Jacques Pepin: Fast Food My Way; 110; Perfect Pearings

Before summer I make that salad right out of my garden. I think big softly will get a. Direct go phrase like. The flower the 511. And lemon juice. Put it together we sold them thicker. And. They'll sit. Back. This is Fast Food My Way. Production funding for the series has been made possible by the campaign for the future programme venture fund comprised of individual foundations and corporations committed to the production and acquisition of quality programmes and by

good reps every day living. Features hundreds of recipes nutrition information and much more. These recipes in. The speech in each issue can be found at mealtime. DOT. And by an army with the next generation of food processors from the beach to stir fries. We do the work to save you time Wesen are the next generation. Today I'm going to do a roast of the all. The way my aunt used to make I'm going I'm going to try at least. I've never had a roast of the other what you used to be when I was a kid I very simple just roasted either in a Coke but today I'm going to do it in a pressure cooker. A piece of onion a spring of time that said somehow and I do it. After 50 years in the

kitchen 55 you never taste as good. That's what it is woman cooking in my house whether it was my mother or my aunt. They both are dressed around the three of them are dressed and are now my sister in the other restaurant. My niece had a restaurant there were enough research on the first male to go into that business was me. That's still the only one I have that's nice growth here. And this is one of the best rose for me from the shoulder the short the braid always moist and tender. So this would be good the shank would be very good to these happened to be the top knuckle the muscle you have right above your kneecap here that drawn muscle and that's nice. Also it's moist. You don't want to have the top brand for example. Ah but I'm wrong that usually is dry even though it's more expensive than this. The nice beauty food being cold all the way should be. And I'm going to Attash it still with the wind like this to hold it into a nice shape because there is species

coming out here and there is basically no fat to cream out of this. When you use those by the way I'll use kitchen twine I mean this is the big one that what professional use. But this is cotton you know. People will do that with plastic you know or one of those string in nylon know whatever then you put it into your think the whole thing melt to be sure you use cotton and know that very thin one. Some people do the very thing when it kind of cut the meat or cut your finger. So that's good. You bring that here. You make just a regular ol nut. And then after that you do a loop this way. Very simple. A half each. You know people who have a boat knows that. OK you do this you again bring it wherever you want. Again you do the. Loop here and when you do the loop take that piece and grab it very thin you know very tightly to other table where you want it and after you put on

this and you he's eating with this. You know you do that two or three time. This is very very good for your Christmas package do you know if it's a good technique. So here it is when it's finished on the one side you roll that very gently bring it on the other side. Go underneath. To duplicate. The look from the top to the bottom. I mean from one side to the other. When you're at the and again you roll it and then at the shit at the end. And now you have a perfect package. So very often you do that with veal with chicken for that matter when you're born out of chicken because basically what happened is that this again is pretty solid but sometimes you have pieces of meat. Rub them together even the stuffing inside you have a nice roll and you can attach it in this manner. OK. We're going to put a piece of butter in there. Nice piece of butter and a little dash of oil the oil because

I don't want the butter the butter to burn. Salt and pepper on top of this. Arrest sold on paper on each side. Freshly on paper here. Black paper. OK and that's basically it. And you want to brown that for about a 10 minute you have a nice. Nice Chris study that one of the Jews that make the difference to remember when you do a study you do a white or a brown study. What is the difference in one of them you Brown the bone in the other one you don't. The same difference between a boiled chicken and the roast chicken different flavor. So here you want Chris study this on branding all over so that you know a beautiful juice and a taste of the meat will be different. If truth a bit wide but it will shrink.

