1 00:00:00,120 --> 00:00:07,920 Speaker 1: Yeah, alright, guys, welcome to Always Hungry from My Heart Radio. 2 00:00:08,039 --> 00:00:09,840 Speaker 1: My name is Bobby Flay, and I'm here with my 3 00:00:09,920 --> 00:00:13,360 Speaker 1: daughter and co host, and I'm always Hungry. Sophie and 4 00:00:13,400 --> 00:00:16,319 Speaker 1: I gather around my stove to cook together. Well, you cook, 5 00:00:16,680 --> 00:00:18,840 Speaker 1: I asked the questions, and eat the food if there's 6 00:00:18,840 --> 00:00:20,759 Speaker 1: any food left. We come to the table together to 7 00:00:20,840 --> 00:00:23,279 Speaker 1: share a meal, connect as a family, and tell the 8 00:00:23,320 --> 00:00:26,159 Speaker 1: stories that matter to us. Okay, Dad, why don't you 9 00:00:26,160 --> 00:00:28,480 Speaker 1: tell everyone what we're talking about today? This is the 10 00:00:28,480 --> 00:00:33,800 Speaker 1: place where I steal on my recipes cookbooks. Let's do it. 11 00:00:33,920 --> 00:00:36,080 Speaker 1: So today we're talking about cookbooks. I mean, I want 12 00:00:36,120 --> 00:00:38,520 Speaker 1: to talk about a few that have been around for 13 00:00:38,560 --> 00:00:42,160 Speaker 1: a while, for a long time, and then some newer 14 00:00:42,200 --> 00:00:44,159 Speaker 1: ones as well that are that are sort of striking 15 00:00:44,280 --> 00:00:46,760 Speaker 1: or you know, piquing my interest. What about you? Like, 16 00:00:46,800 --> 00:00:49,279 Speaker 1: I don't use cookbooks that much, but I have a 17 00:00:49,280 --> 00:00:55,320 Speaker 1: few that are very like reliable in my kitchen that 18 00:00:55,560 --> 00:00:57,959 Speaker 1: you probably know all too well, and we can talk 19 00:00:57,960 --> 00:01:00,240 Speaker 1: about how we use them. Okay, let's do it, all right, So, 20 00:01:00,360 --> 00:01:01,920 Speaker 1: I think the first one I want to talk about 21 00:01:02,120 --> 00:01:05,160 Speaker 1: is my mentor, Jonathan Waxman, has you know, well he 22 00:01:05,240 --> 00:01:09,800 Speaker 1: had a restaurant called Barbuto, which is an interesting it's 23 00:01:09,840 --> 00:01:12,679 Speaker 1: it's very interesting to me because I worked from him 24 00:01:12,720 --> 00:01:16,160 Speaker 1: in the early eighties. Okay, so that was the one 25 00:01:16,200 --> 00:01:19,520 Speaker 1: you were like negative fourteen years old. And you know, 26 00:01:19,600 --> 00:01:22,320 Speaker 1: Jonathan was the first person to bring California cuisine and 27 00:01:22,319 --> 00:01:24,560 Speaker 1: its ingredients to the East Coast. And that's where I 28 00:01:24,640 --> 00:01:28,280 Speaker 1: learned a lot about Southwestern ingredients. Blue corn, you know, 29 00:01:28,360 --> 00:01:32,400 Speaker 1: corner of every iteration, you know, you know beans, you know, 30 00:01:32,560 --> 00:01:35,760 Speaker 1: chili peppers. I mean, you know, all those ingredients were 31 00:01:35,840 --> 00:01:37,720 Speaker 1: very new to the East Coast. It was very It 32 00:01:37,800 --> 00:01:40,560 Speaker 1: was much more on the West Coast, obviously taking its 33 00:01:40,720 --> 00:01:43,520 Speaker 1: queue from Mexico and the southwest of the United States, 34 00:01:44,040 --> 00:01:46,679 Speaker 1: but the East Coast had not seen that kind of food. Um, 35 00:01:46,680 --> 00:01:48,760 Speaker 1: and Jonathan was the first person to bring those kinds 36 00:01:48,760 --> 00:01:51,840 Speaker 1: of ingredients. It was California slash Southwestern ingrediency to the 37 00:01:51,840 --> 00:01:53,840 Speaker 1: East Coast. And I was lucky enough just to be 38 00:01:53,920 --> 00:01:55,600 Speaker 1: in the right place at the right time, and I 39 00:01:55,600 --> 00:01:57,400 Speaker 1: fell in love with those ingredients and I went off 40 00:01:57,440 --> 00:02:00,120 Speaker 1: to hone my skills and created Masa grill, etcetera. But 41 00:02:00,560 --> 00:02:04,040 Speaker 1: that's another story. Jonathan like a lot of a lot 42 00:02:04,080 --> 00:02:07,640 Speaker 1: of us in the chef world has evolved into his 43 00:02:08,680 --> 00:02:11,960 Speaker 1: love of you know, Italian food, which you know, by 44 00:02:12,000 --> 00:02:15,760 Speaker 1: the way, I'm feeling that myself. And um, you know, 45 00:02:15,800 --> 00:02:17,960 Speaker 1: he opened Barbuto. I I don't know how long ago was, 46 00:02:18,040 --> 00:02:21,160 Speaker 1: ten years ago, who knows, But anyway, he came out 47 00:02:21,200 --> 00:02:24,520 Speaker 1: with his Barbuto cookbook. I wrote the foreword to his 48 00:02:24,639 --> 00:02:26,960 Speaker 1: very first cookbook. I did not the rite. I did 49 00:02:26,960 --> 00:02:29,239 Speaker 1: not write the foreward to this one. Marcus Samuelson wrote 50 00:02:29,240 --> 00:02:31,520 Speaker 1: the forward to this point. But basically, this is a 51 00:02:31,520 --> 00:02:35,440 Speaker 1: collection of recipes, you know, based on the book and 52 00:02:35,680 --> 00:02:38,040 Speaker 1: but based on the restaurant. And they're very very and 53 00:02:38,080 --> 00:02:40,280 Speaker 1: I mean this is in the best way. They're very simple. 54 00:02:41,000 --> 00:02:43,639 Speaker 1: You know, there's a handful of ingredients. They're very very 55 00:02:43,680 --> 00:02:47,640 Speaker 1: sort of simple classic I would say California. It's like 56 00:02:47,680 --> 00:02:51,000 Speaker 1: Italian meets California, right, Calatality used to call it. And 57 00:02:51,000 --> 00:02:53,280 Speaker 1: and and you know, so you have like his his 58 00:02:53,360 --> 00:02:56,880 Speaker 1: spectacular roasted chicken with salsa verde, you know, you know, 59 00:02:56,919 --> 00:02:59,880 Speaker 1: bucatini with pesto. I mean that's just you know, Swiss chart. 60 00:03:00,160 --> 00:03:02,840 Speaker 1: He's got a he's got a recipe called little fish risotto. 