The Mind of a Chef (2012) s02e18 Episode Script

APRIL BLOOMFIELD RETURNS TO THE KITCHEN TO SHARE SOME OF HER FAVORITE RECIPESWELSH RAREBIT TAKE A LOOK AT THIS.
AY, AY, AY.
SO YOU SEE WHERE IT'S ALL GONE CRISPY? THAT'S MY FAVORITE PART.
SO CUSTARDY AND SPICY.
SALSA VERDE SO FRESH AND SO CLEAN.
IT'S LIKE MY PERFECT BREAKFAST.
AND HER VERSION OF THE MOSCOW MULE.
JUST PUT IT ALL OVER THE TOP.
THAT'S WHAT I'M TALKING ABOUT.
ENTER THE MIND OF A CHEF.
MMM.
SOMETIMES IT'S THE SIMPLES STUFF THAT REALLY KIND OF BLOWS YOUR MIND.
THIS IS THE BEST THING I THINK YOU'LL EVER EAT.
I'M GOING TO MAKE A CAESAR SALAD.
IT'S ABSOLUTELY HANDS-DOWN ONE OF MY FAVORITE SALADS.
IT WAS INVENTED IN THE 1920s BY CAESAR CARDINI, AND I DON' THINK THE ORIGINAL RECIPE HAD ANY ANCHOVY IN IT.
I THINK HE MADE IT WITH WORCESTER SAUCE, WHICH IS A BIG FAVORITE OF MINE, BUT I LOVE THE ANCHOVY IN THIS RECIPE.
AND IT'S SUPER EASY TO MAKE.
I HAVE MUSTARD, SOME GARLIC, AND SOME ANCHOVIES IN HERE, AND I'M GOING TO USE THE WHOLE EGG.
GOT SOME FRESHLY GRATED PARMESAN CHEESE.
THIS IS GREAT BECAUSE IT'S GO A LITTLE BIT OF UMAMI, WHICH IS GONNA MAKE YOU WANT TO EAT MORE.
IT'S SUPER DELICIOUS.
GOT SOME VINEGAR TO CU THROUGH ALL THAT, YOU KNOW, BECAUSE WE'VE GOT SOME OIL GOING IN HERE.
I LIKE MINE QUITE ACIDIC.
IT JUST MAKES IT NICE AND VIBRANT.
SO I'M JUST GONNA SLOWLY MIX TO INCORPORATE THE ANCHOVIES, THE PARMESAN, AND THE MUSTARD.
ONCE I'VE GOT THAT GOING, I'M GOING TO SLOWLY ADD MY OIL.
AND YOU WANT KIND OF LIKE A NEUTRAL OIL.
THAT'S WHY I PICKED A LITTLE GRAPESEED.
YOU JUST TILL IT TILL I STARTS TO EMULSIFY, AND YOU WANT ABOUT A CUP.
IT DOESN'T MATTER IF THERE ARE SOME BITS IN THERE.
JUST MAKE SURE YOUR GARLIC'S ALL NICE AND SMOOTH.
THIS LOOKS GREAT.
LOOK AT THAT.
CREAMY, DELICIOUS.
LET'S GIVE THIS BABY A LITTLE TASTE.
IT'S PRETTY GOOD.
IT'S GOT SOME GOOD GARLIC IN THERE RIGHT NOW, BUT IT NEEDS A BIT MORE ACIDITY.
SO THIS IS WHAT YOU'RE LOOKING FOR, YOU KNOW.
YOU'RE LOOKING FOR A NICE PANCAKEY CONSISTENCY, JUS SO IT DRAPES OVER THE LETTUCE.
THE ORIGINAL RECIPE HAD ROMAINE IN IT.
I'M USING LITTLE GEM, WHICH IS JUST AS STURDY AND DELICIOUS.
YOU KNOW, YOU CAN JUST PICK IT UP, POP IT IN YOUR MOUTH.
YOU DON'T NEED A KNIFE AND FORK.
I LIKE TO EAT WITH MY FINGERS, SO THIS IS THE BEST SALAD TO DO THAT WITH.
SO I JUST KIND OF LAYER I ALL UP, AND I'M JUST GONNA PU SOME OF THE DRESSING ON.
DRAPE THAT OVER THE TOP OF EACH LEAF AND MAYBE A LITTLE AROUND THE BOWL.
