I think the very definition of “mixed emotions” is cooking for Jean-Georges. His restaurants have earned the highest possible honors from both Michelin and The New York Times. He’s a celebrity from Shanghai to London to New York to, well, most anywhere with a stove. When Brent told me that he’d “volunteered” me to create three small dishes using Beekman 1802 Blaak cheese to personally present to Jean-Georges, I was filled with a combination of excitement, trepidation, and crippling fear. I have no culinary training whatsoever, other than what my French uncles taught me during my visits with them in Provence – which, luckily, was exactly what I needed. Namely, a love of fresh, local food, simply prepared.
Brent and I had decided that in addition to the cheese, we would try to use only foods grown or raised at the Beekman to prepare the three dishes. This wasn’t easy, since it was the middle of winter. But since we freeze or preserve so much of what we produce, we were able to pull together a pretty good range of flavors.
While I was certainly out of place in the kitchen of Jean Georges’ newest NY restaurant, ABC Kitchen, the staff couldn’t have been more kind and helpful. I don’t think I even heard a single stifled giggle. And almost all of my fears were erased as soon as I met Jean Georges. It’s hard to believe that such a calm, friendly, soft-spoken man could be the head of a global restaurant empire.
I don’t know if Jean Georges was merely being polite in complimenting my simple concoctions, but he made it a joy to present them to him. He did, one of the crew members later told me, ask one of his chefs to come over to taste what I’d made after the filming. So it couldn’t have been all that bad. (Thank you, Uncle Bob.)
Here are the basic recipes behind the three dishes:
Leaf lard makes the flakiest crust.
1. Quiche Déconstruit (Deconstructed Quiche)
For this dish I made a quick pastry crust using leaf-lard rendered from our pigs. (Leaf lard is rendered from the fat found around the kidney. It’s the highest grade of lard, usually reserved for pastry making.) The crust is very simple: 2C flour, 1/2t salt, 2/3C lard, 1/3C chilled goat milk. Roughly combine all ingredients except milk with fork – should look like pea-sized balls of flour coated lard. Then slowly add cold milk…just enough for mixture to begin sticking together in one ball. Don’t use all the milk if not necessary. Roll out dough, cut with small biscuit cutter (or use empty tomato paste can as “cookie” cutter), and bake on cookie sheet in 350 degree oven until golden brown and flaky. Let cool.
As dough is baking, I fried the bacon – crisp. Then once cool, I sliced into matchsticks.
I made the parsley sauce beforehand. Puree a bunch of fresh parsley in a food processor, slowly drizzling in olive oil until it’s a pourable consistency. Add salt and lemon zest to taste.
Fresh farm scrambled eggs topped the pastry rounds. I have a rather unorthodox way of cooking scrambled eggs…but I’ve found it brings out the best flavors. In a room temperature non-stick pan, crack six eggs. Add 2 tablespoons of cold butter, and a few tablespoons of goat milk. Place pan on stove. Turn on heat. Stir to break egg yolks as mixture heats. I find that bringing the butter,eggs, and milk up to temperature together keeps the flavor of the butter and eggs fresher, and the texture smoother and more moist.
To assemble, spoon a small pile of scrambled eggs on top of the cooked pastry rounds, sprinkle with bacon, top with shaved Beekman Blaak, and drizzle with sauce.
A slightly "silly" way to prepare a raclette.
2. Mini Raclette
Brent and I make a raclette feast for all our neighbors each year for Boxing Day. The word “raclette” describes both a type of cheese, and the meal made with it. We make it traditionally, using a fireplace, but it can also be made using an electric raclette grill. For Jean Georges, I thought it would be fun to create a “table-side raclette” experience, using a small butane torch. A raclette traditionally consists of small boiled potatoes covered with melted cheese and sprinkled with paprika, accompanied by cornichons and white wine. For my “mini raclette” I used:
Small Purple Peruvian and Red Thumb Fingerling boiled potatoes from the Beekman Heirloom Garden
Sliced Beekman pickles made from Long White Cucumbers
Shaved Beekman Blaak Cheese
Paprika Sauce (2C milk, 2 T paprika, 2 T Butter, 2 t flour. Heat while stirring until simmering.)
The cheese was placed on top of the potatoes, and the plate was garnished with pickles. At the tableside, the torch was used to melt and slightly brown the cheese.
Simple but delicious dandelion salad with Blaak
3. Dandelion Salad with Blaak and Raspberry/Juniper Berry Sauce.
This one is pretty simple, but I really liked the combination of flavors. Dandelions are fairly popular greens in french cuisine (learn more about dandelions from another of our recipes here.) And the raspberry/Juniper Berry combination is one of my favorites. (I also make sorbet and jelly with these two.) To make the sauce, simply simmer about a pint of fresh raspberries, 2 T balsamic vinegar, and 5 crushed juniper berries. Simmer until the liquid is reduced by about a third. Then press the sauce through a strainer or food mill.
