Learn how to make delicious panzanella, asparagus brie risotto, and a lemongrass panna cotta with a simple lemon blueberry sauce for dessert. Instructor, Julia Paniago will walk you through how to make each recipe.
Visit www.commonground.coop for full recipes!
okay we’ll give it just another few
moments and we’ll make sure our camera
is all set
up all right we’re looking good oh we
got a little Mirror action too the
mirror here is POA but we’ll get a lot
of more closeup uh shortly
so okay
we’ll give it a little bit of time I
know we’re going to have a lot more
folks uh tuning in but um I would love
to ask if you wouldn’t mind uh typing
into the comments how many people are
joining for the first time
let’s see how many folks uh is everyone
uh doing this for a second time or is
anyone that’s here for their first time
I’m always so curious feel
free my parents walked in and says is
that Emily no
Julia my name is Julia
hello my daughter and I are cooking
together for first time for her and
second Co-op virtual class for me hi
Karen nice to see you and forisa this is
my third lesson yeah we have uh seen a I
see a lot of familiar names but I’m so
excited for all the folks that are
joining us for the first time uh welcome
my name is Sarah and I work at commong
Ground food co-op and I help uh with our
marketing department here at the store
but also I have the pleasure of working
with amazing people like Julia um to do
our cooking
classes and um we do a lot of different
types of classes here um we do inperson
classes from like cocktail classes some
inperson classes and then usually every
month we do a a virtual class um that
comes with a meal kit so thank you all
so much for joining us today and um
cooking with us this Saturday we Julia
reached out um and I would love to
introduce Julia Julia’s gonna
uh teaching um uh and came up with an
amazing recipe amazing recipes uh for
this evening so I’m really excited for
you all to be uh cooking along and and
we’ll be able to enjoy all of the the
entire meal at the end
so um I’m seeing more folks second
virtual cooking class for us welcome
welcome and then my parents my son and I
first time for my mom and dad in Zoom
they’ve done live cooking before so
we’re so so glad to have you all here um
we’re going to have a lot of fun so we
have about 30 households that uh
registered and picked up the kid um so
of course everyone has a different
kitchen setup but we will kind of walk
you through all the recipes what you’re
going to need um and we’ll want to make
this as interactive as possible so feel
free um if you have questions or you
want to add to the conversation feel
feel free to add um anything into the
comments and then I’ve got my camera
that will um uh bring up any of the the
comment section and we’ll also get a
closeup view of uh some of the things
that Julie will be doing so okay I think
we’re we’re excited Julia would you like
to introduce yourself a little bit and
uh we can um love they would love to
learn a little bit more about you and we
can here this so hi everyone my name is
Julia I’m not from here I’m from Brazil
so maybe you notice a little bit of
accent around and if I say something not
particularly correct don’t mind it’s me
you’re going to get it in the end you
know but the things that I prepar today
uh Italian uh menu and I wanted to
create some recipes that could give you
a good understanding on how to do the
recipe correctly but but also how you
can create on this recipe for the next
times you’re going to do it so I chose
some recipes that I will teach you
everything to make it as much per as
more perfect as you can but you can also
I will give you some guidance on how to
change how to uh add some spices or
change a little bit of taste or other
ingredients that might be good with it
as well so in the next times you do it
you’re going to have like a
broader um recipe list to do for your
parents and for your friends and so on
love that so yeah I’m actually an
agronomist I’m not a professional cooker
but I decided to be an agronomist
actually to be more close to
food because I couldn’t study um
Gastronomy at the the time but it was a
really good background that brought me
together with cooking so I can
understand how the ingredients are uh
planted and how they put flavor in it so
we can have a good ingredients at our
table and create awesome recipes with
that I love it yeah so do you want to
talk a little bit about uh but you also
did a lot of cooking cooking um and
we’re going to talk a little bit more
about the amazing uh coffee shop that
she had in Brazil but you did a lot of
different cooking classes private
cooking classes um in the past and so
you reached out um and we’re always
looking for community members to share
recipes that they um and and when you uh
suggested this menu uh there was I was
so excited I was so excited I thought it
was be really Italian yeah food right
and flavor
and you put your own spin on things um
so uh do you want to describe the
recipes today and then just we can do a
kind of a brief overview of what we’re
going to make and then we’ll kind of uh
then we can talk about um what we’re
going to do first and the ingredients um
and equipment that you might need and um
we can go from there okay so I know you
guys just uh received all the cards all
the ingredients you you got here and I
separated three recipes for today and
one is a salad uh it’s called
panzanella uh usually panzanella in
Italia uh in Italy
sorry uh is made with leftovers so
Italians used to eat a lot of bread a
lot of tomato they love olive oil and
this panzanella just put everything
together but the traditional one it’s
kind of a soaky bread and kind of really
mushy and I personally prefer something
with more texture so I made some changes
and we’re going to add those changes in
this version of mine yeah uh it’s pretty
simple and I’m going to guide you why I
do each of the steps that I’m going to
do and but it’s really simple easy and
everybody likes it so yeah it’s going to
be delicious and has some um we’re using
going to be using a local bread from
Central and a Bak house that just got
baked off last morning yesterday morning
and tomatoes and lemon and ba fresh
basil and the shallot so I’m excited
about that one too yeah it’s gonna be
great and for the main dish uh we’re
going to prepare a rizoto so as I said
to you guys I’m going to teach you how
to do the perfect rotos all the
techniques and what you have to pay
attention on uh so we can get the really
creamy and tasteful risoto in the end so
for this one we’re going to do aspargus
risoto uh which is really delicate and
simple and I think everybody enjoys it
yeah yeah I think so too yeah so and
then Brie I love that addition of Bri so
that will be nice and creamy at the end
yes sure like cheese yeah and for these
recipes you’re going to see that you
could use any cheese that you like I
think the Bree it’s kind of uh really
delicate and brings a creaminess really
special and I think will be a good
choice for this
recipe and in the
end which I’m going to prepare in the
bikini and you’re going to understand
why it’s the PAC cotton so for the ones
that doesn’t know panakot is basically a
fln um a really creamy and simple FL and
that is really typical from Italy too
and they normally just do like plain
heavy milk milk some sugar and with some
berries on top and that’s it so today
we’re going to spice it up a little bit
with some
details uh and yeah it’s going to be the
first one so going to keep a little bit
more this secret sure sounds good sounds
good so okay well um again so we’ve have
the recipe cards for you um I we are
going to actually be using a little bit
more equipment than the initial card
said so we will be using um a grater a
peeler but we’ll go through everything
that you’re going to need um prior to us
beginning each recipe and we’ll give
time for it um so down the line if you
have any questions that come up please
um feel free to let us know we’re happy
to happy to um answer any questions and
yeah we’re so excited so we’re so
excited to have you all here and I know
it’s going to be some really delicious
um ingredients and there was five
households that uh chose um to get a a
vegetarian kit so we swapped out the
gelatin for agar AAR and we’ll talk
about that for the panacotta and then I
believe um the only other switch was the
veggie broth for the chicken broth so it
was actually a pretty easy one to modify
and you thank you again for for testing
she did a pre uh a test in advance to
make sure that everything was um uh in
proportion so so yeah we’re so excited
to have you so okay the first step I
know you guys are all ready and eager in
your in your kitchen so want to get you
uh get you started so why don’t we talk
a little bit about so we’re going to do
the panacotta first yeah so let’s talk
about um the equipment that they’ll need
um besides the ingredients that they got
in their kit um and then we’ll talk
about what kit ingredients they also
need so okay so I think first of all I
would like to ask you guys if you’re
guys by yourselves or cooking for
someone or with someone
it would be interesting to know uh how
you’re going to share this amazing food
that we’re going to cook today so send
in the comments let me
know so before we begin we will need two
sauce pins uh one so we can prepare the
panacotta and the second one so we can
do the blueberry sauce that goes on top
of it uh other than the SAU spin we
would need a spatula
uh just to mix it
around and for the ones that will be
using the gelatin I small bowl or a mug
or a cup anything that you can put a
little bit of water then we’re going to
place the gelatin just to hydrate but a
small bowl with uh open um it’s it’s a
good
call um and then like a greater whether
whatever grater that you have if you
have a
microplane or a box grater um that will
be good for the the lemon yeah um and
then what else I think that and a
knife spatula you got that so I will put
that list in here um okay so out of the
kit um we have a whole lemon we’ve got
the um packet of gel the gel packet or
the agar AAR which is the like the
basically the vegan seaweed gelatin yeah
so that’s pretty fun um and then we’ve
got
lemongrass uh that’s that kind of almost
that root or that stem that we’ll be
using we have the
blueberries we have the milk the heavy
cream and the Two Sugars the small one
and the big one so make sure you have
everything with you right now and we can
start okay so it looks like
um Shannon and Jan J said me and my
girlfriend cooking together that’s great
that’s a perfect day yeah um Jamie says
sharing with a friend chissa says just
me today Henry says cooking with my wife
thisbad said just me but friend might
stop by you guys are such good friends
and
partners um
uh oh yeah hi jenevie Eve says I take
notes and then cook for the family on
Sunday I love that yeah that’s good
we’re so glad to have you geneveve um
and Karen says my daughter and I okay so
let’s begin yeah so the first thing we
want to start with is making the pacot
itself so the kind of the FL that we’re
GNA do so we placed the pen and we’re
gonna heat up um oh sorry before I begin
we should start with the gelatin so the
ones that are using the agotar you can
just wait because we’re going to use it
in the sauce ban with the mixture for
the panac cotton so for the ones that
are using the gelatin let’s start with
it okay you’re going to place just a
little bit of water uh on a small bowl
so you can cover like with one finger or
something like that this water will will
basically hydrate the the powder gelatin
that we’re going to put in it and it’s
going to look like jelly then we’re
going to dissolve in the the mixture
okay okay so cold water hot water what
do you usually say cold water tap water
don’t have to worry that
much so I’ll get a closeup of
this
yeah so as you can see is just a little
bit so I think that’s like two maybe
like two tablespoons of water in a small
bowl and we’ll add the entire packet of
gelatin
yeah and like uh like Julia said for
anybody doing the veg or the vegetarian
kit the agar AAR doesn’t need to be pre
um hydr hydrated well you’ll just uh
we’ll let you know exactly when to add
the a garar so this is just for the
jealous
and then do they need a spoon no you
just place there and it’s going to
absorb all the water and it’s going to
be like a
dely uh so don’t worry about it just
place it there and we’re going to
prepare and wait until it’s hydrated
okay so the thing that differentiates
the gelatin to the aagar is that when we
heat up the the preparation the FL the
panacotta and we place the gelatin the
the recipe cannot be too hot so if it is
too hot and you boil the gelatin it
loses the the ability of putting
everything together so I
believe well I talk in Celsius I don’t
talk Farenheit that’s okay we can we can
like 90 Celsius uh it breaks the gelatin
um uh Power of putting everything
together so we only simmer the the mix
uh so we can put the gelatin and I solve
it we don’t we cannot boil it okay okay
so again when we’re heating up the milk
and when we add the gelatin we don’t
want it we don’t want it to go beyond a
simmer otherwise the gelatin will not
work so what Ty of temperat and then you
wait a little bit to cool down a little
bit to so we can mix it okay but anyway
it’s just like I’m going to do with you
but just to differentiate how we use the
aatar the aatar we need to boil so it
can activate so that’s why we need to
wait until like when it begins to boil
we wait one two minutes then you you are
sure that it will get together when it
goes down okay and uh different than the
gelatin the agotar doesn’t need to be in
the fridge for the whole time to to be
like like solidified yeah solidified uh
but the gelatin needs so okay so gelatin
when you add gelatin we will make sure
that your your cream is not going to be
too too hot or not boiling yeah but
those using the agar for the the
vegetarian recipe you’re going to need
to boil your milk so that it activates
the aara yeah does that sound okay
everybody you see here that in the
corner it’s already um hydrated oh wow
and on the top it’s still a little bit
dry so I’m going to add just a little
bit of water so we can get everything
dry uh moist and ready to use okay okay
so man well nothing we haven’t put any
milk in yet we’re just hydrating the
gelatin so we added two about two
tablespoons of water and it didn’t fully
hydrate every part of the gelatin powder
so we’re just going to add a little
little bit more water and hope that it
um fully hydrates so we’re still we
still got a little bit of dry but we’ll
give it a a little bit yeah okay so next
step now in the saucepan we can put the
milk okay the all of
it all of the milk and all of the heavy
