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.

TODAY OUR GUEST CHEF IS CHARLIE TROTTER.

HE COMES TO CAMBRIDGE FROM HIS NAMESAKE RESTAURANT IN CHICAGO.

WE'RE GOING TO HAVE A VERY EXCITING MAIN COURSE USING SCALLOPS IN THE SHELL.

MOST PEOPLE HAVE NEVER SEEN THAT HAVE THEY?

IT'S NOT SO EASY TO COME BY.

OH NO, THEY HAVE TO BE VERY, VERY FRESH.

YES, THESE ARE DIVERS' SCALLOPS SERVED WITH CURRIED CARROT SAUCE OR ACTUALLY, IT'S MORE LIKE A VERY DELICATE BROTH.

THE FIRST THING WE DO THOUGH... YEAH.

IS WE TAKE CARROT JUICE YOU CAN JUICE YOURSELF WITH A JUICER AT HOME OR... YOU CAN BUY IT NOW CAN'T YOU?

BUY CARROT JUICE IN HEALTH FOOD STORES OR EVEN IN A LOT OF SUPERMARKETS.

SO WE'RE BRINGING THE CARROT JUICE UP TO A BOIL.

AND AS YOU CAN SEE WE'RE GOING TO SEPARATE THE SOLID.

THE RESULT IS PURE BEAUTIFUL CARROT BROTH ALMOST, REALLY THE WATER OF THE CARROT IS LEFT.

WE'RE GETTING RID OF THE SOLIDS NOW.

AND YOU'RE GOING TO FIND THAT THE RESULTING CARROT BROTH... OR CARROT WATER IS EVEN SWEETER.

WHAT WE WANT TO DO NOW IS POUR THIS THROUGH SOME CHEESECLOTH INTO ANOTHER CONTAINER HERE.

THAT'S WELL-WASHED, WET CHEESECLOTH.

AND AS YOU CAN SEE, IT'S CLEAR.

OH YES, THAT IS, IT'S A REAL BROTH.

A COUPLE MINUTES AGO, WE HAD CARROT JUICE AND NOW WE HAVE REALLY THE VERY ESSENCE OF CARROT.

AND THIS IS REALLY THE FIRST STEP FOR THE CARROT BROTH.

BUT NOW THAT WE'VE DONE THIS WE'LL SET THIS ASIDE.

AND WE'LL CONTINUE WITH THE CURRIED PORTION OF THE BROTH.

BUT FIRST I'VE GOT TO SHOW YOU THESE SCALLOPS BECAUSE THEY'RE I CAN'T WAIT SO SPECIAL.TO SEE THEM.

NOW YOU CAN SEE THAT SOME OF THEM ARE OPENING THEY'RE STILL ALIVE, OF COURSE.

THE MINUTE I GRAB ONE OF THESE, IT WILL CLAMP SHUT.

BUT I'M GOING TO TRY TO GET THIS ONE.

YOU CAN SEE THE BEAUTIFUL PINK ROE AND HE'S A BIG ONE.

OH YES.

YOU SEE THAT?

YES.

YOU COULD ACTUALLY USE THAT ROE FOR A SAUCE.

YOU COULD BLEND IT RIGHT INTO A BROTH AND THEN WHISK A LITTLE BIT OF BUTTER IN AND SPOON IT RIGHT ON THE SCALLOP, IT'S FANTASTIC.

IN EUROPE, THEY ALWAYS SELL THE ROE WITH THE SCALLOP.

YOU KNOW, WE DON'T SEE THAT AS MUCH HERE... I THINK THIS IS -- THE FISHERMEN ARE TOO FAR AWAY.

BUT THESE ARE CAUGHT BY DIVERS... THAT'S WHY THEY'RE CALLED "DIVERS' SCALLOPS".

AND TAKE THEM OFF THE ROCKS... OTHERWISE, THE SHELL WILL BREAK UP AND THAT PIERCES THE MEAT AND BLEEDS OFF A LOT OF THE FLAVOR INTO THE SEA.

WELL, I'M CAREFULLY CUTTING ALONG THE BASE OF THE SCALLOP.

AND WE'RE GOING TO JUST TAKE THE HALF OF IT HERE... YOU CUT RIGHT THROUGH THERE.

CUT THROUGH THAT MUSCLE.

AND NOW YOU CAN SEE IT'S A GORGEOUS SIGHT.

IT'S SPECTACULAR.

THAT'S BEAUTIFUL.

WHAT HAVE WE GOT HERE?

OKAY, WELL, THIS IS THE MANTLE.

AND THIS, OF COURSE, IS THE ROE THAT CAN BE LIGHTLY POACHED AND IT'S... ISN'T IT TERRIBLE TO THINK THAT WE THROW THAT AWAY BECAUSE THAT'S ONE THIRD OF THE SCALLOP.

