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Love & Best Dishes: Sherried Avocado Bouillon Recipe - It's all about avocado today and if you’re looking for a sherried soup recipe, we've got you covered...Sherried Avocado Bouillon!
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0:00
- Hey ya'll, I have so enjoyed this week
0:03
because I have gotten to spend almost a week,
0:06
the whole week, with Emily.
0:08
This is Emily Peterson, she does my hair and makeup.
0:12
- Oh, is that part of your line?
0:13
- Yeah!
0:14
- It's beautiful.
0:15
- You like it? - Absolutely.
0:16
- Yes, thank you, thank you.
0:17
You can kind of do this.
0:18
- I love the--
0:19
Oh, you could!
0:20
- Uh huh, yeah, you can move it to where it's--
0:22
- It's like a tassel, that is beautiful.
0:23
- If you wanna do a choker, or whatever this is.
0:26
And you know, when I sat down at the design table
0:31
with the folks from JTV, I said "I like to use both."
0:37
I like to incorporate gold and silver.
0:39
- Me too, I love the mix.
0:40
- I know, so you can just mix everything
0:43
and you're not stuck with one color.
0:45
- One color. - Yeah.
0:47
Aw, but my favorite--
0:48
- Well I'll have to get on tonight and buy that.
0:50
- Yes!
0:51
And I love my little cross.
0:54
- Oh, I love that too.
0:55
Is that part of your jewelry as well?
0:56
- Yes!
0:57
(metal clanking)
0:58
Yes, yes.
0:59
- It's beautiful.
1:00
- Eddie just lost the diamond out of his ring.
1:02
- [Eddie] (chuckles)
1:03
- Did you hear it fall out? (laughs)
1:05
- [Eddie] Did you hear that clink?
1:06
- Speaking of jewelry.
1:06
So, Emily has been here four out of five days
1:10
to do my hair and makeup.
1:12
And Emily shared with us in an earlier video
1:17
how she adores setting the table.
1:20
Not as crazy about cooking the meal.
1:22
- (laughs)
1:23
- But she loves to set the mood
1:26
and the atmosphere with the table.
1:29
So, we did a video with Emily and her showing us how.
1:34
And giving us some tips.
1:36
So, we've still got our beautiful table setting.
1:40
So I'm gonna make--
1:43
I'm gonna share with y'all...
1:47
How would I describe this?
1:49
It's...
1:52
It's not like a hearty vegetable beef soup, you know?
1:55
That you'd slurp up with cornbread and things like that.
1:58
I'm gonna share with y'all my recipe for sherried...
2:05
What did I call it?
2:07
Sherried beef bouillon.
2:10
So actually, sherried avocado.
2:13
I'm sorry, bouillon.
2:16
And it's simple.
2:18
It's easy, certainly very, very easy to do.
2:22
And it will just make for the first course.
2:26
- Which will be perfect.
2:27
- (laughs) - I'm so interested
2:28
to see how this is done.
2:30
- Okay, well this recipe is in my very, very first
2:33
cookbook, so it goes back a long way.
2:36
So, I ask everybody to start with two cans of beef broth.
2:43
But you know I'm not too much into canned broths.
2:48
I like to make my own using a wet base.
2:52
This is so much better, so much stronger.
2:56
But there's a lot of salt in these wet bases.
2:59
So you need to kind of be careful
3:01
with how much salt that you use in it.
3:04
So we're just gonna put our beef broth.
3:09
And that equals two cans.
3:13
And we're gonna bring our water
3:19
and our beef stock to a boil.
3:23
And we're gonna put it on the--
3:24
Oh gosh, I was boiling water so it'd get hot quicker!
3:28
But I don't have to do that anymore
3:30
because I went ahead and used the tap water.
3:33
Thank you, you turned that off, right Emily?
3:36
- I did, yes.
3:37
- Thank you, thank you.
3:38
So I'm gonna get this going.
3:42
And...
3:44
(laughs) I mean this is so simple, y'all.
3:46
And if you're having a dinner party
3:49
and you're doing the whole entire shebang,
3:52
you want to make it doable.
