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I'M THE BAREFOOT CONTESSA AND THIS IS ALL ABOUT
BRINGING FRENCH BISTRO IDEAS BACK HOME TO EAST HAMPTON.
(Ina) FIRST, A FABULOUS FRENCH MUSSEL BISQUE
JUST LIKE THEY SERVE IN BISTROS BUT MADE REALLY SIMPLE.
THEN A PâTé MASTER CLASS--
I'M MAKING DELICIOUS CHICKEN LIVER MOUSSE MIRABELLE
WITH MY FRIEND AND FABULOUS FRENCH CHEF GUY REUGE.
I'VE GOT FAST IDEAS FROM A SIMPLE TABLE SETTING
TO FLAVORED BUTTERS THAT GIVE DISHES
AN ALMOST INSTANT BISTRO MAGIC.
AND I'VE GOT A SHORTCUT TAKE
ON THE MOST INCREDIBLY EASY APPLE TART
THAT WOULD MAKE ANY FRENCH PASTRY CHEF VERY PROUD.
♪♪
ONE OF THE CLASSIC FRENCH BISTRO SOUPS
IS CALLED MUSSEL BISQUE.
I JUST LOVE IT.
I KNOW IT SOUNDS COMPLICATED TO MAKE, BUT BELIEVE ME, IT'S NOT.
SO I'M STARTING WITH 3 POUNDS OF MUSSELS,
AND I'VE SOAKED THEM IN WATER WITH A LITTLE BIT OF FLOUR.
WHAT HAPPENS IS THE MUSSELS DRINK THE WATER AND THE FLOUR,
AND THEN THEY DISGORGE ANY SAND.
NOBODY WANTS MUSSELS WITH SAND IN THEM.
AND YOU JUST WANT TO MAKE SURE THEY DON'T HAVE
ANY LITTLE BEARDS. THESE HAVE BEEN TAKEN OFF.
SO WHAT I'M GONNA DO IS I'M GONNA STEAM THEM
IN WATER AND WINE.
I'VE GOT 1 1/2 CUPS OF WATER, 1 CUP OF WHITE WINE.
I'M JUST GONNA STEAM THE MUSSELS IN IT.
WHOA.
AND THAT'S JUST GONNA TAKE ABOUT FIVE MINUTES,
JUST UNTIL THEY OPEN.
WHAT WE HAVE HERE
IS LOTS OF SAUTéED VEGETABLES,
AND THEY'RE GONNA MAKE THE BASE FOR THE SOUP.
FIRST, I MELTED 6 TABLESPOONS OF BUTTER
IN A LARGE, HEAVY-BOTTOM POT.
I ADDED 1 1/2 CUPS OF CHOPPED YELLOW ONION,
ONE LARGE LEEK-- I USE THE WHITE
AND THE GREEN PARTS, AND I CHOPPED IT--
2 CHOPPED CARROTS, 4 TEASPOONS OF MINCED GARLIC,
AND 1/2 A TEASPOON OF SAFFRON THREADS.
ADD 2 TEASPOONS OF KOSHER SALT,
1 TEASPOON OF FRESHLY GROUND BLACK PEPPER,
AND THEN I SAUTéED IT ALL TOGETHER.
I JUST STIR IT OCCASIONALLY FOR FIVE MINUTES.
I REDUCED THE HEAT TO LOW,
AND COOKED IT FOR 20 MINUTES WITH THE LID ON.
MMM. THIS SMELLS DELICIOUS.
YOU CAN REALLY SMELL THE SAFFRON.
YOU KNOW YOU CAN BUY SAFFRON POWDER,
WHICH BASICALLY JUST COLORS THE BROTH.
BUT SAFFRON THREADS HAVE A REALLY DEEP, PEPPERY FLAVOR,
AND IT'S JUST DELICIOUS IN THIS.
OKAY, THE NEXT THING IS TOMATOES.
SO I'M JUST GONNA FISH FOUR TOMATOES RIGHT OUT OF THIS CAN.
I ACTUALLY LIKE SAN MARZANO TOMATOES.
THEY'RE FROM A REGION IN ITALY,
AND THEY JUST HAVE SO MUCH FLAVOR.
OOH, THIS IS A MESSY JOB BUT WORTH DOING.
