Thai-Marinated Beef with Jean-Georges Vongerichten

HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

COOKING WITH US TODAY IS JEAN-GEORGES VONGERICHTEN CHEF AND OWNER OF RESTAURANT VONG AND JO JO.

JEAN-GEORGES IS GONNA SHOW US HOW TO USE A FRENCH CUT OF BEEF WITH THAI INGREDIENTS.

THAT SHOULD BE FUN.

YEAH, IT'S A NICE COMBINATION.

WE'RE GONNA USE A STRIP LOIN.

THAT'S VERY LEAN, ISN'T IT?

YEAH, IT'S NI CE AND LEAN.

AND YOU'VE TRIMMED IT.

WE'RE TRIMMING A LO T OF THE FAT AWAY.

YEAH, JUST ABOUT ALL OF IT.

WE'RE GONNA CUT TWO SE VEN OUNCE STEAKS.

UM HUM, THEY LOOK NICE AND TENDER.

HOW THICK WOULD THAT BE?

ABOUT THREE QUARTERS OF AN INCH OR SO?

THREE QUARTERS OF AN INCH.

YEAH, THAT LOOKS LOVELY.

BETWEEN SIX TO EI GHT OUNCES WOULD BE A NICE PO RTION I THINK.

UM, HUM.

WE HAVE TWO STEAKS WE 'RE GONNA LEAVE IT ON THE SIDE.

MARINATE THEM WITH A LI TTLE SPICY MARINADE.

WE'RE GONNA TENDERIZE TH E MEAT OVERNIGHT.

SO WE'RE USING A LIME LEAF WHICH HAS A GR EAT FRAGRANCE.

THAT HAS A WONDERFUL FRAGRANCE.

YES IT'S GR EAT, I THINK.

NOW ALL OF THESE THINGS YOU CAN BUY AT A KOREAN OR ORIENTAL MARKET.

KOREAN, ASIAN MARKETS OR... YEAH.

EVEN IN CH INATOWN.

JUST LOOK ONE UP.

IT'S FUN TO GO THROUGH THEM.

THAT'S RIGHT.

THERE'S ALWAYS SO MA NY DIFFERENT SPICES.

I'M GONNA US E AS WELL A LEMON GRASS ST ALK WHICH HAS A... THAT'S VERY MUCH USED.

IT HAS A VERY NI CE FRAGRANCE, TOO.

THAT HAS A LOVELY...

VERY CITRUSY.

SO WE'RE GONNA TA KE A LITTLE BIT OF THE STEM AWAY ON THE DRY PART.

THIS PART TOO, WHICH HA S NOT MUCH FLAVOR.

CHOP THE LEMON GR ASS IN SLICES.

I LIKE THAT LITTLE PURPLE... LITTLE CENTER RINGS LIKE AN ONION ALMOST.

THEY USE THAT A GREAT DEAL, DON'T THEY?

OH YES, IN TH AILAND ALL OVER SOUTH EAST AS IA FOOD, I THINK.

WE'RE GONNA CHOP THE LI ME LEAF A LITTLE BIT.

WE'RE GONNA PUT THAT IN A FOOD PROCESSOR.

SO WE'RE GONNA ADD AL L THOSE INGREDIENTS.

AND WE'RE GONNA USE TW O SMALL SHALLOTS A GARLIC CLOVE... AND THAT'S A NICE BIG ONE.

THEN WE'RE GONNA USE A TEASPOON OF SUGAR.

UM HMM.

WE'RE GO NNA ADD A LITTLE BIT OF RE D CURRY PASTE.

WHICH IS A PASTE MA DE FROM CHILES FROM DIFFERENT CU RRIES.

IT'S QU ITE SPICY.

HMM, THAT'S NICE.

I'LL ADD A SP OON OF THIS.

AND WE'RE GONNA ADD SO ME DRY SPICE, HOT A TABLESPOON OF HOT CURRY.

HMM, THAT HAS A WONDERFUL FRAGRANCE.

I'M GONNA ADD ANOTHER SPOON OF THE TURMERIC THAT GIVES COLOR, DOESN'T IT?

IT DOES GIVE CO LOR TO THE...

INSTEAD OF SAFFRON.

I'M GONNA ADD HA LF OF A CHILE.

WHAT CHILE IS THIS ONE?

THEY'RE CALLED "F INGER CHILES".

