- 10 hours ago
- #theforsytesaga
- #quartet
- #bethfreed25
#theforsytesaga #quartet #bethfreed25 https://dailymotion.com/bethfreed25
Jacques dressed in a toga? For the Julia's Caesar Salad, of course! This show has a salad for everyone, from a simple mixed green salad with a garlic vinaigrette, to classic Caesar and Nicoise (with fresh seared tuna) Salads. How about some Potato Salad? Well, Julia and Jacques prepare two: an American style potato salad with home made mayonnaise, and its tart French cousin.
Jacques dressed in a toga? For the Julia's Caesar Salad, of course! This show has a salad for everyone, from a simple mixed green salad with a garlic vinaigrette, to classic Caesar and Nicoise (with fresh seared tuna) Salads. How about some Potato Salad? Well, Julia and Jacques prepare two: an American style potato salad with home made mayonnaise, and its tart French cousin.
Category
🎥
Short filmTranscript
00:03Why, Jacques, what a wonderful costume. Why?
00:07Because I have all the ingredients for a Julius Caesar salad.
00:11It's not Julius Caesar salad.
00:14It's not.
00:15Caesar salad Julius version.
00:18And we're going to do other things, are we?
00:20Yes, we're going to do a whole array of different salads for you.
00:23Good. Let's get going.
00:31Good.
00:39Good.
00:40Good.
00:41Good.
00:46Good.
00:52Good.
00:52Good.
00:53Good.
00:53Good.
00:54Good.
00:54Good.
00:54Good.
00:55Good.
00:55Good.
00:56Good.
00:56Good.
00:57Good.
00:58Good.
00:58Good.
01:01Happy cooking.
01:03Bon appétit.
01:22We're going to start out with a perfectly plain green salad.
01:27Maybe one of the best things of all.
01:29I agree entirely with you.
01:31It used to be that 20 years ago in the supermarket, there was two salad, ramen and iceberg.
01:36Now, you cannot go to a restaurant until you get like 15 types of grain, right?
01:41Yes, which they mix all up.
01:42But we're doing minimalist cooking here, one salad.
01:45And this is the Boston lettuce, I think one of the best.
01:48The first thing that I do, removing a couple of the leaves if they are really wilted from the outside.
01:52You can keep that for soup.
01:55And then, I remove the core of it and this, frankly, I usually chop it and put it in my
02:04salad, you know?
02:05So, I slice it.
02:08Don't waste a thing.
02:09That's very cross-saying.
02:11Now, on the other side, at the first layer, you remove the top, which is a bit tough, and on
02:17each side of the rib.
02:18I mean, what you have left here is basically each side of the rib and that part, which is tougher,
02:25you know, you remove and the rib.
02:27You do that for the first layer, which is a bit tougher, you know?
02:32And not many people, I think, understand a good salad.
02:37People don't really know how to prepare it properly and get it bruised.
02:41You have to be French to know, unless you're taught by a real Frenchman.
02:47That makes sense.
02:48It makes sense.
02:49Now, at the second layer or two, again, I remove a little bit of those.
02:54And now, I can cut in the middle of the rib, you know?
02:59Now, it's more tender.
03:00When you go around this way and so forth, and very often, actually, we keep the heart of the salad
03:08to be served in a different way.
03:11In fact, maybe I'll keep this one.
03:12Yes, why not?
03:13Here, we can use it, maybe some other way.
03:15During the teens and the 20s, people didn't eat salads, I think.
03:19Only sissies ate salads, or French people.
03:23Yes.
03:24So, you mix it gently in there, the sand or dirt fall to the bottom, and then you have to
03:29lift it up gently from the water,
03:31because if you pour it into a colander, every dirt goes back into the salad.
03:36In addition, people will take the salad and kind of squeeze it, but you cannot there, it gets wilted, you
03:41know?
03:41So, gently, you have to grab it out of the water.
03:45Now, there is some sand in the bottom here.
03:48This, of course, is the bottom of my spinner, which we put here.
03:53Those are great.
03:54This is a very modern spinner.
03:56Yeah, it really removes everything.
03:59You know, and this, can you imagine, that's still very fast here.
04:04And then, there is a break here.
04:07Isn't that great?
04:09So, here, you can see that that salad is really dry.
