Be My Guest With Ina Garten Season 6 Episode 3

Reality Insight Hub

Be My Guest With Ina Garten Season 6 Episode 3  #Garten #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel: https://www.dailymotion.com/TrailerBolt 👉 THANK YOU ❤️❤️❤️❤️❤️

Transcript

00:00I'm Ina Garten. I love to invite interesting people to my house for good food, great conversation, and lots of fun.

00:07The legendary violin virtuoso and conductor, Itzhak Perlman, is joining me for a wonderful day at the barn.

00:14I'm welcoming him with a potato galette with smoked salmon.

00:18So is this enough for two of us?

00:20Barely.

00:21We're talking about surprise calls.

00:23A film made by Steven Spielberg, a score by John Williams, and you're going to think about it.

00:28We're cooking the musical superstars, scrambled eggs with caramelized onions.

00:33That looks gorgeous.

00:34And my sweet strawberries Romanoff.

00:36It's like a concert, you know, it's a one-time experience.

00:40Be my guest, be my guest.

00:41Be my guest, guest, guest.

00:46Today is going to be an amazing day.

00:49The renowned musician Itzhak Perlman is coming to spend the day with me.

00:52How did this happen? I can't wait.

00:54And I understand he has a great sense of humor, and he cooks.

00:58So I just thought I'd make something that was like a remembered flavor for him.

01:02I'm making potato galettes, which is kind of like potato pancakes, with smoked salmon.

01:07I'm starting with one russet potato that I peeled and julienned.

01:11You can do it by hand, or you can use a mandolin like I did.

01:14It's so much easier.

01:15And then just season it with salt and pepper.

01:16I pat these dry with paper towels to make sure they're really dry,

01:20and it makes a crispier galette.

01:22Okay, into the pan.

01:23So it's an eight-inch saute pan.

01:27This goes into a little canola oil.

01:31Just like this.

01:32I'm just going to take a spatula and press it down so it makes a nice galette.

01:37And this is going to cook for five minutes, completely undisturbed.

01:41And while that happens, let me tell you about my fabulous guest.

01:45Superstar violinist and conductor, Jitzhak Perlman, was born in Tel Aviv in 1945.

01:51Despite contracting polio, he began to learn the violin when he was four years old,

01:56and a year later earned a place at the Tel Aviv Music Academy.

01:59In 1958, when he was just 13, he gained national recognition in the United States

02:06by performing on the Ed Sullivan television show.

02:09And that same year, he moved to New York to attend the Juilliard School.

02:14In 1963, he made his American debut with the National Orchestra Association of New York,

02:20and he hasn't looked back since.

02:23Jitzhak played at the U.S. Capitol for President Obama's inauguration to 40 million TV viewers,

02:29and also at the White House state dinner in honor of Queen Elizabeth II.

02:35He has played the violin on film scores, including the Academy Award-winning movies

02:39Schindler's List and Memoirs of the Geisha.

02:43He also has conducted for the New York and L.A. Philharmonics,

02:46plus the Chicago and San Francisco symphonies, just to name a few.

02:51Jitzhak has been granted a Presidential Medal of Freedom,

02:54a National Medal of Arts, and a Medal of Liberty.

02:57He has 16 Grammy Awards, four Emmys, a Kennedy Center Honor,

03:03a Grammy Lifetime Achievement Award, and a Genesis Prize.

03:07He's also an incredible teacher and a mentor to gifted young string players

03:12at the Pearlman Music Program, founded in 1994 by his wife, Toby.

03:17He has taught every summer since the program started.

03:20Jitzhak and Toby have five children, 12 grandchildren,

03:23and live just around the corner in East Hampton.

03:27I just can't wait for him to get here.

03:29Okay, the galette's cooked for five minutes.

03:32What I'm going to do is put a little butter around the edge

03:34and just let it cook for another three minutes,

03:37because you can never have too much butter, right?

03:41And then I'm going to flip it.

03:42The extra few minutes means it gets really crispy.

03:46So when the time's up, I'll loosen the galette gently around the edge

03:49before flipping it.

03:50Okay, here goes.

