9:59:59.000,9:59:59.000
# Exported by Aegisub 3.2.2[br]Funding for the Story of Cooking is provided by:[br]FIT4MOM[br]Walkabout Outfitter[br]Biagio Cru and Estate Wines[br]Chef Revival[br]FOODYTV[br]Chefs in the Kitchen[br]and Taste This TV[br]Hi and welcome to the Story of Cooking\NToday we're here at Delmonico's[br]Which most people know because it's one of the \Noldest restaurants in America[br]It opened up its doors in 1820 when Swiss brothers\NJohn and Peter Delmonico opened a restaurant[br]that served french pastries[br]it didn't become a full-fledged restaurant until\N1837 when John and Peter Delmonico[br]along with Lorenzo opened a nice big fine dining\Nestablishment[br]In the 1700s New York was littered with Oyster\Nsellers and coffee shops[br]but there wasn't any fine dining[br]and Delmonico's was the first to do that[br]in fact they were the first to use the word \Nrestaurant, which was a French term[br]so that's why they're credited with opening \Nthe first restaurant in America[br]So let's go inside and check it out![br]Hi and welcome to the Story of Cooking! \NI'm Sarah Nicholas![br]Hi chef, nice meet you![br]Hi, welcome to Delmonico's[br]Thank you, we're here with chef Billy Oliva[br]and he's the executive chef and you've been here\Nabout six years[br]Almost seven years, yeah, six and a half years[br]And we're here to try some classic dishes \Nand we're going to learn a little history about them[br]Sure and there's loads of history here, lot of firsts:\NBaked Alaska, Bggs Benedict, Lobster Newburg[br]You name it, all kinds of history as well[br]Awesome, well let's do it![br]Why don't we head back to the kitchen[br]Okay![br]All right chef, so we're back in the kitchen[br]and you're going to show me some of the dishes \Nthat were invented here[br]and obviously probably signature dishes \Nof Delmonico's[br]Absolutely so we're going to start with \NEggs Benedict[br]Why don't we start with our brio, \Nso we're just going to[br]Do you make your own brioche?[br]We do downstairs, actually. We make all our own\Nbread all our own desserts[br]ice creams, everything is here[br]Wow![br]And so, again, this was invented at \NDelmonico's, correct?[br]Invented in Delmonico's[br]So the Delmonico brothers liked to name dishes \Nafter their patrons[br]so Mr and Mrs Le Benedict used to come all the time,\NThey were regular customers[br]and one day they says, you know \Nwhat we come here all the time[br]we're bored of the menu, create us a dish[br]and this is what the Delmonico brothers \Ncame up with[br]Well, thank you![br]and it's been around ever since[br]so we're just going to pop this in the oven[br]Okay[br]and the next thing we'll do is[br]first thing we have to remember is not \Nto forget that[br]Okay, yeah, that's usually what happens right?[br]It's always what happens![br]And then we're going to start our hollandaise[br]so here we have just some egg yolk that we cracked\Nalready[br]I will dump that in[br]and we have a little Tobasco[br]You want me to put some of this in?[br]Yeah, absolutely. We'll do a little lemon juice.[br]Couple dashes?[br]Yeah a couple dashes[br]And we'll put a little tarragon vinegar[br]So this is a tarragon vinegar reduction \Nwith pepper corn shallots[br]Tarragon obviously[br]Worcestershire[br](Sarah) Worcestershire sauce, okay[br]So now the fun part[br]Now we're going to whisk[br]so if you want to do that we'll go over here to[br]without you burning your hand you might want \Nwant to take a towel[br]and just a figure eight motion, as kind of fast as \Nyou can[br]Figure eight? Like this?[br]Yeah[br]So now we're going to add our butter[br]and then here we have just a little cold water\Nif it gets too thick we'll just thin it out a little bit[br]So, shall we go together? Yup[br]Is my hand in the way?[br]No[br]And that looks about good[br]Now the trick is to keep it so it doesn't break[br](Chef) Keep it warm[br]First we're going to season it \Na little salt and pepper[br]and then we'll just take that[br]how are we going to do that without[br]actually got the right consistency[br]Am I hired?