Jacques Pepin: More Fast Food My Way; 204; Simple Sweet Notes

The Beat the stupid asshole enough to hold the stuff that I can't get in my supermarket. You just grab it put it together. That's good dust of paper soaked in the. Me kids only. You know we. Don't need beat of my own they let me tell you I'm absolutely delighted to the front line usual thought out. I mean when you're favorable to a Kurdish fanatical British on junk without a whole new dish. I've checked FIFA and he's Fast Food My Way. I think that. Reduction 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 are Gannicus the purveyor of fine clean airy oils and condiments spectrum the taste of goodness and by OXO Good Grips makers of kitchen tools that make everyday living easier. I love to use those ready made bread that you find at the supermarket you know like this one as well as bread even tortilla. Usually I brush it with a little bit of oil. And put it in the oven a few minutes to reaffirm it. And that's how I use it. And today I'm using that to make a sandwich. She's really crunchy and pretty light food. Next I roasted chicken with a mustard crust and I do it in a set in a way so that it could very fast freshly mashed potato with it is classic and we finished with a very

light a Greek yogurt neck with a mixture of holiday and nuts in it. Simple but the really good so I have a chicken here. About for three and a half. And with this I'm going to do a mixture so that's what I should start by doing the cross that I'm doing on it and it's a must top crust I called because I put a good couple of tablespoon of French style. In there. A little bit of Tabasco. I mean a little bit like. A teaspoon. Maybe a tablespoon of soy sauce. In it. A couple of tables of wine. White wine. Couple of terrorists would have already boiled. Our usury oil. Palm off of the pole last year with a tiny lavender

flowers which are really good I could have a tablespoon of that which is quite a lot on top of it there is savory there is time in it. And with that garlic. So we've got a lot of garlic maybe 45 I had that on the side to separate your cloves of garlic. And I'm going to put the 3 3 4 4 2 tables with 3 tables full of garlic. So here first you want to peel your garlic. And the best way is just to cut the end of it. If you cut the end of it. This is where. Actually the stem here in that you cut this good you have to remove that part of the garlic before you peel it and after or after you have played and the advantage of doing it this way if you do it before you peel it when you crush your garlic a little bead like this that will release the skin. He will skin will come out very easily which is not going to come out unless you take the end of it here so you crush it a little bit. And again

you see this. The skin will come out quite easily. Now you check your garlic after some time you know you have black spots so you have to remove it. OK that should be more than enough. A lot of garlic. OK so now I'm going to crush that garlic. And you see you always work on that the head of the table because when you use that knife you have space here. But when you did a result early then you have to clear up the table. That's really the oil you know reason to go league this way. I think that quite a lot here so. Fine you shove garlic. Up. If you need more. That's it. So I think I have a good two. Two to three tablespoon of garlic so that's pretty assertive. A pretty a 30 type of

cross that I'm going on. Now the chicken. Other said this is a roaster. Some call it a real story depending on the side but this is at least four. I want to remove the central part of the back here and those here are great to do with these with their rethink also to carve the chicken after you know after you finish cooking it. Actually I could up it this way even if I leave that piece of. A vacuum. OK but I tend to remove it so we stay flatter. Of course I don't throw that out to you that in chicken stock. Here. Break it a little bit. In the middle so you can break it this way. I'm going to cut the end of the stem. So that by the time that she can. Finish cooking.

The bone should stick out like this a little bit. And I'll bring that in the back. And maybe the secret of that cooking is that the part where it's very hard sometimes that he doesn't cook is right there you know the seeds between the stem between the drumstick and the thigh so I cut that up on the little bit and that I mean that's you can go into the oven the chicken will take a good Irish that chicken will be cooked in 30 35 minutes. Because I have been serving it you know I cut it up and between the joint and the same thing I gained a little bit of the joint of the shoulder here. You know that John right there he's basically the spot. That I always get that beet red you know never get cooked completely. So you do this. Sold with the thought that you could put it directly in there. And I'm going to. Place my chicken. On this here. Is my mustard.

