Jacques Pepin Celebrates! ; 206; Jacques Pepin's Summer Celebration

OK but you got it. That's the thing it's in. I take mine out. OK. Hi I'm Zach brickbat and I'm pretty big band but you know growing up with so many different cultures in July we've got an awful lot of independence to celebrate. Yes. It makes it that much again sounds to me. We send it right to begin the bond that's there between the folks. And that's the day. Well it's kind of fun we've got Freedom Food and Friends. Yes but if you want freedom but you have to prepare for what you can with your friends. OK so what are we going to cook. What are we going to stop today with a light creamy crack filled with the classic French parties bread are always ahead of the whole shoulder of the grill. And so with a lemon burger you know a real crowd pleaser that's going to get even and I love your grill packets filled with creamy potatoes and corn.

We've got them all Americans. So Berry and brandy with a silky. And a very French like a decadent chocolate mousse you can serve right out of them. So here is my married friends and the pleasure of enjoying the best of both. They. Were as we say in our house. Three shearers from Burr-Brown join us next for a one hour special Summer Celebration. Celebrations made possible by OXO Good Grips makers of kitchen tools that make everyday living. And by Epicurus more than 12000 recipes on the web from going me I'm going to take your online store for specially foods cookware and gifts. Epicurious. Eat drink learn and buy Meyer Corp. featuring the Anna line family of cookware dishwasher safe. Analog titanium.

And buy salted innovative products for a healthy today and tomorrow bringing you the juice man juice extractors design from the Salton family providing products to help people make choices for healthier living. And by Kim real winery in the heart of California's Santa Barbara County where artisan craftsmanship finds expression in short you know. OK let's stop with the good idea that really a suspicion that you have

encountered bistro in front of done with pork and quite fatty pork about 50 percent fat that gives the rabbit so I want three pound of pork Why don't you put it down to look at. My rabbit here. With two legs yeah. OK good then you want to put the seasoning in it right. We have time. What's this all spice or spice and just after this. Course of salt. Just this on the back of the rabbit. In like three pieces everything is going to be taken out of the bowl and so I want you to put about a cup of wine in there one cup. White wine. And water about four five cup of water. They want to cover this. Bring it to a strong boil lawyer you heat it just to boil very gently for like. Four five hours. You know how the

last yes you are dust to be falling apart you know. So let's let it cook for a while. OK. So this is really reduced you know you can see all of the juices gone hold the wine you don't cooperated. What I have left here is. The rest of that gelatin. Of this meat. If you want to do after you can put it back on the store three mail to it. And bring it to a boil with my finger or pick up really clean. So yes you see there is as yet an amount of the mixture of the fat in it. It does to be highly seasoned you know. And we're going to be ready to more of that now Gruden. OK let me get some my thoughts. And. This is a nice coltan you know ready. Now if I want to keep

this. For a couple of months and I'm saying a couple of months in the refrigerator Yeah because that's what they used to do in France in the farm you know. You back it really tight I've done here. And then you poor little bit of melted. You know this is loud you know on top of it you don't eat it anyway you put it on top it gets hard. I have one over there. And back. Now it's going to get preserved. When I was a kid the farmer used to do that and keep that into the cellar you know we were ready to use it. You know they would take the side of where they would use the thought anyway because this was nothing wrong with it it's just the other protecting and that's it you're ready to use it you want to serve that we go on the show you know you can do a couple of these only like this if I gotta say you know yet

rule the Riyadh room. And what we are doing here which you can do a couple of days ahead. That red very salt cake so I have typed that I made here on that already slice it. Into about often flies have all the creamy I'm going to use all of it we need to do a lot of the feelings about the cup. Yes about eight cup of berries you know the raspberry and even you some frozen one here you have some blackberry boysenberry cherry pit with all beautiful. So again depending on what's available at the market you can really do whatever you want. Since we're not putting sugar here and putting straw arrest very preserved rather. Can put it there if you want.

