1 00:00:04,040 --> 00:00:07,640 Speaker 1: Today, we're here to celebrate our new cookbook which is 2 00:00:07,680 --> 00:00:12,440 Speaker 1: called Squeeze Me Lenman Recipes and Art by Ruthie Rogers 3 00:00:12,640 --> 00:00:16,560 Speaker 1: and Ed Rusche, published by Rizzoli. I'm here with Sean 4 00:00:16,760 --> 00:00:21,000 Speaker 1: Manowen and Joseph Travelli, the executive chefs of the River Cafe, 5 00:00:21,280 --> 00:00:26,240 Speaker 1: to discuss their favorite recipes, their memories of the recipes, 6 00:00:26,720 --> 00:00:31,600 Speaker 1: and cooking with lemons every day. Squeeze Me really happened 7 00:00:31,640 --> 00:00:36,400 Speaker 1: because Ed Ruche is an old friend. I think he's, 8 00:00:37,000 --> 00:00:39,560 Speaker 1: you know, if I can say, America's greatest artist, or 9 00:00:39,600 --> 00:00:43,239 Speaker 1: maybe the greatest artist working today, and someone that I've 10 00:00:43,280 --> 00:00:45,920 Speaker 1: always admired. He did a menu for us when we 11 00:00:45,920 --> 00:00:49,519 Speaker 1: were doing the River Cafe thirty book, which was a 12 00:00:49,560 --> 00:00:54,280 Speaker 1: happy birthday book. We asked our favorite artist to do 13 00:00:54,400 --> 00:00:57,840 Speaker 1: something on each menu and Ed did his word, which 14 00:00:57,880 --> 00:01:01,360 Speaker 1: is called yum. And we've had and I always thought, 15 00:01:01,560 --> 00:01:03,560 Speaker 1: let's do a book together because a lot of his 16 00:01:03,840 --> 00:01:07,040 Speaker 1: work involves books. He's done books as a young artist 17 00:01:07,400 --> 00:01:10,200 Speaker 1: and continue to do so. And he said, okay, I'll 18 00:01:10,240 --> 00:01:13,720 Speaker 1: do a book with you, Ruthy. If it has only 19 00:01:14,120 --> 00:01:16,440 Speaker 1: fifty recipes, it's short. 20 00:01:16,360 --> 00:01:18,119 Speaker 2: And it has one ingredient. 21 00:01:18,800 --> 00:01:22,080 Speaker 1: So it was on a visit to his studio in 22 00:01:22,200 --> 00:01:25,920 Speaker 1: La which is actually quite an industrial area, and we 23 00:01:26,000 --> 00:01:29,560 Speaker 1: walked into the back of this kind of almost like 24 00:01:29,560 --> 00:01:33,040 Speaker 1: a warehouse, almost a factory, and there were, you know, 25 00:01:33,280 --> 00:01:36,160 Speaker 1: thirty or forty lemon trees. And so we hit on 26 00:01:36,240 --> 00:01:38,600 Speaker 1: the idea of doing a book with recipes from the 27 00:01:38,680 --> 00:01:43,119 Speaker 1: River Cafe about Lemons. He said he would do the art, 28 00:01:43,160 --> 00:01:46,360 Speaker 1: which he uses words as we know, so he would 29 00:01:46,400 --> 00:01:49,440 Speaker 1: do the words, and Heather I've who's a poet, helped 30 00:01:49,520 --> 00:01:53,920 Speaker 1: him with that, and then the Office of Love from 31 00:01:54,000 --> 00:01:56,520 Speaker 1: Johnny Ives's office to the graphic design. 32 00:01:56,680 --> 00:01:59,960 Speaker 3: I think it's a book that is kind of fun. 33 00:02:00,400 --> 00:02:03,200 Speaker 1: You know, if you read it, there are quotes from W. C. 34 00:02:03,440 --> 00:02:08,520 Speaker 1: Fields a ground show marks and from Heather Eye. It 35 00:02:08,560 --> 00:02:12,000 Speaker 1: has no pictures of food, but it has our recipes 36 00:02:12,040 --> 00:02:12,760 Speaker 1: in it. 37 00:02:12,800 --> 00:02:14,080 Speaker 3: And so I thought today. 38 00:02:13,919 --> 00:02:16,280 Speaker 1: Instead of me telling you about the book, it would 39 00:02:16,280 --> 00:02:20,079 Speaker 1: be good to have Sean and Joseph talk about the recipes, 40 00:02:20,160 --> 00:02:24,760 Speaker 1: about the visuals, about the joy and about Lemons. 41 00:02:24,919 --> 00:02:27,560 Speaker 4: So who starting to use yellow as well, because normally 42 00:02:27,600 --> 00:02:31,000 Speaker 4: the River Cafe is so pink and blue. We kind 43 00:02:31,000 --> 00:02:32,720 Speaker 4: of us a lot of luminous pink with a lot 44 00:02:32,720 --> 00:02:35,800 Speaker 4: of bright blue, and so the yellow is fun for 45 00:02:35,880 --> 00:02:38,560 Speaker 4: us all it feels like a break break from the pink. 46 00:02:40,000 --> 00:02:41,120 Speaker 4: We're really embracing yellow. 47 00:02:41,160 --> 00:02:42,560 Speaker 2: I'm yellow. 