Alison Roman joins us for this week's #MadGeniusLive! You've probably made—and you've definitely seen—her cookies that took Instagram by storm. But today, we're focusing on simple but elegant recipes from her cookbook, "Dining In"—perfect for your Oscar night dinner party. "Dining In" with Alison Roman.
You are tuning into Mad Genius Live and stick around, because I've got Allison Roman, the queen of dining in, here to talk about her new book. Good morning everybody, my name is Justin Chapel, I am your host. Right here on Mad Genius Live. Every Thursday at 11:00am. If you're tuning in and your new, welcome. If you've been following along every week, I thank you for coming back.. Please follow along online because we are live across the Worldwide Web. Use the hashtag #madgeniuslive to madgeniuslive to hit us up for your questions, your comments, your suggestions. Or your general love for my guest today. Ladies and gentlemen, please welcome Alison Roman. Hi! Alison, thank you for coming on the show. I'm a huge fan of yours, obviously. I was telling you before we went live, I've been following Allison's cooking for years. That's very sweet. It makes me feel very old. [LAUGH] But I appreciate that, thank you. For many, many years, but not too many years cuz we're both very young. [LAUGH] Not like a million years, we're super young. Just a few years, like under five. Or more, because you've been cooking professionally for how many years? God, 12? 12, yeah. Okay, that's not insignificant. I started young. I started young and I look very moisturized today. But yeah, it's been a minute, it's been a long time. It's been a minute, but it's been really great minutes because you're such an incredible home cook. You're such an incredible professional cook and I appreciate all your recipes, which is why I'm so excited to have you on. Thank you. Befor we talk about the book, I have to mention, so if you're a fan of Alison's or you follow her on social, you can catch her at @alisoneroman. Alison E Roman, one l, an e in the middle, Roman Yeah, AllisonERoman. But chances are, if you're watching this program, you probably already follow her on Instagram, where she has like over one hundred thousand followers, I think. It's true. And, we started talking about what Allison was going to cook on the show today Today, the first thing we said was she is not making the cookies because. I'm not making the cookies, he's not making the cookies, none of these people are making the cookies. We're not making the cookies. And the reason for that is because everyone in the world is making these cookies. Yeah. And there's gonna be a backlash at some point, right? There will be, yeah. It's like people are gonna tune in and be like if I have to see one more cookie, they're gonna lose their mind and they're gonna unsubscribe and we can't have that, so. I don't think people are gonna do that because the cookie is, the cookie Is Allison's what is it called? What's the recipe called? I'm like it's a cookie. It's called a salted butter chocolate chunk short bread. I think that's the official title, but... We can look it up in the book. We just shortened it to the cookie capital T capital C. But it's taken the internet by storm and it actually, a lot of people are saying it broke the internet, because it's like literally, and if you follow Allison on Instagram, like, her Insta story everyday is just like One billion screenshots of people who have made the recipe and it's really cool. What I love about it is it combines two really classic cookies. It combines the shortbread and it combines a chocolate chunk cookie, to create a new classic cookie. Yeah, it's new, it's familier. I didn't wanna reinvent the wheel of the chocolate chip cookie, i didn't wanna enter that race. It's stiff competition, people have a lot of opinions. On chocolate chip cookies. So I thought it best to kind of take a step back, and just make something new that people can't compare it to, so. Even though they are comparing it to it. They're like, is this as good as a chocolate chip cookie? And I'm like, I don't know, maybe. But the best part is that everyone will now be comparing future cookies to yours. But we're not gonna do the cookies today. We're gonna talk about, That's not why we're here. Alison's new book. We are gonna make a couple recipes from it and this is Alison's book, Dining In. A lot of you might have it already. And so we were talking before the show because we wanted to point out that it's actually a little hard to find right now because it's sold out of most online retailers. Yes. And so Allison made a comment to me, she was like or if Amazon is sold out you could call your local book store. Support small businesses. Support small businesses. Thursday, Friday, Saturday whatever and just give your local book store a call they probably will have it in stock, you can pick one up. But if not, it will be back And it will be available everywhere in a week or two. In, let's say the next two weeks, to be safe, so nobody, I don't know, people- So we don't risk a backlash. Are asking me all the time, but yeah. Also available at Barnes & Noble, Barnes&Noble.com, but yeah. I love to just call up local bookstores and ask if they have it in stock. And