this event is part of the series with the creative Feast focusing on food and its impact on Healthy Living AARP has been promoting the health and well-being of older Americans for over 60 years here in New Hampshire we strive to bring you informative Innovative and fun virtual events like today's online cookalong demonstration as a mean of as a means of connection and inclusion AARP has numerous healthy living resources on its website which includes staying fit wellness and Longevity information on healthy eating as well as staying sharp there's something for everyone so we'll put a link in the chat for you Chef Liz built her cooking career in various Boston catering and restaurant venues after starting her family she reentered the food world as a cooking instructor and develop Liz Barber's creative Feast Chef Liz has appeared on New Hampshire's WM Cooks Corner her cooking demonstrations and recipes and herb gardens have been featured in various Publications including where women cook New Hampshire magazine the nashwa Telegraph and the hippo press all her pro programs focus on the premise that we are healthier when we cook at home we hope you enjoyed today's program and here's Liz great thank you so much Francis and welcome everybody to my studio kitchen here in Hollis New Hampshire um and today's class 20 minute meals is um going to be very uh of course we're going to go the full hour but our recipes take about 20 minutes now I did take a little bit of Liberty with one of our recipes um the Dutch baby um is uh requires baking and getting your oven hot with your pan so just to get it ahead I'm going to put my pan in the oven then we're going to I'm going to take you to the website to show you the recipes so if you are cooking along with me uh let's just do this one thing first get your oven um up to uh 425 degrees pop and you can heat your pan in the oven while it's heating up I am using a cast iron pan measures 10 inches across this is going into the oven right now while my oven is preheating um so that will go in there oops looks like my husband popped another pan in there so I'm going to take that out pop this in and then um we're going to go right back to the website and you'll know in just a minute while it's really important to get that that pan hot now it could be a cast iren pan a stainless steel pan as long as it can take temperatures of up to 425 degrees okay let's go back to our regular introduction where I take you to my website and there you are going to uh find our recipes I'm going to show you where to find them so this is my website the creative.com and you can see across the top um everywhere that you can go um if you want to share my uh programs uh with uh other organizations I'm now doing uh just in-person lecture programs um at this point but you can um share information with your local libraries Etc if you are in the um massachus it's New Hampshire area if you want to um go to my recipe blog you'll find it under food and fun um and then there I've created a special page for AARP um and here are your recipes AARP 2024 cookalong classes so if you go there you're going to see all the classes we've already done for 2024 and then you're just going to scroll down to our class for the afternoon which is the 20 minute recipes for summer nights um so here is our garlic steamed clams and our Dutch baby with summer fruit so those are there for you you can also look back at what we did last year in 2023 by clicking on this link and that will give you all of the recipes there as well so that's available to you for my um all of my recipes just click on the recipe blog and there you're going to see all of the recipes that I've been doing over the years um of course there are many categories for you um so you can check that out there's so many there for you to enjoy if you continue on down you'll see intermittent fasting is something I'm very passionate about I've been doing it for about eight years um and been very happy both my husband and I do it um so you can look at that you can look at my low carb information if you want to begin to do a low carb lifestyle I highly recommend that as a tool in your toolbox um and then of course you can check out my chickens uh we have a a wonderful chicken run here that goes all around our property so you can check that out and see how we made it all of the information is there and a lot of you may already know me for my edible Gardens um so you can click on my edible Gardens and you can uh take a virtual tour through the gardens with some pictures that I've taken over the years so all of that information is there for you and um right now it's time to get started um the first thing I'm going to do is I'm going to work on the show we're going to start on the Dutch baby so I'm going to take all of the ingredients uh for our steamed clams um away so that we can focus on our Dutch baby and getting that in the oven um I have some edible flowers that we'll be garnishing our plate with later um and some fresh fruit from my local farm that we're going to feature on my the Dutch baby you can choose whatever fruit that you want um and then we have our ingredients now I'm just going