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[NOISE] [BLANK_AUDIO] So there's a lot of recipes within these
two recipes. There's sub recipes. So if you wanna take
the sauce from one and fry the broccoli in one
or make the salad in one. You just kind of
mix and match. I think that's great. I think we
want you to come to our restaurants, we want you
to come eat our food, but we also want you
to cook at home. I encourage it wholeheartedly, and if
you can't do it, hire me and I'll come cook
for you. I'll give you a friends and family discount.
So with all these different recipes happening, I think it's
only natural that I have help, right? Okay, I think
it's only natural that my mom and dad help me,
right? Okay. [APPLAUSE] Don't worry, come on. So I'll give
you a little back story about my childhood. So obviously
I was adopted at a very young age. Come on,
You can tell that they're white and I'm Asian so,
I did not come out of her, but she raised
me into the human being that I am. [APPLAUSE] Okay,
so [APPLAUSE] Come on, come on. So this is Judy,
and this is Michael, very lovely family. So they cook.
[LAUGH] [LAUGH] My dad grills, sometimes he forgets salt and
it overcooks the meat and my mom wants her meat
like super well done sawdust. But we're trying to get
over this, right Mom? Yes. [LAUGH] Okay. She's very nervous
and she hates me right now. [LAUGH] Okay. So we're
just- We can handle- Okay. So I, okay, we're gonna
start with broccoli. So there are a lot of broccoli
lovers. As a kid, my favorite food was broccoli. I
use to take whole, you can vouch me here Take
whole bags because God forbid we bought the whole thing
and cut it up ourselves. We bought the pre cut
bags of broccoli florets and we put them in a
steamer and I cooked the living **** out of them
and they were so mushy but so delicious. And soy
sauce because why not. And then the next dish, what
is my next dish? Oh! Mozzarella sticks. So anything that's
deep fried, as you're going to find out today I
love and find any excuse to do that, so we're
going to make my version of a mozzarella stick. It'll
be a little fancier, trust me. So what mom is
going to do. No, no, no, no, you're going to
make tempura batter. Have you ever made tempura batter? No.
No. Great. Perfect. Well, actually I tried it once. [LAUGH]
Great. So also the premise of childhood favorite, too, is
the fact that go in your kitchen, make mistakes, approach
it like a little kid. And if it messes up
it's just food. throw it away, or donate it, or
compost it. Put it in your garden, don't throw it
away. Someone's gonna come after me for that way. If
it tastes really bad, you can throw it away. But
if you make a mistake, it doesn't matter, who gives
a ****, right? Just make it taste good, that's it,
okay. So I hate recipes by the way, so were
just gonna kind of wing it. I also should probably
tell you that I haven't really fully made all these
things Before. Also, kind of tying into this theme of
Trish trying to cook as a child. So here we
go. Tempura batter: flour, put down some in there. All
of it? No. As much as, feel it. Like use
your intuition. Feel it. That's good. Yeah. Now you're gonna
add A quarter of that. So tempora batter is a
really easy batter. A lot of people are intimidated, I
think, to deep-fry at home, because it's a lot of
mess. That's fine. Because it makes a mess, and you're
like my stove's gonna get messy, whatever, it's gonna smell.
Yes, true, but if you do it right and don't
burn your oil, it's gonna be totally fine. Okay, so
tempora batter. I use flour and cornstarch. Four parts to
one part, flour to cornstarch. And then you want to
add fizzy water. Because the bubbles and keeping it really
cold. As soon as it hits hot oil tempura batter
so light and crispy. So that when it hits the
hot oil the hot and the cold react and it
just explodes. And that's why it's so light and crispy
and kind of lovely. So here you go. So you
want it to be like a thin pancake batter. Remember
that box that used to buy? The bisquik? [LAUGH] Remember
the Bisquick and you used to add just the water?
I do. Okay. That's what we're gonna do here. She
really does know how to cook, it's fine. Right Dad?
Right. She cooks for you every night. You want a
spoon? You're asking for too much now. Okay, here you
go. All right, great. So I'm gonna just let Dad
sit there for a second because I'm gonna come back
to him. So while she's making this batter that we're
gonna dip the broccoli in there's a sauce that needs
up. There's a sauce that needs. Yeah. You're doing well.