cream and for example the if you want to
do like a plant-based recipe you can
always use like uh coconut milk and
replacing the milk you can use almond
milk or something like that but the
important thing is how you use the fat
so here we have the heavy cream as the
fetty part so it can give like
creaminess and it gets really soft and
like melts in your mouth so if you’re
going to do a plant- base you should use
like those really thick coconut cream
yeah almost like those Barista blend
like creamers so adding both your cream
and your milk into a saucepan yeah and
the big uh sugar the ones that you have
120 gram okay 120 grams of
sugar and for this amount you can always
uh taste if feel like like less sweet or
more sweet you can do as you like but
let’s follow the recipe for now sounds
great and then are we heating it up yet
or we still need to add our lemongrass
it looks like um we can start heating up
okay so what type of temperature do they
want like to bring it to a simmer do
they want to just ski it up slowly yeah
let’s uh let’s bring to a simmer okay
and so
the lemongrass it’s what’s going to be
like the special ingredient that’s going
to spice it up this recipe a little bit
but again like knowing how to do the
panacotta you you can change as you like
you like you have several possibilities
of making a different recipe so once I
did uh
mixing simmering with ginger or some
spices and then you can do like orange
or Tangerine Mand oh yeah Mandarin or
like any Citrus yeah Citrus a sauce on
top it’s a nice combination or if you’re
gonna if you like cinnamon or you can do
anything like coffee too you know like
you can Infuse as you’re going to infuse
the lemongrass you just have to put
whatever you want to give the flavor in
it and let it uh kind of uh release the
flavor with the the Heat and then we can
separate what we are putting there and
have a little bit of taste in the
panacota yeah so we’re um so we’ve got
the heavy cream the milk the 20 120
grams of
sugar
um and we are going to chop up the
lemongrass yeah you don’t have to chop
it up like in small pieces
just so it can be like this and then you
place it in here and you just let it
warm it up a little bit so we did like
four large
chunks and let
me are they going to
need so we’re going to bring this to a
simmer
yeah so here we want to disolve the
sugar and make sure the lemongrass
releases all the
flavors in this
mixture and then we are still we still
have kept the um gelatin we haven’t
added the gelatin it’s still hydrating
so here’s a look at the gelatin yeah so
just with a spoon we’re stirring it yeah
and if you’re using the aagar you can
add the aagar in here now so it can be
disolved and um mixed
in the same sauce pan okay so yeah a
gargar could go in if you’re doing the
vegetarian recipe that can go in
now
um so for example um there was a recipe
that I did with coffee and if you want
to really bring the coffee you can do
this one day be one day yeah in the day
before yeah in the day before and you
just place it in the fridge and you let
it like overnight just grabbing all the
flavors from the coffee and you can put
like a chocolate Sal some top or
something like that it’s a different uh
so you can always like be creative and
yeah you can add you are so creative
about all your flavors and you’ve got a
amazing um Instagram do you do it on
Facebook too is it mostly Instagram that
you have it’s mostly Instagram uh yeah I
posted some on Tik Tok but
I’m not that young you know so she um if
anybody has an Instagram she has an
amazing cooking like cooking videos and
uh shows you all these unique recipes
and she’s uh always so creative so and I
think the lemongrass with this panacotta
is a fantastic idea because it will have
a blueberry sauce that we’ll make and
people put blueberry and lemon like
blueberry and lemon are such a a good
combo so adding the lemongrass as like a
kind of a
stronger almost like more tropical lemon
flavor I think is just going to be so
good and nothing’s better than like a
creamy Citrus flavor so you we’re I’m
excited about this and if for example if
you really likes lemongrass like I do I
would put like four times this amount
really oh yeah okay but if you’re not
supered like my boyfriend really don’t
likes it but every time I make it like
with this amount he likes it you know so
it’s really light and soft so it’s not a
overpowering flavor and it really brings
like a freshness to the to the recipe
and for me matches perfectly with the
blueberries but if you want to change or
you don’t have blue berries you can
always use any berries that you have
like raspberries or even strawberries
uh or any Jam that you have at home you
don’t have to make the sauce you just
use the jam it’s really up to you but
you see there’s a lot of
possibilities this recipe and we just
got in our local strawberries so you can
edit you can adapt any of these
foundational recipes so I increased the
heat a little bit um how’s everyone
doing is we’re looking for a simmer um
we’re not there yet we want we don’t
want to
make sure this you know heats up too
fast yeah no so if we simmer like slowly
we’re going to make this lemongrass
release the flavor more
intensely uh if we do like really fast
it’s going to release less flavors so
that’s up to us so if if I would do it
like at home and I really want to
extract that as much flavor as it can I
would do this and set aside uh put it
like in the fridge or waight and then I
would go back seamer again and add the
gelatin so I can finalize the recipe oh
nice so could do it like aead you could
do it like a day before just to really
fuse yeah your flavors in yeah and yeah
it’s a nice way to kind of flavor the
the milk and flavor the the mixture so
um we’ve got some thumbs up and nerri hi
nerri says my gelatin is hydrated do I
add it yet I think we can uh if if it’s
simy you can
add uh I think now for us it’s quite
okay should we increase our heat in to
to get it to a simmer or no I think it’s
looking good is we can already see some
Vapor going out so it’s warm enough we
can add the gelatin
and if you’re using the aatar you can
let it
boil uh and once it boils just mix
really
well and do we have a SE I forgot yeah
we do cuz it’s it’s not like
um compulsary to use a seeve in the end
but it’s like just to be perfect you
know you don’t want any small GLS uh so
here with the gelatin we mix until we
see that everything is dissolved okay uh
we don’t have to increase the heat we
can actually turn off the heat okay and
so we ours didn’t really come to like a
boil at all it’s just we started to see
some of the heat some of the Steam and
then added our
gelatin um and now we’re going to turn
the heat off and just keep continually
mixing to dissolve the gelatin whereas
the agar gar folks it’s such a fun word
first of all um which I looked it up
it’s like a sea it’s like dried sea
vegetable flak so it works very similar
to gelatin and doesn’t really have it
has a very neutral flavor but um a garar
folks um which is like the coolest group
uh you’re G to you’re going to bring it
to a boil and then they’re going to turn
it off yeah you let it boil like one two
minutes you just have to wait a little
bit mix it when it’s boiling and then
you turn off the heat and wait a little
bit and we can do it together okay but
just make sure it boils you see the
bubbles it’s coming up and up you know
when milks are when milk is it it’ss
really obvious it’s like almost gonna
bubble over yeah so you have to wait a
little bit just to make sure it reaches
the right temperature uh but that’s when
you activate the
thear so keep so here for example you
see the gelatins in the spoon yeah uh I
still want to disolve a little bit more
yeah so keep keep
steering so you said ideally when we
decide it’s done you want to to to put
it through a strainer um if folks don’t
have a strainer they could just collect
their and remove their um lemongrass
yeah yeah um that’s totally
fine just when we pour it in the small
containers just make sure you hold it
with the spoon um and be careful but
it’s pretty simple yeah you want to make
sure that it’s it doesn’t Splash all
over the yeah and the the aatar
sometimes uh it’s a little bit more
difficult to be super disolved as the
gelly
but it works the same way it will not
impact the final result it was just that
to be more pleas in your pleasing in
your mouth it’s better to save before
you put it in the in the in this oh so
so it’s very Sil it has a silky texture
um so anybody uh who doesn’t have a se
you don’t have to but it there are perks
to getting a more smooth consistency for
your panacotta
um and it looks like everything is
dissolved yeah I think we are ready to
go that’s fantastic so um should we talk
a little bit really quickly about their
containers yes so here we have some
examples but you can use whatever you
have at home and you always can be
creative about so for example once I did
in the wine glass and if you place it
like of course you have to set up
everything so it can fit like perfectly
but if you set like like this and you
pour it like like this it can fit uh
kind of a like it can be slanted yeah
and then you put this the blueberry
sauce and it gets like super
asymmetrical and it it’s nice it can be
cheesy but it’s nice yeah so there’s
there’s a lot of different like fancy
ways that you can pour the panacotta
liquid into the cup um but we’re using
um you can use small bowls so you want
the bowl to have enough space for three
portions of
panacotta um or a third of portion of
panacotta plus some blueberry sauce yeah
so we have like a Rand for example we
would put the panacotta mixture only
about this much and we leave this a
space to put the sauce on top and you
can serve like this if you don’t want to
have the the the step of how can I say
oh flipping it anding it oh yeah and
serving like a flame like oh in the
plate but this way is easier and fail
proof okay so yeah you can keep your
your panacotta in the containers that
you choose them to like when you pour
them into a cup you can leave them in
the cup to eat them or it might be that
your panacotta because it has that
gelatin component you could flip it
that’s so cool yes I’m G to try to do
both so you can see how it works so this
one we’re GNA try to flip it on the
plate in the end it’s not right now we
have to wait until it’s set okay but
yeah we’re going to put in three
different um options so you can see
and so do we need a strainer or
yes you want me to hold that um I think
yeah if you don’t mind that’d be great
so so we’re going to get a
strainer a small strainer oh small
strainer and um a bowl one of these okay
yeah can
be is that okay yeah Okay so we’ve got
our strainer
here which again is not not necessary
you could just take the
um lemongrass out but we’re just going
to strain it into a
bowl so you see that it’s left like one
little Plum of gelatin so that’s the
kind of thing that I didn’t want to go
into the the Ricon in the end okay
everybody with us how are you guys doing
are your
are your liquids
simmering um if if they are simmering
and you forgot to add the gelatin now is
the time and just another reminder to
not
overheat your panacotta if you’re adding
gelatin because it will it won’t make it
as active so as soon as it’s starting to
steam uh add your gelatin make sure it’s
stirred in um and so we seed our our
liquid and now we’re just going to try
and pour them
into three different containers yes
that’s right
so
great
here okay the T family says it worked
great we took a tiny taste too and it’s
delicious oh
Gooding so you’re just pouring it from
the bowl and you’ve done such a neat job
of it
beautiful we can divide this one
to we’ll get the lucky
one
portion so if you wanted if you have
four people you know in your household
you could pour them into four containers
but this is great for for
three um and they said the tally family
said we appreciate the a the agar
AAR great if you’re using the aagar make
sure if if possible to use the seeve uh
otherwise you have more clumps than we
have in the gelatin okay sounds good so
so when these are poured into the
Container we’re just going to go into
the fridge with them yes okay now we put
it in and let me get that for you
because it for some reason this this
door gets a little okay
sorry okay so we’re going to put these
in a in the fridge and I turned the
fridge off because I was making noise
but I’m going to turn it back on because
we need
it so we poured the liquid into those
containers and we’re just putting them
in the fridge so they can
solidify and we want it to be
cold and so the reason why we did this
in the first place is because we want to
make sure that there’s enough time for
it to set yeah um okay are we making the
sauce next yeah now we’re going to make
the sauce and this step is the most
simple from everything we’re going to do
today so I’m going to give you two
options you can do like as I’m doing in
a sauce spin or you can do in the
microwave oh super quick and easy but
you can get to choose okay uh so first
of all I’m going to wash a little bit
the blueberries and the the the lemon
okay so we really want to wash the lemon
properly because we’re going to use the
zest okay so make sure you scrub a
little bit and wash so scrub your lemon
wash your blueberries and if you want if
you’re want to save
um uh dishes you can use the same
container you just rinse your your old
sauce pan um we have a we have another
saucepan here that we’re going to use
for the blueberry sauce how’s everybody
doing let’s see here that tried the the
panakot yet they like it yeah they said
the T family said we took a tiny taste
in it too and it’s delicious and then H
laamia tangora says thinks it it’s great
nice um chissa says looking good Jamie
are we done with the lemongrass yes so
we just discarded the
lemongrass um if you have a use for it
and want make like a tea with it and put
a little milk with it you could do that
um but yeah we we just tossed the
lemongrass um yeah great you guys okay
so the next step is going to be the
blueberry sauce which is just going to
be a a simple simmer of the fresh
blueberries some sugar some lemon um and
then after that’s done we’re going to
move to the panzanella and then the the
risoto so that’s gonna be the breakdown
today of
the of the dishes yes so now I just
washed everything and we’re gonna use
the zest of the the lemon but that’s
totally optional okay I use because I
really love the the smell of it and it
gets gets like a a special I don’t know
yeah it’s just bright it’s really good
so okay so so are we zesting all of the
lemon yeah as much as you like I really
love the zest so I like to put as much
as I can uh what I try to do when I’m
zesting zesting is that word okay is
