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[Molly] As an homage
to the history
of my new restaurant,
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I am whipping up
some new classics.
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Can it be opening day yet?
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Like my crispy, glossy
roasted chicken
with carrots and potatoes.
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What a winner
of a chicken dinner.
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A relish plate featuring
pink pickled beet eggs.
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Oh, look at that pink color.
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A smoky whitefish dip.
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That is peaked with smokiness.
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And my big, bright lemon,
poppy seed cake to celebrate.
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It is so moist.
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Welcome to Bernie's.
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[Molly] Oh, yum.
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Yay!
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Hey, this is me, Molly Yeh.
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Hey, this is me, Molly Yeh.
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This is my husband, Nick.
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This is our growing family.
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And this is our home, our farm
on the North Dakota,
Minnesota border.
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The place where I eat,
sleep and breathe food.
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Nick and I are opening
a restaurant
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right here
in East Grand Forks.
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It's going in
a historical space
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that used to house this
local gem called Whitey's.
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Whitey's was opened for almost
a hundred years.
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It seems like everybody
in this town
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It seems like everybody
in this town
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has stories about
going to Whitey's.
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And now
we are honoring the old
and bringing in the new
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with an eatery
called Bernie's.
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So today, I am sharing recipes
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inspired by
the original location.
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For our celebratory dessert,
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I'm baking up my lemon,
poppy seed cake,
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filled with raspberry jam
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and covered
with vanilla buttercream.
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It is super soft and sweet
and moist.
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I love it
because of how versatile
and easy it is to make.
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It all comes together
in one bowl.
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It all comes together
in one bowl.
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I'll start by combining
two-and-a-half cups of sugar
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with one-and-a-half cups
of neutral oil.
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I love an oil-based cake.
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They stay moist for a while,
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and there are so many
other flavors in here
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that neutral oil works
perfectly fine.
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I'll whisk this together
to combine.
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I've baked this cake
as loaf cakes, as muffins.
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Today, I'm doing a big
celebratory layer cake.
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And it was actually
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one of the flavors
that I baked
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for Nick's sister, Anna,
and her husband, Jason,
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when they got married
at Whitey's.
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when they got married
at Whitey's.
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I'll add four eggs,
one at a time.
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So I'm whisking this well
to ensure
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that the egg
are fully incorporated
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and that the batter
is coming together smoothly.
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If you don't whisk it
well enough,
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the cake in the end
could taste a bit oily.
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'Cause what you're doing
right now
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is holding together the oil
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and the eggs and the sugars
that it's emulsified.
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It's kind of an arm workout.
[chuckles softly]
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The power whisk.
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[exhales sharply]
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I'll zest in two lemons,
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and then also squeeze in
half a cup of juice.
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I'm just skimming off
the top layer,
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being careful not to go down
to the lighter-colored pith
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because that tastes
a little bitter.
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You don't want that in there.
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I'll juice in these
two lemons now.
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I'll pop in
one-and-a-half cups
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of whole milk Greek yogurt
for that great richness.
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The tang of yogurt with lemon
is great together.
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The tang of yogurt with lemon
is great together.
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Also makes it healthy.
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[chuckles softly]
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You saw how much sugar
I added to this. [chuckles]
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A quarter cup of poppy seeds.
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They're just here
for the looks
and slight bit of crunch.
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I used to love getting
lemon poppy seed muffins
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from the grocery store
with my mom when I was little.
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Two teaspoons
of almond extract
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and then
one cup of almond flour
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for that dense, moist texture.
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Okay, I'll whisk these
to combine.
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So whenever I make
a one-bowl cake,
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I do it in stages.
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First, you wanna do the fat
and the sugar,
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then add the eggs
so that gets fully emulsified.
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And since the flower
isn't in here yet,
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you don't have to worry about
overmixing the batter
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and developing that gluten.
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Next, I'll add three cups
of all-purpose flour,
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half a teaspoon
of baking soda,
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which will react
with the acidity in the lemon
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to help the cake puff up
while it bakes.
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Two teaspoons of baking powder
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and one-and-a-half teaspoons
of kosher salt.
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I'll bring the batter together
and whisk until
it's just combined.
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I'll bring the batter together
and whisk until
it's just combined.
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So the menu at Bernie's
will be inspired
by Midwest flavors.
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Lots of hotdish
and cookie salad.
