Original subtitles

Welcome, everybody, to "The Bobby and Damaris Show."

Today, it's all about the holidays.

The holidays are about making the dishes you love

that bring comfort and joy to you and your guests.

What, what!

Everything is fun holiday spectacular-ness today.Exactly.

I'm making homemade pasta

with spicy tomato sauce and lobster.

Ooh! It's really good.

Plus, I'm going to make roasted green beans.

Roast them until they're wrinkly.

And acorn squash with parsley pesto and tahini.

This looks unbelievable.

'Tis the season for good food and good friends.

Ready for a party.

This is absolutely beautiful.

Yes!

♪♪

I love the holidays.

That's because you are a very thoughtful gift-giver.

I love giving gifts.

That's just the truth of it.

Like, I really love buying presents.

I give the gift of food.

I cook for people. That's what I do.

I give the gift of food as well, like baklava.

A famous Greek dessert.

I was taught to make baklava by my sister-in-law, Blue.

She is Greek and Mexican.

It's a layered dessert.

Phyllo pastry, honey, cinnamon, walnuts.

Walnuts or pistachios?

She uses walnuts.

I use walnuts and pecans.

Mmm. 'Course you do. With bourbon in it?

No. I should have put it in the orange glaze.

This is great.

These are great to make ahead. They last at least a week.

Okay, what are you making for me, Bobby?

It looks delicious.

So, this is a holiday cocktail.

It has some port, which is fortified wine.

It's a tiny bit sweet.Okay.

And it's a great after-dinner drink,

and I added a little sherry in here, as well,

some orange liqueur.

I finished it with a little sparkling wine.

So, port and sherry, those two words, for me,

sound like the holidays.

I'm going to give you a little club soda at the end. Okay.

And then I'm just going to put some pomegranate seeds

on top to get that holiday feeling going.

Give it a taste.

Cheers.

Just the look of it, it looks like the holidays.

I never buy port.

But, this, I will absolutely buy port for this.

Port is actually one of those things that you can open

and leave it on your shelf, and it's fine.

Really? It's fortified wine.

So, it has some sugar content in it.

I love the holidays for family, of course, but, also,

it signifies that you can do some different things with food.

Mm-hmm.

So, the Italian culture has something called

Feast of the Seven Fishes.

Which I've always wanted to have, but I've never had it.

I cook Christmas Eve at Gato every year,

and we do the Feast of the Seven Fishes.

I'm not really good at counting,

so to make sure that it's at least seven,

I use like 12 or 13 different kinds of fish.

Is there a pasta course, typically?

Oh, absolutely. There's a pasta course.

There's usually some, like, kind of, like,

shellfish paella or something like that.

At Gato, it's the whole Mediterranean.

So, it's not just Italian food.

You really only see things like that when it is a holiday.

It's like a real food experience.

I cook at Gato all the time,

but people don't seem to know that.

Like, they're always surprised when they see me there,

like, "What are you doing here?"

But, like, I do because I love to cook that meal.

I'm going to make you one of my favorite dishes today

that I like to eat... Okay.

...a spicy tomato fettuccine with lobster.

Oh, that sounds delicious. Yeah.

So, that would be one of the courses

of the Feast of the Seven Fishes.

It might be, yeah.

I'm a big sides person.

I'm going to make you some seared acorn squash

and some roasted green beans.

I think one of the keys to getting holiday dinner

to the table is actually starting early

because it's always a lot of things to do.

Don't you think?Yeah. I think so.

So, let's do it. Let's go.

I'm going to show you how to make fresh pasta.

You can do it in a food processor,

and it's actually very, very simple. Okay.

So, basically, it's 2 cups of flour.

I learned how to do this in a food processor

because, like, when I competed on "Iron Chef"

or on "Beat Bobby Flay," I had to do it very quickly.

So, I can do the romantic, like, build the well with the flour

and put the egg in it, which is really sweet and nice to do,

but if you don't have the time, you can do this, as well.

I'm going to do three whole eggs and one yolk

and 2 cups of flour.

That's it.

So, just regular AP flour? Yes.

