.

>> HELLO AND WELCOME TO FARMER'S KITCHEN.

HELLO Mrs. FARMER.

>> Nicki: HOW ARE YOU DOING.

>> Tim: TIME TO ROLL OUR SLEEVES UP.

>> Nicki: OH YES.

>> Tim: YOU KNOW WHAT?

WE DIDN'T KNOW WHAT WE WERE GOING TO HAVE FOR DINNER.

WE STARTED TALKING ABOUT IT LAST NIGHT.

WE WENT TO HAVE A LATE NIGHT SNACK.

WE WENT TO A PUB AND FOUND A NEW FRIEND.

I THINK YOU PRONOUNCE HIS NAME MASHA.

WATCHES THE SHOW AND HE SAID WHAT ARE YOU COOKING ON THE SHOW.

I SAID MAN, WE NEVER KNOW UNTIL THE DAY OFF OR THE DAY BEFORE OR, YOU KNOW, WHAT WE HAVE IN THE REFRIGERATOR RIGHT NOW.

I SAID WE WENT TO NASHVILLE AND I WANTED TO REALLY EXPLORE AND TRY SOME DIFFERENT NASHVILLE, THE HOT CHICKEN AND I WANTED TO LOOK AT IT AND SMELL IT AND TASTE IT AND MAYBE COME HOME AND FORMULATE MY OWN IDEA.

IT WAS DAMP OUT, ONE OF THOSE NIGHTS AND I MENTIONED THAT TO HIM.

I SAID WOULD YOU RATHER US COOK THAT OR MINESTRONE SOUP.

THAT SOUNDED GOOD, BECAUSE I KNEW WE HAD THE INGREDIENTS FOR THE MOST PART.

HE SAID DO THE SOUP.

SO WE ARE DOING THIS FOR HIM.

Mrs. FARMER, IF WILL YOU CUT ME UP SOME CARROTS AND ONIONS AND I'LL TAKE THE CELERY.

>> Nicki: DO YOU WANT TO PEEL THEM?

>> Tim: AND I'LL GET THE CELERY GOING.

SLICK HOW BIG A PIECE.

>> Tim: LITTLE THIN RINGS.

WE REALLY WANTED SOME GOOD ITALIAN FOOD.

SO I THOUGHT TONIGHT, YOU KNOW WHAT, WE'LL DO A CHICKEN RECIPE.

WE GOT TO THINKING ABOUT THE ITALIAN THING AND THAT'S THE WAY WE ARE GOING TONIGHT.

>> Nicki: YOU HAVE BEEN SINGING ALL DAY.

>> Tim: O SOIL ♪ >> Nicki: YOU CAN STOP NOW.

IT'S BEAUTIFUL.

>> Tim: ARE YOU SURE GLIBLG POSITIVE.

♪ WHEN THE MOON HITS YOUR EYE... WE ARE GOING TO DO, I DON'T KNOW, A HALF CUP OF EACH.

THAT'S GOOD ON THE CARROTS.

AND THEN WE'LL MAKE ENOUGH FOR A COUPLE OF DAYS AND MOST OF THAT ONION: FINGERNAIL SIZE AS WE LIKE TO SAY.

I'M GOING TO DO OUR ONE POT DISH HERE.

SAUTÉ THE BOTTOM OF THIS, OLIVER OIL ON THIS.

YOU KNOW, I LIKE TO LOOK UP THE HISTORY ON FOOD BECAUSE YOU ARE COOKING A RECIPE AND YOU CAN'T PUT THIS IN THAT!

TRADITION SAYS YOU CAN'T DO THIS AND YOU CAN'T DO THAT.

IF IT TASTES GOOD AND YOU LIKE IT.

>> Nicki: YOU CAN DO WHATEVER YOU LIKE.

>> Tim: TRADITION IS OUT THE WINDOW.

CAN YOU SPUT SPAGHETTI IN CHILI?

YOU CAN PUT ICE CREAM AND POTATO CHIPS IN CHILI IF IT FLOATS YOUR BOAT.

>> Nicki: SOUNDS REALLY GOOD.

>> Tim: WE AREN'T GOING TO DO THAT TONIGHT.

BUT I LOOKED UP THE HISTORY AND MINESTRONE, WAY BACK IT WAS BASICALLY A HEARTY VEGETABLE SOUP, WHATEVER YOU HAD.

