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Live with Stephanie Hansen · Dishing with Stephanie's Dish

• 0:00
  SPEAKER_01: How are you?
• 0:01
  SPEAKER_01: It's been a while since we've cooked in my kitchen.
• 0:04
  SPEAKER_01: I'm Stephanie Hansen with stephaniesdish.com.
• 0:08
  SPEAKER_01: And I had a free night, which those of you that know me are laughing.
• 0:12
  SPEAKER_01: You're like, what?
• 0:13
  SPEAKER_01: She had a free night?
• 0:14
  SPEAKER_01: How did she have a free night?
• 0:15
  SPEAKER_01: I did.
• 0:16
  And when I have a free night,
• 0:18
  I probably should be like watching Down Abbey or something.
• 0:22
  SPEAKER_01: But I have a new cookbook out.
• 0:24
  So I was like,
• 0:24
  you know,
• 0:25
  maybe I'll do a live and we'll cook some things from the
• 0:27
  cookbook.
• 0:29
  SPEAKER_01: Oops, Stanley already needs to go out.
• 0:30
  SPEAKER_01: So that's going to be part of it.
• 0:32
  SPEAKER_01: Stanley's here in my kitchen.
• 0:33
  SPEAKER_01: He's my dog.
• 0:35
  SPEAKER_01: For those of you that might be new here,
• 0:37
  SPEAKER_01: I'm Stephanie Hansen and I am the food blogger at stephaniesdish.com.
• 0:41
  I also have a TV show called Taste Buds with Stephanie where I
• 0:44
  cook on TV and visit
• 0:46
  places in the Midwest and learn about different produce and
• 0:51
  chefs and have all
• 0:53
  SPEAKER_01: different kinds of experiences and
• 0:55
  SPEAKER_01: and I also have a radio show on a local TV station here,
• 0:59
  SPEAKER_01: or excuse me,
• 1:00
  SPEAKER_01: a radio station here,
• 1:01
  SPEAKER_01: but it also airs as a podcast,
• 1:04
  SPEAKER_01: and you can find that.
• 1:05
  SPEAKER_01: It's called The Weekly Dish, and I'm just a home cook.
• 1:08
  SPEAKER_01: I'm not a trained chef.
• 1:09
  SPEAKER_01: I'm a home cook,
• 1:11
  SPEAKER_01: and I just like to bring flavors and fun to you in the Midwest,
• 1:14
  SPEAKER_01: so that's what we're going to do today.
• 1:16
  SPEAKER_01: I have a new cookbook that's out,
• 1:19
  SPEAKER_01: It came out in September.
• 1:20
  SPEAKER_01: It's a volume two.
• 1:22
  SPEAKER_01: It's called the True North Cabin Cookbook Volume Two.
• 1:24
  SPEAKER_01: Here it is.
• 1:25
  SPEAKER_01: Volume one is May through September recipes.
• 1:29
  SPEAKER_01: It takes you kind of through each month.
• 1:31
  And volume two starts in the cozy months because we're in the
• 1:35
  Midwest and it's getting cold out.
• 1:38
  SPEAKER_01: this cookbook is October through September recipes.
• 1:42
  SPEAKER_01: Yeah, October through April.
• 1:44
  SPEAKER_01: Sorry, getting my months wrong.
• 1:45
  SPEAKER_01: So if you have both books,
• 1:47
  you would have 12 months of recipes from the Midwest that are
• 1:51
  tasty and delicious.
• 1:53
  And one of the things that I do in the books is I not only have
• 1:57
  main dishes and
• 1:58
  SPEAKER_01: appetizers and baked goods and all the things,
• 2:00
  SPEAKER_01: but I also like to have drinks.
• 2:02
  SPEAKER_01: Because I think that's fun.
• 2:04
  SPEAKER_01: And when you come to my house for a dinner party,
• 2:06
  the first thing that happens when you come in is we're going to
• 2:09
  have a signature
• 2:09
  SPEAKER_01: cocktail or a mocktail to kind of get the festivities started.
• 2:13
  SPEAKER_01: So that's what we're doing tonight.
• 2:15
  SPEAKER_01: In November of the chapter, we have the pomegranate old-fashioned.
• 2:20
  SPEAKER_01: And we're going to go ahead and make that together together.
• 2:23
  SPEAKER_01: And I came to whiskey kind of late in my life.
• 2:27
  It's not still my favorite drink of choice,
• 2:30
  but I've learned to appreciate it.
• 2:32
  And probably the learning about that has been from the local
• 2:35
  distilleries that I
• 2:36
  SPEAKER_01: have visited and the different whiskeys that I've had.
• 2:39
  SPEAKER_01: If you've ever had a chance, the Kentucky Bourbon Trail is super fun.
• 2:43
  SPEAKER_01: I'd highly recommend it.
• 2:45
  So we're going to go ahead and we're going to start in a
• 2:48
  cocktail shaker,
• 2:49
  which I need to grab.
• 2:51
  SPEAKER_01: and we are going to add some pomegranate seeds.
• 2:57
  SPEAKER_01: We're gonna add about a tablespoon.
• 3:01
  This is going to be a little bright,
• 3:04
  a little acidic,
• 3:06
  and very delicious.
• 3:07
  So to the pomegranate seeds,
• 3:09
  we're going to add two ounces of pomegranate juice.
• 3:13
  SPEAKER_01: I one time met this lady who owned these.
• 3:17
  She owned the cooperative and a bunch of pomegranate trees for
• 3:21
  Palm Wonderful.
• 3:22
  SPEAKER_01: She was a really nice woman.
• 3:23
  SPEAKER_01: So when I see her product, now I buy it.
• 3:27
  SPEAKER_01: Okay.
• 3:28
  SPEAKER_01: Excuse me for one second.
• 3:29
  SPEAKER_01: I have taught my dog not to scratch at the door, but to ring the bell.
• 3:32
  SPEAKER_01: And he's ringing his bells because he needs to go outside.
• 3:35
  SPEAKER_01: Hang on.
• 3:35
  SPEAKER_01: Come on, Sam.
• 3:41
  SPEAKER_01: All right.
• 3:41
  SPEAKER_01: He is on his way outside.
• 3:44
  SPEAKER_01: So we've got our two ounces of pomegranate juice, our pomegranate seeds.
• 3:48
  SPEAKER_01: And to that, we're going to add a quarter teaspoon of maple syrup.
• 3:51
  SPEAKER_01: So just a tiny bit of sweetener.
• 3:54
  SPEAKER_01: I don't even know how you measure a quarter teaspoon, but there it is.
• 3:57
  SPEAKER_01: And then we're going to do four dashes of orange bitters.
• 4:00
  SPEAKER_01: You can pick whatever your favorites are.
• 4:03
  SPEAKER_01: One, two, three, four.
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  SPEAKER_01: And then we've got two ounces of bourbon.
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  And I've got a local maker here,
• 4:14
  my friend Gina from Jay Carver Distillery.
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  SPEAKER_01: This is her rye whiskey.
