Pamelas Cooking With Love S01 E01
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FunTranscript
00:00We're going to blow some minds tonight.
00:02Let's do it.
00:04I love to cook, but I always have wanted to take things
00:07to another level.
00:08We're going to do some damage in this kitchen.
00:10Yay!
00:11So I thought, I'm going to bring really great chefs
00:13to me to cook together.
00:15Oh, see, look here.
00:16There you go.
00:17There you go.
00:18I've done this before.
00:20I'm so lucky to be cooking next to these really
00:23incredible chefs.
00:26I was going to lick the beater, but I thought,
00:28that's not a good idea.
00:29That's unbelievable.
00:31I'm learning a lot.
00:32I love learning new things.
00:34So I'm going to just soak it up like a sponge.
00:37My life is changed.
00:38I've brought everyone.
00:39Now we're going to have this yummy, beautiful dinner
00:41with family and friends.
00:44When you prepare food for somebody else, that's love.
00:47You know?
01:00Food is a mystery, a challenge, a surprise.
01:10I mean, I think plant-based food is the fountain of youth.
01:14I've tried many ways to cook all sorts of vegetables,
01:18but I want to learn about different spice blends
01:21to make everything kind of exciting and different.
01:23So today I get to cook with Gregory Gourdet,
01:26and I'm really excited.
01:28I know he's a master when it comes to flavor and spices.
01:33He's going to teach me some Haitian dishes.
01:36Hi, Pamela.
01:37Hi.
01:38How are you?
01:39I'm good.
01:40Nice to see you.
01:41My name is Gregory Gourdet, and I'm
01:43the chef and founder of Kahn Restaurant in Portland, Oregon.
01:46We honor the flavors, the culture,
01:48the history of Haiti.
01:50Haitian food is soulful.
01:52It's very savory.
01:53It's very rich in flavor.
01:55It's very un-fussy, but it's deeply delicious.
01:58His restaurant won a James Beard Award.
02:01His cookbook won a James Beard Award.
02:04He is just incredibly talented.
02:06I can't wait. I can't wait.
02:07I want to show you the kitchen.
02:09I'm super excited to show Pamela a very, very rich, soulful,
02:14and savory side to cooking.
02:16This is the barn, and the kitchen's actually in the barn.
02:18OK.
02:18Are you excited to cook?
02:19Yes, I'm very excited to cook.
02:21I know.
02:22This is going to be fun.
02:23I've been to Haiti two times.
02:25And the food is fantastic.
02:26So I'm really excited to cook with him,
02:29because I have some of my own Haitian memories.
02:36This is our little kitchen in the barn.
02:37Oh, wow.
02:39This is amazing.
02:41You're definitely cooking up something good today in here.
02:44We have an apron for you here.
02:45This is going to be fun.
02:47So we have a very, very fun menu for dinner tonight.
02:49I know.
02:50I can't wait.
02:51Yeah, it's going to be really good.
02:52We're going to start with a watermelon salad,
02:55tempered with a very bright coconut curry dressing.
02:58Oh, nice.
02:59And then a jerk cauliflower recipe that's really spicy.
03:02It's one of our signature dishes at the restaurant.
03:04It's really fun to make.
03:05I love it.
03:06We have legume, which is a traditional Haitian stew.
03:08That's all these amazing vegetables
03:10with a piece which is like a very specific
03:12traditional Haitian spice blend.
03:14We're going to make this beautiful coconut cream corn.
03:17And then a pineapple upside down cake.
03:19It's one of my signature dishes.
03:21It's spiced with Haitian spices.
03:23Top it all off with a little vegan vanilla cashew ice cream.
03:26Nice.
03:27That's very, very easy to make.
03:28It's going to be a great dinner party.
03:30Tonight my sons are coming, Brandon and Dylan.
03:32And then we have Jonathan.
03:33He's my assistant.
03:34And we have Jeremy, my friend from France.
03:36Oh, boy.
03:37Yeah.
03:37French person.
03:38Yeah.
03:38Very discerning palates.
03:39If I didn't hate it, you speak French.
03:41Oui, on parle français.
03:43Un petit peu?
03:44Ouais, un peu.
03:44Je comprends un petit peu.
03:45OK, d'accord.
03:47That's enough of that.
03:48So we have a little bit of work to do.
03:50That's good.
03:51But let's get going with the cake first.
03:52Get that cooking in the oven for quite some time.
03:55This is my first upside down cake.
03:56I just figured it's just going to be that when you flip it
03:58over, it's just, you know, it's the danger zone.
04:02But everyone has to know how to do an upside down cake.
04:05It's one of my favorite things to do.
04:06All right, so we are going to start with a pineapple.
04:09So we're going to really quickly peel it.
04:12Do you make this in your restaurant?
04:13Oh, we do.
04:14Nice.
04:15And your restaurant's doing well?
04:16The restaurant is doing well.
04:17Khan opened up with quite the bang.
04:20We've won number one Best New Restaurant
04:22in Esquire Magazine, Top 50 Best
04:24Restaurants by the New York Times.
04:27Most recently, we won Best New Restaurant in America
04:29by the James Beard Foundation.
04:31And for that, we are extremely grateful.
04:33Let me get rid of this.
04:34I'll get rid of this.
04:35OK, cool.
04:36This is when I'm good.
04:36I'm good at clean up, because I'm a mom.
04:38Nothing scares me.
04:41So now we're just going to cut it into quarter inch slices.
04:46You've got really great knife skills, Pamela.
04:48I don't think so.
04:50I think you're hired.
04:52OK, good.
04:52You got the job.
04:53It's only taken me 56 years to learn how to cut things.
04:56All right, so while you finish cutting,
04:58we are going to start making our sauce.
05:00So we are going to make a caramel and caramelize this.
05:04We're going to cook it down with a lot of spices.
05:06That is amazing.
05:07All right, so we're going to start with melted coconut oil,
05:10about 3 4th cup.
05:12We're going to be using maple syrup.
05:15And then coconut sugars, a half a cup of that as well.
05:18And then a little bit of cinnamon.
05:21If you want to count out five star anise, we'll add that.
05:23Throw it right in.
05:24That's a lot of spice already.
05:25Yeah, yeah.
05:26OK.
05:27Then we can get our pineapple in.
