Participants: Jill Morikone (Host), Marie McCalla
Series Code: LCT
Program Code: LCT000106
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00:01 Today we're gonna make some ethnic dishes
00:03 including some very interesting 00:05 eggplant caviar, if you're interested in 00:08 learning how to make caviar without 00:09 those fish eggs, stay with us and 00:11 you'll find out how do it for yourself. 00:44 Hello friends and welcome to another program 00:46 of Let's Cook Together, I'm your host Jill Morikone 00:49 and we have an exciting program planned for you 00:51 today with all sorts of ethnic dishes 00:54 and I'm really excited to learn how to make 00:56 that caviar without those fish and those eggs. 00:59 First I wanna introduce you to my special guest 01:01 here with me in the studio 01:02 her name is Marie McCalla, welcome Marie, 01:05 we're so glad to have you here. 01:07 Glad to be back Jill, it's always wonderful 01:10 to have you as my co-hostess and I enjoy 01:13 being here, that's right we always have a 01:14 good time together when we cook in 01:16 kitchen, yes we do, that's right. Now, 01:17 we're doing different ethnic dishes and your 01:21 husband is Jamaican. My husband is 01:23 Jamaican and so I'm broadening my 01:25 horizons a little bit I've never cooked 01:27 Jamaican food, yes, I tried to have a recipe 01:31 from various countries, okay. 01:33 So, that I can have some variety and I'm learning 01:35 some Jamaican dishes now that I didn't you know 01:39 experiment with before, that's very special 01:43 and now your mom's German so you grow up with some 01:44 German dishes, German dishes yes 01:46 and I kind of branched out from 01:48 their Italian and then perhaps Lebanese and 01:52 yes and Chinese. Oh! Yeah, it's good, so yeah, 01:56 so and now I'm adding Jamaican to my list. 01:59 Yes, that's pretty special, pretty soon be 02:01 all around the world that's right, 02:02 that's real special yes. 02:04 It saves you from getting bored; it surely does, 02:06 yes, if you can think of a different theme every 02:08 night you can practically go to 02:09 seven countries in a week. And then the week 02:12 you can add seven more so you get 02:14 14 without leaving home, that's right. 02:16 So it's fun, that's real special yeah 02:19 I really enjoyed it. Yeah, and you've always 02:21 enjoyed cooking and like to have people over, 02:23 the gift of hospitality. I always enjoyed, 02:27 a number of years ago while I was 02:29 working I entered a contest I had made 02:32 some dish for my, for the staff at the office okay. 02:37 And entered it in the local newspaper 02:40 and I won the grand prize which was 02:43 really something, that's special I did not 02:46 know that, that was fun. Now, what was 02:48 the dish that you entered, it was a cold 02:50 rice salad with oranges and shallots 02:55 and water chestnuts and things like that. 02:58 That sounds real nice, yeah, yeah, so that 03:00 was pretty, pretty neat yeah absolutely, yeah 03:03 that kind of gave me more enthusiasm to 03:07 cook you know, that's right, yeah, that's right 03:09 and share it with other people, share it with 03:11 other people, yeah it spurred me on. 03:13 Absolutely, well today we're gonna 03:15 start with our dessert first, yes we are, 03:17 before we get to our caviar, yes, we are, 03:18 yes, we are. That's right, 03:19 okay, let's read our recipe here. 03:22 For the Oatmeal pecan Crumb Bars, you need. 03:24 1½ c. unbleached four 1½ c. oatmeal 03:29 1 c. raw brown sugar ½ tsp. salt 03:34 3/4 c. margarine the non hydrogenated variety 03:38 12 oz. carob chips ½ c. chopped pecans 03:43 3/4 c. fruit juice sweetened raspberry jam 03:48 Oh! Just the ingredients sound really good Marie, 03:52 well they are, do you know that? They are 03:54 and you know when this is baking you can 03:57 almost not resist it when I, when I did 03:59 this, tested it before I came on the program 04:03 I had to put it in the refrigerator in the 04:05 garage because it was too tempting. In fact, 04:08 I wanted to just give it away, that's right, 04:11 I couldn't resist that's right oh absolutely, 04:12 you know eating it, either you or your husband 04:14 would eat it or one of the crew here 04:16 is gonna eat it too, yeah well we're going to, 04:18 we're all going to that's right. 