Nice platter. I suggest to add the skin of a whole peeled lemon to the pan with the white vegetables. it will reduce the smell from the cauliflower, and keep the whiteness on the veg. Keep posting these nice recipes. Greetings from Greece.
Removing the garlic germ has changed my life! I've never heard of taking out the germ. It's remarkable how much better the garlic tastes without the germ.
You are so right about removing the bitter part of the garlic cloves. Makes all the difference, keeps it mellow. Carrots are great with this seems to really enhance their sweetness. Peace and be well my friend ✌
Gm chef. This is a simple option for easy entertaining & for meals at home. Your finished tray would make a beautiful photo for the kitchen:) Even my 14 yr old son commented how delicious it looked. I loved this series!!!
Amazing, one of your best. Thanks so much for posting, I must try this. French cooking making a major comeback after all these years, thanks to you Stephane
Mmmm... What an amazing dish!!! That taste so delicious and yummy dish!!! And the garlic mayo taste great!! I like the potatoes and broccoli so much!! So good to try it!!! Nice dish!! Enjoy your meal and see U anytime!!
Beautiful presentation! How many people do you think your presentation would serve [without replenishing...and served by itself]? Four??? You've given me some good ideas! -- I am really enjoying your videos. Keep them coming! Thank you.
Stephane, really cool, cool show! I realize that this is closely related to the Salade Nicoise. Check out this 'family' recipe I got from my friend Gérard of Paris----unbelievably good! The TUNA prep is key, in my opinion. SALADE NICOISE ‘GERARD’ - (serving per plate; or arrange quantities of these on a large platter or in a huge bowl) - A bed of very fresh mesclun - 1 ripe sliced tomato - remove the seeds - ½ red onion - thinly sliced - 1 scallion - cut with scissors - 1 small cucumber - remove the seeds, sliced in small dices - 1/3 red bell pepper - sliced in long strips - Small yellow leaf of celery heart - 2 red radish - thinly sliced - 1 baby violet artichoke - trimmed it raw, soaked in lemon juice and thinly sliced - 2 anchovy filets - remove the bones - 1 chunk of homemade tuna in oil - see below - 1 hard boiled egg - Few black olives from Nice - Extra virgin olive oil, Xérès vinegar (Vilux), sea salt and pepper On a plate dress -- with art -- on a bed of fresh mesclun all the ingredients. Make the dressing, pour nicely with a spoon on the ingredients. Do not toss. Serve immediately. -----HOMEMADE TUNA IN OIL The day before. In a large deep pan bring water to boil. Add laurel leaf, fresh thyme, sliced yellow onion, parsley, garlic, salt and pepper. Keep boiling for 15’. Turn off the heat. Then water should not boil. Add a large & thick steak of tuna to the broth. Wait 10 to 20 minutes according to the size of the steak. Tuna should be pink. Drain and place carefully the tuna on a plate. Dry it with paper. Then in place it in a jar. Pour cold extra virgin olive oil to cover it. Add to the jar a laurel leaf, cooked onion and garlic, a sprig of fresh thyme, all pepper and ½ chile pepper. Keep until day after - no fridge.
Hopefully, these are your friends dipping. Otherwise, put some scoops on the side of your plate. Win/win. If you make it yourself, set some aside just for you.
Yeah I would definitely briefly blanch ALL of the garlic before making this sauce. It really does keep some super pleasant garlicky notes while removing the allicin that makes garlic 'spicy'. Highly recommended!
the spanish ali-oli hasn't got mayo (eggs); the name of "ali- oli" comes from catalán language, and means "garlic (ali) and oil (oli): "ali" comes from latin "alium" and "oli" from "oleum". Latin etimology show us cuisine. Love your channel :3
Hm… first you take out the germ of the garlic because of the bitterness, then you add oliveoil because of the bitterness 😊 I Iike your videos - thanks for your work! (true) 🙂
@RealHogweed You got me looking that up, and..No. It's another thing . But thanks for introducing me to it! I'd never heard of it before.. it sounds fantastic.
Nada Hashim of course. Even the fork would do. But then its matter of time, plus you have to figure out how to puree the garlic. (blender, or in my country every household have a special tool for that). But do not try to make mayonese in blender. Ever.
usually this has to be made in an olive tree wooden pestle and mortar. i only had a stone one but it still work. after that like everything it’s up to you . if you like or prefer shortcuts and hacks over the authentic methods then i guess everything is possible🙂 it’s a personal choice really
I'm going to be a giant pedant about this and state a large, farm fresh egg shouldn't be cooked for more than 9 1/2 minutes in order to hard boil it. Up to 1 minute shorter if one wants it slightly gooey in the middle, but certainly no more. If we were in the same country, this would be settled over a duel at dawn. :-P
This recipe search brought me to your channel. I made this tonight, it was fantastic. The aioli is so gooooooood. Merci . You should publish a tarte Flambée.
