olive oil. sliced garlic, anchovies. here we have san marzano tomato, and we'll put those right... right in there. a little peperoncino. i want a little zest. a little bit of salt as well. while this simmers let's put the pasta to cook, the ziti in this case. i chose the ziti because, sort of, the sauce goes into it, and the texture of it is very instrumental in collecting the sauce. so i'm going to clean up, the pasta's going to cook, and we're going to finish the sauce, and we're going to taste. let's check the pasta. mmm, bubbling away just about there, so let's finish the sauce. we'll add to the sauce olives. these are the green olives, the ascolana. they're pitted, and they break in half. and at this point we'll also add the canned tuna. i'm draining the oil. so just break it in here, let that dissipate, and let's take the zucchini. the zucchini are done. you can see how this would make a great sauce for a pasta. just a little bit of fresh olive oil could be delicious. i left some for me to taste.

. >> jimmy: why not olive oil? >> i don't like to cook with olive oil.ake it back and forth. and then what i do is, i get it nice and crusty like this. cook them through but they have a nice texture on the outside. contrast of texture is important. and then i make a tomato sauce, but not any tomato sauce. to mato sauce, san marzano tomatoes, one of your favorites, and roasted red peppers and crushed red pepper and then i put basil and fresh oregano at the end. here's the secret. a touch of honey. not only good for tea, also for tomato sauce. just a touch. and it brings out the natural sweetness of the tomatoes. >> jimmy: all right. >> that's my sauce. those are my eggplant. >> jimmy: you want me to tell you how i make mine? >> yeah. i'd louvre to know. >> jimmy: first, i get some tomatoes, i blanch them, get the skin off. >> fresh? >> jimmy: yes. olive oil, basil, salt and pepper. i let that sit for awhile. i use the japanese eggplants because those taste like rice cakes or something. i will go ahead and peel the eggplant. i chop them up like you see her

i rub some olive oil, salt, pepper, put them in the oven under the broiler. that's it for about four, five minutes, just move them around, brush more olive oil when you're done, these come out so wonderful. you will enjoy them. the heat, sure, it's hot but it doesn't last that long. hot peppers, the long ones. i love 'em. and i'm tony tantillo, your fresh grocer. and always remember to eat fresh and stay healthy. watch this. no, i'm not going to do that no. [ laughter ] >> chicken! i don't have an as best is toes tongue, either. >>> coming up at 5:00, one of the most closely guarded secrets exposed. who may have cracked coca- cola's secret recipe? that's coming up at 5:00. >>> sometimes it doesn't pay to be a hero. >> all you have to do is ask four former wal-mart employees in the salt lake city area. in mid-january, they say they saw a man try to steal a computer in the store. so they escorted him to a back office. and that's when police say that man pulled a loaded gun. >> pointed it at me and said, the gun is cocked, come on, guys, i don't want to do this

extra virgin olive oil. hold the thumb in place for two minutes or until it becomes numb.massage over the vagina. it's best done with a partner. instead, i take a back door approach and use my finger. i have a lot of stretching to do. week 41, 3:45 p.m. it feels like i have to pee and poo. she says long contractions indicate early labor. she says call in a few hours. >> dana comes over. she feeds her tea while i'm having contractions. i am in active labor. i am surprised you're so calm. i say, i'm surprised you're so calm. 11:30 p.m. dana drives to the birth center. i tell her right now i am not sad to do this. this is a solo expedition. i dark brown blob of slim e falls out. the mucous plug has to fall out. it's the mucous plug. i am in awe of dana. 1:30 a.m. i am naked. i modified downward dog. i think of the view everyone is getting. no one cares. 4:00 a.m., i am nine centimeters. i am pruned and exhausted. you are doing great dana says, i am not interested in being great. it's still nine centimeters. it's not time yet. she says me to blow out with my mouth. i say i mig

