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["Auld Lang Syne" plays]
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{\an8}-Thanks for coming.
-Thanks for having me.
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00:00:17,559 --> 00:00:21,396
{\an8}I'm especially excited 'cause
this is a New Year's challenge today.
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00:00:21,479 --> 00:00:22,897
Hosting a party is a lot of work.
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I'll give you a hack
that'll make you the ultimate host
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00:00:25,817 --> 00:00:27,694
and leave you time
to hang out with your guests.
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Okay.
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00:00:30,363 --> 00:00:32,907
So I got my muffin tin,
my favorite puff pastry,
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00:00:32,991 --> 00:00:35,452
fig jam, goat cheese, and some nuts.
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Salt, sweet, crunch.
I'm into it. Show me more. Let's go.
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[Ilan] I got my puff pastry cut out.
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What we're gonna do
is just gently finesse them inside.
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And we're gonna alternate,
because if they're more separated apart,
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they cook more evenly.
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Just gonna fill each one
with a little bit of fig jam.
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Then we're gonna go a bit of goat cheese.
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Next we're gonna put the nuts.
That's gonna give it a crunch.
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-Easy-peasy.
-Easy-peasy.
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We're gonna throw it in the oven at 400
for about 17 minutes, and that's it.
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[Antoni] Oh, I smell it!
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-I love that.
-[Ilan] Yeah.
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-It's legit perfect!
-It's as easy as that.
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[upbeat music plays]
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Hi, guys.
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-[man]Hello.
-[woman] Hello.
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[Antoni] Welcome.
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Lauren, Torrie,
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Giselle, our returning champion,
welcome to Easy-Bake Battle.
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I'm so excited
to introduce you to my dear friend,
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esteemed chef Ilan Hall.
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-Hi.
-[woman] Hey.
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Pleasure to meet you.
I'm excited to eat your food.
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Giselle is on a hot streak,
but we're starting fresh.
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Yes.
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Any one of you could become
the new Easy-Bake champion.
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So, Lauren, tell me
a little bit about yourself.
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I quit my job at 50 to follow my passion
for food and teaching people how to cook.
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So it's just been kind of
a fun little journey these last few years.
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{\an8}I wanna share with the world
that you can not only recreate yourself,
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but you can also cook amazing food
if you've never cooked before.
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It's so easy if you just know
some of the little tricks.
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00:02:04,749 --> 00:02:08,294
-Tell me a bit about yourself.
-My name is Torrie. I'm a photographer.
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I fell into food photography, which got me
into cooking. So I like to mix the two.
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Interesting. So presentation
must be very important.
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It is, very. [chuckles]
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Being a photographer,
my schedule is all over the place.
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{\an8}One day I could have five shoots and then
it could be 12 hours of editing sometimes.
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I work really well under pressure.
I am going to win because I'm a winner.
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[laughs]
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Giselle, you're competing today to bring
your total winnings up to $75,000.
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Yes.
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Yes.
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-Do you feel you've proven something?
-Absolutely.
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{\an8}I wanna win.
I don't wanna leave with the 50.
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I'm already here. I wanna go all the way.
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My heart, my mind, and my soul is all in.
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[Antoni] You gonna
run with that confidence?
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-Yes.
-You go! You show 'em.
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-And you all show her.
-We're showing her.
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Today's challenge
is a little sparkly and a lot of upscale.
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Let's get into it.
It's time for the first round.
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-Let's do it!
-The Dish Dash.
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It's New Year's Eve
and you decided to tackle hosting.
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Your first goal is passed appetizers.
But to pull that off with a staff of one...
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[Torrie chuckles]
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...which is you, you're gonna need to hack
your way through this holiday spread.
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Your Dish Dash Challenge
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is to create a trio
of indulgent and harmonious appetizers
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in up to 30 minutes.
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[sighs] Okay.
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[Antoni] Because your guests
are on their feet socializing,
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your apps must be finger food.
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Got it.
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We wanna see something stuffed,
something skewered,
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and something on toast.
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And we want you to make ten of each item.
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Two of you will keep the festivities going
in the Easy-Bake round.
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But right now, all three of you
have a shot at $25,000.
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That's exciting. [laughs]
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Giselle, to remind you
for the umpteenth time.
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that's $75,000.
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No pressure. Thanks, Antoni.
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-[Antoni] No stress.
-Yeah.
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00:04:04,118 --> 00:04:08,623
Thirty minutes, three appetizers,
one epic New Year's Eve bash.
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Are you all ready?
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00:04:09,749 --> 00:04:14,337
-Ready.
-And your time starts in three, two, one.
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{\an8}Make it easy!
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{\an8}[upbeat music plays]
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And they are off.
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Sorry. Where are the nuts?
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Cucumber.
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Sorry, do you see the cream cheese?
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-Giselle means business.
-[Antoni] Yeah.
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She's very focused.
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{\an8}Our home cooks have 30 minutes to come up
with three passed hors d'oeuvres.
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{\an8}One is gonna be on a skewer,
one is stuffed,
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and one is gonna be on a toast.
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It's gotta be decadent, special.
It's gotta be lux. It's New Year's Eve!
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-New Year's Eve.
-[Torrie] Starting.
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00:04:49,580 --> 00:04:51,749
Hey, Torrie, what you cooking up for us?
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00:04:51,833 --> 00:04:57,547
So we're gonna do a little baguette
with ricotta cheese, blackberry, and mint.
102
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For my second appetizer,
I'm gonna do a stuffed jalapeño.
103
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I'm gonna fill them with ricotta,
Parmesan, and cheddar cheese.
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00:05:04,137 --> 00:05:07,307
Then for my third one,
I'm gonna do a shrimp skewer.
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Why are you going for ghee
instead of traditional butter?
106
00:05:09,892 --> 00:05:13,354
-Well, it was the first thing that I saw.
-I appreciate the honesty.
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First thing I saw,
but I do like the flavor of ghee.
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Just something on there,
give it a little taste
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and toast a little faster
so it doesn't dry out.
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He's toasting 'em.
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[Ilan] Air fryer.
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-Air fryer is a smart move.
-Yeah.
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00:05:30,163 --> 00:05:34,167
So Giselle's got some wonton wrappers,
some cream cheese, some canned crab.
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We're going for a Rangoon situation.
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I'm very excited.
I haven't had any in a while.
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Hopefully some sweet chili sauce
to go with that.
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{\an8}I have to make three different appetizers,
one stuffed, one skewered, one on a toast.
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I noticed some crab meat
and I'm going for that guy.
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I'm making crab wontons.
For my skewered, I want something fresh.
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So I'm thinking cucumber
with some sort of cheese.
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I'm gonna put a smoked salmon,
like a lox, on top or something like that.
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And then for the third one, crostini.
A little goat cheese, some sort of fruit.
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I'm gonna try to really show that
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under pressure,
I can still deliver good quality food.
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Okay.
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Come on, G. Come on, G.
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[funky music plays]
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-Hey, Lauren.
-Hey!
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-Whatcha making?
-I'm making some crostini.
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00:06:25,968 --> 00:06:27,553
What's gonna go on those crostini?
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I think I'm going to do
a little whipped ricotta with some lemon.
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-Great.
-I know I want to do something Italian.
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My first trips to Italy
really formed my love for food.
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And Italian food
typically has fewer ingredients
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and they're all delicious.
136
00:06:41,359 --> 00:06:43,736
I know I want to make
a three-cheese crostini.
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It's classic, it's super few ingredients.
You can't go wrong.
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Then I know I wanted to make
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00:06:49,700 --> 00:06:52,995
a classic dates
and blue cheese and balsamic.
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00:06:53,079 --> 00:06:56,207
It's only, like, three ingredients,
so can't beat that, right?
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And then for the third one,
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fried goat cheese, 'cause who doesn't
want a fried bite on New Year's?
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00:07:02,004 --> 00:07:05,341
I'm going to set it
on a basil lemon pesto.
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00:07:06,759 --> 00:07:10,304
Torrie is going for heat for New Year's.
We have some jalapeños.
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Awesome.
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00:07:11,514 --> 00:07:13,891
I hope I don't get a really hot one.
I'm sensitive to heat.
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00:07:13,975 --> 00:07:17,061
[Torrie] I'm gonna put the ricotta cheese
inside a pastry bag.
148
00:07:17,145 --> 00:07:19,564
I'm gonna use ricotta for these
and my bread.
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00:07:19,647 --> 00:07:21,274
It's about to get messy.