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And then one of the features
of the menu
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that I am particularly
excited about
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is having a Cake of the Day.
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And this will be
one of the cakes on rotation.
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What is the point
of opening up a restaurant
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if you can't just fuel
your crazy, obsessive
cake-baking habit?
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'Cause then I will have
a legit reason
to feed people cake.
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'Cause then I will have
a legit reason
to feed people cake.
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I won't have to force it
upon Nick every day.
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Okay. Let me get my cake pans.
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I'll bake this up into three
eight-inch layers.
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This will be a very big cake.
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But you can also do
six-inch layers.
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Or you can halve it
and do a couple of shorter
eight-inch layers.
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I'll divide this up evenly.
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I'll stick these in the oven
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I'll stick these in the oven
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at 350 degrees
for about 35 minutes
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until a toothpick
stuck into the center
comes out clean.
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And then I'll get going
on my buttercream.
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My cakes are cooled
and I've got my frosting here.
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It's just a classic
American buttercream
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that I added
a bit of almond extract to
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to amp up the almond
that's in the cake.
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to amp up the almond
that's in the cake.
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And now I'll get my spatula.
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I'll glue the first layer down
with a schmear of frosting.
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And then center this
on a circle.
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Now just saw it off gently
with a serrated knife.
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Yay.
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Gotta do this.
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Mmm.
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It is so moist.
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I'll spread this with
a pretty thin layer
all the way through the edge.
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And next, I'll do
a layer of raspberry jam,
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And next, I'll do
a layer of raspberry jam,
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but before I do that,
I wanna create a barrier
to hold in the raspberry jam
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so it doesn't
smoosh out the sides.
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I don't wanna see it from
the outside of the cake.
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So to do that,
I have a piping bag
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filled with
some of my buttercream here.
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I'll just pipe the border
all the way around the edge
to create, like, the dam.
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I'll get my jam.
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I'm using raspberry because
I love the flavor with lemon,
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and also
it looks really pretty.
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This is a seedless jam
but seeded is fine, too.
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I'll spread it all the way
to the border
that I just piped.
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I'll spread it all the way
to the border
that I just piped.
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Now it won't go anywhere.
It's locked in.
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And now I keep on stacking
and then decorate.
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Welcome to Bernie's.
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[Molly] Coming up,
the most succulent main course
on my new restaurant's menu,
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it'll make your mouth water
for sure.
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In planning the menu for
our new restaurant Bernie's,
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we put together dishes
that were timeless and cozy
and reflective of our region.
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And tell me something
that's more timeless
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than roasted chicken
with carrots and potatoes.
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Super glossy, crispy skin,
juicy salty meat.
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Really buttery mashed potatoes
and sweet roasted carrots.
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I'm starting with
four chicken quarters.
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So both the leg and the thigh,
bone and skin on.
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Get the best chicken
you can find.
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Because this is
such a simple dish,
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Because this is
such a simple dish,
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this is really all about
making chicken
the best it can be.
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And I'm only seasoning with
kosher salt and black pepper.
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Hold your fingers up high
so that it rains down evenly.
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And then also
a generous amount
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of freshly cracked
black pepper.
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Before I get this onto
my baking sheet,
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I'm gonna set up little stages
for the chickens.
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So I've got four lemon slices
and four leeks.
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And I'll use these
to prop up the chicken
so that as it roasts,
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heat can get
underneath the chicken
and make it crispy.
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heat can get
underneath the chicken
and make it crispy.
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It doesn't get soggy.
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And then also, of course,
the lemon and the leek
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will infuse
the chicken with flavor
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And my pan is lying
with some foil
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because, eventually,
I will wanna catch
all of the chicken juices
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and use those for a jus
at the end.
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And then I'll prop the chicken
on to their bed of lemon
and leeks.
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All right.
Let me wash my hands.
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I'll stick these
in the oven now
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at 450 degrees for 25 minutes
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at 450 degrees for 25 minutes
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while I make a garlic butter
to brush on.
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I'll start by peeling
and smashing
two large cloves of garlic.
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I don't have to worry about
chopping them up
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since I'm just using
the garlic
to infuse the butter.
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I'm just using
the blunt end of my knife
to smash it and peel it.
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I'll melt
half a stick of butter,
toss in the garlic,
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and just allow this to sizzle
for a few minutes
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so that the butter can
take on that garlic flavor.
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I remember going to Whitey's.
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It must've been the first week
that I moved to town.
