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.

MASTER CHEF AT MASA'S.

ONE OF SAN FRANCISCO'S TOP FRENCH RESTAURANTS.

JULIAN SERRANO WILL SHARE WITH US SOME OF HIS NATIVE SPANISH CUISINE.

CHEF JULIAN IS GOING TO MAKE FOR US TODAY A REAL SPANISH PAELLA.

WHAT ARE WE GOING TO HAVE IN IT?

WELL, WE'RE GOING TO HAVE CH ICKEN, CLAMS, AND LOBSTER.

OH, GREAT.

WE'RE GOING TO START WI TH THE LOBSTER ABOUT ONE AN D A QUARTER POUNDS.

WE'RE GOING TO BOIL IN WATER FO R ABOUT 30 SECONDS.

AND WE'RE GOING TO TIE THE LOBSTER.

HERE'S THE WOOD HERE.

I PUT A STICK TO THE TAIL TO KEEP IT STRAIGHT AND IT'S EASIER TO MAKE MEDALLIONS.

SO YOU CAN CUT THE TAIL?

EXACTLY.

SO IT HAS TO BE STRAIGHT OR IT'D BE MESSY.

EXACTLY.

ONE DONE.

I'M GOING TO DO AN OTHER ONE.

WELL, THAT'S A GOOD IDEA.

AND THESE LOBSTERS IS REALLY ALIVE.

YES, IT HAS TO BE BECAUSE IT GOES OFF VERY QUICKLY AFTER IT'S DEAD ISN'T IT?

YES, IF YOU COOK HIM WH EN IT'S DEAD I THINK THE MEAT GE TS VERY MUSHY.

I'M GOING TO DUMP IT IN THE WATER FOR ABOUT 30 SECONDS.

YOU WANT TO OPEN FO R ME?

THERE.

I THINK IT'S IMPORTANT TO TRY NOT TO OVERCOOK TH E LOBSTER.

30 SECONDS I THINK IS PLENTY OF TIME PUT IT IN COLD WATER TO COOL OFF.

WE PUT THE LOBSTER IN THE ICE WATER MAKING SURE TH AT IT'S COOL.

THAT STOPS TH E COOKING.

YOU DON'T WANT IT TO KEEP COOKING?

STOP RIGHT AWAY.

EXACTLY, EXACTLY.

IT VERY IMPORTANT TH EY'RE STILL RAW IN THE PAELLA BECAUSE IT COOKS IN THE PAELLA FOR 20 MINUTES.

UH-HUH.

AT THIS POINT WE'RE GOING TO START TO CLEAN THE LOBSTERS.

THERE.

YOU SEE, IT 'S STILL NICE... MM-HUH, IT'S STILL REALLY RAW.

LITTLE RAW.

YOU CAN USE THE HEAD FO R SOUPS, SAUCE.

AND THERE'S ALL THAT NICE TOMALLEY IN THERE.

NICE TOMALLEY.

BUT THAT'S NOT USED IN THE PAELLA?

NO.

TAKING OFF THE SIDE FLIPPERS.

THE SIDE FLIPPERS, EX ACTLY.

WE HAVE A BEAUTIFUL TAIL.

WE WANT TO SLICE THE TAIL.

WHICH WILL GIVE YOU NICE BE AUTIFUL MEDALLIONS.

THEY GET COOKED IN THE SHELL.

THAT'S GOOD.

EXACTLY.

NOW WE'RE GOING TO DO THE CLAW NORMALLY, THE CLAW CA RRY A LOT OF WATER.

AND WE PULL THESE UP AND YOU CAN SEE TH E WATER COMING.

THERE'S LOTS IN THERE, ISN'T THERE?

YES, SOME LOBSTER TAKE ON MO RE WATER THAN OTHERS.

I DON'T WANT TO PUT WA TER IN YOUR FACE.

YOU DON'T WANT THAT IN YOUR PAELLA.

RIGHT, EXACTLY.

JUST CRACK A LITTLE BIT.

THAT'S A HARD SHELL, ISN'T IT?

SIMPLE LIKE THAT... YOU WANT WHEN IT'S COOKING IN THE PAELLA.

