Jacques Pepin: More Fast Food My Way; 218; Light and Luscious

A lot of good looking fresh old earth to fill up with that very deep tissue that great when they need to easy. We have a ship would be there you could strip of the guinea and these beautiful cut of my own I have both but all that's made him a little bit of cream sheeting in the Senate bill you write it here and there and then you roll it into a tight roll this way you can tell they describe it even better if you could even have more impression about the way they put it right on cracker. We believe in the third blue can be deceiving to hear the radio at one time in this great teepee abject and they hate Fast Food My Way. I think looking. Reduction in funding for this series has been brought to you by quis an art

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. 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 cologne airy oils and condiments spectrum the taste of goodness and by OXO Good Grips makers of kitchen tools that make everyday living easier. I have a very light and eclectic menu today for you. I mail which we are less you know more on all the flavor are shining through. We're going to start with the rigatoni with lettuce and make plant and show we feel a garlic than a steam basket of fish and shellfish. Very lean and beautifully fresh. We have two different type of so than pan fry on diving as Julianne.

And finally some roasted Feig and blueberry for this but the first things east to start with the brown and sometimes I feel the extra Sometimes I don't but in that case I think I will peel the eggplant. This is a male eggplant and the male plant. Which is a long line here rather than that that it's less. Feed them the few Millet plants so I tend to prefer that one. So we're going to peel it here if we are a large fish table peeler. I often also use those you know Japanese or Chinese take brand thena one long one. And sometimes I say I don't peel them. And I cut them in life again and put them in the oven in the same way. So if he's cut. You know about a good lunch thing you see these 20s pretty good with the seed here.

Well be a male. And he's way. Across. You know when you cook this directly into a skillet. We can absorb like a cup and a half of oil. So that's why you eat in the oven. It's a beat Leno with less oil so we're going to put that in there. About 45 Cup here and it will cook you know about the same amount of time than the past that I wanted in the oven. You know a good 400 degree oven for like a good 14 15 minutes you know I'm going to put some salt on it a. Bit of salt. And trickling. I agree to leave oil there. I would go at it with that will go into my oven for like 14 15 minute.

OK. Good. Now cleaning up or with cleaning up that my wife told me I was well-trained but I think I can start from the past and now we couldn't really take that amount of time before my plan to finish this. I regret Tony and I have three quarter of a plan here and the water is boiling. A check of the water. I thought the water is sold. Good now I don't need a lead anymore. And I can stop the rest of this. So now the rest of the sauce is going to be made of a lot of garlic and show the field paper Flake and let us know I can use any type of lettuce I cook a lot of lettuce specially when I have in my garden and the green of the letters hey could this happen to be a scatter all

be tougher to fly bitter taste to it. I like that type of lettuce very much well I like all the latest For here we are. Of oil. You can be generous with your OT boil. But he got a flavor of past that. The girlie thing that Katie's going to be sliced up on a cross. But in that case. Are we going to fly through it. They're going to Magali here. She's going to fry. The paper flicked the paper flaky to use you know but. I'll put that Munch. I'm going to use the oil of the anchovies as well there. I just want to draw on this a little bit. OK let us.

Know the latest. Very cool. You see very often I buy later in the market and often I think of more of the central part of it which is wider and more tender. But all the green one day I do a soup with it thing like this. I mean that I want to build the garlic. I'll put this in there. Until a few events I feel need their own like this. If you can do it with it being sure that you'll Golic it kind of on top doesn't underneath you know you are going to have to make friends to that later on. So let's see the order from deactivate I have about one and a half of one and a half can rather of anchovies here which is about three three three and a half ounces and Sherry is that OK. Could that include more beef. No the anchovy we have a pan anyway

to melt is going to melt. We've the oil and you don't really feel defeated eventually by the time you finish cooking so you can see that that type of filth will garnishee quite a fairly good I add. I'm sorry that a lot of garlic. I have the paper plate there so that's going to favor not only the fact that would be a plant as well. With a lead on top of this and there is enough moisture here but that is going to melt down. I'm going to roil the heat. For this. And that's fine. My path he's doing fine too. Good. And now I'm going to work on the third of the beat of a different type of the third. I like to work with big specially Dr.

Feig. Some people like my friends are code lovers. Feig the fresh one. I do too but I actually I think I like to drive fig even better than the fresh ones who they are we have a couple of people who have butter in there. And what I want to do is to actually cut those big you could use the black mission Feig as well. You know but. Who down nice. And what you put you put a walnut and you and then added directly into the fresh air. You know. That. So the sauce that I have that I'm making here is done. We own butter. And I'm going to put some honey in there. About a third of a cup of. I could actually Puritan it but I like to you that thing here. Should

be about a third of a cup. And white wine. Now I give you time in here which is not very spicy. They only get winds of about a half a cup. So with out of this. And we put it with the thinking it going to soften them. And that pretty fast I mean three four minute. The Juice will be reduced and we'll have a service. OK. The last one is for the chef cover it. Up. And we defeat Iraq to third. I met there. And afterward a very very sweet one that you have.

I. Think this is cooking and the three you thing now the fourth week of the holiday will get thicker. You know and I'm going to taste it. You can meet with butter and honey. And I beat a white wine. That's good of course if you want to call that off. I mean that I like to feel it at room temperature I would feel it ice cold with envy at room temperature. So let's see that. She's a nice this. Yes yes yes. And you can say what about. Four or five you know it's interesting because when you look at it grows you

think actually then the nut is in the shell. You know the shell of the nut itself when in fact of course it is the half the half feet you know. But you can get a little bit. Who is this. I say we'll see Ken. Cool enough. And what we are going to love with this. If I'm blueberry. We can buy a look at the Nina center. With a blueberry here and a couple of blueberry on the outside. OK. Very simple this. Delicious with a glass of milk there. Now let me check. He's ready. I'm going to shut it off. OK. I think the past. Now I'm going to dry it out.