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00:07:21,357 --> 00:07:25,445
Growing up, I did not like to eat.
[laughs] Because I was a picky eater.
151
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{\an8}I'd fall asleep at the table on purpose
until I was excused,
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00:07:28,906 --> 00:07:30,158
{\an8}because I didn't wanna eat.
153
00:07:30,241 --> 00:07:34,537
And here I am today.
I love, um, I call them happy foods.
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It's food that makes you feel good.
155
00:07:36,247 --> 00:07:40,668
I'm talking like I made a chicken sandwich
using Flamin' Hot Cheetos.
156
00:07:40,751 --> 00:07:44,213
It's one of those things that, as a kid,
I probably would have eaten more
157
00:07:44,297 --> 00:07:46,549
if I had more happy fun foods like that.
158
00:07:46,632 --> 00:07:48,759
Why not make food happy?
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Put those bad boys in there.
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00:07:52,013 --> 00:07:53,347
[upbeat music plays]
161
00:07:53,431 --> 00:07:58,603
Lauren is using... Looks like
some Medjool dates. I love dates so much.
162
00:07:59,353 --> 00:08:03,316
It's just simple ingredients. I love
the simplicity of delicious ingredients.
163
00:08:03,399 --> 00:08:06,235
I'm stuffing this date with blue cheese.
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00:08:06,319 --> 00:08:08,321
That will be that really beautiful,
165
00:08:08,404 --> 00:08:12,783
salty meets sweet
meets chewy, crunchy thing.
166
00:08:12,867 --> 00:08:15,536
It's got like all the bites.
I think it'll be delicious.
167
00:08:15,620 --> 00:08:19,081
I had a great career, I thought.
I was an art director and I loved it.
168
00:08:19,165 --> 00:08:21,918
And then I hit 50 and I was like,
169
00:08:22,001 --> 00:08:24,921
"I don't know
if this is all there is for me."
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00:08:25,004 --> 00:08:26,839
I didn't even know cooking was my passion.
171
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I do feel like
it's what I'm supposed to be doing.
172
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It's just such an honor to be here.
I can't actually believe it to be honest.
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00:08:33,346 --> 00:08:35,515
[Antoni] You have 20 minutes left
in this round.
174
00:08:37,058 --> 00:08:39,393
-[Torrie] Where's that?
-I know. It's moving quickly.
175
00:08:40,520 --> 00:08:41,521
Uh, come on.
176
00:08:41,604 --> 00:08:44,440
My cortisol levels have spiked
and I'm not making the food.
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00:08:44,524 --> 00:08:45,566
{\an8}[upbeat music plays]
178
00:08:45,650 --> 00:08:47,902
{\an8}[sighs] Last one, buddy.
179
00:08:48,402 --> 00:08:49,737
{\an8}[sighs]
180
00:08:49,820 --> 00:08:55,326
Think wisely. That is the strategy
that I've used on this entire competition.
181
00:08:55,409 --> 00:08:57,370
These crab wontons are tedious,
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00:08:57,453 --> 00:09:01,082
so I want to be really focused
on getting that dish first.
183
00:09:01,165 --> 00:09:02,917
I need ten minutes to fry my guy.
184
00:09:03,000 --> 00:09:07,547
Pretty ambitious of Giselle to be making
wontons. You don't want filling to ooze.
185
00:09:07,630 --> 00:09:09,006
It's gotta be properly sealed.
186
00:09:09,090 --> 00:09:11,509
-Especially if you're frying it.
-Absolutely.
187
00:09:11,592 --> 00:09:13,261
[oil sizzles]
188
00:09:13,970 --> 00:09:17,056
[Torrie] Pastry bags! We have
30 minutes to make 30 appetizers.
189
00:09:17,139 --> 00:09:20,184
That means we have
about one minute per appetizer.
190
00:09:20,268 --> 00:09:22,895
Gotta factor in cooking time,
building, the steps,
191
00:09:22,979 --> 00:09:25,314
getting all our ingredients,
and things like that.
192
00:09:25,398 --> 00:09:28,609
When you break it down,
you really maybe only have 30 seconds
193
00:09:28,693 --> 00:09:32,446
to actually work with your appetizers,
so I'm getting a little nervous.
194
00:09:32,530 --> 00:09:36,576
I was gonna make skewers with it,
but I did not realize it had a shell on.
195
00:09:36,659 --> 00:09:37,660
[Antoni gasps]
196
00:09:38,160 --> 00:09:42,081
Well, we came...
There you go, some peeled, shelled shrimp.
197
00:09:42,665 --> 00:09:44,375
-[Ilan] He leaves...
-[Antoni] As we arrive.
198
00:09:44,458 --> 00:09:46,502
That gives us a little time to creep then.
199
00:09:47,003 --> 00:09:49,130
Beautiful little browning
on the baguettes.
200
00:09:49,213 --> 00:09:51,048
-I like to see that.
-[Ilan] Smart.
201
00:09:51,132 --> 00:09:53,175
-It's too much work for now...
-Sorry.
202
00:09:53,259 --> 00:09:56,637
I'm out of his way. Do not apologize!
This is your station. We're intruding.
203
00:09:57,138 --> 00:09:58,097
W-What's going on?
204
00:09:58,180 --> 00:10:00,558
[Torrie] So we're just gonna
toss these onto...
205
00:10:02,518 --> 00:10:03,728
All right, try it out.
206
00:10:04,478 --> 00:10:05,313
Oh, excuse me.
207
00:10:05,396 --> 00:10:07,148
[suspenseful music plays]
208
00:10:09,692 --> 00:10:11,944
Since they're already cooked,
you wanna minimize...
209
00:10:12,028 --> 00:10:15,031
Try to get them thawed in the microwave,
like he just did.
210
00:10:15,114 --> 00:10:18,618
-Talking about you like you're not here.
-[suspenseful music continues]
211
00:10:22,038 --> 00:10:23,414
Keep doing your thing.
212
00:10:23,497 --> 00:10:24,999
-Thank you.
-Thank you so much.
213
00:10:25,583 --> 00:10:28,461
Whenever I come see Giselle,
I try not to distract her
214
00:10:28,544 --> 00:10:30,963
and do too much talking,
because she's so focused.
215
00:10:31,547 --> 00:10:33,299
-I like the way she's moving.
-Yes.
216
00:10:33,883 --> 00:10:37,553
-[Ilan] Giselle, what you got going on?
-I'm gonna not remake this guy.
217
00:10:37,637 --> 00:10:40,139
This is my hack. Just buy it.
218
00:10:40,931 --> 00:10:43,934
-What is that? Herb cheese?
-It's a bit of herb cheese.
219
00:10:44,018 --> 00:10:44,852
I'm just gonna...
220
00:10:45,561 --> 00:10:47,313
[tense music plays]
221
00:10:51,275 --> 00:10:54,445
-Okay, keep doing your thing.
-[Ilan] Let you get back to it.
222
00:10:54,528 --> 00:10:56,864
I feel understandably unwelcome.
223
00:10:56,947 --> 00:10:58,032
Sorry.
224
00:10:58,115 --> 00:11:03,412
I'm so disconnected from everybody else
when I'm in the zone.
225
00:11:03,496 --> 00:11:06,832
I'm like, "You can stay,
just don't talk to me." [laughs]
226
00:11:08,000 --> 00:11:10,211
-Making some pesto?
-I'm making some pesto.
227
00:11:10,795 --> 00:11:13,214
Do you have a plan?
You know what you're making?
228
00:11:13,297 --> 00:11:15,091
-Doing the best I can.
-Take deep breaths.
229
00:11:15,174 --> 00:11:16,342
-You got it.
-I'm kidding.
230
00:11:16,425 --> 00:11:19,553
-You got plenty of time.
-It's gonna... It's gonna be delicious.
231
00:11:19,637 --> 00:11:21,097
-It will be delicious!
-I know.
232
00:11:21,180 --> 00:11:23,099
We'll let her do her thing.
233
00:11:23,182 --> 00:11:25,726
This is probably the hardest challenge
we've asked so far.
234
00:11:25,810 --> 00:11:27,603
[Torrie] Olive oil.
235
00:11:28,187 --> 00:11:29,480
Losing some shrimp here.
236
00:11:30,147 --> 00:11:35,236
That's okay. We're gonna see what happens.
I am using the panini press for my shrimp.
