HELLO, I'M JULIA CHILD.

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

COOKING WITH US TODAY IS JEAN-GEORGES VONGERICHTEN CHEF AND OWNER OF RESTAURANT VONG AND JO JO.

JEAN-GEORGES IS GONNA SHOW US HOW TO USE A FRENCH CUT OF BEEF WITH THAI INGREDIENTS.

THAT SHOULD BE FUN.

YEAH, IT'S A NICE COMBINATION.

WE'RE GONNA USE A STRIP LOIN.

THAT'S VERY LEAN, ISN'T IT?

YEAH, IT'S NICE AND LEAN.

AND YOU'VE TRIMMED IT.

WE'RE TRIMMING A LOT OF THE FAT AWAY.

YEAH, JUST ABOUT ALL OF IT.

WE'RE GONNA CUT TWO SEVEN OUNCE STEAKS.

UM HUM, THEY LOOK NICE AND TENDER.

HOW THICK WOULD THAT BE?

ABOUT THREE QUARTERS OF AN INCH OR SO?

THREE QUARTERS OF AN INCH.

YEAH, THAT LOOKS LOVELY.

BETWEEN SIX TO EIGHT OUNCES WOULD BE A NICE PORTION I THINK.

UM, HUM.

WE HAVE TWO STEAKS WE'RE GONNA LEAVE IT ON THE SIDE.

MARINATE THEM WITH A LITTLE SPICY MARINADE.

WE'RE GONNA TENDERIZE THE MEAT OVERNIGHT.

SO WE'RE USING A LIME LEAF WHICH HAS A GREAT FRAGRANCE.

THAT HAS A WONDERFUL FRAGRANCE.

YES IT'S GREAT, I THINK.

NOW ALL OF THESE THINGS YOU CAN BUY AT A KOREAN OR ORIENTAL MARKET.

KOREAN, ASIAN MARKETS OR... YEAH.

EVEN IN CHINATOWN.

JUST LOOK ONE UP.

IT'S FUN TO GO THROUGH THEM.

THAT'S RIGHT.

THERE'S ALWAYS SO MANY DIFFERENT SPICES.

I'M GONNA USE AS WELL A LEMON GRASS STALK WHICH HAS A... THAT'S VERY MUCH USED.

IT HAS A VERY NICE FRAGRANCE, TOO.

THAT HAS A LOVELY... VERY CITRUSY.

SO WE'RE GONNA TAKE A LITTLE BIT OF THE STEM AWAY ON THE DRY PART.

THIS PART TOO, WHICH HAS NOT MUCH FLAVOR.

CHOP THE LEMON GRASS IN SLICES.

I LIKE THAT LITTLE PURPLE... LITTLE CENTER RINGS LIKE AN ONION ALMOST.

THEY USE THAT A GREAT DEAL, DON'T THEY?

OH YES, IN THAILAND ALL OVER SOUTH EAST ASIA FOOD, I THINK.

WE'RE GONNA CHOP THE LIME LEAF A LITTLE BIT.

WE'RE GONNA PUT THAT IN A FOOD PROCESSOR.

SO WE'RE GONNA ADD ALL THOSE INGREDIENTS.

AND WE'RE GONNA USE TWO SMALL SHALLOTS A GARLIC CLOVE... AND THAT'S A NICE BIG ONE.

THEN WE'RE GONNA USE A TEASPOON OF SUGAR.

UM HMM.

WE'RE GONNA ADD A LITTLE BIT OF RED CURRY PASTE.

WHICH IS A PASTE MADE FROM CHILES FROM DIFFERENT CURRIES.

IT'S QUITE SPICY.

HMM, THAT'S NICE.

I'LL ADD A SPOON OF THIS.

AND WE'RE GONNA ADD SOME DRY SPICE, HOT A TABLESPOON OF HOT CURRY.

HMM, THAT HAS A WONDERFUL FRAGRANCE.

I'M GONNA ADD ANOTHER SPOON OF THE TURMERIC THAT GIVES COLOR, DOESN'T IT?

IT DOES GIVE COLOR TO THE... INSTEAD OF SAFFRON.

I'M GONNA ADD HALF OF A CHILE.

WHAT CHILE IS THIS ONE?

THEY'RE CALLED "FINGER CHILES".

THE SIZE OF A FINGER.