AND YOU THINK OF HOW EXACTLY.EXPENSIVE THEY ARE.

LET'S JUST TAKE THIS GUY RIGHT OFF ALL TOGETHER.

THAT ROE IS SO BEAUTIFUL.

AND HE'S GONNA TO BE MAD... YOU KNOW, THIS WAS THE LIVELIEST ONE.

I GUESS THAT'S THE STOMACH AND INTESTINES... RIGHT, SO WE'LL SAVE THESE.

THAT BLACK STUFF.

PUT THESE OVER THERE.

THOSE SHELLS ARE LOVELY.

YOU KNOW THE REST OF THIS LITERALLY PEELS RIGHT OFF.

AND SO, HERE'S OUR SCALLOP.

THAT'S BEAUTIFUL.

AND IT'S ABSOLUTELY GORGEOUS.

YOU HAVE TO BE SURE WHEN YOU'RE COLLECTING SCALLOPS AT THE WATER.

IT'S SAFE, AND CLEAN... IS SAFE, AND CLEAN... AND THE COAST GUARD SAYS OKAY.

AT CERTAIN TIMES OF THE YEAR... IT MIGHT NOT BE SAFE, I THINK.

BUT CHECK WITH THE PURVEYOR YEAH, YEAH.

AND HE WOULD PROBABLY KNOW.

WE'RE GOING TO CONTINUE ON WITH THE SAUCE NOW.

AND THIS IS THE CURRY ASPECT.

I'VE GOT EIGHT TABLESPOONS OF BUTTER HERE.

A STICK OF BUTTER.

A STICK OF BUTTER?

AND I'M GOING TO ADD ONE ONION THAT'S PEELED AND CHOPPED UP IN THE PAN.

IN THE MEANTIME WHILE THAT'S JUST BEGINNING TO GO... I'M GOING TO CUT THIS CLOVE OF GARLIC QUICKLY.

AND WE'LL GET TWO CLOVES OF GARLIC GOING HERE.

NOW THIS CURRY PASTE IS JUST GOING TO HAVE THE MOST WONDERFUL FLAVOR WITH THE CARROT.

SO WE'LL JUST CHOP THAT UP JUST A LITTLE BIT.

AND SO WE HAVE... THE ONION AND THE GARLIC NOW JUST KIND OF SWEATING RATHER THAN BROWNING.

WE'RE JUST TRYING TO SOFTEN EVERYTHING.

SWEATING IS A NICE WORD THAT MEANS SOFT UNTIL IT CUTS LOOSE... BRINGS THE FLAVORS OUT.

AND THEN TENDER.

WE HAVE HALF OF A GRANNY SMITH APPLE THAT'S PEELED AND CUT UP... AND WE'RE JUST GOING TO SCRAPE THAT RIGHT IN.

THIS ADDS A NICE SWEETNESS TO THE CURRY.

JUST WHEN THINGS BEGIN TO SOFTEN WE'RE GOING TO ADD THE SPICES TO MAKE THIS CURRY PASTE WITH THE CURRY BUTTER.

WE'RE GOING TO ADD TWO TABLESPOONS OF CURRY.

AND THIS IS REALLY FINE MADRAS CURRY YOU'RE USING?

THAT'S RIGHT, THIS IS A TEASPOON OF TURMERIC.

AND THAT'S FOR COLOR AND IT'S FOR FLAVOR?

COLOR AND FLAVOR AS WELL.

AND THEN WE HAVE ABOUT HALF A TEASPOON HERE OF PAPRIKA... AND GROUND PEPPER.

WE'RE USING SOME WHITE PEPPER HERE.

AND THAT HAS A WONDERFUL... A LITTLE BIT OF SALT.

WONDERFUL SMELL TO IT.

AND WE'RE GOING TO CONTINUE THE STIRRING.

SO AS YOU SEE... IT'S JUST PICKING UP THIS MARVELOUS COLOR AND YOU CAN JUST SMELL THIS.

IT'S JUST INCREDIBLE.

YES, IT'S WHAT THAT SMELL OF BUTTER, AND ONION... AND GARLIC, AND CURRY - IT'S A MARVELOUS SMELL.

AT THIS STAGE WE PLACE THIS IN A FOOD PROCESSOR FOR PERHAPS 30 SECONDS, PUREE IT AND PASS IT THROUGH A STRAINER.

AND THE RESULT IS THE CURRY PASTE WHICH IS... END UP WITH THAT.

WHICH HAS GOT THE BODY FROM THE DUTCH APPLE AND THE ONION, AND THE GARLIC.

BUT IT'S GOT THE RICH SPICE FLAVOR THAT'S BEEN COOKED INTO THE VEGETABLES.

