so being a chef i don't think and i'm always thinking creatively and getting my recipes done and they didn't think about the order that i'm doing this like a teacher or an administrative person would do so i want to start with  vegetarian spring rolls that are on page three of the hand so this will keep you with me because we're going to jump all over the reason is i need to let my grill heat up a little bit and i had i have the cutest little charcoal grill that i was going to bring and we were going to do charcoal pizzas outside but i decided not to light a fire inside the civic centers just i want to be invited back next year and if the thing keeps smoking i'm still going to set off some alarms that will be exciting and won't be the first time so we're going to do some vegetarian spring rolls which these are one of my favorite things to make and they're really really easy and what's really great about them is you can put anything that you want in them and the dressing recipe that i'm going to give you is just a wildly dress scene where they're going to put it on noodles and veggies or use it inside the spring rolls it's just kind of a great thing to have so many sauce and i  low sodium tamari which is wheat free and gluten free so if you have people that are celiac or gluten free you have to watch what kind of soy sauce you give them so this is definitely a wheat free wine and then asian sweet chili sauce  this is really yummy and i use this a lot on its own and then we've got a toasted sesame oil so toasted sesame oil is the darker sesame oil it's got a very strong flavor and it's delicious added in small quantities into things so it's really easy to overdo it and it's kind of like toothpaste once it's out you came once it's in there you can't get it out so i always start a little bit lighter if you're coming up with the recipe so a lot of people don't know that distinction so whenever i use sesame oil i make it my mission to help people learn that because i've learned it the hard way then we've got race vinegar somewhere here it's the clear one and i should know what that is that's what i get for setting up my display oh here it is right in front of me so we've got race vinegar and then a little bit of minced garlic and we've got pickled ginger and i love the pink pickle ginger i've tried the red ones and the julie and they're not nearly as flavorful they're a little more yeah you just find pickles my family fare it's in the asian section and it comes i actually have the gyrate here so it's what they use for sushi it's that little pink stuff that you get on the side and it's really good for your digestion but it's got a lovely flavor it's mild vinegar a race of vinegar and sugar is what it's pickled with so it tastes really good and it gives it kind of a little bit of zing and we've got fresh ginger root  here and so that's our dressing so i'm going to make that up real quick and add being a country girl i love making my salad dressings in a mason jar first of all you know you put the lid on shake it and it's done you can store it in this you can pour from it so it's just really a nice handy way to do it so we're going to do two tablespoons of choice sauce and two tablespoons of asian sweet chili sauce this isn't to be i'm just going to like that and the race vinegar which was invisible a minute ago right there and a little bit of mint garlic i cheated and chopped it up before the demo i like usually whenever a recipe says one teaspoon and i'll do two or three and they're going to do a little bit of pickle ginger meant stop and here when i'm doing these for a large event sometimes you're making two or three hundred of these i'll do anything i can to speed the process up on it so i always make sure to chop my ginger up really really small because i love to put this in a squeeze bottle with  plastic you know the little plastic squeeze bottles that chefs will use and then you can discard it on each one of them and get the perfect amount out so when you use in a bottle of got a watch fine you tap that but if you're going to do it by hand it doesn't matter so much because a chunk of it tastes really good in the air but it's there you just shake it together and i wish you could taste it it's so good this is agree just this is more than you need for the spring rolls for this recipe but you won't waste it want to taste it it's really good kinds of different things so that is the dressing so now we're going to get to making our fillings for this spring roll and i put a towel under my cutting board i lost a foot on it somewhere between my deli and here guidelines for you the important thing is to keep in mind you need to cut them fairly small so if it's something that's really hard like carrots or cabbage just shred it up so that it's really easy when you bite into it and the whole thing doesn't fall apart and make you look like a goofball in front of your friends so we've got avocado we're going to do cucumber and this is an organic carrot blend of three different kinds of carrots that i shredded up red cabbage ginger in i forgot fresh ginger good thing it's sitting right there we're going to throw a little fresh ginger so this has two kinds of ginger oh it's so good in there you'll love it so these are fresh spring rolls and they're made with rice papers and these are not fried these are just a nice healthy light and i have to do is so the spring roll wrapper for a second which i'll show you i'm just going to chop this ginger up throw it in there and i