Episode 3 | 1h 20m 45s | Video has closed captioning.
In a unique collaboration, Julia Child and Jacques Pepin, two of America's greatest chefs, bestselling authors and most popular televison cooks, return to the stage and stove to cook, teach and entertain in concert.
Aired: 01/02/97
THANK YOU.
THANK YOU, MADAME.
THANK YOU, THANK YOU.
WELL, WE'RE DELIGHTED TO SEE YOU
AND I THINK IN SPITE OF
ALL THE TRAFFIC AND EVERYTHING
YOU GOT HERE, WHICH IS WONDERFUL.
YES, WE GOT HERE, TOO.
YEAH.
WELL, WE'RE GOING TO HAVE A CLASSICAL MEAL
WHICH IS GOING TO BE FUN.
WE'RE GOING TO START OUT WITH SOME FISH FILLETS
POACHED IN WHITE WINE WITH A NICE SAUCE ON THEM
AND THIS LITTLE RABBIT, AS WE CALL IT.
YOU DON'T SEE ROAST BEEF ANYMORE
AND IT'S TOO BAD BECAUSE IT'S SO GOOD.
AND THEN WE'RE GOING TO DESSERT
WITH SOME STRAWBERRY TARTS AND A FRUIT TART.
YES, AND WE'RE GOING TO DO ASPARAGUS
AND MASHED POTATOES.
IT'S GOING TO BE A REAL OLD-FASHIONED MEAL.
YOU'RE GOING TO DO THE BEEF.
WE START WITH THIS, YES.
THIS IS A NICE, LITTLE PIECE OF BEEF, AS YOU SAY.
YOU CAN SEE HERE-- ACTUALLY, THE END OF IT--
YOU HAVE THE SHORT RIBS RIGHT THERE.
THAT WOULD BE THE WHOLE PIECE.
WE ASKED THE BUTCHER TO GIVE THAT TO US
SO WE COULD SHOW YOU THE WHOLE PIECE
AND AT THE END OF IT, YOU HAVE THE BONE HERE
AND ALL OF THAT, OF COURSE, HE CUT WITH THE ELECTRIC SAW--
VERY DIFFICULT TO CUT OTHERWISE.
THIS WE'RE GOING TO CUT TO MAKE STOCK WITH IT, RIGHT?
I GIVE IT TO YOU, HERE.
I'LL JUST LOOK AT IT.
SEE, HERE WHAT HAPPENED
IS THAT THIS IS THE PART OF THE SHOULDER
ON THIS SIDE HERE.
IF YOU GO AND YOU SIT DOWN
WHEN YOU GO HORSEBACK RIDING
YOU SIT RIGHT HERE.
THIS IS THE RIBS.
THAT GOES TO UP THE SHOULDER
AND YOU CAN SEE HERE
WHERE IT IS ALREADY THE SHOULDER BLADE--
THAT PART HERE.
THAT'S WHAT WE CALL THE BIG END.
THIS IS THE SMALL END ON THE OTHER END--
BUT IT'S LEANER.
AND THIS IS IDEAL
BECAUSE THE BIG MEAT MUSCLE
IS MUCH BIGGER.
THAT'S RIGHT.
YOU WANT THE SMALL END.
ACTUALLY, THIS IS SEVEN RIBS, THE WHOLE RIBS.
IF YOU GO AND YOU WANT A THREE-RIB, FOUR-RIB
FOR LIKE EIGHT, TEN PEOPLE
YOU WOULD WANT TO ASK IT TO HAVE THE SMALL END HERE
RATHER THAN ON THIS SIDE.
OTHERWISE YOU'LL HAVE MUCH MORE WASTE HERE, YOU KNOW?
IN ANY CASE, WE'RE GOING TO CLEAN UP THE WHOLE TOP HERE
AND, UH...
THIS IS MAINLY JUST TO SHOW YOU WHAT YOU CAN DO
AND I THINK IT'S PROBABLY CHEAPER
IF YOU BUY THE WHOLE THING
AND DO IT YOURSELF.
BUT HOW MUCH WASTE YOU HAVE.
YEAH, WE HAVE A FAIR AMOUNT OF WASTE
BUT IN ANY CASE HERE WE'RE CLEANING IT UP QUITE A LOT.
SO EVEN THE SHINE BONE HERE
WE'RE GOING TO REMOVE IN THE BACK
BUT WITH THAT WE DECIDED THAT WE WERE GOING TO DO
A STOCK WITH THAT, RIGHT, JULIA?
YEAH, WE HAVE IT ALREADY BOILING.
YES, WE NEED A STOCK FOR THE...
TO DO THE SAUCE WITH IT
TO DO THE JUICE, RATHER.
SO I GIVE YOU THAT PIECE AND THAT PIECE.
MM-HMM...
THANK YOU.
YOU WANT TO LIFT UP ALL OF THAT...
THIS IS CALLED THE CAP MEAT, ISN'T IT?
YEAH.
AND ALL OF THAT MAKES GREAT HAMBURGER.
AND THERE'S THAT LITTLE BIT OF THE SHOULDER BONE.
THE SHOULDER BONE HERE.
I'M GOING TO HAVE TO ASK YOU HELP ME HERE
TO HOLD THAT THING SO I CAN PULL IT DOWN.
I'LL BE RIGHT HERE.
( laughter )
THAT'S IT...
OKAY.
IT'S INTERESTING, NOW, THIS IS A "CHOICE."
THE GRADES OF BEEF:
"PRIME" IS THE BEST, "CHOICE" IS THE NEXT.
THEN YOU GET "GOOD" AND "CUTTER" AND "CANNER."
THIS YOU WOULD CLEAN UP.
THERE IS SOME MEAT TO DO HAMBURGER--
THAT TYPE OF THING.
HERE'S A PIECE OF TENDON HERE.
WE'LL PUT THAT IN THE STOCK ALSO.
WE DON'T WASTE A THING.
NO, WE DON'T WANT TO WASTE ANYTHING HERE...
AND EVEN THIS ONE, SEE?
WHICH WAS THE BIG END
IS NOW GETTING SMALLER.
THE BIG END.
YOU SAID "HAND"
AND I WAS WONDERING, "WHAT DOES HE MEAN?"
OH, OKAY.
"THE BIG HAND."
THE BIG END, YES.
YOU SEE, THIS IS BOSTON
BUT I LIVE IN CONNECTICUT-- THE ACCENT IS DIFFERENT.
( laughter )
ONE MORE LAYER HERE.
AND THEN ON THIS SIDE OF THE BONE HERE
THERE IS ALSO A LAYER OF SKIN THAT I WANT TO REMOVE
AND A LAYER OF FAT.
THE REASON ALSO IS THAT SOMETIMES THERE IS TASTE HERE.
YOU KNOW, THE...
SO I CUT IT THIS WAY, IN BETWEEN...
YOU KNOW...
OPENING THAT STUFF IN BETWEEN.
YES, THIS WE PUT IN THE STOCK.
YOU KNOW HOW YOU SAY
A LOT OF PEOPLE DON'T EAT BEEF
THE WAY IT USED TO BE?
I MEAN, WHEN I CAME TO AMERICA
WE HAD STEAK, 2½½ POUNDS, YOU KNOW?
PEOPLE WERE EATING POUND STEAK...
WITH THREE MARTINIS BEFORE, YOU KNOW?
AND THEN IT WENT DOWN TO THREE QUARTERS OF POUND
MAYBE WITH A SCOTCH...
( laughter )
AND THEN WE WENT DOWN TO A...
YOU KNOW, A RACK OF LAMB
WITH CABERNET SAUVIGNON.
HMM...
THEN WE WENT DOWN TO A CHICKEN WITH SAUVIGNON BLANC.
( laughter )
NOW WE'RE DOWN TO A PIECE OF FISH WITH EVIAN.
( laughter )
OKAY, SO YOU HAVE A NICE ROAST BEEF
AND AGAIN, GOING BACK TO THE BIG... END
AND THIS IS THE LARGE END.
I WILL TAKE THIS ONE FOR US, YOU KNOW...
SEE, YOU HAVE A NICE ROAST BEEF
FOR ABOUT TEN, 12 PEOPLE.
THAT'S BEAUTIFUL.
A PIECE LIKE THIS
AND I'M GOING TO PUT, UH...
WHAT DO WE PUT ON IT, JUST SALT, PEPPER
SOME HERBES DE PROVENCE--
A MIXTURE OF DIFFERENT TYPES OF HERBS
MOSTLY THYME AND OREGANO AND SAVORY, MARJORAM.
THAT'S A MIXTURE OF THOSE DRY HERBS.
I WOULD PUT IT LIKE THAT IN THE OVEN, ACTUALLY.
DO IT JUST LIKE THAT, OKAY.
HERE WE ARE.
FOR THIS I THINK WE'LL PUT THAT FOR LIKE 30 MINUTES--
25, 30 MINUTES-- AT HIGH TEMPERATURE
LIKE 400, 425.
THEN WE'LL REDUCE IT TO LIKE 350
AND COOK IT FOR MAYBE ANOTHER HOUR.
THE MEAT NEEDS TO REST, THAT'S VERY IMPORTANT.
SO YOU HAVE TO LET IT REST SO THE MEAT DECONTRACTS
AND THOSE JUICES FROM THE CENTER RUN THROUGH THE MEAT
AND START ACCUMULATING IN THE PAN
AND YOUR ROAST BEEF IS PINK
FROM THE FIRST SLICE TO THE LAST SLICE.
THE RESTING IS VERY, VERY IMPORTANT.
MORE RESTING FOR THE BIGGER PIECE OF MEAT.
I THINK WE SHOULD CUT UP THE POTATOES NOW.
I'M CUTTING THEM IN QUARTERS.
YOU'RE STARTING THE POTATOES?
YEAH.
YOU PUT ANY GARLIC IN IT?
NO.
NO.
( laughter )
I'M TIRED OF THESE MASHED POTATOES
THAT HAVE GARLIC IN THEM.
BECAUSE I THINK JUST BUTTER IS AWFULLY NICE.
YEAH, I LIKE BUTTER, TOO.
I REMEMBER WHEN I WAS A KID
MY AUNT USED TO DO A MASHED POTATO
AND, YOU KNOW, SHE WOULD PUT
LIKE ONE CLOVE OF GARLIC
WITH THE SKIN AND ALL THAT IN THE WATER HERE.
THEN SHE'D PUT IT THROUGH THE FOOD MILL.
YOU DIDN'T EVEN KNOW.
GAVE A VERY NICE...
IF YOU DIDN'T KNOW, WHY DO IT, THEN?
( laughter )
THAT'S TRUE, THAT'S A GOOD POINT.
AND THEN I THINK SOME PEOPLE LEAVE ALL THE SKIN IN.
I DON'T LIKE THAT, DO YOU?
WE HAVE ALL THOSE ARMS HERE
TO DO THIS PART OF YOUR...
( laughter )
TO CUT THE...
TO CUT THE BONE HERE, YOU KNOW.
I THINK WE HAVE SOMETHING BETTER THAN THAT, JACQUES.
OH, THAT...
( laughter )
YES, THIS IS THE OLD STYLE AT THE DOUILLE RHEIMS.
THIS IS A FEUILLE...
COUPERET, YOU KNOW, FEUILLE.
THIS IS GOOD.
"UNE FEUILLE A FONDRE."
"UNE FEUILLE A FONDRE."
YEAH, BEAUTIFUL.
WHERE DID YOU STEAL IT?
( laughter )
YES, YOU SEE, YOU HAVE THE WEIGHT
AND IT REALLY CUTS BONES THROUGH
AND THAT'S A GREAT PART OF IT
AND WITHOUT BOUNCING BACK IN YOUR SHOULDER.
SO WHAT WE DID HERE, UH...
WE PUT ALL OF THIS IN THERE WITH COLD WATER.
AND YOU HAVE COLD WATER HERE
AND WE START BRINGING IT TO A BOIL
AND YOU CAN SEE IT BOILS VERY, VERY SLOWLY.
AND I THINK, JULIA, IT HAS COOKED HERE
FOR A COUPLE OF HOURS, RIGHT?
THAT LOOKS LOVELY.
YOU KNOW, AND THEN WE PUT A CARROT
AN ONION AND A COUPLE OF CLOVES
AND THAT'S WHAT WE ARE GOING TO USE
FOR THE JUICE AT THE END.
SO MAYBE I'LL PUT SOME OF THAT..
THIS HAS BEEN COOKING ABOUT THREE HOURS NOW.
SO I'LL STRAIN SOME OF THIS
AND, UH...
WHAT WE'LL DO, JULIA, WE'LL JUST KEEP SOME OF THIS, RIGHT?
YES, WE'LL NEED A BIT DEGLAZED TO MAKE THE JUS.
TO MAKE THE JUS.
SO WE HAVE A CLEAR STOCK.
WE HAVE A LITTLE BIT OF FAT.
ARE YOU GOING TO REDUCE IT?
I DON'T THINK WE NEED...
WE CAN COOK IT IN THE OVEN
WHEN WE DEGLAZE WITH THE VEGETABLES.
YEAH, EXACTLY.
OKAY, AND THEN I'M GOING TO HAVE A GLASS OF THIS.
I LOVE THAT.
SO WE PUT THAT ON THE SIDE.
SO WE WILL HAVE ENOUGH WITH THAT, JULIA, RIGHT?
MM-HMM, I THINK SO.
PLENTY WITH THIS?
I'LL PUT IT ON THE SIDE.
NOW WE HAVE TO MAKE...
WE'RE GOING TO HAVE LITTLE, INDIVIDUAL...
WE'RE GOING TO HAVE LITTLE, INDIVIDUAL
YORKSHIRE PUDDINGS, AREN'T WE?
