Jacques Pepin: Fast Food My Way; 109; Comfort Kitchen

The very sleepy you can't beat. And a great through a school you can't cook your own beats or open a can of beats like this drained it. To just slice it in there. Sold. It for a lot of grown paper and the kind of cool sour cream in the water. Makes it feel so creamy. And basically directly linked up or you know ready to bring that cake I have beautiful own die here. You could always great cause when we didn't. It's easy to make. He. Says. You know you have to go you know going on top of. And here we are. This is fast food. My way. A big.

Production funding for the series has been made possible by the KQED campaign for the Future program venture fund comprised of individuals foundations and corporations committed to the production and acquisition of quality programmes and by OXO Good Grips makers of kitchen tools that make everyday living easier and bikeways and with the next generation of processors from the work to save time the next generation. Would be two hundred recipes an easy reckoning and much more. I'm going to do an apple nuts and that pretty good crumble today. Peel the apple as you can see I use my firm other people here. And you the sharp knife I

mean a lot of people who would use a vegetable peeler I do too but I'm used to use a knife and for that particular out this like a soft Apple you know McCool in this time and I can't touch any of those soft top or are good for that. You cut it in two and again using your thumb. Other people that you do the same thing. Be sure to have your thumb there. Otherwise you go right into your hand. Then here we cut into three and you can see I have two that Apple look at do it up or I peel them a few minutes ago the old discoloring already. You can avoid that by keeping them in the water. With a bit of salt in the water or a bit of lemon juice orange juice. But I wanted to show you that it really doesn't matter whether it's color or not. But what we are doing here these coloration will disappear by the time they go into the oven. So cinnamon. In it. Orange juice. The nut.

I don't know they are dry a precut and that's about all there is to it. Posies we're going to close it through Gezer. And put it into that. Roasting. That got them here. And I can do a smaller one if I have too much. That would be for the kook in the kitchen. But it can be pretty fool. We have put all of that. Packing them up on. That set. And now the dough the crumble to put on top. And quite I really just know that you want to do the I remember we didn't put anybody or anything in this so I have a stick of butter here which is stuffed. And I want a cup of flour. Or three quarter of a cup. A bit of baking powder. And sugar.

Actually I didn't put any sugar in there I need sugar in these holes so. About the same amount of a third of a cup in the dough and I thought of that on my ball. And it's fine. Okay now. This just stuff to be mashed together if your batteries serve tea to go quite easily. Those are those type of door that you do in summer always different type of berry. In that case the are we doing with Apple. But you can do them with a pair or of course. Strawberry or raspberry boys and Barry Roux vary. Which of course you follow the season the best thing to do. He that will gather together pretty fast. I have a little bit of baking powder will give some softness and also some eeriness through the through the door you know won't be to dance together. It is not the type of dough that you. That you roll you know the type of dew that you break into pieces like this and you place right on top.

Of your fruit. So it's a pretty cool country style like I don't want to put my finger in it so I have my finger in it. So now my finger almost anyone. OK. And these go into the oven. About 400 degree. Or like 35 40 minute. Today's mushroom they're going through their menu with mushroom voted they without a man. I stand before the law and stew. We've gotten mushroom. And I must room and resin shut now. So this is a great day for mushroom and I do use a lot of mushrooms but I tell you out of all of those

wild mushroom at the market which are usually very expensive by far the most under-rated mushroom is right this one. The button mushroom the white mushroom that you find in store. Usually or very often are more taste still mushroom or all the fancier and more expensive species that you find in supermarket you know certainly 40 years ago and I came to America they were not even those type of mushroom in the supermarket I remember going to a store made mid-Manhattan you know where I live on 50th and First Avenue and asking for mushroom. And they sent me to aisle five and mushroom at that time you had to go to a specialty store to get mushroom. And now in the supermarket you know five six seven eight ten different type of mushroom. But as I said again this one here is really very underrated. Now people very often want to buy it very tied together the small you know tied button which is fine but one did start opening and you can see the gill

