December 29, 2024 • 25 mins
Dr. P Prime Ingredient. Dr. Laura Pohopien new cookbook- Generations of Flavor. Salad Recipe
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neils Adre. You're listening to kfi EM six
forty the Fork Report on demand on the iHeartRadio app.
Hey everybody, it's the four Report. Happy Saturday to you.
During these holiday day days that we have right now
to celebrate and come together, one of my favorite times
of the year. Of course, I think we all kind
of say that because it's kind of kind of forces
(00:22):
us in many ways to stop and think about the
people around us, to love on them. And you know,
my little boy, he walk into the office and go, oh, hey, buddy,
what's up. He's like, just love it, just coming to
love on you. And he'll come and he'll just give
me a hug. And I'm like, that's all it takes.
It's magic, lady, and that boy magic giving me some
(00:45):
of that love. So I'm hoping that you're thinking about
friends and family right now, and if you're going through
something during these times, I'm hoping that you're that you're
thinking about the beauty and the joy and the simplicity
of the holidays, and they remind us to take time
to think about ourselves as well. And one of the
(01:06):
ways to do that is through learning something new, cooking
experimenting and enjoying and I hold in my grimy little
hands right now. A new book, The Prime Ingredient Generations
of Flavor, by doctor Laura Pohopian, who's been on the
program many times before. You can find out more about
her at the prime Ingredient dot com theprime Ingredient dot com.
(01:29):
Doctor p How are you, my friend? Hi, It's nice
to see you.
Speaker 2 (01:32):
So happy to be back.
Speaker 1 (01:34):
You know, I feel like I see you all the
time because of social media, and I follow you and
enjoy everything you're doing. You and I have been friends
for a long time. We keep up with each other.
We cheer each other's victories on and things like that,
and so it's nice to have you on the show.
You're definitely one of our family members, and it makes
sense to have you on during the holidays, for sure.
(01:56):
How are you.
Speaker 2 (01:56):
I'm doing well. I'm doing well.
Speaker 3 (02:00):
And when Kayla sent me the email, I was like,
the heck, I'm going to be there.
Speaker 2 (02:05):
Absolutely absolutely.
Speaker 3 (02:07):
I just so enjoy being here and when I can
be in the studio and bring you.
Speaker 1 (02:13):
All food, Oh yeah, that's the best.
Speaker 2 (02:14):
I'm totally in.
Speaker 1 (02:16):
We love you, but you know, it's all about this
The food.
Speaker 2 (02:20):
I get it.
Speaker 1 (02:21):
I get you're sweet and lovely and all those things,
and you know you Paul and all that, but the
food is really where they's.
Speaker 2 (02:29):
I understand you.
Speaker 1 (02:30):
Come empty handed. We'll be happy to see you. I'm
not saying we want, but the stay is going to
be short.
Speaker 2 (02:35):
I understand the pecking order.
Speaker 1 (02:36):
Yeah, okay, great, So the book. Tell us about the book.
And now this is not your first though.
Speaker 3 (02:42):
This is the second book. And I made this in
honor of my mom. She passed away seven years ago.
And she's the original chef of the family. And I
was the original taster of the family.
Speaker 2 (03:00):
What are we doing now?
Speaker 1 (03:01):
Mom?
Speaker 3 (03:01):
And she would put me in charge of tasting the hummus. Really,
I was like the palette of the family.
Speaker 1 (03:08):
Yeah, you got to taste something. Many's the bomb.
Speaker 4 (03:11):
Yeah.
Speaker 3 (03:12):
And there's so many recipes for hummus. I think wars
have been started over all the different recipes for hummus.
Speaker 1 (03:19):
And it's not like as far as the ingredients are
like there's a ton of them. There's only a handful
of things putting it. But the same you could be said,
a pizza dough and you want to start a fight. Yeah,
you know, so it's exactly technique, it's it's ratios, it's
all of these things.
Speaker 3 (03:36):
And ultimately it comes down to what do you want
your hummus to taste like? And personally, I don't want
to taste like avocados and atamammy. I wanted to taste
like chi. I know, I wanted to taste like.
Speaker 2 (03:50):
Chickpeas and tahini and God forbid. Yeah.
Speaker 3 (03:53):
Yeah, so my mom put me in charge of that.
But I think what really started the whole process of
the cookbook was to have a conversation with you during
COVID and you said, what are you going to do
during this COVID season.
Speaker 2 (04:12):
I was like, I think I'm gonna write a cookbook.
Speaker 3 (04:14):
And then I was like, oh no, now I've got
to do it.
Speaker 1 (04:17):
I said it darn my mouth. Yeah, oh yeah, it's
lack of control.
Speaker 2 (04:24):
But I did it.
Speaker 3 (04:26):
I did it, and I did it with my daughter.
She did all of the photography and she's awesome. Yeah,
she was going to be with me today, but she
has a gig actually in Woodland Hills, so she's photographing
out there, photography, photographing, so she's she's doing her thing
(04:50):
over there, and I'm doing my thing over here, but
she did all the photography and it was because of
her that I actually proceeded and forged on with this project.
Speaker 1 (05:03):
Yeah, it doesn't finish if you don't start. And you
you've kind of had a pattern of starting and finishing
things though, hence the doctor part. I mean, yeah, you
have to. You have to, you know, start and then finish.
And I've seen you do that through many, many different endeavors.
(05:25):
The Prime Ingredient is one of them that started as
a passion and continues to grow with your spices and
share now the book, videos and everything else again at
the prime ingredient dot Com. Okay, so we'll take a
quick news break and get some news here, and then
we'll come and we'll taste some of the food. We'll
talk about the book itself, the way you organized your recipes,
(05:50):
what you chose, and we'll get we'll get deeper into
the hummus as well. I actually have not one, but
maybe two different recipes for hummus from you, and it
is one of those and I've learned many things about
hummus from you, and I've still not perfected my own.
Oh Like, it's one of those things where I've had.