Okay. So the sauce is gonna be this really bright,
sorrel sauce. Because whenever you have deep fried food, you
have to have something that kind of cuts through all
that stuff. We are gonna have cream in it, but
sorrel's really bright and lovely and lemony and kind of
citric. So what we're gonna do is add milk, whole
milk Full fat, mom. Remember full fat, we want full
fat real butter, we want heavy cream, we want whole
milk, that's what makes food taste good. No, she's not
gonna listen to me. So, whenever I go home, oh
my god, whenever I go home she wants me to
cook for her so sometimes I do, and I'm a
really nice daughter and I pay it forward. [LAUGH] [LAUGH]
Yeah, you need more, come on, come on. Faster, faster,
faster. Great, stop. Okay, excellent. So now, what you can
do is take that and just put it over there
on the stove. Okay, good. So our sauce, we have
orange zest, little cream, the milk, let's see what else
do I have. [BLANK_AUDIO] Fennel seeds. Oo. Oo. Okay. Dad,
do you wanna do this? Huh? Huh? Okay. Fennel seeds.
So whenever I cook, I go home and she has.
What kind of butter do you like to use? You
can say it. Say it. Say it. Fleishman's? No. Smart,
smart balance. Smart balance. Smart balance. It's not butter, it's
oil. And she does always have a couple pounds of
butter in the freezer for me whenever I go home
because she knows. And she's always like Kristen, this food
tastes so good. And my dad's like, wow, this meat
isn't dry. Well, because I didn't cook the **** out
of it and I added salt. [LAUGH] It just makes
sense, right? I mean we can all relate. I mean,
who out there had a mom and dad that cooked
gourmet beautiful meals for them? Okay well, lucky you. Okay.
I'm just kidding. She's going to scold me after all
this. Anyways, so anyways. WHat we added was the chalets,
aromatics, some dried herbs, and we wanna let it seep
all in there. And then we're gonna strain it out.
Are you okay? Your not traumatized yet? Okay, wonderful. She's
never done this before. So, they came to Aspen with
me the very first year, and it was my very
year. It was my very first demo that i've ever
done. I hope it won't, I think they're inviting me
back. So, I think it went well. And she was
on the front row and during all of top chef,
I don't think anyone would more nervous than my mother.
Right? And I didn't tell her like I wouldn't tell
her what happened and so she had to find out
with the rest of the country because I signed a
million dollar contract saying, if I said something, I would
[UNKNOWN]. A million I don't have a million dollars. So
I couldn't say anything. Anyways so we're gonna let this
steep. Yada yada yada you want to let it come
up to a simmer. And if you have time let
it sit on your counter for ten or 15 minutes
and then we'll strain it out. But we I don't
know if we have time for that and then Dad.
Chicken stock can you oh there's a bucket there that's
okay We're gonna add the chicken stock into here. Add
as much as you feel. Okay, stop. That's good. That
was perfect. If you hate this, you don't have to
stand up here. We're fine. Okay, great. And then a
little salt everything obviously needs a lot of salt. Okay,
we're gonna let this steep. And once this is done,
we're gonna strain that all into the blender. And we're
just gonna add leaves of sorrel and arugula, and it's
all gonna kind of cook from the warm cream. We'll
chill it down cuz we want this to stay and
bright. So everyone knows, cooking green vegetables, you cook them
and then you shock them to set the color, right?
Yes? Okay great, okay perfect. And if you don't, it'll
be in my book in 2017. So, y'all can buy
it. Maybe I'll be back actually and then I'll do
a book signing and then I'll give all of you
a free copy. Great. Right, I will, I promise. Okay
what am I doing next? Oh God, yes! My thing.
Right, so you can tell this is just not my
forte. So, mozzarella stick, right? Well i'm gonna keep jumping
back and forth. And doing the long items first on
each dish. But then when you see it all come
together you'll kinda figure it out. And if you don't
just Raise your hand. So, if you have any questions
whether it's this food or any food, my personal life,
I'm pretty much an open book. I'll answer almost anything.
Why are you laughing? That's one of my very good
friends in the front row and she's just laughing at
me. Okay. I don't hide anything. I lived in secret
for a while, but now I don't, so Okay. You
know my relationship was a secret, Top Chef was a
secret, this new TV show is a secret, there's just
a lot of secrets, but we're trying to avoid those
now. Anyway, filo dough. has anyone worked, everyone has worked
with filo dough in some ways. Right? Very, very thin,
thin, thin pastry dough, okay. So we're gonna, mom [BLANK_AUDIO]
So when I cook at home she does my dishes.
