Not directly related to this salad but the vinaigrette reminded me of your niçoise salad recipe. I've made it many times and even tweaked it a bit, replacing half of the capers with kitucho chiles (a small green chile from the north of Argentina that you can find preserved in the same way as capers and flavour-wise they're in the same ballpark, apart from the heat, of course). AMAZING salad
@@jameshaulenbeek5931 That's a complicated question. Kituchos seem to be a local, much milder variety of piquín chile. While piquines score up to 100k SHU, kituchos are more at the level of heat of a chile de árbol or a serrano pepper. Flavour-wise, kituchos have very distintive olive notes and that same bit of florality capers have so they're a match made in heaven. The other issue I have trying to think of an option to substitute the kituchos is that we're an incredibly mild country when it comes to spicy food so most of the chiles I eat are dry chiles friends bring me directly from Mexico and the flavour profile of dry chiles is quite different from their fresh or pickled counterparts. I don't know what to say. Maybe you could try with any pickled chile, it might not be perfect but I doubt it would ruin your salad
Hey Kenji, can you show us how to organize a fridge? What are some basic hygiene rules everyone should know about, what do you store in what containers, carrots in or outside the fridge etc?
I organize my fridge bottom to top. I have a single door one with 190L capacity, so fresh at the bottom, leftovers in center and older items or long storage items to top shelf. The chiller tray has the cheese and deli, freezer has ice and frozen foods. The door racks have the bottles, sauce, eggs and stuff.
He has an article on Serious Eats about this! It's titled "How to Organize Your Refrigerator for Better Food Storage". Though it would be great to see as a video in the future too.
Thanks for always inviting us into your home Kenji. My wife and I are always inspired by your recipes, wisdom and personality. Much love from the UK ❤️
These small dishes are super helpful. Usually most video on youtube end up being a main dish but the average person just needs simple things to add to what they have. keep it coming.
sliced a huge chunk of my knuckle off all the way down to the bone with one of those mandolins. Like, you could see the tendon moving over the top when I flexed it and the bit of skin that landed on the counter looked like a drop of pancake batter. Still had the wrinkle in it and everything. Every time I see kenji (or anyone really) use the mandolin without any kind of guard it makes my toes curl. I run power tools all day, I could literally remove a leg by accident or open up my stomach faster than a person could blink but those damn mandolins scare the crap out of me lol
I get almost physically sick when I watch somebody using that thing without the safety holder thingy (the plastic thing that holds the item you are slicing). Kenji probably knows what he is doing, but I still can't watch it comfortably.
half of the top bit of the top of my middle finger is missing, got a scar and it still looks uneven, sliced it off with one of those things when trying to slice potatoes 🤦♂️
Kenji, Kenji...I just had to comment. Thanks for your recipes, I always feel like I'm travelling around the world when I watch your videos! 😃 Absolutely love this one! They are in season at the moment down here in southern Italy and I'm having this dish almost daily. If you buy your catalogna (or puntarella) and it comes with outer leaves be sure to discard the outermost ones (they tend to be quite tough but can still be added to veg stock or minestrone) and cook the inner leaves, smothering them until tender, adding some olives, chili and a drizzle of olive oil in the last 3 minutes of cooking.
Love all your content Kenji, I look forward to the facts and interesting tidbits dropped during every video. Keep up the great work and happy holidays!
Only other place I’ve ever even heard of puntarelle is chef Gabrielle Hamilton from NYC. In her season of “Mind of a Chef” on PBS there’s a scene where a couple Roman chefs demo the traditional recipe. In the cookbook based on her restaurant, “Prune,” she suggests Escarole as a substitute in the USA, and also says it’s traditional for some of the chips of ice to end up mixed in with the salad and dressing. (I’m not offering this as a right/wrong thing, just different/interesting to know thing!)
as a catalonian who literally even fries things in olive oil i'm always astonished by the recipients in which you get olive oil there in the states lol everything looks super fancy here its like a 5L plastic jug for 9€
We get those too, but the "fancy" olive oil comes in fancy bottles. I think Kenji's olive oil bottle here is actually a repurposed wine bottle, he probably has a less cool looking bottle in the pantry.
didn't mean only this video in particular but in general in most cooking videos from the states there's these little and absolutely gorgeous glass bottles that look like they are some limited edition or whatnot
@SandraudigaVali: I don't think I'll find puntarelle where I am either, but Google says chicory could be a substitute if that can be got. Asparagus is fairly common, too - at least here. Good luck!
