Jacques Pepin: Fast Food My Way; 106

Did the shrink from Playa they've got a medal. Don't go tackles you could she marry can she. Then dish cream. Around. The galley and cook it a couple of minutes. And it's ready here you people. Right know what bone. I mean a hot tub. If you the great you know I'm sacrificing. 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 by. Using.

Speak to this just. Before. He. Died. And by the way is an army with the next generation of food processors to stir fries. We do the work to save you time. When are the next generation. Of them going to cook for you. Special type of cannelloni all eyes on you you can do using those. You know the kind of Chinese fast that. And it's very easy to do. Real things that I do in the so's they get a can of tomato directly in there. A little bit of Italian seasoning seasoning used a couple of cloves of garlic. To Three cloves of garlic salt. And somebody's oil. And that's it. So she's

ready. And Lucy fi it. I use this actually. Are you that so far that baseball Super Bowl so it very easy to make. So here I have it here. A lot of soaps. And now. The center of your. Can they learn e. I have of course report that she's here. We put a couple of eggs in there. That's it. Some shy of us. And I'm going to put some chives right on top of the dish when it's finished I'm going to show up. And then when I need it now. That it be in there. And keep some for later. And that's all you want to do here and mix it. You know there is a film type of record of

course on the market you can buy one without fat one normal like a regular record. OK. You know that makes quite well. So that really takes no time to do. So first. I put some of the sauce in the bottom here. And then I say. We use those. And those happen to be quite large. You know sometime Delfino it really doesn't matter. And they are quite thin you know and this is kind of a fresh plaster. And I can do actually a less than a year by putting this in there and the layer of that another one another one with five or six of that bit of sauce on top you achieve then you have a design. This is exactly what I'm doing except I'm rolling up in the shape of candy learning but you can do one or the other. So here. With that in there.

You do like a big cigar you know. That's set in there and put it seem. Seem down you know and unease. Again. Well you have. To repeat this. I would have thought of a couple of the mics you know those are large. Can they learn you as you can see. And have the last one here. I want to get. Everything left. So I did 6. 6 lost in there and here. You. Are. Once. You put that in there. More so some top. On the source to go somewhere in between you know. Spread it. This should be fairly thin there could be even a bit thinner than that the reason only that your past

East stuff but it was still up sold liquidator. So the most erudite cheese. Nice maybe a cup of it here. A bit of balm isn't too. And that's it we're in business. Well that's going to go into the oven now. How about 375. For like 30 40 minutes. And that should be ready. Next I wanted to do a very easy type of first course that I do often at home with beings and in that case here I use the large can nearly beans and you drain them out you can use that with you know black beans where last primary beans. Or actually even the smaller navy beans. Great northern beans all of those are kind of small white beans because we're going to do a period with it anyway.

So I put the vinegar bit of vinegar in there. A good dash of Tabasco. I Like It Hot. Couple of throw of garlic and for that maybe I'll crunch the garlic a little bit to be sure. That it's going to liquify well. Well maybe three cloves. To be sure that it's going to grow in the way it all the way sometime in the whole of the valleys like that they're on their own and you end up building larger pieces. So here a bit of olive oil. And that's it. I have my base. If I use that you know other school sometime and sometime for a Ph.D. if you still have it if you don't need a great account of houmous you know the humorist which is done with chickpeas encounter of North African country. That bit of the same idea. That's probably where I get the idea anyway. So here we are. Yeah.

A nice bin theory but now we just have to put it together and there is a lot of thing that I have here I have some quote don't put in the oven some scallion I have black only smoked always there are always two or even small muscles you can use one or the other and he's fine. So this maybe I'll cut a bit of that. Right there are the Gaulish all shy of us. OK so here. And they spoke. Yeah good. If you quit on top. We have the Scallion. Right away you know bit of cattle there and the black who lives here. Get this if you want. I said a small GT smoked oyster is pretty strong. So you may want to put them where you won't may want to omit it. Or advice if you want to show you feel it would be good. Probably put a dash of OT Waller on the.

