Jacques Pepin: Fast Food My Way; 104

Fathi this field that the kids love to eat and love to make. He's graham cracker a nice scoop of RICO film took some dry food like you bring cooked and raisins. And then you can put some honey on top of it. All wrong. The key will know that. They have just quit band. 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. New. Citizens.

Just consider this just. Before. You. Died. And by the way is an army with the next generation of food processors. From the stir fries we do the work to save you time Wesen are the next generation. Today I'm going to do a lamb stew with beans and a very easy way of doing it. The first thing that I'm doing here I'm cleaning up a leak to put it in there and as you can see it's not a question of taking a leak. And often the old guys like a dollar a piece you know and carrying the whole thing there. No you cut them so to keep a little bit of the grain there and then you open it in half or into a three piece and you can see that this is where you would have all of the dirt right there in between the leaves and so forth. So you wash it now under

running water. So here I open it like this to be sure that you go between your leaves. Thirst. OK so the light green you know is the part that you want. And this frankly I don't throw it out. I throw that out. With this usually I freeze it. I wash it freeze it and when I do stock I use that in the start. Acting up my table. There is any dirt I'll probably going to use about. Or about a cup of coffee and a half. Of the league here. So that should be enough. That's you is going to be done in the pressure cooker which I have right here. And it's very easy to do it. I'm using lime. I mean surely you can see here Larry that born we see the

blade. Those are really nice and tender and they come directly like that from the supermarket. You can remove a little bit of the fat if you want. Remember that in the last number. In the mutton or in the stroll they are waiting the fat. Now I put that directly in the pressure cooker. Beans just wash those beans here. Half a pound of jeans. Why didn't the great northern beans pea beans navy beans all of those white beans any of those is going to work ethically fine. Or put the leak in there. OK three or four cups of water three cups of water is enough. To cup of tomato uses regular old diced canned tomato. I'm putting about at least one and a half of sold so you have to put all your stuff in it because by the

time you start cooking you can opt in it and start all over again. You have the poor or Italian seasoning or fresh time believe that you are out of your garden. Onion and garlic. And that basically it for the pressure cooker. To start. Now the student did the beans certainly are going to take from an hour to an hour and a half sometimes two hours to cook in the pressure cooker in 30 minutes. I love a perfect you. My sister in law in France I remember very well my brother lived in Paris. She used to work in Paris also and at night she would finish work you take the train at the gas and as you know in Paris and get home. And I'm going to put a little bit of worth will see a source in the worst year so that's a hard word to say for me.

In any case she would come out of the trend. She would pick up ill bred she would pick up everything a little roast of veal anything like that get hold before even she'd take your coat off. She put a pressure cooker with the rules to stop browning it closing it go to take your clothes off period before take a shower and that was it. She was ready within 30 minutes. Now what happened is that here the pressure cooker the pressure inside us to go up to there read those little line here those red line that you have you have one line to line three line you should go to the third line because of the pressure and it will take about 10 12 minutes to do that. At that point you start timing about 30 minute and it's fine. And the way it works is that. You use those particularly when you are at high elevation. You know when you work at sea level. Usually the pressure is such that two hundred and twelve the great fire in either 100 degrees centigrade the pressure crack the water and they start boiling as you go higher. Avery I think it's every

500 feet. You lose 1 1 degree I think it is something like that. So like in Aspen Colorado eight thousand two hundred feet is like 16 degree less to boiled water boarding a tooth Well the water bowl at like 195 at some point. You cook certain thing with the cigarillos and it is so strong that it doesn't it doesn't cook. And hours and hours and hours of boiled black beans for example in Aspen and never get them really cooked. So at that point you the pressure cooker there because it does the opposite pressure on top of the liquid. By the time you start warning in there it's over 300 degree of pressure to it break down the city lows and the texture in meat and cook very very fast that the principle of the pressure could carry no. So Lurie by the time you get to the red mark. And now I'm going to do lobster a lot with a special bonus. What I have here I love to which are cooked. I cover them with water like four cups of water bring them to a strong boil. With the water

just from the top you know bring them to a boil simmer gently five minute. Take it out of the heat and leave them 30 minute in that water to continue cooking. This is approximately two pound lobster and you can break the tail. I already cleaned one here. Brain the two. Grow. Take the center out. And here I have the juice. That I have from the other up still flows the juice that it cooked in. So all of that stuff I'm going to put in this is the time I lay here that I have this we're going to go inside the body of the love that a lot of taste. And this I'm going to cut into pieces like I have it here. To make a special soup to make it be sick of lobster with that. The tail you crack the cell this way and then start breaking out. To remove this. Then you continue breaking it.

