Jacques Pepin: Fast Food My Way; 122; International Accents

I love soup and he said he went to MC. If you have the proper gradient in your pantry. I used to be. That's. Why. You get up like beans you can have kidney beans chicken stock old paper and they. Get. Loaded refuse to go in and think it's really smooth. We're eating the cherries A when they bring it to a boil. That little bit of Half and Half Full Frame stir it. And you're ready to go. On that beautiful plate like this cold dome tub. Shiok great through school. And this is Fast Food My Way. Production funding for the series has been made possible by the campaign for the Future

program comprised of foundations and corporations committed to the production and acquisition of quality programs and by. Using. This. You just. Need to. Stop. And buy with the next generation of food processors. We do the work to save you time. In our next generation. I'm going to be food for thought a moment you know relieve with us share final thought on one of my favorite beautiful piece of salmon here.

What you do you cut straight up like that to wrap into the relieve. I would have a say on the one here. Even that's the other one at the last one I would have to fold this or this. I usually keep it for gravlax or something else. And what you do you take those Nori leaves. You can buy those all over and there is different size so it doesn't really matter the size that it is. But seaweed with your dried you know so you have to rehydrate them you can run them under water. Well just brush them waves with a little bit of water. They have beautiful color and they have actually a great taste. So. My wife used them all the time whether it's this is your classic thing when you do you know. So what we put those in there this way. Roll it. And that basically it you know. Now we want to cure it. And the curing that I'm going to do here. I have a bit of sugar. I put a bit of salt in it and there I use question

filled like the question I'll fold for that because the segment of thought are larger and pointed and he puncture the Salomon and draw out the moisture and this is where the curing process is. And paper we have that next year here. So what you do you put that you line your tray with plastic wrap it just to be very flat you know because if it wavy then the soul go to a different place you want to have the equal amount of salt and seasoning all over. It. And that's it. Now you get that in two pieces. Three quarter of an inch. So that's pretty. Easy to do. And basically. You put them on. Your salted. Trail here. That set. A little bit of salt on top. Of Mt.. I mean soles for your paper to make sure that we have here and that

basically it you know you cover it. Either you want to cure that for at least an hour but it can't be done overnight. And I asked some which I've cured here for a couple of hours. So they are ready with this. I fennel salad that you do with a whole bowl before fennel that I would chop. Beautiful. Now you can keep a couple of those fennel leaves like this the use of the decoration is quite nice. Or use them in soup also. But for. The salad itself basically you use a bulb. And we're going to do that. We so called a Mongolian one of those I think MASH. And you put them on top of it and it goes into very thin flight. No professional most of the professionals never use a girl but I would tell people. To use a girl. I mean I keep my hand very flat. As you can see that but especially by the time it's about halfway down. You know you put the guard on top of it or even you can put the God all the way through

there with little teeth in there so it goes right into it. So you can continue this way. She was young and getting married. Nothing left. Unsaid. That's a nice little piece here. You can read that this is a licorice tasting of. The loutish a very fine and that's what I want and this is going to be seasoned with. Fennel seed. Sold. For. About school. And Lemon. That they're running after and there are also you will not see that this gets slightly softer. Than it is now. Thank you and it's fine. I go right through my finger here. I slimming juice. Here we are and that can be trust.

And then this is the days of yore Nori. Although you don't really have to put that underneath it all right look at the other 90 day in itself if you want what I'm saying is that this is the recipe the Norreys another receive. Very often you see Ed. There is maybe three four receive b in it and you should extrapolated those to be able to use them again in one way or the other. In our case here this is going to go directly in the bottom. Well Norry. Nice. And tasty especially when you are when your federal dollars are young and tender. I've also cut the federal dog this way. And blinds them and then sorted them with a bit of garlic and Oh you're very good. And here we are. So when you're ready to serve. He's now cured. So you aren't them this is a

