KIND.
NUMBER FIVE THIS MORNING ON THE
BUZZ AND MOST WANTED HALF-DOZEN
COUNT ON.
IT IS GREAT FOR THOSE
GRADUATES.
STARTING A NEW CHAPTER IN LIFE.
WE ARE GOING TO CHECK IN WITH
PAUL COFFEY AT 102.9 FM IN
ABOUT 30 MINUTES.
IF YOU HAVE NOT ALREADY,
CHANCES ARE THAT YOU WILL BE
INVITED TO A POTLUCK BUT ON
THESE BEAUTIFUL DAYS YOU DO NOT
WANT TO SPEND TOO MUCH TIME IN
THE KITCHEN.
WE ARE LUCKY TO HAVE FRESH
FOOD EDUCATOR HERE WITH US WITH
TWO RECIPES THAT ARE SIMPLE TO
FOLLOW.
THANKS FOR BEING HERE.
THANK YOU FOR HAVING ME.
I HAVE TO SAY THAT THE KITCHEN
IS FABULOUS.
I LOVE IT.
YOU DID A GREAT JOB.
WE ARE HAPPY THAT YOU ARE
CHECKING IT OUT WITH US.
WHAT ARE WE STARTING WITH?
LET'S TALK ABOUT CHRISTINE
IS BUT I THINK THEY ARE A HUGE
PART OF APPETIZERS AT A POTLUCK
OR BARBECUE.
I THINK THAT THIS IS FUN AND
DIFFERENT AND SIMPLE.
YOU CAN BRING THE INGREDIENTS
WITH YOU TO WHERE YOU ARE
PUTTING THIS TOGETHER.
IT TAKES A MATTER OF MINUTES SO
WE HAVE GOT STRAWBERRIES, FRESH
STRAWBERRIES.
IT IS STRAWBERRY SEASON.
I ORDERED A WHOLE FLAT.
DO YOU ORDER FLAT SOME
STRAWBERRIES?
BUT NO.
HAVING A VARIETY OF THINGS
THAT YOU CAN DO WITH THEIR
STRAWBERRIES IS GREAT.
AND YOU HAVE GOT -- BUT I AM
SORRY.
WHAT IS A FLAT?
IT IS A BIG BOX.
YOU ARE BUYING HUGE MASSIVE --
FRESH.
THANK YOU FOR CLARIFYING.
AND THEN NECTARINES, ONE OF MY
VERY FAVORITE SUMMER FRUITS.
AND ALL YOU ARE DOING IS YOU
WILL TOAST YOU ARE CHRISTINE A
BREAD AND YOU ARE GOING TO PUT
ON A THICK HEAVY CREAM SO IT IS
A SOUR CREAM CONSISTENCY BUT IT
IS -- IT HAS GOT A LITTLE BIT
OF SALTINESS AND THEN -- BUT
YOU CAN BUY THAT IN THE STORE
AND THEN ANOTHER THING IS
MASTER PONY IF PEOPLE WANT TO
DO THAT AND THAT IS A GREAT
ALTERNATIVE.
WE HAVE GOT FRESH BASIL AND YOU
WILL TAKE PAUL SAW MEGA-
VINEGAR, AND SO FOR PEOPLE THAT
GO TO THE FARMERS MARKET, YOU
ARE GOING TO PUT GARLIC AND A
LITTLE BIT OF ROW SUGAR IN YOUR
BALSAMIC AND YOU WILL MAKE A
REDUCTION.
YOU ARE GOING TO BOIL THAT FOR
ABOUT 20 MINUTES UNTIL IT IS
LIKE SYRUP AND THEN YOU DRIZZLE
IT ON.
THAT IS BEAUTIFUL.
IT IS SWEET AND IT IS SUPER
EASY.
AND THE OTHER THING IS THE
SHRIMP SALAD.
WE HAVE THAT HERE.
I WOULD LOVE TO PUT THAT
TOGETHER.
LET'S DO IT.
THIS IS VERY EASY.
A LOT OF PEOPLE GROW SHRIMP AND
US ARE SO IF YOU -- GRILLO SOME
EXTRA SHRIMP AND SET IT ASIDE.
WHAT YOU ARE GOING TO DO IS WE
ARE GOING TO -- I'M GOING TO
PUT SAUCE IN AND I WOULD LIKE
YOU TO TOSS IT.
WHAT IS THIS?
WE HAVE GOT CELERY AND
ONIONS IN THE SHRIMP SALAD AND
THE SAUCE IS A MIXTURE OF PLAIN
YOGURT.
WE HAVE ALSO GOT SOME GARLIC,
SOME PAPRIKA IN THERE.