So I'm going to put that. Inside. I meet all over the place the crust. And I want to start cooking it in the large. You know. No stick pan like the so you know what I did here. Well put this on the side here. Already. OK good my fight is really hot. The rest of it is going to go right on top of it. I have a little bit of a. Beer. The chicken being beat up on her I think only I cut between

the articulation. You know to make the cooking faster. All of that. Could be. Clean. This is going to cook for a couple of minutes. And then after I put it into the oven at 425 degree at the high temperature here for about 30 minutes when you know about two three cups of water. You do the mashed potato. I'll do it here. But well do that because I need to wash my hands after the chicken. OK. And I need about three cups of water. It. OK. To start the mashed potato that my aunt used to do. And I'm Allan with my godmother if you want you to do all mashed potato that way.

So what I do there at the right peel the potato. Of. You call gold year. I love the Yukon Gold potato. Good death of cold and secret can it. Now the garlic that he would do he could get. You know a whole grove of garlic like this and put them she would put them directly without taking the scent. And the reason why is that because he was always putting that through the food meal I may put it through the food meals with a kid I don't feel that I have a big. The fact of putting it through the food mill of course they needed the skin. But if you don't you better take the skin before. So here I am here bring it to a boil this would be acculturated massing of the potato any Get a mile to come to a boil.

And the chicken bout ready to go into the other now. I'm with you but I'm going to do the 425 degree oven. Remember I own one. For a good 30 minutes. OK. And now this do the 30th coup which. I'm going to put some red onion. You. Have beautiful red onion here that I'll fly in. That's it. And favorite it's like this. OK. And I'm going to put. Sour cream. Good for a cup of sour cream I need for that.

Three quarter of a cup and a couple of tablespoons. Of. Horseradish. Paper. Or freshly ground. That mesh you need good because I can't do this year. To get it. Colds are. All fine they're. OK. That said. You do that. Well. Maybe 10 minutes before you know what to do long get ahead you don't really want to. To soften to munge. You know you're a valuable dog here whichever deal you're going to use. To for me here. I'm going to you that it's nice and dry now. On this. And put. Some of my.

Make sure right on top of it here. You know you can find in any market you find great smoked salmon now. You pay more money paying whether it comes from Ireland or whether it's the logs or whether it come from Scotland as well but any any type of famine is going to be nice here. OK. Onion on top. And then the smoke's Adam and I need a little bit of the onion to put on top which I leave here. And my smokes ottoman. Come directly in package like this you know and it's all pre-sliced with makes it very easy to use. I don't know where this one come from. OK. Nice life of San Juan to Ranjit.

Maybe not too flat on top of it. You can wrinkle it a little bit because like that you can put more. Salmon what I'm saying is that if you bring it if you twisted a little bit like this you have a bit of a thicker. Layer of Salomon. I mean for fall people you would want to have about. Six. Eight ounces. Six to eight ounces of phantom And here you can see that a little bit of the cream showing you know it's nice. You know. In the piece. And. The two piece here. Should be about. You know it should be about enough. These were. A little more. Red Onion on top.

I'm going to add some capers on it. And about my good tablespoon or so. Of gave birth. You know. I know I could put some base it on. I tend to like just with that bit of cilantro on top here. So. You don't throw a can of course like this. That's a great. Give you to know that there's you know some people love truth some hate it. If you don't like you don't well could possibly upload bizzle. Maybe it would be difficult to find on top of it here. And then I can cut it. He wants. He can hear all crunchy days. He's going at this in three pieces. But in movies when they're little he has to be tied up the mess that idea on the side.

