Original subtitles

So today, we're talking about fit.

We're living fit, we're eating fit.

I get asked all the time, how do you stay in shape as a chef?

You're always around food. I have my tricks to staying fit.

If I go to a restaurant, I eat about 3/4

of what's in front of me, not everything.

It's hard to do. And Damaris has hers.

I married a vegetarian.You did.

What?![laughter]

I really have made an effort to have a healthier lifestyle.

I'm gonna make steamed halibut in parchment paper.

You put a little wine in there and some aromatics

and sour orange sauce to go on top.

This looks fantastic.

I think about foods that are gonna give me

what my body needs, so I'm gonna make a bruleed sweet potato,

and then I'm also gonna make dark chocolate oatmeal.

It's unbelievably good.

Fit time!There you go. Workout done.

♪♪

Hey, everybody, I'm Bobby Flay, and this is Damaris Phillips,

and you're watching "The Bobby and Damaris Show"!

Dun-duh-duh-dun!Today, we're talking about fit.

Absolutely.Staying fit, being fit.

I have this new book called Bobby Flay Fit.

My whole philosophy on healthful eating

is to focus on what I'm adding

and not on what I'm taking away,

'cause if I'm always eating thinking, like, "Oh, I can't have this,

I don't eat that," then I feel deprived as a person.

Instead, I'm going to add things that my body needs

for the inside, so nutrients and vitamins

and minerals, stuff like that.

Well, I work out all the time-- I've always been a runner

since I've been in high school-- I ran track and cross country,

so I've always kinda done it.But you like it?

Like, for real.Uh...

Do I like it, this is a big momentNo!

in my life right now, Damaris.

Um, do I like it, uh-- I'm gonna dig down deep

and say I like it sometimes.

I get an adrenaline from it.

I don't look forward to it before it happens,

and I'm always glad it's over when it's over,Yeah.

but I know it's a part of my lifestyle that's important.Yeah.

That said, I eat everything I want.Yep.

Ice cream is my thing.Really?

Oh, yeah. I sneak down in the middle of the night

for a scoop of ice cream, but instead of having a pint

I have a spoonful-- those kinds of thingsYeah.

are really important.I got smaller plates at home.

We're trained to clean our plates,

and dinner plates are so big, I just moved to salad plates.

I have rules that I abide by. Like, I don't eat late at night.

My mom was always like, "Don't eat after 7."

I try to eat before service at five o'clock

if I'm cooking at the restaurant.No.

No, because I used to go out at midnight with all

my friends, and we'd drink bottles of wine

and eat fried chicken at 2 o'clock in the morning,

and then you go to bed, and then you gain a lot of weight.Yeah.

I think that for a long time, we always thought of,

like, food that was healthfulMmhm.

to be bland and boring and not very interesting.

And then, like, the vegetarian dishes sort of

get through in there, as well.

When you were meeting your not-quite husband,

did you know he was a vegetarian?[Damaris] Yeah, he told me the night we met.

We met at a wedding, so we're dancing,

and I'm like, all of a sudden, he says, "Oh, I'm a vegetarian."

And my response was, "Oh, my God, this was going so well."

Exactly!I mean, literally,

we almost didn't date because of it.

But obviously, um, you liked him enough

to marry him. Right?I did.

And so--and it's become part of your lifestyle now, right?

Absolutely, and it's all about finding plant-based proteins

and incorporating in tons of vegetables

and eating in a way that makes us feel good

and does no harm-- it's about good food, though.Yeah.

Like, good food is good food.Flavor.

People have to feel like they're getting value

in their flavor even if-- even if it's healthful.Mmhm. Yeah.

You know what, you look thirsty.I am thirsty.

I'm gonna give you a little cocktail here.

It's basically like a homemade soda.

Just a few simple ingredients, some seltzer water.Okay.

This is actually nectarines that I pureed.

