♪ ♪
♪ >> STEPHEN: WELCOME BACK.
TWO WEEKS AGO, I HAD THE PLEASURE OF COOKING WITH
BESTSELLING COOKBOOK AUTHOR ALLISON ROMAN AND MAKING HER
FAMOUS SHALLOT PASTA.
ENJOY!
MUAH!
>> HI!
>> Stephen: IT'S NICE TO SORT OF BE TOGETHER EVEN UNDER THESE
STRANGE AND ANXIOUS CIRCUMSTANCES.
>> YEAH.
>> Stephen: WHAT IS BETTER FOR STRANGENESS AND ANXIETY THAN
FILLING YOUR BELLY.
LET'S COOK SOMETHING.
WHAT ARE WE MAKING TODAY?
>> WE ARE GOING TO MAKE A SHALLOT PASTA.
IT'S LIKE THE SHALLOT PASTA, I WOULD SAY.
>> Stephen: IT IS "THE" SHALLOT PASTA.
>> IT'S DEFINITELY THE SHALLOT PASTA.
I ALSO HAVE SHALLOTS OVER HERE.
I THINK THIS IS POPULAR NOW BECAUSE IT'S A PANTRY STABLE
SITUATION.
>> Stephen: YES.
YOU HAVE BECOME THE QUEEN OF PANTRY COOKING.
IT'S WHAT EVERYBODY IS DOING RIGHT NOW.
>> I HAVE, THANK YOU.
>> Stephen: YES.
THAT'S A REALLY NICE WAY TO PUT IT.
BUT, YEAH, SO THIS ONE HAS SHALLOTS, TOMATO PASTE AND
ANCHOVIES, WHICH I FEEL LIKE ARE HAVING A MOMENT, BUT THAT'S
BECAUSE WE LITERALLY RAN OUT OF ALL OTHER FOODS.
>> Stephen: I THINK YOU'RE ONE OF THE REASONS IT'S HAVING A
MOMENT.
I WAS SKEPTICAL BECAUSE I HAD NEVER BEEN AN ANCHOVIES FAN, AND
THEN I SAW YOU PUT IT IN THE WHITE BEAN STEW.
I SAID, I'VE GOT TO DO IT, IT'S WHAT SHE SAYS, AND IT'S AMAZING!
>> I APPRECIATE IT.
>> Stephen: YOU'VE GOT TO TAKE A RISK.
>> IT'S A SMALL PRICE TO PAY BECAUSE YOU REALLY DON'T SEE
THEM, YOU DON'T REALLY TASTE THEM, BUT I FEEL LIKE WHEN
THEY'RE NOT THERE, YOU REALLY MISS THEM.
>> Stephen: I HAVE A COUPLE OF STYLE QUESTIONS BEFORE YOU GO
FURTHER.
>> OKAY.
>> Stephen: I LOVE THE STYLE YOU ROCK WHILE YOU'RE COOKING IN
YOUR KITCHEN, AND I WANT TO KNOW WHAT YOU THINK OF, A, DO I NEED
THE OVER THE SHOULDER?
WHAT DO WE THINK ABOUT THIS OR DO I LOOK LIKE A WAITER?
>> YOU LOOK LIKE YOU'RE ABOUT TO SERVE ME A BOTTLE OF WINE, WHICH
I HAVE HERE.
BUT IT'S KIND OF A NICE TOUCH.
IT MAKES ME FEEL LIKE I'M DINING.
I GET A BISTRO, MAYBE OYSTERS.
I THINK IT'S GREAT.
>> Stephen: HOW DO YOU FEEL ABOUT MY TIE HERE, THE APRON?
>> THAT'S HOW I DO MINE.
>> Stephen: YEAH?
I DO A HIGH-WASTED -- YEAH, THAT'S WHAT I'M DOING.
>> Stephen: I'M WORRIED ABOUT THE BELT BUCKLE.
>> YOU HAVE TO COME HIGH SNORE ABOVE THE BELT BUCKLE?
>> YEAH, YOU'VE GOT TO PULL A HIGH-WASTED SITUATION.
IF WE'RE GOING BACK TO THE '70s, WE GO ALL THE WAY BACK.
>> Stephen: BETTER?
YES.
IF YOU WANT, YOU COULD TUCK THE TOWEL INTO THE WAISTBAND IF
YOU'RE WORRIED ABOUT HAVING A PLACE TO -- THERE YOU GO.
