>> kary: i'm kary osmond x welcome to "best recipes ever." tonight's pierogi dinner will have the family come back for

more. creamy pierogies, tender on the inside,. braised ca cabbage with bacon and onions. and this simple beat, apple and spinach salad is a great. get ready, the best pierogi dinner is coming up next. >> kary: we're making a delicious pierogi dinner from scratch today. i chose this recipe for potato cheddar pierogies because the dumplings are stuffed with potato filling and lots of cheese. you'll make everyone super

happy. ice dicing up potato. we're using a russet. i'm going to add it to my water and we're making it mashed potatoes. this will be the filling for the perogies. if you've a never had a pierogi before, all it is a dimpling that is stuffed with either something savoury or sweet. today we're going make savoury pierogies stuffed with mashed potatoes and cheddar cheese. we're going to make the dough from scratch crd this is easy to make. once you do it once, you'll be a pro. i have three cups much all purpose flour. add one teaspoon of salt. all you do is just whisk the salt and flour together. so that your flour is evenly seasoned. move that over to the side. we're going to take one egg. another bowl and crash it in. crack it in. add three quarters of a cup of

water to start. i'll save some in case my dough is a little dry. add two tablespoons of vegetable oil. this will add nice moisture to our dough. perfect. and then add it to the dry ingredients. my grand mother is famous for her pierogies. any time we go out to visit her, she knows i want to make pierogies with her. once you add the wet to the dry, give it a gentle stir and look for the wet ingredients to moisten the flour. what great about this recipe it's not a large quantity, but enough for dinner and enough to freeze for a later meal. i'm going to add water to this because it's looking a little dry.

there we go. and see how it looks look a ragged dough, that's what you want. so get a punch of flour on your board like so. you're going to dump this right out. and it's going to look like it's not going to come together in the beginning, but lift it up and fold it over, lift it up and fold it over. like so. and eventually it's going to start to come together like it is right now. it's going to pick up all the pieces on your board. now it's not looking look a soft dough right now. but by kneading it, it's going to come together and be soft as a baby's bottom. i'm going to keep on kneading this. as your dough starts to get stick stiky and particular tots board, that's when you want to add more flour to the board. it's starting to stick to my board. i'm getting more flour out here.

this is starting to become softer. it's starting to look good. all right, so look at how soft this is. silky and smooth. at this point cut it in half. shape it into two nice little balls like so. then you just place it on a baking sheet. we're going to cover it with a damp tea towel and let it rest for 20 minutes. if we were to roll it out, we'd have tough pierogies and i want them tender. letting our dough rest for 20 minutes is going to give us just that. we'll cover this up. now while that is resting, let's make our quick and easy beat, apple and spinach salad. the earthy flairs in the salad will balance out the rich meal. start with salad dressing. start with one teaspoon of dijon

mustard. this will add sharp flavour. and add three tablespoons of apple cider. we want a hint of sweetness. and as well, three tablespoons of apple cider vinegar. this will add sweetness and a little bit of sharpness. two tablespoons of alive oil. -- olive oil. add moisture and quarter of a teaspoon of salt. pinch of pepper and swee suiten it up with a pinch of sugar. we'll get in one clove of garlic, two green onions. give this a quick whisk. doesn't that loose like a nice

vinaigrette. you know it will be sweet from the apple cider and begin var. because we're making our pierogies from scratch, i decided for this recipe, instead of boiling our own beets, we're going to use canned beets. they've been boiled and steamed and ready to go. beet, depending on the size, they can take a half hour to an hour to become tender. this is going to save us lots of time. i'm going to give these a nice rough chop. i'm using a different cutting board than the regular wood cutting board. beets have quite a bit of colour and they can steam easily. they're so nice and sweet. now we're going to flavour these. we're going to mayo marinate th. take two tablespoons of

vinaigrette. give it a stir. and you want to let this sit for 30 minutes so the flavours get soaked up. you can do this eight hour hourn advance, if you want. i'm going to keep an eye on the poet taits. after the break, a quick side dish made with, you guessed it, bacon. don't go anywhere. [ male announcer ] many new year's resolutions have unraveled at the corner of "good intentions" and "powdered donuts." but walgreens can help you make a healthy change before you get too far off track. we've got the tools, advice and products you need to trade your old habits for new routines. now at walgreens, finest nutrition vitamins or centrum multivitamins are buy one, get one half off with balance rewards card. at the corner of happy and healthy.

