HELLO, I'M JULIA CHILD.

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

TODAY, I'M JOINED BY HUSBAND AND WIFE TEAM JOHANNE KILLEEN AND GEORGE GERMON CHEF/OWNERS OF AL FORNO IN PR OVIDENCE, RHODE ISLAND.

AND FOR A STUNNING DESSERT, CHEF CHRISTOPHER GROSS OF CHRISTOPHER'S, IN PHOENIX, ARIZONA.

Julia: AL FORNO IS FAMOUS FOR ITS STEAKS AND WE'RE GOING TO DO A DIRTY STEAK WITH FANNY SAUCE.

HOT FANNY SAUCE.

HOT FANNY SAUCE.

AT THE RE STAURANT WE TRY TO CUT EV ERY STEAK TO ORDER AS OPPOSED TO CUTTING TH EM BEFOREHAND AND THEN STACKING THEM.

UM HMM, YEAH.

WE FOUND THAT HAS A TENDENCY TO DRY OUT THE STEAK.

MAKE IT A LITTLE BIT MORE TOUGH.

YEAH, THEY OXIDIZE VERY QU ICKLY AFTER THEY'RE CUT.

YES.

AND THIS IS A RIB.

A RIB-EYE, YEAH.

THE BONE HAS BEEN TAKEN OUT AND... IS THAT ABOUT AN INCH?

OH, A LITTLE BIT MORE MAYBE.

SO THERE THEY ARE, I MEAN, THAT IS A REALLY... THOSE ARE JUST BEAUTIFUL.

AND THIS IS GOING TO BE ENOUGH FOR SIX PEOPLE.

YOU DON'T KEEP ALL THE FAT ON IT?

WE 'LL COOK IT WI TH THE FAT ON IT BUT YOU DON'T HA VE TO EAT IT.

IT'S A NICE LUBRICANT WHEN WE'RE COOKING IT ESPECIALLY FOR TH IS TECHNIQUE.

COOKING IT RIGHT ON THE COALS.

AND THEN WHEN WE SL ICE IT LATER WE'LL CUT AWAY A GO OD DEAL OF THE FAT.

YEAH.

LET'S MOVE THAT ONE NOW.

THAT'S BEAUTIFUL.

LET'S GET OUR FANNY SAUCE GOING.

OH, THIS IS A HOT FANNY SAUCE.

WHO GAVE IT THAT NAME?

WELL, GEORGE ACTUALLY DID.

HE'S GOTTEN ENCHANTED WI TH THIS NAME SOMEHOW.

HOW DID YOU GET SO EN CHANTED WITH THIS NAME?

I DON'T REMEMBER IT SEEMED TO BE SUCH A SP ICY AND HOT, SWEET SAUCE THAT I THOUGHT IT WAS APPROPRIATE TO CALL IT A... WHAT IS THIS, SUGAR?

THIS IS SUGAR GOING IN NOW.

HOW MUCH YOU'VE GOT IN THERE?

ABOUT A CUP.

THE REASON FOR THE SUGAR I FIND THAT IT GIVES A REAL DEPTH OF FLAVOR WITHOUT BEING SWEET.

THE DEEPER YOU CARAMELIZE THE SUGAR I FIND THAT YOU LOSE MORE AND MORE OF ITS SWEETNESS.

ALSO GIVES IT A GREAT COLOR, TOO.

YEAH.

LET THAT START TO MELT AND WE'LL GO FROM THERE.

IN THE MEANTIME, WHY DON'T WE CHOP A JALAPENO.

HOW HOT A PEPPER IS THAT?

IT'S PRETTY HOT.

GEORGE, JULIA DOESN'T LI KE REAL HOT STUFF SO I THINK YOU SHOULD TAKE TH E SEEDS AND RIBS OUT.

OKAY.

YOU OUGHT TO EX PLAIN ABOUT THAT.

I'M NOT A TEXAN.

I LEARNED A LITTLE TR ICK FROM DEANN BAYLESS WHO IS ONE OF, SHE'S A FANTASTIC CHEF.

DEANN BAYLESS TO LD ME THAT THE HEAT IS AC TUALLY IN THE RIBS OF THE HOT PEPPER.

I ALWAYS THOUGHT IT WAS IN THE SEEDS.

THAT'S WHAT I ALWAYS THOUGHT.