I LIKE THAT.
I THINK WE OUGHT TO HAVE A GLASS OF THAT.
THAT'S GOOD.
YOU KNOW, YOU CAN PUT RED WINE IN IT.
IN LYON, WHERE I AM FROM
WE PUT RED WINE IN THERE.
WE PUT RED WINE IN EVERYTHING
BUT WE PUT RED WINE IN THIS ALSO.
SO WE HAVE THE MASHED POTATO.
YOU WANT TO PUT SOME SALT IN IT?
YES, DEFINITELY.
A LITTLE SALT, OKAY.
HERE.
YOU WANT TO PUT A CLOVE OF GARLIC IN IT?
NO.
( laughter )
YOU'RE SURE, NOW?
NO.
OKAY.
AND THEN, NOW, SHALL WE DO
THE LITTLE YORKSHIRE PUDDINGS THAT YOU'RE DOING?
WE HAVE FIVE EGGS
AND THESE ARE U.S. "LARGE" EGGS.
ONE, TWO...
THREE...
FOUR...
FIVE.
AND... ONE CUP OF FLOUR...
CUP OF FLOUR, OKAY.
THAT IS ALL-PURPOSE.
ONE-HALF TEASPOON OF SALT.
OKAY, HERE YOU ARE.
AND WE'LL START OUT WITH ABOUT HALF A CUP OF MILK.
OKAY.
ABOUT, AND THEN WE CAN ADD A LITTLE MORE.
IT HAS TO BE...
WITH THIS BATTER, IT'S VERY MUCH LIKE
A POPOVER BATTER, ISN'T IT?
YOU WANT TO GO FAST.
PULSATING?
YEAH.
THAT'S SET, RIGHT?
THAT SHOULD GO JUST FAST, I THINK.
IT REALLY NEEDS A LOT OF MIXING, HERE.
OKAY, SO WE CAN EMULSIFY IT AS WE GO
BECAUSE THAT MACHINE GOES VERY, VERY FAST.
WELL, LET'S EMULSIFY IT FAST.
OKAY...
SO YOU WANT TO EMULSIFY THAT
FOR LIKE 20 SECONDS?
ALMOST A MINUTE.
ALMOST A MINUTE?
OKAY.
WERE YOU GIVEN RECIPES FOR THIS?
YES, EVERYONE HAS RECIPES.
WELL, IF THIS DOESN'T FOLLOW THE RECIPE, TOO BAD.
( laughter )
IT'S SUPPOSED TO BE RATHER LIKE...
A LITTLE BIT LIKE A MEDIUMLY HEAVY CREAM.
OH, SO THAT SHOULD BE ABOUT THIS WAY.
WOULD YOU SAY THAT LOOKS LIKE A MEDIUMLY HEAVY CREAM?
YES, I THINK THAT'S RIGHT.
YES, THAT'S GOOD.
SO YOU WANT TO LET THAT REST, RIGHT?
NATURALLY.
THAT REALLY HAS TO REST
AND THEN IT GETS MIXED UP AGAIN
BEFORE WE USE IT, AND THEN THEY CAN...
HERE, MARY, THANK YOU.
MARY, FOLLOW THE RECIPE EXACTLY, NOW.
( laughter )
SO WHAT WE'LL DO HERE--
A COUPLE OF CARROTS AND ONIONS--
I THINK THAT'S WHAT WE'RE GOING TO DO
IN THE GARNISH OF THE...
THE BEEF, RIGHT?
I WILL PEEL THE CARROTS.
YOU WANT TO CUT A COUPLE?
ALL RIGHT.
HOW MANY DO YOU WANT?
I THINK AT LEAST THREE CARROTS.
MAYBE A COUPLE OF ONIONS.
WE'RE DOING WHAT WE CALL A MIREPOIX, RIGHT?
THE MIREPOIX FROM THE DUC DE MIREPOIX
INDICATES A MIXTURE OF VEGETABLES--
CARROTS, ONIONS, USUALLY CELERY--
THAT YOU PUT ON A ROAST.
ALL RIGHT, SO, UH... LET'S...
WELL, WE NEED SOME ONION.
OH, YOU DID THE ONION.
I HAVE THE ONION.
AND THESE ARE GOING TO GO IN WITH THE ROAST
AND IT'LL GIVE THE JUICES--
A LOVELY SAUCE.
WE'LL PUT SOME FRESH BAY LEAF HERE--
SOME DRIED BAY LEAF.
I WILL PUT A BIT OF GARLIC IN THERE.
YOU CAN PUT, THAT'S ALL RIGHT.
JUST LIKE THAT WITH THE HEAD AND ALL.
JUST A LITTLE PIECE.
MAYBE SOME FRESH THYME HERE.
YOU THINK WE SHOULD PUT THYME IN?
THAT WOULD BE NICE, YES.
SO THAT WOULD BE THE GARNISH
THAT WE'RE GOING TO DO FOR THE ROAST BEEF.
NOW, YOU'RE GOING TO TAKE A LOOK AT THAT MEAT
TO SEE IF IT'S ACTUALLY COOKING.
THAT'S A GOOD IDEA.
I THINK WE COULD PUT THE VEGETABLES IN IT.
I THINK WE COULD, JACQUES.
I'LL HAND THEM TO YOU.
NOW, LOOK AT THAT.
OH, LOOK AT THAT.
THAT SMELLS LIKE MEAT.
SO WE HAVE ALL OF THAT BED OF VEGETABLES
AND I THINK NOW, YOU KNOW, REDUCE THE HEAT ABOUT 350...
WE'VE GOT TO DRAIN THESE
BECAUSE THEY ARE DONE.
I DRAIN THEM IN THIS, OKAY?
MM-HMM.
WHAT DO YOU WANT TO MASH THAT UP WITH?
I THOUGHT THEY SHOULD DRY OUT JUST A MOMENT.
YOU WANT TO USE A FOOD MILL
OR YOU WANT TO USE...
NO, NO, I'M GOING TO USE...
LET'S PUT THEM ON THIS, SO THEY'LL...
PUT THEM BACK IN THE...
OH, YOU PUT THEM BACK IN THE PAN?
WELL, WE WANT TO GET RID OF
ANY EXTRA MOISTURE THERE.
THAT'S VERY CLASSIC, YOU KNOW?
WELL, IT'S SUPPOSED TO BE.
YOU KNOW, WHEN I BOILED...
THIS IS A VERY GOOD POINT
BECAUSE WHEN I BOIL POTATOES
ONE OF THE BEST WAYS--
JUST REGULAR BOILED POTATO LIKE THIS
CUT IN PIECES--
YOU DRAIN THEM, PUT THEM BACK ON THE STOVE
LIKE ONE MINUTE AND DRAW OUT THE MOISTURE.
THEN YOU PUT A PIECE OF BUTTER AND FINISH IT UP.
IT MAKES A BIG DIFFERENCE
DRYING THEM A LITTLE MORE, YES?
EVERYTHING'S BETTER WITH BUTTER.
YES.
I THINK THEY'LL HAVE TO GO BACK INTO THAT.
AND I'LL SPOON THIS IN.
THIS IS A GERMAN POTATO MASHER.
IT LOOKS GERMAN, DOESN'T IT?
( Jacques laughs )
THEY'RE GOING TO MASH BACK INTO THAT.
AND I'LL...
I'LL FILL THAT FOR YOU.
AND WE NEED A STRONG MAN.
THERE...
THERE.
THIS IS A RICER, RIGHT?
THAT'S A GERMAN RICER.
THAT'S GOOD.
THAT'S GREAT.
I HAVE DONE THEM
IN THE BIG K.5.A.
MIXER.
OH, IN A MIXER IS DIFFERENT.
THEY TEND TO GET CORDY, EH?
NOT IF YOU'RE CAREFUL.
NO?
OH, YES?
OKAY.
( laughter )
THIS WORKS GOOD, THOUGH.
WELL, I'VE DONE THEM IN THE MIXER
WITH THE PADDLE
AND IF YOU HAVE LOADS AND LOADS
YOU REALLY HAVE TO HAVE SOMETHING...
DID YOU THINK THAT, UH...
YOU WANT TO USE SPECIAL POTATOES
WHEN YOU DO MASHED POTATOES?
OH, I ALWAYS USE RUSSETS
OR BAKING POTATOES.
HOW ABOUT YOU?
WHATEVER I HAVE HOME, BUT...
I THINK IT'S MORE IMPORTANT TO FRY THAN TO DO...
IF YOU WANT TO DO A POMME SOUFFLE
OR WHATEVER, YOU REALLY HAVE TO HAVE
LIKE A BAKING POTATO
OTHERWISE IT DOESN'T WORK.
BUT TO MASH, I THINK MOST POTATOES WORK
ALTHOUGH I TEND TO LIKE
THOSE RED ONES, YOU KNOW?
I LIKE THE YUKON GOLD.
OH, THE YUKON GOLD ARE BEAUTIFUL, YEAH.
BOY, THAT THING REALLY, UH...
IT REALLY DOES IT.
THAT DOES THE JOB, EH?
THIS IS REALLY NICE, EH?
THIS IS YOURS?
THAT'S MINE.
WHERE'D YOU GET THAT ONE?
I GOT THAT IN BONN, GERMANY.
IN GERMANY?
IN 1954.
NO KIDDING.
( laughter )
DO YOU THINK IT NEEDS ANY BUTTER?
IT CERTAINLY DOES.
OKAY.
WE'RE JUST GOING TO DO A PRELIMINARY
SO PUT A LITTLE MILK IN FIRST.
OKAY.
NO GARLIC?
HMM...?
OKAY, A BIT OF MILK.
STIR IT AROUND.
YOU WANT ME TO STIR IT?
MM-HMM.
NOW, THIS IS GOING TO BE
JUST A PRELIMINARY SEASONING.
AND WE NEED SALT...
AND...
I THINK YOU'RE VERY STINGY
WITH THE BUTTER TODAY.
WELL, THIS IS ONLY THE BEGINNING, JACQUES.
OKAY.
JUST WAIT.
FRESHLY GROUND PEPPER.
THAT'S ENOUGH FOR NOW.
THERE'LL BE A LITTLE MORE BUTTER
AT THE END.
I LOVE MASHED POTATOES, YOU KNOW?
OH, I LOVE IT--
JUST PLAIN WITH BUTTER.
YOU KNOW THE FAMOUS MASHED POTATOES
OF JOEL ROBUCHON IN PARIS
UH, I HAD IT ONCE.
IT'S REALLY...
I MEAN, IT'S ALMOST A POUND OF BUTTER
FOR A POUND OF POTATO.
DO YOU REMEMBER ALI BAB?
YES.
HE SAID THE SAME THING.
I THINK IT'S TOO MUCH.
I ATE THERE ONCE.
I SAID, "YOU PUT ANY POTATOES
WITH THE BUTTER IN THERE?"
( laughter )
AND NOW...
THIS LOOKS PRETTY GOOD.
AND NOW WE KEEP IT...
WE'LL HAVE A LITTLE WATER IN HERE.
YOU WANT TO KEEP IT IN THERE, RIGHT?
MM-HMM.
I FLATTEN...
I FLATTENED IT HERE
AND THEN I PUT A LITTLE BIT OF, UH...
CLEAN UP THE OUTSIDE.
MM-HMM.
I PUT A LITTLE BIT OF MILK ON TOP.
DO YOU DO THAT
TO PREVENT A CRUST FROM FORMING?
MM-HMM, IT DOESN'T REALLY NEED IT
BUT I THINK IF YOU LIKE IT, WE'LL USE IT.
NO, BUT...
I LEAVE THE...
I DON'T WANT TO GET THEM TOO SOFT.
THEY WON'T BE SOFT.
I'LL LEAVE THE MILK ON TOP OF IT
AND WE LEAVE IT THERE.
THEN FIRST LET'S GET THE SPOON.
AND WE HAVE A TOP THAT GOES ON THIS
BECAUSE WE HAVE TO HAVE A LITTLE AIR.
OKAY, WE PUT THAT LID ON TOP.
YOU HAVE TO HAVE IT-- TERRIBLY IMPORTANT--
YOU HAVE TO HAVE A LITTLE AIR CIRCULATION
OR THEY GET THAT SORT OF STALE, OLD POTATO TASTE.
SO WE'RE SORT OF READY...
WE'RE READY FOR OUR NEXT SEGMENT.
IN THE NEXT SEGMENT WE'RE GOING TO DO
FILLET OF SOLE
WITH A PIPERADE...
AND ASPARAGUS.
SO WE'LL SEE YOU IN A FEW MINUTES.
JACQUES AND I WILL BE BACK IN JUST A MOMENT
BUT WHILE WE TAKE THIS BREAK
YOU HAVE A CHANCE TO GET TO YOUR PHONE
AND TO PLEDGE YOUR SUPPORT TO THIS STATION.
THEY REALLY COULD USE THE MONEY
COULDN'T THEY, JACQUES?
THAT'S RIGHT, JULIA.
NOW MORE THAN EVER
PUBLIC TELEVISION NEEDS OUR SUPPORT
SO CALL THAT NUMBER ON YOUR SCREEN
TO KEEP THIS STATION COOKING.
WE'LL BE RIGHT BACK.
WE SHALL.
MADAME...
NOW WE'RE READY TO DO THE FISH
AREN'T WE?
OKAY.
FINALLY.
SO...
HERE IS THE FISH--
FILLET OF SOLE THAT WE HAVE HERE.
IS THIS ACTUALLY DOVER SOLE?
I TELL YOU, I TELL YOU...
