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- THE GREATEST SHARED MEAL THAT YOU CAN HAVE IS WITH A LOVED ONE, YOU KNOW?

AND I HAVE HERE CLAUDINE, MY DAUGHTER, AND SHOREY, MY GRANDDAUGHTER, AND IT'S TERRIFIC.

WE'RE COOKING MEAT TODAY, AND EVERY COOKING TECHNIQUE CAN BE USED FOR COOKING MEAT: GRILLING, BROILING, SAUTEING, STEWING.

ANYWAY, I LIKE TO GRILL MEAT, BUT IF I CANNOT, THE BROILER WORKS QUITE WELL, AND THAT'S HOW I DID THIS ONE.

DO YOU WANT TO TASTE IT?

[speaking in French] OKAY.

[speaks in French] OKAY?

- WHAT DO YOU THINK?

- IT'S GOOD.

- CAN I TASTE IT TOO?

MMM, THIS IS REALLY GOOD.

HERE IS HOW I DID IT.

I LIKE TO BUY A BONELESS LEG OF LAMB.

I LIKE TO SEPARATE THE DIFFERENT MUSCLE AND TRIM OFF MOST OF THE FAT.

WHEN YOU START OPENING UP, YOU CAN SEE THAT THERE ARE DIFFERENT MUSCLE.

THE LARGER PIECE OF MEAT IS THE TOP ROUND.

YOU CAN DO STEAK WITH THAT.

THEN THERE IS THE TOP KNUCKLE, PROBABLY THE MOST TENDER FOR A ROAST.

THEN I HAVE THE TOP SIRLOIN HERE, MAYBE THE MOST TENDER PART OF THE WHOLE THING, BUT IT'S VERY SMALL.

IT'D MAKE A LARGE STEAK WITH IT.

NOW, YOU HAVE THE BOTTOM ROUND HERE, WHICH IS DIVIDED INTO WHAT IS CALLED THE FLAT AND THE OTHER PIECE, WHICH LOOK LIKE A FILLET, WHICH IS ACTUALLY THE EYE ROUND.

THERE IS A LOT OF CONNECTIVE TISSUE THAT CAN BE TRIMMED AND USED FOR STEW AND EVEN THAT SMALL PIECE AT THE END OF THE BOTTOM ROUND.

NOW LET'S RECAP.

THIS IS THE FILLET, THE TOP SIRLOIN, THE TOP KNUCKLE, THE TOP ROUND, AND FINALLY THE BOTTOM ROUND, DIVIDED BETWEEN THE FLAT AND THE EYE ROUND.

BUT I'M GOING TO USE THE TOP SIRLOIN I HAVE HERE AND THE TOP KNUCKLE.

I WILL CREATE A MARINADE TO PUT IT IN, AND I USE SOME PEELED GINGER HERE.

I SMASH IT AND PUT IT INTO THE FOOD PROCESSOR.

SMASH A COUPLE OF CLOVE OF GARLIC AND ABOUT HALF OF A JALAPEÑO PEPPER THAT I TAKE THE SEED OUT.

SOME ROUGHLY CUT MINT LEAF.

A BIT OF APRICOT JAM WILL GIVE ME SWEETNESS.

A BIT OF SOY SAUCE WILL GIVE ME SOME SALTINESS.

A DASH OF WATER.

PROCESS THE WHOLE THING UNTIL IT'S LIQUEFIED.

AND I POUR THAT MARINADE OVER THE LAMB, RIGHT INTO A PLASTIC BAG.

I CAN SEAL IT.

AND IT SHOULD BE MARINATED FOR AT LEAST TWO HOURS, BUT IT CAN STAY OVERNIGHT.

WHEN YOU'RE READY TO COOK IT, REMOVE THE MEAT FROM THE BAG.

AND YOU CAN, OF COURSE, DO IT IN YOUR GRILL OUTSIDE OR IN A SKILLET GRILL OR PAN ON TOP OF THE STOVE.

WE CAN ALSO DO IT UNDER THE BROILER.

SO FOR THAT, I PLACE INTO A SKILLET AND DRIZZLE OVER SOME OF THE MARINADE.

AND THEN I WILL PLACE IT UNDER THE BROILER, NOT TOO CLOSE-- ABOUT 4, 5 INCH--BECAUSE IT HAS TO COOK 14 MINUTE, ABOUT: HALF ON ONE SIDE, HALF ON THE OTHER SIDE.