when the olive oil manufacturers in the mountains of libya wanted to get their olive oil to the coast for shipping they could put it on a card and take days and days but then there redi's and conducts. wait a minute so they dumped the olive oil in the neck with the can when they came to the big systems at the end the oliver wilson operated out and there it was. it is so brilliant and so amazing and we are no smarter than they were. it is stuff like that, it is the good ideas that blow my mind and there are so many good ideas and a good idea of today doesn't mean the good idea of 50 years ago that turned out to be wrong means those people were wrong either. one of the things that happened in raleigh as everybody knows, you may not know that in 1949 when they were opening cameron village that the pension house branch that lights the cargo went insane because it was the first grade big parking lot we had here so every time it rained, the pigeon house was out of its banks and terrorizing people. so the engineers figure out we're going to deepen it, we're going to tranche it, we are going

because only athenos is made the greek way, with 100% olive oil. athenos.the only thing approved by yiayia. with 100% olive oil. [ woman ] the first time i smoked, i was 13.g breaths ] i was in a hurry to grow up and wanted to look cool. big tobacco knew it, and they preyed on me. i'm here to tell you that big tobacco hasn't changed. they continue to profit... by selling kids the same lies... to get them to use... the same deadly products. don't be big tobacco's next victim. >>> good monday morning to you. kind of easing into the monday morning thing today. >> getting ready to go, we saw the commute earlier, nice and light for now, but mike has the latest on where we are headed. and the reminder, it looks like the bay bridge has an accident besides looking out for the construction there. >> that's right. but that's a big note, brent. the construction christie smith is covering, she has shown us the north side there. progress is being made, but it is lit up very well. folks need to focus on the bay bridge itself. there's the distraction on the shoulder. focu

olive oil here. friday the garlic. >> good quality olive oil. >> good quality olive oil, yes.kes a minute and half. do not overdo it. that's the worst thing you can do. when you overdo it. you let them fry. we are talking about pasta. whenever we cook pasta the water has to be boiling. bubbles. it is very important because people often say to me -- gino, how do you get the pass to -- no. oil, waste of time. guys, listen to me. you want the water to be boiling hot. once you do that -- pasta doesn't touch each other. >> don't touch the pasta. >> mix the shrimps. beautiful like this. okay. of course we want the pasta not al dente. cherry tomatoes go in there. okay. you can see so far everything is very easy. >> yes. right. >> spinach. here you go. flavor. color. simplicity. right? a quote from my grandfather the reason why people love italian food because italian food is like italian men. much more satisfaction. >> oh, yeah! >> that's what i'm talking about. >> shake it a little bit. the secret of pasta. pasta goes into the sauce. never put the sauce on top of the pasta. like tha

sea salt, herbs and olive oil. we don't use any ready-made spice mixes or anything like that. and the entire concept is based on that principle. >> in recent years, diners have come to expect higher quality for their midday meal. instead of ordinary fish and chips,er that more likely to look for a gourmet version. the pager signals the meal is ready. and fetching the finished dish is also self-service. translator: it's amazingly practical. i have to hurry on my lunch break. the price and quality are good. i definitely recommend it. >> the menu includes pasta, wok dishes and light fish and meat dishes as well. it's all tenurios or less. 450 diners eat at holyfields every day. translator: the core of this fast, casual segment is it's all about lifestyle, about a way of life. and the lifestyle means branding. it means i give the customer something that's more than just the product, the food. >> the concept arrived in germany with the vapiano franchise, which features fast italian cuisine. meanwhile the idea has become a new hot trend. moschmosch is modeled on the japanese noodle

. >> citrus fruits, dates, olive oil, and vegetables. north african nations have been capitalizing on a lucrative market. agriculture is 10% of tunisia's domestic product. >> they have been feeling the effects of unrest. the sooner it gets back to normal, the sooner we can get back to the business of selling food and vegetables. >> here in berlin, talks between the german government and opposition affect welfare payments. 4.7 million people are unable to reach a compromise over payments for the long-term unemployed. negotiations are a test of strength for angela merkle's coalition, which is slumping in opinion polls the breakdown of discussions comes after a 10-hour marathon session. >> the labor minister admits her energy has been sapped by seven weeks of negotiations with the opposition, and many short nights. after the last marathon session, it was clear talks had finally collapsed. it is uncertain when the long- term unemployed will see an increase. even an intervention by the chancellor failed to bring a breakthrough. each side blam

we also offer a tangerine olive oil, a new product, fresh tangerines.you taste possessed from the appeal of the tangerine. -- you taste the zest from the peel. >> emerge very well. excellent. they sell different types of salt here which are a big thing in it killing our world. i have found at home that it makes a big difference the texture of the salt, not word is from -- where it is from. where is this from? >> it is from france, the top layer of of salt, a very fine salt. for every 80 pounds of the great salt, 1 pound of this is made. >> we did not really talk about the clock tower yet. at 230 feet tall, this is built as a replica of of the clock tower in spain. this was electrically i polite. electrically operated? >> correct, but it still can be run mechanically. ithe clock master comes in at te time that it is changing. we also have clock watchers across the street who tell us if it is off by a second, so he is very attached to the clock. >> we have a clock master. and look at this, the hands of the clock. look how big they are. the holy mackerel.

