Original subtitles

GIADA: [ Speaks indistinctly ]

That is so good, Jade.

Hey, guys.

Jade and I have been cooking up a storm.

-Mm. -Look at that twirl.

That's a great twirl, Jade.

We've been making lots of pasta.

-Bellissimo. -Bellissimo.

GIADA: Easy pantry dishes and more desserts

and baked goods than you can possibly imagine.

MAN: Looks amazing.

GIADA: So I'd love for you to join me in the kitchen

to make some of my favorite summertime recipes.

We'll get some help for my at-home squad, including Jade,

who is my number one taste tester and sous chef.

[ Laughs ]

My boyfriend, Shane, who's gonna get it all on camera.

SHANE: I'm rolling.

GIADA: And you'll meet Bella...

Bruno, and Luna

who are always front and center.

[ Meows ]

Get ready for lots of laughs...

[ Laughter ]

...great food, and good times with family and friends.

-Now you roll with two hands. -Look at this baby.

Love you, Mom.

That's what cooking at home is all about.

♪♪

Oh, nice.

Welcome to Giada at Home 2.0.

So okay, so that's on and this one is on.

We're gonna make pizza dough from scratch.

But not just any pizza dough, deep dish

and believe it or not, it is different

than regular pizza dough.

Yeah, I just finished my pound cake

and my pizza crust, and I think it looks great. It looks great.

That looks pretty.

-Thank you. -That looks good, right?

All right, so today are gonna make pizza and pasta and cake.

And I think those are Jade and my favorite things to eat.

I've been sort of playing around with a different type of pizza,

doing Chicago style deep dish pizza.

So what I did is I took a teaspoon of dry active yeast.

I added 3/4 cup of warm water to it

and then a teaspoon of honey.

And you want to just let it sit

for about five minutes until it blooms.

So now let's start making the dough.

So we're gonna use 2 cups of all purpose flour.

-Can I help? -Yeah.

Jade, what's your favorite type of pizza usually?

Margarita pizza.

-Margarita? -Mm-hmm.

-Yeah. You like plain old pizza? -Yeah.

Well, we'll basically make kind of like a margarita today. Yep.

We have some flour.

Then we're gonna do -- you like pushing that? Yes.

Mm-hmm, 2 tablespoons.

Here, you wanna do the tablespoon of cornmeal? Sure.

So the cornmeal is what makes this a little bit different.

Usually you don't put cornmeal in pizza dough,

but it gives it sort of a great little texture

that we really like.

Then we're gonna do about a teaspoon of salt

and we're just gonna mix that together just like this.

And then once I have all the ingredients together

then I kind of work it on the surface or on...

on a, um, what is this called?

The counter?

Yes, on your counter. That's what I meant.

Okay, so now, Jadey, what you can do is

just pour this liquid into the center.

-All of it? -Yeah, all of it.

It's kind of fun 'cause it's nice and warm.

Just go ahead, pour it all in there.

You know what else I need, Jade?

Actually, I need 1/4 cup of olive oil.

The olive oil gives the dough nice moisture

but it also gives it, like, richness, right?

Because you want a rich deep dish crust on this pizza.

There we go. All in there.

Okay, can you put that in the sink for now? Yes.

Awesome, honey.

You're gonna help me do the dishes, I hope. Oh, yeah.

You love the dishes, right?

-I just love... -No, Jade hates the dishes.

But and I'm sort of a stickler

because I like to clean up as I go.

So basically, you just want to bring the dough together.

You wanna stick your fingers in there

to see what that feels like?

Oh, this is -- [ gasps ].

It's so nice. -Isn't it nice?

It's nice and warm and soft.

-It's super soft. -See that?

Okay, so hold on one second, Jadey.

It's okay. You can go wash your hands. All right.

Okay.

[ Water running ]

And Jade, I'm gonna finish making the dough

so if you want to go hang out

with Luna and Bella and Bruno, you can. Okay.

And then you just kind of have to knead it.

That's the thing about dough is you just have to knead it

a little bit because you want to make

the glutens just sort of start coming out.

Being home, I sort of spent more time

trying all sorts of new things.

And this deep dish has been really comforting

and very satisfying and super easy to make.

Then I take the bowl and I'm gonna drizzle

a little bit of olive oil.

And what I want to do is coat the dough in olive oil.

Keep it nice and moist. Gives a little bit of richness.

So just kind of all around in the olive oil.

