Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.
Speaker 1: My name is Bobby Flay, and I'm here with my
Speaker 1: daughter and co host, and I'm Always Hungry. Sophie and
Speaker 1: I gather around my stove to cook together. Well you cook,
Speaker 1: I asked the questions, and eat the food. If does
Speaker 1: any food left, you come to the table together to
Speaker 1: share a meal, connect as a family, and tell the
Speaker 1: stories that matter to us. All right, Sophie. So you know,
Speaker 1: I get a lot of questions about house I do
Speaker 1: certain parts of my job. People always ask about the shows, like,
Speaker 1: you know, how does the judging work, you know, where
Speaker 1: do the chefs come from? Like I'm Beat Bobby Flay
Speaker 1: that kind of stuff, and um, like people always want
Speaker 1: to know like the you know, bts behind the scenes
Speaker 1: of like I think of anything really yeah. And one
Speaker 1: of the things that I get asked about is how
Speaker 1: how do I do my cookbooks? How many cookbooks do
Speaker 1: you have? Six? That is crazy? I think it's I
Speaker 1: think the next one. I think the Beat Bobby Flay
Speaker 1: is six. The next one is which is going to
Speaker 1: be uh, it's gonna be with you Sundays with Sophie.
Speaker 1: We're allowed to reveal it. I don't know point we
Speaker 1: should find out. It doesn't really matter, okay. Um. The
Speaker 1: bottom line is like I, um, you know, during the quarantine,
Speaker 1: you know, like everybody, I was cooking three or four
Speaker 1: meals a day and like every day felt like Sunday
Speaker 1: to me. You know. In fact, I did a piece
Speaker 1: for CBS Sunday Morning and it was one of that
Speaker 1: was one of the lines in my in my stand up,
Speaker 1: which was like every day feels like Sunday and that
Speaker 1: right now and that's okay because we were all kind
Speaker 1: of going through the you know, basically locked into our
Speaker 1: homes for not a short period of time, and we
Speaker 1: were cooking, and you know, I got I got asked
Speaker 1: a lot of questions by a lot of people that
Speaker 1: I know and a lot of people that I don't know,
Speaker 1: um as to like, you know, how to cook, how
Speaker 1: to get dinner to the table on a night on
Speaker 1: a nightly and Delhi basis, and so people really we
Speaker 1: kind of went to the that sort of comfort thing.
Speaker 1: But the thing I loved about it was that it
Speaker 1: got everybody back to the table in their family's house,
Speaker 1: and which is not which is something that I think
Speaker 1: that we've sort of lost. That's sort of the lost
Speaker 1: art of of family eating, which is getting everybody around
Speaker 1: the table, because everybody eats on the go or they
Speaker 1: they go to a drive through, or they they're ordering
Speaker 1: in or you know, they're eating they're eating in their
Speaker 1: car and the way to work or away from work.
Speaker 1: You know, it's like this country as a as a
Speaker 1: as a country is so everybody's so busy, you know.
Speaker 1: But you go to Europe, like people are still like
Speaker 1: sitting around the table every night with their family. It's
Speaker 1: kind of great. So like that was a silver lining
Speaker 1: of it all. He's you know, got to get back
Speaker 1: to the table, you know, and discuss the matters of
Speaker 1: the day, whatever they were. It was really nice. But anyway,
Speaker 1: getting back to the cookbook situation. So basically, you know,
Speaker 1: especially for somebody like me who is a professional chef,
Speaker 1: has restaurants, etcetera. You know, we're not like authors in
Speaker 1: the traditional sense of the word, you know. And I
Speaker 1: shouldn't speak for everybody, because there's plenty of people who
Speaker 1: are professional chefs that just sit down and write the
Speaker 1: books by themselves. I don't do it that way. What
Speaker 1: I do is I get a lot of help from
Speaker 1: a lot of people. My books always start with something
Speaker 1: that I'm passionate about at that moment. Obviously, it all
Speaker 1: revolves around the food that I'm cooking then and what
Speaker 1: I'm interested in. And so, you know, my very first
Speaker 1: cookbook was something called Bold American Food, which was the
Speaker 1: food of the of the American Southwest, but I was
Speaker 1: cooking it into New York City. It was, you know,
Speaker 1: Masa Grill was my you know, the first restaurant that
Speaker 1: I owned, so was all these Southwestern ingredients and the
Speaker 1: food was very you know, boldly flavoreds. You know, it
Speaker 1: was you know, lots of chili peppers, lots of roasted garlic,
Speaker 1: toasted garlic, et cetera. Things like that, you know, toma
Speaker 1: teos and you know, things that had that had big flavors.