IT'S A GOOD IDEA DOING IT WITH A SPOON BECAUSE IF IT'S TOO HOT IT HURTS YOUR HANDS.

YES, IT CAN.

MICHAEL LOMONACO ALWAYS WASHES HIS HANDS IN MILK AFTER HE'S HANDLED A PEPPER.

HE SAYS THAT TAKES OUT THE STING.

TH AT'S A GR EAT IDEA.

I'VE NEVER HEARD OF THAT.

JUST ROUGHLY CHOPPED REALLY.

JUST ROUGHLY CHOPPED BECAUSE IT'S ALL GOING TO GO IN THE BLENDER.

YOU WANT TO WATCH IT PRETTY CLOSELY BECAUSE YOU DON'T WANT IT TO GET SO BLACK THAT IT BECOMES BITTER ON YOU.

YEAH.

THE THING THAT WILL ACTUALLY STOP THE CARAMELIZATION FROM GOING TOO FAR IS BY THE ADDITION OF THE ONIONS AND THE PEPPER.

I SEE.

THEN YOU DON'T HAVE TO WORRY.

BU T YOU WANT TO BE VERY CAREFUL WHEN YOU ADD TH E VEGETABLES BECAUSE YOU KNOW HO W HOT CARAMEL IS.

IT'S ONE OF THE HO TTEST SUBSTANCES.

YEAH, YOU STAND AWAY.

YOU STAND AWAY JUST IN CA SE IT SPLATTERS ON YOU.

HERE IT'S HAPPENING.

IT LOOKS GOOD.

THAT'S A BEAUTIFUL COLOR, ISN'T IT?

ISN'T THAT GREAT LOOKING?

YEAH.

BE CAREFUL, GEORGE.

JUST STAND BACK.

STAND AWAY.

THAT WOULD BE ABOUT A LITTLE OVER A QUART OF ONIONS YOU'D SAY ABOUT A FULL QUART?

YEAH, I MEASURE IT OUT TO BE ABOUT TWO POUNDS.

YEAH.

NOW IF YOU JUST PUT THAT THERE AND LET IT SWEAT A TINY BIT THE JUICES WILL COME OUT FROM THE ONIONS.

THIS WILL BE... YOU'RE NOT STIRRING AT ALL AT THIS POINT.

NO, JUST GIVE IT A CHANCE TO KIND OF GET ITSELF ACCLIMATED TO THE CARAMEL AND IT'LL BE FINE.

A NICE TERM.

SO WHAT WE WANT TO DO NOW IS SWEAT THIS FOR ABOUT EIGHT MINUTES.

YOU SEE HOW IT'S ALL THAT LIQUID.

YEAH.

AND THE THING THAT WE'RE GOING TO DO AFTER THIS IS ALL COMBINED, JULIA WE'RE GOING TO BLEND IT INTO A NICE, THICK SAUCE.

OH GOOD, WELL NOW, IS THAT DONE?

JUST ABOUT- IT'S READY TO HAVE THE STOCK PUT INTO IT.

YOU NOTICED HOW IT'S REDUCED AND IT'S GOTTEN THAT RICH, CARAMEL COLOR.

LOVELY COLOR.

THAT'S A WONDERFUL IDEA, I MUST SAY.

IS THIS SOMETHING YOU INVENTED?

THIS IS SOMETHING GE ORGE INVENTED.

GEORGE INVENTED, HIMSELF.

HI MSELF.

NOW THAT WAS WHAT KIND OF STOCK?

THAT WAS CH ICKEN STOCK.

CHICKEN STOCK.

AND THAT WAS A QUART.

A NICE, RICH CHICKEN STOCK A QUART OF CH ICKEN STOCK.

SO THERE, WE'LL LET THAT COME TO A BOIL AND REDUCE SLIGHTLY.

THAT WAS A LITTLE SALT THAT WENT IN.

YES.

AND, AGAIN THAT WA S KOSHER SALT.

IT REALLY HAS REDUCED, HASN'T IT?

IT SURE HAS.

IT'S KIND OF THICKENED LIKE SYRUP.

I THINK WE'RE READY TO ADD A LITTLE BIT OF SHERRY.

A LITTLE SHERRY, THAT'S NICE.

JUST LET IT COOK FOR A MOMENT.

A LITTLE TINY BIT.

THAT GIVES A NICE... NICE FLAVOR, DOESN'T IT?

