Jacques Pepin: Fast Food My Way; 103; Jacques Pepin: Fast Food My Way 103; Soups On

While. This is one of my favorite. Snack we drink and he's very easy to do. All you do is to put a slice of tomato a bit of salt on it. Some cheesy that like go you see. It On top of that the flick. Of oil. Ten minutes in the oven. LP I think this is Fast Food My Way. Production funding for the series has been made possible by the campaign for the Future

program comprised of individual foundations and corporations committed to the production and acquisition of quality programs and by living with the next generation of the next generation. These recipes. And these. Just can't. Be found. And No. Doubt. I'm going to a great food. I'm very easy today. Carry on on your own and honey. For the thing that.

I do is to put oil in. The common there and you think we've just got in a little bit of help and. Then falsely You know it's not really the area I'm told and for that. You know young. For me that is. Who give like a minute feel so and then we are left of the rest of our angry and deceived that Ghana for me and the few that five of corn which is pretty and lie and kind of explored get much larger a very addictive type of taste you from than anything else. Tomato. You have chicken stock here. And then. I have some green South Korea that I made that feel icky for

all of the very family actually he bought it in a very sour type of berry. And with this I'm going to put garlic. I have some time here. Time leaves. A little bit of cinnamon in this. Just a dash of cinnamon. And then some cumin. And finally some garlic. And this is going to cook for about 10 15 minutes you bring it to a boil to get 10 15 minute and we're going to finish it later on. We. See at the end some fresh gone. So the garlic again you know here I'm going. Crazy with the garlic for five Grovers golly. Just coffee shop you know. That. And this now. Will come to a boil. Who are the heat a little bit of the red boiled and simmering 10 15 minute.

And now the man cools of our dish is going to be a mixture of black fish beautiful a sea bass here black sea bass. And Chinese restaurants use that a lot it's one of the finest fish in my opinion. This has been scaled of course and the skin is very very daily cat and light so you leave the skin on but the fish will be cooked a little later. Doc first stories of the potato. I'm going to cut some cherries into slide and the Tories are either of course a Spanish sausage which is kind of spicy. You could replace that. We've had for example here where and if you doesn't if you don't like something very spicy we can go with a cul de sac. I am going to put some oil in there. If you know. My cherries are. Here it is.

And. Potato. Have two potato there which feel the head. As you can see and you can do that I had provided you keep them in the water. If you don't give them in the water they will tend to discolor which actually doesn't really make that much difference for that because even if the disk or after that you won't see the time there if you want to peel your potato could have placed so that you know on top of it. Could I face if you won so that the rolling of the thing you know that can be done. And I'll put that Dooku that's going to be about seven eight minutes. I've done the potato there and with that dish we're going to do lawful and unlawful I'm going to cook we wine and water. I didn't hear you get

your muffle and make sure that their old clothes if you had to be that I would presume on the side to try to make them up and you could they would be fooled of mud that didn't happen. I used to pick up my muffler in Connecticut. Now they are grown and the one grown on the wire and usually there is no fan in the athletes quite nice. However look if there is any piece of be up to remove it and body got even I don't see any up and here you kind of discarded to what happened. If that's not played up and they bang it you could go if you go to apply. Just hop on for her. You're going to put that directly to at least some white wine. Lead a bit of water. And that in about three fall in that lot to do with the fact that fell one of the. And keep the one with the meat in it.

Friend the dude. And with that flawed coterie though they're doing fine now. That's the Federal Reserve. So long for evacuees I log there were very pricey. Doing well at the muffle. Cooked. You can see that they ought to tidy up and. So what you want to do is to cool them of a little bit before you open them. Or you can open them this way and we put them on the side like this. You know the muscle that we get. In France called the mold to be sure and they are kind of yellow inside and

very full. And we used to have that type of muscle in Connecticut years ago when I first moved to Connecticut close to 30 years ago used to muscling there was a place I mean like the bottom of the the river there which came out of an outlet and inlet of the sea and the whole bottom was covered with a mouthfull. And we used to get a lot of the muscle can roll. No one really are quite good usually are on too low in the south of France they give you room awful and they are very red inside very iodine. And you know you've painted all of your muscle. Where that can be done ahead. Who the hell you don't get it. And you have to be careful at that point. You know to poor out the juice here.

