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Wedge Salad and Wings For Your 4th of July BBQ | Home Movies with Alison Roman

It's like who made you the boss I do this for a  living and I'm still not even the boss so who's  ,the boss that show with tony danza great show did  tony danza die yeah what when no way I'm sorry,Wow that was a close one tony danza I am  glad you're alive wow this episode has it all  ,fun scallion cutting tony danza alive,What is that what is that it's a fresh rack  bag with all my groceries hello everybody  ,welcome to Home Movies my name is Alison  Roman and I am here today to make not one  ,but two things the suspense is killing us all this  video started off as a simple concept for a wedge  ,salad but then that got me thinking okay too much  salad creamy dressing a little blushes on hunk  ,and then I was like what about wings and this past  weekend I made wings at a friend's birthday party  ,and I grilled them and I made them spicy with hot  sauce and the butter and all that stuff and I was  ,like damn grilling your wings is actually  superlative to frying or baking and I was  ,like wow ideal dinner wedge salad hot wings blue  cheese and creamy dip unite them both chef's kiss  ,first and foremost I want to extend a heartfelt  and genuine thank you to freshdirect for  ,sponsoring this episode if you know me you know  that I love restaurants I interact with them at  ,least once if not five times a week they have  a really beautiful website that's easy to use  ,which I know sounds like a silly compliment  but like in this day and age I mean come on  ,we take what we can get it's summer and you can  tell because I'm covered in mosquito bites and  ,also I've just ordered tomatoes on fresh direct  I feel like they actually have a very good handle  ,on who to buy from and in what seasons and  as a person who loves grocery shopping but  ,just doesn't have the time often and with the  volume of groceries I go through fresh direct is  ,like absolutely irreplaceable in my life I believe  I once heard you say that you're not good at  ,making wings so I'm not I well and I wasn't until  this weekend I've never done wings successfully  ,in a deep fryer and I've never successfully  baked wings to my satisfaction and this past  ,weekend when I grilled them I was like oh this is  obviously the way to go and it's not like a quick  ,hot fast grill it's a low and slow grill it's  like you know a leisurely grill activity but like  ,they're superlative to any other wing that I've  ever made and I have a friend a noob I gotta show  ,you this picture this is the photo of a man who  moments before said these are the best wings I  ,have ever had and when I tell you that this  person has been to every buffalo wild wings  ,in the tri-state area I mean it we interrupt this  Home Movies to bring you a word from our sponsor  ,freshdirect freshdirect is my best friend I have  been using freshdirect for a very long time some  ,might call it a codependent relationship I love  frosh direct because they have everything they  ,have regular brand name stuff it's very consistent  but they also have really great local stuff  ,things from long island and upstate and they do a  really good job of bringing the farm stuff to you  ,without you having to like find out which day the  farmer's market is and if you're like I've never  ,used freshdirect I don't know what freshdirect  is and you're fresh direct curious well great  ,news because right now you can get 50 off your  first order of 99. or more if you use the code  ,roman at checkout that's r-o-m-a-n like my last  name at checkout for 50 off your first order of 99  ,or more if you're like I cannot wait to make this  wedge salad I'm overwhelmed by the ingredient list  ,well don't worry go to that url below and it will  take you directly to a page that you can just add  ,to cart all the things that you see here in this  recipe fun okay so this is a summer wedge and the  ,reason it's a summer wedge is the inclusion  of tomato and some of you might be saying  ,don't all wedge salads have tomato well they  shouldn't because tomatoes are not always  ,in season and a bad tomato on your wedge salad  will ruin the whole salad but in the summertime  ,tomatoes are wonderful and they're juicy and  they're fun and they're they like provide  ,dressing and they get in the nooks and crannies of  the iceberg and it's like a worthwhile investment  ,uh we have a late breaking uh news moment in this  wedge salad I realized that in my habit I clicked  ,add to cart for that extra thick peter luger bacon  but I realized that my summer wedge doesn't really  ,have bacon because oftentimes summer wedge  accompanies hot dogs or grilled wings or  ,you know whatever else and I don't need the meat  in the salad bacon is for winter wedge tomatoes  ,are for summer wedge maybe one day I'll make you  my winter wedge two things here we're gonna make  ,the wedge and we're gonna make the wings the venn  diagram the thing that unites them both is this  ,creamy dressing it's not a blue cheese dressing  because I think that blue ch

