Today on Turn On To Food, Merle Ellis takes us to a California winery.
But first, Anne-Marie flames a cherries jubilee.
Probably the showiest thing to do in cooking is to flambé.
Well, we're going to show you everything you ever wanted to know about flambé.
And it is wonderful. And you should do it in your dining room with all your guests as an audience.
Make sure you light set them and the whole thing.
But before you can start, you need to know what kind of equipment you need.
Well, you need a re-show. It means it's simply like a little portable stove.
You could have it also an electric blade, but it doesn't look as nice.
You do want to have one of those numbers.
I mean, if you go, you might as well go all the way.
Then one equipment you definitely ought to have is one of those, a fire extinguisher, just in case.
You don't want to burn down the whole house just in order to impress them, okay?
But it really is. Once you understand what it is you're doing, it is easy.
Really nothing to it. And it is wonderful.
Now, to flambé is not only desserts. You can do it with main courses, first courses, all sorts of things.
So we're going to show you some main courses and some desserts and then something wonderful to drink.
By the time we get through here, just the fumes of the alcohol, I'll be flying sky high. Okay.
Now, the first dish we're going to make is a steak daillant.
It's probably one of the most popular one of all of the flambé dishes or dishes that you make at the table side,
whether it's in restaurant or at home.
And the reason for it is that beef blends itself perfectly for this.
Now, whether you make this with a filet mignon or with shell steaks as we're doing here,
doesn't make any difference. Make sure, though, that they aren't very thick.
You don't generally, if you have thicker ones today, that's not what you want.
About a half an inch is perfect for that.
And you just season them with salt and pepper just before.
And then you have in your pan on top, you have some butter and we brown it in there.
And we browned them earlier, and that's just to brown them on both sides.
We just did it in order to speed up to give you more ideas.
Then once you brown it, you have on the bottom this beautiful glaze,
and this is part of your sauce for your steak daillant.
First thing you add into it is about a half a cup of fresh heavy cream.
Then we add fresh chives, and you just simply chop those like so.
Eh, two tablespoons or so, whatever. You don't have to worry that much about measuring.
And then we add some cognac to this, and that what gives us this wonderful flavor.
And we also later on going to flambé it with it, but right now we have also part of it in the sauce.
We'll put the, it doesn't fit underneath the counter, so you put it on the side, okay?
Stir this until it's hot.
And then once your sauce has heated, we are going to return the steaks,
and to return the steaks is mainly in order to reheat them,
because you already cooked them pretty much by browning them,
unless you want them well done, and you don't want to do that, okay?
So just do that, stir it, and as it comes to a boil, all this beautiful glaze on the bottom
comes loose and gives you a wonderful flavor, and you simmer this for just about a minute or so.
And I can smell all this alcohol going up, it's wonderful, okay?
So this has heated, and we'll now add to it the cooked steaks,
just in order to warm them again or cook them to the desired doneness,
whichever one you want to put it. These kitchen tongs are wonderful for that.
Also some of these juices do put them in. They taste great with it.
And then just before you serve it, you're then going to flambé it.
Now, whenever you flambé something, you must be aware that whatever you use,
whether it's cognac or rum or whatever you have, must have at least 40 proofs,
otherwise it will not flambé. It also should be preheated.
It makes it much simpler. And the easiest way to do it is to get yourself a soup ladle like this,
and then you pour the liquid in, and you put it...
Now in this particular case, you would simply hold it straight over your ruchot.
I heated mine just a little bit before in order to make it faster,
and you just put that in there.
Eh, you don't measure stuff like that, okay?
And now it's wonderful to have an assistant, or you could just take this and put it against here,
or as I do it at home, you lean it against you and just light your match.
Try not to blow up your match. And then you just put the match to it.
Okay, and it gives you a wonderful flavor.
Now, you must remember though that you should have it in the dark.
Don't do that with television lights on because it just... you can't see it otherwise.
And then you just shuffle it around, and it's instant stardom. It's a simpler starter, okay?
So do try that. It is wonderful as the main dish, and it really does look terrific.
I've heard a lot about you. I can't wait till we meet. I hope you like me.
The Morning Movie with Nico.
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Now we're going to show you some desserts, and the one that I'm going to show you is one of my all-time favorites.
I made this up a couple of years ago, and we simply called it Grapes Entrenette.
Now, most names are just given by the chef, whoever makes it, and I figure she knew how to live it up,
so this is a perfect dish to name after her, alright?
And for the first thing you do is you simply make the dessert grapes,
and keep them covered like that until just before you use them so that they don't dry out so much.
And this is what you have there, nice, slightly browned, thin.
If you cannot see my hands in back, you have pancakes, not grapes, so do that.
And then you're going to fill them, and for the made-a-filling,
you have in here some ice cream that you softened, and in order so it doesn't melt,
we put in ice water, and so you chip off the ice first.
