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Creative Living With Sheryl Borden #6621

All Topics » Topic: Arts » Subject: Crafts » Creative Living With Sheryl Borden #6621
  • 2013
  • Grade/Interest Level: 7 - 12
  • Running Time: 27 minutes
  • Captioned English

Synopsis:

Chef Johnny Vee shows how to clean and steam cook artichokes, and Megan Thome demonstrates easy projects using felt.

Transcript:

>> "CREATIVE LIVING," UTILIZING TODAY'S TECHNOLOGY WITH THE
BEST OF THE PAST TO BRING YOU INNOVATIVE IDEAS AND UP-TO-DATE
INFORMATION FOR CREATIVE LIFESTYLES IN TODAY'S
ACTIVE WORLD, WITH YOUR HOST SHERYL BORDEN.
>> THANKS SO MUCH FOR JOINING ME TODAY FOR "CREATIVE LIVING."
WE'RE GOING TO LEARN HOW TO COOK WITH ARTICHOKES AND MAKE SOME
FUN FELTING PROJECTS.
ONE OF MY GUESTS TODAY IS JOHN VOLLERTSEN, OR MORE COMMONLY
CALLED CHEF JOHNNY VEE. HE'S A COOKBOOK AUTHOR AND CHEF, AND
HE'S GOING TO DEMONSTRATE THE ART OF AN ARTICHOKE. MANY PEOPLE
ARE HESITANT TO BUY AND ATTEMPT COOKING THIS STRANGE VEGETABLE.
HOWEVER, JOHN WILL SHOW US JUST HOW TO CLEAN AN ARTICHOKE AND
HOW TO STEAM-COOK IT IN A PRESSURE COOKER. HE'S THE OWNER
AND OPERATOR OF LAS COSAS COOKING SCHOOL IN SANTA FE,
NEW MEXICO. WE'LL BEGIN THE SHOW TODAY WITH MEGAN THOME, WHO
PREVIOUSLY REPRESENTED EK SUCCESS BRANDS IN KANSAS CITY,
MISSOURI. MEGAN WILL SHOW A VARIETY OF FELTED PROJECTS,
FROM A SWEATER TO A PILLOW TO SEASONAL DECOR, AND SHE'LL
DEMYSTIFY THE CRAFT OF FELTING, WHICH IS ACTUALLY SO EASY.
MEGAN, THANK YOU SO MUCH FOR BEING HERE. WHEN YOU SAID WE
WERE GOING TO DO FELTING, I THOUGHT, "I'VE SEEN PICTURES OF
THAT IN MAGAZINES," AND I THOUGHT, "THAT LOOKS
A LITTLE COMPLICATED."
YOU THOUGHT SO, TOO, RIGHT?
>> I THOUGHT EXACTLY THE SAME THING, BUT I'LL TELL YOU,
THERE'S A DIMENSIONS BRAND OF CRAFT OUT THERE THAT MAKES A
FELT WORKS SERIES, AND THAT MEANS THERE'S A TON OF PRODUCTS
THAT ARE READY TO GO. ALL YOU DO IS MIX AND MATCH, DECIDE WHAT
YOU WANT TO MAKE, AND HAVE AT IT.
>> I LIKE THE WAY YOU THINK.
>> I KNOW.
>> [LAUGHS] THIS IS WHAT WE'RE TALKING ABOUT. THIS IS CALLED
FELT WORKS, AND THIS IS WOOL.
100% WOOL.
>> THAT'S RIGHT, AND THESE COME IN SHEETS, AND SO WHEN YOU PICK
YOUR COLORS, YOU CAN MAKE SOMETHING LIKE THIS, LIKE THIS
PILLOW. SO, YOU JUST TAKE A COUPLE SHEETS AND SEW A PILLOW
JUST LIKE YOU WOULD, YOU KNOW, OUT OF ANYTHING ELSE, BUT WHAT
YOU WOULD DO FIRST IS ALL OF THIS FUN FELTING ON THE FRONT.
>> SO, WE DO THAT WHILE IT'S FLAT, BEFORE WE MAKE IT.
>> THAT'S RIGHT. THAT'S RIGHT.
AND THIS IS KIND OF A BIGGER PROJECT. TYPICALLY, THE PROJECTS
I'VE MADE ARE A LITTLE BIT SMALLER. AND SO, WHEN YOU'RE
DOING A BIG PROJECT LIKE THAT, YOU WANT TO USE THIS
MULTI-NEEDLE TOOL. THE TOOL THAT I USE, IT'S ONE NEEDLE, BUT THIS
HAS A LOT, AND THAT MEANS YOU CAN GO FASTER.
>> OH. OK.
>> THE FUN THING IS, THAT I DIDN'T KNOW BEFORE, IS THAT
THERE'S DIFFERENT KINDS OF ROVING. THAT'S WHAT THIS IS.
THAT'S THAT--THE LOOSE WOOL.
AND THIS IS A KIND OF ROVING HERE. YOU'VE GOT A KIND THERE.
AND THEN THERE'S ANOTHER KIND DOWN THERE, RIGHT? SO, THAT
IS THE STRAIGHT ROVING, AND THIS IS THE CURLY ROVING, AND THE
INTERESTING THING IS, IT COMES FROM TWO DIFFERENT KINDS OF
SHEEP. IT'S JUST THE HAIR OF THE SHEEP THAT'S DIFFERENT, JUST
LIKE CURLY HAIR AND STRAIGHT-HAIRED PEOPLE, RIGHT?
ISN'T THAT FUN? SO, IT'S REALLY GREAT BECAUSE YOU CAN MAKE
THIS VARIEGATED CURLY ROVING DO SOME FUN THINGS. AND IT
REALLY ADDS A LOT OF DIMENSION AND TEXTURE.