61 00:03:02,919 --> 00:03:05,480 Speaker 1: I don't even show what that means. But I always, 62 00:03:06,000 --> 00:03:08,919 Speaker 1: you know, I always think of anyway red mullet or 63 00:03:08,960 --> 00:03:11,040 Speaker 1: something like that, you know, lamb chops with mint butter, 64 00:03:11,240 --> 00:03:13,600 Speaker 1: you know, ducks and peas and Morrel's I mean it 65 00:03:13,639 --> 00:03:16,720 Speaker 1: goes on and on and his book, his book is 66 00:03:16,760 --> 00:03:19,320 Speaker 1: something that I've used a lot, I mean just at home, 67 00:03:19,440 --> 00:03:22,200 Speaker 1: like during you know, when being at home and having 68 00:03:22,240 --> 00:03:24,720 Speaker 1: to cook a lot. Like it's it's such a it's 69 00:03:24,720 --> 00:03:28,200 Speaker 1: such a it's an enticing book because like anybody else, 70 00:03:28,240 --> 00:03:31,799 Speaker 1: even a professional cook, like sometimes you just want recipes 71 00:03:31,840 --> 00:03:39,320 Speaker 1: that have like five ingredients exactly, not of books exactly. Okay, 72 00:03:39,360 --> 00:03:41,840 Speaker 1: so we're gonna make the We're gonna make Jonathan Waxman's 73 00:03:41,880 --> 00:03:46,760 Speaker 1: kale salad from Barbug, which is you know, it's a Listen, 74 00:03:47,040 --> 00:03:50,120 Speaker 1: it wasn't too long ago that cal was a throwaway ingredient. 75 00:03:50,520 --> 00:03:52,600 Speaker 1: I know. It's true, nobody wanted an ekale, but now 76 00:03:52,600 --> 00:03:56,000 Speaker 1: everybody wants the ecale and and and like kale's like 77 00:03:56,240 --> 00:03:59,040 Speaker 1: become so popular. It's almost like it's like there's been 78 00:03:59,040 --> 00:04:01,320 Speaker 1: a backlash about like no kale. Well, I feel like 79 00:04:01,320 --> 00:04:03,520 Speaker 1: people didn't know how to use kale before, like in 80 00:04:03,560 --> 00:04:05,960 Speaker 1: the best way. Well, Also there's different kinds of kale, 81 00:04:06,000 --> 00:04:08,320 Speaker 1: Like I love using this kale, you know, black kil 82 00:04:08,440 --> 00:04:12,360 Speaker 1: or dinosaur kale or tusken kale. Um, it's like a 83 00:04:12,440 --> 00:04:17,279 Speaker 1: darker green. It's very crinkly. Sometimes like the more curly 84 00:04:18,120 --> 00:04:20,960 Speaker 1: green kale is not as good. But but I love 85 00:04:21,040 --> 00:04:23,240 Speaker 1: this this, this tuscan kale, this is this is a 86 00:04:23,240 --> 00:04:26,159 Speaker 1: good one to use for for salads. And you know, 87 00:04:26,320 --> 00:04:28,800 Speaker 1: kale is a very hearty green. You know, it's not 88 00:04:28,880 --> 00:04:31,680 Speaker 1: it's not a tender green. It's got it's got some 89 00:04:32,040 --> 00:04:34,760 Speaker 1: foundations to it. And and one of the one of 90 00:04:34,760 --> 00:04:37,800 Speaker 1: the keys to to um, one of the keys to 91 00:04:37,880 --> 00:04:40,679 Speaker 1: making a really good kale salad is actually kind of tender. 92 00:04:40,760 --> 00:04:43,080 Speaker 1: Rising the kale itself. You kind of beat it up, right, 93 00:04:43,200 --> 00:04:45,680 Speaker 1: you know, so you can cut it, you can rub it, 94 00:04:45,800 --> 00:04:50,279 Speaker 1: you can you know, you almost you just really want to, 95 00:04:50,320 --> 00:04:55,560 Speaker 1: like um, you want to try to bruise it. Yeah, exactly. 96 00:04:59,200 --> 00:05:00,919 Speaker 1: You know. There were so there were some books that 97 00:05:00,960 --> 00:05:04,719 Speaker 1: I think about that are just part of my permanent library. 98 00:05:04,839 --> 00:05:06,560 Speaker 1: And let's put it this way. I'm never throwing a 99 00:05:06,600 --> 00:05:09,400 Speaker 1: cookbook away, so they're always going to be permanent. But 100 00:05:10,200 --> 00:05:12,320 Speaker 1: there are some that you just reach for more over 101 00:05:12,320 --> 00:05:15,040 Speaker 1: and over, just the way it is. And the Zuni 102 00:05:15,120 --> 00:05:19,119 Speaker 1: Cafe Cookbook, written by the late Judy Rogers, she passed 103 00:05:19,120 --> 00:05:21,880 Speaker 1: away a handful of years ago at at at a 104 00:05:22,000 --> 00:05:26,320 Speaker 1: very unfortunate early age um restaurant in San Francisco. You know, 105 00:05:26,560 --> 00:05:29,360 Speaker 1: actually her one of her famous tsues was also a 106 00:05:29,440 --> 00:05:32,039 Speaker 1: roasted chicken, and it had like this, like it was 107 00:05:32,040 --> 00:05:34,480 Speaker 1: a roasted chicken with this salad kind of wrapped around it. 108 00:05:34,520 --> 00:05:38,040 Speaker 1: I mean, so delicious, like using the chicken fat for 109 00:05:38,080 --> 00:05:41,400 Speaker 1: their dressing. And it's just really classic way to cook. 110 00:05:41,760 --> 00:05:43,920 Speaker 1: But the thing about the Zunny Cafe Cookbook, if you 111 00:05:43,920 --> 00:05:46,840 Speaker 1: can get your hands on one, get it. She talks 112 00:05:46,880 --> 00:05:49,280 Speaker 1: to you as if she's sitting across from you while 113 00:05:49,320 --> 00:05:52,760 Speaker 1: you're cooking. So it doesn't feel like it's in cookbook pros. 114 00:05:53,760 --> 00:05:55,840 Speaker 1: You know what you see him saying, it's written speech. 115 00:05:56,000 --> 00:05:59,040 Speaker 1: There's something about it. So like, so while you're reading 116 00:05:59,040 --> 00:06:03,359 Speaker 1: the book and you're actually doing the recipe, you hear 117 00:06:03,520 --> 00:06:06,000 Speaker 1: you hear them talking to you. Is if I know 118 00:06:06,000 --> 00:06:08,120 Speaker 1: who you are, now, this is what it's supposed to 119 00:06:08,160 --> 00:06:09,800 Speaker 1: look like at this point, you're right, you can hear 120 00:06:09,839 --> 00:06:13,039 Speaker 1: their voice. Another book that I like a kind of 121 00:06:13,040 --> 00:06:15,520 Speaker 1: a Newish book is a book called Bitter Honey. And 122 00:06:15,720 --> 00:06:18,560 Speaker 1: it's written by a woman named Latitia Clark. Now I 123 00:06:18,560 --> 00:06:21,880 Speaker 1: don't know her, but she's sort of a person after 124 00:06:21,960 --> 00:06:24,400 Speaker 1: my own heart in terms of like her journey here. 125 00:06:24,600 --> 00:06:27,720 Speaker 1: She was born in Devon, in England, and you know, 126 00:06:27,920 --> 00:06:30,040 Speaker 1: she I'm