>>>
>>> GOOD
>>> GOOD MORNING, EVERYBODY. WELCOME TO NEW DAY NORTHWEST.
WE WILL START TODAY TALKING
ABOUT FOOD.
ABOUT FOOD. THE PEOPLE AT AMERICA'S TEST
KITCHEN HAVE COME UP WITH A NEW
COOKBOOK FOR THE SUMMER.
IT HAS MORE THAN 500 FAST AND
EASY RECIPES. THEIR HOST TAUGHT
ME HOW TO MAKE A STRAWBERRY,
>>
>> THINGS
>> THINGS THAT MAKE THE BEST USED OF THE SUMMER PRODUCE.
>> WHAT ARE WE MAKING TODAY?>>
TODAY WE'RE GOING TO MAKE USE
OF STRAWBERRIES AND WE ARE
GOING TO MAKE A STRAWBERRY
GALETTE. THIS IS RUSTIC AND
THAT IS ANOTHER WORD FOR MESSY.
>> I THINK THE RUSTIC IS MORE
APPEALING TO THE EYE.
>> I LIKE THE SIMPLICITY.
I WILL START OUT WITH
STRAWBERRIES.
STRAWBERRIES. I HAVE TO SHOW OFF THIS TOOL
THAT I JUST GOT.
>> I GOT ONE AND IT IS AMAZING.
>> YOU JUST INSERT THIS INTO
THE STEM AND YOU CAN ALSO USE
IT FOR CHILI PEPPERS AND
TOMATOES.
TOMATOES.
TOMATOES. >> AND YOU PRESERVE MORE OF THE
FRUIT.
FRUIT.
FRUIT. >>
FRUIT. >> IF THESE ARE BIG YOU WANT TO
CUT THESE INTO QUARTERS AND
WHAT I HAVE HERE IS STRAWBERRY
JAM IN A LITTLE BIT OF SUGAR
AND SALT AND SOME CORNSTARCH.
YOU CAN HEAT THIS IN THE
MICROWAVE. JUST WANT TO MELT
ALL OF THIS TOGETHER AND THIS
WILL FLAVOR THE STRAWBERRIES.
WE WILL TOSS THIS WITH THE
STRAWBERRIES.
STRAWBERRIES. IT SMELLS REALLY GOOD.
AND NEXT IS THE CRUST.
THIS IS AN EASY FOOD PROCESSOR
CRUST.
CRUST.
CRUST. THESE ARE LITTLE TOUGHER AND I
DON'T LIKE SUPER FLAKY PASTRY
DOUGH. I HAVE THE FEELING THAT
PEOPLE WANT TO KNOW IF THEY CAN
USE A STORE-BOUGHT CRUST.
NOT WHILE I'M WATCHING.
I AM A BIG FAN OF MAKING MY OWN
CRUST.
CRUST.
CRUST. >>
CRUST. >> JUST AS LONG AS YOU ARE NOT
WATCHING.
WATCHING.
WATCHING. >> HERE IS A SINGULAR ALL
BUTTER PIECRUST.
BUTTER PIECRUST. AND THAT I WILL DUMP THE
STRAWBERRIES INTO THE MIDDLE,
AND YOU WANT TO LEAVE A RIM
AROUND THE OUTSIDE, AT LEAST 2
INCHES AND PUSH ALL THE
STRAWBERRIES TO THE CENTER. AND
THEY WILL SHRINK DURING BAKING.
AND THEN, WE WILL FOLD UP THE
OUTSIDE OF THIS PIECRUST AND WE
WILL PUT A LITTLE PLEAT IN
EVERY 2 INCHES.
IT WILL PUSH IT TOGETHER AND
FOLDED OVER.
FOLDED OVER. >> YOU DID NOT PUT ANY EGG WASH.
>> THAT IS IT.
JUST TAKE A LITTLE WATER AND I
WILL BRUSH THE OUTSIDE AND
SPRINKLE SOME SUGAR.
JUST ON THE OUTSIDE OF THE DO
OF THE PIECRUST.
I AM USING TURBINADO SUGAR IN
THIS WAY DOESN'T GET ALL OVER
AND THEN THE SPECS FOR ABOUT
ONE HOUR AT 375.
AND THIS IS WHAT IT LOOKS LIKE
WHEN IT IS DONE.
AND THE STRAWBERRIES ROAST AND
THEY INTENSIFY IN FLAVOR.
AND THERE ARE THINGS THAT YOU
CAN DO. IF YOU HAVE GOOD
BALSAMIC VINEGAR YOU CAN
DRIZZLE THAT.
DRIZZLE THAT. BUT MY FAVORITE IS JUST FRESH
BASIL.
BASIL.
BASIL. >>
BASIL. >> AND THIS IS IN THE COMPLETE
SUMMER COOKBOOK.
SUMMER COOKBOOK. AND WE CAN GET THAT RECIPE?
AND YOU ARE LIKE A FOOD
LABORATORY.
LABORATORY. I TRUST EVERYTHING THAT YOU DO.
>> WE HAVE PEOPLE DOING SHOPPING
AND IS VERY DIFFERENT
PERSPECTIVE.
PERSPECTIVE. WE ARE STILL IN PURSUIT OF THE
BEST WAY TO MAKE SOMETHING, BUT
REALITY SMACKS YOU IN THE FACE
AND YOU HAVE TO DO THE DISHES.
WE TEST THESE THINGS LIKE 50
TIMES.
TIMES.
TIMES. WE
TIMES. WE ARE STILL TESTING AND IT
GIVES YOU A FIRST-HAND LOOK AT
HOW THIS WOULD WORK IN THE
KITCHEN.
KITCHEN.
KITCHEN. AND I DON'T HAVE A MICROWAVE,
BUT WHAT DO YOU DO IF YOU DON'T
HAVE A MICROWAVE AND THIS WAS
BAKED IN A CONVECTION OVEN.
>> THERE MIGHT BE AN ADVANTAGE
TO THAT.
TO THAT.
TO THAT. 'S OF THE BOOK IS CALLED
COMPLETE SUMMER COOKBOOK.
IT SEEMS COMPLETELY WRONG THAT
I CANNOT HAVE THAT RIGHT NOW.>>
I AM SO SORRY.
I WILL TURN AWAY AS I EAT THIS.
>> YOU ARE WONDERFUL.
THANK YOU SO MUCH.
>> NICE TO SEE YOU.
>> SHE SHARED HER RECIPE WITH
US AND YOU CAN FIND IT ON