[Captioning sponsored
by THE CORPORATION FOR PUBLIC BROADCASTING
and PUBLIC TELEVISION VIEWERS]
( applause )
WELL, WELCOME, EVERYBODY
TO OUR COOKING IN CONCERT.
WE GOT A GREAT MENU FOR YOU TODAY.
WE'RE GOING TO START OUT
WITH A BONED STUFFED ROASTED TURKEY
AND JACQUES IS GOING TO DO THE BONING
AND YOU'LL SEE THE REAL WAY TO DO IT.
WE HAVE OSSO BUCCO.
OSSO BUCCO, YES.
THOSE ARE BEAUTIFUL VEAL SHANKS
IN A LOVELY WINEY STEW.
YES, WE PUT VERMOUTH, WINE, ORANGE IN IT.
AND THEN WE'RE DOING A CHARLOTTE OF APPLE
WHICH ARE STEWED APPLE LINED UP IN A MOLD
WITH BREAD AROUND, COOKED IN THE OVEN.
JACQUES HAS A WONDERFUL WAY OF DOING IT.
I'VE ALWAYS DONE IT IN ONE WAY
THAT OFTEN COLLAPSES
AND HIS IS NONCOLLAPSIBLE.
I DON'T KNOW; WE'LL SEE.
AND THEN WE'RE DOING
FILLET OF SALMON IN A POTATO CRUST.
THAT'S A VERY TRENDY WAY OF DOING THINGS.
YES, NOUVELLE CUISINE, RIGHT?
WE'RE GOING TO START OUT...
JACQUES IS A GREAT BONER
AND HE IS SAID TO BE ABLE
TO BONE A CHICKEN IN 32 SECONDS.
SO START YOUR WATCHES.
GO TO IT, JACQUES.
I'M GOING TO SHOW YOU HOW TO BONE THE CHICKEN.
THE FIRST THING IS WE TAKE THE WISHBONE
WHICH IS THAT TRIANGULAR THING THAT WE HAVE HERE.
YOU SLIDE YOUR KNIFE IN THE BACK, REMOVE IT.
THEN WE CUT THE SKIN OF THE BACK
AND THEN THE JOINT OF THE SHOULDER HERE.
THE SAME THING ON THE OTHER SIDE.
AND THAT IS ABOUT AS MUCH AS YOU USE YOUR KNIFE.
THEN YOU GRAB IT, PULL IT THIS WAY, PULL IT HERE.
NOW, THE FRONT OF IT-- THE STERNUM HERE-- YOU PULL IT DOWN.
NOW, HIS PAJAMA IS PRACTICALLY OFF.
NOW, WE CUT THE BACK LEG THIS WAY.
WE PULL THROUGH.
THE OTHER OYSTER AGAIN.
WE PULL THROUGH...
PULL OUT.
AND BASICALLY, THIS IS THE MAIN PART
TO BONE OUT A CHICKEN.
THAT'S AMAZING.
I COUNT 31 SECONDS.
I THINK YOU'VE MADE A WORLD'S RECORD THERE.
THERE IS MORE TO BE DONE.
YOU REMOVE THE FILLET LIKE THIS.
FOR THAT, YOU DON'T EVEN USE YOUR KNIFE.
JUST RUN YOUR FINGER THIS WAY
PULL OUT THE TWO FILLETS
AND BASICALLY, YOU HAVE THE WHOLE CARCASS HERE.
IT'S CHEAPER TO BUY A CHICKEN WHOLE
THAN IN PARTS.
EXACTLY, AND I AM CHEAP, YOU KNOW.
AT THE HOUSE, I ECONOMIZE ALL THE TIME.
NOW, HERE YOU ARE.
( laughter from audience )
THAT'S A LITTLE BIGGER.
IT'S GOING TO TAKE A LITTLE LONGER.
WHAT WE ARE GOING TO DO HERE...
WHILE HE STARTS THAT, I'M GOING TO...
WE'VE GOT TO HAVE SOME ONIONS GOING
FOR THE STUFFING.
SO I'LL JUST START, AND THEN I'M GOING
TO STAND OVER HIS EVERY MOVE
SO WE'LL KNOW WHAT HE DOES.
YOU HAVE THE ONION NOW?
YEP, I HAVE ONIONS.
OKAY, SO WE'RE GOING TO STUFF THIS.
AGAIN, FOR THIS, THE SAME IDEA.
DON'T REMOVE THE WISHBONE.
THE WISHBONE IS TOO LOW HERE.
BUT I CUT THE SKIN OF THE BACK TO OPEN IT.
AND REMEMBER WHAT I DID WITH THE CHICKEN.
BASICALLY, WHAT YOU HAVE TO DO
IS TO CUT THE JOINT HERE.
AND YOU CAN PUT YOUR FINGER...
AND YOU CAN REALLY FEEL
THAT THERE IS A JOINT RIGHT THERE.
THAT'S IMPORTANT, REALLY FEELING IT.
RIGHT, EXACTLY.
I PUT MY KNIFE WHERE THE JOINT IS
AND I START CUTTING.
IF I DON'T GO INTO IT
YOU CAN WIGGLE THE KNIFE A LITTLE BIT.
YOU WILL HAVE TO SLIDE INTO THAT JOINT
AS I DID HERE, YOU KNOW.
YOU DO THE SAME THING ON THE OTHER SIDE.
THIS, OF COURSE, IS A TURKEY
WHICH IS ABOUT 12 POUNDS.
AND BASICALLY, I HAVE CUT
THE JOINT OF THE SHOULDER AGAIN.
ONE THING THAT'S USEFUL
WHEN YOU'RE BONING A TURKEY
THAT IT'S MADE THE WAY YOU ARE.
IT HAS THE SHOULDERS
AND THE KNEES AND THE HIPS.
I THINK YOU LOOK BETTER THAN A TURKEY, JULIA.
MUCH BETTER THAN A TURKEY.
WHAT YOU'RE DOING THERE
YOU WERE CUTTING THE...
YES, WHAT WE DO
I GRAB THIS HERE AND PULL IT OUT
UNTIL YOU SEE THE LITTLE OYSTER THERE.
AND THE SAME THING ON THE OTHER SIDE.
I KEPT THINKING
YOU HAD TO DO IT WITH YOUR KNIFE.
NO, YOU SEE WHAT I DID
I TORE THE SKIN A LITTLE BIT HERE.
DON'T WORRY IF YOU TEAR SOMETHING
YOU CAN PATCH IT.
I DID IT ON PURPOSE SO WE COULD PATCH IT.
WELL, GOOD.
THE FRONT OF IT--
JUST LIKE WE DID FOR THE CHICKEN--
YOU PULL IT DOWN IN THE SAME WAY.
OF COURSE, IT'S MUCH LARGER.
AND THE SECOND TIME YOU DO IT
IT'LL BE A LITTLE BIT FASTER.
AFTER YOU'VE DONE ABOUT 50...
AND THAT... NOW, THE OYSTER HERE...
YOU HAVE TO BRING THE LEG UP TO CRACK IT OFF
AND THEN CUT RIGHT THROUGH THE SINEW THERE
THE LARGE SINEW HERE.
AND THEN AFTER, AGAIN
YOU CAN PULL IT TO THE END.
THAT LOVELY BIT OF DARK MEAT.
RIGHT, AND THE SAME WAY HERE, THE OYSTER.
I'M GOING TO FINISH THAT
BEFORE THE STUFFING IS READY, ALL RIGHT?
THAT'S IT.
SO WE HAVE AT LEAST THE MAIN CARCASS HERE.
HERE WE ARE.
( applause )
WHAT WE WANT TO DO HERE
IS TO REMOVE THOSE TWO LARGE FILLETS.
THAT'S ALWAYS THAT UNDERSIDE
OF THE BREAST, THE TENDERLOIN.
YES, THE TENDER OF THE FILLET
WHICH ARE REALLY VERY NICE.
IF YOU KNOW HOW TO DO THIS
THEN YOU KNOW A LOT ABOUT BONING.
WHETHER YOU DO A QUAIL OR A PHEASANT
WHETHER YOU DO A WOODCOCK
A CHICKEN OR A TURKEY
IT'S ALREADY THE SAME MORPHOLOGY.
NOW, WE CAN DO A STOCK WITH THAT, OF COURSE.
WHAT WE WANT TO DO NOW IS TO REMOVE THE BONE
JUST THE THIGH BONE HERE, JUST THAT PART.
WE WANT TO LEAVE THE DRUM IN IT.
SO WHAT I WANT TO DO IS TO CUT THAT
AT THE JOINT OF THE KNEE RIGHT HERE.
SO HERE, WE HAVE THE TWO FILLETS.
NOW, IF I REMOVE THOSE...
THE...
YOU CAN HOLD IT FROM UNDERNEATH AND AGAIN CUT...
LET'S LEAVE THE WING IN
SO IT STILL LOOKS LIKE A TURKEY.
WHAT DO YOU THINK?
I START IT ALREADY
SO I'M GOING TO TAKE IT OUT.
( laughter )
IT'S EASIER TO CARVE.
WE PUSH IT DOWN...
AND THEN REMOVE LIKE THIS.
IT'S OKAY.
SEE, MY WIFE DOESN'T LET ME IN THE KITCHEN ANYMORE.
NOW, WE HAVE ALL THIS CARCASS
AND THAT YOU SHOULD SAVE
AND TURN INTO A WONDERFUL TURKEY STOCK.
YOU TAKE SOME CARROTS AND ONIONS AND CELERY
AND COOK THEM IN A BIG POT
AND THEN CHOP THIS ALL UP
WITH YOUR HANDY CLEAVER.
I THINK THAT SHOULD BE...
THE BONE SHOULD BE BROWNED TOO
AND THEN BOIL IT UP FOR ABOUT TWO HOURS.
YES, I LOVE STOCK LIKE THAT
DONE WITH THE BONE.
WHAT WE HAVE TO DO IS...
NOW, THESE ONIONS ARE JUST, JUST TENDER
SO WE GOT TO MAKE THE STUFFING.
OKAY.
THERE THEY GO.
YOU SEE, IN THE PLACE
WHERE THERE IS NO MEAT HERE
I'M GOING TO PUT THE FILLET HERE
BECAUSE THERE IS NO MEAT
JUST TO REORGANIZE MOTHER NATURE
A LITTLE BIT.
THAT IS VERY NICE.
AND THIS HERE, TOO
YOU CUT IT A LITTLE BIT THIS WAY.
THAT'S A GOOD IDEA.
WHAT YOU WANT IS ONE LAYER OF MEAT.
ONE LAYER OF SKIN
WITH ONE LAYER OF MEAT ON TOP.
AND THEN, AFTER, THE STUFFING.
AND NOW, YOU'RE GOING TO SEASON.
I HAVE TO GET TO
A LITTLE BIT OF COGNAC OVER HERE.
OKAY, WHAT DO WE HAVE HERE?
WE HAVE GROUND PORK.
THAT'S GROUND TURKEY.
GROUND TURKEY, GROUND PORK
WE CAN PUT SOME IN THERE.
YOU HAVE SAUSAGE MEAT THERE?
WE'RE GOING TO DO THE WHOLE THING.
YOU WANT THE WHOLE THING?
NO, YOU DON'T NEED IT ALL.
AND THAT'S SAUSAGE MEAT.
YOU WANT A LITTLE BIT OF GRAIN IN THERE?
WE'RE SUPPOSED TO HAVE SOME GROUND PORK TOO.
I CAN GET YOU
A LITTLE BIT OF PARSLEY IN THERE.
NO, WE'RE GOING TO PUT IN THOSE GREEN NUTS.
OH, HERE THEY ARE, THE PISTACHIOS.
YEAH, LET'S PUT SOME OF THEM IN.
( laughter )
BUT YOU DON'T WANT ANY PARSLEY?
NO.
I LIKE PARSLEY IN IT.
NICE AND GREEN.
I DON'T LIKE THE COLOR OF IT VERY MUCH.
YOU TURN...
I'LL MIX IT, OKAY?
YOU MIX IT UP, OKAY.
WE SHOULD HAVE SOME GARLIC IN THERE.
FOR TURKEY, YOU WANT GARLIC?
YOU DON'T WANT GARLIC?
WE'LL HAVE GARLIC IN THE OSSO BUCCO.
