In this episode of Ludo à la Maison, Chef Ludo is joined by actress Tiffani Thiessen, sharing her family recipe for bean and ham hock stew. Get the full recipe here.
My name is Ludo Lefebvre. I always want to know what my true ancestor was. And voila, 23andMe came as a sponsor on my TV show. So excited to do that. It's so easy! Get the [UNKNOWN] [MUSIC] Kit, open it, spit in the tube, shake it, close it, put back in the box, mail it and a few weeks after you get the results. [MUSIC] The report came, I was thinking I was 100 percent French, guess what? [MUSIC] I'm not. I'm an imposter. Wow, that's crazy. I am French, but not just French. I'm a little bit of British. Long live the queen. Belgian. That's heavy as [BLEEP]. A little bit of Italian. Chef Ludo. [MUSIC] German! What do you want me to say? I don't have anything to say about Germany? I have a German Shepherd. So, this season on Ludo a la Maison, we are going to explore the different dishes from my DNA. [MUSIC] It will be fun, but don't forget, I'm French. [MUSIC] Bonjour, welcome to regional a la Maison. Today is a very special day for me. I have a good friend of mine with me in my kitchen today, Tiffani. Hi! Welcome to my- Thank you! TV show, whatever? [LAUGH] Okay, I am very happy to have you today. I'm super excited. When I was watching her on TV when I was in France, I was like hm, you know. [LAUGH] He was saved by the bell [UNKNOWN] I mean, I grow up [UNKNOWN] in France. I was a teenager too, the same age. Yeah, you fell in love, I was just wow [UNKNOWN] she was beautiful. I read some recipe from your cook book. Yes, yes, yes. And it's very good and it's perfect for the family [UNKNOWN]. Yes, well, it's all about family. So,I'm very excited today to cook with you, you're bean hock. Yeah so it's a bean and ham hock stew. This is something that my mother used to make all the time. We grew up in a household with my dad working two jobs. My mom raising And three children, and ham hocks were not expensive, it was a way to feed our family. I love the history behind that. She was talking about that with her heart, and a lot of memory. When I think about beans, Always thinking about, I don't know why, British food. Why? I don't know. Beans. Stew. I don't know, when in Wales, Irish, British, cause you have a little Wales? A little bit. I'm a mutt. I have a lot of things. I should probably really find out. I need to do this. You should do it, especially- I know. I have a lot of friends you have done it. I hope you're gonna do the same. Get 23 and me kit And enjoy some dishes from your roots. [MUSIC] My gosh, look at that. And so we'll take our ham hocks. Voila, so you put the salt after and we [UNKNOWN]. A little salt and pepper. Yeah, so you want regular or what? That's fine, yeah. So I have some French here. I have some kosher. Very fancy. And I have some British. [LAUGH] So then [CROSSTALK] So I guess we just cooked the British, [SOUND] Wow! Whoa, that's hot! [SOUND] Yeah, so we're just gonna sear that on both sides. In the meantime- Do you wanna do the. [UNKNOWN], bread? Well, what are you gonna do, just stand there and look pretty? Yeah. [LAUGH] [MUSIC] Shouldn't you be doing it too? Wow. I'm not used to people talk like this in the kitchen. [LAUGH] She was not scared to come here, she was very confident, a little bossy, yeah. It was good, I like it. I like that. Yeah. Wow, the onions, man, it was making me cry. How you don't cry yet? Yes I do. Woo! I wasn't going to be that girl that brought goggles over- God. But I normally wear googles. And I'm not talking about the cute ones. Like the ones from the hardware store. The sabotage! Woo! They're pretty strong. They'r hitting me now. So the original recipe that my mom would make, it would have celery in it. I don't like celery. So I always use fennel instead. Very impressed. [LAUGH] I don't know, we're almost there. What do you think? [MUSIC] Done brown- Just a little, yeah, golden brown, crispy- [CROSSTALK], golden brown in color- That's what you want. My chef- So- Chef Tiffany. [MUSIC] So here were the onions, fennel- Yep. And no garlic yet? No garlic yet, I Can I tell you something else. > >Yeah. This is what's so funny, it's interesting to watch you and the things like you do and the things that I Yeah you see my hand. Yeah I would never use put metal against that pot. Cuz it's like nails on a chalk board for me [LAUGH]. It is? I'm crazy right? [INAUDIBLE] I would use wood.