- All righty, we're back with Drew Barrymore who loves to cook
so we thought who better... - [mouthing words]
- To show us a few things in the kitchen
than the one and only Martha Stewart.
[cheers and applause]
- And clothes.
- All right. That's so sweet.
Martha's wearing my ED by Ellen sweater.
- I am, and your shirt. - Thank you so much
for wearing--and my shirt. - And your shirt.
- This is true. It feels great. - All right, what're we making?
I don't know anything about any of this.
- Oh. - What're we doing.
- You don't? - And, first of all,
can I just say, did you realize--this is--
you have a new book, "Appetizers,"
it's Martha's 85th book.
- Yes. Eighty--
[cheers and applause]
- Wow! - Well, your book is fantastic.
- Oh, thank you. - Your book, I just got--
- I know, we all have books! - I just got your book today.
Thank you. - Oh, you're welcome. Thank you.
85 books. - Yeah. Yeah...
- That's amazing, Martha. - And more to come.
More to come. - Oh, good.
- This is-- [laughs]
This book, though, is really fun,
and it's about appetizers. It's about starters...
- Mm-hmm - And about small plates,
and about special little bites,
but it's also about sips,
and we have a drink that's-- - I love to sip.
- Yeah, you can't have the appetizers,
I don't think, without some sips.
- You gotta have a sip. What're we sipping?
- Well, this is a really very nice apple cider sangria,
and rather than using just all wine,
apple cider has such a nice autumnal thing going on,
so this is apple cider that has kiwis, grapes, and apples in it.
- Wow. - And then you add a little bit
of apple brandy,
and you can just, sort of, free pour.
Depending...
[laughter] depending on your guests.
- Right. - And then a nice Chardonnay.
A nice California white wine would be good.
- Uh-huh. - Why don't you put some grapes,
and you can use these cute little...
little, um--Ellen's at home in the kitchen.
- Yeah. I--yeah.
- You could do that too. - Oh, thank you.
I love a rubber tong. - I have to--
I'm watching the pot--oh, it is, it's popping.
- Yeah, something's happening over there
I'm not sure what. - Have you made popcorn in a--
[laughter] - Perfect.
- In a pot before. - Taking too long.
- Have you done it like this, Ellen?
- So, these are like ice cubes. You put the--
[laughter]
- Here. - We don't wanna burn it,
but oh, boy, it's so much fun to make.
- Wait, there's no--oh. She doesn't have grapes.
- This is the old-fashioned way.
- Oh, sorry. Thank you. [laughter]
Oh, thank you. - Oh, good. Thank you.
Thank you. - All right, cheers.
- Kampai. - Oh, you have more grapes.
- Sips.
Well, they're like ice cubes, right?
- Yeah. - Mm.
[cheers and applause]
- What do you think? - Mm.
- Oh... - I think it tastes good, right?
- Ooh, that's a big story in this drink.
A lot of... - And then eat--
Okay, we've lost Ellen.
Um, Ellen, and then you can eat this with spicy popcorn.
Sesame pepper... - Spicy.
- Sea salt pepper,
um, spicy sweet, and smoked paprika.
- Well, I'd ask you how to make that, but it's in the book.
- It's in the book. - That is beautiful.
- And it's not in your... - Okay.
you know, it's not in your microwave.
- Okay, Andy's making us move on.
What else? - Okay, yes. We have to.
- Oh, fiery peppers. - Now, this is a quesadilla.
Now have you made quesadilla's...
- I have. - Before--they're good, right?
[laughter]
- I have. - I've eaten them.
- Now, have you peeled a pepper like this?
- I've never even seen that. - Roasted pepper.
- I have.
[laughter]
- These are roasted poblanos, everybody.
- I've peeled some peppers. - Yeah.
- The poblana. - Okay, so the easiest way
that I find to make roasted peppers
is to roast them until they're completely blackened...
- I would throw that out.
- And, uh--I know. I think so.
- I mean, it looks like there's something wrong with it.
- But something is about to be revealed.
- Yes, but put this in a paper towel...
- Okay. - And just peel off
the black skin, and look... - Mm.
- Underneath you have this most beautiful poblano pepper.
- All right. - Do you eat poblano peppers?
- [laughs] - I don't know.
I don't know anything about peppers.
- Okay, - But it, I mean,
it smells familiar. - It's delicious.
