Cooking with Paris (2021) s01e04 Episode Script

[dramatic operatic music playing]
[operatic music continues]
[Paris] So much to get.
[upbeat Italian folk music plays]
Fresh basil plant, where are you?
- What is this?
- [woman] That's prosciutto.
- It's, like, a whole leg of meat.
- [Paris] Ew.
I love prosciutto so much,
but now I'm scared to ever eat it
again after seeing this thing.
[upbeat Italian folk music continues]
[Paris] Can I get a piece of pizza?
Can I put my cheese balls on it
because it's not enough cheese?
[woman] Sorry, I cannot do that.
Is this cheese okay?
[Paris]
Okay, I'll just smash mine on after.
- [woman] Okay?
- [Paris] Thanks.
[upbeat Italian folk music continues]
[Paris] I'm so hungry.
[music fades]
Oh! Shit.
[upbeat whimsical music playing]
[Paris] I love cooking,
but I'm not a trained chef.
And I'm not trying to be.
I have a few go-to dishes.
Sliving nachos, jello shots, lasagna.
But I want to mix it up,
so I'm expanding my repertoire.
I've found some brand-new recipes,
and I'm inviting my friends over
to test them out.
Will we create culinary magic?
- [woman] Moment of truth.
- [Paris] Wish me luck.
[both] Yes!
Oh my God.
[Paris] Anything's possible.
[operatic music plays]
Tonight I'm tackling Italian food.
It's the best!
My family's favorite restaurant in LA
is actually a little Italian place
called Dan Tana's.
We're regulars.
My dad has a dish on the menu.
So does my sister.
Now I want one too.
[operatic music fades]
- [hip-hop plays]
- I found a recipe for pink pasta,
and tonight I'm going to make
heart-shaped ravioli.
I've never made fresh pasta before,
but my sous-chef is Demi Lovato,
and they're a risk-taker, just like me.
My dress
is all about the heart-shaped ravioli.
And the dining room will be done up
à la Dan Tana's.
Paris pasta.
Easy caprese salad.
And for dessert,
cannoli inspired by my favorite animal.
- The unicorn.
- [ding]
Will I make something worthy of both
Dan Tana's and the Paris Hilton name?
Ugh, I hope so!
[music fades]
[birds chirping]
Okay, so let's see what we put in here.
Unicorn-oli
Prepping unicorn-oli filling.
[upbeat Italian folk music plays]
Ricotta is my favorite thing in the world.
[music stops]
These literally do not work.
Okay, I give up on using this.
Okay.
Is there an extension cord?
Where is extension cords?
[lively whimsical music plays]
No.
Um
- Hello.
- [man] Hello.
Is this for me? Present?
[man] I just got a DL.
- Okay. Thank you.
- [man] Thank you.
- What's your name?
- Paris.
- [man] Sorry.
- It's all good.
Love mail.
Extension cord, where are you?
[lively whimsical music continues]
Yes!
Sliving.
[grunts softly]
Whoa.
So long.
Okay. I got it.
[music fades]
Okay, so, let's see what we put in here.
"Zest of one lemon."
I don't know what
"zest of one lemon" means.
What does "zest lemon" mean?
Maybe this will work.
Potato thing.
Oh. Shit.
I guess this is the same thing.
I don't know.
I need to, like, make a note to myself.
[sniffs]
Order a zester.
Powdered sugar.
[sweeping romantic orchestral music plays]
[food processor whirring]
[Paris humming]
[music fades]
[smacks lips]
Eww.
[gags]
[spits]
Gross.
[dog barks]
Hate it.
Shit, I'm not supposed to cook this.
This is supposed to be what goes in there
and it tastes beyond?
I think I need to make it more sugary.
Yeah.
That's better.
Refrigerator.
[upbeat jazz music plays]
That it?
Okay. Yas. Finished.
Other phones.
Where's my other phones? I have two more.
[lively jazz music plays]
All the good stuff.
Oh my gosh, that's so fun.
[man] Hmm. Smells like red wine.
[lively jazz music continues]
[Paris] Hi, guys.
[all] Hi!
This looks amazing.
[woman] We're feeling nice and red, sexy.
- [Paris] Yes.
- [woman] Kind of intimate.
Dan Tana's in the dining room.
[drum solo]
[Paris] Loves.
[lively jazz music continues]
- [music stops]
- [doorbell rings]
[sweeping romantic orchestral music plays]
- [Demi] Hi!
- Hi, babe.
- How are you?
- You look gorgeous.
- Good to see you.
- You too.
- [Demi] It's gorgeous.
