Lobster and Chicken Paella with Julian Serrano

[A DIVISION OF MARYLAND PUBLIC TELEVISION]

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.

MASTER CHEF AT MASA'S.

ONE OF SAN FRANCISCO'S TOP FRENCH RESTAURANTS.

JULIAN SERRANO WILL SHARE WITH US

SOME OF HIS NATIVE SPANISH CUISINE.

CHEF JULIAN IS GOING TO MAKE FOR US TODAY

A REAL SPANISH PAELLA.

WHAT ARE WE GOING TO HAVE IN IT?

WELL, WE'RE GOING TO HAVE CHICKEN, CLAMS, AND LOBSTER.

OH, GREAT.

WE'RE GOING TO START WITH THE LOBSTER

ABOUT ONE AND A QUARTER POUNDS.

WE'RE GOING TO BOIL IN WATER FOR ABOUT 30 SECONDS.

AND WE'RE GOING TO TIE THE LOBSTER.

HERE'S THE WOOD HERE.

I PUT A STICK TO THE TAIL TO KEEP IT STRAIGHT

AND IT'S EASIER TO MAKE MEDALLIONS.

SO YOU CAN CUT THE TAIL?

EXACTLY.

SO IT HAS TO BE STRAIGHT

OR IT'D BE MESSY.

EXACTLY.

ONE DONE.

I'M GOING TO DO ANOTHER ONE.

WELL, THAT'S A GOOD IDEA.

AND THESE LOBSTERS IS REALLY ALIVE.

YES, IT HAS TO BE

BECAUSE IT GOES OFF VERY QUICKLY

AFTER IT'S DEAD ISN'T IT?

YES, IF YOU COOK HIM WHEN IT'S DEAD

I THINK THE MEAT GETS VERY MUSHY.

I'M GOING TO DUMP IT IN THE WATER

FOR ABOUT 30 SECONDS.

YOU WANT TO OPEN FOR ME?

THERE.

I THINK IT'S IMPORTANT

TO TRY NOT TO OVERCOOK THE LOBSTER.

30 SECONDS I THINK IS PLENTY OF TIME

PUT IT IN COLD WATER TO COOL OFF.

WE PUT THE LOBSTER IN THE ICE WATER

MAKING SURE THAT IT'S COOL.

THAT STOPS THE COOKING.

YOU DON'T WANT IT TO KEEP COOKING?

STOP RIGHT AWAY.

EXACTLY, EXACTLY.

IT VERY IMPORTANT THEY'RE STILL RAW IN THE PAELLA

BECAUSE IT COOKS IN THE PAELLA FOR 20 MINUTES.

UH-HUH.

AT THIS POINT

WE'RE GOING TO START TO CLEAN THE LOBSTERS.

THERE.

YOU SEE, IT'S STILL NICE...

MM-HUH, IT'S STILL REALLY RAW.

LITTLE RAW.

YOU CAN USE THE HEAD FOR SOUPS, SAUCE.

AND THERE'S ALL THAT NICE TOMALLEY IN THERE.

NICE TOMALLEY.

BUT THAT'S NOT USED IN THE PAELLA?

NO.

TAKING OFF THE SIDE FLIPPERS.

THE SIDE FLIPPERS, EXACTLY.

WE HAVE A BEAUTIFUL TAIL.

WE WANT TO SLICE THE TAIL.

WHICH WILL GIVE YOU NICE BEAUTIFUL MEDALLIONS.

THEY GET COOKED IN THE SHELL.

THAT'S GOOD.

EXACTLY.

NOW WE'RE GOING TO DO THE CLAW

NORMALLY, THE CLAW CARRY A LOT OF WATER.

AND WE PULL THESE UP

AND YOU CAN SEE THE WATER COMING.

THERE'S LOTS IN THERE, ISN'T THERE?

YES, SOME LOBSTER TAKE ON MORE WATER THAN OTHERS.

I DON'T WANT TO PUT WATER IN YOUR FACE.

YOU DON'T WANT THAT IN YOUR PAELLA.

RIGHT, EXACTLY.

JUST CRACK A LITTLE BIT.

