WEBVTT 00:00:00.401 --> 00:00:02.179 Julia's voice was always in my house. 00:00:02.603 --> 00:00:04.770 If you don't know how to sift, well, you're a failure! 00:00:04.805 --> 00:00:06.672 You're just never gonna lear how to cook. 00:00:06.740 --> 00:00:08.540 I have a major phobia of fish. 00:00:08.609 --> 00:00:11.910 Put a little something over its face. 00:00:11.979 --> 00:00:14.725 Eight passionate home cooks are about to do the impossible. 00:00:14.749 --> 00:00:17.127 - Let's go right to it. - Okay. 00:00:17.151 --> 00:00:19.985 They'll cook alongside their hero... 00:00:20.021 --> 00:00:21.064 - Delicious. - It's really yummy. 00:00:21.088 --> 00:00:22.855 Who also started as a home cook... 00:00:22.923 --> 00:00:25.168 I just love to muck around in the kitchen. 00:00:25.192 --> 00:00:27.838 And found her calling later in life. 00:00:27.862 --> 00:00:28.538 Welcome to The French Chef. 00:00:28.562 --> 00:00:29.895 I'm Julia Child. 00:00:29.963 --> 00:00:32.264 They'll cook in a kitchen just like hers... 00:00:32.299 --> 00:00:34.177 It's so close to the real thing. 00:00:34.201 --> 00:00:36.179 With the same ingredients that she used.. 00:00:36.203 --> 00:00:38.782 Mmm. He's having a moment. 00:00:38.806 --> 00:00:40.017 Matching the enthusiasm.. 00:00:40.041 --> 00:00:41.885 - Oh! - Yay! 00:00:41.909 --> 00:00:42.853 That made her... 00:00:42.877 --> 00:00:43.854 Voila! 00:00:43.878 --> 00:00:45.022 - Julia. - Hey! 00:00:45.046 --> 00:00:46.356 Get cooking. 00:00:46.380 --> 00:00:47.858 One cook will wi the ultimate prize... 00:00:47.882 --> 00:00:49.559 All I can do is hope. 00:00:49.583 --> 00:00:52.863 A 3-month all-expense-paid trip to cooking school in Paris. 00:00:52.887 --> 00:00:55.565 What? Can you tag me into this competition? 00:00:55.589 --> 00:00:57.167 All in their quest to prove... 00:00:57.191 --> 00:01:00.137 All you need is a little bit of imagination. 00:01:00.161 --> 00:01:01.860 Who has the fire? 00:01:02.897 --> 00:01:04.041 - The skills? - Hoo-hoo! 00:01:04.065 --> 00:01:05.464 And the passion... 00:01:05.533 --> 00:01:06.443 I can't stop eating it. 00:01:06.467 --> 00:01:08.278 - To win... - That's time. 00:01:08.302 --> 00:01:10.936 The Julia Child Challenge. 00:01:14.008 --> 00:01:17.009 Hello. I'm Julia Child. 00:01:25.986 --> 00:01:30.189 Walking into Julia's kitchen right now, I feel this place is magic. 00:01:30.724 --> 00:01:32.057 You know, it's sensory overload. 00:01:32.093 --> 00:01:34.359 It looks exactly like her kitchen. 00:01:35.096 --> 00:01:36.106 It feels like The Wizard of Oz. 00:01:36.130 --> 00:01:38.008 Like, when she goes to Oz, 00:01:38.032 --> 00:01:40.632 and it's like everything suddenly like brightens 00:01:40.701 --> 00:01:43.113 and turns to color from black and white. 00:01:43.137 --> 00:01:46.016 You know, I just love to muck around in the kitche 00:01:46.040 --> 00:01:47.200 and I like to make up things. 00:01:48.375 --> 00:01:50.676 I just love to improvise. 00:01:51.845 --> 00:01:55.926 Julia Child presents the chicken sisters. 00:01:55.950 --> 00:01:59.930 I'm all ready to make fish. 00:01:59.954 --> 00:02:00.964 It feels a bit surreal. 00:02:00.988 --> 00:02:03.834 Like, how did I end up here? 00:02:03.858 --> 00:02:06.937 This is Julia Child, bon appetit. 00:02:06.961 --> 00:02:09.172 Hi, everyone! Hi! 00:02:09.196 --> 00:02:13.977 I've watched Chef Antonia many times on T 00:02:14.001 --> 00:02:17.903 I am so happy and thrilled to have her here. 00:02:17.971 --> 00:02:19.816 Welcome to Julia Child's kitchen. 00:02:19.840 --> 00:02:21.807 So, in Julia Child's home, 00:02:21.875 --> 00:02:24.521 no one ever entered through the front door. 00:02:24.545 --> 00:02:27.691 Everyone always came through the side door into the kitchen 00:02:27.715 --> 00:02:29.893 because that's where they knew she would be. 00:02:29.917 --> 00:02:31.528 Her kitchen was covered in pegboard, 00:02:31.552 --> 00:02:33.797 so you can see the pots and pans hanging on them. 00:02:33.821 --> 00:02:35.832 And for her, it was a way of showing the world 00:02:35.856 --> 00:02:37.801 this is what this room is for. 00:02:37.825 --> 00:02:39.725 And it was a place for learning, laughing 00:02:39.760 --> 00:02:40.804 and, of course, cooking. 00:02:40.828 --> 00:02:43.807 Over the coming weeks, you will be doing just that, 00:02:43.831 --> 00:02:45.642 guided by Julia herself, 00:02:45.666 --> 00:02:47.533 with a little help from me. 00:02:48.903 --> 00:02:51.937 And some special guests like these guys. 00:02:52.039 --> 00:02:55.040 Dustin, I heard that you met Julia in a movie theater once. 00:02:55.108 --> 00:02:56.786 I... She was eating movie theater popcorn, 00:02:56.810 --> 00:02:57.887 but I didn't get any, 00:02:57.911 --> 00:02:59.156 but it was a nice quick talk. 00:02:59.180 --> 00:03:01.658 She was so polite and sweet. 00:03:01.682 --> 00:03:04.294 Each week, you will cook in two rounds. 00:03:04.318 --> 00:03:06.985 Based on your performance from both rounds, 00:03:07.054 --> 00:03:08.520 there'll be one winner, 00:03:08.589 --> 00:03:12.102 and one cook will have to leave Julia's kitchen. 00:03:12.126 --> 00:03:15.305 The last home cook standing will get a prize. 00:03:15.329 --> 00:03:18.197 The winner will get to follow in Julia's own footsteps 00:03:18.465 --> 00:03:20.866 and go to Paris, France, 00:03:20.934 --> 00:03:24.069 and take a 3-month course at the same school that she went to, 00:03:24.137 --> 00:03:24.770 Le Cordon Bleu. 00:03:24.805 --> 00:03:26.204 - Wow! - Wow! 00:03:26.273 --> 00:03:29.975 For this first round, we're gonna begin where it all began. 00:03:30.043 --> 00:03:33.178 So, Julia Child's first French meal was at La Couronne. 00:03:33.247 --> 00:03:35.125 It was oysters, sole meuniere, 00:03:35.149 --> 00:03:38.050 green salad, wine, and black coffee. 00:03:38.252 --> 00:03:39.529 And after eating that meal, 00:03:39.553 --> 00:03:41.954 she knew that cooking was exactly what she wanted to do. 00:03:42.022 --> 00:03:47.537 For this round, we want you to make a dish from this meal, sole meuniere. 00:03:47.561 --> 00:03:50.462 So, sole meuniere is a sole lightly dusted in flour, 00:03:50.864 --> 00:03:51.864 sauteed in butter, 00:03:51.898 --> 00:03:53.076 and then brightened up with lemon, 00:03:53.100 --> 00:03:55.011 and maybe a little parsley, classically, anyway. 00:03:55.035 --> 00:03:57.047 You'll each be given a whole fish, 00:03:57.071 --> 00:03:59.182 and you'll have to break it down to get your fillets. 00:03:59.206 --> 00:04:01.284 And sole is a flatfish, 00:04:01.308 --> 00:04:02.774 so it might be a little tough. 00:04:02.977 --> 00:04:06.511 There's someone very special who'll be able to help you out with this, 00:04:06.947 --> 00:04:07.991 Julia, herself. 00:04:08.015 --> 00:04:10.115 - Get to it. - Bonne chance. 00:04:12.720 --> 00:04:16.666 Today, we're gonna do fish fundamentals. 00:04:16.690 --> 00:04:19.324 These are the basic things we all ought to know 00:04:19.393 --> 00:04:22.706 like cleaning and filleting and boning. 00:04:22.730 --> 00:04:26.476 You'll notice this line that comes right along from the tail 00:04:26.500 --> 00:04:29.968 on up to the top of the gills. 00:04:30.004 --> 00:04:34.006 And that's the line that you follow to start the filleting. 00:04:34.074 --> 00:04:36.886 And just cut right down, following that line. 00:04:36.910 --> 00:04:39.411 Now, to take the skin off, 00:04:39.479 --> 00:04:41.913 you hold onto it, and with your knife, 00:04:41.982 --> 00:04:45.762 you just wiggle both knife and skin, and the skin comes off. 00:04:45.786 --> 00:04:47.452 It's just as easy as pie. 00:04:50.024 --> 00:04:51.690 Sole meuniere. 00:04:51.758 --> 00:04:53.770 - What are you looking at me for? - Well, because as I 00:04:53.794 --> 00:04:56.906 'cause as I said it to you, like, I saw this little smirk come onto your face 00:04:56.930 --> 00:04:59.676 'cause I'm sure you feel the same way that I do about it. 00:04:59.700 --> 00:05:03.368 This was the first thing that I did in my very first class in culinary school, 00:05:03.437 --> 00:05:08.051 as a test to move on to the next phase of... of lesson. 