237
00:11:35,319 --> 00:11:37,571
I have to keep an eye on it
because it's cooked shrimp.
238
00:11:37,655 --> 00:11:40,074
I don't wanna overcook it
so it turns out rubbery.
239
00:11:40,157 --> 00:11:42,868
Once the shrimp is done,
I'll feel a lot better.
240
00:11:42,952 --> 00:11:44,537
-I smell the shrimp.
-I smell them.
241
00:11:44,620 --> 00:11:47,707
I'm gonna put these
on the skewers with the shrimp.
242
00:11:47,790 --> 00:11:49,917
There's a time and place
for a green bell pepper.
243
00:11:50,000 --> 00:11:52,002
I don't hate them
as much as many people do.
244
00:11:52,086 --> 00:11:54,505
When I make my chili,
I use green bell peppers.
245
00:11:54,588 --> 00:11:57,299
Not that you asked,
but a bottle of Guinness,
246
00:11:57,383 --> 00:12:00,511
dark chocolate, and a little
apple cider vinegar at the end.
247
00:12:00,594 --> 00:12:02,179
-Really?
-I love that acidity. Mm-hm.
248
00:12:02,263 --> 00:12:03,222
I like it.
249
00:12:04,140 --> 00:12:05,808
[Torrie] The shrimp is looking okay.
250
00:12:06,767 --> 00:12:11,105
Okay, I'm thinking fried goat cheese
with some Parmesan cheese.
251
00:12:11,188 --> 00:12:13,190
Something decadent. We live for that.
252
00:12:13,274 --> 00:12:16,360
A cheese grating hack
when you don't have a lot of time
253
00:12:16,444 --> 00:12:20,573
is put the Parmesan
right in a food processor.
254
00:12:20,656 --> 00:12:21,907
It'll chop it for you.
255
00:12:22,408 --> 00:12:24,952
I start mixing it
with a bit of cream to loosen it up.
256
00:12:25,035 --> 00:12:26,078
We're gonna deep-fry it,
257
00:12:26,162 --> 00:12:29,915
because deep-fried cheese
always is a good thing to do.
258
00:12:29,999 --> 00:12:31,876
-What's she making?
-I don't know.
259
00:12:31,959 --> 00:12:33,419
I think it's another type of cheese.
260
00:12:33,502 --> 00:12:34,962
I feel like cheese is such a...
261
00:12:35,045 --> 00:12:39,925
Vegans aside, it's such an easy,
decadent route that everybody loves.
262
00:12:42,428 --> 00:12:43,679
Mm, super wet.
263
00:12:45,181 --> 00:12:47,224
Thickening up this cheese a little bit.
264
00:12:47,308 --> 00:12:51,145
It's a little bit runny, and the worst
thing could be it not holding up.
265
00:12:51,228 --> 00:12:55,983
This could be the kiss of death, but, uh,
we are going to see what we can do.
266
00:12:56,484 --> 00:12:58,319
Five minutes left.
267
00:12:58,402 --> 00:13:00,446
[tense music plays]
268
00:13:03,574 --> 00:13:04,658
So...
269
00:13:04,742 --> 00:13:07,453
Giselle has opted for cucumber,
270
00:13:07,536 --> 00:13:11,248
a bit of an herb cheese situation,
and some smoked salmon.
271
00:13:11,332 --> 00:13:13,209
[Ilan] You've got your stuff on one side.
272
00:13:13,292 --> 00:13:15,336
If you pick it up on a skewer,
it could fall over.
273
00:13:15,419 --> 00:13:16,462
[Antoni] Yeah.
274
00:13:16,545 --> 00:13:19,882
Where do you place the skewer?
Does it go across them or...?
275
00:13:19,965 --> 00:13:21,926
-Could be like a lollipop.
-[Antoni] That's true.
276
00:13:22,009 --> 00:13:23,511
-Love a lolly.
-Yeah.
277
00:13:24,303 --> 00:13:25,763
[Giselle] Really thin slices of pear.
278
00:13:26,514 --> 00:13:27,389
[Giselle groans]
279
00:13:28,057 --> 00:13:28,933
[Giselle sighs]
280
00:13:29,683 --> 00:13:31,185
Under two minutes left.
281
00:13:31,268 --> 00:13:33,020
[tense music plays]
282
00:13:37,107 --> 00:13:40,110
[Torrie] These are not turning out
like I wanted them to, but that's okay.
283
00:13:40,194 --> 00:13:41,862
Everybody's moving with intention.
284
00:13:41,946 --> 00:13:44,907
They're trying to just get it done.
30 minutes is nothing.
285
00:13:44,990 --> 00:13:46,408
Nothing, for doing one dish.
286
00:13:46,492 --> 00:13:48,577
-Let alone three different things.
-Yep.
287
00:13:48,661 --> 00:13:50,871
-Size doesn't matter in this scenario.
-Correct.
288
00:13:50,955 --> 00:13:53,123
[tense music continues]
289
00:13:54,208 --> 00:13:55,960
[Torrie] Garnishes are everything!
290
00:13:56,043 --> 00:13:58,212
[tense music continues]
291
00:13:59,964 --> 00:14:00,840
{\an8}[bell dings]
292
00:14:01,423 --> 00:14:03,801
{\an8}-[Lauren] Wow.
-Giselle is finished first.
293
00:14:03,884 --> 00:14:04,802
{\an8}Feeling good!
294
00:14:05,719 --> 00:14:08,305
{\an8}-[bell dings]
-And Torrie is done second.
295
00:14:08,389 --> 00:14:10,432
Lauren, we are rooting for you.
296
00:14:10,516 --> 00:14:11,517
You got this.
297
00:14:13,060 --> 00:14:14,478
Don't overdo the glaze. Good.
298
00:14:14,562 --> 00:14:16,981
{\an8}-[tense music continues]
-[bell dings]
299
00:14:17,064 --> 00:14:18,023
{\an8}You're done!
300
00:14:18,816 --> 00:14:20,109
That was amazing.
301
00:14:20,192 --> 00:14:23,445
-I didn't think I could cook that fast.
-I'm telling you, that was hard.
302
00:14:23,529 --> 00:14:24,655
-Are you hungry?
-Very!
303
00:14:24,738 --> 00:14:25,990
-You ready for this?
-Ready!
304
00:14:26,073 --> 00:14:27,324
-Let's go!
-Let's go.
305
00:14:28,909 --> 00:14:33,289
All right, Lauren, you're up first.
Tell us what you made for us today.
306
00:14:33,372 --> 00:14:37,626
{\an8}[Lauren] Well, I made you
a little Tuscan spread for New Year's Eve.
307
00:14:37,710 --> 00:14:42,965
The first is goat cheese and Parmesan
deep-fried with a basil lemon pesto.
308
00:14:43,048 --> 00:14:48,387
The second one is dates with blue cheese,
and honey, and a little bit of thyme.
309
00:14:48,470 --> 00:14:52,683
And the third one is a crostini
with three cheeses and a balsamic glaze.
310
00:14:52,766 --> 00:14:54,143
[tense music plays]
311
00:14:58,105 --> 00:14:59,064
I'm gonna start
312
00:14:59,607 --> 00:15:01,901
with these little fried goat cheese balls.
313
00:15:02,568 --> 00:15:03,986
This is a perfect bite.
314
00:15:04,069 --> 00:15:06,780
It's decadent. It's crunchy.
315
00:15:06,864 --> 00:15:10,993
It's a great, vibrant pesto, adding a bit
of lemon in there to keep that brightness.
316
00:15:11,076 --> 00:15:13,495
In terms of the dates,
I think the combination
317
00:15:13,579 --> 00:15:18,417
of the sweetness from either the date
and the honey with thyme, knockout for me.
318
00:15:18,500 --> 00:15:21,378
[Antoni] I love the browning
on the blue cheese, really nice.
319
00:15:21,462 --> 00:15:24,924
Moving on, the crostini,
I'm obsessed with this.
320
00:15:25,007 --> 00:15:27,134
I can't tell you how much I appreciate
321
00:15:27,217 --> 00:15:29,762
that you cut those baguettes
really nice and thin.
322
00:15:29,845 --> 00:15:31,680
-Thank you.
-[Antoni] The proportions are right.
323
00:15:31,764 --> 00:15:34,934
My only critique, I would've liked
to see something colorful.
324
00:15:35,017 --> 00:15:36,518
I'm not quite sure what it is.
325
00:15:36,602 --> 00:15:37,436
I would also agree.