IT'S EASY TO TAKE OUT LI KE I DID ONE FOR YOU.

WE DO ANOTHER ONE.

AND WE DO THE SAME WAY.

THERE.

HOW MANY PEOPLE WILL THIS SERVE?

SIX PEOPLE.

SIX PEOPLE.

THEY'LL HAVE TO FIGHT OVER THE CLAWS.

YES.

OKAY, WE'LL PUT TH E LOBSTER AWAY.

AND START WITH TH E CHICKEN.

THERE IS THE LEG OF CHICKEN AND I LIKE TO USE JU ST THE THIGH.

OH, GOOD.

BE CAUSE I FE EL LIKE... A THIGH IS MORE FATTY AND WHEN YOU COOK IT, IT 'S MORE MOIST.

SORT OF FATTY AND TASTIER.

EXACTLY.

IT'S SIMPLE TO CARVE.

IF THE THIGH IS A LITTLE BIG... JUST USE HALF OF IT.

AND THE THIGH IS A LOT CHEAPER YES, YES, YES.

THAN THE DRUMSTICK, INTERESTINGLY... AND FOR THE PAELLA I THINK IT'S THE BEST.

COOKING WITH THE FAT MA KES IT VERY CRISPY BECAUSE I THINK IT GI VES EXTRA FLAVOR.

BUT SOMEBODY THAT DO N'T LIKE THE FAT...

IT'S EASY TO REMOVE.

WELL, THEY'RE A BUNCH OF SISSIES.

YEAH.

I LIKE THE SKIN.

ANYWAY, WE'LL START BY SAUTEING THE CHICKEN.

WE'RE GOING TO JUST... WE WANT TO COOK IT SI DE SIDE DOWN.

MAKE A NICE GO LDEN COLOR.

MAKING SURE THE CHICKEN IS STILL RARE.

WE HAVE ANOTHER CH ICKEN HERE.

WE PUT SOME SALT.

OKAY, PEPPER.

THIS IS ENOUGH.

AND WE'RE GOING TO PUT TH E SKIN DOWN.

WE'RE LOOKING FOR A CHICKEN THAT'S JUST BEAUTIFUL GO LDEN COLORED.

THIS IS JUST TO BROWN IT FOR THE COLOR.

EXACTLY.

...FOR THE FLAVOR AN D THE SKIN.

BUT NOT TO COOK IT.

IT'S GOING TO COOK IN THE PAELLA, EXACTLY.

THAT'S A GOOD IDEA.

I THINK THEY'RE READY.

WE'RE GOING TO START TO TAKE OUT OUR CHICKEN.

SEE, IT'S BEAUTIFUL GOLDEN.

OH, YES, THAT'S BEAUTIFUL.

BEAUTIFUL GOLDEN.

NICE.

AND MOST OF THE FAT IS JUST RENDERED OUT OF THAT NOW.

EXACTLY.

WE'RE GOING TO START WI TH THE VEGETABLES.

WE'RE GOING TO START WI TH THE ONIONS.

A SIMPLE WHITE ONION.

WE'RE GOING TO MAKE A BRUNOISE.

JULIA, YOU WANT TO PUT SOME OIL IN THE PAN, PLEASE?

FINE.

WE WANT TO PUT TH E ONIONS IN THE PAN.

OKAY, NOW WE HAVE TH E TOMATO.

IT'S ALREADY BOILED AN D PEELED.

AND WE JUST CUT THEM.

WE TAKE OUT A LITTLE BIT OF THE... OH, YOU TAKE OUT THE INSIDE.

THE INSIDE.

YOU DON'T WANT SEEDS IN YOUR SAUCE.

NO, I DON'T WANT TH E SEEDS.

AND ALSO, WE DO TH E SAME THING.

THAT MAKES IT SO EASY TO DICE ONCE YOU'VE TAKEN THAT INSIDE OUT.

YES.

I WANT TO DO TH E PEPPER NOW.

THIS IS A BEAUTIFUL RE D PEPPER.

THAT'S BEAUTIFUL.

HERE I LIKE TO CLEAN TH E SEEDS OUT.