- [Paris] Welcome.
- [Demi] Look at this setup.
- Yes.
[Paris] I've been friends with Demi Lovato
since they were a teenager.
And they've been inspiring me
with their explosive talent
and honesty ever since.
They're the perfect sous-chef
for tonight's Italian extravaganza.
- [music fades]
- [Demi] You look like a Barbie doll.
- [Paris] Thank you.
- [Demi] Yeah!
Barbie is ready to cook.
- Oh my God, I'm so excited.
- Love your haircut.
- Thank you!
- Blonde?
First of all, I'm not a cook.
Like, I don't cook.
And that's what I think
is gonna be fun about this.
- Well, I'm gonna teach you.
- Okay, perfect. [laughs]
- [Paris] Cooking with Demi Lovato.
- [delicate Italian folk music plays]
- I have my little recipe book.
- [Demi] Okay.
- Oh my God, it's so cute.
- Paris Pink Ravioli.
I love just writing down recipes.
Okay, so, like,
did you study this beforehand?
- No.
- No? Okay.
- I just wing it.
- Okay. [laughs]
- I'm really bad at following directions.
- Okay. [laughs]
Perfect. Me too.
[Paris] How to make eas-ay caprese.
I always look for things
you can just throw together.
Here's one.
- "Fresh mozzarella balls."
- [Paris] Yes.
[Demi] Yes.
And tomatoes.
[grunts]
- [Demi] Balsamic glaze.
- Heavy.
[Paris] Yes.
[upbeat Italian folk music playing]
[Paris] I love Italian food. [chuckles]
What's next?
Um, "Fresh basil plant."
What?
- I didn't know that was a thing.
- [chuckles] Me neither.
- [gags]
- I guess it's really fresh.
- [Demi laughs]
- [Paris chuckles]
- What, do you have a garden out back?
- It's, like, alive.
Yes. [laughs]
- [Demi] Okay.
- [Paris] Okay.
[Demi] I know what to do.
[rhythmic bass beat]
- [Paris] Yeah, maybe wash the dirt off.
- [Demi] Yeah.
Got our caprese plate.
How should I cut these?
Like, what, a leaf at a time?
- You can pick 'em?
- [Paris] Just pull them, I think.
[Demi] Okay. Yeah.
- Okay, the mozzarella we have to do too.
- [Demi] Okay.
And I think we just cut it
into thin slices.
Your chopping skills
are to die for. [laughs]
[Paris] To die for.
- All about the presentation.
- [Demi chuckles]
- [laughs]
- [Paris chuckles]
[Paris] Caprese usually looks a little
A little more put together, but
- It's the love that matters right now.
- Yeah. It is.
It's actually cute. If we just like that.
- [Demi] Mm-hmm.
- [Paris] And then the sides. Yes.
- [Demi] More tomato.
- [Paris] Mm-hmm.
If you had a dish named after you
at a restaurant,
what would you want it called?
This is so nerdy, and I can't believe
I'm gonna say this. Uh
So my first screen name ever
- Like AOL screen name?
- Like AOL.
- Oh my God. AOL.
- It was Demi-licious.
- That's cute. Demi-licious.
- Yeah.
- We have to make that next time.
- [laughs] Yes.
Oh, the balsamic glaze and the olive oil.
- [Paris] Does it say how much?
- Here we go.
No, but I think
it's a little easier to control if we
Oh! Just like that.
[Paris] Yes.
- [Demi] Just get real artsy.
- [breezy jazz music plays]
And you really can't overdo the balsamic.
- You should just go for it.
- Yeah.
- Yes.
- [Demi] Oh my God.
- [Paris] Yes!
- [Demi] Insane.
- Ooh, that's a balsamic reduction.
- [Paris] Oh yes.
Ooh. That's gonna be bomb.
[Paris] Salt bae!
[music fades]
So, what's next?
- Um
- "Make the dough."
[Paris] How to make
homemade heart-shaped ravioli.
First, get all your ingredients together.
[delicate Italian folk music plays]
Make the dough.
Beet powder makes it pink.
Roll the dough
until it's, like, super flat.
Fill it with ricotta because it's delish.
And stamp out the cute heart shape.
- Dan Tana's, here we come.
- [music fades]
Okay. "Place flour in a pile
and make a large well in the center."
- Cutting board.
- So I'm thinking we Scarface it.
- And then we dig a hole.[laughs]
- [laughs] Okay.
- Killing it. Yes.
- [Demi laughing]
[Demi] We're just doing all of it, right?
- [Paris] Yes.
- [Demi] Yes. Okay. Just run.