04:12You can also see, out of that salad, I remove, like, four or five tablespoons of water.
04:17If you don't do it properly, then that's going to dilute your dressing, and your salad is dead.
04:23So, are we doing a simple dressing?
04:26We're going to do a simple dressing.
04:28I want to put a little bit of chopped scallions, even in the most simple dressings.
04:33I'm not going to put any garlic in this.
04:36No garlic?
04:37Well, we can have it if we want.
04:39A standard dressing, without garlic.
04:42You want a little bit of, uh, that much?
04:43A little bit of mustard, yep.
04:45Okay.
04:45That's to be a standard.
04:47And then a bit of lemon juice and salt.
04:51My standard dressing is slightly different.
04:53Garlic, red wine, vinegar.
04:56You want some more?
04:58Well, that's fine.
04:59Good.
05:00That's a good dressing, too.
05:01What oil do you want?
05:02I want an excellent olive oil.
05:05We have one here.
05:06Just a little bit.
05:09You like herbs in yours?
05:12Yes.
05:12Like a little tarragon?
05:13Depending during the summer, of course.
05:15When there is a lot of herb in the garden, I put herb all over the place.
05:18We can use some black pepper.
05:20Black pepper is the best.
05:22Today's all right.
05:23Okay.
05:25So the salad has to be cleaned properly.
05:27It has to be washed properly.
05:29And it has to be drained without bruising it.
05:32And it has to be cool, but not ice cold.
05:36And very important, you have to have the right amount of dressing.
05:39Not too much, but enough.
05:40And it has to be tossed just before you use it.
05:43And I hate it when people put salad on a plate, and then they pour dressing over it,
05:48and you want all the leaves coated with the dressing.
05:51Exactly.
05:52So you toss it in a large, large bowl, even larger than that.
05:56Then you put it into your serving bowl.
05:58And we can put, you want a little bit of tarragon on top of it?
06:01This is a beautiful salad.
06:03Just like this, just simple, nice Boston lettuce.
06:06Mmm, that looks very nice.
06:08Yes.
06:09I'll just eat one of those.
06:10And you see those pieces here?
06:12Mmm-hmm.
06:14And that's good.
06:15Well, that's all there is.
06:17You could sprinkle a little parsley and tarragon.
06:20Churvet would be very good, too.
06:23You put that on just at the last minute.
06:27Green on green.
06:28And then you'd serve it at once, really.
06:30And some people say that the dressing should be made with a wooden spoon.
06:35Deborah, what do you think of this?
06:37I think it makes less noise.
06:39Yes, that's true.
06:48Now we're going to do the famous Caesar salad.
06:51This came into being in the 1920s.
06:55And I remember I was about eight or nine years old.
06:59And my family, who always seemed terribly elderly to me,
07:03they were probably around 20, 30.
07:05We all went down to Tijuana,
07:08just north of the border between California and Mexico.
07:14And we went to Caesar's restaurant
07:16and saw him making the salad.
07:18It was very...
07:20Oh, it was written up,
07:21because at that point people weren't really eating salads.
07:24So it was a very exciting moment for them, certainly.
07:28And we're going to do the real one today?
07:30We're going to do the real one today.
07:31Okay.
07:33We have to get the various things we need,
07:35which we need some garlic croutons.
07:38Would you make me a little mashed garlic and salt?
07:41And then I'll mix it with a bit of...
07:42And it's always done with a romaine lettuce, right?
07:45Always romaine, yep.
07:46Yes, so.
07:52This, a little more.
07:54And there's a little salt in it, and then...
07:57A bit of salt in it.
07:58The salt will abraise it.
08:01And then mash it down with a bit of olive oil.
08:05Can you do that directly in the bowl,
08:07or do we have to mess up the table?
08:09Because we don't want the garlic right in the salad,
08:11so it's going to go...
08:13It's going to go here.
08:14You don't want the dressing in the salad?
08:16I don't want the garlic in the salad.
08:18After all that work?
08:19After all that work,
08:20but we're going to get the essence of it.
08:22Okay.
08:23I'll put a little bit more,
08:25and we'll stir it about,
08:26and then that's going to go into this little frying pan,
08:31and we're going to saute the croutons.
08:34Oh, this is the way to have done?
08:36I see that.