(06:11):
I've done a decent job, but I've had better, you know,
from even recipes that I know I've tasted. I said,
it's good when they do it, but when I do it, it
doesn't taste the same or things like that.
Speaker 2 (06:23):
Well, let's talk through the process.
Speaker 1 (06:24):
So well, we will talk about that in some of
the tips for making hummus, because like I said, it's
not a lot of ingredients, but the ratios and the
preparationary I think can change it. Because when you have
a good one that speaks to you, you're like, holy
hell box.
Speaker 2 (06:39):
That up started the party.
Speaker 1 (06:41):
Yeah, and that's going with us all right. Laura po
Hooping and doctor Laura po Hooping is with us her
new book, The Prime Ingredients, Generations of Flavor and done
with her daughter with a nod of love to her mom.
And what more could you want in a book, because
as everything tastes better with love. Right, So we'll be
(07:03):
back with more.
Speaker 4 (07:04):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (07:11):
Everybody, it's a Fork Report food for three hours. We
talk here at KFI and we just enjoy life. The
things that we love is around people, and food. Our
guest and dear friend, doctor Laura Pohopian, how sweet, comes
in with an envelope and then she pops out her
(07:32):
Zelmans and goes look, and Kayla said, she said, I can't.
I can't do alptoids anymore after having Zelmans because they're
a disappointment. It's the true. I get that people think
(07:53):
that we're blowing smoke up there. We're talking about Zelmans
and they're like for real, and I say, it's for real.
You have to ex experience it and what it does.
And it's just different. It's not like, you know, I
don't know if I can come out here if it
was just a mint and say, hey, it's an exceptional mint.
It's different. So that's funny. So doctor p had one
(08:14):
and she pulled it out of her person, shook it up,
and again they've changed the way they do things. So
if you do want them for your stocking stuffers or
whatnot with Zelman's, then you want to go to Zelmans
dot com slash fork and it will automatically give you
the fifteen percent off. So check that out. All right,
We're talking to doctor Laura Pohopian about her book Generations
(08:37):
of flavor. This is all through the prime Ingredient. You
can find out more at the prime Ingredient dot Com
the prime Ingredient dot Com. And this is you've brought
some lovely food talk about. And there's two types of
hummus here, oh yeah, one type of just one type.
That's why I put my glasses on because I thought
(08:57):
this was hummus from it yea. As they brought it closer,
I'm like, wait a second, okay, all right, put by
uh put my glass. So I have at Catarina's Club
the event we did, I dropped my glasses that are progressives.
So these are just like you're blurry. Everything's blurry past
(09:18):
about a foot past me right now. And so I
bring it to me and I'm like, oh, that's my foot,
that's not yeah.
Speaker 3 (09:26):
Yeah, there's only one type of hummus and that's mine.
Speaker 2 (09:29):
Preferably.
Speaker 1 (09:30):
There you go.
Speaker 2 (09:31):
And the best.
Speaker 3 (09:33):
Way to make hummus, I think, is the way my
mom taught me, and that is by getting the food
processor out, getting the garbanzo beans.
Speaker 1 (09:45):
That is so wonderful, thank you, That is so good.
Speaker 2 (09:50):
What makes it good for you?
Speaker 1 (09:52):
Texture is huge, yes, and all the nutty components so
you get the nuttiness of the tahini. It's it's subtle
but lovely, and the garbonzo bean, to me, has to
be the star. It's like having a good steak and
then putting a thousand different things on it. It's like,
the steak should be meaty, exactly, and this has that
(10:13):
lovely garbonzo bean forward, that chickpea forward humus. That just
it's exactly what I want. That texture is smooth and silky.
I'm assuming you meticulously get those. You shuck them, get
the you know, and but whatever it is, it's just.
Speaker 2 (10:36):
You know, no, it's really, it's not really.
Speaker 3 (10:39):
The key is to get a food processor. Put those
little garbonzo beans from a can. My mom used them
from a can. She never done all that.
Speaker 1 (10:50):
It doesn't come out like.
Speaker 2 (10:51):
That, Well you can't. You have to let it work
around for a while. You can't let it were Well,
we're it's some more.
Speaker 1 (11:00):
You and you're worrying. Who's have time to worry that much?
Speaker 3 (11:03):
Just worried a little bit more. But as it's worrying,
you put in the extra aquafaba. So you'll have to
save a little bit of that brin fro.
Speaker 1 (11:15):
Like pasta pasta water is liquid gold exactly, and so
you're using it from I've done all that.
Speaker 2 (11:22):
Well, I'll come over.
Speaker 1 (11:25):
I'm going to put you. I'm going to put you
next to the food process.
Speaker 4 (11:28):
There.
Speaker 2 (11:28):
You'll stand right there, getting.
Speaker 1 (11:30):
There and then she's a little thing. Then you'll just
sit there and I'll open up. I want some hums,
and you'll go, is it time?
Speaker 4 (11:37):
It's so bright out?
Speaker 1 (11:40):
I got it time? All right, hang out. We're going
to talk some more of This was a really short segment,
so you can hang out right absolutely please. We're not
gonna let you go. I said that because we can
lock the door way. Yeah, exactly, nothing but love here,
all right, So we'll be back. Go nowhere. As we
talked with doctor Laura Pohopian, of course, you can get
(12:00):
her book, Generations of Flavor and learn how to make
hu much properly. Apparently The Prime Ingredient dot Com. The
Prime Ingredient dot Com a lovely work that we're kind
of talking about going through. Many of the things throughout
the book are in front of me right now. We'll
taste more when we come back.
Speaker 4 (12:18):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (12:23):
It's the Fork Report on Neil Savedra. Howdy howdy, howdy,
thanks for hanging out with us today. I've got my buddy,
doctor Laura Pohopian her new book, Generations of Flavor. The
Prime Ingredient is where you can find this the prime
Ingredient dot Com, The prime Ingredient dot Com. Laura, what
the hell did you do this chicken that is so tender?
(12:46):
And I know this how to travel but oh my god.
