WEBVTT

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IT'S MY GARDEN OF DREAMS
IN MAMA'S GLORIOUS GARDEN!

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ANNOUNCER: "JULIE TABOULIE'S
LEBANESE KITCHEN"

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IS MADE POSSIBLE BY...

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MAN: ♪ DO YOUR THING ♪

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♪ DO YOUR THING,
DO YOUR THING ♪

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♪ SYRACUSE, DO YOUR THING ♪

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♪ DO YOUR THING,
DO YOUR THING ♪

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♪ SYRACUSE, DO YOUR THING ♪

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[MIDDLE EASTERN MUSIC
PLAYING]

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EXQUISITE EGGPLANT,
VINE-RIPE RUBY-RED TOMATOES,

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SPECTACULAR SWISS CHARD,
HEALTHY HERBS,

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PERKY PEPPERS AND PURPLE
POTATOES...OH, MY!

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IT'S MAMA'S GLORIOUS GARDEN

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LIKE YOU'VE NEVER
SEEN IT BEFORE.

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WHEN I'M DREAMING OF
DELICIOUSNESS,
MAMA'S GLORIOUS GARDEN

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IS TRULY
MY GARDEN OF DREAMS.

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IT'S THE MOST MAGICAL,
MAGNIFICENT, AND MEMORABLE PLACE

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THAT I CAN BE.

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IT SERVES AS MY NUMBER-ONE
SOURCE OF INTEREST, INSPIRATION,

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AND IDEAS THAT INFLUENCES ME
TO CREATE, MAKE, AND MASTER

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MY IMPRESSIVE LINE-UP
OF LEBANESE AND
MIDDLE-EASTERN CUISINES.

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AND TODAY, I'M SHOWCASING AND
SHARING SOME SPECIAL STUFF--

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A SALAD, A SOUP, AND A SIDE DISH
ALL DUG UP FROM THE DIRT!

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FIRST UP IS MY SITTO'S BATATA
SALAD--A WHITE, RED, AND PURPLE

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POTATO SALAD DRESSED IN AN ARRAY
OF FRESH HERBS, LEMON JUICE,

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GARLIC, AND EXTRA-VIRGIN OLIVE
OIL SERVED WONDERFULLY WARM,

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AND NO MAYONNAISE NEEDED.

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ALONG WITH MY SHAWRABA JAZAR--
A CREAMY AND COLORFUL CARROT

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AND SUBTLY SPICED
SILKY SMOOTH SOUP.

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YOU WON'T BELIEVE THAT CARROTS
CAN TASTE THIS GOOD.

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LAST, BUT CERTAINLY
NOT LEAST,

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IS MY SPECTACULAR SIDE
OF SWISS CHARD LEAVES

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CALLED SILIK, SAUTEED WITH
GARLIC, RED ONIONS,

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SUMAC SPICE, SWIMMING
IN FRESH LEMON JUICE

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AND EXTRA-VIRGIN OLIVE OIL.

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IT'S EVERYTHING
YOU COULD DREAM.

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MORE GARDEN, MORE GLORY,
AND MOST OF ALL, MORE MAMA!

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IT'S MY GARDEN OF DREAMS.

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DIG INTO DELICIOUSNESS!

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AHLA WOU SAHLA!

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WELCOME TO THE WONDERFUL
WORLD OF LEBANESE
AND MIDDLE-EASTERN CUISINE

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AND TO MY ALL-NEW,
VERY OWN LEBANESE KITCHEN.

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WHAT BETTER WAY TO START OFF
THE NEW SHOW AND THE FIRST SHOW

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THAN IN MAMA'S GLORIOUS GARDEN?

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IT'S TRULY MY GARDEN OF DREAMS,

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AND IT'S THE MOST MAGICAL PLACE
FOR ME TO BE.

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IT'S MY NUMBER-ONE SOURCE
OF INSPIRATION,

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AND I JUST LOVE
ALL OF THE THINGS

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THAT I'M ABLE TO FIND
RIGHT HERE AT HOME.

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SO, THIS KITCHEN IS ALSO
SO SPECIAL TO ME

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BECAUSE IT'S
OUR FAMILY HOME

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AND THE KITCHEN THAT
I LEARNED MY CRAFT IN--

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MY CULINARY CRAFT,
OF COURSE--

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FROM MAMA, MY MASTER CHEF
AND MY MENTOR.

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AND WITHOUT FURTHER ADO,
WE'RE GONNA GET STARTED

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ON MAKING ALL OF OUR
DELICIOUS LEBANESE DISHES

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FOR TODAY'S SHOW.

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AND THEY'RE ALL,
AS I MENTIONED,

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RIGHT FROM MAMA'S
GLORIOUS GARDEN.

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SO, THE FIRST ONE THAT
WE HAVE IS MY SITTO'S--

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WHICH IS MY GRANDMOTHER'S--
POTATO SALAD

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OR SALATA, AS WE SAY
IN ARABIC.

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AND WHAT IT IS, IT'S A DELICIOUS
LEBANESE-STYLE POTATO SALAD

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THAT'S FILLED WITH AN ARRAY
OF FRESH HERBS,

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AND IT'S TOSSED
IN FRESH LEMON JUICE, GARLIC,

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OLIVE OIL, AND SEA SALT.

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AND THERE'S
NO MAYONNAISE NEEDED,

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SO IT'S A MUCH MORE HEALTHIER,
LIGHTER, AND TASTIER VERSION

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THAN A MAYONNAISE-BASED
POTATO SALAD.

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YOU CAN USE ANY POTATO
THAT YOU LIKE,

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BUT TODAY I'M OPTING
FOR THESE BEAUTIFUL

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UH, GOLD AND RED,
UH, CREAMER POTATOES,

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WHICH YOU CAN SEE ARE NICE,
UM, AND SMALL, NUMBER ONE.

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THEY'RE THIN-SKINNED AND
THEY'RE SUPER TENDER AND CREAMY,

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WHICH MAKES FOR
A REALLY GREAT BITE

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BECAUSE WE HAVE
OUR POTATO SALAD

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THAT IS A COLD DISH,
OF COURSE.

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AND THEN MAMA DECIDED TO PLANT
THESE PURPLE POTATOES

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THAT JUST SORT OF POP,

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AND I JUST LOVE PICKING 'EM
WITH HER IN THE GARDEN

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BECAUSE WHEN YOU START TO
DIG THE PURPLE POTATOES
OUT OF THE GROUND,

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YOU KIND OF FEEL LIKE
YOU'RE, YOU KNOW,

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DIGGING FOR GOLD IN A WAY.

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YOU START SEEING ALL
THESE BEAUTIFUL LITTLE
PURPLE GEMSTONES

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IN THE--IN THE GROUND, AND IT'S
JUST SO MUCH FUN TO PICK.

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BUT I LIKE USING THEM,
UM, IN THIS SALAD, ESPECIALLY,

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BECAUSE IT ADDS A NICE
LITTLE POP OF COLOR
TO THE POTATO SALAD,

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SO IT MAKES FOR A REALLY
NICE PRESENTATION.

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SO I HAVE OUR PURPLE
POTATOES BOILING AWAY,

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AS YOU GUYS CAN SEE,
IN THEIR OWN POT.

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AND THE OTHER POT--

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I HAVE OUR RED AND OUR GOLD
CREAMER POTATOES IN THE OTHER.

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AND THE REASON WHY THAT
I SORT OF SEPARATED THEM

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IS BECAUSE THE PURPLE POTATOES
ACTUALLY RELEASE

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THEIR VIBRANT PURPLE COLOR
AS THEY COOK,

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AND I DIDN'T WANT THAT TO DYE,
OR BLEED, IF YOU WILL,

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ONTO OUR BEAUTIFUL RED AND GOLD
CREAMER POTATOES.

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SO THOSE ARE BOTH
BOILING AWAY.

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IN THE MEANTIME, WE'RE GONNA GET
STARTED ON OUR CARROT SOUP,

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OUR SHAWRABA JAZAR.

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IT'S A NICE CREAMY,
SORT OF SILKY SMOOTH SOUP

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WITH THESE BEAUTIFUL CARROTS

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THAT I PICKED
FROM MAMA'S GARDEN.

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SO, WHAT WE'RE GONNA DO
IS WE'RE JUST GONNA SIMPLY

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CHOP OFF ALL THE STEMS HERE,
AND THEN WE'RE ACTUALLY GOING TO

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REMOVE THE SKINS
FROM THE CARROTS AS WELL.

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OK, SO, NOW WE'RE GONNA GET TO
OUR CIPOLLINI ONIONS,

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AND WE'RE GONNA USE ABOUT
6 OF THESE OR SO FOR OUR SOUP.

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AND I JUST LOVE 'EM BECAUSE
THEY'RE SUPER SWEET

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AND TENDER, TOO,
WHICH IS GONNA GO REALLY WELL

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WITH OUR CARROTS.

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AND THEY'RE GONNA GIVE SO MUCH
FLAVOR, BELIEVE IT OR NOT,

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TO THESE CARROTS.

