 Thank you for coming to a zucchini. We're doing zucchini burgers zucchini casserole and zucchini soup and I made notes for myself to thank the people that I should thank I tend to forget I'm very grateful for all of their help, but I tend to forget Francoise Pitzner Peggy Watson I know that I know that I'll come back to you Faith Gruber and Sue Garsky and and craft and Janet Ray and craft and Janet did the tables aren't they gorgeous and Then of course Lindsay who runs the cafe here. She's the sous chef today So after we eat all of our zucchini or I've made the zucchini Lindsay's going to tell us and show us what Pulled pork tacos pulled pork tacos with homemade kimchi Kim. All right. All right. I Wanted to thank Laura Tim from the Art Center for Helping Robert and his wife from UW. Sheboygan Green Bay. Remember we're being filmed So Robert, how do they see the show 11 o'clock on Saturdays saying I know but how do they find it on there? So you can see it now. I will tell you an interesting thing about this So I figure you know, there's 12 16 people who watch that and I'm one of them but I've heard from from the staff that a couple of states in New England have taken the show So don't you don't you know good Sheboygan that it has to be so entertaining We're very casual here, and you know our Sheboygan accent has to be so Interesting for them to hear compared to the main accent now my Diane who lives in a little north of San Francisco And she's gonna be 60 years old. Oh my god. How can that be anyway? She lives in a little community of maybe 300 people and one of the people there that she met 20 years ago is Claire Patak Claire Patak has a cookbook called Violet. She has a bakery in London named Violet and the Violet bakery makes cakes for the Queen So anyway, I was talking with Diane in her little town north of San Francisco and Claire was visiting and She was interested in hearing about Marilyn's cooking class. So we're going international I love that now in the back there's Liz Giovannetti and her son Tristan and Liz and I started the cafe at the Art Center When they started the cafe at the Art Center in the year 2000 She and her husband and son live in Atlanta now But they have their vacation home in Sheboygan and they're here right now Tristan just finished an Eagle Scout project putting a bench Flowers from the senior center were transplanted and a bike rack on the walking trail behind the old wigwam Factory, which is now what's that called? Hops Haven. Yeah, okay Thank you, Liz. Thank you Tristan Okay, who did I forget I? Think I think I'm Judy Clark's in the kitchen. Okay All right, let's start with the soup. Who would think it could be so easy trim off the little butt end and this end and then you Into the soup kettle. I have lots of soup made this one won't be done in time. So we cut the Cucumber the cucumber, right? I Sometimes use wrong words. So just call it to my attention if I forget Some bacon you have your recipe raw bacon and this happens to be The one that was on sale. I need my big knife Yeah, and just put it in here and then some water and Some onions which I do not have so I'm going to put in Yeah, and then another one like well, this is enough water Some onions these are dried it cooks in about 45 minutes an hour Until it's soft That's it Then after it is cooked and it is soft let it cool then you can put it in your food processor or blender Like this to puree and this is a fabulous blender Oh my god, but not when it's hot because you know what happens if you put hot liquids in here and try to blend it You'll have it on the ceiling So you let it cool Before you do that or if you want to do it Immediately use the handheld blender that takes a lot longer with this to get it smooth after you've It's cooled you put in the bouillon cubes like it says Put in the consomme like the recipe says and why consomme because this can is extremely concentrated Extremely concentrated in flavor. So you put it in there Then knock it up a couple more notches With some beef bouillon cubes You're gonna be amazed how delicious it is. I tried it not thinking it would work and then I tasted it And I said who would think zucchini soup could taste this good And if you don't think so, don't tell me Over there we have a lot of condiments and the condiments can be put on to your bowl of soup or Your casserole, which I'll demo or Your zucchini burger. That's what all the condiments are for you choose the condiments and Onto which food you want to put them Any questions about the soup because I'm not doing much. I'm just talking about it mostly You can see it is Not fancy You don't have to mince or anything. You just and even you can put in chunks of onion