YouTube Video #3 – Making a Vegetable Galette

Video #3, Making a Vegetable Galette has been filled with many technical difficulties.  The filming and editing was easy-peasy, but downloading has been quite the challenge, and has literally been an all day event.   Vegetable Galette  The only reason I can think of is because it is longer.  This is my most complicated and longest video yet.   But, at long last, here it is.  I made this one for our friend Bryan, who calls this a “vegetable pie”.  He asks for this every time he comes over.  When I do not make them as the vegetable “pie”, and just serve them as the vegetable side dish, he calls them “vegetables a la Jeanne”.  I hope you enjoy this one as much as Bryan does.  This is a fun one.   Please, please, if you like it, and I really hope you do, feel free to share it and to let everyone know they can find it on YouTube as well.

If there is ever any specific recipe you would like to see me demonstrate, please do not hesitate to let me know, and I will get it done for you. I am still a work in progress, but I we are making great headway.

Stay safe and stay well everyone.  ‘Til next time.

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

46 thoughts on “YouTube Video #3 – Making a Vegetable Galette”

  1. I might suggest that you prep all the ingredients before making the videos, it might go faster for you and then the videos would not be as long. Have a bowl of pre-chopped zucchini, onion, etc. ready to go. In this way, unless you are specifically showing a technique, the viewer does not have to sit and watch you chop. Although your knife skills are on point! Great job as always!

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  4. Wow, this is the first video I’ve seen and I’m impressed. I enjoyed watching your knife skills myself lol. It would have taken me all afternoon to cut up just one of those things. That came out beautifully, I might add. And the dog panting in the background made me feel right at home. Give them a hug from me! I’m looking forward to seeing more videos by you now, that was great.

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      1. I always believe that the best way to teach is to give all the information, even the things you think they already know. I learned this with my cooking classes. At first, I assumed a certain level of skill, but we all have gaps, even really good cooks, things we just haven’t picked up on yet.

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  7. You are clearly having fun in your new video and Larry is a great camera man! I didn’t think it was too long and you are getting smoother on camera. I liked that you chopped the veggies. Someone who didn’t know the best way to cut up veggies could learn watching you. By the way, when I told Bruce that you made a video of fish ‘n chips, he was very excited, as he loves fish ‘n chips. I think he was hoping I might make some for him.

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  9. Like a few others, I enjoy seeing you actually do it all (including chopping) because you never know what you can pick up. (Like chopping the butter)

    I’m sorry to hear that you had trouble uploading it, but I hope it gets easier next time. While this was longer, I think it was definitely worth it. It never dragged. I never wanted to skip forward. And at the end, I didn’t feel like I watched the video for 16 minutes. It was a breeze.

    Do you change your aprons on purpose? 3rd video, 3rd apron.

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    1. Thank you. I think I will work on it, but over alI I agree. I put things in that I think are pertinent. I thought my knife skills are pertinent.

      It’s really just what’s clean at the time. Although, I am going to start putting the word out to all artists. I am looking to start creating “A Jeanne in the Kitchen” aprons that I can start marketing to sell. I have a general idea of what I am looking for, but I am certainly open to other ideas as well. 🙂

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