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JUST A LITTLE BIT OF ONIONS
GOES A LONG WAY. HA HA!

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OK, SO, NOW WHAT
WE'RE GONNA DO

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IS WE'RE GONNA GET OUR
CARROTS AND OUR CIPOLLINI
ONIONS INTO A POT.

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WE'RE GONNA FILL IT
WITH COLD WATER,

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AND WE'RE GONNA PUT IT
OVER HIGH HEAT AND WE'RE
GONNA BRING IT TO A BOIL.

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AND THEN ONCE
IT STARTS TO BOIL,

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WE'RE GONNA TURN
THE HEAT TO LOW,

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AND WE'RE GONNA LET THEM
SLOWLY SIMMER AWAY

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FOR ABOUT 10, 15 MINUTES,
MAYBE 20 MINUTES

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JUST UNTIL THEY'RE NICE
AND FORK-TENDER

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BEFORE WE SORT OF PUREE THEM

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FOR OUR SUPER SILKY-SMOOTH
CARROT SOUP.

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SO, WE HAVE OUR POTATOES
BOILING AWAY FOR OUR
SALAD OF THE DAY.

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AND AS YOU KNOW, WE HAVE
OUR CARROTS AND ONIONS
BOILING AWAY, ALSO,

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FOR OUR SOUP OF THE DAY.

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THERE'S LOTS OF BOILING GOING ON
WITH THE SHOW.

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AND NOW IT'S TIME TO GET STARTED
ON OUR SWISS CHARD GREENS,

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OUR GLORIOUS SWISS CHARD GREENS,
OF COURSE, FROM MAMA'S GARDEN

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BECAUSE IT'S ALL ABOUT
MAMA'S GLORIOUS GARDEN

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AND GARDEN OF DREAMS TODAY.

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AND THESE ARE GONNA MAKE
FOR A DELICIOUS SIDE DISH
THAT WE CALL SILIK.

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SO I HAVE THE GREEN
AND THE BRIGHT LIGHTS VARIETY

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OF SWISS CHARD GREENS.

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AND YOU CAN SEE BRIGHT LIGHTS
BASICALLY REFERS TO THESE

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BEAUTIFUL, SORT OF
RAINBOW COLORS

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OF THESE SWISS CHARD GREENS.

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UM, YOU CAN SEE WE HAVE
THIS BEAUTIFUL RED
AND THIS FUCHSIA COLOR,

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WHICH IS REALLY PRETTY;

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GOLDEN YELLOW,
GOLDEN ORANGE.

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IT, YOU KNOW, IS ONE OF MY
FAVORITE GREENS, ACTUALLY,
THAT MAMA GROWS,

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IN ADDITION TO
DANDELIONS, OF COURSE,

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BUT IT'S ALSO
REALLY PRETTY IN THE GARDEN

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BECAUSE THEY'RE JUST
SO BEAUTIFUL.

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THEY JUST KIND OF, LIKE,
GROW RIGHT UP INTO THE SUNLIGHT,

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AND IT'S REALLY QUITE
STUNNING, ACTUALLY.

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AND THEY GROW
ALL YEAR-ROUND, BASICALLY.

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THEY COME UP
IN THE SUMMER SEASON.

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THEY LAST THROUGH THE FALL

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AND EVEN TO, SORT OF,
NOVEMBER, IF YOU'RE LUCKY.

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AN EASY WAY, TOO--
I WANNA SHOW YOU GUYS--

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TO, UM, SORT OF SLICE UP
THE SWISS CHARD LEAVES

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IS YOU CAN JUST SORT OF LAYER
THEM ON TOP OF ONE ANOTHER,

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JUST LIKE SO.

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AND THEN YOU CAN KIND OF
ROLL THEM A LITTLE BIT.

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GENTLY ROLL THEM UP,

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AND THEN YOU CAN JUST SORT OF
RUN YOUR KNIFE THROUGH THEM,

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ABOUT AN INCH TO 2 INCHES,
UH, AWAY FROM ONE ANOTHER.

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AND THEN YOU GET THESE
BEAUTIFUL, SORT OF EVEN CUTS,

08:38.900 --> 08:40.100 align:start position:30% line:84.67% size:32.5%
JUST LIKE SO.

08:40.200 --> 08:42.166 align:start position:20% line:79.33% size:42.5%
YOU CAN SEE THAT.
ISN'T THAT BEAUTIFUL?

08:42.266 --> 08:44.133 align:start position:30% line:10% size:27.5%
AND ALSO BY
CUTTING THEM, UM,

08:44.233 --> 08:47.000 align:start position:20% line:10% size:50%
IN THE SORT OF SAME,
YOU KNOW, SIZE, IF YOU WILL,

08:47.100 --> 08:50.933 align:start position:20% line:10% size:52.5%
IT ALSO HELPS THEM TO
BLANCH EVENLY,

08:51.033 --> 08:54.833 align:start position:20% line:10% size:60%
WHICH MAKES THINGS A LOT
EASIER--EVEN COOKING...

08:54.933 --> 08:56.300 align:start position:40% line:10% size:20%
FOR YOU.

08:56.400 --> 08:58.800 align:start position:20% line:10% size:42.5%
AND IT ALSO TAKES
LESS TIME AS WELL;

08:58.900 --> 09:00.733 align:start position:20% line:10% size:47.5%
THE FACT THAT WE'RE
SLICING THROUGH THEM,

09:00.833 --> 09:04.200 align:start position:20% line:10% size:55%
VERSUS JUST BLANCHING,
YOU KNOW, THE ENTIRE LEAF WHOLE.

09:06.400 --> 09:09.100 align:start position:20% line:79.33% size:55%
OUR SWISS CHARD GREENS
THAT WE CALL SILIK

09:09.200 --> 09:11.800 align:start position:20% line:79.33% size:45%
IS MAKING OUR STAR
SIDE DISH OF THE DAY.

09:11.900 --> 09:14.100 align:start position:20% line:79.33% size:62.5%
SO LET'S HEAD OUT TO MAMA
IN HER GARDEN

09:14.200 --> 09:17.300 align:start position:20% line:79.33% size:52.5%
TO TAKE A CLOSER LOOK
AT THESE GLORIOUS GREENS.

09:21.233 --> 09:23.433 align:start position:10% line:10% size:65%
JULIE: MAMA, THIS IS TRULY
MY GARDEN OF DREAMS,

09:23.533 --> 09:26.300 align:start position:10% line:79.33% size:47.5%
AS YOU KNOW, AND MY
FAVORITE PLACE TO BE.

09:26.400 --> 09:29.333 align:start position:10% line:79.33% size:55%
AND WHEN ANYBODY COMES
HERE FOR THE FIRST TIME,

09:29.433 --> 09:32.300 align:start position:10% line:74% size:45%
THEY'RE COMPLETELY
AMAZED ABOUT EVERYTHING
THAT THEY SEE.

09:32.400 --> 09:35.800 align:start position:10% line:74% size:32.5%
SO BEAUTIFUL,
IT'S SO FRESH,
IT'S SO HEALTHY.

09:35.900 --> 09:38.866 align:start position:10% line:79.33% size:47.5%
AND I WANT TO KNOW,
WHAT ARE YOUR SECRETS

09:38.966 --> 09:40.600 align:start position:10% line:79.33% size:37.5%
TO YOUR SUCCESS
IN THE GARDEN, MAMA?

09:40.700 --> 09:42.866 align:start position:30% line:84.67% size:60%
IT'S TENDER-LOVING CARE.

09:42.966 --> 09:45.800 align:start position:30% line:10% size:47.5%
YOU PLANT SOMETHING
AND YOU GOTTA SEE IT
THROUGH.

09:45.900 --> 09:48.400 align:start position:30% line:10% size:47.5%
AND, UH, WITH THESE
SWISS CHARD,

09:48.500 --> 09:50.666 align:start position:30% line:10% size:60%
I NOTICE THEY LIKE TO BE
IN A RAISED BED,

09:50.766 --> 09:52.966 align:start position:30% line:79.33% size:40%
AND THEY DO LOVE
LOT OF WATER.

09:53.066 --> 09:56.533 align:start position:30% line:74% size:45%
THIS YEAR, FOR THE
FIRST TIME, I DID MULCH
WITH PINE MULCH.

09:56.633 --> 09:58.266 align:start position:20% line:84.67% size:65%
AND KEEPING THE WEED AWAY,

09:58.366 --> 10:02.300 align:start position:30% line:74% size:50%
I THINK IT MADE 'EM,
UH, MORE, YOU KNOW,
HEALTHIER.

10:02.400 --> 10:04.300 align:start position:10% line:74% size:55%
YEAH. THEY'RE AMAZING,
THE SWISS CHARD.
YEAH.

10:04.400 --> 10:05.800 align:start position:10% line:79.33% size:35%
THAT'S ANOTHER
STANDOUT OF THE SEASON.

10:05.900 --> 10:07.066 align:start position:10% line:84.67% size:52.5%
THEY'RE JUST SO TALL.