Because you're going to puree it later. I Suppose you could put in a whole onion if you wanted to but it would take more puree Any questions about the soup? Now you notice we have no recipes for zucchini muffins or zucchini bread Every one of you have made that many times you do not need me to tell you anything new to make the casserole Ground beef or ground turkey the one I made today that's in the oven in the other room has a ground turkey in it I have no meat in here. I'm going to put in Again I used all the fresh onion in the zucchini burgers, so I'm going to put in some dried onion carefully measured Some garlic Put you look in the oh never mind. Here's the garlic Cloves of garlic if you don't have cloves of garlic don't let that stop you you can use garlic powder It's not exactly the same, but it's almost the same. I and I work under the Rule if you have to do perfection you don't get much done in this world at all and some salt That's I'm browning all of this with that meat. That's not in there then we add Some corn and a can of corn that's drained Or or I took these out of my freezer So let's cut some of this and I put them in either water or the microwave Cook them wrap cool them wrap them That's great just like that. Okay. Yes The oven I mean a microwave oven. I'm sorry Yep, oh regular oven. Well because that would be so drying you would have to maybe put them into a Roaster with a lid Because you want to cook the corn, but you're not doing a corn roast like you're going to eat with the barbecue but I have done just When I had the graduation party for Jay gosh, he's going to be 49 my god Brought fry of course we did roasted corn and what I did was I had two big Roasters in the oven filled with corn on the cob with all the husks everything on it And then I let them steam because it steams if you put them in the oven like that Take them out put them next to the The quart jar Three fourths filled with water and a pound of butter melted in it You dip the corn in there pull it out and the butter stays on the cob of corn and you have that tail to hold on to to eat But you still better be outside because you know you're drippy and some Let's put this zucchini in there Lindsay can you give this a stir and I will put in we put in the corn Let's put in the beans garbanzo beans and of course it has some liquid here. So That cup I will if you give that cup to me. I'll put the liquid into that cup This is a record a record a recipe from Vicki Vicki Vicki okay Vicki and She cooks at the synagogue and she made this for the synagogue they loved it So I said well, it's a synagogue loves it will love it and besides if Vicki made it, you know, it's tasty tomatoes and The diced tomatoes that Are Italian Kind of will break up a little bit But they'll still be diced the American ones have what in it Something to keep them firm and no matter how much you cook the diced tomatoes that come from Del Monte or something Those diced tomatoes will stay diced. They will never become soft ever So take your pick what you like. I Pick the ones that will soften somewhat. Oh, and you know what? This is chili ready dice. This is one not even what I was expecting. I thought I had taken the diced tomatoes But it'll work, you know, it'll work Dice green chilies I use the mild you can use the hot if you'd like I Used to love the hot But now I like the mild And of course it works better with a can opener that isn't quite so old We've got it. Look at that. I put in the corn to put in the beans We've got the pretend make-believe turkey or beef in there or The tofu meat that would work too Chili's cumin. Let's do cumin and cumin tastes smells like Chili powder and It also smells like curry powder and why do you suppose that is there's lots of cumin and chili powder And there's lots of cumin and curry powder chili powder Oregano I did not have oregano at home. So I brought some basil someone had given some basil to me. I dried it and put it in there Now to me basil is a little milder than oregano oregano has more punch. I like them mild paprika the Hungarian paprika Oops or the smoked paprika zucchini So you can see it's ready to eat just like that and cheese any questions on the casserole and We made more of it. Yes No, do not unless you have a real big one if you then it's really tough then you have to peel it But the small ones Peel and all please and keep the peel. Yes, and I did wash them this morning. I did I did casserole Okay, I bet some salt and pepper would help Let's test it. Let's see. Mm-hmm. It tastes good as it is Lindsay see what you think Somebody here want to try it too and give me their opinion Good All right here Go around Robert Yes That's the zucchini is raw