AND WHEN THE MEAT IS COOKED, IT SHOULD REST FOR AT LEAST 5 MINUTES, 5 TO 10 MINUTES.

AND THEN NOW IT'S READY TO CUT IT INTO THIN SLICE, BEAUTIFULLY PINK, AND SERVE IT WITH ITS OWN JUICE AND A GARNISH OF FRESH MINT FOR A DISH THAT MY FAMILY LOVES.

CLAUDINE IS HERE TO HELP ME TODAY AS WE ARE SALTING PORK CHOP, MAKING A COUPLE OF ONE-POT MEALS.

FROM EASY TO ELEGANT, THIS IS ESSENTIAL PEPIN.

[glasses clink] [upbeat string music] ♪ ♪ BONE HERE.

YOU KNOW, I LOVE MEAT.

IN FACT, I LOVE EVERYTHING YOU PUT IN FRONT OF ME, NOT ONLY THE DISHES THAT I HAD WHEN I WAS A KID, BUT, YOU KNOW, THE DISHES THAT I COOKED FOR CLAUDINE WHEN SHE WAS SMALL, AS WELL AS MY WIFE'S HERITAGE.

AND TODAY WE'RE STARTING WITH PORK LOIN TOURNEDOS WITH CREAM AND CALVADOS, JUST LIKE IN NORMANDY.

- AND PRUNES.

- AND PRUNES, RIGHT.

AND PUERTO RICAN PORK AND BEANS.

YOU KNOW THAT RECIPE, RIGHT?

- YES.

- AND THE LAMB NAVARIN.

THAT'S FROM MY MOTHER.

SO LET'S START WITH THIS.

I HAVE A LOIN OF PORK HERE.

AND, YOU KNOW, THE STEAK, YOU CAN COOK THEM AS YOU WANT.

IT'S A BEAUTIFUL LOIN THERE, AS YOU CAN SEE.

I THINK I'LL DO FOUR.

OKAY.

- SO I'M GOING TO PUT THESE DOWN NEXT TO EACH OTHER.

- YEAH.

[sizzling] - AND I LEARNED.

I DON'T DROP THEM IN.

I TRY AND PLACE THEM VERY CAREFULLY SO I DON'T GET BURNED.

- JUST DROP THEM FROM HERE SO IT CAN SPLATTER.

- NO!

DON'T DO THAT.

- ALL RIGHT.

SO THIS WILL COOK, YOU KNOW, ABOUT THREE MINUTES ON EACH SIDE OR SO.

LET'S DO OUR GARNISH.

TITINE, YOU WANT TO PEEL-- - YOU WANT TO START THE PRUNES?

- OH, YES, START THE PRUNE, YES.

- OKAY.

- OKAY, HERE ARE THE PRUNES.

- AND HERE'S SOME WATER.

- YOU ONLY WANT TO DO IT DEEP AROUND YOUR PRUNES.

FIRST, THOSE ARE PITTED PRUNES.

BUT--AND THOSE ARE QUITE SOFT.

SO I COULD DO THAT RECIPE WITHOUT EVEN DOING ANYTHING TO THOSE PRUNES, BECAUSE THE QUALITY OF IT ARE REALLY NICE AND SOFT AND CREAMY.

BUT OTHERWISE, I BRING THEM TO A BOIL IN THE WATER AND LEAVE IT IN THE WATER TO SWELL UP A LITTLE BIT AND GET SOFT.

SO... LET'S SEE THOSE.

NICELY BROWN.

REMEMBER THAT THIS IS PRACTICALLY A SOLID PIECE OF MEAT.

THERE'S BASICALLY NO FAT.

I CUT THE FAT FROM THE OUTSIDE.

SO YOU DON'T WANT TO OVERCOOK IT, BECAUSE THEY GET TOUGH.

AND AFTER THEY ARE COOKED, YOU WANT TO PUT THEM INTO A WARM OVEN FOR, LIKE, 10, 15 MINUTES TO REST IF YOU HAVE THE TIME.

YOU CAN LEAVE THEM ON THE SIDE AS WELL, BUT IT'S GOOD IF THEY'RE IN AN OVEN-- LIKE, 150-, 160-DEGREE OVEN.

MAYBE A BIT OF THE SKIN TO PUT AS A-- AS A GARNISH OR A STRIPPER.

BUT YOU SEE, IF I TAKE THIS, I REALLY TOOK ONLY THE TOP SURFACE OF IT, AND--WHICH IS WHERE YOU HAVE THE ESSENTIAL OIL.

