0:14.900: The key to a fine Russian restaurant version of Salad Olivier is striking a delicate balance between the familiar and haute cuisine without driving the cost of ingredients into the stratosphere. 0:14.900: The original recipe for this 19th century classic was fully never revealed by its inventor, but it is known that the ingredients in it would change according to season and availability. The original dressing was not simple mayonnaise, either - but Russians expect that these days. In Volume 2 of my cookbook, I provide an alternative to the maynonnaise dressing that uses original ingredients. 0:14.900: The most important thing that separates amateur vs. professional Olivier salad is the knife work in cutting the pieces, and that they are cooked perfectly - soft but not total mush. 0:29.000: Preparation of the smoked duck from confit leg is shown in the video later. You can simply boil the cauliflower, or omit it entirely. This will produce a much deeper overall flavor, though. ROASTED SPICED CAULIFLOWER 110g (4 oz) Cauliflower 22ml (3/4 oz) Vegetable Oil 22ml (3/4 oz) Balsamic Vinegar 3/4 t Coriander Seeds 3/4 t Garlic Powder 3/4 t Salt 1/2 t Black Peppercorns 0:29.000: INGREDIENTS 270g (9.5oz) Potatoes, diced small 90g (3.2oz) Carrot, diced small 60g (2.1oz) Celeriac, diced small 80g (2.8oz) Sausage, diced small 60g (2.1oz) Smoked Duck 60g (2.1oz) Crayfish Tails, boiled 60g (2.1oz) Cauliflower (see right) 30g (1 oz) Peas, frozen or canned 30g (1 oz) Dill Pickle, diced small 1-2 T Scallions, very finely minced 2 Eggs, hard boiled 1/2 t MSG (optional) 150g (5 oz) Mayonnaise 0:56.876: Be sure to watch my video on how to make use of the vegetable trim here: 0:56.900: CLICK HERE TO OPEN THAT VIDEO IN A NEW WINDOW 2:58.300: Roast at 200°C (400°F) for 15 minutes, then turn the pieces over and cook for another 15 minutes. 3:18.600: This can be done several days ahead of time, if desired. These spiced, roasted pieces of cauliflower make a great addition to many other salads. In the Olivier here you will be cutting them up further into dice, like the other vegetables are. NEXT UP: SMOKING THE CONFIT DUCK LEG 3:47.900: The legs need about 30 minutes of cooking time in the smoker at a medium heat. You control the amount of smoke with the amount of wood chips - not by the amount of time. 4:49.541: Approximately 7 minutes, but the exact amount of time will depend on the type of potato you use, and to some extent, how fresh it is. ONLY use WAXY type potatoes for this. To achieve Olivier perfection, your vegetables must be cooked to exactly the right consistency. 4:56.259: This is after the potato has cooled to room temperature. Remember - it will become firmer after it has been refrigerated. Be gentle with the cubes while they are warm so that you don't turn it into mashed potatoes! Texture is VERY important here! 7:00.200: Russians would use 150g (5.3 oz) of mayonnaise for this quantity of salad, but you may prefer slightly less. The original Olivier Salad did not use straight mayonnaise. There is more information about this in Volume 2 of my cookbook, as well as a more sophisticated recipe for a dressing that is more in the spirit of the original 1860's recipe. 7:13.200: Thanks for watching ! 7:13.200: CLICK HERE for more information about this book and how to get it.

Some deaths hit harder than others. I miss Coach Easter so much.

russian???what are you talking about????Dislike !!!!!!!

So informative and yet so inspiring. Thank you, chef, for sharing! Love your books too!

I remember being a little kid and never heard of borscht. My mother took me to see Moscow on the Hudson. At the end of the movie, the ex kgb officer was asking for it on his hot dog from a vender in New York.

Damn what a shame, he was a good man and taught me a lot when I was a young cook. I’m now finishing up my bachelors in food science and technology after cooking in French fine dining for 5-6 years. He was a big inspiration when I was just a line cook at a fast casual restaurant. Sad to hear.