to steam them and then i saute them, blanch them, after i steamed them and saute with garlic and olive oil little pecorino-romano cheese, a great thing. i'm tony tantillo your fresh grocer and always remember to eat fresh and stay healthy. these beans are great. >>> not the first time a singer has flubbed the national anthem. probably won't be the last. >> here is christina aguilera at the super bowl if you didn't hear it last night. ♪ through the perilous fight. ♪ what so proudly we watched. ♪ at the twilight's last gleaming. ♪ and the rockets red glare. >> christina augustare a left out, over the ramparts we watched and replaced with an earlier line. >> she said she got lost in the moment and released a statement saying today, i can only hope that everyone could feel my love for this country and that the true spirit of its anthem still came through. >> she didn't stop in the middle of it. but i tell you -- >> like the quarterbacks have the wristband with the plays, shoe have the lyrics right there. >> hey -- you should have the lyrics right there. >> whatever works. >> if you have to do

and then the interesting idea here is, we drizzle this with a little bit of olive oil. >> olive oil?his -- >> chocolate sea salt? >> oh. >> and we serve that with a little bit of toasted bread. >> we're going to see how you did on pricing right here. because it's all about how low you can go. so let's take a look. >> good. >> how low did he go? all right, chef, $39.36. is how low you went. probably not exactly on the leader board. but you know what? oh, you are. number three. nice work. >> also next week it's all about seafood. here are your choices for next week, for seared cod you're going to call star star 01. for lobster riis oato star star 02. you don't have to text, just dial. and for shrimp pasta. star star 03. standard data and message rates apply. >> this chicken is fantastic. >> and you can find more of the recipes at cbs.com/saturday. thanks, chef. >> thank you. >> we'll be right back, guys. [ male announcer ] did you hear about the car company test-driving cars on the internet? you just log on, click "drive," and hit the space bar to accelerate. all from your living room.

then all you need is a nice mozzarella, some basil, balsamic vinegar and olive oil and you can make yourselfutiful caprese salad. cluster tomato, great prices, great flavor, like summertime tomato. we're almost there. i'm tony tantillo, your fresh grocer. they're beautiful! >> wintertime here, that's it for the cbs 5 news at noon. have a great day, everybody. see you tonight at 5:00 and syd and i will be back tomorrow at 4:30.

. ♪ made with the rich, delicious taste of imported olive oil, kraft mayo with olive oil is the newing's "health watch" skin aging mistakes. time is no friend to your complexion. along with it, time brings age spots, wrinkles, dryness. common bad habits could be prematurely aging your skin and we are going to help you reverse that this morning. medical correspondent dr. jennifer ashton is here to help. when does our skin begin to age? >> you might be surprised to hear but it starts as early as in his 20s, especially if you live in peak sun areas. the south like florida, the southwest, arizona. it directly core lates to our sun exposure. some of how we age has to do with genetics and family history and look at our parents and see how they look at their age and give us a little clue of how we might age. day-to-day, sun exposure is greatest factor. >> that's why we hear so much and beaten over the head with it but it's important of how important sunscreen is and not just for summertime. >> and so important now even in the peak of winter to remind ourselves of that. even walking outside