Speaker 2 (12:49):
Oh yum.
Speaker 3 (12:50):
Oh well, we talked about that chicken several months ago
and it is my spice, my prime ingredient spice.
Speaker 1 (12:56):
That I absolutely is wonderful.
Speaker 3 (12:59):
But thank you so much. It's the it's in the cookbook.
It's the lemon chicken kebab recipe.
Speaker 1 (13:06):
I just love that.
Speaker 2 (13:08):
Thanks.
Speaker 3 (13:08):
I didn't make it kebob style. I made it just
a breast of chicken. And that's the cool thing about
the recipes in there. There are suggestions really, so if
you don't want a kebab anything, or you just want
to sear it and then throw it in the oven,
I'm giving you the tools to just go and do
with the recipes as you will.
Speaker 1 (13:29):
Sometimes you're just too lazy to Kebob so what it is.
Sometimes I don't want to cup, I don't want to Bob.
I just want it cooked, that's all. And the the
lovely accompaniment of the pickled veggies and the like is
just thank you. It's so great up against that hummus
(13:52):
and the cheese and that fattiness, that wonderfulness is just
cleansed with that vinegar and the brine and just the
rice is perfect. And this is genuinely the best food
you can eat on the planet. It is for your health.
Speaker 2 (14:10):
It's the best. It really is the best.
Speaker 3 (14:13):
And the let me just tell you that the pickles
that you're having with the olives right now are marinated
with my prime spice. And the prime spice is what
my mom taught me. She used to pull that the
little cutting board out of the cabinet tree.
Speaker 2 (14:30):
Oh yeah, grove it right.
Speaker 3 (14:32):
Yeah, she used to pull the cutting board out and
she just like mix all the spices together on that
cutting board.
Speaker 2 (14:38):
She just put them a launge.
Speaker 1 (14:40):
You know, just why none of us got COVID because
we had under the counter cutting board that had everything
on it. It was like, I don't know, it was
the same growing up with me too. My mom would
pull that thing out, uh huh. And it's like it
sits under the sink.
Speaker 2 (14:55):
The whole time, ever washed, No.
Speaker 1 (15:00):
Things were knocked off it into the trash. Yeah yeah,
and yeah that's why we can't get a super bug
because yeah.
Speaker 3 (15:07):
Yeah, but that's that's how I learned to make the spice.
And I do make the spice. I do wash though,
you do it, yeah yeah. And that spice is what's
on the pickles and the olives that you're having.
Speaker 1 (15:22):
And it's great. I put it on everything, veggies, every everything.
Speaker 2 (15:24):
Yeah.
Speaker 1 (15:25):
It is one of those things that you know, you
go through everybody's like four ingredient this or three ingredient
this all over the internet. I'm like, it's two ingredients,
it's veggies, and it's this. And I put your spice
on things all the time and it's very.
Speaker 2 (15:40):
Easy and thanks so much. Yeah, and it should be.
Speaker 3 (15:44):
And those that want to make a Mediterranean diet, really
it can be a little daunting, but if you want
to achieve the flavors, it really just starts with the
basic spice. It just, you know, the prime spice is
what you need.
Speaker 1 (15:57):
And when I come across a good one like yours,
and it is the holidays people, and talking about stalking
stuffers in the like spices, I think is one of
the best things you can give to somebody who loves
to cook, because you think, well, now they're going to
mix their No, you learn about culture and people and
things by other people's spices, and then you can create
your own as well.
Speaker 2 (16:18):
Yeah, for sure.
Speaker 3 (16:18):
And speaking of culture, that cookbook starts with the Mediterranean
culture and then it blends into my prime ingredient specialties
that harken back to what I learned as a child,
but it mors into my American upbringing as well. Sure,
so you know, you've got a little bit of all
(16:40):
of the culture that I grew up. And I'm one
hundred percent Lebanese well ninety six.
Speaker 1 (16:44):
Oh my gosh, who slept with who? Who knocked it
off of the one on?
Speaker 2 (16:49):
Yeah, I don't know. Someone in Turkey.
Speaker 1 (16:50):
I think, oh, sons of guns.
Speaker 2 (16:56):
So we have to go way back, the way way back.
Speaker 1 (16:58):
But that is Derek. Just flavor on top of flavor
in top of on top of flavor, and that culture.
Speaker 2 (17:06):
Yeah.
Speaker 3 (17:07):
Yeah, and it's it's really cool to be able to
know what the flavors are just through my research, you know,
and having the knowledge of being able to talk to
my sister who's ten years older than I am. She
actually wrote the ForWord in the book.
Speaker 1 (17:23):
She's probably thrilled you just said that much, don't my
older sister anyho, We probably can't hear this.
Speaker 3 (17:30):
No, she's she's not listening at all, and she you know,
she's She and I were really collaborating on what did
mom using this and what did.
Speaker 2 (17:42):
Dad use in ma.
Speaker 1 (17:43):
That's so cool.
Speaker 2 (17:44):
It's really just a whole family thing together.
Speaker 1 (17:49):
This is great and it's great for the holidays. And
I'm glad you're here, and it's always lovely to see you.
But this is really neat stuff. And I will tell
you just this chicken and the hummus alone is worth
the book. Oh it really. That chicken is so it
almost uh you familiar with the term velveting when you
(18:10):
velvet meat, the Asians do it. Asians velvet their meat.
Speaker 2 (18:14):
No, but that sounds so delightful.
Speaker 1 (18:16):
It is. It's whenever you go out and have Asian
food and you go, how did they cook that like that?
How does that? Why is it so tender and soft?
And it reminds me of that. It just is very
it's I mean, it's just perfectly cooked chicken is what
it is.
Speaker 3 (18:32):
Well, I instead of velveting, I would like it to
be for coating.
Speaker 1 (18:37):
Well that sounds sturdy. Yeah, totally, just for coded.
Speaker 2 (18:45):
I don't know. Wow, we make up our own.