05:29I do not make bland food.
05:30I love beautiful, both Haitian seasoning and everything
05:35from salads all the way through dessert.
05:37And I love having a healthful bend on everything.
05:39So it's going to be good for you.
05:40It's going to be healthy.
05:41It's going to be seasonal.
05:42And you're just going to be like, wow,
05:44this is just really delicious.
05:45And that's all really you need to know.
05:47The spices, the sugars, the maple syrup,
05:49it's all going to come together and caramelize
05:51and make a very, very beautiful topping for the cake.
05:54Nice.
05:55And then you're going to fish out the cinnamon
05:56sticks and the star anise, obviously.
05:57Right, OK.
05:59Now that I've solved that, I'm not worried.
06:02All right, moving on to our cake batter.
06:06First up, this is just ground up flax seeds.
06:09Flax is a wonderful egg replacer.
06:13We're going to take five tablespoons.
06:15Baking has come so far.
06:17Yes, indeed.
06:18It used to taste like dust.
06:19Yeah.
06:20And now it tastes better.
06:21We figured it out.
06:23All right, and then we're going to add
06:243 4ths cup of water and mix.
06:27I'll just mix it up, and then I'll leave it, right?
06:29All right, so we'll go into the dry ingredients for our cake.
06:32And we have our flour blend.
06:34And this is a mix of almond flour,
06:36tapioca flour, and coconut flour.
06:40The almond flour gives it the body.
06:42The coconut flour is really dry and really strong and sturdy.
06:45And then the tapioca flour is going to give
06:47it that chewiness, that bounce.
06:48Do you want to go for it?
06:49Yeah, sure.
06:50What do you want it?
06:50How much do you want?
06:51So we'll do 3 cups.
06:52So I'll go into our baking powder.
06:57We're going to add 1 teaspoon of salt.
07:00This is the way to learn to cook, by the way.
07:02Have these amazing chefs come to your barn and cook next to you.
07:06Let's do it.
07:07It's like a dream.
07:08All right, so we're going to grind some cinnamon.
07:10How much do you want?
07:11We're going to do the whole thing until we get tired.
07:14I'm going to use fresh cinnamon for the rest of my life.
07:16It smells so good, right?
07:17As long as I can get somebody else to do it.
07:20It's a good arm workout.
07:22I think we're good.
07:23Is that enough?
07:24Yeah, that's a big one.
07:26OK, good.
07:27So we'll do 2 cups of coconut sugar.
07:302 cups.
07:30We'll go right in.
07:31There we go.
07:32And then we can add our flax.
07:34OK, that's in.
07:343 fourth cup of that melted coconut oil.
07:38We're going to do half a cup of coconut milk.
07:41Now we'll do some vanilla extract.
07:42So we'll do 2 tablespoons of that.
07:45And then we're going to do some almond extract.
07:47And then we'll do 2 teaspoons.
07:48That's a lot of flavor, though.
07:49Yes, indeed.
07:50And then we are going to zest in a little lime zest.
07:55OK, get the muscle over here.
07:59All right, so this is looking fantastic.
08:01So we can now start incorporating our flour mix.
08:07So that is ready to go.
08:08Do you want to give it a little taste?
08:10Yeah.
08:12Oh my god.
08:14That's so good.
08:15It's like super nutty.
08:15We don't even need to make the cake.
08:17I can just eat this.
08:18No, that's so good.
08:19You get the spices, the lime, the almonds.
08:21Yum.
08:22Awesome.
08:23So let's get into finishing our pineapple.
08:26This looks fantastic.
08:27All our pineapple chunks are caramelized on both sides.
08:30We're going to drain this.
08:32OK, now's the fun part.
08:33We're going to get some tweezers.
08:35And we're just going to start with the piece in the middle.
08:38And then we're just going to shingle these pineapple pieces.
08:40Like a flower?
08:41Like a flower.
08:42How beautiful.
08:43Yeah.
08:43Do you need the juice?
08:45Yes.
08:45I'm just going to pour this right on top.
08:47There you go.
08:48And then the batter.
08:50It's really thick.
08:51Yeah, it's thick.
08:51But put sections of it on.
08:54Like that.
08:54Spread it out after.
08:55You want me to make a hole?
08:56You look a little worried.
08:57No, no, no.
08:57I'm not worried.
08:58I'm not worried at all.
09:00I can hold it for you.
09:02Perfect.
09:02All right.
09:03Into the oven we go.
09:04Into the oven?
09:04That's nice and warm.
09:05Just kind of stick it in the middle?
09:06Yeah, that's perfect.
09:07How long?
09:08About 35 minutes.
09:09We'll check it in like 30.
09:11OK.
09:11Very cool.
09:11We've got lots of house to do.
09:20Pamela, what's inspired you to become a better cook?
09:22I've always loved to cook.
09:24But I always knew I kind of had my repertoire
09:25was only so much in my safe zone.
09:28And I like to learn new things.
09:29You know, everyone wants to learn new things.
09:31You don't get old if you keep learning.
09:32That's true.
09:32That's true.
09:33Gregory and I, we are having a good time.
09:36He's a great teacher.
09:37And I'm a very eager student.
09:41Next up, this is like a super easy way
09:43to make super creamy, delicious ice cream.
09:47So ice cream is truly a ratio of sugar, fat, and protein.
09:51This recipe has perfected that to get
09:53that super creamy texture.
09:55OK.
09:55So don't veer from the recipe.
09:56Don't veer from the recipe.
09:58The base of everything is soaked, toasted cashews.
10:02So you toasted them, and then you soaked them overnight?
10:04Toast them to get a little bit of that raw flavor out of them.
10:07And then just soak them in water overnight.
10:09They'll add this beautiful, creamy nuttiness
10:12to the ice cream.
10:13So if you want to drain these and then
10:15throw them right into the blender.
10:17Now the vanilla bean.
10:18OK.
10:19We're going to add 2 and 2 3rds cup of coconut cream.
10:22OK.
10:22And you want to make sure that it's at room temp
10:25because you don't want any kind of cold bits of coconut fat.
10:28And then we're going to do a little bit of salt,
10:30two teaspoons.
10:31And the ice cream?
10:32Yeah.
10:32Yeah.
10:33OK.
10:33That was two teaspoons.