>> WHAT GREAT GIFTS THESE WOULD BE.
>> OH, YOU GOT IT, YOU GOT IT.
AND AGAIN-- >> JUST BUY THE LITTLE COIN
PURSE AND THEN ADD WHATEVER YOU WANT.
>> THAT'S RIGHT. YOU'RE READY TO GO. YOU'RE READY TO GO.
>> AND THERE'S ALSO THINGS THAT ARE ALREADY MADE THAT YOU CAN
JUST ATTACH, AND I LIKE THAT.
>> ME, TOO. ME, TOO. AND SO, THERE'S BEADWORK AND THERE'S
LAYERING DONE ON SOME OF THESE PRODUCTS. AGAIN, YOU JUST PICK
OUT THE LITTLE HANDBAG. YOU CAN MAKE A LITTLE WRISTLET OVER
THERE OR A LITTLE--YOU KNOW, A LITTLE CLUTCH THERE. AND YOU
JUST NEEDLE THOSE IN. AND DO YOU WANT TO SEE HOW IT'S DONE?
>> I WANT TO SEE HOW IT'S DONE.
>> COOL. I'VE GOT A SET FOR YOU TO TRY IF YOU'D LIKE, AND I'M
GONNA SHOW YOU HOW I MADE THIS LITTLE FLOWER HERE
ON THIS LITTLE CLUTCH.
SO, THE FIRST THING IS, I TOOK ONE OF THOSE WOOL SHEETS
AND JUST TRIMMED...
>> JUST CUT OUT THE SIDES.
>> ...CUT. THIS IS YOUR FELTING NEEDLE, AND YOU WANT TO BE
VERY CAREFUL, BECAUSE IT'S SHARP. IT'S NOT A TOY.
>> NOW, THIS IS ON--JUST A REGULAR STYROFOAM BLOCK?
>> YEAH. YOU CAN BUY, LIKE, STARTER KITS, AND IT WILL COME
WITH YOUR NEEDLE AND YOUR BLOCK.
AND THEN I JUST CHOSE THIS RED ROVING, AND YOU WANT TO TAKE
JUST A LITTLE PIECE. THE IDEA IS THAT A LITTLE GOES A LONG
WAY. AND SO, WHAT I'M GONNA START WITH IS--
>> OH, SO, YOU'RE KIND OF SHAPING IT TO START WITH?
>> YEAH. YOU CAN USE--I THINK IT'S SEAMSTRESS CHALK IF YOU
WANT TO OUTLINE YOUR DESIGN FIRST, BUT THIS ONE'S SO SIMPLE.
IT'S PRETTY EASY TO DO FREEHAND.
SO, I'M GONNA START WITH THE ONE HALF OF A HEART, IS HOW I'M
GONNA START THIS. SO, I LAY THAT DOWN, AND THEN YOU TAKE YOUR
FELTING NEEDLE AND YOU JUST START PUNCHING INTO THE WOOL.
AND WHAT HAPPENS IS, THERE'S A LITTLE BARB ON THE END OF THIS
NEEDLE, AND THAT'S WHAT MAKES THE FIBERS INTERLOCK WITH THE
WOOL. AND YOU WANT TO MAKE SURE THAT YOU GO UP AND DOWN
PERPENDICULARLY.
>> STRAIGHT UP AND DOWN.
>> STRAIGHT UP AND DOWN.
OTHERWISE, YOU'RE GONNA BEND YOUR NEEDLE OR YOU MIGHT
BREAK YOUR NEEDLE.
>> IT'S KIND OF AN INTERESTING FEEL.
>> ISN'T THAT FUN? YEAH.
AND A LOT OF TIMES, I'LL DO AN OUTLINE FIRST AND THEN MAYBE GO
BACK AND FILL IN, BUT YOU CAN SEE I'VE KIND OF GOT MY HEART
STARTED THERE.
OH, YOU GOT A LOT.
>> MINE'S MORE OF A WOOLLY WORM, I THINK.
>> THAT'S OK.
>> THAT'S WHAT I MEANT TO MAKE.
>> BUT I'LL SHOW YOU. WE'LL FAST-FORWARD A LITTLE BIT.
BUT YOU CAN JUST DO THAT AND MAKE YOUR HEART. AND IF YOU
WANT TO USE IT AS A HEART, THAT'S FINE, BUT IF YOU KEEP
GOING...
>> THAT'S WHAT I WAS GOING TO MAKE.
>> I SEE YOU STARTED THAT.
YOU CAN DO 5 MORE OF THESE PETALS.
>> AND IF YOU RUN OUT OF YARN THERE, YOU JUST KEEP
ADDING TO IT. THERE'S NO STOP AND STARTING.
>> I START WITH A LITTLE, AND YOU CAN ALWAYS ADD MORE.
>> THAT'S A GREAT IDEA.
>> AND THEN YOU CAN JUST TRIM OUT WITH REGULAR SCISSORS.
>> NOW, THIS IS FELTING, TOO?
>> RIGHT. AND I'LL SHOW YOU ON THE BACK, THAT'S WHAT HAPPENS
WHEN YOUR FELTING NEEDLE GOES THROUGH...
>> CAN I PULL THIS OFF AND LOOK AT IT?
>> MM-HMM. YEAH, THAT'S IT.
>> SO, WOULD THAT MEAN I SHOULD'VE PRESSED HARDER?
>> NO. YOU JUST DO MORE.
>> OH, YOU JUST DO MORE.
>> THAT'S IT. YEAH. YOU JUST GOT STARTED.
>> OH, WELL, THAT'S TRUE.
>> [LAUGHS] SO, YOU'LL JUST TRIM THAT OUT, AND THEN YOU CAN
SLIP YOUR BLOCK RIGHT INTO THE PURSE, AND THEN YOU CAN PUNCH
YOUR FELTING NEEDLE...