Wedge Salads are Great | Kenji’s Cooking Show

Wedge Salads are Great | Kenji’s Cooking Show

hey everyone it's kenji and we're going,to make an iceberg wedge,salad,um so the reason i had i'm making this,is because,well i bought a head of iceberg lettuce,because i was going to make some burgers,for another video which may have already,gone up the video may have gone up or,maybe it'll go up,at some point one way or the other um,but you don't really need that much,iceberg lettuce for some burgers so,um i you know whenever you have an extra,head of iceberg lettuce,making a wedge salad is a good way to,use it up it's a nice,simple summery meal all right so i got,this slab bacon,this is from a shop here in seattle,called l'orsanne,which is french for the urchin even,though they don't really sell well i,guess they do sell a lot of seafood but,anyhow they they make their own bacon,there and it's,exceptionally good um so iceberg wedge,you could you could of course use sliced,sliced bacon anyway from the supermarket,if you want um,so diced up bacon i'm gonna get it going,in this carbon steel skillet,that i've had preheating over low heat,um you can use any kind of it doesn't,you don't have to use carbon steel i'm,just using it because,well i like whenever i'm cooking bacon i,like to do it in my cast iron or carbon,steel because,it helps the seasoning,um and because carbon steel also you,know it's it's heavy it's dense,when you preheat it it's really good for,cooking things nice and slowly,like this it's also good for it's also,good for um,searing carbon steel everyone should own,this carbon steel skillet lighter than,cast iron,but with a lot of cast iron properties,all right so we're going to let that,baking go jesus i'm going to keep,jumping out,i'm going to get that let that bacon go,a little bit,you want to kind of slowly render it out,meanwhile i'm going to get my blue,cheese dressing going,so i'm doing this with a bunch of stuff,that i just happen to have,around you know i didn't do any special,shopping for this,particular,particular recipe but i'll tell you what,you can,use if you don't um have what i have so,i have this lemon aioli that i made,for um crab cakes the other day,um that video i'm pretty sure is up,already so i'll link to that but i made,this lemonade only for crab cakes the,other day if you don't have,homemade lemon aioli you can use some,minced garlic,um store-bought mayo and a squeeze of,lemon juice instead for your blue cheese,dressing,that'll work well,and then i'm gonna use a little bit of,um this yogurt,um typically blue cheese dressing you,would do with buttermilk,but if you don't have buttermilk like i,don't you can just use yogurt,which is what i'm doing here,yogurt we can thin it out with just a,little bit of water because yogurt is,much thicker than buttermilk,um yeah and you can use you could use,water you could use milk,you could use cream you know whatever,whatever you got,so about half and half mayo,and yogurt with just a touch of water to,loosen it up,blue cheese crumbles about an equal part,of their,equal part there as well,i'm gonna use my tiny whisk i know this,time my tiny whisk is not as tiny as,some other famous tiny whisks whoops,man i'm spilling everything today my,tiny whisk is not as tiny as some other,famous tiny whisks on the internet but,um,i bet i've had mine longer i've had this,tiny whisk since,2000 i've had this since like,one of my first restaurant jobs when was,my first restaurant 1999 was my first,restaurant job this is like my,my first serious restaurant job when i,saw other people had tiny whisks and i,was like oh man i got to get me,i got to give me a tiny whisk if i'm,gonna be serious and so i did,it's a 20 year old tiny whisk there all,right,all right so our bacon fats going we got,our dressing made,i'm gonna dice up some tomatoes which i,like in my wedge salad,i got these cherry tomatoes i'm not,gonna do my normal thing about,why cherry tomatoes are better than,big tomatoes in the off season because,i'm sure you've all heard of that and if,not,check the description i'll link i'll,link to a couple videos where i i talked,about uh why cherry tomatoes taste,better than,large tomatoes in the off season just,because of the square cube law,just chunk them up like this now one of,the tricks,of this particular recipe so i'm using,actually,my buddy daniel gritzer at sirius eats,who is a brilliant recipe developer and,great cook,he developed this recipe for an iceberg,wedge salad a few years ago,and published it and i thought it was,genius because it does,what i think is absolutely essential,every time you,cook bacon which is use up you know find,ways to work that bacon fat,into the dish rom so what he does,i'd say those baking bits are done what,he does is he,once the bacon is cooked,i'll show you what's going to happen so,i'm just going to get these bacon bits,out,and then once that bacon is cooked you,have all this wonderful,rendered bacon fat left in the pan,and you could just save it you know like,my mom used to keep one of those little,pots of,bacon g

