>> AND NOW WE'RE IN THE KITCHEN
WITH MICHAEL BAILEY OF THE
EMBASSY CLUB IN DES MOINES, AND
WE'RE GOING TO COOK WITH BLACK
WALNUTS.
AND HONESTLY, THE ONLY THING
THAT I HAVE EVER SEEN ANYBODY
COOK WITH BLACK WALNUTS ARE
COOKIES.
SO WE'RE NOT GONNA MAKE COOKIES
TODAY, THOUGH.
>> NO, WE'RE TAKING BLACK
WALNUTS AND KIND OF GOING A
DIFFERENT COUPLE OF SAVORY
ROUTES WITH THEM.
I DIDN'T WANT TO DO THE
TRADITIONAL JUST BLACK WALNUT
AND CHOCOLATE CHIP COOKIES, SO
WE'RE GOING TO TAKE A LITTLE BIT
OF SAVORY APPLICATIONS TO THEM.
AND WE'RE GONNA START OFF WITH A
BLACK WALNUT SOUP.
A LITTLE BIT OF EXTRA VIRGIN
OLIVE OIL.
AND UNSALTED BUTTER.
YOU ALWAYS WANT TO USE UNSALTED
BUTTER BECAUSE THE SALTED BUTTER
OBVIOUSLY HAS SALT IN IT.
YOU WANT TO BE ABLE TO ADJUST
YOUR SEASONING AS YOU GO.
>> AND BUTTER MAKES EVERYTHING
BETTER, RIGHT?
>> ABSOLUTELY.
BUTTER MAKES EVERYTHING BETTER.
AND OUR NEXT INGREDIENT, BACON,
REALLY MAKES EVERYTHING BETTER.
THAT'S THE KEY.
THIS GIVES IT A LITTLE BIT OF
DEPTH, SMOKINESS.
IT REALLY COMPLIMENTS THE FLAVOR
OF THE WALNUTS.
A FEW MORE OF OUR RED ONIONS.
CELERY.
WE WANT TO COOK THIS UNTIL THE
BACON IS FULLY COOKED AND THE
ONIONS BECOME JUST A LITTLE BIT
TRANSLUCENT.
ONE OF OUR GARNISHES FOR THE
DISH IS WE TAKE A LITTLE BIT OF
CIABATTA BREAD, AND WE'RE GOING
TO CUT IT INTO 2-1/2 TO 3-INCH
LONG PIECES, TOAST THEM IN THE
OVEN.
NEXT, AFTER THIS COOKS FOR A
LITTLE BIT, WE WANT TO ADD OUR
CHICKEN STOCK, A LITTLE HEAVY
CREAM.
WE'RE GONNA ADD THE BLACK
WALNUTS TO THIS MIXTURE, AND
THEN TRANSFER IT TO A SOUP POT.
AND WHAT WE WANT TO DO HERE IS
BRING THIS MIXTURE UP TO A BOIL
AND THEN SIMMER IT WITH NO LID
FOR 20 TO 25 MINUTES.
NEXT, I'M GONNA STRAIN THE SOLID
INGREDIENTS FROM THE LIQUID AND
WE'LL ADD THEM AT TWO DIFFERENT
TIMES.
SO THE WALNUTS GO INTO THE
BLENDER.
AND THE WHOLE IDEA IS TO HAVE
THIS PERFECTLY SMOOTH BECAUSE
THE WALNUT MEAT HAS A LITTLE BIT
OF A GRAINY TEXTURE.
NOW YOU KNOW THAT IT'S SAFE, YOU
GOT IT STARTED, I WILL SLOWLY
ADD THE REMAINDER OF THE LIQUID.
I'M GOING TO TAKE A LOOK AT IT
NOW WITH MY SPOON, AND I WANT TO
SEE A LITTLE BIT OF THE TEXTURE.
SEE HOW IT KIND OF COATS THE
SPOON?
>> MM-HMM.
>> THAT'S EXACTLY WHAT I'M
LOOKING FOR FOR THE THICKNESS OF
THIS SOUP.
AND WHAT I WAS TRYING TO DO WITH
THIS PARTICULAR DISH IS GIVE IT
KIND OF AN ESPRESSO KIND OF
FEEL.
THIS IS JUST THE FUN
PRESENTATION SIDE OF IT.
WE'RE GONNA FILL UP OUR LARGE
COFFEE CUP...
ABOUT 3/4 OF THE WAY FULL.
AND WE'RE GOING TO ADD OUR
TOASTED CIABATTA BREAD THAT WE
DID A LITTLE EARLIER.
AND THIS IS FOR PEOPLE'S LOVE OF
DIPPING.
SO YOU CAN KIND OF IMAGINE THESE
AS KIND OF LIKE FALSE BISCOTTI
FOR YOUR ESPRESSO.
>> ALL RIGHT.