THE SIZE OF A FINGER.

WE'RE GONNA USE HA LF OF A CHILE.

AND THEN WE'RE GONNA USE A LI TTLE BIT OF COCONUT MILK.

AH.

I UNDERSTAND YOU CAN BUY THAT IN A CAN?

YEAH, WE USE A CA NNED ONE WHEN WE... THAT YOU COULD GET AT ANY ONE OF THOSE STORES.

YEAH, SO EVEN SUPERMARKET CA RRIES COCONUT MILK.

SO WE'RE GONNA PU T ABOUT AN OUNCE BECAUSE YOU NEED TO ADD SOME LIQUID.

ABOUT TWO TABLESPOONS, YEAP.

AND THEN I'M GOING TO PROCESS THAT TO A FINE PASTE.

WE TRY TO DO IT QUITE SMALL TO REALLY EXTRACT AL L THE... A REAL PUREE.

SO WE'RE GONNA TAKE TH E MARINADE IN A BOWL.

IT'S A LITTLE SP ICY TOO.

AND WHAT WE'RE GO NNA DO NOW WE'RE GONNA RUB THE MA RINADE INTO THE STEAK ON BOTH SIDES.

AND WE'RE GO NNA COVER IT AND REFRIGERATE IT TI L THE NEXT MORNING.

OR AT LEAST SIX HOURS TO RELEASE.

AT LEAST SIX HOURS.

AND HERE WE HA VE OUR STEAK.

WE MARINATED IT LAST NIGHT.

ONE ALREADY TO GO.

SO THEY'RE READY TO BE GRILLED.

WE'RE GONNA SERVE THEM WI TH SOME RICE NOODLES WHICH I HA VE HERE.

THEY'RE LIKE DRY, RI CE NOODLES... MADE OUT OF RICE FLOUR?

RICE FLOUR.

YEAH.

THEY LOOK LIKE FETTUCCINE, BU T THEY'RE NOODLES.

YES, THEY DO.

IT HAS NO EGGS IN IT, ON LY RICE FLOUR AND WATER.

UM HUM.

AND WHAT YOU HA VE TO DO YOU HAVE TO SOAK TH EM IN WATER.

HOT WATER.

WARM WATER FO R TWO HOURS.

BECAUSE IF YOU PLUNGE TH EM DRY INTO THE WATER THEY'LL NEVER COOK.

SO THEY HAVE TO AB SORB SOME WATER AGAIN.

YEAP.

BECAUSE RICE FLOUR IS SO STARCHY.

AND THEN WE'RE GONNA KEEP THEM COOKING IN WATER.

WE'RE GONNA SE RVE THEM WITH A COUPLE OF THE SNOW PEAS.

AND I'LL SERVE THEM WITH SO ME JAPANESE MUSHROOMS WHAT ARE CA LLED IGIMEJI.

THEY GROW LIKE IN A LITTLE GRAPE.

OH I'VE SEEN THOSE GROWING.

...DIFFERENT SO UPS AND THAT.

THEY'RE FASCINATING.

THEY HAVE A WO NDERFUL FLAVOR.

SO WE USE THOSE AN D THE SNOW PEAS.

AND WE GET, WE DO A LI TTLE JUS HERE WITH IT WHICH IS LIKE A ROAST JUICE.

THIS IS MADE OF CHICKEN WINGS THAT ARE CUT UP IN LIKE, INCH PIECES.

AND THEY'RE RO ASTED IN THE OVEN UNTIL THEY'RE NICE GOLDEN BROWN.

WE ADD A LITTLE BIT OF GARLIC, ONION SLICED LEMON GRASS, SOME NICE FLAVOR.

AFTER IT IS NI CELY ROAST...

I'D LIKE A LITTLE TASTE.

IT'S COVERED WI TH WATER AND SIMMER IT FO R 30 MINUTES.

WHAT YOU GET IS LIKE A RE ALLY NICE ROAST JUICE.

THAT'S NICE.

I LEARNED THAT FR OM MOTHER.

BECAUSE SHE DIDN'T DO ANY STOCK AT HOME SO SHE ROAST TH E CHICKEN.

TEN MINUTES BE FORE IT'S READY SHE THROW A GLASS OF WATER IN THE PAN.

I THINK WE HAVE THE BE ST JUICE IN THE WORLD BECAUSE IT HAS A... AN ESSENCE OF CHICKEN.

