This morning at Today Food we are whipping up not
one,
but two light and bright spring dishes.
Leah Cohen here is the chef and the owner behind
New York City based restaurants Pig and Cow and Piggyback
NYC.
And she is here with us this morning to whip
up
the dishes. Look fantastic. Yummy.
Yeah. So Chanel just made salmon last night.
Heard I heard. But you guys believe it because you
say she doesn't cook,
right? Thank you. You know what?
This one is a different flavor profile that I'm used
to tell us what we're making.
But this. We are making a green Curry,
and we're gonna actually toast this green Curry paste.
The paste, Uh, huh. With some coconut milk and some
oil.
And then this cooks for about 10 minutes.
And then we deglaze it with palm sugar and fish
sauce.
Yes. And then replacement for palm sugar.
You can use regular sugar.
OK, Brown sugar. And then this is a fish sauce.
Brown sugar. That was Chanello's nickname in high school.
Well, that's. Yeah, I love it.
And then this is coconut milk that has been blended
with
some Thai basil over years.
So a lot of flavors and what?
Yeah. And then if you wanna,
these are makrut lime leaves.
But the key with this is you wanna kind of
break them and release the oils and then add them
in
and then this will simmer for about 20 minutes.
That was that was fish oil by the way fish
sauce,
fish sauce is that is this easy to find these
you can you can order it online.
Yeah. And then we have some salmon.
And then my favorite way to sear salmon is just
skin,
skin side down and then in a hot pan.
And then you just kind of leave it right and
you don't mess with it.
And then, yeah, get it a little hotter and then
at the very end,
flip it over for like 30 seconds.
And then it's perfectly, most of it's cooking.
The majority, I would say 80%
is cooked on the skin side down.
And then we have our veggies because it wouldn't be
spring without peas and Swiss Chard.
And so we're just going to saute
our Swiss Chard and we'll get this nice and hot
and add some pea yummy and season it.
We could just eat the rice and the sauce.
It's fantastic. And then we have this right here and
I'm just going to garnish us with a little bit
of coconut cream
and then some cilantro and then that's it.
Oh, this is delicious. Thank you.
And over here we have a spring salad.
So this is tahini and an egg yolk.
And then we are going to add some soy sauce
and then we're making the dressing.
Right now, what's the sauce on top of?
This is a coconut cream.
Where do you even all these things?
And then we're going to emulsify the dressing
and you just slowly add in the oil and then
we have some black vinegar we'll get,
we get all of that in and then we have
chili crisp which is like my favorite thing in the
world.
You know you put me onto that as
Al, a little bit of sugar and some garlic and
then that's it.
And so we have the sauce right here,
the dressing and we are pouring it over the sugar
snap peas and asparagus that we
that we charred just to give it some extra flavor.
And then we have some peanuts for crunch,
a little bit of cilantro or mint,
scallions, radish. And this might be two of the
greatest things I am loving.
I love that. Thank you.
And then we need a jammy egg just for some
added protein.
You always need some protein in our life and then
you just serve that on the side and that's it.
Very light, springy and it's the perfect salad for,
you know, is this on the menu?
No, but I think I should put it on right.
What do you think both of
these are? This is a great spring recipe.
Both.
Thanks again. You know where to go for the recipes
today.
You can also stand the QR code
to save the recipe for a lady.
That QR code? That's right under Dylan there.
Stand that third off today,
right back after. This is phenomenal.