Do you ever do it with whole wheat

or buckwheat or any of that?

I do. If you're going to use a heavier flour

like buckwheat or whole wheat,

you just want to put a little bit in.

But you still need all-purpose flour, as well.

Okay. Mainly all-purpose. Exactly.

I put a little salt in here sometimes, too. Why not?

Why not? Okay.

And what I do is I actually whisk the eggs together

first before I put it in there.

Oh, you do? Okay.

Yeah, this way, I know it's going to incorporate well.

Okay, so, you want the binding power of the whole eggs

but then the richness of the yolk.[ Cat meows ]

Nacho, it's lobster spaghetti, so you know what that means.

I'll save you a little bit. All right.

So, 2 cups of all-purpose flour, 3 whole eggs, 1 egg yolk,

and then you just pulse it...

so it all comes together.

So, why is everybody making the well?

I don't understand.

There's always more than one way to do things.

And you just let this come together.

So, I've been staying away from making pasta.

Typically, I just buy the fresh pasta

at a specialty story, at the grocery store

because I've been afraid of making pasta

and because the well.This is the easiest thing.

Yeah, I know, but...

See, now it will come together.

You just kind of get it to this point.

And then I take it off, and I put it on my board,

and then I put a little flour here.

Okay. I'm going to feel the texture.

Oh, yeah.

You see that? Yeah.

It's, like, glutinous.

Yeah.

All right, while you're going to knead that,

I'm going to start on some roasted garlic

for my seared acorn squash.

Love it.

Just about a teaspoon of oil.

I'm using a walnut oil.

You could use olive oil, whatever you have at home.

A little bit of salt.

Make a little tent out of it.

It's going to roast inside of there.

Doop, doop, doop.

And it will keep in your refrigerator, closed,

for, like -- I don't know -- a week at least.

So, you can put it in stews and fun things.

Okay, so, this goes into a 350-degree oven

and just roast it until it's soft and golden,

about 35 to 45 minutes.

Depending on the size of the cloves,

because, you know, they're always different sizes.

I have my pasta dough here that I've kneaded.

And I just kind of put it into a disk.

Feel it.Yeah, it feels great.

But you need to let this rest,

and so I cover it in plastic wrap,

and I just put it in the refrigerator,

or you can leave it out.

And the resting is going to make it

so it's, like, a much more tender noodle.

Exactly right. Okay.

We want tender noodles.

All right, I'm going to let this pasta rest

for about an hour, and then...

When we come back, there are more holiday recipes to be had.

BOBBY: Welcome back, everybody.

Today, it's all about holiday cooking.

We're in the throes of holiday.

We're making some lobster pasta,

and we have some acorn squash.

Tell us what we're doing there.

Okay, so, you want to come in here and get the little ribs.

Will you hand me a wooden spoon?

Are you going to, like, chisel it?

Yeah, I'm going to tap it.

I just don't want to cut myself.

Like that. It's a little -- There.

Just to get it.

That's a really good technique actually.

Yeah. Here's the thing.

This guy had that little nugget on there.

If you're trying to squeeze on it, that's not safe, right?

So, it takes a little bit longer, but whatevs.

Just kind of go through it.

♪♪

Touchdown.And you didn't get hurt.

I love an acorn squash because it's firm and it's sweet.

The water content of this squash is not that high.

Well, what are you going to do with this?

So, I'm going sear this little guy off

and then drizzle it with tahini,

and then garnish with a little bit of a pesto

and some pomegranates so then it's red and green.

I like it.

So, cut this up.

Our pan is hot.

A little bit of olive oil.

Season them with a little salt and pepper.

Just season both sides.Okay.

Here's why I like squash for the holidays. Why?

Because squash is a winter-harvest vegetable.

Now into the pan, and this is going to get

a nice dark sear on it.

Just kind of fit them together

like they were made for each other.

Those guys are going to cook for about 8 to 9 minutes.

Then we're going to flip them and cook them on the other side.

Okay, so, now I'm going to make this spicy tomato sauce

for my lobster dish. Okay.

I'm going to dice the onions really, really finely, okay?

Because I'm not going to strain this out of my sauce.

