Hello! I'll be right back. Wait for me here.
I'm coming from my editor's office. I'm not in a hurry.
When you cook on the microphone, you're never in a hurry.
I'm going to put on my apron and show it to you.
There you go. Hello, hello. Great, the kitchen is all yours, ma'am.
Today, on the menu, hors d'oeuvre. What is hors d'oeuvre? It's not much.
It's a hors d'oeuvre that you can make on the microwave.
It's easy to make. You know the microwave.
In the microwave, it's easy. It's a little tip to make.
In any case, I'm going to show you how to do it.
You can do it. I'll show you right away.
It's bread and tomatoes.
It's used a lot in Italian restaurants.
So what did I do? I grilled my bread. Everyone can do that.
I took Italian bread.
Now I'm going to make my little recipe.
This is garlic.
Did you see what I did with my hand?
I tap a little bit on the face like this.
Now I take it off.
Look carefully. I cut the tip.
Like this.
Once again on the face like this.
Now, if you want to be very professional,
you can put a little bit of salt and a little bit of pepper.
Like this.
Then the turn is over.
You can't tell me it's difficult until now.
Paul Martin, I like onions.
Don't worry. Put onions. If you like onions, put onions.
I'm not difficult.
Onions, then mince. That was minced.
Now if you cut like this twice,
it's not minced anymore, but it's chopped.
Like this.
At the end, we're going to kill it.
Parsley.
You can put it on top.
Not bad parsley.
It makes your teeth grow.
I don't know if it grows.
A little bit like that.
Be careful.
Don't chop it.
Just the parsley.
Do you know how I do it?
I put my fingers on the blade.
Finished.
It's as fast as that.
I always press myself.
The reason why I press myself is because
I'm going to try to show you as many recipes as possible.
I take a 3-liter dish.
Like this.
Italian style, a little olive oil.
I don't like olive oil, Paul Martin.
You're not. You're butter.
I put all this in.
The lid.
Always remember the lid.
Where do I go?
I go to the microwave.
That's where I go.
I put it in the microwave.
How long?
3 minutes, 2 minutes.
I walk it like this.
I leave it there for 2 minutes with the lid on.
Now what do we do?
Tomatoes.
They're made for me.
They're nice.
I take the stem off.
Now look.
They've been washed.
Like this.
Paul Martin, do we take the skin off?
You can do it.
You know how to do it.
You dip the tomatoes in hot water.
I take the skin off.
I'm going to chop this.
I could do it with a little dry white wine.
Or at the beginning of a meal.
I like that.
I often eat in Italian restaurants.
Because I spend my life eating in restaurants.
I have so much cooking.
Definitely.
I spend my life eating in restaurants.
More or less.
But we'll move on to this subject.
A delicate subject.
Very delicate.
Chop like this.
We could put some spices.
What spices?
What goes with the tomato?
We're going to play a game.
You're going to tell me.
You're going to answer.
The oregano.
The oregano goes on top.
Great.
Leek.
We find it in the garden.
That's it.
That's my little tomatoes.
I put another one.
Now what do we do?
Martin.
It's very simple.
I didn't waste any time.
I was faster.
And now...
Like that, the tomatoes.
I need salt and pepper.
I'm going to get it.
I'm going to get salt and pepper.
I'll be back.
Don't worry.
I'll be back.
I'm back.
Here, a little salt.
I wanted to show it to you.
Pepper.
Like that.
Martin, do we put something else?
I don't have glasses.
I don't see anything.
What is it?
Basil.
For the sea.
A little bit.
Don't put too much.
You can put soy sauce.
I don't like that.
It's as simple as that.
Mix everything.
In the car.
Six hands.
Like that.
And now how long?
Now we have to...
We're going to put eight minutes.
Eight minutes.
Yes, eight minutes.
And there you go.
Covered.
The recipe is ready.
Fantastic.
What's going on?
It's in the oven.
I'm going to show it to you.
I don't know.
Maybe I should sing.
My enchanting cuisine like Italian.
There you go.
It's great.
I'm burning.
It's great what I'm burning every time.
Look what you're doing.
You take bread like that.
The recipe is done.
I'm done.
You put the bread
in a serving dish.
In the car.
This is Simon.
You can take a garlic clove.
You can crush it.
I put a lot.
And now everything you do.
Take a spoon.
And you put that on it.
You're going to tell me it's a funny recipe.
I'm telling you it's not stupid at all.
It's not stupid at all.
You eat that with a fork.
Naturally.
I don't eat that.
I often eat that.
Think about it.
With an aperitif.
Something good.
