Essential Pepin

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- SEE, THEY'RE REALLY CREAMY.

YOU KNOW, CREAMY AND TENDER RISOTTO HERE.

HERE WE ARE.

WHEN I DO RISOTTO, THERE IS NEVER ENOUGH OLIVE OIL OR CHEESE IN IT.

SO, YOU KNOW, AT THE END, JUST A LITTLE SOUPCON AND A LITTLE BIT OF EXTRA CHEESE ALWAYS WELCOME.

THIS IS A GREAT DISH, AND I'M GOING TO SHOW YOU HOW TO MAKE IT.

BEGIN BY CHOPPING HALF AN ONION.

ADD A LITTLE OIL TO THE HOT PAN, THEN THE ONION, AND SAUTE FOR ABOUT A MINUTE, STIRRING.

I LIKE TO CHOOSE ITALIAN ARBORIO RICE FOR THIS RISOTTO.

ADD IT TO THE PAN, AND STIR IT WELL TO COAT EACH GRAIN WITH OIL.

ADD ABOUT HALF OF THE HOT STOCK.

SEASON WITH SALT AND FRESHLY GROUND BLACK PEPPER.

LOWER THE HEAT, COVER, AND LET COOK, STIRRING OCCASIONALLY, UNTIL THE STOCK HAS BEEN ABSORBED.

CHOP A PIECE OF FENNEL, AND ADD IT ALONG WITH ANOTHER HALF A CUP OF STOCK.

AND WHILE IT'S COOKING, PEEL AND CHOP A RED BELL PEPPER.

CHOP THE MUSHROOM.

CUT THE ASPARAGUS INTO ONE-INCH PIECE.

THEY CAN BE CUT AHEAD AND COMBINED ALONG WITH THE PEAS.

ADD THEM, AND COOK COVERED FOR ANOTHER FIVE MINUTES.

WHEN ALL THE STOCK HAS BEEN ABSORBED AND THE RICE IS TENDER, REMOVE THE RISOTTO FROM THE HEAT, AND STIR IN A COUPLE OF TABLESPOON OF BUTTER AND SOME PARMESAN CHEESE TO MAKE A WONDERFUL RISOTTO WITH VEGETABLE.

MMM.

DELICIOUS.

I'M USING A LOT OF GRAIN, POTATO, PASTA TODAY.

FROM EASY TO ELEGANT, THIS IS ESSENTIAL PEPIN.

[upbeat string music] - MAKE SURE WHEN YOU PEEL POTATO THAT YOU DON'T HAVE ANY EYE, BLACK EYE HERE.

GO AROUND WITH OUR GREAT PEELER, SO IT WORKS GOOD WITH IT.

WE ARE GOING TO DO DARPHIN POTATO, WHICH IS A KIND OF SHREDDED POTATO SAUTED INTO A PANCAKE, A SKILLET SWEET POTATO, A GREEN COUSCOUS, AND A CORN POLENTA WITH A MUSHROOM RAGOUT TODAY.

SO LET'S GET TO WORK.

I'M GOING TO START BY SHREDDING THIS.

THIS CAN BE SHREDDED WITH THOSE.

GOT TO WATCH YOUR KNUCKLE HERE WHEN YOU USE THIS.

AND OF COURSE YOU DO IT ON THE THICK PART OF IT, NOT ON THIS PART.

IF, OF COURSE, YOU HAVE ONE OF THOSE WONDERFUL MACHINE, YOU PUT THEM IN AND... [machine whirs] JUST PUT THE POTATO RIGHT THERE.

I WASHED THIS ONE.

THAT'S IT.

WE HAVE A LITTLE PIECE OF POTATO LEFT HERE.

WELL, WE HAVE ENOUGH.

HERE IS MY POTATO.

WHAT YOU WANT TO DO IS TAKE A LITTLE BIT OF THE LIQUID OUT OF IT.

YOU SEE?

OKAY.

MORE.

SO THIS IS--WHERE I COME IN FRANCE, WE CALL THAT POMME PAILLASSON-- A PAILLASSON IS A DOORMAT-- BECAUSE WE MAKE IT INTO A KIND OF FLAT THING LIKE A DOORMAT.

AND IN LYON, WE CALL IT POMME PAILLASSON.

IN SWITZERLAND, THEY CALL IT ROESTI POTATO.

HERE I PUT SOME SALT ON IT.

A BIT OF SCALLION.