>> Stephen: LIKE THAT.
THAT LOOKS A LITTLE MORE NATURAL.
>> Stephen: I UNDERSTAND THERE'S A STORY BEHIND THE
SHALLOT PASTA.
>> I LIKE TO SHE THERE'S ALWAYS A STORY, BUT THERE REALLY ISN'T.
BUT IN THIS CASE, THERE WAS A STORY.
I WAS COOKING DINNER WITH FRIENDS FOR OUR ANNUAL FEAST TO
HAVE THE SEVEN FISHES WHICH IS BASICALLY JUST, LIKE, A
NINE-HOUR PARTY WHERE WE GET EXTREMELY DRUNK AND EAT A LOT OF
FOOD.
>> Stephen: IS THAT LIKE ITALIAN CHRISTMAS?
>> YEAH, NO ONE'S ITALIAN, BUT, YOU KNOW, I HAVE AN AUNT WHO'S
ITALIAN.
NOT BY BLOOD, BUT -- >> Stephen: AT A CERTAIN
POINT, EVERYONE'S ITALIAN.
>> THAT'S HOW I FEEL.
I'M ITALIAN INSIDE.
I HAD ORDERED SOME GROCERY TO BE DELIVERED FROM MY FRIENDS AT THE
STORE AND I ORDERED TWO SHALLOTS AND THEY SENT ME TWO POUNDS OF
SHALLOTS.
SO I WAS, LIKE, OKAY, NOW I'M MAKING PASTA WITH THESE SHALLOTS
BECAUSE, YOU KNOW, WHAT THE HELL ELSE AM I GOING TO DO WITH TWO
POUNDS OF SHALLOTS, THOUGH I SUPPOSE THEY DON'T GO BACK.
ANYWAY, I'M AT MY FRIENDS' HOUSE.
WE DECIDED TO MAKE THE PASTA LATE NIGHT.
DO YOU WANT TO BE COOKING WHILE WE'RE TALKING?
>> Stephen: SURE, OLIVE OIL.
I CAN DO IT ALL.
I'M A MULTI-TASKER.
MORE THAN YOU THINK.
>> Stephen: I'M VERY GENEROUS WITH THE OLIVE OIL.
>> GOOD.
>> Stephen: HOW HOT ARE WE GETTING HERE?
>> MEDIUM HIGH.
I'M A MEDIUM HIGH ALMOST ACROSS THE BOARD.
I FEEL LIKE WHEN IN DOUBT, IT'S A MEDIUM HIGH SITUATION.
BUT YOU CAN ALSO PLAY DEEJAY, LOWER, HIGHER, DEPENDING.
>> Stephen: DO I HAVE TO WAIT TILL IT HEATS UP OR CAN I THROW
THEM IN?
>> JUST THROW THEM IN.
IT'S ALL KIND OF GETTING THROWN IN THERE.
>> Stephen: SO YOU'VE GOT TWO POUNDS OF SHALLOTS.
>> TWO POUNDS OF SHALLOTS, WHAT'S A GIRL TO DO?
I FEEL BECAUSE TO HAVE THE FEAST OF THE SEVEN FISHES, OF COURSE I
WAS GOING TO INCLUDE ANCHOVIES IN THEM.
I THINK ANCHOVY PASTA IS ONE OF THE MOST DELICIOUS THINGS IN THE
WORLD AND, SO, THUS THE SHALLOT ANCHOVY PASTE NEXT YEAR WAS
BORN.
I JUST KIND OF WANTED DRUNK FOOD BECAUSE YOU'RE GOING TO BE
EATING THIS AROUND 11:00 AND WE HAD HAD WINE AND PROBABLY A FEW
COCKTAILS ALL NIGHT.
SO AFTER THE FIRST FEAST, WE WILL HAVE THE SEVEN FISH LATER,
SORT OF AFTER THE FAC.
AND BY THIS POINT, MOST PEOPLE WERE HONESTLY TOO DRUNK TO ENJOY
THE PASTA.
SO I DECIDED TO NOT MAKE ALL THE PASTA, SO I ENDED UP WITH HALF
OF THE SHALLOTY, TOMATO, ANCHOVY MIXTURE.
