The Dinner Bell: A Summer Lunch for Saipua


What’s in this
field over here? We’ve got those two
acres in flowers and then the rest of the 11
acres is for sheep. Wow.
They are gorgeous. You’re beautiful. This is our ram. Wow.
His name’s Drake. Drake, cause he’s so
handsome. Ooh, everybody’s so
friendly. It makes me feel
guilty about eating lamb for lunch. Not really. Oh. I think they know
what’s for lunch. No, I think that they
heard you being like, I’ll eat you anyway,
and they’re like, we’ll eat you. I know. Oh my god,
sheeps going crazy. I like Like,
it started to tickle, and then I got scared. I think we should
go cook now. I’m Julia Ziegler-Haynes,
and you’re watching
The Dinner Bell. So I first met Sarah when
her floral business and my food business have
overlapped on some kind of extravagant jobs and we kind of sparked
a friendship. Sarah and, her and her partner Eric own
Saipua, an amazing floral company based
in Redhook, Brooklyn. During the economic
crash more unique varieties of flowers
became less and less available in the New
York City flower markets, which spawned the idea
of buying some property upstate and
growing it themselves. I knew that an amazing
location to come and cook for
Sarah’s crew would be her gorgeous flower farm
in Upstate New York in the Catskills
called Worlds End. On the menu, we had
grilled lamb koftas, spiced chickpeas,
and a sheep’s milk ricotta cheesecake
with pistachio crust. I really like
to see flowers the way that they look in
nature or in the garden. Untamed and loose, and
haphazard in a way. I love beautiful messes,
and I feel like that’s sort of what our style
at Saipua has become. Sarah who’s having
a staff retreat of her whole staff
gathering there and working on the farm and talking about the future
of the business. It just seemed like the
perfect time to go up and be like,
you guys do your work and I’m gonna make
you a lunch. I was kind of thinking
about like the area and trying to go with
the theme of what you guys have going
on at the farm here. And so the natural
choice was lamb, even though that’s
kind of macabre. But we’re doing some
sort of lamb grilled, lamb koftas,
on the grill, they’re kind of nice and
spicy. You okay with spice? I love it. Okay, good.
And then we’ve got some
labneh and flatbread and a nice room temp chick
pea salad situation. We’re here today making
our chickpea dish, which is really tasty. There’s a lot of these
warm spices in it, so we’ve got corriander,
funnel seed, and cumin that we’ve
toasted on the stove top. It’s just gonna make
this sort of like deeply seasoned delicious
kind of like umamish chickpea dish which is
such a great alternative if you have vegetarians
or even vegans. First up we’re gonna
grind the spices. And you know me. I love my little
coffee grinder. Oh goody,
it’s the broken one. We’ll see. Somebody just kill me. Then you just have
to finish it. I hate everything. Now, we’ve aggressively
beaten our seasonings as
best we can, so what we’re gonna do
is we’re gonna add them to our smoked paprika,
cardamom and cayenne, and we’re gonna shake as much
as we can out of this. So, it’s just kinda
raining men over here. First things first. We’re gonna get
the pan nice and hot with olive oil to
throw the garlic and onions in there, to start
getting them going. That was about almost
entire head of garlic. And then, we have two
chopped red onion. And we’ll give
those a nice little sizzle sizzle. So these are getting
nice and softly like some kind
of color on them. I’m gonna sprinkle about
teaspoon sea salt. We’re aiming for a sort of like a darker
caramelization, so soft, but to have somewhat like
nice color to them, and I am going to add some
pepper to all this business to season
that up and then in with the spices. Just take on
a beautiful color. If this was
smell-o-vision, you would be
fainting by now. So, those are going to
the real flavor makers of the dish. Then I’m going
to slowly start adding the rest
of the spices. There may be some
more added in. This is a really like go
with the flow recipe. There’s not, it’s not
like a real anal one. I tend to use different
spices every time, in different amounts. It’s just kind of can
vary on the chickpea or the onion or whatever. Or on the day,
how you’re feeling. So this is a one pound
bag of chickpeas or the equivalent of about
five normal size cans. We’re gonna add
about half and then give these
a nice stir. Shake a few more, sprinkle in a little
chili flakes, smoked paprika,
sprinkle of cardamom. Mm, Mm, Mm, Mm, Mm. And these are easy to get
done ahead of time and then just kind of reheat
with some vegetable stock and butter or oil. Let’s finish it with oil. Great. Dish is done. First thing first was
to go thank Dottie, the sheep that kindly
generated enough milk for us to make our ricotta. Dottie!
I want to personally thank you. Hi, Dottie. She’s like,
I’m eating cuz I am making…hi, cutie. She’s the easiest one
to milk cuz she’s got a really big udder. So, next up is to get
the ricotta cheesecake going with the sheep’s
milk from Sarah’s farm. They were able to,
get a lot of milk for us. We’re gonna use about
a gallon today, hoping to get about four
cups for our cheesecake. You’d think it would be
difficult to make ricotta homemade, but it actually
is really quite simple. But yeah, cow’s milk,
goat’s milk, you name it. If you can milk it
you can make ricotta out of it. Human. We’re gonna heat this
on medium high heat. Until it starts to like,
slowly you’re going to notice bubbles kind of
going around the rim. And what we’re looking
for is a slow simmer. That’s about 180 degrees. The main thing you want
to be careful of is scalding the milk. So we’ve got a little
