Singer and Cook Taste Eat host Michelle Branch shows Shira and Tyler how to prepare her special kale salad with candied pecans.
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00:00 And now joining us in the studio, Michelle Branch!
00:02 (applause)
00:03 - Hi!
00:04 - And I love our little table.
00:05 This is a first.
00:06 - I know.
00:07 - This is professional.
00:08 - We're ready to make a delicious meal.
00:09 - We're not messing around.
00:09 - Courtesy of you, so thank you.
00:11 But this is a healthy Thanksgiving treat, right?
00:13 - Yes.
00:14 - You have your turkey, you have,
00:15 what's your favorite dish?
00:16 - Stuffing.
00:16 - You have the stuffing.
00:17 - Yeah.
00:18 - And you can be unhealthy, of course,
00:19 and that's what it's all about,
00:20 but there are ways to include dishes
00:22 that are good for you.
00:23 - Yes.
00:24 - Right?
00:25 What do we do first?
00:25 - The first thing you wanna do is you're gonna
00:26 mix some of these pecans, and this is
00:28 really, really easy to do.
00:30 You take pecans, which are right here.
00:32 Hello.
00:33 - There you go.
00:34 - Pecans.
00:35 - Ooh.
00:36 - Delicious.
00:36 - And you're going to coat them with
00:38 some egg white and some cayenne.
00:40 - Yeah.
00:41 - And then you're going to put some
00:42 powdered sugar on them.
00:43 - So once you have the pecans and the cayenne,
00:46 cayenne, I know someone named cayenne.
00:48 - Me too.
00:49 - Cayenne, red pepper, you mix it up with the egg whites.
00:52 - And then you're going to put powdered sugar,
00:54 coat this with powdered sugar,
00:55 you're making kind of a glaze.
00:56 And we have all the measurements on cooktasty.com,
00:59 so you don't have to follow us.
01:01 - Can we show a close-up shot?
01:02 - They're very delicious.
01:03 - Look how beautiful, don't look at my white hand,
01:05 but they're really nice and they're sugary.
01:10 Oh my gosh, these taste so good.
01:11 - You can store the pecans in an airtight container
01:15 and use them for other recipes.
01:16 - Or just eat them alone.
01:17 - Or just eat them.
01:18 - No, I eat them.
01:19 - They're good snacks.
01:20 - With a glass of wine while watching TV like I do.
01:22 We have this beautiful, beautiful kale here.
01:24 And preferably Tuscan kale if you can,
01:26 but otherwise just any kind of kale.
01:29 And you're going to cut that into 1/8 inch slices.
01:33 - Okay.
01:34 - Which kind of look about, let's see,
01:36 kind of, you know what, sometimes they sell at stores.
01:39 - So you want to cut it 1/8 inch slices?
01:41 Or just rip them?
01:43 - You can rip them, you can rip them.
01:43 - You can rip them too, right?
01:45 - We're kind of not in a kitchen right now,
01:47 but you can also tear it.
01:48 - So we do that, so while we do that,
01:49 why don't you tell us how we make our dressing?
01:52 - Okay, so our dressing is really simple.
01:54 It's basically vinegar, which you can use red wine vinegar
01:58 or Banyuls vinegar, which is this kind of
02:00 French wine vinegar, but red wine vinegar.
02:03 - So let's mix it, so let's put a bit of red wine vinegar.
02:05 - Okay, you need a quarter cup of this.
02:07 You just, you're adding about two tablespoons of honey.
02:10 - Okay, and what does that just makes it more,
02:12 it seems like you--
02:13 - Sweetness.
02:14 - Sweet because--
02:15 - Sweetness.
02:15 - Sweetness with the dressing.
02:16 - It's all about balance of flavor.
02:18 Just gonna do this, I washed my hands, I swear.
02:20 - Oh, I'm sure.
02:21 - It's fine, we know you have clean hands.
02:23 And then we're gonna do three quarters cup of olive oil,
02:26 and then that's the dressing.
02:28 It's stuff that you have in your pantry already,
02:30 but like I said, we want people to try to make these meals
02:34 at home and we really, you know, some people have a hard time
02:37 reading recipes and just going off of a textbook.
02:42 - Yeah.
02:43 - So we're showing you, much like how you guys
02:45 are on the show, some people like to see it visually.
02:47 - Oh definitely, well yeah, the site has the actual recipes
02:50 but it's also, it's very video based.
02:51 - Yeah, and also, you know, we want people to write in
02:54 with their questions and ask us for this kale.
02:56 - You need to see this.
02:57 - Yeah, it looks really good.
02:58 - I know, if we can show this, it's gonna fight.
03:01 No, you can't really see how beautiful it is, sorry.
03:04 - I'm salt peppering this by the way, if you're wondering.
03:07 - It has this beautiful yellow appearance to it
03:10 mixed in with the oil and the shallots.
03:12 - It's really simple.
03:13 - Yeah, it's very simple, so let's pour that in right now.
03:15 - So usually this would be in thin strips
03:17 but we're winging it.
03:19 - And maybe, who's gonna have the first bite?
03:21 Tyler, I think.
03:21 - I will because those were my hands, so that's fine.
03:23 - Yeah, he's gonna have a bite.
03:26 - Here we go.
03:26 - This is really good.
03:27 - It's actually really good.
03:29 - I'm on social media a lot, I feel like it's such a great
03:33 way to stay in touch with people.
03:34 You know, when I'm out on tour, I do a thing called
03:36 tweet and greet for meet and greets.
03:38 - Oh really?
03:39 - Where I'll see who's at shows and it's just a way
03:41 to kind of bridge the gap, so I love it.
03:43 - That's awesome, how does a tweet and greet work?
03:45 - If you're at a show, I'll tweet before a meet and greet,
03:48 I'll say, "Hey, who's here?"
03:49 And first, you know, five people to write back get a pass.
03:53 - That's fun, I love when pop stars do that,
03:56 they take time to interact and I think that's important.
03:58 - All right, well you can find this amazing dish,
04:00 go to cooktasteate.com, trust me, this is really fabulous.
04:04 Much more though on the site, this is just one of the
04:06 little things.
04:07 - This is just a little sneak peek, I mean we have
04:09 everything from salads to full blown, you know, dinners.
04:12 - And for Thanksgiving, this is definitely a great dish,
04:14 so cooktasteate.com.