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Cooking tutorials, This tutorial will show you how to Create the Perfect Salad.
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Tom Spillman: Were here at the University of Nevada test orchard, the last thing was going to do today is were going to pick some fruit. We’ve got a couple of interviews this afternoon with some of the local chefs and we want to bring them some nice tree ripen fruit and see what they’re going to be able to do with it for us.
Hi, I’m Tom Spillman from Dave Wilson Nursery. Today were here at Las Vegas Nevada with chef and owner Michael Jordan at Rosemary’s Restaurant and he’s going to show us a little bit, about what he does with fresh fruit harvested this morning from the University of Nevada experiment test project.
Mike Jordan: All right, I’m Mike Jordan here at Rosemary’s Restaurant. Were going to do a little salad for you today with the beautiful fresh apricots that we have, were going to be using a mix of greens, we have some baby arugula. Some beautiful ridicio and a julienne of endive, the arugula has a nice peppery spice to it and a little bit of bitter for me in the ridicio. So I just put all of those in a bowl. I made a vinaigrette by first cooking the apricot slowly with a little bit of sugar, a little bit of champagne vinegar and then I pureed it and I added in a couple cups of extra virgin olive oil to make this beautiful nice vinaigrette. Not too sweet, not to tart just right in the apricot itself to bring its flavor out, so I want to add just enough of the dressing to lightly coat.
I want to season very lightly with a little bit of kosher salt. Be very careful with salads and salt and a little bit of pepper. So I will toss together lightly. I’m going to mound this in the center and I will say to me a perfect salad has a little bit of fruit that has a little bit of ham, a little bit of cheese and a little bit of nuts. So today, I got some somano goat cheese from California, so we’ll just place three little balls. I got some pecans that I lightly roasted in spices that I like to put around the sides and then I’ve just taken the apricots and just naturally cut them into wedges. You can see how tender and beautiful they are, so I lay some of those around the outside. This is actually a prusudo that is made here in America in the state of Iowa, so I like to put a little bit of that salty ham to go with that fruit and I’m just going to put a nice rosette if you will of the ham right on top.
From here I like to—I have what here is a syrup that’s made from highly reduced port wine and I’m just going to take that and drizzle a little bit around the outside. Finally because every salad like a little pepper, we put a little there and a little bit around the outside and that’s our arugula and divan ridicio salad. With goat cheese and spiced pecans and freshly picked apricots.
Tom Spillman: So Michael, this looks absolutely fantastic, you got the fresh fruit, you’ve got the fresh greens, the cheese, the pecans, and the risotto. This is a fresh class salad and I can’t wait to take a bite.
Mike Jordan: Enjoy it.
Tom Spillman: I don’t know where to go first.
Mike Jordan: Yeah, a little bit of everything. You will touch everything in there.
Tom Spillman: The greens and the fruit then pop one of them nuts. It’s absolutely fantastic and tell us what else you do with the fresh fruit in the restaurant.
Mike Jordan: Well we’ve been getting in about 25 to 50 pounds of different things a week lately and what we’ve been doing with a lot of it is turning it into puree and then they become the base of our survey program. And quite honestly people have just been falling down at how vibrant and gorgeous that they are. We’ve been doing salads of course with it; we’ve done a lot with flagras dishes. Flagras dishes love sweet fruit that goes with it, so we kind of whenever it comes in I always grab a bunch of them and pull them aside. It’s been cobblers that’s been fruited, it’s been ice creams and then sorbe’s. It’s been just us standing around the box and eating them, just me and my sushi chefs, so they’re finding their way in everything right now.
Tom Spillman: So have you found that having fresh available local fruit here in the restaurant has helped to enhance your business?
Mike Jordan: Absolutely, because one of the first times we can actually talk about products that are coming right from our city and right from Las Vegas and this is not always the easiest place to grow things in. So the more we’ve been seeing people willing to take a shot at growing the stuff and bringing it to us, I always say “bring me as much as you have and I will take it to encourage the farmers to keep on growing.”
Tom Spillman: Absolutely, that’s wonderful and that’s the main reason that were here this week is were trying to work with the local farmers. Work with the university program and just encourage the types of work that they’ve been doing and finding out what uses they have for the fruit and its just Las Vegas is a great restaurant community. Its really made me happy to see that there is so many people that are open in the good local fresh produce.