BECAUSE
BECAUSE YOU NEVER KNOW WE MAY JUST SHARE IT RIGHT HERE ON OUR HALLOWEEN SHOW TOMORROW.
HERE'S ANOTHER QUESTION FOR
YOU.
HOW'S YOUR SALAD GAME LATELY?
ARE YOU HAPPY WITH IT GETTING A
BIT BORING?
WELL SAID.
KLUGER HAS A FEW IDEAS.
THE JAMES BEARD AWARD WINNING
CHEF IS OUT WITH A NEW BOOK
CALLED CHASING FLAVOR AND CHEF
KLUGER JOINED KING5 AMITAY
ADDRISI ON HOW TO BUILD FLAVOR
WITH UNIQUE SALAD INGREDIENTS.
BOOK CHASING FLAVOR IS ONE
HUNDRED NINETY RECIPES OR SO
WITH THE IDEA IS SUPPOSED TO
GIVE THE READERS THE CONFIDENCE
TO COOK THE CONFIDENCE TO BUILD
FLAVOR THROUGH WELL INTO THE
PANTRY OF ITEMS THAT WE CREATE
SOURCES AND CONTINENTS OR
THROUGH THE TECHNIQUES CHARRING
VEGETABLES, SMOKING VEGETABLES,
SLOW ROASTING, SEARING ALL
THESE ARE THINGS THAT CAN HAVE
AN EFFECT AND SOME OTHER
INGREDIENTS FLAVOR.
MY GOAL THROUGH ALL THIS IS TO
MAKE PEOPLE FEEL MORE CONFIDENT
IN COOKING.
THAT'S INCREDIBLE.
I SAW I READ SOMETHING ABOUT
HOW YOU MIX RAW VEGETABLES AND
COOKED VEGETABLES LIKE THE SAME
VEGETABLE TO THE SAME FLAVOR
BUT DIFFERENT TEXTURE IN ALL
THE COOKING.
I LIKE TO DO WHEN I CALL PEAKS
AND VALLEYS OR SWEET SOUR SPICY
SALTY AND THEN TEXTURE AS WELL.
SOFT CRUNCHY.
IN CASE THERE ARE TIMES OR
WOULD DO SOMETHING LIKE SUGAR
SNAP BEES THAT ARE CHARRED AND
SOME SMELLS ALSO TENDER NEAR
OTHER ONES THAT ARE JUST BARELY
RAW THEY'RE JUST PLANTS
WORKWEEKS QUICK SECOND AND
THEY'RE REALLY CRUNCHY SO YOU
GET THESE TWO TO DIFFERENT
FEELINGS TO DIFFERENT FLAVORS
FROM ONE VEGETABLE.
>> I LOVE THAT.
>> WHAT ARE WE MAKING TODAY?
TODAY WE'RE DOING ROASTED BEETS
AND WE'RE BASICALLY SIMPLY
ROASTED BEETS.
WE HAVE A KORAY OF GINGER AND
ORANGE AND WE WOULD TIE CHILI
WITH SOME VINEGAR AND SUGAR
THAT BECOMES THE BASE AND
THERE'S SOME ORANGE AND THEN
CASHEWS, SOME SORT
OF VINAIGRETTE.
THERE'S NO REAL VINAIGRETTE.
THIS BECOMES A VINAIGRETTE.
AS YOU GO AND THEN WE FINISH
WITH SOME CRISPY SUNCHOKES AND
THIS IS SOMETHING AGAIN WE TALK
ABOUT TEXTURE.
WE'RE BASICALLY TAKING
SUNCHOKES OTHERWISE KNOWN AS
KOUROUSSA FOLKS SAY SOME REALLY
PAPER THIN.
AND THEN WE PUT THEM IN A POT
OF OIL NO MORE LIKE 250 TO 75
AND WE COOKED THEM REALLY SLOW
UNTIL YOU END UP FINE LITTLE
CRISPS.
>> AND THEN ON TOP WITSELL
YEAH.
>> CRAZIEST ALL OF THAT.
MAN CAN I JUST ADD THE NEW
POTATO CHIP.
SO AND THEN WE'VE TAKEN
BEACHWEAR BEACH WE'RE USING
SOME BABY BEETS WITH RED GOLD.
>> CANDY CANE WHITE.
WE JUST GOT TINY LITTLE
BASICALLY IN A PAN WITH JUST A
SPLASH A LITTLE BIT OF VINEGAR,
SALT, OLIVE OIL 375 FOR ABOUT
30 TO 40 MINUTES FOR SOMETHING
THIS SIZE CUT UP INTO LITTLE
PIECES YOU CAN USE BIG ONES.
THAT'S FINE TOO.
I JUST I LIKE THE SIZE FOR THIS
KIND OF SALAD.
AND THIS IS ACTUALLY A GREAT
TIME OF YEAR FOR THEM BECAUSE
THEY ARE THE WEATHER STARTING
TO GET COLD SO THEY'RE STARTING
TO STARVING FOR ENERGY AND THEY
BECOME A LOT SMOOTHER THIS TIME
OF YEAR.
SO PRETTY TIMELY PEOPLE DON'T
LIKE BEETS.
>> THAT'S CRAZY TO ME.
I KNOW.
I THINK THAT'S BECAUSE SOME
OF YOU HAD THEM THE WRONG WAY
NOW.
>> NO RESTAURANTS ARE COOKING
THEM REALLY WELL.
