HELLO, I'M JULIA CHILD.

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

TODAY OUR GUEST CHEF IS CHARLIE TROTTER.

HE COMES TO CAMBRIDGE FROM HIS NAMESAKE RESTAURANT IN CHICAGO.

WE'RE GOING TO HAVE A VERY EXCITING MAIN COURSE USING SCALLOPS IN THE SHELL.

MOST PEOPLE HAVE NEVER SEEN THAT HAVE THEY?

IT'S NOT SO EASY TO COME BY.

OH NO, THEY HAVE TO BE VERY, VERY FRESH.

YES, THESE ARE DIVERS' SCALLOPS SERVED WITH CURRIED CARROT SAUCE OR ACTUALLY, IT'S MORE LIKE A VERY DELICATE BROTH.

THE FIRST THING WE DO THOUGH... YEAH.

IS WE TAKE CARROT JUICE YOU CAN JUICE YOURSELF WITH A JUICER AT HOME OR... YOU CAN BUY IT NOW CAN'T YOU?

BUY CARROT JUICE IN HEALTH FOOD STORES OR EVEN IN A LOT OF SUPERMARKETS.

SO WE'RE BRINGING THE CARROT JUICE UP TO A BOIL.

AND AS YOU CAN SEE WE'RE GOING TO SEPARATE THE SOLID.

THE RESULT IS PURE BEAUTIFUL CARROT BROTH ALMOST, REALLY THE WATER OF THE CARROT IS LEFT.

WE'RE GETTING RID OF THE SOLIDS NOW.

AND YOU'RE GOING TO FIND THAT THE RESULTING CARROT BROTH... OR CARROT WATER IS EVEN SWEETER.

WHAT WE WANT TO DO NOW IS POUR THIS THROUGH SOME CHEESECLOTH INTO ANOTHER CONTAINER HERE.

THAT'S WELL-WASHED, WET CHEESECLOTH.

AND AS YOU CAN SEE, IT'S CLEAR.

OH YES, THAT IS, IT'S A REAL BROTH.

A COUPLE MINUTES AGO, WE HAD CARROT JUICE AND NOW WE HAVE REALLY THE VERY ESSENCE OF CARROT.

AND THIS IS REALLY THE FIRST STEP FOR THE CARROT BROTH.

BUT NOW THAT WE'VE DONE THIS WE'LL SET THIS ASIDE.

AND WE'LL CONTINUE WITH THE CURRIED PORTION OF THE BROTH.

BUT FIRST I'VE GOT TO SHOW YOU THESE SCALLOPS BECAUSE THEY'RE I CAN'T WAIT SO SPECIAL.TO SEE THEM.

NOW YOU CAN SEE THAT SOME OF THEM ARE OPENING THEY'RE STILL ALIVE, OF COURSE.

THE MINUTE I GRAB ONE OF THESE, IT WILL CLAMP SHUT.

BUT I'M GOING TO TRY TO GET THIS ONE.

YOU CAN SEE THE BEAUTIFUL PINK ROE AND HE'S A BIG ONE.

OH YES.

YOU SEE THAT?

YES.

YOU COULD ACTUALLY USE THAT ROE FOR A SAUCE.

YOU COULD BLEND IT RIGHT INTO A BROTH AND THEN WHISK A LITTLE BIT OF BUTTER IN AND SPOON IT RIGHT ON THE SCALLOP, IT'S FANTASTIC.

IN EUROPE, THEY ALWAYS SELL THE ROE WITH THE SCALLOP.

YOU KNOW, WE DON'T SEE THAT AS MUCH HERE...

I THINK THIS IS -- THE FISHERMEN ARE TOO FAR AWAY.

BUT THESE ARE CAUGHT BY DIVERS... THAT'S WHY THEY'RE CALLED "DIVERS' SCALLOPS".

AND TAKE THEM OFF THE ROCKS...

OTHERWISE, THE SHELL WILL BREAK UP AND THAT PIERCES THE MEAT AND BLEEDS OFF A LOT OF THE FLAVOR INTO THE SEA.

WELL, I'M CAREFULLY CUTTING ALONG THE BASE OF THE SCALLOP.

AND WE'RE GOING TO JUST TAKE THE HALF OF IT HERE... YOU CUT RIGHT THROUGH THERE.

CUT THROUGH THAT MUSCLE.

AND NOW YOU CAN SEE IT'S A GORGEOUS SIGHT.

IT'S SPECTACULAR.

THAT'S BEAUTIFUL.

WHAT HAVE WE GOT HERE?

OKAY, WELL, THIS IS THE MANTLE.

AND THIS, OF COURSE, IS THE ROE THAT CAN BE LIGHTLY POACHED AND IT'S...

ISN'T IT TERRIBLE TO THINK THAT WE THROW THAT AWAY BECAUSE THAT'S ONE THIRD OF THE SCALLOP.

