In the Bender Kitchen: Heide Lang of The Fig Cooking School

In the Bender Kitchen: Heide Lang of The Fig Cooking School


TERESA: WE ARE BACK IN THE KITCHEN WITH OUR FRIEND, HEIDI LANG. WE ARE MAKING A DISH THAT IS TYPICALLY USED ON DRILLED OR ROASTED MEAT LIKE FISH OR CHICKEN, BUT ALSO SOMETIMES LAMB. IT IS A WONDERFUL SAUCE MADE WITH SOME PARSLEY AND LEMON. IT IS BASICALLY PICKLED LEMON PRESERVE. WE TEACH THIS AT THE COOKING SCHOOL. I MAY HAVE DONE THIS ON WTNH A YEAR OR TWO AGO. RYAN: THANK YOU FOR BRINGING IT BACK. WE APPRECIATE THE THROWBACK. I DIDN’T MAKE IT FOR YOU, AND I DID PUT IT IN THE SAUCE. — I DID MAKE IT FOR YOU, AND I DID PUT IT IN THE SAUCE. WE ARE GOING TO MAKE IT RIGHT NOW SHOULD WE NEED SOME LEMON JUICE — RIGHT NOW. WE NEED ABOUT THREE QUARTERS OF LEMON JOYCE — JUICE. GIVE ME A QUARTER CUP OF OLIVE OIL. MEASURE OUT FOR ME SOME LEMON JUICE, THREE OF THOSE. WE TAKE THAT PRESERVED LEMON, AND IT IS THE RHINE THAT YOU ARE USING. WE WILL PUSH THAT — PUT THAT IN HERE. WE WILL TAKE THE OLIVE OIL AND PUT THAT IN. ADD SOME SALT AND PEPPER. RYAN: THIS WHOLE THING? DUMP IT RIGHT IN. THEN, WE ADD A TEASPOON OF AFRICA — OF PAPRIKA. A TEASPOON OF CUMIN. THIS ONE IS EASY. THERE WE GO. WE PUT THIS IN THE POT CHOPPER. RIGHT HERE. WE THEN TAKE A HALF A CUP OR SO OF PARSLEY, AND YOU ARE GOING TO WHIZ THIS. THIS GOES ON TOP OF HERE. IT IS PART OF A BLENDER. I USE IT IN OUR CLASSES ALL THE TIME. TERESA: THAT IS A GREAT TOOL. WE USE IT IN OUR CLASSES FOR THINGS LIKE NUTS, LEMONS, EVERYTHING. RYAN: AND I DONE? YES, YOU CAN STOP NOW. OK, THIS IS THE RESULT. WE ARE GOING TO PUT THIS RIGHT ON THE SALMON. WE ARE GOING TO SCORE THE SALMON LIKE THIS REAL QUICK. NOW, YOU ARE GOING TO BRUSH THIS. TERESA: I WILL GRAB THIS ONE. IT IS JUST LIKE PAINTING. YOU CAN PUT THIS ON CHICKEN. YOU WANT TO EVENLY PUT IT ON. YOU WANT THESE SLITS, S O THAT THE SAUCE DRIPS RIGHT IN. TERESA: IT SMELLS WONDERFUL. THIS IS OVEN SAFE. TERESA: YOU WANT TO SHOW US? WE WILL SHOW WHAT IT LOOKS LIKE. TERESA: HOW LONG DOES THE SALMON COOK FOR? A COOK’S ABOUT 15 MINUTES OR SO — IT COOKS ABOUT 15 MINUTES OR SO DEPENDING ON THE THICKNESS. AND HERE YOU GO, THIS IS THE FINISHED PRODUCT. IF YOU CAN, YOU WANT TO PUT IT ON A RACK LIKE THIS SO THAT IT EVENLY COOKS THROUGH. THEN, YOU WANT TO CHECK TO SEE IF IT IS DONE. YOU CAN JUST OPEN THIS UP TO SEE IF THERE IS JUST A LITTLE BIT OF PINK INSIDE. THAT IS PERFECT. IT IS DONE. YOU GUYS WANT TO TRY? RYAN: WE WILL TRY IT AT THE END

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