Speaker 1 (18:48):
Yeah, but that is really lovely. And you know, again
we talked about this with chef who came on earlier,
is that you can't beat love and food and joy
in food. And I've never seen you talk about food
or family or the things that we love in life
without that brightness shooting out of your eyes and your smile.
(19:09):
And that's a definite plus to anybody who prepares food.
So this is great. This is really really lovely food.
Speaker 3 (19:18):
I just love you, Neil, I'll stop it. You're just
the best, best, best best. Go back at your sister
love being here.
Speaker 1 (19:27):
I'm proud of you. This is very cool. I mean,
you've been in inspiration to me since we met. I've
taken your cooking class. I still to this day reference
recipes for copycat things that you taught me during the class,
and remember taking learning about certain condiments or ingredients that
(19:47):
I have put in my kitchen since and I've never
looked back. And of course your spice is always in
my pantry as well, in use constantly. Microwave people, listen,
you microwave veggies. Put that. I'm in a microwave safe bowl,
a little bit of olive oil, and you don't even
need to put any salt or anything on there necessarily.
(20:08):
You just go and you put some saran ramp over
it and you just hit them for a little bit
until they steam in there. And then I get out
the prim ingredient, your spice mix and throw that on
there and they're done for me. I'll sit and just
go sit in front of the TV and eat that.
Speaker 3 (20:23):
And my olive oil now look at you. I've got
three different ones now. And my olive tepanod I sold out,
but we just made a new batch so those are
coming out again.
Speaker 1 (20:35):
And they can find that at our friends over at
the Corner Butcher Corner.
Speaker 2 (20:39):
Butcher and the website the prim Ingredient dot com.
Speaker 1 (20:42):
That's awesome. That is very very cool.
Speaker 2 (20:45):
You know, we're full service now.
Speaker 1 (20:47):
I love it. You know, people have been hounding me
to come out with spice and olive oils and stuff,
and I'm like it's got the time, you don't even
have the time, and you do it well.
Speaker 2 (20:57):
You know you can. Just we'll have a fork Report spice.
I just special.
Speaker 1 (21:03):
I'll be honest. I just made a little sticker of
my face and I put it on your stuff, Okay
to hand it out.
Speaker 2 (21:08):
Well, that'll that'll work. That'll work. We can work.
Speaker 1 (21:11):
I'm like, It's just the sticker was small and I
didn't cover it all up. That's my fault. Well. Always
lovely to see you, my dear, and this is wonderful.
Speaker 2 (21:21):
Happy holidays too, Thank you, and happy holidays to you.
Speaker 1 (21:24):
Check it out, spend some time on the interwebs. Go
to the Prime Ingredient dot com. The Prime Ingredient dot com.
Lovely human being here doing very wonderful things with food
that will make your tummy and your taste buds happy.
So do it. That's you've been listening to the fork Report.
You can always hear us live on kf I AM
(21:44):
six forty two to five pm on Saturday and anytime
on demand on the iHeartRadio app. Hey everybody, it's the Forkport.
I'm Neil Savadra. Thanks for hanging out. So it's Saturday
and we're going to be wrapping up our show. Here
we talk about food and the fun of food, and
the engagement of food, and the cultural back then round
(22:04):
of food and all these things. You know, we hadn't
talked about this much today because of the fact that
we've had guests on and the like. But you can
use the talkback. Don't do it now because we're almost
off the air, But you can't use the talk back
to talk to us hosts on the air. When you're
listening via the iHeartRadio app, it's very easy. You just
(22:26):
look down. There's a red circle with the mic icon
on there, and you press that and you got thirty
seconds to leave a message. We didn't do a whole
much of the talkback today because we had a lot
going on, but I appreciate you jumping in and given
your two cents. I love it knowing that you're listening.
We are still getting through the setups here, I mean
(22:49):
as far as the show. I've been back to the
station now, but yeah, it goes by very very quickly. Indeed,
so you've got like I said, I was getting kind
of into greens lately. Salad's been craving that. My problem,
my body's probably just saying, listen, dude, you're gonna just
explode one day. Try having a salad. But there's a
(23:10):
lot of really wonderful produce that comes our way during
this time of the year. You've got asparagus, keep in
mind that it lasts three or four days in the fridge,
So when you're buying and shopping, keep these things in mind.
Four to seven days at room temperature is the avocado.
I've actually had them last longer in the refrigerator, uncut
and be ripe and ready to go. Cabbage about two
(23:32):
weeks in the fridge. Sharred is three to five days.
But man sharred or charred, however you pronounce it, is
one of those things that's so great for you, and
you keep it in that crisper drawer. Bright and crunchy
seven to ten days in the fridge. Or mushrooms, peas
(23:55):
up to two days unshelled in the crisper drawer. Radishes,
nice crunched, tiny bit of pepperinus ten to fourteen days
in the fridge. I mean that's you get up. You
can start seeing how to start using these things. Rhubarb
rub another million's rhubarb up to a week in the fridge,
(24:15):
nine months in the freezer strawberries or three to seven
days in the fridge. Those things, when they go bad,
are wicked, especially if they're all weighing on top of
each other. But so many different things. You know, you
can do an asparagus tart on a piece of puff
pastry that is just lovely delicate and you know, shows well,
(24:36):
it looks fancy, but just a wonderful way to go.
Super simple to make, but has a big impact by
checking it out. So you're usually using about a pound
of asparagus trimmed. If you're not sure how to trim
asparagus or where to go, there's the woodsy part down
below at the base, and one of the easiest ways
(24:58):
to do that is just to put your fingers from
both hands and snap it. And where it snaps is
the natural place roughly of where to separate it. And
then you go ahead and you cut them all in
the same length. Get that gets rid of the woodsy
side of things. Put puff pastry, some fontina cheese, a
little bit of grated lemon z ast, two tablespoons of
(25:22):
lemon juice. I mean, you just it doesn't take much
to put together. This really lovely little tart with the asparagus,
And then when you wake up the next day and
use the restum, you'll be reminded of what a lovely,
lovely meal you had the night before. Sorry, it's been
one of those days.
