 Let the games begin. It's nice to see you here. It is so nice to be you to be you here Yes, how is that we start well? nuts today we're doing walnut Burgers it could be other nuts, but it is walnuts We're doing Marco Polo pasta, which is a Julia child recipe. Where's yep. Thank you Love Julia. Let's see when what is the copyright of this? What's? And I have well, I purchased it in 81 copyright in Well, no her other ones were 61 and 70 Julia nothing ever shook up Julia and That Marco Polo pasta, which is spaghetti and which I have cooked ahead of time You know how to cook spaghetti and I have coated it with a heavy garlic sauce Yes, and then we will add lots of other ingredients to it The nut burgers you have the recipe. I'll make a mixture to show you how it works and how Sloppy it is and how you need to add other things to it to make it a bit more firm We will do the we have white chocolate nut bark with pistachios and cranberries One batch I made with the cranberries and the pistachios With the chocolate so you'll be able to see that and the other Recipe I made white chocolate and topped it with the pistachios and cranberries either way either way and then I Think most of you know the simple simple recipe of peanut butter cookies So I made those one cup peanut butter one cup sugar One egg One teaspoon vanilla That's it now. I think I wrote on there 10 to 13 minutes Well, it's more like 18 to 20 minutes of cooking. Oh It isn't okay. Add the egg one cup Yeah, one cup peanut butter one cup sugar one egg one teaspoon vanilla pinch of salt thank you for saying that and Bake longer now. I like my peanut butter cookies kind of dark Other people like them light and squishy both ways are correct All right, we have here Jackie bar both that I called Vicki this morning Thank you a lot of problem and pig Watson who I call Sue Francoise pizzeria I always have correct and faith gruber and of course Do we know Josh? Josh drossel our physical fitness? Thank you. Thank you. Thank you and of course. Yes and craft And craft made the table decorations Janet Ray have put them together raw peanuts Geranium Oh heat That has a register below the window, yeah, okay So we'll have yellow flowers in our yards or in our planters And Take not the shell the insides, right? Yes Thank you and that is amazing where did you find this large bag of raw peanuts? Okay Do the gardeners know any gardeners know do we have to keep these sorts of things open to the oxygen or can we put them in plastic bags I Have no idea Thank you Thank you and also on the back On the back of your beautiful decorations tell what's on the back there. Okay. Thank you and thank you Okay Let's start making the nut burger mixture We'll put nuts in here and of course if you want them to taste extra good you toast them Or not it's up to you So we'll pretend this is on and I'm toasting and of course the reason I'm doing this is to show you that I can flip them That's all it's for Alright into the food processor. We will put a half cup of nuts This is walnuts. Of course you can use any nut that you have Half a cup of walnuts and half cup of seeds I do not have half cup of I think these are pumpkin seeds, but we'll put all of these in and Then we will add more nuts How did I decide to do nuts for this class? I had so many nuts left from Christmas You have them on the table there and the nutcrackers are from my parents and grandparents Nutcrackers reminds me This beautiful nutcracker For I think it is black walnuts that are the toughest aren't they and hard to find well It works it actually works Vernon Jorgensen 201 West Vine Chippewa Falls, Wisconsin. That's my dad. Oh nice dad. He was a nice dad Okay, back to the nut burgers. We put in the Did I put in the extra nuts? Thank you. All right a can of white beans Most of the recipes call for draining. I want to use this liquid and It says great northern beans and I call them white beans But it's the same thing and of course you can use pinto beans You can use any sort of canned bean you want you could use Porcans beans. That's what my mother would have done And some onion and I double-bagged it because the aroma this building yesterday smelled very aromatic garlic and onions a Little bit of parsley. Let's get could you put some of the parsley out of there? Just a small handful will put into this Dried basil, which of course I forgot. Let's put in some fresh That's it. Oh yeah and grab some basil, too We will have basil into the Marco Polo pasta But I'm waiting until the end to cut it because you know what happens with pre-cut basil. It turns colors Doesn't hurt anything, but it is not as attractive Okay basil So I saw us for flavor and again kikoman made in Wisconsin carefully measured One egg Now this is the trick. This is the food processor. I