Participants: Idalia Dinzey (Host), Javier Renteria
Series Code: TDYC
Program Code: TDYC015055A
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00:07 Mending broken people
00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:06 Hello, and welcome to your program 01:08 3ABN Today in the kitchen. 01:11 My name is Idalia Dinzey 01:13 and I have someone with me in our kitchen 01:15 that wants to spend his life mending broken people as well. 01:19 And that is our guest Chef Javier Renteria. 01:23 Welcome to the program. Thank you once again. 01:25 Oh, I'm so excited that you are in the kitchen. 01:27 Thank you. 01:28 Yeah, that's like-- so I'm excited now already. 01:31 We are in for a treat 01:33 because we have our friend Chef Javier with us 01:37 and he has prayed about which recipes to bring for us 01:41 and the Lord has inspired him and impressed him 01:43 to bring these delicious recipes. 01:45 And you are gonna get so excited 01:47 once you see the menu for today. 01:48 But before I would like him to continue-- 01:52 I'd like for you to know 01:54 where Chef Javier visits us from 01:56 and how long have you been 01:58 in the chef industry, cooking industry? 02:01 I'm coming from Sacramento, California 02:04 and I've been doing this, you know, restaurant business 02:06 for cooking, you know, business for the last 20 plus years. 02:10 Twenty plus years, very good. 02:13 And you have dedicated to the vegan cuisine? 02:17 Yes. 02:18 Yeah, the last ten years I've been dedicated 02:20 just only for the, you know, health, 02:22 you know, health foods stuff. 02:24 Health food stuff. Okay, very good. 02:26 Well, we always want to try to something new. 02:29 Well, I shouldn't say always. 02:31 There are some that are more afraid of trying something new. 02:34 But I sure hope that you are encouraged 02:36 to try something new from the recipes 02:39 that our chef is sharing with us during this hour. 02:42 It is humbling experience to be next to our tremendous chef 02:46 and learning from him. 02:48 And I'm learning with him 02:49 and you are gonna learn along with us. 02:52 So if you have any questions further along in the program, 02:55 we are going to share 02:57 the contact information of our guest. 02:58 So for now, I just invite you to make sure 03:01 you grab a piece of paper and grab-- 03:04 writing utensils so you can write tips 03:06 and some ideas that chef is gonna share with us 03:11 during this hour. 03:12 But let's get started. Let's see the menu for today. 03:16 Chef Javier has prepared the vegan, 03:18 a variety of vegan dishes for today 03:21 and they are continued to be Christian Garden Harvest, 03:25 as you can see on your screen. 03:27 Doesn't that look delicious and appetizing? 03:29 It's a beautiful salad. 03:31 Continuing with Vegan Tuna Sandwich. 03:35 That's right, vegan tuna sandwich 03:37 and it's a delicious sandwich that I've tried. 03:41 We continue with Lentil Black Bean Burger. 03:45 This is a lentil black bean burger, 03:47 this is a good source of protein as well. 03:50 And we have a delicious 03:52 Bruschetta with Cannellini Beans, 03:54 as you can see here. 03:56 I've never had tried this bruschetta 03:58 with cannellini beans 03:59 but I tell you what, it's a true treat. 04:02 Also, we are going to taste 04:04 the Israel Steamed Couscous with Vegetables. 04:10 Very good, look at that. 04:13 We continue and we finish the program 04:14 with Poached Pear with Maple Syrup Tofu Ricotta. 04:19 So as you can see, some delicious dessert 04:23 that you made for today, right. 04:25 Yes. Yes. 04:26 My mouth is watering already, 04:29 just looking at and we've been in the kitchen 04:32 preparing these items and I tell you what, is sure 04:35 is an experiment laboratory, right. 04:39 It's a lab because it's an adventure 04:42 being in the kitchen. 04:43 And it's interesting how different ingredients 04:47 just compliment one and the other. 04:50 So we are gonna be in for a treat. 04:52 This salad, the Christian Garden salad, 04:56 I want you to pay attention now to that recipe. 04:58 Please share with us the ingredients 05:00 that we are gonna need. 05:02 Yeah, we're gonna need for these recipe, 05:04 we're gonna need... 05:21 Very good. 05:22 So please, we are used to the lettuce and tomato 05:26 and maybe Spanish salad 05:28 but this is definitely different salad to prepare. 05:31 Show us please. Yes. 05:33 You know, I just make this recipe 05:34 because, you know, everybody get tired for the same lettuce, 05:37 the same, you know, Romaine lettuce 05:39 or iceberg lettuce, you know, or spring mix lettuce. 05:43 So these recipes I just make it, 05:45 you know, something different. 05:46 So something different so we're gonna need-- 05:48 just fruit and a little bit of this, you know, lettuce. 05:51 Very good. Well, we are your students. 05:53 So please teach us. 05:55 I'm ready, are you ready? Yes, I'm ready. 05:57 All right. We're gonna need one fruit. 06:00 So let's cut it. One grapefruit. 06:02 So we are gonna cut it. 06:03 Just right in there, you guys can see it. 06:06 So only need-- we only gonna need just the meat inside. 06:09 Okay. The pulp. 06:10 Okay, that's why I cut it like that. 06:11 So you can see it, I cut it the other half 06:14 just like that and you see it. 06:17 And this one, so you got to cut it this one like this. 06:21 Very good. 06:22 So you just to take, you know, the meat out 06:24 because we cannot take the meat out 06:25 with the skin on. 06:26 Right. Right. 06:28 So the pulp, usually people are like, 06:30 "oh, no, it's too sour. Grapefruit is too sour." 06:34 But this is a very good contrast in flavor here. 06:38 You have the sour, you have the sweet, 06:40 you have the citrusy flavor in this salad. 06:43 Now this is the navel orange or... 06:45 Yeah, this is the navel orange 06:47 because-- I mean, this one, there are no seeds in it. 06:48 All right. 06:50 The one that Valencia, they have the seeds in it. 06:52 So it is better to grab one of those naval oranges. 06:56 Very good. For this recipe, especially. 06:58 Now if I don't have orange at home 07:00 can I use a tangerine, if I have tangerine? 07:01 Oh, yeah, you can use tangerine too. 07:03 Also, yeah, you can use that one too. 07:04 I love recipes like that, just, you know, 07:07 oh, if you don't have one, you just use the other. 07:09 Yeah, that's quite a -- you know, 07:10 and also to, you know, you can put 07:12 any different kind of vegetables you want, 07:14 you know, as you really like, 07:15 you know, vegetable, you can put in that. 07:17 You can add more in this salad. Very good. 07:19 Now this is an apple, it's a-- what kind of apple is this? 07:25 This is the Pink Lady. Pink Lady. 07:27 Yes, a Pink Lady apple. 