Pamelas Cooking With Love S01 E02
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00:00We're gonna blow some minds tonight.
00:02Let's do it.
00:04I love to cook, but I always have wanted
00:06to take things to another level.
00:08We're going to do some damage in this kitchen.
00:10Yay!
00:12I thought, I'm gonna bring really great chefs to me
00:14to cook together.
00:16There you go. There you go.
00:18I've done this before.
00:20I'm so lucky to be cooking
00:22next to these really incredible chefs.
00:24It's so good!
00:26I was gonna lick the beater, but I thought,
00:28that's not a good idea.
00:30That's unbelievable.
00:32I'm learning a lot.
00:34I love learning new things,
00:36so I'm gonna just soak it up like a sponge.
00:38My life is changed.
00:40I brought everyone.
00:42Now we're gonna have this yummy, beautiful dinner
00:44with family and friends.
00:46When you prepare food for somebody else,
00:48that's love, you know?
00:58My happy place is the kitchen.
01:00And the garden.
01:02I love it,
01:04and time just flies by.
01:06It's just a magical space.
01:08You're always inspired.
01:10Celebrating vegetables.
01:12You just feel good.
01:14And I've always loved to cook
01:16and share that with people.
01:18Hi!
01:20Hi, Pamela.
01:22How are you?
01:24Good.
01:26Hi.
01:28Hi, Pamela.
01:30Gabe Kennedy is coming to cook with me today.
01:32So wonderful to finally meet you.
01:34Nice to meet you.
01:36Can't wait to cook.
01:38He's an incredible chef.
01:40Wherever this journey takes us, I'm on board.
01:42I got my hair all over you.
01:44Sorry.
01:46It's still there.
01:48Off to a great start.
01:50My name is Gabe Kennedy.
01:52I'm the chef partner of Checker Hall Restaurant
01:54We could get one of these.
01:56I think we gotta use one in the desert, right?
01:58I love teaching.
02:00I also love learning.
02:02Staying curious to discover new things
02:04has always been a really enriching part of my life.
02:06I hope that Pamela
02:08enjoys the process.
02:10I'm glad you made it onto the island.
02:12A little bit of a trek.
02:14That's what makes it so special.
02:16I think it's gonna be a lot of fun working with Gabe.
02:18He's laid back. He's funny.
02:20So I'm really excited to see what we come up with together.
02:22And here
02:24is the barn.
02:26What do you think?
02:28Wow.
02:30We got everything.
02:32I'm really excited about today because
02:34I know you've got some great things on the menu.
02:36Today we're gonna have a picnic.
02:38This is my favorite way to eat.
02:40Just on the ground with a blanket.
02:42I'm really excited about it.
02:44This is pretty fancy for a picnic.
02:46The menu is unbelievable.
02:48The main attraction
02:50is a lion's mane sandwich
02:52topped with a fresh
02:54cabbage apple slaw.
02:56I know we're gonna make some galettes
02:58and I'm obsessed with them.
03:00A galette is a freeform pie.
03:02We're gonna make two different versions, a sweet and a savory.
03:04We'll make some mini hair galettes
03:06with cardamom, cinnamon, almond
03:08and turbinado sugar on top.
03:10And then for our savory galette
03:12we have some fresh tomatoes.
03:14Right.
03:16And we are going to create some
03:18cheese to go on the bottom.
03:20That's gonna be so good.
03:22And then a salad of fresh asparagus,
03:24currants,
03:26herbs.
03:28We're gonna take that cashew base
03:30and build it into a little bit more
03:32of a creamy vinaigrette.
03:34We'll have a bountiful spread.
03:36Okay, so we're doing this.
03:38It's quite an ambitious
03:40menu.
03:42I'm ready.
03:44For the record, I am a lefty.
03:46That's okay.
03:48Who are the people eating tonight?
03:50My son Dylan, Dylan's girlfriend
03:52Paula, my friend Jeremy
03:54who came in from the south of France
03:56and Jonathan will be there, my
03:58assistant, partner in crime.
04:00Sounds great. Yeah, it's gonna be good.
04:02So first we are going to create some
04:04cashew cheese. Nice.
04:06We're gonna make the cashew cheese first
04:08because we're gonna use it in the tomato galette
04:10and the asparagus salad.
04:12Now these cashews have been sprouted.
04:14Sprouted means we've soaked them for
04:1612 hours or so. It's gonna make the
04:18nutrients more accessible. It's gonna soften them up
04:20for when we puree it and generally
04:22increase the health benefits.
04:24So into the blender we go
04:26and we are going to
04:28throw the clove of garlic in there.
04:30About a quarter cup nutritional
04:32yeast. A nutritional
04:34yeast is a godsend.
04:36It's packed with vitamin B12
04:38so important for a vegan diet
04:40and in the cashew cheese, it's kind
04:42of what makes it cheesy
04:44for those of you who've had cheese.
04:46And then
04:48zest of lemon, juice
04:50of lemon. Alright, and now
04:52a little bit of water.
04:54Oh.
04:56Fire that puppy up.
04:58Let's go.
05:00And then we're just gonna run this until
05:02it becomes silky.
05:04Let's do a little bit more water here.
05:06Okay.
05:12Killer.
05:14I can't wait to taste it.
05:16And then a pinch
05:18of salt.
05:20Alright.
05:22Let's check it out.
05:26Oh my god, that's so good.
05:28I do think that this could use another pinch of salt.
05:30What do you think? I think seasoning
05:32is what separates
05:34good from great. This is going
05:36to kind of kick the flavor. Okay.
05:42Alright, let's taste again.
