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And now Chef Mattias is here in
the kitchen with us.
We're going to do some cooking
with herbs.
But the first thing I need to do
is put some noodles in this pot,
right?
Kriemelmeyer: Yes, absolutely.
And what are you going to do?
What are we going to make first?
Kriemelmeyer: Well, first of all
I'm going to make a marinated
chicken with rosemary and lemon
thyme and we're focusing on
herbs today so I've got a lot of
herbs to use, a lot of fresh
herbs.
Alright.
Kriemelmeyer: First thing I'm
going to do is I'm going to add
salt.
So I have boneless, skinless
chicken thighs that I'm using.
And these are nice because they
cook up easily and they're nice
and moist.
Add a little bit of salt, some
pepper, use apple cider vinegar.
Every marinade has a vinegar
component to it.
Olive oil, extra *** olive
oil.
I'm going to use fresh garlic.
And I minced some up so we're
ready to go with that.
We're also going to use some
tamari and that adds another
little salt component and a
flavor, a little soy flavor to
it.
Um, and then we're going to use
some Dijon mustard.
That also has vinegar in it and
just, it's just a great additive
to any marinade.
Let me grab my little shears
here.
So here I have some fresh
rosemary and I'm going to mince
some of that up and I'm also
going to use some fresh lemon,
this is lemon thyme, very nice
fresh flavors.
And you need to chop them up,
crush them up to help release
the flavors?
Kriemelmeyer: Exactly.
Yeah.
So I'm going to mince them up
just a little bit.
It smells wonderful in here with
all of these herbs.
This is terrific.
Kriemelmeyer: When you slice
them off the plant they just let
off that aroma, just beautiful
smells.
It is amazing how just chopping
that up there releases so many
scents, that's wonderful.
Kriemelmeyer: Alright.
So I'm going to add that in
there.
And then I'm going to -- I'm
going to mix this up with my
hands just to get it, you know,
into the chicken, massage it a
little bit.
And then we're just going to set
this off to the side.
Alright, I'll take care of that
while you clean up.
Kriemelmeyer: And let that
marinade.
So while the chicken is
marinating what are we going to
do next?
Kriemelmeyer: Okay, we're going
to make a five herb pesto.
So we're going to use a lot of
fresh herbs here, a mixture of
different herbs.
Most traditionally pesto is used
with fresh basil.
Right.
I'm focusing on fresh today so
using as much of the fresh herbs
as possible that grow here in
Iowa.
So first we're going to use --
every pesto has different
components, again.
Usually has a nut component.
We're using walnuts today.
So I'm going to start out with
walnuts.
This is -- I'm using about a
half cup of walnuts to start us
off and then olive oil is
another key component and I'm
using about I'd say a quarter
cup of olive oil to start us
out.
We can always thin that out with
more olive oil later.
Garlic is another key component
so we're going to use our fresh
minced garlic.
And I love garlic.
I don't know about you.
A heaping tablespoon of garlic.
Kriemelmeyer: I'm going to use a
heaping -- it's probably about
two tablespoons actually of
garlic.
And then we're going to add some
salt to that as well.
And of course we can salt that
more to taste later.
I'm going to use a fresh lemon
and we're going to just juice
that.
Squeeze it in there.
Kriemelmeyer: Exactly.
And I'm just going to hold it
over my hand so I can catch any
seeds that come out of it.
Just start throwing in the
herbs.
We can use -- first let's use
some fresh cilantro.
This is a beautiful herb, one of
my favorites.
I'm just going to cut a chunk
off of this bunch here and put
that in.
You're not being very precise
about amounts with this either.
Kriemelmeyer: Measurements -- it
really, you know, it doesn't
matter for this stuff a whole
lot.
You know, marinades, pestos, I
tend -- I tend to, you know, I
always have recipes in the
restaurant but, you know, for
when I'm cooking I go by taste.
So after we're done we'll taste
this.
We can always add whatever we
need component wise.
So here we go with some -- this
is Italian parsley so it's a
flat leaf parsley.
The other type is the curly.
That's the one we see a little
more often.
Kriemelmeyer: And we'll be
adding that as well.
Exactly.
I'm just rough chopping this and
I'm just going to add equal
components of each herb.
That is about a cup or so loose.
So if you want some
measurements.
Why use both kinds of parsley?
Kriemelmeyer: You know, I just
want to use -- Why not?
