Jacques Pepin: More Fast Food My Way; 221; Bread Flip

I love the stage and I'd love to get back FS agent and get them right out of the market. I think if Kit and I put put make around that shows I put some ketchup in it. I put a little bit of the Tabasco I cooked at the redo theat I add my fish to eat I don't need to glaze and I played it as it is now. Oh what great stuff it would be great for your friend abductor crap if I lose my way. I've been looking. For. 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 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. If you don't have your flour and you sit with Shari my granddaughter your daughter my daughter and the thought of an invention of all the see that great man you are a busy woman like you are to make a busy mother going to the reason we broke this time with the best part of the reason the broccoli right. I thought what you said you get on the baby. I mean great food. And then we're going to start with the bread I want to show you to make. OK so you have a cup and I have a flower put a cup of water in there. I mean you have to go slowly and make a set.

So. That's it. So you know when you come from work and also you have no bread in the house you can make it reading about 15 minute. That's it you steer this. We're going to start cooking this. With a little bit of a story. Definitely a restaurant I think. I mean there is no resting here resting. That's right but you Irish bright you know. So you just do it. Yeah because this is I saw that you know I went to a restaurant. And restaurant in Middletown Connecticut and there were bread on the table like this. And they were interested in it and they told me you know we do it you know. So I start fooling around with it. And here we are so this is kind of a very good we do bring a bit of the oil here to the top. And that's what you want to do at that point put a

little bit of water and a couple of tablespoons of water around to start steaming. You know that when you put it around you don't put it on top. You know it's very good. OK and then we'll put a little bit of it. Medium to high heat there and it should cook about 10 minutes. That's a ten minute on the one side we cook it and cook it maybe 5 on the other side. Oh no this is great. Yes. OK then bread. Now. Let's do some broccoli and result in RICE Yes. So you see the broccoli here. Very often the broccoli flour it. Yes very often most people draw that out. This is the best part of the broccoli. You know you know that I know I know it's really really good providing that you peel it and you pitted they grabbing the hand and pulling on you know you have I think a very thick stem here. That's kind of like what you do with celery.

Yeah. And that's very good when it when it's below I mean it's quite tender actually a little bit like the artichoke bone of you know this one I did already. Yeah. It's very good. You know what I do. We're here here when it was OK it when he comes here you know you know. You know he didn't kill Bates. Don't be afraid to take some from the outside. Sometime I slice this. And I put it in with salt. And then I put from sesame oil I put in a semi oil and I think I would garlic a lot of garlic and so you sauce and all that and we are all over this. Yeah that's really good. But it is very tender and so much more pleasant than like the raw florets of the broccoli. Nice.

We're going to put to Blanche. So you have boring water there boiling water. Yeah so to do I have to put some water does it matter all that doesn't matter. So that should boil one minute at the most and we drain it. We're going to add that to the reserve at the end. OK. So there is an onion. I want food. Some of this in there. You know what we did was the most from you know. But you know so many people tell me oh no you know you'll destroy the mushrooms if you watch them. I have heard from you. Yes. Wash the mushrooms if they're dirty and you wash them right before you use them. That the point is not a question of washing anything a question of washing them and using them do you want me to take the stand offered you. And you can put a little bit of oil over there. And you can you can. Slide them to get it i'm Do

you know doing the same thing. It's a lot slower. OK I'm going to put the oil in there. Yeah. Do you want to start with onion. Yeah. From the mushroom already put the mushrooming. OK I'll give you the onion. And you won't like that much. And. Let on that. I'm. OK. Here you're in the Guardian. You can put all of this so you can put none of this you know. Yes but it is much better with all of this and all but you know from time to you know the result though itself maybe when you cook rice you cook it one third to a cup of rice a cup of liquid. But not the reader to the reader to think like three time at the three time the amount of

liquid with the need that I thought of putting all that equally then covering it up and cooking it with some of the liquid you let it cook in after you cook it on top of the stove. So if by cooking it on top of the other you would be quitting the hot pan it evaporates. I've already had a great deal of that liquid evaporate. You know in the acid I put the right now to let this good. Then of oil oil no no it. Thanks from the end. So now you want to put your research though in it and this is where you'll see this is the type of rise this is small. Iran riots are result McCallion rights you know and those are you know Tiny around the grain. Right you do the research. Though we either put a calorie not a long grain rice you know you see the whole grain rice and intercourse of a lot more no no no no no it doesn't absolve more stuff more

