Spring Brunch Recipes

THAT'S COMING UP THIS SUNDAY
MORNING.
LOOK FORWARD TO IT AS ALWAYS
JANE.
THANK YOU.
CELEBRATING THE FIRST SIGNS
OF SPRING WITH A
BEAUTIFUL AND COLORFUL BRUNCH
MENU.
EVERYONE WILL WANT TO RISE
AND SHINE WHEN THEY
SEE THE DISHES ON THE TABLE.
COOKBOOK AUTHOR DAISY
MARTINEZ IS HERE.
IT SOUNDS GREAT.
TASTES EVEN BETTER THAN
THAT
THAT'S THE IMPORTANT THING.
WHAT ARE YOU MAKING?
I HAVE SAUSAGE MEAT.
MY KIDS CALL THIS BREAKFAST
PASTA.
SAUSAGE, EGG, CHEESE IS GOING
INTO THIS
PASTA.
YOU NEED HELP WITH ANYTHING?
I'M GOING TO BROWN THE
SAUSAGE.
I ADDED SOME
DICED HAM.
I PRECOOKED THE PASTA THROUGH
THE MAGIC
OF TELEVISION.
GOING TO HEAT IT THROUGH A
LITTLE
HERE.
THIS REALLY COMES TOGETHER
QUICKLY.
YOU
KNOW, LIKE DAISY FOOD.
I DON'T WANT TO SPEND TIME
IN THE KITCHEN WHILE EVERYONE IS
IN THE DINING ROOM
HAVING FUN AND TALKING.
DOESN'T THAT HAPPEN?
I DON'T WANT TO DO THAT
ANYMORE.
IT'S DICED
REALLY IDENTIFIES.
YES.
THE SAUSAGE, TAKE IT OUT OF THE
CASING.
ADD BUTTER.
USUALLY I ADD THE BUTTER MELTED
BUT
I'LL DO IT LIKE THIS HERE.
THAT'S GOING TO TAKE A
MINUTE TO GO THROUGH.
WE CAN TALK ABOUT OTHER
THINGS I HAVE GOING ON WHILE
THIS HEATS THROUGH.
OF COURSE.
WHAT TEMPERATURE ?
THAT'S A MEDIUM HIGH.
I DON'T WANT THE BUT TORE
BURN.
I JUST WANT THE HAM TO GET
FRIZZLED, NOT COOK
A LOT.
GOOD JOB.
I WANT TO TALK ABOUT THIS
SALAD.
WHAT'S IN THERE?
ITALIANS SAY FENIL HELPS.
APP REALLIES AND FENIL
ARE AMAZING COMBINATION.
ADD A LITTLE BRINE.
THOSE
BLACK OLIVES AND NUTS.
GRAB A FORK.
DIG N.
I SAW ANDREA BUMPING ME LIKE
GIVE ME THE FORK.
WHAT ARE THINGS YOU LIKE AS
THAT CONTINUES TO
COOK.
BRUNCH, WE ALL LOVE BRUNCH.
WHAT DO YOU KEEP
IN MIND WHEN COOKING FOR SEVERAL
PEOPLE?
HOW MUCH STUFF CAN I DO
AHEAD?
I SHAVE THE FENIL.
IT'S REFRESHING.
GREAT FOR
SUMMER.
AGAIN, YOU WANT THAT DO AHEAD
STUFF.
ARE YOU EVER CONCERNED?
DRESS RIGHT BEFORE.
I LEARNED THE HARD WAY.
PEARS, APPLES.
I WANT TO COME OVER AND MAKE
A DRINK FOR YOU
BECAUSE -- WELL, WHY NOT?
I HAVE THIS PARMA FIZZ.
RECIPE COURTESY OF GREAT LATE
SASHA.
IT'S GOT
VODKA, GINGER, SOMEBODY'S MAKING
YUMMY SOUNDS OUT
THERE.
JOHN IS.
TOP THAT OFF WITH SODA.
OKAY.
THEN THIS IS MY FAVORITE
PART.
THIS IS THE FANCY
PART.
ME DRINKING IT?
NO.
I'M GOING TO ADD ROSE WATER.
TASTE THAT.
LET'S FINISH THE PASTA.
SO WE HAVE THE PASTA HERE.
THE BUTTER IS MELTED.
I'M GOING TO GO AHEAD AND ADD IT
INTO THE BOWL.
LOOK AT ALL THAT DELICIOUS.
THAT'S GREAT.
RIGHT?
THEN HERE'S WHERE YOU HELP ME.
YOU'RE
GOING TO POUR THE EGGS.
I'M GOING TOES THE PASTA.
OTHERWISE, WE END UP WITH
SCRAMBLED EGGS.
WE'RE TOSSING.
THAT'S THE SAUCE.
SO IT COOKS BECAUSE THIS
ISN'T RAW?
EXACTLY.
THE HEAT FROM THE PASTA AND
SAUSAGE.
WE'RE RUNNING OUT OF TIME.
CHEESE, PARSLEY, GO AHEAD AND
DUMP.
THERE YOU GO.
TASTE.
CHEERS.
THIS LOOKS DELICIOUS.
YOU CAN SMELL THE ROSE BEFORE
IT GETS TO YOU.
THAT'S REFRESHING.
I'M GOING TO TASTE THIS.
THIS LOOKS GREAT.
SHOULD ONE OF US NOT HAVE A
MOUTH FULL TO THANK
YOU FOR JOINING US.
THANK YOU DAISY.
THANK YOU FOR JOINING US.
WE'RE BACK TONIGHT AT

Spring Brunch Recipes

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