48 00:02:42,960 --> 00:02:43,840 Speaker 3: So what do you feel? 49 00:02:43,919 --> 00:02:45,679 Speaker 2: What do you like to say about the book? 50 00:02:45,840 --> 00:02:48,480 Speaker 4: I was thinking as you were talking. My first reaction 51 00:02:48,600 --> 00:02:52,760 Speaker 4: about the lemon, as you were just describing using one ingredient, 52 00:02:52,960 --> 00:02:55,600 Speaker 4: was that it's just one of the few ingredients because 53 00:02:56,600 --> 00:02:59,720 Speaker 4: it's all broken down parts and you know, use the 54 00:02:59,760 --> 00:03:02,160 Speaker 4: whole lemon, so you can use the pith. You can 55 00:03:02,240 --> 00:03:06,520 Speaker 4: use the skin, the pith, the juice, the flesh, and 56 00:03:06,560 --> 00:03:08,680 Speaker 4: then at the end you're going to the pit you 57 00:03:08,680 --> 00:03:10,519 Speaker 4: do with the pip so you can plant it and 58 00:03:10,600 --> 00:03:14,640 Speaker 4: plant another lemon tree. You use a whole lemon, and 59 00:03:15,080 --> 00:03:17,120 Speaker 4: it's not like I mean, you could use a whole tomato. 60 00:03:17,720 --> 00:03:21,200 Speaker 4: But somehow when you're left with just the pit, Yeah, 61 00:03:21,320 --> 00:03:23,120 Speaker 4: you can use it in different ways, can't you. Each 62 00:03:23,160 --> 00:03:25,960 Speaker 4: part has its own purpose almost, And what I think 63 00:03:26,080 --> 00:03:29,160 Speaker 4: is cool about your book is that it's got lemons 64 00:03:29,240 --> 00:03:32,240 Speaker 4: used in ways that aren't just conventional lemon ways. And 65 00:03:32,280 --> 00:03:34,560 Speaker 4: that's what I think it's quite fun about it. 66 00:03:34,560 --> 00:03:36,560 Speaker 5: It's really nice the way it's kind of just arrived 67 00:03:36,600 --> 00:03:39,120 Speaker 5: in the restaurant. It's arrived in the restaurant rather like 68 00:03:39,120 --> 00:03:41,320 Speaker 5: a box of lemons, you know, like all the things 69 00:03:41,320 --> 00:03:44,360 Speaker 5: that come, you know, because lemons don't grow very well 70 00:03:44,400 --> 00:03:46,200 Speaker 5: at all around it if you don't have a walled garden. 71 00:03:46,320 --> 00:03:48,280 Speaker 5: Or actually there is one outside the front of my 72 00:03:48,320 --> 00:03:52,440 Speaker 5: house that I stole from a party here. Yeah, someone 73 00:03:52,480 --> 00:03:54,040 Speaker 5: bought like remember empty lemon. 74 00:03:54,480 --> 00:03:57,520 Speaker 1: Remember I had to send mind to Jerman and Wes 75 00:03:57,680 --> 00:04:00,600 Speaker 1: Anderson because they have a conservatory because didn't last in 76 00:04:00,680 --> 00:04:01,600 Speaker 1: my terrice somehow? 77 00:04:01,720 --> 00:04:05,120 Speaker 5: Is that the front of my friend Guarden's sort We've 78 00:04:05,120 --> 00:04:09,280 Speaker 5: got six lemons on my way here, but I don't know. Yeah, 79 00:04:09,480 --> 00:04:11,440 Speaker 5: so that's the you know, you've heard of the mouthy 80 00:04:11,520 --> 00:04:17,240 Speaker 5: lemons and you can have but they don't grow easy 81 00:04:17,279 --> 00:04:19,120 Speaker 5: around here. So when you're these boxes of lemons, and 82 00:04:19,200 --> 00:04:22,600 Speaker 5: we obviously by really nice lemons that come, you know, 83 00:04:22,640 --> 00:04:25,120 Speaker 5: with even the stickers on the lemons are beautiful, and 84 00:04:25,160 --> 00:04:28,760 Speaker 5: then leaves and in this box is really I was 85 00:04:28,760 --> 00:04:30,240 Speaker 5: gonna say, out of the world. It's not o the world, 86 00:04:30,240 --> 00:04:31,760 Speaker 5: but it's another place, you know what I mean. And 87 00:04:31,800 --> 00:04:34,719 Speaker 5: it's always that transports you there. And I feel like 88 00:04:34,760 --> 00:04:36,760 Speaker 5: the books have arrived in the restaurant rather in the 89 00:04:36,760 --> 00:04:38,400 Speaker 5: same way like you said it was. They're from the 90 00:04:38,480 --> 00:04:42,040 Speaker 5: sort of Los Angeles at California, California, and. 91 00:04:41,920 --> 00:04:45,279 Speaker 4: It's kind of you know, in Lemons and the River Cafe. 92 00:04:45,440 --> 00:04:48,520 Speaker 4: Right now as in today, we're waiting for the new 93 00:04:48,560 --> 00:04:51,440 Speaker 4: season's lemons to arrive, so we're in a bit of 94 00:04:51,480 --> 00:04:54,880 Speaker 4: a slightly depressing zone of mind. 95 00:04:54,880 --> 00:04:57,200 Speaker 5: The green lemons actually yeah. 96 00:04:56,960 --> 00:04:59,760 Speaker 4: But they're not but they're not early, yeah, so we're 97 00:04:59,760 --> 00:05:02,440 Speaker 4: waiting for them to be fully yellow and come in. 98 00:05:02,480 --> 00:05:06,279 Speaker 4: The lemon season is actually i'd say, what December January 99 00:05:06,279 --> 00:05:09,560 Speaker 4: February from in Europe, isn't it. So you kind of think, oh, 100 00:05:09,560 --> 00:05:12,840 Speaker 4: surely lemons are a summer fruit, but actually no, they're 101 00:05:13,000 --> 00:05:14,600 Speaker 4: actually a winter You do get. 102 00:05:14,560 --> 00:05:16,880 Speaker 5: Lemons in the summer, though, I think that one of 103 00:05:16,880 --> 00:05:21,240 Speaker 5: the only plants that fruits, flowers, and germinates all at 104 00:05:21,279 --> 00:05:23,599 Speaker 5: the same time, so you have like everything, So you 105 00:05:23,720 --> 00:05:26,200 Speaker 5: get a few obviously the bulk of the crop is 106 00:05:26,240 --> 00:05:28,840 Speaker 5: in the winter. But you do they do the plants? 