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Creative Living With Sheryl Borden #6709

All Topics » Topic: Home and Family » Subject: Cooking » Creative Living With Sheryl Borden #6709
  • 2014
  • Grade/Interest Level: 7 - 12
  • Running Time: 27 minutes
  • Captioned English

Synopsis:

Chef Johnny Vee cooks crepes, and a kitchen designer joins Sheryl to discuss the evolution of the kitchen.

Transcript:

>> "CREATIVE LIVING," UTILIZING TODAY'S TECHNOLOGY WITH THE
BEST OF THE PAST TO BRING YOU INNOVATIVE IDEAS AND UP-TO-DATE
INFORMATION FOR CREATIVE LIFESTYLES IN TODAY'S ACTIVE
WORLD WITH YOUR HOST SHERYL BORDEN.
>> I'M SO GLAD YOU JOINED ME TODAY FOR "CREATIVE LIVING."
WE'RE GOING TO LEARN HOW TO PREPARE CREPES, AND WE'LL SHOW
HOW KITCHENS HAVE CHANGED AND EVOLVED SINCE 1920 TO THE
PRESENT TIME. ONE OF MY GUESTS TODAY IS JOHN VOLLERSTEN HE'S
MORE COMMONLY KNOWN AS CHEF JOHNNY VEE. JOHN WILL
DEMONSTRATE HOW TO MAKE A SIMPLE CREPE BATTER USING A
BLENDER. HE'LL PREPARE THE ORIGINAL CREPE SUZETTE RECIPE,
WHICH WE KNOW IS A SWEET FILLING, AND THEN HE'LL PREPARE
A SPINACH CREPES MORNAY, WHICH IS MORE OF A SAVORY FILLING,
BUT BOTH WERE DELICIOUS. HE'S THE OWNER AND OPERATOR OF LAS
COSAS COOKING SCHOOL IN SANTA FE, NEW MEXICO. WE'LL BE BEGIN
THE SHOW TODAY WITH JENNY RAUSCH, WHO IS A KITCHEN AND
BATH DESIGNER FROM BRENTWOOD, MISSOURI. JENNY WILL EXPLAIN
HOW KITCHENS HAVE CHANGED SINCE 1920 WHEN THEY WERE FIRST
DESIGNED FOR EFFICIENCY. NOW WE REALIZE THE NEED FOR BEAUTY,
TOO. YOU'LL ENJOY SEEING HER PICTURES, AND YOU'LL PROBABLY
RECOGNIZE SOME OF THE ITEMS FROM YOUR MOTHER'S OR
GRANDMOTHERS' HOMES. HER COMPANY IS KARR BICK KITCHEN
AND BATH. JENNY, THANK YOU SO MUCH FOR BEING HERE TODAY. I
KNOW YOU WORK EVERY DAY IN DESIGNING KITCHENS AND
BATHROOMS, BUT I THOUGHT IT WAS GOING TO BE FUN THAT WE GO BACK
IN HISTORY SO THAT WE CAN SORT OF SEE WHERE WE'VE COME FROM,
AND SO WE'RE GONNA TALK ABOUT ARCHITECTURE AND DESIGN
STARTING WITH, WHAT, THE 1920s AND FORWARD. SO WE'VE GOT A LOT
TO COVER.
>> WE DO. THAT'S A LONG TIME SPAN IN 9 MINUTES.
>> UH-HUH. THAT'S RIGHT. SO WHAT MOSTLY--WHY DID YOU START
LOOKING AT ALL THIS?
>> MOSTLY BECAUSE IT'S JUST INTERESTING. IT'S ALWAYS GOOD
TO KNOW WHERE YOU CAME FROM AND HOW YOU GOT HERE. IT ALSO MAKES
YOU APPRECIATE WHERE YOU ARE IF YOU KNOW WHERE YOU'VE BEEN, SO
WE TALKED A LITTLE BIT WHEN I WAS HERE BEFORE ABOUT HOW WE
GOT TO THE 1920s, SO NOW FROM THE 1920s FORWARD, I THINK WE
CAN TALK ABOUT A LOT OF INTERESTING THINGS IN TERMS OF
BEFORE THE 1920s THEY REALLY WERE LOOKING AT EFFICIENCY, AND
NOW THEY'RE LOOKING AT BEAUTY.
SO WOMEN CARED ABOUT BEING EFFICIENT, BUT NOW THEY'RE
STARTING TO CARE ABOUT MAKING THINGS PRETTY, AND BETWEEN 1920
AND 1940, WE ALSO HAD A DEPRESSION--
>> THAT CERTAINLY AFFECTED EVERYTHING.
>> IT AFFECTED EVERYTHING. AND YOU WOULD THINK, "WHY ARE THEY
WORRIED ABOUT PRETTY DURING A DEPRESSION?" BUT I THINK IT
EVEN BECOMES MORE IMPORTANT.
>> YOU'VE GOT TO DO SOMETHING.
UH-HUH. THAT'S TRUE.
>> BECAUSE HOW DO YOU KEEP YOUR SPIRITS UP IF YOU DON'T HAVE
COLORFUL THINGS AROUND YOU, IF YOU DON'T HAVE SOMETHING TO
LOOK FORWARD TO?
>> THAT'S RIGHT, AND THE ROLE OF WOMEN STARTED CHANGING
DURING THAT TIME PERIOD, TOO.