Like that.
You don't need to put that in the oven.
But you can put some cheese.
This is cheddar.
You can put some cheddar.
Like that.
In this case.
If you put some cheddar.
You put it back in the oven.
For how long?
One minute.
One minute and a half.
And it's done.
You take it out.
Don't put it in the oven for too long.
Because the bread will soften.
It was nice to cook for you.
Be careful.
I have another recipe that smells good.
You see.
I'm peeling.
I'm peeling.
I'm peeling.
That's what's best in cooking.
You laugh.
I don't look at you.
That's what's best.
You make salads.
You do everything with that.
It's great.
You have to keep the kitchen clean.
That's important.
Put it in a small bowl.
What do we do?
We make a sensational recipe.
Easy to make for you.
Very good for your children.
I'm going to add the parsley and the minced meat.
Onions.
In two.
You can't do better than that.
It's always the same principle.
Cooking never changes.
All I do is look.
I can't always look at the camera.
My eyes are tired.
No, I'm not saying that.
You are very charming.
Beautiful.
Pretty.
And what else?
That's my onions.
Soon I'm going to cry.
Onions make you cry.
You know what you have to do?
There's nothing to do.
You laugh, but I'm starting.
I'm crying for you.
That's chopped shallots.
Even not chopped.
Like that.
You don't do it like that.
You're going to cut your fingers.
I'm used to it.
Years and years.
Cooking in the microwave is a bit special.
I often tell you that.
It's a bit special.
On the face.
Like that.
Very thin.
I repeat.
Like that.
And at the end, our recipe is almost finished.
How long does it cook, Paul Martin?
We're going to cook it for 8-10 minutes.
8-10 minutes.
7-8 minutes the first time.
And then the second time,
we're going to do that.
You'll see, it's in two steps.
That's why I say the second time.
The little corges.
Like that.
You see how I did it?
I cut it in four.
It goes much faster.
That's where you see, I'm crying with an eye.
That's where you see
the difference
between someone who cut it.
That's the aubergine.
Paul Martin, how do you recognize an aubergine?
You buy it if it's beautiful.
Number one, it shouldn't be brown.
It shouldn't have brown spots.
Brown spots.
No, it shouldn't.
It should be beautiful, black.
A little taste on the face.
Take it like that.
If it's too difficult, put it flat.
Like that.
And now, it would be funny if I cut myself.
It's funny.
And now, you're going to tell me why
we're going to cut like that.
It's because it will take less time
for the microwave to cook.
Cooking in the microwave is a little special for that.
You have to cut everything
a little smaller.
Otherwise...
It's okay.
As you can see, there's no wine on the counter.
But don't worry.
I'll go get one.
It's not going to last indefinitely,
so don't worry.
Like that.
There you go.
Cut.
And I leave the skin.
Why?
Because the skin is very good for you.
It's very good for you.
That's not exactly what I meant.
I meant it's very good for your health.
That's why it's good.
Here, I have to look at your nose in the air.
There you go.
I'm done.
I'm fed up.
I'm going to cook everything.
Look.
I work a lot with olive oil.
I make all my vinaigrettes like that.
I put a tablespoon.
In the car, in the car,
I often change my recipes.
You'll see that
I never respect a recipe.
I change it all the time.
There you go.
Now spices.
What do I have?
A little bit of salt.
Pepper.
You don't use pepper when you do this.
It's not good.
I was going to say...
I'm not going to say what I meant.
What is that?
Basil.
You put a little bit.
Basil.
What else?
Estragon.
Estragon is very good with chicken
and in vinaigrettes.
Spices.
I don't like spices like that,
but there's no choice.
Don't forget that it's cold in the winter
and spices don't work.
I'm going to change...
Paprika.
This belongs to Hungary.
A little bit.
A little bit of Hungary.
Be careful.
What else?
I'm going to put some
Chinese sauce.
Let's put some on it.
Like that.
It's not stupid.
No, it's not stupid.
And here.
This is Pica Pera sauce.
What is that?
Mexican sauce.
Pica Pera.
That's it.
It's very good.
And here it's finished.
My friends, it's finished.
What do we do in the oven?
How long?
There's a lot.
It's going to take at least 10 minutes.
At what force?
Maximum force.
Okay?
And here we wait.
You see, I'm having fun.
But while I'm having fun,
I'm going to show you something.
These are very thin slices
that I cut.
And you can make them
in the special dish of the microwave
to enjoy the meat.
So remember, and then you serve it
as a little appetizer.
But you can have fun if you want to do that.
My cauldron of aubergines is ready.