Sagan joined the Navy and then after it should slide out. Of the area so I have a nice this is still very hot. When they are very fresh inside and now we're going to break this. So you break them at the joint here. Break them of the joint here you see you have to glue the crusher and the pincher. You want to take this and break it gently here and put out. See that. Piece of coffee last put out inside this is part of this. What I hear you use the bottom of a pan or something to crack it. Put your towel on top of it so you don't mess up the table too much. And then you should come out. With this. You have the whole. Crew of the lobster Without that little piece. Inside which is that piece which is right in the center here that you have to remove. And now I have those. That I

crush. That piece here that not that particular articulation here this is the best part. Of the lobster. According to the great love story aficionado. And Juliet Only also that it was the best part of their lives. So should you have told me I believe her. Here it is. And there is a little piece still in there. That you can break. Or cut with a knife. Surely this. You open it with a knife. Always watch out because you can always kind of puncture your finger a little bit. But this is the joy of eating lobster in the summer you know cutting your finger with it. OK. And that's it we have all of our meat out of the lobster except the meat. But you were in the tiny leg there

on the birdie. If I go. Eating love there with my wife she's going to take everything very in those leg and we're going to stay at the table for three hours. I mean she's going to roll this you know if you roll this you can see the meat. We eventually you know start coming out here. I'm not that patient you know so I'll do a soup with it and we're going to do. I love the beast which is really really good. Player of lobster. The part of the body that's really where you have a lot of taste are going to be in there. And I want to Brum that at high temperature. Cook it for about. A 10 minute. To really get Kristie they show up of the shell on top and they give a lot of taste. And when it's nice and brown then they will continue putting all of my vegetable in it. Too for the time and he'd like this I had to look

about two pounds of £4 of of lobster I should have a good pound of meat opponent pound and a quarter when I look there is really good it gives you one to four that eat a pound of to give you four ounces of meat and you know. This is that important because then type of fish like for example the thought of the English saw you know the double sole £1 give you about three ounces of meat to tidy clean. I thought a minute right now but it's about 50 per cent give you a five pound of meat when you go to Cali or a scarab then you get much more even. So here that's what I do here is just to cut those into pieces and they are not of great meaty blended here but when you open it like that you can see this when you get the black the brag that this is that you have to see that is striking the black like that and of course you should remove that. This is strong. OK nothing. Plenty on a plate for him goodbye my love. They're

here and now do for it. We're going to do a can of cream. So keep cleaning as you come along and maybe I'll take my love. They're out here. Yeah it brought me nicely. That's what I want I want to keep running it so I can be uncovered. And you read the thing with a very simple but very delicious. So I'm trying to duplicate the kind of flash we have in France you know the cream that we get out of the milk in front and we keep very high usually and verified that really good. Do I use regular heavy cream here which is about 35 percent but of fat. We've beat that little bit of good lunch you know maybe 15th. That's almost double it you know in

proportion and now it's nice and creamy. I'm going to you that bit of cream to it which is about 15 but a bird will thicken it and the taste. So now the taste of the two cream together probably because of the talent in this you see tweens and he'd be in my opinion quite close to the cream that we have in France. So with that I'm going to put pepper through a lemon. It was drained through. That head. My love there. OK and that lobster he's now ready to eat. I can't wait. You have to taste it.

I was a good thing I did it because they need in there. They told additional caper I'm going to put a little bit of Paragon and I'm going to India and my luck there is jumping all over the place here. To get you to quit buddies in the bottom of the pan. And the very When the ship brawling like that they do a 50/50 male and that's what I want. They did a few more. They go on a gun. In spring I have a lot of money in my garden. You know if you have the right place for it that paragon love the place where you put it you'd come back a very a bigger and be your my pride. Probably I don't know 20 years old now. Even in Connecticut. Now I think I can hear my pressure

cooker here. You can hear it thieving if there is extra pressure it will either lead one to the third thing fine and that's when I can buy meat for 20 30 minutes and he was right there. OK. Paragon. Either way the pressure cooker heat you know it is heated when the pressure is too much to do that we're relieving it that way that are quite safe to use. Assume that they lower the heat a lot. It really heated and the noise goes. And then you time it. OK. Now his time I love I love this old. So we've both unleaded and I add them. Beautiful Boston later here. Don't leave that I clean up. I want to put