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And I immediately noticed
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And I immediately noticed
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all of the local specialties
on their menu,
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like walleye
and lots of meat and potatoes.
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And I also immediately
picked up
on how special it was.
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I am smelling this garlic.
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I'm gonna get the chicken
out of the oven.
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The chicken
isn't fully cooked yet,
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but it's already
starting to smell good
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and the skin
is already looking crisp.
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I'll brush the chicken
all over with
the garlic butter.
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I don't wanna do this
at the beginning
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because I don't want
the butter to burn.
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And also, I want to allow
the chicken skin
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And also, I want to allow
the chicken skin
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to get crispy
before adding butter.
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Okay. Now with all
of the juices
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and the butter that's fallen
down onto the pan,
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I'll use those
to toss my carrots in.
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I've got four carrots here,
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and I think they look cute
with the stems still on them.
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And they're peeled.
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And I'll just roll them around
in the chicken juices
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and the excess butter
that's fallen to the pan.
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And this is perfect
timing now.
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I'll get the chicken
and the carrots
back into the oven,
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and the carrots
will be perfectly cooked.
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If I had put them on before,
they would've gotten
overcooked and mushy.
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If I had put them on before,
they would've gotten
overcooked and mushy.
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This will go back
into the oven now
at 375 for about 20 minutes
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until the chicken is golden
brown and cooked through
and the carrots are tender.
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Now I'll get going
on the mashed potatoes.
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You've got to have a creamy,
buttery bed for this chicken.
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I have already
boiled my potatoes.
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This is two pounds
of Yukon Gold potatoes.
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Yukon Gold are the butteriest,
creamiest potatoes,
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Yukon Gold are the butteriest,
creamiest potatoes,
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and I've riced them
so they're fluffy.
240
00:10:35,567 --> 00:10:37,867
And now I'll pour in
a bunch of dairy
[chuckles]
241
00:10:37,867 --> 00:10:40,000
to make them creamy
and delicious.
242
00:10:40,066 --> 00:10:41,667
I'll add a quarter cup
of whole milk.
243
00:10:42,667 --> 00:10:44,166
One cup of heavy cream.
244
00:10:46,166 --> 00:10:48,667
And six tablespoons
of unsalted butter.
245
00:10:48,667 --> 00:10:50,266
And then I'll season
with some kosher salt.
246
00:10:50,266 --> 00:10:52,767
I'll start with three-quarters
of a teaspoon
247
00:10:52,767 --> 00:10:55,667
and then add more as I go,
in case it needs it.
248
00:10:55,667 --> 00:10:58,600
Then instead of black pepper,
I'm using white pepper
249
00:10:58,667 --> 00:11:01,100
so that the potatoes
stay pure and white.
250
00:11:02,567 --> 00:11:06,200
I'll stir this around
just to allow the butter
to melt
251
00:11:06,266 --> 00:11:08,200
and everything
to get heated through.
252
00:11:08,266 --> 00:11:11,600
You don't want
to overmix potatoes
and make them gummy.
253
00:11:11,667 --> 00:11:13,900
Okay, let me make sure
there's enough salt in these.
254
00:11:17,767 --> 00:11:19,967
Mmm. Mmm.
255
00:11:19,967 --> 00:11:22,000
They're perfect.
Potatoes are done.
256
00:11:22,066 --> 00:11:24,000
I think I'm smelling
the chicken.
257
00:11:24,700 --> 00:11:26,200
Hello.
258
00:11:26,266 --> 00:11:29,667
I can practically
see my reflection
in this glassy chicken.
259
00:11:29,667 --> 00:11:31,254
Mmm. [exhales]
Smells heavenly.
260
00:11:31,254 --> 00:11:32,166
Mmm. [exhales]
Smells heavenly.
261
00:11:32,166 --> 00:11:35,200
My last step for this dish
is I'm gonna make a jus
262
00:11:35,266 --> 00:11:37,867
to have a saucy element
on the bottom of the plate.
263
00:11:37,867 --> 00:11:39,767
It'll add more flavor
and richness.
264
00:11:39,767 --> 00:11:43,667
So I'll spoon off the juices
that have accumulated
at the bottom of the pan.
265
00:11:44,567 --> 00:11:46,300
Spoon it into a saucepan.
266
00:11:46,367 --> 00:11:50,900
There's so much flavor here
and that butter
that has accumulated
267
00:11:50,967 --> 00:11:53,166
and that schmaltz.
