so good to see everyone on this beautiful spring morning so i just did a poll and everyone here has been here before except this couple back here they're new to holland they're vacationing so welcome again and in true d sawyer style i changed the menu so we're doing we are doing french paris in july and those of you who know me are laughing some of you don't know me like really are you kidding me but we still are doing paris in july and we are doing a pan ben yea i'll do the first the whole menu and then i'll go back and explain them a pan ben yea which is a french sandwich and we are doing what's my dessert oh instead of the  and then we're ended up with a french seventy five who's heard of the cocktail for seventy five it is amazing and look what it has in it it has a little bit of what it is  champagne and a little bit yeah it packs a punch ok so at the end will be it will be talking about how to make your friends seventy five and the history of the front seventy five ok so first of all some garlic and i'm just going to bathe the bread with oils and villages does that sound amazing and then i'm going to cut up all the freshest ingredients that i can find put it make a salad with it and put that in there and this comes from olives now we here just use kalamata olives but there they use me swallows and that's where this salad comes from and they thought how can we use our daily bread and make it better and use all the things that come from our natural bounty and make an incredible dish and that's the nice now i'm on take five every other wednesday the first and third wednesday of every month take five is our local t v program whose whose nose of take five ok so if you want to watch me i'm on there every person third wednesday and catherine who is the host that i work with most she knows that whenever i start talking food my all starts water so then happening right now my mouth is watering as i'm fresh bounty that will make an incredible dish so nice are we use kalamata olives they use being seen as french beans but right now these beans are so wonderful and they're so fresh and i love the crisp of them i don't cook said yes and eggs and potatoes but i'm not using either because i'm doing bread instead of potato and i don't prefer hard boiled sliced eggs on this the salad and then w enough so what we're going to be doing is we're going to be doing look at this beautiful tuna is that not gorgeous who love seared tuna who can stand seared tuna be honest ok so don't serve it ok so let's get going the first thing i want to do i know my friend told me do the whole thing a bread it'll be really impressive but aren't you impressed if i just use half and i think so too ok so take your bread and without cutting yourself that's always the key cut it right down the middle or and if you don't it's a sa right now if your bread lover have bread and butter and cheese and be good but if you live want the salad with it then you don't want too much bread kind of defeats the purpose ok so can you guys see over there ok if you haven't been there to see this is so worth your while going into its vinegar olive store right on a street downtown i teach all my cooking classes there and herb to provence it's an amazing i mean it's one of my staples in my house it's amazing olive oil and what they have there are infused olive oils in vinegars and there goes my salivating again but here we go so what is it what is paddy i mean again brad so do i want garlic who likes garlic i mean who well who does not like our life every so don't put gummy got if you don't like it ok so we're going to bring this breads and then i have some i always think this time i'm going to be really neat never happens ok i'm going to put that off to the side and we're going to just like this big what they do i'm going to just go back here for a minute or so about that camera you're not even on me as a little so ok so i've got beans in there yes and i'd like to cut them on a diagonal minutes and then you dip put a man on ice water to stop the cooking so if you like that you can add that do it that way i like all of this in my nice was sell it i like it ross except well the tuner like watch you i guess he got up to so little bit ok and then some onions now this is my my thought on onions if it's for your family and you know you all love red onions throw them in there if you're serving gas some people don't like red onions so i find scallions are a lot more palatable than red onion so that's why i use these but if you want to use  you want to use red onions go for it will throw some of that in ok so when you're cutting with a knife you cut this way right never hear your hand goes like this and then you make a car everyone put your hand up why do you do that instead of this use red pepper but whatever you like the prefer the taste better or holler for me i love red and i'm thinking on memorial day with sometimes it's really simple just like that ok on bread is really it's french so french is known for a very refined style of cooking ok now i don't take the m so who has banned have paris who wants to go to paris yes so even if you've never banned you can enjoy this and then wish you could go it's a lovely ok so now what else would you put in here now that you know what a traditional nice salad is what else would you put it here because you just simply like it and the one right now there are several things you could do if you want to be truly do a truly new style you would take out the innards of the tomato yes the seeds and what's watery but i don't like to cook that way because it takes too much time and it takes too much time i'm not going to make it anyone else like that ok who likes to be real detail you do ok so if you do the takeout this is the inside ok so what we have and here we've got some snap peas we've got red pepper we've got to made those