YOU CAN ACTUALLY SMELL WHAT IT'S GOING TO TASTE LIKE.

YES, YOU CAN.

NOW WHAT I'LL DO IS GET IT READY TO START BLENDING.

OKAY, HERE'S YOUR BLENDER.

BE CAREFUL, YOU'RE GO ING TO USE THAT?

YEAH, I'LL JUST FILL IT UP.

OKAY.

YOU WANT THE HEAT OFF?

SURE.

THOSE CUT, PEELED PEPPERS WENT IN.

RIGHT.

HOW MUCH VINEGAR DID YOU PUT IN THERE?

ABOUT HALF A CUP?

ABOUT HALF A CUP, JULIA.

HOW'S THAT?

THAT LOOKS GOOD TO ME.

OKAY.

LOOK AT HOW LOVELY IT IS.

THERE'S YOUR HOT FANNY.

THERE IT IS.

AND WE CAN LET THAT CALM DOWN.

DO YOU HEAT IT UP AGAIN, OR NOT?

WE CAN.

I THINK WHAT WE SHOULD DO NOW IS GO OUTSIDE AND COOK THE STEAKS.

GOOD.

OK AY, GREAT.

WHAT WE WANT TO DO HERE, JULIA IS HAVE AS MUCH HEAT AS POSSIBLE.

GENUINELY, WHEN YOU'RE BARBECUING YOU TRY AND GET IT SO TH E FIRE IS AT A POINT WHERE YOU CAN HOLD YO UR HAND OVER IT FOR THREE SE CONDS OR SO.

BUT ON THIS PARTICULAR FI RE YOU WANT IT... OH, THAT'S.

IT'S VERY HOT.

I CAN ONLY HOLD IT ABOUT ONE SECOND.

ONE SECOND IS WH AT YOU NEED.

YOU'RE NOT USING BRIQUETTES?

NOPE.

WE'RE USING A NA TURAL CHARCOAL.

THE HARDWOOD CHARCOAL YOU'LL NOTICE IT LOOKS JUST LIKE A PIECE OF WOOD...

YES, IT DOES.

JUST A PLAIN PIECE OF BLACKENED WOOD.

BRIQUETTES ARE MADE LIKE THIS BUT THEN THEY'RE CHOPPED UP AND MADE INTO POWDER AND THEN PUT BACK TOGETHER WITH PETROLEUM PRODUCTS.

AND THAT GIVES THE FOOD A REALLY OFF FLAVOR.

OF COURSE IT DOES AND THIS... AND THIS IS A NATURAL PRODUCT, IT'S...

THERE'S NO CHEMICALS IN IT.

RIGHT, NO CHEMICALS.

AND WE DON'T USE ANY KIND OF PETROLEUM STARTER.

YEAH.

WE'LL JUST USE A PIECE OF NEWSPAPER OR A LITTLE BIT OF KINDLING.

YEAH.

JUST LIKE YOU MIGHT BE BUILDING A FIRE AT HOME.

LET'S JUST DRY OFF THOSE STEAKS A LITTLE BIT.

THIS IS ALSO REALLY IMPORTANT TO MAKE SURE THAT THE BEEF IS VERY, VERY DRY BEFORE YOU PUT IT ON THE COALS.

AND I THINK THAT'S A GOOD GENERAL RULE FOR COOKING BEEF ANYTIME.

FOR ANYTHING, OR ANYTIME.

WHETHER YOU'RE GRILLING IT, YES.

ANY KIND OF MEAT, DRY IT OFF.

YES.

BECAUSE YOU WANT TO EITHER HAVE THE NATURAL FATS FLAVOR BUT YOU DON'T WANT ANY JUICE OR WHATEVER ON IT.

OTHERWISE IT WON'T BROWN UP FOR YOU.

WE'RE NOT GOING TO AD D ANY SALT TO IT.

WE'RE GOING TO PLACE IT DOWN VERY GENTLY ON THE FIRE.

AND YOU CAN HEAR THAT SIZZLE.

I NEVER HEARD OF BARBECUING RIGHT ON THE COALS LIKE THIS.

IT GIVES IT A GREAT FLAVOR.

I THINK SO.

IT GIVES IT A COMPLETELY DIFFERENT FLAVOR.

IT ALMOST INFUSES THE MEAT WITH FLAVOR.

YEAH.

AND AGAIN, IT'S VERY ESSENTIAL THAT YOU USE THE NATURAL CHARCOAL.