326
00:15:37,519 --> 00:15:41,398
A little brightness at the end
that can just kind of wake things up.
327
00:15:41,482 --> 00:15:44,360
Wake your palate up.
But delicious. Everything was great.
328
00:15:44,443 --> 00:15:46,111
-Well done.
-Thank you so much.
329
00:15:47,404 --> 00:15:48,781
Welcome to my party.
330
00:15:48,864 --> 00:15:50,199
Tell us about your party.
331
00:15:50,282 --> 00:15:53,535
{\an8}[Giselle] When I go to parties,
I like a little sweet, tangy, and cool.
332
00:15:53,619 --> 00:15:55,621
{\an8}I'm gonna start off with the crostini.
333
00:15:55,704 --> 00:16:00,292
{\an8}It's got a spread of goat cheese, pears,
toasted walnuts, a bit of honey on top.
334
00:16:00,376 --> 00:16:04,964
Moving on to crab wontons. It's got
cream cheese, a little bit of soy sauce,
335
00:16:05,047 --> 00:16:08,509
and, of course, a bit of chili
and some crab, of course. Crab meat.
336
00:16:08,592 --> 00:16:11,637
Last but not least, you've got a cucumber,
337
00:16:11,720 --> 00:16:15,641
I spread a little bit of garlic and chives
and smoked salmon on top
338
00:16:15,724 --> 00:16:17,309
with a little hit of dill.
339
00:16:17,810 --> 00:16:19,019
[tense music plays]
340
00:16:22,356 --> 00:16:27,528
Okay, so delicious across the board.
I think the balance of flavors is great.
341
00:16:27,611 --> 00:16:31,824
-Crispy, creamy, fresh, sweet.
-Thank you, Chef.
342
00:16:31,907 --> 00:16:33,409
But first, your toast.
343
00:16:33,492 --> 00:16:37,371
It's funny, I never think of toast
in a sweet way, but I was surprised.
344
00:16:37,454 --> 00:16:41,625
I love it when people present that. Um,
I think the balance of flavors is great.
345
00:16:41,709 --> 00:16:45,254
You know, it's sweet, crunchy.
The bread is toasted really nicely.
346
00:16:45,337 --> 00:16:48,048
On the bottom,
it's toasted nicely, which is great,
347
00:16:48,132 --> 00:16:51,010
because then you're getting
that texture from both sides.
348
00:16:51,093 --> 00:16:53,637
It's the little details
that get me really excited.
349
00:16:53,721 --> 00:16:57,141
Toasted on both sides.
The fact that you cut them on a bias.
350
00:16:57,224 --> 00:17:01,562
They're a little thick, but cutting
them on the bias justifies it for me,
351
00:17:01,645 --> 00:17:02,896
so I don't have an issue.
352
00:17:03,480 --> 00:17:06,275
Um, pears are so lovely and sweet.
353
00:17:06,358 --> 00:17:10,863
I would've amped the cheese up
just a little bit more, but really lovely.
354
00:17:11,363 --> 00:17:14,116
The crab wontons,
I mean, it's like perfect.
355
00:17:14,199 --> 00:17:17,661
That chili sauce is a no-brainer,
but you're a genius for using it.
356
00:17:17,745 --> 00:17:20,956
You used ready-made chili sauce.
That's exactly what you wanna do.
357
00:17:21,040 --> 00:17:23,125
It gave you time
to make sure these were fully sealed.
358
00:17:23,208 --> 00:17:24,168
So classic.
359
00:17:24,251 --> 00:17:27,629
The cucumber with a bit of the herb cheese
situation and the smoked salmon.
360
00:17:27,713 --> 00:17:29,381
The dill was really necessary.
361
00:17:29,465 --> 00:17:31,508
-You know I love a little herb finish.
-Yes.
362
00:17:31,592 --> 00:17:35,929
My only complaint with these,
the skewer part is a little tricky.
363
00:17:36,013 --> 00:17:38,557
If the smoked salmon was wrapped
around the herb cheese,
364
00:17:38,640 --> 00:17:41,852
and maybe you had a ribbon of cucumber,
it would've been thinner
365
00:17:41,935 --> 00:17:45,272
and little easier to eat if we didn't have
dead space on the skewer.
366
00:17:45,355 --> 00:17:47,441
But other than that, yeah, well done.
367
00:17:47,524 --> 00:17:49,193
Thank you. Thank you so much.
368
00:17:49,818 --> 00:17:51,403
-Torrie!
-Hello.
369
00:17:51,487 --> 00:17:52,404
-Hi.
-Hi.
370
00:17:52,488 --> 00:17:54,281
Talk to us. What have you made here?
371
00:17:54,364 --> 00:17:58,869
{\an8}[Torrie] So this first one is a toastini
with ricotta cheese, blackberry and basil.
372
00:18:00,287 --> 00:18:04,208
The second one we have here is gonna be
a shrimp, green pepper skewer with lemon.
373
00:18:04,291 --> 00:18:07,544
Then for our third appetizer,
we have a jalapeño
374
00:18:07,628 --> 00:18:10,589
with Parmesan cheese and cheddar cheese,
ricotta cheese as well.
375
00:18:11,090 --> 00:18:12,132
[tense music plays]
376
00:18:14,384 --> 00:18:16,762
-Ooh, got a bit of heat there!
-[Torrie laughs]
377
00:18:16,845 --> 00:18:17,971
Not too much.
378
00:18:18,055 --> 00:18:19,765
Just enough. Just enough.
379
00:18:19,848 --> 00:18:21,266
There's a lot of flavors.
380
00:18:22,309 --> 00:18:24,603
[Ilan] Your crostini,
it's really fresh, really bright.
381
00:18:24,686 --> 00:18:27,231
A note I would add.
There's two things I would add.
382
00:18:27,314 --> 00:18:32,069
And I love fresh fruit
with a light ricotta or farmer's cheese.
383
00:18:32,152 --> 00:18:33,028
Black pepper.
384
00:18:33,737 --> 00:18:35,280
-Olive oil.
-Gotcha.
385
00:18:35,364 --> 00:18:37,991
Those little details
can awaken your whole palate
386
00:18:38,075 --> 00:18:41,286
and change it from something very good
to something that's special.
387
00:18:41,370 --> 00:18:44,498
[Antoni] When I think jalapeño popper,
I wanna see that bright orange.
388
00:18:44,581 --> 00:18:48,544
I would've maybe added a little
more cheddar. It does melt really nicely.
389
00:18:48,627 --> 00:18:51,964
I would've liked to see
a little hit of lemon on there maybe.
390
00:18:52,047 --> 00:18:54,133
Finally, the shrimp skewer.
391
00:18:54,842 --> 00:18:58,595
They're surprisingly not, um,
crunchy and chewy
392
00:18:58,679 --> 00:19:01,598
the way I thought they were gonna be
when I saw you making those.
393
00:19:01,682 --> 00:19:04,101
I like that you kissed those
on the panini press.
394
00:19:04,184 --> 00:19:07,980
When I saw you cooking them, I was like,
"This is gonna be rubber bands."
395
00:19:08,063 --> 00:19:11,775
But it wasn't, somehow.
Amazing. So really, really fresh.
396
00:19:11,859 --> 00:19:14,987
I would've liked to see a little hit
of lemon on there maybe.
397
00:19:15,070 --> 00:19:17,447
Other than that, that's kind of all I got.
398
00:19:17,531 --> 00:19:18,448
-Thank you.
-Love it.
399
00:19:20,534 --> 00:19:24,413
Lauren, Giselle, Torrie.
Well done, you three.
400
00:19:24,496 --> 00:19:26,123
We both enjoyed everyone's dishes,
401
00:19:26,206 --> 00:19:29,293
but unfortunately,
we can only choose one winner.
402
00:19:29,376 --> 00:19:32,588
The winning dishes were dishes
that were party-ready, harmonious.
403
00:19:32,671 --> 00:19:35,215
They hit all the marks that we needed.
404
00:19:35,299 --> 00:19:36,842
They were all cohesive.
405
00:19:36,925 --> 00:19:40,679
And the winner of the Dish Dash is...
406
00:19:40,762 --> 00:19:42,306
[tense music plays]
407
00:19:43,807 --> 00:19:44,641
...Giselle.
408
00:19:44,725 --> 00:19:46,143
[joyful music plays]
409
00:19:47,644 --> 00:19:48,812
Congratulations, Giselle.