08:37Now we're going to strain that into there,
08:39and press the juice out of the garlic.
08:42Okay.
08:44We press the juice out of the garlic.
08:46This was the idea was that people were going to bite into pieces of garlic.
08:51But it's such a puree of garlic.
08:54That's fine.
08:54That's perfect.
08:55So here, you see the bottom part here?
08:58No, no.
08:59Next?
09:00Next.
09:02Now we're going to saute the croutons in this,
09:05so they're just gently flavored with olive oil.
09:09So those croutons,
09:10we put a little bit of melted butter on dice of bread,
09:14toss it gently,
09:15and then put it on that tray in the oven
09:18until they brown nicely like this.
09:21Okay, so this is the base.
09:22Now we can take our hearts of romaine.
09:24You would remove a little bit of the green here.
09:28Then you take all the outer leaves out.
09:30We just want the hearts.
09:32Oh, you just want the white part.
09:34Yeah.
09:35Yes, we have beautiful hearts in the center here.
09:37Yeah.
09:39All of this goes in there?
09:41Mm-hmm.
09:41And those have been washed, of course,
09:43removed from the water.
09:44Those have washed and ready.
09:44And properly drained again.
09:46And all ready.
09:47Now we're going to toss this with this delicious olive oil.
09:52Okay.
09:52And a bit of salt.
09:53We're going to toss it?
09:54Yes.
09:55Please.
09:56This is a nice green virgin oil.
09:58I can see the color.
09:59That's a lovely oil.
10:00Yes.
10:00And I want a bit of lemon in it.
10:03We can put the lemon juice right through our...
10:06Okay.
10:08That's about it.
10:10Now, did we put the salt in yet?
10:12A little bit.
10:12I put a little bit of salt.
10:14A little bit more.
10:14Okay.
10:16This way.
10:17And interestingly enough, because I had a long talk with Rosa Cardini, who was Caesar's daughter.
10:23Oh, yes.
10:23And she said they'd never had any anchovies in it.
10:26Never?
10:27So do you want some anchovies?
10:28No, because she never did it.
10:31And the surprising thing was he had an egg in it.
10:34It's a one-minute egg.
10:36But this was to give a creaminess to the dressing.
10:39A little pepper can go in now.
10:41Okay.
10:41White?
10:42You can put it in black.
10:43Black?
10:43Good.
10:44Good.
10:44That is exactly one minute.
10:49Now.
10:50Now, what happened?
10:52This goes in.
10:54That's hot, but okay.
11:00Can you toss it in?
11:02Yes.
11:03If you don't want to use the egg, you could use just about a teaspoon of mayonnaise.
11:09And now we're going to have some cheese on it.
11:13Freshly grated parmesan cheese of a good quality.
11:16This is a parmigiano.
11:18Reggiano, right?
11:19Yeah.
11:23Then in go the croutons, and then we eat it.
11:26Here come the eggshell.
11:27Well, that's good for you.
11:28Calcium.
11:31But it shows people we use fresh eggs.
11:33And this on the table.
11:35That's beautiful.
11:36I think with using eggs, be very careful where you buy them.
11:40Make sure that they're always refrigerated.
11:42They should be hot out of the hand into the refrigerator.
11:46Then you keep them refrigerated all the time.
11:49You don't let them sit around.
11:50Any herbs in it?
11:51No.
11:52No herbs?
11:53No toss anymore.
11:54Not? Okay.
11:55Now we eat it.
11:56That's it.
11:57Now we go in the pan and we take the salad.
12:03I have to say, it's very good.
12:04It's a very simple salad, really.
12:07You don't want herbs and anchovies and things like that.
12:10You can always do it with the anchovy, but that's quite good.
12:13Well, you've adulterated it.
12:16Why do that?
12:16Some people like that.
12:18I think that's an awfully nice salad.
12:20It's delicious.
12:21Very simple.
12:22Well, are we finishing the bowl of salad, or are we moving to another salad?
12:26Now we're going to do several other ones.
12:29Yes.
12:29We're going to do potato salad on a classic salad niçoise.
12:35Now we're going to do an American-type potato salad.
12:39I used Yukon Golds here, or new red potatoes, and they've just been boiled until they're just
12:46tendered through, but you don't want them overcooked, and I've just cut them up.
