Jacques Pepin Celebrates! ; 110; Ski Chalet Supper

Why I object after the Big Bang. Remember that woman the food having to get you to where you think when you would know that when you read always Mom you restrict between or you loved it so tonight you're going to have a little French superfood that freezing of crispy chicken crackling and potato yesterday in the southwest. White sport and great food expression sounds great for supper.

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Analog titanium. It's really cold very cold. That's why we've just finished skiing and I'll tell you something when I was about four you taught me how to ski today.

Among other things you're going to teach me how to make just too much. Yes just yesterday the stew from the sounds of science west of France. Usually you have sausage in it you have a rules sometimes two rules. Sometime today we're going to do pork with some time you also are. And you usually have a pool. Here is what we do now we pick up the little bag of stuff that you have in there that are just plain white beans and usually they don't really take that long to cook all mention that Lee what he's done this is so good there before I don't really so good because those are usually from the last prophet who sold them to Rome in fact they stopped they are mounting and you see a bubble on top of your water if you hand them a couple of hours to do them overnight in any first aerated. What I should do now which I have done here is to run them under water and then put them in the pot with water. Now they are ready to be cooked. Right now the seasoning for that what we are going to do is to do all of that stuff in the order of

the seasoning road in this. They don't have to cut I mean all of that. And a piece of here I dream some of it already I believe. And I have closed all of that because it makes it a bit easier to pick up out of the thing we can put this one in there. OK. When you touch the four corner like this. You know. Just to save during you know saving is very easy. String OK and then we are with this writing here. Yeah. Sold what I have in there. You want to e-mail that into your bins. Bring that to a journal boil lower the heat cover it and you want to boil that gently. From an hour to two hours you cannot know exactly depending on how the beans are you know but usually an hour and a half two hours would be more than enough. OK so the rest of the castle right now we get

into the rules. And so what we're going to do here is something that you like to do is to take garlic Oh I do like to do make a whole new regular hole in there and insert that in there. You can do it on the top and in the bottom. OK when you cut your cloth of garlic like this you know you do wedge so that it goes in. OK let's put some on the other side. OK. Sold. Paper. OK. Now a little bit sore inside the duck here in the cavity. On the outside. Bit of paper also a back and forth. That can go into the oven this way. Now this is going into the oven around 400 degree going to cook for like an hour after an hour. You pour out the fat. Then you put it back another 30 35 minutes. 40 minutes. OK now I remove my package and that's why you don't have to bring in a package like this

which makes it easier. Now. I want to open this. The four corner set and you see us another this is cooled a little bit we're going to chop it coarsely and put it back I'm not releasing anything. But before that we want to do a sausage. You really need to do a homemade sausage. OK so I have a pound of ground pork. So into this. Teaspoon of salt. At this one teaspoon of paper are like a little piece of garlic. We are going to show the garlic If you want if you make something this is planting seed. And I'm putting a dash said I was during salt curing so I did actually study all night dried and that will give me the beautiful pink color that you have inside. If any of those thing. OK. And another thing in terms of seasoning that I want to put. In there one last group of

garlic a. Couple of tablespoons read one like this. What happened here if you want to take advantage of the curing. If you want the taste to develop as well the color to develop daters to cure for a couple of days so you can leave it like that in the war or you can follow me directly into a sausage. I'm giving you the option here of doing a sausage without having to buy or to use any type of casing. You know which is a bit more complicated to use the casing but we do you put the little hole that you really are a riot here. Yeah. Hold it there. Tight like this and that looks like a sausage on the need and then you have a sausage. So we have one which is cured and now we're going to unroll it.

There you just left it in the refrigerator for. A day two days 24 hours. Like how long. Three months three months. Perfect. Yeah OK. So not up. To this. I can put that directly into my bins up to post it into it you know. So I'm going to unmercifully is it with that. Group. Clearly we. Were loyal he'd keep going. We want to cover it again. Because now it does to cook. Approximately 25 30 minute. OK. Well you know all of this us to be cut. Into costly little pieces you know. OK now you will remove those. I'm going to give you all of this in there and I'm going to print it back here. So you see we don't use we don't lose anything here I mean really cost doesn't be a matter of. Holding it.

Shaking. This is really I have a pond and a half of beans here and I pointed to her full of beans like that you called eight ten people. You don't quit your gasoline fall to you. You cook your castle you know. OK. And what happened here. We have. Not only. The duck. And the rules of pork here and after an hour I pour out the fat. Even though I pour out the fat. I still get a lot of fat out of it. Two hours. Well it's about an hour and three quarters something like that now. Now at the end of it which is the juice here. I want to deal. So clearly and I put a little bit of water there in the future just to build this a little more for the corner. But it's just and then now without a doubt. We are going to put that back into our castle.