• 4:18
  I usually have a lot of whiskey because we have whiskey
• 4:21
  drinkers in the house,
• 4:22
  but we must not have stocked up or someone came prior to the
• 4:26
  Halloween party and
• 4:27
  SPEAKER_01: took care of all the whiskey because this is the only one I had.
• 4:30
  SPEAKER_01: So this is what we're going with.
• 4:33
  SPEAKER_01: Okay, just going to finish that off.
• 4:36
  And then we're going to go ahead and give it a shake,
• 4:39
  and we're going to add our orange peel.
• 4:41
  I have kind of bigger cubes from a previous party that are in
• 4:45
  the refrigerator,
• 4:46
  SPEAKER_01: so that's what we're using.
• 4:49
  SPEAKER_01: When you're drinking straight whiskey, you usually use the Bing Cube.
• 4:52
  SPEAKER_01: I think when it's a mixed drink, you use whatever ice it has.
• 4:57
  SPEAKER_01: All right, so let's just get this shaken up a bit.
• 5:02
  SPEAKER_01: I can never shake a cocktail shaker without spilling half of it, I swear.
• 5:06
  SPEAKER_01: And maybe I need a new shaker.
• 5:08
  SPEAKER_01: This one is feeling like it's very leaky.
• 5:10
  SPEAKER_01: All right.
• 5:12
  SPEAKER_01: Okay, I can't really get a good shake because I feel like it's leaking.
• 5:16
  SPEAKER_01: So here we go.
• 5:19
  SPEAKER_01: We're going to pour this in there.
• 5:21
  SPEAKER_01: Looks really pretty.
• 5:23
  SPEAKER_01: We have the pomegranate seeds.
• 5:26
  I'm going to just grab my Andy Vandy cocktail spoon and just
• 5:35
  get this mixed up a little bit.
• 5:37
  SPEAKER_01: All right.
• 5:38
  SPEAKER_01: There you go.
• 5:39
  SPEAKER_01: Super fun.
• 5:41
  SPEAKER_01: Very festive.
• 5:42
  SPEAKER_01: Can you guys see that?
• 5:43
  SPEAKER_01: Very autumnal.
• 5:44
  SPEAKER_01: So great for like a Thanksgiving event.
• 5:48
  SPEAKER_01: And let's taste her.
• 5:53
  SPEAKER_01: Yum.
• 5:56
  SPEAKER_01: I always talk about whiskey, and I always think of my grandma.
• 6:00
  Because when I was a kid,
• 6:01
  I would eat the cherries out of her drink at the supper club.
• 6:05
  SPEAKER_01: And at first, I hated that taste.
• 6:08
  SPEAKER_01: And for a long time, I didn't drink whiskey because of it.
• 6:10
  But this is kind of what that tastes like with the cherry and
• 6:14
  the pomegranate flavor.
• 6:16
  SPEAKER_01: It has that reminiscent of a cherry.
• 6:19
  SPEAKER_01: It's real tasty.
• 6:20
  SPEAKER_01: I like it.
• 6:20
  SPEAKER_01: I'm going to drink it.
• 6:21
  SPEAKER_01: Okay.
• 6:22
  SPEAKER_01: Okay.
• 6:24
  SPEAKER_01: So that's our first recipe, the pomegranate old-fashioned.
• 6:28
  SPEAKER_01: I like it.
• 6:29
  SPEAKER_01: It's fresh.
• 6:29
  SPEAKER_01: It's autumnal.
• 6:31
  SPEAKER_01: And I'm just going to move some things to the side here.
• 6:34
  SPEAKER_01: And we will keep on our adventure.
• 6:36
  SPEAKER_01: All right.
• 6:38
  SPEAKER_01: Now, my friend Jilly in Minnesota, she's great.
• 6:41
  SPEAKER_01: She's like a live focus group for me.
• 6:43
  SPEAKER_01: She always gives me ideas.
• 6:44
  SPEAKER_01: My friend Joy does the same thing.
• 6:47
  SPEAKER_01: And she was like,
• 6:47
  SPEAKER_01: hey,
• 6:48
  SPEAKER_01: next time you do a live cooking event,
• 6:50
  SPEAKER_01: how about you tell us what you're going to make so we can cook with you?
• 6:53
  SPEAKER_01: Very good idea, friends.
• 6:55
  SPEAKER_01: I did not do that this time because I wasn't that organized.
• 6:58
  SPEAKER_01: But I will try to do that again.
• 7:01
  SPEAKER_01: One of the things, you guys are all on Substack watching.
• 7:04
  One of the things about Substack that I love is that it gets me
• 7:07
  closer to the audience,
• 7:08
  right?
• 7:09
  SPEAKER_01: I feel like you guys are my friends.
• 7:11
  SPEAKER_01: I think about you when I'm writing my newsletter on Sunday mornings.
• 7:15
  And when I'm thinking about what content you're looking for,
• 7:17
  I think about you.
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  But the other thing that isn't the best is I feel like it's
• 7:23
  kind of a one-way street sometimes.
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  It's like when I do my newsletter,
• 7:27
  there's a comment button or a message button.
• 7:30
  And I'm just going to microplane a little bit of garlic here
• 7:33
  for one of the recipes.
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  And I think it's not super intuitive about how to communicate
• 7:38
  through Substack.
• 7:39
  SPEAKER_01: So on my newsletters, you can always leave a comment.
• 7:43
  SPEAKER_01: You can comment anything there.
• 7:44
  SPEAKER_01: I read them all.
• 7:46
  SPEAKER_01: There's also a notes feature,
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  and Substack is trying to get a little bit in the social media
• 7:51
  space with notes.
• 7:53
  SPEAKER_01: And so I do publish notes there, and you can comment on things there.
• 7:58
  You can always do Instagram or Facebook are a great way to
• 8:01
  connect with me.
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  And if you have ideas or things you want me to cook or thoughts
• 8:07
  or you like the
• 8:07
  SPEAKER_01: book or anything you want to say,
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  SPEAKER_01: I would love to hear it.
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  SPEAKER_01: Because the truth is,
• 8:12
  most of the time I'm sitting in my own kitchen or at my own
• 8:16
  desk writing recipes.
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  SPEAKER_01: It's a little lonely.
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  You don't have that camaraderie of working with other people in
• 8:21
  a corporate setting.
• 8:22
  SPEAKER_01: You're just usually by yourself.
• 8:24
  SPEAKER_01: So I love to talk to you guys,
• 8:26
  SPEAKER_01: love to hear what you're doing,
• 8:27
  SPEAKER_01: love to hear what you're making,
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  and I love it when people send me recipes of things that they
• 8:32
  want me to cook or
• 8:33
  SPEAKER_01: they'll send me pictures of things that they have cooked from my books,
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  SPEAKER_01: and it really gives me joy.
• 8:39
  SPEAKER_01: One of the things I say about cooking with me is,
• 8:42
  SPEAKER_01: it's not fussy food,
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  SPEAKER_01: it's not going to be challenging,
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  SPEAKER_01: it's not hard,
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  SPEAKER_01: but it's just going to be tasty,
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  SPEAKER_01: and you're going to have good food that you can make for your family.
