8 Flavorful Spring-Inspired Recipes | Vegetable Tart, Beer-Braised Lamb Shanks, Asparagus & More!

[@galaf9790]

*looks outside at the fresh snowfall on the first day of spring*

[@luke125]

Exactly lol.

[@HiJinx77]

999999999999999

[@luke125]

@@HiJinx77 WTF does that mean exactly?

[@jillhumphrys8073]

In Arkansas, we often get our heaviest snowfall in March. Then like 2 days later. Its spring. Fun to watch!

[@donotreply8979]

Chef John we love you ♥️

[@carolynthornton8017]

IN MY VIEW Your Cream of Asparagus Soup is so simple to make. Thank you.

[@KaleilehuaKaeo-Okimoto]

For the poke section: the nut you’re referring to is called Kukui nut or it’s English name is Candlenut. We make what we call ʻinamona which helps to season the poke. Also, We would usually use Furikake rather than just seaweed because it also has other seasonings in it. Just some suggestions from this Hawaiian 🤙🏾.

[@reneelarson2220]

Thank you CO's for another creative, and timely, compilation. Appreciate y'all!

[@pamkay1756]

All the recipes look so good but the Cream of Asparagus soup.os my favorite. Thanks so much for sharing.

[@guidedmisselsn1not]

okay you scored big cool points with the reference to southpark!!! lol. MmmmKay!

[@HannahMattox]

I was hoping to find a comment here about that 🤣🤣🤣

[@nighthawk1464]

I love you john

[@jazzy_taste]

Actually spring is the most wonderful time of the year! Look at those tasty and rich recipes😍

[@CherylAnderson-qs4iq]

These Asparagus patties sound so good! I've enjoyed canned salmon patties & potato pancakes for decades, then later learned of zucchini pancakes. These are all so simple to make, taste wonderful & cost so little. The asparagus patties might cost a bit more to make, but would be filling & a nice option for a special breakfast or as an addition to a buffet, or alongside a seafood entre! For a sauce - I'll use a simple favorite of mine, a base of mayo, with real, fresh lemon juice to establish the consistancy. The mayo & lemon juice alone make a perfect seafood or veggie sauce, but but I frequently add parsley - at least, & often a nice bit of a curry blend, and maybe coriander with cumin, & turmeric, depending on the food being sauced. With the asparagus patties I'd like to start simple with a blended mayo & lemon juice. If I want to see & taste a green herb, I'd start with parsley & then expement with other herbs mixed into some mayo with lemon juice. Herbs I'd consider with asparagus: parsley, basil, tarragon, lemon thyme...a small amount of Herbe de Province maybe. I like to taste test with a curled up piece of lettuce or a plain cracker. I'm looking forward to making these! Love how you mention your wife Michele occasionally, like sharing her imagery of the patties resembling the first signs of greenery ushing up through the brown soil in the spring. So poetic. ❤ When I make patties I usually start off sauteeing onion, & then sometimes add a few other flavors, like garlic and / or shallots; herbs; maybe small cubes of, or grated carrot; frozen or fresh corn; grated or cubed potato in small amounts. This starts a lovely fond in the pan. Combinations of these can establish a base of complimentary flavors. Then add the eggs & hand blend together Then add the flour, mix well. Lastly, add the featured ingredient: salmon: or potato; zucchini; & maybe corn alone or added to other ingredients. Baby thawed frozen peas used sparingly might add some sweetness to asparagus, Asparagus has unique flavors so it will be worth it to experiment with other ingredients to use in pattes or sauce. Next I'lll try making these asparagus patties - one of my favorite vegges. I think asparagus patties will become a favorite brunch, lunch, or light supper meal with some salad. & maybe buttered toast.

[@nate1462]

I love your personality. Never change 😁

[@marthacalkins8054]

Romanesco is the most gorgeous example of a natural fractal.

[@casinodwarf]

"One adult human" Perfection.

[@albertdn97]

Asparagus and peas are some of the absolute best parts of spring. Never thought of salmon but it’s such a good idea for an accompanying meat. Thanks chef

[@jacquelineabdo1963]

Chef John, you are my hero and the best allll chills chef ever. All your dishes are spot on. I highly recommend every dish you post. ❤️❤️❤️❤️❤️

[@dorisjohns9861]

The lamb looks good

[@SibylleHyde]

I always enjoy the way you pronounce the freshly in 'freshly ground pepper'.

[@dlfendel2844]

I'm thinking the soup would be even better with a crank or three of nutmeg. Yum!

[@brandomichaelson4094]

I'm so addicted to watching your videos, because so often you insert a little quip or humorous comment, but it's always so quick and so casual that it always catches me off guard! lol

[@brandomichaelson4094]

Also, that Spring Vegetable Tart looks absolutely stunning.

[@suzannebenz8928]

Bravo!

[@imrevcritter]

I am so glad that I'm not the only one that uses the "Giant Meat Spatula".

[@terrihasstedt5855]

That lamb sliders look wonderful, but I LOVE the Asparagus recipes.

[@chefbabyryan1]

Chef John has been producing so much content lately he’s definitely eating his lunch standing up over a trash can like back in his commercial kitchen days!