AND ALSO, I LIKE TO PEEL THEM A LITTLE OF THE PEPPER.

I HAVE THIS FANCY PEELER.

OH, YOU JUST PEEL IT WITH A PEELER.

YEAH, YOU PEEL IT LI KE YOU DO POTATOES.

I LIKE TO CHOP A LITTLE BIT.

IT'S EASY TO... ...TO CARVE.

VERY FINE DICE.

VERY FINE.

THAT'S CERTAINLY A LOT EASIER I THINK PEELING THE PEPPER IT EASY TO, EX ACTLY.

AND IT STAYS FRESH.

AND IT'S EASY TO CARVE BECAUSE THE SKIN SO METIMES IS TOUGH.

OH, IT'S SMELLING VERY NICE.

YES, AND IT'S MY FAVORITE.

OKAY, AND THEN IN A MOMENT I'M GOING TO PUT THE GARLIC.

I WAIT FOR TH E LAST MOMENT BECAUSE THEY GET TH E COLOR VERY SOON.

AND NOW AT THE MOMENT THE GARLIC I THINK IS ENOUGH.

WE CONTINUE TO... ...TO MOVE THEM VERY SL OWLY THIS WAY.

THIS WAY THE JUICES TA KE OUT ALL THE JUICES FROM THE, FR OM THE VEGETABLES.

THE VEGETABLE JUICES.

YES.

THAT'S GOOD THAT WE DO N'T PUT SO MUCH OIL BECAUSE THE CHICKEN HA VE A LITTLE FAT THERE.

THEY PRODUCE A LITTLE BIT OF OIL.

IT'S PERFECT TO BE ADDED WI TH THE RICE.

NOW IT'S TIME FO R THE TOMATOES.

YOU SEE EVERYTHING IS NICE.

IT'S LOW COOKING, TH E JUICES IN THE PAN.

IS THIS JUST LIKE A SPANISH PAN?

EXACTLY.

THIS ONE IS COPPER BUT IT'S A SPANISH PAE...

THE IMPORTANT THING IN THE PAELLA...

IT'S CALLED A PAELLERA.

OH, THE PAN IS PAELLERA.

PAELLERA.

IT IS NOT DEEP, VE RY SHALLOW.

WE GOING TO MAKE PA ELLA IN A PAELLERA.

THAT'S ABOUT TWO INCHES DEEP, I GUESS?

EXACTLY.

BECAUSE THE TRICK TO DO THE PAELLA -- YOU DON'T WANT TO DO IN A VERY DEEP CONTAINER.

BECAUSE I THINK TH E RICE OVERCOOKS.

I SEE.

SO THIS IS JUST RIGHT, TWO INCHES.

OKAY, NOW IS THE TIME FO R THE RICE.

AND WE'RE GOING TO DO FO R SIX PEOPLE.

WE'RE GOING TO PUT... LET ME SEE HOW MUCH...

I BELIEVE LIKE TW O AND A HALF LADLES.

SIX OUNCE LADLES.

SIX OUNCE LADLES.

WHAT KIND OF RICE ARE YOU USING?

THAT'S SO IMPORTANT.

BELIEVE IT OR NOT I USE ITALIAN RICE, IT 'S CALLED ARBORIO.

OH, THE ARBORIO.

IT'S THAT FAT, NICE GRAIN.

YES.

THAT'S INTERESTING.

IT'S IMPORTANT TO SAUTE THE RICE.

YES, SAUTE THE RICE.

I THINK IT HELPS TO OPEN A LITTLE BIT.

IT'S BEGINNING TO WHITEN IS THAT WHAT YOU LOOK FOR?

YES.

WELL, THE RULE OF THE PAELLA IS LIKE AN ITALIAN RI SOTTO BASE BUT WITH NO BUTTER AN D CHEESE.

YES.

THIS IS HOW WE WANT IT.

NO BUTTER, NO CHEESE, JUST OLIVE OIL.

WE PUT FIVE LADLES OF CHICKEN STOCK.

TWICE AS MUCH LIQUID AS RICE.

YES.

ONE, LOOK AT HOW BEAUTIFUL TH AT SMELLS.