YEAH, AND IT HAS A NICE RO AST JUICE FLAVOR TO IT.

AH HUM.

NICE TASTE.

YE AH IT HAS A WO NDERFUL TASTE.

SO WE'RE GONNA AD D A LITTLE... WE'RE GONNA PUT A FIRE UNDERNEATH JUST TO SIMMER A LITTLE BIT.

WE CAN ADD LIKE A TABLESPOON OF GREEN PEPPERCORNS TO ADD A LITTLE SP ICE IN IT.

GREEN PEPPERCORNS,THEY WERE TERRIBLY TRENDY A NUMBER OF YEARS AGO AND I HAVEN'T SEEN ANY SINCE.

THAT'S RIGHT.

IN THE 70s THEY WE RE REALLY POPULAR.

YES THEY WERE.

BUT I THINK TH EY HAVE A NICE... A VERY NI CE FLAVOR.

THAT WAS VERY NICE PEPPER.

AND WE CAN ADD A TA BLESPOON OF SOY SAUCE TO SEASON OU R JUICE.

ADD A LITTLE A NICE LITTLE CA RAMELIZED FLAVOR TO IT.

WE'RE JUST GOING TO SIMMER THAT.

YOU SEE THE CO LOR CHANGE NOW.

IT HAS A NI CE FLAVOR.

THE NEXT PART, WE'RE GO NNA GRILL THE STEAK.

OKAY.

SO WE GO ON TO A NICE SKILLET.

AND WE'RE GONNA... YOU COULD DO IT OUTDOORS ON THE BARBEQUE WHICH GIVES A NICE FLAVOR TOO.

I NEED A LITTLE DROP OF OIL ON BOTH SIDES AND WE'RE GONNA START THE GRILLING.

(sizzling) THERE WE GO.

WE PUT BOTH PIECES OF MEAT ON TOP OF THE SKILLET.

IS THAT VERY HOT, IT'S SU PPOSED TO BE HOT?

YEAH, IT'S VERY HOT.

YEAP.

IT HAS TO BE VERY HOT SO LIKE I TOLD YOU BEFORE ABOUT IT WE CAN GRILL IT OUTDOORS ON A BARBEQUE OR ON A SKILLET.

IT'S WONDERFUL TO DO IT INDOORS.

AND WE'RE GONNA COOK IT ABOUT PROBABLY A MINUTE AND A HALF ON EACH SIDE WE HAVE IT MEDIUM-RARE TO THE RIGHT DONENESS.

SO WE'RE GONNA TURN IT ON THE OTHER SIDE TO MARK IT NICELY.

WE'RE GONNA HAVE A LI TTLE CRISSCROSS.

THAT'S CORRECT.

YEAP.

COOK IT ANOTHER 30 SECONDS ON THIS SIDE.

THEN I'M GONNA TURN IT OVER.

I'LL TURN IT ON THE OTHER SIDE NOW.

COOK THEM ANOTHER MINUTE ON THE OTHER SIDE.

THEY'RE NOT VERY LO NG, ABOUT A... NOT VERY LONG.

THAT SKILLET IS VERY, VERY HOT.

SO THEY'RE DONE NOW.

WE'RE GONNA REMOVE IT WE LET IT REST FOR A COUPLE MINUTES THE TIME THAT WE SAUTE THE MUSHROOMS.

WE'RE GONNA POUR A LITTLE OIL IN A PAN TO SAUTE THE MUSHROOM.

WE USE ABOUT ONE HANDFUL PER SERVING.

LIKE THIS.

AND I'M GONNA ADD A LITTLE BIT OF SALT TO EXTRACT THE WATER FROM THE MUSHROOMS.

SO WE'RE GONNA GO TO THE CHIVE BUDS WHICH ARE ONE OF THE MAIN IN GREDIENT OF THE DISH.

CHIVE BUDS.

YEAP.

SO WE'RE GONNA USE A LITTLE PART OF IT.

WE CUT THEM IN TW O INCH BATONETS.

LEAVE THE BUDS ON.

THAT'S RIGHT.

WE'RE GONNA SAUTE THEM VE RY QUICKLY IN WATER BUT STEAMING IN A WAY.

A SAUTE STEAM?

YE AP, TH AT'S RIGHT.

ADD A LITTLE SALT AS WELL.

THEY'RE ALREADY EXUDING JUICES.

