welcome everyone thanks so much for coming out and it's a rainy day and i greatly appreciate and thank you for you coming out so i chosen a couple of dishes that are really focused on what we had in the springtime  different sauce and he probably grew up eating vegetables and it's kind of along that same line the next dish is a cucumber salad we're doing it in the style of a nice watch salad and salad is like a traditional salad from the south of france a nice stories in all those flavors in that particular region to highlight a cucumber the last one again a very simple dish panna cotta because it just means cooked cream thinner so it's really easy we just boil the cream add gelatin make  putting basically to highlight the beautiful strawberries of the season that's kind of the way i cook just try and get really super nice products really fresh flavorful products and i like them to let them do all the talking and not me so so we're just go get going at it so the green sauce it's called in german and it's a real traditional green sauce from frankfurt from frankfurt you know there's lots of history about where it comes from who made it but essentially just to make sure sour or forms of sour cream and fresh herbs so we have a lot of different varieties of fresh herbs we've chosen them all for their different varieties of flavor we have chives here tribes are in the onion family right water it's a green sauce anything gringos you know if you have a german grandmother she tell you to put her particular mix of green herbs in it but basically we're looking for a nice mix of different flavors which is curly parsley  are various forms some sour cream so some yogurt and some butter milk so really simple and all this is is like you said the mixture of greens so here's a non fun and you smash the herbs with a dull knife then you release their oil and it looks brown it doesn't look attractive and doesn't taste attractive either so using a sharp knife we're just gonna start cutting up our little herbs the one ingredient i didn't mention was eggs hard boiled eggs and i've done that in advance so we won't be waiting to boil some eggs and cool them down for the demonstration but the way i've always  since i was a young chef was room temperature water and adjure eggs inside and then bring it to the simmer cooking for nine minutes and then put it into an ice bath and you read anybody who had trouble peeling eggs before they start to stick the trick there is to crack i'm like just take them and press them on a cutting board until they crack a little bit put them in ice water let them sit and then the water will creep in and get underneath the skin and they'll be a lot easier so ribs really really finally if you can do it in one go like me because i've chopped you know pounds of pounds of herbs in my life you can just go back over them again a second time there tight if you can chop it and then put it into the cup or take it and press it into the cup really really no one's going to you know lose it here if you have not the perfect amount you know if i was doing a recipe like that i would know it's not so precise so i can taste the sauce and see if it needs a little bit more a little bit less but what i would do is probably chop the herbs and then measure them if i was going to like that and hopefully the recipe would tell you you know sauce is typically served with boiled potatoes or rose to be for some hard cooked eggs and that sounds really rich and heavy and you can see for this sorrel we're just cutting it in long strips and turning it to the side and going back over these big leafy greens are harder to cut finally then the little tribes  yes you could absolutely substitute that watercress is a little bit more if you can't and there is a little more like black pepper pepper in your mouth you can do all the classic recipes for a green socks really the only thing that they have consistent in them or form a sour cream or cork is a german like you call it cream cheese equivalent so this is kind of like a grandma sauce you know you know there's no real recipe but this is a good base so what if i was going to make it home for the first time i fall the recipe and taste it and kind of taste all the different herbs together and see which ones i like you know but to answer your question if you don't have word yes sour cream yes yes you can absolutely the bits on the cutting board and we're trying to chop fresh herbs so the less we cut them the better so i'm trying to be efficient with all my cuts so as not to damage the herbs takes a while yours are the stems are very attractive to eat the leafy greens are the best part so don't be shy you can compost those feed into the pigs or whatever you like good question you can probably get it in my or i don't know anybody that grows in the area the farmer who grows lettuce rimini at the restaurant and i'm asking him to grow some for me but i mean i would use a quarter pound a week you know i have found a week so it's kind of hard to do that much demand for that in the market so i would get it probably from my or there is a company called michigan fresh but this is becoming a little more course you know  yeah course you can be as refined as you'd like to be and by that i mean chopping the proper chopping the vegetables and eggs fine salt so personally i'd like to find salt but again yes and it's a good question we have a base here a little lemon juice so it's a sauce of herbs and the sour cream are basically fat so you again salt is another good thing for this good component for this dish because it's then