冬野菜グラタンのレシピ/Hanakoマガジン連載について/フランスの食材紹介/パリでの過ごし方/【life in Paris】/VLOG#18

冬野菜グラタンのレシピ/Hanakoマガジン連載について/フランスの食材紹介/パリでの過ごし方/【life in Paris】/VLOG#18

Thank you everyone for always watching YouTube, and I’m very happy to receive comments and messages.Thank you.If you watched the last video, you’ll know that the other day I met my friend Noe in the countryside. I went to visit the villa , and everyone thought it was just a grandma’s house in the countryside, but I already had all the things my grandmas cherished, like sheets and towels. There were a lot of shoes and clothes, and old black and white photos.It felt like I was on a treasure hunt, so I came home really excited.However, on the other hand, I found my friends at my grandmother’s house, for example. I was wandering around the house by myself, wondering what it would be like to go there, and there was a really big fireplace, so we lit some wood and we all ate raclette in front of the fireplace. But do you know about that raclette? It’s called a raclette, and it’s a machine that has a griddle and a small plate underneath the griddle to grill the cheese. In Japan, every family would have one gas stove. It’s like having a pot, and it’s like every 11 houses in this house have a raclette tree.The main ingredients are potatoes, and the rest is processed meat called shackle tree. That ‘s the main thing, and other than that, you can put whatever you want on it separately, but the basic ingredients are like that, and I wanted to eat vegetables, so I had a salad and some vegetables like mushrooms and things like that. It is a food that is eaten by grilling the cheese for a while on a griddle and then pouring it over the vegetables.So basically, the main taste is the taste of the cheese and the ingredients, so if the cheese and ingredients are delicious, it is delicious. When I make hotpot, I don’t use pot ingredients, so it’s surprising that I make it from soup, so it takes a lot of time, but I’ve already had the opportunity to make raclette, and as long as I’ve boiled the potatoes, all I need to do is boil it. I thought it was a very simple traditional dish because all you had to do was take the food you bought, put it on a plate, top it with cheese, and eat it.In Japan, we eat raclette during New Year’s or when family gets together. It seems like there are a lot of them.If you go to the supermarket this time of year, they already sell cheese cut to the size of the plate for raclette, and if you buy it, you can easily make raclette.It’s easier to eat a variety of vegetables in a hot pot. I think hot pot is better in terms of keeping things warm, but the experience of eating raclette while warming up in front of the fireplace this winter season with all my plush friends was amazing. It was fun, and we were debating whether it was better to have Cheese Fuji or Raclette, but I personally like Raclette, and Cheese Fondue is basically stewed cheese that is simmered in white wine and served with bread or potatoes. I used to get carried away and eat it, and since I’m not a big drinker, I got drunk from the alcohol and got really sick.After that, I didn’t like eating cheese fundi that much. I don’t have a chance to eat it at all because I don’t know what’s in it when I eat it outside, but that’s why I like raclettero.I have one more thing to tell you, but starting in November, I’ll be working with Hanako Magazine in Japan. Well , I started a project to look into the kitchens of my friends in Paris.I believe that kitchens are a place where each person’s individuality comes out, so I was wondering whether the kitchens in Paris are spacious or small. I’d like to interview people about their kitchens in the future , so the first part was already released at the end of November , and this time I’ll be interviewing people about the kitchens of their friends, Alex and Sara. I visited him , and the main content was to ask him about his commitment to kitchens and cooking furniture, and I’m going to write an article with photos about it, so I’ll probably be serializing it once a month. I think so, so please take a look.I went to Marche this morning, so I would like to introduce it to you.First of all, they were selling this big cauliflower, so I bought it.It’s so big, it’s bigger than my face, so what’s this about? I thought I could use it twice, but I bought it with the intention of making gratin.I also bought some spinach to put in Kurata.This spinach, like the Japanese spinach, is sold at Taba. If you go to an Asian shop, you can find spinach, but the ones you can usually buy are really big leaves like this one at a time. The stems are tougher than grass, so I often chop them into small pieces.Also , this is my favorite tomato.French tomatoes come in many different varieties compared to Japan. There are so many kinds of tomatoes that when you go to Marushi you can find dozens of varieties, but I’ve tried a lot of them, and when it comes to making this salad, which I like the most these days, these tomatoes have slightly uneven surfaces, like ananas. I love tomatoes with those names and buy them.The balance between sweetness and acidity is just right, so I don’t buy tomatoes especially when making stews with them. However, recently I’ve been buying this when making salads or eating it with morella.The color of it looks a little weird, but the taste is really delicious.Finally, I bought this at the supermarket. It’s cheese, but it’s sliced ​​Comté cheese.I like Comté cheese, so I’d like to sprinkle this cheese on top of the gratin and bake it.First, let’s make the white sauce for the gratin.Onions After slicing the onions, slice the mushrooms as well. Melt the butter in a pan and fry the sliced ​​onions and mushrooms. Once they soften, sprinkle some flour. There are actually many ways to make white sauce. I’m sure there’s a way to do this, but my mother taught me this shortcut, and ever since then I’ve used this method for béchamel sauce. Sprinkle the mushrooms and onions with flour. Then, add the milk. Turn the heat to low. Let’s set it up . Add milk little by little like this. Once the white sauce has boiled down like this, add salt. Once the sauce reaches the consistency you like, remove it from the heat and set it aside. Let it sit.Then, the next step is to add the shrimp, so fry the shrimp, cauliflower, and spinach in a separate frying pan.When the whole thing is soft, add the white sauce from earlier.Once everything is mixed, it’s done. After mixing the pasta, transfer it to a bowl like this Sprinkle cheese on top and put it in the oven. Bake at 230° for about 15 minutes. It’s done. Children Like children JA

11月よりHanakoマガジンにて”ようこそ、パリのキッチンへ”という連載がスタートしました。
私のパリに住むお友達のおうちのキッチンを覗き、インタビューするという企画です。
料理をすることが大好きな私にとってキッチンは重要な場所。
個性溢れるパリジャンのキッチンを見つけてレポートしていきたいと思っています：）

Hanako マガジン連載企画
https://hanako.tokyo/learn/403119/

0:00 opening
0:05 ラクレットについて
4:02 Hanakoマガジン連載について
5:01 季節の食材紹介
7:11 冬野菜グラタンの作り方
9:29 最近の近況

instagram : @yuri_mizutani