10:07.166 --> 10:08.600 align:start position:40% line:74% size:45%
RIGHT, AND THEY'RE
PICKED ALMOST
EVERY WEEK.

10:08.700 --> 10:09.900 align:start position:10% line:79.33% size:12.5%
YEAH.
AND--AND YOU SEE--

10:10.000 --> 10:12.300 align:start position:30% line:79.33% size:60%
AND I LOVE THE DIFFERENT
COLOR SWISS CHARD--

10:12.400 --> 10:13.833 align:start position:10% line:79.33% size:12.5%
YEAH.
NOT JUST THE GREEN.

10:13.933 --> 10:16.700 align:start position:30% line:10% size:40%
AND, UH, THEY'RE
REALLY DELICIOUS.

10:16.800 --> 10:18.800 align:start position:10% line:74% size:60%
YEAH. WE USE 'EM SO MUCH
IN OUR LEBANESE--
WE DO.

10:18.900 --> 10:20.433 align:start position:10% line:79.33% size:45%
AND MIDDLE EASTERN
COOKING.

10:20.533 --> 10:23.633 align:start position:10% line:74% size:32.5%
WE ROLL THEM,
WE SAUTE THEM,
LIKE WE'RE DOING TODAY

10:23.733 --> 10:25.900 align:start position:10% line:79.33% size:42.5%
IN MY SWISS CHARD
SIDE DISH.

10:26.000 --> 10:28.300 align:start position:10% line:74% size:45%
UM, WE PUT THEM IN
OUR LENTIL SOUPS--
RIGHT.

10:28.400 --> 10:30.033 align:start position:10% line:74% size:22.5%
IN STEWS.
THOSE ARE GOOD
IN THAT.

10:30.133 --> 10:31.933 align:start position:10% line:79.33% size:50%
AND THEY--AND WE USE
THE WHOLE--

10:32.033 --> 10:33.300 align:start position:10% line:74% size:40%
WE USE THE WHOLE
VEGETABLE.
YES, WE DO.

10:33.400 --> 10:34.666 align:start position:10% line:74% size:40%
WE USE THE STALK
AND THE LEAVES.
WE DO.

10:34.766 --> 10:36.300 align:start position:10% line:74% size:30%
RIGHT, MAMA?
YEAH, WE USE
THE WHOLE THING.

10:36.400 --> 10:37.633 align:start position:10% line:79.33% size:32.5%
LOOK AT THIS.
RIGHT.

10:37.733 --> 10:39.100 align:start position:10% line:79.33% size:45%
LOOK HOW BEAUTIFUL
THIS SWISS CHARD IS.

10:39.200 --> 10:40.400 align:start position:50% line:79.33% size:35%
AND YOU DO USE
THE WHOLE THING.

10:40.500 --> 10:42.300 align:start position:10% line:84.67% size:55%
YEAH, THEY'RE AMAZING.

10:42.400 --> 10:44.300 align:start position:30% line:79.33% size:60%
LIKE, WHEN YOU ROLL 'EM,
YOU JUST USE THE GREEN,

10:44.400 --> 10:47.000 align:start position:40% line:74% size:42.5%
BUT THEN YOU BOIL
THIS OR YOU SAUTE
IT SEPARATELY--

10:47.100 --> 10:48.800 align:start position:10% line:74% size:17.5%
MM-HMM.
AND USE IT
IN DIFFERENT DISHES,

10:48.900 --> 10:50.833 align:start position:40% line:74% size:37.5%
AND IT'S REALLY
DELICIOUS FOR YOU.
YEAH.

10:50.933 --> 10:53.300 align:start position:10% line:68.67% size:65%
AND YOU CAN SORT OF, LIKE,
SHAVE THE STALK, TOO--
RIGHT, RIGHT.

10:53.400 --> 10:56.066 align:start position:10% line:74% size:50%
WHICH WE'RE GONNA BE
DOING TODAY IN OUR
SIDE DISH AS WELL.

10:56.166 --> 10:59.300 align:start position:10% line:74% size:62.5%
SO YOU DEFINITELY CAN USE
THE ENTIRE--ENTIRE GREEN
OF THE SWISS CHARD.

10:59.400 --> 11:01.400 align:start position:40% line:79.33% size:50%
YES. LOOK HOW PRETTY
THAT COLOR IS.

11:01.500 --> 11:02.800 align:start position:10% line:79.33% size:25%
I LOVE IT.
THERE'S FUCHSIA...

11:02.900 --> 11:04.100 align:start position:40% line:79.33% size:35%
THIS IS, LIKE,
ORANGE-COLORED...

11:04.200 --> 11:06.233 align:start position:10% line:79.33% size:62.5%
YEAH, THE ORANGE. WANT ME
TO PICK THIS ONE, MAMA?

11:06.333 --> 11:08.800 align:start position:40% line:74% size:50%
YEAH, PICK THAT ONE.
SHOW EVERYBODY THAT ONE.

11:08.900 --> 11:10.300 align:start position:10% line:79.33% size:67.5%
YOU CAN JUST KIND OF GET IT
RIGHT DOWN BY THE ROOT.

11:10.400 --> 11:12.166 align:start position:40% line:74% size:42.5%
THAT WAS SUPPOSED
TO BE LIKE ORANGE
ON ONE SIDE--

11:12.266 --> 11:14.833 align:start position:10% line:79.33% size:12.5%
YEAH.
AND PINK ON THE OTHER.

11:14.933 --> 11:16.300 align:start position:10% line:79.33% size:30%
DO IT AGAIN.
I LOVE THAT!

11:16.400 --> 11:17.866 align:start position:40% line:79.33% size:35%
OH, I'VE NEVER
SEEN THAT BEFORE.

11:17.966 --> 11:19.566 align:start position:10% line:79.33% size:50%
ACTUALLY, I'VE NEVER
SEEN THAT BEFORE EITHER!

11:19.666 --> 11:20.933 align:start position:10% line:79.33% size:57.5%
MAYBE THIS IS A NEW ONE
WE'RE PICKING.

11:21.033 --> 11:22.133 align:start position:50% line:84.67% size:17.5%
I KNOW.

11:22.233 --> 11:23.900 align:start position:10% line:79.33% size:37.5%
THERE'S SO MUCH
SWISS CHARD.

11:24.000 --> 11:26.566 align:start position:10% line:79.33% size:45%
SO I CAN'T WAIT TO
GET BACK IN THE KITCHEN

11:26.666 --> 11:29.800 align:start position:10% line:74% size:47.5%
TO MAKE OUR SPECIAL
SWISS CHARD SIDE DISH,
OUR SILIK.

11:29.900 --> 11:31.500 align:start position:10% line:79.33% size:32.5%
THANKS, MAMA.
WELCOME.

11:35.933 --> 11:39.233 align:start position:10% line:79.33% size:62.5%
MAMA'S SWISS CHARD GREENS
ARE SO STUNNING, AREN'T THEY?

11:39.333 --> 11:41.766 align:start position:10% line:79.33% size:72.5%
ACTUALLY, MAMA LOVES TO SHARE
ALL OF HER SWISS CHARD.

11:41.866 --> 11:43.900 align:start position:20% line:10% size:47.5%
MY AUNTS COME OVER,
AND THEY ALL PICK

11:44.000 --> 11:46.800 align:start position:20% line:10% size:50%
THESE BIG, BEAUTIFUL
BUNCHES OF SWISS CHARD.

11:46.900 --> 11:48.800 align:start position:30% line:10% size:42.5%
SO SHE DEFINITELY
LOVES TO SHARE

11:48.900 --> 11:52.300 align:start position:20% line:10% size:62.5%
ALL OF HER GLORIOUS GOODS
FROM THE GARDEN.

11:52.400 --> 11:56.033 align:start position:10% line:79.33% size:80%
AND I'M SO LUCKY THAT SHE SHARES
THEM WITH ME, OF COURSE. HA HA!

11:56.133 --> 12:00.700 align:start position:10% line:74% size:60%
AND WITH YOU ALL FOR OUR
LEBANESE AND MIDDLE-EASTERN
COOKING SHOW THAT WE HAVE HERE.

12:00.800 --> 12:04.800 align:start position:10% line:79.33% size:75%
I'M JUST SKINNING THE POTATOES
THAT WE STARTED,

12:04.900 --> 12:07.633 align:start position:30% line:79.33% size:40%
OUR RED AND GOLD
CREAMER POTATOES,

12:07.733 --> 12:10.166 align:start position:20% line:79.33% size:60%
AS WELL AS OUR BEAUTIFUL
PURPLE POTATOES.

12:10.266 --> 12:11.800 align:start position:20% line:79.33% size:40%
AND YOU GUYS CAN
TAKE A LOOK AT THESE.

12:11.900 --> 12:13.900 align:start position:30% line:79.33% size:42.5%
I JUST LOVE THESE
PURPLE POTATOES,

12:14.000 --> 12:16.300 align:start position:20% line:74% size:45%
AND I'M SO EXCITED
THAT MAMA GREW 'EM
THIS YEAR IN THE GARDEN.