It needs to sit for an hour

because the dough has to double in size.

I like to put it in the microwave,

leave the microwave off.

The oven is off, but I put it in there.

It's like a little cupboard.

It keeps it nice and warm

and the warmth will help it grow even faster.

Up next, it's pizza making time.

SHANE: Cameras are rolling.

♪♪

So one big clap. -Ready?

Yeah.

Bruno, Bruno.

♪♪

It's pizza making time.

SHANE: Look who got up from their nap.

Oh, you know why? 'Cause he smells cheese.

[ Speaks indistinctly ]

You see how it's grown? Can you see how it's grown?

It was like this little ball.

And now it's this big old baby. You see that?

It sits for an hour and it grows.

It grows. It's the yeast. What are you doing?

I just -- Bruno. I just wanted Bruno to look over.

Bruno, you looking over?

Bruno's busy. He's trying to figure out when food is

gonna drop on the floor so he can get to it.

Okay, so this is a springform pan.

We've got our dough so Jade, grab the dough.

Your hands are clean, right?

Yeah. Oh, that was so satisfying. I knew you'd like that.

[ Gasps ]

-I know. -Oh, my gosh. It's like...

So then we stick it in there and what you do

is you're not gonna roll it out with a rolling pin.

You're just gonna stretch it with your fingers.

And we're gonna cover the base of the springform pan

and up the sides.

I love this. It's so easy.

See that? Can you see it there, Shane? Yeah.

Oh, no. Don't make holes in it, though, so gentle. Ah.

-See my hands? -It's okay.

The great thing is that you can cover it up,

but if you get too -- too rough with it,

then you create too many holes and then everything

will just seep and create a mess underneath.

Okay, ready? -Yes.

Done.

We're gonna change it up today

and we're gonna use sliced provolone

'cause it has more flavor.

And Jade loves to do that.

Wah. -[ Laughs ]

Okay, so then you shingle it, put it down on the bottom,

and then put it up the sides.

And this is pre-sliced, so it makes it pretty easy.

Bruno is right by the stove.

Give him a little piece of cheese.

He's been such a good boy.

He deserves it.

Ready?

Sit, down. -He usually stays.

Bravo! Okay.

Jade, you're gonna miss this.

I have some jarred marinara.

You can make your own, you can buy it.

So you're gonna use about a cup of marinara.

That's a lot more sauce than on traditional pizza, correct?

Correct, yeah.

So that's -- that's a good point, Shane.

It's a lot more cheese and a lot more sauce in a deep dish

because you've got the sides.

It's a little more...

It's a little more of everything.

We're gonna bake this at 425 degrees

for 30 minutes on the bottom rack.

And then we're gonna move it to the top rack.

♪♪

Some of us like a little bit of pepper flakes on one side,

little oregano, Shane, you want more oregano?

Please. Pile it on.

Parmesan cheese, Jadey... [ speaks indistinctly ] Yes.

How look pretty that is. Isn't that good?

Okay, ready?

You're supposed to let it rest.

Quite a bit for, like, 10 minutes.

But we don't the patience for that.

So let's see what happens when you don't let it rest.

Yeah.

-Looks amazing. -Is that pretty?

Yeah, it's like a cake, well, it's a deep dish pizza

it's got high sides.

Wanna do this side, babe? -Yes.

♪♪

I'm actually pretty hungry.

[ Humming ]

Oh, yeah, look at that cheese.

Look at that cheese!

♪ Da, da, da ♪

[ Speaks indistinctly ]

O-M-G, people. O-M-G.

It doesn't end.

Do you want some?

♪ Na, na, na, na ♪

Sorry, too late.

All right. It's super stringy.

It's the provalone.

I can't eat it.

It's good, though.

The dough is cooked well.

Bruno, what are you doing, dude? [ Laughs ]

Shane, slice?

Yes, please.

-Act three? -[ Speaks indistinctly ]

♪♪

How does my light look?

SHANE: I think it looks great.

I'm just kidding.

All right, we are gonna make

linguine with lemon and zucchini.

So what we want to do first is slice my lemons

a third of an inch.

Take out the seeds and I'm gonna blanch the lemon slices

in the boiling water,

the same boiling water that I'm gonna cook the pasta.

By blanching the lemon slices,

we're gonna take out some of the bitterness

and just leave that sweet lemony bite.

So I'm gonna just add the lemon slices

right into the boiling water.

We're just gonna leave them in there for, like, 30 seconds

and let them do their thing.