and it can be quite raw when you're finished. It does not have to be cooked Why don't you come and taste it and you'll see we put the zucchini in there what five six minutes ago at the most Correct It's ready to eat isn't it it's ready to eat the soup is cooked zucchini Chunks this is the grated zucchini. I'm gonna keep it put this on Warm You I eat it at home with a fork or a spoon and I do put lots of condiments on top Just to make it extra fancy. It does not need the condiments, but I like it This is not for the soup. Nope. The soup was just the raw zucchini The raw bacon the water and the onions boiled together And then the consomme and the bouillon cubes added. That's the soup This is the casserole Usually we think a casserole should go in the oven, but it's fine in this electric skillet It's ready now It's ready now now we added cheese to the one that's in the kitchen So we cooked it long enough so the cheese would melt and it was plenty warm They're bringing the burgers. All right, let's get this out of the way That's fine. Yes Yeah, I grated the zucchini into the casserole. I chunked it into the soup I grated it for the casserole And I grated it for the burgers that we're going to talk about next and of course I put all of the grated zucchini Into the burgers and the casserole. I forgot to save some To show you the burgers so pretend I have More zucchini here and the zucchini grated zucchini grated zucchini Some flour Some eggs some onion salt pepper to make it flavorful Make a patty Put a little flour on it egg and panko crumbs now this morning the volunteers discovered that was a sloppy sloppy mess Because the zucchini I had grated ahead of time and it was kind of wet So if you grate it ahead of time squeeze it out So with their wet zucchini they did not flour it and egg it They just rolled the patties in the panko crumbs. Do we all know what panko crumbs are? That's the breadcrumbs that are really nice and crispy Or you can use breadcrumbs or you can use saltine's crushed or ritz crackers crushed any kind of anything just to get a nice Crust on them then you can fry them in olive oil and butter Now to make zucchini burgers for 50 people We did not fry them in skillet We made they made the little patties Put them in the panko Put them on a big tray with lots of oil on the bottom olive oil and vegetable oil Put them in the oven and bake them till they were crispy and done So you can do the same thing at home. You do not need to fry them After they were completely done on the bottom right And now they're nice and firm Because you do know making a zucchini burger is going to be sloppy or frying pan We're all cooks. You know that would happen So with a sheet tray at home Or cake pan with sides on it Put a little a layer of oil on the bottom Put the patties in there put them in the oven Oh, what did we do 375 for 20 25 minutes something like that Does that make sense and zucchini burgers again all the condiments that you want We've got cheese sour cream ketchup mustard black olives And also some pickled onions and pickled peppers that I made at home So I'll heal like that Does any of that have any questions? And because I used all the crumbs In everything else I was going to tear up this bread to put into this pretend zucchini burgers Sometimes I get ahead of myself or behind Okay I'm going to get this off of here. Oh the stock. Yes. Yes. Thank you, Lindsay I'm going to show you how to make stock Vicki is going to put all the I save the onion peels the carrot peels the broken parsley the garlic Yeah, bones. That's a pork bone corn cob Add some flavor to the stock She's been collecting for a while. She likes to make a lot of stock. I do. So those are more bones Sometimes I have plastics have bags and started plastic bags. Well, I know where this all came from This was from Russia Shona Shona that you cooked at the synagogue. Yeah all the Lot of onion peelings and carrot peelings Now my freezer does get full of all of these peelings and ends And the garlic they end up not using and the ends of the parsley But it makes parsley it makes great stock We're not going to cook it here. I'm going to take it home and cook it Because I'm not going to slosh Lots of bones Yep bones Chicken bones rotisserie bones pork chop bones beef bones If you want to pure just beef then you'll have to use just beef But I don't I just boil all the bones and all the veggie ends I have And then I let it cool and I take out all the Bulk and I have the broth left now it is cloudy If you want clear broth Like you get at the grocery store, then you've got to do egg whites and all sorts of things I just leave it cloudy. I put it in quart jars in the freezer and then take out The