SO YOU HAVE A LOT OF TASTE BUT NO ACID, REALLY.

- YEAH.

AND IT'S NOT THE PITH, 'CAUSE THE PITH IS BITTER.

- THE PITH IS BITTER, SO WE PUT THAT LATER ON IN THE SAUCE.

YOU KNOW WHAT?

I THINK THEY ARE READY.

- OKAY.

- I'LL PUT THEM ON THE SIDE HERE.

CAN PUT THEM IN A WARM OVEN, BUT IF YOU USE THEM VERY SOON, IT'S OKAY HERE.

- ALL RIGHT, SO NOW WE'RE GOING TO ADD THE SHALLOTS, RIGHT?

- YES.

ADD YOUR SHALLOTS.

- AND ONE LONELY SCALLION.

- SCALLION.

- ABOUT 2 TABLESPOONS OF THE CALVADOS.

- WELL, NO, FIRST ADD YOUR SCALLION AND THEN, I THINK, A LITTLE MORE OIL SO THAT IT BROWN... - OKAY.

- A BIT.

AND REMEMBER AS SOON AS THE ALCOHOL GOES IN IT, YOU CAN FLAMBE IT.

WHEN YOU PUT ALCOHOL IN SOMETHING, EVEN WINE, WHEN IT REACH TO, LIKE, 180 DEGREE, 185--I FORGOT-- THE ALCOHOL RISE IN THE FORM OF VAPOR.

- OKAY, YOU WANT A COUPLE TABLESPOONS?

- YEAH.

GO AHEAD, GO AHEAD.

POUR A LITTLE MORE.

THAT'S IT.

- AND THIS IS PYROTECHNIC COOKING.

YES.

DO YOU WANT YOUR CHICKEN?

- DON'T PUT YOUR NOSE ON TOP OF IT WHEN YOU PUT THIS IN.

- YOU WANT THE CHICKEN STOCK IN?

- ADD YOUR CHICKEN STOCK.

OH, THAT'S ENOUGH, MAYBE.

SO THAT'S GOING TO COOK TO REDUCE A MINUTE OR SO.

- AND ALSO YOU CAN USE A WOODEN SPOON TO KIND OF SCRATCH AND DEGLAZE ANYTHING, ANY LITTLE BITS THAT ARE ON THERE, 'CAUSE THEY'RE GOOD LITTLE BITS.

- GOOD.

- I LIKE THE LITTLE BITS.

- OKAY.

SO LET IT COOK A MINUTE.

- SO CREAM, BUT ALSO WE'RE GOING TO DISSOLVE A LITTLE BIT OF-- - MAYBE TO DO A SAUCE, YES.

I HAVE FOUR PORK CHOPS HERE.

LIKE 1/3 OF A CUP, ABOUT 2 TABLESPOON OF CREAM PER PERSON, AND-- - AND I'M JUST GOING TO DISSOLVE THIS RIGHT IN HERE.

- I'M GOING TO PUT THE LEMON HERE.

- THE LEMON ZEST?

- THE LEMON ZEST, YES.

- OKAY.

- IT'S GOING TO INFUSE IN IT TOO.

- AND THEN THIS WILL BE ENOUGH, RIGHT?

YOU CAN ADD WHATEVER YOU WANT?

- YEAH, DID YOU-- DID YOU MEASURE IT?

- YEAH.

NO.

I JUST PUT ABOUT 2 TEASPOONS IN HERE.

- BUT IT DOESN'T REALLY MATTER, AS CLAUDINE SAYS, BECAUSE AS SOON AS THIS TOUCH, IT'S GOING TO THICKEN ON CONTACT.

SO I WANT IT TO COME TO A STRONG BOIL.

NOW I WANT TO TASTE IT.

MAYBE IT NEEDS SALT, PEPPER.

- WE DIDN'T PUT SALT, PEPPER, BUT WE HAD-- - NO DOUBLE DIPPING HERE.

HERE'S YOUR OWN.

- OKAY, THANK YOU.

- OKAY, IT NEEDS SALT... FOR ME, ANYWAY.

- MM-HMM.

- DOES?

- YUP.

- PEPPER?

- OKAY, BOILING.

THIS ALWAYS MAKES ME NERVOUS, THIS BOILING.

- NO, IT'S GOOD.

IT'S GOOD.

IT'S BOILING THE WAY IT SHOULD BE NOW.

- DO YOU WANT ME TO WHISK THIS IN?

- AND A LITTLE BIT OF THAT.

- SHOULD I WHISK AS YOU POUR?

