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Live Dinner Party Prep with Stephanie Hansen · Dishing with Stephanie's Dish

• 0:12
  SPEAKER_01: Hello!
• 0:14
  SPEAKER_00: How you guys doing today?
• 0:15
  SPEAKER_00: Hi, guys!
• 0:17
  SPEAKER_00: How you doing today?
• 0:18
  SPEAKER_00: All right.
• 0:20
  SPEAKER_00: I have been wanting to do live videos all summer,
• 0:23
  SPEAKER_00: but just like coming and going,
• 0:25
  SPEAKER_00: it hasn't really worked.
• 0:26
  SPEAKER_00: So today I decided I'm getting ready for a dinner party,
• 0:30
  SPEAKER_00: and I've got a little bit of time because I'm preparing.
• 0:33
  SPEAKER_00: So I was like, why don't I just prepare this with everybody's help?
• 0:37
  SPEAKER_00: So here's what we're going to do today.
• 0:39
  SPEAKER_00: We are going to make a couple things for dinner party.
• 0:41
  SPEAKER_00: We're going to talk a little bit about entertaining.
• 0:43
  SPEAKER_00: I'm going to start by making a fruit buckle cake.
• 0:46
  SPEAKER_00: And I've made this cake before.
• 0:48
  SPEAKER_00: I've made it on the Jason show and the recipes on stephaniesdish.com.
• 0:53
  SPEAKER_00: But I'm going to put plums in it.
• 0:57
  SPEAKER_00: And the cake is going to like come up and around the plums.
• 0:59
  SPEAKER_00: So it should be real pretty.
• 1:01
  SPEAKER_00: So that's the first thing we're going to start with.
• 1:04
  And then we're going to make a garlic scape and basil pesto
• 1:09
  that I am going to use
• 1:11
  to drizzle over some roasted potatoes that are going to be on a
• 1:14
  bed of like feta
• 1:15
  SPEAKER_00: and yogurt.
• 1:17
  SPEAKER_00: I'm going to kind of make a bed, a schmear, a sauce, as it were.
• 1:21
  SPEAKER_00: And so when people pick up that tomato or that potato,
• 1:24
  SPEAKER_00: they're going to kind of drag that roasted potato through the base.
• 1:27
  SPEAKER_00: Stephanie and I were talking about this on the radio show,
• 1:30
  SPEAKER_00: and she did this for a party,
• 1:32
  SPEAKER_00: and it turned out really good.
• 1:33
  SPEAKER_00: So I'm going to do that.
• 1:35
  Then we are going to make a basic salad vinaigrette because I'm
• 1:41
  having a salad and
• 1:42
  SPEAKER_00: I'll just tell you about the menu and all the things I'm doing.
• 1:45
  SPEAKER_00: So let me start by showing you
• 1:48
  SPEAKER_00: my very cute color scheme.
• 1:50
  I have these plates and I bought them for Easter entertaining
• 1:53
  because I usually do
• 1:54
  SPEAKER_00: a lot of entertaining at Easter,
• 1:55
  SPEAKER_00: but they're also so great for like spring.
• 1:58
  SPEAKER_00: They came in a set.
• 2:01
  SPEAKER_00: So I have a light pink, a rose, and then an orange.
• 2:05
  And the funny thing is,
• 2:06
  is they weirdly look really good together and kind of springy.
• 2:10
  SPEAKER_00: So that's my table theme that I'm going to do today.
• 2:14
  SPEAKER_00: I like to entertain...
• 2:17
  SPEAKER_00: I like to do it in a set way.
• 2:39
  SPEAKER_00: and then make a homemade salad.
• 2:40
  SPEAKER_00: And most people are just so happy that they got to come to your house,
• 2:44
  SPEAKER_00: that they got to do anything.
• 2:45
  So don't let you not being a great cook or time be the reason
• 2:52
  you don't get
• 2:52
  SPEAKER_00: together with your friends.
• 2:54
  SPEAKER_00: Here's another thing I do.
• 2:56
  SPEAKER_00: I like to invite my friends and I do it like six weeks in advance.
• 3:02
  And then I think about it like on the day,
• 3:04
  because if I thought about like having a party,
• 3:08
  SPEAKER_00: And like planning it, I would get very anxious about it.
• 3:11
  SPEAKER_00: But I don't get to see my friends as much as I want to.
• 3:14
  SPEAKER_00: And by forcing myself to have a gathering, it makes me see my friends.
• 3:20
  SPEAKER_00: So that's fun.
• 3:21
  SPEAKER_00: So let us start my menu.
• 3:24
  SPEAKER_00: I'll just tell you what the menu is.
• 3:26
  It is going to be a,
• 3:27
  and I'm going to be running around getting things while I talk
• 3:30
  to you.
• 3:30
  SPEAKER_00: I'm going to show you the miso salmon that I'm going to be serving.
• 3:39
  SPEAKER_00: This is my main course.
• 3:42
  SPEAKER_00: I've got salmon fillets.
• 3:44
  SPEAKER_00: I put a miso salmon glaze on them.
• 3:46
  I will take them out about 30 minutes before my guests come so
• 3:51
  they come up to room temperature.
• 3:52
  SPEAKER_00: And then I will broil them, actually, until they're 145.
• 3:57
  I've got a little bit of extra salmon glaze to kind of brush on
• 4:00
  at the end.
• 4:01
  SPEAKER_00: And I'm going to serve them on a big platter.
• 4:09
  SPEAKER_00: So that is the main course.
• 4:12
  Then I'm going to have the potato dish I was telling you about,
• 4:15
  the roasted potatoes.
• 4:17
  SPEAKER_00: I was on Jason's show today on Fox 9, and I made the Dilly potato salad.
• 4:22
  SPEAKER_00: That is a new potato salad recipe for me this summer.
• 4:25
  SPEAKER_00: I have about five on my website.
• 4:27
  SPEAKER_00: And I'm going to serve that because I have it.
• 4:28
  SPEAKER_00: I also made the signature summer cocktail for Minnesota people.
• 4:33
  SPEAKER_00: It's called the bootlegger.
• 4:35
  SPEAKER_00: It is a can of limeade,
• 4:37
  SPEAKER_00: a can of lemonade,
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  SPEAKER_00: a bunch of mint,
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  SPEAKER_00: about a cup,
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  SPEAKER_00: and then a half a cup of simple syrup.
• 4:44
  SPEAKER_00: And you use the cans of the aid and you just blend that up.
• 4:50
  And then you have this like heavy concentrate and you mix four
• 4:53
  ounces of the
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  SPEAKER_00: concentrate with two ounces of either gin or you could use dill aquavit,
• 4:59
  SPEAKER_00: you could use vodka,
• 5:00
  SPEAKER_00: you could use tequila,
• 5:01
  SPEAKER_00: you can even use whiskey if you wanted to.
• 5:03
  And then you finish it out with the bubbly soda water and
• 5:06
  garnish it with a lemon and a mint.
• 5:09
  SPEAKER_00: If I'm having a party, I love them a signature cocktail.
• 5:11
  SPEAKER_00: So this will be our signature cocktail for the evening.
• 5:14
  SPEAKER_00: I also always tell people to bring wine.
• 5:17
  I figure people bring wine that they want to drink and then I
• 5:20
  don't have to worry
• 5:21
  SPEAKER_00: about like who's going to drink what and what goes with what.
• 5:24
  SPEAKER_00: I like white.
• 5:25
  SPEAKER_00: I like red.
• 5:25
  SPEAKER_00: I like pink.
• 5:26
  SPEAKER_00: I like bubblies.
• 5:28
  So I just tell people to bring wine and then that's one less
• 5:31
  thing I have to worry
• 5:32
  SPEAKER_00: about getting.
• 5:33
  SPEAKER_00: But I do always start the night off with a signature cocktail.
• 5:36
  SPEAKER_00: And I also like to make it a mocktail.
• 5:38
  SPEAKER_00: So if someone's not drinking,
• 5:40
  I can go ahead and convert this same thing into an easy
• 5:42
  mocktail just by not adding
• 5:44
  SPEAKER_00: the liquor.
• 5:45
  SPEAKER_00: It also doesn't call out the person that's not drinking.