Speaker 1: And it was like the first time that this country
Speaker 1: was really interested in eating food that wasn't sort of
Speaker 1: one note. You know, it was time. It was time
Speaker 1: to kind of wake up our taste buds. And that
Speaker 1: was my first book, both American Food. And everybody, least
Speaker 1: all my friends, including you, left and me about that
Speaker 1: big book because on the cover of the book, in
Speaker 1: this little little round picture of me in my um
Speaker 1: in a vest with a white T shirt and it
Speaker 1: looks like I'm in a boy band. I have to
Speaker 1: look it up. It's not pretty. What do you what
Speaker 1: do you mean? It's so good. It's so good because
Speaker 1: you can laugh at it. Yeah. When I remember when
Speaker 1: I posted, because I was posting these dishes as I
Speaker 1: was making them during the quarantine, and when I posted
Speaker 1: the chicken pocata, people just like flipped out. I'm like, wow,
Speaker 1: it's chicken poccata. But that's what you realize is that,
Speaker 1: as a professional chef, you realize that most people want
Speaker 1: things that are simple and things that they recognize. It's
Speaker 1: really good. I mean basically, it's you know, it's kind
Speaker 1: of protein and you pant, so let's see it. And
Speaker 1: then you take it out and you hit the pan
Speaker 1: with some white wine. You deglaze it and let's say
Speaker 1: it's chicken. You're gonna scrap from the chicken that was
Speaker 1: in the bottom of the pan. You scrape it up,
Speaker 1: it becomes part of the sauce. You had some capers,
Speaker 1: some lemons, some butter, some parsley. Boom, just put it
Speaker 1: right on top of the chicken. Alright, sok, So I'm
Speaker 1: gonna show you how to make a classic pocada, and
Speaker 1: you know, chicken pricata is probably the most well known.
Speaker 1: I'm gonna make a sword for spocata, and there's different
Speaker 1: renditions of it. You can put some cherry tomatoes and
Speaker 1: if you want to, it's like classically pricata, but like
Speaker 1: that works too, So I just I'm starting with some
Speaker 1: canoe oil and a pan, and uh, I have salt
Speaker 1: and pepper on you. I'm using a sword for steak.
Speaker 1: If you want to use a fish like tuna or sword,
Speaker 1: fish is good because it's like a steak like fish
Speaker 1: kind of emulates like kind of like a chicken breastles
Speaker 1: peak and that this is wonder flour, which is flower
Speaker 1: that's already been steamed, so it's already cooked so it
Speaker 1: doesn't get clumpy. It actually makes it lighter. I like
Speaker 1: using one or flower in certain things. You have to
Speaker 1: cook the world us out, okay, and then I'm gonna
Speaker 1: go right to the hot oil. You hear that sizzle,
Speaker 1: and then you just want to let that you want
Speaker 1: the you want the flower to cook on on that side,
Speaker 1: the salt and pepper becomes part of the fish itself.
Speaker 1: And obviously you want to you want to be you know,
Speaker 1: a little crusty on one side. You want to good
Speaker 1: contract the texture for sure, so that the key to
Speaker 1: that is to like, don't flip and turn it until
Speaker 1: you can you can start to see the edges, start
Speaker 1: a little bit um, get a little bit round around
Speaker 1: the edges. But anyway, getting back to how it gets done.