End of this. Even the left. Finish if you want to exclude the radish slice of radish on top that look good. Give you a bit of crunch. The front color. And here we are. This is the great first course and very easy to make. I'm going to do a little Charlotte Charlotte of Apple with his granddaughter and it and we cook those happen all. Usually in a camel. And I actually have to start my car and here. It was it is different we are doing you can do a dry camera that is just put this into a skillet. And let it turn into a camera if you do that however you have to store your sugar all the way he's going to build on the outside and inside. If you steal the sugar However it's

probably going to make it crystallise Kristie they show it when the sugar form in to block. We call mass in front you form a mass. However this is only important really when you do a sugar like you the ball stays there when the sugar is still wide at that 20 feet. Howden if it crystallized then you can't use it when I'm trying to say that you can't really miss a caramel. You know if you leave it long enough it will turn into Carmel won the world the earth or you know so. With this it's going to take a couple of minutes that we have time to peel the apple. But surely you know what sometimes I feel the pull and sometime I peel off of the apple and leave half of the Peel in there it gives them a sureness in that they see it and it's fine to. The the Golden Delicious which is really our whole purpose happy. I love Golden Delicious you happen to be I can touch your Macintosh run beauty time in a palace and though there

are soft upper which tend to break down when it sometime it's about and sometime it's not for us we're doing backing the apple into our container here even if they are soft. Doesn't really matter that much. This is of course Granny Smith or Granny Smith and people are going to be firm through here. The center again. Realized that the way I use my knife here it's important but you have to be very careful when you use your knives this way but I do it with my thumb right in there and the knife good around. And I. Don't. You know that people like this who take that center out or they do here. But it's very important to put that in here. People don't that forget the time to go right through to your hand so. Put that time to stop the knives or something on this side you see. But this is a technique. That you learn in professional kitchen another day said the center is removed in the same way. So that will be cut into large dyes.

This way. You need about a cup. And a quarter of apple pear PSN. So here. I told you not to steal the car they're only at the beginning a little bit so that you know that the sugar is mixed with the water do you keep it on covered and you have to cook it probably another couple of minutes also. You can see that the outside of the car I mean a yellow color which is a caramel color is indicated by a color. At that point I can stare it I told you not to stare it but by the time it get to the camel say she passes the lever of crystallization to you can stare it at that one nothing will happen when you get out it is dark cause you want heated about it to light. You know another 10 15 take on it get darker and darker. And you depend on your own taste I think it's about fine here. So I'm going to put a couple of tablespoons of butter which would in the receipt be here if you know how many would melt. In a beautiful color here

and fall. You. Can See The cowman here which come. And now I have no does of you know burning the candle because now a lot of juice are going to come out of the apple. And in fact what you have to do. You cover it to the juice will come out of the hole and you start boiling together and you remove the cover and cook it a little longer sometimes you don't even have to remove the cover of the painting the amount of moisture in the apple until the apple all nice and tender and caramelized. I want to check on I more happen to see the Apple iPhone. And what you want to do when they are. I can see that the offset. And the juices gamut I. Know what we do in that receipt be I finish it up with some grand Allah. You know if you die but when I read it you know.

That we eat a little bit of the moisture there. If it. And then basically. Before. We put it in the time that. The mixture is basically ready I mean you can actually use this other branch or even other nice breakfast you know on the Sunday like for Mother's Day or Father's Day want to do something nice for a birthday. And what we do here. What I do here is kind of called DON'T to feed up on top of those more. We're going to put it in those more. You can use a container. You know something actually you can carry it with this and you have those. Sometime it fine enough sometimes it doesn't cut enough but I mean they give you the mark of it. And you can trim it a little bit after. So here we are. I have different sides you regular are pirates ball this is another one you can have a little of those. It doesn't really matter you're going to unfold it anyway.

Let's see. Divide it into four. Thing like they. Did a camel now it's really sticking to the apple. What you want. All right. More on that one. You don't have to worry whether they are nice and flat because what we do. We're going to present this with the brights of you know what I like to do stupid that you know butter on that bread and keep it butter side up. I think this. Well that you can do ahead of course you get even of that done today. That's a made a mistake to have butter on each side. That will be even better. I think the Judea would be proud of me using that amount of butter. You know Heath when. And even for a nice cammies ition on top you know you can even

put. Even the little bit of sugar on top of this you know. OK. That's ready to go into the oven Otherwise you can do that ahead. Great. I want to check on my. Past. The best I was ready here. I have my. Less than a year here. I have another one that I did here which is actually just lined up. Like a lasagna. We can see here you would get that in four pieces if I can going to get the other one. Looks good. A lot of cheese. I know clothing is going to like that receive be there is cheese in it. He love the receipt. So here that your lesson yet

would probably actually be easier. I guess to say oh you know it's nice and soft. You know Rick I think it's good. And this one is my can they learn me. Now I have to find out where they are separated. Lust Oh here they are. And they have those laws. Can they learn e. Going to make a mess of it. Move them of the way. Here. One way or the other it's about the same idea whether you do them flat or whether you do them. You know piled up like the lasagna would be a beautiful shiny home club just for color. This is really home cooking. My style. You're going to like it. Nice and delicate.

