00:00It's so sick and twisted, the like immediate joy. You're like, wow. So, wow,
00:06and I forgot we have leeks in the oven!
00:15Hi Vogue, I'm Gracie Abrams and today I am gonna make French braised leeks and
00:21an extra dirty gin martini. Woo! This is thrilling. This is thrilling. I am making
00:28this dish by Corey Larkin. I figured comfort drink, comfort dish would be nice to do today.
00:36Should I just get into it? I'm just gonna get, I'm just gonna get into it. When tour ended,
00:41it was the first time in a long time that I had access to a kitchen again and that was
00:48a big deal
00:49because I, I've always loved to cook. I don't know, it just puts me in like a meditative state,
00:53I would say. Comfort meals, kind of like as I was in the studio making this record, became very
01:02important. It was, you know, like winter in London and this was delicious and warm and cozy. It is
01:11hard to multitask. Hysterical. Should I ever explain what I'm doing? How do people do it? Now all of a
01:16sudden I'm like, shit. I feel like during COVID that was like a big shift for me. Like I, I
01:24was cooking for
01:25my family like every, every night pretty much. Um, and really loved the practice of it.
01:32Okay. Ingredients are leeks, heavy cream, white wine, butter, anchovies, tarragon, thyme,
01:42salt, pepper. I think that's it. It's lemon, lemon zest, lemon zest. And then that goes over
01:53toasted, charred bread, sourdough bread. I'm gonna set these down to the side. I'll be right back.
02:01Okay. The anxiety is like cooking in front of others. Are we addressing that? It's a different
02:07thing. I've never done, I've never done this before. And I hope, I hope y'all are liking it.
02:13Growing up, my mom on weekends, sometimes she would make like a special version of an omelet,
02:20which meant that she would put like goat's cheese in the omelet and top it with thyme.
02:24And I remember just feeling like that was the height of adulthood, like knowing to put
02:31thyme on your eggs. I should start making that in my adult life probably. Oh, Jesus. Hello.
02:39It's just pot sizzling. I'm just taking it off the heat as to not burn it. You know when sometimes
02:44you become conscious of what you're doing and you're like, have I ever used my arms before?
02:48Do you know what I'm saying? That's happening to me. I hope you, I hope you can tell. Shooting the
02:53cover
02:54of American Vogue was such a trip and I think like the thing that I appreciated so much about the
02:59day
02:59was like it was a great group of people. Larissa, who shot it, it was also her first time doing
03:05American Vogue. It was just special and to like shoot at that insane museum that's not open yet and to
03:12be kind of like on the roof at sunset overlooking the city, I can't really wrap my head around the
03:18fact that it happened even though it did and it's over and I've got to be there for it. It
03:23feels like
03:23it's been a second since I've had like that hat on where I've like talked about myself or new music.
03:31I get nervous. I get nervous. I just do. But it's really easy to talk about what the process of
03:39making
03:40this album was like because I felt like I was able to be really present for it. We weren't touring.
03:46I worked with Aaron Desner on this record again who's one of my closest friends and he's taught me
03:51that there's really something to be said for a big pivot isn't always necessary. There's like
03:57something really beautiful about kind of mining deeper your your kind of like inherent sound and
04:05calling. We're at a great spot. Basically, I don't know if you can. Is there a camera? No. Can you
04:10see?
04:10It should look a bit like this. Oh yeah, yeah, yeah. Let me show you. You want it to look
04:16something like
04:17this. Woo! Great. That's what we're looking for. This is done. I'm gonna put it off the side and get
04:23my clean leeks. All right, this is gonna go off. Nope. I'm gonna, this isn't my kitchen. I'm gonna leave
04:30that.
04:36Jess, who's a genius, who says she doesn't want to be on camera, would eat food stylist and chef
04:42extraordinaire? How would you like to be referred to as wizard? Culinary wizard? Producer, genius,
04:52brightest smile I've ever seen. Put all these leeks on this trick. I'm gonna use my fingers for this.
