WEBVTT 00:00:00.601 --> 00:00:01.478 Previously. 00:00:01.502 --> 00:00:02.813 Welcome to Julia Child's Kitchen. 00:00:02.837 --> 00:00:05.304 It's so close to the real thing, it's surreal. 00:00:05.339 --> 00:00:07.117 There's so many times I go to a restaurant, 00:00:07.141 --> 00:00:08.585 I'm like, I can definitely make this better. 00:00:08.609 --> 00:00:10.921 Dustin R in both challenges struggled 00:00:10.945 --> 00:00:12.289 - with time management. - -Yeah. 00:00:12.313 --> 00:00:14.391 The winner of this week, Dustin H. 00:00:14.415 --> 00:00:18.584 The cook leaving Julia's Kitchen is Dustin R. 00:00:20.254 --> 00:00:22.287 Julia's voice was always in my house. 00:00:23.891 --> 00:00:27.192 You're a failure! You're just never gonna learn how to cook. 00:00:28.295 --> 00:00:29.906 Eights passion at home cooks 00:00:29.930 --> 00:00:31.274 are about to do the impossible. 00:00:31.298 --> 00:00:32.497 Get cooking. 00:00:32.566 --> 00:00:34.466 They'll cook alongside their hero. 00:00:34.535 --> 00:00:35.679 - Delicious. - Yummy. 00:00:35.703 --> 00:00:37.581 Who also started as a home cook... 00:00:37.605 --> 00:00:39.649 I just love to muck around in the kitchen. 00:00:39.673 --> 00:00:41.807 And found her calling later in life. 00:00:41.875 --> 00:00:44.421 Welcome to The French Chef. I'm Julia Child. 00:00:44.445 --> 00:00:47.157 One cook will win the ultimate prize. 00:00:47.181 --> 00:00:50.861 A three-month all expense paid trip to cooking school in Paris. 00:00:50.885 --> 00:00:52.584 - What? - Yeah. 00:00:52.653 --> 00:00:54.297 All in their quest to prove. 00:00:54.321 --> 00:00:56.900 All you need is a little bit of imagination. 00:00:56.924 --> 00:00:59.836 Who has the skills to win. 00:00:59.860 --> 00:01:01.038 That's time. 00:01:01.062 --> 00:01:03.328 The Julia Child Challenge. 00:01:07.868 --> 00:01:09.468 That's very good. 00:01:15.409 --> 00:01:17.988 Do I feel confident going into week two? 00:01:18.012 --> 00:01:21.324 No, 'cause who is confident on week two? 00:01:21.348 --> 00:01:25.829 I mean, like, I dare anyone to say, "Oh, yeah, I've got this." 00:01:25.853 --> 00:01:28.120 I mean, Dustin H would do that. 00:01:29.924 --> 00:01:32.469 You know, coming out of week one, I'm feeling really good. 00:01:32.493 --> 00:01:34.237 If I continue to cook at this level, 00:01:34.261 --> 00:01:36.506 I have a really, really good chance of taking this. 00:01:36.530 --> 00:01:38.341 Welcome to The French Chef. 00:01:38.365 --> 00:01:40.844 I'm Julia Child. 00:01:40.868 --> 00:01:46.450 This is chicken and red win and this is chicken and white wine. 00:01:46.474 --> 00:01:51.710 You'll meet them both when we make coq au vin toda. 00:01:53.147 --> 00:01:56.226 I'm in Julia's kitchen, I'm surrounded by great cook. 00:01:56.250 --> 00:01:59.830 It's just like a wonderful time to have fun. 00:01:59.854 --> 00:02:01.653 Hi, everyone. 00:02:02.623 --> 00:02:04.223 Hi! 00:02:05.126 --> 00:02:07.793 Cooking for Julia was a labor of love, 00:02:07.861 --> 00:02:10.207 but did you know that it was her relationship 00:02:10.231 --> 00:02:14.466 with her husband Paul that was her biggest inspiration. 00:02:14.535 --> 00:02:19.249 Julia met Paul when they were both working for the government overseas. 00:02:19.273 --> 00:02:21.651 Now that's romantic, right? 00:02:21.675 --> 00:02:23.041 That's romantic. 00:02:23.077 --> 00:02:27.557 He had an amazing love for the culinary arts. 00:02:27.581 --> 00:02:29.481 She didn't, but he did. 00:02:29.550 --> 00:02:33.552 So I think he was her inspiration for getting into cooking. 00:02:33.620 --> 00:02:37.022 Julia's love for Paul and Paul's love for Julia, 00:02:37.090 --> 00:02:41.905 that was one of the relationships that I look to in modeling, 00:02:41.929 --> 00:02:43.595 like who I was going to marry. 00:02:43.664 --> 00:02:48.033 Did you guys know that Paul designed Julia's kitchen for her, completely? 00:02:48.101 --> 00:02:50.113 He modified all of the countertops 00:02:50.137 --> 00:02:51.381 and the cabinets for her height 00:02:51.405 --> 00:02:53.083 because, of course, she was quite tall, 00:02:53.107 --> 00:02:55.474 and so it wasn't a standard size kitchen. 00:02:57.711 --> 00:03:03.215 Did you guys know that the first meal that Julia ever cooked for Paul 00:03:03.284 --> 00:03:06.084 was brains simmered in red wine? 00:03:08.622 --> 00:03:10.133 Ambitious. Very ambitious. 00:03:10.157 --> 00:03:12.024 She believed anything... anything with wine. 00:03:12.059 --> 00:03:13.904 If you're gonna test that kind of recipe, 00:03:13.928 --> 00:03:15.728 you test it on your husband or your loved one. 00:03:17.264 --> 00:03:20.043 But don't worry, we're not going to make you cook with brains today. 00:03:20.067 --> 00:03:21.144 Thankfully. 00:03:21.168 --> 00:03:22.979 But we are going to ask you to cook with wine. 00:03:23.003 --> 00:03:24.469 For this round, 00:03:24.571 --> 00:03:28.707 you're going to be creating your very own take on the Julia Classic, 00:03:28.742 --> 00:03:30.341 Coq au Vin. 00:03:30.411 --> 00:03:35.480 Add chicken and mushrooms and onions and red wine. 00:03:35.549 --> 00:03:38.929 The delicious aroma of sizzling bacon. 00:03:38.953 --> 00:03:42.165 And what do you have coq au vin. 00:03:42.189 --> 00:03:45.691 One of the most delicious chicken dishes you ever put in your mouth. 00:03:47.161 --> 00:03:49.673 Okay. So have you ever broken down a whole chicken before? 00:03:49.697 --> 00:03:51.107 - Yes. - Yes. 00:03:51.131 --> 00:03:53.610 If not, there's someone very special, 00:03:53.634 --> 00:03:55.367 who'll be able to help you out with this. 00:03:55.435 --> 00:03:57.214 Julia herself. 00:03:57.238 --> 00:04:00.372 Okay, good luck and make sure you put your heart into it. 00:04:05.079 --> 00:04:07.779 Everybody who's serious about cooking ought to know 00:04:07.848 --> 00:04:09.726 how to cut up a raw chicken. 00:04:09.750 --> 00:04:12.684 In a supermarket, they have a great big machine 00:04:12.753 --> 00:04:16.299 and it just cuts the chicke down the backbone and then whoosh-whoosh 00:04:16.323 --> 00:04:18.156 and it's cut into four piece 00:04:18.225 --> 00:04:22.261 I think it's a very good ide to fix it up at home, 00:04:22.329 --> 00:04:28.800 slit it right up the back, then you have the... the wing part, 00:04:28.869 --> 00:04:32.070 just make a line down the lower third of the breas. 00:04:32.139 --> 00:04:36.275 Then you do exactly the same thing on the other side. 00:04:36.343 --> 00:04:41.391 So can you believe that we get to sort of honor Julia this way? 00:04:41.415 --> 00:04:44.961 Sit almost in her kitchen at this dining table, 00:04:44.985 --> 00:04:47.619 watch all these home cooks make coq au vin. 00:04:47.688 --> 00:04:52.902 So coq au vin is abo the most classic French dis you can ever make. 00:04:52.926 --> 00:04:55.672 - The main ingredient's chicken. - - Yeah. 00:04:55.696 --> 00:04:59.009 Mushrooms, onions bacon, red wine. 00:04:59.033 --> 00:05:01.433 And it's very, very slowly cooked. 00:05:01.501 --> 00:05:04.481 So you come out with this really wonderful stew. 00:05:04.505 --> 00:05:09.386 And that's one reason it's a very good one for us to have in our repertoire, 00:05:09.410 --> 00:05:13.223 'cause it's easy to do and it's a great party dish 00:05:13.247 --> 00:05:15.358 so we're gonna start right in on it. 00:05:15.382 --> 00:05:16.826 Yeah, just be careful. 00:05:16.850 --> 00:05:19.262 The first time that I ever went to the hospital from cooking 00:05:19.286 --> 00:05:21.564 - was from doing exactly what you're doing right now. - -Really? 00:05:21.588 --> 00:05:23.121 Drinking wine and then cooking? 00:05:23.157 --> 00:05:25.001 Well, I wasn't drinking wine, but I was breaking down the chicken 00:05:25.025 --> 00:05:29.027 and I have a scar here, 'cause I slit... like my boning knife slit. 00:05:29.096 --> 00:05:30.974 That's what I'm trying to avoid, so I'm trying to avoid. 