In Julia's Kitchen With Master Chefs; 131; Daniel Boulud And Gordon Hamersley

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Welcome to my house and to my kitchen and do another Helen merry adventure with two of America's master chefs touch a green in my kitchen with chef and owner of the restaurant Daniel in New York City and Gurgaon recently chef owner of this program made possible by Gallo Sonoma introducing a new premium Chardonnay from Ernest and Julio Gallo Sonoma Shar ne by Farberware creators of Farberware millennium never stick stainless steel cookware for every shot of a women never stick stainless steel cooked. By the Corporation for Public Broadcasting and bi annual financial support from viewers like you. Chef then no one's going to start out with the perfect

piece to garnish with rosemary and bacon. Look at all these peas are you going to start this weekend for a can of peas. We're going to stop with the bacon for the slab bacon. So if you can get slob we can get six lies and get the bacon in big cubes at that house. Yes it's fine. You know when you get home from ever you know OK you know you already have some you have already some cooking so you want to render the fat and then drain the five out of the bacon. Out of the pot. It's quite a bit of fun but a well yes because it gives a nice flavor that it gives the flavor of the fight and is of course sort of the fad will congeal into the soup as well as very important too. Remember the part of the bacon once is was then put a little bit of olive

oil you would like to end it with. Yes and the only one will help for the sweating of the leeks celery and onion we're going to go into the soup. The next that we're going to start with the shopping of the legs goes up pretty big sometimes becomes more a bigger. What's important is then they don't have the wood inside and those are very tender and you have to wash them very careful. Yes very much so they gets bullied. The best is to split them in four. Like this is almost like an umbrella. And then we wash them into a bath water bath room or soak them in all the sand out get the sand out and then drain. Here's leaks we've been already prewashed. Get them in

there Mansingh don't have to be precisely of that size but small enough so they don't sweat well. And sort of these guys. The the good part. We have enough leagues here. And the quantity I would say between the leagues the onion and the celery will be normally Well the one third of those ingredients for your total peas and The Onion. I'm using sweet onions so those are all fresh from the market. Google onion but we can use also if they are in these bigger or stallion. One of those will go well. I will be danged up again. Yes I've so they got the road but that is it.

And here again the fact that I was going to sweat and that's what we're doing well. I don't have to worry about that. Precisely is it. You know that just about same thing. But it's always better to do it with a knife. Oh it's awful to chop an onion with with the processing and also I mean I don't or I absolutely don't and it will really ruin the suit. And I'm going to add the onion and the knowledge you know all of the idea. And it's very important. He sweated and then becomes very very stark and the sugar is coming out of the onion of the leagues you're going to put some celery. That's a good way of doing the celery just keeping it from you know bust and that makes

us want to know you very much up there so hard you have a girl. And that's the we're going to add the rosemary now after that which is fresh was my I love the flavor. Well wrong. Yeah we learned the horns then on the inside. This way you often visit been sweating now for about seven to ten minutes and that's but thank you is nice and so are we going to start to add the peas into it. Had to snow. Yeah and I swear don't sweat it but the peas into the soup. The sugar snaps when

we are that we really should be regular people. I'm sort of isolated you begin to sort of get the peace through a temperature where they will cook very fast as well once we're going to pour the chicken stock over. There was mine I'm going to add some sold them to add them to a bit of seasoning to it and then whittle was they study and I will tell you. But Judy other piece have been sweating now for about seven to 10 minutes and they're very glossy very shiny. We can even smell the flavor of one and now we're going to add the fab because they've been blanched they can be had at the end on you know

over and over cook them and the you know the blue color. You know and I think that get that stain we will add the chicken stock at this point. So the peas are very hard that everybody be careful. Good. I'm going to start up with the label of the pea. But that it's always better to have a little bit less liquid and decide once we're going to Blender soup if you need a little bit more always and it's always hard to retrieve a. Liquid once the soup is bland it certainly good. So this will boil now for I'm going to add also a little bit of pass there to it. So that is that's an Italian. Yes it's more Italian parsley and that will cook with a piece for

