the power pressure cooker xl's incredible 6-quart capacity allows you to cook hearty meals for even the hungriest crew in your house. choose from one-touch push-button settings for meats, fish and vegetables, beans, rice, soups, or stews. the power pressure cooker xl even meets usda standards for canning. stay tuned to find out how you can bring the power pressure cooker xl into your home for a one-time factory direct-to-you price. and for a limited time, we'll also send you this power chopper absolutely free when you call. now get ready to meet eric theiss. as an acclaimed chef, culinary expert, and former restaurant owner, eric has traveled the world looking for ways to make great food fast. >> denise, take a look at what i've just done in the power pressure cooker. >> oh, my gosh! that smells just like when i was a kid. >> you know, i can't even get it out of the pot without it falling apart. >> wow, that is beautiful. >> we're talking about tender, juicy flavor cooked in minutes at the touch of a button. >> let me just tell you -- when i was a kid, this is what it used to smell like

hearty soup. >> i have cooked my bacon. i will cook some onion. a medium sized onion.onion. >> it is good for you. >> yes. i cook that for about five minutes. then i add some flour. i add the flour. it will be about three cups of chicken broth. >> we'll make it vegetarian. you can use vegetable broth. >> of course, the potato. that's important. >> i like how you cut everything up nice and small. >> it cooks equally like that. it is nicer like that. you let everything cook slowly, not fast, but slowly. maybe 20 minutes. when everything is done. it will make your soup healthy. half a cup of yogurt and a cup of cheese. i use cheddar cheese. let everything cook like that, whisk everything together. add salt and pepper if you want more salt and pepper. at the end you add your bacon. hour, including all your cooking time. >> absolutely. all the products that i use come from mother earth because they have the milk and the yogurt as well and the potatoes. because everything is organic, it is healthier. >> you can order whatever you want, you can pick thro

cooked lightly seasoned rice right here. we will put some of the rice in the bowl and put the red beans with the sausage in it on the top of the rice. it's a hearty stew. you have the meat right in it. along with the rice on the side. >>evan: i was going to say. >>chef bruce: whenever i have left over rice from the dinner i'm thinking what can i put on the top of it. it this is a keeper. and it's sayscy. >>evan: is this your main dish and that's dessert over there? >>chef bruce: with the carmel apple bread pudding afterwards, you can do this with the red beans and rice with a light salad with it, cake and corn bread. corn bread is the best. i like to take my corn bread and crumble it up into it and just stir it through and eat it. it's almost like porridge at that time. got to get a good breakfast. >>evan: by the way we were arguing before we came back here about rhee sees pieces and peanut butter m&ms, you like the m&ms? >>chef bruce: i like them because there's more peanut butter. there's something about them that have a little bit more peanut butter. >>evan: i like the balance of the chocolate and peanut butter in the rhee seize pieces. folks.

hearty, very flavorful. most of the time it's cooked coo or sauteed.or steed >> right i xenazine it as a green. >> we're using has beautiful stalks.talk this is our warm len till bowlib and there's len tills chick peas.. bok choi is this beautiful but fresh salad that goes on top.oen this is dinner.in this is dying to be hearty anded warming especially when it's cold outside. outsi >> this is not salmon.hi not s >> this is not salmon.al this is steel head.stee >> only 'cause i can see into this bowl. >> it looks like salmon.oks lial it looks so much better before r you did that.u di >> oh, stop. i can put it back in place.la here we go. g >> you're a chef.>> you'r you did it.u did . >> see, we just to show it it look like salmon but it's i steel head.steel hea >> this is domestically farm raised steel head.el hea it's very sustainable.taable. it's like salmon, tastes a lotlt like salmon but it's better, bee better environmentally, it tastes better. >> i want to grab a littlel piece of that. >> we're serving that with ah warm rice base. it's got spinach, miso sesameise ginger dressing. again very hearty lots o