You of course yeah. OK so we have to strengthen this. Old boy. I see enough pieces so to put it back in there after more. I'm going to go night don't don't. No that's exactly what you don't want to do. OK. Don't people do that with us but you know they do that. Each of the one of those small hole and that's that. So what you do is this. You bang it so that you see OK this is almost old seed. OK now I can finish it up here. I have more to strain I have another strain there and time. I mean normally you would want to wash this and start again but. That's the only time you're going to put standards. Right right right right at the end because now it's kind of plugged you know. Another thing that you can do you know you can take one of those Berry. Out of that see the

rather and put that in vinegar you know the raspberry type Yeah. Flavor your video for free. OK all right. So. I'm good. OK so we should have about four five of the berries so here. Remember off of it it's going to be used in the kick and off of it is going to be used to serve with the cake. Now he's. In there this is what the eight ten think to be sure that he's going to come out. I'm going to put that in the bottom to be sure that I have no problem with it later on. And he stopped John today. That. If you break it.

You push it back into it. Q You see I have a bum. To tell me nicely cause it do you. Have what I want right. OK. OK so now. This out of the way this. I want to. Cut. A. Slice about. So they have to be a badass because that. Will slice somebody like me. To put inside. And maybe. A little beat like this because. It's a certain tissue so we put that on the steam to lie right. Yes but not by much. OK I think this I think got to be a.

OK the other piece. Of this is the trimming from the outside so I want to put it inside. Well it's good that way it doesn't matter if you don't see it. OK now it's about to rain. Great. So give me the cognac there could be of corn yak or run ins to moisten the cake if you want. And then I start putting. A doobie of that in the bottom just like that you know. Now you want to label some stuff in there. You know at least get another one. OK now as I just asked. Who had again to bear our label. Yeah. When

are you going. To this is good be good. At least 24 hours to really saw through the cake you know. Well the whole thing you the block in the center a block of Bay Area they filmed that. It's just this. Little piece here. Is good. And this should just be a. Piece in my mouth. And losing my mind. OK. With that on top of a piece of plastic wrap here. You want to push it push it really thought get. Like this. You see starting. Starting going through it a little bit here but it should absorb into the sponge to form like one block that goes into the refrigerator. These go into the refrigerator for tomorrow night

in addition to that we're going to do a custard. Bring me the stuff for the custard. We want to do in addition to the berry sauce. So you have to argue here OK a little bit of vanilla. OK. I have to or you can call nationally when you do that custard. You work the sugar. And the egg yolk together. This is coming to a strong boil. And also Nancy really boiling. I go to Rye on top of it. To cook my guilt. That could be a deal. So I may have little pieces in it so I put. A bit of my gelatin in there now and sugar. In fact you know what we should have mixed the sugar and the gelatin together. It doesn't matter. We're going to strain that on a thing with Sundanese. Because what I want to do is to cook.

OK. Now the Jeannette Dean is going to start setting up. Now you see you do a little. Egg little piece of quick related egg you know. But this is could. That's going to. Put us but you're in there to cool that are for nice. So you just kind of. Yes working to be good it does to be tepid for me to put the cream in it. And I'm going to do a bit of whipped cream to put in there. So I have a cup of cream here. Do. You see the way with a crane You know it's not like white where you live. And I've played it back and forth into an image and. Thankful that type of mix you're going to go to. To start to get Gillette in this. You know I mean the whole day because I mean I put gelatin in it to hold a little bit. That's why I want to be a bit. Trickier than it would be normally tied into the gelatin

especially on a summer. Day. You know if you serve it outside. Put your finger in it and see that it's cool. It's cold or cool. So that should be pretty close to what I want. So you can take it out now if it's cool. Don't put it there. OK. Tyrant. Well yes but folding is less important less mystery with their own security. OK and that leads us to go in the refrigerator recovered. You don't really get hard. And now let's do the other this stuff to melt the Jordan. Yes you need at least to this when you do that by with. Oh yes. So you have chocolate milk did with milk here. So we're going to do. A show

