Having immensely enjoyed Gregorys fantastic food over the years, Im so excited for the world to taste exactly what makes him such a favorite on Top Chef. Padma Lakshmi,author and host/executive producer of Bravos Top Chef and Hulus Taste the Nation, Everyones Table offers an explosion of flavors from whole food ingredients, infusing spice, texture, and bursts of color into simple, everydayrecipes. Melissa Urban, CEO of Whole30 andNew York Timesbestselling author, Chef Gregorys show-stopping, umami-packed, globally inspired, technicolor dishes are the stuff dreams are made of. Thank you so much! Shipping issues with poor weather and port bottlenecks and things go missing on shelves for months. I grew up in New Jersey, live in Brooklyn, and write about food and travel. Place the cashews, salt, lemon juice, garlic, cumin, and tahini into a food processor and blend into a paste. We tried the first recipe with the amount of salt he had listed just to see and and we'll definitely be cutting way back with future recipes - an easy fix but for anyone that eats a normal amount of salt, you'll want to do at least half of what's listed. But my favorite part of the post was your description of your abs.too funny. Instant streaming of thousands of movies and TV episodes with Prime Video, A Kindle book to borrow for free each month - with no due dates, Listen to over 2 million songs and hundreds of playlists, Unlimited photo storage with anywhere access. Let them cool slightly, then cut them into individual ribs, and serve with the extra sauce. That's why chef Gregory Gourdet joined "Good Morning America" on Monday to bring a taste of his delicious cooking to your kitchen with a full lineup of delicious drinks, dishes and dessert. Our version has a 50/50 ratio of pink juicy meat to crisp, flavorful skin. Pour the reserved marinade into a small pot, bring it to a boil over high heat, and turn off the heat. Ingredients3 cups any or mixed berries, strawberries hulled and halved, other berries left whole 1 cup sugar3/4 cup flour (wheat or gluten-free blend)3/4 teaspoon baking powder1/8 teaspoon salt3 eggsZest of 1 lime1 1/2 tablespoons coconut oil, plus more for greasing 1 1/2 teaspoons vanilla extract3/4 teaspoon almond extract. Recipes For a Better Life: Interview #01 Gregory Gourdet. I gave the recipe in weights so you can use that a guide if you want to swap out. He has been named Chef of the Year by Eater and one of the Fittest Chefs in America by Mens Health. 2023 Cond Nast. Eligible for Return, Refund or Replacement within 30 days of receipt. As you might imagine, you can swap out kale or Swiss chard for collards. Chef Gregory Gourdets boldly seasoned grilled chicken with lemongrass, cilantro, andfish sauce, is the spicy Thai-inspired barbecue recipe thatll jazz up your summer menu. Reviewed in the United States on March 8, 2023, Reviewed in the United States on August 10, 2022. Eventually, he turned his energy and drive into cooking, enrolling in culinary school and fell hard for restaurant work, which satisfied his anxiety. List prices may not necessarily reflect the product's prevailing market price. Poule Nan Sos. Pour hot mixture over beets, stir, and let sit at room temperature for 1 hour. will change forever the way we think about, approach, and enjoy healthy eating. Get David's newsletter sent right to your Inbox! Pour 1/2 cup of water directly into the skillet and keep roasting until the water has evaporated and the cauliflower has patches of light golden brown and is just tender enough to easily be pierced with the tip of a sharp knife, 20 to 25 minutes more. Thanks again David for knowing what I want before I do. Scrape the cracker mixture over the sheet of parchment paper. An avid traveler and lifelong student of food and culture, Gregory infuses methods and ingredients from all . Step 3. I get it at Sunrise Mart when Im in NYC. I have all of the ingredients in stock; heading to the kitchen now. Every time I suggest JJ write one of my books with me, he manages to change the subject. All Rights Reserved. When it comes to heat, Scotch bonnet chiles are his preference, but habaneros will work just fine as an alt. Broil the cauliflower, basting it after 5 minutes with the juices that have accumulated in the skillet and trying your best to get that flavorful liquid in all of its nooks and crannies, until the top has spots of black char, 10 to 12 minutes. FREE Shipping on orders over $25 shipped by Amazon. David you are such a thoughtful guide! , Hardcover So I was happy to find one in Everyones Table: Global Recipes for Modern Healthy by Gregory Gourdet with J J Goode that has less than ten ingredients and requires minimal work. His wood-fired Haitian restaurant, Kann, will open in Portland, OR, in 2022. Doing a little searching around the web, I found out that Gregory was lauded as one of the 4 fittest chefs in America by Mens Health magazine. Hi David Here he marinates cod in a peppery, fish-sauce-kissed paste, glazes roasted cabbage with that same paste, then hits both with a blast of high heat. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Have tried adding seaweed, not rapt, but my favourite is to add fennel seeds and serve with a roasted carrot dip. The editors ofThe Norton Readerselected hisGourmetmagazine essay on cooking with one arm for their anthology of nonfiction, which includes writing from Nora Ephron, Barack Obama, and Jesus. Preheat the oven to 375F. Broiled cabbage is one of my favorite things, says Gourdet, and its super economical.. Another bonus? Remove the chicken from the marinade, giving each piece a brief shake and reserving the marinade, and transfer it to a large plate or tray. Spoon out to serve with ice cream, sour cream or as-is. If it still feels damp in the center, you can flip the entire sheet of crackers over, carefully peel off the parchment paper, and bake for another 5 to 10 minutes. We dont share your credit card details with third-party sellers, and we dont sell your information to others. For me, theres no reason to eat a bagel unless its an Everything Bagel (although I will do sesame or poppyseed), and the same goes for crackers. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals. The onion should be caramelized and the jalapeno slightly charred. Cant wait to try some new recipes. Reviewed in Canada on February 1, 2022. There are so many insights that we all can learn from and exciting recipes to replicate at home. He is a James Beard Award nominee and a two-time Top Chef finalist as well as an All Star and Guest Judge. Bring to a boil and cook, stirring occasionally, until reduced by two-thirds (to about cup) and thickened, about 15 minutes. This is an easygoing dessert that comes together quickly by hand. 0. . The bread course at Nura in . Born in Brooklyn and raised in Queens, New York, Gregory Gourdet is the child of Haitian immigrants. Preheat the oven to 375F. More Info At gregorygourdet.com . Prep the rest of the meal or just chill while the ribs cook in the oven. Broil the ribs on a sheet pan until the sauce is glossy, sticky, and slightly charred, 10 to 12 minutes or closer to 15 minutes if using ribs from the fridge. Id bookmarked a few seedy cracker recipes, not the traditional kind, but the ones that are basically seeds glued together by some magical force. Want a Top Chef All-Stars favorite grilledchicken recipe? Cover the grill and cook until the thigh meat pulls easily from the bone and the internal temperature reaches 165F, about 25 to 30 minutes. Bon Apptit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Nutrition Information473 calories per servingCarbs: 40 gFiber: 4 gProtein: 29 gFat: 23 g, Vietnamese Chicken Thighs with Rice Noodles, Gourdet likes to use Red Boat fish sauce for this dish but notes that any all-natural fish sauce containing anchovies and salt and/or sugar works well.Chicken and Marinade1 stalk lemongrass6 cloves garlic, chopped2 scallions, thinly slicedSmall handful cilantro, chopped3 tablespoons maple syrup3 tablespoons fish sauce3 tablespoons tamari1 tablespoon toasted sesame oil2 teaspoons coarse black pepper1 pounds boneless chicken thighs (preferably skin-on)1 tablespoon olive oil375 degrees FahrenheitIngredients for thecup water2 cups thinly sliced carrots2 cups small pickling cucumbers, unpeeled and cut into half moons, Ingredients for theInstructionsRemove the dried-out layer and tip of the lemongrass stalk. Once your package is ready for pickup, you'll receive an email and app notification. (PS my husband just asked if it would be wrong to lick the plate ). (Prices may vary for AK and HI.). , Language I would give it more if I could. FINEX. I did cook them some more and put in a tin. Leftovers can be stored in the fridge for up to 4 days. Access codes and supplements are not guaranteed with used items. Gregory Gourdet is the author of EVERYONE'S TABLE: Global Recipe for Modern Health (Harper Wave). Drizzle the fish with the 4 tablespoons oil, then rub all over to coat (both sides). BALMUDA Recipes for a Better Life - Gregory Gourdet. EAT OCCO. Ive been out and about, here and there, but one thing that seems to follow me around is furikake. Heat the oven to 400F convection