should tell you how to pick a good ginger at this store because oftentimes it's kind of old so what you want to do is look for some really nice plump ginger like this it doesn't have any crevices or wrinkles in it it's still nice  moist i used to keep it in the refrigerator because i thought it lasted longer but usually them waste your will make it more a little bit quicker so i'll buy enough that i'll use in a week or two and i'll just leave it out at room temperature and it lasts beautifully i don't buy enough for the month this is one of those things that you know a week or two is what you're going to get out of it you might get lucky and get a little bit longer you know people have done that before but i just love the fresh flavor on it so i just buy a little just a little chunk and it's one of those ingredients that's always available now and it's not like the store is going to run out of it anymore and if you see that it's going bad you can use the ginger in our last recipe that i'm going to demonstrate which is a really nice strawberry water  yeah and then you're going to have a little vinegar flavor when you add it to something but who cares it'll be delicious yeah so there's a dressing to it yeah yeah you know i  will i'll spend another second on that because that is a good question a lot of people use a spoon and kind of scrape it off with a spoon some people use a vegetable peeler but i'm one of those impatient chefs and i just kind of take a cut off the edges first to cut off the knobs and how come back and do the same thing with the big knobs and then you know just trim it up like this and then i'll take my knife industry many little spots that i missed and i do this the same way that i cut garlic and i like to take it before i start chopping it and i'll slice it into coins as thin as i can and another thing when you're sleeping so i think things like this the technique that you use is really important so if you notice to keep the point of my knife planted on the board and i just come down and slide it and it's a really great way to chop things up a few are used to chopping pushing down it doesn't work great with garlic is so it's not pressure that's going to cut it it's the sliding of the blade so if you get that blade slighting through it you're going to get it chopped up a lot cleaner so then i have my discs like that and i kind of just loosely stack them and i come in and do this place seem through them again like this and then i'll take this whole thing and turn a sideways and this comes through it so now i've got little cubes i want to have cube then you just kind of keep chopping back and forth like that and another way you can do it which is a lot easier than this so i like using a knife though i don't ever try to do ginger on this stupid whatever this is for i have no idea what it's for other than grading your knuckles and this is too big so i use this little side thing here and you can grate it this way too but i mean it gets a lot finer and then you've got to get it out of there you know so that's a nice way to do it too so it's whichever way you prefer or throw it in a little food processor and if you throw in a food processor still slice it into chunks until little coins like this because i find a food processor just has a hard time getting it pure aid so the little coins are always a good day so it was a good question you know what we're not allowed to the health department doesn't let us give tastes so it's not me it's the health department stupid government i wish i could i know that's torture isn't it look at all the food get made then you can't even taste so when i'm thinking about spring rolls just like sushi i think in the long strips because we're going to be rolling them up into little tubes so you don't want coins or anything like that you want or want piece so we need to cross cut of it you get a little view of every little piece on it so this cucumber i like to use the seedless cucumber is for this but you can use a regular cucumber and just so there's a little bit of that and then that's ready and i branched asparagus ahead of time just because i need to get my grill preheating so what i did is i got some water boiling no salt or anything and i just drop them in for about three minutes and when they turn bright green i let him go about thirty more seconds and then i pulled them out if i were doing a whole bunch of these i would have a big giant ice water bath handy and as i pull them out i would plunge them into that to stop the cooking immediately but this was just a little bit and i spread it out so it would cool in time and my recipe is to cut these in half or julian and i like a big i think it's nice to have chunks of it so you don't have to cut them in so these will be our fillings oh and the avocado so i should have waited but i took the knife and ran it around the avocado and then i twisted it and i pulled off one side of it and then to get t pit out you just whack it like that and turn it and then i take my knife and i'll slide it down through the whole thing to slice it while it's still on the skin and you can either grab a spoon and pop it out of there or i kind of like to cut it in half and then just peel the skin back on it and then you've got some nice slices of avocado here i wish michigan could grow avocados so now we're going to make a spring roll and i'm going to wipe this surface off and this is another thing i've been experimenting on for years and years when i'm making small ones i like to