keep in the garage. I watch I watched it Because it is hard to engage it to make it work. Let's see if I can do it today. I did okay. Here we go For a little while. That's it. That's it now You can see this is Kind of sloppy and it does need to rest overnight But in order to make it glue together better rather than having a Sloppy mess on your griddle or a sloppy mess in your oven You can add Crumbs and I like the panko, but I have used rice crispy crumbs cornflake crumbs But you know it works the best and you know you have to use the scissors it says tear here It doesn't work with anything Potato flakes mashed potato flakes Makes it thick quickly So let's put probably a cup full in so at least a cup full of crumbs or Mashed potato flakes to make it thick enough to remain burgers and this morning When they were making these burgers on the griddle and in the oven we had to add more mashed potato flakes It still was not thick enough. So use your judgment Does that make any sense? I didn't put any salt and pepper in but I think The soy sauce. Yes Yes, and then more if you need it in the morning Yep, yep, or if you do not want to make them in the morning You can do it 24 hours ahead the mixture is not going to spoil but in the fridge because it has the egg in it Does any of that make sense? Let me show you one of these You have a glove can you show them one of these they look like burgers I Did a couple of recipes. Oh Good and asked and to come to my house to taste them and see what she thought We were both so pleasantly surprised and what did you say? It's these taste good. Yes, they do and so I took two or three recipes and made my version of it No, no meat. No meat Okay, that takes care of the nut burgers. I picked up the buns this morning at Johnston We will have the burgers here. There will be condiments Now let's go on to The yeah, I need the insert of that one Josh, can you do here? Probably you're gonna need this to get the insert of the pasta, okay? And put it on here It's a two-piece, right? You've got it eventually Where'd you want it right here? Vertically. Yep. Okay. We can take the lid now, I Did not have to show you how to cook spaghetti No, and I did not have to show you how to saute butter and olive oil and garlic together Now I do need somebody To just Josh here. See if this is garlicky enough. Just take it with your fingers needed or do I need to add more garlic? Hey, garlicky. Is it garlicky enough? A little more. Okay. Does it need salt? Okay, so we will use garlic salt then and we have the shaker, but that's crazy I Remember it's only partially salt Okay, we'll give that a stir and Keep keep stay there. Okay. I'm going to have you Mixed together all of these things. What's the first ingredient added to the pasta? Walnuts we have walnuts What's the next ingredient? Okay Black olives I did not need to cut black olives in front of you. You know how to do that Okay red peppers This is the kind Roasted red peppers now, of course you can use the lovely red peppers from your garden and roast them and peel them and use them or And if you have making a small amount a Little jar of the chopped pimento I'll bet parsley is next a lot of pasta recipes are mostly pasta with a little bit of other flavor I wanted this to be Other flavors with pasta added to it and then basil I Think the easiest way is with the scissors as soon as I find the scissors Thank you now you can tear your basil you can chop your basil whatever you like and What do we do with these leftover stems? Put them in the freezer and save them for stock, right? And the onion peel from the onions that are in there and the parsley stems and the garlic paper garlic paper What is that what the outside of the the skin is called? I think you smell basil Okay, and we have another one. I'm also going to put in there Some chives. I had this package of chives at home and I thought that will also taste good in Julia Child's Marco Polo pasta. Why do you suppose? I'll bet in her cookbook She says why she calls it Marco Polo now I serve this a lot when I was catering but I do not remember her explanation of it More basil, but I'm going to put in the chives green onion and The the color makes it a bit more interesting and if it's a bit more interesting for our eyes It'll be a bit more interesting for our mouth and you can do long ones. I prefer the little ones Probably not whole Okay There we go Yes Okay for one I probably use two sticks of butter and a half a cup of or a cup of olive oil for this and this is Three this is four. This is three pounds and that calls for half a pound Okay, so I'd still use a stick of butter and a quarter cup of olive oil And if it's not if the pasta still sticks together add more fat of some sort Because we don't want the pasta to glue together. There