JUST ADD A LITTLE CROUTON HERE AND THERE, MAYBE A LITTLE DRESSING ON THE CROUTON AND THEN GO BACK OVER WITH THE LEAVES.
THIS IS LOOKING PRETTY COOL.
ONE MORE ON THE TOP.
FIND THAT PERFECT LEAF.
HOW ABOUT HIM? HE'S KIND OF COOL.
OH, YEAH.
AND BETWEEN, AND I'VE GOT SOME LOVELY, FRESH ANCHOVY, NICE AND CLEAN.
DRAPE THAT OVER THE TOP.
AND MY FAVORITE THING IS THIS FRIED PARSLEY.
ADDS SOME NICE TEXTURE TO THE SALAD.
A BIT MORE DRESSING, A LITTLE BIT OF PARMESAN.
OH, YEAH.
THAT'S IT.
CAESAR SALAD.
SO I'M GONNA FRY SOME CHICKEN FEET.
I LIKE FRYING ANYTHING IN GENERAL, WHETHER IT'S PIGS' EARS, PIGS' TAILS, VEGETABLES, BUT THIS IS A FUN THING TO DO BECAUSE IT'S SUPER SIMPLE.
THE BEST THING ABOUT THESE ARE THAT THEY HAVE LITTLE NUGGETS OF STICKY CARTILAGE IN THE MIDDLE AND THE OUTSIDE GOES SUPER CRISPY, SO IT'S BASICALLY LIKE A LITTLE CHICKEN TREAT.
I JUST COOK THESE IN A LITTLE FAT FOR ABOUT TWO HOURS UNTIL THEY JUST KIND OF GIVE A LITTLE BIT.
LET THEM COOL DOWN, AND WHEN THEY COOLED DOWN, I JUST TOOK OFF THEIR LITTLE CLAW.
AND THEN THIS IS WHAT YOU END UP WITH, THIS KIND OF FUNKY, E.
T.
- LOOKING HAND.
I'M JUST GONNA THROW THESE IN A FRYER AT 350 UNTIL THEY GO SUPER CRISPY.
SO THAT'S ALL JUST THE MOISTURE FROM INSIDE THE SKIN JUST COMING TO THE SURFACE.
SO YOU JUST KIND OF WAN TO LET THEM DO THEIR THING.
DON'T OPEN THE TOP.
JUST KIND OF LIKE LET THEM WORK.
YOU CAN HEAR THAT THE OIL IS STARTING TO SETTLE DOWN.
THAT'S A GOOD INDICATION THAT ALL THE MOISTURE IS COOKING OFF.
OH, MY GOSH.
LOOK AT THIS.
LOOK AT THAT.
YUMMY.
I MEAN, THEY LOOK GOOD ALREADY, BUT THEY NEED A LITTLE LONGER.
YOU SEE HOW THEY'RE JUST GOLDEN? THEY JUST NEED TO GO A BIT DEEPER IN THE BROWNING PROCESS.
IF YOU'RE A LITTLE WARY OF EATING CHICKEN FEET, FRIED IS THE BEST WAY TO START AND THEN KIND OF GRADUALLY WORK YOUR WAY INTO SOMETHING THAT'S POACHED OR STEAMED.
A LITTLE LOOK.
NICE.
THEY LOOK CRISPY.
GET ALL THE EXCESS FAT OFF THERE.
GIVE THEM A LITTLE KNOCK INTO YOUR OLD DRAIN PAN.
THEY'RE STILL SIZZLING.
IT'S COOL.
YOU KNOW, GET A TON OF SALT ON THERE, YOU KNOW? THERE'S NOT MUCH TO THESE APART FROM A LITTLE BI OF CARTILAGE AND SOME SKIN, SO THAT SALTINESS, YOU KNOW, WITH, LIKE, A GOOD BEER.
OH, MY GOD.
AMAZING.
LET'S POP THESE BABIES ON THE PLATE.
YEAH.
YUMMY.
ALL RIGHT.
AND THEN WE'RE GONNA JUST PU OUR LITTLE PASILLA, ACTUALLY.
PASILLA MEANS "LITTLE RAISIN.
" IF YOU TOAST THEM, THEY KIND OF TAKE ON THIS SMOKY, SLIGHTLY RAISIN-Y SMELL.
LOOK AT THAT.
THAT'S AWESOME.
IT SHOULD GO WITH A LITTLE LIME.
