Daniel's Aioli

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 1 July 2016

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

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Summary

We're in the New York City kitchen of legendary chef Daniel Boulud for another installment of The Key 3. David Tanis tries to convince us to eat seaweed, and we play Stump the Cook with Frank DeCaro, author of The Dead Celebrity Cookbook.

Broadcast dates for this episode:

June 23, 2012 (originally aired)
June 15, 2013 (rebroadcast)
July 1, 2016 (rebroadcast)

Transcript

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0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:34.2	It's the splendid table from APM, American Public Media. I'm Lynne Rosetta Casper.
0:40.5	Chef Danielle DeLue has a culinary empire stretching across the globe, but I got a chance to be with
0:47.0	him in his New York restaurant kitchen. I am putting one clove of raw garlic who split and remove the germ as well.
0:57.0	Now why are you taking the germ out?
0:59.0	Oh, because that one time, you know, I worked in France for a chef goal.
1:03.0	I didn't work with him directly, but I heard his comment
1:07.0	and the germ of garlic was giving a very vulgar taste to the dish.
1:14.3	Vulgarity aside,
1:16.0	more of Danielle and his classic Ioli
1:18.4	than Baker Alice Metrick and you.
1:21.8	That's this hour on the splendid table.
1:23.9	Thank you. It's The Splendid Table.
1:42.3	It's the Splendid Table from APM, American Public Media, the show about life's appetites.
1:44.8	I'm Lynne Rosetta Casper.
1:54.2	We have a new Key 3 star chef for you.
1:56.8	Now, the key 3 is our ongoing project.
2:02.2	We take you into the kitchens of the best cooks we know for a hands-on cooking lesson.
2:07.3	We get each one to reveal the three key recipes they think everyone should know.
2:12.7	Well, we headed to New York to meet with the many-starred French chef, Danielle Ballou.
	...

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