Jacques Pepin: More Fast Food My Way; 213; Earth to Table

Everyone knows better than that the real meat of that killer that they put out by the chef and it's good for the Sopranos finger who's name was made about what to do to fix Greenlee extremely themes and if you could do is to think that what he did was to build the piece of bread before the new premier on the full side gather as he was a creamy and you slide your knife now in between and you would have two extremely thin pills which help effect and not really what because the Med but pills and on one side he said you'd be just right to quit your job for free. Abject about this is Fast Food My Way. A bigger thing. Reduction funding for this series has been brought to you by quis an art

with the next generation of food processors from red know to pizza to stir fries. We do the work to save you time. The next generation. And by Scharffen Berger makers of fine artisan dark chocolates recipes available at Scharffen Berger dot com and buy spectrum are Gannicus the purveyor of fine coal in airy oils and condiments spectrum the taste of goodness and by OXO Good Grips makers of kitchen tools that make everyday living easier. You know when the days get shorter I think of the writers and you know if you do sue I'm going to do with then you can have it for a minute. Make sure that you wash your literally under the water here and there ready to start the soup. There is nothing like a country you know earthy type of vegetable soup

I do some of the soup at the house. We do a famous soup that my wife called for each soup was we you they were thing left over in the fridge. But in that menu I'm going to do a can of soup. We've been done chicken soup BREAM that had the breast of chicken with that happen and so that happened that is we've only been anchovy in it and then vegetable couscous and finally we're going to do but we crumble to keep it to a nice kind of wintery menu and we start with really how do you see that league is fairly large. I have at least two and a half three cup of bleak there a couple of tablespoons of olive oil. We can stop sweating the cold enough. You know we have to leak. I have carrot. Now when you peel that carrot you should cut that hand and that hand first and then with a very similar Peeler you have to do one straight. Here you see the other cut platform

so you can grab it now if you if you have to be cow food so that you'll feign you'll never get higher than the carrot with a bit of a video but this is the proper take me. So this is you need a diet. Well and it's really true you know when I open a refrigerator if I have a new kidney left you know I have often and you know I made some mushroom and all that coming off and getting a bit well did that go into the pill. And the longer to cook very often if you put But they do and things like that but in that cave we are not going to put But they would that the whole idea of putting your stock at the end you know I mean the can. Theory of going well fed every cent. It's pretty a fairly even taste and you may decide to put less almost to put any. In any case you can also put they

do here believe a battery you know. About a cup of that area about a cup of carrot about two cup of leek then you can go on to a beauty here. For Food for food for water feeling like for food for cup of water in there. We should come to a boil. You know a little dish table especially because I thread them a little bit be cooked in about. 10 minutes of boring pretty fast. For now we are going to do after the soup. And I'm going to lavish table to schools we all can agree front. They should also have some broccoli here. And you know about a cup of broccoli and very often you keep the flour of the broccoli or the flour so-called to do one thing. But I always

used that part of the broccoli as well that part of the broccoli for me. Maybe the best part of the broccoli providing you remove that very thick. Fibrous skin you're on the outside but if you do this and this is quite tender actually a little bit like the author should but only you know. Very often I take that and I do eat Chinese style. I just couldn't do it and I cure them with a little bit of fold and use them. Or. Use them like they think you see this is now is very nice and tender. When you finish your. You know peeling it. OK. I need a good cup of this. That's about it. For this. And I need. Maybe a cup of chicken stock. If you wanted to update the 30 visit area and then you

can do it with water. It's fun. I put a cup of chickpeas in there. Those cheap either cooked. You know chick peas. I'm going to put a little bit of. A like a cup of mushroom here. Again you know coffee shop I don't have to worry too much. But you know you could. You could have all the type of vegetable that you have in you or. You know your refrigerator and I have some. Some spinach. All of that is going to cook before we have to do it. And this I think I put a good dash of thought on top of this. And we can cook that for about Gus to come to a boil. And like three three four five minute next we're going to do a chicken. That's been add.