. >> and then you're going to put the rosemary and olive oil. nd the garlic. >> yes. >> garlic can be pretty strong and pungent when they're raw, right? once we roast it it turns out to be sweet. >> okay. >> really nice and sweet. >> so we're going to swap it out for a finished one. >> swap it out. >> do you need a potholder? >> the imagine irof television. >> you never cook like this at home, right? >> are you kidding? i always have it waiting, finished in the oven. >> so you smell this. >> first of all, it smells incredible. but this -- >> it's nice, right? >> oh. >> so so much of our cooking is like that. it smells absolutely wonderful. >> with the chef approved snicker. we're in good shape. >> we're just going to squeeze it out. >> if you've never skwiez the out a bulb of roasted garlic, there's something very satisfying. >> perfect. so you can use it really for everything. right? >> this is a great, simple recipe. >> we're going to do some crostini. >> a little french bread. >> and you know, even better when it's one day old. stick to the gr

olive oil--that's a greathing. >> but tell m a little bit--these are your babies basically. >> well, yes, they are. yes. a lot of times you'll get years where there's just aolive here a@d an olive there. but the pollination was great this year, so we have olives pretty uniformly in the--throughout the canopy. so we sell--the majority of our olives go to bell-carter. um, they've been great for the industry, and they produce a great, great product. >> california's weather is perfect for olives, and some of these trees can grow for several hundred years. but you may be surprised to know that harvesting in california is largely done by hand. flash back more than 100 years to 1912. back then, olives were harvested the very same way, by hand. that's when two brothers, arthur and henry bell, decided to buy a small olive grove near fresno. they even carried on harvesting and selling olives through the great depression. no one realized it back then, but the brothers were planting the seeds for a multi-million-dollar business lasting at least 4 generations. >> just to give you an example, bell

it works with--obviously with olive oil.this is the type of thing that we do at the kitchen all he time is take things that peopl uh, aren't so sure about and turn it into something where they go, "wow. i--now you've really opened up my eyes to something." >> in rio vista, charlotte fadipe, "california country tv." >> so today on "food 101", we're going to be talking about mushrooms. here to help us out is greg corrigan, senior director of produce and floral here at raley's. greg, good to see you again. >> hey there. >> so when i wk up to this display, i have idea what makes a good mushroom or a bad mushroom. so how do i pick a good one? >> well, the mushroom guys would argue that they're all good. but there are some differences, and you do want to look for mushros that are nice and white, and fresh, and not a lot of decay. >> ok. >> so you definitely want to stay away from the ones that are turning brown and looking dehydrated. they actuay have some of these new cool packages that are easy anconvenient for the consumer to c

olive oil. don't be shy with it. a good amount of onion.it with rice. >> how do you do the shrimp? >> you saute it for two or three minutes. add tons of garlic a little onion. lemon. you can add a little white wine or broth. that's basically it. if you want the recipe -- very fast. and you want to serve it right away. go on abcnews.com/gma. they're all there today. you can have a great weekend by starting with some of these pastas. >> emeril's doing my job there. i apprecia m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m

here, we have olive oil with olive puree. we have olive oil and puree olive. ttle on top. look at that. that's just as nice as we have at the restaurant. except, we have to make 1,600 of them. >> reporter: but there's always room for dessert. so, i paid a visit to executive pastry chef, sherri yard. how do you go about deciding what you're going to serve? >> we're fortunate that there's a different theme. this year, it's "coca bana." we did the living room, with the chandelier. we have raspberry, lemon, grape, and tangerine. >> reporter: these are always a big hit. >> in addition to the dessert, we have a 24-foot chocolate dessert buffet. >> reporter: this is really good. and no glamorous evening would be complete, without a special appearance by a fella named oscar. >> they're edible gold. >> reporter: real gold? >> puck has eaten more chocolate oscars than anyone. >> reporter: how much i love this job. i still have a food coma. it was so absolutely delicious. and the paella that he will be serving on sunday, you can make it at home. i'm telling you. he showed

. >> citrus fruits, dates, olive oil, and vegetables. north african nations have been capitalizing on a lucrative market. agriculture is 10% of tunisia's domestic product. >> they have been feeling the effects of unrest. the sooner it gets back to normal, the sooner we can get back to the business of selling food and vegetables. >> here in berlin, talks between the german government and opposition affect welfare payments. 4.7 million people are unable to reach a compromise over payments for the long-term unemployed. negotiations are a test of strength for angela merkle's coalition, which is slumping in opinion polls. the breakdown of discussions comes after a 10-hour marathon session. >> the labor minister admits her energy has been sapped by seven weeks of negotiations with the opposition, and many short nights. after the last marathon session, it was clear talks had finally collapsed. it is uncertain when the long- term unemployed will see an increase. even an intervention by the chancellor failed to bring a breakthrough. each side bla