I THINK THE FIRST TIME I EVER MADE MUSSEL BISQUE
WAS WHEN I WAS WORKING MY WAY THROUGH JULIA CHILD'S
“MASTERING THE ART OF FRENCH COOKING.”
AND I JUST REMEMBER THINKING, THIS IS DELICIOUS.
UNTIL YOU MAKE IT ONCE,
YOU THINK IT'S GONNA BE REALLY HARD TO DO,
BUT IT ACTUALLY ISN'T.
OKAY, THESE TOMATOES JUST GO RIGHT INTO THE SOUP.
YEAH, THAT'S JUST GONNA COOK FOR ANOTHER MINUTE.
ALL THESE GREAT FLAVORS--
TOMATOES AND SAFFRON AND LEEKS--
IT'S GONNA REALLY FLAVOR THE SOUP.
WELL, I THINK THE MUSSELS ARE READY, YEP. PERFECT.
SO YOU CAN TELL WHEN THEY'RE READY WHEN THEY'RE ALL OPENED,
AND THEY'RE PLUMP AND DELICIOUS.
ANY MUSSELS THAT DON'T OPEN, THROW THEM OUT.
THEY PROBABLY WEREN'T ALIVE IN THE FIRST PLACE.
SO I'M JUST GONNA TAKE THE MUSSELS
RIGHT OUT OF THE BROTH FOR TWO REASONS--
ONE IS I WANT THE MUSSELS TO COOL,
SO I CAN GET THE MUSSELS OUT OF THEIR LITTLE SHELLS.
AND THE OTHER ONE IS I WANT TO STRAIN THE BROTH
‘CAUSE I'M GONNA USE THAT IN THE SOUP--
SANDY MUSSEL SOUP, NOT A GOOD IDEA.
OH, THESE SMELL DELICIOUS.
IT'S A LOT OF MUSSEL SHELLS, BUT...
THE MUSSELS ARE GONNA BE REALLY GOOD IN THE SOUP.
AND THEN YOU DON'T HAVE TO DO ANY WORK WHILE YOU EAT THE SOUP.
ALL OF THAT'S OUT.
I'M JUST GONNA STRAIN IT.
I DON'T WANT ANY SAND WHATSOEVER IN THIS SOUP.
JUST A LITTLE BIT, I'M SO GLAD I DID.
OKAY, NOW I JUST NEED 2 CUPS OF THIS BROTH,
AND THEN WE'RE GONNA DISCARD THE REST.
♪♪
PERFECT.
SO THIS GOES INTO THE POT WITH THE SOUP
WITH ALL THE VEGETABLES, THE TOMATOES, AND LEEKS.
AND THIS IS THE GOOD PART,
THE REST OF THE BOTTLE OF THE WHITE WINE.
I'M USING A PINOT GRIGIO.
YOU CAN USE ANY GOOD WHITE WINE THAT YOU LIKE.
YOU DON'T WANT ONE THAT'S TOO SWEET,
A LITTLE SORT OF DRY IS GOOD.
THIS IS JUST GONNA SIMMER AWAY FOR ABOUT FIVE MINUTES.
IN THE MEANTIME, I'M GONNA TAKE THE MUSSELS
OUT OF THEIR LITTLE SHELLS.
AND THE EASIEST WAY TO DO THIS-- TAKE ONE HALF OF THE SHELL,
AND JUST PULL THE MUSSEL OFF WITH IT.
AND THAT WAY, YOU GET A WHOLE MUSSEL, YOU DON'T BREAK THEM.
YOU KNOW WHEN JEFFREY AND I ARE IN FRANCE,
EVERYBODY ALWAYS ASKS, “WHAT ARE OUR FAVORITE RESTAURANTS?”
AND I THINK THEY THINK IT'S GONNA BE SOME FANCY RESTAURANT.
BUT THE TRUTH IS WE LIKE THE BISTROS BEST OF ALL,
WHERE THE FOOD IS REALLY SORT OF COUNTRY, HOMEY,
ABSOLUTELY DELICIOUS.
AND I HAVE TO SAY, WHENEVER MUSSEL BISQUE IS ON THE MENU,
I ALWAYS ORDER IT.