A LOT OF GREAT FLAVOR BUT NOT A
LOT OF INGREDIENTS.
SO YOU MADE THIS YOURSELF.
YOU MAKE IT YOURSELF AND
THEN I WILL SHOW YOU A TIP ON --
DO YOU DO THINGS WITH CHIPOTLE
PEPPERS IN A CAN'T?
NO.
BUT YOU ARE ASKING THE WRONG
PERSON.
I DON'T DO A LOT.
YOU HAVE COOKED.
I AM EXPERIMENTING.
HERE IS THE TIP THAT I WANT
TO GIVE PEOPLE BECAUSE WHEN YOU
MAKE THIS SAUCE, YOU HAVE GOT A
CAN OF CHIPOTLE PEPPERS AND YOU
HAVE GOT THESE LARGE -- THIS IS
A SMOKED JALAPENO PEPPER.
OH MY GOODNESS.
IF YOU HAVE A RECIPE LIKE
THIS WHERE YOU ARE USING A
TABLESPOON, YOU WANT TO TAKE
THAT AND I PUT THE WHOLE CAN IN
THE BLENDER AND I PORTION OUT 1
TABLESPOON IN AND I CALL IT AN
OLD-FASHIONED ICE CUBE TRAY.
MY MOM SAYS I STILL HAVE THOSE.
I STILL HAVE THESE.
AN ICE CUBE TRAY.
SO YOU PORTION THEM OUT AND YOU
CAN FREEZE THESE AND ANYTIME IN
THE SUMMER YOU WANT TO USE IT,
YOU PULL OUT AN ICE CUBE AND
LET IT LAW.
THAT IS G HAS.
AND THEN, WHAT DO YOU DO
NEXT?
I'M GOING TO TAKE THE
AVOCADO AND POP IT IN THERE
LAST.
DO IT ONE MORE LIKE COST SO YOU
DO NOT SMASH IT.
YOU WANT TO BREAK IT UP.
YES.
WHAT YOU ARE GOING TO DO IS
THIS IS A BUTTER HAD LETTUCE.
IT IS BEAUTIFUL.
IT IS A NICE AT -- IT IS
NICE AND LIGHT AND YOU CAN
SPOON SOME INSIDE THE LEAF
LETTUCE BUT I HAVE DONE KIND OF
-- I AM NOT DOING BREADS.
THIS IS REALLY HEALTHY.
DOING A RAV4 A LOT OF PEOPLE
-- YOU DO NOT WANT A LOT OF
HEAVY STAFF AND YOU WANT TO BE
LIGHT.
YOU SERVE IT LIKE THIS.
YOU CAN FIND A NICE SOFT
HAMBURGER BUN OR CROISSANT TO
PUT THAT IN.
I LOVE IT.
AND JASON, MATT, AND ALI, YOU
ARE IT -- YOU ARE WELCOME TO
GIVE IT A TRY.
THAT IS GORGEOUS.
IT LOOKS VERY HEALTHY.
LOW -- LOW CARBOHYDRATES.
YOU CAN TRY THAT IF SOMEONE
WANTS TO GRAB A FORK.
SOMEONE SAID FOOD?
YES.
YOU CAN TASTE A LITTLE BIT
OF THE SPICINESS IN THAT.
WITH OF THE CHIPOTLE PEPPER.
IS THAT THE STRAWBERRY?
THAT IS THE STRAWBERRY
CROSTINIS.
IT IS VERY GOOD.
YOU GET A LOT OF GOOD FLAVOR
IN THERE.
[ LAUGHTER ]
IT IS VERY, VERY GOOD.
I AM SORRY.
I HAVE A MOUTHFUL.
ALL RIGHT.
IF YOU HAVE NOT YET, CHANCES
ARE YOU WILL GET INVITED TO A
POTLUCK THIS SUMMER BUT ON
THESE DAYS YOU DO NOT WANT TO
SPEND THE TIME IN THE KITCHEN
PREPARING.
WE HAD FRESH FOOD EDUCATOR
KIRSTEN RENI HERE WITH RECIPES
THAT ARE SIMPLE TO FOLLOW AND
THEY WILL BE A HIT FOR THE
POTLUCK THANK YOU FOR COMING
IN.
THANK YOU.
WE ARE TALKING BLUEBERRIES BUT
IT IS A GREAT SUMMERTIME STAPLE
TO HAVE LOTS OF BERRIES IN YOUR
REFRIGERATOR SO THESE -- THIS
IS A GREAT SALAD THAT YOU CAN
BRING ANYWHERE.
THE DRESSING CAN BE MADE AHEAD
OF TIME.
LET'S TALK WHAT IS IN THEIR
CORPORATE SIMPLE INGREDIENTS, A
LITTLE BIT OF WHITE WINE
VINEGAR AND YOU HAVE GOT SOME
GREEN ONIONS.
