>>>
>>> WELCOME BACK EVERYONE. THIS IS THE TIME OF YEAR FOR
GOBLINS, GHOSTS, GHOULS AND
GARLIC.
GARLIC.
GARLIC. IT IS PRIME SEASON FOR THE
VAMPIRE REPEL ANT.
HERE TO SHARE SOME OF HER
FAVORITE DISHES AND THE STUDIO
SMELLS DIVINE.
SMELLS DIVINE. >> WHAT IS IT ABOUT GARLIC,
NANCY, EITHER PEOPLE ABSOLUTELY
LOVE IT OR THEY'RE JUST AFRAID
OF IT.
OF IT.
OF IT. >>
OF IT. >> WE HAVE SOME RECIPES TODAY
AND I'VE GOT SOME IDEAS THAT
WILL HELP YOU LOVE THE GARLIC
AND NOT BE AFRAID.
>> OKAY.
>> OKAY.
>> OKAY. SO WE'RE GOING TO DO IT IN A
COUPLE OF DIFFERENT WAYS AND OUR
FIRST RECIPE LOOKS DELICIOUS.
IT LOOKS LIKE A LITTLE BIT OF
BRUSCETTA.
BRUSCETTA. >> OKAY.
>> OKAY.
>> OKAY. SO WHAT I DID EARLIER WAS JUST
TAKE SOME BRUSCETTA OR SOME
TOAST, OLIVE OIL IN THE OVEN,
350, ABOUT 2 OR 3 MINUTES.
>> GOT IT.
>> NOW WHAT WE'RE GOING TO DO IS
TAKE A GARLIC CLOVE EACH ONE OF
US.
US.
US. >>
US. >> WE'RE JUST RUBBING.
>> JUST GOING TO RUB A LITTLE
BIT.
BIT.
BIT. >>
BIT. >> A
BIT. >> A LITTLE BIT OF FLAVOR.
>> YES.
>> YES.
>> YES. >> GOT IT.
>> AND NOW I'M GOING TO GIVE YOU
A TOMATO HALF AND I'M GOING TO
GIVE YOU ONE.
>> LOOK AT THIS.
SO WE'RE NOT ACTUALLY PUTTING IT
ON AND LAYERING IT.
WELL I JUST -- I PUT A LITTLE
BIT OF MY.
>> OH, GOOD.
YEAH.
YEAH.
YEAH. >>
YEAH. >> LAST BUT NOT LEAST WE'RE
GOING TO PUT A LITTLE BIT SERANO
HAM.
HAM.
HAM. >>
HAM. >> AND THEN WE'RE GOING TO PUT A
LITTLE BIT OF GARNISH ON TOP IF
YOU'D LIKE.
YOU'D LIKE. >> NOW THAT IS GREAT.
BECAUSE IT'S A LITTLE BIT OF THE
GARLIC.
GARLIC.
GARLIC. IT'S NOT OVERPOWERING.
>> EXACTLY.
>> EXACTLY. IT'S CHEWY TOO.
.
.
. >>
. >> YEAH, IT'S DELICIOUS.
>> HOW EASY IS THAT.
>> RAW GARLIC THAT WE RUBBED.
NOW WE'RE GOING TO USE SOME
ROASTED GARLIC.
ROASTED GARLIC. >> I TOOK TWO HEADS OF GARLIC.
WHOLE HEADS.
WHOLE HEADS. LITTLE OLIVE OIL.
PUT THEM IN THE OVEN AT 435 FOR
40 MINUTES AND THAT'S WHAT THEY
COME OUT LOOKING LIKE.
>> AND WHAT IS IT THAT THEY'RE
SO BEAUTIFUL.
SO BEAUTIFUL. >> IT'S A ROASTED GARLIC AOLI.
>> A LITTLE BIT OF PARSLEY.
>> AND I LOVE THE WAY LOOK AT
WHAT A BEAUTIFUL PRESENTATION
THIS IS.
THIS IS.
THIS IS. YOU HAVE THE AOLI THAT LOOKS
LIKE IT GOES WITH RAW SHRIMP.
>> YEAH.
>> YEAH.
>> YEAH. SO IT'S BOIL POTATOES.
>> SO WE'RE GOING TO START WITH
SOME MAYO.
SOME MAYO. >> YOU KNOW I WILL.