use the quarter  circles but when i make you like a lunch or something i'll go ahead and use the full circle and the full circle is there a little easier to learn so if it's your first time go ahead and get full ones and it just says spring roll skinned and it's there and then you just deployment water and this is just room temperature water it doesn't have to be hot water doesn't have to be cold water just room temp water and you let it sit for just a minute and you pull it out and i'm going to do a couple of them it takes a minute or so after you different for it to soften up enough to roll and i like this technique because it doesn't over soften them sometimes if you do it in hot water they get soft really quick and they'll rip really easily this gives you a little longer to deal with it so this one is getting ready to go so i will just put a little bit of everything in you start on the end closest to you and you make a is really good on these so don't be afraid to try it it sounds kind of weird but mango is delicious in there too that a little bit of that and then we're going to put in and maybe a couple of asparagus and you could throw in some peanuts if you had shredded chicken grilled pork or something some shrimp you can put whatever you want in here we're just going to stick with some veggies and then you pick up this and closest to you and you just kind of roll it and then you fold these and i always fold i don't fold it so it's straight i fold it so it comes in a little bit because i find when aimed straight i think it's straight and it's not going to have little flaps on the end it's not a big deal but if you fold it a little bit further and it just gives you a nice clean and i'm also pulling toward myself to create pressure to make sure that i get a nice tight roll and that's all there is to him so they're really delicious and for an appetizer you can cut it into smaller pieces like this and there's that and then so you've got this dressing as a dip you can do it on the side and dip it in or if you're like me and you're lazy just put it right in it in the beginning and i'll make another one and i'll put the dressing right and so are those pretty two and i have found that kids love them  i've found very few people that don't enjoy these even people that aren't vegetable leaders kind of seem to like them so yeah yeah so it can either be a dipping sauce or dressing or if you really like it you can use it as both so this morning we're going to put it right in there just a little drizzle across you don't want so much that it's going to drop out when they are overpower the veggies but it's yeah and you just roll it up easy peasy so if you're going to serve it as a lunch i like to just cut them in half at a nice angle i think it looks really pretty on a plate like that so appetizers  lunch so that's our first recipe pretty easy yeah yeah you do and i've had some leftovers that i leave them on a tray and i put a wet t you can eat them the next day but they're not going to be premium they're still good and even if you're making them say if you make them right now you could serve them the cvs mean you know if you've got a big party and you can do this same thing and they'll be fine yeah took to store them you take a wet towel that's lint free run it under cold water wring it out laid across the top of them and wrap them in plastic wrap so it's not going to give you a day or two but it'll certainly what happens is the plaid rice paper starts to dry out again and it just gets a little hard so you've got to watch you want to wring that towel out good because if you don't wring it out then it gets too soft and they blow apart so a good ringing  is really what works and don't use paper towel because it sticks to the rice paper that the thai restaurant on the very north side of town has fresh spring rolls too and sometimes you'll see them like a d and w i think they call them summer rolls in with the sushi but they're really easy to make yourself and these rappers you can buy into any asian market in town i love being on the north side of town in they've got tons of different brands of these and really lovely fresh produce and whenever they have some weird fruit that i've never had they'll cut it open and show me how to cook it and give me a taste of it they're really nice there so it's kind of a fun adventure to go in there and discover some new products ok so now we're going to go to the pizza yeah for sure so this water we're done with and we're just going to set it over here and so i thought we were going to do this outside but then the weather isn't cooperating although it kind of is so i didn't bring my charcoal grill like i said and i'm going to attempt to do this on a my cast and grow so when you're making pizza on the grill you have direct  indirect heat and the direct is of what's right over the fire and then the indirect heat is off to the side and so when i'm making a pizza dough i start it on the direct he one side and then when i flip it over i turn it on to the indirect he because it needs to take a little bit longer to get all the way to the center of it but it also needs to melt and heat up the ingredients that are on top of it so that's why you do a direct and indirect and i'm not sure that this is long enough to give us what we need but i'm going to give it a shot i like a good challenge in front of a bunch of people but actually i really do because i find that if i make a mistake i think it eases up and shows people you know i've