just gonna I'm just gonna read you a 127 00:06:30,640 --> 00:06:33,200 Speaker 1: very quick excerpt. And she said, when I and and 128 00:06:33,200 --> 00:06:36,480 Speaker 1: this is about Sardinian cooking. Bitter Honey. Okay, so it's 129 00:06:36,520 --> 00:06:39,839 Speaker 1: it's Italian food, you know, sort of like like it's 130 00:06:39,920 --> 00:06:42,039 Speaker 1: sort of like Italian island food. She said. When I 131 00:06:42,080 --> 00:06:44,360 Speaker 1: arrived in Sardinia, I had spent the last few years 132 00:06:44,440 --> 00:06:47,479 Speaker 1: cooking in professional kitchens. I cooked for a living, but 133 00:06:47,520 --> 00:06:50,240 Speaker 1: I didn't live to cook. Cooking had becomes something I 134 00:06:50,320 --> 00:06:54,160 Speaker 1: no longer did for love. And then suddenly a small 135 00:06:54,279 --> 00:06:57,760 Speaker 1: round Sardinian popped into my life. We worked together. He 136 00:06:57,920 --> 00:07:00,240 Speaker 1: on the fryar me on the grill. He used to 137 00:07:00,320 --> 00:07:02,640 Speaker 1: feed me crispy fried things when no one was looking. 138 00:07:03,160 --> 00:07:05,120 Speaker 1: On our first day, he invited me to his home 139 00:07:05,200 --> 00:07:07,360 Speaker 1: for supper, handing me a glass of wine and a 140 00:07:07,400 --> 00:07:10,200 Speaker 1: pair of slippers, and proceed to cook me pasta. I 141 00:07:10,200 --> 00:07:11,960 Speaker 1: mean and then basically, I mean, I'm not gonna be 142 00:07:12,000 --> 00:07:15,960 Speaker 1: the rest, but basically she found a new life, you know. 143 00:07:16,240 --> 00:07:18,800 Speaker 1: And there's a movie if you haven't seen this movie, 144 00:07:18,920 --> 00:07:22,880 Speaker 1: My favorite movie that involves food is a movie called 145 00:07:23,120 --> 00:07:28,360 Speaker 1: Mostly Martha. It's a German movie, so it's it's subtitled, 146 00:07:28,920 --> 00:07:33,360 Speaker 1: but it's about an Italian restaurant in Germany and there's 147 00:07:33,360 --> 00:07:36,160 Speaker 1: a love affair involved in the kitchen. It's very beautiful 148 00:07:36,280 --> 00:07:39,400 Speaker 1: and and and so when I read Lutitia's introduction here, 149 00:07:39,480 --> 00:07:41,000 Speaker 1: it kind of reminded me of that you know, she 150 00:07:41,080 --> 00:07:44,640 Speaker 1: got she got wowed by Sardinia, but also you know 151 00:07:44,760 --> 00:07:47,600 Speaker 1: by you know, the food and and cooking along with 152 00:07:47,640 --> 00:07:50,120 Speaker 1: somebody that she kind of fell for, and you know 153 00:07:50,320 --> 00:07:53,800 Speaker 1: it's it's, you know, cooking become that lifestyle. Like my 154 00:07:53,920 --> 00:07:56,120 Speaker 1: dream is to like live in Italy one day and 155 00:07:56,160 --> 00:07:59,480 Speaker 1: just cook lunch for my friends. I mean I'm doing 156 00:07:59,480 --> 00:08:03,080 Speaker 1: that now, except them not in Italy anyway. So Latiia Clark, 157 00:08:03,120 --> 00:08:05,200 Speaker 1: I love her stuff. You know, if you want, if 158 00:08:05,200 --> 00:08:07,680 Speaker 1: you want to do things like um, you know, fritto 159 00:08:07,800 --> 00:08:10,400 Speaker 1: misto or you know, she's got a pair pecorino and 160 00:08:10,480 --> 00:08:13,760 Speaker 1: ricotta ravioli, and then you know she does like like 161 00:08:13,840 --> 00:08:17,240 Speaker 1: I love this, like persimmon pursciutto and dies peccorina, when 162 00:08:17,240 --> 00:08:21,280 Speaker 1: walnuts like a beautiful a beautiful Actually yeah, well it 163 00:08:21,320 --> 00:08:23,680 Speaker 1: sounds like me. But but you know you're using all 164 00:08:23,720 --> 00:08:27,320 Speaker 1: these beautiful Italian ingredients, and you know, she's she's sort 165 00:08:27,360 --> 00:08:30,160 Speaker 1: of having her tuscan and the sun part of her life, 166 00:08:30,160 --> 00:08:32,920 Speaker 1: which is maybe we'll be forever. You know who knows 167 00:08:33,480 --> 00:08:37,160 Speaker 1: grilled octopus with lemon and potato puree, fried fish with 168 00:08:37,200 --> 00:08:40,920 Speaker 1: saffron ioli, and then you know porks at pork and 169 00:08:40,920 --> 00:08:43,520 Speaker 1: anchovy sauce just goes on and on all right. So 170 00:08:43,559 --> 00:08:58,360 Speaker 1: that's Bitter Honey, really good book. So you just you 171 00:08:58,520 --> 00:09:00,520 Speaker 1: just kind of ripped up the care of leaves and 172 00:09:00,520 --> 00:09:02,800 Speaker 1: now you're chopping down, ripped the key kale leaves off, 173 00:09:02,920 --> 00:09:04,520 Speaker 1: and you know, you take them off the stems because 174 00:09:04,559 --> 00:09:07,120 Speaker 1: the stems are just not edible. They're just they're just 175 00:09:07,520 --> 00:09:10,680 Speaker 1: they're just too firm. Um. So I'm going from chopping 176 00:09:10,720 --> 00:09:13,920 Speaker 1: up the kale and I think, you know, I think, 177 00:09:13,960 --> 00:09:16,800 Speaker 1: you know, cal should be kind up into smaller pieces. 178 00:09:17,559 --> 00:09:20,800 Speaker 1: So that has this salad been around for a long time? 179 00:09:21,800 --> 00:09:25,319 Speaker 1: I mean yeah, I mean when I go to Barbuto. 