>> WELL, WOMEN ARE ALWAYS FIGHTING MORE IN EVERY YEAR FOR
THEIR RIGHTS. IT'S LIKE THIS WHOLE--YOU LOOK BACK IN
HISTORY, AND YOU THINK IT'S JUST THESE LITTLE TIDBITS IN
TIME BECAUSE THAT'S ALL THEY TALK ABOUT, BUT EVERY YEAR,
EVERY DAY, EVERY MOMENT, WOMEN ARE FIGHTING FOR THEIR RIGHTS,
AND DURING THIS TIME PERIOD, THEY REALLY START TO BECOME
MORE OF AN EQUAL PARTNER AT HOME VERSUS JUST SOMEBODY WHO
TAKES CARE OF THE KIDS AND TAKES CARE OF THE KITCHEN. SO
WOMEN'S ROLES ARE CONSTANTLY CHANGING.
>> AND I THOUGHT IT WAS INTERESTING WHEN I WAS READING
THROUGH THE MATERIAL THAT YOU SENT HOW ABOUT THIS SAME TIME
PERIOD IS WHEN THEY WENT FROM HAVING A SEPARATE PREP KITCHEN
TO BASICALLY WHERE YOU CLEAN UP THINGS.
>> SO THEY REALLY ARE FOCUSED ON AND IT'S WIDELY KNOWN NOW
THAT YOU HAVE A PREP CENTER AND A CLEANUP CENTER, SO KITCHENS
ARE DIVIDED THAT WAY. SO THE HOOSIER CABINET BECAME VERY
POPULAR.
>> I CAN SEE WHY. THIS JUST LOOKS LIKE SUCH A LUXURY.
>> EVERY WOMAN WANTED ONE OF THESE. THIS IS THE PREP CENTER.
SO THIS IS THE END-ALL, BE-ALL OF GREAT THINGS TO HAVE IN YOUR
KITCHEN. SO ALL THE PREP WORK HAPPENED HERE, AND THIS WAS
ACTUALLY A TECHNOLOGICALLY ADVANCED--
>> LOOK AT THIS FLOUR SIFTER GADGET.
>> IT DISPENSES THE FLOUR.
EVERYTHING HAS A HOME. IT'S VERY ORGANIZED. SO THIS WAS A
WAY TO MAKE YOUR LIFE EASIER.
THIS WAS SUPPOSED TO HAVE EVERYTHING THAT YOU NEEDED TO
PREP YOUR FOOD IN ONE NICE, EASY-TO-CLEAN, EASY-TO-CARE-FOR
SPACE.
>> UH-HUH.
>> AND YOU CAN KIND OF SEE IT IN THIS KITCHEN, WHERE YOU HAVE
THIS SORT OF--IT'S LOGICALLY SET UP SO YOU HAVE THE SINK ON
ONE SIDE, THE PREP CENTER ON THE OTHER, AND THE PLACE THAT
YOU COOK IT IN THE MIDDLE. AND THERE'S ADDED COLOR AND DESIGN
INTO THIS, SO IT WAS SUPPOSED TO BE BRIGHT, CHEERFUL. THERE'S
CURTAINS, THERE'S LIGHTING. SO THEY'RE TRYING TO SORT OF MAKE
THIS SPACE A LITTLE BIT MORE INTERESTING.
>> AND NOT A SOLID WHITE FLOOR LIKE THEY HAD FOR SO LONG.
>> RIGHT, RIGHT. WE'RE STARTING TO SEE--
>> IT'S GETTING EXCITING.
>> YEAH--KITCHEN DESIGN COMING INTO PLAY. THE OTHER THING WE
HAVE HERE IS THIS IS THE FIRST TIME YOU'LL SEE SORT OF
BUILT-IN CABINETRY. SO THE IDEA IS IF YOU BUILD THE CABINET IN
YOU DON'T HAVE TO MOVE IT EVERY TIME YOU CLEAN IT BECAUSE THERE
WERE REALLY STRICT GUIDELINES TO CLEANING. SO THIS IS SORT OF
THE FIRST TIME YOU REALLY SEE CABINETRY BUILT IN. STILL ONLY
BASE CABINETS AT THIS TIME.
THEY HAVEN'T FIGURED OUT TO ADD THE WALL CABINETS REALLY YET.
THIS IS STILL A FREE-STANDING PIECE OVER HERE, SO IT'S KIND
OF INTERESTING.
>> AND WHAT ABOUT MOLDINGS AND THINGS? HAVE THEY STARTED ADDING
ANY OF THAT YET?
>> NOT REALLY. WE'RE STILL NOT DOING THAT YET, BUT THEY HAVE--
>> IT'S COMING.
>> YEAH. THEY HAVE FIGURED OUT, THOUGH, THAT TILE FLOORS ARE
NOT AS COMFORTABLE TO STAND ON, WHICH THEY GO IN AND OUT OF
STYLE. SO TODAY, WE'RE STILL USING THEM, BUT I STILL TELL
PEOPLE THAT THEY MAKE YOUR LEGS TIRED.
>> THEY DO.
>> SOFT SURFACES ARE BETTER.
>> THIS IS KIND OF HARD TO ENVISION BECAUSE IT'S AN
OVERHEAD SHOT. IT LOOKS A LITTLE CLUTTERED.