Start off with some canola oil.

♪♪

So, you want it to have garlic in it,

and I use this sauce for lots of different things.

You can use it for things like squid, chicken if you wanted to.

So, we're going to put a whole bunch

of fresh garlic in here and sweat the garlic.

So, I'm going to take some Calabrian chilies now,

red pepper flakes, drop them into the onions and garlic,

let those toast for a second.

That's where we're going to get our spiciness from.

And then some white wine.

Whoa.

A cup and a half or so.

And I'm going to take a little bit of my lobster water.

This is what I cooked the lobster in.

Just to sort of reinforce some flavor in the tomato sauce

because we are making lobster pasta.

And I'm going to let the wine and the water reduce

all the way down.

Oh, my God. Look. They're gorgeous!

So, that's just from the natural sugars in the squash?

Yeah.

I think people are afraid of going really,

really dark with your vegetables.

It's delicious.

Just trust me.

It really gives it more dimension

in terms of flavor and texture, as well.

Absolutely. Yeah.

So, I'm also going to put a beautiful little sauce

on my squash.

Tahini, which is sesame paste.

It's nice and earthy. It's nutty.

There's a little bitterness to it

that really contrast the flavors of the acorn squash.

It's, like, what gives hummus that beautiful, smooth texture.

And that nuttiness.Yeah.

And then a little lemon juice.

It's so crazy when you put lemon into tahini.

They kind of separate a little bit.

So, look at what happens.

And you're like, "How am I going to drizzle that onto anything?"

"That looks terrible."

So, what do you do?Little salt, some pepper,

a little water.

Now we whisk it all together.

And it turns back into a vinaigrette.

Mmm, that's very good.

Isn't that good? Yeah.

I'm going to now add the tomatoes to my sauce.

I have the onions, garlic, Calabrian chilies,

white wine, and water that I cooked the lobsters in.

And now I'm going to put the tomatoes over here,

and we'll combine all these flavors.

So, you can see the tomatoes are whole still.

Let those cook for 25 minutes,

and then I'll crush them into the sauce

and let it cook for another 20 minutes or so.

That looks beautiful.

Yeah, it's like 45-minute sauce.

If your guys are nice and golden

but not quite all the way cooked through,

you can flip these little acorn squash up on their round end,

cover it, and allow them to kind of steam to soften.

Or you can go into a 350-degree oven

until they're tender -- about 5 to 10 minutes.

Ooh, garlic is smelling awesome.

It smells really good.Yeah, doesn't it?

Let's clean some lobster.

So, I have a lobster that I cooked,

and I steamed the lobster for about 7 or 8 minutes.

This is a 2-pound lobster.

And then I put it in an ice bath to stop its cooking.

So, then, to clean it, I take the tail,

and I twist, and the tail comes right off.

Great. Okay.

And then I take the claws off.

Do you save all the shells for stock?

Yes, I do. I absolutely do.Okay. That's great.

First things first. So, we take the tail.

Just like you showed that really good technique

of the acorn squash,

this can slip because the shell is hard.

So, what I do is I just take the top of my hand,

and I just crack into the shell.

Just a little bit. Okay.

So, now it's into the shell. See that?

And I just go straight down.

Okay?

And I just pull the meat out of the tail like that.

Beautiful. Okay.

For the claws, I actually cover them, okay,

and I take the back of the knife, and I...

Oh, I got it -- to break it.

And I crack the claw.

If you don't cover it, the shells are going to be

all over your kitchen.

So, then... And the claw comes off.

See that? It's so tender.

Yeah, it's very tender.

So, I'm going to dice up my lobster,

but not in small pieces.

I want it to be nice chunks.

Because, listen, let's face it --

lobster is expensive, and this is a special day.

It's the holiday, so we're indulging ourselves

a little bit here.

But, you know, you want the lobster to be

in nice big pieces so you can really taste it

while you're eating it in the sauce itself.

All right, so, when we come back,

we're going to finish up the tomato sauce.

Plus, I'm going to make a pesto for that acorn squash,

and there's going to be some roasted green beans.