268
00:11:53,166 --> 00:11:58,000
And it just all comes together
for one of the more perfect
bites of food in this world.
269
00:11:58,500 --> 00:11:59,567
Okay.
270
00:11:59,600 --> 00:12:01,254
Since there is a lot of fat
in these drippings,
271
00:12:01,254 --> 00:12:01,700
Since there is a lot of fat
in these drippings,
272
00:12:01,767 --> 00:12:03,800
I'll cut it
with some chicken stock.
273
00:12:03,867 --> 00:12:07,667
These drippings
are gonna have the lemon
and leek flavor too.
274
00:12:07,667 --> 00:12:09,100
Sort of swirl this around.
275
00:12:09,166 --> 00:12:11,166
It'll allow the chicken stock
to mingle with the juices.
276
00:12:11,166 --> 00:12:15,867
The chicken stock
kind of dilutes the juices
since they're so fatty.
277
00:12:15,867 --> 00:12:20,300
Didn't think there were
gonna be so many sexy jus
in this kitchen today, did ya?
278
00:12:20,367 --> 00:12:22,900
Okay, I'll plate this up
before I embarrass
myself anymore.
279
00:12:22,967 --> 00:12:24,367
I'll start with the potatoes.
280
00:12:24,367 --> 00:12:26,367
Not too much, not too little.
281
00:12:26,367 --> 00:12:27,834
Add some jus.
282
00:12:27,834 --> 00:12:31,100
Wanna do it on the bottom
so it doesn't make
the chicken skin soggy.
283
00:12:32,700 --> 00:12:34,367
Nestle this chicken right in.
284
00:12:36,667 --> 00:12:38,000
Some carrots.
285
00:12:38,066 --> 00:12:40,567
Okay, I'm definitely
gonna eat this leek too.
286
00:12:42,500 --> 00:12:44,166
And I'll finish
with some flaky salt.
287
00:12:45,166 --> 00:12:47,467
Mmm, mmm, mmm.
288
00:12:47,467 --> 00:12:51,467
I don't wanna mess with it
but I also don't wanna
not taste it.
289
00:12:53,467 --> 00:12:55,867
I want a little bit
of everything in my bite.
290
00:12:59,567 --> 00:13:01,254
Mmm.
291
00:13:01,254 --> 00:13:01,467
Mmm.
292
00:13:01,467 --> 00:13:04,400
All of those flavors
play so nicely together.
293
00:13:04,467 --> 00:13:07,467
This is what I wanna eat
everyday of my life.
294
00:13:08,600 --> 00:13:09,967
What a winner
of a chicken dinner.
295
00:13:09,967 --> 00:13:11,800
[cheery music playing]
296
00:13:14,266 --> 00:13:18,767
[Molly] Next I'm resurrecting
a version of an old classic
to the Bernie's menu.
297
00:13:23,600 --> 00:13:24,867
[lively music playing]
298
00:13:24,867 --> 00:13:27,367
[Molly] Nick and I recently
took over a beautiful,
299
00:13:27,367 --> 00:13:30,567
historical space in town
to open up a restaurant,
300
00:13:30,567 --> 00:13:31,734
Bernie's.
301
00:13:31,767 --> 00:13:35,066
And one of the appetizers
on our menu will pay homage
302
00:13:35,066 --> 00:13:38,400
to the former restaurant
in the space, Whitey's
303
00:13:38,467 --> 00:13:41,000
and the appetizer
is a relish tray.
304
00:13:41,000 --> 00:13:43,767
It's a veggie tray
except everything is pickled.
305
00:13:43,767 --> 00:13:46,667
Ours will feature
pink beet pickled eggs
306
00:13:46,667 --> 00:13:49,567
and it will be plated up
with some different
pickled things
307
00:13:49,567 --> 00:13:51,800
as well as some
great sourdough toast,
308
00:13:51,867 --> 00:13:53,135
really good ham
and house-made butter.
309
00:13:53,135 --> 00:13:54,567
really good ham
and house-made butter.
310
00:13:54,567 --> 00:13:57,667
I'll make my pickled eggs
and I'll start with a can
of beets
311
00:13:57,667 --> 00:14:02,000
that have been cooked
and peeled and I'll use this
in the brine.
312
00:14:02,066 --> 00:14:05,200
Wow, today was not the day
to wear a white shirt.