NOW THIS IS VERY STRONG AS IT IS SO WE WANT TO BE ABLE TO SOFTEN THIS.

AND THIS IS WHERE WE MAKE THE BUTTER.

I HAVE ONE POUND OF SOFTENED BUTTER... WHOLE UNSALTED BUTTER.

THIS IS THE KIND OF THING THAT YOU CAN MAKE AND JUST KEEP IN YOUR FREEZER.

ABSOLUTELY.

YOU CAN MAKE THIS QUANTITY AND USE WHAT... USE JUST A LITTLE BIT FOR THE RECIPE AND YOU'LL HAVE IT ON HAND FOR... YOU COULD USE IT TO FLAVOR A RICE OR A GRAIN.

EVEN, YOU COULD PUT SOME ON A PIECE OF FISH.

THAT WOULD BE A NICE ON A BROILED MACKEREL.

YOU TAKE THIS... AND WE'RE GOING TO PLACE THE CURRY PASTE IN HERE.

AND I'M GOING TO TURN THIS ON TO ABOUT A MEDIUM SPEED.

(blender whirling) AND THEN YOU COULD JUST MAKE THAT AHEAD AND ROLL IT INTO A... INTO A LITTLE LOG AND PERHAPS WRAP IT IN PLASTIC WRAP... PUT IT IN THE FREEZER AND IT WILL BE READY TO GO.

THAT'S AWFULLY USEFUL TO HAVE.

SO THAT'S READY FOR THE SAUCE AND WE'RE READY TO GO.

LET'S START BY TAKING SOME OF THIS BEAUTIFUL SLAB BACON, SMOKED BACON HERE... AND WE'RE GOING TO CUT RIGHT ALONG HERE DO A LITTLE THIN STRIP.

WHAT WE WANT TO DO NOW... IS JUST REMOVE WHAT IS SOMETIMES A TOUGH LITTLE RIND HERE... IF YOU COULD CERTAINLY USE PACKAGED BACON... THIS IS REALLY NICE STUFF.

SURE, THICK SLICED.

SO, WE'LL CUT THAT.

AND WHAT WE WANT TO DO IS GET THIS GOING IN A PAN AND RENDER ITS FAT.

SO NOT ONLY WILL WE BE USING THE BACON AS A FLAVORING AGENT BUT WE WANT TO SAVE AND USE ITS FAT AS WELL.

SO, I'LL START BY TAKING JUST A LITTLE BIT OF BUTTER HERE AND GET THAT STIRRED A LITTLE BIT AND GIVE IT A LITTLE START THERE.

SO KEEP THAT ON A NICE LOW, MEDIUM HEAT FOR A MINUTE.

...WHILE WE WORK.

YEAH, OKAY.

IN THE MEANTIME, I WANTED TO SHOW YOU TOO THAT, YOU KNOW NOT EVERYBODY CAN FIND THE DIVERS' SCALLOPS.

YOU CERTAINLY CAN'T.

IT'S, HOWEVER, THE SCALLOPS THAT ARE AVAILABLE AT YOUR LOCAL FISH MARKET WOULD CERTAINLY SUFFICE.

YOU CAN SEE THE DIFFERENCE HERE.

I THINK YOU ALWAYS HAVE TO SMELL THEM IF IT'S BEAUTIFUL AND FRESH, THAT'S FINE.

THAT'S THE BEST TOOL YOU HAVE WHEN YOU GO INTO A FISH MARKET YEAP IT IS.

IS YOUR NOSE.

YOU JUST SMELL IT AND IT SHOULD NOT SMELL FISHY BUT IT SHOULD SMELL OF THE SEA.

I THINK IT'S WHEN THEY WRAP IT UP THEY WON'T LET YOU SMELL IT... THEN YOU OPEN IT UP AND YOU SMELL IT.

AND IF IT'S NOT GOOD YOU SAY, "SMELL THIS, TAKE IT BACK".

YOU'VE GOT TO BE TOUGH.

THAT'S RIGHT.

DEFINITELY, WELL LET'S START BY... WE'RE GOING TO SEASON THESE A LITTLE BIT ADD A LITTLE SALT AND PEPPER ON HERE.

AND WE'VE GOT A LITTLE BIT OF BUTTER GOING.

THE BUTTER HELPS IN THE PROCESS OF BROWNING A LITTLE BIT.

AND YOU REALLY GET THAT NICE, BEAUTIFUL COLOR.

AND THEN THAT LOVELY LITTLE BIT OF FLAVOR.

WE'LL GET THAT GOING.

IN THE MEANTIME... WE'RE GOING TO GET SOME OF THIS SWISS CHARD.

YOU SEE THE RED VEIN AND THE BEAUTIFUL THAT'S STRAWBERRY CHARD.

REALLY GREAT STUFF.

