Jacques Pepin Celebrates! ; 114; Country Luncheon

I inject it back and I'm getting picked up. But you remember the whole idea of an elegant sit down meal right in the middle of the day. Yes eating I'm afraid these days it's a bit of an endangered species. Well let's bring it back. This theory that you get stuck with at lunch and classic buffet I'm going to tell you I'm not so angry any with fresh lime and spring dish to go with Simple Green said would make the perfect top plate. And for dessert. How about plums poached and given these to be new perfect. Join us for an elegant country luncheon next unchecked mass celebrates. The parent celebrates is made possible by OXO Good Grips makers of kitchen tools that make everyday living easier and by Epicurus more than 12000 recipes on the web from your online store for specially foods cookware and gifts. Epicurious. Eat drink learn and buy salt. Innovative products for a healthy today and tomorrow featuring a full line of bread man machines to make artisan bread for use in your own home

will bring out the bakery and buy Keamy a winery in the heart of California's Santa Barbara County. Where artisan craftsmanship finds expression in Chardonnay. And by Meyer corporation featuring the Avalon family of cookware is dishwasher safe. Analog titanium. Start by showing you how to do as you're seeing. Parsley.

Yes usually you need gelatin in it because it's a kind of big dish and fold the gelatine. We are going to use pig's feet here and there and we find them regularly at the market I bought coupon here and there that are split in half. You know pigs feet. Theoretically you know we used to only use the phone click which is less here than the vacuum you know and we want to cure it. You don't really have to cure it you can cook it just says but the curing gives some I thought he deserved it and especially that beautiful red color for the curing Usenet of salt off a cup of thought was going to wash it out after and we have some clothes. You know I mean Old Spice a bit of time. Leave. Sugar a little bit this year. This is something soft and being sold that your idea of putting like a teaspoon at the most here. And this is a mixture

of sodium nitrate and sold and this is like curing agent in fact in the market. You can even buy Morton curing saw at the market and does it matter that the herbs are dried Instead of pressure or does it not know you had fresh did what you could drive cured out of a liquid cure where you actually put water and do a brine it's dry you put it together like that. You keep it a couple of days in the refrigerator. OK. And that's what we have here at days and when you want to you get to get a wash them you have to wash them. What you have to watch all of the cue or all of the salt all of that stuff out of it. You just rinse them off. Yeah just take the salt out of it. So all there is to do. Cover it. Bring it to a cook at about two and a half hours. And at the end of this. TIME What we have left. Either about a cup and a half. Of the liquid left. Oh really oh yeah when you look at it I'm covered. Yeah it's just a no no no you can get covered. But it could very

slowly. OK and the pig's feet here you know. Pick up all of those and those have to be picked. You know why you know you love to do that. Getting me to help another mom said eat everything. Yes. OK and with that we're going to have a cup and a half of leek here we need in that. Thing. So it's really something to start my day or to go ahead. Well if you want to cure the poor more even than I mean two three days OK. And in fact when you have it done you can keep it for. You know a week 10 days you know. So here I have that in there. Now the salad just rice. Nice conclude on your own. You know slice Charlotte. LEEK. OK garlic. And that stuff. You have all of it here. You put the skin in. OK and you put that in. So this I'm going to go by just a bit of that.

We can't that coarsely. I put that in there. And remember it's possible to see the babies you know. To put them on the table and you can start helping me cutting it into pieces like this. Yeah. This this you know coarsely and the splendor it all boiled the better quality of course give you the better result you can add that to it. And we've heard of course white wine you know about. One cup of white wine. Yeah there are three cup to a bottle. And you got exactly on the nose. OK this is so you know the thing is practically fool here. OK. OK and now what happened here we have to bring that to a boil. OK. Bring it to a boil. Cover it and simmer it very gently for about 20 25 minutes.

Remember crude in its core jumble. Oh then we definitely need some part of your hand so we put a lot of parsley in it. The stem you can keep it to do your stuff. OK and we want to. Keep that just costly. You know. And I just don't care who had it. And that the natural gelatine. He's going to make it so it's going to harden. By itself. You know a thing like this you don't do a job will be to see it for two or four people. You do that you have it for a week you know three or four very hungry people. But that would still be a good 10 12 people for a party you know. You know cover it refrigerated at least five six hours preferably of the night that he did how old it is here for your meal a you want to get on a plane. Yeah I mean first you want to run a knife around. Because basically what you want you want you know to want

in the east so let's see where we go. He doesn't go here what you have to do. You know to get like this. Who does he have to put. Up with as it gets. It will go down. OK very nice. And the beauty that is really based on obviously you know these can be so much but very often this is we. Thought you know under these kind of very acidic type of the so it's a kind of vinegar right and that's what I'm going to do. So. I would have shot some onion. I'm going to put mustard. Onion mustard capers. And then you add some parsley. Oil. Good high quality olive oil. Yes yes and then I go yeah now you can never have too much dinner yet you can never have too much garlic. I think that'll be good.

