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Americas Test Kitchen - Season 26 - Episode 09: New Thanksgiving Favorites
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00:29I'll see you next time
00:36Today on America's Test Kitchen,
00:39Lon makes Bridget stuffed spatchcocked turkey,
00:43Adam reviews slicing knives,
00:45and Aaron makes Julia shaved celery salad
00:49with pomegranate honey vinaigrette.
00:51It's all coming up right here on America's Test Kitchen.
01:03They say easy as pie or a piece of cake,
01:06but you know what they don't say?
01:08Easy as turkey.
01:09Because cooking a whole turkey is hard.
01:12You've got the white and the dark meat
01:14that have to cook at the same rates.
01:15It's big, it's unwieldy.
01:17That's a lot.
01:18So we've got Lon here,
01:20and she's going to take care of all of our turkey conundrums.
01:23Bridget, we're not only going to make cooking this turkey easy,
01:26we're going to cook a stuffing alongside it.
01:29Bonus?
01:29Bonus.
01:30We're going to start with the salting mix for our turkey.
01:33Okay.
01:34Two ingredients, really simple.
01:35I have a quarter cup of kosher salt,
01:37and to that I'm adding four teaspoons of sugar.
01:41Okay.
01:41Just going to whisk this together.
01:45That's it.
01:46Now, this is going to be enough for a 12 to 14 pound turkey,
01:50which is what I have here.
01:52Right.
01:52In order to make that cooking method easier,
01:54to make sure that the dark and white meat finish up at the same time,
01:57we're actually going to spatchcock this bird.
01:59So to do that, we're going to turn it over so that backbone is exposed,
02:03because that's the part we're going to remove.
02:05Right.
02:05I like to use kitchen shears for this.
02:07It's just a lot easier than using a knife.
02:09Right here, where there's a hip bone,
02:13is where it is hardest.
02:15And once you can get through that bit, you're kind of home free.
02:20This is actually super great for gravy.
02:22You just chop it up, throw it in a stock.
02:24It's fantastic.
02:25Now we just flip this over.
02:29So push down to crack that bone.
02:34And that's it.
02:35Crack the breastbone, the keel plate there.
02:37Yeah.
02:38So I want to clean this up a little bit.
02:40There's some extra skin up here that is totally unnecessary.
02:44Next up, we're going to salt the turkey.
02:46And as we always prefer, we want to do it under the skin.
02:49Step one is to loosen the skin.
02:51I'm just going to lift and kind of ease my fingers
02:55between the skin and the breast meat.
02:58And it's really not a problem if you tear the skin.
03:00I've actually figured out a way to patch it.
03:02And you wouldn't even know that it was torn.
03:04You just need a couple of toothpicks.
03:06You can actually find more details on that tip on the website.
03:09Great.
03:11You can just lift that skin up, five teaspoons right in.
03:16Okay.
03:17All right.
03:17Other side.
03:19For the legs, it's going to be two teaspoons a piece.
03:23Cool.
03:24The rest is going to be for the underside.
03:27Okay.
03:29Last thing I want to do is tuck these wings.
03:32This is going to go into the fridge for at least 24 hours.
03:35Okay.
03:36But if you can let it go for two days, that's even better.
03:38It's time to move on to the stuffing.
03:41Great.
03:41I went ahead and got us a little head start.
03:44I took one and a half pounds of hearty white sandwich bread,
03:47cut it up into half-inch cubes,
03:48and toasted it out in a 250-degree oven.
03:52Next up, we're going to make our binder for the stuffing.
03:56I've got three large eggs.
03:58And this is a half a cup of water.
04:00And it's just going to go right in.
04:07Bread cubes can go right in.
04:09And I'll just toss this until they're nicely moistened.
04:13What I'm looking for is to not have a pool of egg at the bottom.
04:17We're going to come back and toss this a couple more times.
04:19Okay.
04:19In the meantime, I've got four tablespoons of unsalted butter melted over medium heat in this 12-inch nonstick skillet.
04:27To that, I'm adding three onions that are chopped and six finely chopped celery ribs.
04:36So, this is just going to cook until the vegetables are softened.
04:40It's going to take eight to ten minutes.
04:41Okay.
04:45Bridget, it's been ten minutes, and we're going to need some aromatics to flavor this.
04:49I've got two tablespoons of minced fresh thyme,
04:53two tablespoons of minced fresh sage.
04:56Lovely.