04:20 So, what we're gonna do it just incorporate 04:22 all of these dry ingredients except 04:24 the nuts, okay we've saved those out until 04:27 the very, very end now are you using the 04:30 quick oats or I'm using the quick oats, 04:32 I find that it just works better okay. 04:36 I use the regular oats if I'm making breakfast 04:39 oatmeal, yes that's nice, so. Absolutely. 04:43 So, stir up the dry ingredients good, 04:47 so they're not all lumped together yes, and then 04:51 we put in the butter or margarine, I should 04:55 say we don't use butter, yeah, okay that 04:57 would be counter production. Yeah. So, 05:01 and this is going to make like a crumb 05:02 mixture, okay, oh fun. Matter of fact I'll need 05:06 that little white bowl that clear bowl. 05:08 This bowl back, this one here okay. And very 05:13 nice, alright, what you do here is if you 05:16 really get into trouble with this, you get in 05:19 with your hand, that's right. And I think 05:21 we're gonna need to do that right now, 05:23 sounds like my kind of cooking, you know, 05:26 just get in with your hands and have a good time 05:28 and we're trying to make crumbs here yes. 05:30 So, you just really wanna get this margarine 05:33 okay incorporated in here and I'll get you 05:37 some paper towels there, yeah that would be 05:39 wonderful, because this all melts you see and yes, 05:44 oh that's sounds good and it smells good already 05:47 doesn't it? Absolutely, could you use this for 05:50 a crumb topping for a crisp or something as 05:51 well or not you could use this for all kinds 05:55 of crisps, okay yeah. So, it's a good recipe 05:59 for that as well, it's a good recipe, yes, yeah 06:01 that's good, I just, I love to make crumb 06:04 toppings with things but I think that the 06:07 raspberry carob is probably oh yeah a 06:10 winner you know. That's right, now what 06:13 we're gonna do is we'll just kind of yes 06:16 if you would hand me a paper towel that 06:17 might be helpful yeah. Get it all over your 06:20 hands when you work in the kitchen, yeah, 06:22 that's the fun of it, that's right. 06:24 We're gonna just estimate about a cup full here, 06:27 okay. And that's probably about right, 06:33 okay, okay and what we do then is add the 06:39 nuts to that, to that because that's going 06:41 on top that's the crumb topping good 06:45 very nice, now we didn't happened to, 06:48 our kitchen didn't provide us with a 9/9 06:54 or 10/10 pan so we're going to, we're using 06:57 a different, we're gonna do something a 06:58 little different but for our viewers if they 07:01 have you know a cake pan or that's a better 07:03 thing, yeah that's a better thing to use. So, 07:07 we just put the, can I hold it, yeah please 07:10 original crumb mixture down in here okay. 07:14 Whatever was left, not the cup, but whatever 07:16 was left before that right okay. And you just pat it 07:19 down, oh fun, okay. So that it will be firm 07:22 and it will give in at bottom, good and I 07:26 bet you when you bake it, the butter, 07:28 the margarine melts oh yes, yeah, oh yes. 07:30 That would make a difference, you can be 07:31 sure of that and it holds it together better, 07:35 nice and crusty. Oh! Yeah, I've sprayed this 07:38 with Pam, okay I think it comes out a little 07:41 easier yes. And then what we do is we spread 07:44 the jam, look at this, now you're using fruit juice 07:47 sweetener I'm not using any sugar in this 07:50 okay now we did have