Autumn Feast Festival: Baking and Cooking Festival with Chef Rob (Aired live 10/23/21 MonCoLibrary)
CAPTIONS ARE AUTO GENERATED
hello everybody i hope
everybody’s having a great day uh
everybody today my son chris is here uh
my wife jackie in the background here
and we’re gonna make three different type
fall dishes and uh pumpkin crumb cake later on
chopped italian autumn salad and first we’re
gonna do an autumn garden vegetable soup
takes the vegetable soup takes a little bit but
it’s easy have all the vegetables ready uh be all
prepped it goes nice and easy if anybody’s cooking
along with me let me know okay guys chris we have
a ton of comments wishing you a happy birthday
thank you everybody turning 21 years old today
yeah 21. i knew i wouldn’t get away with
this with chris and my wife you know
they got the word out there didn’t they
thank you everybody thank you so much
let me start in and i’m glad to share my
birthday with you and then we’re gonna go
have fun later uh my boys my wife so it’ll
be good so i’m gonna throw a little bit of
extra virgin olive oil in here cut up a little
bit of leeks love using leeks and soup make
sure you clean them really good get all that
sand out really important so i am gonna cut
this leak here and i’m gonna show you a whole
leak okay so when you do wash this make sure
they are all open and there is no dirt in between
there because you don’t want that in your soup
you want all the nice tender leaves for your pot
of soup okay so you’re going to use the very white
part and then up to where it’s stored it’s getting
a little dark those dark leaves up top those you
can’t use in the soup okay just a little too tough
so i’m just gonna give this a nice rough chop
and then i’m going to add in a little bit
of garlic with this a little bit of salt
and we’re almost up to one year of doing these
food festivals chris we’re about two or two away
in another year of doing this pretty neat thank
you everybody for watching and thank you to all
the libraries that participate every once
in a while or monthly have some nothing i do
every single month haven’t missed a one
good friend and pretty says hi rob and chris
hello aunt prody and she also
wish you a happy birthday
thank you so much thank you very much
so i’m just giving this a rough chop
gene x are the recipes posted anywhere yes
if your library didn’t post it on the page
on their page or send it to you you can always
get it on our page which we posted it yesterday
so that oil is just about nice and hot in the
meantime let me just chop up some fresh garlic
okay i’m just going to smash this down
and then just kind of chop it really well
then we’re going to add a little
bit of kosher salt in there
if you want to make this with a chicken broth or
a vegetable broth either one will work really fine
different options to change this around if you
want to add sweet potato to it you want to add
butternut squash for the fall really good
so thanksgiving coming up this is a nice
little uh warm up to the main dinner because you
know how thanksgiving is always so heavy it’s just
nice and light right before dinner so maybe make
this with your family so let me just take these
leeks and garlic throw them right in here get that
right off here gonna add in some kosher salt to it
and we will just keep an eye on this and just
kind of keep giving it a good stir this takes
about seven to eight minutes i got it on a pretty
high heat so it will cook just a little bit faster
i’m just gonna peel some carrots okay
so two medium carrots you would use but
uh this is not medium so this is actually
considered two medium carrots this is huge
so i’m just going to peel this
and cut this into nice soup chunks
jeans oh sorry go ahead jean said our
internet connection cut out sashing here
you can get your rest their recipes on our page or
your libraries page if they did a post it anywhere
yep always check out your library first okay
and uh you should be able to get them right
on all the recipes on there okay so
let me just cut this into nice chunks
and then just kind of i like this
to be a little bit of a hearty soup
so i’m cutting it a little bit big the bigger you
cut them of course the longer it will take but
pretty quick soup it is definitely getting to be
soup weather here i have been doing some soups
in libraries and also virtually and i have a lot
more virtual soup recipes to do so i’m going to
leave these to the side here i’m going to do some
green beans as well a lot of times the green beans
they come snip that’s if you get that bag that’s
already done or just kind of take the ends off
snip them yourselves and cut them uniform to all
the other pieces all right chris janet said i made
your pumpkin chocolate chip cookies in the grab
and go through huntington library they were all
gone in a flash another fabulous recipe thank you
thank you so much i did that one live yesterday
with family so i had i had fun doing that one live
as well so thank you i’m so glad you made them
and everybody if you ever hear of a recipe that
you say oh i’d like the recipe right janice just
said it’s from the huntington library check out
the huntington library and they will have the
recipe okay so many different libraries have
a lot of my recipes so just check them all out
and just look what they all offer because
each library has so many different things
these are starting to soften so in a minute
i will add in the green beans the carrots
and then some potato the red potato you don’t have
to peel but you can so it’s really up to you i’m
gonna peel this go ahead chris oh let’s see i have
some some comments i’ll read a few of those too
uh let’s say emily said hello chef rob hello emily
toby said happy and healthy birthday chef rob
thanks for all the recipes you
share with us and thanks to chris
thank you so much and arlene said happy happy
happy birthday and almost happy one happy first
anniversary you and chris are superstars got us
this difficult time thank you so much that’s so
wonderful you say that thank you and you folks
also got uh our family through this as well
because you know we’ve met so many different
people by doing these classes and just even