YEAH, IT'S WONDERFUL.

...TWO.

...THREE.

...FOUR.

...FIVE.

FIVE.

MAYBE A LITTLE BIT... LITTLE BIT MORE.

A LITTLE BIT MORE.

NOW THIS IS WHAT?

CHICKEN STOCK WITH SAFFRON IN IT?.

WITH SAFFRON AND THE SAFFRONS PART OF THE COLOR AND I THINK IT'S ENOUGH, ENOUGH COLOR TO MAKE A NICE, BEAUTIFUL.

IT'S A BEAUTIFUL COLOR.

BEAUTIFUL, YELLOW COLOR.

WE'RE GOING TO LEAVE IT BOIL.

AND AFTER THAT, WE PUT IN THE CHICKEN.

AT THIS POINT, WE WANT TO TASTE.

MM-HUH.

IT NEEDS SALT.

YES, BUT IT'S A VERY MILD CHICKEN BROTH IT'S NOT TOO STRONG.

NOT TOO STRONG.

EVERYTHING IS GOING TO REDUCE AND THE CHICKEN IS STILL THERE WI TH SOME FLAVOR.

YOU DON'T WANT TO PUT VERY STRONG IN THE BEGINNING.

I DON'T WANT TO GET EV ERYTHING TOO STRONG.

OKAY, NOW IT'S TIME TO PUT THE CHICKEN.

WE PUT THE SKIN UP.

OH, YES, SO THAT WILL...

ARRANGING IT NICELY.

NICELY THERE.

THERE WE ARE.

NOW, JULIA, IT'S TIME TO PUT THE CLAMS.

WE REDUCED A LITTLE BI T OF EVERYTHING AND IT'S TIME TO PUT THE CLAMS.

WE'RE GOING TO PUT TW O PER PERSON.

THESE CLAMS AR E LITTLENECKS.

OH, WELL, I CAN PUT SOME IN FOR YOU.

YES, PLEASE.

AND THESE ARE NICE, WASHED, PURGED... READY TO GO, CLAMS.

EXACTLY.

NOW WE'RE GOING TO PUT TH E LOBSTERS.

OH, YES, I'VE FORGOTTEN THOSE.

THE LOBSTER, THE LAST ONE.

WE'LL PUT AROUND TH E SIDE THOSE BEAUTIFUL ME DALLIONS.

MMM, THOSE ARE LOVELY, YES.

AND LIKE, YOU KNOW...

SOMETIMES THE PEOPLE MO VE THE RICE.

I WANT THE RICE TO SIT THERE.

DON'T TOUCH IT.

NO TOUCH IT.

IT CAN GET MUSHY IF YOU STIR IT.

EXACTLY, EXACTLY.

AND LAST WE SPRINKLE WITH THE BEAUTIFUL... PETIT POIS, GREEN PEAS.

FOR A NICE, BE AUTIFUL COLOR.

AND THE RICE HAS ALL RISEN TO THE TOP.

YES.

OKAY, AND I THINK TH AT'S ENOUGH.

IT'S READY TO GO TO THE OVEN.

WE WILL PUT IT IN TH E OVEN FOR 20 MINUTES.

ABOUT 400°.

400°, 20 MINUTES.

HOW CAN YOU TELL WH EN IT'S DONE?

YOU DON'T WANT TO SEE ANY CHICKEN STOCK LEFT.

YOU WANT TO SEE IT LOOK MOIST, BUT DRY.

BEAUTIFUL.

YOU MEAN THE RICE HAS ABSORBED ALL THE LIQUID?

HAS ABSORBED AL L THE LIQUID.

YOU SERVE IT RIGHT AWAY OR DO YOU LET IT REST?

REST FOR LIKE ON E MINUTE.

IN THE MEANTIME I THINK SOME LEMON GOES VERY WELL WI TH THE PAELLA.

INVITING SMELL I MUST SAY.

MAYBE WE COULD PU T THE LEMON... A LITTLE BIT IN THE CORNERS.

OHH, THAT'S VERY NICE.

PUT A PIECE OF THE LEMON THERE YEAH, YOU CAN SEE HO W BEAUTIFUL.