00:05:30.998 --> 00:05:33.143 Okay, I'm not gonna get in your way. 00:05:33.167 --> 00:05:34.266 You're fine. 00:05:34.334 --> 00:05:36.479 I am in love with Molly Baz. 00:05:36.503 --> 00:05:40.283 She's actually, aside from being absolutely beautiful and talented, 00:05:40.307 --> 00:05:44.054 she is actually like, the reason I started cooking. 00:05:44.078 --> 00:05:46.178 So what's your plan here, are you going classic? 00:05:46.213 --> 00:05:47.479 Oh, I see anchovies. 00:05:47.580 --> 00:05:50.293 You taught me that anchovies is a great substitute for salt 00:05:50.317 --> 00:05:52.284 and just a great additive to flavor. 00:05:52.352 --> 00:05:54.931 So I'm gonna go with... play around with some a little bit 00:05:54.955 --> 00:05:57.222 like miso and tomato paste, and some anchovies. 00:05:57.290 --> 00:05:59.558 - I do that all the time. - White wine. See how it works. 00:05:59.626 --> 00:06:01.004 Wow! 00:06:01.028 --> 00:06:03.662 Julia Child was a household name for me growing up. 00:06:03.697 --> 00:06:06.042 My career started out work in in restaurants 00:06:06.066 --> 00:06:10.135 and then pivoted towards teaching regular people how to cook. 00:06:10.203 --> 00:06:11.948 That's aioli, folks. 00:06:11.972 --> 00:06:15.652 The more that I've embraced that, the more that I feel connected to her work. 00:06:15.676 --> 00:06:19.089 This feels ambitious in a way that I'm very excited about. 00:06:19.113 --> 00:06:23.460 My ingredients are sticking to the classic bacon, garlic, mushrooms. 00:06:23.484 --> 00:06:27.352 And these are just about a pound of fresh mushrooms 00:06:27.421 --> 00:06:31.901 cut in quarters instead of little triangles like that. 00:06:31.925 --> 00:06:35.839 I'm attempting to make a quick parsnip puree, just a nice side. 00:06:35.863 --> 00:06:38.997 I'm gonna braise the chicken just like we would with the classic dish, 00:06:39.065 --> 00:06:42.567 but then I'm gonna shred it up and fill my pasta with it. 00:06:46.440 --> 00:06:48.818 My mom was a single mom, who worked a lot, 00:06:48.842 --> 00:06:50.587 and so pasta was a easy thing for her 00:06:50.611 --> 00:06:52.210 to throw together when she came home. 00:06:52.279 --> 00:06:54.824 It definitely wasn't handmade pasta, but still, 00:06:54.848 --> 00:06:56.493 there's like this sentimental feeling I have 00:06:56.517 --> 00:06:59.095 when it comes to like a good bite of pasta. 00:06:59.119 --> 00:07:01.898 Here's the thing, I love ambition in chefs 00:07:01.922 --> 00:07:04.356 when they're like, "I'm gonna make pasta from scratch", 00:07:04.424 --> 00:07:09.594 but I haven't figured out a way yet in competition where I've seen pasta, 00:07:09.630 --> 00:07:12.697 you know what I mean, made from scratch that doesn't need to rest. 00:07:14.168 --> 00:07:18.648 I am making a braised coq au vin recipe 00:07:18.672 --> 00:07:20.806 that we make a lot in my family around Christmas. 00:07:20.841 --> 00:07:23.286 And when there's like a blizzard outside in the winter, 00:07:23.310 --> 00:07:25.488 it's gonna be like kind of vegetable heavy. 00:07:25.512 --> 00:07:27.879 It's gonna have like a red gravy at the end, 00:07:27.915 --> 00:07:32.295 and I'm going to make a creamy parmesan polenta. 00:07:32.319 --> 00:07:37.567 I think that my cooking is so inspired by home and just my family, 00:07:37.591 --> 00:07:41.104 and like my love of gather in with loved ones, 00:07:41.128 --> 00:07:44.474 I just think it naturally goes into my food. 00:07:44.498 --> 00:07:48.200 I'm just hoping that everything cooks well in the time allotted. 00:07:49.236 --> 00:07:51.581 My husband and I absolutely love coq au vin, 00:07:51.605 --> 00:07:53.917 it's one of our favorites, and New Orleans 00:07:53.941 --> 00:07:57.487 is one of our favorite places to travel, so I'm combining 00:07:57.511 --> 00:08:00.612 both of those memories in this one dish. 00:08:00.680 --> 00:08:04.394 My husband is absolutely my biggest cheerleader. 00:08:04.418 --> 00:08:09.299 He has stood beside me whil I have done some crazy stuff Whoo-hoo! 00:08:09.323 --> 00:08:12.891 But I think this has got to one of the craziest. 00:08:12.959 --> 00:08:14.392 That could be a little bit of him 00:08:14.461 --> 00:08:16.673 wanting to get me out of the house for a while, though. 00:08:16.697 --> 00:08:20.810 Richard and I met in Chicago in a bar. 00:08:20.834 --> 00:08:24.781 He was this fearless person who would do things like 00:08:24.805 --> 00:08:28.807 take me on a date to Paris. Like, who does that, right? 00:08:28.875 --> 00:08:34.880 In the flea markets in Paris, kind of checking it out, seeing what I can find today. 00:08:34.915 --> 00:08:36.926 This is my attempt to stand out. 00:08:36.950 --> 00:08:41.865 I'm gonna substitute in andouille sausage instead of the lardon, 00:08:41.889 --> 00:08:46.503 and I'm also going to use some cayenne pepper and some Creole seasoning. 00:08:46.527 --> 00:08:48.137 All right. I want to hear your story 00:08:48.161 --> 00:08:49.472 about the first time that you met Julia. 00:08:49.496 --> 00:08:51.574 We had little tiny city cafe. 00:08:51.598 --> 00:08:54.577 - Our kitchen was probably really 12x12. - -Yeah. 00:08:54.601 --> 00:08:58.114 So in the kitchen, you know, we had just put a stove in. 00:08:58.138 --> 00:09:00.517 And so we had one double door refrigerator, 00:09:00.541 --> 00:09:02.318 which was right in front of the bathroom door. 00:09:02.342 --> 00:09:04.420 So you had all this produce in there. 00:09:04.444 --> 00:09:05.989 So I was in there... 00:09:06.013 --> 00:09:07.657 Getting ready to put it away in the refrigerator. 00:09:07.681 --> 00:09:09.080 Yeah. 00:09:09.149 --> 00:09:11.561 And cleaning it out and right in front of the bathroom door, 00:09:11.585 --> 00:09:13.363 because we were... I think we had just opened, 00:09:13.387 --> 00:09:17.000 so I didn't think anyone was there, cleaning it out and all of a sudden, 00:09:17.024 --> 00:09:21.693 I'm on the floor in front of the bathroom with food all over the floor. 00:09:21.761 --> 00:09:23.795 You know, someone comes in through the door 00:09:23.897 --> 00:09:25.564 and I think it's maybe a server, 00:09:25.632 --> 00:09:29.134 and then I hear the pots and pans that are hanging 00:09:29.202 --> 00:09:30.680 - because she's so tall. - -...bang. 00:09:30.704 --> 00:09:32.215 Because she's so tall, and you knew it was Julia. 00:09:32.239 --> 00:09:33.338 I was just going to say... 00:09:33.373 --> 00:09:34.417 That feels perfect, honestly. 00:09:34.441 --> 00:09:35.585 Like, she wouldn't want it any other way. 00:09:35.609 --> 00:09:36.853 Yeah. And you knew it was Julia, 00:09:36.877 --> 00:09:38.421 - who else could it be? - -Yeah. Of course. 00:09:38.445 --> 00:09:40.779 I'm feeling pretty positive 00:09:40.847 --> 00:09:42.892 that I'll be able to make a good dish. 00:09:42.916 --> 00:09:44.694 I've never made coq au vin. 00:09:44.718 --> 00:09:48.298 I know the recipe because I've read Julia's Cookbook many times 00:09:48.322 --> 00:09:49.832 and I know this is a classic. 00:09:49.856 --> 00:09:53.224 All of those French flavors will be there. 00:09:53.260 --> 00:09:57.596 I am engaged to a wonderful man, his name is Douglas. 00:09:57.664 --> 00:09:59.375 He is my Paul. 00:09:59.399 --> 00:10:02.400 We have been together for eight years 00:10:02.469 --> 00:10:05.214 and it has been really a great journey 00:10:05.238 --> 00:10:07.450 and he's just my best friend. 00:10:07.474 --> 00:10:11.109 To make this coq au vin in a way that it feels like mine. 00:10:13.614 --> 00:10:17.482 Then we go back to o onions and shake them around. 00:10:18.418 --> 00:10:21.130 I'm gonna shake the onions again. 