to uh bring up on my H computer I'm going to take a look at my ingredients just so I don't leave anything out and I always have assistance in the audience that help me if I do forget something so this is a super easy recipe to put together now again we've already we preheating our oven to 425 degrees and then we've got our pan preheating in that so what is a Dutch baby a de baby is kind of like um it's like a pancake um but it's very thin and it Cooks completely in the oven and it actually cooks and rises in the oven similar to a sule so you're going to get a lot of puff out out of this and um Dutch babies can be made sweet or savory they're very very um uh easy to alter the ingredients so in this case we're doing a Dutch baby um batter that doesn't have any sugar in it but you are welcome to add like a teaspoon or two of sugar if you'd like to um but if you're going to go on the Savory side when I make the basic batter I could also add chopped herbs to it I could um add a little bit of Parmesan cheese to it um and um you know so you can really adapt it that way but it's also really kind of like a base for whatever it is that you're going to serve with it so if I wanted again to do a Savory Dutch baby I could leave my batter as it is there is no added sugar to it and once it comes out of the oven then I could add cooked seafood and um a cream sauce or um I could add um you know roasted tomatoes this you know we've got summer tomatoes ready to be Harvest pretty soon so those could go there or sauteed um summer vegetables and they could go right on top of the dut baby and you can serve it as that savory almost like a main porse or an appetizer we're focusing on on the dessert aspect um but again I'm just going to show you a basic um recipe for it we're going to be adding cinnamon and vanilla to it so again if you're doing Savory you might might want to leave those two um ingredients out um we get our pan hot so that the puffing and the cooking happens that much faster we're going to be um uh putting butter in the pan right before we put our batter in so you want to have your butter ready so we're going to start with um getting our batter ready super easy you're going to have a bowl and you're going to have a whisk and we're going to add add our ingredients we've got our flour we've got about um what do I have here a half a cup of um flour and then I have um a little bit of salt we're going to add that in and stir them together so that you don't have one spot that is overs salty then we're going to add in our cinnamon okay and you just want to mix that up evenly and then we have our eggs at room temperature and that's really important because that is going to affect um how this Rises it's going to give that puffiness puffiness if you're using eggs that are cold they are going to alter the cooking um in this and you may not get that nice puffy finish that you're looking for these um are my farm fresh eggs so I'm just going to pop those right in Fr do we have have any questions before I continue on not at this time perfect this is such an easy recipe and again it's so versatile so far as sweet or savory and then of course your fruit toppings if you're going sweet can be anything that is in season now I'm going to go ahead and add my vanilla here and we're just going to mix This Together get those eggs broken up and then we have our room temperature milk again using room temperature is going to be really important for uh the cooking process of this so that it all comes together so we're going to take that milk and we're going to add that in make sure I'm just going to get a little spatula make sure you get all of that milk out of there you do want to use a whole milk the fat is going to make a difference in your recipe do you want to use a whole milk here and then just mix this up just trying to get if there any lumps try to get those out very simple so we did have a question about the milk If you're lactose intolerant what would you use instead maybe almond milk yeah I you know what I am not uh I I did not look into that but if you have a milk alternative um that would probably be a good idea to give that a try um an a really good alternative would be coconut milk out of the can now coconut milk full fat coconut milk is going to have the fat that you need to bring this together so you might want to try that and see how that works for for you um I uh people who um want to do a keto diet or something and they're not doing Dairy um coconut milk is often a nice substitute uh and you can give that a try and we also had the question of how long does it take the eggs to get to room temperature oh that's a really good question so um that I don't know the exact answer because of of course it matters you know uh uh how big the eggs are Etc but and and what the temperature of your room is but if you've forgotten to do that uh take them out what I do is I um immediately crack the eggs and put them into a shallow bowl and that way there's more of the egg exposed to the air so they will come to room temperature faster so if that is an issue for you go ahead and put them into a bowl and it you know it you're it you're just going