107 00:05:28,880 --> 00:05:29,120 Speaker 5: Do well? 108 00:05:29,160 --> 00:05:32,320 Speaker 2: Say? Is that what you actually? 109 00:05:32,640 --> 00:05:37,320 Speaker 3: Yeah? Is it? Little toy lemon? 110 00:05:37,760 --> 00:05:40,440 Speaker 2: Wow, We'll go back to lemons. 111 00:05:40,480 --> 00:05:44,200 Speaker 1: But that's really interesting that we've said because we've done 112 00:05:44,240 --> 00:05:47,920 Speaker 1: all our books together, and I think that it's such 113 00:05:47,960 --> 00:05:50,880 Speaker 1: an early process, isn't it. We stood down, we think 114 00:05:50,920 --> 00:05:53,320 Speaker 1: about the book, We get in the photographer, we have 115 00:05:53,480 --> 00:05:54,280 Speaker 1: the you. 116 00:05:54,240 --> 00:05:56,560 Speaker 2: Know, the designer. We sit there with the first page. 117 00:05:56,600 --> 00:05:59,200 Speaker 1: We talked to the publisher and this had to be 118 00:05:59,279 --> 00:06:02,040 Speaker 1: this is a River Cafe book, the recipes of River Cafe. 119 00:06:02,080 --> 00:06:04,080 Speaker 2: But it was kind of friendship book, you know. 120 00:06:04,160 --> 00:06:05,480 Speaker 1: It was a sort of a friend of mine who 121 00:06:05,520 --> 00:06:08,080 Speaker 1: was an artist and three two friends. But I think 122 00:06:08,120 --> 00:06:11,240 Speaker 1: that it's the same for me, you know, being handed 123 00:06:11,240 --> 00:06:14,159 Speaker 1: this book from California. What do you feel about a 124 00:06:14,200 --> 00:06:17,000 Speaker 1: recipe that you when you look through the book that 125 00:06:17,200 --> 00:06:17,560 Speaker 1: you like. 126 00:06:17,800 --> 00:06:20,240 Speaker 4: One of the recipes I think is quite cool and 127 00:06:20,320 --> 00:06:23,840 Speaker 4: quite unusual. And I had never even considered it until 128 00:06:23,839 --> 00:06:27,000 Speaker 4: I started working at the River Cafe's potatoes with lemon, 129 00:06:27,560 --> 00:06:30,840 Speaker 4: Because you think cool potatoes and lemon, Like, how is that. 130 00:06:30,760 --> 00:06:31,240 Speaker 2: Going to work? 131 00:06:31,279 --> 00:06:34,760 Speaker 4: It doesn't sound the first instance, to be the most 132 00:06:34,800 --> 00:06:38,800 Speaker 4: delicious thing to tell us how to make the So 133 00:06:38,880 --> 00:06:41,039 Speaker 4: you cut the potatoes and you cut the lemons into 134 00:06:41,040 --> 00:06:47,240 Speaker 4: similar shape pieces, and then you mix it with garlic pieces, 135 00:06:47,480 --> 00:06:51,120 Speaker 4: small pieces not too big, not whole clothes chopped up 136 00:06:51,160 --> 00:06:55,480 Speaker 4: slightly salt pepper herbs. I don't exactly know what it 137 00:06:55,480 --> 00:06:57,240 Speaker 4: says in the book, but you can use marjoram or 138 00:06:57,279 --> 00:07:02,480 Speaker 4: regano time stage, maybe rosemary, but I don't feel like 139 00:07:02,520 --> 00:07:06,640 Speaker 4: it doesn't suits a small Southern Hemisphere herb or Southern 140 00:07:06,640 --> 00:07:10,640 Speaker 4: European herb that you think, and then mix it together 141 00:07:10,680 --> 00:07:14,080 Speaker 4: with olive oil, steam it in the oven so it 142 00:07:14,080 --> 00:07:17,080 Speaker 4: all goes really soft together, and then uncover it and 143 00:07:17,120 --> 00:07:19,280 Speaker 4: it kind of browns and the lemon and the lemon 144 00:07:19,280 --> 00:07:19,880 Speaker 4: to be browned. 145 00:07:20,120 --> 00:07:22,480 Speaker 1: Yeah, I think you need that contrast between the potato 146 00:07:22,520 --> 00:07:23,440 Speaker 1: and lemons. 147 00:07:23,600 --> 00:07:25,520 Speaker 3: So good, you have it, very good fish. 148 00:07:25,760 --> 00:07:27,240 Speaker 5: But if you ate it and you didn't know what 149 00:07:27,360 --> 00:07:29,360 Speaker 5: is the favor, you wouldn't pick the lemon necessarily. 150 00:07:29,400 --> 00:07:29,880 Speaker 2: It's funny. 