[laughter]
Put your tortilla right in the pan.
- Right. - Heat it up a little bit...
- Uh-huh. - With--and then you put--
- Sweet potato. - Sweet potato.
And then the--these are the poblano peppers.
- Oh. - And you julienned them.
- Yes, you julienne them afterward.
[laughter]
I think--I think--
you sound like Julia. - Julia and Julia.
- How do you open the avocado? Here, you do that.
- I, personally, like to do a little...
- All this. - All the way around. Follow it.
- Yeah. - I'll show you...
- Would you like to do it? Here you do it with this one.
- Okay.
- And then, I like to knife...
well, this one's not sticking.
- Well, it's loose. - I'm done.
It'll come right out. - It's really loose.
- She did it, see? Ellen knows how.
[cheers and applause]
- See, that's it! You knifed it.
- Yeah, she did. - And you give it
a little knick, and then you can
lift the sucker right out. - She did.
And then you can slice it right in the shell.
- Yeah. Ellen--she's done her job, she's off.
She's gone. - We're outta time, Andy says.
- She's gone--oh, no! - Wait. We haven't even
finished anything. - Autumn rolls.
- So, we're gonna take a break and when we come back
we move on to the autumnal rolls,
and these quesadilla's are amazing.
- They're amazing. - They're so good.
- Amazing. We'll be right back.
The difference between autumn rolls
and spring rolls are the vegetables.
- Yes, just the vegetables. - Okay.
- 'Cause that's what's in season?
- So, here, you deal with that. - What do you--
What do you want me to do with this?
- Now, make that nice and flat--
[both laugh]
These have been sitting, now, these were primed--
- My--I really-- [laughs]
- Okay, so you can work right on there.
- I went there. - Yes.
- All right. - Okay, so these are all
the vegetables we have. - What is this?
- Beautiful-- - What was it?
- That is a rice paper wrapper.
it comes like this. - Yep.
- Five seconds in hot water and then take it right out.
- Mm-kay. Yeah, that worked real well.
- Okay, but we don't have any water.
- Look at that. How do you keep it from doing this?
- Well, we waited a little long. - I mean...
it's happened to all of us. - I'm so sorry.
We did, we waited a little long. - All right.
- And then you can just--well, watch all the nice things
that you put in here. - All right.
- And here--these are the rice noodles that go in.
Again, you keep those in the hot water just for five seconds.
- Uh-huh. - So--and drain them...
- Uh-huh. - And carrots.
- Look at Drew over there. - Yes.
Going to town.
- Oh, she's doing a beautiful job.
- I, uh-- - I don't know if lifting it
in your hand is so good.
- Just slight die and go to heaven moment.
Martha Stewart said mine looked okay.
- If you're not a vegan, you could add shrimp to this
or crab meat, it's really tasty.
A little bit of scallion--oh,
I'm putting a little bit of beet green in here too, for you.
- Thank you. - Because you like beet greens
I was told. - Really?
[laughter]
- That's what they said.
- I don't even know what a beet green is.
- And then you roll this up...
and fold in the sides.
- And you keep it on a wet towel like this?
- Does that help you? - On a damp towel.
Well, it does... - Mm-kay.
if you don't let it sit too long...
- That seems very tricky. - But look--oh, look.
No, no, look. Look. - No, no. It's good.
Ah, that's beautiful. - Okay, it worked. It worked.
- You could do a cigar. Do you roll cigars?
I can roll cigars, cigarettes, whatever.
- Whatev--what do you mean whatever?
- Whatever.
[laughter]
- Um... - And then...
- All right. - Dip that into
the peanut sauce and take a bite.
- All right. All right. - It's very healthy and good.
I bet you'll like it. - Mmm.
- You like it? - You were correct.
I like it. - Good. Excellent.
- I didn't know what you were looking for,
so I did this side, kind of, you know, coming out...
- Like je ne sais quoi. Try it. - Or this side tucked in.
- Yeah, that's perfect. - Okay.
- These are still on fire. - Not so attractive.
[laughter]
- But they smell really good. - Yeah.
- Oh, my God. These are delicious.
-Wait, I have to talk.
Mm, hold on.
- I want quesadilla. That's what I want.
[laughter]
- These are incredible. - Aren't they good?
- Oh, my God, there's so much flavor.
- You're gonna make those for Olive.
- We're all so far apart. - Olive--
[laughter]