I'LL
I'LL GET
I'LL GET FIRST UP TODAY WE ARE LIVING LIFE DELICIOUSLY THANKS TO A NEW COOKBOOK FROM THE BLOG
TERET TEASPOON.
SHE IS THE WOMAN BEHIND IT IS
TARABIN WHO PREVIOUSLY WORKED
WITH MARTHA STEWART AND LADIES
HOME JOURNAL.
THIS IS HER FIRST COOKBOOK AND
IT IS FULL OF RECIPES SHE
THINKS YOU AND YOUR FAMILY WILL
LOVE.
>> I AM GOING TO STOP AND SHOW
YOU I'M SO EXCITED ABOUT IT.
I IT'S MY FIRST COOKBOOK I'VE
BEEN EXCITED PUBLISHING FOR
OVER TWENTY YEARS AND SO I'M SO
EXCITED TO BE ABLE MY FIRST
COOKBOOK WITH MY FAVORITE MY
COLLECTION OF RECIPES.
ALL RIGHT.
>> SO HOW LONG HAVE YOU BEEN
MAKING THAT LITTLE YOU'VE BEEN
COOKING?
I MEAN MY WHOLE LIFE BUT
PROFESSIONALLY ABOUT TWENTY
YEARS.
>> THAT'S REALLY COOL.
>> OKAY SO WHAT ARE WE MAKING
TODAY BECAUSE EVERYTHING ON
YOUR TABLE LOOKS DELICIOUS.
WELL WE ARE MAKING ONE OF MY
ALL STAR RECIPES OUT OF THE
BOOK AND IT'S CALLED CHEESE AND
ERBE POTATO SHARONNE AND OR
KHATUN WHATEVER YOU LIKE TO
CALL IT.
WE WANT TO BE FAMILY USUALLY
YOU LAYER CHEESE AND POTATOES
AND YOU KNOW MAYBE SOME ONIONS
AND HERBS IN A CASSEROLE DISH
AND JUST MAKE THEM FLAT.
BUT WHAT'S WONDERFUL ABOUT THIS
IS I'VE TURNED EVERYTHING UP ON
ITS SIDE AND SO THE POTATO LOOK
AMAZING IN THIS GROTESQUE AND
IT'S ONE LITTLE SIMPLE TRICK
THAT MAKES THEM LOOK SO
BEAUTIFUL CAN THAT TRICK IS
THAT TRICK IS TURNING
EVERYTHING INSIDE.
>> SO I'M GOING TO SHOW YOU HOW
I DO THAT.
I'M JUST USING MANDOLINE TO
SLICE POTATOES AND ONE OF THE
TRICKS FOR A POTATO PAN IS TO
SLICE POTATOES REALLY THIN AND
SO THIS LITTLE TOOL DOES THAT
FOR ME.
YOU CAN ALSO USE A FOOD
PROCESSOR AND I HAVE MY GLOVE
RIGHT HERE THAT HELPS PROTECT
MY FINGERS FROM THAT BLADE.
I WOULD POTATOES REALLY NICE
AND THIN.
YOU CAN ALMOST SEE THROUGH THEM
BUT NOT QUITE AND I JUST BREAK
THEM UP INTO THE BOWL.
I'VE ALREADY DONE A FEW HERE
BUT I'M GOING TO SHOW YOU THE
DELICIOUS INGREDIENTS THAT GO
INSIDE AND ONE OF THOSE IS SOME
SLICED ONION AND I JUST SLICED
THAT REALLY THIN.
SO THE KEY HERE OBVIOUSLY IS
EVERYTHING'S SO THIN BECAUSE
ALL THOSE FLAVORS START TO MELT
TOGETHER.
HOW MANY POTATOES ARE IN HERE?
>> ARE WE USING OR USING
DIFFERENT TYPES OF POTATOES?
WHAT ARE WE DOING?
YES, AND THAT'S ONE OF THE
WONDERFUL THINGS IS I USE A
LITTLE SWEET POTATO AND SOME
YELLOW YUKON GOLD POTATOES AND
THE TEXTURE OF THOSE AND THE
FLAVOR REALLY HELPS GIVE EACH
BUY A LITTLE VARIETY.
>> SO I'M JUST ADDING SOME SALT
AND PEPPER, SOME DRY PARSLEY,
GARLIC POWDER, SAGE ROSEMARY
AND TIME THAT TRIFECTA AND YOU
KNOW, IT'S NICE I REALLY LOVE
YOU CAN USE FRESH HERBS IN THE
SUMMER AND SPRING WHERE THEY'RE
WHEN THEY'RE SO PLENTIFUL AND
THEN IN THE WINTER YOU CAN USE
YOUR SPICE CABINET.
SO I LOVE UTILIZING MY SPICES
IN MY CUPBOARD AND THIS DISH IS
GOOD WITH FRESH OR DRY FRESH OR
DRY.
OH IT'S COOLER AND THEN THE KEY
OBVIOUSLY IS CHEESE.
>> I USE A SHARP CHEDDAR AND A
GRUYERE THAT I ALREADY PUT IN
THERE AND THOSE CHEESES I LOVE
MIXING CHEESES AND MY GREAT
TANK BECAUSE YOU GET THE
NUTTINESS OF AGREE HERE AND
THEN THAT DELICIOUS SHARP
CHEESY FLAVOR FROM THE CHEDDAR.