>> NOW, DID YOU MAKE THIS, TOO?
>> I DID.
>> OH, MY GOSH. THAT'S SO CUTE.
>> I JUST TOOK A LITTLE OF THAT AQUA ROVING AND PUNCH-NEEDLED
THAT IN RIGHT THERE. YEAH, JUST PUNCH-PUNCH.
>> HOW FUN.
>> IT'S A LOT OF FUN. IT'S VERY CATHARTIC.
>> I THINK IT WOULD BE, TOO.
>> AND THERE'S TONS OF OPTIONS.
>> YOU HAVE SOME OTHER THINGS THAT YOU BROUGHT. I LIKE THE
LITTLE CHRISTMAS STOCKING.
>> ISN'T THAT GREAT?
>> SO CUTE.
>> AND AGAIN, THAT USES THAT VARIEGATED CURLY ROVING. WE USE
THE SHEETS JUST TO CUT OUT OUR OWN STOCKING. SAME THING WITH
THE ORNAMENT THERE. THIS IS REALLY FUN. THOSE SHEETS,
YOU CAN CUT OUT YOUR OWN PATTERN, RIGHT, BUT YOU CAN USE
THAT STRAIGHT ROVING AND MAKE SOME REALLY COOL, INTERESTING
COLORS AND TEXTURES, AND THEN JUST USE IT AS AN APPLIQUE.
>> SO, WOULD THIS BE DONE WITH THE MULTI-NEEDLE
OR WITH THE SINGLE NEEDLE?
>> YOU COULD. IT DEPENDS ON HOW DETAILED YOU WANT.
>> HOW FAST YOU WANT IT.
>> THAT'S RIGHT. THAT'S RIGHT.
I'M GUESSING THEY PROBABLY USED JUST A SINGLE NEEDLE HERE,
BECAUSE YOU'RE DOING JUST A LITTLE BIT. AND THIS IS REALLY
FUN. THIS MIXES THE VARIEGATED CURLY ROVING WITH THE
STRAIGHT ROVING.
>> SO, THIS ENTIRE PURSE WAS MADE--THIS IS ALL THE WOOL.
>> IT COMES READY TO GO.
YOU CAN FIND THAT IN YOUR CRAFT STORE AND YOU GET TO THE
FUN PART.
>> I SEE. I THOUGHT, "WELL, FIRST, YOU'D HAVE TO MAKE THAT."
SO, THIS IS THE PART, THE FUN PART...
>> THAT'S RIGHT. THAT'S RIGHT.
>> WELL, THIS DOES LOOK EASY.
I THINK ANY OF US CAN DO IT.
>> I KNOW. I KNOW.
>> THANK YOU, MEGAN.
>> THANK YOU.
>> JOHNNY, THANK YOU SO MUCH FOR BEING HERE TODAY. THE LAST TIME
YOU WERE HERE, WE DID A SEGMENT ON PRESSURE COOKING, AND YOU
TALKED ABOUT THE SAFETY MEASURES AND THE VALVE AND ALL OF THAT,
AND WE HAD SO MANY PEOPLE COMMENT THAT THEIR PRESSURE
COOKER IS ABOUT LIKE MINE-- UNDERNEATH THE THE CABINET.
>> HIDDEN AWAY. WELL, I THINK-- EVERYBODY HAS A GREAT STORY
ABOUT THEIR GRANDMOTHER BLOWING BEANS ON THE CEILING, AND I
THINK--I ACTUALLY DO REGULAR PRESSURE COOKER CLASSES IN MY
COOKING SCHOOL LAS COSAS IN SANTA FE, AND I KIND OF CALL IT,
IT'S LIKE A 12-STEP PROGRAM.
EVERYBODY COMES WITH THESE...
>> FEARS.
>> FEARS THEY NEED TO OVERCOME.
SO, THE GREAT THING ABOUT PRESSURE COOKERS IS ESPECIALLY
AT OUR HIGH ALTITUDE IN SANTA FE, AT 7,000 FEET, IF YOU TRY TO
COOK BEANS, THEY TAKE 3 TO 4 HOURS. IN A PRESSURE COOKER,
THEY TAKE 30 MINUTES. THIS IS ACTUALLY MY FAVORITE PRESSURE
COOKER THAT WE DO SELL AT LAS COSAS CALLED THE FISSLER
PRESSURE COOKER. THE NEW PRESSURE COOKERS REALLY HAVE
BUILT-IN SAFETY FEATURES THAT MAKE IT IMPOSSIBLE TO OPEN IT
IF THERE'S ANY PRESSURE BUILT UP STILL. SO, YEAH, REALLY GOOD.
YOU DON'T HAVE TO WORRY ABOUT...
>> I USED TO BE SCARED TO DEATH TO OPEN IT.
>> WELL, I THINK THEIR COMPANIES DON'T WANT ANYTHING TO HAPPEN
FOR FEAR THEY'LL BE SUED, SO, THEY MAKE IT NICE AND SAFE AND
EASY. COUPLE OF PARTS OF YOUR PRESSURE COOKER. YOUR GASKET
IS REALLY THE MOST IMPORTANT PART. SO, YOU WANT TO TAKE CARE
OF THIS. DON'T THROW IT IN THE DRAWER WITH YOUR KNIVES OR PUT
IT IN THE DISHWASHER OR HANG IT UP ON A NAIL IN THE GARAGE.