180 00:09:25,480 --> 00:09:30,840 Speaker 1: I mean when I go to Barbuto, like the must 181 00:09:31,000 --> 00:09:34,400 Speaker 1: things on the table are obviously his chicken chicken salver 182 00:09:35,559 --> 00:09:40,320 Speaker 1: and um salad, kale salad. Yeah, and then like you know, 183 00:09:40,360 --> 00:09:45,960 Speaker 1: you get like pasta carbonara, those amazing potatoes like with 184 00:09:46,000 --> 00:09:49,559 Speaker 1: the with the rosemary and the parmigiano. I know you're 185 00:09:49,559 --> 00:09:51,960 Speaker 1: talking like as if you don't go to that restaurant 186 00:09:51,960 --> 00:09:54,360 Speaker 1: and order everything on the menu. You're one of those 187 00:09:54,400 --> 00:09:56,800 Speaker 1: people that's like, oh, let's try this, and let's try this. 188 00:09:56,840 --> 00:10:00,040 Speaker 1: Actually we'll just get one of everything. You're right, that's you, 189 00:10:00,120 --> 00:10:02,720 Speaker 1: which is, hey, why take a good person to be 190 00:10:02,760 --> 00:10:04,439 Speaker 1: with when you're going out to launch for dinner? We'll 191 00:10:04,440 --> 00:10:11,480 Speaker 1: take the media exactly. So here's here's one that's kind 192 00:10:11,480 --> 00:10:14,200 Speaker 1: of cool. I love Lisbon. Okay, you know what I 193 00:10:14,280 --> 00:10:17,240 Speaker 1: forgot that you love Lisbon my favorite trip I've ever 194 00:10:17,280 --> 00:10:22,600 Speaker 1: been on. No offense, I wasn't with you. Wait what Okay, 195 00:10:22,640 --> 00:10:26,800 Speaker 1: So this book is called My Lisbon. Obviously it's about Portugal, Lisbon, Portugal, 196 00:10:27,400 --> 00:10:29,640 Speaker 1: and you know what, let's talk about Lisbon. Why did 197 00:10:29,640 --> 00:10:33,800 Speaker 1: you love it so much? I mean I loved the food. 198 00:10:34,040 --> 00:10:35,640 Speaker 1: Here's what I really want to know, Like when you 199 00:10:36,000 --> 00:10:38,240 Speaker 1: listen when when how old were you when you went there? 200 00:10:38,440 --> 00:10:40,880 Speaker 1: You were in college. So when you're in college and 201 00:10:40,920 --> 00:10:43,560 Speaker 1: you're that age, like you can say it was the 202 00:10:43,600 --> 00:10:46,079 Speaker 1: best trip of my life. But that might necessarily mean 203 00:10:46,080 --> 00:10:50,680 Speaker 1: you so like great art. Right, Well sure, but I 204 00:10:50,679 --> 00:10:52,760 Speaker 1: mean we hopped off the plane, we rented a car 205 00:10:52,840 --> 00:10:55,600 Speaker 1: from the airport. We drove to Logos, went immediately to 206 00:10:55,640 --> 00:10:59,040 Speaker 1: the water. It was spectacular. People were buying san Gria 207 00:10:59,160 --> 00:11:02,320 Speaker 1: from a little shaw like on the rocks, and you 208 00:11:02,440 --> 00:11:04,840 Speaker 1: just like laid on your towel and drank sat gria 209 00:11:04,960 --> 00:11:08,640 Speaker 1: and you know, listen, listened and watched all these beautiful people. 210 00:11:09,200 --> 00:11:11,160 Speaker 1: And then we stayed at night there. It was I 211 00:11:11,200 --> 00:11:14,600 Speaker 1: was with my girlfriends and but but I just have 212 00:11:14,679 --> 00:11:16,760 Speaker 1: to ask you this, but like was it like, were 213 00:11:16,800 --> 00:11:19,439 Speaker 1: you guys met some like a nice Portuguese gentleman or 214 00:11:19,480 --> 00:11:22,439 Speaker 1: anything like that. Not until the third day. Okay, So 215 00:11:21,960 --> 00:11:24,839 Speaker 1: that's so that's part of your great trip. No, I mean, 216 00:11:24,880 --> 00:11:27,040 Speaker 1: I'm I'm I'm kidding. I'm talking about a guy who 217 00:11:27,120 --> 00:11:29,440 Speaker 1: drove us to the top of of like to go 218 00:11:29,520 --> 00:11:32,600 Speaker 1: see like an amazing, amazing site. Like No, it was 219 00:11:32,679 --> 00:11:34,440 Speaker 1: it was a girl's trip for one of my my 220 00:11:34,480 --> 00:11:38,400 Speaker 1: girlfriend's birthdays and we went to CenTra. There's this beautiful 221 00:11:38,440 --> 00:11:41,600 Speaker 1: castle in CenTra, but it's a hike up up like 222 00:11:41,640 --> 00:11:43,760 Speaker 1: a mountain, and so this guy in this little tut 223 00:11:43,800 --> 00:11:46,880 Speaker 1: tut car was like, hop in with twenty bucks, I'll 224 00:11:46,920 --> 00:11:49,600 Speaker 1: take you to the top. And it was amazing. Yeah, 225 00:11:49,760 --> 00:11:51,680 Speaker 1: I mean I I. And also I love the food 226 00:11:51,679 --> 00:11:54,360 Speaker 1: of Lisbon because well, first of all, you know, it's 227 00:11:54,360 --> 00:11:56,920 Speaker 1: the fish and Lisbon is amazing. I'm looking at this 228 00:11:56,960 --> 00:11:59,679 Speaker 1: tree right now, muscles with cheriesa tomato and peppers. It's 229 00:11:59,720 --> 00:12:04,400 Speaker 1: like it has a lot of Spanish influence, and like 230 00:12:04,440 --> 00:12:07,240 Speaker 1: you'll see Spain and you'll see you'll see it literally 231 00:12:07,280 --> 00:12:10,440 Speaker 1: you'll see all over the Mediterranean. But but, but, but 232 00:12:10,520 --> 00:12:13,600 Speaker 1: the thing about Portuguese food is it certainly has its 233 00:12:13,640 --> 00:12:16,360 Speaker 1: own own direction for sure. But with scrambled eggs with 234 00:12:16,480 --> 00:12:19,400 Speaker 1: smoked sausage, I mean that sounds so good. Another another 235 00:12:19,440 --> 00:12:22,240 Speaker 1: part of like eating and drinking culture that I love 236 00:12:22,280 --> 00:12:25,200 Speaker 1: in in Lisbon and and in Europe is like the 237 00:12:25,240 --> 00:12:31,880 Speaker 1: open container laws. I love seeing people. It's fun. I 238 00:12:31,920 --> 00:12:34,640 Speaker 1: totally agree, there's like some camaraderie behind it. I don't know. 239 00:12:34,720 --> 00:12:37,480 Speaker 1: I like that. And also like Portuguese wines are really 240 00:12:37,520 --> 00:12:40,920 Speaker 1: good too, really fantastic, but unlike I'm thinking about having 241 00:12:40,920 --> 00:12:43,960 Speaker 1: a nice crisp Portuguese wine with this shrimp and shellfish rice. 242 00:12:44,160 --> 00:12:46,720 Speaker 1: Look at this picture, Sophie, It's like it's you know, 243 00:12:46,760 --> 00:12:50,679 Speaker 1: it's like almost it's kind of like it's more like 244 00:12:50,760 --> 00:12:53,080 Speaker 1: it's more like a chapino or a bullyad base because 245 00:12:53,080 --> 00:12:56,000 Speaker 1: it's brothier. Okay, but it definitely has like that. It 246 00:12:56,040 --> 00:12:58,679 Speaker 1: definitely has that short green rice kind of running through it. 247 00:12:58,920 --> 00:13:00,680 Speaker 1: You know. Obviously you can see the tomato in the 248 00:13:00,679 --> 00:13:03,280 Speaker 1: broth and shellfish stock in the broth. Looks so good. 249 00:13:03,400 --> 00:13:04,920 Speaker 1: I remember when I was in Lisbon, the first thing 250 00:13:04,960 --> 00:13:07,240 Speaker 1: I had, actually I just turned to the page was clams, 251 