Weir Cooking in the City; 121; "Butcher, Baker, Candlestick Maker"

I think worst to is filled with all kinds of interesting shops where you can buy things to cook and also special things to decorate the table like a specialty butcher or also a neighborhood bakery. And then of course I love hand dipped candles so candle shop is great and even a place to get great flowers but that's the fun part about the city. It's all about discovery. I have this great idea for a dinner party tonight and I want you to come along with me as I find a butcher baker and candlestick maker production funding for this series is made possible by Thai kitchen helping you bring that experience home use to mom. Here's two guys that say for you to share in wishes years to coming home celebrate everyday events. Movie makers of glassware and by soula supplier of equipment to cooks and professional chefs since 1972 with over twelve thousand five hundred items in stock

and soon the top stores nationwide. Turning lead Vineyard's is proud to support. Join we're cooking in the city Joines pension for turning fresh ingredients into culinary delights be shared by the turning leaf vineyards wine makers who are passionate about bringing the bounty of every harvest into each bottle. I love to go out on outings to force to the city to look for smaller stores and family run businesses with friendly staff really ready to share their knowledge and Brion's is a perfect example.

This is a family run butcher shop. It's been here since 1963 selling the best age steaks and meat but also fish and poultry. I love to come here and get something so simple as say a ribeye steak that I can just throw on the grill. But then also something a little bit exotic like Sonoma duck breast or even main table scallops. Those are great too. But you know the best thing about the city is the availability of ingredients and also the quality. I love these guys are a little bit flirtatious with the Flanary brothers are also great for giving great suggestions on what I should cook tonight. So Alper What do you have. It's great on our Egalite. I'm good. Are you good. Great to see you. And I suggest the last chapter of perfect choice. How many can I get. I'll take eight shirts. I'm going to do a little olive relish it'll be with some green and black olives capers and garlic little olive oil. Does that sound good. I think it's a perfect choice. Good. You look great as always. Thank you.

You too. Oh thank you. I just got back from Brian's that wonderful butcher shop and I talked to Albert. He was just as flirtatious as usual it was really fun but he gave me some great lamb chops. That's what I cared about with those great lamb chops. So I have I got eight of them but I'm only going to cook for today and they're so beautiful. What is the best butcher shop. Look how good these look. I like to take your lamb chops and just trim off the end like this just that excess fat can remove all of that then I'm going to places on the grill. First of all just a little bit of olive oil so just drizzle a little bit of that nice fruity extra virgin olive oil right on the lamb chops. And I just turn. I always do this right in the butcher paper. I think it's the easiest thing to do. So your counter great little trick. And then I've got a ridge grill that's already heating.

I love these grills. These girls are so great. You want to make sure though that you keep your grill for at least 10 minutes before you start cooking on it. So I would say medium medium. And then it's perfect because you should hear that fizzled. And I'm also going to make some asparagus. I thought asparagus with brown butter vinaigrette would be really delicious with the lamb. So for the asparagus you know this little trick to hold on to your asparagus and just snap off the ends of the asparagus and then you can store them in water because they actually absorb water and they stay nice and fresh that way. Throw away the ends. And I like to cook these in a saute pan. I put water in the pan and I add some salts. So a little bit of salt. Good pinch of salt really gives a nice flavor to the asparagus. It's funny when I was a kid I remember that the pencil thin

asparagus was really popular. Now it's back to the really nice big asparagus. I want to put the asparagus in the boiling water. And then can this pan. I'm going to make a brown butter and that's when I'm going to add to my business. So I add just a little bit of unsalted butter to the pan. And in the meantime I want to make the vinegar. This is a vinaigrette this made with some of the shallots today actually. What I found was some torpedo onion. That's what this is right here. Kind of looks a bit like a shallot but to cut a shallot or an onion or even one of these small torpedo ones I just cut off the top and leave the room and intact and then cut it right through the root and it's exactly the same thing. And then I just peel the onion or just remove that outside peel and then with the knife I'm making a few parallel cuts parallel to the work surface.

