HELLO, I'M JULIA CHILD.

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

TODAY, I'M JOINED BY CHEF ZARELA MARTINEZ OWNER OF ZARELA'S IN NEW YORK CITY.

AND THEN, FROM RIGHT HERE IN BOSTON CHEF JASPER WHITE PREPARES A NEW ENGLAND FAVORITE- CORN FRITTERS.

WE'RE GOING TO DO JASPER'S FAMOUS CORN FRITTERS THAT GO WONDERFULLY WITH EVERYTHING ESPECIALLY CHOWDER.

OH, IT'S GREAT WITH CHOWDER.

AND THIS IS A GREAT TIME OF YEAR IN SUMMER TO DO THESE FRITTERS.

THIS CORN, IT WAS JUST PICKED YESTERDAY.

AND THE ONE THING I MIGHT MENTION IS THIS IS A GREAT RECIPE TO USE LEFTOVER CORN WITH.

WE'RE GOING TO START BY SAUTEING SOME RED PEPPERS IN ABOUT THREE TABLESPOONS OF BUTTER.

DOES THAT LOOK LIKE THREE?

A TINY BIT MORE FOR THREE.

THAT'S A LOT OF BUTTER.

IT IS, BUT THIS IS THE ONLY FAT IN THE RECIPE.

AH HA.

I ACTUALLY USED TO MAKE THESE FRITTERS USING BACON AND THEN I WOULD USE THE BACON FAT.

UM HMM.

AND NOW I USE HAM INSTEAD OF BACON.

AND THAT WAY, IF I WANT TO MAKE THE VEG... THE RECIPE VEGETARIAN, I CAN JUST OMIT THE HAM.

OH, THAT'S GOOD.

SO, WE'LL LET THAT COOK.

AND I THINK I'LL GET MY DRY INGREDIENTS TOGETHER FIRST.

I'M GOING TO TAKE ONE AND A HALF CUPS OF EITHER ALL-PURPOSE FLOUR OR BREAD FLOUR.

THAT'S ABOUT ONE AND A HALF.

UM HMM.

AND A HALF A CUP OF YELLOW CORNMEAL.

AND THIS IS STONE GROUND.

OH, STONE GROUND.

THAT MAKES ALL THE DIFFERENCE.

FROM UM... IT DOES MAKE ALL THE DIFFERENCE BECAUSE NOT ONLY IS IT... YOU CAN GO TO A HEALTH FOOD STORE AND GET THAT.

YOU CAN GET IT.

AND NOT ONLY IS IT GROUND BUT WHEN YOU'RE BUYING THIS FLOUR FROM THE LOCAL MILLS YOU'RE ALSO GETTING A REALLY FRESH FLOUR... YEAH.

NOT CORNMEAL THAT WAS DONE.

AND IT REALLY... YOU CAN ALMOST EAT IT JUST "AS IS", CAN'T YOU?

IT'S SO GOOD.

YOU CAN, IT'S GREAT STUFF.

AND YOU CAN SEE WHY WE SIFT IT- THERE IS QUITE A BIT OF... YEAH.

OF BIGGER FLECKS IN THERE.

I CAN TAKE THAT OUT OF YOUR WAY.

BUT AH... I'M ALSO GOING TO ADD BAKING POWDER.

YOU HAVE TO BE SURE THAT THE BAKING POWDER IS FRESH, DON'T YOU?

I THINK IT'S A GOOD IDEA TO DATE IT WHEN YOU BUY IT.

YEAH.

PUT A LITTLE DATE ON THE SIDE OF THE CAN.

AFTER MAYBE WHAT, SIX OR NINE MONTHS THROW IT OUT?

UM HMM.

BUT ONE TABLESPOON AND THEN SALT, ABOUT A TEASPOON.

THAT'S EXACTLY A TEASPOON.

AND ABOUT A HALF A TEASPOON OF PEPPER.

WE'RE JUST GRINDING SOME IN HERE.

FRESHLY GROUND.

AND YOU CAN ADJUST THIS TO YOUR OWN TASTE TOO.

YEAH.

A LITTLE BIT OF CAYENNE.

I'LL STIR THAT FOR YOU.

A LITTLE CAYENNE, YEAH.

IT'S ABOUT A QUARTER TEASPOON OF CAYENNE.