FROM DAB, FLUKE, LEMON SOLE
GREY SOLE, PETRALE SOLE, UH, DOVER SOLE
THERE IS SO MANY DIFFERENT TYPES
BUT THIS IS THE REAL DOVER SOLE.
PROBABLY THE MOST EXPENSIVE.
WELL, IT LOOKS LIKE IT.
AND THEN I THINK
SHOW HOW BEAUTIFULLY IT PEELS-- JUST LOVELY.
YEAH, WHAT'S GREAT ABOUT THAT, YOU KNOW--
YOU TAKE THE SKIN--
YOU CAN PUT THAT ON A BARBECUE
LIKE A STEAK AND TURN IT WITH A FORK.
HERE YOU HAVE A FLOUNDER
AND THIS IS VERY GOOD, QUITE FRESH AS YOU SEE
BUT THE FLESH ITSELF IS NOT GOING TO BE AS FIRM
AS THIS ONE IS GOING TO BE.
SO, UH...
YOU'RE GOING TO DO TWO SOLES
AND ONE FLOUNDER?
YEAH, NO, WE HAVE SOME SOLE
WHICH ARE DONE ALREADY, SOME FILLETS.
I JUST WANT TO SHOW THIS ONE
AND I HAVE AN OLD KNIFE.
THESE ARE TERRIBLY EXPENSIVE NOW.
TERRIBLY EXPENSIVE, YES.
YOU CUT THE END OF IT LIKE THAT AND SCRAPE...
SCRAPE THE SKIN HERE.
BUT WHEN YOU CAN GRAB THE END OF THE SKIN
AND YOU START PULLING ON IT
IT'S GOING TO CLEAN UP VERY EASILY.
SEE, YOU CANNOT DO THAT
WITH A FLOUNDER
BECAUSE THE SKIN WILL TEAR THE FLESH OUT.
I HAVE DONE IT WITH OTHER SOLE
BUT REALLY IT WORKS THE BEST WITH THIS.
SOMETIMES, VERY OFTEN WHEN IT'S COOKED
OR ESPECIALLY SAUTEED
YOU WILL LEAVE THE WHITE SKIN
BUT FILLET, AS WE'RE GOING TO DO, WE REMOVE.
BUT ISN'T THAT WONDERFUL
THE WAY IT COMES OFF?
NOW, DO YOU SAVE THE SKIN
TO MAKE A FISH STOCK?
NOT THE SKIN-- IT'S NOT THAT GREAT.
CUT THE HEAD HERE.
MM-HMM.
AND YOU KNOW WHAT WE USE...
IF YOU PRESS ONTO THIS
YOU HAVE ALL OF THE ROE HERE.
THE ROE IS VERY GOOD.
YOU HAVE THE FIN HERE.
MM-HMM.
THIS IS A FILLET OF SOLE KNIFE.
IT'S VERY FLEXIBLE.
IT'S AN OLD ONE, AS YOU CAN SEE.
SO IN FRANCE, YOU KNOW
WE CUT, AS YOU KNOW, WE CUT IN THE MIDDLE
BECAUSE THERE IS A LINE OF BONE HERE.
WE CUT AT THE LIMIT OF THE THING
AND THEN YOU FLEX YOUR KNIFE
TO GET YOUR FILLET.
AND AS YOU CAN SEE
YOU'RE GOING TO GET FOUR LITTLE FILLETS HERE.
THEY'RE VERY EXPENSIVE.
SO THAT'S A FILLET
AND THIS IS THE PART THAT I SAID
THE ROE HERE, YOU KNOW.
YOU COULD MASH THAT UP
AND PUT IT IN YOUR SAUCE.
THAT'S TRUE.
LET'S DO THAT.
YEAH, OKAY.
THAT MAY MESS UP THE SAUCE.
( laughter )
OKAY, SO...
AND I DON'T KNOW...
YOU CAN'T SEE IT BECAUSE I TOOK THE SKIN OUT
BUT THE PART THAT I'M BONING OUT NOW
IS THE PART WHERE THE WHITE SKIN WAS.
THE PART WHERE THE WHITE SKIN AT
IS NOT AS THICK.
THIS IS THE PART WITH THE BLACK SKIN
AND THE FLESH IS SLIGHTLY THICKER HERE.
SO, YOU KNOW, YOU DO BASICALLY
FOUR LITTLE FILLETS
WITH ONE SOLE, THAT IS.
AND THEN YOU SAVE ALL THE BONES
TO MAKE YOUR NICE FISH STOCK.
YES, YES.
BECAUSE THE FLAT FISH
MAKES JUST ABOUT THE BEST STOCK, YOU KNOW.
MMM.
OKAY, SO I HAVE ANOTHER FILLET HERE
AND THEN THE FOURTH ONE.
LOOK AT ALL THAT ROE.
AS YOU CAN SEE
THIS IS TRANSPARENT, YOU KNOW.
SO THERE ISN'T THAT MUCH FISH.
I TELL YOU, WHEN YOU PAY
LIKE $10.00 A POUND
OR $11.00 A POUND NOW
BY THE TIME YOU REMOVE THIS OUT
ONE POUND FISH, YOU GET FOUR OUNCES MEAT
PURE MEAT, YOU KNOW.
IF YOU CONSIDER
YOUR MEAT IS MORE EXPENSIVE
THAN LOBSTER MEAT.
THAT MEAT COSTS YOU LIKE $30.00 A POUND
OR WHATEVER, VERY EXPENSIVE.
BUT WORTH IT.
IT IS GOOD, YEAH.
SO THOSE ARE THE FILLETS.
MATTER OF FACT, YOU HAD A LITTLE BROTH.
OH, YES, THIS IS THE BROTH WHICH IS REALLY GOOD
THAT WE HAVE...
NOW, THERE IS NO...
THIS WILL KEEP OUR STRENGTH UP.
YEAH-- A BIT OF CRACKED PEPPER...
SHOULD HAVE A BIT OF CRACKED PEPPER
AND A DASH OF SALT IN IT
BECAUSE THERE IS NOTHING IN IT.
SO...
IF YOU WANT TO SERVE IN A MENU LIKE WE HAVE
YOU KNOW, WITH THE ROAST BEEF
YOU WOULD SERVE-- WHAT?
ONE FILLET, TWO FILLETS OF SOLE LIKE THAT
PER PERSON, JULIA?
YES, I WOULD THINK TWO, CERTAINLY.
THE BEAUTY, IF YOU DO WHAT WE CALL A PAUPIETTE
A PAUPIETTE, YOU ROLL IT IN A SCROLL.
FIRST, YOU ALWAYS ROLL THE THICK PART
AND THE THIN PART AT THE END.
IF I WERE TO ROLL THIS THIS WAY
THICK PART FIRST AND THIN PART AT THE END
AND I COOK IT AS A SCROLL.
WHEN IT'S COOKED
THAT THING IS GOING TO OPEN.
WHY IS IT GOING TO OPEN?
THIS IS THE PART WHERE YOU HAVE FIBER.
THIS IS THE PART JUST UNDER THE SKIN.
IF IT SHRINKS
IT WILL MOVE IN THAT DIRECTION ALL THE TIME
SO YOU ROLL IT IN THAT DIRECTION TO START WITH.
DO YOU SCORE IT FIRST?
SO THAT AS IT COOKS
IT'S GOING TO TIGHTEN, YOU KNOW?
DO YOU SCORE IT FIRST?
NOT FOR THAT, NOT IF I ROLL IT THIS WAY.
SHALL WE DO IT THIS WAY
OR YOU WANT TO DO IT, UH...
FOLD IT IN HALF?
WE CAN'T DO BOTH WAYS?
WELL, WE CAN DO BOTH WAYS, YES.
( laughter )
ALL RIGHT--
SO YOU WANT TO BLANCH A TOMATO IN THERE?
YES, LET'S.
FOR THE PIPERADE-- TEN SECONDS?
ONE THOUSAND...
TWO THOUSAND...
THREE THOUSAND...
FOUR THOUSAND...
FIVE THOUSAND...
SIX THOUSAND...
SEVEN THOUSAND...
EIGHT THOUSAND...
NINE THOUSAND...
TEN THOUSAND.
IF I CAN'T GET THEM OUT HERE.
THERE.
THERE YOU ARE.
BYE!
ACTUALLY, YOU WANTED THREE.
JUST THREE.
WE HAVE THREE NOW.
WE JUST HAD ONE, JUST IN CASE.
I'M PEELING THESE TOMATOES.
AND WE'RE GOING TO PUT
SOME SHALLOTS IN THERE, RIGHT?
MM-HMM.
SO WE HAVE SOME SHALLOTS THERE, RIGHT?
YOU SEE, THESE TOMATOES JUST PEEL BEAUTIFULLY
AND THAT WAS TEN SECONDS.
IF YOU LEAVE IT LONGER, THEY GET MUSHY.
SO I PUT A LITTLE BIT OF SALT
DIRECTLY THERE WITH THIS ONE.
AND A LITTLE BIT OF...
YOU DON'T MIND IF I USE BLACK PEPPERCORN?
WELL, WE HAVE TO, THAT'S ALL WE HAVE.
THAT'S TRUE.
( laughter )
THAT'LL GIVE A MORE INTERESTING LOOK.
UH, DO YOU WANT TO PUT SOME BUTTER
IN THE BOTTOM OF THAT PAN?
MM-HMM.
HOW MUCH DO YOU WANT?
OH, UH, YES.
THIS IS A MENU...
YOU WOULD NOT SERVE ALL OF THESE DISHES
IN ONE MENU.
WE HAVE TO BE SENSIBLE.
ALL RIGHT, SO WE HAVE THREE, FOUR, FIVE, SIX...
AND SIX, LET'S SAY I HAVE 12 FILLETS HERE.
THAT WOULD BE TWO PER PERSON.
SHOULD BE MORE THAN ENOUGH.
JULIA, IN THIS, WE WANT TO PUT SOME, UH...
YOU SAID YOU WANTED TO PUT SOME WHITE VERMOUTH, RIGHT?
YES.
OKAY.
I THINK YOU HAVE TO BE
VERY CAREFUL USING WHITE WINE.
I WAS OUT AT THE MONDAVI VINEYARD
AND THEY OFFERED ME SOME WHITE WINE
TO USE IN COOKING
BUT IT WAS...
IT WAS VERY ACID.
OH, YEAH?
ONE REASON I USE THIS IS
YOU DON'T HAVE PROBLEMS.
OH.
WHAT WINE... WHAT WHITE WINE
DO YOU USE, JACQUES?
A DRY, FRUITY WINE, YOU KNOW.
FOR ME, A DRY FRUITY WINE
WOULD BE FINE.
LIKE A MERSAULT?
YES, OR A CHARDONNAY TYPE OF SAUVIGNON BLANC, YOU KNOW.
SO LET'S FOLD THAT IN FOURTHS, AND AGAIN.
DO YOU WANT A LITTLE MORE BUTTER?
THEN WE MEASURE THAT FROM THE CENTER.
OKAY, WE WANT TO PUT SOME SHALLOTS IN THIS.
YOU WANT TO PUT THE...
OKAY.
HERE'S YOUR...
HERE'S YOUR BROTH.
THANK YOU-- HERE IS MY BROTH.
SKOAL.
HOW MUCH SHALLOT DO YOU WANT?
SO WE PUT SHALLOTS IN THERE.
I'LL GIVE YOU A HAND WITH THAT.
BOY, THOSE KNIVES ARE GOOD, HUH?
IT'S SUCH A PLEASURE TO CUT WITH A KNIFE
THAT IS SHARP, YOU KNOW?
I THINK IT'S DANGEROUS
TO USE ONES THAT AREN'T SHARP.
YES, THAT'S TRUE.
WHEN YOU HAVE A REALLY NICE SHARP KNIFE
YOU HAVE A NICE CLEAN CUT.
IT HEALS VERY FAST.
( laughter )
OKAY, SO...
DO YOU WANT SOME WHITE WINE
IN THERE, ALSO?
YEAH, AND A LITTLE WATER, TOO.
THIS IS THE VERMOUTH, RIGHT?
MM-HMM.
I'D PUT A TINY BIT OF WATER
TO DILUTE IT, DON'T YOU THINK?
YOU WANT A BIT OF WHITE WINE, TOO?
I HOPE THAT'S NOT GOING TO BE SOUR.
IT'S UP TO YOU, JACQUES.
( laughter )
THIS WAY.
THEN WE PUT THE COVER
AND COOK IT ON TOP OF THE STOVE, RIGHT?
WHAT IS YOUR SYSTEM
FOR DOING NICE STRIPS OF TOMATO?
NICE STRIPS OF PIMENTO?
TOMATO.
OH, TOMATO?
OH, THAT'S WHAT YOU WANT?
DO IT IN NICE STRIPS WITHOUT ANY RIBS IN.
WE... THEN WE CUT THE OUTSIDE THIS WAY.
YEAH.
YOU TAKE THE SKIN OUT OF IT ALREADY.
YOU KNOW, TO TAKE...
THAT'S VERY NICE.
THE REST OF THE SKIN.
THAT'S A VERY GOOD IDEA.
BECAUSE THAT'S WHAT YOU WANT IN THERE, RIGHT?
WE'LL KEEP THOSE SEPARATELY...
WE DO IT AT THE END?
BECAUSE THEY'LL BE ADDED
AT THE LAST MINUTE, I THINK.
AND WE ARE CUTTING IT INTO STRIPS LIKE THIS?
MM-HMM.
I THINK THEY SHOULD GO IN A LITTLE...
THEY'LL GO IN AT THE END.
OKAY.
WELL, I PUT THEM IN THERE FOR YOU.
THEN I'M GOING TO PUT A LITTLE BIT
OF OLIVE OIL THERE.