YOU THINK WE NEED IT IN BOTH?
WELL, I LIKE GARLIC, TOO.
I LIKE PARSLEY.
WE HAVE ENOUGH IN OSSO BUCCO.
I WON'T PUT THE GARLIC.
THIS IS COGNAC, RIGHT?
THAT'S A LITTLE COGNAC AND A LITTLE MADEIRA.
THE TURKEY WILL HAVE A BALL.
WHAT YOU CAN DO IF YOU LIKE IS TO--
AFTER YOU GET THE ONIONS COOKED--
IS TO BOIL THEM DOWN
WITH THE COGNAC AND MADEIRA.
THERE'S SOME EGGS.
OKAY.
ANY SHELL IN THERE?
( laughter )
BUT WE WANT TO PUT A BIT OF BREAD IN THERE?
YOU WANT TO PUT A BIT
OF BREAD CRUMBS IN THERE?
WELL, WE CAN.
WE HAVE SOME RIGHT THERE ON THE TABLE.
AND... YEAH
BECAUSE IT'S A BIT LOOSE LIKE THAT.
IT'D BE EASIER TO TIGHTEN IT.
AND WE NEED SALT AND PEPPER.
DID YOU SPRINKLE SOME COGNAC ON THE SKIN?
NO, BUT I'M GOING TO.
YOU'RE GOING TO.
YOU WANT TO GIVE ME SOME THYME?
THERE'S A BIT OF SALT.
OKAY, BUT IF YOU PUT IN THE SEASONING
BECAUSE MY HANDS ARE PRETTY MESSY.
THAT'S THYME.
THAT'S ABOUT A HALF A TEASPOON.
AND THEN A BIT OF ALLSPICE.
THAT'S JAMAICA PEPPER, YES, ALLSPICE.
THAT'S GOOD.
MAYBE A BIT MORE BREAD.
IT'S KIND OF LOOSE.
I HAVE TO TIE IT UP IF IT'S TOO LOOSE.
I'M GOING TO HAVE A PROBLEM.
DO YOU HAVE ENOUGH?
WE HAVE PLENTY THERE.
NOW, WE MUST TEST IT AND SEE HOW IT IS.
MAYBE WE CAN PUT A BIT MORE.
I THINK SO.
ALL RIGHT, SO LET'S PUT THE REST OF IT IN.
YOU WANT TO PUT IT
INTO A LITTLE SKILLET OVER THERE?
YEAH.
OKAY.
WELL, THIS IS FINALLY HEATED UP.
RED HOT.
I'LL GIVE YOU A LITTLE BIT OF THIS.
OKAY, SO I'LL KEEP MY HAND...
I THINK IT'S TERRIBLY IMPORTANT
IF YOU'RE MAKING ANYTHING--
TASTE, TASTE, TASTE.
SOME PEOPLE NEVER TASTE ANYTHING
AND THEY WONDER WHY IT DOESN'T TASTE GOOD.
THEY HAVEN'T PUT ENOUGH SALT OR COGNAC
OR SOMETHING LIKE THAT IN IT.
I MEAN, COOKING IS BUILDING, YOU KNOW.
YOU TASTE AND ADD AND TASTE AND ADD
AND RECOVER AND ADJUST.
NOW, WE HAVEN'T TESTED IT.
YOU CAN'T COOK IT YET.
WELL, I'LL STUFF IT
BECAUSE I KNOW THAT YOU DID IT.
YOU KNOW THAT WE DID IT ENOUGH?
I KNOW IT IS PERFECT, WHAT YOU DID
SO I CAN START STUFFING IT.
I STUFF INTO THE WING.
I'M GOING TO STUFF A LITTLE BIT IN THERE.
WELL, THAT'S A NICE IDEA.
I STUFF IN THERE, YOU KNOW.
AND A LITTLE BIT IN THERE ALSO.
DO WE HAVE THE OVENS GOING?
OH, YES, I HOPE SO.
425, YEP.
WE SPREAD THAT IN THE MIDDLE OF IT.
I WOULD SAY THAT A TURKEY LIKE THAT WILL FEED
UH... ONE, TWO, THREE, FOUR...
WILL FEED A LOT OF PEOPLE.
( laughter )
IT JUST FELL THERE.
OKAY.
NOW WE HAVE TO FOLD IT.
THIS IS A BIG THING, HUH?
LOOK AT THAT, MY GOD!
AND THIS BRING THIS WAY.
THAT'S LOOKING LIKE A SAUSAGE WITH LEGS.
( laughter )
I WOULD HAVE LIKED
SOME WING COMING DOWN ON THAT SIDE THERE.
UNE SAUCISSE A PATTES, HEIN?
SAUSAGE WITH LEGS.
THIS IS WHAT I CALL MY DOG, SAUSAGE WITH LEG.
THAT'S WHAT HE LOOKS LIKE WITH FOUR LEG.
NOW, YOU CAN SEE HOW THIS TASTES.
I'M GOING TO RINSE MY HAND HERE.
WE HAVE SOME WATER SOMEWHERE
TO RINSE OUR HAND, RIGHT?
DID YOU TASTE IT?
I WAS GOING TO SEE
IF YOU'D LIKE TO TRY IT FIRST.
IS IT COOKED ENOUGH?
MM, IT'S GOOD.
IT'S GOOD, GOOD SEASON.
COULD BE COOKED A BIT MORE.
WELL, IT WILL BE.
( laughter )
NOW WE'RE GOING TO ATTACH THIS HERE.
WHAT YOU WANT TO DO IS TO SLIDE IT UNDERNEATH
AND ATTACH IT TO THE TWO HANDS.
AND AFTER, WHAT WE DO IS A HALF HITCH FOR THE...
LOTS OF STRING IS PART OF THE RECIPE.
RIGHT, HALF HITCH, AND WERE YOU A BROWNIE?
THE BROWNIES DO HALF HITCH LIKE THIS, YOU KNOW
WHEN MY DAUGHTER WAS SMALL.
ONLY PEOPLE WHO HAVE A BOAT, YOU KNOW
DO THAT TYPE OF THINGS.
SO HERE IS JUST BASICALLY A LOOP LIKE THIS.
AND YOU MAKE IT SLIDE UNDERNEATH
AND THIS IS VERY USEFUL
FOR THE CHRISTMAS PACKAGE, YOU KNOW.
SO WHEN YOU DO A WHOLE SHOULDER OF VEAL
OR A THING LIKE THIS
THIS IS GOOD TO ATTACH IT THIS WAY.
THIS WOULD SERVE 15, 20 PEOPLE, RIGHT?
SO WE HAVE THE WHOLE THING LIKE THIS.
YOU CAN FOLD IT, ROLL IT OVER THERE.
AND UNDERNEATH, WHAT YOU DO
YOU BRING YOUR STRING...
YOU DO EXACTLY THE SAME THING
THAT YOU DID IN FRONT
SO THAT IT IS THE SAME.
I DON'T THINK THIS IS GOING TO BE LONG ENOUGH.
NO, NO, WE HAVE TO TAKE THE BIG ONE
BEHIND YOU THERE.
THEN WE FOLD IT AGAIN.
THEN WE ATTACH IT WHERE WE STARTED, YOU KNOW.
AND THAT'S IT.
NOW, WE PUT A LITTLE BIT OF SALT ON TOP.
THAT WILL SERVE LOTS OF PEOPLE.
HERE, WE DO SOME FRESHLY GROUND PEPPER.
WE USE A LITTLE LIKE A SPICE GRINDER, YOU KNOW.
THAT'S VERY GOOD.
PUT YOUR FINGER HERE
BECAUSE OTHERWISE THAT FILL UP WITH THE PEPPERCORN.
I USE BLACK PEPPERCORN HERE WHICH IS REALLY THE BEST.
THEN YOU HAVE FRESHLY GROUND PEPPER, YOU KNOW.
PEOPLE DON'T REALIZE
THAT THE ESSENTIAL OIL IN PEPPER
IS VERY VOLATILE, YOU KNOW.
AND THAT'S WHY WHEN YOU GO TO THE RESTAURANT
THE MAITRE D' GROUND A BIT OF PEPPER
ON YOUR SALAD OR WHATEVER.
OKAY.
SO WE PUT FRESHLY GROUND PEPPER ON TOP.
YOU READY FOR ME?
THIS IS KIND OF...
WELL, THAT'S GONE OFF AGAIN.
ALL RIGHT, SO WE LET IT BROWN A LITTLE BIT HERE.
AND, UH... TWO, THREE MINUTES.
THEORETICALLY, YOU WOULD WANT
TO BROWN IT AROUND A LITTLE MORE THAN THAT
BUT WE PROBABLY WON'T HAVE TIME.
IT WILL BROWN NICELY IN THE OVEN
BECAUSE IT'S GOING IN A REALLY HOT OVEN.
IT WILL BROWN IN THE OVEN, YES.
IT'LL GO 425.
SO HOW ABOUT IF I TURN IT NOW
SINCE I PUT IT DOWN SO...?
WE'LL SAY THAT IT'S BROWN.
NOW, IT'S NICE AND BROWN.
LOOK AT THAT.
YES, IT'S BROWNED ENOUGH.
OKAY, SO NOW WE PUT IT IN THE OVEN.
ARE YOU GOING TO OPEN THE DOOR FOR ME?
I WILL.
OKAY, AND, YOU KNOW, WHAT WE ARE GOING TO DO
ESPECIALLY AFTER YOU USE TURKEY AND ALL THAT CHICKEN
YOU HAVE TO WASH YOUR HANDS VERY CAREFULLY.
WASH THE BOARD BECAUSE OF SALMONELLA.
SO WE'RE GOING TO PUT THAT IN THE OVEN
425 DEGREE, ABOUT AN HOUR AND THREE-QUARTER.
WHAT DO YOU SAY FOR A TEMPERATURE?
ABOUT 425 DEGREES.
I MEAN, INTERNAL MEAT TEMPERATURE.
SALMONELLA IS KILLED AT 160 DEGREES
SO YOU HAVE TO REACH THAT TEMPERATURE.
WE'LL GET TO 165, 170.
165, 170.
NOW WE'LL WASH OUR HANDS, RIGHT?
SO WE'LL BE BACK WITH OSSO BUCCO.
( applause )
WELL, HERE WE ARE BACK AGAIN
AND READY TO DO OUR OSSO BUCCO
OR BRAISED VEAL SHANKS.
AND WE HAVE SOME WHOLE SHANKS
SO YOU CAN SEE THEM.
WILL YOU EXPLAIN THEM, JACQUES?
YES, THIS IS THE FRONT LEG AND THE BACK LEG.
ACTUALLY, YOU WANT TO GO FOR THE HIND LEG
WHICH IS THE BACK LEG
RATHER THAN THE FORELEG BECAUSE THERE IS...
I WOULD SAY HERE
THERE IS PROBABLY ABOUT 30, 35% BONE.
IN THIS ONE, AT LEAST 50, 60% BONE.
YOU CAN STILL USE IT
BUT IT'S A LITTLE MORE SINEWY.
AND IT MAKES A WONDERFUL VEAL STOCK
ALTHOUGH AN EXPENSIVE ONE, DOESN'T IT?
THAT'S RIGHT.
AND YOU TRY TO GET THE CENTER OF IT
BECAUSE AS YOU GET TOWARD THE END
ONE SIDE OF IT HAS A LARGE BONE HERE.
THIS IS A CENTER ONE
AND THE BONE IS SMALL ON EACH SIDE.
AND THIS IS ALL MARROW IN HERE
WHICH IS DELICIOUS.
THIS IS MARROW, YES, IT'S DELICIOUS.
THIS IS THE WAY PERFECT VEAL SHOULD LOOK.
LOOK AT THAT LOVELY COLOR.
IF YOU GET A DARKER VEAL
IT REALLY ISN'T VEAL AT ALL
BUT IT'S BABY BEEF.
IT JUST IS NOT THE SAME IN ANY WAY AT ALL
SO THIS IS WORTH IT.
THIS IS A MILK LAMB, SO-CALLED
FED STRICTLY MILK AND ALSO FED
WITH WHAT THEY CALL PROVIMI
WHICH IS A MIXTURE
OF PROTEIN, VITAMIN, MINERAL
LIKE A BABY FORMULA THAT THEY SERVE.