Speaker 1: First of all, there's something that people don't know about me,
Speaker 1: which is that I do like to write. I write
Speaker 1: all the things that are really important to me. And
Speaker 1: when I have to speak about something, whether it's like
Speaker 1: giving a speech or or a talk or when I
Speaker 1: do my video essays on CBS Sunday Morning, for instance,
Speaker 1: I write every single word of those. And then in
Speaker 1: my books, I write a good amount of it. But
Speaker 1: I also get help in terms of shaping the book itself,
Speaker 1: because there's the one thing that the one thing that
Speaker 1: you learned as somebody who writes a cookbook for the
Speaker 1: for the first time. But like a lot of times,
Speaker 1: like you know, a chef will open a restaurant, the
Speaker 1: chef will get hot. Then all of a sudden, like
Speaker 1: a publisher will come along and say, would you like
Speaker 1: to write a cookbook. And if they're not, you know,
Speaker 1: if they don't come from the literary world prior to
Speaker 1: their cooking world, they probably need help doing it. So
Speaker 1: the first thing you do is you find a co author,
Speaker 1: and you know, it could be a ghostwriter, or it
Speaker 1: could be an actual co author. I don't I don't
Speaker 1: like the idea of a ghostwriter because then you're not
Speaker 1: really crediting that person for writing it. Um. And so
Speaker 1: I've always had co authors. Um. My first co author
Speaker 1: was a woman named jon Schwartz who were had a
Speaker 1: few of my books with me. And then Julia Moskin,
Speaker 1: who now writes for The New York Times, wrote a
Speaker 1: few of my books with me. She can't do that
Speaker 1: anymore because she writes with her time, so it would
Speaker 1: be a conflict of interest. But and then Stephanie Banias,
Speaker 1: who was my long time assistant, took over that role
Speaker 1: as co author. And did you know, I don't know
Speaker 1: how many books Stephanie did with me, probably six or
Speaker 1: eight or nine or ten, I can't even remember. Um.
Speaker 1: And then you know, just recently I started working with
Speaker 1: a woman named Emily Timberlake no relation to Justin, I
Speaker 1: don't think. But who knows I haven't seen her dance
Speaker 1: moves um and uh, you know, and so so Emily
Speaker 1: and Emily has been you know, you know, terrific writing
Speaker 1: this this next book with us. And you know, what's
Speaker 1: the role of a co author? So so basically, I
Speaker 1: the way it works is I come up with the recipes,
Speaker 1: and I come up with and basically I come up
Speaker 1: with the recipe titles and the ingredients. And I'm really
Speaker 1: not good at writing down recipes, Like I'm not good
Speaker 1: at like you know, I don't measure no, you eye everything,
Speaker 1: eyeball everything. So so you know, like I have to
Speaker 1: have somebody test them. You know, Stephanie Bannis would test
Speaker 1: a lot of them prior to that, and you know,
Speaker 1: when she was writing the books with me. But this
Speaker 1: this time, I hired a woman named Susie Voo who
Speaker 1: worked I originally met Susie at the Food Network kitchens.
Speaker 1: She's worked on tons of my show, she worked in
Speaker 1: the Food Network kitchen for a long time, etcetera. She
Speaker 1: still works with them from time to time. But Sue
Speaker 1: Suvu is like, you know, she's a machine when it
Speaker 1: comes to you know, cooking and testing recipes and stuff
Speaker 1: like that. So basically what I did for this book
Speaker 1: was I gave her all of the recipe titles and
Speaker 1: as much of the ingredients as like as as I remembered,
Speaker 1: and then she started testing them and then we kind
Speaker 1: of went back and forth, you know, and she's got
Speaker 1: a great palette, so I really trusted her in terms
Speaker 1: of like whether she thought that the flavors are right
Speaker 1: and the textures are right, etcetera in this net. And
Speaker 1: you know, we kind of adjust as we go, so
Speaker 1: then you have to then you know, I'm rolling past
Speaker 1: this pretty fast, but that's a long process. Yeah, you know.