So I'm going to get it
and I'm going to show you the result
hoping that I'm not going to burn myself.
That's it.
That's the result.
And there you will be able to see.
You see, everything is cooked.
It's not bad my business, frankly.
It's not bad.
Now I'm going to take minced meat
and I'm going to put it
right in there.
So how much? If you have four people,
you always have to count about a book,
a book and a quarter, okay?
Then you do like me.
You see, like that.
You mix it and then we're going to cook it.
We're going to add spices again.
That's a matter of taste
because spices,
if you like that, you don't like that.
If you don't like that, you don't like that.
I'm not going to add anything more than that.
And now I'm going to mix everything well.
I'm not going to add sauce yet.
I'm going to brown my meat.
Paul Martin, could I brown it
in another pan
with a little oil?
Yes, I don't think it will give
a better taste.
This sauce,
which is called
pica pera,
it's a very, very good sauce.
I'm going to put it there.
This is for the beef
and to make casserole
because it's very strong, okay?
I'm going to remove that.
Now what do I put?
I'm going to put a little chili powder,
not much, but a little bit
to give it a little taste like that.
And then basically that's it.
I put everything back, I put my lid on.
Why do we put the lid on?
It's because there's no liquid yet.
And then quietly, I'm going to put
for three minutes,
three minutes to cook my meat.
So in the car,
and then I put
three minutes at maximum strength.
Do you see how simple it is?
There you go.
It's ready.
The bell has rung.
Follow me.
And there, basically, my recipe is
three minutes and then your recipe is finished.
You can't tell me it's difficult
to do in the kitchen.
You see, my meat is
completely cooked.
I put three minutes and I could have
put...
It's minced meat, but I could have
put two minutes, okay?
I could have done it in two minutes,
it would have been perfect. I mix everything.
And Paul Martin, what do we do now?
Look closely at what I'm going to do.
First, I'm going to get tomatoes.
These are tomatoes
that come in a box.
Do we have to chop them?
Yes or no?
All this is...
There is no law in cooking.
Some great chefs will tell you that there are laws.
I'm the only one
to say that there is no law in cooking.
It's a matter of taste.
And then...
I don't think you need a special talent
for cooking, believe me,
because I don't have a special talent.
You just have to have a little taste
and have fun.
And my tomatoes.
I didn't chop them too much.
I leave them like that. I have fun.
And now I'm going to put some tomato sauce.
That's in a box.
If you want,
you can do it yourself.
Nobody prevents you from making
the tomato sauce yourself.
You see? Like that.
Like that.
Mix well.
That's not beautiful.
Martin, that's not beautiful.
So what I'm going to do is
I'm going to clean, but...
I don't like that.
I don't like to work and that's it.
I don't like that.
It's terrible to have
a kitchen and everything is dirty.
Like that.
I mix. I take my time.
And I told you, I'm going to change a little.
I'm going to put something different.
Not too much sauce.
Don't forget,
someone told me,
the ratatouille,
there's no meat in the ratatouille
because Mr. Ratatouille
didn't want to put meat,
but you can call him a lieutenant.
What is ratatouille?
It's aubergines, onions, courgettes.
That's what you want,
except there's no sauce.
That's a ratatouille of the 20th century.
I'm going to taste it like that.
Like that.
It's very good.
There's no smell in there.
I didn't make a mistake.
What do I put in there?
You have to watch when you do that.
A little bit of estragon.
Like that.
I was going to forget my cheese.
I'm showing you my cheese thing.
Ah!
My cheese is no longer there.
I lost it.
I forget.
I forget the cheese.
What do I do?
I put it back in the oven.
How long, Paul Martin?
Three minutes.
Okay?
I'm going to put the cheese in there.
You'll see.
Three minutes.
Like that.
There you go.
I'm having fun with tomatoes.
We're having fun.
The recipe is ready.
It's for you.
It's ready.
It's finished.
I'm going to show it to you.
You'll see.
We're going to put the cheese in there.
I'm going to show it to you like I forgot it.
It's good.
When I forget something, it's good.
It shows that I make mistakes like you.
We cook, we make mistakes.
We make mistakes.
I'm well organized here.
I have a nice kitchen.
Lucky.
Like that.
That's a kind of ratatouille.
There's a recipe
that you could do.
You could do it with veal.
You could do it with lamb, always chopped.
With chicken.
With pork.
Okay?
You could also mix
dried beans.
It's very good dried beans in there.
Mexican beans.
You could also put that
in tacos.
Mexican tacos.
Mexican pancakes.
See?
I missed my recipe.
