Today we're gonna
make some ethnic dishes
00:00:01.98\00:00:03.15
including some very interesting
00:00:03.16\00:00:05.06
eggplant caviar, if
you're interested in
00:00:05.07\00:00:07.97
learning how to
make caviar without
00:00:07.98\00:00:09.35
those fish
eggs, stay with us and
00:00:09.36\00:00:11.05
you'll find out
how do it for yourself.
00:00:11.06\00:00:12.93
Hello friends and
welcome to another program
00:00:44.54\00:00:46.47
of Let's Cook Together,
I'm your host Jill Morikone
00:00:46.48\00:00:49.66
and we have an
exciting program planned for you
00:00:49.67\00:00:51.88
today with all
sorts of ethnic dishes
00:00:51.89\00:00:53.97
and I'm really
excited to learn how to make
00:00:54.29\00:00:56.16
that caviar without
those fish and those eggs.
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First I wanna introduce
you to my special guest
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here with me in the studio
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her name is Marie
McCalla, welcome Marie,
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we're so glad to have you here.
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Glad to be back
Jill, it's always wonderful
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to have you as my
co-hostess and I enjoy
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being here, that's
right we always have a
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good time
together when we cook in
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kitchen, yes we
do, that's right. Now,
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we're doing different
ethnic dishes and your
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husband is
Jamaican. My husband is
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Jamaican and so
I'm broadening my
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horizons a little
bit I've never cooked
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Jamaican food, yes, I
tried to have a recipe
00:01:27.50\00:01:31.25
from various countries, okay.
00:01:31.26\00:01:33.50
So, that I can have
some variety and I'm learning
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some Jamaican dishes
now that I didn't you know
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experiment with
before, that's very special
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and now your mom's
German so you grow up with some
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German dishes, German dishes yes
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and I kind of branched out from
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their Italian and
then perhaps Lebanese and
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yes and Chinese. Oh!
Yeah, it's good, so yeah,
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so and now I'm
adding Jamaican to my list.
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Yes, that's pretty
special, pretty soon be
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all around the
world that's right,
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that's real special yes.
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It saves you from
getting bored; it surely does,
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yes, if you can think
of a different theme every
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night you can practically go to
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seven countries in a
week. And then the week
00:02:09.95\00:02:12.82
you can add
seven more so you get
00:02:12.83\00:02:14.37
14 without leaving
home, that's right.
00:02:14.38\00:02:16.81
So it's fun,
that's real special yeah
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I really enjoyed it.
Yeah, and you've always
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enjoyed cooking and
like to have people over,
00:02:21.41\00:02:23.91
the gift of
hospitality. I always enjoyed,
00:02:23.92\00:02:26.68
a number of
years ago while I was
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working I entered
a contest I had made
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some dish for my, for
the staff at the office okay.
00:02:32.41\00:02:37.56
And entered it in
the local newspaper
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and I won the
grand prize which was
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really something,
that's special I did not
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know that, that
was fun. Now, what was
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the dish that you
entered, it was a cold
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rice salad with
oranges and shallots
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and water chestnuts
and things like that.
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That sounds real
nice, yeah, yeah, so that
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was pretty, pretty
neat yeah absolutely, yeah
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that kind of gave
me more enthusiasm to
00:03:03.60\00:03:07.30
cook you know, that's
right, yeah, that's right
00:03:07.31\00:03:09.75
and share it with
other people, share it with
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other people,
yeah it spurred me on.
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Absolutely, well
today we're gonna
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start with our
dessert first, yes we are,
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before we get to
our caviar, yes, we are,
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yes, we are. That's right,
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okay, let's
read our recipe here.
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For the Oatmeal
pecan Crumb Bars, you need.
00:03:22.09\00:03:24.75
1½ c. unbleached
four 1½ c. oatmeal
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1 c. raw brown sugar ½ tsp. salt
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3/4 c. margarine the
non hydrogenated variety
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12 oz. carob chips
½ c. chopped pecans
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3/4 c. fruit juice
sweetened raspberry jam
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Oh! Just the ingredients
sound really good Marie,
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well they are, do
you know that? They are
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and you know when
this is baking you can
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almost not resist
it when I, when I did
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this, tested it
before I came on the program
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I had to put it in
the refrigerator in the
00:04:03.73\00:04:05.40
garage because it was
too tempting. In fact,
00:04:05.41\00:04:08.31
I wanted to just give
it away, that's right,
00:04:08.32\00:04:11.76
I couldn't resist
that's right oh absolutely,
00:04:11.77\00:04:12.96
you know eating it,
either you or your husband
00:04:12.97\00:04:14.88
would eat it or
one of the crew here
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is gonna eat it too,
yeah well we're going to,
00:04:16.24\00:04:18.14
we're all going to that's right.
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So, what we're gonna
do it just incorporate
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all of these dry
ingredients except
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the nuts, okay we've
saved those out until
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the very, very end
now are you using the
00:04:27.68\00:04:30.38
quick oats or I'm
using the quick oats,
00:04:30.39\00:04:32.82
I find that it
just works better okay.
00:04:32.83\00:04:36.50
I use the regular oats
if I'm making breakfast
00:04:36.51\00:04:39.76
oatmeal, yes that's
nice, so. Absolutely.
