♪♪ >>> THIS MORNING ON "TODAY
FOOD," MAKING USE OF ALL OF THE BEAUTIFUL SPRING PRODUCE YOU'RE
SEEING IN YOUR GROCERY STORE. >> "TODAY" CONTRIBUTOR,
ELIZABETH HIGH SCHOOL IS GOING TO MAKE A PASTA SALAD WITH A
HOMEMADE VINAIGRETTE. >> WE HAVE A SPECIAL GUEST HERE.
KATHIE LEE. >> KATHIE LEE.
>> SHE WASN'T COOKING ON THE 10:00 HOUR.
I'M EATING ON THE 9:00. >> ASPARAGUS RIGHT NOW, I'M
TELLING YOU, IT COULD SHOT BE ANY FRESHER OR WONDERFUL.
WE HAVE ASPARAGUS AND CREAM CHEESE.
AND GORGETTA. IT'S BEEN COOKING.
AND NOW, WE'RE GOING TO USE THE SAME WATER.
I HATE TO WASH PANS. THIS IS A LITTLE TRICK, IF YOU
SNAP IT, WE KNOW WHERE THE WOODY PART ENDS.
YOU CAN SNAP IT. >> ISN'T THAT AMAZING.
LOOK. I SNAPPED IN THE SAME SPOT.
>> PUTTING THIS IN THE PASS KA
PASTA WATER. >> THEN, WE DON'T WASH A BUNCH
OF POTS. THESE ARE BEAUTIFUL GULF SHRIMP.
>> WHAT ARE YOU PUTTING ON IN. >> THIS IS LIQUID CRAB BOWL.
IT'S A LIQUID CRAB BOWL. IT'S AN EASY WAY TO GET
BEAUTIFUL FLAVOR. >> HOW DO YOU KNOW THAT THE
SHRIMP IS COOKED? >> PINK ALL THE WAY THROUGH.
>> IT GETS HAPPENS QUICKLY. >> YOU DON'T WANT TO OVERCOOK
IT. IT WILL BE RUBBERY.
>> AND YOU HAVE ICE CUBES IN THE WATER.
>> ONCE IT'S DONE, GOES INTO OUR ICE BATH.
WE WANT TO SHOCK IT. >> BLANCHING THE SHRIMP.
>> WE'RE TO BAD SHRIMP, WHICH NOBODY LOVES.
>> ARE YOU LIKING IT? >> SO GOOD.
>> THIS IS IMPORTANT. EVERYBODY SHOULD KNOW A FEW
THINGS IN LIFE. YOU SHOULD KNOW HOW TO COME OUT
OF THE RAIN. YOU NEED TO CHANGE A TIRE.
AND EVERYBODY NEEDS TO MAKE A VINAIGRETTE.
>> YOU SHOULD KNOW HOW TO MAKE A VINAIGRETTE.
>> WE'RE GOING TO START WITH A LITTLE HONEY.
>> OOH. >> WE HAVE OUR VINEGAR.
>> WHAT KIND OF VINEGAR? >> APPLE CIDER.
ANY WORKS BEAUTIFULLY, THOUGH. ONE TO THREE.
ONE PART ACID TO THREE PARTS OIL.
I ADDED THAT -- I WAS ABOUT TO TELL YOU THAT'S WHAT YOU DON'T
NEED TO DO. YOU WANT TO ADD YOUR MUSTARD AND
THAT'S GOING TO DO IT. LIKE THE MARRIAGE COUNSELOR
BETWEEN THE OIL AND THE VINEGAR, IT'S GOING TO HOLD IT TOGETHER.
TWO THINGS THAT DON'T WANT TO STAY TOGETHER.
AND THAT'S GOING TO HELP BRING IT TOGETHER.
>> WHAT WAS THAT? >> A LITTLE BIT OF GARLIC.
>> I SEE MAYO HERE. >> I LIKE A LITTLE CREAMINESS IN
MY PASTA SALAD. >> MAYONNAISE MAKE YOU FEEL
GOOD. >> EXACTLY.
EVERY RECIPE HAS HAS FOR VINAIGRETTE,SLOWLY DRIZZLE THE
OLIVE OIL. THEY DIDN'T ADD THAT BECAUSE
THEY NEEDED EXTRA WORDS. IT IS THAT IMPORTANT.
WE HAVE OUR PASTA. I'M GOING TO LET YOU START
PUTTING THE DRESSING IN. >> JUST POUR IT ON?
>> OUR PEAS AND ASPARAGUS. PUT ALL OF THAT IN.
WE HAVE SOME PEAS FLYING. AND THEN, WE TOSS IT.
LADIES, DO WE LOVE IT? >> IT'S DELICIOUS.
>> IT'S SO FRESH. >> DO THE PEAS HAVE TO MAKE IT
INTO THE BOWL? >> FRESH PEAS ARE FANTASTIC.
FROZEN PEAS, DON'T COOK THEM. >> I CAN'T WAIT TO TRY THIS.
>> YOU CAN'T USE PARMESAN CHEESE, WHAT CHEESE DO YOU USE?
>> GOAT CHEESE.