TAKE CARE OF THIS AND BASICALLY, YOU'RE GOING TO PUT IT INTO
PLACE, AND WHAT I HAVE HERE ARE MY ARTICHOKES. WE'RE GONNA MAKE
ARTICHOKES, STEAMED ARTICHOKES, AND THEN WE'RE GONNA MAKE AN
ARTICHOKE-STUFFED RAVIOLI. SO, I JUST WANT TO SHOW YOU THAT
TO PREPARE MY ARTICHOKE, WHAT I DID IS I TOOK A GOOD, SHARP
KNIFE, CUT OFF THE HEAD PART OF THE ARTICHOKE, AND THEN WITH A
PAIR OF KITCHEN SHEARS, I WENT AROUND AND TRIMMED OFF EACH OF
THOSE LITTLE POINTS THERE, BECAUSE THOSE ARE HOT.
THOSE ARE HOT. THOSE ARE-- IT'S ALMOST LIKE A LITTLE
BURDOCK. IT'LL STICK YOU IN THE TONGUE. GREAT THING ABOUT
PRESSURE COOKERS IS, YOU DON'T NEED TO USE A LOT OF LIQUID.
SO, I'VE JUST GOT ABOUT--GOT 1/4 OF AN INCH OF WATER THERE ON THE
BOTTOM, AND WHAT I'M GONNA DO IS START THIS PRETTY MUCH ON HIGH,
AND THE GREAT THING ABOUT PRESSURE COOKERS, THEY LINE UP
EASILY. THERE'S A DOT ON THE LID, A DOT ON THE HANDLE. I'M
JUST GONNA CLOSE THAT. AND YOUR PRESSURE COOKER SHOULD CLOSE
EASILY. IF YOU FIND YOURSELF STRUGGLING WITH IT, CHECK TO
MAKE SURE YOUR GASKET ISN'T CROOKED. AND THEN I'M JUST GONNA
LOCK THIS, AND YOU'RE GONNA SEE IN A MINUTE. NOW, DON'T START
THE TIMING, SHERYL, OF WHATEVER RECIPE YOU'RE DOING UNTIL
YOU HAVE REACHED PRESSURE.
SO, YOU'RE GONNA SEE, THERE'S GONNA BE A LITTLE VALVE THAT
POPS UP, AND THE FIRST RING ON THE VALVE IS YOUR LOWER
PRESSURE. THE SECOND RING IS THE HIGHER PRESSURE. SO, WITH
VEGETABLES OR ANYTHING HEARTY LIKE AN ARTICHOKE, I'M GONNA DO
THE HIGHER PRESSURE. NOW, WE'LL DO THAT FOR ABOUT 10 MINUTES
ONCE WE REACH PRESSURE, AND THEN I'M GONNA SHOW YOU HOW QUICKLY
AND EASILY THAT'S COOKED. NOW, IF YOU DID THIS ON TOP OF THE
STOVE, IT WOULD TAKE ABOUT 40 MINUTES TO COOK...
>> ARTICHOKES ARE HARD TO GET TENDER.
>> YEAH. AND I ALWAYS WONDER, WHO HAD THE NERVE
TO TRY TO EAT AN ARTICHOKE?
WHEN YOU LOOK AT THEM, YOU DON'T THINK THEY'RE GONNA--SAME THING
WITH OYSTERS. WHO FIGURED OUT-- ANYWAY, WE'LL NEVER ANSWER THAT
QUESTION. BUT WE'RE GOING TO LET THAT STEAM, AND THEN, YOU KNOW,
A NICE WAY TO SERVE ARTICHOKES IS PUT THEM OUT AND HAVE A
YUMMY, LITTLE DIPPING SAUCE TO SERVE WITH IT. SO, WHILE WE GET
THAT FIRED UP, WE HAVEN'T REACHED PRESSURE, I'LL SHOW YOU
THAT. I'M JUST GONNA WHIP UP A SIMPLE RED CHILI LIME BUTTER.
BECAUSE WE'RE IN NEW MEXICO, OF COURSE WE LOVE OUR RED CHILI.
SO, THIS IS WHAT I CALL PURE GROUND RED CHILI. IT'S SIMPLY
OUR RED CHILI PODS THAT WE SEE STRUNG IN THE RISTRAS,
PULVERIZED WITHOUT THE SEEDS, AND I'M GONNA ADD THAT TO SOME
MELTED BUTTER WITH SOME LIME JUICE. AND THEN THIS WILL BE
WHAT WE WILL USE TO DIP OUR LITTLE ARTICHOKE LEAVES IN. THIS
IS A NIFTY GADGET THAT HELPS SQUEEZE THAT IN. MAKE SURE YOU
PUT THE CUT SIDE DOWN. AND THEN I'M JUST GONNA WHISK THIS IN.
NOW, WE COULD DO THIS TO TASTE, BUT I THINK I...
>> YOU ALREADY KNOW HOW MUCH IT WOULD TAKE. MM-HMM.
>> SO, THAT'S TWO TABLESPOONS OF RED CHILI. AND THEN THIS CAN
BE READY TO GO, AND YOU CAN JUST SORT OF PASS THIS AROUND.
>> THAT'S ALL. 3 INGREDIENTS.
THAT'S MY KIND OF COOKING.
>> YEAH, REALLY. THOSE ARE THE-- AND YOU KNOW, WITH ARTICHOKES,
THEY'RE SO FRESH AND SIMPLE.
>> SO, YOU JUST DIP THE LITTLE LEAF--THE OUTSIDE LEAVES.
PEEL THEM OFF.
>> REMEMBER TO EXPLAIN TO YOUR GUESTS THAT HAVE NEVER HAD AN
ARTICHOKE BEFORE, YOU DON'T EAT THE WHOLE LEAF. JUST THAT LITTLE
END THERE.
>> I HAD TO LEARN THAT.
THE OTHER IS PRETTY DARN TOUGH.
