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I know has invited me to come cook with her. I think I might be more nervous than when I launched from space when she was in space she long for the smell of apple pie so I'm welcoming her with my apple.
I know this world we're talking fear it was like an all-pull 13 moment when they like okay we've got to figure this out family my son was 10 when I launched and turned 11 while I was on board and food I told you so that I still one place where you're allowed to play with your food and I'm showing her how to perfect seared scallops and potato and celery puree one of her all time favorite dishes to my guess is my pleasure.
I have the most incredible guest today it's Colonel Nicole man she's not just a fighter pilot she's an astronaut and I met her in the most amazing way. One day NASA called me I mean how many times do I get to say that NASA called me and said she wanted to talk to me so we set up this incredible zoom she was on the space station I was here.
And we have the most wonderful time one of the things she particularly missed in space was the smell of things like apple pie and so I'm going to make her an apple Christada that's going to smell fabulous while I work on the apples for the Christada let me tell you what I know about Colonel man.
Nicole man is a marine colonel a fighter pilot an astronaut and a member of the Walusky Indian tribe born in California Nicole graduate from the US Naval Academy in 1999 and two years later earned a masters in mechanical engineering from Stanford University. Nicole is a colonel in the Marines serving 47 combat missions as a fighter pilot over Iraq and Afghanistan. In 2013 she was one of eight candidates selected for more than 6,300 applicants to train as an astronaut for NASA.
Nine years later she went to the International Space Station as commander of NASA's SpaceX crew five spending 157 days in orbit and completing two space walks making her the first Native American woman in space. Nicole is in Houston with her husband and son. I can't wait to see here. Okay so the apples I'm cutting them up I have about 1 and a half pounds you can use mccoon or empire something crisp and flavorful for this.
And then I'm going to put a little bit of orange zest in it just like oranges and apples it just has a nice combination. Okay so that's a half a teaspoon I'm just going to stir this together. Okay that's the apples and this is the pastry Nicole is actually gluten free so I made a gluten free pastry.
Let me tell you how I made it. The pastry is simple. I put two cups of gluten free flour in the food processor along with a quarter of a cup of granulated sugar, half a teaspoon of kosher salt and pulsed a few times to combine everything. Then I added half a pound of very cold diced unsalted butter then pulse the machine about 12 to 15 times until the butter was the size of peas.
Next with a motor running I added six tablespoons of ice water all at once through the feed tube and kept hitting the pulse button to combine everything but stop just before the dough came together. Then I turned the dough onto a well-floured board and formed it into two discs. I wrapped them both and put one in the freezer for another day and refrigerated the second one for about an hour to make the crustata.
The final step was to roll it into an 11 inch circle on a lightly floured surface and then I put it on a baking sheet lined with parchment paper. Okay I'm going to now put the apples right on the pastry leaving about a one and a half inch border. And then I'm just going to fold the pastry up and over just crumpling it a little bit all the way around. Okay next I'm going to make a crumble topping for it. So first thing I need is a quarter of a cup of flour and this is gluten free flour.
A quarter of a cup of sugar, quarter teaspoon of salt, quarter of a teaspoon of cinnamon, an eighth of a teaspoon of all spice, and then four tablespoons of cold butter. And then I'm just going to just pulse this until the butter is mixed up and crumbly. Okay I'm going to put it right on top of the apple crustata. This is going to be really good. Okay then into the oven really hot oven, 450 degrees for 20 to 25 minutes.
And then I'm going to take it out, let it cool for about five minutes and then we'll be already when the cold gets here. So the apple crustata is done, it just smells amazing. So I transfer it with big spatulas and I actually do it on the parchment paper to a board so we can cut it. Oh ready for Colonel Man. This is awesome, I'm so excited. It's just beautiful. Can't believe I'm finally here. Aina. Hello Colonel Man, I presume. It is so great. So excited. It's so good in here. Absolutely.
I brought you a little treat. Some real space food. And this, okay, is my favorite on the space station. It's called Mango Salad. Isn't this amazing. So this takes 50 milliliters of water. And then all you do is you set it aside and let it wait a little bit. So it rehydrates and then we're going to taste it. How exciting is that? Well I'm in an apple crustata. I thought it might smell good when you wanted. It looks beautiful and yes, it smells so good.
You really miss the smells in space because there's no gravity so heat doesn't rise. Oh that's so interesting. I hope it's good. I'm sure it's going to be the best. Mmm, not bad right? Out of this world. How many of those do you get? Never, never because you only can say it if you really mean it. And I really mean it. Oh thank you. So before we go to the table and talk, can we taste the mango salad? Are you ready? Yeah, I am. Okay, can I just taste it? Yeah. This is my first-based food.
