Amy Cohen:
I am so excited to share that there are over 200 members of the Brandeis community signed up for this class hosted by the Brandeis National Committee and the Brandeis Women's Network.
Amy Cohen:
A few housekeeping reminders before we get started. Please stay muted and use the chat function to ask any questions that you might have. You can also use the chat function to let us know who you are and where you're joining us from. Please, share pictures of your soups after class on Brandeis regional Facebook groups or with the Brandeis National Committee's Facebook page. We're also going to be taking a screenshot of all the participants making soup, so right before Barbara starts cooking if everybody could look at their screen and smile, that would be great.
Amy Cohen:
Now, it's my pleasure to introduce Madalyn Friedberg. Madalyn is the former national president of the Brandeis National Committee and she is a member of the Brandeis Board of Trustees. Madalyn, it's all yours.
Madalyn Friedberg:
Thank you. I couldn't be more excited and honored to have this opportunity to welcome our class instructor, Chef Barbara Kamp. She's also my daughter. Barbara's a registered dietician nutritionist and she earned a master's degree in dietetics and nutrition from Florida International University. She's an associate professor at Johnson and Wales University North Miami campus where she teaches nutrition and food science. She's also a certified culinary medicine specialist through the Goldring Center for Culinary Medicine at Tulane University and is certified in vegetarian nutrition through Cornell University.
Madalyn Friedberg:
Before she became interested in food service, Barbara received her bachelor's degree from New York University where her fields of emphasis were sculpting and silversmithing. She's lived all over the United States and has a great understanding and appreciation of each region's individual cuisine. She also lived abroad in England where she continued to study sculpture, and in Brazil where she became fluent in Portuguese. Please help in welcoming Barbara and take us through this awesome class. Thank you.
Barbara Kamp:
Hi. Oh, great, unmuted. Thank you for that lovely introduction, mom. I am super excited to be here today and share with you not just the cooking techniques I'm going to talk about a little bit, but really the ease of making things like soup and how ... and I love soup for a lot of reasons. One, because it's easy. I can do them at any time. I can do them the day before. I can do them in ... One soup we're going to do, the second soup, the gazpacho, start to finish, 20 minutes. A really quick way to sort of have dinner ready instantaneously.
Barbara Kamp:
What I also like about soups, especially these two soups, is they don't require really higher level knife skills. I find that both with my students, so day one open knife kit class, "Which end of the knife do I hold, Chef?", that the biggest barrier to really enjoying cooking is knife skills. I see that that's where the struggle is.
Barbara Kamp:
I have a couple tips on knife skills. My first one is avoid them and learn to use a blender. Blenders are great. Don't have to have good knife skills. Everything goes in the pot. Get a blender, you have a super elegant soup. Fantastic way to go.
Barbara Kamp:
The other one is pre-cut items. My local supermarket is Publix, and in the produce section are already cut up vegetables, which I love if your knife skills aren't great. Because cooking shouldn't be tedium, and I think the piece that becomes tedium is a lack of knife skills.
Barbara Kamp:
Then lastly, the other option is to improve your knife skills. The way I always equate it for my students is whatever activity it is you like to do, golf, tennis, ride a bicycle, none of those things did you do the first time you picked up a tennis racket, a golf club, or got on a bicycle. It's practice. That's the piece that I think there's like a disconnect. Like I should hold a knife. I've seen someone cut. I should be able to cut quickly and efficiently as they do.
Barbara Kamp:
I think that practice is a really big one. Even if you've been cooking for years and years, just like my mom who I'm going to pick on right now, who's a horrible cutter, right? Terrible knife skills. First problem is she picks the wrong knife, right? She's afraid of a knife.
Barbara Kamp:
The knife I'm using today, this is an 8-inch chef's knife. It's a pretty standard, multipurpose knife. This is a French chef's knife, and the way you know it's a French chef's knife is because it's curved, right? It has this curve. That curve is your friend.
Barbara Kamp:
When we cut with a knife like this, it's not serrated, it's a completely smooth edge. This knife, what you want is to use the sweet spot, I don't want to cut myself, which is sort of here to here. That's the sweet spot. That is the part of the knife that you really want to use. It's important to pay attention to where you're cutting, like where on this knife blade are you actually making contact with your product. That's really important.
Barbara Kamp:
The second thing is how do we hold a knife, right? The first one is, no, it's not a sword. I'm not going to hold it like I would grip a sword. I'm not dueling. I'm going to take my index finger and thumb and I'm going to pinch, and I will lightly wrap my remaining fingers around. These fingers are for guidance, right, for sort of angle control. I'm holding the knife with this. It's not a death grip, right?
Barbara Kamp:
I see a lot of people like really squeezing, and of course it's too shiny in here to see, but like you don't want white knuckles, right? You don't want to get tired when you're cutting. A really nice sort of pinch, wrap. That's sort of key.
Barbara Kamp:
The action is a circular motion. I don't know if you guys can see what I'm doing, but it is a ... The bottom edge of my knife never leaves my cutting board and I'm rocking, right? I'm going up and around, up and around, up and around. This is allowing the blade to do the majority of the work and I don't get tired.
Barbara Kamp:
The last thing I always want to do when I'm cutting is I want to have a claw. I'm a righty, so my left hand is in this claw position always. Meaning my thumb, my pinkie are inside this sort of cage of my other three fingers. These two fingers are going to make contact with the blade, which is why I can be cutting and looking at you, or the computer, and I have no fear that I'm going to chop off any of my fingers. 30 years of doing this, they're all there, right? The biggest thing is that if I always have contact like this, these two knuckles are always touching the blade, I cannot cut them off, right? It's a rocking motion with these two.
Barbara Kamp:
In terms of practicing, right, softer things are easier to practice with, so I totally recommend potatoes for practicing. I had roommates when I was in culinary school, they learned to love all things potato.
Barbara Kamp:
The first thing I'm going to start working on is an onion. The first thing I do with all produce is wash them, not just because of COVID, but they were in the supermarket. Even before COVID, people are gross, but now they're just more gross and now they can make you really sick. I already washed this and pulled that loose papery outer skin. I'm just going to trim off the growth end and I'm going to very gently sort of shave off this root end. I'm only taking off-
Madalyn Friedberg:
Can you move your camera?
Nikki Mannathoko:
Barbara, do you mind angling your laptop a little bit?
Barbara Kamp:
Go down more? Sure. Hang on. Can you guys see? Oh, there you go.
Nikki Mannathoko:
Perfect.