the misunderstood WEDGE SALAD

the misunderstood WEDGE SALAD

this video is sponsored by raid shadow,legend i've always been a fan of a good,origin story whether it's a person or in,this case,an ingredient and a recipe i want to,know the story and the history,and how these things become what we know,them to be today,and the story about iceberg lettuce is,no different crisp head lettuce has been,around for a very long time but,according to the chicago tribune,iceberg which is a variety of crisp head,lettuce,was invented by the burpee seed company,in 1894 to this day about 90,of lettuce sold in the u.s comes from,california,specifically the salinas valley which is,just the ideal climate for growing it,back in the day was hard to distribute,this perishable,ingredient from california to the rest,of the country without it spoiling that,was until 1920 at the dawn,of the railroad industry which ensured,its explosion,across the country as a household staple,ingredient and by,1950 it was the most consumed vegetable,not lettuce vegetable in the united,states eventually cooling,technology and transportation would,solve how to get this across the country,without spoiling but in the early days,they didn't have refrigerated train cars,so rumor has it they would bury the,lettuce in crushed ice,in big pallets to keep it fresh during,transport and they say the tops of the,heads,of the lettuce would peak above the ice,resembling icebergs,hence the name iceberg lettuce iceberg,gets a lot of flack because it may be,not as nutrient dense as maybe a,darker leafed green like a kale but this,idea that it's just water is nonsense,one of our favorite things is watermelon,it's all water it's so much water we can,drink it and we still enjoy it iceberg's,very low in calories which means you can,eat a lot of it without adding a lot of,calories which makes it a great thing to,eat when you're,dieting and probably it's best,characteristic is how crisp you can get,it as a lettuce,makes it a really refreshing kind of,lettuce to eat which is unique,it's also why it makes the perfect wedge,salad the oldest recorded recipe of a,wedge salad is an historic cookbook from,1916,salads sandwiches and chafing dishes by,marion harris neal,like a tv dinner this was meant to be,convenient quarter up a head of lettuce,pour some of your favorite toppings on,top and your favorite dressing,and you've got a salad really easy and,quick to put together,and as you eat it the salad sort of,incorporates itself and you get this,amazingly crisp texture which works with,the funkiness and the creaminess of the,blue cheese and you have a smoky,crunch from the bacon with a little bit,of acidity from tomatoes,and you have a fantastic salad i'll,admit i used to think this salad was,really stupid but the more i tried the,more i realized maybe i'm the stupid one,and that this salad,is satisfying in a lot of ways other,salads aren't now the key is gonna start,with,fresh crisp lettuce and a good blue,cheese dressing so let's just jump right,into it,the first thing i want to do is make the,blue cheese dressing if you're not a,blue cheese fan i don't actually,love blue cheese to be honest but i do,like it in this,preparation you can always leave the,blue cheese out,and you kind of are left with a ranch,dressing so,let's get a bowl out now the base is,always starts out with equal parts sour,cream,and mayo so i'm making one salad i'm,just gonna do like a couple tablespoons,of each,and we're just gonna add a little,buttermilk to get it to a,thinner consistency maybe a tablespoon,or two,now we're still gonna add vinegar and a,few other things so we don't want it,too thin that looks like a good,consistency to me,maybe one or two tablespoons of,worcestershire sauce,white vinegar,i may want it a little bit thicker just,so it clings more to the salad,so i can adjust with a little bit more,sour cream,and mayo,now another touch of honey maybe a,teaspoon so we can add about a,half teaspoon of garlic powder half,teaspoon of onion powder,a half teaspoon of mustard powder,then we'll crumble in our blue cheese,and i like to kind of smash the blue,cheese into the sauce,so to sort of thicken it in a way but,also it kind of incorporates it you can,alternatively blend it,if you want so you don't have that those,chunks of blue cheese,some salt,needs a touch of acidity i'm going to,add some more vinegar,now we can just cover it now there's,only really two things we need to,actually cook,and that is crumbled bacon so we're,gonna do is we're going to,chop it up into roughly small pieces,cook it until it's perfectly crispy,and then chop it up again into crumbles,so it just sticks better to the,lettuce and then we're going to slice up,shallot really thin,we're going to fry them so we have some,like crispy shallots now you really need,thinly sliced shallots for this that are,evenly thin,so the best use is the mandolin so if,you don't feel comfortable,with a knife doing this then just use a,mandolin just get as thin as you can,if you're not going to use a mandolin,