SOMETIMES YOU DO THOSE POTATO WITH COOKED POTATO AS WELL.

YOU KNOW, IT'S A DIFFERENT TEXTURE.

DIFFERENT TASTE TOO.

AND EVEN A LITTLE BIT OF PEPPER.

I ADD ALL MY SEASONING HERE.

AND OF COURSE WE CAN DO IT IN A LARGER SKILLET, THINNER; SHORTER SKILLET, THICKER.

QUESTION OF TASTE.

I HAVE A VERY HOT SKILLET HERE.

THIS IS A LITTLE BIT OF VEGETABLE OIL.

I'LL PUT SOME BUTTER AT THE END.

MIX THAT IN THERE.

OKAY.

[sizzling] MAYBE EVEN PUT... A LITTLE BIT OF THAT BUTTER NOW.

THAT'S IT.

MELTING AROUND.

NOW, YOU WANT TO SAUTE IT, YOU KNOW, A COUPLE OF TIME TO GET A LITTLE BIT OF THE FAT INSIDE THE POTATO ITSELF, YOU KNOW, MIXING IT THIS WAY TO GIVE IT MORE TASTE.

AND AFTER A COUPLE OF TIME, THEN YOU DON'T TOUCH IT.

YOU SPREAD IT FLAT, AND YOU KEEP THAT ON HIGH TEMPERATURE.

YOU WANT TO COOK THAT PROBABLY CLOSE TO 10 MINUTE ON ONE SIDE.

YOU FLIP IT LIKE YOU DO A CREPE, AND THEN YOU HAVE TO COOK IT ABOUT THE SAME AMOUNT OF TIME ON THE OTHER SIDE.

OKAY.

WHILE THIS IS COOKING, WE'RE GOING TO DO THE SECOND ONE, WHICH IS A SKILLET SWEET POTATO.

WE HAVE A YAM AND SWEET POTATO.

I LOVE IT.

SOMETIME I DO--WE DO IT WITH THE SKIN.

TODAY I'M TAKING THE SKIN OFF... 'CAUSE I THINK THERE IS A FAIR AMOUNT OF BLACK SPOTS ON IT.

THIS IS A BIG ONE, AS YOU CAN SEE.

AND CERTAINLY THE YAM OR SWEET POTATO, I USE THEM A GREAT DEAL IN THE FALL-- OF COURSE, THANKSGIVING AND ALL THAT-- IN PUREE, DIFFERENT TYPE OF WAY OF DOING IT.

I LOVE THOSE.

THOSE, OF COURSE--I'VE NEVER HAD THAT IN FRANCE.

SO HERE WE'RE GOING TO CUT THAT IN TWO.

ABOUT HALF INCH.

I'M GOING TO PUT SOME WATER IN THERE, MAYBE HALF A CUP OF WATER.

THE WATER THERE IS USED AS A CARRIER, YOU KNOW.

WHAT'S HAPPENING IS THAT VERY OFTEN, WE USE WATER AS CARRIER.

THAT IS, WHEN YOU SAUTE ONION, FOR EXAMPLE, THE RECIPE TELLS YOU, "SAUTE YOUR ONION, CHOPPED ONION.

"DON'T LET THEM BROWN.

COOK THEM UNTIL THEY ARE TENDER BUT NOT BROWN."

WHAT DO YOU DO WHEN YOU PUT THEM IN HOT OIL OR HOT WATER?

THEY START BROWNING.

SO WHAT DO YOU DO?

YOU PUT 4, 5 TABLESPOON OF WATER, HALF A CUP OF WATER.

BY THE TIME YOU CAN HEAR IT, IT'S SIZZLING AGAIN.

THE WATER HAS DISAPPEARED.

THE ONION ARE COOKED AND TRANSPARENT.

OKAY.

SO THAT'S WHAT'S GOING TO HAPPEN HERE.

I HAVE ENOUGH WATER SO THAT IT'S GOING TO COOK NICELY, AND AFTER IT'S COOKED, THERE IS NO MORE WATER.

THEN I WILL TAKE THE LID OFF.

THROW A LITTLE BIT OF SALT.

WE CAN EVEN PUT A DASH OF SUGAR, IF YOU WANT, IF YOU WANT MORE CARAMELIZATION.

THIS WILL BOIL AND COOK ABOUT FIVE MINUTES.

THEN THE WATER WILL HAVE DISAPPEARED.