whether it’s over the phone or through email so
it’s been really really helpful and boy do we need
a lot of cheering up right uh tough times so
uh we’re we’re trying to just bring enjoyment
to the libraries and to all you wonderful patrons
i’m just cutting up one more potato okay you need
any type of potato that really would hold up in
the soup i really do like the red potatoes for it
david said the huntington library is where
uh in long island and where were you david
it is not huntington california i
promise i do not do that library
i would if they called but they don’t call okay
i’m just going to give this a nice rough chop here
so we have our carrots or peeled potatoes
and green beans all ready to go in here you
can see these are nice and soft we have the
leeks in here olive oil and some fresh garlic
let’s put this in here now chris it’s actually
julia in cold snack new jersey okay julia uh
yes it is definitely it’s the huntington library
so if you want that one it is long island okay
so let’s just stir this around really good while
this is starting to soften it needs to cook for
about four to five minutes okay look at that
it’s all health in there it’s like a big bowl
of health i want to hold go back to the leaks
a second okay this is the way they come okay
so usually you pay by the bunch okay usually
about two to three to a bunch uh just cut the
little root right here off and then you would use
this white part here it’s in the onion family very
mild very strong here for the onion and then it
gets milder as it goes up when you start getting
to these dark leaves those are the ones you kind
of gotta just get rid of okay neil said you need a
west coast library to say you’re coast to coast
well i we where did we do out west chris well
utah we did utah is as west as we went and susan
said that we have a library in alaska yes yeah
okay let these cook in the meantime i am just
going to take some fresh corn definitely getting
to the end of the season and corn right not as
good as it was in august okay but it’s still
pretty good some still some nice good fresh tender
kernels on here so i’m going to use two years for
this one here you can always use canned or
or frozen as we get into the winter weather
okay but when you can still get the fresh why
not use it okay try to buy local when you can
everybody our next food festival will be
on november 20th at 3 o’clock and that is
our thanksgiving food festival and as i’m shaving
the corn off the cob i will tell you what we will
be making and as always please cook along with us
okay so i am just gonna take this corn right here
and just kind of cut this right off the
cob if some of them stay together like
that you know what it just shows if you have
company friends over anything like that that
you using real good fresh vegetables okay really
important especially when we could still get them
i want to give this a little bit of a stir
you can as i said earlier i know we have people
jump on late so sometimes i like to repeat this
uh you can add vegetable broth or chicken
broth for this you want to be just fine
so soon we have a gadgets and gizmos class coming
up okay and we’re going to do that on our facebook
and check out our facebook for
that oh that might even be uh
it might be next set no not next time the
following saturday yes so i’m gonna leave
this here i’m gonna use some fresh tomatoes
now on the recipe it will say peeled and
seeded these are local tomatoes with very
very tiny little seeds and a very nice thin
skin on it so i’m not even gonna take out the
the seeds of it because they are so small and
again it is the local ones when you get the ones
from far away they could have a wax on it so
just uh that’s when you would really want to take
off the skin okay because you don’t want that wax
janet x do you have any plans for another cookbook
oh uh you know you would think during coven i
would have sat down and said okay that’s what i’m
gonna work on but i decided the first three weeks
as i cut this tomato up um i said i’m just gonna
relax and go for walks and bike ride and all that
and that would have been the perfect time
and then i decided let me do virtual and
then virtual just took off like crazy and
uh right now there’s not no time in the day
uh i would love to i have so many new recipes uh
but just don’t really have time so uh but we still
do have the other one we still do have it don’t
have it right here if you go to my facebook page
simply created chef rob you will see my cookbook
on there okay meal x is there any liquid in the
pan and just a little bit of olive oil and
that is it so we are gonna add in the stock
right now i’m gonna use a little chicken broth
okay so with this one here two quarts of water
and for every quart of water you would add
two tablespoons of the chicken bouillon okay
heather x can you use frozen corn yeah if you
can’t get the fresh and you want to use frozen
or you just don’t want to peel it and chuck it and
all that yeah that’s fine absolutely and now again
two quarts of water so about two tablespoons of
the chicken bouillon i’m going to show everybody
the chicken bouillon it’s like a paste it’s very
salty but what’s really good about it is if you
want to uh cut back on salt you use very little of
it and you can have almost like reduced sodium uh
soup okay so i’m just gonna put this lid on it
here let and bring it to a boil get them nice and
tender let it simmer then we’re going to add in
the corn and then the tomatoes at the very end of
this right before it goes out i made this a long
time ago and i said thought it needed a little
something a little zing at the end and i had a
little bit of lemon juice on top and then a little
fresh parsley and it really just finishes it off
nicely go ahead chris uh gail said first happy
birthday thank you gail second where can i get the
recipes the library did not seem to have them uh
they all the libraries do have the recipes i sent
them out a long time ago to them uh if any library
out there doesn’t have them after the class i will
resend it out to you okay uh i always send them to
the libraries a couple months in advance so this