just to grab like the surface always
the I don’t want to take any of the
white part of the pill I really want
only the the yellow one because the
white one makes the
makes everything more bitter and we
don’t want that we only want the citrusy
vibe okay there was one question from
lafamilia tangora let me bring that up
really quick okay so she they said help
we put all the sugar in the pudding and
now we need sugar for the sauce so
technically we only used it’s going to
be okay your your panacotta if you use
both containers of sugar might be a
little bit more sugar
but that’s okay so um we only use the
120 g of sugar the big container of
sugar yeah for the cream for the
panacotta and then there is this small
container here um 22 gram so I think
that’s really just like a tablespoon and
a half yeah of sugar so if you
technically if you use both uh you don’t
that’s okay if you have more sugar and
you want to add some to the blueberry
you can otherwise you might it might be
a nice
tart you you probably could leave off
the sugar yeah I wouldn’t use any more
sugar I would really do it like to be re
very like sour and just to break down
the sugar that you put in in the
panacotta yeah so I think it should be
good and the texture will remain the
same so don’t worry about it okay so the
other questions are thanks Jamie is um
sorry my screen keeps blocking out just
a
second um so the only things that are
right now that Jame that Julia is doing
is she’s zesting her
lemon um and uh zesting the lemon into
the
saucepan um and we are going to use the
whole package of
blueberries um anything supposed to be
in our saucepan already so what I love
is that you’re just zesting your lemon
right into the saucepan so that’s the
only that we put in yet yeah only the
lemon zest and you can see that I tried
to take only the surface I didn’t get
like uh it depends on the zester that
you have or the grader like for example
like the Box grer yeah if you’re using
this one you you just have to have a
light hand you know just go like
delicate and take like only the surface
and it should be good and if you don’t
don’t want to do that that’s totally
okay okay too it’s it’s just a special
touch so it smells so good right now so
we have as much zest as you could get um
from the lemon and so you’re cut the
lemon in half I cut the lemon in half
and I’m gon to put like the juice from
it in the sauce pan can you take yes yes
so we’re going to use a citrus squeezer
but we’re just going to do you just half
or all of it I’m gonna use all of it
okay juice all the lemon yeah because I
I think
the the Citrus like just breaks the the
sweetness on a
p um so there was a question from Mias
um there are two lemons should we zest
both so just zest one one we’re gonna
use the other lemon for um the
panzanella so just zest one lemon and
squeeze one lemon into your saucepan
yeah that’s true that’s sound good guys
and then we’re going to use all of our
blueberries and we’re going to use that
two um that small container of
sugar um all right oh my gosh it smells
so good yeah that’s that’s perfect so
it’s GNA be really lemony
and just absolutely
delicious so right now we just have the
lemon zest and the juice from one one
lemon yeah and now we pour the
blueberries in the saucepan okay we
rinse those blueberries and just keep an
eye out for any stems I saw one little
guy but maybe maybe not it’s okay I
found it so take a look keep an eye out
for the stems on your
blueberry I lost it it’s
okay all right and then what kind of
temperature do we want so we want to
kind of boil
this so we don’t have to worry that much
to be slow okay or low heat you can put
in a high heat we want basically to get
this to boil and kind of break down the
blueberries a little bit so they can get
like smushy and we also add the sugar
the small sugar in it
okay
and once again if you don’t like things
too sweet you don’t have to add sugar
here or just add a little bit
okay we’re going to add all the sugar
but if you like things tart like that
the blueberries it might even want to
try a blueberry because they really um
vary but they’re usually pretty tart so
this is going to be a good
combo
yummy I love blueberries and the color
it’s so perfect and gets so like
dry has anyone made panacotta before I’m
really curious this is actually my first
time ever making it so I’m so glad it’s
C it’s one of my favorite recipes it’s
really light like I think I came up from
a family that it’s super healthy so my
mom doesn’t like like super greasy and
super sweet desserts yeah so panakot has
always been a good call and she is in
love with the one that I told you about
with the ginger and the spices and the
sounds so good it’s so good so you just
again you would have to make like a
tangerine Ginger panacotta you would put
the ginger into the milk yes and then
the Tangerine would be like would you
put the juice of the Tangerine or like
zest or would you do like a yeah the
sauce with the Tangerine like almost
like a marmalade yeah you can put like
the zests and the juice with a little
bit of corn starch and the sugar and get
to simmer and it gets like perfect and
super simple super easy and it’s super
like tropical flavor it’s really good
and in with the with the ginger you can
also put like if you like gloves or any
other spices like a little bit of
cinnamon and just makes like
a it’s it’s different you know like the
kind of things that you just eat and
just like such a good combo so too much
heat or good I think you’re good we’re
really like doing like a hard simmer
yeah and if you’re gonna do it in a
microwave just put like one minute stir
a little bit one minute again and you’re
G to see that it’s going to reduce the
the juices from it and it gets more
thick and I like two to three minutes
you should be good okay so two to three
minutes on like a high simmer is what
you’re looking for yeah and then d uh
DHS said yeah I think yes is like have
you made panacotta before and
lafamilia tangora says panakot is a
basic we make it often I love it nice
I’m so
glad and it’s so nice to see everybody
cooking um throughout the class if
there’s any pictures that you take or at
the end when you’re plating your food
please t uh please share it on Facebook
or Instagram and we’ll we’ love to help
um uh we love to see how everything
turns out and um of course feel free to
taste things as we cook because nothing
is better and like you know you really
uh it’s so beautiful to taste throughout
I’m trying to be professional here oh
let it’s just us to I was at home I
would let’s try it right let’s try yeah
yeah but uh and if you want to share on
Instagram and tag me uh I can write down
in the comments my Instagram oh yeah
what is it again it’s it’s your name
your last name It’s tricky to pronounce
your last name Pago Pago yeah so my name
we usually pronounce Julia it’s not like
it’s Julia
Pago so is it um Panago for your um your
handle Instagram handle yeah it’s Panago
juuu yeah J in the end cool I just put
it in the
comments so here I think we are good we
don’t have to make it like too thick it
depends on you but I really like this
texture you can see that some are whole
and some are
smushy so it doesn’t need to be like
fully smooth no so we we kind of want to
see those blueberries still yeah and
it’s going to be
juicy and yeah okay do you want to try
it yeah I got a spoon for you thank you
oh my
gosh you guys have to try it it’s so
good it’s really good it’s that perfect
tart you got that sugar down yeah just
right so feel free to try it I’m really
curious so our induction burners usually
heat up a little bit faster so it’s
possible that yours at home still might
be getting there but don’t uh keep
stirring it with your spatula and like
smashing a little bit but not too much
exactly I think a good way to add
texture to it is just use this spatula
to smash a little bit okay so you can
kind of create part of a puree blueberry
puree inside of it but you still have
like
liquids and then
um and then as it like cools a little
bit it will kind of congeal and thicker
yeah it will for sure CU blueberries
have so much pectin so that just uh
helps almost acts like a jell jelly yeah
so I think we are ready okay I’m GNA put
it in a container and place it in the
fridge so in the end we can finalize and
if we want to unmod the blueberries and
the pan of cotton and put the
blueberries on top good if we don’t want
to we just the the blueberries on top
okay so you’re just pouring the saucepan
the liquid the blueberry liquid into a
bowl um and then you’re going to put it
in the fridge so where is everybody at
are your blueberries almost
done we’re we’ve got this like beautiful
I don’t even know what that color is
it’s like it’s like Maroon purple
yeah oh so gorgeous
this is a nice way to put things in your
clothes so ner says my blueberries
aren’t ready yet annia says same Chrissa
says should be another minute or two our
blueberries are done not yet no problem
you guys you take your time um so keep
cooking maybe increase your heat a
little bit um because ours were ours
were simmering pretty um pretty hard and
just keep um you know stirring them yeah
there’s no BR just a little water on
that
guy so take your
time so you did put the put it in a bowl
and we’re going to keep it in the fridge
that is just gorgeous so we’re gonna put
it in the fridge okay and by the end
there should be
everything cool down
and ready to serve let’s pray for it
okay
okay so as you guys are still finishing
up your
um uh your
blueberries um feel free to put it into
a bowl um that will just help it cool a
little bit more um technically if you
didn’t have space and you just wanted to
put it put the whole pan in you could
but you know maybe a bowl is better um
and then we’re going to kind of just
clean up a little bit little bit and get
ready for the panzanella
so um we can talk
about kind of what ingredients kind of
go into that and what the processes and
then and then do it once everyone’s
ready yeah for sure I think that uh as I
said before the panzanella it’s a
traditional salad that they usually do
in Italy and they usually use the
leftovers bread and the tomatoes and
they add some olive oil and makes it
really uh soggy bread right but in my
point of view I love like crunchiness
and the taste of a bread and I really
don’t feel like we should use a soggy
bread you know we can kind of almost
make like a crouton yeah but it gets the
mixture of it because we’re going to
make like cron really crunchy bread but
when we mix it with the tomatoes uh
releasing their like juice it will be a
little bit soggy but it still have some
texture yeah so you’re going to have all
the flavors and the textures and it’s
GNA be great and just like so fresh yeah
it’s so fresh and especially the basil
adds such a a fresh feeling it’s really
really good uh we also going to use the
zest of a lemon so because I I really
like I think I’m addicted to it you know
like I really like to put lemon zest
everywhere that’s great but yeah it’s we
still keep your zester you’ll not want
to hold on to the zester that you just
used we use that again don’t even need
to wash okay great just let’s use it and
we also going to make a base of a
vinegret and the vinegret is basically
mixing a part of fat with which we’re
going to use the olive oil to a part of
acid so we’re going to use the lemon
juice but you can also use other uh acid
ingredients like you can mix uh orange
juice with some vinegar you can also use
vinegar you can use mandarine juice you
can you can be creative you know that’s
so clever I have I haven’t thought about
combining like orange with vinegar yeah
know because it’s so sweet the Orange is
so sweet that like adding that tart sour
to an orange but and because the lemon
does it perfectly it’s got like the
sweet but also sharp you know saichi yes
I love using orange in the saichi so I
always mix lemon with orange so it
breaks down the the the acidity but also
brings you like a sweetness and just
balances everything
to do orange with saiche and I also add
the zest everywhere so thee zest and the
lon zest everywhere okay we’re GNA have
to do we’re gonna have to talk about
that yeah so for that I think uh let’s
just wash uh the ingredients the
tomatoes and the the lemons so we can be
ready to prepare okay okay so I know you
guys are still finishing up awesome good
Karen I hope you guys try just a
spoonful because it is so
delicious um just and the color I just
can’t get over blueberries are there’s
nothing better than blueberries um so
we’re getting ready for panzanella we’re
not going to rush anybody um you guys
take your time I know there’s you know
30 households that are doing this so um
take your time we’re washing our
Tomatoes um we’ll wash our
lemon we’ve got um sourdough bread from
Cal ill Bak house we did a big special
order with them and so they brought that
in fresh for us they’re amazing they
just um the owners just bought up
Prairie fruits farm and creery so
they’re expanding their creery and they
also own Martinelli’s Market which is
like a really nice sandwich yeah they’re
great bread is amazing they’re really
good and if you haven’t had their
desserts definitely recommend that um so
we’ve got the bread um we’ve got our one
lemon we’ve got our two two
Tomatoes we’ve got the olive oil the
half cup of olive
oil we’ pre-portioned everything really
for you um so half a teaspoon of Dijon
mustard we’re going to use let’s double
check on that um
shallots um one
shallot two of
garlic um a teaspoon of salt but we also
have more salt you might have to if you
need it salty or you might have to use
more more salt but I think you’ve got
your flavors on point um ground
pepper and then fresh basil we had a
little bit more basil um through our
special order for you guys so I just
gave you as much as I could give so um
feel free to utilize your basil yeah
okay so for this recipe for example if
you are doing again and you don’t have
the basil you can always use another
herbs that you like nice so I like basil
because really reminds me like Italian
food but you can always use parsley um
cilantro chips you know anything that
gives like a freshness to the the so
let’s talk about kieran’s asking what
kinds of prep bowls and cooking pans do
we need for the panan
so we will only need a benen for the bed
yeah this one okay so we’re going to
need like a skillet sket um and then a
we’re going to need the zester again
we’re going to need a cutting board um a
couple knives one I think we’re going to
use a bread knife and a chef’s knife
yeah um and a bowl I think two bowls
okay a couple bowls yeah what kinds like
these these ones like a small bowl and a
big
and a big one for everything okay so
I’ll do that again so two bowls a small