THAT'S A HARD SHELL, ISN'T IT?

SIMPLE LIKE THAT...

YOU WANT WHEN IT'S COOKING IN THE PAELLA.

IT'S EASY TO TAKE OUT LIKE I DID ONE FOR YOU.

WE DO ANOTHER ONE.

AND WE DO THE SAME WAY.

THERE.

HOW MANY PEOPLE WILL THIS SERVE?

SIX PEOPLE.

SIX PEOPLE.

THEY'LL HAVE

TO FIGHT OVER THE CLAWS.

YES.

OKAY, WE'LL PUT THE LOBSTER AWAY.

AND START WITH THE CHICKEN.

THERE IS THE LEG OF CHICKEN

AND I LIKE TO USE JUST THE THIGH.

BECAUSE I FEEL LIKE... OH, GOOD.

A THIGH IS MORE FATTY

AND WHEN YOU COOK IT, IT'S MORE MOIST.

SORT OF FATTY AND TASTIER.

EXACTLY.

IT'S SIMPLE TO CARVE.

IF THE THIGH IS A LITTLE BIG...

JUST USE HALF OF IT.

AND THE THIGH IS A LOT CHEAPER

THAN THE DRUMSTICK, INTERESTINGLY...

YES, YES, YES.

AND FOR THE PAELLA I THINK IT'S THE BEST.

COOKING WITH THE FAT MAKES IT VERY CRISPY

BECAUSE I THINK IT GIVES EXTRA FLAVOR.

BUT SOMEBODY THAT DON'T LIKE THE FAT...

IT'S EASY TO REMOVE.

WELL, THEY'RE A BUNCH OF SISSIES.

YEAH.

I LIKE THE SKIN.

ANYWAY, WE'LL START BY SAUTEING THE CHICKEN.

WE'RE GOING TO JUST...

WE WANT TO COOK IT SIDE SIDE DOWN.

MAKE A NICE GOLDEN COLOR.

MAKING SURE THE CHICKEN IS STILL RARE.

WE HAVE ANOTHER CHICKEN HERE.

WE PUT SOME SALT.

OKAY, PEPPER.

THIS IS ENOUGH.

AND WE'RE GOING TO PUT THE SKIN DOWN.

WE'RE LOOKING FOR A CHICKEN

THAT'S JUST BEAUTIFUL GOLDEN COLORED.

THIS IS JUST TO BROWN IT FOR THE COLOR.

EXACTLY.

...FOR THE FLAVOR AND THE SKIN.

BUT NOT TO COOK IT.

IT'S GOING TO COOK IN THE PAELLA, EXACTLY.

THAT'S A GOOD IDEA.

I THINK THEY'RE READY.

WE'RE GOING TO START TO TAKE OUT OUR CHICKEN.

SEE, IT'S BEAUTIFUL GOLDEN.

OH, YES, THAT'S BEAUTIFUL.

BEAUTIFUL GOLDEN.

NICE.

AND MOST OF THE FAT IS JUST

OF THAT NOW.

EXACTLY.

WE'RE GOING TO START WITH THE VEGETABLES.

WE'RE GOING TO START WITH THE ONIONS.

A SIMPLE WHITE ONION.

WE'RE GOING TO MAKE A BRUNOISE.

JULIA, YOU WANT TO PUT SOME OIL IN THE PAN, PLEASE?

FINE.

WE WANT TO PUT THE ONIONS IN THE PAN.

OKAY, NOW WE HAVE THE TOMATO.

IT'S ALREADY BOILED AND PEELED.

AND WE JUST CUT THEM.

WE TAKE OUT A LITTLE BIT OF THE...

OH, YOU TAKE OUT THE INSIDE.

THE INSIDE.

YOU DON'T WANT SEEDS IN YOUR SAUCE.

NO, I DON'T WANT THE SEEDS.

AND ALSO, WE DO THE SAME THING.

THAT MAKES I

SO EASY TO DICE

ONCE YOU'VE TAKEN THAT INSIDE OUT.

YES.

I WANT TO DO THE PEPPER NOW.

THIS IS A BEAUTIFUL RED PEPPER.

