. >> well, dany heatley was suspended two games but the pittsburgh penguins' matt cooke get as tougherdown from the league. look at the cheap shot to the head of that player. and cooke will be suspended for the rest of the regular season and the first round of the playoffs. basically, suspended without pay. he will lose $219,000 in pay. >>> the stanford woman are ready to take the court against sane john's. they-- against st. john's. they have a 6-game win streak going on for them. we'll have -- 62-game win streak going for them. we'll have highlights at 10:00. >>> the disaster in japan is hitting unusually close for some people in one bay area city. coming up at 7:00, napa's city's plan to give back to those victims. >> have a good night, everyone. >> good night.

. >> matt is cooking up there.. it cooks just a little more slightly and really picks up all the flavor. so we're going to put that on there. >> what do we do with that eggplant? >> we're going to just take it like this. we're going to cut it like that. >> it looks delicious. >> we're going to go like that. i want to give this a shot. we're going to put first our pasta, okay? we're going to take some of our eggplant that's fried, put that on top. we're going to finish it with a little more spice. >> oh, my gosh. genius. >> do you taste the fresh basil? down here you have a little italian ice? we'll taste it as we go to break. thank you, sweetie. >> my pleasure. >>> coming up next, sissy is in the kitchen with some special gadgets. this is straight from the housewares show right off the shelves, after this. never in my lifetime did i think i could walk 60 miles in 3 days. 60 miles in 3 days-- i can do that. 60 miles compared to what a cancer patient goes through is a walk in the park. from the moment i registered, p

a lot of folks -- i have always wondered, say i'm doing a cooking segment or interview, what's matt orith doing? >> in the bathroom. that's where he is. >> i'm getting older. >> this isn't the direction we wanted to go in. >> where do you want to go? >> next tuesday while we are on the air, kathie lee and hoda will host a show live on our website showing you what happens behind the scenes from the control room to meredith's dressing room, the makeup room, loading dock which is the same as meredith's dressing room, you will get a 360-view of "today" on air. tune in and log on tuesday morning starting at 7:30 to see us like never before. by the way, it's my understanding that as part of the program meredith will tweet for the very first time ever. >> oh, they're making me do this. >> that's nice and encouraging. for all the people who follow meredith on twitter or want to, she's looking forward to it. >> i am. >> we'll debut the revamped website. >> that's exciting. it's going to be fun. >> despite the fact you say they are putting a gun to your head to do it. let's go inside. ann is at

cook everything." good morning. >> hi, matt. >> you wrote about the recipe the result is a whole bird meal that takes acome a little short of mind blowing. >> mind blowing. >> you guarantee this recipe. >> if this doesn't work, mail it to me. i will send you your money back. >> i will give you mark's home address at tend of the segment. how does this account for the cooking time? >> first, separate the legs and breasts. also, we use everything. >> you could buy a whole chicken and cut it up or buy parts. >> you can do either. we're going to take the skin which comes off the leg hopefully in one piece like that. >> nice. that's easier than i thought. >> we roast the skin and turn it into crispy. maybe not the most appealing thing at 8:30 a.m., but crispy chicken skin croutons. >> you rendered the fat there. >> right. the skin we'll use in a salad or a garnish, snack, whatever. >> then you put the breasts, skin side up? >> down first. first brown the legs. >> right. >> then the breasts. we take the breasts out and we do this in either olive oil or the fat that's rendered from the skins. >> okay. >> now w

bittman, new york times columnist and author of "how to cook everything" is here with new ways to make the old favorite. nice to see you. >> good morning, matt syrup. >> we can do that. the only thing that bothers me is people who say it's hard to make or you don't have time. >> don't you have to stir it all the time? >> get water boiling. you can use all water or water with milk. use a pinch of salt, the right amount of oatmeal. the recipe is on your website, we hope. >> okay. >> stir that, turn it down. >> how long does it simmer? >> five or ten minutes. >> you're looking for consistency. once the liquid is absorbed it's done. >> this has been about five minutes. >> once the boiling subsides, this one maybe needs a little bit longer. >> couple of minutes. >> probably not the best thing in the world to load it with syrup or brown sugar. you have other things that are healthier? >> to me a tablespoon of syrup goes a long way. >> i'm talking a lot. >> like half a cup? bananas, peanut butter, maybe honey. that's how we do this one. if it were done. but i will show you some interesting things you can do. i just think it's important that the bas

