(upbeat music) - [Sara] "Sara's Weeknight Meals" is made possible by Sunsweet, Mutti Tomatoes of Parma, Le Gruyere AOP from Switzerland, and by.

- Cooking is the first kind of love you know.

It was started when I was a child with my grandmother doing fresh pasta, and now I transmit it to all the guests.

It's something made specially for them.

- [Narrator] Oceania Cruises, proud sponsor of "Sara's Weeknight Meals."

(jazzy music) - [Sara] Seafood is on the menu today, and we've asked our favorite fish whisperers for some ideas, like- - Pesche all'aqua pazzo, fish in crazy water.

- [Sara] Crazy fast and simple too.

From our former culinary producer, Anna Francese Gass.

- [Anna] Look at this, this is a weeknight meal that, you know, it's restaurant quality.

- [Sara] Then we're off to fun and funky Key West to cook with its culinary king, Norman Van Aken.

- We're making a version of my Bahamian conch chowder.

We're gonna use some local fish because conch's not gonna be available everywhere.

- There's no conch in Kansas.

- No conch in Kansas.

- No, no.

He's got a Key West potluck tradition.

- [Norman] This mysteriously named salad called cut up.

- What did you bring us?

Oh.

- Somebody will bring avocado.

- An avocado.

- [Norman] Somebody will bring mangoes, somebody will bring papaya, and I'll make up the version of whatever cut up was that night.

- I love it!

I wanna propose a toast- Here's to the fish whisperers, today on "Sara's Weeknight Meals."

(mellow music) Hi, I'm Sara Moulton- Over the course of filming 12 seasons of the show, we've had a lot of people in our back kitchens.

You ready?

- Ready.

- Okay.

One of them is Anna Gass, who rose from intern to shopper to culinary producer.

Then she wrote a book about inspiring immigrant women, sharing heirloom recipes and her life exploded.

She's cooked on the "Today Show," "GMA," "Rachel Ray," and contributes recipes to the "New York Times."

An avid recipe developer, she's at work on a second book about Italian snack foods.

(mellow music) And here she is.

Welcome!

- Hi, thank you so much for having me.

- So, what are we making?

- Today, we're gonna be making pesche all'aqua pazzo.

That is Italian for fish in crazy water.

- And what is the background of that?

- So the way the story goes is the Neapolitan fishermen would go in the coast and get the daily catch, but then they were hungry.

So they would skin it and get it ready and then season it with the salt water.

- Did they cook it in the salt water?

- No, no, no, but it's just the way the story goes that, you know, it was this crazy way of cooking the fish.

- So where do we start?

- [Anna] First, let's get this beautiful fish.

- [Sara] Interested in what kind.

- So, here we have some halibut.

- Okay.

- I love halibut.

- Oh, that is beautiful.

All right, and this is your number one choice?

- This is my number one choice, but any solid white, flaky fish would work.

Cod would also be great.

I'm gonna go ahead and season it.

Do you wanna put some pepper?

- Oh, sure, sure.

- I'll do the salt?

- So.

- This is in place of the seawater, huh?

- [Anna] Exactly.

- [Sara] Well, you know, people are resourceful.

Why not?

- Exactly.

You know, you're hungry, you're on the boat.

Okay, I'll flip.

(mellow music) So, I'm gonna get this in the pan with some olive oil, but why don't you get started on our onion.

Let's do half of that minced.

- [Sara] Okay.

- And then some sliced garlic.

We're gonna do about a quarter cup of olive oil in the pan and we're gonna get the fish in.

(fish sizzling) I love that sear.

- Why are you using cast iron?

- [Anna] I just love the way it sears up the fish.

And it's naturally non-stick.

(fish sizzling) (mellow music) Okay.

- [Sara] And now I'm interested why we're slicing this as opposed to mincing it?

- [Sara] It's just part of the tradition of getting a little bit more bite of garlic.

This is about ready, we can take a peek.

- Oh, that looks gorgeous.

(fish sizzling) - [Anna] Look at that beautiful sear.

- [Sara] I really like that crust.

(fish sizzling) - [Anna] All right.

- Oh, that's gorgeous, wow!

So it's not as long on the second side?

- [Anna] No, 'cause remember, we're gonna put this back in and cook it again once the sauce is in.

- Right.

- So I'm gonna go ahead and get these off right now.

- Okay.

(fish sizzling) You know, I didn't eat fish till I was, like, 35.

You know, that was just five years ago.