>> kary: today we're making a delicious pierogi dinner that is so great for entertaining. the beets are marinating in a delicious apple salad dressing. now for the side dish. braised cabbage with bacon an and anions. the cakage an cabbage will comp. you want to cut it in half and quarter out the core. and thinly slice it. in the pan i have bacon that i've crisped up and i have some onions that i'm sauteeing in butter. let's finish just shredding the cabbage. it's so good for you. it's inexpensive so a great way to feed a crowd and it's one of those side dishes that tastes so good, they're so hardy and next

day they taste even better. in our pan here, we have some bacon. now if you find after you cook off the bacon you have some grease, wipe some of it up. you want to leave a little, because that's what we'll saute our onions and cabbage in. this looks look a lot, don't yoir, it's going to cook down. you want to use a nice big dutch often for pot. push it right in. now looks like it's overflowing, but it's going to cook down. we'll add in caroway seeds. very eastern european. we'll add in i a quarter cup of white wine. this will add a nice little bit of acidity.

and we are going to add in whipping cream. this is not going to make it creamy, but add richness. and then you're going to add in one tabling spoon of cider vinegar. and salt and pepper. the salt is going to break down the walls of cabbage so it softens up. and a little bit of pepper. i'm going to put a li lid on it. but you want to move the cabbage around so the heat hits it and is softens down. i'm going to turn down heat. put a lid on it and create the steaming sensation so it softens up. right here i have onion i've sauteed in butter. we'll add that into the potatoes that i've drained. the butter will add amazing flavour and the onions are going

to add savouryness. and then we're going add in half a cup of shredded cheddar. pierogies with cheddar is one of my favourite thing. thif pierogies once every two weeks. to me because i have ukrainian plooblood in me, it's pierogies. little bit of pepper. you mash it up. and do this when your potatoes are warm so they're easier to mash. it's ok if your potatoes are mashed and they cool a little bit. look i said, it's easier to mash them when they're nice and warm. that's good. now our dough, remember we let it rest for 20 minutes. what you then want to do it is put flour on your board and rolling pin. we're going to roll this out

until it's a quarter of an inch thick which is 5 millimeters. all right. a little bit more. and then what you're going to do is find a circle cookie cutter. if you don't have a circle cookie cutter three irvelgs, use a little water glass. that's perfect. what i like to do is take my cookie cutter. put it in a little bit of flour and go up to the edge. just let them right up to one another. so you're using as much of the dough as possible. this is a great job for the kids to do. ok. so we have our little round here. then what you do is take a teaspoon of the potato filling and put it on like so.

a teaspoon is all you need. just like that. can. and then take your finger, dip it in a bowl of water and go around the edge. that is going to be the glue that is going to make the dough stick when we fold it over. kind of like making a ravioli. give it a good press. squeezing out any air bubbles. and right to my left, i have a dish towel that i've a sprinkled flour on. you want to let it rest while you make the rest. i want them covered so they stay soft. i'm going to keep on making these, and after the break, we'll finish off our easy side dish. see you soon. [ male announcer ] the emotional burden of debt. not everyone can understand it.

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>> kary: today i'm making a pierogi dinner from scratch. our braised cabbage side dish is just about finish. check out the pierogies. look how beautiful they look. they're nice and tender. i slipped them into boiling water. i am cooking them in batches so i don't bring down the temperature of the water. you want to cook them like

ravioli. as soon as they float to the top, they're done. as soon as they float to the top, they're done. over here is the braised cabbage dish. remember, the cabbage was like mounding over top. now it's cooked down to nothing. now you know the cabbage is done when you take a little piece, give it a taste and it should be nice and tender. we're going to top it off with a little bit of parsey to add fresh green flavour to it. nice rough chop and in it goes. it gets even better the next day. make a big batch of it. you can serve it with steak or pork chops or chicken. give it a stir. for me, i could eat a bowl. and the caroway seeds, you can really taste them. the bacon adds such a salty,

smoky flavour. all right. you can seat strands of onion throughout. perfect. we'll put this over there. this is a great side dish. the pierogies are done when they float and they're floating so they're done. what you want to do is scoop them out with a slotted spoon. don't drain the water because we're going cook more. i like to put in a bowl and drizzle oil on top or even use melted butter if you want. what that is going to do is keep your pierogies from sticking. when you put noodles in a bowl and leave them, it clumps together, the same thing can happen with pierogies. add a tiny drizzle of oil. give it a toss and that's going to coat them and help them to fry up later. let's get more pierogies into our water here. and then after, we're going fry

up pierogies in butter and finish off our beef salad. don't go anywhere.