>> IT IS, AND SURPRISINGLY, I STILL GO INTO KITCHENS THAT LOOK
ALMOST JUST LIKE THIS TO REMODEL THEM. SO THAT'S ONE
THING TO KEEP IN MIND IS YOU CAN TALK ABOUT CERTAIN TIME
PERIODS, BUT DURING THE 1920s AND 1940s, NOT EVERYONE HAS
ELECTRICITY YET, SO WE CAN TALK ABOUT CERTAIN DESIGN STYLES,
BUT IT'S STILL NOT AN OVERALL USED TYPE OF KITCHEN SPACE
BECAUSE NOT EVERYONE HAS ELECTRICITY YET. SO EVERYONE
HAS STAGES. JUST LIKE WE ARE TODAY, NOT EVERYONE HAS A
KITCHEN REMODELED IN 20-WHATEVER. SOME PEOPLE STILL
HAVE KITCHENS FROM THE FORTIES, BELIEVE IT OR NOT.
>> JUST TRY AND UPDATE WHAT YOU HAVE TO DO. NOW I KNOW THIS IS
A COLOR PHOTO, BUT I THINK IT ALSO SHOWS HOW THEY DID START
BRINGING IN BITS OF COLOR, AND I LIKE THE SOFTNESS THAT THE
FABRIC ADDED TO THE KITCHEN.
>> RIGHT. YOU PROBABLY WOULD--BECAUSE YOU TOLD ME YOU
LIKE TO SEW, SO YOU WOULD PROBABLY LIKE TO HAVE SEWN
THOSE CURTAINS IN THAT SPACE, BUT, YEAH, I THINK IT'S
IMPORTANT, ESPECIALLY WHEN YOU'RE GOING THROUGH A
DEPRESSED TIME IN YOUR LIFE, TO ADD COLOR TO THE SPACE. IT
MAKES IT LESS FEEL LIKE THE DRUDGERY TO BE IN THAT SPACE,
AND ACTUALLY "BETTER HOMES & GARDENS" IN THE FORTIES AND
FIFTIES ACTUALLY STARTED TALKING ABOUT COLOR AND DESIGN,
WHICH REALLY WASN'T SOMETHING THAT THEY TALKED ABOUT IN
MAGAZINES PRIOR TO THAT.
>> AND THEN ALSO WITH LIFESTYLE CHANGES AND THE ENDING OF WORLD
WAR II AND ALL OF THAT HAD SUCH AN IMPACT.
>> WHEN WE MOVE INTO THE FORTIES AND THE FIFTIES, WORLD
II HAS A HUGE IMPACT ON KITCHEN DESIGN, PARTIALLY BECAUSE
THERE'S RATIONING, AND WOMEN HAVE TO GO TO WORK. SO
EVERYTHING HAS TO BECOME MORE TECHNOLOGICALLY ADVANCED. YOU
HAVE TO SEE--EVERYTHING HAS TO HAPPEN IN SHORTER PERIODS OF
TIME. DISHWASHERS DEVELOPED IN THE FIFTIES.
>> OH, YES!
>> THERE'S A HOUSING BOOM, SO THE HOUSING BOOM AFFECTS
THINGS. THINGS HAVE TO BE MASS PRODUCED FASTER, STRONGER.
EVERYTHING HAS TO BECOME QUICKER. SO HOUSES ARE POPPING,
SO EVERYTHING--YOU SEE THE U-SHAPE, THE L-SHAPE. YOU'RE
SEEING ALL THESE STANDARDIZED LAYOUTS, STANDARDIZED PLANS. I
THINK THIS IS A FUNNY PICTURE.
>> WE WERE TALKING ABOUT HOW FAR WE'VE COME. MAYBE WE
HAVEN'T. YOU SAID THIS WAS A TELEVISION SHOW.
>> THIS IS A TELEVISION SHOW IN THE FORTIES.
>> THIS LOOKS LIKE ME AND YOU AND TWO FRIENDS, DOESN'T IT?
>> I KNOW. I THINK IT'S FUNNY BECAUSE THIS IS THE CAMERA, AND
THEY'RE HOLDING UP THE IMAGES JUST LIKE WE'RE DOING RIGHT
NOW, AND I HAD TO PULL IT AND BRING IT BECAUSE WHEN YOU TOLD
ME I NEEDED IMAGES TO HOLD UP I JUST THOUGHT THAT WAS REALLY
CUTE.
>> SOME THINGS WERE BETTER LEFT LIKE THAT.
>> BUT YOU DO SEE THAT THEY'RE NOW SHOWING WALL CABINETS. SO
THEY REALIZED WALLS AND BASES.
THIS IS METAL CABINETS. THIS IS WHERE YOU START TO SEE THE
METAL CABINETS AS A MATERIAL CHOICE, STANDARDIZATION. THIS
IS ALL VERY STANDARD. I'M SURE SOME OF YOU AT HOME STILL HAVE
THE METAL CABINETS.
>> I LOVE THIS PICTURE. THIS IS FAB.
>> AND THIS SHOWS THE U-SHAPE, THE SOFFIT, THE U-SHAPE IN
DESIGN, THE SOFFITS. SO THE FORTIES AND THE FIFTIES, THEY
START TO USE LINOLEUM OR THE VINYL ON NOT ONLY THE FLOORING
BUT ON THE COUNTERTOP SURFACES, AS WELL. SO YOU SEE THE COLOR
UP THERE.
>> ANOTHER WAY OF ADDING THAT COLOR.
>> INLAID IN THE FLOOR. SO THEY'RE DOING ALL KINDS OF
THINGS TO ADD BRIGHTNESS. THE COLORS ARE A LOT BRIGHTER IN
THE FIFTIES, THE LEMON YELLOWS.
SO AGAIN-- >> HARVEST GOLD.