WE'RE GONNA USE HALF OF A CHILE.

AND THEN WE'RE GONNA USE A LITTLE BIT OF COCONUT MILK.

AH.

I UNDERSTAND YOU CAN BUY THAT IN A CAN?

YEAH, WE USE A CANNED ONE WHEN WE... THAT YOU COULD GET AT ANY ONE OF THOSE STORES.

YEAH, SO EVEN SUPERMARKET CARRIES COCONUT MILK.

SO WE'RE GONNA PUT ABOUT AN OUNCE BECAUSE YOU NEED TO ADD SOME LIQUID.

ABOUT TWO TABLESPOONS, YEAP.

AND THEN I'M GOING TO PROCESS THAT TO A FINE PASTE.

WE TRY TO DO IT QUITE SMALL TO REALLY EXTRACT ALL THE... A REAL PUREE.

SO WE'RE GONNA TAKE THE MARINADE IN A BOWL.

IT'S A LITTLE SPICY TOO.

AND WHAT WE'RE GONNA DO NOW WE'RE GONNA RUB THE MARINADE INTO THE STEAK ON BOTH SIDES.

AND WE'RE GONNA COVER IT AND REFRIGERATE IT TIL THE NEXT MORNING.

OR AT LEAST SIX HOURS TO RELEASE.

AT LEAST SIX HOURS.

AND HERE WE HAVE OUR STEAK.

WE MARINATED IT LAST NIGHT.

ONE ALREADY TO GO.

SO THEY'RE READY TO BE GRILLED.

WE'RE GONNA SERVE THEM WITH SOME RICE NOODLES WHICH I HAVE HERE.

THEY'RE LIKE DRY, RICE NOODLES... MADE OUT OF RICE FLOUR?

RICE FLOUR.

YEAH.

THEY LOOK LIKE FETTUCCINE, BUT THEY'RE NOODLES.

YES, THEY DO.

IT HAS NO EGGS IN IT, ONLY RICE FLOUR AND WATER.

UM HUM.

AND WHAT YOU HAVE TO DO YOU HAVE TO SOAK THEM IN WATER.

HOT WATER.

WARM WATER FOR TWO HOURS.

BECAUSE IF YOU PLUNGE THEM DRY INTO THE WATER THEY'LL NEVER COOK.

SO THEY HAVE TO ABSORB SOME WATER AGAIN.

YEAP.

BECAUSE RICE FLOUR IS SO STARCHY.

AND THEN WE'RE GONNA KEEP THEM COOKING IN WATER.

WE'RE GONNA SERVE THEM WITH A COUPLE OF THE SNOW PEAS.

AND I'LL SERVE THEM WITH SOME JAPANESE MUSHROOMS WHAT ARE CALLED IGIMEJI.

THEY GROW LIKE IN A LITTLE GRAPE.

OH I'VE SEEN THOSE GROWING.

...DIFFERENT SOUPS AND THAT.

THEY'RE FASCINATING.

THEY HAVE A WONDERFUL FLAVOR.

SO WE USE THOSE AND THE SNOW PEAS.

AND WE GET, WE DO A LITTLE JUS HERE WITH IT WHICH IS LIKE A ROAST JUICE.

THIS IS MADE OF CHICKEN WINGS THAT ARE CUT UP IN LIKE, INCH PIECES.

AND THEY'RE ROASTED IN THE OVEN UNTIL THEY'RE NICE GOLDEN BROWN.

WE ADD A LITTLE BIT OF GARLIC, ONION SLICED LEMON GRASS, SOME NICE FLAVOR.

AFTER IT IS NICELY ROAST... I'D LIKE A LITTLE TASTE.

IT'S COVERED WITH WATER AND SIMMER IT FOR 30 MINUTES.

WHAT YOU GET IS LIKE A REALLY NICE ROAST JUICE.

THAT'S NICE.

I LEARNED THAT FROM MOTHER.

BECAUSE SHE DIDN'T DO ANY STOCK AT HOME SO SHE ROAST THE CHICKEN.

TEN MINUTES BEFORE IT'S READY SHE THROW A GLASS OF WATER IN THE PAN.

I THINK WE HAVE THE BEST JUICE IN THE WORLD BECAUSE IT HAS A... AN ESSENCE OF CHICKEN.