>> this is just olive oil. thought so. i don't want to assume anything. perfect ingredient that you are putting together here. that's great. >> we have a little bit of onions for a little height and a little color. >> and ture. this is a fried basil leaf. >> nice. >> basically there we have it. >> very nice. this is very good. can't wait to try that one later. you mentioned taste earlier. chef kerry what's the secret to taste bug not gaining weight after sampling all the wonderful concoctions? >> you mean like me? >> i know that's one of the things you have to make sure it tastes just right. >> i taste everything. you always like to taste when you cook and then you always have to taste after you finish your product. that's the secret, that's the key. always taste after you put everything together. put your heart, your soul, when you are cooking then you taste it. >> just taste a little bit but not the whole plate. >> that's good. >> you want to add something there? >> most of our students are more used to chinese and asian tastes. so part of the developme

heart healthy snack. >> we've moved to dinner, and who doesn't love pasta. >> pasta, we have the olive oiloil is anti-inflammatory. there's a powerful anti-oxidant in the tomatoes and it helps keep your heart healthy and your artery wall functioning. that's a really important part of the artery and the whole grains add that fiber that you need. >> whole grain pasta is the way to go. >> it is. it's good too. >> then dessert. i think everybody has been looking at the one at the end. that looks like a great dish. we have chocolates and red wine. >> it just makes you happy. strawberry says and chocolate and wine. that just makes your heart happy. chocolate has polyphenols. they reduce blood pressure, which is, again, a risk for cardiovascular disease. the vitamin c and strawberries boost that heart health. they reduce clotting. that's what the wine does. a little bit of wine reduce that is blood clotting. raises your glood good cholesterol a little bit. really heart healthy, and, you know, ewe happy, it's good for your heart too. two would be good. >> one glass of wine. everything in moderatio

and we need some of nancy's natural olive oil. s, whatever, just oil. ( laughter ) and we need a little bit of this. no, that goes in first. >> okay, this is vinegar. nancy's natural balsamic vinegar. >> you're supposed to fill it to the vinegar line, but just fill it to the water line. that's fine. ( laughter ) >> all right. ( laughter ) >> hmm, i hate it when this happens. >> gosh. >> i wish i had a pair of scissors. ( laughter ) >> oh, gosh, we have our scissors carefully stored. >> yeah, well, i don't mean those scissors. >> well, yeah, but we better tell, you know, our little hint from my friend nancy hart, because she wanted to protect her good shears. >> have you ever had your kids, or your family use your good scissors? ( audience reacts ) >> yeah, yeah. that's a bad thing. so, nancy came up with this wonderful solution. she stored her wonderful shears in a box in the freezer labeled... ( laughter ) ( rim shot ) it works every time! ( laughter ) okay, so there's a little vinegar in here. >> then we have nancy's italian sala

. >> we begin with tomatoes and olive oil.this combination has been shown to boost pro-collagen which is what gives skin its elasticity and youthfulness. but it's more concentrated when the tomatoes are cooked. and scientists think that lycopene, an antioxidant in the tomatoes is the key here but it's better absorbed with olive oil because it hitches a ride into the blood. i always keep tomato paste and sun dried tomato pesto in my cupboard. i use the pesto as a dip for raw veggies. and tomato paste is kind of my o base for a vegetarian chili. that's a great way. >> i find it interesting that, you know, you usually think you get the biggest benefits from something when it's not cooked. >> yes. >> in this case you're getting bigger benefits when it is. >> lycopene is better absorbed into the body because it's better released from the fibrous part of the tomato and you get more of it with the cooked tomatoes. >> fatty fish is another thing you're saying. where are you getting the fatty fish? >> from salmon and even sardines whic