ok so cats can i ask you to come up here and cut because really for this to be look for years ok so the radishes i'm going to have you cut and they cut thin and you can put those in a different bowl or just put them on a different part of here because what i like to do with the for the tuna so for those of you who don't like seared tuna what is it seen no ear evil hear no evil you don't have to watch but and speak no evil so just pretend it salmon or chicken and you know what i turned this down mole right before i'm going to cook it so let me just heat that up just for a minute ok so where do you get good tuna here in holland michigan bothers you there again use you can use salmon for salmon ok so you know we really what this should be is when i get my fingers what and go of that it should bubble up that's when you know it's really hot now i would dress it was a little salt and pepper but i didn't bring that ok so here we go a little popper just imagine ok now this is hot and now can you see the whole thing is tipping forward a little bit so you're the the watcher to make sure if it starts on you let me know and you're to be the  excellent point i did not and here's why this is such an incredible piece of protein right here i don't want to do anything but really taste the tuna and so i'm going to do the purest of cooking that i can and i'm just going to simply cook it in pure oil and then what i do is if you want an additional flavor to it like herb to probe the garlic oregano taste the tuna first always case it first and then add what you want onto it ok but once you get down to it what can't you do you can take it off ok so you think we're ready so i always split away from you ok flip away from yours it doesn't go on you know or your face and you hear the ok this is this is the hard thing about cooking on things that you're not normally cooking on his usually usually what i do is i move it around a little bit so olive oil is all around it and then let it sear if you just put it on and you don't move it right away it can just stick to the pan and then when you go to old what other fresh vegetables you like i mean a fresh herbs what other fresh herbs faced so i put that in there and then i think we're going to need more snap peas because i have to fill that whole thing up and make it look bountiful or do this nice ok  back to the seared tuna ok the whole point of seared tuna is really just to see are on the outside ok and i don't know you guys can see it in ok these are the things i would not do if i was cooking this at my home i'm going to lift it up and show you something but i wouldn't do that when i'm cooking at home you see how the white is creeping up see that ok you only want about because i don't want that to happen again again salt for flip it over will run a little bit make sure and then let it set ok if you see that who's dying ok girl go go go and then i'm going to dress the salad just a little bit so i've got everything i've got a regular i'm going to go over here and slide i'm going to use the same flavors that i put on the bread ok a little bit of this a little bit of that does anyone know where that comes from but fiddler on the roof little bit to that ok and then a regular and of course what i did is i use my tongs that i was going to use from there to toss it so since i'm not feeding you i'm going to use my hands if i was feeding you i would never use ok so we're going to add the  ok so now you take this and you take this incredible look at this salad you guys does not look  or no yes ok so here is i'm going to show you we're going to do that we're going to put the red shoes on top now some people put a get right on it ok look at that who wants to sing with me tonight ok that means that's a happy moment for me that's a simply happy moment ok so then what you want to do is you want to cut it on an angle and i know you guys can not trip over my own  feet and you guys see this now ok now because i wasn't watching it like i should probably got a little bit more done and it kind of fell apart so i'm going to do it this way so when it gets a little overdone i'll show you what happens this happens it flakes ok you don't want that i mean it's so good being really lovely it's just a little harder to cut that's ok it's always you know when i'm on take five it's always live and it's always interesting to see what happens ok you take this and you put your tuna on there i feel like my mike's going in and out is it going in and out it is is it better when i go up like this can you pop it open for me and then i'll show you what the french do just put their go ok just drizzle that on a little bit and then you put this topic on and this is what the french do though so remember this was day old bread right and everything they come comes from their guard em what you do is you wrap it now in a well x paper and you put it in your refrigerator and you put it and i can't do this because this is really hot something heavy on it so it looks flat when you get it out and the  flatness than the salad absorbs all of those olive oils and vinegar that you put in back into the salad the bread is now so can i see with all these incredible all boils and vinegar and then so you come over here a camel more times i'm just going to ask you to clean this up for me while i introduce an excitement and put it right in here and i wish i could taste this but the farmer's market is not licensed to do that and if anything were to happen that it wouldn't be good ok so the next thing that we're going to have ha it's not a hard that i don't know what we're having it was a heart of wonder where i should put that ok the next thing that we're going to make is the carmel sauce for the peaches so you can just take this whole thing right away and i'm going to commonly something what does that do brings all the natural sugars out