called which is basically a type of nice took a lot moves you know. I have to beat egg white here. And what I'm going to do is to give you that a you to put in the chocolate. I'm separating my. That will stick in your chocolate I'd like to go a little with here a little whiskey. OK. Just. That's just a reading. And during that time just so that they can it is also true. OK and now you have made of it like that and to my. About by now holding pic you see measuring it. Was. Just. OK. It's nice I'm into. It. So you see my own egg

white in there you perfect. Now that. We have a cup of here you again brought all of that together. Now I'm calling it in. OK. Be nice and smooth now and of course he's going to get hot by the time we set it up. So you have to put that in the refrigerator on now uncovered a couple of hours into it said Ha. Line you cover it. We're going to break down all the ground in the south of France all of a France. And I have my two friends here and I'm really going to beat them hope to get on. The road are the first thing I did the thank you want to share cheers you right. Of course that's true for you.

Yeah. That's much better anyway. Good to be in one. OK we have to. I already have two points right. What would only one glass of wine there. I'm really the best one. Yeah I know it's a one one one. So we all know what I mean

when when I had one of you on one night. Yes. Another thing that we're going to do. You know a big. You know big banquet menu here at the group there are a veal with on the butter and that I can do ahead so I'm going to do the butter now because. We save me some time. So I have a gun I have I have bezel here. All from the garden you know in food summer I get crazy we have to go but I'm going to cut that costly. You can't put two stick of butter in there. I said you want to butter to be soft. That's some good stuff. Oh it's so good. We have that in there. You want to put some salt and pepper. And I'm going to be giving you a little bit of lemon juice just.

Through my finger. It's a lemon juice for flavor for learning for flavor morning. The great thing to do you know sometimes you do. OK. Great you know people will help themselves. I think all the urban Legard get excited when I go there is always a new one exciting one. There is nothing like cooking. Sometimes I don't know if. You like. I mean a lot to do with the type of prison you do. A lot to do with your own

taste. I don't give to my godfather ever. When you cook something I don't think I'm cooking fewer beef burgundy and you have time. You have beliefs to do and I usually drive you have them fry she's going to be fine. But when we talk about pressure to put on salad and all that. Think of it usually you think about both green and their herbs and that would be the Barfly that would be the shive that would be the target and that would be the shelf tested they could be something I mean go to the market like you have the old beautiful deal here. Like the psyche and you see they say I don't like anything I love and it's. Not. Good news. She will we this species be great. Yeah. You made a really neat point by saying things that you could actually pull off an eye things that you would usually have fresh. And things that are be too strong to pull off and eat. Would be herbs that you would use that you strive to struggle.

You know hard like you like you don't like eat a piece of rosemary. Ha that's relevant but that would get liver you know what I mean you've always had a huge garden in the country but in the city where this little mouse lives. I have this stuff out on the balcony. That's good so I have my Rosemary isn't quite this big but I have time and there's a regen over there some distortion. And I'm too nice to make a pretty fair you know the fact that. There is nothing like fresh air in the summer in the garden. Classic. You know finding out where you did wrong it's possibly. All right gun shy and I'm glad you didn't quiz me and the thing I was good friends busy with tomato another. OK voiding that large. Sure there are veal. I don't really take much out of it but I figure I would take out the bone.