to touch it and it's going to be to the touch um uh but you don't want to put them in the microwave because then you could cook them you don't want to heat your milk and pour it on because that could cook them um milk is a little bit easier because you can put it into the microwave for you know 30 seconds and warm it up very slowly I would very I would worry about doing that with your eggs though and one other question was instead of using the Whisk can you you use a blender you can yeah whatever works for you um I use the Whisk because then I have to I don't have to pull out the blender it doesn't matter you're not trying to whip this up in any fashion you're just trying to blend it it's a very loose batter almost like a crepe batter okay so that's how loose it is all right now what I'm going to do is my oven is um almost preheated and once it's preheated I'm going to then take out my pan and going to um drop in my butter but for the moment I'm just going to set my batter aside with my uh butter um again just so I can allow my oven to come to room temp uh up to temperature 425 degrees and we're going to go start to get our fruit ready um for the um the the top of the um the dust baby so so what I have here is um I actually um have raspberry um plants in my garden so raspberri cane so I went ah out and I picked some fresh raspberries this morning my local Farm Stand um here in Hollis New Hampshire low farm they have their peaches um I would caution you now these are Stone um these are not free Stone peaches so when you cut them the the pit doesn't come right off so I just cut through and then I'm going to cut them now you may want to um if you like to peel yours you can do that I like to eat the whole Peach um but I do suggest that when you go to buy your peaches um give yourself um a couple of days these have been sitting um for a few days because we're really early in the season so most of the peaches that are there at the farm stand are not quite ripe which is just fine sitting out um on the counter um at room temperature for 2 days uh ripened them up beautifully so these are really delicious and um they're just the first Peach I've had all season because I don't like to buy my fruit um out of season if I can avoid it um certainly in New England that's um a problem but we do have a lot of um apples and we have local Apple Growers here that can store their apples and such a way that when they open the storage it's almost as if they are freshly picked all right so there is one of our peaches and now um we're going to go ahead um so I'm I'm going to add one more Peach but while my because my um oven is up to temperature I'm going to come over to the stove and we're going to drop our butter in our pan so let's take a look at what that's going to look like remember my pan has been in the oven and I'm going to go ahead and drop this right in and you can see it's melting right away I'm going to pop it back into the oven give it a minute or so so that completely melts and then we're going to go ahead and add our Dutch baby batter to that now here's another way you could trim this is trim it around like this and then come down and then I've got it into these wonderful little pieces now the free Stone peaches are the ones that I love because I can just pull them uh apart and they'll come right off the pit but there is nothing better than fresh fruit right now in New England we're picking blueberries that just started uh about a week or two ago um and so I try to get there early in the morning and pick blueberries and I will freeze them uh for the year to come I'm also picking rhubarb and I will pick that all throughout the summer um and so that is a fantastic easy perennial fruit to do here um in New England Actually I don't even think it's categorized as a fruit but we certainly do serve it as a fruit um so I've got my fruit here if you want a sugar you fruit you can do that I'm going to be using um maple syrup that we got from our own trees back in March um I do have some um sour cream because I like to myself I prefer sour cream this is a um a Greek style sour cream so nice and thick but you could use uh plain yogurt if You' like um you can use cottage cheese if you'd like anything like that um even whipped cream if that's what you prefer or um ice cream if you would like all right let's pull out our pan so I've got a nice bubbly um butter going there going to go ahead and we're going to do this really quickly drop it all into our pan get all of that batter out and then immediately pop this right into the oven okay and that's it that's how simple this is I'm going to go ahead and set my timer now I'm going to set it the recipe calls for 20 minutes um I'm going to set it for 15 my oven runs a little bit hot um and then I'm going to take a look at it what I'm looking for is that it is Puffy and lightly brown and then um you can uh if it's still a little Jiggly in the center you can turn off the oven and let it sit for another five minutes and then it'll be perfect so we'll come back to that uh in about 15 minutes now let's move on to our next dish which is our um clams we're going to to do a simple clam and I love this