if they don't have it in stock, maybe they'll order it, and It will be in stock in two weeks. [LAUGH] And if you're following us on Facebook then I think we're dropping in the comments a link to Barnes and Nobel where we've confirmed that the book is avalible at least for last five minutes. We have confirmation. [LAUGH] Okay. Is the book avalible- Yeah. at Barnes and Nobel? I think it is. We're good, we're all set. But so, Alicen you wrote dining in, and so tell us about why did you write the book, what's it about It's about dining in. [LAUGH] No, well I basically wanted to create a book of really highly cookable recipes. A book that people would use all the time no matter what they were doing. Whether it was a Tuesday or a Saturday or if they're having friends over or if it's just themselves. Something that was really approachable and super utilitarian. I wanted them to actually use it To put post its in it, to get it dirty, to ding the corners, and get the pages all sloppy with olive oil and I just wanted it to be really lived in, like a cozy sweater. Or like something- Or my oil-stained apron. [LAUGH] Exactly, which ages very well, just like us. Just like us. Anyway, so yeah, something that people would kinda come back to again and again and read and feel empowered to. Switch up the recipe and make it their own, kind of interpret as they will. And next time they're shopping looking for lamb chops or chicken thighs they sort of remember what they read in the book. And they're like, I'm looking for this even if they're not making the recipe in the book. So the goal is to kind of teach people, inspire people to just Cook for themselves more. And so far, I think it's working. I think it's working. And you can actually, if you follow people online when they post recipes from the book, it's very clear that people are using as a teaching moment, because some people will post the picture of. Like the paprika rubbed chicken or whatever, and they're like I didn't have this so I did that. Or they make a salad where you use lemon and they're like, I didn't have lemon I only had limes so I used lime in it. But people are still posting it as if it came right out of the book. Right, and I think that's the best part, is that people feeling really emboldened to kind of do it themselves and think, you know, I think Alison would approve. And I do, I do approve. You know just because you didn't follow the recipe to a T, you're following the spirit of the book which hopefully is generous enough to make you cook at home at least once a week. Definitely. And so you know when I talked about, when I invited Allison on the show we talked about we wanted this to be an Oscars themed show. Since the Oscars are this weekend. So I started thinking about okay so we need to do hor d'oeuvres and finger foods and like all these things that you would make for an Oscars party. But then I thought about how do I actually watch the Oscars and I was like I'm usually in like flannel PJs and a bowl of soup with like. Doritos. Doritos as well or popcorn or whatever or just something simple and I was like I don't throw those parties with hors d'oeuvres and stuff like that and then it reminded me why Alison's coming on the show to talk about her book Dining In. One of the things I love about it and the reason why we're not doing hor d'oeuvre s and all these finger food is, Because I'm not good at it. [LAUGH] No it's because Allison has this way of like. Her food before the book and her food in the book is she takes, she makes highly cookable recipes. But she does very simple things and she either uses a modern twist or, Changes up an ingredient so they feel really special. And I think that is very Oscars worthy. Yeah, it is Oscar worthy. So do just kind of everyday food, but make it special. So that's what we're doing today. Yeah, and it doesn't have to take forever. Also these recipes can very easily be increased. If you're having four people over and then three more people at the last minute are like, we're also coming over. Which happens every time you have people over These can easily be scaled, and it's not a ton of time commitment. Like we're gonna make everything right now in real time so. We're doing a whole Oscars menus so- Well, except for the potatoes. We're gonna start with- Yeah. Crispy smashed potatoes, right? Yes we are. Okay, so we're gonna do a couple of recipes today. Alison's gonna make her crispy smashed potatoes with fried onions. And she's gonna make some lamb chops. And so we're gonna get cooking, so if you have comments or if you have questions or you just wanna praise Allison, or me if you'd like. For his apron >. Hit us up hashtag Madgeniuslive and let's go for it Okay so, there is a recipe in the book called crispy smashed potatoes with fried onions and lots of parsley, and that's what we're gonna make. And this recipe came from the idea that I just love, a boiled potato. I do. So there's a whole essay, it's a short one, and I titled it, wait for it, I Love Boiled Potatoes. She's not lying. Like it's literally in the book, it says I Love Boiled Potatoes. [LAUGH] The genius was really flowing that day, obviously. So. The idea being that you can boil a potato or steam it in this case and have them on