very. Beautiful dish to do. And you serve like two. To Three of those Papias and. Maybe. A couple of those brain here because they are so beautiful. You know. And I finish with a little bit breezy beautiful scenery void of Salomon and shaved fennel. And what I want to do now. Broil lamb chop. I love lamb serve especially very thick one. Now you don't find them at the market all the time so if you can find a very thick one then take smaller one and cut down on your cooking time. Now you can see those are quite lean though though what would be a tiny Porter our steak if you want to go and hear the feel ale tenderloin and the lawn on the other side. It's part of the saddle. That is the pot on your back here than a good hire and you have the Rebbe so that continue the rock. You see the saddle. Well I'm going to do

here is to put some soul thirst on it. On each side you don't salt your meat before you're ready to broil it. Because just like the fish the salt will draw out the moisture. And deprive the bacteria of unnecessary living condition and that's how you cure when you cure meat or fish but if you don't cook it right away you don't put the salt on it so I have cumin here. This is. I've been paper also. And I'm going to put that on top. Brush it all. And I'm going to do something which make my wife very happy. When I piece of A.M. for so I don't mess up the tray. A little bit of oil here. And I put that on each side. The seasoning. Guts video and turn it on the other side again here.

OK here we are. And now we're going to the broiler. I put it quite close to the Royal are about three inches. Yeah three inches. About a minute. A minute and a half on each side. Yes about two minutes now and they are nice and brown so I feel they're on the other side. About the same amount of time. I'm out of time on the other side or maybe slightly less maybe a minute and I. Think they are cool enough with what I want I want the meat to rest a little bit. If you want a piece of meat fees bouncing the way Dan C tells you more or less where it is and it's very important the resting of the meat. When you have a rolled piece of meat it's mushy.

Start cooking. The outside contract and it starts getting hardened by contracting it squeeze the juice out of itself and that juice is pushed toward the center of the meat. If you get a roast beef out of the oven cut right through it. You're not the that the other side is gray like if it's under cooked. When they actually squeezed out of juice and the center is flabby lukewarm light if you let that roast beef standing for 20 30 minutes or so the meat decor drag the juice run through the meat and it's pink from the first slice to the last slice. So the resting is very important. We're going to do here we're going to do a spinach have spinach here and we have garlic. And a lot of garlic which I'm going to slice into thin clients. You can use a vegetable peeler for that also. It worked quite well. But the knife works well too. So we would really boil. A name that only voile we put the Golic branding the

golly there. Than the spinach have of beauty food. Tiny baby spinach is going to be nice and it. This is about Brown and the garlic I don't don't want it to build for what I do usually I could that directly on top of it. You press it into the oil. However you don't want the garlic to build underneath so you have to turn on it but I do usually I go with my hand. This is cold anyway to get the dolly out there to prevent the fine. OK here we go with this Old Pepper. And we're going to do a go on each of their red pepper

dies. He's a little bit of the Spanish in the family yeah. So I have the red paper. And Reza He's a classical musician in Spain. I. Read that for a nice Cotto too. I don't think that rolled through coop did it with this nice young baby vis. A vis however. I love baked potato with baked potato takes a long time to cook. My wife came out with a great free CD. You have big baked potato like that it's like 10 12 ounces. You know if you get into the house the oven at

425 I calculated that it takes about eight to 10 minutes before the oven get to 425. During that time he put the potato in the microwave oven seven eight minutes with the same amount of time so it's approximately cooled by the time it comes out it's ready to go in the hot oven and 15 minutes. So you have a nice crusty outside which is the right one and the thought inside. Great great TV from my wife. And I have some here. In. The Here they are. Yeah. Oh the classic make your science. Into sour cream. I'd like to put ground paper in it too. OK well if fever.

Is a movie for any. Good. So this is going to be on the same plate. Very often you know if I have a craving the kind of meat is relatively small with a lot of a lot of the from this table that I put on a little girl. Let's take a nice one here. Even a little bit of the juice on. Good good. OK. And then the potato. This way. Cut it this way. And press it up and you see the way it's cooked. And smoking inside you know. And this is it. What else with this you need a knife a glass of red wine.