It's delicious. Mm-hmm, it's all there is. It's all there is. Okay, let's take our apple chart. All right. What's so much I want to talk to you about? Sounds great. Not just an ordinary day of the barn. Coming up, we're back down to Earth literally. We're moving 25 times faster than the speed of sound. And back to the kitchen, revealing the secret to perfect scallops and so we were pure. Awesome pro tip. I'm glad I can teach you something.
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And enjoy fast and free shipping. That's MVMT.com. I'm glad you asked. I brought you something. A crew five patch. That flew with me in space. Most people think that when you're five you decide you want to be an astronaut. And you don't really find your passion when you're five. I think these days are so much pressure put on kids. And for me I didn't have it all figured out. I knew it was important to get a great education. And then by doing that these opportunities open up.
And you might go a direction and be like, you know what? That's not for me. And you might change directions. So yeah, it was later on in life my late 20s. When I first considered really being an astronaut. And that's actually what a lot of people do. Because you tried different things in your 20s. And you've had those life experiences. One thing that I found that all astronauts have in common is whatever they did before they came in astronaut. Their previous job they absolutely loved it.
And we're passionate about it. Your fighter pilot in Marines, what is it like to land a 33,000 pound jet on a carrier in the ocean? Where the carrier is moving, you're moving. And God knows the waves are moving. What's that like? It is a very high level of adrenaline doing that. And I think you're just so focused. It's so dynamic. And every little movement that you make, you need to be so precise to land on the carrier. Including the airspeed.
I mean that's the wind coming at you and crabbing on a night. Yep. And if it's at night, if it's at night, Ina, and you can't see a horizon to really relying on all of your training on your instruments on what you're seeing. But the lens or the ball that we used to judge glide slip to land. But I would land especially at night. Every time you land, you go military power when you land. In case your hook doesn't catch a wire, you need to go military power so that you'll bounce and go back around.
So you land. And it just stops you so abruptly. It's quite violent. And then, you'll come out and tell you to throttle back. You'll throttle back and come back. And my legs would always shake. They're always shaking. From the adrenaline. From the adrenaline. Yeah, not from fear nervousness. You're on the air. They're just humanoid songs. Yeah. Sometimes I actually think I'm an adrenaline junkie. I take on these things that I think I can't possibly do. Nothing like you.
Can I tell you a personal story? Oh my goodness, please. When I was about 21, I was living in North Carolina. My husband was in the military. And we lived near an airfield. And I walked myself over there. And I said to the guys behind the counter, I'd really like to learn how to fly an airplane. And they said to me, I'm really sorry we don't have anybody that will teach a girl how to fly. No. I would like to go back right now and find that guy. And tell him who I'm sitting here talking to.
Now you did end up getting your pilots license. I did actually because I said, I don't know, the pluck I must have had at that time. I said to him, well then I guess you'll have to find somebody who will find a truck. There you go. I got a teacher girl. Absolutely. And they did. There must have been extraordinary barriers for you from school to being a marine pilot to being an astronaut. How did you deal with those? I think everybody has barriers in life.
And there's going to be times when you struggle and maybe there's not that support structure there that would be ideal for you to succeed. And I think the important thing is to go out there and then find that support. Or that be your parents or your teammates or a teacher or somebody in your community that can help you through those difficult times. I always see barriers as problems to solve. Not as a challenge. I've got challenges to overcome. Yes, absolutely.
And you don't do anything that's not hard. I think like me. I remember one day I was frustrated about something I was trying to make and Jeffrey said, if you thought cooking was going to be easy, you wouldn't be interested. You wouldn't do it the same way. I agree. And you want the challenge. And I think it's really special moment when you overcome those challenges and you're successful. And you can celebrate that with the people that helped you through a tough time.
So tell me about the International Space Station. What little I know is it's an enormous piece of equipment that you're living in for six months. Rolling through space at 17,500 miles an hour. What does that feel like? Are you aware of the movement? When you go into the cupola, which is the module that's on the belly of the space station, there's seven windows. And that normally faces the planet. That's the most incredible view to see the planet from space. And so then you're very aware.
And because you're going around every 90 minutes, you get a sunrise and a sunset about every 45 minutes. One of the incredible experience. When I talked to you in space, you were growing tomatoes. Tell me about that. So there's over 200 experiments that are ongoing on board the space station. And the tomatoes were really good. They grew plants and tomatoes. The tomatoes were the little dwarf tomatoes. And they live inside these bellows, this little plastic sleeves.