- NO, NO, YOU'RE GOOD.

JUST POUR IT A LITTLE BIT LIKE THIS.

IT THICKEN ON CONTACT, YOU SEE.

AND I HAVE ENOUGH HERE.

SEE THE VISCOSITY?

- THAT'S PERFECT.

- YOU KNOW, I COULD ACTUALLY PUT SOME OF THAT DIRECTLY IN THERE.

- OH, THAT'S GOING TO BE REALLY GOOD.

- ABOUT 2 OR 3 PRUNES PER PERSON.

IF YOU DO THAT RECIPE FOR YOUR MOTHER, DON'T DO IT WITH PRUNES.

- WITH THE PRUNES, I KNOW.

- HATES PRUNES.

OKAY, THE MEAT HAS RESTED NOW, AND THERE IS ALWAYS LIQUID TO SHOW YOU THAT THE MEAT HAS RESTED, YOU SEE?

SO WE'LL ADD THAT TO IT.

THIS.

THIS.

THAT.

AND THAT RIGHT ON TOP OF IT.

- AND YOU COULD STRAIN THIS IF YOU WANT TO, RIGHT?

- WELL, YEAH-- - JUST TO MAKE IT A LITTLE BIT MORE ELEGANT, BUT IT'S NOT NECESSARY.

- IT WOULDN'T BE MORE ELEGANT.

I PUT THE SHALLOTS AND STUFF IN THERE.

- WOULD YOU LIKE SOME CHIVES ON TOP?

WHAT DO YOU THINK?

- I THINK SINCE THEY'RE HERE, WE CAN JUST DO THIS.

THERE.

OOH.

- WAIT A MINUTE.

LET ME SEE.

WE CUT A PIECE HERE.

I'M GOING TO SHOW YOU INSIDE.

YOU KNOW, IT SHOULD BE JUST SLIGHTLY PINK, LIKE THIS.

- MM-HMM.

- WANT TO TASTE IT?

- OH, YEAH.

YES, PLEASE.

- YOU ARE THE OFFICIAL TASTER TODAY.

- IT'S A VERY GOOD JOB TO HAVE.

- AND THIS IS THE PORK LOIN TOURNEDOS WITH CREAM AND CALVADOS.

- OKAY, ARE WE GOING TO GO MAKE PORK AND BEANS?

- YES, NOW WE'RE GOING TO DO PUERTO RICAN PORK AND BEANS FROM THE ANCESTRY OF YOUR MOTHER, RIGHT?

- YES.

- AND WE HAVE THE PORK CHOP HERE, AND YOU CAN SEE IT'S QUITE DIFFERENT THAN THE CHOP THAT WE HAVE WHICH WERE THE CENTER LOIN.

THIS HAS MUCH MORE FAT.

THIS IS TOWARD THE SHOULDER.

SOMETIME THEY CALL THAT COUNTRY STYLE RIB, SOMETIME FARTHER THAN THAT, RIGHT INTO THE SHOULDER WITH ALREADY A PIECE OF THE BONE OF THE CLAVICLE IN THAT IS COUNTRY PORK STYLE RIB, YOU KNOW?

BUT EITHER ONE IS GOING TO BE GOOD.

- EITHER WAY, YEAH, THAT'S WHAT I WAS GOING TO SAY.

- YOU WANT TO CRUSH A LITTLE BIT OF THAT FOR ME?

I'M GOING TO CUT THAT INTO PIECES.

- SO I CAN USE MY HANDS, BUT I CANNOT-- I'M GOING TO START IT WITH A SCISSOR.

I KNOW THAT'S REALLY WIMPY, BUT THIS WAY, YOU DON'T HAVE TO TOUCH THEM.

- HAVEN'T SEEN THAT DONE.

- I KNOW.

- SO... - SO THIS JUST MAKES IT A LITTLE BIT EASIER TO START CRUSHING THEM, AND HOPEFULLY THEY DON'T EXPLODE ALL OVER THE PLACE WHEN YOU'RE PUTTING YOUR HANDS INSIDE THEM.

- RIGHT.

OKAY, SO WE'RE GOING TO START BROWNING THIS AROUND.

BETTER PUT SALT ON IT.

- THAT'S COMING.

OKAY.

AND THEN YOU CAN JUST KIND OF CRUSH THEM IN HERE.

- OKAY.

SO THAT WILL BROWN 5, 6 MINUTES, YOU KNOW?

NICELY ALL AROUND.