12:51And then we're going to add various things to it, some chopped onion, and I have some chopped celery.
12:59This has got very much according to your taste.
13:03And then, Jack, would you crumble some bacon there and chop it up fine?
13:08This is beautifully cooked, yes.
13:09With pleasure.
13:11All of it?
13:13Yes, I think so.
13:14And then if you're going to add hard-boiled eggs, which I think are often in the list in the
13:18salad, get one of these egg slicers and put it two ways.
13:25I'll open it for you.
13:28And you put it the other way, right?
13:29The other way.
13:32And it does a perfect chop-take for an egg salad, you know?
13:37That's great.
13:38And then we have some chopped chives.
13:41Chives, of course.
13:43Little chives, they're always nice with it.
13:45Sure, I put a little chives in.
13:47I don't want too many, I think that's about enough, that's fine.
13:49Are you putting...
13:50And we need one...
13:52One pickle?
13:52I think one dill pickle.
13:54Oh, and...
13:55Some people like...
13:56Coarsely chopped?
13:57Sweet pickle.
13:58Oh, fairly fine, I think.
14:04It could be either sweet or dill, whichever you prefer.
14:07And are you ever going to put mayonnaise in there?
14:10I am.
14:11Okay.
14:12Here's our mayonnaise.
14:14And you could, rather than...
14:16Are you giving me more?
14:17You could put in sour cream here.
14:22You don't want too much mayonnaise.
14:25Here is your salt.
14:26And we put some white pepper in there.
14:32Good.
14:34And you want, as opposed to toss it gently enough, you want to put all your seasoning before you
14:39toss it, because if you keep tossing between each of the seasoning, then you'll end up with
14:43a puree of potato.
15:12Which we don't want.
15:14potato salad in the supermarket, which years ago you couldn't get any of those varieties of salad.
15:19That looks good.
15:20This is every people's food, you know, potato salad.
15:23Yeah, potato salad is one of the favorites.
15:27Yeah.
15:28That looks great.
15:31That would be a serving for one.
15:33One.
15:35One.
15:36One.
15:38One.
15:39One.
16:07One.
16:10One.
16:14One.
16:15One.
16:15One.
16:15One.
16:17One.
16:19One.
16:20One.
16:21One.
16:21One.
16:22One.
16:25One.
16:26One.
16:29One.
16:39And you have a vinaigrette ready in your refrigerator, you know.
16:44So we're ready with this. That was fast enough.
16:46Good.
16:47So, in our salad niçois, the classic, what are we going to have?
16:51We're going to have red onion.
16:53You want to give me the green pepper there?
16:55Yeah.
16:56And maybe the green pepper, if you put it in there, it's a good idea to peel it.
17:00And if you have a good vegetable peeler, you start this way, then you peel it all around.
17:06Now, as you can see, there is some area that the vegetable peeler doesn't get into.
17:13Like here, where there is a pleated end, you know.
17:17They are much better this way.
17:19So what you do after you have done that, you cut it in the pleat here to separate it this
17:26way.
17:28So that now, when you have your fourth side, you can clean up the side here with your vegetable peeler.
17:40So they've been sliced on all sides.
17:41Do you want to slice those?
17:42Mm-hmm.
17:43Okay.
17:44Do you want them crossways or won't they?
17:46No, just the way you want, doesn't matter.
17:47I'll go crossways.
17:52Much more digestible if you do them this way, you know.
17:56I'm going to put a bit of red onion.
17:59And I want to slice it thin like this.
18:05Okay.
18:06To kind of separate it, you know, to do maybe a little pile of red onion.
18:10This is going to be really a composed salad.
18:13A composed salad, exactly.
18:14Rather than a disoise.
18:15So shall we arrange this around?
18:17All right.
18:18We mix our tomato here.
18:19Mm-hmm.
18:20Some tiny yellow tomato and red one, you know, which are really beautiful.
18:25We have the green beans, and I think that they should be seasoned first.
18:30Where is your dressing?
18:31Here it is.
18:32The vinaigrette is it, but I'm going to put vinaigrette on the whole thing.
18:35I really like doing them separately because then you're sure that everything is properly seasoned.
18:43There are the beans, nicely done.
18:46Well, we have your spring beans here, maybe, here and there.
18:51What do you think?
18:52Mm-hmm.