- [Paris] All right?
- [Demi] All right.
I'm assuming
- make a well
- [breezy jazz music playing]
Like a well. Like
- I think we just, like, make a hole.
- Dig.
- Okay.
- [laughs]
And then put water on it.
I feel like it has to be wet.
We should maybe check the measurements.
This looks huge.
"Two cups of flour." [laughs]
- Two? Is this two?
- That's not two cups.
- [Paris] Okay.
- [Demi laughs]
Let's Okay, we'll scoop it.
So we have this. Half a cup.
- [Demi] Okay, so four of these.
- [Paris] Okay, four of those.
- [Demi] Okay. There's a well.
- And now we need our beet powder.
[Demi] One tablespoon. Yes.
- How cute are those little cherries?
- So cute.
Obsessed.
Yes. Killing it.
[Demi laughs]
Then we'll both crack our little eggs.
[upbeat bass rhythm playing]
Okay, wish us luck.
- [Demi laughs]
- [Paris] Oh no.
- [laughing]
- Of course I missed.
Yeah, I did it in the wrong area.
Just throw it Just throw you over.
[Demi laughs]
- Thank God we had these other gloves.
- Ooh.
I don't wanna ruin my sliv gloves.
Oops, we didn't beat the eggs.
It's fine if we just do it now.
"Slowly incorporate
a little flour at a time." Oh.
[laughs]
Okay.
- [laughs] Yeah, that's what we did.
- Yeah.
[Demi] Oh man. I don't think this is how
[Paris] Supposed to do a little at a time.
[Demi] Um, yeah.
We need more oil.
[Demi laughing]
[Paris] Okay.
[Demi laughs]
[Paris laughs]
As I said, I don't follow directions.
I'm a rebel.
[jazz percussion and bass playing]
Yes.
Wait, your dress is so valentine-y.
- Isn't it cute?
- Yeah.
- Because we are cooking red-heart ravioli.
- Oh, right.
- So I was, like, I wanna
- Cute! Yeah!
I'm into a theme.
- [Demi] No, I love that.
- [Paris] Yes.
Did you know it was Italian night tonight?
- I didn't. [laughs]
- I thought you wore the leopard and stuff
for, like, Dolce Vita-leopard.
Um, we can just go with that, 'cause
- [Paris] Yeah.
- [Demi] I dressed up
because I was like there's no way
I'm going to be on a Paris anything
and not dress up.
Because when you showed up
to my video shoot,
I was, like, "This bitch out-dressed me,
and it's my video."
I was, like, "That is noted."
- Sorry.
- Next time
[laughs] No, it was amazing.
It was amazing.
- I literally met you when I was 15.
- Yeah.
- At Ellen's birthday party.
- [Paris] Mm-hmm.
- So 13 years. That's so good.
- Yes.
- I love that.
- Love it.
[Demi] I had to show my friend
your documentary.
My friend had gone through similar stuff.
And you're the one, actually,
who inspired me to want to be vulnerable.
- And be truthful.
- Oh, I love that.
I dunno,
I feel like when you're in this industry,
you have to always be perfect
and never talk about anything
you're going through.
And just watching you be so honest
was just, like, "Wow!"
That's so powerful just to do that.
And it's been so healing for me.
If there's anything you ever need,
I'm always here.
- Thank you, sis. I love you so much.
- Of course. Love you too.
[breezy jazz music plays]
- [Demi] Looks like it's getting somewhere.
- [Paris] It does?
I think we figured
Oh, well [laughs]
Do you wanna switch? [laughs]
- This is
- Oh God!
[Paris] I'm gonna get rid of this girl.
Bye, Felicia.
- Yeah.
- Thank God we have more gloves.
- I had to literally bury those other ones.
- Yeah. [laughs]
"Form the ravioli."
"Slightly soften
and flatten the dough to make a disc."
- Okay, we have a disc.
- A disc.
"With your pasta maker
set to the widest setting,
place dough in the machine"
[Paris] Widest setting.
[Paris chuckles]
Oh my God.
- [Demi laughs]
- [Paris] Oh, I think I got it.
- [Demi] Oh yay!
- [Paris] It's smushing.
- I think that's the most.
- [Demi] So then we crank it
until it comes out the other end.
You put it in the
"Place dough in the machine and crank it
until it comes out the other end."
[laughs]
It won't fit.
[Demi laughs]
- [Demi] Um, maybe this one?
- [Paris] Maybe yours will fit.
[breezy jazz playing]
- [Paris laughs]
- [Demi] Oh, this is not easy.