05:46Oh, wow. Oh, that's good.
05:48I think even, like, one more.
05:50Once you taste it, and you're like,
05:52that's exceptional,
05:54that's when you stop.
05:58Well, this is the fun part, right?
06:04Nailed it. Oh my god, that's
06:06so good.
06:08Why do you put that on everything?
06:10That is so good.
06:12I'm so glad we made that. Me too.
06:14That's a life-changer. Life-changer?
06:16It's a life-changer. It's still in my heart.
06:18Let's throw this into
06:20a bowl.
06:22Great job. I feel like I've got
06:24cheese on my face. You do.
06:26Yeah.
06:28Okay. So,
06:30now we're gonna build a dressing
06:32for our asparagus salad.
06:36We're gonna start with our base
06:38of cashew cheese.
06:40And now, let's zest some
06:42lemon. As you do that, I'm gonna
06:44chop up some rosemary.
06:46You wanna juice that
06:48lemon in there?
06:50I'm gonna throw a little bit of this
06:52rosemary in here.
06:54Okay.
06:56Okay.
06:58Okay.
07:00I'm a big fan of black pepper, so
07:02I like to add a heavy
07:04amount.
07:06And then we just gotta mix it up. Okay.
07:08And give it a taste.
07:14It's so good. I actually think it could
07:16use a little bit more lemon. What do you think?
07:18I think it tastes amazing, because I haven't tasted it before.
07:20But you know. I'm gonna throw a little more
07:22lemon in. We'll see. You know how to squeeze a lemon.
07:24I know. Hey, listen. I squeeze
07:26a lot of lemon.
07:30My world. Oh, it's good.
07:32Nice. Better. Really good. Really good.
07:34It brought everything out. Yes.
07:36Beautiful. Very good. Now we're cooking.
07:38Okay, let's do
07:40the asparagus. So here's what
07:42we got going on. We have water. Yeah.
07:44Brought to a boil. Our ice bath.
07:46Have our asparagus.
07:48I'm gonna just trim off these
07:50ends. Okay. So we're really not
07:52gonna do too much to it. We're just gonna
07:54lightly blanch them, and then create
07:56this light salad. Is it worth
07:58saving?
08:01Here we go. We're just
08:03gonna heavily salt this.
08:05That's a lot of salt. Yeah.
08:07Don't worry. No, I'm not worried.
08:09I'm also gonna put a little bit of salt
08:11into the water that we're shocking with.
08:13Oh, that's cool. So into
08:15the pot we go.
08:17Lid stays off.
08:19Okay. We're just gonna watch it.
08:21You don't want mushy asparagus.
08:23Look how green that looks. So pretty.
08:25We're starting to see the green really
08:27come out. I like to just
08:29usually, like, take a little
08:31nibble. We still
08:33want some bite to it. We still want some chew.
08:35Yeah. Right. I think we're kind of done.
08:37All right. So now what we're gonna do is we're gonna
08:39kind of, like, lock in the
08:41color.
08:43And the key here is as long as
08:45we cook, we tend to shock.
08:47So if you blanch for two minutes,
08:49you can shock for two minutes.
08:51If you blanch for five, shock for five.
08:53That's a good rule.
08:55Now we're gonna build the
08:57thing. This is where the texture comes in.
08:59So we have some peas,
09:01currants for sweetness.
09:03A little bit of lemon
09:05zest. A little bit more lemon.
09:07Okay. Olive oil.
09:09All right. That looks good just as
09:11it is.
09:13We can tear some mint into
09:15here if you'd like. I do love mint.
09:17So we add a little more. And then...
09:19We're gonna put a little tarragon in there. I can
09:21smell it already. It's like licorice a little bit.
09:23And then we can just mix it together.
09:25And all this for the asparagus? All this for the asparagus.
09:27This is gonna be so cool.
09:29Now we're just gonna make sure that we season
09:31it up. Salt?
09:33Olive oil.
09:35That's a lot of salt. Okay, that was good.
09:37Well seasoned. So salt. Just a little bit more
09:39lemon.
09:43Okay. So maybe, like, a little salty.
09:45A little salty. That was my fault. It's okay.
09:47We'll just put a little more lemon.
09:49Because acid and salt are kind of
09:51opposite sides of the spectrum.
09:53So if something's too salty,
09:55I like to actually add acid.
09:57If something's too acidic, we can also
09:59add salt. Just understanding
10:01how flavor works,
10:03we have so much more opportunity
10:05to correct something. Let's try it now.
10:11Oh, that's good. See? You saved it.
10:13It's the balancing act.
10:15Knowing those corrections is important
10:17to confidence and,
10:19of course, saving valuable
10:21food. So here's what I'm gonna do.
10:23Just put some spoons of this sauce
10:25down. Wow.
10:27Kind of
10:29press it out to the side.
10:31That way, as we eat it, it'll blend.
10:33Gabe is just a real
10:35incredible artist with food.
10:37Perfect. Now, dress
10:39the peas on top. This looks
10:41so beautiful. It's the flavor
10:43combinations, the things that you wouldn't normally
10:45think about. We can add crispy bread
10:47crumbs. A little drizzle of olive oil.
10:49It's so exciting.
10:51I think that's the key. Look at that.
10:53We good?
10:55I know.
11:05Okay, so we're doing this.
11:07Gabe Kennedy and I
11:09have an incredible menu
11:11to put together. Fire that puppy up.
11:13Let's go.
11:15He's a lot of fun to cook with.
11:17You know how to squeeze a lemon.
11:19We have great chemistry.
11:21Now we're cooking.