07:28 You can use any apple for this recipe, 07:30 so they don't have to be a Pink Lady apples. 07:32 For this-- that's why, you know, I mean, 07:34 God always give us, you know, different kind of variety. 07:36 A variety, right. Yes. 07:38 Now you are peeling it. 07:39 Why should-- if I want to use the peel, 07:41 is it okay to keep it, I mean? 07:43 Yeah, you can keep it. 07:44 You can keep the, you know, the skin on 07:45 and the only thing is that 07:47 I don't want to have it on in there 07:49 but you can keep it, you know, the skin on. 07:51 Okay. 07:52 Now this is another quick recipe, right. 07:54 Yeah, this is very quick. 07:56 So you don't have to be in the kitchen 07:57 for a very long time, you know, 07:59 to spend like hours and hours in to make, 08:01 to prepare meals in there so... 08:04 It's very satisfying, this salad is, 08:07 considering the fig that's in it, 08:08 the pecans, and oh, my, you have the fiber, 08:12 you have the protein in the nuts, right. 08:15 Yeah, so we already had everything ready here. 08:17 So we're gonna cut this one, cut right now, 08:21 cut it like this, okay. 08:23 In wedges. In wedges. 08:25 Okay. 08:26 Or you can cut in big wedges if you like. 08:29 So they haven't to be specific this small. 08:31 You desire to make it bigger, that's fine. 08:34 And have a good knife in the kitchen 08:36 just like the chef's knife here. 08:37 Yeah, just be careful when you have a good knife 08:39 because you cut anything. 08:41 Yeah, right. So just be careful. 08:44 Okay. So we put it right here. 08:46 So we have the apples. 08:47 Now the way you peeled the grapefruit and orange, 08:52 it helps you cut the wedges out, 08:54 the pulp out of the-- 08:55 Yes. The fruit. 08:57 Yes. Okay. 08:58 And this one we're gonna need a small knife. 09:00 Teach us the trick. Okay. 09:01 Yes, a small knife. A small knife. 09:02 It is better to use small knife to take this one off 09:04 because that's what we need to do, okay. 09:05 Just cut it right in the middle, cut it, pull it. 09:08 Okay. Okay. 09:10 Just cut it and do like this. Where are the seeds? 09:12 They are in there somewhere, huh? 09:13 The seeds is right in the middle. 09:15 Okay. You are not gonna see it. 09:17 Okay. 09:18 But that's where we take only the meat out 09:19 right here, just in top of it. 09:21 And the skin, that's what makes the fruit 09:23 more sour, so that thin skin. 09:27 Actually the skin, the white skin 09:29 that make it bitter flavor, 09:30 yes, so that's the reason why I don't, 09:33 you know, I don't put the-- 09:34 this is skin on in there too also. 09:36 Okay. 09:37 So we get rid of the, well, you peel it 09:40 and until you see the pulp and then-- 09:45 I know, you see it right here just the meat. 09:48 Just the pulp. Very good. 09:51 Okay, so now we have some color, 09:53 more coloring to the dish. 09:55 And this is easy because the core of the citrus 09:58 stays all together as you are peeling back 10:02 and cutting off the pulp. 10:05 Especially this recipe, you don't have to add, 10:08 you know, lemon juice or tomato dressing. 10:11 'Cause these are aromatic, 10:12 they already have it in there, the citrus. 10:13 Yes, it's very aromatic. 10:16 And also, I think that is so juicy too. 10:20 That you are not gonna need another one. 10:21 So you are not gonna-- if you want extra dressing, 10:25 then you just squeeze the orange 10:28 and you've the extra dressing in it. 10:31 That's good. 10:32 That's why I like this recipe because, you know, 10:35 my teacher he always teach me, you know, good things. 10:38 You know, just for our body. 10:40 And who is your teacher? He is my Jesus Christ. 10:44 Amen. Amen. He is my master chef. 10:46 You see, He's the one I always go with Him 10:48 and talk with Him and ask for wisdom. 10:51 Wisdom. Yes. 10:52 Direction. 10:53 And it is true, the Lord gives us so much creativity 10:56 and just as the theme song for 3ABN, 10:59 "I want to spend my life mending broken people," 11:02 this is part of the mending, right, the broken health. 11:04 Yes. Yes. 11:05 So we want to makes sure 11:07 that we share healthy options with you. 11:10 Now this-- show this lettuce and talk about this lettuce 11:13 because there is a bow here. 11:15 Yes, this lettuce everybody knows by Boston lettuce 11:20 or this Boston lettuce is like you guys can, 11:23 probably know everybody like, 11:25 this one is to just to keep it, you know, fresh. 11:27 Just put in the water. Okay. 11:29 And this is gonna-- it just always keep it fresh. 11:31 Okay, very good. 11:32 Weeks, so don't have to worry about it. 11:34 Wow. Yes. 11:36 We are usually buying stuff that is already you washed 11:38 and already cut and pre-packed. 11:41 So we cut this one off. Okay. 11:42 Throw it away. 11:44 You don't have to put that one into the salad, okay. 11:47 Yeah, make sure you don't put that in there. 11:49 And so you don't put them in there. 11:50 So just cut in half a little bit and-- 11:54 Chop away. Just chop a little bit. 11:55 So you don't have to chop very, you know, fine pieces. 11:58 So it has to be, you know, big pieces in here so-- 12:04 So make sure you just be careful 12:05 because they have a little piece in right in the middle 12:07 you just take it away. 12:08 Okay, so the core is kind of part too, right. 12:11 Bitter. 12:14 Okay. 12:16 So this salad you can serve for four people. 12:19 You guys, want to eat it like-- 12:21 you want to eat it like a one meal only, it's two people. 12:25 But you want to share, you know, for the others 12:27 so you can serve like four or five people in there. 12:28 Yes. Oh, that is-- 12:31 It's a complete meal if you ask me. 12:33 I mean, you have the protein 12:34 because you have the nuts in there. 12:36 This is the dry figs. The figs, yes. 12:37 So you can use, you guys can use fresh one too. 12:40 Fresh. Yes. 12:41 You can use fresh. You can use the pecans. 12:45 Oh, you could put any different kind of nuts, 12:46 whatever you guys like. 12:48 Okay. 12:49 We can put a little bit salt. In some salt, okay. 12:52 You know, just mix that a little bit. 12:58 And toss it this one a little bit. 12:59 Here, you guys see it? Oh, that looks good, yum. 13:03 Yes. Yes. Yes. 13:04 So if you throw something like this so that's fine. 13:06 You can put it back in there. 13:07 So we put little olive oil. Okay. 13:09 So we put olive oil in it. Okay. Very good. 13:14 Olive oil is so good in the salad. 13:19 So this one-- And that's pretty much it. 13:21 It can be delicious salad for your family. 13:24 You guys, see it? 13:26 I see that. Very good. 13:30 And this one you can use with kind of, 13:33 you know, any vegan cheese you desire. 13:36 You know, I just gonna put a little cheese just for-- 13:39 Gives extra flavor. For garnishing? 