1 00:00:05,280 --> 00:00:08,200 Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio. 2 00:00:08,320 --> 00:00:10,079 Speaker 1: My name is Bobby Flay, and I'm here with my 3 00:00:10,200 --> 00:00:13,600 Speaker 1: daughter and co host, and I'm Always Hungry. Sophie and 4 00:00:13,640 --> 00:00:16,600 Speaker 1: I gather around my stove to cook together. Well you cook, 5 00:00:16,880 --> 00:00:19,080 Speaker 1: I asked the questions, and eat the food. If does 6 00:00:19,120 --> 00:00:21,040 Speaker 1: any food left, you come to the table together to 7 00:00:21,120 --> 00:00:23,560 Speaker 1: share a meal, connect as a family, and tell the 8 00:00:23,600 --> 00:00:26,680 Speaker 1: stories that matter to us. All right, Sophie. So you know, 9 00:00:26,720 --> 00:00:29,600 Speaker 1: I get a lot of questions about house I do 10 00:00:29,680 --> 00:00:33,479 Speaker 1: certain parts of my job. People always ask about the shows, like, 11 00:00:33,840 --> 00:00:36,519 Speaker 1: you know, how does the judging work, you know, where 12 00:00:36,560 --> 00:00:38,600 Speaker 1: do the chefs come from? Like I'm Beat Bobby Flay 13 00:00:38,680 --> 00:00:42,080 Speaker 1: that kind of stuff, and um, like people always want 14 00:00:42,080 --> 00:00:44,839 Speaker 1: to know like the you know, bts behind the scenes 15 00:00:45,040 --> 00:00:48,479 Speaker 1: of like I think of anything really yeah. And one 16 00:00:48,479 --> 00:00:50,520 Speaker 1: of the things that I get asked about is how 17 00:00:50,680 --> 00:00:53,960 Speaker 1: how do I do my cookbooks? How many cookbooks do 18 00:00:54,000 --> 00:00:58,160 Speaker 1: you have? Six? That is crazy? I think it's I 19 00:00:58,200 --> 00:01:00,760 Speaker 1: think the next one. I think the Beat Bobby Flay 20 00:01:00,800 --> 00:01:04,920 Speaker 1: is six. The next one is which is going to 21 00:01:05,000 --> 00:01:09,800 Speaker 1: be uh, it's gonna be with you Sundays with Sophie. 22 00:01:10,200 --> 00:01:13,760 Speaker 1: We're allowed to reveal it. I don't know point we 23 00:01:13,800 --> 00:01:18,399 Speaker 1: should find out. It doesn't really matter, okay. Um. The 24 00:01:18,440 --> 00:01:21,880 Speaker 1: bottom line is like I, um, you know, during the quarantine, 25 00:01:22,880 --> 00:01:24,840 Speaker 1: you know, like everybody, I was cooking three or four 26 00:01:24,880 --> 00:01:28,440 Speaker 1: meals a day and like every day felt like Sunday 27 00:01:28,440 --> 00:01:30,920 Speaker 1: to me. You know. In fact, I did a piece 28 00:01:30,920 --> 00:01:32,960 Speaker 1: for CBS Sunday Morning and it was one of that 29 00:01:33,000 --> 00:01:35,520 Speaker 1: was one of the lines in my in my stand up, 30 00:01:35,520 --> 00:01:37,560 Speaker 1: which was like every day feels like Sunday and that 31 00:01:37,720 --> 00:01:40,720 Speaker 1: right now and that's okay because we were all kind 32 00:01:40,720 --> 00:01:43,520 Speaker 1: of going through the you know, basically locked into our 33 00:01:43,560 --> 00:01:45,960 Speaker 1: homes for not a short period of time, and we 34 00:01:45,959 --> 00:01:48,559 Speaker 1: were cooking, and you know, I got I got asked 35 00:01:48,840 --> 00:01:50,720 Speaker 1: a lot of questions by a lot of people that 36 00:01:50,760 --> 00:01:52,600 Speaker 1: I know and a lot of people that I don't know, 37 00:01:53,600 --> 00:01:55,560 Speaker 1: um as to like, you know, how to cook, how 38 00:01:55,600 --> 00:01:57,560 Speaker 1: to get dinner to the table on a night on 39 00:01:57,600 --> 00:02:00,080 Speaker 1: a nightly and Delhi basis, and so people really we 40 00:02:00,200 --> 00:02:02,280 Speaker 1: kind of went to the that sort of comfort thing. 41 00:02:02,320 --> 00:02:05,240 Speaker 1: But the thing I loved about it was that it 42 00:02:05,320 --> 00:02:07,880 Speaker 1: got everybody back to the table in their family's house, 43 00:02:08,240 --> 00:02:10,960 Speaker 1: and which is not which is something that I think 44 00:02:11,000 --> 00:02:13,880 Speaker 1: that we've sort of lost. That's sort of the lost 45 00:02:14,080 --> 00:02:17,639 Speaker 1: art of of family eating, which is getting everybody around 46 00:02:17,680 --> 00:02:19,600 Speaker 1: the table, because everybody eats on the go or they 47 00:02:19,880 --> 00:02:23,440 Speaker 1: they go to a drive through, or they they're ordering 48 00:02:23,520 --> 00:02:26,680 Speaker 1: in or you know, they're eating they're eating in their 49 00:02:26,720 --> 00:02:28,800 Speaker 1: car and the way to work or away from work. 50 00:02:28,880 --> 00:02:31,959 Speaker 1: You know, it's like this country as a as a 51 00:02:32,080 --> 00:02:35,720 Speaker 1: as a country is so everybody's so busy, you know. 52 00:02:35,760 --> 00:02:37,480 Speaker 1: But you go to Europe, like people are still like 53 00:02:37,520 --> 00:02:39,880 Speaker 1: sitting around the table every night with their family. It's 54 00:02:39,960 --> 00:02:42,720 Speaker 1: kind of great. So like that was a silver lining 55 00:02:42,720 --> 00:02:44,600 Speaker 1: of it all. He's you know, got to get back 56 00:02:44,600 --> 00:02:47,120 Speaker 1: to the table, you know, and discuss the matters of 57 00:02:47,120 --> 00:02:49,840 Speaker 1: the day, whatever they were. It was really nice. But anyway, 58 00:02:49,840 --> 00:02:54,240 Speaker 1: getting back to the cookbook situation. So basically, you know, 59 00:02:54,480 --> 00:02:57,360 Speaker 1: especially for somebody like me who is a professional chef, 60 00:02:57,639 --> 00:03:02,800 Speaker 1: has restaurants, etcetera. You know, we're not like authors in 61 00:03:02,840 --> 00:03:06,080 Speaker 1: the traditional sense of the word, you know. And I 62 00:03:06,080 --> 00:03:08,520 Speaker 1: shouldn't speak for everybody, because there's plenty of people who 63 00:03:08,600 --> 00:03:11,320 Speaker 1: are professional chefs that just sit down and write the 64 00:03:11,320 --> 00:03:15,000 Speaker 1: books by themselves. I don't do it that way. What 65 00:03:15,120 --> 00:03:16,919 Speaker 1: I do is I get a lot of help from 66 00:03:16,919 --> 00:03:21,720 Speaker 1: a lot of people. My books always start with something 67 00:03:21,760 --> 00:03:25,200 Speaker 1: that I'm passionate about at that moment. Obviously, it all 68 00:03:25,280 --> 00:03:27,560 Speaker 1: revolves around the food that I'm cooking then and what 69 