idea of course we're here in New England so we have um a wonderful selection of seafood here um this dish um I'm going to be focusing on the clams these are little neck clams you do not want to get Steamers That's a classic New England type of clam you know where the the neck comes out um and you what you do is you steam those and then you take them out of the shell and you pull that little bit of um skin off of the neck of the clam and dip it in butter those you don't want to use because um their bellies are too full they're going to add a whole different flavor um you want to be using the little neck clams or you can use what are called mahogany clams so they're going to be a nice dark brown if you if you prefer to use those depending on what's available um the problem with shopping on Monday which is when I picked these up yesterday today is that they don't always have their um their Seafood replenished at the time that I go in so what I did was as a backup I went ahead and I got myself some muscles um I love muscles so last night when I prepared this dish I actually prepared it using muscles and it was delicious now what if you don't like clams and you don't like muscles you could certainly use shrimp do raw shrimp already peeled in deines and you can prepare this U very similarly it will just take another minute or so to cook it with shrimp and then you can finish it up the same way you could use scallops if you want um you could use um uh pieces of swordfish for example just cut them on the small side so that they cook in that two to three minute period of time and then you could use sfish and then you'd be serving that in a garlic butter sauce so it's very versatile um and really simple to do um but one of the first steps is I do want to um cook some bread and I'm going to show you how to do that because you're going to enjoy serving that so I'm just heating up my cast iron pan here um over a medium high heat and at the same time I am going to serve this um with a side of buttered pasta so you're going to look at this pan here and you see that that is a um stainless steel um uh straight-sided sauté pan and um I am going to cook my pasta in that you're gonna think why is she not using a big kettle of water um and cooking it in that and the reason is is that when you're preparing uh a dish that can then be you know it will be served over pasta have you ever read a recipe where it says and set aside some of the pasta water to add to your sauce well we are creating pasta water that has a lot of starch in it and that's one of the advantages of using the pasta water in your dish because the starch will help to thicken the dish so I'm sharing with you a little tip that you could use in the future you could use it this time but when you cook your pasta you don't have have to cook it in a large uh container of water as long as you are checking it and frequently stirring it so it doesn't stick together I specifically have moved myself to cooking in a lot less water I will flavor the water with salt okay so you're going to use a good um you know tablespoon of salt this has got about um an inch of water in there um for that size of the pan I'm going to put um a little on top and that will help bring it to the boil um I am only going to use a half a pound here but my dish is going to serve two of us um because I don't like to have a pasta heavy um diet so I I go very light and and let the flavor of the sauce that I'm preparing be the real um shining star of that particular meal rather than the pasta um pasta is extremely high in carbohydrates um this is my pasta of choice it's the Deo um so I really um prefer this one and um if you look on the back of your pasta which you all should be doing if you are pasta eaters is you want to look at um how many carbohydrates in the serving so let me tell you that this package one pound of pasta they consider this to be eight servings so for every serving there's 40 grams of carbohydrates now if you are somebody that is looking to cut down on carbohydrates in your diet which we all should and including you know these highly processed carbohydrates which include anything that have flour in it you're going to want to look at the um nutritional facts on the back of the package and consider that so I've shifted my pasta loving to Sauce loving with a little bit of pasta and then I only have pasta occasionally um that's how I choose to to um you know enjoy now uh of course I'm going to go ahead and contradict myself because I am going to do bread now I prefer bread over pasta so um here what I want to do is I've Got My Pan heating up I'm going to show you I'm going to fry my bread I'm just going to put some olive oil on the bread okay and then we're going to put it in the pan and just let it toast up now you could actually toast this in the toaster if you wanted to you could toast it in the broiler if you wanted I wouldn't put oil on it if you're going to toast it in the toaster though um because that could cause some issues for your toaster down the line but I've just placed some olive oil on there and that is um heating up I'm going to keep my eye on it and you can even um add just a