151 00:07:29,880 --> 00:07:32,480 Speaker 5: It has a really different and it's a great actually 152 00:07:32,520 --> 00:07:34,560 Speaker 5: it's it's the best example I can think of, but 153 00:07:34,640 --> 00:07:37,160 Speaker 5: something that uses up, you know, an unusual as a 154 00:07:37,160 --> 00:07:39,640 Speaker 5: whole lemon, because the pith is definitely part of that, 155 00:07:39,720 --> 00:07:41,600 Speaker 5: isn't it, you know, as well as the zest and 156 00:07:42,480 --> 00:07:46,800 Speaker 5: you know it always. 157 00:07:45,400 --> 00:07:48,960 Speaker 1: I sometimes put olives in it because that's something about 158 00:07:49,280 --> 00:07:52,360 Speaker 1: when you have an olive. It's quite nice to have lemon. 159 00:07:52,600 --> 00:07:56,720 Speaker 1: It's quite for the potato and somehow the kind of combination. 160 00:07:56,960 --> 00:07:59,960 Speaker 1: What do you feel about your favorite recipe in the book? 161 00:08:00,040 --> 00:08:03,360 Speaker 5: Were not favorite, but there are so many things, but 162 00:08:03,440 --> 00:08:13,560 Speaker 5: I like, yeah, actually, yeah, that's it. I mean, that's sorry, 163 00:08:13,640 --> 00:08:16,760 Speaker 5: that's the that's the best recipe. That's that's that's a given. 164 00:08:17,400 --> 00:08:19,160 Speaker 5: But I really like it when you use the peel 165 00:08:20,000 --> 00:08:22,640 Speaker 5: the savory way, you know, So I really like when 166 00:08:22,680 --> 00:08:25,920 Speaker 5: we make pork and milk with the lemon peel and 167 00:08:25,960 --> 00:08:28,960 Speaker 5: actually you don't put any lemon juice in at all, 168 00:08:29,040 --> 00:08:30,680 Speaker 5: you know, in the same way when when you make 169 00:08:30,920 --> 00:08:33,640 Speaker 5: when we make pannacottas, you just put the peel in 170 00:08:33,960 --> 00:08:36,559 Speaker 5: the cream and you reduce it and it has it's 171 00:08:36,559 --> 00:08:38,920 Speaker 5: a very very Italian flavor. Actually, I think that kind 172 00:08:38,960 --> 00:08:43,520 Speaker 5: of lemon peel and dairy and I'm a big big 173 00:08:43,559 --> 00:08:44,000 Speaker 5: fan of that. 174 00:08:44,280 --> 00:08:46,920 Speaker 1: When you were growing up, your parents were live in Italy, 175 00:08:47,360 --> 00:08:48,640 Speaker 1: did did you? 176 00:08:48,679 --> 00:08:50,679 Speaker 3: Would you have had lemon trees where you are? 177 00:08:51,000 --> 00:08:55,200 Speaker 5: My father is from the south of it Inland, so 178 00:08:55,240 --> 00:08:57,400 Speaker 5: if you go to Naples, obviously that is the place 179 00:08:57,400 --> 00:08:59,520 Speaker 5: where the lemon preps are. Where we are in the 180 00:08:59,559 --> 00:09:04,120 Speaker 5: mountains too, people definitely have lemon trees friends with lemon trees, 181 00:09:04,160 --> 00:09:07,160 Speaker 5: but it wasn't like it's not a crop that way. 182 00:09:07,280 --> 00:09:09,240 Speaker 5: And yes, so I really, I really, I really like 183 00:09:09,280 --> 00:09:11,160 Speaker 5: things with the lemon peel that's cooked for a long 184 00:09:11,200 --> 00:09:12,720 Speaker 5: time and that flavor comes out. 185 00:09:12,840 --> 00:09:15,920 Speaker 1: I always think that the pork cooked and milk is 186 00:09:15,920 --> 00:09:18,760 Speaker 1: so fabulous because it's kind of chemistry, isn't it. You 187 00:09:18,760 --> 00:09:21,960 Speaker 1: think when at what point did they realize that you 188 00:09:22,000 --> 00:09:24,840 Speaker 1: could curdle milk and it would be delicious, you know, 189 00:09:24,920 --> 00:09:28,360 Speaker 1: because usually if something curdles, even the word curdles means 190 00:09:29,160 --> 00:09:30,920 Speaker 1: you know, don't, don't do it. 191 00:09:31,000 --> 00:09:32,800 Speaker 2: But when you have it, you just put that. 192 00:09:32,920 --> 00:09:35,360 Speaker 3: Lemon with the milk, and you can do it in pork. 193 00:09:35,400 --> 00:09:37,040 Speaker 3: I start doing it in chicken. I'm sure we all 194 00:09:37,080 --> 00:09:37,679 Speaker 3: do it other things. 195 00:09:38,120 --> 00:09:41,040 Speaker 1: And that magic that it creates, that kind of almost 196 00:09:41,559 --> 00:09:43,880 Speaker 1: nutty flavor. You know, when you do pork and milk, 197 00:09:43,920 --> 00:09:46,800 Speaker 1: you want to cook it so that you when you 198 00:09:46,800 --> 00:09:48,839 Speaker 1: put the lemon in the milk, that it goes brown. 