because if I were to put all of the liquid in that respect to uncover it and cook it very good all right I've got like a soup they only put some of the liquid could get in that field the rest is added on top of the stove and evaporated you had it. Oh OK OK now that makes sense to you again but about half of the liquid in it. Can we turn down the heat or should we now know you're good. It's a book. But it is more just for fun. So I know you know anything there is a lot of research a cure and love are going to tell you know from the beginning they were a field that. I always of of my liquid at the beginning cover it cook it seven eight minute by then everything that thought it still can of roll then I start adding in small quantities that every has covered Yeah. You know what this is all I know this is OK and then let's tease this. Is

where you can go. So both fine we can drain it. OK I can drain it in there and leave it here we're going to put it in the broccoli. I mean the rest of it. OK and we're going to start on the sediment build your that. When this oil here we restore it and then. Reduce the heat to lower. OK. We check on the bread. The bread may be going a little faster. It's just too fast. I like it but I don't. I mean actually OK. But it beats fast.

OK. So I thought of cooking it on one side five on the other side I was seven minutes on that side I was seven minutes on the other side of town. Oh OK. So. Let's see here. Are you going to handle the mess. Yes I'm good at that like you know when I have a big feeling of Saddam and peace you know sometime I scrape the born and all that or all of the you can do. But go with it. I'm going to just coarsely chop some bread because it's probably easier on the machine if things are kind a little bit. You know you want to get into QB. All of that. I could do that all but by hand in the machine you know you want to put it but not too long enough. Is that why you cut it up first. Yeah. Otherwise I probably have too much MUCH from here to last one would be in

there. You can. Just to. OK this is salt and pepper. Yeah. Good thoughts on paper and you want to feed on it well. You know we do girl you're always a lot of different things now. It's not only with beef that we do billiards and we don't have any. Oh I know nothing of time. OK. Some reason I thought about adding an egg. I was. And then I was like meatloaf. So. Well. You could actually but. OK. So we were just going to post this. Yeah. Yeah. But I want the last piece from the cup you know to go underneath me.

If you turn your mush and you know the higher part floored her own and becoming the purist so you stop start stop start a little bit so that deep down better. OK. I want to do for burger I take about which I break into again. So that I have about the same size. OK. And if there's only one sure it can happen and be fine the smaller but we have to fix it up. I hear about right. That looks perfect. OK. I love salmon. You know I have to say I've never thought about making a salmon burger like that's because every time I've ever had one I've been very very dry. I mean I don't eat dry. OK. When they are dry sometime probably First though the coop only here the bread and the mushroom would give you a lot of liquid. You know it's going to keep it moist. OK. You know.

OK. You know clean of the table. I'm going to lower the heat a little bit on this. And I think that I'm going to look at the bread. If you just let me. Oh yeah. Well it's easy to flip it you know put it on a really really low. So I'm going to put it on a bit higher. Brown is that even more. So good. Let's see the rice now. About time I put this to you. Let's try to make Luke get it. So now you can see the bottom of the pan. You know vaguely There is no liquid there. Cook it may be. Higher heat. OK so I did more. So you look at that three or four

times two or three times you tested a D.A.'s knife and panda you should still be standing in the center there you know I didn't really. Oh yeah it's frightening you know that. OK so I let you do this to get on top. Do you want Mr. Starr started to occasionally you know cooking here good to do that more. I reckon my burger could probably be three. I don't want to have the rest continue for exactly. The amount of heat that I have in my burger now the amount of heat that I have in the plant and the way to cook now I could really basically were maybe 10 15. Thank you and I leave it like that in the house. Thank you know in the hard times we are going to do and

they're really good I thought I had to fill with the sentiment. OK I'm showing it off now. Three felonies really good repeat. Yeah you know with red wine it's perfect for it here in my room. This I actually have a little Napa Valley Marlow which I think is going to be quite lovely weather as well. Thank you. Is this a good spot for you. Any player you put I gladly take with about. I'm going to. Oh yeah. This is very good. Yeah. Just remember the name to me. OK. One two three. That looks

so pretty. That's a good thing you can say OK but I mean it's like and there's no carbohydrates. So we're going to serve it with a book. Oh here would you like a plate for that. Yeah. You know. You want to flip it you know. OK. I'm going to cut it. Maybe on the counter before I want you to put it here. Where the result was pretty close so far. It's like you can see inside. Oh wow. You have a whole leg. It is like sort of bread. You know what I mean this is the things to make a bright one. You know you come home and you have no bread and Sherry is crying See I want bread with my dinner. OK. As long as we have butter you know your granddaughter. Yes I think that's a great thing ever. We have a bright here. Oh it's really close I think we