The Holy Trinity of Summer Salads for Your BBQ | Home Movies with Alison Roman

The Holy Trinity of Summer Salads for Your BBQ | Home Movies with Alison Roman

Hello everybody, welcome to my new apartment.,I am going to show you my new kitchen because as you know I moved.,I hate that, I hate, I hated doing that.,I hated doing that so much.,I feel very comfortable here, less comfortable literally any other place in this apartment.,Should we do like a small tour?,Great let's do it.,Okay I just wanted to offer a disclaimer that just because I've upgraded kitchens or moved,apartments doesn't mean that the recipes are going to be more complicated or fussy or require,more bowls or you know, somehow like be made for a person with a dishwasher even though,now I am officially a person with a dishwasher.,I'm not sure how well it works I guess we'll see but I am thrilled.,So I keep stuff up here.,We're gonna like do something with the cabinetry one day maybe I've been reading up on a lot,of Ikea blogs on how I can change out these doors but you know, we'll see when I get around,to that, maybe a backsplash.,All my stuff that I had in the other place, my beautiful son.,It's like a joke at this point that I always have a bouquet of dill on my countertop but,I do.,I'm making some jam.,This does feel like Cribs.,I feel like I am on Cribs right now.,You know what they say, if you don't make jam today you'll never make it.,Nobody says that.,And my new pride and joy.,This regular sized refrigerator and freezer.,That's right, it's normal size.,It fits a normal amount of things.,I can fit lots of stuff or lots of little stuff.,I can fit everything or I can fit nothing.,It is, I can't tell you how this makes me feel like just the fact that I know that anything,I buy can just be in the fridge and I don't have to like have a separate cooler put all,my stuff in a bathtub like do a bunch of weird stuff with my produce like I, I could cry.,I'm so grateful.,It still kind of looks insane in here like I haven't quite figured out how to make use,of a regular refrigerator.,And now for the first video in the new kitchen for Home Movies, it's not for Home Movies,,I live here, I literally live here.,This isn't a studio.,This is where I live, it's my home, it's why it's called Home Movies and not Studio Movies.,Okay, we are now pleased to present the first video of I guess season two of Home Movies,even though it doesn't actually matter because it's we don't have seasons.,It's three summer salads and I feel like you're gonna really love them at every dinner barbecue,,picnic, party, whatever it is that you're doing this year.,I myself will be making all three of these wherever I show up and I'm asked to bring,something because I'm an overachiever I don't bring one salad, I bring three.,So please enjoy.,Hello, welcome to Home Movies, I'm Alison Roman and today is a very special edition,of Home Movies because instead of one recipe we're gonna make three recipes.,And that's because each recipe is so simple that it didn't really warrant its own video,,but also because these three salads together to me are like the holy trinity of summer,and no matter what else I'm making, like a burger, or a leg of lamb, or a whole fish,,these are the three salads that I'm making with it.,Salads but they really are sides, they're sides on salads, they're side salads.,I'm trying to, what is a salad really, I don't know I'm having an existential crisis.,You have a tomato salad which is sort of playing the role of like spicy and savory and a little,sweet, a cucumber salad which is playing the role of herby and fresh and acidic, and then,the potato salad which is playing the role of like almost like a creamy, starchy, crunchy,,tangy situation.,It's almost like Thanksgiving.,You know how you have like your stuffing and your gravy and your cranberry sauce and your,mashed potatoes.,This to me is like the summer Thanksgiving where they all should be on your plate and,they're all there for a reason.,The order that I'm gonna make these in are the order that I would make them if say people,were coming over in an hour to grill some burgers and dogs, and I would be like okay,,what is my order of operations, how am I gonna get this done.,I'm gonna start with the potato salad.,So I love a boiled potato we've probably heard me say, maybe we haven't heard me say this,actually, but I love a boiled potato not just to eat on its own but I also often times in,the summertime we'll just have them on deck in my fridge because they're really good cold,,they're really good like turned into sort of like an impromptu salad, but I don't have,any right now so I'm just gonna make them from scratch, and how I'm going to do that,is bring a pot of water to a boil, look at that already boiling.,I'm gonna salt it just like I would for pasta and then I'm gonna add my potatoes.,The potatoes that I'm using are about the size of a golf ball, right?,Is this what a golf ball looks like?,Oh yeah okay.,You don't have to cut these in half.,If you're really short on time you can but the reason I don't like to cut a potato before,boiling it is because you expose it t