13:40 Yeah, you can use it for extra flavor too, 13:42 you know, and you have a dishes salad in there. 13:44 You can put in there, you know, 13:45 piece of crostini or piece of garlic bread 13:47 and ready to serve. 13:49 Very good. 13:50 Well, guys, isn't that wonderful? 13:52 Look at this presentation, it is amazing. 13:55 It is so appetizing. 13:56 And I just want to encourage you to try this recipe at home. 14:00 You are gonna be happy that you tried it at home. 14:03 It is delicious. 14:05 My mouth is just watering because of the citrus 14:08 and I can imagine the blending 14:10 the flavors of the fig with the pecan 14:13 and anyway, well, you know, my mind is gone. 14:17 How long did it take to make this salad? 14:19 How long did you take, maybe fives minutes. 14:20 Five minutes. 14:21 So that's the reason why I make these recipes for you, 14:24 you don't have to spend more time in the kitchen. 14:26 Exactly. Okay. 14:27 Well, another treat for you is our next recipe 14:30 which is a Vegan Tuna Sandwich and its vegan, okay. 14:35 Vegan Tuna Sandwich. 14:37 What are we gonna use for the sandwich? 14:54 Okay, we are going to learn this tuna, 14:57 vegan tuna sandwich and what is tempeh 15:01 and what is it made out of and how do you prepare it? 15:03 The tempeh we made, you know, they make with soybean. 15:08 Soybean and the other one is the brown rice 15:10 and the other one is barley. 15:12 Oh, okay. 15:13 So it's three main grains in there. 15:15 Okay, so do we cook it, what do we do? 15:16 Yeah, we cook it for 15 minutes. 15:19 You know, 15 minutes, you know, cook for 15 minutes 15:22 and after that you just pull them out 15:23 and just put in the fridge to cool it. 15:24 Let it cool down. 15:26 All right, and what are the steps to follow now? 15:28 Okay, I'm hungry to give the recipe. 15:30 Are you ready? Oh, I'm ready. 15:31 I'm ready to eat it. Okay, so let's do this. 15:33 Let's do this. 15:34 So this tempeh, you know, 15:37 before you cook it so these are like a very tiny thing. 15:40 Yes. Okay. 15:41 So that where, you know, after you cook it, 15:43 it's like a, they get bigger. 15:45 Yes. They double in size. 15:47 Yes. Yes. Exactly. 15:49 You know, that's why the soy, 15:50 you know, bean does what it does. 15:52 So it's like you are cooking beans. 15:53 So that's where you are going, you know, cooking bean. 15:55 Exactly. It sponges up. 15:57 This one so we going to just cut it down little bit. 16:00 Just watch your fingers. 16:02 You can just mash it with a knife. 16:04 Okay. Okay. 16:06 And then what? And just do like this. 16:08 Okay. Do like this a little bit. 16:11 All right. 16:14 So you cook it whole in large pieces. 16:17 Yeah, you cook it whole, yes. You cook it whole. 16:19 And that's after it's cool down 16:21 that's when you will break it down. 16:23 Yes. 16:24 Because you don't want water 16:25 or serve the soybean back again. 16:27 That's true. Yes. 16:28 That's why you want like this. 16:30 So I already have, these I chopped a little bit here. 16:32 You are just gonna toss this one here. 16:34 Let's toss it away. Oh, not in a garbage though. 16:38 No, not in the garbage, 16:39 not in the garbage, into the bowl. 16:41 Let's toss it into the bowl. Yes, into the bowl. 16:44 Oh, my, okay. 16:45 You have this one already, the tempeh, already chopped. 16:49 So begin to chop the tarragon the fresh tarragon. 16:51 Tarragon. 16:53 Not everybody knows what the fresh tarragon it is. 16:54 Is it a common in the Indian cuisine or what's-- 16:59 Oh, you know, this is, you know, 17:01 very, very popular in Mexico too, 17:03 you know, in the Latin America and everything over there. 17:05 So they use it a lot. 17:06 So it's thin, long leaves that it has, okay. 17:11 And believe it or not, these herbs, 17:14 they make the flavor fishy. 17:17 Seriously? Yes. 17:20 Okay. Believe it or not. 17:21 This is an option for those that have not been able to, 17:24 you know, give up their fish, 17:26 this is an interesting combination 17:29 and hopefully you'll be satisfied. 17:31 I can just smell it a little bit. 17:32 Let me see. Oh, yes, it is. 17:36 Oh, my. 17:37 I thought you were gonna use like seaweed 17:39 because, you know, seaweed of course, 17:41 has the fishy flavor but tarragon, okay. 17:46 So we use a tarragon. So how much tarragon you use? 17:48 We can use like, with the recipe say, 17:52 you know, but can add more. 17:54 You want little or extra strong flavor, 17:55 you can add more of this. 17:58 Now the tempeh doesn't have any flavor at all, right? 18:00 They have no flavor. 18:01 Okay, so we are giving, you are giving-- 18:03 That's the reason why we put the flavors in there. 18:05 Okay, perfect. 18:07 Because you don't put no flavors in there 18:08 they are not gonna taste right. 18:09 So don't want to be your husband or wife 18:11 get mad at you, right. 18:13 Oh, my. 18:15 Now it's very good to know because, you know, for example, 18:18 in the family different people cook. 18:19 So if they get a hold of it, they better know 18:22 that it does not taste like-- doesn't have any flavors. 18:25 So you have to season it. 18:27 And, you know, that's the key to vegan cooking 18:30 is the seasoning in your foods. 18:33 Otherwise, people will be turned off by it, right. 18:35 Right. Right. 18:36 So now we have, you know, 18:38 ready chopped tarragon, the fresh tarragon. 18:40 Yes. 18:41 So we need to add the rest of the ingredients. 18:43 Oh, nutritional yeast. 18:44 Nutritional yeast flakes. So you guys see it. 18:49 Yes, and nutritional yeast has vitamin B12. 18:55 It's very common in the vegan kitchen. 18:57 You add the onion powder. Onion powder, okay. 19:01 And we use... Vegenaise. 19:03 The vegenaise, that's the vegan vegenaise as well, okay. 19:05 Vegan vegenaise. Wow. 19:09 Okay. 19:10 And we really mix that very well. 19:13 Mix it well. 19:14 Now do you have to let it sit for a while over night, 19:17 three hours or what? 19:18 This recipe, you have to eat in the same day. 19:21 Same day. 19:23 They, the next day, they turn different flavor. 19:25 Oh, really? Yes. 19:27 Oh, it's that sensitive, huh? 19:28 Yes, very sensitive because this is soybean 19:31 so you got to eat in the same day. 19:33 So are you're gonna make it, you know, for just a little, 19:37 you know, small amount. 19:40 So you cut in, you know half that of recipes so, also. 19:43 Okay. 19:44 Or you want it more, so you can, you know, double it too. 19:46 Okay, once that I cook the tempeh 19:49 I know it comes in an airtight wrapper, 19:52 you know, and that's always packaged in the store. 19:55 Do I, can I freeze it after I cook it? 19:57 Let's say if I don't want to use the whole thing, 19:59 can I freeze it after I cook it? 20:01 Just-- I don't recommend it. You don't recommend it. 20:04 I don't recommend it. I don't recommend it. 20:05 If you're gonna use only half, 20:07 only use half and put the rest in-- 20:09 In a refrigerator. Yes, in the freezer. 