VERY HIGH QUALITY.
NOW, YOU'RE GOING TO SEASON AND FLOUR
AND I'LL START SOME BRAISING VEGETABLES.
YOU'LL DO THE VEGETABLES?
SO WE DON'T NEED THAT ANYMORE.
CAN I TAKE THAT HOME?
I'LL TAKE THE HIND LEG.
( laughter )
I'M JUST GOING TO...
USUALLY WE DO A BRUNOISE
SO YOU'RE DOING A BRUNOISE.
I'M GOING TO DO A BIG MIRE POIX.
A BIG MIRE POIX, OKAY.
AND THEN I'M GOING TO...
SALT, PEPPER, I'M PUTTING HERE.
YOU'RE CUTTING IT FIRST
BEFORE YOU'RE PUTTING IT IN THERE, RIGHT?
SO IT WON'T BE TOO BIG AND MAKE THE MACHINE...
YOU'RE PUTTING WHAT?
CARROT?
ONION?
YOU WANT A LOT OF VEGETABLE IN THERE?
NO, THAT'S ALL WE'RE DOING.
OKAY, I'M PUTTING
A LITTLE BIT OF BUTTER IN THERE
AND A BIT OF OLIVE OIL
FOR YOUR VEGETABLE THERE, RIGHT?
IT'S HOT.
GOOD, FINE.
OKAY, YOU WANT ONE OF THOSE?
YEAH, THANK YOU.
I THINK THIS IS HOTTER THAN I WANT.
CAN I DO SOME GARLIC WITH THAT?
YES, WE'RE SUPPOSED TO HAVE GARLIC IN THIS.
VERY DEFINITELY.
SO WE CHOP THE GARLIC.
I THOUGHT YOU WERE GOING
TO FLOUR THOSE LIGHTLY.
YOU WANTED TO FLOUR IT?
YES, THAT WILL GIVE
A THICKENING TO THE SAUCE.
I PUT A BIT OF FLOUR ON TOP
AFTER IT'S BROWNED.
IS THAT OKAY?
IT'S NOT GOING TO BE AS GOOD, BUT...
( laughter )
IF THAT'S THE WAY YOU WANT IT.
AND THEN YOU CRUSH THE GARLIC.
I HAVE FOUR CLOVES HERE, IS THAT ENOUGH?
THAT SHOULD DO IT.
THAT SHOULD BE NICE.
THAT'S BROWNING, JACQUES, NICELY.
I'LL TURN IT OVER.
( applause )
OKAY, YOU WANT IT NOW IN THERE?
SURE.
OKAY.
THAT'LL BE FINE.
WE HAVE FRESH THYME, BEAUTIFUL HERE.
SO MAYBE WE COULD
PUT SOME FRESH THYME IN THERE, RIGHT?
DO YOU WANT TO TAKE THE LEAVES OFF
OR LEAVE IT WHOLE?
NO, LET'S TAKE THE LEAVES OUT.
I'LL TAKE IT OFF?
I'LL CHOP IT UP.
ALL RIGHT, FINE.
FRESH THYME IS TERRIFIC.
THAT'S ENOUGH?
THAT'S FINE.
WE DON'T WANT THE VEGETABLES BROWN, DO WE?
OR DO WE?
I THINK THEY'RE SOFTENED UP NICELY.
IT'S YOUR VEGETABLES SO...
I'M GOING TO PUT
A LITTLE BIT OF TOMATO PULP.
THE TOMATOES WERE...
YOU KNOW WHAT I'LL DO?
WHEN WE TAKE THIS OUT
I'LL PUT A LITTLE BIT OF FLOUR IN THE JUICE
AND THEN WE'LL PUT IN SOME LIQUID
FOR A THICKENING AGENT.
( shouting: ) DO WE HAVE ANY FLOUR?
RIGHT HERE.
OH, THERE IT IS.
DO YOU THINK THIS IS BROWN ENOUGH?
I THINK IT IS.
THAT ONE ISN'T VERY BROWN.
NO, BUT THIS ONE IS ALL RIGHT.
I'LL PUT THIS ONE HERE, THIS ONE ON TOP
BECAUSE YOU HAVE TO HAVE THEM IN ONE LAYER HERE
SO THAT THEY BROWN NICELY.
BUT AFTER THEY ARE BROWN A LITTLE BIT
THEY CAN BE PILED UP TOGETHER, RIGHT?
YOU WANT TO PUT SALT IN THERE?
WE HAVE SALT, PEPPER.
YOU KNOW WHAT I LIKE TO PUT IN IT ALSO?
THE SKIN OF ORANGE AND LEMON OR LIME.
THAT'S NICE, AND LET IT COOK WITH IT.
I'LL PUT THE REST OF THESE IN
WHILE YOU DO THAT.
JUST PUT SCRAPES WITH A VEGETABLE PEELER LIKE THIS.
I LIKE TO DO THAT.
YOU WANT IT IN THIS WAY
OR DO YOU WANT THEM JULIENNE?
LET'S DO JULIENNE
SINCE WE WON'T STRAIN THE SAUCE.
SO I'LL DO A JULIENNE?
YEP, THAT'LL BE GREAT.
WATCH HOW HE DOES THAT.
DID YOU PILE THEM TOGETHER?
YES, I PILED THEM TOGETHER
JUST AFTER YOU SHOWED ME.
( laughter and applause )
OKAY, YOU WANT SOME LEMON ALSO, RIGHT?
YEAH, I THINK THAT WOULD BE GREAT.
NOW, THIS ONE PIECE HAS TO SIT ON TOP.
I THINK I CAN WEDGE IT IN A LITTLE BIT.
THAT'S PRETTY GOOD.
OKAY, SO WE WANT
TO PUT A BIT OF FLOUR IN THERE NOW?
YEAH, GOOD.
OH, GREAT, SO WE DO A BIT OF A ROUX.
NOT TOO MUCH.
IS THAT ENOUGH?
THAT'S FINE.
WE JUST WANT A SLIGHT THICKENING.
I HAVE A WHISK SOMEWHERE RIGHT IN THERE.
YOU WANT THE WHISK?
I'M JUST MIXING IT FOR YOU, JACQUES.
OKAY, THANK YOU, JULIA.
DO YOU WANT A LITTLE BIT OF...?
YOU WANT TO GIVE ME SOME NOILLY PRAT?
YEP.
DON'T BE TIMID.
I ALWAYS USE VERMOUTH BECAUSE YOU DON'T...
I MEAN, IT'LL KEEP FOR AWHILE.
YES.
UNLESS YOU DRINK IT ALL.
THAT SMELLS GOOD.
WE HAVE A HAPPY TURKEY
AND NOW WE HAVE A HAPPY VEAL.
NOW, I'M GOING TO LOWER THIS.
IS THAT A LITTLE LUMPY?
NO, IT'S NOT LUMPY.
IT'S JUST THE PIECE
WHICH WAS AT THE BOTTOM BEFORE.
IT LOOKS A LITTLE LUMPY TO ME.
NO, THIS IS NOT.
I THINK WE OUGHT TO STRAIN IT.
YOU WANT TO STRAIN IT?
NO, BECAUSE I LIKE NICE, LITTLE DUMPLING LIKE THAT.
IT'S THE PIECES OF VEAL
WHICH WERE IN THE BOTTOM, REALLY.
I SWEAR THERE IS NO LUMPS.
BE SURE YOU DON'T WASH THE STOVE OFF
WITH THE PALM OF YOUR HAND.
OKAY.
THAT'S ALL WE NEED.
SO THIS WAS GOING TO COME TO A BOIL.
YOU PUT THE TOMATO IN THERE?
TOMATO'S IN HERE.
SHALL WE PUT THAT IN THERE NOW?
YOU WANT TO STRAIN IT REALLY?
WELL, DOES IT LOOK LUMPY?
BUT THERE IS A LOT OF LUMPS IN THERE.
LOOKS ALL RIGHT, JACQUES.
ALL RIGHT, OKAY.
IS THERE ENOUGH LIQUID THERE?
THERE'S PLENTY, IT DOESN'T NEED
TO BE COMPLETELY COVERED.
OKAY, WELL, THAT'S GOOD.
AND I HAVE THE LEMON AGAIN FOR YOU
WHICH I DIDN'T GIVE YOU THERE.
AND WE SERVE THAT CLASSICALLY
WITH A RICE, DON'T WE?
YES, WE DO.
I THINK THE RICE HAS BEEN COOKED OFFSTAGE.
THE OSSO BUCCO IS SERVED OFTEN
WITH A SAFFRON RICE, RIGHT?
WHICH IS NICE.
I LOVE THE SAFFRON.
IT'S EXPENSIVE, BUT IT'S GOOD.
SO WE DO A BIT OF LEMON IN THERE
AND WE ARE GOING TO PUT LEMON...
AT THE END WE'RE GOING TO GRATE
LEMON AND ORANGE, RIGHT?
WITH A LITTLE PARSLEY.
AND A BIT OF PARSLEY ON TOP.
SO THIS COMES TO A BOIL.
NOW, THAT'S FINE.
THAT WILL BE LOVELY.
OKAY, SO I COVER IT HERE.
THAT'S ABOUT AN HOUR AND A HALF
AND THEN WE'LL FINISH THE SAUCE.
AND WE'LL BE RIGHT BACK.
( applause )
WELL, WELCOME BACK.
WE'RE NOW GOING TO DO THE APPLE CHARLOTTE
AND THAT IS A MOLD--
ONE OF THESE CHARLOTTE MOLDS.
THAT'S GOING TO BE LINED
WITH BUTTERED BREAD STRIPS
AND THEN JACQUES IS GOING TO SAUTE THE APPLES
AND PILE THEM IN.
THE CLASSICAL RECIPE IS DONE
WITH A VERY, VERY THICK APPLE SAUCE
AND VERY OFTEN--
AS I HAVE IN MY SAD EXPERIENCE
FOUND IT COLLAPSES
BECAUSE YOU UNDER...
YOU UNMOLD IT AND THEN IT'S STANDING HIGH
AND IT'S BROWN BREAD STRIPS.
AND WITH THIS, SEE
APPLES ARE GOING TO BE MUCH MORE SOLID
AND EQUALLY DELICIOUS.
I HOPE.
ACTUALLY, YOU SHOULD NOT USE ANY TYPE OF SOFT APPLE
MACOUN, STAYMAN, ROME BEAUTY, MACINTOSH
YOU KNOW, MORE OF AN APPLE.
THIS IS A GOLDEN DELICIOUS
THE RED DELICIOUS OR PIPPIN, RIGHT
WOULD BE ALL RIGHT?
I DON'T TRUST ANY OTHER APPLE
FOR THIS THAN THE GOLDEN
BECAUSE IT'S TOO MUCH TROUBLE
AND EVEN THE GRANNY SMITH, I THINK
IF THE GRANNY SMITH IS OLD
CAN GET KIND OF PUNKY.
RIGHT.
YOU SEE WHAT I DO HERE.
WE GOT TO KEEP THAT, THE CENTER OF IT HERE
AND I HAVE A NICE THING.
IF YOU PUT YOUR THUMB THERE
AND USE THAT ON A PIVOT
TO TAKE A NICE CORE OUT OF IT
AND THIS, I DID IT WITH THE OTHER APPLE HERE.
I PUT THAT IN LEMON JUICE, THIS WAY
AND WE CAN USE THAT
TO DECORATE THE THING ON TOP.
THAT'S A GOOD IDEA.
HE'S FULL OF GOOD IDEAS.
YES, SOMETIMES.
AND, UH...
SEE, YOU DO THAT ON BOTH HALVES
AND AFTER ONE YOU PEEL LIKE THAT
THAT IS, YOU HOLD THE KNIFE
VERY CLOSE TO THE END
AND YOU TURN AROUND.
ACTUALLY, THE LEFT HAND
IS PUSHING THE APPLE INTO THE KNIFE
AS MUCH AS THE KNIFE
IS TURNING AROUND THE APPLE.
THAT'S A GOOD...
YOU SEE THE TECHNIQUE.
WHEN YOU'RE FLUTING MUSHROOMS
YOU'RE TURNING THE MUSHROOM
AROUND THE KNIFE.
IT'S HARD TO HAVE THE FEEL OF THAT.