I'm going to have to do it again.
Why?
Because I made a mistake.
That's the disaster.
When you do that in the kitchen,
you see?
A dish must be clean.
My cheese.
This is cheddar cheese.
You know, Canadian cheese.
Cheddar.
Can I put gruyere?
Yes, you can do whatever you want.
No one's stopping you.
And now,
in the oven.
Micro. Always micro.
How long?
That's very little time.
Put a minute.
And then,
full force.
I'll explain.
In books,
a lot of books will tell you
never put cheese in full force.
I agree.
Because cheese comes like elastic.
It's not good.
But with the sauce and the meat,
for a minute or 30 seconds,
just to melt the cheese,
it's not a problem.
You have to take 50% of the book
and make it work
with your imagination.
What happened?
There's 29 seconds left.
And all the micro, it's the same.
It's always
full force,
50% of the force,
and that's it.
You'll see the new micro
that will come out.
Here it is.
The cheese, what happened?
It's melting.
And if you want,
you can decorate
as you like.
Here.
The flower.
Be careful.
I'll show you another recipe.
Before preparing the recipe,
I'll show you a good red wine table.
Notice how I opened my bottle.
Now all you have to do
is turn the cap like this.
And don't forget that the red wine
must be at room temperature.
So to serve,
don't put too much in the glasses.
Why? Because it will warm up.
To your health.
Here I'm making a recipe
that you'll like a lot.
It's minced meat steak
with a curry sauce.
So listen,
obviously I made it for the microwave.
I adapted it to the microwave.
So it's a little different.
I prepared my minced meat.
I put it in an electric mixer.
What did I put in?
I put salt, pepper,
a little spicy sauce,
chopped onions,
and that's it.
I mixed everything
with half an egg.
Now I'm shaping
my minced meat steak.
I'm shaping it quietly.
What do I do with it?
You'll see, I make two.
Like this, you can...
for your dinner.
That's good.
Now I take a plate like this.
I put a little oil in it.
Obviously, the problem with that
is that you absolutely have to
wipe your hands.
At the same time, I'm going to use it
to clean the counter
so that it's clean.
Then you take a little oil
and put it in a plate.
With the blade of the knife
like this,
and then do like this.
That's just because
it's prettier.
Then put it like this.
The same thing, yes, open it.
And then shape it well.
There you go.
There you go.
And then leave it there.
Then we're going to cook it
in the browned dish
which is in the oven over there.
You see, it's in the oven over there.
And I'll tell you right away,
it's ten minutes.
So we don't take care of it anymore.
Perfect.
How do we make the sauce with curry?
Well, we take some celery.
Celery cut into cubes
like I do, you see.
Quickly, because Paul Martin
has to make a lot of other recipes.
Desserts, so there's no time to waste.
Like that.
Onion in a car, minced.
Everything is cut into cubes.
And then what do we do?
You'll see how fast it goes.
There, we're going to take butter this time.
We're going to work with butter
because we didn't work with butter.
We could also work with margarine
but I don't like that so much.
So I don't work with what I don't like.
Always the three liters.
The butter
of the Simon's mother.
Like that.
And then in the car, all that goes in.
The lid.
And then we put it
in the oven.
Like that.
And then three...
Ha!
So we have to cancel everything.
Three minutes
at full speed.
And then we wait.
You see, I'm having fun with my minced meat
because it's ready.
So as long as I show you exactly
what happened.
And I'm going to finish
my sauce now.
Always the square sauce.
Obviously I change the method often.
You see my beautiful little vegetables
how beautiful they are.
Now I put it like that.
The square powder.
I mix with
the wooden spoon.
Paul Martin,
a little bit of flour.
I shouldn't mix you.
If I mix you, you tell me.
Then I stop and I don't do anything.
You see.
You see.
I hope it doesn't bother you too much.
It bothers you.
You have to tell me right away.
And then you see, I mixed everything.
Chicken broth from Mother Michelle.
No, no, she's dead. She doesn't make omelettes.
She made omelettes.
She spent her life making omelettes.
She ate eggs.
That's why
she's dead from cold.
A little bit like that.
You see. Mother Michelle, I say that
because it's Mother Michelle.
You must have seen all that.
A little bit of salt.
It's not worth adding salt
when you have broth like that.
Spices, yes, you can add them.
I'm going a little faster.
It's useless.
Paul Martin, what should I taste?
You should taste only for salt.
Yes, there is no salt.
This one is not salty.
It's funny.
You see, I tasted well.
Because there is no salt at all.
So here I put a little bit.
And then I don't put a lid.
So in the oven,
like that.
