>> AND NOW WE ARE HERE IN THE
KITCHEN WITH KATY MEYER OF THE
TRUMPET BLOSSOM CAFE IN
IOWA CITY.
AND WE'VE GOT SOME COOKED BEETS
HERE.
WHAT ARE WE GONNA DO WITH THESE?
>> WE ARE GOING TO PICKLE THESE.
AND WE HAVE BOILED THEM, SO
THEIR SOFT AND THE PEELS OF THE
SKINS ARE GONNA PEEL RIGHT OFF,
AND THEN WE'RE GONNA USE THESE
SPICES HERE IN OUR PICKLING
LIQUID.
AND THEY'RE SIMILAR TO THE
SPICES YOU WOULD USE IN CHAI
TEA, SO THEY'RE KIND OF LIKE
CHAI-SPICED PICKLED BEETS.
>> WOW.
>> YEAH.
>> IT'S SMELLS WONDERFUL IN
HERE.
>> YES, IT DOES.
>> ALL RIGHT, SO HOW DO WE
START?
>> OKAY.
SO THE FIRST THING WE'RE GONNA
DO IS WE'LL GET THE LIQUID
GOING.
SO WE'LL TURN THAT ON HIGH.
AND THIS IS SOME APPLE CIDER
VINEGAR, WHICH I ENJOY.
YOU CAN ALSO USE WHITE VINEGAR.
THAT'S FINE.
AND THEN THIS IS JUST WATER.
IN ABOUT EQUAL AMOUNTS.
AND THEN WE'VE GOT SOME SUGAR
AND A LITTLE SALT AND THEN
CINNAMON STICK, WHICH WE'LL
BREAK AND THEN SOME BLACK
PEPPERCORN, CARDAMOM PODS, WHICH
IS REALLY KIND THE MAIN CHAI
FRAGRANCE.
>> THE THING THAT GIVES IT THAT
WONDERFUL SMELL.
>> YEAH.
FENNEL AND CLOVES.
AND THESE ARE ALL WHOLE SPICES,
WHICH IS WHAT WE WANT TO USE
WHEN WE PICKLE TO REALLY GET ALL
OF THE FLAVOR AND THE FRAGRANCE
FROM THE SPICES.
SO THAT'S GOING.
WE DON'T HAVE TO DO ANYTHING
ELSE TO THAT.
NOW WE'LL GET THE BEETS READY.
I'LL PUT GLOVES ON.
>> BECAUSE?
>> BECAUSE OTHERWISE MY HANDS
WOULD RED FOR THE REST OF THE
DAY, WHICH IS FINE, BUT...
>> [ LAUGHS ]
>> YEAH.
MAYBE A LITTLE SUSPECT.
SO THE SKIN JUST COMES RIGHT OFF
WHEN THEY'RE BOILED.
AND THEY'RE A LITTLE SOFT.
THEY'RE NOT GONNA FALL APART OR
ANYTHING.
AND THESE WERE -- THERE WERE
SOME RED BEETS
AND SOME GOLDEN
BEETS AND SOME WHITE BEETS IN
HERE, TOO, SO.
>> OH, WOW.
>> YEAH.
>> AND THAT'S THE COLOR THAT SO
MANY OF US ARE USED TO SEEING
WHEN WE SEE PICKLED BEETS.
>> YEP.
>> THE RED RED.
>> THE DEEP RED.
>> ARE THERE DIFFERENT FLAVORS?
DO THEY ALL TASTE DIFFERENT?
>> YOU KNOW, I WOULD SAY THAT
THEY ALL PRETTY MUCH TASTE THE
SAME.
YEAH, I THINK MAYBE YOUR MIND
MIGHT PLAY A TRICK ON YOU AND
YOU THINK THAT THE DARK RED ONES
ARE LITTLE BIT HARDIER,
EARTHIER, BUT I THINK IF YOU
CLOSED YOUR EYES, THEY WOULD
PROBABLY ALL TASTE THE SAME.
>> ALL RIGHT.
AND YOU JUST SLICE THEM UP?
>> YEAH.
WE COULD, FOR SURE, HAVE A
CUTTING BOARD.
YOU COULD CUBE THEM OR CUT THEM
IN WEDGES.
I'LL JUST SLICE THEM LIKE THIS.
SO THIS LIQUID IS BOILING.
IT'S READY TO GO.
WE'RE GONNA CAREFULLY POUR IT
OVER OUR SLICED BEETS.
AND YOU CAN SEE HOW SOME OF THE
LIQUID HAS BEEN ABSORBED BY THE
SPICES.
>> MM-HMM.
>> YOU CAN SMELL IT.
IT'S NICE.
>> AND IT SMELLS WONDERFUL.
>> YEAH.
>> AND THEN DO YOU JUST PUT THEM
IN THE FRIDGE?
>> IF YOU'RE GONNA PUT THEM IN
THE FRIDGE, WHICH IS WHAT WE
NORMALLY DO, YOU WANT TO LET
THEM COME TO ROOM TEMPERATURE
JUST SITTING OUT SO THAT ALL OF
THE FLAVOR STAYS IN THERE.