- Exactly.

- I cooked it all the time.

You know, 'cause I had to, as a chef in restaurants.

- Right.

- But now it's like my favorite thing.

What's next?

- [Anna] Now we're gonna add that onion and all that garlic.

As you can see, the fish left us a present behind.

- Yes.

- Now this is called fond, or, you know, those tasty little bits that are left with any sort of protein that you cook in a pan.

You're just gonna scrape up all those yummy bits.

Now, we're gonna make it spicy.

- Oh, well, hey, now you're talking.

- Now, this is the other reason why it's crazy, right?

You wanna cook this for the kids?

Add a little bit.

You have a bunch of spicy adults?

Add a little bit more.

- Yeah, I'm spicy.

- Me too.

- Okay.

So we're just trying to get a little color on it?

- Exactly.

All right.

- Okay, so what's next?

- Cherry tomatoes.

- Nice, I love cherry tomatoes.

They're good all year round.

Supposedly only supposed to cook in season, but I will use cherry tomatoes out of season.

- Yeah.

- Sometimes.

- When they're not in season, they don't have as much zhuzh to them, as much sweetness.

- Right.

- So I add a little bit of sugar.

- Oh!

- And this does two things.

It brings out the sweetness in the tomatoes and it lowers the acidity of the tomatoes.

So for those of you that might be worried about putting tomatoes in your cast iron, this is gonna help bring the acidity down and protect that coating.

And now- - [Sara] A little bit of white wine.

- [Anna] We're gonna add a little bit of white wine.

(mellow music) - [Sara] Okay, so now?

- We're gonna cover it.

- Okay.

- For five minutes.

So you're gonna grab some basil and I'm actually gonna grab bread.

- [Sara] Oh, yes, I'm right behind that.

- [Anna] I love serving it with grilled bread.

- [Sara] You want me to chiffonade?

- [Anna] Yeah, let's get a nice little chiffonade.

You could also, you know, tear it up if you wanted.

- It's very Italian.

- Whatever you like.

Very Italian.

(mellow music) - [Sara] Okie-dokie, do we have enough?

- I think that's perfect.

This is about ready.

We can take a peek.

Look at that.

- [Sara] Yeah.

- [Anna] Now- - Do you crush 'em at all to- - Exactly.

- Okay.

- [Anna] I love to just help it along.

- [Sara] That smells so good.

- [Anna] Smush down, I'm gonna add a little bit of water.

What that's gonna to do, it's just help this whole process along.

(mellow music) We're gonna go ahead and just put some salt in.

Not only does it add seasoning, it helps continue to break down.

Another quick mix.

- [Sara] Boy, this is really fast.

- [Anna] Really fast.

- Well, you know, the good thing is when you start with a protein like fish that has no connective tissue, it just really cooks in no time at all.

- Exactly.

- So that really helps.

- So, I mean, this really is a week night meal that looks like something you'd get in a restaurant.

- [Sara] Oops!

Here, ready?

- [Anna] Teamwork.

- I have impeccably clean hands.

- [Anna] Perfect.

- [Sara] And the juices go in too, right?

- Oh, always.

- Yeah.

- [Anna] This is free flavor.

- [Sara] Or liquid gold.

- Liquid gold, either or.

All right, and then- - Lid back on.

- Lid back on.

- Now, do you want high or do you want me to turn it down or where do you want it?

- Now you're gonna put it down to a simmer.

You just wanna cook it through the middle, and the sauce is almost done.

- [Sara] So now we're gonna do the bread.

- [Anna] Yes, you're just gonna put a little brush of olive oil across.

- [Sara] And you just do one side or both sides?

- I love to do both sides.

- I applaud that decision, yes, that also.

(mellow music) - [Anna] I think this bread's ready?

Let's plate.

- Yeah, that looks good.

- [Anna] Yeah, Look at that nice char, both sides.

The olive oil really helped bring that along.

- [Sara] Wow!

- [Anna] Look at that!

(fish bubbling) - [Sara] ooh, yeah!

- [Anna] All right, look at these beautiful big filets that we have.

- [Sara] Yes, yum yum.

- [Anna] And then we can add some basil to the sauce.

- [Sara] Right, to the sauce.

- Yeah, let's put it right in the sauce.

I love taking a whole bunch and putting it right on top.

- [Sara] Basil on top?

- Yeah, why not?

- Okay.

Hey, let's open up a restaurant.

What do you say?

- In Amalfi.