10:34Two teaspoons.
10:35Those look like tablespoons to me.
10:37Those are chef teaspoons.
10:38Chef teaspoons.
10:39Yeah.
10:41And we are going to add our palm sugar,
10:438 ounces of palm sugar.
10:44So this is actually measured by weight.
10:47So we have our lid nice and tight.
10:49We're going to start on low.
10:52Pick it up.
10:53Yeah.
10:57We're going to add vanilla extract.
10:59A little more vanilla.
10:59A little vanilla.
11:00That's not a little.
11:02A little bit of coconut oil because that fat is just
11:05going to help give it some body.
11:09Very cool.
11:10OK.
11:11So we'll just get this in the fridge.
11:13Cool that off.
11:23I think our base should be cool.
11:24Time to make the ice cream, if you want to do the honors.
11:28All right.
11:29We'll let this spin, I would say, about 45 minutes.
11:32And we'll have beautiful, creamy ice cream.
11:35Yeah.
11:36On top of the pineapple cake.
11:38That's just, that's.
11:39Decadence.
11:42Julia Child always said, if you smell something,
11:44that means it's almost ready.
11:45So I can smell the cake.
11:47I can smell the cake.
11:48So let's give it a check.
11:49OK.
11:51It's nice and even.
11:53There's a little bounce to the edges.
11:54That is ready to go.
11:57There we go.
11:57Just leave it for a little while?
11:58No, no, no.
11:59We need to flip the cake.
12:00You don't want it to cook because the caramelization
12:02might have the pineapple stick to the bottom.
12:04So while it's hot and liquid, you ready?
12:07I got this.
12:08OK.
12:09OK.
12:09I'm not scared.
12:10OK.
12:13You ready?
12:13Yeah.
12:15Confidence.
12:16A good, strong flip.
12:18You got it.
12:22Help me.
12:23OK.
12:24I did it, right?
12:25Did I shake it enough?
12:27OK.
12:28OK, please.
12:29Please, God.
12:31Your hollowness.
12:32All right.
12:33Carefully.
12:33Rendez-toi.
12:37Wow.
12:37That's amazing.
12:39And look how beautiful the design is.
12:41It's beautiful.
12:41Look at it.
12:43Incredible.
12:44You did it.
12:45Oh, my God.
12:46Oh, wow.
12:47OK.
12:48My life is changed.
12:58We are definitely cooking up something good today in here.
13:02Today, I'm cooking with Gregory Gourdet.
13:04He's a master when it comes to Haitian flavor and spices.
13:08Wow.
13:10That's amazing.
13:12We're going to have a really great dinner.
13:15I love creating experiences.
13:17So when I plan a dinner party, I start with where
13:20I want it to be.
13:21For me, it's all about setting the scene, setting the table.
13:23Jonathan.
13:24Pamela.
13:25Hi.
13:25Sewing project.
13:26Yeah, a little crafting before dinner.
13:28Jonathan, he's the best assistant ever.
13:30And he's really into cooking and baking
13:32and kind of knows a little bit about everything.
13:34I figured we have so many of these beautiful pieces
13:37that we could sew them all together.
13:39Sounds great.
13:40I love it.
13:40Well, we have an idea to make a tablecloth out
13:42of all the doilies and vintage fabrics I have lying around.
13:45Let's just start with this one.
13:46Yeah.
13:47And then we'll just lay them out the way we like them.
13:49And then just lightly hand stitch them all together.
13:52Yeah.
13:52I mean, I think some of the doilies.
13:54Let's just kind of play with it a little bit
13:55and see what it looks like.
13:56Let's make it beautiful.
13:57And it's just a part of the vibe.
13:59I have doilies all over my house.
14:02I never thought I would be here.
14:03I never thought I would be saying that.
14:05I remember one of my first sewing
14:07projects in junior high.
14:09I wanted some bell-bottoms.
14:10You know, guys weren't really wearing bell-bottoms then.
14:13So it was, you know.
14:13Sketch one.
14:14And Alan, were there 800 people?
14:16Probably not.
14:17So the teacher helped me sew the bell-bottoms that night.
14:20Oh, that's so cool.
14:21The next day, I wore them to school.
14:23And that train left the station.
14:26Secret was out that you like to sew.
14:29Yeah, exactly.
14:31I've already used all this thread.
14:32And I've only got one doily attached.
14:35I'm going to get cooking.
14:36OK.
14:37And.
14:38I've got this.
14:38You've got this.
14:39Don't lose that needle.
14:41I won't.
14:41OK.
14:42Don't put on anyone's seat.
14:44Ha, ha, ha.
14:44Ha, ha, ha.
14:49Jonathan's going to finish up the tablecloth
14:51since he's the master sewer.
14:53And I'm going to get back to cooking.
14:55Next up, we are going to make jerk cauliflower.
14:58Jerk is a cooking method born of the Caribbean,
15:01specifically Jamaica.
15:02It's a way of cooking ingredients with fire
15:07with a very classy combination of spices.
15:10So first up, we're going to just score the bottom
15:13so it can cook evenly.
15:14So you can do that as well.
15:16OK.
15:17Perfect.
15:18We'll come over to our pan.
15:19And we have olive oil.
15:21And we're going to generously oil this.
15:24You can roll it to get the sides.
15:26Beautiful.
15:27And then we're going to generously chef salt.
15:31OK, chef grout.
15:33And I'm just working and moving it around,
15:36keeping it nice and even.
15:37That oil is helping the salt stick to it.
15:39That's why we put the oil first.
15:41And now we are going to get this in the oven.
15:45We'll roast this until it's slightly golden.
15:49In the meantime, we are going to start making our jerk sauce.
15:53OK.
15:54This is a very, very quick and easy sauce.
15:55And we can literally just start throwing things
15:57into the blender.
15:58We have some ginger, nutmeg.
16:01We're adding some allspice.
16:02So allspice is extremely important in jerk
16:05because allspice is the berry of the pimento tree,
16:07which is the traditional wood used in Jamaica
16:10where jerk originated.
16:11It smells really beautiful.
16:12It smells so good.
16:13It has that warm spice.
16:14It smells like a baking spice.
16:15Yes, indeed.
16:16In you go.
16:17A little classic black pepper.
16:19I love how you can just put all these in the blender.