[br]That's it! When can you start?[br]If this is my only job I'm sorry I have to decline[br]I will keep that warm for a minute[br]So, we have to lightly grill the prosciutto cotto\Nso for that we have to go down to the broiler there[br]Already?[br]Make sure we have all our tools[br]so we're going to come here[br]Okay[br]and we're just going to... this is cooked already \Nso we just want to warm it up[br]Sure[br]That's going to go on the grill for a second[br]Just flip it[br]Okay so we just want to cook that, just want to \Nwarm it through[br]So that's good, we don't want to dry it out too much[br]Just going to grab our plate[br]and we're almost ready to... you can actually \Nsmell the rosemary and the thyme[br]Okay so we'll go back down on this side[br]where we have our ham, we have our brioche[br]so we're going to put this pot out of the way\Nwe'll slide that little one over[br]On the flame, or no?[br]Right on the flame, yup[br]Oh we're going to reheat our eggs?[br]We're going to reheat our eggs[br]So we poached these earlier just so it will be\Na little bit easier[br]when we poach them we use a little vinegar,\Nwhite vinegar[br]Do the swirl?[br]Do the swirl[br]and we crack the eggs into a small cup and they go in[br](Sarah) Just dump them all in?[br](Chef) Dump them in nice and easy[br]All four?[br]Yeah, this way in case we have an accident with one[br](Sarah) Poached eggs are very delicate[br]So while the eggs are heating up[br]we can start to plate the rest of the Eggs Benedict[br]Perfect[br]So, we'll move some of this stuff out of the way[br]And bring this over here[br]If you want to do it, or I can do the ham[br]Okay[br](Sarah) Is this on you brunch menu?[br](Chef) This is on the menu all the time, never cut\Nlunch, dinner[br]and we sell tons of it[br]So, that's ready and now we just wait for our\Neggs to get hot[br]and because they're already poached we don't need\Nto cook them for a long time[br]we just need to warm them through[br]The reason we do this is because \Nwe just sell so many of them[br]Yeah, you would have to do it in \Nadvance I would think[br]This is all the space we have, so[br]Eggs Benedict is one of my favorites so I'm \Nreally looking forward to trying this[br]I'd say these are probably hot enough[br]Just drain the water really well[br]and whenever the egg doesn't roll off \Nthat's a good thing[br](Sarah) You want to just?[br](Chef) Yeah right over there[br](Sarah) Well that failed[br]Are you going to wipe the edges?[br](Chef) Yeah, we'll clean it up. We could change the plate[br]That's good.[br](Sarah) Obviously I like a lot of hollandaise sauce[br](Chef) We might need to change the plate![br]So now what we're going to do, we're going to[br]-Do you like truffle?\\N-I do, I do[br]-A lot of truffle? \N-I do[br]Do you want to shave the truffle or do you want\Nme to shave the truffle?[br]You shave the truffle I don't want to ruin anything[br]Okay I'll shave the truffle[br](Sarah) You had me at truffle when you said it earlier[br]It's a rich dish[br](Chef) and then we're going to finish it with just \Nlittle caviar[br]So tell me about the truffles and the caviar[br]So these are Périgord truffles from France[br]they're in season now until about... I think they're\Naround for about another month[br]and the caviar is just an American caviar that \Nwe use to garnish stuff with[br](Chef) Might as well go all out[br]and then just a little bit of green and that's it[br]Perfect. Beautiful.[br]Besides my mess up on the side of the plate[br]other than that that was beautiful[br]All right, this looks fantastic, now how\Nabout a Delmonico steak?[br]That sounds good, let's go to the grill[br]All righty![br]Okay so this is a lot of beef, it's beautiful. \NGo through your different cuts[br]So here we have the boneless Delmonico steak[br]this is a bone in Delmonico steak that's dry aged[br]and this is our double Delmonico steak[br]All right so how do you dress this up?