WEEKDAYS 11e|10c|p

"The Chew" Crew on "The View"

By The View | Dec 16th, 2014

On the December 16th, 2014 episode of The View the co-hosts of The Chew made an appearance with some tasty recipes.  Mario Batali, Michael Symon, Carla Hall and Daphne Oz showed the co-hosts recipes for a great holiday meal. Check out the recipes and videos below:

Mario Batali's Arista Toscana


24 Garlic Cloves
4 Large Spanish Onions Sliced
2 Fennel Bulbs (frilly tops chopped and reserved/ribs discarded/and bulbs cut into 1/4 inch slices)
6-7 pounds Bone-in Pork Loin Roast, ask for 10 bones "frenched"
Salt and Freshly ground pepper
1/4 cup Fennel Pollen
3 cups Whole Milk
1/2 cup Extra Virgin Olive Oil


  • Cut the bulbs in 1/4 inch slices, discard the ribs, and chop and reserve the frilly tops.

  • Preheat oven to 400F.

  • Smash 12 garlic cloves into a paste and place it in a roasting pan that is large enough to hold the pork loin. Line the bottom of the pan with the sliced onions, laying them over the garlic paste, then add the sliced fennel.

  • Season the pork aggressively all over with salt and pepper, and then sprinkle it with the fennel pollen. Make six 3-inch-deep incisions along the bones, and stuff 2 garlic cloves into each incision. Add the milk and some olive oil to pan. Place the pork roast on top of the vegetables in the roasting pan. Place the pan in the oven and roast for 65 to 75 minutes, until the pork reaches an internal temperature of 145F at its thickest part (do not allow the thermometer to touch the bone). Remove the pan from the oven and place the pork roast on a carving board.

  • Transfer half of the cooked onions and fennel, and all of the drippings and liquid, to a blender and blend for about 30 seconds. With the motor running, drizzle in the olive oil and blend until the sauce is smooth and thick. If it seems a bit thick, simply add warm water, about 1/4 cup at a time, until it is thin enough to pour. Season the sauce to taste with salt and pepper.

  • Arrange the remaining onions and fennel in a pile on a warmed platter. Carve the pork roast off the bone. Slice the meat into 1/2-inch-thick slices and arrange them over the onions. Pour a few tablespoons of the sauce over the meat, and serve immediately. Garnish with some fennel fronds. Pass the rest of the sauce in a gravy boat.


Spinach & Feta Pizza Wheels

Spinach & Feta Pizza Wheels: Part 2|Don't miss out on Michael's version of pizza cinnamon rolls!|Michael will blow your mind with his pizza version of cinnamon rolls!



For The Filling For The Filling 1 recipe Mario's Basic Pizza Dough For The Filling

Olive Oil
1 Small Yellow Onion (3/4 cup minced)
2 Cloves Garlic, minced
8 ounces Fresh Spinach, washed
Kosher Salt
Freshly Ground Black Pepper
8 ounces Greek Feta Cheese, crumbled
1/4 cup Pine Nuts, toasted
Fresh Nutmeg, to taste


To make the Filling:

  • Place a large sauté pan over medium heat. When the pan is hot add a film of Olive Oil followed by the Onion and Garlic with a large pinch of Salt. Cook, stirring occasionally for at least 5 minutes, or until the Onions are tender and translucent. Push the Onions and Garlic to one side and start adding your Spinach. As it wilts, add more, eventually fitting it all in the pan. Cook for a minute or two, until all of the Spinach is wilted then give it a taste here, giving it a little bit more seasoning if necessary. Pour in to a colander to drain and cool.

  • When the Spinach mixture has cooled enough to handle, wring out all of the extra moisture and place it in to a bowl. This step is really important to ensure not having a soggy pizza roll. To that, add the Feta and Pine Nuts. Set aside.

  • Preheat your oven to 400°F.

To Assemble:

  • Turn the dough out on to a floured surface. Press out in to a 10x14” rectangle. Drizzle or brush the dough with a little bit of Olive Oil then spread the Spinach filling evenly over the rectangle, leaving a 1 inch border. Grate a light, even layer of fresh Nutmeg over the surface. Working with the side closest to you, roll the pizza up, pinching the seam, and then tuck each side under.

  • Slice into 1-inch thick slices and place the pinwheels on a lightly oiled 13 x 9 baking dish or baking sheet. Bake for 40 to 45 minutes, until golden brown and crisp. Remove from oven and cool slightly before serving.