03:52That looks perfect and nicely browned on the bottom.

03:55Now I'll drizzle another tablespoon of melted, unsalted butter around the edge

03:59and cook the second side until it's nicely browned, about four minutes.

04:04Okay, I'm just going to put it on a plate with a paper towel

04:07just to drain off any oil.

04:09And then I'm going to make it even better with creme fraiche and smoked salmon.

04:13So I'm on my way to Ina's.

04:15I'm very, very excited.

04:17I've always seen her on TV, and now I'm supposed to cook for her,

04:22and I'm a little nervous.

04:24So wish me luck.

04:25Just the galette.

04:26I'm going to put some creme fraiche on top, just about two tablespoons.

04:30It's going to be so good.

04:31I love the hot galette with a cold creme fraiche, and just spread it out on top.

04:38And then I'm going to put smoked salmon on top.

04:43And you can put it flat on top, but I kind of like to do little ribbons of it.

04:48Looks better.

04:49I hope he loves this.

04:51So this is it.

04:53We have arrived at Ina's.

04:55Here we go.

04:56Okay, just a little chive.

05:03Look how pretty that looks.

05:04A little salt.

05:05It's amazing how something this simple can look this good.

05:08And it's ready for Yitzhak.

05:14Yitzhak, I'm so happy to meet you.

05:17It's finally, finally, after all these years.

05:20You live around the corner for 35 years, and I've never seen you.

05:22That's right, that's right.

05:23How exciting is this?

05:24I was afraid it's going to burst into tears when you have that effect on women, I'm sure.

05:30Thanks a lot.

05:32Come with me.

05:32I have something for you.

05:33Oh, I see something amazing.

05:35Did you have anything to do with it?

05:37I made it.

05:37I made it for you.

05:38I had no idea.

05:39You didn't know I knew I was going to cook?

05:42Did you make the galette for yourself?

05:44But you and I know what it really is, right?

05:47A latkes.

05:47A latkes, yes.

05:49Exactly.

05:49Well, that looks absolutely fantastic.

05:50So is this enough for two of us?

05:53Barely.

05:54So I think I'll cut it like this, and then we'll each have like two pieces, right?

06:00Right, absolutely.

06:02So you cook a lot, right?

06:04I cook, you know, my wife, Toby, she decided one day, about two or three years ago, that

06:10she says, I'm retiring.

06:11I'm not cooking anymore.

06:12Seriously?

06:12Yeah, absolutely.

06:13So the only way you're going to feed everybody.

06:15You know, we have five children.

06:16Yeah.

06:17When you think about cooking every day, it's a big deal.

06:20It's a big deal.

06:20So I've been cooking, you know, a lot.

06:22I've been doing dinner, I mean, and so on and so forth.

06:24I actually have a little bone to pick with you.

06:26You did cooking videos during the pandemic.

06:28Yes.

06:28You're trying to put me out of business?

06:30Remind me.

06:31What did I do?

06:31I remember there was one.

06:32I can't remember what it was, but for measuring, you decided to use the back of a fork to get

06:37the breadcrumbs into the pan.

06:39No measurements at all.

06:41Stontaneous.

06:42Are we doing like this, or are we going to do it?

06:44Yeah, we'll do it with our hands.

06:44How's that?

06:45Yeah, I think so.

06:45Oh, yes.

06:46That's the only menschy way to eat a potato latkes, right?

06:50Now, you know what's wonderful about this potato thing is that there is a crunch, but in

06:56the middle, there is a softness that gives it the taste of the potato, because sometimes

07:02it's all crunch.

07:03Yeah.

07:03But this is both.

07:04I like the combination.

07:05One more bite.

07:06I'm so glad he likes it.

07:08Salmon is pretty good, too.

07:09Yeah.

07:10But you had nothing to do with that.

07:11I smoked it myself.

07:14I have so much to talk to you about.

07:16Music, food, so many subjects.

07:18I can't wait.

07:19All right.

07:20I'm at your disposable.

07:21I mean disposable.

07:27I'm here with Itzhak Perlman, musician, conductor, teacher.

