(bright upbeat music) - [Narrator] "Sara's Weeknight Meals" is made possible by: (gentle brooding music) - [Announcer] Aboard Oceania Cruises we share a journey of culinary discovery, from shore excursions dedicated to local food traditions to our hands-on cooking school at sea.

Our master chefs take inspiration from vibrant markets and flavors as they create the international dishes served to guests each evening.

That's the Oceania Cruises epicurean experience.

(upbeat music) - [Announcer] And by USA Rice!

(bright upbeat music) - [Sara] My friend, Chef Amanda Cohen, calls them, "Dirt candy" because vegetables can be absolutely delicious.

Case in point!

- What can I do on Sunday that's gonna help me through the week?

So roasting vegetables is one of our favorite things to do, and we're gonna make three different dishes.

- Our guest, Kathryn Kelly, has great strategy.

So, night one, roasted vegetable soup whizzed in the blender.

The husband and I often eat soup for supper, so this would be perfect for us.

Night two, an egg tops roasted veggies in Hen On Hash.

This is a thing of beauty!

Night three, a Buddha bowl full of grains, greens, and roasted vegetables.

Three more meals at least!

Then it's off to the Roman neighborhood of Trastevere with a Michelin starred chef.

- Welcome to my other playground!

- We pick up some ingredients for an all veggie celery root pizza, worthy of its own star.

Bravo!

That is gorgeous!

So pretty, we can't eat that.

Edgy veggies, today on "Sara's Weeknight Meals."

(gentle upbeat music) Our guest, Kathryn Kelly, has had many lives.

- Oh my, look at this.

- [Sara] She completed her doctorate in epidemiology at Johns Hopkins, started a web-based med startup, then pivoted completely, earning a degree at the Culinary Institute of America.

- I'm gonna put this in the oil.

- She now runs several cruise-based cooking schools, marrying her passion for food and travel with her talent for teaching.

(gentle upbeat music continues) And here I am with Kathryn Kelly.

- Hi!

- And I understand you have an amazing strategy to help home cooks get dinner on the table during the work week.

- You know, you go to the farmer's market on Saturday, or you go to the market on Saturday, and you've got all kinds of things in your refrigerator, and you're thinking, "What can I do on Sunday that's gonna help me through the week?"

So roasting vegetables is one of our favorite things to do, and we're gonna make three different dishes out of these roasted vegetables.

- Well, okay then!

I love this.

So the idea is cook a whole big batch of things?

- Yes!

- And then just use them during the week in different recipes.

What have you got here?

- Well, what we have here are five different vegetables.

But remember, when we're roasting them, we're gonna cut them in like-size pieces like you see here and we're gonna put them on sheet pans so they're all level.

And then we're gonna roast them at about 400 degrees.

And then I like to roast mine all together, so if I'm doing sweet potatoes, just sweet potatoes.

- And what are we making?

- We're gonna make a soup out of parsnips, sweet potatoes, cauliflower, red bell pepper, celery root.

- Oh!

That's called celeriac, yeah!

- Okay, and onions.

So we're gonna blend the soup.

And we're using about a 1/4 cup.

So I'm putting the sweet potatoes in.

- A little more sweet potatoes.

- Little bit more sweet potato.

- [Sara] Okay!

- I think that just adds kind of a nice texture.

- About a 1/4 cup of each of the others, but a 1/2 a cup of sweet potato.

- Then we have the cauliflower, the red bell pepper.

But, you know, if you have a few more onions or you have a few more different vegetables- - [Sara] It doesn't matter?

- It doesn't really matter, okay?

- We're actually giving you at home a recipe, but this can, this is pretty loosey goosey.

- [Kathryn] It is!

And that's what's nice about it, yeah.

- So why are we using a blender?

- Because we want it to be smooth.

Now, some people like a chunkier soup so you could use a food processor, or you could use an immersion blender.

- I see!

This will give us the finest texture.

- I think so, yeah.

- Okay!

- Then what I have here is some warm chicken stock.

But I wanna use about two cups and then blend it and see how thick it is.

(blender whirring) So you can see here, it's a nice thickness.

- [Sara] Yes!

That's perfect.

- If I wanted to make this ahead of time and maybe have some on Wednesday or Thursday night, I could take this and put it in my refrigerator and wait and serve it later.