SO WE'RE GOING TO TAKE THE... CUT THE BIG STEM OUT HERE BECAUSE THIS ISN'T QUITE SO TENDER.

WHAT A LOT OF THINGS THAT PEOPLE DON'T DO IS TO TAKE THE STEMS OFF THINGS AND IT MAKES A LOT OF DIFFERENCE, DOESN'T IT?

IT'S NOT VERY TENDER.

LIKE STEMMING YOUR SPINACH.

AND YOU HAVE TO CHEW THROUGH THAT.

THIS IS BUBBLING, CHARLIE.

THAT'S BUBBLING, IT'S READY TO GO.

IT'S JUST NOW GETTING THE COLOR THAT WE NEED SO WE'RE GOING TO ADD THE SCALLOPS ONE AT A TIME.

ONE, TWO, THREE, FOUR.

AND WE'LL LET THOSE BROWN NICELY ON ALL SIDES.

SO, HOW'S OUR BACON LOOKING, ARE WE READY TO PULL THAT OUT?

DO YOU THINK IT'S PRETTY CLOSE?

WELL IT'S NOT BROWN YET.

WE DON'T WANT TO MAKE IT CRISPY, I THINK WE'RE LOOKING MORE FOR A SOFT... CHEWY TYPE OF BACON IN THIS CASE.

LET ME SEE, YEAH... I THINK WE'RE LOOKING PRETTY GOOD HERE.

WHY DON'T WE TAKE THAT OUT PUT THAT RIGHT ON THE SIDE.

SO, NOW WE'RE GOING TO TAKE THE CHARD AND JUST CUT IT SORT OF COARSELY RIGHT ACROSS THE LEAVES.

WE'RE JUST GONNA GET THIS GOING IN THE PAN.

AND JUST THE MOISTURE THAT'S ON THE CHARD FROM RINSING IT IS ENOUGH WITH THE FAT, WE JUST WANT TO WILT IT RIGHT THERE.

NOW WE CAN STIR IT AROUND.

THAT'S GREAT, THAT'S GREAT.

I'M GOING TO TURN THIS OVER BECAUSE I THINK WE'RE JUST... WE'VE GOT THE NICE COLOR THAT WE WANT.

AREN'T THOSE GORGEOUS?

LOOK AT THAT.

I THINK WE'RE READY TO TAKE THIS OUT.

AS YOU SEE, WE DON'T WANT TO OVERCOOK IT IT'S SO TENDER.

IT'S JUST WILTING.

WE'RE JUST WILTING IT, AND SOFTENING IT UP.

BUT BEFORE WE REMOVE IT -- LET'S VERY, VERY LIGHTLY SEASON IT.

JUST A LITTLE BIT OF SALT, NOT TOO MUCH.

AND WE'RE JUST GOING TO TAKE THAT RIGHT OUT AND KEEP IT ON THE SAME PLATE WITH THE BACON AND KEEP IT WARM OVER HERE.

AND I THINK OUR SCALLOPS ARE VERY, VERY CLOSE.

BECAUSE REMEMBER, AS WE CONTINUE TO FINISH THE DISH -- THE SCALLOPS HERE ARE GOING TO CONTINUE TO COOK.

AND THESE ARE SO FRESH, THEY'RE GONNA BE GREAT JUST LIKE THEY ARE.

SO WE'LL TAKE THOSE OUT AND WE'LL JUST LEAVE THEM RIGHT OVER HERE.

BOY, THAT'S REALLY LOOKING PRETTY GOOD.

WE'VE GOT OUR MUSHROOMS WHICH ARE JUST SLICED A LITTLE BIT AND WE'RE GONNA TO ADD A LITTLE BIT OF THE SHIITAKE AND A LITTLE BIT OF THE OYSTER MUSHROOM AND A LITTLE BIT OF THE BLACK TRUMPET.

YOU CAN USE ANYTHING YOU FIND I GUESS, CAN'T YOU?

YES, CHANTERELLE MUSHROOMS, MOREL MUSHROOMS.

JUST DON'T PICK A DEADLY AMANITA.

I'M GONNA ADD A LITTLE BIT MORE BUTTER HERE.

WHY DON'T WE FINISH OUR SAUCE HERE.

WHAT I WANT TO DO IS JUST TAKE SOME OF THE CURRY BUTTER HERE WHICH IS NICE AND SOFTENED AT ROOM TEMPERATURE AND JUST BEGIN TO WHISK THIS IN HERE.

HMMM.

AND THAT'S JUST THE CARROT JUICE WITH CURRY BUTTER.

THAT'S THE CARROT JUICE THAT WE'VE REMOVED THE SOLIDS FROM.

SO WE'VE GOT REALLY CARROT WATER.