11:23And it's gonna be delicious.
11:25Now it's time for the galettes.
11:27Oh, good. I love galettes.
11:29I do. I mean, I'm sorry.
11:31No, I love galettes, too. No, I do,
11:33because I've made a couple. They don't always turn
11:35out so good. I'm sure your galettes are
11:37great. Well, thank you.
11:39It's really hard to screw up a galette, but
11:41I have.
11:43Alright. Okay. So
11:45now we're gonna make the all-purpose pie dough.
11:47It's not different for the
11:49savory and the sweet, right? No, same, same.
11:51Oh, okay. Easy. You want big bowls? Yeah, let's do
11:53two big bowls. Here you go. This one's
11:55for you. Oh, thank you.
11:57So you're gonna start with three cups of all-purpose flour.
11:59Okay, so three of these.
12:01And as you're doing that,
12:03I'm also gonna prepare
12:05just a little bit of ice water. Okay.
12:07Because this vegan butter
12:09will melt so fast.
12:11So we have frozen butter and then
12:13ice water. Maybe that's been my problem.
12:15The butter hasn't been cold
12:17enough.
12:19If you want to put about three-quarters
12:21of a teaspoon of salt,
12:23whisk those together.
12:25And then
12:27what we're going to do is
12:29just sort of take these little bits
12:31of butter and
12:33pinch them through my fingers.
12:35Okay. And basically,
12:37well, yeah, these are really hard.
12:39They're really frozen.
12:41They're not strong enough.
12:45The more butter that's intact,
12:47the more kind of like flakiness we're gonna have.
12:49Okay. In a croissant, for example,
12:51there's all of these beautiful layers because
12:53between every layer of dough
12:55you have butter, and then as the butter heats up,
12:57the moisture evaporates and expands
12:59and creates a beautiful little... So you want a flaky crust.
13:01We like flaky crust. We don't like flaky
13:03people. No.
13:05It's really frozen in there.
13:07Probably take a chopper to do it if you want.
13:09Like this guy? Yeah.
13:11Let me see. Nice.
13:13This is great. Sorry, you gotta do your old-fashioned way.
13:15Okay, I'm gonna go the old-fashioned way.
13:17I mean, this was the way that my mom
13:19taught me to do it. Did your mom teach you how to cook?
13:21My mom's a great cook, actually. Yeah? Yeah.
13:23So you kind of grew up knowing you were gonna be a chef,
13:25or did you figure that out later on?
13:27I always loved
13:29entertaining. For me, food
13:31became this really powerful tool
13:33of bringing people together and
13:35honestly contributing to my family.
13:37And, you know, we were going through
13:39some things. It was a great way I could show up
13:41and be helpful in times
13:43where there was a lot of stuff that was also
13:45kind of out of my control.
13:47Food is a great connector.
13:49And everybody eats. It's true.
13:51So it's not something that's ever gonna go out of style.
13:53Rain or shine, what are you eating? You're always gonna eat.
13:57All right, so as we have little
13:59kind of pea-sized lumps,
14:01I'm gonna add a little bit of ice water into
14:03your dough, so we're gonna do about three-quarters
14:05of a cup. It's really cold.
14:07Just sort of like
14:09push it together. Oh, push it? Okay.
14:11Smush those pieces of butter.
14:13And we're just gonna kind of try to create
14:15a loose ball.
14:17And that way
14:19it stays nice and flaky.
14:21So I'm just gonna shape it. Yours looks so good.
14:23Yeah, you're there. I feel like there's still
14:25kind of lumps of flour in here
14:27and that's okay, right? Yeah, that's okay.
14:29Is it a little wet?
14:31Did I make it too wet?
14:33No. Okay. No, I poured
14:35the water. If anything, it's on me.
14:37Oh. Okay. Hey, oh.
14:39Sorry about that. So all you have to
14:41do is add flour if it's too... Yeah.
14:43This is perfect.
14:45So I'll just kind of remove it from
14:47here, right? We'll just sort of like
14:49form it into a loose
14:51dough ball. There we go.
14:53And then we'll put this in the fridge. Okay.
14:55Great. All right. Okay.
14:57So I'm just gonna do a little plastic
14:59wrap just so that it doesn't
15:01really oxidize. One.
15:03In the fridge.
15:05Yeah, yours looks great. That's a good one?
15:07That's a great galette. Well, I already know what I've done
15:09wrong on all my other galettes. It wasn't that cold.
15:11I'm gonna have to drill this
15:13into my head. I really want to be able to make, like,
15:15pastry. And with plant-based cooking, too,
15:17cooking, you know, pastries and stuff,
15:19you kind of think, eh, forget it. It's not gonna happen.
15:21But it can. It can.
15:23We did. We did it. It can. It happened. We did it.
15:25Yay! And now
15:27I'm gonna work on the filling
15:29for our savory galette,
15:31which is tomatoes. And then
15:33you're gonna work on the pear.
15:35Okay. Big knife, right? Big knife.
15:37Big knife, big heart.
15:39Okay. If it was me,
15:41I would cut it in half first.
15:43Okay, so here? Yep.
15:45Now, if we want to
15:47leave minimal waste, I like to take
15:49a little spoon. Minimal waste.
15:51And sort of use my thumb as a
15:53pivot point to just remove
15:55any of the
15:57seed. I see. I would have cut this
15:59away and lost half the pear.
16:01The little things you learn are really important.
16:03I'll work
16:05on the tomatoes. Here's something that I learned
16:07about tomatoes that I find
16:09not many people know.
16:11The strong part of the tomato
16:13is the shoulder. Okay.
