Jacques Pepin: More Fast Food My Way; 201; Viva Espana

I love those last bit of beans and I use them very often. I drain them out. I discount a lot of beans and you add some garlic do it to get some onion through it and then a bit of earth awfully shy of whatever you get will fold the paper of cool lemon juice and the little bit of mustard French mustard these Where do you go and that said you have a great dish here and I often ice so many months to not going to fish. More often than not I just feel a bit like that. That through a school scanner cannot be anything great to eat these way healthy delicious but it didn't get that big. Make your pantry work for you. I'm exactly front and if you Fast Food My Way. I've been working.

Production funding for this series has been brought to you by quis an art with the next generation of food processors from bread 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 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. I have been each flavor. Today we have for the Gallatin a decade the mayor today and I thought it already I have that beautiful thereto here this is a funny story that you know very Already there is a lot of paprika in there and that's where you get ready like that very little fool and I browned it for about four five minutes and I add some chicken leg with it without the skin. And we're going to continue. We don't

hold any of the pilot cookie the classic Fanny you know eat the whole the whole million tells you and I love to do that. Summer and Winter are anyone in it. The proportion are relatively unimportant but at least that would be require a cup of onion in there and then a lot of other things are going in mushroom a cup of much. Well you can have a room. What are domestic mushroom and again call like this you know very very important for that. Now we have healthy with good that will be cooked at the end but for the time being with all of the table to pull Pearl browning the stage and the chicken then we continue with the vision. Now I have 3 cloves of garlic here. I'm glad the garlic just crushed it.

You know and very costly costly. That will go in there. I always get at my market Old some red Socola need but if I can I very often use it in a way again like this. And of course they have the right heat that bilat right. You know which is the whole grain and that should go next because you want to mix it in in the fat in the bottom of this. You want to separate it like that. And of course the advantage of that type of thing is that you can't tell. You know you can stuff your branding you're doing all of this and that 30 minutes before your guests are getting there you can add all of the rest of what I'm doing now so you can really do that ahead. OK so there I'm putting a little bit of. I have some tomato here and I have

to you know it's a mixture of our cap area doing a godly life. You need to read paper in a few hours. Only then did you take plastic money to make sure and I'm putting some of it. In there for the special accent. And of course we all want to forget saffron and the saffron here. All the piece of crackers and you take about forty thousand 45000 to make a pot of saffron is very expensive and pretty good the long way. So here are the saffron would come from a different part of the world the impact in Iraq too but I think that the best one is probably the one from Spain. All right and that's what I do when I go to Spain idea of pork I buy fat friend. OK so this is all mixed in there. And now I have to add my liquid. Liquid to a chicken stuck.

The chicken doesn't mean you thought I should see the beautiful color that copper kind of pan and I would want to cook it in there and just serve it on the table into that thing. We tasted it and it will hold. OK so that would come to a boil and the Right will come first for about 10 12 minutes before we would the shellfish in it. And finally from p that you can put asparagus as well and so forth. So here I'm covering it. OK. Next we stay in Spain there we're going to do a classic guest Batu and a guest but you eat the. Quintessential summer soup you know cold soup and when the god needs exploding with cucumber and tomato and pepper and so forth and that's what we're going to do here and I would start by peeling the cucumber. When you peel anything long like this

the first thing is to trim the end of it. And after you cream the end of it you can hold it this way. And now you have a platform here so you can do that with one streak. You know when Strich like that and you make it five on your hand you see the proper technique to peel something. Split. In half you can see the sea go download seedless you can actually even to see this cucumber Frank you remove the seed. OK. Now to remove the seat one of the mistake often people with a spoon like that and brag that you can use the edge of the pool and go around the edge until the other side on the other edge. That removes it without breaking the cucumber. OK. So. For this we need about maybe a good half a cup for four people there doing a good cup of