That's true. [INAUDIBLE] Okay, but, she also cooks for me.
I don't really cook as much as I probably should
when I go home. She always cooks for me. One
of my very favorite things that she makes me Right
dad? Is the vegetable soup. True. Okay I'll give you
the recipe right now. Four ingredients. V8 juice, potatoes, frozen
corn, ground beef, carrots. Simmer it for two hours and
eat. Less. And eat, eat. [LAUGH] Spices. And dried spices.
She loves dried spices. Okay So anyways, so phyllo dough
Mom, what we're gonna do is do a little butter,
because again, butter makes everything taste good. Are you eager?
You keep reaching for my pastry brush. Well I thought
you wanted me to do it. Okay, great. And so
you're gonna lift off the sheet and put it here.
And then you're gonna put another one on top and
repeat that three times. Okay? Oh, ****. What's going on?
Okay. Here. It's okay. We're just gonna do this. Yeah.
It's okay. You can just piece it together. It's okay.
All trial and error. If it doesn't turn out, it's
okay. Okay. So Dad, what we're gonna do now is
fry the broccoli. Okay. Okay? So my dad got me
hooked on chicken fingers. So he is the one that
he actually made homemade chicken fingers for me. He mixed
it with Miracle Whip and Dijon mustard and just kind
of stirred it together. Chicken fingers. That's where my life
basically started, so, he is to blame for my childish
palate. Where are, yes, I know right? That is my
favorite food. Okay. So what we wanna do. Please don't
burn yourself. Okay? So we're gonna take this, the broccoli,
we're gonna dip it. Do you want a glove? Or
maybe tongs will work better for you. Okay. [BLANK_AUDIO] Okay.
So you wanna dip it. Just a thin layer. We
don't have the oil thermometer. I'd recommend getting one of
those at home because if I add this and it's
too hot, we're just going to start a fire. So
we'll just try it out. Gorgeous. So you want to
do that, okay, dad. How many? As many as you
want to eat. This is great. I'm not doing anything.
Is she doing okay? It's the Phylo Dough's fault it
really is. I can see it up here. Okay. So
I need a strainer, right. And when I cook at
home, I'm really not this much of a mess. Right?
I don't cook at home. Just kidding. So the sauce
here, we're gonna strain it in. Oh. Okay, lovely. And
so you can smell all that cream and deliciousness steeped
with the orange zest. Just don't burn them, okay? And
what we're gonna start doing is adding these greens. So
you can just throw them in. The lovely KitchenAid blender
works fantastic. I wasn't paid to say that, either. Okay.
And then we're gonna blend. And here, again, use your
intuition. If you want it thicker, add some more greens
in there, if you want it thinner, add some more
cream. Can kinda do whatever you want. I hope none
of you are coming hoping for exact recipes and this
is how you do it step-by-step cause I don't know
how to do that Okay. So we're gonna let it
rock. [BLANK_AUDIO] And we're gonna, don't let it burn now,
okay? What do you want me to do, flip them?
No, just kinda move them around like that. When they
get nice and crispy, you're gonna pull them out. [INAUDIBLE]
Right on the That absorbent paper. [BLANK_AUDIO] Lovely. And then
season them with salt. Okay? Great. All right, this is
gonna get loud for a second. Let me have the
ice pack. Great. Okay, now as if we didn't have
enough dairy product or fat in this We're gonna add
more, right? Wait, what? Are there any questions yet? Sometimes
I can't, I get sick of talking about, hearing my
own voice. Anything, anything? Think about it. Drink some more
and think about it. Okay, I lost my strainer but
it's okay. Do you have my strainer? Do you have
a strainer? Strainer? Strainer? We'll get there. Okay. So when
I add. When you have such a hot sauce, and
we're going to add cold creme fraise because we're going
to melt it in nice and slowly. Not only are
we setting the color when we put it into the
ice bath, but you're also keeping the creme fraiche from
completely melting. And creme fraiche, treat it just like butter.