And we're looking at different lights and fertilizers. The concept is that when we have sustained presence on the lunar surface or eventually to Mars, we need to be able to supplement an astronaut's diet other than just the free-stried food. But also when you pull down those bellows, you can smell the leaves and the tomatoes. And it gives you this sense, like this connection with earth. And so we find there's really a psychological impact to that as well.
And if you're thinking of a three-year mission to Mars, that's going to be really important. The little plants that we grow, not only do we grow the plants, but we harvested the seeds. And then the next experiment will fly. Seeds from earth, seeds from space. And we'll grow this. See the epigenetic changes of these little plants. Yeah, cool. So it's pretty incredible. Very cool. Very cool. What's a typical day in the space station? Is there a typical day? I know we are on the tightest schedule.
But you can imagine really, yes. For six months. For six months. The day is lined out in five minute increments. So there's a time to go to bed, a time to start the work day, and everything is scheduled for you. How do you organize meal times? Well, your lunch is scheduled. The work day is 7am to 7pm. And so before that, you have breakfast and dinner. And we usually come together to have dinner as a crew. And we laugh and we talk and we make jokes. And we talk about the day.
Because it's important to have that human interaction. What's fun to do on a space station that you can't do on earth? Oh my gosh. Everything. Water is fun. Because you can put it on your hands. It's like a gel or a goo. Or you can smash your face into it. Which is really fun to do. It's fun to play with food. Food and space. I tell kids all the time. Okay, it's the one place where you're allowed to play with your food. And my sister, they have some visiting cargo vehicles.
And they can send some special food for you. There's a treat. She surprised me and sent all the fixings for a Sharkoot Reboard. And we put down our board. I used honey to try to make everything kind of stay down. Because they do move around it once to float away. It was so special. It was really fun. You did two spacewalks while you were on the space station. Tell me about them. You know, that first spacewalk, we actually had a problem. We had some mechanical interference with one of the struts.
And we couldn't get that installed. And my husband and son were in mission control. And they said no kidding. It was like in a Apollo 13 moment. Like, engineers were coming in with all the actual hardware. And dumbing on a table. I mean, like, okay. We've got to figure this out. You know, and we came back in the door without completing the mission. And it was a horrible feeling to be honest. It was one of the worst feelings. You know, because you think you start to doubt yourself.
Like, okay, what could have done better? Could have been more efficient? What could have done differently? Two weeks later, we went out the door with all these troubleshooting techniques. And we eventually were successful in getting this hardware installed. And I mean, we were cheering in space. And it was really, really special. Is there anything that you brought with you to space that was kind of sentimental? There is. Yes. And so I brought a dream catcher with me.
So I'm Native American on my mother's side, Wilacke. And a dream catcher, my mother gave me when I was small. I had some, you know, frightening dreams, I think, as all children do. When also you do frightening things. You have a reason for frightening dreams. And so, you know, there was just a great thing to help me visualize and kind of deal with that. So I brought that to space. And that was really special to me. Because it was my connection to my family back home.
And, you know, sometimes, you know, having a tough day on space station. That little dream catcher was just tied to a little string in my crew quarters. And there's a little fan that blows. And so it would just fly in the wind. And remind me of all the love and support of everybody on the planet while I was up there. We've all seen the capsule coming back to Earth coming through the atmosphere. But what is it actually like when you're in that capsule?
You are literally a ball of fire coming back to the planet. We're moving at Mach 25. So 25 times faster than the speed of sound. It feels like somebody's like standing on your chest. Oh, I just got two. It's just so much pressure. I had to use my hands to lift up my head because we're at two and a half G's to look out the window. And now it's just on fire with all these different colors and sparks of plasma flying past you. It's just incredible. So we land off the coast of Florida.
Yeah. SpaceX picks the whole capsule up and puts it on a boat. Yeah. And then they pull everybody out. We helicoptered over to Florida and then we took a jet back to Houston. And in your family's there waiting for you. What would it feel like to be home? I must have just joyous. They let your family come on board. So you can have kind of that first special moment together and your big hugs together. And my son, he was 10 when I launched and turned 11 while I was on board.
And I told him, OK, you can't grow up while I'm gone. I just don't want you to be a sweet little boy. And be snuggly when I get back. And he was. That's just wonderful. Beside your family and the smell of apple pie. What did you miss most? I really, it smells was the biggest thing. I love just being outside in nature and also in the kitchen. And so those smells the pine trees, the wet grass, cooking food in the kitchen. I really missed that. But my sister sent up cards, one for each month.