• 5:50
  It looks like we're all having the same thing,
• 5:52
  so that doesn't become weird or awkward.
• 5:54
  It's just sort of those little hospitality things sometimes
• 5:57
  that make your guests
• 5:58
  SPEAKER_00: feel really welcome.
• 5:59
  SPEAKER_00: So I'm going to put this back in the fridge.
• 6:06
  SPEAKER_00: All right.
• 6:07
  SPEAKER_00: Another thing I'm doing,
• 6:08
  SPEAKER_00: in addition to the fruit buckle,
• 6:10
  SPEAKER_00: which I'm going to start the stove at 350,
• 6:18
  SPEAKER_00: Another thing I'm doing is I've got the potato dish.
• 6:23
  SPEAKER_00: I've got the potato salad, which is a little random.
• 6:26
  SPEAKER_00: I've got a really beautiful salad that I'm going to make.
• 6:31
  SPEAKER_00: And what I did is I just tore up some peppers,
• 6:34
  SPEAKER_00: took the seeds out and roasted them with some olive oil.
• 6:38
  SPEAKER_00: And I'm going to cut them into little more bite-sized chunks,
• 6:43
  but I'm going to leave them big because I love the way it looks
• 6:47
  on a platter.
• 6:47
  SPEAKER_00: I don't want them to be even bite-sized or an inch size.
• 6:51
  I'm going to leave them kind of random like this,
• 6:54
  but a little bit smaller.
• 6:55
  SPEAKER_00: And I'm going to put them with
• 6:58
  two cans of panelli beans and some basil,
• 7:02
  and I'm going to make a vinaigrette for that.
• 7:05
  SPEAKER_00: So if you can imagine, we've got the salmon.
• 7:08
  SPEAKER_00: We're going to have this beanie, roasted, peppery vinaigrette salad.
• 7:13
  We're going to have a green salad that's going to have just a
• 7:16
  simple vinaigrette.
• 7:17
  SPEAKER_00: I always think you need to have some greens.
• 7:19
  SPEAKER_00: We're going to have...
• 7:21
  SPEAKER_00: the fruit buckle for dessert.
• 7:23
  And then when I was leaving the gym last night,
• 7:26
  someone was giving away squash and zucchini.
• 7:28
  SPEAKER_00: If you're a gardener,
• 7:29
  this will be happening to you in Minnesota soon where you just
• 7:31
  have so much squash
• 7:32
  SPEAKER_00: and zucchini,
• 7:33
  SPEAKER_00: you don't know what to do with it.
• 7:34
  SPEAKER_00: So what I'm going to do is I'm going to slice it
• 7:38
  SPEAKER_00: And I'm going to make a little olive oil,
• 7:41
  SPEAKER_00: a little Parmesan cheese,
• 7:43
  SPEAKER_00: a little breadcrumbs or crackers,
• 7:45
  SPEAKER_00: probably crackers because I probably don't have breadcrumbs.
• 7:48
  SPEAKER_00: And I'm going to make like a little gratin out of it.
• 7:50
  SPEAKER_00: And I'm going to layer it in this little dish here,
• 7:53
  just in concentric circles and sprinkle that gratin on there
• 7:57
  and bake that.
• 7:59
  SPEAKER_00: So it's just one more kind of fully veggie dish.
• 8:03
  SPEAKER_00: I do have ideas about putting cheese in the roasted peppers,
• 8:10
  SPEAKER_00: but I'm not going to because if I make the vegetable dish with parm,
• 8:15
  SPEAKER_00: that's got cheese.
• 8:16
  If I make the roasted potato dish with the feta zhuzh on the
• 8:21
  bottom,
• 8:22
  that's got cheese.
• 8:23
  So I want to have something that doesn't have cheese in case
• 8:26
  there's somebody
• 8:27
  SPEAKER_00: that's dairy-free,
• 8:29
  SPEAKER_00: and that will be the dish that will do it,
• 8:31
  SPEAKER_00: is the roasted red pepper.
• 8:33
  SPEAKER_00: And then also, like with the salmon, maybe someone doesn't love salmon.
• 8:37
  SPEAKER_00: I've got a lot of like these salads that someone can fill up.
• 8:40
  So when you think about dietary restrictions,
• 8:44
  I really don't sweat it that much.
• 8:47
  I just kind of make a lot of different dishes that people can
• 8:50
  mix and match.
• 8:52
  SPEAKER_00: And I figure everyone will find something that they can eat.
• 8:55
  SPEAKER_00: And I just don't worry about it.
• 8:57
  SPEAKER_00: So for instance,
• 8:58
  SPEAKER_00: if I have someone coming that's gluten-free,
• 9:00
  SPEAKER_00: I might make a couple things that are specifically gluten-free,
• 9:04
  SPEAKER_00: but I don't like stress about the whole menu being gluten-free.
• 9:07
  SPEAKER_00: Does that make sense?
• 9:09
  SPEAKER_00: And I think honestly, like when people have dietary restrictions,
• 9:12
  SPEAKER_00: They're kind of easier,
• 9:14
  SPEAKER_00: too,
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  because they know they're not going to be able to eat
• 9:16
  everything sometimes.
• 9:18
  SPEAKER_00: I say this because my husband cannot eat anything.
• 9:20
  SPEAKER_00: Like, he cannot have vanilla.
• 9:22
  SPEAKER_00: He cannot have balsamic vinegar.
• 9:23
  SPEAKER_00: He cannot have anything with fermented fruit.
• 9:26
  SPEAKER_00: So no champagne vinegar,
• 9:28
  SPEAKER_00: no red wine vinegar,
• 9:29
  SPEAKER_00: no mustard,
• 9:31
  SPEAKER_00: no apple cider vinegar,
• 9:32
  SPEAKER_00: which you probably don't know this,
• 9:33
  SPEAKER_00: but it's in a lot of packaged foods.
• 9:36
  SPEAKER_00: And we're just like, even Cholula has stuff in it that he can't have.
• 9:40
  SPEAKER_00: Hot sauces.
• 9:40
  SPEAKER_00: Like, the list is getting so long.
• 9:43
  So I'm just getting really good at like figuring out
• 9:45
  substitutions for him.
• 9:47
  SPEAKER_00: And if we're going to a friend's house,
• 9:49
  SPEAKER_00: I'll make something that I know he can eat that's pretty hearty.
• 9:52
  So if we go there and there's nothing he can eat,
• 9:54
  he can always eat what I make.
• 9:56
  SPEAKER_00: So that's kind of how I deal with substitutions.
• 9:59
  SPEAKER_00: I probably should be a better hostess and like,
• 10:01
  SPEAKER_00: you know,
• 10:02
  SPEAKER_00: does anybody have any dietary restrictions?
• 10:04
  SPEAKER_00: I don't even ask.
• 10:05
  SPEAKER_00: And it's not because I mean to be rude or not hospitable.
• 10:08
  SPEAKER_00: I just feel like I probably have something that everyone can eat.
• 10:13
  SPEAKER_00: So, yeah, there you go.
• 10:15
  SPEAKER_00: Speaking of the dairy,
• 10:17
  let's get the fruit buckle in the oven so it gets started
• 10:20
  because it needs to cook
• 10:21
  SPEAKER_00: for about 15 minutes.
• 10:23
  SPEAKER_00: So we're just going to start.
• 10:24
  SPEAKER_00: Oh, I'm going to turn up my overhead camera, too.
• 10:27
  SPEAKER_00: Hold on.
• 10:28
  SPEAKER_00: Hold on, friends.
• 10:31
  SPEAKER_00: Whoa.
• 10:35
  SPEAKER_00: All right, that is not going to work.
• 10:37
  I should have prepared that before getting live,
• 10:39
  but this is what happens.
• 10:41
  So I've got my mixer,
• 10:42
  and I'm just going to cream my butter,
• 10:44
  two sticks with a cup of sugar.
• 10:50
  SPEAKER_00: This is a cake.
• 10:54
  SPEAKER_00: I've already made it four times this year.
• 10:55
  SPEAKER_00: I make it about six times a year.
• 10:59
  SPEAKER_00: It's so good.
• 11:00
  SPEAKER_00: Everybody loves it.
• 11:01
  SPEAKER_00: It's easy.
• 11:03
  SPEAKER_00: You just cream butter and sugar.