[br]It's very simple and we don't do a lot to these steaks[br]it's just salt, kosher salt, and pepper[br]and we'll just grind it up[br]So we're just going to pull it out[br]let's throw these on in the back[br]Should we put this guy on?[br](Sarah) So do most people come in here and want\Nmedium rare steak?[br]Always when I go to a restaurant that has good steak I \Nalways ask, well what does the chef like to cook it to?[br]I would say probably the most is medium rare[br]but we get well done and medium well and[br]Yeah[br]Sometimes... they're paying for it so it's their choice[br]So these are just about done, so we'll have our guys\Nfinish them and we'll move on to the lobster newberg[br]Perfect, thank you[br]Awesome[br]We'll get started[br]So what we're going to do we're going to just take \Na little bit of oil and the lobster[br]Just tell me what you need[br]The lobster has been kind of cooked already \Nso we're going to start with the lobster[br]I'll take him[br]And you said that it's been cooked in \Nthe sous-vide machine[br]Yeah we cook it at a very low temperature[br]and we cook it about say 50%, and then we cool it\Noff really quickly and then we finish it to order[br]Just because it would take too long, oh I'm sorry[br]No you're fine[br]So next we're going to take a little bit of \Nthe butter now[br]And you can see as the lobster is finishing cooking\Nthat the shell is changing color[br]and then we're going to go with some \Nhedgehog mushrooms[br]The next thing we're going to do is, we're going to \Ndeglaze it with a little bit of brandy[br]This is the fun part[br]Watch out (laughing)[br]Staying back[br](Chef) Okay, so, put in a little brandy[br](Sarah) Flambé, right?[br](Chef) That's the fun part, that's actually why I \Nwanted to become a chef[br]So have the lobster there[br]Very dramatic[br]We have some lobster stock in that copper \Npot there[br]So we're going to add that[br](Sarah) and there's no cream in that? \NOr just a little cream?[br](Chef) This is very little cream in this[br]this is just the richness of the vegetables[br]we use a little bit of star anise in here[br]Oh wow, okay[br]The star anise, fennel, onion, celery[br]garlic, a lot of herbs[br](Sarah) It smells good[br]And now we'll take all our vegetables, we'll take \Na little bit of asparagus, a little bit of carrots[br]and this is really just for garnish[br]the original dish was just lobster and toast and \Nsauce[br]So the vegetables just give it a nice...\Nmake it more interesting[br]Lighten it up make it a little more... have a "fear"[br]So next thing we're going to do is we're \Ngoing to throw our brioche in the oven for a minute[br]So you hand me that and I'll grab a tray[br]So what are the menus that you always have,\Nhow often do you change your menu?[br]We try to change about four times a year[br](Sarah) Just based on whatever is in season?[br](Chef) Yes[br]and occasionally if I get bored every now and again\Nit will change[br]Have you invented any recipes here at Delmonico's?[br]The bacon that we do on the menu now is mine[br]one of the chickens, we do a \NHimalayan salt brick chicken, which is mine[br]This?[br]Yeah I take the rest of the lobster[br]Oh Himalayans, I love cooking with Himalayan salt[br]Yeah so we actually have bricks and we press,\Nit's kind of like a brick chicken[br]That sounds delicious[br](Chef) We press it with the Himalayan salt[br](Sarah) Nice[br](Chef) It comes out really well[br]We're going to grab just a little cayenne and some\Nof the herbs[br]Chives?[br]Yup, chives and Italian flat leaf parsley[br]And in the sauce, when we make the sauce, there's \Na little bit of tarragon as well[br]Kind of bring out that star anise flavor?