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So, stir up the
dry ingredients good,
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so they're not all
lumped together yes, and then
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we put in the butter
or margarine, I should
00:04:51.08\00:04:55.23
say we don't use
butter, yeah, okay that
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would be counter
production. Yeah. So,
00:04:57.96\00:05:00.34
and this is going
to make like a crumb
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mixture, okay, oh fun.
Matter of fact I'll need
00:05:02.93\00:05:06.68
that little white
bowl that clear bowl.
00:05:06.69\00:05:08.08
This bowl back, this
one here okay. And very
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nice, alright, what
you do here is if you
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really get into
trouble with this, you get in
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with your hand,
that's right. And I think
00:05:19.54\00:05:21.76
we're gonna need
to do that right now,
00:05:21.77\00:05:23.92
sounds like my kind
of cooking, you know,
00:05:23.93\00:05:26.07
just get in with your
hands and have a good time
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and we're trying to
make crumbs here yes.
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So, you just really
wanna get this margarine
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okay incorporated in
here and I'll get you
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some paper towels
there, yeah that would be
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wonderful, because this
all melts you see and yes,
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oh that's sounds good
and it smells good already
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doesn't it? Absolutely,
could you use this for
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a crumb topping for
a crisp or something as
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well or not you could
use this for all kinds
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of crisps, okay yeah.
So, it's a good recipe
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for that as well, it's
a good recipe, yes, yeah
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that's good, I
just, I love to make crumb
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toppings with
things but I think that the
00:06:04.09\00:06:06.69
raspberry carob
is probably oh yeah a
00:06:07.43\00:06:10.50
winner you know.
That's right, now what
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we're gonna do is
we'll just kind of yes
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if you would hand
me a paper towel that
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might be helpful
yeah. Get it all over your
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hands when you work
in the kitchen, yeah,
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that's the fun
of it, that's right.
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We're gonna just
estimate about a cup full here,
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okay. And that's
probably about right,
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okay, okay and what
we do then is add the
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nuts to that, to
that because that's going
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on top that's the
crumb topping good
00:06:41.46\00:06:44.77
very nice, now we
didn't happened to,
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our kitchen didn't
provide us with a 9/9
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or 10/10 pan so
we're going to, we're using
00:06:54.35\00:06:57.09
a different, we're
gonna do something a
00:06:57.10\00:06:58.86
little different but
for our viewers if they
00:06:58.87\00:07:01.09
have you know a cake
pan or that's a better
00:07:01.10\00:07:03.59
thing, yeah that's a
better thing to use. So,
00:07:03.60\00:07:06.71
we just put the, can
I hold it, yeah please
00:07:07.16\00:07:10.13
original crumb
mixture down in here okay.
00:07:10.51\00:07:13.48
Whatever was left,
not the cup, but whatever
00:07:14.53\00:07:16.56
was left before that
right okay. And you just pat it
00:07:16.57\00:07:19.25
down, oh fun, okay.
So that it will be firm
00:07:19.26\00:07:22.54
and it will give in
at bottom, good and I
00:07:22.55\00:07:26.77
bet you when you
bake it, the butter,
00:07:26.78\00:07:28.14
the margarine melts
oh yes, yeah, oh yes.
00:07:28.15\00:07:30.67
That would make a
difference, you can be
00:07:30.68\00:07:31.93
sure of that and it
holds it together better,
00:07:31.94\00:07:35.48
nice and crusty. Oh!
Yeah, I've sprayed this
00:07:35.49\00:07:38.90
with Pam, okay I
think it comes out a little
00:07:38.91\00:07:41.69
easier yes. And then
what we do is we spread
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the jam, look at this,
now you're using fruit juice
00:07:44.56\00:07:47.91
sweetener I'm not
using any sugar in this
00:07:47.92\00:07:50.47
okay now we did have
sugar in the but it was
00:07:50.48\00:07:53.46
the raw sugar.
Right in the crumb, yeah
00:07:53.47\00:07:55.73
and you don't have
to worry too much about
00:07:55.74\00:07:58.92
this because it
gonna melt anyway yeah,
00:07:58.93\00:08:01.24
that smells good,
it'll all go everywhere
00:08:01.25\00:08:03.75
anyway oh yeah
so very nice yeah.
00:08:03.76\00:08:06.26
Isn't this
wonderful, my mouth starting to
00:08:07.17\00:08:08.62
water here, and when
it's baking it just you
00:08:08.63\00:08:12.26
know Jill
anything with raspberry how
00:08:12.27\00:08:14.80
could you go wrong,
yes. That's one your
00:08:14.81\00:08:16.06
favorite fruits isn't
it? I love yeah, you'll
00:08:16.07\00:08:19.11
find me using a lot
of raspberry dishes in
00:08:19.12\00:08:22.06
fact I'm just not
too happy if I don't have
00:08:22.07\00:08:24.78
raspberries in the
house. That's right okay,
00:08:24.79\00:08:28.53
okay and then what
we're gonna do is sprinkle
00:08:28.54\00:08:30.54
these on, it just keeps
getting better doesn't it?