the black around the mushroom get older and up an even more flavor. So very often in the back of the supermarket when they have left the table I go pick up a whole package of vegetable for like 80 cents. Because they are black and though they have more taste. Than the button mushroom very often. So to the great mushroom there and we're going to do great recipe with it. And now the man who is today's going to be a field of beef because tenderloin with all area vegetables with the way we're going to do it he's kind of and stands to. One of the angry and I'll put together at the last moment and we'll start with the vegetable here. And. I have a potato which I'm going to peel. Already peeled toward yourself using your son you know to direct. This is the way I was told that an apprentice and I'm still afraid that if I don't

don't do it the right way. The chef is going to be behind me to keep me in the rerun you know so. I try to be careful. So here we cut that into. About inch inch three quarter an inch pieces. Potatoes tend to stick you know in this because of the starch and that's very often the reason why you want to wash your potato to remove some of the stuff so they don't stick to munch in your skillet. I have. A. Baby carrot here. Some of those are just the right side some of those that are too big so you get them in half to have them about a qualifier. So here. Olive oil. A. Piece of butter. And. I have a more potato done here. You know wash your potato in water. Take some of the starch out you be surprised if I were to remove those potato by her hand at the bottom of that board with the water.

I may pick up like a teaspoon of potato starch. This. Here is my potatoes but there also will discord or one you leave them outside and very often in professional kitchen we blanch the potato when we want to so they then you blanch them like a minute in the water not even 30 seconds. And they don't this color any more than you so damn after. So here you have a nice beauty food scale let's hear your thoughts. Recall that I thought well in copper on the outside because we mess up the whole thing in there. Yeah. I have the carrots. Here is my potato. Nice room. You can see mushroom here. I'm doing a lot of mushroom in that menu. Now the other whether you wipe your mouth room with you shouldn't whether

you should wash them all no. I wash the mushroom. Now this is not the idea of washing or not washing the mushroom The idea is not to do it the head is not to do it. You do it only when you're ready to use it you take them out and you use them. If you do them ahead they start getting brown discolor and so forth. OK let's see what we got here. I've made the tape. This is only. On High and I'm sure this is the base of ELF you and this I want to cook a little bit of the steam. Evaporate like this. About seven eight minutes I want them Brown also but tender just the right way. And next I'm going to do. I count of Sutton of a mushroom I have a natural here. And it's relatively easy to do but I do those.

Wild Mushroom us without those and they keep for weeks in the refrigerator and I use it to serve as a garnish for rules and so forth. So you have this in there. I'm going to play a little bit of chopped onion. And it really doesn't matter either way. You're on your own here. Because. They can be slightly cold. This is lying here. I have a couple of cloves of garlic in there. Again. The same way where one clove than the theories of the last one. I Don't Want To Miss Dolly. OK I have resonance. I have. Seed mustard seed and you have the black one of those. I like those for that dish.

The resins. A bit of olive oil. We're going to put their lives in there and a little bit of ginger. Can Take a piece of ginger like this and you can. Actually using a spoon. You know scrape it with a spoon like this. Actually I'm going to separate very fine and even if I didn't need it all would be OK in this the tank. The ginger we work out quite well like that especially if it's a young ginger like this when the. White wine. One teaspoon. Of yet beat more. Couple of there has been dozen of sold. Paper and. A dash of vinegar. Also to get me a bit more

acidity. And a little bit of. Tomato paste. And of course I put some sugar in there. So here is my sugar in there. This gun to a knife boil coverage about 5 6 metres should be enough and then when it will get thick enough you can put it into a jar. Keep it you know. In your refrigerator for a couple days. And now they're doing nicely. Going to do another dish was mushroom affair of course of the meat with either of mushroom and I don't mind my soup is basically finished here. And what I did was really very easy. Put a piece of butter in there so spine. Melted. Then you are challenged.

