Jacques Pepin: Fast Food My Way; 114; Under the Sea

I make that great sandwich for lunch with black but I'm going to kill bread. Cream cheese. Smoked whitefish right on top of it. I would have cracked it. Lebed what a crisis. We the few black audio. Technica in the Fast Food My Way. Production funding for the series has been made possible by the campaign for the Future program comprised of individual foundations and corporations committed to the production and acquisition of quality programs and by good reps. Recipes. Are much.

Easier. Listen to. This just. Before. He. Died. And by we as an army with the next generation of food processors from red to pizza to stir fries we do the work to save you time Wesen are the next generation. I'm going to do I got cooked eggs and when I do all cooked eggs the first thing that I do. Actually you know try to get all you any eggs I used to I'm a chicken I don't anymore but in any case what you do you press it on the rounded part of the eggs. The pressure that you have in there. If you don't do that very often crack the shell. Yeah you can see that when I put that in there all of the pressure is going to be released from that little hole. You can really see it. There. For.

Six eggs. And now I wanted to come back to our board would barely boil if the egg white boy is too fast. I'll be mean what he's going to be tough. So he just took about nine minutes this way here. Where they are cooked now and what you want to do. Is to poor out the water. And you know you want to thank the parent who cracked the eggs otherwise. The egg should be cracked like this I crack them one of the. Water. And water and I. Were going to do I got this and I got there was tomato. Onion that I have here. So some chopped onion. Costly. You know. I was off a couple of onion. You know you know you can use butter too but. What you want is great.

OK. Garlic in it and you know a case here we want to do about three cloves of garlic. He's very strong role you know by the time you could get a much milder The longer you could get the milder and become the less you could get this wrong reading the way you do those those kind of my own there's a loaded with garlic in the south of France who called you Lee or a whole your dad there with an image of a yoke of oil with the garlic roll in it and very very strong. On the other hand if you do have a few two three clover Valley by the time it cooked for hours the garlic would get very very mild. You know I'm going to use some fresh time leave in there. Basically if.

You can use fresh tomato. This is nice from tomato I crunch them a little bit and that's it. You want to cook this and feel. The Jew through reduce a little bit. It will take about 10 minutes. I'm going to put a dash of salt in there. Freshly ground pepper. OK and then now I can clean up the eggs or sell the eggs rather. Because. I say we crack them in the pan that they are easier to peel. As you can see. Otherwise you do that under running water. What you have to do is to crack and as long as the water go in the single membrane underneath it good and it makes them easier. To peel. In our case here I'm going to put the eggs in four piece like this. Now

you can see it doesn't really matter because it's going to be in a god. But you can see that with eggs there is no grain there all around the yolk. If I smell it. It's not as good it doesn't smell like sulfur. And if I were to eat a piece of the white. It's nice. And I think dander is not rubbery. That sounds like nothing but I often judge a restaurant by the quality of the eggs. But again there. So I'm going to grade the cheese. Put on top. And this is sweet cheese. He's happened to be going yeah. Him on TELL A GIRL Yeah. Well you can use vomit and cheat of course or even a good something like this is different in taste. OK.

So. This will go on top of our eggs. That's should be plenty here. So he's on top. This is going to going under the broiler because this is really hot. If that was done ahead then the colder you put it in the oven. So he drew heat and Brown at the same time but if everything is hot you can put it under the road direct to. A nice and bubbly here. OK. I love Got any type of God you know potato eggs or whatever.

And with this I'm going to do our rice now rice with mushroom. And to fill with a scallop dish. So the first thing that I want to do is start the rice. And I. Had a bit of onion again. Stana Rice you know he's always almost always done with The Onion at least unless you boil rice. More in the style of Asian cooking. OK so onion. Fresh time and it can do a couple of spring like this. That's fine and I'm going to use that around the rye you know an Italian a barrio type rice and washroom. You take them. You put them under water.