So if you over-whip it, it's gonna separate. If you
melt it or boil it, it's gonna separate. You're gonna
end up with this nasty, nasty mess. Okay, so we're
gonna strain it. [BLANK_AUDIO] That way? That way. Okay. Drain
it in. See doesn't that look nice? Yeah, that looks
nice. Okay. Great. Thank you. Thank you. Okay. Drain it
in. [SOUND] Okay. So also my excuse for trying to
reinvent my childhood favorites is because I kind of feel
bad when I go to a restaurant or anything and
I order, I want to order off the kids menu.
I really have to stop myself from ordering off the
kids menu it's true. Okay, so we're gonna mix, you
wanna let it cool off until it's kind of warm
to the touch, so room temperature-esque maybe. So we're gonna
keep stirring. How's it going? There getting there they're not
getting brown though. Can you see it are they burning?
I don't see anything. Oh. Just scream at it he'll
just go like this. I think you're good. I think
you're good. Can we take it home? Yeah you can
take it home. Okay. And then you want to season
things right when they're hot. Especially out of hot oil
cuz all think about it like Pores, okay? They're open
and as they cool they're gonna close, cuz they're gonna
contract. Cold stuff contracts. So you wanna hit them with
seasoning right when they're coming out of the oil. So
it sucks it all in. [BLANK_AUDIO] Lots of salt. Lots
and lots and lots of salt, okay. You can just
put them there, it's fine. Nope. Okay, and now we're
going to add a little creme fresh. You can add
as little or as much as you want. And, if
you don't want dairy, you can use silken tofu. So
just replace all this stuff, soy milk, steep all that
stuff instead of milk and cream. And instead of adding
creme fraiche, just blend in silken tofu, and you're gonna
end up with really beautiful, creamy sauce that's completely dairy
free. And vegan. Are there any vegans there? Any vegans?
One? Good for you. I could never. I tried once.
You know I actually tried once. When was it? I
came off, was it vacation? I was on vacation. What?
Okay, I came off of a work vacation. And all
I ate was a bunch of ****. And I was
like, okay, well I need to detox or cleanse. And
so I tried to be vegan and all I ate
was potato chips. [LAUGH] I don't think I did it
right, right sir? You're like, no terrible, terrible. French fries
and potato chips, it was lovely. Okay, how am I
doing on time, by the way? Is anyone give me
a countdown here? Am I okay? Plenty of time, thank
you. All right. So, we added the creme fresh and
now we're just gonna let it hang out over here
until we're ready to sauce up our broccoli. That was
easy, right? Okay. If they can do it, you can
do it. Okay. [LAUGH] I hear my dad. Okay, cool.
So, now one of my favorite things to do again
is we're gonna keep frying stuff. Is anyone lost with
all this stuff going on cuz I feel a little
lost. Okay, no-one? This is great. You can tell me
if this is all very confusing. Sometimes my brain works
faster than my mouth, so I'm think all these things.
And I'm thinking like 8,000 steps ahead, but my mouth
isn't keeping up. And so then I just get really
confused. Whoever gave me a job on television was stupid,
okay. [LAUGH] Just kidding. I hope you all watch it.
Does everyone know that I'm doing a television show? [APPLAUSE]
Yeah, awesome, cool. Yeah, they're proud, right? Yes. Yes, okay
great. When? It's gonna premiere mid-August, New York Times and
Travel Channel will put out an official press release. Yeah,
so we filmed four episodes right now. Unfortunately, like I
said, my life is secrets and I can't tell you.
But if you search hard enough on my Instagram, you
can probably figure out where I was. [LAUGH] Just look
in the background. Look for the ethnicity of a person,
or someone took a picture. It's hard to stay incognito
when you're being followed around by cameras. But we tried.
Oh, that's great mom. Good. Okay, so now, dad, your
turn. Oh, Kim. Oh. [LAUGH] Okay, so you're gonna take
this burrata. Everyone loves burrata, right? Yeah. Okay. Beautiful, cream,
rich, the inside is this soft, sweet cream that oozes
out when you cut into it, especially when it's cold.
But then think about when you cook it And it's
hot and everything starts to seep in the middle. And
we're gonna cut right into this crispy layer of filo.
And it's gonna be brilliant. Okay. So you're gonna take
a little salt here. Season it liberally. [BLANK_AUDIO] What's burrata?
Burrata, who asked? Okay so mozzarella, you have mozzarella balls.