is no spaghetti sauce wet sauce to thin it out It is like this I started with the no when I cooked the pasta I drained the pasta I put it in here and added the Garlic sauce to it rested it in the refrigerator overnight Reheated it this morning. Does that make sense what I just said? Okay Alright, we've put that we'll put the lid back on that we'll get rid of all of this We'll save some of this for the do do anything with the cheese. Oh the cheese. Yes. Okay. Good. Oh gosh. Thank you. I Was worried You are absolutely right Classic Parmesan and of course there's fancy parmesan's with flavors and finally grated or The big holes go a lot faster Could somebody continue grating all of this cheese into that while Josh and I go down to the chocolate? And you can use your glove and then just peel this off and then The fat end will be easier to grate But to make it a little more cheesy I have dry grated Parmesan and Can we find a dish for this Parmesan and a spoon so they can add more Parmesan to their Yes, thank you. That's exactly what we will do Sunday, I'm going to make homemade pizza for the family They love that and Nutburgers, let's see who's brave enough to eat one. I know my grandson will and my daughter-in-law We'll see Not my husband. No, no, he won't But as I've always said He does not brag about what he won't eat. He just very nicely says no, thank you Okay, this is garbage any questions about Marco Polo He yes That's right described some kind of pasta like food and That that was the pasta. We know as spaghetti All right, thank you now we know and maybe Julia said the same words, but now we know from you Yes Oh my goodness sakes Next month it's going to the last Friday of April will be Kentucky Derby Kentucky Derby will do Kentucky Hot Browns, which is just an open-faced sandwich with gravy and Grits, but we'll do it with cheese and onions and lots of things And then a chocolate bourbon pecan pie All right. Yes. Yes, and a hat Right and you know the the most appropriate hat Confined at St. Vincent perhaps would be the a bridesmaid hat, right? And Anne is looking for those sort of fancy hats to decorate the tables also Oh, yes, because yeah, Jane at the front desk loves Kentucky Derby and has been there a few times and Has a Kentucky Derby party last month when we did the lobster I talked about The lobsters that that family always made for Kentucky Derby, but they did them outside and no more Funny things happening to Maryland, but they have a pill at the front desk if it does So we're in good shape It is good to hear. All right White chocolate nut bark. I made that now here That's hot Okay, you this is some white chocolate and yep and dark That's okay Okay I'm okay. Yeah Well, that is hot. Yeah, it is hot. Are you want to put it down? We can just keep going good Do we have the quick way do we have a nurse here for your fingers? Okay? No, I Thought the chocolate white chocolate mixed together with the brown is perfectly fine. So it's kind of beige Spread it out Okay, there we go. Thanks Well, I spread it out on foil or parchment Now some of the white chocolate nut bark has the toppings stirred into the chocolate Some of it has it like this with the toppings on top Or I wanted to show you this The little nut grinder you can put it and then you turn it over and it can come out now mother Had this one and of course when she decorated our desserts. Oh gosh, we thought that was so beautiful I'm sure she used Christmas nuts or peanuts because they would be lots cheaper than any of the other nuts this had been Kind of wonky and my husband said I'll fix that and he did he really did I've had it for 60 years. Yes Instead of pistachios and Grandberries I have leftover if you put the cash throw some cashews on top. I'm putting some of this Candied fruit from Christmas on here. I still have one fruit cake left I always save one for myself for my birthday in June The mother always did also so that Marilyn could have her Birthday fruit cake it does it does So you can see it does not have to be pistachios and cranberries could be Peanuts and whatever else But the fruity part kind of Compensates for the super sweet although this is mighty sweet, you know that I'm going to rinse my hand wonderful running water and A lot of you know that your parents lived on a farm pumped the water carried the water Chopped the wood the wood stove. Oh my gosh Mother was so glad to move to Chippewa Falls and stove in the house That did not need wood and a faucet with water any questions about nut burgers Marco Polo pasta Nut bark and our easy peasy chalk Peanut butter cookies. It's ready to eat. It's ready to eat Okay, start Well, you can start any either end that you want. It is all in one roll right now I'm not calling on the tables. You are grown adults