way they kind of promote it put the pictures out
there everything like that janet said i have it
it’s great and chock full of wonderful recipes
thank you thank you so let’s let this cook
this takes uh i’m just gonna let it simmer
just for a little bit and then i’m gonna add in
the tomatoes and the corn uh in just a little bit
okay because these are really tender don’t want
to overcook them okay so let’s start over by the
salad chris the salad here i’m gonna start making
the salad i’m going to add in some romaine lettuce
any type of nice crisp lettuce would be good
in here then again if you want spring mix
you want spinach it would be just fine
linda x could you add lentils or beans
oh absolutely that it would yes that would
only just make it probably even better and
better soup you just change the
way you like it i’m just gonna
tear this all up here and now i’m gonna be using
some pecans on this and i am gonna chop them
michelle x could you add fresh dill parsnip
and turnip why not absolutely you know now
you probably know michelle for uh dill
dill is very strong in a certain way so uh
you have to be a dill lover to
say i want to put that in there
you know but like with parsnips
and all that that would be fine
so everybody i am just going to take this little
burner here with this little pan here i’m going
to take one full cup of pecans now i’m just going
to give them a nice rough chop and then i’m going
to toss them in this pan and just kind of get
a little heat on them and get them a little bit
crisp and what that will do is just bring out that
nut flavor okay now if you wanted to change this
with apples and add pears instead that would work
or even the combination of it would be perfect
let’s see oh uh anna said happy birthday thank
you and uh michelle said i know i use dylan all
my soups that i make but the dill needs to be the
fresh one absolutely so right yes okay so let me
get these pecans toasting just going to kind of
keep tossing them around this is a skillet that
is a nonstick pan so you just want to kind of use
a wood spoon so you don’t scratch anything okay
okay i am going to add in some dried
cranberries into this salad what is a
full salad without dried cranberries okay
i’m gonna add in some feta cheese as well so
crumble that feta cheese up and just mix this
whole salad all together go ahead chris uh peter
and candy said happy birthday deb said happy
cooking good birthday thank you so much teres
x if you were to use canned tomatoes would you
use diced peeled or crushed i’m cooking alone
in florida okay uh if you have well obviously
you can’t if you’re cooking along right now you
can’t go to the store so whatever you have will
probably work but i would probably use the diced
tomatoes that would be my first choice of it okay
and susan x is it better to chop the pecans before
you toast them or can you toast them whole first
you can toast them whole first as well my thought
on it was since i’m doing this kind of like almost
cooking to order when these get done if they’re
whole and then i put them on the cutting board
and then i gotta chop them and maybe burn my hand
so this way i figured i have all the chopping done
just kind of let them cool a little bit and then
you just toss them right on top of the salad okay
so i have my romaine lettuce right here
have some cranberries and some feta cheese
i’m gonna add some apples and i’m gonna go over
some different apples i’m gonna kind of hold them
up crystal zoom in on them okay this one here is
a ginger gold uh it’s actually one of the first
picked apples of the season sometimes it actually
starts in august and it’s like a very swell
sweet to mild tart and it’s great for salads
and pies okay so this is a really good apple
and it stores really good just keep it really
really cool this is an apple that i got yesterday
it’s called rave i don’t know if you ever had that
one but it’s a really good eating apple and it’s
actually like a cross between a honey crisp apple
and a granny smith it’s crispy and it’s juicy and
very very sweet too okay so i can use any of these
apples if you’ve ever had a jazz apple okay a jazz
apple and thank god you know like i’m starting to
get used to like all these different ones because
each year you get more and more new ones out there
you know and they make these combination ones with
the seeds and then it becomes a whole different
apple but this one right here is the jazz apple
and it’s really hard it’s crisp but very
strong sweet sharp apple flavor okay
and you don’t have to peel any of these
because they don’t have a waxy skin
at all so i’m actually going to use this
one i’m going to use the jazz one right here
donna said happy birthday thank you donna rebecca
said awesome that you come to us on your birthday
best wishes from slater library in connecticut
thank you so much and thank you for joining
you know it’s actually nice and fun to
do this on my birthday and have so many
wonderful people out there it’s really really
good uh it’s been a pleasure doing this for
a year and a half now been doing the food
festivals almost a year like i mentioned earlier
so i’m just giving these a nice rough chop okay
i’m going to show everybody another apple in
a second i’m just gonna put this right on top
of the salad here the next apple is one of my
favorites i love eating this apple and i tell
you two really good things about it too so let
me just take this one here this one again is
the jazz apple don’t have to peel it at all
i want to just check in on my soup okay my soup
is starting to cook so what i am going to do
is add in the corn and the tomatoes in here
janet said thank you for all the tips you give
during your demos so helpful i’m almost 60
and learn something new every time thank you
thank you so much you know i learned to you know
what you learn from different people that you know
whether they come to my in-person classes and they
say oh i do this i do it that way there’s so many
different ways and you always learn and you have
to have that will to keep learning too so look at
this doesn’t this like have a nice fall scent to
this okay if you wanted to put in a little spinach
