2011 White House Easter Egg Roll: Play with Your Food with First Lady Michelle Obama

Uploaded by whitehouse on 25.04.2011

Kelly Ripa: This is all about Mrs. Obama's healthy lifestyle initiative,
and you're going to be cooking what for us today, Jacques?
Jacques Pepin: I am going to make some crepe with berries.
We have vegetables from the garden.
We'll focus on vegetables to put them in the crepe, as well.
Kelly Ripa: This is from the garden here at the White House.
Jacques Pepin: We have the spinach, we have the white Swiss chard,
we have beautiful hyssop and different type of Herbs,
sage and all that, asparagus.
Al Roker: Very nice.
Jacques Pepin: That's nice.
Al Roker: And who is your Sous-chef here?
Jacques Pepin: My Sous-chef is Shari, my granddaughter.
Kelly Ripa: Hi there.
Jacques Pepin: Because we cook for Foods Across America,
which teaches the kids how to eat properly.
And you eat properly with you.
Al Roker: And who's Shari's assistant?
Jacques Pepin: Shari's assistant is my daughter, Claudine.
Claudine: Hi.
Kelly Ripa: It's a family affair, cooking and healthy
eating in your house.
Jacques Pepin: You know, family, it is a family affair, yes.
Kelly Ripa: You know, Chef, a lot of people assume that because it's French
food and crepes and so delicious that it wouldn't be healthy.
Is there a way to prepare a healthy crepe?
Jacques Pepin: Yeah, absolutely.
I'm going to use a little bit of canola oil.
The point is that with crepe with like a half a cup of flour,
a bit of milk, two eggs, I can do probably 15, 18 crepe.
So if you break it down to one crepe,
it really amount to nothing at all.
Al Roker: So it's not really the crepe.
It's what goes inside the crepe.
Jacques Pepin: Yeah, exactly.
If you start filling it up with a lot of sugar,
but here we put some fresh berries,
maybe a bit of organic jam here on top.
The kids love that.
You know, when I was a kid, my mother would do crepe,
and as they come out of the skillet,
we put jam on top and eat them fresh like that.
Kelly Ripa: And what's the key to the skillet,
that you have to get it piping hot?
Jacques Pepin: Yeah, we have to get it hot, and I don't know
when we are starting.
Kelly Ripa: We can start now.
Al Roker: I think we can start now.
Kelly Ripa: We can start right now. Yes, we are going to begin now.
Jacques Pepin: So I'm going to put that on.
I think it's on. Yeah, it's on.
Al Roker: When your hand is really hot, then you know the skillet,
the burner is on.
Kelly Ripa: Kids, if you're watching this, make sure you don't do anything
like what you just saw here.
We never stick our hands into a flame.
Al Roker: Chef Pepin has hands made of asbestos.
Jacques Pepin: I'll show you how to make crepe how long it takes.
Here I have a bowl, a little bit of flour.
Al Roker: Is there any one kind of flour that's better than
the other, chef?
Jacques Pepin: All purpose flour is okay.
Kelly Ripa: Any all purpose flour.
Jacques Pepin: Two eggs and --
Kelly Ripa: Yes, make sure you watch these exact measurements,
it's really incredible.
Jacques Pepin: A dash of milk.
Kelly Ripa: A dash of milk, write that down.
Al Roker: A dash is a little more than a scooch, isn't it?
Kelly Ripa: A dash of milk, and some flour.
Jacques Pepin: And then now I'm going to put much more milk,
but you want to stir when it's thick, because now --
Al Roker: So thicker than a pancake batter?
Jacques Pepin: Well, no. You'll see.
I'm going to do it very thin.
But if I put all of the milk together, then it form lump.
But if you do it when --
Kelly Ripa: So you do it thick first, then add extra milk,
and then no lumps.
Jacques Pepin: Exactly. Because the thread of the wisp --
Al Roker: Oh, look at that.
Kelly Ripa: Okay, that is really helpful.
Write that down.
Jacques Pepin: Okay, a little more.
Al Roker: And a little more.
So you keep -- you just keep adding slowly.
Jacques Pepin: Yeah. I probably can do 20, 25 crepe with that.
