>>>
this morning on "today's kitchen," orange we glad the scatos are here? yes, we are. here with delicious recipes are marian, john,
anthony
, from restaurant by scato. good morning to you all.
>>
good morning.
>>
this looks fabulous.
>>
isn't it great? it's done with
blood oranges
. this is the artichoke salad with carrots, fennel and lemon and
olive oil
dressing. ann, it's so delicious and it's a great way to begin dinner on a gray day like we have today. that's why we chose oranges.
>>
thanks for reminding us.
>>
it brings a smile to everyone's face.
>>
and
vitamin c
.
>>
yeah.
>>
get us started on what you're making.
>>
john?
>>
i'm making shrimp with lemon and orange. i have the onion, garlic and
olive oil
and some butter. saute the shrimp for about a minute. very quick, this dish. we're then going to add the juices which are orange, lemon --
>>
oh, double tart! they would give you that recipe.
>>
yeah, because i am. another 30 seconds.
>>
he's doing well.
>>
some
chili peppers
. the dish cooks in literally three minutes.
>>
oh, arugala on top.
>>
just to wilt it a bit.
>>
and a little bit of salt there.
>>
salt.
>>
when it's done --
>>
well, i have also cooked some polenta.
>>
he said it cooks in three minutes. i'm sorry, john.
>>
sibling rivalry.
>>
so we serve it up, presto, on top of the polento.
>>
and you season it with orange on top.
>>
and toasted almonds.
>>
anthony
has the braised veal cheeks.
>>
how do you feel about them?
>>
you say they're good and tender.
>>
think about a succulent ossobuco.
>>
okay.
>>
we want to brown the beef cheeks.
>>
they really shrink up.
>>
this is a
dutch oven
, everything is in one pan. mirepoix of vegetables. saute those off in the drippings from the cheeks.
>>
okay.
>>
that's going to cook three to five minutes. we're going to add tomato sauce.
>>
wonderful.
>>
add a little
beef stock
.
>>
all right.
>>
salt and pepper
.
>>
and the whole jug of fresco wine.
>>
yeah. thyme, oregano and
red wine
.
>>
very nice.
>>
let it saute three to five minutes and we'll add the cheeks back again. you cover it, 350 for two hours. it's unbelievable. it just
falls apart
. to finish it, we're going to do
pine nuts
, fresh orange and garlic, a little
olive oil
.
>>
looks great.
>>
how did
anthony
do, john?
>>
nice. under three minutes.
>>
elena, you have dessert. the best part of the meal.
>>
how do you feel about
fruit salad
?
>>
i feel great about it.
>>
stop it. you are not doing
fruit salad
.
>>
we have caramel-dipped oranges.
>>
i feel better about that.
>>
with chocolate mascarpone. so we have
cocoa powder
. mix that up for me.
>>
i can.
>>
in here i have mascarpone which is triple italian
cream cheese
. we'll add
heavy cream
.
>>
this is not for the diet.
>>
definitely not. a little vanilla. we have sugar here. we'll keep whipping and whipping. then add the chocolate.
>>
ooh.
>>
and what's nice about this is you can make it, whip it, keep it in advance and serve it later to friends. here we have oranges.
>>
what's on the oranges here?
>>
we have them with pistachio and dates which we love.
>>
all right.
>>
we dip it in the caramel and here i have my finished product. once again, the mascarpone, oranges, dates and we'll top it off with toasted pistachio nuts.
>>
is this online?
>>
it's right here!
>>
where's the spoon?
>>
we have a little taste.
>>
because i love her.
>>
yum. this is all mine. i'm not sharing this with anyone. it's so good.
>>
uh-huh.
>>
isn't it amazing?
>>
best cheeks in town.
>>
no doubt.
>>
thank you, mama.
>>
much more coming up after this.
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