>> WELCOME BACK TO THE BREAD AND SANDWICH SHOW, I GUESS.
STEVEN DEFALCO'S STEVENS STREET BAKERY SHOW.
LOOK HOW BEAUTIFUL THE SANDWICHES ARE.
THE VEGETABLES ARE SO COLORFUL WITH THE PESTO OOZING OUT AND THE MOZZARELLA IS JUST STARTING TO MELT.
THE NEXT SANDWICH IS GOING ON THE STRETCHY BREAD AND I CALL IT THE ITALIAN EVEN THOUGH IT IT COMES FROM SPAIN.
THE BEST THING ABOUT THE BREAD IS WHAT I WILL SHOW YOU RIGHT NOW.
YOU OPEN IT BECAUSE IT HAS A SOFT SIDE.
YOU OPEN IT LIKE THIS.
CAN YOU SEE IN THERE?
YOU FILL IT AND IT STAYS SOMEWHAT CLOSED AND YOU DON'T LOSE YOUR FILLING.
IT IS WONDERFUL.
YOU MAKE A BIG ONE AND CUT IT IT IN HALF THAT THE SMALLER BITE SIZED PIZZAS FOR A PARTY OR TWO LARGE SANDWICHES WHICH IS WHAT I AM GOING TO DO.
STEVEN, TELL THEM WHERE YOU CAN FIND SULLIVAN'S STREET BAKERY.
>> OUR WHOLESALE LOCATION WHERE WE ARE PRODUCING THE BREAD IS IN LITTLE HAITI OFF BISCAYNE AND 54th STREE.
IT IS AVAILABLE FOR RESEARCH -- IT IS AVAILABLE FOR PURCHASE IN MIA SHORES.
>> JUST TO LET YOU KNOW WHAT I AM DOING I ACTUALLY PURCHASED THIS BECAUSE I CAN'T MAKE IT THIS GOOD.
LET'S SPREAD ALT OF THAT ALL ACROSS THE SANDWICH.
YOU CAN OBVIOUSLY TAKE YOUR FAVORITE FILLINGS.
MINE ARE THINGS LIKE -- DO YOU LO MORTABELLA?
>> I DO.
>> WHAT GOOD ITALIAN DOESN'T LIKE MORTABELLA.
WE HAV SALOME -- SALAM SLICED THIN.
I GO DOWN THE SANDWICH WITH MY SLICES OF SALAME ALL THE WAY DOWN LIKE SO AND SAME THING ALL THE WAY DOWN THE MIDDLE AND THEN YOU TAKE YOUR CHEESE AND YOU GO DOWN IN THE CENTER
WITH YOUR CHEESE.
IN RESTAURANTS WE ACTUALLY HAVE A TRICK OF WRAPPING A BRICK IN FOIL.
WE DO THIS TO PREP THINGS.
I HAVE MY GRILL PAN ON NICE AND HIGH.
I HAVE TO SADLY CUT DOWN THE SANDWICH ONLY BECAUSE IT WON'T FIT INTO THE GRILL PAN.
WE'LL TAKE TWO.
I'LL GO TOP DOWN AND THAT CAN PRESS YOUR SANDWICH.
THERE IS FRESH TOPPING ON THE SANDWICH.
IT IS BASICALLY THREE TO ONE TO FRESH SQUEEZED LEMON JUICE AND YOU CAN SERVE IT NEXT TO YOUR SANDWICH OR IN IT.
DO YOU WANT TO GO AHEAD AND MIX THIS?
A LITTLE BIT OF BIG SALT OVER THE TOP.
I THINK IT IS TIME TO FLIP.
IT IS AMAZING.
THE BREAD IS ALREADY SO BEAUTIFULLY CRISP.
IT COMES TO LIFE.
IF ANY OF YOU CAN GO TO THE BAKERY IT IS ONE OF THE MOST AMAZING FACILITIES I HAVE SEEN IN MY CAREER.
>> WE HAVE SPECIAL EQUIPMENT.
WE BUILT A STATE OF THE ART FACILITY THAT IS UTILIZI TECHNOLOGY TO HELP US MAKE GREAT BREAD.
>> ALL RIGHT, SO THE SANDWICHES ARE REA.