00:05:08.075 --> 00:05:11.276 How many people do you think are gonna stick to the classic recipe 00:05:11.311 --> 00:05:14.212 or just take a complete detour? 00:05:16.083 --> 00:05:19.318 Oh, my God. I... It's like I knew this was coming. Um... 00:05:22.856 --> 00:05:23.833 Shoot. 00:05:23.857 --> 00:05:25.657 Just put a little something over its face. 00:05:25.726 --> 00:05:27.904 So, I have a major phobia of fish. 00:05:27.928 --> 00:05:31.430 If a fish has the head on it I can't go anywhere near it. 00:05:35.869 --> 00:05:37.602 On a scale from one to ten as a home cook, 00:05:37.671 --> 00:05:39.916 I would rate my skills at a solid 10. 00:05:39.940 --> 00:05:42.018 Uh, I like to throw these lavish dinner parties 00:05:42.042 --> 00:05:44.876 where my friends are require to wear specific outfits. 00:05:44.945 --> 00:05:47.891 There's often, like, a murder mystery theme, 00:05:47.915 --> 00:05:50.527 or I did a dinner party based on the final menu from the Titanic 00:05:50.551 --> 00:05:53.163 and I had, like, 24 courses of food. 00:05:53.187 --> 00:05:56.054 All right, man. So, how long are we gonna have two Dustins in here? 00:05:56.090 --> 00:05:57.534 - Forever. Till the bitter end. - Forever. 00:05:57.558 --> 00:05:59.424 - All the way... - All the way to the end. 00:06:00.627 --> 00:06:01.871 There's so many times I go to a restaurant 00:06:01.895 --> 00:06:04.774 where I'm, like, "I could definitely make this better." 00:06:04.798 --> 00:06:08.633 For my dish, I'm adding brown butter, roasted mushrooms 00:06:08.702 --> 00:06:09.713 and pickled mushrooms. 00:06:09.737 --> 00:06:12.048 Uh, my name is Dustin. I live in Chicago. 00:06:12.072 --> 00:06:15.140 I've been working in fitnes for the past 11 years. 00:06:15.175 --> 00:06:17.242 I was in sports in high school, 00:06:17.310 --> 00:06:18.688 and then joined the military 00:06:18.712 --> 00:06:20.523 and went overseas, 00:06:20.547 --> 00:06:22.848 and I found myself helping o some of my fellow soldiers 00:06:22.916 --> 00:06:24.694 who weren't passing their physical training test. 00:06:24.718 --> 00:06:27.831 And I realized I just really love to help others, kind of, be stronger 00:06:27.855 --> 00:06:29.388 and live healthier lifestyle. 00:06:30.624 --> 00:06:33.803 I cook probably five to six days of the week. 00:06:33.827 --> 00:06:36.895 When I'm cooking for others it's four or five courses, 00:06:36.930 --> 00:06:38.463 and people will come over for dinner 00:06:38.531 --> 00:06:41.244 and think they're gonna have, like, a casserole or something. 00:06:41.268 --> 00:06:44.681 And I've got five dishes with several components, all with different plates, 00:06:44.705 --> 00:06:48.707 and I definitely make cooking a bit of a production. 00:06:48.775 --> 00:06:54.246 I mean, I would describe Julia Child as boisterous and flamboyant 00:06:54.281 --> 00:06:55.992 and, uh, lively and full of energy. 00:06:56.016 --> 00:06:57.327 But also like loving, right? 00:06:57.351 --> 00:06:59.596 Like, her goal was to share this thing she was 00:06:59.620 --> 00:07:01.998 extremely passionate about with others. 00:07:02.022 --> 00:07:04.934 I mean, making cooking feel more accessible is important 00:07:04.958 --> 00:07:07.793 because I have so many friends who... who every single day, 00:07:07.861 --> 00:07:09.172 they order takeout. 00:07:09.196 --> 00:07:11.875 In the '50s, American food started to become about, like, 00:07:11.899 --> 00:07:14.144 "How do you do less and les and less in the kitchen?" 00:07:14.168 --> 00:07:16.646 We had this whole industry that was now making like instant foods 00:07:16.670 --> 00:07:19.215 and processed foods and jar and like... and cans. 00:07:19.239 --> 00:07:21.740 - And like that became fashionable. - Right. 00:07:21.775 --> 00:07:22.885 And she was coming out to say, 00:07:22.909 --> 00:07:25.510 "Hey, let's go back to an older way of cooking," 00:07:25.579 --> 00:07:27.991 where you might go get a whole fish from the fish market... 00:07:28.015 --> 00:07:30.059 - Right. - Instead of shrink-wrapped in the supermarket. 00:07:30.083 --> 00:07:32.595 This is this famous sole. 00:07:32.619 --> 00:07:34.998 It has a lovely firm flesh. 00:07:35.022 --> 00:07:39.524 It's white on the underside and gray on the topside. 00:07:40.861 --> 00:07:44.607 Sole meuniere, the dish, is relatively simple. 00:07:44.631 --> 00:07:46.276 I'm gonna make sure all the elements are there, 00:07:46.300 --> 00:07:48.567 the parsley, the lemon, a course the brown butter, 00:07:48.735 --> 00:07:50.045 My name is Britt. 00:07:50.069 --> 00:07:52.938 Uh, I'm originally from Georgia, but living in New York. 00:07:53.807 --> 00:07:57.921 Growing up with southern foo and fried chicken and peache 00:07:57.945 --> 00:08:00.890 and, you know, all those good things. 00:08:00.914 --> 00:08:03.181 I actually learned cooking from my mother. 00:08:03.250 --> 00:08:04.727 And, of course, Julia Child, 00:08:04.751 --> 00:08:07.819 watching her on television when I was, you know, seven, eight years old. 00:08:07.888 --> 00:08:13.124 You can be simple or you ca be very elaborate, indeed. 00:08:13.160 --> 00:08:16.795 I wanna be the firs soul food restaurant in Europe. 00:08:16.863 --> 00:08:18.775 Europeans are curious about soul food. 00:08:18.799 --> 00:08:22.445 That's just like the ultimate 3 to 5-year plan. 00:08:22.469 --> 00:08:24.414 I was super happy to see Michael Voltaggio. 00:08:24.438 --> 00:08:27.851 He has worked in Thomas Keller's restauran uh, French Laundry. 00:08:27.875 --> 00:08:32.511 Having him here to taste my food is pretty freakin' awesome. 00:08:32.579 --> 00:08:37.048 So, Michael, I need you to tell us your Julia Child's meeting. 00:08:37.117 --> 00:08:40.719 Picture, uh, a 19, 20... 19 or 20... 00:08:40.787 --> 00:08:43.088 - I was about 20-year-old Michael Voltaggio. - Yep. 00:08:43.156 --> 00:08:45.924 I'm at this resort in the middle of West Virginia. 00:08:45.992 --> 00:08:48.860 One day, Julia Child was the guest chef. 00:08:48.929 --> 00:08:50.039 I... I went to go meet her, 00:08:50.063 --> 00:08:52.008 and I went in to like do like the... 00:08:52.032 --> 00:08:53.592 I was trying to do the cool kiss like... 00:08:53.602 --> 00:08:55.880 But when I went in, she was like sitting down, 00:08:55.904 --> 00:08:57.148 and just turned her face, 00:08:57.172 --> 00:08:58.983 and we just... 00:08:59.007 --> 00:09:00.451 I was like, "I just kissed Julia Child." 00:09:00.475 --> 00:09:01.686 And then I'm, like... 00:09:01.710 --> 00:09:03.321 Like, "Am I gonna get fired right now?" 00:09:03.345 --> 00:09:04.188 Like, "What's gonna happen?" 00:09:04.212 --> 00:09:06.691 I just turned like beet red, 00:09:06.715 --> 00:09:09.260 and, uh, I was just like, "It's very nice to meet you," 00:09:09.284 --> 00:09:10.995 - and I just walked away. - Really? 00:09:11.019 --> 00:09:13.531 And "I'll be... I'll be over there prepping your demo for tomorrow if you need me." 00:09:13.555 --> 00:09:16.322 So, what is it like that we're here, Bill? 00:09:16.358 --> 00:09:17.924 It's so close to the real thing, 00:09:17.959 --> 00:09:19.926 - it's kind of surreal. - Isn't it? 00:09:20.395 --> 00:09:22.095 My name is Elena. 00:09:22.163 --> 00:09:27.378 I am making the classic sole meuniere with gnocchi. 00:09:27.402 --> 00:09:30.281 I was born in the Philippine and then we moved here when I was 11. 00:09:30.305 --> 00:09:36.309 Cooking is definitely a hobb that I just wanna get Bette at every day. 00:09:36.377 --> 00:09:39.824 The cuisine that I like to cook the most is definitely Italian food. 00:09:39.848 --> 00:09:42.360 I would definitely say that pasta is my... 00:09:42.384 --> 00:09:43.961 My jam. 00:09:43.985 --> 00:09:45.429 - Hey, Elena. - Francis. 00:09:45.453 --> 00:09:46.453 - Hello. - How are you? 00:09:46.487 --> 00:09:49.233 So, I have to say, it's an honor to meet you. 00:09:49.257 --> 00:09:50.668 Oh, my God. It's an honor to meet you, 00:09:50.692 --> 00:09:55.306 uh, because, um, I've been a Gourmet, um, fan forever. 00:09:55.330 --> 00:09:59.210 He has influenced the way that I think about food. 00:09:59.234 --> 00:10:02.079 The fact that he's here, my jaw dropped. 