or something like that that would be good in here
it’s endless what you can put in here so i’m just
going to put this on here let that reduce probably
needs about another 15 17 minutes something like
that so i’m just going to lower that you want
those vegetables to be nice and tender go
ahead chris uh neal x is that your handprint chris
where’s that roberts the one right over there that
is mine i don’t remember how old i was oh wow neil
you’re wow wow he forgot i was here yeah see neil
you’re supposed to be watching the cooking class
not the uh the cabinet here no yeah well yeah
i guess let’s bring that out so everybody can see
every probably wondering so here does it say on
the back what year it was tell me that everybody’s
going to know how old you are chris most now
yeah now it just says christopher one zero
eight so it was probably the number of this
or january 2008 i did it so i was seven years
old ah okay yeah chris the cameraman yes let me
put this away so i don’t break it i’m just going
to leave it on the side so i don’t break it yeah
anna x how long will the apple
stay fresh in the salad uh
they will probably stay fresh if you put
a little bit of lemon juice on it uh they
will stay probably good about a half
hour to 45 minutes something like that
so these are nice and toasted i just wanted to
give a nice heat you’re smelling this smell good
so i’m just gonna take this off leave it to the
side and then put it right on top of the salad
okay so i said i’d show you one other apple okay
this one here if you get a chance to go get one
okay not every store has it because they can’t
keep every apple in it’s called the ambrosia apple
and it’s different from any other apple it’s crisp
it’s juicy and the one really good thing about it
is like you can cut it right now into slices and
hours from now it doesn’t turn brown okay so it’s
perfect like if you have children snacks taking
them somewhere on a little trip or something like
that and you don’t want the lemon on there it’s
perfect for that okay it’s really good and it’s
very low in acid too stacey said happy birthday
thank you stacy and also are you and susan next
chris can you please turn on the smell-o-vision
oh i wish okay getting back to the salad right now
let me just take some of this bacon right here
now the house was definitely smelling of bacon
a little while ago so take some nice crisp
bacon and this is if you like bacon okay now
i like it in salads i like it on a turkey club i
don’t like it anywhere else that that’s just me
but i know the smell of bacon boy that’ll
that’ll get you up out of bed early right
ddx or she said a very happy birthday chef
rob can walnuts be used in this salad thank
you dede and hello uh yeah absolutely walnuts
would be fine almonds would be fine to this too
okay so i’m just gonna take some bacon put that
right on there marie said hello and happy birthday
thank you marie thanks so much thank you so
everybody this dressing here why not just take it
and just put it in a little jar shake
it and just add it right on here
okay so that’s what i’m gonna do i’m
gonna take some extra virgin olive oil
we’ll keep an eye on the soup too
this is very easy just take the olive
oil put it right in here any jar with
a lid or you could just use a whisk or even a
little blender if you want to do it that way
a little kosher salt and black pepper
and always make a little bit more of this
dressing because it’s really really good
some apple cider vinegar
i like apple cider vinegar in dressings
i’m gonna add some dijon mustard
i would say about eight out of
every ten dressings i make i use dijon
mustard in there i just love it in there
just a little bit more and now you can add some
maple syrup or if you don’t have the maple syrup
you want to use honey either one in this recipe
would work really good okay just make sure you
use a pure maple syrup kathy x can you use
turkey bacon oh absolutely sure certainly
especially if you want less calories right why
not and then i’m just putting in a little bit
of maple syrup and gail said with the weather
predicted for next week with it being chilly and
rainy that it’d be perfect for weather for soup
make the soup in the salad and then make this
harvest pumpkin crumb cake and life is good right
so let’s just shake this dressing really good
and then just drizzle this as much as you
think it may need and just keep the rest
on the side so i’m just gonna pour about
half of this on here sid said looks yummy
thank you sid barbara x can you use other mustard
if you don’t have dijon uh you you certainly could
i would use maybe like the stone mustard of
stone grain mustard that would be good if
you’re asking if i can use a french’s or a
goldens i think i would avoid that okay and
marcia said my live feed keeps pausing is this
being recorded so i could see it later yes you
can always go back to our page a month a year two
years from now and it’ll always still be on here
so now we’re just going to take this salad
just give this a nice toss just like this
and this is a really nice fall salad
again you can use pears for this as well
and if you are not a feta cheese
fan goat cheese would be good
uh blue cheese in here would be good as well okay
so our soup is really cooking away right here
i’m just going to lower this just a little bit
i want to give everybody our menu for a november
20th or thanksgiving food festival we’re going
to do a turkey corn chowder so it will be perfect
if you have leftover turkey we
always have leftover turkey right
and uh we’re gonna do that we’re gonna do pumpkin
snickerdoodle cookies and then we’re gonna do a
another green salad and it’s got pears it’s got
dried cherries and candied walnuts and like a
balsamic drizzle on top and then in december we
are going to do our holiday cookie festival that’s
when we started this all last year and it’s at one
o’clock so everybody write that down one it’s one
o’clock on december 11th we’re gonna do sprinkle
batter cookies we’re gonna do blizzard white
chocolate cookies and then hot chocolate crackle
cookies all cookies so please bake along with us
all day have three different areas in your house