20:11 Okay, refrigerator. Okay. 20:14 So this is ready to put them in the sandwich. 20:18 So in this sandwich, I just kind of make it 20:19 just like that simple but you can, in your sandwich 20:22 you can add lettuce, tomatoes and onions. 20:25 So I just gonna put a little bit in here 20:27 you guys can see it. 20:28 And I notice this is not white bread. 20:31 This is multigrain bread. 20:32 Yeah, this is, yes, this is seven grain. 20:34 Yes. 20:36 So even on the bread choices, we must, you know, 20:39 learn to make wiser choices on the bread instead. 20:43 Very good. 20:45 Oh, it smells like tuna salad. 20:50 All right. Yes. 20:52 Well, one for you and one for me. 20:54 Sorry, guys, in the camera, 20:56 you know, the camera operators, there's only two pieces. 21:01 Just kidding. 21:02 After the program, it's so wonderful 21:03 to be able to share all the foods 21:05 that are prepared during the program. 21:07 But here as you can see, our final product 21:12 as the Chef Javier mentioned, 21:14 we have the red onions on there, 21:17 you have the fresh crispy lettuce to accompany it. 21:20 You have the tomatoes and of course, 21:23 you have the carrot sticks and celery sticks 21:26 for those who want to have 21:28 even something more crunchy, right. 21:30 And so it's a good compliment. 21:32 You know, it goes very good side dish to have with them. 21:36 All right, I'm ready for the next recipe. 21:38 Are you guys ready at home? 21:39 Because we are ready, right, chef? 21:41 Oh, yes, we are ready. We are excited. We are excited. 21:42 Let's make this Lentil Black Bean Burger. 21:46 Yes. All right take it away. 21:48 And this one, we need, for this recipe we need... 22:12 It's excellent to have another option to make 22:15 homemade burgers, because sometimes 22:18 when we go to the store, it's costly. 22:21 You know, it adds up. 22:22 But what I noticed this, with this recipe, 22:25 you can make quite a bit of patties. 22:26 Twelve. 22:28 About a dozen patties. That's right. 22:29 And you are going to how inexpensive it is 22:32 to prepare this and the ingredients 22:34 for these burgers. 22:36 So please show us-- right here we have 22:38 already the black beans and we have the black lentils. 22:43 Black lentils, yes. Black lentils. 22:45 Now, I've seen all the colors 22:48 but I have yet to see the black lentils yet 22:51 but I'm glad you brought them in 22:52 and I'm gonna be looking for them. 22:54 Yeah, you know, you can use too, 22:56 you know, green lentils, it can be any green lentils. 22:58 I mean, lentils in this recipe. 23:00 So they don't have to be a specific black lentils. 23:03 Okay. Very good. 23:04 Well, please show us the steps to follow. 23:06 All right, we're gonna-- we already have the beans. 23:09 Yes. Now you cook them and what-- 23:11 Yeah, the beans are already cooked. 23:13 And mashed. And mashed. 23:15 We need to mash it too. You know, a little bit in here. 23:18 But together with this-- With the lentils. 23:21 With the black lentils, okay. 23:23 So we put just a little bit in here. 23:28 Okay, so we mash away. We're just gonna mash it. 23:32 Now it's okay if I have a whole, you know, 23:34 bean here and there right? 23:36 Yeah, that's okay. 23:38 You see, you know, beans in there, 23:39 still whole beans in there, so no problem, so... 23:42 I'm assuming that once you mash the grains, 23:47 which is the black beans and the black lentils, 23:49 it causes for it to be able to stick better together. 23:53 Yes. Yes. Okay. 23:55 Because we are not using eggs in this recipe. 23:57 We are not gonna use-- no eggs. 23:58 Okay. 23:59 You know, most of the people 24:01 when you go to the restaurants, you know, they use, you know, 24:04 eggs just to hold the patty. 24:05 Exactly, yeah. 24:07 And it is a vegetarian, right, that's considered vegetarian 24:11 but the difference is in making it vegan 24:13 is that it doesn't have any dairy or any eggs in it. 24:17 No animal product whatsoever, 24:19 whether it is to keep it together 24:20 or to give it additional flavor. 24:22 Right. Okay. This looks good. 24:24 So now we already have this one ready mashed. 24:26 So we need to put 24:28 all the rest of the ingredients we're gonna need. 24:29 All right. Okay. 24:31 Very good. 24:32 Probably before that so we have the onions. 24:35 So the onions are very small diced. 24:37 Oh, okay. 24:38 So we are gonna use a little bit-- 24:40 We are gonna dice it up finely. Dice a little bit. 24:43 So don't worry about it, this-- okay. 24:46 You do that so easily. 24:48 Some day I will be able to cut like a chef. 24:52 So we have-- this one ready here. 24:54 Okay. Just throw in here. 24:55 All right. This is more diced. 24:57 You can add the rest of the stuff in here. 24:59 And if people don't like the onions 25:00 don't, don't put the onion, right. 25:01 Yeah, you don't like the onion, 25:03 you can put onion powder in there too. 25:04 Okay. 25:06 If you don't want the onions to go straight in there. 25:07 Right. 25:08 Now I have some friends that are allergic to onions. 25:11 Put the breadcrumbs. 25:13 They don't have to worry about the onions. 25:15 Breadcrumbs, they are plain breadcrumbs, right? 25:18 Parsley. Or seasoned? 25:19 Yep. Fresh parsley we have the salt. 25:23 We have the-- Cumin. 25:24 Cumin. Yes. 25:26 Paprika. Paprika. 25:29 Cornstarch. Cornstarch. Okay. 25:32 Can we use arrowroots if you have arrowroots? 25:34 Yeah, you can use the arrowroots too. 25:36 Now that cornstarch is taking the place of eggs too, right? 25:41 Because this is a binder. Yes. Yes. 25:42 Okay. 25:43 So we have this one ready here 25:45 so we just gonna mix it up well to get everything, 25:48 all the ingredients together 25:50 with the black beans and the lentils in here. 25:51 Oh, yeah. Good. 25:54 Now are you gonna fry this in the pan-- 25:56 in a frying pan with oil? 25:58 What are you doing? 25:59 You can use the frying pan too. Okay. 26:01 You can do in there, you know, to make it faster, 26:04 to make it, you know, but you're gonna make it 26:05 like it a, because 12, so you want to make 12 26:08 in the same pan or fryer whatever. 26:11 So you just put them in the oven for 15 minutes. 26:14 Fifteen minutes, that's all? Yes. 26:16 Okay, I can do that. At 375. 26:19 375 for 15 minutes, all right. 26:23 This is a good batter for the, I'm sure the kids 26:29 would love to help mom in the kitchen. 26:30 Oh, yes. 26:31 Yes, especially, with this recipe, yes. 26:33 Licking their fingers. Yes. 26:34 "It's finger licking good, Mom." 26:38 It is. 26:39 All right, so we have the-- it's burger 26:42 and it's good to freeze it too, right? 