or 425F conventional with the rack in the middle position. While its simmering, cut the collard greens into long, 1-inch-wide strips (I like to stack a few leaves, roll them up, and slice). Subscribe. With barbecue sauce -- and any sauce you use in your grilling -- let it do double-duty. His wood-fired Haitian restaurant, Kann, will open in Portland, OR, in 2022. Gregorys lifeexperiences have transformed his approach to eating and living, and now his delicious journey is documented in these exciting recipes. , Gregory Gourdet takes us on an emotional journey from wrapping us in a warm blanket as he talks about his Haitian family and roots to his not-so-pretty bout with drugs to his obsession with running and health. Make this dish when berries are at their best, fat and juicy and bursting with summer flavor. Something went wrong. A Japanese seaweed-based condiment? you might say. Gregory Gourdets story is recounted in the introduction to the book. Thank you! Everyone's Table is a No. And more fish saucealways more fish sauce. The recipes are bright, full of spice, acidity as well as easy to follow. If you cant find them, you can use medium-size carrots. Drizzle with the 2 tablespoons oil and toss to coat. lightly packed stemmed collard greens (about 3 bunches) Instructions Heat the oil in a medium, heavy skillet over medium heat until shimmery. I recommended this book to a friend of mine, she made several recipes that I haven't, and she raved about all of them. When the chicken is ready, flip it back to skin-side down. Shake off the excess marinade and arrange the chicken, skin-side down, on a stainless steel wire rack in a rimmed baking sheet. Step 3. Ad Choices. Ill be sharing one more recipe from GGs new cookbook soon, but in the meantime, you need to order a copy for yourself right here! Reviewed in Canada on October 16, 2021. while also hitting diverse cultural reference points and paying homage to Kanns potent flavor profiles. These cracker are the perfect snack. Cook, uncovered, until the skin is crispy and charred, about 4 minutes. Published by Harper Wave, an imprint of HarperCollins Publishers. In a medium bowl, mix the seeds, furikake, scallions, garlic, chile flakes, then add the water and stir until everything is well-incorporated, Let sit 3 to 5 minutes for the mixture to jell. Also love furikake. It took four years for chef Gregory Gourdet to bring to life his dream of Kann, the acclaimed wood-fire Haitian restaurant that merges seasonal Oregon bounty with the food of his childhood in Queens, New York. 1 large head cauliflower (about 3 pounds), leaves removed, cut into bite-size florets, 2 teaspoons kosher salt, plus an extra pinch, 1 1/2 cups drained sun-dried tomatoes, halved. Some are relatively mellow and others have a pleasant funk to them. Gregorys lifeexperiences have transformed his approach to eating and living, and now his delicious journey is documented in these exciting recipes. Steven Satterfield, author Root to Leaf, Chef Miller Union, Gregory Gourdet takes us on an emotional journey from wrapping us in a warm blanket as he talks about his Haitian family and roots to his not-so-pretty bout with drugs to his obsession with running and health. I dont read the magazine because I get depressed when I realize my abs will forever be hidden under a layer of French butter and chocolate. No shade to the fish, but the cabbage might be the star of the plateits juicy and just the right amount of bitter. Born in Brooklyn and raised in Queens, New York. Make sure you wrap the foil packets tightly to lock in all the moisture while the meat cooks. Kitchen-to-Table Cookware You'll Want to . Stir in the garlic, ginger, and salt, and cook, stirring occasionally, until the garlic turns golden at the edges, about 1 to 2 minutes. Season with the teaspoon salt and chili powder. Excited to try this new sustainable clam chowder recipe from @gg30000 and @MSCbluefish! Having immensely enjoyed Gregorys fantastic food over the years, Im so excited for the world to taste exactly what makes him such a favorite on, Padma Lakshmi,author and host/executive producer of Bravos Top Chef and Hulus Taste the Nation, offers an explosion of flavors from whole food ingredients, infusing spice, texture, and bursts of color into simple, everydayrecipes. , Chef Gregorys show-stopping, umami-packed, globally inspired, technicolor dishes are the stuff dreams are made of. Gourdet's parents moved from Haiti to the United States in the 1960s in search of opportunity. . After a year in which we found ourselves grounded at home, "Everyone's Table: Global