Jacques Pepin: Fast Food My Way; 108; Earthy Delights

I. Hope that my good dude that he got there makes you feel like it I make myself clear a bunch of the film or leave. Some fresh mozzarella. Dried tomato the mill won't go there. I have capers. With oil and vinegar and book. Paper. Some fresh milk from the garden I mix all that together got into a legacy already through anything. I feel school seems ready to record but this is 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

living. Features hundreds of rest of the nutrition information and much more. These recipes. I think it's because you just can't be. On. The dot. And bikeways an art with the next generation of food processors from bread to pizza or fries. We do the work to save you time in our next generation. Gambling is to stop playing I mean we had a boy yeah. Boy you say that he scrambled in France he just died with scrambled eggs. That research on Sat lad and very often in the south of France to meddle with national minute because I'm going to do that with shallots. Nice room. Nice room and maybe a very special thing. I have one truffle here

and I'm going to use it for the first thing you want to do is to slice whatever gown issue going through. I think I have enough here for like four or five eggs. So piece of butter. I. Put in that shot of oil with it. Good only oil and put that to cook. Now I break my legs and you can see I have a lot of different eggs yeah I have a formula in my house in Connecticut. I remember once I did and I'm grateful my wife agrees eggs at Duck eggs pheasant. Pullet tiny one if I get another one. Even regular out he can. So as you can see here this is like a duck eggs. Which I'm going to use one. It's a deeper a deep yellow very rich. You know quite nice if you pull it you know the tiny tiny chicken you know.

So maybe I would put this one in there too and then I have a couple of regular eggs. Even though you can see the color is quite different. But even at the market you know now you can buy organic eggs and you know it's always very you have to buy organic if you can sold pepper in it. And I'm going to beat that up with a fork. Break the yolk of your well-being. Yeah. What I like to do is to put a ring on that did that when I did this. That is that when I bid that I don't just go wrong like this. That would look like a wet mop and the egg white go there on you go from one hand to the other. I really didn't know that you don't have any string of a why are you coming out of it. And then inside I put.

A good tablespoon of cream and make it very moist. OK now you can do that ahead you can even do your head. But you want to cook it just at the last moment there when you're ready. This is the North than the good I did to you that North stick. That no sticks with you know in there you can do that with with a full load but this is really nice. OK here we go you bring it around. And the more you mix it in the classic tradition in France they makes it even more than that to have the smallest was you were curled and the creamy as. The more you let it. Hang around the larger the cooler than the be tougher it's going to be to the different taste and now you can see still quite wet. But. I think that now I'm going to remove it. And the reason they are there is a lot of it. Still around and he's going to continue cooking so.

He's going to continue cooking around. Bring it. And this is about. About the right texture. I mean for me if I feel that it's cooking too fast and too much you know what I do with a little bit of sour cream in it. The cold will stop the cooking also. OK it's fine here just a little bit of Shive. There. And that. Most of the time we serve that. You know ball of letters like this. And so this is. I receive be that you do we stewed tomatoes in the center often in the south of France and that's very often not even Outlook wall. Now for an extra. Added. Special things. If you happen to have one of those you see that truffle the black truffle of beer you go to the southwest of

France. This is it to be a million of them that the real name. There are about 50 underground mines from which of the right to be called truffle but there is only a couple of good ones are to be a minister only the best one to be a member of mallee winter truffle are very good and some for to be are missed you and some very pretentious to have all those names in Latin but the etymology is different in any language. So what I do you know I will use a vegetable peeler here to slice a few slices of truffle on top and that bring it to another level that I wander full of wonderful aroma. I love that. Now the best way of doing that when I was in PR you go and actually I was in cap on class we screwed up and we went to a farm there and the Little Farmer dug you know tiny little red dot and they were going for truffles to we went hunting with them. The first thing we had to eat if she gave us tools like this with butter. And just slice for a full on top of it. That was heaven. I mean just on top of it

now we went we went hunting with the truffle dug and you know and I asked the farmer How do they know. You know too because the truffle and the show me there was. A bunch of baby dog and they were the mother there and the farmer and I have some truffle oil right here which in fact I'm going to put a little bit on top of my eggs. She take over like that and rub the tits you know of the female dog and the baby would suck on that and that's how they get the taste of crow for you know. So here you have you know that followed on I be to thrilled to say that you know that big crunchy grill descend on tough and that's what you offer up the idea that's heaven. The. Best way to have trouble. Now.

I'm not going to throw that away I'm going to redo that cooking. I'm going to do quail and potato. Pretty classic. I'm going to put it in there. It would stop with the oil and would put a piece of butter at the end. I have potato here. You know all cubed. Ready to go. You can peel them ahead providing you keep them in the water and if you keep them in the water you don't have to worry. About discoloration go to the large cube of potato you know like this. That's it. OK. This of course is great you know the North stickpin that I value a lot of problem. See my panties not even hard enough. It doesn't matter because the North was

not a north state by and that could give me a lot of problem. So if you want to drain. Fully. This is going to cook. I've got seven eight minutes before it's nice and brown and tender and that DNA not that went off with who we're going to put 20 clove of garlic to cook with it and finish it with sage. That can go here for the time being. My potato starting to brown and then this. I can't stop cooking to quell the queer would take about be three whole minutes on each side. And I want to see them them with cold and bored out the other. I have some cayenne here. No the cayenne you know is very very

bright like in The Good German cooking and I put some paper in good good game. You make a lot of there. I mean one you could directly on a hot heat. A lot of the hotness of the paper of the like and then on the other side. Do the same thing here. Maybe I'll have enough cayenne on the other. I like the taste of can. I don't evil just enough to eat. OK. One. Two three. What a kook. Well breast side down it'll move the fan from one side to the other. What I want to do to rest my finger on that. OK.