12:16.400 --> 12:19.800 align:start position:10% line:10% size:70%
IT'S ACTUALLY THE FIRST YEAR
THAT SHE DID GROW THEM,

12:19.900 --> 12:22.300 align:start position:20% line:10% size:50%
AND NOW SHE IS GONNA
GROW THEM EVERY YEAR

12:22.400 --> 12:24.300 align:start position:30% line:10% size:37.5%
BECAUSE WE JUST
LOVE 'EM SO MUCH.

12:24.400 --> 12:26.300 align:start position:30% line:79.33% size:32.5%
OK, THAT'S IT
FOR THE POTATOES,

12:26.400 --> 12:27.800 align:start position:20% line:84.67% size:52.5%
AND THAT'S BEAUTIFUL.

12:27.900 --> 12:29.900 align:start position:20% line:79.33% size:50%
WE'RE GONNA GET THEM
INTO OUR BOWL

12:30.000 --> 12:32.833 align:start position:20% line:79.33% size:50%
AND WE'RE JUST GONNA
SORT OF LAYER THEM.

12:32.933 --> 12:34.300 align:start position:10% line:84.67% size:72.5%
I'M GONNA KIND OF LAYER THEM,

12:34.400 --> 12:36.566 align:start position:20% line:79.33% size:57.5%
YOU KNOW, WITH THE GOLD
AND RED ONES

12:36.666 --> 12:39.533 align:start position:10% line:79.33% size:60%
AND THEN THE PURPLE ONES
SO THEY'RE EVENLY DISTRIBUTED.

12:39.633 --> 12:42.300 align:start position:10% line:79.33% size:77.5%
AND NOW WE'RE GONNA GET STARTED
ON OUR VINAIGRETTE.

12:42.400 --> 12:43.800 align:start position:10% line:84.67% size:72.5%
OK, SO, FOR THIS VINAIGRETTE,

12:43.900 --> 12:46.233 align:start position:20% line:79.33% size:55%
WE'RE GONNA NEED ABOUT
6 CLOVES OF GARLIC,

12:46.333 --> 12:47.766 align:start position:10% line:84.67% size:70%
BUT YOU CAN DO MORE OR LESS.

12:47.866 --> 12:50.800 align:start position:20% line:79.33% size:62.5%
THE LEBANESE LOVE GARLIC,
AS YOU GUYS KNOW. HA HA!

12:50.900 --> 12:54.166 align:start position:20% line:79.33% size:47.5%
AND WE'RE GONNA ADD
A LITTLE BIT OF SOME SEA SALT

12:54.266 --> 12:56.933 align:start position:20% line:79.33% size:52.5%
TO OUR GARLIC CLOVES,
JUST LIKE SO.

12:57.033 --> 12:59.466 align:start position:20% line:79.33% size:47.5%
IT DEFINITELY HELPS
TO MASH THE GARLIC

12:59.566 --> 13:01.633 align:start position:10% line:79.33% size:80%
INTO A NICE SMOOTH, CREAMY PASTE
THAT WE'RE GOING FOR.

13:01.733 --> 13:04.000 align:start position:30% line:84.67% size:25%
[POUNDING]

13:04.100 --> 13:07.800 align:start position:20% line:74% size:47.5%
AND NOW WE'RE GOING
TO JUST DRIZZLE IN SOME
EXTRA-VIRGIN OLIVE OIL.

13:07.900 --> 13:11.933 align:start position:10% line:79.33% size:72.5%
KIND OF YOU CAN KIND OF CHURN
THE PESTLE WITH ONE HAND

13:12.033 --> 13:14.800 align:start position:20% line:79.33% size:55%
AND KIND OF DRIZZLE IN
THE OLIVE OIL WITH THE OTHER.

13:14.900 --> 13:18.800 align:start position:10% line:79.33% size:67.5%
RIGHT. SO THAT SHOULD DO IT
FOR OUR EXTRA-VIRGIN OLIVE OIL.

13:18.900 --> 13:22.300 align:start position:20% line:74% size:55%
AND NOW WE'RE GOING TO
WAKE ALL OF THIS UP
WITH OUR FRESH LEMON,

13:22.400 --> 13:25.800 align:start position:20% line:79.33% size:45%
WHICH YOU ALL KNOW
THAT I LOVE SO MUCH.

13:25.900 --> 13:28.633 align:start position:10% line:79.33% size:65%
SO, HOPEFULLY, IT'S A NICE
JUICY LEMON, RIGHT?

13:28.733 --> 13:31.566 align:start position:20% line:79.33% size:52.5%
SO THAT LOOKS REALLY,
REALLY GOOD.

13:31.666 --> 13:34.600 align:start position:30% line:79.33% size:27.5%
OK, AND NOW
WHAT WE'RE GONNA DO

13:34.700 --> 13:38.800 align:start position:20% line:10% size:60%
IS WE'RE JUST GONNA POUR
ALL THIS BEAUTIFUL, UH, GARLIC

13:38.900 --> 13:42.466 align:start position:20% line:10% size:57.5%
AND OIL AND LEMON JUICE
RIGHT OVER THE POTATOES,

13:42.566 --> 13:44.800 align:start position:30% line:10% size:37.5%
JUST LIKE THAT.

13:44.900 --> 13:47.300 align:start position:20% line:79.33% size:47.5%
OK, AND WE'RE GONNA
TOSS THIS TOGETHER.

13:47.400 --> 13:50.300 align:start position:10% line:79.33% size:72.5%
'CAUSE REMEMBER, THE POTATOES
ARE A LITTLE BIT WARM.

13:50.400 --> 13:54.800 align:start position:10% line:74% size:77.5%
SO THEY'RE REALLY GONNA TAKE TO
THIS OLIVE OIL AND GARLIC
AND FRESH LEMON JUICE.

13:54.900 --> 13:59.333 align:start position:20% line:79.33% size:32.5%
LOOK AT THAT.
LOOKS ABSOLUTELY BEAUTIFUL.

13:59.433 --> 14:03.533 align:start position:20% line:79.33% size:57.5%
MMM! IT SMELLS SO GOOD,
SO SCRUMPTIOUS,

14:03.633 --> 14:07.500 align:start position:20% line:79.33% size:60%
AND IT'S SO PRETTY, TOO,
'CAUSE OF THOSE PURPLE POTATOES.

14:07.600 --> 14:10.166 align:start position:10% line:79.33% size:75%
BEAUTIFUL. NOW WE'RE GONNA ADD
ALL OF OUR FRESH HERBS.

14:10.266 --> 14:13.200 align:start position:20% line:79.33% size:57.5%
WE HAVE SOME SCALLIONS,
WE HAVE SOME CHIVES,

14:13.300 --> 14:15.266 align:start position:20% line:79.33% size:45%
WE HAVE SOME FRESH
FLAT-LEAF PARSLEY,

14:15.366 --> 14:17.133 align:start position:30% line:79.33% size:40%
AND WE HAVE SOME
FRESH SPEARMINT.

14:17.233 --> 14:18.800 align:start position:30% line:79.33% size:42.5%
YOU GUYS ARE JUST
GONNA BE STUNNED

14:18.900 --> 14:23.166 align:start position:20% line:79.33% size:52.5%
BY HOW THEY LOOK WITH
THOSE PURPLE POTATOES,

14:23.266 --> 14:25.433 align:start position:20% line:79.33% size:67.5%
AS WELL AS THE GOLD AND RED
CREAMER POTATOES, TOO.

14:25.533 --> 14:27.300 align:start position:20% line:79.33% size:37.5%
I DON'T WANT TO
FORGET ABOUT THEM.

14:27.400 --> 14:30.600 align:start position:10% line:79.33% size:65%
I'M SO HAPPY THAT MY SITTO
WOULD MAKE THIS DISH IN LEBANON

14:30.700 --> 14:32.300 align:start position:20% line:79.33% size:45%
AND NOW THAT I CAN
MAKE THE SALAD, TOO,

14:32.400 --> 14:33.933 align:start position:20% line:84.67% size:65%
AND SHARE IT ALL WITH YOU.

14:34.033 --> 14:36.800 align:start position:10% line:79.33% size:72.5%
ALL RIGHT, SO LET'S JUST GIVE
THIS A QUICK LITTLE BITE

14:36.900 --> 14:40.300 align:start position:30% line:79.33% size:42.5%
JUST TO MAKE SURE
THEY'RE ON POINT.

14:40.400 --> 14:43.300 align:start position:40% line:84.67% size:15%
MMM...

14:43.400 --> 14:47.466 align:start position:20% line:79.33% size:60%
IT'S REALLY SO DELICIOUS
AND SO CREAMY

14:47.566 --> 14:49.833 align:start position:20% line:79.33% size:57.5%
BECAUSE PARTICULARLY OF
THE POTATOES THAT WE USED.