00:10:21.154 --> 00:10:23.166 I am making a burrito 00:10:23.190 --> 00:10:25.457 - for Susan Feniger. - Wow! 00:10:27.027 --> 00:10:29.194 She's OG. 00:10:29.262 --> 00:10:36.045 I am serving someone who is pretty known for Mexican food, 00:10:36.069 --> 00:10:40.905 a burrito that is a French burrito 00:10:40.974 --> 00:10:42.674 'cause I figured braising meat, 00:10:42.742 --> 00:10:45.644 it's very much like how every Mexican food, you know... 00:10:45.712 --> 00:10:46.956 Yeah, yeah. 00:10:46.980 --> 00:10:49.614 Like carnitas and pretty much all of those different things. 00:10:49.683 --> 00:10:51.928 So I was just like, that would be a fun play. 00:10:51.952 --> 00:10:56.554 My wife loves a burrito and also just the fact that Julia loves Mexican foo. 00:10:56.623 --> 00:10:59.936 She made this one taqueria in Santa Barbara very famou 00:10:59.960 --> 00:11:01.938 because she would go there all the time, 00:11:01.962 --> 00:11:04.663 and even when she was, I think, in her 80s. 00:11:04.731 --> 00:11:07.499 So I just thought, why not? 00:11:07.600 --> 00:11:09.178 - And is this going? - Is this going in it? 00:11:09.202 --> 00:11:10.379 It's going in it, so that way, 00:11:10.403 --> 00:11:11.848 - you would get a little bit of pop... - Texture. 00:11:11.872 --> 00:11:14.817 Because I always think that coq au vin is like soft on soft on soft. 00:11:14.841 --> 00:11:16.318 Yeah. 00:11:16.342 --> 00:11:18.621 And so the sauce will be the coq au vin sauce, the red wine sauce. 00:11:18.645 --> 00:11:21.891 I love that. I love that. Okay. 00:11:21.915 --> 00:11:24.093 Oh, man. 00:11:24.117 --> 00:11:27.185 You better fricking do this right. 00:11:29.923 --> 00:11:31.667 We're gonna flame it in brandy. 00:11:31.691 --> 00:11:34.971 When the brandy's gotten hot, to lighten that just stand well away. 00:11:34.995 --> 00:11:39.964 Now I don't know if this does look anything except make people feel good. 00:11:45.172 --> 00:11:46.471 Oh, come on. 00:11:46.539 --> 00:11:48.317 One of the flour tortillas broke, 00:11:48.341 --> 00:11:50.353 I didn't have time to toast it, 00:11:50.377 --> 00:11:53.122 but it's gonna have to go on. 00:11:53.146 --> 00:11:56.014 You got this Dustin, you got this, you got this, you got this. 00:11:59.953 --> 00:12:02.565 I think I'm gonna finish on time, I'm just adding some 00:12:02.589 --> 00:12:04.589 butter to my polenta right now. 00:12:06.526 --> 00:12:08.604 - That is polenta. - That's the polenta. 00:12:08.628 --> 00:12:10.073 What did she do? 00:12:10.097 --> 00:12:12.008 Put it in some water, like rehydrated it, 00:12:12.032 --> 00:12:14.043 and just some water and then put it in there. That's interesting. 00:12:14.067 --> 00:12:17.013 But maybe that's like a cheat to pour boiling water 00:12:17.037 --> 00:12:18.648 - over it and plump it... - -Yeah. 00:12:18.672 --> 00:12:20.683 - And then... it could be. - To like rehydrate it and then start to cook it. 00:12:20.707 --> 00:12:22.018 I don't know, I've never seen that before. 00:12:22.042 --> 00:12:23.141 Maybe that's a time saver. 00:12:24.711 --> 00:12:28.124 It's not quite as really bright. 00:12:28.148 --> 00:12:31.049 It's really bright, it's really bright. 00:12:31.117 --> 00:12:32.917 I do love that Bill talks to himself. 00:12:32.986 --> 00:12:34.063 Oh, does he? 00:12:34.087 --> 00:12:35.398 He's having a full conversation. 00:12:35.422 --> 00:12:37.021 Oh, my God, Bill. 00:12:38.692 --> 00:12:41.304 Christine is making polenta, but Christine... 00:12:41.328 --> 00:12:42.872 And this is what I love about Christine. 00:12:42.896 --> 00:12:45.541 She's from New Jersey, so she's like, you got toasted bread 00:12:45.565 --> 00:12:47.477 and you got polenta. I was like of course we do. 00:12:47.501 --> 00:12:49.112 - Like you know what I mean, like... - -Yeah. 00:12:49.136 --> 00:12:50.513 Because you're a true Italian, 00:12:50.537 --> 00:12:52.417 it's like how many carbohydrates can I give you? 00:13:00.547 --> 00:13:02.280 That's time, everyone. 00:13:04.851 --> 00:13:06.696 Hey, Britt, so tell us what you mean for us today. 00:13:06.720 --> 00:13:09.599 I made a classic coq au vin with an accompaniment 00:13:09.623 --> 00:13:13.503 of a parsnip puree, focused on the chicken, for sure. 00:13:13.527 --> 00:13:15.471 I think the chicken is cooked beautifully. 00:13:15.495 --> 00:13:16.795 Really, really lovely. Thank you. 00:13:16.896 --> 00:13:18.941 Traditionally, there's all of the chicken pieces, 00:13:18.965 --> 00:13:20.309 the wing and the breast and everything, 00:13:20.333 --> 00:13:22.367 but I love that you went all chicken thigh. 00:13:22.402 --> 00:13:26.516 What I like is the sweetness of the parsnip 00:13:26.540 --> 00:13:30.842 with the acidity that you get from the wine, it's a really a great compliment. 00:13:31.978 --> 00:13:33.645 Dustin, what was your version? 00:13:33.713 --> 00:13:35.024 I deviated a little bit. 00:13:35.048 --> 00:13:38.027 I made coq au vin ravioli stuffed with braised chicken 00:13:38.051 --> 00:13:40.863 with some sauteed oyster mushrooms 00:13:40.887 --> 00:13:42.687 and caramelized cipollini onions. 00:13:42.755 --> 00:13:46.068 I am amazed that you got it done that quickly. 00:13:46.092 --> 00:13:47.225 Chef, I'm amazed too. 00:13:48.929 --> 00:13:50.907 Tell us how you cooked the farce. 00:13:50.931 --> 00:13:53.876 I braised the chicken just as I would with a normal coq au vin. 00:13:53.900 --> 00:13:56.701 Did you, in sort of the mixture for the ravioli, 00:13:56.769 --> 00:13:59.382 add any dairy, egg or is it just chicken? 00:13:59.406 --> 00:14:00.950 It's just chicken. 00:14:00.974 --> 00:14:04.921 I just wish that maybe you treated the inside with some mascarpone cheese, 00:14:04.945 --> 00:14:06.322 even just an egg, I think, would have 00:14:06.346 --> 00:14:08.591 given us a creamy texture that you want in sort of that 00:14:08.615 --> 00:14:10.582 - filling of a ravioli. - Understood. 00:14:12.652 --> 00:14:14.130 - Hello, Elena. - -Hello. Hello. 00:14:14.154 --> 00:14:16.532 I made for you guys a burrito. 00:14:16.556 --> 00:14:17.455 - You did. - Love that. 00:14:17.523 --> 00:14:18.567 - You sure did. - Love that. 00:14:18.591 --> 00:14:20.658 I want to live inside of your brain. 00:14:22.395 --> 00:14:25.997 I wanted to elevate it by doing it with the Israeli couscous 00:14:26.065 --> 00:14:29.612 and then there's also popped quinoa for a little texture. 00:14:29.636 --> 00:14:31.636 Do we have in here pearl onions, bacons? 00:14:31.671 --> 00:14:33.850 Pearl onions, bacon, mushrooms. 00:14:33.874 --> 00:14:36.819 And I like the crunchiness that you get from the quinoa, 00:14:36.843 --> 00:14:38.977 - and the chicken is cooked perfectly. - -Thank you. 00:14:39.012 --> 00:14:40.656 It's super tender. 00:14:40.680 --> 00:14:44.560 The sauce, I think, is one of the best parts of this entire dish. 00:14:44.584 --> 00:14:48.364 If it had been me, I would have maybe returned this burrito 00:14:48.388 --> 00:14:51.467 to the skillet in a little bit of fat and tried to crisp it up. 00:14:51.491 --> 00:14:53.436 I think we all can agree that a crispy burrito 00:14:53.460 --> 00:14:55.593 - is a delicious burrito. - Yes, I'm all for that. 00:14:56.630 --> 00:14:57.940 Hi, Bill. 00:14:57.964 --> 00:15:01.210 Judges, I made for you a Cajun coq au vin. 00:15:01.234 --> 00:15:05.314 I've substituted the lardon for andouille. 00:15:05.338 --> 00:15:07.639 You know, I love with the andouille sausage 00:15:07.707 --> 00:15:09.318 that you get the spice in here. 00:15:09.342 --> 00:15:11.209 - Right. - -Did you add additional spices 00:15:11.277 --> 00:15:14.379 or it's just the spices from the andouille that are permeating the sauce? 00:15:14.447 --> 00:15:16.648 No. I also added some cayenne pepper. 00:15:16.716 --> 00:15:18.561 I love how it's spiced, I think. 00:15:18.585 --> 00:15:22.064 I don't associate these like warming spices with coq au vin, 00:15:22.088 --> 00:15:24.133 - but they're actually very welcome here. - -They are, right? 