sugar in the but it was 07:53 the raw sugar. Right in the crumb, yeah 07:55 and you don't have to worry too much about 07:58 this because it gonna melt anyway yeah, 08:01 that smells good, it'll all go everywhere 08:03 anyway oh yeah so very nice yeah. 08:07 Isn't this wonderful, my mouth starting to 08:08 water here, and when it's baking it just you 08:12 know Jill anything with raspberry how 08:14 could you go wrong, yes. That's one your 08:16 favorite fruits isn't it? I love yeah, you'll 08:19 find me using a lot of raspberry dishes in 08:22 fact I'm just not too happy if I don't have 08:24 raspberries in the house. That's right okay, 08:28 okay and then what we're gonna do is sprinkle 08:30 these on, it just keeps getting better doesn't it? 08:33 Oh! Yeah, now these are just carob chips, 08:36 these are nondairy okay there is no because 08:40 you have to be careful some of them have 08:42 milk in them okay, okay so these are the 08:44 nondairy, read your ingredient label that's 08:46 the thing, always, yes and then we just put 08:48 these crumb mixture on top okay that was 08:50 the one cup we reserved good and with the 08:53 nuts yes which gives it so much texture and 08:57 flavor and we'll bake this at 350 for about 09:01 30 minutes or until it starts bubbling up, 09:05 yeah okay, yeah okay. And it all melts together, 09:08 the carob melts on the raspberries on the, 09:10 they all oh yeah just compliment each 09:12 other that's right there we go, nice good 09:15 and then when it's cool you take it out of the 09:18 pan or when it's warm how does that? Well, 09:19 when it's not quite cold, cold because it'll 09:23 cut easier so and then you cut it into bars 09:26 okay yeah so you serve it as bars, you 09:28 serve it as bars if you have the proper dish, 09:30 yeah. Otherwise you could just even spoon 09:32 it out oh yeah, yeah that sounds good to me 09:34 I could, get it in your mouth yeah. 09:37 Absolutely okay good let's go to our next 09:40 recipe here. For the 09:43 Spinach Crepes with Mushrooms, you need 09:46 3/4 c. unbleached flour ½ tsp. sea salt 09:51 2 tbsp. cornstarch 1 1/4 c. plain soy milk 09:56 1 c. frozen spinach, thawed and drained 10:00 For the filling you need 10:01 3 tbsp. margarine the non-hydrogenated variety 10:05 1 1/4 lbs. mushrooms 3 garlic cloves 10:10 3 tbsp. flour 6 tbsp. soy milk 10:15 1/4 tsp. nutmeg 10:17 4 to 6 oz, vegan mozzarella cheese, shredded 10:21 ½ tsp. Italian seasoning 10:27 Well, this is a fun variation of Crepes 10:29 I like this yes and you know the batter 10:33 doesn't have eggs, have you ever heard 10:35 of Crepes without eggs, that's amazing 10:37 and how could we do that with cornstarch? 10:40 The cornstarch, the cornstarch, it's gonna 10:42 hold it together and the spinach makes it a 10:46 green color and they're just so fresh 10:48 and beautiful yeah I'm sure so this is quite 10:52 different and our viewers will probably 10:53 say crepes without eggs, this is you know 10:56 we'll get to see how to do it? The healthy 10:58 way to do it. So I hope that everyone 11:01 who's viewing will try this recipe that's right. 11:03 Okay, let's get started with the, the blender 11:07 okay actually no, let's put the, we'll start 11:13 frying, lets start to do these okay 11:18 mushrooms. May I have a spoon yes, 11:21 yeah here you go, let's do the mushrooms 11:23 because we can blend that at very end okay 11:25 here we go and we'll do just a couple of 11:28 tablespoons of oil, oil you know mushrooms 11:35 soak up yeah an awful lot of liquid 11:37 absolutely. So, we'll just actually I think 11:40 we'll take do half of these because we 11:42 won't be doing the whole recipe, okay 11:46 just for the sake of, sake of time yeah, 11:49 yeah let me get that and we'll set this to 11:50 the side, we'll just get these going. And they 11:55 can be yeah, softening up while, yeah and 12:00 