been doing this professionally for thirty years and sometimes it still just doesn't go right you have to figure out a new plan so we're shape it and you can either wrap it in plastic wrap or put it on a tray with oil and then put it in the refrigerator so it will do a slow proof for you and what that does is that allows the protein in the gluten to relax a little bit so it allows your do to have a little more of a pole to bubbles up and it just it's really nice but if you're in a hurry you can make it in the morning and my recipe shows with two teaspoons of yeast and one teaspoon of yeast if you're making it a day before you only need one teaspoon of yeast so if you're making it that day and you need to get it moving go ahead and use the two teaspoons of yeast and it and i was going to bring my new kitchen aid actually sent me  granny apple granny smith apple green kit to made a few months ago and i was going to bring that in and use it and then i decided you know i think i brought enough stuff and i don't have room for it so i'm going to hand make the dow today  we'll see how that goes so this is a dell that i like to start with the water in the bowl with the east and let it sit for a minute just to dissolve it and then i add the dry ingredients to it  i just like making my doze this way so we're going to flip back to the first page now so in this bowl i'm going to do one and two thirds cups of water and if you're using a machine use cold water if you're doing it by hand use warm water and the reason is a machine creates friction which creates heat which heats your dough up a lot quicker than you can do it by hand so that's the difference in those t and if you used as old this is a good time to truth that make sure it's going to be x you can let it sit more or a little bit longer my recipe says to dislodge it dissolve in there but if you're not sure if it's going to work or not you know i want to go through all the trouble just go ahead and let it sit maybe throw in a tiny print to share and within ten minutes you should start to get a nice little foam on top of it and that means yeast is active so if you don't get that throw it away and start again and get  so that's dissolved in there so then we're going to go ahead and add our water i mean our olive oil sorry olive oil to the water and how much a quarter cup sort of cup is four tablespoons get together somehow that's the point and i don't use the whisk when i do this because all the dough is just going to get stuck into us so use a spoon or i like a rubber spatula just because i can get it off the sides of it then and so what you're going to do is stir this tell it's shaggy shaggy and i'm going to show you you're going to see that a lot and bakery you know a lot of cookbooks i'm going to steal a little bit of that so i have some so if you're wondering why shaggy is this will teach you so it's not shaggy yet because a lot of the flower isn't even mixed into it i don't know if you can see it's getting shaggy but it's not what i would call shaggy quite y see how it's starting to come together so that's kind of what shaggy is you don't have to have every little bit of flower in there to shag it just means you know it's long strips and it's kind of cool to see how it's nice and long that's what makes your bread when you pull apart a piece of bread and you've got bits that come apart it's when you make it this way that you can help create those long protein strands and i'm using unbleached all purpose flour for this you could certainly a bread flour which has more gluten in it and it'll make a stronger dough so then i don't want to keep stirring this too much and then i just kind of take it and push it together a in the bowl and see what i get and you're going to go there's not enough water in here i'm going to add some more water to stay calm don't do it to do it this recipe is good and i'm going to take it out of the bowl i was just kind of pushing it around in there and it's really easy if you make this in a kitchen aid this is when you would turn your kitchen aid and with the dough hook in it and just kind of let it go for about five minutes but it's always nice to see so really when you're needing what you're doing is you push it down and you bring it up and fold it back on itself about five or six minutes to do that so we're going to do this t v style and we're going to skip to the senate now so how you can tell your we needed your dough and i've see how my dough still has it's not completely incorporated into itself that lets me know that i still have some more needing to do and then once you're done needing and it's nice and smooth looking and you give it a pinch and see how that's not coming back i haven't developed the gluten enough yet so you pinch it and if it snaps back into itself you know you've got your gluten down so bread making is a lot more of an art in other cooking i love it it's really fun so a lot of times pizza dough if you're going to be making it in a big pizza oven you'd have a really sticky dough with a lot more water in it and blisters up and all that well if you're putting it on a grill you don't want to really gooey soft sticky dough so that's why so when preparing your grill or your griddle for doing pizza and this is well whether you're doing fish chicken steak anything what you want to do first is get your grill whether it's clean or dirty let it here i put them over here so we're just going to do this with tongues yeah i mean one of those days so i don't want oil