all set up or just make one of them okay go ahead
chris remember that leftover turkey thing that
you made a lot last year yes forgot what that
was like on a biscuit or something yeah you
take pillsbury biscuit dough and you kind of
press it out and then you put it in a little bit
of oil and you kind of pan fry it and it becomes a
pancake i make and put scallions inside it and
sesame oil and then i stir-fried some turkey
and did a cranberry hoisin sauce that was good
one of these virtual libraries coming up i know
we will have to we’ll have to do that for
uh we have so many new people watching now
so uh yeah we’ll have to do that one again
betsy x could you repeat the varieties of apples
uh in the country or on my table uh i have ginger
gold i have a jazz i have ambrosia and then i have
a rave okay and the one i used in my salad
was the jazz and that’s the hard crisp apple
and it’s got like a very sweet uh sharp flavor
go ahead neil axe what time is the gadget class
three o’clock three o’clock baldwin time neal
eastern time okay so this still has a few
minutes i’m gonna give everybody my dates for the
food festivals coming up through the winter into
march okay i do have the menu set but i don’t have
the menus for you but i do know uh january 22nd
we are doing a winter food festival and then
on february 26th we’re doing like almost like
get the family go rent movies go or you don’t rent
movies anymore right you just what are you doing
watch netflix netflix that’s what it is see how
much i watch tv and uh we’re doing all different
snacks for a movie night go to the library check
out movies that morning make these snacks with
us sit down pop the movie in and eat the snacks
perfect day and then on march 19th at 3 o’clock we
are doing a spring food festival as well go ahead
chris neil said that you have an incredible memory
oh baldwin right you know you know what i
didn’t put on here neil and i’m surprised at you
you let me put this salad together without
putting the pecans on now it’s finished okay
neil doesn’t let me go anywhere if i forget
neil will get me he will he is a professional
heather axe what was the february date the
february date is the 26th and that will be
the movie one okay so we had a lot of different
movie snacks that day so let me see how this is
nice and tender and then we are going to slide
over and do our harvest pumpkin crumb cake
if anybody did our zoom class last week with
all the the apple pie streusel bread or the
harvest pumpkin cake that we did last week it was
it was different than this one if you made it let
me know how it came out i hope it came out good
okay so we’re going to come back to this crust
just because it’s the vegetables still a little
hard and then i will show exactly how to serve it
so let me slide over the next table heather
said thank you they’re all in my calendar
okay everybody so to make this one let’s at least
start the dry ingredients you could actually if
you’re making it with me put on your oven right
now to 350 it will take about 55 to 60 minutes
you’re gonna put it towards the bottom rack
maybe lift it up one notch okay so it’s not
directly on that bottom heat and then put a sheet
of aluminum foil on the rack above not on the cake
but on the rack above you want to take an 8 by
8 pan it could be glass it could be metal okay
traditionally and i’m just going to give this
a quick little spray traditionally when you
cook in glass you cook it the same amount
of time but you reduce it by 25 degrees
when i’ve been cooking this recipe though i’ve
been cooking it at the same temperature and the
same amount of time it still comes out the
same but there are some cake batters that
when it’s glass it means reduce it by 25 degrees
okay because it does cook quicker through there
let’s start adding into the dry ingredients
so i am going to take two full cups of the
all-purpose flour and add that right in here
and this is a super moist cake two
and a half teaspoons of baking powder
the baking powder just kind of go up
against the sides and just drop it
in here don’t forget you want two and a half
and it just gives it a nice rise to this cake
and then just a quarter teaspoon of salt
and that just brings out all of the flavors
and i’m gonna add a pumpkin pie spice you
can either make it yourself or you can just
buy it okay rebecca x regular or convection
oven best uh i use the convection oven for this
okay i just like the way the air circulates around
it seems to cook it really good okay so i want to
use one tablespoon of pumpkin pie spice you can
make it yourself there’s all different balances
of recipes so it depends if you like a lot of
nutmeg or cloves or more cinnamon that you could
just change it your way or you could just buy a
bottle like this you know i go through a lot of it
so sometimes i’ll just buy these if you have a
sam’s club by you they’re like this here is like
3.88 i think it is and it’s a 5.6 ounce one
which is pretty good for that price okay and
this one has cinnamon ginger nutmeg allspice mace
and cloves in it okay jonax can you use a bundt
pan for this cake oh yeah yup that would be fine
just take all these dry ingredients right here
mix this up nandini said thank you for the tip of
reducing the heat while cooking in a glass dish
absolutely but don’t forget my what i said about
this one you don’t have to do it okay this one
just seems to cook equally in it but a lot of
recipes you do want to reduce it by 25 degrees
guys chris kirsten said happy birthday chef rob
thank you kristin how are you everybody let’s add
in some dried cranberries so a half cup of dried
cranberries if you like cranberries you can add a
few more and then a half cup of toasted walnuts
you want them to be chopped so let’s just take
about a half cup patty x was the zoom class
on the monmouth county library facebook page
no that one wasn’t and it wasn’t recorded either
so uh trying to think uh i know i did that cake at
another library but i don’t know which one i don’t
know about the apple pie streusel bread reena said
happy happy birthday chef rob thanks reena uh
emily said orax can i make it in a cupcake pan
uh in a cupcake pan yeah i would delete i would
