READ about Piers Morgan's long career in journalism here.
On Wednesday evening, "Piers Morgan Tonight" rolled out a very special summer menu addition, setting the table with culinary queen Martha Stewart.
Joining Piers Morgan for a face to face discussion on everything from food to family trees, the 70-year-old business magnate revealed the one meal she'd choose, if she were down to that final reservation:
"If I was very hungry and I was told that I only had an hour?," she clarified the question. "I probably wouldn't be thinking about eating, Piers, but..."
"What would you start with?," wondered the host.
"Probably good, fresh eggs. Delicious salad from the garden," Stewart shared. "Boiled, scrambled. Just a really good farm butter."
"And the main course, what would you have?" he followed up.
"That's my main course," she concluded.
Being of British decent, it was of little surprise that the "Piers Morgan Tonight" host opted for another entrée entirely. "You know what I'd have? It's in your book. Pike Place fish and chips."
"Well, again, where do you think that came from," noted Stewart.
"Britain," declared Morgan proudly. "It's our national dish."
Watch the clips, and listen to the interviews, as the author of nearly 80 books – including her newest, "Martha’s American Food," – engages in a spirited debate over the preferred texture of peas, and the ideal glass of wine to accompany a last supper.
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Want to cook like Martha?
Here's her recipe for Pike Place Fish and Chips:
Throughout the Pacific Northwest, in all types of eateries, fresh fish takes center stage, and nowhere is this more obvious than in the many seafood shacks that offer a local specialty: deep-fried, beer- battered fish with a side of “chips,” in the British tradition. Just about every type of local catch—particularly halibut, but also Pacific cod, salmon, prawns, and crab— is fair game for the fryer. Using cake flour instead of all-purpose flour produces a lighter, more delicate crust. Enjoy this version (named for the famous fish market) Seattle-style, with a cup of coleslaw (page 50) and a frosty glass of microbrewed beer.
2 large eggs
1 cup lager beer
1 ½ cups cake flour (not self-rising)
1 tablespoon coarse salt
Neutral-tasting oil, such as safflower, for frying
8 pieces (each 3 to 5 ounces,
3 by 4 inches) skinless firm white fish, such as halibut or cod
1. Whisk eggs in a small bowl, then gradually whisk in the beer. In another bowl, whisk together cake flour and salt; slowly whisk in egg mixture, just until the batter is thick and creamy (do not overmix; batter should be slightly lumpy like pancake batter). Cover and refrigerate at least 20 minutes or up to 2 hours.
2. Preheat oven to 200°F, and line a baking sheet with a double layer of paper towels. Pour 3 inches of oil into a heavy, large (6-quart) pot and heat over medium until a deep-fry thermometer registers 375°F.
3. Working in batches, dip fish in the batter to completely coat and allow excess to drip back into the bowl. Use tongs to carefully lower each fish piece into the hot oil; fry until the crust is deep golden brown, turning once or twice, about 7 minutes. Adjust the heat as needed so oil remains between 350°F and 375°F (add more room-temperature oil, if necessary, to cool the oil quickly). Use a mesh spider or slotted spoon to transfer fish to prepared baking sheet to drain; season with salt and keep warm in the oven while frying remaining fish. After each batch is removed, remove any loose bits from oil so they don’t burn and stick to fish, and return oil to the proper temperature before adding next batch. Serve fish warm.
3 Yukon Gold potatoes, cut into ¼ -inch-thick rounds
4 cups neutral- tasting oil, such as safflower
1. Place potatoes in a large bowl and cover with cold water. Refrigerate 8 hours. Drain, rinse, and pat dry.
2. Preheat oven to 200°F. Heat oil in a large pot over medium until a deep-fry thermometer registers 310°F. Line two baking sheets with paper towels. Carefully add potatoes to oil in small batches. Cook 3 to 4 minutes, turning occasionally. (They will not color much.) Using a slotted spoon or a mesh spider, transfer fries to prepared baking sheets to drain. Let cool.
3. Increase heat so oil reaches 350°F. Fry potatoes again in small batches until golden brown, 3 to 4 minutes. Transfer fries to baking sheets (replace paper towels) and season with salt. Keep warm in the oven while frying remaining
Reprinted from the book Martha’s American Food by Martha Stewart. Copyright © 2012 by Martha Stewart. Published by Clarkson Potter, a division of Random House, Inc.