AND NOW WE'RE HERE IN THE
KITCHEN WITH CHEF LUKE.
WE'RE GOING TO DO SOME COOKING
WITH SQUASH.
AND WHAT ARE WE GONNA MAKE
TODAY?
>> TODAY, WE'RE GONNA HAVE A
BUTTERNUT-SQUASH RISOTTO AND A
SAVORY BUTTERNUT-SQUASH SOUP.
FIRST OFF, I'M GONNA THROW A
LITTLE OLIVE OIL IN THERE.
AND I ALWAYS LIKE TO ADD MY
ONIONS WHEN YOU KIND OF SEE IT
SHIMMERING A LITTLE BIT -- WHEN
YOU MOVE THE PAN AROUND, IT KIND
OF SHIMMERS A LITTLE BIT.
OKAY, THEN WE'RE GONNA ADD
ABOUT, MAYBE, ONE MEDIUM
ONION...
>> ALL RIGHT.
>> ...DICED UP.
WE'RE GONNA LET THAT COOK TILL
IT'S A LITTLE BIT TRANSLUCENT --
PROBABLY ABOUT FOUR MINUTES.
>> ALL RIGHT.
>> SALT AND PEPPER.
I ALWAYS SALT AND PEPPER MOST
EVERY ONE OF MY STAGES.
A LITTLE SALT.
PEPPER.
AND WE'LL JUST SAUTé.
KEEP MOVING THEM AROUND.
AND THEY'LL START TO SOFTEN UP
AND GET TRANSLUCENT, AND AT THAT
STAGE, WE'RE GONNA START
THROWING IN OUR SQUASH AND RICE.
OKAY, AT THIS POINT, WE'RE GONNA
ADD OUR SQUASH.
WE'RE GONNA SAUTé THIS.
AND THIS IS PROBABLY ABOUT
3/4 OF A CUP.
I LIKE TO HAVE A LOT IN THERE.
GOOD FLAVOR.
>> AND YOU JUST WANT TO GET THAT
SOFTENED UP A LITTLE BIT?
>> NOT EVEN.
WE'RE JUST GONNA COOK -- YOU
KNOW, GET A LITTLE OIL ON IT,
GET IT A LITTLE BROWNED, MAYBE A
LITTLE BIT, AND THEN WE'LL THROW
IN OUR RICE.
>> ALL RIGHT.
>> ABOUT A CUP OF THAT.
AND WE'RE LOOKING TO KIND OF
COOK THE RICE A LITTLE BIT.
WHEN IT COOKS A LITTLE BIT, IT'S
GONNA START GETTING KIND OF A
NUTTY SMELL TO IT.
YOU'LL START SMELLING A LITTLE
NUTTY AROMA.
GONNA ADD A LITTLE BIT OF GARLIC
AND JUST LIGHTLY COOK THIS.
WE DON'T WANT TO BURN IT.
A FEW STIRS, AND THEN WE'RE
GONNA ADD SOME WINE.
>> ALL RIGHT.
>> A NICE, DRY WHITE WINE WILL
DO.
ABOUT 1/2 CUP.
>> ALL RIGHT.
AND THEN THE WINE GOES IN THERE,
AND WE LET IT SIT FOR A WHILE?
>> THE WINE GETS REDUCED DOWN.
I THINK WE'RE GONNA ADD A LITTLE
BIT OF SAGE HERE.
THIS IS JUST FRESH, CHOPPED
SAGE.
OKAY, NOW, AS YOU CAN SEE, IT'S
ALMOST ALL EVAPORATED OR SOAKED
INTO THE RICE.
WE'RE GONNA START ADDING OUR
CHICKEN STOCK.
NOW, I LIKE TO HAVE MY CHICKEN
STOCK WARM, AT A NICE SIMMER, SO
WHEN WE ADD IT, IT DOESN'T HAVE
TO WARM BACK UP.
IT'S GONNA MAKE THE PROCESS --
IT'S ALREADY A LONG PROCESS.
LET'S NOT MAKE IT ANY LONGER.
OKAY, SO, IT'S BEEN ABOUT 25
MINUTES.
WE'RE GONNA THROW THE SHRIMP
ON -- SEASON THE SHRIMP, THROW
THE SHRIMP ON, AND THEN WE'LL
CHECK THE RICE FOR DONENESS.