little bit of salt to that if you like okay and all I'm looking to do is to br that and that's for um serving um it's entirely up to you Francis do we have any questions before we go on only question the only question I had was the eggs that you put into the um baby and they were wondering should you beat the eggs before putting them in the batter and if not why well um it's I'm just checking on my bread um I don't I don't do it uh in this case because um you know it's not going to affect the batter I'm not looking to create any loss with that and um I didn't overbeat so it's just very quickly it mixes in nicely and um and then uh as long as you don't have any big lumps in it it should be just fine it's a nice timesaver isn't it and it also saves um a bowl so read through your recipe to understand why would I beat that if part of the recipe was to create a loft by having uh really well beaten eggs that would be an issue but in this case the loft of this is coming from um being in the oven and the number of eggs in in the recipe okay all right now we've got some color coming here and all I'm doing is just toasting my bread now I've got my pasta water has come to a boil so I'm going to go ahead and drop my pasta in now um while that's come to the boil because the pasta I've got a um thin spaghetti you could do if you're going to do a um angel hair it will take less time the thinner your your pasta is going to drop that right in and then just give it a little stir and I'm going to check on this every once in a while you're going to need to come over just to make sure that I stirred it up a little bit but I do want to cover that okay and there we have our bread just waiting for that to get a little bit Brown a little bit more crispy all right let's go ahead and look at our clams it is important before you use your shellfish that you take it put it into a bowl of cool water I have a nail brush here that I like to use all I'm doing is getting off any dirt that may have come with of these extra you know gritty salt or anything like that and just getting these off because if you don't do that if you don't clean that off it's going to get into your dish so even if you were um cooking a different dish and using Steamers or oyers or whatever you make sure that you have cleaned it off and then I'm just going to rinse those and there is a little bit of sand there so I did a good thing to rinse those off one more time lost one in the dish and there we go okay so there are our clams they're going to be ready to go I'm actually going to put them over by the stove because we're going to add them um at that time when it comes time to putting those in and almost done with my bread now what I'm going to do is we're going to prepare um get everything ready for the aromatics in this dish so we do have um the recipe calls for um shallots but uh again my grocery store oddly enough did not have the shallots so I'm going to use um Red Onion which is very mild you could use um a regular white onion just you know uh use just a quarter of the onion you don't have to use a lot it's just going to add a little bit of extra flavor um and let's check take a look here look at that that's perfect this is working beautifully and I'm going to go ahead and take my bread off because I don't want to take the chance of overcooking it and I'm going to let it sit um on the stove and be nice and crisp and I'm just going to move my pan off the heat right now uh just so it doesn't overheat for when it's time to put our ingredients in so we have our shallot and um you can do this a couple of ways you can chop this really fine if you like or you can slice this nice and thin so I'm going to slice it nice and thin just make sure that um you know each your pieces are the same um thickness and um your knife is nice and sharp so I cut down to the root without going through and then I'll just go back and cut that root right off and then I have my um onion all sliced so that's perfect um and then we're going to get our garlic all set so just smack that garlic um now is the time here where harvesting garlic so that's really wonderful mine is just starting to cure so that means it's sitting uh it's come out of the ground I've cleaned them off just by brushing the dirt off and now they're sitting on trays that are letting air circulate around them so they get nice and dry and then it'll be time uh to store them for later use and hopefully I'll get you know good couple six months or so of my own garlic along with SA shaving some of the garlic heads so that I can plant them in the fall then uh for next summer so um it's a really great process and super easy to do and just one of those little things that you can do yourself all right I'm going to um slice my garlic let's just slice it nice and thin keep that easy take our garlic clothes and just give it a nice slice you could also mince this if you want here we go okay so we have our um onions our garlic and we're pretty much all set to go over to the stove I also have wine we're going to use about a half a cup of white wine now I'm using dry sherry um I didn't want to open up a bottle of wine but dry Cherry is a wonderful