hand and you can do a number of things with them. But probably the most delicious thing you can do with it is to fry it in olive oil, chicken fat, whatever kinda leftover, fatty situation you have, and crisp them up right? There's literally nothing better than that. And the reason I like to steam them sometimes instead of boiling them if you have the option is because they absorb less water. So they're going to be a little bit drier which will you give a better crispy smashed potato. And Justin gave me this really cool little Like steamer baskets. I was like, did you make me dumplings? [LAUGH] And he's like, no, thta's where your potatoes are. [BLANK_AUDIO] I feel like you were worried about the size of the potato. I was cuz they're all over the map. It's definitely not new potato season but we went to, like, three stores to find smallish potatoes. Yeah, and I think you did a great job. But, this is a good way to illustrate that you can use a potato up to this size, but you can also use a potato at this size. It's a little baby potato. That is just the cutest thing you've ever seen. So, Chris and I'm gonna smash them and these are a little warm. Is that okay? Yeah. Do you want them to be warm?? Yeah, Yeah, Yeah. You can also do these from cold. It can be any Anyway you like. But it is kinda nice to smash a warm potato with your hand. Is that what we're doing? Like it feels nice. Well okay we can use our hands or we can use the bottom of a dish, A glass. The bottom of a glass. We can use, a fish spatula. I'm not prepared to, You could use the book. Like you could literally use anything that allows it to flatten and crisp. But you can make your hand, it's kind of nice to have a little bit more control. Of how it feels. You are like it's this thing. Right. You got to really do it to know what I am talking about. And so [Crosstalk] your smashing them to be wht half inch, three quaters? Yeah and you want to smash them so that they expose some of that inner flesh. You really nailed it. And not so much that they fall apart. Right and that also has a lot to do with the kind of potatothat you are using because if it's. To flowery you will kind of explode. You know when you make a baked potato and you crack it open and it's really fluffy and flowery. And airy. Yeah. That would be a horrible candidate for this situation. So these are small, tiny, waxy potatoes. Also, those are so good right? Because I love a boiled potato. Same. We are going to fry these today in chicken fat today because Justin has it. I sometimes have it in my fridge if I've made a chicken that, you know, I'm cooking in a lot of olive oil and then baking it. There's a recipe for that in the book. Wow. They're like coming up hot over now. You really know to open up that wet jar over, Allison. I know. My goodness. But you can use, like I said, olive oil. You can use anything you like but this is really, I mean, I mean that's some pretty nice [UNKNOWN] Luxurious. You're gonna feel very, Decadent. This is very Oscars worthy, if I do say so myself. It's true but this is one of the things I was talking about in how Alison cooks is that Sure you can do on all of them and that's really special because you have this crispiness but then like taking it one step further and like using up that leftover chicken fat or whatever just makes it feel a little luxurious and a little fancier. We haven't made an Oscars joke yet so I just want to put that on your radar. Are we looking for Oscars jokes? I don't know why I feel like we can do like these Oscar for Best Crispy Smashed Potato, I don't know. [LAUGH] There's something in there, I'm gonna work on it. We'll keep you posted, but I feel like we can start thinking about it together. When I was going through your book and we were trying to pick something to cook. Our restaurant editor here at Food and Wine, Jordana Rothman, who's also a very good friend of yours. We were leafing through your book thining, well, what should we cook? And Jordana had a lot of opinions, and one of the things she started saying was, You guys should pick all sorts of recipes that kind of speak to some of the movies that are, Mm-hm. That are out there. That are nominated. Call me by your potato. Sorry. That was a bad joke. There was a lot of, there are definitely food jokes for that movie. I was gonna say yeah, we're gonna stay away from that though if you've seen the movie. We'll stay away from that one. Which I wept. I wept through. I wept through, it destroyed me. I read the book after I saw the movie, which almost never happens. I did the same thing. Right? And now I want to see it again. Okay, I'm gonna add the potatoes now. Yeah, let's do it. Because our fat is hot and shimmering. And you're not deep frying these but you do want a good amount of fat in your skillet. And you can always add more. Yeah, there we go. And, you can always use more to kind of get them really crispy, but then if you're not into like, wanted to consume it again you just don't eat it. Yeah, just leave the fat in the skillet. Just leave it in the skillet. Well, we're going to do like a pretty naughty thing, it's really naughty. We're going to add some butter after. [CROSSTALK] Butter and chicken fat, what is happening? Before like in earnest