16:15So if you're storing a tomato, it's best to
16:17store it upside down on the
16:19shoulder. And it prevents,
16:21like, molding or... Oh, wow.
16:23I didn't know that. It's pretty to have the different
16:25color tomatoes. Yeah.
16:27What has always excited me about food
16:29is that it is one of the
16:31most intimate interactions we have
16:33with the planet.
16:35So what I'm going to do here
16:37is just cut some thicker
16:39pieces. God, those tomatoes look good.
16:41The heirloom tomatoes? They're stunning.
16:45It's about what can we
16:47do as cooks to create something
16:49that's even better than we started
16:51with, and we're starting with something pretty darn good.
16:53So what we're going to do is
16:55lay all the tomatoes out
16:57and then season them with a little bit of
16:59salt to start drawing the
17:01moisture out. I wouldn't have thought of doing this
17:03either. That's such a better way to salt
17:05instead of just in a bowl. Do you want to
17:07flip them for me? Okay.
17:09And then what we can do is use that tomato
17:11liquid for a vinaigrette.
17:13Nice. Oh, what a good idea.
17:15We're going to just put these to the side and let them do
17:17their thing. Okay, so now
17:19would you like to start slicing
17:21the pear into little wedges?
17:23And I can
17:25work on this with you as well.
17:27I'm a little slower.
17:29One more. We got this.
17:31Yeah, you're a well-seasoned prep cook.
17:33Well-seasoned is the correct German.
17:35That's a nice way to put it.
17:37There you go. Even,
17:39consistent. There. Pretty good.
17:41Love what I'm seeing here. Chef approved.
17:43Really?
17:45All right, so into the bowl
17:47let's put some spices. Let's do
17:49a teaspoon of cinnamon
17:51and half a teaspoon of
17:53cardamom.
17:55We can add a little vanilla in here.
17:57Okay. Quarter cup of sugar.
17:59Yeah. And then we're going to
18:01add the tapioca starch.
18:03Starch is going to pull it together so we
18:05don't get a watery galette.
18:07And then we mix it
18:09with our hands. Yeah, just kind of toss to
18:11combine. Without killing
18:13the slices. Yeah, exactly.
18:15Don't wreck the pears.
18:17All right.
18:19We're going to use amaretto because
18:21it's a party.
18:23Oh, it smells good. Yeah.
18:25There we go. That's good.
18:29Mmm.
18:31Great. That tastes really good.
18:35Happy feet.
18:47Big knife, right?
18:49Big knife. Big knife, big heart.
18:51Can't lose. Yeah. Gabe Kennedy has a restaurant
18:53in Los Angeles. Mmm.
18:55He's brilliant. I'm going to have to drill
18:57this into my head. I'm getting a lot of good pointers.
18:59We got this. Yeah, you're killing it.
19:01I'm going to take everything
19:03he's taught me into my life.
19:05Chef approved.
19:07I mean, you can't get any better than this.
19:09We've marinated the tomatoes.
19:11We have the pears for the galette.
19:13Gabe and I came up with a great menu.
19:15My family's going to be so blown away
19:17by this.
19:19Next, we're going to roll out the galette pastry dough.
19:21I'm going to work on the tomato.
19:23You're going to work on the mini pear galettes.
19:25Okay.
19:29And check this out.
19:31Wow. Look at that.
19:33Look at how you can see all the marbling.
19:35Pam is crushing. Thank you.
19:37Great job. She's so good.
19:39I would cook with her anytime.
19:41So let's flour our working surface.
19:43Just sort of sprinkle.
19:45You can do a dramatic kind of throw
19:47if you want, but...
19:49And then I'm going to throw a little bit
19:51just on each side here
19:53because we don't want it to stick.
19:55Should I make little ones? Yeah, so cut that in half.
19:57Perfect size.
19:59Okay.
20:01So make it into a little bit of a... A disc?
20:03Yeah, easy.
20:05And then just slowly
20:07work from the center out
20:09and rotate.
20:11And what we're going to do
20:13is end up folding it over,
20:15so it doesn't really need to be
20:17so perfect.
20:19Yours looks nice and rugged at the edges.
20:21Mine looks weird, but I like that.
20:23I actually don't like the rugged edges.
20:25I like the rugged edges.
20:27I'm glad to switch with you.
20:29Okay, I'm getting much better.
20:31I'm killing it.
20:33High aptitude. You're there.
20:35You're there. Great.
20:37Beautiful.
20:39Double high five.
20:41So what I'm going to do
20:43is add some cashew cheese.
20:45Oh, this looks so good.
20:47And what you're going to do is add almond butter.
20:49Okay.
20:51I'm going to leave about
20:53two inches between
20:55the edge and the sauce.
20:57Tomato.
20:59Tomato.
21:01You can see all this liquid draining off the tomato.
21:03I'm going to take a little paper towel
21:05and just, like, blot off any of the
21:07additional liquid from my tomatoes.
21:09What you can do
21:11is begin to layer the pears.
21:13Okay. I'll make some go this way.
21:17And almond butter and pear.
21:19That's so good.
21:21That's one. Beautiful.
21:23So now what we're going to do is sort of fold up the edges.
21:25Okay. So we're going to go, like,
21:27in, and then
21:29where this fold is, you want to fold the next
21:31little piece. Yeah. Right?
21:33And then just continue to make your way around,
21:35overlapping and folding.
21:37Does that make sense? Yep. Okay.
21:39And now I'm going to do the same thing.
21:41I'm just folding over loosely.
21:45That looks so good.
21:47You know, I've done other galettes.
21:49They didn't really work out for me.
