>>>
>>> WELCOME BACK TO GREAT DAY WASHINGTON.
WASHINGTON. MY NEXT GUEST HAS COOKED FOR
SEVERAL U.S. PRESIDENTS, HE WAS
A EXECUTIVE CHEF AT THE BREFRN
FRENCH EMBASSY, NOW DEDICATED
TO TEACHING US CULINARY ARTS
THROUGH HIS ONLINE SCHOOL, HE
JOINS ME WITH MORE.
WELCOME, AND HAPPY MOTHER'S
DAY.
DAY.
DAY. >>
DAY. >> THANK YOU, ALWAYS A PLEASURE
TO COME HERE.
ALWAYS.
ALWAYS.
ALWAYS. >> I AM SO GLAD WE HAVE YOU.
YOU HAVE HAD AN ILUSTRIOUS
CAREER MAKING FOODS FOR HEADS
OF STATE AND NOW TEACHING THE
WORLD THROUGH ONLINE CLASSES.
WHAT CAN YOU TEACH US ABOUT
MOTHER'S DAY?
MOTHER'S DAY? JUST AROUND THE CORN, HOW DO WE
START?
START?
START? >>
START? >> I WANTED TO MAKE SURE IT IS
EASY AND GOOD.
>> EASY AND GOOD.
>> MAYBE THE FATHER WITH THE
KIDS CAN GO TO THE KITCHEN
BEFORE MOTHER WAKES UP AND
SURPRISE HER WITH A BEAUTIFUL
BRUNCH.
BRUNCH.
BRUNCH. >> LET MOM SLEEP LATE.
>> EXACTLY.
>> EXACTLY. ONE DAY A YEAR.
MAYBE LITTLE MORE.
WHAT I WANT TO DO IS START
WITH, YOU COME TO DINING ROOM
AND WHAT YOU SEE IS A NICE CUP
OF BERRIES.
OF BERRIES. I HAVE BLUEBERRIES, STRAWBERRY,
AND RASPBERRY.
AND RASPBERRY. BUT YOU KNOW WHAT?
THIS WILL NOT BE GOOD ENOUGH IF
YOU DON'T--
YOU DON'T-- >> POP THAT.
>> I GOT PROSECCO, YOU CAN USE
CHAMPAGNE.
CHAMPAGNE. LOOK AT THAT.
SOMETIMES YOU WAKE UP IN THE
MORNING, COME ON.
DON'T TELL ME YOU WOULDN'T LIKE
TO HAVE THAT.
>> LOOK HOW BEAUTIFUL.
YOU FILL THE WHOLE CUP WITH
FRESH BERRIES.
FRESH BERRIES. >> YOU CAN ADD A ZEST OF
ORANGE, IT IS NICE SXSHG LITTLE
ZEST OF LEMON, JUST TO PUFF
OUT.
OUT.
OUT. >>
OUT. >> THAT IS PATRICE, MAMA NEEDS
MORE CHAMPAGNE.
MORE CHAMPAGNE. >> MAMA NEEDS MORE CHAMPAGNE.
>> CAN I ADD A LITTLE BIT?
>> OF COURSE.
>> I HOPE THE MEN ARE WATCHING.
MAYBE DAUGHTERS ARE WATCHING,
THIS IS HOW YOU SPOIL MOM AND
GET THE PARTY STARTED RIGHT.
>> WHAT I WANT TO DO NEXT, OF
COURSE, GOT TO GET EGGS.
MAKING AN OMELET IS KIND OF
DIFFICULT SO I WILL MAKE IT
EASY, MAKE A FRITATA.
ZUCCHINI, MUSHROOM, ASPARAGUS,
THE GOOD MUSHROOM, NOT THE
MUSHROOM FROM--
MUSHROOM FROM-- >> THE LEGAL MUSHROOM.
>> YOU HAVE THAT ALREADY
SAUTED, EGGS IN HERE, SIX EGGS.
AND LOOK, HOW EASY IT IS GOING
TO BEMENT WE WILL TAKE A MUFFIN
PAN.
PAN.
PAN. >>
PAN. >> NON-STICK.
>> NON-STICK. VERY GOOD.
VERY GOOD. >> WE NEED TO SPRAY IT A BIT.
>> EASY PART.
>> YOU DON'T HAVE TO DO
ANYTHING EXCEPT PUT IT IN THE
OVEN.
OVEN.
OVEN. WHAT WE ARE GOING TO DO HERE IS
PUT A LITTLE GARNISH VEGETABLE.
THE GOOD THING ABOUT DOING A
TRITATTA IS YOU CAN USE ANY
VEGETABLE YOU LIKE.
>> NICE.
>> NICE.
>> NICE. THAT IS THE DIFFERENCE.
OMELET, SEEMS LIKE IT TAKES SO
MUCH SKILL.
MUCH SKILL. I ALWAYS MESS IT UP WHEN I HAVE
DONE IT.
DONE IT.
DONE IT. >> I CAN TEACH YOU BUT THAT
WILL BE A DIFFERENT SHOW.
GO AND START PUTTING THE EGG.
>> THIS IS EASY.
THIS IS THE GOOD PART, RIGHT?
>> NOT TOO MUCH.
>> OKAY.
>> OKAY.
>> OKAY. >> I WILL FIX IT, DON'T WORRY.
>> THAT IS OKAY.
I FIX IT FOR YOU.
>> THAT IS WHY YOU ARE THE
CHEF.
CHEF.
