cooking in french
we've sampled some great stories about communityfood systems in michigan and now it's time to find out how you can make something freshat home with some local ingredients from your farmers market. i'm olivia courant and this is fun in 5. todaywe're here at the allen street farmers market and i'm here with my friend katie fritz andshe's going to talk to you a little bit about what we're going to do here today. when i come to the market, i like to lookaround and see what they have in season that day. so we're going to go look at all thedifferent vendors and i'm going to pick out a few things that look good and then we'lltake them back home and cook them.
i was looking for asparagus today but we justmissed it. it's sold out. but we found some kale instead and something i just learnedhow to make is kale chips, so we're going to make those today. so what is kale? kale is a dark green and it's really goodfor you. it has a lot of antioxidants and vitamins and minerals. it's a little bit tough.it's not usually -- and a little bit bitter if you eat it raw. so it's usually eaten eithercooked or if you... it's called massaging it. [laughs] and it can make some of the bitternesscome out. so it's sometimes used in salads raw.
and to make kale chips we're just going toneed some olive oil and some salt and pepper. that's it. so i preheat the oven to 350 or 375. it doesn'treally matter when you're roasting vegetables. once you get your oven preheated you wantto wash the kale. so you can do that by putting it in a bowl of salt water is a good way towash vegetables. but i'm a little bit lazy so i'm just going to rinse it in the sink.just making sure we get any dirt or bugs off of it. so i'm going to shake that off. put it onsome towels. just trying to dry it off a little bit. it doesn't have to be perfectly dry.if you have a salad spinner you can use that.
the next thing, you want to tear the kaleafter it's rinsed into bite sized pieces or a little bit bigger. they don't have to beteeny tiny. manageable pieces. and you want to take the stems off because the stems arereally tough and hard to eat. like that much stem is okay. so now we've got a bowl of manageably-sizedkale and i'm going to take some olive oil and drizzle some in there. you want to bepretty generous with the olive oil so that the kale doesn't burn and it also gives itgood flavor. so i'm just mixing it all up. i'm trying tocoat as much of the surface of the leaves as i can. and it feels like i've got a goodamount of oil in there. if it didn't then
i'd add more. so now i have a bunch of oily kale leaves.i've lined a tray with parchment paper. it's really helpful to line a tray with foil orparchment paper when you're roasting vegetables because otherwise your tray... you can neverget it clean again. this makes it much easier to clean up. i'm going to spread it out as close to singlelayer as i can. okay. that's probably good. i don't want to do it much thicker than that. now the next step is to put salt on them.this is what makes them extra delicious. you could probably add pepper as well, but i'mgoing to go minimal this time and just do
salt. alright. so i was pretty liberal withthe salt. when you eat chips you want them to be salty. and i'm going to put it in theoven. those need to stay in there for about 10 minutesuntil they get crispy. we'll check them in a little bit. some of the edges might startturning brown and that's okay. i think the kale chips are done. i don't wantto burn them. see how they look pretty dry and crispy in most places. i'll prod themwith a spatula and see. yeah. that feels right and they're making the right kind of sound. so we'll let those cool and then we can eatthem. alright. there we go. i'm olivia.
and i'm katie. and this has been fun in 5, 4, 3, 2, 1.
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