♪♪
OKAY, LAST MUSSEL, AND THEY GO RIGHT INTO THE BROTH.
SO ALL THE VEGETABLES HAVE BEEN COOKING AWAY
AND THE WHITE WINE.
YOU WANT THIS ON A REALLY LOW HEAT,
‘CAUSE YOU DON'T WANT TO OVERCOOK THE MUSSELS.
OKAY, NEXT, A FEW MORE THINGS TO MAKE IT EVEN BETTER--
1 1/2 CUPS OF HALF-AND-HALF.
THAT NEVER MADE ANYTHING TASTE WORSE.
1 CUP OF CREAM--
IT IS A FRENCH DISH AFTER ALL.
A TEASPOON OF SALT--
THIS REALLY DEPENDS ON YOUR TASTE,
BUT AT LEAST A TEASPOON, AND THEN WE'LL TASTE IT.
1/2 A TEASPOON OF PEPPER.
I LIKE TO PUT A FRESH HERB IN, TOO,
SO I'M GONNA PUT IN
2 TABLESPOONS OF CHOPPED FRESH PARSLEY.
JUST A REALLY ROUGH CHOP.
I LIKE WHEN PARSLEY ISN'T TOO FINELY MINCED,
WHEN IT'S JUST--YOU CAN REALLY SEE THAT IT'S PARSLEY.
AND WHEN IT'S IN A SOUP, IT'S REALLY NICE.
YOU CAN REALLY USE ANY HERB.
BUT I THINK PARSLEY IS SORT OF THE CLASSIC FRENCH BISTRO HERB,
SO 2 TABLESPOONS RIGHT INTO THE SOUP.
MMM. THIS IS LOOKING GOOD.
AND THERE'S ONLY ONE THING LEFT TO DO--
THAT'S TASTE IT.
WAIT TILL YOU SEE HOW GORGEOUS THIS IS.
IT'S JUST FULL OF VEGETABLES AND MUSSELS
AND SAFFRON.
I LOVE THE WAY THE SAFFRON COLORS THE BROTH
AND FLAVORS IT AS WELL.
OH. DOES THAT LOOK GOOD?
A LITTLE BIT OF PARSLEY ON TOP,
IT'S ALWAYS GOOD TO GARNISH IT.
BISTRO FOOD, AND IT'S NOT THAT HARD,
AND IT'S SO DELICIOUS.
MMM.
NEXT, IT'S A FRENCH LESSON--
CHICKEN LIVER MOUSSE WITH CHEF GUY REUGE,
THEN THE FAST TRACK TO A FRENCH TABLE SETTING,
FRENCH-INSPIRED FLAVORED BUTTERS,
AND A BISTRO CLASSIC DESSERT-- APPLE TARTS--
MADE EASIER THAN YOU COULD EVER IMAGINE.
♪♪
♪♪
MY HUSBAND JEFFREY
LOVES CLASSIC BISTRO FOOD, PARTICULARLY PâTé,
BUT THEY'RE SO COMPLICATED TO MAKE.
MY FRIEND GUY REUGE HAS PROMISED TO SHOW ME
HOW TO MAKE A REALLY SIMPLE ONE.
I'VE KNOWN GUY FOR YEARS.
JEFFREY AND I HAVE SOME FRIENDS WHO LIVE NEAR THE CITY.
AND ONCE A YEAR, WE HAVE A DATE
FOR DINNER AT MIRABELLE RIGHT HERE IN STONY BROOK.
AND WE ALWAYS WALK AWAY SAYING,
“THAT FOOD WAS AMAZING.”
GUY STARTED COOKING IN FRANCE WHEN HE WAS 14
AND THEN WORKED IN LOTS OF TOP NEW YORK KITCHENS
BEFORE OPENING MIRABELLE,
WHERE HE'S BEEN WOWING DINERS FOR ALMOST 30 YEARS.
IF ANYONE'S GONNA HAVE A FANTASTIC PâTé, IT'S GUY.
GUY'S PROMISED TO MAKE ME
HIS FAMOUS CHICKEN LIVER MOUSSE MIRABELLE.
IT'S SO DELICIOUS. WHAT IS IT ABOUT THIS MOUSSE?
TRADITIONAL WITH THE FRENCH CUISINE,
YOU KNOW, UH, CHICKEN LIVER, BUTTER, COGNAC, AND PORT, SO...