00:13:07,360 --> 00:13:10,880 Speaker 1: like steam clams with garlic and and sharizo and some 252 00:13:11,360 --> 00:13:15,319 Speaker 1: some cilantro. So good. Anyway, this book is a really 253 00:13:15,360 --> 00:13:17,520 Speaker 1: good book my Lisbon. I think it's it's it's by 254 00:13:17,559 --> 00:13:20,319 Speaker 1: a guy named new No Mendez. It's just, uh, it's it's. 255 00:13:20,360 --> 00:13:22,280 Speaker 1: It's one of those things where like like a country 256 00:13:22,280 --> 00:13:25,760 Speaker 1: like Portugal sort of gets a little bit sort of 257 00:13:26,520 --> 00:13:28,680 Speaker 1: left left in the dark a little bit compared to 258 00:13:28,679 --> 00:13:32,360 Speaker 1: places like Italy, Spain and France. And it shouldn't. Actually, 259 00:13:32,400 --> 00:13:34,559 Speaker 1: I would say that, you know, Portugal is really having 260 00:13:34,640 --> 00:13:37,640 Speaker 1: an amazing sort of moment. Everybody wants to go there, 261 00:13:37,720 --> 00:13:44,480 Speaker 1: and I don't blame them. Go alright, So I have 262 00:13:44,559 --> 00:13:46,400 Speaker 1: the kale done, and now I'm gonna make the dressing. Now. 263 00:13:46,520 --> 00:13:49,520 Speaker 1: Lane Johnson's book he makes it a very in a 264 00:13:49,600 --> 00:13:51,760 Speaker 1: very very classic way where he uses an egg yolk. 265 00:13:52,040 --> 00:13:53,720 Speaker 1: And you know, some people get freaked out about that 266 00:13:53,760 --> 00:13:57,040 Speaker 1: because of salmon e etcetera. I mean, I don't usually 267 00:13:57,320 --> 00:13:59,600 Speaker 1: even think about it. But one of the things that 268 00:13:59,640 --> 00:14:01,440 Speaker 1: you can do, and something one of the things that 269 00:14:01,480 --> 00:14:04,120 Speaker 1: I do sometimes is instead of using an egg, I 270 00:14:04,960 --> 00:14:08,800 Speaker 1: just use like a little, uh teaspoon of mayonnaise basically 271 00:14:08,800 --> 00:14:10,880 Speaker 1: the same things eggs in oil. Anyway, it's eggs, oil 272 00:14:10,920 --> 00:14:13,000 Speaker 1: and vinegar, right, so and and and the and the 273 00:14:13,040 --> 00:14:15,600 Speaker 1: egg the egg yolk is actually trying to create some 274 00:14:15,640 --> 00:14:19,080 Speaker 1: creaminess to the dressing. So so basically that's what that's 275 00:14:19,120 --> 00:14:21,160 Speaker 1: what the mayonnaise is gonna do. Anyway, so you can 276 00:14:21,440 --> 00:14:24,560 Speaker 1: certainly do that. So some red wine vinegar for the 277 00:14:24,600 --> 00:14:31,640 Speaker 1: acidity um, and then some Dijon mustard. Yeah it's a 278 00:14:31,640 --> 00:14:34,560 Speaker 1: little bit of bite of course, and then salt and pepper. 279 00:14:34,600 --> 00:14:36,480 Speaker 1: I don't know, I'm gonna put We have a mire 280 00:14:36,560 --> 00:14:38,040 Speaker 1: lemon sitting here, so I'm just gonna put some or 281 00:14:38,120 --> 00:14:39,800 Speaker 1: lemon juice in there. I just like the brightness of it, 282 00:14:40,320 --> 00:14:43,320 Speaker 1: and then some salt and pepper and then olive oil 283 00:14:43,400 --> 00:14:44,960 Speaker 1: and then you whisk it. Can you on the bowl 284 00:14:45,280 --> 00:14:50,480 Speaker 1: hold it? Yeah? Yeah? Thanks. So I'm whisking up the vinegar, 285 00:14:50,560 --> 00:14:53,640 Speaker 1: the lemon juice, a little bit of the mayonnaise which 286 00:14:53,680 --> 00:14:56,920 Speaker 1: is substituting for the egg yo, the red wine vinegar, 287 00:14:56,960 --> 00:15:00,480 Speaker 1: and I'm gonna slowly add in the olive oil, the 288 00:15:00,480 --> 00:15:04,320 Speaker 1: olive oil which you mostify. And Jonathan's recipe he has 289 00:15:04,360 --> 00:15:10,000 Speaker 1: fresh basil. Um, I don't have any basil's. That's the 290 00:15:10,040 --> 00:15:17,160 Speaker 1: way it is, okay. And then you want to taste this, Yeah, 291 00:15:17,200 --> 00:15:19,400 Speaker 1: well that's that's that's what the mainaise is. He tasted. 292 00:15:19,600 --> 00:15:21,960 Speaker 1: Oh you know what I am forgot the most important 293 00:15:22,000 --> 00:15:26,480 Speaker 1: ingredient anchovies, you know, which is like to me, the 294 00:15:26,520 --> 00:15:32,720 Speaker 1: anchovies are the key to life. Anchovies and bacon exactly. 295 00:15:33,160 --> 00:15:38,680 Speaker 1: But you know, anchovies are fantastic and addressing like this. Um, 296 00:15:38,760 --> 00:15:41,880 Speaker 1: it just has you know, so much incredible flavor and 297 00:15:42,160 --> 00:15:45,520 Speaker 1: you know, you know, you know what, the most classic 298 00:15:45,800 --> 00:15:48,960 Speaker 1: salad that has anchovies in it is sad us a salad, 299 00:15:49,240 --> 00:15:50,840 Speaker 1: And it's one of those things where like people don't 300 00:15:50,840 --> 00:15:52,840 Speaker 1: like anchovies, but they're like season salads, but they and 301 00:15:53,440 --> 00:15:55,600 Speaker 1: they don't realize if you don't put the anchovy on 302 00:15:55,680 --> 00:15:58,400 Speaker 1: top as a garden as they don't know. And so 303 00:15:58,400 --> 00:16:04,760 Speaker 1: I always say sneak anchovies, and of friends don't love it. Okay, 304 00:16:05,200 --> 00:16:21,200 Speaker 1: So then we had the dressing done. So do you 305 00:16:21,280 --> 00:16:23,000 Speaker 1: have any cookbooks you want to talk about? I love 306 00:16:23,600 --> 00:16:27,240 Speaker 1: Melissa Clark's Dinner Cookbook, which you bought me. So Melissa 307 00:16:27,320 --> 00:16:31,400 Speaker 1: Clark is a formidable food writer for the New York Times. 