[@boosygoose]

I wish for more FoodWishes!! Asparagus Patties👏 And you should get on a book on tape:)

[@lindainparis7349]

1) Keep back a few asparagus tips, cut in half and float on top.

[@formagieri]

thank you very very much chef John!!!!

[@SusanLS08]

LOL. When my daughter was young she always called it “basgetti”. LOL. The dishes are wonderful. Thanks John.

[@rosalindaperez4394]

thank you class

[@starlakelsey2782]

It would be great if you could do a series of cold soups for summer this year. I would love a nice cucumber soup and a avocado soup.

[@amuuron4837]

chef, I love collections of previous videos. please include the chapters options. so i may watch these wonderful videos like i read books. thank you.

[@10mdeliciousrecipes]

I really liked how easy and quick you made it! It’s excellent!

[@merseltzer]

2-buck Chuck...now it's 3-buck Chuck, makes good wine for cooking.

[@rashaunjones1027]

Chef John had me at the salmon pasta, Happy Spring everyone!

[@fletchybabe6172]

Some beautifully tasty recipes there, I'm going to make the spring tart for my mother on mother's day, thank you 😁🌱☀️

[@kitcobain444]

Chef John, I now know what my last meal request will be: Beer braised lamb shanks on green onion mashed potatoes omg, just looks delicious 😋tysm for sharing your recipes always! Love the jokes always as well 😆

[@janedoe805]

“If you’re wondering does it taste as delicious as it looks... You bet your Asparagus it does!” I’m definitely going to have to borrow your recipe and this joke! ♥️🤣😂🤣👍🏼👏🏼👏🏼👏🏼

[@MetalGuineas]

Chef John, that South Park reference made my day and I thank you for that hahaha Also these recipes are so perfect for what I was looking to cook right now, can't wait to get into it! Really appreciate all the effort that went into this HOUR long video.

[@ЛюдаБурцева-й7с]

Спасибо за вкусняшку ! Буду есть и радоваться!💖💖💖💖

[@nessuno9945]

Love the salmon dish, a variation could be using artichoke hearts (more bother though)....and just crumble-in at the end, some hot-smoked salmon tenders; re 'cooking wine', I always use Noilly Pratt dry white vermouth instead of white wine, cause it has a nice botanical profile and is a fortified wine, so it stands-up to simmering, holding its flavour well. Similarly for red wine, I go to Sicilian dry Marsala, good depth of flavour! I always have these 2 in my wine rack, and bonus is I'm never tempted to drink them 🤣(although they are a delicious aperitif, I never serve them as such)

[@cherylanderson3340]

Thanks for the cooking with wine options, though the Vermouth should be refrigerated & hasn't the shelf life I'd thought, after being opened, or so I've heard an expert say, who'd also recommended a vermouth as a cooking wine. This sauce sounds excellent - if the wine & broth taste right. It would be wonderful with other seafood options instead, like pan seared or broiled scallops, shrimp, or lobster...maybe in combination of favorites including chunks of Haddock or Cod, basted in the sauce, then covered with a lid to heat through quickly, & then turned, not stirred.

[@realrandom7666]

I love the South Park reference

[@ladymaisha]

I wish I could use your voice on Siri. You will make my drive more enjoyable, lol

[@GEInman]

Hello, Chef John. Love your work. The salmon-leek-creme fraiche is delish. However, to make my own creme fraiche using buttermilk has been a fail. The buttermilk I can access don't have live cultures. I have had homemade creme fraiche success by substituting kefir...

[@carolehuft3191]

Chef John have you ever made tuna noddle casserole that’s great if you get this Jared tuna by this tuna company no compareison

[@chezchezchezchez]

When he said "So, I want you to take a leek...", I got up and went to the restroom!

[@driftertravelerman6893]

20:50 I THOUGHT YOU WERE ABOUT TO SAY "which means we'll need a little bit of cayenne"

[@lezleyd55]

Ain't nobody.... Thyme for that🤣

[@bfvargas8]

Mmm 👍 ❤️ ❤️✋

[@HANNAMUNNA]

👌👌👌👌👌👌

[@marthalucas1221]

👏👏👏👏👏👏👏

[@cynthianelson7401]

I don't know why I watch your videos! You make me so hungry.... I can't get most of the ingredients you use so I can't make 98% of the dishes you do! I can't even get ginger root where I live. Northern Maine is definitely not a cultural center. My entire grocery store would probably fit in the entrance of your store.

[@bravejango12]

I thought the next video was going to be the Greek stew.

[@terrihasstedt5855]

How in the world do you keep your dutch ovens so clean looking inside and out?

[@MetaPhysical369]

❤️

[@lezleyd55]

What are your thoughts on spaghetti squash?

[@GoldadiJerman]

59:11

[@monicahamm3353]

ok.... where do you buy round puff pastry??? I don't live that far from the Bay Area.... but Pepperidge Farm square sheets is all that is in the grocery stores....... so????

[@88Kidlat]

Add coconut milk or cream to your curry chicken - try

[@deb3834]

I didn't know asparagus was bitter. I eat it raw.