And I want this finally dies. So I'll make a few of those cuts where I've got a lot of things going. I've got lamb butter and asparagus. And next I've cut towards the front end with my knife like this come back with a sharp knife and just dice the onions. I love to add onions to have been great because it takes away the acidity if there's any sharp acidity in a vinaigrette. Now let's see how those lambchops are doing. We've got a nice hot grill today. And then one side cleared them. I want to season them so you can just season those. And I want to turn off that asparagus just a little bit. Now for the vinegar you can add those onions right to the bowl. And I'll also add a little bit of lemon juice. You can have lemon zest.

Also if you wanted to Belinda's use is really nice in this but it would give me nice flavor as well. So just squeeze it right through your fingers. Catching those seeds then I'll add also a little bit of white wine vinegar so I'm using two kinds of acid white wine vinegar and also lemon juice. And I want to add a little bit of salts and some pepper Fadl whisk this together. And sometimes what I'll do is if there's a lot of acid I'm using I'll just let this sit for a few minutes. Now I add a little bit of extra virgin olive oil to the vinaigrette. And with this whole thing together. But remember that brown butter is not brown yet. You can see at this point it's just melted it's just starting with brown butter which is called burna was that.

That just means not butter because it kind of smells nutty. What happens is the milk solids cooked long enough that they almost start to burn a little bit they start to cook. So you can see on the bottom of that pan there's a little bit of brown right there and that's what's happening to those salts are just starting to cook. So let that go just a little bit longer. Now you want to make sure that you taste this asparagus. I just kind of pinch the end like this to see if it's done yet. He can eat another minute. Sometimes I think that people don't cook their asparagus long enough. I like it to be cooked. I don't like it to be crunchy. This is perfect see how the butter looks at this point. You can see those milk solids. They've turned brown. So what I'll do is just to very slowly whisk that right into the vinegar. Boy you would not believe brown butter in asparagus is so good together and I'm sure at this point the asparagus is done. That's what

I'll do is remove that beautiful color on that asparagus these tender little stalks of asparagus drizzle that brown butter right over that asparagus and make sure you get some of the onions also great flavor. Oh Flicka that looks so good. It's a great first course but it's also a great dish to serve on the side of a main course and they're not done yet because I'm going to take a little bit of boiled egg and also add that. So I serve first of all by just slicing the egg and then I can just chop it in just a rough chop with the hard cooked eggs

and that's it for this dish. So simple but the flavors will be cool rates. And we have this wonderful asparagus with a brown butter vinaigrette. If you love olives and you're going to love the lamb with all of salsa I make this by taking some olives. And first of all start by picking your olives. I use my thumb to do that. I just press right down on the olive and it reveals the pit and just remove the pit from the olive. Let me show you again. So just remove that you can also use a cherry picker. Those work well and I always use my thumb for this. And you've got the olive Flesch right there. I'm taking the olives. I'm placing black olives these are column Matis but you could also use a nice was all for this. I'm also using some piece Shaleen. All of these are pitted too. So I

got these already done if you want. You can pick them yourself and I'm using those old fashioned Spanish always to have a little bit of pimento right inside and they are rolling all over. So take your olives and you're going to mince the olives. So I use a nice big knife for this and just mince these you can use any knowledge that you like. I find those the ones that are fresh ones the ripe ones from California aren't quite as good as these that are done in a brine for the ones that are salt cured. You want something with just a little bit more flavor. My brother absolutely loves olives he would love this dish. And I'll tell you it's so good to serve these lamb chops with this salsa in a Serat. It is such a fabulous combination. I'm almost done. You want to make sure there's still some

texture left on these olives. So don't do them to find if you wanted. You could also in your food processor. That would work as well. I bet those lambchops are almost done. We're going to take those off the grill and I'll just place these right on the platter. Hills looks so wonderful. Those are going to be really good with his salsa and take the olives and then I'll place those in a bowl. This is a salsa that you could do the day before if you wanted to. You don't have to do it at the last minute which is seems like that's the way I always cook but I like soup it's pretty easy to make but has lots of flavor and that when my cats eat it it really looks great. So while I love all those colors I'm going to add some garlic you probably wonder what is that doing soaking in water.