00:08:30.55\00:08:33.23
Oh! Yeah, now these
are just carob chips,
00:08:33.24\00:08:36.01
these are nondairy
okay there is no because
00:08:36.02\00:08:40.17
you have to be
careful some of them have
00:08:40.18\00:08:42.11
milk in them okay,
okay so these are the
00:08:42.12\00:08:44.19
nondairy, read your
ingredient label that's
00:08:44.20\00:08:46.42
the thing, always,
yes and then we just put
00:08:46.43\00:08:48.78
these crumb mixture
on top okay that was
00:08:48.79\00:08:50.92
the one cup we
reserved good and with the
00:08:50.93\00:08:53.84
nuts yes which gives
it so much texture and
00:08:53.85\00:08:57.49
flavor and we'll
bake this at 350 for about
00:08:57.50\00:09:01.70
30 minutes or until
it starts bubbling up,
00:09:01.71\00:09:04.95
yeah okay, yeah okay.
And it all melts together,
00:09:05.34\00:09:08.18
the carob melts on
the raspberries on the,
00:09:08.19\00:09:10.03
they all oh yeah
just compliment each
00:09:10.04\00:09:12.91
other that's right
there we go, nice good
00:09:12.92\00:09:15.31
and then when it's
cool you take it out of the
00:09:15.96\00:09:18.18
pan or when it's
warm how does that? Well,
00:09:18.19\00:09:19.89
when it's not quite
cold, cold because it'll
00:09:19.90\00:09:22.99
cut easier so and
then you cut it into bars
00:09:23.00\00:09:26.07
okay yeah so you
serve it as bars, you
00:09:26.08\00:09:28.38
serve it as bars if
you have the proper dish,
00:09:28.39\00:09:30.41
yeah. Otherwise you
could just even spoon
00:09:30.42\00:09:32.13
it out oh yeah, yeah
that sounds good to me
00:09:32.14\00:09:34.88
I could, get it
in your mouth yeah.
00:09:34.89\00:09:37.43
Absolutely okay
good let's go to our next
00:09:37.44\00:09:40.84
recipe here. For the
00:09:40.85\00:09:43.54
Spinach Crepes
with Mushrooms, you need
00:09:43.55\00:09:46.06
3/4 c. unbleached
flour ½ tsp. sea salt
00:09:46.07\00:09:50.43
2 tbsp. cornstarch 1
1/4 c. plain soy milk
00:09:51.14\00:09:56.00
1 c. frozen
spinach, thawed and drained
00:09:56.59\00:09:59.62
For the filling you need
00:10:00.36\00:10:01.64
3 tbsp. margarine the
non-hydrogenated variety
00:10:01.65\00:10:05.17
1 1/4 lbs.
mushrooms 3 garlic cloves
00:10:05.71\00:10:09.95
3 tbsp. flour 6 tbsp. soy milk
00:10:10.27\00:10:14.20
1/4 tsp. nutmeg
00:10:15.00\00:10:16.81
4 to 6 oz, vegan
mozzarella cheese, shredded
00:10:17.42\00:10:21.57
½ tsp. Italian seasoning
00:10:21.88\00:10:24.80
Well, this is a
fun variation of Crepes
00:10:27.52\00:10:29.40
I like this yes
and you know the batter
00:10:29.41\00:10:32.79
doesn't have eggs,
have you ever heard
00:10:33.17\00:10:35.42
of Crepes without
eggs, that's amazing
00:10:35.43\00:10:37.63
and how could we do
that with cornstarch?
00:10:37.92\00:10:40.65
The cornstarch, the
cornstarch, it's gonna
00:10:40.66\00:10:42.67
hold it together and
the spinach makes it a
00:10:42.68\00:10:46.39
green color and
they're just so fresh
00:10:46.40\00:10:48.87
and beautiful yeah
I'm sure so this is quite
00:10:48.88\00:10:52.14
different and our
viewers will probably
00:10:52.15\00:10:53.74
say crepes without
eggs, this is you know
00:10:53.75\00:10:56.38
we'll get to see how
to do it? The healthy
00:10:56.39\00:10:58.06
way to do it. So
I hope that everyone
00:10:58.07\00:11:00.61
who's viewing will try
this recipe that's right.