AND THEN, WHEN THEY'RE COOL, YOU
CAN PUT THEM IN THE FRIDGE OR WE
COULD, AT THIS POINT, IF WE WERE
SUPER AMBITIOUS AND HAD BUSHELS,
WE COULD CAN THEM.
>> ALL RIGHT.
ALL RIGHT.
AND WE'D HAVE THEM ALL WINTER
LONG.
>> YEAH.
YEAH.
I WANT TO TRY SOME OF THIS.
>> YEAH.
LET'S DO THAT.
>> MM.
THEY ARE DELICIOUS.
>> MM-HMM.
>> AND YOU CAN TASTE THE NORMAL
PICKLED BEET FLAVOR, BUT THEN
THERE'S SOMETHING MORE.
>> YEAH.
YEAH.
>> THAT'S GOOD.
THAT'S REALLY GOOD.
>> YEAH.
SO THEY'RE NICE AND EARTHY.
AND, YEAH, YOU DEFINITELY GET
THE VINEGAR AND THE BEET FLAVOR,
AND THEN THERE'S JUST A LITTLE
BIT EXTRA IN THERE.
>> WONDERFUL.
>> YEAH.
>> ALL RIGHT.
WHAT ARE WE GONNA MAKE NEXT?
>> OKAY, SO NOW WERE ARE GOING
TO SAUTé SOME BEET GREENS.
SO WHEN WE GET IOWA BEETS, AND
SOMETIMES AT THE GROCERY STORE,
TOO, IT'S NICE BECAUSE YOU GET
THE GREENS WITH THE BEETS.
AND WHEN THEY'RE REALLY VIBRANT
LIKE THIS, THEY HAVE TONS OF
VITAMINS FOR YOU, SO IT'S
WONDERFUL TO USE THESE, TOO,
INSTEAD OF JUST GETTING RID OF
THEM.
>> RIGHT.
A LOT OF PEOPLE JUST TOSS THOSE.
>> YES.
SO WE JUST WASHED THEM.
YOU DON'T WANT THE STEMS.
YOU JUST WANT THE LEAVES.
AND THEN WE HAVE A PAN THAT'S
WARM.
WE'RE GONNA PUT SOME OLIVE OIL
IN IT.
SO WE'RE JUST GONNA SAUTé THE
GREENS WITH SOME OLIVE OIL AND A
LITTLE BIT OF GARLIC.
WE DON'T REALLY WANT TO BROWN
THE GARLIC.
AND WE REALLY, ACTUALLY, AREN'T
GONNA PUT A TON OF THE GARLIC ON
THE PLATE.
WE JUST KIND OF WANT TO FLAVOR
THE OIL WITH IT.
>> OKAY.
>> SO WE'LL SWIRL THIS AROUND.
AND IT'S NICE WHEN YOU HEAR IT
SIZZLE, BUT YOU DON'T WANT TO
LET IT SIZZLE TOO LONG.
SO WE'RE GONNA ADD SOME GREENS.
>> NOW, THESE GREENS, THEY LOOK
SO FRESH AND GREEN.
IF YOU GET BEETS WITH GREENS
THAT DON'T LOOK AS GOOD, WOULD
YOU --
>> I WOULD PROBABLY JUST THROW
THOSE IN THE COMPOST.
>> OKAY.
>> YEAH.
I MEAN, THEY'RE NOT GONNA
PROBABLY HURT YOU, BUT THEY'RE
NOT GONNA REFLECT WELL ON OTHER
BEET GREENS.
[ BOTH LAUGH ]
>> OKAY.
>> YEAH, IT WOULDN'T BE A GOOD
REPRESENTATION OF THE BEET GREEN
FAMILY.
>> YEAH.
>> AND SO YOU'RE WILTING THEM A
LITTLE BIT?
>> MM-HMM.
YEAH.
COATING THEM WITH THE OIL.
AND THEN WE'VE GOT A LITTLE
WATER, SO OUR PAN'S HOT ENOUGH
THAT THE WATER IS BASICALLY
GONNA TURN TO STEAM.
HOPEFULLY, WE'LL SEE.
>> HOW DO THEY COMPARE TO OTHER
GREENS FOR PEOPLE WHO HAVE NEVER
TRIED THEM?
>> SO THEY HAVE A UNIQUE FLAVOR.
THEY'RE PRETTY STRONG.
THEY'RE MAYBE A LITTLE BITTER.
THEY'RE SUPER EARTHY.
I MEAN, THE BEAT ITSELF IS A
REALLY EARTHY VEGETABLE.
AND THE GREENS TASTE LIKE THAT,
TOO.
SO, AGAIN, LIKE THE BEETS, NOT
FOR EVERYONE, BUT DEFINITELY
WORTH A TRY IF YOU'VE NEVER HAD
THEM.
AND THEN, YOU KNOW, WE'RE GONNA
ADD A BUNCH OF OTHER STUFF TO
THEM, TOO.