YEAH, AND IT HAS A NICE ROAST JUICE FLAVOR TO IT.

AH HUM.

NICE TASTE.

YEAH IT HAS A WONDERFUL TASTE.

SO WE'RE GONNA ADD A LITTLE... WE'RE GONNA PUT A FIRE UNDERNEATH JUST TO SIMMER A LITTLE BIT.

WE CAN ADD LIKE A TABLESPOON OF GREEN PEPPERCORNS TO ADD A LITTLE SPICE IN IT.

GREEN PEPPERCORNS,THEY WERE TERRIBLY TRENDY A NUMBER OF YEARS AGO AND I HAVEN'T SEEN ANY SINCE.

THAT'S RIGHT.

IN THE 70s THEY WERE REALLY POPULAR.

YES THEY WERE.

BUT I THINK THEY HAVE A NICE... A VERY NICE FLAVOR.

THAT WAS VERY NICE PEPPER.

AND WE CAN ADD A TABLESPOON OF SOY SAUCE TO SEASON OUR JUICE.

ADD A LITTLE A NICE LITTLE CARAMELIZED FLAVOR TO IT.

WE'RE JUST GOING TO SIMMER THAT.

YOU SEE THE COLOR CHANGE NOW.

IT HAS A NICE FLAVOR.

THE NEXT PART, WE'RE GONNA GRILL THE STEAK.

OKAY.

SO WE GO ON TO A NICE SKILLET.

AND WE'RE GONNA... YOU COULD DO IT OUTDOORS ON THE BARBEQUE WHICH GIVES A NICE FLAVOR TOO.

I NEED A LITTLE DROP OF OIL ON BOTH SIDES AND WE'RE GONNA START THE GRILLING.

(sizzling) THERE WE GO.

WE PUT BOTH PIECES OF MEAT ON TOP OF THE SKILLET.

IS THAT VERY HOT, IT'S SUPPOSED TO BE HOT?

YEAH, IT'S VERY HOT.

YEAP.

IT HAS TO BE VERY HOT SO LIKE I TOLD YOU BEFORE ABOUT IT WE CAN GRILL IT OUTDOORS ON A BARBEQUE OR ON A SKILLET.

IT'S WONDERFUL TO DO IT INDOORS.

AND WE'RE GONNA COOK IT ABOUT PROBABLY A MINUTE AND A HALF ON EACH SIDE WE HAVE IT MEDIUM-RARE TO THE RIGHT DONENESS.

SO WE'RE GONNA TURN IT ON THE OTHER SIDE TO MARK IT NICELY.

WE'RE GONNA HAVE A LITTLE CRISSCROSS.

THAT'S CORRECT.

YEAP.

COOK IT ANOTHER 30 SECONDS ON THIS SIDE.

THEN I'M GONNA TURN IT OVER.

I'LL TURN IT ON THE OTHER SIDE NOW.

COOK THEM ANOTHER MINUTE ON THE OTHER SIDE.

THEY'RE NOT VERY LONG, ABOUT A... NOT VERY LONG.

THAT SKILLET IS VERY, VERY HOT.

SO THEY'RE DONE NOW.

WE'RE GONNA REMOVE IT WE LET IT REST FOR A COUPLE MINUTES THE TIME THAT WE SAUTE THE MUSHROOMS.

WE'RE GONNA POUR A LITTLE OIL IN A PAN TO SAUTE THE MUSHROOM.

WE USE ABOUT ONE HANDFUL PER SERVING.

LIKE THIS.

AND I'M GONNA ADD A LITTLE BIT OF SALT TO EXTRACT THE WATER FROM THE MUSHROOMS.

SO WE'RE GONNA GO TO THE CHIVE BUDS WHICH ARE ONE OF THE MAIN INGREDIENT OF THE DISH.

CHIVE BUDS.

YEAP.

SO WE'RE GONNA USE A LITTLE PART OF IT.

WE CUT THEM IN TWO INCH BATONETS.

LEAVE THE BUDS ON.

THAT'S RIGHT.

WE'RE GONNA SAUTE THEM VERY QUICKLY IN WATER BUT STEAMING IN A WAY.

A SAUTE STEAM?

YEAP, THAT'S RIGHT.

ADD A LITTLE SALT AS WELL.

THEY'RE ALREADY EXUDING JUICES.