Q: I noticed that you started to use straight glass bottle for your olive oil, without a metal feeder or cap. Is it fine to leave it just like that? Or do you simply use so much olive oil, that it doesn't stand open for long enough to oxidize?
I'm not seeing the thumbnail for your suggested video or your subscribe link at the end (on any of your videos), just a heads up. It's working on channels other than yours, I just confirmed.
kenji could you do a video of a chili oil? you've mentioned it a couple times and ofc we have your recipe from serious eats, but still it would be a banger.
Where do they grow? I'm really curious about foods Indigenous to North America since we just exited Paw-Paw season which is ridiculously good - a citrus banana mango flavor. Just has too many seeds to cultivate en masse. I've been commenting on all the Babish videos hoping they cover it since it was used as a pork chop sauce in Spy x Family - since it would be super cool seeing Babish or Kenji go out and forage or sift through farmers markets like we had with It's Alive on Bon Appetit with Brad. To see what goes thru their head, what questions they ask, learn a bit. Lowkey was hoping to learn a bit more on whatever the hell these are
Hey Kenji, I developed a finned fish allergy as an adult and have always wondered what a good sub would be for anchovies in dishes like this and in Caesars. Most of my Googling doesn't land me with anything other than skip the anchovy/fish sauce. Even finding a good sub for fish sauce would be awesome, but seems difficult.
It's basically a savory note. I would try something like sesame paste, the miso mentioned by @keihues, could try powdered mushrooms (blitz dried mushrooms in a blender). Frying up tomato paste is an option. Soy sauce, straight MSG, or MSG + IMP (inosinate monophosphate, also seen as disodium inosinate). I think powdered mushrooms, miso, and sesame paste together is likely to be closest.
i doubt you will read this, but was wondering if you could do a video on how to make amish pretzel logs like they sell at the amish market, brothers birthday is coming up and wanted to surprise him with one. One with eggs,cheese and bacon if you could. We watch your channel alot and was hoping you could do a video on it soon. Thank you very much for your time
I love garden tomatoes of all kinds, especially the big irregularly shaped heirloom tomatoes and the Big Boy Beefsteaks cut in thick slices with Maldon salt and Best Foods Mayo! Who needs the bread? Brings back memories of going to the roadside farmer’s vegetable/fruit stands to get corn, tomatoes, string beans, strawberries, peaches at peak season glory with my mom & grandmother. We had the tomatoes as a “side salad” with whatever we were having, maybe corn on the cob and burgers or hot dogs. Why would anyone put them between slices of bread? And why would anyone need a cooking video for that? Maybe some people need a video for a banana sandwich or avocado toast or buttery cinnamon toast. Crackers and peanut butter, anyone? There seems to be some mysterious “reality tv” aspect to the curiosity viewers have for Kenji’s videos, bc it doesn’t seem to be about the cooking. I think they just want to know what Kenji is having for lunch.😊 Somebody was bowled over by learning that tomatoes taste better when they have contact with the mayo. I guess they couldn’t figure that out for themselves.
I love puntarelle salad. Had it for the first time in Rome with a piece of grilled sea bass. So simple, but extremely delicious.. In Italy they have a special kitchen appliance to cut the puntarelle. It looks kind of like a french fry cutter, which cuts the puntarelle in juliennes. But I guess thin hand cut slices work just as well.
Hello Kenji, Why are you not uploading at the pace you did before!? Are you working on another book or something?? PS: thanks for the educational content.
I am once again asking for an It's Alive style series with Kenji or Babish or any foodtuber - would love to hear more about the history of puntarelle, where it grows, how they cultivate it, and other stuff like that for all foods indigenous to North America Like Pawpaw- a citrus banana mango flavored fruit. How many awesome things are out there that we don't know of? ~just an idea
I can help! Sorta I am pretty sure this one is actually indigenous to the old world. It's actually eaten in the winter time. The salad shown in this video would be eaten around holidays: after all, green vegetables were pretty rare during those times. It's also cooked and served with pasta or in soups.
@@Curious963 Loads of food from the Americas have European etymologies. Corn is an English word evolving from proto Germanic, yet the plant is native to the Americas. Potatoes, among other food have names can be traced back to America, but they passed through Spanish first, but no one would say that potatoes are Spanish.
Love your videos. I wish you and other food youtubers would model safe use of the mandoline. You've demonstrated safe knife handling and handwashing in videos before, but slicing a small vegetable like that with a bare palm is going to risk serious injury for the average home cook.