and that was a first for me. I'm glad that it's been immortalized [CROSSTALK]. Yeah because butter fried onions on top of crispy smashed potatoes is probably. Nothing like it? Nothing like it. And so you don't want to crowd them. This is a really big skillet. Yeah, that's like a giant. And we're working on an induction burner and so the way it's sitting, your fat's getting a little concentrated. But just follow the fat. Wherever the fat is. If your skillet's a little wonky, just concentrate them in the center. We're getting so many incredible one-liners from you right now. I hope somebody is following this and writing it down. Yeah, who's writing this down? Follow the fat. Follow the fat. I'm not sure it's a hashtag quite yet, but that could be the title of your next book. If I see it though, I'll be like, I know where that came from. [LAUGH] Okay, I'm doing this pretty preciously, but that's just because I'm a Virgo, I'm feeling very- I'm a Virgo. Really, when's your birthday? September 8th. First. My gosh, I just read my daily horoscope today. What's going to happen for us? Apparently on like March 17th something great like news of money is coming March 17th. My god yes. So. Is it coming from the potato board? [LAUGH] Is there a potato board? Do they have money? I think there is [CROSSTALK] potato board but I- Okay. So these are just gonna hang out and you can do a few more but if you're doing more, I wouldn't crowd the pan too much more than this. But there is no reason that you couldn't just fry these [UNKNOWN] and then do another batch like if you're feeding a lot of people. And because they're smashed it's like a very forgiving recipe because if they fall apart like who the hell cares? Yeah then you have like hash browns in there awesome. So I'm going to slice or do you want to slice the onion? Sure. While I get working on lambchops. I can do that. Cause I'm not sure where we are on time, but I'm sure we have endless time. We have all the time in the world, not really, but. [LAUGH] So you're gonna slice those. I like to do really thing rings and I like to say that you're not making onion rings, like onion ring onion rings, but you're making rings of onion, cuz I would never Falsely leads you to the promise of an onion ring if I was just giving you a sliced onion. That would be really cool. You should not mess with someone's onion rings. So I'm not doing that. But you want like pretty thin slices. I'd say like. Looking for a bowl here. You know. I need a compost bowl. That's very Rachel Ray of us. That's the first person who ever taught me how to do that. To use a compost bowl? Yeah well to like have a trash bowl. She was really big on that. I learned that in culinary school actually but you're right because I was watching Rachel Ray before culinary school. Yeah exactly weren't we all? Okay so you just want this cut into rings. Yeah. Like how thick? Yeah, that's beautiful. No thicker than that. Yeah, perfect, okay. So while Justin is doing that for us, he's gonna keep an eye on those potatoes. And I'm gonna get the spice mixture for the lamb. And this is something This is a spice that I make sure I use on chicken, pork, potatoes. You can use it on beef. It's basically sashwan pepper corns which can be annoying to find. I hear you. You can order them online if you got to. It's like sort of the one thing where you're like do I have to? And I guess no but you should. Also you buy a bag and they'll probably last you a very long time. So this is- Just as a side note, one of the things I sometimes tell people, and please tell me if you disagree, because it's actually, I just happen to have an opinion on it, is sometimes when I call for Szechuan peppercorns and people can't find them I tell them to use white peppercorns, especially if you're grinding it, because it gives you that little bit of the tingly dryness that you get from Szechuan. Interesting. I have I'm very against white peppercorns, but I think it's only because I worked in a restaurant many years ago that use them exclusively. And the smell of it gives me PTSD. It's like drinking Gatorade cuz when I had mono when I was 15, I drank it. [LAUGH] I'm like I can't drink it anymore. This is the second time we talked about you having mono. That's It's true. [LAUGH] I know, it was many years ago. So that's how I feel about picking herb leaves like parts of these and stuff like that. Because when I was in restaurants, it was literally for the first six months of working in a restaurant, that's what we did. Yeah, pretty much. So you So you have your Szechuan peppercorns in here, you have cumin seeds and crushed red pepper. Yes, and so you can do this with a knife if you wanna just chop them on your cutting board. You can also do it in a Ziploc bag with a rolling pin, you can do it in a spice mill if you had it. So when should I be flipping these? Let's check on one. Pray a little bit more. Yeah just a touch more. The ones in the center are probably gonna cook a little faster so I feel like these are gonna be ready before. Yeah. And you can move them around, it's like sweet, it's a game of life, things are not always gonna [CROSSTALK] I love the game of life. [CROSSTALK] Like the actually board game. And you gotta react. You gotta