GIVE IT A LITTLE ZIP.

AND JUST STIR THAT AROUND.

AND THAT'S THE FIVE DRY INGREDIENTS.

UM HMM.

WE NEED ABOUT A THREE OUNCE PIECE OF HAM.

AND I'LL JUST CUT IT INTO A SMALL DICE.

THAT LOOKS LIKE REAL COUNTRY HAM, JASPER.

IT IS.

THIS IS VERMONT COB-SMOKED HAM.

AH HA.

CORN COB SMOKED?

CORN COB SMOKED.

OH, SO EVERYTHING IS CORN HERE.

IT SURE IS.

NOT THAT I DOUBT THAT YOU COULD TELL THE DIFFERENCE BETWEEN THE SMELL OF THE SMOKE FROM THE CORN OR... BUT YOU THINK YOU COULD, YEAP.

OR FROM THE HICKORY.

BUT, IT'S JUST A FRUGAL WAY TO USE UP CORN COBS.

OKAY, SO WE'VE GOT THE HAM.

WE'LL PUT A COUPLE SCALLIONS IN THREE OR FOUR DEPENDING ON THE SIZE.

AND YOU'RE GOING TO PUT ALL THE GREEN IN TOO?

ALL THE GREEN, AND ALL THE WHITE.

EVERYTHING.

I LIKE TO USE EVERYTHING.

I DON'T LIKE TO WASTE ANYTHING.

I THINK THOSE PEPPERS ARE PRETTY CLOSE TO BEING DONE.

THEN ON THE CORN, YOU CAN BLANCH IT DEPENDING ON HOW SWEET THE CORN IS.

ANYWHERE FROM ONE TO THREE MINUTES.

AND THIS CORN IS VERY SWEET SO I THINK WE JUST COOKED IT ABOUT A MINUTE.

WELL THIS IS JUST BLANCHED CORN?

IT IS.

LIKE I SAID EARLIER YOU COULD USE LEFTOVER CORN ON THE COB OR YOU CAN JUST DO IT SPECIAL FOR THESE.

SO JUST TRIM THAT CORN OFF.

AND TAKE THE BACK OF YOUR KNIFE.

YOU'RE NOT GOING TO WASTE A THING.

RIGHT.

AND GET THAT MILKY STUFF OUT OF THERE.

THAT'S GOOD STUFF.

THAT REALLY GIVES GREAT FLAVOR.

HERE, ARE YOUR PEPPERS DONE?

I THINK WE CAN TURN THOSE OFF NOW AND JUST LET THEM COOL OFF.

ALRIGHT.

SO WE HAVE HAM, CORN, SCALLIONS.

THEN WE'LL TAKE THREE EGGS.

ARE THESE EXTRA-LARGE EGGS?

THESE ARE LARGE EGGS.

I THINK THEY'RE JUST LARGE TOO.

AND I THINK THAT'S WHAT MOST PEOPLE USE.

YEAH.

SO WE JUST LIGHTLY WHIP UP THE EGGS.

WE'LL PUT A CUP OF MILK IN HERE ALSO.

IS THAT LOW-FAT MILK?

NO, THAT'S JUST REGULAR OLD MILK.

REGULAR MILK.

AND WE'LL ADD THESE LAST BUT NOT LEAST.

WITH THE BUTTER AND THE PEPPERS.

YEAH.

AND WE'LL MIX THIS BATTER TOGETHER.

AND IT'S REALLY CHOCK FULL OF INGREDIENTS HERE.

DID WE PUT ANY SALT IN OR NOT?

AND IT'S... IT'S IMPORTANT TO GET IT MIXED.

WE PUT SALT IN WITH THE DRY INGREDIENTS.

OH YES, YOU DID.

THAT'S RIGHT.

IT WOULDN'T SURPRISE ME IF IT NEEDED A LITTLE MORE.

WHEN WE MAKE THE FIRST TEST WE'LL CHECK IT FOR SALT.

YEAH.

NOW YOU CAN SEE I'VE GOT IT MIXED ABOUT AS MUCH AS I WANT TO MIX IT UM HMM.

BECAUSE I DON'T WANT TO OVERWORK IT SO THAT IT COMES OUT TOUGH.

I WANT TO KEEP IT LIGHT.