Heh Kenji- can you elaborate on your meat slapping fixation. You are so mad about it but whenever anyone questioned what you were talking about you got super mad, freaked out on your socials, and went on a blocking spree. Just curious what that was about, you doing ok?
Not directly related to this salad but the vinaigrette reminded me of your niçoise salad recipe. I've made it many times and even tweaked it a bit, replacing half of the capers with kitucho chiles (a small green chile from the north of Argentina that you can find preserved in the same way as capers and flavour-wise they're in the same ballpark, apart from the heat, of course). AMAZING salad
That sounds wonderful! Heat-wise, and flavor-wise, is there a similar chili that might be more widely available that could be pickled at home?
@@jameshaulenbeek5931 That's a complicated question. Kituchos seem to be a local, much milder variety of piquín chile. While piquines score up to 100k SHU, kituchos are more at the level of heat of a chile de árbol or a serrano pepper. Flavour-wise, kituchos have very distintive olive notes and that same bit of florality capers have so they're a match made in heaven. The other issue I have trying to think of an option to substitute the kituchos is that we're an incredibly mild country when it comes to spicy food so most of the chiles I eat are dry chiles friends bring me directly from Mexico and the flavour profile of dry chiles is quite different from their fresh or pickled counterparts. I don't know what to say. Maybe you could try with any pickled chile, it might not be perfect but I doubt it would ruin your salad
@@jaungiga thank you! That's actually a wonderful explanation.
You brave man. Using a mandoline without hand protection, deserves a huge 'dont try thist home' disclaimer
So interesting! This makes me want to research seeds so I can grow my own kitucho peppers. I love capers and I enjoy growing peppers!
Hey Kenji, can you show us how to organize a fridge? What are some basic hygiene rules everyone should know about, what do you store in what containers, carrots in or outside the fridge etc?
retweet !!!
I organize my fridge bottom to top. I have a single door one with 190L capacity, so fresh at the bottom, leftovers in center and older items or long storage items to top shelf. The chiller tray has the cheese and deli, freezer has ice and frozen foods. The door racks have the bottles, sauce, eggs and stuff.
He has an article on Serious Eats about this! It's titled "How to Organize Your Refrigerator for Better Food Storage". Though it would be great to see as a video in the future too.
please!!!!!
facts
Thanks for always inviting us into your home Kenji. My wife and I are always inspired by your recipes, wisdom and personality. Much love from the UK ❤️
I love the food you make, and that you let your own authenticity show through in every video. Thanks chef!!
I'll be honest. This is a vegetable I have never seen before. Looks really interesting.
Same here! So exciting to learn about a new vegetable / food!
I've seen it before.
Oh my god the way you work your mandolin gave me fuckin heart palpitations
These small dishes are super helpful. Usually most video on youtube end up being a main dish but the average person just needs simple things to add to what they have. keep it coming.
Oh jeez, don't do what Kenji did folks. Use your mandolin guard! It only takes a fraction of a second to lose a huge layer of your hand.
sliced a huge chunk of my knuckle off all the way down to the bone with one of those mandolins. Like, you could see the tendon moving over the top when I flexed it and the bit of skin that landed on the counter looked like a drop of pancake batter. Still had the wrinkle in it and everything. Every time I see kenji (or anyone really) use the mandolin without any kind of guard it makes my toes curl. I run power tools all day, I could literally remove a leg by accident or open up my stomach faster than a person could blink but those damn mandolins scare the crap out of me lol
Me too he's really testing the waters by slicing something so small with it too 😂
I get almost physically sick when I watch somebody using that thing without the safety holder thingy (the plastic thing that holds the item you are slicing).
Kenji probably knows what he is doing, but I still can't watch it comfortably.
My husband cut fingers off in a saw accident and I can't watch videos when they use mandolins like this anymore :-(
half of the top bit of the top of my middle finger is missing, got a scar and it still looks uneven, sliced it off with one of those things when trying to slice potatoes 🤦♂️
The classic puntarelle vinaigrette has also some garlic. Great winter Roman salad!
Kenji, Kenji...I just had to comment. Thanks for your recipes, I always feel like I'm travelling around the world when I watch your videos! 😃 Absolutely love this one! They are in season at the moment down here in southern Italy and I'm having this dish almost daily.
If you buy your catalogna (or puntarella) and it comes with outer leaves be sure to discard the outermost ones (they tend to be quite tough but can still be added to veg stock or minestrone) and cook the inner leaves, smothering them until tender, adding some olives, chili and a drizzle of olive oil in the last 3 minutes of cooking.