adjust and react. And that's one thing you should know also about like cooking your potatoes especially if they're not all the same size because rarely will you get a bag that's like they're all the perfect same size. Just like pay them all their own attention. If the big ones take a little bit longer. Give them a little bit longer. If the little ones. Do you mind if I add a little more chicken fat? You know what? It would be my pleasure. Because my skillet has a little divet in the middle. First like. Yeah, and also as they cook, they are absorving the fat, like don't think about too much, but you know. Okay so, I'm gonna crush this spices and I like to keep spices generally [UNKNOWN] which is good because, you know. I agree with that. I think it looks nice, but I also like the texture [UNKNOWN] I specially like to do that with. Coriander seeds. Yeah, coriander's lovely. That we can agree on. Just not white pepppercorns. I know. I felt like I could have really rolled with it, but I wanted to be honest. I wanted to establish a level of honesty. I could tell when there was a little bit of puzzle. She is not feeling my comment about white peppercorns, but it's okay, to each his own, to each her own. All right, perfect. Perfect. Okay, I forget, in the book, if I mix this with salt. I think I do. Where's that kosher salt, it's right there. Right here? Okay. And Allison's using a mortar and pestle, but you also, in your book, you say you can use a spice grinder, if you want. Mm-hm. Or you could probably just put it in a Ziploc bag Beat the hell out of it. Beat the hell out of it. Yeah. You can also, I chopped it with a knife. And that's probably what I'm doing at home. Because my mortar and pestil is always dusty. Because I like to just lay it by my window for aesthetic purposes. But I don't actually use it. It's true. Well in our, so we're in our New York City test kitchen where we have, I think, six mortar and pestils. And we put them on the shelf, and then one day I was like, why do we have all these mortar and pestils? We're never using them! You're like, throw them all away. So making this kind of salt mixture already. Okay. So this has like your salt, your pepper, whatever. And the book has measurments I don't expect you to just throw a bunch of stuff in a mortar and pestal and go for it. But you know. But you could. But you could. Okay, so our spice mixture looks like that. It's really lovely. And I always kind of have a little batch of it, and I use it on lots of stuff. I've even put it on mixed vegetables. Thank you. I'm gonna heat up your pan for you. Thank you. So yeah, so you just want to season them on all sides. A word about lamb chops, real quick, you guys got really really beautiful ones, and I appreciate that. You're welcome. And they're not frenched. So you notice sometimes in restaurants, or when you think of a lamb chop, like a fancy lamb chop, the bone is really clean and you have this like little perfect bit of meat on the end and it looks kind of Fancy and these are very much not that and I like that I think that you should never remove all this fat there's not much meat on there but it is delicious for nibbling on and you deserve it. Totally. You know like it's a little snack a little meat snack. And so to that point we actually looked to buy some that were already cut that were French and it was a little difficult so what we did was we just bought the rack. And slice it it's actually. Yeah you may need to go to a butcher for that. But that said, were you only able to find lamb chops that were frenched? This will be also very delicious and worth your time, so. Yes, but learn to eat the whole chop. Yeah, it also just looks a little more, ooh, there's a stick. Sometimes when you get spices there's like a stick in there. [LAUGH] Suprise. Okay, how are those? I just turned it up because what I relized was on this induction burner, the medium, high setting was quite. I mean I turned it for like another inch before wait now it's high I don't know what I'm doing. We're really cooking here folks. Yeah I know it's very induction burners. There was a wide range for the high setting. It's like a new friend you have to like spend a lot of time with them in different scenarios to like really know who they are. In different pans Okay. This is a giant [CROSSTALK]. I'm gonna grab some oil from you. Yes. So, lamb chops are really fatty. You don't need a ton of fat to get them started. There's a lid on there. But you do need a little bit. Just to get it going. Just like You want it nicely evenly coated. You could use a cast iron skillet for this, you could grill these, you could do a lot. Don't let that get hot. Pretty mcuh cook them however you wannna cook them. Yeah, but with this spice rub, they're really hard to not be delicious, right? Cuz this is what it's about. You could also- And they cook in Six or seven minutes. Yeah lambchops are highly underrated. I feel like people again I feel like they translate to something that's a lot fancier than they are. But they cook really quickly. Yeah. They cook faster than a chicken thigh whoa and a porkchop. And a porkchop. Whoa. And they're easier to cook to the correct temperature. And they're cute. Which is perfect for the Oscars because