- So we're heating this up, it looks like medium.

Could you freeze this at this point?

Because that's another- - Absolutely!

- This is like, "Oh, this has legs.

This is going places."

- Yeah, it's going places.

Right, exactly.

- Yeah!

Right!

- But now what we're adding for flavor and richness is the cream.

- [Sara] Could you use vegetable stock if you wanna keep it vegetarian?

- [Kathryn] Yes, you could.

- What do you do if you're lactose intolerant?

- You could put almond milk in.

You could put any kind of dairy alternative.

I'm gonna add some salt.

- Do you want me to chop the chives?

- Oh, that'd be lovely, 'cause you like that little oniony punch at the end.

So I'm gonna dish this up.

- Now, the husband and I often eat soup for supper, so this would be perfect for us.

- Well, I think a lot of people think because it's all vegetables, that it's not gonna be all that filling, but it actually is quite filling.

So this is a chili oil.

I like a little kick when we have a root vegetable soup.

This is mild olive oil, and then inside of it are some red pepper flakes, pepperoncini, aleppo pepper.

What I do is I put in the pepper flakes and then let it infuse for about a day.

And I wanna do just a fun little drizzle.

- [Sara] Oh, that is nice.

Okay.

And how many chives?

- Sprinkle!

- Sprinkle, get wild.

Just a nice little dusting.

- Dusting, okay.

Oh, this is fun!

I love this idea.

Is there any no-no vegetable you can't put in here?

What would you not use?

- Ah, good question!

I wouldn't use Brussels sprouts, broccoli, you know, things that have kind of a sulfur in them.

- [Sara] The funky guys?

- Yeah!

- I love the chili oil in here!

That really puts it over the top.

- Yeah!

And if you had some grilled sourdough toast, you know, like perfect.

With a little garlic on it.

- Cut clove of garlic, a little malt and salt.

Mm!

- Yeah, yeah.

- Okay!

Well, great!

I can't wait for the next one.

(Kathryn laughs) (gentle pulsing music) - [Kathryn] Well, the next recipe we're gonna make is called Hen On Hash.

- What?

(Kathryn laughs) What?

- It's hen, because we're gonna add an egg.

- And the hash is?

- Gonna be made from our roasted vegetables and a few other ingredients.

- Oh, okay!

- So we have, from our original roast, the parsnips, sweet potatoes, cauliflower, roasted red peppers and onions.

Now we had the celery root, which we left that out here in the hash.

- Okay!

- Okay?

And then what we're adding is a green.

So here we have some roasted broccoli.

Sausage!

This is a pork sausage, but you could add any kind of sausage that you like.

And then shiitake mushrooms, which I sauteed up.

- Wow!

- And then you just chiffonade some beautiful spinach.

Now I'm gonna put mine together first.

What's great about this is I'm gonna use things that I like a little more, a little more of, and then things that maybe I want for a little flavor, but are not my favorites.

And so that would be for me broccoli.

You know, some people love broccoli and other people don't.

All right, so I'm gonna put a little bit of broccoli in there.

And then I've got the sausage, and then here I've got some of these beautiful mushrooms.

And then your nice chiffonade ribbons of spinach.

So- - [Sara] All right!

- [Kathryn] You now make your- - This is like make your own pizza night, right?

- Yeah, make your own pizza night.

Right.

- Okay!

I love parsnips.

- Yeah, parsnips have that really lovely sweet kind of flavor.

- More people need to know about them.

- I know!

I know.

So what we're gonna do is microwave this.

So the beauty of this is that everything is in your refrigerator after your Sunday night preparation.

- [Sara] Right!

- And so then you can mix and match it from the containers that you have in your fridge.

But we wanna warm it up 'cause we're gonna put the egg on it.

- Yeah, we're not gonna eat it cold.

- So we're gonna put this in the microwave for about a minute.

Okay, now we're gonna fry an egg.

Little oil in my pan.

(egg cracks) - [Sara] I just love eggs.

- I know!

They're one of my favorite foods.

- Don't you have a history with eggs?

- My grandmother, Naomi, and my grandfather were poultry farmers.

- [Sara] Oh!

- So my job was to go out and collect the eggs.

And so- - [Sara] Nice!

- I learned from a young age that the color of the egg shell really makes no difference.

It's really about the varietal of the chicken.