04:57All the poultry herbs, right?
04:59Six garlic cloves that I've minced,
05:01and one teaspoon of black pepper.
05:05So, I just want to break up that garlic a little bit,
05:08make sure everything is kind of opened up.
05:11We'll just add this to our bread.
05:16And one more quick toss.
05:18All right.
05:18That's looking pretty good.
05:20I have our roasting pan right here,
05:22and I've given it a good coating of baking spray to make sure nothing sticks.
05:27What I'm going to do is shape it into a nine-inch by nine-inch square.
05:33That's going to be just about the right size for this turkey of ours.
05:37We can go ahead and move our turkey and plop it right on top.
05:42So, our stuffing is nice and protected.
05:44We also want to protect the breast meat.
05:47It's going to cook pretty quickly,
05:48and in order for this to all finish at the same time,
05:51we want the legs to get a jump start.
05:54Okay.
05:54The way to do that is our trusty foil shield.
05:56You just press it right over the top.
06:01I'm going to wash my hands, and then we'll get this into the oven.
06:03Okay.
06:04This is going to go into a 425-degree oven right on the middle rack,
06:09and it'll cook for 45 minutes.
06:11Okay.
06:15I'll get that for you.
06:17Oh, thank you.
06:19Hey, it's starting to smell good.
06:20It's starting to smell great.
06:22If you could do me a favor,
06:24can you drop that oven temperature to 325?
06:27Of course.
06:32All right, Bridget.
06:33Now that we've gotten the dark meat a jump start,
06:36I'm just going to remove this foil,
06:38and I want to give this a quick brush with some melted butter.
06:41It's going to be just one tablespoon of unsalted butter.
06:44I'm going to pop this back into our 325 oven,
06:47and it's going to go until it's done to two and a half hours.
06:51I'm looking for the breast to register 155 degrees
06:54and the legs to register 175.
06:58Oh, wow.
07:00Look at this.
07:02Oh, wow.
07:05All right.
07:06I'm following you.
07:09Wherever you go.
07:12Pretty satisfying, right?
07:13That is gorgeous.
07:15So it's just going to go right to a carving board.
07:18Oh, my goodness.
07:21This is going to need some help,
07:22but all of these beautiful brown juices in fond,
07:25we want that in the stuffing.
07:27So we're going to give this a nice scrape.
07:30Oh, my goodness.
07:31This I'm just going to spread into a nice, even layer,
07:34maximize our surface area for browning and a light bit of crisping.
07:38Okay.
07:39But we're not going to actually do that quite yet.
07:41So this turkey, it's going to need to rest for 30 minutes.
07:44It could actually go a little bit longer if you needed it to.
07:47I am not going to cover it.
07:49I don't want that skin to steam.
07:51Right.
07:51And 15 minutes before serving,
07:54I'll pop this back into the oven just to warm it and brown it slightly.
07:57Gorgeous.
07:58All right.
08:00Oh.
08:03All right.
08:04Oh, yummy.
08:08Oh, that smells like Thanksgiving.
08:12Mmm.
08:13Sure does.
08:15Let's give this a quick fluff,
08:16and it can go right into our serving bowl.
08:19I really love how you get a bunch of different textures here
08:22and wait until you taste it.
08:25Okay.
08:25Last little bit.
08:27Now that this is ready to go,
08:28let's go carve our turkey.
08:30Sounds great.
08:31So first step is really easy.
08:34We're going to take off the legs.
08:35I'll just kind of lift this up
08:37and cut along the skin
08:41because it's really just the skin that we need to get through.
08:44Really, you're just cutting through the skin
08:46that's holding that leg in place,
08:48and it just pops right out.
08:50So next up, we're going to deal with the wings.
08:52You can see how there's like a little seam right here.
08:55It's kind of where we want to cut.
08:59And then you should be able to kind of just lift,
09:03give it a little twist,
09:05and that joint kind of reveals itself.
09:09I'm just kind of following the bone in there.
09:13You sort of feel for it.
09:14There's not much to look for, really.
09:16And then now all we've got left on here is the breast,
09:19which makes it really easy.
09:20There's a keel bone running down the center,
09:22and I just want to cut on either side of it.
09:25Can you hear how crispy that skin is?
09:28Definitely.
09:28Awesome.
09:29And then we'll just slide our thumb in here to hold it open,
09:32and it's still nice and hot.
09:35Yeah.