>> kary: we're going all out today with a homemade pierogi dinner. all that is left to do is fry our potato cheddar pierogies and finish off the salad. i take a few out of the boiling water. remember, i added oil into the bowl with the pierogies before so they don't stick. this is going to to then them fry up in butter and onions here. let's get that in here. all you're going to do is turn them ever so often in the butter and carmelized onion. they'll taste so good on the pierogies. make sure before you start frying these pierogies that you

have some sour cream in the fridge. it's a must to serve with these. get my pan turned up higher. we're looking for a little bit of golden brown on the outside. come over here and we'll finish off the beet, apple and spinach salad. remember we're using beets out of the can to save us time. we made a lovely sweet dressing with the apple cider, green onions and garlic and took dressing and placed it on the beef so it has extra flavour. here i have an apple. i have a granny smith apple. we're going to julian it. we'll do a couple strips and place them on top of our spinach salad. i'm going to dress the salad with the spinach and apples

because the acidity is going to stop the apples from browning. the freshness of this is going to go nice with the richness of the pierogies. you need something acidic that is going to cut through the richness. pour this over top. actually, let's check on our pierogies. you want to keep on flipping them. see how they have a golden crust on the sowtd side outside is whe looking for. let's toss our salad. gently, do it because spinach is delicate especially when you're using baby spinach. i'm not tossing our beats with h

this. everything would turn pink. we marinate it one for flavour and two so we don't have to toss it with the rest of the salad. doesn't that look delicious. let's get our pierogies. nice turn. we have nice golden colour. remember i said a must with sour cream. i don't know about you, but i could eat 12. even for holidays at high house, if it's thanksgiving, we'll have turkey, mashed potatoes and stuffing. and my mom knows she must do a side of perogieses for me. chief. and pierogies are the key to my heart. anyone out there if you want the key to my heart, make me perogies. here how to get perfect results. for a fluffy pierogi filling,

mash the potatoes while they're warm. to get a tender dough, cut it in half and let it rest for 20 minutes before rolling it out. boil your pierogies in batches and place them in a bowl with a little bit of oil so they don't stick. for braised cabbage, remove the core of the cabbage before slicing the leaves. finally, for the beet, apple and spinach salad, soak the beats in dressing so they absorb all the flavour. toss your salad with the dressing then top them with the marinated beets. necessarthat's why these recipee tested until perfect. >> kary: you'll find more family-friendly recipes continue

our website. be sure to check them out. i'll see you next time for more "best recipes ever." michael chiarello

and a big catering event for katie couric and i want to make her a special breakfast,

i really, really hope she likes it. i have a food truck, a catering company, and two restaurants. this week my radio show is not in the studio it's actually on location in bodega at michael chiarello's restaurant, of course you know who michael is, and if you don't you're living under a rock. top chef masters. easy entertaining. he's been on every show out there and he's an amazing chef. what is not to love about napa, bask in the wine country, drink wine, eat food while you're in napa? seriously heaven. this is cooking with ryan scott. on kgo. well hello from napa rich walcoff, what's up buddy? my radio co host rich walcoff this is my whole mic talking ear piece thing and i had a

phenomenal time interviewing chefs in semolina. well this is a first, cooking with ryan scott but the chef is going to do a live creation, a live presentation right here on the radio so watch closely. so i planned a special cooking demo for this week's show, chocolate pastry crème and guess who comes and steals my thunder. yes right here. mr. pristine himself michael chairello. (applause) and look who just showed up. you're going to make fun of me i know it. do i want a chef coat? michael chairello right before i am about to do my demo, look who walks up in a nice pressed armani coat, he's got this apron that has never seen the kitchen, like brand spanky new and he's making fun of me because i'm going to go look like i'm going to get a heart attack. i have so many cords on me. my hair does look good doesn't it? cooking with michael chairello is a lot of fun, it's almost like cooking with my brother that knows how to cook. let's talk about scalding and make sure about tempering.

scalding is what happens when the cream boils over and hits your foot. (laughter). thanks buddy, thanks for stealing my thunder. hey maggie what's going on, how are you? so i get a telephone call from my boss, first thing i think is i'm in trouble. not really she tells me katie couric is coming to town yes the katie couric, and she wants to know if i'll cater an event for her. duh. i take two seconds and turn around and say yes of course i will. they want me to cater a breakfast for her and i'm going to make something super special that i know, absolutely know she'll like, because her publicist told me her favorite is egg whites with bacon so of course i'm going to make it. so how am i going to put my spin on it, i'm going to make my version of a breakfast sandwich.