- Ooh, now you're talking, with those lemons.

- And there you have it.

- Okay, there we go.

Okay, so shall we?

- Let's eat.

- Yes.

(mellow music) So good.

- [Anna] Don't forget the bread.

Make sure you do a little dip.

- Yeah, this is the best part.

All this sauce.

I'm a sauce girl.

(mellow music) Wow.

So good.

It's been so much fun cooking with you.

- Thank you so much for having me.

- I've just had the best time.

And I wanna toast to our restaurant in Italy.

- Let's do it.

- Yes.

(upbeat music) In 1971 Norman Van Aken came to Key West to cook, and he didn't wanna leave.

(upbeat music) - [Norman] The thing about Key West is that most of us knew we were in love with the place.

It wasn't just a place to live and work.

It was our personal and collective Shangri-La.

Long before Jimmy Buffett wrote "Margaritaville," we had already pledged allegiance to the magical little scrap of land at the end of the rainbow.

We just felt lucky when we walked the old small streets and alleys protected by some ancient maternal force.

Something deep in our souls told us this was a place where we could find peace and quiet and camaraderie of like-minded people.

On top of that, the city was stamped with a raffish charm, a joie de vivre.

You could remake yourself in Key West and no one minded, as long as you helped keep the good times rolling.

We lived day-to-day, but we're intent to do it in quality drinking establishments and places to enjoy the crazy matrix of foods not eaten in most of America, save New Orleans.

(upbeat music) - [Sara] In years to come, Norman Van Aken fused the flavors of Key West into something he called New World Cuisine.

One of the Beard Foundation's who's who and a culinary force in Florida, he returned to his roots to cook with me at a beautiful Key West home.

(upbeat music) You know, I feel like we're in the middle of paradise here.

- We are.

- Yeah.

- And we're cooking and it's outside.

What are we making today?

- We're making a version of my Bahamian conch chowder.

Actually I shouldn't say mine, because when I first got to Key West in the '70s, other people were making it for probably centuries, but we're gonna use some local fish.

Fish that people could now make this chowder anywhere, because conch's not gonna be available everywhere.

- There's no conch in Kansas.

- No conch in Kansas.

- No, no.

- I've cooked two ounces of slab bacon with a quarter cup of olive oil.

And then I've got some Scotch bonnet chilies, which are in this dish here so they can stay away from my skin.

And then some garlic would go great in here right now.

Sara, if you can reach that?

A tablespoon.

- [Sara] Here comes the garlic.

- [Norman] You notice how we slice the garlic?

I didn't mince it up 'cause I want- - [Sara] Yeah, I was wondering about that.

- Well, I like the flavor to be a more delicate.

The more you chop up garlic, as you know- - The more you get out of it.

- Right?

- Yeah.

- So, I like the more gentle- - Nuanced.

- Yeah, exactly.

One sweet onion.

Could you now add that to the pot?

I've got some celery, bell peppers.

Red bell peppers could be used as to yellow.

Yeah, just go ahead and put that in there, Sara.

- Okay.

- And I'll stir as we need.

- [Sara] Okay, but I do want you to tell me about Scotch bonnets?

- Scotch bonnets are interchangeable with habanero chilies.

So much more heat than say a jalapeno chili, but they have the Caribbean flavor.

I love to use them.

Sara, can you add that yellow pepper that you diced before?

- [Sara] And I'm cutting up these carrots.

- I'm gonna go ahead and add in the four celery stalks that I've diced and then you add in your chopped up carrot.

And I'm gonna cut up some fennel.

About half of a nice sized bulb is good.

We're gonna coat the vegetables with the bacon and olive oil fats because that's gonna get that great flavor deeply imbued within the vegetables.

So here's our fennel, which adds a nice licorice sort of note to the- - Now that's interesting.

Is that really traditional in this chowder, or is that something you're adding?

- You know, talk to the local conch people, the people of Key West, and you're gonna get different versions of recipes all down the line.

- Well, the reason I asked is because fennel is rather Italian.

- There's Italian history here.

You can do lots of different things, please.

Asian influences are also true here because of the Asians that came to work the railroads in Cuba, eventually migrated here as well, Sara.

Let's put a little salt and pepper in here too.

- Okie dokie.

- I Always like to season- - [Sara] Season as you go.

If you wait till the end, you end up adding way more than you need.

- Yep.

- And it doesn't penetrate or flavor it the way it should.

- Right.