So, you have essentially he same outside shell as the
mozzarella, but inside they stuff it with sweet cream. Okay,
that's great, that's beautiful. Now, your gonna brush it with
egg wash. We're gonna brush it with egg wash to
help it stick to that felough. So, it doesn't completely
follow. That's the butter, see he's not use to seeing
real butter. He's like wow, this is great. Okay, great,
just a little bit so it sticks. There you go.
And then you can take that one and put it,
oh, he stills wants to go, we're going to wait
Okay, so you're gonna take the ball and put the
topside down now. Cuz there is a presentation side to
everything, so when we, yeah, when we wrap all [UNKNOWN],
we want all those seams and everything on the bottom
side so when we present it on the top, everything
looks beautiful and crisp and clean. Perfect. Okay, so now
what you're gonna do is you can kind of You
could probably get two or three balls of burrata covered
with this amount of phyllo. So you're gonna kinda cut
around it, like a big, big circle. You can probably
just cut it in half actually, okay? [SOUND] Oh. [LAUGH]
You can always take away, you can't add more, right?
Okay, so now what you want to do Let's kind
of start to, [BLANK_AUDIO] Okay, and then if you notice
too much then you can start trimming away and keep
folding over, you want everything to be covered. Okay cool,
and so over here what we're gonna do the frying
oil you can use regular canola oil, it's cheap, relatively
flavorless. But when you sear anything, I like to use
grapeseed oil or this great amazing stuff, rice bran oil.
So this has a higher smoking point than the peanut
oils in the world. So you're at 580-590 if you
really give a **** I'll give you the numbers. Your
olive oils are like 320-350. Then you go up to
your grapeseeds which are 480-490. And then you can go
up into the peanut oils, rice bran oils. Higher smoking
point means you get a higher temperature of oil without
it burning so you can sear things in higher temperatures,
right. [INAUDIBLE] This is regular canola oil. You can just
buy that plastic tub, great. Now, what you want to
do then. Oh, you broke the ball bag! You broke
the ball. See? Okay, try it again. Try it again?
But we're gonna fry this up anyways cuz it's still
gonna be delicious. [BLANK_AUDIO] Great, and so with any cheese
course, I think there needs to be, again, something really
bright, something raw. I love raw garnishes so we have
raw radishes that are super bitter, kinda spicy, that cuts
through all this creamy fattiness. Then we have a date
syrup because whenever you think of a cheese plate or
a cheese course you have that sweet compote of something
to kind of. Counteract the salty and the bitter. So,
we're essentially just making a composed cheese course. How are
you doing? Is that one better? That one's just beautiful,
Dad. That's really good. No it really is. Okay. Great.
Okay. Lovely. That's good. Here. Here, here, here, here. [BLANK_AUDIO]
Okay. How are we doing? You wanna fry? Come on.
[BLANK_AUDIO] See, you know the higher you go up in
a, I think I just burned this. This was a
test run anyways. We don't need this one. Oh no,
it's beautiful, okay. Throw it in. Yep, there ya go.
The higher you go up in the chef world chain,
the less cooking you do and you have people just
do it for you. [LAUGH] It's really true. Okay, lovely.
[BLANK_AUDIO] So the best thing about cooking like this and
tapping into this inner childhood thing, is that I kind
of can relax a little bit in the kitchen. Because
when I cook, and you come to my restaurant, future
restaurant, or if you had ever come to Manton back
in the day, I did everything very meticulously and everything
was perfect and I needed everything to just be so
on point and it drove me absolutely crazy. I still
love it and I will always run my restaurant that
way. But, when you get to cook something like this
and you're having a good time and you're trying to
create a flavor profile of something you grew up with
It's a pun. It's exactly how it should be. So
when you're doing this at home, I encourage you just
to, you know, experiment. Don't be afraid to mess up.
That one's perfect. Okay, so we're just gonna take that
one. See, does it look good? Okay, great. So we're
making a big old mozzarella stick. [SOUND] It's lovely. And
now, what I'm gonna do, a little gluttonous here, as
if there wasn't, do you have a little bit of
butter? Enough cheese and cream and butter, and salt, and
oil. We're gonna add a little bit more butter, and
just baste it. [BLANK_AUDIO] Little butter, let it foam up.