There is no lid.
You noticed.
And then I cancel.
I'm going to put four minutes.
With full force.
Then quietly, I wait.
Be careful, everything is ready.
The sauce is ready.
Then we're going to cook the minced meat.
So follow me.
I go directly to my oven.
Because in my oven here,
I have my dish.
You see, like that.
What do I do? I take a spatula
and I put it directly in the dish.
There you go.
You see.
And I put another one. I make you two.
This is dinner.
What else do I do?
I put a minute.
I leave it here.
And now quietly,
a minute, it will cook.
In a minute, I will come back.
And then I come back to make my sauce.
Did you understand?
What's going on?
The sauce, here it is.
It is ready.
So what do we do?
We mix it.
I should give you something
very important.
During the cooking,
let's say it takes 6 minutes
to make the sauce.
In the middle of the cooking,
would you please
mix with a kitchen whip?
Like that.
And in the corners,
can you see me with the camera?
In the corners.
Paul Martin, what's going on?
I have to come back.
So I go back there.
That's it.
I go back.
You see how fast it goes?
And now I come back.
You will see that it sticks a little.
That's the misery.
It's the misery.
But it's not going to stick too much.
That's what's beautiful.
Like that.
And what do we do, Paul Martin?
How do you like them?
A point?
Two minutes.
I don't like them.
I love them, sir.
I'm going to put a minute.
And then quietly,
you leave them for a minute.
I continue.
And I'm going to make my sauce now.
The sauce is ready.
So what do we serve as a vegetable?
We could serve a broccoli.
It's called Italian cauliflower.
We could serve
stuffed tomatoes.
Like that.
Like that.
That's it.
I continue.
Watch out for my microphone.
He's going to tell me, Martin, I'm cooked.
That's what's good about the microphone.
He's talking to you.
He tells you when it's cooked, when it's overcooked.
When it's not cooked, it's better.
So what do we do, Martin?
We put that in the dish.
We would put a little bit of oil.
Like that.
I'm going to show you.
A little bit of oil.
We could put some breadcrumbs, some fine herbs,
mixed with breadcrumbs, saffron.
That's it, it's finished.
Ah, I'm doing the presentation.
So I go back to get
my entrecôtes.
You heard the bell.
And now I'm going to do the home service.
Without burning myself.
If it's possible.
Oh yeah, I'm going to run.
You saw me.
You see, like that.
Like that.
Like that.
And I'm going to show you another little thing
that we could have done.
We could now take a little bit of white wine,
put it in and put it all back in the sauce.
You see?
Now I take a spoon.
It's bleeding.
Yes, it's bleeding.
Very bleeding.
I told you, I told you a minute.
Like that.
Oh,
horrible.
Where does the blood come from, Paul Martin?
Well, that's because the meat hasn't been cooked long enough.
So it's not for me.
Obviously, it's not very
pretty, but I have a life.
I have to make a lot of recipes.
So that made me happy.
Be careful.
I have another recipe coming,
which is a recipe that is made very quickly.
Fantastic.
That's a table wine.
Maître Rodet.
I give you a little advice.
Don't put the wine in the fridge.
The fridge is too cold.
That's very important.
And when you open the bottle,
be careful not to break the cap.
And also, to serve,
look at what I do.
You turn the bottle.
That's it.
Yes, so that's what I do.
I have a recipe for you,
which is a recipe that I'm going to make with vegetables,
ham, I'm going to show you a little sauce,
and then I'm going to put that in tacos.
So I start.
Everything is cut in julienne.
What is julienne?
If you don't want to say the word julienne,
it's small sticks.
So that's celery.
The celery has been washed, naturally.
I cut it very thin.
Can we change the vegetables?
Yes, you can do whatever you want.
That's what amuses you.
But you may like that.
After that, I'm going to make other recipes.
I haven't finished my business.
I'm going to make desserts.
Easy, fun desserts
that we make for your little children
who like ice cream a lot.
I took celery.
Now I'm going to take red pepper.
That's sweet.
Always cut well and mince.
Apply yourself.
That's it.
These peppers are very good.
It's nice for lunch, for example,
when they come back from school.
Something like that.
Even for yourself.
Green pepper.
If they don't like that, Paul, Martin,
they don't like peppers.
Put other vegetables.
Put the vegetables they like.
Okay?
Ask them.
I'm going to put another pepper
that's called yellow pepper.
Very sweet pepper.
Like that.
You see well.
That's good.
You could put onion.
I don't want to put it.
I'm going to put a little garlic.
If it was for you.
If it was for you.