>> AND TO FINISH IT OFF, THIS IS
JUST A LITTLE UNSWEETENED
WHIPPED CREAM.
WE'RE GONNA PUT A LITTLE BIT OF
THAT ONE THE TOP -- A LITTLE
SWIRL.
THAT WILL HELP ADD A LITTLE
CREAMINESS TO IT.
AND THEN, AT MY CLUB, WE GROW
OUR OWN MICROGREENS.
THESE ARE SOME AMARANTH GREENS.
AND A LITTLE BIT OF MIXED BEET
GREENS JUST TO ADD A LITTLE BIT
OF AN EXTRA TEXTURAL FLAVOR AND
A LITTLE BIT OF BRIGHTNESS TO
THE DISH.
>> RIGHT.
IT'S BEAUTIFUL.
>> THERE YOU GO.
BLACK WALNUT SOUP.
SO WE'RE GOING TO DO A BLACK
WALNUT RISOTTO IN A PRESSURE
COOKER.
>> ALL RIGHT.
SO WE'RE REPLACING THE RICE WITH
BLACK WALNUTS?
>> ABSOLUTELY.
WE'RE GOING TO START OFF WITH
SAUTÈING SOME YELLOW ONIONS IN
A LITTLE BIT OF EXTRA VIRGIN
OLIVE OIL.
YOU JUST WANT TO START THESE OFF
IN A PAN.
THEY DON'T NECESSARILY GET
BROWN.
YOU JUST WANT TO GET THEM A
LITTLE BIT TRANSLUCENT.
THIS IS A 1/4 CUP OF SWEET
VERMOUTH.
YOU WANT TO STAND BACK A LITTLE
BIT.
>> ALL RIGHT.
I WILL.
>> THIS MIGHT FLAME UP A LITTLE
BIT.
>> WHOO.
>> THE SWEET VERMOUTH IS GOING
TO DO TWO THINGS.
IT'S GOING TO HELP NEUTRALIZE
THE TANNINS IN THE WALNUTS, AND
IT'S GOING TO GIVE IT JUST A
LITTLE DEPTH OF FLAVOR.
YOU WANT TO JUST COOK THIS UNTIL
THE FLAMES SUBSIDE 'CAUSE YOU
WANT TO TAKE OUT ALL OF THE
ALCOHOL OUT OF THE SWEET
VERMOUTH AND JUST LEAVE THE GOOD
FLAVOR, OTHERWISE IT'S GONNA
HAVE KIND OF A BITTER FINISH
WHEN IT'S DONE.
>> OKAY.
>> NOW WE'LL ADD OUR BLACK
WALNUTS.
AND WE WANT TO SIMMER THIS AND
COOK THIS UNTIL THE VERMOUTH IS
PRETTY MUCH DRY.
BUT WE WANT TO COAT THE WALNUTS
IN IT SO THEY'RE BRINGING IN A
LITTLE BIT OF FLAVOR INTO THE
PRESSURE COOKER.
>> RIGHT.
AND WHY ARE YOU GOING TO COOK
THEM IN THE PRESSURE COOKER?
>> WELL, THE PRESSURE COOKER'S
GOING TO DO TWO THINGS.
ANY RISOTTO TAKES ABOUT 25 TO 35
MINUTES COOKING TIME.
>> MM-HMM.
>> AND IF WERE TO COOK THE
WALNUTS IN THE MUSHROOM STOCK
THAT WE HAVE HERE FOR 25 TO 35
MINUTES, WE WOULD HAVE THIS
PURÈE OR END UP WITH THIS KIND
OF MUSH.
>> MUSH.
>> AND WHAT THE PRESSURE COOKER
WILL DO -- IT COOKS IT UNDER
PRESSURE, AND IT WILL KEEP THE
WALNUTS IN THEIR FORM, BUT ALLOW
ALL THEIR NATURAL OILS AND
NATURAL FLAVORS TO GO OUT INTO
THE SAUCE THAT WE'RE GONNA USE
FOR THE RISOTTO.
>> OKAY.
>> WHAT WE'RE GOING TO DO IS SET
IT FOR 25 MINUTES, AND WHILE
THAT TIME'S GOING,
WE WILL START
PREPARING THE MEAT OF THIS
VEGETARIAN DISH.
JULIA CHILD HAD A GREAT SAYING
THAT, YOU KNOW, WHEN YOU'RE
COOKING MUSHROOMS, DON'T CROWD
THE PAN BECAUSE YOU WANT TO
RELEASE THE GREAT FLAVOR FROM
THEM, YOU WANT TO GET THEM GOOD
AND GOLDEN BROWN.
BASICALLY, TO HELP RELEASE A
LITTLE BIT OF THE LIQUID FROM
THE MUSHROOMS, A LITTLE BIT OF
SALT.
I LIKE USING KOSHER SALT.