[br]Yeah. I kinda like that flavor[br]It smells delicious[br]This is just little bit of stock to \Njust to thin it out a little[br]so we can thicken it back up \Nand make it a little richer[br](Chef) All right so we're about ready[br]our butter is kind of incorporated into the sauce[br]we're going to plate it, take our brioche out[br]it's kind of a dish that gets a little messy[br]so we're going to slide over just kinda to the \Ntable there[br]and we'll use this dish here to plate it up[br]So our brioche is going to go on the top[br]Oh it really does smell really good[br]Going to take this out[br]So you can see that[br]We leave it in the shell[br]the reason we leave it in the shell is we \Njust think that the shell protects the cooking[br]protects the meat, keeps it from shrinking[br]-and then sometimes the waiters\N-Will take it out?[br](Chef) Will take it out[br]So I need a spoon from back there[br]Oh sure absolutely, here you go[br]It's a little big but it will work[br]Let me just get some of the sauce[br]Think we have enough sauce[br]Okay, we're good[br]Now we're going to finish it[br]Kind of like we finished our Eggs Benedict[br]Oh, so delicious[br]This really is a rich dish[br]When the truffles are in season we try and \Nuse them as much as we can[br]Well people love truffles right?[br]Yeah they go crazy for them[br]The white truffles even more[br]and then just a dollop of caviar on top[br]clean the plate and that's it[br]This looks beautiful, I can't wait to try it all[br]Let's go out to the table and we'll talk a little bit\Nabout the history of the three dishes[br]and obviously enjoy some good food[br]Sounds good[br]All right chef, so again everything looks beautiful,\Nlet's kind of start somewhere, where would you like to start?[br]Why don't we start with the Eggs Benedict[br]It's definitely a popular dish in the south too[br]I kind of always thought of it as being a \Nsouthern thing until I came here[br]And Sunday brunch and hangover food and all \Nkinds of stuff[br]Yeah it's good hangover food, that's true[br]Gotta get everything in there[br]Tell us again what's all in the dish as well[br]So we have Périgord, we have some nice toasted \Nbuttered brioche, we have a little prosciutte cotto[br]a cooked Italian ham with rosemary, thyme[br]we have some American caviar and some \NPérigord truffle[br]That ham is really delicious[br]Yeah it has nice flavor. It works really well with\Nthe eggs[br]And that hollandaise sauce is second to none![br]That was yours![br]That's delicious I like that a lot[br]So let's move on to the lobster newberg \Nand we'll save the steak for last[br]So we have a lot of history about this dish[br]It was Captain Wenberg who was a good, he was a \Nfisherman, spent a lot of time in the ocean[br]in the 1800s, he was also friends with, he\Nwas a trader, an importer/exporter[br]He spent a lot of time here when he would be in\NNew York with the Delmonico brothers[br]they became very good friends[br]and he brought this recipe to them[br]and he says well, you have to make it for me \Nand they did[br]and they loved it[br]then the Delmonico brothers had a falling out[br]so they took the dish off the menu and their\Ncustomers complained[br]so they said okay, we have to put it back on the menu[br]but we're not going to put it back on the menu \Nas lobster ala Wenberg[br]because we don't want to speak to him anymore\Nand we don't want to associate with him anymore[br]so it became lobster newberg[br]That is delicious[br]That sauce is amazing[br]That star anise really comes out[br]Yeah it comes through, and a little bit of the cayenne[br]It's a little bit of a process to do but it's worth it[br]We're going to save that for later[br]and then the last one is the Delmonico steaks[br]And this is the...[br]This is the wet aged boneless rib eye[br]Okay[br]And it's just grilled salt and pepper, and we\Nfinish it by brushing it with a little bit of butter[br]and some fried onions[br]and there's a history behind this?[br]Well what I know about the Delmonico steak was\Nback in the 1800s[br]the Delmonico brothers, it wasn't always a rib eye[br]it was whatever they thought was the best that\Nwas available to them at the time[br]Today it's the rib eye just because of the \Nfat content, the richness of the steak[br]and it works really well for us, \Nwe sell hundreds of them[br]Oh I bet[br]I'll push those to the side[br]Okay[br]So this isn't steak related but I hear there's\Nsome supernatural history as well?