AND YOU THINK OF HOW EXACTLY.EXPENSIVE THEY ARE.

LET'S JUST TAKE THIS GUY RIGHT OFF ALL TOGETHER.

THAT ROE IS SO BEAUTIFUL.

AND HE'S GONNA TO BE MAD... YOU KNOW, THIS WAS THE LIVELIEST ONE.

I GUESS THAT'S THE STOMACH AND INTESTINES...

RIGHT, SO WE'LL SAVE THESE.

THAT BLACK STUFF.

PUT THESE OVER THERE.

THOSE SHELLS ARE LOVELY.

YOU KNOW THE REST OF THIS LITERALLY PEELS RIGHT OFF.

AND SO, HERE'S OUR SCALLOP.

THAT'S BEAUTIFUL.

AND IT'S ABSOLUTELY GORGEOUS.

YOU HAVE TO BE SURE WHEN YOU'RE COLLECTING SCALLOPS AT THE WATER.

IT'S SAFE, AND CLEAN... IS SAFE, AND CLEAN... AND THE COAST GUARD SAYS OKAY.

AT CERTAIN TIMES OF THE YEAR...

IT MIGHT NOT BE SAFE, I THINK.

BUT CHECK WITH THE PURVEYOR YEAH, YEAH.

AND HE WOULD PROBABLY KNOW.

WE'RE GOING TO CONTINUE ON WITH THE SAUCE NOW.

AND THIS IS THE CURRY ASPECT.

I'VE GOT EIGHT TABLESPOONS OF BUTTER HERE.

A STICK OF BUTTER.

A STICK OF BUTTER?

AND I'M GOING TO ADD ONE ONION THAT'S PEELED AND CHOPPED UP IN THE PAN.

IN THE MEANTIME WHILE THAT'S JUST BEGINNING TO GO...

I'M GOING TO CUT THIS CLOVE OF GARLIC QUICKLY.

AND WE'LL GET TWO CLOVES OF GARLIC GOING HERE.

NOW THIS CURRY PASTE IS JUST GOING TO HAVE THE MOST WONDERFUL FLAVOR WITH THE CARROT.

SO WE'LL JUST CHOP THAT UP JUST A LITTLE BIT.

AND SO WE HAVE...

THE ONION AND THE GARLIC NOW JUST KIND OF SWEATING RATHER THAN BROWNING.

WE'RE JUST TRYING TO SOFTEN EVERYTHING.

SWEATING IS A NICE WORD THAT MEANS SOFT UNTIL IT CUTS LOOSE...

BRINGS THE FLAVORS OUT.

AND THEN TENDER.

WE HAVE HALF OF A GRANNY SMITH APPLE THAT'S PEELED AND CUT UP... AND WE'RE JUST GOING TO SCRAPE THAT RIGHT IN.

THIS ADDS A NICE SWEETNESS TO THE CURRY.

JUST WHEN THINGS BEGIN TO SOFTEN WE'RE GOING TO ADD THE SPICES TO MAKE THIS CURRY PASTE WITH THE CURRY BUTTER.

WE'RE GOING TO ADD TWO TABLESPOONS OF CURRY.

AND THIS IS REALLY FINE MADRAS CURRY YOU'RE USING?

THAT'S RIGHT, THIS IS A TEASPOON OF TURMERIC.

AND THAT'S FOR COLOR AND IT'S FOR FLAVOR?

COLOR AND FLAVOR AS WELL.

AND THEN WE HAVE ABOUT HALF A TEASPOON HERE OF PAPRIKA... AND GROUND PEPPER.

WE'RE USING SOME WHITE PEPPER HERE.

AND THAT HAS A WONDERFUL... A LITTLE BIT OF SALT.

WONDERFUL SMELL TO IT.

AND WE'RE GOING TO CONTINUE THE STIRRING.

SO AS YOU SEE...

IT'S JUST PICKING UP THIS MARVELOUS COLOR AND YOU CAN JUST SMELL THIS.

IT'S JUST INCREDIBLE.

YES, IT'S WHAT THAT SMELL OF BUTTER, AND ONION... AND GARLIC, AND CURRY - IT'S A MARVELOUS SMELL.

AT THIS STAGE WE PLACE THIS IN A FOOD PROCESSOR FOR PERHAPS 30 SECONDS, PUREE IT AND PASS IT THROUGH A STRAINER.

AND THE RESULT IS THE CURRY PASTE WHICH IS... END UP WITH THAT.

WHICH HAS GOT THE BODY FROM THE DUTCH APPLE AND THE ONION, AND THE GARLIC.

BUT IT'S GOT THE RICH SPICE FLAVOR THAT'S BEEN COOKED INTO THE VEGETABLES.

NOW THIS IS VERY STRONG AS IT IS SO WE WANT TO BE ABLE TO SOFTEN THIS.