00:03:27,639 --> 00:03:31,440 Speaker 1: I'm interested in. And so, you know, my very first 70 00:03:31,480 --> 00:03:34,800 Speaker 1: cookbook was something called Bold American Food, which was the 71 00:03:34,840 --> 00:03:37,240 Speaker 1: food of the of the American Southwest, but I was 72 00:03:37,280 --> 00:03:39,080 Speaker 1: cooking it into New York City. It was, you know, 73 00:03:39,160 --> 00:03:42,280 Speaker 1: Masa Grill was my you know, the first restaurant that 74 00:03:42,320 --> 00:03:44,520 Speaker 1: I owned, so was all these Southwestern ingredients and the 75 00:03:44,520 --> 00:03:47,960 Speaker 1: food was very you know, boldly flavoreds. You know, it 76 00:03:48,040 --> 00:03:50,760 Speaker 1: was you know, lots of chili peppers, lots of roasted garlic, 77 00:03:50,840 --> 00:03:54,320 Speaker 1: toasted garlic, et cetera. Things like that, you know, toma 78 00:03:54,400 --> 00:03:57,640 Speaker 1: teos and you know, things that had that had big flavors. 79 00:03:57,640 --> 00:03:59,680 Speaker 1: And it was like the first time that this country 80 00:03:59,800 --> 00:04:03,120 Speaker 1: was really interested in eating food that wasn't sort of 81 00:04:03,160 --> 00:04:05,560 Speaker 1: one note. You know, it was time. It was time 82 00:04:05,600 --> 00:04:08,680 Speaker 1: to kind of wake up our taste buds. And that 83 00:04:08,760 --> 00:04:11,000 Speaker 1: was my first book, both American Food. And everybody, least 84 00:04:11,080 --> 00:04:13,080 Speaker 1: all my friends, including you, left and me about that 85 00:04:13,080 --> 00:04:15,760 Speaker 1: big book because on the cover of the book, in 86 00:04:15,880 --> 00:04:20,320 Speaker 1: this little little round picture of me in my um 87 00:04:20,320 --> 00:04:22,440 Speaker 1: in a vest with a white T shirt and it 88 00:04:22,440 --> 00:04:24,680 Speaker 1: looks like I'm in a boy band. I have to 89 00:04:24,720 --> 00:04:28,520 Speaker 1: look it up. It's not pretty. What do you what 90 00:04:28,520 --> 00:04:29,960 Speaker 1: do you mean? It's so good. It's so good because 91 00:04:29,960 --> 00:04:38,200 Speaker 1: you can laugh at it. Yeah. When I remember when 92 00:04:38,200 --> 00:04:40,719 Speaker 1: I posted, because I was posting these dishes as I 93 00:04:40,760 --> 00:04:43,920 Speaker 1: was making them during the quarantine, and when I posted 94 00:04:43,920 --> 00:04:47,560 Speaker 1: the chicken pocata, people just like flipped out. I'm like, wow, 95 00:04:47,600 --> 00:04:50,800 Speaker 1: it's chicken poccata. But that's what you realize is that, 96 00:04:51,040 --> 00:04:54,400 Speaker 1: as a professional chef, you realize that most people want 97 00:04:54,440 --> 00:04:57,839 Speaker 1: things that are simple and things that they recognize. It's 98 00:04:57,880 --> 00:05:00,240 Speaker 1: really good. I mean basically, it's you know, it's kind 99 00:05:00,240 --> 00:05:03,719 Speaker 1: of protein and you pant, so let's see it. And 100 00:05:03,720 --> 00:05:05,920 Speaker 1: then you take it out and you hit the pan 101 00:05:06,000 --> 00:05:09,440 Speaker 1: with some white wine. You deglaze it and let's say 102 00:05:09,440 --> 00:05:11,520 Speaker 1: it's chicken. You're gonna scrap from the chicken that was 103 00:05:11,560 --> 00:05:13,040 Speaker 1: in the bottom of the pan. You scrape it up, 104 00:05:13,040 --> 00:05:15,120 Speaker 1: it becomes part of the sauce. You had some capers, 105 00:05:15,120 --> 00:05:18,000 Speaker 1: some lemons, some butter, some parsley. Boom, just put it 106 00:05:18,080 --> 00:05:23,080 Speaker 1: right on top of the chicken. Alright, sok, So I'm 107 00:05:23,080 --> 00:05:26,760 Speaker 1: gonna show you how to make a classic pocada, and 108 00:05:26,920 --> 00:05:29,240 Speaker 1: you know, chicken pricata is probably the most well known. 109 00:05:29,360 --> 00:05:32,200 Speaker 1: I'm gonna make a sword for spocata, and there's different 110 00:05:32,200 --> 00:05:34,160 Speaker 1: renditions of it. You can put some cherry tomatoes and 111 00:05:34,240 --> 00:05:36,880 Speaker 1: if you want to, it's like classically pricata, but like 112 00:05:37,360 --> 00:05:39,800 Speaker 1: that works too, So I just I'm starting with some 113 00:05:39,839 --> 00:05:43,159 Speaker 1: canoe oil and a pan, and uh, I have salt 114 00:05:43,160 --> 00:05:45,480 Speaker 1: and pepper on you. I'm using a sword for steak. 115 00:05:45,760 --> 00:05:48,360 Speaker 1: If you want to use a fish like tuna or sword, 116 00:05:48,400 --> 00:05:50,119 Speaker 1: fish is good because it's like a steak like fish 117 00:05:50,400 --> 00:05:52,400 Speaker 1: kind of emulates like kind of like a chicken breastles 118 00:05:52,440 --> 00:05:57,080 Speaker 1: peak and that this is wonder flour, which is flower 119 00:05:57,120 --> 00:06:00,160 Speaker 1: that's already been steamed, so it's already cooked so it 120 00:06:00,200 --> 00:06:03,680 Speaker 1: doesn't get clumpy. It actually makes it lighter. I like 121 00:06:03,800 --> 00:06:06,719 Speaker 1: using one or flower in certain things. You have to 122 00:06:06,720 --> 00:06:10,800 Speaker 1: cook the world us out, okay, and then I'm gonna 123 00:06:10,800 --> 00:06:13,880 Speaker 1: go right to the hot oil. You hear that sizzle, 124 00:06:14,960 --> 00:06:17,440 Speaker 1: and then you just want to let that you want 125 00:06:17,440 --> 00:06:20,240 Speaker 1: the you want the flower to cook on on that side, 126 00:06:21,120 --> 00:06:23,600 Speaker 1: the salt and pepper becomes part of the fish itself. 