dice cucumber. We are going to be the garnish when you sell your cucumber so Kiri be fine Phil's garnish. Yeah. OK. And the rest of the cucumber I don't have to worry too much. I can cut it. Actually costly. So I can have golly here Ali can going to cut smaller too and I can start. Putting the in there. OK. Next. Nic thank radio in there you make. That better. Now the paper here it's good if you can peel it you know and they can peel it with this as you can see that it's just. But I'll grade this table. And I can go all around and feel the paper. Now of course you can

see that I cannot go into the plate where I have the pizza what you do after you cut. Where you have the prettier. The remove this so that now. Now I can expose this side and finish peeling it. It is much better set than the other garnish to peel your paper you know. It's less important than the one who goes into the soup. But for the garnish. This is better to do it this way for that will be May garnish the rest I don't have to worry too much. I can break it into two pieces. That go in there. This one here. Of the soup So this is the type of soup you do in summer. Very refreshing. I kind of thought that if you want. OK I have my thing on garnish now right here remember the OP. Doesn't make a big difference.

More much more did it get the skin we have no use for it. More cleaning. Now. So our lives out of the Union. I want to get other garnish. I want to. Could it. Be costly. Well I mean finally Rather. He says I have enough money and here now if I were to leave that on your own like this within ten minute the sulphuric acid you know anyone is going to sting you are the new style discoloring you know. So when you serve that other garnish for a guest but you have yeah or a steak that any of this you put that in the sea and you rancid under cold water that's it that's the washout that compound did. And all the new English they white and fluffy like today if I need it for two days so I drain them out a little bit. And they have nicely.

And here again they garnish that made through a garnish of it going in there. That's enough. A little more onion. All of this. We have building up. Building up. I guess but you're right you know tomato. Same thing with the tomato. You know I we use. Well you take the core of the tomato there. And basically. But about. One and a half of tomato. Cut it in half. The seed and the juice you know I can put in there. And then keep a little bit of that for garnish. I may have enough with this.

For the rest of it. Again could coffee. In there. OK. That's plenty. Now I will add this. Again they garnish. It. Yeah he says plenty. You want to sow about two three tablespoon of the Downeast Papias son. Be enough. So you don't lose anything. Okay this year the fall is gone. Good. Now I ready to make this soup sauce on it. On the thought that burger. And. I.

And. Other liquid. I like to add a little bit of. You can't do it with Jews without like to put Bloody Mary mix. She's really spicy. You know so that goes way to it. I want a cup of it also. Let's see. Nickname. Next. How do you boil. When a. Now you could serve it just as such and is perfectly fine. If you want to be a bit finer than you can strain it. Stranded because there is still the seat of the tomato and so

forth. And if I say Granted I do eat into a food meal like this. And remember that the food mill is kind of rough on this side and this is the side to go down this way not the other side. This is the fine blade there is usually three blade and the very end I mean I used them very often at home. OK three leg. But I think if you decide that you want it with a bit of seed in it it's OK. Could be a messy file even more accurately. Let the cream yield the sway. OK. Some people have played penny some jug. I use the food mill. Are you there with. That's what I do for I guess I thought. I did that about fine. So. Clean up the bottom.

Of it. Nice. Smooth creamy mixture. I want to taste it. I think it's just about right. There isn't a fold. In the favorites. You can remove the little bit of the film if you want on top. Just for look really. And that of course is more than enough for four people. OK. We want to see of this. In there. I could actually. No one. Will probably mess it up but. Maybe not. But here is

and then you put of course. All of the different garnish. That we have here. At the table. For people to help themself. Plus. Some Couteau you know. That I have here. And what I do for the acquittal. I could day old bread and I put that little bit of the palm of the porosity the mixture of different type of time margarine bases sometime and sometime lavender flowers as well you know and savory in there. I mix it in their beautiful you boil and that's the way of using your leftover bread and it's great with that soup. OK this soup is nice and cool I like it cool but not ice core and maybe a lead. Of deal deal often thing as they go on and this is it.

