Muhammara is one of my favorite dips.
It's walnuts, it's roasted red peppers
there's 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
toast it.
And toast it up?
And then the red pepper is a couple jars of those.
These are sweet, not spicy.
And then we have, you can use 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.
(blender whirring)
you know, until I started cooking from home for 20 months,
I was so ignorant to how much you can buy
in comparison to shopping from home.
It's fantastic.
You can get anything.
And then pomegranate molasses,
this is something you can actually find the supermarket now,
it's just pomegranate juice cooked down sort of like
maple syrup, right?
Or 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.
I put little jewels of pomegranate seed on this
when we make this at our house.
I mean, I just love it so much.
Oh my God.
Oh, this is-
(clapping)
Can I steal a little bit?
(clapping continues)
Pay no attention, Chris will be with you.
A little parsley on top, this is the best.
It is so delicious.
So now we're going to 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.
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, basbaas sauce,
which is cilantro, Greek yogurt, a couple of chilies,
a little bit of lemon juice in vinegar.
We're going to have a sauce and we're going to finish
cooking the potatoes.
(blender whirring)
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.
Want me to just pile them on here Chris?
Pile them on there, I'll do this.
(blender whirring)
(clapping)
That's gorgeous, so gorgeous.
Yeah, well, we're into good colors here.
So now we're going to 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 going to take two eggs and a little bit of
parmesan of course.
Or a lot.
Or a lot of parmesan, yes good point.
(laughing)
I know, right?
It's basically just,
there's some glue to hold the cheese on to all the other
ingredients.
What, the vegetables are the glue?
You mean, is that what you're trying to say?
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 was 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 so.
What a perfect thing.
And then you pop a topper on it.
Panko, a little Parmesan, little melted butter,
goes on top.
Heaven.
And that just goes into an oven, 400 degree oven for about
half an hour.
Oh, look-
And look.
Chris, there's one beautifully rested
right here on the counter.
Everyone in the audience
actually gets to go home a couple pounds heavier,
(cheering)
cause they're all getting Milk Street Vegetables.
(cheering)