Mmm. Sounds good.

♪♪

BOBBY: Welcome back, everybody.

Today, it's all about holiday.

We have some acorn squash.

We're making some spicy lobster pasta.

What are you going to do?

I'm going to make some roasted green beans.

This is 2 tablespoons of coconut oil, 3 tablespoons of capers.

So, you roast the capers with it?

Yes, sir. Couple tablespoons of Parmesan cheese.

You know what? I just realized something.What happened?

You know how you like to measure things? Hold on.

You're like, "2 tablespoons of Parmesan cheese,"

but you put like 3 or 4 in there.

No, I didn't! Uh-huh.

One of them wasn't that full.

[ Both laugh ]

Okay.

2 tablespoons bread crumbs. That was just 2.

All right, put them down. That's right.

Some chopped pecans.

That's the Bobby measurement, which means it's not right.

No, no, no, no. That's right.

I've had your food now. It's delicious. Thank you.

Make sure that your pecans are raw

because they're going to toast for a little bit.

Look at all of that fun-time flavor right there.

Fun-time flavor.

Look at that. The zest of a lemon.

Don't put the juice in right now because

it'll turn your green beans brown.

Chugga, chugga, chugga. Pah, pah!

Ptshh! Shht, shht, shht, shht, shht.

1 shallot thinly sliced.

Shallots really lend tons of flavor.

Okay, so, you put a little bit of salt, but not too much

because the Parm and the capers are salty.

And then some pepper because pepper makes everything bepper.

You're so corny. I love you for that.

[ Both laugh ]

Okay.

400 degrees until they're nice and wrinkly,

tender, and golden-brown, about 12 minutes.

♪♪

Hyah! Okay, what are you doing?

I'm going to finish my spicy tomato sauce.

I'm going to put a little bit of lemon zest in here,

up the heat.

I'm going to put some fresh herbs in here, as well.

Some oregano and some parsley.

And then we're going to season it with some salt and pepper.

All right, and then our tomato sauce is fini.

I'm going to give you one of my secret weapons --

bread crumbs.

So, I'm going to crush some fresh garlic,

and I'm going to toast it a little bit in some olive oil.

Usually, I don't cook with olive oil,

but I'm not going to cook it for very long.

So, basically, you're just kind of heating up the garlic.

And then I'm going to take a couple anchovies

and dice them up very finely, put that in there, as well.

Okay.

You can smell it already. Yeah.

Oh, it smells so good.

So, fresh bread crumbs.Yep.

Salt and pepper.

♪♪

They're going to toast.They're going to toast.

That's exactly what you want to do.

That's great.

Some lemon zest.

How long do these need to cook?

Maybe another minute or so.

So, to your bread crumb and sauce,

I'm going to raise you pesto for my acorn squash.

Love it.

It starts with those roasted garlic cloves.

This gives you the garlic flavor, but a little bit sweeter

and a little bit less aggressive.

1/4 of a cup walnut oil, then 1/2 cup of toasted walnuts.

1/4 cup of Parmesan cheese.

Look at all those flavors.

Let's add in about a half a bunch of parsley

and then the juice of a lemon.

♪♪

Let's plate some acorn squash.

Beautiful searing.

Little tahini.

Oh, my.

Fabulous.

Okay, now pesto.

Let's just go with a little bit down the center.

I like it.

So, now. Uh-oh!

What's up, pomegranate?!

It's holiday time!It is holiday time.

And you know what these are going to add?

A little crunch.They are just red jewels.

This is absolutely beautiful.

Thank you, sir.

That is just beauteous.

♪ Holidays ♪

Okay, you're going to make some pasta.

I'm going to make some pasta.

All right, so, we have our homemade dough here.

And we let it rest for about an hour.

And so, now I'm going to roll out the pasta,

and I'm going to use our mixing machine with the attachments.

I like to cut it into four.

What I do is I put a little flour on the rolling pin,

and then I kind of beat it up a little bit

so it takes some sort of shape of a pasta sheet,

and I turn on my machine here.

Now, this is just going to make sheets of pasta.

And what are you starting it at? What thickness?