>> Okay. I'm not telling you to change, you do not change. You are Chef Ludo, you do not change. I'm just telling you a personal story of- Great. Look how nice that sounds. [CROSSTALK], my god. I bet you they really appreciate it, too. Yeah, cooking is about the smell and the sound. [LAUGH] You microplane the garlic? I do, is that, okay? [UNKNOWN] It's easier to do this. [CROSSTALK], yeah, yeah. Garlic needs to become a little fragrant, and we will add the wine into the glaze De glaze Yes, you know your French Technique That's the wine right, yes this is the wine. Make sure it's not the oil. Then we are going to deglaze. We will get that going until the liquid evaporates. So you evaporate the liquid. Most of it, it doesn't have to be all of it. [MUSIC] Gorgeous, a lot of Herbes de Provence. Voil��. Did I say that, okay? With a little French touch. Yeah, a little. I always score my bay leaf, like that. I didn't know that! Yeah, so smell that. You just taught me something. And then our bay leaves So now we are going to cook cover the meat with water. With water, yep. Yeah, this part is really good. It is so heavy. Yeah, come on muscles. [LAUGH] [INAUDIBLE] squeezing my stomach. Yeah, use your core. Yeah, my core. Thank you. Use your core. Use your core. I'll try Look at this beautiful pot, guys. Do we cover? Yes, we'll cover. So [UNKNOWN] there until it gets nice and tender. So we go medium heat. And then we'll take it out, yep. [MUSIC] So is this the magic of TV, and we just all of a sudden swap it for the already cooked [UNKNOWN]? Yeah, and it was a secret. You know that, yeah? We're not supposed to show? [LAUGH] Okay, where are my assistants? Where is she? Grace? Can we switch apart now with a cook one? Thank you. Okay. Okay? Should we see what it looks like? Let's go see. All right, let's see. Ooh. Does smell good, yeah? That smells good. No, that looks good. [UNKNOWN]? Yeah, I think that's great. All right, so now we're gonna add the beans. Okay, so that's our soaked bean? Mm-hm. Overnight. Overnight, with a little baking soda, of course. Okay. We see you in a while. Bye- bye. Bye guys. Bye. Wow that smells really good. Alright let's see. We should be good. Yeah let's do it. Perfect. Wow. Yep. The recipe worked actually. [LAUGH] Yeah. See? See? See? Alright, let's take out, don't burn yourself, let's take out the hamhocks. Try to put them back Do you have gloves forme? Are, are you serious right now? I love to use a glove. Why? I love to. I don't know. Do you, why because you don't want to mess up your manicure? [LAUGH] I'm not a skin person. Yeah, yeah, me too. [CROSSTALK]. Unless it's fried chicken I'm going to make sure, my mother would, would say, make sure you don't miss anything. Don't miss anything. [MUSIC] [Laugh] All the flavor of the fat is good too. So good. So it'll be about another 45 minutes. 45 minutes? Mmhmm. It needs a little bit more? And we're good to go. It'll thicken up a little bit. So it'll be nice. See? A lot of technique? No, it's just- technique. Technical.- It's not technical It's more waiting. More waiting. It's good. It's exciting. Exactly. Yeah, anticipating. What's [CROSSTALK] Makes you more hungry, right? Well, I was very surprised about all the step, to cook the hocks, the pork, and after the beans. Wow! Gorgeous. That smells very good. Yeah, it smells good. [INAUDIBLE] reduce a little bit [SOUND] [BLANK_AUDIO] Look at that big piece that you did. Yeah. As a little girl, that would have amde me very happy. [UNKNOWN] yeah? Yeah, of course. [MUSIC] This is my bean and ham hock stew, from my family ot yours, cheers. Cheers [UNKNOWN]. It's an American thing. Okay. Mm. Mm. God. [INAUDIBLE] Mm. Not too heavy. That's what I like, too. Not too heavy. Not too heavy. Mm-mm. It's great. My daughter is going to like that. Mm. Cuz she loves beans. [FOREIGN] [FOREIGN] Cheers. Cheers. Thank you so much. Mm. [MUSIC] I can stay for a couple more, even. Rolling, the cameras are going, right? Cheese. All right. You're welcome. [MUSIC] [SOUND]