DURING THAT TIME, YOU CAN PREPARE YOUR VEGETABLE, AND THEN WE FINISH THE WHOLE THING WITH THE BEAN.

CUT THE JALAPEÑO IN HALF.

ACTUALLY, IT'S NOT THE SEED THAT'S HOT.

IT'S ACTUALLY THE RIB.

- THE RIB IS--OH.

- WELL, THIS IS WHAT RICK BAYLESS TOLD ME, AND RICK BAYLESS IS A GREAT SPECIALIST OF THAT.

SO IF YOU REMOVE THE RIB, THIS IS WHAT'S STRONG.

GARLIC.

HERE IS THE OREGANO.

AND I MAY TRY TWO OR THREE BAY LEAF.

AND YOU KNOW WHAT?

WE ARE GOING TO DO JUST LIKE YOUR MOTHER DO, CUT ALL OF THE END OF THIS TO USE THE STEM INTO THE DISH HERE.

AND WE'RE GOING TO TURN IT AROUND.

- OOP, THEY'RE BROWNING.

- THEY'RE BROWNING, YES, NICELY, YEAH.

YEAH, CUT IT THERE.

WE'LL KEEP THE TOP FOR OTHER GARNISH LATER.

AND THIS CAN BE CUT INTO SMALL PIECES.

WANT TO DO THAT?

CAN DO IT LIKE THIS OR EVEN WITH A SCISSOR.

SO THIS IS A CLASSIC DISH OF PUERTO RICO, WHICH SOMETIMES WE USE BLACK BEANS, SOMETIMES RED KIDNEY BEANS.

YOU KNOW, ONE OR THE OTHER WORK FINE.

AND HERE, OF COURSE, WE HAVE THE RED KIDNEY BEANS THAT I HAVE HERE.

I WANT YOU THEM TO RUN THEM UNDER WATER.

AND NOW THIS IS BROWN ENOUGH.

LIKE, NICELY BROWN NOW.

YOU PUT THE VEGETABLE.

- AND THIS IS WHAT'S GREAT, IS THAT THIS IS SERIOUSLY JUST A ONE-POT DISH.

- YEAH, YOU CAN EVEN DO THAT IN A PRESSURE COOKER IF YOU'RE IN A HURRY.

- AND THEN 3 OR 4 CUPS OF WATER JUST TO COVER IT REALLY GOOD?

- YEAH, A GOOD 4 CUP, UP TO 6 CUP OF WATER.

YOU KNOW, I ALWAYS START WITH 4, AND IF YOU SEE THAT IT NEED MORE WATER, THEN YOU ADD MORE WATER AT SOME POINT.

THIS WILL COOK A COUPLE OF HOURS-- 2, 2 1/2 HOURS, DEPENDING ON THE BEANS.

YOU SEE WHEN THEY ARE NICE AND TENDER.

THE PORK ITSELF BE PROBABLY ENOUGH WITH, LIKE, AN HOUR, AN HOUR AND A HALF.

BUT IT DOESN'T HURT TO COOK IT MORE.

MAYBE A BIT OF TABASCO IN THERE?

- YES.

AND A LITTLE BIT OF TABASCO ON THE TABLE TOO.

- A LOT OF TABASCO ON THE TABLE.

THIS IS IT, TITINE.

YOU CAN DO THAT AHEAD, OR YOU CAN EVEN DO IT IN THOSE PRESSURE COOKER WITH A TIMER, WHICH I HAVE ONE, AND IT'S REALLY GOOD.

- WORKS OUT GREAT.

- READY FOR PORK AND BEANS, TITINE?

- I AM ALWAYS READY.

I'M GOING TO GET YOU A PLATE.

THERE WE GO.

- LOOK AT THAT.

BEAUTIFUL.

- OH, IT SMELLS SO GOOD.

- THE MEAT FALL APART A LITTLE BIT, BUT THAT'S THE WAY IT SHOULD BE, YOU KNOW.

THAT'S THE WAY IT SHOULD BE.

WHY DON'T YOU SERVE A LITTLE GLASS OF WINE WITH THAT?

- ABSOLUTELY.

- SO HERE.

- HERE I HAVE A CARIGNAN FROM ALEXANDER VALLEY, WHICH I THINK IS GOING TO GO REALLY, REALLY WELL.

- YEAH.

- NICE, REFRESHING.

AND IT'LL STAND UP TO THE SPICE REALLY NICELY TOO.

- I HAVE A BIG PORTION HERE.

- OH, GOOD.

