Martha and Chef Daniel Boulud Make Ratatouille - Martha Stewart
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- Опубліковано 6 жов 2016
- Chef Daniel Boulud and Martha make a classic Ratatouille with Baked Eggs recipe.
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www.marthastewart.com/1504900/...
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The best line of the whole video is when, after Martha explains that Chef prefers to cook this dish in a cast-iron pot, Chef says "I have a Martha Stewart pot at home" and Martha says "Available at Macy's" and Chef says, "For me, it was available at Martha's"!
The Ratatouille recipe is found on his own Chef Daniel Noloud website page step by step without interruption. I looked it up because to get the recipe in this demonstration took me time watching and watching many times. The Chef Daniel is alone showing step by step this preparation.
Thanks!
I have watched this episode at least 4 times, and every time I learn something new while I watch Mr Boulud cook! It’s my favorite summer recipe. When I finally went to New York City my family and I ate there EVERY DAY for breakfast and his croissant was better than any I had in Paris during my brief 2 day visit there! Big fan!
This episode does not get old! Love.
Is so refreshing to revisit Martha's old videos. Thank you Martha for sharing with us such great cooking skills.
I made it today and I liked it. More importantly, my wife really liked it. Thanks to you both.
Fantastic show of cooking skills. My hat off to both of you!
This is the best recipe, its sooo good and flavorful. Its a bit more time consuming bit so worth it.
Delicious food based in tradition delivered by two masters with a splash of buzz...
What a great way to get educated on a rainy afternoon...BRAVO!!
Best ratatouille recipe !!! I make it often and love it more each time!
I love growing my own Tomatoes and Basil, so thank you Martha for the keeping the Basil fresh in the make shift tiny green house on the counter, , I grow other things also on my patio in grow bags my tiny farm….
Luved the visit & demonstration by Chef DB. Altho of Sicilian decent, I have made Ratatouille but never with eggs. I luv the twist & cocktail. Looks like a great brunch to serve over the holidays. Thanks again.
I enjoyed that so much, thank you!!😃
Thanks for sharing this delicious dish Martha and Daniel! Cheers!
Great to see Daniel Boulard and his expertise. Have to make ratatouille now!
I just made this today. It"s GREAT. Thanks Chef
I loved watching you two together. I love how you are talking so much and so real together. 💓
Absolutely fabulous video felt transformed to Martha's kitchen, kudos to Martha & Chef Boulud for generously sharing many of their secrets to these recipes.Thanks So Much
Five years later and still one of my favs.
Gotta love Martha, she will demand credit when credit is due 😂❤️
Instablaster
Martha Stewart I am going to make this also. I hv my veggies. This is the easiest I have seen, I've been looking at videos for the last 2wks. I'm so happy I have waited for this one. Ty both.
In Scotland we make use of a pig's bladder when making Haggis. I can't be sure, but it's probably connected to the period in our country when we had a French Queen ( born in Scotland, educated in France , married Dauphin) Mary, Queen of Scots ) . She brought a French Court with her and our language still references French. Marmalade originated in France, both the name and recipe..
Thank you for a wonderful recipe.
Thank you Martha and Daniel for a great culinary lesson!
Rodomly saw this video of Deniel and Martha cooked together 5 years ago, at middle of pandemic! it is such wonderful and fun episode that they both made the foods and the time so enjoyable! As a New Yorker, love them both very much, as always! 🍷🍷
I love it!!! Thank you!!!
I need to see them taste it!
C'est Bon!!!! very fun to watch - Love Martha!!!
Wonderful !!
Thank you for sharing with us. There is always so much to learn and I enjoyed every minute of it :)
So much fun!
I thought Martha would never stop her pointless chitter chatter....neither did Daniel.
Yo Martha is the queen of shade
Martha Stewart is so awsome! Her name just sounds like a cocktail...
The Martha Stewart Martini,
Martha Stewart Vodka!
Martha Stewart cooking wine!
Possibilities are endless
I loved this presentation. Boulud is amazing, and I love Martha so watching this was wonderful (and her videos with Jacques Pepin and Julia Child are fabulous too.) Though I think maybe Martha was hanging with Snoop (hint, hint) right before she started the segment😉
Aperol hard to find here, when I visit friends in Germany I buy it there. Also Orange Spritzer is very popular and is made with Sprudel Water, Sekt and Aporal
Someone made me anise cookies once. They were the nastiest thing ever.
The addition of eggs reminds me of the North African shakhshukha.
Delightful!
Lol I love Martha...she looks buzzed in this video even though I don't see a drink
Looks buzzed
I think she's buzzed often
No wonder her n Snopp get along so well 😉
I know this video is a bit old, but I'm just seeing it, and this looks like an interesting take on eggs in purgatory, or Shakshuka [which is much more fun to say, haha!]. I definitely need to do this. Thanks so much for this video!