And you don't have to filter it through all you have to do is to let it rest for a say on and poor Ajanta and you will see at the end of it there is a certain amount of sand and I want to throw Don't pull the end of it. That's. Not the muffle right there to be mix and serve with the fish and with the juice here. But there is another dish that I wanted to show you. My mother used to do all the time up in Mosul here when I was a kid. This is much less expensive actually than the climb you know or actually oyster. That often that she's made her way. And you just open your mouth a lot I did here. I. Put them through school like getting ready to go out on this. And then we have a daughter and I with it or you know is done with it. I put a paper on it.

That little bit of elec of the garlic used up the beat of parsley with it. And that mixture of falsely and garlic B-school in France thoughtfully and I had with one the world that I think you're a girl again. If you think that only. The signature of cooking at home and even a small restaurant. My mother will do. Tomato She so that the readership would be a potato it would be a piece of fish. Yet at the stake here. So this again makes that we are actually even we don't have oil. Ethically fine. You know I read here. Or even Well maybe. Right in there.

That's unfolding this. And we want to put bread on the tub. But first you put that into your mouth. He's a great piece that can be done ahead you know there are people who would do that. I was ready to publish in the heart of it. You have your six muscle shell 895 for it you're making me good. I made of bread. I don't need knowledge to lead me to fresh bread kind always we put on top here so I can do it by hand. We're on top. You know what you do when you use bread grog on top of something like that it's always nice to moisten it with a dash

of oil and the reason I need that all the way it will tend to burn when there is some oil on top of it and then not enough to make it gooey with just enough to moisten it like this. And that's fine. You would put that on top. You have enough for. Two or three. And I guess just before I put it into the oven I would put a dash of white wine on top of this. That's a great dish easy to do. But we all fish. A review here. You can now cook the fish with that and I can put that in the oven also. So very sad. This we're going to put it directly under the broiler and cooking it only one side the skin side up. And that we all cook in a couple of minutes you know. So what I do is to put thaw. And paper on this.

You know you know you can't scald the skin of the fish you know. Sometimes the scoring I can do one. Thing you will see it makes it open and he threw good and he could tell it fast there. OK. Oily again. Good on my finger because you really want very little here. And that should go under the broiler for a couple of minutes. I'll put that in the oven. Not produce one all of. It. Here. And this one to put on the sign here. And it shouldn't take more than two or three minutes to cook it.

During that time the potato here stories do owe more than they are practical. The Dow goodness when I put my the muscle in there and the juice of the muscle because of you know feel good. OK all of that. Coming to a boil and that's it. This is ready. And now let's check the soup. To see where we are at here. Super Being morning nicely here. I think. We're ready to continue. With the soup. And the jury easy or we have to do at the end this

call. And that fresh grown here. Very often people try to get caught and move this way. And as you can see the knife. I'm kind of down to earth to come this way. And all of that the question of provision of the knife you see from that position here you move here and you start here and you finish there. And all of a sudden everything becomes very easy to cut because you're using the knife properly cutting rather crushing forward and we can do it the other way if you're a bit afraid. But basically you go you move forward. That is you don't crush it down you go from here to there. I mean up to there you know. He read the Koran. I can even clean up that part of it. The corners of me just come to a ball and it's enough. So here we are. I'm going to put the seed on for in it.

A. Lot of that going good together. To finish the soup. OK. He'd be the. Comeback to a boy or even if he'd stay in that hot liquid he'd send off to the Cong in summer that's how I quit my Kong. I put them in boiling water had them come back to my board shut it off and leave them there. Now. We have a nice board. Of childcare here. Not true that piece of corn bread to hold meaning itself. I am. Going to check on the fish. That's cooked.