alternative and gives it just such a rich flavor so if you are somebody that keeps I always keep dry Cherry to cook with um and it doesn't um have to be you can um keep it in your pantry for a few months and that would be fine as long as it's in a cool dark place another um alcohol that you can use if you don't have white wine is dry uh vermouth is another fortified uh wine that you can use for cooking um if you are using white wine it depends if you like a dry wine a Chardonnay s yon Blanc is um a really good even U middle-of the road wine to use um so that would be a good choice you just don't want a sweet wine that will totally turn this dish into a whole different direction all right let's go on over I've got my butter our pan is ready to go I also have over here um some red pepper flakes that I'm going to add in I'm going to get our pan uh heated over a medium flame add my butter in and then add my onion and my garlic again we're just going to add those so that um we'll get them nice and soft it should take a minute or two we do want to soften those up that was my timer for my uh dut baby so I'm going to let these soften up the timer couldn't have gone off more perfectly and let's go in and grab our dut baby out of the oven and take a peek oh my goodness so I'm going to call it at 15 minutes and I want you to see how gorgeous that is so you can see how beautiful that is that is perfectly cooked again my oven runs a little hot which is why I'm doing it at 15 minutes I'm going to turn off the oven pop this in for five minutes just to let it rest I wanted you to see it at its full height actually let's just bring it to the side so you can see how much that Rose over the top it's really quite beautiful back into the oven just let it rest in that oven it'll set it right up for about five minutes going to take my pasta lid off check this out this is almost I would say another four minutes on our pasta but do you see how I don't know if you can see that this water is actually very thick with starch and so if I'm going to turn this into a full blown pasta dish this water is going to be perfect to add to our um dish I'm going to serve it on the side um but you can certainly do um anything that you'd like in that area all right now our garlic is starting to Brown our onions are starting to soften I can smell the aromatics from those it's really smells so good I'm going to add in a little bit of crushed red pepper Just A Pinch and a pinch of salt okay and now we're going to go ahead and take our wine and we're going to drop that in okay you want to make sure again that your onions have started to soften your garlic it just started to Brown and then in goes your wine I'm going to cook that for about a minute just going to cook off the alcohol it's going to reduce the wine a little bit to allow to give it a more intense flavor okay so we want to do that and then we're going to add in our clams and then what's going to happen is you're going to look at this and you say gee that's not a lot of sauce but remember that once your clamps open up out will come the seawater that they're holding tight inside and that is going to add another element flavor to your dish fris do we have any questions before we go on we just had a question about the pan size for the pasta they were wondering what size pan that was oh okay I always use I I 12inch pans right this is a 12inch pan this is a 12in pen I just find that when you're cooking uh um you know for two or four that's the size to go okay Ingo our clam on go the lid okay and we're going to let that cook uh we've got about 2 minutes on the timer for the end of our Dutch baby so that will give us a good amount of time um so yeah the 12 in and that's um I'm so glad that you asked that because certainly if you use a smaller pan you may have to break your pasta so I did not want to break the pasta so that's again another reason to use a 12inch pan um but I gotta tell you I just find them to be the most um versatile if I have a um re I rarely have a recipe for a 10-inch pan but my um the cast iron pan that I have the Dutch baby it's it's called a number eight it happens to be 10 inches across the top so it was absolutely all right and H we're going to go ahead and cut some lemon for our dish so that we have that ready and I'm going to cut a little bit of parsley but we are really almost ready here all right I'm going to go ahead and pull out my Dutch baby and re set my timer just for my clam oh this is so beautiful I'm just so glad that this came out love so nicely when I prepared this I always the week in advance I always redo my recipes to make sure they come out okay and I realized that my pan some uh my oven has somehow recalibrated itself which is happens to many of our ovens they just aren't the right temperature so it's important to have um a a temperature gauge that you can leave in your oven and you can test it every once in a while um and what I discovered was that this was just a little bit um running a little bit hot okay so now we're going to go ahead and we're going to add our berries to this this is just going to be too pretty to eat you could serve it hot room temperature