[BLANK_AUDIO] Butter on dairy on butter on dairy on butter
on dairy. [BLANK_AUDIO] What was that? What happened? Oh you
liked it. Okay that's great. Okay, you made me nervous.
Okay. Alright, so we'll do this little grata, and it's
starting to melt so we wanna take it out. Always
give it a nice little pat, it'll dry, again little
salt. A lot of salt, okay. Has anyone ever, did
anyone ever eat my cooking like, in a real restaurant.
You did? I know you. I know you. How was
it, was it okay? Did you do the full tasting
menu? Okay. Because I think sometimes people forget that I
actually cook. You know? So I gotta remind people often.
All right, so yep, this is meant to be shared,
or, if you just want to eat it all by
yourself, that's really fun too. And then we add a
little bit of dates. Kinda throw it on there, right?
[NOISE] Lovely. You can sit down if you want yeah.
[APPLAUSE] I know they're so sweet aren't they? I love
them. And that's my brother, too, raise, stand up, say
hello. You should stand, you should stand, say hello. [APPLAUSE]
We're just gonna go right down the line now. This
is my brother's significant other, Jen, stand up, say hello.
Great. My lovely, lovely great friend Terri, Miss Terri Enning
from Charleston. So if you follow me on Instagram you
see me in Charleston a lot, that's who got me
hooked on Charleston. Beautiful, beautiful city. And then my lovely,
lovely, girlfriend. Say hi. [APPLAUSE] Okay. Great, so what we're
gonna do is kinda add a little bit of, again
fresh stuff. Kind of cut through all this. Some radishes,
don't burn yourself. Great, thank you. And then I like
mint, I like mint, I think it's, I think you
often associate mint with sweet stuff, but when you eat
it, on a savory dish or on your, you know,
your vanilla sundae or whatever, you eat it, it adds
this great vegetal green note to anything and I think
it's quite beautiful. So, a little bit of mint. Yeah,
I see it. Cool. And then some really nice grains.
And again, you can go to your farmers market and
find what you like. Kinda of dress it up. I
like to garnish things. I like to make things look
pretty even it's just a mozzarella stick. Okay, great. So
a little bit of mint and swirl. [BLANK_AUDIO] Great. So
you now you have my version of a mozzarella stick.
[APPLAUSE] Was that good? Does it look good? And you
actually want to eat it? Thanks. [APPLAUSE] Okay. And so,
with the broccoli, I also had an affinity for bagels.
Very plain, white bagels with lots of butter, lots of
cream cheese on them. But now as an adult my
favorite thing is everything bagels. You've got the seeds in
your teeth, you've got onion garlic breath. And you got
to talk to somebody and it's like. But it's so
good when you have it. So, with the broccoli, to
add more seasoning, what we're gonna do is add [UNKNOWN]
I guess and everything spicy. So it's basically whatever you
have in your cabinet, toasted up all the seeds and
beautiful things. And what we have here are, and you
an buy this, but I like to dehydrate my own
onions. So, shave them really thin, blanch them, shock them,
dry them, dry them in the oven, 200 degrees for
a few hours. Might be a little intense so you
don't have to do that. Okay, again this is all
just guideline. You don't have to do any of this
stuff. Fried garlic, so I shave it nice and thin.
I soak it in milk cuz it takes out a
little bit of that pungency. So, it's a little bit
more tame of the palate. And start it in cold
oil. Whenever you fry really delicate things ike this you
wanna start them in cold oil and bring it up
all together. So I threw it in a little shallow
bit of that rice bran oil, kept stirring and stirring
over very low heat until they got really crispy so
it took about five or six minutes. So what we're
gonna do now is chop this stuff up. Is there
a chef knife? [SOUND] Mm great. [BLANK_AUDIO] So we're gonna
chop it up. You can use a lovely spice grinder.
But sometimes when you have such a small amount you
don't have to like pull out all these appliances. It
takes too much time, then you have to clean it,
and you could have probably already done this in half
the time. [SOUND] Okay. [SOUND] Any questions yet? No questions?
