Jacques Pepin: Fast Food My Way; 121; Use Your Noodle

A favorite soup of mine even made with leftover called Dole bread. Sweet she's. A good chicken stock and. A little bit of Shives. Middle ground. Paper soup is terrific. I wish I could but 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.

We do the work to save you time. The next generation. Times. Would. Be to see hundreds of recipes. For Nice is. Misleading since I'm much more. These recipes and others just can't. Be found as new times. I'm doing a very simple tomato God time today just a very savory tomato. Make it a bit fancy I'm taking the core of the tomato the skin the seed which often I don't want. Now to peel your tomato there is different way you can put them on top of the frame on them that with chalk hold them and give it that specific taste you can peel them with a knife. Well then if you have a lot you drop them in boiling water long involving water deep down our arrived the tomato are

if they are really arrived. You know five 10 say Go on it's fine. In fact don't leave them too long because if you leave them too long too much of the flesh come out with the skin. Well just when she's about fine. Some people put them in cold water after to refresh them you can do that if you want but frankly I think it to wash them out. You know you have better taste like that. OK. It could have another like five say gone to that one. Yes he did when he would be more ripe and the skin comes out very easily. You always get your tomato palate this time. That's what exposed the seed. And you have your seed exposed so you present out. The seed. The seed of will of the juice. And sometimes even stranded if you know and you do an immersion of oil in the spray and

Jews have done that in in many receive and it's quite. Quite flavor for you know. So I haven't heard of any oil here. And. A piece of butter. I want kind of a bill on the was that you know folk or food and this is going to be cut into Cube you know 1 2 inch cube for you know we that's what goes in there the White House you know. You see that thick on the thumb that fall off suddenly do in front you know what we do to have tomato that you put some salad and some garlic and some herbs and it is another way of doing. I kind of got that thought of you see the buttery kind of cloudy five Yeah white hot and I wanted to get.

You've got to get out face to face and nobody will fold. At the deal you want that for. Acuity you don't really want to get the needle at that point you up slavering to the middle heel with a butter and all of this. This is the bread I put into the oven to do a dry bread grind and that dry bread. I'm going to put some time with it. Price time. And it be a beautiful site with a good in there. Got that. With all. Of it. Well you see here amid all. This.

Want. To remember that if I had to slice of bread I would have bread those bread we have fresh bread ground I think. I would have that board would be more than fool with very very dry bread ground and with a little bit of oil in there. To flavor it not enough. For this thing to become gooey tie. But just enough. To moisten the bread. And make it brown better. And very flavorful So here we are. If we'd been on. Or around eating a lot. And that's going to go into the oven. About 10 15 minutes under the broiler.

Maybe not even I was wrong about that 78 minute my tomato are hot. Should be. And yet now. I want to do a dish with Sharim and scallop and using those. But. It was volatile rapper particular that you can buy all over the place now and I'm going to do a sandwich with the mousse. And put that in the center. However the part that you do underneath it be piled up with the moves of the piece that you put on top should be larger so you can take actually like four of those together and roll them. Make them a little bigger and rolled together and they don't really have to be that much bigger. This way. And you know the way. OK. And as you can see the erosion the erosion that I won with this way. And the other one that this is bigger. And it's going to

stick on top. So here I have sure am. And of course stream you want to take. The shit out of your stream. Even the end of it if you don't leave the skin press this because you see that. You have. The flesh from inside the tail comes out and that should not be disregarded. Either. Do a soup with the shell that's very good. The what I want to do here is just get the tail. And the tail is going to go into. It. With the scallops doing it moves with this. And the rest of the body here. I'm going to cut it into pieces to put inside the mousse. So that all there with this gallop. This is for the moose on the body of the shrimp. I'm going to put them inside the moves to get them into the species also. OK.