Tuna Salad Salad | Home Movies with Alison Roman

Tuna Salad Salad | Home Movies with Alison Roman

Margeaux's going to come over when I open the  can of tuna by the way she every time I open  ,a can of tuna and my cat comes running  it's hilarious Margeaux come here monkey  ,she likes it I'm sure there's so  many people that are like I can't  ,believe she brings her cat into the  kitchen guess what she's my family.,Welcome to Home Movies, my name is  Alison Roman. Today we're doing a quick  ,little snacky vibey tuna salad the video is quick  and vibey the tuna salad is quick and delicious  ,as you know I'm not a sandwich person it's not  my preferred method of eating stuff that goes  ,in a sandwich tuna sandwich I would say is  like a good exception to the rule I do enjoy  ,toasted rye bread like crunchy iceberg  perfectly like seasoned lemony tuna salad  ,in one bite but even more than that I like eating  my tuna salad in little lettuce cups with bread  ,on the side I'm a bit of a deconstructor if you  will it is something that you can have in your  ,fridge for days on end and like anytime you need  a quick lunch or like a bite of tuna salad out  ,of a container which is something I do multiple  times a day then it's there for you if you were  ,looking for like a full meal experience one of  my favorite favorite meals that I used to have  ,unfortunately they closed this year but was  at a deli called eisenberg's in the flatiron  ,district in manhattan and I would go in and  I would get a little scoop of tuna salad on  ,a bed of iceberg lettuce and a small cup of matzo  ball soup and that to me was like the ideal snack  ,tuna salad crunchy iceberg lettuce warming matzo  ball soup perfect lunch so I think tuna salad  ,when most people think of it it's very mayonnaisy  and like that's kind of it maybe there's celery  ,maybe there's not I don't know what what do people  traditionally put into heavy it's like yeah it's  ,like creamy and my tuna salad is more salad than  tuna salad no it's more it's more salad-y it's  ,definitely really bright and citrusy I brought it  to a friend once who told me it was her favorite  ,food and she was like wow I have never in my life  had a tuna salad so lemony and I love it it is a  ,personal preference if you're like you know what  I just gotta have more mayo then please add more  ,mayo but this you know this is my platonic ideal  so much room for adjustment no capers yes capers  ,more mayo less mayo like the world is truly your  oyster or a can of tuna so the first thing we're  ,gonna do is we're going to cut up our red onion  you could use shallots if you want if you wanted  ,to use scallion you could do that I think the red  onion is a little sweeter than the other varieties  ,and I also think that I it's a gorgeous color  and undeniably gorgeous so half of this red onion  ,is going to go inside the tuna salad I'm going  to macerate it a bit in some fresh lemon juice  ,salt and pepper this is once again humiliating  because my knife is not that sharp you do want  ,this to be pretty fine and if you are not the  kind of person who enjoys raw onion or again it's  ,upsetting to you physically in some way you can  always go without it there's plenty of crunch and  ,texture in the form of celery here but to me it's  like a more the merrier and I for one really love  ,love love raw onion like truly love it's gonna  go in this bowl I'm gonna zest the lemon first  ,into here because I again this is a very lemony uh  tuna salad I think that the tuna salad should be  ,about the tuna and that's why I'm not going like  full roman and doing a finely chopped whole lemon  ,I don't think this is the time or the place for  that but I do think it's the time in the place  ,for both the zest and the juice of the lemon you  know and also when it comes to serving size like  ,one can of tuna serves one person I think it  could it can serve two but like I'm gonna eat  ,the whole thing all right so this half a lemon  and this onion will get served uh with the  ,on like the salad part so I'll just set that  aside I'll season this with salt and pepper  ,I also like a lot of pepper in my tuna salad like  a lemon pepper tuna salad I'm just gonna let this  ,sit while I do everything else and everything else  is just like chopping some celery and some capers  ,I had no idea how polarizing celery was I happen  to love celery I i sort of get very excited about  ,celery but I had no idea that celery was something  that people were like ew like I love it because it  ,tastes clean and vegetal and it's so crunchy  it's like to me not a tuna salad without it  ,if you hate it you're gonna hate this tuna salad I  mean I put it in everything in my stuffing and my  ,chicken pot pie I have like whole salads where  the 80 of the dish is celery I posted about it  ,on the internet and I was like celery like top  five favorite vegetables and everyone was like  ,you're disgusting bottom five I order szechuan  food from this spot near me and they have a dish  ,that's like smoked uh smoked tofu like firm cold  smoked to