• 11:04
  SPEAKER_00: Then I'm going to have a cup and a half of flour,
• 11:07
  SPEAKER_00: a half a teaspoon of baking powder,
• 11:11
  SPEAKER_00: a half a teaspoon of salt,
• 11:14
  SPEAKER_00: and a half a teaspoon of cinnamon.
• 11:17
  SPEAKER_00: I just need to talk about cinnamon for a second.
• 11:21
  SPEAKER_00: This cinnamon from Here's the Deal Spice Company is so amazing.
• 11:24
  SPEAKER_00: I am not paid to tell you this.
• 11:26
  SPEAKER_00: It is just amazing.
• 11:27
  They are a Minnesota company,
• 11:29
  and they get the spices,
• 11:30
  and my chef friend,
• 11:32
  Thomas,
• 11:34
  SPEAKER_00: He roasts them.
• 11:36
  SPEAKER_00: And the way that this smells and makes your cake, it is so heavenly.
• 11:43
  SPEAKER_00: So the recipe calls for a half a teaspoon.
• 11:47
  SPEAKER_00: I probably used a little bit more than that.
• 11:49
  SPEAKER_00: But honestly,
• 11:50
  SPEAKER_00: if you're going to buy cinnamon,
• 11:52
  SPEAKER_00: and cinnamon is really the only spice that's carrying your dish forward,
• 11:56
  try to get a good cinnamon because it really does make a total
• 11:59
  difference.
• 12:00
  SPEAKER_00: All right.
• 12:01
  SPEAKER_00: So we're going to go ahead and get our batter ready.
• 12:04
  SPEAKER_00: But I'm going to show you how we're going to serve this.
• 12:06
  SPEAKER_00: So for a lot of these fruit buckles,
• 12:10
  SPEAKER_00: you just press fruit into the batter,
• 12:12
  SPEAKER_00: which is what I'm going to do here.
• 12:14
  SPEAKER_00: So I want it to be super dramatic.
• 12:18
  I want the dough to kind of come up and around these beautiful
• 12:22
  halves of plum.
• 12:24
  SPEAKER_00: So I'm going to go ahead and take the pits out of these plums.
• 12:31
  SPEAKER_00: And I'm going to lay them in the dough.
• 12:33
  SPEAKER_00: batter before we cook it.
• 12:36
  SPEAKER_00: Now, a buckle has a very thick batter.
• 12:40
  SPEAKER_00: It's almost like a cookie dough.
• 12:43
  SPEAKER_00: It isn't something that you're going to pour into your pan.
• 12:46
  You're going to like plop it in there,
• 12:48
  and then you're going to have to smooth it out.
• 12:51
  SPEAKER_00: All right.
• 12:53
  SPEAKER_00: Get this off.
• 12:58
  SPEAKER_00: And this dough is going to just cook up and around these plums.
• 13:01
  SPEAKER_00: It's going to be very delicious.
• 13:03
  SPEAKER_00: And they're going to release their juice.
• 13:05
  SPEAKER_00: And it's going to be pretty dramatic.
• 13:09
  SPEAKER_00: It also,
• 13:09
  SPEAKER_00: if I do this right,
• 13:10
  I should have like a plum in everyone's piece of cake or a half
• 13:14
  if I serve smaller
• 13:15
  SPEAKER_00: pieces.
• 13:17
  SPEAKER_00: Come on, Flum, get out of there.
• 13:19
  SPEAKER_00: You can make this same cake with strawberries.
• 13:21
  SPEAKER_00: You can make it with peaches.
• 13:23
  SPEAKER_00: You can make it with cherries, blueberries, raspberries.
• 13:25
  SPEAKER_00: I've done it a million different ways.
• 13:27
  SPEAKER_00: Figs would also be super dramatic and pretty.
• 13:31
  Figs are kind of something that we don't cook with in Minnesota
• 13:34
  very often.
• 13:35
  SPEAKER_00: But when we do, oh, they're so lovely.
• 13:37
  SPEAKER_00: All right, so...
• 13:42
  SPEAKER_00: I'm thinking I'm going to get eight of these in here.
• 13:45
  SPEAKER_00: We'll see.
• 13:47
  SPEAKER_00: And I'm just getting these kits out.
• 13:52
  SPEAKER_00: Dinner parties are funny.
• 13:54
  Like a lot of people are starting to do cookbook clubs,
• 13:57
  which I'm real excited.
• 13:59
  SPEAKER_00: If you are not a subscriber to my sub stack, I would invite you to join.
• 14:03
  SPEAKER_00: Actually, you're probably subscribers if you're watching here.
• 14:06
  SPEAKER_00: So it is, I have a free sub stack.
• 14:09
  SPEAKER_00: It comes out every Wednesday.
• 14:11
  SPEAKER_00: And it's got recipes.
• 14:12
  SPEAKER_00: And then on Sundays,
• 14:14
  SPEAKER_00: I do more recipes,
• 14:16
  SPEAKER_00: more photos of my family,
• 14:18
  SPEAKER_00: different things I'm involved in.
• 14:19
  SPEAKER_00: I recap any photo or any videos I've done that week,
• 14:23
  whether they're on YouTube or whether they're things I did on
• 14:26
  Jason's show.
• 14:29
  SPEAKER_00: We are getting ready to launch the True North Cabin Cookbook, Volume 2.
• 14:32
  SPEAKER_00: That is very exciting.
• 14:34
  SPEAKER_00: And that is happening.
• 14:36
  SPEAKER_00: The book is going to start shipping on September 2nd.
• 14:40
  SPEAKER_00: So I'm very excited about that.
• 14:43
  SPEAKER_00: And there's probably going to be some copies there, which is exciting.
• 14:49
  All right,
• 14:49
  so I'm just going to go ahead and put my flour mixture in here
• 14:53
  with my butter.
• 14:54
  SPEAKER_00: Okay.
• 14:57
  SPEAKER_00: Give it a little spin.
• 14:59
  SPEAKER_00: Okay.
• 15:03
  SPEAKER_00: Am I the only one where flour is just always...
• 15:08
  SPEAKER_00: getting everywhere when you bake.
• 15:10
  SPEAKER_00: I'm like the worst baker.
• 15:14
  SPEAKER_00: I'm always messy.
• 15:18
  SPEAKER_00: Okay,
• 15:18
  SPEAKER_00: so when I show you this dough,
• 15:20
  SPEAKER_00: it's coming together,
• 15:21
  SPEAKER_00: but it's really,
• 15:23
  SPEAKER_00: it's like cookie dough where it's thick.
• 15:28
  I'm going to go ahead and scrape down my bowl here and just
• 15:32
  make sure I get
• 15:33
  SPEAKER_00: everything incorporated.
• 15:34
  SPEAKER_00: And then we're going to go ahead and
• 15:38
  SPEAKER_00: Get our cake in the oven.
• 15:41
  SPEAKER_00: This takes a long time to bake.
• 15:42
  SPEAKER_00: It takes about an hour.
• 15:43
  SPEAKER_00: All right, so.
• 15:52
  SPEAKER_00: Also, it's very hard to do things backwards.
• 15:56
  SPEAKER_00: I'm just going to go ahead and plop this in there.
• 15:59
  SPEAKER_00: You can see it looks like cookie dough versus like cake batter.
• 16:05
  SPEAKER_00: Sometimes doing like YouTube videos of these things is super helpful.
• 16:08
  SPEAKER_00: Because you can really see what things are supposed to look like.
• 16:14
  SPEAKER_00: Okay, moving my plums over.
• 16:16
  SPEAKER_00: Just going to get this all in there.
• 16:20
  SPEAKER_00: Get the divot in the bottom of the bowl, right?
• 16:22
  SPEAKER_00: Okay.
• 16:28
  SPEAKER_00: Right.
• 16:30
  SPEAKER_00: So super thick batter.
• 16:34
  SPEAKER_00: Not very...
• 16:37
  SPEAKER_00: cake-like, right?
• 16:39
  SPEAKER_00: But this is going to work just great.
• 16:45
  SPEAKER_00: Oh my gosh, you guys.
• 16:47
  SPEAKER_00: Shoot, I just realized I forgot the eggs.
• 16:52
  SPEAKER_00: No wonder I'm like, wait, this is failing.