AND THEN AFTER WHEN YOU CUT IT IN HALF
IT'S BEEN CLEAN ON EACH SIDE
SO YOU DO THE SAME THING AGAIN
WITH YOUR THUMB TO REMOVE THE CENTER.
AND I KNOW YOU CAN USE A MELON BALLER
AND THAT TYPE OF STUFF
BUT BASICALLY, IN A PROFESSIONAL KITCHEN
YOU'RE ALWAYS IN A HURRY
AND THE FASTEST YOU CAN DO WITH YOUR KNIFE
OF COURSE WOULD BE OF SENSE.
AND YOU HAVE TO PRACTICE ON THEIR KNIFE.
I THINK THAT'S TERRIBLY IMPORTANT.
TAKE IT JUST AS SERIOUSLY
AS ARPEGGIOS ON THE PIANO...
THE KNIFE WORK, RIGHT.
OR YOUR BACKHAND IN GOLF.
AND YOU KNOW...
( laughter )
MY GRANDMOTHER USED TO KEEP THE APPLE PEEL.
SHE DRIED IT AND SHE MADE TEA WITH IT.
SHE SAID TO US, "GOOD FOR YOUR KIDNEY."
I DON'T KNOW BUT...
ANYWAY, IT MAKES A GOOD TEA.
SO WHAT WE ARE GOING TO DO HERE
IS TO JUST CUT IT INTO DICE LIKE THIS.
YOU WANT TO PUT
A LITTLE BIT OF MELTED BUTTER
IN THAT BIG SKILLET THERE?
THIS I HAVE CUT SOME AHEAD
AND I PUT A LITTLE BIT OF LEMON JUICE IN IT
TO PREVENT DISCOLORATION
SO WHAT WE ARE GOING TO DO...
ACTUALLY, SOMETIME I LEAVE ONE APPLE
OUT OF ALL THE APPLE
I LEFT IT WITH...
THE SKIN ON IT
IT GIVE SOME TEXTURE TO THE...
I THINK WE SHOULD HAVE ABOUT ENOUGH
FOR THE CENTER OF...
BETTER HAVE TOO MUCH THAN TOO LITTLE I THINK.
OKAY.
WHILE YOU'RE DOING THAT, I'M GOING TO LINE THE MOLD.
WE'RE GOING TO LINE THE BOTTOM WITH WHITE BREAD
THAT'S BEEN TOASTED
AND THEN THE SIDES WITH UNTOASTED BREAD.
NOW, THIS IS PICNIC LOAF OR SOMETHING LIKE THAT
WITH THE CRUSTS OFF
AND I'M LINING THEM UP...
AND PUT THIS ON TOP AND CUT AROUND THEM.
I'LL USE HIS KNIFE HERE.
THIS IS A VERY GOOD IDEA.
YOU KNOW, I'VE NEVER DONE THAT.
I'M GLAD I CAN PRESENT YOU ONE GOOD IDEA.
( laughter )
A GREAT COMPLIMENT.
CAN I PUT THAT IN MY NEXT BOOK?
IF YOU'LL GIVE ME CREDIT.
OKAY.
( laughter )
ALL RIGHT.
WHAT WE WANT TO HAVE IN THERE
IS A LITTLE BIT OF BROWN SUGAR.
I PUT A DASH OF CINNAMON.
HERE YOU ARE.
OKAY, SO WE PUT...
ONE IS A LITTLE TOPKNOT--
A LITTLE ROUND ONE.
THIS IS FOR THE CENTER.
AND THIS IS FOR THE VERY TOP DECORATION.
THIS IS GOOD.
( laughter )
I SHOULDN'T EAT IT, RIGHT?
I'M GETTING THESE READY FOR THE SIDES.
AND THESE ARE NOT GOING TO BE SAUTEED
BECAUSE THEY'LL BROWN IN THE PAN
WHEN IT'S IN THE OVEN.
AND THEN WHAT WE WANT TO DO HERE
IS TO PUT SOME APRICOT AND WHAT WE DID HERE
WE'RE GOING TO DO TWO SAUCES WITH THAT.
WE'RE GOING TO DO A CUSTARD SAUCE-- CREME ANGLAISE
AND ANOTHER SAUCE, STRAINED APRICOT.
WE STRAIN A GOOD APRICOT PRESERVE.
WE PUT A LITTLE BIT OF RUM OR COGNAC IN IT.
WHEN YOU STRAIN IT
THE PIECES LEFTOVER ARE THE FRUIT.
THAT'S WHAT I LIKE TO PUT IN THERE
YOU KNOW, TO THICKEN IT A LITTLE BIT.
THAT'S VERY FRENCH... USE EVERYTHING.
YES, ABSOLUTELY.
UH...
I THINK THAT ALL GOOD COOKS...
HAVE YOU ADDED ENOUGH BUTTER NOW?
ALL GOOD COOK ARE VERY ECONOMICAL.
OH, THEY MUST BE.
CERTAINLY IF YOU'RE GOING TO RUN A RESTAURANT.
YES.
BUT THIS...
YOU WANT TO BROWN THAT A LOT OR...?
NO, JUST A LITTLE BIT.
THAT'S GOOD.
NEED A LITTLE MORE BUTTER IN THERE?
DO YOU WANT A BIT MORE BUTTER?
I THINK IT DOESN'T BROWN EASILY
UNLESS YOU HAVE ENOUGH.
THIS IS A LOW-CALORIE DISH.
I CAN SEE THAT.
( laughter )
OKAY.
WHILE THOSE ARE COOKING, LET'S LINE THIS THING.
I GOT THIS TOAST HERE.
YOU KNOW, SOMETIME...
MAYBE WE PUT A PIECE OF PAPER IN THE BOTTOM.
ALL RIGHT, IT NEVER HURTS.
WE DON'T NEED TO BUTTER.
FOR THE PAPER TO STICK.
WE DON'T NEED THE SIDES BUTTERED...
YES, BECAUSE I'M GOING TO...
THE MORE BUTTER THE BETTER.
SO THAT'S FINE.
( laughter )
I PUT A PIECE LIKE THIS...
SOMETIMES
AND I PUT THAT IN THE BOTTOM LIKE THIS
WHICH GOES UP THE SIDE.
OH, AND THEN YOU CAN PULL IT OUT.
THERE'S NO WORRY.
IT'S GOT TO COME OUT.
NOW, HERE, FOLD THE OTHER PART
BUT YOU FOLD IT IN FOURTHS, LIKE THIS
AND FROM THE CENTER
WHERE YOU HAVE NO OPENING
YOU DO A TRIANGLE
INTO A SMALLER TRIANGLE
INTO A SMALLER ONE
AND NOW WITH THIS
YOU MEASURE THE RADIUS ABOUT HERE OF THAT PART
AND YOU CUT THIS...
AND THAT SHOULD FIT
RIGHT IN THE CENTER OF YOUR PAN.
( applause )
VERY NICE.
GOOD.
THAT'S WHY I BUTTER IT
A LITTLE BIT SO THAT...
SO THAT WOULD STAY.
SO THAT WOULD STAY.
SO NOW WE KNOW IT'S GOING TO COME OUT.
WE KNOW IT'S GOING TO COME OUT.
IT WOULD COME OUT OTHERWISE ANYWAY
BECAUSE...
YOU KNOW WHAT I'M GOING TO DO, TOO?
MAYBE THAT POT IS TOO BIG FOR THAT STOVE HERE.
I'M GOING TO PUT THE SMALLER ONE HERE
AND CHANGE.
NOW, HERE'S HOW THE POT LOOKS WHEN IT'S LINED
THEN AFTER IT'S UNMOLDED
THIS LITTLE TOPKNOT GOES ON TOP OF IT
AND THEN THE WHOLE THING GETS PAINTED
WITH APRICOT GLAZE
SO IT'S REALLY VERY PRETTY.
OH, YOU DIP THAT IN BUTTER?
THIS IS DIPPED IN BUTTER.
AND THAT'S WHAT MAKES IT SO GOOD.
I THINK IT'S VERY NECESSARY
TO USE CLARIFIED BUTTER
IN THESE THINGS LIKE THIS
BECAUSE IF YOU DON'T USE IT
THE THINGS CAN STICK.
GOSH.
UH...
( laughter )
THERE IS THAT BREAD WE DO
IN THE SOUTH OF FRANCE
CALLED FOUGASSE.
AND WE PUT OLIVE OIL ON IT.
MM-HMM.
THEY DIP IT, TOO.
THEY CALL IT A POMPE A L'HUILE--
AN OIL PUMP.
BECAUSE OTHERWISE IT'S JUST APPLE SAUCE.
AND YOU HAVE TO GET A LITTLE RICHNESS IN THERE.
OKAY.
IT MAKES ALL THE DIFFERENCE.
I THINK IF YOU'RE GOING TO DO A DISH LIKE THIS
DO IT THE RIGHT WAY.
WE'RE NOT GOING TO HAVE A DIET CHARLOTTE.
( applause )
NOW, WHAT I WANT TO DO
IS A LITTLE BIT OF RIND OF ORANGE...
OF LEMON IN THIS
SO I'M GOING TO GRATE IT ON THIS.
YOU DON'T WANT TO GET INTO
THE WHITE COTTONY PART UNDERNEATH.
YOU JUST WANT TO GET THE YELLOW SURFACE OF IT
WHERE YOU HAVE THE ESSENTIAL OIL.
AND THAT GO INTO THIS.
TO REMOVE THIS
JUST BANG IT LIKE THIS...
AND IT COMES OUT.
LET'S SHOW HOW THAT LOOKS.
NOW THAT'S GETTING LINED.
SO I ADD THAT AMOUNT OF RIND
THAT WE PUT IN THERE.
FOR THE SEASONING...
THIS IS A... "PEPIN" CHARLOTTE.
I NEVER HAVE HAD ONE LIKE THIS.
I THINK IT'S GOING TO BE DELICIOUS.
WELL, WE...
THIS IS GOING TO BE GOOD.
YES, IT IS.
( laughter )
AND AS WE SAY
IN THE AMERICAN INSTITUTE OF WINE AND FOOD
WHAT WE WANT IS MODERATE...
MODERATION IN EVERYTHING.
SMALL HELPINGS.
SO YOU DON'T HAVE TO HAVE A GREAT BIG...
BUT AS WE SAY IN FRANCE
WE HAVE TO BE CAREFUL ABOUT MODERATION
SO YOU HAVE TO BE MODERATE
IN YOUR MODERATION.
( laughter )
WELL, I THINK IF YOU FOLLOW THAT
AND ALSO A GREAT VARIETY OF THE FOOD.
I REMEMBER THERE WAS SOME NUTTY WOMAN WHO DECIDED--
UNFORTUNATELY, THEY'RE MOSTLY WOMEN
I'M SORRY TO SAY FOR MY OWN SEX.
I DIDN'T SAY IT.
NO.
( laughter )
BUT SHE HAD FRESH TUNA FISH
FOR LUNCH AND FOR DINNER
AND THEN SHE BROKE OUT EVENTUALLY IN...
WAS IT LEAD POISONING OR MERCURY POISON?
BECAUSE ANYONE WHO DOES SOMETHING LIKE THAT
THAT COULD HAPPEN IF YOU ATE THAT MUCH BROCCOLI.
( laughter )
THERE.
THAT LOOKS GREAT.
THAT'S ALL LINED.
YOU SEE HOW THAT LOOKS.
AND YOU HAVE TO BE EVENED UP.
NOW, WE'RE READY FOR YOU, JACQUES.
SEE, IT'S SIZZLING NOW...
AND YOU CAN HEAR IT SIZZLING.
THE NATURAL JUICE OF THE APPLE COMES OUT
AND YOU WANT TO EVAPORATE THAT...
IT KIND OF CARAMELIZES.
IT START CARAMELIZING A LITTLE BIT.
SO THIS...
I THINK IT'S VERY IMPORTANT HERE
TO WATCH THAT IT REALLY HAS CARAMELIZED
IN ALL OF THE SAUCES THAT BECOME REALLY SYRUPY.
YOU CAN SEE THE PIECES HERE OF CARAMELIZATION.
BUT CAN YOU SEE THE COLOR IN THAT?
OKAY, SO WE PUT A LITTLE BIT OF THAT IN THERE.
WE PROBABLY ARE GOING TO HAVE
TOO MUCH APPLE HERE.