And so we would have Araucanas that had green shells, and, yeah, so we had brown, green, white, and whatever.

But as a child, I loved to arrange them like in the basket that I would take back to my grandmother.

- Of course!

They're gorgeous!

They're like party flavors.

- Yeah!

So I'm gonna baste these eggs in the olive oil, which is what we roasted the vegetables in.

Because what we want is for the hen's yolk to form a sauce in the vegetables.

- [Sara] So we want it to be loose?

- [Kathryn] By the time we take our hash out of the microwave, we'll be ready for these.

- [Sara] Okay!

- [Kathryn] So is that good?

All right?

- [Sara] Oh, let's do it!

- All right!

Oh, they feel nice and warm.

- [Sara] Oh, yes!

- [Kathryn] Okay?

- [Sara] That looks great.

- So now we have our eggs!

And we're gonna put the little hen on top of that.

- [Sara] Oh, this is a thing of beauty!

- And then, because we have no sauce here, we wanna be able to add a little bit of either sour cream or creme fresh.

Because as you mix it in, it's just lovely.

And then whatever kind of hot sauce you like.

So we just dabble it.

- Dabble away for me.

- Dabble away!

- I'm a spicy girl like you.

- [Kathryn] And then if you liked, a little bit of salt, I like a little bit of salt right on the top of the egg.

Here.

- [Sara] Oh, I do too!

- [Kathryn] Yeah?

- Before we eat here we have, ta-da!

- Yes!

- Our three entrees.

But this one, tell me about this one.

- So this I call a Buddha bowl.

And what we've added here is grains.

I added wheat berries, but you could add any kind of grain that you have.

- [Sara] Quinoa?

- Quinoa, right.

Or... - Barley?

- Barley!

And then we put arugula and topped it with walnuts.

Here we had dried cranberries, but you could add cherries, cranberries, raisins, whatever.

Just apricots!

And then some chickpeas to give it some fiber and some protein.

- Now is this served hot or room temperature?

- Room temperature.

- Okay!

- It's like a salad.

And then if you wanted, you could drizzle some olive oil on there.

- Mm!

Okay!

So night one was the roasted vegetable soup.

- Roasted vegetable soup!

- [Sara] Night two was our Hen On Hash.

- [Kathryn] Yes!

- And night three was our Buddha bowl.

- Absolutely.

- Or lunch!

- Any order!

- [Both] Or lunch.

- [Sara] You go first.

You take the first bite.

- [Kathryn] Me go first?

- My mouth is watering!

I can't wait to taste.

So healthy!

- Mm!

Mm!

- Yeah, yeah.

I'm gonna get a little bit of everything.

A little dab will do.

- This is probably one of my favorite go-tos.

- Mm!

Mm, mm, mm!

You!

- And the hot sauce!

- Mm!

- Whatever hot sauce you like, it just takes on that flavor as well.

- Oh, wow!

Yum!

Yum!

Thank you!

- [Kathryn] Thank you!

- Wonderful!

I am gonna try this wonderful strategy.

Roast up tons of vegetables on Sunday night, and then just have fun with them during the week.

Three more meals at least!

- And all very different.

- Yeah!

- Yep!

- Yes!

Yay!

(bright upbeat music) (cheerful rhythmic music) I've been doing this a long time, but one of the things I love the most on "Sara's Weeknight Meals" is learning new tricks from my guests.

Like Catalan cooking instructor Nuria Gine Gras.

- Have an iron pot and we're going to make it non-stick.

My mother taught me this tip of rubbing garlic, and that way the fish will not get stuck on the pans.

- I just learned something new!

So just raw cut garlic clove?

Isn't that a great idea?

And Nuria had another fabulous tip about tomatoes.

You're gonna want to try this one.

Now, I noticed you grated the tomato.

We don't do that in the United States.

And you grated it in such a way that the skin stayed on the grater.

Why do you grate the tomato?

- It's the best way for not getting the skin.

- [Sara] And you get all the pulp and all the good stuff?

- [Nuria] Yeah!

Yeah, it is very convenient that way, yeah.

- I'm gonna start doing that when I go home.

- Yeah?

- I am!

Now this is my new way to puree tomatoes.

Keep watching for all my tips and tricks on "Sara's Weeknight Meals."

(cheerful music) Sure is pretty here.

