Live With Kelly Ripa: Christmas Recipes With Lidia Bastianich & Daniel Boulud


Live With Kelly: Lidia Bastianich Italian Christmas Feast

Kelly Ripa visited Del Posto Restaurant in Manhattan to cook an Italian Christmas feast with chef Lidia Bastianich. This Christmas Eve pasta dish features a variety of seafood and spices.

While the pasta was cooking, Kelly added garlic, crushed pepper, calamari, and salt to a hot pan, letting the calamari caramelize before adding scallops. Lidia said that the sauce should be done by the time the pasta is done cooking.


Next, they added whole shrimp, heads and all, to the pan. They added a sauce of crushed field tomatoes, letting it simmer before adding fresh basil. They added the cooked pasta to the finished sauce, and tossed it, which Kelly said took a lot of strength.

Live With Kelly Pork Recipe

Chef Lidia Bastianich tried to teach Kelly Ripa her plating technique for a great presentation. They retired to the dining room to try Kelly’s creation, which the chef called “fantastico.”


Kelly Ripa: Guinness Pork Shoulder Recipe

Kelly Ripa visited Chef Daniel Boulud at his restaurant Daniel in New York City. This holiday meal only takes two and a half hours to cook, and can fit in around your last minute holiday shopping. He started by seasoning a pork butt with salt and pepper.

They browned the pork butt in a stock pot with olive oil. They added sage, thyme, and rosemary, wrapped in cheesecloth, to spice it up. After browning, they removed the roast and sauteed onions, garlic, and spices.

Live With Kelly: Daniel Boulud Pork Recipe

They added tomato paste, brown sugar, and molasses to the pot. Then it was time for balsamic vinegar and three bottles of beer, before returning the roast to the pot.

Then they added dried cherries. Chef Boulud said to bring the pot to a boil, then cover it and put it in the oven to braise it for one hour. After an hour, it is time to add about a pound of sweet potatoes. Then it was time to go back in the oven for another hour.

The concoction will reduce during its cooking time and come out looking moist and delicious. Kelly Ripa and Chef Daniel Boulud enjoyed the sweet and tart flavor mixture when they dined on their creation.


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