00:11:01.12\00:11:03.77
Okay, let's get
started with the, the blender
00:11:03.78\00:11:07.74
okay actually no,
let's put the, we'll start
00:11:07.75\00:11:13.41
frying, lets
start to do these okay
00:11:13.42\00:11:17.12
mushrooms. May I
have a spoon yes,
00:11:18.67\00:11:21.14
yeah here you go,
let's do the mushrooms
00:11:21.15\00:11:23.04
because we can blend
that at very end okay
00:11:23.05\00:11:25.39
here we go and
we'll do just a couple of
00:11:25.40\00:11:28.55
tablespoons of oil,
oil you know mushrooms
00:11:28.56\00:11:31.64
soak up yeah an
awful lot of liquid
00:11:35.07\00:11:37.94
absolutely. So,
we'll just actually I think
00:11:37.95\00:11:40.92
we'll take do half
of these because we
00:11:40.93\00:11:42.79
won't be doing
the whole recipe, okay
00:11:42.80\00:11:45.70
just for the sake
of, sake of time yeah,
00:11:46.71\00:11:49.34
yeah let me get that
and we'll set this to
00:11:49.35\00:11:50.65
the side, we'll just
get these going. And they
00:11:50.66\00:11:55.63
can be yeah,
softening up while, yeah and
00:11:55.64\00:12:00.21
lets incorporate the
rest of the ingredients
00:12:00.22\00:12:04.47
the garlic, here is
the garlic what else do
00:12:04.97\00:12:07.03
you need? And the
seasoning, the nutmeg
00:12:07.04\00:12:09.68
here and there you
go, we won't use quite all
00:12:09.69\00:12:15.85
of it because
we're not doing the whole
00:12:15.86\00:12:17.85
recipe but I did put
all the garlic in, we got
00:12:17.86\00:12:20.57
lots of garlic. That can
never hurt, that's right,
00:12:20.58\00:12:23.57
absolutely. Oh! Yes
starting to cook already
00:12:25.60\00:12:30.71
and mushrooms
really cook down when you
00:12:30.72\00:12:32.94
cook them. I know
you could just start with
00:12:32.95\00:12:34.23
this whole big trial
of mushrooms and then
00:12:34.24\00:12:37.36
they go down to
nothing, alright so you know
00:12:37.37\00:12:39.97
as you're doing this
depending on how many
00:12:40.32\00:12:42.00
people you're
cooking for you know you can
00:12:42.01\00:12:45.09
just adjust it
accordingly, good, okay, okay
00:12:45.10\00:12:47.52
so while that's taking
care of itself we're going
00:12:47.53\00:12:49.59
to start with the
batter, alright, and we'll do
00:12:49.60\00:12:52.24
the, now this is soy
milk and not real milk, yes,
00:12:52.25\00:12:56.24
that's right. So, that's
healthy and the salt goes
00:12:56.25\00:13:00.49
in here because we
have other seasoning in
00:13:00.50\00:13:03.34
the mushroom, so
we don't need that,
00:13:03.35\00:13:04.97
it's good and the
cornstarch. Now this is
00:13:04.98\00:13:08.50
in place of our eggs,
this is in place of our
00:13:08.51\00:13:09.81
eggs yeah. Well,
we'll just use this okay
00:13:09.82\00:13:13.70
we wanna get, it's kind
of sticky, every bit of it,
00:13:15.17\00:13:17.54
I guess this is, this
is very humid today yeah,
00:13:17.55\00:13:22.14
there we go,
okay. And the spinach,
00:13:23.15\00:13:26.74
good, now you're
using frozen I'm using
00:13:27.23\00:13:29.76
frozen spinach
because it just works
00:13:29.77\00:13:32.63
better for this
recipe, okay and maybe we'll
00:13:32.64\00:13:35.95
just blend that a
little first and then we will
00:13:35.96\00:13:38.26
add the flour, okay
I'll make some noise here.
00:13:38.27\00:13:40.51
We won't talk for the moment,
00:13:40.94\00:13:42.54
okay good, now
we'll add the flour okay
00:13:51.02\00:13:53.65
because you know
how blenders get bogged
00:13:53.66\00:13:55.39
down that's right
absolutely so there we go.
00:13:55.40\00:13:58.26
You want to know,
you might know you,
00:14:09.90\00:14:10.87
and it's going to stir,
okay. Yeah let's give it
00:14:10.88\00:14:12.77
a stir, okay. The flour
gets kind of stuck there,
00:14:12.78\00:14:15.99
even though we
floated it on top and tried to
00:14:16.00\00:14:18.50
sneak it in. Basically
though it's incorporated,
00:14:18.51\00:14:21.93
yeah, it's pretty good
we'll just, yeah, whiz it
00:14:22.19\00:14:25.94
around it, it's nice
and pretty green I like
00:14:25.95\00:14:27.74
that, yes, yes oh
and when it's cooked up,
00:14:27.75\00:14:30.73
yeah, it will be so beautiful.
00:14:31.05\00:14:33.34
Well, I think that
perfectly fine, lets mix
00:14:50.37\00:14:52.19
the batter here.
There we go, good.
00:14:52.20\00:14:54.11
Let's take that spoon and just,
00:14:54.79\00:14:56.69
oh yeah that's a
lot more mixed yep,
00:14:58.75\00:15:00.79
I can see that,
00:15:01.00\00:15:01.97
good, perfect.
00:15:03.22\00:15:05.68
That's our batter, yeah,
00:15:05.86\00:15:07.48
and I just think
it's so unique to have
00:15:08.43\00:15:11.31
a green batter, I like
it, isn't that amazing,
00:15:11.32\00:15:13.35
and that's fun, yeah
you want this one over
00:15:13.36\00:15:15.12
here yeah. Actually I think Jill
00:15:15.13\00:15:18.99
these are about done, oh fun.
00:15:19.00\00:15:20.84
Now what we need to
do is we're going to
00:15:20.85\00:15:23.18
make like a little
gravy sauce, oh okay,
00:15:23.19\00:15:26.24
and we're gonna put
the flour in with the,
00:15:26.25\00:15:28.35
here you go, soy milk,
okay, to thicken it then,
00:15:28.58\00:15:33.13
this thickens it and
this gets a little tricky,
00:15:33.14\00:15:35.36
yes, normally what I
would do is get a shaker
00:15:35.37\00:15:38.25
jar and put
this in a shaker jar,
00:15:38.26\00:15:40.84
but I didn't happen to see one,
00:15:40.85\00:15:42.93
yes, perhaps I can
have a larger bowl,
00:15:42.94\00:15:45.41
yeah, yeah, how
about this real big one
00:15:45.42\00:15:49.09
then you can really
mix it without fear,
00:15:49.10\00:15:50.78
because at home I just
put it in a shaker jar,
00:15:50.79\00:15:53.18
yes, and it
works out great because
00:15:53.19\00:15:55.30
we don't want lumps
in our, that's right.