From the shoulder here. All I want to put on top is sold. Going to get me a Trevor that pepper. A little bit of oil. This is a great thing to do for a big party I love to do that you know that cooked for hours on the BBQ. OK. You don't you see the end of that bone here that old Sure the bone. But you're just going to leave it in its own right. It will cut it at the at the table. People are going to help themself you know just getting it. So. I put some milk for you to boil I have a port of milk here. OK if you want to continue with your potato. All right I'm going to take that. To the glory All right. That beautiful childer of beer roasting here. On the barbecue that I did like 25 years ago and what I did in that BBQ I put it back. So I can feel that hope we need that Cold War of heat and use it. That what the

flea wee things hanging in front of it. We call cooking Effie said hanging on the string. Well then I can use it at the barbecue for 10 easy and then during the summer I have a lot of leftover tree there which was a belief and some of the rosemary from last year so I like to use this very often to flavor the meat. I keep it all in this year. I'm going to turn that over because he'd been cooking for. Quite a while now. I've already only that couple of thyme. And they know it's nice and crusty. I can insert this in the thickest part of the meat. And you can use that of course with a thermometer but with this year that will give me the temperature I put that next to my live here and I know it's about 150 degrees so it's practically cooked.

I can now leave that on the side. Move the ashes on the other side and leave it for an hour or slowly to rest before we serve it. Then put it inside into 170 degree oven. And let it rest up to an hour before you call it. It's going to be juicy and I would love to meet you guys on this. This is a classic dish that your grandmother would do so you just have milk and water in there. I have milk. OK that's it. OK that's very important that you do your potato you wash your potato what we did here but you don't wash them after. Good we need the starch from the potato into that here. OK this now you want to bring back to a boil. In addition to that you want to put a little bit of cream in there right. I have some cream in the back. How much cream. I have a quart of milk so you would like a good cup. You can do

as you want I know people who do. I got down to a few only with cream. My mother would do it mostly only with milk. How do you like milk a little bit of cream if you want. Help. Now you want to put some garlic in there. I mean bring the salt and paper so you want to see the paper there. Now whenever you use black pepper white pepper. Judy you know we want to use white paper in this because of the little black dots on that like black paper. And I'm cooking with you so black whatever it is. You know it goes but you know theoretically you bring it to a time at which the starch in the video will stick until it gets like the oily then you put it on I got on dish and then you put it into the oven that the classic way you're going to do it. So you know we would do corn in it I like it in that direction. I've shown you that already.

Yeah I don't know how to do that. Well you can cut it flat also like this. That's just winners there. But here is what we're going to do with that. Now if you put it on the barbecue we take pieces of paper like this. You know them for oil. Good way of doing it if you do it on the outside. So we give you the slave. And then put it in. So what you want to do Poppy are saying you know the little package that you serve your guest. You know this you can leave them a bit longer to cool off a bit more in there. What would happen to you that they get they get a bit softer inno. And that's what is going to happen here. Yes. You want to wrap up the air a little bit. You want to press it to have a little bit of a. Hat like this. Go ahead and put that directly on the BBQ. People can. Take a

package and help themselves. We're not going to put it right away on the grill because that's not going to take that long to compete with the veal. In the last 30 40 minutes before you start going you know that. Now what. Now let's work on the third of which is a beautiful Saturn and now this is a full moon and there are so many here which is there with sound when you put it in there you cook it and you lift it up. You know and that fit in there you can see that type of thing. But. You know you need all of this practically. And it's great. I have one I happen to have one home but a lot of people don't have it so kind of work out another way to cook it in case you don't have this I me. Or if your story is not begin hunting. But I hear. A lot to plan too. And that's a good idea to do it this way. I have carrots celery

green of leek time believe what kind of seasoning in there sold on paper. You want to cook your stock your vegetable stock and let it cool because you want the fish to start from that temperature and go yet. Oh yeah yeah. So. We put the fish in there to cook and I would bite it this way. You know what I'll do actually I'll put it upside down because the top doesn't take us long to cook. You know that doesn't take long to cook. OK but you know what before we do this. I have a piece of aluminum foil here and I got it. And. What do you want I want you to put it there in case he doesn't stock to the side you know just put it in. That said. Put it on the next. That's it. So and then to help me take it out in addition to this stew. I have those things. Just in case I get problems if I put them flat you know I can go grab them so I know I'll put a spoon in there and put that on top of the spoon

