– This episode isbrought to you by Cash App. When your personal finances connect you to your funds and the stuff that matters, that's money and that's Cash App. You know what else is money? Sundaes so big you gottaeat them with a big spoon, ice cream without a machine, and custom novelty pizza box makers. Download Cash App from the App Store.
Or Google Play storetoday to add your cash tag to the 80 million and counting. – Did anyone order me a plain cheese? – Oh yeah, we did. But if you want any, somebody's gonna have to barfit all up 'cause it's gone. – Bless this highly nutritiousmicrowavable macaroni and cheese dinner and the peoplewho sold it on sale, amen. Guys, I'm eating junkand watching rubbish.
You better come out and stop me. – Hey, what's up, guys? Welcome back to Binging with Babish where this week we're taking a look at the foods from “Home Alone,” for which you might noticeI'm championing a blender. I wanted to make these recipes as easy and family friendly as possible and the blender representsnumerous opportunities.
For shortcuts and even improvements in all three of these recipes. First up, for the pizza, maybe the most obviousone, a quick pizza sauce. 14-ounce can of San Marzano tomatoes, two cloves of garlic, half a teaspoon of dried basil, one teaspoon of dried oregano, and a generous pinch of kosher salt.
Blend on a medium speedfor 15 to 30 seconds until smooth with a little bit of texture. From here, you could cookthis for about 30 minutes if you wanted to mellow out the flavors, but I like my pizza sauce todo the cooking in the oven. Next up, the dough, andyou might be surprised to see me with a package ofstore-bought pizza dough, because if you're anythinglike me for your entire life, you've labored under the delusion.
That store-bought pizza dough is awful. To explain why, I'm goingto perform a recreation of how I would make pizzadough back in high school, in other words by following the horribly incorrectdirections on the bag. First, we're gonna roll out the cold dough into a vaguely pizza-like shape, maybe spray down a cooking sheet with nonstick spray ifyou're an overachiever,.
Abandon the traditionalcircular shape of the pizza for a more rectangular, I-need-to-make-it-fit-on-the-traykinda shape, give it a smear down withsome jarred pizza sauce and a generous sprinkling of pregrated low-moisture mozzarella, part skim for health. Then into a preheated 400degree Fahrenheit oven, this guy goes for anindeterminate amount of time.
Until the cheese is deeply browned and the crust is pale and flabby. Now at this point, ifthe crust wasn't glued to the bottom of the tray,it would look like this, then it gets subdividedinto more manageable pieces by virtue of a wheeled blade, and then depending onhunger levels, eaten. And this would end up tastingexactly like school pizza. That is to say not pizza at all.
So I would go on to make two assumptions: store-bought pizza crust is bad and I'm bad at making pizza. Now, while the directions on the back of the bag might be horrible, if you look at the ingredients, you'll see that it's just flour, salt, water, yeast and sugar. The same stuff you'd use at home.
Then once you buy it,you can refrigerate it for up to five days to cold ferment it and improve its flavor. Once you're ready to make a pie, we're gonna pretend that wejust made this dough ourselves, stretching it into a taughtball for proofing and shaping. Each of these bags of dough isone pound or about 450 grams, which is a solid weight for abig ole 14 to 16-inch pizza. Once everybody's balled up,.
I'm placing them in a generouslyflour covered container for anywhere from oneto two hours depending on the temperature of your kitchen until grown in size by about 50%. Then to roll it out, I'm gonna use the techniqueI learned from Mark Iacono. That is to roll it in two directions, leaving a sort of hump inthe center of the dough, then rotate the dough 90 degrees.
And roll out the hump into an even circle. But rolling is really only agood start for pizza dough. Ideally, you want it to be stretched. So once we get it out intoa relatively even round, it's time to start passingit knuckle over knuckle, gently stretching it ever wider and trying to keep it even throughout. There might be a slightbump around the outside where the crust is gonna go,.
But for the most part, the crust is gonna riseof its own volition. Once stretched out asthin as humanly possible, we're placing it on agenerously floured pizza peel, applying a thin veneer of sauce, there's nothing I can't standmore than an oversauced pizza, and a generous sprinkling of freshly grated low-moisturefull fat mozzarella. Now you can max out your ovenwith a pizza stone in it,.
Preheating it for afull hour before baking. But this being a NewYork-style pizza, it prefers a comparatively sweltering700 degrees Fahrenheit, much more easily and safely achieved in an Ooni pizza oven. After anywhere from five to seven minutes, with several rotations to ensure even crust and cheesebrowning, you should end up with a really solid NewYork-style pizza made.
Out of a dough that I thoughtwas inherently horrible, but like most things in life, just requires a littlelove to be its best self. Now, while making pizza in the rain might not have been very fun, the cold and humidity madefor a perfect environment for recreating theirrepressible Rob Schneider's steamy pizza reveal in “Home Alone 2.” Mr. McCallister, let me present you.
With your very own cheese pizza. (cameraman laughs) Did it steam? – Yeah! – Oh shit! – There was a big plume. – That's just like the movie. Now, I definitely over-cheesed this guy. I had added more cheese beforepulling it out of the oven.
And paid for it when Itried to retrieve a slice. Bottom was beautifully blistered, the crust had a nice chew to it. Overall, it's a surprisingly great way to make pizza last minute. Now, before we get offthe subject of pizza, even though it's nevermentioned in “Home Alone,” I wanna see how this dough performed in the lesser known Chicago-stylethin crust bar pizza.