AHHH.

SO, AT THIS POINT I PUT IT AWAY FOR AN HOUR AND LET IT SIT.

AND THE REASON I DO THAT IS BECAUSE ESPECIALLY WITH THE YELLOW CORNMEAL BECAUSE IT'S COARSE, IT WILL ABSORB LIQUID AHH.

DURING THAT TIME.

SO IT WOULD BE A LITTLE TOO GRAINY OTHERWISE?

RIGHT.

SO WE LIKE TO LET IT CHILL UP.

AND AT THAT POINT YOU CAN ADJUST THE SEASONING.

IF IT SEEMS A TOO THIN YOU CAN ADD MORE FLOUR.

IF IT SEEMS TOO THICK YOU CAN ADD MORE MILK.

YEAP.

TILL YOU GET IT JUST THE WAY YOU LIKE IT.

YEAP.

SO WE CHILLED THIS FOR AN HOUR AND IT SET UP NICELY.

I'VE MADE THIS SO MANY TIMES I CAN TELL LOOKING AT THEM YEAH.

THAT THEY'RE JUST RIGHT.

SO I DON'T HAVE TO ADJUST THE BATTER OR... WHAT KIND OF OIL YOU'VE GOT HERE?

OR MAKE A TEST.

SO WE'RE USING CORN OIL.

AND IT'S A LITTLE HOTTER RIGHT NOW THAN YOU WANT.

BUT THAT'S BETTER THAN BEING TOO COLD.

BECAUSE WHEN I START DUMPING THESE IN THE OIL'S GOING TO DROP IN TEMPERATURE.

WE'LL SEE THE OIL WILL DROP VERY QUICKLY.

IDEALLY, WHAT DO YOU WANT IT AT?

ABOUT 350.

YEAH.

AND SO, WE'VE GOT IT UP A LITTLE OVER 350 BUT IT'S GOING TO GO RIGHT BACK DOWN AGAIN.

I'M JUST TAKING, FILLING A NORMAL TEASPOON UP AND JUST SLIDING IT OFF THE TIP OF THE SPOON.

YEAH.

THIS IS KIND OF WHERE THE NAME SPOON BREAD CAME FROM.

AH HA.

YOU KNOW, THIS KIND OF FRITTER IS EITHER WHAT THEY CALL THE QUICK BREAD OR A SPOON BREAD.

WELL THAT COULD BE SLID OFF IF YOU DIDN'T WANT TO TOUCH IT WITH YOUR FINGERS.

YOU WANT TO MAKE THEM... YOU COULD IF YOU WANT TO.

YOU CAN USE A LITTLE ICE CREAM SCOOP TO DO THIS TOO IF YOU HAVE A SMALL... OR YOU COULD USE A LITTLE SPATULA.

YOU COULD USE ANOTHER SPOON EVEN.

YEAH.

AND THEN I'M GOING TO TURN THESE.

NOTICE THAT I COULD HAVE PUT IN MORE BUT I STOPPED BECAUSE I DON'T WANT TO CROWD THE POT.

I DON'T WANT TO LOSE THE TEMPERATURE.

AND THAT'S... AND WHAT... THE MISTAKE THAT MOST PEOPLE MAKE FRYING IS THAT THEY LOSE THE TEMPERATURE OF THE HEAT.

AND WHEN THEY DO WHAT HAPPENS IS THE OIL GOES INTO THE FOOD INSTEAD OF STAYING ON THE OUTSIDE.

YEAP.

AND GOOD FRIED FOOD DOESN'T HAVE TO BE THAT SO-CALLED GREASY.

I LIKE THE BATTER LOOSE ENOUGH LIKE THIS SO THAT WHEN THEY COME OUT THEY'RE ALL KIND OF FREE-FORM.

I LOVE THAT.

PLUS THOSE LITTLE ITTY BIT OF PIECES ARE STILL GOOD TO EAT TOO.

SURE, YEAH.

DON'T THROW ANYTHING AWAY.

THOSE ARE WHAT COOKS EAT ALL NIGHT LONG.

YEAH, I'M SURE.

THESE ARE LOOKING QUITE NICE RIGHT NOW.

AND YOU'RE USING CORN OIL?

I'M USING CORN OIL TO DO CORN FRITTERS IN.