199 00:09:49,040 --> 00:09:52,679 Speaker 1: You know, it's always that kind of dark flavors from 200 00:09:52,720 --> 00:09:53,680 Speaker 1: the bottom of the pan. 201 00:09:54,280 --> 00:09:56,560 Speaker 4: And then you know, I don't think you can do 202 00:09:56,600 --> 00:10:00,440 Speaker 4: the lemonon No, it's much milder isn't it like that? Yeah, 203 00:10:00,559 --> 00:10:03,000 Speaker 4: because when you say you have a whole pork shoulder, 204 00:10:03,559 --> 00:10:06,600 Speaker 4: say you're doing a whole pork shoulder that feeds about 205 00:10:06,920 --> 00:10:10,840 Speaker 4: twenty people maybe or fifteen at the River Cafe. You 206 00:10:10,880 --> 00:10:14,640 Speaker 4: probably would use a handful of scarlet clothes and probably 207 00:10:14,640 --> 00:10:17,679 Speaker 4: the zest of maybe four or five lemons, and then 208 00:10:17,720 --> 00:10:21,720 Speaker 4: you sot but not the pith, no pith, just the zest, 209 00:10:21,840 --> 00:10:24,080 Speaker 4: you know, and then then when you pour that in 210 00:10:24,120 --> 00:10:26,920 Speaker 4: with the milk, you see how the heck is this 211 00:10:27,040 --> 00:10:29,120 Speaker 4: going to work? And then four hours later you lift 212 00:10:29,120 --> 00:10:31,640 Speaker 4: a lid off and you're like bingo the milk. 213 00:10:31,640 --> 00:10:33,959 Speaker 5: It's not kind of acottery around the edge of it's kind. 214 00:10:34,640 --> 00:10:36,720 Speaker 5: And also it's completely different if you think. The other 215 00:10:36,760 --> 00:10:39,280 Speaker 5: thing that is really nice with the lemon peel is 216 00:10:39,480 --> 00:10:42,760 Speaker 5: that we make often and very Italians gremolata, you know, 217 00:10:42,760 --> 00:10:45,240 Speaker 5: when you chop the lemon zest up, you know, with 218 00:10:45,360 --> 00:10:48,080 Speaker 5: the parsley and again a no Sean, and I because 219 00:10:48,120 --> 00:10:49,880 Speaker 5: I hear her talking to the chefs like the like 220 00:10:50,000 --> 00:10:52,599 Speaker 5: a lots of lemon zest in grim lata, and that 221 00:10:52,840 --> 00:10:55,520 Speaker 5: is to cut through the fat typically of like OsO 222 00:10:56,520 --> 00:10:59,920 Speaker 5: some really fatty port. But it's like, you know, it's 223 00:11:00,080 --> 00:11:02,640 Speaker 5: the same thing, but it's not cooked. It's completely different. 224 00:11:02,679 --> 00:11:04,960 Speaker 5: All of a sudden, it's like sharp, you know, whereas 225 00:11:05,160 --> 00:11:07,560 Speaker 5: in the other dishes so soft. 226 00:11:08,200 --> 00:11:12,160 Speaker 1: The other thing is that again Richard's mother never made 227 00:11:12,240 --> 00:11:15,880 Speaker 1: any roasted meat, maybe not bet, but chicken and pork 228 00:11:16,000 --> 00:11:19,439 Speaker 1: and veal without just roasting it, but then taking the 229 00:11:20,920 --> 00:11:24,319 Speaker 1: roastington out, taking removing the meat, and then pouring just 230 00:11:24,440 --> 00:11:26,280 Speaker 1: milk into the juices of. 231 00:11:26,240 --> 00:11:28,599 Speaker 2: The pan, removing the fat. And that's how I do. 232 00:11:28,920 --> 00:11:31,120 Speaker 1: I mean, that's how I cook. I never I don't 233 00:11:31,120 --> 00:11:33,000 Speaker 1: know how to make gravy, and I guess it is 234 00:11:33,080 --> 00:11:35,439 Speaker 1: how you make gravy. But if you have the roastington, 235 00:11:35,480 --> 00:11:38,080 Speaker 1: which is quite flat as long as you don't burn 236 00:11:38,760 --> 00:11:41,719 Speaker 1: the bits of the meat, then you pour milk over it, 237 00:11:41,800 --> 00:11:43,680 Speaker 1: and then you scrape it and you boil it down. 238 00:11:44,920 --> 00:11:48,480 Speaker 1: It is really a delicious and very simple sauce for 239 00:11:48,640 --> 00:11:50,080 Speaker 1: gravy for the chicken or. 240 00:11:50,080 --> 00:11:51,320 Speaker 2: The veal or whatever you're doing. 241 00:11:52,040 --> 00:11:54,360 Speaker 1: And I think, as again back to the you know, 242 00:11:54,840 --> 00:11:57,640 Speaker 1: the magic of how somehow the lemon and the milk work. 243 00:11:58,440 --> 00:12:01,360 Speaker 1: And I think, for me, a lemon and on anything, 244 00:12:01,840 --> 00:12:04,000 Speaker 1: you know, a piece of grilled fish or a piece 245 00:12:04,040 --> 00:12:06,400 Speaker 1: of grilled meat, and France you. 246 00:12:06,360 --> 00:12:08,680 Speaker 2: Would have you could have a burnet sauce. 247 00:12:08,760 --> 00:12:11,280 Speaker 1: You can, you know, I'm sure, and other countries there's 248 00:12:11,320 --> 00:12:14,640 Speaker 1: always a sauce you can make, well, even like saucea 249 00:12:14,800 --> 00:12:17,040 Speaker 1: very But you know if you if you squeeze lemon 250 00:12:17,760 --> 00:12:20,480 Speaker 1: over the fish or over the meat that's been cooked, 251 00:12:21,000 --> 00:12:23,679 Speaker 1: there's your sauce. You know, it's just the sauce of 252 00:12:23,720 --> 00:12:28,240 Speaker 1: the juices with the lemon makes the sauce. And so 253 00:12:28,320 --> 00:12:31,160 Speaker 1: a lemon is pretty impressive as an ingredient. 