lets incorporate the rest of the ingredients 12:04 the garlic, here is the garlic what else do 12:07 you need? And the seasoning, the nutmeg 12:09 here and there you go, we won't use quite all 12:15 of it because we're not doing the whole 12:17 recipe but I did put all the garlic in, we got 12:20 lots of garlic. That can never hurt, that's right, 12:25 absolutely. Oh! Yes starting to cook already 12:30 and mushrooms really cook down when you 12:32 cook them. I know you could just start with 12:34 this whole big trial of mushrooms and then 12:37 they go down to nothing, alright so you know 12:40 as you're doing this depending on how many 12:42 people you're cooking for you know you can 12:45 just adjust it accordingly, good, okay, okay 12:47 so while that's taking care of itself we're going 12:49 to start with the batter, alright, and we'll do 12:52 the, now this is soy milk and not real milk, yes, 12:56 that's right. So, that's healthy and the salt goes 13:00 in here because we have other seasoning in 13:03 the mushroom, so we don't need that, 13:05 it's good and the cornstarch. Now this is 13:08 in place of our eggs, this is in place of our 13:09 eggs yeah. Well, we'll just use this okay 13:15 we wanna get, it's kind of sticky, every bit of it, 13:17 I guess this is, this is very humid today yeah, 13:23 there we go, okay. And the spinach, 13:27 good, now you're using frozen I'm using 13:29 frozen spinach because it just works 13:32 better for this recipe, okay and maybe we'll 13:35 just blend that a little first and then we will 13:38 add the flour, okay I'll make some noise here. 13:40 We won't talk for the moment, 13:51 okay good, now we'll add the flour okay 13:53 because you know how blenders get bogged 13:55 down that's right absolutely so there we go. 14:09 You want to know, you might know you, 14:10 and it's going to stir, okay. Yeah let's give it 14:12 a stir, okay. The flour gets kind of stuck there, 14:16 even though we floated it on top and tried to 14:18 sneak it in. Basically though it's incorporated, 14:22 yeah, it's pretty good we'll just, yeah, whiz it 14:25 around it, it's nice and pretty green I like 14:27 that, yes, yes oh and when it's cooked up, 14:31 yeah, it will be so beautiful. 14:50 Well, I think that perfectly fine, lets mix 14:52 the batter here. There we go, good. 14:54 Let's take that spoon and just, 14:58 oh yeah that's a lot more mixed yep, 15:01 I can see that, 15:03 good, perfect. 15:05 That's our batter, yeah, 15:08 and I just think it's so unique to have 15:11 a green batter, I like it, isn't that amazing, 15:13 and that's fun, yeah you want this one over 15:15 here yeah. Actually I think Jill 15:19 these are about done, oh fun. 15:20 Now what we need to do is we're going to 15:23 make like a little gravy sauce, oh okay, 15:26 and we're gonna put the flour in with the, 15:28 here you go, soy milk, okay, to thicken it then, 15:33 this thickens it and this gets a little tricky, 15:35 yes, normally what I would do is get a shaker 15:38 jar and put this in a shaker jar, 15:40 but I didn't happen to see one, 15:42 yes, perhaps I can have a larger bowl, 15:45 yeah, yeah, how about this real big one 15:49 then you can really mix it without fear, 15:50 because at home I just put it in a shaker jar, 15:53 yes, and it works out great because 15:55 we don't want lumps in our, that's right. 15:58 That does not sound so good, 16:00 we just don't want lumps, no. 16:02 Now you can stir it pretty fast, 16:04 this will go pretty good, good, and you know 16:07 if you don't want flour but I like flour better 16:10 for this, okay, you can use cornstarch 16:12 which dissolves instantly, absolutely, 16:15 yeah so you can do that, but for some reason 16:17 I tried and I just like the flavor, 16:20 you like the way the flour works with it, 16:21 I like the flavor of the flour better. 