AND THIS IS WHERE WE MAKE THE BUTTER.

I HAVE ONE POUND OF SOFTENED BUTTER...

WHOLE UNSALTED BUTTER.

THIS IS THE KIND OF THING THAT YOU CAN MAKE AND JUST KEEP IN YOUR FREEZER.

ABSOLUTELY.

YOU CAN MAKE THIS QUANTITY AND USE WHAT... USE JUST A LITTLE BIT FOR THE RECIPE AND YOU'LL HAVE IT ON HAND FOR... YOU COULD USE IT TO FLAVOR A RICE OR A GRAIN.

EVEN, YOU COULD PUT SOME ON A PIECE OF FISH.

THAT WOULD BE A NICE ON A BROILED MACKEREL.

YOU TAKE THIS... AND WE'RE GOING TO PLACE THE CURRY PASTE IN HERE.

AND I'M GOING TO TURN THIS ON TO ABOUT A MEDIUM SPEED.

(blender whirling) AND THEN YOU COULD JUST MAKE THAT AHEAD AND ROLL IT INTO A...

INTO A LI TTLE LOG AND PERHAPS WRAP IT IN PLASTIC WRAP...

PUT IT IN THE FREEZER AN D IT WILL BE READY TO GO.

THAT'S AWFULLY USEFUL TO HAVE.

SO THAT'S READY FO R THE SAUCE AND WE'RE RE ADY TO GO.

LET'S START BY TA KING SOME OF THIS BEAUTIFUL SLAB BACON, SMOKED BACON HERE... AND WE'RE GOING TO CU T RIGHT ALONG HERE DO A LITTLE TH IN STRIP.

WHAT WE WANT TO DO NOW... IS JUST REMOVE WH AT IS SOMETIMES A TOUGH LITTLE RI ND HERE...

IF YOU COULD CERTAINLY US E PACKAGED BACON...

THIS IS REALLY NI CE STUFF.

SURE, THICK SLICED.

SO, WE'LL CUT THAT.

AND WHAT WE WANT TO DO IS GE T THIS GOING IN A PAN AND RENDER IT S FAT.

SO NOT ONLY WILL WE BE USING THE BACON AS A FLAVORING AGENT BUT WE WANT TO SAVE AND US E ITS FAT AS WELL.

SO, I'LL START BY TA KING JUST A LITTLE BI T OF BUTTER HERE AND GET THAT ST IRRED A LITTLE BIT AND GIVE IT A LI TTLE START THERE.

SO KEEP THAT ON A NICE LO W, MEDIUM HEAT FOR A MINUTE.

...WHILE WE WORK.

YEAH, OKAY.

IN THE MEANTIME, I WA NTED TO SHOW YOU TO O THAT, YOU KNOW NOT EVERYBODY CAN FIND TH E DIVERS' SCALLOPS.

YOU CERTAINLY CAN'T.

IT'S, HOWEVER, THE SC ALLOPS THAT ARE AVAILABLE AT YOUR LOCAL FISH MARKET WOULD CERTAINLY SUFFICE.

YOU CAN SEE THE DI FFERENCE HERE.

I THINK YOU ALWAYS HAVE TO SMELL THEM IF IT'S BEAUTIFUL AND FRESH, THAT'S FINE.

THAT'S THE BEST TOOL YOU HAVE WHEN YOU GO INTO A FISH MARKET YEAP IT IS.

IS YOUR NOSE.

YOU JUST SMELL IT AND IT SH OULD NOT SMELL FISHY BUT IT SHOULD SM ELL OF THE SEA.

I THINK IT'S WHEN THEY WRAP IT UP THEY WON'T LET YOU SMELL IT... THEN YOU OPEN IT UP AND YOU SMELL IT.

AND IF IT'S NOT GOOD YOU SAY, "SMELL THIS, TAKE IT BACK".

YOU'VE GOT TO BE TOUGH.

THAT'S RIGHT.

DEFINITELY, WELL LET'S START BY... WE'RE GOING TO SEASON TH ESE A LITTLE BIT ADD A LITTLE SALT AN D PEPPER ON HERE.

AND WE'VE GOT A LITTLE BI T OF BUTTER GOING.

THE BUTTER HE LPS IN THE PROCESS OF BR OWNING A LITTLE BIT.

AND YOU REALLY GET THAT NICE, BEAUTIFUL COLOR.

AND THEN THAT LOVELY LITTLE BIT OF FLAVOR.

WE'LL GET TH AT GOING.

IN THE ME ANTIME... WE'RE GOING TO GET SO ME OF THIS SWISS CHARD.

YOU SEE THE RED VE IN AND THE BEAUTIFUL THAT'S STRAWBERRY CHARD.

REALLY GR EAT STUFF.

SO WE'RE GOING TO TAKE THE... CUT THE BIG STEM OUT HERE BECAUSE THIS ISN'T QU ITE SO TENDER.