AND TO THE MU SHROOMS I'M GONNA ADD A LITTLE HA NDFUL OF SNOW PEAS.

THAT'S THE ONLY WAY TO COOK SNOW PEAS ISN'T IT, THEY'RE SO FRESH?

YEAP.

YEAH, I THINK TO REALLY SA UTE THEM VERY QUICKLY.

NOW WE'RE GOING TO GO TO THE NOODLE POT WHICH ARE SOAKED FOR AR OUND A COUPLE HOURS HERE.

AND WE'RE GONNA USE A NI CE HANDFUL PER SERVING.

SO WE'RE GONNA DIP TH EM IN THE HOT WATER VERY QUICKLY, THAT'S FO R TEN SECONDS.

THAT'S ALL, JUST TO SOFTEN THEM.

THAT'S AMAZING, ISN'T IT.

THEY MELT, THEY GE T VERY SOFT.

YEAP.

THERE WE GO.

I'M NOW GOING TO PREPARE OUR SERVING ON THE PLATE.

SO THE FIRST THINGS THAT GO ON THE BOTTOM OF THE PLATE ARE THE NOODLES.

AS YOU CAN SEE, TH EY GOT VERY SOFT.

UM HUM.

ALMOST TRANSLUCENT.

WE DON'T DRY THEM TOO MUCH BECAUSE I TRY TO KEEP A LI TTLE MOISTURE IN THERE.

HERE WE GO.

I'M GONNA US E MY STEAK.

THOSE ARE REALLY JUST ABOUT DONE.

OKAY, WE'RE GOING TO SLICE THE STEAK.

VERY THIN SLICES.

YOU SEE THE STEAK IS A NICE MEDIUM-RARE.

THAT'S BEAUTIFUL, IT'S JUST THE WAY IT SHOULD BE.

I'M GOING TO PLACE IT ON THE NOODLES THIS WAY.

THERE WE GO.

AND THE NEXT STEP IS THE VEGETABLES THAT WE'RE GONNA AD D ON TOP OF THE...

TRY TO MAKE IT PRETTY.

VERY PRETTY, ISN'T IT?

THERE WE GO.

AND THEN WE'RE GO NNA FINISH IT WITH A LITTLE JUS FI RST, WHICH IS OUR... AND THAT'S WHAT THAT WAS FOR?

YEAH, AND OUR CHICKEN JU S WITH THE PEPPERCORNS.

UM HUM, LITTLE...

THE PEPPERCORNS REALLY GIVE IT A NICE BITE TO THE DISH.

THIS IS CERTAINLY FAT- FREE COOKING, ISN'T IT?

IT IS, IN A WAY.

AND THEN WE FINISH IT WI TH OUR CHIVE BUDS.

SO I LIKE TO ARRANGE IT ALL OVER THE PLACE.

THAT'S VERY PRETTY.

TH ERE WE GO.

THAT'S LOVELY.

AND THIS IS TH E LAST TOUCH OF THIS BE EF DISH.

TABLESPOON OF CH ILE PASTE TO SPICE UP THE DISH.

THAT'S VERY, VERY STRONG?

IT'S VERY ST RONG, INDEED.

BUT WE SERVE IT ON THE SIDE, SO...

IT'S VERY PRETTY ON THE DISH, YEAH.

WAKE UP THE FL AVOR OF THE DISH.

THAT'S A BEAUTIFUL DISH.

THANK YOU VERY MUCH.

THANK YOU, JULIA.

CHEF JEAN-GEORGES IS GONNA SHOW US HOW TO MAKE SPRING ROLLS FILLED WITH CRAB AND THAILAND SPICES.

Julia: START WITH ONE POUND BEST QU ALITY FRESH, LOOSE CRAB MEAT.

ADD ONE TABLESPOON OF MAYONNAISE AND ONE TABLESPOON OF DISSOLVED TAMARIND PASTE.

THE PASTE COMES IN A BLOCK LIKE THIS.

YOU SIMPLY DISSOLVE IT IN HOT WATER.

ADD ONE BIRD CHILE THINLY SLICED.

JUST ONE, BECAUSE THESE ARE VERY HOT.

AND TWO PINCHES OF SALT.

COMBINE ALL THE INGREDIENTS.

NEXT, SEPARATE SPRING ROLL DOUGH INTO SHEETS.