00:15:55.63\00:15:57.46
That does not sound so good,
00:15:58.46\00:15:59.67
we just don't want lumps, no.
00:16:00.02\00:16:02.02
Now you can stir it pretty fast,
00:16:02.43\00:16:04.22
this will go pretty
good, good, and you know
00:16:04.23\00:16:06.89
if you don't want
flour but I like flour better
00:16:07.68\00:16:10.51
for this, okay,
you can use cornstarch
00:16:10.52\00:16:12.78
which dissolves
instantly, absolutely,
00:16:12.79\00:16:15.47
yeah so you can do
that, but for some reason
00:16:15.48\00:16:17.89
I tried and I
just like the flavor,
00:16:17.90\00:16:20.42
you like the way
the flour works with it,
00:16:20.43\00:16:21.69
I like the flavor
of the flour better.
00:16:21.70\00:16:23.36
The flour has more
flavor then cornstarch for sure.
00:16:23.37\00:16:25.48
Yes, it does,
cornstarch doesn't really have
00:16:25.49\00:16:26.94
any flavor and
flour has a little more
00:16:26.95\00:16:29.13
hardened flavor. So,
it does that's right.
00:16:29.14\00:16:31.24
So what we'll do is
we'll just put some in here
00:16:31.25\00:16:33.86
and we'll
bypass the lumps, okay.
00:16:33.87\00:16:36.65
I don't think we have
too many lumps I hope,
00:16:37.56\00:16:40.19
and if we get a few that's okay.
00:16:40.88\00:16:42.28
At home you'd wanna
whisk it up a little
00:16:43.38\00:16:45.36
bit better, right,
than we did now. Right,
00:16:45.37\00:16:46.65
right exactly, we'll
just see if we have enough,
00:16:46.66\00:16:48.94
right wooden
spoon or are you okay
00:16:49.34\00:16:50.82
with that one? I
think we're good,
00:16:50.83\00:16:52.38
okay oh yeah
and it's thickening,
00:16:52.39\00:16:54.41
see how that's thickening up.
00:16:54.42\00:16:55.39
Isn't that beautiful?
00:16:55.40\00:16:56.37
Oh! Yeah, oh they
are so yummy, so nice,
00:16:56.75\00:17:00.10
nice, okay. Now
what do we do with
00:17:03.37\00:17:07.52
this batter here, we
can just put a little bit
00:17:07.53\00:17:09.76
more of that here, okay.
00:17:09.77\00:17:11.26
You want them a
little bit thicker,
00:17:12.19\00:17:13.47
There we go okay. Now,
do we have another bowl
00:17:15.19\00:17:19.23
we can put the mushrooms in,
00:17:19.24\00:17:20.76
yeah there you go okay, see now
00:17:20.77\00:17:23.28
they're
adequately thicken because
00:17:23.29\00:17:24.88
this is our filling
and we don't want them
00:17:24.89\00:17:26.65
to run out,
yes. Yeah, very nice,
00:17:26.66\00:17:30.78
and this is nice
too because all you need
00:17:30.79\00:17:33.48
is one pan yeah,
it's nice, and you know
00:17:33.49\00:17:36.97
we have a whole bunch of stuff,
00:17:36.98\00:17:37.95
just get a, could you
get a paper towel for me,
00:17:37.96\00:17:39.49
yeah sure, you don't
have to dirty a bunch
00:17:39.50\00:17:42.05
of you know, yes,
that's right yeah. Okay,
00:17:42.06\00:17:45.25
now for the crapes,
yes, we need adequate oil,
00:17:45.43\00:17:50.68
okay, because,
there is no egg, yeah,
00:17:50.88\00:17:54.19
so we don't want them
to stick, here's the oil,
00:17:54.20\00:17:56.61
so we'll be a little
generous with the oil,
00:17:56.62\00:17:59.00
okay, okay there we go
00:17:59.01\00:18:02.17
there we go And
normally about two ladles, okay.
00:18:05.64\00:18:09.31
We'll make a nice big one,
00:18:14.15\00:18:15.48
we just need to get
this a little bit hotter,
00:18:15.84\00:18:18.68
yeah, and then
you would cook it,
00:18:18.69\00:18:23.47
because I want
to caviar here, yes,
00:18:23.87\00:18:27.03
we're going to cook
this, so you will cook it
00:18:27.04\00:18:28.69
and then you flip it.
00:18:28.70\00:18:29.76
We cook it and we flip it
00:18:30.09\00:18:31.73
and gets lightly golden, okay.
00:18:31.74\00:18:33.59
And it's very easy to handle,
00:18:33.60\00:18:36.67
it doesn't fall
apart, good, and then we just
00:18:36.68\00:18:39.53
stuff it with the
mushrooms and fold it over,
00:18:39.54\00:18:42.12
okay, and then we sprinkle the
00:18:42.13\00:18:43.71
soy cheese on top, and that's it
00:18:43.72\00:18:45.03
you don't bake it,
and you bake it for
00:18:45.04\00:18:46.49
about 15 minutes
at 350, 350 oh fun,
00:18:46.50\00:18:49.75
it's really good. Well
we will show you at the end
00:18:49.98\00:18:51.54
of the program
what it looks like
00:18:51.55\00:18:52.52
when it's all done,
but now we're gonna go make
00:18:52.53\00:18:54.75
our Eggplant
Caviar. For that you need,
00:18:54.76\00:18:58.66
2 large
eggplants. 2 ½ tbsp. tahini.