a little extra virgin olive oil. ike, i would take three to one oil to lemon is the way to go. if you like it a little more sharp you could do that, as well. >> okay. >> whisk that up. >> a little salt in there, as well. >> correct. >> and then what we'll do is we take some fresh mint and just pick it in there. mint is really good. it helps, you know, really livan the salad. >> what do you like about arugula. >> it's very bitter -- i don't want to say bitter. it's very peppery. it's probably my favorite lettu lettuce. we'll take some of the salad. we've got kumquats which we roast. it's almost like a little orange. what's good about these is you can eat the skin and the seeds. >> oh. >> you want to try a piece? >> i do, i do. i'd like to try that. that mint has a nice little touch. >> a great little touch, correct. >> you roasted these. >> roasted these. a little bit of oil. a little bit of salt. like 350 for 5 to 8 minutes. really easy. and then some hazel nuts which we've lightly toasted. you can crush them by hand

olive oil which is one of the main features of the mediterranean diet, is also high in vitamin e andi recommend that you use that when you cook. drinking milk is, of course, good for you not only because it has calcium and vitamin d which is good for your bones but it also has b12 in it. you may want to eat meat and chicken also two or three times a week to make sure you have enough b12 levels. eating a high fiber diet such as bread which is high grain is particularly good for your cholesterol. high fiber diet increases your good cholesterol and reduces your bad cholesterol and, therefore, is good both for your heart and for your brain. and whatever you do, please don't eat too much. now, let me move and talk to you about the next segment of this program which is exercise. i believe that exercise is indeed one of the best ways you can improve blood flow to your brain and improve your brain health. did you know that exercise is a lot better for your brain than it is for your heart? so if you've been thinking about exercising, now you have an additional incentive to do that. let me tel

put a little bit of olive oil on a baking sheet. peel and cut sweet potatoes into wedges.why sweet potatoes, martha? >> well, they are very full of nutrition. iron, niacin and good things. >> can i say something? this is the first time ever i have actually known something that you taught me. i have done this for years with my kids. they love sweet potatoes baked. they like them a lot. they still eat them. there you go with your little kid, willie. >> they have them in restaurants now. >> sesame oil and rice vinegar. dip one of these in here. don't drip it on your tie. >> mm. >> ooh, delicious. >> they could be hotter. they have been sitting out for a while. >> now, whole wheat pizza. >> here we go. >> again, we use way too much white flour in our homes. >> we do. we just had a study that said if we used more whole grains we live longer. it's better for us. >> whole wheat is really white flour but they don't take the bran off the crust of the wheat berry. so this is nice yeast dough that you can make up. very easy to make. you can put a little ricotta. you can put romano ch

because only athenos is made the greek way, with 100% olive oil. athenos.e the only thing approved by yiayia. >> will: here is a look at your 7 day around the bay. showers in the north bay, things get warmer, you might want to enjoy the next couple of days wednesday, thursday, not to strain but showers headed our way clearing up on friday. -- rain. the weekend = rain. keep your eyes on the weather and get out there enjoying it. >> darya: you have a long week security thinking about the weekend. it was all about the king's speech at the academy awards. talon force winds that for the king's speech. --colin firth. the king's speech won four oscars, best picture, actor, a couple others. there they are doing that cheek kiss. i love him, everyone does. natalie portman won for best actress, this was a tough one, both were tough. a lot heavy hitting competition. she went on stage, this is the guy she's having the baby with the help to rep.ped hr up. she lost 20 lbs. for a barrel, she skinnier ready but she had to be a ballerina. >> will: and the set performance ins

>> just olive oil, balsamic and oil. some blood oranges, which are in season now.t. get in there and get it. >> we want to thank you very much, chef. we have the wonderful, wonderful josh grobin on the show tomorrow. >> we're also going to talk about some of the hottest wedding prints. this is so delicious. have a good

salt, hot pan with olive oil.of this i want to keep it bright and fresh. so a little bit of lemon zest. a little bit of orange zest. >> nice color. >> and a little bit of lime zest. >> ooh, yeah. >> just keeps it awake. >> mm-hmm. >> citrus salad. this is easy. you can make it in a flash at home. i use oranges and grapefruit. segment them out. with any soft herbs you like. basil, cilantro, mint, parsley. load it up in there. pull out the leaves, whatever you have in the garden or find in the market. it will be bright and fresh. we ate a lot of burgers last night. i'm smoked brisket and polenta tonight. >> i'm doing barbecued chicken. >> i like it. extra virgin olive oil, pinch of salt, cracked black pepper. do you like things spicy? >> i like it spicy. >> i go with shaved very thin jalapeno. thin as you can get it. then i just drop it right in with the citrus. and a splash of vinegar. >> ah. >> this is sherry vinegar. >> oh, there we go. that's exciting. i'm slow. the burgers weighed me down. >> i have been hearin