Barbara Kamp:
Yeah? Okay.
Nikki Mannathoko:
That's excellent. Thank you.
Barbara Kamp:
All right. This is a huge onion. I'm only going to use half of it today for this soup. I've cut it in half. Now, depending on what I'm going to do, I'll either leave this in tact, the sort of root end where all the layers come together, or I'll cut it out. In this instant, I'm going to leave it in tact. It's going to help me.
Barbara Kamp:
The first thing, so now I have this half onion. I have the root end facing to my left. If you're a lefty, the opposite. The growth end facing to the right. I'm going to take my knife. Again, a pinch and then wrap those other fingers. My other hand is going to be with the fingers pointing up holding the onion down, and I'm going to cut across the onion, about sort of we'll say seven-eighths of the way across. Not quite all the way through, but pretty far.
Barbara Kamp:
Now I've cut a couple of layers. Now, depending on how fine I want this diced, I'll cut those layers closer together or further apart. I'm going to also angle the onion to the direction of my arms and not move my body around the onion if that makes sense, right? I'm always going to move my product, not my body. My body always stays in the same position, stranger position.
Barbara Kamp:
Again, I'm going to use this sweet spot right here on my knife. I'm going to slice down. I'm not going to worry about the little bits that are falling out. They're okay. I'm going to come down. Again, I'm going to turn my onion and now I'm going to cut across.
Barbara Kamp:
You can see once I've done that that all my pieces are pretty much the same size, and that's what I care about. I care much more that my pieces are exactly the same size than I care about the size that they are. If they're bigger, that's okay. If they were a little smaller, that would be okay too. But if there were some really big and some really small, what's going to happen is that the small ones will burn before the big ones are cooked. The biggest piece is to have them all the same size. I'm just going to cut through this remaining bit, and all I have left is that little bulb, tight end, the root end.
Barbara Kamp:
Okay, I'm going to go ahead and I'm going to turn on my cooktop. I have an induction cooktop, which heats very, very quickly. Like it's probably hot right now. Let your pot get pretty hot.
Barbara Kamp:
When you're cooking, you really want to, especially in sauteing and that's what we're going to do now, is you want that pot to be, or that saute pan, to be hot. Don't be afraid of it being hot. You want that heat. You want that. I always tell my students that you cook with all of your senses. The obvious, the smell, taste, those are obvious. Sight, that's pretty obvious. They're like, "Chef, how do you cook with hearing?" Because I want to hear different noises when food is cooking. When I first drop these onions in, I want to hear that nice noise, that that oil was hot, that that pan was hot, that I'm getting a good sear, immediate sear on my onions. I don't want to steam them in this case. I want to actually develop a little caramelization.
Barbara Kamp:
While my pan is getting good and hot, let's talk a little bit about oil. Now, this recipe calls for coconut oil. Is there any health benefit to coconut oil? I'll put on my dietician hat. The answer is no. Oil is oil. Calorically they're all the same. Why does coconut oil get some sort of extra boost from-
Judy Clifford:
Can you adjust your ... I can't see.
Barbara Kamp:
Now? Yeah. You know what? My problem-
Judy Clifford:
Yeah. I'd like to see you. Thank you.
Barbara Kamp:
Right. My problem was the cutting board was here and I'm up here.
Judy Clifford:
Yeah. Yeah, yeah, yeah, yeah.
Barbara Kamp:
I need a camera crew.
Judy Clifford:
Yes. Okay, thank you.
Barbara Kamp:
No problem. In terms of cooking, oil does matter. I don't recommend for cooking extra virgin olive oil. What I actually recommend extra virgin olive oil is a finishing oil. It has too many particulates in it. That's why it's so tasty, but those particulates burn. When you saute with extra virgin olive oil, I think it imparts a bitterness to your food, so I don't recommend it. I don't recommend it as a cooking oil. I think it's a really good finishing oil, and that you should buy the best olive oil you can afford in the smallest size bottle and use it very sparingly as a finishing oil. Either salad dressing is one place, but sort of on pasta just as a drizzle at the very end to really get that beautiful green, olivy flavor out of your olive oil.
Barbara Kamp:
In this case, I am using coconut oil because I want that flavor to reinforce the coconut milk that I'm also putting in.
Speaker 6:
Are you on a Zoom?
Barbara Kamp:
Can you guys hear that?
Speaker 6:
I need the computer.
Judith Hellerstein:
That's the sound I want. I want that really beautiful sizzle.
Nikki Mannathoko:
Barbara, a question for you. What size is the stock pot?
Barbara Kamp:
This pot is a four and a half quart pot.
Nikki Mannathoko:
Okay.
Judith Hellerstein:
Also, we would like to see you, but we would rather see the food.
Barbara Kamp:
Okay, so I have a second camera up. Can we switch to that one, Nikki? Can you hold on the pot view?
Nikki Mannathoko:
Let's see if we can do that. Where is that? The one that's on your phone?
Barbara Kamp:
Yeah, the one that's coming from my phone. That's the top view of the pot.
Nikki Mannathoko:
I'll have to sort of look for it.
Judy Clifford:
If that's okay with you.
Speaker 6:
Perfect. How long are you going to be on?
Barbara Kamp:
I think it shows as just my name, or stove top view maybe.
Judy Clifford:
It's a Brandeis meeting.
Speaker 6:
Till when?
Barbara Kamp:
All right, so I want a little caramelization on these onions.
Judy Clifford:
It starts at 6:00. I don't know.
Barbara Kamp:
I'm going to let them cook for a bit.
DD:
Please have the lady that's talking be quiet, Judy Clifford.
Speaker 9:
Yes. The host, Nikki, can you mute everyone who's not talking?
DD:
Yes, mute everyone.
Nikki Mannathoko:
Yes.
Barbara Kamp:
Okay, so you're still on my view, Nikki.
Nikki Mannathoko:
Can everyone please stay muted?
Barbara Kamp:
Let's talk a little bit about curry. We're going to let these onions soften and caramelize a bit. We want to get a little golden color on them, not super dark in this instance, but a little color. Once they've gotten to that point, I'm going to add my curry powder.
Barbara Kamp:
Curry, or curry powders, Indian style curry powders are spice blends, and there are lots of different variations. I was in London in Thanksgiving and I bought a lot of curry. A different variations on what's in here, but one of the things that they all have in common is they all have turmeric in them.