could probably start that said. Well now you put the rest of it no it was too good for another minute. Now. This. All right finish with butter. Yeah he started getting crusty I mean everything. That's good. Isn't that called when you do it with that what it's called when you do with for you do it with by you know that crust that you arrived with that with a crust on the planet that's in a Spaniard this is different now. She knew a fair amount. Of. Butter fair. I like that term. It's a couple of people who are not even there with one and a half maybe two tables. I want to put my bro code in there. Good. It's this good food

is about what you're doing to week next week. Putting any beat. But imagine the one. Yeah that's really good. OK here we are. The reason the stem the baby every era and the brain and now I want to show you how to make the grapefruit through pre-match. We do this for Christmas so what do you do that for Christmas you know when you go to the market and he does a great deal of money when you buy those candied grind of oranges grapefruits and all that so this is the way you do it you know. Usually you know you want to become like a nice red. You know what they call it what they call the ruby ruby ruby radio this week. Wow. I mean just with one you have a lot. Yeah so basically hear about that last. I'm cutting

pieces like this. OK. Well on this one. I'm leaving the pin on it makes it much thicker and all that and you'll see. The. It's unique to the grapefruit I think by the time we finish it become really completely transparent and pink. Oh wow. If you don't put the heat on remember I've shown you how to do it when you cut the top with a vegetable peeler. You just have that part of it that you blanch at once. But now if you do it other I'm doing here. Now you brush it back three times. Otherwise it's really below and that's how you get rid of the bitter taste you know plans where you have more than enough here you know. But I wanted to do the whole about the same size. OK you know that's what you do. You put that into cold water and the water is boiling here but basically you want to put that into cold water that you want to bring it to really a strong boil boil it for like 30 40 50 save on a minute then

you drain it. Then you do it again. And basically after all that and this is what you have. Oh OK so it does it's getting transparent but this is not good. So now now we're going to go on one and three quarter of a cup of water for a cup of Kruger and now I bring that to a boil and it's going to have to boil for about seven eight minutes I would say. You know before you get the telly Candide. You see that it in right away to use and it's clear. I mean they're they really see the way they're transparent. Yeah that's beautiful. Good for the syrup here. He's almost to the ball stage you know and that's fine you don't want to reduce it too much because the things get very very hot. So here you know about half a cup of just regular. Sugar right. That's fine so what I want to do here. You put that if you do of

course the same thing with. With Orange you know. And canned it. OK I'm going to use this now here. Yeah you can hear I'm trying to be all nice and neat. You want them to be totally coated with. We've the sugar that you do for us the sugar you just know not just one of the stick sticks. So we so know you see this. Bring this here. This is hard. So they get hard. Good hard yeah. So we would do if we're here. They keep for a long time too. Or you can put it in jar and of it for 20 30 40 you can have it you might not need it but you can have it. OK go ahead do that. And you know what you can do also which is a great treat. We can dip them in chocolate. So after they get a little hard like this one here.

We can divan. And then you put that. You know on what paper and I have worked paper here. You put them on top. With them in the refrigerator. They will cool off. And they will get exactly like this one here. You can have white chalk a lot of course and you can. You know milk chocolate and so forth milk chocolate NO NO NO NO NO. OK so the disabled that we're going to do here. I have my syrup and it's pretty thick and nice. Inside I'm going to with a little bit of gone down the studio far away from the fly still and the orange families. And make me a beautiful. Now let's get to this and then we'll put some that weren't great for this segment here. I have my segment. Dry cranberry there.

I like dried cranberries. I do. So this is really a winter type of this. You know if you're beautiful for sauce and I wait for that I would put that beautiful with on on the on top yeah. So basically this is just the leftovers of making this beautiful dish. Well this is the leftover of this this is a lesson of I don't know where you could put it around but you really don't want Also it at the last moment you know so that it doesn't really melt this Christmas. This is the great food. BREAM now when your family all together on the table Life is good I think again. Visit our website at KQED dot org slash. More Fast Food My Way To learn more about the band. You can watch shows online view extra clips of shock in the kitchen prints 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. The. 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. 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.

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