>> SO ABOUT A CUP OF MAYONAISE.
>> THANK YOU FOR BEING SO
HELPFUL.
HELPFUL.
HELPFUL. AND FOR ANYBODY THAT DOESN'T
NORMALLY DO THIS WHAT DOES
ROASTING THE GARLIC DO?
>> IT MAKES IT SO JUICY AND
CREAMY.
CREAMY.
CREAMY. IT'S A REALLY BIG SECRET TO ANY
KIND OF EATING GARLIC.
MAKING A LITTLE MESS HERE, NANCY
NOT AS UNDERNEATH AS YOU ARE.
>> I LIKE THIS.
OTHER I'M GOING TO SPRINKLE SOME
SALT IN THERE.
>> AND NANCY YOU ARE FAMOUS FOR
YOUR DIPS AND YOUR DRESSINGS ON
THIS SHOW.
THIS SHOW. AND SO I LOVE IT BECAUSE IT'S
SOMETHING THAT YOU CAN THEN WHIP
OUT AND HAVE SEVERAL NIGHTS
THROUGHOUT THE WEEK.
>> AND THIS WILL FIT IN YOUR
FRIDGE.
FRIDGE.
FRIDGE. >> PLUS IT JUST LOOKS SO NICE
WHEN YOU'RE LIKE ARE YOU MAKING
--
--
-- >>
-- >> OKAY.
>> OKAY.
>> OKAY. CHOP.
CHOP.
CHOP. >>
CHOP. >> YAY.
>> YAY.
>> YAY. >> YUM.
>> YUM.
>> YUM. >> OKAY.
>> OKAY.
>> OKAY. >> AND THEN WHEN YOU GET IT DONE
YOU CAN GARNISH IT WITH A LITTLE
BIT OF PARSLEY.
>> I WANT TO GO WITH A LITTLE
BITE OF POTATO.
SO A LITTLE BIT OF PARSLEY.
>> SOT LEMON JUICE AND THE
PARSLEY CUT DOWN ON THE HEAVY
GARLIC TASTE.
GARLIC TASTE. >> DELICIOUS.
>> DELICIOUS. AGAIN, NOT OVERPOWERING.
>> THAT'S GOOD.
>> ALL RIGHT.
SO NOW WE HAVE A LITTLE YOGURT
DIP AND WE'RE GOING TO TAKE
GREEK YOGURT, THREE KINDS OF
HERBS.
HERBS.
HERBS. A
HERBS. A LITTLE CILANTRO AND SOME
CHEEUFS.
CHEEUFS.
CHEEUFS. >> AGAIN WITH THE LEMONS.
NOW WHY TWO TYPES OF SALT?
>> BECAUSE WE'RE GOING TO
GARNISH WITH SOME SALT AT THE
END.
END.
END. SO
END. SO TWO CUPS OF YOGURT IN THERE
ALREADY.
ALREADY.
ALREADY. BASIL.
BASIL.
BASIL. >>
BASIL. >> GOT IT.
>> CILANTRO.
>> CILANTRO. >> ABOUT A MINUTE AND A HALF.
GOT IT.
GOT IT.
GOT IT. SO CHRISTINE ONE GARLIC CLOVE
FOR TWO CUPS OF YOGURT OR
MAYONAISE.
MAYONAISE. >> OKAY.
>> OKAY.
>> OKAY. GOT IT.
GOT IT.
GOT IT. >> A LITTLE LEMON JUICE AND A
LITTLE BIT OF SALT.
>> MY HUSBAND LIKES A LITTLE
BIT.
BIT.
BIT. SO
BIT. SO GRADING IS JUST A NICE WAY TO
GET IT.
GET IT.
GET IT. >> IT'S SO MUCH EASIER TO USE
SOMETHING LIKE THIS.
>> GOT IT.
>> AND I'D LOVE FOR YOU TO TRY
IT.
IT.
IT. >>
IT. >> THIS IS IT.
>> THIS IS BEAUTIFUL LITTLE
PEPPERS.
PEPPERS.
PEPPERS. >> SO WE TALKED LEMON AND HERBS.
HERE IS A LEMONY FLAVORED WINE.
AND IT'S GOING TO BE THE PERFECT
WAY TO TAME THE GARLIC FLAVOR.
>> YES, NANCY, PHENOMENAL.
SO MANY MORE PLEASE CHECK HER