Roll it into the butter. And now let it brown for about. Seven eight minute all together in a four five minute 2008 until fall when it's Browning. I am going to do a very good for you today. One of my type of the right with everything that I have left over. I do that in restaurant too doing coffee doing work for a restaurant and I have a piece of bagel here. Well resin bagel I have here a big deal but it's good you know Danish. This is Denny's to whatever I go to the bakery. All the restaurant in a van and pick up all of that to do this with it. So here I need about. About. Hope of whatever. You have left over. I think I'll

take this because this is like a school in that very good. Maybe the piece of Danish would be nice too. OK I have about 3 to cook. I had a restaurant in New York jury that was back in 1970. I don't time and we used to do that Big Apple Brown dady. And that's what I would buy tray of life apple. But then we would do a count of lean if you like out of bread and this was a tiger to make sure that we would do that when I get the idea but in a restaurant very often there is a great deal of leftover and that's what you should take advantage of it. That's how your food cost. Get better. Otherwise you get fired anyway so here is that this in there about a third of a cup of raisins. Beautiful resin. Here we can then Doc present this added

bit of cinnamon. I have melted butter a couple of degrees. And payer here. And I'm going to you though about that cup. Well maybe well maybe three quarter of a cup to a cup of the juice from the beer. And the pail flies. Costly in two pieces is not very ample. And they have because of food are they going to get in the mail. When I say melt you know I mean they are going to get very tough in the mixture. Here. Ok I'll bring that on the side. Bring that here. And that's that. So you can see with that mixture different type of. Fruit bread. Any of this I think made in my row theory I think it's Browning a bit

fast. I'm going to check it out. Yeah I need to be rabbit by the brain here. Anything other than beautiful on this side. And I'm going to finish made this here. So here we are. Want to power that up. And you want to put that in the oven we used to have that up without Yuri so I was doing a hop to it with butter and sugar. I leave you of corn yak in value and we would take that lead scoop of these and we would feel that warm but with an ice cream scoop and that bit of hot butter on top or will leave to go into the oven 400 degree. About 40 50 minute taken to get it did

that fine. OK. He's doing well here I'm going to boil that he'd been on the other side also. And in that simple role I'm putting on you know just good call. Yeah. And I bring a great time. And that's basically it. So that's probably

wrong like I would an hour an hour and a half or something like that you know like you know cooking it slowly. We do the same thing with a pressure cooker like 30 minutes at the most. My sister in law always used those type of dishes when she came out of work. When she worked in Paris you to try and stand as I get there get your bread lead roles get home put that to Ruth before she took your coat off and then make you a drink and all that by the time I found out I was ready to eat. You know what I have to do here. You see there is a gauge here and that gauge will go up. To the red line and that maximum pressure. Don't worry about it if you go above that the pressure will come out to safety valves so you cannot really explode or something happen. So you know when he goes up under pressure ridge then you lower the heat and then time you or your roast. And here. We go with well with veal for me

we're going to do on die. And now I have a very simple way of doing on day two. I have done on dive many many time. Of My Life. But this one here. I'm not cooking it the question either way the question either way is usually to put it with a little bit of lemon juice. And. Sugar. Dash of salt. A little piece of butter a little bit of water in the bottom and now that you put a plate on top of it and it cooked the way it take it down and it cooking that liquid that's how we do it in professional kitchen and what happens is that when you have it in that liquid you can keep it for five days in the refrigerator you know in that liquid and when you need it you grab one of those cooked don't die from the liquid and foot it in a skillet and you do it in one or the other. So those on dive are firm and you can see this with a slightly greenish at the end. This is what we call Belgian On die. However if you go to

Belgium you're not going to be called on live. It's called the age of 40 Corey because we come from Chick Corea you know I think goes on and on the other end what we call Chico it's called on dive there because you. Know here we are and bring this directly in their fight on the I hear a bit of cold on top of it and the little bit of sugar which I'm going to give me some creep that he you know want to bet on the law if you want to cover it. Moisture is going to come out of it. Thank you and I can see that and I think he's here he's starting going up you know through a few more minutes. When he reached the pro-growth address you eat very low. And you're on that should could be a little too. So while the King gently the thief little gentle cooking I'm going to have to

weave tomato. Tomato and onion Bear's old and a plastic called munition but. I'm going to do it a little bit different. I have the knife tomato here. It's all nice and ripe. I want to take the big you know out of it. Maybe a lot too timid on the onion. And fresh mozzarella here it's nice and for the work you do or you want to do through cut your tomato to about here. What we're going to do is like F.A.. So that it will very often. I have one two three four five six seven eight. Why do I have one two three four five six seven.