16:21Wouldn't have thought of that.
16:22Yeah.
16:23And then we have a nice, fiery hot habanero.
16:27Seasonal?
16:28Yes.
16:28Ooh, OK.
16:31All right, some garlic.
16:34Some Fresno chilies.
16:36We have some shallot and then some scallions.
16:41Now your favorite part.
16:42We're going to zest the limes.
16:43OK.
16:44OK.
16:45I'll throw in some bay.
16:47That's a lot of lime zest.
16:48Yeah, that's where all the essential oils are.
16:50It's delicious.
16:52And then we'll also do some thyme.
16:55We'll throw that right in.
16:56We have our coconut sugar, a little bit of chili oil.
17:00Like, this is a little bit untraditional for jerk,
17:02but I love the beautiful red color.
17:04Did you make that chili oil?
17:05Yes, we did.
17:06Now, usually with chili oil, you have, like,
17:07the little spices in the bottom.
17:09But this is the original.
17:10Yeah, so this is just blended and strained.
17:11But that would work as well.
17:13In lieu of soy sauce, we have coconut aminos.
17:16You know, when we think about soy sauce and that ingredient
17:19and why it's in jerk, it shows the influence
17:21of the Chinese population throughout the Caribbean.
17:24What an amazing combination of flavors.
17:26And a little bit of olive oil.
17:29This will just help make it nice and creamy.
17:32And two tablespoons of salt. One, two.
17:36And then we'll just finish off with lime juice.
17:38OK.
17:39Any special way?
17:39No, just go right in.
17:41God, my hands are not the strongest.
17:43Ah!
17:44Yeah.
17:45Guys, I got this.
17:48And a little puree.
17:56All right, now that that is nice and smooth,
17:58we'll give it a taste.
17:59Taste.
18:00So it's really strong.
18:02Wow.
18:02Right.
18:03Yes.
18:04I thought chili, raw onion, garlic.
18:07Oh, yeah.
18:11Oh, my god.
18:13It's, like, spicy.
18:14Oh, my god, but it's so good.
18:15It has that depth.
18:16It's spicy, but it's not like a spicy shot.
18:18It's got shallots and scallions.
18:21It's a good spicy.
18:24Why am I still eating it?
18:26It's one of those things that the only way the heat stops
18:28is if you just keep on eating it.
18:29It's so good.
18:30Awesome.
18:31I'm glad you like it.
18:32I love it.
18:33Give our cauliflower a check.
18:35Looking fantastic.
18:37You have that light amber color.
18:39So we're going to add a little bit of water
18:41to help the cauliflower steam and help it cook evenly.
18:43So we'll do about half a cup.
18:45Great.
18:46We'll let that go for about 25 minutes longer,
18:48and then it should be perfect.
18:49And then we're going to sear it with this.
18:51Yes.
18:52Yes, all over.
18:52It's going to be so good.
18:58Ice cream.
18:59Oh, I get all the heavy jobs.
19:01It's a workout.
19:02Oh, it looks good.
19:03Oh, we have to taste this.
19:04Yes, yes, yes, yes.
19:06I get it.
19:07Let's try this.
19:09So it looks really steamy.
19:11Oh, my god.
19:12Oh, that is so good.
19:13That's not ice cream.
19:16No, that's not.
19:16It's better than ice cream.
19:18Wow, that is really good.
19:20I'm glad you like it.
19:21This is going to be so good with the pineapple upside down cake.
19:23The cake, yeah.
19:26No, I'm getting happy feet like my kids do.
19:29You're getting every last bit.
19:31I was going to lick the beater, but I thought,
19:33no, that's not a good idea.
19:34No, no, no, no, no, no, no, no.
19:38Come on in.
19:39Some ice cream for me to try.
19:40We need some ice cream, Brando.
19:42I'm Brandon.
19:42Hey, Brando, nice to meet you.
19:44So your mom is, like, super excited about this,
19:45and we want you to taste it.
19:46That's just a little taste test, but you're going to love it.
19:48You're going to love it.
19:49OK, sick.
19:51Oh, shit.
19:54I was going to try to say something really smart,
19:57but that surprised me completely.
19:58Can I have some more?
19:59Yes, yes, help yourself.
20:01Why don't you just, I was going to say, just take this back.
20:03Take this back and share with your brother.
20:05I'm sorry.
20:05I'm sorry.
20:06OK.
20:06I've got enough.
20:07All right, thank you, chefs.
20:09Bye.
20:10Ooh, I was called a chef.
20:11I must be doing something right.
20:16No, I'm getting happy feet, like my kids do.
20:19It's been a lot of fun working with Gregory.
20:21The ice cream is ridiculous.
20:23It's so good.
20:24The cake is delicious, and the jerk sauce, the flavors,
20:28will just blow your mind.
20:30It's, like, spicy.
20:31It's a good spicy.
20:32OK, good.
20:34And I love how all this food that we're making
20:37is a celebration of vegetables.
20:39Here's our little garden.
20:40Wow.
20:42This garden is beautiful.
20:44Wow.
20:45This is really pretty, isn't it?
20:47Goodness.
20:48What are we looking for exactly?
20:50Some carrots would be awesome.
20:51Oh, these carrots are right here.
20:52Perfect.
20:53I have been vegan and variations of vegan
20:56for a very long time.
20:57And it's not coming from an activist.
21:00It's coming from a woman who is just curious
21:05about eating compassionately.
21:07Look at that.
21:08Oh, those are perfect, too.
21:10There we go.
21:11Oh, these are amazing.
21:12Look at these.
21:13Gorgeous carrots.
21:14Yeah, these are nice.
21:15I know, it's so fun.
21:16I feel like a little kid in the garden.
21:18Yeah, I love just seeing how things grow,
21:19and dirt smells so good.
21:22Yeah, it does, actually.
21:24It does.
21:25It smells great.
21:26So what do you think?
21:27That should be great.
21:27Is that good?
21:28What else?
21:28Do we need any herbs or anything?
21:30I think when you can take vegetables out of your garden
21:32and cook them, you've really created this meal.
21:36A lot of thought went into it.
21:37This didn't just happen overnight,
21:39but you thought about planting vegetables in the spring,
21:42and here we are, using them.
21:44I know I need some tomatoes, but I'm not sure.