Well. You know what. I believe you. OK. Here is my. You know beautiful Dayton spread that around. And I tell you. With that crunchy. Crunchy French bread you know think that glass of glass of anything this is food for the good. You know we have today we're going to do Prime which are going to be cooked with red wine and all that but we're going to serve that with a cake. So let's start by doing the cake. You have to stick of butter there about two cups of sugar a little bit of baking powder. Lemon rind and cinnamon. And I'm going to give you some lemon juice to

eat and five large eggs. OK. OK so we do a nice. Now you know butter in there and then you put a. Slide sysadmin which you want to spread. All around. You know they stick to the butter. Give you a nice shape by the time we. Take them out now. OK. You know this is the type of kick. That you do for you know coffee cake to carry that for a lot of things. I have to take a hit that. I hit the batter rule batter like that I don't know you can read that as you're not American. Your mother does that mean that

I'm not American. I'm more American than you. I just don't happen to have been born here by chance but I grew up. OK. I mean all right. That's ready for the oven. Looks good. When I saw. This us to go into the 350 375 for like one hour. I have another one cooked here and you know it should come out pretty easily you see the Blue Room. OK. You know actually I like it. You presented it this way you know. So let me cut it a little piece of that. Because then you want to eat a piece of this. Yes. You know that's going. To. Tell You. Well I'm glad to hear that. OK maybe on the big plaited then you can

see it. You know like that and you know what you can do with that I could a couple of slices of one portion but the rest of it could put it on to put a bit of power sugar on. OK you have to go there. OK. It's almost ashamed. Powdered sugar on it because you know that's right you should put the bow to show you know. You're right. OK. Now we're going to cook the problem and there is a different type of brown different type of the year depending on where you are from some terrorists who the very large you know Black Friday or. Those are red plan and what we do with them in terms of seasoning we put. Sugar. A little bit of water red wine. I have red wine. Then I'm going to put in there a bit of cinnamon.

A few cloves. This is close to say the close one while the other and I dash of cayenne you know how much red wine. One Cup. Yes. The whole bottle the whole bar except for a little bit yes but it's only three cups that said this will reduce a bottle of wine for eight people it's not too much cover that bring it to a boil and boil it about 10 12 just a touch taste. That's my that's a touch as you say 10 12 minutes until it Stander and then when it cools off this is what I have here. All you do after that you see the peel. They are called when they are warm. They peel easier. You don't really have to peel it. The flesh is beautiful you know. So we won't create it in that one. OK OK. What happened is that all of the juice that we had in the on got quite a lot of juice with all of this. We divided into two about four cup of juice to

peer to peer peer to peer we reduce it. We boil it down to one cup and this is what I feel one cup of syrup after it's been reduced and put it wrong syrup. You want to test it couldn't. You see that. Now this isn't this just by itself you can see it just like this and you have a great day say up close. You know we did something else here which we haven't produced. We put a little bit of the germ right John to tell a little bit of water water here a little bit of the roll wine over there. That said. That. And this is that mixture now that we're going to do a show of it with oh so basically you put it in your show a machine this is cold. You put it into the freezer until it gets very cold.

Until you get frost like a day and then your carburetor put it in there and start it which makes a lot of noise. So we're not going to start it but it does take a while to freeze and then you keep it in the freezer after. OK. Very nice. Now. One bowl of this and one of that. It's a little bit of the same thing you know a bowl of one of all of the other. Piece of the cake here in the center. And then of course also says what. Kind of thing won't work on. Yeah. Is nice and cool. This is beautiful. And this is it. We have our share of it with the ports and the. OK what do you want to do for sure. That's your

mother. I think when you were out there. Yeah. The clam sauce I don't know whether I know it's not going to be as good as your mother I know but I'm going to try my best. I will put this table in it so we're going to start sorting vegetable and then we have to appeal to the star I guess. You want to peel some you know. I do it differently you know because then I'm done. So I don't have to think Oh. OK OK I'll do it your way. There is still no draw your show with the past of this table that you put in the door or not your brother's going to. Yeah that's good. OK. Not too small or because you want us to work to be able to cook together through here is. You see. That one thing I have a lot of it here. Now I'm going to start. We've the climate are slowly to sauté The Onion. OK.

OK. A lot of money on. And climb. You want to use you know the cherry stone or Little Nick Cave a very small flame or than the medium size is going to carry stones. We also you the quad holds a very large one. Remember the one that we used to pick up. Yeah you want up on the one you here you put you see the opening here. And you put your two finger here and you apply to cut into it now and now there is that sinew here and there and this is the way you would have it on the half shell. I mean on the whole well you don't even cut this and that we can salute our feet out right. That's good is good. We wash that in kids there is any dirt in it and then put that in there.