THESE SHEETS COME IN PACKAGES AND CAN BE FOUND IN ANY ASIAN MARKET AND NOW IN MANY SUPERMARKETS.

LOOK FOR THE THINNEST POSSIBLE SHEETS-- THEY'RE USUALLY CALLED "DUMPLING DOUGH".

LAY EACH SHEET ON YOUR WORK SURFACE AND PLACE ABOUT TWO TA BLESPOONS OF THE CRAB MIXTURE INTO THE CENTER OF EACH FORMING THE CRAB INTO THE ROLL SHAPE.

FOLD THE TWO SIDES OF THE DOUGH INWARDS SO, WHEN THE SIDE POINTS JUST TOUCH.

BRUSH EGG YOLK LIBERALLY FROM THE JOINED POINTS UP TO THE TOP POINT.

THIS SEALS THE ROLL AND GI VES IT ITS CRUNCHINESS AND ALSO GIVES IT ITS NAME.

GENTLY PRESS THE DOUGH SNUGGLY AG AINST THE CRAB TO SEAL AND FOLD THE BOTTOM POINT UP AND OVER THE CRAB AND SMOOTH IT DOWN.

ROLL IT FROM THE BOTTOM UP TO THE TOP POINT.

CRAB ROLLS ARE BEST SERVED IM MEDIATELY AFTER COOKING.

SO NOW TAKE A MINUTE TO MAKE THE TANGY THAI DIPPING SAUCE.

THIS IS MADE BY BLENDING ON E FOURTH CUP OF RICE VINEGAR ONE TEASPOON OF SOY SAUCE ONE GARLIC CLOVE ONE THIRD CUP OF TAMARIND PASTE TWO TABLESPOONS OF SUGAR ONE THAI BIRD CHILE AND ONE HALF CUP CANOLA OIL.

FRY THE SPRING ROLL IN HOT CANOLA OR VEGETABLE OIL FOR 45 OR 50 SECONDS.

REMOVE FROM OIL AND LET DRAIN ON A PAPER TOWEL.

ARRANGE LEAVES OF BUTTER LE TTUCE ON THE SERVING PLATE AND PLACE ONE SPRING ROLL ON EACH LEAF.

TOP EACH ROLL WITH A MINT LE AF AND A CILANTRO SPRIG.

EAT THEM BY ROLLING LETTUCE AND HERBS AROUND THE SPRING ROLL AN D DIPPING INTO THE SAUCE.

I THINK THAT'S DELICIOUS.

IT'S VERY FRESH.

I LOVE THE CRISPNESS AND THE MOISTNESS.

YEAH, THE CO NTRAST... WELL THANK YOU VERY MUCH.

THANK YOU, JULIA.

CHEF JEAN-GEORGES IS NOW GOING TO DO US A WONDERFUL DESSERT WITH FRESH FRUIT, ICE CREAM PEPPERCORNS, AND CANDIED ROSE PETALS.

THAT SOUNDS LIKE FUN.

YES, I KNOW.

HERE WE HAVE A VE RY SIMPLE SYRUP.

HALF A CU P OF WATER THREE TABLESPOONS OF SUGAR THAT WE'VE BR OUGHT TO A BOIL.

UM HUM.

WE'RE GONNA ADD A LI TTLE BRANCH OF THYME.

THAT'S INTERESTING PUTTING THYME IN A DESSERT.

YOU DON'T HEAR OF THAT VERY OFTEN.

YE S, TH AT'S...

USING HERBS ON DESSERT, I THINK IT'S NICE.

THEN ADD A SPOON AND A HALF OF KIRSCHWASSER.

KIRSCH, AH HUM.

THAT'S RIGHT.

WE'RE GONNA LET IT SIT OVERNIGHT.

HERE IS MY INFUSION FR OM YESTERDAY.

IT GIVES A NICE SYRUP AN D NICE FRAGRANCE OF... HMMM.

THAT'S VERY SUBTLE.

HERBAL.

WE NOW POUR THE SY RUP INTO ANOTHER BOWL REMOVING THE THYME.

AND NOW I'LL TAKE CARE OF CUTTING SOME FRUIT.

I'M USING SOME EX OTIC FRUIT.

WE'RE GONNA USE LIKE A QUARTER PINEAPPLE.

DEPENDING ON TH E AMOUNT.

THAT LOOKS NICE AND RIPE.

YEAH IT'S A NICE ONE.

