Basbaas sauce, roast potatoes.
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, and vinegar.
We're going to have a sauce,
and then we're going to finish cooking the potatoes.
(blender whirs)
These are pre-cooked
and then they're going to 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 quick.
Pile them on there.
Yeah.
I'll do this.
(blender whirs)
(audience claps)
That's gorgeous.
So gorgeous.
Yeah, we're into good colors here.
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 amp up the cumin,
you just put it in a skillet
for just a couple of minutes and toast it.
And toast it out.
Yeah, and then the red pepper is a couple jars of those.
These are 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.
(blender whirs)
And you know,
until I started cooking from home for 20 months,
I was so ignorant to how much you can buy
in comparison to shop from home.
It's fantastic.
It is.
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?
I mean that's same thing.
Yeah or the balsamic drizzles and things like that,
you just cook it down.
So we're going to use three tablespoons of it.
(blender whirs)
So pomegranate molasses,
a little bit of lemon juice
and then olive oil of course.
Yum.
And I put jewels of pomegranate seed on this,
when we make this at our house.
I mean I just love it so much.
Oh my God.
(audience claps)
This is good.
Can I steal a little bit?
Yeah, absolutely.
Can I just steal a little bit? (audience cheers)
Pay no attention, Chris will be with you.
A little parsley on top.
Hmm.
This is the best.
It is so delicious.
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.
(Rachael laughs)
Or a lot of Parmesan, yes. Good point.
(audience cheers)
I know, right?
(audience laughs)
It's basically just,
there's some glue to hold the cheese
on to all the other ingredients.
What the vegetables are the glue?
I mean is that what you're trying to say?
Yeah.
(Rachael laughs)
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 real easy to do so.
What a perfect thing, right
and then you pop a topper on it.
Panko, a little Parmesan, little melted butter.
Uh.
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.
(audience claps)
Everyone in the audience actually gets to go home
a couple pounds heavier.
(audience cheers)
'cause they're all getting Milk Street Vegetables.
Pre-order it now, if you're watching at home.