To assemble the salad, simply lay a few thin slices of Beekman Blaak over the dandelion greens, add a few grinds of black pepper, and drizzle with the raspberry sauce.
It is the greatest compliment to inspire someone
Hi guys, I re-watched this episode a few days ago, and I can only imagine how nervous you must have been cooking for him.But the best thing is that you stayed true to yourself. You made good decisions about what to prepare and he was impressed.
You guys are doing such amazing things in your life, and I am truly inspired by you both to work harder,and strive for a better life of my own. Thank You
Edward from Michigan
Thanks, Kathy
I wanted to tell you that after watching this show with Chef Jean-Georges and seeing your yummy deconstructed quiche, you inspired me to start ‘deconstructing’ some other menu staples. My new favorite is a deconstructed tuna salad. It’s amazing how it changes everything and you can taste the layers of flavor. It’s the same, yet not.
Excited to see the Beekman cookbook. The photos are stunning and I’m expecting it to be as delicious visually as the recipes will be to the tastebuds.
Keep up the great work Josh & Brent. You continue to inspire me every day.
I was watching “Throw-Down with Bobby Flay” and saw Jean-Georges — recognizing him only because I saw this episode.
Good Luck, Guys
Make the most of the Beekman Manor
It really is fabulous!
P.S. I would love to see the Beekman, and I’ll even do some of the chores for Josh (smile).
Loved Josh’s book, and read the whole thing in a few hours, because I could not put it down! I laughed…I cried…it was a roller-coaster, LOL! Best book I have ever owned!
I love your show. I can’t wait for new episodes! Food looks great.
I am shocked that Josh hasn’t had any culinary training after watching this episode. Very, very impressive! If I won the lottery, I would love to go to Le Cordon Bleu pastry school in Paris. I definitely think that you guys should publish a Beekman cookbook!
I love this show. Can’t wait for the new season to begin.
A Fan in Philadelphia, PA
Thanks, Shanna
Hi Josh & Brent, I love the show and can’t wait for the new season. I’m just getting familiar with your blog, it’s absolutely great. I just finished The Bucolic Plague. I didn’t want it to end! You guys should be so proud of yourselves.
Peace & Love from Boston
Save your money! Buy it as a reward for getting your new job!!
Wow…okay, I’m ordering cheese! So what if I’m on unemployment right now! I deserve to try Beekman Blaak right?! Love the show and blogs guys!
I cause that reaction in women, Victoria
My husband and I enjoyed your book and the show very much. We look forward to season two and as well as a cookbook! I find you both very inspirational and fun. I also enjoy sharing your show with my 10 and 4 year old daughters. We have a small garden and try to buy locally and cook from scratch as much as possible. It’s good for them to see other families do the same and know their mom isn’t a nut. When my little one asked me what she was supposed to do with a fresh strawberry, just picked from the garden (after eating a bowl from a plastic container purchased at the store) I realized we need to make some serious changes. She didn’t know they came from real plants!! Please keep sharing with us!!
I am now offically a Beek-Geek. Made a trip from Jacksonville FL just to strole the streets of Sharon Springs, experience this small town first hand and hopefully meet the Boys. Well… what a great day. While shopping at the Merchantile Dr. Brent came out to say hello to the old lady from Florida. I immediately digressed to a 12 yr old groupy, was tongue tied
You don’t need to be a Psychic to know you have both started an empire here, but I see the worry for both of you business and time is all encompassing, and as your market grows both of you might not be able to compensate> As for time apart, Josh will suffer more than you. You Brent are happy to be busy, busy!! But Josh needs down time with you, you are happy to have him near by I know, but know you are bored and need to “move” and “do”. By the way, William is still there and passes from upstairs to downstairs room to room, as are a few others, namely two little girls and a dog. He still misses his wife.
I cleared a house in Brooklyn (eg. “Graves End”, Lewellyn Books )that had much more action and have done more since childhood, i.e. telekinesis research with Dr. Alex Imich, to cold cases taken to prosecution(White Plains, Italy, Trinidad). Will send you idea for October Fest. http://www.MarisaAnderson.com http://en.wikipedia.org/wiki/Marisa_Anderson
Thanks, Patti. We are working on one!
I hope one of your next projects is a cook book with recipes *and instructions* (like above), highlighting things that you have grown on your farm. I live in a suburb of Indianapolis with container gardening around our deck– I find you VERY inspiring!
