Binging with Babish: Grey Stuff from Beauty and the Beast

[Music] hey what's up guys welcome back to binging with babish where this week we are ringing in the New Year with the storied gray stuff from Beauty and the Beast which I thought oh I thought this might be have food under I guess we have to make it now I know the folks at Disney said to their animator Frank just draw us a plate of appetizers okay nobody is going to agonize over it thirty years later on a big TV trying to figure out what each element is so just put some appetizers on there we don't care if they don't make sense so anyway over here we have a mystery tea sandwich I think it might be some kind of big spread maybe with some goat cheese or something that'd be cool then up here we've got some salmon mousse with a cucumber and what I think is a buckwheat blini and we got ourselves a pig in a blanket no mistaking that then over here I have no earthly idea what this is again I think Frank was just like me to keep my head down do my job Michael Eisner is not gonna fire me not today I have a pension to think about then up here we've got a cucumber tea sandwich pretty simple and down here I think we've got some salmon roe on top of another buckwheat fellini definitely not my favorite can we get a little roll meat with what looks like a little strip of cheese and maybe some roasted peppers on top and then finally the gray stuff pictured here twice which has been erroneously reported and maliciously marketed as some kind of cookies and cream red velvet cupcake nonsense but this is a tray of hors d'oeuvres what we got here is most likely foie gras or chicken liver mousse I'm going at the latter because I don't want people to get mad at me so I'm patting dry about half a pound of chicken livers and then finally missing one shallot and a little bit of fresh thyme maybe a teaspoon worth and then we are headed over to the stovetop where we are preheating a little bit of vegetable oil over medium-high heat until shimmering adding the chicken livers and letting sit undisturbed for one to two minutes until they are nice and brown on one side give it a little flip so they can start browning on the other side and we're going to add our shallots and thyme saute together for another minute just to let those flavors get to know each other a little bit and then we're going to deglaze with maybe a quarter cup of cognac if you have a fire extinguisher in your buying you know what you're doing go ahead and flame this if you like but it doesn't really do anything for the flavor it's kind of just for showboating now the delivers are brown on the outside and pink on the inside I'm going to add the zest of half a lemon kill the heat let it cool down for like 30 seconds and then add a quarter cup of heavy cream swirl it around a little bit just to make sure that everybody's acquainted and then it's time to head over to an awaiting blender or food processor into which we are going to deposit the contents of our pan then we're going to crank the blender on a medium low speed and one chunk at a time add 1 and 1/2 sticks of unsalted butter yeah that's a lot of butter but this is also going to be a lot of delicious so once all the butter is added we're gonna crank this thing on a high and blend it until very very smooth then we're going to pass it through a fine mesh strainer to catch any little bits there you have a chicken liver mousse and we need to cover it with the plastic wrap press down on to the surface of the mousse because that's how this stuff becomes grey when it oxidizes so next up we're gonna make some salmon mousse I'm starting with about 3/4 ounces of smoked salmon 2 which I'm going to add the juice of 1/2 1 lemon and 4 ounces or half a bar of neuchâtel cheese because that feels a little bit more French and appropriate but it's virtually identical to cream cheese so you can just go ahead and use cream cheese if you want puree until smooth and mousse like and we're going to cover that and refrigerate until ready to use it next up our pigs and mystery objects in a blanket I'm gonna go with dates there similarly brown kind of craggly and they're a really nice appetizer when you stuff them with blue cheese then normally you'd wrap them in bacon before roasting but puff pastry is going to be a nice substitute if you want to keep it vegetarian I guess so then it's time to bust out the puff roll it out a little bit on a generously floured worktop and then we're slicing them into maybe 3 inch long triangles which we can then roll around our cocktail wieners and blue cheese-stuffed dates starting at the broad side and sealing with a little bit of egg wash if it's not sticking together regardless we are brushing everybody down with a little bit of egg wash for presentations sake and I'm going to sprinkle everybody with a little bit of kosher salt over the flavor and presentation and then we're gonna roast for about 20 minutes at 375 or until browned and puffed next up we got to make ourselves some buckwheat blinis in a large bowl I'm combining 75 grams of all-purpose flour 60 grams of buckwheat flour 15 grams of sugar and 5 grams of yeast it's going to whisk those to combine using regular sized whisk then I'm adding 1 cup of whole milk heated to 110 degrees Fahrenheit warm milk is going to give our yeast a little bit of a and at this point mint add a little pinch of salt and then gently whisk until smooth now this is basically a yeasted pancake batter so we need to let it rest for an hour covered with plastic wrap at room temperature so that yeast can lunch down on that sugar an hour later and you should see that your batter has doubled in volume and at this point we're going to add some eggs we're gonna try to crack one fail miserably under how we managed to make this our full-time job as we fish out all the shell fragments add a second egg and then lightly beat them together before pouring directly into the batter in addition we're also going to add two tablespoons of melted butter make sure it's not hot just melted we do not want to scramble those eggs and then we're going to whisk until everybody's homogeneous smooth incorporated and then pour the whole affair into a large squeeze bottle just gonna make making tiny pancakes a lot easier go ahead and demonstrate it on your countertop for some reason perfect and make sure you don't overfill your bottle or this is going to happen it's a yeasted batter and it's going to expand anyway once we got that all cleaned up it's time to make some blinis which are essentially silverdollar pancakes and as is the case with all pancakes the first batch is going to look weird but as you make batch after batch you will soon find yourself flipping perfect panners it's the life lesson universal to all pancakes never give up once the pancakes are done cooking about a minute on each side I'm going to place them onto a paper towel just to cool off a bit before we serve now under those little meat roll things I think can use pretty much any charcuterie that you want I'm going with mortadella because it's my favorite I know it's not French but sorry and then I'm going to wrap it with an ultra thin slice of Riera top it with some tiny little slices of roasted red pepper and skewer with a toothpick and there you have it definitely be easiest appetizer the bunch and maybe my favorite whoops shoot where to go need to make another one and now on to the tea sandwiches I'm just arranging some Findley sliced cucumbers a smear of neuchâtel cheese and fresh dill and we're slicing off the crusts and cutting into neat little tea sandwiches next up the goat cheese and fig one I just have some goat cheese here and some fig jam simple enough I think it'll been a little bit too heavy on the goat cheese there but now it's time for the assembled platter waiting to do this for a long time be our guest all right so let's go through and try all these first little blue cheese dates puff pastry thing and this is pretty good it's actually a lot less rich than the bacon version I kind of like it next up picking a blacken tail is oldest time and huge shocker it's really next up we got us some salmon mousse with cucumber on a blini and it's pretty nice I mean I wouldn't order in a restaurant but I'd certainly eat it now we got some fig and goat cheese and this one's pretty good I think I went too heavy with the goat cheese but if you went a little bit more strained with it you'd have a very good tea sandwich let's get rid of this inappropriate olive on the cucumber tea sandwich and this guy is a home run just maybe add a little bit of kosher salt during the assembly process mortadella roll winner now I don't have to eat this salmon roe to know that I'm going to hate it but I am a food recreation scientist and I have an obligation and finally the gray stuff let's do a finger taste like Bell did really good and it can definitely use a more robust cracker prettier piping but you heard it here folks the gray stuff the real race stuff is delicious [Music] [Music] you