254 00:12:31,679 --> 00:12:35,160 Speaker 5: Yeah, you know, you're really lucky that you sha chase 255 00:12:35,280 --> 00:12:38,360 Speaker 5: lemons because you can do imagine if you said melons. 256 00:12:38,520 --> 00:12:42,319 Speaker 1: We're just talking about the next next book. But what 257 00:12:42,559 --> 00:12:45,360 Speaker 1: to do and I won't tell you because we don't 258 00:12:45,360 --> 00:12:50,560 Speaker 1: want anybody to hear it, right right, But I think also, well, 259 00:12:50,600 --> 00:12:52,160 Speaker 1: tell me more about what you think about. 260 00:12:52,000 --> 00:12:56,040 Speaker 4: Well, I always think, what about for a misto, because 261 00:12:56,120 --> 00:12:59,600 Speaker 4: sometimes we do for Mista in the restaurant in the book, 262 00:12:59,640 --> 00:13:02,959 Speaker 4: I guess it's the vegetable and lemon frit and misto. 263 00:13:03,520 --> 00:13:07,240 Speaker 4: So you can do zucchini artichokes. At the moment, we're 264 00:13:07,280 --> 00:13:11,319 Speaker 4: doing a ridicio because it's autumn and not zucchini, but 265 00:13:11,400 --> 00:13:14,280 Speaker 4: you know, substituting in vegetables, and then you can do 266 00:13:14,360 --> 00:13:18,240 Speaker 4: a thin slice of a circle of lemon and then 267 00:13:19,480 --> 00:13:23,640 Speaker 4: fry that with milk and flour or batter, and then 268 00:13:24,440 --> 00:13:27,880 Speaker 4: when you eat a fried lemon, that's like mind blowing 269 00:13:28,240 --> 00:13:29,800 Speaker 4: because you don't you think, well, I know what a 270 00:13:29,840 --> 00:13:32,719 Speaker 4: fried zucchini tastes, like I know what a fried you know, 271 00:13:32,760 --> 00:13:35,680 Speaker 4: a piece of a dico tastes. The lemon is suddenly 272 00:13:35,840 --> 00:13:39,320 Speaker 4: like it's so fun because it's in batter, which makes 273 00:13:39,360 --> 00:13:42,839 Speaker 4: it it almost feel healthy. It's like double do you 274 00:13:42,880 --> 00:13:50,319 Speaker 4: think healthy inside it? You think this is actually but 275 00:13:50,440 --> 00:13:52,880 Speaker 4: it's really it's really not fun. 276 00:13:53,360 --> 00:13:57,880 Speaker 1: What about lemon lemon desserts because we do use lemon 277 00:13:57,960 --> 00:14:01,520 Speaker 1: a lot, We do use lemon, and I do lemon tarts, 278 00:14:01,559 --> 00:14:03,960 Speaker 1: we do lemon cakes. Well, I think one of us 279 00:14:04,000 --> 00:14:06,439 Speaker 1: should talk about lemon tart because I think that was 280 00:14:06,520 --> 00:14:09,719 Speaker 1: on the menu the first day thirty eight years ago 281 00:14:10,040 --> 00:14:10,960 Speaker 1: and it's been the same. 282 00:14:11,679 --> 00:14:13,760 Speaker 2: But you know, it is a River Cafe classics, so 283 00:14:14,480 --> 00:14:15,040 Speaker 2: classic room. 284 00:14:15,640 --> 00:14:19,320 Speaker 4: Yesterday I did a photo shoot yesterday, well actually film 285 00:14:20,040 --> 00:14:24,760 Speaker 4: and made the lemon tart in the classic River Cafe 286 00:14:24,920 --> 00:14:27,840 Speaker 4: old school method, which was, do you remember how you 287 00:14:28,320 --> 00:14:30,840 Speaker 4: bring the lemon juice and the butter and the zest 288 00:14:30,920 --> 00:14:33,200 Speaker 4: and the sugar to the boil, then take it off 289 00:14:33,240 --> 00:14:35,360 Speaker 4: the heat, and then you stir in the whole eggs 290 00:14:35,440 --> 00:14:38,040 Speaker 4: and the egg yolks. Then you put it back in 291 00:14:38,120 --> 00:14:42,040 Speaker 4: the pan, cook it out on the heat until it 292 00:14:42,240 --> 00:14:44,320 Speaker 4: just starts to bobble around the edges. But you remember 293 00:14:44,440 --> 00:14:47,120 Speaker 4: that if it if it starts to boil, you're done, 294 00:14:47,160 --> 00:14:47,960 Speaker 4: split done. 295 00:14:48,160 --> 00:14:48,360 Speaker 5: Yeah. 296 00:14:48,760 --> 00:14:50,400 Speaker 4: And I was thinking, and the camera was on me, 297 00:14:50,520 --> 00:14:51,320 Speaker 4: and I was thinking. 