You just take it straight out of the freezer, alright?
Or I could leave it... Oh, please, come off ice cubes.
It never... The last one... Never mind, we're just going to leave it in there, okay?
So just pretend this is standing on my counter.
And it's softened good quality vanilla ice cream. You can use a store-bought one or make your own,
if you so desire, and with all these machines today that's easy.
Then I add some graham manier, you could use Contreau, Triple Sec, any orange flavor, liqueur.
Pour some of that in there, and then you also add some zest of orange.
Now in order to get the zest, the easiest way to do that is you get an orange sester.
I have had it with scratching, you know, getting my knuckles on the grater.
All you do is you just go like that, and it comes right off, okay?
So get the sester for an orange, and then we stir this up and combine it well.
Now the ice cream must be softened for this, as otherwise it won't mix up.
And then you put this back in the freezer, and freeze it until it is hard, okay?
Because if you would now put it into your crepes, obviously it would not work, okay?
And this is too liquid for me to even show it to you.
But all you then do is you simply take one crepe, you take a spoon of it, put it on there,
and then just roll it up like a cigar, like so.
And you just pretend the mixture is in here, like this.
Now a wonderful thing about this tissue is that you can do this ahead of time.
And you can keep it in the freezer for several days, or a day before, a week for all I care.
So we made some before, and I'm going to get those out from the freezer,
and show you what we'll do with it.
Here we go.
You first make your sauce.
But I, for me, it wouldn't dare melt, all right?
Now to make a sauce for this particular one, this is very similar to grapes or sets,
except it's taking it a step further.
Now the reason why I use this particular pot, which is not generally what you would do,
such as every one of you has got one of those fondue pots at home
that you use once every three years, and the rest of the time it sits in the cupboard,
you're going to show you what else to do with it besides fondue.
You're going to make the sauce in here for your dish.
And the first thing you need is one stick of butter, or eight tablespoons,
however your butter comes.
And of course this is unsalted butter.
And this should be hotter.
Well, unless you light it, it isn't going to get hot, okay?
So I had it lit, but it obviously wasn't lit enough for whatever.
Has it lit?
Put your hands on and burn yourself, and you know it's lit, and it is lit, okay?
But by the time I get to this, this isn't quite melted.
So you have the butter in here, and then we add a quarter of a cup of sugar,
and you just use regular sugar for this.
You can also, by the way, make the sauce ahead of time and just heat it the last minute, okay?
You don't have to do it the hard way.
And what you want to do, though, with the sugar is you almost want to caramelize it.
You cook it with the butter until it just melts and starts to get a little brown.
It gives it a wonderful flavor to it.
And then again we add the zest of an orange, and the zest is simply the yellow part.
You do not use any of the white part.
And put that in, and then about a half a cup of fresh orange juice,
and I mean freshly squeezed, okay?
There is a big difference, and always remember in cooking, at all times,
you only get out what you put in, so do use really good ingredients.
Half a cup of this, and then again we add some more Grand Marnier or triple sec
or whatever you used in the mixture.
We won't measure it, about a quarter of a cup, half a cup, all right?
As it cooks, the alcohol gets removed, so you don't really have to worry that much about it.
And then you let this simmer for about two or three minutes, just in order so it combines.
And this has not melted, so I'm going to put it on my stove,
because I want to pour it over the sauce or over the dishes here,
and it obviously you do need to have a little bit more time,
so we just put it on the burner here, and it'll take about a second for it to melt.
Once you've figured out how you turn on your stove, move some of the other things.
They're just Grand Marnier and other dishes and other of the liqueurs that I heated,
so it will make it a little bit faster.
And then once you melt it, let me get the dish over, you just pour the hot sauce over it.
Now one of the great things here is that you have the ice cream stays nice and cold,
and you have the hot sauce over it, and it tastes wonderful.
You should definitely try that.
And again, we flambe it. Let me bring that just over here.
It'll make it much simpler.
And try not to have your chives here from the other dish,
because it doesn't go with the dessert, so while this is heated, you can clean up.
That's how you learn as it goes along in the kitchen.
In fact, you can also do it individually for each person, and I think we'll do that.
Maybe you can see the flames just a little better.
We take one. I would suggest you start off with one of these grapes,
rather than to have two, because that's a little too much for dessert.
On the other hand, I know people who'll eat even two or three,
so take that or play it by ear, whatever you call that.
And so we'll just pour a little of the sauce over.
Now hurry up and melt.
It always works out that way when you want it to do it, don't do it.
Okay, this is fine. We pour a little of the sauce over.
And then again, you take some crème marnier, and we heated it.
Put a match to it.
And this one is real easy, because all I'm going to do is just start it on there,
provided the gas is still on, isn't it?
It's one of those days, but that's the great thing about flambéing is that here we go.