00:10:02.103 --> 00:10:04.137 Oh, thank you for saying that. 00:10:04.205 --> 00:10:06.183 - I think I'm just gonna use the shears actually. - Yeah. 00:10:06.207 --> 00:10:07.251 This is the Julia hack. 00:10:07.275 --> 00:10:08.853 - This is the thing where, you know... - Yep. 00:10:08.877 --> 00:10:10.254 - The French Chef might not be down... - Julia. 00:10:10.278 --> 00:10:12.757 - But Julia's gonna tell you how to do it. - Yeah, exactly. 00:10:12.781 --> 00:10:14.859 I have been such a Julia Child fan. 00:10:14.883 --> 00:10:17.984 I think about her all the time when I'm cooking in the kitchen. 00:10:18.687 --> 00:10:21.065 I have this poster. 00:10:21.089 --> 00:10:24.490 And it's a poster of Julia Child right there. 00:10:24.559 --> 00:10:28.239 The background is from the Mastering the Art of French Cooking 00:10:28.263 --> 00:10:30.129 that she had written. 00:10:30.165 --> 00:10:32.310 No matter what situation I'm dealing with, 00:10:32.334 --> 00:10:33.611 I just always look at this and be like, 00:10:33.635 --> 00:10:34.801 "What would Julia do?" 00:10:36.671 --> 00:10:38.671 Yeah, that's cilantro. 00:10:38.840 --> 00:10:40.106 Going to the garbage. 00:10:42.577 --> 00:10:44.355 Voila. 00:10:44.379 --> 00:10:46.023 - Hi! - How's it going? 00:10:46.047 --> 00:10:48.581 - Um, I think I'm going well. - Okay. 00:10:48.650 --> 00:10:51.629 - I'm getting to know my fish. - You're... You're getting to know your fish. 00:10:51.653 --> 00:10:53.698 It's always important. 00:10:53.722 --> 00:10:55.032 Yes. 00:10:55.056 --> 00:10:58.002 It's, um, the beginning of a good relationship, I hope. 00:10:58.026 --> 00:10:59.704 Yep, I love it. 00:10:59.728 --> 00:11:02.473 I mean, you... you feel confident in what it is that you're doing right now. 00:11:02.497 --> 00:11:05.331 - Julia always said we have to be confident, right? - Exactly. 00:11:05.400 --> 00:11:07.166 I'm... I'm trying to. 00:11:08.236 --> 00:11:10.915 My name is Jaine. I am from Brazil. 00:11:10.939 --> 00:11:14.118 But I've been living in the U.S. for five years. 00:11:14.142 --> 00:11:15.875 Following the line. 00:11:15.943 --> 00:11:18.911 I was born in Brazil in the Amazon. 00:11:18.980 --> 00:11:21.325 I saw Julia Child on TV. 00:11:21.349 --> 00:11:24.951 The first thing that caught my attention is that she was so tall. 00:11:25.019 --> 00:11:26.719 And I'm a tall girl myself. 00:11:26.754 --> 00:11:28.465 I'm 6 feet. 00:11:28.489 --> 00:11:32.392 And then I told my mom, like, "Mom, maybe I'll be a cook like Julia." 00:11:32.460 --> 00:11:33.704 And here I am. 00:11:33.728 --> 00:11:35.506 I wanna make fish quenelles 00:11:35.530 --> 00:11:38.843 which are shaped and poached in fish stock, 00:11:38.867 --> 00:11:41.345 and served with a... the... pretty much the same sauce, 00:11:41.369 --> 00:11:42.813 but a little bit creamier. 00:11:42.837 --> 00:11:47.251 What I like about quenelles is that their flavor is really mild, 00:11:47.275 --> 00:11:50.777 and you can really, really taste the... the fish itself. 00:11:50.845 --> 00:11:53.658 Um, I have to prepare the fish mousse. 00:11:53.682 --> 00:11:58.062 To make quenelles, I have to put the fillets into the food processor 00:11:58.086 --> 00:12:00.720 to make them into a mousse. 00:12:02.290 --> 00:12:04.268 It's kind of crazy to me that that beautiful expensive fish 00:12:04.292 --> 00:12:05.724 would get turned into a mousse. 00:12:05.794 --> 00:12:09.640 For me, that's a very far departure from what we asked for. 00:12:09.664 --> 00:12:12.532 It is a risk, for sure. I just have to be confident. 00:12:17.405 --> 00:12:20.451 Meuniere means the miller's wife. 00:12:20.475 --> 00:12:24.555 La Belle Meuniere, she's always supposed to be beautiful 00:12:24.579 --> 00:12:27.613 and covered a little bit with flour, I imagine. 00:12:30.685 --> 00:12:33.698 My name is Christine. I'm from Hoboken, New Jersey. 00:12:33.722 --> 00:12:36.934 And I'm a lifelong home cook 00:12:36.958 --> 00:12:39.370 I was a teacher for a decade. 00:12:39.394 --> 00:12:40.938 Very good! 00:12:40.962 --> 00:12:42.640 It wasn't where my heart was. 00:12:42.664 --> 00:12:45.176 So that's part of the reason, like, I've always liked Julia Chil 00:12:45.200 --> 00:12:47.133 is that she started so late 00:12:47.201 --> 00:12:49.380 I just feel, like, a deep connection to her in that way. 00:12:49.404 --> 00:12:51.304 Right now, I'm chopping up pistachios. 00:12:51.372 --> 00:12:54.518 I'm gonna toast them to put over the roasted grapes. 00:12:54.542 --> 00:12:58.244 I am making sole topped with roasted grapes 00:12:58.312 --> 00:13:01.392 in a rosemary and lemon simple syrup, 00:13:01.416 --> 00:13:03.516 and topping it with toasted pistachios. 00:13:03.551 --> 00:13:08.265 Grapes. I have not seen grapes in a sole meuniere dish. 00:13:08.289 --> 00:13:10.267 Tell me where's the grape inspiration coming from? 00:13:10.291 --> 00:13:12.803 Um, I love adding like that little sweet factor to fish, 00:13:12.827 --> 00:13:14.405 - Mmm-hmm. - Or like any sort of like extra pop. 00:13:14.429 --> 00:13:16.307 Okay. Um, real quick though. 00:13:16.331 --> 00:13:19.110 It is about, sort of, the mastering of the technique, 00:13:19.134 --> 00:13:21.312 - so make sure the fish is cooked really beautifully. - Mmm, okay. 00:13:21.336 --> 00:13:23.547 I love that you're getting super, super creative, -Mmm-hmm. 00:13:23.571 --> 00:13:25.983 - But the basics are really important. - Okay. 00:13:26.007 --> 00:13:27.484 Gonna put this one in here. 00:13:27.508 --> 00:13:30.710 Not only do I have to put my spin on a dish that's a classic, 00:13:30.778 --> 00:13:34.792 but I also have to put my spin on a dish that's elemental. 00:13:34.816 --> 00:13:37.328 It's fish, parsley, butter and salt. 00:13:37.352 --> 00:13:39.285 Oh, my God. Lemon. 00:13:39.320 --> 00:13:41.132 Lemon, lemon, lemon, lemon, lemon. 00:13:41.156 --> 00:13:43.556 My name is Bill. I live in Hudson, New York. 00:13:43.591 --> 00:13:45.269 I have some fingerling potatoes, 00:13:45.293 --> 00:13:47.338 and then I'll make it all happen. 00:13:47.362 --> 00:13:50.596 My mother cooked every single meal that I ate 00:13:50.631 --> 00:13:52.143 I left and went to college, 00:13:52.167 --> 00:13:54.934 and I received as a graduation gift. 00:13:55.002 --> 00:13:57.236 Julia Child's The Way to Co. 00:13:57.305 --> 00:14:02.875 And that book became my introduction to Julia Chi and to French cooking. 00:14:02.910 --> 00:14:06.791 So, the first thing I made was her French onion soup, 00:14:06.815 --> 00:14:10.795 and I did that because I had no money, and onions are cheap. 00:14:10.819 --> 00:14:13.431 These are taking their own sweet time here. 00:14:13.455 --> 00:14:16.066 You see fish that looks like this. 00:14:16.090 --> 00:14:18.502 Like, if you see... you can actually see through it. 00:14:18.526 --> 00:14:22.361 It means that you've pulled all of the meat off that bone beautifully. 00:14:22.430 --> 00:14:23.441 Okay. You didn't leave any meat on there 00:14:23.465 --> 00:14:26.377 - which is fantastic. - Thank you. 00:14:26.401 --> 00:14:29.346 My name is Fabrizio. I'm 24, and I'm from Portland, Oregon. 00:14:29.370 --> 00:14:33.206 I used to be a waiter, but I after I lost both of my jobs, 00:14:33.241 --> 00:14:35.619 I just found myself watching a lot of food content. 00:14:35.643 --> 00:14:38.255 And then one day I thought, "I kind of wanna try that." 00:14:38.279 --> 00:14:41.492 So I started messing around in the kitchen, following recipes. 00:14:41.516 --> 00:14:44.361 And I've been filming recipe since the beginning of quarantine. 00:14:44.385 --> 00:14:48.187 And, thankfully, that's sort of become my full-time job. 00:14:48.256 --> 00:14:51.335 Brown butter sauce, but infused with a little chorizo. 00:14:51.359 --> 00:14:53.137 My parents, they immigrated from Mexico. 00:14:53.161 --> 00:14:56.707 And I was the first person in the family to be born in the States. 00:14:56.731 --> 00:15:00.199 My father worked as a line cook for many year He still loves to cook. 00:15:00.234 --> 00:15:03.747 I wanna focus on the cuisin of my people. 