rubber spatula. And so every like minute
or so, just give it a kind of like figure
eight, where you’re making contact with the
bottom of the pan, just to ensure that you’re not
burning the hell out of this delicious,
very hard earned milk. I’m adding a teaspoon
of salt and giving it a nice stir. Okay, so see how
there’s a little bit of heat coming off
the street, so to speak? That means we’re
nearly there. This is what I would
call a steady simmer, not quite bubbling
like a boil. So this is juice
of two lemons, what we’ll do is we’re
gonna pour it in. Give it like two
figure eights. Going to work our
chemistry magic, turn it off
from the heat. And hopefully that
does the trick. So that rested for
one minute, so I’m gonna do another
figure eight here. And you can see little curds are starting
to come to the surface, which is like
Christmas morning. And then we’re gonna let
it rest for ten minutes. So, it may look like
nothing right now, but shit’s about
to go down. I’m gonna take my
cheesecloth and place it over
our colander, which is on top of
a mixing bowl, and start to pour. This will drain for
about two hours or so. So in the meantime, I’ll get started on
some other prep. See the curds. How exciting. And the next thing on the
agenda was do the whole tour of the farm and
see the flower garden. It’s like the small
victories. So when I buy sweet peas
at the flower market, this is what I get, like this piece, never
like the whole vine. So the beauty of growing
them yourself is that you can cut it the way
you want it. Mm-hm. And so that’s been
game changing for me, in terms of as
a designer, to just be able to
have control from that. So how did this all
come about for you? I mean like you grew up? In the suburbs, like
collecting Absolut ads as a teenager,
like not cool. I didn’t have any
gardening experience, or any exposure to flowers. Eric got me a bouquet
of black dahlias for my 25th birthday. And it just kinda
opened my eyes to how special flowers
can make people feel. I never felt like I did when he gave
me this bouquet. I felt like a princess,
and I was like, I wanna feel like
that every day. So, I started going, and buying flowers from the
shop where he had gotten them, and kinda became,
hashtag, obsessed. Don’t put that on. But, you know it’s funny
how you end up doing whatever you do in life. It’s just sort of
a series of events that leads you one direction
or another and for whatever reason
because of my ability to curate
Absolut ads on my wall I happen to be good
at arranging things. Collecting things. I think someone’s trying
to get the sponsorship. Watching her go through
her inventory, you can just see the little
artistic wheels turning. So since the farm
doesn’t really have its own kitchen, it’s sort of
bare bones over there. We really were forced to
think about like what would make for
good picnic food. So with that in mind,
making the lamb koftas ahead of time was
kind of perfect, because it can sit in
its own flavors and spices ect. So we’ve got four pounds
of this beautifully marbled, delicious
looking lamb. I took one medium to
large spanish onion and I just quartered into
little chunks here. So parsley, this is like
two good sized bunches. I start with maybe
half of that amount. And just get it. Slightly pulsed. And with the mint, mint has a pretty strong
flavor so we’re not gonna use nearly as much
mint as we did parsley. This is just to give it
kind of like a little bite, so you don’t
taste it in every bite. And it’s not like a mint
ice cream flavor. And then,
same with the dill. That’s just gonna
give that meat, like each bite is gonna be
like, ooh, what’s that? Gorgeous. Just gonna see how
beautifully that minced everything up. It’s so perfect. It smells amazing. Into the lamb. Into our spice grinder, our premium blend, we’re
gonna do our hilarious partially crushed,
angrily crushed, cumin, coriander,
and fennel seed. We’re gonna do
three tablespoons. I like to sift mine, cuz
there’s nothing less sexy than biting into
something and being like,
on a coriander seed. I just sift, sift, sift. Our other spices, two
teaspoons of cinnamon, teaspoon and
a half of smoked paprika. We have half
a teaspoon of cayenne, half a teaspoon of chili
flake, about two and a half teaspoons of salt. We’re gonna mix
this batty up. I’m gonna start
microplaning some garlic. That gives it amazing garlicky taste
all throughout. Bend over. This is very not cute, but it’s gonna save us
cleaning lamb out from underneath my fingernails
for a good long while. You’re just
gonna dive in. Your main agenda
is just get all of these incorporated
with one another. This is the kind
of thing that’s perfect to the day ahead. The flavor is just going
to get more intense and like, delicious together. You could easily throw
this right on the grill right now and
it would be scrump. And then I would
say that we’ll probably get them
to be like yay big. Koftas tend to be
a little bit more ovaly. Great, so
these are all layered and they’re snuggled in
their little bed and we’re gonna throw
them in the fridge. And they’ll be perfectly
formed to throw on the grill tomorrow
at the farm. Just want to kind of
keep an eye on it, and kind of be checking. If they’re sticking
they’re probably not done yet. I think going into it we
thought it would take about three or
four minutes per side, but with the country
conditions with the wind blowing ect., the top
being lifted constantly, it took more like seven
minutes per side. Every grill is different. Around the world, I’ve never met two
grills that were alike. We also made cardamom
flatbread, grilled fennel, roasted tomatoes,
and grilled scallions. Labneh with chives and
olive oil. Also, a kale salad with