so i'm going to make home made english muffins with an egg white bacon frittata and sun dried tomato pesto. if you've ever wondered how to make an english muffin, i'm sure you have, i have. i'm going to show you how to make an english muffin. my uncle for a long time worked at thomas english muffins, i thought they were the hardest thing in the world to make or even do, come to find out my recipe is super simple. this is the base, whole milk, not low fat stuff this or that, you need the whole milk you need all the body in the mix to get all the texture in this english muffin. so i heated it up in the microwave so its luke warm enough about 180 degrees or so. add this with my dough hook and then because i heated up my milk already i'm going to just dissolve my sugar, that way the granules will be broke down and disperse all the way around. you don't want to do raw with flour because you'll get a bite here or there. sugar and yeast are like friends. they want to hang out at

the same bathtub, drink in the same bar, they want to go to the same party and shop at the same store. salt is the one not invited to the party, so we don't want to add the salt at this stage this is dry active yeast, this is what's going to make your english muffins go. so i'm going to add my yeast inside my warm, and again don't email me and write me and say it didn't bloom why didn't it bloom, you have to heat your milk you have to dissolve your sugar, and now the sugar and yeast are together and like yay, it's a party in the pool here. i don't know if you can see this but little bubbles on top, its almost fermenting kind of like beer. here's shortening and butter i'm going to mix these two guys together. i find the shorting gives the sheer that it has and the butter will give it the fat you're looking for. add both of these guys to the pool and then have our flour. so add three cups in here, and then here's the trick add my salt now.

so now let's bring this together and add all our flour. and were going to knead this for three minutes. when you add your milk do not forget to add your water. and we're done. what you want to look for is window pane. that is where the dough has a little elasticity to it. take is guy, do a hand knead real quick. pull and push through. take its oil right here. line my pan. and cover this guy. let it proof for say an hour, 35-45 minutes until it's doubled in size. see how silky, and look at this, look it, i can push it with indentations, that means it's proofed, take a little flour and put it on the deck and put this guy over and roll that guy out. i'd say 4 of an inch, and what i do is try to roll them about that height all the way through.

i push down. when i push down you see. make a rotation, a counter clockwise, when i do that i have got gorgeous and beautiful english muffins. one more step, put it on another sheet pan and let them double in size again. look at that, english muffins getting their characteristics from griddling. put a little oil on here, nice and wet, then wipe it off because i don't want it too greasy like when you put too much fat in a pancake and there's little blotches all over. i want it crisp and seared all the way through. how gorgeous and how amazing are these right here? let's make a frittata, got it, the 8 inch non stick pan out. and take the spray and spray heavily on the inside. take the mozzarella and put the cheese, and take the cherry tomatoes

already blistered i cooked these you know why there's a lot of liquid in these tomatoes so i want to cook it out and concentrate it a little bit so it won't leach and make my frittata watery. then bake it. take brown sugar, rosemary and black pepper and mix them all together. and all i do is brush it right on top. pop in the oven about fifteen twenty minutes cook it extra crispy okay? the reason i'm adding all this on the bottom is because you're going to add the egg white on the top and its going to hit every nook and cranny and make sure it holds it all together. mix it all up. make sure it comes all together. grab a little salt and pepper and season the top. add a little arugula. i'm going to stud this right here so it sticks out when it's baked and kind of be crunchy. it's going to be super delicious.

pop this guy in a 350 or 400 degree oven until its set all the way through. a little arugula on the bottom, little sun dried tomato on the bottom too. katie if you don't like this think i'm going to de friend you on facebook. add little more pesto, and here you go my dear, hopefully this is something you're going to want to eat all the time and next time you're in san francisco call me up and i'll make it. coming up a gift basket just for katie and i better think of something amazing to put inside it. it has been a busy week so far, an impromptu to cooking demo with

it has been a busy week so far, an impromptu to cooking demo with my friend michael chiarello. i found out that my friend katie couric is coming to san francisco for a photo shoot and to promote her new show coming to abc, and guess who's catering it?