14:49.933 --> 14:52.533 align:start position:20% line:79.33% size:57.5%
THE GOLD AND THE YELLOW
AND THE PURPLE POTATOES

14:52.633 --> 14:56.066 align:start position:10% line:79.33% size:65%
HAVE A NICE, REALLY CREAMY
SORT OF CONSISTENCY TO THEM.

14:56.166 --> 14:57.933 align:start position:20% line:79.33% size:37.5%
IT JUST SORT OF
MELTS IN YOUR MOUTH,

14:58.033 --> 15:00.666 align:start position:20% line:79.33% size:47.5%
AND THE FRESH HERBS
REALLY COME THROUGH,

15:00.766 --> 15:02.300 align:start position:20% line:79.33% size:52.5%
ALONG WITH THE GARLIC
AND THE LEMON.

15:02.400 --> 15:03.866 align:start position:10% line:79.33% size:70%
BUT THE GARLIC--DON'T WORRY.
IT'S NOT TOO MUCH.

15:03.966 --> 15:05.233 align:start position:20% line:79.33% size:30%
IT'S SORT OF
IN THE BACKGROUND.

15:05.333 --> 15:07.066 align:start position:20% line:79.33% size:55%
WE DIDN'T USE TOO MUCH
GARLIC IN THE SALAD.

15:07.166 --> 15:09.133 align:start position:20% line:79.33% size:32.5%
AND THE LEMON
AND THE OLIVE OIL,

15:09.233 --> 15:11.166 align:start position:20% line:79.33% size:50%
IT JUST REALLY MAKES
SUCH A BEAUTIFUL,

15:11.266 --> 15:12.766 align:start position:30% line:79.33% size:42.5%
LIGHT, REFRESHING
POTATO SALAD.

15:15.966 --> 15:19.533 align:start position:10% line:10% size:77.5%
JULIE: IT'S MY GARDEN OF DREAMS
WITH MAMA'S GLORIOUS GARDEN.

15:19.633 --> 15:21.300 align:start position:40% line:84.67% size:47.5%
AND MAMA! HI, MAMA!

15:21.400 --> 15:22.600 align:start position:10% line:84.67% size:25%
HI, JULIE.

15:22.700 --> 15:25.633 align:start position:30% line:79.33% size:55%
MAMA PLANTED SOMETHING
SUPER SPECIAL THIS YEAR,

15:25.733 --> 15:27.933 align:start position:30% line:79.33% size:42.5%
AND THAT IS RIGHT
HERE BEFORE US--

15:28.033 --> 15:30.666 align:start position:30% line:79.33% size:40%
HER PERKY PURPLE
POTATOES.

15:30.766 --> 15:34.300 align:start position:30% line:79.33% size:50%
SO, MAMA, YOU'VE GOT
BUSHELS AND BUSHELS

15:34.400 --> 15:36.233 align:start position:30% line:79.33% size:57.5%
FULL OF THESE BEAUTIFUL
PURPLE POTATOES.

15:36.333 --> 15:38.033 align:start position:30% line:79.33% size:27.5%
SO, TELL ME
HOW YOU DID IT.

15:38.133 --> 15:42.633 align:start position:10% line:74% size:50%
WELL, IT'S ALL ABOUT
PREPPING THE SOIL FOR 'EM
BEFORE YOU PLANT 'EM.

15:42.733 --> 15:44.733 align:start position:10% line:79.33% size:47.5%
AND I DO HAVE A LOT
OF COMPOSTING,

15:44.833 --> 15:46.800 align:start position:10% line:84.67% size:57.5%
AND I MIX SAND WITH IT.

15:46.900 --> 15:49.833 align:start position:10% line:79.33% size:42.5%
AND, UM, AND THEN
YOU COVER 'EM WITH--

15:49.933 --> 15:51.833 align:start position:10% line:79.33% size:57.5%
YOU KNOW, AS THEY GROW,
YOU DO COVER 'EM.

15:51.933 --> 15:55.600 align:start position:10% line:79.33% size:52.5%
BUT AT THE END, I DID
PUT STRAW AND HAY AROUND 'EM

15:55.700 --> 15:57.766 align:start position:10% line:79.33% size:60%
TO COVER 'EM PRETTY GOOD
FROM THE SUNLIGHT.

15:57.866 --> 15:59.800 align:start position:40% line:79.33% size:20%
OH. WITH
A PURPLE POTATO,

15:59.900 --> 16:01.800 align:start position:40% line:79.33% size:50%
DO YOU PLANT IT DEEP
INTO THE GROUND,

16:01.900 --> 16:03.300 align:start position:30% line:84.67% size:52.5%
OR YOU PLANT IT HIGH?

16:03.400 --> 16:04.666 align:start position:10% line:79.33% size:52.5%
YOU PLANT 'EM BECAU--
YOU PLANT 'EM DEEP,

16:04.766 --> 16:06.800 align:start position:10% line:79.33% size:45%
AND THEN YOU START
COVER 'EM FROM BOTH SIDE.

16:06.900 --> 16:10.166 align:start position:10% line:74% size:27.5%
BUT I PLANT
A WHOLE POTATO
INSTEAD OF CUTTING IT.

16:10.266 --> 16:11.300 align:start position:50% line:84.67% size:7.5%
AH!

16:11.400 --> 16:13.800 align:start position:10% line:74% size:52.5%
UH, THAT SEEMED TO DO
MUCH BETTER--
MM-HMM.

16:13.900 --> 16:15.800 align:start position:10% line:79.33% size:32.5%
UH, AND YIELD
A LOT MORE POTATOES.

16:15.900 --> 16:18.200 align:start position:40% line:74% size:45%
SO, MAMA, SHALL WE
CUT ONE OF THESE
PURPLE POTATOES--

16:18.300 --> 16:19.833 align:start position:10% line:68.67% size:40%
YES, LET'S SEE--
OPEN AND SHOW
EVERYBODY

16:19.933 --> 16:21.300 align:start position:40% line:84.67% size:50%
HOW PRETTY THEY ARE?

16:21.400 --> 16:22.933 align:start position:40% line:79.33% size:37.5%
AND THEY'RE NOT
ONLY PRETTY,

16:23.033 --> 16:25.600 align:start position:30% line:74% size:57.5%
THEY'RE SUPER DELICIOUS
AND NUTRITIOUS
FOR YOU, TOO.

16:25.700 --> 16:26.766 align:start position:10% line:84.67% size:45%
SEE HOW BEAUTIFUL?

16:26.866 --> 16:28.233 align:start position:40% line:79.33% size:10%
WOW.
THOSE ARE AMAZING.

16:28.333 --> 16:32.066 align:start position:30% line:74% size:45%
SO THEY HAVE MORE,
I BELIEVE, ANTIOXIDANTS
THAN A WHITE POTATO

16:32.166 --> 16:33.866 align:start position:40% line:79.33% size:35%
AND A LOT MORE
VITAMINS--

16:33.966 --> 16:35.300 align:start position:10% line:79.33% size:20%
THEY DO.
FOR YOU, TOO.

16:35.400 --> 16:37.400 align:start position:10% line:74% size:20%
THEY DO.
SO--AND THAT'S WHY
THEY'RE GONNA MAKE

16:37.500 --> 16:39.400 align:start position:40% line:79.33% size:25%
FOR A VERY
SPECIAL POTATO

16:39.500 --> 16:41.400 align:start position:40% line:79.33% size:35%
IN OUR SITTO'S
POTATO SALAD.

16:41.500 --> 16:43.300 align:start position:40% line:74% size:32.5%
THANKS, MAMA!
YOU'RE WELCOME.

16:49.833 --> 16:53.300 align:start position:20% line:79.33% size:62.5%
SO, WHILE OUR HEAVY CREAM
IS SORT OF SLOWLY SIMMERING AWAY

16:53.400 --> 16:56.500 align:start position:20% line:79.33% size:45%
FOR OUR CREAMY AND
SUBTLY SPICED CARROT SOUP,

16:56.600 --> 16:59.433 align:start position:10% line:10% size:75%
WE'RE GONNA START TO FINISH UP
OUR SWISS CHARD DISH,

16:59.533 --> 17:01.466 align:start position:20% line:10% size:32.5%
OUR SIDE DISH
THAT WE CALL SILIK.

17:01.566 --> 17:03.400 align:start position:30% line:79.33% size:42.5%
UM, SO, BASICALLY
WHAT I'VE DONE

17:03.500 --> 17:05.800 align:start position:20% line:79.33% size:47.5%
IS I'VE TAKEN ABOUT
6 CLOVES OF GARLIC

17:05.900 --> 17:08.433 align:start position:20% line:79.33% size:45%
AND ONE RED ONION,
AND I'VE THINLY SLICED THEM,

17:08.533 --> 17:11.833 align:start position:20% line:79.33% size:50%
AND ABOUT, OH, ABOUT
1/3 CUP OF OLIVE OIL.

17:11.933 --> 17:14.000 align:start position:20% line:79.33% size:57.5%
AND I HAVE THOSE SLOWLY
CARAMELIZING AWAY,

17:14.100 --> 17:18.300 align:start position:20% line:74% size:55%
WHICH ABSOLUTELY SMELL
SO GOOD THAT I COULD
EAT 'EM JUST LIKE THIS.