- A MESS, OF COURSE.

LET'S GET THE-- - OH, THE CILANTRO.

- RIGHT ON TOP, HUH?

AND WE CAN-- YOU KNOW, I MEAN, JUST-- - JUST SOME LEAVES.

- THE LEAF LIKE THIS.

- I'M GOING TO TASTE OVER HERE WITH YOU.

- OKAY.

- YOU KNOW WHAT?

IT'S ALWAYS SO FUN TO MAKE HOME-STYLE FOOD WITH YOU.

HOT.

- THAT'S REALLY GOOD.

YOU KNOW, IT'S GOOD, BUT IT'S GOING TO BE EVEN BETTER TONIGHT, IN A FEW HOURS TOO.

PUERTO RICAN PORK AND BEANS.

AND NOW WE MADE, YOU KNOW, THAT DISH WHICH IS REALLY FROM YOUR MOTHER, PORK AND BEANS.

THIS IS YOUR GRANDMOTHER.

- YES.

- SHE DOES A NAVARIN.

NAVARIN IS A STEW OF LAMB THAT WE DO AND VERY CONVENTIONALLY DONE WITH A SHOULDER, OFTEN WITH THE BACK LEG.

SHE ALWAYS DID IT WITH THE BREAST WHEN I WAS A KID, FIRST BECAUSE IT WAS VERY CHEAP AND SECONDLY THE TYPE OF DISH YOU EAT AT HOME BECAUSE YOU HAVE TO TAKE THE BONE AND ENJOY IT THIS WAY.

REALLY INEXPENSIVE, AND I THINK IT HAS MORE TASTE WITH THAT.

SO WE'RE GOING TO DO IT JUST THE WAY SHE DID IT, RIGHT?

- ABSOLUTELY.

- SO WE CUT THAT IN BETWEEN.

AND THIS ONE DOESN'T HAPPEN TO HAVE MUCH FAT.

IT HAS SOME FAT ON THIS SIDE ALSO BUT NOT TOO MUCH.

BUT, YOU KNOW, IT DOESN'T REALLY MATTER.

I'LL TELL YOU-- I'LL SHOW YOU WHY, BECAUSE WE ARE GOING TO GET RID OF THE FAT ONE WAY OR THE OTHER.

SO YOU CUT THOSE ABOUT 2, 3 POUND, AND YOU PUT THEM TO BROWN IN A BEAUTIFUL, LARGE, YOU KNOW, HEAVY CAST-IRON TYPE OF COCOTTE LIKE THIS, WHICH I HAVE ONE HERE.

BUT I WANT TO SHOW YOU THIS ONE, WHICH HAS BEEN COOKING FOR PROBABLY 15, 20 MINUTES.

AND SO YOU CAN SEE THE BOTTOM OF IT.

THIS IS REALLY CRISP.

YOU KNOW, CRISPY.

AND THERE IS NOT THAT MUCH MEAT, BUT IT'S REALLY FLAVORFUL AND GOOD.

BUT THERE IS A LOT OF FAT HERE.

- THERE IS A LOT OF FAT.

- THAT'S WHEN YOU REMOVE THE FAT.

YOU KNOW, YOU BROWN IT ALL AROUND, AND THEN-- - LAMB FAT ISN'T GOOD FOR MUCH OF ANYTHING, IS IT?

I MEAN, YOU DON'T-- YEAH.

- THE LAMB FAT?

OH, NO, THE LAMB FAT IS REALLY SATURATED TOO.

OKAY, SO WE CAN HOLD IT THIS WAY.

AND LOOK AT THAT.

- THAT'S A LOT OF FAT.

- YEAH, PROBABLY-- - IT LOOKS LIKE A CUP.

- CLOSE TO A CUP OF FAT HERE.

ALL RIGHT.

OKAY.

- GET RID OF THIS.

- SO THAT'S IT.

I MEAN, THERE IS A LITTLE BIT OF FAT HERE, BUT NOW-- - WELL, I MEAN, NOT CRAZY OR ANYTHING.

- WE'RE PUTTING A COUPLE OF TABLESPOON OF FLOUR TO SINGE IT.

- AND THAT JUST SORT OF GIVES IT THAT VISCOSITY AND EVERYTHING?

- YEAH, IT'S GOING TO THICKEN IT TOO.

I'M GOING TO MIX IT IN AND ADD THE WATER.

SHE ALWAYS USED WATER.

SHE NEVER USED STOCK.

- DO YOU WANT ME TO ADD IT NOW?

