Back to School Cooking Lessons with Ingrid Hoffmann

Back to School Cooking Lessons with Ingrid Hoffmann


(upbeat music)
– And back to school time isn’t just about moms and kids. I am so inspired today. I’ve got Gail and
Lily here with me. These two young ladies
are starting to explore their culinary skills, so
I’m actually looking forward to seeing if I can learn a
thing or two about you guys. So, good morning, girls. – Good morning. – Good morning, how are you? – Good, how are you? – Doing great. I love experimenting
in the kitchen. Now that I’m off to
college and on my own, it’s nice to have
a bit more freedom. (laughs)
With that freedom comes doing your laundry,
doing your everything. (laughs)
Welcome to adulting. How about you? I understand that
you’re an amazing baker and a really little top
chef in the kitchen. – Thank you. Well, you can’t have
cupcakes and cakes for three meals a day. That would not result well. – No, that would not work well,
which is why I’m gonna show you guys
how to do super easy, five ingredient or less recipes,
stuff that you can do on the fly,
on the go, in the dorm, wherever. We’re gonna be
doing this beautiful tomato and mango
mozzarella bruschetta. Do you guys know
how to chop a mango? – Could be better. – Yeah. – Could be better? Let’s do it. Mangoes are always, you know,
you always see people trying to peel it
and then cut it, and then guess what? It becomes a slippery slope,
one that you can’t win. So, I always say,
find your mango, look at the little, this we
call the eye, touch that. – Okay. – It’s got this
little bubble over it. That is the eye. What does that mean? That the pit is right behind it. So what we want to do is do
the cheek to cheek dance, and by that, I mean we’re
gonna cut out two cheeks. So if the pit is
right behind it, that means we go
slightly off-center, going into making that cheek. Beautiful. This is super easy. Ideally, when you want
these for a recipe like this that we’re not cooking it,
you want it to look pretty cause it’s gonna
be a bruschetta. Try and find the mango
where it’s not too ripe, because it becomes very stringy. So the less stringy it is, the
prettier the dice will look. Now, how about you scoop it out? All you have to do
is put this into, go in like that, and
keep taking it out, and you want to be
putting it in here. – [Gail] It looks delicious. – Juicy Lucy, yum. Now, what’s nice
about mango is that it’s gonna give you that
slightly sweet, slightly tart, but it’s going to add a
lot of fiber to the recipe. So now, how about we
mix everything up? So you guys see, we’ve
got yellow tomatoes, yellow, orange, whatever
you want to call them. Why don’t you girls
just put everything in? Go ahead. We add some of the cilantro
and some of the mini mozzarella balls,
which we literally quartered. Go ahead, girls. And now, we’re gonna
make this recipe pop, and this is gonna
be very simple. The fruity olive oil, and
the Star golden balsamic. This is what’s gonna take
your recipe to the next level. And it’s all you need,
it’s few ingredients, but really good
quality ingredients. And we’re gonna toast the bread
for about eight to 10 minutes, so I’m gonna take that. – I’m gonna mix
this one more time. – You guys, yeah, finish
that off, thank you. – This would be a
great recipe to make when friends come over cause
everyone can really help putting it together. – Yeah, absolutely. Have a little cooking date. – I will be making this. – Now, the magic of television. We’ve got these. Oops, careful. Nice and toasty. Put them on here. Now, I need you girls to start
scooping those up for me, and in the meantime, I
want to show you guys these other two
super easy recipes. So we got the black pepper
popcorn, how fun is this? Delicious, great
for study night, great for movie night,
or perhaps date night. Moms, I didn’t
say that out loud. And this other, this
is a brilliant recipe because this is our
Mediterranean bruschetta. With one jar, you have
almost all the ingredients that you need for this beautiful
Caramia artichoke salad. Right in a jar, all you have
to do is toast some bread, put it on, and voila, you’re
like a little top chef. So, how are we doing here? – Good. – Great, it looks delicious. – It looks like we’re
almost ready to just drizzle some of the fruity, fruity
delicious olive oil on top. And so now, we’re using the
same oil as a finishing oil, and that’s the beauty
when you’re working with a versatile product
of high quality. You can use it to cook, but
you use it as a finishing oil. It’ll just marry
everything together. Okay, guess what? Time to taste. – Time to taste. – Who’s going first? – Oh, I will. – Who’s on first? Let’s do it. – Take this one. – Okay. I want to
taste a little bit. – It smells scrumptious. I’ll take this one right here. – And look at the
colors, beautiful. – Wow, it’s amazing. – For more delicious
recipes, check out Star, the ultimate trusted experts
in Mediterranean food, at StarFineFoods.com, or our
website, TheBalancingAct.com.

Leave a Reply

Your email address will not be published. Required fields are marked *