Claire & Christina Try to Make the Perfect Thanksgiving Sides | Making Perfect: Thanksgiving Ep 4

Trying the different methods in which squash was made was probably the most challenging. Christina never says that, never say anything like things are going to work out from here on out. I mean, it's true, it's like how far you do it. It won't be extra I just did what I told you not to do How hard could that be? Okay, we don't have time to mess around. We're on fire over here, that's one, yeah, sure, well, yeah, look at the elbow. I really am. It's a nice walk, this feels like a place where you can really exercise some creative license in a way that doesn't

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people freak out, but I think that also puts a lot of pressure on the

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because it's okay all this other stuff. they're locked in and I want to get not only my creativity and the other flavors that I want, but also the whole balance in the food has to come from the side.

Do I feel like one of them should be one side cooked and the other should I would really like to see both of us dads, could you stipulate something on a pumpkin family? I agree about the pumpkin. I agree with your sweet potato filling and our potato invention. What about Brussels sprouts that are also in season? Also, Brussels has the advantage of being wrong, you can eat them raw celebrating, yeah, in the sprout family like Brussels or, you know, a little cabbage juice, so I like the idea of ​​Brussels sprouts being like a solid green vegetable that I had a moment five for 10 years ago and now people really like them and it is accepted that they are easy to find.

We are saying that a salad is a side dish. I don't need lettuce in Thanksgiving lettuce. How about some roasted pumpkin but at room temperature? a green leafy salad oh I love the idea of ​​a salad with a roasted super guy in front and then we have yeah I love if your salad this is your raw time and it might have pumpkin in it yeah does that mean Brussels or the other one yes? boiled I feel like it's a

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yes, yes me too, it was strange how quickly we all called each other around that idea.

I feel like you have a passion and you have a passion. I think two passions should come together and form one, it would be my It's a pleasure to work with Christina, yes Claire's passion. My first thought is that I feel that, in reality, we, of all categories, have the most difficult tasks. I think we are reducing ourselves more to doing than most. Feeling really good, well, Brussels sprouts and feeling like it's all about it. a squash, I think those are important and I really understand the point of incorporating something raw because it's the only opportunity we have in any of those, yes, I really like some type of raw salad, a crunchy vegetable because it's one of the only opportunities to give texture to the food so here are the round table notes so sweet potatoes Honey Walnut I feel like they hit the same kind of direction this says aged Gouda, which I'm definitely in favor of aged Gouda I think I would go in a sort of mortality like that that this says this is my head or any salad with roasted pumpkin another honey nut my favorite of all pumpkins looks like a mini nut in that way tastier and cuter I mean, I think the star was pumpkin and Then, simply through a process elimination, I'm going to give us some good instructions for Brussels sprouts, so I think we should start with a salad.

The first step is to choose the pumpkin and then choose the cooking method for that pumpkin. The other components of that salad will come up and start to come into focus, but if the squash is the star, I feel like it's going to be the kind of sound I want to eat, which is like there's a lot of textures and flavors. I'm sure it won't come as a surprise to anyone who has strong opinions about pumpkin and I guess we should start by saying that it's 95 degrees in mid-July, 90% humidity isn't really the best season for pumpkin.

We don't have much to work with, so we have some examples here. There seem to be so many post-its, that's crazy, but it seems like we have to understand it. Sorry, are you familiar with the misleading company in row 7? and they develop into all kinds of cool new vegetable varieties. Michael actually comes with not only Honey Nut but some new pumpkins. Okay, so when will this happen? Right now. Well, hello, Michael. Thank you very much for coming. What are you doing?

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in row 7 row 7 is a company founded by me chef Dan barber Matthew Goldfarb the three of us together were working on pumpkins and other vegetables and questions about what they could be, how we could improve them, first we faced the challenge of how to make the pumpkin like this is tastier, so I understand you have some honey nuts so we can play, but also maybe some other cool varieties, honey at 2:00, you know, okay, all these vegetables are continually adapting, evolving. and we're

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them better all the time Honey Nut was like that the first release and then we move on now 8 9 8 is next my name is the godfather part 2 so how do you get past the butternut Honey Nut?

We cross-pollinate and then generation after generation we see all the different attributes, the characteristics of the plants and we can decide which ones we want to keep, save the seed from them, so it's kind of a seasonal flavor approach to plant breeding when you look at 8 9 8, so it's even more concentrated than nut honey it's sweeter it's more nutritious it's all just concentrated at your doors sounds like the optimal cooking method for honey without those characteristics it's really like toasting it or putting it in color in some ways is like a dry heat and that's how I usually work with most of my pumpkins, but there are many techniques you can apply and you don't know until you try them. eight nine eight and all the other crops in row seven are there, the seed packet is that you can grow. in their garden and they are in all the markets, I feel very good about that.

I feel like I'm really excited to cook them and now we have a better idea of ​​what direction to take in cooking, so this really helps our process a lot. and reduces it I think we know what we're doing yeah we don't know anything else about any of the dishes really quick we got this thanks for the special squash if you like it the first step is just roasting a couple of The Eight Nine Eights They make sure they act, taste, and look the way we want them to. We can really try to make a salad with the squash and add these other elements that you might like to complement it really well.

I guess you want a pan roast and wait. The first roasting method that we are trying is more of a direct roast in which it is put in the oven alone on a tray at room temperature with a little oil. The second method is kind of a combination where we first preheat the sheet in a very hot oven, place the seasoned and oiled squash cut side down on the preheated sheet pan and into the oven to keep it happening throughout. the process in the oven, but that hot sheet pan should give us a head start to start building color and then the third method is pan roasting and that's where I start them in a field on the stove to basically brown them and develop all the color , then turn them over and transfer them to a medium oven until they toast what we are looking for.