We put a little bit of that oil in there.
Kelly Ripa: Oh, my gosh.
Al Roker: So the oil that you heated on the skillet.
Jacques Pepin: Yes. Or butter, I hope it's -- yeah, it's hot.
And now we're ready to do the first crepe.
And here we got the batter.
It is very thin, you see.
Al Roker: Oh, look at that. It's almost like thick like cream.
Jacques Pepin: Yes, about, about the same thing.
And here you want to spread it around.
Kelly Ripa: Make it nice and thin.
Jacques Pepin: And they get very thin, yes.
That's it.
Al Roker: Does it help to use a non-stick skillet?
Jacques Pepin: Yeah, it helps. It helps.
Otherwise, you look like an idiot it sticks.
Okay, Claudine, you want to put some vegetable in there,
maybe some spinach?
Kelly Ripa: In here.
Al Roker: Some spinach?
Jacques Pepin: Yeah. And Swiss chard. We can cut it here or --
Kelly Ripa: Break it up?
Jacques Pepin: Or break it like this.
This is beautiful from the garden.
Let's put maybe a red pepper in it.
Al is very good with a knife, so he's going to --
Kelly Ripa: Al is excellent with the knife.
Jacques Pepin: Is it cooking? Yes.
Kelly Ripa: Asparagus, may I steal them?
Al Roker: Please, go right ahead.
Claudine: Do you want me to do that?
Jacques Pepin: I think so.
Al Roker: I think I'm okay.
Jacques Pepin: Okay. That's it.
And, yeah, a red pepper for color.
And then there is some beautiful Herb,
if you want to put some thyme in there or hyssop.
So your crepe is very thin, as you can see here.
Kelly Ripa: Jacques, if you have the time, I have the thyme.
Jacques Pepin: Oh.
Kelly Ripa: Oh, all right. Well, you write something better.
Jacques Pepin: Okay. A little dash of salt goes in there.
Kelly Ripa: Yes, it's gorgeous.
Claudine: I have to hold the gourd so that it doesn't (inaudible).
Al Roker: She's the chairman of the board.
Claudine: Yep.
Kelly Ripa: Are your fingers made really truly of asbestos?
Jacques Pepin: No, I clench my teeth.
Kelly Ripa: Oh, excellent.
Al with the red pepper.
Jacques Pepin: We have more crepe done.
Kelly Ripa: So you can pre-make these in advance.
Jacques Pepin: Oh, yes, yes, yes.
You can do them a couple of years ahead.
Al Roker: You did these what, three weeks ago, right, chef?
Jacques Pepin: Yeah, exactly.
Kelly Ripa: They've been sitting out here in the sun.
Jacques Pepin: You see, you don't even put more.
So here I put one crepe like this,
and now I start a second one.
You put it in the corner here and spread it out fast as you
can and shake it like this.
See, now it's set.
Kelly Ripa: So that's much less than I would have used.
So the trick is to use very little, yes?
Jacques Pepin: Very little.
The point is that as soon as it touches the hot pan,
it's going to set and coagulate.
So if it's thick, it's too thick.
You might add well add a little more if you don't have enough to
fill up the pan.
But, you know, this is pretty thin, you know.
Kelly Ripa: It's beautiful.
Jacques Pepin: Okay, Shari, you want to fill that up?
You want to fill that up maybe with some berry here.
We put that aside with your mom.
And maybe a little bit of jam.
You want to put a bit of jam on top of it first?
Kelly Ripa: How's the vegetables?
Jacques Pepin: The vegetables are getting there.
See, look at that, what you can do is flip it or lift it up with
the corner or grab it like that and twist.
Kelly Ripa: Ever since the First Lady started this garden on the
south lawn, it's really taken off.
A lot of people have started making their
own vegetable gardens.
Al Roker: Let's face, you know, with people trying to stretch their
food dollars --
Kelly Ripa: It really makes a big difference.
Al Roker: Families can get together doing this.
It's really terrific.
Jacques Pepin: It's a lot of fun.
It's a lot of fun for the kids to see where the food
comes from.
Kelly Ripa: It's true, very rewarding.