OF COURSE.

THE CHARWOOD FOR FLAVOR.

IN TOTAL, WHAT I' M GOING TO DO IS COOK IT AB OUT EIGHT MINUTES.

FOUR MINUTES ON EACH SIDE AN D THEN I'LL FLIP IT.

AND, I THINK WHEN PE OPLE SEE THIS DONE THEY'LL THINK, THE CHARCOAL IS GOING TO STICK TO IT.

IN REALITY, ONLY A SM ALL AMOUNT STICKS TO IT BECAUSE THE FI RE IS SO HOT.

ALSO, IF YOU LO OK AT IT YOU'LL SEE THAT SMOKE IS ACTUALLY JUST INFUSING THE STEAK ALMOST LIKE A PRESSURE CO OKER WITH THE SMOKE.

SO YOU ACTUALLY GET A MU CH NICER TASTE TO IT.

THERE'S A LOT OF SMOKE.

LO T OF SM OKE TODAY.

IS THAT THE FAT BURNING?

YE AP, AND I LE AVE THE FAT ON BECAUSE THE FAT REALLY IS WHERE ALL THE TASTE IS.

WE'LL CUT THAT FAT OFF AF TER IT'S BEEN COOKED AND WE ALLOW IT TO RE ST FOR SOME TIME.

THE OTHER TH ING, TOO IS I DON'T GO BEYOND ME DIUM-RARE IN COOKING THIS.

I LIKE TO DO IT RA RE, REALLY RARE.

YEAH.

I FIND THAT IF YOU GO BE YOND MEDIUM-RARE IT HAS A TENDENCY TO TO UGHEN THE STEAK.

I'M GOING TO TU RN THIS NOW.

I CAN SEE WHY THEY CALL IT DIRTY STEAK.

JULIA, THESE ARE JUST ABOUT RE ADY RIGHT NOW TO TAKE OFF SO I'M GO ING TO...

I THINK EVERYBODY WOULD LIKE TO KNOW HOW DO YOU KNOW THAT IT'S DONE.

YOU'RE GOING TO COOK THEM RARE.

THESE ARE ACTUALLY VE RY RARE.

YEAH.

WHEN I TOUCH THEM, I HA VE A LITTLE FLAMER HERE.

LET ME GET THIS ONE OFF SO THEY DON'T OVERCOOK.

BY TOUCHING THEM YOU CA N SEE THAT THEY'RE... THAT FEELS VERY, VERY RARE.

VE RY SOFT.

BUT IF YOU LET THIS RE ST FOR A FEW MOMENTS.

THEN IT KEEPS ON COOKING.

IT DOES KEEP ON COOKING.

IF WE HAVE A STEAK THIS SIZE WE LET IT REST AT LEAST FIVE TO EIGHT MINUTES.

AND IT ALLOWS, IT CONTINUES...

THE HOT JUICES GO BACK INTO THE FLESH?

YES.

AND IT MAKES THEM MUCH MORE SUCCULENT AND JUICY.

JULIA, WHAT WE'RE GO ING TO DO NOW IS TAKE TH ESE STEAKS AND PUT THEM IN A 160 DEGREE OVEN.

THAT'S WONDERFUL.

AND WE'RE GOING TO PUT TH EM ON A COOLING RACK TO MAKE SURE THAT THE AI R WILL CIRCULATE ALL AROUND THEM.

SO THEY WON'T CONTINUE TO COOK THEY'LL JUST BE EXACTLY LIKE THIS- NICE AND JUICY AND READY TO GO.

LET'S GO THEN.

NOW WE'RE GOING TO MAKE MASHED POTATOES USING THESE LITTLE RED BLISSES.

YES, AND WE LEAVE THE PEELS ON SO IT GIVES YOU A LITTLE BIT OF AN EARTH-Y TASTE ALONG WITH THE CREAMINESS OF THE POTATO.

GOOD.

FOR FLAVOR WE'RE GOING TO DO A "GREMOLADA" WHICH IS A MIXTURE OF FRESH ITALIAN FLAT LEAF PARSLEY FRESH GARLIC, AND LEMON PEEL.

GEORGE, WHY DON'T YOU START TAKING THE PITH OFF THE LEMON.

OKAY.

WE'RE GOING TO USE THAT ZESTER BECAUSE IT'LL TAKE THE YELLOW PART OFF AND IT'LL LEAVE ALL THE WHITE BEHIND.