yeah, me. ha, this is going to be fun. i guess katie is not the only one having a photo shoot. ah, having a photo shoot, it's really kind of fun. you have to do a lot of things to remind yourself to smile. so this totally customary in the scott household, when someone's coming to town and you're meeting them for the first time, you've got to get them a gift right? so i'm going to get katie my favorite thing in the whole city, four barrel coffee, i cant wait to get it for her and i'm going to go now. hey jerry, how are you? good many, how are you doing? hey man. nice to see you. you know how much i love four barrel, you guys have been here for, what three, four years? four years. i've been coming here since the beginning, it's my favorite coffee, what i haven't told you yet is there is a special friend who does a lot of tv, and she drinks a lot of coffee, so i figure what better than bring her my favorite coffee

from san francisco. what do you think? i love it. what is going on here? so this is called a cupping, this is where we find all the coffees. we do all our own buying so this is how we test quality. what are they smelling for? what are they looking for here. these are actually our kenya arrivals. this is actually our first time anyone is going to taste these besides us three. is kenya the best bean, is this mainly where you buy from. some of it, its one of the favorites for the coffee connoisseurs this is like perello. why is that, is it just more robust or nutty. its brighter it's more focused, sweeter, do to the variety and farming practices in processing everything. it demands the highest dollar. shake it up a little bit, and we smell it for the fruit, the sweetness, all the little characters we use to make our descriptions. what if you don't find anything in this, what if you don't like it.

what do you do then. it wouldn't even make it to this table. at this stage of arrival we would have rejected it. we score them on one to one hundred it's a very intense process, we're all trained on how to score. so this is the formal, this is the name. this is four miniature version of the big roaster and this is how we test for quality. so a sample from the farm. this is a sample. they're green coffee beans. they look like lintel. the seeds have been cherries basically. i didn't know that, i would have been making coffee long ago. then we roast them in this guy. we don't do any profiling we do it to specific tasting. we take the beans throw them in the top. they go in there, yeast in the bottom. they sit in the drum directly. there was also air sucked through it through the back out this top part, that's the convection part.

we're trying to caramelize the coffee in the right stages, the sweetest blend we can. how do you know is sarah watching through here at the sae time checking and smelling. yeah. when she gets further along you see her pull the tray out smell looking at it, smell. what are you smelling sarah? butteriness, bulkiness. you're checking it because you're bored or they're warm. i'm just making sure the temperature is okay for me to drop them into the bucket. that's the cooling part. how many stages are these beans going in here until done. there's basically two big stages, and then some of them spill over with drying and roasting stage, and then caramelization happens half way through the drying stage and finishes through the end. hey i've got to get out of here, can you get that bag for me so i can give it as a gift. of course. alright. it's a guatemalan yellow. a rare variety. super sweet tropical fruit its beautiful coffee.

the guatemala what? rotunda yellow. i'm going to tell her i got her a great cup of coffee how about that. i got to get out of here. i'll see you soon okay. thanks. up next i have a catering event a special event for katie couric. i'm a little nervous but i get the chance to cook for her, its going to be fun.

i absolutely adore katie couric. that's all i'm thinking about. there is absolutely so much going on this week, just a few days ago i was in napa hosting my radio show up, michael chiarello. this show is not going to be cooking with ryan scott for another three minutes, this is cooking with michael chiarello. today is the day that i finally get to meet katie couric, i'm looking forward to her trying the dish i made for her. i'm also catering her event here in san francisco. while also prepping other catering clients at the same time. and then let's just throw two restaurants on top of that. it's a little busy in here.

♪ ♪ put the bacon right there. so, i'm really excited because katie is minutes to coming in here, so we're setting up the demo i'm going to do and my catering company is working here. look here all set up. all the home made pastries curtis made, and matt's just standing here. all the homemade pastries, we have some katie mugs over there. coffee is ready, desserts ready, big picture is ready and i want to show you

this over here. demo, we've got the demo completely set up, my amazing dolores helping us. katie's favorite is egg whites and bacon so i've done my twist on that. i love bacon. drum roll it's finally time to meet katie. i really don't know what i'm going to do if she doesn't like my dish. mucho sad face. [ male announcer ] many new year's resolutions have unrnraveled at the cornr of "good intentions" and "powdered donuts." but walgreens can help you make a healthy change before you get too far off track. we've got the tools, advice and products you need to trade your old habits for new routines. now at walgreens, finest nutrition vitamins

or centrum multivitamins are buy one, get one half off with balance rewards card. at the corner of happy and healthy.

it's almost time to finally meet katie couric and i just found out she's in the building and she's heading my way. hi ryan how are you? nice to meet you. how is everything with you? good, good. well welcome to my kitchen with a bunch of fans. this is so nice.