THAT'S BEAUTIFUL.

HERE I LIKE TO CLEAN THE SEEDS OUT.

AND ALSO, I LIKE TO PEEL THEM

A LITTLE OF THE PEPPER.

I HAVE THIS FANCY PEELER.

OH, YOU JUST PEEL IT WITH A PEELER.

YEAH, YOU PEEL IT LIKE YOU DO POTATOES.

I LIKE TO CHOP A LITTLE BIT.

IT'S EASY TO...

...TO CARVE.

VERY FINE DICE.

VERY FINE.

THAT'S CERTAINLY A LOT EASIER

I THINK PEELING THE PEPPER

IT EASY TO, EXACTLY.

AND IT STAYS FRESH.

AND IT'S EASY TO CARVE

BECAUSE THE SKIN SOMETIMES IS TOUGH.

OH, IT'S SMELLING VERY NICE.

YES, AND IT'S MY FAVORITE.

OKAY, AND THEN IN A MOMENT

I'M GOING TO PUT THE GARLIC.

I WAIT FOR THE LAST MOMENT

BECAUSE THEY GET THE COLOR VERY SOON.

AND NOW AT THE MOMENT

THE GARLIC I THINK IS ENOUGH.

WE CONTINUE TO...

...TO MOVE THEM VERY SLOWLY THIS WAY.

THIS WAY THE JUICES TAKE OUT ALL THE JUICES

FROM THE, FROM THE VEGETABLES.

THE VEGETABLE JUICES.

YES.

THAT'S GOOD THAT

DON'T PUT SO MUCH OIL

BECAUSE THE CHICKEN HAVE A LITTLE FAT THERE.

THEY PRODUCE A LITTLE BIT OF OIL.

IT'S PERFECT TO BE ADDED WITH THE RICE.

NOW IT'S TIME FOR THE TOMATOES.

YOU SEE EVERYTHING IS NICE.

IT'S LOW COOKING, THE JUICES IN THE PAN.

IS THIS JUST LIKE A SPANISH PAN?

EXACTLY.

THIS ONE IS COPPER

BUT IT'S A SPANISH PAE...

THE IMPORTANT THING IN THE PAELLA...

IT'S CALLED A PAELLERA.

OH, THE PAN IS PAELLERA.

PAELLERA.

IT IS NOT DEEP, VERY SHALLOW.

WE GOING TO MAKE PAELLA IN A PAELLERA.

THAT'S ABOUT TWO INCHES DEEP, I GUESS?

EXACTLY.

BECAUSE THE TRICK TO DO THE PAELLA --

YOU DON'T WANT TO DO IN A VERY DEEP CONTAINER.

BECAUSE I THINK THE RICE OVERCOOKS.

I SEE.

SO THIS IS JUST RIGHT, TWO INCHES.

OKAY, NOW IS THE TIME FOR THE RICE.

AND WE'RE GOING TO DO FOR SIX PEOPLE.

WE'RE GOING TO PUT...

LET ME SEE HOW MUCH...

I BELIEVE LIKE TWO AND A HALF LADLES.

SIX OUNCE LADLES.

SIX OUNCE LADLES.

WHAT KIND OF RICE ARE YOU USING?

THAT'S SO IMPORTANT.

BELIEVE IT OR NOT

I USE ITALIAN RICE, IT'S CALLED ARBORIO.

OH, THE ARBORIO.

IT'S THAT FAT, NICE GRAIN.

YES.

THAT'S INTERESTING.

IT'S IMPORTANT TO SAUTE THE RICE.

YES, SAUTE THE RICE.

I THINK IT HELPS TO OPEN A LITTLE BIT.

IT'S BEGINNING TO WHITEN

IS THAT WHAT YOU LOOK FOR?

YES.

WELL, THE RULE OF THE PAELLA

IS LIKE AN ITALIAN RISOTTO BASE

BUT WITH NO BUTTER AND CHEESE.

YES.

THIS IS HOW WE WANT IT.

NO BUTTER, NO CHEESE, JUST OLIVE OIL.

WE PUT FIVE LADLES OF CHICKEN STOCK.