• 16:55
  SPEAKER_00: A little battery.
• 16:57
  SPEAKER_00: More battery than normal.
• 16:59
  SPEAKER_00: Oh my gosh, this is what happens.
• 17:01
  SPEAKER_00: Okay, so we're just going to plop this back in and give it an adult.
• 17:05
  SPEAKER_00: When we add the eggs.
• 17:07
  SPEAKER_00: You don't add them until the end anyway, so it's fine.
• 17:10
  SPEAKER_00: But yeah,
• 17:11
  SPEAKER_00: I was wondering,
• 17:11
  SPEAKER_00: I was like,
• 17:12
  SPEAKER_00: okay,
• 17:12
  SPEAKER_00: I know this batter is thick,
• 17:13
  SPEAKER_00: but it also is feeling a little too thick.
• 17:16
  SPEAKER_00: So, back in the blender we go, honest to goodness.
• 17:22
  SPEAKER_00: And we're going to go ahead and finish up our cake.
• 17:27
  SPEAKER_00: Come on, friends.
• 17:28
  SPEAKER_00: All right, there we go.
• 17:35
  Part of what I'm doing for this dinner party is the green salad
• 17:37
  that I'm making.
• 17:39
  SPEAKER_00: I made a bunch of eggs in the Instant Pot.
• 17:42
  SPEAKER_00: This is another trick from my radio friend, Stephanie, my partner.
• 17:48
  SPEAKER_00: She likes to serve eggs,
• 17:51
  SPEAKER_00: not necessarily double,
• 17:53
  just like half eggs on platters for parties and happy hours to
• 17:57
  give people a little
• 17:58
  SPEAKER_00: protein,
• 17:59
  SPEAKER_00: which is smart.
• 18:00
  SPEAKER_00: Okay, eggs are in.
• 18:03
  SPEAKER_00: That'll mix together.
• 18:05
  SPEAKER_00: Oh yeah, we're cooking with gas now.
• 18:08
  SPEAKER_00: So I'm taking kind of a similar strategy with the eggs.
• 18:12
  SPEAKER_00: I made a bunch of eggs in the Instant Pot.
• 18:16
  SPEAKER_00: And I'm going to lay them around the edge of the dress sadly.
• 18:20
  SPEAKER_00: So if someone wants them, they are there for them.
• 18:23
  SPEAKER_00: Okay, let's try this again, shall we?
• 18:26
  SPEAKER_00: Oh yeah, that looks much better.
• 18:29
  Okay,
• 18:30
  so you can see,
• 18:32
  still thick,
• 18:33
  but not as thick with the egg in there.
• 18:36
  SPEAKER_00: Oh my goodness, can you imagine?
• 18:38
  SPEAKER_00: All right,
• 18:40
  SPEAKER_00: so fruit buckle going in,
• 18:43
  SPEAKER_00: and I'm going to push the plums down,
• 18:45
  SPEAKER_00: and then we will move on to our next recipe.
• 18:52
  SPEAKER_00: My friends are coming at 6.
• 18:55
  It's 1.30 now,
• 18:56
  2 o'clock,
• 18:58
  so I'll be getting everything correct right up until they come.
• 19:02
  SPEAKER_00: It's a beautiful time in my garden outside right now.
• 19:07
  SPEAKER_00: So I will grab some greenery, see what flowers I have.
• 19:15
  SPEAKER_00: I've got hydrangeas,
• 19:17
  so I'll probably make a big hydrangea arrangement that'll sit
• 19:21
  on the main counter
• 19:22
  SPEAKER_00: when people come and make in their drinks.
• 19:26
  SPEAKER_00: That'll be like a centerpiece, as it were.
• 19:28
  And then on the table itself,
• 19:31
  I'll have a smaller arrangement that will be low.
• 19:37
  SPEAKER_00: That could even just be like greenery in a low bowl.
• 19:44
  SPEAKER_00: just to give the table a little something.
• 19:46
  SPEAKER_00: Okay,
• 19:46
  SPEAKER_00: so you can see here the cake is still thick,
• 19:51
  SPEAKER_00: but now it has eggs and is not as thick as it was.
• 19:54
  SPEAKER_00: And I'm just kind of spreading it out a little bit.
• 19:56
  SPEAKER_01: All right.
• 20:01
  SPEAKER_01: And I'm going to push the plums in.
• 20:11
  SPEAKER_00: and push them down.
• 20:13
  SPEAKER_00: Like I said, the cake will come up and around them.
• 20:21
  SPEAKER_00: So I'm going to do, hopefully I can get eight in here.
• 20:25
  SPEAKER_00: Maybe it'll only be six or nine.
• 20:26
  SPEAKER_00: We'll see.
• 20:31
  SPEAKER_01: There we go.
• 20:32
  SPEAKER_01: This is going to look really pretty.
• 20:40
  SPEAKER_00: It's going to be a little off, but no worries.
• 20:45
  SPEAKER_00: Okay.
• 20:48
  SPEAKER_00: All right, so you see how we have the plums in there?
• 20:51
  SPEAKER_00: And when it bakes, it's going to bake up and over.
• 20:54
  SPEAKER_00: I'm going to do one other thing.
• 20:57
  I've got a little vanilla sugar that I'm just going to sprinkle
• 21:01
  on the top.
• 21:03
  SPEAKER_00: I probably wouldn't do this at the lake.
• 21:05
  SPEAKER_00: But since I'm having a party and I want it to be a little pretty,
• 21:09
  SPEAKER_00: I'll just sprinkle a little bit of vanilla sugar on the top.
• 21:13
  SPEAKER_00: Ugh.
• 21:15
  SPEAKER_00: Come on, friends.
• 21:17
  SPEAKER_00: This vanilla sugar has a vanilla bean in it with sugar.
• 21:21
  And just going to sprinkle a little bit on the top to give it a
• 21:25
  nice,
• 21:26
  crusty,
• 21:27
  sugary topping.
• 21:30
  SPEAKER_00: Good.
• 21:31
  SPEAKER_00: All right, so this is going to go in the oven for 50 minutes.
• 21:35
  SPEAKER_00: And I'm going to push my hands.
• 21:37
  SPEAKER_00: We're going to move on to the next recipe.
• 21:42
  SPEAKER_00: So let's put this in the oven.
• 21:46
  SPEAKER_00: Whoops, of course.
• 21:47
  I need to move my oven wraps because I was broiling a red
• 21:53
  pepper so they're not in
• 21:55
  SPEAKER_00: the right position.
• 21:59
  SPEAKER_00: I'm going to set my kitchen timer at 30 minutes.
• 22:02
  SPEAKER_00: The cake's going to cook for about 50 minutes,
• 22:05
  SPEAKER_00: but I like to spin my pan about halfway because my oven has a hot spot.
• 22:13
  SPEAKER_00: Many do.
• 22:14
  SPEAKER_00: All right.
• 22:18
  SPEAKER_00: Moving on, I want to show you something kind of fun.
• 22:22
  SPEAKER_00: I'm going to make a garlic scapegoat.
• 22:27
  SPEAKER_00: pesto in my food processor.
• 22:30
  SPEAKER_00: The food processor I got when I got married.
• 22:33
  SPEAKER_00: My trusty Cuisinart.
• 22:36
  SPEAKER_00: I love it so much.
• 22:39
  SPEAKER_00: It's like the number one tool I don't think I could live without.
• 22:43
  SPEAKER_00: All right, so look at these cuties.
• 22:46
  SPEAKER_00: You know what these are?
• 22:48
  SPEAKER_00: These are garlic scapes.
• 22:50
  SPEAKER_00: So when you grow garlic,
• 22:52
  SPEAKER_00: This is like the top that comes out.
• 22:55
  SPEAKER_00: And they have little flowers on them too.
• 22:57
  So I'm going to go ahead and put these in my food processor
• 23:03
  because I'm going to
• 23:04
  SPEAKER_00: blend them up and make a pesto out of it.
• 23:07
  SPEAKER_00: And this pesto is going to taste very much like a light garlic flavor.
• 23:18
  SPEAKER_00: And I'm going to use these little flowers as decorations.