And what we called the chicken supreme and the chicken Supremes basically the breast of chicken that you buy all skinless boneless from the market you know. So I have those that you want to open in half. So you can see that you have the feeling here that if you go at that. And I thought going into your chicken you want to go too deep. But. To form a nice poke at like this that you can put your garnish in it and we bring that back on top. So at least when he's done. At least when. The fine too. I stuffed chicken with wild mushroom a lot because they pick up wild mushroom where I am in the country and it's one of my favorite things to do. And the stuffing that I have so called. And the tap in ADD is done we are leaves. I have different type of the leaves here

and a bit differently. What I do I add about three quarter of a cup of what do I add a couple of pieces of dry a precut Sometimes I put Feig sometimes they give me a bit of sour taste in it a little bit of garlic in there. This is the type of the type of dish you do in the south of France that type in ad and it's done with different values and of course capers Kaypro sometime all not in top United should always be in type in that because actually the world that's been that come from there will happen though which means capers in language at about six to eight. A dog can hear. That's about it I actually feel a call that might that be an ad that you can use all the type of thing. So you would want to

process this a little bit. Ok into a nice theory and it's not not too fine. You know you can do it fine I know but I kind of. Like it when that cough. I just went. Now we stuff the chicken here that pretty tasty you know that I've been at. I bring that on the field on the. Next one. You could actually flatten you or your chicken breast you know and roll it. It would be fine as well. I'm going to put a veto over evil and stop this. You know we go there you go enough to cook us a little bit. At the three three minutes on each side remember that stuffing

there is not a stuffing which to cook sometime you know you put a roll me tell you you know I still think that you have to be sure that the temperature get the right way in the center of it. You know a case like this is a precook type of stuffing you know. A. Good friend. And we already have about three to three minutes on each side. But I would want to do it really could be a beautiful and favor on that one and. Probably we could the right way and make sure that you know a good one though I can

cover it and look at make this good. Though that I could get into here. Nice color. I actually think it good. I can't with make with with envy. You know the earth uncouth do that then on back as we could about about one and a half one and a half a cup. Do I make this in there. Make sure that everything is wet. I think that I should have a little more water here and the reason the that I think I have maybe too much of operation. Knowing the cooking time you should have about the same amount of water than good.

The lady cook lady coverage like that and they did keep like that I'm going to shut up the heat and then deep in its own steam you know and it will cool death with. Let me check on the chicken. Probably this. Is it bad looking what I'm doing because I keep a hand by holding the thing with the thumb with or you can use both hands. OK I know I'm going to read you the hit. Going a bit fast here. I'm going to read you the heat. And let it cool another 45 minute. During that time maybe I'll finish the soup at the wash my hands after handling the kick.

OK. And let's see where we are with the soup. Well I can smell the vegetable. Anyway who cooks for five minutes. They practically cook that up. So the bean will go in it with everything in it the Duke and so forth. Will it off the court can they really need the good of white bean to get any type of been pretty give you some cream if you know to. So this goes back to a boil. And this of course I want to throw away the good bread concreting bread here there is nothing like bread you know to fill with soap. Nice piece of bread. He put off me very often. What if the greater was this you can think of. I think if you have the greater the bread and the greater the butter. Bread and butter is very hard to beat and put me through. And of

course when I'm cooking I would like to enjoy a glass of wine and I have a minute or two of that type of grape you know which grows in the north part of the 30 hours what does he know. And at a very very good wind very well-balanced fruity with strong aroma of fruit and this is really good. OK. My soup I think is boiling now so i can we can feed a bubble around and a strong boil. We're going to be enough. Good. We can finish that actually with a little bit of butter. If you want to be Hugh don't want it rich you could I believe you know already or that I can put on top of well you know. Like this would be good. Bread in the bar and and. And I bought a full

plate this bread piece of cheese you know. Right. Even more oil. Maybe a beautiful shot I have. Oh it's always nice to have them and you know. In a soup of grated cheese you know on top of it they good you know a moment had our own and this is that they were thievish to go through. It bred a gene. I have a chicken breast. I bought off because of that but I opened them than they are only that fecal each side and they do cook relatively fast and you really don't want to have approved them to look for the way to get dry. Plenty of the chicken is good.

I can't fit right on the table here right on the. That anything. With all out of breath and taken ill. Good on you and I have a beautiful crew 30 this and you see in the bottom of this you can see that and this is what I want really hope with the money in there. Are they in their current lunchroom. All for here. I think I have enough where I have one left the Motherwell unit OK. I can't even do that if I wanted a little bit of water.