underneath the aluminum foil underneath your E.M. for you have to give me more water clothing. OK. You know another thing of water and then I have to put that to cook here some of the stuff. I bring the water to here the water should not boil anyway. I. Guess a lot of fish where that fish is kind of big and I would put a piece of tin that would get wet with the water and that it will go into a fish like this. A good 30 minute and then you let it cool in the stark division to really get the taste of the vegetable and all that slowly and it cool off in the stock and you start with cold stuck. Can I see I says maybe a little big to me as you know. Yeah and you see my sentiment is cool yeah. I thought it was going to break but you know I could go with us more than life and you would see

good right through it very tender. Yeah yeah definitely so. So I have the thing I'm going to go underneath snow right. Oh boy. This is definitely a two person job but to be a singing job you know I mean yeah. I feel I feel better meter here. OK now do you want me to remove this. That cedar skin I'm sorry doesn't matter I have to take the skin out. Ok ok I will clear the phone or whatever you at least on this side and then I would have to turn it on the other side. To clean the skin on the other side. OK during that time is to be true. I want you to do the leak here right. The one you do a leak the only part that you don't suit is really that part. And

then after. Getting maybe this from the outside Remember you keep that. Because you know it was stuck here this. And get light green in color or are you know. You keep it keep it like this. We. Open it. You know who was inside. You know and then we're going to do this you can keep for your stomach. You got to watch this insider to get all the sand out. Yeah. OK and one way of doing it which is nice is to bundle them like this. You know my honey that big so I do a bundle that size. OK so you want like a string but yeah leave that right there. The right way of doing this is that here tighten that to my hand here and there you go. One two maybe three and then I switch over. One two three here.

Oh and then you have extras so you can tie. See that and I'll let you do this. Burning water here when it's when you have it or you put it into the boiling water. OK. OK. Meanwhile I'm going to start cleaning up. So I take out. The scene here. The skin the skin of the bell is particularly tender. And. So. Remember that there we did not. Clean it up. When you mean you didn't scale it scale it because you don't really matter. Well yeah if you're going to take that. You see there is a skin here glued in just under the skin you see the black flesh here. You scrape that. Layer of fat. Really that you know in the knees it's easier of course if you're set on these really high school. But

frankly it is better to eat the salmon is not to call that fin. I would remove that feeling. If you truly cooked. I'm going to lift it up here. You want to let you know we're going to bring it this way and turn it. Or. Here. OK so that's clean enough here. I've got oil vinegar salt pepper you were going to put some lemon juice in your. You know I don't think so. OK. But this is it. I'm cleaning up my side. And what I want to do. Use paper towel kind of a sponge out. You know. You know these side. There tastes but thread in it. Then in her own right you make it OK that I put to much better. You know I think I think actually it's pretty good. OK

OK you know you are leaked like that you can get them into long straight leg days and they got it. Right on here too to season it. Yes you want to take some of it was going to take some of the water out. See the juice after they have been cooked. You want to check those you serve them. I don't think you want them to be tender. We could them the whole way. Because we're going to use them this way. He told people to. He leak out like them when they are really cooked. So you want me to just put this right on top. Yeah you sprinkle some of that on top of it. Movie Review knife so you go in between go on the side of the table because I will bring my sediment here. To finish it. OK. I have. Some salad here. To go and they should.