dripping off it because that just going to put too much oil on the grow so i just dip this in and you start away from yourself and pull toward yourself if you pull away from yourself all boil you just placed is going to flare up and singe your arm so i always  and this little oil on here is just it makes the all the difference in the world you can grill fish anything on a nice clean grill that's been seasoned with a little oil and then you give it a minute i'm going to crank this off and please forgive me if i start a fire in here i'm using olive oil on this but you could just use vegetable oil and again use something that has a fairly high flash point you don't want to use sesame oil or anything like that so we're going to take one of these that been resting on this batch a single batch will make eight of the so went to it's made and it's rest of the little bit so there's a couple of different ways which is funny can play around so you can do it all in your hand with gravity and just kind keep pinching it or turning it and then wherever it's the you know i'm kind of pulling it a little bit more slowly and it has to be fairly thin to do it on the grow you know it's not you're not giving it enough time to really bake so what we're doing is you know it's got to be kind of a thin guy here and just because i just don't trust this and then i'm even going to put a little bit right on it too just to kind of make double sure so we'll try this one we've got plenty to do know if this one doesn't work it's kind of cool it's blistering up here just takes a couple of minutes on this side and then we're going to flip it over and we'll put our toppings on it and so for toppings i have some good and some morel mushrooms i got yeah they are you don't have to use morel mushrooms they are delicious if you do say they look horrible i saute these up last night with just a little butter and a little salt and pepper and then we're going to cut it up i tried to keep them hall so you can see what they giant chunk of it in every bite and they're expensive too so go ahead and make them a little smaller so we're just going to take this look at that so what i wanted to do is now put it on the indirect heat so it'll go a little bit slower so i've got to get a goat cheese melted on here so there are a little goatees you could use fresh months around a little  rick a little bit of pesto would be delicious just whatever you want for your base and then we've got to get these warmed up so i better get those morels on there right away and i'm even going to turn it down a little bit showing off so i love a little girl a coil on there too and actually i'm going to do one more and i'm going to put it on there ahead of time just so you can see what it was so just just a couple of drizzle that would be really terrific around there and if you're finding that your dough is you know burning and the things aren't trying to turn your heat down or get it further off the heat and then you can always take like a frying pan or something and dome it to capture some of the heat to finish that melting process so i'm going to bring i just made it so basically all i did is throw some of that chopped garlic in my hotel and that it sit for a little while maybe ten or fifteen minutes and it's a really good you know i use it for three or four or five days but because of garlic the health department won't let me do that at the restaurant because they say it's anaerobic and it could cause botulism but yeah i don't think so necessarily you know yeah i mean it does and you've got to be really careful about the whole vinegar thing and how much you add it has to have enough acidity too so so we're going to try when i'm going to there's eight of them here so if you screw up a couple that still taste good miss you burn the living daylights out of it so i'm going to switch out my cutting board here real quick because this one's full of stuff now i'm going to show you how i like to finish a flatbread try not to trip over this i'm keeping a close eye on this guy so we're going to go ahead and flip that that's really quick turn it down a little more see if i can buy some time so what i like to do and i'm making a flat bread is take some green throw in a bull rip them up just a little bit tiny bit of oil in there and if you want to squeeze lemon juice you can do is squeeze the lemon juice give it a little bit of salt i love using himalayan pink salt taste really good but it also is unrefined so it has all the minerals in it to create a balance so you don't have the sodium in hypertension issues if you use unrefined salts that you do with finished salt himalayan pink salt yeah so any of the unrefined salts are a lot better for you because nature made it the way it was supposed to be in a kind of ruined it so then a little salt and pepper on there toss that in there and then you just kind of throw that on top of it so it's kind of like a salad on top of a flat bread and then just cut it like that  so this is to me like a perfect summer dinner you know just maybe this for a little cold soup or a little salad and i think you've got a nice dinner even a grilled little chicken breast on the side you've got morales goat cheese a little mixed greens in there see how this guy's coming so you can do it the way the first pizza where you have toppings that you finish on it or you can grill it all the way by itself and then this makes a really great site if you've got some homeless or some nice dips there and a month or two tomato bays