Get the recipes at: www.marthastewart.com/343568/navarin-of-lamb-with-spring-vegetables www.marthastewart.com/340686/nicoise-salad www.marthastewart.com/874399/croque-monsieur www.marthastewart.com/334393/celery-root-remoulade
Idk if this is really French bistro, whenever I go, it’s steak and chips, ratatouille, coq au vin, steak tartar, duck confit, mussels. That sandwich is something you’d find in a cafe. Never seen the rémoulade on a bistro menu, the stew, perhaps you’d find it. Salad niçoise you can get at a bakery sometimes or a cafe. Of course, it all looks good Martha!
Bonjour Mme et j’ai toujours apprécié votre façon de faire la cuisine;and I live in NYC and whenever I am cooking 🥘 something I emulate mostly the voice and I said to myself one of these days I will write to you and bring you something to taste from the my cuisine; et j’aime l’art culinaire ; et et je suis un amateur et ça à commencer depuis in High school 🏫 a very long time ago since 1972… Bon appétit 😋
These recipes look absolutely delicious! I’m so glad you covered the celery root. I live near a fabulous organic fruit and vegetable store and will definitely be picking up some of those (now that I know what to do with it).
Next time you make mashed potatoes, boil chunks of peeled celery root along with the potatoes and mash them together. It gives an added dimension. You can also boil/mash celery root on its own.
Reminds me just a bit of one of my favorite recipes: "Pen, Pasture nd Patch," combo: A braised 12 oz. pork belly, with a Teriyaki marinade, served next to a braised lamb shank. Top it off with fingerling potatoes gently pan roasted in EVVOO for the side.
I love salade niçoise! YUM! Instead of red potatoes, I probably would use baby yellow or baby yukon. I love the way those eggs are done - medium boiled egg where the yolk is done creamy, not runny and not hard. YUM!
Wow excellent brilliant shareing well prepared well explained will definately try super fantastic presentation stay blessed stay connected have a nice day fully support hope to see you around thank you for this amazing shareing
The salad nicoise looks delicious, although I would probably cook my beans a bit further... it looks so beautiful, it would have been helpful, too, with something that elaborate, if she showed us how to serve it.
People who say they hate anchovies have likely only tasted the disgusting, aged ones on pizza. Fresh anchovies are delicious, as are the best quality canned or bottled ones. I sneak good quality ones into marinera sauce and get lots of compliments.
In the salad Nicoise, she doesn't literally mean "caperberries". I think she's just using "berries" to mean small round things. The capers for this are flower buds. Real caperberries are much larger. I checked her linked recipe and it didn't mention capers.
First off, some people are allergic to anchovies, and others just know better than to eat *bottom feeders* full of the garbage and heavy metals from the bottom of the seabed (also why you don't want to use sea salt). *Don't "sneak it in" if you get a request to hold the anchovies, or any food for that matter. It's not up to YOU what should go in other peoples' bodies after they've requested that something be held.* Also, if they "wouldn't know it was there anyway" then obviously, it does no good, flavor-wise, to put it in. Why potentially kill other people over something that can't be tasted in the first place?! That advice Martha gave here is 100% *irresponsible.* Please do *NOT* follow it, ever, for any food-holding request. Second, if the yolks in the eggs look like these did, where it's got a darker orange middle, the entire eggs are not cooked properly - they didn't get hot enough for long enough, and are subject to salmonella poisoning, regardless of if they are "farm fresh" or "organic" or not. None of that actually matters. For further information on proper egg cooking and general food handling procedures, please turn to the FDA. I'd link you here, but RU-vid in all its infinite stupidity doesn't allow that anymore. Third, while the rest of this is really neat to learn, in general, the hard pandemic truth for me is that I've gotten to a place where I don't care if it's from this or that country, if it's bistro this or pâtisserie that, if it's classic or if anyone's ever made it before or not. I'm grateful that it's food that isn't too disgusting to be eaten. I've been putting so many odd-ball things together throughout the last 2 1/2 years that I just about have my own recipe book made (hand written, of course). Anyway, I've discovered that I like cast-iron-skillet-fried bread (single side or both sides) for my sandwiches, and instead of mayo, I like to use fat free Italian dressing. What goes in after that is anyone's guess, lol! It's really pretty good that way though.
