TODAY | November 22, 2012
>>> this morning in "today's" holiday kitchen. the turkey's roasting, time to buckle down on the side dishes . and martha stewart is sharing her greens recipe. and giada de laurentiis is making her famous mashed potatoes with an italian twist. good morning, guys.
>> let's start down here with the green.
>> these are greens, kale and spinach, and you can use any greens. and we're going to saute them in olive oil . wait, they change color, they become a bright green. and just saute them over a couple of seconds. we have chestnuts, onions, and garlic already sauteed in olive oil . and some spices --
>> what are we using here?
>> a wonderful red hot pepper flakes. so good. and white wine , a little cream, a little butter, you make almost like a little roux.
>> do we do this beforehand with the onions?
>> before or after. and giada's making the most delicious mashed potatoes .
>> well, first, let's start with the beginning. you boiled the potatoes in garlic and salt and water --
>> and butter. and i start with cold water . it's really important you do, because you want -- it correctly cooks the potatoes. otherwise, you put them in boiling water , it stunts them. potatoes, then obviously the butter.
>> you can do the butter. and the chicken broth .
>> 3 tablespoons or so.
>> parmesan cheese . the parmesan cheese .
>> martha and i were discussing what she puts in hers, which is --
>> i can do sour cream , cream cheese , heavy cream , butter.
>> yeah. that's why we put a little italian spin on it. and the idea, it has to be room temperature. pepper, now you like yours -- you like them really smooth or a little bit of lumps?
>> i have to say i like them smooth.
>> i like them very smooth.
>> me too. yeah.
>> you like yours lumpy?
>> i'm a lumpy guy.
>> and you put some fresh chives.
>> you could do anything you wanted. martha 's going to taste it.
>> this is where i say --
>> oh, yummy.
>> it has to be hotter.
>> yeah, it has to be hotter.
>> little hotter. but those are delicious.
>> i'm going to bring --
>> i'm going to use this from now on.
>> made a bit of a mess over here.
>> best thanksgiving ever. your dreams come true.
>> how are the greens?
>> we're going to add a little bit of butter to them. again, this is not a day to really abstain.
>> no, i'm with you.
>> we want pies, butter, all kinds of great stuff.
>> oh, yes.
>> and that fabulous turkey.
>> how long does this wilt? is it a couple minutes?
>> we're on an electric burner here, so it's not --
>> and we're going to add a little bit of white wine to it. not too much.
>> you're doing good.
>> look, look.
>> you're doing really well for someone that doesn't cook.
>> how far ahead of time do you start making the sides? right as the turkey's about ready to come out?
>> no, no --
>> those can be made early.
>> this you can early.
>> like the greens, you don't want them to get too wilted.
>> this is last-minute. you can add that beautiful stuff now.
>> mashed potatoes .
>> look how gorgeous. and this is like -- this is a vegetarian delight. for the vegetarians, those chestnuts and onions and a little tiny bit of garlic.
>> hurry up.
>> hurry up.
>> we're going to run out of time.
>> isn't that great?
>> you going to make that when you get home?
>> absolutely. i'm going to take this one.
>> the greens part of it, right, martha ? when do you add --
>> we're going to add the cream a little later.
>> how about black pepper ? can i do that for you?
>> there we go.
>> why not, right?
>> a little tiny bit. not too much. not too much.
>> not too much, willie.
>> and a little bit of heavy cream .
>> not too much. yeah, i know where you're going.
>> heavy cream .
>> there goes the heavy cream . okay.
>> we've altered the recipe slightly, didn't make the beschemel.
>> there we go.
>> and don't be shy. butter, heavy cream , go for it. thanksgiving, right?
>> what other sides do you like to make?
>> oh, my gosh. sweet potatoes , all different kinds. now, that is a beautiful -- beautiful squash with lady apple slices. a little bit of bacon. everybody's talking about how bacon belongs everywhere.
>> yes, it does.
>> and cranberry sauce . you must make that delicious cranberry sauce .