AND TO THE MUSHROOMS I'M GONNA ADD A LITTLE HANDFUL OF SNOW PEAS.

THAT'S THE ONLY WAY TO COOK SNOW PEAS ISN'T IT, THEY'RE SO FRESH?

YEAP.

YEAH, I THINK TO REALLY SAUTE THEM VERY QUICKLY.

NOW WE'RE GOING TO GO TO THE NOODLE POT WHICH ARE SOAKED FOR AROUND A COUPLE HOURS HERE.

AND WE'RE GONNA USE A NICE HANDFUL PER SERVING.

SO WE'RE GONNA DIP THEM IN THE HOT WATER VERY QUICKLY, THAT'S FOR TEN SECONDS.

THAT'S ALL, JUST TO SOFTEN THEM.

THAT'S AMAZING, ISN'T IT.

THEY MELT, THEY GET VERY SOFT.

YEAP.

THERE WE GO.

I'M NOW GOING TO PREPARE OUR SERVING ON THE PLATE.

SO THE FIRST THINGS THAT GO ON THE BOTTOM OF THE PLATE ARE THE NOODLES.

AS YOU CAN SEE, THEY GOT VERY SOFT.

UM HUM.

ALMOST TRANSLUCENT.

WE DON'T DRY THEM TOO MUCH BECAUSE I TRY TO KEEP A LITTLE MOISTURE IN THERE.

HERE WE GO.

I'M GONNA USE MY STEAK.

THOSE ARE REALLY JUST ABOUT DONE.

OKAY, WE'RE GOING TO SLICE THE STEAK.

VERY THIN SLICES.

YOU SEE THE STEAK IS A NICE MEDIUM-RARE.

THAT'S BEAUTIFUL, IT'S JUST THE WAY IT SHOULD BE.

I'M GOING TO PLACE IT ON THE NOODLES THIS WAY.

THERE WE GO.

AND THE NEXT STEP IS THE VEGETABLES THAT WE'RE GONNA ADD ON TOP OF THE... TRY TO MAKE IT PRETTY.

VERY PRETTY, ISN'T IT?

THERE WE GO.

AND THEN WE'RE GONNA FINISH IT WITH A LITTLE JUS FIRST, WHICH IS OUR... AND THAT'S WHAT THAT WAS FOR?

YEAH, AND OUR CHICKEN JUS WITH THE PEPPERCORNS.

UM HUM, LITTLE... THE PEPPERCORNS REALLY GIVE IT A NICE BITE TO THE DISH.

THIS IS CERTAINLY FAT- FREE COOKING, ISN'T IT?

IT IS, IN A WAY.

AND THEN WE FINISH IT WITH OUR CHIVE BUDS.

SO I LIKE TO ARRANGE IT ALL OVER THE PLACE.

THAT'S VERY PRETTY.

THERE WE GO.

THAT'S LOVELY.

AND THIS IS THE LAST TOUCH OF THIS BEEF DISH.

TABLESPOON OF CHILE PASTE TO SPICE UP THE DISH.

THAT'S VERY, VERY STRONG?

IT'S VERY STRONG, INDEED.

BUT WE SERVE IT ON THE SIDE, SO... IT'S VERY PRETTY ON THE DISH, YEAH.

WAKE UP THE FLAVOR OF THE DISH.

THAT'S A BEAUTIFUL DISH.

THANK YOU VERY MUCH.

THANK YOU, JULIA.

CHEF JEAN-GEORGES IS GONNA SHOW US HOW TO MAKE SPRING ROLLS FILLED WITH CRAB AND THAILAND SPICES.

Julia: START WITH ONE POUND BEST QUALITY FRESH, LOOSE CRAB MEAT.

ADD ONE TABLESPOON OF MAYONNAISE AND ONE TABLESPOON OF DISSOLVED TAMARIND PASTE.

THE PASTE COMES IN A BLOCK LIKE THIS.

YOU SIMPLY DISSOLVE IT IN HOT WATER.

ADD ONE BIRD CHILE THINLY SLICED.

JUST ONE, BECAUSE THESE ARE VERY HOT.

AND TWO PINCHES OF SALT.

COMBINE ALL THE INGREDIENTS.

NEXT, SEPARATE SPRING ROLL DOUGH INTO SHEETS.