Now I think it's time to go back to the. And let's see what's going on here. Yeah I think we're good. I think my right he's practically cooked. I can taste that piece of it. But now now it's time to put. The shellfish and. So I have scallops those are lost scarab as you can see before five scallop but one Papias and you can serve your skeleton this way. Or here they're either little. I've seen you a kind of tendon which is on the side. You can remove it but. You find in it. And then the shrimp couple of shrimp obvious I'm. Going to hear the shrimp in the shell give me a bit more taste. You know. Push them a little bit into the rice. And finally the muscle here and my muscle as you can see for example that muscle is up but here. If I bang it like this and I see the

muscle is closing you can see it's closing here with the muscle he's alive. He's just ate up waiting for air so it's fine. You got my foot on top. You know. I can eat a little bit. OK I'm going to put a little bit of peas in it. You know the piece of baby tiny peas frozen the OP ethically find. You know a couple of minute when. The shellfish start cooking. Well this will take another couple of minute. Before the shrimp don't really read the muscle up and. Give me a bit of color on there. Nice. And cook another minute. And with this you know I have an Italian wine here. You know I feel I know but I

said I would have a red wine should probably have a wine from Spain this happened to be a male from California and it would be very very good as well. So I think that's what I'm going to taste. I always taste it in case something is wrong with the bottle. I think the fine. So I think I'll put a bit of pasta in there. Just you know across a. Shop like this. I mean we are ready the best way to put it right in the middle of the table. Everyone help themself. And. And that's it and it should be crusty in the bottom which I hold mine he's. Here. The Big Four is probably enough for six or eight. OK now the dessert. And the pilot is pretty. Powerful and consistent and we started with the guest but you can be feeding

also with all the garnish. So we have a very simple here and just ease. You find up all this time basically made this year either for this. Or And when will the other. OK. That would remove this. He arrived. You want your pineapple to be ripe. When you get it we actually need only half of that pineapple here that have it ok. And you could use a small knife. Now to get. All of the real eye out. The best day ever that I've had wedding but the Ricoh. And in Guadalupe as well you know somewhere on one long queue one really good. So they're. Going to take the central core. Out of it. Kind of into center although when I do

it at home my wife eat that first. That's what she like. OK. And then we can slice it. Thin Slice again you can do that. I had you know. To marry Nate all math irradiate a little bit. In there. What I like to put on this is a really. High ne. And I can hear. It. This is a nifty. On a puir you know. And if you mean it you know the Hyundai will eventually melt. You know with the rest of the anyway the end but I dock from the dock on these classic with a Hyundai I have another I hear. I.

Thought it would be a. Dark room. You can actually you know makes all of your own gradient in there. But if you're going to marry need it for a while you know it's fine to do it the way I'm doing it. So. Let's put. A little bit of the skin. Lime on top of it. This is a great thing to do. You know that made plain it's called. And I can see the lime there I can feel it in my hand I know there is not much juice in that lime but it's really hard. So if you want more juice you drop it in boiling water for a couple of say on or you crack it on the table like this to try to crack a little bit of the fiber or you put it in the microwave oven. OK. Yeah Dunphy some time they are ready for the tourney. You know a very good tourney and you

don't get much out of it. So you can start with this the winner. OK here. Again. OK. A very fresh very fragrant very simple this is what you would want to let it marinate for for an hour or so you know it would be nice. And then. Basically what you want to do is just take a ring. Out of this. Nice throwing up by an apple. All around. That would be more than enough. Juice. And in the center. To gild the lily. I was with her a little bit of mascarpone. That's great. You can serve that. Your own with a little lower.

Piece of the lemon skin on top. So for color. Right there. That finished the dish. I hope you enjoyed it I mean that menu was perfect for a party and you can prepare I had most of it I mean to get but you know it can be done ahead. This of course is even better when you've done a head and mouth of your pilot can also be done ahead. You know the finish and at the end you have more time to spend with your guests and be the life of the body. Is it our website at KQED dot org slash more Fast Food My Way To learn more about it than you can watch shows online view extra clips of shock in the kitchen prints elected recipes from the series and meet some of the people behind the scenes. Call 1 800 9 3 7 5 3 8 7 or logon 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 quis and with the next generation of food processors from red to pizza to stir fries. We do the work to save you time. The next generation. Burger 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.