127 00:06:24,440 --> 00:06:28,800 Speaker 1: And obviously you want to you want to be you know, 128 00:06:28,960 --> 00:06:31,320 Speaker 1: a little crusty on one side. You want to good 129 00:06:31,320 --> 00:06:34,520 Speaker 1: contract the texture for sure, so that the key to 130 00:06:34,600 --> 00:06:36,960 Speaker 1: that is to like, don't flip and turn it until 131 00:06:37,520 --> 00:06:39,480 Speaker 1: you can you can start to see the edges, start 132 00:06:39,960 --> 00:06:42,520 Speaker 1: a little bit um, get a little bit round around 133 00:06:42,520 --> 00:06:49,480 Speaker 1: the edges. But anyway, getting back to how it gets done. 134 00:06:49,600 --> 00:06:52,320 Speaker 1: First of all, there's something that people don't know about me, 135 00:06:52,440 --> 00:06:54,880 Speaker 1: which is that I do like to write. I write 136 00:06:54,920 --> 00:06:57,680 Speaker 1: all the things that are really important to me. And 137 00:06:58,160 --> 00:07:00,880 Speaker 1: when I have to speak about something, whether it's like 138 00:07:00,920 --> 00:07:04,599 Speaker 1: giving a speech or or a talk or when I 139 00:07:04,640 --> 00:07:07,560 Speaker 1: do my video essays on CBS Sunday Morning, for instance, 140 00:07:07,560 --> 00:07:10,160 Speaker 1: I write every single word of those. And then in 141 00:07:10,240 --> 00:07:13,760 Speaker 1: my books, I write a good amount of it. But 142 00:07:13,800 --> 00:07:17,000 Speaker 1: I also get help in terms of shaping the book itself, 143 00:07:17,040 --> 00:07:19,640 Speaker 1: because there's the one thing that the one thing that 144 00:07:19,680 --> 00:07:21,880 Speaker 1: you learned as somebody who writes a cookbook for the 145 00:07:22,120 --> 00:07:23,600 Speaker 1: for the first time. But like a lot of times, 146 00:07:23,680 --> 00:07:26,520 Speaker 1: like you know, a chef will open a restaurant, the 147 00:07:26,600 --> 00:07:28,280 Speaker 1: chef will get hot. Then all of a sudden, like 148 00:07:28,280 --> 00:07:29,880 Speaker 1: a publisher will come along and say, would you like 149 00:07:29,920 --> 00:07:33,120 Speaker 1: to write a cookbook. And if they're not, you know, 150 00:07:33,200 --> 00:07:35,840 Speaker 1: if they don't come from the literary world prior to 151 00:07:35,880 --> 00:07:39,680 Speaker 1: their cooking world, they probably need help doing it. So 152 00:07:39,760 --> 00:07:41,960 Speaker 1: the first thing you do is you find a co author, 153 00:07:42,280 --> 00:07:45,000 Speaker 1: and you know, it could be a ghostwriter, or it 154 00:07:45,000 --> 00:07:47,200 Speaker 1: could be an actual co author. I don't I don't 155 00:07:47,240 --> 00:07:49,680 Speaker 1: like the idea of a ghostwriter because then you're not 156 00:07:49,720 --> 00:07:53,760 Speaker 1: really crediting that person for writing it. Um. And so 157 00:07:53,880 --> 00:07:57,200 Speaker 1: I've always had co authors. Um. My first co author 158 00:07:57,240 --> 00:07:58,720 Speaker 1: was a woman named jon Schwartz who were had a 159 00:07:58,760 --> 00:08:01,720 Speaker 1: few of my books with me. And then Julia Moskin, 160 00:08:01,760 --> 00:08:03,680 Speaker 1: who now writes for The New York Times, wrote a 161 00:08:03,680 --> 00:08:06,000 Speaker 1: few of my books with me. She can't do that 162 00:08:06,000 --> 00:08:08,040 Speaker 1: anymore because she writes with her time, so it would 163 00:08:08,040 --> 00:08:11,239 Speaker 1: be a conflict of interest. But and then Stephanie Banias, 164 00:08:11,360 --> 00:08:15,240 Speaker 1: who was my long time assistant, took over that role 165 00:08:15,640 --> 00:08:17,480 Speaker 1: as co author. And did you know, I don't know 166 00:08:17,480 --> 00:08:20,200 Speaker 1: how many books Stephanie did with me, probably six or 167 00:08:20,240 --> 00:08:23,440 Speaker 1: eight or nine or ten, I can't even remember. Um. 168 00:08:23,520 --> 00:08:26,760 Speaker 1: And then you know, just recently I started working with 169 00:08:26,920 --> 00:08:30,560 Speaker 1: a woman named Emily Timberlake no relation to Justin, I 170 00:08:30,600 --> 00:08:33,120 Speaker 1: don't think. But who knows I haven't seen her dance 171 00:08:33,160 --> 00:08:37,640 Speaker 1: moves um and uh, you know, and so so Emily 172 00:08:37,880 --> 00:08:40,480 Speaker 1: and Emily has been you know, you know, terrific writing 173 00:08:40,480 --> 00:08:44,160 Speaker 1: this this next book with us. And you know, what's 174 00:08:44,160 --> 00:08:46,400 Speaker 1: the role of a co author? So so basically, I 175 00:08:46,640 --> 00:08:48,679 Speaker 1: the way it works is I come up with the recipes, 176 00:08:49,240 --> 00:08:51,200 Speaker 1: and I come up with and basically I come up 177 00:08:51,240 --> 00:08:54,840 Speaker 1: with the recipe titles and the ingredients. And I'm really 178 00:08:54,880 --> 00:08:57,520 Speaker 1: not good at writing down recipes, Like I'm not good 179 00:08:57,520 --> 00:09:01,240 Speaker 1: at like you know, I don't measure no, you eye everything, 180 00:09:01,440 --> 00:09:04,600 Speaker 1: eyeball everything. So so you know, like I have to 181 00:09:04,640 --> 00:09:07,320 Speaker 1: have somebody test them. You know, Stephanie Bannis would test 182 00:09:07,360 --> 00:09:09,960 Speaker 1: a lot of them prior to that, and you know, 183 00:09:10,000 --> 00:09:12,120 Speaker 1: when she was writing the books with me. But this 184 00:09:12,120 --> 00:09:15,040 Speaker 1: this time, I hired a woman named Susie Voo who 185 00:09:15,080 --> 00:09:19,920 Speaker 1: worked I originally met Susie at the Food Network kitchens. 186 00:09:20,320 --> 00:09:22,080 Speaker 1: She's worked on tons of my show, she worked in 187 00:09:22,080 --> 00:09:24,080 Speaker 1: the Food Network kitchen for a long time, etcetera. She 188 00:09:24,080 --> 00:09:26,840 Speaker 1: still works with them from time to time. But Sue 189 00:09:27,000 --> 00:09:29,600 Speaker 1: Suvu is like, you know, she's a machine when it 190 00:09:29,640 --> 00:09:32,400 Speaker 1: comes to you know, cooking and testing recipes and stuff 191 00:09:32,440 --> 00:09:34,840 Speaker 1: like that. So basically what I did for this book 192 00:09:35,280 --> 00:09:38,520 Speaker 1: was I gave her all of the recipe titles and 193 00:09:38,640 --> 00:09:41,320 Speaker 1: as much of the ingredients as like as as I remembered, 194 00:09:41,840 --> 00:09:43,880 Speaker 1: and then she started testing them and then we kind 195 00:09:43,880 --> 00:09:45,600 Speaker 1: of went back and forth, you know, and she's got 196 00:09:45,600 --> 00:09:48,520 Speaker 1: a great palette, so I really trusted her in terms 197 00:09:48,520 --> 00:09:50,920 Speaker 1: of like whether she thought that the flavors are right 198 00:09:51,000 --> 00:09:52,840 Speaker 1: and the textures are right, etcetera in this net. And 199 00:09:52,880 --> 00:09:55,240 Speaker 1: you know, we kind of adjust as we go, so 200 00:09:55,280 --> 00:09:58,120 Speaker 1: then you have to then you know, I'm rolling past 201 00:09:58,120 --> 00:10:00,720 Speaker 1: this pretty fast, but that's a long process. Yeah, you know. 202 00:10:01,679 --> 00:10:04,000 Speaker 1: So then now then we have the recipes and they 203 00:10:04,200 --> 00:10:06,640 Speaker 1: and then we give the recipes. First of all, I 204 00:10:06,760 --> 00:10:08,880 Speaker 1: looked them over to make sure that they're right, but 205 00:10:08,920 --> 00:10:11,680 Speaker 1: then we give the recipes to Emily, who's the co author, 206 00:10:11,720 --> 00:10:14,679 Speaker 1: and then she puts them in like the recipe style 207 00:10:14,840 --> 00:10:19,160 Speaker 1: that my particular publisher wants and that you know, I've 208 00:10:19,160 --> 00:10:21,360 Speaker 1: been working with Clarkson Potter for a really long time 209 00:10:22,240 --> 00:10:24,200 Speaker 1: and my you know, and then she works with my 210 00:10:24,360 --> 00:10:28,160 Speaker 1: editor Jen sit who. So I mean, there's so many 211 00:10:28,200 --> 00:10:30,360 Speaker 1: and I'm just and I'm just getting going. Yeah, I 212 00:10:30,440 --> 00:10:31,959 Speaker 1: think this is the thing that you have to understand 213 00:10:32,040 --> 00:10:34,520 Speaker 1: this is not this is not like I don't like, 214 00:10:34,679 --> 00:10:37,080 Speaker 1: you know, sit down on my computer one night and 215 00:10:37,080 --> 00:10:39,959 Speaker 1: write the book, you know, by myself. It doesn't happen. 216 00:10:53,960 --> 00:10:57,240 Speaker 1: And then, um, and there's all kinds of different parts 217 00:10:57,280 --> 00:11:00,360 Speaker 1: to the book. So the head notes. So each a 218 00:11:00,400 --> 00:11:03,720 Speaker 1: head note would be like the paragraph or two above 219 00:11:03,760 --> 00:11:08,719 Speaker 1: the recipe that tells a story or a story or 220 00:11:08,720 --> 00:11:11,960 Speaker 1: an inspirational moment of the of the of the recipe, 221 00:11:12,280 --> 00:11:15,079 Speaker 1: or it might even just talk about the recipe itself 222 00:11:15,080 --> 00:11:18,160 Speaker 1: and why what you what you should look look at 223 00:11:18,200 --> 00:11:20,160 Speaker 1: when you're making it, or why why I like the 224 00:11:20,160 --> 00:11:22,640 Speaker 1: recipe whatever. It's just a short sort of you know, 225 00:11:23,480 --> 00:11:26,280 Speaker 1: not a snobsance, but it's a short you know, thought 226 00:11:26,360 --> 00:11:30,480 Speaker 1: process of that particular recipe. And I have been writing 227 00:11:30,480 --> 00:11:35,480 Speaker 1: those myself. Sally Jackson sometimes, who's also like my chief 228 00:11:35,520 --> 00:11:38,240 Speaker 1: of staff but also is a great writer, Like she 229 00:11:38,360 --> 00:11:40,560 Speaker 1: works with me sometimes in those as well, where like 230 00:11:40,600 --> 00:11:42,720 Speaker 1: she'll just sort of take dictation from me and like 231 00:11:43,280 --> 00:11:45,480 Speaker 1: and write them. But the last few books, I'm just 232 00:11:45,920 --> 00:11:49,360 Speaker 1: I've been actually literally just writing them myself. Um. And 233 00:11:49,400 --> 00:11:53,160 Speaker 1: then there's like chapter openings, you know, you know, like 234 00:11:53,240 --> 00:11:56,560 Speaker 1: to set you up for each chapter, and so the 235 00:11:56,640 --> 00:12:00,199 Speaker 1: co author, like Emily would write write that, or whever 236 00:12:00,200 --> 00:12:02,400 Speaker 1: the co author was for that particular book, would would 237 00:12:02,400 --> 00:12:04,559 Speaker 1: sort of would take a shot at writing that. I 238 00:12:04,559 --> 00:12:06,640 Speaker 1: would take a look at it. I might say a 239 00:12:06,679 --> 00:12:09,320 Speaker 1: couple of things that I wanted included in it. But 240 00:12:09,400 --> 00:12:11,480 Speaker 1: for the most part, at that point, they're writing in 241 00:12:11,480 --> 00:12:14,200 Speaker 1: my voice. You know, that's what happens, is they is 242 00:12:14,200 --> 00:12:16,680 Speaker 1: they're not writing in their voice. They're writing in my voice. 243 00:12:16,720 --> 00:12:20,360 Speaker 1: And like that, that relationship doesn't happen overnight. You know, 244 00:12:20,440 --> 00:12:23,520 Speaker 1: it takes It takes some time, and you do have 245 00:12:23,640 --> 00:12:26,480 Speaker 1: to as the as the primary author, you do have 246 00:12:26,520 --> 00:12:29,600 Speaker 1: to spend time with your co author, you know, talking 247 00:12:29,600 --> 00:12:31,680 Speaker 1: a lot about you know, why you're doing this book 248 00:12:31,720 --> 00:12:35,240 Speaker 1: and why these recipes are important, and you know, telling 249 00:12:35,280 --> 00:12:37,760 Speaker 1: stories about why, you know, why why this book is 250 00:12:38,000 --> 00:12:41,280 Speaker 1: even existing, so that they understand your your voice. And 251 00:12:41,280 --> 00:12:43,840 Speaker 1: so Emily has been really good at that. Um. Stephanie 252 00:12:43,880 --> 00:12:46,199 Speaker 1: obviously knew me like the back of her hand, so 253 00:12:46,480 --> 00:12:49,600 Speaker 1: that was never that was never really an issue. UM. 254 00:12:49,679 --> 00:12:53,040 Speaker 1: And then there's things like the introduction, which I write, 255 00:12:53,440 --> 00:12:55,720 Speaker 1: you know, the introduction to every book to me is 256 00:12:55,800 --> 00:12:58,800 Speaker 1: like it's like me writing you know, basically the essay 257 00:12:58,840 --> 00:13:01,280 Speaker 1: of the book, and so I write every single word 258 00:13:01,320 --> 00:13:04,640 Speaker 1: of it. Um, I have other people that I trust 259 00:13:04,720 --> 00:13:07,319 Speaker 1: read it, you know. Obviously one would be my co author, 260 00:13:07,400 --> 00:13:10,840 Speaker 1: one would be Sally, you know, and they'll they'll read 261 00:13:10,880 --> 00:13:15,480 Speaker 1: it and give me their opinion. And you know, with 262 00:13:15,559 --> 00:13:18,600 Speaker 1: the exception of grammar, I don't usually let them change 263 00:13:18,640 --> 00:13:21,840 Speaker 1: it because I want my voice to be my voice, 264 00:13:22,040 --> 00:13:26,360 Speaker 1: even if it's not incredibly polished, you know, with my 265 00:13:26,400 --> 00:13:29,040 Speaker 1: pen I mean, it's my voice and who it is. 266 00:13:29,080 --> 00:13:30,640 Speaker 1: You have to remember I dropped out of high school 267 00:13:30,640 --> 00:13:31,920 Speaker 1: and I was in tenth grade. So it's like I 268 00:13:31,920 --> 00:13:36,120 Speaker 1: don't have I'm not a literary major, you know, I'm not. 269 00:13:36,360 --> 00:13:39,760 Speaker 1: I'm not I don't have my master's in writing. Right, 270 00:13:40,200 --> 00:13:42,439 Speaker 1: So when I was when I was talking to you 271 00:13:42,920 --> 00:13:45,599 Speaker 1: before about like passion of this, it started out with 272 00:13:45,640 --> 00:13:47,880 Speaker 1: both American food because I was cooking that kind of food. 273 00:13:48,080 --> 00:13:51,199 Speaker 1: And then I opened Bolo, which was in a Mediterranean 274 00:13:51,200 --> 00:13:53,840 Speaker 1: restaurant and that was and that was a book called 275 00:13:53,880 --> 00:13:56,080 Speaker 1: From My Kitchen to Your Table, and it was a 276 00:13:56,080 --> 00:13:59,880 Speaker 1: lot of like o into table things like family stuffs. 