YEAH, OH.
(chuckles) WHAT COULD BE BAD?
CANNOT BE BAD, HUH?
SO DO YOU SEASON THESE FIRST?
WE SEASON THEM FIRST.
YEAH.
WITH, UH, SALT, PEPPER, AND QUATRE-éPICES.
WHAT IS QUATRE-éPICES?
IT'S A SPICE MIX.
IT'S A MIX OF 3 TABLESPOON BLACK PEPPERCORN
INTO A COFFEE GRINDER
WITH 1 TABLESPOON OF GRATED NUTMEG,
2 TABLESPOON OF GROUND CINNAMON,
AND 2 TEASPOON OF WHOLE CLOVES.
GRIND THEM TOGETHER,
AND THEN THEY ARE READY TO BE USED ON THE CHICKEN LIVERS.
I'VE ALWAYS HEARD OF IT,
BUT I DIDN'T KNOW WHAT QUATRE-éPICES WAS.
SO THEN WE'RE GOING TO ADD...
SHALLOT, SAGE...
SAGE, YEAH?
WHICH IS THE THYME, AND THE GARLIC.
I LOVE THAT IT ALL COOKS TOGETHER.
SO THEN, OF COURSE, COGNAC.
UH-OH.
WHOA! (chuckles)
THAT WAS ACTUALLY KEY,
GUY PUT THE COGNAC IN OFF THE FLAME SO IT WOULDN'T...
BURN MY MUSTACHE, YOU KNOW.
YEAH. (laughs)
WHEN THEY ARE COOKED,
YOU JUST SIMPLY MOVE THEM IN A STRAINER LIKE THIS.
ALL OF THE EXCESS BLOOD WILL RUN OUT, YOU KNOW?
AND, UH, WE DRY LIKE THIS, THE LIVER, AND YOU WANT TO...
OH, YOU DRY IT?
THAT'S INTERESTING.
YOU--YOU WANT TO MAKE SURE-- THEN YOU REFRIGERATE IT THEN
BECAUSE YOU WANT TO PROCESS THEM
WHEN THEY ARE ALREADY ICE-COLD, OKAY?
(Guy) THEN YOU PUT THE PAN RIGHT ON THE STOVE,
AND THEN WE POUR THE MARSALA AND THE PORT
TO DEGLAZE THE PAN.
(sizzling)
YOU HEAR THAT LITTLE... COOK LIKE THIS, REDUCE.
YEAH?
YOU ABSORB ALL OF THE WONDERFUL TASTES THAT SIZZLED ALREADY.
MM-HMM. WOW.
SO THEN I PUT IT IN A JAR.
SO YOU SEE THE PORT AND THE MARSALA IS REAL REDUCED.
OUR LIVER HAVE COOLED DOWN.
AND THEN WE'RE GOING TO ADD OUR COGNAC IN IT.
LOOK HOW SYRUPY THAT IS.
AND THEN--IT'S VERY SYRUPY, BECAUSE IT'S
VERY NICELY REDUCED-- AND THEN YOU PUT THE BUTTER.
A LOT OF BUTTER IS VERY FRENCH, YOU KNOW?
IT IS FRENCH.
SO THIS BUTTER HAS TO BE VERY SOFT.
YOU KNOW, THEY'RE TOO PROCESSED
THE WHOLE THING REALLY WORK TOGETHER.
AND THEN JUST BEAT.
AND HOW DO YOU SERVE THIS?
HERE AT THE RESTAURANT,
WE SERVE IT AS A LITTLE AMUSE-BOUCHE.
SO WE SERVE IT WITH SOME TOAST, AND PEOPLE ENJOY IT.
AND CORNICHON, RIGHT?
AND, OF COURSE, SOME CORNICHON, YEAH.
IS THIS A TAMIS?
THAT'S A TAMIS. NO, YOU'LL SEE I PUT THE TAMIS UPSIDE DOWN.
TAMIS.
OH, ISN'T THAT INTERESTING?
YOU GET TO SEE WHY IN A MINUTE.
OF COURSE, I COULD--
USUALLY A TAMIS IS THE OTHER WAY AROUND.