Are you sure? Everyone is just staring. [LAUGH] Okay. Yeah,
question. Thank you. [UNKNOWN] Butter. Butter and egg wash on
the [UNKNOWN] to get to stick together. Yeah, okay. So
we have the onions, the garlic, nigella seeds. Nigella seeds
are great, you can use black sesame seeds if you
don't have these or can't find them. Poppy seeds, if
you eat too much of this stuff you'll hallucinate. So,
I mean if you really wanted to And then white
sesame seeds, always toast them. Always toast the, bring out
all that flavor. [BLANK_AUDIO] Clean up your mess, clean as
you go. Okay, and now we have this lovely, everything
spice. Can you see? Great. And so you put it
on anything. When a steak comes out of the pan
after it's been grilled, mount it with a little bit
of butter, sprinkle that stuff on. Or you could put
it on this, Beautiful fish. Seasoned fish. You know I
think it's quite universal. Just don't put it on ice
cream or anything. Okay, or if you really wanted to.
Okay, so we have our lovely broccoli that dad did.
You can pile this up. And again, this is also
meant to be shared. This family style idea. You know,
as a kid growing up, you know Maybe we didnt'
have the perfectly rare steak that we always wanted, or
no, though I wanted. But we always sat around the
table, and it's wonderful when I go back home to
Michigan, there's where I grew up, when we go back
to Michigan, and although we've moved from house to house
to house. As my brother got older he moved out
and then my parents were like, woo let's move, and
then I did it, and they're like let's move again.
To really great cool places, and then now that my
parents realized that my brother and I aren't complete ****
ups in life. Now they are fully retired, but living
in a new house again. So, when we go to
visit, and we have an amazing dinner, we all have
our seats at the table still. It doesn't matter what
room it is or what table we're at or. You
know, how many other people are added around our table,
we always still have our seats, which I absolutely love.
Right? Right. [APPLAUSE] Still makes me happy. Thanks, yeah. Okay,
so what we're gonna do is take this sorrel sauce,
and you can kinda put it on the side. If
you're gonna serve it right away, then You can put
it on the plate, but if you're gonna let it
sit out and people wanna dunk and dip, then I'd
recommend just putting it on the side. And then we're
gonna put a little bit of ham, because broccoli and
ham, broccoli cheese soup with a little bit of bacon,
broccoli and ham just for me go perfectly together. So
we're gonna add a little bit of crispy ham. Great.
You're gonna use prosciutto, country ham is really great, iberico,
lomo, whatever you find at the grocery store. And then
season it up with a little bit of that everything
spice. And then again, everything is so cooked. Everything is
really rich in this. So, we are going to add
parsley. So I think parsley is one of the most
underused foods. As a kid it was always stuck in
the side of your food, or dried parsley if you
were me. [LAUGH] But I think, as a salad green,
add it into mescaline mix or just buy it fresh
at the grocery store. I think it's really, really tasty.
[BLANK_AUDIO] Just gonna put a little parsley on there. [BLANK_AUDIO]
[SOUND] And that's that, [INAUDIBLE]. [APPLAUSE] Looks good right? Does
it look like you want to eat it? Yes. Yes,
okay were you bored to tears? Okay, thank you. I
need validation in life. [LAUGH] So if you wanna clap
again, that's fine. [APPLAUSE] So I don't know how much
time I have left. But really, any food questions, any
lovely life questions, happy to answer. Cuz I feel you
all came here, and I feel like I just was
up here for 20 minutes. Five? Oh, five minutes. I
timed this out Frikkin great. [LAUGH] So I should also
say, I didn't say the F word once. That was
really good, right? I said it once? No I didn't
say it, I said frikkin. Oh. My mom, she's the
one who taught me how to swear. [LAUGH] She used
to say when I was a kid, **** and, wait,
what was the best one? Hell's bells? You always said
hell's bells. I don't know, she just made it sound
nicer. Dad just really doesn't, he doesn't yell. He doesn't
raise his voice ever. Mom was always the disciplinary. Dad
was the one that kind of came up behind and
said it's okay kind of thing. We all have that
dynamic, right? That's why everything works out and everything shuffles
around the family really nicely. But anyway, I really hope
you try these. I hope you learned something. Take different
parts from these. You don't have to do all these
dishes completely. My food is Meant to be deconstructed in
whatever form that you want it to be. Trial and
error, trial on to stuff, mess up, text me, call
me, Facebook message me, Instagram whatever any questions I absolutely
love it and I really encourage you all to just
kind of get in your kitchens and cook When you're
not enjoying an amazing festival like this. So, thank you
very much. [APPLAUSE] [BLANK_AUDIO]