NOW WHEN ROME TOOK OVER THE WORLD BACK IN THE SECOND CENTURY B.C., ALL THESE OTHER CULTURES AND ALL THESE OTHER FOODS STARTED COMING IN.

LATER TO TATE OWES AND TOMATOES AND POTATOES.

YOU CAN PUT THIS IN IT BUT YOU SHOULDN'T PUT.

YOU CAN'T HAVE MEAT.

>> Nicki: YOU CAN DO WHATEVER YOU WANT.

>> Tim: YOU CAN DO WHATEVER YOU WANT.

BUT BASICALLY, WE WANT THIS TO HAVE A VERY BROTHY, HAVE SOME TOMATOES.

YOU CAN OR YOU DON'T HAVE TO.

I WANT PASTA IN THIS.

>> Nicki: I DO, TOO.

>> Tim: HERE'S WHERE WE ARE GOING TO GO.

WE HAVE SOME SIZZLE GOING HERE.

I'M GOING TO TAKE SOME ONIONS, CARROTS AND SELL TRIAND-- AND CELERY AND SAUTÉ THESE UP.

TRUE TO THE ORIGINS OF THIS PARTICULAR RECIPE, WE ARE GOING TO USE WHAT WE'VE GOT.

YOU CAN PUT CABBAGE IN THERE.

YOU CAN PUT BEANS,.

>> Nicki: AND YOU SAID POTATOES.

SOME PEOPLE DO IT.

>> Tim: WE ARE GOING TO PUT PASTA.

YOU CAN PUT ANY WHITE BEAN IN HERE, GARBANZO BEAN.

SOME PEOPLE DO AND SOME DON'T.

>> Nicki: YOU HAVE YOUR TRIO GOING.

>> Tim: WHAT DO YOU THINK ABOUT WITH MINESTRONE.

>> ITALIAN WITH SAUSAGE MAYBE.

>> Tim: I WAS GOING TO ASK YOU THAT.

YOU LIKE YOUR MEAT IN SOME THINGS AND DON'T.

WHAT ARE YOU THINKING TONIGHT?

>> Nicki: I LIKE THE FLAVOR IT BRINGS.

I WON'T EAT THE MEAT AS MUCH AS YOU DO.

I'LL EAT THE VEGGIES.

>> Tim: BUT TO ADD FOR THE FLAVOR.

WHEN I THINK OF ITALIAN FOOD, I THINK ABOUT THAT FENNELY FLAVOR, I THINK ABOUT BASIL, OREGANO.

WE ARE GOING TO SMUT A LITTLE THYME IN THERE.

I WANT THAT BASIL AND OREGANO TO REALLY JUST, THAT SWEET TASTE TO POP.

>> WHEN DID WE HAVE THIS SOUP, WHERE WAS IT?

>> Tim: I WASN'T THAT LONG AGO.

YOU WANTED-- THAT'S THE BEST MOTIVATION TO GO OUT THERE AND TRY DIFFERENT PLACES, TRY DIFFERENT RESTAURANTS.

SEE WHAT YOU LIKE.

AND WE HAVEN'T HAD MINESTRONE SOUP IN A LONG, LONG TIME.

>> Nicki: WE WERE IN THE KEYS AT A RESTAURANT WITH THE PANINI SAPPED WITCHES AND I SAID THAT'S GOOD.

YOU NEED TO MAKE THIS.

>> Tim: IT HAD A LOT OF FENNEL FLAVOR.

>> Nicki: IT DID.

>> Tim: I'M GOING TO TAKE THIS AND GET IT SAUTÉED UP NICE.

RELEASES THE SUGARS AND FLAVORS OF ALL THIS AND SOFTENS IT UP.

I DON'T WANT TO WAIT ALL NIGHT FOR MY SOUP.

I WANT TO EAT.

>> Nicki: I'M STARVING RIGHT NOW.

>> Tim: NOW WE ARE SAD BECAUSE WE HAVEN'T BEEN COOKING OUTSIDE.

>> Nicki: THAT'S RIGHT.

>> Tim: ALMOST EVERY TIME WE PICK A DAY THAT WE ARE GOING TO SHOOT, IT'S RAINING.

SO WE WILL GET BACK OUTSIDE AS SOON AS WE CAN.

DO YOU KNOW THAT OUR GIRLS ARE HUGE.