I-I COULD USE THAT TO-- TO DO IT.
ACTUALLY, I SHOULD USE IT.
AND THIS IS WHAT MAKES IT REALLY SMOOTH.
RIGHT. YOU SEE ALL OF THE HERBS THAT HAVE NOT REALLY
BEEN PROCESSED VERY WELL IS COLLECTED.
THAT IS A VERY COOL PIECE OF EQUIPMENT.
ALTHOUGH USUALLY IT IS USED THE OTHER WAY AROUND.
YOU KNOW, YOU--YEAH. BECAUSE YOU DO FLOUR.
AND IT GOES INTO A BOWL, RIGHT?
SO YOU SEE WHEN YOU ARE DONE WITH THAT, UP.
IT'S VERY SIMPLE.
THIS IS WHY GUY IS IN SUCH GOOD SHAPE BECAUSE...
THEN--
HE DOES ALL OF THIS BY HAND.
AND THIS IS YOUR...
WOW. WOW.
LIVER MOUSSE.
WHAT A DIFFERENCE THAT IS.
THERE YOU ARE.
THAT'S IT, LIKE SILK, JUST GORGEOUS.
WHEN WE HAVE DONE THAT...
YEAH?
I PUT THIS MIXTURE INSIDE THE TIN.
SO GUY LINES IT WITH PLASTIC.
YEAH, WE LINE IT WITH PLASTIC WRAP LIKE THIS.
AND THEN YOU CAN JUST TAKE IT RIGHT OUT.
WE CAN UNMOLD IT SO EASILY.
AND MAKE SURE TO SMOOTH THE WHOLE THING OUT.
ONE OF THE KEYS HERE IS TO SMOOTH IT OUT
SO THAT YOU DON'T HAVE ANY AIR BUBBLES.
YEAH.
ISN'T THIS GORGEOUS?
AND NOT VERY HARD.
OKAY, THEN AFTER THAT,
I COVER IT.
YOUR MOUSSE IS FINISHED.
WE'RE GOING TO PUT IT IN THE FRIDGE,
BECAUSE IT HAS TO COOL DOWN FOR A FEW HOURS BEFORE YOU--
TILL IT'S REALLY FIRM...
EXACTLY. IT HAS TO BE CHILLED.
SO YOU CAN SLICE IT.
IT HAS TO BE HARD BEFORE YOU CAN START TO EAT IT, OKAY?
IT'S SO MUCH FUN TO SEE A MASTER CHEF WORK.
(chuckles) THAT'S WONDERFUL.
♪♪
SO DO I GET TO TASTE THIS?
ABSOLUTELY.
IT LOOKS AMAZING.
THAT'S WHY WE MAKE THAT.
AND WILL YOU TASTE IT WITH ME?
OH, YEAH, ABSOLUTELY.
NOT THAT YOU HAVEN'T HAD IT BEFORE, RIGHT?
YEAH, YEAH, YEAH, YEAH.
HERE YOU ARE.
THANK YOU. THIS LOOKS SO SILKY.
MMM. IT HAS SO MUCH FLAVOR.
(laughs)
ISN'T THAT AMAZING
THAT SOMETHING SO SIMPLE CAN BE SO ELEGANT?
AND I CAN'T WAIT TO MAKE THIS FOR JEFFREY.
IT'S TOTALLY HIS KIND OF BISTRO FOOD.
THANK YOU, GUY. MERCI, CHEF. MWAH.
(speaking French)
(chuckles) FABULOUS.
NEXT IS A FRENCH-INSPIRED TABLE SETTING
AND STRAIGHT FROM THE BISTRO KITCHEN,
IDEAS FOR FAST FLAVOR WITH LEMON BUTTER
AND THE EASIEST FRENCH PATISSERIE--
GORGEOUS APPLE TARTS.
♪♪
ONE OF THE THINGS I LIKE BEST ABOUT FRENCH BISTRO FOOD
IS IT'S SIMPLE, AND YOU KNOW WHAT?
THE TABLE SETTINGS ARE REALLY SIMPLE, TOO.
I MEAN, SOMETIMES IT'S A VASE WITH ONE FLOWER IN IT,
BUT I LIKE TO HAVE ONE KIND OF FLOWER.