WHAT A LOT OF THINGS THAT PEOPLE DON'T DO IS TO TAKE THE STEMS OFF THINGS AND IT MAKES A LOT OF DIFFERENCE, DOESN'T IT?

IT'S NOT VE RY TENDER.

LIKE STEMMING YOUR SPINACH.

AND YOU HAVE TO CH EW THROUGH THAT.

THIS IS BUBBLING, CHARLIE.

THAT'S BUBBLING, IT'S READY TO GO.

IT'S JUST NOW GETTING TH E COLOR THAT WE NEED SO WE'RE GOING TO ADD THE SC ALLOPS ONE AT A TIME.

ONE, TWO, TH REE, FOUR.

AND WE'LL LET THOSE BR OWN NICELY ON ALL SIDES.

SO, HOW'S OUR BACON LOOKING, AR E WE READY TO PULL THAT OUT?

DO YOU THINK IT 'S PRETTY CLOSE?

WELL IT'S NOT BROWN YET.

WE DON'T WANT TO MAKE IT CRISPY, I THINK WE'RE LOOKING MORE FOR A SOFT... CHEWY TYPE OF BA CON IN THIS CASE.

LET ME SE E, YEAH...

I THINK WE'RE LOOKING PR ETTY GOOD HERE.

WHY DON'T WE TAKE THAT OUT PUT THAT RIGHT ON THE SIDE.

SO, NOW WE'RE GOING TO TAKE THE CHARD AND JUST CUT IT SO RT OF COARSELY RIGHT ACROSS TH E LEAVES.

WE'RE JUST GONNA GET TH IS GOING IN THE PAN.

AND JUST TH E MOISTURE THAT'S ON THE CHARD FR OM RINSING IT IS ENOUGH WITH THE FAT, WE JUST WANT TO WILT IT RIGHT THERE.

NOW WE CAN ST IR IT AROUND.

THAT'S GREAT, THAT'S GREAT.

I'M GOING TO TU RN THIS OVER BECAUSE I THINK WE 'RE JUST... WE'VE GOT THE NICE CO LOR THAT WE WANT.

AREN'T THOSE GO RGEOUS?

LOOK AT THAT.

I THINK WE'RE READY TO TAKE THIS OUT.

AS YOU SEE, WE DON'T WA NT TO OVERCOOK IT IT'S SO TE NDER.

IT'S JUST WILTING.

WE'RE JUST WILTING IT, AN D SOFTENING IT UP.

BUT BEFORE WE REMOVE IT -- LET'S VERY, VERY LI GHTLY SEASON IT.

JUST A LITTLE BIT OF SA LT, NOT TOO MUCH.

AND WE'RE JUST GOING TO TAKE THAT RIGHT OUT AND KEEP IT ON THE SAME PL ATE WITH THE BACON AND KEEP IT WA RM OVER HERE.

AND I THINK OUR SCALLOPS AR E VERY, VERY CLOSE.

BECAUSE REMEMBER, AS WE CO NTINUE TO FINISH THE DISH -- THE SCALLOPS HERE ARE GO ING TO CONTINUE TO COOK.

AND THESE ARE SO FRESH, TH EY'RE GONNA BE GREAT JU ST LIKE THEY ARE.

SO WE'LL TA KE THOSE OUT AND WE'LL JUST LEAVE THEM RIGHT OVER HERE.

BOY, THAT'S REALLY LO OKING PRETTY GOOD.

WE'VE GOT OU R MUSHROOMS WHICH ARE JUST SL ICED A LITTLE BIT AND WE'RE GONNA TO ADD A LITTLE BIT OF THE SHIITAKE AND A LITTLE BIT OF TH E OYSTER MUSHROOM AND A LITTLE BIT OF THE BLACK TRUMPET.

YOU CAN USE ANYTHING YOU FIND I GUESS, CAN'T YOU?

YES, CHANTERELLE MU SHROOMS, MOREL MU SHROOMS.

JUST DON'T PICK A DEADLY AMANITA.

I'M GONNA ADD A LITTLE BI T MORE BUTTER HERE.

WHY DON'T WE FINISH OU R SAUCE HERE.

WHAT I WANT TO DO IS JUST TAKE SOME OF THE CURRY BU TTER HERE WHICH IS NICE AN D SOFTENED AT RO OM TEMPERATURE AND JUST BEGIN TO WHISK THIS IN HERE.

HMMM.

AND THAT'S JUST THE CARROT JUICE WITH CURRY BUTTER.

THAT'S THE CA RROT JUICE THAT WE'VE REMOVED TH E SOLIDS FROM.

SO WE'VE GOT RE ALLY CARROT WATER.

AND WE'RE WHISKING IN THAT CURRY BUTTER THAT WE MADE EARLIER FROM THE CURRY PASTE.