• 23:24
  They're going to decorate my platter with the roasted potatoes
• 23:28
  because this pesto
• 23:29
  is going to be drizzled over the roasted potatoes with the feta
• 23:36
  smear on the
• 23:37
  SPEAKER_00: bottom.
• 23:38
  So I'm going to set those aside for decoration and just kind of
• 23:43
  chop these up a little bit.
• 23:47
  SPEAKER_00: put them in my food processor.
• 23:50
  SPEAKER_00: I'm also going to add some basil and some walnuts.
• 23:55
  SPEAKER_00: Now you can use pine nuts.
• 23:57
  SPEAKER_00: I'm cheap.
• 23:57
  SPEAKER_00: Pine nuts are expensive.
• 23:59
  SPEAKER_00: So I kind of end up using almonds.
• 24:02
  SPEAKER_00: I'll use walnuts.
• 24:04
  I really use whatever nuts I have on hand and that aren't super
• 24:09
  expensive.
• 24:10
  SPEAKER_00: I'm going to start with a little olive oil.
• 24:12
  SPEAKER_00: Let's start it, and then I'm going to add some more.
• 24:16
  SPEAKER_00: I'm going to add some pepper, a little bit of salt, and some basil.
• 24:29
  I have some basil growing up the garden at home,
• 24:33
  but I'm not home,
• 24:33
  so I had to buy some.
• 24:39
  I'm gonna go ahead and just,
• 24:40
  if I'm using the food processor,
• 24:42
  I'm gonna use this whole thing.
• 24:44
  SPEAKER_00: Okay, get a few more going.
• 24:51
  I'm trying to cut them off at the node where they can continue
• 24:55
  to grow once I'm done here.
• 25:00
  SPEAKER_00: You pinch them off where you see like a tree.
• 25:07
  SPEAKER_00: Okay, that'll get us going, and I've got some for garnish.
• 25:11
  SPEAKER_00: I'm going to add a garlic clove,
• 25:14
  SPEAKER_00: and my clove of garlic is a little tired,
• 25:17
  SPEAKER_00: but because I've got the green garlic from the scapes,
• 25:20
  SPEAKER_00: I'm going to have a nice garlic-like flavor.
• 25:22
  Just going to go ahead and put that in there,
• 25:27
  and I'm going to zhuzh,
• 25:30
  zhuzh,
• 25:30
  zhuzh.
• 25:32
  SPEAKER_00: And this is just going to be a drizzle.
• 25:35
  And then I'll take whatever I have left over and either freeze
• 25:38
  it for another recipe.
• 25:40
  SPEAKER_00: Maybe I'll add it to mayo.
• 25:43
  SPEAKER_00: Make an aioli.
• 25:44
  SPEAKER_00: Maybe I'll make a salad dressing later.
• 25:49
  SPEAKER_00: I'll figure out how I want to use it.
• 25:52
  SPEAKER_00: Gosh, peeling garlic sometimes is such a team.
• 25:55
  SPEAKER_00: Okay, so a little garlic clove.
• 25:57
  SPEAKER_00: And then I've got some oil in there.
• 25:59
  SPEAKER_00: I'm just going to give it a little...
• 26:14
  SPEAKER_00: Okay.
• 26:15
  SPEAKER_00: You can see it's pretty chunky.
• 26:16
  SPEAKER_00: I'm going to add a little bit of cheese,
• 26:21
  SPEAKER_00: and then I'm going to add a little bit more olive oil,
• 26:23
  SPEAKER_00: and I'm just going to keep going until I get a consistency that I like.
• 26:28
  SPEAKER_00: This recipe is on stephaniesdish.com, too.
• 26:30
  It's about a quarter cup of cheese and about a half cup of
• 26:34
  olive oil overall.
• 26:36
  I'm just going to add a little here,
• 26:38
  and then I'm going to go from the top while I'm blending.
• 26:43
  SPEAKER_00: I love pesto.
• 26:43
  SPEAKER_00: You can make pesto with so many things, and it's pesto season, right?
• 26:51
  SPEAKER_01: So, you can emulsify, fix it in.
• 27:01
  SPEAKER_00: Can you give it a little spin here around the top?
• 27:07
  SPEAKER_00: This is such a pretty color, too.
• 27:09
  So it's going to look really nice with the roasted potatoes and
• 27:13
  the yogurt.
• 27:15
  It's real pesto-y right now,
• 27:17
  and I want it a little more drizzly just for my uses today.
• 27:22
  SPEAKER_00: So I'm going to add a little bit more olive oil.
• 27:40
  SPEAKER_00: So good.
• 27:45
  SPEAKER_00: I think this will be good.
• 27:47
  SPEAKER_00: You can see the consistency.
• 27:50
  It's chunky,
• 27:51
  but if I add a little more olive oil before serving,
• 27:53
  I can get it to drizzle.
• 27:56
  SPEAKER_00: And the consistency is really nice.
• 27:58
  SPEAKER_00: To put on fish, to put on pesto, to mix in with yogurt and make a dip.
• 28:03
  SPEAKER_00: There's so many things I can do with this as a base.
• 28:07
  SPEAKER_00: I'm gonna go ahead and show you.
• 28:09
  SPEAKER_00: Can you see there?
• 28:10
  SPEAKER_00: It's really lovely.
• 28:11
  SPEAKER_00: Okay, so we have our garlic pesto.
• 28:16
  SPEAKER_00: Just gonna set that aside.
• 28:19
  SPEAKER_00: And get that ready for a little bit later.
• 28:28
  SPEAKER_00: Yum.
• 28:30
  SPEAKER_00: Plus that garlic smell is delightful.
• 28:34
  SPEAKER_00: And from here,
• 28:35
  SPEAKER_00: We're going to go ahead and make,
• 28:37
  SPEAKER_00: I'm going to save this Scarlet Cloak because I'm going to use it.
• 28:41
  SPEAKER_00: I'm going to make my little veggie situation.
• 28:49
  SPEAKER_02: It's this side of the way.
• 28:50
  SPEAKER_00: Okay, so we are going to cut some veg and lay it in concentric circles.
• 28:59
  SPEAKER_00: Okay.
• 29:00
  SPEAKER_00: Now, I only have yellow veg and one green veg.
• 29:05
  SPEAKER_00: So what I'm going to do is do yellow along the outside,
• 29:10
  SPEAKER_00: and then I'll finish with a little ring of green.
• 29:14
  SPEAKER_00: And I'm going to go ahead,
• 29:18
  SPEAKER_00: sometimes when you're making a gratin,
• 29:20
  SPEAKER_00: a gratin,
• 29:22
  SPEAKER_00: gratin,
• 29:23
  SPEAKER_00: gratin,
• 29:24
  SPEAKER_00: you will add
• 29:29
  SPEAKER_00: flavored breadcrumbs or cheesy things in between the layers.
• 29:33
  SPEAKER_00: I'm just going to go ahead and put it on the top.
• 29:37
  SPEAKER_00: This is really going to be super simple.
• 29:40
  So I'm just going to cut circles and lay them in the pan and
• 29:50
  then I'm going to bake
• 29:50
  SPEAKER_00: them at 400 degrees
• 29:55
  with the topping on it,
• 29:57
  just as yet one more veggie dish for the dinner party.
• 30:02
  SPEAKER_00: So in last week's Substack, I talked about cookbook clubs.
• 30:06
  SPEAKER_00: I had a cookbook club for many years with friends,
• 30:10
  and finally we just kind of aged out of it when our kids got to
• 30:13
  be like teenage
• 30:14
  SPEAKER_00: years.
• 30:15
  SPEAKER_00: But honestly, we had so much fun.
• 30:18
  SPEAKER_00: We would...
• 30:20
  We wouldn't pick from a book necessarily,
• 30:23
  so we called ours a gourmet club.
• 30:25
  SPEAKER_00: But the hostess would pick the main dish,
• 30:28
  SPEAKER_00: and then she would assign you either an appetizer,
• 30:32
  SPEAKER_00: a salad,
• 30:32
  SPEAKER_00: a soup,
• 30:33
  SPEAKER_00: whatever we were having.
• 30:36
  I liked it because it forced me to make a lot of dishes that I
• 30:40
  wasn't familiar with
• 30:41
  SPEAKER_00: because we had to make whatever the hostess said.