FOR THE PIPERADE, EH?
FOR THE PIPERADE YOU HAVE-- WHAT?
THREE DIFFERENT TYPES OF PEPPER?
MM-HMM... REALLY YOU CAN DO
WHAT YOU WANT, CAN'T YOU?
DO YOU WANT...?
YOU CAN PUT IN SOME GARLIC.
DID YOU PUT ANY GARLIC IN THERE?
GARLIC WOULD BE NICE.
WOW!
SHALL I CHOP IT OR DO IT IN SLICES?
WE HAVEN'T DONE ANY PUREE
AND YOU HAVE A VERY NICE WAY
OF PUREEING IT, SO LET'S DO THAT.
ALL RIGHT.
THIS.
THAT'S WONDERFUL.
DO YOU HAVE ENOUGH HERE, YOU THINK?
YES.
I'M PUTTING THE GARLIC IN THERE NOW.
WHAT HAVE YOU DONE
WITH MY MASHED POTATOES?
I PUT IT THERE FOR THE TIME BEING
ONE SECOND, BECAUSE WE NEED THE STOVE TO...
ALL RIGHT.
( laughter )
IT'S NOT GONE, IT'S NOT GONE.
SO SALT...
PEPPER...
OKAY, SO THAT'S GOOD.
HOW IS YOUR FISH DOING?
WELL, I...
OOH, SMELL IT.
GOD, THAT SMELLS SO GOOD.
I THINK IT CAN TAKE ANOTHER MINUTE OR SO.
YOU KNOW WHAT MAYBE WE SHOULD DO?
JUST MAYBE START THE ASPARAGUS HERE.
I THINK SO.
HERE I DO THE ASPARAGUS PRETTY TIGHT.
DO YOU ALWAYS BELIEVE IN PEELING IT?
YES, I FEEL
THAT FROM THAT PART TO THAT PART
PEOPLE LOSE IT IF YOU DON'T PEEL IT.
SO, YOU KNOW, I USE THE VEGETABLE PEELER
AND I KIND OF ROTATE IT AND I LET IT COME
RIGHT UP TO MY FINGER.
THERE'S NO DANGER OF CUTTING YOURSELF.
AND YOU END UP HAVING LIKE A, YOU KNOW...
THEN YOU BREAK IT AT THAT POINT.
THAT'S GREAT.
I USUALLY DO IT WITH A KNIFE
BUT IT'S MUCH EASIER
DOING IT THIS WAY, I THINK.
YES, BUT YOU KNOW WHAT?
WHAT?
SOME PEOPLE LIKE TO DO IT WITH A KNIFE.
IN THAT CASE HERE WHAT'S IMPORTANT IS
THAT YOU DON'T LIFT UP THE ASPARAGUS
BECAUSE YOU PRESS IT DOWN.
YEAH, I THINK THIS IS A NIFTY IDEA.
MAKE IT ROLL ON THE TABLE, AND THIS ALSO:
DON'T PUT YOUR FINGER UNDERNEATH
BECAUSE YOU'RE HIGHER THAN THE ASPARAGUS.
PUT THAT ALMOST FLAT LIKE THIS, YOU KNOW?
THAT'S A VERY GOOD TRICK.
OKAY, SO WHAT WE DO THERE...
YOU SEE, I HAVE THOSE ASPARAGUS.
I KEEP THEM
INTO ICE-COLD WATER, AND EVEN IN A TOWEL.
BECAUSE YOU HAVE TO THINK OF IT
LIKE A FLOWER-- IT NEEDS WATER.
YEAH, EXACTLY.
SO WE DO A BUNCH HERE.
THOSE ARE PEELED, AND YOU ALWAYS EQUALIZE THEM
FROM THE HEAD FIRST
AND THEN WE ATTACH THEM WITH TWINE, LIKE THIS.
YOU DON'T HAVE TO DO IT, BUT SOMETIMES WHEN YOU DO A LOT
I DO SOME TURNS, THIS WAY.
AND THIS WAY, YOU KNOW?
SO IN A RESTAURANT, IN FACT, IT'S GOOD
BECAUSE, YOU KNOW, ALL IS CONTROLLED
IN TERMS OF WHAT YOU...
IN TERMS OF
WHAT YOU'RE USING, YEAH.
OKAY, AND THEN WE CAN EQUALIZE THEM HERE.
THEY ALL HAVE THE SAME SIZE.
THAT'S GREAT.
SO WE DROP THEM DIRECTLY
INTO BOILING WATER.
THEY COOK SO QUICKLY...
YES.
IN THE SPRING, ANYWAY.
I MEAN, IF I HAVE FOUR
I HAVE MORE THAN ENOUGH HERE
SO I LEAVE THEM IN THIS.
SO YOU THINK WE SHOULD FINISH THE...
I THINK WE SHOULD FINISH THE FISH.
THE FISH SHOULD BE READY
SO LET'S SEE... OOH, BEAUTIFUL.
WE HAVE TO PUT THE TOMATOES IN HERE
WHILE YOU'RE DOING THAT THERE.
YOU'RE PUTTING YOUR TOMATOES
DIRECTLY IN THE...?
YOU KNOW, I'M GOING TO USE THAT COPPER...
THAT COPPER THING TO ARRANGE IT IN THERE
SO I, UH...
MAYBE TAKE ONE OF THOSE.
TAKE MY FILLET...
HOW NICE, AND EVEN BUTTER.
THAT SMELLS SO GOOD, TOO-- IT'S WONDERFUL.
YOU KNOW, THOSE ARE RELATIVELY LARGE.
I'M BURNING MY FINGER HERE.
THAT'S GOOD FOR IT.
( laughter )
I KNOW YOU'D SAY SOMETHING LIKE THIS.
( laughs )
WELL, YOU HAVE TO HAVE ASBESTOS FINGERS
IF YOU COOK, DON'T YOU THINK?
YES, YES... USUALLY...
AND YOU CAN DEVELOP THEM.
YES.
YOU HAVE TO CLENCH YOUR TEETH A LOT.
( laughter )
OKAY, SO WE HAVE IT IN THE MIDDLE
AND THE REDUCTION OF WINE HERE...
I'M PUTTING THAT HERE
TO DO A REDUCTION OF THAT JUICE, RIGHT?
IT'S WHAT YOU WANT TO DO.
AND THE PAPER THAT I USE HERE
YOU KEEP...
STILL USE THIS, YOU KNOW
TO WRAP IT AROUND, TO REALLY KEEP IT...
YOU COULD PUT THAT COVER ON, TOO.
YOU COULD PUT THAT COVER ON
OR ACTUALLY, YOU KNOW
LIKE IF YOU HAVE AN OVEN
WHICH IS OFF, OR JUST...
I WOULD LEAVE IT IN THE OVEN
TO, UH... YOU KNOW KEEPING IT WARM
WHILE YOU ARE FINISHING THE SAUCE.
SO WHAT DO YOU WANT TO DO NEXT WITH THIS?
THIS SHOULD BE TOSSED AROUND A LITTLE BIT
TO COOK THE TOMATOES.
OKAY, THE TOMATOES WERE BLANCHED.
YES, WELL, THEY'RE PRACTICALLY DONE.
A LOT OF BEAUTIFUL COLOR.
I'M SURE IT HAS ENOUGH GARLIC IN IT.
( laughter )
I THINK MAYBE IT'S ALL RIGHT.
YES, YOU KNOW WHAT?
WHAT?
MAYBE WE'LL PUT A LITTLE BIT OF PARSLEY
IN IT AT THE END?
THAT'S A GOOD IDEA.
SO WE CHOPPED A LITTLE BIT OF PARSLEY
AND THIS IS WHAT I SHOULD HAVE PUT
IN THE STOCK, YOU KNOW?
ALL THE STEMS, YOU KEEP THAT.
YES, BECAUSE THEY HAVE LOTS OF FLAVOR.
YEAH, THAT HAS A LOT OF... AND IT'S FREE.
WHAT I DO AT HOME WHEN I DO A LOT OF COOKING
I HAVE A BOWL IN FRONT OF ME
AND THE STEMS OF THE PARSLEY
I PUT IN THAT BOWL, THE JUICE OF THE TOMATO
PIECES OF ONION, PIECES OF GARLIC
AND THEN I PUT IT INTO ONE OF
THOSE HALF-GALLON CONTAINERS OF MILK.
I EMPTY THE MILK OUT, RINSE IT OUT
AND KEEP THAT...
( laughter )
KEEP THAT IN THE FREEZER
AND PUT THAT STUFF IN IT, FILL IT UP.
WHEN IT'S FULL, I START ANOTHER ONE.
NEXT TIME I DO A STOCK, I GRAB ONE OF THOSE.
I CUT RIGHT THROUGH THE CARDBOARD
WITH A KNIFE-- IT'S FROZEN--
AND DROP IT IN THE STOCK POT.
THAT'S A GOOD IDEA.
IT'S A GOOD WAY OF DOING IT.
SO...
THIS IS FLAT PARSLEY.
IT HAS MORE FLAVOR
YET IT WON'T CHOP AS NICE, THOUGH
DOES IT?
SMELLS GOOD.
THE PARSLEY IS FRESH, YOU KNOW.
MMM, SMELLS GOOD.
NOW, YOU SEE... WHAT DO YOU THINK OF...?
IS IT REDUCED ENOUGH?
NO, I THINK IT HAS TO BE
PRACTICALLY LIKE A SYRUP
I THINK...
BECAUSE WE'RE GOING TO MOUNT IT
WITH A LITTLE BIT OF YOU KNOW WHAT.
( laughter )
A BIT OF BUTTER.
HOW DOES IT TASTE?
IT TASTES VERY GOOD.
I THINK IT MAY NEED A LITTLE BIT OF SALT.
MM-HMM, DEFINITELY.
AND MAYBE A BIT OF CRACKED PEPPER.
CAN WE USE FRESHLY GROUND PEPPER
THERE, MAYBE?
MM-HMM.
SO...
THE BUTTER...
YOU JUST PUT RAW BUTTER IN IT.
YOU WANT A LITTLE WHISK TO PUT IT IN?
I THINK JUST TOSSING IT LIKE THAT
WILL DO IT, DON'T YOU?
OKAY.
YOU THINK A PIECE LIKE THAT WOULD BE ENOUGH?
( laughter )
A LITTLE BIT LESS, MAYBE.
WHAT SHALL WE PUT: LIKE, TWO TABLESPOONS?
YEAH, AND THEN WE CAN ADD
A LITTLE MORE IF NEEDED.
SO HERE I HAVE TWO TABLESPOONS.
WELL, IT MAY NOT NEED THAT MUCH.
BUT I THINK YOU HAVE TO WAIT
TILL IT'S FULLY...
YOU DO IT YOUR WAY, IT'S YOUR SAUCE.
( laughter )
NOW, LET'S SEE IF MY ASPARAGUS
CAME BACK TO A BOIL.
YEAH, THEY ARE JUST STARTING TO BOIL NOW
SO IT'S NICE-- WON'T TAKE TOO LONG.
AND YOU LEAVE IT COVERED?
YES, BECAUSE, YOU KNOW
CONVENTIONALLY, YEARS AGO
WE USED TO COOK VEGETABLES
IN A LOT OF WATER
WITH A LOT OF SALT, UNCOVERED
BECAUSE THERE IS CERTAIN TYPE OF ACID
WHICH IF YOU HAVE A LOT OF WATER
TENDS TO WASH THOSE ACIDS.
IF YOU UNCOVER IT, IT TENDS TO OXIDIZE.
SO ALL OF THOSE WERE GOOD RULES.
BUT AT HOME, REALLY
WHEN YOU DO SMALL QUANTITIES
VERY OFTEN I PUT VERY LITTLE WATER
SO BY THE TIME I FINISH COOKING IT
I HAVE LESS LOSS OF NUTRIENTS.
SOMETIMES I DON'T PUT ANY SALT AT THAT POINT
AND THEN I COVER IT.
OTHERWISE IT TAKES TOO LONG
TO COME BACK TO A BOIL.
BUT IT DOESN'T HURT
THE BEAUTIFUL GREEN COLOR?
NO, IT'S STILL BEAUTIFULLY GREEN.
WELL, WE'LL SEE.
WE'LL SEE.
WE'LL SEE, OKAY.
OKAY, SOMETHING THAT PEOPLE SHOULD BE AWARE OF
IS THAT WHEN YOU PUT YOUR FISH
AND KEEP IT WARM IN THE OVEN
I BET YOU I WILL HAVE CLOSE TO 1/3 CUP OF LIQUID
COMING OUT OF THE FISH
AND WHEN PEOPLE PUT THEIR SAUCE ON TOP
UNLESS THEY DRAIN IT OUT...
EITHER YOU DRAIN IT OUT AND USE IT IN YOUR SAUCE
IN REDUCTION, OTHERWISE YOU HAVE TO BE CAREFUL
BECAUSE YOU CAN LIQUIFY YOUR...
THAT ALWAYS HAPPENS, DOESN'T IT?
WELL, CERTAINLY AT THIS POINT
YOU REALLY HAVE TO WATCH IT, DON'T YOU
BECAUSE AS YOU CAN SEE...
YEAH, YOU SEE?
GOOD.
LOOK AT ALL THAT.
YOU WOULDN'T BELIEVE THAT WOULD BE POSSIBLE.
I ALWAYS SET THE TIMER AT THIS POINT
FOR ABOUT A MINUTE
JUST SO THAT I DON'T FORGET AND BURN IT
BECAUSE IT'S TERRIBLE
TO HAVE SPENT ALL THE TIME OF REDUCING IT
AND THEN JUST BECAUSE YOU'RE STUPID
AND DON'T LOOK AT IT, IT STARTS TO BURN.