hearty bowl of soup. kind of takes the chill away. it is not extremely cold >> sarah: right. that is tomato soup from davio's. so good. today's what's cooking. it's a classic dish that never fails to warm you up on a cold winter day. tomato soup. and at davio's in boston, the owner is putting his own twist on it. >> the secret of this soup is the bread. we use the bread to thicken the soup. melt your butter in a stock pot. >> all right. we have to get that going. >> add chopped white onions. >> for more flavor, steve adds chopped garlic and basil. >> it is good to have that in early. it really kind of goes with the sauce nice. we cook this down for five minutes. >> next, the star of the dish. the tomatoes. >> they have low acidity. these tomatoes are so smooth and flavorful. it is unbelievable. another five minutes. >> chicken stock. >> you can use vegetable stock which is fine. it doesn't have as much flavor. we like the chicken stock. >> let the ingredients simmer for an hour. then add cubed bread. >> you can use soft bread. yesterday's bread works a little better. >> then it is time to blend. pour the soup back into your pot to make sure

after it is fully cooked, you take the braising liquid to get the concentrated, and it will be ready for anything, and you could serve it over pasta, or serve it as a heartysteam a little bit and let the pasta cooker, and then we will add our butter and sherry.>> the secret to cooking pasta, it is using a big pot of water. >> you want the water to be bowling and salted -- boiling water and salted.>> this is fresh pasta, so it will not take very long. just shake off the water.>> i think i can do that. this is beginners luck. >> okay, and now a little bit of salt.>> now we add a few herbs, we have some chopped parsley, thyme, and chives. and we have prefix to menu coming up for the oakland restaurant week, and we have sponsors, and which will be on our website. sending it back to you. >>> your time now is 9:27 am. >>> the odds may be stacked against you when it comes to winning the lottery, but there is a reason we keep playing, and we will show you but your brain is telling you.>>> and something you should know if you request a ride from uber. our cosmetics line was a hit. the orders were rushing in. i could feel our deadlines racing towards us. we didn't

hearty dish. >> you like slow cookers? >> i never used one until this segment came cheated. this is the most fantastic way to cook in the entire world. complete. >> let's talk about the ingredients and let you get to the your experience. making short ribs in the slow cooker and >> absolutely. >> we want to make sure we're going to season this. if we're going to eat both side, we're going to season both sides. >> okay. >> we're going to go into a screaming hot is as hot as chelsea handler. >> brown them first. >> exactly. we want to make sure we get that gorgeous, gorgeramelization before we go into the slow cooker. otherwise it won't be as attractive. and that's what we want. >> let's get start with youre here. >> no, no, no, i've been testing recipes. >> okay. >> so i know the way of the slow cooker now, but before i d i was a virgin. slow cooker virgin, that's what i was, matt. >> let's just get to the >> we'll mix this together and added our flour and what's that going to do, because we did it with a tomato paste it will make sure we don't have any lumps, add some beef broth, a little bit of red wine which is

hearty dish. ``>> you like slow cookers? ``>> i never used one until this ``segment came along. ``>> really? ``>> i feel like i have been ``cheated. ``this is the most fantastic way ``to cook in the entire world. ``i moo life, i didn't realize how ``uncomplete it was and now that's ``complete. ``>> let's talk about the ``ingredients and let you get to ``the your experience. ``making short ribs in the slow ``cooker and then cheese grits. ``>> absolutely. ``>> we want to make sure we're ``going to season this. ``if we're going to eat both side, ``we're going to season both ``sides. ``>> okay. ``>> we're going to go into a ``screaming hot pan. ``this pan is as hot as chelsea ``>> exactly. ``we want to make sure we get that ``gorgeous, gorgeous ``caramelization before we go into ``the slow cooker. ``otherwise it won't be as ``attractive. ``it will lock in all the juices ``and that's what we want. ``>> let's get start with your ``maiden voyage here. ``>> no, no, no, i've been testing ``recipes. ``>> okay. ``>> so i know the way of the slow ``cooker now, but before i didn't ``know. ``i was a virgin. ``slow cooker virgin, that's what ``i was, matt. ``>> let's just get to the ``in

hearty dish. >> you like slow cookers? >> i never used one until this segmenen came along. >> really? >> i feel like i have been cheated. this is the most fantastic way to cook in the entire world. i moo life, i didn't realize how uncomplete it was and now that's complete. >> let's talk about the ingredients and let you get to the your experience. making short ribs in the slow cooker and then cheese grits. >> absolutely. >> we want to make sure we're going to season this. if we're going to eat both side, sides.