Speaker 4 (25:43):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Neils Adre. You're listening to kfi EM six
forty the Fork Report on demand on the iHeartRadio app.
Hey everybody, it's the four Report. Happy Saturday to you.
During these holiday day days that we have right now
to celebrate and come together, one of my favorite times
of the year. Of course, I think we all kind
of say that because it's kind of kind of forces
(00:22):
us in many ways to stop and think about the
people around us, to love on them. And you know,
my little boy, he walk into the office and go, oh, hey, buddy,
what's up. He's like, just love it, just coming to
love on you. And he'll come and he'll just give
me a hug. And I'm like, that's all it takes.
It's magic, lady, and that boy magic giving me some
(00:45):
of that love. So I'm hoping that you're thinking about
friends and family right now, and if you're going through
something during these times, I'm hoping that you're that you're
thinking about the beauty and the joy and the simplicity
of the holidays, and they remind us to take time
to think about ourselves as well. And one of the
(01:06):
ways to do that is through learning something new, cooking
experimenting and enjoying and I hold in my grimy little
hands right now. A new book, The Prime Ingredient Generations
of Flavor, by doctor Laura Pohopian, who's been on the
program many times before. You can find out more about
her at the prime Ingredient dot com theprime Ingredient dot com.
(01:29):
Doctor p How are you, my friend? Hi, It's nice
to see you.
Speaker 2 (01:32):
So happy to be back.
Speaker 1 (01:34):
You know, I feel like I see you all the
time because of social media, and I follow you and
enjoy everything you're doing. You and I have been friends
for a long time. We keep up with each other.
We cheer each other's victories on and things like that,
and so it's nice to have you on the show.
You're definitely one of our family members, and it makes
sense to have you on during the holidays, for sure.
(01:56):
How are you.
Speaker 2 (01:56):
I'm doing well. I'm doing well.
Speaker 3 (02:00):
And when Kayla sent me the email, I was like,
the heck, I'm going to be there.
Speaker 2 (02:05):
Absolutely absolutely.
Speaker 3 (02:07):
I just so enjoy being here and when I can
be in the studio and bring you.
Speaker 1 (02:13):
All food, Oh yeah, that's the best.
Speaker 2 (02:14):
I'm totally in.
Speaker 1 (02:16):
We love you, but you know, it's all about this
The food.
Speaker 2 (02:20):
I get it.
Speaker 1 (02:21):
I get you're sweet and lovely and all those things,
and you know you Paul and all that, but the
food is really where they's.
Speaker 2 (02:29):
I understand you.
Speaker 1 (02:30):
Come empty handed. We'll be happy to see you. I'm
not saying we want, but the stay is going to
be short.
Speaker 2 (02:35):
I understand the pecking order.
Speaker 1 (02:36):
Yeah, okay, great, So the book. Tell us about the book.
And now this is not your first though.
Speaker 3 (02:42):
This is the second book. And I made this in
honor of my mom. She passed away seven years ago.
And she's the original chef of the family. And I
was the original taster of the family.
Speaker 2 (03:00):
What are we doing now?
Speaker 1 (03:01):
Mom?
Speaker 3 (03:01):
And she would put me in charge of tasting the hummus. Really,
I was like the palette of the family.
Speaker 1 (03:08):
Yeah, you got to taste something. Many's the bomb.
Speaker 4 (03:11):
Yeah.
Speaker 3 (03:12):
And there's so many recipes for hummus. I think wars
have been started over all the different recipes for hummus.
Speaker 1 (03:19):
And it's not like as far as the ingredients are
like there's a ton of them. There's only a handful
of things putting it. But the same you could be said,
a pizza dough and you want to start a fight. Yeah,
you know, so it's exactly technique, it's it's ratios, it's
all of these things.
Speaker 3 (03:36):
And ultimately it comes down to what do you want
your hummus to taste like? And personally, I don't want
to taste like avocados and atamammy. I wanted to taste
like chi. I know, I wanted to taste like.
Speaker 2 (03:50):
Chickpeas and tahini and God forbid. Yeah.
Speaker 3 (03:53):
Yeah, so my mom put me in charge of that.
But I think what really started the whole process of
the cookbook was to have a conversation with you during
COVID and you said, what are you going to do
during this COVID season.
Speaker 2 (04:12):
I was like, I think I'm gonna write a cookbook.
Speaker 3 (04:14):
And then I was like, oh no, now I've got
to do it.
Speaker 1 (04:17):
I said it darn my mouth. Yeah, oh yeah, it's
lack of control.
Speaker 2 (04:24):
But I did it.
Speaker 3 (04:26):
I did it, and I did it with my daughter.
She did all of the photography and she's awesome. Yeah,
she was going to be with me today, but she
has a gig actually in Woodland Hills, so she's photographing
out there, photography, photographing, so she's she's doing her thing
(04:50):
over there, and I'm doing my thing over here, but
she did all the photography and it was because of
her that I actually proceeded and forged on with this project.
Speaker 1 (05:03):
Yeah, it doesn't finish if you don't start. And you
you've kind of had a pattern of starting and finishing
things though, hence the doctor part. I mean, yeah, you
have to. You have to, you know, start and then finish.
And I've seen you do that through many, many different endeavors.
(05:25):
The Prime Ingredient is one of them that started as
a passion and continues to grow with your spices and
share now the book, videos and everything else again at
the prime ingredient dot Com. Okay, so we'll take a
quick news break and get some news here, and then
we'll come and we'll taste some of the food. We'll
talk about the book itself, the way you organized your recipes,
(05:50):
what you chose, and we'll get we'll get deeper into
the hummus as well. I actually have not one, but
maybe two different recipes for hummus from you, and it
is one of those and I've learned many things about
hummus from you, and I've still not perfected my own.
Oh Like, it's one of those things where I've had.
(06:11):
I've done a decent job, but I've had better, you know,
from even recipes that I know I've tasted. I said,
it's good when they do it, but when I do it, it
doesn't taste the same or things like that.
