In the Kitchen: Mediterranean Salad with Narragansett Creamery’s Grilling Cheese


WE’RE COOKING WITH A RESTAURANT PARTICIPATING IN THE EVENT. Michaela: THIS MORNING “THE RHODE SHOW” KITCHEN CHEF ASHLEY JOINS US FROM THE CAFE AT EASY ENTERTAINING. A MEDITERRANEAN SALAD IS ON THE MENU. WE WERE JUST TALKING WITH DAVID ABOUT THE EAT DRINK RHODE ISLAND FESTIVAL. YOU ARE TAKING PART IN IT S. WE’LL BE THERE. THAT IS A BIG, MAIN EVENT. SO, THAT IS WHY WE WERE FEATURING ONE OF THEIR ITEMS TODAY, TOO. YOU ARE INCORPORATING THEIR CHEESE. SO, TAKE US THROUGH NOT ONLY WHAT CHEESE YOU ARE USING BUT THE OTHER INGREDIENTS. SURE. MOST IMPORTANTLY, THEY’RE GRILLING CHEESE SO YOU CAN GROW IT AND — Michaela: AND IT WON’T MELTS ALL OVER THE PLACE. NO. IT DOES NOT MELT ALL OVER THE PLACE. Michaela: OK. I TRUST YOU. AND SOMETIMES YOU MAY SERVE THIS WITH GRILLED BREAD OR PITA. BUT IT IS A LOT OF DICED VEGETABLES LIKE A SALAD. WE HAVE PARSLEY WITH SOME PEELINGS FROM ALAN’S FARM. YEAH. Michaela: AND WHAT SORT OF DRESSING WILL YOU BE MAKING? THE DRESSINGS ARE DIFFERENT. THE DRESSING HAS A LITTLE BIT OF MINT IN IT. BUT IT IS GOING TO GET MOST OF ITS FLAVOR FROM THIS WHICH I STEEPED IN WARM WATER. Michaela: WHAT IS SUMAC IN TERMS OF FLAVOR? IT’S A CITRUSY KIND OF WARM MIDDLE EASTERN SPICE. Michaela: SO LIKE A CITRUSY VINAIGRETTE ON THE TOP. THAT SOUNDS DELICIOUS! AND I LOVE THE IDEA OF GRILLING KHAOEFMZ IT MIGHT BE A LITTLE Will: ALL RIGHT. WE’RE BACK IN THE KITCHEN MAKING A SALAD WITH SOME GRILLED CHEESE. GO AHEAD. IT HAS TO BE A LITTLE HOT. BUT ONE OF THE THINGS — THERE’S TWO THINGS THAT MAKE THIS DRESSING REALLY COOL THAT WILL HELP SORT OF GO ALONG WITH THE GRILLING SEASON. IT’S POMOGRANATE MOLASSES WHICH SOME PEOPLE ARE STARTING TO SEE A LITTLE BIT MORE. AND SUMAC, WHICH I STEEPED EARLIER IN THE WATER. SO THOSE ARE THE MAIN FLAVOR COMPONENTS HERE. OTHER THAN THAT, IT IS YOUR BASIC STUFF. VINEGAR, LEMON JUICE AND OIL. Will: BLEND THAT ALL TOGETHER. NOW THIS CHEESE, WE WERE SAYING BEFORE THAT THE CHEESE CAME FROM A PLACE THAT WE WERE AT OVER THE SUMMER. WHO DOESN’T LIKE CHEESE? Will: OH, MY GOD. AND NARRAGANSETT CHEESE AND THEY HAVE SOME INCREDIBLE DIFFERENT, YOU KNOW, TYPES OF CHEESE. THEY HAVE SO MANY DIFFERENT KINDS OF CHEESE. WE’RE DOING THIS TODAY AND FOR THE DEMO THAT WE’RE DOING AT THE GRAND TASTING, WE’RE USING THEIR BARATA. Will: WHICH IS AWESOME. IT IS! [LAUGHTER] THIS IS NOT SOMETHING THAT YOU MAKE UP LIGHTLY. THAT IS REALLY, REALLY TRUE. ABSOLUTELY THE TRUTH. I MEAN, THEY’RE ALWAYS THERE AND IT’S HARD TO CHOOSE LIKE WHO YOU ARE GOING TO — WHAT PRODUCT TO USE. Will: I KNOW. AFTER YOU HAVE THIS MIXED UP, WE — WE HAVE THIS ALL MIXED UP AND THEN ALL OF OUR VEGETABLES ARE STARTED TO BE CHOPPED OVER HERE. THIS IS GOING TO BE OUR ACTUAL SALAD. WITH SOME GREENHOUSE TOMATOES. AS WE GET MORE IN SEASON WE CAN GET THEM MORE LOCALLY. THERE’S SOME FRESH HERBS AND THROW THIS ALL TOGETHER. Will: IT REALLY IS A GREAT EVENT WITH SOME INCREDIBLE CHOICES FOR YOU TO CHOW DOWN ON AND GREAT FOOD AS WELL. OVER TO rhodeshow.com TO GET ALL THAT INFO. GO. Will: ALL RIGHT. BACK IN THE RHODE SHOW KITCHEN AND EASY ENTERTAINING IS THE PLACE. ASHLEY IS HERE. EAT DRINK R.I. HAS A GREAT EVENT