So, now we're gonna do
something called Polpettone.
Polpettone means meatloaf,
but it's all with vegetables.
So there's mashed potatoes, mushrooms, green beans
and then a little bit of margarine in there.
And then we're gonna take two eggs and a little bit
of Parmesan, of course.
Or a lot.
Or a lot of Parmesan, yes, good point.
(Rachael giggles)
I know, right?
It's basically just,
there's some glue to hold the cheese
on to all the other ingredients.
With the vegetables and the glue, I mean,
Is that what you're trying to say?
(Rachael giggles)
So put that in a casserole dish.
Who doesn't love a casserole,
I mean, it just, is such a friendly thing.
Casseroles and hamburgers make me happy.
Well, this casserole is usually made ahead of time
and then sliced and you serve it at room temperature.
So for the holidays, it's just real easy to do.
What a perfect thing.
Yeah.
Right.
And then you pop a topper on it.
Panko, a little Parmesan,
a little melted butter goes on top.
(Rachael gasps)
Heaven.
And that just goes into an oven, forty degree oven,
for about half an hour.
Oh, look!
And look.
Chris, there's one beautifully rested,
right here, on the counter.
(hands clapping)
Muhammara is one of my favorite dips.
It's walnuts, it's roasted red peppers,
is a little pita, we have a little cumin in it.
If you want to raise the, amp up the cumin,
you just put in a skillet for just a couple
of minutes and toasted.
And toasted out.
Yeah and then, the red pepper is a couple
of jars of those, these just sweet, not spicy.
And then we have, you can use a red pepper flakes.
We have a little Aleppo Pepper in here.
So if you can find it, if not just use the.
You can order anything online, you guys.
You know, until I started cooking from home
for 20 months, I was so ignorant to,
how much you can buy from personal shop,
from home, it's fantastic.
It is.
You can get anything.
And then pomegranate molasses,
this is something you can actually find
in the supermarket now, it's just,
pomegranate juice cooked down,
sort of like maple syrup, right?
Yeah.
Its the same thing.
For, you know, the balsamic drizzles
and things like that.
So we're going to use three tablespoons of it.
So pomegranate molasses, a little bit of lemon juice
and then, olive oil, of course.
Yum.
And I put a little of jewels
of pomegranate seed down this,
when we make this at our house.
I mean, I just love it so much.
Oh my Gosh.
(hands clapping)
Oh, this is, yeah. This is good.
Can I steal a little of that.
Yeah.
(hands clapping)
Pay no attention, Chris will be with you.
A little parsley on top. This is the best.
It is so delicious.
So I, now we're gonna roast potatoes,
two and half pounds of potatoes.
We cook these, pre-cook these in a very salty water,
two quarts of water half a cup of salt.
Wow.
So they're salt potatoes. They're great.
So, we'll let them cool and then we smash them,
but then we're going to make a sauce.
And this comes from Somalia, (indistinct) sauce,
which is cilantro, Greek yogurt, a couple of chilies,
a little bit of lemon juice and vinegar.
We're gonna have a sauce
and then we're gonna finish cooking the potatoes.
(blender running)
These are pre-cooked and then, they're gonna go
into an oven to finish.
We have a little bit of oil on top,
which has some ginger and pepper on it.
Put those in a hot oven for about half an hour.
Let me just pile them on here, Chris.
Pile them on there. I'll do this.
(blender running)
(hands clapping)
That's gorgeous, so gorgeous.
Yeah, we're wearing the good colors here.
Everyone in the audience, actually,
gets to go home a couple of pounds heavier.
(audience cheering)
'Cause they're all getting 'Vegetables'.
Pre-order it now if you're watching at home.
(audience cheering)