00:18:59.39\00:19:03.47
3 tbsp. Sesame seeds.
1 minced garlic clove.
00:19:04.32\00:19:09.37
1 tbsp. salt. The
juice of 3 lemons.
00:19:10.31\00:19:15.15
1/4 c. chopped
parsley and 2 tbsp. olive oil.
00:19:16.58\00:19:22.68
Well I'm excited
about this Marie,
00:19:25.54\00:19:27.03
to learn how to do
this without those fish
00:19:27.04\00:19:28.88
and the eggs,
isn't this wonderful,
00:19:28.89\00:19:31.19
oh I just know
you're going to love it.
00:19:31.20\00:19:32.97
Yeah, and you know
they have that really
00:19:32.98\00:19:37.61
hearty flavor when you
roast them in the oven.
00:19:37.62\00:19:40.08
So you roast them really
slowly on a cookie sheet,
00:19:40.45\00:19:43.37
you're talking
about the eggplant,
00:19:43.38\00:19:44.35
the eggplant, not
the fish, not the fish,
00:19:44.36\00:19:45.97
okay. We're gonna
leave the fish where
00:19:45.98\00:19:47.73
they're really
happy in the ocean. Okay,
00:19:47.74\00:19:51.31
so you time up the
eggplant, and we're gonna
00:19:51.32\00:19:52.29
roast the
eggplant, okay, and we,
00:19:52.30\00:19:53.92
I've already mashed
one up and here is an
00:19:54.04\00:19:57.02
eggplant and you can
see how they turned out,
00:19:57.03\00:19:59.06
yes, and you bake
them for, you roast them
00:19:59.46\00:20:02.92
for about an hour, an
hour and at what temperature?
00:20:02.93\00:20:05.38
About 350, you
want to do it slowly
00:20:05.39\00:20:07.32
and they're very juicy,
okay, and very it's just
00:20:07.33\00:20:10.75
a wonderful food, oh
yeah, and, so we have a
00:20:10.76\00:20:14.80
messy job here,
yeah we have a messy job
00:20:14.81\00:20:16.58
and we're just gonna
take all the peeling off,
00:20:16.59\00:20:19.05
good there's some paper
towels, and if you hold it
00:20:19.54\00:20:22.34
by the stem and don't
cut that until you get all
00:20:22.35\00:20:24.67
the peeling off, yeah,
it's just makes it simpler,
00:20:24.68\00:20:26.82
that's very smart. And
it's really, really, good.
00:20:26.83\00:20:30.83
Now, can I ask
you when you roast it
00:20:30.84\00:20:32.70
do you have to turn
it part way through,
00:20:32.71\00:20:34.02
that hour, no, you just
roast it, let them roast,
00:20:34.03\00:20:37.20
it's good, yeah.
Okay, so now what we'll do
00:20:37.21\00:20:40.19
is we'll just cut this
off, okay, and just kind
00:20:40.20\00:20:46.68
of cut it a little
bit before we mash it,
00:20:46.69\00:20:48.91
okay, because it's
kind of stringy this way
00:20:48.92\00:20:53.74
so you want to cut it
against the green, okay,
00:20:53.75\00:20:56.13
and get all that, it's
just to easier to mash, yes.
00:20:56.54\00:20:59.73
Okay, very nice,
alright, I like eggplant
00:20:59.99\00:21:05.30
here we go, a little
gooey here, there take
00:21:05.31\00:21:07.71
some paper towels.
Very good and we'll just
00:21:07.72\00:21:10.39
mash this up, you want
another one or you okay,
00:21:10.40\00:21:12.66
I am fine. So you
see how easy this goes,
00:21:12.67\00:21:16.47
oh yeah very easy
eggplant just has a hearty
00:21:16.48\00:21:19.55
flavor almost like
a substitute for meat,
00:21:19.56\00:21:22.12
okay, you know
I use it in a lot,
00:21:22.13\00:21:24.54
I bread it and brown
it and use it for our main
00:21:24.55\00:21:29.19
dish you know of
course you can use it in a
00:21:29.20\00:21:31.78
Italian dish as too, but
I think the Mediterranean
00:21:31.79\00:21:35.86
people use a lot of eggplant,
00:21:35.87\00:21:38.71
absolutely that's
right. But this is just a
00:21:38.72\00:21:40.65
wonderful dip with
you know your flat bread
00:21:40.66\00:21:43.56
and that sounds good,
okay. Now this is tahini
00:21:43.90\00:21:48.95
yes, which is your,
here we go, sesame butter,
00:21:48.96\00:21:52.75
yeah its just
sesame seeds really,
00:21:52.76\00:21:55.05
just sesame seeds that
are so blended they turn
00:21:55.06\00:21:58.05
into a creamy
butter, that's right,
00:21:58.06\00:22:00.18
and we also add lemon
juice which is another
00:22:00.67\00:22:03.77
thing they use of
in a lot of middle
00:22:03.78\00:22:05.35
eastern cooking,
oh yes, that's right,
00:22:05.36\00:22:07.20
and lots of garlic.