And. Look classic Bordeaux type make sure that you have to have a Malbec here which is part of the wine using bulldog everyone they serve in your carry on they're all male or matter back and but the other five great beauty in the border area this is the 100th and Malbec and it a very deep one. Great. I'm going to finish my meal today with Clive and I'll see you out. Easiest to make. Last claimed I put that plan on. I put a piece of butter in it. And that but I won't even be melted by the time I finished my chi batter. Now what you want to do is to put about half of the milk in there. About half a cup of flour. I fuck up. When I say. Now put your own thoughts. You're only.

Going for the rest of your meal. Better. Figure better should be very thin that batteries thin he's almost a very very light syrup. This is. The final the clip I'm going to be. I can. Now. See that my feet butter is the only method for dealing with sit at the table. With me until I meet clients so these those are last played by stead of doing a lot of clamp smaller one I used to do last one like this and you see. The speed at which. You spread out that clip. Don't worry if there is any hole in that doesn't make any difference you can There was patch it up. But the speed at which. I've

tweaked out or spread out the batter rather Will did to mean I would think it's going to be that easy. If your plan is really hot. Awesome that better touch the planet Quag unit. If you spread it fast anything. So it's. Important to spread it pretty fast and then we want to cook it enough like it grows to. 40 50 say going to a minute so that you can get a nice crust on the other side. So we'll wait. And there is the front with turning it you know I turn it with the end of a fork like that you least you grab the end this way with your other thing your and you twist it right about fine could be a little browner than that. Usually the first one is for the dog. Well for me. This is not quite brown enough. And of course you can flip it to a larger kind of like that Italian more difficult. As you see. On the other side. Too.

OK. So. Those are very large scrapers you can see so one clip like this is basically enough Poppy. We have one. Another piece of butter. So you know sometimes I put the butter or a bit of oil directly into the batter. Then you don't have to butter your pan each time but the last time I was doing it was Judea. She said this is the wrong way to do it. You have to put your butter in there. So we have a doctor about that. And we did it their way. And it was better than my way so. Now I'm doing it this way too. So I'm spreading this around. A little more where I don't have any. OK. Makes a very elegant very early on this year the club says it all something like this now this is more. Good year we have.

Here is a nice one. Now you will not does that that. The first part of the clip with Brown is always the nicest one. So when you put it on your plate you try to put the nice belt under a nice note like I did here so that when you fold it. That shows. OK come to fold that here again. And that's how you make up and keep doing it now you can freeze your credit but what the point you didn't take me. You know the time that it melt my butter and I stayed out the weight for the better before I put the battery in it so if I freeze it it take me hours to be frosted much faster this way. So now with it we're going to do. We can serve it with sugar with fruit with very anything you want but you know be here we're going to do the caramel. And banana in it and the first thing that I'm going to do is to put off a cup.

Half a cup of sugar and directly in the skillet. And the little bit of water. Just enough to moisten the sugar. You story that little bit here that the only time I used to use sugar. If you continue stirring your sugar all the time it will usually make the sugar crystal I do care about. About 3 full minutes before we can put to bed and I. Can see that the Ed Easterling into a beauty from where. You want to take it that's when you can check it. When he passed the level of course studies. And now I have a beautiful caramel color. So you can put. Your banana in it. Then you want to put lemon juice in it. Piece of butter.

Going to melt and the little bit of rum idea. And again if you don't want to put the rum it's fine but I love the taste of the rum with banana. Said the doctor on. Pyrotechnic cooking when you were in anything like this. We've operated in the form of vapor around 170 a degree that you could ignite. That's really a great deal of the calories in the alcohol evaporate with the vapor. So often we film. We throw meat on purpose. So you know you want to serve it. These are where we have our last client here. And that now I can fold it in half. And then do a count of. You know a type of. A cornucopia if you want with it.

To accommodate my. The banana. And the Kal-El you know. With a bit of your cow on their own. And then you want to finish it with the thought of you know maybe. This is great that you want to enjoy. I mean I do this in the house only when I have guests usually that much weight. Oh. Making it through you. 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 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 Japan. 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 9.3 features hundreds of recipes nutrition information. Recommendations and much more. These recipes in this feature tissues tend. To be. New.

In our next generation of the work to save time in our next generation and makers of kitchen tools that make everyday living easier. 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.