Speaker 2 (06:23):
Well, let's talk through the process.
Speaker 1 (06:24):
So well, we will talk about that in some of
the tips for making hummus, because like I said, it's
not a lot of ingredients, but the ratios and the
preparationary I think can change it. Because when you have
a good one that speaks to you, you're like, holy
hell box.
Speaker 2 (06:39):
That up started the party.
Speaker 1 (06:41):
Yeah, and that's going with us all right. Laura po
Hooping and doctor Laura po Hooping is with us her
new book, The Prime Ingredients, Generations of Flavor and done
with her daughter with a nod of love to her mom.
And what more could you want in a book, because
as everything tastes better with love. Right, So we'll be
(07:03):
back with more.
Speaker 4 (07:04):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (07:11):
Everybody, it's a Fork Report food for three hours. We
talk here at KFI and we just enjoy life. The
things that we love is around people, and food. Our
guest and dear friend, doctor Laura Pohopian, how sweet, comes
in with an envelope and then she pops out her
(07:32):
Zelmans and goes look, and Kayla said, she said, I can't.
I can't do alptoids anymore after having Zelmans because they're
a disappointment. It's the true. I get that people think
(07:53):
that we're blowing smoke up there. We're talking about Zelmans
and they're like for real, and I say, it's for real.
You have to ex experience it and what it does.
And it's just different. It's not like, you know, I
don't know if I can come out here if it
was just a mint and say, hey, it's an exceptional mint.
It's different. So that's funny. So doctor p had one
(08:14):
and she pulled it out of her person, shook it up,
and again they've changed the way they do things. So
if you do want them for your stocking stuffers or
whatnot with Zelman's, then you want to go to Zelmans
dot com slash fork and it will automatically give you
the fifteen percent off. So check that out. All right,
We're talking to doctor Laura Pohopian about her book Generations
(08:37):
of flavor. This is all through the prime Ingredient. You
can find out more at the prime Ingredient dot Com
the prime Ingredient dot Com. And this is you've brought
some lovely food talk about. And there's two types of
hummus here, oh yeah, one type of just one type.
That's why I put my glasses on because I thought
(08:57):
this was hummus from it yea. As they brought it closer,
I'm like, wait a second, okay, all right, put by
uh put my glass. So I have at Catarina's Club
the event we did, I dropped my glasses that are progressives.
So these are just like you're blurry. Everything's blurry past
(09:18):
about a foot past me right now. And so I
bring it to me and I'm like, oh, that's my foot,
that's not yeah.
Speaker 3 (09:26):
Yeah, there's only one type of hummus and that's mine.
Speaker 2 (09:29):
Preferably.
Speaker 1 (09:30):
There you go.
Speaker 2 (09:31):
And the best.
Speaker 3 (09:33):
Way to make hummus, I think, is the way my
mom taught me, and that is by getting the food
processor out, getting the garbanzo beans.
Speaker 1 (09:45):
That is so wonderful, thank you, That is so good.
Speaker 2 (09:50):
What makes it good for you?
Speaker 1 (09:52):
Texture is huge, yes, and all the nutty components so
you get the nuttiness of the tahini. It's it's subtle
but lovely, and the garbonzo bean, to me, has to
be the star. It's like having a good steak and
then putting a thousand different things on it. It's like,
the steak should be meaty, exactly, and this has that
(10:13):
lovely garbonzo bean forward, that chickpea forward humus. That just
it's exactly what I want. That texture is smooth and silky.
I'm assuming you meticulously get those. You shuck them, get
the you know, and but whatever it is, it's just.
Speaker 2 (10:36):
You know, no, it's really, it's not really.
Speaker 3 (10:39):
The key is to get a food processor. Put those
little garbonzo beans from a can. My mom used them
from a can. She never done all that.
Speaker 1 (10:50):
It doesn't come out like.
Speaker 2 (10:51):
That, Well you can't. You have to let it work
around for a while. You can't let it were Well,
we're it's some more.
Speaker 1 (11:00):
You and you're worrying. Who's have time to worry that much?
Speaker 3 (11:03):
Just worried a little bit more. But as it's worrying,
you put in the extra aquafaba. So you'll have to
save a little bit of that brin fro.
Speaker 1 (11:15):
Like pasta pasta water is liquid gold exactly, and so
you're using it from I've done all that.
Speaker 2 (11:22):
Well, I'll come over.
Speaker 1 (11:25):
I'm going to put you. I'm going to put you
next to the food process.
Speaker 4 (11:28):
There.
Speaker 2 (11:28):
You'll stand right there, getting.
Speaker 1 (11:30):
There and then she's a little thing. Then you'll just
sit there and I'll open up. I want some hums,
and you'll go, is it time?
Speaker 4 (11:37):
It's so bright out?
Speaker 1 (11:40):
I got it time? All right, hang out. We're going
to talk some more of This was a really short segment,
so you can hang out right absolutely please. We're not
gonna let you go. I said that because we can
lock the door way. Yeah, exactly, nothing but love here,
all right, So we'll be back. Go nowhere. As we
talked with doctor Laura Pohopian, of course, you can get
(12:00):
her book, Generations of Flavor and learn how to make
hu much properly. Apparently The Prime Ingredient dot Com. The
Prime Ingredient dot Com a lovely work that we're kind
of talking about going through. Many of the things throughout
the book are in front of me right now. We'll
taste more when we come back.
Speaker 4 (12:18):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (12:23):
It's the Fork Report on Neil Savedra. Howdy howdy, howdy,
thanks for hanging out with us today. I've got my buddy,
doctor Laura Pohopian her new book, Generations of Flavor. The
Prime Ingredient is where you can find this the prime
Ingredient dot Com, The prime Ingredient dot Com. Laura, what
the hell did you do this chicken that is so tender?
(12:46):
And I know this how to travel but oh my god.
Speaker 2 (12:49):
Oh yum.