and they're wonderful ok so that's what i did anyone see my little pan aha my little pan i always think communication is such a group effort you help me i help you we're good ok so what you want to start with is you want to start with some brown sugar who's made a carmel sauce before it's so easy isn't it it's not hard now i don't and do all that you can start with the white sugar and then brown it and harmonize it i'm thinking well i we've already have that we've got brown sugar so i'm going to start with brown sugar brown sugar and then a little butter  is dessert is not for the things we have using brown sugar bother and is this low fat milk it's french what's in here and then we're going to ask you cook the butter and brown sugar and you let it melt so then you want to cook it for a minute you want the brown sugar granules to dissolve yes you don't  in and taste the sugar now if that's the worst thing you do in life is that ok yeah but just so you know the recipes brown sugar and butter and let it cook for a minute ok i'm going to let that jewett's thing and then i'm going to talk about this over here matter ok you can make your own mad alliance and if you do that's awesome i did and i want to cosco and they have mad lines and ok let me and i wonder but it has the ridges and so this is the beauty of this first of all the ingredients are very similar to what we're putting in here but with flour father flour sugar a little cream oh my gosh this is an egg the simplicity is amazing the then the look how the thickness of that inside this is so moist and so yummy amazing go to cosco get some airlines i don't know where they sell him around here but i just know costco sells them ok this is still doing  and it's but it is it's it is working so yea yea to that ok so now what i want to do is i have a spoon and i did bring a spoon that's ok i want to drizzle some of these juices the natural juices from harmonizing the peaches ok i'm going to drizzle that on there and since that's all you have for everyone you just really want to just a little bit ok you want to do it right on the  rather ng shot ok so now we're going to put in some cream the real stuff ok and when you're doing this at home when you add the ok i get it ok and then you want to cook it for another minute if you could skin you smell what i'm smelling any of you this is the time for group ok and then bourbon who likes bourbon who does not like bourbon if you don't like bourbon don't put it in writing very easy but if you want you want to take it off when you put the bourbon in at a little bourbon happy place very warm almost on the floor happy place ok look at this you guys here we go through is a little over  it's in my bowl i'm going to take a bite i'm going to make you all just a little jealous but then i'm going to talk with my mouth full for a minute but i can't resist oh my gosh so incredibly i mean ok however we are in time ten thirty ok who wants me to do the front seventy five something i just realize if you really want to be super decadent there and this again you're not having this every day right maybe once a year so why not do it up ok yummy rustic this is all about rustic and you know you wonder why i have this brought up here this is robin's let's say you want to do i forgot all of but that's ok you will remember and if you don't what do you say sammy its life ok ok now for the front seventy five surface i asked him if it was ok for me to ask him and he said yes ok we've got what vinegar in it at the end if you have never had lavender vinegar what is it oh it's amazing amazing ok now i'm not one for recipes as you guys have known or of seen i just kind of go with it but all these recipes are here the website here for the farmers market and also mine which you can get a card over here it's celebrating life and food ok now did o you get a small one it doesn't pop ok so you're going to do some lemonade now again only i get to taste this and i'm sorry but you're going to do some lemonade and what kind of lemonade sparkling you're going to do someone say it loud really loud so everyone out there is a like what they're talking jenna over there ok so you want ok so you want five part champagne to one part jen ok fine part champagne to one part gin to two part sparkling lemonade did you get that ok now who likes a cocktail little sweeter i like a cocktail a little sweeter so simple syrup who knows what a simple surface is just one cup of water one cup of sugar you boil it have the sugar dissolve and then you stick that in your refrigerator and it gets cold you put in that in here if you like it sweet ok now i'm going to pour that in a magine ice before i put the last thing in there you know why it's called the front seventy five this would dates back to world war one ok and someone in paris created this drink at and the new york bar in paris and they said if it has such a kick like you had better head with a french millimeter you know french seventy five hundred didn't get my history right like a french seventy five and has such a big kick i could have said that so much better you would have been so much more impressed but thank you for your help but that's how it's got its name the french seventy five now the last thing i'm going to do here is i'm going to take some vinegar lavender vinegar and i'm going to top it off now so you have to watch how beautiful this is a for camera and for you guys can all see this ok isn't that gorgeous and if you were to drink this you don't really think it was gorgeous but that's a separate from seventy five so it can you imagine packing this all up in a picnic you've got your hand bend a you've cut it and there's rocks paper on it you have your drank here and you put a tarp on it you put that in your picnic basket with your matta lines here and your peach and your bourbon carmel sauce and you have got