>> OKAY.
I'LL KEEP STIRRING WHILE YOU DO
THAT.
JUST A LITTLE BIT OF OLIVE OIL?
>> A LITTLE BIT OF OLIVE OIL...
IN A HOT PAN.
SALT.
>> LOOKS LIKE WE'RE RUNNING OUT
OF LIQUID, HERE.
>> OKAY, LOOKS LIKE WE'RE
RUNNING OUT A LITTLE.
LET'S GO AHEAD AND GRAB SOME
SPOONS AND TASTE IT AND SEE IF
IT'S GETTING READY FOR BEING
DONE.
>> ALL RIGHT.
AND WHAT ARE YOU LOOKING FOR
WHEN YOU'RE TASTING IT NOW?
>> WELL, WE CALL IT "AL DENTE,"
AND WHAT THAT MEANS IS BASICALLY
IT'S TENDER, BUT IT'S STILL GOT
A LITTLE BITE TO IT.
AND I WOULD SAY THAT'S JUST
ABOUT THERE.
SO, AT THIS POINT, WHAT WE'RE
GONNA WANT TO DO IS GRAB A
LITTLE BUTTER.
THIS WILL HELP MAKE IT CREAMY.
>> MM-HMM.
>> MORE HEALTHY, RIGHT?
>> [ Laughing ] RIGHT.
>> [ CHUCKLES ]
SO, WE THROW -- LET'S THROW A
FEW MORE IN THERE.
>> MORE DELICIOUS.
>> OH, YEAH.
>> [ LAUGHS ]
>> WE'LL LET THAT MELT DOWN.
THEN WE'LL THROW SOME PARMESAN
CHEESE IN THERE.
YOU CAN DO PECORINO, ROMANO, OR
PARMESAN, REGGIANO -- IT DOESN'T
MATTER.
ANYTHING THAT TASTES GOOD.
AND I LIKE TO USE QUITE A BIT.
>> ALL RIGHT.
I APPROVE.
>> [ CHUCKLES ]
OKAY, AT THIS POINT, WE'RE GONNA
GRAB OUR BOWL.
>> ALL RIGHT.
>> WE'LL GO AHEAD AND SET IT
RIGHT HERE.
>> PASS THAT OVER TO YOU.
>> NOW, RISOTTO IS A PRETTY RICH
DISH.
YOU DON'T NEED A WHOLE LOT PER
SERVING.
SO WE'LL THROW A GOOD -- ABOUT
THAT MUCH ON THERE.
AND THEN TAKE OUR SHRIMP.
LAY THEM REAL NICE ON TOP THERE.
GARNISH WITH A LITTLE CHOPPED
SAGE.
AND SOME MORE CHEESE.
>> THAT IS BEAUTIFUL.
>> THERE YOU GO.
>> WONDERFUL.
I WANT TO TRY JUST A BITE OF
THIS.
>> SURE.
>> MAKE SURE TO GET PLENTY OF
SQUASH IN THERE.
MMM.
>> THAT'S GOOD?
>> THAT IS DELICIOUS.
WOW.
>> THANK YOU.
>> ALL RIGHT, NOW IT'S TIME TO
MAKE THE SOUP.
>> YES, YES.
>> WE'VE ALREADY GOT THE SQUASH
OUT OF THE OVEN.
>> IT'S BEEN RESTING FOR ABOUT
15 MINUTES, JUST TO LET IT COOL
DOWN SO WE CAN HANDLE IT.
WE'LL JUST TAKE THIS..
>> AND IT ALREADY SMELLS SO
GOOD.
>> OH, IT'S GREAT, YEAH.
I MEAN, EVEN FROM RIGHT HERE,
YOU CAN JUST START EATING IT,
YOU KNOW?
THERE'S NOT MUCH LEFT TO BE DONE
WITH THIS STUFF, BUT IT'S --
WE SCOOP IT OUT, YOU KNOW.
THERE'S A LOT OF FLESH IN THIS
BIG GUY HERE, SO WE'LL JUST --
WE'LL TAKE OUT WHAT WE NEED.
OW.
>> [ CHUCKLES ]
YEAH, SO MUCH.
>> MAKE SURE NOT TO GET THE
SKIN, THOUGH.