21:46Do you want to go into the greenhouse?
21:48Yeah, yeah, yeah.
21:50Tomato heaven.
21:52Oh, man.
21:52I know.
21:53This is fantastic.
21:58These are just beautiful.
22:00I love the smell of tomato leaves.
22:03Oh, really?
22:04That smell.
22:05So you put tomato leaves in a salad?
22:07No, you don't want to eat too many of them.
22:09Oh, I can smell them right from here just you rubbing them.
22:11They smell amazing, right?
22:11Yeah.
22:13They do.
22:13So what would you put tomato leaves in?
22:15I've made a sorbet with them.
22:16You can make stock with it.
22:17Yeah.
22:18A sorbet?
22:18Yeah, yeah.
22:19Oh, you're getting crazy.
22:21I can tell.
22:21This is going to be good.
22:31We are going to make legume, which
22:33is a very traditional Haitian stew of vegetables.
22:35This is one of my favorite things that my mom made,
22:38so I'm super excited to show you how to make it.
22:39This is going to be delicious.
22:41So we're going to salt our eggplant
22:43because we just want to start the process of drawing
22:45out a little bit of moisture and extract
22:49any of that bit of bitterness that might
22:50be lingering in the eggplant.
22:52I mix it up one time.
22:53Give it a toss.
22:54And we'll let that sit for about 10 minutes.
22:56And then we got some chopping to do.
22:57And then we have some chopping to do, exactly.
22:59Do our onion first.
23:01Garlic, you can just cut those in half.
23:03You love to get a nice big chunk of garlic.
23:05Yeah, especially if it's cooked properly, it's nice and sweet.
23:08So we have some scallions.
23:10So I'm going to separate this into the whites,
23:13which are a little bit thicker and they need
23:15a little bit longer to cook.
23:16And then the greens, we'll add them a little bit later.
23:18We'll do our cabbage.
23:20We can just do half.
23:25Beautiful.
23:26A generous amount of olive oil.
23:28Get that nice and hot.
23:30And I'm going to add our eggplant.
23:31That is hot.
23:32You just want to be careful because the oil is super hot.
23:35There's a little bit of moisture staying onto the eggplant.
23:36So I'm just going to carefully add it.
23:39Make sure that you don't splatter yourself.
23:42Want to help me?
23:43Yeah, I was going to say, I would just chuck it from here
23:45and I'd be really good at it.
23:46Yeah, that's right.
23:47See, I'm already scared.
23:49Ah!
23:50You're good.
23:51Look, it's flying out of my hand.
23:53Just lower it.
23:54Yeah.
23:55There you go.
23:56There you go.
23:57Free.
23:57Yeah, see?
23:58So cute.
23:59It's going to be flying.
24:00You're like a student's home pro.
24:02Yeah, I'm not worried anymore.
24:03There you go.
24:05So the thing about this dish is that everything
24:07cooks in the same pot.
24:08So you're not losing any flavor.
24:10So getting nice color is really important
24:14to just give it a little depth, a little bit of body.
24:16OK.
24:17Last but not least, we're just going to mince this habanero.
24:22And then some tomatoes.
24:24We just chop these up.
24:26All righty.
24:27OK, you've got some good colors happening here.
24:30Oh, yeah, look at that.
24:31Wow.
24:32Bronze.
24:33That looks so good.
24:34We can go ahead and add our onions, garlic.
24:36So the joy of this dish is that the eggplant
24:40is going to kind of fall apart and become
24:42this beautiful binder for the whole stew
24:44and make it really rich, and really creamy,
24:46and really savory.
24:47We forgot the carrots.
24:48Carrots.
24:52Remember?
24:53What the heck?
24:53We did all this work.
24:54OK, I'll be washing these.
24:56OK, cool.
24:56A little bit of dirt doesn't hurt anybody, right?
24:58A little bit.
24:59A little bit of dirt.
25:00OK.
25:01Carrots.
25:02You peel, I'll chop.
25:04That looks so good.
25:05Add the habanero.
25:07All right, we have our tomato.
25:09We'll add some thyme.
25:10A little bit, yeah.
25:11Add some salt.
25:12So as you can see, the eggplant is already
25:15starting to break down.
25:16Yeah.
25:17And it's coming together.
25:17Oh, yeah.
25:18Like all these beautiful, rich colors.
25:20And then, last but not least, we'll
25:22add a little apiece and let this simmer down.
25:24Oh, yeah.
25:25So I'll let you do the honors.
25:26And you can do about two nice little spoonsful.
25:29Apiece is a Haitian spice base.
25:31It's truly the foundation of Haitian cooking.
25:34It's this beautiful, aromatic mix
25:36filled with onions, and chilies, and citrus,
25:38and Haitian spices.
25:40You can use it for a marinade.
25:41You can use it to finish sauces.
25:43I use the hell out of it.
25:44Oh, you know what?
25:45When you breathe it in, it's even like, ooh.
25:48So this looks absolutely amazing.
25:50You're going to let this cook.
25:51OK.
25:52And we can put the lid on.
25:54And it'll steam and stew.
25:56Nice.
25:57And we'll check that in about 10 minutes.
25:58I think it's time to check the cauliflower.
26:02I think we're looking really good.
26:05This is heavy.
26:06There you go.
26:06There you go.
26:08I'm stronger than you know.
26:11So you can see how there's some movement.
26:14It's tender.
26:15So that's what you want.
26:16And now the fun part.
26:18We're just going to lather this beautiful jerk sauce on.
26:20And just make sure that every single little nook
26:23and cranny is covered.
26:24This is going to be unreal.
26:26Yeah, this is a very addictive dish.
26:27Yeah, I can see that.
26:29It may look like a big head of cauliflower.
26:31Gets consumed quite quickly.
26:34We've roasted, we've steamed, we've glazed.
26:36It's time to broil.
26:38So I'm going to turn the oven on to broil.
26:40OK.
26:41I've had some broiler incidents where I was, like,
26:42peeling the first layer off.
26:44Yeah, you definitely want to watch the broiler.
26:48I've had a few fire trucks come to my house.
26:50They're like, oh, Pamela.
26:51Yeah, I've had.
26:53I love firemen.
26:54And I think our cauliflower should be ready now.
26:58Oh, yeah.