THE WHITE WILL BE BITTER IF WE USE IT.

YEAH.

THERE'S THAT NICE SMELL OF REFRESHMENT.

IS THIS AN ORGANIC LEMON?

THIS IS AN ORGANIC LEMON.

WE DIDN'T HAVE TO BLANCH IT?

NO.

THERE'S NO POISONS ON IT?

NO POISONS ON THIS ONE.

BUT ONE THING THAT SHOULD BE MENTIONED IS THAT THIS PROCEDURE SHOULD BE DONE JUST BEFORE YOU'RE SERVING IT.

SO, IT HAS TO BE DONE FRESH?

YES.

THE OILS IN THE LEMONS DRY OUT VERY QUICKLY AND THE GARLIC TENDS TO BECOME A LITTLE BITTER IF IT'S LEFT TO SIT.

AH.

OKAY JOHANNE, I'M JU ST ABOUT READY HERE.

WE JUST DRAIN THE POTATOES AND WE'LL MASH THEM.

YOU'RE GOING TO MASH THEM RIGHT IN THE POT THAT'S A GOOD IDEA.

I'LL MASH THEM RIGHT IN THE POT.

NOW WE'RE USING AN OLD-FASHIONED MASHER.

UM HMM.

AND IT REALLY MASHES.

IT LOOKS LIKE LIKE A RICER, ISN'T IT?

IT IS.

BUT YOU WOULDN'T WANT TO PUT THEM INTO A MIXER REALLY.

NO, SOMETIMES THAT MA KES FOOD GLUE.

YES, IT DOES.

AND THEY'RE NO T AS FLUFFY.

JULIA, I'M GO ING TO ADD A LITTLE BIT OF HEAVY CREAM.

UM HMM.

YEAP, THAT'S ALWAYS NICE.

AND A LITTLE BI T OF BUTTER.

AND I ALWAYS LIKE TO USE SALT IN THE COOKING WATER SO WE PROBABLY ARE NOT GO ING TO NEED THAT MUCH SALT.

BUT PUT A LITTLE TINY BI T OF KOSHER SALT IN.

YOU'D REALLY NEVER KNOW THERE WAS SKIN IN THAT?

NO , THEY BREAK DO WN NICELY.

NOW, I'M GOING TO FO LD MOST OF THIS IN.

THAT'S YOUR GREMOLADA.

TH E GREMOLADA MI XTURE.

WE'LL LEAVE JUST A LITTLE BI T FOR GARNISH ON TOP.

IS THIS ITALIANESQUE?

YE S IT IS.

THIS IS ITALIANESQUE.

I LOVE THE FL AVORS OF ITALY.

SO, LET'S GET TH AT ON A PLATTER.

OKAY, I'LL PUT THIS OVER HERE.

GEORGE, DO YOU WANT TO DO THE STEAK?

SURE.

I'LL JUST GARNISH AND PUT THAT ASIDE.

I'LL LET YOU GET IN THERE, GEORGE.

YOU HAVE IT AT 160 BECAUSE THAT'S A SAFE TEMPERATURE, ISN'T IT?

THAT'S FOR HO LDING FOOD.

THAT'S THE U.S. GOVERNMENT HAS TO SAY.

YOU CAN SEE IT'S STILL QUITE RARE.

IT IS.

THAT'S REMARKABLE.

IT SMELLS OF THE GRILL, DOESN'T IT?

YE S. WE CAN TAKE THAT BIG CHUNK OF FAT OFF THERE THAT WE...

IT LOOKS GR EAT, GEORGE.

OH, THAT'S JUST THE WAY I LIKE IT.

AND WOULD ONE STEAK SERVE ABOUT...

I THINK ONE STEAK WOULD SE RVE AT LEAST TWO PEOPLE.

YEAH, PROBABLY.

THREE IF PEOPLE WERE...

I'VE GOT A PLATE HERE FOR THE INDIVIDUAL SE RVING, GEORGE.

OH GOOD.

THIS IS HOW YOU'D SERVE IT IN A RESTAURANT.

THIS IS HOW WE'D SERVE IT IN THE RESTAURANT.

IT LOOKS GREAT.

IT'S JUST...

IT'S OUR RARE.

IT'S A BEAUTIFUL COLOR.

THAT RESTING TIME ALLOWS THE JUICES TO STAY IN THE MEAT.