quarts of stock as I needed So how long do you save all your stuff before you can get enough to make stock? This was knowing this class was coming. This was probably Four or five maybe six months Yep, that's exactly what I do. I put it in the freezer I took this all out of the freezer this morning And some of it is still frozen Yeah And a lot of onion skins work great. Yes I strain it. Yes, I do So the bulk is gone Right And this she will be taking home and making stock. Yeah What about this yep, okay, this is Onion ends celery ends Up six or eight quarts This is so full and I put in enough liquid so that I can see it And then I let it cook it afterwards or halfway through and if it seems bland Then I'll put in some salt and pepper If it still seems bland Then you use some bullion cubes Because at the end we I wanted to taste good But And I love making stock. It's kind of making good food out of garbage Right Okay, Lindsay and Lindsay provided her recipes too. Are they on paper? Okay I don't know if you were there. Yep. Are we there? So on your sheet This is a photo two-day process that we do this pulled pork. So we have For in the cafe we have big butts of pork But obviously in the story you'll probably have like a five five pounder And the butts and the shoulders work the best not the tenderloin Correct because the tenderloin is too lean and it gets tough and dry But the butt the shoulder is the shoulder And the butt is the piece of meat that butts up against the shoulder So we like the the butt with the bone in it because it's going to give you more flavor when you're roasting it So we start with our dry rub And you can see all those ingredients. We just mix into a bowl and then with the pork But we make deep cuts into the fat cap So we get all of that rub inside that pork and keep the fat on it Keep the fat on it. Absolutely Then what we do the next day we let that sit overnight and then the next day we roast it and in your roasting pan we put Apple cider vinegar that helps break down Or the juice left over from all your deal pickles. Okay Go ahead. That's good too. Yep. Um apple cider Chipotle peppers is going to have a little bit of a kick to it And then also um some water because it's going to cook in the oven for At least six hours And then take it out Break it all apart let it sit in those juices Because that's just more flavor added to it the longer it sits in the juices more the juices sucked up into the meat Then we make our sweet chili garlic mayo Super simple. We get this It's called may poi. It's sweet chili sauce. You can get it at the union market Mix this with some mayo and you have your that's perfect easy peasy Then we make house made kimchi kimchi is a korean cabbage This is what it looks like and it is spicy What I do is I take napa cabbage And I soak it overnight in salted water That that makes it limp and um Easy to break down when you add all the other liquid to it Then the next day I cut it up and I add grated carrots um daikon radish scallions cilantro ginger garlic and sambal sambal is a A garlic chili I can bring that with me, but you mix that all together and let that sit for at least a month All those flavors Okay, it's it's a punch if you like spicy it's spicy So then we assemble the taco as we just get a flour tortilla or if you like corn tortillas, that's perfectly fine They're harder to handle right exactly You put your pork in there you put your sauce some kimchi and then we sprinkle some cilantro on top and then you have your taco So I will make some up so everybody can try it It is going to be a little spicy. So I maybe I'll put this kimchi on the side Yeah, yeah, you don't like spice. Yeah, but Yeah, yes In place of the chipotle for the um, you can just leave it out. You can just make like a sweeter grub I in the past I took out the chili the The chipotle peppers and I added more sweetness So I did like rose an apple in there with the apple cider and the apple cider vinegar You put a little honey in there You can do anything. Okay And still put it on the bun. I mean on the tortilla or you could go on the bun. Yeah, absolutely Roast a pork butt add some flavor and start eating And then you can save that pork But bone for your stock. Yeah, and I'm guessing That pork fat All gets broken up back into the meat. Correct not discarded. Right That's up to you. I always put the when I do a beef roast or a pork roast and I have it on as uh Creamed on toast or in a bun. I break up all the fat and mix it with the meat. It's like butter. Oh, yeah Now some cardiologists might disagree But I'm We broke it down a little bit. I mean it's still a lot for the home cook, but It can go in the freezer again. It freezes very well