and a big one for the panzanella we’re
going to be um kind of toasting our
bread in a larger Skillet so you’re
going to need a skillet cutting
board knife zester and maybe some
utensils and also a lemon Citrus freezer
yeah
okay okay are we
ready anybody have any questions before
we
start so one of the things that I really
like to play with when I’m making uh
salad with tomatoes and here in us your
guys are so great at it when you have
like different colors with tomatoes like
in Brazil it’s really hard to find
sometimes we only have the normal ones
okay but here I I can find
like yeah we like all of our colored
tomatoes and that’s amazing because it
just adds like different uh colors in
the same recipe and guys if you’re
cooking you don’t want to only think
about the flavor you want to attract uh
how people look at the food how people
smell the food uh the senses they have
with texture and everything gives you a
different experience you know so Carissa
had a question about so everybody’s
ready um Carissa says what’s the purpose
of the step about resting the shallots
in water oh yeah that’s a good one I
forgot about this yeah so shallots or
onions whatever you want to use uh in my
point of view I really don’t like to
feel the flavor when it’s raw and it’s
super like strong and like Burns kind of
Burns and kind of
uh too too spice I don’t know uh so it
really like Smooths the flavor but it
keeps the texture and that’s what makes
you feel like you don’t remember the
onions and the shallots be after you eat
you know oh yeah yeah right it doesn’t
remain in your mouth and we don’t want
that so uh just put it in the water for
some time and that’s good thank you so
much for remind me remembering this
because that’s the first thing we should
do okay so we’re going to get just
another small little bowl yeah um for
putting the chopped shallot into we
haven’t done the sh we haven’t chopped
the shallot yet but we will put it in a
little water so thanks Carissa so you
can add uh cold water uh the cold water
if you put like even ice on it it’s
great because when it’s super cold it
helps the
the shallot or the onion to remains
crunchy uh but if you don’t care about
the crunchiness and you just want to
take a little bit of This
Bitter flavor that we don’t want you can
use warm water okay so so how are they
gonna how should they chop the shallot
we’re going to try to chop as small as
possible okay uh I like like uh really
small uh squares cubes yeah yeah so I
usually cut like this in the middle and
take the f
m like this so we’re just slicing
lengthwise removing the
skin and chots are so delicate like
delicate but powerful they’re almost
like the super
onion okay sorry about
that thanks Karen and they were like we
can’t see what her hands are doing okay
I’ll make sure sometimes it get so
distracted I’m like I’m looking too
close
at it’s just when my mom makes video
calls with me she’s like look at this
and she’s not showing me anything like
Mom
Focus so we’re just using one shallot
the rest are going to be for the um Roto
yeah okay so I want to take only the
pill off I don’t want to waste
any any layers okay
so might be can be a little
bit you also Cho the bottom root end off
yeah help with
that come
on
okay and then you’re just slicing
lengthwise
yes kind of along those grid like the
grid
exactly so it’s GNA be a very fine
mince
beautiful I always see those chefs
telling you to C like this I cannot do
that I can’t do it either my are not
made for it yeah yeah I need to put like
I know I like I feel I’ve tried to I’ve
tried learning so you’re just going
right into the cold water with the fine
minced shallot yeah yeah my boyfriend um
is a cook he’s been a cook for a long
time and he can do the the the the fancy
knuckle knife
guiding I need that like you know I
haven’t cut myself um it’s always good
to learn new skills so I appreciate that
but I think when you’re I think the best
thing that you can do with knife skills
is just really learn your knives and
like trust you know the more that you
work with a certain knife and making
sure it’s sharp I think that will really
help and you know there’s so much
judgment on how you cook but there’s
really you have to cook the way you can
the way you yeah no
judgment so with just one shallot
finally minced and then she’s placing it
into these cold cold water yeah yeah and
when we’re going to use it I think it
would be good to have a save okay to
separate as they are super
small um but yeah so we’re gonna place
this here until the end we don’t have
like a specific time I I would say like
10 minutes or so okay should be good oh
Genevie says scissors help me a lot
that’s
wonderful okay so we are doing good on
time it’s it’s we’re about an hour in so
we’re we’re doing good okay so now we’re
going to cut uh the tomatoes I don’t
want them super small I’m gonna try to
cut them like the same size I would cut
the bread okay so I would say like
cutting
them I’m going to show you so before you
do it okay I think it will be
easier so I would say like this size
Okay so you sliced the Tomato in thirds
lengthwise and then you’re kind of just
cutting them into quarters each third
slice into quarters so they’re about
like an about an inch Cube yeah and I
just try to take this part yeah take the
stem off great so decent like inch
chunks of tomato I’m going to do that
for both tomatoes and put them in a
bowl I think I’m going to use
one this
one okay any questions so far so we
chopped we finally minced our shallot
put that into cold water in a bowl and
then now we’re just slicing Our tomato
removing the
stem um and just slicing yeah we sliced
it into thirds lengthwise for both
Tomatoes thanks Jamie so both tomatoes
are going to get chopped into like one
in
Dice and put them you’ll put the
tomatoes in a in a bowl yeah so here’s
the bowl for
that I’m getting hungry I know it’s
gonna be good yeah and that’s the thing
I love so much about our our virtual
classes is while we do while we do do
in-person classes you know the virtual
classes came out of covid obviously and
um but because of you guys because you
guys have so much of in uh interest in
this it’s a great way to really get all
the
Hands-On um
experience that you
know that you kind of hope for and then
you get all of the ingredient you get to
enjoy the whole meal afterwards so you
don’t have to divide it up into 12
portions for every every class
participant yeah so now we’re going to
cut the bread trying to reach as the
same size as the tomatoes that we cut so
don’t have to be perfect here okay just
uh make sure you use uh if you have a
bread knife cuz it’s easier and it
doesn’t like hair yeah uhuh so again uh
we’re looking for like inch slices of
bread but we’re not going to put the
bread into a bowl right because we’re
going to we’re going to actually like
toast them up on the skillet yeah that’s
true so we gave you I think four slices
of bread but you’re only using are you
going to use all the bread or just half
we can do it and in the end we decide
how much we’re gonna pour together with
the bread and if if you don’t want to
you can just take some bites in okay in
the middle so the recipe the recipe said
two slices of bread but we wanted to
make sure that you had enough bread um
so we gave you four um so feel free to
chop it all up um and then either you’ll
have extra
couton or you decide you want to add it
in um it’s up to you
guys um
so we’re putting the are we going to put
the tomatoes in the big bowl is that
what we did this is technically the big
bowl yeah yeah so we put the tomatoes in
the Big Bowl because um the small bowl I
guess we actually in reality we needed
three bowls we needed one for the
shallot water
and then a big bowl for the actual salad
components like the where the tomato is
right now and then we’ll need another
Bowl for the dressing yes that’s true
thanks for hanging in
there tally family says you can never
have enough bread winky face that’s true
I’m with you and this bread is so
delicious it’s really good and like we
wanted to make sure You’ ask for a
crusty crusty bread so the sourdough
bread that they have is really good
um so I hope I as I answered everybody’s
questions um so DHS said we have four
pieces of bread should we use all or
just two large ones and then do we put
the tomatoes in a big bowl or the small
bowl so use all the bread um we’re going
to kind of basically fry it up or Chast
it up um and then we put those Cho
Tomatoes into a big bowl here yeah so
okay so now that we do have the
bread uh in cubes we’re gonna heat up
the the skillet okay and add just a
little bit of the olive oil that we have
okay so how much olive oil you think
like a
tablespoon let’s see but I think it’s
going to be like two tablespoons like a
SE
okay okay yeah so like two table spoons
of olive oil from the olive oil
container that we gave you it’s going to
coat the skillet sorry here’s
the and I would also add a pinch of
salt
okay and add the
bread okay then you have this marvelous
sound ours is always heating up a little
bit faster than others so the two
tablespoons of olive oil and then once
that you want it to kind of like Sizzle
when you’re adding the bread and then
what do they look for they just kind of
want to have it like toast up yeah a
little bit Brown and you can see that
the texture will be changing uh so it
will not be so soft and we want them to
get a little bit Brown in kind of at
least two sizes you know okay so we’re
going to let a little bit here until it
um toast a little bit from one size then
we move a little bit let’s see how it
goes this pan sometimes bows in the
middle bows in the middle so we’ll just
keep an eye if it’s too hot we can
reduce and if we see that there’s not
too much olive oil for all the pieces we
can also add a little bit more okay like
so add maybe maybe add like another
tablespoon or teaspoon just drizzle
drizzling
around nothing’s better than
this
yeah and this is also like a really good
option for other salads in case you want
to do it and
oh it’s toasty
again ours always to really fast really
fast do you want a spatula or like a one
of these
yeah really fast let’s put a little bit
less
yeah so keep an eye out if it’s if your
bread is burning or getting too toasty
reduce the temperature because we do
want to be able
to evenly cook the
bread and This Crew tones you can also
make changes as well so in the end when
we finalize toasting and you can also do
with butter too um it’s a good option if
you mix it with Parmesan or some like
afterwards toasted like parmes Che on it
and when it’s still warm and you just
mix it with the parmesan
or also with some parsley really chopped
and it gets like more easy to stick to
the bread oh it’s so good that sounds
delicious and you put on top of salads
it just gives you a crunchiness and you
can also makes it more
spicy do you want me to increase the
temperature now A little yeah a little
bit so how’s everyone doing
is everything everybody in the same
stage good it’s possible we might run
over just a little bit with the risoto
but um we’ll we’ll keep an eye it won’t
take too
long awesome we late no no well
depending on how long the risoto takes
we might need a little more time 40
minutes 40 minutes yeah that’s okay
awesome Manuel great Shannon and Jan
J so keep an eye on your temperature
we’re kind of like um lowering the
temperature when it gets too hot and
then increasing it when we need it to go
back up so we want to make sure that
it’s not stagnant but not
burning
yeah has anyone made pan Vanella before
I made a
um panzanella before and but I also we
had um we had a recipe that we had just
started carrying these local cheese
curds so like these um that are really
good they’re they are great melted so we
did like a um panzanella but then had
these melted kind of like crusty chunks
of
cheese perfect and it was really good
something that goes really well with
this salad too is if you kind of mix
with the Greek
style so you can mix with um the olives
like black
olives and
also some feta cheese oh yeah oh it gets
so perfect that’s
fantastic oops
um Carissa says I’ve made salads like
this a few
times uh Aaliyah or Alia says I’ve made
it and I love it uh F family says make
an Indian dish that’s
similar um DHS says never made pantel
before excited to try
fantastic
fantastic so you can see that some of
them got a little bit like this more for
and some are
still really
white uh I think we won’t only want to
have
like in the middle you know okay yeah
yeah ideally have a little color on all
of them if possible let me increase
yeah um I’m so
glad and then it’s been I would say
maybe almost 10 minutes for the shallot
I don’t know we want to keep the we want
to keep it in the water until we’re
ready for it right yeah there’s no time
limit on that no no that’s okay
okay this looks good my gosh it’s so
tempting it’s like reminds me of like
little grilled
cheeses oh I love
Brett oh so you um we were talking
previous to the class starting and Julia
had said how um you had started a like
coffee shop on on the beach yes it was a
different moment of my
life so I I had just finished my my
graduation and I I was like after the
pandemic and I was freaking out and I
was like oh you know what I’m gonna I’m
gonna change my life my brother used to
live in the beach and he used to have
like the perfect life you know like it’s
summer he gets the guests because he
used to have like a hotel there and a
pizzeria too and when it’s winter he
gets to serve so like oh my gosh that
sounds like paradise so perfect and I
said why am I like wasting my life at a
concrete side and oh my God I’m going to
go to the beach and you know what I’m
going to open a coffee shop that’s
always been my dream so let’s do it
that’s fantastic I did it and the crazy
part is that the the season there starts
uh after Christmas so that’s when people
start to travel around and I got there
in the end of October so I had only
November to open a coffee show oh my
gosh and you did it and we did it and it
was crazy oh my God that sounds like
exciting yeah I was working like
247 and I not I was not only working at
the the coffee shop but I did like a
branch menu there and I was helping to
like recreate the
pizzeria menu so I was getting crazy I
bet that’s yeah you you’re you seem like
you’re always busy or like you find the
busy the things to do to keep you busy
and it’s that’s amazing oh my gosh the
the comment section that’s hilarious
that said gopad said I Jen am glad that
there was extra bread because some of it
disappeared smiley face it happened and
then Shannon and Jan J said help we
can’t stop eating the sourdough cubes oh
my gosh me too I might have to eat one I
must say like my boyfriend’s in the room