07:32Comedian, and cook.

07:35Not quite a comedian.

07:36And I have so much to talk to him about.

07:38So in 1958, you were 13 years old, and there was a competition for the Ed Sullivan Show

07:42in Israel.

07:43How did you even know about the competition?

07:45Did you have a TV?

07:46No, no, no, no.

07:47It was, first of all, there was no TV.

07:50At that time, there was nothing.

07:50Yeah, I don't think I had a TV.

07:52There was nothing.

07:52But everybody knew that he was sending emissaries.

07:56He didn't come himself to begin with.

07:58There was a competition in Israel.

08:01And of course, he was the master of the variety show.

08:04So anybody who did anything that was unusual auditioned.

08:09And so I made it to the finals.

08:10And the finals, that's when he himself arrived in Israel.

08:14And so he chose you.

08:15Yeah.

08:15And then I was, I thought, a pretty obvious choice.

08:20I played pretty well, you know, for 13.

08:22I've seen it.

08:23He played pretty well.

08:24The understatement of it.

08:25I was a little chubby.

08:26Yeah.

08:27I was walking with crutches.

08:29So the whole thing was a very nice package for him, I suppose.

08:32But you probably didn't understand where that was going to be the change in your life,

08:36because somebody discovered you.

08:37Well, that was, yeah.

08:38That was a way that, you know, when you're in a small country like Israel, you know,

08:42the dream of everybody is to go, they call it hishtalmud, which is to go and complete yourself abroad.

08:49So it was either Europe or the United States.

08:52So that was a way of getting to the Juilliard School.

08:55And then as a result of the Ed Sullivan show, it took all the artists who were on the show on the tour,

09:01you know, tour in the state, called it the Ed Sullivan Cavalcade of Stars.

09:04We went on a tour.

09:06And then afterwards, I got accepted to Juilliard.

09:09Worked pretty well.

09:10Very nicely.

09:10This all started with a moment that just knocks me out whenever I think of it.

09:14When you were three, you heard on the radio a violin.

09:18Right.

09:18And you decided you want to learn how to play the violin.

09:20At the age of three and a half, I got the fiddle, you know,

09:23I tried to play something and it sounded like nothing.

09:26And so I'm repeating what my parents always told me.

09:30So he threw the violin under the bed and he says, I don't want that.

09:34So then later on at the age of five, first, you know, I was contracted with polio and so on.

09:40So what happened was that that kind of took a little bit of time and then still wanted to play the violin.

09:46So they got me another violin and that it became serious.

09:49And then they got me a teacher.

09:50But you connected with that sound.

09:52Yeah, immediately.

09:53You knew we were three and a half.

09:54Yeah.

09:54You just knew.

09:55Yeah, automatic.

09:56It's automatic.

09:57It's what you hear.

09:58You're just making it real.

10:00Yeah.

10:00In a world where everybody's listening to hip hop and country and rock,

10:04why is it important to still learn about classical music?

10:08Because it's, first of all, classical music has proved to be pretty much durable.

10:15You know, it's number one.

10:17Number two, it is like learning history.

10:20That's where we came from.

10:22The base.

10:22Exactly.

10:23It's like learning how to make a roast chicken so that you can-

10:25The simplest.

10:26The simplest that you can really build on it.

10:28During exams at Julia, for example, kids always, we always ask them to give us an unaccompanied

10:36Bach.

10:37And it's very interesting.

10:38It humbles you.

10:40It's simple, but it's technically difficult, and so on.

10:42And that's the equivalent, I suppose, of a roast chicken.

10:46I think it's probably like making an omelet.

10:49It's the simplest thing because it's probably three eggs and a few ingredients, and it's

10:54the hardest thing to make well.

10:55It's the bonk of cooking.

10:57I agree.

10:57So you've played for presidents, world leaders, and even Billy Joel.

11:02Did you get nervous?

11:03I mean, with Billy Joel, of course, you know, I'm taking part in a little recording of his

11:09called Down Easter Alexa.

11:11If you hear the violin in the background, it's me.

11:14And he is a fantastic artist, so that was a lot of fun.