21:51It's going to be okay.
21:53It's going to be okay.
21:55Okay. So I'm going to just season this
21:57a little bit more.
21:59I have piment d'Espalette here.
22:01What do you have? Piment d'Espalette.
22:03It's like a chili. Oh, nice.
22:05It's really floral and delicate.
22:07And then a little bit of pepper.
22:09Thyme.
22:11A little bit of olive oil.
22:13I'll do a little bit of salt
22:15here as well. That looks amazing.
22:17Can I make a sweet one with you?
22:19Yes, please. I need help.
22:21I don't think you do.
22:23Thanks.
22:25I'm starting to get more confidence in the kitchen.
22:27I can feel it. You've got a lot of confidence.
22:29Fake it till you make it. That's true.
22:31Sometimes overthinking can really screw things up.
22:33Definitely with food.
22:37Here, you want to hold them all? Sure.
22:39Oh, these are no... Are they nice?
22:41No problem. They're great. Nice. Yay!
22:43Okay. Beautiful.
22:45So...
22:47You're making yours really pretty.
22:49Yeah, I'm layering. That's for you. I've got to make it pretty.
22:51I'm making these for you, and they're a mess.
22:53That's okay.
22:55That's how it goes. It's a happy mess.
22:57And there's mine.
22:59Let's grab two pastry brushes.
23:01Okay. Melted coconut oil.
23:03This is going to support the browning
23:05of the crust.
23:07And here, I'll do mine.
23:09That looks so good.
23:11That's my favorite, a tomato tart.
23:13Okay. Sugar.
23:15And then the almonds.
23:17I'm going to pat them in
23:19a little bit as well.
23:21This is next-level stuff.
23:23I mean, this is going to be a lot of wow.
23:25More? I don't know.
23:27Let's put a little sugar on top of here
23:29so it kind of caramelizes.
23:31Okay.
23:33So, into the oven these go.
23:35Beautiful.
23:37Yum.
23:39So good.
23:49All right. So, the star of the picnic
23:51this evening, the lion's mane mushroom.
23:53Wow.
23:55Look how cool this is.
23:57I love mushrooms. They are this
23:59wonderful kingdom of
24:01endless possibility.
24:03And today, we're going to play with lion's mane.
24:05I'm obsessed with this.
24:07Lion's mane is one of the most visually
24:09jaw-dropping mushrooms there is.
24:11It's actually supposed to be good for your brain.
24:13I think if something looks like something, it's probably good for it.
24:15I would agree.
24:17We are going to make
24:19crispy, shredded lion's mane patties.
24:21This is going to be like a crab cake.
24:23But all I'm going to do is sort of take
24:25the florets, if you will,
24:27and I just sort of start from the top and break.
24:29Is that small enough?
24:31Yeah, perfect.
24:33There's something to me so satisfying about this.
24:35It is therapeutic. This is so nice.
24:37You know, we've heard a lot about mycelium, right?
24:39Like the interconnectedness and everything, right?
24:41I love that.
24:43So, this is the fruiting body of the mushroom.
24:45Great for cognition, great for brain health.
24:47One of the only foods that have the nerve growth factors
24:49that's sort of regenerative for our brain.
24:51It's wild.
24:53There's intelligence in these.
24:55We're going to be so smart after we eat this.
24:57Brain burgers?
25:01I really believe
25:03we are what we eat,
25:05and there's something that's so much more
25:07satisfying when I'm able to
25:09actively engage with my food,
25:11and through that process, it tastes better,
25:13we learn more,
25:15we feel more connected,
25:17and we waste less.
25:19So,
25:21what we're going to do next is
25:23cook these down.
25:25We're going to concentrate the flavor.
25:29So, let's layer some of these in,
25:31and we're just trying to take
25:33some of the moisture out,
25:35so that when we build the patty,
25:37they're not going to be too wet.
25:39Okay, so we don't have to put any oil in there?
25:41No, we're going to go
25:43sans oil right now and just let
25:45them kind of cook out a little bit and concentrate.
25:47We'll let it do its thing.
25:49The galettes, we should take those out.
25:51How are they doing?
25:53Beautiful.
25:55Look at those things bubbling. Incredible.
25:57They look so good. They smell so good.
25:59Look at this.
26:01This looks so good together.
26:03I'm a professional.
26:05Yeah.
26:07Now I won't be scared of making galettes.
26:09I'm just going to make them all the time.
26:11This is the best kind of cooking school you can imagine.
26:13Bada bing, bada boom.
26:15What's next?
26:21You know, you could do
26:23like a dramatic throw if you want.
26:25Gabe Kennedy and I
26:27really put together
26:29an incredible menu.
26:31That looks so good.
26:33It's perfect picnic food.
26:35This is next-level stuff.
26:37I'm really excited to share this with my family.
26:39Look at this.
26:41I'm a professional.
26:43Yeah.
26:45Happy feet.
26:47This is so much fun.
26:51I'm still energized.
26:53Let's do it.
26:55All right, let's go back to the lion's mane sandwich.
26:57And look at these mushrooms.
26:59The intention was to get the moisture out, right?
27:01So I'm going to just sort of
27:03squeeze this.
27:05Oh, wow.
27:07And you can see, like, mushroom juice.
27:09So I'm going to just sort of squeeze and pour this out.
27:11This is just going to help
27:13so we have the appropriate texture.
27:15Okay, we're going to mince some shallot.
27:17How small do you want this?
27:19Let's go as small as we can.
27:21So first, we're going to chop in half.
27:23Okay.
27:25And now we have our flat surface.
27:27Okay, that's better.