>> WELL, THAT'S THE SIXTIES AND THE SEVENTIES.
>> I JUST REMEMBER HAVING THAT.
>> YEAH. SO MOVING INTO THE SIXTIES AND THE SEVENTIES,
AGAIN, IT'S MOSTLY WITH COLOR.
THERE'S ALSO THAT WHOLE SPANISH STYLE THAT WE SAW IN THE
SIXTIES AND SEVENTIES WITH THE HARVEST GOLD AND THE METAL
ACCENTS AND THE DARK BROWN CABINETS. SO BEFORE THAT,
EVERYTHING WAS PAINTED, SO WHEN YOU MOVE INTO THE SIXTIES AND
SEVENTIES, YOU SEE A LOT OF WOOD CABINETS NOW.
>> THE NATURAL WOOD. UH-HUH.
IN THE MOLDING.
>> IN THE MOLDING, YEAH.
>> BUT YOU MENTIONED THE DISHWASHER, BUT REALLY, YOU
SAID EVEN THOUGH A FEW PEOPLE WERE LUCKY ENOUGH TO HAVE ONE,
IT REALLY WASN'T THAT POPULAR UNTIL THE SIXTIES, MID-SIXTIES.
>> RIGHT. YEP. SO THE FIFTIES, THERE WAS A DISHWASHER, BUT
NOBODY REALLY PUT THEM IN UNTIL THE SIXTIES AND THE SEVENTIES,
AND THEN IN THE EIGHTIES AND THE NINETIES, WHICH I DON'T HAVE
PICTURES OF ANY OF THAT--THESE ARE PICTURES OF THE KITCHENS
THAT WE'VE DONE RECENTLY, BUT IN THE EIGHTIES AND THE
NINETIES, IT WAS MORE TECHNOLOGY. EVERYTHING WAS
CLEANER, AND THEN NOW FAST FORWARD TO NOW. THE SKY'S THE
LIMIT. THERE AGAIN ACCESS TO THE INTERNET, YOU CAN SEE--
>> GET IDEAS.
>> YEAH. LOTS OF IDEAS. WE USE LOTS OF DIFFERENT TEXTURES,
LOTS OF DIFFERENT PATTERNS TO LAY IN THE FEELING OF COLOR,
AND THERE'S JUST A LOT. YOU HAVE ACCESS TO SO MANY THINGS,
AND PEOPLE LIKE NATURAL MATERIALS NOW, SO WE USE A TON
OF NATURAL MATERIALS.
>> AND I WAS NOTICING THE LIGHTING. IT'S ALL SO ELEGANT
COMPARED TO THE HANGING LIGHT BULB THAT WE SAW EARLIER.
>> YES! WE DO A LOT OF ELEGANT LIGHTING. SO THAT WAS A LOT OF
YEARS TO COVER IN A VERY SHORT PERIOD OF TIME.
>> BUT YOU'RE RIGHT. IT IS REALLY INTERESTING TO COMPARE
THAT, AND IF SOMEBODY--DO YOU EVER HAVE PEOPLE THAT COME TO
YOU NOW AND SAY, "I'D LIKE MY KITCHEN TO LOOK LIKE THE 1940s,
BUT I WANT ALL OF THE MODERN APPLIANCES"?
>> ACTUALLY, SURPRISINGLY, G.E.
IS COMING OUT WITH A LINE OF APPLIANCES.
>> KIND OF A RETRO.
>> RETRO, THAT, YES, LOOK LIKE JUST LIKE APPLIANCES WHEN THEY
FIRST CAME OUT IN THE FORTIES AND THE FIFTIES. SO THE RETRO
LOOK IS DEFINITELY BACK, BUT I THINK THERE'S JUST THIS
WHOLE--THE DEAL TODAY IS IT DOESN'T MATTER WHAT YOU WANT.
YOU CAN HAVE ANYTHING, AND IT'S TO BE DIFFERENT FROM YOUR
NEIGHBOR.
>> THAT'S RIGHT.
>> SO IT MAKES KITCHEN DESIGN VERY INTERESTING BECAUSE NO
PROJECT IS THE SAME. IT'S NOT AS MANUFACTURED AND MASS
PRODUCED AS IT WAS AT THE END OF WORLD WAR II.
>> WELL, YOUR JOB SOUNDS VERY FASCINATING WHEN YOU GET TO
WORK WITH ALL OF THESE DIFFERENT THINGS. WELL, THANK
YOU VERY MUCH, JENNY.
>> THANK YOU FOR HAVING ME.
>> JOHN, THANK YOU SO MUCH FOR BEING WITH US TODAY, AND WHEN
YOU SAID WE WERE GOING TO DO A SEGMENT ON CREPES, I WAS SO
EXCITED BECAUSE I REMEMBER MAYBE 20 YEARS AGO MAKING NOT
JUST SWEET CREPES, WHICH IS WHAT I THINK PEOPLE THINK OF,
THE CREPE SUZETTE, BUT THOSE WITH MEAT BASE--
>> AND SAVORY, YEAH.
>> BUT I HAVEN'T MADE ANY IN YEARS.