I GUESS THAT'S VERY SENSIBLE.

KIND OF MAKES SENSE.

BUT I CAN USE PEANUT OIL IN THIS OR... AS LONG AS IT'S FRESH.

AS LONG AS IT'S FRESH OIL.

IT'S ACTUALLY AN EXPENSIVE WAY OF COOKING IF YOU WANT IT TO BE PERFECT.

IT IS EXPENSIVE.

BUT AGAIN, YOU KNOW IF YOU REALLY LIKE TO DO THIS OR IF YOU'RE DOING IT FOR A SPECIAL OCCASION DOING A HUGE BATCH OF THEM AT HOME IT'S NOT SO MUCH OIL TO WASTE.

NO.

THESE ARE THOSE LITTLE NUBS YOU WERE TALKING ABOUT.

YEAP.

I DON'T THINK THERE'S ANY WORD- THERE'S NO NAME FOR THESE.

BUT COOKS EAT THESE KIND OF THINGS ALL DAY LONG.

LITTLE NUBBINS, YEAP.

NUBS, SOMETHING LIKE THAT.

YEAH.

DON'T THROW THEM OUT.

SAVE THEM.

OKAY.

YEAH.

I'LL MAKE A FEW MORE HERE.

YOU KNOW, I DIDN'T ASK YOU HOW DO YOU TELL... WHEN THEY'RE DONE?

WHEN THEY'RE DONE?

OBVIOUSLY THEY AREN'T DONE YET.

NO THEY'RE NOT.

AND, BECAUSE OF THE SIZE OF THESE THE WAY I HAVE IT FIGURED IS THAT AS LONG AS YOU'RE MAINTAINING THE TEMPERATURE AT 350... UM HMM.

BY THE TIME THEY'RE NICE AND GOLDEN BROWN THEY'RE GOING TO BE COOKED ALL THE WAY THROUGH.

UM HMM.

IF YOUR TEMPERATURE WAS TOO HOT THEY WOULD BROWN BEFORE THEY COOK ALL THE WAY THROUGH.

YEAH.

SO, YOU REALLY NEED A FRYING THERMOMETER WHEN YOU'RE DOING FRYING.

I THINK IT'S A GOOD IDEA.

BECAUSE YOU CAN'T TELL BY THE EYE.

AND IT'S GOING TO SAVE YOUR OIL TOO BECAUSE IF YOUR OIL GETS TO THE BURNING POINT YOU CAN RUIN THE WHOLE POT OF OIL.

UM HMM, YEAP.

THESE ARE JUST ABOUT RIGHT.

THEY'RE BEAUTIFUL.

I'LL TURN THAT OFF.

IT'S LOVELY INSIDE.

MMM.

THAT'S DELICIOUS.

AND THE HAM IS VERY SUBTLE AND THE PEPPER.

AND IT'S SWEET FROM THE SWEET CORN.

AND THIS IS SO WONDERFULLY CRISP.

AND THAT FRESH OIL.

YEAP.

YOU RARELY GET SOMETHING THAT'S REALLY FRESHLY DONE THE WAY YOURS IS.

UM HMM.

THANK YOU, JASPER.

YOU'RE WELCOME.

THESE ARE JUST A REAL TREAT.

WELL, GOOD.

Julia: ZARELA IS GOING TO SHOW US SOME REAL MEXICAN COOKING TODAY SOME REALLY AUTHENTIC STUFF.

AND NOW WE'RE GOING TO DO CHILES RELLENOS.

AND WHAT DOES RELLENOS MEAN?

STUFFED.

STUFFED.

WE'RE GOING TO STUFF IT WITH A WONDERFUL FILLING.

GOOD.

WHICH FEATURES TWO OF THE THINGS THAT PEOPLE DON'T NORMALLY ASSOCIATE WITH MEXICAN FOOD.

ONE OF THEM IS DRIED FRUITS AND THE OTHER ONE ARE AROMATIC SPICES LIKE CANELA YEAH.

WHICH IS A TRUE CEYLON CINNAMON CUMIN AND CLOVES.

AND YOU KNOW ALL OF THIS PRODUCES A VERY AROMATIC WONDERFUL STUFFING.

I'M JUST GOING TO MELT SOME BUTTER IN IT.