11:17And for presidents, it's just an honor.

11:20Isn't it wonderful to have something like that, where you just say, wow, you know where

11:24you came from?

11:25Yeah.

11:26And to end up there, it's just you have to take a moment and just say, this is wonderful.

11:30It's very, very nice, but you don't want to get arrogant because of that.

11:34You want to know exactly where you are.

11:37One of the many wonderful things you've done is play the theme song for Schindler's List.

11:41How'd that come about?

11:42Well, it's a nice story.

11:44You know, I get a telephone call from some guy by the name of John Williams.

11:51And he says, Itzhak, it's John.

11:53You know, that's a very good imitation, by the way.

11:56Hello, Itzhak, it's John.

11:57You know, I'm writing the score for this movie, Schindler's List.

12:01Do you know it?

12:01And I said, no, I don't.

12:03And he explained it to me what it was all about.

12:05And he says, and I hear a violin.

12:07Would you do that?

12:09Would you pay for the thing?

12:10And I said, well, let me think about it.

12:14And we hung up.

12:15And I told my wife, Toby, you know, he said, you know, he just called me.

12:19And she says, you said you're going to think about it?

12:23Are you crazy?

12:24You're going to sing, you know, a film made by Steven Spielberg, a score by John Williams.

12:29And you're going to think about it?

12:31I said, well, you know, so the next day, I think, or a couple of days, I called up.

12:35I said, okay, I'll do it.

12:37And the theme from Schindler's List, I play it in every recital that I give.

12:42And that's the only thing, literally, that people say, could you play that?

12:46I mean, it's just like, sounds like my theme song.

12:50You know, it's very simple, but it's, there is poignant.

12:53I love that story.

12:54Yeah.

12:54So what do you look forward to?

12:58Goulash.

13:00I love that answer.

13:01Can I tell you this story?

13:04My mother used to make a dish that we called it the Suez Canal.

13:08And the reason we called it this was a plate full of mashed potatoes.

13:13There would be a thing in the middle, and she would put goulash in the middle with gravy.

13:18And so she would go, would you like a Suez Canal today?

13:21Here we go.

13:23So you're going to show me how to make scrambled eggs and caramelized onions.

13:27I'm going to let you look at it.

13:28I'm not showing you anything.

13:29You're too good for me to show you anything.

13:31I know you, you know what?

13:32I learned from everybody.

13:34Oh, that's good.

13:34I'm going to show you how to make strawberries Romanoff.

13:36I'm looking forward to that.

13:38As long as you don't mix the Romanoff with the scrambled eggs, I think we have a good chance

13:42of something good.

13:44That's a deal.

13:48I'm here with violinist Itzhak Perlman and famous cook, I understand.

13:53Sort of in my own house, I'm famous.

13:55That's good.

13:56Are you making these scrambled eggs with caramelized onions?

13:59Yes.

13:59How good does that sound?

14:00What do you need first?

14:01I need something that is right here.

14:04Okay.

14:04Butter.

14:05Should I turn this on for you?

14:06Yeah, please.

14:07Okay.

14:08The trick is the more butter, the better.

14:10The more butter, the better.

14:11The more butter, the better.

14:12That's my motto.

14:13Yes?

14:13Oh, absolutely.

14:14I want to make sure that the onions are swimming in the butter.

14:18Okay.

14:19Okay, so you might as well put the onions.

14:21Should I do it?

14:22Sure.

14:22I'm your sous chef, right?

14:24Absolutely.

14:24Okay.

14:25That's lots of onions.

14:26So will you tell me a story?

14:28I've heard a little bit about this, but it's unbelievable.

14:31Yeah.

14:31About the missing violin.

14:33Didn't you get a violin stolen sometime?

14:35Yes.

14:36Yes, I did.

14:36What happened?

14:36I was 18.

14:38It was taking part of the competition, the finals.

14:40Yeah.

14:41It was at Carnegie Hall.

14:41And I played, and then I took the violin and put it in my dressing room and went down to

14:48stage level and waiting for the results.

14:51And the results came, and luckily I won.

14:55Luckily.