IT'S MUCH BETTER TO HAVE TOO MUCH.
IT WOULD BE GOOD WITH... ALSO WITH PISTACHIO
YEAH...
BUT WE ALREADY PUT PISTACHIO IN THE...
WE DON'T WANT IT IN EVERYTHING.
OKAY, SO WE WON'T PUT PISTACHIO
BUT PISTACHIO WOULD BE GOOD IN THERE.
YES, IT WOULD.
( scattered laughter )
I THINK WE USED ALL THE PISTACHIO WE HAD ANYWAY.
WE DID?
THAT WAS AN EMPTY DREAM.
OKAY, AS YOU CAN SEE HERE
IT'S PRETTY CARAMELIZED
AND NOW WITH THE JAM...
THE JAM IS USED A LITTLE BIT
EVEN AS A THICKENING AGENT.
MM-HMM, MM-HMM.
FOR THIS I DON'T REALLY NEED THAT MUCH.
I THINK THAT'S GOING TO FILL THAT UP.
WHAT DO YOU THINK?
OH, WE'LL SEE.
DO YOU WANT TO... AT SOME POINT...
DO YOU WANT TO PUT
A LITTLE BIT IN THE MIDDLE?
PUT A LITTLE BIT OF...
THIS WILL ALSO HELP GIVE IT
A LITTLE BODY
AS WELL AS NICE FLAVOR.
YOU KNOW WHAT?
WE NEED ALL OF THIS.
YEAH, WE DO.
I MAY EVEN NEED...
WE MAY NEED SOME OF THE OTHER
BECAUSE IT WILL SINK DOWN.
QUITE A LOT, YOU KNOW.
THAT AMOUNT...
THAT APPLE CHARLOTTE HERE COULD SERVE...
HOW MANY PEOPLE DO YOU THINK?
OH, TEN, I SHOULD THINK.
IT'S VERY RICH.
YOU JUST HAVE SMALL HELPINGS OF IT.
YES.
( scattered laughter )
SO...
I'M PUTTING A LITTLE MORE APPLE ON TOP HERE.
IT HAS TO HUMP UP ON TOP.
YES, IT HAS TO.
BUT YOU KNOW WHAT I DO?
AT THE END, I TRIM THIS BEFORE I UNMOLD IT
SO I'M SURE IT'S LEVEL.
BUT LOOK AT THAT HERE.
I'M PUTTING, LIKE, FOUR QUART OF APPLE ON THERE.
THAT'S A LOT OF APPLE.
GOOD.
PERFECT.
OKAY, SO YOU WANT TO PUT BREAD ON TOP?
DO YOU THINK WE SHOULD?
A LITTLE BIT.
I ALREADY PUT THE TRIMMING.
YOU THINK YOU NEED THE BUTTER?
OH, OH, YES.
( laughter )
OKAY.
AND THAT GOES NOW INTO THE OVEN.
I HAVE... A COOKIE SHEET HERE.
WE PUT IT ON TOP OF THIS, RIGHT?
OH, PUT THE COOKIE SHEET UNDERNEATH IT.
UNDERNEATH?
WHAT FOR?
SO THAT IF THE DRIPS COME DOWN...
THEY FALL IN THERE.
I THINK YOU HAVE A DIFFERENT HEAT BUSINESS
IF YOU HAVE IT ON A PAN.
SO YOU PUT IT UNDER THE WIRE RACK
SO IF THE JUICE FALL
IT MESS UP YOUR WIRE RACK
AND FALL ON THE TRAY UNDERNEATH.
GOOD IDEA.
NOW, JULIA, THIS IS THE STRAINED APRICOT
AND WHAT YOU WANT TO HAVE--
THE BEST POSSIBLE APRICOT PRESERVE
MAKE THE BEST POSSIBLE...
YOU KNOW, IN PASTRY OFTEN PEOPLE BUY GLAZE
AND IT HAS A LOT OF GELATIN IN IT
AND YOU HAVE TO GET IT HOT
OTHERWISE THERE IS A LOT OF GELATIN.
WHEN IT'S HOT, YOU PUT IT ON TOP OF YOUR TART
AND IT STAY THERE FOR YEARS.
YOU CAN LIFT IT UP LIKE A BLANKET.
SO YOU PUT IT ON COLD?
NOW, WHAT I ALWAYS DO IS...
MY OLD CHEF IN PARIS, MONSIEUR GRIGNARD
HE WOULD ALWAYS BOIL THIS DOWN
WITH A LITTLE RUM AND SUGAR
AND WAIT UNTIL IT MADE THE THREADS...
TO THE FILLING.
AND THEN YOU WERE SURE IT WOULD STICK ON
BUT YOU DON'T DO THAT.
NO-- YOU WANT SOME RUM?
OH, WE'LL SEE IF IT STICKS, OKAY?
OH, YES.
RUM?
SO A BIT OF RUM-- DARK RUM-- TO DILUTE IT
AND THAT WE WILL SERVE AS A SAUCE...
YOU'RE NOT GOING TO PAINT THE TOP.
I ALWAYS PAINT THE TOP WITH APRICOT GLAZE.
A LITTLE BIT-- WE'LL SERVE IT AS A SAUCE.
SERVE THE WHOLE THING PAINTED SO IT GLITTERS.
FINE, WE'LL PAINT IT.
( laughter )
LET'S BOIL SOME OF THAT DOWN.
YOU THINK IT SHOULD BOIL DOWN?
YOU THINK IT'S GOING TO STICK OTHERWISE?
OH, LET'S SEE WHAT IT WILL DO IF WE...
THAT WOULD BE ALL RIGHT.
YES, THAT'S A NICE TOPPING.
THEN THE WHOLE THING
IS GOING TO BE PAINTED WITH THIS.
OKAY-- YOU WANT MORE RUM?
I THINK IT NEEDS A LITTLE MORE.
A LITTLE MORE.
( laughter )
LIKE THIS, OKAY.
WELL, THIS WILL BE OKAY.
IF WE PAINT THE OUTSIDE
OF THE CHARLOTTE WITH THAT
IT'LL BE VERY PRETTY.
( laughter )
WHEN I WAS A KID THAT'S WHAT WE ATE
WHEN WE COME BACK FROM SCHOOL.
TARTINE DE CONFITURE.
NOW THE CHARLOTTE'S IN THE OVEN
WE'RE GOING TO TAKE A SHORT PAUSE
AND THEN WE'RE GOING TO COME BACK
AND COOK UP THAT TRENDY FISH IN A POTATO CLOAK
AND THEN WE'RE GOING TO EAT EVERYTHING
THAT WE'VE JUST COOKED.
THAT'S GOING TO BE GREAT.
SO SEE YOU IN A FEW MINUTES.
I JUST WANT TO CHECK ON THIS CHARLOTTE.
THE TOP IS BEGINNING TO DARKEN
AND IT ISN'T REALLY DONE
UNTIL THE SIDES OF THE BREAD
HAVE GOTTEN DARK BROWN.
AND WHEN YOU COOK IT
YOU PRESS ON IT TO KEEP IT TIGHTENING IT TOGETHER.
HERE I'M LOOKING AT THE SIDE
TO SEE WHETHER IT BROWN.
HAS IT BROWNED?
YES.
IS IT BROWNED ENOUGH?
YES, IT'S PRETTY BROWN.
I THINK THAT-- I SHOULD SAY DONE.
YES, OKAY, SO IT'S DONE.
SO YOU HAVE TO LET IT SET AT LEAST CLOSE TO AN HOUR
BEFORE YOU UNMOLD IT.
IT SHOULD BE SERVED AT ROOM TEMPERATURE--
LUKEWARM ROOM TEMPERATURE
SO WE'RE GOING TO LET IT COOL
AND DURING THAT TIME WE'LL DO OUR FISH.
TELL US WHY YOU PUT THE TOWELS ON.
WELL, I PUT A WET TOWEL ON IT
TO KEEP IT GLISTENING
SO THAT IT'S NICE TO LOOK AT
AND ALSO TO PREVENT IT FROM DRYING.
FRESH FISH, YOU REALLY KNOW--
LOOK AT THE COLOR OF THAT FISH.
IT'S MOSTLY YOUR NOSE MORE THAN ANYTHING ELSE.
SO WE'RE GOING TO FILLET OUR FISH.
THERE IS MANY WAY OF FILLETING A FISH.
WHAT I DO, I CUT ON A BIAS UNDER THE GILL HERE
PUT MY KNIFE FLAT ON TOP OF THE CENTRAL BONE
AND JUST FOLLOW THE BONE... TO THE END.
BASICALLY THAT'S IT TO TAKE YOUR FILLET.
WHEN YOU DO THIS, AS YOU CAN SEE
THAT BONE IS ROUND HERE
SO SOMETIME WHEN YOU START FROM THE SIDE
YOU GET A LITTLE MORE MEAT
BECAUSE THE BONE IS ROUND HERE
THERE IS A LITTLE BIT OF MEAT
SO WHEN I DO THIS, I CUT IT THIS WAY
THEN AFTER I TAKE A SPOON
AND I SCRAPE OUT WHATEVER FISH THERE IS
ALWAYS CATCHING.
YOU'LL TURN THAT INTO A SALMON BURGER.
( laughter )
YOU DO SALMON BURGER OR YOU DO TARTAR
OR YOU DO A MOUSE WITH IT
AND IF YOU'RE REALLY BROKE
YOU GO TO THE FISHMONGER
ASK HIM FOR A COUPLE OF BONES
SCRAPE IT AND YOU HAVE FREE TARTAR.
SO WE HAVE A PIECE OF FISH HERE
AND NOW THE RIB CAGE IN THERE
YOU WANT TO REMOVE THE RIB CAGE.
AGAIN HERE I'M USING A VERY...
YOU'RE USING A WONDERFULLY SHARP KNIFE.
YES, YOU HAVE TO USE IT ALMOST FLAT.
SALMON IS VERY GOOD FISH
THAT PEOPLE TELL YOU TO EAT NOW
HIGH IN OMEGA-THREE--
YOU KNOW, THE FISH OIL
WHICH IS GOOD
SO NOW WHAT YOU WANT TO DO
IS TO REMOVE THOSE BONE THAT YOU HAVE THERE
THOSE BONE ARE GOING STRAIGHT DOWN.
THEY'RE ALWAYS IN THAT FAT PART.
THEY ARE FROM HERE TO THE OPENING.
THERE ARE 32 OF THOSE BONE
SO...
TWO, THREE...
ARE YOU COUNTING?
YEAH.
I KNEW YOU WOULD DO THAT.
WELL, YOU CAN SEE THEM ANYWAY-- CAN'T YOU--
AS THEY COME OUT.
IF YOU'RE DOING SMOKED SALMON
AND YOU HAVE IT HOME
YOU HAVE TO DO THE SAME THING.
WHEN I BUY A SMOKED SALMON
I START BY REMOVING ALL OF THOSE BONES
BECAUSE AFTER THEY HAVE BEEN REMOVED
THEN IT IS MUCH EASIER TO SLICE IT VERY THIN.
YOU CAN'T SLICE IT IF THEY'RE IN.
THERE MAY BE A COUPLE LEFT HERE, BUT...
YOU'D FEEL THEM IF THERE WERE.
SO YOU HAVE ALL THOSE TINY BONE.
NOW WE WANTED TO REMOVE THE SKIN ALSO
AND LIKEWISE TO REMOVE THE SKIN
YOU WANT TO PUT YOUR KNIFE FLAT
AND SCRAPE IT OUT
BUT IT'S TOO BIG
SO WHAT YOU DO, YOU START THIS WAY
AND HOLD THE END OF THE SKIN
AND MOVE IN A JIGSAW FASHION
THIS WAY, YOU SEE.
NOW, YOUR KNIFE IS NOT HORIZONTAL OR VERTICAL.
IT'S ABOUT 45-DEGREE ANGLE
AND YOU SCRAPE IT OUT, YOU KNOW.
THIS DARKER PART HERE-- DO YOU REMOVE THAT
OR DO YOU KEEP IT ON?
THE DARKER PART HERE
IS ACTUALLY FAT UNDER THE SKIN
WHICH KEEP THE ANIMAL HOT IN THE COLD WATER
BUT THAT TEND TO TURN BLACK WHEN IT COOKS.