CHEF. >>
CHEF. >> IF YOU DO THAT HOME WITH
KIDS, MAKE SURE THEY ARE
SUPERVISED.
SUPERVISED. >> OF COURSE.
>> THE OTHER THING I WANT TO
DO, THIS IS A GREAT TRIP, TAKE
CHEESE, I HAVE MONTEREY JACK
BUT IF YOU CUT IT IN CUBES AND
PUT IT INSIDE, SO WHEN YOU BAKE
IT IT DOESN'T MELT COMPLETELY,
IT GIVES YOU A POCKET OF
CHEESE.
CHEESE.
CHEESE. >> LIKE A POP OF CHEESE IN YOUR
MOUTH.
MOUTH.
MOUTH. >>
MOUTH. >> WE WILL FINISH THIS WITH
COLOR, I HAVE ROASTED TOMATOES.
YOU HAVE TO COOK EVERYTHING,
THE VEGETABLES, TOMATOES, PRIOR
TO EVERYTHING.
TO EVERYTHING. >> PREP MAYBE THE DAY BEFORE.
>> OF COURSE.
WE WILL POP THIS IN THE OVEN,
350 DEGREES FOR, I WOULD SAY 12-
15 MINUTES.
15 MINUTES. >> OKAY.
>> OKAY.
>> OKAY. >> WITH MAGIC OF TV RIGHT NOW,
IT HAS BEEN 15 MINTS.
>> LOOK AT THAT.
THAT IS BEAUTIFUL.
>> YOU CAN DRINK CHAMPAGNE, NO
PROBLEM.
PROBLEM.
PROBLEM. >> IF YOU SAY SO.
>> PICK ONE UP, PUT IT ON THE
PLATE.
PLATE.
PLATE. LOOK AT THAT.
HOLD ON A SECOND.
>> I WILL PUT IT BACK.
GO AHEAD.
GO AHEAD.
GO AHEAD. >> WE NEED TO SERVE POTATOES.
THIS IS HOT.
DON'T DO IT AT HOME.
I AM A HIGHLY TRAINED
PROFESSIONAL HERE.
PROFESSIONAL HERE. POTATOES.
POTATOES.
POTATOES. EASY.
EASY.
EASY. WHAT I DID TODAY, I CHOSE
POTATOES, RED, WHITE, SO, WHAT
I AM DOING HERE, VERY SIMPLE.
I HAVE A PEN, WHICH I HAVE
RIGHT HERE.
RIGHT HERE. WE ARE GOING TO PUT POTATOES, I
HAVE GARLIC, ROSE MARY.
>> BEAUTIFUL.
>> BEAUTIFUL. >> LITTLE BIT OF PEPPER.
LITTLE BIT OF SALT, OF COR,
ALWAYS SEASON YOUR FOOD IF YOU
WANT GOOD TASTE.
OLIVE OIL.
OLIVE OIL. >> OLIVE OIL, RIGHT?
MAKES IT NICE AND MOIST.
>> AND IT IS GOOD FOR YOU.
GOOD FLAVOR.
GOOD FLAVOR. >> WHILE YOU SWITCH THOSE OUT,
WE HAVE ABOUT 30 SECONDSS AND I
WANT TO ASK ABOUT YOUR MOTHER.
YOUR MOTHER REALLY INSPIRED YOU
TO START COOKING.
THERE SHE IS ON SCREEN.
>> MY BROTHER AND SISTER Y LOVE
IT.
IT.
IT. SHE
IT. SHE IS STILL ALIVE LIVING IN
FRANCE, 92 YEARS OLD SXCHLT
KEEP ON GOING.
>> WONDERFUL.
>> WONDERFUL. >> I LEARN TO COOK A LITTLE
WITH HER.
WITH HER.
WITH HER. I WAS INSPIRED.
ONE OF THE MADELINE, HER
RECIPE, ACTUALLY.
RECIPE, ACTUALLY. >> GO AHEAD.
>> WE HAVE POTATOS AND THEN
HAM, COUNTRY HAM.
MAKE SURE YOU HAVE A NICE AND
THICK PIECE, THIS WAY IT ISN'T
DRY.
DRY.
DRY. WHAT
DRY. WHAT I WANT TO DO FOR
EVERYBODY, WE WILL PUT A LITTLE
BIT OF HONEY.
VERY SIMPLE.
VERY SIMPLE. SWEET AND SOUR BECAUSE WHEN YOU
PUT SOUR WITH SWEET YOU CANCEL
THE SWEETNESS AND BALANCE.
>> VINEGAR.
>> VINEGAR. >> VINEGAR, YOU CAN USE ANY
TYPE YOU LIKE.
LOOK AT THAT.
ON THE PLATE, INSTEAD OF
PUTTING A SLICE OF BACON Y
THINK IT IS MUCH BETTER IF YOU
HAVE COUNTRY HAM.
>> BEFORE YOU GO, YOU ARE
LAUNCHING ONLINE ORDERS OF
MADELINE TODAY.
MADELINE TODAY. THEY ARE SO BEAUTIFUL.
THIS IS THE FIRST FOOD YOU EVER
MADE.
MADE.
MADE. >>
MADE. >> I WAS ABOUT 6 OR 7 YEARS OLD
COMING BACK FROM SCHOOL AND HAD
NOTHING TO EAT.
I WAS LOOKING FOR COOKIES, I
FOUND THE RECIPE.
>> HERE YOU ARE TODAY.
THANK YOU FOR TEACHING US TO
MAKE MOTHER'S DAY BRUNCH.