them in there. I love her here. I mean you want to give a good portion of it. To expensive stuff I want to go too far and that's going to be great. We have dry white wine. I want to continue with this. You can feel now that we know more sure and it's really running to what I want to do is to put the dish cable in it. I have time Bailey. Hillary you know golly on you know a little bit of cayenne you know she hopped a burthen of too much of it. You have tomato paste

and this TALK OF THE LOVE YOU get there that if you read it if you want. It fine. I think that I'm going to put my stock right away. A little bit of white wine. I have to taste it just in case something happened. You know even though you don't want to ruin my dish I think that I'm going to. Leave the table a good maybe a little more. And what I should have here we've made total paste which I forgot that is a flower on top to give me a little bit of thickening agent in the beast get the. And you know I bought a table one and a half or so. OK. And that all the

stock from the lobster in there. So remember that basically this is old. Stuff that you retrieve that very often people throw out. For 15 20 minutes. Strain it. Finish it with a little bit of cream and cognac and that's one of the most elegant soup all beasts love to be so that we do in French cooking. Come to a boil about 15 minutes of cooking. We smile and be throughly liquid in the center I'm going to do a little bit of cous cous and a cup of water here at ASH have sold a dash of paper. And putting in a bit of only one on top. And a cup and a quarter of that stand couscous goes with it. All you do is stir it. And that's it remember the water should be boiling hot. Then cover it tight.

And let it by itself. Within five minutes or so the thing we have. To be perfect because this way now the Lamb has been cooking in to depressurize it. Read the instructions on your manual because they're different some time you have a button here to these when you push the pressure is going in that direction very often I put. I put something on top like this so that I don't put the steam all over the place where I cannot build myself. And that's some time you know you do it until you hear no more noise. First take a minute minute and a half two minutes for this one. So now. RAM is beautiful. Ready. Who'd have thought of that with who can see that this in a few minute. These get finished you want to soak or they go one day. We say in France they go in a way that is due to go with a fork like that to separate the grain.

It's beautiful there with a lot of liquid like that it would have thought that you can serve it on the side also. I have more than enough I can see that a cup cup and a quarter of good will give me a lot of course because I put it around to make a crown. OK. Now I'm nice to you. I mean the leg. Boy. That's good. Get a little more of the juice and the beans on top.

On that cold winter. After skiing you know. I know what clothes and I want to eat. This is it. You bring that here. All right. And then I want to do a fast salad with this you know it's very simple I think. Eggplant like that and canned them in thin slice you know about a quarter of an inch and you put them on a cookie sheet with a little bit of oil on the cookie sheet. Rub it price direct I do need to turn it upside down. Sold it of course. And then on a bed of watercress we're going to arrange this. I always do that said I because Gloria I love that brand salad she loves eggplant but particularly done this way. And it's really a refreshing. Summer. You can cut your eggplant slightly be just like the smaller you know that would be great.

OK and then the great thing. I put some garlic kind of oriental dressing here and you have sugar. At the paper. I see. So it goes a little bit of the docks a semi soil. That give you a very specific dazed and the straw you don't put too much. That's of Tabasco. And. A dash of Black Hawk ended up oil in Norwich is not too strong and you want to make this. Preferably with a. Spoon. When you boil it all in a place I have a bet of water crisis and this and you can have all that type of later if you don't want to cry 5. And then we go back to Albi skeer.

This BS guy's been strained three using three due to about fall. Due to very rigid beautiful soup finish that up with every creamed he's the classic way to connect last week restaurant you'd pay a little fortune for a visit like this. All right a dash of cognac at the end not much but a few drop. And they were ready to sell. I'll be here. You don't have to none show it. But he's quite. Rich. He and he dashed shy of on top of it. And said. You know finish for beauty food menu. This is a beautiful menu especially with I need one of those rich. You know mail is going to be great with it. Whether you cook fast still whether you spend the whole weekend cooking. With a lot of cooking.

The food that's much better. How big. 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 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 mule signs out. Features hundreds of recipes nutrition information meal recommendations and

much more. These recipes and other. Speech tissues tend. To be. New. In our next generation of the work to save time in our next generation and buy. Good Grips kitchen tools that make everyday living easier. And by the campaign for the Future program fund comprised of individuals foundations and corporations committed to the production and acquisition of quality programs. Television production.