You know we are. Oh. And this is beautiful and what better with this. When you start the night and they gone do you know like this people will never. Know that it only took you three minutes to do a glass of champagne. Not that I have a piece of wet paper towel here. I always put them on the counter when I cut so that the book doesn't slide all over the place which is often the reason why people cut themselves they cut and the bought slide all over the place. So here we want to have to. Have a glass of. Of bubbly here or you want to remove this to that point. Always. Keep your thumb on top of it. So you don't. Get the eye out of someone else. And at that point here when you grab your cork you grab the cork and you move the bottle. You don't move the cork see I move the bottle with that hand. And very slowly. So you just pop a little bit. In great restaurant it's not supposed to pop more than

that. I like to make it do a lot of noise but and often into a glass of champagne and you see when the glass hasn't been you form a lot so you pull once let it go down and for a second time. And the third time and a fourth time. And. That's good. So when I see that all this very simple. And I go on to say that I've been to great many many time and there is no yoga like the Greek yogurt that you get in Greece. But now we can buy Greek You're good too. It's still not quite as good to make it a bit richer. I put a little bit of sour cream here. This is two cup of of your girls and I put about a cup after cup with the most. Sour cream to make it even more like the Greek yogurt in Greece. OK. During that together.

It's classic in Greek to be so we Hanukkah you know. Another classic and gradient of grace is lemon another classic one is nuts. Another classic one is meant. So I put all of that Iranian together. And here we are. So. I get that you're good. Beautiful. About that much at the most. It's people. OK I love to you that little gadget. He's a really nice. Here. Sometime you like you on there when it's slightly grainy you know when you have some of the column in it I want to put I have walnut here some of them are toasted some are not dusted I think I would rather have the one not toasted three or four that be fine. Maybe a little piece of.

A vest of lemon. You know a couple like this. Goes well with it. And actually the meat here we can tell you the whole bit I like to do a she funny because she found out of mind when you gather leaves together and you cut it into. A wrinkle make sure like that for you know the material for you put it all over. An eery. Greek yogurt nicked that. I think she can look beautiful in. A. Nice tan brown. Hair even a bit too brown. It could quite fast and. And what we're going to do with this is actually to dig lazy with a little bit of

chicken stock to expand and that's rather juice underneath. In any case with this a good chicken bag that. I want I would ride boy and a good red wine. I have here. I won from the south of France like as you go and. Type of one which I go on ASH and so forth and that very good. I think that she can is going to thank me if I am a little bit of that to just let it be. And I beat a. Bit of chicken stock. And boil that a couple of mean you're just too. Quick standards so that is wonderful. And the mashed potato have been cooked here for what we need to do. He's ready to drain them out. And he did this. Take the water out. OK. And in the mashed potato Now remember I have the

garlic in it. I want to put it was one of butter for milk. And there is a different way of making your mashed potato I think this is fine here. Now you can use that rice or like this. Which is definitely find it you would have to take your potato with them right through it. We use that for a period chefs know stuff where you know it's really good just not because he does long stringy and you want to keep some time those grain like this when you do certain type of this. So that when we're doing it you can also put it directly into a food mill which I use often. And thirdly if you don't mind the potato being a bit. Cos you know you can use just regular matter like this. Which is all made type of thing. Which is fine one way or the other. You don't want to put your potato in the food processor.

That Leigh the worst thing to do. We call that called a record you know strange and pasty like. So a bit of milk. I make that with it. No. And in addition Very often I feed and leave everything to make them nice and fluffy. And here is here again that I used to kid Roy. I watched it of course but. It's a great way of using it. To get the kitchen. Good this way. Perhaps. I can hold it a little bit with this. He doesn't run away from me. Again half the leg.

The breast like that can cut the breast even into pieces. I like to usually see a piece of the breast as well. Other pieces of. Their leg. Be grateful for people it's more than enough on their big chicken like this. And I remember that wonderful juice that I have underneath their leg is cut in half as well. My wife loved those because I don't mess up the table. OK. And now we can see. That the real. Classic dish. You know. Hot. Potato here. He.

Oh maybe a piece of the breast here. Maybe. The drumstick. Right there. Already mess up my plate. I mean of juice. And you have all that natural juice. You want to pull that on your cheek. And here especially for the kid you know you go with. They were put that make potato you know to parade. And. In. This. Glass of red wine. Is like heaven. Mashed potato under oath chicken sometime in the family. The earthy flavor that pretty satisfy you. And it. Is in our website at KQED dot org slash way to learn more about it than you can watch shows online clips of Jack in the kitchen

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