[br]Oh there is a little bit of supernatural history[br]Is it haunted?[br]They say it's haunted[br]Back in the 1800s the restaurant was actually\Nnine floors[br]So there was a restaurant, there was a hotel, \Nthere was all kinds of things going on here[br]And the rumor is that somebody was murdered\Nupstairs and a lot of ghost stories[br]There was another gentleman who used to clean \Nup here at night[br]and he said every night the ghosts had \Na party here down in the basement[br]Well this place actually was a site for a lot of \Nparties, cotillions, balls back in the day[br]it was where the rich elite Europeans and \NAmericans came to visit[br]Sure, there was a lot of firsts here[br]The first lady's luncheon was held here[br]It was the first restaurant also to hire a woman[br]it was the first restaurant to \Nallow women to congregate[br]as well as all the different firsts on the \Nculinary end[br]And it was the first place to use the term restaurant[br]Restaurant, printed menus[br]This steak is delicious by the way, if I didn't say so[br]All right so these are Abe Lincoln's \Nfavorite potatoes, correct?[br]That's it[br]and there's a lot of history too about people who \Nwere patrons here, correct?[br]So a lot of favorite people. Mark Twain, every \Npresident since Abraham Lincoln has been here[br]Charles Dickens, the Wolf of Wall Street was \Nanother one that used to frequent here[br]I bet you have people that come back here \Neveryday for lunch too[br]Not necessarily famous people[br]We get a lot of regulars, yeah[br]The bar is filled with a lot of characters that \Ncome in every single day[br]So these are the potatoes, the Abe Lincoln potatoes[br]So the story about this is Abe Lincoln loved\Nthese potatoes, and I'm sure I'm going to as well[br]Oh I thought there were going to be mashed[br]There's just a few calories in here[br]Oh my goodness[br]That's amazing[br]Can't really go wrong though[br]Cheese baked and cream, butter, potatoes[br]Awesome[br]That would go good on the side of a steak[br]It works perfect[br]And the next dish we have is our dessert[br]Baked Alaska[br]And it was invented here by Charles Ranhofer[br]who was one of the first celebrity chefs[br]so it's a layer of baked meringue and inside is \Nwhat we call, it's kind of a cross between[br]an ice cream and a semifreddo, so say \Na banana semifreddo[br]There's an apricot jam[br]Nice[br]underneath that, and then on the bottom is \Nwalnut sponge[br]Wow I'm kind of embarrassed to say I've never \Nactually eaten one of these[br]We're going to cut it open[br]So you can see the meringue, then you have the banana,[br]then there's the apricot jam \Nand on the bottom is the walnut sponge[br]I'll turn it around so we can get a better look[br]and then from there just dig in[br]That's never a problem[br]The perfect baked Alaska, you should be able to,\Nwhat we tried for anyway,[br]you should be able to get everything[br]the middle part can't be too cold, otherwise if it's\Ntoo cold you won't be able to go all the way through[br]It's delicious[br]and the apricot and the banana go really well \Ntogether[br]They do, they really do; and the walnut cake[br]Thank you so much, chef, everything has been \Nabsolutely delicious, beautiful and great history[br]and I've really enjoyed myself thank you so much[br]Thank you[br]Thank you so much for joining me on this \NStory of Cooking[br]I'm Sarah Nicholas and just remember behind every\Nstory is a great recipe![br]Funding for the Story of Cooking is provided by[br]FIT4MOM[br]Walkabout Outfitter[br]Biagio Cru and Estate Wines[br]Chef Revival[br]FOODYTV[br]Chefs in the Kitchen[br]and Taste This TV[br]For a copy of any of the recipes that you've seen\Non today's show[br]visit the website below[br]Offer made by the Story of Cooking Production