YOU CAN SEE WITH A SHALLOW DISH TOO YOU GET THE RICE PERFECTLY.

YE S. AND THAT'S PERFECTLY COOKED.

LIKE I SAY, YOU SEE, WE HAVE PLENTY RICE.

LIKE A, THE PAELLA...

THE IMPORTANT THING IS THE RICE.

AND ONE MORE LOBSTER.

OKAY.

HERE IS, MA YBE THERE FOR YOU.

THANK YOU.

SHALL WE BOTH TRY IT?

WE'LL TRY TH E SAME PLATE.

I THINK SO.

I THINK THE RICE IS BEAUTIFUL.

I'LL TAKE A TASTE OF THAT.

MMM.

IT'S A WONDERFUL FLAVOR.

BEAUTIFUL.

BEAUTIFUL FLAVOR CO NCENTRATION.

BEAUTIFUL.

NICE COOK.

WELL ,THANK YOU.

THANK YOU VE RY MUCH, JULIA.

I SHALL NOW TRY IT MYSELF.

CHEF JULIAN IS GOING TO MAKE US AN ABSOLUTELY DELECTABLE DESSERT.

I WANT TO GET THIS RIGHT... ALMOND ROASTED FIGS, HONEY, LIME... PEACHES, AN D CREME FRAICHE ICE CREAM.

THAT'S GOING TO BE WONDERFUL.

WONDERFUL, WO NDERFUL.

WE WANT TO START, WE HAVE HALF A CUP.

WE START BY OPENING THE VANILLA BEANS.

THESE COMES FROM TH E SOUTH PACIFIC.

THE BEST VANILLAS IN THE WORLD.

AND YOU OPEN THEM UP TO RELEASE THEIR FLAVOR.

OPEN THEM UP AND YOU CAN SCRAPE TH E FLAVOR.

AND IT'S THE SEEDS THAT HAVE THE FLAVOR... NOT THE SKIN.

EXACTLY.

THE SKIN HAS A LITTLE FLAVOR BUT IN THE SEEDS TH ERE'S MORE.

THAT WILL REALLY GIVE A LOVELY...

PERFECTLY VANILLA FLAVOR, WON'T IT?

BEAUTIFUL VANILLA.

AND HERE WE HAVE TH E EGGS.

TEN EGGS.

I'M GOING TO PUT TH E SUGAR.

WE HAVE THREE QUARTERS OF A CUP.

PUTTING IT IN RATHER GRADUALLY.

YES.

IT'S GOING TO BE A CREME ANGLAISE.

EXACTLY.

CUSTARD, CUSTARD SAUCE.

AND THAT'S COLD NOW, IT HASN'T HEATED YET.

WE PUT EVERYTHING IN COLD.

WE WANT IT TO GET 160°.

NORMALLY, CR EME ANGLAISE, YOU COOK IT A BIT LONGER BUT THIS ONE -- YOUR COOKING JUST LIGHT FO R THE ICE CREAM.

WE'RE GOING TO CHECK IT.

I THINK IT 'S VERY CLOSE.

AND WE'RE GOING TO FIND OUT.

OKAY, AT THIS POINT WE HAVE EXACTLY 160°.

EXACTLY 160°.

160° ON THIS, READY TO GO.

WE POUR RIGHT AWAY IN THE ICE COLD BOWL BECAUSE WE WANT IT TO STOP COOKING.

WHAT YOU WANT IS COOL VERY QUICKLY.

YES.

YOU WANT TO ADD TH E CREME FRAICHE HOW MUCH HAVE WE GOT THERE?

YOU HAVE TWO CUPS.

TWO CUPS.

IT'S WONDERFUL, AND THICK.

YES, BEAUTIFUL.

AND MIX EVERYTHING NICELY.

AND THEN THAT'S JUST READY TO FREEZE.

THIS IS NICE AND SMOOTH, RE ADY TO FREEZE.

GOOD.

NOW WE'RE GOING TO START WITH THE MARINATION FO R THE PEACH.

IT'S CLOVER HONEY, ON E LARGE CUP.