leave about three quarters uh room for it to rise
okay because it’s got the baking powder so
it’s only gonna go up i’m just gonna take
these walnuts here and add them right in with the
dry ingredients and the cranberries and then we’re
going to go back and check out the soup because
that soup will be done neal said it was sayaset
sayasi okay and then myrna said happy birthday
chef rob thank you so much thank you so everybody
this is what you want it to look
like all the dry ingredients
the cranberries the walnuts so we’re
going to leave this to the side
for right now and we’re just going
to go back and finish up that soup
so at this point what i would
do is just take ladle of this
put it in a nice soup bowl just be careful let it
cool for a little while okay because it is so hot
whenever you’re having something with broth
that broth just really holds that heat
you don’t want to burn your mouth okay so really
that that is just like all very very healthy
just put a little bit of fresh lemon juice
right on top okay and it will just mix in
just a little bit or you can just put it
squeeze it right into the whole pot right here
and then i’m going to put some fresh italian
parsley i’m just going to give that a rough chop
and you can add that right into the pot you
can put it right on top of the bowl of soup
barbara x if adding beans to the soup when do
you recommend adding them adding bottoms heart
the beans the beans uh you could add them
now if they’re the canned beans you could
add them in right now just to get them hot and
that’s really it because they’re fully cooked
and ann jones said happy birthday thank
you anjon how are you hello to your family
so this here is the autumn garden vegetable
soup and let me hold up the chopped full salad
with apples cranberries and apple cider dressing
patty said thank you and joan said i’m good
good glad okay everybody let’s go
back and finish up the crumb cake
so chris earlier today had he took me to a greek
place and then what are we doing tonight chris
uh we are going to dinner dinner and then what
type of food german german so yes everything
that we’re gonna have today’s gotta have a g
first right i know it was greek earlier and
then guess what we’re going after where gulf golf
yeah we’re going to do topgolf anybody ever have
done that out there i’ve never done that i’m not
nervous though i’m okay you’ll make it through
it don’t worry now i might be a little nervous
i used to be fine you’ll be okay don’t worry
emily said it looks yummy thank you and linda
said happy birthday chef rob thank you for
sharing your birthday with us thank you so much
thank you so everybody take a half of a stick
four tablespoons softened butter susan
said topgolf is right near my house
susan i hope i don’t hit your house i hope not
have you been there susan yeah stay away from the
windows you never know where to stand you never
know with his hits so i got the softened butter
right in here i’m just gonna add some brown sugar
three quarters of a cup you want it to be packed
that and now our quarter so that
was the half and here is the quarter
i am going to turn on the electric mixer and
then we’re just going to add in the egg and
then some of the pumpkin when we add in the
pumpkin this is the pumpkin you want to use
the 100 pure it will either say pure puree or
solid if it says pumpkin pie filling leave it at
the store because it’s not for this okay linda x
when do you use italian parsley and when flat leaf
okay uh give me one second on that one because
i’m just gonna continue with this and i will
get and you remind me too linda okay because
there have been times i’ve gone off the air
and i’m like wait i never answered that
question but i want to answer it directly
kathy said no but i’ve done mini golf oh
okay yeah and galex is that dark brown
sugar this is light brown sugar i have
been using pretty much light brown sugar
uh since you were four probably and i used to use
dark more but i don’t know one egg will go in here
and just get it towards
mixed up together really well
you’re gonna add a half a cup of whole milk
make sure it is whole milk i know we keep
a lot of one percent two percent almond milk
every every milk in there butthole now but for
baking you really do want it whole and then
you want one full cup of the solid pumpkin
i did see the stores still have the pumpkin so if
you are in the market for it make sure you buy it
soon before thanksgiving gets here okay and
then just kind of bring this all in together
and now i’m just going to
add the dry right in here
and we just want it together get
it where it’s nice and combined
so make sure you scrape
everything out of this bowl
and i have my eight by eight pan already sprayed
okay just make sure it’s greased and you have your
oven preheated to 350. 55 minutes 55 to 60
minutes just until that center is nice and firm
okay release it oh yep just where it’s not
where your finger can’t sink in there go ahead
emily said i saw that all the club
stores only have the light brown sugar
all the club stores yes you’re you
are right on that and even i think uh
even like the ladle and all these too and
that uh not sure why the reason is for that uh
but yeah i noticed that as well and that’s
probably why i got in the habit of it because uh
that’s what is always out there jenny said happy
birthday chef rob thanks for sharing it with us
thank you so much neil said i’m sure
hampton base is totally out of pumpkin
yeah because of me right yeah he actually goes
to people’s stoops when the stores run out
it goes and takes the pumpkin and am pretty
excited you put the egg in i did i know it
looks like it’s not crap here’s the proof
yes and emily said i got dark brown at lidl
oh okay i’m just taking everything right over
here chris if you could just turn off that suit
burner chris is gonna multitask now cause i hear
my soup still cooking i didn’t turn the bun over
and then i didn’t forget the parsley question
okay so i’m just gonna take this batter put it
right in here when you use flat parsley or italian
parsley flat parsley and italian parsley the same
curly parsley is in a whole different league