04:58We just butter the, oh, so soft. Jess, soft butter. I'm gonna just work all of this, not all of
05:07it,
05:07but that's probably enough into the dish. So much. Like, not really, like, inspiring anyone to come over
05:16and, like, eat my food. Okay, now I'm gonna tuck all of the leeks into this dish. I think what
05:24I
05:24appreciate so much about touring in the way that we've been lucky enough to over the past couple years
05:30is it's taken us to so many nuts places and we try to go and eat out as much as
05:36possible or, like,
05:38fans who are so sweet, like, often will bring a bag of, like, local snacks or, you know, candies and
05:46so
05:46we're blessed with generous, uh, listeners who, you know, like to spread the good word. I'm also now
05:53dotting this with butter if you can believe. Oh, I have to do the tarot on first. You just put
05:57it on top,
05:58like a little blanket. It's pretty inspiring to have the opportunity to have a window into the
06:04way that people eat. I don't know. I think it's beautiful. Music does something similar,
06:10but when you get to sit around a table with strangers and people you love, it's a special
06:15feeling. So, okay, now returning to this. I'm doing this in a terrible order. Now I'm pouring our
06:23saucy wine mixture all over. Wait, no, I forgot one other step. Three bay leaves and you're going to
06:32want to tuck them in. I kind of should have done that sooner, but that's life. Now mixture. Wow. Okay,
06:42and the most magical thing happens because as these cook down, they soak up all the liquid
06:49and it's just really the best tasting thing of all time. You put it in the oven twice. So,
06:55first time at 325 for like 35, 40 minutes covered like this and that protects them from getting too crisp
07:08and burned. And then take the tin foil off, pop it back in at 400 for like another 30-ish.
07:17I don't
07:17think I've ever kept these in for like the full cook time because I'm, the house just smells,
07:24everything smells good. And then you've maybe had your martini at that point. So anything's possible.
07:32I'm going to pop this in the oven and then I'm going to come make a really dirty, filthy martini.
07:40I love an extra dirty gin martini. It makes me feel alive and well. And the ingredients we're using
07:48vermouth, gin, olive brine, shaker, ice, olives, and these are chilled glasses. Shout out Jess,
07:57yet again. Shout out Jess all day. My favorite martini memories are like at home with friends. When
08:07they taste as bad as I'm sure mine do, but I do love them. I'm making two, so I'm doing
08:12one.
08:15The first, this is such a mess. Just thank you. I know we made a couple of them the same
08:20week
08:20that we did. That's so true. There were like three or four songs that ended up coming that week as
08:28well
08:28that are on this album, but I didn't know, you know, what was what really, but we just,
08:32they were special and so they lasted. And what I appreciate about this album
08:37is that it feels like we just decided to dig deeper and kind of implementing all of the lessons
08:45that I've been lucky enough to learn over the past few years being on the road.
08:49Okay. This is on take. I'm like, don't look at you.
08:54There's the like beautiful way that like super sexy bartenders can do it. Not me. Getting it really cold.
09:01I have some harm for those who practice. All right. Somatically, this album to me feels like
09:12an extent. Wait, let me just, can I taste this first? Just a little quick. I just want to make
09:17sure.
09:22It's noon. Can people know that? It's literally lunchtime. This is heaven. Okay. My
09:30feeling about this album is that what it explores is really that like what it is to be in your
09:3620s.
09:37I feel like it encapsulates that in between time quite well for me at least. So my problem with how
09:46the martinis are looking is that like normally when I make them, they're like foggy. So just again,
09:52look away. I know this is not right. I know this isn't right. Don't look. More brine. More brine.
10:00I like it to taste like the ocean. The ocean. I like it to taste like the ocean. Like,
10:06you know, if you're ever like in the ocean, you accidentally swallow water. Amazing.
10:12Guys, I just heard a day. That must be the leaks in the oven. I'm so happy. I'm going to
10:18take this
10:19and I'm going to go check on them. How about that? I'm going to come in. I have had some
10:27martini.
10:29Now we're ready to eat. I'm so excited. This is so thrilling. Just thank you all for having me.
10:36This is such a joy. Okay. So should I point them to camera? Check it. Leak action. This is my
10:43vessel.
10:45Like really just, I can dish it. I can dish it. Can I dish it? Can I dish it? Okay.
10:51So I like to tear
10:52some bread. I'm so happy. It's like the best day ever. I flip the table. It's so good. It's so
11:07good.
11:08Wait. Wow. Wash it down. I can't believe this day. What else to say? I'm quite distracted by how
11:16delicious this is and like, I want everyone to eat it. Sam, do you want to try the leeks? Everyone
11:22should come try the leeks. We can even bring it. Yes. Let's bring it in here, girl. This was
11:26seriously one of the best days ever. It's not insane. Shout out Jess. Jess, do you want to come on?
11:32Oh, she's coming. Wait, it's incredible. 10 out of 10. Wow.
11:39Jess alert. Have you ever been on this before?
11:46We need a Vogue kitchen. Cheers. Do you want to sit? Yeah. What a joy. Okay. Bye Jess. Bye.
11:56But goodbye. I don't know. I don't want to leave. This is my house. Um, no, goodbye Vogue. Crumbs down
12:02my shirt.
12:03Um, I'm like, I think I have leeks in my teeth. You know, perfectly to say goodbye.
12:08They'll never ask me that. Like, get hammered at work. So fun. Love you.
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