00:15:24.157 --> 00:15:25.902 And they're really working in your favor, 00:15:25.926 --> 00:15:27.169 I think the sauce is really nice. 00:15:27.193 --> 00:15:28.592 What's great is that, again, 00:15:28.694 --> 00:15:31.474 - you get that sweet and spicy mixture. - Exactly. Exactly. 00:15:31.498 --> 00:15:32.975 Which is really great together, 00:15:32.999 --> 00:15:36.178 'cause with a rich dish like this to have the balance over there 00:15:36.202 --> 00:15:37.947 to the sweet and spicy is really nice. 00:15:37.971 --> 00:15:40.104 - I think you're onto something there. - -Thank you. 00:15:41.508 --> 00:15:43.686 - Jaine, how are you? - -Great. 00:15:43.710 --> 00:15:49.091 So I prepared coq au vin, braised and I prepared a milk polenta 00:15:49.115 --> 00:15:52.028 and a few crispy mushrooms on top. 00:15:52.052 --> 00:15:55.620 My grandma taught me that if you hydrate your polenta 00:15:55.688 --> 00:15:58.489 a little bit before adding to the hot liquid. 00:15:58.558 --> 00:15:59.601 Hot water. 00:15:59.625 --> 00:16:01.404 Yes, hot water, always make it water, 00:16:01.428 --> 00:16:05.763 'cause I want the flavor to be mellow and and you don't get any lumps. 00:16:05.832 --> 00:16:08.844 I really feel like you did a great job 00:16:08.868 --> 00:16:12.381 of turning an otherwise heavy dish into something that I can't stop eating, 00:16:12.405 --> 00:16:14.951 like I'm... I'm going to finish this plate 00:16:14.975 --> 00:16:17.453 if we don't walk away soon, and I think that's thanks 00:16:17.477 --> 00:16:19.355 to the brilliance of all the acidity. 00:16:19.379 --> 00:16:24.015 One thing I can say is that leg, the thigh meat, is perfectly cooked. 00:16:24.050 --> 00:16:28.486 For me, the breast just gets a little dry. 00:16:29.422 --> 00:16:31.322 I was kind of in the mood for white wine, 00:16:31.391 --> 00:16:33.302 so I'm like, I guess, I'm gonna make a coq au vin blanc. 00:16:33.326 --> 00:16:36.005 So it was a miso coq au vin blanc with fried ginger 00:16:36.029 --> 00:16:38.975 as well as some scallions, but added some miso, some anchovies, 00:16:38.999 --> 00:16:42.778 some crispy chicken skin, as well as some charred vegetables. 00:16:42.802 --> 00:16:47.116 I love this sauce, the ginger and the scallions, 00:16:47.140 --> 00:16:49.585 and all of this is like really, really brightening the sauce. 00:16:49.609 --> 00:16:52.054 Oh, by the way, the anchovy addition, 00:16:52.078 --> 00:16:53.656 I totally took that from Molly. 00:16:53.680 --> 00:16:55.958 - That's... - -Just stop. 00:16:55.982 --> 00:16:57.682 I'm not, I swear, I'm not trying to... 00:16:57.750 --> 00:16:59.261 - Yes, you are. - -And you should. 00:16:59.285 --> 00:17:00.662 Trying to what? 00:17:00.686 --> 00:17:03.132 Anchovies, yeah, I was like, I never even thought 00:17:03.156 --> 00:17:06.891 to like ever use anchovies in cooking and then reading your book, 00:17:06.959 --> 00:17:08.326 I want to add that. 00:17:08.361 --> 00:17:12.230 Makes me maybe cry, so let's just leave it there. 00:17:12.298 --> 00:17:13.809 - How old are you? - -I'm 24. 00:17:13.833 --> 00:17:15.210 He's 24. 00:17:15.234 --> 00:17:18.647 The only thing that can explain this is that like you are like 00:17:18.671 --> 00:17:24.208 reincarnate of like a chef that's gone and has now entered your soul 00:17:24.244 --> 00:17:27.945 because I'm absolutely blown away by what we just ate. 00:17:28.748 --> 00:17:30.559 - Hey, Christine. - -Hi. 00:17:30.583 --> 00:17:35.686 I have prepared coq au vin with a creamy parmesan polenta 00:17:35.722 --> 00:17:39.502 and a little bit of grilled sour dough, rubbed with garlic 00:17:39.526 --> 00:17:43.039 as just a vehicle to enjoy that broth 00:17:43.063 --> 00:17:45.574 and add a little bit of texture to the plate. 00:17:45.598 --> 00:17:47.576 It feels a little compartmentalized 00:17:47.600 --> 00:17:49.211 - and TV dinner-y! - -Mm-hmm. 00:17:49.235 --> 00:17:51.280 You did all of this work to create these 00:17:51.304 --> 00:17:54.272 like crispy caramelized mushrooms, 00:17:54.340 --> 00:17:56.774 but then they got folded in and they lost that. 00:17:56.843 --> 00:17:58.921 For me, the braise on the chicken is great 00:17:58.945 --> 00:18:01.424 and the bread is great, but I feel like the texture on the polenta is not. 00:18:01.448 --> 00:18:03.081 Okay. 00:18:05.051 --> 00:18:07.463 If your taste... taste it before the wine is cooked down, 00:18:07.487 --> 00:18:09.799 it just tastes awful, it's sort of fun 00:18:09.823 --> 00:18:13.169 when you're cooking with win to taste the sauce first 00:18:13.193 --> 00:18:17.273 and then taste it about every ten minutes while it's cooking. 00:18:17.297 --> 00:18:21.566 We definitely tasted all of the love and all of your dishes today. 00:18:21.601 --> 00:18:26.715 It was some really fantastic and interesting takes on coq au vin. 00:18:26.739 --> 00:18:31.020 The one that I felt was most well done, Britt. 00:18:31.044 --> 00:18:32.388 Great job. 00:18:32.412 --> 00:18:34.579 And I love the parsnip puree in there. 00:18:34.647 --> 00:18:37.259 - That was perfect. Took it right over the edge. - Thank you. 00:18:37.283 --> 00:18:41.185 My favorite dish today was Fabrizio's. 00:18:41.221 --> 00:18:45.123 It felt like he really captured what's important about coq au vin, 00:18:45.191 --> 00:18:47.937 which is it's about the chicken and it's about the sauce. 00:18:47.961 --> 00:18:49.238 Thank you, Molly. 00:18:49.262 --> 00:18:52.575 And my favorite today was Jaine. 00:18:52.599 --> 00:18:53.909 Thank you. 00:18:53.933 --> 00:18:58.114 From the obvious, the chicken, and then the cream polenta, 00:18:58.138 --> 00:19:00.583 I think that you just cooked with reckless abandon, 00:19:00.607 --> 00:19:03.608 and I would have sat there and eaten the entire dish 00:19:03.643 --> 00:19:06.277 if I hadn't already eaten three and needed to eat three more. 00:19:06.312 --> 00:19:08.757 Thank you. Thank you so much. 00:19:08.781 --> 00:19:10.915 For your second round of cooking, 00:19:10.983 --> 00:19:14.930 we want you to tell us about your special relationships. 00:19:14.954 --> 00:19:18.934 So we want you to create one family-style dish 00:19:18.958 --> 00:19:22.560 that's inspired by a great love in your own lif. 00:19:22.595 --> 00:19:27.109 It can be a partner, it can be a family member, or a dear friend. 00:19:27.133 --> 00:19:30.679 So what we want to do is learn about the people in your life, 00:19:30.703 --> 00:19:33.582 who encourage you through your culinary journeys. 00:19:33.606 --> 00:19:35.384 One dish that I always cook 00:19:35.408 --> 00:19:38.387 to share my love would be a veal piccata. 00:19:38.411 --> 00:19:42.480 It's sort of a representation of a dish that we had growing up, 00:19:42.548 --> 00:19:44.927 because it was my father's favorite dish. 00:19:44.951 --> 00:19:47.596 Still, to this day, whenever I cook a veal dish, 00:19:47.620 --> 00:19:51.055 I always think about the sacrifices that my dad made for our family 00:19:51.123 --> 00:19:53.969 and adoration for all of his hard work. 00:19:53.993 --> 00:19:55.504 Sweet. 00:19:55.528 --> 00:19:58.807 One small request, though, as a nod to Julia, 00:19:58.831 --> 00:20:01.844 you guys got to use wine in your dishes. 00:20:01.868 --> 00:20:05.214 I think it's time to do a little talking about wine. 00:20:05.238 --> 00:20:10.041 The main thing you want to remember is that wine is a living liquid 00:20:10.109 --> 00:20:14.946 that has youth, adolescence maturity, old age, and death. 00:20:15.014 --> 00:20:19.517 And if you don't treat it properly, it may get a bit too immature death. 00:20:23.623 --> 00:20:28.526 Okay. So cooks, you will have one hour and 30 minutes to create your dishes. 00:20:28.594 --> 00:20:29.894 All right, get cooking. 00:20:35.335 --> 00:20:37.179 Do you know how to open this wine bottle? 00:20:37.203 --> 00:20:39.036 Here's some corkscrews. 