• 8:51
  SPEAKER_01: So with that said, here's what we are making tonight.
• 8:55
  SPEAKER_01: We are making my very easy roasted Brussels sprouts.
• 9:00
  And I already started them because they take about 30 minutes
• 9:04
  in the oven for step one.
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  SPEAKER_01: But what I did was I took Brussels sprouts,
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  SPEAKER_01: and if they're like this big,
• 9:11
  SPEAKER_01: I cut them into quarters.
• 9:12
  SPEAKER_01: If they're the little small ones, I cut them into half.
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  SPEAKER_01: And I tossed them with some olive oil and some salt,
• 9:18
  SPEAKER_01: and I put them in my oven in a cast iron skillet.
• 9:21
  SPEAKER_01: You could also cook them on the stovetop if you wanted.
• 9:24
  But these Brussels sprouts are so tasty and so easy,
• 9:28
  and they're perfect for entertaining.
• 9:31
  What I love about entertaining is I love to gather people from
• 9:35
  different walks of
• 9:36
  life or people that don't know each other or people that all
• 9:39
  have something in
• 9:39
  SPEAKER_01: common.
• 9:40
  SPEAKER_01: So I was saying this on my radio show.
• 9:43
  SPEAKER_01: Everyone is so busy.
• 9:44
  SPEAKER_01: I have a strategy for gathering.
• 9:47
  SPEAKER_01: What I do is I plan about two months out,
• 9:50
  SPEAKER_01: and I just figure out a date that I have open,
• 9:52
  SPEAKER_01: and I usually will invite 12 people.
• 9:54
  SPEAKER_01: Could be couples, could be single people.
• 9:56
  SPEAKER_01: My next event is a gathering of food ladies, people in the food business.
• 10:00
  SPEAKER_01: Some of them know each other, some of them don't.
• 10:02
  SPEAKER_01: And I just basically say, this is the day.
• 10:04
  SPEAKER_01: And I invite people.
• 10:06
  SPEAKER_01: And then most people that are two months out can make it, right?
• 10:11
  So you get a lot of that back and forth doesn't have to happen
• 10:14
  of can you come,
• 10:15
  SPEAKER_01: can you not come?
• 10:16
  SPEAKER_01: And I can spend time thinking about what I want to cook.
• 10:20
  And it feels less pressure because I've got a lot of time to
• 10:22
  lead into it.
• 10:23
  SPEAKER_01: I do this probably three or four times a year.
• 10:27
  SPEAKER_01: I like to do brunches because they're super easy.
• 10:29
  SPEAKER_01: Anyone can come to a brunch.
• 10:31
  But I'm doing a dinner coming up in a couple weeks in November
• 10:33
  just because I want
• 10:35
  SPEAKER_01: to cook all the cozy fall things that I like to cook.
• 10:37
  But the moral of the story is entertaining is a great way to
• 10:42
  expand your community,
• 10:43
  SPEAKER_01: to meet new people.
• 10:45
  SPEAKER_01: It doesn't have to be fancy.
• 10:46
  SPEAKER_01: You can order pizza.
• 10:47
  SPEAKER_01: You can make frozen pizza and beer.
• 10:49
  You can have a crockpot gathering where everybody crocks
• 10:52
  something and you just lay
• 10:53
  SPEAKER_01: them out on the table with some bowls.
• 10:56
  SPEAKER_01: I just love the idea that as social media and as COVID,
• 11:00
  SPEAKER_01: our worlds kind of got really small and shrunken.
• 11:03
  And most of my experiences in my life that I think have been
• 11:07
  the most meaningful
• 11:08
  SPEAKER_01: have been when I've been with an open heart,
• 11:10
  SPEAKER_01: with new people, new adventures.
• 11:12
  SPEAKER_01: It's why I like to travel.
• 11:13
  SPEAKER_01: It's why Kurt and I bought the van.
• 11:16
  SPEAKER_01: We just can always find new adventures to be had,
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  SPEAKER_01: and it usually starts around the table with food.
• 11:21
  SPEAKER_01: Jacques Pepin,
• 11:22
  SPEAKER_01: who is a legend,
• 11:24
  SPEAKER_01: his book,
• 11:26
  SPEAKER_01: he has a memoir,
• 11:27
  SPEAKER_01: and I want to say it's called The Art of Eating Well.
• 11:31
  SPEAKER_01: And that's probably not right, but it's a great memoir.
• 11:33
  SPEAKER_01: You should seek it out.
• 11:35
  SPEAKER_01: He's 90 years old,
• 11:36
  SPEAKER_01: and to celebrate his 90th birthday,
• 11:37
  SPEAKER_01: the Jacques Pepin Foundation is encouraging people to entertain.
• 11:40
  SPEAKER_01: I will put a link to the notes in the website.
• 11:45
  SPEAKER_01: They've got invitations.
• 11:46
  SPEAKER_01: They've got sample menus.
• 11:48
  Basically,
• 11:48
  this idea of gather because gathering is fun,
• 11:51
  and we hope you guys all do it.
• 11:53
  SPEAKER_01: So here we are.
• 11:54
  SPEAKER_01: We are going to be cooking the Brussels sprouts, which are in the oven.
• 11:59
  We're also going to be cooking something from my book that I'm
• 12:02
  real excited about,
• 12:03
  SPEAKER_01: and it is these scallops.
• 12:06
  SPEAKER_01: There is a dish at the Supper Club in Wisconsin,
• 12:09
  the same one where I used to eat my grandmother's cherries out
• 12:11
  of the drinks.
• 12:12
  that is a broiled scallop dish at a place in Wapaka,
• 12:16
  Wisconsin,
• 12:17
  and it's called Simpsons.
• 12:18
  SPEAKER_01: It's an old-fashioned supper club.
• 12:20
  SPEAKER_01: And these scallops, I just love them.
• 12:22
  SPEAKER_01: And we've tried to get the recipe a million times.
• 12:25
  SPEAKER_01: Someone thinks they have the recipe, but I don't think it's right.
• 12:30
  SPEAKER_01: So I wanted to recreate that, and I endeavored to do that for the book.
• 12:35
  SPEAKER_01: They are served in the book,
• 12:38
  SPEAKER_01: on a really easy rice dish, but it takes 45 minutes.
• 12:43
  SPEAKER_01: So I'm not going to make it tonight.
• 12:45
  SPEAKER_01: We're going to do a shortcut.
• 12:46
  But I want to tell you about the recipe because it's real easy
• 12:50
  and it's great to
• 12:51
  SPEAKER_01: make for a party.
• 12:53
  SPEAKER_01: So basically, this is the picture in the book.
• 12:58
  SPEAKER_01: And what I would do is you make a risotto.
• 13:03
  SPEAKER_01: And we're going to make risotto tonight,
• 13:04
  but we're going to do it in my instant hot because it's going
• 13:06
  to go a lot faster.
• 13:08
  SPEAKER_01: Basically,
• 13:08
  SPEAKER_01: you put the rice,
• 13:10
  SPEAKER_01: the butter,
• 13:10
  SPEAKER_01: the onions,
• 13:12
  SPEAKER_01: the kosher salt,
• 13:13
  SPEAKER_01: the pepper,
• 13:14
  SPEAKER_01: the lemon juice.