308 00:16:31,720 --> 00:16:34,600 Speaker 1: And I've known Melissa forever. She actually worked in Mason's 309 00:16:34,680 --> 00:16:36,280 Speaker 1: kitchen for a very short period of time when she 310 00:16:36,320 --> 00:16:38,280 Speaker 1: first started out. Oh, I didn't know that very very 311 00:16:38,280 --> 00:16:39,840 Speaker 1: early on. I think it was one of I think 312 00:16:39,840 --> 00:16:43,080 Speaker 1: it was her externship or internship or whatever. And she 313 00:16:43,160 --> 00:16:45,560 Speaker 1: worked in the patient department with Wayne Brackman. And so 314 00:16:45,760 --> 00:16:48,240 Speaker 1: I mean I knew I knew Melissa when I was 315 00:16:48,280 --> 00:16:52,920 Speaker 1: a younger person. But she's always been so sweet and 316 00:16:53,160 --> 00:16:56,240 Speaker 1: um so good at what her job. My my business 317 00:16:56,280 --> 00:16:59,600 Speaker 1: partner Lawrence swears by Melissa Clark. You know, luckily for us, 318 00:16:59,640 --> 00:17:02,320 Speaker 1: we have on speed dial when we need. I just 319 00:17:02,400 --> 00:17:06,600 Speaker 1: made last Thanksgiving. I made her pumpkin sticky buns. Sticky 320 00:17:06,600 --> 00:17:09,240 Speaker 1: buns like bun cakes. No no, no, no no no 321 00:17:09,240 --> 00:17:11,040 Speaker 1: no no no no. It was something else. It was 322 00:17:11,080 --> 00:17:14,680 Speaker 1: a sticky toffee pudding. Oh yeah, yeah, delicious. It was 323 00:17:14,720 --> 00:17:16,360 Speaker 1: in the Times, and I just sent her a note. 324 00:17:16,359 --> 00:17:18,159 Speaker 1: I was like, Melissa, I'm making this. She's like, I 325 00:17:18,240 --> 00:17:20,639 Speaker 1: was like, any like any any any like behind the 326 00:17:20,640 --> 00:17:22,200 Speaker 1: scenes notes I need, and she gave me a couple 327 00:17:22,200 --> 00:17:23,919 Speaker 1: of things to think about. But she was, you know, 328 00:17:24,000 --> 00:17:26,200 Speaker 1: obviously the recipe was spot on. She's like serving with 329 00:17:26,240 --> 00:17:28,560 Speaker 1: cramp fresh because it's sweet. She's right, you know, so 330 00:17:28,600 --> 00:17:31,760 Speaker 1: you get that nice, nice hardness. But like anything Melissa does, 331 00:17:32,040 --> 00:17:35,120 Speaker 1: her cookbooks are beautiful. They are you know, she's she's 332 00:17:35,119 --> 00:17:38,520 Speaker 1: a tried and true great cook. Any recipe she delivers 333 00:17:38,560 --> 00:17:40,120 Speaker 1: to you, either whether it's in the New York Times 334 00:17:40,200 --> 00:17:42,439 Speaker 1: or in one of her cookbooks or whatever, you know 335 00:17:42,520 --> 00:17:44,720 Speaker 1: that she's worked on it over and over until she 336 00:17:45,000 --> 00:17:48,200 Speaker 1: until she's perfected it. She's really she's really so good 337 00:17:48,200 --> 00:17:49,920 Speaker 1: at what she does. And there's a lot of variety 338 00:17:49,960 --> 00:17:52,800 Speaker 1: in that specific cookbook to like lots of different types 339 00:17:52,800 --> 00:17:54,960 Speaker 1: of cuisine. And when I was looking at it last night, 340 00:17:55,040 --> 00:17:56,800 Speaker 1: one of the things that I forgot to mention that 341 00:17:56,960 --> 00:17:59,359 Speaker 1: I learned how to make in during quarantine, during my 342 00:17:59,440 --> 00:18:04,560 Speaker 1: quarantine cooking school is her sheet pan Harrisa chicken with 343 00:18:04,640 --> 00:18:08,800 Speaker 1: leaks and potatoes, so easy, it's so delicious, Like I 344 00:18:09,400 --> 00:18:12,360 Speaker 1: really love Harrisa, and that's something I'm trying to incorporate 345 00:18:12,440 --> 00:18:15,639 Speaker 1: more and learn more recipes that have Harrisa because I 346 00:18:15,640 --> 00:18:19,200 Speaker 1: just love that flavor and that recipe is it's it's 347 00:18:19,240 --> 00:18:22,520 Speaker 1: full proof, like I I, it's amazing. I've also been 348 00:18:22,560 --> 00:18:26,000 Speaker 1: reading a lot about pasta because I'm opening a moufie 349 00:18:26,080 --> 00:18:31,320 Speaker 1: and Mark Vettriy has one of his tomes called Mastering Pasta, 350 00:18:31,520 --> 00:18:33,600 Speaker 1: and so you know, obviously he takes you through all 351 00:18:33,640 --> 00:18:38,560 Speaker 1: these different ways to create pasta dough, create pasta shapes 352 00:18:39,280 --> 00:18:42,080 Speaker 1: obviously you know, sauces to serve and cook with them, 353 00:18:42,280 --> 00:18:45,919 Speaker 1: and he walks you through, you know, the philosophy on 354 00:18:46,119 --> 00:18:47,880 Speaker 1: you know, what kind of dough works for what kind 355 00:18:47,880 --> 00:18:49,840 Speaker 1: of pasta. You know, whether it's a stuff pasta or 356 00:18:50,600 --> 00:18:52,840 Speaker 1: if it's a long pasta. You know when to use 357 00:18:52,920 --> 00:18:56,119 Speaker 1: dried pastas, when to use you know, fresh tomatoes versus 358 00:18:56,119 --> 00:18:58,200 Speaker 1: can tomatoes. You know all the things that you want 359 00:18:58,200 --> 00:19:00,480 Speaker 1: to know about. Making beautiful pasta dish is which he 360 00:19:00,520 --> 00:19:04,240 Speaker 1: does and has been doing in his restaurant, vetry, etcetera. Um, 361 00:19:04,240 --> 00:19:06,040 Speaker 1: he's got a new place called Fiarrella. I think that's 362 00:19:06,040 --> 00:19:08,440 Speaker 1: another thing that people have been cooking in quarantine. Learning 363 00:19:08,440 --> 00:19:10,680 Speaker 1: how to make their own pasta. Well, I would say 364 00:19:10,680 --> 00:19:13,800 Speaker 1: making pasta, your own pasta sheets and pasta middles is 365 00:19:13,800 --> 00:19:15,760 Speaker 1: like one of the most satisfying things I do. I've 366 00:19:15,760 --> 00:19:18,159 Speaker 1: never done it, You've never done it. You did it 367 00:19:18,200 --> 00:19:21,280 Speaker 1: with me. You're not gonna remember this when we made 368 00:19:21,320 --> 00:19:25,600 Speaker 1: bobster avioli. No, no, no, But do you remember a 369 00:19:25,640 --> 00:19:27,560 Speaker 1: couple of years ago, we were hanging out with a 370 00:19:27,560 --> 00:19:30,080 Speaker 1: bunch of our friends. It was a Sunday afternoon. We 371 00:19:30,119 --> 00:19:33,080 Speaker 1: went to brunch. Okay, I'm gonna paint a story for you. 372 00:19:33,280 --> 00:19:35,760 Speaker 1: We went to brunch. We were with like twelve of 373 00:19:35,760 --> 00:19:39,800 Speaker 1: our friends in New York. We went to the Loyal 374 00:19:40,760 --> 00:19:45,040 Speaker 1: and then we went around No, please don't tell those stories. 