HAPPY FRIED CHICKEN FEET.
THESE WOULD BE GOOD FOR A FOOTBALL GAME, DON' YOU THINK? SEE SOME GUYS ON THEIR COUCHES JUST KIND OF SO I'M GOING TO COOK KEDGEREE.
KEDGEREE IS BASICALLY A BRITISH DISH THAT'S CLASSICALLY COOKED A BREAKFAST BECAUSE IF YOU'VE BEEN OUT ON THE TOWN AND THE LADS ARE A BIT HUNG OVER OR THE GIRLS ARE A BIT HUNG OVER, THIS IS GONNA BE GREA BECAUSE IT KIND OF PERMEATES THROUGH THE WHOLE HOUSE, AND IT SMELLS SMOKY AND YOU CAN JUST, LIKE, IMAGINE EATING THIS, LIKE, CURRY, AND IT'LL WAKE EVERYBODY UP NICELY.
YOU KNOW, A LOT OF PEOPLE SAY THAT BACON, THE SMELL OF BACON, IS A NICE WAY TO WAKE UP.
THIS RIGHT HERE IS AN AMAZING WAY TO WAKE UP.
I'M GONNA JUST POACH SOME HADDOCK.
YOU'RE BASICALLY MAKING A FISH TEA, SO YOU NEED TO INFUSE IT, BUT YOU DON'T WANT TO INFUSE IT SO LONG THAT YOU OVERCOOK THE HADDOCK, SO A NICE, GENTLE SIMMER IS REALLY IMPORTANT.
IT'LL TAKE PROBABLY, LIKE, 6 MINUTES, AND THEN ONCE IT'S COOL, I'M GONNA START MY RICE.
SO HERE I'VE GOT, LIKE, A CUP AND A HALF OF RICE.
THIS IS BASMATI RICE.
IT'S SUPER AROMATIC.
IT'S A LITTLE BIT EXPENSIVE, BUT IT'S THE BEST RICE TO USE.
SO, WHAT I'VE DONE IS I'VE FRIED SOME LOVELY RED ONIONS AND LOTS OF FENUGREEK, A LITTLE BIT OF CORIANDER, AND A LITTLE BIT OF GINGER.
IT'S GOT A NICE CARAMELIZATION TO IT.
SO YOU'VE CONCENTRATED ALL THAT SWEETNESS.
JUST DROP THOSE IN.
GET ALL THOSE SPICES OU OF THERE BECAUSE THAT'S ALL YOUR FLAVOR.
THAT LOOKS KIND OF HAPPY, DOESN'T IT? IT SMELLS SO GOOD.
SO THIS IS PRETTY MUCH CLOSE.
YOU CAN SEE IT'S STARTING TO GET A LITTLE OPAQUE, A LITTLE WHITE-LOOKING.
SO WE'RE GONNA ADD THE LIQUID TO THE RICE.
AND WE DON'T WANT TO ADD THE HADDOCK YET, BECAUSE IF WE ADD IT TO THE RICE NOW, THE HADDOCK IS GONNA OVERCOOK TOO MUCH, SO WE'RE GONNA ADD IT ONCE IT'S DONE.
THIS IS GONNA BE READY IN, LIKE, 20 MINUTES.
KEDGEREE IS CLASSICALLY MADE WITH BOILED EGGS, BUT I'M GONNA MAKE AN OMELET.
GIVE IT A LITTLE RELEASE IF YOU NEED.
SO NOW IT'S READY, AND THEN WE'RE GONNA JUST STAR WITH ANOTHER BATCH.
CHECKING OUR DELICIOUS RICE.
SO MY RICE IS NEARLY DONE.
WE'RE GONNA ADD SOME OF THE HADDOCK, SOME OF THESE CHIVES, SCALLIONS, AND SOME OF THIS LOVELY EGG.
THEN WE'RE GONNA JUS GIVE IT A LITTLE MIX.
AS ALL THOSE HERBS HIT THE RICE, IT'S JUST GONNA MAKE I REALLY AROMATIC.
SOME LIME TO MAKE IT NICE AND CLEAN AND MORISH.
NOT TOO FINE, ACTUALLY.
GO ALL THE WAY IN.
THAT SMELLS SO GOOD.
HA HA! OH, MY GOD.
I JUST LOVE IT.
IT MAKES ME GIGGLE.