And I also cook with my hearing, you know?

The sound of this, decided to yank up the heat a little bit.

Because I wanna hear that sizzling continuing to go on.

About a tablespoon of the crushed red pepper.

Yeah, so we're just gonna sprinkle that over there like that.

- Yeah.

- So we're gonna let this cook to five to seven as we say.

So let's take a look at that fish we got.

- All right, I'm gonna bring you a- - Fish that is not conch.

- That's local snapper, boy is that gorgeous.

Clear eye and a nice smooth scale.

- Well, that's one of the benefits about being in Key West is that you have extraordinary bounty of seafood all around us.

So, we're spoiled and we admit it.

This is a unique version, a variety that's better for snapper.

This is called a hambone snapper.

So here we go.

Just cutting it into not too tiny pieces 'cause they'll begin to become smaller as we saute them, and also as they cook in the soup.

Okay, so a little salt and pepper on there.

- [Sara] Okay.

- And then this is happy now.

and we'll we'll go ahead and put in the fish stock.

About two quarts, which we made from the bones of the fish that we filet.

- [Sara] Now, what if you don't wanna go to the trouble of making fish stock, what could you use in its place?

- [Norman] You could either use the bottled clams, just in the store, or chicken stock.

All right, so we have some beautiful fish stock.

See how nice and clear that is?

- [Sara] Yes, yes.

- This is going to add a ton of flavor.

And then I'm gonna take a couple bay leaves and you just crack 'em so they release their aromatics.

And then I like to start off with the whole tomato, Sara, so that I can put them in here, and then before I add in the tomato puree, I can just take the spoon and give 'em a little breakup.

Okay, and then the rest of this.

- So I think that was a 28 ounce can of whole tomatoes.

- Right?

- And a 15 ounce can of sauce.

- [Norman] Right, now we're gonna bring that back up to a simmer.

So, before we move over, let's go ahead and put some herbs in here.

- [Sara] Okay, so how much thyme do we need?

- [Norman] About a tablespoon of thyme and then some sweet basil is always good too.

- [Sara] And how much basil?

- About two tablespoons of that as well.

(mellow music) So, some sweet basil.

We'll get the skillet to saute the- - [Sara] Fish, brown the fish.

- The snapper- - Yes, okay.

- Our hambone snapper.

- I love that.

"hambone," it's so counterintuitive.

Ah, there's no ham in the fish.

All right.

- Well, you know, the fishermen come up with different names.

Okay.

Now go ahead and taste the olive oil.

And you can see that it's already starting to add some smoke, so we're gonna lift it off the heat, which you could always do when you're cooking.

- Right.

- A lot of people at home, you can go ahead and help me.

- [Sara] Yep.

- [Norman] You lift the pan off the heat- - [Sara] And the heat goes bye-bye.

- And slows things down, and you can hear it.

And so what we're gonna do is just make sure we don't crowd it too much.

- Got it.

- Perfect.

- [Sara] Got it, got it.

- [Norman] Okay.

If you have a non-stick pan, by all means use it.

- Well, it looks like you're doing fine, because you heated the pan so well too.

- I'm not gonna cook this all the way through.

I'm just getting that nice little color on there.

It's gonna make the texture in the soup a whole lot better.

Now flip it over.

Now we're gonna go into the plate here.

- I just wanna point, you wanna hold up the spatula?

- Sure.

- This is the right tool for the job.

It's called a Peltex or fish spatula, 'cause it's flexible so you can get under the fish without breaking it.

- These are great and they're inexpensive.

- I use 'em for everything.

(mellow music) - Okay, so- - That's so interesting.

Next time I make my New England fish chowder, I'm gonna do that.

- You're gonna get every little bit of the fish bits off the bottom of this thing too, because they're loaded the flavor.

- [Sara] Do we add the fish to the soup now?

- Not quite.

We're gonna start with the potatoes.

So let me go grab the soup.

- Okay.

- Okay.

- And I'll just park the fish over here.

- Yeah, come on over here.

Oh my gosh, the smell of the stock working on top of this, the tomatoes, I am excited.

- Now these are little baby red potatoes that have been precooked.

- When you cook them ahead of time, they can drink in the soup.

- They absorb more.

- They absorb better.

- [Sara] So do you cook them completely or just till they're just barely done?

- Just barely done is fine, yeah.

- But if you wanted to you could add them raw?

- You could, yeah.

- Okay.

- Just a little more time in the soup when that happens.