TWICE AS MUCH LIQUID AS RICE.

YES.

ONE, LOOK AT HOW BEAUTIFUL THAT SMELLS.

YEAH, IT'S WONDERFUL.

...TWO.

...THREE.

...FOUR.

...FIVE.

FIVE.

MAYBE A LITTLE BIT...

LITTLE BIT MORE.

A LITTLE BIT MORE.

NOW THIS IS WHAT?

CHICKEN STOCK WITH SAFFRON IN IT?.

WITH SAFFRON

AND THE SAFFRONS PART OF THE COLOR

AND I THINK IT'S ENOUGH,

ENOUGH COLOR TO MAKE A NICE, BEAUTIFUL.

IT'S A BEAUTIFUL COLOR.

BEAUTIFUL, YELLOW COLOR.

WE'RE GOING TO LEAVE IT BOIL.

AND AFTER THAT, WE PUT IN THE CHICKEN.

AT THIS POINT, WE WANT TO TASTE.

MM-HUH.

IT NEEDS SALT.

YES, BUT IT'S A VERY MILD CHICKEN BROTH

IT'S NOT TOO STRONG.

NOT TOO STRONG.

EVERYTHING IS GOING TO REDUCE

AND THE CHICKEN IS STILL THERE WITH SOME FLAVOR.

YOU DON'T WANT TO PUT VERY STRONG IN THE BEGINNING.

I DON'T WANT TO GET EVERYTHING TOO STRONG.

OKAY, NOW IT'S TIME WE PUT THE SKIN UP.

OH, YES, SO THAT WILL...

ARRANGING IT NICELY.

NICELY THERE.

THERE WE ARE.

NOW, JULIA, IT'S TIME TO PUT THE CLAMS.

WE REDUCED A LITTLE BIT OF EVERYTHING

AND IT'S TIME TO PUT THE CLAMS.

WE'RE GOING TO PUT TWO PER PERSON.

THESE CLAMS ARE LITTLENECKS.

OH, WELL, I CAN PUT SOME IN FOR YOU.

YES, PLEASE.

AND THESE ARE NICE, WASHED, PURGED...

READY TO GO, CLAMS.

EXACTLY.

NOW WE'RE GOING TO PUT THE LOBSTERS.

OH, YES, I'VE FORGOTTEN THOSE.

THE LOBSTER, THE LAST ONE.

WE'LL PUT AROUND THE SIDE

THOSE BEAUTIFUL MEDALLIONS.

MMM, THOSE ARE LOVELY, YES.

AND LIKE, YOU KNOW...

SOMETIMES THE PEOPLE MOVE THE RICE.

I WANT THE RICE TO SIT THERE.

DON'T TOUCH IT.

NO TOUCH IT.

IT CAN GET MUSHY IF YOU STIR IT.

EXACTLY, EXACTLY.

AND LAST WE SPRINKLE WITH THE BEAUTIFUL...

PETIT POIS, GREEN PEAS.

FOR A NICE, BEAUTIFUL COLOR.

AND THE RICE HAS ALL RISEN TO THE TOP.

YES.

OKAY, AND I THINK THAT'S ENOUGH.

IT'S READY TO GO TO THE OVEN.

WE WILL PUT IT IN THE OVEN FOR 20 MINUTES.

ABOUT 400°°.

400°°, 20 MINUTES.

HOW CAN YOU TELL WHEN IT'S DONE?

YOU DON'T WANT TO SEE ANY CHICKEN STOCK LEFT.

YOU WANT TO SEE IT LOOK MOIST, BUT DRY.

BEAUTIFUL.

HAS ABSORBED ALL THE LIQUID?

HAS ABSORBED ALL THE LIQUID.

YOU SERVE IT RIGHT AWAY

OR DO YOU LET IT REST?

REST FOR LIKE ONE MINUTE.

IN THE MEANTIME I THINK SOME LEMON

GOES VERY WELL WITH THE PAELLA.

INVITING SMELL I MUST SAY.

MAYBE WE COULD PUT THE LEMON...

A LITTLE BIT IN THE CORNERS.

OHH, THAT'S VERY NICE.