00:15:03.771 --> 00:15:08.552 I do like to see how far I can polish up foods my grandmother would make, 00:15:08.576 --> 00:15:11.978 and still be Mexican food, but just refined. 00:15:14.415 --> 00:15:18.329 This is great grandmother's ancient mortar. 00:15:18.353 --> 00:15:22.288 And this is what she used to pound things up in. 00:15:22.356 --> 00:15:26.303 When it comes to the kitchen, I used to be a lot more rigi. 00:15:26.327 --> 00:15:27.760 But Julia's energy is so contagious. 00:15:27.828 --> 00:15:30.541 It's taught me to be more relaxed, 00:15:30.565 --> 00:15:32.565 and, yeah, it's the joy of cooking. 00:15:33.368 --> 00:15:35.479 Oh, God, no! 00:15:35.503 --> 00:15:39.316 My potatoes aren't cooking, so it's time to pivot. 00:15:39.340 --> 00:15:41.385 - I wanted to make gnocchi. - Okay. 00:15:41.409 --> 00:15:43.109 And so, it didn't roast enough. 00:15:43.177 --> 00:15:44.989 So, now I'm just gonna shingle these, 00:15:45.013 --> 00:15:47.291 and then put... still put them in the brown butter 00:15:47.315 --> 00:15:49.360 and then alongside the rest of the sole meuniere. 00:15:49.384 --> 00:15:52.852 - Can I offer one piece of unsolicited advice? - Sure. 00:15:52.920 --> 00:15:55.232 - Stop for a second, put it down. - Okay. 00:15:55.256 --> 00:15:57.590 Take a deep breath. 00:15:57.658 --> 00:15:59.258 - Thank you. - You're doing amazing. 00:15:59.327 --> 00:16:00.327 Thank you so much. 00:16:00.394 --> 00:16:03.195 Britt's station, you can actually see 00:16:03.264 --> 00:16:05.765 - too much smoke coming off of that pan. - Yeah. 00:16:05.800 --> 00:16:09.513 You want to keep watching as you saute the fish 00:16:09.537 --> 00:16:11.671 to make sure that the butter isn't burning. 00:16:12.440 --> 00:16:16.776 And if the flesh just comes away from the bowl, it's done. 00:16:16.811 --> 00:16:21.480 I think when people say when the fish flakes easily, it's done, 00:16:21.549 --> 00:16:23.494 that it's overdone, actually. 00:16:23.518 --> 00:16:25.985 I lost a fillet in battle. 00:16:26.020 --> 00:16:28.321 Never cooked under pressure before. It's hard. 00:16:28.389 --> 00:16:30.701 I'm looking at the clock and the time is ticking. 00:16:30.725 --> 00:16:33.604 The perfectionist in me is screaming right now, 00:16:33.628 --> 00:16:36.640 like, I'm done, we're done, and I'm just gonna... 00:16:36.664 --> 00:16:38.509 I'm out the door. She's already left. 00:16:38.533 --> 00:16:39.777 I'm still here holding the bag, like, 00:16:39.801 --> 00:16:41.500 "What do we do? Perfectionist, come back!" 00:16:42.637 --> 00:16:44.582 I'll just plate it super beautifully 00:16:44.606 --> 00:16:47.573 because the fillets kind of like fought with me. 00:16:47.642 --> 00:16:49.642 It's just not my day. 00:16:52.847 --> 00:16:56.827 Quenelle, they look like little white sausages, 00:16:56.851 --> 00:16:58.362 but they ain't. 00:16:58.386 --> 00:16:59.819 They're made out of fish. 00:16:59.887 --> 00:17:03.089 And these quenelles are just as light as a feather. 00:17:03.124 --> 00:17:06.337 They get poached in water. 00:17:06.361 --> 00:17:09.640 Four and a half minutes left, make sure you guys are plating. 00:17:09.664 --> 00:17:14.712 Dustin H, seems like he has a very strong kitchen presence. 00:17:14.736 --> 00:17:16.680 - You can see him basting his fish. - Mmm-hmm. 00:17:16.704 --> 00:17:18.282 Such a perfect technique, 00:17:18.306 --> 00:17:21.185 especially when you have such a thin fish. 00:17:21.209 --> 00:17:24.054 The basting of that butter on top of it is going to give it 00:17:24.078 --> 00:17:25.489 - a beautiful crust. - Help. Yeah. 00:17:25.513 --> 00:17:27.691 - And It will cook it from the top... - And it will sear it. 00:17:27.715 --> 00:17:29.715 - And the bottom as well, yeah. - Exactly, exactly. 00:17:31.753 --> 00:17:33.230 I'll be honest, I don't love a roasted fish 00:17:33.254 --> 00:17:36.934 so I'm gonna say fried fish is the way to go for me for safety 00:17:36.958 --> 00:17:38.798 because it's something I feel comfortable with. 00:17:39.961 --> 00:17:41.493 Okay. 00:17:41.562 --> 00:17:45.509 Fish fry is maybe not the most elevated in the classy sense, 00:17:45.533 --> 00:17:48.668 but it is different, it's my own twist. 00:17:49.604 --> 00:17:53.439 Time just sort of mysteriously evaporates. 00:17:53.507 --> 00:17:56.375 I'm trying to get my aioli together, but then I realize... 00:17:56.444 --> 00:17:57.721 Here we go. 00:17:57.745 --> 00:17:59.723 It's time to plate. 00:17:59.747 --> 00:18:01.692 30 seconds! 00:18:01.716 --> 00:18:03.060 This is going so bad. 00:18:03.084 --> 00:18:04.550 So, my plan is to serve this fish 00:18:04.585 --> 00:18:07.364 in these beautiful cups with a little parchment cone around it, 00:18:07.388 --> 00:18:09.633 and have the fish all sitting up nice and cute, 00:18:09.657 --> 00:18:12.703 but I'm basically just goin to have to throw the fish at the plate 00:18:12.727 --> 00:18:13.727 and hope it sticks. 00:18:13.794 --> 00:18:15.628 I actually think I'm gonna make this. 00:18:21.602 --> 00:18:23.669 That's it, that's time. 00:18:24.906 --> 00:18:27.540 And that's the whole fish story. 00:18:27.742 --> 00:18:28.974 Bon appetit. 00:18:30.678 --> 00:18:32.890 I call this little dish, "It is what it is." 00:18:32.914 --> 00:18:36.148 Sole with a little chorizo brown butter 00:18:36.183 --> 00:18:37.561 on a little bed of spinach 00:18:37.585 --> 00:18:39.897 with a... just like a nice little simple chimichurri 00:18:39.921 --> 00:18:41.432 to not distract too much from the sole. 00:18:41.456 --> 00:18:44.334 I love the butter. I actually love the addition of the chorizo. 00:18:44.358 --> 00:18:46.136 - And the fish is cooked really beautifully. - Oh, thank you so much. 00:18:46.160 --> 00:18:48.539 I'd say the balance of acidity here is really nice. 00:18:48.563 --> 00:18:51.408 That little hint of chorizo mixed with the acid and the brown butter 00:18:51.432 --> 00:18:53.410 is like... It's like a hug in my mouth. 00:18:53.434 --> 00:18:55.901 - I'm here for it. - Thank you, Chef, thank you. 00:18:58.539 --> 00:18:59.416 I'm gonna be honest, 00:18:59.440 --> 00:19:01.518 I have a terrible fear of fish. 00:19:01.542 --> 00:19:03.387 It is something that's plagued me my entire life. 00:19:03.411 --> 00:19:05.222 Their faces, the smell of it. 00:19:05.246 --> 00:19:07.491 It comes from childhood. It's a literal trauma. 00:19:07.515 --> 00:19:08.892 - I've tried to get over it. I can't eat it. - No. 00:19:08.916 --> 00:19:10.294 I can't do much with it. 00:19:10.318 --> 00:19:12.830 Can you talk about why you have a fear of fish? 00:19:12.854 --> 00:19:15.354 - And don't like... - Um, it's pretty gross. 00:19:15.422 --> 00:19:16.700 But I'll talk about it. 00:19:16.724 --> 00:19:18.335 Um, so it was in the '80s... 00:19:18.359 --> 00:19:20.204 - Uh, uh... - Oh, the '80s. 00:19:20.228 --> 00:19:21.660 Post oil spill, 00:19:21.728 --> 00:19:24.475 we were out, like, wading with my grandparents, we're on a beach. 00:19:24.499 --> 00:19:26.477 We didn't know it was closed 'cause we didn't read the news. 00:19:26.501 --> 00:19:28.701 - And we just sort of waded into like... - Oh, boy. 00:19:28.769 --> 00:19:30.246 And sorry, while you're eating it. 00:19:30.270 --> 00:19:32.583 I was just gonna say this might make me not wanna eat fish ever again. 00:19:32.607 --> 00:19:34.485 I'm waiting for the right moment. 00:19:34.509 --> 00:19:36.787 Like, half-eaten fish carcasses like washed up. I was like six. 00:19:36.811 --> 00:19:38.622 So, it was like definitely traumatizing. 00:19:38.646 --> 00:19:40.057 So now the smell's bringing back... 00:19:40.081 --> 00:19:42.448 So I covered it's little face while I filleted it. Um... 00:19:42.516 --> 00:19:46.886 I love the cook on the fish. I mean, it is succulent in the center. 00:19:46.954 --> 00:19:49.421 There's these beautiful crispy parts are coming throughout. 00:19:49.490 --> 00:19:50.467 It's cooked textbook. 00:19:50.491 --> 00:19:51.468 - I appreciate that. - Yeah, really nice. 00:19:51.492 --> 00:19:53.937 I think we're missing a few components here. 00:19:53.961 --> 00:19:55.205 I'm curious to see what else you have to offer. 