>>>
>>> THIS
>>> THIS IS NEW DAY NORTHWEST. NOW FROM THE BLUE CROSS STUDIO,
HERE'S MARGARET LARSON.
>>> GOOD MORNING, EVERYBODY.
WELCOME TO NEW DAY NORTHWEST.
I'VE BEEN GONE FOR A COUPLE
WEEKS.
WEEKS.
WEEKS. HAPPY TO BE BACK.
I HAD A GREAT TRIP TO ITALY.
WE'LL SHOW YOU MORE PICTURES
LATER ON.
LATER ON.
LATER ON. THERE I AM WITH MY SPOUSE WHO
HAD A BIG BIRTHDAY IN ITALY.
WE BOTH HAD BIG ROUND NUMBERS
THIS YEAR.
THIS YEAR. I THINK WE ALSO HAVE MY NEW
DISCOVERY THERE.
DISCOVERY THERE. IT TURNS OUT I AM A COFFEE
DRINKER.
DRINKER.
DRINKER. LATE IN LIFE I'VE DISCOVERED.
THE CAFE FE MACHIATO AND I'LL
NEVER TURN BACK.
WHAT WOULD YOU DO IF YOU COULD
TAKE ALL THE POPULAR RECIPES
FROM CHEFS AROUND SEATTLE AND
PUT THEM INTO A BOOK?
JULIAN PERRY HAS A BRAND NEW
COOK BOOK FILLED WITH CREATIONS
FROM 40 TOP CHEFS.
JOINING US TODAY IS ONE OF THE
FEATURED CHEFS, BRIAN
KLEVINGER.
KLEVINGER. AND YOU OWN HOW MANY
RESTAURANTS NOW?
RESTAURANTS NOW? >> VANDEMIA WAS THE FIRST.
THEN WE OPENED RICOTTO.
AND NOW WE'RE OPENING A LUNCH
PLACE DOWNTOWN.
PLACE DOWNTOWN. >> THERE ARE ONLY 24 HOURS IN A
DAY.
DAY.
DAY. BUT
DAY. BUT YOU'VE MANAGED ALL THIS.
LET'S TALK ABOUT WHAT YOU'RE
MAKING TODAY.
MAKING TODAY. >> THIS IS SOMETHING WE
FEATURE.
FEATURE.
FEATURE. IT'S BEEN ON THE MENU SINCE DAY
ONE.
ONE.
ONE. AND
ONE. AND A LOT OF PEOPLE HAVE ASKED.
HOW THE HECK DO WE DO IT?
IT'S SO SIMPLE.
WE SPEAK ABOUT IT.
AND IT'S VEGAN.
BUT WE WANTED TO LET EVERYONE
KNOW.
KNOW.
KNOW. WHEN JULIAN CAME TO ME AND SAID
DO YOU WANT TO PARTICIPATE IN
THIS BOOK?
THIS BOOK? I SAID YES, OF COURSE.
THIS IS SOMETHING WE PUT IN
THERE.
THERE.
THERE. AND HOPEFULLY EVERYONE LIKES
IT.
IT.
IT. >>
IT. >> WHAT IS IT?
>> WE HAVE SPAGHETTI.
WE USE A DRY SPAGHETTI.
SO WHAT WE DO IS WE DROP IT IN
OUR POT.
OUR POT.
OUR POT. THAT GOES FOR ABOUT 2 MINUTES
TO 2.5 MINUTES.
AS WE FAST FORWARD HERE, WE ADD
IT TO OUR TOMATO SAUCE.
>> INSTEAD OF BEING DUMPED IN
THE WATER LIKE WE DO AT HOME.
IT'S IN THIS LITTLE BASKET,
WHY?
WHY?
WHY? >>
WHY? >> WE PUT IT IN THE BASKET
BECAUSE IT'S EASIER TO GRAB
OUT.
OUT.
OUT. >>
OUT. >> AND LOOK IT'S ALL READY
COOKING AND SLIPPING DOWN IN
THERE.
THERE.
THERE. ONCE IT GOES DOWN, IT'S
SUBMERGED IN THE WATER FOR TWO
MINUTES.