You can use peaches or plums or any kind of stone fruit

like that if you want.And were they frozen or were they fresh?

You can use either one, actually.

You were using fresh ones, weren't you?Yes, of course.

And then I made a simple syrup, but I used pure cane sugar.

That's why it's this sort of brownish color.Oh, that's awesome.

Equal parts sugar, water, and then some fresh rosemary to make it sing.

The nectarine is delicious in that.Oh, thanks, Damaris.

Really, honestly, it's the rosemary.It is.

It's a surprising element-- what are you cookin' today?

I'm gonna make a dessert with sweet potatoes.

So a bruleed sweet potato, which are insanely delicious

and also good for you-- I'm also gonna make

for you dark chocolate oatmeal.I can't wait for that.

So you feel like you're indulging, but...

Yeah, you get flavor without any of the bad stuff.

I would eat oatmeal every single day.

It, like, fills you up in this really, like,

I'm ready to get in a fist fight for the day kind of way.

I like to eat healthfully, but I gotta have some flavor,

so today, I'm actually gonna make a steamed halibut,

which I do at Gato, my restaurant in New York.

We're gonna cook it en papillote,

which is the only French term that I know,

which basically means that we're gonna wrap it in parchment paper.

It's like old-school, like, it's like culinary school.A little heart. Yep!

I'm gonna make a sour orange sauce to go on top,

which will make it really flavorful,

and I'm gonna make something called--what I call a martini relish.

It doesn't have vodka in it.Wah-wah.

We're trying to stay healthful today, so think about

those martini olives, the green olives with the pimentos running through it.Yeah. Okay.

So red peppers, green olives, and some fresh herbs

on top of our halibut.I think we should get cooking.

You wanna start cooking?Sure.

Let's do this fit style.

[Damaris] Let's just start with some sweet potatoes,

because it's gonna take a little bit of time.

You're forking the potatoes,

and then what's gonna happen?Yeah, so I'm just doing this so that they don't burst open.

It's, like, letting out the steam,

and then I'm gonna put these bad boys in the oven to roast.Uh-oh.

And that's about it-- last one, kaaaaa!I like it.

Bobby's puttin' those in-- I just roast them at, like,

400, 425 until they're nice and caramelized.

Super, super tender-- it's gonna be different

based on the size, so maybe 50 minutes.

I'm gonna put some orange juice into a pan,

put this onto the stove.

I'm gonna make, like, a sour orange sauce

to go on top of our halibut-- I make this sauce a lot.Okay.

It's basically orange juice-- if you can find sour oranges.

It's hard to find-- you can find it, like,

in Miami and places like that.Yeah, not in Kentucky.

And then the cr-- come on.

It's the sour orange capital of the world!

But you can make your own sour orange.Okay.

You basically take orange juice, and I like to reduce it down

so it gets a little syrupy and it can condense.Yeah.

And I put a little honey in there, and then I add lime juice to it.

So you get that sour orange.That's great.

I'm gonna let the orange sauce get going,

we've got some sweet potatoes in the oven,

and when we come back, we're gonna what? Make some oatmeal?

We're gonna make some dark chocolate oatmealYeah.

that will make you feel like you're doing something

super bad in the morning, but will keep you geared up,

ready to go, all day long-- fit and fabulous.

And there it is-- the workout for the day

by Damaris Phillips-- we'll be right back everybody.

♪♪

Welcome back, everybody, you're watching

"The Bobby and Damaris Show."

It's all about fit today, so we're talking fit,

we're eating fit, and we're cooking fit.Cooking fit.

What are you making now?We are making dark

chocolate oatmeal, yeah.You're making oatmeal.

I always buy the Irish oatmeal, but it takes a long time.

So long.Yeah.

And I don't necessarily think it's better tasting.

I like to use a rolled oat-- it's the whole oat,

like the whole grain.So this cooks much faster.

Five to seven minutes-- 1 and 1/2 cups of oats.Okay.