26:59And there you go.
27:01Oh, that looks amazing.
27:04It's so good.
27:06This is very impressive.
27:07Look at this.
27:08Gorgeous, right?
27:09This will heat nicely.
27:11This is good cold.
27:12If there's ever leftovers.
27:14There's no possible human way that there's leftovers.
27:17No.
27:18Wow.
27:20It's like little caramelized brains.
27:22Ah.
27:30There's no possible human way that there's leftovers.
27:35I am cooking with Gregory Gorday,
27:38learning a lot of cool Haitian recipes.
27:40I'm learning a lot of new things.
27:42I'm learning a lot of new things.
27:44I'm learning a lot of new things.
27:45I'm learning a lot of new things.
27:46Learning a lot of cool Haitian dishes.
27:49What an amazing combination of flavors.
27:51It's going to be so good.
27:52Kind of a dream.
27:53Sometimes I can't believe I'm really doing it,
27:55and I'm looking at the chefs next to me going,
27:57is this really happening, or am I dreaming?
27:58Because if I'm dreaming, I'm going to be really upset.
28:00Because this is so much fun.
28:02Are you tough in the kitchen?
28:03No, I'm a sweetheart.
28:04You're a sweetheart?
28:05Well, yeah, I know you're a sweetheart.
28:06But sometimes it's, you know, in the movies,
28:08chefs are really mean.
28:09No, no.
28:10OK.
28:10No, you can't.
28:12There's no point in being mean.
28:14Gregory, you know, he definitely has that serious side.
28:16He has a smile, and he laughs, but he's very
28:18serious about what he's doing.
28:20His food and his creations are very well thought through,
28:23and it takes talent.
28:24You know, if everybody could do it, everybody would.
28:27So I feel very fortunate that I get to cook with him.
28:29You know, I've worked in lots of different types of kitchens
28:31and restaurants throughout my career,
28:33from French fine dining to Pan-Asian.
28:36But when I decided to open up my own restaurant,
28:38I knew I wanted to be a very personal project.
28:40Growing up Haitian, food was a huge part
28:42of just everyday life.
28:45So when I realized it was time to open up my own restaurant,
28:48I was able to go back into all the food that my mother,
28:50my aunt, and my grandmothers made for us growing up.
28:53And these are some of the favorite dishes
28:55that I get to serve at Cannes today.
28:56I really do believe food is a duality
28:59of culture and nourishment.
29:00A, we eat to nourish ourselves, to nourish our souls,
29:04to replenish the body, you know, all the while
29:06being able to share a story of culture.
29:08For me, it's like the perfect thing.
29:10So we're going to go right into our legume.
29:13And as you can see, things are steaming.
29:16Oh my god, that looks so good.
29:18And with spicy food, when you're cooking
29:20and you're serving a lot of different kinds
29:22of spicy foods together, you still
29:23want to make sure it all goes together, right?
29:25Indeed, indeed.
29:26And you know, the thing is, you don't
29:27want everything to be spicy.
29:28You don't want everything to be overpowering.
29:30So it's all about balance.
29:32Do you cook a lot at home?
29:34I wish I could tell you I did.
29:39But I was writing my cookbook.
29:41I eat a lot at home.
29:42Because you're testing.
29:43Because I was testing, working.
29:45But now that I own a restaurant and I'm
29:48there 13, 14 hours a day, there's not a lot,
29:51much time to cook at home, so.
29:53Right, that's true.
29:53And your day's off.
29:54You're just, yeah, in your pajamas.
29:56I think I'm usually kind of traveling,
29:57doing fun stuff like this.
29:58Oh yeah, that's right.
29:59I guess your restaurant's still going while you're here.
30:02OK, yeah.
30:10So we can check our legume.
30:11Oh my gosh.
30:12Look at that beautiful.
30:14Wow.
30:15See what I was talking about?
30:16That eggplant just, like, really acted as a binder.
30:20Yeah.
30:20That is on.
30:21Little chunks of it.
30:23Give it a taste.
30:25It's very hot.
30:29That is so good.
30:31Wow, that's delicious.
30:32Yeah.
30:32Yum.
30:33Very good.
30:34So this is ready for the spinach.
30:36OK.
30:37And this, just let this wilt. I love this dish
30:40because all those nutrients are just in this pot.
30:43Nothing has gone anywhere but into this pot.
30:46That looks good.
30:47It doesn't take long to wilt the spinach.
30:47It doesn't take long to wilt the spinach.
30:49And since we're going to reheat this up right
30:51before we serve everything, we can just kind of pause here,
30:53set this to the side.
30:55Is that the first time you've made Haitian food?
30:57That's the first time I've made Haitian food.
30:58Yes, absolutely.
30:59OK.
31:00All right.
31:01I'm just amazed at these flavors.
31:04Like, I love learning new things,
31:06and I love challenging myself.
31:07So I really want to, I'm soaking it all in.
31:11So next up, we are going to make our maimoule.
31:13And this is a traditional Haitian corn porridge.
31:17And it's going to pair really well
31:18with some of the spicier foods that we have
31:20on the table for dinner tonight.
31:21I see.
31:22You need something.
31:23You've got to balance it.
31:24Balance it.
31:24Or your mouth is on fire.
31:25A little balance, yeah.
31:26We are going to grill some corn just to give it
31:29a little bit of smokiness.
31:31And then let's get a medium-sized pot.
31:34Ooh, thunder.
31:36We are on Vancouver Island, for sure.
31:39We're going to start off with a little bit of garlic.
31:41OK.
31:42If you want to chop some garlic.
31:43We're going to cook this in a little bit of coconut oil.
31:50Jeez.
31:51Yeah.
31:52We're doing something right.
31:53It's very dramatic.
31:55I love the weather here.
31:57Never know what you're going to get.
31:58OK, we're going to add salt. One of my favorite tips and tricks
32:01is make sure we season as we go.
32:04So now that we've seasoned the garlic,
32:06the garlic is going to be extra delicious.
32:07All that garlic is going to go into the coconut oil.
32:09That's going to go into everything else.
32:11So we're seasoning in layers and making
32:12things taste really good.
32:14Now we're going to add our coconut milk.
32:19And then we'll just whisk our cornmeal in.
32:21So we're going to add some vegetable stock.