You watch them and you use them. It's a fallacy to think you cannot wash from the idea that you cannot wash Munsell my head. Otherwise just discovering another fallacy that people will tell you tell you to get only button very tight mushroom. And the one which are older like this one where you see the veil underneath the gill you know are usually less expensive. Where I was much more today than that to start with. You know sometimes I go to the end of the market where there is leftover vish table and I pick up those and I have more taste. In fact if you buy cream emotionally the creamy mushroom which is a darker almost from then this one in Europe. When you buy button mushrooms so-called You buy them white like this all brown. The media did exactly the same thing then those going wrong. Like they've delayed them grew longer so they stopped opening for you to see the bottom and then they sell it for more money. We have a sort of that one with a good marketer.

OK so you set up that quarterly revenue. In my in the right. To the plenty there. To pull you right in it directly you want to mix the rice and indeed we do your holy will. Saw. That and stuck in that good. Yeah I have like three quarter of a cup of rice and I have not much more than a cup of liquid that type of rice. Doesn't that cold. If we don't like Carolina rise. However if I were to do. A result though. There were three quarter of a cup of rice perhaps about three cup. It would not actually absorb it because the idea of doing I used to tell you keep it open and you poor son stuck

on it and stare into everything evaporate or you put more developer it again and you keep looking this way. If you were to put three cup. Of liquid with that three quarter of a cup of rice and cover it as I'm doing here you would have a soup you know but not when you do the result though because you keep it open. Okay so this US took about 15 minutes 15 20 minute. And what I want to do next the scallop. I have beauty food large scallops here that we call diver scallops. Those are expensive. But quite good I mean one of those scallops too maybe at the most heathen of Papias and really nice. And. Those are so-called divers Carol where the diver go actually into the sea and get those which are over a pound a piece you know when you get them out of the water. I want to do a garnish with this. With some garlic. I think I'm going to base it in it.

I have to leave the vessel here and I'm going to use other garnish to stuff the scallop and I'm going to do pine nuts with that. Okay this and a little bit of garlic or so maybe maybe one clove of garlic. Not too much. I crushed it. Take this. Put that in water. We've a bit of. Of the pine branches here because otherwise. You'll base all. We learned turning yellow. It's like when I do a pesto. You know whatever a lot of. A lot of beer here in my garden at the end of the summer I pick up all the leaves I drop them in boiling water blanch them that way and then I cool them off under cold water. And also that they are cold I put them in the food processor. We sold a dash of oil not munch or like a pesto maybe a tablespoon for the whole process. And I make a purity of that and I do a little

package with plastic wrap in the freezer it's the deep green the whole winter when I defrosted the difference here because I blanched the leaves. And a dash of salt you put in it too. So here. I want to drain that. OK I'm going to do a period out of this. To stuff. My scallop you know who I knew that tiny. Processor here which he died in order for that. To grow on paper is good. Put your finger in the middle here when you pull something in it otherwise it's feet up in the center. OK now I have. All of it on the table here. OK. And then.

That's it. And I think you hear it there. I. OK. Could they mean half. And I'm going to a range them on the plane that we just stuffing inside I mean these are they say could be done ahead. And put the new bit of oil on the plate. A little bit of salt on their scallop. Soult and pepper. Finally one paper and then and you know that stuffing. Yeah. That's a lot of flavor. And of course you can use that stuffing.

Actually you can you that other bees right past that would be good. I. Owe him a sandwich. I put that in the oil braid because we're going to sort it out in a skillet. Just get the skillet really hot without anything in the skillet so the only order will be what we have on the scale of here. That again can be made ahead you know. My meals and classes finish that. Preparation you know what we call the meat on plus Eva preparation. In a professional kitchen you have the people who work at the store and the people who work at preparing so that you have everything under your hand when you work at the store. One is just as important as the other. If I'm rolling it in the oil so that. You have it on each side.

OK. So now the plan should be a really hot here. I can check it out by you know sometime I think a bit of water like this. You put it in your pan you see that we'd be. There to see the beads so that really hot. You think it to smoke in your kitchen do that to the neighbors any count of the blackened feet or whatever. My wife turned me somewhere else to do it. The six year old I have faced for so this should cook. Well I mean on each side. What I wanted to do was to live with it with the type of dressing that my mother used to do a dressing with heavy cream and you'd be surprised if she's less calorie than doing addressing weight. We've.