IT'S JUST A NICE HEAVY-GRAINED
SALT.
AND A LITTLE BIT OF CRACKED
BLACK PEPPER.
WHAT WE'RE LOOKING FOR -- I'M
JUST KIND OF FLIPPING THEM OVER
AND LOOKING FOR A LITTLE BIT OF
BROWN COLOR, A LITTLE
CARAMELIZATION ON THEM.
THAT'S JUST GONNA HELP REALLY
ENHANCE THE FLAVOR.
YOU CAN HEAR THE SIZZLE.
I DON'T KNOW IF YOU CAN SMELL
THOSE, TOO.
>> YEAH.
>> THESE MUSHROOMS ARE FANTASTIC
IN FLAVOR AND JUST NICE AND
MEATY.
ANY RISOTTO, THE WHOLE THOUGHT
IS TO HAVE A NICE CREAMY TEXTURE
TO THE RICE.
>> UH-HUH.
>> IN THIS CASE, WE'RE USING THE
BLACK WALNUTS.
>> UH-HUH.
>> SO WE'RE GONNA TAKE THE MIX.
OH, WOW.
THAT SMELLS DELICIOUS.
SO IF YOU'D LIKE TO LADLE OUT
JUST TWO NICE LADLES -- A LITTLE
BIT OF THE BROTH AND THE
WALNUTS.
GREAT.
AND THIS IS GONNA BE ABOUT 1/3
OF OUR MIX.
GREAT.
>> YEAH.
>> YOU CAN SEE INSIDE THERE.
THAT LOOKS LIKE I ADDED CREAM
AND BUTTER TO THIS.
>> RIGHT.
>> AND THAT'S WHAT'S GONNA HELP
KEEP THIS VEGETARIAN.
NOW WE'RE GONNA ADD THIS BACK TO
THE REST OF OUR MIX IN OUR
PRESSURE COOKER.
AND IF YOU WANT TO GIVE THAT A
QUICK STIR.
>> SURE.
>> I'M GOING TO ADD A LITTLE BIT
OF PARMIGIANO REGGIANO.
>> ALL RIGHT.
>> JUST A LITTLE --
>> A MORE TRADITIONAL RISOTTO.
>> YEAH, A LITTLE MORE
TRADITIONAL, AND IF SOMEBODY
DOESN'T STOP ME, I'M GONNA SHAVE
THIS WHOLE BLOCK IN HERE.
>> YEAH.
GO AHEAD.
[ BOTH LAUGH ]
>> SO IF YOU'LL JUST GIVE THAT A
QUICK STIR FOR ME, I THINK WE
CAN START PLATING.
THIS IS A PURÈE OF CARROT AND
TURMERIC.
AND THIS CARROT HAS A LOT OF
NATURAL SWEETNESS TO IT.
AND WE'RE GONNA USE THAT TO
COUNTERACT THE HEAVY FLAVOR OF
THE WALNUTS.
>> OKAY.
>> A LITTLE STRIPE DOWN THE
PLATE.
THEN WE'LL TAKE OUR BLACK WALNUT
RISOTTO HERE.
AND THIS IS FANTASTIC.
>> AND YOU STRAINED SOME OF THE
LIQUID OUT.
YOU DON'T WANT IT TO BE REALLY
SOUPY?
>> YEAH, I DON'T WANT IT TO BE
REALLY SOUPY, AND IF YOU FIND
THAT IT IS, YOU CAN TAKE A
LITTLE BIT OF THE LIQUID OUT,
BUT WE'RE JUST GONNA TAKE A
LITTLE BIT OF THIS BLACK WALNUT
RISOTTO AND PUT IT IN THERE.
>> ALL RIGHT.
>> AND THIS IS WHERE YOU CAN GET
A LITTLE ARTISTIC AND PUT JUST
WHATEVER REALLY LOOKS BEAUTIFUL
ON THE PLATE.
AND THESE MUSHROOMS LOOK
FANTASTIC.
WE HAVE JUST A LITTLE BIT OF
GREENS WE'RE GONNA ADD TO THIS
JUST AS A LITTLE BIT OF ADDED
BITTERNESS AND SOME COLOR.
AND FINALLY, THIS IS JUST A
LITTLE BIT OF INFUSED HERB OLIVE
OIL.
AND I'VE USED TARRAGON AND FRESH
THYME.
AND THIS IS KIND OF THE FUN
PART.
IT DOESN'T NEED TO GO, REALLY,
ANYWHERE.
YOU CAN JUST KIND OF PAINT THE
PLATE.
>> OH, IT'S SO BEAUTIFUL.
>> AND THERE YOU GO.
YOU HAVE A BLACK WALNUT RISOTTO,
CARROT PURÈE, AND SOME ROASTED
FALL MUSHROOMS.
>> YEAH, AND IT SMELLS SO GOOD,
TOO.