Right. We all want to cook those right away because they could very fast. I would be like little rubber man. Yeah when they are very large you want to cut them and you know to get them the best way is really to get them with a Caesar you know. OK now I see the. We'll go down to the bottom very fast so here is what we do here. You want to filter it all you have to do is to put it gently you know. And that could be in there if there is. No this is just dark with this white wine. Right. That said this has to come to a boil and boil a few minutes and this is. Coming to us growing boil. I want to cook it a little bit for the acidity of the white wine. We want to put some oregano in there and pepper flakes hot pepper flakes. Now where would you like the garlic. The garlic put it in there cooking there.

OK. You want more garlic. If you would like to shop more like how about this tomato was only going to go into the US soon but I didn't want to put it at the beginning so could you guys be check on my best than that. Now it's boiling nicely. That's a fresh pasta so it won't take too long to cook and that's why you know you have to calculate your menu accordingly about three renewed for that bust about eight nine 10 meter depending on you. And I we don't know. I like it. I would dump their film to the side but I don't like so. Much About find oh. OK you still that in me. OK this is going to drain for a minute. Now you see I'm going to toss it together. That's very important because often people put the past out of their. Way.

Out of. The past. Very often film alone you know on the plate and it's not season and they put the sauce on top. No you have to seize on this and with a little bit of a great moment. OK paper do the seasoning. I mean I always put a little bit of the water of the past you know. Usually I do that. Here I don't do it when I don't do it because I have like juice of this I want to put some of the juice of this. OK. So of that juicy and you know what I want you to do for me. Give me some of the. OK that's going to most and best I now put the clam in there OK. Walking around just like you are. And you see the best is getting a bit greedy there but as soon. As I have all of that you create here. That that is moist now.

And even if I feel that I don't have enough I could have a little more here to get a little bit of that past that water. So here now that pastor asked to be seasoned That's my point and you see the past season now and look to clean up the table a little bit. There is basically no liquid left inside. Yeah you got it absorbed. Yeah and I think a lot of that liquid here so we can put a little bit of a regular in there. Where I put some in there already. OK let me put. OK review of food helped me to put your note here too is the best Are you here to help me help me. That piece left there. OK. Now I will tell us the bastard with it. OK I'm showing you all of this in your head. And. I like that just so directly on top of it. I know in Italy it's sort of taboo to do right there remember that your mother always said that because we we love it she loves it. Yeah.

And people say oh no you're not supposed to mix. Now let me a little bit. The best thing they have but you know most of the glam are right on top. Of the vegetable which is really what I want and they're they're totally cooked and I took no time. Yeah but you like you like those clam you know not to be other cooks where they get really tough and I put some of this on top I can put some of that on top to. Put maybe a little better if we always promise and she so. It potentially could be the. All right I don't really hear and half of this that you think that's over here on here or do you worry me with prime source. We think we've got a great venue today. Definitely. I'm starting right with the zone will be a see you know in the end will add to that type of thing which remind me of the again the U.N. with a child.

Well I'm going to remind you a little bit more. That's a great one for you. OK what do we have there. This is 100 percent so we know Raul and so we know there's somebody. But what's very cool is that this is the only serving on roll to be produced in the shabbily area so it's kind of nice and it'll pick up your I might add in will be wonderful. Good thing we do have some of that I think you definitely should. I love the one from I'm of any type of wine but so more than the others some time to work which birth and your past. I have beautiful spaghetti and clam sauce with beautiful vegetables and there are even some tomatoes and garlic and everything. Your mother would like you do you think mom would love it. Maybe not as good as a bird that they should be pretty good. I think it's going to be wonderful. And after we have a visit there then we have a nice salad some beautiful bread and we have. Well my friend's birthday cake that we're just going to have to test it out first. Yes and the sorbet which I'm very very surprised at the amount of taste of cloves and it really really

good. The red wine reduce the need to yes because this is a great menu and speaking of red wine I'm going to have a sense of this which is traditionally from Tuscany but we're making it now in California staple great there and it's very food friendly here. Thank you have a with but classic. This is one I thought OK read one for you wide for me. Together cooking with you. You can make all the recipes from this series in your own home by calling 1 800 4 4 1 3000 to order shock but then celebrates its $40 plus shipping with 200 recipes and hundreds of how to photographs. Josh shares his secrets for creating memorable meals for holidays and special occasions. This hardcover volume features foolproof instructions helpful tips and special chapters on technique. Call 1 800 4 4 1 3000 the pan celebrates the pan celebrates is made possible by a winery

in the heart of California's Santa Barbara County where artisan craftsmanship finds expression in Chardonnay. And by Meyer corporation featuring the Adeline family of cook with dishwasher safe. It's. Analog titanium. And by salt and innovative products for a healthy today and tomorrow bringing you the family of George Foreman's lean and mean fat reducing Grilling Machine salt the secret to indoor grilling. And by Epicurious more than 12000 recipes on the web from Gore may and bone I pity your online store for specially foods cookware and gifts. Epicurious. Eat drink learn shop and buy OXO Good Grips makers of kitchen tools that make everyday living easy. Visit us on the web at W W W Dodd KQED dot org.

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