- Got it, okay.

- We're gonna add probably about half of these.

Let me see before I add the whole amount.

- [Sara] Stand back.

- [Norman] You know, if you have more than you need, well, make hash browns the next day.

- I like the way you think.

- American fries.

- Yes, yum yum.

Does that look good?

- [Norman] That looks good, yeah, perfect.

Okay, so we can go ahead and let these guys get to know each other.

We'll wait on the fish and maybe we could begin- - The dressing.

- You're reading my mind.

- Yes.

- All right.

So we're gonna make this mysteriously named salad called cut up.

- Really?

- Yeah.

- I had no idea, Sara.

As long as I've lived here, I've never heard of this until about two years ago, I was invited to a dinner party with Janet and we went to the home of people who were born and raised in Key West.

Somebody would bring avocado, somebody would bring mangoes, somebody brought papaya, somebody will bring tomato, and they would contribute and all make up the version of whatever cut up was that night.

- I love it.

- I do too.

- Jeez.

- [Norman] So make a simple vinaigrette, right?

- Okay, so a teaspoon of sugar.

- [Norman] Yeah, so that will dissolve the sugar.

- And the salt.

- Yeah, and the salt in the vinegar.

- Right.

- Right.

- And how much sugar?

- [Norman] A pinch is good, yeah.

- Yeah.

- So now the vinegar will kind of help dissolve it.

- 'Cause it dissolves so much better, it doesn't dissolve well in oil.

I'm gonna just eyeball.

We want a quarter of a cup.

Let's see.

- [Norman] So this is sherry, not wine vinegar.

- [Sara] I love it.

- [Norman] Sherry vinegar, like balsamic vinegar, has that inherent sweetness.

- And, well, also it's high in acidity, which I like and it's robust.

I just love the flavor.

It's my favorite.

Let's see if that looks like it's dissolved.

Can you tell?

Okay, yeah.

So now we're gonna add the three tablespoons of hazelnut.

- [Norman] Hazelnut, and then we'll finish with the canola.

- [Sara] Okay.

- But this is just gonna add a nice gentle coating to the mixture of fruits and vegetables.

- And it's interesting.

I wanna know that we only used a little bit of the nut oil 'cause nut oils can take over, so you always cut them with a neutral oil, and we're using canola.

So half a cup of canola.

Okay, there we go.

- Grape seed oil is another one that you could use.

- I love grape seed oil.

That's actually my favorite 'cause it's so neutral.

It's funny, when I went to cooking, I always go back to "When I went to cooking school," I would never, "I thought something with no flavor, why would you ever add that?"

But oil isn't just in there for its flavor, it's in there for a whole bunch of reasons.

- Can I add just a touch of- - Yeah, of course.

Hey, this is your recipe.

You're in charge.

- [Norman] I love cooking with you.

- Well, I love not being the person in charge.

I mean, not that I'm usually these days, but- - [Norman] That's our vinaigrette.

- Okay, so now we're just waiting for your guests.

- We have to wait for them because they are gonna be the people who bring us the ingredients for the cut up.

- I got it, I got it.

- We'll be in mystery space for a little while.

- The fish, we wait till the very end?

- Pretty much, yes.

This is looking good, Sara.

So while it's getting happier, let's go have a glass of wine.

- Oh, yes, let's.

- Let's do that.

- Yes.

(mellow music) So, you've been here for a million years.

- Oh, yes, I came here as a child basically, at 21 years old.

- And your son lives here now too?

- He does.

My son, daughter-in-law and our granddaughter Audrey.

- Wow.

I love this weather.

Wind coming in from the ocean.

I love it.

- Oh, wow, look it, here's Maria and Rob.

- Hey, guys!

- Ooh, mangoes!

- Brought you a little gift.

- [Norman] Thank you.

Hey, Rob.

- [Rob] Good, how are you?

- [Norman] Thank you for our cut up salad.

- [Rob] You'll better with that than we would.

- Oh, my gosh, so fantastic.

- [Sara] Yeah.

- [Norman] Here comes the other cut ups.

- Yeah, that looks like the littlest cut up.

What did you bring us?

Oh what is that?

- An avocado.

- An avocado, thank you.

Come on in.

- Go grab your seats and Sara and I are gonna make some salad for you.

- Yeah.

- That's great.

- [Norman] Sara, look what they brought us for the cut up salad.

- [Sara] Oh, wow, that is one huge papaya.

- That's the Jamaican papaya.