however you want I'm going to prepare it for you nice and hot this would be a lovely dish to serve also at room temperature but I think hot um it just gives it that really um I don't know it just makes it exciting to have it come right out of the oven and finished up all right I'm going to turn off my pasta I've actually absorbed all of the water in there so that's okay um I would add a little bit more back into that if um you were going to serve that as a um as a uh pasta dish okay so now we're going to take I'm just going to use sour cream and you can dab it all over however much you want to use if I were serving this with guest I absolutely would use a little bit more and then I'm going to add into that my homemade maple syrup my husband this is his thing so and there goes that's my plan so let's just pour this over oh my goodness that looks so delicious all right let me turn this off we're back at the stove and let's see when you lift make sure you lift away from your face and look at that all of my clams with the exception one that's almost there we go it's almost open I'm to let this go just another minute just to get that one finally open if you have a clam that absolutely will not open toss it okay um sometimes they're just you know a little bit beyond um and if it hasn't opened then it hasn't released anything into the Pan um but there is our gorgeous Dutch baby let's chop up some fresh parsley to add to our other dish now in my my uh pasta I'm going to um because it is a buttered pasta so I've got some butter in the refrigerator that I'm going to grab and I'm going to add this to the pasta itself so it can serve that with and then I personally love Crush um craft black pepper so I'm going to add that to this that up and there we go and then we're going to get ready to serve both of these together strangers do we have any other questions on this dish no we do not all right well I'll tell you we have really done a great job I've recovered on the 20 minute promise right because we're just over getting on to 45 minutes and we have two dishes although you do need to account for the idea that you're going to be preheating your oven um for your uh Dutch baby all right now I've given this plenty of time and there is my clams this is just gorgeous now if you wanted to serve this with a little bit of um chopped bacon you want to cook the bacon first take it out of the pan and let the Bacon Fat be the fat in this if you're doing andoy sausage cut that up sauté that first with a little bit of olive oil um and then um add in your um uh your onions and your garlic and then you can cook on with that I when I do the bacon I like to cook up the bacon take it out and then add it at the end so it stays a little bit on the crispy side but that's just me so it's entirely up to you now let's finish this off we're going to go ahead and add our parsley to this and tetir that up a little now another thing that I I added last night just to add a little bit of color was um some regular um sliced red pepper I added it when I cooked my onions so you can add color to this if you like so that might be um something You' be interested in now let's go ahead and serve this I'm going to serve it with my buttered um pasta so let's take a little bit of that out okay so that has plenty of butter in it just really beautifully done just a little bit and then this is how we would plate this in the restaurant so that you can see how to do that always put your clams first and put them so they are sitting with the clam facing to the outside of the bowl and that way wherever you set it down whoever you're giving it to get to see your clam now this is technically for two people but I'll tell you I'm going to be happy uh to be eating this for my lunch all by myself this is one of those summer dishes that I can't wait for um yes of course we could have it at any time of the year but to me it just seems like one of those perfect seasonal dishes and now you can see how quickly you can make this um and how easy that is now look at this beautiful all of our vegetables aromatics right in the middle and then this wonderful broth goes around the edge this is a perfect lovely New England dish but you can do this from any part of the country that you're in and certainly in different parts of the country you're going to have different kinds of claims that are available to you um here we have our bread we're going to take this chop that on an angle just like they would in the restaurant super easy put that right there on the side with your toast points up there we go this is the perfect dish now just to finish that off I'm going to add a little bit of lemon like that and I'm even going to add a little lemon to this because I love lemon I think it really brings out a lot in Fruit as well all right Francis we actually finished a little bit early this afternoon but that's what happens when you're cooking a quick 20 minute uh meals now um we do have some time if there are any questions that anybody have um has about cooking that don't necessarily have to do with our class today I'd be happy to take the time to answer them well we did have a question about the parsley do