32:25Bring this up to a simmer until it's cooked and creamy.
32:29Should take about 45 minutes.
32:31We'll check our corn in the meantime.
32:33It's going to be so good.
32:34Oh, yeah.
32:35What do you call it again?
32:36Mayimule.
32:37Mayimule?
32:38Mayimule.
32:39Where mule?
32:40Mayi?
32:41Mayi?
32:41Mule.
32:42Mule.
32:42Mule.
32:43Mule.
32:45Mule.
32:46Like mule, mule.
32:48Oh, mule.
32:49There you go.
32:50Oh, yes.
32:52Stop thinking.
32:53There you go.
32:53See, now you're speaking Creole.
32:55Yeah, oh my goodness.
32:59Just don't ask me to say that again.
33:01I don't think I'll remember.
33:04That's what long nails are good for.
33:06They're my tongs.
33:07There we go.
33:12You going to have some more?
33:12Yeah.
33:13OK.
33:13Can I taste that?
33:16Please.
33:17Mm-hmm.
33:20That's good.
33:22That's ridiculous.
33:26There's not that many things in it, too, right?
33:28No, but it's not expected.
33:29It's not expected.
33:30It's all about balance, and it's sweet, and savory,
33:32and spicy.
33:33Lemon on the edge.
33:36It's getting wild in here.
33:37It's my favorite place to be, the unknown.
33:55A little rain doesn't stop us from anything.
33:59I think everything tastes better outside.
34:00But we're in the middle of a little bit of a storm,
34:03so we set the table in the gazebo.
34:05What do you need me to do, Mom?
34:07Can you light these candles, please?
34:08Yes.
34:09I really enjoy setting the table.
34:11I really think that the environment you set helps.
34:13So what's the vibe for tonight?
34:15What are we trying to do?
34:16We're just trying to make it pretty.
34:17Food is beautiful, so you actually
34:19can be an artist when you set the table.
34:21It's really nice, Mom.
34:22Did you and Jonathan make this table call?
34:23Yes, we did.
34:25Well, at this time of my life, I feel
34:28like I've really come full circle.
34:30I feel like I'm starting my career all over again.
34:32It's very strange.
34:34I didn't think this would be happening
34:35at this point in my life.
34:36Mm-hmm.
34:38How do you do this again?
34:40And it's been really fun to have my children,
34:42my grown children with me.
34:44Just hold it from the middle, and then just
34:46see what looks best and place it on the plate.
34:48I mean, really, we can dream up anything.
34:50And if we can dream it up, we can do it.
34:52And that's the truth.
34:56That looks pretty good.
34:57That looks good.
34:58Perfect.
35:06The last thing we need to make is our salad.
35:09So we have this watermelon, which is sweet.
35:11We have these beautiful berries, these beautiful herbs,
35:14basil, mint, cilantro.
35:16We're going to spice it up with a little onion,
35:19a little lemongrass, make it savory.
35:22I like to set a base and a top.
35:25All right.
35:26And then you can rest it.
35:28And then you just cut around.
35:30OK.
35:31I can help you with that.
35:33I'm going to go ahead and chop some onion.
35:35You eat pretty healthy.
35:36I try to.
35:38You know, I was cooking for a long time in New York City
35:41and living a very work-a-lot, party-a-lot lifestyle.
35:46When I moved to Portland, Oregon,
35:47I decided to change my life.
35:49And I just started taking my health more seriously.
35:51Began running, started doing yoga.
35:53Do you run?
35:54I do.
35:55I'm an avid runner, marathoner, long-distance runner.
35:57I ran in the New York Marathon.
35:58OK, yeah, that's amazing.
35:59I'd never run ever before that.
36:00OK.
36:01That was a bad idea.
36:03You have to train.
36:04You have to train.
36:04What, you didn't train?
36:05No, I didn't train at all.
36:06I hadn't even run around the block before.
36:07Really?
36:08No, it was the first time I ran.
36:10Just kind of like when I'm cooking with you.
36:11I'm like, you know, if other people can do it,
36:13I can do it.
36:16OK, lemongrass.
36:18You kind of bruise it a little bit.
36:19You can just kind of bend it, whack it with your knife.
36:22And this helps all those beautiful essential oils
36:24start coming out.
36:25And now we're just going to cut it nice and thin.
36:28So lemongrass, just raw like that?
36:30Yes, just raw.
36:31It's going to add a lot of citrusy notes.
36:33Almost need a bigger bowl, don't we?
36:34Yeah, we almost need a bigger bowl.
36:36Right?
36:37Just put it?
36:38Yep.
36:39We're going to add a little bit of salt.
36:40I like to use flaky sea salt when
36:42cooking things that are fresh.
36:44We can start adding some berries.
36:46Yummy.
36:47So now we're going to add curry, coconut milk dressing.
36:51What's the secret sauce?
36:52Is this secret?
36:53It's not so secret.
36:54What's in it?
36:54Coconut milk, a little bit of curry, and lime juice.
36:58So now we'll just start throwing in some herbs.
37:01The mint is going to freshen things up.
37:02The basil is going to give it a little bit of peppery.
37:05Cilantro is just going to round things out.
37:06And you could use whatever you find in the garden.
37:08I saw some lavender out there, maybe some lavender.
37:11You could literally put whatever you want into the salad.
37:14This is wild.
37:15This is a little bit mind-blowing.
37:18In what sense?
37:19The combination?
37:20Just the combination is amazing.
37:22This is going to be so delicious.
37:25I love watermelon.
37:26And we have a lot of watermelons in the garden.
37:28And it's fun to spice it up, because it's usually
37:31just cutting up a watermelon.
37:33It's not enough anymore.
37:34Thanks a lot.
37:36Should we plate this up?
37:37Yeah.
37:41I'm not even tired.
37:42And we've been cooking all day.
37:44We're going to have so much food tonight.
37:47Look at that.
37:48Wow.
37:48We'll just drizzle a little olive oil,
37:50because I love a little sheen.
37:52The menu is full of so much flavor.
37:55And we have the stew.
37:57Yeah.
37:57That looks so good.
37:59Now we're getting hungry.
38:00Keep it together.
38:01Keep it together.
38:02The Haitian stew with the watermelon salad,
38:05spicy and sweet, I think is the interesting combination.