09:37And I want to just kind of follow the rib cage
09:41until that breast releases.
09:47Other side.
09:50All right.
09:50So now we've got a leg quarter,
09:52which is not great to serve whole.
09:54No.
09:55I just want to divide them.
09:56I like to kind of come down this way,
09:59find the bone,
10:00and then you can just kind of...
10:02Pop it.
10:03Pop it.
10:05Now, there's one little tricky bit here
10:08that doesn't happen on a whole bird.
10:10When we spatchcocked it,
10:12we left a bit of the rib cage on this thigh.
10:14I want to find it.
10:16It's kind of triangular right here.
10:18Slip my knife right underneath
10:21and remove it.
10:25And then this bone,
10:26we don't want that either,
10:27so I'm just going to cut around either side of the bone
10:31and just kind of gently work the tip of your knife
10:34along that bone
10:37until everything releases.
10:39And then we'll flip this over
10:41and give it a slice.
10:44The breast, much easier.
10:46We're just going to slice through these.
10:48The grain is kind of running this way,
10:49so I want to do one of these.
10:51I really like to hold my knife
10:53at a 45-degree angle
10:54when I slice the breast.
10:55You get a beautiful cross-section.
10:58Now, the last couple of pieces.
11:01Tuck them right in there.
11:02Not bad, right?
11:03Pretty great.
11:04How great is it
11:05that you can get
11:06two of the big Thanksgiving dishes done
11:09all at once?
11:10It's true.
11:10I mean, this is like a miniature Thanksgiving.
11:12You've got the turkey,
11:13you've got the stuffing,
11:15and you brought
11:15my favorite beverage in the world, gravy.
11:18I'd heard that about you.
11:21Here we go.
11:22And a little dark meat, too.
11:24Please.
11:27Let's see if I can't
11:28scoot this little guy out of here.
11:32I'm never greedy
11:33because I can go back for more.
11:37And then,
11:38nice helping of stuffing.
11:44Oh, yeah.
11:45Oh, delicious.
11:46This is gorgeous.
11:48Yum.
11:49And even better,
11:50you can get this recipe
11:51for the gravy
11:52on our website.
11:56All right,
11:56I'm going to go into
11:57the breast meat here
11:58because that really is the challenge.
12:00Making sure that it's seasoned
12:02but not dry.
12:08That's fantastic.
12:10That's so good.
12:12Super moist.
12:14Mmm.
12:16The skin is beautifully rendered
12:18as well.
12:19Super crisp.
12:23succulent, juicy.
12:25Seasoning is perfect.
12:27Mmm-hmm.
12:27This is not salty at all.
12:30Now,
12:30on to the stuffing.
12:32You can taste
12:33those deep,
12:34dark turkey drippings.
12:35You toasted the bread.
12:36That was fantastic.
12:38And also,
12:38you're getting these
12:39little crispy,
12:40browned parts
12:41from putting this
12:41back in the oven.
12:43This is turkey day perfection.
12:46And you made it
12:47all look so easy.
12:48I had a good recipe.
12:49So,
12:50if you want to take a crack
12:51at this fabulous turkey recipe,
12:53it starts by
12:54removing the turkey backbone,
12:55then applying a salt
12:57and sugar mix
12:57under the skin.
12:58Place the turkey
12:59on the mound of stuffing
13:01and roast,
13:02first covered with foil,
13:03then uncovered
13:04until deep golden brown.
13:06Stir the stuffing
13:06and then return it
13:07to the oven
13:08and bake until crisp
13:09and brown.
13:10So,
13:11from America's Test Kitchen,
13:12a spectacular recipe
13:14for stuffed,
13:16spatchcocked turkey.
13:19Don't forget the gravy.
13:26When carving
13:26smaller pieces of meat
13:28like a chicken breast
13:29or a pork chop,
13:30you can get away
13:30with using a chef's knife.
13:32But for larger roasts
13:33like a brisket,
13:34you really want
13:35a slicing knife.
13:36And today,
13:37Adam's going to tell us
13:37which brand is worth
13:38the money.
13:39Oh,
13:40a slicing knife
13:40makes it much easier
13:41to get neat slices
13:42of bigger pieces of meat.
13:43We tested this lineup
13:44of eight slicing knives.
13:46The length was
13:4710 inches to 12 inches.
13:49The price range
13:50was $26 to $240.
13:52The tests included
13:54slicing brisket
13:55because it's nice and wide,
13:56a big, wide,
13:58large turkey breast,
13:59and pork loin.