tahini dressing and fresh summer squash. While I was cooking
lunch, she had her staff dress the table
which was amazing. All right, so let’s just
all say we love God, just kidding imagine if that
was in that kind of show. Voila, yum thank you. Thank you, thank you. We sat there with
the barn doors open and just the breeze and
the sun and the pond. It was like I
could die now. My main agenda
is everybody has to have their mouth like
dripping with grease or I haven’t done
my job right. Post making
the homemade Ricotta. The first step of
the cake is to make a pistachio crust. Pop that in
the food processor. Yeah, This is a nice,
fine meal. We have about two and a half cups of this
raw pistachio. We have a ten inch pan,
got a half a cup of flour, three tablespoons
of brown sugar and we’ve got about three
tablespoons of softened butter, pinch of
sea salt, etc. Here we go now, we’re
gonna give it a blend. And see how it’s kind
of sticking together? That’s a good sign. Almost like a cookie
dough or something. It’s really not
wet at all. It’s just holding together
when you pinch it. Distributing,
distributing. It does squish quite a
bit when you pat it down. So we’re gonna toss
this into a 375 degree oven for
about nine minutes. So now it’s time to make the body of
the cheesecake. So we have our four
cups of fresh ricotta. So we’re gonna put
the eight egg yolks in, half cup of sugar, and we’re gonna give
that a nice beating. Probably about three
minutes or so. You want it get that
really nice, light color. Okay, that looks
beautiful. That’s such
an incredible color. And into this,
the 1/4 cup of honey. We’ve got zest
of two lemons, as well as the zest of an
orange to sort of give it that rounded out
citrus taste. Salt. I’m gonna give it
a quick pulse, and then I’ll add
the ricotta. And there’s no real
classy way of doing this, so I’m just
going to start. It’s had some nice
time to soak but you see these beautiful
curds, we’ll do a little pulsy pulsy of this and
then we’ll add the flour. And this is just going to
help get out any lumps and make it really nice,
and I’m going to add
a splash of cream. Great. So, this is what
we’re looking at. Nice and creamy, it’s a
pretty thick consistency. And then we’re
gonna lightly sprinkle the flour
over top. Oop, that’s it. This looks amazing. And then into this guy
goes eight egg whites. I like to generally get
these going a tiny bit until they start to get
a little foamy then add my four
tablespoons of sugar. So, it’s like a six or
medium high. Put it up to eight. Okay, these look amazing. We’ve got these
nice peaks. We’ve got all of this
beautiful filling. Into this zone we’re just going to kind
do a third of them. Kind of start
to incorporate, you don’t want to
lose all the air. This is to help make it
a nice springy cake. A little bit more. We’ve got the pistachio
crust cooling and I’m just going to
start dumping her in. And then we are going to
pop it into the oven. I’m doing it at 300. And then just aim for
it to be like an hour and 20 minutes or so. But I’ll start checking
on it after an hour. And what you are going
to be looking for is sort of a firm center
and a nice brown color. Into the oven she goes. And we’ll set our timer. It doesn’t matter if it
cracks on the top or if it turns like
a nice golden brown, it’s kind of what
we’re aiming for. So it’s much more rustic
in Italiano style. The cake sounds ready,
so I’ll take a peak, and that looks beautiful, it
looks absolutely perfect. As you can see,
it’s not really liquidy in the center,
it’s nice and still. So we’ll let it cool
there for a few minutes. It’s gonna sink a little
bit, but that’s all right cause that’s gonna make
a nice little space for our fruit. Do I walk around like,
hey this is my life? So many moments
like that. Yeah.
And then there’s so many moments
where I want to FML. Throw the clipboard
at Eric and be like
Yeah. Fuck you. Yeah. We can’t do this anymore. This is too hard. It is.
Look at this. It’s too hard.
Look at this. I mean
This is
Unreal. Sarah and I picked
currents from her garden. God, look at that. Aah! Don’t you just want
a little earring? Actually, my mom had
something like that from the 80s.>From like a store
called Abacus. It was like grape
earrings that looked just like that. I used to put them in my
mouth, because I’ve been obsessed with food since
I was in the womb. It’s cheesecake time
in the neighborhood. So the first step would
be to just run the knife, around this outer edge
here making sure when we pop open this spring
form pan it doesn’t just rip our little
cheesecake to shreds. Here we go. That survived okay. Great. I’m just gonna start kind
of doling out the fresh fruit, a little rainbow. We were able to find
these tiny little champagne grapes, blue
berries, gorgeous sugar plums, figs, doused
those in rose water, then to add the amazing
currants to sort of like push it over the edge. It was really fun to sort
of think outside the box. Very Saipua, I was
tipping my hat to them. Oh, it has
a pistachio crust. I forgot to mention that. Ooh. No big deal. I just grew
pistachios in my yard. I found myself completely
letting go, and despite needing to
like hustle and make a lunch on a grill, it was such a nice
laid back atmosphere. The staff were
delightful. It seemed like, God, imagine if more companies
were run this way. Very inspiring. It just made me so
happy to see Sarah in her element, and both she and
Eric have such and incredible gig
going here. Just makes me wanna
chuck it all and move to the country. No, but
it was about as like, pinch me picturesque
as it can get. It was so wonderful. To get all the recipes
from this episode of The Dinner Bell,
click on the link below. That one’s
probably the best.

