>> FRANTIC AND SCHOOLDAYS HAVE
TAKEN THE PLACE OF LAZY SUMMER
DAYS PUT ON THE SHELF MICHELLE
BERNSTEIN AND WITH THAT CHANGE
COMES THE NEED FOR QUICK MEALS.
TODAY'S IN THE KITCHEN OUT OF
THE KITCHEN TO HELP WITH
HOMEWORK.
GOODTIME bb
>> THIS IS SOUTHPORT IS WHERE
LIBERAL WORK PART TIME CHEF
MICHELLE BERNSTEIN. SOUTH
FLORIDA IS MORE THAN SUN, SAND
AND SEA.
IT IS A LIFESTYLE OF PASSION,
SOUND AND CULTURE AND COURSE
FOOD.
FOOD WITH TASTES ALL AROUND THE
WORLD.
JOIN ME AS WE CELEBRATE THE
FOOD OF SOUTH FLORIDA.
AND THE PEOPLE WHO LOVE IT.
JOIN ME AS WE EXPERIENCE SO
FLOW TASTE.
[MUSIC].
>> I'M SHOCKED MICHELLE
BERNSTEIN NOW THAT THE KIDS ARE
BACK IN SCHOOL AND YOU HAVE
GOTTEN BACK IN THE ROUTINE.
I THINK IT WOULD BE FUN AND
WELCOME TO GIVE YOU SOME QUICK
RECIPES TO GET YOU OUT OF THE
KITCHEN SOONER SO YOU CAN HELP
WITH HOMEWORK OR JUST GET OUT
OF THE KITCHEN SOONER. SO
LET'S GET COOKING.
I AM ACTUALLY MAKING PASTRIES
FIRST.
LIKE A CAFETERIA LINE.
YOU GET YOUR DESSERT FIRST PART
FIRST THING WE WILL DO IS A
COBBLER WITH A BISCUIT TOPPING.
SO, BECAUSE IT IS THE END OF
PEACH AND APRICOT SEASON, I
THOUGHT THAT I WOULD USE THEM
UP WHILE I COULD.
I LIKE TO ONE APRICOTS TO
BEACHES BECAUSE THE PEACHES WE
GET IN SOUTHPORT ARE A LITTLE
BIT TASTIER THAN THE APRICOTS.
ADD A LITTLE BIT OF BROWN
SUGAR.
YOU CAN DO WHITE IF YOU WANT
TO.
I LOVE BROWN SUGAR IN THIS
RECIPE.
A LITTLE BIT OF VANILLA
EXTRACT.
THEN I WILL ADD A LITTLE BIT OF
FRESH LEMON JUICE.
JUST BRINGS OUT A BIT OF THE
FRESHNESS AND THE BALANCE
BETWEEN THE SUGAR AND THE LEMON
IS DELICIOUS.
THE GREAT THING ABOUT COBBLERS
IS THAT THEY ARE SIMPLE AND
FAST.
NOW I AM JUST GOING TO ADD THE
TINIEST BIT OF KOSHER SALT TO
THIS.
THEN FINALLY OF COURSE TO BRING
IT ALL TOGETHER YOU WILL NEED A
LITTLE CORNSTARCH.
JUST MAKE SURE THAT GETS MIXED
IN REALLY WELL.
YOU WILL ALREADY SEE IT
STARTING TO THICKEN.
TAKE YOUR DROP BISCUIT JOE, I
ADDED A LITTLE BIT OF SUGAR TO
MY BISCUIT DOVE JUST TO SWEETEN
IT UP.
POUR YOUR FRUIT ONTO THE BOTTOM
OF THE PAN.
I LIKE SERVING THIS IN A GLASS
DISH BECAUSE I LOVE TO SEE ALL
OF THE JUICY FRUIT IN THERE.
I HAVE A LITTLE BIT OF DEREK
MIRROR OR SUGAR IN THRAW.
I LIKE TO CALL TRIP IN AUTO AS
WELL.
IT IS JUST WONDERFUL ON TOP OF
THE BISCUIT DOUGH APPEARED A
GIVES IT A CRUNCHY TOPPING.
RATHER THAN COVER ALL OF THE
FRUIT WITH THE BISCUIT JOE I AM
JUST GOING TO PLACE IT IN A
LITTLE KINDS OF THE MOUNTAINS
AROUND IT.
SO IT SPREADS A BIT.
ABOUT THFRUIT.
A LITTLE BIT MORE.
THEN WE ARE ALL SET.
SO, JUST TAKE THAT SUGAR IN TH
RAW AND SPARKLE IT OVER THE
TOP.
THEN WE WILL PUT THIS INTO A
NICE HIGH OVEN.
THEY SHOULD TAKE ABOUT 40
MINUTES TO BAKE.