Recipes . A self-proclaimed health freak and avid runner, Gourdet views food as a source of nourishment as much as one of pleasure. The List Price is the suggested retail price of a new product as provided by a manufacturer, supplier, or seller. Wow, what a gorgeous cookbook, I own so many cookbooks but this is by far the prettiest. ), and Ill need to reduce the salt further next time. We chefs think everything is at our fingertips all the time. Being home with a limited ingredient list forced Gourdet to consider how his future readers might eat. I cant wait to use this book. Love seed crackers!!! Slather on a layer before cooking to let it get sticky and caramelized, then finish with a little more. He is a James Beard Award nominee and a two-time Top Chef finalist as well as an All Star and Guest Judge. Season with the teaspoon salt. Using your mobile phone camera - scan the code below and download the Kindle app. Place them on a large baking sheet. Marinate in the refrigerator for 4 to 6 hours, or over night, flipping the chicken halfway through. A self-proclaimed health freak and avid runner, Gourdet views food as a source of nourishment as much as one of pleasure. Some contain bonito (fish flakes) or dried shrimp, and others have bits of desiccated egg. Gourdets dishes are inspired by his deep affection for global ingredients and techniques--from his Haitian upbringing to his French culinary education, from his deep affection for the cuisines of Asia as well as those of North and West Africa. These Seedy Furikake Crackers hit the spot with the various dips and spreads Ive been serving with them. Lovely inspiration on a Friday, thank you! I appreciate Chef Gourdet's focus on clean, healthful eating. Peanut Butter Chocolate Sauce Roast for about 25 minutes, or until tender and easily pierced with a knife. "They worked multiple jobs and went to school all the time and wanted better lives for me and my sister," says the chef. The flavor of the root vegetables was out of this world! When the cauliflower is tender, remove it from the oven and preheat the broiler. Embarrassed to admit I never heard of furikake before :(( Just what I need in my life to spark things up a bit. Looking for more recipe ideas? When he emerged, he made major life changes, taking a step back from the stressful restaurant world, and began working out and changing his diet, which he says is based on paleo principles, but hes not strict about it, although he avoids dairy and gluten. Roast the chicken for 45 minutes,rotating the tray and flipping the thighs skin-side up at the halfway point. But we love the flavor, and meeting furikake. Collect them all and complete the trilogy! Tonight I made spice-crusted pork chops with cherries and oregano. Sprinkle with the cilantro leaves. Roast the cauliflower: Set an oven rack 10 inches or so from the broiler. youll have a batch of crackly, crunchy, freshly-made seedy crackers for your next apro hour. Contests . There was a problem loading your book clubs. Place the second sheet of parchment over the cracker mixture and use a rolling pin to smooth and even out the cracker mixture. Gregory GourdetsEveryones Tableis Kitchns February pick for our Cookbook Club. As a non-insulin dependent type 2 diabetic (who has the disease very well controlled with vigilant diet, medication and exercise), I appreciate that these recipes are Paleo based and contain no/minimally processed ingredients. Ripe plantains add a caramelized savory note, which gets balanced out with a topping of bright, quick-pickled apple.". And Im not even vegan, Get my newsletter for a tasty mix of food, Paris, life, and travel! Gourdet spent years cooking in pan-Asian restaurants and traveling around Asia to learn about ingredients and techniques. Free returns are available for the shipping address you chose. Youll use it in a bit to glaze the chicken. I just love some thinly sliced avocado and some scallions and a fried egg with the yolk just almost set on a piece of Knekkebrd. Gregory Gourdets Favorite Grilled Chicken. Everything is so nicely described that really helped. But it was while working on his James Beard Awardwinning cookbook, Everyones Table (written with JJ Goode and published in 2021), that Gourdet came to reimagine cooking at home. He led the pan-Asian kitchen at Departure for a decade, running one of the busiest restaurants in the state. Peel off the top layer, smooth out any cracks or boo-boos, sprinkle with flaky sea salt, and bake the cracker mixture until it's no longer wet in the center, about 45 minutes. Thanks David!!! I highly recommend this