one seven minutes in the finishing of the cooking of the soup and that will sustain them to be the quarter and give a little bit of flavor to the dish as well. That done it. Yes. Now the be a done and the important thing now is to call them very fast to keep the color to stop them cooking and leave the color so I have a nice bath here. I'm going to put some salt on the ice too. Only holder corner for the cooling of the soup and then I'm just going to pour the soup directly into the bowl. And while it's cooling. I'm going to start to be more baking and the different and the rosemary stem and the piece of bacon because they won't get bland. Well this is going to be pureed Yes. After will pass it with a bladder

of carbon that's why it's pretty good when that get big the bacon because they're very easy to chew them and if by mistake you leave a piece he won't be so dramatic. And because we can always strain the soup and so this will take about five minutes of cooling within five to 10 minutes of cooling. The soup is cool enough. We can we move it in the ice. Now I'm going to blend the soup until very smooth. And keep it chilled. Don't you know blubber in the kitchen faucet right. Really well you know Plus you want the soup to get very very small

to. The hook OMON. A. This is the last batch of the sort that's a bit of a strain or is it. Yeah. And it's pure concentration of the flavor into the soup. Ok to that. But you go with the part where you can use it and make ravioli if you like. Right. And they have you know they with it. Well the other so we can keep it in the refrigerator for a few hours even can be done. But there had been at this point I just need to be Reese's and taste and season and chill and you know enjoy drawing and while the soup will be chilling.

I will speak about the Ganesh this is every queen which I am bringing to the boil and I think to the Queen. About one and I have stem of Rosemary wants them to infuse like an infusion of cream and rosemary and. About two cloves of garlic get lightly crushed like this. Put it in a little Dutch a paper and saw that it was light simmering for about five to seven minutes until. You know what the cream to get to you know but to really extract the flavor of the rosemary and then that get chilled through after strain and chilled and the other garnish always bake and I have some bacon here and the bacon that's been cooked in the oven didn't get nice very nice and brown you know then drain very well at the rye and a paper towel and grind into

a food processor by hand I mean you can make mine grind with a knife chop finely and even get into a very fine bacon powder or both. That's really and that's the second garnish to the attorneys some tiny tiny little crude song which I use for that. He was white bread and chatting and it all dies. Out. This. And they didn't go into the bin about the body not have wounded body but understand what Rosemary and a clove of garlic. No I'm not going to toss them until they get very very crispy and brown and have been that the process is very simple here.

But on the garnish you want the Ganesh to be kept in its little tiny little guys. Yes because it will smooth soup like this it goes very well it was wonderful because we're going to this. That's right. Put on the green will be almost good. So we can cool it after and you can smell that and then it's a very. Very very good. And the other to be chilled and then you're ready to go. Absolutely. The soup is not of the refrigerator and it is she you know in the letters. Love hurts that love it's a little something in a plate. So I would really like for you. While that would be delicious to a woman could be.

Absolutely. It's also that it is hard but it's earth as a spring and summer it's very refreshing as a cold so let's roll. Yes a room. Like this and the garnish. I was trying to cream the cream as being that big you know reduced shield and I was trying to Rosemary and the garlic you know. And once it's called then yes got a little bit. It's sort of caught a little bit it's not very thickly still very light. So the gun issue also concedes that some of the people to keep old ones and a bit of peas aside I'm just bored and sort of water. Here we have some fava beans subduction Bisbee and some snow would be were just caught in something to a smaller section like this.

And that will go into the soup. You can go into the soup tureen as well. Depends if you have a text or know what you're absolutely. A reminder. Then a little bit of cream to it that been like Dave's just above of that very much and you like him. I think the cream bring up the flavor of the rosemary and it's very important to have a little bit as you taste the soup first and there's a little bit of the cream and it give you a strong flavor of rosemary and then after the rosemary flavor carry on a little bit into the soup and it all that well and the liquids all give a little bit of a crunch to it will prevent the bacon bring the salt in nice you want into the soup and it's all sweet or those peas and leaks. And so the bacon will

