Bologna bowls! Bologna bowls!
(audience cheering and applauding)
Yeah, and so the bologna bowl,
see, my mother-in-law, Carol,
she's an amazing, amazing woman,
she had a lot of children, five.
And my wife is the baby and so growing up,
they used to have bologna bowls for breakfast.
So then her mom, Carol,
would just make literally put a piece of bologna in a bowl,
put a piece of cheese in a bowl--
Carol, you crack me up, and I wanna hang with you!
Carol is phenomenal!
But the thing is that she's an amazing chef.
Yes. Do you wanna crack the egg?
Sure!
Rachel Ray cracking an egg! Ooh!
(audience cheering and applauding)
So we have American cheese,
we get lined a bowl with bologna,
and a slice of American, and an egg.
That is it.
There's a microwave, who's got a microwave?
(audience cheering and applauding)
Start! Start!
What are we making now?
Now, this is my mom, this is Joanie.
This is Joanie's dish. Joanie's food.
Chicken, curry, broccoli, cheddar cheese casserole.
Of course it is.
With some hash browns!
This was the 80s.
(Rachael laughing)
Curry. Curry, yes.
Ginger, garlic, onion.
Onions.
Enough curry, or no?
Yeah. Yeah, yeah.
Let's spice it up.
Toast it up.
Toast it up, you really wanna bring out those flavors.
Open up the spices, they're dry, but really that heat--
Get the broccoli.
Get the broccoli in there. Get the broccoli in there.
You can see, this isn't blanched,
you don't have to blanch it 'cause we're gonna be baking it.
It will steam, and it'll go through.
It'll work itself out.
Hopefully be as mushy and flavorless as my mom's.
Jokes, Joan!
(audience and Rachael laughing)
Kidding, Joan!
Joan is so sweet, I love Joan.
Okay, stirring that together, little salt?
Little salt, we're always seasoning, building layers.
Woo hoo! Over the shoulder.
What's next, what's next? What's next?
Let's put some cream in.
Cream.
Let's put some cream in. (dish sizzling)
Oh, we're doing a little deglaze with the cream!
Cream!
And now we're gonna add the cream cheese.
Cream cheese, the whole brick, sir?
In pieces? Yeah, cube it up!
Why not? Okey dokey.
Okey dokes.
This is nice, can you smell that?
Chicken? Now chicken.
Let's put some chicken in here.
The chickens, buk-buk-buk-buk-buk-buk.
Lots of chicken, not too much.
Okay, that's a good, no that's good.
Not too much. That's okay.
Look, there's three pieces.
Okay, let's put it all in.
What, we gotta save the three pieces?
(audience laughs) No, we're not. So let's--
Cheese? Not yet.
Not yet. Cheese is gonna go on top.
God no, these?
Let's put some hash browns on the bottom of the pan.
And this is just a bake, so now we have our--
So, put this in here.
Let's put that in there.
And that's gonna be the base.
These are hash browns, I guess you guys call 'em.
So as I said, The New York Times, all kidding aside,
The New York Times did put this
on its top list of must-have books for the fall.
(audience applauding) I get excited.
Can I top this with cheese?
Chef, yes.
Oh please, no, cook. Cook, I'm a chef!
That is such a creepy word.
I don't know who's a chef anymore.
I know, who knows? Who knows, who cares?
I don't. (audience laughing)
No, so the casserole, look at this!
Does this look like a casserole?
Yes! (audience cheering)
Ah, this is another great thing!
This is a very easy, this is my favorite olive dressing
and this is just a-- Olive dressing.
I love ol, you must love olives.
I love olives.
Oh, wow!
Those are nice!
And so we used to make this as my favorite salad dressing
my mother-in-law makes, Carol.
Once again, Carol.
I'm influenced by the women in my life.
All amazing chefs. Smart man.
Mm hmm.
All the men are losers.
(audience and Rachel laughing)
So. You kill me, man.
Garlic?
Garlic! Garlic!
We're gonna put some lemon in there.
Yes, sir!
And we're gonna make the salad dressing.
And this is something that I truly love.
You can actually put this,
this would be really nice on grilled chicken, or pork,
there are so many different things.
Anything, any protein.
Some fish, even, very Mediterranean.
And you have the earthiness
and the minerality of the olives.
Oh my goodness!
And some vinegar?
Yeah, acid's great!
You always wanna make sure everything's balanced.
You got the salt, you got the acid, so--
(blender whirring) Blend.
That's too much, okay!
Putting in some oil?
Okay, that's good.
So you don't want it emulsified.
Or, not.
Who knows what emulsification is?
(Matty and audience clapping) It looks a lot like that.
(laughing) It's hard.
So, you're supposed to pulse it, pulse it up.
Kinda loose.
I don't know how to use the thing,
I'm trying to be helpful!
I know, we're all here together.
We're gonna get through it.
(audience and Rachael laughing)
We're gonna hold your hand, we're goin' up the mountain.
(audience and Rachael laughing)
So then just stir that.
It's almost like a broken sauce for beesh.
It's very nice with white asparagus.
And it's all done. (audience applauding)
So, this is just a casserole.
This is what a casserole looks like.
It looks like a baked quesadilla.
It's a giant, cheesy delicious concoction.
Oh, look at that.
Look at that.
That is nice! (audience applauding)
It's a bowl of love.
(audience cheering)