All these methods are like good color, good flavor, good texture, right, maybe they all come out exactly the same, we don't know yet, so these are the three, there is something really very delicious about them. I really meant like buttered popcorn. I think there are my fries, it's almost like a Japanese sweet potato, yeah, I'm just going to say it's kind of a sweet potato, to tell you the truth, it could have been cooked longer mm-hm. I think it will also be very delicious at room temperature, as it does. It doesn't have to be hot, okay, I think the

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are very important to keep those things in tenth place, should we try the next one?

Yeah, mmm, I'd actually say this one is tastier, maybe both could probably be cooked a little longer and bled a little. more color develops, that's not like it wasn't undercooked or dente at all, it was a little bit of these, yes, the fact that the skins don't have direct contact only on those, I think it's a scandal because it's a kind of it's like a little bit about anyone. I don't lose skin, yes, no, it's like chewing on a paper bag. It was worth a try. I am happy to have done it. Yes, I think we are going to pour it into a container with a lot of oil and a little salt and pepper. large sheet preheated and then roasted to completion through loving comments I think there are eight of us and I need to crush what we want and feel that this search for us is helping us to crush look there we are we now we have to figure out what we are going to like What are all the other components of the style?

Let's start with the lettuce. I think we have to decide what the leaves component is. I want something really hearty to go with the squash and I think it needs a tough bitter lettuce to withstand that. Yes. I want something like that with character and that's not going to be boring, so I'm writing chicory. I wrote chicory and I'm going to write Treviso, which is very similar, probably escarole. What's up with the wild card, frizzy, frizzy? I think we can start. there and tried a bunch of different similar blade options. I see what combinations we like and then there was the lettuce.

I have to confess something. I think I really wanted to be chicory, yeah, I think everything we have in front of us right now. these are things that you can get all year round or in the fall, well the only way to try them is to have all of this on hand and then we can basically put together a couple of similar vinaigrette options and then, you know, try them all . of the leafy things that we're thinking about, you know, and maybe take a couple of other things like sweetening, like a little bit of honey, a little bit of white sugar or that kind of thing, the maple people would be good, okay, here's the plan I think the most important aspect of the vinaigrette is that at least to start it is the acid, so we have all our active options, sherry vinegar, citrus and a couple of very elegant vinegars like vinegars agrodolce.

A good place to start would be to just do it for real. simple proportions, maybe like one, two, three, acid and oil, so we start with something really simple and then we do some taste tests with the different leaves and the pumpkin and decide which flavor combinations we like best and then we choose a lane like I choose an acid and then we work with the other components of the vinaigrette. I'm going to start by squeezing some of the citrus. I'm going to do half an orange and half a lime. Let's make a teaspoon of vinegar and a tablespoon of oil.

Okay, so try a little piece of chicory, a little piece of pumpkin and give it a little bit of sauce in the sherry vinegar option, so this is the mixed citrus that is really good but balanced mmm of all of them wishing that this could be achieved , which this makes using sherry vinegar, much easier to find and reliable, without having to ask for something, this is such a special product. I would feel a little guilty ordering late harvest Sauvignon Blanc agrodolce vinegar, so this is the apple cider vinegar, it's really good. This is really delicious. I really want this one, yes it tastes like an orchard.

This will probably be a lot more work for the average home cook. It's like you don't want to be the only way you can make this salad. It's with this one in particular, yes, yes, that being said, I'd be

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ly happy to stick with the orange and wine fruit, yes, I like that one better anyway, let's try the other lettuce options just with the citrus mix, This is Belgian endive. It's like blue cheese dressing, cup of lettuce and I added orange, it's a great combination. I really like it, it didn't do much for me. GBH, okay, just why Christina, but why pretend like I don't want anything per se?

Look, me neither Claire, but you know what, it's fine and then if we don't want to eat either during the trial phase, I think we can, unlike you, I'm liquid, so why would we do well? ? It's very strange. the frisée is like hairy maybe it's like not pricking yourself that's not nice I don't know why I wanted to be chicory not only because I like the taste there is something in the idea that the shape of the chicory leaf is the right size for one the half of the honey is well roasted, yes, they have a similar geometric type, yes, yes, like they are on the same scale, yes, I decided no, I'm excited, I'm excited that it's something that feels very accessible to the majority of those who would like to be.

Something like this across the board. I don't feel like an idiot telling someone that you would go to the farmers market to buy your pumpkin, but you can get everything else just like at a regular grocery store. Know? Wait, you said yes? you feel like an idiot I don't feel like an idiot I'm not okay, right, the game plan is to get all the ingredients that we're considering ready to go and then we're basically going to put together, like the full portion of lettuce, the type of thing with leaves and the squash, which we're going to do a test where we roast the way you know, we're decided and then we'll basically do all these different combinations. and permutations with allfinal.

It's something that I think is really special, it will make a good team, yes, we also operate on our notion of emotional support. I don't want to murder you in the end, which says a lot. I think we should try it. five again this is too far away it's good done best time I've ever done it anyway we got here at 8:30 in the morning it's now 10:00 56 and I'm about to sit here while Brad you leave . By the way, I'm going back to your normal job, oh, there's Brad. Brad comes in and we make cake, although I honestly think after this cake it'll be like, don't say it, that's it, Juda from Colorado, we're in Adams County.

Right, oh my God, oh you can't vote, stare, don't stare, they get very competitive and very nervous. That's why I should never compete because I become psychotic, this time we are under the knife.