UM HMM.

AND WE'LL LOWER THIS.

WE'RE GOING TO TAKE TWO MINCED CLOVES OF GARLIC AND ADD IT.

AND ONE MEDIUM ONION, NICELY DICED.

YOU CAN HAND ALL THOSE EMPTY THINGS TO ME.

THANK YOU.

HOW NICE TO HAVE GREAT ASSISTANT, HUH?

YEAH.

AND WE'LL JUST COOK THE ONIONS.

AND LET THAT COOK FOR A FEW MINUTES.

AND THEN WE'LL START ADDING WE HAVE DRIED APRICOTS, DRIED PEACHES PRUNES WHICH ARE USED A LOT IN MEXICAN FOOD PARTICULARLY WITH PORK, AND OLIVES.

OH.

YOU KNOW, WHEN SPAIN CONQUERED MEXICO TURKEY CONTROLLED THE MEDITERRANEAN.

SO A LOT OF THE SPANISH FOOD AND THE MEXICAN FOOD NOW CONTAIN A LOT OF SORT OF NORTH AFRICAN TYPE OF INFLUENCES.

AND I GUESS ALL OF THIS DRIED FRUIT COMES FROM THAT TIME PUTTING ALL THE DRIED FRUITS.

THIS IS ACTUALLY A VERY SIMPLE DISH TO MAKE.

THE PROBLEM IS JUST DICING EVERYTHING AND THEN YOU'RE SET TO GO VERY, VERY FAST.

AND NOW WE'LL PUT THE SPICES.

THIS IS THE CUMIN.

IT HAS A LOT OF SPICES.

CLOVES, ABOUT A TEASPOON AND A HALF TO TWO.

TRUE CEYLON CINNAMON.

TRUE CEYLON CINNAMON.

IN MEXICO, IT'S CALLED CANELA.

IT IS THE MOST WONDERFUL THING.

AND NOW I'LL ADD THE PORK.

SHREDDED PORK.

HOW WAS THAT.

I COOK IT WITH JUST A LITTLE BIT OF WATER ENOUGH WATER TO COVER.

SOME MASHED GARLIC, BLACK PEPPERCORNS, AND SALT.

A LITTLE BIT OF SALT.

BECAUSE THE OLIVES ALREADY HAVE SALT SO YOU HAVE TO BE CAREFUL NOT TO OVERSALT IT.

AND WE'LL JUST LET THAT COOK A FEW MINUTES.

MAYBE FIVE, SIX MINUTES TO GET ALL THE FLAVORS TO MELD.

NOW THE CINNAMON HAS A VERY DIFFERENT FLAVOR.

OH, YES.

AND IT LOOKS THE SAME.

THIS IS CALLED TRUE CEYLON CINNAMON.

AND THAT IS A REGULAR CINNAMON THAT IT'S USED IN THE UNITED STATES.

THIS IS REALLY NOT CINNAMON AT ALL.

AND THIS ONE, YOU KNOW PEELS OFF IN EASY BARKS.

UM HMM.

AND YOU CAN'T FIND IT IN A LOT OF SPICE SHOPS BUT A LOT OF PLACES HAVE IT FROM, IN MAIL-ORDER.

BUT DO YOU SEE THE DIFFERENCE?

AND WHAT DO THEY CALL THIS, TRUE... TRUE CEYLON CINNAMON.

TRUE CEYLON CINNAMON.

IN MEXICO IT'S CALLED CANELA.

AND WHERE DOES THIS COME IN FROM?

THIS IS ALSO FROM CEYLON.

BUT IT'S JUST A DIFFERENT KIND OF... THIS IS A HARD BARK AND THIS IS A SOFT BARK.

UM HMM.

AND THE FLAVOR'S MUCH MORE SUBTLE.

SO THIS IS ACTUALLY DONE NOW.

NOW WE'LL HAVE TO DO THE CHILES.

YOU COULD USE THE ANCHOS OR... BUT TODAY WE'RE GOING TO USE A POBLANO WHICH ARE WIDELY AVAILABLE THROUGHOUT THE UNITED STATES.

WHAT HAVE YOU DONE TO THESE?

IF YOU WANT TO STUFF THEM, I USUALLY FRY THEM BECAUSE THEN IT COMES OUT NICE AND HARD LIKE THESE WHICH WE HAVE DONE AHEAD OF TIME.