>> Nicki: THEY ARE.

>> Tim: OUR EWES ARE READY TO POP.

BEFORE LONG YOU WILL SEE SOME FOOTAGE OF BOUNCING BABY LAMBS.

THEY'RE SO CUTE.

AND IF YOU THINK BACK TO RECENTLY, WE HAVE DECIDED TO STEP OUR STOCK UP AND WE HAD A FELLA COME IN AND BRING A BIG RAM IN, AND HE BROUGHT IN THIS SPECTACULAR BEAST WHO IS NOW HOPEFULLY THE FATHER OF SEVERAL.

>> Nicki: LOTS OF BABIES.

>> Tim: THEY SAY THIS PARTICULAR RAM, A LOT OF HIS EWES HAVE TRIPLETS.

>> Nicki: ONE LAMB LOOK LIKE THEY MAY BE.

>> Tim: MILK WEED AND LOOKS LIKE IT.

SOMETHING HAS TO HAPPEN THAT WE HAVE FOUND OVER THE YEARS, WHEN THEY HAVE THEIR LAMBS, TAKE THAT MAMA AND PUT HER UP IN THE BARN IN HER OWN SECTION, LET THE BABIES GET ACCUSTOMED TO HER BECAUSE THERE ARE A LOT OF SAME SIZED LOOKING BABIES.

>> Nicki: IT'S GOOD FOR THEM.

THEY GET TO BOND FOR A COUPLE OF DAYS.

A HEAT LAMP AND MAKE THEM ALL HAPPY.

>> Nicki: SO FAR WE'VE GOT REALLY GOOD MAMAS.

WE HAVE NOT HAD TO BOTTLE FEED ANYBODY.

I'M GOING DO MY SAME TRICK OVER HERE.

I'M GOING TO HAVE YOU PRESS THAT GARLIC RIGHT OVER HERE ON THIS SIDE AND OUR MINESTRONE.

>> Nicki: I GOT MORE HERE.

>> Tim: IF YOU WANT TO, THAT'S FINE.

>> Nicki: GARLIC IS GOOD.

>> Tim: IT'S DAMP.

IT'S JUST A SOUP KIND OF DAY.

>> Nicki: YES, IT IS.

>> Tim: WE WANT TO THANK OUR FRIEND BECAUSE I WAS GOING TO DO NASHVILLE CHICKEN.

WE'LL DO THAT BEFORE LONG.

WE WENT SEVERAL DIFFERENT PLACES AND I WAS LOOKING AT THE FOOD.

SO FAR SO GOOD.

WE'LL COME BACK WITH CHICKEN BROADS AND I'VE-- CHICKEN BROTH AND I'VE GOT ABOUT SIX CUPS.

GOOD BASE.

I WANT TOMATO FLAVOR BUT I DON'T KNOW IF I WANT A LOT OF TOMATOES IN THERE.

I AM GOING TO TAKE TOMATO JEWISH-ISH-- TOMATO JUICE-ISH STUFF.

>> Nicki: SO WE ARE NOT USING TOMATOES.

>> Tim: WE MIGHT.

THAT WILL GIVE IT A NICE TOMATO FLAVOR.

>> Nicki: IT LOOKS AMAZING.

>> Tim: SMELL THAT ALREADY.

>> Nicki: SMELLS REALLY GOOD.

>> Tim: HERE'S WHAT I'VE DONE.

HIVE SPREAD OUT MY DISHES.

I HAVE THYME, GARLIC, SALT, FENNEL SEEDS, BASIL OREGANO, PEPPER AND BASIL PESTO.

THAT'S A GOOD SHORTCUT AND IT IS GOING TO GIVE YOU NICE FLAVORS.

ALL THAT IS IS BASIL, OREGANO, SOME GARLIC.

>> Nicki: AMAZING STUFF.

>> Tim: IT IS JUST A QUICK AND EASY WAY TO GO IT THAT, THOSE FLAVORS THAT YOU WANT SPREAD OUT THERE.

I'M GOING TO ADD SOME OREGANO.

ADD SOME BASIL.

>> Nicki: A PINCH OF EACH?

>> Tim: UNTIL I GET THERE.

YOU MAY NOT LIKE AS MUCH AS WE DO.

WE LIKE A LOT.

WE LIKE IT TO REALLY POP.