all relish it is different this bread right in there so on its own it's just like a really lovely flat bread you could throw some sea salt on that too so that is our grilled flat bread with mirelle's and then the other thing i wanted to show you i love to do asparagus peel with a vegetable peeler and so you could do that the same way i did these greens with a little olive oil and salt and pepper and you could either it's really nice if you let it sit for an hour or two because they soften and then you can finish that the same pizza with a little bit of that when i was in san francisco a few years ago i had a stinging nettle pasto and then it had a little goat cheese on it and then they finished it with a raw asparagus salad and it was so great so  lovely just to make them super thin so you shave the whole thing with a vegetable peeler and i can show you as ample i tried using my little walk here and it kind of works so what you would do yeah you can't get the beautiful long ribbons that you can with the peeler but at least they can show you what they do or maybe i can top of a little so that's another nice little spring flat bread any questions on that you know ok i know this mean you can't have any i won't oh gosh that be really good yeah sure why not right so than the last recipe i'm going to give you i had such a hard time picking one strieber a drink i love strawberry drinks so i love to do strive very in my juice in the morning i love to infuse iced tea with strawberries i love to infuse eliminated with strawberries when i do spring weddings we usually have a pre ceremony drink in a pretty glass jar so homemade strawberry limb and aid is just such a lovely thing to offer  june and i'll be doing that a few times but i want to give something more in the direction that i'm going with my life i'm trying to avoid sugar and things like that and the longer eat less sugar the more i have a taste for the actual flavor of food so if you would have given this to me a few years ago i would have said it's kind of tart but now that i am not doing so much sugar anymore i love it you can taste each different thing in it and i made a batch up yesterday and it doesn't look nearly as beautiful as it did when i made it but it will show you what happens to the water so basically you just take what are we going to do this i've used all my bowls i've already used my pitcher you know what i'm going to do is  going to take all the stuff out of it and we're going to use the same water again that will do the trick lovely but since it's spring we want to do something with some strawberries so grab some strawberries here we don't have michigan berries quite yet so we're going to cheat you these are probably they're from salinas which my mom sold real estate in california and the eighty's and ninety's for years and years and the driscoll's are one of her best clients they bought a lot of real estate in the eighty's and that's one of the biggest strawberry producers so you just take plain water and throw a couple of strawberries in there throw a couple astride berries in there and then i've got my mint is going crazy in my yard at home right now and i know a lot of people chop up meant before they put it in things i love to just throw a whole maybe a maybe a little bit smaller than that all right so cemented in there and then we've got a limb and here and ginger so then you can take a women and throw some women red as i promise i won't cut the table through a couple of womens in there and then for this i don't even peel the gender i disgraced it right into their  this is not a sharp grader my sharp graders at the deli they wouldn't let me borrow it today it's something i could take the doll on and then you just kind of stare that up and if you're in a hurry you could add some ice cubes to it and then when you stare at the ice cubes would act as a m in kind of release some of the flavor from it and it tastes good right away when you make it but if you let it sit for a day it tastes really good and if you are one of those people that just doesn't like it like this or if you're serving  it you know friends that you think would enjoy just stir a little honey into it and i've got some here so let's let's do that and then then you add some rum or yeah yeah let's do some rhubarb in there too yeah so you've got limited rhubarb and things like that and another thing these are all really clinton's even detoxifying for you so this if you don't add honey even a little honey isn't going to hurt you  it is actually really good for you and it helps the liver cleansing blood cleansing especially if you've been working outside and here you know you're hot and you come inside you don't want something sweet anyway so a little drink like this would be groups get back in there and even a little more meant i think and you could do the same thing using your like ice tea is a base for i think that would be lovely to that is your little refreshing drink yes and it yes i think it looks pretty but so there's that one and one other thing i wanted to share with you oh yes the whole reason i brought my chimes in and i say their boss i mean right now and the blossoms are lovely they're delicious so whenever you're making a salad take your child's and throw some of these blossoms and look pretty and you can throw yeah and the sage too so you can throw a little little blossoms in your salad and on top of your flat breads finish off a nice fresh pasta with it and it's delicious and pretty yeah all right so l