acid too from lemon why we add to lemon is to cut through all that fat it's going to taste better in your mouth if you have that halfling yeah but lemons are funny you know the season is different throughout the year sometimes there's a lot of juice in the lemon sometimes there's a little juice for me you  any questions on how to make this particular sausage questions so again this is a really simple simple dish and all we're going to do at the restaurant and i put this in a food processor or a little blender you know to make it more smooth and it's really and it's hard to rest ik dish so of course the ground is kind of what we're going for the presentation is a beautiful thing and we have all these beautiful vegetables you know they're all right here this is a beautiful farmer's market it's such a pleasure to be a chef here and west michigan you have bite size so your guests can come along and pick them up and put them in your mouth and go on with your party i'm cutting out most of the stems  vegetables i like to keep the natural shape intact so it's around thing i might cut a wedge you know you don't have to cut them any particular way you know you could cut them anywhere you want but  i like to preserve the natural shape of the vegetable this is a variety of zucchini squash these are all kind of the same basic family that grow in the same vein the name of this i don't remember these are called paddy pins this is called sunburst these are just little baby squash zucchini so this is a variety of zucchini these things are crazy they grew like this is probably one or two days apart from growth i'm sure you all know that i'm from texas we don't grow rice and grapefruits so little of little sugar snap peas all you got to do is peel the top and you'll see a little string kind of come off the science little string that's not attractive in your mouth it doesn't it's not fun to eat this string and if only one comes off you just go the other side and pull the other one out and moving too fast does that make sense with their great so you see me eating everything it's what i do at the restaurant every day that's what makes a good chef you want to taste everything you do so i don't need i don't need for fun i'm a trained intact on the bottom then when you go to pick it up you get the idea so what i would do is put them in a boiling water put them in a nice water takes away some of the raw heat that really strong raw onion any questions as we're going all right our next issue cucumber salad well i remember my cucumber so let's do the first thing first these little way to do this is we're going to put it right on your you can do this right at home on your you call your range i can get this just to get me in here ok what we're going to do is blister these peppers see i'm a professional wrap them in plastic wrap that's going to do is impart some of the charred flavor to the best of all and then when you when they're done in charge in black and we're going to put them in your and your bowl wrapped in plastic layer cool to room temperature and they're going to get nice i got some finished products so when this is done blistering you know all black on all sides and the recipe i gave you i mentioned you just put it in a really hot oven put a little oil on the outside it will soften them with some fat the reason you do that is because that will conduct he into your vegetable put in a really hot oven will get nice and blistered and charred like that but when you're mixing bowl let them cool down wrapped in plastic it's important because it needs to steam together salad nobody knows that you know no one really notices we do that but it makes for an more pleasurable eating experience so you don't necessarily have to do it another part to keep in mind when this is all done and blistered and black steamed in cool down inside the pepper you all probably know there's little seeds inside you want to don't you're not going to want to use these as well for your sauce so when they're nice and blistered you'll just going to scrape away with the back your knife so i imagine they're star red pepper sauce ever red peppers writing to me to paste for somebody all of oil for some fat and they get some more flavors from that region little dijon mustard sherry vinegar for acid we talked about before if you have rich things like many's it is very rich and fatty is why i love it all of which is fat and so we want some acid to cut the fat and make your sauce a little more balance  i'm fortunate enough to have a really nice blender the body makes are awesome it will turn a brick into a manny's one minute it's our peppers go in to me to taste a little dijon mustard this is a pretty good recipe you know the green sauce is kind of like what i refer to as a grandma style recipe so you can kind of add a little bit take away if you have different herbs from your garden put them in your sauce that's the fun part about it you don't need to be super precise this is a good a good start you know in my opinion you could absolutely is going to be a little coarser a little more chunky and not as refined but for a home cooking it's going to be the exact same as she asked if we would be if a food processor would do the same so again this is fun these vitamins are great you can just turn a variable speed and process you turn this thing on on full blast by accident there goes your so i always pretty intense about this i double check every time that it's on variable speed and down to zero before i turn it on slowly turn all the way up to high and when you're down and down to be able