14:00And the things
14:01that separated
14:02the best knives
14:04from the not-so-good knives,
14:06number one,
14:07sharpness is very important.
14:08How well it's sharpened
14:10and honed
14:10at the factory.
14:11Okay.
14:12Number two,
14:13this also affects sharpness,
14:15is the blade geometry,
14:16which is the angle
14:17at which the cutting edge
14:19is ground
14:20on either side
14:20of the blade.
14:22In our lineup,
14:22those angles range
14:24from about 20 degrees,
14:25which is fairly wide,
14:27to 15 degrees,
14:28which is narrower.
14:29You have a couple
14:30of them here.
14:31I want you to try
14:32this knife first
14:33and take a couple
14:34of slices of flank steak
14:35and then try the one
14:36next to its second
14:37and just tell me
14:38what you observe.
14:39This is a little awkward,
14:40I have to say.
14:42I'm able to make nice slices,
14:43but I'm working at it.
14:45You're good with a knife,
14:46though.
14:46Now try the other ones.
14:47Okay.
14:51Oh, this is a breeze.
14:52Yeah, this is way easier.
14:54On some of these,
14:55on the first slices,
14:56I had trouble
14:56getting through the bottom
14:57and on this second knife,
14:59nope, it slides right through.
15:00So the first one,
15:02the blade geometry
15:02is 20 degrees.
15:03It's a wider angle.
15:05The second one you're using,
15:06it's 15 degrees,
15:07so it's narrower
15:08and you agree
15:09with the testers
15:10who all felt
15:11that it was keener,
15:12more agile,
15:13definitely easier
15:14to slice through with.
15:16Blade dimensions
15:17also made a difference
15:18with a slicing knife.
15:19Number one,
15:20it's got to be long enough.
15:22You can see this one,
15:23for instance,
15:2412 inches long.
15:25That's going to span
15:26a big roast,
15:28a brisket,
15:28something like that.
15:29Something like this
15:30was just 10 inches long.
15:31You're not going to get
15:32all the way across
15:33every brisket with this.
15:35The height of the blade
15:36from the cutting edge
15:38to the spine
15:39also made a difference.
15:41Testers preferred blades
15:42that were about
15:43an inch and a half tall
15:44from the cutting edge
15:45to the spine
15:46at the top of the blade.
15:48That gave them
15:49a chance
15:50to really hug the meat
15:51and make nice,
15:52neat slices.
15:53It also gave them
15:55enough clearance
15:56for their knuckles
15:56off the board
15:57so they weren't dragging
15:58their knuckles
15:59through meat juices
16:00at the bottom.
16:01Another factor
16:02of the blade dimensions
16:03was the thickness
16:04of the blade.
16:06Testers preferred
16:06that it be about
16:081.5 millimeters
16:10at the spine.
16:11That gave them
16:12a nice balance
16:13of rigidity
16:13and flexibility.
16:15Some of them
16:16were a lot thicker,
16:17like this one.
16:18This was 2.8 millimeters
16:20at the spine.
16:21That's quite thick.
16:21It's a lot thicker
16:22and it doesn't have
16:23nearly the flex
16:25that the other one does
16:26so this one felt
16:27more awkward to use.
16:29Some of them
16:30are about
16:301.5 millimeters
16:32at the spine
16:32and that gave them
16:33the right balance
16:35between flex
16:36and rigidity.
16:37And then if it was
16:38more like 1 millimeter,
16:39it was a little too flexy,
16:41a little too bendy,
16:42it wiggled too much
16:42to really slice
16:44in a precise,
16:44controlled way.
16:46Another feature
16:47of these blades
16:48are these shallow
16:50indentations
16:50along the length
16:51of the blade.
16:52Those are called
16:53grantons.
16:54And they are there
16:55to reduce
16:56the surface tension
16:57between the blade
16:58and whatever it is
16:59you're cutting.
16:59That's going to make
17:00the action smoother,
17:02the slicing.
17:02It's also going to
17:03help release slices
17:04that you have just cut
17:05a little more smoothly.
17:07In the end,
17:08this is our winning knife.
17:10It was the winner before,
17:11it's still the winner.
17:11This is the Victorinox
17:13Swiss Army Fibrox
17:1512-inch granton edge
17:17carving slicing knife.
17:18It's got great
17:19blade dimensions.
17:20It's 12 inches long.