THESE SHEETS COME IN PACKAGES AND CAN BE FOUND IN ANY ASIAN MARKET AND NOW IN MANY SUPERMARKETS.

LOOK FOR THE THINNEST POSSIBLE SHEETS-- THEY'RE USUALLY CALLED "DUMPLING DOUGH".

LAY EACH SHEET ON YOUR WORK SURFACE AND PLACE ABOUT TWO TABLESPOONS OF THE CRAB MIXTURE INTO THE CENTER OF EACH FORMING THE CRAB INTO THE ROLL SHAPE.

FOLD THE TWO SIDES OF THE DOUGH INWARDS SO, WHEN THE SIDE POINTS JUST TOUCH.

BRUSH EGG YOLK LIBERALLY FROM THE JOINED POINTS UP TO THE TOP POINT.

THIS SEALS THE ROLL AND GIVES IT ITS CRUNCHINESS AND ALSO GIVES IT ITS NAME.

GENTLY PRESS THE DOUGH SNUGGLY AGAINST THE CRAB TO SEAL AND FOLD THE BOTTOM POINT UP AND OVER THE CRAB AND SMOOTH IT DOWN.

ROLL IT FROM THE BOTTOM UP TO THE TOP POINT.

CRAB ROLLS ARE BEST SERVED IMMEDIATELY AFTER COOKING.

SO NOW TAKE A MINUTE TO MAKE THE TANGY THAI DIPPING SAUCE.

THIS IS MADE BY BLENDING ONE FOURTH CUP OF RICE VINEGAR ONE TEASPOON OF SOY SAUCE ONE GARLIC CLOVE ONE THIRD CUP OF TAMARIND PASTE TWO TABLESPOONS OF SUGAR ONE THAI BIRD CHILE AND ONE HALF CUP CANOLA OIL.

FRY THE SPRING ROLL IN HOT CANOLA OR VEGETABLE OIL FOR 45 OR 50 SECONDS.

REMOVE FROM OIL AND LET DRAIN ON A PAPER TOWEL.

ARRANGE LEAVES OF BUTTER LETTUCE ON THE SERVING PLATE AND PLACE ONE SPRING ROLL ON EACH LEAF.

TOP EACH ROLL WITH A MINT LEAF AND A CILANTRO SPRIG.

EAT THEM BY ROLLING LETTUCE AND HERBS AROUND THE SPRING ROLL AND DIPPING INTO THE SAUCE.

I THINK THAT'S DELICIOUS.

IT'S VERY FRESH.

I LOVE THE CRISPNESS AND THE MOISTNESS.

YEAH, THE CONTRAST... WELL THANK YOU VERY MUCH.

THANK YOU, JULIA.

CHEF JEAN-GEORGES IS NOW GOING TO DO US A WONDERFUL DESSERT WITH FRESH FRUIT, ICE CREAM PEPPERCORNS, AND CANDIED ROSE PETALS.

THAT SOUNDS LIKE FUN.

YES, I KNOW.

HERE WE HAVE A VERY SIMPLE SYRUP.

HALF A CUP OF WATER THREE TABLESPOONS OF SUGAR THAT WE'VE BROUGHT TO A BOIL.

UM HUM.

WE'RE GONNA ADD A LITTLE BRANCH OF THYME.

THAT'S INTERESTING PUTTING THYME IN A DESSERT.

YOU DON'T HEAR OF THAT VERY OFTEN.

YES, THAT'S... USING HERBS ON DESSERT, I THINK IT'S NICE.

THEN ADD A SPOON AND A HALF OF KIRSCHWASSER.

KIRSCH, AH HUM.

THAT'S RIGHT.

WE'RE GONNA LET IT SIT OVERNIGHT.

HERE IS MY INFUSION FROM YESTERDAY.

IT GIVES A NICE SYRUP AND NICE FRAGRANCE OF... HMMM.

THAT'S VERY SUBTLE.

HERBAL.

WE NOW POUR THE SYRUP INTO ANOTHER BOWL REMOVING THE THYME.

AND NOW I'LL TAKE CARE OF CUTTING SOME FRUIT.

I'M USING SOME EXOTIC FRUIT.

WE'RE GONNA USE LIKE A QUARTER PINEAPPLE.

DEPENDING ON THE AMOUNT.

THAT LOOKS NICE AND RIPE.

YEAH IT'S A NICE ONE.