Barbara Kamp:
Why do we care about turmeric? Turmeric has an active ingredient called curcumin, and there's a fairly big body of evidence to support that curcumin is beneficial because it has some anti-inflammatory properties. It's that internal inflammation inside our veins and arteries that are the contributors to the development of heart disease. There's some evidence that consumption of turmeric with that active ingredient curcumin is helpful.
Barbara Kamp:
That said, and that is all absolutely good nutrition, good sound nutrition science, that said the problem is there is no way you're eating enough. There's just no way. Unless you really, really, really like turmeric, which in and of itself doesn't have a particularly strong flavor ... It's what gives curry its yellowy color, but in terms of being able to ...You'd have to eat like two or three tablespoons by itself a day to get enough curcumin to have any kind of real benefit, and power to you if you can do that, because I don't think I could handle it. That'd be a lot of turmeric.
Barbara Kamp:
All right, you guys, can you see inside my pot now? Nikki, did we find that view?
Nikki Mannathoko:
On the view that I have up top is the same. I'm unable to change it. Maybe if you just like tilt the camera to the pot.
Barbara Kamp:
It's pretty far. It's on the other side of my sink, so I can't. Can you find the one that's the phone? Because that one is right above it. I can see that on mine. I don't know if there's a way I can ...
Nikki Mannathoko:
Okay, let me try.
Barbara Kamp:
It still says my name.
Nikki Mannathoko:
Got it.
Barbara Kamp:
I don't know if that helps. All right, so I have ... Whoops. All right, so at this point I've heated my pan, I've put about two table spoons of olive oil. Sorry, not olive oil. Why did I just say that? Coconut oil in here. It could be any other neutral oil, whatever oil you normally use, like I said with the exception of extra virgin olive oil.
Barbara Kamp:
I added my onion, and now I'm going to add my curry. Why I add my curry at this point, because I want my curry to heat up separately. I want it tor release its flavor into this pan before a whole lot of moisture goes in there. Technically oil is not considered moisture, because it's a fat and not water.
Barbara Kamp:
I've added about a tablespoon of curry powder. I'm going to add about a quarter of a teaspoon of red pepper flakes. These are easily omitted if you don't like too much spice. If you like spice, you can put more.
Barbara Kamp:
I'm going to stir this around and really let the aroma guide me at this point. As this is toasting, you can really get more of that curry aroma is going to start coming out. I want to let it go for a bit and let it toast. I don't want it to sort of stick to the bottom too much. I'm going to keep on kind of moving it around.
Barbara Kamp:
I've got my onions, my curry powder, and my chili in here. I'm going to let them kind of keep on cooking and I'm going to chop up a little bit of garlic. I like to sort of just trim off that little fibrous end of the garlic. Again, because I know that I'm going to puree this soup later, I'm not so concerned with my sizes. Just want them to be pretty even.
Barbara Kamp:
I'm going to add my garlic now, and pretty soon after I'm going to add my lentils. These are red lentils. They're orange in color. Sometimes they're called crimson lentils. I really like them because they cook super fast. I'm going to pour those in. I'm going to-
Nikki Mannathoko:
Barbara, we have a question about the curry powder. Is there one that's particularly better?
Barbara Kamp:
It really depends on what's available to me. If I have time, I definitely go to the Indian store and I buy a better Indian curry. I'm particularly fond of the madras style curry powders. I like the flavor profile of them, the balance of sort of the heat of a chili to all the other ingredients that are in a curry.
Barbara Kamp:
Every region of India has a different kind of curry. In that same, I live in south Florida, so you've got lots of island influence here. Jamaican curry is a completely different style curry. Japanese curry is completely different, and Thai curries are totally different. Curry isn't actually a single spice. It's kind of like what we call chili powder. Regionally, they're going to be different. I'm quite fond of madras style.
Barbara Kamp:
All right, at this point I am going to add, after I let my lentils sort of get coated with the oil, I'm going to add my water. That was about three cups of water. I'll add that. I'm going to kind of make sure all my lentils are not sticking to the sides. I'm going to let those go for a second. I'm going to sort of let that ... That was cold water.
Barbara Kamp:
I'm going to add salt now. You guys can't see beside my cutting board, but take it from me that there are a lot of jars of salt. I love salt. I don't think it's evil or bad. I think the problem with salt is what I like to call manufactured food. Anything that comes in a box, a package, a can is the problem. It's not the salt itself, right? You cannot add at home the amount of salt added to forms that come out of a factory. It's just not possible. You wouldn't be able to eat it.
Barbara Kamp:
The example I like to give is sort of chicken noodle soup. If I heated up a can of chicken noodle soup for you, I believe it has around 2,000 milligrams of sodium for regular Campbell's made from concentrate chicken noodle soup. Like the whole can made with the additional can of water, about 2,000 milligrams of sodium.
Barbara Kamp:
If I were to make chicken noodle soup at home and I added to your one serving the amount that's in their one serving, it would be unpalatable. You would not be able to eat it. It would burn a little. Sort of the way your mouth feels when you leave a movie theater after eating salted popcorn, right, that numbness. You'd have that same feeling from the soup. You wouldn't be able to eat it.
Barbara Kamp:
I'm going to add-
Nikki Mannathoko:
Then a question-
Barbara Kamp:
Yep.
Nikki Mannathoko:
There's a question about lentils. Do they have to be red or could someone use like other types of lentils?
Barbara Kamp:
For this application, I think you kind of want the red. I think you could use a yellow split pea as a substitute for this one. I would say you wouldn't want to use a French green lentil. They're a little bit different. They're round and they wouldn't really flavor-wise, wouldn't lend themselves to this application. I think that a yellow split pea would be the best substitute for this kind of lentil in terms of flavor and texture. That's what I would use. I would use a yellow split pea.
Nikki Mannathoko:
Awesome. Thank you.
Barbara Kamp:
Salt. In this application, I'm going to add salt, and the salt I'm adding is a French sea salt, see if you can see it better, called sel gris, right? It's gray salt. I'm adding about a teaspoon.
Barbara Kamp:
Yeah, I actually do measure salt most of the time, because again, like I said, you want to control salt, but you want to have salt. It's a flavor enhancer, and why it's a flavor enhancer is actually it's not that it enhances flavor, it suppresses bitterness. That's why as humans we really like it. It suppresses bitter, because we are predisposed to not like bitter. We learn to like bitter. That's why we drink coffee. But we learn it. It's a learned behavior, not an innate behavior.