AND WE'RE WHISKING IN THAT CURRY BUTTER THAT WE MADE EARLIER FROM THE CURRY PASTE.

IT LOOKS PRETTY GOOD.

WE'LL HAVE TO ADJUST THE SEASONING HERE.

WHY DON'T YOU TRY THAT AND SEE IF YOU THINK WE NEED ANY SALT OR PEPPER.

I'M SURE WE DO, BECAUSE WE REALLY HAVEN'T SEASONED IT.

I'M GONNA WANT TO TURN THE FLAME OFF THERE.

UH HUM.

ABSOLUTELY.

YES, DEFINITELY NEEDS SALT.

HOW'S THE FLAVOR OTHERWISE, DO WE HAVE A NICE CURRY?

IT'S NICE, AND IT'S NOT OVERPOWERING AT ALL IT'S VERY SUBTLE.

CERTAIN SHELL, LOBSTERS AND SCALLOPS AND OTHER SHELL FOOD REALLY BENEFIT FROM THE ADDITION OF SOME SWEETNESS.

AND WHAT WE'VE GOT HERE IS THAT SWEET FROM THE CARROT BUT THAT VERY COMPLEX FLAVOR FROM THE CURRY.

SO, WHY DON'T YOU TRY IT NOW AFTER THE SEASONING AND SEE WHAT YOU THINK.

I'LL TRY IT WITH A ROUND SPOON.

I THINK THE SEASONING'S A LITTLE CLOSER.

I THINK THAT'S JUST RIGHT.

LITTLE BETTER?

I WOULDN'T WANT ANY MORE SALT.

THAT'S GOING TO BE GREAT, ESPECIALLY WITH THE SCALLOPS.

OUR SAUCE IS DONE.

I HAVE A FEW HARICOTS VERT... THE FRENCH GREEN BEAN... WHICH ARE JUST POACHED IN BOILING SALTED WATER AND THEN SHOCKED IN ICE WATER SO THAT THEY'RE COOKED.

AND WE'RE JUST GONNA THROW THEM IN THE PAN HERE AND MIX IT IN WITH THE MUSHROOMS.

...FOR COLOR.

ADD A LITTLE COLOR AND A LITTLE TEXTURE AS WELL.

BUT YOU KNOW WHAT WE DON'T HAVE?

WE NEED A LITTLE BIT OF ACIDIC BALANCE, I THINK TO KIND OF CUT THROUGH SOME OF THESE RICH AND EARTHY AND SEEDY AND COMPLEX FLAVORS... I'M GOING TO TAKE SOME LEMON AND JUST, IN THE PAN... AND THIS WILL ALMOST HELP FINISH THE COOKING HERE.

LEMON IS WONDERFULLY USEFUL IN COOKING.

SOMETIMES YOU DON'T EVEN SPECIFICALLY TASTE LEMON IF YOU USE A LITTLE BIT, BRING THE FLAVORS OUT.

YEAP.

SO, SALT AND PEPPER.

OH, LOOK AT HOW PRETTY THIS IS?

I MEAN, THIS IS REALLY, REALLY NICE.

SO, IT'S TIME NOW TO PUT THE PLATE TOGETHER.

SO, I'LL START OVER HERE WITH THE CHARD AND WE'LL PUT A LITTLE BIT OF THIS IN THE BOWL RIGHT IN THE CENTER OF THE BOWL, NOT TOO MUCH.

YOU KNOW, IF YOU CAN'T FIND CHARD SPINACH IS JUST AS GOOD FOR THIS.

AND I'M GONNA TAKE SOME OF THE MUSHROOM HERE... JUST PUT IT AROUND.

SOME OF THE HARICOTS VERT A COUPLE LITTLE PIECES OF BACON WOULD BE NICE.

THERE WE GO.

WE'RE READY TO PUT ONE OF OUR SCALLOPS ON THERE.

OKAY, AND NOW WE'RE READY FOR OUR SAUCE.

I'M JUST GOING TO LADLE IT RIGHT ON HERE.

IT'S SO WONDERFUL.

I'LL PUT THAT RIGHT ON.

OKAY JULIA, THAT'S THE SCALLOP DISH.

WELL, THAT'S A PERFECTLY BEAUTIFUL DISH, CHARLIE.

THANK YOU VERY MUCH.

I CAN'T WAIT TO EAT IT.

WELL, I'M READY TO HELP YOU ENJOY IT.

GOOD.

AND NOW FOR DESSERT.

IT'S A KIND OF INDESCRIBABLE DELIGHT THAT CHARLIE WILL TELL US ABOUT.

WELL, I LOVE A VERY REFRESHING FRUIT SOUP AT THE END OF A MEAL.

IT'S LIGHT AND FULL OF FLAVOR.

AND WHAT I HAVE HERE... I'VE TAKEN SOME PEACHES AND WE'VE PEELED AND PITTED THEM AND CUT THEM INTO QUARTERS.