Suuuuper!
I just stopped counting after Martha interrupted Daniel for the 12th time. My god she loves to hear her own voice. I would like to have heard much more from the expert.
John Jones how very true.
John Jones leave her alone
Facts!!! I wanted to hear about when he rented the house.
I came back to rewatch (already made this once before, yum) I love Martha but yes! I want to hear a world renowned chef give his tips!
Very true but she wouldn’t be Martha Stewart if she didn’t.
at 20:00 stay away from the Sausage smile
I got Martha Stewart pot is wonderful.
The first 5 minutes he has to plug his restaurants. As always, Martha has to tell you all the impressive, expensive places she jet sets to.
It took so long because Martha kept interrupting and another woman in the room I just wanted to hear him talk and give us the recipe
I love that strong 💪 Polish woman.
Carla Ziegler: I’m glad I’m not the only one who noticed.
Faite aujourd'hui, juste délicieuse!...
🍅🍅🍅🍅🍅🍅
~Mange des tomates (pelées) mon amour!
Mange des tomates (pelées) nuit et jour!
Ça donne bonne mines
C'est plein de vitamines A, B, C
C'est bon pour la santé! ~
Love to eat and learn how to cook french food
From Malaysia
Ok I was seriously expecting the result to resemble the Ratatouille from the Disney movie! Looked delicious, but resemblance? Not so much..
It took me 10 minutes try to figure out why he is putting paper in his soup. I finally realized he can't pronounce pepper.
Let's design a refrigerator that makes 1 inch round icecubes in the freezer dispenser. Yeah. That's great.
Back later tomorrow . Running outta charge.👍🏻💭💜
Mine, mine, mine! 😂
I just found this fabulous video of making Ratatouille. My question is what is served with this dish for a large group? Would love to here some suggestions.
Marlayne Madison the best thing is a nice crusty bread to soak up the awesome juice. Ratatouille is honestly a meal onto itself even though it's all veggies it's so hearty. Like he said you can pair it with lamb(never tried it) I'm not as sophisticated, paired it with a good steak and a home made crusty bread and it was delicious. If you're entertaining guests or just in the mood to treat yourself go for the lamb why not😊
@@amypetronis8814 Lamb's best.
Bread
Or maybe a omlet and bread
@@corryjookit7818ugh no you won't see that in any home in The south of France qere this dish is very common
that chef can cut garlic with out looking.....wow
This is one of my favorite things this way and I make it Julia's Childs way to the exact letter for ever Its the best I've cooked it at work as a chef in Vegetarian restaurants. ❤🍅🍆 😋
Daniels a great chef as well. NO EGGS! THOUGH 😳😬😆
Eggplant 🍆! Is as eggy as it's gonna be
I have a hard time imagining Matha making aspics.
I always feel a bit squeamish when I see people drop freshly cracked eggs directly into batches of prepared foods. One bad egg can destroy prepared, foods when cooking. My mom only had to tell me that once.
It just takes a few seconds more to crack each egg into a small bowl first to be sure each egg is fresh. Sniff & add in - one by one. This step also gives you easy access to remove the occasional stray egg shell fragments.
Also - a la Jacques Pepin, tap eggs on a flat surface to crack them rather than on the edges of bowls or pans. He suggests this as a good practice as it reduces the introduction of bacteria into your food, which, like Salmonella, could possibly be on the egg shells.
So pleased to see one of my favorite foods prepared by these two remarkable chefs. Still, we all may have slight differences in how we'd prepare this dish. I've added Italian canned tomatoes for their excellent flavors, yellow Summer squash for color & taste, quartered Baby Bella mushrooms for subtle flavor & mouth feel, a couple Bay leaves, & some red wine to mine. Cauliflower would fit right in too. I use pink Himalayan sea salt & freshly cracked tricolored pepper.
This is a dish well known for tasting better when cooled, refrigerated & served the next day. This episode popped up in my feed because I was searching for a good Ratatouille recipe last night.
Wonderful French dish with American vegetables...
WHAT?
Chef Daniel is this dish good with Red Wine ?
PAYPER.
omg it takes me a second to recalibrate “paper” to “pepper.”
Very charming....
Question : why not get oysters from Australia?
loev 😍
What the heck! Eggs in ratatouille?!^^
Soeur Marie-Shirley de la Sainte Pénétration I serve poached eggs with my ratatouille and it’s delicious!
His mother probably did that to make it a main meal so he does it sometimes and hers showing off hoe French he is
Lol
People say "east coast and west coast oysters". Why does no one ever say "south coast oysters" (Louisiana oysters)?