298 00:14:52,360 --> 00:14:55,240 Speaker 3: Hold your nerve. They were right, you've got this. 299 00:14:55,680 --> 00:14:57,960 Speaker 4: You do this all the time, not to make a 300 00:14:58,040 --> 00:15:00,760 Speaker 4: lemon tart the river cafe like fifty years ago maybe, 301 00:15:01,520 --> 00:15:03,960 Speaker 4: And so I just managed to do that, had some 302 00:15:04,080 --> 00:15:07,560 Speaker 4: nice equipment to use, very photogenic, then poured it into 303 00:15:07,640 --> 00:15:10,560 Speaker 4: the tartshell and then the moment of truth. I was like, 304 00:15:10,600 --> 00:15:12,800 Speaker 4: I'm going to do the real flash version, which is 305 00:15:12,920 --> 00:15:15,680 Speaker 4: to brown it in the wood oven, because it's really showy. 306 00:15:15,920 --> 00:15:19,120 Speaker 4: It looks like not just a grill. I'm going to 307 00:15:19,200 --> 00:15:20,800 Speaker 4: do this in a wood oven. So I had the 308 00:15:20,880 --> 00:15:22,920 Speaker 4: flame's going and then I was thinking, this is a 309 00:15:23,000 --> 00:15:25,480 Speaker 4: moment of truth, because if it if you haven't made 310 00:15:25,520 --> 00:15:27,960 Speaker 4: it correctly, it won't brown. So if you do what 311 00:15:28,080 --> 00:15:30,040 Speaker 4: I say, then you put it under a hot grill, 312 00:15:30,120 --> 00:15:32,760 Speaker 4: it will work. But if you've gone too far cooking it, 313 00:15:33,120 --> 00:15:34,400 Speaker 4: it will just split more and more. 314 00:15:34,520 --> 00:15:36,560 Speaker 1: It's so worth it to take it, yes, because the 315 00:15:36,640 --> 00:15:40,120 Speaker 1: difference between a kind of anemic looking lemon tar and 316 00:15:40,240 --> 00:15:42,560 Speaker 1: the's tired that we had, you know, And so I 317 00:15:42,680 --> 00:15:43,560 Speaker 1: definitely yeah. 318 00:15:43,920 --> 00:15:45,720 Speaker 4: So I put it in the hot oven and then 319 00:15:46,040 --> 00:15:49,360 Speaker 4: I was watching it, thinking that cool does that relaxed, 320 00:15:50,160 --> 00:15:53,760 Speaker 4: and then and then I noticed a big welts of 321 00:15:54,160 --> 00:15:55,400 Speaker 4: brown starting to grow. 322 00:15:55,280 --> 00:15:57,040 Speaker 3: On it, and then it was just bubbling away. 323 00:15:57,160 --> 00:15:59,960 Speaker 4: And then then I turned it and it was so good. 324 00:16:00,120 --> 00:16:00,320 Speaker 5: I was. 325 00:16:03,040 --> 00:16:03,440 Speaker 2: Perfect. 326 00:16:04,880 --> 00:16:07,520 Speaker 4: But the funny thing is it's we used to when 327 00:16:07,560 --> 00:16:09,360 Speaker 4: the chefs start at the River Cafe. We used to 328 00:16:09,600 --> 00:16:12,320 Speaker 4: do all the desserts and pastry that was part of 329 00:16:12,400 --> 00:16:16,240 Speaker 4: our training, whereas now we have a pastry kitchen and 330 00:16:16,440 --> 00:16:19,520 Speaker 4: so we we don't. The young chefs don't learn pastry 331 00:16:19,560 --> 00:16:22,720 Speaker 4: in the same way that we learned pastry. So I 332 00:16:22,760 --> 00:16:24,760 Speaker 4: guess we're nostalgic for it because we used to do 333 00:16:24,880 --> 00:16:28,280 Speaker 4: it and it's such a people. Someone sent me a 334 00:16:28,360 --> 00:16:31,680 Speaker 4: text the other day saying Lemontat is my absolute weakness 335 00:16:31,680 --> 00:16:32,880 Speaker 4: at the River Cafe because. 336 00:16:32,640 --> 00:16:36,000 Speaker 5: It's so yeah, definitely, yeah, it's nice. 337 00:16:36,440 --> 00:16:41,960 Speaker 1: The visuals of the book, you know, it is quite 338 00:16:42,320 --> 00:16:44,560 Speaker 1: it is quite joy. I keep using joy when I 339 00:16:44,640 --> 00:16:45,320 Speaker 1: see this book. 340 00:16:45,400 --> 00:16:47,480 Speaker 3: You know, how did you come up with the title. 341 00:16:48,200 --> 00:16:50,880 Speaker 3: So there was Heather, all right, yeah, there was Heather, 342 00:16:52,440 --> 00:16:53,880 Speaker 3: and we thought what should we call the book? 343 00:16:54,040 --> 00:16:58,920 Speaker 1: And she called it squeezed me. And this is a 344 00:16:59,000 --> 00:17:03,840 Speaker 1: quote by our brothers. Thinks he's a lemon tree, but 345 00:17:04,000 --> 00:17:06,359 Speaker 1: we won't talk him out of it because we. 346 00:17:06,520 --> 00:17:07,680 Speaker 2: Need the lemons. 347 00:17:08,200 --> 00:17:10,920 Speaker 3: And that was oh okay, and that's very. 348 00:17:11,160 --> 00:17:13,400 Speaker 1: Groucha marks and some of them, so some of them 349 00:17:13,440 --> 00:17:18,199 Speaker 1: were from lines from songs, from poems, as one by 350 00:17:18,280 --> 00:17:21,720 Speaker 1: Pablo Neruda. What I like about this book is the 351 00:17:22,640 --> 00:17:26,320 Speaker 1: recipes are almost the size of captions, so there is 352 00:17:26,440 --> 00:17:30,240 Speaker 1: a lot of white around the page so that the 353 00:17:30,840 --> 00:17:31,919 Speaker 1: images can shine. 