So if you go to Rome this year, you won't be alone.

Not at the Coliseum, not at the Spanish Steps, not at the Bernini fountains, and especially not in Trastevere, the trendy, former working class neighborhood across the Tiber.

Its labyrinth of backstreets positively swarming with revelers and foodies, all looking for fashionable restaurants, like Glass Hostaria.

At the helm is Cristina Bowerman, the only female Michelin starred chef in Rome.

She spent 14 years in the US before returning home in midlife with a culinary degree and a plan.

- I wanted to open my own restaurant and I thought, "What could I have more than American chefs?"

I said, "Well, I'm Italian."

- [Sara] Ah!

- So I came back here just thinking that I will be here for a little while.

Then, you know, I ended up staying in Rome, and this is my village.

- Ah!

- So I wanna show you around.

Let's go!

(cheerful guitar music) - [Sara] So this is an amazing market here.

- It is.

It's a real market.

So basically, I know all the people that have been working here for years.

- [Sara] Of course, we're cooking later so we need provisions at the open air market.

- Very delicate.

(Cristina speaks Italian) (vendor speaks Italian) - [Sara] Wow!

So what's this?

- This is the most amazing shop.

I love this store.

You can find literally everything.

It's playground for me.

Ciao!

(Cristina speaking Italian) - Si!

- It's basically a tea that is smoked because it used to be dried next to fires and so on.

So it's smokey.

- You've got a naturally smokey taste.

- And because for the recipe, we need something that kind of like plays on the wooden fire and wooden orange, so.

- Okay!

(Cristina speaks Italian) (vendor speaks Italian) (Sara speaks Italian) (gentle guitar music) - So this is what I love about Trastevere.

I live in a village.

You know, it's very important to actually know who you buy your stuff from.

- Oh, absolutely!

- And have, you know, a community.

And here I have a community.

Let me show you.

It's a Norcineria.

- [Sara] Norcineria is Italian for pork butcher, hog heaven.

- Welcome to my other playground.

- Whoa!

- He is a (speaking Italian), third generation!

- Yes.

- Of Norcineria.

And here you can find lots of stuff.

I need to buy some Pecorino cheese and I have one of my favorite.

It's called Juncu.

Do you have it?

- Yes!

- [Sara] Ah!

Oh, good!

- [Cristina] Yes!

Even though it sounds like a foreign name, but, no, it's actually from Sardinia.

And then I need to get some eggs for our recipe.

- Meanwhile, I love the pork aroma in here.

- Ah!

That's delicious.

- Very porky.

- [Cristina] They make everything by themselves.

And especially all the salami.

- [Sara] Oh, yum!

- Oh!

Do some porchetta!

Are we gonna have, like, a panino for lunch?

- I think we must!

- Oh, yeah!

- Oh, yes!

- Definitely!

(Cristina speaking Italian) (Cristina speaking Italian) - Oh, the best part!

The skin.

- I know.

It's crunchy.

- Mm!

Mm!

(vendor laughs) - [Vendor] Mm!

Mm!

(Cristina speaking Italian) (vendor speaking Italian) - I just can't believe here we are in this beautiful square, in your beautiful neighborhood.

- Yes!

I love my neighborhood.

- Yeah!

And porchetta sandwiches?

- Porchetta!

- Pardon.

- Porchetta.

- Porchetta!

- Exactly!

We need a little snack because then we need to go cooking.

- Mm!

Mm, mm!

Oh, my God.

It's so good.

Oh!

- Like this.

(Sara giggles) (gentle cheerful music) - I'm so excited to be here in the kitchen of Cristina Bowerman, who is the chef owner of Glass Hostaria, and is the only female chef in Rome who has a Michelin star.

For how many years?

- 13 now.

- Wow!

- Sara, I am so happy you're here.

- Oh!

Well, I'm excited.

There's nothing more fun than cooking in somebody's kitchen.

So what are we making today?

What are you chopping up here?

- Well, right now I'm chopping up some celery root.

- Tell us about it.

- This is one of my favorite vegetables.

It's basically a tuber and it is the root of the celery that we use every day.

And in fact, we are making a fake pizza.

- Oh!

- With celery root.

- [Sara] I can't wait.

There's all sorts of tricks in this recipe.

- [Cristina] Yes!