BUT I'M GOING TO SHOW YOU HOW TO DO IT.

FIRST OF ALL, YOU MAKE A LITTLE SLIT.

I HAVE TO WARN YOU THAT THIS SPLATTERS A LOT SO YOU MIGHT HAVE TO JUMP OUT OF THE WAY.

I'LL KEEP AWAY.

AND PEOPLE SHOULD REALLY BE CAREFUL WHEN THEY DO THIS AT HOME AND WEAR SOMETHING, IN SOME PROTECTIVE CLOTHING.

BUT IT REALLY DOES MAKE A DIFFERENCE IN THE WAY THAT THE CHILE LOOKS.

SO WE'LL JUST PUT IT IN THE PAN.

IT SHOULD BE NICE AND HOT- SO WE HAVE TO WATCH THIS.

THIS IS DANGEROUS.

IT'S DANGEROUS TO YOUR CLOTHES IF NOT YOUR HEALTH.

YOU SEE IT TAKES, IT'S VERY FAST.

WE JUST WANT IT TO BE A LITTLE BEIGE IN COLOR LIKE THIS.

THE SKIN BLISTERS IMMEDIATELY.

SO YOU DON'T WANT TO DO TOO MANY AT A TIME BECAUSE THAT WAY IT LOWERS THE TEMPERATURE AND IT TAKES LONGER.

AND THEN THE CHILE GETS SOGGY AND IT'S ALL THIS CHAIN OF EVENTS.

YOU SEE IT MOVES VERY FAST.

NOW SEE, WE'RE DONE.

AND IT DIDN'T EVEN SPLATTER.

THAT'S GREAT.

SO NORMALLY I WOULD PEEL THIS UNDER RUNNING WATER OR YOU COULD DO IT IN A BOWL OF COLD WATER TO BRING IT DOWN SO THAT YOU COULD HANDLE IT.

NOW YOU SEE HOW EASILY THE SKIN PEELS OFF.

THIS IS STILL A LITTLE HOT.

OR IF YOU WANT, YOU COULD JUST TAKE A LITTLE KNIFE AND DO THAT.

THAT'S PROBABLY THE EASIEST WAY TO DO IT.

THAT WAY YOU DON'T GET BURNED.

SO THEN, THAT'S IT.

RINSE IT OFF.

YOU TRY TO FIND THE SAME SLIT BUT IF YOU CAN'T, JUST MAKE ANOTHER ONE.

OPEN IT UP.

TAKE OUT THE SEEDS, AND THE RIBS IF YOU WANT.

AND YOU'RE READY.

WE'RE READY TO STUFF.

SO YOU JUST TAKE FILLING MAKE SURE EACH OF THE CHILES HAS SOME DRIED FRUIT IN IT.

THEN THIS IS ALL THAT GOES IN?

THAT'S ALL THAT GOES IN.

IT'S VERY SIMPLE.

AND IF YOU CAN SUBSTITUTE THE PORK YOU KNOW, AND USE CHICKEN OR BEEF.

YOU COULD ALSO USE DIFFERENT STUFFING FOR THE CHILES.

IT DOESN'T HAVE TO... THIS IS A GOOD TECHNIQUE TO LEARN HOW TO FRY THEM YOU KNOW, PEEL THEM FOR STUFFING.

SO NOW THEY'RE READY FOR THE OVEN.

OH, THANK YOU.

NOW FOR THE TOMATO SAUCE.

YES.

I CREATED THIS ACTUALLY TRYING TO GET THAT FLAVOR OF THE CHILES EN NOGADA.

AND IT HAS THAT FAVORITE MEXICAN TECHNIQUE OF ROASTING.

I JUST LOVE THE WAY IT INTENSIFIES THE FLAVOR.

I GET A MEDIUM ONION, UNPEELED AND JUST PUT IT DIRECTLY ON THE GRIDDLE.

AND THESE ARE EIGHT GARLIC CLOVES YOU KNOW, NICE BIG ONES, ALSO UNPEELED.

WE'RE GOING TO ROAST THAT FOR A WHILE.

AND THEN WE'RE GOING TO MAYBE RAISE THIS HEAT A LITTLE BIT NOW I'LL WATCH IT FOR YOU.