17:18.400 --> 17:20.933 align:start position:20% line:79.33% size:55%
AND THEN WHAT I DID IS
I TOOK OUR SWISS CHARD LEAVES

17:21.033 --> 17:22.900 align:start position:20% line:79.33% size:55%
RIGHT FROM THE BOILING
SALTED WATER

17:23.000 --> 17:25.600 align:start position:10% line:79.33% size:75%
AND IMMEDIATELY SUBMERGED THEM
IN OUR ICE-COLD WATER BATH

17:25.700 --> 17:27.100 align:start position:20% line:84.67% size:57.5%
THAT I HAVE RIGHT HERE.

17:27.200 --> 17:29.800 align:start position:10% line:79.33% size:67.5%
AND NOW WHAT WE'RE GONNA DO
IS WE'RE SIMPLY GONNA JUST TAKE

17:29.900 --> 17:33.833 align:start position:30% line:79.33% size:40%
SOME HANDFULS OF
THE SWISS CHARD GREENS...

17:33.933 --> 17:38.300 align:start position:10% line:74% size:72.5%
AND WE'RE GONNA JUST WRING IT
AS MUCH AS WE CAN WITH OUR FIST
AND WITH OUR HANDS--

17:38.400 --> 17:42.500 align:start position:20% line:74% size:55%
OUR BEST COOKING TOOLS
IN A LEBANESE AND MIDDLE
EASTERN KITCHEN, AT LEAST.

17:42.600 --> 17:44.766 align:start position:20% line:84.67% size:70%
AND WRING IT FROM THE WATER,

17:44.866 --> 17:49.066 align:start position:10% line:74% size:62.5%
AND THEN WE'RE JUST GOING
TO SORT OF PULL THEM APART
WITH OUR FINGERS

17:49.166 --> 17:50.766 align:start position:20% line:79.33% size:47.5%
INTO, LIKE, SHREDS,
IF YOU WILL.

17:50.866 --> 17:55.333 align:start position:20% line:79.33% size:62.5%
INTO THE, UM, CARAMELIZED
ONIONS AND GARLIC.

17:55.433 --> 17:58.300 align:start position:30% line:79.33% size:27.5%
OK. SO, NOW
WHAT WE'RE GONNA DO

17:58.400 --> 18:01.333 align:start position:10% line:84.67% size:72.5%
IS WE'RE JUST GONNA TOSS THEM

18:01.433 --> 18:06.300 align:start position:10% line:79.33% size:67.5%
IN WITH THE CARAMELIZED RED
ONIONS AND THE GARLIC,

18:06.400 --> 18:08.333 align:start position:20% line:79.33% size:40%
JUST SO THEY ALL
KIND OF BECOME ONE.

18:08.433 --> 18:10.133 align:start position:10% line:84.67% size:70%
DOESN'T THAT LOOK BEAUTIFUL?

18:10.233 --> 18:12.200 align:start position:20% line:79.33% size:65%
I THINK YOU GUYS ARE GONNA
LOVE SWISS CHARD THIS WAY.

18:12.300 --> 18:13.866 align:start position:20% line:79.33% size:47.5%
I THINK IT'S ONE OF
THE BEST WAYS, ACTUALLY,

18:13.966 --> 18:15.400 align:start position:20% line:84.67% size:50%
TO HAVE SWISS CHARD.

18:15.500 --> 18:19.166 align:start position:20% line:74% size:52.5%
AND IT'S SUPER SIMPLE
AND COMES TOGETHER
REALLY QUICKLY FOR YOU.

18:19.266 --> 18:21.800 align:start position:20% line:74% size:60%
YOU KNOW, IT'S SOMETHING
THAT YOU DON'T REALLY
HAVE TO LABOR OVER.

18:21.900 --> 18:24.933 align:start position:10% line:79.33% size:77.5%
AND NOW WE'RE JUST GONNA FINISH
IT WITH SOME FRESH LEMON JUICE.

18:25.033 --> 18:26.300 align:start position:20% line:84.67% size:60%
I'M GONNA GRAB MY LEMON.

18:26.400 --> 18:29.000 align:start position:20% line:79.33% size:50%
WE'RE ALSO GONNA ADD
A LITTLE BIT OF SUMAC SPICE,

18:29.100 --> 18:31.333 align:start position:10% line:79.33% size:65%
WHICH IS A SIGNATURE SPICE
THAT WE USE A LOT

18:31.433 --> 18:33.766 align:start position:30% line:79.33% size:27.5%
IN LEBANESE
AND MIDDLE-EASTERN COOKING.

18:33.866 --> 18:37.800 align:start position:10% line:74% size:62.5%
AND IT KIND OF HAS, LIKE,
A LITTLE BIT OF A LEMONY FLAVOR
TO IT, THE SUMAC SPICE.

18:37.900 --> 18:41.800 align:start position:10% line:79.33% size:75%
YOU CAN SEE, IT'S SORT OF THIS
BEAUTIFUL CRIMSON--

18:41.900 --> 18:43.800 align:start position:20% line:79.33% size:50%
ALMOST LIKE A PURPLE
COLOR, ACTUALLY.

18:43.900 --> 18:45.633 align:start position:30% line:79.33% size:37.5%
I WOULDN'T EVEN
CALL IT RED, YOU KNOW?

18:45.733 --> 18:49.633 align:start position:20% line:74% size:50%
AND WE'RE JUST GONNA
SPRINKLE THIS RIGHT OVER
THE GREENS, TOO.

18:49.733 --> 18:51.000 align:start position:30% line:84.67% size:25%
BEAUTIFUL.

18:51.100 --> 18:53.100 align:start position:10% line:79.33% size:75%
ALL RIGHT, AND THEN WE'RE JUST
GONNA TOSS THIS TOGETHER,

18:53.200 --> 18:56.800 align:start position:20% line:79.33% size:45%
AND THAT IS IT FOR
OUR SIDE DISH OF THE DAY,

18:56.900 --> 19:03.200 align:start position:10% line:79.33% size:75%
OUR SAUTEED SWISS CHARD GREENS
THAT WE CALL SILIK.

19:06.400 --> 19:09.466 align:start position:30% line:84.67% size:37.5%
MMM...OH, GOSH.

19:09.566 --> 19:11.833 align:start position:30% line:79.33% size:22.5%
THESE ARE
ABSOLUTELY DELICIOUS,

19:11.933 --> 19:15.800 align:start position:10% line:79.33% size:75%
AND I DEFINITELY WANT YOU GUYS
TO MAKE THIS DISH AT HOME

19:15.900 --> 19:18.900 align:start position:20% line:79.33% size:52.5%
BECAUSE YOU ARE GONNA
LOVE SWISS CHARD THIS WAY.

19:19.000 --> 19:20.900 align:start position:30% line:79.33% size:25%
THE LEMON,
THE SUMAC SPICE,

19:21.000 --> 19:23.966 align:start position:20% line:79.33% size:62.5%
THOSE DELICIOUS SWEET RED
ONIONS, AND THE GARLIC.

19:24.066 --> 19:26.666 align:start position:10% line:79.33% size:70%
IT JUST SETS THE SWISS CHARD
DISH OVER THE TOP.

19:26.766 --> 19:30.300 align:start position:10% line:79.33% size:80%
ALL RIGHT, SO NOW, THE LAST DISH
THAT WE HAVE TO COMPLETE

19:30.400 --> 19:33.333 align:start position:20% line:79.33% size:67.5%
FROM MAMA'S GLORIOUS GARDEN
AND OUR GARDEN OF DREAMS

19:33.433 --> 19:35.300 align:start position:20% line:84.67% size:65%
IS OUR CREAMY CARROT SOUP,

19:35.400 --> 19:36.800 align:start position:20% line:79.33% size:45%
SO WE'RE GONNA GET
STARTED ON THAT.

19:55.900 --> 20:00.300 align:start position:20% line:79.33% size:47.5%
SO, FINALLY, WE ARE
FINISHING UP OUR CARROT SOUP.

20:00.400 --> 20:05.066 align:start position:20% line:74% size:65%
AND I'M JUST STRAINING THE
CARROTS AND THE ONIONS
FROM THE COOKING LIQUID.

20:06.766 --> 20:11.466 align:start position:20% line:74% size:60%
AND WE'RE GONNA GET THEM
INTO OUR BLENDER THAT
WE HAVE RIGHT HERE.

20:11.566 --> 20:16.300 align:start position:10% line:79.33% size:80%
IT SMELLS SO GOOD, AND I HAVEN'T
EVEN FINISHED THE SOUP YET.

20:16.400 --> 20:18.766 align:start position:20% line:79.33% size:65%
THE CARROTS, THE SWEETNESS
OF THE CARROTS AND THE ONION

20:18.866 --> 20:21.300 align:start position:10% line:84.67% size:72.5%
JUST...IT'S REALLY DELICIOUS.

