Learning French with Alex!
Une tartine de ouf
"ü-nuh
tahr-teen
duh-ooff"
Now you say it
Say again!
[music]
Hey guys, salut, this is Alex and today we are making a
very simple, yet absolutely delicious, French-inspired tartine.
This episode is part of a series about tartines
also known as French-inspired, open faced sandwiches.
Those modern recipes are tasty, easy, healthy,
and they will let you experience the taste of France, wherever you are on the planet
on a tight budget.
So first off, let's make the toppings.
Lamb's lettuce, eggs, pickled radish, and a light aioli.
What is aioli?
Uhhhh...
Aioli is some kind of a mayonnaise sauce
but, you know, more on the garlicky and olive oil side.
However in this tartine series, things should be...
That's why I choose to make a lighter version.
So I'm going with half mayonnaise sauce and half cottage cheese.
Add a garlic clove, grate it.
Mix everything together nicely.
Now eggs, they are delicious on their own, of course, and you've got so many cooking possibilities
And also, they are...
So to get hard-boiled eggs, but you know with the egg yolk still soft and wet
Um... maybe not wet, but moist
Cook them in boiling water. Nine minutes tops.
Stop the cooking process by placing them in very cold water.
Pickled radish is very important 'cuz eggs, mayonnaise sauce, garlic,
we wanna cut through all that richness with something tangy.
Making instant pickle is one of my all-time favorite.
Place salt, sugar, and vinegar in equal proportions in a bowl, add some boiling water,
and then you can pickle almost anything.
Instead of a, you know, crisp, raw crunch, you get some light, juicy crunch.
I'm not sure that makes sense, but you got to try it by yourself.
Bread. Surely the most important part of a tartine.
So, recently on Instagram, I'm not sure if you follow my Instagram, but if not, then you should
or at least my Facebook or my Twitter,
I posted a picture of a sandwich. A beautiful sandwich with an amazing stuffing or toppings or, what is it,
sandwich toppings or sandwich stuffing? I would say stuffing 'cuz it's inside,
but it sounds wrong. Let me know in the comments
Ah, you know, it's a bit like sushi in a way.
People always think the most important part is the fish,
but if you ask Japanese then they might say that it's the rice.
Make a thick slice out of sourdough bread, or any rustic bread.
Toast it for a few minutes, each side.
So I guess if you're following the tartine series then you already know that toasting a tartine
or a slice of bread is very important to make an abrasive surface, which we will use to rub, for example, chili.
The chili flakes will [lodge?] itself everywhere in those cracks and crannies.
So now it's time to build up this mighty, but simple, tartine
Now schmear a good spread of our lighter aioli sauce
and then you wanna add the lamb's lettuce, the egg yolk and the egg white,
and the pickled radishes.
Add some chive to bring a fresh, but garlicky flavor.
Finally, sprinkle everything with nori seaweed.
So I'm pretty sure that you already know that, but nori seaweed is this.
I mean it's not the package itself, don't be silly.
Ooooo
This one is a bit yellow, however usually it's the black thing in which they wrap the maki sushi.
This is an old one, oh my God, stinks!
Uh... so at this point my tartine presentation completely sucked.
Things must be appetizing, otherwise even if your dish is amazing, even if it's delicious,
nobody's gonna taste it!
I think you should do something else!
Let's remix the presentation.
[music]
So you've got crispiness from the bread,
crunch and juices and tanginess from pickled radishes,
richness from aioli sauce and eggs,
freshness from lamb's lettuce and chive,
then you've got long-lasting flavors of garlic and of nori seaweed,
and then finally, you've got some heat from chili and freshly ground black pepper.
So guys, that's it! I hope you enjoyed this recipe, and if you did,
give it a like, thumbs up, and share it over your social media.
Spread it like butter!
Of course subscribe to my channel 'cuz I make new videos every week
and it's usually on Sunday and Wednesday
about getting the posh out of French food without of cooking in general,
and also about sharing my food adventures with you guys.
If you love, uh... No let's do it other way
If you hate French food, if you despise the French people, if you dislike the French culture,
then maybe you can watch my special meat-lover pizza. Sausage, meatballs, and pepperoni pizza
made for a friend in the US.
Or, if you like French food, then you can watch my Crepe Suzette recipe,
which is an iconic, like, really, really, really iconic French dessert.
Take care guys! Bye bye! Salut!