TODAY | February 04, 2014
>> we are back at 8:42. this morning on "today's kitchen," we are cooking with giada delarentas.
>> making sure it's not burnt. this is the roux we're making here.
>> we're not.
>> believe it or not, this is just --
>> i thought --
>> what's the first lasagna ?
>> short rib lasagna . i'm going to need you to help me. savannah said she might actually taste the short rib itself.
>> i would. i don't want to ruin the recipe.
>> you're not going to ruin anything.
>> she dared me to take a bite.
>> go ahead.
>> it's cold.
>> that's a short rib.
>> you season them, brown them in a pan, take them out.
>> that's not very enthusiastic. and vegetables and red wine . and at this point --
>> yeah, right.
>> they should just pull apart. and you now you can feed a cold piece to savannah.
>> this is going to take a while.
>> you know what the thing is about short ribs is that you can make it and it actually gets better the next day and the day after that.
>> nice. nice.
>> so now we've got milk and cream in here, not very much, and all we're going to do is, ladies, go ahead.
>> oh, sure.
>> get busy.
>> this is spinach.
>> frozen spinach, i thawed it out. frozen.
>> what's next?
>> basil. i took the water out of the spinach. that's it. all in there.
>> stir it up?
>> stir it, cheese, ladies.
>> what kind of cheese?
>> mozzarella. dump it in there. now, the cheese should melt.
>> and then we add the --
>> the meat in there. that's our filling.
>> mix it all together. it's not terribly like thick and creamy. mix it all together. tamron, savannah and al, come on down here. i want each one of you to get one piece of lasagna . this is regular lasagna , you boil it and cool it. when i cook sheets, a little bit of oil, so they don't stick together and make sure there's enough room. spoonful into each one of these.
>> go ahead.
>> each one of you can do this.
>> what do we do?
>> spread it.
>> you need more?
>> just like that. perfect. then you take it, so everybody can see and roll it. roll it just like that. like a jelly roll and land it on top of the tomato sauce.
>> can you drizzle it over it?
>> then you take the rest, dump the rest on top.
>> can we put our names on each of ours?
>> then you put parmesan cheese , olive oil and put it in the oven for about 25 to 30 minutes just like this.
>> the portions are already done for you.
>> good for kids that size, as well.
>> and you've got that frozen -- fried one.
>> yeah, i took a frozen lasagna and deconstruct it for you.
>> they're into it. it's hot. makes up for the short rib.
>> you didn't want it to be cold. but you don't like the lasagna hot.
>> it's really hot.
>> if you want to spit it out, you can.
>> this is fantastic television.
>> sir, get to work. pay attention.
>> this is a roux. this is a gluten free veggie lasagna .
>> i take brown rice lasagna noodles i've boiled. you okay? all right. i take them, boil them, make sure you dry them really well and then put them in a --
>> well, if there's water on the lasagna sheets, it'll splatter. to wipe it down. 375.
>> we're running out of time .
>> take a lasagna sheet --
>> sorry, al.
>> just take a bunch of vegetables, it can be any vegetab veggies you want, grilled or sauteed. another layer of this.
>> dump them on top. sorry, ladies.
>> we got this.
>> and looks something like this.
>> and look at that.
>> is that not gorgeous? and it's gluten free and super yum.
>> thank you.