IT'S STRONGER IN TASTE AND I REMOVE IT.
NOW, PEOPLE WILL TELL YOU
THE FATTY TISSUE IS WHERE YOU HAVE
MOST OF THE OMEGA-THREE CONGREGATING
AND IT'S TRUE...
WE'RE NOT EATING SALMON AS MEDICINE.
WELL, YES, BUT ALSO ANOTHER PROBLEM IS
THAT MOST OF THE POLLUTANTS
ARE IN THE FATTY TISSUE
SO IT'S A NO-WIN SITUATION.
YOU KNOW YOU CAN DIE IN GOOD HEALTH.
( laughter )
INTERESTING, WHEN WE WERE IN NORWAY
THE NORWEGIANS KEEP THAT FATTY...
OH, YES.
THE, THE...
THE JAPANESE ALSO, YOU KNOW, IS PRIZE.
ANOTHER THING, I DO--
ONE RECIPE WHERE I USE THE SKIN
PUT IT IN THE OVEN LIKE CRACKLING
AND I CUT IT TO SERVE
WITH A TYPE OF NORI DISH THAT I DO.
SO WHAT TYPE OF STEAK
DO YOU WANT ME TO CUT FOR YOU?
FOR WHAT WE'RE GOING TO DO
WE HAVE TO HAVE IT QUITE THIN.
WE WANT ALL OF THE PIECES
ABOUT AS THIN AS THAT.
OH, YES, OKAY.
LONG LIKE THIS?
HOW ABOUT A LITTLE LONGER?
I THINK CUT ALONG HERE.
YOU WANT IT LONGER?
UP TO HERE?
NO.
UP TO HERE, OKAY.
THAT'LL BE NICE.
THIS IS ONE MAIN COURSE SERVING.
AND A PIECE LIKE THIS?
THOSE TWO CAN BE BUTTERFLIED.
AND THOSE ARE THE TWO WE'LL USE.
I THINK THAT LOOKS PRETTY NICE.
A PIECE LIKE THAT WOULD BE ABOUT
BETWEEN FIVE AND SIX OUNCES.
THAT'S ABOUT RIGHT.
IN THE NEW NUTRITION, SMALL HELPINGS...
FIVE OR SIX OUNCES OF PROTEIN
OF A FISH OR MEAT IS ENOUGH
SO WE'LL JUST USE THOSE TWO.
SO THOSE TWO PIECES ARE BEAUTIFUL THERE.
SO I PUT THAT ON THE SIDE.
AND YOU'RE GOING TO START ON THE POTATO?
IF YOU CAN HAND THEM TO ME.
YES, WE HAVE LARGE IDAHO POTATOES.
I FIRST SAW THIS
WHEN WE DID A PIECE ON GOOD MORNING AMERICA
WITH DANIEL BOUHEARD OF NEW YORK
AND I THINK HE DID FILLET OF SOLE
IN A KIND OF POTATO CRUST.
AND YOU OUGHT TO BE ABLE TO FOLD THE POTATOES
UP OVER THE FILLET
SO YOU HAVE TO HAVE THE POTATOES VERY, VERY THIN
SO YOU CAN ALMOST SEE THROUGH THEM.
THIS IS THIS FRENCH MANDOLIN--
A VERY WELL-KNOWN PIECE OF THING.
JUST ONE OF THESE THINGS COSTS $260 NOW.
YES.
IT DOES A BEAUTIFUL JOB
BUT DID YOU WANT TO PAY THAT MUCH
OR DO YOU WANT TO BUY
ONE OF THESE LITTLE THINGS--
A CHINESE OR JAPANESE ONE
THAT ARE ABOUT $9 OR $10?
YEAH, $19.
BUT YOU CAN DO A LOT OF THING WITH THAT.
BUT DO YOU THINK IT'S $260 WORTH?
YES.
LET'S SEE HOW THIN IT IS.
I CAN HAVE IT AS THIN AS YOU WANT.
YEAH, BUT DO YOU WANT TO PAY THAT MUCH MONEY?
OKAY.
SO THIS LITTLE THING WORKS BEAUTIFULLY.
I HAVE TO ADJUST IT.
THE ONLY TROUBLE IS
IT SAYS WATCH YOUR FINGERS ON IT
AND IT'S VERY TRUE
BECAUSE IT'S VERY EASY TO SLICE THEM.
WHAT YOU CAN DO ALSO IN THOSE WITH THAT FISH
IS CUT A STRAW POTATO LIKE THIS
AND THE STRAW POTATO LIKE THERE
AND COVER THE FISH WITH THAT
TO MAKE A CRUST ON EACH SIDE
INSTEAD OF THE SLICE.
IT'S DONE BOTH WAYS.
LET'S DO ONE EACH WAY.
OKAY.
AS YOU'LL NOTICE...
( laughter )
WE DON'T HAVE ANY RECIPES HERE.
YOU DON'T NEED RECIPES
BECAUSE WHAT YOU HAVE
YOU HAVE THE PRINCIPLES OF THE COOKING
AND IF ANYONE IS SO STUPID
THEY CAN'T DO SOMETHING LIKE THIS
WITHOUT A RECIPE
THEY'RE NEVER GOING TO
BE ABLE TO COOK AT ALL, SO...
( laughter )
YOU KNOW, IF YOU DON'T HAVE THIS
YOU CAN USE A VEGETABLE PEELER.
AND LOOK AT THAT.
THAT'S AWFULLY THIN, JACQUES.
YOU MEAN THAT'S TOO THIN NOW?
WELL, THAT'S PRETTY NICE, I MUST SAY.
I'LL ADMIT THAT.
WITH THE VEGETABLE PEELER.
THAT COSTS ABOUT $1.75.
THAT'S RIGHT.
( laughter and applause )
DO YOU WANT TO PUT SOME...
I'LL PUT ONE ONNOW
WITH A LITTLE BIT OF...
NOW, THIS IS ABOUT RIGHT.
THIS IS GOOD?
YEAH, THAT'S GOOD.
JUST BE CAREFUL
YOU DON'T GET IT IN YOUR FINGERS.
SOMEBODY SAID, "PUT YOUR FINGERNAILS
IN THE POTATO."
( laughter )
I HAVE VERY SHORT FINGERNAILS, SO...
DO YOU THINK WE HAVE ENOUGH
TO WRAP THE FISH IN?
UH... WELL, OKAY, YOU WANT TO DO THIS ONE
WITH THE SLICED POTATO?
YEAH, AND YOU DO THAT ONE WITHOUT IT.
OKAY, AND SO WE'LL PUT A BIT
OF SALT AND PEPPER ON TOP.
AND A LITTLE BIT OF DILL.
YOU WANT TO PUT SOME DILL?
MAYBE I'LL START YOU A SKILLET...
ANOTHER THING, WITH THE POTATOES ALSO
SALTING SOFTENS THEM.
DID YOU WANT ME TO FIRM THIS ON...
ON THE SPATULA?
YOU'RE GOING TO DO IT ON A SPATULA?
WELL, ARE YOU GOING TO?
YOU DON'T NEED TO.
NO, NO, I DON'T CARE.
ARE YOU PUTTING BUTTER ON IT?
YES.
DO YOU LIKE A FAT OR THIN PASTRY?
OH, I'LL BUTTER BOTH OF OUR SPATULAS.
THIS IS FOR EASY SLICING.
NOW, THIS AGAIN
YOU WOULDN'T SERVE ANY OF THESE DISHES TOGETHER.
I MEAN, IF YOU HAD
A NICE, BUTTERY CHARLOTTE
YOU WOULDN'T HAVE THIS NICE, BUTTERY FISH DISH.
YOU WANT DILL WITH YOURS, RIGHT?
YEAH, I THINK SO.
OKAY, I THINK WITH MINE I'LL PUT THYME.
NOW, I'VE GOT THESE...
YOU KNOW, FRESH THYME LIKE THAT
THE LITTLE LEAVES OF THYME--
THE THING I LIKE WITH THE POTATO AND...
SO YOU CAN DO THAT TYPE OF VARIATION.
OF COURSE, AS I SAY...
HERE, I HAVEN'T PUT ANY BUTTER ON MINE.
YOU WILL REGRET IT, JACQUES.
( laughter )
I'M GOING TO USE SOME OF YOUR POTATOES.
THIS IS KIND OF A DISH
THAT'S CALLED "INTENSIVE CARE."
IS THAT ALL RIGHT?
YEAH.
OKAY... OOP!
IT IS COOKED, IT IS HOT.
BOY, IT'S GETTING HOT NOW.
( laughter and applause )
OKAY.
VOILA, MONSIEUR.
OH, YOU MEAN I HAVE TO SLIDE IT IN?
YEP, YOU DO.
OKAY.
I DON'T KNOW WHAT I DID UNDERNEATH.
MAYBE I MESSED UP A PIECE, BUT...
NO, NO, IT WON'T SHOW.
WE'LL SHOW THE SIDE WHICH LOOK THE BEST.
THE REASON WE'RE...
THIS ONE BASICALLY IS...
THAT'S REALLY EASIER, I THINK.
...COOKED ENOUGH.
IT'S COOKED ENOUGH THAT SIDE.
JUST SAUTEING LIKE THIS
GIVE YOU A LITTLE BIT OF A CRUST.
BUT YOU KNOW, THE REASON
THAT YOU DON'T USE A THICK PIECE IS
BECAUSE THEN THE POTATOES GET BURNED.
RIGHT, UNLESS...
SO THAT'S WHY WE MADE IT REALLY THIN.
BUT YOU DON'T LIKE YOUR SALMON RARE, RIGHT?
NO, BUT I THINK IT CAN BE EATEN RARE.
YES, SOME PEOPLE LIKE IT VERY RARE.
I LIKE IT JUST DONE.
YOU LIKE IT...?
JUST A POINT.
JUST A POINT, YEAH, RIGHT.
OKAY, SO WHAT WE WANT TO DO...
DO WE WANT TO DO A SAUCE?
WE ARE GOING TO DO A LITTLE...
WITH A BIT OF SHALLOTS?
YEAH, I'LL CUT YOU UP A SHALLOT.
OKAY.
THEN WITH SOME TOMATO.
SOME TOMATO?
NO GARLIC THIS TIME.
NOW, BASICALLY HERE, UH...
THIS ONE...
I WOULD TURN IT, TOO.
YOU CAN SEE IT'S BEAUTIFUL ALSO.
THIS I WOULD PROBABLY, FOR ME, TAKE IT OUT NOW.
THE SALMON IS STILL A BIT UNDERDONE
BUT BY THE TIME
IT STAY ON ITS OWN RESIDUAL HEAT
IS GOING TO FINISH COOKING, YOU KNOW?
SO I WOULD LEAVE IT ON THE SIDE.
DON'T COVER IT
OTHERWISE THE POTATO ARE GOING TO GET SOGGY.
SO HERE WE CAN COOK THIS ONE A LITTLE LONGER.
YOU WANT A BIT OF OLIVE OIL IN THIS?
NO, I'M JUST GOING TO USE CLARIFIED BUTTER.
OKAY.
SO WE HAVE SOME SHALLOTS.
WOULD YOU LIKE A LITTLE BIT OF THAT PORT WINE?
IT'S VERY GOOD.
I THOUGHT YOU WERE GOING TO USE THAT
WITH THE TURKEY.
I TASTED IT DURING THE BREAK.
OH.
( laughter )
THANK YOU.
IT IS EXCELLENT.
( laughter and applause )
SKOL.
PEOPLE ALWAYS ASK ME, "DO YOU COOK WITH WINE?"
YES.
( laughter )
OKAY, WE HAVE THIS ON THE SIDE.
MAYBE I'LL PUT THIS ONE HERE AGAIN.
I'LL SHUT THAT ONE OFF.
AND WE JUST WANT TO SAUTE
SOME SHALLOT, FRESH TOMATO
MAYBE A BIT OF DILL
OR FRESH THYME IN IT, OR BASIL.
WELL, WHY DON'T WE GO ON WITH THE DILL?
WITH THE DILL?
BECAUSE THAT'S WHAT YOU START OFF WITH.
SO THAT WILL BE TERRIFIC.
YOU CAN SERVE THAT
WITHOUT A SAUCE ALSO, RIGHT?