00:20:39.072 --> 00:20:42.685 This is the kind that a sommelier or a waiter uses, 00:20:42.709 --> 00:20:44.342 and they work out very nicel. 00:20:44.410 --> 00:20:47.623 Here's a French type called a zigzag, 00:20:47.647 --> 00:20:51.215 and this zigzag, it gives a leverage and this works beautifully. 00:20:52.318 --> 00:20:53.929 Come on. 00:20:53.953 --> 00:20:56.687 And then there's another kind, which has two levers on. 00:20:56.789 --> 00:21:00.558 And then you just push down on them and the cork comes out of the bottle. 00:21:03.463 --> 00:21:05.174 This is gonna be interesting. 00:21:05.198 --> 00:21:11.247 So challenge two is make a meal for your loved one, that person is Richard. 00:21:11.271 --> 00:21:16.518 The man who became my husban took me on a date to Paris, 00:21:16.542 --> 00:21:21.612 and 22 years later, we're still going strong. 00:21:22.649 --> 00:21:24.682 Oh, no. 00:21:24.717 --> 00:21:28.597 We went to Marseilles and we were on the hunt for the best bouillabaisse 00:21:28.621 --> 00:21:30.988 and we found it at Le Cat a la. 00:21:31.057 --> 00:21:34.303 It's been open since the 1940s. 00:21:34.327 --> 00:21:37.795 Bouillabaisse is a French fish chowder 00:21:37.863 --> 00:21:41.198 and it originated on the Mediterranean in Provence. 00:21:41.267 --> 00:21:46.470 It's a loud, colorful, authoritative, flavorful brew, 00:21:46.539 --> 00:21:49.840 just like the Marseilles themselves. 00:21:51.377 --> 00:21:53.489 I'm using red snapper and then clams, 00:21:53.513 --> 00:21:57.026 so I can really get a lot of fish flavor into the stock. 00:21:57.050 --> 00:22:00.229 If I can pull this off, I hope I can show the judges 00:22:00.253 --> 00:22:03.399 that I can make a complex dish quickly. 00:22:03.423 --> 00:22:05.701 Need a little bit of wine. 00:22:05.725 --> 00:22:08.203 Bill, just like a cook inside of a restaurant, 00:22:08.227 --> 00:22:10.339 you drink wine out of a deli cup. 00:22:10.363 --> 00:22:12.430 Better than taking it right out of the bottle. 00:22:15.101 --> 00:22:16.979 Oh, my forearm. 00:22:17.003 --> 00:22:20.683 So this challenge is creatin a dish for someone you love. 00:22:20.707 --> 00:22:23.018 And for me, that's my family. 00:22:23.042 --> 00:22:27.489 I come from a family of great Southern soul food cooks. 00:22:27.513 --> 00:22:29.914 Let some chicken sit in some sweet tea for a minute 00:22:29.982 --> 00:22:32.116 and then fry it with buttermilk. 00:22:32.184 --> 00:22:34.184 I always remember, when it was fried chicken night, 00:22:34.220 --> 00:22:36.465 my mom's fried chicken. 00:22:36.489 --> 00:22:41.103 She does simple flour and grease, and that's it and good seasoning. 00:22:41.127 --> 00:22:43.205 And it's the best fried chicken you've ever had in your life. 00:22:43.229 --> 00:22:45.307 And I'm like, "How do you do that?" 00:22:45.331 --> 00:22:48.444 I actually cook with wine in my mac and cheese a lot. 00:22:48.468 --> 00:22:52.103 I usually like to whisk in Dijon mustard 00:22:52.138 --> 00:22:56.919 and white wine in the cream and everything in the chees on the stove top, 00:22:56.943 --> 00:22:59.021 then throw it in the oven and bake it. 00:22:59.045 --> 00:23:03.859 And these are the two dishes that you learn to make in my family. 00:23:03.883 --> 00:23:07.963 So I am making my husband's favorite meal, 00:23:07.987 --> 00:23:11.400 it's poached salmon fillets, roasted Brussels sprouts 00:23:11.424 --> 00:23:14.536 with toasted nuts on top and farro risotto 00:23:14.560 --> 00:23:15.904 on the side with stage brown butter. 00:23:15.928 --> 00:23:18.295 I feel good about incorporating Sauvignon Blanc. 00:23:18.364 --> 00:23:21.677 I do poached salmon fillets in that pretty routinely, 00:23:21.701 --> 00:23:24.146 and I'm putting sage and butter and white wine together 00:23:24.170 --> 00:23:25.280 like it's going to be delicious, 00:23:25.304 --> 00:23:26.615 that flavor. 00:23:26.639 --> 00:23:28.817 - Ooh, you're making hollandaise? - Going for it. 00:23:28.841 --> 00:23:32.009 It's my husband's favorite over poached salmon fillets. 00:23:32.044 --> 00:23:33.589 - So you're cooking for your husband? - Yes. 00:23:33.613 --> 00:23:35.479 - I love that. - The butter to my bread. 00:23:35.515 --> 00:23:36.959 - That's delicious. - Yeah? 00:23:36.983 --> 00:23:38.682 - Absolutely delicious. - Thanks. 00:23:38.718 --> 00:23:41.363 My husband is my best friend. 00:23:41.387 --> 00:23:44.099 He is the rock of our little family. 00:23:44.123 --> 00:23:47.836 He's the one that pushes me similar to how Paul would push Julia. 00:23:47.860 --> 00:23:52.374 I express my love for him through cooking, and he always supports me. 00:23:52.398 --> 00:23:53.976 Any salt pepper advice? 00:23:54.000 --> 00:23:56.245 - No, I actually think it's perfect. - All right. 00:23:56.269 --> 00:24:01.705 He just makes me brave and he makes me confident and he just... I don't know. 00:24:02.775 --> 00:24:03.952 I may cry. 00:24:03.976 --> 00:24:05.521 That is already delicious. 00:24:05.545 --> 00:24:07.222 - Thank you. - Like really, really, 00:24:07.246 --> 00:24:09.258 textbook delicious hollandaise. 00:24:09.282 --> 00:24:11.115 - Good luck. - All right. Thank you. 00:24:11.551 --> 00:24:13.996 Okay. 00:24:14.020 --> 00:24:18.689 For my ode to Julia, I am making shrimp and grits with Sauvignon Blanc. 00:24:19.680 --> 00:24:21.224 I'm sneaking a taste. 00:24:21.248 --> 00:24:23.682 Yeah. It needs a lot of stuff. 00:24:24.818 --> 00:24:25.962 I'm making shrimp and grits. 00:24:25.986 --> 00:24:27.730 Oh, and I put the white wine in there, which is 00:24:27.754 --> 00:24:29.699 - what's kind of throwing me a little bit off. - -Yeah. 00:24:29.723 --> 00:24:31.267 And why is it throwing you off? 00:24:31.291 --> 00:24:33.269 I mean, 'cause it's giving this other flavor 00:24:33.293 --> 00:24:36.539 that I'm not familiar with, but I think it'll be fine. 00:24:36.563 --> 00:24:41.700 I feel like I'm always praying to see Julia to bless my food. 00:24:41.768 --> 00:24:43.947 Please just let this be delicious, 00:24:43.971 --> 00:24:45.849 even though it looks Sloppy Jalopy. 00:24:45.873 --> 00:24:47.417 Oh! 00:24:47.441 --> 00:24:49.374 I got to make it quickly. 00:24:54.248 --> 00:24:58.116 I'm making torta ahogada, a drowning sandwich. 00:24:58.185 --> 00:25:00.585 My mother grew up with six sisters. 00:25:00.654 --> 00:25:02.198 I didn't get to see them very often, 00:25:02.222 --> 00:25:04.868 'cause they're still in Mexico, and I grew up in the states. 00:25:04.892 --> 00:25:07.403 So the handful of times tha some of my aunts 00:25:07.427 --> 00:25:10.840 and my grandmother would visit us, they would make torta ahogada. 00:25:10.864 --> 00:25:14.833 They would braise the pork with Coca-Cola, but I'm gonna use Riesling, 00:25:14.901 --> 00:25:17.180 'cause it's a bit sweeter of the white wines. 00:25:17.204 --> 00:25:21.985 I hope the Riesling balance out the savory flavors of the pork, 00:25:22.009 --> 00:25:24.554 and I'm gonna put that in a pressure cooker. 00:25:24.578 --> 00:25:26.418 All I've heard about pressure cookers is that 00:25:26.446 --> 00:25:28.580 they are terrifying and they can explode. 00:25:28.648 --> 00:25:30.715 - Fabrizio, how are you, sir? - -What's up? 00:25:30.784 --> 00:25:32.624 - First time using the pressure cooker? - Yeah. 00:25:32.652 --> 00:25:34.130 - Yes. - The hissing terrifies me. 00:25:34.154 --> 00:25:37.889 And so this is why most, like home cooks are scared of the pressure cooker 00:25:37.958 --> 00:25:39.903 because it's like, you can't check it. 00:25:39.927 --> 00:25:41.971 - Yeah. No. - You just have to trust. 00:25:41.995 --> 00:25:43.940 This pressure cooker is like my grandmother. 