A WHOLE CINNAMON STICK.

IN THE MEANTIME, WE GO TO THE VANILLA.

NICE.

AND NOW WE START WITH THE LEMON AND ORANGE.

THE ZEST.

WE NEED THREE PIECES OF EACH ONE.

I ALWAYS THINK OF LEMON AND ORANGE BEING VERY SPANISH.

VERY SPANISH, EXACTLY.

THIS IS SLICED VE RY THIN.

PUT ON THE SIDE HERE TO WAIT FOR THE BOIL.

I THINK AT THIS POINT WE TURN IT OFF BECAUSE WE SEE IT BOILING.

AND WE ADD THE LIME.

HOW MUCH DO YOU THINK WE HAVE THERE?

ABOUT HALF A CUP?

HALF A CUP.

WE ADD THE LEMON, OR ANGE.

YOU LET THIS TO COOL OFF.

THIS ONE'S ALREADY BEEN COOKED AND COOLED.

...AND COOLED, EX ACTLY.

MMM, THAT LOOKS LOVELY AND SYRUPY, DOESN'T IT.

THAT BEAUTIFUL SY RUP FLAVORS.

AND NOW WE'RE GOING TO PUT THE PEACHES.

THESE PEACHES HA VE BEEN BLANCHED FOR 10 TO 15 SECONDS.

PEELING NORMALLY IS VERY EASY.

NOW WE'RE GOING TO MAKE A SMALL CUT THERE.

WHY ARE YOU MAKING THAT SPACE THERE?

TO MAKE IT EASY TO MAKE THE SLICE.

I SEE.

TO MAKE THE RIGHT SHAPE.

THEN WHAT DO YOU DO WITH... WHAT I DO WHEN I'M CO OKING IN MY HOUSE OR IN THE RESTAURANT, I EAT IT.

YOU EAT IT, I WOULD THINK.

OR YOU COULD MA KE A SAUCE ALSO.

I MEAN, WE NEVER TH ROW THAT AWAY.

NO.

NOW THE PEACHES MARINATE FO R THREE HOURS.

THREE HOURS.

AND NOW, JULIA, WE WANT TO DO THE ALMONDS TO ROAST WITH TH E FIGS.

OH, THE FIGS AND ALMONDS... THAT WILL BE FUN.

WE HAVE HERE REGULAR WH ITE ALMONDS.

WE ALREADY BA KED THESE ONES.

ENOUGH TO BROWN THEM.

YES.

WE BAKE THEM IN A 375° OVEN FOR EIGHT TO 12 MINUTES.

NOW I'M GOING TO CHOP AL L THE ALMONDS.

AND YOU DON'T USE A FOOD PROCESSOR, JUST CHOP?

NO, EVERYTHING IS WITH A KNIFE.

OKAY, I THINK THEY'RE DONE.

THAT LOOKS PRETTY GOOD.

THERE WE ARE.

NOW WE'RE ADDING SOME BROWN SUGAR.

JUST A LITTLE BIT.

THE REASON WE PUT TH E SUGAR...

WHEN WE PUT IT IN THE OVEN THE SUGAR MELTS A LITTLE BIT OVER THAT.

OH, SORT OF CARAMELIZES.

EXACTLY.

AGAIN, WE PUT ON THE SIDE.

AND WE WANT TO START WI TH THE FIGS.

TODAY WE HAVE TW O KINDS OF FIGS.

THE GREEN IS A LITTLE BIT...

I THINK THEY NEED A COUPLE MORE DAYS SO WE'RE GOING TO USE TH E BLACK ONES.

THE BLACK INSTEAD.

WE WANT TO PEEL THEM.

WE WANT TO LEAVE TH E STEM THERE.

WITH ALL THESE LITTLE FINESSES... LIKE PEELING THE FIGS REALLY MAKES A DIFFERENCE BETWEEN JUST PLAIN COOKING AND GOOD COOKING.

YES.

GREAT ATTENTION TO DETAIL.

HOW MANY ARE YOU GOING TO DO, FOUR?

FOUR.

WE WANT TO MAYBE SL ICE A LITTLE BIT TO LET IT STAY UP.