أرجو من القائمين على البرنامج تغيير لون الترجمة بالعربى من الأبيض ب لون أخر حتى نتمكن من المتابعة ولكم جزيل الشكر....
I wish you try arabic or Egyptian food
If you're looking for that little something else to add to your ratatouille, finish it with a spoonful of prepared horseradish -- just enough for that mysterious background note.
GOOD GOD NO! 😮 HORSERADISH ?
سلا م مارتا. مرسی. عالی🌷🌹💐❣️💕🌸🌺👏👏👏👏👏👏🇮🇷🇮🇷🇮🇷
'Save some of that for ME"
No offense, but I like videos that talk don't talk that much, but I kinda enjoyed this like abit 😂😂😂😂😂😂😂
Do you have Hungarian ancestors, Dani? Just asking because your accent! :)
Do u have ItalianSicilian ancestors ?
world as your oyster
daniel charpentiers cloister
stove on dont loiter
FFS Martha! Shut up!😂😂
I'm not feeling the veggie chunks. Can you use a hand blender to puree it?
No!!!
If you want to make soup, sure; use a blender. But ratatouille is a stew or casserole; it's supposed to have nice chunks to bite into.
worth the wait. i would have incorporated a bit of oregano. wonderful recipe and a wonderful presentation. i would not veer to a political bend. nothing to be gained, and many viewers to be lost---including this one. real food for thought!!!
Tyme yes!
Not oregano
Its not Greek
It's not pizza
🐭👌🏻
This is the most Italian "French" dish hahaha
Nice is in France, and because they have choiced in 1861.
Absolutely! a lot of our dishes in Nice have Italian influences. Doesn't make them not French
Why? Because it has tomto in it
I read one of his books, but had never seen him cook before. Not really that impressed with his skills. And he drinks Campari but doesn't know what it's made of. A chef should know, and maybe even cook with it. By the way, until about 10 years ago the red dye was made with crushed up insects.
Sooooo Daniel is pronounced “Danielle”?
Christopher- You don’t knock w French pronounciation or the pronounciation of his restaurant name?
I would like to see her make some of her favorite prison dishes.... ramon and snickers pancake?
Can I add a drained can of chickpeas
love this video BUT...what's w martha's eyes? she looks totally drunk.
Age .........
Hanging around wirh Snoope
What happen to the bread? 🧐🧐🤣
Cocktails!!
The nerve of these amateurs asking stupid questions!
Boy Martha never knows when to shut up
HI
This is Shakshuka, with the eggs cooked in a tomato based dish. Often consumed at breakfast in the Middle East, Turkey. Shalom to us only in Christ Yeshua.
Chakchouka (Shakshuka is the edgy fancy way of writing it these days, now that it's everywhere) is, have always been, and will always be Algerian my friend. It's been taken/stolen/borrowed, even by our friend Boulud right here, with his adding of eggs to the French Ratatouille, and internationalized this past decade especially, called Middle Eastern, Turkish, and even - oh God..- Israelian... But it is Algerian and nothing else. Morocco (with Taktouka.....) and Tunisia (Ojja) have their version of this dish, just like ratatouille, all the Mediterranean countries have their own, like Caponata in Italy, etc... but they don't have eggs...
Mastering the Art of French Cooking = the bible!
I can't make it through this video because of Martha's incessant droning and cutting Daniel off. Not to mention bringing up topics that have nothing to do with ratatouille! (then again, Barefoot Contessa does the same thing when she works with guests).
This takes a long time to make and needs some protein like fish or something
Its a side dish, not a main course.
I sure do wish Martha would shut up and let the chef talk.
spag bolgarttis plants
kristen pruniers own trance
mikey murray lance
Why are so many people always wanting to put jalapeño in everything. This is French cooking please respect the traditional cooking. I don’t think every food has to burn. The worst was in Texas at a very expensive resort, I was served their strawberry preserves and it had jalapeños in it. I couldn’t eat it.
Are we still just see if I will see if I will let them see you let them out and let them see you just see you see if you see me see if it is so it just so
WOW............all of that .........to b honest.........I cannot eat that food .........u have to put water in the eggplant for it to steam and become grayish in colour .......it is not properly cooked.......do u know that the skin of the eggplant can make a drink.......... wash it before peeling ..........put skin in a plastic pitcher soak with hot water.........cloves.....stick of spice and sugar........soak it for a day or two drink with ice ........yummy drink and
Stop the talking and get on with it
Gee, Martha. It would be nice to hear from your guest as opposed to hearing you talking over him during the programme. Just sayin’.
To b honest.......that is too much in one POT.........what u call that.........eggplant cooked with the skin is not good.........my sister and nephew cannot eat eggplant and some other people........it means everything is cooked in the pot remember the movie
Can’t watch anymore boring