PUT A PIECE OF THE LEMON THERE

YEAH, YOU CAN SEE HOW BEAUTIFUL.

YOU CAN SEE WITH A SHALLOW DISH TOO

YOU GET THE RICE PERFECTLY.

YES.

AND THAT'S PERFECTLY COOKED.

LIKE I SAY, YOU SEE, WE HAVE PLENTY RICE.

LIKE A, THE PAELLA...

THE IMPORTANT THING IS THE RICE.

AND ONE MORE LOBSTER.

OKAY.

HERE IS, MAYBE THERE FOR YOU.

THANK YOU.

SHALL WE BOTH TRY IT?

WE'LL TRY THE SAME PLATE.

I THINK SO.

I THINK THE RICE IS BEAUTIFUL.

I'LL TAKE A TASTE OF THAT.

MMM.

IT'S A WONDERFUL FLAVOR.

BEAUTIFUL.

BEAUTIFUL.

BEAUTIFUL FLAVOR CONCENTRATION.

NICE COOK.

WELL ,THANK YOU.

THANK YOU VERY MUCH, JULIA.

I SHALL NOW TRY IT MYSELF.

CHEF JULIAN IS GOING TO MAKE US

AN ABSOLUTELY DELECTABLE DESSERT.

I WANT TO GET THIS RIGHT...

ALMOND ROASTED FIGS, HONEY, LIME...

PEACHES, AND CREME FRAICHE ICE CREAM.

THAT'S GOING TO BE WONDERFUL.

WONDERFUL, WONDERFUL.

WE WANT TO START, WE HAVE HALF A CUP.

WE START BY OPENING THE VANILLA BEANS.

THESE COMES FROM THE SOUTH PACIFIC.

THE BEST VANILLAS IN THE WORLD.

AND YOU OPEN THEM UP TO RELEASE THEIR FLAVOR.

OPEN THEM UP

AND YOU CAN SCRAPE THE FLAVOR.

AND IT'S THE SEEDS THAT HAVE THE FLAVOR...

NOT THE SKIN.

EXACTLY.

THE SKIN HAS A LITTLE FLAVOR

BUT IN THE SEEDS THERE'S MORE.

THAT WILL REALLY GIVE A LOVELY...

PERFECTLY VANILLA FLAVOR, WON'T IT?

BEAUTIFUL VANILLA.

AND HERE WE HAVE THE EGGS.

TEN EGGS.

I'M GOING TO PUT THE SUGAR.

WE HAVE THREE QUARTERS OF A CUP.

PUTTING IT IN RATHER GRADUALLY.

YES.

IT'S GOING TO BE A CREME ANGLAISE.

EXACTLY.

CUSTARD, CUSTARD SAUCE.

AND THAT'S COLD NOW,

IT HASN'T HEATED YET.

WE PUT EVERYTHING IN COLD.

WE WANT IT TO GET 160°°.

NORMALLY, CREME ANGLAISE,

YOU COOK IT A BIT LONGER

BUT THIS ONE --

YOUR COOKING JUST LIGHT FOR THE ICE CREAM.

WE'RE GOING TO CHECK IT.

I THINK IT'S VERY CLOSE.

AND WE'RE GOING TO FIND OUT.

OKAY, AT THIS POINT WE HAVE EXACTLY 160°°.

EXACTLY 160°°.

160°° ON THIS, READY TO GO.

WE POUR RIGHT AWAY IN THE ICE COLD BOWL

BECAUSE WE WANT IT TO STOP COOKING.

WHAT YOU WANT IS COOL VERY QUICKLY.

YES.

YOU WANT TO ADD THE CREME FRAICHE

HOW MUCH HAVE WE GOT THERE?

YOU HAVE TWO CUPS.

TWO CUPS.

IT'S WONDERFUL, AND THICK.

YES, BEAUTIFUL.

AND MIX EVERYTHING NICELY.

AND THEN THAT'S JUST READY TO FREEZE.

THIS IS NICE AND SMOOTH, READY TO FREEZE.

GOOD.

NOW WE'RE GOING TO START WITH

THE MARINATION FOR THE PEACH.