Now you'd think it'd go faster. It didn't.
Light it, and then just pour it over, and you serve it each one.
You do not start eating until the flames die down.
Stay tuned for more Turn On to Food.
Discover the joy life has to offer when you live it Apple's way.
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Let's do one more because it is so much fun.
Cherry's Jubilee is probably the most well known and the most popular of all of these flambé dishes.
I'm going to show you how to do it because it's real easy to do again.
And for it, you have another one of these dishes.
This one has a silver ball on it.
And the first thing you do here is you're basically making a sauce.
And we have on here some, this is simply the cherry juice from the can.
You pour that in.
You then add simply some cornstarch, about a tablespoon,
which you mix up with some of the cherry juice, add that to it, and then add some spiced rum.
Sometimes they use cognac, but they have now a spicer taste, one of us, vanilla in it and great flavor.
Pour that in.
And then you add your canned cherries.
Obviously without the pits, you don't want to have them.
And then you just simply heat it, pour it over vanilla ice cream, nothing to it, and again flambé it as you do it.
But now I'm going to show you how the Germans celebrate New Year's Eve.
And that is another sight to see.
So come along with me to the dining room, and I'm going to show you just how to do this.
How about a four-year Zungenbowler next year, New Year's Eve?
It's wonderful that they do that in Germany.
And what it is, we have in here red wine, we have sugar in it, and we put an orange peel,
where we simply put some cloves in it, and you simply just put that in.
And you let that sit all evening, and you let it simmer.
But the most important part and the fun part is this here.
This is what is called a sugar cane.
Now in the old days, this is the way they used to sell sugar.
What you do is that this particular pot comes with a small thing like this,
where you put a sugar cane on here, and then we soak the sugar cane with rum.
And then we light this, and all night long this is lit,
and the rum with the sugar keeps dripping into your punch.
And come about 12 o'clock, let me tell you, you are dripping too.
It just keeps getting stronger. It is wonderful.
You're going to light this, and just pour a little over, and then you just keep on going,
and you see how this glows beautifully?
And as it sits there, it just keeps on going.
And then as you go along, you take some of it out,
and you can also add more punch to it if it's necessary.
And it's a wonderful way to celebrate New Year's Eve,
or for that matter, any time of the year, to the good life.
Don't go away. We'll be right back with Merle Ellis.
You know how you feel about going to bed?
That's how you can feel about getting up in the morning.
The morning movie with Nico.
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Monday on Against the Wind.
I looked in their eyes and saw the cruelty.
Unjustly imprisoned by British authorities.
You're rude, are you, a born girl?
A young Irish woman is exiled to an Australian penal colony.
She will suffer the neck yoke for two hours.
I'm coming back.
So begins the sweeping saga of Mary Mulvane.
See the premiere episode of this five-part epic presentation, Against the Wind.
Monday at 10 a.m. Eastern, here on Lifetime.
Wine has long been an important part of cooking around this country.
To the adventurous few who first saw this land, the grape was one of the most impressive sights.
When the Vikings first stepped on the shores of America, near Martha's Vineyard in the year 1000,
they were amazed at the abundance of wild grapes.
Leaf the Lucky even named the land Vinland.
Hundreds of years later, Sir Walter Raleigh, who sighted the Carolina coast in 1584, reported a land full of grapes.
One of the explorers under his command described the land as the goodliest under the cloak of heaven
and the grapes as larger and more luscious than those of Europe.
The first English settlers regarded wine as a basic part of their meager diet.
Nearly all of the original colonies cultivated the grape and made wine.
But it is California that has become the wine producing region of America,
and this valley, the Sonoma Valley, has become one of the greatest.
The vineyards of the Sonoma Mission are now owned by the Sebastiani family.
They have been making wines here in the Sonoma Valley since before the turn of the century,
and their vineyards include those planted by the Mission Padres in 1825,
making Sebastiani vineyards the oldest in the Sonoma Valley.
It is also one of the few wineries that has remained over the years a family operation.
Visiting with the Sebastianis, we discovered that there is much more to the subject of wine
than vintages and varietals, a nice nose or a touch too much tannin.
One can quickly get bogged down in names and dates and technical terms.
The enjoyment of wine is basic here and a whole lot easier to understand.
Sylvia Sebastiani is the grandlady of Sebastiani vineyards,
and I thought it would be nice to talk to her about something that she certainly should know about.
Wine has been a large part of your life, well all of your life I would imagine,
but I would like to know a bit about wine and the American family.
How do you view the role of wine with a meal or in family life?
Well, it has always been a part of my meal, all my life.
So it just goes with eating.
There is just no such thing as a meal without wine, right?
That's right, except for breakfast.
We've always had wine on the table since I can remember, since I was just a little child.
We raised our children the same way, they could always have wine whenever they wanted to at meals.
