00:00I think we work really well in the kitchen together.
00:02Yeah, I agree with that.
00:03I think that we have a lot of the same sensibilities when it comes to food.
00:06I learn a lot from Brooke because she really loves to cook with Asian ingredients.
00:12It's something that I'm just not that well versed in.
00:14And mine are much more in the southwestern, Mediterranean, European kind of vernacular.
00:21What's nice about us working in the kitchen together is it never feels like we're in each other's way.
00:26It feels like it makes sense.
00:28So I actually made a salad that I make every year for Thanksgiving that came from a salad that my
00:33mom used to make every year for Thanksgiving.
00:36Apple, endive, some pine nuts, blue cheese.
00:39When I was a kid, I asked her to leave the blue cheese off because I didn't think I liked
00:44blue cheese.
00:44And then as I matured, I realized it's delicious.
00:47And it ended up being a recipe in my book.
00:50I made a roasted turkey with lemon, like roasted lemons, rosemary and garlic.
00:55I really kind of wanted to bring in that sort of Italian feel.
01:02And a crostata, which is like one of the only desserts I know how to make.
01:06Basically, it's a free-form Italian tart.
01:10But you do it really well.
01:11Thank you so much.
01:12It's like a crust that nobody could compete with.
01:16Yeah, I mean, I did get the crust from my pastry chef many years ago.
01:19It's got buttermilk in it, and it just makes it so flaky and crusty.
01:26It doesn't take that much effort to make this dough.
01:29I mean, it's like butter and flour, some sugar and some buttermilk, and that's it.
01:33And you can do it in a food processor, and it's quick.
01:36You bring it together, you let it rest, you roll it out, and you can – and I like making
01:42things that are rustic because I'm not a pastry chef, so my crostatas are meant to be rustic looking.
01:48But also, anytime I want to make a pie or a crostata or anything that has a pie crust, I
01:53ask him to make the crust because I cannot make it better than you do.
01:57Oh, that's so nice.
01:57And she's a great pastry chef.
01:59Brooke is really, really good with butter, flour, sugar, and eggs.
02:04That's why I made the stuffing.
02:05I guess technically this is a dressing.
02:07I use like a country white bread, lightly toasted, but also it's butternut squash, which gives it some sweetness, sweet
02:17Italian sausage, which is very specifically salty and sweet, and then chestnuts, which I think are underrated.
02:25It's a flavor and a texture that you kind of can't get from any other nut, so chestnuts, butternut squash,
02:33and Italian sausage stuffing.