00:25:43.964 --> 00:25:45.875 - I would just watch her do her thing... - And trust her. 00:25:45.899 --> 00:25:47.076 - And trust her. - Yeah. 00:25:47.100 --> 00:25:48.811 Any time I would like try to help in the kitchen, 00:25:48.835 --> 00:25:50.513 my grandmother, she would kind of hiss at me. 00:25:50.537 --> 00:25:52.270 Now, whenever I look at a pressure cooker, 00:25:52.306 --> 00:25:54.217 I'm going to reference a grandmother and just say, 00:25:54.241 --> 00:25:55.640 - like, do your thing... - Yeah. 00:25:55.709 --> 00:25:57.242 It's an abuelita, no, no. 00:25:57.310 --> 00:25:59.422 - Good luck to you. - Thank you, chef. 00:25:59.446 --> 00:26:02.792 I'm making French onion soup, grilled cheese sandwich 00:26:02.816 --> 00:26:06.696 with thick slab bacon, and I'm making a pear 00:26:06.720 --> 00:26:10.066 and apple chutney to go on that sandwich. 00:26:10.090 --> 00:26:12.991 I'm gonna get some caramelization on these onions. 00:26:13.059 --> 00:26:15.705 Takes a lot of onion to make onion soup. 00:26:15.729 --> 00:26:18.063 If you're a do-it-yourself type 00:26:18.131 --> 00:26:20.109 and want to do it from scratch. 00:26:20.133 --> 00:26:23.802 You see how I chop them, it's very quick like this. 00:26:24.738 --> 00:26:27.672 Bum, bum, bum, bum, bum, all the way down, 00:26:27.741 --> 00:26:31.788 which is easy to do if you just take a little practice. 00:26:31.812 --> 00:26:37.093 And then I'm going to add some chicken stock and some sherry wine. 00:26:37.117 --> 00:26:39.529 The sweetness of that sherry is gonna go really well 00:26:39.553 --> 00:26:41.497 with the sweetness of the caramelized onions. 00:26:41.521 --> 00:26:43.199 - Hi, Dustin. - -If you want to 00:26:43.223 --> 00:26:45.768 - just start unwrapping and begin shredding these. - -Oh, sure, sure, sure. 00:26:45.792 --> 00:26:47.269 - That would be fantastic. - Put me on. 00:26:47.293 --> 00:26:49.138 - How are you doing? - -How are we doing over here? 00:26:49.162 --> 00:26:50.540 - What's happening? - -Uh, pretty good. 00:26:50.564 --> 00:26:51.874 We got some French onion soup in the works, 00:26:51.898 --> 00:26:53.343 - and then I'm gonna... - Okay. 00:26:53.367 --> 00:26:55.745 I'm going to garnish that with a whole grilled cheese sandwich. 00:26:55.769 --> 00:26:57.914 And what is this meal inspired by. 00:26:57.938 --> 00:27:00.583 The woman who puts up with me. 00:27:00.607 --> 00:27:02.507 - Is that your wife? - No. 00:27:02.575 --> 00:27:03.742 You're girlfriend? 00:27:03.810 --> 00:27:07.257 She's my on and off again, complicated relationship. 00:27:07.281 --> 00:27:08.691 - Okay. - Yeah. 00:27:08.715 --> 00:27:12.528 So Julia talked a lot about how important Paul was to her life 00:27:12.552 --> 00:27:14.597 and to her cooking and to her career. 00:27:14.621 --> 00:27:18.189 And that's kind of how I fee about Sarah, who's inspiring this dish. 00:27:18.258 --> 00:27:20.558 I would be lost without her. 00:27:20.627 --> 00:27:21.926 - Good luck. - Thank you so much. 00:27:23.263 --> 00:27:25.174 So today I'm making the Brazilian fish stew 00:27:25.198 --> 00:27:28.011 with white wine and fish and shrimps 00:27:28.035 --> 00:27:30.101 and a cilantro rice on the side. 00:27:32.839 --> 00:27:35.173 I'm gonna use halibut fillet 00:27:35.208 --> 00:27:38.221 and a fish head to flavor the sauce. 00:27:38.245 --> 00:27:40.923 Sauvignon blanc really goes well with fish, 00:27:40.947 --> 00:27:44.683 and I just want to have that hint of wine in my dish. 00:27:44.751 --> 00:27:47.052 I've never used wine in this dish, 00:27:47.087 --> 00:27:51.067 but I want to combine what I learned from my childhood 00:27:51.091 --> 00:27:55.527 and what I learned from the French techniques that I've studied so much. 00:27:55.595 --> 00:28:00.065 Hi, chef. So I am working in a Brazilian style fish soup 00:28:00.133 --> 00:28:02.746 that I have adapted to the French wine. 00:28:02.870 --> 00:28:05.315 Who is the inspiration behind this dish? 00:28:05.339 --> 00:28:08.119 So it's Douglas, my fiance, and he's from the south part of Brazil, 00:28:08.246 --> 00:28:09.056 Yeah. 00:28:09.180 --> 00:28:11.158 And when I made for him for the first time, 00:28:11.182 --> 00:28:13.060 he just loved it and it's our dish. 00:28:13.084 --> 00:28:15.095 So I'm really cooking with passion today. 00:28:15.119 --> 00:28:17.486 - I love that. - Thank you. Thank you. 00:28:17.522 --> 00:28:19.188 I hope you like it. 00:28:19.256 --> 00:28:21.702 We were about to get marrie this week, 00:28:21.726 --> 00:28:25.072 but we had to postpone already, because of the competition. 00:28:25.096 --> 00:28:26.907 And of course, we loved it. 00:28:26.931 --> 00:28:28.597 We wouldn't change anything. 00:28:28.666 --> 00:28:30.132 I felt really good about that. 00:28:30.201 --> 00:28:32.401 She's crushing it. She was very Julia. 00:28:32.470 --> 00:28:33.669 Yeah. She really does. 00:28:33.738 --> 00:28:35.237 She dresses like her. 00:28:35.273 --> 00:28:37.373 She's got like big, joyful smile like her, 00:28:37.408 --> 00:28:39.608 - like I just want to be in her kitchen. - -Yeah. 00:28:44.816 --> 00:28:46.983 I feel like there's a lot of really natural ways 00:28:47.051 --> 00:28:49.029 that I'm watching the wine being introduced to the dish, 00:28:49.053 --> 00:28:52.188 where we see wine being used to sort of deglaze the onions 00:28:52.223 --> 00:28:55.992 in Dustin's French onion soup in the bouillabaisse, 00:28:56.093 --> 00:28:59.695 in sort of the Brazilian coconut stew that we're gonna get from Jaine. 00:28:59.764 --> 00:29:02.609 And then maybe some not so traditional ways, 00:29:02.633 --> 00:29:05.212 like the wine being used as substitute the cola, 00:29:05.236 --> 00:29:06.869 the wine, the carnitas. 00:29:06.904 --> 00:29:08.415 Right. That was interesting. 00:29:08.439 --> 00:29:10.651 You know, wine being used in the macaroni and cheese. 00:29:10.675 --> 00:29:12.975 - Wine is used to that. - Yeah. 00:29:18.583 --> 00:29:20.761 I'm bagging up the chicken now and going to shake it 00:29:20.785 --> 00:29:22.796 around like my mom used to do. 00:29:22.820 --> 00:29:24.832 I'm looking at the clock. It seems like a lot of time 00:29:24.856 --> 00:29:27.590 but I haven't even gotten it in the pan yet. 00:29:31.763 --> 00:29:34.096 - Oh, Britt, that looks good. - -Ah, I hope it is. 00:29:35.333 --> 00:29:37.299 Totally forgotten ingredient. 00:29:39.904 --> 00:29:43.217 I forgot eggs, cause they hold it together a little bit, 00:29:43.241 --> 00:29:45.119 actually I forget sometimes at home, too. 00:29:45.143 --> 00:29:48.122 So that's what I usually do, just add it in later. 00:29:48.146 --> 00:29:51.514 At this point, I'm like embrace the mistake, like Julia always says. 00:29:53.651 --> 00:29:56.196 I lost the handle off that basket. 00:29:56.220 --> 00:29:57.831 I'll dump it out. 00:29:57.855 --> 00:30:00.956 We take out the pork from the pressure cooker right now. 00:30:03.428 --> 00:30:05.172 No explosion. 00:30:05.196 --> 00:30:08.597 The second I opened it, I was like, Oh my gosh, 00:30:08.666 --> 00:30:11.578 grandmother's carnitas like I just smelled it, 00:30:11.602 --> 00:30:13.602 broke apart beautifully. 00:30:13.671 --> 00:30:15.449 I don't want to make this sound like a commercial, 00:30:15.473 --> 00:30:17.393 but I think I might get myself a pressure cooker. 00:30:18.810 --> 00:30:21.055 Two minutes to go. 00:30:21.079 --> 00:30:23.824 French onion soup is a hardy dish 00:30:23.848 --> 00:30:29.530 and then to put a cheesy, toasty, bacon-y sandwich next to it, 00:30:29.554 --> 00:30:30.898 it's a lot of heavy. 00:30:30.922 --> 00:30:33.901 My solution to this is to add a little bit of sweet tartness 00:30:33.925 --> 00:30:36.692 with a nice apple and pear compote on that sandwich. 00:30:38.396 --> 00:30:39.396 Hollandaise. 00:30:41.399 --> 00:30:42.798 This is it. 00:30:45.570 --> 00:30:48.671 - I hope that's okay. - -Time's up. 00:30:49.674 --> 00:30:51.240 Cheers, man. 00:30:53.914 --> 00:30:55.725 You know, every once in a while, 00:30:55.749 --> 00:30:59.117 I think it's rather fun to have a big formal dinner. 