AND THEN WE'RE GOING TO USE A BANANA RIGHT HERE.

WE'RE GONNA USE A COUPLE KIWIS AND A PRUNE, SOME REAL DRIED PRUNE.

DRIED PRUNE.

JUST TO ADD SOME SWEETNESS INTO THE DISH.

SO WE'RE GONNA REMOVE A LITTLE BIT OF THE CORE FROM THE PINEAPPLE.

WE JUST CUT SOME SLICES.

THAT LOOKS LIKE A NICE RIPE ONE, ISN'T IT?

IT HAS TO BE RIPE FRUIT IN THESE THINGS.

ABSOLUTELY, THERE'S NO BAD FRUITS.

THEY'RE JUST UNRIPE FRUITS.

EXACTLY.

I'LL PUT THE PINEAPPLE INTO THE SYRUP.

SO I LIKE TO CUT THEM IN... ON A SLANT, YES.

ON AN ANGLE.

THAT'S ABOUT THREE EIGHTHS INCH WIDE WOULD YOU SAY?

YEAH, I WOULD SAY THAT.

IF YOU WANT EXACT MEASUREMENTS.

WELL THE FRUIT DEPENDS ON WHAT YOU FIND IN THE MARKET WHAT'S THE MOST RIPE.

YOU WANT A MIXTURE.

AND THEN I'LL PEEL A COUPLE KIWIS.

THOSE LOOK RIPE.

YEAH, THEY'RE VERY NICE.

NOW THAT IS RIPE.

THEY'RE NOT VERY GOOD WHEN THEY'RE NOT RIPE.

NO.

THEY DON'T HAVE TIME TO DEVELOP THEIR FLAVOR.

THEY'RE A LITTLE BITTER, I THINK.

YEAH.

I LIKE TO CUT THEM IN SLICES I LIKE TO CUT THEM IN LITTLE QUARTERS.

OH, THAT'S NICE.

TO BE DIFFERENT TO HAVE DIFFERENT SHAPE IN MY FRUIT SALAD.

I THINK FRUIT DESSERTS ARE SOME OF OUR NICEST.

ESPECIALLY WITH A MEAL.

IT'S ALWAYS NICE TO FINISH WITH FRUITS.

YEAH.

AND THE LAST STEP, WE'RE GONNA ADD SOME PASSION FRUIT.

WHICH I HAVE PASSION FRUIT PUREE WHICH YOU CAN BUY FROZEN OR YOU CAN BUY FRESH.

OH, WAS THIS A FRESH ONE?

THIS IS THE FRESH ONE AND THEY HAVE SEEDS WITH IT.

AND YOU COULD LEAVE IT IN THERE.

IT GIVES IT A NICE CRUNCHINESS.

I'M GONNA ADD THREE TABLESPOONS.

THEY'RE A LITTLE BIT SOUR BUT I THINK THEY'RE WONDERFUL WITH THE... WHEN YOU MIX THEM WITH A SWEET BANANA OR A SWEET PINEAPPLE.

AND A TABLESPOON OR TWO OF THE PRUNE.

OH, THOSE ARE THOSE PITTED... DRIED PRUNES.

PITTED PRUNES, THEY'RE NICE.

THAT'S RIGHT.

NOW WE'RE GONNA JUST MIX IT TOGETHER BECAUSE ALL THESE FLAVORS HAVE TO INFUSE TOGETHER.

MACERATE.

AND IT'S NICE HAVING THAT TASTE OF THE KIRSCHWASSER.

YES, IT'S... A LITTLE SOPHISTICATION.

I THINK THIS IS ACTUALLY AN OLD FRENCH DISH.

THE SLICED PINEAPPLE WITH KIRSCH IS TRADITIONAL.

SO WE'RE GOING TO MACERATE THAT FOR A COUPLE MINUTES AND WE'RE GOING TURN TO THOSE ROSE PETALS.

YOU HAVE A BEAUTIFUL BOUQUET OF ROSES HERE.

THOSE ARE LOVELY.

AND THEY'RE VERY EASY TO DO.

HERE WE HAVE THE CRYSTALLIZED ONES.

UM HUM.

WE'RE GONNA TAKE A FEW PETALS...UM HUM.

IF YOU HELP ME TO PICK SOME PETALS.