>> YEAH, AND I THINK EVERYBODY LOVES CREPES. IN SANTA FE,
WHERE MY COOKING SCHOOL IS, WE HAVE A WONDERFUL RESTAURANT IN
THE OLD LA FONDA HOTEL, WHICH WAS THE HARVEY HOUSE HOTEL, AND
THEY SPECIFICALLY DO CREPES, AND IT'S VERY POPULAR, AND
CREPES ARE EASY. THEY'RE EASY TO MAKE. YOU CAN MAKE THEM IN
ADVANCE, YOU CAN FREEZE THEM, THERE'S A MULTITUDE OF FILLINGS
YOU CAN PUT IN, AND I THINK--I WAS DOING A LITTLE RESEARCH.
MOST CULTURES HAVE SOME SORT OF CREPE IN THEIR COOKING. IT'S
INTERESTING. SO APPARENTLY THE TERM CREPE COMES FROM THE WORD
CREPINETTE, WHICH MEANS CURLY, AND IF YOU CAN SEE, MY LITTLE
CREPES ARE CURLY ON THE EDGES HERE. THEY'RE KIND OF CURLING
UP, SO THAT'S WHERE THE WORD CREPE CAME FROM. NOW ONE THING
I LEARNED, ALSO, WAS THAT IF YOU THINK ABOUT THIS BEFORE
FLOUR WAS READILY AVAILABLE, FLOUR WAS CONSIDERED A LUXURY
INGREDIENT. SO THE WEALTHY ATE CREPES BECAUSE CREPES WERE MADE
WITH FLOUR.
>> NO ONE ELSE COULD AFFORD IT.
>> NOBODY ELSE COULD AFFORD IT.
SO THAT'S WHY I THINK WE THINK OF CREPES AS BEING SORT OF A
RICH DESSERT THAT THE WEALTHY CAN AFFORD. SO AN EASY WAY TO
MAKE CREPES IS IN THE BLENDER, SO I'M GONNA DO THAT IN A
MINUTE, BUT FIRST OF ALL, WE'RE GONNA MAKE A CREPE, A SPINACH
MORNAY CREPE THAT HAS TO GO IN THE OVEN FOR A FEW MINUTES,
SHERYL. SO I WHIPPED UP SOME CREPES. WE'LL COME BACK TO
THAT, BUT MORNAY OR SPINACH--OF COURSE, MORNAY REFERS TO A
CHEESE SAUCE. SO WHAT I HAVE HERE IS A SIMPLE BECHAMEL,
WHICH IS ONE OF THE BASIC MOTHER SAUCES, AND IT'S MADE
WITH FLOUR AND BUTTER, WHICH CREATES A ROUX, AND THEN JUST
SOME MILK IN THERE. NOW I'M GONNA ADD SOME PARMESAN CHEESE
AND ACTUALLY SOME GRUYERE CHEESE, WHICH IS GONNA GIVE IT
A LOVELY-- >> THAT'S KIND OF A STRONGER
FLAVOR, ISN'T IT?
>> YEAH. KIND OF IN THE SWISS FAMILY.
>> IT'S A HARD CHEESE.
>> A HARD CHEESE, AND THEN IT'S GRATED, AND WE'RE JUST GONNA
MELT THAT TOGETHER. THEN ALREADY I'VE TAKEN SOME FROZEN
SPINACH, AND I ACTUALLY LIKE TO USE FROZEN. I THINK IT'S
EASIER. YOU CAN SAUTEE IT QUICKLY, AND I SAUTEED THIS IN
A LITTLE BUTTER, AND I'M GONNA ADD THIS TO MY PAN, MY POT
HERE, MY DISH, AND THEN WE'RE GONNA ADD SOME SCALLIONS,
CHOPPED SCALLIONS, TO OUR SPINACH. NOW WITH A MORNAY
SAUCE, NOT ONLY ARE YOU GOING TO USE THE SAUCE ON THE OUTSIDE
OF YOUR CREPES, BUT IT'S ALSO GONNA BE A LITTLE BIT IN THE
MIDDLE.
>> KIND OF BINDS THE SPINACH TOGETHER.
>> YEAH. KIND OF BRINGS IT ALL TOGETHER. IT'S GONNA MAKE THAT
NICE AND CREAMY. LOOK AT THAT.
YOU CAN SEE.
>> OH, IT IS. THAT CHEESE.
>> THERE'S OUR GRUYERE, YEAH.
SO I'M JUST GONNA ADD A LITTLE BIT OF THIS FOR MY FILLING, AND
LET'S SAY, OH, HALF A CUP THERE, AND THEN I'M JUST GONNA--
>> YOU'LL SAVE THE REST OF IT FOR WHEN WE TAKE THIS OUT OF
THE OVEN.
>> YEAH.
AND THEN--LOOK AT HOW YUMMY THAT IS.
>> BOY, THAT FROZEN SPINACH REALLY DOES SPEED IT UP, TOO.
>> YEAH, YEAH. I MEAN, FRESH SPINACH, YOU'D HAVE TO SQUEEZE.
YOU DON'T WANT TO HAVE--THEN WHAT I'M GONNA DO IS JUST FILL
MY LITTLE CREPE HERE.
>> YOU KNOW, THIS IS LIKE USING A FLOUR TORTILLA EXCEPT THEY
MOLD SO MUCH BETTER AND FOLD TOGETHER.
>> AND THEY'RE A LITTLE SOFTER, ALTHOUGH THIS PROBABLY WOULD BE
YUMMY WITH A-- >> OH, IT WOULD.
>> SO I'M GONNA ROLL THAT, AND THEN I'M GOING TO PUT THAT IN
MY--I THINK THAT WILL BE GOOD.
PUT THAT IN MY CASSEROLE AND THEN JUST POUR OVER IT.