Again the quick now I have a gun and pull the quill and to go in the hole to quell it what will I write that I do that with you that you come to release it very very cool. So what you do at the end of your cucumber. You had a goodish tailored and one streak again. You clean it up. I mean you know you can do this on each side then do this on the other side then cut the end of it and you'll be at the point that will take you three times a month's time though without the proper technique. OK then we cut that in half. To remove the you know good to the end but don't going to cut the edge.

Of the deed than the edge on the other side. Then you don't damage your cucumber. OK let me see now where the quail may have to be to. Get that a beautiful fact. Gray. OK so the right that you want to cut that into dice. Two into three for three there. I mean do you see the review by itself you don't top of that with acquittal or actually read any.

This is great I left school. We do that often in the summer. OK now we want to put a little bead of this is that really hot oil you know how to the high I want to put in there. Like it's fairly hot. However with some garlic and I'm out of it I need an extra hot and if you want to be paid in the West. He's pretty strong too. Yes. And of course the ople of it in the ease with and you can get like Greek yogurt will really cool you. It's all very creamy. I mean that mixed you're good in you thought you

could hold in there. And then the. And. That is the name. Today you know and we can put that in Bring of new home. And there will be the quill where they are at. Beautiful on the other side to that one. You know there are maybe not quite good enough you guys are depending on the weave the heat the heat that I have in that time here. I just leave them in that heat and cover them.

We get that little bit of it going to new inside and that they'd know they put it all our. Well I bought off with a three quarter of the way could I think this is the time to put garlic. All of those glow of garlic. You know sometimes I do that with the garlic peeled also. And if you do it with garlic you can stop with the data at the beginning because it doesn't it doesn't burn you know with the peel on in the same way and we are going to put a little bit of unity in that if they call it a different type of phage. And on that third year of course you don't want to put it now. I'm going to leave it until my potato cooking. And that is going to take another three four five minutes. This takes a couple of minutes more on the other and no I think. They're there. I. Found your preamp you

find. Finally it's time to make this absolutely no tree different. So maybe we choose. I know you picky so. You have a choice no no you know we have a choice. Yeah right. How long does that take to cook two hours. You know that far. You know people always say how long does it take to get pay or between a minute and an hour and it's true. You know you have those you know those the red belt they're very ripe you do a syrup drop them in the boring syrup on the side. I mean those they can see for what an hour. Absolutely yeah. Are you going to be swung there. Well I think we have three like yeah we're going to do it. OK three was. Very good. Yeah I think so. So can I can I help you there. Yeah. OK so what I want to do. We feel that. Yeah. PETER Oh yes. You don't know if you use a knife. Don't

push me I mean a dishy so nice you know let me try that point. It works like. Works like I want to. Look at that damn Fini if you haven't started. Watch. OK so. Does that mean ha. Yeah. Would you want to could then quarter in quarter. Take the center out. Great. You got to make the same equine. OK. You know. That. Right. OK. One more. Why do that one yeah. During that time you know you finish you you want to put whatever you need to put in there. OK what are you putting in there I'm putting some red wine. And some rain whine about it. Cause we have to cover. Both enough you got to keep some for us not kidding. That's the way recuperating we swine. And what is that red stuff you just put in it

that's what we call it going again. I've got a modern M on that will make ground that's just on the. Yeah. And some honey. OK. Instead of should they give said relief a lot of money in the country. Ten gallon of honey a year when I good to his house and the Yorkie blankets and 5 5 gallon pail That's only true. All right here. OK. Long do you think those are pretty. Five minutes maybe. Yeah yeah. OK so this has to come to a boil. Yeah. During that time are you going to help me here. OK so here was beautiful but you know what you could do. OK. Could you work on some white. I got some red wine and some and. All right so let me do it like that you know and what I'm going to do is to put a piece of butter in the potato. At the.

END. And that green. You're right. Are you ready with the way. You want it. What am I going to tell you what do you want to hear. Or hear. And if you want. And you have the cayenne on top of it you know. You're doing all you want to. Make them.

When do you think. I mean yeah yeah we do another but you surely wanna. Go. That's a good. Example of this my oldest friend. Not my best but we cook together forty seven years ago for the president in France together and then we get married and I get married then the kid and I have kids. We already spend our vacation together that the wife and us and I'll drink to that yeah it's always always good. OK you want to take on those payola. Yeah they can be a good idea. You me a chance to drink my one. Bring it with you.

OK let's just. That said I think that set right. It made me shake. Just shaking Yeah good. I mean those pretty foul Yeah you know. OK. So what you have to do now you're good three of them are search but basically you want to remove your hair. To cool them off and with your family you can serve them warm. But usually it was also cold and the syrup that we have in there you want to reduce it by at least half or a bit more to that night and think you know. What do you think. Syrup is reduced and yeah. Yeah yeah. Quite a lot but now it's called Song trading now and even though you know you serve it. But it's very clear where your decoder. Yeah well I like it with ice cream. You know you do. So were you a three piece Poppy. Yeah three patients reason to march and have a nice little scream.

All again they vented a scream you know what we get even for them you know to do something about this. OK. Just to see what happened but I think it's. Great. All right. Oh boy what a finishing touch. Thank you for spending time in the kitchen with us. During happy cooking. Visit our website at. Fast food behind the scenes look at this new series. Learn more about it and step by step recipe 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 Fast Food My Way. With more than 100 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 the series has been made possible by signs on. Good features hundreds of recipes nutrition information recommendations and much more. These recipes in. Just to. Be. In our next generation next generation. And by the campaign for the Future program comprised of foundations and corporations committed to the production and acquisition of quality

programs. Production.