354 00:17:32,640 --> 00:17:35,000 Speaker 3: And if you have trouble reading it, then you can 355 00:17:35,080 --> 00:17:36,679 Speaker 3: get it from one of our other cookbooks. 356 00:17:36,720 --> 00:17:39,120 Speaker 1: But it's a book that you might want to take 357 00:17:39,160 --> 00:17:41,280 Speaker 1: in the kitchen. Somebody told me last night they'd made 358 00:17:41,280 --> 00:17:43,480 Speaker 1: a recipe from it. You might want to put it 359 00:17:43,600 --> 00:17:46,640 Speaker 1: on your living room table, or you might just want 360 00:17:46,680 --> 00:17:48,920 Speaker 1: to put it next to your bed when you're feeling 361 00:17:48,960 --> 00:17:52,480 Speaker 1: in these gray winter nights, quite happy by seeing lemon 362 00:17:53,160 --> 00:17:53,320 Speaker 1: is it? 363 00:17:53,560 --> 00:17:55,879 Speaker 4: I mean, I love the fact it doesn't have pictures 364 00:17:55,920 --> 00:17:57,600 Speaker 4: of food in it, but I know that is a 365 00:17:57,640 --> 00:17:59,120 Speaker 4: bit controversial, seemingly. 366 00:17:59,320 --> 00:17:59,520 Speaker 2: Yeah. 367 00:17:59,600 --> 00:18:03,160 Speaker 1: Yeah, it's funny that it's been taken out so much 368 00:18:03,240 --> 00:18:05,840 Speaker 1: because if you think of the Japanese cookbook, you know, 369 00:18:06,040 --> 00:18:09,359 Speaker 1: there were no photographs of plates. If you think about 370 00:18:10,520 --> 00:18:12,399 Speaker 1: I think Alice be told, because I think there are 371 00:18:13,840 --> 00:18:18,280 Speaker 1: cookbooks without they're more like maybe memoirs or the more stories, 372 00:18:18,400 --> 00:18:22,920 Speaker 1: but with illustrations, line illustrations, So maybe they are you know, 373 00:18:23,000 --> 00:18:25,760 Speaker 1: people are missing because our books have always been so photographic. 374 00:18:26,359 --> 00:18:28,560 Speaker 2: But it gives it to the imagination, and. 375 00:18:29,320 --> 00:18:33,280 Speaker 4: There's some fun Resci with the spaghetti with parmesan. It's 376 00:18:33,320 --> 00:18:37,399 Speaker 4: also absolutely delicious. I made that yesterday for the film 377 00:18:37,440 --> 00:18:39,600 Speaker 4: as well. I didn't feel so nervous making it because 378 00:18:40,200 --> 00:18:43,960 Speaker 4: but it's also you wouldn't think spaghetti with parmesan lemon juice. 379 00:18:44,080 --> 00:18:46,639 Speaker 1: Someone who's here today talked about milan, and when I 380 00:18:46,720 --> 00:18:49,640 Speaker 1: saw the photograph was rather like I zucchini one. There's 381 00:18:49,720 --> 00:18:52,520 Speaker 1: definitely parmesan, and it's quite cheesy. 382 00:18:52,800 --> 00:18:55,440 Speaker 4: Yeah, yesterday when I was doing it for the film, 383 00:18:55,480 --> 00:18:57,280 Speaker 4: they kept making me squeeze more and more lemon in 384 00:18:57,359 --> 00:18:59,280 Speaker 4: it for visuals and I was a bit like you 385 00:18:59,359 --> 00:19:01,359 Speaker 4: might want to be for eating that, because that's kind. 386 00:19:04,400 --> 00:19:05,840 Speaker 5: I've never had limon pass till I A. 387 00:19:06,720 --> 00:19:09,920 Speaker 2: It's really nice and people really really enjoy it. 388 00:19:12,600 --> 00:19:14,600 Speaker 5: So one of those things I fancy like once a 389 00:19:14,680 --> 00:19:17,359 Speaker 5: year is the recipe in the book is lemon cello. Yeah, 390 00:19:17,560 --> 00:19:19,800 Speaker 5: you know, you know, I know it's a very sweet, 391 00:19:19,920 --> 00:19:24,160 Speaker 5: kind of slightly naff thing too, but I think it's 392 00:19:24,200 --> 00:19:27,680 Speaker 5: when it's good, you know, home, I really enjoy it. 393 00:19:28,240 --> 00:19:31,679 Speaker 1: It's a really competitive thing and to make your own 394 00:19:31,760 --> 00:19:35,720 Speaker 1: lemon cello. Remember remember reading that Big families. 395 00:19:35,320 --> 00:19:38,360 Speaker 2: Want to know how was your limon cello and MUD's. 396 00:19:38,160 --> 00:19:39,800 Speaker 3: Wine and how many lemons? 397 00:19:40,160 --> 00:19:40,879 Speaker 2: So here we are. 398 00:19:41,440 --> 00:19:46,280 Speaker 1: Squeeze Me a book by Edrew Recipes from the River 399 00:19:46,400 --> 00:19:49,880 Speaker 1: Cafe and out now published by. 400 00:19:49,880 --> 00:19:51,200 Speaker 2: Rid Thank You. 401 00:19:56,480 --> 00:20:00,919 Speaker 5: Ruthie's Table for was produced by Alex Belle and Zad Rogers, Susannahlop, 402 00:20:01,040 --> 00:20:02,560 Speaker 5: Andrew Sang, and Bella Selini. 403 00:20:03,000 --> 00:20:05,360 Speaker 1: This has been an atomized production for iHeartMedia.