TODAY | October 08, 2012
>>> this morning on "today's kitchen," what's on the menu, a columbus day feast. we're preparing a special meal using some of the ingredients that christopher columbus had. guaranteed. okay. here to help us, mary, anthony and an. happy columbus day .
>> thank you.
>> happy columbus day .
>> he sailed with the prosciutto. tonight we invited christopher columbus to come to our restaurant tonight. we went to him on the nina, the pinta and --
>> santa maria .
>> the first thing we did, one of his favorites. it's a polenta with sauteed apples and prosciutto. he loved prosciutto, loved it.
>> good man.
>> now we have a new thing. these cans can be bought in kitchen supply stores or online, and they are sardine cans, and we make this appetizer with raw tuna, okay. and a little salt, garlic, a little pepperoni.
>> that looks good.
>> and some lemon.
>> but you don't serve it raw.
>> wait, wait, wait.
>> i can't wait. look. it's hot oil . whoa!
>> it just cooks it right up in there.
>> you bet.
>> and in two minutes we cover it.
>> and in two minutes, a merial.
>> oh, my gosh.
>> wow. listen, if you have a lot left over, can you make tuna salad tomorrow.
>> i love it. that's a show stopper. thank you so much.
>> over to anthony. this is your guy.
>> we're on the ship, right, we're rocking back and forth.
>> i'm with you.
>> what we having for dinner, who wants to eat? everybody is fishing, but we have stuff on board so let's start with like a fish stew. so let's use garlic.
>> okay. olive oil , a little olive oil . going to have a little onion on board. marjoram and oregano, a little red pepper. we're going to start with that, really let that cook really well, a little fennel.
>> he was on that ship for five days and it's all fresh.
>> on the ship saying what are we going to do today, you know what i'm saying? then we cook that down. we'll add the tomato. going to add a little white wine .
>> smells good.
>> that's going to reduce. tomato sauce , okay. now, the fish. i don't want to push the fish in the stew because it's going to break up. it's very tender. we're going to use a bronzino. cook this right on top, cover it and almost steam it. a little bit more salt, and a little olive oil . we're going to cover it for 10, 15 minutes . it's going to come up. we're going to serve it like this.
>> add a fresh day-old bread or crunchy bread.
>> in 10, 15 minutes , that's it to cook it right through.
>> that's all it takes.
>> would have been lucky to have that aboard that ship. that's beautiful.
>> all right.
>> what are we working on back here? a brown butter apple cake ?
>> that's right and even christopher columbus knew that butter makes everything taste better, you know, so here we're starting and it's apple season. choose which ever apple you like. we're sauteing it in some brown butter . we want it to soften.
>> you leave the skins on.
>> leave the skins on.
>> and then here we have our mixture of almond flour, regular flour and some sugar.
>> and now we're just going to add this in. i know it's a tight squeeze.
>> no, no, no, if i could just move you.
>> in other words, get out of my way.
>> on the ship there's not a lot of room.
>> so we mix this in.
>> now we're going to blend this to together, and once again it's pretty simple, yeah, and then we're going to add our egg whites.
>> we mix it together, vanilla, and then we'll put it in our pie shell.
>> how long do we bake it for?
>> we're going to make it for about 15 minutes at 350.
>> is that how long you blend it, just that fast?
>> it's a little more done.
>> well, you know.
>> i'm not used to --
>> we have all the time in the world.
>> this is truly a holiday.
>> so we are going to just mix this around. we'll bake it for about 15 minutes at 350, and then this is what it shall look like, and we top it off with some caramel sauce.
>> how do you make that?
>> this is very simple. it's just, believe it or not, can water and sugar and heavy cream, so they simple.
>> how christopher columbus would make caramel sauce.
>> i liked to end every meal with it.
>> he's coming to us tonight. he's not cooking.
>> has a reservation, by the way.
>> you know, this is the way it is.
>> and who is eating presen ining polenta?
>> i am.
>> you can't pick it up.