So many British working class men (always men) haven't got a clue when they eat curry. Due to low levels of education and so, a lack of understanding of the world they inhabit (save for footie, of course) they think it is manly to go for a ruby and have the hottest. In their ignorance they think its a simple slidingscale with korma at one end (for the missus) Madras in the middle and vindaloo up the other end. The Bengali cook see them comingabd heap chilli powder into their house curry base. They know that the customer is rock bottom dumb as well as proper Brahms. They laugh all the way to the bank. And despise the ignorance & stupidity… 😮

It looks so yummy curry recipe 😋😍

I'm sorry bro, but I'm making this recipe for tendies over drumsticks and thighs.

Fantastic.

RIP to the goat and my cooking father I miss you a lot chef

The first time I made proper veal stock at home, I panicked because it was solid when I was done! I didn't realize that you *want* it to be gelatinous and it's that collagen that gives it its silky mouthfeel. But, holy hell, is making it an expensive PITA!

Thank you for this. I have made this soup in many diff ways trying quite a few approaches and combining techniques with varying results from decent to idk how I did that and I wont be able to do it again. Seeing what you're doing here looks very promising.

I'm sad. Two nightmarish years would strike greg, then the stress killed him.

I made this about 6 years ago using this very video. It took me forever, haahaa, but in the end, it was unbelievable. Thanks 😅

Is that a nonstick pot? if so would the use of that silverware damage if and possibly have the pot then leech chemicals in food? Thanks for letting me know. great video!

Borshch is a traditional Ukrainian dish!!! muscovy 404 with stolen name, history, flag, anthem.

💗💗💗💗😋😋😋😋🤩🤩

I just read your announcement😞😢 I am so sorry for your loss. Your father was a great chef and he will be missed. I wish you all the best in your future endeavors. Please keep your father’s channel alive. I’m praying you get home, or that you are home by now ( wherever that is ) and that your pain is also a bit lighter by now. 🫶🏻

I tried pan frying firmed up, day-old polenta on the stove and it popped like crazy, shooting tiny lava hot projectiles all over the stove, the counter and me. I had to throw my shirt in the trash! What am I doing wrong?!?

FULL RECIPE ......... Velvety Tomato Sauce Ingredients: 75 ml (2 1/2 oz) Extra Virgin Olive Oil 30 g (1 oz) Butter 5-6 Garlic Cloves, crushed with the side of a knife 300 g (10 oz) Puréed Tomatoes (Italian Passata) 1 teaspoon Brown Sugar 45 g (1 1/2 oz) Onion, diced 120 g (4 oz) Cherry Tomatoes, quartered 1/2 teaspoon Ground Black Pepper 30 ml (1 oz) Red Wine 30 ml (1 oz) White Wine 30 ml (1 oz) Vodka 1/4 teaspoon Cayenne Pepper 1 teaspoon Knorr Basil Paste or 1 tablespoon Minced Fresh Basil 2 teaspoons Red Wine Vinegar (preferably Balsamico Rosso from Italy) Freshly grated Lemon Zest Instructions: Preparation and Initial Cooking: Begin by heating 15 ml (1/2 oz) olive oil and 30 g (1 oz) butter in a thick, non-reactive metal pan over medium-high heat. Add the crushed garlic cloves. Cook until the butter browns and the garlic becomes fragrant, being careful not to burn the garlic. Building the Base: Add the diced onion (45 g) and quartered cherry tomatoes (120 g) to the pan. Cook until the onions are soft and the tomatoes have started to break down. Set this mixture aside in a small bowl. Deglazing and Flavoring: In a separate heavy-bottom pan, heat 60 ml (2 oz) olive oil over high heat. Add 30 ml (1 oz) each of red wine, white wine, and vodka. Add freshly grated lemon zest and 1/4 teaspoon cayenne pepper. Add 1 teaspoon Knorr basil paste or 1 tablespoon minced fresh basil. Add 2 teaspoons red wine vinegar. Combining Components: Add 150 g (5 oz) of Italian tomato sauce/purée to the pan. Do not stir. Partially cover the pan and continue cooking on medium-high heat. Finishing the Sauce: Stir the mixture for the first time after it has cooked partially covered for a while. Lower the heat to medium-high and cook until the tomatoes have mostly melted into the sauce. Add 1/2 teaspoon ground black pepper at this point. For a smoother texture, you can pass the sauce through a fine mesh sieve if desired. Final Seasoning: Add 1 teaspoon brown sugar and 3/4 teaspoon sea salt. Do not stir immediately. Add the brown butter and garlic cloves you cooked at the start. Finish with about 2 teaspoons of the best quality red wine vinegar, preferably Balsamico Rosso from Italy. Blend and Adjust: Move the pan off the heat and let it cool slightly. Use a stick blender to purée the sauce until smooth. Continue cooking until the bubbles become small, indicating the sauce is thickening properly. Additional Notes: If your sauce burns, it may be due to using a pan that is not thick enough. Avoid cast iron; use non-reactive metal pans. This sauce is designed to be thick, as it will be slightly diluted by the pasta water clinging to freshly cooked pasta.