00:19:55.229 --> 00:19:57.563 Okay, thank you so much. I appreciate it. 00:20:01.769 --> 00:20:05.415 This is classic sole meuniere, but tasting menu style, 00:20:05.439 --> 00:20:06.439 hence, the size. 00:20:07.375 --> 00:20:09.720 Um, um, it's sauteed spinach, 00:20:09.744 --> 00:20:12.623 uh, with a little bit of infused lemon salt. 00:20:12.647 --> 00:20:15.781 I would have loved to see a pool of brown butter. 00:20:15.850 --> 00:20:17.494 - Yeah. - A pool of it 00:20:17.518 --> 00:20:19.429 that I could swim in, dive in. 00:20:19.453 --> 00:20:21.487 Like, there's never enough brown butter. 00:20:21.522 --> 00:20:22.833 Just repeat that. 00:20:22.857 --> 00:20:24.635 - There's never enough brown butter. - All right. Brown butter. 00:20:24.659 --> 00:20:27.604 I mean, I think the fish is, uh, cooked deliciously. 00:20:27.628 --> 00:20:29.640 And I love how true to the classic dish you stayed. 00:20:29.664 --> 00:20:31.664 Thank you so much. 00:20:33.634 --> 00:20:38.337 I prepared, um, sole meuniere with roasted grapes. 00:20:38.405 --> 00:20:42.274 One suggestion I would have is the grapes taste a little bit sweet. 00:20:42.343 --> 00:20:44.421 So, however you treated them that made them taste sweet, 00:20:44.445 --> 00:20:46.423 I would have just left that part out and maybe just 00:20:46.447 --> 00:20:48.325 - thrown the grapes into the brown butter. - Okay. 00:20:48.349 --> 00:20:49.760 I would salt it a little bit more. 00:20:49.784 --> 00:20:50.961 Yeah, add a little acid to it. 00:20:50.985 --> 00:20:52.617 Thank you for your advice. 00:20:56.357 --> 00:20:59.525 We have sole meuniere, and some roasted mushrooms, 00:20:59.560 --> 00:21:00.800 and then some pickled mushrooms 00:21:00.828 --> 00:21:02.948 and then just garnished with a little bit of tarragon. 00:21:04.732 --> 00:21:08.367 This reminds me of something I would get at, like, Paul Bocuse. 00:21:08.435 --> 00:21:10.013 - Classic. - Yep. 00:21:10.037 --> 00:21:12.749 You've got the... the roasted mushrooms and the pickled mushrooms. 00:21:12.773 --> 00:21:14.518 - The fish is filleted beautifully. - Beautifully. 00:21:14.542 --> 00:21:16.542 Thank you, chefs. 00:21:17.278 --> 00:21:19.523 So, I've made a sole meuniere, 00:21:19.547 --> 00:21:22.559 seeded and diced tomatoes, almonds, 00:21:22.583 --> 00:21:24.617 uh, a lot of thyme. 00:21:24.819 --> 00:21:27.631 The fish is filleted beautifully. 00:21:27.655 --> 00:21:29.466 The fact that you took the tomatoes 00:21:29.490 --> 00:21:31.235 and took the time to score them, 00:21:31.259 --> 00:21:32.736 take the skin off of them, 00:21:32.760 --> 00:21:36.495 these are classic techniques and then implementing them into a dish. 00:21:36.530 --> 00:21:38.464 Perfectly boiled potatoes. 00:21:38.532 --> 00:21:40.466 When I cut through it, it was like silk. 00:21:40.501 --> 00:21:41.866 Thank you, chefs. 00:21:45.306 --> 00:21:50.109 I made sole quenelle and the sauce is brown butter, 00:21:50.144 --> 00:21:52.723 uh, lemon, parsley, salt and pepper, 00:21:52.747 --> 00:21:55.114 and I added some capers. 00:21:55.182 --> 00:21:58.295 Um, I thought the quenelle was an ambitious idea. 00:21:58.319 --> 00:22:00.653 It's more of a meatball than a mousse 00:22:00.688 --> 00:22:02.655 because of the texture of the meat itself. 00:22:02.690 --> 00:22:05.502 So I think typically if you want to make a quenelle really smooth, 00:22:05.526 --> 00:22:07.671 you blend it for a little bit longer. 00:22:07.695 --> 00:22:09.306 It tastes really good. 00:22:09.330 --> 00:22:11.408 If I closed my eyes and ate this blindfolded, 00:22:11.432 --> 00:22:14.144 I would be like, "Okay, I'm eating sole meuniere right now." 00:22:14.168 --> 00:22:16.747 - With some capers. - But, yeah, I think it's really yummy. 00:22:16.771 --> 00:22:17.771 Thank you. 00:22:19.307 --> 00:22:21.106 So, it's a classic sole meuniere 00:22:21.175 --> 00:22:23.553 with brown butter and roasted potatoes in the bottom. 00:22:23.577 --> 00:22:27.413 I had wanted to originally make gnocchi... 00:22:27.481 --> 00:22:32.429 Like who's gonna do that in an hour? 00:22:32.453 --> 00:22:35.321 - I happen to love the roasted potatoes. - So good. 00:22:35.389 --> 00:22:36.522 The fish is textbook. 00:22:36.590 --> 00:22:38.190 Beautifully succulent in the center. 00:22:38.258 --> 00:22:40.437 The potato maybe absorbed too much of the butter. 00:22:40.461 --> 00:22:42.673 - Yeah. - 'Cause I would've loved to see just more butter 00:22:42.697 --> 00:22:43.840 on the plate for the fish. 00:22:43.864 --> 00:22:44.930 Thank you. 00:22:51.305 --> 00:22:52.749 Let me just say this, 00:22:52.773 --> 00:22:56.553 Julia would've been so proud of you guys today. 00:22:56.577 --> 00:22:58.288 There are some favorites. 00:22:58.312 --> 00:23:00.657 But we do take into consideration 00:23:00.681 --> 00:23:03.794 your performance in both rounds of cooking for today. 00:23:03.818 --> 00:23:06.463 My favorite today was Bill. 00:23:06.487 --> 00:23:07.998 Oh. Wow. 00:23:08.022 --> 00:23:11.068 The filleting of the fish, beautiful, textbook. 00:23:11.092 --> 00:23:12.669 The browning on top, 00:23:12.693 --> 00:23:15.372 the succulent center really just took it over the top for me. 00:23:15.396 --> 00:23:17.096 Thank you. 00:23:17.164 --> 00:23:21.600 If I have to choose one, I will choose Dustin H. 00:23:22.870 --> 00:23:26.416 I saw this dish and there was this immediate perceived value 00:23:26.440 --> 00:23:28.719 - of like a restaurant-quality dish. - Thanks. 00:23:28.743 --> 00:23:31.210 And my favorite today was Fabrizio. 00:23:33.114 --> 00:23:36.582 Using the chimichurri as a dressing for the spinach was such a cool idea. 00:23:36.650 --> 00:23:39.284 I've never seen that before. Really, really awesome job. 00:23:39.320 --> 00:23:41.298 Thank you so much, thank you. 00:23:41.322 --> 00:23:43.756 You three are the ones to watch. 00:23:43.824 --> 00:23:46.803 Okay, so, in honor of that magical meal 00:23:46.827 --> 00:23:49.773 that Julia and Paul had at La Couronne, 00:23:49.797 --> 00:23:53.565 for your second round of cooking, we want you to take inspiration 00:23:53.601 --> 00:23:56.713 from Julia's life-changing experience, 00:23:56.737 --> 00:24:00.406 and make us the meal that changed everything for you. 00:24:00.474 --> 00:24:02.107 And as nod to Julia, 00:24:02.143 --> 00:24:04.410 you must incorporate at least one ingredient 00:24:04.478 --> 00:24:07.124 from Julia's meal into yours. 00:24:07.148 --> 00:24:13.397 Oysters, from age blanc, shallots, coffee, red wine, and baguette. 00:24:13.421 --> 00:24:17.300 We want you to create a meal that changed your own food lives, 00:24:17.324 --> 00:24:19.491 that made you fall in love with food 00:24:19.560 --> 00:24:21.860 and sent you on this culinary journey you're on now. 00:24:22.463 --> 00:24:24.730 On that note, good luck. 00:24:31.705 --> 00:24:32.838 Oop, sorry, babe. 00:24:33.274 --> 00:24:34.618 I'm baking a cake. 00:24:34.642 --> 00:24:38.077 It's like a coffee butter cream kind of cake. 00:24:40.448 --> 00:24:44.650 French cake is always a low cake like this, 00:24:44.718 --> 00:24:47.130 and it's usually just made in two layers. 00:24:47.154 --> 00:24:51.168 I used to bake this cake for my father for his birthdays, 00:24:51.192 --> 00:24:55.138 but when I lost my dad 10 years ago, 00:24:55.162 --> 00:24:57.374 and when he passed was when I realized, like, 00:24:57.398 --> 00:24:59.665 we don't have that much time. 00:25:00.901 --> 00:25:06.405 That actually made me leave my unhappy life behind. 00:25:06.473 --> 00:25:10.053 You know, I realized I was not happy being a lawyer 00:25:10.077 --> 00:25:11.409 and I wanted to try something else 00:25:11.478 --> 00:25:17.116 and so much of him and his gusto for life lives in me now. 00:25:20.754 --> 00:25:25.757 I'm doing the mussels a la Normande as an homage to Normandy. 00:25:25.792 --> 00:25:27.237 My very first visit to Franc 00:25:27.261 --> 00:25:32.142 my first meal that I had the was mussels and baguette. 00:25:32.166 --> 00:25:35.378 And I remember this beautiful broth at the end. 00:25:35.402 --> 00:25:39.671 And, you know, you grow up learning from Julia Child. 00:25:39.707 --> 00:25:42.541 Now, mussels a lot of peopl don't... don't eat, 00:25:42.609 --> 00:25:44.287 but they're perfectly delicious. 