The most popular toppings forwhich include pickled chilies and cooked Italian sausage. Top all that up with mozzarella, cook to a similar state of completion, and then seemingly defyinglaw, science and logic, this round pizza is notcut into triangular slices but rather into little bitty squares, which at first seems annoying but makes it much moreconducive to party consumption.
And caters to guests thatmight not like crust. And with its flavorful toppings and much more reasonable amount of cheese, it's the one that we endedup eating the most of. So as I always say, enjoyyour pizza how you like it. Anybody who judges you should take a long hard look in the mirror and ponder why they'rejudging people for pizza. Anyway, next up, we'regoing into mac and cheese,.
And you might be wondering, how exactly are they going to incorporate a blenderinto mac and cheese? And the answer lies in fullproofing the cheese sauce. So into the jar of a blender, in this order we are addingthree large egg yolks, a teaspoon of spicy or Dijon mustard, an optional quarterteaspoon of cayenne pepper, and 12 ounces of grated cheese,.
Eight ounces of which is goinginto the jar of the blender. The rest we're reserving forextra cheesiness at the end. Now, over on the stovetop, we're adding four cups of whole milk to a large saucepan or deep saute pan, covering, bringing to a simmer, promptly overboiling, scorchingthe milk and making a mess, cleaning up, starting over,and doing better next time. Once it's at a bare simmer,.
We're adding one pound of elbow macaroni or the short quick cookingpasta of your choice, cooking it to a state of near completion. That is about one minute shy of done, then draining the pasta, reserving the cooking milkin a large spouted container, returning the pasta to the pot, and heading over to the blender while the milk is still plenty hot.
Then with the blenderrunning on medium-high speed, we're gonna slowly streamthat hot milk into the sauce, melting the cheese, tempering the eggs, and emulsifying everythingtogether for about 30 seconds into a super smooth, comparativelyeffortless cheese sauce, which we can add straightback to the cooked pasta, give it a stir. Then for a little extra cheesy meltiness, you can add that four ouncesof reserved shredded cheddar.
Give it a cursory mix todistribute it throughout the pasta, cover and let rest for five minutes. What results is a macand cheese reminiscent of the microwave stuff from your childhood with vastly improved flavors and textures from the fresh, whole ingredients. Make sure to season to tastewith kosher salt and dig in. Now this stuff looks and tastes fantastic, but it does set up in about 10 minutes.
If your sauce solidifies,hit it with a little splash of water and a little bit of heat, and it will come right back to life. Emulsifying in the blender makes the sauce nearly unbreakable, despite just being milk, cheese and eggs. Next and last is ice cream. And as it turns out, theblender is the easiest way to make no-churn ice creamthat I've ever tried.
I'm starting with abouttwo cups of whole milk, one cup of which I'mgonna add to the blender along with 130 grams of granulated sugar, 3/4 of a teaspoon of kosher salt, and half a teaspoon of xanthan gum, a thickener readily availableat most grocery stores. Then we're gonna blendthis mixture together for two minutes on high speed to ensure complete dissolutionof the xanthan gum,.
A notoriously clumpy compound. Once the two minutes are up, you're gonna see that themixture is slightly thickened. Now we're gonna pour it into a bowl along with the remainingone cup of whole milk, two cups of heavy cream, and a tablespoon of vanilla paste or a teaspoon of vanilla extract. Whisk this until combined,and believe it or not,.
This is your finished vanilla custard. Now, at this point, if youhave an ice cream churner, you can churn it, but like I said, thisis a no-churn ice cream. The trick here is tofirst freeze your custard into blender manageable pieces. So I'm pouring it into an ice cube tray. Now, Kevin's sundae was both chocolate and vanilla ice cream.
So I'm gonna take half this custard, add it back to the blender,add 25 grams of cocoa powder, blend, and that's all there is to that. Fill up an ice cube traysame as the vanilla, and then these guys are headed into the freezer untilcompletely solidified, at least four hours. Now, if you just freeze ice cream custard like this without churning it,.
It's gonna turn intoa block of, well, ice. So here's where we'regonna rely on the blender to smoothen and creamify our ice cream, adding the custard cubesback to the blender and blending on high speed. Now, an alarming noise from my blender taught me very quickly that you can't blend thisstraight out of the freezer. After freezing overnight,they need to soften up.
At room temperaturefor about half an hour. Then with the help of ablender stuffing stick, they can be liquified, breaking down to the consistency of soft serve in about 30 seconds. Now, this mixture can be spread evenly in a freezer safe container,covered and frozen, again, for at least fourhours, ideally overnight. Same procedure with thechocolate, as you might imagine,.
And then four hours later, we've got the creamiest,easiest, no-churniest ice cream, entirely homemade, fully customizable, and requiring no specialice cream making equipment. So to make Kevin's sundae, alls we gotta do is pilea whole bunch of vanilla and chocolate ice cream in a bowl, load it up with spray cream, maraschino cherries, andchocolate-style syrup.
Then all there is left to do is get the bigole sundae eating spoon, cue up “Angels with Filthy Souls,” which growing up Ithought was a real movie, and remember what it waslike being left home alone for the first time. Hope you guys try outthese recipes for yourself. I hope you have a wonderfulholiday with no need for Rube Goldberg styletraps to foil home invaders.
Thanks again to Cash App. That's money, that's Cash App. Download Cash App from the App Store or Google Play storetoday to add your cash tag to the 80 million and counting. (upbeat music)