>>> TODAY FOOD IS BROUGHT TO YOU BY DOVE BODY WASH.
>>> AND THIS MORNING ON TODAY
FOOD WE’RE JOINED BY OUR GOOD
FRIEND PADMA LACKKSHMI, HOST OF
TOP CHEF.
TOP CHEF. FEATURES A LINEUP OF PAST
ALL-STARS COMPETING FOR THE
TITLE AND THE SHOW’S LARGEST
CASH PRIZE EVER.
PADMA, GOOD MORNING.
I’M A HUGE TOP CHEF FAN, IRONIC
SINCE UH CAN’T EVEN BOIL WATER.
>> WELL, I THINK YOU CAN BOIL
WATER.
WATER. I THINK THIS IS ALL A FACADE.
>> CALL MY MOM AND ASK HER, THEN
I KNOW.
I KNOW. TELL ME ABOUT THIS SEASON.
>> IT’S ALL-STARS, REALLY
EXCITING, YOU’RE GOING TO KNOW
ALL OF THE CONTESTANTS.
WE HAVE TEN FINALISTS AND FIVE
FRONT RUNNERS.
FRONT RUNNERS. THEY’RE ALL AT LEAST HAVE MADE
IT TO, YOU KNOW, SORT OF THE
LAST PART --
>> WHERE DID YOU DO IT?
>> LOS ANGELES.
>> WE HAVE A LOT GOING ON.
WE SHOOT AT GRIFFITH
OBSERVATORY, THE DISNEY CONCERT
HALL.
HALL. WE’RE AT THE COLISEUM WITH
OLYMPIANS, WE HAVE KELLY
CLARKSON.
CLARKSON. >> CHOCK FULL.
>> I HEAR THIS RECIPE IS
INSPIRED BY SOMEBODY ON THE
SHOW.
SHOW. >> WELL, I MADE IT.
I MADE THIS RECIPE.
>> BY YOU, BY THE HOST OF THE
SHOW.
SHOW. >> WELL, WE WERE DOING THE
FINALE IN ITALY AND WE ALL
COOKED SOME FOOD AND I WANTED TO
MAKE THIS CLASSIC TUS CAN DISH,
WHICH IS CALLED SOMETHING THAT
MEANS REBOILED.
MEANS REBOILED. PEOPLE ARE INTIMIDATED BY FEN
FENNELL.
FENNELL. CUT THE STEMS OFF, BUT SAVE THEM
FOR STOCK AND TAKE OUT THE OUTER
LEAVES.
LEAVES. >> OKAY.
>> OKAY. >> YOU SEE THAT LITTLE ROOT
THERE.
THERE. YOU JUST WANT TO PULL THAT OUT.
>> PULL THAT LITTLE INNER THING.
>> YEAH, LIKE THAT, SEE?
AND THEN YOU JUST CUT IT LIKE
THAT.
THAT. AND PEOPLE ARE INTIMIDATED.
>> ARE YOU GOING TO DICE IT.
>> I’M INTIMIDATED BY FENNEL.
>> NO, LISTEN, CUT THIS.
JUST TRY IT.
>> NO, LIKE CUT IT OUT, CUT THE
CRAP.
CRAP. >> WHILE YOU DO THAT, I’M GOING
TO START FRYING.
SO I’M ADDING TWO ONIONS, TWO
MEDIUM ONIONS.
MEDIUM ONIONS. AND I’M ADDING HALF OF THE REST
OF THE VEGETABLES, WHICH IS
CARROTS, CELERY AND FENNEL.
YOU DID A GREAT JOB.
>> THANK YOU.
>> IT DOESN’T MATTER HOW YOU CUT
THESE.
THESE. IT’S A VERY FORGIVING RECIPE,
IT’S ALL GOING TO COOK DOWN, BAY
LEAVES, DRIED THYME AND GARLIC.
THAT’S IT.
THAT’S IT. >> DID YOU PUT OIL IN THE PAN?
>> I DID, I PUT HALF A CUP OF
OLIVE OIL.
OLIVE OIL. THAT’S OUR ONLY FAT IN THIS
RECIPE.
RECIPE. YOU LET THAT COOK DOWN.
ADD A PINCH OF SALT TO START SO
IT MAKES THE VEGETABLES SWEAT.
COVER IT, LET IT GO FOR TEN
MINUTES.
MINUTES. TURNING THAT DOWN BECAUSE WE
HAVE ONE HERE.
SO THIS HAS BEEN COOKING FOR TEN
MINUTES.
MINUTES. SEE HOW THE VEGETABLES HAVE LOST
COLOR AND THEY’RE A LITTLE
SOFTER.
SOFTER. AND THE REASON I’M ADDING
VEGETABLES IN TWO BATCHES IS
BECAUSE I WANT MY VEGETABLES TO
HAVE SOME BITE TO THEM.
>> A LITTLE CRUNCH.
>> YEAH, AND RETAIN SOME OF
THEIR VITAMINS AS WELL.
>> THIS IS CHICKEN STOCK.
>> THIS IS CHICKEN STOCK BUT
THIS RECIPE CAN BE TOTALLY
VEGAN, ALL YOU HAVE TO DO IS USE
VEGETARIAN STOCK.
VEGETARIAN STOCK. I’M USING ABOUT TWO TABLESPOONS
OR A QUARTER CUP, I GUESS, YEAH,
OF TOMATO PASTE.