18:53Should we use several types of olives?
18:54Just some green and some black, I think.
18:57I mean, this is really country, Mediterranean type of thing.
19:02You can use basically anything you want.
19:04We want the eight-speed eggs.
19:06Okay.
19:07Two of them have.
19:08I like putting a little...
19:10A little bit of mayonnaise on top?
19:12A little mayonnaise.
19:13Okay.
19:13How about the anchovy filet?
19:15I think the anchovies across them is very nice.
19:18So I'm going to use first the oil of the anchovy filet here.
19:22This is a whole can of the spoon.
19:24If some people who don't like anchovies, it's too bad.
19:28Don't put it on.
19:30I'll put them across like this.
19:31Yes, I think that's nice.
19:33As you can see, you can really be imaginative there and create your own salad in one way or the
19:39other.
19:40And the last one.
19:41That's good.
19:42We should spread this out.
19:43There's a little discussion about tuna fish because of the people that are so afraid of fat and oil.
19:49Well, they have influenced the tuna fish people so that we have tuna packed in water.
19:55It doesn't have nearly the proper taste that tuna packed in oil.
19:59A three-ounce can of water packed has about three grams less of oil.
20:07So why ruin the tuna fish just with that tiny amount?
20:11So I'm putting the vinaigrette all around on it.
20:14And this is beautiful tuna fish.
20:16Can you undo that and put it right in there?
20:19I think we put it right in the center here.
20:21The south of France, of course, basil.
20:23We cannot forget the basil.
20:25So maybe we put a little bunch of basil in the center here.
20:29That's nice.
20:30I'm done.
20:31Well, that's a beautiful salad.
20:32And this is a real, I don't know if it's a real salad niçoise, but it's a good one.
20:36Our version of the salad niçoise, which is the best.
20:41Another version is, of course, to do it.
20:43Often young chefs in modern cooking are going to do that with fresh tuna.
20:47So we could do one portion of this, saute.
20:51And, you know, I could saute my tuna with a little bit of vinaigrette here.
20:54Yes, that would be nice.
20:56You know, a bit different.
20:59And cut the tuna so this way.
21:04I think I'll cook it in fairly large pieces like this.
21:07I mean, thin, but fairly long.
21:11I'm going to put a little bit of salt here.
21:14And in my warm vinaigrette here, I'm going to saute that tuna.
21:19This is raw tuna.
21:21This is raw tuna.
21:22And it's going to saute very, very fast.
21:24You know, 30 seconds on each side.
21:26So there, we're going to put some scallion, maybe a little bit of potato,
21:30some red onion, some basil.
21:34Olive.
21:36Then I saute it.
21:40Pyrotechnic cooking.
21:41Tuna flambé.
21:43Tuna flambé.
21:44And by the time the heat of the pan itself, I shut that off.
21:49By the time I finish my salad, it's going to be ready.
21:52So we put maybe half a tomato in there.
21:58A large tomato or a few small ones.
22:00This is a large luncheon salad.
22:03Yes.
22:04And one egg, maybe one egg or two eggs.
22:07I think one egg because I'd like one left for myself.
22:10Oh, good.
22:10So here we are.
22:12So this is a nice mixture, too, to do an individual one.
22:15And we have our kind of standard vinaigrette here.
22:19Maybe a bit of cracked paper on top.
22:22Mm-hmm.
22:23But in addition to that, I think I'm going to put a little bit of that salad,
22:29which they call the mezclin salad, you know, the mixture of different type of green that
22:33you now get in most market.
22:36So here I have, nice and fresh.
22:40You toss it at the last moment.
22:43And this is a big luncheon salad, as you say.
22:47That's nice.
22:49Yes.
22:50I could have that for lunch.
22:51Oh, very nicely.
22:53And now, prepare our fresh tuna here.
22:57We'll put it on top of it, you know, this way.
23:03That's a hefty salad.
23:05Yes.
23:06Well, that's going to be your whole lunch.
23:08That's not too bad.
23:09It was great fun cooking salad with you.
23:11We're going to do it again.
23:12We've done lots of salads together.
23:14Lots of salads.
23:15And I hope you got some new ideas.
23:17Yes.
23:17Bon appétit.
23:18And happy cooking.
23:21Good cooking salad with you.
23:23Great.
Comments