16:23 The flour has more flavor then cornstarch for sure. 16:25 Yes, it does, cornstarch doesn't really have 16:26 any flavor and flour has a little more 16:29 hardened flavor. So, it does that's right. 16:31 So what we'll do is we'll just put some in here 16:33 and we'll bypass the lumps, okay. 16:37 I don't think we have too many lumps I hope, 16:40 and if we get a few that's okay. 16:43 At home you'd wanna whisk it up a little 16:45 bit better, right, than we did now. Right, 16:46 right exactly, we'll just see if we have enough, 16:49 right wooden spoon or are you okay 16:50 with that one? I think we're good, 16:52 okay oh yeah and it's thickening, 16:54 see how that's thickening up. 16:55 Isn't that beautiful? 16:56 Oh! Yeah, oh they are so yummy, so nice, 17:03 nice, okay. Now what do we do with 17:07 this batter here, we can just put a little bit 17:09 more of that here, okay. 17:12 You want them a little bit thicker, 17:15 There we go okay. Now, do we have another bowl 17:19 we can put the mushrooms in, 17:20 yeah there you go okay, see now 17:23 they're adequately thicken because 17:24 this is our filling and we don't want them 17:26 to run out, yes. Yeah, very nice, 17:30 and this is nice too because all you need 17:33 is one pan yeah, it's nice, and you know 17:37 we have a whole bunch of stuff, 17:38 just get a, could you get a paper towel for me, 17:39 yeah sure, you don't have to dirty a bunch 17:42 of you know, yes, that's right yeah. Okay, 17:45 now for the crapes, yes, we need adequate oil, 17:50 okay, because, there is no egg, yeah, 17:54 so we don't want them to stick, here's the oil, 17:56 so we'll be a little generous with the oil, 17:59 okay, okay there we go 18:05 there we go And normally about two ladles, okay. 18:14 We'll make a nice big one, 18:15 we just need to get this a little bit hotter, 18:18 yeah, and then you would cook it, 18:23 because I want to caviar here, yes, 18:27 we're going to cook this, so you will cook it 18:28 and then you flip it. 18:30 We cook it and we flip it 18:31 and gets lightly golden, okay. 18:33 And it's very easy to handle, 18:36 it doesn't fall apart, good, and then we just 18:39 stuff it with the mushrooms and fold it over, 18:42 okay, and then we sprinkle the 18:43 soy cheese on top, and that's it 18:45 you don't bake it, and you bake it for 18:46 about 15 minutes at 350, 350 oh fun, 18:49 it's really good. Well we will show you at the end 18:51 of the program what it looks like 18:52 when it's all done, but now we're gonna go make 18:54 our Eggplant Caviar. For that you need, 18:59 2 large eggplants. 2 ½ tbsp. tahini. 19:04 3 tbsp. Sesame seeds. 1 minced garlic clove. 19:10 1 tbsp. salt. The juice of 3 lemons. 19:16 1/4 c. chopped parsley and 2 tbsp. olive oil. 19:25 Well I'm excited about this Marie, 19:27 to learn how to do this without those fish 19:28 and the eggs, isn't this wonderful, 19:31 oh I just know you're going to love it. 19:33 Yeah, and you know they have that really 19:37 hearty flavor when you roast them in the oven. 19:40 So you roast them really slowly on a cookie sheet, 19:43 you're talking about the eggplant, 19:44 the eggplant, not the fish, not the fish, 19:46 okay. We're gonna leave the fish where 19:47 they're really happy in the ocean. Okay, 19:51 so you time up the eggplant, and we're gonna 19:52 roast the eggplant, okay, and we, 19:54 I've already mashed one up and here is an 19:57 eggplant and you can see how they turned out, 19:59 yes, and you bake them for, you roast them 20:02 for about an hour, an hour and at what temperature? 