YOU CAN SEE HOW GORGEOUS THEY ARE.

YEAH.

AND PEACHES IN THE HEIGHT OF THEIR SEASON THERE'S NOTHING LIKE THEM.

I'M GOING TO TAKE THEM AND PUT THEM IN THIS REAL SIMPLE SYRUP.

IT'S NOT TOO SWEET BECAUSE THE PEACHES ARE ALREADY... IT'S SUGAR AND WATER.

IT'S ABOUT TWO CUPS OF WATER AND A QUARTER CUP OF SUGAR.

NOW JUST TO GIVE IT A LITTLE INTERESTING ACCENT I'M GOING TO TAKE A PIECE OF GINGER HERE AND I'VE GOT IT PEELED... I'M JUST GOING TO CUT THIS INTO A COUPLE PIECES HERE AND PLACE THESE IN HERE AS WELL.

AND INFUSE A LITTLE OF THIS GINGER FLAVOR BECAUSE GINGER AND PEACH GO TOGETHER PRETTY NICELY.

AND THEN WE'RE GOING TO TAKE A CINNAMON STICK AND PLACE THAT IN THERE.

AND NOW FOR A REALLY EXOTIC TOUCH.

I LIKE THE IDEA OF THE LITTLEST BIT OF HEAT RUNNING THROUGH THIS WHICH JUST, I THINK ADDS TO THE SORT OF... THE REFRESHING CHARACTER OF THE SOUP.

AND WE'RE GOING TO JUST DO THE LITTLEST GRIND OF WHITE PEPPER IN THE SOUP.

AND AS YOU CAN SEE IT'S ON AT JUST A SIMMER.

AND IF I COULD HAVE YOU JUST PUT THAT LID ON.

YEAH.

WE'LL LET IT STEEP FOR ABOUT 25, 30 MINUTES.

IT'LL BE READY TO BLEND AT THAT POINT.

AFTER WE BLEND THE PEACHES WE'RE GOING TO STRAIN THEM AND HEAT THEM UP AND SERVE THE SOUP WARM.

BUT WE'RE GOING TO SERVE THE WARM SOUP WITH COLD FRUIT SORBET.

HOMEMADE SORBETS.

WELL, I'VE TAKEN SOME BLACKBERRIES AND WE'VE BLENDED AND STRAINED THEM SO WE HAVE A BLACKBERRY PUREE HERE.

AND THERE'S REALLY NOTHING MORE TO IT.

JUST RIPE BLACKBERRIES, THEY'RE REALLY GORGEOUS.

WHAT I'M GOING TO DO NOW IS I'VE GOT A SIMPLE SYRUP WHICH IS EQUAL PARTS SUGAR AND WATER... THAT ARE JUST BROUGHT TO A SIMMER.

STRONGER THAN THAT, YEAH.

STRONGER THAN THIS THAN?

AND SO WHAT WE'RE DOING HERE IS JUST TRYING TO ADD ENOUGH OF THE SIMPLE SYRUP SO THAT WHEN WE FREEZE IT, WE BRING THE NATURAL FLAVOR OUT.

SO THE OTHER THING THAT I LIKE TO DO SOMETIMES IS MAYBE JUST ADD, FOR A LITTLE FLAVOR ACCENT A COUPLE DROPS OF LEMON JUICE, NOT MUCH.

IT SORT OF BRINGS THE SHARP QUALITY OF THE FRUIT TO IT.

LEMON JUICE ALWAYS DOES.

JUST A LITTLE BIT HERE, THAT'S ALL WE WANT.

SO WE'LL ADD THE LEMON JUICE.

THE PROCESS I'M GOING TO USE FOR THE OTHER SORBET IS REALLY THE SAME.

I HAVE SOME YOGURT, SOME PLAIN YOGURT NOT FLAVORED WITH ANYTHING.

AND WHAT I WOULD DO IS ADD THE SIMPLE SYRUP TO TASTE AND THEN MAYBE A LITTLE BIT OF LIME JUICE.

I LIKE LIME AND YOGURT TOGETHER.

YEAH.

AND THEN FOR THE FINAL SORBET I HAVE SOME WATERMELON.

WATERMELON, THAT'S A GOOD IDEA.

THAT WE'VE BLENDED AND PUT THROUGH A STRAINER.

YEAH.

SO, THIS TOO, WE'LL ADD THE SYRUP TO TASTE.

WELL I'VE BEEN CHURNING THE WATERMELON SORBET AND AS YOU CAN SEE, IT'S JUST ABOUT DONE AND HERE'S SOMETHING THAT'S KIND OF FUN.

I WANT TO TASTE THAT TOO -- THAT LOOKS FASCINATING.