This is just dark chocolate cocoa powder.

So I put in about four tablespoons.

[Bobby] Most people are gonna say, wait a minute,

chocolate oatmeal, how can that be a fit sort of meal?

Because chocolate itself is not actually bad for you.

You're just using cocoa.It's the sugar, right?

Vanilla extract.A little salt.

A little salt, stir.

Five to seven minutes, and you're ready to go.

I'm gonna put bananas, walnuts, maybe some dried cherries on the top.

Plump them up with hot water.[Bobby] I love dried cherries.

Bananas have a ton of potassium.

So, dear, we have a bowl full of potassium.

Right here, we have heart-healthy oats.

We also have chocolate, which is absolutely heart-healthy.

These are done--so we're gonna put in a little bit of honey.Okay.

A few tablespoons.

Natural sweeteners are always gonna be better for you

than, like, a refined sugar.So that's it.

That's it! Okay, are you ready?I'm ready.

Walnuts are gonna give us Omega-3s.

They're gonna give us that healthy crunch you're lookin' for.Mmhm.

We're gonna put some bananas on there.This also looks incredibly beautiful.

Thank you, Bobby.It's kind of like an oatmeal sundae in a way.

Cherries, comin' at you-- okay, that's for you.

I'll make myself one.Okay.

The texture's great-- it almost seems like

an amazing dessert-- the chocolate, really terrific.

Really good.It's good for you.

All right, you keep eating breakfast.

I'm gonna make a couple things-- we're going back to

our steamed halibut-- it's going to have

a sour orange sauce on top.Okay.

So we have this orange juice that I reduced down

with a little bit of honey, and then to make it

the sort of sour orange flavor,

just squeeze some of the lime juice right into the orange and the honey,

Okay.so you get the sweetness, that fruitiness,

and then a little bit of tartness from the lime juice.

The texture's beautiful.

A splash of olive oil, and a little salt and pepper.Okay.

The key, though, is to reduce it,

and a lot of people don't know that trick.

Looks beautiful.

If you just put orange juice and lime juice together

and then try to make a sauce, it would not have the flavor

or the texture you want-- you're basically making,

like, an orange syrup, and it's a good base

for anything like that.That's awesome--yeah, that's a really nice tip.

Let's make our relish-- we're calling it a martini relish.

So we have green olives, and we have some piquillo peppers,

which are Spanish peppers-- you wanna dice these up for me?Yeah.

You have a knife over there?Whoo! Yeah, I'll get one.

You're low on knives.[laughter]

I love a piquillo pepper.

Yeah, piquillo peppers are those roasted peppers from Spain.

The great thing about them is they come roasted, peeled,

and seeded, usually packed in with, like, good Spanish olive oil,

and they're ready to go.And the texture is nice.

Like, sometimes fire-roasted peppers are mushy.

Yeah, or too raw, actually.Mmhm.

And they're not spicy, but they do have a little bit

of a bite to them at the end, which I really kinda like.Yeah.

Okay, how many? I got two here.That's plenty, actually.

Cool.So you know when you get a martini and they give you

those martini olives, and it has the pimento in the middle?

That's what this is inspired by.Okay.

So that's why I'm calling it a martini relish.

If you want to throw a little vodka or gin in there, be my guest,

and it'll be a real martini relish if you want it to be.

All right, so some fresh herbs, we have some parsley and some fresh dill.

You feel like doin' that? I gave you the hard part.

Finely-diced, perfect brunoise, please.[groans quietly]

I'll make them pretty for you, Bobby.Okay.

Thank you. Parsley and some dill.

Okay, so shallot-- is it okay if I use green onion?

Totally fine.Okay.

I just like the contrast of color, too.

I'm gonna chop up a jalapeno,

just for a little bit of heat, not too much.Nice.

[whistling]Drop it right in there.

Beautifully, nice job.Thank you, sir.