20:05 About 350, you want to do it slowly 20:07 and they're very juicy, okay, and very it's just 20:10 a wonderful food, oh yeah, and, so we have a 20:14 messy job here, yeah we have a messy job 20:16 and we're just gonna take all the peeling off, 20:19 good there's some paper towels, and if you hold it 20:22 by the stem and don't cut that until you get all 20:24 the peeling off, yeah, it's just makes it simpler, 20:26 that's very smart. And it's really, really, good. 20:30 Now, can I ask you when you roast it 20:32 do you have to turn it part way through, 20:34 that hour, no, you just roast it, let them roast, 20:37 it's good, yeah. Okay, so now what we'll do 20:40 is we'll just cut this off, okay, and just kind 20:46 of cut it a little bit before we mash it, 20:48 okay, because it's kind of stringy this way 20:53 so you want to cut it against the green, okay, 20:56 and get all that, it's just to easier to mash, yes. 20:59 Okay, very nice, alright, I like eggplant 21:05 here we go, a little gooey here, there take 21:07 some paper towels. Very good and we'll just 21:10 mash this up, you want another one or you okay, 21:12 I am fine. So you see how easy this goes, 21:16 oh yeah very easy eggplant just has a hearty 21:19 flavor almost like a substitute for meat, 21:22 okay, you know I use it in a lot, 21:24 I bread it and brown it and use it for our main 21:29 dish you know of course you can use it in a 21:31 Italian dish as too, but I think the Mediterranean 21:35 people use a lot of eggplant, 21:38 absolutely that's right. But this is just a 21:40 wonderful dip with you know your flat bread 21:43 and that sounds good, okay. Now this is tahini 21:48 yes, which is your, here we go, sesame butter, 21:52 yeah its just sesame seeds really, 21:55 just sesame seeds that are so blended they turn 21:58 into a creamy butter, that's right, 22:00 and we also add lemon juice which is another 22:03 thing they use of in a lot of middle 22:05 eastern cooking, oh yes, that's right, 22:07 and lots of garlic. You want to chew your, 22:10 we got to get out garlic, chew your 22:12 parsley after this and just a little salt, okay, 22:16 this got wet, that's okay, sticky there. 22:20 I think we dribbled some lemon juice, oh okay, 22:23 and then these are the whole sesame seeds, 22:26 yes, so we put those in for texture. 22:29 So we use them both really, we use the tahini, 22:31 and the sesame seeds. It gives a little crunch. 22:35 Oh! Yeah, and sesame seeds are so 22:38 good for you, very nice, have a lot of vitamins, 22:40 yes that's good. My sister's husband 22:44 is Romanian and she makes a lot of eggplant 22:46 dishes and stuff, oh yes, because in Romania 22:48 they do that same type of things, 22:49 Right, right, they use eggplant a lot, 22:50 I am sure with out one of our camera man 22:54 here is Romanian, yeah, our director is Romanian, 22:57 and the director, that's right, that's right. 22:58 You'll be able to relate to this dish, 23:01 that's right you can enjoy the eggplant; 23:02 right for this is for you Joseph. 23:04 And we're gonna just drizzle just a little bit 23:06 because we're gonna drizzle on the top, 23:08 yeah okay, okay So, this is basically 23:12 what it ends up, very nice, yes and, 23:16 now we don't have to cook it anymore this is it, 23:18 we don't have to cook it this is it 23:20 and the roasting is just, I just encourage our 23:23 viewers to roast it rather than boil it, 23:27 okay the eggplant, just gives it a better flavor, 23:29 I think so absolutely, it just has a more 23:31 hearty flavor, that's right yeah and I think 23:33 roasting all vegetables is good, very good 23:35 I love to roast vegetables, you know 23:37 I like yeah. Now what do we do with the, 23:38 the oil and the, we're going to top that off 23:40 at the finish product, okay so we don't 23:42 use it yet, you get to see it in a few minutes, 23:44 right. And when we present the final product, 23:48 okay, so we're gonna wait on that one then, 23:51 and you would use it with like bread, 23:53 crackers for dip or something. We're going to 23:54 present it with flat bread and which we can dip 23:58 with and eat like that. That sounds very nice, 24:02 yeah. oh yeah, very hearty you know 24:06 it's just good, that's right and it's such 24:07 a nice substitute for those fish eggs 24:09 and stuff you know, it was in the eggplant 24:11 I like that, its got the little pieces in it. 24:13 Well you know the fish will be much happier 24:14 keeping their eggs in tact, 24:15 oh yeah that's right and swimming, 24:16 that's right. Well, thank you for coming today, 24:20 well it was a pleasure being here, 24:22 we had a good time, yes we did. 24:23 We always have fun in the kitchen 24:24 when we get to cook together. 