IT'S ENRAGING, ISN'T IT?
YES.
CAN YOU SMELL IT OUT THERE?
Audience: YES.
SO SHALL WE FINISH IT UP?
YES.
WHEN WE'RE READY, OKAY.
SO...
EMULSION OF THE BUTTER...
YOU SEE, AT THAT POINT, FRANKLY
IT WOULDN'T BE THAT BURNED
BECAUSE IF YOU HAVE TWO TABLESPOONS OF BUTTER
THIS WOULD BE FOR SIX PEOPLE, EASY.
SO THAT GIVES YOU ONE TEASPOON OF BUTTER A PERSON.
EVEN MORE THAN THAT.
AND ANOTHER THING--
PEOPLE TELL YOU IF YOU PUT BUTTER
DON'T BRING IT TO A BOIL
BECAUSE IT WILL BREAK DOWN.
IT WON'T BREAK DOWN HERE
BECAUSE THE PROPORTION OF BUTTER TO LIQUID
IS SUCH THAT THE FAT WILL STAY
IN EMULSION WITH THE LIQUID.
YOU CAN BRING IT TO A BOIL.
IT'S ONLY IF YOU DO A TYPE OF HOLLANDAISE
WHERE THE PROPORTION OF FAT NOW GETS
SO MUCH GREATER THAN THE LIQUID
IT GETS HOT, IT BREAKS DOWN.
THIS IS DELICIOUS
AND THAT BUTTER IS WHAT DID IT.
MAKES A DIFFERENCE.
SHALL WE PUT THAT IN THERE DIRECTLY?
YES, WHY NOT?
OKAY, WE FINISHED THE FISH THEN, NOW.
THAT'S DONE.
LET'S SEE OUR SOLE HERE AND, UH...
AND YOU WANT TO LADLE THE SAUCE
ON TOP OF IT
OR YOU WANT ME TO DO IT?
YES.
"YES..." OKAY.
( laughter )
WHAT ARE YOU GOING TO DO
WITH THE PARSLEY?
THAT LOOKS...
THAT LOOKS LOVELY, DOESN'T IT?
YES, IT THINK.
LOVELY.
AND A REALLY...
A REALLY PERFECTLY SIMPLE DISH
ISN'T IT?
YES.
WELL, THAT'S YOUR RECIPE.
WELL, WE'VE IMPROVED IT.
THIS IS BETTER THAN MINE.
THIS IS THE BEAUTY
OF COOKING WITH FRIENDS, YOU KNOW?
YOU ALWAYS LEARN SOMETHING.
I'VE BEEN 47 YEARS IN THE KITCHEN
WHICH IS A LONG TIME
BUT YOU ALWAYS LEARN SOMETHING WHEN YOU LOOK AT THE...
LOVELY.
WE COULD HAVE DONE A PLATE
BUT THIS IS NICE.
YOU WOULD NOT WANT TO SERVE THAT SAUCE
PUT THE SAUCE ON TOP OF IT
BEFORE YOU'RE READY
TO BRING IT TO THE TABLE.
NO, JUST AT THE VERY END.
A BIT OF PARSLEY ON THE TOP.
( applause )
SO THIS, OF COURSE
AS I SAY, YOU WOULD BRING IT
TO THE TABLE RIGHT AWAY.
FOR THE TIME BEING
WHAT I'M GOING TO DO IS TO LEAVE IT HERE
AND I THINK WE ARE GOING TO REMOVE OUR ASPARAGUS.
THEY SHOULD BE COOKED.
NOW, THERE IS DIFFERENT WAYS
OF SO-CALLED REFRESHING THE ASPARAGUS
AND ONE OF THE WAYS
IS TO ACTUALLY JUST TAKE ICE AND WATER...
AND THIS IS GOING TO SET THE COLOR.
IN THAT CASE HERE, YOU KNOW
YOU TAKE YOUR BUNCH OF ASPARAGUS
AND JUST DROP IT.
YOU WERE RIGHT, THE COLOR IS FINE.
WELL, I'LL TELL YOU ANOTHER THING.
THEY DIDN'T TURN GRAY.
ANOTHER THING-- WHEN I DO IT AT HOME
EVEN FOR ME, I DON'T REFRESH IT.
YOU DON'T?
NO, I PUT THEM, YOU SEE, LIKE THIS.
IF I HAVE, IF I HAVE...
IF I HAVE NOT TOO MUCH OF A QUANTITY, THAT IS
IN THAT CASE
BECAUSE AT THAT POINT, IF I OPEN IT HERE
AND GIVE IT SOME AIR TO BREATHE...
IT WON'T DISCOLOR.
IT WON'T DISCOLOR
AND WHAT HAPPENS IS THAT--
A LITTLE BIT LIKE OUR POTATO--
BECAUSE THERE IS A LOT OF HEAT IN IT.
IT'S GOING TO DRY THE ASPARAGUS
A LITTLE MORE
AND YOU HAVE LESS LOSS OF NUTRIENT
AND I THINK A BETTER TASTE LEFT IN IT
WHEN YOU DO IT THIS WAY.
WHO CARES ABOUT NUTRIENTS?
WHAT WE WANT IS TASTE.
( laughter )
SO DO WE REFRESH IT OR NOT?
YOU DO IT THE WAY YOU LIKE.
CAN WE DO TWO, REFRESH IT
AND TWO, WE DON'T?
REMEMBER ALICE B. TOKLAS.
SHE SAID, "I DON'T WANT NUTRITION.
I WANT FOOD."
REMEMBER THAT?
OH, WELL, IF WE CAN COMBINE IT
IT'S NOT BAD, THOUGH.
NO, THAT'S VERY NICE.
SO...
THAT'S LOVELY.
OKAY, WE LEAVE IT THIS WAY, TOO
AND I THINK THAT IN OUR NEXT SEGMENT
WE ARE GOING TO DO
A BUNCH OF FRUIT TARTS, RIGHT?
WE ARE.
AND THEN WHAT WE ARE GOING TO DO
EVENTUALLY, TOO, WITH THIS
MAYBE WE'LL DO A LITTLE BIT OF A MUSTARD SAUCE.
VINAIGRETTE WITH MUSTARD?
THAT WOULD BE NICE.
SO NEXT SEGMENT WE'RE DOING TARTS.
MM-HMM.
OKAY.
FRESH FRUIT TARTS.
TILL THE NEXT TIME.
WE ARE GOING TO TAKE ANOTHER BREAK NOW
SO JULIA, OUR VIEWERS WILL HAVE TIME
TO CALL THAT PHONE NUMBER
AND HELP SUPPORT THIS PUBLIC TELEVISION STATION.
AND NOW MORE THAN EVER
WE NEED YOU TO MAKE THAT PLEDGE.
IT WILL BE MONEY VERY WELL SPENT
SO CALL NOW WITH YOUR TAX-DEDUCTIBLE CONTRIBUTION
AND WE'LL BE RIGHT BACK.
RIGHT.
IT'S TIME TO DO THE DESSERT
SO WE SHOULD HAVE A DRINK WITH IT, RIGHT?
I THINK SO... A LITTLE WINE.
A LITTLE BIT
OF A GOOD CHARDONNAY HERE.
FROM THE SANTA MARIA VALLEY, YOU KNOW?
WELL, TO YOU.
TO YOU.
TO ALL OF YOU.
IN THIS SEGMENT WE'RE GOING TO DO
THE FRESH FRUIT TART.
WE'RE GOING TO START OUT...
THAT'S GOOD.
( laughter )
UH, YES.
THAT'S A NICE WINE.
SHALL WE START WITH THE DOUGH?
OKAY.
I'LL READ IT OFF AND YOU PUT IT IN.
WE'RE GOING TO DO IT IN THE MACHINE, OKAY?
OH, YES, YOU KNOW...
ESPECIALLY THAT TYPE OF DOUGH--
IT'S A PATE SUCRE WE'RE DOING.
YES.
AND IT'S PARTICULARLY GOOD.
YOU CAN USE THE TECHNIQUE--
MASHING IT TOGETHER
WITH THE PALM OF YOUR HAND
TO REALLY HOMOGENIZE IT TOGETHER
BUT BECAUSE THOSE DOUGH ARE TOTALLY HOMOGENIZED
THAT PIECE OF EQUIPMENT WORKS QUITE WELL WITH IT.
IT'S THAT TYPE OF THING
WHICH WOULDN'T WORK QUITE AS WELL
FOR OTHER TYPE OF DOUGH.
NOW, I'LL READ IT OUT FOR YOU.
ALL RIGHT.
WE NEED 3/4 CUP OF A.P.
FLOUR--
ALL-PURPOSE FLOUR.
YEAH, BUT WE ARE DOUBLING IT, EH?
THAT'S RIGHT, WE'RE DOUBLING IT.
SO THAT'S 1 1/2 CUPS.
ALL RIGHT, A CUP AND A HALF OF THIS.
AND 1/2 CUP OF CAKE FLOUR.
SO THAT MAKES IT A CUP THEN.
NO, BECAUSE I WAS GIVING YOU THE...
1/4 PLUS 1/4-- 1/2 CUP.
AND THAT'S BECAUSE
IF IT'S ALL ALL-PURPOSE FLOUR IT'S A LITTLE BRITTLE
AND THE CAKE FLOUR SOFTENS IT.
A LITTLE BIT OF BUTTER.
( laughter )
PLUS EIGHT OUNCES OF BUTTER
THAT'S UNSALTED AND CUT INTO 16 PIECES
SO IT'LL GO A LITTLE FASTER.
AND 1/2 TEASPOON OF SALT.
OKAY, WE PUT A BIT OF SALT THERE.
AND YOU WANT SOME SUGAR, RIGHT?
AND SIX TABLESPOONS OF SUGAR.
ONE, TWO...
THAT WOULD BE ABOUT 1/3 CUP.
FOUR, FIVE, SIX.
IF YOU PUT IN MORE SUGAR
IT MAKES THE DOUGH
AWFULLY HARD TO HANDLE.
WE TURN IT A LITTLE BIT NOW?
YEAH.
WE WANT TO GET IT ALL INCORPORATED.
YEAH, IT'S ALL...
AND THEN WE HAVE TWO EGG YOLKS.
I'LL MAKE THOSE.
TWO EGG YOLKS, THAT'S GOOD.
AND TWO TEASPOONS
OF PURE VANILLA EXTRACT.
OKAY, THE VANILLA IS RIGHT HERE
AND ALSO I PUT THIS IN THERE LIKE THIS.
EXACTLY...
YES.
TWO TEASPOONS OF VANILLA.
( laughter )
WE PUT IT IN THERE.
AND WE PUT ANOTHER ONE...
NO, WE JUST...
TWO EGG YOLKS.
TWO EGG YOLKS, THAT'S DOUBLE.
OKAY.
WE PUT WATER IN IT?
AND TWO TABLESPOONS OF WATER.
OKAY.
GOOD OLD CAMBRIDGE WATER.
( laughter )
AND IT MAY VARY SLIGHTLY
DEPENDING ON THE HUMIDITY AND SO FORTH
DOESN'T IT?
MM-HMM.
OKAY, NOW IT'S TAKING
AND THE THING
IS JUST GOING TO FORM IT INTO...
IT'S GOING TO BE FORMED INTO A BALL.
FORMED INTO A BALL.
THAT'S IT.
THAT'S IT.
THAT'S IT, THAT'S CERTAINLY EASY.
YOU HAVE IT RIGHT THERE.
AND HAVE A LITTLE TASTE OF IT.
I LOVE TASTING RAW DOUGH.
YES, MY WIFE, TOO-- I HATE IT.
OH, I LOVE IT.
MMM, GOOD.
ALL RIGHT, SO...
I HAVE THE FIRST HALF HERE.
AND, UH...
UH...
SHALL I ROLL THIS ONE?
JUST PUT IT ON THE TABLE WITH SOME FLOUR
AND ACTUALLY THE DOUGH IS SO SOFT...
Julia: ONE THING THAT'S OFTEN GOOD...
IS TO GET YOURSELF A MARBLE
THAT WILL JUST FIT
IN THE SHELF OF YOUR REFRIGERATOR.
THEN IT'S NICE AND CHILLED
AND THEN YOU NEVER HAVE ANY TROUBLE
ROLLING PASTRY.
WITH THIS-- WITH SO MUCH BUTTER IN IT
IF IT GETS SOFTENED UP YOU'RE LOST, AREN'T YOU?
SO...
IT ROLLS VERY EASILY.
SO YOU TRY TO ROLL IT APPROXIMATELY ROUND--
THAT IS, IF YOU WANT IT ROUND.
SO WHAT YOU WANT TO DO
IS TO PUT THAT BACK ON YOUR...
ON YOUR COOKIE SHEET, ROLL IT BACK.
AND YOU'RE NOT BUTTERING THESE SHEETS.
NO, I THINK...
DOESN'T REALLY NEED IT.
PUT THAT ON TOP.
MM-HMM.
AND THERE, TO DO AN EDGE HERE
ALL I DO IS TO BRING THE SIDE UP LIKE THIS.
YOU SEE, YOU HAVE TO REALIZE
THAT YOU CAN ONLY DO THAT
WITH THAT TYPE OF DOUGH.
SEE, A COOKIE DOUGH IS POROUS
BECAUSE IT DOESN'T HAVE ANY LIQUID--
OR VERY LITTLE WATER.
IF IT HAS TOO MUCH WATER
IT SWELLS UP THE PROTEIN AND IT PLUGS.
THAT IS, YOU CANNOT DO A PIE DOUGH THAT THICK
IT'S GOING TO BE RAW IN THE CENTER
BUT A COOKIE DOUGH LIKE THIS
I CAN ROLL THE SIDE
AND HAVE IT THAT THICK.