Barbara Kamp:
Back to salt. Why do I have so many different salts, and what's the difference? Why is this salt this sel gris? This is the same as this salt, which is fleur de sel, which is flour, fleur meaning flower. My French is not so good. Fleur meaning flour. These are actually from the same exact place. What happens is when they pile all the salts up together and as you let them dry, the heavier, wetter salt that has greater mineralization, the gray salt, sinks to the bottom of the pile, and the white salt, the fleur de sel, rises to the top.
Barbara Kamp:
Why am I using the sel gris in this application? It has other minerals in it that give it a greater depth of flavor. It's a larger granule, and since I'm making a soup it has plenty of time to dissolve. Now, I wouldn't use that sel gris, I won't use it in the other soup that we're going to make because it's a cold soup. The salt won't have as much time to break down.
Barbara Kamp:
I'm adding one can of diced stewed tomatoes just from the store. I'm adding a can of coconut milk that I've reserved less than a quarter of a cup of for garnishing at the end.
Barbara Kamp:
The next thing I'm going to add is, and this also is one of those things that could be omitted, those are cilantro stems. Cilantro stems are very tender and full of great flavor. I don't want to use the leaf in this application. I really want the flavor to sort of slowly come out of the stem as opposed to sort of wilting out of the leaf. I want to use the leaf later as a garnish.
Barbara Kamp:
I'm going to use a part of the vegetable that is less sort of pretty. Since again like I know I'm going to puree this at the end, I don't really care about how it's chopped. I'm going to add that.
Barbara Kamp:
Now, if you hate cilantro, don't add it. It is not an essential ingredient to this mix. You don't even really need to substitute it out for anything else. You won't miss it. All right, so all of that.
Barbara Kamp:
Last thing I'm going to add is ginger. I have a knob of ginger, and I think the recipe says a four centimeter piece, which about an inch. I like ginger, so I'm going to actually add a little bit more than that. I'm going to peel it just with a regular peeler, and I don't have to peel it perfectly, because then I'm going to use my Microplane and I'm just going to, directly into my soup, I'm just going to grate about half of this piece directly into the soup. Stir this. All right.
Barbara Kamp:
I'm going to let this simmer for about 25 to 30 minutes. While that is doing what it is doing, I'm going to change gears, switch out my materials. All right. Blender. All right, so that soup is doing its thing. Nikki, can we switch to the top view again?
Nikki Mannathoko:
Sure. Let me figure this out.
Speaker 9:
Nikki, you just pinned a video.
Barbara Kamp:
All right. Yes? No?
Nikki Mannathoko:
Yes, I think.
Barbara Kamp:
Okay, so now you guys can see me again and not the cooktop? Fantastic.
Barbara Kamp:
Okay, so moving on, this is sort of a variation on a tradition gazpacho in that I've added or this version has watermelon in it. What the watermelon does is add this really beautiful, bright pop of sweetness, and I think that watermelon pairs beautifully with cucumber. This soup has both the watermelon, the cucumber, the tomatoes, and the red pepper, and those flavors sort of come together in a really beautiful, very balanced way. Really summery, really bright, sort of very refreshing kind of flavors.
Barbara Kamp:
Grab my cucumber out of the refrigerator. And my basil.
Barbara Kamp:
All right, so what I'm going to do, in the pitcher of my blender ... and I have a high speed blender, which I love. I don't work for Vitamix and I don't get any kickback from them, but if you're in the market for a blender, this blender is worth the investment. They're expensive, but they're amazing.
Nikki Mannathoko:
Barbara, there's actually a question about equipment.
Barbara Kamp:
Mm-hmm (affirmative).
Nikki Mannathoko:
Is immersion blender and countertop blender, are they interchangeable?
Barbara Kamp:
Wait. The immersion blender and the-
Nikki Mannathoko:
Countertop.
Barbara Kamp:
Okay, so are they interchangeable? The answer is not totally. They're somewhat interchangeable in that they both blend. What makes the high speed blender, so the Bullet ... Is that what it's called? Bullet something. Ninja Bullet or something.
Nikki Mannathoko:
Bulletproof I think. Yeah.
Barbara Kamp:
Those will work as well. There's another commercial brand called Blendtec, which are also amazing. Vitamix was originally just a commercial blender and then they branched out into the retail market. What makes them different than say your sort of by it at Target, Hamilton Beach blender is the motor, right? This has a gigantic high speed motor that can crush through pretty much anything.
Barbara Kamp:
The other difference is that the blade design is a little bit different in the way that it works. It sucks things into the blade really efficiently. Then the other one is it doesn't come apart, right? You know how like a sort of Hamilton Beach one, you unscrew the bottom and the whole thing comes apart. That allows for a lot of movement, so it's not as tight. This is machined together. I can't take this apart, right? In fact, if I need this to be repaired, I have to send it to Vitamix to get repaired, and they're super good about that too.
Barbara Kamp:
What's nice about this blender is this whole process of blending will take about a minute and the soup will be ready, right? I have an almost eight year old who is addicted to icy pops, so we make a lot of watermelon icy pops in my house, so I buy whole watermelon and cut it up. I cut up watermelon. I'm just going to put it in.
Barbara Kamp:
On this one, on the recipe, which Nikki, do I need to send you the recipes so you can share them with everyone?
Nikki Mannathoko:
I have the recipes.
Barbara Kamp:
Okay.
Nikki Mannathoko:
Yep.
Barbara Kamp:
I want to put everything in the blender in the order that it's listed in the recipe.
Nikki Mannathoko:
Okay, so I'm just going to share it on the chat box.
Barbara Kamp:
I can't remember if I sent you both of them. All right, so there goes my watermelon. I have an English cucumber, so I'm not going to seed it because it doesn't have seeds, but I am going to really quickly peel it. It does not need to be peeled perfectly, because everything again is going to get blended up.
Barbara Kamp:
You remove the peel actually traditionally because cucumbers are often coated in paraffin to help keep them fresh. That's something you want to consider when you have a cucumber. Why you peel it is just check to see if it has paraffin on the outside. It's a very, very thin layer of wax.
Barbara Kamp:
All right, so I have peeled that. I'm going to just very, very roughly chop this and put it in.
Barbara Kamp:
Then we've got my romas, or plum tomatoes depending on where you're from, right? I call this pole to pole. I'm going to cut a lengthwise cut on here, then I'm going to cut it one more time. There's my half tomato. I'm going to cut it again the same lengthwise. Then I'm going to filet it. I'm going to come under the seed pod. Right, so that's the seed pod. I won't want that in my gazpacho. I don't want those seeds. When you blend seeds, they tend to be bitter.