17:22It's the right height.
17:23It's the right flexibility
17:25and rigidity.
17:25It's got those grantons.
17:27The handle is comfortable.
17:28For 48 bucks,
17:30you really can't do
17:31any better than this one.
17:38Celery usually plays
17:39the role of a support vegetable.
17:41Adding a little flavor
17:42to soup or some crunch
17:43to a batch of tuna salad.
17:45Rarely does it take
17:46center stage,
17:47does it, Erin?
17:47It never does.
17:48It's very underappreciated.
17:49It is.
17:50Until today.
17:51So today,
17:51we're going to make a salad
17:53where it's going to be
17:53front and center.
17:54I love it.
17:55All right,
17:55we're going to start
17:56with a dressing.
17:56We're going to make
17:57a pomegranate honey vinaigrette.
17:58Oh, yum.
17:59So we have two tablespoons
18:00of pomegranate molasses.
18:02This is a staple
18:03in Eastern Mediterranean cuisines
18:06and it's like sweet
18:07and tangy,
18:08a little bitterness.
18:09And if you can't find it
18:09at the store,
18:10you can find a recipe for it.
18:11on our website.
18:11Absolutely.
18:12Now I'm going to add
18:13two teaspoons of honey.
18:14This is going to boost
18:15its sweetness a little bit.
18:17And this is a tablespoon
18:19of red wine vinegar.
18:20And we're going to add
18:21a shallot.
18:22A quarter teaspoon
18:23of salt.
18:25Yeah.
18:26And a pinch of black pepper.
18:28All right,
18:29so now we're just going
18:29to whisk this together.
18:32All right,
18:32and now we're going
18:33to finish this
18:34with two tablespoons
18:35of extra virgin olive oil.
18:36And I'm just going
18:37to slowly drizzle this in.
18:39The pomegranate molasses
18:40is going to kind of
18:41help stabilize our vinaigrette.
18:44All right,
18:44so our dressing's ready.
18:46Moving on to the star.
18:48Let's start with
18:49the stock celery.
18:50And so I'm going
18:51to use four stocks.
18:52We are going to use
18:53these beautiful celery leaves
18:55as well.
18:55So I'm just going
18:56to tear off.
18:57We want about
18:58a half a cup
18:58of celery leaves.
19:00These and two
19:00are sellable.
19:02Now I'm going
19:03to slice our celery
19:04into very thin slices
19:07on the bias.
19:08Just going to trim
19:08off the ends.
19:11And you just really
19:11want to slice
19:12very thinly.
19:19Okay.
19:20On to celery root.
19:22This is grown
19:23in the ground.
19:23Before it's sold,
19:24it's pulled up
19:25and then the roots
19:26are trimmed off
19:26and it looks kind
19:27of scary, right?
19:29The first time
19:30I ever used it,
19:31I was like,
19:32what is that?
19:32Looks like a little
19:32gremlin.
19:33Yeah.
19:34And another name
19:34for this is celery yak.
19:36So I'm going to first
19:37just cut off
19:38where the greens
19:38meet the root.
19:39Just going to cut
19:40that off the other
19:41side.
19:41I don't want to trim
19:42off all that
19:43because there's
19:43some good white
19:44meat underneath it.
19:45So at an angle,
19:46I'm just going to
19:47kind of spin
19:48and trim.
19:52And anything
19:52you don't want to eat,
19:53trim off.
19:56Now I'm just
19:56going to cut this
19:57in half.
19:57If you have a
19:59really large one,
20:00you want to cut
20:00into quarters.
20:01And I'm going
20:02to use two.
20:05And this one
20:06I'm going to cut
20:07into quarters.
20:09And now we're
20:10going to use
20:10a mandolin.
20:11Basically,
20:12you have a blade.
20:13Make sure that's
20:13flat and you just
20:15want it to be stable
20:15and just start
20:17thinly slicing it.
20:19When you get
20:19to a stage
20:20where your finger
20:21is getting close
20:22to the blade,
20:22you want to use
20:23the guard.
20:23We're using a total
20:24of 14 ounces
20:25of celery root.
20:26Salad is coming
20:27together.
20:28That is so pretty.
20:29Isn't it gorgeous?
20:30Now we are
20:31going to add
20:32pomegranate.
20:32First, I'm going
20:33to put on some gloves
20:34because it can
20:35stain your hands.
20:36Okay, so now I'm
20:37going to cut off
20:38the blossom end
20:40and I'm going
20:40to score it.