HMM.

I BELIEVE PEOPLE MAKE THE MISTAKE OF CARVING RIGHT AWAY.

THAT'S A GO OD SERVING.

THAT'S RIGHT THERE.

IT 'S GREAT.

IT LOOKS VERY GOOD.

JULIA, THESE ARE GE ORGE'S SILKY PEPPERS.

OH, GOOD.

AND THEY'RE MADE WITH A LI TTLE BIT OF FRESH THYME THAT YOU CAN SEE WE 'VE GARNISHED WITH.

THEY'RE COOKED IN A LI TTLE OIL WITH SOME... YOU USE BALSAMIC VINEGAR, DO N'T YOU GEORGE?

YES, I DO.

OKAY, HOW'S TH AT, GOOD?

OKAY.

AND HOW ABOUT SOME POTATOES NOW?

YEAH, WE'D LOVE SOME PO TATOES ON THERE.

JUST A LITTLE BI T MORE.

ALL RIGHT.

THEY'RE SO GOOD.

HOW ABOUT A LITTLE PI NCH OF GREMOLADA?

HERE'S THE HOT FANNY.

GREAT.

AND WHAT WE DO IS JUST POUR THAT ON.

THAT'S PERFECT.

IT'S WONDERFUL TO HAVE YOU BOTH HERE AND I MUST, I JUST THANK YOU SO MUCH.

I THINK WE HAVE ALL LEARNED SO MUCH.

THANKS.

TH ANK YOU.

NOW CHRISTOPHER'S GOING TO SHOW US ONE OF HIS RESTAURANT SIGNATURE DESSERTS.

IT'S A SPLENDID ONE.

YOU'D THINK IT WOULD BE IMPOSSIBLE TO MAKE BUT IT AIN'T, AS YOU'LL SEE.

THANK YOU.

WELL, THIS WAS INSPIRED BY TH E TOWER OF MONTPARNASSE.

UH-HUH, IN PARIS, FRANCE.

WH EN I WAS WO RKING IN FRANCE.

AND WE HAVE A PI ECE OF PAPER HERE IT'S ABOUT 5 BY 3.

YEAH.

WE HAVE A ROLLING PIN HE RE, OF COURSE.

WE'RE GOING TO ... WITH THE EVER- PRESENT SCOTCH TAPE.

AND WE'RE USING THAT TO SECURE... IS THAT THE TOWER ITSELF?

THIS IS GOING TO BE OUR MOLD.

YEAH.

WE'RE GOING TO WHIP UP SOME EGG WHITES.

UH HMM.

HOW MANY YOU GOT IN THERE?

OH, WE HAVE ABOUT TE N EGG WHITES.

TEN EGG WHITES.

AND EGG WHITES I LIKE TO WHIP THEM UP AR OUND ROOM TEMPERATURE BECAUSE I THINK THEY COME UP A LITTLE FASTER AND NICER.

UH HMM.

YOU REALLY HAVE TO BE AWFULLY CAREFUL WITH EGGS, THOUGH.

AND I THINK THEY SHOULD BE KEPT IN THE FRIDGE.

AND THEN IF YOU WANT THEM ROOM TEMPERATURE YOU CAN PUT THE BOWL IN WARM WATER DON'T YOU THINK SO?

YEAH, THAT WORKS VE RY WELL, TOO.

OKAY, WE HAVE OUR EG G WHITES WHIPPED TO NICE PE AKS HERE.

THIS IS REALLY A MERINGUE, ISN'T IT?

YEAH, ALMOST.

YEAH.

NOW WE'RE GOING TO TAKE OU R CHOCOLATE OVER HERE WHICH HAS BE EN MELTING WITH SOME BUTTER IN A BAIN-MARIE.

THAT'S SITTING OVER HOT WATER.

AND WE'RE JUST GOING TO CO MBINE THESE TWO TOGETHER.

CHOCOLATE AND BUTTER.

THAT'S ALWAYS A NICE BEGINNING TO ANYTHING.

WHAT ARE WE MAKING, A MOUSSE OR WHAT?

A CHOCOLATE MOUSSE.

AH.

I'M JUST GOING TO TA KE THIS IN HERE.

WHAT KIND OF CHOCOLATE DO WE HAVE HERE?

DARK CHOCOLATE.

IS IT SEMI- SWEET BAKING?

UH HMM, YEAH.