[@tfomoridresden]

Kukui nut. Too much will give you the Hershey squirts. It’s a natural laxative

[@georgepretnick4460]

Chef John, awesome recipes, several of which I intend to make. One minor point of disagreement. I agree that almost all great recipes are visually savory and mouth watering. But objectively, many well prepared foods are not "beautiful". Many deeply savory dishes, pizza for example, appear like something killed on the road and left for a couple of sunny days. This is why children with uneducated palates reject many dishes. People with uneducated palates prefer visually homogenous foods that aren't a visual challenge. We learn the beauty of savory foods. Please reply.

[@TraumaQueen65]

Naawww... Americans chop too much off a good ole shank. The chewy bits are the best, Chef John 😉 TIP: use egg rings to help balance the shanks of their narrow sides

[@jeffreyschmidt3997]

Anyone else catch that he said "take a leek"?

[@marthacalkins8054]

Missed that, but guffawed (all alone in the house) over the asparagus “sporting wood at the bottom,”

[@recless8667]

The asparagus patties aren't super far from a quiche.. dammit now I want asparagus quiche

[@YummyFoodLahore]

😛🤪❤❤😛🤪

[@paulwagner688]

Personally I think that curry could have used lemongrass and coconut milk

[@annzamora6943]

I love watching your videos. And honestly it's not your cooking that keeps me coming back for more. It's yoyr comedic timing & your hilarious alliterations. I only watch 2 professional chefs. You & Gordon Ramsey. The rest bore me.

[@TheOBOM]

As a great adept of the Italian kitchen I have only one remark on the lovely salmon dish: do not simply apply your sauce to your pasta, instead don your 'al dente' cooked pasta - don't drain! - to your sauce, with aditional cooking water coming with that. Because that will really start up the 'mariage' of ragout and pasta: the starch in the cooking water will add aditional binding, really. As a matter of fact: by using this method you'll need less cream. Really: add the pasta to the sauce/ragout, let it come together for a few minutes on medium heat and serve imediately with topping, that's the stile!

[@davidtaberer3146]

Were they hind or four shanks?

[@אריהטל-ת2ז]

Isn't tine to get a knew tapa tapa?

[@davidtaberer3146]

Is that US or down under?

[@Legal_Sweetie333]

The worms will be well seasoned

[@vra.foodkerala9163]

❤🙏❤👍🥰❤

[@dawnitalutz1953]

did you really say Britney Spears? hahahaha

[@alanvonau278]

*Do you seriously think that I am going to spend an hour watching a single food video?*

[@amberrichards2778]

It's... it's multiple videos edited together

[@RLKmedic0315]

Yes. And you will better for it.

[@alanvonau278]

@@amberrichards2778 That much I know. It is a compilation of old videos. He does it a lot recently.

[@Mimizee77]

I'm a fan but don't call people idiots!!!!! Not Cool

[@jon420]

Then don't use cooking wine😶

[@Mimizee77]

@@jon420 Read my comment carefully, I said I’m a fan didn’t think you should call people idiots for using store bought cooking wine. It sucks to stand in the aisles of the market and have to choose between meat or milk! I liked your content bc i used your recipes but had to use the cheapest products or leave some out. Not everyone can afford the best.

[@Mimizee77]

I’m poor

[@kinggg376]

chef john ran out of ideas so hes trying to game the youtube algorithm

[@TheApplianceDirect]

Maybe he’s taking a little break. And hey, no shame if he is running out of ideas or steam. He’s been at the KZbin game for a LOOOOONG time! on the plus side some of his old old recipes are getting some love again.

[@LeelaLu7]

At least they name the dishes in the title so we can keep track and don't have to seek blindly for the ones we want. Thanks guys!

[@paulwagner688]

Nope, always fresh recipes every Tuesday and Friday. This is the Corporate Overlords giving us interesting compilations of all 2000+ recipes. Chef has said in the members chat that he never runs out of recipe ideas.

[@jamiemasterson3029]

I love the videos and your recipes, but I can hardy get through them because of the weird inflection you do in the voice over. You don't talk like that when you are live, so I don't get it. But what is up with that? Stir in the GREEN onions that your just CHOPPED up, and heat those on HIGH temps until you SEE them sweat. Are you mimicking iambic pentameter?

[@annajeanblackburn240]

Oh give us break Jamie Masterson....leave him alone as he makes his unique inflections....which obviously upsets your sensibilities or simply your preferences....cuz- - pull out all that graciousness you have hiding inside your Personality... what (?)can't find it because of your overpowering *control* issue you must deal with. Best wishes that you can pull back on that hideous issue so you can relax and enjoy Chef John being himself...by ignoring your bullying put down.

[@brad10474]

I love his weird inflections

[@LeelaLu7]

Millions of us are here partly because we LOVE the way he speaks!

[@jeffreyschmidt3997]

It's an acquired taste. Listening to his old videos where he doesn't have the inflections feel a little more drab. I now prefer the inflection. It sounds more fun and upbeat and it distinguishes him from other personalities

[@ind_i_gox]

Freestyle John! Love the veggie recipes