• 30:44
  SPEAKER_00: But what I like about cookbook clubs is you really get a perspective that
• 30:50
  on the book and you get to cook multiple dishes from the book
• 30:53
  and also see if
• 30:54
  SPEAKER_00: people liked the book.
• 30:56
  One thing about my book that I do know is people like it
• 30:59
  because it's easy to cook from.
• 31:02
  SPEAKER_00: It's not super complicated.
• 31:03
  SPEAKER_00: The recipes don't take a long time.
• 31:05
  SPEAKER_00: And I try to keep things with minimal ingredients.
• 31:09
  And the ingredients that I do use are all things you would be
• 31:12
  able to find in your
• 31:13
  SPEAKER_00: kitchen pretty easily or at your neighborhood grocery store.
• 31:18
  SPEAKER_00: The first book that I did is kind of a May through September.
• 31:23
  SPEAKER_00: It's modeled by month.
• 31:25
  And I like that because,
• 31:27
  like,
• 31:27
  right now we're getting into squash season and zucchini season.
• 31:31
  And there's a lot of zucchini recipes in that first book
• 31:35
  because I'm a gardener.
• 31:36
  SPEAKER_00: And I ended up with a lot of zucchini.
• 31:40
  SPEAKER_00: The second book takes you from October through April.
• 31:44
  So there's not as much garden things,
• 31:47
  but there's a lot of soups and stews and braises.
• 31:51
  SPEAKER_00: So I'm taking the bigger circles and laying them around the outside here.
• 31:56
  And then I'm going to take the smaller circles and the zucchini
• 32:04
  and kind of make
• 32:04
  SPEAKER_00: something in the middle.
• 32:08
  This type of a dish I love with like rosemary or thyme as the
• 32:13
  main flavor.
• 32:14
  SPEAKER_00: It's so delicious.
• 32:16
  SPEAKER_00: Anything like garden-y and fresh.
• 32:20
  I'm going to sprinkle breadcrumbs with a little cheese on the
• 32:24
  top just to give it
• 32:25
  SPEAKER_00: like a crunchy little crispy coating.
• 32:27
  SPEAKER_00: It's going to need a lot of olive oil.
• 32:34
  I have a lot of squash here,
• 32:36
  so I'm going to be able to get a whole other layer.
• 32:38
  And just keep kind of going around in circles and pushing back
• 32:47
  up to the layer behind you.
• 32:54
  SPEAKER_00: This is going to be really pretty.
• 32:56
  SPEAKER_00: Again, this was a last-minute add-on when I was at the gym.
• 32:59
  SPEAKER_00: Someone had a pile of yellow squash and zucchini,
• 33:02
  SPEAKER_00: and I find it hard to walk past it and not do something with it.
• 33:06
  SPEAKER_00: So here we are.
• 33:07
  SPEAKER_00: Okay, I have so much.
• 33:10
  SPEAKER_00: I'm just going to keep laying it in,
• 33:13
  and then I'm going to make the zucchini the star of the show in
• 33:21
  the center.
• 33:31
  SPEAKER_02: Okay.
• 33:33
  SPEAKER_00: Filling in sort of all the little cracks.
• 33:38
  SPEAKER_00: Making it pretty.
• 33:39
  SPEAKER_00: Just by tucking everything in.
• 33:44
  SPEAKER_00: Okay.
• 33:50
  SPEAKER_00: Now I've got the zucchini, so let's see what I can do with it here.
• 33:53
  SPEAKER_00: Okay.
• 34:00
  SPEAKER_01: I'm going to strategically just insert these rounds.
• 34:06
  And I'm going to put olive oil,
• 34:08
  my seasonings,
• 34:11
  my cheese,
• 34:12
  and my breadcrumbs.
• 34:14
  SPEAKER_00: And it'll be all ready to bake for when my guests arrive.
• 34:17
  SPEAKER_00: So I'm just going along and I'm making a green layer.
• 34:20
  SPEAKER_00: It's going to be cute.
• 34:26
  SPEAKER_00: If you're type A,
• 34:28
  You're going to love this kind of dessert because you can just
• 34:30
  really get lost in it.
• 34:32
  SPEAKER_00: I'm not type A. I'm type ABC.
• 34:35
  SPEAKER_00: All right.
• 34:42
  SPEAKER_00: Not that one.
• 34:43
  SPEAKER_00: That one looks real cute.
• 34:48
  SPEAKER_00: Tuck a few in the middle like a flower.
• 34:57
  SPEAKER_01: Okay.
• 34:58
  SPEAKER_01: I'm gonna crush up some of the... And there we go.
• 35:09
  SPEAKER_00: Great, so I've got a few extra here.
• 35:12
  SPEAKER_00: I'll just set these to the side.
• 35:14
  SPEAKER_00: I'm gonna go ahead and get some breadcrumbs.
• 35:26
  SPEAKER_00: I probably have something in the freezer.
• 35:28
  Because if you know me,
• 35:30
  and you cook with me,
• 35:35
  you know I always have things in the freezer.
• 35:44
  SPEAKER_00: Okay, this is just funny.
• 35:46
  SPEAKER_00: This is soup meat.
• 35:48
  SPEAKER_00: I thought it was breadcrumbs, but it's soup meat.
• 35:49
  SPEAKER_00: Hold on.
• 35:51
  SPEAKER_00: Gonna find my breadcrumbs.
• 35:58
  SPEAKER_01: I have the blood nuts.
• 36:01
  SPEAKER_01: I know where I end up here.
• 36:09
  SPEAKER_01: Oh, wait.
• 36:11
  SPEAKER_01: Another fine.
• 36:12
  SPEAKER_00: Fine nuts.
• 36:13
  SPEAKER_00: I couldn't use those in my pesto, right?
• 36:17
  SPEAKER_00: Serious lady people.
• 36:22
  SPEAKER_00: All right, I found them.
• 36:30
  SPEAKER_00: Okay, breadcrumbs.
• 36:32
  I'm going to go ahead and just smash them up with a rolling pin
• 36:37
  and strangle some on here.
• 36:38
  SPEAKER_00: Is this a good time to tell you that I'm looking for an assistant?
• 36:43
  SPEAKER_00: Seriously, I am.
• 36:45
  SPEAKER_00: Looking for someone that can help me about 20 hours a week.
• 36:57
  SPEAKER_01: with preparing food for shoots,
• 37:03
  SPEAKER_00: helping prepare recipes on my website,
• 37:10
  SPEAKER_00: typing them in,
• 37:11
  SPEAKER_00: helping get our strategy for what recipes we're going to do.
• 37:22
  SPEAKER_00: I'm just feeling like I'm getting ready to get a little assistance.
• 37:26
  SPEAKER_00: Okay, these are still a little chunky.
• 37:28
  If I can't get them to crunch up by doing this if they're a
• 37:39
  little frozen,
• 37:40
  SPEAKER_00: I'm going to go back to my food process.
• 37:51
  SPEAKER_00: Let's see.
• 37:52
  SPEAKER_00: Oh, I got enough at the bottom here that I think I can use.
• 37:59
  SPEAKER_01: Okay, so I'm going to put them in a bowl.
• 38:10
  SPEAKER_00: Well, look what I found, my mini chopper.
• 38:13
  If anyone is interested in working with me,
• 38:15
  like I said,
• 38:16
  I'm looking for about 20 hours a week.
• 38:18
  SPEAKER_00: You have to be a little tech savvy.
• 38:21
  SPEAKER_00: Video editing's a plus.
• 38:25
  I have all the tools that you can use,
• 38:28
  whether it's,
• 38:28
  you know,
• 38:29
  Canva or iMovie or Splice.
• 38:31
  SPEAKER_00: I've got them all, whatever you're into using.
• 38:34
  SPEAKER_00: I'm going to go ahead and get this started.
• 38:40
  SPEAKER_00: But we would have fun together.
• 38:42
  SPEAKER_00: You could be in the chutes.
• 38:44
  SPEAKER_00: Things are falling all over.
• 38:52
  SPEAKER_00: And you'd work autonomously.
• 38:53
  You'd have to come into my home sometimes,
• 38:55
  because that's where I do most of my work.
• 38:59
  SPEAKER_00: Oh my gosh, why is this not working now?
• 39:02
  SPEAKER_01: What the heck?