Jacques Pepin: Most kids think that a chicken is rectangular with plastic on
top and no head, no head, no feet, you know.
Kelly Ripa: It's not?
Jacques Pepin: Okay. So here is another crepe.
Now I can fill up that one.
Kelly Ripa: And then are we going to make vegetable crepes with this?
Jacques Pepin: Yes.
Kelly Ripa: My gosh, we got a whole thing going on.
Claudine: You can even use the crepes to stack one on top of the other
(inaudible) and bake it.
Kelly Ripa: Like a light lasagna.
Jacques Pepin: That's beautiful, Al.
Al Roker: Well, thank you.
Kelly Ripa: That's gorgeous.
Jacques Pepin: Can I have the recipe?
Al Roker: Whatever you got growing.
Jacques Pepin: I think in the crepe we'll put a little bit of cheese
maybe on top.
That's going to be nice.
Kelly Ripa: Now, this cheese was not grown in the garden.
Al Roker: Actually, they have a cow.
Jacques: Yeah, the cow is right behind the --
Kelly Ripa: Great.
Jacques Pepin: Another crepe.
And this one -- yeah, you do another one. So --
Kelly Ripa: Do I understand that we are expecting a very special guest?
Jacques Pepin: Yes, very, very special.
Kelly Ripa: I don't know who, but somebody is supposed to come and cook
with us and give us a little bit of a -- maybe you're going to
give them a cooking lesson, or they're going to give you
a cooking lesson?
Al Roker: Regis is going to be here?
Kelly Ripa: I don't think there's any giving him a cooking lesson.
You've tried in the past.
Jacques Pepin: Yes, I did.
Kelly Ripa: God love you, you've tried to help Regis cook.
Jacques Pepin: Okay.
We're going to put a little bit of -- maybe a dash of
salt in there.
And where do we stack that on?
Do you have a plate over there?
Kelly Ripa: Whatever that was, I'm sure we didn't need that.
A guava.
Kelly Ripa: A guava, we're not cooking with the guava today.
Good job, Al.
Jacques Pepin: So here we have our vegetable that Al made.
Kelly Ripa: Beautiful.
Jacques Pepin: Beautiful vegetable.
Al Roker: They smell fantastic.
Jacques Pepin: You know what we can do?
Kelly Ripa: You're not going to use my finger.
Jacques Pepin: We can do a crepe.
That's another thing people don't realize, that, you know,
they say, I need a crepe pan.
You don't need a crepe pan.
You need a --
Kelly Ripa: Just a pan.
Jacques Pepin: A pan that doesn't stick, period.
Al Roker: Or a Pepin.
Jacques Pepin: And it doesn't have to be very small.
You know, instead of doing three crepe, you do a big one,
and that's fine.
So you want to stuff that one.
Al Roker: You could kind of have a crepe making party.
Jacques Pepin: Put cheese on the bottom like that.
Kelly Ripa: Cheese first, okay.
Jacques Pepin: Yeah. And then that should help.
Kelly Ripa: I'm just going to use my fingers, is that okay?
Jacques Pepin: Yes, yes.
Kelly Ripa: Ouch.
Al Roker: Or you could just kind of go like that.
Kelly Ripa: Or I could do that.
I wanted to make it look nice.
Jacques Pepin: You see, I put just a little bit to show you here,
and I don't have enough.
It's okay.
Al Roker: Can you fill it in?
Jacques Pepin: I put a little more.
So it's better to put less than more and fill it up.
Al Roker: Now, how do you roll the crepe?
Jacques Pepin: Well, you can do it in square or just like this, like a burrito
here, like a burrito.
Kelly Ripa: I believe our special guest is about four steps away.
Jacques Pepin: Oh, boy.
Kelly Ripa: Chef Pepin, are you ready to greet the First Lady of the
United States, Michelle Obama?
Jacques Pepin: Oh!
(cheers and applause)
Kelly Ripa: Thank heavens you're here.
The First Lady: You look familiar.
What's going on? How are you?
Al Roker: Good to see you, Mrs. Obama.
Kelly Ripa: Hello, how are you?
The First Lady: How are you?
Kelly Ripa: Well, we need your help.