• 13:15
  You put everything in a skillet and you cover it up with
• 13:20
  aluminum foil to seal it.
• 13:22
  SPEAKER_01: And then you put it in the oven for 45 minutes.
• 13:26
  SPEAKER_01: And what happens is, is all the liquid gets absorbed by the rice.
• 13:30
  SPEAKER_01: And then to finish it, you quickly stir in lemon juice and Parmesan.
• 13:34
  SPEAKER_01: So it's like an easy risotto version.
• 13:38
  SPEAKER_01: This dish that I'm making with the scallops has a lot of butter.
• 13:43
  SPEAKER_01: So having it served on the rice...
• 13:46
  SPEAKER_01: like I did here, is awesome.
• 13:49
  SPEAKER_01: And I'm going to use, I have a couple of these pans.
• 13:52
  SPEAKER_01: They're technically a paella pan from Dansk.
• 13:55
  SPEAKER_01: I have small ones and I have large ones.
• 13:57
  SPEAKER_01: For a big dinner party,
• 13:58
  I would make the risotto and I would probably make a double
• 14:02
  batch because it only
• 14:03
  SPEAKER_01: serves four.
• 14:04
  I would make that right in a big paella pan and then I would do
• 14:08
  the scallops and I
• 14:09
  SPEAKER_01: would serve all of that in one big platter on the top.
• 14:13
  So because I can't do that tonight because I didn't have time
• 14:17
  to do all the rice in
• 14:18
  SPEAKER_01: the oven,
• 14:19
  SPEAKER_01: we're going to do an instant pot risotto.
• 14:22
  SPEAKER_01: And this takes five minutes.
• 14:25
  SPEAKER_01: Now, it's kind of like the Rachel Ray five or 30-minute meals where...
• 14:30
  SPEAKER_01: They didn't factor in like some of the cooking time.
• 14:33
  SPEAKER_01: So we have a little bit of that happening here too.
• 14:37
  But suffice it to say,
• 14:38
  it's a really easy way to get dinner on the table if you want
• 14:43
  rice.
• 14:44
  So we're going to make just like a plain lemony rice that's
• 14:47
  going to go underneath our scallops.
• 14:49
  SPEAKER_01: So let's get this started.
• 14:53
  SPEAKER_01: If you don't have an Instant Pot, it's fine.
• 14:56
  You can use another pressure cooker or you can not use a
• 14:59
  pressure cooker at all.
• 15:00
  SPEAKER_01: I love my Instant Pot.
• 15:02
  SPEAKER_01: I'm going to go ahead and just kind of move it into the frame here.
• 15:06
  SPEAKER_01: So just a little bit of arranging.
• 15:08
  SPEAKER_01: Hang on.
• 15:14
  I'm going to go ahead and put it on the manual,
• 15:17
  or excuse me,
• 15:18
  on the saute setting.
• 15:20
  SPEAKER_01: What's great about the Instant Pot is...
• 15:24
  SPEAKER_01: It is a pressure cooker, but it's also a slow cooker.
• 15:27
  SPEAKER_01: So you can really do a lot of things with it.
• 15:30
  And you know how when you're making slow cooker recipes,
• 15:32
  they have you like while on the meat?
• 15:35
  SPEAKER_01: Well, you can do all that in one pot here.
• 15:37
  SPEAKER_01: You don't have to mess up a different pot.
• 15:39
  SPEAKER_01: It's all happening inside your Instant Pot.
• 15:43
  SPEAKER_01: So I've put about a tablespoon of butter.
• 15:45
  SPEAKER_01: I also have some olive oil in there.
• 15:48
  SPEAKER_01: And we're just going to saute, let that come up to temperature.
• 15:55
  SPEAKER_01: And then we're going to saute our rice for about three minutes.
• 16:00
  SPEAKER_01: And I'm making a half a recipe.
• 16:02
  SPEAKER_01: This recipe is at stephaniesdish.com and I'll put that in the notes too.
• 16:07
  I'm making a half a recipe just because I'm the only one that's
• 16:10
  going to be eating
• 16:10
  SPEAKER_01: tonight and I don't want to waste food.
• 16:13
  So I've got a little bit of olive oil,
• 16:17
  the butter,
• 16:17
  and I'm going to make a half a cup of rice.
• 16:20
  And I've got about a third of a cup of diced onions,
• 16:24
  a couple of minced garlic cloves.
• 16:26
  SPEAKER_01: They're real small today.
• 16:28
  SPEAKER_01: And that's what we're going to use to flavor our rice.
• 16:31
  SPEAKER_01: And it will be something that I can serve my scallops on.
• 16:35
  SPEAKER_01: While that's coming up to temp and getting to where I can cook the rice,
• 16:42
  I'm going to just check on the Brussels sprouts that are
• 16:45
  already in the oven.
• 16:52
  SPEAKER_02: Oh yeah, we're cooking along great.
• 16:55
  SPEAKER_01: So you can see they have caramelized bits.
• 16:59
  SPEAKER_01: They're just a pain.
• 17:00
  SPEAKER_01: They're in the cast iron skillet there.
• 17:03
  SPEAKER_01: They've got some brown bits and they're getting a little bit caramelized.
• 17:08
  SPEAKER_01: And this is exactly what I want.
• 17:11
  SPEAKER_01: You can do this again on the stovetop or you can do it in the oven.
• 17:17
  SPEAKER_01: But the next thing I'm going to show you is the game changer.
• 17:22
  SPEAKER_01: Buy yourself some fig jam.
• 17:24
  SPEAKER_01: This happens to be the Stonewall Kitchen fig jam.
• 17:28
  SPEAKER_01: You can also use orange marmalade if you have some of that.
• 17:33
  SPEAKER_01: You could use apricot jam.
• 17:35
  SPEAKER_01: Whatever you're feeling is the jam you're going to use.
• 17:39
  SPEAKER_01: And what you're going to do is just use about a tablespoon of jam.
• 17:43
  SPEAKER_01: And you're going to throw it right in there.
• 17:47
  You're going to go ahead and you're going to toss pretzel
• 17:49
  sprouts with the jam.
• 17:52
  Another thing you could use is something that people aren't
• 17:56
  super familiar with,
• 17:57
  SPEAKER_01: but it's super delicious.
• 17:59
  SPEAKER_01: It's a pomegranate syrup.
• 18:02
  SPEAKER_01: They use it a ton in the Middle East.
• 18:04
  I'm bringing folks to Turkey in April,
• 18:06
  and I bet we'll see a lot of pomegranate syrup.
• 18:09
  SPEAKER_01: If you'd like more information about the trip...
• 18:12
  SPEAKER_01: The trip is happening,
• 18:15
  SPEAKER_01: and we are going to be collecting payments for it by January 1st,
• 18:21
  SPEAKER_01: but it's going to be a small group trip of about 12 of us.
• 18:25
  Okay,
• 18:26
  so my butter is really cooking here,
• 18:28
  so I'm going to turn my sake off.