AT THE END OF THE NIGHT, I PUT IT IN A JAR AND GAVE IT TO MY
FRIEND AND I SAID YOU KEEP THIS AND EAT THIS TOMORROW ON EGGS OR
MAKE YOURSELF A SECOND ROUND OF PASTA OR WHATEVER.
HE TEXTED ME AND SAID THAT WAS THE BEST THING I'VE EVER EATEN.
I NEED TO KNOW HOW TO MAKE THAT.
I SAID THREE INGREDIENTS, NO BIG DAL.
THEN I RECEIVED E-MAILS FROM PEOPLE SAYING WE'VE GOT TO KNOW
WHAT'S IN THAT PASTA.
I THOUGHT, I GUESS I CAN WRITE ABOUT IT.
SO I DID AND IT WAS BORN.
>> Stephen: WHAT ARE THE BASIC INGREDIENTS EVERYBODY SHOULD
HAVE DURING QUARANTINE BECAUSE PEOPLE ARE TRYING TO GO TO THE
GROCERY STORE AS LITTLE AS POSSIBLE, LIKE ONCE EVERY TWO
WEEKS DOING A BIG TRIP.
WHAT ARE THE BASICS EVERYBODY'S GOT TO HAVE?
>> THE BASICS ARE I WENT TO THE STORE AND DID MY STAPLE PANTRY
SHOPPING, AND I THINK THAT IT'S GOING TO BE DIFFERENT FOR EACH
PERSON BASED ON THE TYPES OF FOOD THAT YOU LIKE TO EAT, BUT
FOR ME THE NONNEGOTIABLES ARE LEMONS, OLIVE OIL, A HUNK OF
SALTY CHEESE LIKE PARMESAN OR PECORINO, ANCHOVIES.
SOY SAUCE.
WHAT ELSE -- OH, HERBS.
>> Stephen: WHAT ARE ARE WE THINKING?
>> PARSLEY.
LOOKS GOOD.
TURN YOUR HEAT DOWN A LITTLE BIT SO WHEN YOU ADD THE TOMATO PACE,
IT DOESN'T BURN.
JUST A SMIDGE.
>> Stephen: OKAY.
AND I WOULD COOK ANOTHER MINUTE OR TWO AND THEN START TO
ADD THE ANCHOVIES.
>> Stephen: SO I PUT THE REST IN HERE?
>> YEAH.
>> Stephen: DO I DRAIN IT?
I WOULD DRAIN IT.
SO IF YOU HAVE TONGS, I LIKE TO SOMETIMES JUST TAKE -- I WILL
LITERALLY PINCH THE ANCHOVIES FROM THE TIN LIKE THIS, AND THE
NICE THING ABOUT COOKING WITH ANCHOVIES FOR ME AND PART OF THE
REASON I FELL IN LOVE WITH THE PROCESS IS YOU DON'T HAVE TO
CHOP THEM, THEY JUST KIND OF DISSOLVE INTO THE SKILLET.
>> Stephen: YEAH, I LIKE THAT, TOO.
>> BUT I DON'T FIND THAT OIL TO BE THAT DELICIOUS OR USEFUL, IS
I DISCARD IT.
>> Stephen: THEY'VE ALREADY ALL BROKEN UP.
>> YEAH, WHERE DO THEY GO?
YOU TELL ME.
>> Stephen: CAN'T FIND THEM.
COME ON, WHERE'S WALDO?
THEY'RE GONE.
>> I CAN'T SEE THEM.
>> Stephen: YOU CAN'T PROVE IT.
OFFICER, YOU CAN'T PROVE THERE ARE ANCHOVIES IN HERE.
>> OKAY.
SO ARE YOUR ANCHOVIES DISSOLVED PROPERLY?
>> Stephen: THEY'RE DISSOLVED, KIDDO.
>> GOOD.
I LOVE IT.
NOW YOU'RE GOING TO ADD YOUR TOMATO PASTE.
ARE YOU DOING A TUBE OR A CAN?
>> Stephen: A CAN.
WE HAVE THE SAME!
CAN, SO NICE!
>> Stephen: ALLISON, WE HAVE TO TAKE A BREAK WHILE THE
SHALLOTS ARE REDUCING.
WE'LL TAKE THE DISH TO THE NEXT STEP WITH AUTHOR OF "NOTHING
FANCY," ALLISON ROMAN.
STICK AROUND.