TO ABOUT MEDIUM.

WE HAVE TO BE WATCHING IT.

I'LL CORE THE TOMATOES.

AND WE'LL ROAST THOSE TOO.

I USUALLY DO THE CUT SIDE DOWN.

THAT WAY WE CAN COLLECT ALL THE LITTLE JUICE BECAUSE WE WANT TO SAVE EVERY LITTLE DROP OF PRECIOUS JUICE.

HMM.

THESE ARE WONDERFUL TOMATOES.

I'M GOING TO GET FOUR TOMATOES AND PUT THEM THERE.

AND THEN WE'LL JUST WATCH THEM UNTIL THEY ROAST.

IT WILL TAKE ABOUT TEN MINUTES.

UM HMM.

I THINK THEY'RE PROBABLY READY TO TURN NOW.

YOU WANT IT TO BE BLACKENED.

THAT'S HOW I TELL YOU THAT I REALLY PREFER NOT TO USE THE OVEN TOO MUCH BECAUSE I WANT TO HAVE SOME OF THOSE LITTLE BLACKENED BITS.

AND THE NATURAL SUGAR THAT COMES OUT WITH THE ROASTING.

I THINK THE ONIONS ARE PROBABLY READY.

IT DOESN'T REALLY MATTER IF THEY GET A LITTLE BURNT UM UM.

BECAUSE YOU CAN JUST SCRAPE THAT OFF.

YEAP.

I LOVE THE SMELL OF ROASTING GARLIC.

IT'S HARD TO DO THE SIDES.

SO THESE LOOK LIKE THEY'RE ABOUT READY.

YOU DO THAT REALLY JUST TO PEEL THEM?

NO, I DO THEM BECAUSE OF THE FLAVOR.

YEAP.

I LOVE IT.

AND THEN YOU HAVE THIS WONDERFUL PAN, YOU KNOW WHICH IS ACTUALLY PEELING THEM FOR ME.

I DON'T EVEN HAVE TO DO THAT MUCH WORK HERE.

THAT'S A GREAT FRENCH SOLE MEUNIERE PAN.

THAT'S WONDERFUL.

AND WHAT DO YOU, YOU JUST LEAVE THAT... YOU JUST LEAVE THAT.

I ALWAYS PUT IT IN A BOWL SO THAT IT CAN CATCH EVERY LITTLE BIT OF JUICE.

YES, UM HMM.

WHILE THAT COOLS DOWN A LITTLE BIT THIS IS MUCH EASIER TO WORK WITH BECAUSE THIS HAS BEEN OUT.

AND THEN YOU JUST SCRAPE OFF.

SO THEN... I'M JUST GOING TO SCRAPE OFF.

OH, AND THAT LEAVES THE BROWN PART IN TOO, YES.

JUST TO KEEP, THE NICELY COOKED ONION.

THIS IS BURNT, BUT, YOU JUST TAKE IT OFF.

YOU SEE, THAT'S WHY YOU LEAVE THE SKIN ON.

AND NOW YOU JUST HAVE ALL OF THAT WONDERFUL FLAVOR.

WE CUT THIS OFF HERE.

CUT THIS OFF HERE.

I LIKE TO LEAVE A LITTLE BIT OF THE BURNED PART ON.

A LITTLE BIT.

BECAUSE THAT ADDS A NICE SMOKY FLAVOR.

YOU SEE, YOU JUST PEEL IT.

AND NOW WE'RE GOING TO PEEL THE GARLIC.

YOU SHOULD DO THIS UNTIL THEY'RE SOFT.

AND WE'LL PEEL THEM.

THAT'S PEELING THEM VERY EASILY, ISN'T IT?

YES, LOOK.

YOU DO HAVE ASBESTOS HANDS I THINK.

I DO.

LET'S SEE HOW EASILY THAT PEELS.

YES, AND THAT IS LOVELY AND SOFT.

I'LL PEEL THE TOMATOES NOW.

YOU SEE HOW EASILY THEY COME OFF?

CUT THE TOMATOES.

YOU CAN CUT THEM IN HALF BECAUSE THAT MAKES THEM A LOT EASIER TO BLEND.

YOU LEAVE THE SEEDS IN?

