Hi, Robin. -
Robin
Hello. -
Alejandra
Whose dish did you make for us today? I have Foo's recipe and it is a pan-seared white fish over a tomato sauce with capers. -
Alejandra
Delicious. It's really nice. It's really pretty. Looks light and delicious. Good. Robin. The fish itself is light and flaky and moist, so that flavor with the fish and the tomato and the pine nuts and capers, and this is a fantastic dish that Foo has created, but you really put your spin on it. Thank you. Yeah, you made it your own while still staying true to what the recipe actually was. Great job. Thank you. Thank you. Hi Nikki. -
Nikki
Hi, chefs. Hello. -
Nikki
I made Robin's maple pumpkin bread with whipped cream. Nikki. I was really worried with everything going on, but this is delicious. It's so moist and the maple comes through and that's my all time favorite ingredient in the world. The whipped cream doesn't add a whole lot. Okay. - Visually the cake on its own is so perfect that I don't think it needs anything. That's all Robin. (laughing) Nikki I think that the teachers at your son's school are gonna ask you to make this bread - (laughing) and bring it to them because it is so good. I love that you put your spin on it and you executed a fantastic recipe extremely well. I might eat the rest of this. - (laughing) Hi, Foo. Hello. Hello. Today I made Nikki's Tuscan chicken and roasted cauliflower. I know you didn't create this dish (chuckles) but you recreated it very well. Thank you, chef. From the sauce to the spinach, together it's perfectly seasoned, also the saltiness and the acidity from the sun dried tomatoes. I think that you're really progressing with your seasoning each and every week and each and every round, so just keep it up. Okay. I agree. When it comes down to execution, did you cook the chicken well? Yes you did. It is pan-seared. It's still juicy in the center. The cauliflower, maybe adding a little more olive oil so that when it roasted it could caramelize a little bit better. Okay. Thank you, chef. Thank you. - Thank you. Hello, Sylvia. - Hello. -
Alejandra
Whose dish did you cook today? So it's Dan's cacio e pepe. -
Alejandra
You had a little accident? -
Sylvia
Yes. I sliced my finger, but it's all good. And you feel okay now? I'm okay right now. Sylvia, have you tried cacio e pepe before? Have you ever eaten it? Okay. - Never. It should really have a strong cheese flavor and a strong black pepper flavor. And that's just not something that we're getting right here. It tastes delicious. It just doesn't really remind me of cacio e pepe. Yes. I think I was trying to balance the flavors instead to allow the pepper to be like a prominent, more like a prominent. Yes. - Yeah. So next time you just adjust a little bit but the chicken is properly cooked. It's seasoned and it's delicious but then you have that pasta, which is also to the tooth al dente, so you did a really good job with the recipe and creating sort of the technical things that you're looking for. You just didn't know, you know, what it was. -
Sylvia
I know. Yes. Thank you so much, Sylvia. - Thank you. -
Tiffany
Hello, Dan. Hello. All right. Well going from Italy to Mexico, tell us what you made. Okay. So these are Sylvia's turkey empanadas, which it turned into a ravioli. Have you had empanadas before? I've had empanadas before I'm a big fan of Mexican food. But you haven't made them before. No, I have not even attempted to make them. (laughs) There's so many new techniques today. Yeah yeah, exactly. The empanada, you know, the ravioli as you call it, has a little bit of that egg wash on it so you get that color. You just wanna make sure that you do an even distribution so it really gets that golden brown. That's a good damn empanada. - (laughing) The filling, especially, is really flavorful. It's got a good heat, but the dough there's just a little too much so it takes away from that flavor of the filling. I love the flavor, I just wish there was more of it. Okay. Thank you. Gracias, Dan. (laughs) Oh, (indistinct). (laughs)
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