to any experienced cook, as well as anyone looking to expand their repertoire. I used waxed paper instead of parchment! But don't worry, if the paste falls apart a little after you transfer it from the counter to the baking sheet, use the metal spatula to smooth out the cracker paste once it's on the baking sheet and the crackers will turn out just fine. Im a big fan of furikake and try to always have some in the cupboard. Roast for 45 minutes, or until the chicken is golden brown. , I agree with Tara K, too salty and I love salt. Place the chicken, skin-side down on the hot area of the grill. .orange-text-color {color: #FE971E;} Explore your book, then jump right back to where you left off with Page Flip. He led the pan-Asian kitchen at Departure for a decade, running one of the busiest restaurants in the state. Stir in olive oil. Plus I under cooked, though did so longer than the recipe and for a double recipe. I have all the ingredients for the crackers and will be making them today. Carefully slide the two layers of parchment paper with the cracker mixture between it onto the baking sheet. (It'll seem a little liquidy, but that's okay.) Yes, its best to let the crackers cool completely before removing them from the parchment but if they break off in pieces, theyre still fine : ). Shatteringly crispy, the crackers are a single seed in thickness. Low and slow is the way to go. In a large bowl, season the chicken all over with some Diamond Crystal kosher salt. The influences from his childhood in Haiti, his love of southeast Asian food and his French training are all incorporated into his personal style of cooking. Herby Coconut Yogurt: Roughly chop herbs. stems roughly chopped, upper leaves reserved for garnish, stemmed (use less or omit if can't do spicy). Set an oven rack 10 inches or so from the broiler. This is not a dish to rush. Save money and the environment with these sustainable seafood recipes. Lobster Lady Cape Coral Menu . I really enjoy my old Joy of Cooking, Ruth Reichl's Gourmet, and Jet Tila's 100 Asian Dishes to Cook Before You Die, but the recipes in this cookbook are rather simple, yet unique with complex flavors. Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris Sweet Lemon (bergamot or Meyer lemon) Marmalade. Im over the moon that I can finally cook his genius recipes at home! , bestselling cookbook author and creator of the, In Everyone's Table, Chef Gregory shares not only his delicious thoughts on food but also provides a blueprint on how to live a healthier life. Calling all foodies and cookbook lovers! Waiting patiently for my favorite brand of Japanese Black Rice Vinegar to reappear. To finish the ribs: Slather about half of the barbecue sauce all over the tops and sides of the ribs. Heat the oil in a medium, heavy skillet over medium heat until shimmery. Step 4: Spread the mixture in a single layer on a large sheet pan and roast in the . Gourdet uses a well-seasoned potato mash with coconut milk for mild sweetness. Glad you liked the flavor enough to try them again. We work hard to protect your security and privacy. His cookbook is absolutely beautiful and we love that the recipes are all gluten free and relatively healthy. Looking forward for more such delicious recipes in future too. Thanks David :) we are back in lockdown here in Melbourne, Australia, this has brightened my day :). Don't be put off too much by the few rarer ingredients; I have used dried lemongrass and chilies and everything is still delicious. Alternatively, to cook indoors, preheat the broiler and set an oven rack to the top position. Although my favourite was one I had on a plane journey to Tokyo, and Ive never found one exactly like it. He honed his culinary skills under Jean-Georges Vongerichten before moving to Portland, OR, to lead the pan-Asian kitchen at Departure. Any brands youd recommend in the US to look for? FINEX Cast Iron Cookware Co. Youtube. Comfort and flavor are at the heart of this velvety squash and plantain soup loaded with aromatics and topped with a crunchy apple garnish. All rights reserved. I appreciate your inspirational words, David. 1 pound whole, baby carrots, unpeeled and tops trimmed with some green stem left on, 1 piece ginger, peeled and minced (about 2 tablespoons), 4 tablespoons cilantro leaves, some stem left on. In a bowl, combine the lemongrass, garlic, scallions, cilantro, maple syrup, fish sauce, tamari, sesame oil, and pepper. I very much agree with Charlie (comment above) that there should be a word for that moment when you find the perfect recipe, at the right time (and you have all the ingredients!). Meanwhile, heat the remaining 1/4 cup of olive oil in a medium skillet over medium heat until it shimmers. 