00:30:59.185 --> 00:31:01.264 It gives you a chance to show your stuff 00:31:01.288 --> 00:31:05.301 and also to use all the wedding presents you haven't given away. 00:31:05.325 --> 00:31:08.204 Honestly, we can't wait to hear about all the people 00:31:08.228 --> 00:31:10.173 that have inspired these dishes. 00:31:10.197 --> 00:31:12.542 Okay, so let's start with Dustin. 00:31:12.566 --> 00:31:16.601 I made French onion soup that has sherry wine in it, 00:31:16.670 --> 00:31:19.004 and then I also made a grilled cheese sandwich 00:31:19.072 --> 00:31:22.073 with thick cut bacon and an apple and pear compote, 00:31:22.142 --> 00:31:23.753 which also has sherry wine in it. 00:31:23.777 --> 00:31:27.423 This is inspired by Sarah, who is my partner, 00:31:27.447 --> 00:31:29.080 regardless of our relationship status. 00:31:29.149 --> 00:31:32.095 And she's my biggest supporter, 00:31:32.119 --> 00:31:34.964 and when I want to make crazy, elaborate dishes, 00:31:34.988 --> 00:31:36.933 she just wants me to make French onion soup. 00:31:36.957 --> 00:31:39.024 - She sounds like a keeper. - -She is. 00:31:40.160 --> 00:31:41.826 Yeah, we need to talk to Sarah. 00:31:41.895 --> 00:31:43.139 I know we need to talk to Sarah. 00:31:43.163 --> 00:31:44.462 Oh, I would be. 00:31:44.531 --> 00:31:45.909 - I'm going to seal the deal. - -Exactly. 00:31:45.933 --> 00:31:47.310 - You're going to seal the deal. - Yeah, yeah. 00:31:47.334 --> 00:31:50.413 The sherry, I think, was such a smart choice. 00:31:50.437 --> 00:31:51.903 It's really coming through. 00:31:51.972 --> 00:31:53.783 I love in the grilled cheese 00:31:53.807 --> 00:31:55.172 that you have the apple in there. 00:31:55.242 --> 00:31:57.520 - That sweetness balances the whole thing. - -Good. 00:31:57.544 --> 00:31:59.622 Separately, these are so delicious. 00:31:59.646 --> 00:32:02.292 Together, I kind of feel like I'm eating the same thing twice, 00:32:02.316 --> 00:32:04.382 like I probably would have wanted to eat them 00:32:04.484 --> 00:32:06.596 in separate meals on separate occasions. 00:32:06.620 --> 00:32:08.498 Fair. 00:32:08.522 --> 00:32:10.700 So this is poached salmon with hollandaise 00:32:10.724 --> 00:32:15.894 and roasted Brussels sprouts with toasted nuts and farro risotto 00:32:15.962 --> 00:32:18.641 with some brown butter and sage mushrooms. 00:32:18.665 --> 00:32:20.143 - Is that all? - -I know. 00:32:20.167 --> 00:32:21.666 I was like, you did... 00:32:21.702 --> 00:32:24.714 I used Sauvignon Blanc and I poached the salmon in it, 00:32:24.738 --> 00:32:27.150 and I also used it for the farro. 00:32:27.174 --> 00:32:32.877 So I prepared this pretty much meal for my husband, John. 00:32:32.946 --> 00:32:38.194 I switched careers at 32, and he was just like, I want you to go for it. 00:32:38.218 --> 00:32:40.997 We actually enjoyed that meal on that night. 00:32:41.021 --> 00:32:43.232 So this is a very special meal. 00:32:43.256 --> 00:32:45.290 It's a lot of love and memories. 00:32:45.358 --> 00:32:49.260 So very much like Julia, you changed your career later. 00:32:49.329 --> 00:32:50.640 Yes, yes. 00:32:50.664 --> 00:32:53.398 She was like a personal inspiration 00:32:53.500 --> 00:32:54.899 in that decision, for sure. 00:32:54.968 --> 00:32:58.147 I think the flavor of the hollandaise is excellent. 00:32:58.171 --> 00:33:00.083 I don't know, though, if the cold butter works, 00:33:00.107 --> 00:33:04.242 because I think it actually is making it harden in a way that we don't need it to. 00:33:04.310 --> 00:33:07.712 My salmon is unfortunately undercooked. 00:33:07.781 --> 00:33:11.094 When it doesn't flake away, that's actually undercooked. 00:33:11.118 --> 00:33:13.385 So this dish is torta ahogada, 00:33:13.486 --> 00:33:16.855 which translates to drowned sandwich. 00:33:16.923 --> 00:33:20.103 And this is dedicated to the women in my family. 00:33:20.127 --> 00:33:24.974 And the wine that I used was Riesling to pressure cook the pork 00:33:24.998 --> 00:33:27.176 with orange juice and some spices. 00:33:27.200 --> 00:33:31.014 I mean, what I loved is that you've got spiciness from the arbol 00:33:31.038 --> 00:33:32.882 and then the roasted tomato and onion, 00:33:32.906 --> 00:33:35.373 which makes the perfect sauce for this. 00:33:35.409 --> 00:33:38.087 And then you've got the richness of the carnitas. 00:33:38.111 --> 00:33:43.192 So the combination, when you get that one bite, it's really the perfect bite. 00:33:43.216 --> 00:33:44.594 Dude, this was stupid good. 00:33:44.618 --> 00:33:46.729 Couldn't have said it better. 00:33:46.753 --> 00:33:49.165 I'll say you underestimated our heat tolerance, like... 00:33:49.189 --> 00:33:51.134 I would have loved some heat out of this. 00:33:51.158 --> 00:33:53.736 But I mean, if that's your biggest issue, like... 00:33:53.760 --> 00:33:57.595 Okay. So the dish is a fish stew with coconut milk. 00:33:57.664 --> 00:33:59.898 The rice is long grain rice. 00:33:59.966 --> 00:34:02.478 What was the wine and how did you use it? 00:34:02.502 --> 00:34:04.781 So I used sauvignon blanc in the dish 00:34:04.805 --> 00:34:07.116 and because the broth is really rich, 00:34:07.140 --> 00:34:12.110 because of the coconut milk and the wine was bringing that acidity, 00:34:12.178 --> 00:34:15.258 that this this kind of soup needs. 00:34:15.282 --> 00:34:17.527 So my loved one is Douglas. 00:34:17.551 --> 00:34:19.929 He is actually from the south part of Brazil, 00:34:19.953 --> 00:34:22.298 and I'm from the north part and I made this soup 00:34:22.322 --> 00:34:25.601 and he just fell in love and it became our dish. 00:34:25.625 --> 00:34:27.637 I love this dish. 00:34:27.661 --> 00:34:31.162 I think I was expecting something rich and coconutty, 00:34:31.198 --> 00:34:33.276 but it feels like really well balanced. 00:34:33.300 --> 00:34:34.944 You know, if this was made for me, 00:34:34.968 --> 00:34:36.713 I would be like, you... you actually love me. 00:34:36.737 --> 00:34:39.482 You actually truly love me 00:34:39.506 --> 00:34:41.617 and I'm happy that I'm your husband, like I can... 00:34:41.641 --> 00:34:44.020 I can actually feel that in this dish. 00:34:44.044 --> 00:34:49.892 So this dish I make for my husband, Richard. 00:34:49.916 --> 00:34:52.895 We tried to search out the best bouillabaisse in Marseilles, 00:34:52.919 --> 00:34:55.932 and after about three or four tries, we found a place. 00:34:55.956 --> 00:34:59.991 So I make this dish once a year to remind us of that trip. 00:35:00.026 --> 00:35:01.437 I used a Pinot grigio. 00:35:01.461 --> 00:35:04.741 I wanted something kind of tart and mine rally. 00:35:04.765 --> 00:35:07.710 It has a little sweetness that is just 00:35:07.734 --> 00:35:11.280 it's just perfect, you know, it's just like you want in this kind of dish. 00:35:11.304 --> 00:35:13.671 I just want to really, you know, drink it. 00:35:13.740 --> 00:35:16.152 You know, I think your finfish is over. 00:35:16.176 --> 00:35:19.177 But the Ruhi with the bread and then as I mix it in together, 00:35:19.245 --> 00:35:21.513 I thought that was so great. I want to eat the entirety. 00:35:21.581 --> 00:35:24.427 It's also gorgeous, like, look at the color. 00:35:24.451 --> 00:35:27.263 If the broth just had a little bit more depth of flavor, 00:35:27.287 --> 00:35:30.833 like you kind of can't put too many aromatics in a broth. 00:35:30.857 --> 00:35:34.025 Next time, I would really build that flavor, double them. 00:35:34.060 --> 00:35:35.571 Right. 00:35:35.595 --> 00:35:38.040 Elena, tell us about your loved one and what you made today. 00:35:38.064 --> 00:35:42.033 Oh, it's just shrimp and grits, because my wife, 00:35:42.068 --> 00:35:47.005 when she decided to, you know, be with me, she really took a chance, 00:35:48.975 --> 00:35:51.476 and she pretty much reminds me of home. 00:35:51.544 --> 00:35:52.988 She's my home. 00:35:53.012 --> 00:35:58.528 She's comfort encapsulated, and this is the epitome of comfort. 