THE DOUGH IS POROUS, IT GOES RIGHT THROUGH.
WHEN YOU BITE INTO IT
IT'S LIKE BITING INTO A COOKIE--
IT CRUMBLES.
SO WHAT I DO, I ROLL THAT
A COUPLE OF TIMES ON ITSELF
TO ESTABLISH A BIT OF A BORDER.
THEN AFTER, I WILL PRESS...
I WILL PRESS THIS.
WHAT YOU WANT TO HAVE IS SOMETHING
IF YOU WANT...
LIKE A PYRAMID THAT IS POINTED ON TOP
WITH A LARGE BASE
SO IT DOESN'T FALL ON ITSELF.
THAT IS, YOU DON'T WANT TO PRESS THIS
SO THAT YOU PRESS IT STRAIGHT UP--
IT FALL ON ITSELF--
BUT THERE I PRESS IT SO THAT...
IT GOES IN A LITTLE BIT?
YEAH, SO THAT IT'S POINTED ON TOP.
SO YOU CREATE YOUR BORDER LIKE THIS
AND THEN AFTER THAT YOU DO
YOU MARK IT, IF YOU WANT.
SO, YOU KNOW, YOU IN A SENSE
DO A VERY LARGE COOKIE THERE.
AND YOU COOK IT
AND THEN YOU CAN FILL IT UP WITH...
YOU COULDN'T AT ALL DO THIS
WITH A PIE DOUGH.
YOU'D HAVE TO HAVE
A DIFFERENT KIND OF A BORDER.
RIGHT.
AND YOU PUT THAT IN THE OVEN
AND YOU COOK IT, UH... YOU KNOW
FINALLY, AS I SAID, FILLING IT UP
WITH RASPBERRY OR STRAWBERRY.
YOU DON'T PUT A WEIGHT DOWN ON IT?
NO, YOU DON'T-- THAT'S THE POINT--
BECAUSE THE BORDER IS SMALL
AND IT'S POINTED ON TOP, YOU KNOW?
IT'S PYRAMIDAL THAT WAY SO IT CANNOT FALL.
WELL, WE'LL SEE.
YES.
( laughter )
HERE, WE CAN SEE.
THERE IT IS.
AND IT DID, IT DID.
( applause )
IT DRIES OUT LIKE A LARGE COOKIE.
WHAT I LIKE TO DO ALSO IN THIS SOMETIMES
IS TO DO A BIT OF A CARAMEL INSIDE.
SO WHAT WE CAN DO HERE
WITH A LITTLE BIT OF SUGAR...
AND COOK THIS OTHER CARAMEL.
IF I PUT SUGAR IN THERE, IT WILL TURN INTO CARAMEL
WHETHER I PUT ANYTHING IN IT OR NOT.
I PUT A BIT OF WATER, IT'S FINE.
IF YOU DON'T PUT ANY WATER, IT'S FINE, TOO.
BUT IN THAT CASE WE'RE GOING TO PUT
A LITTLE BIT OF WATER TO DO A CARAMEL.
WHAT I'M SAYING IS THAT THE CARAMEL CAN BE DONE
WITH OR WITHOUT WATER.
OKAY.
AND WHAT WE WANT TO DO IN THERE
IS TO BRUSH THE DOUGH WITH THE CARAMEL
SO IT FORMS A SHELL OF SUGAR.
MM-HMM.
AND IT'S GOOD, VERY OFTEN
WHEN YOU DO A TYPE OF FRUIT ON TOP
WHICH TENDS TO GET IT SOGGY
SO IT WILL TAKE, YOU KNOW
ANOTHER 20, 25 MINUTES
30 MINUTES ON A BUFFET, AT LEAST
TO MELT THAT SHELL OF CARAMEL
TO PROTECT THE DOUGH
AND WHEN YOU BITE INTO IT, ALL YOU ARE
TO HAVE A LITTLE BIT OF CRUNCHINESS LEFT
BY THE CARAMEL, LEFT OVER.
THAT'S WHAT WE HAVE HERE.
SO THIS IS THE TIME, THEORETICALLY
THAT YOU DIP YOUR STRAWBERRY IN IT
TO FORM A SHELL
AND YOU PUT THAT ON AN OILED TRAY.
OTHERWISE IF IT'S NOT OILED
IT WILL STICK FOREVER
AND I DON'T HAVE ANOTHER TRAY.
( laughter )
YOU DON'T WANT TO USE OLIVE OIL...
I WILL PUT IT ON THE MARBLE HERE
AND HOPEFULLY IT WON'T STICK.
YOU WOULD USE ALMOND OIL ON YOUR...
RIGHT.
NOW, YOU CAN SEE
THAT THIS IS TURNING INTO CARAMEL.
I MEAN, CARAMEL IS INDICATED BY A COLOR.
IT'S LIGHTLY BROWN NOW.
AND THAT'S A LIGHT CARAMEL.
THEN YOU GET TO A DARK CARAMEL.
THEN YOU GET TO A BURNED CARAMEL.
BUT THIS IS ABOUT FINE.
IT DEPENDS ON YOUR POT, YOU KNOW...
IT'LL KEEP DARKENING, TOO.
IT DEPENDS ON THE HEAT TRANSFER OF THE POT.
SOMETIMES YOU TAKE IT OUT
AND IT COOLS OFF RIGHT AWAY.
SOMETIMES IT CONTINUES COOKING
SO YOU DIP THE BOTTOM OF IT IN COLD WATER
TO STOP THE COOKING
OTHERWISE IT WILL CONTINUE COOKING FOREVER.
THAT'S BEAUTIFUL.
SO I HAVE A NICE COLOR LIKE THAT
AND IT WILL HELP TO THICKEN IT A LITTLE BIT.
THE COOKING IS STOPPED BASICALLY, NOW.
OKAY.
SO AT THAT POINT, I COULD USE THIS AGAIN
BACK ON MY...
I HOPE THIS IS NOT NYLON...
BECAUSE IT JUST MELTS IF YOU PUT IT IN THERE.
SO YOU DO THAT SHELL OF CARAMEL.
I GUESS IT'S NOT NYLON.
( laughter )
AND IT GIVES SOME INTENSITY OF FLAVOR
TO THE BERRY...
A LOT OF PEOPLE WORRY
ABOUT GETTING THE CARAMEL
OUT OF THE PAN.
WELL, JUST PUT SOME MORE WATER IN
AND BRING IT TO A BOIL.
OKAY, AND THAT'S WHAT I'M GOING TO DO--
PUT A BIT OF WATER IN THERE.
OKAY.
NOW, YOU SEE...
THAT THING HERE IS ALREADY HARD.
MM-HMM.
OOPS-- NOT QUITE IN THE CENTER.
SO THAT'S THE SHELL
AND GIVE IT SOME FLAVOR OF THE CARAMEL--
IS THAT?-- OH, NO, SEE, IT DIDN'T STICK.
YOU SEE THIS...
( tapping loudly )
YOU HEAR I HAVE A SHELL OF CARAMEL AROUND.
WHEN THIS IS DONE PROPERLY
THIS IS VERY GOOD.
YOU HAVE TO HAVE A VERY RIPE BERRY.
IF THE BERRY'S VERY RIPE
YOU DIP IT AND IT FORMS THAT SHELL
BUT BECAUSE THE BERRY IS RIPE
IT'S GOING TO START RELEASING JUICE.
THE JUICE WILL MELT THE SHELL OF CARAMEL.
SO YOU EAT IT IN LIKE 15, 20 MINUTES
WHEN THE SHELL OF CARAMEL IS ALMOST MELTED.
YOU BITE INTO IT, THROUGH YOUR VERY THIN CARAMEL
AND THE INSIDE IS VERY JUICY.
PEOPLE DO IT WITH GREEN BERRIES
SO YOU HAVE
A THICK LAYER OF CARAMEL AROUND
AND IT DOESN'T GET SOFT IN THE CENTER
SO THAT'S NO GOOD.
OKAY, SO WHAT WE HAVE HERE--
THEORETICALLY, I WAS GOING TO DO, UH...
I COULD DO IT A PASTRY
A PASTRY CREAM, YOU KNOW.
I HAVE A CUP OF MILK HERE AND WE PUT TWO OR THREE EGG YOLKS...
TWO IS PROBABLY...
ENOUGH.
SO WE ARE DOING A CREME PATISSIERE
OR A PASTRY CREAM.
SO A CUP OF MILK...
WELL, YOU HAVE FLOUR, HAVEN'T YOU?
TWO YOLKS, YES.
UH, A LITTLE BIT OF SUGAR
LIKE TWO, THREE TABLESPOONS OF SUGAR
AND, UH, A DASH OF VANILLA.
EXACTLY...
( laughter )
WE HAVE A DASH OF VANILLA HERE.
AND IF YOU MIX YOUR SUGAR, EGG YOLK, VANILLA TOGETHER
AND COMBINE IT WITH YOUR MILK YOU GET A CREME ANGLAISE--
A CUSTARD CREAM.
TO THAT CUSTARD CREAM IF YOU ADD FLOUR
OR CORN STARCH OR WHATEVER
YOU GET A PASTRY CREAM.
WE DO ALL KINDS OF THINGS WITH THAT.
A CREME ANGLAISE--
A CUSTARD CREAM WITHOUT THE FLOUR--
THAT'S WHAT A FRENCH ICE CREAM
IS ALL ABOUT.
HERE, MY...
MY THING IS BOILING HERE.
YOU WANT IT OFF THE HEAT?
YEAH.
SEE WHAT I HAVE HERE.
THAT'S GOOD.
PUT IT BACK IN THERE TO...
YOU POUR IT ALL IN, YOU DON'T WAIT.
COMBINE IT...
SO A CREME PATISSIERE
IS NOT COMPLICATED TO DO
BECAUSE OF THE FLOUR
THEN YOU WANT TO BRING IT TO A BOIL.
IF YOU HAD ONLY THE CREME ANGLAISE--
THAT IS, WITHOUT THE FLOUR--
IF YOU GO ABOVE 180 DEGREES
YOU HAVE CREME BRULEE.
( laughter )
A CREME PATISSIERE WITH THE FLOUR--
YOU BRING IT TO A BOIL.
SO WHAT DOES THAT TELL YOU?
IT TELLS YOU THAT STARCH IS GOING TO STABILIZE A YOLK
AND PREVENT BREAKING DOWN
WHICH IS THE ONLY DIFFERENCE
BETWEEN THE CREME ANGLAISE
AND CREME PATISSIERE.
YOU CAN SEE IT THICKENING NOW.
AND THAT'S BASICALLY IT.
AND YOU PUT A LITTLE CREAM
OR WHIPPED CREAM IN IT, OR JUST...?
IF YOU PUT CREAM IN IT--
IF YOU PUT WHIPPED CREAM, LET'S SAY
THEN YOU HAVE WHAT WE CALL
A CREME CHIBOUCHE, WHICH IS FINE.
OR YOU COULD PUT A LITTLE BUTTER IN.
WE COULD PUT SOME BUTTER IN IT, TOO.
MM-HMM.
ACTUALLY, YOU KNOW, GERMAN STYLE--
YOU WOULD TAKE THIS
AND PUT ABOUT 3/4 POUND OF BUTTER IN THIS
AND YOU HAVE A BUTTER CREAM.
GERMAN STYLE-- THE BASE IS DONE WITH THAT.
A PASTRY CREAM.
SEE, I HAVE THAT PASTRY CREAM HERE.
THAT CERTAINLY WAS FAST.
AND WHAT YOU CAN DO IS TO COVER THAT
WITH A PIECE OF PLASTIC WRAP
SO IT DOESN'T STICK ALL OVER THE PLACE
OR WHAT YOU COULD DO ALSO
IS ACTUALLY TAKE A LITTLE PIECE OF BUTTER LIKE THIS...
( laughter )
NOW, YOU SEE, WHAT YOU DO--
YOU TOUCH THE TOP.
AND THAT KEEPS IT FROM CRUSTING OVER.
EXACTLY.
AND NOW IT'S SHINY
AND IT WON'T FORM A CRUST, YOU KNOW?
JUST TOUCHING THE TOP WITH IT.
WELL, LET'S TASTE IT AND SEE IF IT NEEDS ANYTHING ELSE.
( laughter )
DID I PUT VANILLA IN THERE?
YES, YOU DID, A LITTLE BIT.
WELL, I'M GOING TO...
WATCH OUT-- IT'S HOT.
IT'S GOOD.
I HAVE ONE HERE WE DID BEFORE
WHICH IS THE SAME THING
BUT IT'S COLD.
SO MAYBE I'LL... WHAT I'M GOING TO DO IN THAT ONE
I SPREAD THIS OUT
AND YOU WOULDN'T WANT TO DO THAT
MUCH MORE THAN AN HOUR
BEFORE YOU'RE READY TO SERVE
BECAUSE YOU DON'T WANT THE DOUGH
TO GET SOGGY
BUT IT HAS TO GO THROUGH THE CARAMEL.
I THINK IT IS HARD NOW.
YOU CAN HEAR IT.
WHAT WE DO WITH THAT
WE USE KIND OF EXOTIC FRUIT.
I HAVE KIWI.
I HAVE MANGO AND PINEAPPLE.
WHATEVER IS FRESH IN THE MARKET
FOR EXAMPLE, HERE.
YOU HAVE TO BE SURE THAT IT'S FRESH
THAT IT'S RIPE.
YEAH, BUT WHAT I LIKE TO DO
TWO EARS LIKE THIS, YOU KNOW.
YOU CUT JUST FROM THE SIDE
OF THE THING
AND THEN YOU CAN LIFT UP...