Speaker 1: So then now then we have the recipes and they
Speaker 1: and then we give the recipes. First of all, I
Speaker 1: looked them over to make sure that they're right, but
Speaker 1: then we give the recipes to Emily, who's the co author,
Speaker 1: and then she puts them in like the recipe style
Speaker 1: that my particular publisher wants and that you know, I've
Speaker 1: been working with Clarkson Potter for a really long time
Speaker 1: and my you know, and then she works with my
Speaker 1: editor Jen sit who. So I mean, there's so many
Speaker 1: and I'm just and I'm just getting going. Yeah, I
Speaker 1: think this is the thing that you have to understand
Speaker 1: this is not this is not like I don't like,
Speaker 1: you know, sit down on my computer one night and
Speaker 1: write the book, you know, by myself. It doesn't happen.
Speaker 1: And then, um, and there's all kinds of different parts
Speaker 1: to the book. So the head notes. So each a
Speaker 1: head note would be like the paragraph or two above
Speaker 1: the recipe that tells a story or a story or
Speaker 1: an inspirational moment of the of the of the recipe,
Speaker 1: or it might even just talk about the recipe itself
Speaker 1: and why what you what you should look look at
Speaker 1: when you're making it, or why why I like the
Speaker 1: recipe whatever. It's just a short sort of you know,
Speaker 1: not a snobsance, but it's a short you know, thought
Speaker 1: process of that particular recipe. And I have been writing
Speaker 1: those myself. Sally Jackson sometimes, who's also like my chief
Speaker 1: of staff but also is a great writer, Like she
Speaker 1: works with me sometimes in those as well, where like
Speaker 1: she'll just sort of take dictation from me and like
Speaker 1: and write them. But the last few books, I'm just
Speaker 1: I've been actually literally just writing them myself. Um. And
Speaker 1: then there's like chapter openings, you know, you know, like
Speaker 1: to set you up for each chapter, and so the
Speaker 1: co author, like Emily would write write that, or whever
Speaker 1: the co author was for that particular book, would would
Speaker 1: sort of would take a shot at writing that. I
Speaker 1: would take a look at it. I might say a
Speaker 1: couple of things that I wanted included in it. But
Speaker 1: for the most part, at that point, they're writing in
Speaker 1: my voice. You know, that's what happens, is they is
Speaker 1: they're not writing in their voice. They're writing in my voice.
Speaker 1: And like that, that relationship doesn't happen overnight. You know,
Speaker 1: it takes It takes some time, and you do have
Speaker 1: to as the as the primary author, you do have
Speaker 1: to spend time with your co author, you know, talking
Speaker 1: a lot about you know, why you're doing this book
Speaker 1: and why these recipes are important, and you know, telling
Speaker 1: stories about why, you know, why why this book is
Speaker 1: even existing, so that they understand your your voice. And
Speaker 1: so Emily has been really good at that. Um. Stephanie
Speaker 1: obviously knew me like the back of her hand, so
Speaker 1: that was never that was never really an issue. UM.
Speaker 1: And then there's things like the introduction, which I write,
Speaker 1: you know, the introduction to every book to me is
Speaker 1: like it's like me writing you know, basically the essay
Speaker 1: of the book, and so I write every single word
Speaker 1: of it. Um, I have other people that I trust
Speaker 1: read it, you know. Obviously one would be my co author,
Speaker 1: one would be Sally, you know, and they'll they'll read
Speaker 1: it and give me their opinion. And you know, with
Speaker 1: the exception of grammar, I don't usually let them change
Speaker 1: it because I want my voice to be my voice,
Speaker 1: even if it's not incredibly polished, you know, with my
Speaker 1: pen I mean, it's my voice and who it is.
Speaker 1: You have to remember I dropped out of high school
Speaker 1: and I was in tenth grade. So it's like I
Speaker 1: don't have I'm not a literary major, you know, I'm not.
Speaker 1: I'm not I don't have my master's in writing. Right,
Speaker 1: So when I was when I was talking to you
Speaker 1: before about like passion of this, it started out with
Speaker 1: both American food because I was cooking that kind of food.
Speaker 1: And then I opened Bolo, which was in a Mediterranean
Speaker 1: restaurant and that was and that was a book called
Speaker 1: From My Kitchen to Your Table, and it was a
Speaker 1: lot of like o into table things like family stuffs.