but if he wasn’t our uh house this half
of there there shouldn’t be all please
help yourself pick your favorite I think
we good okay I could see like most of
them are kind of it has at least one
side yeah Brown and if you pick they’re
kind of crispy yeah I think we’re good
great okay so we’re going to turn it off
so you’re like just wanting like those
you want it to look like a grilled
cheese you know where it’s like kind of
got that oh so good oh man all right one
more oh
yeah and no needed but it felt salty you
know I put a little pinch yeah okay put
a little pinch of salt I put I put it in
the beginning but you can add anyone oh
that’s good that’s really good and if
you want to add like any herbs dry herbs
fresh herbs or even um some black pepper
it’s it’s a great idea okay so I’m going
to place it in the Big Bowl we don’t
have to if you don’t want to let’s keep
it here okay we’ll keep it in the scalet
yeah all right until we’re ready yeah
okay so next thing so next thing we’re
going to prepare the vinegret okay so
the vinegret is basically a base of
dressing that everybody can do it and
it’s super easy and you can just use a
part of oily part to one part of oily
part to three parts oh sorry three part
parts of oil oily part and one part of
V yeah okay sounds good so for the acid
part we’re going to use the the lime the
lemon so we’re going to also use the
zest as I said so you can start with it
sounds good just taking the Yellow Part
always remember not to take the white
part from the
peel
great and we you washed it so feel free
to wash your your lemon if you haven’t
yes so we’re just going to zest the the
whole lemon and put it into that small
bowl that we talked about yeah meanwhile
our croutons are doing their
thing they’re getting they’re looking
good over there they’re looking
tempting a
lot I’m so glad so we had already had
our Tomatoes our shots are still good
they’re in the water
um so will we use all of the rest of the
olive oil will that be the base think
think so yeah I think we’re GNA use it
and if you guys like if you have
leftovers uh dressing you can keep it in
a container and use for a week or so
just so they won’t need to use
potentially all of the dressing yeah
it’s up to you and also it’s a good
dressing to keep in the fridge uh it can
be if you wait a little bit it will it
it can separate the oily part from the
watery but it’s just mixing again
shaking the the container and it will
imusify again
so uh let me so we’re all done with the
zest on the lemon so we’re just going to
slice the lemon in half and then ju what
do you think how are you going to juice
both of them uh let’s see how juicy it
is uh but I would say you can use the
whole lemon that you have there uh it’s
really big to fit in this I think is I
know use my hands um so I I placed the
hand uh to grab the
seeds Okay good idea yeah these these
lemons were
huge um they’re very
juicy and no lemons needed for the
asparagus right no think so yeah
good so it looks like we’re going to try
and
use both like the entire lemon you think
I think so
yeah small Seas they’re drinking so just
juice the whole lemon after you’ve
zested
it and if your lemon doesn’t fit into
your citrus squeez squeezer just squeeze
it into your hand to collect all the
seeds
perfect so now if you have have the
Whisk the whis oh yeah we need a whisk
yeah the
Whisk um we’re GNA also
add the D mustard that you have there
it’s only one
tablespoon it’s one tablesp or like a
half tablespoon half tablesp
yeah so all the Dijon is going to go in
see your lemon juice and your lemon zest
in that small
bowl perfect cre all of
it and if you don’t have a whisk
something that you can do that also it’s
very easy just grab
a a jar with a lid and put everything
inside and shake it really well so it
will imusify as well okay so a pin of
salt so not the whole not the whole
thing uh I would wait a little bit cuz
salt is tricky you can add more but you
can never take it out right so so maybe
just a couple pinches yeah of
salt and black
[Music]
pepper I would put everything that’s all
all the pepper all the pepper but as you
like maybe like half the salt
that we gave you so yeah but if you like
salt then do your thing and feel free to
put all the salt we just did half and
then we’ll maybe add more once we taste
it yeah so the olive oil you can put
everything
okay rest of the olive
oil and the garlic we
can peel it okay so the two cloves of
garlic
are going to go get you things like
minced you can minced you can uh grade
yeah in
any like I I can use the zest the
microplane
okay um oh that that’s going to be
interesting like if you if you have a
garlic that shows the Sprout here in the
middle it’s always good to take this out
the Sprout yeah cuz that’s what it gives
the garlic a really strong flavor after
you eat them interesting yeah so if your
garlic is sprouting feel free to take
the Sprout part off because that will
give that burn yeah um that you maybe
don’t want that’s good to know
yes any questions so far you guys doing
okay
so we added um the all the olive
oil
um so we added all the olive oil the
Dijon all the pepper half of the
salt um all the lemon all the zest from
the lemon and now we’re chopping up
we’re going to mince up our garlic Chris
I had a question saying sorry
just um I’m GNA use the knife just
because I cut it to take the Sprouts off
so it’s going to be easier so just cut
as as you smaller as you can don’t need
to be super precise chissa says if we’re
planning to save some of this for
tomorrow would you recommend mixing it
now or saving the vinegret until
serving uh you mean all the
panzanella I I think or the dressing I
would say Chrissa if you’re gonna make
some of the
if you’re going to have serve some of
the panzanella tomorrow I would mix
tomorrow mix tomorrow keep them things
separate yeah um and then definitely
keep the bread separate because it will
get soggy exactly like I would keep like
the way we’re doing now I would keep the
tomatoes uh in a container in the fridge
I will keep this um dressing in a in a
jar in the fridge and the bread out of
the fridge um probably in a zip lock or
something so it can remain
scrunchy uh and the dressing if it
separates by tomorrow you can always
Shake again and and we’ll be together
again oh um I think we did Karen was
like I thought the Clic was for the
Skillet um for the for the bread which I
think you can do it too maybe I thought
about it but I I don’t know but you can
use both ways
uh when you’re do it an a skillet I
would add in the end I will not add in
the beginning because it can be burned
okay so it gets a little bit bitter if
you burn the garlic but once if if you
prefer to use it more Rose garlic than
um raw garlic because it’s strong you
you can use it in a skillet in the end
yeah so I think we I think we forgot I
think it’s in the um recipe that we
would do the I had forgotten I forgot
about that but we’re just going to chop
it up and add it to our dressing um so
if you do like cooked um garlic you
could um you could heat it up but I
think we it will be just fine this way
yeah and now we GNA save the the shots
that we okay um get your strainer yeah
here we
[Music]
go just rinse that really quick yeah so
we’re rinse in the same seeve that we
used for the panzanella just
to the gelatin got sck oh let
me that
okay up it’s too
hot so we’re going to strain the shallot
okay
perfect going to put it together with
the vinegar
yummy
okay now it mix
everything until it’s combined
look at that that looks so like
emulsified already yeah you’re GNA see
the texture changes a
lot so we’re just whisking everything up
and then what about the basil does the
basil go in um like as leaves or do you
chop it up or yeah I I like to chop part
of it and then we use the whole leaves
in the end just to make it more pretty
nice so you can see like it’s super
creamy yeah and it gets a totally
different texture than the beginning
yeah that’s
great and making a mess that’s
okay all right here we’ve got a tra over
here okay
so should we taste it
yeah we’ll keep an eye out for if it
needs any more
salt o looks so good you
guys
oo really
nice
M I think I need a little bit more salt
okay
got
it we’re doing a couple more pinches of
salt um and so the shallot is going to
go right into the dressing yeah um so we
put um the sh we strain the shallot and
we put it right into the um into the
dressing and so we whisked it up and it
almost like helped it
emulsify um gbad said it’s good with
croutons I’m so glad you guys like the
CR that’s such a isn’t it just like a
simple pleasure you know so good so with
the basil leaves we’re going to separate
them from the same okay uh oh it smells
so good great barely touch them and they
just relee yeah release all the the
smells so great one little trick if
you’re ever using fresh herbs for
cocktails or you want them to be
activated TCH them yeah you slap them
you like hold the you hold them in one
of your palms and then you just slap it
and it yeah and it just they
just so the most beautiful leaves we can
separate like for the end okay I know
there’s always the beautiful ones you
know yeah and I try not to give you um
any that have some black or brown spots
but there are a couple I’m seeing so
sorry about that but it depending on how
bad it is is you can utilize them or or
discard so so okay now that I separate
the leaves I I put some whole ones here
I’m gonna slice them oh these ones look
cute too a so you have about like maybe
like seven like perfect little leaves
that are going to be a garnish and then
the rest um you’re just GNA slice them
thinly or yeah you can slice them or
even tear them like this uneven don’t
have to be perfect okay I think I will
do this way R style yeah just teum yeah
great Carissa this um you had mentioned
about um preparing some for tomorrow so
basil the more you chop it the it might
turn black so yeah maybe leave some
fresh basil um to incorporate or you
might be able to put it in your dressing
um to hold it will kind of keep capture
the flavor and keep it from going black
um if you put it in your dressing but
you kind of just wanted to mix it your I
will keep it fresh by the the time you
serve so it can release like the
powerful
smells by by the time they’re being
served so now we have this bunch of
Basil we mix them with the tomato
es so just put them there and for all of
this I would say we can wait until the
end to mix it up everything and they are
good to be served great okay uh with the
result okay so if as I said if the
dressing separates the the olive oil
from the rest we can always um whisks
and make it get together again um you
said can you use stems so typically we
don’t but you um you could use for
making like vegetable BR or something
like that but I wouldn’t use right now
yeah just just for texture I would say
yeah there are some of you that got like
really big stems and they’re almost like
Woody so I wouldn’t use I wouldn’t use
those um but if anybody uses them for
something feel free to put it in the
chat I’m always really curious about
here I put the the good leaves in the
small empty container just for us to for
garnish yeah so we put majority of the
basil in with the tomatoes and then kept
a little tiny stash of our pretty leaves
yeah for garnish okay is it time for
risoto yeah it’s time okay you guys um
so let’s talk about the risoto and what
you’re going to need so we’ve got some
things over here so you’re going to need
um a small Skillet or if you want to use
the same Skillet that you did the P you
can do that um let’s do this way we can
use the same uh Skillet we can pour the
the bread with the Tomato as the tomato
is not releasing too much uh okay great
uh liquids yet so we put on top so it’s
not going to absorb the liquids
okay so we did put the yeah put the
bread in with the tomatoes because
there’s no dressing on it yet so it
won’t get soggy yeah okay so with the
skillet we we’re GNA prepare first the
the sparas that we going to use in the
rerto okay so I believe we need to wash
this yeah so we’ll wash the sparus I’ll
talk to you about what other stuff
you’re going to need so we’re going to
reuse the same Skillet that we did that
we use for the bread and that’s going to
be for cooking up our asparagus you’re
also going to need
um a kind of
larger
saucepan um for the
risoto okay and I would say small ones
too so can War up the rough oh yeah okay
um plus so we’re going to need a bigger
saucepan or like like Soup pot for the
risoto and then a
smaller
um smaller pan
yeah we can take this one you can also
use the one you use for the panacotta if
you want um but we’re going to heat up
the broth yeah because I think as you
add as you making the risoto you need to
just incre kind of continually give it
more liquid and hot liquid yeah okay so
technically three pans a
skillet a stock pot or soup pan or a
larger sauce pan and then a smaller
sauce pan yeah okay if you want to do
the Roto in the skillet if it’s big
enough to fill up all the the rice that
we’re going to use you can do that okay
uh less things to wash in the right so
well you can do that yeah you just need
a big a big enough yeah big enough
container for the two cups of um rice
which be pretty much yeah you just have
to uh imagine that it’s going to double
the size um so it’s going to be more
volume that the one we have uh
dry uh so yeah just find a and N just
answer your question we did put the um
cubed bread in with our Tomatoes just so
we could reuse the skillet
again okay yeah all right so you washed
your asparagus what other things do we
need we can move this out of the way if
it helps yeah let’s take this and I
bring all the other ingredients
here all right so for the risoto we’re
going to use AR Boral rice white white
wine and then we’ve got um two things of
broth we’ve got whole
container of
broth as well as a smaller two cup so
we’ also got H
shallots
bre garlic th
butter and pepper and then we’ll also
probably need salt yeah and then we’ve
also um we forgot to put this on the
list but you’re going to need to a
peeler if you want to peel your
asparagus and then a
bowl okay okay okay how you guys going
are are we on the same triack I think
we’re good yeah yeah okay so I think the
first thing we should do is warm up a
little bit our broth okay so all of the
broth go into the sauce pan the saucepan
and then you just want to keep it like
you just you want to get it hot is that
right
yeah so we’ll put in the whole whole
container of your broth whether it’s
veget vegetable or chicken as well as
the two cups that we
portioned in other
container got a spoon if you want if
there’s sediment on the bottom feel free
to scoop that in there
you got it
great because that’s all the
flavor Okay so we’ve got one stove top