they are handheld. [LAUGH] Which was exactly what I was thinking. Exactly! Yeah. I was talking about having handheld food, and then I was like, forget handheld food, but this is handheld food. Yeah. Because we're gonna hold it with our hands. All right, I'm going to put them on now. Our skillet is pretty hot. I'm gonna turn it up a little bit. And you would basically wanna look for shimmering oil in the way that you would for any piece of meat that you are searing. And so are you the type of person that heats. So I feel like there are two types of cooks. Some people who add the oil and that's how they know and that but when the pan is cold and then they kind of like watch it or are you the kind of like heat the pan up. And then add the oil to it. You know, I do it all. I feel like that's. [LAUGH] I rarely cook the same way twice. Yeah. I mean, I have habits and I do things, but with something like that sometimes, it depends on the situation. If I'm just cooking I'll put a pan on. I'll come back and put the oil on. I'll come back and put the food on. I don't ever start oil from cold, really. Okay these are hot. I happen to love lamb chops and so we're talking earlier about some of the staff that you know the more popular things that people are making from your books and you said, actually people are not really cooking the lamb or they're cooking the ground lamb? They're cooking ground lamb. People, I mean People love. I mean there's a lot of people cooking a lot of things from the book, but you just just kind of notice that everyone cooks salmon. Everyone cooks chicken. And I think ground lamb is a really cool week night thing for people. Especially that dish. There's a dish with ground lamb and crispy chick peas, and swiss char and yogurt. It's like a bowl for dinner. And so I think it's very approachable and lamb chops seem again maybe something that just like you would have on a Saturday versus a Wednesday, but I think that they're, you could make them on a Monday and they would be delicious. But that's what is so funny about it is because they cook up so quickly that Hmm it's almost like they're the. [SOUND] They're built to be like the perfect week night Yeah thing. Truly. I'm turning these, I don't know if they're, They're beautiful. Yeah, they're great. [SOUND] That one's got really They look really good. crispy, crackly pieces. I know they look really good. So, while these go, this is kind of like a one skillet situation, and they're going to get some Chopped scallions, crispy peanuts, a little vinegar to kind of make a sauce in the skillet so they you know, which will go really well with those potatoes. So I'm gonna chop these peanuts. Most peanuts come already roasted and salted which is fine by me. Because. Because why do the work. What do you want? A knife, yeah. Yeah thank you, I didn't bring my own ver unprofesh. That's okay, because getting into our office with a knife is very difficult. That's true, yeah, it's like flying. They're gonna want to scan it, and hold it. And then they're gonna to call me. And then they're gonna to be like, you need to come get this knife, because somebody has a knife. And then someone probably is like, it's a knife. I just kind of appreciate the level of security. Okay, I'm gonna turn this bad boy up a little bit. Again, like a new friend, you've really gotta spend some time with it to know What it's gonna do and how it's gonna do it and we just met so things are off to a slow start. But I think it'll be good. So what do we do with these onions and when do I get them in? You got them after the potatoes come out. So they're not going in with the potatoes, they're going in After. After, I think. Honestly I feel like I've done these before whee I say something and then I actually read the recipe in the book. I'm like, that's not what I said at all. But -> But that's okay. To which I say I'm just deomnstrating the many ways you can do this. But I'm pretty sure this is how I say to do this in the book. You were like making your spice mixture like I don't remember if I put salt in it but I'm putting salt in it. Yeah, that's just one way to do it. Because what we're going to do. We're very flexible here. And then I have your scallions cuz you're gonna- Thank you. want scallions, right? I think you just need four. I'm trying to remember the recipie. Who could say? And then we have parsley. Do you have your peanuts? Okay, so once those are crisp on both sides you can transfer them to your plate. And then you're gonna add your butter and then you're gonna to let them foam up and get melty. And then you are gonna get your onions, and don't touch them. You want them to like Fried into like the rings. Again now, onion rings, rings of onion, so. Because Alison is not trying to fool you into thinking you're getting crispy- I would never do that to you. Buttermilk onion rings. Okay, these are almost about done. All ready? Yeah, well on one side. Just on one side. Don't get too excited, just on one side. Okay, so I leave the chicken fat in here, and then I just add some, I add the butter, right? What? Sorry, I just checked out for a second. I'm leaving the chicken fat, and I'm adding the butter. Mm-hm. Okay, so now we're getting like double deliciousness. Again, very