It's the fight with garlic.
I see that.
A little garlic.
You could do that.
Instead of putting ham,
you don't like ham.
Put chicken.
Minced chicken breast.
You don't like chicken.
Put turkey.
You see what I mean?
Beef lard.
All that is ideas.
A little garlic.
How do we do that, Paul Martin?
First, ham.
Cook.
It's smoked and cooked.
All you have to do is cut it in slices.
And cook it at the same time
as your vegetables.
Okay?
It's useless.
You don't have to complicate the existence.
It's useless to start cooking your ham.
It takes a lot of time.
Look at me.
I'm going to get my 3 liters.
I'm going to put in the 3 liters
my butter.
Hey, Martin.
Stop it.
And all that in the car.
Simon.
The good Simon.
A little salt.
Be careful, ham is salty.
A little pepper from the grandmother's mill.
Okay?
I like that.
And don't forget the cheese.
Let me think.
Basil.
Sweet.
And that's it.
What else do we do?
We put the lid on
and we put everything in the oven.
See? Like that.
How long?
That's the big moment.
We're going to put in 5 minutes.
And then we're going to wait.
There you go.
It's ready.
I just took it out of the oven.
So what do we do?
First, a little butter
because I saw there wasn't enough.
Mix everything.
Because in the end, you should never mix
with a spoon in a stainless steel.
It's better to use wooden spoons.
A stainless steel is stupid to do that.
And flour.
Why? Because I'm going to make a little sauce.
We're not going to eat tacos without sauce.
Okay?
Like that.
A wooden spoon. Yes, I have that.
I still have my wooden spoons.
Mix everything well.
I have that too.
See? I keep mixing.
A little hot chicken broth.
Not much.
Because we don't want too much sauce.
Okay? Like that.
And now we're going to put a little strong sauce.
We're going to fill our tacos.
It's going to be a little strong.
And we're going to put everything back
in the microwave
to thicken the sauce.
It has to cook.
A little soy sauce. Yes, yes, yes.
At your disposal.
Like that.
A little Mexican
strong sauce.
A little bit.
Be careful, it's going to overflow.
I'm telling you it's going to be okay.
See?
It changed my color.
And now, my dear friends,
a little bit of salt.
Again. Wait, I'm tasting.
See? A little bit of salt.
That's not bad.
It's better than I thought.
And now
in the oven.
Be careful. No lid.
Remember that.
Why no lid?
Because it's useless to put a lid on.
Three minutes.
Mark that.
Until there's liquid.
And now we're going to wait.
The recipe is almost done.
This is milk.
I just chopped the milk to make a little garnish.
You'll see.
See?
It's done. It works.
It's cooked.
Paul Martin, how do we serve this?
It's quite simple.
You see?
Like that.
See?
This is the recipe.
I'm fed up.
Like that.
I'm going to do a little presentation.
The best I can.
It's to show you the little things.
If you don't like ham, I repeat.
You change.
I could have put tomato sauce.
I could have put the same thing with meat.
Mushrooms.
I forgot. I could have made mushrooms.
There's nothing you can't do
if you have a little imagination.
That's the principle of cooking.
That's it.
That's why we make videos.
To teach you.
Like that.
And now you do that a little bit.
See?
And then...
That's in the microwave.
That's very good. It was easy to do.
Watch out. My next recipe
is desserts.
Very simple desserts.
Just before making my recipe,
I want to teach you something.
When you make coffee,
for example Spanish coffee,
Irish coffee,
don't forget a good cognac.
That's very important.
Also, don't forget that if you want,
you can drink it a little bit.
You can even take a sip.
See?
What I do is that my sugar,
my cassonade exactly,
my cassonade,
it's hard.
To grind it,
put it in the microwave for a minute.
That's what you can do.
I'm going to make you apples.
Now what do we do?
We peel the apples
with a small knife.
Like that.
And we try not to cut
the skin of the apple.
Do you see the peel?
We roll it.
It won't work.
We forget that because it was cut.
Now we mince it.
Always the same thing.
We take a 3-liter dish.
I always use the same utensils.
You noticed.
A 3-liter dish.
I put a pepain.
Don't worry about pepains.
A pepain plus a pepain less.
Do you see what I mean?
Put it like that.
Do you like apples?
Yes?
Yes, me too.
A lot.
Apples are very good.
In the microwave, apples are great.
If it's rotten, we take it out.
It's a bit...
The apple is hard.
It's too hard on one side.
Minced.
It's almost finished.
I'll do a little service with the ice cream.
It's not well removed.
Remove well.
I'll do another one.
