Four filets of salmon,
this is masala rub that has curry, it has masala mix.
Garam masala of course.
Garam masala, it has a little bit of paprika.
You put that on with a little bit of salt and pepper,
cook it two or three minutes, skin side down,
flip it, finish it seven-eight minutes,
'til it's medium rare.
Then we also have a yogurt mix,
which has a little bit of honey in it.
Also has lemon zest, has lemon juice of course.
Lemon juice.
Those in, a little bit of each of the spice.
It also has some mint to it.
Lovely. And a squish of honey.
And a squish of honey, yes.
And then that just serves it with it at the top.
Gorgeous, and that's literally dinner in way less
than 30 minutes, it's like a 15 minute dinner.
There's nothing like taking yogurt and just adding spices.
So we're gonna make a bitter green salad now.
We have three oranges that we peeled, cut into quarters,
and in small pieces like that.
We add a little bit of vinegar to it to let it sit.
And now we're gonna take some fresh herbs,
oregano and shallot.
Now the thing about this is,
it's a great tip and you know this;
if you take onion or shallot and let it sit in vinegar
for 10 or 15 minutes, it kind of quick pickles
and it gets the bite out of it, which is really nice.
It takes away the edge of it, yep.
And this is actually very similar,
my mom is Sicilian and oregano, citrus and onion,
in this case it's shallot, but it's so common,
it's a classic.
Yeah, and you take bitter greens, you can take endive,
radicchio, whatever, about 12 cups and it's really nice
with the sweetness of the orange.
We also have some olives, we put in a little bit of walnuts
that have been toasted
and we have some fresh chevre goats cheese.
I'm just adding extra lemon juice, it's fun!
What are you doing?
I'm just adding extra lemon, it's fun.
You're just gonna stick with that the whole time, right?
(Rachael laughs)
It's making me happy, it's fun.
And some oil.
Yep.
In my favorite cruet by the way.
Aw, you're sweet, thank you.
One of the great tricks by the way,
if you want a creamy salad dressing,
is fresh chevre or goat cheese, mixes in and-
It turns it into a creamy dressing.
So just let this sit for a few minutes,
it gets very, very creamy.
So we take two lbs of squash, peel it.
We have some in the oven, we roasted these
for half an hour, let's go grab them, we'll take them out.
Okay.
Little oil and salt.
Here, we'll put it back here.
Okay, we'll grab this.
Put that in a bowl.
Ah, lovely.
Most of them are out.
Lovely.
So, this is a great technique, it's from Indian cooking
called Tarka, and you take oil
and you take herbs and infuse them for a few minutes.
It says coconut, sesame seeds, mustard seeds, cumin-
Smells amazing.
Little garlic.
Ah, wow!
It takes three or four minutes and you get that spice
in the oil, and then you can coat anything you want
and put it on top of anything.
Can I put this right here?
Put it right in there. Okay.
So instead of just roasted vegetables
or steamed vegetables, the tarka,
the spice in the oils just really terrific.
Oh God, it smells amazing, Chris.
(audience applauses)
Platter this.
You know I love cooking with Rachael,
she does all the work.
(Rachael & audience laugh)
I just feel so useless
if I'm not doing something in the kitchen.
This is a recipe I got from PR Chung,
from Dikar Synagogue, we were there a couple years ago.
You take some honey, you cook the mangoes down in the honey
for about 20-25 minutes,
add a little lime juice when it's done.
And you make a rice pudding instead of a porridge they use,
with coconut and coconut milk
and a little bit of rice and water
and you finish with a little mango on top.
This is the coconut and the coconut cream we cooked briefly.
Oh wow.
(audience applause)
Oh my gosh.
My mom would love that, she loves rice pudding.
The final recipe is from a friend of mine
in Portland, Maine, Brianna Holt.
She co-owns the Tandem Bakery.
It's in an old gas station
and she makes really interesting baked goods.
This is a ginger chocolate scone.
Yum!
Mmm.
I'll say that again, this is a ginger chocolate scone,
they're absolutely fabulous.
(Rachael laughs)
So she mixes up the butter, some of the flour.
It first does that, mixes this together,
she has a cup of chocolate, a cup of ginger.
But the problem is of course, how do you grate the ginger?
She uses powdered ginger, fresh ginger
and crystallized ginger.
And these are the scones, which are to die for.
Shall we have a scone together?
I think we're gonna have a scone, yeah.
We're gonna have a scone. Cheers.
Scone cheers.
(audience applause)