THEN YOU CAN REMOVE THE LID, CONTINUE COOKING IT, TURNING IT SO THAT IT BROWNS NICELY.

THIS IS COOKING.

AT THAT POINT, WHEN IT'S NICELY BROWN, THEN WE CAN FLIP IT OVER OR WE CAN USE A LID-- NOT A LID LIKE THAT BUT A FLAT ONE OR SOMETHING FLAT-- TO TURN IT UPSIDE DOWN AND SLIDE IT ON THE OTHER SIDE.

I KNOW HERE IT'S NOT BROWN ENOUGH, BUT...

I FLIP IT.

AS YOU CAN SEE, SO IT STARTS BROWNING NICELY ON THIS SIDE.

IT NEEDS TO COOK ANOTHER TEN MINUTES.

I PROBABLY WILL FLIP IT AGAIN SO THAT IT BROWNED MORE THAN THAT.

A BIT MORE OIL ON TOP.

AND THAT'S IT.

AND NOW WE JUST HAVE TO WAIT AND MAYBE HAVE A GLASS OF WINE WHILE WE'RE WAITING FOR THE POTATO TO BE COOKED.

YOU CAN SEE THAT MY POMME PAILLASSON, OR ROESTI POTATO, ARE COOKED.

BROWN--BEAUTIFUL AND BROWN ON EACH SIDE.

THIS IS TOTALLY REDUCED; THERE IS NO MORE LIQUID, AS YOU SEE NOW, SO I CAN LET IT BROWN.

THE ROESTI POTATO, YOU KNOW, YOU CAN SERVE IT LIKE A BIG CREPE.

YOU KNOW, YOU CAN SERVE IT LIKE THAT.

YOU CAN NEVER GO WRONG WITH THAT.

YOU KNOW WHAT IT'S VERY GOOD WITH?

I LOVE THAT WITH A SLICE OF SALMON, SLICE OF SALMON ON TOP, SOME SOUR CREAM, AND ALL THAT.

THIS IS GREAT.

THAT'S IT.

ANY TYPE OF ROAST, A STEAK, OR WHATEVER IS GOING TO GO WELL WITH IT TOO.

MY SWEET POTATO NOW SHOULD-- THERE THEY ARE, NICE AND BROWN.

THEY'RE CERTAINLY VERY TENDER NOW.

YOU CAN ALWAYS PUT-- SOMETIME I PUT A LITTLE BIT OF HONEY IN IT, YOU KNOW?

THAT, OF COURSE, CAN BE DONE AHEAD AS WELL.

GOOD.

I CAN ARRANGE THE POTATO ON TOP AND MAYBE A LITTLE BIT OF CHIVES.

A BIT OF GREEN.

THAT'S IT.

SO... LET'S SEE.

THAT'S IT.

IT'S A WAY OF DOING IT IN THE SKILLET, WHICH IS FASTER THAN IN THE OVEN.

I CAN OVERLAP THEM A LITTLE BIT HERE.

OKAY.

THIS ONE HERE.

AND FINALLY THIS ONE THERE.

EVEN A LITTLE BIT OF THE BUTTER WHICH IS LEFT.

DASH OF THE GREEN ON TOP.

AND THIS IS A PERFECT GARNISH FOR YOUR TURKEY, YOU KNOW?

THE DARPHIN POTATO AND THE SKILLET SWEET POTATO.

HERE WE ARE.

I'M GOING TO MAKE A GREEN COUSCOUS NOW.

I HAVE FOUR DIFFERENT TYPE OF HERBS.

I HAVE BASIL, TARRAGON, PARSLEY, CHIVES, AND A SMALL CLOVE OF GARLIC.

YOU CAN HAVE OTHER TYPE OF HERB, OF COURSE, THAT YOU WANT.

I'M GOING TO PUT THAT INTO THAT MINI CHOP HERE TO MAKE KIND OF A--PRACTICALLY LIKE A GREEN LIQUID, YOU KNOW?

NOW, HERE.

I'LL PUT THAT IN THERE.

AND I'M USING--OF COURSE YOU CAN USE THE REGULAR COUSCOUS, WHICH DOES TAKE A WHILE TO COOK.

OR THIS IS THE INSTANT TYPE OF COUSCOUS, WHICH IS MUCH FASTER, OF COURSE, TO COOK.

AND I'M GOING TO LIQUEFY THAT WITH SOME OF THE WATER.

A CUP OF COUSCOUS IN A CUP OF WATER.