410
00:19:48,896 --> 00:19:50,439
-Thank you.
-Good job!
411
00:19:50,522 --> 00:19:54,276
You're holding on to your winning streak
and moving on to the next round.
412
00:19:54,359 --> 00:19:57,237
-Congratulations.
-Thank you so much. Thank you.
413
00:19:57,321 --> 00:20:00,240
Only one of you can move on
to the next round with Giselle.
414
00:20:00,824 --> 00:20:02,701
The cook going home is...
415
00:20:02,784 --> 00:20:04,036
[tense music plays]
416
00:20:07,915 --> 00:20:09,583
...Torrie. I'm sorry.
417
00:20:09,666 --> 00:20:11,126
It's all right. I had fun.
418
00:20:11,210 --> 00:20:13,670
I feel like I could have done better
419
00:20:13,754 --> 00:20:16,632
if I had just a few more minutes
to just prepare.
420
00:20:16,715 --> 00:20:21,178
But I wasn't gonna be upset if I lost,
because my competition were kick-ass.
421
00:20:21,261 --> 00:20:26,642
So I'm leaving here with a new open mind
for food and, like, trying new things,
422
00:20:26,725 --> 00:20:28,101
and I'm happy with that.
423
00:20:28,185 --> 00:20:31,230
Lauren, Ilan and I, one thing we agreed on
424
00:20:31,313 --> 00:20:34,107
was that while Giselle's trio
was best overall,
425
00:20:34,191 --> 00:20:36,777
hands down the best appetizer
that we tasted
426
00:20:37,611 --> 00:20:39,738
was that goat cheese ball with that pesto.
427
00:20:39,821 --> 00:20:41,365
It was spot-on.
428
00:20:41,448 --> 00:20:42,407
Thank you.
429
00:20:42,491 --> 00:20:45,953
That's what gave you the edge over Torrie.
You are really talented.
430
00:20:46,036 --> 00:20:49,498
I appreciate it. I'm so excited.
I can't even tell you. [laughs]
431
00:20:49,581 --> 00:20:52,125
All right, let's have some fun.
432
00:20:52,209 --> 00:20:57,464
One challenge remains before one of you
is officially crowned Easy-Bake champion.
433
00:20:57,547 --> 00:21:00,092
It's time for an epic food face-off.
434
00:21:00,175 --> 00:21:01,510
The Easy-Bake.
435
00:21:02,344 --> 00:21:03,762
It goes without saying
436
00:21:03,845 --> 00:21:07,224
that a New Year's Eve party
is the peak of luxury.
437
00:21:07,307 --> 00:21:09,226
So in this glamorous Easy-Bake round,
438
00:21:09,309 --> 00:21:12,062
we're asking you to prepare
an entrée and dessert
439
00:21:12,145 --> 00:21:15,649
using three classic
New Year's ingredients.
440
00:21:15,732 --> 00:21:19,027
Lobster, champagne, and chocolate.
441
00:21:19,903 --> 00:21:21,071
Okay.
442
00:21:21,154 --> 00:21:23,824
We're asking you
to make two dishes in 75 minutes.
443
00:21:24,574 --> 00:21:26,910
You do get to use your ovens
in this round,
444
00:21:26,994 --> 00:21:30,205
but you can only access them
for 60 minutes.
445
00:21:30,289 --> 00:21:31,123
Are you ready?
446
00:21:31,206 --> 00:21:32,165
Ready.
447
00:21:32,249 --> 00:21:36,086
Your time starts in three, two, one.
448
00:21:36,169 --> 00:21:37,254
{\an8}Make it easy!
449
00:21:37,337 --> 00:21:38,547
{\an8}[upbeat music plays]
450
00:21:40,924 --> 00:21:43,010
{\an8}[Lauren] You said Arborio rice
was over here?
451
00:21:43,093 --> 00:21:45,304
-[Giselle] Right there in front of you.
-[Lauren] Jeez!
452
00:21:45,387 --> 00:21:49,349
So they have three key ingredients.
Lobster, chocolate, and champagne.
453
00:21:49,433 --> 00:21:52,561
Curious to see what they're gonna make.
They have to make an entrée and a dessert.
454
00:21:52,644 --> 00:21:56,064
But how they allocate those items...
I assume lobsters gonna be the entrée.
455
00:21:56,148 --> 00:21:58,150
The other two,
they could actually go either way.
456
00:21:58,233 --> 00:22:00,485
It's going back. Meaning business.
457
00:22:00,569 --> 00:22:04,489
{\an8}I'm so happy I made it through
the first challenge without collapsing.
458
00:22:05,282 --> 00:22:06,116
{\an8}[chuckles]
459
00:22:06,199 --> 00:22:09,578
This is a little bit more
in my wheelhouse, I think, you know?
460
00:22:09,661 --> 00:22:12,873
This is a dinner
that I have already served to my friends.
461
00:22:12,956 --> 00:22:16,960
I am going to make a lobster risotto.
462
00:22:17,044 --> 00:22:20,630
But the hack is, normally
you have to stir risotto for forever,
463
00:22:21,131 --> 00:22:23,800
um, but I'm baking it in the oven instead.
464
00:22:23,884 --> 00:22:25,344
And then, for my dessert,
465
00:22:25,427 --> 00:22:29,348
I'll make a little layered cake
with crème anglaise on the bottom.
466
00:22:29,431 --> 00:22:32,309
The two things that are gonna cook
the longest is the risotto
467
00:22:32,392 --> 00:22:35,020
and then the brownies for my dessert.
468
00:22:35,103 --> 00:22:37,522
So I must get those things
in the oven first.
469
00:22:40,025 --> 00:22:41,693
[strains] Muscle.
470
00:22:41,777 --> 00:22:43,695
[Giselle] When I think New Year's Eve,
471
00:22:43,779 --> 00:22:47,824
{\an8}I want to end my year
the most amazing way possible.
472
00:22:47,908 --> 00:22:51,995
And for me, that's surf and turf
with scalloped potatoes.
473
00:22:52,079 --> 00:22:55,791
I have to use lobster,
chocolate, champagne.
474
00:22:55,874 --> 00:22:59,294
I love all three. Check, check,
and then the chocolate, double check.
475
00:22:59,378 --> 00:23:01,254
[upbeat music plays]
476
00:23:01,338 --> 00:23:04,466
So I'm thinking I'll bake some brownies,
477
00:23:04,549 --> 00:23:07,969
crumble it up,
and then just do fun layers with it.
478
00:23:08,053 --> 00:23:11,765
Steak is not something that takes
that long, and neither is lobster.
479
00:23:11,848 --> 00:23:14,559
So I know I have to get started
on my potatoes.
480
00:23:16,103 --> 00:23:19,606
{\an8}[Antoni] Your ovens are on.
60 minutes until they turn off.
481
00:23:20,524 --> 00:23:21,483
[Giselle] Let's go!
482
00:23:23,819 --> 00:23:25,487
My biggest hack of the day,
483
00:23:25,987 --> 00:23:28,740
I am cooking risotto in the oven.
484
00:23:28,824 --> 00:23:32,577
I'm baking it, so I don't have to mess
with it and stir it all day long.
485
00:23:32,661 --> 00:23:36,081
I grab water,
mix a little bit of bouillon in there,
486
00:23:36,164 --> 00:23:38,333
and get it in the oven and just let it go.
487
00:23:38,875 --> 00:23:43,380
Looks like Lauren's gonna do some oven
risotto, which scares the hell out of me.
488
00:23:44,089 --> 00:23:46,508
I've never had a risotto
made it in an oven.
489
00:23:46,591 --> 00:23:50,178
I'm not a baker, so I'm just gonna get
what I don't know out of the way.
490
00:23:50,262 --> 00:23:52,055
The one hack that I have
491
00:23:52,139 --> 00:23:56,518
is, instead of going with the instructions
for ingredients on the box,
492
00:23:56,601 --> 00:23:58,979
which is vegetable oil and blah water...
493
00:23:59,062 --> 00:24:00,814
Buttermilk, buttermilk, buttermilk.
494
00:24:01,481 --> 00:24:04,901
I'm like, buttermilk.
I use buttermilk for my pancakes.
495
00:24:04,985 --> 00:24:10,365
I use buttermilk to fry my chicken.
It just makes everything butterlicious.
496
00:24:10,449 --> 00:24:12,993
I think we're gonna have a brownie-off.
497
00:24:13,076 --> 00:24:15,704
Giselle, is that true?