NOW DOES IT TASTE LIKE WATERMELON?

SORT OF.

BUT NOT COMPLETELY?

NO.

WELL, I'M GOING TO DO SOMETHING THAT'S GOING TO JUST PUSH IT OVER THE EDGE.

I'VE GOT A LITTLE BIT OF FRESH WATERMELON THAT I JUST SEEDED AND CHOPPED UP A LITTLE BIT.

AND I'M JUST GOING TO SPOON SOME OF THAT RIGHT IN.

AND THIS WILL NOT ONLY AUGMENT THE FLAVOR OF THE WATERMELON SORBET BUT IT WILL ADD A LITTLE INTERESTING TEXTURE ELEMENT.

THAT'S A VERY GOOD IDEA.

WE'LL PUT SOME OF THAT IN THERE.

SO I'LL PUT THIS ON NOW.

AND WE'LL JUST CHURN IT RIGHT IN THERE.

YOU'RE READY TO SERVE IT NOW CHARLIE?

THIS IS THE FUN PART.

OH GOOD.

THIS IS WHEN WE TAKE THE PEACHES AFTER THEY'VE STEEPED.

CAN YOU SMELL THE SPICE?

IT'S LOVELY... I CAN SMELL THE GINGER AND PEACH.

THE GINGER, AND THE CINNAMON?

YEAH.

AT THIS POINT WE CAN DISCARD THE GINGER PIECES AND THE CINNAMON.

AND WE'RE GOING TO TAKE OUR... JUST BARELY COOKED THROUGH AND NOW BEAUTIFULLY SATURATED WITH FLAVOR PEACH PIECES.

AND JUST PUT THEM RIGHT IN THE BLENDER.

AS YOU CAN SEE, THEY'RE STILL WARM.

SO, I'M GOING TO TAKE THIS AND JUST PUT A COUPLE OF LADLE-FULS.

NOW WE CAN ALSO CONTROL THE THICKNESS OR THINNESS OF THE SOUP.

I HAPPEN TO LIKE A SOUP THAT'S NOT TOO THICK SO I'M JUST GOING TO PUT A FEW LADLES OF THE JUICE IN HERE.

AND I'LL JUST PUT THIS OVER HERE.

I'M GOING TO TAKE A SECOND AND JUST BLEND THIS RIGHT UP.

YOU COULD PROBABLY TURN THAT INTO A SORBET ALSO?

YOU COULD PROBABLY TURN THIS INTO A SORBET.

NOW THIS IS THE POINT WHERE WE'LL CHECK IT AND JUST SEE IF WE LIKE THE CONSISTENCY.

NOW THAT SEEMS LIKE IT'S ABOUT RIGHT FOR THE SOUP.

THAT LOOKS LIKE A CREAM SOUP.

NOW I'M GOING TO TAKE THE LITTLE PAN HERE AND WE'RE GONNA TO JUST TRANSFER IT BACK OVER HERE AND WE'LL SET THAT RIGHT ON THE HEAT.

THE OTHER REALLY FUN PART NOW... IS WE'RE GOING TO GET SOME TEXTURAL ELEMENTS GOING.

SO WE'VE GOT SOME BANANA FROM THE STORE.

AND WE'VE GOT STRAWBERRY AND A LITTLE BIT OF APPLE.

WHAT WE'RE GOING TO DO IS MAKE SOME FRUIT CHIPS SOME OVEN DRIED PIECES OF THE FRUIT.

WATER, WHEN WE DO THIS PROCESS OF OVEN-DRYING THESE PIECES OF FRUIT WILL BE EVAPORATED OUT OF THE FRUIT AND WE'LL END UP WITH REALLY DELICATE LITTLE CHIPS THAT ARE JUST... AND THIS YOU WILL DO AHEAD, OF COURSE?

WELL, IF YOU DO IT TOO FAR AHEAD THEY COULD GET SOGGY.

BUT I THINK IF YOU DID IT THAT AFTERNOON THEY COULD CERTAINLY LAST A COUPLE OF HOURS IN A ZIP-LOCK BAG OR SOMETHING.

THE STRAWBERRY WE WOULD HULL.

WE'RE JUST GOING, SAME THING... RAZOR THIN.

VERY, VERY THIN.

NOW I'M GOING TO TAKE THE APPLE WHICH IS PEELED... THESE WORK WELL.

IS THAT A GRANNY SMITH?

GRANNY SMITHS WORK THE BEST FOR THIS.

WE'RE GOING TO CUT THESE REAL THIN.

AGAIN, THESE PAPER THIN SLICES HERE.

AND ONCE WE'VE GOT ALL THE APPLE AND BANANA, AND STRAWBERRY CHIPS WE'RE GOING TO LAY THEM OUT ON A STICKLESS PAN IN A THIN LAYER... NO-STICK PAN.