26:44 If I make a dozen I can freeze it easily? 26:46 Yeah, you can put in the freezer, 26:48 you know, for two weeks. 26:50 Two weeks. 26:51 Yeah, well, two weeks and after that, 26:53 I mean, you can put, you know, out of the freezer for, 26:56 you know, anything, you want two, you need three 26:58 so just heat it up a little bit. 27:00 But this is wonderful because, you know, 27:01 you take a Sunday and you prepare it 27:04 and you will all set and you can plan ahead your menu. 27:07 With our family, we like to talk about the menus 27:10 for the following two weeks so we write the ideas 27:13 of what we would like to prepare 27:15 and we go shopping and then we already have 27:17 all the ingredients necessary for that, those items. 27:21 And it makes life so much easier in this. 27:24 Nowaday, everybody works outside of the home. 27:27 So anyhow, so you have your gloves on. 27:31 Yeah, for this recipe it's kind of messy in your hands. 27:32 Kind of get serious in here? Yes. 27:33 It's kind of messy, you know, in your hands. 27:35 So that's why I'm gonna use some gloves, 27:37 you know, I can make my patties. 27:39 And, you know, when you are home, 27:40 you don't have to use gloves. 27:41 So I just start making the patties for may be 27:43 four, five, four or five ounces of your patty. 27:47 Just do it like that and make it, you know-- 27:52 A perfect circle. Round like here a little bit. 27:53 Yeah, I think if I try to make it, 27:56 mine would look like a T-shirt 27:57 because I can't make a perfect circle. 28:01 Just make a little ball like this first 28:03 and just mash it little bit. 28:04 Okay, with the palm. Okay, right in the center. 28:06 And you are ready to go. 28:08 You just put it, you know, a little to make it round. 28:10 All right. 28:11 And you have your... Wonderful. 28:13 In row here, we're just gonna make 12. 28:14 I'm not gonna make 12 but just kind of-- 28:16 I can show you guys how to make it, you know. 28:20 And after that you just toss them in the oven, you know, 28:23 for 15 minutes like I said. 28:25 I want to put this one in the over real quick. 28:27 All right, go for it while I'm... 28:31 I'm gonna put that, other ones I have it ready here. 28:33 Okay. 28:34 Okay. Wonderful. 28:36 These are already, you know, all my patties. 28:38 You guys see it. 28:40 You put parchment paper on there. 28:41 Yeah, you can put parchment paper in there. 28:44 You can see, it's very firm so you just heat it up 28:47 and you are now ready to serve. 28:48 But this one I'm gonna use-- you see my bun, 28:51 I put whole wheat bun and I'm gonna put 28:54 a little bit of lettuce, tomatoes. 28:57 You know, you can just add the cheese 28:59 and thing like that and so and-- 29:03 Some vegenaise. 29:04 Vegenaise a little bit and we have the big burger. 29:08 Wow. Look at that. There you go. 29:10 And you can see our final product here. 29:13 You can even serve it with baked potato wedges. 29:16 So it's a nice option. 29:19 You know, the burger is so common everywhere. 29:22 In all the countries that we visited, 29:26 there is always a burger, you know. 29:28 Hamburgers, but it's so nice to make our own 29:31 and we know that it's a healthier choice 29:34 and you know what's in it because you've made it. 29:37 All right, praise the Lord. Well, this is not it. 29:40 We have some more for you. 29:42 We are gonna make what? 29:43 A Bruschetta with Cannellini Beans. 29:46 With Cannellini Beans. 30:03 This is a true treat. 30:05 I have never tasted it, 30:07 tasted the cannellini bruschetta. 30:10 So I'm so looking forward to this 30:13 and I'm sure our friends at home are saying, 30:16 "What, bruschetta with cannelloni, 30:18 are you kidding me?" 30:19 So please show us how to make this. 30:21 Yeah, this is kind of Italian style. 30:22 So we are gonna you know, you can use any kind of beans. 30:26 You know, they have to be white beans. 30:28 Okay, white beans. 30:29 Yeah, you want to use any white beans, 30:30 they are fine for the recipe. 30:32 Like maybe, okay. Yes. 30:33 So we are gonna use the sliced garlic. 30:36 You can just slice it a little bit. 30:38 Oh, wonderful. 30:40 So just be careful when you slice it again. 30:43 Yes. 30:44 You know, I just noticed a great difference 30:46 when we use the fresh garlic 30:49 rather than the powdered garlic form. 30:51 And sometimes people are like, 30:53 "Oh, I don't have time to peel them." 30:54 Well, nowaday you can find peeled, whole garlic 30:57 and even sliced and diced and minced. 31:01 So we are gonna heat it up this pan right here. 31:04 Okay. All right. 31:07 So I'm used to the bruschetta being cold 31:10 but here we are cooking this, okay. 31:12 Yes, we are gonna cook this one. 31:13 That's why this is like a kind of little different 31:15 with the other bruschetta that everybody knows. 31:18 Totally out of the box. Yes. 31:20 You know, and especially this is better, delicious too. 31:23 I like it. 31:24 This is one of my, you know, my favorites bruschetta. 31:26 Okay. It is going to be ours too. 31:30 The olive oil, we got the garlic. 31:34 I love garlic. Me too. 31:35 I love garlic. 31:37 Yes, you can never have too much garlic in the dish. 31:41 So let the-- you know, let the garlic, 31:42 you know, brown, turn it to brown a little bit 31:44 and you can add the shrimp. 31:45 But I just gonna put a little bit here. 31:47 We let it caramelize, right. 31:49 Yes. Okay. 31:51 So it-- Caramelize a little bit? 31:52 We should slice it like you have. 31:55 Yeah, you should slice it. 31:56 That thing is better because, I mean, 31:58 you're gonna take forever to, 32:00 you know, to get brown, the garlic, 32:02 if you put the whole garlic. 32:03 Okay. Okay. Okay. Very good. 32:05 And it's also more delectable to the taste. 32:08 Plus they take very quick to get brown color. 32:10 That's why I like to slice it like this. 32:12 Nice some brown already is. 32:14 Let's add the vegan shrimp. I like it. 32:16 Oh, oh. What's this? It's a vegan shrimp. 32:18 Vegan shrimp, that's right. 32:20 So for all those people there trying to give up their shrimp, 32:25 there is an healthier option for you 32:28 and all these substitute meats are transitional meats 32:33 because you really, 32:36 this will help you just like the burger, 32:38 you know, that's protein itself. 32:40 Now we have the protein here and the beans are protein. 32:43 You can use the beans. 32:46 I'm not gonna put the whole beans in here, 32:48 I just gonna put a little bit. Okay. 32:50 Ah, let's put them all. 32:52 Oh, sure. Let's put them all. 32:53 Let's put them all. No problem. 32:56 I can guarantee you, 32:57 that the food is not gonna go to waste. 33:02 It's good to have cherry tomatoes. 33:04 All right, beautiful. I love the contrasting color. 