So what I have here the reason I soak it in water five minutes in cold water and the peel comes off in one piece because I told you that it probably won't. But you can see that it comes off very easily. And then I will just go ahead mash in the garlic really really quickly. And then I turn it over. And by the way this salsa doesn't need much salt. Those are those all of us are pretty salty. So you don't really need to add much. So garlic. And then next I've got some anchovies. These are salt packs anchovies. They come from Italy. You can use those and you could also if you want to you could use the ones that come in oil. Just a small can of anchovies. I take these and I soak them for five minutes in cold water and then I pack them dry in paper towels. I'm only using a couple. If you're a person that doesn't like anchovies just omit it

and take your anchovies. And then once again I use the back of a knife to mash those. You can see I use the back of the knife as really a tool. When most people just use the front then I come back and. Mints those. It's funny because a lot of people don't like anchovies after they have my anchovies that I soak in water and they like them. So I think it is a great little trick. Little bit of lemon juice. Squeeze that right into the all even garlic and anchovy mixture I'm adding some parsley. This is just Italian parsley nice flavors so I like to use this a little bit more than the curly stuff so I usually use this and I also grow it right on my balcony so it's great to have this in the city. I've always got a pot of parsley growing and. Finally a little bit of extra virgin olive oil

and stir that together and said look good. Now make sure you stir this enough so that the anchovies are mixed throughout and the garlic. You don't want one person to get all of the garlic and anchovy. So you want to make sure it's really well mix. And of course you know me I've got a taste and it's my chance to taste so. Little bit just to see how it is. So good with those lamb chops from the butcher. Little black pepper. Oh is that delicious. Can't wait. Take the lamb chops. He's great with roasted potatoes or your favorite green vegetable. I don't think I want this on the top. I think I'll put a little bit on the top and it'll fall kind of to the side. That looks delicious. And I think a little wedge of lemon.

That's the theme of today which of Lemon will be nice to on the side of this dish. So these are grown lambchops that are with the most fabulous Olive relish. They'll be so delicious for dinner. These lamb chops look really good. Now I need some bread to soak up the olives salsa. Oh. Really. Good. Good. I'm. Coming back with you. Yes. I'd love to. Use. The bread because more so than usual. I would feel. So. Good. Smells good smells. This is fantastic. That's great. Do you want one. I'd love it. I'd love it. We'd like to go back to.

Away. With. You. Always a big question. Wow. You're doing great things. Thank you. When I was out today at the bakery I ran into my friend you. And I said why did she come to dinner I've got these great lamb chops. And I got to be really fun she loves to cook like I do so it would be great. You have to let me help you though. You know you could do that in the basket. That'll be great. I think that's enough for her six slices of bread. So we're going to make the dessert and we're going this is really wonderful. I'm going to I've made already a honey ice cream and we're going to have some poached fruit that's approached poached in wrestling. I'm going to start first of all would you just peel this with the vegetable peeler. OK. You want the whole thing peeled. No. Just a few pieces. I don't want one or two pieces is OK. Just to be great. Now add these to the pan with a few cloves.

So just some cloves whole cloves. Throw those into the pan. And I'm also adding some honey. It's a little bit of honey. In the pan. But I want to use a late harvest recently and we should taste it don't you think. Oh my glasses. You got to be great. I always like helping when I get to taste the wine. Just a little sip of wine with dinner. Cheers to you to me. That's wonderful. I'll be good with his hand. To place some in my hand. Later. This is where they leave the grapes on the vine a little bit longer and it gets affected by. Try this which is actually a beneficial fungus and it makes the most wonderful wine that's really quite sweet. It's delicious. Now we want to also peel these pears to you on day one I'll do one right. Oh these are new Peeler's. I love these. This is a peeler. It's actually a super rated peeler.