And inside the card, she put scratch and sniff stickers. Do you remember those from when you were a kid? And the scratch and sniff stickers had a different theme each month. And they were incredible. It was just a great reminder. My favorite was like a cola sticker. And you can scratch it and smell it. You could almost fill the bubbles. You know what I mean? That was really incredible. That's fabulous. What was the first meal you had when you came back to Earth?
So my husband cooked steak just fillets on the grill and broccoli. And it was amazing. And just the smell of the steak on the grill was incredible. I love roasted broccoli. Roasted broccoli. Roasted bass. Delicious. A little bit of lemon juice when it comes off. It's perfect. And one thing you didn't get to do a lot there is cooking. Right. I understand you like to learn how to make scallops better. Oh my goodness. Absolutely. Scallops are so challenging. I can do that. You can. I would love it.
I can't fly to space. But I can say you make me make scallops. Awesome. I need the help. I'm going to make scallops with a potato and celery root puree, which is delicious together. Perfect. So we're going to start with a puree. So what I've done so far is I cooked six cups of leaks in some butter, just until they're really tender. So do you want to hand me these? These are the celery roots. So I wrote about four cups. Okay. All diced. And four cups of potatoes.
I use you kind of gold potatoes and peel them. Just put them right in. So the next thing I need is are you going to believe this three cups of heavy cream? Oh. I knew there was a reason it was really good. That's going to be some miles that I need to run after that one. It's worth it. It's worth it. And then just salt and pepper. Okay. So I need four teaspoons of salt. It seems like a lot that makes a lot of puree. And two teaspoons of pepper.
So I'm going to bring this to a boil and it's just going to cook. And then we can puree it. Sounds great. One thing I wanted to know is I can't imagine sleeping in space. So describe what it's like. In the beginning, I actually had a hard time. I think because my mind was just... Just too much. Right? Just so busy. And so to try to calm my mind down at night, I started doing just the sleep meditation. You know, just an app, like a calming music. And they said, can you relax your head?
Relax your back. Pretend you're floating in space. I was like... I am floating in space. I love that. Okay, let's see if the cream's coming into a boil. Perfect. Just coming to a boil. I'm going to lower the heat and just let it simmer for 25 minutes. And then the potatoes and the celery will be really tender and we can puree it. Sounds great. Sounds great. So good. Okay, let's see if the vegetables are tender. Okay. Fabulous. Okay, so now what we're going to do is puree it.
And the easiest thing to do is in a food processor. So I'm going to put half of it in this food processor. All right, do you want to try to puree it? Yes, of course. Okay. I always do the pulse thing. Okay, hold it down. Because I think it mixes it better. Okay, and so I want to store a little bit chunky? Yeah, I want a little texture and things. I don't like baby food. Yeah, or space food. I can use the space food. So let's see what this looks like now. So do you want to pour that into there?
Mm-hmm. And do you know a trick for keeping the... The blade from flying out? No, I'm going to do that. If you hold it on the bottom. Without burning it. Hold it on the bottom. Yes. And then you can just hear... Oh my goodness. Just... I can't tell you how many times I have either... I have either jumped the blade in there or burnt my finger. Oh no, because I'm trying to hold it. I'm trying to hold it. Yes. Just hold the bottom. Awesome, awesome pro tip. I'm glad I can teach you something.
And then we do the rest of it. So I think I'm just going to kind of jump it in. You want to help me? Yeah. Okay. Okay. Okay. So sometimes I can't find celery root in my store at home. Seriously? Yes. So what do I... Is there something that I can do? You know, like a good substitute. What about like, um, parsnips? That work? Yeah. I will keep that in mind. Okay. One more time. Okay. Go for it. That's good. Okay. Perfect. Yes. Okay. Okay. Can I try the trick? Yep. I'm going to try the trick.
You're going to have to hold it from the bottom. Oh my gosh. Isn't that interesting? That is awesome. Total game changer. So one of the things I love this for a really... If you're going to be out, you're doing something like New Year's Eve. We spend it in Paris and we go to a bar with some friends. And then we come home. And I have to make dinner really fast. So I make the potato and celery root puree in advance.
And then when I come home, all I have to do is see other scalops when we have dinner. So it's great for dinner party if you want to do something in advance. And do you just put this in the fridge and then reheat or do you leave it kind of... I would kind of leave it room temperature. And then we can put it back in the pot. Or the other thing you can do is like potatoes. You can do a double boiler. Okay. Just send it over to hot water. Right. This really is a two person job.