WE WILL CHECK IT IN ABOUT 30.
SO LET'S MOVE ON.
TO ONE OF MY FAVORITE SALMON
RECIPES.
I RECIPE THAT YOU CAN EITHER
SERVE FOR A COUPLE OF PEOPLE
WHICH YOU WOULD ONLY BY A
SMALLER MAYBE ONE POUND PIECE
OF SALMON.
OR THIS IS ALMOST A WHOLE SIDE.
BY THE WAY THIS IS FROM
DELAWARECHICKEN FARM IN
SUPERMARKET.
IT IS A BEAUTIFUL PIECE OF
SALMON.
IT IS SCOTTISH I BELIEVE. THIS
IS A STYLE OF MAKING FISH THAT
THEY DO A LOT IN THE SOUTH OF
FRANCE.
I ADOPTED IT FOR THIS RECIPE
USING SALMON MOST IMPORTANTLY
IT IS LIKE A WHOLE MEAL IN ONE
AND IT'S REALLY NICE AND QUICK.
YOU TAKE YOUR FILET OF SALMON
AND IT STILL HAS A SKIN ON IT.
IF YOU DO NOT MIND HAVING THE
SKIN ON IT IT IS A REALLY GREAT
WAY TO SERVE THE SALMON.
IT KEEPS EVERYTHING INTACT.
YOU CAN HOLD IT TOGETHER AFTER
ROSE.
THE FIRST THING I WILL DO IS
TAKE REALLY GOOD URGENT EXTRA
OLIVE OIL AND DRIZZLE OVER THE
SALMON.
I WILL USE MALDON, THAT BIG
CRUNCHY SEA SALT THAT I LOVE SO
MUCH.
JUST SPRAGUE LIT OVER THE TOP.
A LITTLE BIT OF FRESH PEPPER.
A LITTLE BIT OF LEMOZEST.
A LITTLE BIT OF FRESH TIME.
LET ME SHOW YOU HOW WE CHOP IT.
I ALSO HAVE FRESH ROSEMARY
WHICH IS ALSO CHOPPED ABOUT THE
SAME WAY.
THESE 2 I WILL START OFF BY
SPRINKLING A LITTLE BIT RIGHT
ON TOP OF THE FISH SO THAT IT
REALLY TASTES LIKE THE
AROMATICS.
THEN WE START LAYERING.
WHAT I AM USING IS A
COMBINATIOOF THIS IS JULIANN
FENNELL.
WHICH I LOVE WITH FISH.
IF YOU DO NOT LOVE FENNEL AND
THE TASTE OF UNEASE DO NOT USE
IT.
YOU CAN USE THE OTHER STUFF.
YELLOW ONION, WHICH IF YOU
WOULD RATHER USE RED, TOTALLY
FINE.
IT JUST SLICED THIN LIKE A NICE
JULIANN.
SOME SLICED RED TOMATOES.
YOU CAN USE PLUM OR BEEFSTEAK,
UGLIES IT DOESN'T MATTER.
AND SLICED GARLIC.
YOU ARE BASICALLY GOING TO
LAYER THIS FISH AND PRETEND
THAT THESE THINGS OF OFFICIAL
SCALES. OKAY?
LET'S START OUT BY TAKING SOME
TOMATO, SOME FENNEL, AND ONION.
THEN KEEP GOING.
MOREFENNEL.
JUST LAYERING FLAVRS UP.
YOU KNOW?
THINK ABOUT IT ONCE THIS FISH
COOKS EVERYTHING ELSE ON TOP OF
IT WILL COOK ALONG WITH IT.
YOU WILL HAVE FLAVORS OF THESE
BEAUTIFUL VEGETABLES AND OF
COURSE THE FRUIT OF THE TOMATO.
IT WILL ALL COOK ON TOP OF THE
FISH.
IT WILL GIVE YOU THIS BEAUTIFUL
LAYER OF FLAVOR.
THEN I WILL FINISH WITH 2
TOMATOES.
ALL RIGHT, TAKE THE GARLIC AND
SLIDE IT IN WHEREVER YOU CAN.
WHEREVER YOU WANT TO.
WE ARE GOING TO ADD A LITTLE
BIT MORE OIL RIGHT ONTO THE
TOP. YOU REALLY WANT TO USE
SOME GOOD EXTRA VIRGIN.
SOME YOUR BIG SALT.
EVERYTHING I PUT ON THE FISH.
PEPPER, THE HERBS, AND FINALLY
SOME MORE ZEST.
SO LOOK HOW BEAUTIFUL THIS IS.
NOW, WHILE IT'S STILL WRONG.
AND COME BACK IN 15 MINUTES YOU
WILL SEE IT BEAUTIFULLY COOKED.
SO COME RIGHT BACK.