YES, FOR THIS RECIPE I DO.

I ALSO LEAVE A LITTLE BIT OF THE CHARRED BITS OF THE TOMATO.

BECAUSE I DON'T WANT TO BE TOO RELIGIOUS ABOUT IT BECAUSE I LOVE THAT FLAVOR.

UM HMM.

PUT IN ANY REMAINING JUICE... YOUR ONION... PEELED GARLIC... AND THEN THAT'S IT.

I'LL CLEAN UP A LITTLE BIT FOR YOU.

THANK YOU VERY MUCH.

I'M NOT THE WORLD'S NEATEST COOK, I'M SORRY.

OH, NEITHER AM I. NOW I GUESS WE'RE READY.

AND WE'RE JUST GOING TO PUT IT IN A PAN WITH NO FAT OR ANYTHING.

WE'RE READY AND THEN WE'VE BEEN REDUCING SOME CREAM- ONE AND A HALF CUPS THERE UNTIL IT'S GOING TO BE REDUCED BY HALF.

AND WE CAN JUST ADD IT.

AND WE'LL JUST LET IT SIMMER FOR AROUND TEN TO 15 MINUTES UNTIL IT GETS A NICE FLAVOR.

WE'LL ADD SOME SALT TO TASTE.

WE'LL CHECK THE SEASONING LATER AND SEE HOW IT IS.

HOW LONG DOES THIS COOK?

ABOUT TEN TO 15 MINUTES.

IS IT TO REDUCE OR BOIL, OR WHAT?

TO REDUCE IT, TO COOK THE TOMATOES MORE.

AND TO COOK IT.

YEAH, I SEE.

YEAH.

AND ALSO JUST TO ENRICH THE FLAVOR.

WE'RE READY TO PUT THE CREAM IN.

OKAY.

ALL OF IT?

YES, ALL.

AND THEN WE'LL JUST LET IT COOK FOR A WHILE.

I WANT TO TASTE IT NOW.

I SEEM TO BE AN INVETERATE TASTER.

THAT'S GREAT; THAT'S WHY YOU'RE SUCH A GREAT COOK.

WELL YOU HAVE TO, I THINK.

YES.

MMM.

I CAN SEE THAT IT'S A LITTLE RAW.

YEAH.

SO YOU DO NEED TO TASTE IT.

IT'S GOOD.

BUT IT WILL CHANGE A LOT.

UM HMM.

HOW LONG WERE THOSE IN, ZARELA?

ABOUT EIGHT TO TEN MINUTES.

IT DEPENDS ON THE SIZE OF THE CHILE.

WAS IT A 500 DEGREE OVEN?

YES.

IT WAS REALLY VERY HOT.

YES, VERY, VERY HOT.

AND THE SAUCE IS NICELY REDUCED NOW.

YOU CAN LET IT GET AS THICK AS YOU WANT.

IT INTENSIFIES THE FLAVOR, JUST WATCH THE SALT THOUGH.

SO THAT YOU HAVEN'T PUT IN TOO MUCH AT FIRST.

YEAH.

YOU WANT A NICE PUDDLE OF... THAT'S A PRETTY PLATE.

YES.

A PUDDLE OF SAUCE.

ONCE THE SAUCE IS DONE, WILL IT KEEP FOR AWHILE?

YES IT WILL ACTUALLY, A FEW DAYS.

AND IT'S A GREAT PASTA SAUCE JUST THE WAY IT IS.

OF COURSE.

AND I DON'T GARNISH MY FOOD TOO MUCH.

YOU KNOW, PUT A NICE LITTLE BIT OF RADISH.

SOMETIMES YOU DON'T KNOW WHAT IT IS.

EXACTLY.

RADISHES.

JUST A FEW LITTLE RADISHES.

NO BIG DEAL.

AND A LITTLE BIT OF CHOPPED SCALLIONS.

THAT'S ALWAYS NICE.

YEAH, AND IT'S EASY.

AND VOILA.

ZARELA, IT'S BEEN A WONDERFUL EXPERIENCE.

I FEEL I KNOW A LITTLE BIT ABOUT MEXICAN COOKING.

I LIKED IT VERY MUCH.

THAT'S GREAT.

OH, HERE'S TO YOU.

SALUD TO YOU.

BON APPETIT.