So I just leave them there and they're gonna cool down

and we're gonna use them a little bit later.

So while I wait for that, we're gonna dunk...

What did I do with my pasta?

Oh, ha. Dunk my linguini.

Just about a 1/2 pound or so.

Be right in there.

Let's get started on the rest of the ingredients.

Only gonna do one shallot.

And you could use onion.

Ooh, boy.

SHANE: [ Laughs ]

[ Speaks indistinctly ] That's awesome.

GIADA: This shallot is very fresh,

which is lovely, but not lovely for the eyes.

Ooh, baby. Okay.

I'm gonna add a little bit of olive oil

to my nonstick pan over here.

Pan is warm.

So now we're gonna take the garlic

and we're gonna take the shallot

and we're gonna put it in our skillet

with olive oil I've already heated.

And while that softens, I'm gonna start on my zucchini.

I've got my zucchini here.

I've got four zucchini that I washed.

And again, I'm gonna slice the zucchini

just like I sliced the lemon

so that they sort of have the same shape.

'Cause zucchini, you know, has like little wheels.

It just likes to kind of roll all over the board.

♪♪

I think a lot of people when they think of pasta,

they think of red sauce.

And so, I have had a lot of people

texting me during this time

because everybody's cooking a lot of pasta,

but they're kind of over just straight tomato sauce.

So this is a really fun summer dish you can make.

A little bit of anchovy and a little bit of capers.

So about a teaspoon or so of anchovy paste.

Gives the zucchini the whole sauce,

that depth, that salt depth of flavor.

And I'm gonna add a little bit of capers.

Capers add a little tang.

And it's a combo of the two,

they create a really yummy sauce.

Time for zucchini and then I'll add a little bit

of red pepper flakes, but not a lot

because Jade -- she's not gonna like it spicy.

Here we go.

A little bit of salt.

I like to add a little bit of pasta water, too,

to try to help the cooking of the zucchini.

And start creating a little sauce with the anchovy.

I feel like I can take the lemons now.

Put the lemons in here, too.

Now a little bit of red pepper flakes.

Just a little.

[ Gasps ] Oops.

I think I may have dropped

a little too much in there.

Oopsie!

SHANE: Good luck with that, Jade.

I know. A ton of parmesan cheese and it'll be all right.

All right, I think I'm gonna add the pasta.

Turn off the heat and here we go.

And the reason I don't drain the pasta

is because that way if I need more pasta water,

I got it right here.

♪♪

All right, we're gonna add 1/2 cup of Parmigiano-Reggiano.

I wonder where Jade is.

Jadey!

♪ La, la, la, la, la, la ♪

Do you have a second?

I saw you.

Will you come down and finish in helping me make

the linguini?

I hear her.

-Hello. -I'm ready to -- hey, babe.

Can you just get me some basil

from that plant over there?

Just snip off a bunch.

Just rip it up and put it on top here. Mm-hmm.

I'm making a linguini, Parmigiano.

I need Raffi.

SHANE: [ Laughs ]

Okay.

You can chop off the basil, you can also just --

Yeah, go for it. Just rip it over the top, mm-hmm.

[ Speaks indistinctly ]

Grab me the feta cheese.

There we go. Got a little bit of feta here.

I'm just gonna kind of break it up.

You could use goat cheese if you wanted to.

SHANE: Jade, is this the first time in the kitchen? [ Laughs ]

We'll do a little of that, a little of that.

Finito!

You like my -- yeah, I knew it.

Okay, go.

Take a little bit of pasta, take it to the side of the dish.

And then, we do...

Shane, did you want any?

SHANE: Yeah, of course I want some.

But I wanna see Jade's reaction first. Mmm.

Oh, look at that twirl.

That's a great twirl, Jade.

Brava. Mm.

Don't drop it like you did the cheese. Suck, suck, suck.

Come on, what are you doing? Suck it up.

[ Laughs ]

Oh, gross.

Give me that. What are you doing? [ Laughs ]

What's happening here? I'm the cameraman now.

Hold on, I'm gonna just shoot the way I like to shoot

inside food.

Yeah, baby!

Up next, pound cake, homemade pound cake

with strawberries and whipped cream.

♪♪

♪♪

Some baking powder.

Good thing I cleaned my pantry.

All right, time to make this pound cake.

So we've got 1 cup of sugar.

And we've got one stick of butter, unsalted butter,

which equals 1/2 cup of butter.

