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Home Reviews

Autumn Feast Festival: Baking and Cooking Festival with Chef Rob (Aired live 10/23/21 MonCoLibrary)

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October 29, 2021
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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

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