Josh, I loved the mention of the “leaf lard”. I had a friend here in Oregon that was a famous nursery owner (Tuefel Nursery). She made the soap for her workers in her back yard out of “leaf lard” a local market owner saved for her. She would build a open fire and combine the lard and lye to make the old fashions soap. She said it was the only thing that would remove the Oregon dirt stain. I am sure that the Beekman soap is not made like that. I always wondered if the store owner would save me the lard for pastry…soap just seemed wrong.
I am a great fan…the glimpses of New York and upstate New York are so wonderful.
Hello from Oregon.
b
http://www.retireinstyleblog.com
http://www.itcrossedmymindblog.com
Josh, I’ve read all your books, Bucolic Pague, twice. (Now that Fall is approaching, I feeling a third reading coming on.) My 15 year old son and I love the show, especially Polka Spot and all things food related. (Altough my son’s all-time favorite is you ice-skating and modeling your combo!) I’m personally looking forward to your future cookbook. I’ve already made the sandwich featured on one of the shows- bacon, brie, arugala, and pears, although I substitute the pears with a cranberry compote.
Josh:
Perhaps it was all of the years in your Mom’s kitchen, watching her be creative with “Duck” bread!!
Kay Bo
susan, we have had the upgrade and LOVE it. unfortunately, since i am the only one paying bills, we are probably going to have to downgrade…….i am traumatized thinking about losing Planet Green and all the shows i LOVE because i can no longer afford the $60 monthly payment.
I love watching you cook and the passion you have for the food. Your show is new, refreshing and inspiring. I am fascinated by every detail. I am so glad for a 2nd season. I upgraded my cable to I could get Planet Green so I could watch your show.
Dear Brent and Josh,
I too must be becoming a Beek-Geek since I have now spent 15-20 minutes flipping through your blogs. I do think that this was by far the funniest episode you guys have done. I watched it twice just for a good laugh! The impersonations mixed with Josh’s nerves are just perfect! And congrats for a job well done!
Commercial or not, it is evident that your guys are working very hard and taking many risks by putting everything into this farm which just equals the quality and precision of end product that you are producing. So tell the haters to scram!
By the way, I also think it’s very sweet of Brent to answer Josh’s blog!
Hello Josh,
I enjoyed this episode very much & was there in the kitchen with you feeling your doubt & WTFness. The dishes you prepared looked incredibly pure and beautiful.
Josh and Brent,
I came across your show one night while channeling sufer and i must admit I was hooked from the start.
The two of you remind me so much of my partner and me!
I wish that I could say I was Josh, but in reality I guess I am more Brent!
However I do love your prespective on life Josh!
I guess its true that opposites attract and we are still going strong after thiry years!
I swear I was only thirteen when we meet!
NOT!
I am southern boy and he is from upstate New York.
Thanks for such a entertaining and informative show. Keep it up!
Live well,
Chas, Larry and “The Boys”
Hi Josh and Dr. Brent,
I discovered your show a few weeks ago and love it — you guys are a hoot. So, I checked out your website and, wow, there’s a book! Ordered the book, love it, can’t put it down. “Bucolic Plague” is consuming my life right now. Everyone who loves the show needs to read it. I laughed ’til I cried by the second chapter. Josh, you are hilarious! I admit it, I’m completely hooked and can’t wait for the next season (and to read your other books).
Thank you for sharing your life and love with the world.
Jackie
Hi there Josh. I loved your presentation to the chef. The way you mixed such seemingly opposing flavors was wonderful. Strawberries and cheese are my favorite mix.
On an unrelated note, let farmer John know that my 20 month old daughter GracyBly loves the goat cam and would watch it forever if I let her. Best wishes to you and Brent. HAVE FUN
Josh, I can’t imagine the pressure you felt coming up with something to serve a well known chef! My house has been volunteered to host a lunch with about 18 of my old high school girlfrends, class of 72. Pressure!! I need some fabulous ideas for lunching outside. Luckily I won’t be the only one cooking, everyone is bringing something but I need some ideas to make it unique. I live on a farm and have a greenhouse so I might set up out there. Any help you guys can give would be appreciated. I’ll buy some cheese and soap!! Although I think I’d have to order the cheese in the fall because it’s too hot to ship to TX just now. How does it ship? That might be good for my party. It’s at the end of Sept.
Dear Josh and Brent,
I’m French, living in Chenonceaux, Loire Valley, France.
I just wanted to tell you how much I love your “Beekman Boys Land”, your creative mind and sense of humor and the beautiful photos of your House, especially in Winter. Too bad I can’t watch your show, our Internet here is so poor (almost prehistoric). I truly enjoy every part of your experiments and it gives me a lot to think about in running my B&B in a different way of the main stream because I want it related to my artistic life (photography, painting, sculpture and textile art) As soon as I have my website finished I’ll send you a link so you can have a look.