IT LOOKS PR ETTY GOOD.

WE'LL HAVE TO ADJUST TH E SEASONING HERE.

WHY DON'T YOU TRY THAT AND SEE IF YOU THINK WE NE ED ANY SALT OR PEPPER.

I'M SURE WE DO, BECAUSE WE RE ALLY HAVEN'T SEASONED IT.

I'M GONNA WANT TO TURN TH E FLAME OFF THERE.

UH HUM.

AB SOLUTELY.

YES, DEFINITELY NEEDS SALT.

HOW'S THE FLAVOR OT HERWISE, DO WE HA VE A NICE CURRY?

IT'S NICE, AND IT'S NOT OVERPOWERING AT ALL IT'S VERY SUBTLE.

CERTAIN SHELL, LO BSTERS AND SCALLOPS AND OTHER SHELL FO OD REALLY BENEFIT FROM THE ADDITION OF SOME SWEETNESS.

AND WHAT WE'VE GOT HERE IS TH AT SWEET FROM THE CARROT BUT THAT VERY COMPLEX FL AVOR FROM THE CURRY.

SO, WHY DON'T YOU TRY IT NO W AFTER THE SEASONING AND SEE WHAT YO U THINK.

I'LL TRY IT WITH A ROUND SPOON.

I THINK THE SE ASONING'S A LITTLE CLOSER.

I THINK THAT'S JUST RIGHT.

LITTLE BE TTER?

I WOULDN'T WANT ANY MORE SALT.

THAT'S GOING TO BE GREAT, ES PECIALLY WITH TH E SCALLOPS.

OUR SAUCE IS DONE.

I HAVE A FEW HA RICOTS VERT...

THE FRENCH GR EEN BEAN...

WHICH ARE JUST POACHED IN BOILING SALTED WATER AND THEN SHOCKED IN ICE WATER SO THAT TH EY'RE COOKED.

AND WE'RE JUST GONNA TH ROW THEM IN THE PAN HERE AND MIX IT IN WI TH THE MUSHROOMS.

...FOR COLOR.

ADD A LITTLE COLOR AND A LITTLE TEXTURE AS WELL.

BUT YOU KNOW WHAT WE DON'T HAVE?

WE NEED A LITTLE BIT OF AC IDIC BALANCE, I THINK TO KIND OF CUT THROUGH SO ME OF THESE RICH AND EARTHY AND SEEDY AND CO MPLEX FLAVORS...

I'M GOING TO TA KE SOME LEMON AND JUST, IN THE PAN... AND THIS WILL ALMOST HELP FINISH THE COOKING HERE.

LEMON IS WONDERFULLY USEFUL IN COOKING.

SOMETIMES YOU DON'T EVEN SP ECIFICALLY TASTE LEMON IF YOU USE A LITTLE BIT, BR ING THE FLAVORS OUT.

YEAP.

SO, SALT AN D PEPPER.

OH, LOOK AT HOW PR ETTY THIS IS?

I MEAN, THIS IS RE ALLY, REALLY NICE.

SO, IT'S TIME NOW TO PU T THE PLATE TOGETHER.

SO, I'LL START OVER HE RE WITH THE CHARD AND WE'LL PUT A LITTLE BI T OF THIS IN THE BOWL RIGHT IN THE CENTER OF TH E BOWL, NOT TOO MUCH.

YOU KNOW, IF YOU CA N'T FIND CHARD SPINACH IS JUST AS GOOD FOR THIS.

AND I'M GONNA TAKE SOME OF THE MUSHROOM HERE... JUST PUT IT AROUND.

SOME OF THE HA RICOTS VERT A COUPLE LITTLE PIECES OF BACON WOULD BE NICE.

THERE WE GO.

WE'RE READY TO PUT ONE OF OUR SCALLOPS ON THERE.

OKAY, AND NOW WE'RE RE ADY FOR OUR SAUCE.

I'M JUST GOING TO LA DLE IT RIGHT ON HERE.

IT'S SO WO NDERFUL.

I'LL PUT TH AT RIGHT ON.

OKAY JULIA, THAT'S TH E SCALLOP DISH.

WELL, THAT'S A PERFECTLY BEAUTIFUL DISH, CHARLIE.

THANK YOU VE RY MUCH.

I CAN'T WAIT TO EAT IT.

WELL, I'M READY TO HE LP YOU ENJOY IT.

GOOD.

AND NOW FOR DESSERT.

IT'S A KIND OF INDESCRIBABLE DELIGHT THAT CHARLIE WILL TELL US ABOUT.

WELL, I LOVE A VERY REFRESHING FR UIT SOUP AT THE END OF A MEAL.

IT'S LIGHT AND FULL OF FLAVOR.

AND WHAT I HA VE HERE...

I'VE TAKEN SO ME PEACHES AND WE'VE PEELED AN D PITTED THEM AND CUT THEM IN TO QUARTERS.