00:25:44.311 --> 00:25:47.412 They're really... they're called the poor man's oyster. 00:25:47.448 --> 00:25:49.648 Let them soak for about two hours. 00:25:49.716 --> 00:25:51.583 And that gets rid of the excess salt, 00:25:51.652 --> 00:25:53.819 and they degorge their sand. 00:25:56.724 --> 00:25:58.535 I gave myself a quick restart 00:25:58.559 --> 00:26:02.606 and I'm not going to let fish be the downfall of me. 00:26:02.630 --> 00:26:05.797 I'm going to go into something I definitely know. I'm doing a tarte Tatin. 00:26:09.603 --> 00:26:15.507 Then you want 3/4 stick of chilled, hard, cold butte. 00:26:15.576 --> 00:26:21.013 Then slice it up because this gives you a little bit of a head start 00:26:21.081 --> 00:26:23.660 I've made apple tarte Tatin hundreds of times. 00:26:23.684 --> 00:26:26.530 There's big chunks of apple caramel sauce on the bottom 00:26:26.554 --> 00:26:27.998 then a beautiful dough on the bottom. 00:26:28.022 --> 00:26:29.799 So I feel pretty good. 00:26:29.823 --> 00:26:33.492 I want 15 minutes at the en to hopefully let it sit before I flip it. 00:26:33.560 --> 00:26:35.539 When I saw Julia Child make apple tarte Tatin, 00:26:35.563 --> 00:26:38.775 one of the things I remember the most is that spilled over the edges 00:26:38.799 --> 00:26:41.400 and she's quickly, live on television, trying to put it back on. 00:26:41.468 --> 00:26:43.880 If everything doesn't happe quite the way you'd like, 00:26:43.904 --> 00:26:46.783 it doesn't make too much difference because you can fix it. 00:26:46.807 --> 00:26:49.174 That unmolded very badly. 00:26:49.243 --> 00:26:52.289 And I'm thinking in my head, "That's gotta be scalding hot apple liquid." 00:26:52.313 --> 00:26:54.213 And she just did it with suc an ease of movement 00:26:54.281 --> 00:26:56.281 that it seemed so natural, and so easy. 00:26:56.317 --> 00:26:59.462 And I said, you know, "I make messes in the kitchen, I'm a child, right?" 00:26:59.486 --> 00:27:02.132 And so, I think that that wa one of my first memories. 00:27:02.156 --> 00:27:04.167 If you make a little mistake, it's totally fine. 00:27:04.191 --> 00:27:06.825 I'm doing red wine to add to the caramel sauce 00:27:06.860 --> 00:27:10.062 and then I'm using from age blanc to make a little creme for the tarte. 00:27:10.397 --> 00:27:11.775 Here we go. 00:27:11.799 --> 00:27:14.611 He's making a red wine caramel to make his tarte Tatin 00:27:14.635 --> 00:27:17.536 - and he left the apples big whole pieces. - Yep. 00:27:17.604 --> 00:27:20.550 So my only concern there is that the apples get cooked 00:27:20.574 --> 00:27:22.407 before the pastry cooks too much. 00:27:22.476 --> 00:27:23.720 All right. 00:27:23.744 --> 00:27:25.522 So he's got 29 minutes to bake that right now. 00:27:25.546 --> 00:27:27.112 And that's a 40-minute bake, minimum. 00:27:27.147 --> 00:27:28.592 - That is minimum. - Minimum. 00:27:28.616 --> 00:27:29.776 - Minimum. - 40 minutes. Yeah. 00:27:31.118 --> 00:27:32.962 And whenever you're gonna do a cake, 00:27:32.986 --> 00:27:37.656 you want to get all of your equipment and your ingredien all out and ready 00:27:37.724 --> 00:27:39.458 and then you can start immediately. 00:27:39.526 --> 00:27:41.571 This was a... A big octopus. 00:27:41.595 --> 00:27:44.863 I am taking a trip down to the Yucatan. 00:27:46.834 --> 00:27:49.579 So we got some charred octopus that I'm braising in red wine 00:27:49.603 --> 00:27:53.283 and then I'm gonna fry up some oysters in little bit of cornmeal and coffee rub. 00:27:53.307 --> 00:27:56.608 Uh, I'm making a cornmeal dredge for these oysters. 00:27:56.677 --> 00:27:58.922 And this is how I'm gonna incorporate the coffee today. 00:27:58.946 --> 00:28:01.157 So, we got cornmeal, a little bit of flour, 00:28:01.181 --> 00:28:06.196 uh, some smoked paprika, and then some dark coffee. 00:28:06.220 --> 00:28:09.988 This is an ambitious dish, but that's really the only w I know how to go about it. 00:28:10.891 --> 00:28:12.569 So I've braised it in red wine, 00:28:12.593 --> 00:28:14.192 uh, that was one of our ingredients, 00:28:14.228 --> 00:28:16.695 and then it's gonna go really hard on the Dutch ove. 00:28:16.763 --> 00:28:19.498 So I'm hoping to mimic grilling without a grill. 00:28:19.566 --> 00:28:20.732 Dustin is over there 00:28:21.335 --> 00:28:22.812 throwing down. 00:28:22.836 --> 00:28:27.117 He's basically grabbing as many of Julia's ingredients as possible, 00:28:27.141 --> 00:28:30.453 and figuring out all these creative ways to sort of bring them together. 00:28:30.477 --> 00:28:33.657 Coffee-coated oysters adds texture 00:28:33.681 --> 00:28:38.695 to go on top of a red wine-braised octopus... 00:28:38.719 --> 00:28:42.587 I... he's like a Michelin star trained chef. 00:28:45.292 --> 00:28:47.504 For my life-changin dish, I am making 00:28:47.528 --> 00:28:49.739 a coffee-flavored chocolate ganache. 00:28:49.763 --> 00:28:53.310 It's called a Boston cream p and not a cake 00:28:53.334 --> 00:28:56.546 because of the container that you use it in. 00:28:56.570 --> 00:29:00.550 Here's one, here's how it looks when it just comes out of the tin. 00:29:00.574 --> 00:29:02.619 It's a lovely light cake. 00:29:02.643 --> 00:29:05.811 And here it is all decorated up. 00:29:07.147 --> 00:29:08.525 I used to hate desserts, 00:29:08.549 --> 00:29:13.163 so this is the dessert that changed that whole perspective for me 00:29:13.187 --> 00:29:15.832 because I also used to hate baking. 00:29:15.856 --> 00:29:18.857 The question mark here is the coffee. 00:29:19.593 --> 00:29:21.326 Nope. 00:29:21.362 --> 00:29:23.740 The ganache is just not coffee-ish enough, 00:29:23.764 --> 00:29:28.345 so I keep putting in coffee and tasting it, 00:29:28.369 --> 00:29:32.148 and keep putting in coffee, and tasting it. 00:29:32.172 --> 00:29:34.250 Coffee, tasting it. 00:29:34.274 --> 00:29:37.654 When you go the France and eat some of these pastri that they make, 00:29:37.678 --> 00:29:40.490 they're all made with this kind of butter cream. 00:29:40.514 --> 00:29:42.047 My, they're good. 00:29:44.351 --> 00:29:46.529 For my life-changing meal, I decided to do mole. 00:29:46.553 --> 00:29:49.454 When I was a kid, it was my favorite food. 00:29:49.523 --> 00:29:51.634 So I would bring it to schoo and I would get made fun of 00:29:51.658 --> 00:29:54.137 because mole, it's a strange-looking dish. 00:29:54.161 --> 00:29:55.705 "Told my mom, " No more mole. 00:29:55.729 --> 00:29:59.576 And growing up, I felt like I had to hide my culture. 00:29:59.600 --> 00:30:01.778 Then I remember, I was like 20 years old, 00:30:01.802 --> 00:30:04.336 and I had mole for the first time since I was a kid 00:30:04.404 --> 00:30:06.138 and it made me just realize, 00:30:06.206 --> 00:30:08.106 like, "Wow, I haven't had this in so long. 00:30:08.409 --> 00:30:09.674 I love this." 00:30:12.613 --> 00:30:16.126 I am making a riff on a duck con fit, 00:30:16.150 --> 00:30:18.661 except I'm gonna do a dry rub on the duck breast 00:30:18.685 --> 00:30:23.700 I'm serving that with an oyster that's a riff on escargot. 00:30:23.724 --> 00:30:28.360 About 25 years ago, I was living in St. Louis, Missouri, 00:30:28.428 --> 00:30:31.341 and I was, I was broke, I was absolutely broke. 00:30:31.365 --> 00:30:34.978 And just, uh, to get me out of my head space, 00:30:35.002 --> 00:30:39.315 a friend took me out to dinner and took me to a French bistro. 00:30:39.339 --> 00:30:45.388 So I ordered two of the most extravagant things that I... that sound on the menu, 00:30:45.412 --> 00:30:47.624 escargot and duck con fit. 00:30:47.648 --> 00:30:50.693 It had such a transportive effect on me. 00:30:50.717 --> 00:30:56.855 I realized that food is like one of the fine arts in life. 00:30:59.993 --> 00:31:01.237 How's it going over here? 00:31:01.261 --> 00:31:04.563 - It's going well. I'm taking you guys to Spain. - Okay. 00:31:04.631 --> 00:31:07.632 So I'm making pisto which is like Spanish vegetable stew 00:31:07.667 --> 00:31:10.480 with some eggs at the end. I'm gonna saute prawns. 