Oh. [chuckles]
Uh, maybe it's too thick.
It might be too thick on that end.
Okay.
- [Demi] Okay, let's try that.
- [Paris] Hopefully, this'll work.
I'll hold it like this.
Well, it might be going.
Oh. No.
Oh.
[Demi] That didn't work.
- [Paris] I'm so confused right now.
- [Demi] I'm very confused.
[Paris] Oh my God.
I think I added too much oil.
Oh no!
[Paris] We just ruined
our whole pink ravioli.
- [Demi] Yeah. [laughs]
- Oh my God.
You guys watching at home,
we did this wrong.
- Do it the opposite way for this part.
- [laughs]
[Paris] I can't even deal.
I actually bought, like,
normal ravioli that's already made.
Okay, perfect. [laughs]
So maybe to make it easier,
we'll just grab that.
[Demi laughing]
- [Demi] Yeah.
- Killing it.
- [Demi laughs]
- Here we go.
We can just pretend we made these.
[breezy pop music playing]
[Paris] Cooking tip.
- [breezy pop music plays]
- Always have a backup.
It still counts.
Now what?
Um, "Make the sauce."
So, we boil the water for the ravioli.
"Over medium-high heat,
melt butter in large skillet."
[upbeat whimsical music plays]
So, one stick?
Um, let me see.
"Two sticks unsalted butter, cubed."
- Oh.
- It's not cubes, but
[Demi] It's not cubes, but
- [Paris] I guess.
- Now it is.
- Well, it's about to be.
- [Paris] Cubed up.
[upbeat whimsical music playing]
- [Demi chuckles]
- [Paris] Know what?
Boiling water is easy.
- [Demi] I'm gonna steal this knife.
- Yas.
And measure sage.
Okay.
Yes.
'Kay. So the butter's saging.
- [chuckles]
- [Paris] We throw the ravioli in.
There. Got it.
[Paris] Smells so good.
[Demi] Yeah, I'm just gonna
[Paris] Yes.
Whoa.
- [Paris] Looks so good. [chuckles]
- [Demi] Oh my God.
[Paris] Oh my God.
[both laugh]
- [Demi] We did it!
- Yes.
Parmesan.
[music fades]
- And then the unicorn-oli.
- Oh shit. Yeah.
[Paris] How to make unicorn-oli dessert.
These are regular, boring,
un-fun cannolis.
Mine will be glittery,
rainbow masterpieces.
"Whole pound ricotta."
- Um
- I already made that part.
Okay.
- [Paris] This is the filling.
- [Demi] Perfect.
"Cannoli shells."
[Paris] Okay. Those are in here.
"Zest of one lemon."
What What's a "zest"?
Is that the the top of it?
- [Paris] A zest? I know what a zest is.
- Okay.
I actually had no idea
what a zest is earlier,
but I learned,
'cause I went to our friend Google
[laughs]
- And I have a zester.
- You did prepare.
- I did.
- [laughs]
[upbeat jazz plays]
Is there chocolate chips?
- Um, yes.
- [Paris] Yes.
And if there's other sprinkles.
Oh, there's so many decorations.
Loves it.
Very exciting.
And then these are, like,
big candy melts.
[laughing] You went for pink,
I went for purple.
[Paris] See how long we do that for.
Squeeze these guys in here.
I think they could both fit.
Like, yes!
- Start that.
- [beeps]
Perfect.
Mm-mm-mm.
Okay.
- I dance when I eat too.
- You do?
- [laughs]
- [beeping]
- I get excited.
- [Demi] Mm-hmm.
- Oh yeah, the pink one's ready.
- [Paris] Is this fine?
Crushing it. Yes!
- So good.
- [Demi] Yeah.
What's next?
We dip into the chocolate first, right?
"Dip each end of the cannoli shells."
- [Demi] Those.
- [breezy jazz music playing]
[Paris] All right.
- [Demi] Wow!
- [Paris] Cute.
- Are we supposed to put it all over it?
- I don't know. [laughs]
[Paris] Oh my God.
[Demi laughs]
Do not wanna get this on my dress.
Dip in sprinkles or dust with it. Okay.
That's, like, dust.
Tinker dust.
- Yeah.
- Yes.
[Paris] "Hundred-percent edible,
food-grade glitter."
Oh hey, it actually is glitter.
[lively whimsical music plays]
Tastes like nothing.
This glitter looks
like eye shadow. [chuckles]
- So pretty.
- [Demi] Swatching it.
Swatching it.
I need to put this on all of my food.
- [Demi laughs]
- [Paris] So cool. So good.
Sprinkle.