I start it all the way at the end.

So, it's really thick when it first comes out.

And then you gradually are grinding.

Then I kind of move it up.

As the numbers go up, they make your pasta thinner.

You can see it's starting to get longer and thinner, right?

And then what I like to do is this.

So, it's about the same size as it started.

Yep. I use the same thickness.

But why?

So, that it gets nice and uniform.

Also, it gives the pasta itself more integrity.

Everybody has weaknesses in the kitchen.

Making fresh pasta is one of my weaknesses.

Is it?I'm not great at it.

I think that's going to be thin enough.

There's something really cool about making your own pasta.

So, now I'm going to take off this attachment.

And I'm going to put this attachment on,

which is the cutter.

Watch.

[ Gasps ]

Okay!

And you roll them into a little ball.

I kind of do that. You let them dry.

♪♪

Beautiful.

I'm going to keep working on this pasta,

and then we're going to finish up our beautiful holiday dinner,

and then we're going to have something to eat.

Happy holidays, everybody.

BOBBY: All right, you guys, we have some boiling water.

So, I'm going to take some pasta, our fresh pasta.

This is going to go really fast.

And that's basically it -- maybe like 60 seconds.

And while that's happening,

I'm going to chop some fresh parsley

to put in the sauce at the very end.

We have our cooked lobster meat.

That goes right into the warm sauce.

DAMARIS: There's still a little bit of cooking left to do on that.

Yeah. That needs like another 10, 15 seconds.

I'm going to strain out our pasta.

[ Inhales deeply ] Okay.

So, the pasta goes right in there.

And then I season the pasta again, salt --

before I stir it into the sauce -- pepper.

That is a nice tip.

Some fresh parsley

and then a little bit of olive oil right on top.

And then I carefully just kind of let it cook in the sauce

for just a minute or so.

Gorgeous. This dish feels like the holidays

and feels like the gift of deliciousness.

I'm going to grab those green beans out of the oven.

They've been roasting away -- 8 minutes.

Halfway through, I stirred them.

Oh, my gosh. Look at those.

Nice and wrinkly.

Hot. Behind you, Bobby.

BOBBY: And I like how crusty it gets, too.

Well, that's the Parmesan and the bread crumbs.

It makes almost like a crouton.

The shallots caramelize.

There's, like, a lot of textures and a ton of flavor

in a really simple dish.

I'm going to go plate my pasta.

You still want to serve it very rustic-style,

but I just kind of get it up like this

and then, as I land it into the bowl,

I kind of just do a little twist

so it has a little bit of height to it.

Yeah.

I want to make sure that we get enough of the sauce

with the lobster running through it.

Okay. The chunks of lobster look decadent.

And then don't forget our bread crumbs.

I haven't forgotten them since you made them.

I've been thinking about them the whole time.

♪♪

And then some fresh parsley.

All right, there we go.

All right, so, a couple of these squash.

Roasted green beans with the shallots and the capers.

And these are such easy side dishes.

You get so busy at the holidays that it's nice to have

a couple recipes in your back pocket

that are quick and easy and no-fail.

Let's eat, Bobby.

I'm going to start with the pasta.

♪♪

It's so good!

I really feel special. It really does.

It's tomato-y. It's garlicky.

It's a little spicy, a little bit of lemon zest.

And, of course, that lobster.

It's so tender and sweet.

I was not going to try and make fresh pasta.

But now that I saw how easy it is, I think I might.

I'm dying to try this acorn squash.

So, I eat the skin.

You don't have to eat the skin.

I'm doing it right now.

Yeah, it gets super tender when you roast it that way.

Mmm.

Mmm-mmm-mmm.

I love that pesto.

You like it?

I love it -- every morsel of it.

And the...

we have roasted green beans.

So, savory. I love the crustiness of it.

What's the crusty part?

The Parmesan cheese and the bread crumbs.

Amazing.

This dinner has been so festive.

It is wonderful from the pasta, the lobster.

A little luxurious, but that's okay.

A little, but that's what the holidays

are supposed to be about.Yeah, absolutely.

Happy holidays, everybody.

Happy holidays.