In the Kitchen with The Fig Cooking School

In the Kitchen with The Fig Cooking School


♪ THERE’S NOTHING QUITE LIKE PUMPKIN SOUP. IT HAS A RICH, WARM FLAVOR WHICH MAKES IT PERFECT FOR THE FIRST COURSE N THANKSGIVING. HEIDE LANG IS BACK TO SHARE A RECIPE THAT’S HE DELICIOUS AND HEALTHY. THIS IS STARTING TO SMELL DLIRVES. THE FIRST THING WE DID IS WE GOT THESE SALADS — SHALLOTS AND ONIONS GOING, AND THEY’RE NICE AND GLASSY. THAT’S WHAT WE WANT, THAT’S GOING TO TAKE ABOUT FIVE TO SEVEN MINUTES. SO I WANT TO PUT THIS A LITTLE HIGHER NOW THAT THEY’RE DONE PURKTS THOSE POTATOES IN. WITH THE ONIONS. THEY’RE GOING IN, SLICED THIN, TWO POTATOES. AND THE REASON FOR THAT IS THT WILL THICKEN IT. PUT THESALT AND PEPPER IN. THAT WILL THICKEN THE SAUCE WITHOUT ADDING MORE CREAM THAN WE NEED TO. WE ARE KEEPING IT HEALTHY. WE ARE. PUMPKIN DOES HAVE HEALTH BENEFITS. PUMPKIN IS A PERFECT FOOD, IT’S LOW IN FAT, HIGH IN FIBER, HAS ANTI-INFLAMMATORY QUALITIES AND ANTI-AGING QUALITIESFOR OUR SKIN. I SHOULD RUB IT ALL OVER MY FACE. OR EAT IT FOR THE BEST. LOWERS CHANCES OF GETTING TIEWRMINGS. THERE ARE A LOT OF GOOD RASONS TO EAT IT BUT A LOFT PEOPLE DON’T BECAUSE IT DOESN’T HAVE A LOT OF TASTE IN ITS RAW FORM. THAT’S WHY IT’S GREAT TO LEARN TO MAKE THINGS LIKE SOUP. WE’RE GOING TO USE A PUREE FOR THIS. AND AS WE WERE SPEAKING EARLIER, IF YOU WANT TO MAKE YOUR OWN PUREE YOU CAN BOIL IT OR ROAST IT, THERE ARE LOTS OF THINGS YOU CAN DO TO GET THE PUREE IN THIS FORM, AND THEN PUREE IT IN THE BLENDER. BUT IT ISN’T A BAD IDEA TO BUY SOME GOOD ORGANIC IN THE CAN. I’D RATHER YOU MAKE THE SOUP THAN NOT, THAN GOBUY IT OVER THE COUNTER. SO ONCE THESE ARE DONE, ANOTHER MINUTE OR, SO WE’RE JUST TRYING TO GET THESE A LITTLE BIT WARM. TERESA, WE’RE GOING TO ADD JUST PUT THIS A LITTLE HIGHER ANDADD THIS LET ME DO THIS RIGHT NOW, GOING TO ADD THIS. AND THEN GIVE THIS GOOD STIR. SURE. THIS IS THE BROTH? THIS IS CHICKEN BROTH. IF YOU ARE VEGETARIAN, AND YOU’D LIKE TO USE VEGETABLE BROTH, NOT A PROBLEM AT ALL. IT WILL HAVE A DIFFERENT FLAVOR, BUT ALSO SUPB. SUPERB. NOW, AFTER THIS BOILS FOR ABOUT 15 MINUTES, WE’RE GOING TO LET I GOT TO A BOIL, WE WOULD THEN PUT IN THE GINGER, THE CINNAMON, AND A LITTLE CAYENNE. IF YOU DON’T LIKE SPICY FOOD, YOU CAN ELIMINATE IT. GIVES IT A LITTLE KICK, HUH? A LITTLE KICK. A LITTLE MORE SALT, AND THEN ADD THESE PEARS. OOH! YEAH. THE REASON FOR THAT, PUMPKIN NEEDS SOME KIND OF SWEETNESS TO IT. SO INSTEAD OF USING SURE SHURG, I THOUGHT IT WAS MUCH BETTER TO USE PEARS, THIS IS A HEALTHY SOUP. THEN IN THE END WE ADD SOME CREME FRAICHE. CREME FRAHE IS NOT QUITE AS SOUR AS SOUR CREAM, BUT IF YOU WANT TO USE SOUR CREAM, THAT’S OKAY TOO. IF YOU WANT TO ELIMINATE THIS AND HAVE THE HEALTHIEST SOUP EVER — A LITTLE DOLLOP ISN’T GOING TO HURT ANYONE. EIGHT OUNCEINS HERE THIS SOUP SERVES EIGHT TO TEN. I HIGHLY RECOMMEND IT. AFTER THIS SOUP IS DONE, THIS BOILS, WE ADD