20:43Just going
20:43take my knife
20:46about six times
20:47around.
20:49Now just break
20:50it apart.
20:51Mm-hmm.
20:51And break it
20:53apart underwater
20:54and the seeds
20:55basically sink
20:56and the membranes
20:58basically float.
20:59Nice.
21:00So it's easy-peasy.
21:01Yeah.
21:02And we're going
21:03to drain it.
21:03Okay.
21:08All right, Julia,
21:09we are ready.
21:10Okay.
21:10Ready to toss.
21:12All right,
21:12so we have our
21:12pomegranate honey
21:13vinaigrette.
21:14Look how that held.
21:15See, it's, yep,
21:16it's beautiful.
21:17Gorgeous.
21:17It's coating this
21:18out of the bowl.
21:19I'm giving it
21:20one last stir
21:20and we're going
21:21to add our celery
21:22root and our celery
21:23and our celery leaves
21:25and because I thinly
21:27sliced the celery root
21:29and there's a lot
21:30of pieces that kind
21:30of get stuck together,
21:31I like to be one
21:32with my salad
21:33and I'm just going
21:34to toss it
21:35and use my fingers
21:36to kind of break it up
21:37so that all of the pieces
21:38get coated with the dressing.
21:40Okay, so we're going
21:40to add one more
21:41major element to this.
21:42We're going to add frisee.
21:44Frisee is a nice
21:45bitter winter green.
21:46It's a bitter green
21:46so it's going to add
21:47nice complexity of flavor.
21:49Now I'm going to add
21:49the half a cup
21:50of pecorino shredded.
21:52It's going to add
21:52a little saltiness
21:53and I'm going to add
21:54two tablespoons
21:55of our pomegranate seeds
21:57that we prepped earlier.
21:58All right,
21:59now I'm just going
22:00to toss it.
22:00Okay.
22:01Okay.
22:03All right,
22:03so as with everything,
22:04you want to taste
22:05before you serve.
22:07I'm going to give it
22:08a little bit more salt.
22:09Okay.
22:09Because there's a lot
22:10of hardiness in here
22:11and last but not least,
22:13we're going to just
22:13put a nice garnish on it.
22:14We're going to add
22:15a half a cup of walnuts.
22:16Just going to sprinkle
22:17that over it.
22:18It's going to add
22:18nice nutty flavor
22:19and also a nice
22:20crunchy texture
22:21and I'm just going
22:22to sprinkle it
22:23with two more
22:24tablespoons of
22:25pomegranate seeds.
22:26Erin, that's gorgeous.
22:28I'm very proud
22:29of the salad.
22:31All right.
22:32All right, enjoy.
22:33Oh, I can't wait
22:34to try this.
22:36All right,
22:36I'm going to try
22:37to get a little
22:37of everything
22:37on my fork here.
22:43Mmm.
22:46Crunchy.
22:47That is so delicious.
22:50Unexpected flavors.
22:51I got a little bite
22:52of the pomegranate seed
22:53that burst in my mouth
22:55followed by the pecorino.
22:56Yep.
22:57Crunch of the walnut.
22:58Yeah.
22:58Celery root raw
23:00is one of my
23:00absolute favorite vegetables
23:01to eat raw.
23:02It just has this
23:03like little slightly
23:04parsley, anise-y flavor
23:05to it.
23:06It just takes on
23:07whatever you serve it with.
23:08Mm-hmm.
23:09And the different textures.
23:10Yeah.
23:11Celery root.
23:12Thin is the key.
23:13Erin, this is a delicious,
23:16celebratory celery salad.
23:19Nicely said.
23:19Well said.
23:20I love it.
23:21If you want to make
23:22this lovely celery salad,
23:25start by making
23:26a sweet, tart vinaigrette
23:27using pomegranate molasses.
23:29Prep two types of celery.
23:30Pick the leaves,
23:32slice the stalks on a bias,
23:33and shave celery root.
23:35Then toss with pomegranate seeds,
23:37pecorino, and walnuts.
23:38From America's Test Kitchen,
23:40a delicious recipe
23:41for shaved celery salad
23:43with pomegranate honey vinaigrette.
23:45You can get this recipe
23:46and all the recipes
23:47from this season
23:48along with select episodes
23:50and our product reviews
23:51at our website,
23:52americastestkitchen.com slash TV.
23:55This is incredible.
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