MINUTES.
MINUTES. IT'S ESSENTIALLY RAW.
SO WE PUT IT IN A SAUTE PAN
WITH THE SAUCE AND THE PASTA
WATER.
WATER.
WATER. YOU THINK YOU'RE AT HOME AND
YOU MAKE YOUR PASTA AND IT'S
DONE AND YOU DUMP IT OUT.
ALL THE FOAM AND STARCH, YOU
FLOW IT AWAY.
WE'RE DIFFERENT.
WE'RE DIFFERENT. WE SAVE IT.
>> IT'S GOT THE WONDERFUL STUFF
THAT MAKES IT THICKER.
AND COOKING IT IN THE SAUCE
LIKE THIS, WE GET THIS WHOLE
THING COATED.
THING COATED. SO IT'S ENTIRELY DIFFERENT.
>> AND WE GET TO RETAIN ALL THE
STARCH.
STARCH.
STARCH. WHICH IS PASTA IF YOU THINK
ABOUT IT.
ABOUT IT.
ABOUT IT. YOU JUST START WITH WATER AND
PASTA.
PASTA.
PASTA. >>
PASTA. >> DO YOU PUT OIL OR SALT IN
YOUR WATER?
YOUR WATER? >> PLAIN WATER.
>> NO SALT.
WE ADD IT TO THE PAN AND REDUCE
IT.
IT.
IT. IT
IT. IT CAN GET REALLY SALTY IF WE
DO THAT.
DO THAT.
DO THAT. >> THAT MAKES SENSE.
YOU MENTION THIS IS ONE OF THE
PEOPLE'S FAVORITES.
PEOPLE'S FAVORITES. AND IT'S SO SIMPLE.
AND A LOT OF THIS IS TECHNIQUE
AND THINGS THAT MAYBE WE JUST
DON'T DO IT QUITE RIGHT AT
HOME.
HOME.
HOME. THE
HOME. THE SAME THINGS WE'RE COOKING
COULD BE YUMIER.
LET'S TALK ABOUT JULIAN PERRY.
SHE'S A FOOD WRITER.
SHE BROUGHT THIS TOGETHER AND
SAID HEY, I WANT TO IDENTIFY
THESE GREAT CHEFS AND HELP
SHARE THIS WITH THE PUBLIC.
HOW DID YOU FEEL ABOUT BEING
INCLUDED IN.
INCLUDED IN. >> I WAS PUMPED.
WHEN SHE CAME TO ME.
WE HAVE A HISTORY.
IT'S FULL OF I THINK 40 CHEFS.
MYSELF AND 39 MORE THAT I THINK
ARE AWESOME.
ARE AWESOME. I THINK, YOU KNOW, I READ
THROUGH IT A COUPLE TIMES.
I HAVEN'T HAD A CHANCE TO TRY
ANYTHING.
ANYTHING.
ANYTHING. BUT I KNEW STUFF FROM TAMARA
MURPHY WOULD BE GREAT.
OR DANNY AT SCOUT.
IT GIVES ME AN OPPORTUNITY TO
LOOK INSIDE THEIR HEAD AND SEE
WHAT THEY'RE DOING AS WELL.
>> GOOD POINT.
IT AND HELPS US AT HOME.
FOR HOME COOKS.
A LOT OF TIMES IT'S NOT SOME
SUPER COMPLICATED THING.
IT'S DOING SOMETHING
DIFFERENTLY THAN WE'VE DONE IT
BEFORE.
BEFORE.
BEFORE. AND IT TURNS OUT TO BE SO
EXCELLENT.
EXCELLENT. WHAT ARE SOME OF YOUR FAVORITE
RECIPES THAT YOU DISCOVERED IN
THE BOOK.
THE BOOK.
THE BOOK. >> LIKE I SAID, TAMARA HAS A
BROCCOLI DISH THAT LOOKS
FANTASTIC.
FANTASTIC. WE IS A CHOCOLATE DESSERT IN
THERE --
THERE --
THERE -- >> THANK YOU, THE WORLD THANKS
YOU.
YOU.
