,762
But basically you want
to wind up
347
00:15:52,786 --> 00:15:55,331
with a nice little
half moon shape.
348
00:15:55,355 --> 00:15:57,166
So I'm going to get this
onto the pan
349
00:15:57,190 --> 00:15:58,968
and then I'm going to do
the same thing
350
00:15:58,992 --> 00:16:00,692
to all the rest of these.
351
00:16:04,997 --> 00:16:07,743
Okay, here's one pan.
352
00:16:07,767 --> 00:16:09,912
Here's another pan.
353
00:16:09,936 --> 00:16:14,183
I'm going to put these into
a 400-degree oven.
354
00:16:14,207 --> 00:16:19,155
It's going to take about 12
to 14 minutes.
355
00:16:19,179 --> 00:16:21,412
They are going to be amazing.
356
00:16:23,015 --> 00:16:24,393
See you back here then.
357
00:16:24,417 --> 00:16:26,562
[ Clock ticking, timer dings ]
358
00:16:26,586 --> 00:16:29,665
It smells so good in this
kitchen, doesn't it, Alex?
359
00:16:29,689 --> 00:16:32,034
- Smells amazing!
- Let's check it out.
360
00:16:32,058 --> 00:16:34,370
- Wow!
- Oooh!
361
00:16:34,394 --> 00:16:35,504
Oh, baby!
362
00:16:35,528 --> 00:16:39,375
Are those dinner rolls
a revelation or what?
363
00:16:39,399 --> 00:16:41,110
Oh, and the second.
364
00:16:41,134 --> 00:16:45,147
Oh, flipping
all over the parchment.
365
00:16:45,171 --> 00:16:49,785
So I'm going to show you what
these look like on the inside.
366
00:16:49,809 --> 00:16:52,421
First thing, though,
I'm going to dish up
367
00:16:52,445 --> 00:16:56,359
a little bit of hot marinara
sauce, so... Whew!
368
00:16:56,383 --> 00:17:00,196
Oh, gosh, look at this.
369
00:17:00,220 --> 00:17:02,965
Spinach artichoke calzones.
370
00:17:02,989 --> 00:17:04,667
They look amazing.
- Break one open.
371
00:17:04,691 --> 00:17:07,870
I'm going to. You can't
just end it there.
372
00:17:07,894 --> 00:17:10,106
So, ready?
You got to get in here, Alex.
373
00:17:10,130 --> 00:17:12,074
Look.
374
00:17:12,098 --> 00:17:16,679
[ Gasps ] Oh, my goodness.
375
00:17:16,703 --> 00:17:18,547
STU: Wow.
376
00:17:18,571 --> 00:17:20,516
It's hot.
But I'm going to take about.
377
00:17:20,540 --> 00:17:22,618
[ Blowing ]
378
00:17:22,642 --> 00:17:25,788
Mmm, everything
about this is perfect.
379
00:17:25,812 --> 00:17:27,056
You guys are going to love
these.
380
00:17:27,080 --> 00:17:28,591
Stu, you're gonna love them.
- Get in there.
381
00:17:28,615 --> 00:17:31,360
All right,
just one more recipe left.
382
00:17:31,384 --> 00:17:33,317
Don't go away.
383
00:17:39,324 --> 00:17:42,872
I'm Ree Drummond,
and I love soup,
384
00:17:42,896 --> 00:17:47,510
but a lot of my soup recipes
take a while to make.
385
00:17:47,534 --> 00:17:50,279
You have to let them
simmer and develop flavor.
386
00:17:50,303 --> 00:17:52,782
Well, that is not the case
with this one.
387
00:17:52,806 --> 00:17:56,819
I'm going to make a quick,
creamy tortellini soup.
388
00:17:56,843 --> 00:18:00,556
It has cheesy tortellini,
amazing flavor,
389
00:18:00,580 --> 00:18:03,859
and it takes basically
no time at all to make.
390
00:18:03,883 --> 00:18:06,562
♪♪
391
00:18:06,586 --> 00:18:10,332
So I've been boiling
some chicken broth in a pot,
392
00:18:10,356 --> 00:18:13,202
and I'm going to add
some frozen peas and carrots,
393
00:18:13,226 --> 00:18:17,006
just the good old kind
your grandma used to make.
394
00:18:17,030 --> 00:18:19,809
And I'm going to give
this a stir.
395
00:18:19,833 --> 00:18:21,844
This is a really simple soup.
396
00:18:21,868 --> 00:18:24,380
It doesn't have any
crazy flavor to it.
397
00:18:24,404 --> 00:18:27,817
It's just nice and comforting
and wholesome.
398
00:18:27,841 --> 00:18:31,787
So I'm adding a little bit
of salt and pepper
399
00:18:31,811 --> 00:18:35,091
and then I'll turn up the heat
and I'm just going to stir this
400
00:18:35,115 --> 00:18:37,893
and let it start to come
to a boil again.