WELL, I THINK THAT IT'S SO RICH WITH BUTTER
I DON'T THINK YOU NEED ANYTHING
BUT SOMETHING LIKE A LITTLE TOMATO
BECAUSE IT'S JUST OVERKILL.
REMEMBER, IF YOU HAD THIS...
THIS IS THE FIRST TIME I HEAR YOU SAY THAT.
( laughter )
YOU KNOW WHAT I WOULD LIKE WITH THAT?
A LITTLE BIT OF GARLIC.
CAN WE PUT A BIT OF GARLIC?
WE'VE GOT GARLIC IN EVERYTHING.
IT'S OVERKILL WITH GARLIC.
THERE IS NO GARLIC IN IT.
BUT I WON'T CHOP IT, I'LL SLICE IT VERY THIN.
OKAY.
YOU'RE A REAL GARLIC FREAK...
I LOVE GARLIC.
IF I EVER SAW ONE.
( laughter )
GARLIC IS GOOD FOR...
FOR EVERYTHING, YOU KNOW?
GOOD FOR CHOLESTEROL, GOOD FOR VAMPIRE...
AND AS LONG AS EVERYONE EATS IT, IT'S FINE.
NO, IF WE COOK IT...
DO YOU WANT TO PUT A LITTLE BIT OF SALT IN?
MM-HMM... A LITTLE PEPPER.
IS THAT YOURS, OR MINE?
THAT'S MINE.
THIS IS YOURS THERE.
I LIKE THE TOMATO
LIKE THAT ONE THERE-- UNDERCOOKED.
YOU KNOW?
TO HAVE A TASTE OF FRESH TOMATO.
I DON'T LIKE LONG-COOKING TOMATO.
I WAS THINKING OF PUTTING THE FISH ON
AND THE SAUCE AROUND--
DO YOU WANT THE LITTLE DILL IN THERE?
YES, BECAUSE I LIKE TO PUT THE SAUCE FIRST
BECAUSE I THINK IT'S ALWAYS EASIER TO ARRANGE
BECAUSE I ALWAYS PUT IT IN THE MIDDLE
THEN WITH THE BOWL OF THE...
YEAH, THAT'S EASIER.
YOU SPREAD IT AROUND A LITTLE BIT LIKE THAT.
THAT'S GOING TO BE VERY NICE, I THINK.
OKAY.
HOW MUCH DO YOU THINK THAT WOULD GO FOR
IN THE RESTAURANT?
A PIECE OF...
PROBABLY $18 AT THE FOUR SEASONS.
WHAT DO YOU THINK?
IT'S SOMETHING LIKE THIS, YES.
SO I'LL HAVE THAT PIECE...
THAT PIECE HERE.
AND THAT PIECE...
RINGED WITH DILL.
WOW, LOOK AT THIS ONE.
YOU WANT IT VERY CRUSTY LIKE THIS?
THAT LOOKS LOVELY.
IF IT'S TOO CRUSTY
THE OTHER SIDE IS LESS CRUSTY.
I THINK THIS LOOKS LOVELY.
YEAH, I LIKE IT CRUSTY LIKE THAT, TOO.
THAT'S BEAUTIFUL.
OKAY, SO ONE WAY OR THE OTHER
IT DOES WORK PRETTY WELL.
MM-HMM...
I THINK IT SHOULD HAVE
MORE LITTLE BITS OF DILL AROUND.
I THINK IT'S PLENTY DILL.
( laughter )
THERE...
THERE WE ARE.
OKAY.
THAT LOOKS VERY NICE, IF YOU CAN SEE THAT.
( applause )
SHOULD I REMOVE THE TURKEY FROM THE OVEN
TO DO THE SAUCE NOW?
AND WE CAN LOOK AT THE TEMPERATURE
OF THE TURKEY.
OKAY, SO...
I PUT A LITTLE PIECE OF ALUMINUM FOIL ON TOP
BECAUSE IT WAS GETTING TOO...
WAY TOO...
SHALL I PUT IT ON THE STOVE HERE?
MM.
IT WAS GETTING TOO...
SMELLS WONDERFUL.
SO...
SHALL WE TAKE THE INTERNAL TEMPERATURE OF IT?
IT WOULD PROBABLY BE WISE.
IT'LL ALWAYS GO UP TEN DEGREES AFTERWARDS.
IT GOES TEN DEGREE AFTER.
I HAVE ANOTHER THERMOMETER HERE.
DO YOU BELIEVE IN THOSE TURKEY
THAT, YOU KNOW, HAVE THAT THING
WHICH POP OUT WHEN YOU...
NO.
I...
I HAVE...
I DON'T TRUST THEM.
MY MOTHER... MY MOTHER CAME HERE FROM FRANCE--
SHE SAW THAT THING
POPPING OUT OF THE TURKEY.
GOT A BIG SHOCK.
WHAT DOES IT SAY NOW?
IT'S... YOU GET YOUR GLASSES?
I DO.
IT'S ABOUT 165...
THAT'S DONE BECAUSE IT'LL GO UP
ANOTHER TEN DEGREES AS IT SITS.
YEAH, AND THIS ONE READ ONE...
UH...
OH, THAT WAS UPSIDE DOWN.
165 ALSO IT WAS HERE WHEN I TOOK IT OUT.
YEAH, THAT'S JUST PERFECT.
SO THAT'S GOOD.
YEAH, WE USED TO GO INSIDE
AND TOUCH IT HERE, BUT...
SO AT THAT POINT
WHAT WE WANT TO DO...
AND THAT SHOULD SIT AT LEAST HALF AN HOUR
UNTIL YOU CARVE IT.
YES, A LITTLE BIT, BUT...
LET THE JUICES RETREAT BACK IN.
WE PUT IT ON TOP HERE.
THAT LOOKS LOVELY.
AND WHAT WE WANT TO DO IS
TO GET RID OF THE FAT.
I'LL TAKE THE STRINGS OFF.
ONE WAY OR THE OTHER
WHAT YOU WANT TO DO IS TO COOK IT
SO THAT ALL THE JUICE CRYSTALLIZE IN THE BOTTOM
AND THE FAT BREAK DOWN TO THE TOP.
AT THAT POINT...
OR YOU CARAMELIZE.
...YOU CAN REMOVE, AS I HAVE DONE HERE
REMOVE THE FAT AND DEGLAZE IT
WITH A LITTLE BIT OF WHITE WINE
OR WHATEVER, YOU KNOW.
WHAT SHALL WE DEGLAZE IT WITH?
I HAVE SOME CHICKEN STOCK, YOU KNOW.
WE HAVE SOME NICE STOCK, YES.
DO YOU WANT A BIT OF WHITE WINE?
I THOUGHT YOU WERE GOING TO USE
SOME OF THAT MADEIRA.
OH, YOU WANT SOME OF THAT PORT WINE?
YEAH, WHY NOT?
SOUNDS GOOD.
OKAY, A LITTLE BIT
OF THE PORT WINE HERE--
ONE TABLESPOON.
( laughter )
AND A BIT OF CHICKEN STOCK.
THAT I HAVE HERE
AND WE'LL HAVE A NATURAL JUICE--
ENOUGH TO MELT ALL THOSE SOLIDIFIED JUICE
AND THEN STRAIN IT
AND THAT WILL BE A NATURAL GRAVY.
TASTES GOOD.
SO NOW WHAT...
AND THIS SHOULD REST FOR A BIT.
LOOKS PRETTY RESTED TO ME.
( laughter )
UH... YEAH, WE PUT IT INTO THE OVEN
WE SHUT OFF THE OVEN.
SO SHALL WE LET IT REST
AND SHALL WE GO ON
TO FINISH THE OSSO BUCCO?
NOW, I HAVE TO STRAIN THIS, SO I NEED A STRAINER.
YOU WANT TO BE SURE
THAT ALL OF THOSE JUICE ARE MELTED, YOU KNOW--
ALL OF THOSE CRYSTALLIZED JUICE.
WHAT GLUE TO THE BOTTOM OF YOUR PAN IS GLAZE
AND THE PROCESS OF DEGLAZING IS
TO ADD LIQUID TO THOSE SOLIDIFIED JUICE
AND CREATE A SAUCE.
AND THIS IS WHERE THE QUALITY OF THE EQUIPMENT
BECOME IMPORTANT ALSO.
IF YOU HAVE A THICK, HEAVY ALUMINUM LIKE THIS
THEN YOU'RE GOING TO HAVE CRYSTALLIZATION.
COPPER WILL DO THAT, TOO.
IF YOU HAVE STAINLESS STEEL
THEN THE HEAT GO THERE
AND YOU HAVE A BLACK SPOT HERE.
IT BURN; YOU HAVE NO DIFFUSION.
STAINLESS STEEL IS VERY GOOD
WHEN YOU HAVE WET COOKING--
IF YOU POACH FISH WITH WHITE WINE
OR IF YOU BOIL WATER FOR SPAGHETTI
OR IF YOU DO ANY OF THAT STUFF.
BUT HERE I'M GOING TO HAVE
A VERY GOOD, NATURAL GRAVY.
I THINK THIS IS ONE OF THE GREAT SECRETS
OF FRENCH COOKING IS ALL THE CARE
THAT'S TAKEN OF DEGLAZING THINGS
AND OF SAVING EVERY POSSIBLE BIT OF JUICE.
UH-HUH.
GOOD...
DID YOU TASTE IT?
NOT YET.
YOU WANT THAT IN IT TOO, OR NOT?
NO.
THAT'LL GET IT MUDDY.
OKAY, SO THIS WE FINISH HERE.
AND WE CAN TASTE...
SEE, I HAVE A NICE, DARK SAUCE HERE.
IT'S VERY RICH.
OH, DELICIOUS.
WE'LL LET OUR FRIENDS CLEAN UP
AND THEN WE'LL BE RIGHT BACK
WITH THE GRAND FINALE
AND AFTER THAT, WE'LL EAT EVERYTHING.
GOOD.
GOOD.
THANK YOU.
( applause )
( applause )
READY FOR THE GRAND FINALE, STARTING WITH THE TURKEY.
THE TURKEY, RIGHT.
OKAY.
WELL, IT'S BEEN RESTING FOR QUITE AWHILE, AND, UH...
GEE, A PRETTY... BIG TURKEY.
HE'S GOING TO SHOW HOW WE SERVE IT.
IT'S SO EASY TO SERVE WHEN IT'S BONED THIS WAY.
YES, I MEAN, I'M GOING TO CUT IT
JUST TO SHOW YOU, YOU KNOW, THE CENTER OF IT.
I MEAN, THE TURKEY, THE WAY IT LOOKS.
CAN YOU SEE THAT IN THE CLOSEUP?
( applause )
AND ONE SLICE...
DO YOU THINK I COULD JUST CUT
A SLICE TO SHOW...
YOU CANNOT CUT IT TOO THICK, OF COURSE
SO YOU HAVE TO HOLD IT
BECAUSE IT'S QUITE LARGE, YOU KNOW.
BUT LOOK.
THAT'S LOVELY.
LOOK AT THOSE LITTLE GREEN NUTS.
I DON'T SEE YOUR PARSLEY THERE, JACQUES.
WELL, THE PARSLEY IS HERE.
( laughter )
IF YOU WANT, IF YOU THINK IT'S TOO BIG
YOU CAN CUT IT THICKER
AND THEN AFTER, YOU CUT YOUR SLICE IN TWO.
SOMETIMES IT'S EASIER TO DO THAT.
OF COURSE, IF YOU SERVE THAT AS A COLD GALANTINE
THEN YOU HAVE NO PROBLEM AT ALL.
AND YOU CAN CUT THE WHOLE THING LENGTHWISE.
SHALL WE CUT THAT ONE PIECE LENGTHWISE?
YOU WANT TO CUT IT LENGTHWISE?
OKAY.
AND THEN AFTER, OF COURSE
YOU WOULD WANT TO CUT IT INTO SLICES THIS WAY.
BUT THEN, WE WANT TO GARNISH THAT
WITH A LITTLE BIT OF WATERCRESS
ESPECIALLY HERE, YOU KNOW
TO HIDE THE BOTTOM HERE
SOME TOMATO AND PARTICULARLY
THE BEAUTIFUL DARK BROWN SAUCE, YOU KNOW
THAT WE HAVE AROUND.