Channel: Babish Culinary Universe

Views: 3,694,771

Rating: 4.9589858 out of 5

Keywords: pear qwerty horse, gray stuff beauty and the beast recipe, pate, gray stuff beauty and the beast, pate liver, liver mousse, michael, d'oeuvres, how to make foie gras, binging with babish, gray stuff recipe, gras, babbish, eisner, cuisine, hors, cooking with babish, the grey stuff, foie, foie gras, liver, mousse, beauty, beauty and the beast, chicken, beast, the gray stuff, liver pate, french, disney

Id: 0TvBiF9S89Q

Length: 7min 21sec (441 seconds)

Published: Tue Jan 01 2019

Reddit Comments

[u/longleaf1]

New show?? What's that about?

[u/PM_ME_FINANCE_ADVICE]

Holy fuck that's a pretty looking platter.

[u/Sle08]

‘Inappropriate olive’ is my new favorite term.

[u/oorskadu]

Wow. Knocked that one outta the park.

[u/5tormwolf92]

Is the salmon Pacific or Atlantic? Because I need to know.

[u/ns_dev]

1:56 I feel like we're being mocked.

[u/gk21]

I feel like all my childhood dreams just came true.

[u/Wernerhatcher]

It's delicious

[u/carnifex2005]

As Hakim in the YouTube comments suggested, the grey stuff probably was pig brains (grey matter).