PEPPERS — EXCUSE ME, THE PEARS AND THE GINGER. GINGER IS KEY. HOW DID YOU GET THE GINGER LIKE THAT? AH, OKAY. SO WE HAVE THIS IMMERSION BRENDAER THAT COMES — BLENDER THAT COMES WITH A CHOPPER, AND BEFORE YOU KNOW IT WE HAVE THIS GINGER F. YOU DON’T HAVE THAT AND YOU WANT TO USE POWDERED GINGER, DRY GINGER, BY ALL MEANS. SO, VOILA. THIS IS WHAT THE SOUP WILL LOOK LIKE. THIS GORGEOUS,GORGEOUS FALL COLOR. I THOUGHT IT WOULD BE NICE TO SHOW EVERYBODY HOW TO USE AN IMMERSION BLENDER F. YOU DON’T HAVE AN IMMERSION BLENDER, I TELL MY STUDENTS IT’S ONE OF THE BEST TOOLS IN THE KITCHEN. IT DOESN’T ET MESSY. IT DOESN’T, I’LL SHOW YOU. YOU WANT ONE THAT HAS TWO POWERS, LOW AND HIGH. AND YOU WOULD, ALL OF THIS STUFF WOULD STILL BE KIND OF SOLID, RIGHT? THIS IS ALREADY SMOOTH, AND WE WOULD JUST — MAKE THIS SOUND. [ MOTOR WHIRRING ] I’LL STOP TALKING FOR A SECOND. ESPECIALLY IF YOU HAVE A DEEP PAN, IT WON’T SPLASH. AND WHAT’S GREAT ABOUT THIS IS IF YOU USE A FOOD PROCESSOR, NOW YOU’VE GOT SIX OTHER TOLS THAT ARE DIRTY AND ALL THESE PIECES AND PARTS. SO I LIKE USING THIS BECAUSE IT. EASY CLEANUP. AND WE DON’T WANT TO SPEND MORE TIME N THE KITCHEN, WE WANT TO, OUR GUESTS. TALK ABOUT THANKSGIVING, HOW DO YOU PREPARE? IT SEEMS OVERWHELMING, I’VE NEVER COOKED THANKSGIVING DIRP. EVEN FOR ME, IT CAN BE OVERWHELMING. THE KEY IS TO PLAN AHEAD. MAKE YOUR LIST, YOUR GROCERY LIST, DECORATING LIST, ALL THOSE THINGS. THE MOST IMPORTANT THING AFTER YOU HAVE YOUR LIST IS TO THINK ABOUT WHAT YOU DON’T WANT TO DO. YOU CAN DESIGNATE THAT. OH, DELEGATE. DELEGATE, DELEGATE. DON’T BE PROUD F. SOMEONE SAYS WHAT CAN I BRING? SAY, DESSERT. APPETIZER. WHATEVER. AND THEN THE NEXT THING THAT’S REALLY KEY IS TO MAKE SURE THAT YOU STAR MAKING THINGS A DAY OR TWO AHEAD. SO HALF OF WHAT WE HAVE ON THURSDAY WILLBE ACTUALLY MADE TUESDAY AND WEDNESDAY. WE’VE GOT THE MORNING OF SHOWTIMEIS REALLY ABOUT THE TURKEY, AND EVERYTHING IS ALREADY DECORATED. YOU COULD DO THE TABLE AT ANY POINT, RIGHT? NOT EVERYONE SITS AT THEIR DINING ROOM TABLE. WE’RE DOING IT TODAY, IN FACT. IT’S FUN THORACOTOES. WE DO TABLE SEATINGS, ALL KINDS OF BASKETS AND CUTE THINGS, LOOK THROUGH MAGAZINES. PINTEREST IS GREAT FOR IDEAS. ALWAYS PLAN AHEAD. AND THEN MAKE SURE, OE THE DAY COMES THAT YOU HAVE A NICE GLASE DAY. I THINK THAT’S IMPORTANT. IT REALLY IS. SO MUCH OF THE TIME IT’S LIKE A WEDDING, THE BRIE MISSES THE WHOLE THING. SO WE DON’T WANT THAT TO HAPPEN. ONCE OUR GUESTS ARIVE, LAST THANKSGIVING WAS PROBABLY THE BEST WE EVER HAD. PEOPLE SAID, HYDEY, ARE WE GOING OUT TO DINNER? REALLY! IT WAS INCREDIBLE. FANTASTIC. YOU ENJOYED YOURSELF. YEAH, AND THE ONLY THING THAT REALLY HAD TO BE DONE WAS THE TURKEY. GOOD ADVICE, HYDEY. WE’LL HAVE THIS PUMPKIN SOUP RECIPE ON WTNH CME DO. THANKS FOR BEING HERE. COMING UP NEXT, YOU KNOW HER AND LOVE HER ON THE CHEW.

Leave a Reply

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