And you want to bring the butter to room temperature

just so it can mix the sugar a lot easier.

And I think I'm gonna have little pound cake.

Since the first round of doing this,

the iPhone wasn't on, wasn't shooting.

SHANE: I thought you needed rehearsal.

GIADA: [ Laughs ] Shane.

SHANE: That's -- I don't know what you're talking about.

That's okay, we can have lots of pound cakes.

It's all good. What else are we gonna be doing?

Now I'm gonna add...

one cup of ricotta cheese.

The ricotta gives it a nice sort of moist texture.

So I really like it.

It gives it a nice fluffiness,

which I think is really good in here.

Now it's all mixed together,

let's add some eggs.

And we can pretty much add the eggs all at once.

This isn't like a very delicate cake.

Make sure your eggs are room temperature, as well.

These might be slightly cold just because

it's my second round, but I wasn't planning on it.

SHANE: Oh, wow.

And I'm also gonna add some vanilla extract.

1/2 teaspoon of yummy, sweet vanilla.

You wanna smell it? What's it smell like?

SHANE: It smells like the first time

I smelled it when I wasn't shooting it properly.

Yeah, but what's that smell like?

Heaven!

Come on, little guy.

Oh, my God, this guy's getting away.

Look at that.

I can't get it with my beater.

[ Laughs ] Stop it. Get back over here.

Oh, God, I can't get him.

Whoo-hoo, I'm turning on the Ferrari over here.

Okay.

Now, let's add the zest of three lemons

and the juice of two lemons.

Okay. There's so much perfume.

♪♪

And two.

Okay, now...

♪♪

♪♪

So we're gonna do, 1 3/4 cups of flour,

1/2 teaspoons baking powder.

Baking powder will help tenderize the dough.

♪♪

Salt, there we go.

Let's do it.

♪♪

♪ I'll be your city street as it melts into the sun ♪

I'm gonna pop it in the oven at 350 for about an hour and 20.

♪ Knows there's nothing wrong ♪

[ Singing indistinctly ]

♪ And I say oh, oh, oh, summer day ♪

Go, Bruno, go! Yay!

♪ And I say oh, oh, oh, summer day ♪

♪ Please don't take my summer day away ♪

♪ And I say oh, oh, oh, summer day ♪

♪ And I say oh, oh, oh ♪

GIADA: Jade, we're ready for dessert.

♪ Please don't take my summer day away ♪

All right, so we're making some whipped cream that

we're gonna add a little sugar to.

And I'm going to macerate some strawberries.

SHANE: What do you mean by macerate?

Macerate just means

that I'm gonna add sugar to it and some salt.

And it's seasoning the strawberries.

You can add the vanilla and whipped cream.

Will you get some vanilla?

Yeah... [ speaks indistinctly ]

Yeah. Yeah, just dump it in.

I'm gonna also add some sugar.

I already... I think I added a lot.

That's fine. There you go.

I added some sugar to the strawberries

and a little bit of salt.

Look at this.

Look at this baby.

See, I'm taking a fork and I'm breaking them down.

You can go a little higher.

You gotta incorporate air in there.

Yeah, yeah, raise that -- raise that speed.

Yeah, yeah, go! Yeah, you can go higher than that.

[ Whirring ]

Okay, let's see what it looks like.

Does it stay?

You can do another minute. Ooh, it's sweet.

Whoo-hoo!

-I don't think I like this. -I wonder why.

Oh, this is where it's supposed to be,

nice and light.

Okay, so this is what I was thinking, Jade.

You take a slice of the pound cake.

Maybe we cut it in cubes.

We put them right in the cup.

So let's take these macerated strawberries

and we put it right over in a bunch of

the strawberry juice as well, over the top.

So you put some strawberry ice cream. Wow.

And we top it with a little bit

whipped cream.

And then you can even put more pound cake like that.

Chin-chin.

What do you think?

Mm.

Lemon, strawberries, gelato, whipped cream.

We don't have any for you, Shane.

No dessert for Shane!

No dessert for Shane. [ Laughs ]

You're, like, blocking me.

All right, here.

[ Bruno barks ] -Bruno, you want some dessert?

♪♪

Gentle. Good boy, Bruno. Good boy.

How is it? It's good. Let me try the cream.

Oh, my God. Jade...

Jade, that's a lot of sugar.

I gotta go to the dentist.

Pizza, pasta, and cake. We are done.