[chuckles]
313
00:14:05,266 --> 00:14:07,200
I'll pour this
into my blender.
314
00:14:07,266 --> 00:14:10,100
[nervously]
Carefully, carefully.
315
00:14:12,767 --> 00:14:13,767
[crowd cheering]
316
00:14:13,767 --> 00:14:15,000
And then puree these.
317
00:14:15,066 --> 00:14:16,967
So this will be the base
for the pickle brine.
318
00:14:18,000 --> 00:14:18,767
[lively music playing]
319
00:14:24,467 --> 00:14:25,867
-Neat.
-[whirring stops]
320
00:14:25,867 --> 00:14:28,667
Now press this mixture
through a sieve
to get rid of the solids.
321
00:14:28,667 --> 00:14:31,100
I'll just use the liquid.
322
00:14:31,100 --> 00:14:35,500
So the beat pickled eggs
were not on the original
relish tray at Whitey's,
323
00:14:35,567 --> 00:14:37,867
but I love them
and they're a loose nod
324
00:14:37,867 --> 00:14:40,100
to all the beet farmers
of this region.
325
00:14:40,100 --> 00:14:42,467
So it is so convenient
that you can buy beets
326
00:14:42,467 --> 00:14:43,967
that are already cooked
and peeled,
327
00:14:43,967 --> 00:14:45,867
but if you're doing that
from scratch,
328
00:14:45,867 --> 00:14:50,166
I always like to handle beets
using gloves so that my hands
don't get dyed pink.
329
00:14:50,166 --> 00:14:52,300
So just press the juices
through the sieve.
330
00:14:52,367 --> 00:14:53,135
Gotta do this carefully
and not splatter on my shirt.
[chuckles softly]
331
00:14:53,135 --> 00:14:55,100
Gotta do this carefully
and not splatter on my shirt.
[chuckles softly]
332
00:14:55,900 --> 00:14:57,266
Right.
333
00:14:57,266 --> 00:15:00,400
And then I'll combine this
with half a cup
of red wine vinegar
334
00:15:00,467 --> 00:15:02,367
for that important
pickle-y acidity.
335
00:15:02,367 --> 00:15:03,700
Half a cup of sugar.
336
00:15:05,266 --> 00:15:06,367
A little bit of nutmeg.
337
00:15:06,367 --> 00:15:08,066
That warmth is so nice
with the beets.
338
00:15:11,767 --> 00:15:13,200
Add some kosher salt...
339
00:15:14,166 --> 00:15:15,467
and a quarter cup
of water.
340
00:15:16,667 --> 00:15:19,200
So I'll whisk this together
and heat it up
341
00:15:19,266 --> 00:15:23,100
just to allow
the sugar to dissolve
and that's my brine.
342
00:15:23,166 --> 00:15:28,367
So a relish tray is a staple
of old-school supper clubs
343
00:15:28,367 --> 00:15:32,667
and it's confusing
because it doesn't necessarily
have to have relish on it.
344
00:15:32,667 --> 00:15:35,500
It essentially just has
to have some pickle-y things.
345
00:15:35,567 --> 00:15:40,300
So, typically, it would be
a sectioned plate
with pickles, olives,
346
00:15:40,367 --> 00:15:43,266
maybe some pickled okra
or other pickled veggies,
347
00:15:43,266 --> 00:15:47,467
and if you talked to anybody
who went to Whitey's
when it was open,
348
00:15:47,467 --> 00:15:51,200
one of the first things
they mention
is the Whitey's relish tray.
349
00:15:51,266 --> 00:15:53,135
So of course we had to
resurrect the relish tray
for Bernie's,
350
00:15:53,135 --> 00:15:54,166
So of course we had to
resurrect the relish tray
for Bernie's,
351
00:15:54,166 --> 00:15:56,066
but we're putting
our own spin on it.
352
00:15:56,066 --> 00:15:58,166
We're adding
these beet-pickled eggs.
353
00:15:58,166 --> 00:15:59,967
We're adding some radishes
354
00:15:59,967 --> 00:16:02,266
and instead
of the chicken liver pate,
355
00:16:02,266 --> 00:16:04,867
we're doing
some really awesome ham.
356
00:16:05,367 --> 00:16:06,700
That's good.
357
00:16:06,700 --> 00:16:09,767
I've got my eggs here.