• 18:32
  SPEAKER_01: Coffee jam and my rice.
• 18:37
  SPEAKER_01: I'm just going to get all of my rice and my onions cooking.
• 18:43
  SPEAKER_01: on my sauté feature in my Instant Pot.
• 18:46
  This would just be like you're cooking it in the skillet on the
• 18:48
  stove,
• 18:48
  right?
• 18:51
  SPEAKER_01: Okay, I'm going to turn right side more.
• 18:55
  SPEAKER_01: And we'll finish our Brussels sprouts once we get these going.
• 18:59
  SPEAKER_01: Okay, so the onions are being sautéed.
• 19:02
  SPEAKER_01: My arboreal rice is getting sautéed with that butter, olive oil.
• 19:10
  SPEAKER_01: I'm going to add my garlic clove.
• 19:15
  And I'm going to add a cup and a half of chicken broth,
• 19:18
  some salt,
• 19:19
  and some pepper.
• 19:20
  SPEAKER_01: And I'm going to go ahead and secure my pot.
• 19:25
  SPEAKER_01: And it's going to cook for five minutes.
• 19:28
  SPEAKER_01: Now, when it says five minutes, it has to come up to temperature.
• 19:31
  SPEAKER_01: I'm just going to measure in here.
• 19:37
  SPEAKER_01: That's about a cup and a half.
• 19:41
  And I'm going to add a little bit of salt,
• 19:44
  some pepper,
• 19:44
  and I'm going to get my lid on.
• 19:50
  SPEAKER_01: And that is all for my five-minute risotto.
• 19:54
  SPEAKER_01: Just kind of stirring and make sure all the rice is down in the liquid.
• 19:57
  SPEAKER_01: And I'm going to turn my pot on.
• 20:02
  SPEAKER_01: I'm going to add just a tiny bit more liquid.
• 20:07
  SPEAKER_01: I want to make sure that all of my rice...
• 20:11
  SPEAKER_01: is covered by liquid.
• 20:14
  SPEAKER_01: I'm going to seal my top, and I've got a plastic silicone liner in there.
• 20:20
  SPEAKER_01: Make sure that's adhered.
• 20:22
  SPEAKER_01: I'm going to seal my top.
• 20:25
  SPEAKER_01: I'm going to make sure that this is set to sealing.
• 20:29
  SPEAKER_01: You can see that.
• 20:31
  And I'm going to go ahead,
• 20:33
  and I have to turn this off to turn it back on again.
• 20:36
  SPEAKER_01: That's the one
• 20:39
  SPEAKER_01: feature that I don't love, but it's going to be on manual.
• 20:43
  SPEAKER_01: Come on, I've got to change it.
• 20:45
  SPEAKER_00: Come on.
• 20:55
  SPEAKER_01: Okay, here we go.
• 20:57
  SPEAKER_01: I'm going to do it on manual for five minutes.
• 21:00
  Now it's going to take longer than five minutes because the pot
• 21:03
  has to come up to temp.
• 21:05
  SPEAKER_01: But when it does, it's going to start spitting.
• 21:08
  SPEAKER_01: And that's the part that people get scared about.
• 21:10
  SPEAKER_01: So I'm going to leave this kind of to the side so that when that happens,
• 21:14
  SPEAKER_01: you guys can watch with me.
• 21:17
  SPEAKER_01: All right.
• 21:18
  SPEAKER_01: In the meantime, we're going to finish our Brussels sprouts.
• 21:23
  SPEAKER_01: I put the pomegranate syrup.
• 21:26
  SPEAKER_01: I've got the fig jam.
• 21:28
  SPEAKER_01: And I use the pomegranate syrup just because I have it and I like it.
• 21:33
  SPEAKER_01: You could just go straight with the fig jam.
• 21:35
  SPEAKER_01: You could add balsamic if you want to.
• 21:38
  SPEAKER_01: So I'm just sort of stirring these in.
• 21:41
  And I'm just going to put this in the oven for like five
• 21:44
  minutes more so that it
• 21:46
  SPEAKER_01: can finish and that jam can get all caramelized in here.
• 21:52
  SPEAKER_01: And that's how you make quick and easy Brussels sprouts.
• 21:58
  SPEAKER_02: I'm going to turn my timer on.
• 22:03
  SPEAKER_01: Brussels sprouts are something, too, I eat at room temperature.
• 22:06
  SPEAKER_01: A lot of times I make them before people come.
• 22:09
  SPEAKER_01: I think they still taste great.
• 22:11
  SPEAKER_01: You do you.
• 22:13
  SPEAKER_01: Okay, so we have our risotto cooking.
• 22:17
  SPEAKER_01: We've got our drink.
• 22:19
  SPEAKER_01: We've made our Brussels sprouts.
• 22:21
  SPEAKER_01: Those are going to be finished.
• 22:22
  SPEAKER_01: Let us finish with our scallop dish or get it started.
• 22:28
  SPEAKER_01: Okay, so we are making broiled scallops.
• 22:31
  And what we're going to do is we're going to put a quarter cup
• 22:34
  of butter in our pan.
• 22:36
  And we are going to put our scallops in a bag with a bunch of
• 22:39
  seasoning and we are
• 22:39
  SPEAKER_01: going to shake it.
• 22:44
  SPEAKER_01: We are also going to add a quarter cup of cooking wine.
• 22:47
  Now,
• 22:47
  if I was having a dinner party,
• 22:49
  I would just use whatever white wine I'm serving.
• 22:53
  I'm not having a dinner party tonight,
• 22:55
  so I don't have any white wine open.
• 22:57
  SPEAKER_01: So I'm using cooking wine.
• 22:58
  SPEAKER_01: And you're going to use a quarter cup.
• 23:04
  SPEAKER_01: I just want to make sure that it's a quarter cup.
• 23:08
  SPEAKER_00: Yes, it is.
• 23:11
  SPEAKER_00: That's about a quarter cup.
• 23:13
  SPEAKER_01: You're also going to have about a quarter cup of lemon juice.
• 23:17
  SPEAKER_01: My friend Joy,
• 23:18
  SPEAKER_01: that I was talking about earlier,
• 23:20
  SPEAKER_01: she saw me on one of my episodes crush a citrus juicer,
• 23:25
  SPEAKER_01: so she bought me what she says is the ultimate juicer.
• 23:29
  SPEAKER_01: This is my first time using it.
• 23:32
  SPEAKER_01: So Joy, if you're watching, we'll see.
• 23:36
  She says it's just like the bomb diggity,
• 23:38
  and it's way better than the other ones.
• 23:40
  SPEAKER_01: Okay.
• 23:41
  SPEAKER_01: See our pot steaming,
• 23:44
  SPEAKER_01: coming up to temp,
• 23:46
  SPEAKER_01: and it started going,
• 23:47
  SPEAKER_01: and steam's coming out,
• 23:49
  SPEAKER_01: and there's a little mechanism inside that popped up,
• 23:52
  SPEAKER_01: and now all the pressure is inside the Instant Pot,
• 23:56
  SPEAKER_01: and it's building pressure to cook it.