2. Trim the base of the cauliflower so it can sit flat. It also analyzed reviews to verify trustworthiness. Please try your request again later. His life centered around working hard and partying hard. It should reach almost to the edges of the paper but not quite. Let them sit for 2 minutes, then drain. : Gregory Gourdet's restaurant Kann (in Portland, Oregon) has been nominated repeatedly for James Beard awards and rightfully so. JJ Goode, co-writer, has co-authored severalNew York Timesbestselling cookbooks and has won a James Beard Award. Just cut them into 2 pieces before roasting. Here, I give cauliflower the royal treatment to take it from side dish to table centerpiece, long-cooking until its fork tender and finishing it with a fiery, blend-and-go glaze inspired by jerk. This also looks like a fun one to play withsesame seeds, pepitas, finely chopped nuts. The chef and first-time restaurant owner of the newly opened Kann in Portland, Oregon, highlights his unique culinary perspective with a wood-fired concept that brings his Haitian heritage and Caribbean cooking to the Pacific Northwest. : That recipe has always been finished. Trim the base of the cauliflower so it can sit flat. Ill be baking these this weekend! For the record, we knew about Gregory Gourdet, runner andexecutive chef of .css-1hr08dr{-webkit-text-decoration:underline;text-decoration:underline;text-decoration-thickness:0.125rem;text-decoration-color:#59E7ED;text-underline-offset:0.25rem;color:inherit;-webkit-transition:all 0.3s ease-in-out;transition:all 0.3s ease-in-out;}.css-1hr08dr:hover{color:#595959;text-decoration-color:border-link-body-hover;}Departure in Portland, Oregon, before he became a finalist on Season 12 of Bravo'sTop Chef. This story is part of Eat More Plants, Kitchns June 2021 special issue devoted to putting the flavor and magic of plants at the heart of your plate. Favorite Paris pastry and chocolate shops, Everyones Table: Global Recipes for Modern Healthy, Things to Bring Back from Your Trip to France, https://jessicasepel.com/easy-seed-crackers/. Also, you'll feel healthy cooking these recipes. Now, I peruse the fresh herb aisle every few days and stock my pantry with whole spices (instead of the pre-ground stuff). Serve hot or warm. This post may contain affiliate links. Chef Gregory Gourdet's Berry Spoon Cake on Good Morning America Serves 4 to 6 Ingredients 3 cups any or mixed berries, strawberries hulled and halved, other berries left whole 1 cup sugar 3/4 cup flour (wheat or gluten-free blend) 3/4 teaspoon baking powder 1/8 teaspoon salt 3 eggs Zest of 1 lime 1 1/2 tablespoons coconut oil, plus more for . Haitian past is present at Kann, and Gourdets menu nods often to the sweeping flavors of West Africa. Blend to a coarse puree, about 2 minutes. I adore long-cooked collard greens, but I also love simply wilting them, especially in this luscious sauce of coconut milk cooked with ginger and garlic until it thickens. Ingredients for the Carrots1 pound whole, baby carrots, unpeeled and tops trimmed with some green stem left on1 medium red onion, halved and sliced8 small cloves garlic red jalapeno, cut into slices2 tablespoons olive oil teaspoon salt, Ingredients for the Halibut4 pieces halibut (5 ounces each) teaspoon salt teaspoon crushed chili powder4 tablespoons olive oil, Ingredients for the Glaze and Garnish1 cups orange juice cup maple syrup1 piece ginger, peeled and minced (about 2 tablespoons) teaspoon salt4 tablespoons cilantro leaves, some stem left on. To revisit this recipe, visit My Account, then View saved recipes.. Close Alert. .orange-text-color {color: #FE971E;} Discover additional details about the events, people, and places in your book, with Wikipedia integration. Reviewed in the United States on March 8, 2023. There was an error retrieving your Wish Lists. 2023 Nom Nom Paleo LLC. From the restaurants spacious open kitchen in Portland, Gourdet and his team take cues from West Africa and the broader Caribbean to turn out creolized interpretations of dishes like akra, a taro fritter, and griyo, Haitis iconic citrusy twice-cooked pork dish. To make the carrots, preheat the oven at 375 degrees Fahrenheit. When the coconut milk has reduced, stir in the collard greens, increase the heat to medium-high, and cook, stirring and tossing frequently, until the collards are just wilted and bright green, about 3 minutes. I want to make the recipe, buy the book and find the right Furikake for me. Recipendipity? :