NOW OUR FENNEL SEEDS, I'M GOING TO GO, OH I DON'T KNOW, HALF A TEASPOON THERE.

NOW AS YOU GO ALONG, YOU CAN ADD STUFF BUT YOU CAN'T TAKE IT OUT.

>> Nicki: THAT'S RIGHT.

>> Tim: SO YOU WANT TO CAREFULLY GO ON.

THAT BASIL PESTO IS A QUICK SHORT STOP, A GOOD CHEAT.

>> Nicki: GOOD STUFF.

>> Tim: YOU INSTANTLY GET THAT FLAVOR ALL THROUGH THERE.

THAT'S GOT A PRETTY GOOD START Mrs. FARMER.

I LIKE WHERE WE ARE GOING THERE.

I'M GOING TO TAKE THIS SAUSAGE AND YOU CAN CUT THAT UP-- ONE OR TWO?

>> Nicki: USE THEM BOTH.

I MIGHT EAT A COUPLE.

THEY'RE SMELLING KIND OF GOOD.

>> Tim: THAT'S GOING TO RELEASE THE FLAVORS.

GOING TO REALLY, REALLY MAKE THAT-- I THINK YOU ARE GOING TO BE GLAD YOU WANTED THAT.

SO I'M GOING TO KEEP ADDING AS I GO ALONG.

NOW THAT SAUSAGE IS GOING TO HAVE SOME SALT IN IT SO I'M NOT GOING TO PUT TOO MUCH SALT IN YET.

EARLIER TODAY WE WERE CRYING AND WEEPING LOUDLY BECAUSE WE COULDN'T COOK OUTSIDE.

>> Nicki: THAT'S RIGHT.

>> Tim: WE WANTED TO DO A BREAD RECIPE, OBVIOUSLY.

AND YOU ENDED UP PUTTING IT TOGETHER AND HERE REAL QUICK, BECAUSE WE NEED TO GO OUTDOORS, SO LET'S STEP AND GO TO THE CABIN REAL QUICK AND MAKE SOME BREAD.

WE ARE GOING TO MAKE THE BREAD INSIDE WITH A FEW CHANGES BUT HERE IS THE BASIC GO-TO RECIPE THAT WE DO COOKING OUTDOORS, INDOORS, ANYWHERE.

HERE IS SOME CAST IRON COWBOY BREAD.

HERE'S THE BASIC INGREDIENTS.

IT'S SO SIMPLE.

YOU GOT TWO CUPS OF THIS WHITE FLOUR AND WHITE WHEAT FLOUR OR WHEAT FLOUR, A LITTLE SALT, SUGAR AND A CUP AND A HALF OF WARM WATER.

TWO AND THREE QUARTERS TEASPOONS OF YEAST.

COME BACK AND GET THAT WORKING WITH JUST A PINCH OF SUGAR, ABOUT A TEASPOON OF SALT IN HERE LET THAT WORK ALL RIGHT.

NOW, MY YEAST AND WATER HAVE SET FOR FIVE MINUTES.

I'M GOING TO TAKE MY THREE CUPS OF ASSORTED FLOURS AND I'M JUST GOING TO GENTLY MIX THEM UP VERY QUICKLY BECOMES NICE AND DOUGHY.

I'M GOING TO TAKE THIS-- AND THE MOST LENGTHY PART OF THE PROCESS IS THE RISING OF THE FLOUR.

I'M GOING TO COVER THIS, TAKE IT INSIDE WHERE IT'S WARMER AND LET IT SET FOR ABOUT FOUR HOURS.

ALL RIGHT.

SO OUR FOUR HOURS IS PASSED.

NOW WE'LL PULL OUR DOUGH OUT OF HERE AND YOU CAN SEE WE HAVE SOME GOOD LOOKING DOUGH RIGHT HERE.

I'M NOT GOING TO DO MUCH TO IT.

I'M JUST GOING TO WORK IT A LITTLE BIT.

NOW HERE IS THE PART WHERE YOU ARE PROBABLY THINKING OKAY, I'VE NEVER COOKED IN A DUTCH OVEN.

IF YOU ARE A PRO, YOU KNOW THE DEAL.

YOU CAN EYEBALL YOUR COALS AND KNOW HOW MUCH YOU NEED TO HAVE FOR 300°, 350° AND IN THIS CASE, WE NEED ABOUT 425°.