• 23:58
  SPEAKER_01: Ooh, this is pretty great.
• 24:01
  SPEAKER_01: So I need a quarter cup of lemon juice, which is generally about a lemon,
• 24:07
  So we've got the whipline in here,
• 24:09
  the lemon juice,
• 24:11
  and I've got a hunk of butter.
• 24:15
  I'm going to go ahead and stick this in the oven to melt with
• 24:20
  my Brussels sprouts.
• 24:27
  SPEAKER_01: Meanwhile,
• 24:27
  SPEAKER_01: back at the ranch,
• 24:29
  SPEAKER_01: I've always wanted to say that,
• 24:31
  SPEAKER_01: I'm going to put some flour in a bag.
• 24:34
  SPEAKER_01: I have a half a cup.
• 24:39
  SPEAKER_01: I've also got some seasoned salt.
• 24:42
  SPEAKER_01: You can use like a Lowry's if you'd like.
• 24:46
  SPEAKER_01: I have some paprika, not smoked, just regular.
• 24:49
  SPEAKER_01: And I have some pepper.
• 24:52
  SPEAKER_01: And I have some salt.
• 24:57
  SPEAKER_01: And I'm going to just shake all that up in my bag.
• 25:00
  SPEAKER_01: This is going to be the seasoning for my salads.
• 25:07
  SPEAKER_01: I didn't really measure my flour.
• 25:12
  SPEAKER_01: I probably should have, but it looks like I've got enough in there.
• 25:16
  SPEAKER_01: Okay.
• 25:16
  SPEAKER_01: I am taking, I want to show you the scallops that I bought.
• 25:21
  SPEAKER_01: Just sea scallops.
• 25:23
  SPEAKER_01: Bought them at fresh time.
• 25:24
  SPEAKER_01: You can get better scallops from your fishmonger.
• 25:27
  SPEAKER_01: I didn't have time.
• 25:28
  SPEAKER_01: They also have not whole foods.
• 25:30
  The key to the scallops is you thaw them out,
• 25:34
  and then you want to make sure that they're dry.
• 25:39
  So I just squeeze them a tiny bit in a paper towel before I
• 25:42
  throw them in the bag.
• 25:44
  Just to release any moisture,
• 25:45
  because that's going to help them caramelize in the butter
• 25:48
  sauce.
• 25:51
  SPEAKER_01: So again,
• 25:52
  SPEAKER_01: just kind of patting them,
• 25:54
  SPEAKER_01: squeezing them,
• 25:56
  SPEAKER_01: getting any extra moisture out of them that I can.
• 26:03
  SPEAKER_01: I never cooked scallops or fish at home for the longest time.
• 26:08
  SPEAKER_01: And now I love doing it for dinner parties because honestly,
• 26:12
  cooking like a whole side of salmon or a bunch of fish at the
• 26:16
  last minute that
• 26:17
  SPEAKER_01: you're just broiling is very easy.
• 26:21
  SPEAKER_01: You can make all your sides ahead.
• 26:24
  SPEAKER_01: You can have a nice big generous ball salad.
• 26:26
  SPEAKER_01: And your dinner party almost makes itself.
• 26:32
  SPEAKER_01: A lot of what people stress out about at dinner parties is
• 26:36
  It's just the last minute,
• 26:37
  like,
• 26:38
  everything having to be ready at the right time.
• 26:40
  And if you just do a little preparation in advance,
• 26:44
  you're kind of gaming the system.
• 26:45
  SPEAKER_01: All right.
• 26:50
  SPEAKER_01: I live in the city, but I also live in an oak forest in the city.
• 26:57
  SPEAKER_01: in Minneapolis.
• 26:58
  SPEAKER_01: And at night, in the fall, there's a lot of critters out there.
• 27:04
  SPEAKER_01: So Stanley is always alerting me,
• 27:06
  SPEAKER_01: too,
• 27:07
  SPEAKER_01: that a possum might be out there,
• 27:09
  SPEAKER_01: a raccoon,
• 27:10
  SPEAKER_01: we have turkeys.
• 27:18
  SPEAKER_02: Okay.
• 27:20
  SPEAKER_02: Our Brussels sprouts are done.
• 27:22
  SPEAKER_01: Just going to set those here to cool.
• 27:24
  SPEAKER_01: My butter in my dish in there is not fully melted,
• 27:27
  SPEAKER_01: so I'm just going to give that another minute.
• 27:33
  SPEAKER_01: Still putting my scallops in my bag here, my shake and bake bag.
• 27:37
  SPEAKER_01: Doesn't that, it's not a Ricky Bobby line, shake and bake.
• 27:44
  SPEAKER_01: Once I get these scallops all ready to go,
• 27:47
  SPEAKER_01: they're going to boil for four to six minutes,
• 27:49
  SPEAKER_01: so it's not going to take long.
• 27:50
  SPEAKER_01: I want to check on our risotto.
• 27:55
  SPEAKER_01: You can see in the risotto,
• 27:57
  SPEAKER_01: if you can see the timer here,
• 28:02
  SPEAKER_01: it started out at five minutes because it's five-minute instant risotto,
• 28:06
  SPEAKER_01: and it's now down to two minutes.
• 28:10
  SPEAKER_01: So we're going to let it pressure cook.
• 28:13
  SPEAKER_01: For five minutes.
• 28:14
  SPEAKER_01: And then when it's done.
• 28:15
  SPEAKER_01: I'm going to give it a quick stir.
• 28:17
  SPEAKER_01: Stir in some lemon juice.
• 28:19
  SPEAKER_01: Some parmesan cheese.
• 28:21
  SPEAKER_01: And kind of give it that nice reflux finish.
• 28:26
  SPEAKER_01: Alright.
• 28:26
  SPEAKER_01: So we have our scallops in our shake and bake bag.
• 28:32
  SPEAKER_01: And I'm just shaking them.
• 28:34
  SPEAKER_01: Baking them.
• 28:36
  SPEAKER_01: Getting them all coated.
• 28:37
  SPEAKER_01: With the flour and the seasoning mixture.
• 28:43
  Okay,
• 28:44
  I'm going to take my pan out of the oven that has the melted
• 28:49
  butter.
• 28:49
  SPEAKER_01: I usually do this facing my oven or putting it on top of the oven.
• 28:58
  SPEAKER_01: I'm going to face you.
• 28:59
  SPEAKER_01: And we're going to go ahead and put the scallops in our pan.
• 29:16
  SPEAKER_01: Okay, that's our Instant Pot telling me that our rice is ready.
• 29:21
  SPEAKER_01: Once something comes up to temperature and it's done,
• 29:25
  SPEAKER_01: it starts to do what's called a natural release.
• 29:29
  SPEAKER_01: And it goes back and it starts counting like L001.
• 29:36
  SPEAKER_01: And some recipes will have you do like five minutes of natural release.
• 29:40
  SPEAKER_01: All that means is that once it's done,
• 29:42
  you let it come up to temperature or come down in temperature
• 29:46
  and pressure for
• 29:47
  SPEAKER_01: however many minutes of the natural release.