Authentic Italian Restaurant Recipe (Scaled Down for the Home Kitchen) Ingredients: 2 Tomatoes 4 tablespoons (60 ml) Olive Oil 17.5 ounces (500 g) Italian Tomato Purée (boxed) 2 teaspoons Sugar 1 teaspoon Hot Paprika 1 teaspoon Sea Salt 4 ounces (120 g) Onion, diced 1 teaspoon MSG (optional) 1 teaspoon Dried Oregano 1 teaspoon Dried Basil 1 teaspoon Coarse Black Pepper 1 - 1.5 ounces (30-45 g) Garlic cloves 1 ounce (30 g) Parmesan Cheese, freshly grated 2 ounces (60 ml) Red Wine Vinegar 1 ounce (30 ml) Dry White Wine Instructions: Preparation: Remove the stems from the tomatoes and dice them coarsely. Set aside. Heating the Oil: Heat 4 tablespoons (60 ml) of olive oil in a very heavy 2-quart pan (Calphalon works especially well) on medium-high heat. Heat the oil to just over 150° C (300° F). An infrared thermometer is a great tool for this. Adding Ingredients: Add roughly 3 ounces (100 g) of the boxed Italian tomato sauce to the oil. Do not stir. Add 2 teaspoons of sugar. Add 1 teaspoon of hot paprika. Add 1 teaspoon of sea salt. Stir after about a minute. Cooking: After several minutes, the oil will separate from the red tomato sauce. This is when you add 4 ounces (120 g) of diced onion. Add the rest of the Italian tomato purée. Add 2 ounces (60 ml) of red wine vinegar. Seasoning: Add 1 teaspoon of MSG (optional but recommended). Add 1 teaspoon of dried oregano. Add 1 teaspoon of dried basil. Stir and then add 1 teaspoon of coarse black pepper. Add the diced tomatoes you cut earlier. Adding Garlic, Cheese, and Wine: Trim off the hard tip of the garlic and slice paper-thin. Add the garlic, freshly grated Parmesan cheese, and dry white wine. Stir to melt the Parmesan cheese slightly. Final Notes: This sauce is intense and not suitable for pasta. A thin layer on a pizza will provide loads of flavor. Enjoy your authentic Italian restaurant-style sauce!

Cheers from Germany. This is still one of the very few desserts that I can reliably (this and Kaiserschmarrn) make and always turns out well. I make it with Lindt 70% Lindor instead of the one you showed but I personally think Lindor's creamy filling tastes even better.