14:55And then we went up to my room and the fiddle was gone.

14:58And Toby had said, I saw some guy in a raincoat going up and down with a fiddle, and it didn't

15:06occur to me.

15:07What kind of a violin was it?

15:09The violin was a guarneri, which is one of the great fiddles, was on loan for me from

15:14the Juilliard School.

15:15And so he took it, and there was a pawn shop near Carnegie Hall.

15:20He gave it to the pawn shop.

15:21It was in my case with two bows, but the guy looked and said, two bows, okay, I'll give

15:24you 15 bucks.

15:26And so the next day, this thing was in the front page of the New York Times, below the

15:33fold, but still in the front page of the New York Times.

15:36And the pawnbroker looked at it, and he says, I think I have that fiddle.

15:39Oh, that this guarneri had gotten stolen.

15:42Yeah.

15:42So he called the Juilliard School, and then they recovered it.

15:45So it was a one-day affair.

15:47But it was very exciting.

15:48And all's well that ends well.

15:50Yeah, that's right.

15:51Okay, put me to work.

15:52You need eggs?

15:53All right.

15:53I need eggs.

15:54Okay.

15:54Give me about six eggs.

15:55Okay.

15:56I need them to be done.

15:57Oh, you're doing it so beautifully.

15:59Thank you very much.

16:00I have 40 years of experience cracking eggs.

16:03So six, I think, should be fine.

16:05Okay.

16:05Am I beating these, or are you beating them?

16:07No, I want to do something.

16:08You have a special technique?

16:08I want to do something.

16:10I'm not wearing an apron, so I better do it very carefully.

16:14Otherwise, you're going to be wearing eggs.

16:15I'm going to be, yeah.

16:16All right.

16:17So you can hold on to this.

16:18Now, what I need.

16:20What do you need?

16:20Some salt.

16:21Now, let's see.

16:22Let's put this thing.

16:23Okay, you got that?

16:24Are you ready for the big thing?

16:26But I feel like I need a drum roll here.

16:28Maybe a whole orchestra.

16:30All right.

16:31So how about if I slice some bread while you do that?

16:33Absolutely.

16:34But the thing is that it will be ready before you know it.

16:36Okay.

16:37I'm slicing fast.

16:39How's that?

16:39Before you know it.

16:40The beauty about the scrambled eggs is not to overcook it.

16:45Sometimes I take it off the fire and just cook it like that.

16:49Well, that's how the French cook eggs at a very low heat, so that it cooks slowly.

16:53If it cooks too fast, it just gets tough.

16:56That's right.

16:56There's nothing worse than, you know, sometimes you go to a hotel and they give you a whole

17:00thing of eggs.

17:01Yeah.

17:02And they're just like hard as a rock.

17:04Rubbery.

17:05You can go and play tennis on the eggs.

17:07They bounce beautifully.

17:09I think we're ready.

17:10That's fabulous.

17:11Do you believe this?

17:12We're ready.

17:12Let's see if the toast is ready.

17:13Yeah.

17:14And the toast is ready, too.

17:15Yeah.

17:15Okay.

17:16So we're ready for this.

17:18Oh, do you want to put it?

17:18Oh, you want to put it next to the bread.

17:20Next to the bread.

17:20That looks gorgeous.

17:24And so easy to do.

17:25Yeah.

17:26Especially if you have a famous violin.

17:28Exactly.

17:31Let's see.

17:31Is it any good?

17:33Pretty good.

17:34It's pretty good.

17:35It's fabulous.

17:37And it's so simple.

17:38It's butter, onions, and eggs.

17:39And this goes well with matcha or with bread.

17:43Or with bread.

17:44I think it's just great on its own.

17:45Oh, my God.

17:47It's just perfect.

17:49And now I'm going to return the favor.

17:50Yeah.

17:51I'm going to make you strawberries Romanoff.

17:53But they're never going to be as good as this eggs.

17:55Oh, of course.

17:55They will not taste the same.

17:58I hope.

17:59I hope not.

18:04It's actually going to be how to make his scrambled eggs with caramelized onions, which

18:08are so good.