My father used to put Pasley in all of his salad he used to put Lottie on the steak on the visual. Who have done that bought the salad you know named after him. But I mean that there is a memory. So be sure to wash it properly and this is a great. Drier area not to dry your salad because if you don't do this. You'll be up to. Three tablespoons sometime of liquid left in your salad. And that destroyed your dressing here. I. Twisted this way and you can see that right there you know look at the amount of what I have in there that could have been in my dressing and destroying my whole Sarah. So what I'm going to do is two thirds of that on the last polls like this and what you want to do is to cut. Any type of large contrie bread like this. I do a

large slice of this. Like this one here about 10 inches you know eight nine inch across. So what you do here you turn the bread. As you go around you do something with a cake you know and then you're back at the place where you started and then you can do the center. And this what I do a little bit of oil on top of that you put that in the 400 degree oven and have it nice and roasted to put on the base for the salad. This is the one that I have here. With all night and roasted. So. Not only the party we put in these big carrots to about a cup. Of coffee. And a half of braided hair off of my friend Gloria as you know man does that salad all the time. And actually most of the reason. I thought was for. Everything the feelers.

But I should have a 20 year. Carrot in there. Then I'm going to put I can't even show you feel a. With the oil in there. I. Could do it in two or three pieces. You can break it in very. That's it. The rest of the oil. And the paucity. Yeah I have about four corporate pleas for cover maybe even a bit more of possibly. For the sold on top of it and you know what you want to do that's allowed a little bit ahead that Buffy's quite tough I mean this is as you see so called Italian parsley off bossy I said of the curly Bossley and this is kind of tough and it takes a little bit of while to soften you know. Well that's what we have so that's a very assertive. We have actually feeling there are a lot of brown paper sold this and garlic we're going to put on it. Now we get the garlic. This is the vig. The big big

elephant garlic. And sometime I use it in the with the logic of these kind of mild you know kind of mild and I like the flavor. That you want to remove the shell you know like a regular clove of garlic. You see that big damage or trim it. Though they're really very large I mean sometimes you use them but I rarely. Go to the bigger that one. With a vegetable peeler again his great work fine but I still have back up another they say though they are quite mild. You go for a goal so you know he boils some time to put it on top of. Like a fish. Like that's you or even you know you know you fry it. It's good. My only oil. And you could you could.

You could with some vinegar in it but with the anchovies and all that the garlic is strong enough so I leave it at that. I mean this. I give that to three days you know I said stuff and with everything on the toast. OK. And then I serve that on the toast. I have that last year. The what you want to do. Like you really actually could that in for for people. I got that in for back on my plate so that. Right there. So that it's easier to get it before than after. So we put the salad right on top of it. You know you know. What. So you can take your part of the toast you know. Here.

In. And even a bit more color on top. We put our eggs. Have the heart to take here we can't cut it. We. The knife only the neck slicer. I want to do it cautiously here. And you know if you want to meet any of this it's fine I mean this is the type of salad where you can improvise to the Basie the Barfly the garlic and even add it here some pumpkin seed would give me a nice crunch you know. So here I have a beautiful salad which you can use even other branch man cause you know that would be very nice. The launch meant cools. So. We have a very. Earthy type of meal today you know with a purity of white beans and then that's allowed at

all can they do a knee or a less than yeah. And of course the disserved here let's see how those things are doing they're still pretty hot. You know something you may want to run your knife a little beads around. To be sure that it's going to in the mall. And then you can turn it on your cool don't shake it a little bit. That's it you know whose karma dies. A little bit of what's left inside. Put it right there especially making your offer of garlic so. Here it is. And maybe this is on top of it. On the side. That's a very earthy type of distilled too. Thank you for spending time with me.

Visit our website org slash 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. And just minutes. Production funding for the series has been made possible by signs and. Features hundreds of recipes nutrition information recommendations and much more. These recipes in speech just tend. To be.

New. In our next generation of time. In our next generation and by. Good Grips kitchen to make everyday living easier and by the campaign for the Future program and comprised of individuals foundations and corporations committed to the production and acquisition of quality programs. Production.