SHALL I PICK YOU SOME BEAUTIFUL ONES?

GET THE LARGE ONES BECAUSE WHEN THEY DRY, THEY REDUCE A LITTLE BIT.

SO, THAT'S WHY WE WANT THE LARGE PETALS.

IT'S VERY SIMPLE.

IT'S ROSE PETALS, EGG WHITES AND SOME CRYSTALLIZED SUGAR.

SO WE JUST BEAT UP THE EGG WHITES JUST TO BREAK THE EGG.

YOU CAN DO THE SAME THING WITH THE MINT.

I HAVE A COUPLE MINT LEAVES HERE.

OH, GOOD.

THAT WE CAN CRYSTALLIZE AS WELL.

OH, GOOD.

HOW MANY LEAVES DO YOU WANT?

THAT'S ENOUGH.

AND THEY DRY OVERNIGHT.

THAT'S THE WONDERFUL THING.

AH HAH.

SO YOU JUST DIP THEM IN EGG WHITES AND THEN COVER THEM WITH SUGAR ON BOTH SIDES.

I DIDN'T KNOW IT WAS AS EASY AS THAT.

THAT SURELY IS.

IT'S VERY SIMPLE.

AND THEY'RE SO PRETTY.

AND THEY HAVE A NICE FLAVOR.

THEY HAVE A NICE FLORAL TASTE.

I'M GONNA DO A COUPLE OF THE MINT LEAVES.

SAME THING.

JUST BRUSH THE EXCESS OF EGG WHITES OFF.

THEN THEY JUST SIMPLY SIT OUT OVERNIGHT.

YEAH, YOU KEEP THEM IN A NICE ROOM TEMPERATURE BUT DRY AREA TO DRY OUT.

WELL, THAT'S ALL THERE IS TO THAT.

THAT'S ALL THERE IS.

BY THE WAY JULIA, I LIKE TO REMIND PEOPLE IF THEY'RE COOKING WITH ANY FLOWERS TO MAKE SURE THEY'RE NOT SPRAYED.

SO WE'RE READY NOW TO PLATE THE DESSERTS.

GOOD.

I'M GONNA GET THAT ICE CREAM.

I'LL GET THE ROSE PETALS.

I THINK THE INTERESTING PART OF THAT DISH IS REALLY THAT ICE CREAM WHICH IS A VANILLA BASE.

ORIGINALLY, WE INFUSED IT WITH THE PEPPER.

HERE I'LL SHOW YOU ANOTHER VERSION WITH PLAIN VANILLA ICE CREAM.

WE'RE GONNA ADD SOME WHITE PEPPER ON TOP.

NOT TOO MUCH.

JUST ENOUGH TO TICKLE YOUR TONGUE OR YOUR THROAT WHEN YOU EAT IT.

UM HUM.

HERE WE GO.

IT SMELLS PEPPERY.

NOW WE GONNA PLATE OUR FRUIT, RIGHT HERE.

YOU CAN SEE ALL THE SEEDS ON THE... FROM THE COLOR OF THE... THAT HAS A LOVELY, FRESH SMELL TOO.

THERE WE GO.

AND I JUST SCOOP THE ICE CREAM.

IS THAT A HOT SPOON THERE?

YES.

OH, NICE.

AND THEN WE'LL JUST ADD THE CRYSTALLIZED PETALS ON TOP WHICH WILL ADD A WONDERFUL CRUNCH TO THE DISH.

THAT'S CHARMING, THAT'S JUST LOVELY.

AND VERY SIMPLE, BUT ELEGANT.

THE FLAVOR'S GONNA BE A TREAT REALLY BOUNCING ON YOUR PALETTE.

THAT'S BEAUTIFUL.

Julia: YOU'VE DONE EXACTLY WHAT WE WANTED IN THIS SERIES IS TO HAVE GOOD TEACHERS WHO ARE PROFESSIONAL CHEFS TEACHING IN A HOME ENVIRONMENT FOR SERIOUS HOME COOKS.

AND THIS IS JUST WHAT WE WANTED.

AND I THINK YOU'VE DONE A BEAUTIFUL JOB.

THANK YOU, JULIA.

IT'S VERY NICE TO BE HERE, AND I FEEL AT HOME.

WELL, THAT'S GOOD!

IT'S WONDERFUL.

BON APPETIT.