Right. OK. Now this goes into the food processor. I'm going to put some paper in it. So get me in this more. And that's about it to stop waste. Then we put some cell frame. You know about a third of a cup of cream also. And that goes with it. Probably yes to bring back this side. He thought I had more. And it should be fine now. Right. There is quite a

lot of. Of being me you know in this cat of an industry I'm so we'd make quite a tight move. I want to clean up a very thing. Wrong. So this is. The part of the movie you know what you can do with that. I mean I'm putting that in the vault or wrapper but you could do a little canary with this that is with a spoon. Formerly. Done playing and drop them in hot water to pour jam and some of them are such you could also. Do larger. Dumpling like that I get kind of humble there and then put it in a skillet and cook it this way through here. The PC the beat of the shyest. OK.

And I have enough here for about 12. 12 of my dumpling. So I'm going to start with the smaller one the one remember that I did not. Rolled. Maybe I'll do six of those. Just about half of the receipt be. So this is good. I'm on that munch on top. And most. Of. It. Yeah. The smaller one goes underneath of course. And the big one. Come on top and the reason these are they say to us two. To form a round the dumpling itself around the center. Does to be bigger. So. What you want to do waver now. Yes to forward this. To this stick. I just use water three one two three four five

six here. Water. You can the way do in there only if you want but it's easier to do to be when I sing. Especially the edge of course. OK. With them on top. I. Went on the sign. Yeah. Here. Yeah. And there. So you grab them after. What you want to do is to glue. This society like these to be sure. They're holding together. Now we're going to that like the Chinese do you know but stick your head if you want

them to Brown. But you want them also to cook. So we need liquid in there. So I have a last skillet here. I'm going to put a little bit of oil on top. And some water in there. About. Half a cup of water here. OK. You don't have to. You can put your butt stick your and pull the stuff on top of it doesn't really matter. But here you. Are. OK. That come to a boil. I'm going to cover it and after two three minute the amount of water that I have in there it's practically evaporated. You remove the lid. And what's left of the vault and the little bit of oil I put at the beginning that's the Browning in that whole oil and you want to brown it on both sides. OK.

They've got Times just about fine. And we'll leave it here to cool off a little bit and then go on. We've our I can hear them saying there you can see there is basically no more water. I. Know the. Path a good deed them over there a bit crowded there. But then on the other side you know could. Get to that life and I want to lower the heat a little bit. And we like to think of that on a nice bust on THE LEAD a beautiful

lead us here. You know when you want to clean up. You're sad. You could that in half or. So in the Big leave like that you remove this and again could that in half. But you see that beautiful letter and I love Boston letter. OK. And this will be season very simply with oil and vinegar sold on paper. This is usually you know I do a lot of the from dressing but frankly more than anything else it's oil and lemon juice or vinegar. In that case lemon juice.

He's ready to get with the fish. Sprayed across. And that of course you don't want to do it too early for your salad doesn't get wilted too much. Well you'll set out and you can actually serve that directly on the plate you know when next to the other all put it on the last platter. Here we are now. The crispiness you know of the voice going to go away with this. I'm trying to make a bit of a mess here. Or anything that is wrong. OK. And then. You go on top of it. Look at what they do on the

other third they're going to try on the one side. So maybe this one will be better for you get to see that live here. You can hear it. It's going. To be more than than the. Other One. OK. And the feed the creek revolt though. Only three. I'm doing a very simple. Frood this. Out. With grapefruit. Cut each Herndon. Cut it in half. And critique it straight here and then we want to separate the segments so you can use a small paring knife like this. You know often people use that type

of knife which is serious on both hands and this is fine too. But I'm used to my paring knife and then now you want to cut in between. The membrane. All of that to make it easy to eat at the end you know with any pull in the segment will come out. Knows what you know. And now the top thing. Graham cracker you know you can crush them coffee like that for five. You can do all of that in a bag if you want to crush it all that United Food processor I get. And then I put they get tables on a good table Splinter was going and a half of butter. It's about two to three tablespoon of brown sugar. And that's of cinnamon. If you like cinnamon. And that's that. This is.