401
00:18:37,917 --> 00:18:41,464
This is such an easy soup
and the ingredient list
402
00:18:41,488 --> 00:18:42,965
is like that long.
403
00:18:42,989 --> 00:18:46,302
And the reason for that is
that two of the things I'm using
404
00:18:46,326 --> 00:18:47,903
are really high quality.
405
00:18:47,927 --> 00:18:49,939
So this is a good chicken broth,
406
00:18:49,963 --> 00:18:53,142
and I'm also going to use
really good tortellini.
407
00:18:53,166 --> 00:18:56,011
If you use really good
quality things like that,
408
00:18:56,035 --> 00:18:57,580
you can have almost
409
00:18:57,604 --> 00:19:01,650
no ingredients
on your recipe ingredient list.
410
00:19:01,674 --> 00:19:04,587
Okay, so the broth and the peas
and carrots
411
00:19:04,611 --> 00:19:06,055
are coming to a boil.
412
00:19:06,079 --> 00:19:07,723
So now comes the tortellini.
413
00:19:07,747 --> 00:19:11,260
This is just cheese tortellini,
nothing fancy.
414
00:19:11,284 --> 00:19:13,762
You can use spinach tortellini
if you want...
415
00:19:13,786 --> 00:19:17,700
Whatever you can find in that
there grocery store of yours.
416
00:19:17,724 --> 00:19:20,136
Okay, now I just need to let
the tortellini cook
417
00:19:20,160 --> 00:19:23,194
for about three minutes.
I'll be right back.
418
00:19:25,697 --> 00:19:27,409
Okay, ooh, that tortellini
419
00:19:27,433 --> 00:19:30,045
is getting nice and plump
and gorgeous.
420
00:19:30,069 --> 00:19:31,380
I've got to add some cream.
421
00:19:31,404 --> 00:19:34,083
You can add as little
or as much as you want.
422
00:19:34,107 --> 00:19:35,384
So I'm going to go ahead
423
00:19:35,408 --> 00:19:40,089
and mince some parsley
real quick for the top.
424
00:19:40,113 --> 00:19:43,826
I've got the bowl of croutons
that I saved back
425
00:19:43,850 --> 00:19:46,996
from earlier
from the panzanella.
426
00:19:47,020 --> 00:19:49,999
Okay, so I'll take a little bit
of the parsley
427
00:19:50,023 --> 00:19:51,700
and sprinkle it in.
428
00:19:51,724 --> 00:19:54,069
Okay, Paige,
come look at this soup.
429
00:19:54,093 --> 00:19:55,704
It's beautiful.
It's creamy.
430
00:19:55,728 --> 00:19:58,440
It's brothy.
It's luscious. It's gorgeous.
431
00:19:58,464 --> 00:20:00,342
It's yummy.
432
00:20:00,366 --> 00:20:02,645
It's ready.
433
00:20:02,669 --> 00:20:04,113
I'll serve it.
434
00:20:04,137 --> 00:20:08,050
And you can see what this creamy
tortellini soup is all about.
435
00:20:08,074 --> 00:20:10,686
I try to start by getting
plenty of the broth
436
00:20:10,710 --> 00:20:13,322
and peas and carrots.
437
00:20:13,346 --> 00:20:15,491
Mm-mm-mmm.
Look, Paige.
438
00:20:15,515 --> 00:20:18,394
How yummy does that look!
439
00:20:18,418 --> 00:20:21,630
Do you love tortellini?
- Yes, it's so good.
440
00:20:21,654 --> 00:20:24,567
We've got these
beautiful croutons
441
00:20:24,591 --> 00:20:26,268
from the panzanella,
442
00:20:26,292 --> 00:20:28,671
so I'll drop in probably five,
443
00:20:28,695 --> 00:20:31,473
and then I have
some Parmesan shavings.
444
00:20:31,497 --> 00:20:34,343
I'll drop those in... abundantly.
445
00:20:34,367 --> 00:20:37,813
Plenty of parsley on top.
446
00:20:37,837 --> 00:20:40,115
Oh, gosh.
You want to get a closeup?
447
00:20:40,139 --> 00:20:42,851
I present you
creamy tortellini soup.
448
00:20:42,875 --> 00:20:44,186
Looks so good.
449
00:20:44,210 --> 00:20:46,222
I'm going to let it
cool a minute before I eat it.
450
00:20:46,246 --> 00:20:48,746
But I just had
a really brilliant idea.
451
00:20:51,450 --> 00:20:53,262
Hmm. Oh, gosh.
452
00:20:53,286 --> 00:20:55,931
I'll just use this as a spoon.
453
00:20:55,955 --> 00:20:57,421
Toodle-oo!
34269
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