Ep 5, PT III – A French Washboard (Intrepid Mortal Tries The French Laundry’s Recipes)

Ep 5, PT III – A French Washboard (Intrepid Mortal Tries The French Laundry’s Recipes)


It’s Saturday morning, the day of the
dinner party. And we’re gonna start off with the, uh, ice cream. And this is the custard that
we made the other day. Put it in the ice cream machine. That turned out very nice. I have chilled this, uh, bowl in the
freezer overnight, so it’s nice and cold. And now we’re just gonna put this back
in the freezer until it’s time to serve dinner. Mmm. That really turned out well. Now we’re going to turn to the chives. I need, uh, twenty-four one-inch chive tips. Now I need a tablespoon and a half of finely chopped chives. Chives. All right. Next I need six and a half
tablespoons of shallots. I see that it’s time to remove the dough from the
refrigerator. So, let’s take care of that, The dough has risen some since yesterday.
I’m gonna go ahead and proof that. Shallots. All right, for the cornets, I’m now going
to mince four ounces of smoked salmon. This is New
York style Nova salmon. We’re now going to mix the salmon in with a teaspoon and a half of the chives and about a teaspoon and a half of the shallots. Okay, to the salmon mixture I’m going to now add three-quarters of a teaspoon of lemon oil. This
is much more intense than lemon extract. And we’re now going to add three-quarters
of a teaspoon of olive oil, and finally, salt and white pepper. Oh, that’s really good. I’m now going to cut the red onion–about a tablespoon of red onion for the creme fraiche. I’ve taken the creme fraiche out of the
refrigerator, and we’re going to whisk about a half a cup of it. Tastes is delicious. We’re only gonna whisk this for about a minute or so. All right. The creme fraiche has been
whipped and into this we’re gonna fold the onions, about a quarter teaspoon of salt,
and some white pepper. We’ll fill the cornets that I made last night with this,
and then on top of that put, uh, some of the salmon, and shallots. And this will be put into the cornets using this, uh, pastry bag with a quarter-inch tip. Into the refrigerator it goes. I’m gonna
do a couple things here, uh. This is, uh … Both of these steps are for the dessert: the banana, uh, ice cream crepes. And first I’ve, uh, chilled the mixing bowl in the
freezer. And we’re going to whip up the cream. So, I’ve got two cups of whipping
cream, along with four tablespoons of powdered sugar, and a teaspoon or so–two
teaspoons of vanilla. While I’m whipping those, I’m going to slice up the banana crepes. I’ve already taken the plastic off. And they’ve been in the freezer, and are nice and hard now. I need to try one of these. You can see now
how the crepe is wrapped around the, uh, the puree– the banana puree mixed in with white
chocolate. Mmm. So good. We’ll be applying the whipped cream with a, uh, a pastry bag. But now, we’ll put it in a bowl. And to the refrigerator. What I have here are two pieces of brie cheese. I’m gonna cut off the rinds. And these are … this is cold. We’re gonna whip it up … … at medium speed. Okay. The brie is … I wouldn’t call it smooth, but it, uh, has broken down. And there’s the brie. And now we’re gonna start with the vegetables. And the first thing we want to do is roll cut the carrots and the parsnips. And we’re gonna cut ’em about a third
of an inch and we’re gonna keep rolling them over, cutting at the same angle. When it starts getting a little bit thicker, we’re gonna slice this in half and continue on our way. And this way you’re getting pieces that approximately the same size. And we’re gonna do the same thing with the parsnips. Okay, the next task is to dice the
turnips into one-quarter-inch dice. And those will be added to the parsnips and carrots. Now, we’re gonna chop, uh, three tablespoons of Italian parsley. Now, we have the scallions. I didn’t find any baby leeks at the store. This will be a
garnish on the short ribs. Scallions work perfectly well. Okay, now we want to peel, quarter, and
seed …. Uh, It calls for one tomato, but these are not that big so we’re gonna do two. I’ve already peeled them. Now we’re going to cut these tomatoes into quarter-inch
strips and then into diamond shape. While I was off camera, I went ahead and
sliced the red and yellow peppers. And I preheated the oven to four-fifty. And we’re going to roast those peppers for twenty minutes. In the meantime, we’re going to go ahead and start the bread. I’m gonna gently remove the bread from here–from the bowl. And we’re gonna cut it in half. Spray a little oil on here. While we’re waiting for the bread, we’re gonna go ahead and slice up the fennel very thin. And we’re gonna put this fennel in cold
water until serving time. We’ll stretch these out … for baguettes. Google, give me a twenty-minute timer. Now I’m going to slice the figs into quarter-inch pieces. There we have the figs for the fig salad. The peppers have been in about twenty-five minutes and they’re done. And what I’m gonna do now is put these in this paper bag for about ten minutes, let ’em steam; that’ll help loosen the skin
on ’em. All right, I just checked the bread’s
temperature, and it is done. We’re going to julienne these. And let’s set these peppers aside. It’s now time to brown the baguette slices for the cheese course. So, I’ve heated up at medium heat some olive oil, and I’ve thinly sliced up some of the baguettes we just baked and we’re gonna fry each side of these pieces of bread until they’re brown. I had a bit of a hiatus in the schedule
and, uh, forgot that I was filming when I started preparing the, uh, the dinner again. But what I’ve put together –and you can see it here– are the cornets. So we’ve got in
there the creme fraiche and the, uh, shallots, um, down below in the cornet. And on top, we
have the red onions, um, the smoked salmon, and the other good bits. And then the fur … then on top we also have a couple of one-inch long chives. And I’ve just put up some greenery in there to spice it up a little bit. So, these will go back into
the refrigerator now.

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