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bjbj Announcer: VLT Local 8 presents The Food City Kitchen. Chef Walter: All right. Let
s get this name thing out of the way first. Last Saturday morning, I was watching CBS
This Morning, which I generally do only on Saturdays. That s not true. They had a chef
on who was of Scotch ancestry, as I am, raised on a farm in New England, as I was not; and
now has a prize-winning restaurant in New York City that only serves Spanish food. I
thought that guy is mixed up enough that what he does ought to be good. Jan: It ought to
be good. The name is fabulous, you got to admit. Chef Walter: I got . . . I thought
about changing the name because it s a little bit sexist, but I thought what the heck. Jan:
You could call it a girl-getter. Chef Walter: I could. Jan: Yeah. Chef Walter: Then I d
have to put grapes in it or something, you see? All the words . . . Jan: True. Chef Walter:
What I m doing, in case you can t tell, I ve made a pretty routine cake batter: Butter,
sugar, I added a couple of egg yolks to that, a cup of milk, and 1 cups of flour with about
a teaspoon of baking powder added. All that was worked together. I then had whipped the
egg whites to the point that they formed stiff peaks with another cup of sugar, and I folded
that in. You don t want to stir that baby. You ve gone through a lot of trouble to beat
the air into those egg whites, don t now go to a lot of trouble to beat it out. Jan: ll
do that if you fold in your berries too much, too. Chef Walter: Yeah. With both of these,
you re folding because this batter s pretty delicate. Jan, do you still, when you re any
sort of berries or fruit in a cake, do you still put flour on the . . . Jan: I do every
time. The only reason I do it is because my grandmother told me to. Chef Walter: Yeah,
mine did too, and so did the chef the other day. This 1 cups blueberries on here had about
1 tablespoon of sugar. Jan: s supposed to keep them from . . . Chef Walter: Flour. Pardon
me. I m thinking sugar because I m getting ready to put some on the top. Jan: s supposed
to keep them from sinking. Chef Walter: It kind of does, more or less. Jan: Sometimes.
Chef Walter: I put it in a 9-inch pan that you ve lined with parchment paper. Spray it
with baking spray or butter it, as we used to do 100 years ago. That s the last tablespoon
of sugar to give it a finished top. Look at the centerpiece. It s beautiful. Look at the
blueberry boy baked up. You can put whip cream on it, you can put powdered sugar, as I did.
You notice I sprinkled a little sugar on the top to give it a little more finished look.
I cut the paper. Let s see if I . . . never, Jan, write this down. See. They sunk. Isn
t that pretty? That s good. Jan: s still beautiful. Chef Walter: Never cut the first slice out
on the air. Get the recipe: Chef s Recipe, 3450 Papermill Drive, Knoxville, Tennessee
37919; sending a self-addressed stamped envelope or you could just go to our web channel, that
s Volunteertv.com. It s posted there. You can get it and have it for supper. Jan: Good
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