THE NEXT STEP IS TO , EGG WHITES.

EGG WHITES.

I'M GOING TO PUT JUST A LITTLE BIT OF SUGAR.

JUST A LITTLE.

THAT'S JUST TO HELPS TO MIX UP I GUESS?

YES, TO MAKE A LITTLE BIT FLUFFY.

THAT WILL DO IT.

AND THE FIGS, WE'RE GOING TO PUT HERE.

WE'RE GOING TO PUT SO ME BUTTER UNDERNEATH.

SO THEY WON'T STICK?

EXACTLY.

THIS IS WHY WE LEAVE TH E STEM, DO LIKE THAT.

OH, SO YOU CAN DIP IT.

YES, DIP IT, LIGHTLY.

ROLL THEM.

AND PUT THEM, PU T THERE.

AND YOU CAN GET THIS ALL DONE...

READIED IN ADVANCE COULDN'T YOU?

IN ADVANCE, EXACTLY.

AND YOU WANT TO EAT THEM HOT?

YE S. AND NOW THEY GO IN THE OVEN FOR SIX, SE VEN MINUTES, 400°.

THE FIGS ARE READY RI GHT NOW.

THEY LOOK BEAUTIFUL.

TOASTED ALMONDS.

IT'S VERY HOT.

MMM, IT SMELLS VERY GOOD.

OKAY, WE'RE GOING TO PUT THE PEACHES ON THE PLATE.

BEAUTIFUL.

PUT FOUR.

I LOVE FRUIT DESSERTS.

NOW WERE GOING TO PUT THE FIG.

WE'RE GOING TO TAKE IT FR OM THE STEM AND WE'LL JUST TR Y TO... SLICE IT.

MMM.

YOU SEE, HE RE'S THE FIG.

I THINK WITH THREE TH EY'RE LOOKING GOOD.

MMM, THAT LOOKS NICE.

WITH A COOKIE IN THE CENTER.

IS THAT AN ALMOND COOKIE?

ALMOND COOKIE.

AND THERE'S THAT BEAUTIFUL ICE CREAM.

MMM.

I'M GOING TO PUT SO ME BERRIES.

BLUEBERRIES, YES.

AND RASPBERRIES.

AND BLACKBERRIES.

BLACKBERRY.

MMM.

JUST A LITTLE SAMPLING.

TO FINISH WITH A LITTLE MINT.

A LITTLE MINT LEAF, THAT'S VERY PRETTY.

AND ALSO, I' VE MADE SOME... A LITTLE COOKIE SPOON.

COOKIE SPOON.

MMM, THAT'S WONDERFUL.

AND THAT'S MADE OUT OF A COOKIE.

AND THEN WE PUT TH E SYRUP.

THE WONDERFUL MA RINADE SYRUP... OH, THAT WAS DELICIOUS.

...AROUND AND THERE ARE THE FIGS.

DO YOU THINK WE SHOULD EAT IT?

WE CAN TRY.

OH, I THINK WE CAN TRY.

MMM.

A PERFECT DESSERT.

AND THERE'S NOT TOO MUCH OF IT.

NOT TOO MUCH, NO HEAVY, LIGHT FRUITS.

MM-HHMM, VERY LIGHT.

THAT WAS LOVELY, JULIAN.

THANK YOU VERY MUCH.

THANK YOU, JULIA, I WAS VERY HAPPY TO BE HERE.

YOU WERE WONDERFUL TO COME HERE.

THANK YOU VERY MUCH.

AND COME AGAIN ANYTIME.

ANYTIME, I HOPE SO.

GOOD, I'VE LEARNED A LOT.

THANK YOU.

THANK YOU SO MUCH FO R COMING.

IT'S BEEN WONDERFUL.

AND I HOPE YOU'LL CO ME AGAIN.

THANK YOU TO YOU.

AND IT'S AN EXPERIENCE THAT I'LL NEVER FORGET.

GOOD.

CHEERS FOR YOUR HEALTH.

CHEERS.

IS THAT HASTA LA VISTA?

HASTA LA VISTA, AMIGA.

Julia: BON APPETIT.