SO I'M GOING TO PUT, OH, CLOSE TO HALF A CUP HERE TO HELP ME LIQUEFY THIS.

BEAUTIFUL.

I HAVE A TABLESPOON OF BUTTER IN THERE.

SO I HAVE THE BUTTER IN THERE AND ONE CUP OF COUSCOUS, AS YOU CAN SEE HERE.

THIS IS AN INSTANT COUSCOUS.

YEAH, ONE CUP.

WHAT I WANT TO BE-- YEAH, THAT'S IT.

WELL, I WANT TO MAKE SURE I HAVE A DASH OF SALT WITH IT.

AND I WANT TO MAKE SURE THAT I STIR IT SO THAT THE BUTTER ITSELF IS GOING TO COAT THE COUSCOUS.

AND THEN--NOW I KNOW IT'S NICE AND COATED, I'M GOING TO PUT THAT GREEN LIQUID IN IT.

THERE WE ARE.

AND THEN THE EXTRA WATER, I PUT ABOUT HALF A CUP HERE, SO I'M GOING TO PUT ABOUT HALF A CUP HERE OF BOILING WATER.

THAT'S IT.

YOU STIR IT.

YOU STIR IT NICELY SO IT TAKES.

SOMETIMES I PUT FIGS AND DATES.

AND THAT'S IT.

YOU WANT TO COVER IT AND LET IT SET FOR, LIKE, FIVE MINUTES AT LEAST.

AND THEN WITH A FORK YOU CAN, YOU KNOW, FLUFF IT AND YOU CAN USE IT.

AND THIS IS IT.

I CAN SEE NOW, YOU KNOW, THAT, AS I SAY, YOU WANT TO GET IT FLUFFY LIKE THIS WITH A FORK.

BEAUTIFUL.

GREAT WITH A LOBSTER, GREAT WITH FISH.

HERE WE ARE HERE.

AND AS I SAY, ONE CUP OF COUSCOUS WILL GIVE YOU TWO CUP.

IF ANYTHING, IF EVER YOU DO, LIKE, FIVE CUP OF COUSCOUS, YOU DON'T PUT FIVE CUP OF WATER.

EACH TIME YOU DO A CUP, I WOULD REDUCE AT LEAST TWO, THREE TABLESPOON OF WATER.

OTHERWISE, IT GETS A LITTLE TOO WET.

AND THAT'S IT.

NICE AND FLUFFY NOW.

MMM, VERY GOOD.

AND HERE IS MY GREEN COUSCOUS.

I'M GOING TO DO A BEAUTIFUL POLENTA DISH FOR YOU TODAY, WHICH IS POLENTA, OR YELLOW CORNMEAL OR WHITE CORNMEAL OR HARINA DE MAIZ TOO.

IT'S ALL THE SAME THING, FROM THE CORN.

AND BASICALLY YOUR PROPORTION IS ONE TO FOUR.

YOU KNOW, SO I HAVE HALF A CUP OF YELLOW CORNMEAL HERE, TWO CUP OF WATER.

I'M GOING TO PUT A DASH OF SALT IN THERE.

AND USE A WHISK, YOU KNOW, TO SPRINKLE IT IN TIME, AND STIR IT AS YOU PUT IT INSIDE, BECAUSE IT CAN LUMP.

IN FACT, YOU KNOW WHAT?

WHEN I DO A LOT OF POLENTA LIKE THAT, LET'S SAY IF I HAVE THREE CUP OF THIS, PUTTING IT IN THE WATER, IT TENDS TO LUMP, SO I KEEP, LIKE, 1 1/2 CUP OF WATER, COLD WATER.

I MIX IT WITH MY POLENTA.

IT'S ALL WET.

AND THEN I PUT IT IN THE BOILING WATER AND LET IT DILUTE.

SO HERE IT'S BOILING, AS YOU CAN SEE.

I'M GOING TO LOWER THE HEAT TO VERY LOW AND COOK IT SIX, SEVEN MINUTE.

DURING THAT TIME, WE ARE GOING TO DO A STEW OF VEGETABLE.

AND I'M GOING TO HAVE ONION IN THERE.

I HAVE GARLIC.

I HAVE TOMATO.

I HAVE MUSHROOM.

I HAVE CORN.

ANYTHING THAT I FIND IN MY REFRIGERATOR.

OH, MAYBE A QUARTER OF A CUP OF ONION.

A LITTLE BIT OF OIL THERE.