THE Pasta Salad of Summer | Home Movies with Alison Roman

THE Pasta Salad of Summer | Home Movies with Alison Roman

Do we have time to wait for  this car to go by? Sure.,Brian's like a superhero. He's like:  "There's a car four blocks away.","A child, she cries." "Wait! Turn around!",We have fun. We have fun. Hello, I'm Alison  Roman and welcome to Home Movies. Today we,are going to be making a pasta salad, which two  words when put together might feel boring but,to me uh are actually really exciting. I feel  like we have an opportunity to redefine the,pasta salad and that's what we're gonna do.  This to me is like the true salad of summer.,It will take you from barbecue to potluck to  birthday party to picnic to fire escape to stoop.,The salad is limitless. Bradley Cooper.  Like the film star Bradley Cooper. Thank,you. I saw Bradley Cooper once in person.  Oh so hot, really hot, so hot crazy hot.,I think that like the most important part of this  pasta salad is actually cooked vegetables and,the reason I'm using zucchini, hello it's  me, is because there's so much of it in,summer. I feel like it is the perfect  thing to pair with your pasta but also,the texture is really different. Once we cook it  down it's gonna become really silky, tender, and,it's gonna just add a lot of bulk and make it feel  more like a vegetable salad than a pasta salad.,Like a salad with pasta rather than a bowl of  pasta turned into a salad. Does that make sense?,Yeah. This is sort of a flexible sort of recipe  in that if you don't have scallion, you could,use a leek or some shallots or spring onions. And  if you didn't have zucchini, you could use fennel,or another type of summer squash. Don't want  parmesan? Use feta or pecorino. And if you didn't,have capers or didn't like them you could use  something like an olive or anchovy. I don't know.,I think the important takeaway is like the ratio  of stuff to pasta which is like a two or three to,one so like two or three vegetable other stuff to  pasta. You'll see. It looks more like a salad than,a bowl of pasta, which is exactly what we're  after. And actually get some water on to boil.,So pasta salad. Do you want to do that? Yeah  I'm going to scream over the I mean you want me,to cut? I'll cut, whatever. Pasta salad is not  just a salad and it's not just a pasta it's a,salad made with pasta. What kind of pan is that?  It's an All-Clad pan. I'm going to use my big,12 inch All-Clad skillet and stainless steel.  I love the skillet for pasta dishes or when I'm,cooking any large amount of vegetables because it  is so big that it can fit everything at once. I,have been an All-Clad fan my entire life, ever  since I started cooking, um truly unbeatable. I,can't tell you how long I've had this skillet  but it's been a very, very long time and it,works just as beautifully as it did the day I  got it so highly recommend. I'm salting this,pasta water, salty like the sea, broken record.  Every time I cook pasta same same song and dance.,These are raw walnuts. They're called like  halves and pieces or whatever meaning they're not,perfectly pristine, which is great because they're  often cheaper when bought that way. I'm actually,going to toast them in oil. I find that when you  toast a nut just in the skillet on the stovetop,,you're toasting the outside but the inside of the  walnut or almond or whatever tends to be still,really raw, so by frying them in the oil I'm  toasting them all the way through and then I'm,going to use that oil to cook my scallions then  to cook the zucchini and then all that's going to,go into the pasta salad. I'm just breaking these  up into tiny pieces. You could chop them if you,wanted. I'm not going to fuss too much. I like  using walnuts because it is really easy to kind,of just break them up with your hands. Olive oil  in the skillet. I'd say we're starting with like,a solid quarter cup. I'm gonna add these walnuts  to the oil and we're just gonna let them toast,in here. This is gonna happen kind of fast so you  don't really want to walk away from this. The more,scallion and the better. I'm gonna save these for  raw and the reason I'm separating them is because,the ones that I'm gonna use for cooked can be cut  pretty chunky. They don't have to be super thin,like the ones that I'm going to use for raw and  you'll cut them like you know half inch thick.,I'm using the whole thing. I'm using that whole  scallion. I don't like to waste any part of this.,Well it got really dark really quickly. You know  they're done when they look like they're almost,burned but they're not. Putting this back on.  We're looking for them to be golden brown and,then after they come out we're gonna salt them.  And we'll set these aside because these are gonna,go on top of the pasta salad. Our scallions go  in that oil that we just fried our walnuts in.,And I know this looks like a lot of vegetables  and you're like how are you gonna get all that,plus the zucchini in there but  they will cook down I promise you.,Salt. Rocking like a medium high.,Yeah I can't believe I responded. And now I'm  gonna slice t