• 29:52
  SPEAKER_01: This recipe doesn't need natural release time.
• 29:56
  I'm just not ready to deal with my risotto yet because I've got
• 29:58
  my scallops going.
• 29:59
  SPEAKER_01: So I'm just going to let it sit in there a minute.
• 30:01
  SPEAKER_01: It'll be fine.
• 30:04
  SPEAKER_01: All right, so I've got my scallops in the butter.
• 30:08
  SPEAKER_01: Now we're going to spoon some butter over each flowery scallop.
• 30:21
  SPEAKER_01: Hopefully you can see that.
• 30:26
  SPEAKER_01: This is the wine, the butter.
• 30:27
  SPEAKER_01: And we're going to put these under the broiler.
• 30:34
  SPEAKER_01: for four to six minutes.
• 30:36
  And a lot of that timing just depends on the size of the
• 30:39
  scallops you're using.
• 30:40
  These are pretty big,
• 30:41
  so I imagine we'll be in there for at least five minutes.
• 30:51
  SPEAKER_00: All right.
• 30:59
  SPEAKER_02: My broiler's on hide.
• 31:02
  I'm going to take a minute just to show you our beautiful
• 31:05
  Brussels sprouts here.
• 31:07
  SPEAKER_01: They're glossy.
• 31:10
  SPEAKER_01: They've got that jam on them.
• 31:11
  SPEAKER_01: Yum.
• 31:15
  SPEAKER_01: Perfectly tender.
• 31:17
  SPEAKER_00: Those are delicious.
• 31:19
  SPEAKER_01: All right.
• 31:20
  SPEAKER_00: These scallops are ready to go under the broiler.
• 31:22
  SPEAKER_00: Okay.
• 31:38
  SPEAKER_01: When you're broiling,
• 31:39
  make sure that your oven rack is close to the broiler because
• 31:45
  it needs to be close
• 31:46
  SPEAKER_01: to that heat source to broil.
• 31:48
  So I'm going to grab Stanley because he's just barking at
• 31:51
  something outside.
• 31:52
  Then we're going to stir our risotto and get ready for our
• 31:54
  scallops to be done.
• 31:55
  SPEAKER_01: Hang tight.
• 31:59
  SPEAKER_02: Come on, Stanley.
• 32:01
  SPEAKER_02: Come on.
• 32:01
  SPEAKER_02: Inside.
• 32:03
  SPEAKER_02: Inside.
• 32:06
  SPEAKER_01: Yeah, both possums don't care about you.
• 32:11
  SPEAKER_01: Okay, so we are going to stir in some Parmesan cheese into our risotto.
• 32:28
  SPEAKER_00: And then get a different spoon.
• 32:29
  SPEAKER_01: I'm going to come to the side here.
• 32:36
  SPEAKER_01: And before you can open the Instant Pot, you have to release the steam.
• 32:43
  SPEAKER_01: I don't know how much steam is in there,
• 32:45
  SPEAKER_01: if any,
• 32:45
  SPEAKER_01: because it's already been natural releasing for a while.
• 32:48
  SPEAKER_01: Oh yeah, there is some.
• 32:50
  SPEAKER_01: So I just release the steam.
• 32:54
  The Instant Pot won't let me open it until all the steam has
• 32:57
  been released.
• 32:58
  SPEAKER_01: It's a very safe mechanism to use.
• 33:04
  SPEAKER_01: I'm going to stir in a little bit of Parmesan cheese.
• 33:06
  SPEAKER_01: The recipe, I think, calls for a quarter cup.
• 33:08
  SPEAKER_01: I made a half a recipe.
• 33:18
  SPEAKER_01: This is really, I mean, so easy to do.
• 33:22
  SPEAKER_01: That was like easily like, what, 10 minutes total from beginning to end.
• 33:29
  SPEAKER_01: I'm stirring in my cheese.
• 33:36
  SPEAKER_01: I'm going to add just a tiny bit of lemon juice.
• 33:41
  SPEAKER_01: I love lemon.
• 33:44
  SPEAKER_01: And actually, I'm going to do a little zest, too.
• 33:46
  SPEAKER_00: Okay.
• 33:53
  SPEAKER_00: A little juice.
• 33:56
  SPEAKER_01: Going to use the juicer here.
• 33:57
  SPEAKER_01: That is quickly becoming a fave.
• 34:00
  SPEAKER_01: Thank you, Joy.
• 34:02
  SPEAKER_01: And just get that stirred up a little bit.
• 34:05
  SPEAKER_01: All right.
• 34:07
  SPEAKER_01: I'm going to show you how delicious this risotto is.
• 34:12
  SPEAKER_01: Can you see?
• 34:14
  SPEAKER_01: Can you see?
• 34:19
  SPEAKER_01: It's so good.
• 34:19
  SPEAKER_01: It's already done.
• 34:21
  SPEAKER_01: Looks delicious.
• 34:22
  SPEAKER_01: So, I'm going to just put my lid on.
• 34:29
  SPEAKER_01: I'm going to scooch it over.
• 34:32
  SPEAKER_01: I've got my rice done.
• 34:35
  SPEAKER_01: Now I'm just waiting for my scallops to be done.
• 34:40
  SPEAKER_01: Cheers.
• 34:43
  SPEAKER_01: And then I have a tiny surprise at the end that I'm going to show you.
• 34:45
  SPEAKER_01: All right, just checking on my scallops.
• 34:51
  SPEAKER_01: Oh yeah, they already look so good.
• 34:54
  SPEAKER_01: They're not done, but they look amazing.
• 34:56
  SPEAKER_01: Okay, so two more minutes on the scallops.
• 34:59
  SPEAKER_01: I want to show you another recipe from the True North Cabin Cookbook.
• 35:03
  SPEAKER_01: And this one I made on the Jason show on TV today.
• 35:07
  SPEAKER_01: Pecan bars.
• 35:08
  SPEAKER_01: If you are someone...
• 35:10
  SPEAKER_01: that can't make pie crust, this is the recipe for you.
• 35:14
  SPEAKER_01: And I actually had three people tell me today,
• 35:16
  SPEAKER_01: and I've kind of thought this,
• 35:18
  SPEAKER_01: but I've never said it out loud.
• 35:19
  SPEAKER_01: These might even be better than pie.
• 35:23
  SPEAKER_01: So it's a press-in shortbread crust.
• 35:26
  SPEAKER_01: And you guys, look at that ambrosia.
• 35:31
  SPEAKER_01: It's full of brown sugar, the corn syrup.
• 35:35
  SPEAKER_01: It's got pecans laid in the top.
• 35:38
  SPEAKER_01: It's got this really delicious shortbread crust.
• 35:43
  SPEAKER_01: They're great for a potluck.
• 35:45
  SPEAKER_01: Great for people that can't do pie crust.
• 35:49
  SPEAKER_01: When it's done...
• 35:51
  SPEAKER_01: You cook the crust for like 20 minutes.
• 35:55
  SPEAKER_01: Then you pour the ingredients on the top of the crust.