IT'S CLOVER HONEY, ONE LARGE CUP.

A WHOLE CINNAMON STICK.

IN THE MEANTIME, WE GO TO THE VANILLA.

NICE.

AND NOW WE START WITH THE LEMON AND ORANGE.

THE ZEST.

WE NEED THREE PIECES OF EACH ONE.

I ALWAYS THINK OF LEMON

AND ORANGE BEING VERY SPANISH.

VERY SPANISH, EXACTLY.

THIS IS SLICED VERY THIN.

PUT ON THE SIDE HERE TO WAIT FOR THE BOIL.

I THINK AT THIS POINT WE TURN IT OFF

BECAUSE WE SEE IT BOILING.

AND WE ADD THE LIME.

HOW MUCH DO YOU THINK WE HAVE THERE?

ABOUT HALF A CUP?

HALF A CUP.

WE ADD THE LEMON, ORANGE.

YOU LET THIS TO COOL OFF.

THIS ONE'S ALREADY BEEN COOKED AND COOLED.

...AND COOLED, EXACTLY.

MMM, THAT LOOKS LOVELY AND SYRUPY, DOESN'T IT.

THAT BEAUTIFUL SYRUP FLAVORS.

AND NOW WE'RE GOING TO PUT THE PEACHES.

THESE PEACHES HAVE BEEN BLANCHED

FOR 10 TO 15 SECONDS.

PEELING NORMALLY IS VERY EASY.

NOW WE'RE GOING TO MAKE A SMALL CUT THERE.

WHY ARE YOU MAKING THAT SPACE THERE?

TO MAKE IT EASY TO MAKE THE SLICE.

I SEE.

TO MAKE THE RIGHT SHAPE.

THEN WHAT DO YOU DO WITH...

WHAT I DO WHEN I'M COOKING IN MY HOUSE

OR IN THE RESTAURANT, I EAT IT.

YOU EAT IT, I WOULD THINK.

OR YOU COULD MAKE A SAUCE ALSO.

I MEAN, WE NEVER THROW THAT AWAY.

NO.

NOW THE PEACHES MARINATE FOR THRE

THREE HOURS.

AND NOW, JULIA, WE W

TO DO THE ALMONDS

TO ROAST WITH THE FIGS.

OH, THE FIGS AND ALMONDS...

THAT WILL BE FUN.

WE HAVE HERE REGULAR WHITE ALMONDS.

WE ALREADY BAKED THESE ONES.

ENOUGH TO BROWN THEM.

YES.

WE BAKE THEM IN A 375°° OVEN

FOR EIGHT TO 12 MINUTES.

NOW I'M GOING TO CHOP ALL THE ALMONDS.

AND YOU DON'T USE A FOOD PROCESSOR, JUST CHOP?

NO, EVERYTHING IS WITH A KNIFE.

OKAY, I THINK THEY'RE DONE.

THAT LOOKS PRETTY GOOD.

THERE WE ARE.

NOW WE'RE ADDING SOME BROWN SUGAR.

JUST A LITTLE BIT.

THE REASON WE PUT THE SUGAR...

WHEN WE PUT IT IN THE OVEN

THE SUGAR MELTS A LITTLE BIT OVER THAT.

OH, SORT OF CARAMELIZES.

EXACTLY.

AGAIN, WE PUT ON THE SIDE.

AND WE WANT TO START WITH THE FIGS.

TODAY WE HAVE TWO KINDS OF FIGS.

THE GREEN IS A LITTLE BIT...

I THINK THEY NEED A COUPLE MORE DAYS

SO WE'RE GOING TO USE THE BLACK ONES.

THE BLACK INSTEAD.

WE WANT TO PEEL THEM.

WE WANT TO LEAVE THE STEM THERE.

WITH ALL THESE LITTLE FINESSES...

LIKE PEELING THE FIGS

REALLY MAKES A DIFFERENCE

BETWEEN JUST PLAIN COOKING

AND GOOD COOKING.

YES.

GREAT ATTENTION TO DETAIL.

HOW MANY ARE YOU GOING TO DO, FOUR?

FOUR.