3:55
- For sure, timing is so important when you're doing it.
3:57
So that's what I always have the hard time with.
4:00
- Yeah. - It's not that
4:01
I don't enjoy cooking, but it's like putting it together
4:03
at the same time, and bringing it all in, and just--
4:06
- It's hard. - It's hard.
4:07
It's very hard. - It's hard
4:09
to make sure all your dishes come out at the same time
4:12
and hot, and--
4:13
- Or warm, for sure.
4:14
- Yeah. (laughs)
4:15
At least warm! (chuckles)
4:17
So, you want to make your menu as easy on yourself.
4:22
So...
4:24
Hey Mike!
4:25
- [Mike] Hey!
4:26
- So, that's not my big Mike.
4:31
That's little Mike, but he calls himself big Mike.
4:34
- [Mike] You've got that (mumbles)
4:35
- You wanna show him?
4:36
Show them the Mike he is.
4:38
Has anybody, they've seen Mike before haven't they?
4:39
- [Eddie] Oh yeah, Mike's been on the show.
4:43
- [Mike] Couple of times.
4:44
- (laughs) And of course Teresa's over there
4:45
catching up on her email.
4:48
All right so, water and beef broth.
4:52
We're gonna bring that to a boil and then we're gonna
4:55
add a couple of tablespoons of fresh parsley.
4:58
I think it's about a fourth of a cup of...
5:03
Sherry, I think. - [Eddie] (murmurs) Sherry.
5:05
- [Paula] Can you see that without your glasses?
5:06
- [Emily] (laughs) Sure.
5:07
- Okay, and we're gonna need one medium avocado.
5:14
And I just do, do love avocados.
5:21
So we're just gonna take our knife and roll that around.
5:25
And look, it's a beautiful avocado.
5:32
I love these so much.
5:34
All right, now I'm gonna take a smaller knife
5:38
since it's not so bulky.
5:42
And I tell you to mince the avocado.
5:46
So I'm going to mince it right here in the shell.
5:52
Just like that.
5:58
And then all I have to do is turn it inside out.
6:02
And put it in the pot.
6:06
So how's that for a trick?
6:09
- [Emily] That's a great trick.
6:10
- [Paula] (chuckles) Yes.
6:12
All right.
6:13
(stomach grumbles)
6:14
Do you hear my stomach talkin'?
6:16
- [Eddie] (laughs)
6:17
- (laughs) My stomach's growling.
6:19
Last night when we were doing--
6:20
Let's see, I was home from what time yesterday?
6:24
- [Eddie] Six to eight.
6:25
- Six to eight.
6:27
Lulu naturally, she didn't get too far from us.
6:33
She was over there on that sofa just snoring.
6:36
- (chuckles) Oh.
6:37
- I don't know if the audience could here her snoring.
6:42
- Lulu couldn't be bothered.
6:43
- Nuh uh, no.
6:47
So there we go!
6:49
Mm, love.
6:51
Love love love.
6:52
You know what?
6:53
I bet I might have lemons on it.
6:57
I bet I am.
6:59
Well, you know what?
7:01
We've got a lemon tree right out there.
7:03
Mike, would you mind grabbing me a lemon, please?
7:07
- Well that's convenient.
7:08
- I know. (laughs)
7:10
Bobby's tree started out in a small pot.
7:16
And I mean it's a huge tree, now.
7:18
- Really? - Yes.
7:18
Just within a few years.
7:21
But, uh...
7:24
Just that easy.
7:26
Even though we're gonna be putting it right in,
7:28
I would still just feel better if I just
7:31
squirted a little lemon juice on it.
7:32
Not enough to change the taste, you know, of it.
7:36
And ask your question. (laughs)
7:38
- Um, not sure if that's a lemon or not.
7:41
- It's a lemon, honey!
7:42
- That is the biggest lemon I have ever seen.
7:44
- Look!
7:44
This looks like we grow our lemons in Texas, doesn't it?
7:49
Yeah, Bobby's tree is slap-kedab beautiful.