And I like the sound effects.No problem.

You ever go to cycle classes or anything like that?

I love them.You do?

Oh, my God, I love them.What do you like about them?

I love them--people act like you're in a competition.Oh, yeah.

When they're like, oh, they're comin' up behind you,

but you're not gonna let them beat you today, Bobby Flay.

They're gonna make that relish faster than you.

Who's got the martini relish?

You've got it, Bobby. Finish strong.

Put the salt and the pepper on there, Bobby.

You know what I'm talkin'-- it's my favorite.

Yeah, I know exactly what you're talkin' about.I love it.

Okay, so olive oil.

Do you like cycle classes?I do, actually.

It's kind of like a party, but you actually get a workout, too.

Yeah, and I like any working out that's social.

I have to have a buddy.Really?

Yeah-- where's a little fork for me?

That was quick-- this looks really good.

Those piquillos and the shallots are cut beautifully.

So here's the thing...That's great.

The dill is what's the most surprising in there.

It's gonna be fantastic.That's the key.

It's also gonna be fantastic with some sweet potatoes.

Is that where you're going?Heck, yeah.

Okay.Look at these little babies-- you can always tell

when a sweet potato's ready, because they're gonna be,

like, bubbling up-- look at that.

They're just really nice and soft--that's what you want.

It's hard to overcook them, don't you agree? Okay.I don't think you can.

I say the longer the better.

I split these little guys open if you want to do that,

and then I make a little bit of, like, flavor fun.

It's just cinnamon, vanilla extract,

and a little bit of water-- how about this--

a little water.

A couple tablespoons, and you're just making,Is that enough?

like, a little slurry-- yeah, that's fine.Okay.

So then we brush them with the cinnamon,

and we cool them way down.

Then we're gonna put coconut sugar on them

and brulee them-- it becomes almost like

sweet potato crème brulee.

So you serve them cold.Cold, yeah, just like you would crème brulee.

Really?Yeah, so I'm gonna cool these down just a little bit,

then I'm gonna throw them into the refrigerator

to get them cooled way down to cold.

Then a couple hours from now, we'll brulee them up.

And that's it.That's it!

All right, so when we come back, we're gonna break out

the coconut sugar, we're gonna have these beautiful sweet potato brulees.

We have halibut, martini relish-- don't go anywhere anybody.

Stay hungry.And fit!

♪♪

Here's what we're gonna do-- we're gonna steamYeah.

this halibut in paper-- so it's protected,

and the steam actually cooks the fish itself.

And steaming gets such a super bad name, right?

Yeah, because a lot of times people think it's gonna be bland.

I have the halibut here, and I'm gonna put the filets

right on the bottom of the semicircle here.

And then a little salt and pepper on top.

Some fresh herbs-- we have dill and parsley,

just like we had in the relish-- it's gonna go on top of the fish,Okay.

reinforcing those flavors over and over.

And this is so incredibly healthy.

A splash of olive oil,

and a little bit of dry white wine,

just to give it a little bit of steaming moisture.

And wine is the steam instead of...okay.Just a splash, okay?

Just like this, and you're also gonna get

the natural juices from the fish come out as it cooks,

and so that will help it, as well.

Cover it just like that, and then you crimp the edges.

I'm not really good at this part.

Keep folding it over, keep folding it over.Crimp and roll.

And you wanna leave a little room between the edges

of the crimping and the fish itself

so it has a little room to steam.Okay.

And basically, this is it, and it goes right into the oven.

The great thing about this is let's say you have

six people for dinner-- you do six of these ahead of time.

It could be hours ahead of time.

Just put them in the refrigerator,

and then put them in the oven when you're ready to go.

Ohhhh.

Very nice.[laughs]

♪♪

Then it's like a little splash of olive oil.

White wine.

All right.Crimp and roll.

All right.See if the heart shape makes it any easier.

I suspect the answer is... perhaps.

