and we're going to do a recipe out of one of my favorite european cookbooks called homemade summer and it's a very rustic home style and country firearm european cookbook that i just love so what we're going to make today is and the roasted tomatoes are also really good you can use them as a pasta sauce or in a sandwich so each of the components of this recipe are really good on their own and when you put them all together it's really extra good and it's great because it's a lovely summer recipe that you can make a day i had and it just gets better when you let it sit in the refrigerator so if you're going to have guests over this is a lovely luncheon dish that you can make a day i had or even for dinner a beautiful salad a nice fresh warm baguette i would be a great  l so we're going to get started with the tomato filling and it's kind of funny about this i'm going to show you a trick that is the lowest tech trick i will ever show anyone and it's a really quick way to  bunch of great tomatoes in half and what you do is you get two plastic leds that have a nice ridge on them that are fairly good that are about the same size you know i believe this comes from someone who makes ten gallons of salad they have great tomatoes that need to be cut in half and so are like how can we make this faster so you put them in your lid like this and then you put the top on it that will hold them in place and then you just take  to have at least a quarter inch to half inch libanon otherwise the grape tomatoes will fall right through so i wish i would have learned this about thirty years ago but i know right now so it's good so that was approximately thirty tomatoes and you just take these too but it was i just wanted to bring it in when you're at this store and you're having garlic always stick your tongue into the guy like to see if there's any space between the paper and the garlic itself if there is your god is old and it's dried and it's not going to taste great more pressure therefore it's more likely to go off center and then another thing if you have really nice and you want to keep them sharp never put them in the dishwasher never put them on the stove top because they're tempered steel and when you heat them up you lose that temper which softens the steel which means the edge won't stay as long so if you get yourself a good knife don't put it in the dishwasher don't set it on the stove i use a steel or nine i for every day steel doesn't sharpen your knife but it straightens the edges make keeps it sharp so it's a maintenance tool and then i'll use a stone probably once a week but i use my knife all day long so maybe i would sharpen my knives once a month and you can get a nice ceramic stone there's fine medium and coarse and if you're just going to get one stone just get a medium and you can watch you tube's to learn how to do it if you don't know how i've often thought about doing a nice hair class i think it would be fun  because a sharp knife makes your cooking so much more pleasurable than my friend it's just anything is better with the white right equipment so taking good care of your knives are worth it so when i'm chopping garlic i usually just come through and slice it up like this and then oh so back and forth in there i got a really old cutting board i actually made this cutting board for my mom when i was about ten years old so it's got a little divot in  and i already washed it rained yesterday so it's kind of dirty oregano as a fuzzier been it tends to hold the dirt a little bit more so i always make sure to rinse it really well before you use it and i'm going to turn my cutting board over because that's where we go carton not really big bad but you know just made look i don't not my food to look like it's been made by a machine so i don't mind if my herbs are a little coarser my guy likes a little bigger it gives you good bits of flavor in there as well you've got that and then we're going to put just a little bit of salt and i like to use himalayan salts because it is a unrefined salt it still has the minerals in it middle create a better balance in your body you're less likely to get hypertension if you use unrefined salt because the mineral content kind of balances out some of the effects of salt so salt is much better for you before we used to mess around with it when it was just in its natural state it was kind of how it was supposed to be so  don't need to overpowering our oil flame herman so you just toss this together and then you pour this out on a sheet pay and with a little parchment you put it in the oven for about two and a half hours at two hundred fifty degrees so really what we're doing concentrated really sweet little tomatoes and they're not quite so juicy so when you put them in some food like a sandwich or something that you don't want the tomato juice to make it all soggy this is a great little tomato to have and when you're all your cherry tomatoes are great tomatoes come right at the same time this is a really great way to preserve them you can roast them and then put them in a really clean jar cover them with olive oil and they will keep in the refrigerator for months and months and months so kind of a good trick to fridge so that's kind of a fun christmas present to keep that in mind yeah so that's what you get me from that to that so this is one recipe and this would be really great i'm grilled fish or chicken or steak or some pasta you can throw this in some result when you're finished you know so it's just a really versatile little tomato thing that know how to do and i mean whether that takes