THAT'S REALLY JUST RIPE, TOO, ISN'T IT.
THAT'S LOVELY.
YEAH, AND YOU CAN LIFT UP YOUR HALF MANGO THIS WAY
AND SLICE IT.
SO I HAVE THE PASTRY CREAM HERE.
NOW, YOU CAN DO THAT WITHOUT THE CARAMEL.
YOU CAN DO THAT WITHOUT THE PASTRY CREAM
AND WITH THE DOUGH IT'S FINE.
I THINK IT'S NICE
TO HAVE SOMETHING.
YOU COULD HAVE APRICOT GLAZE ON THE BOTTOM.
YOU HAVE TO HAVE SOMETHING
ON THE BOTTOM.
YOU KNOW, YOU CAN DO IT
WITHOUT THE DOUGH ALSO.
NO, IT'S TRUE.
I HAVE DONE THAT WHERE I TAKE
ONE OF THOSE FLUTED-EDGED...
THE QUICHE PAN BUT IN PORCELAIN.
YOU PUT THE CREAM IN THE BOTTOM
YOU ARRANGE YOUR FRUIT
AND YOU GLAZE THE TOP
SO YOU DON'T HAVE A DOUGH.
IT'S LIKE A TYPE OF DESSERT.
FOR PEOPLE WHO ARE ON A DIET.
YEAH.
ALL THE PEOPLE WHO WANT TO DIE IN GOOD HEALTH.
WE, UH...
OKAY, SO WHAT I'M GOING TO DO
IS TO ARRANGE THIS ON TOP.
WHAT ARE YOU GOING TO DO WITH THE OTHER TART?
ARE YOU GOING TO ARRANGE
SOME STRAWBERRIES?
I'LL START PUTTING SOME STRAWBERRIES...
THIS IS THIS RED CURRANT JELLY.
PUT SOME IN THE BOTTOM, TOO?
I RATHER LIKE IT WITHOUT THE PASTRY CREAM
AND THEN I LIKE TO SERVE IT WITH A LITTLE...
YOU'RE TELLING ME THAT NOW?
BECAUSE YOU WOULD HAVE IT...
NO, IT'S TRUE.
THIS IS MORE COMPLICATED.
THERE IS THE DOUGH
THE PASTRY CREAM THE CARAMEL.
ALL OF THOSE ARE OPTIONS
YOU CAN DO WITH OR WITHOUT.
THESE ARE BEAUTIFUL STRAWBERRIES.
GET THE BIGGEST ONE.
HOW GREEN THE KIWI...
EN FRANCE, CHERIE
LA NOUVELLE CUISINE, HEIN?
LOOK AT THEM.
LOOK AT THESE ENORMOUS STRAWBERRIES
I'M PUTTING IN HERE.
I THINK ONE THING WE...
IT'S TERRIBLY IMPORTANT ABOUT SANITARY HABITS IN THE KITCHEN
THAT YOU ALWAYS WASH YOUR HANDS, BECAUSE THEY SAY
MORE FOOD POISONING COMES FROM CARELESS KITCHEN HANDLING.
I KNOW THAT BUSINESS
OF PUTTING ON PLASTIC GLOVES...
THEY PUT ON THE PLASTIC GLOVES
AND THEY NEVER TAKE THEM OFF.
THEY'RE HANDLING MONEY
PICKING THINGS OFF THE FLOOR
SO IT REALLY DOES NO GOOD.
OKAY, YOU KNOW WHAT?
YOU USE A RED CURRANT JELLY.
FOR ME HERE, WHAT I'M DOING
IS JUST PLAIN APRICOT PRESERVES.
THE BEST QUALITY APRICOT PRESERVES YOU CAN GET
THE BETTER YOU ARE.
YOU DON'T BOIL IT?
I DON'T DO ANYTHING TO IT
BECAUSE IT'S GOOD QUALITY.
YOU SEE, WHAT HAPPENS VERY OFTEN, I THINK
IN THE RESTAURANTS OR IN CHEAP PASTRY SHOPS
THEY USE AN APRICOT GLAZE
AND IT'S MADE
WITH A GREAT DEAL OF GELATIN IN IT
AND STUFF LIKE THIS.
YES, IT'S TERRIBLE.
BUT THIS IS A GOOD APRICOT JAM.
IF YOU WANT IT A BIT THINNER
I PUT A BIT OF RUM IN IT.
THAT WILL DO.
THAT'S A GOOD IDEA.
A LITTLE BIT OF DARK RUM, YOU KNOW.
WHAT'S GOOD, TOO
A LITTLE BIT OF LEMON JUICE
WITHOUT THE SEEDS, PREFERABLY.
AND THEN...
YOU KNOW, I COULD STRAIN IT.
VERY OFTEN, I STRAIN IT AND IT'S FINE
BUT FRANKLY, I'VE COME TO A POINT
IF THERE ARE A COUPLE
OF LITTLE PIECES OF APRICOT
THAT'S FINE.
AND YOU KNOW
YOU CAN DO IT WITH A BRUSH
BUT WHAT I DO
I PUT IT A BIT LIKE THAT.
THEN I EXTEND IT WITH THE BRUSH AFTER.
IT LOOKS NICE ST THAT WAP.
YES.
IT COULD BON A NICE PLATTER, TOO.
WELL, THAT'S GOING TO BE VERY NICE.
SO WE HAVE THE LITTLE BRUSH.
YOU KNOW, THE BRUSH I USE IT FOR THE...
THERE'S ONE RIGHT THERE.
AS LONG AS YOU GO
WITH THE SHAPE OF THE FRUIT
YOU DON'T GO AGAINST IT.
YEAH, SO YOU KNOW
THE BEAUTY OF THAT TYPE OF THING
THERE IS A BUNCH OF DIFFERENT STEPS.
TO START WITH, YOU DO THAT TYPE OF DOUGH.
WHEN YOU DO A DOUGH LIKE THAT
IT'S BASICALLY A BIG COOKIE, YOU KNOW?
YOU CAN KEEP ONE TWO DAYS.
ACTUALLY, IN A RESTAURANT, THAT'S THE NICE THING TO DO
BECAUSE IF YOU HAVE THOSE READY
YOU KNOW, YOU CAN HAVE A TART ON ORDER
FOR A TABLE OF FOUR OR SIX
SO THEY DON'T GET SOGGY
AND PEOPLE LIKE RASPBERRY
OR WHATEVER THEY LIKE
YOU STUFF THEM
WITH WHATEVER THEY LIKE.
THAT'S LOVELY.
SO, UH, YOU HAVE THE GLAZE
THAT YOU HAVE THERE.
YOU USED A RED CURRANT JELLY
AND WHAT DID YOU DO?
I THINK YOU PUT A LITTLE BIT
OF SUGAR AND WATER.
WE'RE SUPPOSED TO HAVE SOME SUGAR
AND THEN TO A THREAD.
AND ESPECIALLY IF YOU COOK IT DOWN A BIT
AS YOU DID
AND THE VISCOSITY IS A BIT THICKER
AND IT WILL STICK AND STAY.
ALSO, IF YOU PAINTED THE SHELL WITH IT
AND THE THREAD STAYS
IT'LL ALSO HOLD A LITTLE BIT BETTER.
UH-HUH.
THIS IS A VERY STRAIGHT-FORWARD
AND VERY GOOD DESSERT.
IN FACT, THE TYPE OF THING THAT I LIKE.
YOU HAVE A NICE DOUGH
YOU HAVE THE BERRIES AND YOU HAVE THE GLAZE.
THAT'S IT, YOU KNOW?
VERY, VERY SIMPLE.
AND BEAUTIFUL STRAWBERRIES.
YOU CAN'T DO THIS
WITH UNRIPE STRAWBERRIES.
NO.
THEY SHOULD BE JUST PERFECT.
DO WE HAVE SOMETHING TO PUT THIS ON?
UH, WE COULD PUT IT ON THIS, YES.
WELL, ACTUALLY, BECAUSE THIS FITS...
THIS FITS ON BOTH PLATTERS.
WE CAN GLAZE THE OUTSIDE OF THE SHELL A LITTLE BIT.
WELL, WE SHOULD
TAKE THE SHELL OUT.
SO IF YOU PUT IT
ON SOMETHING LIKE THIS, THE SHELL WILL GO OUT.
AND, YOU KNOW, IF YOU HAVE A SILVER TRAY, FOR EXAMPLE
THEN I WOULD TELL PEOPLE
TO LEAVE THAT ON THE SILVER TRAY.
THE POINT IS THAT OTHERWISE
YOU CUT, YOU KNOW
YOU CUT RIGHT INTO YOUR METAL
AND SOMETIMES DAMAGE IT
SO IT'S A GOOD IDEA TO LEAVE THE BOTTOM.
WELL, IT DOESN'T LOOK VERY NICE
TO HAVE THE BOTTOM AFTER CUTTING.
YEAH, BUT HERE, I MAY BREAK IT
SO I'M GOING TO LEAVE IT.
SHOULD WE PUT A LITTLE GLAZE
ON THE SHELL?
WE CAN GLAZE THE SHELL A LITTLE BIT.
THAT'S A GOOD IDEA.
THAT REALLY MAKES A LOVELY DESSERT.
( applause )
NOW I THINK WE SHOULD, UH...
FINISH THE PRIME BEEF
FINISH THE ASPARAGUS...
AND THEN EAT IT.
WHAT ELSE?
AND PLATE IT ALL UP AND EAT IT.
SO WE'LL SEE YOU AT THE NEXT SEGMENT.
( applause )
WELL, THINGS SEEM TO BE GOING PRETTY WELL SO FAR.
AFTER THIS INTERMISSION, JACQUES AND I WILL RETURN
TO PUT THE FINAL TOUCHES ON OUR FEAST.
RIGHT NOW, WE ARE GOING TO GIVE YOU A CHANCE
TO SHOW YOUR APPRECIATION
FOR THIS STATION
BY CALLING THE NUMBER ON YOUR SCREEN
AND PLEDGING YOUR FULL SUPPORT.
PLEASE, DON'T PUT IT OFF.
RIGHT.
AND NOW, I THINK WE SHOULD...
WE HAVE THE YORKSHIRE PUDDINGS
FINISH THE RIBS, FINISH THE ASPARAGUS
PLATE IT ALL UP
AND THAT SHOULD BE PRETTY FAST.
YEAH, BUT I THINK
WE SHOULD GET THE ROAST BEEF OUT
BECAUSE IT'S BEEN RESTING.
WE WANT TO GET THE...
YOU'RE GOING TO DO IT
OVER THERE, GOOD.
THAT LOOKS LOVELY.
WE WANT TO GET A LITTLE BIT OF THAT FAT
TO DO THE...
FOR THE YORKSHIRE PUDDING, RIGHT?
SHALL WE BRUSH THIS WITH...
DO WE HAVE ANYTHING
BUT A BRUSH THAT'S A PASTRY BRUSH?
HERE, WE HAVE, UH...
GOOD.
ANOTHER BRUSH THERE.
OH, YES.
THE REASON YOU USE THE BEEF FAT
IF YOU CAN FIND ANY
OR DRIPPING, AS THE ENGLISH WOULD SAY
IS THIS WILL GIVE
SOME OF THE ROAST BEEF FLAVOR
TO THE YORKSHIRES.
BUT BASICALLY, AS YOU SEE HERE
I HAVE REALLY A MINIMAL AMOUNT OF FAT.
WHAT WE ARE GOING TO DO, YOU USE SOME OF IT
TO DO THE BASE OF YOUR YORKSHIRES
AND TO GIVE YOU SOME FLAVOR, RIGHT?
MM-HMM.
THE REST OF IT, I'M GOING TO POUR IT OUT
AND WE'LL DEGLAZE THE PAN TO DO THE SAUCE.
NOW, WE HAVE TO HEAT THESE LITTLE THINGS
AND THEY HAVE TO BE BOILING HOT.
WHAT'S THE OVEN AT?
ALL RIGHT.
WHAT'S IT AT?
THIS IS AT 400
AND FOR THE TIME BEING
MAYBE WE MOVE A LITTLE BIT OF THAT FAT OUT.
JULIA?
YES, SIR?
( laughter )
WE WILL DEGLAZE THAT
WITH OUR STOCK THAT WE HAD BEFORE.
WHICH IS RIGHT OVER THERE.
WHICH IS RIGHT OVER THERE.
YOU MIND IF I PUT
A BIT OF RED WINE IN THERE?
I THINK IT WOULD BE A NICE IDEA.
YEAH, ONE TABLESPOON.
( laughter )
AND THEN WITH ALL OF THIS
WE'RE GOING TO DO A NATURAL JUICE.
SO COOK THAT, THAT'S GOING TO COOK THE ALCOHOL.
THE ALCOHOL WILL EVAPORATE AS IT'S COOKED
AND THEN WE PUT THE STOCK HERE.
WE WANT TO COOK THAT FOR A WHILE SO IT REDUCES
GIVE IT A TASTE AND THEN WE CAN STRAIN IT.
AND THIS WILL BE CALLED
ROAST BEEF WITH AN AU JUS SAUCE.
AU JUS RIGHT ON TOP OF THE MASHED POTATOES.
YES.
AND THAT'S WHAT WE ARE GOING TO DO NEXT.
WE'RE GOING TO COOK THE YORKSHIRES.
FINISH THE RIBS AND FINISH THE ASPARAGUS
AND PLATE IT ALL UP.
AN EXCITING MOMENT.
AND JULIA, THIS IS REALLY HOT.
GOOD, THAT'S THE WAY IT MUST BE.
THOSE ARE THE YORKSHIRES.
THE MIXTURE OF THE YORKSHIRE.