that’s going to be heating up all the
broth
um all right and we can kind of just
keep an eye on that we don’t want it to
be boiling but I do have it on high to
heat it
up okay all
right okay so now I think we can start
with the asparagus and the idea I have
for the asparagus is to use some of them
to decorate to make it cute in the end
and part of it is going to add flavor
and a little bit of texture inside the
res nice so as you like I would say I
would keep the most beautiful ones for
putting in the end so keep them whole um
um Family you’re going to use both
containers so you’re going to use the um
packaged container both packaged
containers one the two cups and then the
whole other container so all broth goes
into a bowl or into a saucepan to be
heated up yeah okay so we take the
bottom part out okay chop it off chop it
off and I wouldn’t uh
I I don’t like to do this napping
because sometimes it takes more than you
need uh so you can also use the pill if
you think there is more fibers than you
want to and you can
see
uh how how the fiber the fibers are
present by the color it presents so it’s
more it’s less green it’s more like
purple or white and then it’s get it
gets bad when you’re chewing you know
uhuh like too fibrous so instead of like
doing that snap method where you just
like Snap the asparagus and let it
separate you’re just going to chop off
the bottoms whenever you know wherever
you think the toughest part is and then
all you’re going to do is peel just the
bottom yeah and if you if you’re peeling
try to be delicate so you don’t take too
much of the the asparagus you know you
want to keep them kind of green uh you
don’t want for example if I go too deep
starts to get white you know so you want
to be delicate and take Only The
Superficial
part
great so you separated half the
asparagus
um I’m going to do this step with all of
them okay uh and then I’m gonna
show you how we can
proceed
sticky and as I was saying like the
rerto it’s a really how can I
say simple recipe that you can change as
you like so for example if you want want
to add different flavors in the broth
you can also do that to add color to for
example if you want to make it with
saffron and get a really yellow Roto
it’s really nice uh you can put the
saffron in the broth and and the resoto
will look
amazing uh you can also change by the
way you start like you’re going to start
with the sparas to give a little bit of
flavor but you can also use pumpkin
puree or any other vegetable if you want
to make a pink Roto you can do with
beetroot um oh yeah you fun yeah you
have a whole universe to create
different
rortos and even the simplest ones like
if you want to make it blend and only
cheese on it and butter why not it’s a
great
call so we’re just um continuing to peel
the bottom of the asparagus if there’s
really tough bottoms feel free to cut
them off um cut off the bottom part but
they are looking really
good there is one Roto that I really
love it’s the nuts one so I make like a
mix of nuts
and it gets so amazing and you mix with
cheeses so it gets creamy but you also
have the crunchiness from the nuts love
that that sounds like so delicious
because the risoto already has like this
like creamy nutty flavor so that’s just
fantastic so guys we’re going to be
we’re going to go a little over time but
um you let us know um if you have uh
anything after this and we can kind of
talk about the full process um in case
anybody has to to cut out at five but um
we’re gonna I guess the overall process
you want to describe that a little yeah
so now we’re only going to grill it the
asaros a little bit with some butter and
salt just to change the colors we don’t
want to leave them too uh soft so just
scare them a little bit with the heat
and part of them going to keep them
whole and part of them that we’re going
to slice a little bit so we’re going to
incorporate uh in the end in the risoto
so once we did the aspargus we start the
resoto from the beginning without having
any aspargus in the rotto yet okay okay
so for the risoto we start with uh the
butter and the garlic and the shallots
and we make them a little bit uh
translucent you know then we add the the
rice and we add the white wine and the
white wine we want them we want the whes
to the the wine to release the alcohol
so the alcohol can
evaporate but the flavor remains so once
you see that the wine the wine is kind
of almost dry uh then we start adding
the broth and then we mix and then we
add bro and then we mix again and then
we do all this process mixing a lot
because this mixing will release the
starch that contains in the in the rice
so that’s the star that starch that will
give you the creaminess in the end and
in the end we add the cheese and the
butter to make it more creamy more
perfect and the asparagus that we’ve
already cooked yeah that’s delicious so
yeah the O uh our broth is getting hot
so I’m gonna just turn it on way low
yeah okay so yeah the premise of risoto
if anyone’s not made it before what’s
interesting about risoto is you want it
to basically get thirsty and you give it
water you give it little portions of
water at a time so instead of adding all
the broth all at once you want to just
only give it smaller portions so you
might need a ladle I would say will they
need a ladle for helping like to yeah
that’s true or or will you just pour the
broth in yeah how do you you can do both
ways if it’s easier whatever it’s easier
for you but let’s start with the
asparagus
uh um I would
say so um
if
we we might have actually most most of
the garlic I think for most people have
I might have accidentally given our kit
more garlic than everybody else so it’s
possible um that we’ll just need need to
use the shallot so if you don’t if you
don’t have garlic left over that’s okay
we you’ll still have I think um like two
to three
shallots um that we’ll use so with the
butter I cut like uh one and a half T
teaspoon tablespoon ta yeah perfect
tablespoon we’re going to do the
asparagus first so one and 1 half
tablespoons of butter into the skillet
and then we want just like high heat or
uh medium
medium do like
that
um and then you wanted like five of the
really nice asparagus to stay whole and
then the rest is going to be kind of
like chopped up yeah so we’re going to
start with the whole
ones
um
so we can start putting them there and a
pinch of salt and
pepper just until they change a little
bit the color okay
so right now we’re just doing the like
five really nice ones that are whole
little butter salt and pepper
pinches and then you want me to heat
bring the heat up
yeah it’s always funny when we have to
cook in a different new kit
so this amount of butter that remains in
the skillet it will be good for us to
start the
rerto uh so we can it will not be too
much you know oh so whatever flavors we
have in the skillet in the end we can
use and if you’re going to use it the
other sauce spin to make the rotto you
can scrap out this this fat this
Co so we’ll still have flavors from the
asparagus and sounds good so I’ll just
repeat that so um we are probably going
to scrape off any remaining butter and
spices that we put left over from our
asparagus and use that to start our Boda
so I think we can also slice these okay
once those are getting
ready and how big just to be kind of
cute I would slice them like this not
like this okay like angled yeah angled
like this
yeah so maybe like
quarter quarter inch angled
slices for the other remaining asparagus
beautiful okay
so I would say these are almost ready we
don’t want them to be uh too cooked okay
we want them to hold the texture and
they need just like a plate yeah so we
place them PL so our whole ones are done
CU they’re like beautiful
tender and then we’ve got the rest
chopped up that we’re just going to
replace come right
in and now it’s asparagus season we’re
just getting in all of our local
asparagus are you g to add any more
butter or we should be
good I think we should be good you happy
with the heat or it too hot yeah no it’s
okay
so I would put a little bit of
salt okay little salt and pepper
yeah you
[Music]
feel this looks so good yeah are you
guys doing
okay so we’re on to sautéing the other
half that we chopped up of the
asparagus we kept the same amount of
butter we didn’t add any more butter but
if yours is dry feel free to add a
little bit more
yeah and it’s nice and bright it’s so
interesting that you can really tell
when the
asparagus um is cooked because it just
totally changes color yeah so we don’t
want them to be overcooked so once they
change
colors uh we can
separate and put it in a bowl or in the
same plate as the other ones just
whatever it’s easier for you okay s
good so you see that we still have some
butter in here and we can turn it off
for now because we’ll just get the
shallot yeah chopped
up
okay so you said that they they won’t
have more garlic right so if anybody has
garlic like feel free to add it to like
add a clover to yeah
um Chop Chop that up does anyone have
any garlic left let me know um I can’t I
can’t quite remember what I told you
guys but you might have already added it
into your dressing yeah that’s totally
fine uh once I had a I saw a chef giving
a cooking class and he said like you
should never put Garlic in a
roto I thought to myself like you should
put whatever you want in the reso if you
like
to I love garlic I really think it gives
a really good flavor and self flavor is
not super overpowering like you should
know how to use it right but if you have
yeah I think we I think we only gave you
guys two but if you do have garlic and
you you’re a garlic lover I know that
there’s been previous classes where
they’re like they can’t get enough
garlic so um I think we’ll just maybe we
can do it without garlic since nobody
else has it so um right now we’re just
chopping the um we’re peeling the
shallot and then how are we going to
chop it the same as before or do you
want it a little bit bigger chunks yeah
I I I think like we could choose
whatever we want but for this case I
would uh slice a little bit bigger than
the ones we had okay um um like a small
dice
yeah and these are just like the tiniest
shallots they’re super tiny so
delicate you know that is super hard to
get shallots in Brazil is it yeah we
don’t have them like hard the first time
I used it was when I was in Canada and I
was like sh because I saw in like uh
cooking
recipes like weather yeah yeah yeah you
need that cold weather and it takes a
long time for onions to grow um same
with garlic like here you plant it in
the fall and then needs all winter and
then only maybe in June or July does it
really is it time to like har it um
garlic in Brazil is one of the most
expensive uh crops to FL it’s really
crazy expensive you have a lot of
Investments soon yeah is it just because
of the weather like the climate is just
for garlic because it’s maybe so warm
exactly and in Brazil you don’t have the
winter to break down the cycle of fests
yeah so insects they just multiply as
crazy and you guys but in in Brazil
there’s so many things that can grow
it’s fantastic like the fruits are guys
I must say that you never taste a a real
banana oh I know really like the banana
here it’s sorry I’m sorry but they don’t
taste like banana yeah it’s yeah that’s
it’s not the same and just like how many
oh papaya yeah it that that here also
it’s like it does not it almost tastes
wrong sometimes but um it’s amazing the
type of fruit that’s available and like
or even just the fruit that so sensitive
that it can’t it can’t handle the
transportation yeah um like mangoos in
Brazil we used to have we we have
mangoes like everywhere like you can
find in the streets mango trees and they
are so tasteful it’s so amazing so we
just put the shallot back
into the same Skillet but then will
we are you thinking that sorry um there
we go are you thinking that we’ll use
this
Skillet until we decide to move it to
another I think we can use this for the
risotto I think we’ll be even more open
for the guys to okay to follow yeah okay
but if you want you could
use yeah the ones you have like if you
have a a big sauin like a Big’s this
one it’s a good one ser
but okay if you think it’s good yeah
yeah great we
can yeah let’s see so if you’re going to
be using if your Skillet is very small
um then I would say start to sauté your
shallot into uh one of your stock pots
um but if your Skillet happens to have a
lip like a larger lip like ours um feel
free
to um use the same Skillet yeah do you
think yeah yeah maybe safest option just
to have because two cups I made risotto
with like one and a half cups and the
amount of the amount that it grew was
impressive yeah they double size and I
always every time I cook risoto I’m
always like oh it’s not enough rice not
enough rice and I put a little bit in
the end I end up with leftovers for the
whole week yeah yes yeah so you guys
will definitely have leftovers we um so
Manuel you said can we add garlic at the
same time as shallot yes perfect and
then are we going to add more butter
yeah we’re going to add like almost two
tablespoons okay two tablespoons yeah
two tablespoons to the shallots and we
kind of you were so good at not wasting
anything so we uh scooped all of the
we’re we’re using all of the residual um
oil or butter from the
asparagus okay guys so with us you doing
good it’s gonna be so
tasty I’m excited and hungry yeah yeah
it’s always amazing it’s so nice to uh
cook all together good good Chrissa says
keeping up good
job so Riso I think it was first recipe
I learned to like the first recipe I
like to to cook for friends and family
you know because it’s easy it’s quick
and everybody loves risoto like who who
doesn’t right and you always have the
chance to make it different
so so good yeah Shannon and janj says
we’re still chopping the shallots so no
worry just a small dice on your shallots
so peel the shelves like you would an
onion chop it up into a small Dice and
then um put it into so whatever you’re
working with you want it to be large
enough almost to handle like a casserole
or like a pasta um so using like a soup
P Soup pot or like a really larger sauce
pan will be um necessary like a dutch
oven if you have a dutch oven that’s
I’ve made risotto out of Dutch ovens
before so you’ll add your two chopped
chots to um with the two tablespoons of
butter and we’re just going to simmer
this
um beautiful we’ve
got check on your broth make sure it’s
not boiling I had to I had to turn ours
off because it was and I didn’t heat I
didn’t reheat it um so it’s still pretty
hot um should be fine
yeah it’s very hot still so we’re good
so if you see the shells they are
starting to change a little bit color
and we don’t want the butter to burn so
we don’t want the butter to turn like