THAT YOU ARE GOING TO ATTEND. TICKETS ARE STILL AVAILABLE, RIGHT? TICKETS STILL AVAILABLE. EATDRINKRI.COM. Michaela: WE’RE GRILLING CHEESE RIGHT NOW. WE’RE GRILLING KHAOEFMZ Michaela: DID YOU PUT ANYTHING ON THE CHEESE? I PUT A LITTLE BIT OF OIL ON THERE. AND THEN YOU KIND OF HAVE TO JUST TRUST THE CHEESE. Michaela: OK. [LAUGHTER] AND IT’S A TYPE OF CHEESE. WHAT DOES IT TASTE LIKE? THEY CALL IT A MEDITERRANEAN GRILLING CHEESE. BUT IT IS LIKE A SQUEAKY CHEESE — Michaela: OK. BUT IT’S SOFT AND A LITTLE BIT SALTY. Michaela: OOOH! Will: OOOH! WE’LL PUT IT ON THE BOTTOM AND ALL OF OUR SALAD ON TOP WITH A LITTLE BREAD. Will: ALL RIGHT. I’M GOING TO TURN THE FAN ON LOW BECAUSE IT’S STARTING TO SMOKE. Michaela: I LIKE THAT YOU PUT THE CHEESE ON THE BOTTOM BECAUSE WENT YOU GO INTO THE SALAD WITH YOUR FORK AND THEN YOU WILL BE ABLE TO SCOOP THAT CHEESE UP. Will: YEAH. HOW DO YOU KNOW WHEN THE CHEESE IS DONE? I TIME IT. [LAUGHTER] Will: WE’RE GETTING REALLY TECHNICAL! I LIKE TO PUT A TIMER ON FOR A MINUTE OR TWO A SIDE. I DON’T KNOW. IF YOU LEFT IT, THIS IS WHAT HAPPENS. SO I’M GOING TO LET IT COOK A LITTLE BIT LONGER. BUT SEE ON THE INSIDE IT IS GETTING GOOEY. IT’S LIKE OH, BOY. I SHOULD REALLY FLIP THIS, BUT IT IS GOING TO BE OK. Michaela: IT SEEMS TO BE MAINTAINING ITS STRUCTURE VERY WELL. SO, THIS GUY HAS A LITTLE BUTTER ON HIM. Michaela: YUM! AND REMIND US, TOO, WHAT WENT INTO THIS BEAUTIFUL PIECE — THERE’S LETTUCE, ROMAINE, PARSLEY, PEA GREENS WHICH ARE MY FAVORITE. CUCUMBERS AND TOMATOES AND IT’KIND OF ALL CHOPED UP AND MARIANATING IN THERE. Michaela: FOR THIS TIME OF YEAR AS WE GET INTO THE COMING MONTHS, THOSE ITEMS ARE OUT OF YOUR OWN GARDEN. THE HERBS. A LOT OF THAT STUFF IS COMING EITHER FROM RHODE ISLAND, LIKE PEA GREENS AND WE’RE STARTING TO SEE MORE THINGS COMING IN. Michaela: THOSE FRESH, LOCAL INGREDIENTS REALLY WHAT IT’S ALL ABOUT. THAT IS THE THING. SO, REGIONAL, SEASONAL. Will: THIS IS A GREAT OPPORTUNITY. WE HAVE SOME INCREDIBLE RESTAURANTS HERE IN RHODE ISLAND. INCREDIBLE CHEFS. ON THURSDAY NIGHT, WE DO DINNER BY DAMES, WHICH IS A REALLY AWESOME EXPERIENCE BECAUSE IT REALLY HIGH LIGHTS ALL OF THE FEMALES IN THE INDUSTRY. I THINK PEOPLE MAY NOT REALIZE THAT. AND WE HAVE A BLAST. [LAUGHTER] Michaela: A LOT OF DIFFERENT TYPES OF FOOD. FOOD AND DRINK FOR THAT MATTER. AND THEN THE FESTIVAL ON SATURDAY, THE BIG EVENT, IS A TOTALLY DIFFERENT EXPERIENCE. IT REALLY BRINGS IN A LOT OF DIFFERENT VENDORS. Michaela: I WAS READING BEFORE, YOU HAVE A SOMMALIER SMACKDOWN, A GRAND TASTING. A DINNER WITH DAMES. WE LOVE EVERYTHING IN THIS MULTIDAY EVENT. I’M REALLY EXCITED FOR IT. I’M TAKING PART IN IT BUT I’M VERY EXCITED. Michaela: NICE. Will: AND TICKETS ARE AVAILABLE IF YOU WANT TO GO. IT IS ONE OF THOSE EVENTS WHERE YOU WILL BE ABLE TO TRY A TON OF GREAT RESTAURANTS. REALLY, REALLY SO LUCKY TO HAVE ALL OF THESE GREAT RESTAURANTS AND CHEFS HERE IN RHODE ISLAND. Michaela: LOOK AT THIS BEAUTIFUL — WOW. THAT LOOKS AWESOME. THAT IS LUNCH. Will: THAT IS LUNCH. Michaela: AND TOASTED BREAD ON THE SIDE AND YOU ARE GOOD TO GO. THAT IS A RECIPE THAT YOU ARE GOING TO WANT TO KEEP AS WE GET INTO THIS NICE WEATHER

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