Barbara Kamp:
All right, so there go my seeds. I don't like this side of the tomato. I'm going to throw those right in my blender. Four tomatoes. If they're small, you could add another one. if you're not using the watermelon, increase your tomatoes to the equivalent of the four cups of watermelon.
Barbara Kamp:
Now, on this one you have a lot of options in terms of flavor profile. Traditional in gazpacho is a splash of red wine vinegar, maybe a little bit of either cayenne pepper or Tabasco. Pretty traditional. You have other options though. If you like spice, you could use the canned chipotle peppers in adobo. One of those with a little bit of the adobo sauce will give you this really nice pop, a little heat, and a nice smokiness, because those peppers are smoked. That's a really nice option.
Barbara Kamp:
All right. All right, so there's my ... Next I'm going to add my onion. On the onion, now last time when we had the same half, the same onion ... I'm going to use this other half. I left the little root end in tact. In this instance, I'm going to cut that out because I'm going to throw in the onion just roughly chopped.
Nikki Mannathoko:
Barbara, is there a substitute for the onion, or can it just be omitted?
Barbara Kamp:
I mean I suppose you could omit it. I don't really have good ... I mean, I don't have a non-allium base onion substitute, right? So I could say like you could add green onions would be perfectly okay, but if onion is the issue, there isn't really a good substitute for onion. If it's just the onion, like these onions themselves, or if you're okay with say shallot, you could sub out for shallot. But if it's the whole family of alliums, probably not. I can't really think of a good sub.
Barbara Kamp:
Then I'm going to add some garlic, maybe two cloves. This isn't going to be cooked, so those will be raw, which can be a little harsh. Then the last thing ... I'm running out of room in my blender. The last thing I'm going to add is red pepper. You could add the red pepper raw or you could roast it. I roasted this this morning to show you how easy it is to peel once I roasted it. Now again, I have an induction cooktop. I couldn't do it on my cooktop. I did it under the broiler. Cut it in half, put it cut side down, and put it under the broiler.
Barbara Kamp:
If you have a gas cooktop, put it directly on the flame, right? It will just roast right up. You want it charred, all the way charred, right? I mean this looks pretty scary. That skin literally just peels right off. You want to char it. You could do it outside on a barbecue grill. That'll work as well, but you want ... Like I said, you could also add it in raw.
Barbara Kamp:
All right. All right, so I have added all my main ingredients. I'm just going to wash my hands.
Nikki Mannathoko:
How about the peppers? Can they be omitted?
Barbara Kamp:
Absolutely.
Nikki Mannathoko:
Okay. Thank you.
Barbara Kamp:
Though I know for me, I don't tolerate raw peppers. I feel like they're the gift that never stops giving for me. There's a lot of repeating. Once they're roasted, they take on a different flavor profile. If it's an indigestion kind of issue, that one red pepper roasted in the grand scheme of what's in this whole dish, not really that noticeable.
Barbara Kamp:
I'm using red wine vinegar. Now, here you have another option. You could use lime juice. It'd be a beautiful way to go. Really bright, really summery, sort of keeping with the whole summer theme. I'm going to use red wine vinegar because I really like it. Four tablespoons.
Barbara Kamp:
All right. Then I'm going to use olive oil. Again, this is not a cooked preparation, so I want the best olive oil I can get. The same, I'm going to add about four tablespoons. Maybe three, because that watermelon is quite wet.
Barbara Kamp:
Now, at this point again I have some options. I could use a dash of Tabasco or other hot sauce that you might like. The chipotle pepper in adobo. You could use, if you don't like spice particularly, you could use ... This is smoked paprika, which I'm very fond of. You could add a little smoked paprika.
Barbara Kamp:
I'm going to use a French hot pepper. I know you don't normally associate French cuisine with hot peppers, but they have a lovely hot pepper called espelette. It comes from the south of France, really common there. It's quite spicy, like a cayenne. It's a very similar looking pepper, small pepper, like a skinny little red pepper. It has great flavor, right? You don't just want heat for heat's sake. You want heat that also brings with it a whole bunch of flavor. This has a shaker top. I'm just going to put a couple shakes in there.
Barbara Kamp:
In this instance, I am going to use sea salt. This is a fine sea salt, right? I'm going to use, again, about a teaspoon in here.
Barbara Kamp:
I'm going to make some noise right now. If you are using a Vitamix or other high speed blender, this one is I'm going to ... like variable one, I'm going to turn it on, and then i'm going to quickly turn it up to about variable eight for about 45 seconds.
Barbara Kamp:
That's it. It's done, right? Was that fast enough you think? Right? I mean like dinner's ready.
Nikki Mannathoko:
Yeah, that was quick.
Barbara Kamp:
Dinner's ready, right? All right, so now I'm going to just move some stuff over and talk a little bit about plating, because I think that is probably from a chef's perspective, it's the place where people go wrong a lot, right, and it can make or break your dish I think. Then I'm also going to-
Nikki Mannathoko:
Next question about salt. Does it matter what kind of salt? Does it have to be kosher salt? Could it be sea salt, gray salt?
Barbara Kamp:
I use mostly sea salts.
Nikki Mannathoko:
Okay.
Barbara Kamp:
I'll tell you what. I love salt. I think I already told you guys that. I love them. What makes different salts taste different is there they came from, so what other minerals are in there. Like again I'm in Miami, so I have like a Florida Keys sea salt that is just lovely. Unbelievably expensive, so I don't use it that much because I have to ration it out.
Barbara Kamp:
In my salt cellar, this is just a standard sea salt. I want to say it's from Spain. It's whatever Costco carries. It's very, very fine. It's as fine as iodized salt, which I don't use and don't recommend using for a couple of reasons. One is they have found that there are a lot of particulates in it, non-food particulates, in iodized salt. I kind of stay away from iodized salt.
Barbara Kamp:
This is my tabletop salt dispenser. It's a grinder. It has a larger grain salt in it. This is a Spanish salt. Sort of medium grain Spanish sea salt.
Barbara Kamp:
Let's see what else we've got going on here. Oh, these are some of my favorites. These are flake salts. They're English. Maldon is a really famous one. See if I can show it to you guys. Can you guys ... The sun is right there. Can you guys see that salt? It is flaky, right?
Nikki Mannathoko:
Yeah, I can see it.
Barbara Kamp:
It's a finishing salt. You want to use it where it isn't going to dissolve, because you want that crunch that it gives. It's like a little explosion of salty, fresh, clean saltiness. This is also a flake salt that's been smoked. Also fantastic.