Speaker 1: One that that book, yeah, yeah, that was like that
Speaker 1: was a sophomore book, so it kind of got overlooked
Speaker 1: a little bit. Um. And then I and then I cooked.
Speaker 1: I made a book called Um, I made a book. UM.
Speaker 1: I wrote a book called Bobby Flake Cooks American and
Speaker 1: it literally came out on nine eleven. So we obviously
Speaker 1: did not promote it. Nobody who cares about a cookbook
Speaker 1: at that, you know, at that moment of time, you
Speaker 1: don't even remember that, I mean kind of yeah. And
Speaker 1: and so that book literally never launched. It just kind
Speaker 1: of it was, it was produced and just kind of
Speaker 1: sat in boxes, never really had it had a chance.
Speaker 1: And then I wrote the Bar American Cookbook. I wrote
Speaker 1: the Masic Grill Cookbook as Mason Grill but sure it
Speaker 1: was sort of the second version of the Bold American
Speaker 1: Food Book. And then a slew of grilling books, you know,
Speaker 1: from Boy Meets Grill, tow Boy Gets Grill, Okay, then
Speaker 1: we did Grilling for Life, and then um, Barbecue Addiction also,
Speaker 1: so you know, the grilling books you know, really had
Speaker 1: had a big run. I was, I was, I was.
Speaker 1: I was cooking a lot outdoors and that's when I
Speaker 1: you know, started doing a lot of grilling outside on
Speaker 1: on Food Network. So people knew me for that as well.
Speaker 1: Grilling for Life. I did it because I was I
Speaker 1: decided to sort of get you know, healthier in my life.
Speaker 1: I did. I did a book called Burgers, Fries and
Speaker 1: Shakes when we opened Bobby's Burger Palace, so you can see,
Speaker 1: like you know, of course we did throw down cookbook
Speaker 1: to beat Bobby Flake. Cookbooks of some of the books
Speaker 1: are you know, people want those recipes from some of
Speaker 1: those successful shows, so that gets done. Yeah, So that's
Speaker 1: basically you know. And then Bobby at Home, which is
Speaker 1: I would say Bobby at Home was one of my
Speaker 1: favorite ones. It's just because it's a good it's such
Speaker 1: a good one. Bobby at Home because I'm at home.
Speaker 1: You know, it's like cooking. I think like this next
Speaker 1: book that I'm doing with you is definitely a version
Speaker 1: of that, except I got you, so it's better. We
Speaker 1: have some um lemon juice or lemons. I'm gonna squeeze
Speaker 1: the juice in some white wine and capers my favorite
Speaker 1: in yours. And yes you can tell them some butter,
Speaker 1: some un salt and whole butter, and and I'm going
Speaker 1: to take some parsley chop this up. You can use
Speaker 1: other herbs if you wanted to, like a Reagan will
Speaker 1: org nicely in the summer, basil night works nice. I'm
Speaker 1: just gonna chop up some flat leak Italian parsley parsely
Speaker 1: child and those are those who want at the very end,
Speaker 1: we're gonna take a look at our swordfish one more second.
Speaker 1: It show it's nice and brown. You're like a pracada love. Yeah,
Speaker 1: so this is this is like one of the like
Speaker 1: to me, this is one of the key dishes too.
Speaker 1: You know my new cookbook about you know, basically it's
Speaker 1: a great Sunday night meal, great great Families style mail flow.
Speaker 1: I just want to cook the sword for your soul.
Speaker 1: It's just cooked. And then basically this is all about
Speaker 1: just like making making a pan sauce right in the pan.