OH, THE NATURAL...
I LOVE ALSO THE WATERCRESS OR THE SALAD
INSTEAD OF HAVING A DRESSING--
JUST SERVING IT
WITH THE DARK SAUCE LIKE THIS.
AND HOW WOULD YOU SERVE THAT?
OH, THIS?
YES.
I LIKE TO PUT A BIT OF THE SAUCE AROUND
AND A BIT ON TOP
BUT NOT COVERING THE WHOLE MEAT
SO YOU SEE A LITTLE BIT OF THE MEAT UNCOVERED--
YOU KNOW, A DASH OF WATERCRESS
AND WE COULD EVEN GARNISH IT
WITH A COUPLE OF THOSE BEAUTIFUL RED TOMATO.
YOU THINK CUTTING THEM IN HALF IS A NICE IDEA?
CUTTING WHAT IN HALF?
THE...
THESE THINGS.
THE TOMATO?
OH, I THINK THEY'RE SO HARD TO EAT
WHEN THEY'RE WHOLE.
THEY POP IN YOUR MOUTH.
YEAH, DON'T WANT THAT.
BUT WE CAN GARNISH THEM
AROUND THIS HERE.
IN A RESTAURANT, OF COURSE
YOU GIVE THAT TO THE MAITRE D'
SO THAT'S HIS PROBLEM ANYWAY, SO...
( laughter )
NOW, WE DO THAT.
ANYWAY, THAT WOULD BE
A KIND OF VERY BOURGEOIS TYPE OF SUNDAY MEAL
WITH A BIG FAMILY, YOU KNOW?
( applause )
STUFFED TURKEY.
MAYBE HERE.
( applause )
AND NOW, SHALL WE DO THE...
NOW THE OSSO BUCCO.
THE OSSO BUCCO.
I'LL TAKE THE RICE.
SO WE HAVE A WHITE RICE HERE.
YOU WANT ME TO PUT
A LITTLE BIT OF CHIVE IN THE RICE
TO GIVE YOU SOME COLOR?
WHY DON'T YOU SEE HOW THE TASTE OF THE SAUCE IS
AND I'LL CHOP THAT UP WHILE YOU'RE DOING THAT.
OH, HERE IT IS.
THERE, THAT'S GOOD.
THIS IS TERRIBLY IMPORTANT, I THINK--
THE TASTING OF THE SAUCE AFTERWARDS.
IT'S NICE...
AND REDDISH
WITH A NICE TASTE OF THE ORANGE
THAT WE DID FOR THE...
THEN IF IT ISN'T STRONG ENOUGH
JUST BOIL IT DOWN
BECAUSE IT'S TERRIBLY IMPORTANT
THAT IT BE ABSOLUTELY DELICIOUS.
TO CONCENTRATE THE JUICE.
SO THE RICE...
AGAIN, I LIKE TO PUT THE RICE FIRST
BECAUSE YOU HAVE TO WORRY...
ARRANGE YOUR RICE THIS WAY
THEN YOU SPREAD IT OUT FROM THE CENTER
JUST TO DO A LITTLE BORDER...
OF YOUR RICE.
AND THEN WE CAN START ARRANGING
THOSE, UH... LARGE, UH...
MM!
OSSO BUCCO HERE, AS YOU CAN SEE.
AND THAT COOKED ABOUT TWO HOURS, DIDN'T IT?
YES.
BUT IF YOU'RE NOT SURE
IT SHOULD BE JUST TENDER TO THE KNIFE.
CUT A LITTLE PIECE OFF AND EAT IT
TO MAKE SURE THAT IT'S TENDER ENOUGH.
I HAVE FOUR HERE; MAYBE THAT'S ENOUGH?
YEAH.
TO SERVE IT THIS WAY.
AND WE WANT TO PUT SOME OF THE SAUCE ON TOP NOW?
MM-HMM.
THAT LOOKS LOVELY.
OUR BEAUTIFUL SAUCE, AND WE PUT THE CHIVES, UH...
THEN IF YOU WANT
WHICH I DON'T KNOW WHETHER WE DO OR NOT
IS WHAT THEY...
IS IT A GREMOLADA OR SOMETHING?
OH, I FORGOT THIS.
IF YOU CHOP UP THE ORANGE AND LEMON PEEL
AND THE PARSLEY.
YES, WE...
BUT WE COULD USE THIS ONE INSTEAD.
I THINK IT'S PRETTY THE WAY IT IS.
WE DON'T NEED THE GREMOLADA.
WELL, WE FORGOT IT, SO...
WELL, WE COULD DO IT
BUT I DON'T THINK IT NEEDS IT.
WE CAN SERVE AN INDIVIDUAL PORTION.
CAN YOU SEE HOW THAT LOOKS THERE?
REALLY, IT'S LOVELY, I THINK.
( applause )
THAT'S A GOOD IDEA.
( applause )
REMEMBER, WE ALREADY PUT ORANGE AND... AND LEMON RIND
INTO THE COOKING PROCESS, BUT VERY OFTEN AT THE END
WHAT YOU DO IS TO GRATE THAT VERY FINE
MIX IT WITH SOME PARSLEY
EVEN A BIT OF FRESH TOMATO, IF YOU WANT
AND PUT THAT AT THE END, YOU KNOW.
HERE IS OUR...
THIS ONE HERE.
I THINK THE SAUCE IS LOVELY, YOU KNOW?
AND THIS ONE IS NICE BECAUSE IT HAS THE...
THE...
THE MARROW, YOU KNOW, IN IT.
SO IT IS EXPENSIVE.
YOU DO THAT FOR A VERY DEAR FRIEND
BECAUSE IT COSTS A SMALL FORTUNE.
BUT IT IS...
BUT I'LL DO IT FOR YOU ANYTIME.
OKAY.
NOW...
WE HAVE...
NOW WE HAVE...
WE HAVE THE CHARLOTTE.
THE CHARLOTTE... YOU KNOW, WE HAVE
A BIT OF A PROBLEM HERE WITH THE UNMOLDING
BECAUSE IF YOU LOOK AT THE SIDE...
SEE, SOMETIMES YOU PUT IT UPSIDE DOWN LIKE THIS
AND YOU LOOK AT THE SIDE--
YOU KNOW THAT THE EAR OF THE CONTAINER
COME ON THE SIDE HERE
SO IT'S GOING TO PLOP DOWN.
SO WE HOPE...
THIS HAS BEEN SITTING IN ICE NOW--
IT'S STILL WARM.
IT'S STILL QUITE HOT, YES.
AND I THINK WE NEED TO
GO AROUND THERE WITH A KNIFE
TO MAKE SURE IT'S LOOSENED ITSELF.
THEN WE HAVE THE PROBLEM ALSO OF PUTTING IT IN ICE
THAT THAT CAN MAKE THE BUTTER CONGEAL ON THE SIDES OF IT
SO WE REHEATED IT A LITTLE BIT.
BUT WHEN YOU'RE MAKING SOMETHING LIKE THAT
TRY TO THINK OF ALL THE PROBLEMS THAT MAY OCCUR.
OH, HEY, IT'S COME OUT.
IT'S OUT.
OH, THAT'S LOVELY.
( applause )
BUT IS IT...
( applause )
I DON'T KNOW THAT WE NEED THIS...
DO YOU WANT TO PUT A LITTLE BIT OF APRICOT
TO LET IT RUN ON THE SIDE, YOU KNOW?
YOU DON'T WANT TO FOOL AROUND TOO MUCH WITH IT.
PUT SOME MORE APRICOT ON THAT.
GARNISH IT WITH LEMON AROUND.
IS IT BEGINNING TO FALL?
YES, IT'S BEGINNING TO
BECAUSE IT'S STILL VERY HOT IN THE CENTER, YOU KNOW.
SO, UH...
MAYBE THE GARNISH OF THOSE...
WELL, BRACE IT UP WITH WHOLE LEMONS.
( laughter )
I AM BRACING IT NOW.
BUT THOSE WOULD BE PRETTY ON TOP, TOO.
IT IS A VERY FRENCH DESSERT, YOU KNOW
THE APPLE CHARLOTTE
BUT FOR ME, WHO LIVE IN CONNECTICUT--
I'M SURE YOU RECOGNIZE MY YANKEE DRAWL...
( laughter )
IT'S A VERY NEW ENGLAND DESSERT ALSO, YOU KNOW
WITH THE APPLE AND SO FORTH, SO...
IT'S PERFECTLY OKAY
TO TAKE A TOWEL AND CLEAN IT OFF.
I KNOW WE DID A PBS SHOW IN THE WHITE HOUSE, AND...
AND THE CHEF, HE DRIBBLED SOMETHING
AND HE SAID, "WELL, WE'LL GIVE THAT TO MRS. JOHNSON.
WE'LL GIVE A CLEANER ONE TO THE PRESIDENT."
BUT THEY WERE ALWAYS CLEANING OFF THE SIDES OF THEM.
WELL, THAT LOOKS LOVELY.
CAN YOU GET A NICE VIEW OF THAT?
SHALL WE GET A PIECE OF THAT?
( applause )
YOU CAN SERVE SOME CREME ANGLAISE, YES.
UH... BE NICE WITH PISTACHIO
THE CREME ANGLAISE, BUT, UH...
YOU COULD PUT A...
WE COULD PUT A LITTLE PARSLEY IN.
( laughter )
AH... A LITTLE PARSLEY IN, EH?
OKAY, THE CREME ANGLAISE--
THAT TYPE OF VISCOSITY, YOU KNOW?
AND OF COURSE, I LOVE CREME ANGLAISE...
IT'S INTERESTING THAT HE LIKES TO PUT THE SAUCE
IN THE BOTTOM OF THE PLATE.
VARIES WITH THE WAY THINGS ARE DONE NOWADAYS.
I KIND OF LIKE THOSE PLATES
WHERE THEY JUST GO DRIBBLE, DRIBBLE, DRIBBLE.
YEAH, WELL, THAT'S...
THIS IS, UH...
YOU KNOW, A LITTLE JAPANESE GARDEN, YOU TRY TO...
MM!
IT'S GOING TO BE GOOD.
I THINK IT SHOULD HAVE A LITTLE MORE...
DO YOU THINK THERE'S ENOUGH BUTTER IN IT?
MELTED BUTTER?
OH...
( laughter )
BUT, UH...
IT'S GOING TO BE VERY GOOD.
BUT WHEN YOU MAKE IT YOURSELF
DO LET IT COOL OFF A GOOD HOUR.
AND AS JACQUES SAID
PRESSING IT DOWN AS IT'S COOKING IS VERY IMPORTANT.
YOU CAN SEE THE INSIDE OF IT HERE.
AND IT COULD REST A LITTLE MORE.
CAN YOU SEE THE INSIDE THERE?
IT'S JUST NICE, RATHER THAN HAVING IT AN APPLESAUCE
TO HAVE THESE APPLE LUMPS-- I LIKE THAT.
YES.
THIS SIDE IS BEGINNING TO COLLAPSE, TOO.
I THINK WE SHOULD TASTE IT
WITH SOME OF THAT PORT WINE.
I THINK THIS WOULD BE A PERFECT MATCH.
WELL, AS A MATTER OF FACT
WE HAVE SOMETHING EVEN BETTER HERE, JACQUES
IF YOU'D LIKE TO OPEN IT.
OH, WE HAVE SOME CHAMPAGNE, HUH?
WOW.
OKAY, SO, OF COURSE, WHEN YOU OPEN CHAMPAGNE
BE SURE TO PUT YOUR FINGER ON IT.
THIS IS CLASSIC, YOU KNOW.
AWAY FROM PEOPLE.
ESPECIALLY IF IT HASN'T BEEN
IN THE FREEZER TOO LONG.
AND-- OOH, IT'S COMING OUT--
YOU TURN THE BOTTLE RATHER THAN THE CORK.
THIS ONE IS COMING OUT ANYWAY.
( applause )
OH, NICE.
( applause )
USUALLY YOU POUR OUT TWICE
BECAUSE IT CAN FOAM THE FIRST TIME.
AND JULIA...
JACQUES.
MERCI.
MERCI A VOUS.
BON APPETIT, EVERYONE.
BON APPETIT.
HAPPY COOKING.
( applause )
[Captioned by The Caption Center WGBH Educational Foundation]