cook it with fresh macadamia. >> and white chocolate chips. >> okay, perfect. how about this frosting. >> here it is. matteeded to get out. >> it's beautiful except for this fingerprint mark. >> if you were using canned icing, put in vanilla to make sure it didn't taste like canned icing. to make it from scratch is simple. a brick of cream cheese, a stick of butter and two cups of powdered sugar. >> i love canned icing though. >> it is good. but fresh cream cheese frosting is unbeatable. >> i make it from scratch and i'm sandra lee. >> so you frost it on top. >> put your nuts in there. pour that over the top and just make beautiful swirls with the spatula. >> i will do that. >> 165 beautiful easy recipes in this book. >> this looks great. tnd lee, the bake sale cookbook. for more head to our website. he >>> good morning, everyone. it's 8:56. >>> the city council will declare an emergency tonight after a land slide damaged four homes. the hill is still moving right now, pushing the buildings closer to the street. crews are in the area trying to brace those homes. four of them red tagged last week. four oth

matt. >> does it go back on the stove? >> no, no. that's ready to put into -- this is on the steve stiove still, s? cook. >> and then you get your mixture in the piping bag. >> we'll go to that. >> it's amazing how it incorporates. >> it does incorporate well. >> here, meredith. >> thank you. >> this is a 5/8-inch tip for a typical, large cream puff. hold it with one hand. >> okay. hold down a little bit so you can squeeze. make a spiral like that. you can make them large, small. you're doing it. a little bit more. that's okay. you're doing it very well, meredith. >> thank you. >> the consistency of mine is a little bit thick. >> hold it down a little bit. >> do you know what that looks like? >> the squeezing hand. squeeze. >> it's easy to buy these in the restaurant. >> no. >> you can't do it wrong, right? >> then take your little brush. >> what do you do? >> use water or egg and get rid of the points. you want the points gone. you can do it with your finger? >> how long will it bake? >> until it puffs. about 20 minutes for the large, 12 for the small. >> it does have a light, airy center. >> i'll show

i'm matt lauer along with ann curry filling in for meredith this week. natalie and al join us as well. coming up, we'll be taking cookingwould you use a centrifuge to make peas? one of the authors of a new book, it's all about modernist cuisine. it's more than a book. it's a coffee table. it's a book, a series of cookbooks that are coffee tables. they will use science to show us how to make great new dishes. >> isn't cooking really about science, about how things work together? >> science! >> we'll learn about that and we'll make something. >> is that ravioli? >> it's a striped mushroom omelet, i believe. >> that sounds good. >> it's an edible frame. >> also coming up, we'll take a look at the lives of one of our rising stars in american politics. his name is cory booker from newark, a new jersey mayor. he'll be opening up this morning to jamie gangel about work and personal life and if he has his sights on a higher office. he's done so much for the community of newark. a lot of people excited about him. >>> also, from jewelry to pet products, jill martin is back with deep discounts, just for you, our "today" show viewe

matt? do you want to do that? >> okay. >> do it artistically so it's pretty, not a mess. >> okay. i need this guy here. >> that guy is cooked's cooked. >> what color should the meat be? >> this is on the rare side. it's okay. you want it to be about 160. >> i thought pork had to be cooked? >> there hasn't been an outbreak of trichinosis since world war ii in the united states. >> it's time. >> right. this one rested. >> you suggest that people let the meat rest. why is that important? >> what happens is when you cook the meat the juices come to the center. you want the juices to go back into the meat. >> you took off the fat. >> well, just a little bit. >> okay. the fat's good. >> and we have relish on top. >> beautiful. >> i love the way the egg flant lo -- eggplant looks on the plate. >> it looks great. we have a job for you when you're done with this gig. >> take him. >> pork porterhouse, colicchio. we like it. >> coming up we reveal today's royal treatment finalists after your local news. it's a work of art. >>> good morning everybody. time now is 8:56. i'm brent cannon. the nuclear crisis in japan is causing fear and s