- But first we start by pureeing the raw celery root.

- Raw celery root, as it is.

- And what if you can't find celery root?

What could you use in its place?

- [Cristina] Jerusalem artichokes or sunchokes.

You can also use, of course, potatoes.

- So is that the right amount?

- Yeah!

- Okay!

(blender whirring) Wow!

It's amazing how fine it gets.

- [Cristina] Yes!

- [Sara] That's so cool!

- So now we are gonna use this little bag, super bag, and we're gonna squeeze water out.

- [Sara] What if you don't have this magic little bag?

- You know what?

You can actually use cheesecloth.

Also, you can use, for instance, a (speaking Italian).

- A side towel!

- Yes!

- Or in Yiddish, a schmatta.

- A schmatta.

- [Sara] Yes!

- [Cristina] So let's try to, let's start squeezing out a little bit with this.

- Yeah, and let me loosen it up so I can help you more in a second.

- [Cristina] So basically what we are doing is that we are going to substitute the natural liquid.

- [Sara] Right!

- [Cristina] With orange juice.

- [Sara] Orange juice?

- [Cristina] Yes!

- [Sara] Now that's a nice twist.

- I've done it so many times I know this is 300 grams.

I'm going to mix the dry ingredients.

80 grams of flour, 10 grams of baking powder.

- [Sara] Oh!

- 80 grams of grated Pecorino cheese.

And five grams of salt.

I'm gonna mix them up very well.

Sara, would you do me a favor?

Can you add two whole eggs and two egg whites?

(upbeat rhythmic music) What I would do, I just will mix it up, the two of them.

I'm going to add the zest of two oranges and the juice of one orange.

- [Sara] Oh, I love zest.

That's one of my current it ingredients, you know?

- [Cristina] See, I'm sure just looking at them that they are like really sweet.

- Yeah!

Now we stir this up, right?

- Yes, please.

- Oh, that smells so good!

We now add the dry ingredients to the wet.

- Correct!

(spoon bangs) - Okay.

- And it is very important to just put it in the oven right away.

So we are doing 175.

- I just wanted to say for those of you at home, don't worry, we'll have all the translations of grams to cups and Centigrade to Fahrenheit.

So gonna be on the website.

All right!

So we're just spraying.

I could also brush, right?

Ooh!

- Oh, yeah.

You can also use- - So I don't wear it.

These are the cutest little things I've ever seen.

- [Cristina] Whenever I prepare it, I prefer to prepare it, for instance, for like one or two people.

From, you know, like a aesthetical point of view, I prefer these.

- It's much prettier.

Yeah, got it.

- [Cristina] So now we are going to put them in the oven at 175 degrees.

- [Sara] 350!

- [Cristina] 350 Fahrenheit.

- [Sara] Fahrenheit, yes.

- For about 15 or 20 minutes.

We are going to prepare the herb oil.

We are going to use the same volume of herbs and oil.

You know, you can use any herbs that you like particularly, like basil, thyme, and fennel.

So basically if you put the herbs and then you cover it up with oil, neutral oil.

So grape seed.

So some flower oil too.

- [Sara] You'll say, "When?"

- [Cristina] Yeah!

- [Sara] We'll be a team here.

- [Cristina] Yes!

I would say that's it.

- Okay!

It's an immersion blender.

- Oh, you can do it.

- Ah!

- Perfect!

(blender whirring) Just lift it up for a second.

Yes!

Perfect!

(blender whirring) - [Sara] Go all over it.

So that, does that look good?

That looks good to me.

- Yes!

And then what we are going to do is that we are going to use another bag.

- Magic bag!

- The magic bag!

- I have to get some magic bags.

That's quite clear.

But if you didn't have it, same procedure, you could?

- Yes, absolutely.

So now you let it drain and then you're going to put it in the freezer.

Because what's gonna happen is that the water will freeze because the oily part doesn't get frozen.

So you just pour the oil out and leave the water and throw it away.

- [Sara] Whole lot of squeezing going on here.

- I know.

I love squeezing.

(Sara laughs) No, because I really do believe in extraction and concentration of flavors.

- Flavors!

- And you can do that through squeezing.

- Yes!

All right, that's gorgeous color.

All right, I will- - [Cristina] So put it in the freezer.

- [Sara] Okay!

- So now I am going to let you smell this.