Give it a fresh. Clean look them. I could actually put some leak on it also. Yeah. And then all the juice and all the stock and everything it's not nice together. OK. Yeah. If you don't you'll be in a good year. I know I have like a little bit left but I didn't know. OK you want to put their top of it and I'm going to do a sauce out on this. So when we finish with whipped cream so I have melted butter here have two cup of bourbon. All the brown part of it is the oil. I have it you're here because looks should be enough. I did a bit of lemon juice you know right. From the lawn there so if you have to be only all the time the first part of the on there so actually what we call the subway you know it's not enough. Yeah. Now you want to give me a little bit of water. At least that was kind of we're just

trying to correct it if I feel that it's going too fast. Yeah I can put my finger which would be wrong but not that I move it up restore like the after and continue the immersion. When I did it next. Nobody into the thread of the whiskey. You can see the bottom of the Permian used to get that this isn't good enough. Did you want this when all of the Brontes you know I work in Paris and I was at the Black Saturday and I was sent to work at the two kids on the show you know. Wow. And the ship gave me. I'm going to ask you to help me with the water and you can actually if you don't want to go too fast there. All. Right. Go ahead. Oh stop one signal and call for it. OK again. So what happened. Let's get a bit more and when you put through it more and may we scale.

That's it. So the chef told me you have to do your own this you know the economy is going to get 45 a year old at forty five if you're looking about eight nine kind of but I weigh well and what I was really afraid that I was going to scramble to the yoke to I didn't do it on a big thing with a big wheeze just keep beating getting into it and not giving enough in of heat do it so the thing ended up being for me and for me and for me. Going above the rim of the thing with you we've got an equal systems. If you didn't have any. Go ahead now we can go beat faster. Boy yelled at me. Now when you do it with clarified butter as we are doing it here and you can see that it get monkey speak here. If I were doing it just need to plan something for which I do sometimes think that would you with the meal keep part of the burger. Which is milk you know then that would dilute it and make a bit thinner you know and I want to get into. Now you can put them into it.

OK OK. A dash of salt. Yeah and very often in the top of this I put a dozen of cayenne. But it's from some reason it really doesn't take much. OK. That's not on this list. Now you see the source moved in you threw it at the last moment if I were to put the whipped cream in it now it with a dash of sold it kind of crap so you put it that the last moment. When you threw it in a sauce boat there they were on their sort with a whipped cream on top and when the waitress you would kind of stirred together to let me show you at least one portion of this with a bit of the long list will. Have you cut one portion to the central born. That said this would be one portion. And from the center here see that. Now you see that suddenly. You see the inside of the Cybermen

and perfect is just just be able to get. So I would. Have went off and I'm going to be enough. But with a couple of really like that you know we have some settlement Kev yelled there be nice with it. OK. And with this. I want to serve it. Now I would say. You know are you going to or already sells you know how to put it right on top of it. I would put it just like that on top of it really and it would melt into it as you're eating it. And if you're outside and we mostly And so. And now. The moment of truth. What is that supposed to feel like. You

unbolt it. Right. You want to or will you scare me. So we don't get to open those things. Right. Last year are you going to. Well I'm going to do. Just you know. Remember that fortunately we all species of things you know home. She's no problem anyway. I don't think it would just in case. I think that's just a great idea. Can you do that with the security blanket. Yes. That's just part of it or that's cool. Yes. So here we want to put a little bit of that so if. You're going to turn this for me. OK. And actually you know I probably probably should put

a bead dripping on top you know maybe you know it all over but. And the rest of that. You know you should throw your sauce in there I mean you know we have to need beat of the cream so that I can put around can do real design and you put some on top just a little bit. That's ok right. You can do it with this. Yeah do that. It's messing it up that's what it's doing. But I like Strictly things. Yeah he can do it with oh yeah that's it. That's what you like and of course up with some of that sauce in there also. Right this year you know we have to source. And probably spring of means you're some cover up my mess with women. Exactly.

This is. Great and it's done. OK OK let's do the other deceased now you know we got up at the teats nice and said now. And. Whether you do it in this or that of a little bit of wood green hopeful that I can do great work. Is very simple to read too. And humor me give me a bigger one of the metal. OK all right. You degraded yours but I do this when. Yeah. I have a candy. You could use real rose petals. You know I think they're beautiful and I can't wait to do. So now that we're ready for this weekend's finish. We feel.