277 00:14:00,120 --> 00:14:03,160 Speaker 1: One that that book, yeah, yeah, that was like that 278 00:14:03,240 --> 00:14:05,199 Speaker 1: was a sophomore book, so it kind of got overlooked 279 00:14:05,200 --> 00:14:08,840 Speaker 1: a little bit. Um. And then I and then I cooked. 280 00:14:08,880 --> 00:14:12,000 Speaker 1: I made a book called Um, I made a book. UM. 281 00:14:12,360 --> 00:14:15,520 Speaker 1: I wrote a book called Bobby Flake Cooks American and 282 00:14:15,920 --> 00:14:20,280 Speaker 1: it literally came out on nine eleven. So we obviously 283 00:14:20,320 --> 00:14:23,760 Speaker 1: did not promote it. Nobody who cares about a cookbook 284 00:14:23,760 --> 00:14:26,000 Speaker 1: at that, you know, at that moment of time, you 285 00:14:26,000 --> 00:14:31,280 Speaker 1: don't even remember that, I mean kind of yeah. And 286 00:14:31,280 --> 00:14:34,080 Speaker 1: and so that book literally never launched. It just kind 287 00:14:34,080 --> 00:14:37,600 Speaker 1: of it was, it was produced and just kind of 288 00:14:38,280 --> 00:14:41,560 Speaker 1: sat in boxes, never really had it had a chance. 289 00:14:41,840 --> 00:14:43,960 Speaker 1: And then I wrote the Bar American Cookbook. I wrote 290 00:14:43,960 --> 00:14:46,560 Speaker 1: the Masic Grill Cookbook as Mason Grill but sure it 291 00:14:46,600 --> 00:14:48,440 Speaker 1: was sort of the second version of the Bold American 292 00:14:48,480 --> 00:14:51,760 Speaker 1: Food Book. And then a slew of grilling books, you know, 293 00:14:51,880 --> 00:14:56,840 Speaker 1: from Boy Meets Grill, tow Boy Gets Grill, Okay, then 294 00:14:56,840 --> 00:15:01,960 Speaker 1: we did Grilling for Life, and then um, Barbecue Addiction also, 295 00:15:02,120 --> 00:15:04,760 Speaker 1: so you know, the grilling books you know, really had 296 00:15:05,040 --> 00:15:06,720 Speaker 1: had a big run. I was, I was, I was. 297 00:15:06,880 --> 00:15:09,360 Speaker 1: I was cooking a lot outdoors and that's when I 298 00:15:09,520 --> 00:15:11,760 Speaker 1: you know, started doing a lot of grilling outside on 299 00:15:11,760 --> 00:15:14,240 Speaker 1: on Food Network. So people knew me for that as well. 300 00:15:15,200 --> 00:15:17,240 Speaker 1: Grilling for Life. I did it because I was I 301 00:15:17,320 --> 00:15:19,880 Speaker 1: decided to sort of get you know, healthier in my life. 302 00:15:20,080 --> 00:15:22,120 Speaker 1: I did. I did a book called Burgers, Fries and 303 00:15:22,120 --> 00:15:25,720 Speaker 1: Shakes when we opened Bobby's Burger Palace, so you can see, 304 00:15:25,760 --> 00:15:28,920 Speaker 1: like you know, of course we did throw down cookbook 305 00:15:29,320 --> 00:15:31,280 Speaker 1: to beat Bobby Flake. Cookbooks of some of the books 306 00:15:31,280 --> 00:15:34,080 Speaker 1: are you know, people want those recipes from some of 307 00:15:34,080 --> 00:15:37,920 Speaker 1: those successful shows, so that gets done. Yeah, So that's 308 00:15:37,920 --> 00:15:40,560 Speaker 1: basically you know. And then Bobby at Home, which is 309 00:15:40,960 --> 00:15:42,600 Speaker 1: I would say Bobby at Home was one of my 310 00:15:42,640 --> 00:15:45,440 Speaker 1: favorite ones. It's just because it's a good it's such 311 00:15:45,480 --> 00:15:47,160 Speaker 1: a good one. Bobby at Home because I'm at home. 312 00:15:47,400 --> 00:15:49,680 Speaker 1: You know, it's like cooking. I think like this next 313 00:15:49,680 --> 00:15:53,560 Speaker 1: book that I'm doing with you is definitely a version 314 00:15:53,600 --> 00:16:01,280 Speaker 1: of that, except I got you, so it's better. We 315 00:16:01,320 --> 00:16:04,960 Speaker 1: have some um lemon juice or lemons. I'm gonna squeeze 316 00:16:04,960 --> 00:16:11,560 Speaker 1: the juice in some white wine and capers my favorite 317 00:16:11,560 --> 00:16:14,960 Speaker 1: in yours. And yes you can tell them some butter, 318 00:16:15,120 --> 00:16:19,680 Speaker 1: some un salt and whole butter, and and I'm going 319 00:16:19,720 --> 00:16:24,160 Speaker 1: to take some parsley chop this up. You can use 320 00:16:24,200 --> 00:16:26,040 Speaker 1: other herbs if you wanted to, like a Reagan will 321 00:16:26,160 --> 00:16:30,480 Speaker 1: org nicely in the summer, basil night works nice. I'm 322 00:16:30,480 --> 00:16:37,120 Speaker 1: just gonna chop up some flat leak Italian parsley parsely 323 00:16:37,200 --> 00:16:39,360 Speaker 1: child and those are those who want at the very end, 324 00:16:40,440 --> 00:16:46,000 Speaker 1: we're gonna take a look at our swordfish one more second. 325 00:16:47,240 --> 00:16:52,240 Speaker 1: It show it's nice and brown. You're like a pracada love. Yeah, 326 00:16:52,280 --> 00:16:54,360 Speaker 1: so this is this is like one of the like 327 00:16:54,440 --> 00:16:56,080 Speaker 1: to me, this is one of the key dishes too. 328 00:16:56,880 --> 00:17:01,160 Speaker 1: You know my new cookbook about you know, basically it's 329 00:17:01,160 --> 00:17:05,400 Speaker 1: a great Sunday night meal, great great Families style mail flow. 330 00:17:09,640 --> 00:17:11,160 Speaker 1: I just want to cook the sword for your soul. 331 00:17:11,160 --> 00:17:14,359 Speaker 1: It's just cooked. And then basically this is all about 332 00:17:14,400 --> 00:17:18,040 Speaker 1: just like making making a pan sauce right in the pan. 333 00:17:19,200 --> 00:17:21,160 Speaker 1: So it's a nice it's you know, it's a lot 334 00:17:21,240 --> 00:17:24,040 Speaker 1: less lean up, which is also nice when you're cooking 335 00:17:24,119 --> 00:17:28,480 Speaker 1: at home. Kind of like a golden brown color right now, yeah, really, yeah, 336 00:17:28,480 --> 00:17:31,440 