I'M GOING TO TAKE SO ME OF MY EGG WHITES ALMOST LIKE YOU'D DO FOR A SOUFFLE.

UH HMM.

MIX THIS WITH THE WH ISK A LITTLE BIT.

UM HMM.

IT'S PERFECTLY OKAY FOR EGG WHITES TO GO INTO WARM CHOCOLATE.

BUT IT WOULDN'T BE GOOD FOR WHIPPED CREAM TO GO INTO IT, I GUESS.

THAT'S ABSOLUTELY RIGHT.

IT WOULD FLATTEN OUT A LITTLE BIT.

YEAH.

NOW WE'LL ADD TH E REST HERE.

I'M JUST GO ING TO... CIRCULAR MOTIONS FROM THE BOTTOM TO THE TOP BRINGING THE CH OCOLATE UP THERE.

DEFLATING IT AS LITTLE AS POSSIBLE?

WE'RE NOT GOING TO OV ER-MIX IT EITHER AT LEAST, BECAUSE WE'RE GO ING TO ADD THE CREAM.

BECAUSE THEN WE STILL HAVE CO NTINUING, TO MIX IT.

YEAH.

AND WE HAVE SOME VERY CO LD WHIPPED CREAM.

BY NOW THE CHOCOLATE ISN'T WARM SO IT WON'T DO ANYTHING TO THE CREAM.

WELL, SO FAR, THIS ISN'T TOO DIFFICULT, IS IT?

NO, IT'S NOT TO O BAD AT ALL.

I THINK ONE'S 12 YEAR OLD DAUGHTER COULD MAKE IT PERFECTLY WELL.

THERE WE GO.

I'VE GOT THIS IN HERE SO IT DOESN'T RUN AWAY FROM US.

YEAH.

WE'VE GOT OUR PA STRY BAG IN THERE.

YEAH.

AND THERE'S NO TIP IN THERE AT ALL.

JUST THE BAG ITSELF.

OKAY, TH ERE WE GO.

AND WE ONLY HAVE ONE PIECE OF SCOTCH TAPE ON HERE.

IT'S ENOUGH TO SECURE IT.

YEAH.

AND WE DON'T WA NT TO FOOL WITH TRYING TO SPEND A LOT OF TIME UN-TAPING IT.

NOW THIS IS NOT WAXED PAPER.

WHAT IS IT, PARCHMENT PAPER?

UH HMM.

YOU CAN GET THAT ANYWHERE, I PRESUME.

ANY SUPERMARKET OR GROCERY STORE.

YEAP.

OKAY, NOW WE'RE GOING TO DO THE LATTICE DESIGN ON THE DESSERT.

A LATTICE DESIGN, WHAT IS THAT?

IT'S CRISS-CROSSING.

AND WHERE'S THAT GOING TO GO?

IT'S GOING TO GO ON AN OTHER SHEET OF PAPER.

I'M GOING TO MAKE A LI TTLE PASTRY BAG HERE.

UH HMM.

WE'VE GOT SO ME OTHER... THAT'S FOR THE DECORATION.

WE HAVE SOME OTHER CH OCOLATE OVER HERE MELTING.

UH HMM, THERE YOU ARE.

WE HAVE SOME PAPER THAT'S AL MOST 5 BY 5 HERE.

WE JUST FOLD TH AT IN LIKE THAT.

USING A LITTLE PASTRY TUBE.

I'LL FOLD THAT IN.

IS THIS A FRENCH RECIPE, OR IS IT YOURS?

IT'S MINE.

SO NOW WE'RE GOING TO DO THE LATTICE WORK.

OH, THAT'S VERY CLEVER.

IT'S PRETTY EVEN THAT WAY, YES.

THERE WE GO.

AND WE JUST TA KE THE KNIFE AND WE PICK TH IS UP.

SO WE'RE GOING TO TAKE TH IS TO THE FREEZER.

AND WHEN IT CO MES BACK WE'RE GOING TO ADD THE WH ITE CHOCOLATE TO IT AND WRAP OUR PASTRY TUBES.

HOW LONG WILL THAT TAKE ABOUT?

30 MINUTES SHOULD BE SUFFICIENT.

30 MINUTES, GOOD.

WELL, THIS HAS ALL BEEN IN THE FREEZER.

YEAH, EVERYTHING'S NI CE AND COLD.

YEAH.