Are you making brownies?
498
00:24:15,787 --> 00:24:18,290
[Giselle] I'm gonna do whatever. [laughs]
499
00:24:18,373 --> 00:24:19,791
It's gonna taste good.
500
00:24:19,875 --> 00:24:21,418
She's in Giselle world.
501
00:24:22,002 --> 00:24:24,754
This is like G's Chocolate Dream.
502
00:24:24,838 --> 00:24:26,840
[upbeat music plays]
503
00:24:28,592 --> 00:24:30,302
Hey, Lauren, whatcha doing?
504
00:24:30,385 --> 00:24:33,805
I'm just taking the lobster
out of the shell before I bake it.
505
00:24:33,889 --> 00:24:36,224
It's gonna make it bake
a little bit faster.
506
00:24:36,308 --> 00:24:38,393
What are you shoving
into those lobster tails?
507
00:24:38,477 --> 00:24:41,855
Butter, garlic, and lemon juice.
508
00:24:42,981 --> 00:24:46,109
-[Ilan] You can't really lose with that.
-You can't go wrong with that.
509
00:24:46,985 --> 00:24:49,905
It's so smart that Lauren is using
an external thermometer
510
00:24:49,988 --> 00:24:52,741
so she doesn't have to keep opening
those oven doors,
511
00:24:52,824 --> 00:24:54,284
so all that heat escapes.
512
00:24:54,367 --> 00:24:56,328
Yeah. That's a very clever way to cook.
513
00:24:56,912 --> 00:24:58,580
{\an8}-You have 30 minutes.
-[Giselle] Let's go.
514
00:24:58,663 --> 00:25:01,291
{\an8}[Ilan] Giselle's got a New York strip out,
nice and thick.
515
00:25:01,791 --> 00:25:03,793
They're not allowed to sear in the pan?
516
00:25:03,877 --> 00:25:07,797
No. If you put it in a cast-iron skillet,
it's gonna take a little longer,
517
00:25:07,881 --> 00:25:11,092
but it conducts heat really well,
and it holds that heat too.
518
00:25:11,176 --> 00:25:13,929
[Ilan] Yeah. She's using
a vacuum-sealed bag.
519
00:25:14,012 --> 00:25:15,472
-Ah.
-Uh-oh.
520
00:25:15,555 --> 00:25:17,933
Using a Cryovac machine
speeds up marination.
521
00:25:18,016 --> 00:25:20,519
it opens up all the cells
of whatever you put in there
522
00:25:20,602 --> 00:25:23,313
and it can get flavor in there
really, really quickly.
523
00:25:23,396 --> 00:25:26,233
Here's a hack.
This is my hack of all hacks.
524
00:25:26,316 --> 00:25:30,278
Crème Anglaise
is a fancy, fancy sauce for dessert.
525
00:25:30,362 --> 00:25:35,659
If you just melt good vanilla ice cream,
it is crème anglaise. Brilliant.
526
00:25:35,742 --> 00:25:39,162
So it looks like Lauren
is gonna be melting her ice cream
527
00:25:39,246 --> 00:25:40,539
to turn into a crème anglaise,
528
00:25:40,622 --> 00:25:44,751
which is a brilliant time-saving hack,
so she can focus on the other component,
529
00:25:44,834 --> 00:25:46,002
which is her brownies.
530
00:25:46,086 --> 00:25:49,256
Making a crème anglaise from scratch,
you have to pay attention.
531
00:25:49,339 --> 00:25:51,091
-Yeah. You have to be there.
-Yeah.
532
00:25:51,174 --> 00:25:55,095
I have to make a frosting for my dessert,
and I take a can of frosting.
533
00:25:55,178 --> 00:25:59,683
I'm gonna add a little butter
and some champagne to that to loosen it up
534
00:25:59,766 --> 00:26:02,102
and give it
a little bit more effervescence.
535
00:26:03,770 --> 00:26:05,772
[upbeat music plays]
536
00:26:07,440 --> 00:26:08,567
We're going for it.
537
00:26:09,693 --> 00:26:11,361
[Ilan] I wanna know what's in the bottom.
538
00:26:11,444 --> 00:26:13,863
Giselle, what's in the bottom
of that wine glass?
539
00:26:13,947 --> 00:26:15,240
[Giselle] Chocolate mousse.
540
00:26:15,323 --> 00:26:17,284
-Chocolate mousse.
-[Giselle] I'm sorry...
541
00:26:17,367 --> 00:26:21,788
A chocolate... I'm not a baker.
So something with cream and chocolate.
542
00:26:21,871 --> 00:26:23,748
I'm not a baker either. It's okay.
543
00:26:23,832 --> 00:26:26,876
[Ilan] Oh, she's ripping the pieces.
I love that so much.
544
00:26:26,960 --> 00:26:28,461
That's so smart.
545
00:26:28,545 --> 00:26:32,632
Okay. With a trifle or a parfait
situation, that is such a great hack.
546
00:26:33,133 --> 00:26:36,386
If you don't get something
to look as beautiful as you want it to,
547
00:26:36,469 --> 00:26:37,429
crumble it up,
548
00:26:37,512 --> 00:26:41,349
put it in a clear glass, layer it up
with all kinds of different textures.
549
00:26:41,433 --> 00:26:43,393
I wanna see creaminess.
I wanna see crunch.
550
00:26:43,476 --> 00:26:45,520
I wanna see some kind of a fresh fruit.
551
00:26:46,354 --> 00:26:48,982
Okay. Oreos, in heaven.
552
00:26:49,566 --> 00:26:51,192
My dessert, I don't have a name for it,
553
00:26:51,276 --> 00:26:54,321
because I was literally
layering the flavors in my head,
554
00:26:54,404 --> 00:26:57,115
but I just know
it's something I wanna dive into.
555
00:26:57,198 --> 00:27:01,286
This fudge doesn't move, but that's okay.
556
00:27:03,747 --> 00:27:07,500
[Lauren] Well, that's a hot oven.
But they're done perfectly.
557
00:27:07,584 --> 00:27:11,046
For my dessert,
I'm going to, um, cut it into rounds
558
00:27:11,129 --> 00:27:13,465
and layer in some frosting in between
559
00:27:13,548 --> 00:27:16,092
for a nice little
juxtaposition of texture.
560
00:27:16,176 --> 00:27:17,719
The creamy of the frosting
561
00:27:17,802 --> 00:27:20,513
and then the chewy and crunchy
of the brownie.
562
00:27:20,597 --> 00:27:22,307
That's the goal. That's working out.
563
00:27:23,099 --> 00:27:24,184
[cork pops]
564
00:27:24,267 --> 00:27:26,061
-[Giselle squeals]
-[Antoni] Happy New Year!
565
00:27:26,144 --> 00:27:28,104
-Giselle!
-Mazel tov!
566
00:27:28,188 --> 00:27:30,023
After I do the brownies,
567
00:27:30,106 --> 00:27:35,195
I know I have very little time
to get that steak to have flavor.
568
00:27:37,280 --> 00:27:40,367
I throw that guy
with salted butter into my cast-iron,
569
00:27:40,950 --> 00:27:44,162
good splash of that champagne,
and I just close the door.
570
00:27:44,245 --> 00:27:48,792
I wanna make a reduction of the champagne,
butter, and garlic with shallots.
571
00:27:48,875 --> 00:27:51,294
[upbeat music plays]
572
00:27:58,927 --> 00:28:01,888
[Lauren] Whoa! That was almost a disaster.
573
00:28:01,971 --> 00:28:05,350
-Are you happy with your lobster, Lauren?
-[Lauren] Yeah, perfect.
574
00:28:05,433 --> 00:28:06,685
Perfect.
575
00:28:07,560 --> 00:28:13,191
Okay. My potatoes are gooey and bubbling
and literally, like, screaming,
576
00:28:13,274 --> 00:28:15,235
"Take me out. Take me out."
577
00:28:15,318 --> 00:28:18,697
"I'm brown and creamy."
I'm like, okay, it's time to come out.
578
00:28:18,780 --> 00:28:23,243
{\an8}Ten minutes left of oven time and just
under 15 minutes left total cook time.
579
00:28:23,326 --> 00:28:25,120
[tense music plays]
580
00:28:25,787 --> 00:28:29,624
[Giselle] My lobster, I would have
given it a minute or two more,
581
00:28:29,708 --> 00:28:34,129
but I'm a little worried that I have
so much going on that I'm gonna forget.