You think so?I don't know. I'm just sayin' that

'cause that's the way I do it.

I just wanna make sure it stays together,

and you do want to make sure that it's completely enclosed

so that the steaming takes place, otherwise you're letting the steam out,Okay.

and it will take a little bit longer for it to cook.Okay, great.

And it won't cook as evenly-- so what do you think?

That's good, right?That looks good.

Let's put this in the oven.

Four-hundred-and-fifty degrees.

That's high!Yeah, it's okay.

The parchment is actually protecting it,

so you can cook it at a high heat.And so that's why it's gonna steam so fast.

It's gonna steam really quickly, somewhere betweenOkay.

seven and nine minutes is my guess.Okay.

Are you a couscous fan?I love couscous.

So couscous is interesting, because I didn't realize it was pasta.

This is a very common mistake

that people make-- they think it's a grain.

Yeah, they think it's, like, so healthful.Yeah.

And it is if you get the whole wheat kind.Which is what we have.

Yes!I like the fluffiness of it, but if you have some

crispy bits running through it, it just makes it

much more interesting to eat.Okay.

So we're gonna take just a tiny bit of olive oil,

the bottom of the pan, you take the cooked couscous,Okay.

and you put it in the pan, you can hear it start to sizzle.

You wanna just kind of press this down almost like as if

you were making home fries kinda thing.I wanna do this.

This is my first attempt at crispy couscous.Yeah.

Do you lift weights and stuff like that, too?Yeah, so here's a fun story.

My grandpa's 101.Don't touch it yet.

Um, okay.Tell the story.

My grandpa is 101 years old.

I have to grab this spatula out of your hand.

Do you see me gettin' ready to do it?Yeah.

I was, like, just gonna touch-- look at that--that one looks crispy.Not yet.

Probably about 10 years ago, I realized

if I live to be 101, how do I want my body to feel?

He is so with it and so healthful

versus my father who passed away at 59.

You know, like, those are the two kind of models

of health that I'm looking at, and I choose every single day

to try and be as healthy as I can at 101.

That looks unbelievable.

Yeah.Ah, look at that!

So then you just wanna-- you wanna set it again

and let a little bit more get crispy.

So I have some parsley and some dill.

So after the first time, you kinda put that in.

But just leave it on top for now.

Gonna do one less mix, and that's gonna be it.Awesome.

I'm gonna check my fish.

Oh, yeah. Look at this.

Those are beautiful!

Look at that little guy.

I'm gonna take a sneak peek here.Okay.

It's nice and soft. It's cooked.

Just like that, I mean...That was easy.

Let's plate, Bobby.What I like to do is actually

to open them up like this.Okay. Gorgeous.

And smell it.Yeah, it smells unbelievable.

Be careful, because it's steamy!Exactly.

Just kinda drop it...Oh, awesome.

The presentation of this doesn't look like it's healthy.

This just looks like delicious.

Our sour orange on top.

Look at how easy this is.

Some of our martini...relish.This is what I'm excited about.

Yeah, okay, I'll get you a fork.

I think it looks really pretty-- I mean, all of the colors.

This is beautiful.

Ready to give it a try?I'm ready.

Oh, my God, that orange on the halibut is fantastic.

Yeah, so you have that fruitiness from the orange,

a little bit of the tart from the lime,

and then besides flavor, you want things like

contrast and textures, you know, like that crunchiness from the couscous.Mmhm.

I like the chewiness that you're getting from those olives.

Against that, like, flaky, delicate fish.

And it's that sort of natural, briny saltiness coming from the olives.Yeah.

You convinced me that en papillote

and steaming is the way to go.

When we come back, I'm gonna show everyone

how to turn those sweet potatoes into a deliciousOh, yeah!

crème brulee. Oooh!

Get your spoons out.[chuckles]

♪♪

Welcome back, everybody, you're watching "The Bobby and Damaris Show."

I love having people come over to my house here and cook.