YOU. >>
YOU. >> BUT I THINK IT'S DELICIOUS.
THERE'S A TON OF VEGETABLES IN
THERE.
THERE.
THERE. DEREK HAS A RECIPE FOR TOMATOES
WHICH I THINK IS AWESOME.
LOOK THROUGH IT.
IT'S FULL OF VEGETABLES.
STUFF THAT HOME COOKS CAN DO.
RIGHT.
RIGHT.
RIGHT. OR
RIGHT. OR MAYBE I SHOULD SPEAK FOR
MYSELF.
MYSELF.
MYSELF. I
MYSELF. I GO OUT.
I GO OUT.
I GO OUT. AND I EAT VEGETABLES AND
THEY'RE DELICIOUS.
THEY'RE DELICIOUS. AND I THINK WHAT AM I NOT
DOING.
DOING.
DOING. THIS BOOK HELPS CLUE US IN SO
HEALTHY THINGS CAN BE
DELICIOUS.
DELICIOUS. HOW LONG DO YOU COOK THIS?
>> THIS ONE WE'RE GOING TO COOK
FOR FIVE TO SEVEN MINUTES.
I GOT IT STARTED AHEAD OF TIME.
YOU CAN SEE IT'S GETTING THICK
HERE.
HERE.
HERE. YOU
HERE. YOU CAN SEE THE PASTA IS
CHANGING A LITTLE BIT OF COLOR
FROM THE YELLOW THAT IT WAS.
INTO A LITTLE BIT MORE WHITE.
AN OPAQUENESS TO IT.
AND IT'S STARTING TO GET THICK.
>> HOW DO YOU KNOW WHEN YOU'VE
GOT IT DONE AL DENTE AND IT'S
NOT TOO COOKED?
>> YOU'RE GOING TO TASTE IT.
>> IT'S VEGAN.
SO WE DON'T ADD WHAT WE CALL IN
THE RESTAURANTS, BAD FAT,
BUTTER, CHEESE, AND THINGS.
>> IS THIS JUST REGULAR
SPAGHETTI?
SPAGHETTI? IT LOOKS THICKER.
>> THAT'S ONE OF THE CLUES THAT
IT'S GETTING CLOSE IS IT'S
EXPANDED AND ABSORBED MOST OF
THAT SAUCE THAT WE PUT IN
THERE.
THERE.
THERE. AT
THERE. AT THIS POINT, WE ADD A LITTLE
BIT OF OIL.
WE NEED TO SEASON IT AS WE GET
CLOSER TO THE END.
REMEMBER, WE'RE ADDING LIQUID
AND REDUCING.
AND REDUCING. IF WE SEASON TOO MUCH IN THE
BEGINNING, IT COULD REDUCE TOO
MUCH AT THE END.
A LITTLE BIT OF SALT HERE.
A LITTLE BIT OF CHILI FLAKE.
I LIKE A LITTLE HEAT.
NOT SOMETHING THAT'S TOO SPICY
LIKE FRONT OF THE TONGUE SPICY.
BUT SOMETHING JUST A LITTLE
HEAT IN THE BACK.
>> JUST A LITTLE AS YOU
SWALLOW.
SWALLOW.
SWALLOW. >> OF COURSE BLACK PEPPER.
>> I LOVE THIS.
BECAUSE IT'S SO SIMPLE.
BUT I WISH EVERYBODY COULD
SMELL IT.
SMELL IT.
SMELL IT. I HOPE I SMELL LIKE THIS ALL
DAY.
DAY.
DAY. I'M
DAY. I'M GOING TO SIT HERE IN THE
STEAM.
STEAM.
STEAM. NOW WE CAN SEE IT'S GETTING
THICK.
THICK.
THICK. THERE'S NOT A BUNCH OF SAUCE ON
THE BOTTOM.
THE BOTTOM. ONE THING THAT'S IMPORTANT IS
CONSTANTLY SCRAPE THE SIDES SO
IT DOESN'T BURN.
AND THIS IS HOW WE DO IT IN THE
RESTAURANT.
RESTAURANT. >> THAT'S BEAUTIFUL.