WE ARE READY TO PLATE.
SOME CILANTRO.
AND MY FAVORITE TRICK IS HAVING THESE CRISPY FRIED ONIONS THAT JUST GIVE I THAT EXTRA LITTLE COMPLEXITY.
THAT'S IT.
KEDGEREE.
YOU'D PROBABLY WANT TO MARRY THE PERSON IF THEY MADE THIS WHEN YOU WERE HUNG OVER.
HA HA! OH.
MY MOSCOW MULE IS VERY EASY TO MAKE.
IT'S ONE OF MY FAVORITE DRINKS.
IT'S BASICALLY JUST VODKA, GINGER BEER, AND SOME LIME.
THIS IS FENTIMANS FROM ENGLAND.
IT'S A VERY SPICY GINGER BEER, AND IT'S BOTTLE-FERMENTED.
BUT THE NICE THING ABOUT THIS IT'S, LIKE, SUPER PUNGENT AND VERY SPICY.
ALL YOU DO IS GET 4 BOTTLES OF THIS FENTIMANS GINGER BEER, AND YOU GRATE ON A MICROPLANE 4 LIMES AND POP I IN THE FREEZER UNTIL IT GOES ROCK-SOLID.
SO LOOKY HERE.
IT'S LIKE ONE BIG LOLLIPOP, YOU KNOW? LOOK.
SUPER FRAGRANT, KIND OF CITRUSY AND VERY CLEAN.
JUST GONNA KIND OF HACK INTO IT A LITTLE BIT.
JUST PICK UP BIG CHUNKS LIKE THIS, AND WE'RE GONNA WHACK I INTO THIS LITTLE MACHINE.
IT'S PRETTY COOL.
YOU CAN SEE ALL THE LIME.
IT KIND OF COMES UP TO THE SURFACE.
AND THEN YOU GET ALL THIS SWEET GINGER BEER.
SO I THINK THIS IS GOOD RIGHT NOW.
I'M JUST GONNA GIVE THIS A LITTLE BLEND UNTIL IT GOES SMOOTH.
I'M GONNA START OFF SLOW AND THEN GO FAST.
A LOT OF TIMES WHEN YOU GET A MOSCOW MULE, THEY DON'T REALLY HAVE THAT KICK.
THE NICE THING ABOUT THIS IS IT'S SUPER SPICY AND IT REALLY DOES KICK LIKE A MULE.
ALL RIGHT.
THIS IS LOOKING GOOD.
LOOK AT THAT.
THAT'S ALL THAT LIME ZEST IN THERE.
SO JUST FILL THEM UP AS FAR AS YOU CAN GO, AND THE NICE THING ABOUT THIS DRINK IS YOU CAN JUST DRINK IT ALL, YOU KNOW? YOU DON'T WANT TO WASTE ANY OF THAT GINGER BEER.
ALL RIGHT, SO I'VE GO MY GINGER BEER IN THERE.
I'M GONNA DO SOME VODKA.
JUST POUR IT ALL OVER THE TOP OF THIS.
SEE HOW IT MELTS THE GINGER BEER WHILE IT CHILLS DOWN THE VODKA? THAT'S WHAT I'M TALKING ABOUT.
IT JUST MAKES YOU SMILE.
DO A LITTLE LIME SEGMENT.
TWO GOOD CHUNKY ONES LIKE THIS, YOU KNOW? YOU WANT TO CUT THROUGH THAT SWEETNESS.
JUST GIVE IT A GOOD OLD SQUEEZE.
YEAH.
GET ALL THAT JUICE IN THERE.
GIVE IT A LITTLE STIR.
THERE'S ONE.
OR YOU COULD DO A COUPLE OF THESE.
DO ONE OF THESE.
A LITTLE BIT OF JUICE AND PUT SOME FUNKY ONES IN THERE LIKE THAT.
OR YOU COULD JUST DO THIS.
AH.
AH.
AH.
AWESOME.
I'M GONNA HAVE A DRINK.
DELICIOUS.
MMM.
THAT IS A MOSCOW MULE.
HOW SIMPLE IS THAT? AN ALCOHOLIC SLUSHIE.
IT'S AMAZING.
SO I'M GONNA MAKE A SALSA VERDE.
SALSA VERDE IS BASICALLY "GREEN SAUCE" IN ITALIAN.
IT'S ONE OF THE MOS CLASSIC KIND OF SAUCES.