SO HOW DO YOU DO THAT IS THIS WELL, LOOK HERE AT THIS BOOK.

HANDY LITTLE LODGE BOOK DUTCH OVEN COOKING.

12-INCH.

IF I WANT A 425° TEMPERATURE WHICH I DO FOR BREAD TO COOK 40 MINUTES.

YOU CAN DO THIS WITH COALS FROM WOOD.

MAKES IT EASIER TO START OUT WITH CHARCOAL BRIQUETTES.

WE NEED 10 ON THE BOTTOM AND 21 ON THE TOP.

AND I PUT LARD ON THE BOTTOM OF THE PAN.

I TAKE MY DOUGH, PUT IT BACK IN THE BOWL AND LET IT RISE FOR ANOTHER HALF HOUR.

WHILE WE HAVE THAT LAST HALF HOUR OF DOUGH TO RISE, THAT'S WHEN WE GET OUR PAN PREHEATED AND READY TO GO.

ALL RIGHT.

THE HALF HOUR HAS PASSED.

WE ARE GOING TO DO ONE MORE LITTLE ROLL AROUND HERE.

TAKE OUR BREAD, GET IT IN A NICE ROUND SHAPE AND GOING TO POP IT GRECT DIRECTLY IN THE PAN.

♪ ♪ HERE'S OUR FUTURE BREAD AND WE ARE GOOD TO GO.

KEEP AN EYE ON THE BRIQUETTES.

IF YOU SEE THEM BURNING DOWN, YOU CAN REPLACE THEM.

GIVE THAT A BIT AND NOW WE'LL SEE WHAT NICKI IS DOING IN THE KITCHEN.

YOU KNOW SO MANY TIMES WE ARE COOKING OUTSIDE AND PEOPLE WILL ASK YOU KNOW, HOW MANY BRIQUETTES DOES IT TAKE TO GET X AMOUNT OF HEAT.

>> Nicki: I NEVER REMEMBER.

>> Tim: BUT THERE ARE CHARTS OUT THERE.

>> Nicki: I LIKE CHARTS.

>> Tim: BUT JUST TONIGHT, TO PROVE THAT WE GOT OUR CAST IRON RIGHT HERE, PREHEAT THE OVEN TO 400.

TELL US, Mrs. FARMER, WHAT YOU DID DIFFERENT.

>> Nicki: WE DID THE BASIC LIKE YOU DO OUTSIDE.

THE ONLY THING DIFFERENT, BEFORE I ADDED THE FLOUR, YOU HAD THE GREAT IDEA BEING IT IS ITALIAN NIGHT, ROSEMARY, OREGANO AND BASIL AND I MIXED THAT IN WITH THE YEAST AND THE WATER.

AND THEN I ADDED THE FLOUR.

YOU CAN SEE THE BREAD HERE HAS ALL THE SPICES MIXED IN IT.

>> Tim: AND THE SMELL.

>> Nicki: SO TASTY.

>> Tim: PUTTING BUTTER ON THERE WHEN IT COMES OUT.

TASTE THAT AND YOU KNOW WHAT WE NEED?

A WILLINGS BIT OF SALT.

A LITTLE BIT.

DON'T FORGET THAT'S GOING TO RELEASE, THAT MEAT IS GOING TO RELEASE.

>> Nicki: DID YOU PUT PEPPER.

>> Tim: THE OTHER THING ABOUT COOKING, LIKE WE TALKED ABOUT, THE MORE YOU DO IT, THE MORE YOU LEARN, THE MORE YOU KNOW WHAT GOES WITH WHAT.

WE HAVE AN ITALIAN THEMED SHOW TODAY I THINK YOU ARE GOING TO VERY HAPPY, Mrs. FARMER.

THAT IS GETTING THERE.

WANT ME TO OPEN IT FOR YOU.

>> Nicki: YES.

♪ ♪ >> Tim: ALL RIGHT.

SO, OUR CHICKEN DISH, WAS WE ARE GOING TO DO, TAKE A LITTLE BIT OF THIS, WE ARE CHEATING NOW.

WHAT A QUICK WAY TO ACHIEVE WONDERFUL FLAVOR AND HAVE THAT FRESH TASTE.

IT'S ALMOST LIKE YOU ARE HAVING FRERN BASIL FRESH BASIL AND GARLIC.