Speaker 1: golden brown. You want that contrast defectures if you don't, 337 00:17:31,640 --> 00:17:34,160 Speaker 1: If you put it in while the oil is too cold, 338 00:17:34,560 --> 00:17:36,680 Speaker 1: it's gonna boil in the oil and you're not gonna 339 00:17:36,680 --> 00:17:39,960 Speaker 1: get any color. Basically you're basically gonna be poaching into 340 00:17:40,000 --> 00:17:48,600 Speaker 1: the oil and like that's that's not good. But anyway, 341 00:17:48,600 --> 00:17:51,520 Speaker 1: so the photos, you know, the photos obviously for a 342 00:17:51,520 --> 00:17:55,240 Speaker 1: cookbook are incredibly important. And so I've been working with 343 00:17:55,359 --> 00:17:57,119 Speaker 1: Ed Anderson for the last I don't know, five or 344 00:17:57,160 --> 00:18:01,639 Speaker 1: six books. And you know, he's such a good photographer 345 00:18:01,640 --> 00:18:04,240 Speaker 1: because he just shoots in his very organic way. Also 346 00:18:04,280 --> 00:18:08,119 Speaker 1: he's quick, which I like to um and he doesn't 347 00:18:08,119 --> 00:18:10,399 Speaker 1: overthink the shots. He's just trying to like take it 348 00:18:10,440 --> 00:18:13,199 Speaker 1: for what it is. And when he's shooting me cooking, 349 00:18:13,240 --> 00:18:16,240 Speaker 1: he's just shooting me cooking, and like he like he'll 350 00:18:16,280 --> 00:18:19,760 Speaker 1: he'll like shoot me making a pasta dish. And who 351 00:18:19,800 --> 00:18:22,760 Speaker 1: knows how many frames he's shots a hundred and fifty 352 00:18:22,800 --> 00:18:24,840 Speaker 1: and in a very short period of time, there's got 353 00:18:24,840 --> 00:18:27,040 Speaker 1: to be one good one in there somewhere, right, And 354 00:18:26,760 --> 00:18:28,960 Speaker 1: and that's the way he that's the way he thinks 355 00:18:29,000 --> 00:18:33,560 Speaker 1: about it. And so you know, um, I hired the photographer. 356 00:18:34,280 --> 00:18:38,959 Speaker 1: The publishing house, you know, obviously has a say so 357 00:18:39,040 --> 00:18:41,520 Speaker 1: in terms of what they want the book to be designed. 358 00:18:41,520 --> 00:18:43,840 Speaker 1: Like you know, there's there's a full design for the 359 00:18:43,880 --> 00:18:46,600 Speaker 1: book itself, you know, and it's things like the colors 360 00:18:46,640 --> 00:18:48,840 Speaker 1: of the of the cookbook inside and out, and what 361 00:18:48,920 --> 00:18:51,480 Speaker 1: the font books like, how big is the font you know, 362 00:18:51,520 --> 00:18:53,959 Speaker 1: where the photo is gonna go, how many full picture 363 00:18:54,000 --> 00:18:56,760 Speaker 1: photos are there. It's like, you know, there's a lot, 364 00:18:56,800 --> 00:18:58,240 Speaker 1: there's a lot to do, and then you know, the 365 00:18:58,240 --> 00:19:00,320 Speaker 1: photo shoots go on for days and days and days, 366 00:19:00,359 --> 00:19:03,760 Speaker 1: and like, you know, you and I are sitting right 367 00:19:03,760 --> 00:19:08,080 Speaker 1: now in my house and in the kitchen there's one, two, three, 368 00:19:08,160 --> 00:19:10,879 Speaker 1: four people who have who have been prepping all the 369 00:19:10,960 --> 00:19:13,280 Speaker 1: food for the you know, we're in the middle of 370 00:19:13,280 --> 00:19:16,119 Speaker 1: doing the photo shoot right now. And part of the 371 00:19:16,119 --> 00:19:19,080 Speaker 1: photo shoot is just the just the pictures of the 372 00:19:19,080 --> 00:19:23,760 Speaker 1: food themselves, what they call duty shots. And then some 373 00:19:23,840 --> 00:19:26,040 Speaker 1: of them are you and I cooking some stuff and 374 00:19:26,160 --> 00:19:29,240 Speaker 1: so that there's that there's you know, personality in the 375 00:19:29,240 --> 00:19:32,320 Speaker 1: book itself, so it's not just food. Um, And that's 376 00:19:32,440 --> 00:19:35,720 Speaker 1: you know, depending on what the cookbook is, that's really important. 377 00:19:36,359 --> 00:19:38,600 Speaker 1: When you started thinking about this book, what we're like 378 00:19:39,040 --> 00:19:41,040 Speaker 1: some of the first dishes that came to mind for 379 00:19:41,080 --> 00:19:44,560 Speaker 1: this book, Um, Like, I'm so excited that the shrimp 380 00:19:44,600 --> 00:19:47,520 Speaker 1: pasta dishes in this cook I know you're actually eating 381 00:19:47,520 --> 00:19:49,760 Speaker 1: that today. So the shrimp pasta is a is a 382 00:19:49,840 --> 00:19:53,120 Speaker 1: dish that I would say most of my friends think 383 00:19:53,240 --> 00:19:56,280 Speaker 1: is one of my favorite, one of their best dishes. Right, 384 00:19:56,800 --> 00:19:59,480 Speaker 1: So just so you know what it is, it's shrimp 385 00:20:00,560 --> 00:20:04,040 Speaker 1: with um a pasta called malfadine, which is like it 386 00:20:04,080 --> 00:20:07,480 Speaker 1: looks like almost like lasagna sheets, you know. So it's 387 00:20:07,520 --> 00:20:10,760 Speaker 1: got some crinkly edges to it. And what I do 388 00:20:10,880 --> 00:20:13,919 Speaker 1: is when I go to the store, I asked the 389 00:20:14,160 --> 00:20:17,760 Speaker 1: fishmonger for the shrimps with the shells on, and I 390 00:20:17,880 --> 00:20:20,919 Speaker 1: take the shells off, clean the shrimp, and I saved 391 00:20:20,920 --> 00:20:23,480 Speaker 1: the shells, and I make a shrimp stock. And the 392 00:20:23,560 --> 00:20:26,119 Speaker 1: shrimp stock becomes a big part of the flavor in 393 00:20:26,160 --> 00:20:29,439 Speaker 1: this dish. And I and I so that I cooked 394 00:20:29,440 --> 00:20:32,080 Speaker 1: the pasta and I have the shrimp stock. So I 395 00:20:32,080 --> 00:20:34,600 Speaker 1: have the shrimp stock, and then I put some saffron 396 00:20:34,760 --> 00:20:37,200 Speaker 1: threads in the shrimp stocks, so I have a saffron 397 00:20:37,600 --> 00:20:41,480 Speaker 1: shrimp stock. And then so I saw I tell the shrimp. 