These are fabulous for pears peaches or even tomatoes. And look at this. The fastest peeler. Let's see how fast. OK. Don't cut your finger. Do you remember the time that we did the mushrooms. No what I remember is the time you invited me over and said let's do a little fried chicken and we cooked fried chicken for 70 people. Well you oh I didn't feel really good. All my friends were impressed that you were there. So I really want to show off my talent. What are we going to do to turn this up. So we want to bring that to a boil. Do you want me to do both of these or do you want to do yours. No you know what I do first of all I like to cut it. In half. And then. Use this. I'm stealing it. And take a melon baller. This works really well. Watch this just. For right around and remove the core. And then. You go OK perkier takes it.

I remove the in the big night for it. I know you can use whatever little you want to you want to do Oh I think on the show. So just remove also remove the stem right here just by cutting into. The stem. And take a chef's knife. And then just cut this into thin slices and learning some new techniques. This is really. Good one I have. You know what. I have a pear core. Yes they're great. You should have brought there. I know what I did. I was doing. I didn't know I was coming to dinner. I know that's true. Back when you were shopping. So what I have here are some dried apricots. Mission figs. And salt Tanah or golden raisins. Now that this mixture is boiling. What I can do is add all of those dried fruits right to the pan and I start those first let those cook just for a few minutes and then I add the cares to the page from me to yours too.

Sure. Pears to the pan. Is going to be so good and with a little softer. Now I do this until the pears are tender and also the fruit is really nice and soft. We've got some that's already made. I have to show you is so wonderful doesn't it look good. There are some honey ice cream in the freezer. You want to get that a little bit of that ice cream right into each one of these. You want just a single scoop. Sure. Oh perfect next. To me honey. Ice cream what I and also I want to you want to. And we'll just spoon some of this compote right over the top take a little bit of that liquid and put it right over the ice. So good. And we have this wonderful ice cream with poached. Winter's fruits. The dinner's all ready. All the dining room needs now is a little atmosphere right.

I'm a real fanatic about lighting. And one of the least expensive and also the easiest ways to really give atmosphere and warmth to a room is with candles. I'm here today at waxing moon. It's a specialty candle shop and I come here because they make the most beautiful candle. You can also make your own candles. What I love is for example this one it's lemon grass. It's so good. And you look at all the beautiful beautiful shapes. I love this. I always think about the table. What can I do tonight. Well this will be beautiful look at this. This is so great. What I'll do is I'll put this together with some of those yellow candles that will look. Idiotically. As wonderful as Harappan they do. Thank

you. I'm excited I'm going to have all the yellows on the table. We make just about everything we saw here. So if you ever look for something. Specific. For you. So nice running into today. It's really fun. Thank you for including me. This just looks great. I know how much you like food and cooking. It's always fun to cook. I know I love it the best. Thank you. I love this song Sherry. It's a men's. I think it will be really perfect with the asparagus. Oh it's dry it's really nice made a great choice too. And. For the main course I thought that a shiraz would be really nice an Australian shiraz. It's the same thing as a surah. It's a gutsy wine. It'll be great because lamb chops the olives in a nice nose. One last thing about foraging. Once you find a great place go back

often be gracious and give the shop as much business as you can see you next time for another we're cooking in the city. Visit our Web site at KQED dodder slash we're cooking in the city to experience Joannes cooking through interactive step by step presentation. You can also download recipes from her companion book. Or to make all the recipes in this series in your own home call 1 8 6 6 7 2 2 9 2 3 2 dewater we're cooking in the city for thirty five dollars plus shipping with more than one hundred twenty five easy to follow recipes and more than 50 photographs this hardcover volume includes Joannes inspirational ideas on training for any tips to help you get organized and the chapter on food and wine.

Production funding for this series was made possible by turning lead Vineyard's is proud to support join weares cooking in the city Joines passion for turning fresh ingredients into culinary delights he shared by the turning leaf vineyards winemakers who are passionate about bringing the bounty of every harvest into each bottle. And by supplier of equipment to cooks and professional chefs since 1972 with over twelve thousand five hundred items in stock and soon laptop stores nationwide.

Here's to. His. Mom. Here's two eyes that say for you. To share wishes you. You're. Coming home. Celebrate every day events. Movie. Makers of glassware. Thai kitchen helping you bring that Thai experience home. The