WE ARE GOING TO DO THAT.

>> Nicki: I'M EXCITED TO EAT THIS.

I'M STARVING.

>> Tim: YOU KNOW WHAT I GET ALL THE TIME.

>> Nicki: CHICKEN PARM.

>> Tim: I KNOW EVERYBODY LOVES CHICKEN PARM.

IT'S NOT THAT ADVENTUROUS BUT I LOVE IT.

SALT, PEPPER.

YOU KNOW WHAT THIS THIS MIGHT BE A TWO HANDED JOB.

WE ARE GOING TO PUT SOME CHEESE IN THIS AND ROLL IT UP.

>> Nicki: SO ROLL IT LIKE THIS?

HOW MUCH CHEESE IN EACH ONE?

>> Tim: A GOODLY AMOUNT.

WE ARE GOING TO FLASH FRY THIS.

WE DON'T WANT IT TO SIT THERE FOREVER.

WE ARE GOING TO LET IT COOK ON THE OUTSIDE, A NICE HOT SKILLET, PUT A BREADING ON IT.

FLASH FRY IT AND THEN PUT IT IN THE OVEN WITH OUR MARINARA SAUCE.

>> Nicki: ROLL IT LIKE THIS.

>> Tim: GET IT AS TIGHT AS YOU CAN.

BEAUTIFUL.

WONDERFUL.

AND NOW WHAT I'VE GOT OVER HERE, WHENEVER WE ARE NEWSMAKERSING A SCHNITZEL-- MAKING A SCHNITZEL OR ANYTHING LIKE THAT, WE HAVE THREE DIFFERENT STEPS.

FIRST OF ALL, SALT, PEPPER IN THE FLOUR.

PANKO HERE.

I'M GOING TO PUT THOSE SEASONINGS, A LITTLE OREGANO, A LITTLE BASIL, PARSLEY, SALT, PEPPER, GARLIC, LET'S GET SOME GARLIC FLAVOR IN THERE.

MIX THAT UP A LITTLE BIT BUT I WANT THAT TO, WHEN I PUT THOSE IN, I WANT IT TO PEEL UP ON THAT.

SO I'M GOING TO START WITH MY FLOUR, GOT THEM OUT OF ORDER HERE.

START WITH MY FLOUR SO I PICK THAT EGG UP.

THEN WE HAVE TO HAVE SOMETHING FOR THE PANKOS.

>> Nicki: THAT'S GOING TO BE YUMMY.

I LIKE IT.

>> Tim: ARE YOU KIDDING ME?

>> Nicki: I CAN'T WAIT.

LAY IT UP ON HERE UNTIL WE'RE READY.

BEAUTIFUL.

>> Tim: NEXT.

>> Nicki: LITTLE CHICKEN WRAPPED PARMESAN.

>> Tim: AND THE CHEESE IS ALREADY IN IT.

>> Nicki: YOU ARE SO CREATIVE.

>> Tim: THIS IS QUICK AND EASY.

GOOD THING WE HAVE THE DOUBLE OVEN BECAUSE THIS IS TAKING UP MOST OF THE SPACE.

READY Mrs. FARMER.

>> Nicki: I AM.

>> Tim: WANT ME TO PLACE THEM?

>> Nicki: GO AHEAD.

I'M EXCITED ABOUT THIS.

WANT ME TO HELP YOU?

OH WOW.

>> Tim: VERY CAREFULLY.

I'M HOPING THE EGG-- EVEN THE CHEESE.

I DON'T WANT TO COOK THE FIRE OUT OF THEM HERE.

I THINNED THEM OUT TO GET THEM DONE QUICKLY.

I'M GOING TO TRY TO COOK THAT A LITTLE BIT ON EACH SIDE.

JUST ROLL IT OVER.

>> Nicki: THEY'RE BROWNING UP NICE.

>> Tim: ARE YOU EXCITED.

>> Nicki: VERY EXCITED.

I'M STARVING AS ALWAYS.

YOU NEVER FEED ME.

>> Tim: COOKING IS FUN!

THE MORE YOU DO IT, THE MORE DIFFERENT IDEAS YOU ARE GOING TO COME UP WITH.

NOW AGAIN I'M JUST GOING TO BROWN THIS.

I'M NOT TRYING TO COOK IT COMPLETELY BECAUSE IT'S GOING TO COOK IN THE OVEN WITH OUR MAR MARA.