Barbara Kamp:
Then I have like the Himalayan pink salt. The pink is from some other minerals that are in that area that give it another layer of flavor.
Barbara Kamp:
What I find is that with using sea salt versus iodized or kosher is that you can actually use a bit less because they have these other flavor complexities going on, which I think is a great way to go, versus like I said, I don't use iodized salt. I'll use kosher salt in a pinch, but it's not my favorite. It's not my go-to. I know lots of chefs who swear by kosher salt, but I think part of the reason is that they love it is it's cheap, right? There's a reason to use it is that it's cheap.
Barbara Kamp:
All right, so let's plate this one. I'm going to give you a couple plating options. One is just to use any vessel that you have. I have these very sort of stemmed, short stemmed glass, shimmery glass, I don't know what they are, goblets I guess. Here I would just ... All right.
Barbara Kamp:
On this, had I used say lime juice in my mixture, I'm going to actually just garnish it the way I would say a cocktail. I'm just going to garnish with a lime on the side of the glass. I have some chives that I just pulled out of my garden. Chives actually work better with a scissor than they do a knife. A knife tends to crush them a little. I'll just cut some snips. Have you ever seen a recipe where it says snip some chives? They really mean snip it, like with a scissor. Right, so maybe I just sort of-
Nikki Mannathoko:
Barbara, can you talk a little bit about the consistency of the gazpacho? Like how much pureeing would you say one should do?
Barbara Kamp:
You want it somewhere between super chunky and smooth apple sauce. Does that ... Right? Again, this is a matter of personal taste. I like it sort of medium, like a homemade applesauce, so a little bit of texture, a little bit of chunk to it, but I don't want individual pieces, right?
Nikki Mannathoko:
Got it.
Barbara Kamp:
This is my one option for plating, right? Very simple, fresh, clean. Give me a second. I'll be right back.
Barbara Kamp:
I have a ... I'm going to tilt this down again so you can see what I'm doing. I have my dinner plate with a napkin that I folded. Then I made an ice bowl. This is the bowl made out of ice. Since this is a cold soup and it's served cold and I want it to be really cold, I think this is super elegant, simple. Here I'm going to just float a little lime wedge on it, maybe some bigger pieces of chives. Right. Can you guys see that? It's going to stay super cold.
Nikki Mannathoko:
It looks so pretty.
Barbara Kamp:
I mean literally I filled this bowl. This is just my regular bowl. I filled it with about an inch of water, froze the water, got another bowl, set it on top of that frozen ice, and filled it with water around it, put it back in the freezer. Bowl. Right? Super easy and I think a really great impact for service, right? I think this has a lot of ooh-ah factor to it. If you're more organized than I am sometimes, you can actually imbed herbs in the bowl, so you have this beautiful ... Like rosemary works really well, or the chives would work really well sort of frozen inside your bowl. Also very pretty.
Barbara Kamp:
All right, I'm just going to set this aside and go back to our other soup. Let's see how we're doing here.
Nikki Mannathoko:
Barbara, that looks so elegant. It's really beautiful.
Barbara Kamp:
I love that ice bowl. It's so easy and has a lot of impact. Oh, I didn't put my basil in, but that's okay.
Nikki Mannathoko:
Would you mind repeating the step about the ice bowl again? Someone asked.
Barbara Kamp:
Sure. I just took this. This is sort of a medium size mixing bowl. I filled it with about an inch, inch and a half of water on a level space in my freezer. That was the biggest challenge. Froze it. Then after it froze, I put another bowl in it and filled it with more water. Put it back in the freezer. I put a little bit of water in the bowl that I put on top to keep it from floating around, and then I put it back in the freezer. Then just pop the inner one out and pop the other bowl out, and I could make another one. Maybe it took an hour for the freezer, for the water to freeze all the way.
Barbara Kamp:
Then the really nice thing is that if you don't love the shape of your bowl, you can run a little water on it, reshape it, make it deeper, make it more shallow, whatever you need to do, right? I think my bowl, my first version of the bowl, the serving part of the bowl was too deep, so I just poured a little more water in and put it back in the freezer. Right?
Nikki Mannathoko:
Right.
Barbara Kamp:
The other really nice thing about it that my husband really appreciates is there's no clean up. There's no dish to wash, right? He is the official dish washer in my house, in my mom's house. He's just the official dish washer. There's no clean up. You just drop it in the sink and let it melt, so it's kind of amazing.
Barbara Kamp:
All right, next. Nikki, can we switch back to the stove top view?
Nikki Mannathoko:
Yep.
Barbara Kamp:
This recipe I got from a chef named Yotam Ottolenghi. I sort of made some minor modifications to what he originally did. He likes to serve it right at this point. Sort of rustic. I'm not a fan. I think it looks ugly. I like to puree it.
Barbara Kamp:
I know it's done because I can pull a lentil out and it smooshes with my fingers, right? I just smooshed that right with my fingers.
Barbara Kamp:
I'm going to use a different kind of blender. Now, this is my immersion blender, right? Why I like to use this is that, again, there's nothing ... There's only one pot still. I don't have to transfer this into the blender hot and deal with that. I'm going to make a little more noise again. All right. I want that quite smooth. All right.
Barbara Kamp:
Now this in terms of plating, what do I like to do? Let me get my plates. Let me see if I can angle my camera up. All right, so there's my bowl. These are just my regular bowls. Thank you, Ikea. This recipe serves four, and that's a dinner size portion. Okay.
Barbara Kamp:
This is my reserved coconut milk. I'm going to just drop some little dots. I'm going to take the back end of my spoon here and I'm just going to swirl it a little. I'm going to float above lime slices. I think they're quite beautiful. Then I have my reserved cilantro leaves that I'm just also going to place on here sort of randomly.
Barbara Kamp:
Again, just that difference of taking the time to sort of compose your plate. I'll turn it this way so you guys can see. To sort of compose that plate takes a very sort of pretty basic lentil soup and elevates it. I think that a pureed soup personally has a more elegant look to it, and it's important to remember that we do indeed eat with our eyes first. That presentation just elevates the experience of having this soup.
Barbara Kamp:
I would serve this maybe with a flatbread. A simple flatbread would be really nice with that. With my gazpacho, I might maybe have sort of a grain salad with that, like a quinoa, like a light quinoa salad, or even maybe, I don't know, tuna. Though in my house, it's not tuna, it's chuna, made with chickpea instead of tuna fish. Those are our two soups.
