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  • 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!

Learning French with Alex!

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B2 中高級

$1.42 辣味蛋黃醬蛋和韭菜塔丁 ($1.42 Tartine with Chili Mayo Egg & Chive)

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    林宜悉 發佈於 2021 年 01 月 14 日
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