curly parsley not much flavor more for garnish
okay maybe stock uh but italian parsley used for
everything else italian fat leaf it’s all for
everything else has the best taste go ahead neil
said no vanilla in this one no no no no vanilla
you know what it’s has such a a
good amount of the pumpkin pie
spice doesn’t need it but you know what
i always say make it the way i make it
try it at home see if you like it if you think ah
i think it needs vanilla you add vanilla next time
this out here oh what go ahead lacey said happy
birthday chef rob from your little friend lacey
hope you have a nice birthday can’t wait to meet
you we missed the last comstock live event you
did i was looking forward to meeting you there yes
thank you lacey thank you so much my friend lacy
gayle said you need the kind of hand mixer
my eldest son got me for christmas last year
it’s a hamilton beach and stands up by
itself when you remove it from the ball
oh i know what you mean yes yes yep you know what
the one thing is you can’t have everything you
know because then the house starts getting smaller
so i have this i actually have about four of them
because i go to different libraries
i leave them all in different buckets
so that’s why so i kind of stick with that can’t
have everything thank you though this is the
way your cake batter should look now we’re
just going to make the crumb topping for it
and then stick it right into the oven
marjorie said hello hi marjorie how are you
so i’m gonna add in some brown sugar
i am just gonna take three quarters of
a cup so these are quarter cups just kind
of squeeze it to the sides just like that
really moist this freezes excellent
adding a half cup of flour the all-purpose
flour just add that right in there
i need a half teaspoon of pumpkin pie spice and if
you like a little bit more cinnamon or something
like that you can always add that too and then
the other part of the stick four tablespoons
softened butter the butter should be just like
that where you can put your finger into it
and just kind of drop that in here and then
you can take a fork kind of mix it around
i am going to use my hands and that way we
kind of keep talking because chris always says
we have a question or we have a comment do we
have anything chris nope nothing right no no
so next week if you check out my facebook page
everybody it is simply creative chef rob and if
you go on there you will see other virtual
cooking classes and you can always call the
library they will send out the zoom information
to you or the facebook live you just go to their
page okay and do it so we have a lot next week
virtually and we have a lot in person as well
everybody when i go to the library now everybody
wants to see chris they’re like oh chris doesn’t
come with you now it’s not a package deal when i
go live right right now see when when i started
doing this about 10 years ago you know both my
boys robert and chris they would go to me a lot
for the classes because it was
new it was fun now it’s not fun
it’s still fun it is yeah i just have a busy
schedule now you do you do deb said i missed
the amount for the brown sugar how much please
three quarters of a cup three quarters of a cup
a half cup of flour a half teaspoon of pumpkin pie
spice and four tablespoons of butter softened okay
so you can see how this is you don’t want to over
mix it because if you over mix it everything’s
going to look like that it’s become really wet and
then you’re going to kind of have to go like this
and just kind of piece it out but this is still
nice and crumbly so it’s not going to do that
i want this to come out and be nice bakery style
crumbs where they are if you want to make nice
big crumbs you kind of just break them big pieces
just like that see big clumps like that joe next
how long in the microwave to soften the butter uh
for for one stick i would say about four seconds
that would be really it uh when i know i’m doing
the class i just seem to take the stick out about
an hour hour and a half ahead of time especially
now we’re gonna be starting to turn that heat on
uh it’ll be enough time let’s see uh tracy said
hi rob happy birthday thank you tracy neil said
put extra for jackie he knows his memory neil neil
you have a good memory too see how these nice big
crumbs are okay darlene said happy birthday chef
rob thank you for taking the time on your birthday
for a facebook live i attacking a technical
difficulties oh thank you so much for telling
me i’m sorry you had the technical difficulties
please after the class just go back and you can
watch the parts that you did miss okay because
the whole thing’s on there and you can re-watch it
and for all you libraries that join every month
and join today please keep this up uh as long as
you want keep it up there for your patrons and
you can go back in another month and reshare it
to your page and it’s just like a brand new
video for anyone else that’s never seen it
jx can you substitute apples or other fruit if
you don’t like pumpkin and follow all the other
parts of the recipe no for this recipe i would say
you’ve got to come up with like a whole new base
okay because the pumpkin just gives it so much
body that apple is a whole different texture
okay if you were saying sweet potato something
like that do a sweet potato cake you could do that
so maybe you like sweet potato but apple that
balance wouldn’t work could you make the same
type of crumb topping absolutely i want to just
hold this up show everybody those nice bakery
style crumbs i want to show everybody what it will
look like when it comes out of the oven okay so
you can see it does get a lot higher okay it
is really nice crumbs on here if you could see
it’s like a little soft which is perfect but my
finger won’t sink in there so i do know it is done
okay rebecca x do you grease the sides of the
pan also yeah i just gave it a quick spray but
since you have the the butter wrapper you could
just take the butter wrapper or maybe even dust
it with a little flour and that would be
fine as well nealex what about applesauce
applesauce no that wouldn’t work you could always
like applesauce is usually substituted for like