>> HARD GOING DOWN, EVEN HARDER COMING OUT. OK, SO, WE'RE STILL
WAITING FOR THAT TO REACH PRESSURE. THAT'LL REACH PRESSURE
IN A MINUTE. NOW, ANOTHER THING IN MY COOKING SCHOOL THAT I LIKE
TO TEACH ARE SIMPLE RECIPES THAT WILL WOW YOUR GUESTS BUT
THAT ARE EASY, OK? SO, WHAT WE'RE GONNA DO, WE'RE GONNA MAKE
AN ARTICHOKE RAVIOLI, AND WE'RE GONNA USE WONTON WRAPPERS,
SHERYL, WHICH IS A WHEAT-BASED, LITTLE, THIN SHEET, AND YOU CAN
MAKE RAVIOLI WITH THESE REALLY EASILY. I DO A RECIPE--OR A
COOKING CLASS CALLED "WONDERFUL WONTONS," AND WE DO LOTS SO
THINGS WITH WONTON WRAPPERS.
BUT FIRST, I'M GONNA MAKE MY FILLING. SO, WHAT I HAVE
ARE ACTUALLY CANNED ARTICHOKES, DRAINED WELL AND QUARTERED.
THESE ARE FINE. YOU COULD ALSO USE FROZEN. AND I'M JUST GONNA
SAUTE THESE IN A LITTLE BIT OF OLIVE OIL. THAT'S NICE AND HOT.
AND FIRST, THOUGH, I'M GONNA ADD SOME GARLIC. SO, ANOTHER ONE OF
MY LITTLE FAVORITE GADGETS.
THIS IS A GARLIC PEELER.
>> THE FIRST TIME I SAW YOU DO THAT, I COULDN'T IMAGINE
WHAT YOU WERE GOING TO DO.
>> YEAH, AND ROLL IT.
AND OUT POPS--WHOOP, LITTLE MORE.
>> YOU KNOW EXACTLY WHEN IT'S READY, DON'T YOU? MM-HMM.
>> AND THEN YOU JUST PUT THAT IN THE DISHWASHER. NOW, THIS IS A
REALLY GOOD GARLIC PRESS BY A COMPANY CALLED ROSLE. AND THAT
OIL GOT HOT, SO, I'M GONNA ADD MY GARLIC THERE.
>> AND YOU KNOW, THEY SAY WHEN YOU'RE COOKING, YOU SHOULD
ALWAYS COOK SOMETHING WITH GARLIC, EVEN IF YOU JUST HAVE IT
ON THE BURNER.
>> OR THEY'RE TRYING TO SELL YOUR HOUSE [INDISTINCT] GARLIC.
AND THEN WE'RE GONNA PUT OUR ARTICHOKES IN THERE.
>> MM-HMM.
>> AND WE'RE GONNA LET THOSE BROWN A LITTLE BIT IN THE OIL
AND THE GARLIC, AND THEN THIS IS GONNA BECOME PART OF OUR
FILLING.
>> OH.
>> BOY, DOESN'T THAT SMELL GOOD?
ANYTHING WITH GARLIC. SO, WE'LL LET THOSE SIZZLE. THEN WHAT WE
HAVE HERE IS RICOTTA CHEESE, AND I'M ALSO GONNA ADD
A LITTLE PARMESAN. AND THIS IS CALLED SHREDDED PARMESAN, NOT
QUITE AS FINELY PULVERIZED THERE. LOOK AT HOW--
WE'RE ALIVE HERE.
[LAUGHTER] >> LET THOSE GET A LITTLE BROWN.
AND THEN I'M GONNA BEAT UP AN EGG. JUST GIVE THIS A LITTLE
WIPE. AND THIS IS GONNA BE OUR FILLING FOR OUR RAVIOLI.
>> MM-HMM.
>> OK. AND THEN WE'VE GOT A LITTLE SALT AND PEPPER. I LIKE
TO PUT A LITTLE PINCH OF NUTMEG IN MY RAVIOLI. IT'S A NICE SORT
OF DIFFERENT--AND THEN SOME NICE CHOPPED PARSLEY.
SO, WE'RE JUST GONNA MIX THIS TOGETHER. NOW, YOU DON'T WANT
YOUR FILLING TO BE SOUPY, BECAUSE THEN IT'S GONNA BE HARD
TO GET INTO YOUR RAVIOLI, AND NOW I'M GONNA ADD MY--OK, NOW
WE'RE UP TO PRESSURE, AND WE'RE UP TO THE SECOND RING, AND NOW
WE CAN GO ALL THE WAY TO LOW.
SO, THIS IS ACTUALLY A GREAT WAY TO COOK ENERGY-EFFICIENT,
BECAUSE WE'RE NOW GONNA USE LOW HEAT AND WE'RE GONNA DO THAT FOR
ABOUT 10 MINUTES. AND I'M JUST GONNA SLIDE THAT, LET THAT
COOL OFF JUST A LITTLE BIT.
>> OK.
>> NOW, THAT STEAM THAT'S COMING OUT, I'M A LITTLE BIT ABOVE
WHERE I SHOULD BE OR NEED TO BE, SO, IT'S JUST LETTING THAT EXTRA
STEAM OUT. BUT IT'S STILL-- STILL COOKING.
>> BUT WE STILL DON'T HAVE TO WORRY.
>> YEAH, WE DON'T HAVE TO WORRY ABOUT IT. I WOULDN'T PROBABLY GO
SHOPPING WITH YOUR PRESSURE COOKER ON THE STOVE, BUT YOU
CAN--YOU CAN NOT WORRY ABOUT IT.
>> GOOD.
>> SO, THERE'S MY ARTICHOKE.
>> HMM.
>> YOU'RE JUST GONNA FOLD THAT IN.