Jacques Pepin: How are you? That's Claudine.
The First Lady: Hi, you're helping out?
Kelly Ripa: Not a moment too soon.
Chef Pepin is teaching us how to make healthy crepes.
The First Lady: Oh, this looks good.
Al Roker: Using vegetables from the garden here at the White House.
Jacques Pepin: In five seconds all the vegetable from the garden,
yes, and we have some very thin crepes here.
The First Lady: Oh very thin.
Jacques Pepin: We do with two eggs, half a cup of flower,
so we can do like 20 crepes.
So when you break it down and a little bit of canola oil,
you break it down to basically nothing in terms of calorie.
The First Lady: Smells good.
Jacques Pepin: And a big one with the vegetable like that.
Kelly Ripa: Fresh vegetables, fresh fruit.
So it's very healthy, healthy crepes.
The First Lady: So one is a meal, one is a dessert?
Jacques Pepin: Right.
Al Roker: Sweet and savory.
The First Lady: Sweet and savory.
Jacques Pepin: When I was a child, my mother would do the crepe like that.
We put them on the table, stuff them with a bit of jam berry,
and that's it.
The First Lady: Can you flip it?
Can you do the flip thing?
Jacques Pepin: Oh, yeah, okay.
Let me get back here.
Kelly Ripa: Watch this, wait 'til you see.
The First Lady: Oh, woe, woe! Opa!
Jacques Pepin: I'm sure you can flip it.
The First Lady: Oh, are we going to use that?
Jacques Pepin: Yes.
The First Lady: All right, what do you do?
Kelly Ripa: You can do it.
Jacques Pepin: Yeah, that's it. High.
Al Roker: That's it!
Jacques Pepin: Oh! Thank you.
Kelly Ripa: Are you good at everything?
Al Roker: Two for two.
Kelly Ripa: That was incredible.
The First Lady: That was lucky. I should have stopped after the first one.
Jacques Pepin: Just a little bit of batter and really shake it.
The First Lady: So it's really thin.
Jacques Pepin: Yeah, so like there is maybe --
The First Lady: So it's a layering.
Kelly Ripa: That's what I said, I would have used much more than that.
The First Lady: Oh, yeah, yeah, we would have been making pancakes.
Kelly Ripa: Pancakes, exactly.
The First Lady: Buttermilk thick tall pancakes.
Kelly Ripa: Chef Pepin's daughter was telling me that what they
can do is you can stack them and put cheese and make it
like a lasagna.
The First Lady: Oh, yeah.
Claudine: And then it's really quick.
The First Lady: Now, are you guys taking all of this in?
I mean, do you realize that you can eat healthy and it
can taste good too?
That's the whole point.
It's not deprivation. This is good stuff.
Jacques Pepin: And it's important to show the children that, you know.
The First Lady: That's right.
Kelly Ripa: Healthy and all natural.
And we were talking about the benefit of growing your own
food, like you've so smartly done here at the White House,
to have a garden and to be a part of the process of growing
the food, it stretches the dollar, and it's fun.
The First Lady: And for most people who aren't gardeners,
there are local farmers markets working through "Let's Move"
also to make sure we increase accessibility and affordability,
because there are a lot of neighborhoods in our country
that are food deserts, where they don't have access to fresh
produce in their neighborhoods, and that is a huge problem in
this country.
And "Let's Move" is working to rectify that,
so that no matter where you live,
you can get some good produce and actually be able to
implement some of this.
Jacques Pepin: Yes, thank you.
The First Lady: Yes.
Jacques Pepin: Yes, thank you. Thank you.
It's true.
(cheers and applause)
Jacques Pepin: And it's fun for the kids, you know,
to see where the food comes from, you know.
The First Lady: Absolutely.
Al Roker: And then you'll be able to cook it together,
another family activity.
The First Lady: That's right.
Kelly Ripa: And thank you for everything you're doing to bring so much
awareness towards healthy eating and exercise and children in the
schoolyard and at home.
It's really been terrific.
The First Lady: It's all about getting the word out,
and you guys all -- everybody on this stage has really been
terrific in promoting this issue and making sure that the whole
conversation of childhood obesity are interesting,
getting rid of it stays top of mind,
and part of the national conversation.