WE HAVE SOME WHITE CHOCOLATE AT ROOM TEMPERATURE.

UH HMM.

YOU WANT TO PUT TH IS ON VERY FAST.

AND WE WANT TO COVER IT BUT WE DON'T WANT TO CO VER THE WHOLE THING.

WE WANT TO TRY TO MAKE ONE... ONE SWEEP.

OH, AND THIS IS OUR FROZEN MOUSSE.

AND HERE'S OUR FROZEN CH OCOLATE TUBE.

AND WE LAY THAT IN RI GHT AT THE EDGE HERE.

RIGHT THERE.

YOU HAVE TO WORK FAST HERE?

NOT REALLY, JUST PRECISE.

WE WANT TO BE CAREFUL NOT TO SEAL THE PAPER UP IN HERE.

OH.

SANDWICH IT IN THERE.

SO NOW WE PI CK IT UP BEING VERY CAREFUL NOT TO HOLD IT TOO MUCH BECAUSE YOUR FINGERS ARE WARM ENOUGH TO MELT THE CHOCOLATE.

UH HMM, YEAH.

AND THEN I HAVE ONE THAT'S AL READY FINISHED OVER HERE.

I'M GOING TO PEEL TH E PAPER OFF.

OH, ISN'T THAT PRETTY?

THAT'S LOVELY!

AND THERE'S YOUR FRESH RASPBERRIES.

WHAT'S THAT, A LITTLE MINT?

A LITTLE MINT IN HERE.

THAT'S LOVELY.

AND THEN WE HAVE SO ME ESPRESSO SAUCE WHICH IS JUST VANILLA SAUCE THAT WE MADE WI TH SOME... LIKE A CUSTARD SAUCE?

CUSTARD SAUCE.

CREME ANGLAISE?

CR EME ANGLAISE.

WITH ESPRESSO BEANS.

WITH THAT LEFTOVER CHOCOLATE WE HAD FOR THE STRIPING.

YEAH, UH HMM.

WE'RE GOING TO MAKE TWO SA UCES VERY QUICKLY.

OH, THAT'S A GOOD IDEA YOU HAVE.

NOW, IF YOU DIDN'T WANT TO ME SS WITH THE ESPRESSO BEANS I TAKE SOME INSTANT CO FFEE, FREEZE-DRIED AND PUT SOME HO T WATER IN IT.

IT MAKES A GR EAT EXTRACT.

YEAH.

BUT I TASTED THIS BEFORE AND IT HAS KIND OF A NUTTY, EARTH-Y TASTE FROM THE...

THEY WERE... FROM THE GROUND BEANS, IT'S DELICIOUS.

WHOLE-ROASTED ES PRESSO BEANS.

THESE ARE WONDERFUL, THESE LITTLE TRICKS.

FOLD THAT IN.

THIS IS GOING TO BE FO R OUR DECORATION.

I LOVE THESE LITTLE TUBES.

THEY MAKE THINGS SO EASY TO DO AND THEN YOU JUST THROW THEM OUT.

THROW THEM AWAY.

THERE WE GO.

AND WE JUST SNIP OFF A PIECE HERE.

PUT SOME LITTLE WHITE ES PRESSO DOTS ON HERE.

WHITE DOTS.

DO THE SAME HERE.

WHAT DO YOU DO WHEN YOU'RE AT HOME SERVING THIS?

DO YOU PLATE IT ALL YOURSELF, I WOULD THINK?

YOU COULD HAVE TH EM READY, AND... OR YOU COULD HAVE...

THE FRUIT IN THEM IN THE RE FRIGERATOR JUST LIKE THIS... YEAH.

AND YOU CAN DO ALL THE PL ATES AHEAD OF TIME.

YEAH.

AND WE'LL JUST DO A LI TTLE SWIRL IN THERE.

WELL, THAT'S A CLEVER IDEA.

OH, THAT'S NICE.

THE LAST THING YO U HAVE TO DO... ALL THESE LITTLE TRICKS WE'RE GETTING.

AND THAT GETS PL ACED IN THERE.

PUT THE MINT IN.

WELL, THAT'S PRETTY.

WELL, NO WONDER IT'S YOUR SIGNATURE DISH, CHRISTOPHER.

WELL, THANK YOU, I' M FLATTERED.

IT'S BEAUTIFUL, AND IT'S ALL YOUR IDEA.

BON APPETIT.