>> OH, BEFORE YOU COOK IT. I THOUGHT MAYBE IT WAS AFTER.
>> RIGHT OVER TOP.
>> IT'S CREAMY ALL RIGHT.
>> AND THEN IF YOU WANT TO PUT THAT IN THE OVEN, SHERYL.
>> YOU'RE GONNA SHOW US HOW EASY THIS--
>> I'LL SHOW YOU HOW TO MAKE A CREPE, YEAH. SO CREPES ARE
ACTUALLY PRETTY EASY IF YOU USE A BLENDER, AND A GOOD RECIPE TO
FOLLOW IS A CUP OF FLOUR, A CUP OF MILK, AND AN EGG. THAT'S
SORT OF AN EASY VERSION HERE.
SO I LIKE TO PUT THE LIQUID IN FIRST, WHICH OF COURSE IS GONNA
HELP YOUR BLENDER RUN BETTER.
>> DOESN'T CLOG IT DOWN.
>> YEAH. WE'RE NOT TRYING TO MAKE MORTAR HERE. AND THEN AN
EGG, AND IT'S JUST A LARGE EGG.
TRY NOT TO GET SHELLS IN THERE.
IT MAKES YOUR CREPES A LITTLE CRUNCHY.
>> HMM.
>> AND THEN JUST ON LOW...
I'M JUST GONNA CHURN THAT UNTIL IT IS SMOOTH.
>> BECAUSE YOU DON'T WANT TO OVERBLEND IT, DO YOU? IT'S LIKE
PANCAKE BATTER.
>> IT'S QUICK. WANT TO MAKE SURE ALL YOUR FLOUR GETS
BLENDED THERE, AND THAT'S IT.
>> THAT'S IT.
>> THEN THE EASY THING IS YOU CAN ALSO POUR RIGHT OUT OF YOUR
BLENDER RIGHT ON TO YOUR CREPE PAN. THIS IS MY FAVORITE CREPE
PAN. THIS IS BY LE CREUSET, AND THIS IS A NONSTICK PAN, WHICH
THEY DO SAY YOU CAN MAKE CREPES WITHOUT PUTTING ANY FAT ON
THERE, BUT I THINK BUTTER IS PART OF THE FLAVOR OF A CREPE,
SO I'M USING A BUTTER SPRAY, AND IT DOESN'T TAKE MUCH. I'M
JUST USING A LIGHT SPRAY OF IT, AND I'VE GOT THIS--
>> YOU CAN ALSO SORT OF TELL WHEN THE PAN'S READY, TOO, BY
LOOKING AT THE BUBBLES.
>> YOU'LL GET A LITTLE BIT OF--YOU WANT THAT TO BE WARM.
NOW WHAT YOU'RE GONNA DO IS STARTING IN THE MIDDLE YOU'RE
GONNA MAKE--IT'S LIKE MAKING PANCAKES REALLY. NOTICE THAT
THAT'S A THINNER BATTER.
>> JUST A LITTLE THINNER.
>> A LITTLE THINNER, AND THEN RIGHT AWAY, YOU WANT TO--
>> OH, YOU WANT IT EVEN THINNER.
>> THINNER, AND THAT'S WHAT I LOVE ABOUT THIS PAN BECAUSE
IT'S A NICE BIG CREPE. SO YOU'RE GONNA GO RIGHT TO THE
EDGES, AND THEN I ALWAYS SAY DON'T TRY TO FLIP IT OR MOVE IT
UNTIL IT SLIDES AROUND. SO I'M GONNA LET THAT COOK FOR A
MINUTE, SHERYL. THEN WE'RE GONNA WORK ON OUR SAUCE FOR OUR
CREPE SUZETTE. SO CREPE SUZETTE IS A CREPE THAT HAS AN ORANGE
AND LEMON SORT OF A CITRUS SAUCE WITH IT. SO FIRST OF ALL,
WE'RE GONNA ZEST A LEMON AND AN ORANGE. THIS IS A NIFTY ZESTER.
REMEMBER THE ZEST IS JUST THE COLORED PART OF THE CITRUS.
>> DON'T GO TOO DEEP.
>> YOU DON'T WANT THE WHITE.
DON'T GO TOO DEEP BECAUSE THEN THAT'S BITTER, AND THEN WE'LL
DO OUR ORANGE, TOO. DO YOU WANT TO FINISH THAT FOR ME?
>> DON'T EVEN HAVE TO-- >> YEAH. DON'T HAVE TO WORRY
ABOUT IT. I'M GONNA SEE IF THAT'S JUST ABOUT READY TO
SLIDE. THEN WE'RE GONNA SAUTEE SOME BUTTER TO CREATE OUR SAUCE
HERE. GOT TO HAVE BUTTER FOR--WHOOPS--IF IT'S FRENCH
COOKING, RIGHT?
>> OH, OF COURSE. THAT'S A KEY INGREDIENT.
>> HA HA! THE FRENCH COULDN'T COOK WITHOUT BUTTER. THAT'S
NICE AND HOT. OK. SO SEE HOW THAT'S SLIDING AROUND. OK,
SHERYL, SHOULD WE TRY TO DO THIS?
>> ARE YOU GONNA DO THE FANCY FLIP?
>> LET'S SEE. WHOA! WELL, OK.
THAT'S ALL RIGHT. WE CAN FLIP IT QUICK.
>> OH! PERFECT.
>> HERE WE GO.
>> HA HA HA!