Inside that we're going to find three four five six seven or eight of these. So let's see. With a huge feat I can hear my own dive. I think they're going at it too fast. Yeah. Yeah. I'm going to lower the heat and I can even be funny in Brawley. Yeah funny funny. Now you want to go slow because I want that very stuff. Now you can hear my pressure cooker here and I'm at the field line. So at that one I have to roil the heat too.

Maybe even two seamer. And we didn't need it also you see the noise just stop. Now the pressure is just fine so it should stay now at that temperature. OK. Back to the tomato. One two up and made tomato there. This is really an FM religion. It's all really interesting you know. Do you have a classic combination. I mean what is more classic than Baze or tomato and. And with Ira. But sometime you think. In presenting it and then in another way you know that's. The beauty of what we do in the kitchen you know. Already the same thing that we recycle. And when I'm on the. Here and one here. I'm going to do two. And often you have to do that in Arizona business you know to keep people interested.

Well you do the same thing but you do it slightly differently. Slightly better. You can already do something better. And often that's what I tell young chef you know it's not a question of putting more things on the plate. The question of working in depth to get better things. So you have to you get the gist of the idea. And immediately here. And now. With the idea of the. Golden bedroom of it. Enough to go in between. And you really want. To be salted. And then the red onion. We can offer them red onion. Maybe I'll cut it very thin. Very thin and I've used to put it around.

That. I mean you can't put your opinion the way you want you could have an incisive onion also. And. I think if you if you leave the baseball here and there. You know it. Could. Be that would be too big. We can all read more. Days you know on the side. And there's only here. I like Herb in the garden. I get crazy. In summer. Simple salad. If you give people. You know a restaurant. Offered tomato with a piece of must I realize you are going to vote on. The shelf five six

books. If you do it this way you can show off what it is worth at least. So everything is relative. I have a nice very nice. Share even a year here any type of you know you have a fine. And of course if you want a very good or evil oil there that's when you really you get your ex drive you know to your eye quickly because. You don't cook it. I want to be generous with it. And this is it. Is a nice salad. At the shake on my own. And I did it. Now they're going really just the way they should be. OK. This is time to depressurize here and there and now my I can smell right through that part that that. That finished too of course sort of the heat. And they're all different the pressure cooker.

If you wanted to upgrade you could not open it with the pressure inside so this one you just up right on the top like this and don't make any noise anymore. This is it I think it's about it. You can see that thing would stay down and it would up and up and they're easily. Here with our roast here. I can taste it and I know it's nice and tender here for a little a veil. You know we do. Right there. And you can see the amount of Jews that I have in there even though I didn't wear any liquid any good why I didn't with water I didn't get it. So this is the real juice. Of the veal. Don't forget to take. The string out. And actually you know the piece of meat I think that we had was pretty compact. Even if I had not put a piece of string it would have been OK.

Now this is pretty. Very hot. That. He the veal should not be. Red it would be just about like this. I can taste it in peace you know. The. Good. It. Would be untied. And I would put. It. Homemade all of the juice. Juice and. Stuck on your. Old other on the. Only piece of policy there. And just talk about or. That set. Homemade roast a veal. And

now it shake out beyond dive. But. If you do it on diet. Of the beauty food I mean I scored over here. I'm going to put them in that bore. Play it. Just look around you see that big bill to show the other side. Right. There that in beer of the juice here also. So here we go with this. Guy. I'm going to sell even the little bit of the brown baby here which Luke really. Nice and. You know this critical.

Mass of wine. Even though I think dishes can be done the way. I enjoyed and I hope you do it for your family and friends. Visit our website 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 the pan. 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 the series has been made possible by. Features hundreds of recipes nutrition information meal recommendations and much more. These recipes and speeches tissues tend. To be. New. In our next generation of the next generation. Of kitchen tools that make everyday living. And by the campaign for the Future program comprised of individuals foundations and corporations committed to the production and acquisition of quality programs. Television production.