All. I could say about one two. Not three maybe four. They both were the cream of the mortar here. For there was one a very cream that they were going to be there with forty five category. There was one avoided about 130 by the time I weep that our feet will almost double in volume. You don't we've been known to be good. You see when you start forming just as he is now you stop forming already. Going to put salt in that paper. And a bit of red wine vinegar and the red wine vinegar make it even more if I feel that is too thick Actually I'm going to do that if you have water and it. Begins to expand it. And the vinegar. That I mixed into with. I get to kill myself. Now I think

much of that here. The science. That's fun is really hard. And I'll tell you one thing. At that level I'm not going to get more I want to shut that up because the really do I hear that having that fan is going to be enough to carry cooking that for the three four minutes before I played it. The Great. Beauty food in Boston lettuce. Oh OK. And I can test it with this. That I time. Just like my mother used to do the.

Other kid. OK. Beautiful. That maybe would put it in there. Right there. At home I probably would not challenge. With no child from here to there so they didn't they have it. We're doing fancy stuff to them. You hear the rise. I know he's right. So what do you want to do with that rice is to finish it with a little bit of oil. All butter. And some dumber than cheese. And then they can. Mix and they are right.

She'd BBQ Like a result though. I know that they're right he's cooked you. Well good. If. Mace but you're not. You know. The stuff. Scallop. Yeah that auto Veselin that somebody else with that a piece of bezel for color and they read your stuff Kyra on a bit of rice.

I'm doing a pilot hole in Gamez so those other disabled today. The first thing you want to do. Smell you'll find that bird you know whether it's riot ball not some people so you can pull this out and that and UKTV comes out easy that is right but I've never find it really to be the truth. What I'm doing here I'm going to get to do a wage. You know. Let's say it this way. And some people keep to call for example the central core which the stuff fear my wife would love that but she threw it in the pineapple. I don't like it. It's stuff so. You remove the wedge. I mean that hot bath and

get. You a wage. Like this. I'm going to do that you know I got to end this year. So one after the other. A couple of them were one of daughter. About a third of a cup of brown sugar. And about half a cup of orange juice. And then you want to cover that and bring it to a boil. You cover it and you boil it about seven eight minute to get to about well where I am here. I can see that it's standard here. And I can see already that he stopped to comment. So now I'm going to cook that on top of the stove.

And you watch it you know until it down into there. You can. You know. Slice into the calendar and rub the BDO figure the fork here. Make my life complicated. So you can see the caramel color or they're. So keep cooking it. And of course cooler could get the cure also. So we finish it with a little bit of rum and some crush for a cookie or a bit of sour cream or anything like that. We're going to take. A couple of minutes more look at the bubble you know outside and then you really see. Thick bubble of Calum there and that's very. Now of course this is boiling hot. But if this load to cool off that camel would get at least double I mean double the thickness it is now. But I think we can separate us search. Put some crossed on top. And of course what good very

aware with. Is dark rum. We did. To put a flame now. You have a nice pyrotechnic cooking you know. But one way or the other whether you would have trim or not the Alcor do evaporate. OK. There we are here. You can see that the edge is John that I hear. Good that's life. You have. To. Think. I think Doc syrup you know. So that could be said with a kooky but you know soccer you all just like this. It is our way the great joy to go call friends come see me again. Happy cooking. Visit our Web site at KQED dot org slash JP fast food for a

behind the scenes look at this new series and learn more about Jacques and his cooking through step by step recipes and download printer friendly recipes from his companion book. To make the recipes from the series in your own home. Call 1 8 6 6 8 7 3 5 6 9 8 to order Jack Japan. Fast Food My Way. With more than 140 easy to follow recipes and tips and more than 60 color photographs throughout. This book is a useful tool for home chefs who want to serve great food. And just minutes. Production funding for this series has been made possible by signs out. Good features hundreds of red. City recommendations and. These recipes in speeches just tend. To be. New.

In our next generation of the next generation. And good reps make every day living easier. And by the campaign for the Future program comprised of individuals foundations and corporations committed to the production and acquisition of quality programs. Production.