Gamey

Hi Max, I have your dads first cookery book and would like to buy the others he published. Can you help as Im having trouble finding them. Thanks.

Terrible. Why does it start with 30 seconds of black screen?

This is the UNBEATABLE version of the dish.

No, no, no, wrong technique, wrong information, see bumbi's channel for authentic Indian food...

Wishing Chef would return and just say it was all a joke.

THANKS FOR THAT! I have to be honest; don't be offended. You can have the credit for Finland, however, I will have to have my chefs' teams tweak the recipe for my delicate palate. It looks sensational! GOD save the Emporessa!

Greg, I started following you back in 2013 when I was first going on my cooking journey, learning how to cook. I am sad to hear of your passing, and I wish the best to your son and the rest of your family. Max, I am grateful you have left your father's channel up. Your dad was a wealth of knowledge and I frequently revisit old cooking videos I have previously watched hoping to pick up new ideas/techniques I may have missed in the first watching. I'm making a point for myself to rewatch his entire series over the next few months. Cheers!

I just made this and WOW! Delicious!!! Thank you for posting such an amazing and simple recipe.

It’s not up to Russia to bend you book from sale but the Finland ( we use to be a good neighbours 😪 Finland for sure will loose from they choice 🤷‍♀️ sad for Finns 🤢

Well I am Russian 🇷🇺😊 and watching you from SF ca

2024 and i just phased back a decade seeing the word “annotations” bro 😂

Looks good, but unfortunately switching the annotations on does nothing and I can't tell what all of those spices are just by looking at them

Why must we cut it before and not after? And why do I see so many people using some form of acid in their recipes before cooking but this one doesn’t?

You didn't show when you put egg yolk

I miss you

Watching this today is so different than when I first watched it a decade ago. I'm sorry your last years were so difficult chef. You made some of mine a little bit easier with your simple and knowledgeable videos. To your son, your dad actually affected my life when I was a depressed 17 year old dealing with family problems and leaving high school to take only online classes. Just by being normal and emotionally consistent in his video

Annotations: 0:00.100: Potage of Lamb and Kasha 0:13.500: HOWEVER, the type that I am showing you here dates back a couple of hundred years when a wealthy noble class existed. They used milk instead of water, and more meat. Their kasha was slowly and evenly cooked on top of a furnace rather than boiled in a pot. I have created this recipe based mostly on the known ingredients of a British chef who was working in Russia around 1700. This is more delicious than you would probably ever imagine! 0:13.500: CLICK TO SUBSCRIBE 0:13.514: Kasha is a Russian word meaning a cooked grain. This usually means buckwheat, millet or oats. These are often watered down to the point of being like a thin soup, and served as a lunch or dinner with vegetables or some small portion of meat trimmings added when the budget allows. It is a peasant dish that goes back many centuries, and remains a staple of most Russians to this very day. 0:28.900: If you like lamb and comfort food, I strongly urge you to try this! It is one of the best culinary discoveries I have made in my many years in Russia - and today's Russians don't even know about it because they don't cook like this anymore. This is a nearly forgotten method that Russian grandparents fondly remember from their childhood. You can think of it like a Russian version of risotto. 0:28.900: INGREDIENTS 600ml (21 oz) Milk 50g (1.75 oz) Oatmeal (NOT instant) 200g (7 oz) Lamb, ground (see below) 120g (4 oz) Onion 30g (1 oz) Butter 90g (3 oz) Peas, fresh or frozen 1 T Garlic, crushed (about 3 cloves) Mint, fresh (optional garnish) 0:28.900: Ideally you should grind the lamb yourself. Not only so that it is fresh, but also so that you can control the fat content. It should be quite lean. Alternatively, this is also a way to use up scraps of roasted lamb, if you have them on hand. Use rolled oats, sometimes called "Old Fashioned" type, which are processed less. 0:59.000: I also added 3/4 teaspoon of salt. 1:20.800: By the way, if you are using scraps of previously roasted lamb in this, then you don't need to fry it. Just pass the scraps through a meat grinder. 2:11.881: The video is not showing the brown color very well. 3:20.500: You can strain off some (or all) of the lamb fat, as you like. The original dish includes all of the fat drippings, as you would expect from that era. 4:46.000: The fried onions add a lot of depth of flavor if you take the time to properly brown them, without actually burning them. This is the part that is the most skilled work and very important, so take care with it. To plate, add some fried onions on top of each portion and a few strands of a chiffonade of fresh mint - or tarragon if you prefer. You may also add a few drops of lemon juice. This is not traditional, but it livens up the flavor even more.