YOU'VE GOT THIS REALLY ROUGH-AROUND-THE-EDGES, QUITE MASCULINE PARSLEY THAT'S QUITE EARTHY BUT VERY SWEET.
THEN YOU HAVE THIS VERY FEMININE MARJORAM, YOU KNOW, THAT'S VERY SWEET AND QUITE PERFUMY, AND THEN YOU HAVE THIS LOVELY BLACK MINT THAT'S VERY STRONG AND QUITE INTENSE.
SO ALL THESE BLEND TOGETHER, SO YOU KIND OF GET THEM AT DIFFERENT POINTS WHEN YOU EAT THEM.
THE PARSLEY WILL COME IN, THE MINT WILL COME IN AND FADE OUT, AND THEN THE MARJORAM WILL COME IN, AND IT'LL JUS KEEP PLAYING ON ITSELF.
SO THE WHOLE IDEA OF THIS GREEN SAUCE IS THAT EVERYTHING IS HARMONIOUS.
YOU KNOW, YOU GET A LITTLE BIT OF ANCHOVY, BUT IT DOESN' OVERPOWER, AND YOU GET A LITTLE BIT OF CAPER, AND I DOESN'T OVERPOWER, AND THE SAME WITH THE MIN AND THE PARSLEY AND THE MARJORAM.
SO I'M GONNA ADD SOME ANCHOVIES.
IT'S WHAT GIVES IT A NICE COMPLEXITY, AND I PARTICULARLY LOVE THESE SPANISH ONES.
THEY'RE REALLY NICE AND SALTY AND VERY, VERY LARGE.
SOME CAPERS.
THESE ARE REALLY NICE, DELICIOUS, SALTY CAPERS.
THEY HAVE THE TINIEST BI OF VINEGAR, AND YOU PROBABLY WANT, LIKE, EQUAL AMOUNTS OF ANCHOVY AND CAPERS IN THIS RIGHT NOW.
A LITTLE BIT OF GARLICNO TOO MUCH, ESPECIALLY FOR BREAKFAST.
JUST GIVE THAT A ROUGH OLD CHOP.
THE TEENIEST BIT OF SALT AND SOME MUSTARD.
AND I LIKE MY SALSA VERDE QUITE MUSTARDY.
THIS IS DIJON MUSTARD, SO PROBABLYI DON'T KNOW.
LET'S GO TWO TABLESPOONS, ACTUALLY.
WE CAN ADD SOME OLIVE OIL, A COUPLE OF GOOD GLUGS AT THE BEGINNING, AND THEN WE'LL SEE WHERE THIS IS AT.
YOU CAN MAKE THIS AS SMOOTH OR AS COARSE AS YOU LIKE.
I LIKE A BIT OF BOTH.
AH.
SMELLS SO GOOD.
I NEED IT TO BE JUST A LITTLE BIT MORE SPREADABLE, SO I'M GONNA GO WITH A WEE BIT MORE OLIVE OIL, AND NOW I'M GONNA PUT IN MY VINEGAR.
LOOKS GOOD.
OK, THIS IS GONNA NEED TONS MORE VINEGAR, AND THAT'S WHY I LIKE EATING THIS AT BREAKFASTJUS THE ACIDITY IN IT.
KIND OF GIVES YOU A LITTLE PICK-ME-UP, YOU KNOW, FIRS THING IN THE MORNING.
HA HA! OK.
THIS LOOKS GOOD.
IT'S GREAT.
AND ALL THAT VINEGAR AND OIL AND ANCHOVY IS JUST GONNA SOAK INTO THAT BREAD, YOU KNOW? I HAVE A LITTLE BIT OF TOASTED BREAD ALREADY.
I'M JUST GONNA RUB IT REALLY LIGHTLY WITH A LITTLE BI OF GARLIC AND THEN ADD THE TEENIEST BIT OF SALT.
CHECK THIS OUT.
LOOKS GREAT, DOESN'T IT? AND THEN JUST SPREAD IT OVER.
OH, YEAH.
YUMMY.
PARMESAN CHEESE ON THE TOP.
A LITTLE BIT OF OLIVE OIL.
THAT'S MY SALSA VERDE ON TOAST.
SO FRESH AND SO CLEAN.
IT'S LIKE MY PERFECT BREAKFAST.