7:52
So I'm just gonna cut a little bit of this.
7:54
There is nothing as good as a meyer lemon.
7:58
- [Emily] That almost looks like an orange on the inside.
8:00
- [Paula] I know, I know.
8:01
Do you want a taste of it? - [Emily] Sure.
8:04
- [Paula] I love, yeah, and do you like salt on your lemons?
8:07
- [Emily] I don't know if I've ever salted a lemon.
8:08
- Okay, well if you're gonna have a lemon, we gotta-
8:11
Oops, I was about to--
8:13
- Did you see what I was about to do?
8:14
- (laughs)
8:15
- I was about to wipe my hands on your granny's artwork.
8:21
- [Emily] Yeah these are a few of her little--
8:22
- It's got a speck of pepper in it. (laughs)
8:26
Yeah so Emily is gonna show us some more treasures
8:31
that her grandmother--
8:32
Isn't that wonderful?
8:33
- It is wonderful!
8:34
- I could eat that whole meyer lemon.
8:36
- Gosh, that's delicious.
8:37
That would make a wonderful cocktail. (laughs)
8:40
- Listen, Eddie can promise you that!
8:43
So while we're waiting on our broth to boil,
8:46
show everybody some more things that your grandma made!
8:50
- [Emily] This is a, I guess it's a square table,
8:53
I don't know if you call it a runner or what, but.
8:56
- [Paula] How big is it?
8:57
Let's open it up and see.
8:59
- [Emily] It's not huge, so.
9:01
- You know what? - It's got--
9:04
- This is a card table! - [Eddie] A card table, yeah.
9:06
- Wonderful, I'm so glad to know this!
9:09
- [Paula] Yeah, this is for a card table.
9:11
- [Eddie] Did she play bridge or something?
9:12
- She did play bridge, yes.
9:13
- [Paula] Okay, this is what she put on her card table.
9:17
So y'all, if you are recently lost a mother or grandmother,
9:23
or any kind of parent,
9:28
and you find something that looks like this,
9:31
don't get rid of it.
9:33
- Oh, no.
9:34
- Don't get rid of it, because it's beautiful
9:38
and that's a lot of needlework on this.
9:42
- It is, and a lot of love and time went into this.
9:44
- [Paula] Yes, a lot of time.
9:46
- [Emily] And she has the matching little cocktail napkins.
9:49
And now these are things that she embroidered, I guess,
9:52
is differently than.
9:55
- [Paula] I love this one!
9:59
Don't you love--
10:00
- [Emily] It's the basket on it?
10:00
- Yes!
10:02
Hold that side over there, Em.
10:06
Yes, it's a basket with a ribbon attached right there.
10:10
And is this a runner, or what is this?
10:13
- I believe this is--
10:14
- You can tell that she used the card table one.
10:15
- She did, she's used all of these.
10:17
- [Paula] Cause it's spotted.
10:18
- They have stains all over them.
10:18
- Oh, what is that?
10:20
- Who knows.
10:21
- Oh okay, I thought at first it was a rip.
10:24
- I have never used this one so I know that
10:27
these must have been--
10:28
- Yeah, you might could mix a little Clorox and water
10:33
and get a toothbrush.
10:34
- I've seen some things on YouTube about how to--
10:36
- Oh you have?
10:38
- But I haven't, I really haven't given it a go just yet.
10:41
- But you know what?
10:41
I would be a little frightened.
10:43
- I know, I'd hate to do anything with it.
10:45
- Because this cloth is very, very old.
10:48
- And then this is one as well.
10:51
- Hmm, she was into runners, wasn't she?
10:54
- [Emily] I guess so! (chuckles)
10:57
But I don't know, I think--
10:57
- [Paula] You know, they'd use them on a chest and drawers.
11:00
- [Emily] I was gonna say, now that I think about it,
11:02
I remember these being in the entry way--
11:04
- [Paula] On the top of a chest, yes.
11:06
- [Emily] Yeah, that's where I remember them.
11:07
- So that's what she used em' for.
11:10
But you know, I can't get over, Emily, the underside.
11:15
What great care she took.