375 00:19:45,720 --> 00:19:49,000 Speaker 1: Then we then we went that was amazing that. Then 376 00:19:49,040 --> 00:19:51,760 Speaker 1: we went to around the corner to a bar called 377 00:19:51,760 --> 00:19:54,640 Speaker 1: the Spaniard, And then we were all looking at each other. 378 00:19:55,000 --> 00:19:57,359 Speaker 1: It was golden Globe to night, and everybody looked at 379 00:19:57,359 --> 00:19:59,040 Speaker 1: me and said, what are we doing for dinner? It's 380 00:19:59,040 --> 00:20:00,840 Speaker 1: golden globes. We should have a party at your house. 381 00:20:01,000 --> 00:20:04,800 Speaker 1: And then we ordered Chinese food. You and I went there, Sophie. 382 00:20:04,840 --> 00:20:07,959 Speaker 1: You were drunk. Oh my god? Oh wait was it? 383 00:20:07,960 --> 00:20:11,840 Speaker 1: It was cold? Okay, I know exactly what. I know 384 00:20:11,880 --> 00:20:14,160 Speaker 1: exactly what you're talking about. We went to that bar. 385 00:20:14,240 --> 00:20:16,160 Speaker 1: What was that bar called? We went to the Spaniard, 386 00:20:16,200 --> 00:20:18,200 Speaker 1: the Spaniard, okay. And then you and I went to 387 00:20:18,280 --> 00:20:21,160 Speaker 1: Whole Foods and we bought all the ingredients to make 388 00:20:21,200 --> 00:20:24,919 Speaker 1: fresh feed at cheeny Bolognese. Do you remember this? You 389 00:20:25,000 --> 00:20:27,920 Speaker 1: made the pasta? Yes, I remember this. You actually made 390 00:20:27,920 --> 00:20:30,040 Speaker 1: the pasta with me, But you don't remember. No. I 391 00:20:30,119 --> 00:20:33,159 Speaker 1: do remember that, God, because Brittany Urtin from tv G 392 00:20:33,320 --> 00:20:35,960 Speaker 1: was there. I mean, it was fun as it can big. 393 00:20:36,119 --> 00:20:38,600 Speaker 1: One way you you know my dad is if you're like, 394 00:20:38,800 --> 00:20:40,520 Speaker 1: you're like, oh, I think that's Bobby Flay. One way 395 00:20:40,560 --> 00:20:42,960 Speaker 1: you can really pinpoint him as if he's leaving Whole 396 00:20:43,000 --> 00:20:46,120 Speaker 1: Foods with one of those wheelie bags, one of those 397 00:20:46,119 --> 00:20:51,360 Speaker 1: wheely grocery suitcase. I don't use that for you. It's good. 398 00:20:51,359 --> 00:20:53,199 Speaker 1: Look if you think it's him, just look for the wheels. 399 00:20:54,560 --> 00:21:02,720 Speaker 1: That's ridiculous. Alright, Anyway, I digress. Now, what we're gonna do, 400 00:21:03,280 --> 00:21:07,120 Speaker 1: it's gonna take the dressing. And one of the things 401 00:21:07,119 --> 00:21:10,160 Speaker 1: that Jonathan says in his book is you you crush 402 00:21:10,200 --> 00:21:13,399 Speaker 1: the dress, dressing and the kale together. Like he literally 403 00:21:13,480 --> 00:21:15,719 Speaker 1: uses the word crush because he wants you to like 404 00:21:16,040 --> 00:21:17,680 Speaker 1: kind of as you were saying, like beat up the 405 00:21:17,760 --> 00:21:20,080 Speaker 1: kale or a bit with the dressing, which is what 406 00:21:20,280 --> 00:21:21,880 Speaker 1: like the opposite of what you would do for any 407 00:21:21,960 --> 00:21:23,480 Speaker 1: other side, do you want to be more gentle, But 408 00:21:23,520 --> 00:21:27,479 Speaker 1: with kale, it can really kind of take take it. 409 00:21:29,880 --> 00:21:32,680 Speaker 1: I'm able to address that. It's okay. We're gonna add 410 00:21:32,680 --> 00:21:41,080 Speaker 1: some pecorino cheese pacino, and then some bread crumbs. Now 411 00:21:41,080 --> 00:21:43,399 Speaker 1: these are Panco breadcrumbs I chose with a little bit 412 00:21:43,400 --> 00:21:45,600 Speaker 1: of you can put some anchovy in there as well, 413 00:21:45,840 --> 00:21:47,960 Speaker 1: just some olive oil and some salt and pepper. And 414 00:21:47,960 --> 00:21:51,159 Speaker 1: then what that's gonna do is it's gonna give it 415 00:21:51,240 --> 00:21:56,520 Speaker 1: like a little bit of a crunch. Yeah, I definitely 416 00:21:56,520 --> 00:22:00,800 Speaker 1: over dressed this. I got very enthusiastic the kale. The 417 00:22:00,840 --> 00:22:04,240 Speaker 1: kale can hold hold I like an overdressed salad. Do. Yeah, 418 00:22:04,640 --> 00:22:07,720 Speaker 1: you come to the right place exactly, and then some 419 00:22:07,760 --> 00:22:13,159 Speaker 1: bread crumbs right on the top. There you go. Yeah, delicious. 420 00:22:13,880 --> 00:22:17,359 Speaker 1: I mean we really went from this like tough, leathery 421 00:22:18,119 --> 00:22:22,600 Speaker 1: kale too, something much softer and massage. Well, it's tender. 422 00:22:23,280 --> 00:22:25,440 Speaker 1: It actually actually gets tender. And it's one of those 423 00:22:25,440 --> 00:22:26,960 Speaker 1: things where like I over dressed a little bit, but 424 00:22:27,000 --> 00:22:29,679 Speaker 1: it doesn't even matter. You like it. And then you 425 00:22:29,680 --> 00:22:31,920 Speaker 1: get the crunchiness from the from the bread crumbs, gives 426 00:22:31,920 --> 00:22:34,399 Speaker 1: it like lots of dimensions of texture. I mean, I 427 00:22:34,440 --> 00:22:37,040 Speaker 1: feel like I really taste the anchovy. It's very key. 428 00:22:37,680 --> 00:22:44,720 Speaker 1: It's very key. All right. I keep trying to find 429 00:22:44,720 --> 00:22:47,280 Speaker 1: my chicken because I wanted to show you to What's 430 00:22:47,359 --> 00:22:51,840 Speaker 1: what's Alex Kanshell's title? Yeah, I love Alex's new book 431 00:22:51,840 --> 00:22:54,760 Speaker 1: Cook with Me. It's so beautiful. She actually made me 432 00:22:54,800 --> 00:22:56,760 Speaker 1: something out of the book. She asked, I said, can 433 00:22:56,800 --> 00:22:58,679 Speaker 1: I request you that you make me something out of 434 00:22:58,720 --> 00:23:01,480 Speaker 1: your cookbook. It was a weekend. I was going out 435 00:23:01,520 --> 00:23:04,119 Speaker 1: to my house in the Hampton's and Alex has a 436 00:23:04,160 --> 00:23:06,280 Speaker 1: house out there as well, and she made me her 437 00:23:06,320 --> 00:23:11,560 Speaker 1: peanut butter chocolate tart and so but I said to you, 438 00:23:11,600 --> 00:23:13,879 Speaker 1: I was like, can I can you make it extra 439 00:23:13,920 --> 00:23:16,760 Speaker 1: peanut butter Reformation's like, no problem. Alex is such a 440 00:23:16,760 --> 00:23:19,960 Speaker 1: great cook. So her cookbook is beautiful. This new book 441 00:23:20,040 --> 00:23:23,119 Speaker 1: is just spectacular again, you know, a great book for 442 00:23:23,240 --> 00:23:26,680 Speaker 1: you know, we all as restaurant chests, which which Alex is, 443 00:23:26,920 --> 00:23:29,760 Speaker 1: we all start off cooking restaurant food for our cookbooks. 