AND SINCE I HAVE SO MANY TULIPS, THAT'S WHAT I'M GONNA USE.
SO I THINK THESE ARE GONNA LOOK GOOD TOGETHER
‘CAUSE THEY BOTH HAVE A LITTLE YELLOW IN IT.
I THINK I'M GONNA DO A VERY MODERN TABLE SETTING
WITH FRENCH FLEA MARKET CHINA IN IT.
IT'S GONNA BE FANTASTIC.
OKAY, THAT'S, UH, ORANGE ONES,
NOW LET'S SEE IF WE CAN GET THESE WHITE AND YELLOW ONES.
THEY'RE SO GORGEOUS. WHOA.
I THINK THAT SHOULD DO IT.
♪♪
SO I'VE GOT THREE VASES.
SO WHAT I'M GONNA DO
IS I'M GONNA PUT ONE KIND OF FLOWER IN EACH VASE.
NOW THE FRENCH DO THESE INCREDIBLE BOUQUETS
OF MIXED FLOWERS.
AND THEY'RE SO COMPLICATED TO DO THAT I REALLY TRY AND AVOID IT.
SO INSTEAD WHAT I DO IS I'LL TAKE
DIFFERENT-COLOR FLOWERS, MAKE INDIVIDUAL VASES OF THEM,
AND THEN MOVE THEM AROUND SO IT FEELS LIKE AN ARRANGEMENT,
BUT IT'S NOT ACTUALLY SO COMPLICATED.
ONE OF THE KEY THINGS FOR ME IS TO DO FLOWER ARRANGING
SO THE FLOWERS ARE ACTUALLY THE WAY THEY GROW IN THE GARDEN.
YOU DON'T WANT TO PACK TULIPS TOO TIGHT,
‘CAUSE THEN THEY DON'T REALLY FEEL LIKE TULIPS.
THEY FEEL LIKE PROPS.
AND SINCE IT'S A TABLE SETTING, I WANT TO MAKE SURE
THEY'RE PRETTY SHORT SO EVERYBODY CAN SEE OVER THEM.
OKAY, SO THAT ONE'S DONE.
NOW I THINK I'M GONNA TRY A PINK ONE.
HOW GORGEOUS IS THAT? SO I NEED ONE MORE.
THESE VASES DON'T ACTUALLY MATCH,
BUT THEY ALL GO TOGETHER PERFECTLY WELL.
AND ACTUALLY I THINK IT'S VERY IMPORTANT WHEN YOU'RE DOING
A FLOWER ARRANGEMENT TO HAVE AN ODD NUMBER--
THREE, FIVE, SEVEN.
IF YOU HAVE AN EVEN NUMBER OF VASES, IT JUST LOOKS WEIRD.
DON'T ASK ME WHY, I JUST KNOW IT DOES.
OKAY, THAT'S THE FLOWERS DONE.
NOW I'M GONNA DO THE TABLE SETTING.
I'M THINKING OLD AND MODERN MIXED TOGETHER.
IT'S GONNA LOOK GREAT AND VERY FRENCH.
SO FIRST, ROUGH BELGIAN LINEN NAPKINS--
THEY'RE VERY MODERN-- AND SIMPLE WHITE PLATES.
BUT TO MAKE IT FRESH AND DIFFERENT,
I'M MIXING VINTAGE FLEA MARKET CHINA.
THEN SIMPLE CUTLERY, I COLLECT NEW AND VINTAGE CUTLERY,
AND I MIX IT UP ON THE TABLE.
I'M PICKING MODERN WINEGLASSES.
I LOVE THESE STEMLESS ONES.
AND I LIKE THE NAPKINS TO BE PLAIN WHITE,
FOLDED SIMPLY IN RECTANGLES.
ALL THAT'S LEFT IS TO ADD THE FLOWERS,
AND VOILà, MY FRENCH-INSPIRED TABLE SETTING.
IT'S SIMPLE, BUT IT'S STILL CHIC.
A GREAT FRENCH TABLE SETTING IS ONE WAY
I LIKE TO GET THAT BISTRO THING GOING AT HOME.
BUT THERE'S ANOTHER ONE--
THE FRENCH USE FLAVORED BUTTERS SO BEAUTIFULLY,
AND YOU KNOW WHAT? NO COOKING AT ALL.
