![]() > I can't believe I'm cooking with Amy Traverso. This is a real highlight of my cooking career. > TRAVERSO: I just have to say, I just have this moment, I can't believe I'm cooking with Jacques Pépin. In French the mixture of parsley, which is persil. > Now, that's going to go into the oven, you know, so. > Now, I don't know whether it may need a bit of salt or. So here we have the juice of the mussel, white wine, and about half a cup of cream. I don't think you've ever seen mussel as beautiful as this. (blender whirring) > Love fresh breadcrumbs. > TRAVERSO: And I'm thinking this is sort of a New England fusion dish a little bit. > TRAVERSO: So now you have Maine mussels and a French technique. It is just plain giving pleasure to people. ![]() So there is a great amount of love in what you do. (voiceover): You give a lot of yourself when you cook. (Traverso laughing) > All you want to do here is to open them. Then it's Jacques's New England clam chowder with oysters, clams, and corn. > NARRATOR: On the menu today are mussels two ways.įirst a mussels gratinées, broiled with breadcrumbs, hazelnuts, and garlic butter.Īnd second, a mussel soup that Jacques calls Billi Bi. > TRAVERSO: Are you ready to do some cooking? > TRAVERSO: I think I'll stop while I'm ahead. > TRAVERSO: Oh, I'm playing with a master. > And you have to throw that between ten and 20 meter. (Traverso laughs) All right, so here we put our foot in there. I like being able to go rummaging in the wood. > TRAVERSO: Wow, that is a beautiful mushroom. this is a regular, beautiful chanterelle. (laughs) > You know, after 70-more years of cooking professionally, I still love to cook, because I'm kind of a glutton. (laughs) If I start to hallucinate, I know who to blame. > That's why the animals don't attack it. It's not poisonous at all, but you taste it a little bit. I'm sure by the color that it is a bitter Boletus. > This is called the old man of the wood. ♪ ♪ Now, that is a gnarly looking guy there. In French is called trompette de la mort. > TRAVERSO: I'm afraid to step anywhere, because they're. You can recognize my Yankee drawl, I'm sure. No, it goes from Jacques Pépin to "Hak-wes Pepino" here. > NARRATOR: Then cooking a couple of French classics with a New England twist. > NARRATOR: First foraging around his property. > NARRATOR: Amy was lucky enough to spend a day with him at his Connecticut home. This beloved chef, author, and artist has been at the forefront of the American culinary scene since emigrating from France over 50 years ago. ♪ ♪ > TRAVERSO: This is such a beautiful property. > And by American Cruise Lines, exploring the historic shores of New England. > The Barn Yard, builders of timber-frame barns and garages. ♪ ♪ (birds chirping) > Series funding provided by the Vermont Country Store, the purveyors of the practical and hard to find since 1946. The first public park in America, the first fried clams, the first university in America. > Major funding provided by: ♪ ♪ > Massachusetts is home to a lot of firsts. It's the ultimate travel guide from the people who know it best. Join explorer and adventurer Richard Wiese, and Yankee senior food editor Amy Traverso, for behind-the-scenes access to the unique attractions that define this region. > NARRATOR: So come along with us for a once-in-a-lifetime journey through New England as you've never experienced it before, a true insider's guide from the editors of Yankee magazine. > It's the type of place where once you've been here, you'll want to return, and that's evidenced by the folks who stay with us over and over throughout the year. > NARRATOR: And finally, we continue traveling north to Rangeley, a jewel of an area tucked away in the mountains of western Maine. > Making motorcycles is not only creating something that one can use to go from A to B, but for me it's also an outlet for my creative vision. ♪ ♪ > NARRATOR: Then Richard gets a firsthand look at custom Ducati motorcycles, made in New England and shipped to some of Hollywood's biggest stars. > NARRATOR: And cooks up a couple of his favorite New England fusion dishes. > A couple of oyster, a couple of clam for you. ![]() > TRAVERSO: (laughs) > NARRATOR: Amy visits with legendary chef Jacques Pepin at his home in Connecticut. NARRATOR: Coming up on Weekends with Yankee, > So we put one tablespoon of wine.
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