Kind: captions
Language: en
hey there Dr will Lee here I am wrapping
up my research in the Mediterranean I'm
here in Tuscany you can see this
beautiful background with these Gardens
and I've been exploring what people
um are actually growing and eating here
and also looking at some recipes I
helped to cook a lunch today and uh let
me tell you what I found out
first of all I found out that you can
actually take Swiss chard
and cut off the stems let me actually
let me show you the Swiss chard
um and because the leaves are actually
the part the tender part that you might
normally want to saute
let's take a look at the piece of Swiss
chard look at that like this
okay
you cut the leaves off and then you get
the stem okay
I used to throw the stem away but now I
found out that you can actually take
that stem cut it up into tiny little
pieces put them in a small bowl and when
you have enough of them you can just
saute them with a little olive oil and
garlic
and you can actually make that sort of a
little topping for an omelet or as a
little side dish you could put it on
toast a whole wheat whole grain toast
and it's a delicious little side dish a
great
um a great little tip that I learned
today what else did I learn today
um
actually I was I was responsible for
cooking a chicken under a brick
spatchcock chicken under a brick so
that's actually where you take a chicken
and you open it up so it's flat like a
butterfly I'll try to post a image of
that at some point and then you put
literally foil wrap brick on top of it
in an extra virgin olive oil
Brown and sear both sides you can put in
the oven to finish it now but this is
what I wanted to tell you
the underneath the skin was stuffed with
curry leaves so this is actually another
uh way to actually add some spice and
some
deliciousness to the chicken I haven't
had that before okay uh what else did I
actually
um
learn about today
well
cherries if you want to make a somebody
here who's a friend made a cherry pie
right doesn't sound like it would
necessarily be very healthy but actually
no added sugar so basically it was taken
Italian uh cherries adding some orange
and lemon juice and mixing that together
and it turned out to be this actually
amazing and healthy stuffing kind of
filling that you would normally not get
in a cherry pie so again you know I'm
with friends I'm exploring Mediterranean
food I've you know I'm looking I'm
standing in the middle of a garden
filled with strawberries peppers
tomatoes eggplant
um cabbage actually if you haven't you
guys ever seen a cabbage let me show you
what a Cabbage looks like in the wild
well not in the wild but in the garden
look at it
pretty cool
opens up like a camera lens uh it's
pretty cool and um
uh
that's it for me I took a lot of notes
uh this actually how how I do my
research uh by not just reading books or
uh or research papers but I'm actually
out in the field looking at food and
thinking about how food as medicine can
actually work together with uh
Mediterranean and Asian Mediterranean
Cuisine so I like to walk the walk as
well as talk to talk and I hope you guys
found this interesting I am actually
heading out of the Mediterranean uh
tomorrow but and then I'll actually be
going out and doing another research
project shortly in a few weeks so I'll
you'll see more for me at that point
okay that's it
ciao