See the old Italian families, now I don't know if this is true probably the French and other nationalities too,
but they drank wine with their meals and they didn't drink it that much between meals.
So the children didn't think it was such a big deal as they got older to go out and drink
because they were exposed to it so much that it was just a common thing with them.
Sam Sebastiani runs the winery, or so it seems, from his red and white pickup truck.
He hardly stops moving, particularly during harvest season, from winery to vineyards and back again, and he loves it.
The enthusiasm with which Sam Sebastiani talks about wine is infectious.
He took time out of his busy schedule to share with us some of that enthusiasm.
You've got a colorful history here at Sebastiani.
Your grandfather bought his first winery from the mission people.
Right, he came over in the 1890s and he actually worked on that hill right over there,
and he quarried cobblestones which were used to make the streets of San Francisco.
And he made enough money from this chipping rocks if you want to buy the old stone winery,
which is still a winery now, to start his venture in the wine business in California.
So it's been a family operation, he passed it on in what, it was in the 40s?
To my father in 1944, and my father passed away in 1980, and I've gone since then.
You don't raise all of you, you have your own vineyards.
We have 700 acres of grapes ourselves.
Actually we have, some of those acres I've pulled out because we've decided that we want to put better matches to the soil and climate on that land,
but we will have when we get all through with our new plantings about 700 acres.
According to Sam, winemaking is really rather a simple process.
He says that God makes the grapes, and the grapes themselves want to turn into wine.
All that the grower does is to tend the vines and make sure that the grapes are harvested at the peak of their sweet perfection.
It's the sugar content of the grapes that determines the alcoholic content of the wine,
and that has much to do with its ultimate quality.
All of that is carefully monitored in modern wine production here at Sebastiani's,
but Sam says that there's much more to a fine wine than even modern technology can detect.
There's no way in chemistry to completely analyze a wine.
It's something that people, their tongues really do the analysis.
So for us to decide that we're ready to let this wine out, or is it ready, or will it ever be ready, it takes people and their palates.
And so we have a group of people that specialize in tasting wine, and by doing this over time,
you can spot flavors and you can say, is that going to improve? Is it going to go away? Is it going to get worse?
And you say, hey, there's something I don't like, or hey, there's something that's going to get really good later.
And you have to make the decision before you can let a wine through the winery.
Wine, it is said, is at its best when served with food, and expresses itself most fully when shared with friends.
Vicki Sebastiani proved that both of those statements are true.
The lunch that Vicki prepared also consisted of a green tomato pie, muffins made from cattails.
Now those were an interesting and delicious experience, as were the stuffed zucchini blossoms.
A beautiful caviar pie was served with a sparkling wine as an appetizer, and the cake layered with wine-flavored fillings was dessert.
Served on the Sebastiani's patio overlooking the Sonoma Valley, it was a lunch to remember, something very special.
Even the way the wines were served was different, a little out of the ordinary, yet sensible and down to earth.
You notice today at lunch we had three glasses of wine on the table, and I don't believe in bringing one wine out with this course,
because my flavor preference versus yours might be different.
So I put the wines that I want to feature tonight, or today, on the table, and then you taste along and say, ah, this might go with this little part of the plate that I'm eating.
If it feels good to you, you've made it. You don't have to have any Ph.D. in winemaking or any graduate degree to make that decision.
Your tongue will do it for you.
For today's recipe, send a large self-addressed stamped envelope to Lifetime Box 4019, Grand Central Station, New York, New York, 117.
What do you look for in a man? Style, sense of humor, sensitivity, intelligence, creativity, good looks, modesty.
The Morning Movie with Nico, beginning Monday, August 4th, here on Lifetime.
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George Apple is searching for a better life.
Now be honest, people. Isn't it nice to get away from the smog?
A simpler way of life.
There are plenty of rewards for hard work, not always money.
A better life for his kids.
Boy, I've got a lot to learn.
A better home for his family.
I love you, George Apple.
Discover the joy life has to offer when you live it Apple's way.
Premiering Monday, August 4th, here on Lifetime.
Either you can have me or the throne. Not both.
Sir, you cannot marry her and stay as king.
My son intends to desert his country for a woman.
What you are proposing would break up the empire.
If the British Empire is worth preserving, it will survive without me.
A king's abdication and exile for the woman he loved.
The concluding chapter of Edward and Mrs. Simpson.
Today at 4 and 11 p.m. Eastern, here on Lifetime.
High above New York City and down this hallway sits one of the most powerful businessmen in the world.
He's chairman of the board of the Rapid American Corporation.
A company that does $4 billion worth of business every year.
He owns Schendley Whiskeys, Botany 500, Lerner Shops, McCrory Drugstores and the Riviera Hotel.
His name, Machalem Rickless.
And today, we're going to meet him.
Mr. Rickless.
Mr. Rickless.