Creative Living With Sheryl Borden #6709

27 minutes

>> "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 ME AT SHERYL.BORDEN@ENMU.EDU. I'D ALSO LIKE TO ASK YOU TO BECOME A FAN OF "CREATIVE LIVING" ON FACEBOOK. JUST GO TO FACEBOOK.COM, AND IN THE SEARCH 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 "THE 6700 SERIES," AND IT FEATURES A WONDERFUL COLLECTION OF IDEAS AND INFORMATION, AND IT'S AVAILABLE FREE OF CHARGE ON OUR WEB SITE. POSTED AS A PDF FILE, YOU CAN SIMPLY DOWNLOAD THE ENTIRE BOOKLET OR JUST THE SEGMENTS YOU'RE MOST INTERESTED IN. YOU'LL FIND INFORMATION ON FOODS, NUTRITION, CLOTHING, FASHION, HEALTH AND BEAUTY, HOME DECORATING, AND MUCH MORE. FOR YOUR COPY OF THIS NEW BOOKLET, GO TO OUR WEB SITE AT KENW.ORG AND THEN CLICK ON "CREATIVE LIVING." SCROLL DOWN TO THE BOOKLET SECTION, AND YOU CAN CLICK ON THIS BOOKLET OR ON ANY OF THE OTHER BOOKLETS WE HAVE AVAILABLE ONLINE. JUST GO TO KENW.ORG, CLICK ON "CREATIVE LIVING," AND DOWNLOAD THE BOOKLET TITLED "THE 6700 SERIES." WE ALSO INVITE YOU TO SIGN UP FOR OUR FREE E-NEWSLETTER. JUST GO KENW.ORG AND CLICK ON THE "SING UP NOW" BUTTON AND INPUT YOUR E-MAIL ADDRESS. THAT'S ALL THERE IS TO IT. YOU'LL ENJOY READING AN UP-TO-DATE NEWSLETTER FILLED WITH INTERESTING TOPICS AND INFORMATION. THANK YOU.


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

Media Details

Runtime: 27 minutes

Creative Living With Sheryl Borden
Season 65 / Ep 1
27 minutes
Grade Level: 7 - 12
Creative Living With Sheryl Borden
Season 65 / Ep 2
27 minutes
Grade Level: 7 - 12
Creative Living With Sheryl Borden
Season 65 / Ep 3
27 minutes
Grade Level: 7 - 12
Creative Living With Sheryl Borden
Season 65 / Ep 4
27 minutes
Grade Level: 7 - 12
Creative Living With Sheryl Borden
Season 65 / Ep 5
27 minutes
Grade Level: 7 - 12
Creative Living With Sheryl Borden
Season 65 / Ep 6
27 minutes
Grade Level: 7 - 12
Creative Living With Sheryl Borden
Season 65 / Ep 7
27 minutes
Grade Level: 7 - 12
Creative Living With Sheryl Borden
Season 65 / Ep 8
27 minutes
Grade Level: 7 - 12
Creative Living With Sheryl Borden
Season 65 / Ep 9
27 minutes
Grade Level: 7 - 12
Creative Living With Sheryl Borden
Season 65 / Ep 10
27 minutes
Grade Level: 7 - 12