33:08 We can put a little salt in here. 33:10 Bam. Bam. 33:13 We are really cooking in here. 33:14 Now, oh, I wish you all could smell this. 33:17 Just make it at home and you will enjoy the aroma 33:20 from all these vegetables. 33:22 So we can put the veggie broth. 33:25 Veggie broth, okay. 33:28 I don't want to make no fire today 33:30 so-- I just won't, 33:31 you guys here afraid but, you know, 33:33 when especially when the pot is really, really hot 33:36 and you can cause fire. 33:39 Oh, really? Okay. Yes. 33:40 So that's why be carefully when you guys, 33:42 you know, cooking this dish at home. 33:44 At home. 33:46 Okay, use extra careful, caution. 33:49 And with the butter here, 33:50 the butter is to make a little bit thicker the sauce. 33:52 Okay. 33:53 So there have to be little bit of juice in here. 33:56 And that's even vegan butter I must add. 33:58 Yeah, that's a vegan butter, yes. 34:00 Very good. That's a vegan butter. 34:02 So and we add a little bit the parsley here. 34:05 Okay. 34:06 That's looks good. Smells wonderful. 34:11 This is ready, this is ready to serve. 34:13 It's ready. Oh, my. This is ready to serve. 34:14 Okay. Well-- 34:16 See they don't take, you know, very long time. 34:17 No, it didn't. 34:19 So you just making a very easy recipe 34:20 and especially as, you know, the one point it is, 34:22 the bigger point is, it tastes so good. 34:26 And this is a meal in itself, right. 34:27 Yeah, this is a meal by in itself too. 34:29 You don't need anything else with it. 34:31 Very good. I like the cherry tomatoes. 34:34 So we put all these here to get together 34:35 and you guys here. 34:37 Works for me, chef. It works for me. 34:39 Oh, look at that. Yeah, see it. 34:40 See that. 34:43 Got delicious cannellini bruschetta. 34:46 Very good. 34:47 Well, as you can see on our final product here, 34:51 it's just, he sprinkles some fresh parsley as well. 34:55 It's just a little touch for garnishing. 34:57 And, you know, sometimes 34:59 it's just a presentation invites us 35:01 to want to taste in the food. 35:04 So presentation and of course, the flavor it's amazing. 35:08 So but anyhow we do have more recipes for you, folks, 35:12 so please just be ready to learn 35:15 how to make this delicious Israel Couscous 35:18 with Steamed Vegetables. 35:20 What do we need for this? 35:31 Okay, now I love the presentation on this dish. 35:34 It is different because we usually serve it on a plate 35:38 but Chef Javier uses 35:40 parchment paper to serve this dish. 35:43 So could you please walk us through 35:44 and teach me how to make this. 35:46 Teach us how to make this. Yes. 35:47 So we are gonna need a... Parchment paper. 35:50 Parchment paper, so the size is gonna be like this big. 35:54 Okay. So just to cover-- 35:55 More like a cookie sheet size almost, right. 35:57 Something like that. Yes, I think that is good. 35:59 So I think I'm gonna ask you to help me today. 36:03 See how easy it is to make this recipe. 36:04 I would love to help-- 36:06 All right. Under supervision. 36:07 You can help me. I want you to catch one. 36:08 Okay. One for you, one for me. 36:10 All right. I'll put this one right here. 36:12 All right. So we put this one right here. 36:16 First of all, what is couscous? 36:18 Okay, before that thank you very much. 36:20 You are welcome. 36:21 So couscous is, we make out of whole wheat floor. 36:25 Okay. 36:26 Yes, whole wheat flour. They make it in Israel. 36:28 So it's very popular dish. Okay. 36:29 Yes, especially that one. 36:31 So you-- yes, but that make with out of the, 36:33 you know, wheat flour. 36:34 Okay. Now, how do you cook it? 36:37 They cook it for-- just boil the water. 36:39 Boil the water. 36:41 Boil the water only and just have it in the bowl like this, 36:44 put the couscous in here and put the water, 36:46 you know, in here put the hot water in 36:48 for like five minutes and cover it 36:49 and it's ready. 36:51 So it's only five minutes. 36:52 You just put the hot water, boiling water in there, 36:55 let it sit and the couscous will absorb all the hot water 36:59 and that what makes it cooked. 37:01 Yes. Incredible. Okay. 37:03 And couscous comes in different colors 37:05 because it's either tomatoes, spinach or plain 37:08 and also different sizes I've noticed. 37:10 Yeah, different sizes too. 37:11 Okay, so-- but this one is the Israeli, 37:13 Israel couscous. 37:14 Yes, Israel couscous. Yes. So it's the bigger pearls. 37:17 It's the big one, yes. Okay, very good. 37:19 I don't think I have any more questions about the couscous. 37:22 Let's just put it together so-- All right let's start. 37:24 Okay. All right. 37:25 I'm gonna put it right here in the middle. 37:29 Right in the middle. Okay. 37:30 Yes, I'm gonna put this one into your's. 37:32 I will follow your steps, Chef Javier. 37:35 Okay, so you put two scoops? Yeah, two scoops. 37:40 Uh, just a little bit more 37:41 'cause I'm sure I'm gonna like it. 37:43 Just kidding. 37:45 I think you're making that one for you. 37:46 Yes. 37:48 Well, in that case let me put some more. 37:49 No, just kidding. 37:51 All right, so we go with the green beans. 37:53 With the green beans. 37:55 Now these green beans have already been cooked, right. 37:56 Yeah, it's a blanched green beans. 37:58 Blanched green beans. 37:59 You blanch them in boiling water 38:00 for about two minutes. 38:02 Two minutes, yes. Right? Okay. 38:03 So we have the nice deep color of green here. 38:07 Okay, what else do I do? 38:09 All right, we're gonna need a vegan shrimp. 38:12 Vegan shrimp, now vegan shrimp I'll tell you what, 38:16 for those people that like their shrimp, 38:20 this is a very good option. 38:22 One co-worker said, 38:23 "Oh, it taste just like shrimp." 38:26 She remembers in being eating the real shrimp. 38:29 So, okay, what else? Little bit of salt. 38:31 A little bit of salt. Okay. 38:34 A little bit of parsley. Salt. 38:37 This looks so pretty already. 38:39 And little bit of parsley in there. 38:40 Parsley, okay, okay. 38:42 And we can put in, you know, the butter. 38:44 The butter is to give you the flavor. 38:45 Okay. 38:47 And little bit of lemon juice. 38:49 The lemon juice, you just squeeze the lemon, 38:51 just like that. 38:53 Just a few drops. Yes. 38:54 Okay. I like lemon. 38:55 And we just put a one piece of lemon right in the middle. 38:58 Oops, sorry. I forgot my butter. 39:00 Okay, so we just put it right here. 39:04 Okay, I squeeze this. 39:05 Just squeeze the lemon 39:07 and you can put one piece of lemon 39:08 right in the middle like mine. 39:10 Okay, why is it that every time I work with lemon 39:12 and my mouth gets so watery. 39:15 Okay, so then-- 39:16 This one, right here. Oh. Oops, sorry. Wrong one. 39:18 See teacher and a chef, I'm learning. 