AND THEN THIS IS GONNA BE THE FILLING FOR OUR RAVIOLI. NOW, I
DO TEACH PASTA CLASSES WHERE WE USE THE OLD-FASHIONED PASTA
MACHINE TO MAKE THE DOUGH, BUT REALLY, THESE WONTON WRAPPERS
ARE A NICE WAY TO...
>> AND IT'S A GOOD WAY TO SAVE TIME, TOO.
>> YEAH, SAVE TIME, AND SO, YOU KNOW, I LOVE TO DO LONG COOKING
BUT ALSO QUICK COOKING. NOW, HERE I HAVE SOME CREAM THAT--
HEAVY CREAM THAT I'VE BEEN REDUCING, AND I'M GONNA ADD SOME
GARLIC TO THAT AS WELL, AND A LITTLE BIT OF SALT, AND THE ZEST
OF A LEMON. SO, THIS IS GONNA BE LIKE A CREAMY PARMESAN AND LEMON
SAUCE. SO, BY LETTING YOUR CREAM REDUCE A LITTLE BIT, IT'S GONNA
THICKEN--THICKEN YOUR SAUCE. OK.
AND THEN THIS IS A NIFTY GADGET.
THIS IS A ZESTER. SO, I'M JUST-- BE CAREFUL OF YOUR KNUCKLES.
THESE ARE SHARP. AND REMEMBER, THE ZEST OF A LEMON IS JUST THE
YELLOW PART. YOU DON'T WANT THE WHITE PART, BECAUSE THE
WHITE PART IS QUITE BITTER.
AND THAT WHITE PART'S CALLED THE PITH.
>> UH-HUH. AND WHEN YOU SEE A RECIPE, IT MAYBE WILL ONLY CALL
FOR 1/4 OF A TEASPOON OR SOMETHING, AND YOU THINK, "OH,
I THINK I'LL LEAVE THAT OUT, BECAUSE IT'S NOT WORTH DOING
THAT," BUT IT REALLY DOES.
>> SO, YOU'D BE SURPRISED HOW THIS REALLY--THIS MUCH ZEST
IS GONNA REALLY FLAVOR OUR SAUCE.
OK, MAKE SURE YOU ALWAYS GET OFF THE BACK SIDE THERE.
AND THEN WE'RE ALSO GONNA ADD A LITTLE DRY VERMOUTH. YOU COULD
USE DRY WHITE WINE. THIS IS JUST--NOW, IF YOU'RE COOKING FOR
KIDS, DON'T WORRY. THE ALCOHOL DOES COOK OFF. AND WE'RE JUST
GONNA GIVE THAT A WHISK, AND THEN YOU'RE GONNA SEE THIS IS
NICE AND STARTED TO THICKEN, WHICH IS GONNA BE GREAT.
AND THEN WE'LL ADD A LITTLE PARMESAN AND PARSLEY RIGHT AT
THE END. OK. NOW, TO MAKE OUR RAVIOLI, WE'RE GONNA TAKE A
WONTON WRAPPER. NOW, YOU DO WANT TO KEEP THESE SORT OF COVERED,
BECAUSE THEY'LL DRY OUT AND GET A LITTLE BRITTLE. AND WHAT YOU
CAN DO--JUST TAKE A LITTLE BIT OF WATER, AND YOU'RE GONNA GO
ROUND THE OUTSIDE. YOU COULD USE A BRUSH. I THINK A FINGER
IS BETTER.
>> SORT OF GET THE FEEL FOR IT.
>> YEAH, FEEL WHAT'S GOING ON.
THEN--NOW, DON'T GET TOO MUCH FILLING, BECAUSE YOU WANT TO BE
ABLE TO CLOSE THAT.
>> MAYBE A TABLESPOON.
>> YEAH, JUST ABOUT A TABLESPOON. AND THEN JUST GIVE
THAT A LITTLE PINCH. CRIMP IT CLOSED. NOW, YOU COULD DO THESE,
AND YOU COULD ACTUALLY FREEZE THEM, AND THEN COOK THEM RIGHT
FROM FROZEN.
>> SO, EVEN THOUGH IT'S A CHEESE BASE, WE COULD
ACTUALLY FREEZE THEM.
>> YOU CAN ACTUALLY FREEZE THEM.
AND I USE WONTONS FOR A LOT OF THINGS. ACTUALLY, I ALSO DO--
OF COURSE, WONTONS ARE ALSO USED FOR DUMPLINGS, SO, THIS COULD
BE--END UP A STEAMED DISH, NOT MAYBE WITH OUR ARTICHOKE,
BUT IF WE HAD, LIKE, A SHRIMP FILLING.
>> MM.
>> YOU CAN ALSO DEEP-FRY THEM.
SO, IN MY COOKBOOK, I HAVE A RECIPE FOR APPLE CINNAMON
FRITTERS THAT WE TAKE A DICED-UP APPLE WITH CINNAMON AND SUGAR,
PUT THEM IN THE WONTON, AND THEN DEEP-FRY THEM,
AND THEY GET ALL CRISPY AND-- >> SO, THIS RECIPE WOULD MAKE
PROBABLY 20 OF THESE, WOULDN'T IT, OR SOMETHING?
>> SO, LET'S MAKE ONE MORE >> OK.
>> AND THEN ALL WE HAVE TO DO IS REALLY BOIL THESE, AND THE COOL
THING ABOUT THE-- >> OH, YOU BOIL THEM.