• 39:12
  SPEAKER_01: Seriously, what the heck?
• 39:18
  SPEAKER_02: This corroded piece of crap?
• 39:22
  SPEAKER_00: Yeah, I don't know why it's in 14.
• 39:26
  SPEAKER_00: Should be working.
• 39:28
  SPEAKER_01: Try the other... Yeah, nope.
• 39:35
  SPEAKER_00: All right, well, honest to goodness, what am I going to do now?
• 39:40
  SPEAKER_00: See, this is exactly what happens when you're cooking with me.
• 39:42
  SPEAKER_00: You have to think of things on the fly.
• 39:46
  SPEAKER_00: And I think we're going to go...
• 39:50
  SPEAKER_00: back to just pounding things out.
• 39:57
  SPEAKER_00: Just going like this.
• 39:58
  SPEAKER_00: All right.
• 40:01
  SPEAKER_00: So we're going in with our breadcrumbs.
• 40:05
  SPEAKER_00: Try to get the big hunks out that I can't seem to blend up.
• 40:11
  SPEAKER_00: There we go.
• 40:16
  SPEAKER_00: We're going to put our olive oil, a little bit of cheese in there.
• 40:20
  It's going to look real pretty,
• 40:22
  even though it looks like a disaster on here.
• 40:25
  SPEAKER_00: You know, you got to do what you got to do.
• 40:30
  SPEAKER_01: Okay, a little bit of cheese.
• 40:36
  SPEAKER_01: And we're going to finish it off with a little seasoning.
• 40:39
  SPEAKER_00: I like tine.
• 40:40
  SPEAKER_00: I have some herb salts that I have made.
• 40:47
  At the end of the season,
• 40:48
  when I harvest my final herbs,
• 40:50
  I blend them up with salt.
• 40:52
  SPEAKER_00: So you can see in there are the herbs and the salt.
• 40:55
  SPEAKER_00: This happens to be a rosemary salt.
• 40:57
  SPEAKER_00: It's going to be tasty.
• 41:03
  SPEAKER_00: And then I'm going to sprinkle some olive oil.
• 41:11
  SPEAKER_00: I need a different bottle, so I already used one.
• 41:23
  SPEAKER_02: And just make sure I get it nice and around all our veg.
• 41:28
  SPEAKER_00: Okay.
• 41:31
  And then last but not least,
• 41:34
  I'm going to microplane that little clove of garlic that I had.
• 41:40
  SPEAKER_00: Here it is.
• 41:40
  SPEAKER_02: And here's the microplane.
• 41:47
  SPEAKER_00: Just to get a little hint of whoop, garlicky goodness on there.
• 42:02
  SPEAKER_02: All right.
• 42:04
  SPEAKER_01: Give it a little sprinkle.
• 42:07
  SPEAKER_01: Sprinkle.
• 42:08
  SPEAKER_02: All right.
• 42:13
  SPEAKER_01: And this is going to be a lovely dish.
• 42:26
  SPEAKER_00: When I serve it, I'll probably grab a little bit of time from the garden.
• 42:31
  I happen to have outside just to lay it on there because
• 42:33
  that'll look really nice.
• 42:35
  SPEAKER_00: Okay, just a little.
• 42:39
  And what's going to happen is these vegetables are going to
• 42:42
  release their oil and their water.
• 42:50
  SPEAKER_00: And so you'll get kind of a bubbly situation.
• 42:53
  SPEAKER_00: Okay.
• 42:57
  SPEAKER_00: Going to finish off with just a tiny bit more
• 43:01
  olive oil,
• 43:01
  and then I'll set this aside until it's ready to go in the
• 43:05
  oven.
• 43:06
  SPEAKER_00: And that will be after my cake, which is still in the oven.
• 43:12
  SPEAKER_00: Okay.
• 43:12
  SPEAKER_00: Ooh, they got a little more pile of crumbs here.
• 43:16
  SPEAKER_00: Let's just finish those off, shall we?
• 43:17
  SPEAKER_00: Okay.
• 43:25
  SPEAKER_00: You're going to have to stay tuned for my Instagram,
• 43:28
  SPEAKER_00: because I'll put pictures of everything as it comes out.
• 43:33
  SPEAKER_00: And if there's any good bottles of wine too,
• 43:35
  SPEAKER_00: whenever I entertain and our friends come over and we like the wine,
• 43:39
  SPEAKER_00: I'll usually share that too.
• 43:40
  SPEAKER_00: Because I think fine wine is hard.
• 43:43
  My friend that owns Sip Better Wines,
• 43:45
  Leslie Miller,
• 43:46
  she does a great job.
• 43:47
  SPEAKER_00: I have a wine subscription from her.
• 43:48
  SPEAKER_00: And I really like wine and know a little bit about it,
• 43:52
  SPEAKER_00: but a lot of my friends,
• 43:54
  SPEAKER_00: it's just,
• 43:54
  SPEAKER_00: that's a really hard thing.
• 43:57
  SPEAKER_00: Okay, so here we go.
• 43:59
  SPEAKER_00: Our vegetable gratin.
• 44:01
  SPEAKER_00: It's going to be delightful.
• 44:04
  SPEAKER_00: I'm going to put my breadcrumbs back in the freezer.
• 44:08
  SPEAKER_00: When I get time,
• 44:10
  I should just blend them up so I don't have to do this little
• 44:12
  scene again,
• 44:13
  SPEAKER_00: right?
• 44:15
  SPEAKER_00: And I've got my cheese that's going to go back from the freezer.
• 44:17
  SPEAKER_00: Ah!
• 44:19
  The last thing we were going to do is make salad dressing,
• 44:21
  and I will do that with you.
• 44:24
  SPEAKER_00: So I have a very basic vinaigrette.
• 44:27
  SPEAKER_00: I'm just going to grab this sheet here so I can see.
• 44:31
  Generally,
• 44:31
  when you're making salad dressing,
• 44:37
  it's one-third acid to two-thirds oil.
• 44:44
  SPEAKER_00: And then you have seasonings.
• 44:46
  SPEAKER_00: So I'm going to make a very simple...
• 44:49
  SPEAKER_00: Vinaigrette.
• 44:51
  SPEAKER_00: I have a lot of flavors going on, right?
• 44:53
  SPEAKER_00: I've got the miso salmon.
• 44:55
  SPEAKER_00: I've got the garlic and the vegetables.
• 44:58
  SPEAKER_00: I've got the garlic skate pesto with the potatoes.
• 45:02
  SPEAKER_00: I've got the dilly potato salad.
• 45:04
  SPEAKER_00: So I want my salad to be kind of neutral.
• 45:15
  SPEAKER_00: And almost like a little palate cleanser.
• 45:20
  SPEAKER_00: So I'm just going to juice my lemon.
• 45:23
  SPEAKER_00: This lemon is really large.
• 45:27
  SPEAKER_00: Let's just do it like this.
• 45:36
  SPEAKER_00: I usually make the dressing and then just let it sit.
• 45:39
  SPEAKER_00: Sometimes if I'm having a party,
• 45:41
  SPEAKER_00: and I probably will do this a little later,
• 45:43
  I'll put the salad dressing in the bottom of the bowl and build
• 45:48
  the greens on top.
• 45:49
  SPEAKER_00: So it's not dressed.
• 45:52
  SPEAKER_00: So it doesn't get soggy.
• 45:53
  Or I'll lay the dressing around the bowl and then put the
• 45:58
  greens in the middle.
• 45:59
  SPEAKER_00: And then right before people come, I'll toss it.
• 46:04
  SPEAKER_00: So I'm adding two-thirds oil.
• 46:08
  SPEAKER_00: to my one-third of vinegar.
• 46:11
  I got a little heavy-handed with the oil there,
• 46:17
  so I'm going to do a little more lemon.
• 46:19
  SPEAKER_00: I'm also going to zest it.
• 46:23
  SPEAKER_00: Give us kind of a nice, bright, lemony salad.
• 46:31
  SPEAKER_00: be real easy.
• 46:32
  SPEAKER_00: I'm tossing it with just salad greens, mixed greens.
• 46:37
  SPEAKER_00: If I had an avocado, I'd put it in.
• 46:39
  SPEAKER_00: If I'm feeling fancy, I maybe will cut up some chives or some scallions.