YOU CAN DO THEM SWEET,
JUST STIR SOME CINNAMON AND HONEY THROUGH BUTTER
FOR A FABULOUS BREAKFAST SPREAD.
OR FOR A CLASSIC FRENCH TWIST, STIR APRICOT PRESERVES
THROUGH UNSALTED BUTTER WITH JUST A PINCH OF SALT.
IT'S SO DELICIOUS ON CROISSANT.
THEN THERE'S TRUFFLE BUTTER. YOU JUST BUY IT.
JUST A LITTLE BIT GIVES THE MOST INCREDIBLE FLAVOR
TO A SIMPLE DISH OF PASTA.
NOW A REAL BISTRO CLASSIC, TAKE SOME FRENCH ROQUEFORT CHEESE,
AND MIX IT WITH BUTTER AND SCALLIONS,
AND YOU HAVE A FABULOUS BUTTER THAT MELTS OVER STEAKS OR CHOPS.
AND THEN THERE'S HERB BUTTER.
IT'S JUST FRESH GREEN HERBS AND BUTTER--
FABULOUS IN SMOKED SALMON SANDWICHES
AND INCREDIBLE MELTED OVER CRISP HARICOTS VERTS
FOR A FANTASTIC BISTRO SIDE DISH.
I HAVE JUST ONE MORE
FLAVORED BUTTER TO TELL YOU ABOUT--
THE LEMON BUTTER.
SO I START WITH 1/4 OF A POUND OF UNSALTED BUTTER.
IT HAS TO BE ROOM TEMPERATURE SO IT'S REALLY PLIABLE.
ADD 2 TEASPOONS OF LEMON ZEST
RIGHT INTO THE BUTTER.
JUST A LITTLE BIT OF SALT,
REMEMBER, IT'S UNSALTED BUTTER, AND JUST MIX IT TOGETHER.
I MEAN, THREE INGREDIENTS, NO COOKING--
THAT'S MY IDEA OF A GOOD TIME.
OKAY, NOW I'M JUST GONNA PUT IT ON A PIECE OF PARCHMENT PAPER,
AND THEN JUST SPREAD IT OUT.
AND THEN JUST TAKE THE WHOLE THING
AND ROLL IT INTO A CYLINDER. JUST ROLL IT TIGHTLY,
‘CAUSE WHAT YOU DON'T WANT IS AIR BUBBLES IN IT.
JUST ROLL IT UP, AND THAT'S DONE. INTO THE FRIDGE.
AND I ACTUALLY HAVE ONE THAT I MADE THE OTHER DAY...
ALREADY CHILLED.
SO I'VE GOT SOME ASPARAGUS I'VE BEEN COOKING.
I MEAN, THIS IS JUST ABOUT AS SIMPLE AS IT GETS.
AND IF I HAVE LEMON BUTTER IN THE FRIDGE,
I KNOW I CAN MAKE A REALLY GOOD VEGETABLE REALLY QUICKLY.
ASPARAGUS ARE IN SEASON NOW, SO THEY'RE FABULOUS.
A LITTLE SALT.
AND WATCH THIS.
THIS IS WHERE I GET ALL THE FLAVOR FROM,
JUST A COUPLE SLICES OF LEMON BUTTER
RIGHT ON TOP...
AND IT MAKES ITS OWN SAUCE.
I MEAN, THAT'S ABOUT AS GOOD AS IT GETS.
IT DOESN'T GET ANY FASTER, JUST MELTS RIGHT IN.
NEXT, A CLASSIC BISTRO DESSERT--
IT'S INDIVIDUAL APPLE TARTS MY WAY,
AND THAT MEANS QUICK, EASY, AND SO DELICIOUS.
♪♪
I DON'T THINK THERE'S A FRENCH PASTRY SHOP
OR A FRENCH BISTRO THAT DOESN'T SERVE AN APPLE TART.
AND THE TRUTH IS IT'S A REALLY SIMPLE THING.
IT'S JUST PASTRY, APPLES, BUTTER, AND SUGAR.
AND IT'S JUST--IT IS MY ALL-TIME FAVORITE DESSERT.
SO I'VE GOT FOUR APPLES HERE.
THEY'RE GRANNY SMITH APPLES.