dedicant, very Oscars worthy. One of the things I wanna show is this beautiful fish spatula, because Right before we went live, Allison was like, do you have a fish spat? And then we- Which is what we call it in the biz. You know, fish spat. [LAUGH] Very cool and casual. So, if you do not have a fish spat, you need to get one. They're available pretty much anywhere. And this is literally the most versatile spatula. Spat. Spat, ever. Because not only is it a spatula, but it's your serving device, it's your spoon, it's pretty much an all purpose kitchen tool. Yeah, I use it for literally everything. Actually, mine is Been missing for three months now, cuz I was doing these events for the cookbook. And I would bring them places, all my tools, and I haven't replaced it yet. And it's driving me insane. And I don't know why so I think after this I just have to go buy a spatula. I keep waiting for it to appear somewhere. I prefer the ones with the thin wooden handles, but some of the ones that you find have that really thick silicone handle. Yeah, I don't like that. I don't like it. It's really uncomfortable. Okay, so I have these in here. No salt or anything, right? You just let them go. No, season them. I can. ****. We should have seasoned those, too. So season those now. He's gonna season them with salt and pepper. Okay I'm gonna hit this with here. What kind of salt on the potatoes? Flaky. Flaky, we have flaky salt. Flaky. Again, just like potatoes, the lamb chops depending on where they are in the skillet are gonna cook at different times. And you're gonna have to treat each one like it's its own unique little child and give it it's own sort of special attention. So this one was ready, these ones aren't. Do want me to cut some parsely? What is the parsley for, I forget. I think it's for the potatoes. It's for the top, yeah. I'm a big fan of just a very coarse chop. Okay. That's great. There we go. Nailed it. > Nailed it! All right, so we got our parsley for our potatoes. What's really great, and what I wanna point out, is this is obviously [SOUND] A cooking show, and, Because we're cooking one of the things we have not had to do on this episode of Mad Genius Live is have a swap which is really cool for a cooking show because we are Literally doing everything live, What's a swap, for those at home? A swap is when you are doing a cooking demonstration and you have to have something that is already finished or already done because you don't have enough time to do it live But in this case, we're literally doing this whole entire meal live. I'm gonna move this around. So we're getting a whole dinner, a whole Oscars dinner. I'm gonna turn this just slightly. Turn it up or down? Down, well, 365 was good. And yeah, I like to keep them in that ring shape, just cuz it's cool looking. If yours don't stay in the ring shape, that's cool too. And then, I keep turning this wrong, okay there we go. It smells so good. It does smell really good. It smells super good. Okay so I would- So we got our potatoes going, we have our lamb. I would at this point [BLANK_AUDIO] As they're cooked, put the other ones in, and just kind of keep cooking them. But in the interest of time, and there's only two of us, we each get a lamb chop. I could usually eat three of those lamb chops. So, I'm not gonna lie. Sure. I'm gonna start assembling this salad here. Great. So, one of the things I love about Allison's book, and how she cooks in general, is it's very casual. And it's very You couldn't tell. Like don't overthink it. Just kind of make food. Yeah. That taste good. And for this kind of meal. When we were talking about what to make. Okay we have our crispy lamb chops. We have our crispy potatoes. They're kind of both very rich. And we need something that's gonna be a nice break from all that richness. Which enter, a cool salad. And it can be literally any of your favorite greens. We're using a mix of chicories and little gem lettuces, but all you have to do is get those, squeeze some lemon over it. We're going to add some celery because Justin's feeling fancy, maybe a little cute. How do you feel about celery or [CROSSTALK] I love celery. How should I cut this? So, I actually love to use the leaves. Me, too! I'm going to use the leaves. And because they're super pretty just add them in here. I'm only helping you along because you're very busy with the lamb. I'm super busy. My gosh, tell me what to do. [CROSSTALK] Am I good? Yeah. They look really good actually. Just kinda swirl them around like a [CROSSTALK] Panicked cuz I turned away for like one second and I was like they're burning. Well you know, I've never cooked with a skillet. That's like everything is even the whole skillet around. In a perfect world that's how food would cook. That's not the world we live in. No, I'm just chopping some of this. Great, love it. We're gonna move it along because once you get that lamb plated, I have a very special surprise for you. My god, this is a legit surprise. So these are done. The nice thing about lamb chops also is generally speaking, by the time they're golden brown on both sides, they're cooked through. And they're not gonna be overdone, and they're not gonna be too rare. They're gonna be just right. But if you