The food. Almost. Under the broiler. You can see the dishes kill up. Nicely with the fresh fish and that could be ready to be served. But I don't want to leave that too long under the broiler. I'm going to check it again because. Yeah it's going to be ready. Could be a big draw no then the that's beauty food. And if I leave it knowing that I'm going to build on that. So here it is. Nice dish. Remind me of my youth. And now with this. Going to serve the. Potato. I'm awful. You.

OK. And you feel right. A piece of fish right in the center of it. A. Little bit of a rigid leave of both knees. Finally this. This is it. I can't wait to test that when you know this is hot very hot. And I'm going to see it anyway. It's really good. Really really good. Why the good muscle. And with that of course I cook the cherry though with this and I put it on top of the my muscle also so I saw one of my favorite wine this is what I want from the new outlet in France it's actually a serving your own

brown but it's very grassy too and this is goes very well with it. And that I'm tasting that I realized that I have Gali an onion here this was you to go into my. But this is where the cooking is all about valuation. When do you put it in. When do you forget it. And sometimes you discover and you receive you. Anyway. I'm going to do a very simple banana or just good cut that line in half and you can see that I'm pressing right thing pressing and nothing is happening. We did that for some time. There is no juice in those thing. What you do you put them in the microwave oven and all in boiling water like 10 15 seconds or then you roll it like that just to crack the texture of the fiber inside when we will see all you can see this one was cut across you could them without really touching the center of the piece here and this one was in the micro and where there were

20 say go in there and look at that. And a lot of juice in this one. Great. I'm very proud of myself on that one. No more juice. We developed that last winter when I was skiing with. A small girl notch in the store and at night we do drink a lot of wine and we had no disabled. We had guests coming but we had Ben and I because we always have to have banana Lord loves banana. So I say well we have banana. I had some honey. And we had some bourbon. We just mix it together and not our banana and bourbon that was very good. So I decided to do a little receive be in the remembrance of that day skiing you know. So here I have a mixture of lime juice and bourbon. You don't want to do any distills his drinking this far. But now to marinate in this massive rate.

Here it is. And the beauty of it of coffee that if you do it this way. Thin there is a CD in there is not going to disco lore. If you were to leave the van and outside of course they will they will discourage you. If you slide your finger as you go down each time you go against your finger and get about the same slice banana. OK. TOOBIN And I hear. B and. Put another one. There is plenty evaluation like that that you can do with fruit and for me that's already the business you know. We now receive be that night or we did actually was to take some kooky. We had kooky without beauty food but a kooky. Break them into. A nice bowl. I don't think we had a board quite often I thought of that

one but. And then feed it up the juice will go to the bottom and up so we do kooky. And that basically it you know you would want to. If you want to. Put some sly sentiment on top of it give it a bit of crunch. And even that little piece of. The. Nose. Wheel of the. You know with that little. Mess in here that's good. And that's a nice very simple. Now you want to do a valuation here easy take the same kooky or another cookie. In the bottom. It's like the reacher weave with a bit of sour cream here. All kind of flash. Whatever is hanging around. More kooky. No more banana. Good luck with the band. Doesn't matter really begins with that with ice cream too it's really good with ice cream

there with this. Juice. Juice is the best school. Maybe we have enough kooky maybe a couple more cookie. Be with sour cream extra. A couple of banana slices. On top of it. Oh. Go Through be a be dethroned they have some peace fest you here. Can put the pieces. Right on the plane again. Crush them if you want. But your beef is your right there. That's another decision. Very easy to do. Go skiing with your friends drink some wine and do the same pose as they are and enjoy life. 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 recipes 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 Japan. Fast food on 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 in just minutes. Production funding for this series has been made possible by. An argument with the next generation of food processors from fries. We do the work to save you time. In our next generation. Features hundreds of recipes nutrition information recommendations and

much more. These recipes in this feature nutritious ginger. Can be found at mealtime. OXO Good Grips makers of kitchen tools that make everyday living easier and by the campaign for the Future program venture fund comprised of individuals foundations and corporations committed to the production and acquisition of quality programmes. OK QED television production.