27:29Next, we're going to take the root end away from us
27:31and then go just as thin as possible.
27:33You do one.
27:35I'll do two. Mine's a little bigger.
27:37Two? Mine's big. I want to be cool like you.
27:39You're cooler than me.
27:41All right.
27:43So now we're just going to make little
27:45incisions without going through
27:47the root.
27:49Yeah.
27:51See how easy that is?
27:53That is easy.
27:55Look at yours. It's so much smaller.
27:57It is smaller, yeah. But that's great.
27:59We're going to now have, like, two different
28:01textures of shallots, which makes it even better.
28:03Okay.
28:05We got our shallots ready.
28:07We're going to finish
28:09the mushrooms by sautéing
28:11a little bit of shallot and then
28:13folding the mushrooms in.
28:15Is shallot stronger than red onion, or is it...
28:17It's a little more mild to me. A little bit more sweet.
28:19I find myself using shallot often.
28:21It's really delicate, which I enjoy.
28:23Here's a tip. So as I want to, like,
28:25sweat anything out, a little bit
28:27of salt is going to help bring
28:29more moisture out and prevent it
28:31from browning too quickly.
28:33All right.
28:35Into the pan we're going with
28:37the lion's mane.
28:39And we're just going to start
28:41to kind of bring these together.
28:43The mushrooms smell so good.
28:45And we can see, like, they're starting
28:47to get a little bit more color
28:49from the addition of oil.
28:51Problem with me, if I did this, I'd be eating
28:53them as I go, and I don't think we'd have much
28:55left.
28:57We'll wait until we start building the flavor.
28:59Wow. Yeah, it's already good. It's going to be
29:01great. We're just going to cool them
29:03off. I like to have fun with food.
29:05It's such a rich, beautiful part of
29:07life. The world sort of falls away,
29:09and that's why cooking has always had a special
29:11place in my heart. Food, in my
29:13opinion, is fun, and it should be fun.
29:15It's fun. I mean, I'm having a ball.
29:17It's not taking ourselves too seriously,
29:19because being whimsical and playful
29:21oftentimes makes the outcome better.
29:23It's not what you cook, it's who you cook with.
29:25Whether it's in
29:27the kitchen or in life. So we have our
29:29blinds made in mushroom that's been
29:31cooked, seasoned. We're going to season it
29:33further. What we're going to do is
29:35add a little bit of shallot
29:37and some parsley.
29:39And then if you want to grab
29:41about two tablespoons of Dijon mustard.
29:43Okay. I love mustard.
29:45We also have a vegan
29:47mayo.
29:49Three. Good.
29:51So instead of an egg binder,
29:53we also have some flax, which is going
29:55to help hold it together. It's like a
29:57panko, right? Yeah.
29:59And that's just going to be whisked up
30:01a little bit.
30:03What we have here is a spice blend.
30:05Milk paprika, paprika,
30:07some garlic powder, onion powder, mustard,
30:09cumin, some celery seeds
30:11in here. If you want to add
30:13the flax mix in there,
30:15perfect. And now the last thing
30:17to sort of bind it is some breadcrumbs.
30:19These are panko. We could use gluten-free,
30:21we could use regular. Doesn't matter. Just as long
30:23as it can soak up some of that moisture and hold
30:25it together. And then, you know me.
30:27Salt.
30:29A few cracks of black pepper. And then we
30:31can just mix it together.
30:33So I'm going to just throw a little bit of panko
30:35down here. Okay. And that way, once
30:37we make the patty, we can just dip
30:39it. All right. So now,
30:41nice baseball size.
30:43Kind of pack these
30:45edges in.
30:47And now I'm just going to press it, flip
30:49it.
30:51Mine are falling apart here.
30:53Okay. Here. So yeah, really get a little bit
30:55forceful with that. Like really get it
30:57in there.
30:59How about that? That's a good one. Okay, I got a good one.
31:01Yeah, nice. Okay, boom.
31:03Um...
31:05Nice. These are great
31:07though. Right.
31:09And you're going to cook them in olive oil.
31:11I'm doing olive oil. You could also do an
31:13avocado oil.
31:15So going in.
31:17We'll go three
31:19at a time. Not to overcrowd.
31:21I like to get these nice and crispy.
31:23This is a dense
31:25and very satisfying crispy
31:27patty. We got to make the slaw too.
31:29Yeah, let's make the slaw. That's then topped
31:31with a fresh cabbage apple
31:33slaw. So we've got two
31:35different cabbages. We're
31:37going to try to shave the cabbage as thin as possible.
31:39I kind of cheat. I actually
31:41just hold it together and go kind of from
31:43the core down. And I find what
31:45I get is nice long
31:47strips. This is kind of
31:49informal way of doing it. I like informal.
31:51So I'm going to check on these. Maybe give them a little
31:53flip. Beautiful.
31:55Those are going to be crunchy. This way we like it.
31:57Nice.
31:59So you want to throw that
32:01into the bowl.
32:03Now we have apple. So if you want to do
32:05one, I'll do one. Okay.
32:07So am I putting all that in there? Yeah, just
32:09throw that in. We are good.
32:11Zest two of these into there.
32:13Okay.
32:15And then hit it with some of the lime juice.
32:17We're also going to julienne
32:19up a little bit more of the shallot.
32:21I like to cut from the root to the
32:23shoot. Okay. As opposed to across
32:25it. Oh, right. Because it damages
32:27less cells. Okay. So as
32:29you cut that direction, it's going to be sweeter.
32:31It's going to hold together more.
32:33I'm going to do a little scallion.