And golly. So Tate's right you're saying all. That out that little bit of. Chicken stuff. Sold. Paper. And you bring it to a boil. And the piece of tree here the dry mushroom. And all the supper room. And then you want to cover. Bring it to a board and possibly simmer for about 10 minutes. Then remove the tree here. Simmer it possibly covered for about 30 minute. You can see that that piece of tree here which is very soft now. Is Monch larger than what I put in. What you do is actually a garnish. And we did some

things to do soup with Bosch particularly the crunchiness of it. He's great to go on the ground he's on top of the soup. Police did what I did here. That will go all the garnish along those. Sleeve or they'll slice Salomon rather which I run into the oven or in the skillet. So the next thing you want to do. I puree. Out of this. And this is a nice nifty Masham to do that. You want to do if. You want to like it. Pretty creamy. And then we put it off and I found it. I want a cup of AFF and I. And that's. My Volute. Ready. He's very intense taste of mushroom. And you want to.

Know. About that which. Paul passed on. We dislike them and. And the little black mushroom. It's. For the mushroom are beautiful and now nice and thick and they will get think you're ugly. So they are planting. Them on the side. And now we're going to do. Is he going to do the the meat. Which is going to go with my vegetable. So. Beautiful piece of feeling here. And that piece of feeling can be cut. Even slice now you can you have any done of peace to the so-called New York Strip. Club. Then when you go anywhere you're in the country. Will be

good for that too. Actually even the skillet steak anything that you go through they are quite tender. We'll work with this redoing and understand you. I have done that with lime as well and it's a great way of doing it at the last moment. So I cut them into welfare the last piece here and I'm going to put an evil in their. Butter. I'm going to see of the meat in there. OK. No my meat I want to have. A lot of paper on top unfold. I just found really hot I mean that particular you would not really want to use that NE fan and the reason I need that one I think found a quick study that kind

of the meat that you tend to think of the fan and then I want to do is to create a little bit of as you said the end. So here is my. Theory about all of my cable here with our knife. In this I'm going to add piece to it. I have peas. Will it all fresh peas right out of the cob you know that are beautiful. There's a few minutes a little bit of onion. All of that while the feasting cooping that I'm in there. Garlic but I have. A different grove of garlic here that stand out garlic and the qualities of the one that we cannot even begin and that those out there you might you can you that this

or that you know and you can get you know flavor of garlic Legget which is really nice. Sometimes I do that the NFL and I do fever of garlic and I thought that you know you oil until they are brown and crisp and eventually I put them on top of a salad can do that with a knife to protect the needle a vegetable peeler out there I think that that all of those leaver of garlic. I'm going to put in there that he demure. The boning knife blade here. You don't get to learn that feat of be about ready. I would finish that up with a bit of dive on her. And that's definitely the fast to you that you later make.

So here. I need this data. I'm going to. Buy me directly. To the best of all in the youth of the meat. Live it with a little bit of red wine or white wine or any of that. You finish it up. You know that's a real jew thing. If you were on 3rd. A Young us through a few years there with the phrase they're all. You're shy of. This is Ariel. Easiest you take the few to make.

You can serve it directly in that beautiful copper content over here. We. Are going to leave those all cool. And all they say they will get slightly thicker. I think they are great you know. Yeah. And you have been. He that beautiful is still quite hot. Now you may not want to serve it that hot. But

you don't like that it's a really really good. So I have my skew here which of course you can leave into that beautiful cookbook also. In a platter like this. With a carrot on top I see those crystallized carrot here. Sounds good. And we've made beef stew. I'm going to enjoy a deep red cabbage on their fall from that. I enjoy making it. Do you cook it for your friend or enjoy it I'm going to have one of those here. From brew good. And hot too. But. That is true. I know you're going to do it for your friend. I enjoy making it for you. 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 to pack. 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 manage. Production funding for the series has been made possible by. Quezon art with the next generation of food processors to pizza or fries. We do the work to save you time. Ways in are the next generation signs on. Good features hundreds of recipes nutrition information new. Recommendations and much more. These recipes in other news feeds. Tisha stand.

Can be found at mealtime. And by the KQED campaign for the Future program comprised of individuals foundations and corporations committed to the production and acquisition of quality programs. OK television production.