00:31:10.504 --> 00:31:13.917 And I'm made pan con to mate, which the bread's in the oven now. 00:31:13.941 --> 00:31:17.353 This is a tremendous vegetable soup. 00:31:17.377 --> 00:31:23.515 It contains potatoes, carrot onions, leeks, peppers, green beans, white beans, 00:31:23.583 --> 00:31:28.386 peas, tomatoes, garlic, and just a whiff of zucchini. 00:31:28.422 --> 00:31:30.366 When I had this dish for the first time 00:31:30.390 --> 00:31:33.436 it was when my husband and I arrived in Spain. 00:31:33.460 --> 00:31:35.271 We had just gotten engaged 00:31:35.295 --> 00:31:37.807 and we knew that when I got home, 00:31:37.831 --> 00:31:40.065 I would just never be the same again. 00:31:40.400 --> 00:31:42.199 Pray for the best. 00:31:49.343 --> 00:31:52.722 I know my time is running, I have to get my cakes out of the oven 00:31:52.746 --> 00:31:55.291 so they can cool down a little bit so I can add 00:31:55.315 --> 00:31:57.782 the butter cream and it doesn't melt. 00:31:59.052 --> 00:32:03.221 For, uh, not having 300 days to work on it, I think it's not too bad. 00:32:03.257 --> 00:32:05.737 No offense to mother, but I think it's better than my mother's. 00:32:07.494 --> 00:32:10.540 I didn't know the ganache wasn't going to set, 00:32:10.564 --> 00:32:12.942 so now, I'm in this crunch. 00:32:12.966 --> 00:32:16.279 It's too liquidy, but I kno that the flavors are there. 00:32:16.303 --> 00:32:17.514 Okay, here it goes. 00:32:17.538 --> 00:32:19.971 - Is everyone gonna watch this? - Moment of truth. 00:32:26.780 --> 00:32:29.260 - Oh, my gosh, is everyone gonna watch this? - Moment of truth. 00:32:30.150 --> 00:32:31.816 That's it, that's time. 00:32:33.754 --> 00:32:35.720 - Oh, my gosh, thank you. - It's a beauty! 00:32:36.957 --> 00:32:38.924 - It's so pretty. - Thank you so much. 00:32:40.360 --> 00:32:43.895 Double down this napkin, and put it around you, 00:32:44.798 --> 00:32:49.712 then we're having a nice dry white Riesling, 00:32:49.736 --> 00:32:52.615 or you could use a rose, if you like. 00:32:52.639 --> 00:32:55.907 And that really is a meal fit for a king. 00:33:00.213 --> 00:33:03.059 Welcome to our first Julia Child family meal. 00:33:03.083 --> 00:33:06.396 At the end of The French Che Julia would sit down at the table, 00:33:06.420 --> 00:33:10.767 pour herself a glass of wine cheers and enjoy the food she made. 00:33:10.791 --> 00:33:14.726 So we really wanted to keep that spirit alive and do that with all of you. 00:33:15.228 --> 00:33:17.963 Dustin H, let's start with you. 00:33:18.031 --> 00:33:22.467 So I made charred octopus with coffee-rubbed fried oysters, 00:33:22.535 --> 00:33:25.281 roasted potatoes, and then a coriander dressing. 00:33:25.305 --> 00:33:26.482 Growing up, I didn't eat seafood. 00:33:26.506 --> 00:33:28.540 My mother was allergic to shellfish. 00:33:28.575 --> 00:33:31.588 So I never had seafood, I looked at it as if it was pretty disgusting. 00:33:31.612 --> 00:33:33.645 Aw, you and Dustin. 00:33:33.713 --> 00:33:35.157 Um... 00:33:35.181 --> 00:33:39.184 But it was my first trip to Tulum that really kind of solidified it. 00:33:39.252 --> 00:33:41.186 On one side of their restaurant was the ocean, 00:33:41.254 --> 00:33:43.600 and then on the other side were their farms and the jungle 00:33:43.624 --> 00:33:46.636 where they're getting this amazing fresh produce. 00:33:46.660 --> 00:33:50.662 You did such a nice job of frying this oyster with great crunch, 00:33:51.098 --> 00:33:52.664 but not overcooking it. 00:33:52.732 --> 00:33:54.977 What I really love is the combination of the coffee and the oyster 00:33:55.001 --> 00:33:58.781 because you've taken two very intimidating flavors, 00:33:58.805 --> 00:34:01.751 put them together and made them comfortable to eat together. 00:34:01.775 --> 00:34:02.775 Thank you. 00:34:02.876 --> 00:34:04.654 I've made moules a la Normande. 00:34:04.678 --> 00:34:08.413 It is an homage to my first visit to France. 00:34:08.481 --> 00:34:09.525 The mussels themselves are textbook, 00:34:09.549 --> 00:34:11.861 they're juicy, they're well cooked. 00:34:11.885 --> 00:34:15.632 A little bit of that leek gives it a really nice gentle onion flavor. 00:34:15.656 --> 00:34:17.333 Thank you. 00:34:17.357 --> 00:34:19.135 There's like such a fine line between like undercooked mussels... 00:34:19.159 --> 00:34:20.569 - Mmm. - And then like rubbery mussels, 00:34:20.593 --> 00:34:22.271 and you really like nailed it, right in between. 00:34:22.295 --> 00:34:23.995 They're cooked really, really well. 00:34:24.064 --> 00:34:27.143 Well, I feel like I'm at the table that Julia was having lunch 00:34:27.167 --> 00:34:31.514 with her husband that day because this takes me there, takes me somewhere else. 00:34:31.538 --> 00:34:33.338 I wanna close my eyes and eat it. 00:34:33.406 --> 00:34:35.752 Not be interrupted by any of you. 00:34:35.776 --> 00:34:39.222 I just wanna like... and I'm drinking the broth out of the bowl, it's... 00:34:39.246 --> 00:34:41.379 - It all works for me. - Thank you. 00:34:41.448 --> 00:34:46.295 So, I made mole to serve on top of a pork tenderloin that I turned into medallions. 00:34:46.319 --> 00:34:49.132 I think you've achieved a depth of flavor here 00:34:49.156 --> 00:34:51.367 - and the pork is just perfectly cooked. - Thank you, thank you. 00:34:51.391 --> 00:34:53.302 You really taste all of the different notes. 00:34:53.326 --> 00:34:55.193 The chocolate and the coffee, for sure. 00:34:55.261 --> 00:34:56.673 - The heat really comes through. - Mmm. 00:34:56.697 --> 00:34:59.208 At first, I was like, "Oh, gosh, it might be too spicy." 00:34:59.232 --> 00:35:02.400 'Cause I don't do spice, but, um 00:35:02.469 --> 00:35:05.248 it was actually really well-balanced and it didn't take over. 00:35:05.272 --> 00:35:06.649 - And the flavor comes in waves. - Yep. 00:35:06.673 --> 00:35:09.107 - Right. - And I think that's really a sign of complexity. 00:35:09.175 --> 00:35:11.387 When you taste one thing, and then you taste another thing, 00:35:11.411 --> 00:35:12.622 and then you taste something else, yeah. 00:35:12.646 --> 00:35:13.789 Okay, Christine, you're next. 00:35:13.813 --> 00:35:17.093 I've made too much food as usual. 00:35:17.117 --> 00:35:18.294 That's like what I do. 00:35:18.318 --> 00:35:20.430 Um, I have made pisto, 00:35:20.454 --> 00:35:24.055 which is a Spanish vegetable stew, sauteed prawns. 00:35:24.124 --> 00:35:28.671 Everything works really well together and it's just a really nice satisfying meal. 00:35:28.695 --> 00:35:31.663 The concentration of flavor that you got in that pisto.. 00:35:31.731 --> 00:35:33.498 Is incredible. 00:35:33.533 --> 00:35:35.011 Love prawns with the faces on it. 00:35:35.035 --> 00:35:36.813 - That... that is something... No, that's something... No... - Sorry! 00:35:36.837 --> 00:35:38.447 I truly do! That's something I can handle. 00:35:38.471 --> 00:35:41.673 - You don't cover those up? - Those have never traumatized me before, yeah. 00:35:41.708 --> 00:35:44.454 - That's good. - Um, so it was super-delicious and that was right up my alley 00:35:44.478 --> 00:35:45.788 - so thank you for that. - Thank you. 00:35:45.812 --> 00:35:46.822 Okay, so Dustin R. 00:35:46.846 --> 00:35:50.148 I did a red wine apple tarte Tatin. 00:35:50.183 --> 00:35:53.852 I did from age blanc in a little creme on the side with some creme fraiche. 00:35:53.920 --> 00:35:55.865 - There's a little bit of the from age blanc... - Oh, yeah. So, 00:35:55.889 --> 00:35:58.367 - I'm assuming a little bit... - A little bit of... pour on the top. 00:35:58.391 --> 00:35:59.758 - Whoa! - On the top. 00:35:59.793 --> 00:36:02.560 Drama, drama. 00:36:02.596 --> 00:36:04.028 So much drama. 00:36:05.732 --> 00:36:07.443 It's almost like eating a cheese course. 00:36:07.467 --> 00:36:08.444 And it's not too sweet. 00:36:08.468 --> 00:36:10.902 The pastry could've cooked a little bit more, 00:36:10.970 --> 00:36:16.474 but I think that this dish is on its way to becoming something incredible. 00:36:16.543 --> 00:36:17.320 Thank you. 00:36:17.344 --> 00:36:20.211 - Okay, Elena, you're next. - Yes. 00:36:20.280 --> 00:36:23.882 I made Boston cream pie with coffee-flavored chocolate ganache. 