32:35Anything crispy like that is going to be
32:37amazing. Beautiful.
32:39We can add just some rough
32:41chopped herbs to kind of like
32:43brighten it up. The cilantro for the
32:45mint. So the next thing, let's
32:47hit it with a little bit of salt.
32:49I'm also going
32:51to add just a splash of apple cider
32:53vinegar just for some additional acid.
32:57Toss that up and see how it tastes.
33:01Nice and sweet from the apple.
33:03The lime zest really comes through to me.
33:05That's amazing. That's so nice and fresh.
33:09Great. That's good.
33:11I'm
33:13happy.
33:15I feel like I'm going to break
33:17into like a song on Broadway.
33:19I'm happy that you're happy.
33:27Here we are
33:29making candles.
33:31You're so funny. Jonathan and I are going to make
33:33some candles out of oyster shells.
33:35I think this is really perfect for tonight.
33:37I want to bring a little west coast flavor of the beach
33:39to the farm. I thought it would be really fun
33:41to make some candles for the picnic table
33:43and then make them very natural
33:45rustic, very Vancouver Island.
33:47So we'll just kind of
33:49put them out and you're going to heat up the wax?
33:51I am. Jonathan is
33:53great at crafts. He's the
33:55perfect accomplice.
33:57Oh, that's a good one.
33:59We have some oyster shells that we've
34:01cleaned up. We're going to pour some
34:03soy wax into each of them.
34:05Now we need the wicks.
34:07And then you have candles.
34:09You stir the wax.
34:11I'm going to put these in the bottom of every candle.
34:13Then you take the stick
34:15and you wrap it around so it
34:17stays. Right? Yeah, absolutely.
34:19It's going to be so
34:21fun. It's going to be beautiful on the picnic table.
34:23I'm going to start pouring.
34:27We got this.
34:29This is very west coast. We have a lot of oyster shells
34:31all over the beach. They're fun to forage.
34:33It doesn't take much effort.
34:35Find the shells, clean them out.
34:37I used to run mine through the dishwasher.
34:39Oh, yeah.
34:41What did you do to clean these guys?
34:43Just cleaned them with soap and water, scrub pad
34:45and let them dry in the sun.
34:47They came out beautiful. And every one is different
34:49which is going to be fun.
34:51Nature provides everything for creative inspiration.
34:53There you go. You can already tell
34:55just on this table how pretty it looks.
34:57I love candles. And everything
34:59looks better with candlelight. It does.
35:01Everyone looks better in candlelight.
35:03Maybe we should make some more.
35:13We've done a lot of cooking today.
35:15Shall we continue?
35:17Yeah, because we have hungry people out there.
35:19Okay.
35:21We still have a sandwich to make.
35:23So we'll cut these.
35:25These are sourdough.
35:27Nice.
35:29Did you just season it with some olive oil?
35:31Yes, a little olive oil.
35:33We got some bread
35:35down toasting.
35:37It's little things like heating that up is going to make a big difference.
35:39I got our avocado
35:41to put on top. Avocado is always good.
35:43Are you supposed to go like this? Yeah, you can do that.
35:45There we go.
35:47The key is when you do it, pinch it.
35:49You can just pinch the
35:51in the back.
35:53And it falls off the knife?
35:55Here, check this out.
35:57Oh, wow.
35:59And then thin slices.
36:01Like butter.
36:03Wow, look at that.
36:05I did it.
36:07You're amazing.
36:09All right, so here's our station.
36:11So we have our avocados. We've got our burgers.
36:13A slaw.
36:15What is that?
36:17This is our aji verde, which is the most incredible sauce.
36:19Let me tell you.
36:21Aji verde.
36:23I did that earlier.
36:25This is a Peruvian green sauce.
36:27Wow.
36:29That is so good.
36:31This is amazing.
36:33I would put that on everything.
36:35And we can throw a few slices of avocado.
36:37Hit it with a little bit of salt.
36:39There.
36:41Something definitely I got to think about now.
36:43Season in layers.
36:45Season in layers.
36:47Now we're going to go slaw.
36:49I think experience builds confidence in the kitchen.
36:51A little bit more aji on the top.
36:53I mean, once you make something really good,
36:55you're like, okay, I can do that.
36:57And voila.
36:59Killer.
37:01Dream sandwich.
37:03Oh, that looks so good.
37:05To me, this is what I want to eat.
37:07Oh, yeah.
37:09You know what I mean? Nothing fancy, but it's fresh.
37:11It's healthy.
37:13It's the little touches that make it that much better.
37:15And there it is.
37:17This is so good. I love it.
37:19So the last thing that we have to do
37:21is just a finishing touch on the galette.
37:23So you're making a garnish out of zucchini.
37:25Yeah.
37:27Oh, that's cool.
37:29Gabe is full of surprises.
37:31And then we have all these beautiful little flowers
37:33so we can take some petals.
37:35Something fresh on top of it looks really inviting.
37:37Thinking about texture, flavor, and hitting all those senses.
37:39That's a big lesson.
37:41That's a game changer.
37:43Wow, that looks good.
37:45Are we done?
37:47Yeah.
37:49High five.
37:53I learned a lot today. This is great.
37:55Now we get to eat.
37:57I can't wait for our guests to try the food that we made.
37:59And I think we're going to have a fun night.
38:03I'm really excited to set the table.
38:07Pretty.
38:09Setting the table is like setting the tone.
38:11I got the last pillows right here.
38:13Good job, Dylan.
38:15Do I look good, Paula?
38:17My son, Dylan,
38:19and Dylan's girlfriend, Paula,
38:21are going to help me.