YOU JUST PUT THE TO NATO PASTE
IN THE BROTH SO IT’S EASIER TO
DISSOLVE.
DISSOLVE. LET THIS COOK FOR ANOTHER FIVE
TO SEVEN MINUTES, OKAY.
>> I’VE GOT TASTERS OVER THERE.
>> FANTASTIC, GREAT.
>> HI, GUYS, HOW IS IT?
>> WE’RE ALMOST DONE.
>> I LOVE THIS RECIPE.
I’M ADDING ABOUT A TEA SPOON OF
SALT.
SALT. I LIKE TO SALT A LITTLE BIT AT A
TIME AND THEN TASTE.
>> THE WHITE BEANS MAKE IT, TOO,
BY THE WAY.
>> THE WHITE BEANS ARE SO GREAT.
I MEAN, THEY ARE A TON OF
PROTEIN.
PROTEIN. >> WE’RE NOT TO THE BEANS YET.
HE’S RUSHING US TO THE BEANS.
>> I KNOW.
I LOVE THIS RECIPE.
I SPENT MOST OF MY 20s LIVING IN
ITALY AND THIS IS A GREAT RECIPE
FOR YOU, SAVANNAH, YOU REALLY
CAN’T MESS THIS UP.
THE ONLY WAY YOU CAN MESS THIS
UP IS IF YOU HAD TOO MUCH SALT
OR YOU BURN THE VEGETABLES.
>> OH, MY GOSH, SPEAKING OF.
>> TURN IT DOWN.
OH, I HAD ONE JOB.
>> PRETEND THIS HAS BEEN COOKING
FOR FIVE TO SEVEN MINUTES AND
YOU’RE ADDING THE REST OF THE
VEGETABLES.
VEGETABLES. THIS IS TO PRESERVE SOME OF --
>> FIRE!
>> FIRE! NO.
NO. >> ALL RIGHT, NOW YOU’RE GOING
TO ADD GREENS.
THIS RECIPE HAS A LOT OF GREENS,
THIS IS SWISS CHARD AND IT
INTIMIDATES A LOT OF PEOPLE, BUT
IT SHOULDN’T.
IT SHOULDN’T. CUT OFF THE STEMS, AND PUT THEM
ALL -- ROLL IT REALLY TIGHT.
>> OKAY.
>> OKAY. >> LIKE A BURRITO.
>> THAT’S A PRO TIP.
RIPS AND ALL?
>> I LIKE THE RIBS WITH THE
TEXTURE.
TEXTURE. THE SMALLER YOU DO THE RIBBONS
THE LONGER IT WILL TAKE TO COOK.
>> AND THEN DUMP THEM IN.
MINUTE LEFT.
MINUTE LEFT. NOW I’M RUSHING YOU.
>> YOU CAN RUSH ME.
YOU BASICALLY JUST PUT IN ALL
THE GREENS, LET THAT COOK.
>> DO YOU GUYS FEEL SUPER
HEALTHY?
HEALTHY? THIS IS INCREDIBLE.
I FEEL LIKE YOU’RE GOING TO ADD
ONE YEAR TO YOUR LIFE JUST BY
EATING IT.
EATING IT. >> THIS IS A GREAT RECIPE TO
FREEZE.
FREEZE. RIGHT NOW PIER TALKING ABOUT
FOOD SHORTAGES, I WOULD GO OUT
THIS SATURDAY AND BUY AS MANY
FRUITS AND VEGETABLES AS YOU
CAN, COOK WITH YOUR WHOLE
FAMILY, MAKE A DISH LIKE THIS,
FREEZE IT IN PORTIONS THAT, YOU
KNOW, IF YOU HAVE A FAMILY OF
FOUR, DO FOUR PORTIONS SO YOU’RE
NOT HAVING THIS BIG BLOCK OF ICE
TO DEFROST.
TO DEFROST. THERE’S ANOTHER RECIPE ON THE
"TODAY" WEBSITE WHICH I DID LAST
TIME WHICH IS FORPORK CHILI
VERDE.
VERDE. SUBSTITUTE THE MEAT FOR WHITE
BEANS IF YOU’RE VEGETARIAN.
LET THIS COOK DOWN.
>> COVER IT?
>> YOU COVER IT, LET IT COOK
DOWN AND THEN ALL YOU DO IS ADD
YOUR PARSLEY.
YOUR PARSLEY. >> IT’S BEAUTIFUL.
>> IT’S GORGEOUS.
>> DRIZZLE WITH OLIVE OIL.
ANOTHER THING YOU SHOULD DO, IF
YOU WANT TO PREPARE TO BE HOME
AND NOT BE ABLE TO BUY THINGS IS
NOT ONLY FREEZE STUFF, BUT JUST
BUY FROZEN VEGETABLES.
FROZEN IS BETTER THAN CANNED.
THEY USUALLY FLASH FREEZE
VEGETABLES SO THEY RETAIN MOST
OF THEIR VITAMINS.
SOME OF THE VEGETABLES WE HAVE
IN OUR CRISPER HAVE BEEN SITTING
THERE FOR A WEEK.
>> THAT’S GOOD, A LOT OF PEOPLE
ARE BUYING CANNED STUFF, BUT
FROZEN, NO REASON NOT TO DO