Today, we had the halibut with the martini relish

and the crusty couscous-- we had your oatmeal.

Dark chocolate oatmeal.Don't forget the dark chocolate.

All those walnuts and cherries and bananas.

So now it is time for my favorite part of the meal,

the dessert--it's gonna be super healthy.

Do you remember my sweet potatoes, Bobby?

I remember your sweet potatoes, they're nice and cool now.

Yeah, I put them in the refrigerator just so

they'd cool down.Well, you cooked them all the way through.

Absolutely, they're, like, super tender

and super ooey gooey.I like the way you said that they were like

sweet potato custard.That's exactly what it tastes like.

I was at the White House a few years ago.Where the president lives.

Where the president lives, and this is when

the Obamas were living in the house,

and we did a special "Iron Chef" where, actually,

Michelle Obama gave us her White House garden

as the secret ingredient.That's amazing.

And I said, "Mrs. Obama, if I had to pick

one vegetable from the garden to utilize, what would it be?"

And she was like, "I want you to use sweet potatoes."

So there you go.

So I've never used coconut sugar, honestly.

It's a sugar from the coconut plant.Okay.

It's made from the cane not, like, the actual coconuts.

But it doesn't really have a lot of coconut flavor?

No, it just has a little bit heartier...

It's almost like a brown sugar, right? Yeah.Very much.

The texture of it's similar to a brown sugar.

It, of course, looks like a brown sugar.

It's gonna brulee up like a regular sugar,

and you're putting on-- that was a teaspoon of sugar.

If you don't have coconut sugar, it's totally fine.

You can use brown sugar-- date sugar is delicious.Yeah.

Okay, do you know how to use this?Yes.

Fire away-- do you want me to do it?Yeah, you do yours.

Okay.

Whoa!Gentle.

Wow, it goes really fast!Well, it's 'cause it's already dark,

so don't be afraid of that, like, this is already brown,

and so of course it's gonna get a much darker look

than, say, white sugar, right?Nice.

Doesn't that smell great? Smells like toasted marshmallows.

You want me to do yours? Let me do yours. No, go for it. You're on a roll, man.

I'm torchin' away.I love it when it gets a little bit burnt

right at the edges.Okay.

And it's gonna harden back up.Are you trying to give me a hint?

No, no no-- you're doing a good job.

You're doing great.

It's like sparklers. It's cool.Yeah, it's beautiful.

Boom!Okay, now...

That little smoke bellowing from the top.We're done.

The reason why sweet potatoes are super good for you

is 'cause they have a ton of beta-carotene in it.

Look, it's the color.

That color is beta-carotene.Mm! So good.

It really does taste like a marshmallow on the top.

So you get that crustiness on top.Yep!

So you have that beautiful, smooth, custardy-like

texture of the sweet potatoes, you get that smooth and the crunch.

So if you don't have a fancy torch, it's totally fine.

You can just use your oven, throw it on high, broil.

Broil, yeah.Watch it. Like, every 30 seconds, kinda look at that baby.

So how do you come up with something like this?

You're sitting around, and you have some sweet potatoes,

you're like, I'm gonna put sugar on it.

I have a friend named Soledad, she's from Argentina.Yeah.

And in Argentina, they take sweet potatoes,

put a ton of sugar on them, and then they roast them.

And that might just be the way that Sole makes it,

but who knows. So I thought...You were inspired.

Yeah, exactly.This is a really cool idea.

It's a great dessert, I'm tellin' you.

You don't have to convince me, I'm almost done with the entire thing.

So we've eaten all these very fit-full dishes today.

Does this mean we don't have to work out for a week?

I wasn't gonna work out anyway.[laughs]

All right, well, we'll just keep eating.

Thanks for watching, everybody, you've been watching

"The Bobby and Damaris Show"-- things get a little bit sweet and a little bit

spicy around here-- we'll see you next time.

♪♪