Speaker 3 (12:50):
Oh well, we talked about that chicken several months ago
and it is my spice, my prime ingredient spice.
Speaker 1 (12:56):
That I absolutely is wonderful.
Speaker 3 (12:59):
But thank you so much. It's the it's in the cookbook.
It's the lemon chicken kebab recipe.
Speaker 1 (13:06):
I just love that.
Speaker 2 (13:08):
Thanks.
Speaker 3 (13:08):
I didn't make it kebob style. I made it just
a breast of chicken. And that's the cool thing about
the recipes in there. There are suggestions really, so if
you don't want a kebab anything, or you just want
to sear it and then throw it in the oven,
I'm giving you the tools to just go and do
with the recipes as you will.
Speaker 1 (13:29):
Sometimes you're just too lazy to Kebob so what it is.
Sometimes I don't want to cup, I don't want to Bob.
I just want it cooked, that's all. And the the
lovely accompaniment of the pickled veggies and the like is
just thank you. It's so great up against that hummus
(13:52):
and the cheese and that fattiness, that wonderfulness is just
cleansed with that vinegar and the brine and just the
rice is perfect. And this is genuinely the best food
you can eat on the planet. It is for your health.
Speaker 2 (14:10):
It's the best. It really is the best.
Speaker 3 (14:13):
And the let me just tell you that the pickles
that you're having with the olives right now are marinated
with my prime spice. And the prime spice is what
my mom taught me. She used to pull that the
little cutting board out of the cabinet tree.
Speaker 2 (14:30):
Oh yeah, grove it right.
Speaker 3 (14:32):
Yeah, she used to pull the cutting board out and
she just like mix all the spices together on that
cutting board.
Speaker 2 (14:38):
She just put them a launge.
Speaker 1 (14:40):
You know, just why none of us got COVID because
we had under the counter cutting board that had everything
on it. It was like, I don't know, it was
the same growing up with me too. My mom would
pull that thing out, uh huh. And it's like it
sits under the sink.
Speaker 2 (14:55):
The whole time, ever washed, No.
Speaker 1 (15:00):
Things were knocked off it into the trash. Yeah yeah,
and yeah that's why we can't get a super bug
because yeah.
Speaker 3 (15:07):
Yeah, but that's that's how I learned to make the spice.
And I do make the spice. I do wash though,
you do it, yeah yeah. And that spice is what's
on the pickles and the olives that you're having.
Speaker 1 (15:22):
And it's great. I put it on everything, veggies, every everything.
Speaker 2 (15:24):
Yeah.
Speaker 1 (15:25):
It is one of those things that you know, you
go through everybody's like four ingredient this or three ingredient
this all over the internet. I'm like, it's two ingredients,
it's veggies, and it's this. And I put your spice
on things all the time and it's very.
Speaker 2 (15:40):
Easy and thanks so much. Yeah, and it should be.
Speaker 3 (15:44):
And those that want to make a Mediterranean diet, really
it can be a little daunting, but if you want
to achieve the flavors, it really just starts with the
basic spice. It just, you know, the prime spice is
what you need.
Speaker 1 (15:57):
And when I come across a good one like yours,
and it is the holidays people, and talking about stalking
stuffers in the like spices, I think is one of
the best things you can give to somebody who loves
to cook, because you think, well, now they're going to
mix their No, you learn about culture and people and
things by other people's spices, and then you can create
your own as well.
Speaker 2 (16:18):
Yeah, for sure.
Speaker 3 (16:18):
And speaking of culture, that cookbook starts with the Mediterranean
culture and then it blends into my prime ingredient specialties
that harken back to what I learned as a child,
but it mors into my American upbringing as well. Sure,
so you know, you've got a little bit of all
(16:40):
of the culture that I grew up. And I'm one
hundred percent Lebanese well ninety six.
Speaker 1 (16:44):
Oh my gosh, who slept with who? Who knocked it
off of the one on?
Speaker 2 (16:49):
Yeah, I don't know. Someone in Turkey.
Speaker 1 (16:50):
I think, oh, sons of guns.
Speaker 2 (16:56):
So we have to go way back, the way way back.
Speaker 1 (16:58):
But that is Derek. Just flavor on top of flavor
in top of on top of flavor, and that culture.
Speaker 2 (17:06):
Yeah.
Speaker 3 (17:07):
Yeah, and it's it's really cool to be able to
know what the flavors are just through my research, you know,
and having the knowledge of being able to talk to
my sister who's ten years older than I am. She
actually wrote the ForWord in the book.
Speaker 1 (17:23):
She's probably thrilled you just said that much, don't my
older sister anyho, We probably can't hear this.
Speaker 3 (17:30):
No, she's she's not listening at all, and she you know,
she's She and I were really collaborating on what did
mom using this and what did.
Speaker 2 (17:42):
Dad use in ma.
Speaker 1 (17:43):
That's so cool.
Speaker 2 (17:44):
It's really just a whole family thing together.
Speaker 1 (17:49):
This is great and it's great for the holidays. And
I'm glad you're here, and it's always lovely to see you.
But this is really neat stuff. And I will tell
you just this chicken and the hummus alone is worth
the book. Oh it really. That chicken is so it
almost uh you familiar with the term velveting when you
(18:10):
velvet meat, the Asians do it. Asians velvet their meat.
Speaker 2 (18:14):
No, but that sounds so delightful.
Speaker 1 (18:16):
It is. It's whenever you go out and have Asian
food and you go, how did they cook that like that?
How does that? Why is it so tender and soft?
And it reminds me of that. It just is very
it's I mean, it's just perfectly cooked chicken is what
it is.
Speaker 3 (18:32):
Well, I instead of velveting, I would like it to
be for coating.
Speaker 1 (18:37):
Well that sounds sturdy. Yeah, totally, just for coded.
Speaker 2 (18:45):
I don't know. Wow, we make up our own.
Speaker 1 (18:48):
Yeah, but that is really lovely. And you know, again
we talked about this with chef who came on earlier,
is that you can't beat love and food and joy
in food. And I've never seen you talk about food
or family or the things that we love in life
without that brightness shooting out of your eyes and your smile.