38:23I like to set a table.
38:25I think it's really important to set the table
38:27semi-formally.
38:29Water glasses.
38:31Even in an informal setting.
38:33And then you can mess it up when you get there.
38:35Okay, candles
38:37that Jonathan and I made.
38:39Oh, these are so cool.
38:41Don't they look good?
38:43Cute.
38:45Element to a dinner party.
38:47And this is an old gate we found on the property.
38:49Oh, lovely.
38:51That's so cool. It's an outdoor.
38:53You know, in L.A., you can buy these things for about five grand.
38:55What?
38:57I can't wait to have dinner.
38:59It's still going to be elegant, but very casual at the same time.
39:01It looks so good.
39:03It's going to be amazing.
39:05Now all we need is people and food.
39:07For some reason,
39:09I feel like we're going to dance tonight.
39:11Hi, guys.
39:13I brought the cowboy.
39:15Oh, Jonathan.
39:17I love it.
39:19I'm excited to show these guys
39:21everything we cooked.
39:23Wow, this looks beautiful already.
39:25Magnificent.
39:27This is going to be a great picnic.
39:29I did some of this.
39:31It looks beautiful. Oh, my gosh.
39:33Oh, the candles turned out great.
39:35Everyone's eagerly anticipating this.
39:37Howdy, ma'am. Howdy.
39:39Jonathan, my assistant.
39:41Dylan, my son.
39:43Paula, his girlfriend.
39:45Take our seats.
39:47Wow.
39:49And Jeremy, my friend from Central Bay.
39:53It's an amazing menu for a picnic.
39:55It's going to be a great meal.
39:57Voila.
39:59Wow.
40:01Mom, that does not look like yours usually.
40:03Hey.
40:05Hey, keep it to yourself.
40:07Whoa, whoa, whoa.
40:09Oh, look at these sandwiches.
40:11Wow.
40:13All right, drumroll, please.
40:15This is like a celebration of vegetables,
40:17and Gabe's menu is something
40:19I'll continue doing forever.
40:21La galette.
40:23Oh, merci.
40:25Thank you. That looks really good.
40:27We have my favorite, a galette
40:29with the cashew cheese and the tomatoes.
40:31Look at those layers we achieved.
40:33Oh, wow, look at that.
40:35Okay, let's try it.
40:37Oh, yeah.
40:39Wow, that's good. We did it.
40:41So good.
40:43Mm-hmm.
40:45It's so fresh and flaky.
40:47I just can't believe this. It's perfect.
40:49It's all about cold butter.
40:51I'll show you later. I can't wait.
40:53It's amazing.
40:55I'll be making these forever.
40:57Oh, my gosh.
40:59It's incredible.
41:01From the Frenchman himself.
41:03The lion's mane sandwich,
41:05what do you think?
41:07Oh, my gosh.
41:09That is so good.
41:11I love a crispy mushroom.
41:13I think anybody does.
41:15With the coleslaw and this green sauce,
41:17it's ridiculous.
41:19It's amazing how the lion's mane
41:21just takes on flavor.
41:23Like, you can't even tell that's a mushroom.
41:25Well, the idea behind the flavor profile
41:27is that it's something you can do with veggies.
41:29Right?
41:33I really like the asparagus and the peas.
41:35It's a little, like, citrusy
41:37and fresh.
41:39We have an incredible asparagus.
41:41There's peas and breadcrumbs
41:43and all this wonderful stuff on top of it.
41:45It is so good.
41:47I just love the flavor with the cashew cream base.
41:49It's just so rich and light.
41:51Mm, that is good.
41:53This is my favorite way to eat.
41:55Mm-hmm.
41:57Right? The sun is setting, the candles.
41:59This is romantic.
42:01It's funny, when the kids were little,
42:03we always had candlelit dinners and everything.
42:05Everyone thought it was a little bit crazy,
42:07but that's okay.
42:09Where does ordinary get you?
42:11Now the dessert.
42:13Okay.
42:15We have one for everyone.
42:17Wow.
42:19Oh, I got them.
42:21Jeremy and I got the prettiest ones.
42:23This is a
42:25pear galette.
42:27You were probably excited when you heard that
42:29you guys were making these.
42:31So we have a little salted almond butter,
42:33and then we tossed the pears with
42:35cinnamon, cardamom, vanilla,
42:37amaretto, and then
42:39on the edges, we brushed it with
42:41coconut oil, a little bit of turbinado
42:43sugar, and slivered almonds.
42:45Can we dive in?
42:49Yeah.
42:51Do you hear that crust?
42:53That is good.
42:55Wow.
42:57Like a croissant.
42:59Oh, it tastes so comforting.
43:01Tastes like home.
43:03We're going to be making a lot of these.
43:05Yeah, Pamela, you crushed it.
43:07Really? Yeah, you're fast.
43:09You're not just saying that?
43:11No, you're fast, you're clean, you have great intuition.
43:13Like, damn, it's quite impressive.
43:15Oh, well, thank you.
43:17I'm learning a lot.
43:19I work with you in Los Angeles.
43:23Working with Gabe,
43:25I have learned so much.
43:27You've got to just be able to make a good pastry dough.
43:29And you season in layers,
43:31and you taste your food as you cook it.
43:33And then you can't go wrong.
43:35Thank you so much
43:37for having me. It's such a pleasure
43:39and honor to sit and share this with you.
43:41So thank you. Cheers to you.
43:43Come back any time.
43:45Thank you, guys.
43:47Cheers. Thank you for coming.
43:49You guys killed it.
43:51I love it.
43:53Very proud.