20:21.400 --> 20:23.266 align:start position:20% line:79.33% size:60%
THINK YOU GUYS ARE GONNA
LOVE THIS SOUP,

20:23.366 --> 20:25.033 align:start position:20% line:79.33% size:45%
MAYBE JUST AS MUCH
AS MAMA DOES.

20:25.133 --> 20:27.166 align:start position:10% line:79.33% size:65%
IT'S ACTUALLY HER FAVORITE
SOUP THAT I MAKE.

20:27.266 --> 20:29.066 align:start position:10% line:79.33% size:67.5%
AND SO NOW WE'RE GONNA TAKE
OUR HEAVY CREAM.

20:29.166 --> 20:31.466 align:start position:10% line:79.33% size:75%
AND REMEMBER, YOU CAN ALSO USE
HALF AND HALF.

20:31.566 --> 20:36.400 align:start position:20% line:74% size:62.5%
AND WE'RE JUST GONNA POUR
THIS RIGHT ON TOP OF THE
ONIONS AND THE CARROTS.

20:36.500 --> 20:38.533 align:start position:10% line:79.33% size:60%
AND NOW WE'RE JUST GONNA
SEASON IT WITH SOME SEA SALT,

20:38.633 --> 20:40.966 align:start position:20% line:84.67% size:47.5%
ABOUT 1/2 TEASPOON.

20:41.066 --> 20:42.900 align:start position:20% line:84.67% size:47.5%
AND FOR OUR SPICES,

20:43.000 --> 20:46.633 align:start position:20% line:74% size:50%
WE'RE GONNA DO ABOUT
1/2 TEASPOON OF OUR
SWEET PAPRIKA,

20:46.733 --> 20:49.333 align:start position:20% line:79.33% size:50%
AND WE'RE ALSO USING
TURMERIC AS WELL.

20:49.433 --> 20:53.833 align:start position:20% line:79.33% size:50%
AND THE TURMERIC HAS
THIS BEAUTIFUL SORT OF

20:53.933 --> 20:57.133 align:start position:20% line:79.33% size:50%
GOLDEN ORANGE-YELLOW
COLOR TO IT.

20:57.233 --> 20:59.633 align:start position:10% line:79.33% size:70%
IT'S JUST A REALLY AROMATIC,
LOVELY SPICE.

20:59.733 --> 21:01.466 align:start position:20% line:79.33% size:60%
IT GIVES A LOT OF WARMTH
TO THE DISH.

21:01.566 --> 21:02.833 align:start position:20% line:84.67% size:55%
IT'S NOT SPICY AT ALL.

21:02.933 --> 21:06.300 align:start position:20% line:79.33% size:50%
THIS IS THE TURMERIC
IN ITS ACTUAL RAW, FRESH FORM.

21:06.400 --> 21:09.100 align:start position:10% line:79.33% size:77.5%
IT'S PART OF THE GINGER FAMILY,
AND IT'S NATIVE TO INDIA.

21:09.200 --> 21:11.866 align:start position:10% line:79.33% size:70%
AND WHAT THEY DO IS ACTUALLY
BOIL THE TURMERIC

21:11.966 --> 21:13.900 align:start position:30% line:79.33% size:37.5%
FOR ABOUT 30 TO
45 MINUTES OR SO.

21:14.000 --> 21:16.866 align:start position:20% line:79.33% size:52.5%
AND AFTER THEY DRY IT
IN THE SUN OR IN THE OVEN,

21:16.966 --> 21:20.733 align:start position:20% line:79.33% size:57.5%
THEY BASICALLY GRIND IT
INTO THIS FINE POWDER.

21:20.833 --> 21:22.600 align:start position:30% line:79.33% size:40%
WE'RE JUST GONNA
POP OUR LID ON

21:22.700 --> 21:25.800 align:start position:10% line:84.67% size:80%
AND JUST GONNA SORT OF SIMPLY...

21:25.900 --> 21:28.833 align:start position:20% line:79.33% size:42.5%
PUREE THE SOUP UP
INTO A SILKY, SMOOTH,

21:28.933 --> 21:31.800 align:start position:20% line:79.33% size:50%
SORT OF SUBSTANTIAL,
CREAMY CONSISTENCY.

21:33.900 --> 21:35.800 align:start position:50% line:84.67% size:25%
[WHIRRING]

21:41.066 --> 21:42.333 align:start position:30% line:84.67% size:40%
[WHIRRING STOPS]

21:42.433 --> 21:44.833 align:start position:20% line:79.33% size:40%
OK. IT SHOULD BE
NICE AND CREAMY AT THIS POINT.

21:44.933 --> 21:47.100 align:start position:20% line:79.33% size:47.5%
SO WE'RE JUST GONNA
TAKE A LOOK-SEE

21:47.200 --> 21:48.900 align:start position:20% line:79.33% size:60%
AND TAKE A LOOK AT THE--
OH, MY GOSH.

21:49.000 --> 21:51.966 align:start position:20% line:84.67% size:65%
IT ACTUALLY LOOKS PERFECT.

21:52.066 --> 21:56.133 align:start position:10% line:74% size:67.5%
SO, NOW WE'RE JUST GOING TO
POUR IT INTO OUR BEAUTIFUL BOWL
THAT WE HAVE RIGHT HERE.

21:56.233 --> 22:01.300 align:start position:10% line:79.33% size:77.5%
YOU GUYS CAN SEE THAT GORGEOUS,
GOLDEN ORANGE COLOR

22:01.400 --> 22:03.600 align:start position:20% line:84.67% size:57.5%
AND HOW CREAMY IT IS...

22:03.700 --> 22:04.933 align:start position:20% line:84.67% size:55%
AND HOW SIMPLE, RIGHT?

22:05.033 --> 22:06.800 align:start position:20% line:79.33% size:45%
SUPER-SIMPLE SOUP.
LOVE IT.

22:06.900 --> 22:08.333 align:start position:30% line:84.67% size:35%
AND THAT'S IT.

22:08.433 --> 22:12.166 align:start position:20% line:79.33% size:60%
THIS CREAMY AND COLORFUL
CARROT SOUP SMELLS SO DELICIOUS,

22:12.266 --> 22:14.300 align:start position:20% line:79.33% size:60%
AND I KNOW THAT YOU GUYS
ARE JUST GONNA LOVE IT SO MUCH.

22:14.400 --> 22:17.100 align:start position:20% line:79.33% size:60%
SO I'M JUST GONNA SIMPLY
FINISH IT OFF WITH SOME

22:17.200 --> 22:21.700 align:start position:20% line:74% size:62.5%
FRESH LITTLE THYME LEAVES
THAT WE'RE GONNA SPRINKLE
RIGHT ON TOP OF THIS,

22:21.800 --> 22:25.033 align:start position:10% line:10% size:67.5%
JUST GIVES IT A REALLY NICE
FLAVOR TO THE CARROTS, I FEEL.

22:25.133 --> 22:27.733 align:start position:20% line:10% size:32.5%
AND REMEMBER,
IT'S SUBTLY SPICED.

22:27.833 --> 22:29.300 align:start position:20% line:10% size:47.5%
IT'S NOT HOT-SPICY.

22:29.400 --> 22:33.800 align:start position:10% line:79.33% size:60%
AND LOOK HOW AMAZING OUR
GARDEN OF DREAMS DISHES LOOK.

22:33.900 --> 22:36.733 align:start position:20% line:79.33% size:47.5%
WE HAVE OUR SITTO'S
BATATA SALAD

22:36.833 --> 22:38.366 align:start position:20% line:84.67% size:60%
THAT IS RIGHT BEFORE ME.

22:38.466 --> 22:40.800 align:start position:20% line:79.33% size:52.5%
IT'S OUR GOLD AND RED
CREAMER POTATOES,

22:40.900 --> 22:43.400 align:start position:20% line:79.33% size:50%
ALONG WITH OUR PERKY
PURPLE POTATOES

22:43.500 --> 22:45.800 align:start position:20% line:79.33% size:65%
THAT WERE GROWN RIGHT HERE
IN MAMA'S GLORIOUS GARDEN.

22:45.900 --> 22:48.800 align:start position:20% line:79.33% size:50%
AND THEY'RE SWIMMING
IN FRESH GARLIC AND OLIVE OIL,

22:48.900 --> 22:51.800 align:start position:10% line:79.33% size:77.5%
FRESH LEMON JUICE, AND AN ARRAY
OF FRESH HERBS, OF COURSE,

22:51.900 --> 22:55.300 align:start position:20% line:79.33% size:55%
THAT REALLY MAKES THIS
POTATO SALAD STUNNING

22:55.400 --> 22:59.300 align:start position:10% line:79.33% size:65%
AND ALSO HEALTHY AND TASTY
AND NUTRITIOUS AND DELICIOUS,

22:59.400 --> 23:02.266 align:start position:20% line:79.33% size:62.5%
AND THERE'S NO MAYONNAISE
NEEDED FOR THIS ONE.