You want to chew your,
00:22:07.21\00:22:10.91
we got to get
out garlic, chew your
00:22:10.92\00:22:12.08
parsley after this and
just a little salt, okay,
00:22:12.09\00:22:16.27
this got wet,
that's okay, sticky there.
00:22:16.28\00:22:19.16
I think we dribbled
some lemon juice, oh okay,
00:22:20.68\00:22:23.66
and then these are
the whole sesame seeds,
00:22:23.79\00:22:26.82
yes, so we put
those in for texture.
00:22:26.83\00:22:29.29
So we use them both
really, we use the tahini,
00:22:29.30\00:22:31.71
and the sesame seeds.
It gives a little crunch.
00:22:31.72\00:22:35.18
Oh! Yeah, and
sesame seeds are so
00:22:35.40\00:22:38.17
good for you, very
nice, have a lot of vitamins,
00:22:38.18\00:22:40.55
yes that's good.
My sister's husband
00:22:40.56\00:22:44.02
is Romanian and she
makes a lot of eggplant
00:22:44.03\00:22:46.46
dishes and stuff, oh
yes, because in Romania
00:22:46.47\00:22:48.22
they do that
same type of things,
00:22:48.23\00:22:49.65
Right, right, they
use eggplant a lot,
00:22:49.66\00:22:50.93
I am sure with out
one of our camera man
00:22:50.94\00:22:54.66
here is Romanian, yeah,
our director is Romanian,
00:22:54.67\00:22:57.34
and the director,
that's right, that's right.
00:22:57.35\00:22:58.87
You'll be able to
relate to this dish,
00:22:58.88\00:23:01.16
that's right you
can enjoy the eggplant;
00:23:01.17\00:23:02.46
right for this
is for you Joseph.
00:23:02.47\00:23:04.31
And we're gonna just
drizzle just a little bit
00:23:04.32\00:23:06.77
because we're
gonna drizzle on the top,
00:23:06.78\00:23:08.36
yeah okay, okay
So, this is basically
00:23:08.52\00:23:12.60
what it ends up,
very nice, yes and,
00:23:12.85\00:23:15.87
now we don't have to
cook it anymore this is it,
00:23:16.65\00:23:18.57
we don't have to
cook it this is it
00:23:18.58\00:23:20.23
and the roasting is
just, I just encourage our
00:23:20.24\00:23:23.43
viewers to roast it
rather than boil it,
00:23:23.68\00:23:27.03
okay the eggplant, just
gives it a better flavor,
00:23:27.04\00:23:29.43
I think so
absolutely, it just has a more
00:23:29.44\00:23:31.55
hearty flavor, that's
right yeah and I think
00:23:31.56\00:23:33.42
roasting all
vegetables is good, very good
00:23:33.43\00:23:35.34
I love to roast
vegetables, you know
00:23:35.35\00:23:37.06
I like yeah. Now
what do we do with the,
00:23:37.07\00:23:38.04
the oil and the,
we're going to top that off
00:23:38.05\00:23:39.95
at the finish
product, okay so we don't
00:23:40.50\00:23:42.74
use it yet, you get to
see it in a few minutes,
00:23:42.75\00:23:44.38
right. And when we
present the final product,
00:23:44.39\00:23:48.87
okay, so we're gonna
wait on that one then,
00:23:48.88\00:23:51.13
and you would use
it with like bread,
00:23:51.41\00:23:53.10
crackers for dip or
something. We're going to
00:23:53.11\00:23:54.46
present it with flat
bread and which we can dip
00:23:54.47\00:23:58.48
with and eat like
that. That sounds very nice,
00:23:58.49\00:24:02.40
yeah. oh yeah,
very hearty you know
00:24:02.41\00:24:05.78
it's just good,
that's right and it's such
00:24:06.13\00:24:07.76
a nice substitute
for those fish eggs
00:24:07.77\00:24:09.84
and stuff you know,
it was in the eggplant
00:24:09.85\00:24:11.64
I like that, its got
the little pieces in it.
00:24:11.65\00:24:13.29
Well you know the
fish will be much happier
00:24:13.30\00:24:14.27
keeping their eggs in tact,
00:24:14.28\00:24:15.33
oh yeah that's
right and swimming,
00:24:15.67\00:24:16.87
that's right. Well,
thank you for coming today,
00:24:16.88\00:24:20.10
well it was a
pleasure being here,
00:24:20.11\00:24:22.21
we had a good time, yes we did.
00:24:22.22\00:24:23.34
We always have
fun in the kitchen
00:24:23.35\00:24:24.42
when we get to cook together.
00:24:24.43\00:24:25.74
In just a moment
friends we want to
00:24:25.96\00:24:27.53
show you our final
products all the things
00:24:27.54\00:24:29.33
that we made here
today and you'll get to
00:24:29.34\00:24:30.65
see that dip as well.
But first we wanna recap
00:24:30.66\00:24:33.16
those recipes for you and
00:24:33.17\00:24:34.60
then we will be right back.
00:24:34.79\00:24:36.17
We hope you've
enjoyed cooking with Marie.
00:24:37.80\00:24:39.99
Now, let's take a
moment to review her ethnic
00:24:40.17\00:24:42.44
variation recipes. For
the Oatmeal Pecan Crumb Bars
00:24:42.45\00:24:46.51
you will need: 1½
c. unbleached flour.