Helpful Tips

1. Cook spinach for about 5 minutes until spinach in completely wilted. Then strain to remove excess water.
2. This could be made in a baking pan or a cookie sheet

Daphne Oz's Ginger Glazed Carrots

Daphne's Ginger Glazed Carrots|Ginger Glazed Carrots|Get this easy holiday recipe for Daphne's Ginger Glazed Carrots!



1 1/2 pounds Baby Carrots (peeled and trimming the greens; leaving about 1 inch of the green tops)
Olive Oil
Salt and freshly cracked Black Pepper
2 Oranges (zested and juiced; divided)
2 smashed cloves Garlic
1/2 cup Ginger Ale
1 tablespoon Ginger (finely minced)
1/4 cup chopped Hazelnuts (toasted)
1/4 cup chopped Parsley (divided)



  • Preheat the oven to 400 degrees F. In a large bowl, toss the carrots with 4 to 5 tablespoons of the olive oil and season generously with salt and pepper. Zest the orange over the carrots, squeeze the juice, add the garlic cloves and toss to coat.

  • Put the carrots out into a large saute pan that has been heating over medium high heat. Arrange in an even layer. Pour in the ginger ale and cook the carrots on the stove top until they begin to color, and then transfer to the oven and cook for about 25 to 30 minutes, or until fork tender.

  • Once the carrots are cooked and the glaze is reduced, remove from the oven and allow to cool slightly.

  • Meanwhile, in a small bowl, mix together the remaining orange zest, juice, ginger, hazelnuts, parsley, salt and pepper. Garnish the carrots with the hazelnut mixture.

Coconut Layer Cake

Coconut Layer Cake - 1|Carla Hall dishes up a classic southern dessert, Coconut Layer Cake.|Carla Hall dishes up a classic southern dessert, Coconut Layer Cake.



2 cups Cake Flour (whisked)
1 1/2 cups Granulated Sugar
1 tablespoon Baking Powder
1 teaspoon Salt
1/3 cup Vegetable or Canola Oil
4 tablespoons Unsalted Butter
2 Eggs
3 Egg Yolks
1/3 cup Buttermilk
1 tablespoon Vanilla Extract
1 tablespoon Spiced Rum (optional)
1/2 cup Heavy Cream (whipped to soft peak)
2 cups Granulated Sugar
2 pints Sour Cream
6 cups Flaked Coconut


  • Preheat oven to 350 degrees. Have ALL ingredients at ROOM temperature. Mix dry ingredients in bowl of standing mixer fitted with paddle. Mix on low for 30 seconds to combine. Stir in oil and softened butter. Mix until combined.

  • Whisk wet ingredients (eggs, egg yolks, buttermilk, vanilla and rum) together in a bowl before adding to mixer. Pour wet ingredients in, and mix on medium speed until the ingredients are combined thoroughly, about 2 minutes. Gently fold in whipped heavy cream. 

  • Divide batter into 3 prepared (sprayed & floured) 9" cake pans, about 1 1/3 cups batter per pan. Bake in center of oven for 10 to 15 minutes or until cake springs back in center when touched or toothpick comes out clean. Let cakes cool for 10 minutes, then turn out onto baking racks. Let cool completely before decorating.

  • Frost between each layer of cake and cover the outside in the frosting too. Allow cake to chill in the fridge until ready to serve, up to 4 days.

  • For the Frosting: Stir together the ingredients in a medium bowl. Cover with plastic wrap and chill in the fridge overnight.

Carla hall's Sweet and Spicy Nuts


2 large Egg Whites
4 cups Walnuts and Pecan Halves
1/2 cup Granulated Sugar
1/4 cup Packed Light Brown Sugar
1/2 teaspoon Ground Ginger
Salt and freshly Ground Black Pepper to taste


  • Preheat oven to 300 degree F. Beat the egg whites to stiff peaks in a large bowl. In another bowl, whisk the remaining ingredients excluding the nuts. Whisk the spice mixture into the whites and whip slightly to evenly distribute. Add the nuts and fold until fully coated.

  • Spread the nuts on a parchment lined sheet pan in an even layer. Bake until golden brown, about 30 to 45 minutes, stirring frequently.

  • Cool the sheet pan on a wire rack. Once the nuts have cooled completely, transfer to an airtight container.


Mistletoe Bellini


1 ounce Berry Puree (use fresh raspberries to create)
1 ounce Raspberry Liqueur
4 ounces Sparkling Rose
Thyme sprig


  • Blend fresh berries in food processor to create the berry puree. Strain.

  • Combine puree, liqueur and sparkling rose in cocktail shaker with ice. Roll contents from one end of shaker to the next three times.

  • Strain into chilled champagne flute. Garnish with thyme sprig.