AND THEN CLEAN THEM THE WAY
THEY SHOULD BE AND THEY'RE MUCH
MORE FLAVORFUL.
SO WE HAVE BASICALLY JUST THE
BEETS, LITTLE BIT OF OLIVE OIL,
SALT, PEPPER AND NOW PUREE THAT
I WAS TALKING ABOUT WHERE WE
TAKE GINGER AND WE KIND OF MAKE
OUR OWN JAPANESE PICKLED GINGER
WITH ORANGE AND CHILI AND A
LITTLE LIME.
SO IT'S A MIX OF FLAVORS AND
THEN WE'RE BASICALLY FROM THERE
SPREAD ACROSS THE BOTTOM, MAKE
A WHOLE BUNCH OF BEETS AROUND
AGAIN DIFFERENT COLORS,
DIFFERENT SIZES.
THEY DON'T ALL HAVE TO BE THE
SAME.
AND AT THE SAME TOKEN, IF ALL
YOU CAN GET IS IS RED BEETS
SCHOOL.
I WOULD CERTAINLY RECOMMEND
SHOPPING YOUR LOCAL SCHWANKE
FARMER'S MARKET FOR THIS TYPE
OF THING.
THIS IS SOMETHING THAT YOU
KNOW, YOU TALK ABOUT WHY THEY
FRESHLY IN SEASON.
AND THERE'S SOME.
I THINK THIS IS GREAT LOCALLY
CACHES.
WE TAKE HER CASHEWS.
WE PUT THEM IN SOME OLIVE OIL.
THAT'S HOW WE TOAST THEM SO
THAT THEY'RE EVENLY TOASTED AND
THE ALVO'S PICKED UP SOME
OF THE FLAVOR.
SO IT'S ITS OWN KIND OF LIKE
CASSEROLE SOME MORE.
SO HERE WE TALKED ABOUT USING
SOMETHING A MORE THAN ONE WAY
WE HAVE FRESH ORANGE AND THEN
WE'LL PICK RHUBARB AND THEN AND
THEN WE ERMS I'D LIKE TO USE A
LOT OF HERBS IN THE COOKING.
I THINK IT'S ANOTHER COMPONENT
OF FLAVOR THAT A LOT OF PEOPLE
FORGET ABOUT.
SO WE'RE USING A FAIR AMOUNT.
AND THEN AGAIN TEXTURE REALLY
IMPORTANT.
>> SO WE'RE UNFAIREST THAT
THESE CHIPS YOU CAN YOU CAN
CERTAINLY MAKE THE SALAD
WITHOUT BUT THE TEXTURE REALLY
MAKES IT EXCITING AND THEN A
LITTLE MORE ERB'S AND THEN AT
THE END LOTS OF CAPTIOL AND YOU
SAID SALAD IS A SALAD OR IS IT
I MEAN CAUSE I MIGHT EAT THAT
AS A WHOLE DISH THAT IS
BEAUTIFUL.
>> WHAT ELSE IS IN THE BOOK
THAT YOU HAVE THAT YOU MIX ALL
THESE DIFFERENT TEXTURES AND
FLAVORS?
>> IT'S VERY CONVENTIONAL FOR
IT'S NOT A VEGETARIAN BOOK
WHICH VERY MUCH BEFORE DOES
PLENTY OF MEAT AND FRESH
VEGETABLES I THINK ARE THE
THING THAT I LIKE TO FOCUS ON
THE MOST.
THERE'S A SALAD IN THERE.
AGAIN ARE USES A SALAD OR NOT.
IT'S MEANT TO BE THAT SORT
OF APPETIZER SALAD.
THERE'S ONE WITH BROCCOLI WHERE
WE GRILL OR YOU COULD DO AN A
BOILER SO IT'S CHARD IT'S
CARAMELIZED WHICH AGAIN I KNOW
YOU HAVE A YOUNG ONE RUNNING
AROUND SEAHAKWS I STARTED CHARR
VEGETABLES.
MY KIDS LIKE TO EAT THEM MORE
THAN WHEN THEY WERE JUST BOILED
REALLY SWEET RICE.
THAT IS A GENIUS.
OKAY, BEFORE I LET YOU GO I
HAVE ONE TIP AND DON'T TELL MY
GRANDMOTHER WHAT IS A SECRET
INGREDIENT YOU WOULD HAVE FOR
MAKING THE MOST FLAVORFUL PASTA
SAUCE TOMATOES AND TOMATOES AND
GOOD OLIVE.
>> OKAY.
>> SPEAKING OF SEBADOH DATABASE
THIS IS I JUST TYPED FAMILY AND
SAID HAVE YOU ACTUALLY MADE
THAT SALAD YET?
AND SHE SAID NOT YET.
I'M STILL TOO BUSY EATING
SPAGHETTI WITH MY.
IT'S LIKE MOST MOMS, RIGHT?
WE DON'T GET TO COOK WHAT WE
WANT.
OKAY.
WANT. OKAY. HIS RECIPES ARE ON OUR WEBSITE.
SO NO MORE EXCUSES FOR BORING
SALADS IN THE DAYS OF RUNNING
UP TO THE ELECTION.
WE'RE SEEING AS WE'RE SEEING
SOCIAL MEDIA POSTS THAT MAKE
YOU WONDER WHAT IS TRUE.
I DON'T KNOW.
WHEN WE COME BACK, WHAT KING5
IS DOING TO VERIFY THOSE
STORIES.