398 00:20:41,800 --> 00:20:44,520 Speaker 1: I add some garlic and some lemon juice, a little 399 00:20:44,520 --> 00:20:47,320 Speaker 1: bit of white wine, and then I have the shrimp 400 00:20:47,359 --> 00:20:51,000 Speaker 1: stock some butter, and then I cooked the pasta. I 401 00:20:51,000 --> 00:20:53,359 Speaker 1: throw the potter, I throw the pasta in there, a 402 00:20:53,359 --> 00:20:57,920 Speaker 1: little bit of the pasta water, and the shrimp goes 403 00:20:57,960 --> 00:20:59,880 Speaker 1: back in after I started tell it, and I put 404 00:20:59,880 --> 00:21:02,680 Speaker 1: some fresh arabs like basil and parsley, and a little 405 00:21:02,680 --> 00:21:05,920 Speaker 1: bit of butter, and I put a little Parmegiano regional cheese. Now, 406 00:21:05,960 --> 00:21:08,880 Speaker 1: some people will say, like, oh, shrimp and cheese, that's 407 00:21:08,880 --> 00:21:12,080 Speaker 1: not cool. You know what, It's fine. It tastes good. 408 00:21:12,240 --> 00:21:15,639 Speaker 1: It's and especially like good quality Parmigiano regiano. It's like 409 00:21:15,760 --> 00:21:20,119 Speaker 1: nutty and it's salty, Like what's wrong with that? Okay? 410 00:21:20,119 --> 00:21:23,520 Speaker 1: So for that dish, could I say I didn't want 411 00:21:23,520 --> 00:21:26,960 Speaker 1: to buy the shrimp with the shells on? Could I 412 00:21:27,040 --> 00:21:33,199 Speaker 1: just buy D shell D vened shrimp and then just 413 00:21:33,440 --> 00:21:37,919 Speaker 1: shrimp stock? Absolutely? But can you find shrimp stock that easily? 414 00:21:38,000 --> 00:21:42,600 Speaker 1: I don't know. I'll take a look. I hate I 415 00:21:42,640 --> 00:21:46,960 Speaker 1: hate doing all that to the shrimp, doing what cleaning them? Yeah, 416 00:21:47,040 --> 00:21:49,160 Speaker 1: nobody likes cleaning shrimp, but a right, So I'm trying 417 00:21:49,200 --> 00:21:51,760 Speaker 1: to find an easier way to make my favorite postive. 418 00:21:51,800 --> 00:21:53,760 Speaker 1: I know, I know, but I mean that's but I 419 00:21:53,800 --> 00:21:56,240 Speaker 1: have to say, like that is the key of the flavor. 420 00:21:57,359 --> 00:21:59,119 Speaker 1: And I put it like a little tomato paste in 421 00:21:59,119 --> 00:22:01,240 Speaker 1: the in the shrimpstoo. So you know it gets that 422 00:22:01,560 --> 00:22:18,119 Speaker 1: that fruity adic flavor. I don want to take the 423 00:22:18,119 --> 00:22:21,720 Speaker 1: story fish out, just put it on the plate. You're 424 00:22:21,720 --> 00:22:24,000 Speaker 1: gonna get rid of some of this excess oil. And 425 00:22:24,040 --> 00:22:34,439 Speaker 1: then we deglaze the pan with some white wine. Squeeze 426 00:22:34,440 --> 00:22:39,639 Speaker 1: some lemon juice in there, fresh lemon juice, yum. So 427 00:22:39,720 --> 00:22:43,520 Speaker 1: you get some acidity from the from the wine, and 428 00:22:43,600 --> 00:22:46,560 Speaker 1: you know you're you're you're cooking out the alcohol. You're 429 00:22:46,600 --> 00:22:49,960 Speaker 1: saving the flavor of the great and you're also getting 430 00:22:50,000 --> 00:22:53,760 Speaker 1: some acidity from the wine cell. And then we're gonna 431 00:22:55,560 --> 00:22:57,880 Speaker 1: I'm gonna let that cooked down a little bit at 432 00:22:57,880 --> 00:23:03,199 Speaker 1: a few capers, Yes, what do you do for a second. 433 00:23:05,119 --> 00:23:07,480 Speaker 1: And then we're gonna add some butter. And the butter 434 00:23:07,600 --> 00:23:10,120 Speaker 1: is going to give it, you know, obviously some richness. 435 00:23:10,640 --> 00:23:14,000 Speaker 1: There's a lot of butter. Really, it's also going to 436 00:23:14,280 --> 00:23:17,800 Speaker 1: thicken the sauce. It's going to falsify you just kind 437 00:23:17,800 --> 00:23:24,159 Speaker 1: of swirl it around. You're just eating the capage right 438 00:23:24,200 --> 00:23:31,679 Speaker 1: out of the jar. So good, all right, So you 439 00:23:31,680 --> 00:23:34,240 Speaker 1: know you want the sauce to be kind of white flavorful. 440 00:23:34,560 --> 00:23:37,280 Speaker 1: Are you liking the capers I just love capers so much. 441 00:23:37,480 --> 00:23:40,080 Speaker 1: And at the very very end, just before you played it, 442 00:23:40,119 --> 00:23:43,080 Speaker 1: you put the fresh herbs in. Always add fresh urbans. 443 00:23:43,119 --> 00:23:45,080 Speaker 1: The very last second you can see how nice and 444 00:23:45,160 --> 00:23:49,040 Speaker 1: break creep to get, and then you just pour the 445 00:23:49,080 --> 00:24:03,119 Speaker 1: sauce over the swordfish. M hmm, that's it, gorge. Have 446 00:24:03,240 --> 00:24:07,000 Speaker 1: recipes ever come to you in a dream? Really? Yeah, 447 00:24:07,000 --> 00:24:09,720 Speaker 1: I'm surprised that you asked me that question, because I 448 00:24:09,720 --> 00:24:12,960 Speaker 1: always thinking about how Paul McCartney said that Yesterday came 449 00:24:13,000 --> 00:24:14,240 Speaker 1: to him in a dream. It's like one of the 450 00:24:14,280 --> 00:24:18,959 Speaker 1: most covered songs of all time, and I was just 451 00:24:18,960 --> 00:24:21,480 Speaker 1: curious if that ever happened to you. I dream about 452 00:24:21,560 --> 00:24:23,920 Speaker 1: food all of the time, and a lot of times 453 00:24:23,920 --> 00:24:26,560 Speaker 1: it's finished dishes or I'm cooking something in a pan 454 00:24:27,280 --> 00:24:31,960 Speaker 1: and I'm looking over it, and you know, sometimes I 455 00:24:32,040 --> 00:24:34,520 Speaker 1: jot them down right away. It's usually when I'm like 456 00:24:34,840 --> 00:24:37,359 Speaker 1: in the middle of doing a menu for one of 457 00:24:37,400 --> 00:24:40,119 Speaker 1: my current restaurants or a new restaurant, and just like 458 00:24:40,200 --> 00:24:43,159 Speaker 1: when you're subconscious, I mean, it's like my juices are 459 00:24:43,160 --> 00:24:46,959 Speaker 1: flowing and where I'm writing a cookbook or something like that. 460 00:24:47,000 --> 00:24:49,600 Speaker 1: When I really, like obviously, when I wake up in 461 00:24:49,600 --> 00:24:51,200 Speaker 1: the morning, the first thing I think about his food, 462 00:24:51,960 --> 00:24:53,760 Speaker 1: and and it's probably the last thing I think about 463 00:24:53,760 --> 00:24:56,480 Speaker 1: when I go to bed. But I constantly have ingredients 464 00:24:56,480 --> 00:24:59,600 Speaker 1: and dishes and restaurants, et cetera always rolling through my head. 465 00:25:00,119 --> 00:25:03,000 Speaker 1: But when I'm really focused on trying to be creative, 466 00:25:03,160 --> 00:25:06,240 Speaker 1: like for instance, you know, at a maufie, my vaguest place, 467 00:25:06,320 --> 00:25:08,800 Speaker 1: like I just had to change a handful of dishes 468 00:25:08,840 --> 00:25:11,919 Speaker 1: for the you know, for the for the winter. Um. 469 00:25:11,960 --> 00:25:13,800 