24:25 In just a moment friends we want to 24:27 show you our final products all the things 24:29 that we made here today and you'll get to 24:30 see that dip as well. But first we wanna recap 24:33 those recipes for you and 24:34 then we will be right back. 24:37 We hope you've enjoyed cooking with Marie. 24:40 Now, let's take a moment to review her ethnic 24:42 variation recipes. For the Oatmeal Pecan Crumb Bars 24:46 you will need: 1½ c. unbleached flour. 24:50 1½ c. of oatmeal. 1 c. raw brown sugar. 24:54 ½ tsp. salt. 3/4 c. of margarine. 24:58 12 oz. carob chips. ½ c. chopped pecans. 25:04 3/4 c. fruit juice sweetened raspberry jam. 25:09 For the Spinach Crepes with mushrooms you will need, 25:12 3/4 c. unbleached flour. ½ tsp. sea salt. 25:17 2 tbsp. of cornstarch. 1 1/4 c. of plain soy milk. 25:23 1 c. frozen spinach, thawed and drained. 25:27 For the filling you will need: 25:29 3 tbsp. of margarine. 1 1/4 lbs. mushrooms. 25:35 3 garlic cloves. 3 tbsp. flour. 25:39 6 tbsp. of soy milk. 1/4 tsp. nutmeg. 25:44 4 to 6 oz, of vegan mozzarella cheese, 25:49 and ½ tsp. Italian seasoning. 25:53 For the Eggplant "Caviar" you will need: 25:55 2 large eggplants. 2 ½ tbsp. tahini. 26:01 3 tbsp. Sesame seeds. 26:04 1 garlic clove, minced. 1 tbsp. salt. 26:09 Juice of 3 lemons. 1/4 c. chopped parsley. 26:13 and 2 tbsp. olive oil. 26:15 If you would like more information on how 26:18 to contact Marie or if you would like to receive 26:21 today's recipes please write to 3ABN, 26:25 PO Box 220, West Frankfort, IL. 26:29 or you may phone call us at 1-800-752-3226. 26:38 Welcome back friends we are here with our delicious 26:40 spread of food aren't we Marie? 26:42 Oh! Wow, you know I'm even pleased. 26:46 That's good if the cook's pleased it's good, 26:47 the food is good. Let's look at what 26:49 we made here today. Well we have the 26:51 Spinach Crepes and the batter of course 26:53 doesn't have any eggs, yeah, and it's so much 26:56 more colorful, they're gorgeous, and healthy, 26:59 do you know that, they're delicious, 27:02 absolutely, I can't wait for our viewers 27:04 to try them, that's right, yeah, and then we move 27:06 to our Eggplant Caviar. This is Eggplant Caviar 27:09 and it's, nice, simply delicious and we've with 27:12 little flatbreads. We've complimented it 27:14 with the flatbread or you can use peter bread, 27:17 that's right, or any kind of hard bread whatever 27:20 you know pleases you, then we went to our dessert, 27:22 and the dessert those raspberry bars 27:25 are wonderful. Now, oh! Yeah, 27:28 actually I didn't have a large pan, 27:30 so they're a little you know, they're a little 27:32 taller than they're supposed to be, 27:34 they're a little taller but we can certainly 27:35 spoon them, absolutely, such a, it's a meal fit 27:38 for a King. Or a queen in this case, 27:40 we won't miss a thing here will we. 27:42 That's right, well thank you for the coming, 27:45 we had such a good time. 27:46 Oh! Thanks for having me again. 27:47 We always have fun when we cook together, 27:49 we had a great day. We hope our friends at home 27:51 that you had just as much fun as we did, 27:53 we hope that you enjoy these recipes 27:55 that you try them, try something new, 27:56 try something ethnic, and we will see 27:58 you next time on Let's Cook Together. |
Revised 2014-12-17