SORBETTHE MOST EASY SORBET EVER IN THE WHOLE ENTIRE WORLD.
THESE ARE TRISTAR STRAWBERRIES THAT I PICKED UP FROM THE GREEN MARKET FROM MY FRIEND RICK BISHOP.
THEY'RE SUPER TINY AND VERY SWEET.
GOT A LITTLE BIT OF SUGAR, A LITTLE BIT OF LEMON, AND WE'RE JUST GONNA BLEND IT ALL UP TOGETHER.
AND IF I'M FEELING IT, I MIGH PUT SOME BASIL IN THERE, TOO.
AND WE'RE GONNA ACTUALLY USE THE WHOLE LEMON, PITH AND EVERYTHING.
I'M JUST GONNA MAKE SURE THERE'S NO SEEDS.
SOMETIMES WHEN YOU USE THE PITH, IT ENDS UP BEING QUITE BITTER, BUT BECAUSE YOU'VE GO SO MUCH SUGAR IN THIS RECIPE, IT ACTUALLY BALANCES IT OUT.
I'M GONNA START WITH THA AND SEE HOW THAT LEMON GOES RIGHT NOW.
IT SMELLS SO GOODFRESH, CLEAN.
TURN IT UP HIGH.
SO THIS NEEDS TO BE SMOOTHER, BUT I'M GONNA ADD SOME SUGAR JUST TO KIND OF HELP IT ALONG A LITTLE BIT.
JUST START OFF SLOW AND THEN YOU'LL JUDGE HOW SWEET I NEEDS TO BE.
IT'S STARTING TO GET A LITTLE SMOOTHER.
I TASTE THE STRAWBERRY, BU IT'S GONNA NEED SOME MORE LEMON JUST TO MAKE IT NICE AND BRIGHT.
IT DEFINITELY NEEDS SOME MORE SUGAR BECAUSE I'M ADDING MORE LEMON, SO I THINK IT PROBABLY NEEDS TWICE AS MUCH AS I DID BEFORE.
YOU JUST HAVE TO KIND OF GUESSTIMATE THE ACIDITY AND THE SWEETNESS.
LOOKS GOOD.
MM.
THAT'S REALLY GOOD.
THAT'S REALLY BALANCED.
IT'S LIKE FULL STRAWBERRY, BUT THEN YOU GET THIS LOVELY CITRUS.
I'M JUST GONNA JAZZ IT UP A LITTLE BIT WITH SOME OF THIS LOVELY BASIL I GOT FROM THE MARKET.
NOT TOO MUCH, YOU KNOW.
DON'T WANT TO MAKE IT TOO SAVORY.
JUST GIVE IT A LIFT UP.
ALL RIGHTY.
THIS LOOKS GREAT.
I SEE LITTLE BITS OF BASIL IN THERE.
THIS IS GOOD TO GO.
IT'S PERFECT RIGHT NOW, SO I'M JUST GONNA CHURN IT.
IT'S A LOVELY SOUND, ISN'T IT? IT'S A GREAT COLOR, TOO.
IT LOOKS AWESOME.
SO WE'LL JUST POP THE LID ON, LET THAT GO.
OK, SO THIS IS READY.
IT LOOKS AMAZING.
I MEAN, THE TEXTURE IS SUPER SMOOTH.
IT'S SO GOOD.
AND I'M JUST GONNA DO A REALLY RUSTIC SCOOP OF SORBET.
OH, IT'S SO EXCITING.
I'M JUST GONNA FINISH IT WITH A LITTLE BI OF BASIL, YOU KNOW? AND STRAWBERRIES AND BALSAMIC VINEGARAMAZING.
JUST A LITTLE DRIZZLE.
AND I'M GONNA GO WITH THE TEENIEST AMOUNT OF OLIVE OIL.
I LOVE STRAWBERRIES AND OLIVE OIL.
PERFECT.
SO THERE'S SOMETHING ABOU THE HERBACEOUSNESS WITH THE FRESHNESS OF THE STRAWBERRY THAT'S SUPER DELICIOUS.
AND YOU KNOW, THAT HINT OF BALSAMIC, IT'S GOT A LITTLE BIT OF ACIDITY, BUT IT'S GO SOME AGE ON IT, WHICH GOES REALLY WELL WITH THE STRAWBERRY.
IT COMPLEMENTS IT A LOT.
MM.