No, that's enough.
Yes, that's enough.
Say it.
Don't be shy.
Take notes.
If you have pencils.
Take notes.
Marked pencils.
It's always the same principle.
For example.
A meat that would be in sauce.
For example, you tell me,
make me an agneau ragout.
In the microwave, agneau ragout.
About an hour and a quarter.
An hour and a half.
It depends on the quantities.
Don't cut the pieces of meat too big.
What's going on?
It takes more time.
You see?
The microwave is ideal for two.
For four.
We're starting the fight.
A little bit of cassonade.
Like that.
I don't put a lot.
That's enough.
maple syrup, if you like.
Not a lot.
It's just to give a little taste.
This is jazz.
It's a new liqueur.
Fish vodka.
You like that?
A little bit.
It's very good for pastry.
I'm testing it.
It's very good to serve
in a glass.
With ice cubes.
It's very good.
That's not bad.
That's cinnamon.
As you can see.
It's almost done.
I need orange.
I'm going to call...
No.
I'm not going to put orange.
I'm going to put orange.
You'll see.
Some raisins.
A little bit of raisins.
At the end, you put the lid on.
Like that.
And you put everything in the oven.
You follow me?
We put the sugar.
And we put it in the oven.
For exactly
four minutes.
With full force.
And we wait.
I'm having fun with the orange.
I made a mistake.
It's good to make mistakes.
The microphone is calling me.
What mistake did you make?
I forgot to put orange juice
and lemon juice.
It's very important.
You have to put orange juice and lemon juice
to make a sauce.
I'll show you.
It doesn't matter.
It's by making mistakes
that you learn.
Obviously, it smells very good.
It smells like jazz.
Aha!
You see?
I took it again.
You have to put orange juice
like that.
And a lemon juice.
Very important.
Now, what's going on?
I'm going to show you.
The sauce.
You can't put a sauce like that.
As liquid.
You have to thicken it.
Paul Martin, how do you thicken it?
In pastry,
it's also good for you
to take flour,
corn,
and mix it with cold water.
Like that.
It's much easier for you.
You could also make a pastry cream.
Maybe one day,
I'll have the time to show you that.
Then you put a little bit like that.
What do we do now?
You have to turn it
in the microwave.
But without a lid.
To thicken everything.
You see how easy it is?
In the microwave. How long?
Let's say
two minutes.
So.
Two minutes.
Then we'll wait.
Really not stupid, Martin.
Look.
I'll show you.
See?
It's nice.
You can put something on it.
It's hot.
Remember, it's hot.
So what do we do now?
We're going to get the ice cream.
There you go.
You're laughing.
Vanilla ice cream.
Don't forget that.
There you go.
I was going to play with you
a little while ago.
There you go.
I'll show you. And now I'm done.
Dip it in hot water.
Do it like me.
Like that.
We put a ball on it.
That's enough.
There you go.
And now.
Take the apples.
The apples on top.
With the raisins or around.
If you want.
Don't forget it's hot.
We could put an apple on it.
There you go.
To talk to things.
I bet it's going to melt.
And now.
We can add some jazz.
There you go.
My recipe is done.
But be careful.
I'll see you next time.
Caramel au fourmiquant.
You'll see.
No problem.
First thing is caramel.
You can't make caramel
in the microwave.
You do it on the conventional stove.
That's a quarter cup.
Half a cup of sugar.
There you go.
And I'm going to add
a quarter cup of cold water.
Make sure the sugar
is in the bottom of the pot.
Then add that.
Everyone can do that.
I didn't add too much sugar
or I don't think it's a quarter cup.
It's a quarter cup.
There you go.
It's done.
What do you do?
You take it and put it on the stove
at maximum heat.
Follow me and you'll see.
I'm going there.
Don't touch the pot too much
and don't mix anything with a spoon.
Push.
I work with gas.
Push and there you go.
All you have to do is at maximum heat
and wait.
And as soon as it gets
the right color,
it's done.
It's easy.
All you have to do is wait.
It's fantastic.
It's ready.
I'm coming.
In the water right away.
That's to stop the cooking.
That's it.
Look at what I'm doing now.
Like this.
Like this.
Like this.
Paul Martin,
he stays in the bottom.
How do we do that?
I'll show you.
A little bit of cold water.
And we go back
on the stove
and we'll let it boil.
That's the trick.
I'll leave it on the stove.
I won't take care of it.
In a minute I'll come back
and it'll start boiling again.
Now I'll start my recipe.
Watch out.
The recipe.
It's a very simple recipe.
Excuse me.
Here are three eggs.