I want to. Run my life and I'm not sure I put the lead back I think on it. And then after I did it with a bit of white wine and finished it with it they were going to borrow to finish the south. It should be. Ready. Should be. Really. Soft. Yeah I have quite a lot of quick have a cup and a half but by the time you double it you just have a lot of liquid. If anything actually there would be less. Very often one cup. You tend to be a bit gooey so I would say like three quarter of a cup of liquid for a cup of coffee. You can have more than enough. And there have been very generous awful people I have enough for a year. OK the brocoli. Cook.

Here we are. Always. A. Movie with a little bit of OT going on top too. Alright like. Finis really beautiful evil. OK. Some softly. Couple of pieces of parsley that I have here. And then let's see my chicken you can see now that he's suffering. I delayed it a little bit of wine. And a quarter of a cup maybe at the most. And you can see here that. The juice of a quick study session that I had in the bottom here the 35 tooth what we call glaze and the professor deep blazing used to mail those glazed 35 do thow glaze and as you can see here it would be to tell you melt that that's how you create the salt and that the reason why you want a very good piece of equipment take a very thin piece of equipment. I thought of it being crystallized

juice he'd burn and you have a black spot and of course there have been delays when you do you put liquid to release it and it is bitter so that the equipment can we finish that up with a good tablespoon of butter. You know to thicken the felicity. Bring it to a bullet William you see it there if that. Or with the cold. Maybe we finish with a bit of the. They have nice flat barfly here. And I see what the chicken is like. Always juice which will come out of your chicken. Be sure. To add that to the saw if you see the nice and dark meaning that the chicken got. I have my plate here.

You can't put one breast of chicken like this again even up into one. To show you the she's really a breast of chicken you know what I hear. Grace one. This one. OK he's ready on top. OK. Possibly just rough like that it find it beautiful or beautiful and fresh. Relieved. And here we are. The chicken soup prime. We step in and mushroom sauce. But I don't crumble cookie that goes very well together you know when you cook

fruit. The amount of time that you cook it depend on tally on the ripeness of the fruit. No you're very he would tell you the fare for 20 minutes wider there he'd tell you that because the day we were rude to the receipt he made it. It took 20 minutes that's what happened to me some other time if you have that they are for example a very arrived. You bring it to a body basically cook. Next time you have like busk like this but time goes on for 30 minutes 40 minutes and they're still hot. But in any case here you bring that to a boil. I have Apple sweet apple juice in it and they pour syrup bring them to a boil and cook them all up to put a bit of. The rhino line here you can use a lemon of course in fact you could use a tangerine or something else. But the Rhine like this you know what we called as Julianne. You know we could get into script like this. You know yeah. But we put that in there. Even though he

vetoed the Jutes. But you can put here. And then you want to bring that to a boil. And cover them. So that when you cover them the steam goes in and you boil them gently basically until the very can go with a knife. If you were there when they are there you remove the Ulead and you boil them on top of the stove to reduce that until you come to what I have here. We are those that are there and I need meat of the juice which now are taken with the sugar at the bottom. And that's what we're going to say with the Ottoman crumble cookie. Which are very very easily done. Flour to the processor along with a tablespoon of sugar and a cup of toasted almonds. Process and you fold finally. I need butter and water and that's it for us this and it gathers together. Rolling to push

on the side of a sherry and present gently onto a line baking sheet big for 20 25 minute then cooled and rolled in powdered sugar. So with the pears garnish with cream and limes this. You know when you make a batch of cookie with your kid it does add to the pleasure of the kitchen so quick with your front cook with your kid and happy cooking. Visit our website at KQED dot org slash. More Fast Food My Way To learn more about the band. You can watch shows online view extra clips of shock in the kitchen prints selected recipes from the series and meet some of the people behind the scenes. Call 1 800 9 3 7 5 3 8 7. Or log on to Channel 9 store dot com to order the book with over 100 recipes and color photographs for $32 plus shipping or to order the complete series of

all 26 shows on DVD for thirty nine ninety nine plus shipping. Production funding for this series has been brought to you by. With the next generation of food processors to stir fries they work to save the next generation. And buy Scharffen Berger makers of fine artisan dark chocolates recipes available at Scharffen Berger dot com and buy spectrum organic the purveyor of fine oils and condiments spectrum the taste of goodness and by OXO Good Grips makers of kitchen tools that make everyday living easier. Television production.