>> YEAH. WE BOIL--THE WONTON WRAPPERS COOK IN A MINUTE. SO,
AND YOU KNOW, PEOPLE ARE ASKING ABOUT GLUTEN-FREE RECIPES, AND
RECENTLY, I LEARNED, AND I CAN'T REMEMBER WHERE, BUT IF YOU GO
ONLINE AND LOOK FOR GLUTEN-FREE WONTON WRAPPERS, YOU'LL FIND
THEM. LET'S DO ONE MORE. AND THEN YOU CAN USE THAT AS THE
BASIS FOR YOUR-- >> WE'VE HAD LOTS OF COMMENTS
ABOUT-- >> YEAH, IT'S GOOD TO BE ABLE TO
ACCOMMODATE YOUR GUESTS. SO, YOU DON'T HAVE TO GET FANCY
WITH YOUR CRIMPING THERE.
OK. SO, NOW I JUST GOT SOME WATER BOILING THERE. YOU CAN SEE
MY SAUCE HAS THICKENED NICELY.
THAT'S PRETTY MUCH READY. WE'LL TURN THAT OFF. AND NOW LET'S
LOOK AT OUR ARTICHOKES. NOW, ONE OF THE THINGS THAT PEOPLE
ARE LEERY OF IS HAVING TO RELEASE THE STEAM.
>> UH-HUH.
>> NOW, WHAT I TELL PEOPLE IS WHAT YOU CAN DO IS ACTUALLY--
AND IT'S CALLED THE COLD WATER RELEASE METHOD--WHAT YOU DO IS
YOU ACTUALLY TAKE THIS OVER TO THE SINK, RUN COLD WATER ON THE
LID. AS SOON AS YOUR LITTLE GASKET GOES DOWN, YOUR STEAM IS
GONE, AND PHYSICALLY, YOU CANNOT OPEN IT IF THERE'S ANY PRESSURE.
SINCE WE DON'T HAVE A SINK, WE'RE JUST GONNA SLOWLY
RELEASE THAT STEAM, AND ONCE AGAIN, I WILL NOT BE
ABLE TO OPEN THIS IF THERE'S ANY PRESSURE LEFT. AND YOU USUALLY
HEAR THIS WONDERFUL SORT OF "AHH," THIS SORT OF SIGH OF
RELEASE. AND I KNOW A LOT OF OLDER PEOPLE--EVERYBODY'S
GRANDMOTHER USED PRESSURE COOKERS, BUT LIKE YOU SAID...
>> AND FOR FOOD PRESERVATION.
>> YEAH, YEAH. A LOT OF PEOPLE-- CANNING AND STUFF. A LOT OF
PEOPLE HAVE THEM SORT OF IN THE GARDEN. POINSETTIA GROWING OUT
OF IT. NOW THIS SHOULD OPEN REALLY EASILY. IF THERE WAS ANY
PRESSURE LEFT, I WOULDN'T BE ABLE TO OPEN THAT. SO, WHAT YOU
COULD DO IS I--LET ME JUST SIT THAT THERE. I WOULD CHECK YOUR
ARTICHOKE, JUST MAKE SURE THAT IT'S NICE AND TENDER BUT ALL--
THAT'S GOOD. SO, YOU CAN SEE THAT PULLED OFF EASILY, SHERYL,
SO, LET ME JUST-- >> AND THAT'S WHAT YOU WOULD USE
THIS DIPPING SAUCE FOR.
>> SO, WE'RE JUST GONNA PUT THAT RIGHT IN THAT BOWL,
AND THEN IF WE'RE CAREFUL-- WHY DON'T WE DO IT OUT HERE? I
CAN EVEN SORT OF GIVE YOU A LITTLE--CAREFUL, THAT'S GONNA BE
HOT, SO, YOU'LL JUST DIP THAT LITTLE--CAREFUL. THAT'S HOT.
YEAH.
>> ...LET IT COOL A MINUTE.
SO, YOU COULD HAVE THIS OUT, AND LET PEOPLE BE HAVING FUN
WITH IT, AND THEN HAVE THIS READY TO GO.
>> YEAH, READY TO GO. NOW I'M JUST GONNA QUICKLY COOK MY
LITTLE RAVIOLIS. SO, I'VE JUST GOT SOME BOILING WATER HERE.
[INDISTINCT].
AND YOU CAN SORT OF USE A RULE OF THUMB--WHEN THEY
FLOAT, THEY'RE DONE.
>> THE WONTONS.
>> YEAH. ONE OF YOUR LITTLE WONTONS. AND THEN YOU CAN FISH
THEM OUT WITH A LITTLE--AND IF YOU WANT TO HAND ME OUR
PLATE THERE.
>> BOY, IT DOESN'T TAKE LONG TO COOK THOSE.
>> YEAH, AND IT'LL BE NICE AND TENDER. AND I'VE GOT MY WATER
BOILING BUT NOT TOO VIGOROUSLY, BECAUSE YOU DON'T WANT TO BOIL
AWAY YOUR RAVIOLI THERE.
>> SO, YOU CAN COOK ABOUT 4 OR 5 AT A TIME.
>> YOU COULD DO--IF I HAD A LITTLE BIGGER POT, I COULD DO--
AND THEN WE'RE GONNA HAVE OUR DELICIOUS CREAM SAUCE.
>> PEOPLE WOULD THINK THAT WE HAVE TAKEN A COOKING CLASS.
[LAUGHTER] >> AND WE'LL DO ONE MORE HERE.
WE ALWAYS SERVE THINGS IN THREES. THAT'S SORT OF A
RULE OF THUMB. AND THEN-- >> FOR DECORATING AND
COOKING AND-- >> WE'LL DO A LITTLE OF OUR
SAUCE. AND YOU DON'T NEED A LOT.
I LIKE TO ACTUALLY TASTE MY RAVIOLI.
>> ...MUCH OF ONE THING, IT COVERS UP EVERYTHING ELSE.
>> I THINK RESTAURANTS TEND TO OVER--SOMETIMES OVER-SAUCE
FOOD, AND YOU REALLY WANT TO BE ABLE TO--AND I'LL JUST MAKE SURE
THAT THIS IS NICE AND-- EVERYONE IS SERVED A LITTLE--
YEAH, WE'LL PUT A LITTLE PARMESAN ON TOP.