DO YOU WANT TO TRY?
I'LL GIVE YOU A LITTLE PIECE OF THIS ONE.
>> THANK YOU >> SO YOU CAN GO CRAZY.
I WILL STOP IT WITH A LITTLE OF THE ARUGALA.
THE TARTNESS WAKES IT U YOU HAVE THE SWEETNESS AND THE TANG -- TANGINESS.
I KNOW YOU HAVE TO GET OUT OF HERE AND GO BACK TO WORK.
THANK YOU FOR BEING HERE WITH US.
IT IS BEAUTIFUL.
WHEN A GIFT YOU HAVE GIVEN US >>> WELCOME BACK TO THE SHOW ON BREAD AND SANDWICHES.
I AM FINISHING OFF WITH MY PERSONAL FAVORIT I AM TAKING THE LOAF AND I SLICE IT INTO A BIG PIECE AND I WILL ADD A LITTLE BIT OF EXTRA VIRGIN ON TO IT AND BIG
SALT AND PEPPER AND GOING TO WARM IT UP A LITTLE BIT THERE ARE MUSHROOMS IN THERE AND I SLICED THEM ALL UP.
I HAVE A LITTLE OIL IN THERE.
AND A SMALL DICE OF CHALETS.
THERE IS MINCED GARLIC N.
SEASON THIS A LITTLE BIT.
WE WILL SAUTE IT AND GET A LITTLE COLOR ON THE MUSHROOMS.
I ALSO BROUGHT A LITTLE SOFT, FRESH R CRY -- RAW -- RICOTTA.
I ADD A LITTLE EXTRA REQUIRE GIN -- EXTRA VIRGIN OLIVE OIL TO THE RICOTTA.
GO AHEAD AND MIX IT IN.
NOW, YOU KNOW MUSHROOMS ARE DONE WHEN THEY RELEASE THE MOISTURE WHICH THESE ARE DONE DOING.
THEY TELL US THEY ARE READY.
IT IS TOASTIER NOW.
BY THE WAY IT IS GOOD ON THE TONE AND IT IT ALLOWS THE MUSHROOMS TO STICK TO IT.
ADD A LITTLE CREAM TO STICK TO THE MUCK RUCHE -- THE MUSHROOMS.
A LITTLE CHOPP TERRIGON AND YOU MIX IT ALL I A LITTLE FINISHING SALT AND WITH A LARGE SPOON I AM GOING TO GO AHEAD AND TOP MY -- YES, OF COURSE YOU CAN CALL THIS A
BRISCETTA OR AN OPEN FACE.
I DON'T KNOW ABOUT YOU, BUT THIS -- THIS MAKES ME HUNGR WE HAVE THIS GORGEOUS SESAME CRISP LOAF ON THE BOTTOM AND BEAUTIFUL MUSS ROOMS O THE TOP.
THAT'S OUR "SO FLO TASTE" FOR THIS TIME.
GIVE ONE OR MORE OF MY SANDWICHES A TRY.
BUT MAKE IT YOUR WAY.
THANK YOU TO STEVEN FOR HELPING ME OUT IN THE KITCHEN.
I LIKE HAVING HIM AROUND BECAUSE HE ALWAYS SMELLS LIKE BREAD.
NEXT WEEK I AM CELEBRATING ONE OF THE MOST IMPORTANT DAYS OF THE YEAR, MY BIRTHDAY.
SINCE IT IS MY DAY I WILL MAKE SOME OF MY FAVORITES.
LET'S SEE WHAT MARTIN AMADO IS COULD BEING UP ON "SO FLO HOME PROJECT." HI, MARTIN.
>> HI, MICHELLE.
WHAT DO YOU DO WHEN A BABY IS OUTGROWING THEIR NURSERY AND CRIB?
COMING UP, WE HELP A SINGLE MOM WHO WANTS TO HELP A BIG GIRL ROOM FOR A PRINCESS WHO IS NOW TWO YEARS WILLED ON.
WE ARE TRANSITIONING A SPACE FROM BABY TO TODDLER ROOM.
A SUPER FUN PROJECT.
>> TASTE BUDS, HAVE A GOOD WEEK AND I WILL SEE YOU NEXT TIME ON "SO FLO TASTE