SO THEY'RE PRETTY INTENSE ON
THEIR OWN, BUT THEM WHEN WE
INCORPORATE SOME OTHER FLAVORS,
THEY SHOULD COMPLIMENT EACH
OTHER WELL.
EVERYTHING SHOULD WORK TOGETHER.
SO THESE ARE PRETTY MUCH READY.
THEY'VE WILTED DOWN, AND SOME OF
THE LIQUID HAS EVAPORATED.
SOME'S STILL IN THE PAN, AND
THAT'S FINE.
>> ALL RIGHT.
YOU NEED A PLATE?
>> YEAH.
ALL RIGHT.
>> AND THERE'S EVEN A LITTLE BIT
OF COLOR TO WHAT'S LEFT BEHIND,
SO THEY EVEN HAVE THAT RED COLOR
IN THE LEAVES.
>> YEAH, THE STEMS ARE SUPER RED
LIKE THE VEGETABLE.
SO THOSE ARE GONNA HANG OUT.
AND THEN WE'VE GOT SOME BEETS
HERE THAT WE'VE JUST TRIMMED AND
WASHED.
YOU COULD PEEL THEM, TOO.
WE'RE NOT GONNA PEEL THESE.
>> SO THESE ARE JUST RAW?
THEY HAVEN'T BEEN COOKED?
>> YEP.
EXACTLY.
THESE ARE TOTALLY RAW.
AND WE'RE GONNA USE JUST A
MANDOLIN.
THIS IS PRETTY MUCH FOR HOME
USE, AND THEY COME WITH A GUARD.
SO IF YOU'RE NOT USED TO USING
IT, PLEASE USE A GUARD.
YOU DON'T WANT TO CUT YOUR
FINGERTIPS OFF.
>> VERY SHARP.
>> YES.
>> SO YOU'RE JUST SLICING THOSE
UP FOR GARNISH?
>> YEP.
AND THEN I'LL BRING IT BACK.
SO THOSE ARE JUST GORGEOUS,
VIBRANT, FRESH BEETS.
>> OH, THE COLORS ARE WONDERFUL.
>> THEN WE'VE GOT SOME FRESH
LEMON JUICE.
AND I'M GONNA PUT SOME SALT AND
PEPPER ON THERE, TOO.
I WANTED TO MENTION THE GARLIC
IS FROM IOWA RIGHT NOW AND SO IS
THIS MELON AND THE TOMATOES.
>> OH, WONDERFUL.
>> SO WE'RE GONNA PUT SOME
TOMATOES, SOME REALLY LOVELY
CHERRY TOMATOES, ON HERE.
AND THEY'RE GONNA WANT TO FALL
ALL OVER, AND THAT'S OKAY.
>> [ CHUCKLES ] FALLING DOWN IS
NOT A FLAVOR.
[ BOTH LAUGH ]
>> YEP.
IT'S ALL GONNA END UP IN YOUR
MOUTH, SO.
THEN WE'VE GOT SOME DICED MELON
AND SOME PISTACHIOS, WHICH WAS A
SPLURGE TODAY.
I DECIDED TO GO WITH PISTACHIOS.
WE COULD DEFINITELY USE ANY KIND
OF NUT THAT YOU LIKE.
WALNUTS WOULD BE GOOD, PECANS,
CASHEWS, ALMONDS ARE GOOD, BUT I
WANTED PISTACHIOS TODAY, SO WE
GOT PISTACHIOS.
AND THEN WE'VE GOT SOME FRESH
BASIL AND MINT, ALSO FROM IOWA,
THAT WE'LL JUST TEAR AND PUT
OVER THE TOP TO ADD KIND OF A
BRIGHT NOTE TO EVERYTHING SINCE
THE GREENS ARE GONNA BE REALLY
EARTHY, AND THEN THE BEETS ARE
GONNA BE SUPER EARTHY, TOO.
THE MELON IS NICE AND SWEET.
AND THE TOMATO IS REALLY
LUSCIOUS AND JUICY AND SWEET.
THE NUTS ARE CRUNCHY AND JUST
PISTACHIOS ARE REALLY GOOD ON
THEIR OWN.
AND THEN THE MINT AND THE BASIL
WILL KIND OF BRING IT ALL
TOGETHER.
>> A REAL MIX OF A LOT OF
DIFFERENT THINGS.
WONDERFUL.
>> AND THAT IS THAT.
>> ALL RIGHT.
WELL, IT LOOKS WONDERFUL.
LET'S SEE HOW IT TASTES, TOO.
>> YEAH.
LET'S.
THANK YOU.
SO GET SOME GREENS.
>> MM-HMM.
LOSING MY TOMATO.
[ CHUCKLES ]
THAT IS DELICIOUS.
AND THE WARM GREENS REALLY ADD
SOMETHING SPECIAL.
>> MM-HMM.
>> THAT'S WONDERFUL.
CHEF KATY, THANK YOU SO MUCH.
>> THANK YOU SO MUCH, CHARITY.
IT WAS A PLEASURE.