00:36:25.752 --> 00:36:28.686 This is an absolutely textbook Boston cream pie. 00:36:28.755 --> 00:36:30.800 The texture of the sponge is lovely, 00:36:30.824 --> 00:36:32.757 the texture of the pastry cream is wonderful. 00:36:32.826 --> 00:36:35.193 And that coffee just adds a little more depth to it. 00:36:35.261 --> 00:36:36.672 If I had one critique, 00:36:36.696 --> 00:36:40.064 you baked two perfect cakes that then needed to be sandwiched. 00:36:40.100 --> 00:36:42.667 Once you put them on top of each other, the cream kinda came out. 00:36:42.735 --> 00:36:45.147 So, the look of the cake, obviously, if you had a little bit more time, 00:36:45.171 --> 00:36:47.350 - it would've been spot-on. - For sure. 00:36:47.374 --> 00:36:50.853 In true Julia spirit, it doesn't always have to be the prettiest dish, 00:36:50.877 --> 00:36:53.378 - it just needs to be delicious. - Yeah. 00:36:53.446 --> 00:36:55.391 Bill, you're next. 00:36:55.415 --> 00:36:58.761 This is my take on escargot and duck con fit. 00:36:58.785 --> 00:37:03.499 This is a duck breast and then I've taken the oysters 00:37:03.523 --> 00:37:06.724 and used that as a riff on the escargot. 00:37:06.793 --> 00:37:08.938 It really tastes like escargot, 00:37:08.962 --> 00:37:10.506 - but an oyster. - Thank you. 00:37:10.530 --> 00:37:14.499 It's almost like you've invented you're own style of light French cuisine. 00:37:14.534 --> 00:37:16.279 - Thank you. - Jaine. 00:37:16.303 --> 00:37:20.817 So today, I baked a gateau moka, which is a mocha cake. 00:37:20.841 --> 00:37:24.287 When I was a kid, actually, my mom had a little bakery. 00:37:24.311 --> 00:37:26.322 I loved baking with her. 00:37:26.346 --> 00:37:29.058 But then my dad passed away a few years ago, 00:37:29.082 --> 00:37:31.694 and I just, you know, lost my passion for cooking. 00:37:31.718 --> 00:37:36.387 - And when I came to the U.S. - Sorry, I'm... - No, it's okay. 00:37:36.422 --> 00:37:39.368 I had one of Julia's cakes, 00:37:39.392 --> 00:37:41.326 and I used to bake that cake for my father. 00:37:41.361 --> 00:37:43.005 - Sorry. - No. 00:37:43.029 --> 00:37:47.765 And then, you know, it just... brought back my passion for cooking. 00:37:47.834 --> 00:37:50.246 - I think this is absolutely delicious. - Thank you. 00:37:50.270 --> 00:37:53.182 When you taste the cake, it's like a perfect, like, macchiato 00:37:53.206 --> 00:37:55.551 with the little bit of milk right on top of it. 00:37:55.575 --> 00:37:59.856 The flavor is beautiful, there's so much coffee. 00:37:59.880 --> 00:38:05.049 And that little bit of savory whipped cheese on top is such a cool combination. 00:38:05.970 --> 00:38:07.382 we have a lot to discuss. 00:38:07.406 --> 00:38:09.773 - Thank you so much. - Thank you, guys. 00:38:11.311 --> 00:38:15.057 So this week was all about how one meal changed everything for Julia. 00:38:15.081 --> 00:38:17.482 What were some of your favorites today? 00:38:17.550 --> 00:38:22.365 Jaine's cake is legit one of the best cakes I've had in memory. 00:38:22.389 --> 00:38:27.425 Extraordinary, like her personal connection to it was really emotional. 00:38:27.493 --> 00:38:31.029 Jaine's cake was, for me, the best thing I tasted today. 00:38:31.097 --> 00:38:34.432 Let's talk about Bill, he was another one of our favorites. 00:38:34.500 --> 00:38:39.370 The sophistication to take duck con fit flavors and apply that to a duck breast, 00:38:39.439 --> 00:38:40.816 I think it's very smart. 00:38:40.840 --> 00:38:43.286 - I mean, speaking of smart, let's talk about Dustin H. - Yes. 00:38:43.310 --> 00:38:45.488 I loved his oyster, I think his fried oyster 00:38:45.512 --> 00:38:47.757 was probably the best single bite I had today. 00:38:47.781 --> 00:38:52.428 I loved the way the octopus was cooked because there was texture to it. 00:38:52.452 --> 00:38:55.364 For me, Dustin R in both challenges today 00:38:55.388 --> 00:38:56.766 struggled with time management. 00:38:56.790 --> 00:38:58.868 - Yeah. - He gave us a piece of fish on a plate 00:38:58.892 --> 00:39:00.503 in the sole meuniere challenge. 00:39:00.527 --> 00:39:02.438 This tarte Tatin was a great idea. 00:39:02.462 --> 00:39:04.674 A red wine apple tarte Tatin. 00:39:04.698 --> 00:39:08.577 All of the flavors were there. I mean, the flavor of the dough is delicious. 00:39:08.601 --> 00:39:09.978 You know, it's just not cooked. 00:39:10.002 --> 00:39:13.449 The flavors of the apple, perfect. They're just not cooked. 00:39:13.473 --> 00:39:16.419 I just wish that he would've done a little bit more multitasking. 00:39:16.443 --> 00:39:18.054 And then there's, you know, Christine, 00:39:18.078 --> 00:39:21.245 I feel like she had some trouble this week too. 00:39:21.314 --> 00:39:25.428 The sole meuniere, the small decision of putting simple syrup on the grapes 00:39:25.452 --> 00:39:27.563 almost ruined that entire dish for her. 00:39:27.587 --> 00:39:29.387 It's like a classic tale of doing too much. 00:39:29.455 --> 00:39:31.000 So she could've made a great... 00:39:31.024 --> 00:39:33.035 - That's a good point, actually. - Pan con to mate 00:39:33.059 --> 00:39:34.070 and called it a day. 00:39:34.094 --> 00:39:37.428 She didn't need to make this entire stew. 00:39:37.497 --> 00:39:41.544 Don't you get discouraged if the first one that you ma doesn't work well, 00:39:41.568 --> 00:39:45.069 just keep at it and you'll get it. 00:39:45.705 --> 00:39:48.217 Today was all about paying tribute 00:39:48.241 --> 00:39:50.619 to the beginning of Julia's journey, 00:39:50.643 --> 00:39:52.977 just as you are beginning your journey. 00:39:53.813 --> 00:39:56.714 The winner this week is... 00:39:58.651 --> 00:39:59.917 Dustin H. 00:40:03.189 --> 00:40:06.669 Dustin H, you really embraced both challenges today. 00:40:06.693 --> 00:40:09.672 And I feel like you executed very well, 00:40:09.696 --> 00:40:12.608 but you also took some risks that I think, uh, 00:40:12.632 --> 00:40:15.066 separated you from some of the other cooks here today. 00:40:15.134 --> 00:40:17.413 Winning this challenge that was centered around 00:40:17.437 --> 00:40:20.838 this dish that created a pivotal moment in my culinary journey 00:40:20.873 --> 00:40:21.784 just means a lot. 00:40:21.808 --> 00:40:23.552 I definitely think I can win it all. 00:40:23.576 --> 00:40:25.243 I'm ready for Cordon Bleu. 00:40:25.278 --> 00:40:28.824 Okay, so now I have the less fun job. 00:40:28.848 --> 00:40:31.727 Announcing who's gonna be leaving us today. 00:40:31.751 --> 00:40:35.620 The cook leaving Julia's kitchen today is... 00:40:39.859 --> 00:40:40.992 Dustin R. 00:40:41.661 --> 00:40:43.327 Time is what it is. Yep. 00:40:43.396 --> 00:40:46.575 It has been quite a day. 00:40:46.599 --> 00:40:49.478 I faced my like horrific fear of fish. 00:40:49.502 --> 00:40:51.313 Put a little something over its face. 00:40:51.337 --> 00:40:53.582 I definitely feel more connected to Julia Child after this, 00:40:53.606 --> 00:40:55.718 her world, her kitchen, her food, 00:40:55.742 --> 00:40:57.653 and I think that that was very magical. 00:40:57.677 --> 00:40:59.688 - You embody that spirt of Julia... - Yes. 00:40:59.712 --> 00:41:02.680 And I can totally imagine you in your home with a glass of wine 00:41:02.748 --> 00:41:04.126 and all the ingredients in front of you. 00:41:04.150 --> 00:41:06.762 With three hours. 00:41:06.786 --> 00:41:09.865 In this moment, I'm thinking of Julia's famous quote. 00:41:09.889 --> 00:41:11.567 "You never wanna go out with a whimper." 00:41:11.591 --> 00:41:15.726 Bye, Dustin. 00:41:17.263 --> 00:41:20.431 This is Julia Child, bon appetit. 00:41:20.500 --> 00:41:22.277 - All right, get cooking! - Next time... 00:41:22.301 --> 00:41:25.536 All I've heard about pressure cookers is that they can explode. 00:41:25.605 --> 00:41:28.417 It's creating a dish for someone you love 00:41:28.441 --> 00:41:30.419 and, for me, that's my family. 00:41:30.443 --> 00:41:32.054 I am in love with Molly Baz. 00:41:32.078 --> 00:41:34.812 I'm gonna take out the pork from the pressure cooker now. 00:41:34.881 --> 00:41:39.016 I haven't seen pasta made from scratch that doesn't need to rest.