Crisp & Refreshing Spring Wedge Salad | Sweet Heat with Rick Martinez

Crisp & Refreshing Spring Wedge Salad | Sweet Heat with Rick Martinez

good evening,welcome to our spring concert series,featuring a sour cream and con feed,spring onion wedge salad,you can hear the vegetables tuning up,now,rick martinez will be conducting the,sweet heat orchestra,remember to support sweet heat on your,local food 52 channel and hit like and,subscribe,oh here comes rick now,spring is in the air well actually,summer's sort of in the air here because,it's kind of hot i am really excited,because the produce right now at the,markets is really incredible,it's so fantastic in fact that i don't,want to eat any meat i just want to eat,some really beautiful produce so today,we're making a salad that everyone even,those meat eaters like myself are going,to love as usual there's got to be like,a crazy little sweet heat twist in this,and so what we're going to do is we're,going to confit some spring onions we're,going to cook them slow roasted in the,oven in a lot of olive oil with garlic,and a little bit of lemon they're going,to get deeply rich and caramelized and,they're going to give you that kind of,almost umami meaty kind of flavor if you,love sour cream and onion dip you're,gonna absolutely love this salad because,it's gonna be smothered all over those,beautiful greens mixed in with some,fresh herbs a lot of lemon juice and,some beautiful little gem salads it's,going to be like a little symphony in,your mouth,movement one spring onion confit,so this is a really great way to use up,leftover scallions or spring onions or,leeks or ramps you can also use these,con feed spring onions and soups and,stews serve it with a grilled meat it'll,be really really fabulous and i'm just,going to trim off the little root end,just throw them into my baking dish,movement two,sour cream and confeed spring onion,dressing,do,wow,this is gonna go great on the salad,movement three the croutons okay so you,can do croutons many ways i prefer to,tear them i think that when you tear,really beautiful crusty bread like this,you get all these little craggy bits,that the oil then fries and it gets,really shatteringly crisp and to me that,is the perfect crouton if you want to,cut it i mean certainly cutting it's,probably easier but i don't know i just,like this everything is kind of,irregular shaped and no there's,something kind of fun about tearing,bread,also you get to eat it,here bird,i love croutons that are done stove top,so this is my preferred method it's a,little bit more hands-on um and if you,don't want to do a stove top you can,totally just toss the croutons and the,garlic with the oil put it on a sheet,tray and bake it at 350 until golden,brown totally fine but for me this is a,really great way to do it you just have,to toss constantly and i don't know,there's just something nice about being,able to control the amount of doneness,for your croutons,okay so you want this on high heat and,what's gonna happen is the bread is,gonna soak up all the oil and so you're,gonna think oh my god i need more oil,you don't actually,once the bread starts to cook and you,start to dry out the surface it'll,release the oil and then you can just,toss it and that same oil will just coat,all of the other pieces of bread,movement 4 crunchy topping,okay so this is super simple i just,wanted to add a little bit of extra,crunch and a little extra protein and a,little bit more you know just some other,flavors in there so i basically went,into my pantry and i found some seeds,and some nuts and so i'm using,pistachios pepitas black sesame and chia,seeds you probably want about a half cup,total of everything your larger seeds,and nuts should toast first and then,anything that's really small like a,sesame seed or a poppy seed should go,second and really really quickly,before the final movement we're going to,pause briefly for a montage intermission,foreign,movement five assembly and eating,the dressing,is really complex,you get these deep caramel roasty notes,you get that sour cream and onion flavor,but then there's so much lemon in there,it's really bright unearthy,and then with all of these amazing,springtime vegetables that little gem is,so crisp and delicious this is an,amazing symphonic celebration of,springtime right here on my plate,i really want you to make it and,remember if you like me if you like this,recipe if you want to see more sweet,episodes make sure you hit like and,subscribe and we will be back with,another sweet episode,foreign