The eggs like this.
You'll see better.
These are whole eggs.
Now, three,
two yolks.
The yolks like this.
That's one way to do it.
There are other ways.
If you want me to show you my way,
you're more interested.
Mine is different.
Mine is this.
Like this.
Like this.
That's it.
Everyone has their own way.
What do we do, Paul Martin?
We add sugar.
Half a cup of sugar.
We could also add brown sugar.
I mean brown sugar.
Excuse me.
Watch out.
I hear a fight.
We mix it with a whisk.
Like this.
That's it.
We mix it.
Do you have it?
I'll go back and see what's going on.
There's nothing to do.
We have to watch the work.
Obviously,
nothing happened.
That's normal. Why?
Because there was very little sugar left.
I'll just leave it
and come back in 30 seconds.
I'll leave it there.
Now I'll go back here.
A little bit of vanilla.
How much?
A tablespoon of vanilla.
You can use any liquor if you want.
You could also use
orange zest,
milk.
I heated my milk before.
Two cups of milk.
The milk slowly.
In the car.
It's not long.
Watch out. It's burning.
I have to get there.
I told you it was burning.
We stop the fire.
Now we get there.
See what I'm going to do?
I'll add a little more.
See?
I'm going fast.
Now,
frankly, there's nothing to do.
You'll see.
See?
Hot water in the bottom.
Now,
I have to show you something.
If I make a mistake,
I have to correct it.
See this foam?
Remove it.
It's not good.
That's why.
It's because
I mixed it with a whisk.
I mixed it too fast.
Now I'm doing this.
Like caramel.
Everyone can do this.
It takes five minutes.
To have fun and do this.
I tell you that my recipe is good.
Because it goes exactly.
There's a little more.
This one goes there.
And this one goes for the cats.
I'm going to put all this in my microphone.
Follow me.
I open the door.
I take this.
And I put this in there.
Stay with me.
Let's start.
We're going to put
six minutes.
Then we're going to put
eight.
Then we start.
Then in six minutes, we're going to come back.
Then we're going to turn.
Then we're going to continue another six minutes.
See how easy our business is?
The time has come
to open the door
and turn it.
And do exactly like me.
Turn around.
Close the door.
Continue and put another six minutes.
Exactly.
In the car, it's done.
What I wanted to tell you,
you'll see,
they're almost cooked.
Some are cooked, some aren't.
This one is cooked.
And this one is less cooked.
You'll say,
Paul Martin, what's going on?
I'm going to tell you what's going on.
What's going on is that
in microwave cooking,
once you've cooked,
you have to let it rest
for at least two or three hours
because it will
continue to cook very slowly.
Another thing I wanted to show you,
I'm going to take one and
I'm going to burn it a little.
I'm going to try to unmold it for you.
I don't know if I can, because they're very hot.
And you don't unmold when it's so hot,
without burning.
But for you, I'm going to try,
to show you.
So, yes, you see,
what I did is very good,
because you'll see.
This is hot,
but for you,
you see, this is caramel cream
and we've reached the end.
So when it's cold, it's going to be great.
Guaranteed recipe.
Attention, I have a very easy recipe
for you to make.
Let's go.
You see, I'm making my pears.
A little dessert.
But there's one thing I did, I cheated.
It doesn't happen to me often,
but I did it this time.
I've already made pears.
Like that, I don't need
to take too much time.
And what I did,
I'm going to show you.
I peeled the pears,
so you can see.
Excuse me.
Like that.
I put them in my pot,
three liters.
You'll see.
I'm going to make one.
Are you okay?
Yes?
And what else did I do?
I put some
jazz
which is vodka
with peach.
I put
orange juice
like that.
That's exactly what I did.
Then some lemon juice.
I put some sugar.
Like that.
I put some raisins.
I don't count anything.
I put some water.
I covered it.
I cooked it for eight minutes.
When it was
almost cooked,
I took some cornstarch
which is here.
I mixed it with some water
and put it in the sauce.
I'm going to show you the result.
I take a plate.
Like that.
I'm going to put it there.
Now I'm going to
take my plate in the microwave.
There you go.
I could use it on ice cream.
You see that it's not very difficult
to cook
and invent things.
I could use it on
rice.
There's a rice that's eaten a lot,
like the Empress.
Like that.
Then I could put
some ice cream on it.
You see that?
I left the stems
as you can see.
I'm going to put four of them.
Is that okay?
Four half pears.
Then some raisins
to garnish it.
There you go.
The recipe is finished.
It was a pleasure to cook for you.
Goodbye.
Thank you for watching.