AND THEN WE'RE GOING TO US E A BANANA RIGHT HERE.

WE'RE GONNA USE A COUPLE KIWIS AND A PRUNE, SOME REAL DRIED PRUNE.

DRIED PRUNE.

JUST TO ADD SOME SW EETNESS INTO THE DISH.

SO WE'RE GONNA REMOVE A LITTLE BIT OF THE CORE FROM THE PINEAPPLE.

WE JUST CUT SO ME SLICES.

THAT LOOKS LIKE A NICE RIPE ONE, ISN'T IT?

IT HAS TO BE RIPE FRUIT IN THESE THINGS.

ABSOLUTELY, THERE'S NO BAD FRUITS.

THEY'RE JUST UN RIPE FRUITS.

EXACTLY.

I'LL PUT THE PINEAPPLE IN TO THE SYRUP.

SO I LIKE TO CU T THEM IN... ON A SLANT, YES.

ON AN ANGLE.

THAT'S ABOUT THREE EIGHTHS INCH WIDE WOULD YOU SAY?

YE AH, I WOULD SA Y THAT.

IF YOU WANT EXACT MEASUREMENTS.

WELL THE FR UIT DEPENDS ON WHAT YOU FIND IN THE MARKET WHAT'S THE MO ST RIPE.

YOU WANT A MIXTURE.

AND THEN I'LL PEEL A COUPLE KIWIS.

THOSE LOOK RIPE.

YE AH, THEY'RE VE RY NICE.

NOW THAT IS RIPE.

THEY'RE NOT VERY GOOD WHEN THEY'RE NOT RIPE.

NO.

THEY DON'T HAVE TIME TO DEVELOP THEIR FLAVOR.

THEY'RE A LITTLE BI TTER, I THINK.

YEAH.

I LIKE TO CUT TH EM IN SLICES I LIKE TO CUT THEM IN LITTLE QUARTERS.

OH, THAT'S NICE.

TO BE DI FFERENT TO HAVE DIFFERENT SH APE IN MY FRUIT SALAD.

I THINK FRUIT DESSERTS ARE SOME OF OUR NICEST.

ESPECIALLY WI TH A MEAL.

IT'S ALWAYS NICE TO FI NISH WITH FRUITS.

YEAH.

AND THE LAST STEP, WE'RE GO NNA ADD SOME PASSION FRUIT.

WHICH I HAVE PA SSION FRUIT PUREE WHICH YOU CA N BUY FROZEN OR YOU CAN BU Y FRESH.

OH, WAS THIS A FRESH ONE?

THIS IS THE FR ESH ONE AND THEY HAVE SE EDS WITH IT.

AND YOU COULD LE AVE IT IN THERE.

IT GIVES IT A NI CE CRUNCHINESS.

I'M GONNA ADD TH REE TABLESPOONS.

THEY'RE A LI TTLE BIT SOUR BUT I THINK THEY'RE WO NDERFUL WITH THE...

WHEN YOU MIX THEM WI TH A SWEET BANANA OR A SWEET PI NEAPPLE.

AND A TABLESPOON OR TWO OF THE PRUNE.

OH, THOSE ARE THOSE PITTED...

DRIED PRUNES.

PITTED PRUNES, THEY'RE NICE.

THAT'S RIGHT.

NOW WE'RE GONNA JU ST MIX IT TOGETHER BECAUSE ALL THESE FLAVORS HAVE TO INFUSE TOGETHER.

MACERATE.

AND IT'S NICE HAVING THAT TASTE OF THE KIRSCHWASSER.

YES, IT'S... A LITTLE SOPHISTICATION.

I THINK THIS IS AC TUALLY AN OLD FRENCH DISH.

THE SLICED PINEAPPLE WITH KI RSCH IS TRADITIONAL.

SO WE'RE GOING TO MACERATE TH AT FOR A COUPLE MINUTES AND WE'RE GOING TURN TO THOSE ROSE PETALS.

YOU HAVE A BEAUTIFUL BO UQUET OF ROSES HERE.

THOSE ARE LOVELY.

AND THEY'RE VE RY EASY TO DO.

HERE WE HAVE THE CR YSTALLIZED ONES.

UM HUM.

WE'RE GONNA TA KE A FEW PETALS...UM HUM.

IF YOU HELP ME TO PICK SOME PETALS.

SHALL I PICK YOU SOME BEAUTIFUL ONES?

