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Forage

Forage

With Laura Miller - Sn 1/Ep 9With Laura Miller - Sn 1/Ep 9

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Who knew you could forage so much in Los Angeles?! Mia and Pascal, that's who. In this episode, Laura teams up with pro foragers Mia and Pascal for a foraging adventure just north of the city and reward themselves with a gourmet meal.

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Transcript

- Hi guys. We are going foraging today. Guess where? Los Angeles. I'm here with this awesome couple, Pascal and Mia, who are a forager and chef. And they're gonna teach me how to find some awesome stuff, and then we're gonna make a meal out of it. - Hey Laura, c'mon. - [Laura] What is this? - Yeah, I was about to say, Harry Potter. - So what is this? What do you use this for? You have your bag over there? - [Mia] Yeah, you're our designated carrier here. - [Laura] Hit me. Great, what's next? - Lucky find. - What's this? - This is a type of mint. It's really pungent. Don't find too much of it. - Wow. - But we can use this in a forest floor, and also, - A little breath mint. - Breath mint on the trail. - What's this forest floor you keep referring to? What does that mean? - It's a combination of plants that we cook food in. - It's like a blend of all these different. - You're carrying all the forages today? - Oh yeah, hit me. I'm gonna get so buff at the end of this. - Cause these herbs are so heavy. - [Laura] So heavy. - You know, it's interesting. Everything looks green, right? - Yeah. - We have so many plants right now. Like right here, I have got my dandelion. You saw what? Some clover too? - I snagged some on the way. Smell it. - [Laura] Oh. - This is sweet white clover. - [Laura] Right, you don't buy the gross looking stuff. - Oh that one, nice. Look at that, it looks so yummy. - What is it? - This is evening primrose. - Evening primrose? - Yeah. - Oh. - So you can't buy these in the store? - Huh uh. - Why not? It's probably too much work. - Yeah. Nerdy culinary confetti. - This plant is called epazote. - Okay. - And you can find it in some Latin markets, but it grows wild here. It is used dried, put it in stews, to alleviate gas, really. - Oh. - Let's get some for Pascal. Ah ha. This is one of my favorites. This is curly dock. It is a type of sorrel. It's got a lot of oxalic acid in it. We just have to take a little bit of care in how we cook it. It's lemony. It grows pretty abundantly. You can pretty much find it all year round, if you're lucky. - Oh yeah. - [Laura] Okay. - [Pascal] There you go. And there it comes. - [Laura] Whoa. - [Pascal] Whoa. - Whoa, it's like green goo. - [Pascal] I know. - Wow, this is so cool. - See, look at that. This is your exfoliant, by the way. - Oh yeah. - And then, there you go. You've got your soap. - I love this so much. I'm gonna smell better at the end of today than ever in my life. What is this? I like it already. - This is chickweed. - Mmm. - It's sort of like, nature's little salad green. - Oh yeah. - [Mia] It's very sweet, it's a beautiful little green. - Mmm, oh it's so, I love it. And usually things that are this tiny are just like, packed with nutrition. Just like all - [Mia] And flavor. - Really condensed, and. Yeah. Oh, it's so good, I love it. - Excellent. We have everything we need over here. - Like bubble gum? - Oh weird, yeah. - [Mia] A little bit - Shall we go get some food? - [Mia] Let's do it. - [Pascal] Let's do it now. So this is our acorn tree. And what I'm looking for is the big one, white oak. - Okay. - If you take a look on the ground, look at that. - They have a thing inside. - Well, they've been a little bitter. Yeah they have a thing inside. So we're gonna be picking up those, and then Mia's gonna prepare them, and make some acorn burger. - Whoa. - Whoa. I like that. - I've never eaten acorns before. - [Pascal] Let's go. - [Laura] Let's take these to Mia, then. Wow, look at this spread. - Thanks guys. - So the first thing we're gonna have to do with our acorns, is to actually shell them. - Okay. - So a very easy process. Take your knife. - [Laura] Whoa. - Whoa. And there you go. So we'll shell a bunch, and then just put them into boiling water. - You're so good at this. I have one done. Not even one. - [Mia] Faster. We need more. - I'm just real bad at this. Oh, I did it. Okay. - Why don't we gather em, and scoop em into the water. - [Pascal] Go for it. - [Laura] Great. - [Pascal] Remember the forest floor that we collected? - [Laura] Yeah. - [Pascal] Let's take a look at that. - [Laura] Oh my god. - [Pascal] And then, in between, you've got those beautiful pears. - [Laura] Oh yeah. - [Pascal] See, and all those flavors have been infused inside the pear, here. - [Laura] Oh my god, the smell, - [Pascal] Yeah. - [Laura] It's incredible. - Woah. They just create that? - Mmm, sexy. - [Mia] I'm gonna take a little bit of the acorn, vegetable, oat, flax mixture, I am going to form it into a little patty. So we're gonna brown this on all sides. And then put the cover on to cook through. And presto. You ready to eat something? - Oh my. - Oh, we can have beer too. - We can have beer. - Want a beer? - I like beer, yes. - You like beer? - This is gluten free. - Really. - [Mia] Yeah. - [Pascal] Yeah. This is mugwort beer. Remember the mugwort? - Oh yeah. - No hops, no grains. So it's basically just brown sugar, organic brown sugar and mugwort. - What about you? What are you gonna have? - You know what? Or you can strain it. - [Mia] Or you can strain it. - You can strain it if you want to. - But it looks so sexy like that. So can you tell me about all of the different parts, because there's just so much amazing stuff going on here. - Sure, this is the beautiful little chickweed, that we found by the tree. These are some of the pickled wild native seeds, that you and Pascal picked up. It's just a little bit of juniper pickled beets, on top of a chickpea crepe. These are some potatoes that Pascal's gonna finish off, with his lovely spice blend. - This is like my dream meal. - Are you comfortable just digging in with your hands? - Oh yeah. - Okay, go for it. - Oh yeah. Those are so good. - Those seeds really make it, I think. - Mmm hmm. - They kind of pop in your mouth. - The texture is so crazy. - I think we did a good job. - I think you did a good job. I learned so much today. - [Pascal] You want to try the pear? - [Laura] Yes, very badly. Whoa. - It's intense. - [Mia] Unexpected. - It is unexpected. - Wild. - Wild. - [Pascal] It's the forest floor, you get all those. - It does, it tastes like the forest floor. Thank you guys so much for having me. This has been like the dreamiest possible day. - Good. - [Mia] We had so much fun. Thank you so much. This is the best day ever. - Yeah, it really was. - Yeah, that was fun. - Cheers. - [Mia] Cheers. - Thanks for having me, to your forest. - Chin-chin.

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