These have been boiled
for 7 minutes
358
00:16:09,767 --> 00:16:13,867
which will yield the perfect,
soft but not too runny yolk.
359
00:16:13,867 --> 00:16:14,800
And I've peeled them.
360
00:16:15,867 --> 00:16:17,867
I'll pour my brine
right over.
361
00:16:19,467 --> 00:16:21,367
These are gonna be so pretty.
362
00:16:21,367 --> 00:16:23,000
So I'll cool this
to room temperature
363
00:16:23,066 --> 00:16:23,135
and then stick it
in the refrigerator
for about six to eight hours
364
00:16:23,135 --> 00:16:26,600
and then stick it
in the refrigerator
for about six to eight hours
365
00:16:26,667 --> 00:16:29,767
or you can also go overnight
or even for multiple nights
366
00:16:29,767 --> 00:16:34,767
and then they'll take on
that awesome, pink color
and pickle-y flavor.
367
00:16:34,767 --> 00:16:36,800
[lively music playing]
368
00:16:36,867 --> 00:16:40,700
My eggs have pickled.
I've got my other
little noshes here.
369
00:16:40,767 --> 00:16:41,800
Slice these up.
370
00:16:42,700 --> 00:16:43,867
I'm gonna use a fork...
371
00:16:45,100 --> 00:16:48,000
so my fingers don't get dyed.
372
00:16:48,066 --> 00:16:49,900
Oh, look at that pink color.
373
00:16:49,967 --> 00:16:51,367
Hold on, wait for it.
374
00:16:53,066 --> 00:16:53,135
I'll slice it in half.
375
00:16:53,135 --> 00:16:54,500
I'll slice it in half.
376
00:16:56,166 --> 00:17:00,467
Oh, yeah,
look at that perfect yolk
and the pink ombre.
377
00:17:01,467 --> 00:17:02,767
I mean...
378
00:17:02,767 --> 00:17:04,467
It advertises itself.
379
00:17:09,266 --> 00:17:10,967
Sprinkle with some salt
and pepper.
380
00:17:10,967 --> 00:17:13,567
I really think
there's only room
for three halves here
381
00:17:13,567 --> 00:17:16,500
which is a shame
'cause I guess I have
to eat this other half.
382
00:17:16,567 --> 00:17:17,266
[chuckles]
383
00:17:17,767 --> 00:17:18,467
Mmm.
384
00:17:22,066 --> 00:17:23,135
Mmm. Mmm.
385
00:17:23,135 --> 00:17:24,500
Mmm. Mmm.
386
00:17:24,567 --> 00:17:27,600
A really good,
perfectly boiled egg
387
00:17:27,667 --> 00:17:30,066
with a little bit
of that beet flavor
388
00:17:30,066 --> 00:17:31,767
and the sweetness
from the brine.
389
00:17:31,767 --> 00:17:32,700
I mean...
390
00:17:33,567 --> 00:17:35,166
Don't you wanna come
eat at Bernie's?
391
00:17:36,200 --> 00:17:38,266
[popping]
392
00:17:38,266 --> 00:17:40,166
-[grinding]
-[crunch]
393
00:17:42,000 --> 00:17:43,300
[Molly] Still to come.
394
00:17:43,367 --> 00:17:45,667
The big dip
you've been waiting for.
395
00:17:45,667 --> 00:17:46,867
I can't wait.
396
00:17:50,800 --> 00:17:51,800
[country music playing]
397
00:17:54,300 --> 00:17:56,100
Really good appetizers
are a sign
398
00:17:56,166 --> 00:17:57,667
of a really good
restaurant,
399
00:17:57,667 --> 00:18:01,600
so I am whipping up
a wonderful whitefish dip.
400
00:18:01,667 --> 00:18:04,300
Which is smoky and creamy,
and herby and bright.
401
00:18:04,367 --> 00:18:07,667
And it also showcases
the amazing whitefish
of our region.
402
00:18:07,667 --> 00:18:10,367
I'm just chucking everything
into a food processor
403
00:18:10,367 --> 00:18:13,166
starting with some capers
for brininess.
404
00:18:13,166 --> 00:18:16,767
These are little bursts
of flavor that go so well
with lake fish.
405
00:18:16,767 --> 00:18:18,467
I'll coarsely chop a shallot.
406
00:18:20,100 --> 00:18:20,369
This is sort of a loose nod
to Jewish appetizing.