Kriemelmeyer: Why not, exactly.
They have a little distinct
differences in their flavors so
-- and we can grow them all here
in Iowa.
So, you know, why not use it.
And then these are fresh chives
from the garden as well.
I'm going to probably use most
of this.
Put that off to the side.
Do you want me to start getting
some basil for you too?
Kriemelmeyer: Sure, if you want
to clip off a nice chunk of that
basil, we've got nice fresh
basil plants here.
Yeah, it's beautiful.
Absolutely beautiful.
Here's more.
Kriemelmeyer: Excellent.
And the basil, um, these are
nice tender basil plants so we
can use most of the stems off of
those and then we have some
fresh spinach here.
Oh terrific.
Kriemelmeyer: Yeah, just going
to stuff that in there.
And I'm going to turn that on.
Thank you.
Okay, just stick it in your food
processor.
They're all pretty much the
same.
I'm going to turn that on.
(machine noise)
Kriemelmeyer:
Alright, so see how beautiful
this pesto is?
Nice and green.
That's a lot of great color.
Kriemelmeyer: Yeah, absolutely.
And an even better smell.
Kriemelmeyer: Mm-hmm, yeah.
And we're going to toss it with
our penne pasta and then put
some nice fresh cherry tomatoes
in with it and that's it, nice
fresh, you know, summery type
pasta dish.
And you can eat that either hot
or cold.
So we have a nice, you know,
this has been sitting for about
20 to 30 minutes, perfect.
We want to oil our baking dish
just a little bit.
We do have oil in the marinade
so we don't need a whole lot of
oil there.
But olive oil you can't really
overdo.
It's nice to not have it --
Kriemelmeyer: Yeah, that's true.
So I'm just going to put three
pieces of this in here.
You won't want it touching each
other because you want it to
cook evenly and I would say 400
without a convection oven, 350
with.
Perfect.
I'll put that in the oven and of
course I'll get the one we have
done.
Kriemelmeyer: Thank you very
much.
Alright, wonderful.
(music)
Oh this looks wonderful.
Okay.
We can let that sit for a moment
while we dress up a salad.
Kriemelmeyer: Absolutely.
What I'm going to do is I'm
going to make a little
vinaigrette using white wine
vinegar, olive oil, a little bit
of Dijon mustard and some mint
that I'm going to muddle in a
mortar pestle.
So if you want to grab that for
me I'm going to use -- actually
this is a mixture of different
mints.
A mint mélange.
Kriemelmeyer: Yes.
There's three types of mint here
I believe.
And I'm going to grab a little
sprig of each.
And you can use any type of mint
you want to.
We're trying to focus on herbs
today so I'm trying to use as
many as possible.
So I'm just going to give this a
little rough chop here.
And then just crush it up --
Kriemelmeyer: Exactly.
And I can do that while you put
the rest of the vinaigrette
together.
Kriemelmeyer: Okay.
Sounds good.
I'm going to use some olive oil,
extra ***.
Don't need a whole lot.
Some white wine vinegar.
I'll just do all that.
Some Dijon mustard.
Use some honey to sweeten it.
And then a little bit of coarse
salt.
And then a little bit of black
pepper.
And then of course we'll add the
muddling mix as well.
How far do I need to take that?
Kriemelmeyer: I think you've got
it good.
Kriemelmeyer: You did good.
All we want to do is kind of
release those flavors in there.
Okay.
Kriemelmeyer: Put the lid on.
Make sure it's nice and tight.
Shake it up.
That's a key.
Kriemelmeyer: Yes.
You don't want this thing flying
off.
Oh actually we're sprinkling.
Alright.
Kriemelmeyer: Okay.
I think we're ready.
Now we'll bring it all together.
Kriemelmeyer: Alright.
So we're going to plate up the
salad first.
Take a little bit right there.
Got our tomatoes rolling all
over the place.
Pesky tomatoes.
Kriemelmeyer: Exactly.
Okay.
And take a piece of chicken.
Put that on the side there.
And then of course our pesto
pasta.
This is beautiful isn't it?
Look at all those bright colors.
Oh that is lovely.
And, again, it smells so good.
That is terrific.
Kriemelmeyer: Thank you,
Charity.
Chef Mattias, thank you so much.
Kriemelmeyer: Thank you.
This is wonderful.
Kriemelmeyer: It's been a