YOU CAN SEE HOW GO RGEOUS THEY ARE.

YEAH.

AND PEACHES IN THE HE IGHT OF THEIR SEASON THERE'S NOTHING LIKE THEM.

I'M GOING TO TAKE THEM AN D PUT THEM IN THIS RE AL SIMPLE SYRUP.

IT'S NOT TOO SWEET BECAUSE THE PEACHES AR E ALREADY...

IT'S SUGAR AND WATER.

IT'S ABOUT TWO CU PS OF WATER AN D A QUARTER CU P OF SUGAR.

NOW JUST TO GIVE IT A LI TTLE INTERESTING ACCENT I'M GOING TO TAKE A PI ECE OF GINGER HERE AND I'VE GOT IT PEELED...

I'M JUST GOING TO CUT THIS IN TO A COUPLE PIECES HERE AND PLACE THESE IN HERE AS WELL.

AND INFUSE A LITTLE OF THIS GINGER FLAVOR BECAUSE GINGER AND PEACH GO TOGETHER PRETTY NICELY.

AND THEN WE'RE GOING TO TA KE A CINNAMON STICK AND PLACE TH AT IN THERE.

AND NOW FOR A RE ALLY EXOTIC TOUCH.

I LIKE TH E IDEA OF THE LITTLEST BIT OF HE AT RUNNING THROUGH THIS WHICH JUST, I THINK AD DS TO THE SORT OF...

THE REFRESHING CH ARACTER OF THE SOUP.

AND WE'RE GOING TO JUST DO THE LITTLEST GRIND OF WH ITE PEPPER IN THE SOUP.

AND AS YO U CAN SEE IT'S ON AT JU ST A SIMMER.

AND IF I COULD HAVE YOU JU ST PUT THAT LID ON.

YEAH.

WE'LL LET IT STEEP FOR AB OUT 25, 30 MINUTES.

IT'LL BE READY TO BL END AT THAT POINT.

AFTER WE BLEND TH E PEACHES WE'RE GOING TO STRAIN THEM AN D HEAT THEM UP AND SERVE TH E SOUP WARM.

BUT WE'RE GOING TO SE RVE THE WARM SOUP WITH COLD FR UIT SORBET.

HOMEMADE SORBETS.

WELL, I'VE TAKEN SOME BLACKBERRIES AND WE'VE BLENDED AND STRAINED THEM SO WE HAVE A BLACKBERRY PU REE HERE.

AND THERE'S REALLY NO THING MORE TO IT.

JUST RIPE BLACKBERRIES, TH EY'RE REALLY GORGEOUS.

WHAT I'M GOING TO DO NOW IS I' VE GOT A SI MPLE SYRUP WHICH IS EQUAL PARTS SU GAR AND WATER... THAT ARE JUST BR OUGHT TO A SIMMER.

STRONGER THAN TH AT, YEAH.

STRONGER THAN THIS THAN?

AND SO WHAT WE 'RE DOING HERE IS JUST TRYING TO ADD EN OUGH OF THE SIMPLE SYRUP SO THAT WHEN WE FREEZE IT, WE BRING THE NA TURAL FLAVOR OUT.

SO THE OTHER THING THAT I LIKE TO DO SOMETIMES IS MAYBE JUST ADD, FOR A LITTLE FLAVOR ACCENT A COUPLE DROPS OF LE MON JUICE, NOT MUCH.

IT SORT OF BRINGS THE SHARP QU ALITY OF THE FRUIT TO IT.

LEMON JUICE ALWAYS DOES.

JUST A LITTLE BIT HERE, TH AT'S ALL WE WANT.

SO WE'LL ADD TH E LEMON JUICE.

THE PROCESS I'M GOING TO US E FOR THE OTHER SORBET IS REALLY THE SAME.

I HAVE SOME YOGURT, SO ME PLAIN YOGURT NOT FLAVORED WI TH ANYTHING.

AND WHAT I WOULD DO IS ADD TH E SIMPLE SYRUP TO TASTE AND THEN MAYBE A LITTLE BI T OF LIME JUICE.

I LIKE LIME AND YO GURT TOGETHER.

YEAH.

AND THEN FOR TH E FINAL SORBET I HAVE SOME WA TERMELON.

WATERMELON, THAT'S A GOOD IDEA.

THAT WE'VE BLENDED AND PU T THROUGH A STRAINER.

YEAH.

SO, THIS TOO, WE'LL ADD TH E SYRUP TO TASTE.

WELL I'VE BEEN CHURNING TH E WATERMELON SORBET AND AS YOU CAN SEE, IT 'S JUST ABOUT DONE AND HERE'S SOMETHING TH AT'S KIND OF FUN.

I WANT TO TASTE THAT TOO -- THAT LOOKS FASCINATING.

NOW DOES IT TASTE LI KE WATERMELON?