444 00:23:29,760 --> 00:23:32,760 Speaker 1: And the button the bottom line is those those books 445 00:23:32,800 --> 00:23:35,040 Speaker 1: are fun to look at, but they're not going to 446 00:23:35,160 --> 00:23:39,359 Speaker 1: be as easily easy to use as accessible. I'm looking 447 00:23:39,400 --> 00:23:41,920 Speaker 1: at this other book called My Mexico City Kitchen by 448 00:23:42,280 --> 00:23:46,159 Speaker 1: Gabriella Kamara. This book is stunning, and as you know, 449 00:23:46,280 --> 00:23:49,400 Speaker 1: I have a great affinity for Mexican and Southwestern ingredients. 450 00:23:49,400 --> 00:23:51,520 Speaker 1: I already like it because I am not seeing a 451 00:23:51,560 --> 00:23:55,080 Speaker 1: lot of ingredients on on the recipe list. What in 452 00:23:55,119 --> 00:23:58,480 Speaker 1: this book? Yeah, I mean, you know she's got you know, 453 00:23:58,600 --> 00:24:01,920 Speaker 1: tort does and taco you know, soft boiled egg tacos, 454 00:24:02,040 --> 00:24:03,760 Speaker 1: and then she has you know, waivers for and sharrows, 455 00:24:03,800 --> 00:24:06,360 Speaker 1: you know, fried tortillas, fried eggs, and salsa. I mean 456 00:24:06,359 --> 00:24:09,800 Speaker 1: it's very very simple, but like, this is a beautiful 457 00:24:09,800 --> 00:24:12,960 Speaker 1: cookbook and her food is just totally gorgeous. He also 458 00:24:13,040 --> 00:24:16,720 Speaker 1: does you know her versions of tuna tostadas, which a 459 00:24:16,720 --> 00:24:19,520 Speaker 1: lot of a lot of people give this restaurant and 460 00:24:19,520 --> 00:24:23,119 Speaker 1: this chef credit for, you know, really making popular or 461 00:24:23,160 --> 00:24:27,240 Speaker 1: creating even camonies, which are prawn stuffed with garlic. I 462 00:24:27,240 --> 00:24:30,359 Speaker 1: should try. You should never try to speak Spanish. And 463 00:24:30,400 --> 00:24:33,399 Speaker 1: then you know, potatoes with roasted Poblano chilies and Mexican 464 00:24:33,400 --> 00:24:36,280 Speaker 1: sour cream. I mean, come on, sounds so good. I 465 00:24:36,320 --> 00:24:37,760 Speaker 1: love this kind of Okay, So if you were to 466 00:24:37,760 --> 00:24:42,280 Speaker 1: recommend three Staple classic cookbooks that everyone needs in their 467 00:24:42,320 --> 00:24:45,560 Speaker 1: in their kitchen, what would you recommend? Wow, that's tough. 468 00:24:45,840 --> 00:24:48,160 Speaker 1: I mean I would I would pick a couple out 469 00:24:48,160 --> 00:24:50,600 Speaker 1: of here for sure. I mean all the I mean 470 00:24:50,640 --> 00:24:52,760 Speaker 1: when you say Staple, I think like you want an 471 00:24:52,760 --> 00:24:56,000 Speaker 1: iron A Garden cookbook just clearly, well just because we 472 00:24:56,080 --> 00:24:57,960 Speaker 1: love her. Actually, I think she has a new cookbook 473 00:24:57,960 --> 00:25:00,200 Speaker 1: out too, but I haven't gotten it. Um, what's up in? 474 00:25:01,480 --> 00:25:05,679 Speaker 1: Don't do not put in on glast blast. You know 475 00:25:05,720 --> 00:25:07,720 Speaker 1: you definitely want to have an Inner Garden cookbook. I 476 00:25:07,720 --> 00:25:09,560 Speaker 1: always think that you should have the joy of cooking. 477 00:25:09,680 --> 00:25:12,199 Speaker 1: The joy of cooking has Like if you want pancakes, 478 00:25:12,400 --> 00:25:14,720 Speaker 1: they got them. You know what I'm saying. You want 479 00:25:14,760 --> 00:25:17,880 Speaker 1: waffle recipe, it's in there. You want a biscuit recipe? Like? 480 00:25:18,440 --> 00:25:20,720 Speaker 1: You know? That's that? That that's that was the first 481 00:25:20,720 --> 00:25:23,199 Speaker 1: cookbook I ever got. Your your your grandfather gave it 482 00:25:23,240 --> 00:25:26,879 Speaker 1: to me. What was your first cookbook? Bold American Food? 483 00:25:27,240 --> 00:25:28,919 Speaker 1: And that's the one where you're wearing a vest. Why 484 00:25:28,960 --> 00:25:32,160 Speaker 1: do you care about that? Why is that the important? Pause? 485 00:25:32,480 --> 00:25:35,720 Speaker 1: Easily one of the funniest photos I've ever seen. I 486 00:25:35,760 --> 00:25:38,159 Speaker 1: had a white T shirt on your vest. Is anyone 487 00:25:38,160 --> 00:25:40,879 Speaker 1: buying that book these days? It was written in hieroglyphics, 488 00:25:40,920 --> 00:25:42,880 Speaker 1: so it's really it's really hard to carry your old 489 00:25:42,920 --> 00:25:48,000 Speaker 1: American Food. It won the Best Design Cookbook of the year. 490 00:25:48,240 --> 00:25:54,800 Speaker 1: Oh my gosh, congratulations. Thanks. Oh it looks so cute. 491 00:25:55,880 --> 00:25:57,639 Speaker 1: I look like that was in a boy band or something. 492 00:25:58,920 --> 00:26:04,000 Speaker 1: I know, iculous the boys a bat Alright, time for 493 00:26:04,080 --> 00:26:10,639 Speaker 1: you to write a cookbook. Pass Always Hungry is created 494 00:26:10,640 --> 00:26:13,879 Speaker 1: by Bobby Flay and Sophie Flay. Our executive producer is 495 00:26:14,000 --> 00:26:17,800 Speaker 1: Christopher hasiotis Always Hungry is produced, edited, and mixed by 496 00:26:17,880 --> 00:26:21,600 Speaker 1: Jonathan Hods Tressler. Always Hungry is engineered by Sophie Flay. 497 00:26:21,880 --> 00:26:24,240 Speaker 1: For more podcast on my Heart Radio, visit the I 498 00:26:24,440 --> 00:26:28,000 Speaker 1: Heart Radio app, Apple podcast, or wherever you listen to 499 00:26:28,040 --> 00:26:28,879 Speaker 1: your favorite shows.