(19:09):
And that's a definite plus to anybody who prepares food.
So this is great. This is really really lovely food.
Speaker 3 (19:18):
I just love you, Neil, I'll stop it. You're just
the best, best, best best. Go back at your sister
love being here.
Speaker 1 (19:27):
I'm proud of you. This is very cool. I mean,
you've been in inspiration to me since we met. I've
taken your cooking class. I still to this day reference
recipes for copycat things that you taught me during the class,
and remember taking learning about certain condiments or ingredients that
(19:47):
I have put in my kitchen since and I've never
looked back. And of course your spice is always in
my pantry as well, in use constantly. Microwave people, listen,
you microwave veggies. Put that. I'm in a microwave safe bowl,
a little bit of olive oil, and you don't even
need to put any salt or anything on there necessarily.
(20:08):
You just go and you put some saran ramp over
it and you just hit them for a little bit
until they steam in there. And then I get out
the prim ingredient, your spice mix and throw that on
there and they're done for me. I'll sit and just
go sit in front of the TV and eat that.
Speaker 3 (20:23):
And my olive oil now look at you. I've got
three different ones now. And my olive tepanod I sold out,
but we just made a new batch so those are
coming out again.
Speaker 1 (20:35):
And they can find that at our friends over at
the Corner Butcher Corner.
Speaker 2 (20:39):
Butcher and the website the prim Ingredient dot com.
Speaker 1 (20:42):
That's awesome. That is very very cool.
Speaker 2 (20:45):
You know, we're full service now.
Speaker 1 (20:47):
I love it. You know, people have been hounding me
to come out with spice and olive oils and stuff,
and I'm like it's got the time, you don't even
have the time, and you do it well.
Speaker 2 (20:57):
You know you can. Just we'll have a fork Report spice.
I just special.
Speaker 1 (21:03):
I'll be honest. I just made a little sticker of
my face and I put it on your stuff, Okay
to hand it out.
Speaker 2 (21:08):
Well, that'll that'll work. That'll work. We can work.
Speaker 1 (21:11):
I'm like, It's just the sticker was small and I
didn't cover it all up. That's my fault. Well. Always
lovely to see you, my dear, and this is wonderful.
Speaker 2 (21:21):
Happy holidays too, Thank you, and happy holidays to you.
Speaker 1 (21:24):
Check it out, spend some time on the interwebs. Go
to the Prime Ingredient dot com. The Prime Ingredient dot com.
Lovely human being here doing very wonderful things with food
that will make your tummy and your taste buds happy.
So do it. That's you've been listening to the fork Report.
You can always hear us live on kf I AM
(21:44):
six forty two to five pm on Saturday and anytime
on demand on the iHeartRadio app. Hey everybody, it's the Forkport.
I'm Neil Savadra. Thanks for hanging out. So it's Saturday
and we're going to be wrapping up our show. Here
we talk about food and the fun of food, and
the engagement of food, and the cultural back then round
(22:04):
of food and all these things. You know, we hadn't
talked about this much today because of the fact that
we've had guests on and the like. But you can
use the talkback. Don't do it now because we're almost
off the air, But you can't use the talk back
to talk to us hosts on the air. When you're
listening via the iHeartRadio app, it's very easy. You just
(22:26):
look down. There's a red circle with the mic icon
on there, and you press that and you got thirty
seconds to leave a message. We didn't do a whole
much of the talkback today because we had a lot
going on, but I appreciate you jumping in and given
your two cents. I love it knowing that you're listening.
We are still getting through the setups here, I mean
(22:49):
as far as the show. I've been back to the
station now, but yeah, it goes by very very quickly. Indeed,
so you've got like I said, I was getting kind
of into greens lately. Salad's been craving that. My problem,
my body's probably just saying, listen, dude, you're gonna just
explode one day. Try having a salad. But there's a
(23:10):
lot of really wonderful produce that comes our way during
this time of the year. You've got asparagus, keep in
mind that it lasts three or four days in the fridge,
So when you're buying and shopping, keep these things in mind.
Four to seven days at room temperature is the avocado.
I've actually had them last longer in the refrigerator, uncut
and be ripe and ready to go. Cabbage about two
(23:32):
weeks in the fridge. Sharred is three to five days.
But man sharred or charred, however you pronounce it, is
one of those things that's so great for you, and
you keep it in that crisper drawer. Bright and crunchy
seven to ten days in the fridge. Or mushrooms, peas
(23:55):
up to two days unshelled in the crisper drawer. Radishes,
nice crunched, tiny bit of pepperinus ten to fourteen days
in the fridge. I mean that's you get up. You
can start seeing how to start using these things. Rhubarb
rub another million's rhubarb up to a week in the fridge,
(24:15):
nine months in the freezer strawberries or three to seven
days in the fridge. Those things, when they go bad,
are wicked, especially if they're all weighing on top of
each other. But so many different things. You know, you
can do an asparagus tart on a piece of puff
pastry that is just lovely delicate and you know, shows well,
(24:36):
it looks fancy, but just a wonderful way to go.
Super simple to make, but has a big impact by
checking it out. So you're usually using about a pound
of asparagus trimmed. If you're not sure how to trim
asparagus or where to go, there's the woodsy part down
below at the base, and one of the easiest ways
(24:58):
to do that is just to put your fingers from
both hands and snap it. And where it snaps is
the natural place roughly of where to separate it. And
then you go ahead and you cut them all in
the same length. Get that gets rid of the woodsy
side of things. Put puff pastry, some fontina cheese, a
little bit of grated lemon z ast, two tablespoons of
(25:22):
lemon juice. I mean, you just it doesn't take much
to put together. This really lovely little tart with the asparagus,
And then when you wake up the next day and
use the restum, you'll be reminded of what a lovely,
lovely meal you had the night before. Sorry, it's been
one of those days.
Speaker 4 (25:43):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!