Speaker 1: You know, I was dreaming about food then about like 470 00:25:13,840 --> 00:25:16,280 Speaker 1: side dishes and stuff like. That's interesting. I came up 471 00:25:16,320 --> 00:25:18,680 Speaker 1: with a dish as a side dish the other night, 472 00:25:18,720 --> 00:25:21,879 Speaker 1: you know, basically from dreaming about it. And now a 473 00:25:21,920 --> 00:25:24,359 Speaker 1: lot of times they're not exactly the way you think 474 00:25:24,400 --> 00:25:26,159 Speaker 1: they're going to be, because then dreams, so there's a 475 00:25:26,440 --> 00:25:30,000 Speaker 1: something weird happening, but so it's never like and then 476 00:25:30,040 --> 00:25:35,280 Speaker 1: there's onions and garlic, and then but I see it somehow, 477 00:25:35,520 --> 00:25:37,119 Speaker 1: Like I said, a lot of times I see it 478 00:25:37,200 --> 00:25:40,439 Speaker 1: finished and then I decipher it, and when I wake up, 479 00:25:40,480 --> 00:25:42,159 Speaker 1: I decipher it in my head as to what I 480 00:25:42,200 --> 00:25:46,200 Speaker 1: thought it was. So I've been thinking about white beans 481 00:25:46,240 --> 00:25:49,640 Speaker 1: a lot, and I've always wanted to have some sort 482 00:25:49,640 --> 00:25:52,680 Speaker 1: of white bean dish on the menu at a maufie 483 00:25:52,680 --> 00:25:55,880 Speaker 1: as a side dish or something, and also Christina lies 484 00:25:55,880 --> 00:25:59,240 Speaker 1: white beans or whatever. I get influenced by my girlfriends sometimes. 485 00:25:59,480 --> 00:26:04,320 Speaker 1: But so I'm doing like a white bean risotto. So 486 00:26:04,359 --> 00:26:06,640 Speaker 1: instead of rice. It's sort of a play on what's 487 00:26:06,680 --> 00:26:10,080 Speaker 1: not true risotto, but the white beans would be it 488 00:26:10,200 --> 00:26:12,719 Speaker 1: would take the place of the rice. So it's like, 489 00:26:13,000 --> 00:26:17,720 Speaker 1: it's interesting, Um, it's white beans that you know, cannellini 490 00:26:17,800 --> 00:26:20,520 Speaker 1: beans that are cooked fully, but you know, then there 491 00:26:20,840 --> 00:26:24,919 Speaker 1: it has like uh like some broth and then it 492 00:26:25,000 --> 00:26:29,439 Speaker 1: has parmesano regiano cheese melted into it, some butter, some 493 00:26:29,480 --> 00:26:33,040 Speaker 1: crushed red peppers, and then tiny little floretts of like 494 00:26:33,080 --> 00:26:36,439 Speaker 1: broccoli rob running through it, and then some little cherry 495 00:26:36,480 --> 00:26:41,920 Speaker 1: tomatoes but com feed on top. So it's like it's 496 00:26:41,920 --> 00:26:44,840 Speaker 1: a very kind of like almost like soupy like but 497 00:26:44,960 --> 00:26:47,120 Speaker 1: kind of like held together with the cheese and the butter, 498 00:26:47,800 --> 00:26:53,359 Speaker 1: white beans, garlicky, a little spicy broccoli rob running through it, 499 00:26:53,640 --> 00:26:56,600 Speaker 1: cherry tomatoes on top. I just think it's gonna I 500 00:26:56,640 --> 00:26:58,560 Speaker 1: haven't started. I'm gonna do it in about a week. 501 00:26:58,600 --> 00:27:00,960 Speaker 1: But it's a is that I think is going to 502 00:27:01,040 --> 00:27:03,640 Speaker 1: go really good with all the grilled fish on the menu. 503 00:27:04,119 --> 00:27:06,800 Speaker 1: Oh cool, you know it's a side dish. So anyway, 504 00:27:06,840 --> 00:27:09,440 Speaker 1: that that's that's an example of, you know, something that 505 00:27:09,760 --> 00:27:12,480 Speaker 1: I dreamt about and then when I write the Amounfie 506 00:27:12,480 --> 00:27:15,040 Speaker 1: Cookbook one day, that's going to happen. But that could 507 00:27:15,040 --> 00:27:17,359 Speaker 1: that could happen, you know, when I write the like 508 00:27:17,400 --> 00:27:21,080 Speaker 1: the Amoufie Restaurant cookbook one day, you know, maybe that 509 00:27:21,119 --> 00:27:24,960 Speaker 1: dish will be in it. Yeah. Interesting, okay, and what's um, 510 00:27:25,000 --> 00:27:28,119 Speaker 1: what's your favorite uh to wrap it up, what's your 511 00:27:28,119 --> 00:27:32,720 Speaker 1: favorite dessert in this cookbook? Oh? In this cookbook a 512 00:27:32,800 --> 00:27:37,199 Speaker 1: couple of things. I like the strawberry crostata. I'm a 513 00:27:37,200 --> 00:27:41,600 Speaker 1: crostater guy because you know, I'm a crostater guy two reasons. 514 00:27:41,640 --> 00:27:46,960 Speaker 1: Number one, it's Italian and it's and it's like it's 515 00:27:46,960 --> 00:27:49,920 Speaker 1: and it's casual, it's free form, and also I can 516 00:27:49,960 --> 00:27:53,440 Speaker 1: do it. And that's the thing I like about. It's 517 00:27:53,680 --> 00:27:56,760 Speaker 1: very rustic tart. It's not you don't have to like 518 00:27:56,880 --> 00:27:59,560 Speaker 1: perfectly put it into like a pie dish or anything 519 00:27:59,600 --> 00:28:03,359 Speaker 1: like a tarp pan. And um, you know, it doesn't 520 00:28:03,359 --> 00:28:05,520 Speaker 1: have to look perfect because it's a crostatas. So it's 521 00:28:05,520 --> 00:28:08,960 Speaker 1: a free form, you know, patriate deal with fruit cooked 522 00:28:09,000 --> 00:28:12,720 Speaker 1: inside of it. Um. Yeah. So. And also I like 523 00:28:12,800 --> 00:28:15,720 Speaker 1: the butter scotch pudding. It's got real scotch in it, 524 00:28:15,880 --> 00:28:17,920 Speaker 1: so good. My feeling is if it doesn't have butter 525 00:28:17,960 --> 00:28:19,959 Speaker 1: and it doesn't have scotch in, it's not butter scotch. 526 00:28:20,920 --> 00:28:23,199 Speaker 1: I mean, I like, literally, I like, I like the 527 00:28:23,200 --> 00:28:25,760 Speaker 1: literal translation. That's fair. All right, Well let's go eat 528 00:28:25,800 --> 00:28:31,439 Speaker 1: some of that you got it. Always Hungry is created 529 00:28:31,440 --> 00:28:34,679 Speaker 1: by Bobby Flay and Sophie Flight. Our executive producer is 530 00:28:34,800 --> 00:28:38,600 Speaker 1: Christopher Hasiotis. Always Hungry is produced, edited, and mixed by 531 00:28:38,680 --> 00:28:42,800 Speaker 1: Jonathan hoss Dresser. Always Hungry is engineered by Sophie Flay. 532 00:28:42,800 --> 00:28:45,200 Speaker 1: For more podcasts from my Heart Radio, visit the I 533 00:28:45,400 --> 00:28:48,959 Speaker 1: Heart Radio app, Apple podcast, or wherever you listen to 534 00:28:49,000 --> 00:28:49,840 Speaker 1: your favorite shows.