SO WE'RE JUST GOING SLICE THIS
UP OR TOSS IT UP.
DON'T BE AFRAID TO GET YOUR
HANDS DIRTY RIGHT.
THIS IS A HANDS ON JOB GO ALL
WITH IT, RIGHT?
>> YES.
>> SO THE NEXT THING I'M GOING
TO DO IS ADD SOME MILK AND
CHICKEN BROTH AND WHAT THAT
DOES IS IT CREATES SOME STEAM
AS IT COOKS AND SO THE POTATOES
COOK AND THEN YOU UNCOVER THAT
DISH THAT YOU'VE HAD COOKING
COVER AND LET THAT BROWNING
HAPPEN ON TOP.
SO AS WE CHAT I'M GOING TO SHOW
YOU HOW I LAYER THEM IN THIS
CASSEROLE CAST-IRON PAN TODAY
YOU GOT IT ALL REALLY FIGURED
OUT AND ALSO IN YOUR COOKBOOK
THERE I BELIEVE THERE ONE
HUNDRED AND TWENTY RECIPES THAT
YOU HAVE THERE LIKE HOW WHAT
OTHER KIND OF RECIPES WILL
PEOPLE SEE IN THE COOKBOOK?
>> WELL, YOU KNOW, I HAVE A
MIX.
>> I WANTED TO GET EVERYTHING
IN THERE.
I'M DEFINITELY A SWEET TOOTH
AND I LOVE BAKING.
SO THE DESSERT CHAPTER IS THE
BIGGEST CHAPTER BUT I HAVE I
WANTED IT TO BE RECIPES THAT
YOU COULD MAKE ON A WEEKEND
MAYBE HAVING PEOPLE OVER MAYBE
YOU JUST WANT A COZY DINNER AND
RECIPES FOR BUSY WEEK NIGHTS.
I MEAN THAT'S A REALITY FOR ALL
OF US, RIGHT?
ESPECIALLY NOW THAT WE'RE ALL
COOKING ALL THE MEALS AT HOME
SO IT IS A MIX AND I LOVE I'VE
GOT, YOU KNOW, CHICKEN RECIPES
AND VEGETABLE SIDE DISHES FOR
THE HOLIDAYS AND YOU KNOW, EASY
RECIPES THAT YOU CAN MAKE AND
USE SEVERAL TIMES.
IT'S GREAT.
NOW I'VE GOT TO ASK YOU,
ROOKARD, I SAW IT ON YOUR
WEBSITE AS WELL.
>> YOU WORK WITH MARTHA STEWART
BEFORE.
TELL ME WHAT WAS THAT LIKE?
YOU KNOW, IT WAS IT WAS ONE
OF THE HARDEST AND BEST
PROFESSIONAL EXPERIENCES OF MY
LIFE.
I I ACTUALLY STARTED AT MARTHA
STEWART AS A FOOD EDITOR OUT
OF COLLEGE AND I WAS ABLE TO
WORK WITH ALL THE FOOD EDITORS
AND LEARNED FOOD STYLING AND
HOW TO PUBLISH AMAZING RECIPES
IN A MAGAZINE AND SHE WAS PART
OF THAT.
I MEAN SHE IS SUCH A SAVVY
BUSINESSWOMAN BUT SHE ALSO IS
DEMANDING AND SO YOU HAD TO BE
ON YOUR TOES AND YOU KNOW,
REALLY WITH IT WHEN YOU'RE
AROUND MARTHA OH MY GOODNESS.
THE LEVEL YES.
WE'VE GOT ABOUT 30 SECONDS LEFT
HERE.
SO WE WANT TO SEE HOW THE FINAL
PRODUCT OF WHAT WE'RE MAKING
HERE IS GOING TO TURN OUT AND
THEN ALSO AS WELL ONE LAST PLUG
FOR COOKBOOK.
OH MY GOSH, I'M SO EXCITED.
>> THANKS SO AS YOU CAN SEE
I'VE TURNED THOSE POTATOES ON
THEIR SIDE AND SO WHAT I DO IS
I COVER THAT PAN AND THEN IT
TURNS INTO THIS GOLDEN
DELICIOUS GRATIN THAT YOU JUST
WANT TO BITE INTO POTATOES OR
SOFT AND EVERYTHING.
AND THEN MY COOKBOOK YOU CAN
GET IT ANYWHERE ONLINE,
ANYWHERE BOOKS ARE SOLD ONLINE
AND I HOPE YOU DO A GREAT GIFT.
IT'S SO FUN TO COOK FROM AND
DESSERTS.
LIKE I SAID THESE ARE MY
FAVORITE SOFT GINGER SNAP
COOKIES WITH AN ORANGE FILLING
AND YOU CAN SEE HOW SOFT AND
DELICIOUS THEY ARE.
OK, WHAT I'M GOING TO NEED TO
DO SOME CURBSIDE DELIVERY OR
PICK UP WITH YOU SOME WE'LL
TALK AFTER THIS SEGMENT BUT
THANK YOU VERY MUCH SIR FOR
YOUR TIME.
>> I APPRECIATE IT ALL LOOKS
GREAT.
GREAT.
GREAT. GREAT. THANKS TERRY SHARONNE