OK. There is a lot of garlic a slice of girlie coming out. I probably have too much for a good 10 12 people but you know what. OK. If you have some left you can do a good sandwich tomorrow. Oh yeah right. Now this is the type of thing where you was born and. I'm going to cut that dirt. That is where. You want to get it. You already got it. OK you cut around. OK go ahead. It will take us more than once. That's ok you could right through the bone here to the bone that's it here. Exactly. Beautiful. OK. Now this we want to get another word you want to get that into peace. You know the drum and the other thing you want to say you know a piece like that obvious and it's more than enough. OK. He's the type of thing where you have the castle where you eat at all and you want to

eat and. Can even you know turn it into a small piece like that he said I think. Knowing you would want to keep that in a warmer than now until you're ready to use it. You know what I want to show you. Is to mix a little bit of bread to put on top of the castle right there. Fresh bread you know a slice of bread with a slice of bread directly in the food processor you have that there and you want to mix a little bit. Of the fat. Here that's good for salad dressing to use good dressing to it you want to do. You want to moisten the bread. I mean you know that's going to be good. So all you're only to be gooey like you're just taking taking the fat and moistening the bread crumbs that. Came with that but if you do that you get a nice crust on top of it. Otherwise if it's not the bread to do little dots you know I think that's I'm sure. Now.

As to what it looks like. To boiling gently you know. You remove that sausage. OK let's get that sausage that you see. Yeah you know. So you wouldn't of the court or like that other way. And that's that's the cure. Yeah. Now you can just as much meat as you want in the bottom of this. We put a piece of dark. Piece of pork like this like this one that one. Now I want a girl like. Me like that when you're young and then. Have a little to. Be good. It should be a bit more liquid like that I mean you know this is. A big portion. OK.

So you just put it right under the broiler right under the broiler. So now what we want to do you really fry a little bit. Of bread crumb to a fresh bread crumb to put on top of it. The way it's done. When you do with the conventional way. So you would just take fresh bread with that if you know that stuff in it. OK. That's it. Go ahead. Put some in there. More. Yes yes. At that point you could also put a little bit of sometimes it's done like fresh time in it if you want a favorite or even some possibly or whatever this now is going to start branding so you want to continue cooking it. You know for three four five minutes and did it nicely lose like sand you know a Nike brand all over the place. OK. He's getting. To lose like that you mean by Sandy.

Well not quite easy to be moist. They take some of that as it's a bit more of a dent are you going to get harder and wrong. Or you can hear it starting you can hear you can see. That that's what you want corn. It's bubbling OK and it's nice and brown. And then let's do one plate like this. Yes. This is home cooking. This is real home cooking. Being the boss and he's big enough. Out. There on that piece. Yes please. OK I need piece of pork that should be enough here. Piece of a sausage. Should be and. There that's about it and then the bread crumbs on top of it. Wow. Seasoning.

OK. There's our you know we the big fat this is the real test with booking fee. And I want to show you to do a side which is very special to me so that I used to do when I was a kid when I was in book almost with the cousin. And that was done with the leader of the chicken the hawk of the chicken here gives or of the chicken here even the skin of the chicken. Everything was used in that thought on everything but the chicken. Yeah what happened to the chickens you got was too expensive so hard like that chicken heart are really good. We get them into sliver. Now you see this year the gizzards begins and there is a skin a blue skin here. The skin underneath so the idea here is to goo weave your knife along the side of the skin to your knife and to kind of roll it. You know just remove that piece of meat which is

nice. And clean without any skin there. Oh. Yeah. It's kind of like the way you should push a little bit. So this you know this is one you can use that in your stomach. Now that lever you see you have to side to the lever when here when there you see any of the green stuff. Iran you would want to remove it. It's bad right. No no no that's like the greenish. This is part of the gold bladder very very big hole. Oh OK. A piece of butter I put a dash of oil so that it doesn't. Matter. And then right away I'm going to put together which take the room here in the hall in a couple of minutes and then the levers will go in last. Yeah and you want to keep away from it because yeah a lot or a lot. OK give us give the kid get out of here right. You want to put it this way

and spread it out a little bit of saw and that's saying nothing on the no nothing because you warm this to think the way you could stick to it you know it kind of cool to get it get thinner and thinner like a wafer and very brittle and that very night where you're going to we're going to take this and bake it and kind of make crackling. Yeah. OK but 20 25 minutes into it. Good body trained to look definitely OK. And then we take away for you know I mean look when you do this a lot with duck actually. Yeah I was seeing a smaller dock thing with chicken room in New York when I was a quarter than we did that all the time. All right we're going to do kind of a conventional been a guy who potato seed in there. And you know that I love the skin for you. Thank you. So this is about fine. You know for don't don't couldn't do it I mean you're