About the author

Comments

  1. Who cares about her voice or jokes. She is a fantastic cook and she is bringing it. Anyone can run about a city, eat in restaurants and get drunk.

  2. Did anyone else say ''Saipua'' outloud? I kinda yelled it.             *autism level intensifies*

  3. I wanted to enjoy this episode, somehow Shrek in a frock acting like the O.G Compton hipster and the Charlie Manson brides really got in the way of my viewing pleasure.

  4. She is a good mix of silliness and focusing on the food. I dislike when the food is ignored in favor of dumb jokes.

  5. "Saipua" is spelt with two P's….saippua is Finnish for "soap".
    Plus, the initial pronounciation of it was totally off; http://forvo.com/word/saippua/

  6. I think she's mighty attractive. yeah vocal fry sucks a little but I've heard it worse from fake people. she's got that Zoey Deschanel quirk to her. The farmer girl is also beautiful. fuck it all women are beautiful. Not as beautiful as that cheesecake

  7. Julia, I read you might be pregnant. Besides that, if your choice of cloths are what you want, just know wear what you want. In my opinion and eyes, your beautiful and don't let anyone start trying to determine your choice of clothing. The human body doesn't have a mold.

  8. I don't know what people are talking  about, this woman is amazing and actually cooks delicious foods. Her charisma is what makes the show.

  9. she's always been a bit hipster but I love her humor/personality as she is so nonchalant about it and really does not 'try' to impress but simply just acts like herself. Always puts a smile on my face

  10. Watching this put me in a SOOPER DOOPER happy place! The host seems like she knows what she's doing, and does it well. She has been exposed to AMAZING cooking techniques and you could tell that she is a true chef; a creator. I think I may have just found my favorite Munchies show 🙂 You go girl! I look forward to seeing more of this awesome chef!

  11. These fat women made no connection that they are twisted in hugging animals LIKE KIDS and saying how adorable they are and then killing them the next with ANY feeling or connection. MEAN IDIOTS.

  12. The thing that I really love about Munchies is the variety of people, cooking styles, "filming themes" etc etc. Even with all those different factors, the food stays the main theme of all the videos.
    That's why I don't really know why a lot of people are so negative if some so-called "hipsters" appear in Munchies' videos. More variety is more fun right?

  13. The chick with the classes is cute
    too bad its highly unlikely Ill meet her and pursue her into the trows of passion
    where we will both expose our naked bodies and commence in the act of producing offspring

  14. Julia's has a beautiful voice shes a talented chef, this makes her a unique and a very attractive woman. Well done.

  15. love this chick…so hilarious and love all her recipes. If you haven't actually made one of her dishes do yourselves a favor bc they are too good.

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