brown or something like that yeah so
once you see everything has changed a
little bit we can add the rice so we’re
going to kind of like toast the rice
right yes that’s it
so I don’t know if you guys are used to
wash
rice uh in Brazil like the normal rice
we use every day we usually uh rinse it
a little bit uh but this one we never
wash it because we don’t want to take
any starch starch from it yeah uhuh and
it probably washing it doesn’t help to
the toasting process you know yeah so
having it dry and toasted is good what
kind of rice do you typically use in
Brazilian food oh the Brazilian one uh
is I I don’t know the name similar to
the Basmati or the Jasmine yeah but it’s
it really gets like not clumped together
it gets like separated yeah I never
found the the exactly one we used there
but the normal food we have like every
day is rice beans salad and the protein
like so good yeah so
fresh um we’ll have to have you back for
to do a Brazilian yes Brazilian recipes
oh God I don’t know if I am it’s because
I am Brazilian but I would say we have
one of the most amazing Cuisines like
it’s so flavorful we have so many
backgrounds put it together so it’s a
mix of culture that just it’s really
nice that’s beautiful and every part of
Brazil because I don’t know if you guys
know Brazil but Brazil is huge enormous
enormous and like the Amazon and the
coast and like just it’s like such a
large portion of South America yeah and
I would say that every region in Brazil
it’s a different Brazil like you cannot
say it’s only one country one people one
culture no it’s totally different North
from the southern part from the south
part and it’s totally different so I
know you said the that you’re where you
started the um coffee shop was on the
North along the coast is that where
you’re from or is what what part um I am
more from the countryside so it’s more
the region that they grew coffee and
they have one of the best cheeses and
it’s more like a
really country food you know yeah that’s
gorgeous large farms and this kind of
things it’s known as the state that has
the most amazing food in the country so
I came from the right place yeah well
we’re glad you’re here and it’s so it’s
so nice to have um all a lot of our
teachers come from you know some of them
are are local but we love having like
different um teaches from all over the
world and so we had like
Nigerian uh teacher we’ve had Ethiopian
teacher we do regular classes with sisha
who’s um from different parts of
India um we had a Ukrainian teacher last
year um we have um someone that teaches
like Chinese and Japanese Cuisine so
we’re always looking for more
instructors and we love having a kind of
a medley of of different teachers who
are passionate about cooking because I
mean there’s so many different types of
Cuisines that it’s so exciting to have
and it tells so much about the history
of that people right right and it’s it’s
really amazing yeah and yeah I would be
happy to teach you guys more about the
Brazilian cuisine would be amazing so
guys here what we want to see is that
you you will note that the grains will
have two colors inside there is a really
uh white part uh and in the edges you
can see that it becoming a little bit
translucent so that’s when we want to
add the white wine um quick questions
from Manuel sorry Manuel I just seeing
your post said missed when rice was
added so as soon as the butter and
shallots are kind of like you feel like
they’re fully cooked and before the
butter turns brown you want to add all
the rice and just start to toast it up
until you feel like the
um it does smell so good Karen this
smells the best so we you want to add
your rice without washing it just pour
it straight in and you’re going to kind
of toast it up what I noticed is that
the the rice kind of gets
white um and it’s starts to smell really
good
um so and some of them could even like
get actually toasted a little bit like
change color but ours had been toasting
for a while so we’re adding gradually
our wine and it’s really nice to start
with the wine first before the broth
because that will kind of like open up I
feel like the grains and they’ll kind of
absorb and also adds up a acidity to the
the prepar
and if you’re doing something that it
takes a lot of uh fat as we are doing
the rotto it takes the butter it takes
the cheese is also uh it’s always good
to MH the the fattiness with something
acid so you can balance the flavors so
with the risoto we always use the white
wine for that uh because we also use a
lot of
butter uh but also something that I
really like to do and depends on the
flavor you are doing your boto it’s
adding a little bit of lemon in the end
oh um but it’s it’s optional today if
you have lemon leftovers uh left from
the ingredients you can also do that or
even eating the dishes together you know
will help a blend yeah isn’t it amazing
how the the risotto so we’re using this
arboro rice which is particular like
really needed in order to make risotto
to have this arboro rice yeah um but it
just so thirsty like we added the whole
um container everything and it just like
wants more yeah so now you see like the
wine is already absorbed we are ready to
put the broth in it so let’s
start with move this closer to you if
you want yeah um um
so how much broth do you add at a time
so a badle yeah it will depend we’re
going to see but now for example I added
like a cup I will
say it looks like a cup like this yeah
uh I added this and then
I I see how the the rice yet is
absorbing and I mix all the time I steer
it
and I want to make the grains like uh
moving between them and releasing all
the
starch so and you’re using a spatula so
that’s probably what you recommend right
because you can you’re scraping the
starch around so you see that it’s
already absorbed yeah like all the broth
then I add it again and you’re going to
have to be kind of like on it you don’t
want to when it starts to get thirsty
and you’re you don’t want it to burn so
yeah um you’re going to have to keep
scraping the bottom just to make
sure um oh but look at that that’s
beautiful
yes everybody doing
okay yeah tell us how is
it are you guys already adding the
broth Shannon and Jan still toasting
their rice no problem
we toasted the rice for maybe like a
couple minutes
yeah so then after toasting the rice
you’ll add the wine
gradually and then you’ll start to
realize like it it’s so interesting is
anybody do making this bzo for the first
time because it’s actually going to be
really fun it’s almost like it tells you
when it needs when it needs it and this
is um something I I find this this kind
of concept of like adding it adding
liquid when the dish is thirsty is
something that is traditional to
Ethiopian cuisine and the way that um
one of our instructors makes his lentils
and so he does this really really
intense uh tomato Burber like Peppers
Peppers Blended um uh lentil dish um
with the I think I think he usually uses
like green lentils um
but he does this type of technique for
his lentils where instead of adding all
the L all the water for the lentils that
you’d ever need for the dish he adds it
as it’s needed so and it still makes it
like that starchy but thick yeah um so
it’s a really good
technique
um oh let’s see let’s
see um oh I’m so glad there’s so many
people that are saying this is their
first time I’m great that’s great that’s
great hi Kayla
um Kayla takes so many classes it’s
always good to see see you sign up um
Jamie that’s fantastic first time and
then you’ve got a funny face she’s like
first time so no worries you just uh add
broth um keep it from burning by adding
the liquid um and you want this like to
be kind of a high simmer like a constant
rolling boil or constant rolling simmer
is the type of temperature you really
want for these um and then Shannon and
Jan says first time for us too thanks
for bearing with us oh my gosh we’re so
glad you’re here
um Alia or alah I know you told me how
to say your name I’m sorry if I’m
mispronouncing it um we made a risotto
in the past uh past Common Ground
cooking class I know that’s so great um
T family were crazy about Indian in
Ethiopian food didn’t realize there was
an Ethiopian in class we haven’t had
tesy teach in a long time but we have
some of his recipes on our website so um
if you um if you search our website
we’ve got all of our previous cooking
classes at least the virtual ones
recorded um and there’s some from even
like our inperson classes that we’ve put
up so type in
Ethiopian um in our on our website and
it will bring up previous classes um but
yeah his uh he’s he’s retire he’s
retiring so he hasn’t taught in a few
years um and then Nuri is also uh their
first time so that’s so great so we’re
adding more liquid are you adding like
the same amount of broth every time or
you just kind of increasing slowly yeah
I’m adding the same amount and as soon
as I noticed that it’s being absorbed I
add a little bit more and you might you
guys might notice is that I didn’t add
any salt yet uh so I always prefer to
add the
salt close to the end but not all of it
so right now I think it’s a good moment
to put part of the salt so it can start
like beaing the
flavors uh but I wouldn’t come to the
right Mount yet because normally when we
are doing risotto sometimes we use a
salty
cheese and we don’t want the risotto to
be too salty after we add the cheese
gota so you just added like several
pinches so several pinches of
salt um oh and then nor says when do we
add the time at the end or were we
supposed to add it already in the end
but not not when it’s like about to be
served about to be served okay so not I
you can do about to be served but we
want them to release more
flavor uh so I would add in almost one
of the less scoops of broth that we add
we also add the the th and it will be
fresh and it it will release the flavors
at the same time so if we had in the
beginning I would I would basically put
with the with the butter so we can
release the flavor in the butter because
some herbs like Thyme and uh um Rosemary
for example they’re oily herbs so if you
add them in the butter it will release
the flavors in the butter and it will
make like a a thyme butter rosemary
butter you know so strong but if you add
like fresh herbs like parsley or
cilantro in the butter it will burn so
you won’t have the freshness in the
flavor so it’s Al always nice to put
this fresh herbs in the end yeah but as
the time it’s it’s quite in the between
uh in the middle of both I like to put
like when it has uh enough heat to
release release the flavors but also
maintains like the color and each
flavored you know no that makes
sense um Karen says my daughter has made
a rams and mushroom Roto that’s amazing
I don’t know have you had ramps before
they’re like the wild they’re like a
wild garlic onion like they’re they’re
in the aliam onion family but they’re
like what people forage um around in
some of the like one of the Native
onions that’s kind of hard to find uh
ramps um so you can use the greens it’s
a it’s kind of like a rare but it’s
really like a perfect uh um spring it
comes out in the spring it’s like one of
the first things so I know that there’s
been ramp for it that’s amazing uh oh
good Alia that’s wonderful I’m glad I
said it right um and then Nuri says oh
yeah you already said about the time so
when it when it is time to add the
time uh do we will we just pull all the
little leaves off of the stem yeah we
basically hold the stem and uh kind of
spinch yeah the all the leaves from it
okay because the the stem is really
tough and not pleasant to
to we don’t want them in the
Roto great but also it’s always nice to
have a small spoon so you can try the
rice as you cook to understand how is it
being cooked and the texture that you
want um in my point of view I I don’t
like the rotto to be so so soft you know
right um but not crunchy yeah not CR you
don’t want them to stick to your yeah
yeah okay good to know I like the
alente uh version as we may say but it’s
it’s depending on the person like my
mom’s really like them really soft
and I’m always like don’t do that please
yeah she likes that
way um Ryan had a question will we use
all the butter
uh I don’t think so unless you really
like butter but so would we use like
maybe like two more tablespoons you
think I think yeah maybe one and a half
uh in the end as the cheese is already
really uh creamy and buttery I would not
add but to be honest I I would say that
most of the recipes people use use a lot
of
butter um so it’s up to
you and there’s a lot of different ones
I’ve seen like some even use like heavy
cream at the end and but I there’s
nothing better than butter
um yeah butter and a greate cheese I
think that’s the best combination to any
rotto if you haven’t taking out your
your Bree from the fridge now would be a
good time ours has been sitting out
because it’s really good to have um the
cheese sit out before you use it it’s
not the end of the world it will
definitely still get heated up but um
take your bre out I’m going to try the
rice just to see the texture we
have I think we are almost there that’s
great do you usually use all the
broth yeah right usually yeah and if I
run out of broth you can always use what
great you know you don’t have to have
like all the amount of broth you need so
would you suggest maybe so depending on
how long you’ve been putting your broth
in we’re uh we have about like maybe a
cup and a half maybe like a cup and a
half maybe two cups left of broth here
I’ll show you um so if you wantan to if
you’re at that stage and you want to
start
testing by trying just a couple couple
grains of your of your rice just to see
where it’s at um that’s
good and then you’re reducing the
temperature just I’m going to reduce
just a little bit so I can work on the
time and um and also is slice the cheese
so just so it can be ready for me when I
need it so you don’t have to worry about
like a little little bit of moment that
you just don’t mix it just make sure
it’s not
burning uh but you can do like both
things at the same time you know yeah so
as long as you have enough
liquid um you can work on other things
so you’re going to just kind of
gradually put in your time yeah so what
you want to do is like hold the steam
always like in the top uh and then you
just do like this and you take all the
leaves so these KN ones it’s okay and if
you take a little bit of the the the
young part of the steam it’s fine
because they’re soft great and will you
use do you want to use all of it or how
much how many sprags do you want to use
um I think I think we can use all of it
okay so we’re using maybe
like four five four or five
sprigs some of the sprigs have more
sprigs on them but yeah yeah if you like