Speaker 1: So it's a nice it's you know, it's a lot
Speaker 1: less lean up, which is also nice when you're cooking
Speaker 1: at home. Kind of like a golden brown color right now, yeah, really, yeah,
Speaker 1: golden brown. You want that contrast defectures if you don't,
Speaker 1: If you put it in while the oil is too cold,
Speaker 1: it's gonna boil in the oil and you're not gonna
Speaker 1: get any color. Basically you're basically gonna be poaching into
Speaker 1: the oil and like that's that's not good. But anyway,
Speaker 1: so the photos, you know, the photos obviously for a
Speaker 1: cookbook are incredibly important. And so I've been working with
Speaker 1: Ed Anderson for the last I don't know, five or
Speaker 1: six books. And you know, he's such a good photographer
Speaker 1: because he just shoots in his very organic way. Also
Speaker 1: he's quick, which I like to um and he doesn't
Speaker 1: overthink the shots. He's just trying to like take it
Speaker 1: for what it is. And when he's shooting me cooking,
Speaker 1: he's just shooting me cooking, and like he like he'll
Speaker 1: he'll like shoot me making a pasta dish. And who
Speaker 1: knows how many frames he's shots a hundred and fifty
Speaker 1: and in a very short period of time, there's got
Speaker 1: to be one good one in there somewhere, right, And
Speaker 1: and that's the way he that's the way he thinks
Speaker 1: about it. And so you know, um, I hired the photographer.
Speaker 1: The publishing house, you know, obviously has a say so
Speaker 1: in terms of what they want the book to be designed.
Speaker 1: Like you know, there's there's a full design for the
Speaker 1: book itself, you know, and it's things like the colors
Speaker 1: of the of the cookbook inside and out, and what
Speaker 1: the font books like, how big is the font you know,
Speaker 1: where the photo is gonna go, how many full picture
Speaker 1: photos are there. It's like, you know, there's a lot,
Speaker 1: there's a lot to do, and then you know, the
Speaker 1: photo shoots go on for days and days and days,
Speaker 1: and like, you know, you and I are sitting right
Speaker 1: now in my house and in the kitchen there's one, two, three,
Speaker 1: four people who have who have been prepping all the
Speaker 1: food for the you know, we're in the middle of
Speaker 1: doing the photo shoot right now. And part of the
Speaker 1: photo shoot is just the just the pictures of the
Speaker 1: food themselves, what they call duty shots. And then some
Speaker 1: of them are you and I cooking some stuff and
Speaker 1: so that there's that there's you know, personality in the
Speaker 1: book itself, so it's not just food. Um, And that's
Speaker 1: you know, depending on what the cookbook is, that's really important.
Speaker 1: When you started thinking about this book, what we're like
Speaker 1: some of the first dishes that came to mind for
Speaker 1: this book, Um, Like, I'm so excited that the shrimp
Speaker 1: pasta dishes in this cook I know you're actually eating
Speaker 1: that today. So the shrimp pasta is a is a
Speaker 1: dish that I would say most of my friends think
Speaker 1: is one of my favorite, one of their best dishes. Right,
Speaker 1: So just so you know what it is, it's shrimp
Speaker 1: with um a pasta called malfadine, which is like it
Speaker 1: looks like almost like lasagna sheets, you know. So it's
Speaker 1: got some crinkly edges to it. And what I do
Speaker 1: is when I go to the store, I asked the
Speaker 1: fishmonger for the shrimps with the shells on, and I
Speaker 1: take the shells off, clean the shrimp, and I saved
Speaker 1: the shells, and I make a shrimp stock. And the
Speaker 1: shrimp stock becomes a big part of the flavor in
Speaker 1: this dish. And I and I so that I cooked
Speaker 1: the pasta and I have the shrimp stock. So I
Speaker 1: have the shrimp stock, and then I put some saffron
Speaker 1: threads in the shrimp stocks, so I have a saffron
Speaker 1: shrimp stock. And then so I saw I tell the shrimp.
Speaker 1: I add some garlic and some lemon juice, a little
Speaker 1: bit of white wine, and then I have the shrimp
Speaker 1: stock some butter, and then I cooked the pasta. I
Speaker 1: throw the potter, I throw the pasta in there, a
Speaker 1: little bit of the pasta water, and the shrimp goes
Speaker 1: back in after I started tell it, and I put
Speaker 1: some fresh arabs like basil and parsley, and a little
Speaker 1: bit of butter, and I put a little Parmegiano regional cheese. Now,
Speaker 1: some people will say, like, oh, shrimp and cheese, that's
Speaker 1: not cool. You know what, It's fine. It tastes good.