AND MAYBE A LITTLE PIECE OF BUTTER WITH IT.

OCCASIONALLY, YOU KNOW, TURN YOUR POLENTA SO IT DOESN'T BURN.

YOU WILL NOTE IT THAT IF YOU REALLY DO THAT AHEAD, IT WILL THICKEN ANYWAY, AND YOU WILL HAVE TO ADD WATER OR STOCK.

I MEAN, I DID IT WITH WATER HERE.

WE CAN DO IT, OF COURSE, WITH STOCK AS WELL.

OKAY, I HAVE MY ONION.

HERE.

YOUR GARLIC, IF YOU WANT TO DO YOUR GARLIC.

HIT IT ON THE SIDE LIKE THAT.

WHOOP, IT GOES ALL OVER THE PLACE.

BUT MY WIFE DOESN'T LET ME DO THAT AT HOME, YOU KNOW?

AND THEN YOU HAVE TO CUT THE END OF THE STEM HERE ALL THE TIME AS I CUT SO THAT BY THE TIME YOU CRACK IT A LITTLE BIT AND THE SKIN WILL COME OUT VERY EASILY.

HERE IT IS.

I'LL CRUSH THE GARLIC, AND WHEN YOU DO THAT, REMEMBER THAT YOUR KNIFE IS HERE, YOUR FINGER IS HERE, SO WHEN YOU USE IT ON THE SIDE, YOU HAVE TO CLEAR UP THE TABLE LIKE WHEN YOU SLICE SOMETHING.

SO HERE I BRING IT HERE, DOWN AND FORWARD.

AND THAT WILL RELEASE THE ESSENTIAL OIL IN THERE.

YOU CAN SEE THAT GOOEY THING.

AND THEN NOW I CAN ROCK MY KNIFE ON TOP OF IT AND EVEN CLEAN MY KNIFE.

TO HAVE IT VERY FINE, YOU KNOW?

OKAY.

HERE IT IS.

GARLIC, ONION-- I CAN'T LIVE WITHOUT IT.

NOW LOOK AT THE MUSHROOM.

PEOPLE SAY, DO I CLEAN UP MUSHROOM?

DO I WASH MUSHROOM?

IT IS NOT A QUESTION OF WHETHER YOU WASH IT OR NOT.

IF IT'S DIRTY, YOU WASH IT.

THE MOST IMPORTANT PART OF IT IS THAT WHEN YOU WASH IT-- AND YOU DON'T WASH IT AHEAD.

YOU DON'T EVEN WIPE YOUR MUSHROOM WITH A WET TOWEL, BECAUSE YOU TAKE THAT PROTECTIVE COATING, AND THEY START GETTING SOFT AND ALL THAT.

BUT BY THE TIME YOU'RE READY TO USE IT, PUT IT IN WATER AS I DID, WASH IT.

AS YOU CAN SEE, I HAVE A FAIR AMOUNT OF DIRT HERE.

SLICE IT AND USE IT.

AT THE LAST MOMENT: THAT'S THE SECRET OF IT.

SO HERE WE ARE.

WE CUT THEM ANY OLD WAY HERE, VERY COARSELY CHOPPED.

ANY TYPE OF MUSHROOM.

YOU COULD HAVE THE SAME TYPE OF MUSHROOM OR TWO OR THREE TYPE.

IT USED TO BE THAT THERE WAS ONLY-- I REMEMBER MANY, MANY YEARS AGO WHEN I CAME TO AMERICA, WENT INTO THE SUPERMARKET IN NEW YORK LIKE 50 YEARS AGO, AND SAY, "WHERE ARE THE MUSHROOM?"

PEOPLE WOULD SAY, "AISLE FIVE."

THAT WAS CANNED MUSHROOM.

THERE WAS NO FRESH MUSHROOM AT THAT TIME IN NEW YORK.

YOU HAD TO GO TO A SPECIALTY STORE JUST TO GET REGULAR WHITE BUTTON MUSHROOM LIKE THIS.

NOW I GO TO ANY SUPERMARKET.

I HAVE, WHAT, SIX, EIGHT, TEN DIFFERENT TYPE OF MUSHROOM.

MOST OF THEM HAVE NO TASTE, BUT THERE ARE ABOUT TEN DIFFERENT TYPE OF MUSHROOM.

OKAY.

NOW HERE IS WITH MY ONION.

THAT'S MORE THAN ENOUGH.