This is a nice topping you know that you can use for other type of fruit or actually other type of this you know. I think so here. I maybe I'll put it in bees you. You would a nice munch on top of it you know. And that's. It. You know to spread it out a little bit. You can do that ahead you know it's great and ready to go into the oven about 400 degree oven. About 10 minutes until they are warm inside and nicely brown on top. My dearest friend John Clute today came to join me for lunch. I'm glad you could make it. Yeah. I was eating it was easy. Yeah we worked together for forty seven years. We work in Paris with the president between 56 and

59 So we've been cooking together for ever. It's true and yet it looks like yesterday really like yesterday you bring me some of your favorite. So when you're wrong you see it. Where like there was sure you know so you know you want a glass. Yeah storage right. Yes. Do they also in your brown from New Zealand I know you know how those are. Yes the best time in this movie is good too. Very fruity. Yes. So you want to see what I cooked today. You are just rocking hanging out when you snap him. Look it's not you it's nice and red inside it's a little god of tomato. You know when I did this way are you going to test it. Well interested first. OK. Well I tested. And after that. You see what I did the type of past. Rob where with a moose frame and scallop insight. In that on their own way. Come come we don't.

Different time you know. Remember the past that we did the other day and right it great but that good past that we just boil some board type past. If you're bored for that now you're putting wind for us. I do. OK that's one thing you know what to do well. So that's great. Yes and I'm going to grate a little bit of that cheese here. I love the past and yes I know that anything which I was going here in the eighties going to love it. Oh good. Ok so my past I think will be ready soon so let's do the base for the best stuff. OK I put paper cheese now on top of the plaster on top of it by storing the mean about. Would somebody go in there. Yeah. Good. For you all to put butter in it. I love water. Now you know. I always put a little bit of the water from the pastor. Oh yeah

yeah. It's so important. All the way to kind of dry you know when you know it very well and. You want to go there. That's enough for the two of us. Oh yeah. If you eat more cheese maybe we'd be all right so you want to put your cheese in it. Yeah. You told me a little more of this right. Yeah. Good then. There won't be enough space for you are OK. Put the last straw. OK so we're going to have that we've fried eggs. Oh yeah like yeah I'm going you know I don't I'm going to fry one egg. You want to do one. Well you have to go and I am going to cook too. OK. I do mind the Minories butter. Why don't you take the other one.

OK. You want me to be. All right here is your eggs. Oh don't give me a hard boiled egg. OK here. I break it in something flat you know. The external cooking a little bit like this. I like to put Oh you want to add. I don't know how angry next morning. OK I'll put that little bit of black paper on mine. So I'm going to cover it mine because I want. The steam to come a little bit. Oh no the steam but I mean the heat to come and kind of blaze it up. We call that enough meal while I'm your eggs are good the top is like a mirror you know. You don't do that with any water. I always water reduction for no water. Why do you expect Steam in your seat are you going to start the season like that. You have any water I'm sure you see a show you everything. You get water. Good. Look to lunch I don't like that.

We have time to play the past. OK let's play the pasta. We're ready. Yeah. OK. Oh I see what you mean yeah. So I put my nice way you want to put your ratio using like a old book and then. I have to say there's beauty coolly speaking. You know not much. Will you break on that exit should be. Really creamy there that I can hear anyone that you know. That's. More than I love you and bust out with. A new wave front. It doesn't get better than that. Day during. Our. 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 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 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 in just minutes. Production funding for the series has been made possible by. An argument with the next generation of food processors. From this we do the work to save you time. In our next generation. Features hundreds of recipes nutrition information recommendations and

much more. These recipes in this feature nutritious tend. To be found at mealtime. Good rep's makers of kitchen tools that make everyday living easier and by the KQED campaign for the Future program venture fund comprised of individuals foundations and corporations committed to the production and acquisition of quality programs. OK Kuwaiti television production.