Good morning everyone, we are going to be starting with our cooking demonstration.
And what I'm going to do today is a funny name, it's called a gargoyle, a gargoyle
is a little vegetable stew that is usually served with condiments.
This is sweetleaf farm, a wonderful vegetable produce stand and I think I'm going to pick
up some beautiful radishes, gorgeous basil, so nice, a little bit of your hot sauces would
be so good with it.
It's always served with condiments, so maybe the carrot, all right, have a new carrot curry,
that's going to wake us up, awesome, I love your spinach, is it okay if I get a bag of
spinach, fantastic, I used them last time, they are so delicious, like a little fairy
came on and put a sugar on it, thank you guys, we'll see you soon, bye bye.
Fantastic, thank you so much, this is the best goat cheese that I've had in Oregon, I mean
by far, so I always love to use it, you bet, thank you, I think we're going to get cooking.
I have some snow peas here, snow peas you just snap and pour the string, those are baby
polypans and they are a squash, a summer squash similar to yellow squash, which I have also
here, baby yellow squash, which I'm going to slice in four, those are called french
breakfast radishes.
So what I do is I cut the tops, and I use the tops, I don't throw them away, I keep
it and make soups with it, it's really delicious to make a nice green soup, spring onions,
I think those are one of my favorites right now to use, so delicious, and I like to cook
them just a little bit, not too much.
So I'm going to start, I have a hot pan here and I'm going to start with putting a good
amount of olive oil, so you can keep stirring nicely the vegetables.
So for that kind of application, you don't want to cook your vegetables too much, you
want to keep a crunch.
Savoy cabbage is my favorite type of cabbage, they can come really, really big, but they
are incredible for soups, as well it makes a, if you make a white bean and cabbage soup,
so delicious with the savoy cabbage.
Start seasoning with some flour the cell, which is a really nice sea salt, and then some
black pepper.
So what I like to do with the basil is slice it very, very thin, I don't chop it because
then you lose its flavor.
So it's really fun to present it like this, because you can take each vegetable, take a
little bit of goat cheese, take a little bit of hot sauce in it, it's really fun.
For the sake of, for you guys to try everything as a sample, if I do it like that, it's going
to take me three hours to plate it for you.
So I'm just going to add little pieces of goat cheese, and now I'm going to add hot
sauce, that's going to be a little spicy, you mix it good, and it's like a little symphony
of colors, textures, and flavors.
I asked my love to take a walk, just to walk a little way, as we walked along we talked
all about our wedding day, only say that you'll be mine, and our home will happy be.