[sweeping romantic orchestral music plays]
[music fades]
It's, like, all over my face now.
- [blows]
- [Demi laughs]
This actually makes me want to
start cooking more.
- Yes! [laughs]
- [Demi] Like
So much fun.
[Paris] Now we need to pipe them.
- I'm really excited. [laughs]
- [Paris] Me too.
[rhythmic bass plays]
- Yes.
- Wow!
- This is gonna be so
- That's so cool.
- Oh my God.
- [Paris] Yes.
Wow, okay. Oh, shit! Okay! [laughs]
- Your turn!
- Oh my God.
- Does it just shoot out?
- Yes! It really does. [laughs]
[Paris] Well
- Oh my God.
- Here.
I was supposed to keep this
in the refrigerator,
but I had it out the whole time.
So it's all melted. Great.
[upbeat pop music plays]
- [Demi screams]
- Cute. We destroyed them. [laughs]
[Demi laughing]
It just goes right through. Okay.
- [Paris] Great.
- [Demi] Know what?
- I think we nailed it.
- We did.
- Go like that.
- [Demi] Yeah!
- [Paris] That.
- [Demi laughs]
And then we, like, towel off him.
[Demi laughs] That's a glove!
- [laughs]
- Oh yeah.
It's my towel trick.
[both laugh]
Put sprinkles everywhere
and it'll look cool.
And more glitter.
[upbeat pop music continues]
[Paris] Yes.
Fucking amazing.
[music fades]
Voilà.
[Demi laughs]
- All right, let's go eat.
- Let's go eat. Yes.
[Demi] Because [laughs]
- This way.
- [Demi laughing] Okay.
[dramatic instrumental intro]
["Casetta In Canada" by Nilla Pizzi plays]
[Paris] Mangia!
It's Italian.
How cute is this?
[Demi] This is so cute!
- All these random photos.
- I know.
- [Paris] It's not my family.
- [both laugh]
There's not a blonde in sight.
- No.
- [both laugh]
- [Demi] Okay, so let's dive in.
- [Paris] Yes!
- [Demi] I'm so excited.
- [Paris] Me too.
[Paris chuckles]
[breezy jazz playing]
[Paris] Mm-mm-mm.
[Demi laughs]
- [Paris] Good?
- Yes!
Oh my God.
Thank God I got the backup,
- because that red thing was not happening.
- [Demi] Mm-mm.
Wow, that's really, really good! Go us!
This might be the best. The caprese salad.
I'm so happy I taught you how to cook.
- [Demi] Mm-hmm!
- [both laugh]
[upbeat bass and percussion beat plays]
- [Paris] Ever been to Dan Tana's?
- I have. I love Dan Tana's.
On the menu, there's
the Rick Hilton Calamari, after my father.
Amazing.
And then Nicky has
the Nicky Hilton Chopped Salad.
We were having dinner one night
and everyone's like, "Where's your dish?"
- "Like, what? I don't have one."
- [laughs]
But now, after cooking with you, like,
the Paris Ravioli, what do you think?
Is it good enough to be on the menu there?
Yeah. I think so.
But also, the unicorniolis,
or whatever you called them.
- [Paris] Mm-hmm.
- [Demi] Cannolis.
Unicorn cannolis.
That would be pretty epic as well.
- That's a way better idea.
- Yeah.
I love that. But we need to tell them
about the glitter.
- [Demi] Mm-hmm. The dust.
- [Paris] That has to go on. It's so good.
The tinker dust.
Actually,
I'm gonna have to try one of the cannolis.
Hell yes.
But it's, like, which one, because
They're all so cute.
[Demi] I know.
They're also very intimidating.
- Pink one. There's purple.
- Just go down here.
Oh my God, here we go.
[rhythmic bass and percussion playing]
How is it? [laughs]
Mmm [coughs]
Too much zest?
There's a lot going on, you know?
- Sorry.
- No! [laughs]
- I inhaled too much dust.
- It's all glitter?
Yeah.
Oh my God. That had a lot.
[laughs]
[Paris] Killing it.
So it was kind of a hot mess getting here,
but Demi's right.
The unicorn-olis
are perfect for Dan Tana's.
My namesake dish should be like me.
Glittery, fun, and have a lot going on.
The Paris Hilton Unicorn-oli.
Loves it.
Actually, we do have cannoli on our menu,
you know, like,
and it's a very popular dessert.
But, you know, like, uh, glitter?
Maybe. Why not?
[Italian folk guitar outro plays]
[Paris] Buona notte!
That's also Italian.
[breezy instrumental music playing]