WE DON'T WANT TO EAT THE SKIN.
JUST THE FLESH.
TAKE OUT THE GOOD STUFF HERE.
AND THIS CAN BE DONE WITH
ACORNS, IT CAN BE DONE WITH --
THIS COULD BE A PUMPKIN SOUP.
IT COULD BE, YOU KNOW, ANY OTHER
VARIETIES.
I JUST LIKE THE BUTTERNUT THE
BEST, SO I USE BUTTERNUT.
AND WE GOT THIS FROM THE FARM,
SO, OF COURSE, IT'S FARM-FRESH,
RIGHT?
PUT THIS UP HERE.
TURN OUR HEAT ON.
I USE LOTS OF BUTTER HERE.
I WOULD SAY PROBABLY ABOUT 8
TABLESPOONS.
>> ALL RIGHT.
>> LET THAT COOK DOWN.
OKAY, NOW IT'S STARTING TO
BUBBLE A LITTLE BIT, HERE, SO
WE'RE GONNA THROW IN...
THROW IN OUR DICED ONIONS.
ABOUT A CUP OF DICED ONIONS
THERE.
AND WE'LL COOK THOSE DOWN WITH
SOME GARLIC.
CHOPPED-UP GARLIC.
SALT AND PEPPER.
OKAY, NOW, AT THIS POINT, WE'VE
COOKED DOWN OUR ONIONS AND
GARLIC.
WE'RE GONNA ADD SOME FLOUR TO
MAKE A ROUX.
>> OKAY.
>> BASICALLY, A ROUX IS ANY KIND
OF FAT MIXED WITH FLOUR, AND
IT'S GONNA BE USED AS A
THICKENER.
TURN DOWN OUR HEAT, TOO.
WE DON'T WANT TO BURN IT.
>> ALL RIGHT.
>> THAT WAS ABOUT 1/4 CUP.
COOK THAT DOWN JUST A LITTLE
BIT.
COOK THE FLOUR FLAVOR OUT OF IT.
THEN WE'RE GONNA ADD OUR CHICKEN
STOCK.
>> ALL RIGHT.
>> OUR FRESH CHICKEN STOCK,
HERE.
>> ABOUT HOW MUCH?
>> I GOT ABOUT A QUART HERE.
>> ALL RIGHT.
>> AND THEN WE'RE GONNA ADD SOME
OF OUR SQUASH, HERE.
AND WE'RE GONNA WANT TO COOK
THIS JUST, YOU KNOW, 10 MINUTES,
MAYBE, JUST TO FINISH COOKING
THE SQUASH, GET IT NICE AND
SMOOTH.
OKAY.
THEN I GOT FRESH SAGE.
MAKE IT SAVORY.
YOU CAN ALSO SKIP THIS STEP AND
MAYBE THROW A LITTLE BROWN SUGAR
OR SOMETHING LIKE THAT INTO IT
TO MAKE IT A SWEETER ONE.
I LIKE SAVORY MORE THAN SWEET,
SO I GOT FRESH ROSEMARY AND
SAGE.
AND I'M GONNA TAKE OUT MY SECRET
INGREDIENT, HERE.
>> WHICH IS?
>> 2 OUNCES OF BRANDY.
WE'RE GONNA WANT TO COOK THAT,
ALSO, FOR THE 10, 15 MINUTES --
COOK THE ALCOHOL OUT OF IT.
BRING IT A BOIL, AND THEN WE'LL
ADD OUR CREAM.
YEAH, THAT LOOKS GREAT.
>> YEAH, IT'S STARTING TO SMELL
WONDERFUL, TOO.
>> OKAY, NOW, AT THIS POINT, WE
CAN...
>> BLEND IT UP?
>> MM-HMM.
GOT A NICE, VELVETY TEXTURE
HERE -- NICE AND SMOOTH.
AND I THINK WHAT WE'LL DO IS I
GOT THESE FRESH CROUTONS THAT WE
MADE TODAY.
JUST THROW THEM RIGHT ON TOP
HERE.
>> WONDERFUL.
>> THERE WE GO.
>> ALL RIGHT.
THANK YOU SO MUCH, LUKE.
>> WELL, THANK YOU FOR HAVING
ME.
IT'S BEEN A PLEASURE.