IT'S LIKE THE PERFECT DESSERT, YOU KNOW? OK, SO I'M GONNA MAKE A WELSH RAREBIT.
IT'S THE MOST DELICIOUS CHEESE ON TOAST YOU'LL EVER EA IN YOUR WHOLE ENTIRE LIFE, FIRSTLY BECAUSE IT'S CHEESY, BUT SECONDLY BECAUSE IT'S MADE WITH BOOZE.
WE'RE GONNA MAKE THIS ONE WITH GUINNESS.
SO WE'RE GONNA MAKE A BECHAMEL, BUT WHAT WE'RE DOING IS WE'RE SUBSTITUTING THE MILK FOR THE GUINNESS.
SO THIS IS THE ROUX.
YOU JUST COOK IT UNTIL IT JUS FROTHS A LITTLE BIT, GET I A LITTLE TOASTY, AND THEN WE'RE GONNA ADD THE GUINNESS, AND YOU WANT TO JUST ADD I IN A NICE, STEADY STREAM JUS SO YOU DON'T GET ANY OF THOSE LUMPS.
JUST KEEP STIRRING, KEEPING YOUR HEAT ON LOW.
HMM.
SMELLS GOOD.
A LOT OF TAVERNS, PUBS USED TO EAT THIS.
IT'S GREAT WITH, LIKE, A BEER, YOU KNOW, WITH YOUR FRIENDS, HANGING OUT.
OK, SO THAT'S GONNA SLOWLY THICKEN, AND I'M GONNA GE SO THAT'S GONNA ADD SOME NICE SPICE.
AND THIS WILL MAKE IT NICE AND PIQUANT.
IT'LL MAKE IT NICE AND SHARP, QUITE SPICY.
SO WE'RE JUST GONNA BRING THIS UP TO A SIMMER.
WHILE THAT'S COMING UP, WE'RE GONNA ADD SOME WORCESTER SAUCE.
IT'S SUPER UMAMI, COMPLEX, SUPER TART.
SO AGAIN IT'S GONNA KIND OF CUT THROUGH ALL THAT FA OF THE CHEESE.
THIS IS THICKENED A LITTLE BIT, AND WE'RE JUST GONNA ADD THIS BEAUTIFUL RED LEICESTER CHEESE.
YOU WANT TO ADD IT LITTLE BY LITTLE BECAUSE YOU DON'T WAN IT TO SPLIT AND ALL THE FAT COME OUT.
IT TAKES A LITTLE TIME, SO IT'S GOOD TO BE PATIENT.
A LITTLE MORE.
LOOKS SUPER DELICIOUS, DOESN'T IT? MMM.
LOOK AT THAT.
IT'S ALL STARTING TO GE A LITTLE BIT STRINGY.
CHEESY GOODNESS.
SO THIS IS GOOD TO GO.
CAN'T WAIT TO GET THIS ON A BIT OF TOAST.
ALL RIGHT, I'M GONNA LET THAT CHILL.
AND ALL I NEED TO DO RIGH NOW IS TOAST THE BREAD.
YOU HAVE TO MAKE SURE THA YOU TOAST YOUR TOAST PROPERLY.
A BIT LONGER.
THE WORST THING IS SLOPPY WELSH RAREBIT.
THE TOAST IS READY.
GONNA GET THE CHEESE.
YEAH, IT'S THICK, IT'S VELVETY.
YOU WANT TO GET RIGHT TO THE EDGES.
LOOK AT THAT.
YUMMY.
AND THEN JUST GIVE I A NICE LITTLE BROIL.
YOU KNOW, YOU'RE GONNA GE A LITTLE SMOKE AND A LITTLE, LIKE, BUBBLE, BUT DON'T WORRY ABOUT IT.
TAKE A LOOK AT THIS.
AY, AY, AY.
SO YOU SEE WHERE IT'S ALL GONE CRISPY? THAT'S MY FAVORITE PART.
NEED A LITTLE CRISS-CROSS LIKE THIS ALL THE WAY.
AND THEN YOU'VE GOT THE WORCESTER SAUCE.
JUST SO THAT WORCESTER SAUCE GOES INTO THE LITTLE CRACKS.
GOT A NICE LITTLE GUINNESS.
PERFECT.
MMM.
THAT'S SO GOOD.
LOOK AT THAT.
SO CUSTARDY AND SPICY.