DO WE HAVE A MARINARA RECIPE?

OH WAIT A MINUTE, WE JUST MADE SPAGHETTI.

IF YOU WANT TO LOOK AT OUR SITE FOR ALL OUR RECIPES, THEY'RE OUT THERE TO BE FOUND.

I'M TURNING THOSE OVER AND TURNING THEM OVER.

>> Nicki: BROWNING NICE.

>> Tim: WE GOT OUR OVEN PREHEATED TO 400°.

WHAT DO WE DO NOW Mrs. FARMER?

OH HOW ABOUT SOME MARINARA.

>> Nicki: I LIKE WHERE YOU ARE GOING.

>> Tim: SOME OLIVE OIL.

ALL THIS CHEESE HERE WE HAVE TO DO SOMETHING WITH.

>> Nicki: WE HAVE TO USE IT, YES.

I CAN'T WAIT FOR THIS.

THAT LOOKS LIKE SOMETHING YOU GET AT A FANCY RESTAURANT.

I LIKE IT.

>> Tim: THIS IS A FANCY RESTAURANT, CALLED FARMER'S KITCHEN.

TAKE THAT AND PUT IT IN THE 400° OVEN AND I THINK THIS IS ALREADY SETTING IN, IT'S GOING TO COOK QUICK.

WE ARE GOING TO HAVE 400° OVEN, I WOULD SAY 15-20 MINUTES SHOULD BE GOOD TO GO.

IT'S REALLY THIN AND I COOKED IT GOOD.

ALL RIGHT NOW OUR SOUP.

>> Nicki: IT'S REALLY GOOD.

>> Tim: NOW I HAD SOME SMALL PASTA HERE.

>> Nicki: PERFECT.

>> Tim: AND I'M GOING TO PUT, I WANT PASTA TONIGHT WE ARE NOT GOING TO HAVE IT IN OUR CHICKEN SO WE NEED IT IN OUR SOUP.

SO THIS WAS FOR YOU, Mrs. FARMER.

>> Nicki: THANK YOU.

>> Tim: I KNOW HOW MUCH YOU LOVE THIS.

WE HIT THE OTHER DAY AND IT WAS OKAY BUT I THINK WE CAN DO IT BETTER.

>> Nicki: YOU ALWAYS MAKE IT BETTER.

>> Tim: AREN'T YOU GLAD WE COOK AND PRACTICE ALL THE TIME.

YOU CAN DO THE SAME THING.

PEOPLE SAY I CAN'T COOK.

YES YOU CAN.

IT IS SO EASY.

NICKI IS SMART BUT I'M NOT THAT SMART AND I STILL MAKE STUFF WORK.

>> Nicki: THAT'S RIGHT.

>> Tim: I'M GOING TO CRANK THAT UP.

10-15 MINUTES TO GET IT UP WHERE IT NEEDS TO BE.

SEE HOW WE TIMED EVERYTHING OUT?

WE HAVE 15 MINUTES ON THE BREAD, 15 MINUTES ON THE CHICKEN.

15 MINUTES ON THAT AND GUESS WHAT?

>> Nicki: WE ARE EATING.

>> Tim: CHOW TIME.

LET'S CLEAN THIS MESS UP AND EAT.

LET'S BRING THAT BREAD OUT.

>> Nicki: LOOKS PERFECT.

>> Tim: BEAUTIFUL.

I'M GOING TO TURN THE OVEN OFF.

>> Nicki: PUT SOME BUTTER ON THAT?

WHAT DO YOU THINK?

>> Tim: LET THAT BUTTER SINK IN.

LOOK HOW THAT CAME OUT.

HARD OUTSIDE, OLD FASHIONED BREAD.

LET THAT SINK IN.

DO YOU SMELL THAT?

>> Nicki: I DO.

>> Tim: THIS KITCHEN SMELLS BEAUTIFUL RIGHT NOW.

>> Nicki: IT DOES.

>> Tim: WE GOT OUR BUTTER ON OUR BREAD.

>> Nicki: MAYBE A LITTLE MORE.

LET IT SIT ON THERE.

>> Tim: I'M SO EXCITED.

YOU CAN SPRINKLE GARLIC ON THERE IF YOU WANT TO.

LET'S SET THAT OUT OF THE WAY AND GET OUR SOUP GOING.