• 46:51
  SPEAKER_00: Gonna make sure I get some salt in there.
• 46:55
  SPEAKER_00: And juice a little more.
• 46:56
  You can see how when you look at the glass,
• 46:59
  you can kind of see the ratios there.
• 47:02
  SPEAKER_00: So I need just a little more juice.
• 47:11
  SPEAKER_00: I'm going to add a little salt and a little pepper.
• 47:24
  SPEAKER_00: It's really important for dressings to have salt and pepper.
• 47:28
  SPEAKER_00: They're carrying a lot of flavor on these greens, right?
• 47:39
  SPEAKER_00: Okay.
• 47:40
  SPEAKER_00: You can see I've got the ratio just about right there.
• 47:45
  Now,
• 47:45
  another thing that's hopeful about salad dressing is to have an
• 47:49
  emulsifier.
• 47:51
  SPEAKER_00: What that does is some kind of creaminess that brings it all together.
• 47:55
  SPEAKER_00: You don't have to have it.
• 47:58
  SPEAKER_00: And sometimes I don't.
• 48:00
  SPEAKER_00: In this instance, I'm probably going to use a little bit of mustard.
• 48:15
  SPEAKER_00: I do not want a mustardy flavor.
• 48:19
  I'm just looking for the emulsification,
• 48:21
  so I'm just going to use a little bit,
• 48:24
  like a teaspoon.
• 48:25
  Okay,
• 48:30
  now you can shake this in a mason jar,
• 48:32
  or you can just whisk it with a fork.
• 48:46
  SPEAKER_00: This is our very basic salad dressing.
• 48:50
  SPEAKER_00: See that?
• 48:51
  SPEAKER_00: Okay.
• 48:54
  SPEAKER_00: I'm going to make one more vinaigrette before we log off here.
• 48:58
  And the final vinaigrette I'm going to make is going to be for
• 49:01
  the bean and the rosemary salad.
• 49:12
  SPEAKER_00: I'm going to go in with the two-thirds of oil.
• 49:16
  SPEAKER_00: Same kind of strategy here.
• 49:17
  SPEAKER_00: And then a third of the vinaigrette.
• 49:21
  SPEAKER_00: And in this case, I'm going to use balsamic vinegar.
• 49:27
  SPEAKER_00: My husband can't have this, but he's not home, and my friends can.
• 49:31
  SPEAKER_00: I like it
• 49:34
  SPEAKER_00: We want a good amount because this is really,
• 49:38
  SPEAKER_00: besides the roasted red peppers and the beans and the herbs that I add,
• 49:43
  SPEAKER_00: this is really the primary base of the flavoring.
• 49:46
  I'm just going to squeeze out any of these extra little lemon
• 49:51
  bits just so I'm not
• 49:53
  SPEAKER_00: wasting anything.
• 49:54
  SPEAKER_00: And I'm going to add a little salt and pepper.
• 50:05
  And I'm not going to emulsify this one because I'm just going
• 50:09
  to be using it to
• 50:09
  SPEAKER_00: dress the beans and the roasted peppers.
• 50:13
  SPEAKER_00: There is a lot of flavor, too.
• 50:14
  SPEAKER_00: I got a seed in there.
• 50:16
  SPEAKER_00: In the roasted pepper.
• 50:18
  SPEAKER_00: So that is really the primary flavor.
• 50:21
  SPEAKER_00: Putting on a little salt here.
• 50:26
  SPEAKER_00: That's the primary flavor that I want.
• 50:33
  SPEAKER_00: Carry in our bean salad.
• 50:42
  SPEAKER_00: If I dress the salad and it feels like I don't have enough vinaigrette,
• 50:47
  SPEAKER_00: I can just quickly whip up a little bit more.
• 50:49
  SPEAKER_00: But I'm going to go ahead and I'm going to put the beans in a bowl.
• 50:55
  SPEAKER_00: And I'm going to add the red pepper and the vinaigrette.
• 50:58
  SPEAKER_00: And then I'm going to do this right before my guests come in.
• 51:02
  And then I'm going to do it on a platter that I'm going to
• 51:04
  decorate with fresh basil.
• 51:06
  SPEAKER_00: So watch for that on the grams,
• 51:08
  SPEAKER_00: but that's how we're going to do our bean salad with our roasted peppers.
• 51:14
  SPEAKER_00: Make sure you taste your salad dressings too.
• 51:17
  SPEAKER_00: I will do this right before serving.
• 51:18
  SPEAKER_00: I'm going to add just a tiny more olive oil to this one.
• 51:23
  SPEAKER_00: Love Your Olive or Love That Olive is a store in Maple Grove.
• 51:27
  SPEAKER_00: It has really nice olive oils and they've got nice balsamic vinegars too.
• 51:32
  SPEAKER_00: Or the peach white balsamic that's delightful.
• 51:36
  SPEAKER_00: Okay, so I'm going to clean up.
• 51:40
  SPEAKER_00: I'm going to get my cake out.
• 51:43
  SPEAKER_00: I'll show you.
• 51:44
  SPEAKER_00: It's cooked in there for 30 minutes.
• 51:53
  I've got to spin it around,
• 51:55
  but I just want to show you kind of how it's coming.
• 51:58
  SPEAKER_00: It's going to be real beautiful.
• 52:00
  SPEAKER_00: So we'll put that in for another 30 minutes, spinning it around.
• 52:04
  SPEAKER_00: Actually, it's 30 plus 20, because it's 50 minutes total.
• 52:14
  SPEAKER_00: All right, so I'm gonna wait till my cake gets done.
• 52:20
  SPEAKER_00: I've got my salmon ready to go, ready to broil.
• 52:24
  I've got my vegetables that I'll cook this afternoon and they
• 52:27
  can stay at room temperature.
• 52:29
  SPEAKER_00: I've got my red pepper bean salad.
• 52:33
  That also,
• 52:34
  once I get everything put together,
• 52:36
  can sit at room temperature.
• 52:37
  SPEAKER_00: I've got the kind of last minute add-on of the dilly potato salad.
• 52:42
  SPEAKER_00: That'll be cold.
• 52:43
  SPEAKER_00: That'll serve last.
• 52:45
  SPEAKER_00: And I'm in good shape.
• 52:46
  SPEAKER_00: So I'm going to sign off on this.
• 52:49
  I will put the recipes in the Substack post so that you can
• 52:56
  find these recipes if
• 52:57
  SPEAKER_00: you want to make them.
• 52:59
  SPEAKER_00: And yeah, it was a little haphazard today, kind of as it is.
• 53:03
  I did TD this morning,
• 53:06
  and then I was like,
• 53:07
  you know what,
• 53:07
  I'm just going to do this.
• 53:08
  I'm not going to not do it because I'm not prepared,
• 53:11
  because this is how I cook in my kitchen.
• 53:13
  SPEAKER_00: And I'm real,
• 53:15
  SPEAKER_00: and you're real,
• 53:15
  SPEAKER_00: and entertaining is the biggest thing,
• 53:17
  SPEAKER_00: right,
• 53:17
  SPEAKER_00: just to make sure that we have fun with our friends.
• 53:20
  SPEAKER_00: So thank you for watching.
• 53:22
  SPEAKER_00: If you think watching is fun,
• 53:23
  SPEAKER_00: and I hope you do,
• 53:25
  SPEAKER_00: you can watch my TV show,
• 53:26
  SPEAKER_00: Taste Buds with Stephanie,
• 53:27
  SPEAKER_00: where we literally do this exact same thing.
• 53:30
  SPEAKER_00: It's a little more organized.
• 53:31
  SPEAKER_00: I have a crew of two people.
• 53:35
  SPEAKER_00: But that's super fun.
• 53:37
  SPEAKER_00: And you can watch it on Saturday mornings on Fox 9 if you're local.
• 53:41
  SPEAKER_00: And if you're national, you can watch it on YouTube.
• 53:43
  SPEAKER_00: And it is coming to, I believe, 82 Markets.
• 53:47
  SPEAKER_00: It will, our first national episode will air September 12th.
• 53:50
  So you can find that and find all these recipes and me at
• 53:54
  stephaniesdish.com.
• 53:55
  SPEAKER_00: Thanks for watching.