SORT OF.

BUT NOT CO MPLETELY?

NO.

WELL, I'M GOING TO DO SOMETHING THAT'S GOING TO JUST PU SH IT OVER THE EDGE.

I'VE GOT A LITTLE BIT OF FRESH WATERMELON THAT I JUST SEEDED AND CH OPPED UP A LITTLE BIT.

AND I'M JUST GOING TO SP OON SOME OF THAT RIGHT IN.

AND THIS WILL NO T ONLY AUGMENT THE FLAVOR OF THE WATERMELON SORBET BUT IT WILL ADD A LITTLE IN TERESTING TEXTURE ELEMENT.

THAT'S A VERY GOOD IDEA.

WE 'LL PUT SOME OF THAT IN THERE.

SO I'LL PUT TH IS ON NOW.

AND WE'LL JUST CHURN IT RIGHT IN THERE.

YOU'RE READY TO SERVE IT NOW CHARLIE?

THIS IS TH E FUN PART.

OH GOOD.

THIS IS WHEN WE TA KE THE PEACHES AFTER THEY'VE ST EEPED.

CAN YOU SMELL TH E SPICE?

IT'S LOVELY...

I CAN SMELL THE GINGER AND PEACH.

THE GINGER, AND TH E CINNAMON?

YEAH.

AT THIS POINT WE CAN DI SCARD THE GINGER PIECES AND THE CINNAMON.

AND WE'RE GOING TO TAKE OUR... JUST BARELY CO OKED THROUGH AND NOW BEAUTIFULLY SA TURATED WITH FLAVOR PEACH PIECES.

AND JUST PUT THEM RI GHT IN THE BLENDER.

AS YOU CAN SEE, TH EY'RE STILL WARM.

SO, I'M GOING TO TAKE THIS AND JUST PUT A CO UPLE OF LADLE-FULS.

NOW WE CAN ALSO CO NTROL THE THICKNESS OR THINNESS OF THE SOUP.

I HAPPEN TO LIKE A SOUP TH AT'S NOT TOO THICK SO I'M JUST GOING TO PUT A FEW LADLES OF THE JU ICE IN HERE.

AND I'LL JUST PU T THIS OVER HERE.

I'M GOING TO TAKE A SECOND AN D JUST BLEND THIS RIGHT UP.

YOU COULD PROBABLY TURN THAT INTO A SORBET ALSO?

YOU COULD PROBABLY TU RN THIS INTO A SORBET.

NOW THIS IS THE POINT WH ERE WE'LL CHECK IT AND JUST SEE IF WE LI KE THE CONSISTENCY.

NOW THAT SEEMS LIKE IT'S ABOUT RIGHT FOR THE SOUP.

THAT LOOKS LIKE A CREAM SOUP.

NOW I'M GOING TO TAKE TH E LITTLE PAN HERE AND WE'RE GONNA TO JUST TR ANSFER IT BACK OVER HERE AND WE'LL SET THAT RI GHT ON THE HEAT.

THE OTHER REALLY FU N PART NOW... IS WE'RE GOING TO GET SOME TE XTURAL ELEMENTS GOING.

SO WE'VE GOT SOME BA NANA FROM THE STORE.

AND WE'VE GOT STRAWBERRY AN D A LITTLE BIT OF APPLE.

WHAT WE'RE GOING TO DO IS MAKE SOME FRUIT CHIPS SOME OVEN DRIED PI ECES OF THE FRUIT.

WATER, WHEN WE DO THIS PR OCESS OF OVEN-DRYING THESE PIECES OF FRUIT WILL BE EVAPORATED OUT OF THE FRUIT AND WE'LL END UP WITH RE ALLY DELICATE LITTLE CH IPS THAT ARE JUST... AND THIS YOU WILL DO AHEAD, OF COURSE?

WELL, IF YOU DO IT TOO FAR AHEAD THEY COULD GE T SOGGY.

BUT I THINK IF YOU DI D IT THAT AFTERNOON THEY COULD CERTAINLY LAST A COUPLE OF HOURS IN A ZI P-LOCK BAG OR SOMETHING.

THE STRAWBERRY WE WOULD HULL.

WE'RE JUST GOING, SA ME THING... RAZOR THIN.

VERY, VERY THIN.

NOW I'M GOING TO TAKE THE APPLE WHICH IS PEELED...

THESE WO RK WELL.

IS THAT A GRANNY SMITH?

GRANNY SMITHS WORK TH E BEST FOR THIS.

WE'RE GOING TO CUT TH ESE REAL THIN.

AGAIN, THESE PAPER TH IN SLICES HERE.

AND ONCE WE'VE GO T ALL THE APPLE AND BANANA, AND ST RAWBERRY CHIPS WE'RE GOING TO LAY THEM OUT ON A STICKLESS PAN IN A THIN LA YER... NO-STICK PAN.