bring the the saltiness to the SO. So we're ready for you're doing a little bit every second of every day. Bacon Bacon you know it was not just lovely money thank. God. The real secret to the perfect Greek salad. Beautiful What would you rather see. OK like I like to do that. Obviously the thing that you start with first and foremost is great salad greens and where we're soaking them here we have two different kinds of red leaf lettuce and some

parsley some Flatley parsley and some we use some water cress today. But basically all you do is you very gently wash the lettuces in cold water and then transfer them into our. Salad Spinner here. Would you would you. Hello regular member why are you sure you're not actually when one afternoon we broke our salad spinner at the restaurant and they had all of the cooks out in the middle of Tremont Street waving waving pillowcases around and so we're just going to start spending. Basically just spin all the water out of it. Very important when the pressing coach leaves you don't want any extra excess moisture because it. Just. Dilutes the

dressing room you have made. Right a little more then we'll put it right into our salad bowl. There's that part. Going to make the salad dressing now. Start without mincing a shallot. Let me show it to you get under your hands yeah I mean there are lots of different onion flavor that you can use but the shell I really love. Who are the dressing. And we should mention it up pretty great. Finally here. Are the states still cut shallots with a knife in there in the restaurant. Just because if you do it in a processor too much water comes out of it. Definitely. And a little Dijon mustard yellow dog now and then some sherry vinegar.

So little pepper there is lots of surrender might be a little bit more. Than. That I think we do. It's good to get a nice balance between the vinegar and the mustard and you don't want to be overly mustardy but you still need to have exactly. Now we're going to add a little bit of time here we have some beautiful people that we get fresh herbs. It's true it's kind of up a little bit. The stems are tender and they're definitely had a ball and if they're not they're not so nice tops and that works really well. OK now we're going to add our oil. There is very good will and good oil. Very important. I never use it but it will not definitely not for salads.

But then I think about bottled restrooms are really horrid. You know it's something yeah I don't know what they are but there is what when we see them and especially if you make it up a little bit more than you need and keep it in a jar just give it a shake and I mean it's certainly not going to go bad on. It just starts drizzling in our oil that was just from virgin oil. It is huge and it's the money to live on the books. They stood right through to them through badly me no doubt about it. And there are different kinds different styles. We use a Greek oil usually in the restaurant but we've used a Spanish extra virgin olive oil as well as in a duel. Well I'm not the prince who said why. So I definitely have a very different taste. Nice emotion there and it shouldn't it should be pretty thick. But not too thick. And I tend to like a fair amount of the nigger

in my dressing. Some people don't but I tend to like a pretty vinegar as I taste. I don't think that you can see a proportion of what you do then agree OK. But really it's true. No doubt about it I mean it's really an important things to keep facing all the time. So the next thing we're going to do is to toss our salad. It's a very important step in making a good salad. The other thing is that we don't want to put a dressing on before before we really want to get just but good will to look right. So will love will pour a little bit of dressing over the top. You know want to put too much so that it drenches the lettuce leaves and we toss the salad making sure that you kind of toss and folded over.

Making sure that the lettuce leaves get fully loaded with the dressing. Well I think it is. And you know use the watercress it adds a little bit of a hot flavor to the parsley add some sweetness and two different kinds of green leaf lettuce and that's kind of a softness to the to the. And of course you can vary that from season just so. So this is pretty well coated here where we can taste it. We can taste it. Absolutely. That's that's the important part. Make sure that dressing is it here into the lettuce and it tastes good. Well really you know when you get your boots on they just resting on your right thanks. Sure. Absolutely. We put some on the plate you know the nice

thing about making salad this is getting it on to the plate in a way that is attractive and often what you do with. You can just kind of lift the leaves up a little bit as you put them onto the plate. And that's. You know acts like you. Detailed recipes are available with a printed transcript of this program to order you may call 1 800 2 3 5 3000 or order by mail. Please request the program number on your screen. Funding for this program has been provided by Farberware creators of Farberware millennium never stick stainless steel cookware durable Farberware millennium never stick stainless steel cookware. And buy gallon soon introducing a new premium. Cameron And so each been handcrafted back. Gallo Sonoma cabernet So can you buy the Corporation for Public Broadcasting

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