GE T THE LA RGE ONES BECAUSE WHEN THEY DRY, TH EY REDUCE A LITTLE BIT.

SO, THAT'S WHY WE WA NT THE LARGE PETALS.

IT'S VERY SIMPLE.

IT'S ROSE PE TALS, EGG WHITES AND SOME CR YSTALLIZED SUGAR.

SO WE JUST BEAT UP THE EGG WHITES JUST TO BR EAK THE EGG.

YOU CAN DO THE SAME TH ING WITH THE MINT.

I HAVE A COUPLE MINT LEAVES HERE.

OH, GOOD.

THAT WE CAN CR YSTALLIZE AS WELL.

OH, GOOD.

HOW MANY LEAVES DO YOU WANT?

TH AT'S ENOUGH.

AND THEY DR Y OVERNIGHT.

THAT'S THE WO NDERFUL THING.

AH HAH.

SO YOU JUST DIP TH EM IN EGG WHITES AND THEN COVER THEM WI TH SUGAR ON BOTH SIDES.

I DIDN'T KNOW IT WAS AS EASY AS THAT.

THAT SURELY IS.

IT'S VERY SIMPLE.

AND THEY'RE SO PRETTY.

AN D THEY HAVE A NICE FLAVOR.

THEY HAVE A NI CE FLORAL TASTE.

I'M GONNA DO A COUPLE OF TH E MINT LEAVES.

SAME THING.

JUST BRUSH THE EXCESS OF EGG WHITES OFF.

THEN THEY JUST SIMPLY SIT OUT OVERNIGHT.

YEAH, YOU KEEP THEM IN A NICE RO OM TEMPERATURE BUT DRY AREA TO DRY OUT.

WELL, THAT'S ALL THERE IS TO THAT.

THAT'S ALL TH ERE IS.

BY THE WAY JULIA, I LIKE TO REMIND PEOPLE IF THEY'RE COOKING WI TH ANY FLOWERS TO MAKE SURE TH EY'RE NOT SPRAYED.

SO WE'RE READY NOW TO PLATE THE DESSERTS.

GOOD.

I'M GONNA GET TH AT ICE CREAM.

I'LL GET THE ROSE PETALS.

I THINK THE INTERESTING PA RT OF THAT DISH IS REALLY THAT ICE CREAM WH ICH IS A VANILLA BASE.

ORIGINALLY, WE INFUSED IT WITH THE PEPPER.

HERE I'LL SHOW YO U ANOTHER VERSION WITH PLAIN VA NILLA ICE CREAM.

WE'RE GONNA ADD SOME WH ITE PEPPER ON TOP.

NOT TOO MUCH.

JUST ENOUGH TO TI CKLE YOUR TONGUE OR YOUR THROAT WH EN YOU EAT IT.

UM HUM.

HERE WE GO.

IT SMELLS PEPPERY.

NOW WE GONNA PLATE OU R FRUIT, RIGHT HERE.

YOU CAN SEE ALL TH E SEEDS ON THE... FROM THE CO LOR OF THE... THAT HAS A LOVELY, FRESH SMELL TOO.

THERE WE GO.

AND I JUST SCOOP TH E ICE CREAM.

IS THAT A HOT SPOON THERE?

YES.

OH, NICE.

AND THEN WE 'LL JUST ADD THE CRYSTALLIZED PE TALS ON TOP WHICH WILL ADD A WO NDERFUL CRUNCH TO THE DISH.

THAT'S CHARMING, THAT'S JUST LOVELY.

AND VERY SIMPLE, BUT ELEGANT.

THE FLAVOR'S GO NNA BE A TREAT REALLY BOUNCING ON YOUR PALETTE.

THAT'S BEAUTIFUL.

Julia: YO U'VE DONE EXACTLY WHAT WE WANTED IN THIS SERIES IS TO HAVE GOOD TEACHERS WHO ARE PROFESSIONAL CHEFS TEACHING IN A HOME ENVIRONMENT FOR SERIOUS HOME COOKS.

AND THIS IS JUST WHAT WE WANTED.

AND I THINK YOU'VE DONE A BEAUTIFUL JOB.

THANK YOU, JULIA.

IT'S VERY NICE TO BE HERE, AND I FEEL AT HOME.

WELL, THAT'S GOOD!

IT'S WONDERFUL.

BON APPETIT.