WANT
WANT FOR
WANT FOR DINNER MIGHT CHANGE A LITTLE BIT AS WELL. I'M LOOKING AT YOU SPRING
VEGGIES.
WHERE ARE YOU?
I WANT OUR NEW FRIENDS OVER AT
MILK STREET HAVE DREAMED UP A
DELICIOUS SPRING SALAD RECIPE
AND THIS ONE WILL NOT
DISAPPOINT.
I LOVED COOKING WITH MILK
STREET'S DIRECTOR OF EDUCATION
ROSIE GIVE IN YOUR MIND WHAT
MAKES A GREAT SALAD?
I THINK IT ACTUALLY REALLY DOES
DEPEND ON SEASON SO WHEN I WAS
COLD I USE ROASTED VEGETABLES
BECAUSE I WANT TO MATCH HOW I
WANT TO FEEL BUT NOW I JUST
WANT TO BURST OUTSIDE AND EAT
THINGS THAT FEEL FRESH.
I DON'T WANT TO SEE A ROASTED
VEGETABLE FOR ANOTHER TEN
MONTHS.
I DON'T KNOW IF YOU FEEL THE
SAME WAY I'M WITH YOU.
I'M WITH YOU.
LET'S LET'S LEAVE THE ROASTED
VEGETABLES BEHIND TODAY.
SO TODAY WE'RE GOING TO MAKE AN
ARUGULA SALAD WITH A JALAPENO
VINAIGRETTE AND WHY I LOVE THIS
FOR SPRING IS AFTER ALL OF THAT
SWEET RICH ROASTED FOOD I
ACTUALLY CRAVE A LITTLE BIT
OF A BITTER FLAVOR.
I WANT TO BUILD SALAD THAT
REMINDS ME, YOU KNOW, LIKE ALL
THE GREEN STUFF'S COMING OUT
OF THE EARTH AND I WANT TO FEEL
THAT WAY IN THE SUMMER WHEN
IT'S REALLY HOT.
I WANT A DELICATE LEGACY THING
BUT NOT NOW.
I WANT A LOT FLAVOR I LOVE CAN
I MAKE A VINAIGRETTE IS TAKING
SOME CONDIMENT.
THIS IS PRESERVED LEMONS
PICKLED JALAPEÑOS IT COULD BE
CAPERS OR OLIVES AND USING THE
PICKLING LIQUID AS THE VINEGAR
IT'S FASTER EASIER AND YOUR
FOOD TASTE BETTER HAS MORE OF A
PERSONALITY.
I JUST WENT AHEAD AND TOOK
ABOUT THREE TABLESPOONS
FILIPINOS MINCED THEM UP SO YOU
DON'T GET ONE BITE THAT'S TOO
SPICY AND IF YOU DON'T LIKE
REALLY SPICY FOOD YOU CAN IS
FEWER.
IF YOU LIKE SPICY FOOD YOU
COULD USE A HOTTER PICKLED
CHILI FOR SURE AND THEN WE'RE
PUTTING IN A WHOLE QUARTER CUP
OF TYPICALLY LIQUID QUARTER CUP
BECAUSE WE'RE ACTUALLY GOING TO
ONLY USE TWO TABLESPOONS
OF OLIVE OIL.
THAT'S A REVERSE RATIO FOR OIL
TO VINEGAR BUT SPRING AND WE
SORT OF WANT TO BE PUNCHED IN
THE FACE WITH BRIGHTNESS AND
ONE HUNDRED PERCENT ROUND THE
MAGLI YOU WANT TO TEMPER IT.
YOU DON'T LOVE SPICE.
YOU CAN THROW IN A PINCH
OF SUGAR.
I'M GOING TO THROW IN A LITTLE
PINCH OF SALT DEPENDING ON YOUR
PICKLES YOU CAN THROW IN MORE
OR LESS AND THAT'S HOW EASY THE
VINAIGRETTE IS BECAUSE ONE ITEM
GIVES YOU TWO INGREDIENTS I
LOVE AND INTO THAT WE'RE GOING
TO THROW RADISHES.
THESE ARE WATERMELON RADISHES.
I WILL SORT OF LET THIS SIT FOR
A FEW MINUTES.
IT TAKES A LITTLE BIT OF THE
REALLY AGGRESSIVE PEPPERY NESS
OUT OF THE RADISH.
YOU DON'T HAVE TO SO WE'RE NOT
RIGHT NOW AND THEN I'M GOING TO
THROW A BUNCH OF FRESH CILANTRO
A BUNCH HAVE CUT I THINK YOU
SHOULD COOK WITH OODLES
OF HERBS, HEAPS OF THEM.
NO LIKE FIVE MINUTES
TABLESPOONS OR TEASPOONS BUT
LOTS OF THEM ESPECIALLY IN THE
SPRING AND THEN ABOUT THREE OR
FOUR CUPS OF ARUGULA YOU COULD
USE BIG ARUGULA, MAYBE ARUGULA.
DANDELION GREENS WOULD BE GREAT
IN THE SPRING ANYTHING BITTER
AND THAT CAN HOLD UP TO THIS
VINAIGRETTE, THIS VINAIGRETTE
IT'S NOT IT CAN'T HAVE A WILTED
WALLFLOWER.
IT NEEDS PERSONALITY.
IT'S PERSONAL.
I LOVE THAT.