582
00:28:34,212 --> 00:28:38,425
So I'd rather pull it out and let it
continue, like, doing its thing,
583
00:28:38,508 --> 00:28:40,635
then praying it's still doing its thing.
584
00:28:40,719 --> 00:28:42,429
Are you happy with your lobster?
585
00:28:42,512 --> 00:28:45,557
[Giselle] Yeah. I know it still cooks
while it's sitting there.
586
00:28:45,640 --> 00:28:46,641
[Antoni] Yes!
587
00:28:46,725 --> 00:28:49,185
Oh, yeah! Baste that steak!
588
00:28:49,269 --> 00:28:50,895
[tense music continues]
589
00:28:51,730 --> 00:28:54,441
It looks nice and dark.
It looks beautiful.
590
00:28:55,650 --> 00:28:56,985
Nectar of the Gods.
591
00:29:01,239 --> 00:29:03,658
Doesn't need much more
than that now, does it?
592
00:29:04,993 --> 00:29:06,494
{\an8}[Giselle] The asparagus.
593
00:29:06,578 --> 00:29:08,371
{\an8}Oh, no, I don't. I have it...
594
00:29:08,455 --> 00:29:10,623
Oh my God, I forgot the asparagus.
595
00:29:11,374 --> 00:29:12,876
[tense music continues]
596
00:29:12,959 --> 00:29:16,296
[Giselle] I'm like, "Okay, G.
This asparagus isn't gonna take long."
597
00:29:16,379 --> 00:29:19,632
Luckily for me, I had thrown
that extra cast-iron in there.
598
00:29:19,716 --> 00:29:25,138
With two minutes left, Giselle has thrown
raw asparagus into a cast-iron skillet.
599
00:29:25,221 --> 00:29:27,432
Under a minute, everything's a bit scary.
600
00:29:29,142 --> 00:29:32,520
This risotto, I look at it,
it's cooked perfectly.
601
00:29:32,604 --> 00:29:33,605
All right, so Lauren
602
00:29:33,688 --> 00:29:39,277
is now whisking in her
cream-Parm-champagne sauce into her rice.
603
00:29:39,360 --> 00:29:42,697
It's pretty amazing, but Lauren has
used champagne in every one of her dishes.
604
00:29:43,281 --> 00:29:46,534
Sauce for the lobster,
for the risotto, and for the dessert.
605
00:29:46,618 --> 00:29:50,830
-I'm excited to see if we can taste it.
-I know! Me too! [laughs]
606
00:29:50,914 --> 00:29:52,749
[tense music plays]
607
00:29:52,832 --> 00:29:54,250
Done. Wow.
608
00:29:54,334 --> 00:29:58,171
And your ovens are off.
Just over two minutes.
609
00:29:59,130 --> 00:30:00,799
I'm a medium-rare kind of girl.
610
00:30:00,882 --> 00:30:03,259
[tense music continues]
611
00:30:03,885 --> 00:30:04,719
[Giselle] Cocoa.
612
00:30:05,220 --> 00:30:06,471
[Antoni] It is neck and neck.
613
00:30:06,554 --> 00:30:08,181
[tense music continues]
614
00:30:09,182 --> 00:30:10,266
[Giselle] What do I have?
615
00:30:10,350 --> 00:30:13,770
{\an8}Ten, nine, eight, seven,
616
00:30:13,853 --> 00:30:18,983
{\an8}six, five, four, three, two, one!
617
00:30:19,067 --> 00:30:20,235
{\an8}[Antoni] Time is up!
618
00:30:20,318 --> 00:30:21,778
{\an8}Take it easy.
619
00:30:21,861 --> 00:30:22,987
That was so intense.
620
00:30:26,950 --> 00:30:29,410
-I am so excited for these.
-[Ilan laughs]
621
00:30:29,494 --> 00:30:30,787
[Antoni laughs]
622
00:30:30,870 --> 00:30:33,957
-Happy New Year!
-[both] Happy New Year!
623
00:30:34,040 --> 00:30:35,667
Giselle, let's start with you.
624
00:30:35,750 --> 00:30:37,335
Thank you.
625
00:30:37,418 --> 00:30:41,339
{\an8}[Giselle] What you have here
is a nice New York strip, lobster,
626
00:30:41,422 --> 00:30:43,800
{\an8}potatoes, and asparagus.
627
00:30:43,883 --> 00:30:48,763
{\an8}I did a garlic and butter,
champagne reduction sauce with shallots
628
00:30:48,847 --> 00:30:50,098
{\an8}for my lobster.
629
00:30:50,181 --> 00:30:52,183
[tense music plays]
630
00:30:53,726 --> 00:30:57,605
Um, so many really awesome things
that are going on here.
631
00:30:57,689 --> 00:30:59,816
For me, this is actually really nostalgic.
632
00:30:59,899 --> 00:31:04,404
Growing up, it was like, what's fancier
or more special than a surf and turf?
633
00:31:04,487 --> 00:31:07,866
The steak for me,
it is perfectly seasoned.
634
00:31:07,949 --> 00:31:09,033
Super tender.
635
00:31:09,617 --> 00:31:12,620
With the lobster, I taste that butter
in the best way possible.
636
00:31:12,704 --> 00:31:15,623
I'm definitely getting
a bit of the sweetness and fruity notes
637
00:31:15,707 --> 00:31:17,417
from the champagne as well.
638
00:31:17,500 --> 00:31:21,170
I think the asparagus were in the oven
for two and a half, three minutes?
639
00:31:21,254 --> 00:31:22,171
Two and a half.
640
00:31:22,255 --> 00:31:24,257
[Antoni] Another minute
would've gotten it there.
641
00:31:24,340 --> 00:31:26,342
That said,
you're damn good at what you do.
642
00:31:26,426 --> 00:31:27,343
Thank you.
643
00:31:27,427 --> 00:31:30,638
The gratin was technically flawless.
644
00:31:30,722 --> 00:31:32,432
I'm a relative expert on it.
645
00:31:32,515 --> 00:31:37,604
It's something I had to cook every day
for quite a long time. It's perfect.
646
00:31:37,687 --> 00:31:38,938
-Thank you.
-[Ilan] Perfect.
647
00:31:39,022 --> 00:31:40,607
They're brown. They're crispy.
648
00:31:40,690 --> 00:31:44,444
I could eat a whole vat of this
with my own tears and I'd be really happy.
649
00:31:44,527 --> 00:31:46,863
My favorite bite together
was when I had a bit of lobster,
650
00:31:46,946 --> 00:31:50,116
a little beef and a little potato,
and that together...
651
00:31:50,199 --> 00:31:53,369
-It was classic, but really well executed.
-Thank you, Chef.
652
00:31:53,453 --> 00:31:55,872
Can you tell us
about your dessert, please?
653
00:31:55,955 --> 00:31:58,625
{\an8}[Giselle] This is what I envision
in heaven for me.
654
00:31:58,708 --> 00:32:01,502
{\an8}Layers of gooey cake, a brownie,
655
00:32:01,586 --> 00:32:04,172
{\an8}semi-sweet chocolate chips in the middle,
whipped cream,
656
00:32:04,255 --> 00:32:06,299
{\an8}and the Oreo cookies in between.
657
00:32:06,382 --> 00:32:09,761
{\an8}I put it in a clear glass
so that it would look like a parfait.
658
00:32:09,844 --> 00:32:11,846
[tense music plays]
659
00:32:17,435 --> 00:32:23,274
Giselle, I genuinely love how offensively
chocolaty and decadent this is.
660
00:32:23,358 --> 00:32:26,069
I would love to see some kind of berry
or something for freshness.
661
00:32:26,152 --> 00:32:28,154
But there's your inner child
in this thing.
662
00:32:28,237 --> 00:32:29,113
For sure.
663
00:32:29,197 --> 00:32:31,491
Because of so many
of the textural components,
664
00:32:31,574 --> 00:32:34,702
I think there's a surprising
amount of lightness in this.
665
00:32:34,786 --> 00:32:36,746
It's actually well-balanced.
666
00:32:36,829 --> 00:32:41,084
I'm not the biggest chocolate person,
but I'm a very big Oreo person,
667
00:32:41,167 --> 00:32:43,044
and I love everything about this.
668
00:32:43,127 --> 00:32:44,170
Good old Oreos.
669
00:32:44,253 --> 00:32:46,714
-That was a really wonderful meal.
-Thank you.