But today I would like to suggest a little improvement to make to the name of your recipe “quiche déconstruit”. I’m begging you to add a little “e” at the end of “déconstruit” because the French say “une quiche” and not “un quiche” ! So it is ” Quiche déconstruite”. This sounds much better!
This aside congratulations for your beautiful and emotional cooking. Keep up the good work.
Best Regards, Hélène.
That was it for the season. Watch again and again
Hi Brent and Josh,
Just wanted to tell you how much we enjoy your show. We laughed and cried with you guys all through the season.
I think your show resonates with us because we’re trying to do a similar life change for ourselves. Not farming, Ken wants to work more from home and I’m trying to work harder to have my art (oil painting) take off….I know, good luck with that!
We just wanted you to know how much we enjoy the show, we’re going to have the cucumber cocktails tonight.
“Hi” to farmer John!
Regards, Jim and Ken
P.S. Was the opening the store episode the last one for the season or are there more?
Ooops! Josh I forgot to praise you. The menu was FABULOUS! I attempted to dupe your re-con quiche and came close. But no cigar! You are the master chef. Luved the book! Read it in 2 days.
Dr.Brent your Jean-George impersonation was the highlight of the episode 4 me. The reaction from Josh was priceless and you 2 seemed very Happy. Conga rats Boyz. I look 4ward 2 your newsletter until season 2 beging. xxootuckerman
You have captured three generations in our family! Me, my daughter and her daughter. We all watch and love the show.
You sure do have many talents! The food looked delicious! My partner and I just found your show and are catching up on all the adventure. You guys do make it look like a blast. I got a kick out of the goat cam too!
You are so multi-talented, both of you! I can’t even begin to list them all!
I envy you both. You are truly living “the good life”, (even though working yourselves ragged to attain it.) Maybe someday soon, it will get easier and you two can slow down. I hope so! I get so worn out watching what you guys go through, I have to lie down! LOL! (And what we see on the show doesn’t even touch the surface of it all!) You need a vacation!
Dear Josh and Brent,
Congratulations on a great show and a wonderful farm!!! Couldn’t wait for the first episode to come on. My daughter, Kim (15) and I love watching every single episode and all the repeats including the On-Demand ones. We look forward every week to see what new things the two of you are doing. My daughter got a kick out of Brent insisting that the tractors be aligned by the barn. She wants to know…”Josh, do you go out at night and rearrange them just to annoy Brent?”…..she said she could actually picture you doing it since you have such a quick witty sense of humor. I agree…I loved your quick comment about taking a separate train when it came to making sure that the eggs would get to NYC intact…and I loved your most recent episode where Brent surprised you for your anniversary by showing up unexpectedly. It was touching and of course, I cried. We look forward to every episode and we hope we’ll be able to attend the Harvest Fair in September. Great job and great inspiration. Thanks. Marie
hi josh,
you and brent make a beautiful couple. on the wedding episode i cried as you & josh watched from the porch & kissed, apart from the wedding party. that scene spoke of many things on so many levels and i was truly touched. good luck!
ellen in nc
uh oh, Lynn. You are Beek-Geek
Ever since stumbling upon the last 10 minutes of your 2nd show while I was channel surfing one night I have been increasingly immersed in “Beekman BoyLand”.
Read all the books.
Went to the website & read everything. Watched all the videos.
Some twice.
Subscribed to the newsletter.
Made a copycat BLT ’cause that looked so dang good.
Shopped at my local farmers market for the first time.
Bought the soap.
The season marathon yesterday was my “Beekmanpaloosa”!
Thanks for a great summer!
.
Hi Josh,
Decided to try making the scrambled eggs the way you do. Now mind you, I am not a very good cook and in fact I hate to cook but OMG they turned out awesome! Very moist and fluffy. These remind me of the way my Mom used to make them. After WWII, she lived in Paris for 5 years so her cooking was pretty much French influenced. I was eating crepes years before they became fashionable in America.
Like others have expressed, I would like to see Season 2 episodes be an hour instead of half an hour. Also I would like to see 12 episodes, one for each month, so that we can truly see what is involved in making a go of the farm, the business and the relationship between all of you. We have such romantic ideas of doing what you too have done. But I know it is very hard work.
By the way, don’t tell Brent (lol), but I’m glad you put your foot down about gardening being your priority instead of working on the shop that day. Brent is the Alpha male in your relationship but sometimes you need to make yourself a priority too.
Love your show and I can’t wait for Season 2.