THAT MAKES IT GREEN.
YOU HAVE GOT GREEN ONIONS, SOME
MUSTARD, SOME HONEY.
I CAN SMELL IT.
IT SMELLS LIGHT AND FRESH.
IT IS VERY LIGHT.
THAT IS THE NICE THING AND WHAT
YOU ARE GOING TO DO IS PUT
THOSE INGREDIENTS IN THE
BLENDER AND WHAT YOU GET IS
THIS BEAUTIFUL -- IT IS CREAMY.
BECAUSE THE OIL EMULSIFIES SO
IT GETS CREAMY AND WHAT YOU CAN
DO WHEN YOU GET TO YOUR
DESTINATION.
YOU HAVE GOT MIXED GREENS,
THOUGH BLUEBERRIES, OF COURSE.
I LIKE DRIED CHERRIES -- IT IS
A NICE CONTRAST AND THE
SOFTNESS OF THE BLUEBERRIES.
YOU HAVE GOT ALL MEN'S.
ALMONDS AND FETA CHEESE.
YOU TOSS IT AND PUT IT OUT.
SO YOU DRESS IT ONCE YOU GET
TO THE PICNIC.
AND I WOULD SAY ASSEMBLE
EVERYTHING ONCE YOU GET TO THE
PICNIC. FOR THE MOST PART
BECAUSE YOU DO NOT WANT THE
CHICKEN TO BE CITY BECAUSE WHEN
YOU USE THE SPRING GREENS, THEY
ARE MORE DELICATE AND TENDER
AND SOFT AND ESPECIALLY SPINACH
AND IF YOU PUT THOSE ON THE
LEAVES, IT WILL MAKE THEM LOOK
WILTED.
THEY GET A LITTLE BIT -- I HAVE
EXPERIENCED THAT IT GETS WEIRD.
WE WANT EVERYTHING TO LOOK
PRETTY.
AND YOU HAVE ANOTHER PRETTY
DISH.
I DO NOT OFTEN DO DESERVES.
I USUALLY DO ALL APPETIZERS AND
FOOD SO THIS IS A DESERT, VERY
EASY.
YOU WILL MAKE THIS THE NIGHT
BEFORE SO WOULD YOU WANT TO PUT
THIS TOGETHER?
YES.
LET'S DO THAT.
WE HAVE GOT LADYFINGERS.
I AM GOING TO ASK YOU, HAVE YOU
EVER WORKED WITH LADYFINGERS?
NO.
YOU CAN GET THEM AT REGULAR
STORES.
WHAT YOU HAVE GOT WITH THE
LADYFINGERS IT IS ALMOST LIKE
-- IT IS REALLY HARD SO WHEN
YOU USE THESE, YOU CAN -- WE DO
NOT HAVE TO BREAK THEM ALL.
WE WILL LINE THEM IN THE
BOTTOM.
YOU CAN USE ANY KIND OF A DISH
BUT THE PROCESSES WE ARE GOING
TO PUT THESE.
MAKE THEM SAID.
YOU WANT THEM IN THE NIGHT
BEFORE BECAUSE THEY ARE SO
HARD.
WE ARE GOING TO SMASH A FRESH
BLUEBERRIES TO RELEASE THE
JUICES AND WE ARE GOING TO ADD
A LITTLE BIT OF JAM.
THIS IS BLUEBERRY JAM.
A PRESERVE, PARDON ME.
YOU CAN SEE THAT IT IS LIKE
LIQUID.
SO WE ARE GOING TO -- THE FRESH
BLUEBERRIES.
YOU HAVE GOT A TRIFOLD OF WHAT
YOU HAVE GOT GOING ON WITH THE
FLAVORS.
THE LIQUID, AGAIN, FROM THE
BLUEBERRIES THAT ARE SMASHED IS
GOING TO SOFT ENOUGH --
I HAVE GOT TO WRAP REALLY
QUICKLY.
LET'S TALK THROUGH IT.
THIS IS A CREAM CHEESE WHIPPING
CREAM.
WE ARE GOING TO DO A LAYER BAD
AND LEMON CURD AND YOU DO THREE
DIFFERENT LAYERS AND WHAT YOU
HAVE GOT IS A BEAUTIFUL DESERT.
HOW IS A?
THAT IS ALSO.
IT IS REALLY GREAT.
IT IS SO BRIGHT AND FRESH.
AND IT IS WRITTEN SO YOU
ONLY NEED A LITTLE.
ONE PORTION LIKE THIS.
[ LAUGHTER ]
THAT IS MY SIZE.
THAT IS YOUR SERVING.