Speaker 1: It's and especially like good quality Parmigiano regiano. It's like
Speaker 1: nutty and it's salty, Like what's wrong with that? Okay?
Speaker 1: So for that dish, could I say I didn't want
Speaker 1: to buy the shrimp with the shells on? Could I
Speaker 1: just buy D shell D vened shrimp and then just
Speaker 1: shrimp stock? Absolutely? But can you find shrimp stock that easily?
Speaker 1: I don't know. I'll take a look. I hate I
Speaker 1: hate doing all that to the shrimp, doing what cleaning them? Yeah,
Speaker 1: nobody likes cleaning shrimp, but a right, So I'm trying
Speaker 1: to find an easier way to make my favorite postive.
Speaker 1: I know, I know, but I mean that's but I
Speaker 1: have to say, like that is the key of the flavor.
Speaker 1: And I put it like a little tomato paste in
Speaker 1: the in the shrimpstoo. So you know it gets that
Speaker 1: that fruity adic flavor. I don want to take the
Speaker 1: story fish out, just put it on the plate. You're
Speaker 1: gonna get rid of some of this excess oil. And
Speaker 1: then we deglaze the pan with some white wine. Squeeze
Speaker 1: some lemon juice in there, fresh lemon juice, yum. So
Speaker 1: you get some acidity from the from the wine, and
Speaker 1: you know you're you're you're cooking out the alcohol. You're
Speaker 1: saving the flavor of the great and you're also getting
Speaker 1: some acidity from the wine cell. And then we're gonna
Speaker 1: I'm gonna let that cooked down a little bit at
Speaker 1: a few capers, Yes, what do you do for a second.
Speaker 1: And then we're gonna add some butter. And the butter
Speaker 1: is going to give it, you know, obviously some richness.
Speaker 1: There's a lot of butter. Really, it's also going to
Speaker 1: thicken the sauce. It's going to falsify you just kind
Speaker 1: of swirl it around. You're just eating the capage right
Speaker 1: out of the jar. So good, all right, So you
Speaker 1: know you want the sauce to be kind of white flavorful.
Speaker 1: Are you liking the capers I just love capers so much.
Speaker 1: And at the very very end, just before you played it,
Speaker 1: you put the fresh herbs in. Always add fresh urbans.
Speaker 1: The very last second you can see how nice and
Speaker 1: break creep to get, and then you just pour the
Speaker 1: sauce over the swordfish. M hmm, that's it, gorge. Have
Speaker 1: recipes ever come to you in a dream? Really? Yeah,
Speaker 1: I'm surprised that you asked me that question, because I
Speaker 1: always thinking about how Paul McCartney said that Yesterday came
Speaker 1: to him in a dream. It's like one of the
Speaker 1: most covered songs of all time, and I was just
Speaker 1: curious if that ever happened to you. I dream about
Speaker 1: food all of the time, and a lot of times
Speaker 1: it's finished dishes or I'm cooking something in a pan
Speaker 1: and I'm looking over it, and you know, sometimes I
Speaker 1: jot them down right away. It's usually when I'm like
Speaker 1: in the middle of doing a menu for one of
Speaker 1: my current restaurants or a new restaurant, and just like
Speaker 1: when you're subconscious, I mean, it's like my juices are
Speaker 1: flowing and where I'm writing a cookbook or something like that.
Speaker 1: When I really, like obviously, when I wake up in
Speaker 1: the morning, the first thing I think about his food,
Speaker 1: and and it's probably the last thing I think about
Speaker 1: when I go to bed. But I constantly have ingredients
Speaker 1: and dishes and restaurants, et cetera always rolling through my head.
Speaker 1: But when I'm really focused on trying to be creative,
Speaker 1: like for instance, you know, at a maufie, my vaguest place,
Speaker 1: like I just had to change a handful of dishes
Speaker 1: for the you know, for the for the winter. Um.