407
00:18:20,369 --> 00:18:24,667
This is sort of a loose nod
to Jewish appetizing.
408
00:18:24,667 --> 00:18:28,900
There will obviously be
a few nods to Jewish cuisine
at this restaurant.
409
00:18:28,967 --> 00:18:30,867
Things will get
everything-bagel seasoned.
410
00:18:30,867 --> 00:18:32,200
There will be a babka.
411
00:18:33,166 --> 00:18:35,066
And of course,
this whitefish dip.
412
00:18:35,066 --> 00:18:37,367
It's just like something
that you would get
on a bagel.
413
00:18:38,166 --> 00:18:39,567
I'll chop up some celery
414
00:18:39,567 --> 00:18:42,467
and I don't have to be
too exact with chopping
this up.
415
00:18:42,467 --> 00:18:44,767
since it'll get pulsed
in the food processor.
416
00:18:47,266 --> 00:18:48,867
Add some dill and chives.
417
00:18:48,867 --> 00:18:50,369
I love how bright this dip is.
418
00:18:50,369 --> 00:18:50,900
I love how bright this dip is.
419
00:18:54,767 --> 00:18:56,367
Then a couple
of good pinches of salt
420
00:18:57,000 --> 00:18:58,567
and black pepper.
421
00:19:01,266 --> 00:19:05,100
I'll pulse this a few times
just to break everything
up into small pieces.
422
00:19:07,967 --> 00:19:09,867
That's good.
I like it
on the chunkier side.
423
00:19:11,600 --> 00:19:13,767
I'll bring this together
with some mayonnaise.
424
00:19:13,767 --> 00:19:16,100
My favorite ingredient
of all time.
425
00:19:16,166 --> 00:19:17,567
Some sour cream.
426
00:19:17,567 --> 00:19:20,200
The sour cream
brightens up the mayonnaise,
but keeps it creamy.
427
00:19:20,266 --> 00:19:20,369
And the juice of a lemon.
428
00:19:20,369 --> 00:19:21,767
And the juice of a lemon.
429
00:19:21,800 --> 00:19:25,567
You really can't go wrong
when you're adding lemon
and capers and dill
430
00:19:25,567 --> 00:19:26,767
to a great whitefish.
431
00:19:30,066 --> 00:19:31,700
I'll pulse this
a few more times
to combine.
432
00:19:38,000 --> 00:19:39,433
And that looks great.
433
00:19:39,433 --> 00:19:42,867
So that's essentially
my dressing and I'll toss it
in with my fish.
434
00:19:42,867 --> 00:19:45,200
I've got
a smoked whitefish here
435
00:19:45,266 --> 00:19:49,767
This has been de-boned
and now I'll just break it up
into smaller pieces,
436
00:19:49,767 --> 00:19:50,369
but some bigger bits
are tasty too.
437
00:19:50,369 --> 00:19:51,600
but some bigger bits
are tasty too.
438
00:19:51,667 --> 00:19:56,300
The lemon and the dill in this
just make this fish sing.
439
00:19:56,367 --> 00:19:57,266
Looks good.
440
00:19:59,667 --> 00:20:02,000
I'll dump in
my mayo mixture...
441
00:20:03,367 --> 00:20:05,667
and toss it all together.
Easy-peasy.
442
00:20:08,266 --> 00:20:09,300
Um, yeah.
443
00:20:09,367 --> 00:20:11,600
Smells great.
I'll plate it up.
444
00:20:11,667 --> 00:20:13,700
I've got some rye toasts
to serve it with.
445
00:20:13,767 --> 00:20:15,200
[upbeat music playing]
446
00:20:15,266 --> 00:20:17,367
Mmm, mmm, mmm.
447
00:20:24,300 --> 00:20:25,767
Get little dill on top.
448
00:20:28,867 --> 00:20:29,867
Just like that.
449
00:20:33,266 --> 00:20:34,467
Better make sure it's good.
450
00:20:41,100 --> 00:20:42,567
Mmm.
451
00:20:42,567 --> 00:20:44,467
That is peaked with smokiness.
452
00:20:44,467 --> 00:20:45,967
Can it be opening day yet?
453
00:20:52,400 --> 00:20:53,967
[ringing]
454
00:20:53,967 --> 00:20:55,000
-[dinging]
-[crowd cheering]
455
00:20:55,000 --> 00:20:56,100
[chomping]