Join Ludo in his kitchen as he takes you step by step through a delicious recipe for lamb chops and jardinière de legumes and shares some funny stories. Recipe available here: goo.gl/0bIwlO
That “tap tap” of the knife... Every once in a while when prepping a mountain of veg I’ll do the “tap tap” to remind myself how much watching Jacques Pepin as a kid now figures into my chosen profession (never though on the edge side as Ludo does here and Pepin always does). That sound of steel on wood, “tap tap,” is, even after twelve hours on line, a sound that invigorates and excites me, is intensely nostalgic and reminds me of why I love cooking so much. And also he doesn’t exaggerate about vegetable prep in France. He worked with Alain Passard, so he knows. The gargouille of young vegetables at Le Suquet, Michel and Sébastien Bras’ restaurant, requires seven chefs prepping up to 60(sixty!) individual vegetables for four hours every day for a single dish on the menu.
Lovely vibrant recipes and personality, so much fun to watch. I am going to introduce my husband to your potato soup recipe. he is a very good cook too!
I understand Ludo’s issue with people or friends not wanting to invite him to dinner because he’s a chef as they may have a real fear their cooking isn’t up to his standard. It will never be, he just want to relax and have a fun time at dinner whoever is cooking. Ludo may be making fun of it, but I find truth in that nevertheless. Because I notice the same thing similarly with my friends. I cook far more than any my friends. I don’t claim to be an advance cook or chef, but I’m decently good and imaginative in cooking. I’ve cooked for many my friends just having a good time and good eats and they love it when I cook and always want to come to my place for dinner. But the moment I ask them when they are cooking or cooking me dinner, they are always too busy, no time, can’t cook good enough or feel embarrassed to invite me and they cook dinner. For me, I just want to meet and see friends and have a good time in conversation with friends at dinner and fun time.
You have an open invitation....if you're ever in the Chicago area. I'll cook for you. My mother and father were friends of an executive chef, and they would invite him over, he loved it.
Ludo; I am in Turkish Republic, İstanbul.... I invite you to my home…. I ll cook for you if you want :))) Not Turkish cuisine only…. I ll mix Turkish- French style both for you ….
Butter: Can be cooked up to brown colour or called Beurre Noisette that will give a hazelnut flavour. The next stage is burnt butter and you dont want to eat that. Browning the ingredients changes the flavour as sugars cook down and caramelisation occurs on the surface of them. The reason for not doing the browning is because he cooks his veg in an emulsion (butter and water) in order to tenderise the vegetables but keep their fresh and original taste with a note of fat that will infuse flavour and contribute to the appearance (glossy).
Horst Tristan von Wittenbach, A Guy who's born and raised in France, studied cooking in France, worked on different restaurants in France. Couldn't be more *pretentious* than that! lol