And these are the local Florida avocados.

- [Sara] Right.

- For cut up, everybody brings something from their backyard, I brought the mango.

- [Sara] Oh.

- Not actually from my backyard, but from a close by backyard.

- You pilferer, you!

You're taking off the top and the bottom.

- Yeah, I do it this way.

I've seen other people do it other ways.

But then- - [Sara] The pit goes down the middle.

- Yeah, so it is the oblong kind of way.

And so I cut that there and then I have to make room for the pit.

- [Sara] Yeah.

- So this part actually I can use the fruit that's over there.

But then what you do is you take the knife and you, without going completely through the skin- - [Sara] You score it.

- Well, deeply like this.

- [Sara] Go all the way down.

- All the way down like that.

- [Sara] But not through the skin.

- [Norman] And then this way as well.

And you'll end up with a cubed mango already.

Watch this.

Try and make sure that you're not gonna have the skin go into it.

And you see like that.

- That is beautiful.

That was a magic trick.

- That's a trick.

- I like that magic trick.

Let me get you a bowl to put this in.

- Okay, and meanwhile I'll cut the other one up, okay?

(mellow music) So this is the last little bit that we're gonna get those nice cubes out of.

And then we have the local Florida avocados here.

- [Sara] As I recall, these are lower in fat, a little more watery, not quite as concentrated in flavor, but they're delicious.

- [Norman] Delicious, I love 'em.

- And local.

- And local.

Okay.

These are Jamaican papaya, so they're the big boys.

(mellow music) Nicely done.

- [Sara] I'll cut it into cubes roughly the same size.

- The skin is definitely not the flavor that you want, so you wanna make sure you get rid of the skin.

You just wanna shape it to where it's gonna be in the same kind of relative sized cubes so that it's nice and even for the salad.

Yes, yes, yes, yes.

- Oh, that is so beautiful.

Alright, so should we put our dressing in there?

- [Norman] Please, yeah.

- [Sara] I think you know what?

- There we go.

- I just made a decision.

- [Norman] Executive decision that way.

- [Sara] Time for fish?

- Yes, please.

All right, there is our hambone snapper.

That's gonna go in there.

- Yes.

- If you would?

And then I'm just gonna fold that in and I bet you want to add a little sauce.

- I do, I thought you'd never ask.

The older I get the more excitement I need.

- Yeah, yeah, modeled excitement.

Go ahead.

- Okay.

- Beautiful.

We could also put some of that on the table for people who are even more ba-boom.

- [Sara] Yeah.

- [Norman] Okay, that's it.

- Okay, that's it.

- It's ready to take to the table.

- All right.

(mellow music) - All right, I get to sit next to Maria.

- [Sara] Okay, everybody dig in.

This is my favorite kind of soup.

So, how's everybody like the heat in this?

- Is it too spicy for you.

- It's right.

- It's good.

You can cook for us anytime you like.

(all laughing) - [Sara] Although he did most of the work.

- Move in.

- No, he did most of the work.

I have a question, everybody.

How many people at this table are conch's?

- Oh.

- Wow, just one?

The littlest.

- It's Audrey.

- Nice.

- Is anybody here a freshwater conch?

- Wait.

- We are.

- [Sara] What is that?

- Okay, so when you're born here in the Keys, you are automatically a conch, a saltwater conch.

But if you live here for a certain period of time, you're considered a freshwater conch.

- And how many years is required?

- I believe it's seven, 'cause I'm working on my citizenship.

(all laughing) - [Norman] Of the Conch Republic.

- Of the Conch Republic.

- I wanna propose a toast to the whole table, to our delightful neighbors here.

Not mine, but yours.

- Yes.

- For coming, for bringing fruit to cut up.

And I wanna know, is there a conch toast?

- [Norman] Drink up!

(all laughing) - Cheers!

- Cheers!

(glasses clinking) (all talking indistinctly) (mellow music) - [Sara] For recipes, videos and more, go to our website saramoulton.com.

"Sara's Weeknight Meals" is made possible by Sunsweet, Mutti Tomatoes of Parma, Le Gruyere AOP from Switzerland, and by.

- Cooking is the first kind of love you know.

It was starting when I was a child with my grandmother doing fresh pasta and now I transmit it to all the guests.

It's something made especially for them.

- [Narrator] Oceania Cruises, proud sponsor of "Sara's Weeknight Meals."

(light upbeat music) (light upbeat music) (logo chiming)