Season One, Summer 2007
Picnic Under the Sea
This week we travel under the sea in search of vegetables. Dulse, arame, and agar bring new flavors and textures to traditional 4th of July picnic fare. Sea vegetables are incredibly healthy, with high levels of magnesium, vitamin K, and iron. Who wouldn’t want to find all of these health benefits inside their picnic basket?
COOKING SHOW
We here at KC love purple potatoes, not only because of their gorgeous color, but also because of their versatile texture. Here they are simply boiled and cooled before becoming the perfect side salad for a beach picnic. Because of its soft texture and slightly salty taste, arame is a great sea vegetable to add to salads.
COOKING SHOW
The DAT is the BLT's health nut boyfriend. Instead of bacon, crispy dulse adds a nice saltiness to each bite of this sandwich. Dulse is a seaweed commonly eaten in Ireland, but is also harvested off the coast of Maine. We can't get enough!
COOKING SHOW
This dish is inspired by a dessert by Jerry Traunfeld. His idea of combining basil and peaches for a light summer dessert is genius. Here basil and nectarines come together in a gelatin form for you to take to your next beach picnic. Agar is a great alternative to traditional gelatin, because it does not use any animal products. In addition, it is incredibly versatile, so you can really transform the texture of both sweet and savory foods with it. I hope you are inspired to try new things!
COOKING SHOW
Other episodes from this season
- Manly Morsels
- Nizar Qabbani Feast of Memories
- Picnic Under the Sea
- The 41st Annual Montreux Jazz Festival
- Barley: Summer's Most Cooling Grain
- Celebrating the Oaxacan Guelaguetza
- Coconuts: Taste Yourself Away
- Nat Pwe: Burmese Spirits and Flavors
- Making Condiments from Scratch!
- Dinner on the Deck