• 35:59
  SPEAKER_01: Then you lay the pecans one by one by one by one in cute little rows.
• 36:03
  SPEAKER_01: And then you flake Maldon sea salt all over the top.
• 36:07
  SPEAKER_01: So it's like a salty, delicious, shortbread-y, caramely bite.
• 36:13
  SPEAKER_01: These are so good.
• 36:14
  SPEAKER_01: Everyone in the office loves them.
• 36:17
  SPEAKER_01: If you are someone that's a Frida pie, this is your best friend.
• 36:20
  SPEAKER_01: They are the Pecan Pie Bars.
• 36:23
  SPEAKER_01: They're in the True North Cabin Cookwood.
• 36:24
  SPEAKER_01: Their recipe is also published today on stephaniesdish.com.
• 36:29
  SPEAKER_01: Not only do you want to make it,
• 36:30
  SPEAKER_01: but you want to share it with your friends that are having aches about
• 36:34
  SPEAKER_01: Thanksgiving.
• 36:35
  SPEAKER_01: Right now, on my website, I have 50 recipes of Thanksgiving goodness.
• 36:40
  SPEAKER_01: Sides, delicious salads, desserts.
• 36:44
  We made a punch on Jason's show today that can be served
• 36:47
  alcoholic or non-alcoholic.
• 36:51
  SPEAKER_01: It's great for a party.
• 36:53
  SPEAKER_01: And I'm just going to put my little bar over here.
• 36:55
  SPEAKER_01: I think our scallops are done.
• 36:57
  SPEAKER_01: So let us get them out of the oven.
• 37:09
  SPEAKER_02: Okay.
• 37:11
  SPEAKER_01: They are very roasty and toasty.
• 37:16
  SPEAKER_01: I'm going to go ahead and just give it a feel with my finger.
• 37:20
  SPEAKER_01: I can tell based on how firm the scallops are that they're done.
• 37:24
  SPEAKER_01: Some of the bigger ones are a little ooey,
• 37:29
  so I may just go in like one more minute because the bigger
• 37:37
  ones are a little soft
• 37:38
  SPEAKER_01: still.
• 37:51
  SPEAKER_01: Okay.
• 37:54
  SPEAKER_01: And that is it.
• 37:55
  So I should probably dish up a plate so you can see what
• 38:01
  everything's going to look like,
• 38:02
  right?
• 38:03
  SPEAKER_01: We've got a plate here.
• 38:05
  SPEAKER_01: We'll go ahead and we'll get some risotto.
• 38:17
  SPEAKER_02: It's going to look real pretty.
• 38:24
  SPEAKER_01: I got these plates in Italy.
• 38:26
  SPEAKER_01: They have cute little fish on them.
• 38:28
  SPEAKER_01: So we've got our risotto there.
• 38:33
  SPEAKER_01: I'm going to cut a little bit of lemon, squeeze over the top.
• 38:41
  I'm also going to grab a little parsley,
• 38:44
  just because my rice looks a little naked and white.
• 38:54
  SPEAKER_01: You know the trick about keeping your herbs in the mason jars, right?
• 38:57
  SPEAKER_01: And they last forever.
• 38:59
  SPEAKER_01: I've had this parsley at least eight days.
• 39:03
  SPEAKER_01: Still looks brand new.
• 39:07
  SPEAKER_01: You put it in water and seal it up and put it in the fridge.
• 39:15
  SPEAKER_01: This one, I didn't even have water in it because...
• 39:19
  SPEAKER_01: I was at the TV station when I put it back and I forgot.
• 39:23
  SPEAKER_01: And again, it's going on eight days.
• 39:25
  SPEAKER_01: Just that dramatically sealed environment is great.
• 39:31
  SPEAKER_01: Okay.
• 39:33
  SPEAKER_00: Scallops are for sure died now.
• 39:43
  SPEAKER_01: Look at that.
• 39:45
  SPEAKER_01: All that buttery goodness.
• 39:47
  SPEAKER_01: Now,
• 39:47
  SPEAKER_01: if I was making this for a dinner party,
• 39:49
  SPEAKER_01: I would have my big rice ready,
• 39:53
  SPEAKER_01: I would lay my scallops down,
• 39:55
  SPEAKER_01: I would pour my sauce over it,
• 39:57
  SPEAKER_01: and it would be a one-pot masterpiece.
• 40:01
  In this instance,
• 40:03
  I'm just going to spoon it over my little dish here for my
• 40:07
  dinner.
• 40:09
  SPEAKER_01: You guys, this has been real fun.
• 40:11
  SPEAKER_01: If you want to find the True North Cabin Cook Bluff, you can find it
• 40:15
  SPEAKER_01: at Amazon or at your favorite bookstore.
• 40:18
  SPEAKER_01: It is pretty much everywhere.
• 40:21
  SPEAKER_01: A little greens here.
• 40:23
  SPEAKER_01: If you want to find Taste Buds with Stephanie,
• 40:27
  SPEAKER_01: you can watch all the episodes at stephaniesdish.com.
• 40:30
  We also have a YouTube channel called Taste Buds with Stephanie
• 40:32
  where they're all linked.
• 40:35
  SPEAKER_01: And the recipes all come from stephaniesdish.com.
• 40:39
  SPEAKER_01: So you can find the recipes for the show there.
• 40:43
  SPEAKER_01: I also have a YouTube cooking channel just called Stephanie's Dish.
• 40:49
  SPEAKER_01: You can watch other recipes there.
• 40:51
  SPEAKER_02: All right.
• 40:57
  Gonna go ahead and just put a little bit of that butter,
• 41:04
  wine sauce over my rice.
• 41:10
  SPEAKER_01: I mean, this is looking delightful.
• 41:14
  SPEAKER_01: Not dietetic, but delightful.
• 41:16
  SPEAKER_01: A little lemon juice.
• 41:20
  SPEAKER_01: All right, you guys.
• 41:21
  This is my scallops with my five-minute Instant Pot risotto
• 41:29
  with the delicious butter sauce.
• 41:32
  SPEAKER_01: I'm going to finish my pomegranate old-fashioned.
• 41:37
  And then I'm going to finish watching The Great British Bake
• 41:41
  Off and eat my pecan bun.
• 41:44
  SPEAKER_01: Thank you for watching.
• 41:45
  SPEAKER_01: Thank you for supporting my sub stack.
• 41:47
  SPEAKER_01: Thank you for supporting my work in general.
• 41:50
  SPEAKER_01: I am super grateful.
• 41:52
  SPEAKER_01: I love what I do.
• 41:53
  SPEAKER_01: It's super fun.
• 41:54
  SPEAKER_01: And you guys make it all possible.
• 41:56
  SPEAKER_01: So from me and Stanley, I just want to say good night.
• 42:00
  SPEAKER_01: I hope you try these recipes.
• 42:02
  SPEAKER_01: And if you do, send me a picture.
• 42:03
  SPEAKER_01: I'm always delighted.
• 42:04
  SPEAKER_01: I hope you have a great evening.
• 42:06
  SPEAKER_01: And thanks for watching.
• 42:15
  Thank you.