AND NOW I'M DIPPING UP-- >> Nicki: THAT'S THICK STUFF.

GOOD.

>> Tim: I LIKE A THICK SOUP.

>> Nicki: I DO, TOO.

AMAZING.

>> Tim: LOOKY THERE, Mrs. FARMER.

>> Nicki: I LIKE IT.

>> Tim: WOULD YOU LIKE SOME CHEESE.

>> Nicki: OF COURSE.

>> Tim: WE BOTH HAVE TO JUST COME CLEAN, Mrs. FARMER.

WE HAVE BEEN TESTING THE SOUP.

WE KNOW IT'S GOOD.

SO WE ARE GOING-- WE WANT YOU TO SEE THE FINISHED PRODUCT.

BEAUTIFUL, WONDERFUL.

THAT IS OUR MINESTRONE SOUP HERE IN FARMER'S KITCHEN.

1 .85.

>> Nicki: THAT'S CHEAP.

>> Tim: ANYBODY WHO SHOWS UP IN THE NEXT THREE MINUTES.

>> Nicki: KELLY IS HERE.

>> Tim: LET'S HAVE A TASTE OF IT.

IT JUST LOOKS SO GOOD.

I'VE BEEN CRAVING CARROTS LATELY.

>> Nicki: THE BROTH IS AMAZING.

WOW.

I'M GOING TO SIT DOWN AND EAT SOME OF THAT.

>> Tim: THAT'S BEAUTIFUL.

>> Nicki: REALLY GOOD.

>> Tim: I'M GLAD YOU WENT WITH ME ON THE MEAT.

I ALWAYS ASK YOU FIRST.

>> Nicki: GOOD FLAVOR.

AND YOU'LL EAT ALL THE MEAT.

>> Tim: THE BREAD IS LOOKING BEAUTIFUL OVER THERE.

IT'S ALMOST CHICKEN TIME.

LOOK AT THIS, Mrs. FARMER.

>> Nicki: MY GOODNESS.

>> Tim: IT'S ABSOLUTELY DONE.

I'M GOING TO CUT YOU A PIECE.

I WANT YOU TO TRY IT.

I'M SO EXCITED TO EAT THAT.

DIP IN A LITTLE MARINARA.

>> Nicki: I GET TO TRY IT?

>> Tim: YOU DO.

IT'S ALL YOU.

IT'S CHEESY, IS IT NOT?

WHAT DO YOU THINK?

>> Nicki: YOU DID GOOD.

YOU DID REALLY GOOD.

DO YOU WANT TO TRY SOME OR ARE YOU WAITING.

>> Tim: EGO I'M GOING TO CUT THIS BREAD.

HOT OFF THE PRESS.

CUT THAT IN HALF.

>> Nicki: BUTTER IT UP.

>> Tim: AND WE ARE GOING TO HAVE DINNER.

TONIGHT IS REALLY ONE OF THOSE NIGHTS I REALLY DO WISH YOU COULD SMELL OUR KITCHEN.

DOES IT NOT SMELL LIKE ITALIAN HEAVEN.

>> Nicki: YES.

>> Tim: BEAUTIFUL, BEAUTIFUL FOOD.

YOU KNOW WHAT Mrs. FARMER.

HERE'S THE SCARY PART.

IT'S A HALF HOUR.

>> Nicki: IT IS.

>> Tim: GONE.

DONE.

BUT YOU KNOW WHAT?

IF YOU LIKE THE LOOKS OF THESE RECIPES AND YOU WANT MORE, WHERE WOULD YOU GET THEM TIM FARMER'S COUNTRY KITCHEN DO THE TimFarmersCountryKitchen.com.

I DID WHEN I MADE THE BREAD.

>> Tim: NOW WE ARE GOING TO CHOW.

THAT RHYMES.

IT'S ALL ABOUT.

>> Nicki: GOOD TIMES.

>> Tim: GOOD FRIENDS.

>> Nicki: AND REALLY GOOD EATS.

>> Tim: I CAN'T WAIT UNTIL NEXT WEEK WITH A BRAND NEW SHOW FROM FARMER'S KITCHEN.

SEE YOU NEXT WEEK.

YES, WE CAN EAT.

>> Nicki: I'M GETTING SOME PLATES.

♪ ♪ ♪ ♪ ♪ ♪