- YEAH, ADD.

MAYBE NOT ALL OF THIS.

- YOU JUST TELL ME TO STOP.

- THE THREE CUP--GO AHEAD.

GO AHEAD, POUR IT IN.

OKAY, THAT'S ABOUT FINE.

AND IN THIS NOW, WE'RE GOING TO PUT ALL OF THE DIFFERENT GARNISH.

OKAY, THIS IS NICE.

THE CARROT.

- ARE YOU GOING TO PUT THE GARLIC AND THE ONIONS IN TOGETHER, OR ARE YOU GOING TO DO-- - EVERYTHING TOGETHER.

- I LOVE EVERYTHING TOGETHER.

- YEAH, YEAH.

YOU'VE NEVER DONE THAT DISH, RIGHT?

NOT THAT PARTICULAR ONE?

- NO, NOT THIS PARTICULAR ONE.

I'VE DONE THINGS-- A LOT OF THINGS LIKE THIS BUT NOT LIKE THIS, BECAUSE YOU MAKE IT, AND MEME MAKES IT.

- YES.

- SO... - BUT THIS ONE WAS ALWAYS DIFFERENT, AS I SAID, BECAUSE OF THE-- - BECAUSE OF THE LAMB.

- THE BREAST.

- IS THAT EASY TO FIND?

- YES, I FIND THEM AT THE MARKET NOW, AND THEY USED TO BE PRACTICALLY FREE.

THEY GAVE THEM TO YOU.

NOW THEY DON'T.

BUT THEY ARE--THEY ARE FAR FROM AS EXPENSIVE AS A LEG OF LAMB OR CERTAINLY AS THE RACK.

I MEAN, IF YOU GET INTO THE RACK, IT WOULD BE-- AND THE RACK, YOU KNOW WHAT, WOULDN'T EVEN BE GOOD FOR THAT.

- WHY?

- WHAT WOULD BE GOOD WOULD BE THE SHOULDER.

THE RACK IS TOO-- WOULD BE TOO DRY FOR THAT.

- OKAY.

WE HAVE ENOUGH GARLIC HERE, SLICED?

OR DO YOU WANT THE LAST ONE?

- YEAH, PUT THE LAST ONE IN IT.

IT'S OKAY.

AND A BIT OF HERBES DE PROVENCE.

IN THE HERBES DE PROVENCE, OF COURSE, YOU HAVE A MIXTURE OF THYME AND SAVORY AND EVEN A LITTLE BIT OF-- WE HAVE THOSE BEAUTIFUL-- - AND LAVENDER.

- LAVENDER.

SOMETIME LAVENDER.

SOMETIME THEY DON'T DO IT.

TYPE OF DISH YOU HAVE ON THAT COLD SUNDAY, YOU KNOW, IN WINTER.

- AND WE HAVE--AND WE'RE GOING TO PUT THE POTATOES IN HERE.

- POTATO TOO.

YOU KNOW, YOU CAN BOIL THAT FOR A LITTLE BIT AND PUT THE POTATO AFTER, BUT IT REALLY DOESN'T MATTER THAT MUCH.

NOW, I LIKE TO HAVE THE POTATO, MAKE IT A BIT FANCIER HERE.

ALL OF THE SAME SIZE, ABOUT THIS WAY.

SO YOU FIND SMALL POTATO OR IF YOU FIND BIG ONE LIKE THIS-- I MEAN, BIGGER THAN WHAT YOU SHOULD HAVE-- I'LL SHOW YOU HOW TO MOLD THEM, SO... - MOLD THEM?

- YEAH.

I MEAN, YOU CUT THEM IN HALF LIKE THIS.

AND YOU SEE THE WAY I DO, ALMOST FLAT.

JUST TO GIVE A LITTLE BIT OF A FACE HERE.

- OKAY.

- AND THAT GOES DOWN.

NOW I CUT HERE.

AND I CONTINUE CUTTING AROUND LIKE THIS TO EVENTUALLY LOOK LIKE IF IT WAS A REGULAR POTATO THAT YOU CUT.

MY MOTHER WOULD CUT IT IN FOUR PIECES, THAT'S IT.

BUT THIS IS--SOMETIME IT'S USED FOR OTHER THING, AND, OF COURSE, THE BEAUTY OF THAT IS THAT WE DO THAT WITH PEELED POTATOES, SO THIS IS USED IN SOUP, CROQUETTE, MASHED POTATO, OR WHATEVER.

SO YOU DON'T WASTE ANYTHING.