So, thank you all.
Kelly Ripa: Well, you lead by example, and we certainly are appreciative.
Jacques Pepin: Thank you everything.
Thank you so much. Thank you so much.
The First Lady: It's great. Beautiful! Beautiful!
(cheers and applause)
The First Lady: So who gets to eat?
Kelly Ripa: I know, when do we get to eat this?
I mean, that is the question.
The First Lady: Do we get to try one?
Jacques Pepin: Would you like to taste that one?
The First Lady: All right. You want to try one, sweety?
Why don't you be our taste tester?
Here, we can scoot her stand over.
Jacques Pepin: That's it.
Claudine: Taste one of the ones that we made with the blueberries.
Jacques Pepin: We eat the blueberry.
The First Lady: Oh, yeah.
Jacques Pepin: That's it.
The First Lady: All right, I'm going to have one too. That looks good.
All right, this is one of the fruit ones.
Jacques Pepin: Yes, I think it's a fruit one, yes.
The First Lady: Okay, here goes.
Kelly Ripa: Should we eat the one we made?
It's the least we could do.
Nobody wants to eat the one Al and I made.
Jacques Pepin: Al made beautiful vegetable there.
Thank you.
Al Roker: It's kind of like a burrito.
Kelly Ripa: Should we do the double? Oh, darling. Oh, darling.
(cheers and applause)
Kelly Ripa: I just bit Al's finger.
Jacques Pepin: Okay, and I'm going to do the same thing with
my daughter then.
The First Lady: This is delicious.
Isn't this good? It's really good.
Kelly Ripa: It's delicious. Somehow they did it in a dainty fashion.
Al Roker: Yes, well.
The First Lady: My berries --
Kelly Ripa: There you go.
The First Lady: It's okay.
Kelly Ripa: Chef Pepin, that was really easy and gorgeous.
I think I'm going to try it at home too.
I think is right.
Jacques Pepin: You have to cook with your kid.
The First Lady: We have to do this at home.
Jacques Pepin: You spend time around the table, it's very important.
The First Lady: Yeah, one of Sasha's favorite things is to
spend time in the kitchen.
Jacques Pepin: Oh, yes, yes.
The First Lady: She's got a real palette.
Jacques Pepin: That's terrific.
You know, when I was a kid, I remember coming from school,
there is no place as comforting as the kitchen.
You know, you hear your parents talking, the noise, the smell,
that stay with you the rest of your life.
Al Roker: My daughter Leila does her homework at the kitchen table
while we're cooking.
Jacques Pepin: Yeah, exactly, exactly.
Al Roker: That's when we get to talk.
The First Lady: Well, and you also get some of the best information from them.
Kelly Ripa: It's true.
The First Lady: It's like Sasha doesn't talk at the dinner table,
but if you've got her occupied, you can get good information.
Kelly Ripa: Yeah, you're right, you're right. It's true.
The First Lady: Good intelligence.
Kelly Ripa: What's her favorite specialty?
The First Lady: You know, that's a good -- she likes searing things.
Kelly Ripa: Oh, right.
The First Lady: She's used a blow torch.
Al Roker: Oh.
Kelly Ripa: Oh, for the creme brulee or something?
Jacques Pepin: Actually, that's smart.
The First Lady: Tuna. She's seared tuna.
Now, that's with our chefs at the White House.
She's not searing with me.
I don't sear.
Claudine: I saute.
The First Lady: But anything with the blow torch.
Kelly Ripa: That's great.
Al Roker: Cooking by Ace Hardware.
Kelly Ripa: Well, you should see what Jacques can do with his hand
and the broiler.
Al Roker: Yeah, most of us just look to see if the broiler is on.
Jacques actually put his hand over the flame.
Jacques Pepin: Well, I couldn't see.
The First Lady: Well, you have a special coating over your hand that, you know,
it's resistant.
But thank you all so much.
Jacques Pepin: Thank you very much.
Kelly Ripa: Thank you for everything you're doing.
The First Lady: And you've noticed, I'm finishing this.
Jacques Pepin: Thank you very much.