23:02.366 --> 23:04.800 align:start position:20% line:79.33% size:50%
AND THEN WE HAVE OUR
SIDE DISH OF THE DAY,

23:04.900 --> 23:07.100 align:start position:20% line:79.33% size:47.5%
WHICH IS OUR SILIK,
OUR SWISS CHARD GREENS

23:07.200 --> 23:10.033 align:start position:20% line:79.33% size:47.5%
THAT WERE BASICALLY
SLIGHTLY BLANCHED,

23:10.133 --> 23:13.466 align:start position:10% line:79.33% size:70%
AND THEN THEY WERE SUBMERGED
IN ICE-COLD WATER BATH.

23:13.566 --> 23:17.200 align:start position:20% line:74% size:45%
AND THEN THEY WERE
MARRIED INTO CARAMELIZED
RED ONIONS AND GARLIC

23:17.300 --> 23:19.833 align:start position:20% line:79.33% size:40%
AND JUST A TOUCH
OF FRESH LEMON JUICE

23:19.933 --> 23:23.500 align:start position:10% line:74% size:72.5%
AND A LITTLE BIT OF OUR SUMAC
SPICE THAT WE LOVE SO MUCH
THAT'S ALSO VERY LEMONY.

23:23.600 --> 23:24.933 align:start position:30% line:79.33% size:35%
AND OF COURSE,
RIGHT BEFORE ME,

23:25.033 --> 23:28.066 align:start position:20% line:79.33% size:60%
OUR COLORFUL CARROT SOUP
THAT'S CREAMY AND DREAMY

23:28.166 --> 23:30.000 align:start position:10% line:84.67% size:75%
AND MAMA'S JUST GONNA LOVE IT.

23:30.100 --> 23:33.666 align:start position:20% line:74% size:52.5%
I CAN'T WAIT TO SHARE
THESE GARDEN OF DREAMS
DISHES WITH MAMA,

23:33.766 --> 23:35.300 align:start position:20% line:79.33% size:50%
WHO'S WAITING FOR ME
IN THE GARDEN,

23:35.400 --> 23:38.633 align:start position:10% line:10% size:67.5%
AND I'M SO HAPPY THAT I WAS
ABLE TO SHARE THEM WITH YOU.

23:38.733 --> 23:41.800 align:start position:10% line:10% size:62.5%
I WANTED TO THANK YOU FOR
WELCOMING ME INTO YOUR HOME.

23:41.900 --> 23:45.700 align:start position:20% line:10% size:70%
AND WELCOME TO THE WONDERFUL
WORLD OF LEBANESE AND
MIDDLE-EASTERN CUISINE

23:45.800 --> 23:49.766 align:start position:10% line:79.33% size:65%
AND INTO MY ALL-NEW "JULIE
TABOULIE'S LEBANESE KITCHEN."

23:49.866 --> 23:52.300 align:start position:30% line:79.33% size:25%
AS ALWAYS,
I WISH YOU AND YOURS TO...

23:52.400 --> 23:53.800 align:start position:20% line:84.67% size:47.5%
TAKLOULL BIL HANNA!

23:53.900 --> 23:56.400 align:start position:20% line:79.33% size:40%
EAT IN HAPPINESS
AND SENDING SMILES.

23:58.166 --> 24:00.066 align:start position:60% line:74% size:12.5%
MAMA!
WHAT HAVE YOU GOT,
JULIE?

24:00.166 --> 24:01.800 align:start position:30% line:84.67% size:55%
SITTO'S BATATA SALATA.

24:01.900 --> 24:03.666 align:start position:10% line:84.67% size:52.5%
THAT LOOKS BEAUTIFUL.

24:03.766 --> 24:06.000 align:start position:30% line:79.33% size:47.5%
I JUST LOVE ALL THE
FRESH HERBS AND GARLIC.

24:06.100 --> 24:07.633 align:start position:30% line:74% size:42.5%
JUST LIKE--HA HA!
THAT'S REALLY GOOD.

24:07.733 --> 24:10.300 align:start position:40% line:74% size:22.5%
JUST LIKE
HOW YOU LIKE IT?
YEAH.

24:10.400 --> 24:12.233 align:start position:40% line:79.33% size:45%
SWISS CHARD, RIGHT
FROM THE GARDEN.

24:12.333 --> 24:14.233 align:start position:10% line:79.33% size:40%
OH! THAT LOOKS--
THAT LOOKS DELICIOUS.

24:14.333 --> 24:16.366 align:start position:30% line:79.33% size:45%
'CAUSE I FEEL LIKE
SWISS CHARD LOVES...

24:16.466 --> 24:18.666 align:start position:10% line:79.33% size:50%
I'M GONNA BE STUFFED
AT THE END OF THE DAY.

24:18.766 --> 24:20.300 align:start position:10% line:84.67% size:25%
[CHUCKLES]

24:20.400 --> 24:21.800 align:start position:50% line:74% size:37.5%
CHEERS TO YOU--
OH, AND YOU, TOO.

24:21.900 --> 24:24.000 align:start position:40% line:79.33% size:37.5%
AND YOUR HEALTH
AND YOUR HAPPINESS

24:24.100 --> 24:27.300 align:start position:30% line:74% size:52.5%
AND FOR ALWAYS MAKING
MY DREAMS AND GARDEN
OF DREAMS COME TRUE.

24:27.400 --> 24:29.233 align:start position:10% line:84.67% size:37.5%
YOU'RE WELCOME.

24:29.333 --> 24:30.733 align:start position:50% line:79.33% size:22.5%
LOVE YOU.
LOVE YOU, TOO.

24:38.766 --> 24:40.600 align:start position:10% line:79.33% size:70%
ANNOUNCER: "JULIE TABOULIE'S
LEBANESE KITCHEN,"

24:40.700 --> 24:43.000 align:start position:20% line:10% size:52.5%
AUTHENTIC RECIPES FOR
FRESH AND FLAVORFUL

24:43.100 --> 24:45.833 align:start position:20% line:10% size:65%
MEDITERRANEAN HOME COOKING
IS NOW AVAILABLE.

24:45.933 --> 24:50.200 align:start position:10% line:10% size:80%
THE COOKBOOK OFFERS 125 RECIPES,
HANDS-ON INSTRUCTIONS,

24:50.300 --> 24:53.500 align:start position:10% line:10% size:77.5%
AND TIPS AND TRICKS TO HELP YOU
MAKE ALL OF JULIE'S DISHES

24:53.600 --> 24:54.800 align:start position:30% line:10% size:42.5%
FROM THIS SEASON.

24:54.900 --> 24:58.300 align:start position:20% line:10% size:67.5%
COOK, CREATE, AND CELEBRATE
JULIE'S AUTHENTIC RECIPES

24:58.400 --> 24:59.666 align:start position:30% line:10% size:35%
RIGHT AT HOME.

24:59.766 --> 25:02.700 align:start position:20% line:10% size:40%
TO ORDER A COPY,
CALL 1.800.PLAY.PBS

25:02.800 --> 25:06.400 align:start position:10% line:10% size:77.5%
OR ORDER ONLINE AT SHOPPBS.ORG.

25:07.866 --> 25:11.300 align:start position:10% line:79.33% size:72.5%
JOIN JULIE TABOULIE FOR FRESH
AND FLAVORFUL LEBANESE FOODS

25:11.400 --> 25:14.166 align:start position:10% line:79.33% size:67.5%
FOR YOUR FAMILY AND FRIENDS
AT JULIETABOULIE.COM.

25:14.266 --> 25:18.666 align:start position:10% line:74% size:75%
FIND JULIE'S AUTHENTIC RECIPES
FOR THE TASTIEST MEDITERRANEAN
HOME COOKING.

25:18.766 --> 25:21.333 align:start position:20% line:10% size:42.5%
IT'S JULIE-TESTED
AND MAMA-APPROVED.

25:21.433 --> 25:23.733 align:start position:10% line:10% size:75%
VISIT JULIETABOULIE.COM TODAY.

25:25.033 --> 25:26.400 align:start position:10% line:79.33% size:60%
JULIE: "JULIE TABOULIE'S
LEBANESE KITCHEN"

25:26.500 --> 25:28.266 align:start position:20% line:84.67% size:55%
IS MADE POSSIBLE BY...

25:30.833 --> 25:33.300 align:start position:20% line:84.67% size:50%
[ROCK MUSIC PLAYING]

25:33.400 --> 25:35.433 align:start position:20% line:84.67% size:55%
MAN: ♪ DO YOUR THING ♪

25:35.533 --> 25:37.800 align:start position:30% line:79.33% size:40%
♪ DO YOUR THING,
DO YOUR THING ♪

25:37.900 --> 25:40.166 align:start position:30% line:79.33% size:35%
♪ SYRACUSE, DO
YOUR THING ♪

25:40.266 --> 25:42.300 align:start position:30% line:79.33% size:40%
♪ DO YOUR THING,
DO YOUR THING ♪

25:42.400 --> 25:44.200 align:start position:10% line:84.67% size:67.5%
♪ SYRACUSE, DO YOUR THING ♪