MSG ? Have you lost your mind???

The annotations: 0:00.100: An important base sauce with many applications. 0:09.100: CLICK TO SUBSCRIBE 0:09.100: INGREDIENTS 60g (2 oz) Red Onion 2 Red Serrano Chilies, whole (22g or 3/4oz) 30ml (1oz) Vegetable Oil 2 t Smoked Paprika (Spanish Pimenton) 1 t Cumin Seeds, whole 300-350g (11 1/2 oz) Tomatoes, ripe 30g (1 oz) Celery 22-30g (3/4 to 1 oz) Garlic cloves 1 t Salt 1/2 t Black Peppercorns, whole 1 t Sugar 0:19.603: CLICK TO SKIP AHEAD TO THE COOKING 0:30.100: APPLICATIONS For the Spanish traditional tapas bar favorite, Patatas Bravas, simply add a splash of sherry wine vinegar and serve over deep fried potato wedges, accompanied by a traditional aioli, or mayonaisse. But in careful amounts, this sauce can also add mystique and sophistication to dishes from many other cuisines, just as hot sauces are often added for additional flavor - but this is not simply another hot sauce, as you will discover. 1:45.833: You can use a cast iron pan for scorching the onions and chilies - this will save you a lot of clean up later, but do NOT make the entire sauce in cast iron EVER! The tomatoes will destroy both the sauce and the pan. 2:07.800: If you use a cast iron pan, as previous suggested, then you won't get the scorched element that sticks to the bottom of the pan. Do NOT rinse out the cast iron with water to deglaze it, or you will add a metallic taste to the sauce. Using cast iron saves clean up time, but it isn't ideal for flavor. 3:17.533: The trick here is to get it smokey and intense but NOT burn it. 4:55.829: NOT SHOWN - This is also when you add the whole black peppercorns. 5:10.600: Do NOT cut up the garlic too small, or it will burn and be very bitter. 5:19.747: Reduce heat and let it cook covered for about 15 minutes. Inspect and stir occasionally to make sure it isn't burning. 5:23.728: Add 1 teaspoon of sugar. 5:55.400: On a medium-low heat, reduce it further (not even a simmer) at about 65°C (150°F) for somewhere between 30 minutes and an hour until it is thicker, as you see in the next picture. 6:07.700: If you are using this for Patatas Bravas, add a splash of sherry vinegar to this sauce. It will keep for at least a week in the refrigerator.

Where’s the cooking process. 👎

Thank you for this recipe. Adding the white wine to the stuffing is a good idea.

Thanks i sub

Chef - KZbin annotations are no longer available. I made this chicken years ago but I lost the recipe. Would you be able to share it, please? Thank you!

The hot water defrost & marination is a great trick - I mean incredibly simple but honestly had never thought of doing it myself. Glad to see your channels still around, I remember watching many years back! Are all your books still available? I remember wanting to get them but being well absolutely broke back then.

Bumping this video as I just came across it. For safety I put the steak between between two small plastic cutting boards between the faces of a small bench vise, then use the tenderizer device or even a sharpened small bladed screwdriver to really cut the raw meat fibers on the edges, followed by three row tenderizer device. I have also used a marinade injector syringe to inject Japanese waygu fat directly into the meat in many injection sites for added flavor.