WATCH OUT, DON'T TOUCH IT.
IT'S REALLY HOT, YES?
SO YOU MIX THAT SEVERAL TIME, THEN?
YES, YOU DO.
OKAY.
AND WE HAVE A...
DID YOU SEE A LADLE THERE?
I HAVE ONE HERE.
OR YOU WANT TO POUR IT DIRECTLY IN THERE?
YES, WE NEED ABOUT A THIRD OF A CUP.
WATCH OUT.
DON'T TOUCH THE THING.
THERE YOU GO.
LOOK AT THAT.
IT'S FRYING IN THERE.
THAT'S THE WAY IT HAS TO BE--
VERY, VERY HOT.
AND THEN IT ONLY TAKES ABOUT
TEN OR 12 MINUTES TO BAKE.
OKAY.
IT'S REALLY VERY MUCH LIKE A POPOVER, ISN'T IT?
UH-HUH.
AND PANCAKES ARE MADE JUST ABOUT THE SAME.
OKAY, POP HER BACK IN.
YOU HAVE ENOUGH IN THERE?
YES, BECAUSE IT PUFFS WAY UP.
OH, YEAH?
OKAY.
SO I PUT IT BACK RIGHT INTO THE OVEN.
MM-HMM.
AND...
WHOOP.
SO WE DO...
THE ASPARAGUS NOW.
I'M GOING TO ARRANGE THE ASPARAGUS...
THAT LOOKS LOVELY.
LIKE THIS.
YES, A LOT OF ASPARAGUS.
I CAN ARRANGE IT AND YOU MAKE THE SAUCE.
HOW ABOUT THAT?
OKAY, WE, UH...
THIS I HAVE STILL IN THE PACK HERE.
WE'RE JUST GOING TO PUT IT ALL ON THE PLATE.
YES, I THOUGHT THAT WE WOULD DO
DIFFERENT...
DIFFERENT LAYERS, A SECOND LAYER.
WELL, YOU DO THE SAUCE, THEN.
LIKE THIS-- OKAY.
SO WE WANT TO DO...
OKAY, SO YOU ARRANGE IT
AND I DO A LITTLE BIT OF A VINAIGRETTE.
WHAT I HAVE HERE...
THIS IS VERY NICE IF YOU'RE HAVING PEOPLE
TO BE ABLE TO HAVE COLD ASPARAGUS.
THEN YOU'RE NOT FUSSING AROUND
AT THE LAST MINUTE.
SO... MUSTARD.
I HAVE A LITTLE BIT OF THE GRAINY MUSTARD HERE.
SO I PUT A LOT OF MUSTARD
AND PUT THAT... A BIT OF SHERRY VINEGAR MAYBE
AND A LITTLE BIT OF
JUST REGULAR WHITE... RED WINE VINEGAR
AND PEPPER, SALT.
I HAVE SOME SALT HERE.
EXCUSE ME FOR REACHING.
NOW, DO YOU USE KOSHER SALT
IN THINGS LIKE THAT?
I LIKE THE FEELING OF KOSHER SALT--
THE THICKNESS OF IT, YOU KNOW.
I OFTEN FEEL PEOPLE USE KOSHER SALT
BECAUSE THEY FEEL THEY'RE BEING FRENCH.
OH...
I DIDN'T KNOW KOSHER WAS FRENCH.
I MEAN, THE COARSE SALT THAT YOU USE.
THE COARSE SALT, YES.
WELL, YOU KNOW, SALT IS SALT.
IT COME FROM THE SEA.
YEAH, BUT I DON'T LIKE HAVING GRAINS OF SALT
THAT HAVE... THAT HAVEN'T DISSOLVED.
DO YOU LIKE THAT?
NO, WHEN IT'S COOKED...
BUT IF IT'S NOT COOKED.
THEN WE DON'T PUT IT IN.
GOOD.
OKAY, SO WE HAVE A NICE MUSTARD SAUCE HERE
THAT WILL GO WELL WITH THE...
I HAVE TO TASTE IT.
THESE ARE...
ALWAYS TASTE.
I WAS WITH PEOPLE THE OTHER DAY.
THEY WEREN'T TASTING ANYTHING.
I NEED CRACKED PEPPER.
THAT'S VERY GOOD.
A LITTLE CRACKED PEPPER.
I DIDN'T PUT ANY IN THERE.
THAT'S VERY NICE.
AND I WOULDN'T WANT TO PUT IT IN THERE
BECAUSE IT DISCOLORS.
YOU PUT IT JUST WHEN WE SERVE IT, YOU KNOW?
AND WE CAN PUT MAYBE
EVEN A LITTLE BATCH OF PARSLEY OR WATERCRESS
OR MAYBE THE WATERCRESS I SHOULD KEEP
FOR THE ROAST BEEF
BUT MAYBE WE'LL PUT A LITTLE BIT OF WATERCRESS
AT THE END HERE
TO PRESENT THIS.
THAT LOOKS GREAT.
AND, UH...
AND THAT CAN GO IN AT THE LAST MINUTE.
WE CAN PUT THIS OVER HERE.
AND I'LL PUT THE VINAIGRETTE
IN ONE OF THOSE WHITE THINGS.
MM-HMM.
THAT'S A VERY NICE VINAIGRETTE, I MUST SAY.
OKAY, MUSTARD SAUCE FOR NOW.
NOW...
SHALL WE STRAIN THIS?
YES.
NOW, WE'VE TAKEN BASICALLY ALL OF THE FAT OUT OF IT
AND, UH...
YOU KNOW, WE HAVE NATURAL JUICES
BEEN COOKING FOR QUITE A WHILE.
AND THIS IS THE BEAUTY OF IT
BECAUSE YOU WANT TO REDUCE...
ACTUALLY, YOU KNOW, I TELL YOU THE TRUTH.
IF I'M AT HOME, I'LL PROBABLY EAT THE WHOLE THING
WITH THE PIECES OF GARLIC.
PARTICULARLY THE GARLIC AND ALL THEIR SKIN
WHICH WILL BE THERE.
THAT LOOKS NICE.
AND NO THICKENING IN IT.
I LIKE THAT.
NO, WE COULD.
YOU COULD THICKEN IT A LITTLE BIT.
BUT THEN THAT WOULD BE A GRAVY.
RIGHT.
SO IF I HAD A STOCK GOING ON
I PROBABLY WOULD ADD THIS TO THE STOCK.
ACTUALLY, I LOVE THAT GARLIC.
THAT'S GOOD.
( laughter )
AND AT THAT POINT
YOU KNOW, PROBABLY AGAIN GOING TO THE TOP
AND REMOVING...
THERE'S A BIT OF FAT.
A LITTLE BIT OF FAT THAT YOU HAVE ON TOP
FOR YOUR NATURAL JUICE.
I MEAN, YOU CAN HAVE...
IT SMELLS DELICIOUS.
A TRIFLE OF THE FAT LEFT OVER.
OH, YOU SHOULD HAVE A LITTLE BIT.
BECAUSE, YOU SEE, WE SERVE IT
IN A NICE GLASS BOWL LIKE THAT.
YOU WANT A NICE, DARK COLOR, YOU KNOW
OF A NATURAL...
WITH A NATURAL TASTE LIKE THIS.
IT LOOKS DELICIOUS.
AND I ADD, YEAH, THIS GOES WITH THIS HERE.
SO NOW...
DO YOU WANT TO ARRANGE THE MASHED POTATO?
I'LL JUST HAVE TO TASTE IT AROUND.
IT NEEDS A LITTLE BIT MORE MILK.
YEAH, THE MILK IS HERE.
I'M DOING THE SALT.
DO YOU THINK THERE IS ENOUGH BUTTER IN IT?
NO.
WE HAVE TO HAVE MORE BUTTER.
OKAY.
OH, AT LEAST THAT MUCH.
YOU WANT THAT PIECE OR THAT ONE?
I'LL HAVE TWO OF THOSE.
IT NEEDS A LITTLE MORE SALT.
OH, THAT OUGHT TO DO IT.
OF COURSE, THE NICE THING
WITH MASHED POTATOES
YOU CAN ADD AS MUCH OR AS LITTLE AS YOU WANT.
AND IF YOU'RE AFRAID OF BUTTER
WHICH MANY PEOPLE ARE NOWADAYS...
YOU JUST PUT IN CREAM.
( laughter and applause )
OH, THAT'S PRETTY GOOD.
THE POPOVER ARE PUSHING UP.
CAN I TASTE THE MASHED POTATO?
MMM.
I THINK, ODDLY ENOUGH
THESE ARE A LITTLE BIT GRAINY.
IS IT THE POTATOES WE'RE USING?
THEY'RE GOOD.
THEY'RE GOOD.
THEY'RE DELICIOUS.
YOU WANT MORE BUTTER?
IT MAY BE, YOU KNOW, THE POTATO...
SOMETIMES WHEN YOU USE
A BAKING POTATO, YOU KNOW
THAT DOES HAPPEN.
SO WHAT WE'LL DO HERE WITH THIS
I'M GOING TO CUT THIS
SO THAT IT KEEP FLAT A LITTLE BIT.
EITHER WAY, I USUALLY LIKE TO CUT IT...
THAT LOOKS LOVELY.
IS TO CUT AROUND THE RIB HERE.
MM-HMM.
YOU KNOW, AND YOU ALWAYS CUT THE FIRST SLICE BIG
FOR WHOEVER LIKES THE FIRST CUT, YOU KNOW.
THAT LOOKS PERFECTLY DONE, TOO, DOESN'T IT?
AND WE GET INSIDE...
YUM, YUM.
THAT'S SO WONDERFULLY JUICY.
DO YOU THINK THAT'S BECAUSE IT SAT SO LONG?
ALL THE JUICES REMAIN IN THE MEAT.
YES, IT IS, UH...
YOU KNOW, BASICALLY MEDIUM-RARE HERE
AND YOU CAN IT HAVE IT
SLIGHTLY REDDER THAN THAT IF YOU WANT
OR ACTUALLY SLIGHTLY MORE COOKED THAN THAT.
IT'S PURELY A QUESTION OF TASTE.
PEOPLE ARE SAYING
THAT YOU HAVE TO HAVE IT ONE WAY OR THE OTHER.
CONVENTIONALLY YOU WOULD WANT TO HAVE IT A NICE PINK COLOR
BUT AGAIN, AS I SAY, IT'S A QUESTION OF TASTE.
SO I COULD ARRANGE THIS...
HERE
YOU KNOW, SLICING A COUPLE OF THIN SLICES LIKE THAT
PER PERSON.
LIKE THIS.
WE CAN ARRANGE A LITTLE BIT OF WATERCRESS AROUND.
YOU WANT TO BRING THAT TO THE TABLE DIRECTLY THIS WAY.
YOU KNOW, AND I LIKE TO PUT A LITTLE BIT
OF THE NATURAL JUICE ON TOP, TOO.
SEE, I HAVE SOME MORE HERE.
THAT'S IT.
AND MAYBE JUST A LITTLE BIT OF THE NATURAL GRAVY THIS WAY.
Julia: I'LL PUT LITTLE PIECES OF BUTTER ON HERE.
( scattered laughter )
NOW, WHAT ABOUT THIS IS VERY WHITE?
THIS IS WHITE.
WHAT ELSE WOULD YOU PUT ON THERE?
YOU KNOW WHAT WE PUT ON TOP OF...
THE CLASSIC WAY IS TO PUT A LITTLE BIT
OF THE NATURAL SAUCE ON TOP, RIGHT?
YEAH, THIS I LIKE...
MY WIFE PRESS LIKE THIS, MAKES A BIG WELL
AND FILLS IT UP WITH THE SAUCE.
YOU KNOW, THAT'S HOW SHE DOES IT, SO...
BUT THAT'S... HOMEMADE
WELL, THAT'S PRETTY NICE.
NOW, LET'S SEE...
MY GOD, LOOK AT THOSE THINGS.
( audience oohing )
THIS IS A MIRACLE RECIPE THAT YOU HAVE HERE.
THOSE KIND OF LIFT UP DIRECTLY FROM THE PAN.
THIS IS GREAT.
SO WHAT WOULD WE...
PUT IT AROUND THE ROAST--
PUT IT AROUND THE BEEF?
WE COULD DO THAT, YES.
( whistles )
OOH, THEY'RE HOT.
SO...
THOSE THINGS EVENTUALLY...
THESE COULD HAVE A FEW MINUTES MORE
BUT WE WON'T GIVE IT TO THEM.
( laughter )
YOU KNOW, I CAN SMELL THE JUICE
OF THE ROAST BEEF, YOU KNOW.
WE PUT, UH...
WE PUT ONE HERE, ONE THERE.
I THINK THAT'S ABOUT IT.
AND WITH THIS, YOU KNOW.
AS YOU KNOW, WITH A GOOD PIECE OF MEAT
WE REALLY NEED A GOOD RED WINE WITH THAT.
WE HAVE AN EXCELLENT CABERNET SAUVIGNON HERE
FROM THE...
THAT'S FROM THE ALEXANDER VALLEY.
THIS IS JORDAN WINERY.
I THINK WE CAN BE VERY PROUD OF OUR...
I'M VERY CHAUVINISTIC ABOUT OUR WINE
I MUST SAY.
ME, TOO.
I LOVE THE WINE OF CONNECTICUT.
( laughter )
WE ALSO HAVE WINE IN MASSACHUSETTS.
HERE'S TO YOU.
WELL, TO US.
BON APPETIT TO EVERYBODY.
BON APPETIT TO EVERYONE.
THANK YOU VERY MUCH.
THANKS FOR COMING.
[Captioned by The Caption Center WGBH Educational Foundatio
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