Nikki Mannathoko:
Barbara, how long would that last or stay fresh in the fridge for?
Barbara Kamp:
The gazpacho or the lentil?
Nikki Mannathoko:
Both.
Barbara Kamp:
The gazpacho will separate, so you'll have to mix it up again, right? The water will sort of, or the water part of it, will sink to the bottom and the top will have the fruit or vegetable pulp. It'll have to be mixed again. I would say the gazpacho probably four or five days, again because it has a fair amount from the watermelon, and the tomato, and that sweet onion, there's a fair amount of sugar content. I would think it might actually ferment if you left it much longer than a week, so four or five days.
Barbara Kamp:
The lentil soup will last a little longer, and it freezes beautifully. This is a great one for freezing. That's the other option. But again, I mean I usually find that for most foods, fresh foods that you make, five days, a week at the most is pretty standard. But this definitely, the lentil soup freezes really well. It's a great one for freezing.
Nikki Mannathoko:
Okay, also-
Speaker 10:
If you don't have that processor that you have, can you use a regular food processor?
Barbara Kamp:
Instead of the one, the immersion one?
Speaker 10:
Yes.
Barbara Kamp:
Yeah, you could use a food processor. Absolutely, absolutely. What I love about the immersion blender ... and again not to taught one brand over another. There's lots of them out there. Braun makes one. Cuisinart makes one. Lots of other brands make them. My mom can correct me, but I think they're like $35. Does that sound right, mom? Hit your space bar.
Madalyn Friedberg:
I just ordered a new one, because my 20 year old one died, and at Bed Bath and Beyond it's about $50.
Barbara Kamp:
But then you get 20% off, right?
Madalyn Friedberg:
For the whole set. Just the-
Barbara Kamp:
Right. Often they come with a mini chop, and a container, and a whisk, and a bunch of other little attachments. Fantastic. Some of them are good. I've never used the whisk in my life, but I use the mini chop thing all the time.
Barbara Kamp:
I think they're worth the investment, because it then saves you. All that has to be washed on that is this, versus the ... Can you tell I don't like doing dishes? I actually don't. I hate a husband. He's the dish washer. This piece is all you have to wash, as opposed to when you break out the food processor, you've got the bowl, and the lid, and the plunger, and the blade, and the whole thing has to be cleaned. Now this, all I've got is this pot that the soup was in, all done, one place, ready to go. I kind of like that.
Barbara Kamp:
There's also not the issue of like transferring this really hot sort of molten liquid, burning yourself. Those are all things that I try and take into consideration when thinking about what piece of equipment I'm going to use.
Nikki Mannathoko:
Are there any brands-
Barbara Kamp:
Avocado. Oh, sorry. Go ahead, Nikki. Sorry.
Nikki Mannathoko:
No, no. I was going to say, are there any brands that you recommend for the blenders?
Barbara Kamp:
For the upright blender, the regular blender, I am a big fan of Vitamix. They're expensive. It's a hefty investment, 300 or $400, but mine is going on 15 years and still chugging along super strong, no problems. They sell refurbished ones for like half that price and they're really good also. I really do like Vitamix.
Barbara Kamp:
That said, I think that the Ninja makes a pretty good blender now, and that one's about $100. I would stay away from the sort of Hamilton Beach, the one with like all the little buttons that I had when I was in college that I never really understood what was the difference between puree and blend. They used to have those knobs, little buttons. Because they burn out. The motors just aren't strong enough to do all the things that you might want to do in them, and they usually don't last years and years and years and years and years.
Barbara Kamp:
Though that said, depending on how often you use it. We use our blender a lot in this house, right? We are smoothie, icy pop drinkers, gazpacho eaters, so this blender gets used once a day at least.
Barbara Kamp:
In terms of the immersion blender, I don't really have an opinion on brands. It's really more about the bits and pieces that come with it. This is a kind of absurd reason to like one over the other, but the Cuisinart brand comes with a canister that has a lid, and the KitchenAid one doesn't have a lid, and I like the lid on the little plastic container because then I could make like a blended salad dressing, put the lid on, and put it in the refrigerator and not have to think about like, "Oh, now I have to transfer this to another container because it doesn't have a lid. I know it's a kind of silly reason to like one over the other, but that's my rationale. The Cuisinart one is the one that I've always purchased because the container has a lid. I hope that answered your question.
Barbara Kamp:
I saw a question pop up about avocados. That's another option for garnish. The avocados in my supermarket were either mushy or rock hard, so I didn't buy avocado. In that case, I would actually dice them super small, like really, really small, like quarter of an inch by quarter of an inch, and just sort of sprinkle them on top. Let them float on top as a garnish.
Barbara Kamp:
I told forgot to add the basil to my gazpacho. It's sitting right here and I totally forgot to add it. On the basil, you want to pick the stems off. Unlike the cilantro where the stems are great and they're soft and quite edible, the stems on basil are a little bit woody and tough. I would pick the basil off so you're just going to have the leaf like this. Then just like a small handful. Maybe sort of the equivalent of half a cup, if you like basil, right?
Barbara Kamp:
Again, the beauty of sort of a soup like gazpacho is like if you don't like watermelon, don't put it in. Put more tomato. If you don't like spice, don't put it in, right? If you like spice, put more in. Those are all sort of your options. If you love sort of green onion, put green onion in. Really it's sort of the sky's the limit. If you don't like say red pepper of you don't have a red pepper, you have a yellow pepper, use a yellow pepper or an orange pepper. I wouldn't use an green pepper. I think the flavor's a little too strong.
Barbara Kamp:
Again, you could use ... I used a red wine vinegar. You could use a white wine vinegar. You could use lemon juice. You could use lime juice. Any acid, right? You're trying to balance sort of the sweetness in this case of the watermelon and the tomato with an acid, right? You're trying to create sort of this layered effect, right? That's what makes the food that you think of when you think like, "Oh, my God. That dish was so good," right? Whatever it is. Like think of like some dish you had and you were like, "Oh, oh. Like I dream about that, that time at that place." The thing that you're dreaming about is the layering effect of that.
Barbara Kamp:
The ability to layer flavors is what makes sort of one chef brilliant and the other chef less brilliant. What you're trying to do is really bring out and really sort of not necessarily ... There's two philosophies, right? There's sort of like a European philosophy, which is that flavors should blend together. They should all compliment each other to create one sort of unified flavor.