- OH.

- YOUR KNIFE IS BIG WITH THAT.

TRY THAT.

THAT'S SMALLER.

- ALL RIGHT.

- AND DO IT MORE WITH THIS.

SEE MY HAND HERE?

- I SEE YOUR HAND.

- LOOK, THIS.

- OKAY.

- THIS IS THE FRONT.

AND THE--YOU KNOW, WITH YOUR THUMB.

- OKAY, LIKE THIS?

- THAT'S INCREDIBLE.

- OH, YEAH, RIGHT.

- ABSOLUTELY AMAZING.

OKAY.

- HEY, LOOK, I DID IT.

- YOU DID IT.

OKAY.

SO WE HAVE EVERYTHING INCLUDED IN THERE.

BRING IT TO A BOIL.

AS YOU CAN SEE, WHEN IT BOILS, IT'S GOING TO THICKEN A LITTLE BIT BECAUSE THE 2 TABLESPOON OF FLOUR THAT I DID HERE.

AND THAT'S IT.

ALL THERE IS TO IT.

- THAT'S GOING TO BE REALLY GOOD.

- LET'S BRING IT TO A BOIL AND WAIT FOR, LIKE, 35, 45 MINUTES.

- OKAY.

- YOU KNOW, TITINE, WHEN YOU COOK THAT TYPE OF DISH, YOU CAN'T MISS.

IT SMELL THROUGH THE WHOLE HOUSE.

PEOPLE KNOW YOU'RE COOKING.

- DEFINITELY.

- SO LET'S SEE.

I'M SURE IT'S COOKED NOW.

- ALL RIGHTY.

- I CHECK IT OUT.

- OOH!

- I CAN'T SEE.

THAT THING IS-- YEAH, THIS IS VERY TENDER.

YOU WANT TO GIVE ME THE PEAS?

- YES.

- SO THE PEAS, YOU KNOW, YOU JUST PUT THEM AT THE END, BRING THEM TO A BOIL, AND THAT'S ABOUT IT, YOU KNOW?

IF YOU PUT THEM AT THE BEGINNING, THEY'LL BE ALL YELLOW AND SO FORTH.

WELL, THAT COMES BACK BASICALLY TO A BOIL, AND-- - DO YOU WANT ME TO CHOP SOME PARSLEY TO PUT ON TOP, OR DO YOU WANT TO PUT JUST A COUPLE LEAVES OR-- - YEAH, WHY DON'T YOU CHOP A LITTLE BIT OF PARSLEY ON TOP WHILE I'M DRINKING MY WINE.

- [laughs] - AND... MAYBE YOU EVEN WANT TO TASTE IT.

- I DEFINITELY WANT TO TASTE IT.

- YOU KNOW, I'LL TASTE IT AND MAKE IT-- YOU TASTE IT JUST TO TEST THE BEANS HERE.

YEAH, THE POTATOES ARE REALLY COOKED.

- AND IT'S IMPORTANT TO-- TO TASTE, JUST BECAUSE AT THIS POINT, YOU CAN READJUST FOR SEASONING IF YOU NEED TO.

NOT THAT WE DO, BUT-- - THAT'S SOME OF THE BONE.

AND AT HOME, OF COURSE, YOU WOULD GRAB THAT BONE.

- MM-HMM.

- THE MEAT IS VERY MOIST AROUND, AND THAT'S WHY IT'S NOT TOO FINE, TITINE.

- OKAY.

MMM.

- AND HERE WE ARE.

YOU KNOW, I WOULD GO DIRECTLY TO THE DINING ROOM AND PUT THAT IN THE MIDDLE OF THE TABLE JUST LIKE THIS.

THE LAMB NAVARIN OF MY MOTHER.

- THERE WE GO.

- THANK YOU.

- THANK YOU.

[glasses clink] - YOU KNOW, WHEN THE COOK IS IN A GOOD MOOD, THE FOOD TASTES BETTER.

- ABSOLUTELY.

I THINK THAT'S TRUE.

- IF YOU'RE IN A BAD MOOD, GO FOR TAKE-OUT.

SO WHEN YOU COOK, YOU HAVE TO RELAX.

COOK WITH THE FAMILY.

ENJOY A GLASS OF WINE.

THIS IS WHAT LIFE IS ALL ABOUT.

HAPPY COOKING.

- HAPPY COOKING.

- OH!

[upbeat string music] ♪ ♪ Captioning byCaptionMax www.captionmax.com - HAPPY COOKING.