00:24:46.52\00:24:49.96
1½ c. of oatmeal.
1 c. raw brown sugar.
00:24:50.41\00:24:54.36
½ tsp. salt.
3/4 c. of margarine.
00:24:54.55\00:24:58.71
12 oz. carob chips.
½ c. chopped pecans.
00:24:58.72\00:25:04.04
3/4 c. fruit juice
sweetened raspberry jam.
00:25:04.44\00:25:08.55
For the Spinach Crepes
with mushrooms you will need,
00:25:09.85\00:25:12.48
3/4 c. unbleached
flour. ½ tsp. sea salt.
00:25:12.73\00:25:17.66
2 tbsp. of cornstarch. 1
1/4 c. of plain soy milk.
00:25:17.89\00:25:23.36
1 c. frozen
spinach, thawed and drained.
00:25:23.74\00:25:26.77
For the filling you will need:
00:25:27.52\00:25:29.33
3 tbsp. of
margarine. 1 1/4 lbs. mushrooms.
00:25:29.34\00:25:34.90
3 garlic cloves. 3 tbsp. flour.
00:25:35.22\00:25:39.31
6 tbsp. of soy
milk. 1/4 tsp. nutmeg.
00:25:39.76\00:25:44.52
4 to 6 oz, of
vegan mozzarella cheese,
00:25:44.53\00:25:49.13
and ½ tsp. Italian seasoning.
00:25:49.14\00:25:52.48
For the Eggplant
"Caviar" you will need:
00:25:53.17\00:25:55.74
2 large
eggplants. 2 ½ tbsp. tahini.
00:25:55.92\00:26:00.76
3 tbsp. Sesame seeds.
00:26:01.30\00:26:03.98
1 garlic clove,
minced. 1 tbsp. salt.
00:26:04.35\00:26:09.00
Juice of 3 lemons.
1/4 c. chopped parsley.
00:26:09.01\00:26:13.28
and 2 tbsp. olive oil.
00:26:13.29\00:26:15.54
If you would like
more information on how
00:26:15.98\00:26:18.40
to contact Marie or if
you would like to receive
00:26:18.41\00:26:21.46
today's recipes
please write to 3ABN,
00:26:21.47\00:26:24.97
PO Box 220, West Frankfort, IL.
00:26:24.98\00:26:29.58
or you may phone
call us at 1-800-752-3226.
00:26:29.59\00:26:36.32
Welcome back friends we
are here with our delicious
00:26:38.08\00:26:40.49
spread of food aren't we Marie?
00:26:40.50\00:26:42.16
Oh! Wow, you
know I'm even pleased.
00:26:42.17\00:26:44.43
That's good if the
cook's pleased it's good,
00:26:46.26\00:26:47.87
the food is good.
Let's look at what
00:26:47.88\00:26:49.62
we made here
today. Well we have the
00:26:49.63\00:26:51.74
Spinach Crepes and
the batter of course
00:26:51.75\00:26:53.92
doesn't have any
eggs, yeah, and it's so much
00:26:53.93\00:26:56.58
more colorful,
they're gorgeous, and healthy,
00:26:56.59\00:26:59.59
do you know that,
they're delicious,
00:26:59.86\00:27:02.76
absolutely, I can't
wait for our viewers
00:27:02.77\00:27:04.38
to try them, that's
right, yeah, and then we move
00:27:04.39\00:27:06.34
to our Eggplant
Caviar. This is Eggplant Caviar
00:27:06.35\00:27:09.38
and it's, nice, simply
delicious and we've with
00:27:09.39\00:27:12.63
little flatbreads.
We've complimented it
00:27:12.64\00:27:14.75
with the flatbread or
you can use peter bread,
00:27:14.76\00:27:17.27
that's right, or any
kind of hard bread whatever
00:27:17.28\00:27:20.23
you know pleases you,
then we went to our dessert,
00:27:20.45\00:27:22.73
and the dessert
those raspberry bars
00:27:22.90\00:27:25.58
are wonderful. Now, oh! Yeah,
00:27:25.59\00:27:28.91
actually I
didn't have a large pan,
00:27:28.92\00:27:30.96
so they're a little
you know, they're a little
00:27:30.97\00:27:32.66
taller than
they're supposed to be,
00:27:32.67\00:27:34.01
they're a little
taller but we can certainly
00:27:34.02\00:27:35.28
spoon them, absolutely,
such a, it's a meal fit
00:27:35.29\00:27:38.08
for a King. Or a
queen in this case,
00:27:38.09\00:27:40.85
we won't miss a
thing here will we.
00:27:40.86\00:27:42.57
That's right, well
thank you for the coming,
00:27:42.83\00:27:45.11
we had such a good time.
00:27:45.12\00:27:46.09
Oh! Thanks for having me again.
00:27:46.10\00:27:47.77
We always have fun
when we cook together,
00:27:47.78\00:27:49.60
we had a great day. We
hope our friends at home
00:27:49.61\00:27:51.52
that you had just
as much fun as we did,
00:27:51.53\00:27:53.40
we hope that you
enjoy these recipes
00:27:53.41\00:27:55.11
that you try
them, try something new,
00:27:55.12\00:27:56.59
try something
ethnic, and we will see
00:27:56.60\00:27:58.86
you next time on
Let's Cook Together.
00:27:58.87\00:28:00.99