fully back all the way to the bottom it's important because you don't want to make a big mess or if you do that's fine too here's a little movie magic and we have our sauce in the bottle when cut a little bit big you know no big deal no problem again something i tell my chefs every day for this salad what's the most important part of a cucumber salad i'll ask and i'll say salt you have to salt the cucumber doesn't taste like anything so it's really in my opinion  for the salad salt is paramount to the success  know you don't have to you know a little a little more abstract you don't have to be so precise another important part of the success of it which is if you come to see us i love you to trial salads they're probably my favorite i should say that i think stream bias i love everything on the menu but i like the salads a lot yeah pretty much like this it's a little different i think i'm trying to remember how we did it i want to a little bit different here for you  a little capers these are really salty a trick a good trick to do at home is to rinse them under water for half hour these are little flower buds and you peel it back there's like a you know one hundred layers in here so a little flower petals you can see that it's all that salt and vinegar water gets inside the flower bud and it stays there for a while so even if you put it on your salad you know it's really salty so of if you just chop it up and take it out of the brine it's not going to be a salty but the keeper as they say salty so cutting them rinsing them is a good good practice today that's more of a professional restaurant thing yes ma'am yes  is really delicate right it's not super flavorful unless you're to eat a big mouthful of it i would prefer fresh parsley over curly parsley for flavor but yeah typically the parsley curry parsley has a more intensely were a little bit then the pairings the classic dishes if they're french or german or italian i like staying true to where a dish came from also taste better to inventing is really hard being creative in inventing something new ok so if you if you want to use a knife to cut something very thin i recommend is cutting the bottom sort of flat side so it doesn't roll over and what they call slicing technique this is a slicing kni is designed for you to be slicing that's why you do it so i do keep the tip of my knife on the cutting board and raise the heel of the knife the bottom bit to about the size of the product and if you're cooking as i chose to make it not even and that makes it more attractive if you were to try and make it symmetrical your eyes would try and look for something that's inconsistent when it's all ugly then it just looks acid and stuff will start to break down the next day it'll probably like some water and it won't be so attractive that straightaway if you don't want to buy some things in advance and keep it like i had a container with what people tell on top and keep your again this is a pretty pretty solid recipe this is going to this will do the trick with jealous ins in peace treaty decision is a lot better be more to your advantage because we're sitting in jobs and you want to use the proper amount of gelatin and respect the recipe or it won't work so acid is something that will mess up gelatin acid breaks down gelatin so if you want to do like a lemon juice putting you would add more gelatin but this is a good cooking term bloom in the recipe i mean you can just follow the recipe on the back of your gelatin packet will tell you well we're going to stick our powder gelatin put this on this is how i cook i jump around so we're going to start to bring our or gelatin is here we're going to soften the gelatin a little cold water just not hot water you can use room temperature is what this is going to do is disperse the gelatin to go into your product i think it's about one sixty five or one fifteen fahrenheit so you've got to be that hot just has to be pretty much warm you know i guess hot for you know for me is like you know that so we're just going to bring to the boil  your product this will melt into your product so this now that we've bloomed it we've added water and softened it it will disperse into your product i think technically you can pour it in your cream cold and let it disperse and activate and then bring to the boil you can do that i think that's what the recipe if you buy gelatin in the story tells you to do but gelatin comes in many different forms they sell the sheets of gelatin these big plastic looking sheets and they turn to you turn the jelly in but for for home cooks for us this now that it's all like this will disperse into your product hot does that make sense so sorry you can basically what you want to do is add gelatin to cold product  a funny thing i'd say the more time the better in your fridge so at least four hours at least and overnight probably the best i'm very impatient as a chef i don't like doing things that take forever so i i don't like i have to do it the day in advance and i would be playing with it while it's not set up yet it's not very fun so you're doing it you want to be well i think i can and then there goes the same product same thing speed and accuracy is what you want don't be shy just go say give me the best strawberry you know pick me some nice ones and he'll give you a nice ripe strawberry and just dress and that's it that's the whole dish is a kind of desserts i like to eat i don't like anything complicated or fanc he questions about that process and he questions about gelatin or anything that's it it's missing my jelly thank you