three or four minutes especially with the new lid trick you know now we're going to get onto the souffle part of this and when you cook spin it you actually remove the oxalis which by block your absorption of iron so this is a nice recipe that you'll actually get the iron out of the spanish because we're cooking it but we're going to just cook it really briefly it doesn't cook for a long time and what we're waiting for my water to come to a boil we're going to go ahead and make the rest of the souffle so it takes five eggs and i really like free range organic eggs and i'm going to put this food processor but i'm going to make it by hand just in case people don't have a food processor i want to show you an alternative don't let that stop you from making this recipe and i kind of like doing things handmade so so we're going to crack the eggs yolks going here with the base the egg whites go in the mix whenever you're going to whip egg whites remember that your bowl has to be impeccably clean if there's even a spot of grease on either the bowl or the whip that you won't get those nice p to go together better if they are all at room temperature of the flour the eggs and milk and obviously butter with spiderman it's soft so it's great to just gather all your ingredients and set an aside and  yeah so we've got five eggs in the we're going to put one tablespoon of or cottage cheese in there you could use cottage cheese you could use a little sour cream if you want to this recipe again a super versatile ringing in the mix that together and i'm going to use my favorite with the handle broke off but i still love it it's just got the right size for incorporating like egg whites together so the bigger the whisk they're called the balloon with when they're this big or bigger and they're really great because they get in there delicate and they don't you don't have to work them as much so your egg whites don't go flat so if you ever see some whisks or kind of wander in stiffer that is more for like this together and you know i think it's kind of hot it's not going to be usually you should have like really boiling water but i think we'll still get more or less the same result here so we just put our spen in here and you're not really cooking it so much as you are just blanching that we just want to get it bright green kind of shock it and that helps bring some of the liquid out of it so that when you're cooking with it it doesn't release and make a soggy souffle and i'm going to put the lid on it and just let it go for a minute that's a  can make your own and you can go online to get the exact recipe for that if you're free you could definitely use a free baking mix instead of flour to make this to well that's coming to a boil go ahead we're going to of my pretty kitchen aid here i love this color but you know what we're going to do it by hand and i said i want to do it by hand and you actually can use it right here nope it is not so it's back in my hand but so i have to have this perfectly clean so i'm going to give it a little less see this is all about improvisation and knowing that you have different ways to get something done right i'm sure it'll be right there when the demos over  so to spin it here's kind of nice and drink here for us and if you had a food processor you'd just throw it in the food processor along with that and spend it all together but you could also hand chop it on a cutting board i'm going to use it in my little turn it upside down you can also do this in a blender so i right so that's it we just puree that up it's a really pretty deep so that's a nice smooth mixture there and then we're going to do is fold it right into the egg whites and this is the same technique for making souffles to make a sponge cake  you just gently folded in and the point is to get it all incorporated but not to let the egg whites go flat  really still quite tricky to get the foil off so i really really recommend ten not using ten for oil and using parchment for this i don't do what i'm doing another is poor this into your plan and spread it out and this goes into the oven at three hundred fifty degrees for fifteen minutes and the weight can tell when it's done if you'll just touch it and it'll spring back to slike a cake for you so that is our base and again this is a really lovely base you can do a lot of different things with this you could once it comes out you could put ham on it and some cheese and roll it up  to a ham and cheese manage omelette i'll just show you what it looks like when it's done so after it's baked you get this nice little and this is again with the tin foil so the big side looked like that so it's a really beautiful dark green and you know it's it's kind of soft and  cake so we've got that now we're going to make our go she's filling for and if you don't like cheese you can use whatever kind of cheese you want you could use borson you could use cream cheese tha permits and a little garlic just design isn't some lovely spread that tastes good with spin it so what we have here is i've got four ounces a goat cheese and four ounces of cream cheese  and then we're going to put some fresh herbs and you've got these lovely herbs so let's use some of these when i'm using herbs out of my own garden i like to pinch the top off and use those first first of all because it keeps them from blossoming on blossoms it becomes better and then pretty soon the plant is over so that i'll give you a little more product for a little bit longer so i'll punch the tops off my herbs and it also makes them grow bushehr yea use here so chef and i had