A classic side dish from Rome! Nice
Love all your content Kenji, I look forward to the facts and interesting tidbits dropped during every video. Keep up the great work and happy holidays!
Only other place I’ve ever even heard of puntarelle is chef Gabrielle Hamilton from NYC. In her season of “Mind of a Chef” on PBS there’s a scene where a couple Roman chefs demo the traditional recipe. In the cookbook based on her restaurant, “Prune,” she suggests Escarole as a substitute in the USA, and also says it’s traditional for some of the chips of ice to end up mixed in with the salad and dressing. (I’m not offering this as a right/wrong thing, just different/interesting to know thing!)
as a catalonian who literally even fries things in olive oil i'm always astonished by the recipients in which you get olive oil there in the states lol everything looks super fancy here its like a 5L plastic jug for 9€
We get those too, but the "fancy" olive oil comes in fancy bottles. I think Kenji's olive oil bottle here is actually a repurposed wine bottle, he probably has a less cool looking bottle in the pantry.
@@toin9898 fair enough, but there's no better olive oil than repurposed watter bottle from an old man in some village here hahaha
didn't mean only this video in particular but in general in most cooking videos from the states there's these little and absolutely gorgeous glass bottles that look like they are some limited edition or whatnot
Impressive how you make me feel home when you cook roman dishes
maaaan.. I would expect everything, everything but this recipe!! I love it and miss it so much!!
Never even heard of Puntarelle and I doubt I'll be able to find it where I live but I'll certainly give the vinaigrette a try at least haha
@SandraudigaVali: I don't think I'll find puntarelle where I am either, but Google says chicory could be a substitute if that can be got. Asparagus is fairly common, too - at least here. Good luck!
That dressing looks killer, not sure if I'll find the vegetable but a simple dressing would be great to have in the fridge
I remember the Two Greedy Italians make this salad on their show years ago. So delicious! Wonder if Kenji's a fan :)
Q: I noticed that you started to use straight glass bottle for your olive oil, without a metal feeder or cap. Is it fine to leave it just like that? Or do you simply use so much olive oil, that it doesn't stand open for long enough to oxidize?
I'm not seeing the thumbnail for your suggested video or your subscribe link at the end (on any of your videos), just a heads up. It's working on channels other than yours, I just confirmed.
kenji could you do a video of a chili oil? you've mentioned it a couple times and ofc we have your recipe from serious eats, but still it would be a banger.
Cool recipe thank you! ✌️ ❤️
I just finished my last one. I grew 8 of those over the last growing season.
Where do they grow? I'm really curious about foods Indigenous to North America since we just exited Paw-Paw season which is ridiculously good - a citrus banana mango flavor. Just has too many seeds to cultivate en masse. I've been commenting on all the Babish videos hoping they cover it since it was used as a pork chop sauce in Spy x Family - since it would be super cool seeing Babish or Kenji go out and forage or sift through farmers markets like we had with It's Alive on Bon Appetit with Brad. To see what goes thru their head, what questions they ask, learn a bit. Lowkey was hoping to learn a bit more on whatever the hell these are
@@organizerbmo Puntarelle, like all variants of chicory (eg. endives and radicchio) is native to Europe/Western Asia/Northern Africa.
Hey Kenji, I developed a finned fish allergy as an adult and have always wondered what a good sub would be for anchovies in dishes like this and in Caesars. Most of my Googling doesn't land me with anything other than skip the anchovy/fish sauce. Even finding a good sub for fish sauce would be awesome, but seems difficult.
Maybe try capers or miso?
It's basically a savory note. I would try something like sesame paste, the miso mentioned by @keihues, could try powdered mushrooms (blitz dried mushrooms in a blender). Frying up tomato paste is an option. Soy sauce, straight MSG, or MSG + IMP (inosinate monophosphate, also seen as disodium inosinate).
I think powdered mushrooms, miso, and sesame paste together is likely to be closest.
Is puntarelle widely available? I've never heard of it before?
i doubt you will read this, but was wondering if you could do a video on how to make amish pretzel logs like they sell at the amish market, brothers birthday is coming up and wanted to surprise him with one. One with eggs,cheese and bacon if you could. We watch your channel alot and was hoping you could do a video on it soon. Thank you very much for your time
Heya Kenji! Fantastic video as always
You certainly know how to stress me out using a mandolin
I was wincing the whole time too! But, dude is a kitchen ninja so in Kenji I trust.