And then I have just anybody helping me in the kitchen. Perfect. I'm big on tasting things as you go along and see how they are. Just so you can season it. Let's see how this is. See if it needs more salt, pepper. This episode is brought to you by Progressive Insurance. You chose to hit play on this podcast today. Smart choice. Make another smart choice with auto quote explorer to compare rates from multiple car insurance companies all at once. Try it at progressive.com.
Progressive casualty insurance company and affiliates, not available in all states or situations, price is very based on how you buy. Movement has the biggest deals of the holiday season and the sleekest watches around. Whether you're gifting for family, friends or yourself, shop 30 to 60% off movements, variety of designs, colorways and functionalities. From the thinnest automatic dress watch under $500 to waterproof guarantee adventure ready sport watches to rare ceramics.
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So what I do is I drive them really well with paper towels because if they're dry, they'll see you really well. And then I season them and not just like a little salt and pepper, which I can major salt and pepper. Major salt and pepper. Major salt and pepper. Most people are shocked by how much I season things. But then the flavor gets really into it. Okay, so you want to hand me the grape seed oil? A grape seed oil. And is the grape seed? Why is that key?
It's flavorless and also it burns at a high temperature. So you can get the pan really hot and not burn the oil. Okay. Have you liked to entertain at home? Well, of course I love to cook. It's one of my favorite things. And I never really got a chance to cook on space station. The only thing you can really do is take a tortilla and then add a bunch of stuff to the tortilla and come up with some combination with space for you. Or you can do that while you're there. And we're all together.
Yes, that's really the best that can come close to cooking in space. It's just mixing a few things on a tortilla. So now that I'm home, I love to cook with my family. My son's actually starting to get interested in being in the kitchen. Oh, great. And he makes an awesome exam. Isn't that great? That's wonderful. That's better than Jeffrey. He only makes coffee. But he makes good coffee. He makes good coffee. You know. So one of the things is I don't want to move them at all.
I want them to really see her. And then in three minutes you'll see they won't stick. Do you ever adjust based on size? Because some of those guys are pretty big and some are smaller. The difference is, is the thickness, not the size of the scale. Okay. So they're going to cook exactly the same amount of time. They're missing a big thing because of the same thickness. I don't know why I didn't think of that, but I didn't. Well, that's my job. So I do. Three minutes.
Okay. So are you in charge of turning them? Yes. Okay. Go for it. This is my big test. Okay. Ready? You want them a little browned on one side, turn them and cook them for three minutes on the other side. So what's your favorite thing to make when you're entertaining? Okay. I make them the little buckwheat, bellinis. Do you really? The salmon and the creme fresh in the dill on top. Yeah. And I love it with a gin and tonic, with kiwis. Ooh. Or some reason my flavor together goes great.
And you know, you can make them early. And so I make the little bellinis. And then when everybody shows up, all you have to do is kind of top them off. We're talking serious, cook here. Okay. I think they're ready. It's three minutes. And you can press them. And if the bounce back, you know, it's tender, but it bounces back. That's pretty much done. Okay. You can do that. All right. So are you going to chop some chives? I'm not sure. Just there. And I'm going to serve it up.
That was pretty fast, wasn't it? That was really good. I like that. Yeah. Okay. So we've got some celery puree. I love the texture of these, too. The creamy celery root. It has the little chunks in there. So it's not just, it's not just pureed. Pureed. Yeah. Exactly. Ooh. It smells so good. A little garnish. A little garnish. A little garnish. And what I like to do sometimes is just do a little drizzle of olive oil on it. Just kind of gives it a richness. Perfect. Yes, let's.
And we did this together. Yes, we did. Great teamwork. I did. Yeah. Mm. It's perfect. It's really good, isn't it? If I do say so myself. I'd probably know what you're doing in the kitchen. A spacewalk I'm not so good at, but this I can do. But scallops, you've got that nail. Thank you so much for coming. Oh my goodness. I've had a wonderful day. Extraordinary day. This extraordinary. This is a dream come true. Thank you so much. Thank you. Thank you. How fabulous was that?
If you loved this episode of Be My Guest, The Podcast, with me, Ina Garten, please make sure to rate and review us on Apple Podcasts. It would mean so much to me. Thanks. Cheers. This episode is brought to you by Progressive Insurance. Do you ever find yourself playing the budgeting game? Well, with the name your price tool from Progressive, you can find options that fit your budget and potentially lower your bills. Try it at Progressive.com.
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