. ♪ made with half the fat and calories of hellmann's real mayo... ...kraft mayo with olive oil isby a fellow student at college by. she received an unexpected letter. we'll speak with liz in a moment. first, her story. in september 2005 liz and her husband were headed out the door on their way to a family vacation when they checked the mailbox one last time. a letter had arrived. it read, in october 1984 i harmed you. i stand prepared to begin to set right the wrong i have done. he even signed his name. liz froze as a flash of memories came racing back. in 1984 liz was a freshman at uva. like many colleges, her social life revolved around fraternities and sororities. she remembers being hand eed a drink. she felt strange and found herself alone with a 6'0" male student who turned off the light, ripped off her clothes and raped her. liz didn't gain consciousness until the following morning when she woke up naked and alone. she went to college administration but according to her, they did nothing. liz went on to live a productive life as a business owner, wife and mother. stunned by

. >> and a light drizzle of olive oil. >> you want to put that on the plate? the duck. >> beautiful. >> a nice healthy salad. >> and we'll make it unhealthy here. >> that's good. >> chef, thank you so much. the recipe on the website at todayshow.com. >> still to ,osh . >>> 9:56. check in on the rainy day forecast with christina. >> good morning to you. we are getting a bit of a break. before the heaviest precipitation that we are expecting all week. we are talking two inches of rain tonight over the course of five hours in the north bay. and we're talking about an inch in the beast aeast and south ba. right now a break from the showers. bulk of the moisture comes through by 5:00 and 10:00 tonight. heavy pounding of rain drops overnight. another round of rain on tap for tomorrow. let's find out how your roadways are faring the weather. >> we had light traffic. for tuesday, big back ups here. all lanes clear as you are passing highway 84. we should see major improvement over the next half hour. no major good alternate route heading up towards the golf course. we

. >> well, the flavor of the nuttiness of the garlic infuses into the olive oil. >> okay. >> now, i'mgarlic in there. >> you just want the flavor. >> again, it's valentine's day. garlic, a little too strong. >> that's right. >> so, we've got our pancetta cooking here. and seriously, if you can't find pancetta, you can use regular bacon. >> flat bacon? >> you can use flat bacon. it's going to have more of a smokey character, which is fine, but a little less authentic in terms of the italian characteristi characteristics. >> once you cook that down, then what? >> then we are going to glaze with our sonoma county chardonnay. so, once we get crispiness on there, add some wine to it. and i am going to turn this off. >> let that just kind of simmer. >> just a low simmer. some of the alcohol's going to cook off of that. and then i'm going to take our crab meat. >> nice. >> now, fresh crab meat is going to add this wonderful sweetness and savoriness to the dish that's going to balance the saltiness of the pancetta and the acidity of the wine and the creaminess from the cheese. really adds a n

a little bit of olive oil. and half a pound of ground beef. the meat. and make sure you chop it up very, very small. you're going to fit them into -- we're going to pretend this is done. this is your taco seasoning. and we're going to pretend this is nice and brown already. then, you add just a little bit of water. about a quarter cup. >> that's really simple. >> that's very, very simple. and then, you -- and another thing that i like to do, is i take a 3 1/2-pound chuck roast. and i have my butcher grind it fresh for me. i make the little taco bites and the little sliders. ooh. you save money. you save money. and if you have it ground fresh like that, it tastes better. then, i drain off all the fat. we try to do no fat, no salt and no sugar, to make everybody nice and neat. these are baby filo trays. what i do is i like to stuff the ground beef in it. you make a little taco bites, i call them. everything is on the website. what are you guys doing? you're not supposed to eat yet. they're already eating. and it's cold. wait. there's frozen bite