AND...
A LITTLE PARSLEY.
>> THOUGHT YOU NEEDED SOMETHING GREEN ON THERE. THERE YOU GO.
>> AND I'M A BLACK PEPPER FAN.
I LOVE...
>> FRESH CRACKED-- >> FRESH CRACKED PEPPER. SO,
THERE'S OUR LITTLE RAVIOLI STUFFED WITH SAUTEED ARTICHOKES,
RICOTTA CHEESE, PARMESAN, AND IN A PARMESAN-LEMON
CREAM SAUCE.
>> MM. WELL, I KNOW THE SAUCE WAS GOOD. WE'LL BE
ANXIOUS TO TRY THIS.
>> BON APPETIT.
>> THANK YOU VERY MUCH, JOHN.
>> THANK YOU.
>> I HOPE YOU ENJOYED THE SHOW TODAY. NEXT TIME ON "CREATIVE
LIVING," WE'LL TALK ABOUT POST-TRAUMATIC STRESS DISORDER
AND ANIMALS, WE'LL LEARN WHAT'S HOT IN BATHROOM DESIGN, AND
LEARN TO CREATE VARIOUS ITEMS OUT OF HARDY CLAY.
ONE OF MY NEXT GUESTS IS WITH AN ORGANIZATION CALLED GUARDIANS OF
RESCUE, AND HE'LL TELL ABOUT THEIR ANIMAL THERAPY PROGRAM
THAT HELPS PEOPLE WITH PTSD BY PAIRING TRAINED THERAPY DOGS
WITH THOSE WHO NEED THE THERAPY.
WHAT'S HOT IN BATHROOM DESIGN?
WELL, ANOTHER GUEST ON THE NEXT SHOW IS A KITCHEN AND BATH
DESIGNER, AND SHE'S GOING TO DISCUSS BUDGETS, STATISTICS,
GADGETS, AND TRIMS PERTAINING TO NEW BATHROOMS. YOU'LL ESPECIALLY
ENJOY SEEING AND HEARING A NEW SHOWER HEAD SHE BROUGHT. AND
FINALLY, WE'LL MEET A LADY WHO IS A DESIGNER OF DOLL MOLDS,
AND SHE'LL SHOW SEVERAL DOLLS AND OTHER ITEMS MADE FROM HARDY
CLAY. SHE'LL DEMONSTRATE HOW TO MIX COLORS AND EXPLAIN HOW TO
CONDITION THE CLAY FOR PRESSING.
ALL OF THESE TOPICS WILL BE FEATURED ON THE NEXT
"CREATIVE LIVING" SHOW.
IF YOU EVER HAVE COMMENTS OR SUGGESTIONS OR IDEAS FOR SHOWS,
YOU CAN E-MAIL ME AT SHERYL.BORDEN@ENMU.EDU.
I'D ALSO LIKE TO ASK YOU TO BECOME A FAN OF "CREATIVE
LIVING" ON FACEBOOK. JUST GO TO FACEBOOK.COM, AND IN THE SEARCH
WINDOW, TYPE IN "CREATIVE LIVING WITH SHERYL BORDEN."
I ALSO WANT TO REMIND YOU TO SIGN UP FOR OUR FREE "CREATIVE
LIVING" NEWSLETTER THAT COMES OUT THE FIRST PART OF EACH
MONTH. JUST GO TO OUR WEB SITE AT KENW.ORG AND PROVIDE US
WITH YOUR E-MAIL ADDRESS.
THANKS SO MUCH. I HOPE YOU'LL PLAN TO JOIN ME NEXT TIME
FOR "CREATIVE LIVING."
>> WE ARE VERY PLEASED TO OFFER A NEW BOOKLET THAT ACCOMPANIES
THIS SERIES OF "CREATIVE LIVING." THIS BOOKLET IS TITLED
"THE 6600 SERIES," AND IT FEATURES A WONDERFUL COLLECTION
OF IDEAS AND INFORMATION, AND IT'S AVAILABLE FREE OF CHARGE
ON OUR WEB SITE.
POSTED AS A PDF FILE, YOU CAN SIMPLY DOWNLOAD
THE ENTIRE BOOKLET OR JUST THE SEGMENTS YOU'RE
MOST INTERESTED IN.
AS WITH ALL OF THE "CREATIVE LIVING" BOOKLETS, YOU'LL FIND
INFORMATION ON FOODS & NUTRITION, CLOTHING & FASHION,
HEALTH & BEAUTY, HOME DECORATING, AND MUCH MORE.
FOR YOUR COPY OF THIS BOOKLET, GO TO OUR WEB SITE AT KENW.ORG
AND THEN CLICK ON "CREATIVE LIVING."
SCROLL DOWN TO THE BOOKLET SECTION, AND YOU CAN CLICK
ON THIS BOOKLET OR ANY OF THE OTHER BOOKLETS WE HAVE
AVAILABLE ONLINE.
ONCE AGAIN, JUST GO TO KENW.ORG, CLICK ON "CREATIVE LIVING,"
AND DOWNLOAD THE BOOKLET TITLED "THE 6600 SERIES."
WE ALSO WANT TO ENCOURAGE YOU TO SIGN UP FOR OUR
FREE E-NEWSLETTER.
JUST CLICK ON THE "SIGN UP NOW!"
BUTTON AND INPUT YOUR E-MAIL ADDRESS.
THAT'S ALL THERE IS TO IT.
YOU'LL ENJOY READING AN UP-TO-DATE NEWSLETTER
FILLED WITH INTERESTING TOPICS AND INFORMATION.
THANK YOU.