almost like a vegetable oil or canola
oil in a lot of the cakes or breads
or muffins for that heather said that
looks delicious and emily said yummy
thank you so let me swing back and we’re going
to put all three of these dishes together okay
so everybody this right here is the soup
okay this is the autumn garden vegetable soup
and this is the harvest pumpkin crumb cake and
you could put whatever nut you like it whether
it’s pecans or walnuts any of them in here again
don’t forget this freezes really really well and
then this here the chopped fall salad with apples
and has cranberries and apple cider dressing
to it too okay sorry chris is unbelievable i
when i went around i knocked out the plug and
he’s just so good he can multitask he turns off my
soup while doing the camera can’t replace him yeah
no you can’t he charges a lot though so if anybody
out there trying to get him one cake a day yeah
one what one cake a day one cake today yeah let’s
see i’m gonna put this over here and if anybody
any questions or comments please let us know and
to all you libraries on there i don’t get to talk
to every single library while covert was going
on really strong we talked a lot on the phone
but i want to let you know with these facebook
live videos i always suggest this too because
you have this now you can put this uh on your
facebook page as long as you like you know how
you do movies in the library you can do a cooking
day and hand out the recipes as well too so there
are different ways for you to use this uh as
well too okay frankex is that your birthday cake
it is until i see anything uh else maybe come in
the house so if nothing else comes in the house
yes it’s my birthday cake
but i have a feeling it’s not
it’s hot uh yeah we’re getting a bunch of
people saying happy birthday and thank you
uh someone next where’s the soup recipe all
the recipes you can get from your library or
if it’s not there you could always get it
from our page that we posted it yesterday
again any of you libraries that are out there if
you don’t get the recipes within like two months
of the program email me because i have them out
that early to you i will you should have all of
november and december out there now and i will
be sending january february and march out to you
shortly okay and you’ll have all the photos and
recipes okay because i know newsletters are due
soon right so uh everybody thank you so much
uh i will see you before thanksgiving but uh
please visit all the different libraries
that you see on here today because each
library offers so many different things and
when it’s virtual you can go to each library
okay and it’s really wonderful like that okay
because virtual is here to stay but it’s always in
person so go ahead chris anything else a bunch of
people saying thank you and happy birthday thank
you everybody thank you so much glad i shared
the birthday with you have a great day bye-bye
i’m a three-feet batty that deserves to be treated
like a queen today i’m going on my first blind
date dating with dwarfism is very different
obviously than the average person i’m curious
as to how he’s going to react hello how’s it going
hi how are you good how are you today i’m going on
a blind date and i’ve never gone to a blind date
before in my life so i have no idea what to expect
but yeah i’m excited i was born with a rare form
of dwarfism called cartilage hair hypoplasia
i’m only three feet and typically other
types of dwarfisms are a lot taller than me
i kind of just look like an average size
just like smushed together um everything’s
like proportionate except my legs and my
arms high school was the hardest kids were
having crushes and it was all fun and games
but nobody wanted to date the little person
all the guys were like you know i date you if
like you were taller or they like i had a secret
relationship for about six years which is
terrible he didn’t want anybody to know
for me i’m curious as to how he’s going to react
i can see people’s reaction before they actually
say anything so i think that’s what i’m more like
curious about so right now i’m on my blind date
and we’re at a mexican restaurant i’m kind of
nervous now as i get older i realize that just
someone that’s like genuine and honest and loyal
is like a huge checklist it’s not easy to find
my name’s brian sullivan i’m 29 years old and
i’m a musician about my date i don’t know much
about her i just know that she is a little person
and she’s looking for love a lot of love big love
so i’m here hello hello how’s it going hi how
are you good how are you fantastic i’m jonna
jonah i’m brian brian nice to meet you how are
you doing today good good it’s another good day
i kind of hope that he like i don’t know
if like no reaction means good i think
probably just an open like like it doesn’t matter
it’s just who you are it’s no big deal so what’s
up we’re gonna get some food some drinks yeah i’m
good i’m good i’m trying to drink a margarita all
right sure here we go i know how it goes they say
you buy two the third one’s five dollars off so
we might be able to share that last one give me
two straws actually don’t drink oh you don’t no
okay beautiful yeah i love it i’ve been sober
for about almost five years congratulations
thank you congratulations i don’t want to no
no it doesn’t bother me okay it’s all good i’ve
been around it i love it yeah i love it is there
any reason in particular why you stop drinking
obviously it’s good for you not to drink so you
know um it just kind of got out of control you
know um you know living in a world that doesn’t
accommodate little people is hard i did struggle
with an addiction of drugs and alcohol um which
i’m now sober through all that like here i am and
i’m feeling good about myself you know can we get
two waters yeah i want some lemon in the water and
then can i get a maybe a strawberry margarita
strawberry margarita yeah i’m sweet like that
i do love like if we have the connection of
like music because i love just like blasting
and singing songs in the car life is music that’s
what these tattoos are so you got the microphone
here the tattoo says my music is
medicine and then love city is