Speaker 1: You know, I was dreaming about food then about like
Speaker 1: side dishes and stuff like. That's interesting. I came up
Speaker 1: with a dish as a side dish the other night,
Speaker 1: you know, basically from dreaming about it. And now a
Speaker 1: lot of times they're not exactly the way you think
Speaker 1: they're going to be, because then dreams, so there's a
Speaker 1: something weird happening, but so it's never like and then
Speaker 1: there's onions and garlic, and then but I see it somehow,
Speaker 1: Like I said, a lot of times I see it
Speaker 1: finished and then I decipher it, and when I wake up,
Speaker 1: I decipher it in my head as to what I
Speaker 1: thought it was. So I've been thinking about white beans
Speaker 1: a lot, and I've always wanted to have some sort
Speaker 1: of white bean dish on the menu at a maufie
Speaker 1: as a side dish or something, and also Christina lies
Speaker 1: white beans or whatever. I get influenced by my girlfriends sometimes.
Speaker 1: But so I'm doing like a white bean risotto. So
Speaker 1: instead of rice. It's sort of a play on what's
Speaker 1: not true risotto, but the white beans would be it
Speaker 1: would take the place of the rice. So it's like,
Speaker 1: it's interesting, Um, it's white beans that you know, cannellini
Speaker 1: beans that are cooked fully, but you know, then there
Speaker 1: it has like uh like some broth and then it
Speaker 1: has parmesano regiano cheese melted into it, some butter, some
Speaker 1: crushed red peppers, and then tiny little floretts of like
Speaker 1: broccoli rob running through it, and then some little cherry
Speaker 1: tomatoes but com feed on top. So it's like it's
Speaker 1: a very kind of like almost like soupy like but
Speaker 1: kind of like held together with the cheese and the butter,
Speaker 1: white beans, garlicky, a little spicy broccoli rob running through it,
Speaker 1: cherry tomatoes on top. I just think it's gonna I
Speaker 1: haven't started. I'm gonna do it in about a week.
Speaker 1: But it's a is that I think is going to
Speaker 1: go really good with all the grilled fish on the menu.
Speaker 1: Oh cool, you know it's a side dish. So anyway,
Speaker 1: that that's that's an example of, you know, something that
Speaker 1: I dreamt about and then when I write the Amounfie
Speaker 1: Cookbook one day, that's going to happen. But that could
Speaker 1: that could happen, you know, when I write the like
Speaker 1: the Amoufie Restaurant cookbook one day, you know, maybe that
Speaker 1: dish will be in it. Yeah. Interesting, okay, and what's um,
Speaker 1: what's your favorite uh to wrap it up, what's your
Speaker 1: favorite dessert in this cookbook? Oh? In this cookbook a
Speaker 1: couple of things. I like the strawberry crostata. I'm a
Speaker 1: crostater guy because you know, I'm a crostater guy two reasons.
Speaker 1: Number one, it's Italian and it's and it's like it's
Speaker 1: and it's casual, it's free form, and also I can
Speaker 1: do it. And that's the thing I like about. It's
Speaker 1: very rustic tart. It's not you don't have to like
Speaker 1: perfectly put it into like a pie dish or anything
Speaker 1: like a tarp pan. And um, you know, it doesn't
Speaker 1: have to look perfect because it's a crostatas. So it's
Speaker 1: a free form, you know, patriate deal with fruit cooked
Speaker 1: inside of it. Um. Yeah. So. And also I like
Speaker 1: the butter scotch pudding. It's got real scotch in it,
Speaker 1: so good. My feeling is if it doesn't have butter
Speaker 1: and it doesn't have scotch in, it's not butter scotch.
Speaker 1: I mean, I like, literally, I like, I like the
Speaker 1: literal translation. That's fair. All right, Well let's go eat
Speaker 1: some of that you got it. Always Hungry is created
Speaker 1: by Bobby Flay and Sophie Flight. Our executive producer is
Speaker 1: Christopher Hasiotis. Always Hungry is produced, edited, and mixed by
Speaker 1: Jonathan hoss Dresser. Always Hungry is engineered by Sophie Flay.
Speaker 1: For more podcasts from my Heart Radio, visit the I
Speaker 1: Heart Radio app, Apple podcast, or wherever you listen to
Speaker 1: your favorite shows.