AND MY MUSHROOM ARE GOING TO GIVE A LITTLE BIT OF MOISTURE, YOU KNOW.

SO I WILL PUT CORN WITH IT AT THE LAST MOMENT.

SEE, I CUT THE CORN LIKE THAT WITH A KNIFE.

MY KNIFE IS IN THAT DIRECTION, NOT LIKE THIS.

IF YOU DO IT LIKE THIS AND-- [grunting] IT IS DIFFICULT.

WHY?

BECAUSE YOU'RE USING ONE INCH FROM THE CENTER OF THE KNIFE.

FROM THAT POSITION HERE, IF YOU DO THIS AND YOU START HERE AND YOU FINISH HERE, THEN IT SLIDE.

YOU KNOW, IT SLIDE BEAUTIFULLY.

POSITION OF THE KNIFE.

I HAVE ACTUALLY MUCH MORE THAN I NEED HERE, WITH THE CORN.

THAT'S IT.

AND MY TOMATO.

YOU COULD HAVE OTHER TYPE OF VEGETABLE, OF COURSE, IN THERE.

USUALLY DURING THE WINTER, PARTICULARLY, I USE A FAIR AMOUNT OF PLUM TOMATO.

THAT'S ABOUT THE BEST ONE THAT I CAN FIND IN THE MARKET.

OKAY.

YOU SEE, IF YOU HAVE THE MUSHROOM THAT I HAVE HERE AND YOU FEEL THAT THOSE MUSHROOM ARE NOT RENDERING ENOUGH WATER, YOU CAN ALWAYS PUT TWO, THREE TABLESPOON OF WATER THERE.

SEE, THAT POLENTA IS WAY COOKED NOW.

OKAY.

NOW LET ME ADD TOMATO.

YEAH, YEAH.

LITTLE SALT IN IT, PEPPER.

AND... TO FINISH IT UP HERE, I ADD ABOUT A HALF A CUP OF A GOOD CHICKEN STOCK.

THE CORN.

A LOT OF DIFFERENT VEGETABLE HERE.

A RAGOUT OF VEGETABLE.

AND THAT RAGOUT OF VEGETABLE, YOU CAN DO IT AND SERVE IT BY ITSELF OR AS A GARNISH TO A ROAST OR WHATEVER.

LET'S BRING THAT BACK TO A BOIL AND BOIL IT MAYBE FOR A MINUTE OR TWO.

I'M GOING TO USE A LITTLE BIT OF CHIVES, SO I MIGHT AS WELL CUT IT NOW TO PUT IT AT THE END.

THERE WE ARE.

MORE THAN ENOUGH.

AND ALL I HAVE TO DO NOW IS TO WAIT FOR THIS TO FINISH COOKING.

I THINK THAT I'M GOING TO ENJOY A GLASS OF WINE IN THE KITCHEN.

THIS IS A CHIGNIN-BERGERON.

THIS IS A WINE FROM SAVOIE, AN AREA OF FRANCE THAT PEOPLE DON'T REALLY KNOW FOR WINE.

NOTHING TO DO WITH BURGUNDY, BORDEAUX, EVEN THE CENTER OF FRANCE OR THE SOUTH.

THIS IS IN THE ALP.

BUT I WAS BORN NOT TOO FAR FROM THERE, SO I ENJOY THAT WINE.

POLENTA IS COOKED.

THE VEGETABLE ARE WAY COOKED HERE ALSO.

YOU WANT TO HAVE THEM NICE AND RUNNY WITH A FAIR AMOUNT OF JUICE.

THAT'S WHY I PUT THE CHICKEN STOCK, BECAUSE THE POLENTA, IT'S THICK, YOU KNOW.

OKAY, HERE WE ARE.

YOU WANT A SOFT POLENTA LIKE THIS.

AND WE HAVE PLENTY OF EXTRA VEGETABLE ON THE SIDE THAT YOU WANT TO GIVE.

A LITTLE CHIVE ON TOP.

YOU COULD EVEN ADD SOME CHEESE, BUT I THINK WE'RE GOING TO SERVE IT THIS WAY.

THE CORN POLENTA WITH THE MUSHROOM RAGOUT.

JUST REMEMBER THAT THE KITCHEN IS THE MOST RELAXING PLACE IN THE HOME.

IN MY HOME, IT IS.

SO COOK AND RELAX.

HAPPY COOKING.

[upbeat string music] Captioning byCaptionMax www.captionmax.com - HAPPY COOKING.