670
00:32:47,298 --> 00:32:48,466
Lauren, it's your turn.
671
00:32:48,549 --> 00:32:53,471
{\an8}I made a champagne Parmesan risotto
topped with lobster,
672
00:32:53,554 --> 00:32:56,599
{\an8}and some chopped asparagus
for crunch and garnish,
673
00:32:57,183 --> 00:33:01,062
{\an8}and a little bit
of a champagne cream sauce underneath.
674
00:33:01,145 --> 00:33:03,147
[tense music plays]
675
00:33:08,778 --> 00:33:13,408
Lauren, this is one of the best lobster
preparations I've had in a long time.
676
00:33:13,491 --> 00:33:15,910
-Thank you.
-[Antoni] It's so delicate.
677
00:33:15,994 --> 00:33:19,872
Like, you understand
temperature very well.
678
00:33:19,956 --> 00:33:24,460
I've had variations
on lemon champagne risottos before.
679
00:33:24,544 --> 00:33:26,504
Sometimes the lemon is overpowering.
680
00:33:26,587 --> 00:33:30,091
Champagne being one of those key
ingredients we asked you to cook with,
681
00:33:30,174 --> 00:33:33,845
I love that that's the star. That's
at the forefront right when I try it.
682
00:33:33,928 --> 00:33:38,266
It makes it feel really nice and decadent.
The cream sauce is super flavorful.
683
00:33:38,349 --> 00:33:42,895
Mine kind of like dispersed, and I like it
when it holds together a little more.
684
00:33:42,979 --> 00:33:45,273
When it's more about the stock
and less about the cream.
685
00:33:45,356 --> 00:33:46,858
I really do taste the champagne.
686
00:33:46,941 --> 00:33:49,861
In the cream sauce,
it's really pronounced.
687
00:33:49,944 --> 00:33:51,362
You had that tail.
688
00:33:51,446 --> 00:33:53,322
You had other pieces of lobster
that, I think,
689
00:33:53,406 --> 00:33:57,702
if you were able to sort of infuse
a bit of that shell into the stock
690
00:33:57,785 --> 00:34:02,081
to sort of get a bit more follow-through
of lobster flavor into the risotto...
691
00:34:02,165 --> 00:34:07,045
-Ooh, that would have been good.
-That would've been like a layup home run.
692
00:34:07,128 --> 00:34:08,755
-[Lauren] Right.
-I'm not a baseball fan.
693
00:34:08,838 --> 00:34:11,299
-I think that's the right thing.
-Don't look at me.
694
00:34:11,382 --> 00:34:13,384
[laughs] A layup home run, I love it.
695
00:34:13,468 --> 00:34:15,053
Wanna tell us about your dessert?
696
00:34:15,136 --> 00:34:18,931
{\an8}This dessert is a brownie
I cooked very thin on a sheet pan
697
00:34:19,015 --> 00:34:21,642
{\an8}so that they could have
some crunch and texture,
698
00:34:21,726 --> 00:34:23,770
{\an8}layered with canned frosting.
699
00:34:23,853 --> 00:34:26,939
{\an8}Elevated it by adding butter
and a little bit of champagne.
700
00:34:27,023 --> 00:34:30,401
And then I took
a pint of vanilla ice cream and melted it,
701
00:34:30,485 --> 00:34:32,528
and it's the perfect crème anglaise.
702
00:34:32,612 --> 00:34:33,780
[tense music plays]
703
00:34:36,491 --> 00:34:38,826
[Ilan] The texture of the brownie
is really cool.
704
00:34:38,910 --> 00:34:43,039
I didn't realize when you served it
that it was gonna be layered like a cake.
705
00:34:43,122 --> 00:34:47,168
I love how you got that sort of crunchier,
kind of chewier texture.
706
00:34:47,251 --> 00:34:49,545
I mean, I love the flavor.
It's really great.
707
00:34:49,629 --> 00:34:53,216
Your dessert is, at first glance,
deceptively simple.
708
00:34:53,299 --> 00:34:56,594
It's interesting, because we talk so much
about hacks and making things easy.
709
00:34:56,677 --> 00:34:59,472
It's one thing to plop something
out of a container,
710
00:34:59,555 --> 00:35:03,434
but adding one or two elements
can transform it in a really great way.
711
00:35:03,518 --> 00:35:07,396
And this is like a gold star,
A-plus example of that.
712
00:35:08,064 --> 00:35:09,816
Adding butter to the frosting,
713
00:35:09,899 --> 00:35:12,860
I never thought I'd say
adding butter would lighten something.
714
00:35:12,944 --> 00:35:16,239
That packaged stuff is incredibly sweet
but it did lighten it up.
715
00:35:16,322 --> 00:35:19,117
Making a crème anglaise
out of a tub of ice cream, genius.
716
00:35:19,200 --> 00:35:20,785
I don't know why we don't all do it.
717
00:35:20,868 --> 00:35:23,329
-Thank you.
-Thank you so much, both of you.
718
00:35:23,412 --> 00:35:27,542
No offense. I love you.
But I wanna win. [laughs]
719
00:35:28,042 --> 00:35:34,632
I wanna win. I can smell the $75,000.
I can touch the $75,000. How do you feel?
720
00:35:34,715 --> 00:35:40,096
I'm just waiting to see what happens.
I feel confident, you know? I feel good.
721
00:35:41,681 --> 00:35:45,351
[Antoni] Giselle and Lauren,
you both have brought so much joy
722
00:35:45,434 --> 00:35:47,103
and energy to this kitchen today.
723
00:35:47,728 --> 00:35:49,981
I mean, what a way
to ring in the New Year.
724
00:35:50,064 --> 00:35:51,858
[tense music plays]
725
00:35:52,441 --> 00:35:54,944
{\an8}So we unfortunately
can only choose one winner.
726
00:35:55,027 --> 00:35:58,489
{\an8}The winning dish
is a dish that was luxurious.
727
00:35:58,573 --> 00:36:00,950
{\an8}It had classic elements elevated.
728
00:36:01,033 --> 00:36:05,872
{\an8}And our three ingredients were prominent
and used in creative and easy ways.
729
00:36:05,955 --> 00:36:08,082
Our Easy-Bake champion is...
730
00:36:08,166 --> 00:36:10,168
[tense music plays]
731
00:36:14,463 --> 00:36:15,298
...Giselle.
732
00:36:16,007 --> 00:36:16,841
[exhales]
733
00:36:16,924 --> 00:36:18,301
[uplifting music plays]
734
00:36:21,179 --> 00:36:25,349
I just won 75,000 freaking dollars!
735
00:36:25,433 --> 00:36:26,684
I can't believe it.
736
00:36:26,767 --> 00:36:32,648
I just won $75,000 doing something
I'm extremely passionate about.
737
00:36:32,732 --> 00:36:37,570
Lauren, for you to find that passion
and to be exercising it now,
738
00:36:37,653 --> 00:36:39,655
I think is so incredibly inspiring.
739
00:36:39,739 --> 00:36:41,574
Thank you for sharing that with us.
740
00:36:41,657 --> 00:36:44,285
It's been an honor. Like a true honor.
741
00:36:44,368 --> 00:36:48,164
Giselle, you are the Easy-Bake champion.
742
00:36:48,247 --> 00:36:50,374
I knew I belonged in a kitchen,
743
00:36:50,458 --> 00:36:53,461
and this just, like, seals it for me.
744
00:36:53,544 --> 00:36:54,879
Thank you so much.
745
00:36:54,962 --> 00:36:55,922
Thank you.
746
00:36:56,005 --> 00:36:58,925
I would tell my six-year-old self,
747
00:36:59,508 --> 00:37:01,260
"Don't doubt yourself, kid."
748
00:37:02,553 --> 00:37:03,721
"You have talent."
749
00:37:05,348 --> 00:37:10,686
"And one day, before you know it,
somebody's gonna recognize that in you."
750
00:37:10,770 --> 00:37:13,356
"And it's gonna come with $75,000!"
751
00:37:15,149 --> 00:37:17,652
[all] Five, four, tres...
752
00:37:17,735 --> 00:37:19,654
Dos, uno!
753
00:37:19,737 --> 00:37:21,113
[cheering]
754
00:37:21,197 --> 00:37:23,491
-Happy New Year!
-Happy New Year!
755
00:37:23,574 --> 00:37:25,368
Congratulations!
756
00:37:25,451 --> 00:37:27,370
[theme music plays]