this is like a café or something's a little birdie told me, your little birdie publicist told me you like egg whites and bacon. i love little birdies but i do try to eat healthy so i like egg whites, but when i'm really being naughty i love bacon. everything is better with bacon don't you agree. i agree so what i did is naughty and nice for you. i did an egg white frittata, with blistered cherry tomatoes, arugula, then i'm made the naughty bacon that has brown sugar, rosemary and black pepper on it. oh god. okay so let me show you real quick. you know once al roker gave me a christmas present it was the bacon of the month club and it was the best christmas present i've ever gotten. no kidding. every month there was a different kind of bacon. it was so exciting. so when you get a big package from me at christmas remember. okay i will. so i'm going to make a sun dried tomato pesto for you. here is the healthy part, the good part. it has a little bit of basil, little bit of parmesan cheese, little fresh lemon juice and a pinch of salt. grab the pepper for me.

its right up front. you a good cook? i actually like to cook. i'm not sure i'm a good cook but i enjoy it well you added the pepper that was great. i hope that wasn't too much. and a little bit of garlic. we want a little kick in the morning but we don't want people to smell you. so a little is good. and a little olive oil. can you grab the sun dried tomatoes for me. do you want me to put all of it. dump the whole thing in there. really? those are so salty, i like sun dried tomatoes but sometimes don't you think they're salty. these are packed in olive oil, so there is not salt in them at all. they're cured a little bit outside and they're good to go with the salt. there's your towel. and two seconds we've made the simplest easiest pesto, its going on top of your naughty and nice dish. that's what i'm going to call it. katie's naughty and nice dish. okay cute. and by the way i grow basil in my vegetable garden, easy to make this dish. two kinds, regular basil and i think i lemon basil as well. that would be a perfect substitution for this. here's your dish put the pesto on that for you. here's your frittata, you can make it easy in the pan and put it in the oven.

and since you're in san francisco i made you a gift bag. aww that's so nice. i know you're a morning person like me and you like coffee. well coffee makes me a morning person. well this will make more of a morning person. this coffee is my favorite. i literally went down there, told them this was for you. really? that's so nice. its absolutely delicious and fun. great. and then i made the pesto in a jar for you to take and just in case you need the recipe i put in on the front. or if you miss me i put me on front. this is a full service operation. thank you so much. yeah. a little ghiradelli chocolate in the gift bag and you're good. and dark chocolate is good for you right? it has lots of antioxidants? right. that's what they say. my mom says when she eats the whole thing she thinks that too. i don't know if you had breakfast yet. i had a little cream of wheat this morning but there is always room for a little bit more. and did you make these english muffins? i did yes. home made? home made english muffins. that's impressive. on the episode i show how

to do the whole thing. are they hard to make? super easy they're flour, milk, yeast, melted butter. and how do you make them the right shape with all the nooks and crannies. the key thing is put them on a griddle. so punch it out and let it rise. hold on a second. nobody is watching only 400 people in the studio. all my friends. i am so self conscious when i eat anyway that is delicious though. hug worthy? yes hug worthy that was so good, honestly so good. and bacon is wonderful. this is a little goody bag. if you want to take that bacon. simple equal parts, rosemary, brown sugar and black pepper, and put the bacon on a sheet pan anyway you would bake it. and you put it on top and bake it and the brown sugar gets caramely. no i love that, i tried to make bacon and poured maple sugar over it and baked it and it just didn't really do the trick so i think brown sugar is better than maple sugar. brown sugar is the key because is will break down low and slow. maple syrup is already at a liquid so it's a good thing when she keeps eating. trust me. i like that. that's really good. i feel guilty. i feel like i

should share this. no don't worry i'll share it with everybody. thanks for visiting san francisco. thank you so much. lots of love. thank you for making me breakfast. this is so delicious. there's you gift bag. and i'm going to put this on my bulletin board at home. alright but make sure you treat that. i'm not going to face it that way but that way. thank you ryan. thank you so much. so nice to meet you. you too. i think it was a total hit. katie loved the pesto, loved the english muffin and everyone is eating our food from catering. all in all this was a great hit. if you loved what you saw hit us up on livewellnetwork.com. you can also follow us on twitter and check us out on facebook. until next time guys see you later. michael chiarello. right before i do my demo look who walks in a nice pressed armani jacket. he's got this apron that's never seen the kitchen its like spanky new. lets talk about scalding real quick and tempering, if you can talk about those. scalding is what happens when the cream boils over and it hits your foot?

yes. i absolutely adore katie couric. that's all i'm thinking about.