>> AND THEN IF YOU'LL HAND ME A PLATE, SHERYL, THE GREAT THING
ABOUT CREPES, THE SECOND SIDE IS REALLY DONE RIGHT AWAY.
>> OH, YEAH.
>> SO YOU CAN SLIDE THAT OFF.
NOW THIS STAGE, I COULD WRAP THIS IN PLASTIC WRAP. I COULD
FREEZE THEM. I MIGHT SEPARATE THEM WITH WAX PAPER.
>> I DIDN'T KNOW YOU COULD FREEZE THEM.
>> YEAH. THEY FREEZE REALLY WELL. NOW I'VE CHALLENGED
MYSELF. I'VE GOT TO FLIP ONE COMPLETELY.
>> OH, OK. SEE IF YOU CAN-- >> WE'RE GOING TO DO THAT
AGAIN. AND THE NICE THING ABOUT THIS--ONCE YOUR PAN'S NICE AND
HOT, THIS IS GONNA HAPPEN REALLY, REALLY QUICKLY.
>> I'VE NOTICED WHEN I'VE MADE THEM, MY FIRST ONE NEVER COMES
OUT AS GOOD AS ALL OF THE OTHERS.
>> IT'S ALMOST LIKE, YEAH, YOUR FIRST PANCAKE, YOU FIRST WAFFLE.
THERE. OK. SO HERE I'M GONNA STIR IN SOME SUGAR. THAT'S JUST
WHITE SUGAR, AND THEN IF YOU WANT TO GIVE ME MY ZEST THERE.
>> OK.
>> GONNA SLIDE THAT IN. LOOK AT THAT.
THIS IS GONNA SMELL SO YUMMY.
SO WHAT YOU COULD DO IF YOU WERE ENTERTAINING, MAKE YOUR
CREPES IN ADVANCE. YOU COULD EVEN GET YOUR SAUCE READY TO GO.
>> GIVE YOU A LITTLE MORE.
>> THANK YOU. AND THEN BASICALLY, YOU'RE GOING TO
SAUTEE YOUR CREPE IN THE SAUCE--THANK YOU--WHEN YOU GET
READY TO SERVE THEM.
>> OK.
>> SO THE CREPES CAN BE DONE.
OK. THERE WE GO.
>> THIS IS IT.
>> OK, KIDS. DRUMROLL, PLEASE.
>> OK. DDDDDRRRR!
>> OH! LOOK AT THAT.
>> PERFECT! GOOD! YOU COULD DO IT.
>> YOU CAN CUT APPLAUSE IN AT THAT STAGE. SO REMEMBER THAT
SECOND SIDE. ANOTHER THING ABOUT CREPES. YOU'RE NOT REALLY
TRYING TO BROWN THEM. SO YOU DO WANT THEM TO BE--ACTUALLY, YOU
COULD STACK THAT, SHERYL, RIGHT ON TOP OF THERE. WE'LL SEE HOW
THAT...
>> OK. OH, THAT'S WHAT YOU DID WITH THE OTHERS UNTIL IT FORMS
THE LACE OR THE CURLY EDGE.
>> BEAUTIFUL. OK. LOOK AT THAT.
NOW WE ARE GOING TO ADD SOME JUICE OF AN ORANGE HERE TO OUR
SAUCE.
THAT'S HOT.
>> MM-HMM. HA HA!
>> THIS IS GONNA CREATE OUR WONDERFUL--OH--SUZETTE SAUCE.
>> JUST ONE HALF?
>> YEAH, JUST TO GIVE IT A LITTLE--AND THEN THE PIECE DE
RESISTANCE IS A LITTLE TRIPLE SEC. YOU COULD ALSO USE GRAND
MARNIER. CAREFUL BECAUSE YOUR GRAND MARNIER MIGHT ACTUALLY
FLAME UP, WHICH MAKES IT EXCITING.
>> DO THAT IN FRONT OF EVERYONE.
>> NOW THAT'S YOUR CREPE SUZETTE SAUCE. I'M JUST GONNA
SLIDE THAT OFF. NOW TO ASSEMBLE YOUR CREPE SUZETTE, ONCE AGAIN,
THIS COULD BE DONE, COULD SORT OF BE SITTING ON THE STOVE. NOW
YOU'RE GOING TO FOLD YOUR CREPES INTO, YOU KNOW, SORT OF
TRIANGLES.
>> OH.
>> I LIKE TO DO IT A LITTLE BIT, AND THEN THIS GETS SAUTEED
IN THE SAUCE. I'VE GOT SOME CREAM WHIPPED HERE JUST WITH A
LITTLE BIT OF POWDERED SUGAR.
WE CAN USE THAT SAME PLATE.
>> OK.
>> AND YOU WANT TO MAKE SURE THAT THAT GETS--
>> MMM. THAT LOOKS WONDERFUL.
>> COATED IN THIS SAUCE.
>> I THINK EVERYONE'S HEARD OF CREPE SUZETTE.
>> REMEMBER? THERE WAS A WONDERFUL TIME IN AMERICA, OR
IN FRANCE, TOO, WHERE THEY USED TO COME TO YOUR TABLE AND MAKE
THE CREPE SUZETTE.
>> IN FRONT OF YOU.
>> AND FLAME THE GRAND MARNIER.
SO LOOK AT THAT.
>> OH, THAT LOOKS WONDERFUL.
>> AND THEN WE ARE GOING TO TAKE JUST OUR WHIPPED CREAM. A
LITTLE-- >> YOU KNOW IT WILL BE GOOD
WITH WHIPPED CREAM.