means cutting your herbs into tiny little ribbons and sometimes you'll see people pluck each individual bays a leaf and stack him on top of each other and roll them up and then cut them really fine which is lovely i think it's quite as anything to do but if you're in a hurry and you're trying to get it done you can get the same a fact by just taking your herbs and holding them and just kind of making a tight bungle here like this and then i'm going to trim the stem and whatever you like so i grab some chives from my garden here and again i do the same thing with tribes i just kind of fold it in half and get a nice tight little bundle there and i'm going to cut off the first piece because it was folded in half and not use it and then i'll move this out of the way so you can see i move this out of the way and then you just come through credit as thin as you can same way i did the garlic same way i a nice herbs in there and then typically fairly salty as is cream cheese so i don't add any salt to this recipe if you like salt things a little more salty feel free to add a little more and then i'm just going to stir it together here what we're looking for is a consistency that is spreadable but not runny if it's runny you know when you go to cut it it's just not going to keep that cool spiral shape which is what we're looking for that's not working either  three for one is it working right yeah that's ok you can get it as close as you know yeah the take this cook that i've already taken out of the pan and i flipped it over and i peeled the ten foil off onto another piece of parchment you could also do this onto a kitchen tile you just need something to hold onto to roll it just like if you're making a jelly roll cake or something so then when i'm doing an a spread in anything whether it's a cake or cookies or an omelette i always put my filling in the middle because it's much easier to push out to the edges than it is to pull in from the edges so we're going to just put this right in the middle here going to take this spatula and then just gently spread it around and i'm trying to get it fairly even in out to the edges because it'll look really cool if it's more symmetrical when you roll it up if it's thicker on one side and thinner your spiral be a little bit on even but it will still be beautiful so you could use this is a personality test to see how picky people are  ok so that's spread out on there now we're going to take a roasted tomatoes much really nice anytime you're roasting and i think what makes roasting things lovely is that when you reduce it and you get the moisture out of it you get that carmel ization and with the camel ization is the concentration of the sugars so i think that's why we like roasted things so much as we get more of the sugary flavor out of anything that you roast tastes really good i think lately i've been into making roasted sweet potatoes and i did roasted sweet potato tacos for a friend of mine last week and they loved them they were a vegan and i just put a little spice on the sweet potato roasted in a sheep pan and they just made it as if it was taco meat with all the toppings and it was super good so i'm trying to get these tomatoes spread out here fairly evenly and we're just going to wipe my hands first so if you roll it the long way you're going to get a smaller spiral if you roll it this way you'll get a wider spiral and since i have a short plate i'm going to roll it this way so it'll fit on my plate holding it over well that foil back as you go still stick in a little bit but that's all right it is back on track and i actually like it when things don't come out perfect when i'm demonstrating so i can show you what to do about it so people will never know that it wasn't perfect notice how i didn't try to flip that over put the plate on it and turned it that's a nice little trick to do to all right so ideally you would refrigerate this for at least an hour before you cut it would just let the filling firm up a little bit and be a little easier to handle but we don't have a refrigerator and i don't want to make you see here for an hour so  move ahead you can still get the i'm going to cut it right in the middle it's just so you can see how it looks see how pretty that is  day ahead two days ahead and i just wouldn't cut it until you need it so it stays nice and moist and again if you want to meet in this you could put some thin slices of pursuit or some ham in there you could put a little bit of cheese in there i just thought it was a really something a little bit unusual and different but still fairly simple and great for having a party so does anyone have any questions about it ye it's called handmade summer and i wish i could remember the name of the author she's scandinavian and it's a beautiful the cover of it has preserved lemons big preserved lemons on it and  yeah it's just a great great  yes yeah good question so yeah if you're going to freeze the roasted tomatoes you do still put them in a boil and if you don't want to use up a whole bunch of expensive olive oil pack your container really full a tomatoes and then fill it with olive oil and then i will boil when the tomatoes are all gone use that olive oil it's delicious it'll have a tomato flavor use it to make a spaghetti sauce or with add a little garlic to it and just toss some pasta and finish it with a little parmesan so that was a good question thinks yes yeah sure you could zip bag up because then you can lay on flat to freeze and stack them up yeah yeah any other questions oh well thank you so much for bearing with me today