Same
I love garden tomatoes of all kinds, especially the big irregularly shaped heirloom tomatoes and the Big Boy Beefsteaks cut in thick slices with Maldon salt and Best Foods Mayo! Who needs the bread?
Brings back memories of going to the roadside farmer’s vegetable/fruit stands to get corn, tomatoes, string beans, strawberries, peaches at peak season glory with my mom & grandmother. We had the tomatoes as a “side salad” with whatever we were having, maybe corn on the cob and burgers or hot dogs.
Why would anyone put them between slices of bread? And why would anyone need a cooking video for that? Maybe some people need a video for a banana sandwich or avocado toast or buttery cinnamon toast. Crackers and peanut butter, anyone?
There seems to be some mysterious “reality tv” aspect to the curiosity viewers have for Kenji’s videos, bc it doesn’t seem to be about the cooking. I think they just want to know what Kenji is having for lunch.😊
Somebody was bowled over by learning that tomatoes taste better when they have contact with the mayo. I guess they couldn’t figure that out for themselves.
It looks like an alien egg or something
yummy
Hi chef! How did you get so comfortable with the mandolin? I had a bad cut from one and have been wary ever since.
I love puntarelle salad. Had it for the first time in Rome with a piece of grilled sea bass. So simple, but extremely delicious.. In Italy they have a special kitchen appliance to cut the puntarelle. It looks kind of like a french fry cutter, which cuts the puntarelle in juliennes. But I guess thin hand cut slices work just as well.
What does puntarelle taste like?
it's chicory, so it tastes like endive or radicchio.
I would describe it as a robust bitter lettuce, though my culinary vocab is not that great 😅
Süper 💯💯💯💯💯💯💯💯💯💯..
Yum 😋
Hey could someone recomend me Wok on amazon to buy ( I live in Poland ).
Your confidence with a mandolin amazes me 😅Sliced the tip of my thumb a couple years ago and now I'm extra careful anytime I touch one
Hello Kenji,
Why are you not uploading at the pace you did before!? Are you working on another book or something??
PS: thanks for the educational content.
Anyone else get a little nervous watching Kenji use the mandoline without the guard? 😬
!!! What the hell is that??? I'm so excited to see if i can find this Klingon vegetable. LOVE new stuff
That’s the kind of low-effort content that I love
I am once again asking for an It's Alive style series with Kenji or Babish or any foodtuber - would love to hear more about the history of puntarelle, where it grows, how they cultivate it, and other stuff like that for all foods indigenous to North America
Like Pawpaw- a citrus banana mango flavored fruit. How many awesome things are out there that we don't know of? ~just an idea
I agree! I have pawpaws that grow in my back yard, they are insanely good. No one believes me until they try them!
I can help! Sorta
I am pretty sure this one is actually indigenous to the old world. It's actually eaten in the winter time.
The salad shown in this video would be eaten around holidays: after all, green vegetables were pretty rare during those times.
It's also cooked and served with pasta or in soups.
Why do you think this is American in origin? The name seems like a dead giveaway that it's Italian.
@@Curious963 Loads of food from the Americas have European etymologies.
Corn is an English word evolving from proto Germanic, yet the plant is native to the Americas.
Potatoes, among other food have names can be traced back to America, but they passed through Spanish first, but no one would say that potatoes are Spanish.
@@jac1011 all chicories are Old World plants though
What’s Cinderella’s favourite vegetable?
Puntarelle.
Can you do this with asparagus I live in bumfukè alabama an there isn’t one of these vegies within 100 miles
w
Love your videos. I wish you and other food youtubers would model safe use of the mandoline. You've demonstrated safe knife handling and handwashing in videos before, but slicing a small vegetable like that with a bare palm is going to risk serious injury for the average home cook.
I have never seen, nor even heard of, this vegetable before...
Kenji just out of curiosity what are your pronouns?? dying to know
He/him.
Heh Kenji- can you elaborate on your meat slapping fixation. You are so mad about it but whenever anyone questioned what you were talking about you got super mad, freaked out on your socials, and went on a blocking spree. Just curious what that was about, you doing ok?
I'm sorry we have 17 Star Ward movies but I've never seen anything so alien
First 😧
No one cares
Haters gonna hate 😩
@@juliayeet339 keep yo head always up
@@tsminnal you're the one that replied
Well done.
Lose the red nails.
My offer to be my personal chef for 10 million dollars is still on the table kenji.
Now I'll be on the hunt for this vegetable forever
@chicoryweek ❤❤❤
Whats with the gay nail pollish