>> OH, YEAH. LOOK AT THAT. AND A LITTLE FINISH WITH SOME
POWDERED SUGAR. NOT A LOT BECAUSE OUR CREAM IS SWEET, AND
OF COURSE, OUR SAUCE IS SWEET.
THERE'S OUR CREPE SUZETTE.
ANOTHER THING I LIKE TO DO FOR A SWEET CREPE IS TO USE
NUTELLA. ARE YOU FAMILIAR WITH THE NUTELLA? SO
NUTELLA--ACTUALLY NUTELLA OUTSELLS PEANUT BUTTER IN
EUROPE.
>> YES. HAZELNUT SPREAD.
>> SO IT'S A HAZELNUT CHOCOLATE SPREAD, SO WE CAN...
>> OH, SO YOU'RE USING IT AS THE FILLING.
>> AS THE FILLING.
>> I THOUGHT IT MIGHT BE A TOPPING, BUT IT'S AS A FILLING.
>> IT'S GONNA BE THE FILLING, AND THESE ARE SO EASY TO DO.
>> NOW DO YOU FIND THIS IN REGULAR GROCERY STORES?
>> IN REGULAR GROCERY STORES.
ACTUALLY IT'S IN THE PEANUT BUTTER SECTION, WHICH IS
INTERESTING.
>> AND WE'RE JUST GONNA ROLL THAT UP. IF YOU'LL PASS ME
ANOTHER PLATE THERE.
>> MM-HMM.
>> THAT'S BEAUTIFUL.
>> A LITTLE POWDERED SUGAR.
>> AND A LITTLE WHIPPED CREAM.
WHAT WOULD LIFE BE WITHOUT WHIPPED CREAM? I DON'T KNOW.
>> I'M GOING TO START MAKING CREPES AGAIN. I'D FORGOTTEN ALL
ABOUT THEM.
>> I KNOW. LOOK HOW SIMPLE THAT IS. SO THERE'S OUR NUTELLA
CREPE, AND NOW LET'S PULL OUR-- >> ARE WE READY FOR THE OTHER
ONE?
>> LET'S PULL THOSE OUT. THOSE ARE BUBBLING AND BROWN.
>> THEY'RE JUST RIGHT.
>> MMM! LOOK AT HOW BEAUTIFUL THAT IS, AND THERE'S OUR SPINACH
CREPE MORNAY.
>> SO MORE OF A MAIN DISH, AND THEN THESE ARE DESSERT-TYPE
DISHES.
>> OUR WHOLE MEAL COULD BE MADE OF CREPES.
>> SOUNDS GOOD TO ME.
>> REALLY.
>> SO THIS, WOULD WE PUT ANY TOPPING?
>> JUST MAYBE SOME CHOPPED PARSLEY.
>> JUST FOR COLOR MORE THAN ANYTHING, YEAH.
>> JUST A LITTLE BIT OF COLOR AND THEN SERVE IT AS YOUR MAIN
COURSE.
>> I HAD FORGOTTEN HOW EASY THEY WERE. I'M ANXIOUS TO TRY
THESE.
>> GOOD, GOOD.
>> THANK YOU VERY MUCH, JOHN.
>> THANK YOU. ENJOY.
>> I HOPE YOU ENJOYED THE SHOW TODAY. NEXT TIME ON "CREATIVE
LIVING," WE'LL LEARN HOW IMPORTANT IT IS TO HAVE A
POSITIVE ATTITUDE IN ALL AREAS OF OUR LIFE. WE'LL SEE HOW TO
MAKE A REALLY CUTE GROWTH CHART TO MEASURE HOW FAST OUR KIDS OR
GRANDKIDS ARE GROWING, AND WE'LL SHOW HOW TO MAKE A KINDLE
COZY TO PROTECT OUR TECH GADGETS FROM SCRATCHES AND
BREAKAGE. ONE OF MY NEXT GUESTS KNOWS FIRST-HAND HOW FAITH,
HOPE, AND A POSITIVE ATTITUDE EMERGE FROM ADVERSITY. THROUGH
THE STORY OF HOW SHE STARTED HER SKIN CARE COMPANY TWICE,
SHE'LL EXPLAIN HOW TO BECOME SUCCESSFUL IN BUSINESS. ANOTHER
GUEST IS GOING TO SHOW HOW TO USE AN OVERSIZED WOODEN RULER
TO MAKE A GROWTH CHART TO MARK THE HEIGHT MILESTONES AS A
CHILD GROWS, AND FINALLY, FOR THOSE OF US WHO CAN'T GO
ANYWHERE WITHOUT OUR COMPUTER GADGETS, WE'LL LEARN HOW TO
MAKE A KINDLE COZY THAT PROTECTS AGAINST SCRATCHES AND
DENTS WHEN WE'RE TRAVELING. ALL OF THESE TOPICS WILL BE
FEATURED ON THE NEXT "CREATIVE LIVING" SHOW. IF YOU EVER HAVE
COMMENTS OR SUGGESTIONS OR IDEAS FOR SHOWS, YOU CAN E-MAIL
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WINDOW, TYPE IN "CREATIVE LIVING WITH SHERYL BORDEN." I
HOPE YOU'LL PLAN TO JOIN ME NEXT TIME FOR "CREATIVE LIVING."
>> WE ARE VERY PLEASED TO OFFER A NEW BOOKLET THAT ACCOMPANIES
THIS SERIES OF "CREATIVE LIVING." THIS BOOKLET IS TITLED
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