right. It's crazy with vinegar. OK. This is going to go on top and I'm going to do that with a bit of stuck to my set. OK I have a duty to sort of have a here. This is what a phrase it looks like Yeah this is a curly owned dive what they called sleazy with me too early in France. OK you want to make that in your set of the little bit that should be about enough. And we want to do. It. OK whatever forwarding to the table you have the right to put it back in. This is really like a launch you know. OK it's now. A little bit of this on top. And now a couple of crackling like this. I put some in here. York. No ideal is the banner as you can see here. I have studied vision

so that goes and. That a little bit of bricks he did to my side. Yeah OK. And this series a sad sad was crackly and you know. When we met. Jock was a ski instructor and I was on ski patrol. And I spotted him in the lodge. And he had very tight ski pants on and he was really cute. He still is. And I took ski lessons. And paid for them. And it took two weeks. Two weekends and then he handed me his phone number. And waited for me to call him. And I wasn't about to call him I thought he could've asked for my number. So Monday came and went into Zach called him and sure enough the first thing he said

was. Oh I was waiting for your call. And that really really got me mad and I was hung up on him but I didn't. And then we had a date and then that was it. That was the beginning that was February and September. Save me a river marriage. But I chased him. This is really beautiful. What is it. Where they stood and you tell me what it is I'll always want to take. A break for now. It is a godly day and I'm going to show you how to make it. We stop by doing to Rhein. And to take this one out just. It's a. So we have about one timers who are in here. What I need. You. And burn. You want to take the juice. And of course our Rubia read that you keep what you want for that greasy Peter meat knife.

Need about four cup of juice you also want to take some of the pulp you know out of there to give a little bit of texture in your gun eating. We can remove. Some of that poll there and you want to throw that in. You want to do about four cups of it and I make sure with enough Paul feel now what I'd like to do a couple of tables one of. Of the go on there then. For those who read this sometime go to ruby red. So we had this bit of sugar. I like to be divine in there OK so the first thing you do that on the day you don't need an ice cream maker it's frozen kind of slushy snow and frozen in the freezer

directly so you can put it on the tray like this. And that's it. You put it to freeze. In your freezer. First. And it's hard and kind of slushy like this not quite frozen. You know let's take it two three four hours. Keep an eye on your freezer and you want to stir it. That one here actually you could practically zero it this way because I like it a bit harder. So you want to mix it here because sometimes it gets lost in the center. And then what you want to do. You can leave it in there or put it in a ball through the back into the freezer. That's really what we use you know in between in between a big dinner you know when you do like exactly this is a real pilot cleansers. A little bit of vodka here like this.

And that will mean to move the rest of our grapefruit quality. Do you want to go skiing again I want to go skiing. Great just to have tested at the end of the day. That's just what I love because I can freeze it to get the need to beans to be insuring them after you can do a lot. Yeah it's wonderful and for that you have a yellow which is made with tempered and Grana ash and it's also very cool because it's aged an American oak. I've found out that Spain is the largest importer of American oak. No kidding I mean that's good. Yes job rising and I'm going to have a viewing it was in West with my beautiful beautiful salad with the potatoes and liver and the gizzard in the heart and this is going to be beautiful and floral and just really really wonderful. And that that was in a year in the dressing. I like a lot of men to grab it with your wine. No not with a kind of

floral and love telling this. And this is American and it's from Santa Maria Valley. And with that we're going to have a new day. Yes. Grapefruit and he's really refreshing when he sees that this is not some of the wind with the vote that all my kitchen cooking together have been good. You can make all the recipes from this series in your own home by calling 1 800 4 4 1 3000 to order shock but then celebrates its $40 plus shipping with 200 recipes and hundreds of how to photographs. Josh shares his secrets for creating memorable meals for holidays and special occasions. This hardcover volume features foolproof instructions helpful tips and special chapters on technique. Call 1 800 4 4 1 3000. The pan celebrates the pan celebrates is made possible by Kaymer Hill winery

in the heart of California's Santa Barbara County where artisan craftsmanship finds expression in Chardonnay and P-Noy. And by Meyer corporation featuring the Adeline family of cook with dishwasher safe. It's. Analog titanium. And innovative products were healthy today and tomorrow bringing you the family of George Foreman's back reducing grilling machine. The secret to indoor grilling by Epicurious more than 12000 recipes on the web from Gore may and bone I pity your online store for specially foods cookware and gifts. Epicurious. Eat drink learn shop and buy OXO good gross makers of kitchen tools that make everyday living easy. Visit us on the web at w w w dot QED dot org.

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