WHICH IS WHAT I'VE DONE HERE.

YEAH.

AND THESE WILL GO INTO A 200 DEGREE OVEN FOR ANYWHERE FROM 30 TO 50 MINUTES... SOMETHING LIKE THAT.

NOW WE'RE READY TO PLATE OUR SOUP.

AND NOW WE'VE GOT A LITTLE FINE DICE OF THE PEACH.

I'M GOING TO ADD A LITTLE BIT OF WATERMELON THAT'S BEEN DICED AS WELL.

AND ONE OF THE THINGS I LIKE TO DO IS MAYBE ECHO SOME OF THE FLAVORS.

THE OTHER PURPOSE THAT THIS SERVES IS THAT IT WILL HELP US KEEP OUR SORBET UP OFF THE PLATE SO THAT WHEN WE POUR THE HOT SOUP IN IT WON'T MELT.

SO NOW WE'RE READY TO TAKE OUR SORBETS AND PUT THEM IN THE SOUP.

SO WE'RE GOING TO START WITH THIS ONE HERE -- THIS IS THE WATERMELON.

AND IT, YOU KNOW, IT'S IMPORTANT... WHEN YOU HAVE A SORBET, TO TEMPER IT.

SO IT'S NOT ICY COLD.

SO IT'S NOT ICY COLD.

I'M JUST GOING TO TAKE ANOTHER SPOON.

AND YOU COULD USE AN ICE CREAM SCOOP.

THIS IS KNOWN AS THE QUENELLE SCOOP.

SO WE'LL TAKE ONE OF THESE AND WE'LL JUST PUT ONE OF THESE ON THERE LIKE SUCH.

AND WE'LL GET THE YOGURT OVER HERE AND THAT'S GREAT.

THAT YOGURT IS REALLY OF A SORBET TEXTURE... I LIKE THINGS LIKE THIS... THAT'S INTERESTING.

BECAUSE IT'S NOT AN ICE CREAM... BUT IT WILL GIVE THIS A RICHNESS LIKE AN ICE CREAM.

BUT IT'S STILL NICE AND LIGHT AND IT ADDS THAT WONDERFUL, SORT OF TARTNESS.

I THINK THAT WE'RE LOOKING FOR DIFFERENT FLAVOR ASPECTS AS WELL.

SO WE'VE GOT ALL THESE TEXTURES GOING AND TEMPERATURES AND FLAVORS.

THIS IS THE BLACKBERRY.

THE COLOR ON THIS IS JUST SO RICH AND NICE.

YEAH, THAT'S BEAUTIFUL.

SO WE'LL TAKE THAT ONE AND PUT THAT RIGHT IN THERE.

SO NOW WE'LL TAKE SOME BANANA PIECES HERE... AND JUST TUCK THESE IN.

AND A COUPLE OF STRAWBERRY PIECES.

STRAWBERRIES IN THE... AND THIS IS VERY PRETTY.

YOGURT ARE SUCH A GREAT COMBINATION.

AND WE'LL JUST TAKE THE APPLE IN THE WATERMELON.

LOOK AT THE COLORS, THEY'RE GLISTENING.

YOU HAVE TO RUSH TO SERVE THIS, DON'T YOU?

I WILL SAY THAT THINGS WILL MELT SO YOU HAVE TO WORK A LITTLE QUICKLY... YEAH.

ONCE YOU'RE AT THIS STAGE.

AND I ADD A LITTLE BIT OF MINT.

AND THIS WAS SOMETHING I WASN'T EVEN PLANNING ON USING.

BUT I FOUND IT WITH THE PRODUCE.

AND I THOUGHT, MINT CAN WORK SO WELL WITH THESE.

WOULD YOU TRY THAT AND... I CERTAINLY WOULD.

GIVE ME AN OPINION?

OH THIS IS SO PRETTY.

IS THAT OKAY?

MMMM, MMMMM... WELL, THANK YOU.

CHARLIE, THAT'S WONDERFUL!

THIS IS A FITTING FINISH TO A GREAT DEMONSTRATION.

THANK YOU.

MANY THANK YOU'S.

Julia: THANK YOU, CHARLIE... I THINK THIS IS GOING TO PLEASE OUR AUDIENCE VERY MUCH.

AS YOU KNOW WE HAVE AN AUDIENCE OF SERIOUS COOKS AND WOULD-BE CHEFS.

AND THEY'LL BE DELIGHTED TO HEAR FROM YOU.

THANK YOU, JULIA.

THANK YOU EVER SO MUCH.

IT'S BEEN AN HONOR TO WORK WITH YOU AND BE WITH YOU.

YOU'VE CONTRIBUTED ENORMOUSLY.

WELL, THANK YOU.

BON APPETIT.