✝ By this Gospel you are 𝗦𝗔𝗩𝗘𝗗 *[by grace (alone) through faith (alone) and not of works, lest any man boast]* if you hold firmly to the word I preached to you. Otherwise, you have believed in vain. For what I received I passed on to you as of first importance: *that Christ died for our sins according to the Scriptures, that He was buried, that He was raised on the third day according to the Scriptures.* (1 Co 15:2-4) (Eph 2:8-9) ✝ For God so greatly 𝓁𝑜𝓋𝑒𝒹 and dearly prized the world, that He gave His One and only begotten Son, so that *whoever 𝗕𝗘𝗟𝗜𝗘𝗩𝗘𝗦 in Him shall not perish (in hell) but have Eternal life (in Heaven).* (John 3:16) 𝗘𝗡𝗗 𝗢𝗙 𝗧𝗛𝗘 𝗪𝗢𝗥𝗟𝗗 𝟮𝗢𝟮𝟮 𝗕𝗘 𝗦𝗔𝗩𝗘𝗗 𝗧𝗢𝗗𝗔𝗬! 𝗝𝗘𝗦𝗨𝗦 𝗜𝗦 𝗖𝗢𝗠𝗜𝗡𝗚!! 𝗦𝗡𝗔𝗧𝗖𝗛𝗜𝗡𝗚 𝗔𝗟𝗟 𝗕𝗘𝗟𝗜𝗘𝗩𝗘𝗥𝗦 𝗨𝗣 𝗧𝗢 𝗛𝗘𝗔𝗩𝗘𝗡!
I like your videos but whoever is doing your sound should be fired. I don't know about how that works but plenty of youtubers these days make videos where the background cooking noises aren't overpowering your voice, so I know it's doable.
@@StonedMickey Do you not have anything better to do with your life other than to spread your negative comments and energy all over Martha Stewart's RU-vid channel??? 🤔🤔🤔🤔🤨🤨🤨
@@Iamwhoiam993 Well, let's see, after I volunteer at the hospital and the local animal shelter, I clean houses for the disabled. Then in my spare time, I read to the blind. Don't you have anything better to do then keep sending me messages.
@@StonedMickey Well guess what you are! 🤔🤔🤔 You are a 🤥🤥👖🔛🔥 because if you seriously did any of those millions of things a day you wouldn't have even an ounce of time to go up and down trolling THESE comment sections acting like a stupid 🥴🤡! 🤣🤣🤣🤣🤣🤣 Get real with yourself and for the record YOU first messaged me acting extremely childish! How old are you because I seriously doubt that you're a Mother! 🤔
French food and bistro food are the most overrated thing in the world! I’ve had enough of silly fatty, cheesy , buttery and creamy French food after living there for over five years! Have you ever seen what ordinary French people eat and cook daily? I doubt it! Yuck! Just look at their horrible sauces such as la sauce béchamel which summarizes how poor is their cooking that they need to camouflage everything in flour, butter and milk.. Where would the so called French chefs be without the discovery of South Asian f and West Asian gastronomy and spices through their brutal colonization? Nothing beats the Mediterranean diet,particularly Greek, Lebanese and Italian gastronomies.
@@avrasya5807 you obviously haven’t lived in France or tasted what they call ‘la haute cuisine’. Do you know what it is based on? Taking flavors, spices, ingredients and ideas from the countries they occupied meaning North Africa, Lebanon, Syria, Vietnam, India ( the small area they occupied in India). To be fair, not only the French took ideas and recipes from those parts of the world, Italy, Spain, Portugal, Greece, Malta and Turkey have so much influence from the Arabs.. There was a great museum expo in Genoa Italy ‘Città e Mari’ ( cities and seas) where you see how civilizations influenced each other .. I always learned in our history books that we were the masters of the world with our western based civilization, based on the Greek - Roman civilization only to realize that we’ve deliberately omitted the other half of the truth.. how we get our botanical and scientific knowledge from the Arabs, not to mention architecture, landscaping, food and dishes such as pasta, pizza, focaccia, Gaszpacho, sorbet, rice, coffee , the spices ( that the Arabs brought from India) coffee, eggplants, artichokes, citrus etc.. in science they brought us algebra and algorithms thanks to which we can do computing.. By the way, I was in Lebanon for my Erasmus year at the American University of Beirut and I can assure you the Lebanese don’t claim any influence from French food. Much to the contrary, they think it’s rather poor and tasteless which is so true .
@@fjordhellas4077 Calm down, you've responded like I was rude. Many Lebanese Christians I know do like the French. They speak French more then Arabic and suck up to Macron. The Arabs influencing the French doesn't change that the French have influenced them back, it can't go one way.