you keep it in the fridge or do you keep it on your counter good question um I'm actually going to turn off my cameras here you can unplug un undo my stove camera if you want to take that off that'll give more room for the other um yeah good question I only did it to to have for you I always keep my herbs um in the refrigerator it will keep them fresher longer basically what you want do let me see if I can tip this camera up a little bit for you there we go um what I like to do is have my herbs in a Ziploc bag and press all of the air out of the bag um and then put them in the refrigerator another thing that I caution people against is rushing um oops I don't know what happened here let me seems to have gone off of my device let's see oh I know I think I moved my my computer just a little bit let's see if that will search for a device we'll get that back on so you can see um when people come home with their herbs and they wash them um and put them in the refrigerator if they are wet um they will deterior that much quicker so I do um recommend um that people go ahead and don't necess wash them as you go okay um let me just see what happened here I'm G to reconnect and see what's going on there we go sometimes you just have to start over again any other questions Francis we did have the question of you talked about edible flowers are you going to add them to the recipe yes thank you okay so I am a big fan of kandula so this is the PO it's a different kind of mirold but one thing that you can do with your um flowers is just pull the um petals off now colula doesn't have a lot of flavor to it so that's a really nice one to add and of course um another favorite of mine is the bachelor button and so this one I'm just going to move these a little bit more um I thought would be real pretty here and that just really makes that orange pop um from the peaches um of course all roses are edible so you could add rose petals to that if you want um and then another thing too is you know depending on your herb flour is what's available right now um Anna's hiip is in flour that has um uh some um a minty flavor but it also has a little bit of a licoricey flavor which you might like um that also I'm going to put that on here because I find that um a licorice flavor will remind me of fennel which reminds me again of an alternative for this you could use onions and Fen in this and it would be so wonderful slice your fennel nice and thin cook it at the same time that you're cooking your onions and your garlic and then finish it with the wine and that would be a fabulous dish any other questions we have a couple more okay um so what's an alternative to Wine I know in your recipe you said water was there anything else you could um you could also use a um if you happen to have a fish broth a good canned fish broth if you're making here's one thing that I do if I'm going to be cooking shrimp for example I will take the shells off the shrimp and put them in my freezer and then I can make a FR a a really quick shrimp stock by simply taking the shrimp and putting it covering it in water simmering it with a little bit of salt and pepper maybe some garlic and then I'll have a shrimp broth that you could use um if you are okay with using a chicken stock you could use that as well um I suggested water just because um then you're going to you could season it with more salt and pepper which is really what a lot of these Brocks do they have a lot of salt um they may you may add some aromatics to that you could add some thyme to that um so it's really um you know something you could try you could also do you could steam it in milk if you wanted to and then you would have almost like a chowdery finish um so that might be something you'd like to try um so there's really endless possibility lot of Al or that coconut milk yeah that coconut milk might be nice um and then you could even add a little bit of Curry and then you could take it in a coconut curry Direction and we had um gas stove or electric stove my stove is a dual um oven dual range so the ovens are electric and the stove top is gas oh nice yeah I don't know that we have any other questions all right well great well they're all saying great job they love the recipes and if they didn't cook along with you they can't wait to try them it's super easy let me do my ending and say thank you Liz for this wonderful cookalong demonstration we can't wait to try these recipes today's cookalong demonstration is one of many upcoming virtual event offerings provided by AARP New Hampshire please visit aarp.org Hampshire to learn of our other virtual events which include General yoga and educational webinars if you're interested in volunteering for the AARP New Hampshire Community contact us at nhp aarp.org and our next cookalong demonstration will be with Liz on Tuesday August the 20th at 2 o'l she will show how to build a better sandwich and of course you can register for this class at www.arp.org forn so thanks for joining us have a rest of your day is hope it's wonderful and thanks for cooking these delicious meals for us Liz thank you thank you everybody have a wonderful day we'll see you next month yeah