time use it if you’re not a big fan it’s
okay so again we added the sprigs we
didn’t add the stem we took the the
leaves the time leaves off the
stem um and about we’re probably going
to add all that we were given in the kit
so about five
stems five sprigs yeah I would say so
yeah let me count the it’s already
smelling so good yeah I think we can add
more liquid more
liquid
mm and then when they’re done with the
time you can also save some like one for
the end so you can just like garnish
okay yeah so save one for the
garnishing that’s cute that’s a cute
idea um and then how do you typically
recommend the cheese be cut up uh like
just cute like chunks uh to be honest
they will be melt in the middle so I
wouldn’t mind mind I it’s just like the
time that it takes to melt it will
depend on the size that you cut them
right so let’s
see I think I will I will do like
slices oh my gosh that looks so good oh
if you have to be tempted to
[Laughter]
try that’s okay
so you’re just slicing it into like
quarter quarter inch
slices I’m watering my mouth oh my
god um so you use all of your cheese so
everything that you’ve been
given I’m going to try just a little
tempted
so if you try the cheese that you’re
using it can be debris or in another
case if you’re using another one
parmesan cheese are always really salty
yeah so that’s why we want we want to
correct the salt in the end we don’t
want um the Roto to be salty after we
add the
cheese perfect but the brie is usually
not too too salty yeah no it’s really
light in that
way let’s try the rice see how the
texture is this looks really
good I don’t know if you can see from
the photo but we’re it’s really um
coming together and what kind of can you
describe the texture a little bit on
like what you’re looking for is it done
you think or it just needs a little more
oh I think it’s is it good is it really
is really
good so the texture we won I think we we
still have a little bit but we have to
count that the heat we remains on the
rice so it will still be cooking even
after we turn off the heat you know so
you still want it to be a little T tacky
yeah a little
bit but I I was to feel the texture of
the rice I don’t want to smash the rice
with my tongue you know uhuh like have
it be puree yeah I want to feel but I
don’t want the the rice to
be like you can feel and stick to your
teeth you know so it’s almost there
almost there I would add a little bit of
broth uh and something that I see common
in
for example cheap restaurants that I
don’t like eating
Resort they usually serve a really like
tough Roto that is like a amount of rice
and you don’t want risotto to be like
that you want the rotos to be soft and
when you place them in the plate they
just like melt and lay down in the plate
so when you go to a restaurant you have
the right to just
okay you want Theo to be laying down in
the plate and be really
creamy because that’s that’s what makes
the Roto a really good Roto the
creaminess so when we are almost done we
don’t want the risoto to be uh already
like looking how can I say like like
puree or like yeah like
together you know we want them to be
more creamy than we want in the final
result just because the start will still
continue to absorb all the water
so before we turn off the heat we still
want a little bit more creamy than we’re
going to serve and risoto is one of the
recipes that we need to serve IM
immediately like we cannot wait and if
we wait we have to add more broth and
heat up a little bit more so depending
on the time that you’re going to serve
yours uh think about this like you’re
gonna if you’re gonna wait and you have
to
reheat um try to make it less um more
alente yeah more alente and then you
finish cooking when you have to serve
does it make sense yeah okay how’s that
does that
sound should we add you can add the rest
do you want half and half like or all of
it
okay so we’re almost completely out of
our
broth there I’ll get
this so now we can add the cheese okay
because the texture for me for the
grains are really good like you can feel
the texture of the rice but they’re not
super sticking to
your and like check your salt levels too
and you can add some more salt if you
need to but you’re just adding the
slices yeah um and we’re going to use
all the cheese and I all the cheese and
you put them there and let them melt and
there’s no problem if you if you find
some bigger pieces you know as they have
like this skin uh there’s no problem
with that it’s even a good thing to find
those
so you’re just kind of like burying this
the slices of
Bree um that you kind of like slice up
some long pieces do you want the rest of
the
broth or you think you’re good I think
we can add there’s just a little bit
more
yeah so now we are Indian so we reduced
our temperature a little bit is that
still good or do you want it a little
higher a little higher just to come to
the right texture and we are ready to
serve so now we only have to wait until
the cheese is
melted at least a little
bit and adjust the
salt so try
[Music]
here this looks so good and you notice
that like the the the risotto it almost
like looks like it’s in a sauce and that
it’s that broth and the um so you’re
just adding a little more salt couple
more pinches of salt you’ve already
added all the cheese the last last of
the broth we still have the butter and
we still have the um asparagus
asparagus you can see some of the Rind
you still have it’s still there but you
think like the inside of the it’s like
kind of melted out yeah and you can use
these patula just to break them break
the Rind up a little bit
yeah oh my gosh look at that but I
wouldn’t mind to find a big piece
of this looks so good I’m so excited to
try this so now we can add the asparagus
we we did
H so good the salt is good yeah really
good and I think we can turn off the
heat
okay oh look at this
beauty oh creamy so
creamy so let smash this
je oh my
goodness how’s everybody doing how your
risoto I’m so excited make sure you take
some photos of this it’s so beautiful
and any more Pepper or no we can do
some why not pepper is always
great oh and butter that’s
true I would add maybe a tablespoon
only awesome Karen she says ours is
almost ready so we’re adding a
tablespoon of butter
I’m just putting that in the
last um make sure you’re tasting your
your
grains yeah are you guys hungry as I
am it looks so
pretty oh my
goodness so mix it a little bit just
until the butter it’s
Incorporated how beautiful it is
and then what do you usually prefer it
to be a plate or uh or a bowl or how do
you like your where how do you like to
portion youro use a plate see yeah
okay so we can use a spoon like this one
nice
okay so we’re GNA plate things up so you
can see it oh
gorgeous look at how well it melts look
when
you when you slap slap the plate the
risoto just lay down in the plate that’s
the texture that you want to okay so um
question
Karen um when you add the cheese did you
turn off the heat so we kept the heat on
WE reduced the temperature we we still
had a little broth left over so we
increased the heat just to make sure all
the broth was evaporating not all of the
broth but was M trying
to yeah make sure everything’s melted
and then once everything was melted then
we turned off the
heat oh gorgeous yeah let’s see how it
looks more beautiful you can you can put
only one this one are are big so I would
like for the next plate okay yeah look
it so
pretty okay so let’s go for the Panella
Panella okay so the only thing we need
is to mix it right so for serving we
already have the tomatoes and the bread
in here with the Basils that we that we
we had and for
theing take
whisk here we go so we’re gonna re-
whisk the dressing because it’s
settled so and then how do you know how
much
dressing you just feel it yeah let’s see
but I may start with half or yeah I will
start with half and see if if all the
ingredients are covered with the
dressing so oh my God look at this
that’s
gorgeous and then just use a spoon to
mix it or you can even use the bowl okay
or a
spoon yeah I love that sound of the
crunch that’s that’s a good sign when
your croutons make that like crunchy
satisfying and I I forgot but I put all
the bread Mi with we mix with tomato so
B maybe the proportions are not that
great like you you’ll probably not see
much tomatoes for the amount of bread
but I don’t think that will be a problem
for anybody right adding a little bit
more a little bit
more I say yeah I would say I use like
three quarters quarters of
the
and beautiful and then do do like bowl
for this for a plate small plate we can
use a small plate I would
say
beautiful so let’s piix some tomato so
again we just stir we just put like a
quarter of the dressing in if you’re
making this if you’re making some
tomorrow don’t mix it all together just
mix up a portion yeah
um oh my
goodness
beautiful it and then you got your
garnish
yeah of your basil leaves so can look at
how
pretty oh this is perfect so cute so
cute so yeah now we have photo Worthy
[Music]
okay now we have the
salad we have the
[Music]
rerto so okay ready for the fancy
panacotta okay so everybody doing okay
I’m I’m sure there’s some of you that
are still working in the risotto but
again we just um put a portion of risoto
we added asparagus spear we added 3/4 of
the dressing to the big bowl of the
panzanella and then garnished with the
basil leaf and now we are thinking it’s
time for panacotta let me know if I can
help you of yeah call
us but yeah let’s hope that the
panacotta oh yeah
it’s okay so so technically you don’t
have to take the panacotta out of the
container but we’re gonna
try are we gonna try doing that okay so
they’ll need do you need like a spatula
kind uh I’m gonna use the small knife
Okay small knife so here they’re all set
you can see
yeah so what we’re gonna do is use the
knife and here I’m I’m with my fingers
crossed okay so it’s always a
challenge but I it looks like it’s going
to
happen like a pairing knife almost yeah
and something that also helps but we
need to be careful is placing the hamon
like in a bowl with warm water because
as it is gelatin it will kind of melt
with the high temperature so it will
melt like in
the yeah on the side but let’s try this
way
so you’re just going around with a
pairing knife yes and
then
than
o you have see it yeah you have to kind
using
gravity have to give her room so we
don’t make like a vacuum you know
come
on I heard it it’s
okay come on
or maybe a finger
like we’re just trying to see if it will
flip okay
worked it worked it’s not centralized
but we can say it wasn’t oh yeah right
it was off center that’s the stylish
Okay so just went around the Rakin with
a pairing knife and it came off it
slides off but you could use your finger
or you could you
know see a little bit yeah how long does
the panacotta
keep um you mean like like like uh like
how long would it last if you don’t eat
at all in the fridge like several days
like three days I say almost a week
because I did it and I give to a friend
and she said like she eat after one week
but I I would try to keep like three
days or
something so here we have the blueberry
sauce oh tally family you so good so
pretty good job this amazing look at
their plates their plates are beautiful
so here we have the blueberry sauce you
can see how thick it is oh yeah it
really got thick so just place it on top
oh my
God and let it dribble over it amazing
so same with the other options we did
you can place it like
this
man wow yeah you can put it on the side
and if you have like a fresh Berry like
strawberry or something just put it on
top wow same here
amazing oh look at
this
yeah okay so yeah it should take like
about a it could last about a
week n says the panacotta will
definitely be completely gone by tonight
I’m with you look at how beautiful Julia
you did so great thank you so much thank
you all for thank you guys joining this
class and it was a pleasure to be here
and tell a little little bit of my story
too yeah yeah and it’s so nice to have
you all trying these
recipes um yeah thank you guys and
thanks for staying a little bit longer
I’m so glad that we got to um do this
all together so um are there any before
we let you guys go and enjoy are there
any like linger questions or if there’s
any steps that you want um finishing up
we’re happy to to stay and um explain
those but I just want to say thank you
guys so much we will keep you posted on
any other classes that we’re planning um
I believe that we’re going to be um
doing a Moroccan class in uh in June and
then we’re going to be doing like a free
culinary arts we just got an Arts Grant
to do a free class and it’s going to be
um
Indian culinary arts we did a similar
one last year but it’s all about um from
different being making food Indian foods
from different regions but also like a
kind of a palette colorful menu so
definitely keep me posted if you want uh
if you want to be a part of that and
then um questions a they said over
go together and guys if you have any
questions after and you want me to ask
anything anything feel free to contact
me on uh
Instagram um also if you can tag me on
post and photos it would be great to rep
yes and let me let me put the let me put
her Instagram handle in
again
yeah um okay and then there was a
question about should the dressing be
kept in the fridge so yes if you don’t
mind if you have any l lingering
dressing that you haven’t used feel free
to just put those put that in the fridge
and everything else can stay in the
fridge so the Rota can be reheated with
a little bit of water or uh broth
tomorrow the panacotta just maybe wrap
wrap the the ones that you don’t use if
you don’t eat at all and um I would only
keep the bread if you did it separate uh
just keep it out of the fridge and in a
zipl container or something so you can
prevent to absorb moisture and lose the
crunchy oh my gosh well thank you all so
much am mid Che um we so appreciate it I
will be sending out the recording so and
we’ll be putting the recipes on our
website um of course uh feel free to
look at any other classes that we have
coming up we’ll be doing some cocktail
classes and and more classes so like I
think ravioli one that will be coming
soon we’ll be doing a solo graia Farm
like local dinner that I’ll be teaching
I think in September but we’ve got um
and then I would love to do more with
Julia so we’ll be planning we’ll let you
know on those course um but thank you
again for staying uh being a little late
and we’re so glad to have you all part
of our um our weekend so please enjoy
your dinner and we’ll see you guys next
time thank you so much everything is
delicious thanks thank you thank you for
dinner see you bye guys thank you see
you next time bye
bye oh so great okay bye everybody