38:10And then the corn and the cauliflower.
38:13The cauliflower is really wild, really a lot of flavor.
38:17And you have the cream corn to accompany that.
38:20The balance of the heat and the sweetness is so good.
38:25And we have desserts.
38:26This seems like a lifetime ago.
38:28When did we make this?
38:30Back in the 60s?
38:34Wow.
38:35My grandmother, my mother, everyone
38:36makes upside down cakes.
38:38But this one is another level.
38:39I mean, this one is just oozing and gooey caramelization.
38:44And the pineapple is amazing.
38:48I can't wait to have dinner.
38:49Now you're making me hungry.
38:52Jeez, what did you do all day?
38:58You know, a little rainstorm, stuck inside,
39:02nothing else to do.
39:07Thank you so much.
39:08I can't believe it.
39:11This was so amazing.
39:12There's not going to be anything left.
39:14I'll tell you that right now.
39:19Thanks.
39:29You guys gotta run in.
39:30It's going to rain.
39:31I know, it's raining.
39:31It's raining!
39:32Run!
39:33So you guys all met.
39:34Sure.
39:35It's great.
39:35Just the boys, huh?
39:37Just the boys and me.
39:38Yeah.
39:38Just how I like it.
39:41I'm excited to serve everything.
39:43It's so good.
39:44It's going to be delicious.
39:46I mean, I want to serve it all.
39:47I can't wait.
39:48It looks like something that you and Jonathan would have made.
39:52It was something me and your mom made.
39:53Whoa.
39:54Oh, so?
39:55I came up with it, but Jonathan did all the hard work, like usual.
39:59There's no skin left on my thumbs, but it's beautiful.
40:04Finally, we're here.
40:05Yes.
40:06Yes.
40:07Exciting.
40:08We cooked all day.
40:09Yes, you did a fantastic job.
40:10We had so much fun.
40:11Thank you so much.
40:12You were a wonderful sous chef.
40:13Thank you so much.
40:14Maybe I was your sous chef, I think.
40:15No, I don't think so.
40:16Really?
40:17No.
40:18No.
40:19Fantastic, Pamela.
40:20Wonderful knife cuts, a very good palate.
40:22Dove right in.
40:23I love it.
40:24Dylan's been waiting in the wings all day.
40:25I've heard amazing spices and all that stuff, and I like spicy food, and I like spicy food
40:32that tastes really good, so I am hyped.
40:35Should we dive in?
40:36We should dive in.
40:37We should go get the food.
40:38Yum.
40:39Oh, look at those.
40:40Oh, my goodness.
40:41Oh, yeah.
40:42Put one of those bad boys right here.
40:43Sorry.
40:44Oh, my gosh.
40:45Wow.
40:46This smells amazing.
40:47Dive in.
40:48Yeah.
40:49To the right.
40:50To the left.
40:51To the right.
40:52Look at that plate right there.
40:53Oh, my God.
40:54Spices on that cauliflower.
40:55The cauliflower is a showstopper.
40:56It has so much flavor.
40:57It's so good.
40:58It's so good.
40:59It's so good.
41:00It's so good.
41:01It's so good.
41:02It's so good.
41:03It's so good.
41:04It's so good.
41:05It's so good.
41:06It's so good.
41:07It's so good.
41:08It's so good.
41:09It's so good.
41:10It's so good.
41:11It's so good.
41:12It's so good.
41:13It's so good.
41:14It's so good.
41:15It's so good.
41:16It's so good.
41:17It's so good.
41:18It's so good.
41:19It's so good.
41:20It's so good.
41:21It's so good.
41:22It's so good.
41:23It's so good.
41:24It's so good.
41:25It's so good.
41:26It's so good.
41:27It's so good.
41:28It's so good.
41:29It's so good.
41:30It's so good.
41:31It's so good.
41:32It's so good.
41:33It's so good.
41:34It's so good.
41:35It's so good.
41:36It's so good.
41:37It's so good.
41:38It's so good.
41:40And the watermelon salad.
41:41I've never even thought of it to put onions and spices.
41:44But it works.
41:45It works.
41:46It's so good.
41:47I mean it's gotta be good when the chefs say it.
41:49It's good.
41:50It's good.
41:55Okay, we're bringing the cake.
41:57Wow.
41:58Oh.
41:59Wow.
42:00Oh my goodness.
42:01Oh dear.
42:02Like I said, I wasn't a dessert person really before this.
42:05And this is amazing.
42:06Oh, this is top tier.
42:07This is real.
42:08This is elite desserts.
42:10Elite desserts.
42:12We made a pineapple upside-down cake that I got to flip.
42:15That's a notch in my belt because I was always scared of flipping them over.
42:19But it turned out amazing.
42:21Wow, that's incredible. Look at that.
42:23There you go.
42:24A special piece for a special boy.
42:26Laughter
42:29Wow, a little ice cream.
42:32This ice cream is out of this world.
42:34The taste, the texture, it's just perfect.
42:39And I'm not an ice cream girl.
42:41But I'm that kind of ice cream girl.
42:43Diving in.
42:45I'm going to try a little of this ice cream.
42:47I hope I'm not becoming a sweets lover.
42:50Eat cake. Have your cake and eat it too.
42:54Oh my gosh.
42:55Wow.
42:56It's heaven.
42:57Right.
42:58It is heaven.
42:59It is heaven.
43:01I've learned a lot.
43:02How to cook these really wonderful dishes with these great spice blends.
43:07And have accompaniments that are going to balance the flavors.
43:12I want to repeat all of Gregory's recipes for sure.
43:15I'm hoping that you make this again.
43:17Or that Gregory comes back.
43:18Either way.
43:20Either way.
43:21Gregory's never leaving.
43:23I've already tried it. I've already asked.
43:26He has a restaurant. He has another life besides us.
43:29Oh no.
43:30Well, I'll come back any time.
43:31Yes, please.
43:32If you guys promise you'll come visit me, I'll come back any time.
43:35Deal.
43:36Cheers everybody.
43:37Thank you so much Gregory.
43:39Thank you for your patience.
43:42Bye.
43:43Cheers.
43:45We did it.
43:47Are you really having another piece Brandon?
43:50What do you mean am I really having another piece?
43:59I'm having another piece.