18:09So in return, I'm making strawberries Romanoff for him.

18:12I can't wait.

18:13I'm going to show you how good.

18:14It's really simple.

18:15So we're cutting up strawberries.

18:17You know, the funny thing about strawberries Romanoff is it sounds like it's from, like,

18:20the Russian czars, doesn't it?

18:22It turns out there was a guy in Hollywood that had a restaurant.

18:25He called himself Prince Romanoff.

18:28I don't think he was anywhere.

18:29He was from New Jersey or something.

18:30I think he was probably from New Jersey.

18:31And he used to make this, but it's still delicious.

18:34I need orange juice right there.

18:36Pour it right in.

18:37Pour it.

18:37Orange juice right there.

18:38Orange right in.

18:39Oops.

18:39And if you want to go crazy, you can always use orange liqueur, but we'll use orange juice.

18:43And then a little bit of sugar.

18:45How much?

18:46Just, it's a quarter of a cup.

18:47The whole thing?

18:48Whole thing.

18:49Oh, right.

18:49Right in.

18:51Voila.

18:52Just, I'm going to mix it up like this.

18:55And then I let it marinate.

18:57Okay.

18:57So, next is the topping.

18:59So, first I'm going to make sour cream, brown sugar, and a little vanilla.

19:04This is the Perlman method of measuring.

19:06Yeah, yeah, yeah.

19:06Yes, absolutely.

19:07Okay, good.

19:08So, that's heavy cream that I whipped with confectioner of sugar.

19:12You want to send it over here?

19:13Oh, absolutely.

19:14And then what I'm going to do is, because it's not rich enough, I'm going to put the sour cream

19:18mixture into the heavy cream and mix it.

19:21And fold it in.

19:22And fold it in.

19:22And fold it in, yes.

19:24Oh, you knew.

19:25Okay, I'm going to fold it.

19:25Do you want to fold it in?

19:26Sure, I'll have to fold it in.

19:27Okay.

19:28And so, doesn't that look good?

19:30Oh.

19:30It smells just a little bit.

19:31You know, forget the strawberry.

19:32I'm just going to eat this whole thing.

19:35That's the highest compliment.

19:36Oh.

19:37It's just perfect.

19:38Yeah.

19:38So, I like to put it in martini glasses.

19:41Oh, really?

19:42How's that?

19:43What's your favorite dessert, besides Starbuckers Romanoff?

19:47Seven-layer cake.

19:48Oh, really?

19:49Oh, good.

19:50Or some of my daughter's cakes.

19:52They're very good.

19:52Oh, your daughter makes great cakes, doesn't she?

19:54Yeah, I like a simple cake.

19:55I like yellow cake.

19:56I like pound cake.

19:57Yeah, pound cake with white, with milk chocolate icing.

20:01Ooh.

20:02You know, I like that.

20:03Okay, I'm just going to put a dollop on each dessert.

20:06A dollop.

20:07A dollop.

20:08That's an exact, exact amount.

20:10I like a dollop.

20:11See if I can do the perfect dollop for you.

20:14You know, there's a bar to...

20:15You know, perfection here.

20:16It's called volume.

20:18How's that?

20:19Oh, that looks phenomenal.

20:20Does that look like a good dollop for you?

20:22Oh, yeah.

20:24Gentlemen, start your engines.

20:26Oh, my God.

20:28All right.

20:29I hope you love it.

20:30I will.

20:35I'm not saying anything because I'm too busy.

20:37I'm holding my breath.

20:37I'm so busy enjoying it.

20:39Oh, my God.

20:40I would say that's a compliment.

20:42It's like a concert.

20:43You know, it's a one-time experience.

20:45I think we need to rename this after my favorite prince,

20:48Strawberries Perlman.

20:50How's that?

20:51I think it's a great idea.

20:52That's it.

20:53I'm so glad.

20:54Absolutely a great idea.

20:56No, this is absolutely wonderful.

20:58Cheers.

20:59Thank you very much.

21:00Well, thanks, everyone.

21:02Cheers.

21:02You know, I was with you.

Category

Transcript

Be the first to comment

Recommended