like them a little more well cooked, not that I do, not that I'm recommending it. You can just cook them a little- Are you trying to tell me something. No. Extra well done for Justin. No, I like them medium rare, but when I cook for families sometimes they like them well done so I go a little bit further on them. That's true. Also if you want some extra credit you can like crisp up the fatty side, which I suppose I should have actually done first. So can I top these potatoes? Top them. All right I'm going in, grab this. Coming in hot. Coming in hot with these rings of onions, not to be confused with- Onion rings. Onion rings, because they're definitely not onion rings. No, they're not. Okay, so we have lamb chops. And then in this same skillet, I'm not even gonna, or do I drain the fat? I forget what I even do. You know what, I'm not draining the fat. I like- Don't do it. I'm gonna add scallions [SOUND] And this part happens really fast. This pan is large yeah. You're just tossing them in all the business. Season them and you're kind of using this. I feel like I know this recipe. Why, from a dream? No, because I read it once. And then I feel like I just, I knew I had to do it. Great, that's the idea. It was the idea, right? And so this will take the, I dropped the raw scallion, but also give you a chance to get those lamb-y bits that are sticking to the bottom of your skillet. And then I'm adding some unseasoned rice vinegar. [SOUND] And then I'm going to figure out how to turn this off and then turn it off. You just push the off button. Nailed it. Figured it out. Who's the genius now Justin? Check it out. I turned off the induction burner. Everyone I have on this show is gonna be an honorary mad genius. Look at this. It's so fun. And look how special it is! You're getting your veg. All right, so we got our potatoes, we got our lanyard, I think you're gonna hit that with the peanuts. We have our very improvised salad, and now- I am gonna hit that with the peanuts. While you hit it with the peanuts, I'm gonna sneak off and grab my surprise, because I made dessert for you Allison, and I'm hoping. It's worthy of you and your grandma. My god. Becuase I made your sorbet cups. That's so sweet. My god. So this is actually from Allison's book. And I really wanted to make it because, it's not only really special, and she talks about, it's your grandma's thing right. That's so sweet, I may actually cry. Real emotion people. My god. So it's just grapefruit and other citrus that you hollow out and you fill with sorbet, and it's so cute. Thank you, yeah. And I love it. My god. Yeah my grandma used to make these when we would have a sleep over, if my parents were having date night or whatever. And what's really funny actually, about these, is that my sister was like, what's with that fake story about grandma in your book making us sorbet cuts for sleep overs? And I was like. I'm sorry, did she never do that for you? And I found out that they never did it for her. We're six years apart, and I think by the time my sister came around, my grandma was over it. So it was really just for me. But she thought I had fabricated the story for the sake of a tale. But this actually happened to me, I'm sorry it didn't happen to anyone else in my family. You created family drama with sorbet and grapefruit cups. But this, in my opinion, is a really great Oscars party. Yeah, let's hit this with some Aleppo. Yeah, you got your Aleppo and then we're good to go. Yeah, I like things spicy but feel free to abstain if that's not your speed. So if you're just tuning in Welcome to Mad Genius Live. I have my guest, Alison Roman, talking about her new book, Dining In. She's the queen of eating at home and transforming really simple food into something that's really special. Like her crispy smashed potatoes, her lamb chops, both recipes can be found in Dining In and in the comments below, we're linking to them. But then also get the tip and the recipe for her grandma's Sorbet grapefruit cups. Which is it's actually the recipe in the back of the book. It's these cups. That she definitely made because she was wearing that really cute lemon shirt. Well, fun fact about the lemon shirt, I'm glad you brought that up, people have been asking me where did you get that lemon shirt? I really would like one, and the best part is that it's a merched shirt from Beyonce's Lemonade Tour in the UK. Which they do not sell here, but a friend of mine designed it. Her name is Elizabeth Tobias, she's great and she designed all of Beyonce's merchandise for all of her tours and this was an exclusive UK. So it actually says Beyonce where it's tied and I just That's freaking amazing. That was not an intended shot. [LAUGH] That was like little Ann was just cooking all day and I am so glad that it happened. And it is so cute. It goes perfectly with the grapefruit. So make sure you pick up Allison's book, Dining In. Allison, thank you so much for coming on. Thank you for having me. Thank you for making those, that was so sweet. We're gonna have to have you back. I'll be back. And I'm gonna get a picture of this for social, because I have to. Yeah, for sosh. [LAUGH] And Im gonna eat a crispy potato right now. Well I'm gonna eat a lamb chop. [MUSIC] [MUSIC]