11:19
All right, so I'm gonna bring this over here
11:21
because it's boiling.
11:23
And I'm gonna add our sherry.
11:26
I'm gonna add our parsley.
11:29
And I never did salt and pepper this, so.
11:35
A little salt, and we can always add more.
11:41
A little pepper.
11:47
And if you would slice that other avocado, Emily.
11:52
- [Emily] Sure.
11:53
- Because we're gonna garnish our bouillon bowls
12:02
with a slice of avocado.
12:05
So let's see what happens if I turn this upside down.
12:08
Inside out.
12:10
Look at that, just comin' right on out of there.
12:14
A couple of pieces need a little help.
12:19
Thank you, if you'd just slice that so we could
12:21
you know, put it on the side of the bowl.
12:24
- [Emily] Okay.
12:27
- Be careful putting your avocado in there
12:29
because that broth is hot! (laughs)
12:36
Okay, so how simple is that, Emily?
12:40
And you could do this earlier in the day.
12:46
- It's really pretty too, I love the colors.
12:48
- It is, uh huh.
12:49
- That's gonna be gorgeous on the table.
12:51
- It is so pretty.
12:53
Yeah, so you could do all this ahead of time.
12:57
And then just put your avocado in there at the last minute.
13:02
All right, so let's see.
13:04
- [Emily] I sliced it a little bit
13:05
but I'm not sure if that's how you want it.
13:07
- [Paula] Oh no, that's perfect.
13:08
I'm just trying to hit your slice.
13:10
- [Emily] Gotcha.
13:11
- [Paula] Why don't you do it?
13:12
Why don't you? (laughs)
13:14
- [Emily] How do you want them?
13:15
Just a little?
13:16
- [Paula] Listen, you are a decorator
13:20
among so many other things you do.
13:23
All right.
13:25
So I'm gonna just hook that on the side of our bowl.
13:27
How about that?
13:31
And it is proper, because it has two handles.
13:37
It is proper to pick this up
13:40
and drink it out of the bowl.
13:42
You know, if you go to an Asian restaurant,
13:45
you know that wonderful beef broth?
13:49
Their soup, what is that, what do they call that soup?
13:51
- [Eddie] Me-soo? - [Paula] I don't know.
13:54
- [Emily] Miso.
13:55
- [Paula] But I like the ones with the onions
13:57
and the real thin-sliced mushroom.
14:00
I love that.
14:01
And quite often, I'll pick that up and drink it, so.
14:06
- Do you want me to take the peel off of this?
14:08
- It doesn't matter, whatever you want to do.
14:12
- [Emily] All right then. (giggles)
14:13
- [Paula] This is your contribution.
14:18
That avocado is so soft.
14:22
Okay?
14:23
Just like that.
14:26
So...(laughs)
14:28
This is like next to eating nothing, y'all. (laughs)
14:32
And my stomach is growling.
14:34
- (laughs)
14:35
- I'm so hungry!
14:35
- Well it looks delicious.
14:37
- So let's take it to the table.
14:38
- Okay.
14:39
- Pull your chair up.
14:42
And we will have our first course.
14:49
See, I can be kind of fancy if you force me.
14:52
(laughs)
14:55
Isn't this good?
14:55
- Oh my goodness, it's delicious.
14:58
So good.
15:00
- [Paula] And the avocado, that squish in your mouth
15:04
and that little touch of sherry, it's delicious.
15:08
- [Emily] Delicious.
15:08
- So after this cools off,
15:12
I'll probably be doing it this way, Emily.
15:14
- [Emily] (chuckles)
15:15
- Well, thank y'all.
15:16
I hope y'all had fun with Emily.
15:18
She's such a sweet, sweet person.
15:20
And so talented.
15:23
So let me know if you enjoyed this.
15:27
And maybe we can do it again.
15:29
- [Emily] I think that would be wonderful!
15:30
- You know, let us know what--
15:32
Let us know what you want to know.
15:36
And if there's any way, we'll come up
15:39
with the answers for ya.
15:41
(laughs) Love and best dishes.
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