39:21 Okay, just fold it like a half, like a half. 39:24 Okay. 39:26 Fold in half. Okay, go like this. 39:28 Upward like this. So it's like a packet. 39:31 This end, you are gonna hold it a little bit like this 39:34 toward, forward like that. 39:36 Lean forward. And start from here, okay. 39:40 Ready? I think so. Okay, chef. 39:43 Okay, that's good, I like it. 39:44 See how easy it is. Yes, I'm learning. 39:47 Just fold it like this, like this. 39:52 You twist and flip over. Yeah, just twist. 39:54 And fold over and tightly, huh? 39:58 Yes. 40:01 Okay. 40:03 I'm gonna graduate from this. 40:05 I know I need practice but okay. 40:09 Oops. 40:11 You got it. Almost. 40:14 Okay. 40:15 Now what do I do when I get to the tip? 40:17 Just, you know, pull it back, pull it like this. 40:21 Your's look better than mine. 40:25 All right, so... 40:26 Actually you did a very good job. 40:27 She's did a very good job, though. 40:29 Yeah. 40:31 All right. All right. 40:33 And so, I have a tail. There you go. 40:34 Perfect. 40:36 That's I think you better, you know, making, 40:37 you know, better than mine. 40:38 I don't think so but... 40:40 So we have right here these going like this. 40:41 All right, what do we do now? 40:43 We put it right here. Okay. 40:45 To put them in the oven for 15 minutes. 40:49 Okay. In oven put 375. 40:51 All right. 40:52 So, you know, you're ready to have your, 40:55 your dinner, your lunch. 40:58 Everything is in there. 40:59 And you can make this in advance, 41:00 you know, one day before or two days before. 41:02 Okay, very good. 41:03 So you can plan ahead with this one. 41:04 Yeah, you can plan ahead. 41:06 And we have the plate with it, 41:08 the final product you can see it. 41:09 Yes, I see that. It is wonderful. 41:11 So you choose bake it 41:13 and be careful when you tear it open. 41:16 Now did you use scissors 41:17 or just with your fingers you tear off the paper? 41:19 Oh, you know, I just recommend it to do with scissors 41:22 because it's coming very hot, with bit of steam. 41:24 So the steam, you know, I don't want you guys 41:26 burn any of the fingers. 41:28 Yes, we don't want to burn our hands. 41:30 But as you can see it's something different. 41:31 The presentation is unique and I was gonna say, you know, 41:36 we don't have to wash the dish either 41:38 because everything is placed in the parchment paper. 41:41 So this is a recipe that has been inspired 41:45 and you have made it your own by, 41:48 you know, bringing in the fresh lemon juice to it. 41:51 Yes. Yes. What a nice contrast. 41:53 And of course, if you don't have 41:55 the vegan shrimp at home 41:57 you don't have to worry about it, right. 41:59 You can just put what-- 42:00 Just vegetables, you know, you don't want nothing, 42:02 no vegan shrimp in it, 42:04 you can put lot of vegetables in there 42:05 to make steamed vegetable or something like that. 42:07 Oh, definitely. 42:08 Well, the more color, you know, the more delicious. 42:11 So I just want to encourage you to try something new. 42:14 Surprise your family, surprise your husband, 42:17 your wife, your parents even, young people. 42:20 Just try something different and thinking outside the box 42:23 and let our guest, Chef Javier know how these recipes 42:27 have turned out in your home. 42:29 Yes, sir. One more thing. 42:30 Don't worry about it. 42:31 This is a paper, 42:33 you are not gonna get them burn in the oven. 42:34 Okay. 42:36 Don't worry about it. No fire in the oven. 42:37 There not gonna be fire in the oven. 42:38 Oh, it's a paper, you know, they can be, you know, 42:40 get fire in the oven. 42:42 It's paper. So don't worry about it. 42:43 Not gonna happen. 42:44 I'm so glad you clarified that. Thank you so much. 42:46 Well, we are going to learn to make a beautiful dessert. 42:51 This is the Poached Pear 42:53 with Maple Syrup and Tofu Ricotta. 42:57 What are we gonna need for this? 42:58 We're gonna need... 43:15 Okay, we do not need to have a cake for dessert, 43:19 we can have poached pears, right. 43:21 Yes. 43:23 All right, I have never made this before 43:25 and I'm anxious to see how it's made 43:28 so I can surprise my husband sometime. 43:31 There you go. Very good. 43:32 And you guys can surprise your husbands or your wives. 43:34 That's right. Okay, what do we do first? 43:38 First of all, the pears look different. 43:40 What's happening here 43:41 because we already know what a pear looks like 43:43 but this does not look like a regular pear. 43:45 Yeah, this pear, I peel it 43:49 and I soak it in water with lemon juice. 43:51 Okay. Water with lemon juice. Yeah. 43:53 So that's why they turned like this. 43:54 But you don't have to wait for it to turn this color. 43:58 Okay. So you just put it to boil. 44:00 I'll explain it to you in a minute 44:02 how you do it in steps. 44:04 So but the thing I'm gonna use, 44:06 I'm gonna grab this one right here. 44:07 I know you ready? Yes, I'm ready. 44:09 I'm all eyes and ears. Just gonna peal this one off. 44:13 Do you guys see it? Okay. 44:20 How did that happen? 44:23 Very interesting. Look at that. 44:26 So don't worry about it. Put it right here. 44:28 Surprise. 44:30 Okay, put it in the pot and we do the same thing. 44:33 So you know, in this one 44:35 you don't have to throw it away, this part. 44:36 Right. What are we gonna do with it? 44:38 You can use this one like a-- what do they call apple puree? 44:43 Oh, puree, yeah. 44:45 Like for the baby, you have the baby. 44:46 Applesauce, you can make the pear sauce. 44:48 Yes, applesauce. There you go, yes. 44:50 And you can do that too so-- 44:52 You can save it to put it over your waffles 44:54 or something like that. 44:56 So we have the pears in here. Okay. 44:58 So we are gonna need the apple juice. 45:01 Apple juice. 45:02 And the apple juice is gonna be right here. 45:04 I'm gonna turn this one on. 45:07 Okay. So we are gonna cook the pear. 45:09 We have soaked the pear in water with lemon, right. 45:13 Yes, with the lemon. 45:14 Not with the lemon just like that 45:16 with the maple syrup. 45:17 In here to make it brown like this, the pear? 45:20 Oh, yes. Yes. Just to soak it in water. 45:21 Okay, you soak it with water with lemon water, okay. 45:24 And then you peel it and you put it... 45:26 Yes, and put it right here-- 45:28 With the apple juice. With the maple syrup. 45:29 This is maple syrup. Why are you using maple syrup? 45:33 Because, you know, you don't have to make any, 45:35 you know, to make it sugar you know to use any sugar. 45:38 Okay, instead of sugar like brown sugar or Florida crystals 45:42 whatever we just use the maple syrup. 45:44 Or you can use like a date sugar too. 45:46 Okay. Yeah, you can use that one too. 45:47 Dates sounds good. Yes. 45:49 Okay. 45:50 So we have these right here. 45:51 So they take like-- For How long? 45:53 They take like 15 minutes. 