INSTEAD OF NAKED PASTA IN A
BOWL WITH SAUCE POPPED ON TOP,
IT'S ALL OVER THIS BAD BOY.
>> I'M GOING TO ADD A LITTLE
MORE SAUCE HERE.
OF COURSE THIS IS ALL UP TO THE
CHEF OR THE COOK OR WHOEVER IS
MAKING IT.
MAKING IT. KEEP IN MIND, IT'S ABOUT THE
PASTA.
PASTA.
PASTA. IT'S NOT ABOUT THE TOMATO SAUCE
OR YOU MAKE A RECIPE AND ADD
MEAT, IT'S ALWAYS ABOUT THE
PASTA.
PASTA.
PASTA. >>
PASTA. >> DON'T OVERWHELM IT.
>> THIS IS OUR TOMATO SAUCE.
THE RECIPE IS ALSO IN THE BOOK.
SUPER SIMPLE.
SUPER SIMPLE. IT MAYBE GOES AGAINST
EVERYTHING SOMEONE'S LEARNED
ABOUT MAKING TOMATO SAUCE.
WE GO REALLY HIGH HEAT REALLY
FAST.
FAST.
FAST. >>
FAST. >> WHICH IS THE OPPOSITE OF
WHAT WE NORMALLY DO.
BUT WHY NOT TRY SOMETHING NEW,
RIGHT?
RIGHT?
RIGHT? >>
RIGHT? >> EXACTLY.
>> EXACTLY. SO WE'RE GETTING REALLY CLOSE
HERE.
HERE.
HERE. >>
HERE. >> YOU HAVE THE FINISHED DISH
HERE.
HERE.
HERE. AND
HERE. AND IT'S SO PRETTY.
THE PASTA LOOKS DIFFERENT WHEN
IT'S TOTALLY COATED THAN WHAT
WE'RE USED TO.
IS IT OKAY IF I TAKE A QUICK
BITE.
BITE.
BITE. I
BITE. I NORMALLY EAT THIS LADY AND
THE TRAMP STYLE.
BUT I'LL TRY TO DO THIS WITH A
FORK.
FORK.
FORK. I'M
FORK. I'M GOING TO SLURP IT.
MMMM.
MMMM.
MMMM. >>
MMMM. >> REALLY SIMPLE.
>> OH THAT'S SO GOOD.
THAT'S REALLY FLAVORFUL.
>> I TORE THE BASIL RIGHT
BEFORE I PUT IT IN.
IT'S VERY FLORAL AT THAT POINT.
THAT'S THE FIRST THING.
>> YOU DIDN'T JUST GARNISH IT.
>> YOU LET IT COOK FOR ABOUT 60
SECONDS AND THEN YOU PLATE IT.
>> CAN YOU PUT IT ON TOP OF THE
BITE I ALL READY HAD.
AND I'LL SHARE IT WITH
EVERYBODY.
EVERYBODY. I WANT TO SEE HOW YOU DO THIS.
NO FURTHER GARNISHING.
IT'S GOING TO GO RIGHT IN.
YOU CAN PUT MORE OLIVE OIL ON
TOP.
TOP.
TOP. YOU
TOP. YOU CAN ADD CHEESE IF YOU'D
LIKE, BUT WE KEEP IT VEGAN.
>> HOOK AT YOU GO.
I'D HAVE THAT ALL OVER THE
CHICKEN BY NOW.
THERE YOU GO.
A LITTLE BIT OF HEAVEN.
THANK YOU SO MUCH.
THAT LOOKS DELICIOUS.
THANK YOU.
THANK YOU. EVERYBODY STAND BACK UNTIL WE
GET TO THE COMMERCIAL BREAK AND
THEN WE CAN EAT.
CHECK OUT NEW DAY'S WEBSITE FOR
HIS SIMPLE SPAGHETTI AND TOMATO
SAUCE.
SAUCE.
SAUCE. IT'S DELICIOUS.
IT'S DELICIOUS. UP NEXT, TWO OF OUR FAVORITE
PANELISTS RETURN FOR ANOTHER
ROUND OF NEW DAY HOT TOPICS.
BACK AFTER THIS.