Right in there I may use a little bit of the past that water. And I'm going to check on the eggplant. OK. It's fine. You know with a plan and a plan would have a tendency to stick you know so it's really nice on the over on those silicone type of liner you know nothing stick to it. With great. You really good in there. I'm going to need. A little bit of the pass that water so. I'm going to put it this way.

I already you've probably had at least half a cup of. The path. So here is the rest of it. I think we better at the use of that. Right. OK. I hear all of the good stuff here. It's good that up with some cheese in there and maybe an express she don't throw up. I have that in my jaan the regulars here and I grader can do directly on top of your Bast. I'll put some inside and then lead immoral. He's a nice one because he needed flake when all the other doesn't really matter that

I remember I haven't really put in the fold in there because of the anchovies. I'm going to test it. Out find there is enough thought out of the pepper I put the paper flakes. Well OK you know we'll be. Back. He's too great. And hot. I beat Bauchi don't. You see. Melt it touch it. She's beautiful. And maybe a little bit of extra heat as you know TiVo don't need to know.

That's OK. He read the regatta Honey WE LET US IN. We had anchovies and we have the eggplant. And people flake and a lot of garlic. OK and now and the other vegetable dish which I could actually use the past our own diversion on dive which I love to cook and I cook in many different ways but I'll just going to be really and thought they are and they are great to serve also with the best that even mixed in from the path that they offer and so what I do there I just slide them into theme flies. We've the route you know. So I want to cut them thin piece of butter. Thought they had them. I think I'll put a little bit of good going

on. And. Though don't dive you know call bells you know and I. Very often but when you're in Belgium. Though Doc. like she Corey you know I belge and call them. On the other hand what we call she Corey here. You know we get a salad like the salad that I used before in the past. And they'll jump. This is called Don't dive with her because. But this is actually the root the root of the Shi Corey which is bitter with Brad in the third hour in the dark in fire and covered. So there is no there is absolutely no fact it is coming from the sun and it comes out of the ground just beautifully white like this some liquid which will come out of your own dive thought. Here I'm putting some folded on top and a good dash of sugar you know which will help

not only in the comedy they should stand out with them and I have to put a dash of sugar to counteract you know the bitter taste of the old dive. Oh. So here they will. Get wilted after I covered them. Good. Going to rule the heat a little bit. And now a very simple very elegant type of shellfish dish. Here a beautiful card you can use crowd card any type of feeling. I have those large scallop. I have the shrine with the shirt on but the shelves should be higher so behave the way you remove it. Back and forth and in that particular cave we can leave the tail.

So I'm going to use. Those Chinese bamboo steamer. And using a little bit of that seaweed I use that when I do clam bake in Connecticut you see that specific seaweed which I always forget the name to I forget it again. But I mean you can recall the dishes call Tito the best when you do clam bake because if you look at it very closely here you have those bubble and those bubbles off south and they are full of water and the water is spread out when you do that and this release moisture you know when you do your clam bake off cook something that I'm doing here. So we lined up for a basket with this weekend from the sea there right there. And on top of this we are putting one piece of fish for each. A couple of scallop

to scatter so that would be of course be Aiman couth couple of frame. You know we. Would thug this into seaweed as well. That two three three former football player phone. Another piece and that's it. Now we don't want any sold or anything on it. I'm going to put that directly this way. And steam it. We have called the Lead on. You're in the pot of water and that would take you about seven eight minutes. So I'm going to do a couple of ground forces move that to the audio board and then the other one we butter both of them. We. LEMON A little bit of the rind even to put in it. Are you

that plain here. And you can see. That really give you a lot of. If so I put the lid between the border for the oil. Let me check on this. We can see that the dive being counted. Now you can see the bottom. But he would have to go for that great. Not really beat up on them. I live in Moore. So lemon juice in there and a melted butter. I would wonder when I have to stay with one of them and Jews. I have about two three. They both would have borrowed their had would have sold it has of course unfolded butter. I grew up cracked paper.

One two or three tied together. Keep it that bit warm and I'm going to do the Thegn thing. We then the OT boil and then whoosh on the video. And when you have a great day or thaw in the oil you will see that the emission that the already done feels that it would bind together. OK I should add a table or two in a good favor through the reach of the filth. In addition to being a little bit of shy of 90.

Great we are doing on guy. And he different. But great. OK. He's night. I think the basket are ready now. You read that I thought right. Here. Yeah that's set against the top and all that. Beautiful. So. You would want to serve that directly in there. Maybe with the thing on the side you can put probably a little beat. I probably would have the OT boil. So it's on top. You know a little bit like this. And and the field is said here. Million put anything there. So

that would be right there. With a third of the oil in the burger. And the further we have there. And this is it. You know a very simple straightforward. The quality of the fish is here I think I'm going to bring my own die with the pastor because I need it on the side of the world but you can really actually mix it. There is already another type of bone dire in it which we call you know. Yes Carol. So here is a flavor for a very simple meal. You do have to remember the simple pleasure of the thing that makes life so great. Visit our website at KQED dot org slash my way to learn more about. You can watch shows online view extra clips of chalk in the kitchen.

Print 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 quis and with the next generation of food processors to stir fries. We do the 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.