AND THEN BECAUSE IT'S AWESOME I
FEEL LIKE EVERYONE MAKES
VEGETARIAN FOOD FEEL LIKE HOME
WORK IS BECAUSE THERE'S NO FAT
IN IT.
SO WE'RE GOING TO ADD TWO
SOURCES OF FAT.
WE'RE GOING TO PUT IN SOME
TOASTED PUMPKIN SEEDS.
OH OK.
AND THEN WE'RE GOING TO PUT IN
SOME OF OUR SLICED AVOCADO AND
I ALWAYS LEAVE A LITTLE BIT
OF THE GARNISH FOR THE TOP.
AND ONE THING I LOVE ABOUT
WORKING AT MILLSTREET WHERE I
RUN OUR COOKING SCHOOL IS THAT
I GET TO TALK TO PEOPLE WHO ARE
REALLY EXPERTS FROM CUISINES
FROM AROUND THE WORLD AND A LOT
OF PLACES THAT HAVE COLD
WINTERS HAVE REALLY STRONG
FORWARD SPRING SALADS AND I
JUST THINK WE ARE ALL CRAVING
THAT IT'S JUST AS COMMON HUMAN
URGE TO CELEBRATE SORT OF THAT
FRESHNESS.
WELL, I LOVE A CAPER.
I LOVE IT.
I LIKE I LOVE THAT ESPECIALLY
NOW LIKE YOU SAID, WHEN YOU
NEED SOMETHING THAT'S KIND
OF REFRESHING I BY THE WAY, I'M
ALWAYS LIKE I PUT MORE LEMON
THAN I DO OLIVE OIL AND I'M
DOING MY DRESSINGS AND I LOVE
THE AVOCADO BECAUSE I DID NOT
EXPECT THAT ALL THE DIFFERENT
FLAVORS AND THEN THE AVOCADO TO
COME WITH IT.
SO THAT'S REALLY NICE.
THIS RECIPE FOR THIS SALAD IS
IN THE STREET COOKBOOK WHICH IS
CALLED COOKIES.
YEAH.
WHICH IS ACTUALLY ABOUT SIMPLE
COOKING RIGHT?
IT IS AND REALLY IT'S ABOUT
TECHNIQUE GETTING THE MOST OUT
OF A FEW INGREDIENTS YOU CAN
HAVE A DINNER THAT ABSOLUTELY
WOWS YOU BUT DIDN'T TAKE A LOT
OF WORK.
I AM ALL ABOUT THAT.
THAT IS JUST THE RIGHT PLACE UP
MY ALLEY.
ANY OTHER SALAD IDEAS BEFORE WE
LET YOU GO, ROSIE YEAH.
SO HERE'S ANOTHER ONE THAT'S
ACTUALLY FROM THE CURRENT ISSUE
OF OUR MAGAZINE.
IT'S NOT IN COOKING AND THIS IS
A TURKISH SALAD THAT I JUST
WANTED TO BRING FOR ANOTHER
IDEA OF USING A LOT OF HERBS AS
LEAFY GREENS, OLD GREENS AS
OPPOSED TO JUST SOME LETTUCE.
SO THIS IS TONS OF PARSLEY AND
DILL MIXED WITH WHITE ONIONS
THAT SAT IN A COMBINATION
OF LEMON JUICE, POMEGRANATE
MOLASSES MUCH LIKE I SAID TO
HAVE THESE RADISHES MELLOW OUT
YOU LIKE ONIONS MELLOW OUT IN
THE ACID AND AND THIS IS
AWESOME NEXT TO SOMETHING OFF
THE GRILL.
RIGHT.
IT'S TART AND PIQUANT AND
REALLY STRONGLY FLAVORED AND IT
WANTS ROASTED CHICKEN OR A
STEAK OR SOMETHING LIKE THAT.
YEAH, I'M GOING TO PUT IT RIGHT
ON TOP OF THAT.
I LOVE THAT TOTALLY.
YOU COULD TOTALLY PUT IT ON TOP
ALSO THANK YOU FOR INTRODUCING
ME TO THE FACT THAT POMEGRANATE
MOLASSES EXISTS.
HAVE YOU
WITH
WITH IT?
WITH IT? I NEVER EVEN HEARD OF IT UNTIL JUST NOW.
OH, IT'S THE BEST.
SO YOU REALLY WANT TO MAKE SURE
THAT YOU LOOK FOR A BOTTLE AND
IT'S JUST POMEGRANATES THAT ARE
COOKED DOWN.
IT'S ANYWHERE YOU WOULD USE
BALSAMIC VINEGAR.
I'M SORRY TO BALSAMIC VINEGAR.
I LOVE YOU TOO.
THIS IS SORT OF BETTER IT'S
LIKE DARK RASPBERRY FLAVORS AND
IT HAS ALL OF THIS BEAUTIFUL
ACIDITY BUT A LITTLE SWEETNESS.
IT'S CARAMEL DRIZZLE IT ON
CHICKEN BEFORE YOU ROAST IT,
PUT IT IN YOUR VINAIGRETTE.
PLEASE TRY IT AND LET ME KNOW
IF YOU LIKE IT.
I'M GOING TO TRY IT AND THEN
I'M GOING TO BE SO FANCY WITH
MY FRIEND.
I REALLY DID COOKING WITH ROSIE
AND SHE IS SHARING HER RECIPE