- Whoa!

That smells like a campfire!

- Yeah, that's right.

Because, you know, it's pizza.

So you cook it in a brick oven.

It's a Lapsang tea.

- Oh!

That smokey tea?

- Naturally!

- [Sara] That wonderful smokey tea.

I love that!

- [Cristina] But I cannot put tea like that, so I pulverize it.

And the meanwhile, I think you should cut the mozzarella.

- [Sara] Oh, okay.

- [Cristina] In small pieces so that we can put them on our pizza.

- [Sara] Okay!

- [Cristina] But make sure even after you cut it to let it kind of drain a little bit, because otherwise it's gonna soak up your pizza.

- [Sara] Got it!

So, you think it's time to check our crust?

- [Cristina] Let me see if they are ready.

Okay!

- [Sara] Okay, so tell me how you knew these were done.

- Well, you can tell by the crust and also when you touch them.

- [Sara] Yeah, they're firm.

- You see?

Exactly, they're firm.

Now we're gonna do... - [Sara] Gonna undo them.

This is why we love these pans.

- Now I set the oven at 200 degrees because you want the mozzarella to melt right away.

- [Sara] Okay!

- So now we are going to take it and put it in the oven until... - [Sara] It melts?

- [Cristina] It melts!

- And that takes about how long?

- Five, eight minutes at the latest.

- [Sara] Okay!

- This is the oil.

- [Sara] Oh, wow!

Look at how green that is!

- I had already prepared it.

- [Sara] So this is the one that you froze and got rid of the water ice cube?

- So we have a little bit of spicy sesame oil.

I put it, but if you don't like spicy.

- I love spicy!

- And now we are going to dress the salad.

We are going to use a special salt, gray salt.

We are going to add olive oil and pomegranate molasses.

- [Sara] Mm-hmm!

Those are beautiful greens.

- [Cristina] Yes!

So now it's about that time.

♪ Da da da Oh, wow!

- So what I think we can do is that you can take one of the pizzas and put it on the cutting board.

- Okay, I'll take one of the thinner ones.

- Yes!

As long as you hurry up.

- There we go.

Sorry!

Mm-hmm!

- [Cristina] So what I'm going to do is that I'm going to plate it.

I'm going to cut it in half.

- [Sara] So this is two portions?

- Yes!

Because otherwise it's too much.

(gentle guitar music) - So this is the Michelin star chef in action.

- We are going to put a little bit of salad on the side.

A little bit of red celeriac.

- [Sara] So cooked till it was tender and then pureed?

- [Cristina] Yes, that's it.

Then my tea.

- [Sara] You sift it right on, huh?

- [Cristina] Yes!

So we are going to take some flowers.

- [Sara] I think those are nasturtiums.

- A little bit of the green oil.

And finally, the last kick, a little bit of the spicy.

- Sesame oil.

Wow!

Bravo!

(clapping) That is gorgeous!

As my husband would say, "It's so pretty.

We can't eat that!"

But I think we must eat it.

(gentle rhythmic music) Let's dig in.

You know, you don't ever wanna have every part of every bite be the same.

You want all those different things.

Mm!

This is extraordinary.

- [Cristina] Mm-hmm!

- [Sara] I'm getting the heat.

I'm getting the smoke.

- Do you taste the Pecorino?

- Mm-hmm!

- It's pretty good.

- Mm!

Wow!

The hits just keep on coming.

So much going on.

Mm, yes!

Yes, we must.

(glasses clink) - Thank you for a wonderful day.

- Aw!

- You did such a... - Aw!

- Thank you!

- No, the pleasure was all mine.

- Had fun.

(Sara laughs) - [Sara] I know so many vegetarians who would just die for this.

- [Announcer] For recipes, videos and more, go to our website, saramoulton.com.

- [Narrator] "Sara's Weeknight Meals" is made possible by: - [Announcer] A journey aboard Oceania Cruises is designed to cultivate curiosity.

Guests can explore local treasures and epicurean traditions.

Staff and crew are dedicated to guests' interests, relaxation and entertainment.

Evenings offer craft spirits, international wines, and dishes prepared by our master chefs.

That's the Oceania Cruise's small ship experience.

(upbeat music) - [Announcer] And by USA Rice.

(bright piano music) (cheerful music) (gentle techno music)