. >> a little olive oil?u. >> while i finish my demo. you pretty much want in your pan, guys, see this? we've got the perfect heat going. there's no browning of the butter, it's just kind of perfectly melted. and then i put a little creme fraiche in my eggs. >> that's what i wanted to ask you. is it safe to do something like creme fraiche or a whole milk or can you sometimes use water? people sometimes put water? >> i wouldn't do water. no one wants watery eggs in the morning. >> gross. >> i'm going to put a little milk. a little creme fraiche and we're going to be done. throw mine in. check on all you guys. >> jeff really mastered the fine art of cooking this week. >> i have a lot of eggs-spectations for you. >> we've got onions and bacon in the pan. adding a little cilantro right now. we'll put a little more on after we're done. >> that smells delicious right now. >> thank you, buddy. and thank you for joking it up. i'm going to make scrambled eggs -- >> uh-oh, erica. >> i'm going to put some lowry's season

olive oil. you can use coconut oil or any oil. chopped garlic. go for it. >> oops.y light. >> you can garnish with limes. >> limes and cilantro. the salad is nice. the chicken was marinated in coconut cream and has the sweetness. >> crunchy and light. it's not the eh fried batter. >> it's really good. >> try the vinaigrette. >> fantastic. so different than the mayonnaise. >> you don't think about rum and vinegar together. it's great. >> chef, thank you very much. >> thank you. >> coming up, we have more of your favorite super bowl >> after your local news. >> >>> good morning, everyone. 9:56. let's check your forecast with christina loren. >> well after breaking 24 temperature records over the weekend high pressure is finally going to weaken just a little bit today. a trough of low pressure that will bring clouds in our direction and increase the onshore flow, fog will be a factor through tonight. mild conditions persist for monday. 65 degrees in sunnyvale, over to 70 in oakland before all is said and dmon oone in oakland. >>> we'll look further north, looking throu

we're putting in some olive oil, some salt, mix them up to become a puree, and that begins john's part some pepper -- >> what's three plus two? >> put in chili peppers, our secret. throw in some garlic, the shrimp. it cooks very quickly. two minutes. the flesh turns opaque, the tail turns orange. >> come on down here. >> spicy. oh! >> so now you've married, right? you're bringing your wife home to the house. you have to cook for your mother-in-law now. she's sitting inside and you start to cook the sauce, you say, mom, let's do some of this for you. and she's watching, okay? you say, do you like olives, mom? no. okay. do you like chili peppers? no, a little spicy chili pepper. do you like capers? put in some capers. you're going to love it, mom. >> we have to try it. can we try it? >> sure. >> come on back. we don't get any lunch today. elena, what are we making? >> we're making spicy hot cocoa. we start with heavy cream, some milk, we put in a little chili paste. >> what? >> vanilla bean. i'm telling you, it makes it hot, nice and spicy. we scald it, we mix it well, then we turn it of

. >> sufficient olive oil, a couple of table spoons and chopped chilies or you can use chili flakes., we're using half a pound or so of shrimp. >> and you cut them up a little bit. >> now they'll cook really quickly. >> meanwhile you're cooking your pasta. >> you want to start the shrimp when the pasta is just about done. >> that's right. >> you like this underdone so you want it on the chewy side. >> you want it so there's a tiny bit of chalkiness this the middle. that's not really al dente, it's under done. we'll toss it with the shrimp so it cooks in there. >> once you put the shrimp in here, you're only talking a couple minutes. >> we're working real time here. we have to figure out something to say -- >> that's all right. you're going to take the pasta, transfer it into the pot and one of things you talk about all of the time you're here, save a little of the pasta water. >> it's very traditional. it is something we talked about last week also. it's very traditional to finish cooking pasta in its own sauce. italians do that all of the time. some of the crew guys, yeah, we do tha

oliver r.t. cairo egypt. the young going on rest in the region there have been reports from libya that rioters are now controlling some of the key oil terminals they're stopping exports and energy analysts are warning that oil prices are likely to soar further when we get across to the business teach you a vulcan let's talk about the implications of the unrest now russia's prime minister vladimir putin has warned that the world's economic growth could start to slow down so what can consumers expect. that's absolutely right the sharp rise in oil prices does create a series of economic risks and can deliver a devastating blow to the phrase job global economy as it struggles to recover from the financial crisis and some version contraries energy is a greater share of overall consumption are even more vulnerable it's really very difficult to make any forecasts or have been particularly volatile in recent years and some sectors will be more impact than others transportation has always been very vulnerable to. hikes and also i should say that all of the businesses here can be affected for manufacturers to supermarkets so high energy price