- Oh my god, I'm punch-drunk.
Okay, hi guys,
today we are in the beautiful goop test kitchen.
We're just going to throw together some holiday appetizers
that are incredibly impressive.
Everyone's going to freak out and think you're so fancy,
but really it takes about two seconds.
(upbeat music)
We're going to start with one of my favorite ones,
which is caviar on a potato chip.
What could be easier than this?
All you really need is a good-quality potato chip
and a little crème fraîche or sour cream
- put a little dollop.
And then some caviar.
Now caviar doesn't have to be super expensive,
especially these days-there are a lot of sustainable,
local caviars, especially in California.
You don't have to spend an arm and a leg,
but it just looks so impressive.
People are always like,
"Oh my goodness, there's caviar at this party."
I mean, that's it, come on.
I feel like I'm gaming the system-that was so easy.
I should be fired from my own fake cooking show
for how easy that holiday appetizer was.
(upbeat music)
My next ridiculously easy holiday appetizer
is called the Diablo, which means the devil in Spanish.
So you just take a regular old humble prune.
You can just make a little hole like this.
Now, you can either use cream cheese
or I'm obsessed with this goat and sheep
kind of feta-ish kind of thing
- but it's really, really delicious.
So I'm going to fill it with that,
and then I'm going to take it,
and I'm just literally going to take this,
some nice prosciutto,
and roll it up,
and then you stick it on the tray.
You pop 'em in the oven at 375 for about fifteen,
twenty minutes depending on
how crispy you want your prosciutto.
Just make sure that when you're doing something
that's really simple-it's only three ingredients
- that the quality of the ingredients is really good.
And now I'm going to pop these bad boys in the oven.
Let me just clean the lid off.
We clean as we go.
Wow, okay.
Look how beautiful: So caramelized,
and they're crispy and sweet, voilà.
They really are cute.
(upbeat music)
The bagna cauda, that's Italian for hot bath, okay?
Super easy: Take olive oil.
And we're going to grate a garlic.
One of the things that I love
is that it is so much flavor from the anchovies
juxtaposed with the raw, bitter greens
or the kind of spicy radish.
So it's so satisfying to eat but yet,
it's completely gluten-free,
and I'm going to make a dairy-free version,
because I always like to have one appetizer
that anybody can eat.
Okay, so two cloves of garlic.
So now, I'm going to add my anchovies.
There's about six here, but I don't think that's enough.
Do about ten.
And now I'm going to take it to the stove top,
and over low heat, I'm going to let the garlic infuse the oil,
and I'm going to let the anchovies just break down and melt
until it forms one cohesive,
unctuous, umami-like sauce.
(giggling) I either need more alcohol
or I need to be banished from work for like, two weeks.
Let's let that kind of break down, and in the meantime,
I'm going to show you what I have on the plate.
Now if you are eating bread, of course,
you can get some gorgeous bread,
but if you're trying to kind of go light,
then you can do this.
This is my favorite way to have bagna cauda.
So we have beautiful radicchio here and endive,
radish, we have romanesco.
Let's go check on my anchovy sauce and season it a bit.
Don't have to do too much salt
because anchovies are naturally pretty salty.
And I don't want my garlic to start browning.
All righty.
So nice and hot, which is the point.
So that's it-that's all you have to do.
Just take your endive.
(endive crunching)
So good, so simple, very healthy.
We've got our three beautiful, easy holiday appetizers.
We want to use this kitchen all the time,
so subscribe, tell us what you want us to cook,
and we will meet you back here.
And in the meantime, happy (beep) holidays.
Now we should enjoy this. Okay, I'm going to go.
But seriously, like, come and join us.
(dramatic music)