You know a big movie. Is just beautiful. I get this I got to. Follow you with the potatoes. That's Roselles been. A few hours. On the barbecue but after that it's been in the oven for a while just resting here. You know kitchen that you believe you have the natural juice. So it went from arresting. No indeed it was just resting. OK. Yeah. I like to put that out side and let people help themselves. You know you see you see of the bull in here and there you go right. That's OK. And we have that. That's right here. You give me a board for that. OK. And we have this

herb butter you know the herb butter goes with it. That the best. When I didn't see her. I do I go inside and do everything right with the little bit of that you know. Oh yes. Well I have these and I want I'm going to unwrap one. Yes. If this is the top of the shoulder and the top of the shoes are always very. Moist and very tender. You know I mean. This is the shoe the blade. One of the best rules in my opinion and what I like to do at home. I put that during the on the table. And let people get themselves so you can do it on the side if they wanted to be very moist and nice. But I probably would want to have a little bit of. The crust you know. OK. It was good. Right. You know you can serve that directly.

You can't give your packets directly with a thing but I think it would be a little better to get it out of the package Anthony a bit more elegant. Respiration are already there and. I'm just going to. Let it be you know that little bit I mean because you know you're merely a piece of coffee they're. Placed on that. You know what I do often I put a brush here and let people brush a piece of meat. And I mean I mean. Why is there a veal with butter and coal. Thank you. Certainly America has been very good to me after my bronze at the restaurant.

I was very very big place in Paris for the French president. To see America. I love New York and I stated that. I really I'm an American because my roots are in France. My mother brother and. Two fronts. In France great restaurant maybe even a restaurant. That I wouldn't have. One.

That's quite exciting for me. Expanded my. Palate to that extent. I think. That's really good for. Indian or America. So with the Fourth of July all Bastille Day a priest asked our Easter or Hollywood guy or any of those holy day in the family we have a very diverse finally. We do celebrate that great deal my shoulder my shoulder. Sorry I was having good food good wine.

I'm in your own home for about a home for you. Nothing better in life. Larry. Load load. Oh. I am now a pure Connecticut junkie with that specific genetic code droll Yankee drawl so I know that people can recognize wherever I go in the contrary that guy from Connecticut. But I wanted to show you the invitations I did I don't even think you ever saw them. No it's just to be sorry. It's just a folded literally a folded piece of paper it's kind of clear almost like a parchment paper and then I snagged the menu.

And this one obviously I didn't send but I messed around on the computer with a couple of different fonts and just did something very very simple. I know I thieved your artwork that's why I figured I should finally show them to you and you can do it you know I ended up choosing the blue one because I like blue flute beautiful but I just got really pretty and and oh yeah I pulled up the winds. So we have a shelf on which I really really happen to like this really nice and of course a group called Chardonnay. And we have enough good it's going to be really good. Yeah the sentiment and it can be big enough it can even go through. Yeah and it can even hold true. It should be fine with people want to have a fair amount of that in the cellar and it's nice. So let's do it. You know we have the Fourth of July and we have everything that's

great. You know if. You want to fuss around with. None of these decorations are expensive and time great. Anyone can cook but you need to really plan even for a smaller dinner to get all

of the food onto the plate at the same time. Well everyone we called moved in. And now we're going to have the big Sure there are the barbecue really moist and there are butter spread on it and I've got a potato with garlic cream and some that I'm going to give you a little bit of wine and you can actually be at my house and you know have an empty set myself. Well you know.

Really really good and I. Are both. You can make all the recipes from this series in your own home by calling 1 800 4 4 1 3000 to order Jacques but Pan celebrates its $40 plus shipping with 200 recipes and hundreds of how to photographs. Josh shares his secrets for creating memorable meals for holidays and special occasions. This hardcover volume features foolproof instructions helpful tips and special chapters on technique. Call 1 800 4 4 1 3000.

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