45:55 Fifteen minutes. Fifteen minutes, yes. 45:57 After 15 minutes you leave it in there 45:59 so you can serve hot or cold. 46:01 Okay. Very good. 46:03 Now what do we do-- 46:04 And, you know, because I'm gonna have this one ready, 46:05 you know, I need to make that cream cheese ricotta. 46:10 Oh, yes, the ricotta. The vegan ricotta. 46:13 See the vegan ricotta. 46:16 Very good. So we have the cream cheese. 46:18 Yes. 46:19 It's soy based, right? Yes. 46:21 So but before the cream cheese, 46:22 I need to grind this one to make the zest. 46:26 Oh. We are gonna use the zest. 46:28 Yes. Lemon zest. 46:30 There you see it. So it has citrusy touch to it. 46:33 Yes. Yes. 46:34 Okay, I would appreciate that citrusy touch to it. 46:39 I can imagine. I've been very good. 46:43 I've not given into the temptation 46:45 of trying there poached pear until it's time. 46:48 It's perfect. 46:49 Very good. 46:51 Thank you. 46:52 Thank you very much. You are welcome. 46:54 Now... 46:55 So we have this right here and you just toss it in this. 47:00 Okay, so we put the lemon zest with the cream cheese. 47:05 So after this one you add the maple syrup 47:08 just to make it sweet. 47:09 Okay. 47:11 What else goes in there? 47:12 It's ready. That's it. 47:14 That's it. Oh, wonderful. 47:15 I like it. 47:17 So far so good. Mix it well. 47:18 Make sure you mix it well but very slowly. 47:20 So you don't have to make it like a wild, 47:22 just beating everything. 47:23 Right. 47:25 You're gonna spill all over the place. 47:26 Yes, spill all the whole thing. 47:27 So little by little. 47:31 I like that citrusy touch to it. 47:34 Now this is totally helping us to avoid 47:39 needing to go to the resources, 47:41 which is traditional resources, 47:44 to go to the milk derivative ricotta, you know. 47:48 So we are avoiding the milk products 47:52 or animal products here. 47:53 Now this recipe or this dessert 47:56 could be a meal in itself, right? 47:59 So for supper, if you want a light supper 48:01 this is good to have it, right, or for breakfast. 48:04 Anytime. Not just for breakfast. 48:06 I think anytime you can eat this dessert right here. 48:09 But that's why they call, this what it is. 48:11 That's the consistency. That's the cream. 48:12 Can you do that again, please, display the creaminess. 48:15 Yes, right here you see it. Okay. 48:17 So you don't want it too runny. 48:18 No. No. You want just like this. 48:20 Just like a cream. Okay. 48:22 Okay. Very good. 48:23 So this one, you start boiling already 48:25 so we can to notice that. 48:28 You lay them on the side after it starts boiling. 48:30 Yes. Yes. Okay. 48:32 You can toast it in every five minutes, 48:34 put it around, turn around. 48:36 But because it's 15 minutes, we don't have a time. 48:39 That's right. To finish the good dish. 48:42 But I have there, you know, one pair ready here. 48:44 Oh, yes. Okay. 48:46 I want you guys to see it over there. 48:48 Beautiful. How the pear look like. 48:50 It's excellent. 48:51 It looks like it has its peal on. 48:53 You know, it's the same coloras the peal. 48:56 So this is very, very easy recipe. 49:00 So when you have these in ready, 49:02 especially, the pear is ready, 49:03 you know, in the freezer-- 49:05 not in the freezer, in a refrigerator. 49:06 In a refrigerator. 49:07 So you have this one, this pear can be 49:09 long for six days in refrigerator. 49:12 Wow, six days. Okay. Yes. 49:14 But you have to make sure to soak it in apple juice. 49:17 Okay, leave it soaked in apple juice 49:18 for those days in the refrigerator. 49:20 So you just cut it in half. 49:27 You cut it in half. 49:29 So in. 49:30 Not cut it through? 49:32 Not cut it through. You reserving the stem. 49:33 Yeah, just cut it here like here. 49:34 Make sure you save the core. 49:37 Not the core but the top of the core, okay. 49:39 Yes, all right. 49:41 So this one now ready. 49:42 All right, we will turn that off. 49:44 So we get closer this plate to here. 49:47 It's gonna be quick so watch. 49:49 Yes. 49:51 Okay. You see it. 49:52 You lay it, all right, and... 49:56 And the sauce. 49:57 Make sure, you know, when you make the sauce, 50:00 you need to remove this one, the pears to the side. 50:04 And let the juice-- 50:06 Simmer and become a syrup. 50:07 Simmer and become syrup. 50:09 Perfect. It's like a reduction. 50:11 So this is what you have here. Yes. 50:13 All right. Just like this. 50:15 Oh, yeah. Okay. This is like a syrup. 50:17 It almost looks like maple syrup. 50:19 You know, just that very same consistency. 50:21 Actually this is a maple syrup mixed with the apple juice. 50:24 With the apple juice, all right. 50:25 Yes, and the apple juice is no sugar added. 50:28 That's right. Very good. 50:30 So you know-- 50:31 You have enough sweetener with the maple syrup. 50:33 Most of the, most of the, you know, 50:34 the juices they come sugar in it already. 50:36 So you don't want no sugar, 50:37 extra sugar in there in the juice. 50:39 Okay. Very good. Thank you. 50:41 Okay, you just throw a little bit here 50:43 on top of the pear. 50:47 Oh, that looks so good. 50:50 Oh, yes. 50:51 Like I said, you know, 50:52 you can serve this one cold or hot. 50:55 So that depends, you know, if you are in the cold weather 50:58 so of course, you are gonna enjoy like hot. 50:59 But you are in the, like summer weather, 51:01 so you can enjoy it... 51:02 Nice and cold. Yes, nice and cold. 51:04 And a little drop of the vegan ricotta. 51:09 Ricotta right here. That looks so good. 51:13 And-- All right. 51:14 Yeah, I'll take one, no problem. 51:16 And to make it green, I want you to put this one. 51:18 All right, I made this just for you. 51:21 There you go. 51:23 All right, well, we garnished with that 51:25 but we do have the finished product 51:26 as you can see is very simple but very elegant 51:31 and, you know, it doesn't have refined sugars in it. 51:35 He used the apple juice as a sweetener. 51:37 Well, we have the contact information 51:39 to share with you also, news break, 51:41 and then we will return with all the finished products 51:44 of the recipes we prepared for you today. 51:47 So thank you, Chef Javier. 51:48 We are gonna be ready to be right back 51:50 with all the final products for you to see. 51:55 If you would like to contact Chef Javier Renteria, 51:57 you can do so at 2443, Fair Oaks Blvd #444, 52:03 Sacramento, CA 95825. 52:06 That's 2443, Fair Oaks Blvd #444, 52:10 Sacramento, CA 95825. 52:14 You can call 916-832-7441. 52:18 That's 916-832-7441. 52:22 Or you could email Chef Javier Renteria 52:24 at franciscojrenteria@gmail.com 52:31 That's franciscojrenteria@gmail.com |
Revised 2016-01-28