I ACTUALLY--FOR SMALL PASTRIES, I LIKE TO USE SMALL ONES.
AND I'M JUST SLICING THEM REALLY THINLY.
I'LL SHOW YOU THE PASTRY.
SO WHAT I USE IS PUFF PASTRY, FROZEN PUFF PASTRY.
YOU BUY IT IN THE GROCERY STORE.
AND I LEAVE IT IN THE FRIDGE,
SO IT'S NICE AND COLD WHEN I'M WORKING WITH IT.
DIDN'T ROLL IT OUT, DIDN'T DO A THING--
JUST CUT IT IN QUARTERS.
SO TAKE THE APPLES AND JUST ARRANGE THEM REALLY NEATLY
OVERLAPPING SLICES RIGHT ONTO THE TART.
THIS IS WHY IT'S IMPORTANT IF YOU'RE MAKING SMALL TARTS,
YOU WANT SMALL GREEN APPLES,
‘CAUSE OTHERWISE, THEY'RE TOO BIG TO FIT ON.
JUST ONE RIGHT HERE AND ONE RIGHT THERE.
AND ONCE I'VE GOT ALL THE APPLES ON,
I'M GONNA SPRINKLE IT WITH SUGAR
AND DOT IT WITH BUTTER AND PUT IT IN THE OVEN,
AND IT'S GONNA BE SO DELICIOUS.
OF COURSE, YOU CAN MAKE YOUR OWN PASTRY,
BUT WITH PUFF PASTRY, IT'S SO FANTASTIC,
WHY WOULD YOU BOTHER?
SO I'M JUST GONNA SPRINKLE THESE
WITH ABOUT 3/4 OF A CUP OF SUGAR.
I VERY OFTEN MAKE THIS IN ONE LARGE TART,
BUT IT'S SO MUCH MORE SPECIAL WHEN IT'S SMALLER TARTS--
EVERYBODY GETS THEIR OWN.
JUST SPRINKLE IT ON AS EVENLY AS YOU CAN.
AND WHAT'S GONNA HAPPEN IS THESE BAKE AT A HIGH TEMPERATURE,
AND THE SUGAR JUST CARAMELIZES,
GETS SWEET AND GOLDEN BROWN, SO GOOD.
♪♪
SO I HAVE 6 TABLESPOONS OF BUTTER.
I'M JUST GONNA CUT IT IN LITTLE PIECES,
AND THEN JUST DOT THE APPLE TARTS WITH THAT.
I MEAN, HOW FRENCH IS THIS?
THIS IS JUST SUCH A CLASSIC FRENCH BISTRO DISH.
SO LITTLE BITS OF BUTTER ON THE TOP,
AND THAT'S GONNA MIX WITH THE SUGAR,
AND IT'LL JUST CARAMELIZE THE APPLES.
AND THE BEST PART
IS THAT THE HOUSE SMELLS SO GOOD WHEN YOU MAKE THIS.
OKAY, INTO THE OVEN--
400 DEGREES FOR ABOUT 40 MINUTES,
AND THEY'RE GONNA COME BACK CARAMELIZED AND BROWN
AND SO DELICIOUS.
AND NOW ALL I HAVE TO DO
IS MAKE A REALLY SIMPLE APRICOT GLAZE
THIS GLAZE COULDN'T BE SIMPLER.
PUT 3/4 OF A CUP OF APRICOT JELLY INTO A SMALL PAN,
ADD 3 TABLESPOONS OF CALVADOS,
OR YOU CAN USE WATER IF YOU LIKE.
JUST STIR THEM TOGETHER
AND HEAT IT UP UNTIL IT'S BUBBLY.
WHEN THE APPLE TARTS ARE BEAUTIFULLY BROWNED,
TAKE THEM OUT OF THE OVEN,
AND THEN BRUSH THEM ALL OVER WITH THIS GLAZE.
IT'S GONNA MAKE THEM SHINY AND LUSCIOUS-LOOKING.
VOILà.
APPLE TARTS YOU'D FIND AT A FRENCH BISTRO,
BUT THESE YOU CAN ACTUALLY MAKE AT HOME.
♪♪
HOW DO YOU SAY, “HOW EASY IS THAT,” IN FRENCH?