A Home Movies Thanksgiving Special with Alison Roman

A Home Movies Thanksgiving Special with Alison Roman

Happy Thanksgiving to all of celebrate. Hah hah hah, Alison Roman, admired for her spontaneity,and sought after for her imaginative presentations wherever people gather to entertain and have,a good time. Sandra Bullock! Heck yes! In the next hour, Alison will put together a,festive Thanksgiving. Look at her shaking her thing. Filled with an abundance of creative,ideas for everyone who likes to surround themselves with funky family and friendly friends. Welcome,to the Home Movies Thanksgiving Special.,Thanksgiving take one. Mark.,It's a big day. It's turkey day. I've done Thanksgiving menus every which way possible.,I've done all the classics. I've done the new spinny spins. I've done 30 minutes. I've,done easiest ever, creamiest ever, crispiest ever, whatever you get the point. But for,me this menu is truly the most delicious and like best representation of the meal. I wanted,my perfect Thanksgiving meal and that has like crunchy salads and two pans of stuffing,and lumpy mashed potatoes and like a delicious apple tart. Everything sort of revolves around,the turkey even though it's notoriously everybody's least favorite thing so I feel like you really,have to go hard on the salads and the sides to compensate for the fact that everybody's,eating turkey which is like womp womp.,So day one is a prep day. It's a meditative day. I'm just making sure I have my keys and,I do, okay let's go. So I was like supposed to hold the door open for you? You want to,make sure you pick up your turkey because that needs to be seasoned at least a day in,advance and you want to make sure you pick up your bread because that needs to be torn,so that it can dry out overnight. Isn't it sad that I'm always alone? I feel like we're,creating this. Yeah where I live alone except for when all my friends come and eat my food,and make fun of me. I'm here to pick up my turkey that has been defrosted and our sandwiches,and our turkey wings. Thank you.,So we're gonna go in, I'm gonna get a loaf of bread, it's sort of like don't cook with,any wine you wouldn't drink, like I wouldn't make a stuffing with any bread I wouldn't,eat. I got the bread. We're gonna walk back home. I have to pee and then we are going,to hydrate some more and then make a mental and emotional game plan for the next 48 hours.,36 hours really. Oh thank you so much, thank you, we're making one right now, yeah, Thanksgiving.,An important part of prep day is cleaning out your fridge.,We have orange marmalade that I've made, jam that I've made sauerkraut that I've made,,one tablespoon of shallot pasta paste, that can go, fermented cabbage from a hot dog party,you know it's a fine line between like spoiling and fermenting and I like to think that anything,can be fermented if you try hard enough. Anything that I feel like won't last at room temp is,going back in the fridge but like even eggs can come out. So just kind of making way for,all the things that are about to bombard your refrigerator including this massive bird that's,about to sit in there overnight. The first thing I'm going to do is roast the turkey,wings so that I can make my stock. Turkey stock is one of the only stocks that I will,like go through the effort of roasting the bones first and I'm not using bones I'm using,wings and we're not going for like a delicate turkey soup here, we want like intense turkey,roasted flavor. Wings have a really nice ratio of cartilage to skin and fat. It's not a ton,of meat and but that's okay because we're not here for the meat we're here for the , the,fat, the flavor and that I can already see on the screen the cartilage, the fat, the,flavor. I'm gonna pop these into a 450 oven. I'm gonna rotate them in about 20 minutes,but these are going to go in there for almost like 45 minutes at 450. David how much do,you think your turkey costs? Dan how much do you think a turkey costs? 16 pounds. Wait,$35 total? Really no guesses David? $35 for a turkey. This turkey almost weighing 16.36,pounds cost $114.36. We're gonna flip the turkey wings now.,So see how nicely darkened they've gotten and this is about halfway through cooking.,If you've roasted a chicken or a turkey you know that what a golden brown skin looks like,and you're just looking for the same thing here. I know 450 seems like really high heat,,but like I said like, there's so much skin and bone. These wings are massive. It's going,to take them a really long time to get brown. So you know I would say keep roasting them,always be roasting. Cool. We're going to make our turkey stock right now I'm going to take,this pot which you'll see again because we're going to use it to make our potatoes. I'm,going to heat up a little bit of oil and I'm going to sear the liver and the neck and just,get them kind of golden brown on each side. You don't have to make your own stock this,is not something that is required of anybody, I just like to. It's like something that that,feels like part of the Thanksgiving ritual to me. So my turkey stock ha

Are you spending too much time thinking about what to make for dinner?

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