00:35:58.552 --> 00:36:02.187 It's a hug, and that's what she reminds me of all the time. 00:36:03.190 --> 00:36:04.801 Tell me, what wine did you use then, 00:36:04.825 --> 00:36:06.803 - when you were making the stack. - -Oh, that's right. 00:36:06.827 --> 00:36:10.807 I went with a sauvignon blanc, just to deglaze, 00:36:10.831 --> 00:36:13.164 because I didn't want to overwhelm the tomato paste. 00:36:13.233 --> 00:36:15.444 The flavor of it was delicious. 00:36:15.468 --> 00:36:17.246 I mean, you have the texture of the shrimp, 00:36:17.270 --> 00:36:18.815 but you've got that creaminess. 00:36:18.839 --> 00:36:21.150 And then to finish it with the crunchiness of the bacon 00:36:21.174 --> 00:36:24.709 is really a great combo there. 00:36:24.777 --> 00:36:29.514 I did a baked mac and cheese with sauvignon blanc, Dijon mustard, 00:36:29.582 --> 00:36:32.562 and then I did fried chicken to go with that. 00:36:32.586 --> 00:36:35.031 For the mac and cheese, I did incorporate the wine, 00:36:35.055 --> 00:36:37.567 actually whisked in Dijon mustard and wine 00:36:37.591 --> 00:36:39.791 with the cream and butter and the milk. 00:36:39.859 --> 00:36:41.437 And what wine did you use for this? 00:36:41.461 --> 00:36:42.738 I used the sauvignon blanc. 00:36:42.762 --> 00:36:45.641 I come from a family of great southern cooks, 00:36:45.665 --> 00:36:49.679 specifically my mom, she taught me classic mac and cheese 00:36:49.703 --> 00:36:51.214 and fried chicken growing up. 00:36:51.238 --> 00:36:54.617 The mustard in there just really adds a nice flavor to it. 00:36:54.641 --> 00:36:55.785 Mm-hmm. 00:36:55.809 --> 00:36:57.887 I could take more of the winey flavor, 00:36:57.911 --> 00:37:00.890 like if you're going to go for it, if you're going to go so far as 00:37:00.914 --> 00:37:02.558 to put wine on your mac and cheese, let's like, 00:37:02.582 --> 00:37:04.827 - let's taste the wine, you know what I mean? - -Yeah. 00:37:04.851 --> 00:37:06.762 This to me is comfort food. 00:37:06.786 --> 00:37:08.331 I love the mustard. 00:37:08.355 --> 00:37:10.433 - It's like a little bit of tang in there. I love it. - Yeah. 00:37:10.457 --> 00:37:13.469 The flavor on the chicken is delicious, 00:37:13.493 --> 00:37:16.494 - but my chicken is not cooked all the way. - -I'm so sorry. 00:37:16.562 --> 00:37:19.075 When it becomes buoyant in the oil, you know, 00:37:19.099 --> 00:37:21.844 like they have a little like life preserver on all of a sudden, right? 00:37:21.868 --> 00:37:25.270 That's when you truly know that it's cooked all the way 00:37:25.338 --> 00:37:28.718 through without having to, like, sacrifice a piece to eat 00:37:28.742 --> 00:37:30.987 and like, know, like, is it done? 00:37:31.011 --> 00:37:34.724 Thank you so much for the wonderful dinner today. 00:37:34.748 --> 00:37:38.160 This would have made Julia and Paul so proud. 00:37:40.493 --> 00:37:43.706 So today, we ask them to make us a version 00:37:43.730 --> 00:37:44.606 of their coq au vin 00:37:44.630 --> 00:37:47.109 and then we asked them to create a dish 00:37:47.133 --> 00:37:49.445 that represented a great love in their life. 00:37:49.469 --> 00:37:50.913 Susan, who did you love? 00:37:50.937 --> 00:37:54.650 I have to say the carnitas torta 00:37:54.674 --> 00:37:56.518 was really delicious. 00:37:56.542 --> 00:37:57.608 Phenom. 00:37:57.676 --> 00:37:59.054 And let's just talk about this. 00:37:59.078 --> 00:38:02.624 Fabrizio really does incredible in round one, 00:38:02.648 --> 00:38:04.827 - and now he's doing incredible in round two. - Yeah. Yeah. 00:38:04.851 --> 00:38:06.417 He's had a day. 00:38:06.485 --> 00:38:08.697 I really love Jaine. 00:38:08.721 --> 00:38:10.432 The flavor in that broth, 00:38:10.456 --> 00:38:12.668 she didn't add too much coconut milk. 00:38:12.692 --> 00:38:14.892 The balance in that was really great. 00:38:14.927 --> 00:38:18.107 - That was delicious. - -I like that she took this classic dish, 00:38:18.131 --> 00:38:20.731 channeled Julia, put her spin on it. 00:38:20.800 --> 00:38:22.310 That was entirely her own. 00:38:22.334 --> 00:38:25.214 And how about this, Jaine was my favorite in the first round, 00:38:25.238 --> 00:38:30.786 so we've got two first round tops and now two second round tops. 00:38:30.810 --> 00:38:36.080 So I have to say one of my least favorites was Christine's. 00:38:36.148 --> 00:38:38.961 The salmon was undercooked for some people. 00:38:38.985 --> 00:38:41.063 And the hollandaise was weird. 00:38:41.087 --> 00:38:43.287 I think it was because she didn't clarify the butter. 00:38:43.355 --> 00:38:47.391 Unfortunately, I was so excited about Britt's food, 00:38:47.459 --> 00:38:49.404 - but my chicken was raw. - The elephant in the room. 00:38:49.428 --> 00:38:51.629 The elephant in the room is that my chicken was raw. 00:38:52.632 --> 00:38:54.799 We have two great cooks that are in the bottom. 00:38:54.834 --> 00:38:57.613 Britt was in the top in round one. 00:38:57.637 --> 00:38:59.103 - Christine wasn't. - -Yeah. 00:38:59.171 --> 00:39:01.105 - And this is cumulative. - -Yeah. 00:39:01.173 --> 00:39:04.987 Is Britt safe because she did so well in round one? 00:39:05.011 --> 00:39:06.644 Mm-hmm. 00:39:09.649 --> 00:39:12.082 Today was all about Julia's love for Paul 00:39:12.151 --> 00:39:15.820 and the people in your own lives that encourage you 00:39:15.855 --> 00:39:17.566 to follow your dreams in the kitchen. 00:39:17.590 --> 00:39:19.690 The winner this week is... 00:39:23.663 --> 00:39:25.240 Jaine. 00:39:25.264 --> 00:39:26.708 Aw! Thank you. 00:39:26.732 --> 00:39:29.645 Jaine, you did an incredible job today. 00:39:29.669 --> 00:39:33.215 Julia and Paul would have been so proud. 00:39:33.239 --> 00:39:34.416 Thank you so much. 00:39:34.440 --> 00:39:37.786 My fiance is gonna go nuts when he sees this. 00:39:37.810 --> 00:39:41.523 We are both crybabies, I bet he's gonna cry. 00:39:41.547 --> 00:39:44.181 There were a couple of you that had some issues 00:39:44.250 --> 00:39:47.351 with the cooked temperature on your proteins. 00:39:47.419 --> 00:39:51.488 The cook, who will be leaving Julia's kitchen today is. 00:39:54.060 --> 00:39:56.238 Christine. 00:39:56.262 --> 00:39:59.274 The food was beautiful, but there were a couple of pieces of the salmon 00:39:59.298 --> 00:40:01.810 that were entirely raw in the center. 00:40:01.834 --> 00:40:07.438 And Britt, you being at the top of round one saved you in this challenge. 00:40:07.506 --> 00:40:08.817 Thank you, guys. 00:40:08.841 --> 00:40:11.086 Really wonderful job. 00:40:11.110 --> 00:40:14.089 Obviously, like, I'd love to continue this journey 00:40:14.113 --> 00:40:16.925 and keep cooking in this amazing kitchen 00:40:16.949 --> 00:40:19.416 with these amazing home cooks and judges. 00:40:19.452 --> 00:40:21.785 Unfortunately, that clock got the best of me 00:40:21.854 --> 00:40:24.099 when I was poaching my salmon fillets. 00:40:24.123 --> 00:40:26.001 She was my favorite neighbor. 00:40:26.025 --> 00:40:29.093 Oh, I'm gonna miss her so much. 00:40:30.263 --> 00:40:31.907 So that's all for today. 00:40:31.931 --> 00:40:34.832 This is Julia Child, Bon Appetit. 00:40:35.635 --> 00:40:36.778 Next time. 00:40:36.802 --> 00:40:38.513 I don't know that much about French food. 00:40:38.537 --> 00:40:40.371 This is my second souffle that I made. 00:40:40.406 --> 00:40:42.117 - What was your first souffle? - Unsuccessful. 00:40:42.141 --> 00:40:44.853 I don't think any on should be scared to make anything. 00:40:44.877 --> 00:40:47.522 I have no idea what's going on. 00:40:47.546 --> 00:40:49.914 It ruined them. My oven was set higher. 00:40:49.982 --> 00:40:51.348 Can I do the egg white tester? 00:40:51.450 --> 00:40:53.250 - Is it safe? - -Whoa.