Barbara Kamp:
The other philosophy, sort of a much more sort of Asian philosophy, is that the flavors should contrast each other. If you've eaten Thai food, it's a really good example of that, right? You'll have a Thai dish and not only do they balance, sort of contrast and layer flavors, so you'll have like really earthy umami flavors like soy beans, and then you'll have these really bright high notes like lime, and then you'll have sort of the ... They also do it with texture. You'll have like the crunchy of some peanuts and the sort of, for lack of a better word, the mushy of the rice noodles. The really soft chewiness of a rice noodle versus this crunch of the peanut. That sort of creates this very interesting explosion in your mouth. That's sort of why most people sort of eat Thai food if you like cilantro, because they're heavy in cilantro, have that experience with it where they're like, "Wow! That was so ..."
Barbara Kamp:
I always say like the lousy Thai place is better than the okay Chinese place. Like I'd rather get lousy Thai than okay Chinese. Chinese is a little different. It's a little bit more you eat Chinese food, it's like all kind of middle note, right? You're all here, unless it's really spicy. Otherwise, you're kind of like right here. Whereas in Thai food, you're like up, down, in, out, crunch, soft, right? That's part of that explosion of flavor that makes food sort of pop and make it exciting, and that's what you want.
Barbara Kamp:
I would say even more so when looking at plant based cuisine, Because when we talk about food and food notes ... So if we sort of compare food flavors to music, the obvious one is like high notes are your acid, your lemon, your like, your hot sauce. Those are high notes. Your low notes are like your grilled meat, your grilled mushroom, your really earthy, low, kind of hold the bass in the music notes in flavor. Then everything else kind of falls in the middle. Think like zucchini, cucumber by itself. Like it's just sort of middle note.
Barbara Kamp:
When you're dealing with a plant based diet, a lot of your food is coming from this middle note area and needs a little bit more manipulation than a meat eater diet, right? Because a meat eater diet is already going to be high umami. If you guys are familiar with it, umami is sort of like the fifth flavor sensation, right? Sweet, salty, sour, and bitter, and then umami. Umami, I like to call it the mmm of food. It's the why we like grilled. Like why you like a roasted chicken better than a boiled chicken, right? It's the roasty notes that come out that as humans we are predisposed to like it. Just across the board, just every culture, we like it.
Barbara Kamp:
When we're talking about plant based cuisine, to really maximize that, we have to work a little bit higher, harder to go that, right? For example, in the lentil soup, I caramelized those onions to develop that depth of flavor. That's a step I would never skip in this instance to really bring that heavy, that richer, darker note to this dish. Then it has all these other really high notes, right?
Barbara Kamp:
It's got the cilantro, which is definitely a bright green kind of note. I mean if someone asked me to describe the flavor of cilantro, if you like cilantro ... If you hate cilantro, it takes like soap. If you like cilantro, to me it tastes like green. Like if a color had a taste, cilantro is green, right?
Barbara Kamp:
Getting that layering of flavor creates interest. I would encourage you to just you really have to play around with it for your palate. With this gazpacho, like I said, you don't like watermelon, take the watermelon out, increase the tomato. Don't love red wine vinegar, try a champagne vinegar, lime juice, lemon juice. Any acid will work.
Barbara Kamp:
Nikki, do we have any other questions?
Nikki Mannathoko:
Yes. There is a question about can you use vegetable broth instead of water for the lentil soup?
Barbara Kamp:
The answer is if you make your own, yes. If it's coming out of a can or a box, no. Or if God forbid it's a bouillon cube, for sure not. Because the problem with canned, boxed, and especially bouillon cube or powder is really what they are is salt, and you're not controlling the salt. In the same way as if I'm baking I'm going to use unsalted, when I eat butter, unsalted butter, not salted butter. I want to control the salt and maximize its usage versus using one that's already salted.
Barbara Kamp:
Now, if you're using your own stock that you make ... and the key of stock is that stock is not salted. It's not salted until it's made commercially. Like my stock, it's in my refrigerator. Yeah, you could absolutely use it. It's going to add more flavor. But in this case, it's not really necessary, because you're going to get a ton of flavor from everything else that's in this dish.
Nikki Mannathoko:
Excellent. Another question that's unrelated to the recipes. Chinese curry, what is it good for?
Barbara Kamp:
Chinese curries have ... Like I said, a curry is a blend, so it has a different ratio of spices in there. There are some sort of southern Chinese dishes that are curry based. It's yellower. It's very yellow usually. Usually, it's actually the curry that you see a lot. Like McCormick's standard curry has a much more sort of Chinese-yeah bent to it than a northern Indian bent to it, if that ...
Barbara Kamp:
You know, it's a preference. I personally don't care for like the Japanese curry at all. Like I don't like it. But it's personal preference. The same way that I'm sure that if you eat chili powder, there are different blends. There's like a New Mexico sort of more style than a Texas style of chili powder blend. It's really about what pepper was used, how much sort of what's the ratio of say cumin to garlic to the peppers. Like all of those are going to change the way, the flavors, right? The actual type of pepper that is used, which is why I love that madras style, because it has good heat but tons of other flavor. I'm a big fan of like it can be spicy, but it needs to be something other than just spicy.
Barbara Kamp:
Like say for example, I'm not a fan of Tabasco. I think Tabasco has one note. It's like vinegar spice. It's kind of boring, right? I mean it's great on your eggs. Fantastic, have it on your eggs. But like as an ingredient, it's not very dynamic. Since there are like a gajillion different hot sauces out there, go try them, right? Some of them aren't hot. They're picante. They have a little prickliness to them, but burn your mouth like, "Ooh, I'm dying." No. "I'm sweating." No. Right? You want that really the sort of more complex flavors.
Nikki Mannathoko:
Okay. I don't see any more questions, so I'm going to hand it over to Amy Cohen. Barbara, these were really, really awesome, fun, elegant dishes, so thank you so much. Amy?
Amy Cohen:
Okay. First of all, I just have to say I'm so excited about that ice bowl that I can't stand it. I want to thank everyone for joining us for this event, and a special thanks to Madalyn Friedberg and Chef Barbara Kamp for leading the class.
Amy Cohen:
A recording of this class will be available soon on the Brandeis Alumni Association website. Again, please share your soup pictures on the Brandeis regional Facebook groups or send to the Brandeis National Committee. We have a lot of programming going on at Brandeis, so be on the lookout for many other events from Brandeis University. There's something for everyone. You won't be disappointed. Most importantly, stay safe and stay healthy. Thanks for coming tonight.