THE BEST THING ABOUT THIS IS THAT IF YOU FRY AN EGG AND YOU PUT IT ON TOP, IT'S CALLED A BUCK RAREBIT.
IT'S LIKE BEING HOME.
I LOVE IT.
OK, SO I'M MAKING A TEMPURA BATTER FOR A DISH THAT IS CALLED ZUCCHINI FRITTO.
"FRITTO" MEANS "FRIED" IN ITALIAN.
BASICALLY YOU MAKE A WELL IN THE CENTER, YOU ADD YOUR YOLK, AND THEN YOU JUST POUR THE WATER IN THE CENTER OF THE WELL, AND THEN ALL THE FLOUR AND CORNSTARCH KIND OF COMES AWAY FROM THE SIDE.
SO YOU KIND OF WANT IT, YOU KNOW, A LITTLE DRIZZLY WITH A LITTLE KIND OF BODY TO IT, BUT YOU DON'T WANT IT TOO HEAVY OR IT'LL JUST GO SOGGY.
THAT'S IT.
THAT'S A GOOD THICKNESS.
SO I'M JUST GONNA TES THE OIL TO SEE IF IT'S UP.
HEAR THAT SIZZLE? REALLY IMPORTANT.
THAT TELLS YOUR FRY IS PRETTY MUCH UP TO TEMPERATURE.
GONNA TAKE THAT OUT NOW.
YOU DON'T WANT ANY BROWN BITS ON TOP OF YOUR LOVELY, CLEAN FRITTO.
WHAT I'VE DONE WITH THESE IS I CUT THEM INTO BATONS AND THEN I LIGHTLY SEASON THEM WITH SALT, AND IT HELPS BRING OU THE MOISTURE.
YOU CAN SEE HOW MUCH MOISTURE HAS COME OUT OF THERE, AND THAT WILL JUST HELP THE FRITTO STAY CRISP.
WE'LL JUST DROP A FEW IN, AND A GOOD SIGN OF A TEMPURA OR A FRITTO IS THAT YOU CAN ACTUALLY STILL SEE THE VEGETABLES, SO WE'RE JUST GONNA KIND OF DIP THESE IN STRAIGHT INTO THE FRYER.
THIS IS PEANUT OILNICE AND CLEAN, NOT TOO MUCH FLAVOR.
YOU CAN SEE THAT THE TEMPURA HAS GOT A LITTLE JAGGEDY ON THE EDGE, YOU KNOW? THAT'S KIND OF COOL BECAUSE THAT'S GONNA GO NICE AND CRISPY, AND I'M GONNA JUS DO MY LITTLE ZUCCHINI FLOUR.
SAME THING.
NOT TOO MUCH BATTER.
JUST KIND OF PICK IT UP, GIVE IT A LITTLE KNOCK ON THE SIDE SO YOU GET ALL THAT EXCESS FAT OFF AND THEN JUST GIVE I A LITTLE SHAKE TO OPEN UP THAT FLOUR A LITTLE BIT.
THESE WON'T TAKE LONG2, 3 MINUTES.
YOU'RE NOT GONNA GET TOO MUCH COLOR BECAUSE IT'S GONNA COOK NICE AND FAST.
WHILE THIS IS STILL FRYING, I'M GONNA DO A NICE DRESSING FOR THE TOP, AND IT'S BASICALLY SOME HOT CHILIES, AND I'VE GOT SOME VINEGAR.
THAT'S GONNA ADD A NICE ACIDITY TO IT.
A LITTLE OLIVE OIL JUS TO KIND OF BALANCE OU THAT VINEGAR.
SOME SALT.
AND I'VE GOT SOME BLACK MINT.
THIS IS GONNA GO SO WELL WITH THE ZUCCHINI, YOU KNOW.
POP IT IN HERE, LET IT SIT FOR A SECOND.
MY FRITTO IS READY.
A BIT OF SALT.
YOU DON'T WANT ONE OF THESE THAT'S NOT SEASONED.
IT WOULD KIND OF BE BORING.
AND THAT IS THE FRITTO.
CHECK THIS OUT.
KIND OF PILE THEM UP.
THEN WE'LL PUT SOME OF THIS.
LOOK AT THAT.
POP IT ON TOP LIKE THIS.
ZUCCHINI FRITTO.
I LOVE FISH AND CHIPS, BUT THIS IS PRETTY PERFECT, YOU KNOW?