WHICH IS WHAT I' VE DONE HERE.

YEAH.

AND THESE WILL GO IN TO A 200 DEGREE OVEN FOR ANYWHERE FROM 30 TO 50 MINUTES...

SO METHING LIKE THAT.

NOW WE'RE READY TO PLATE OUR SOUP.

AND NOW WE'VE GOT A LITTLE FI NE DICE OF THE PEACH.

I'M GOING TO ADD A LITTLE BI T OF WATERMELON THAT'S BE EN DICED AS WELL.

AND ONE OF THE TH INGS I LIKE TO DO IS MAYBE ECHO SOME OF THE FLAVORS.

THE OTHER PURPOSE TH AT THIS SERVES IS THAT IT WILL HE LP US KEEP OUR SO RBET UP OF F THE PLATE SO THAT WHEN WE POUR THE HO T SOUP IN IT WON'T MELT.

SO NOW WE'RE READY TO TAKE OUR SORBETS AND PUT THEM IN THE SOUP.

SO WE'RE GOING TO START WI TH THIS ONE HERE -- THIS IS THE WA TERMELON.

AND IT, YOU KNOW, IT'S IMPORTANT...

WHEN YOU HAVE A SO RBET, TO TEMPER IT.

SO IT'S NO T ICY COLD.

SO IT'S NOT ICY COLD.

I'M JUST GOING TO TA KE ANOTHER SPOON.

AND YOU COULD USE AN ICE CREAM SCOOP.

THIS IS KNOWN AS TH E QUENELLE SCOOP.

SO WE'LL TAKE ON E OF THESE AND WE'LL JUST PUT ONE OF THESE ON THERE LIKE SUCH.

AND WE'LL GET THE YOGURT OV ER HERE AND THAT'S GREAT.

THAT YOGURT IS REALLY OF A SORBET TEXTURE...

I LIKE THINGS LIKE THIS... THAT'S INTERESTING.

BECAUSE IT'S NOT AN ICE CREAM...

BUT IT WILL GIVE THIS A RI CHNESS LIKE AN ICE CREAM.

BUT IT'S STILL NI CE AND LIGHT AND IT ADDS TH AT WONDERFUL, SO RT OF TARTNESS.

I THINK THAT WE'RE LO OKING FOR DIFFERENT FL AVOR ASPECTS AS WELL.

SO WE'VE GOT ALL TH ESE TEXTURES GOING AND TEMPERATURES AN D FLAVORS.

THIS IS THE BL ACKBERRY.

THE COLOR ON THIS IS JU ST SO RICH AND NICE.

YEAH, THAT'S BEAUTIFUL.

SO WE'LL TAKE THAT ONE AND PU T THAT RIGHT IN THERE.

SO NOW WE'LL TAKE SOME BA NANA PIECES HERE... AND JUST TU CK THESE IN.

AND A COUPLE OF ST RAWBERRY PIECES.

STRAWBERRIES IN THE... AND THIS IS VERY PRETTY.

YOGURT ARE SUCH A GR EAT COMBINATION.

AND WE'LL JUST TAKE THE AP PLE IN THE WATERMELON.

LOOK AT THE COLORS, TH EY'RE GLISTENING.

YOU HAVE TO RUSH TO SERVE THIS, DON'T YOU?

I WILL SAY THAT TH INGS WILL MELT SO YOU HAVE TO WORK A LITTLE QUICKLY... YEAH.

ONCE YOU'RE AT THIS STAGE.

AND I ADD A LI TTLE BIT OF MINT.

AND THIS WAS SOMETHING I WA SN'T EVEN PLANNING ON USING.

BUT I FOUND IT WI TH THE PRODUCE.

AND I THOUGHT, MI NT CAN WORK SO WE LL WITH THESE.

WOULD YOU TRY TH AT AND...

I CERTAINLY WOULD.

GIVE ME AN OPINION?

OH THIS IS SO PRETTY.

IS THAT OKAY?

MMMM, MMMMM... WELL, TH ANK YOU.

CHARLIE, THAT'S WONDERFUL!

THIS IS A FITTING FINISH TO A GREAT DEMONSTRATION.

THANK YOU.

MANY THANK YOU'S.

Julia: THANK YOU, CHARLIE...

I THINK THIS IS GOING TO PLEASE OUR AUDIENCE VERY MUCH.

AS YOU KNOW WE HAVE AN AUDIENCE OF SERIOUS COOKS AND WOULD-BE CHEFS.

AND THEY'LL BE DELIGHTED TO HEAR FROM YOU.

THANK YOU, JU LIA.

THANK YOU EVER SO MUCH.

IT'S BEEN AN HONOR TO WORK WI TH YOU AND BE WITH YOU.

YOU'VE CONTRIBUTED ENORMOUSLY.

WELL, THANK YOU.

BON APPETIT.