WE WANT TO MAYBE SLICE A LITTLE BIT

TO LET IT STAY UP.

THE NEXT STEP IS TO, EGG WHITES.

EGG WHITES.

I'M GOING TO PUT JUST A LITTLE BIT OF SUGAR.

JUST A LITTLE.

THAT'S JUST TO HELPS TO MIX UP I GUESS?

YES, TO MAKE A LITTLE BIT FLUFFY.

THAT WILL DO IT.

AND THE FIGS, WE'RE GOING TO PUT HERE.

WE'RE GOING TO PUT SOME BUTTER UNDERNEATH.

SO THEY WON'T STICK?

EXACTLY.

THIS IS WHY WE LEAVE THE STEM, DO LIKE THAT.

OH, SO YOU CAN DIP IT.

YES, DIP IT, LIGHTLY.

ROLL THEM.

AND PUT THEM, PUT THERE.

AN

GET THIS ALL DONE...

READIED IN ADVANCE COULDN'T YOU?

IN ADVANCE, EXACTLY.

AND YOU WANT TO EAT THEM HOT?

YES.

AND NOW THEY GO IN THE OVEN

FOR SIX, SEVEN MINUTES, 400°°.

THE FIGS ARE READY RIGHT NOW.

THEY LOOK BEAUTIFUL.

TOASTED ALMONDS.

IT'S VERY HOT.

MMM, IT SMELLS VERY GOOD.

OKAY, WE'RE GOING TO PUT THE PEACHES ON THE PLATE.

BEAUTIFUL.

PUT FOUR.

I LOVE FRUIT DESSERTS.

NOW WERE GOING TO PUT THE FIG.

WE'RE GOING TO TAKE IT FROM THE STEM

AND WE'LL

TRY TO... SLICE IT.

MMM.

YOU SEE, HERE'S THE FIG.

I THINK WITH THREE THEY'RE LOOKING GOOD.

MMM, THAT LOOKS NICE.

WITH A COOKIE IN THE CENTER.

IS THAT AN ALMOND COOKIE?

ALMOND COOKIE.

AND THERE'S THAT BEAUTIFUL ICE CREAM.

MMM.

I'M GOING TO PUT SOME BERRIES.

BLUEBERRIES, YES.

AND RASPBERRIES.

AND BLACKBERRIES.

BLACKBERRY.MMM.

JUST A LITTLE SAMPLING.

TO FINISH WITH A LITTLE MINT.

A LITTLE MINT LEAF, THAT'S VERY PRETTY.

AND ALSO, I'VE MADE SOME...

A LITTLE COOKIE SPOON.

COOKIE SPOON.

MMM, THAT'S WONDERFUL.

AND THAT'S MADE OUT OF A COOKIE.

AND THEN WE PUT THE SYRUP.

THE WONDERFUL MARINADE SYRUP...

OH, THAT WAS DELICIOUS.

...AROUND

AND THERE ARE THE FIGS.

DO YOU THINK WE SHOULD EAT IT?

WE CAN TRY.

OH, I THINK WE CAN TRY.

MMM.

A PERFECT DESSERT.

AND THERE'S NOT TOO MUCH OF IT.

NOT TOO MUCH, NO HEAVY, LIGHT FRUITS.

MM-HHMM, VERY LIGHT.

THAT WAS LOVELY, JULIAN.

THANK YOU VERY MUCH.

THANK YOU, JULIA, I WAS VERY HAPPY TO BE HERE.

YOU WERE WONDERFUL TO COME HERE.

THANK YOU VERY MUCH.

AND COME AGAIN ANYTIME.

ANYTIME, I HOPE SO.

GOOD, I'VE LEARNED A LOT.

THANK YOU.

THANK YOU SO MUCH FOR COMING.

IT'S BEEN WONDERFUL.

AND I HOPE YOU'LL COME AGAIN.

THANK YOU TO YOU.

AND IT'S AN EXPERIENCE THAT I'LL NEVER FORGET.

GOOD.

CHEERS FOR YOUR HEALTH.

CHEERS.

IS THAT HASTA LA VISTA?

HASTA LA VISTA, AMIGA.

Julia: BON APPETIT.