Jacques Pepin Celebrates! ; 202; Channukah Celebration

But I am director and I were there we had a great party in the old old Jewish home where having pyros didn't they don't lock us the quiet but we've had their British sort of been the be strictly Kirschner. But I think of it. We start out with a with a sprinkling of vegetables and chicken liver and with the beautiful aspect and an elegant served with buttery batter potatoes for dessert will have a spectacular frozen fruit cake made with my homemade candied fruit. Is made possible by makers of kitchen tools that make everyday living easier and by Epicurus more than 12000 recipes

on the web from your online store. Epicurus eat drink learn and buy Meyer Corp. cookware dishwashers. It's. Analog titanium. And by Salta innovative products for a healthy today and tomorrow bringing you the juice man juice extractors design from the Salton family providing products to help people make choices for healthier living and by Cambria winery in the heart of California's Santa Barbara County where artisan craftsmanship finds expression in shortening and you know. I'm cooking. I am doing this for

me is coming over time is going on. We have a lot of friends coming. That's what I started doing here. You just see you know what I'm doing and you know what I just figure at the end. I have three whites here. OK. And into this I'm going to put vanilla. And. You. Worked for that in the venue and the book. And finally on top of this the flower who thought about cups. So this is like a light mixture of the mixture of well that's formed cake you know but it is not a finger. And for that the time for them to sift it on for at least 54 and that it gently. But thank you. OK.

Good. And I. Have got three bags here. You have helped. Me. Help for. You on the end of it. Do you think that this is going to be a runny yolk with a PC and their speed and all over the place. Between. Them. And you give me the full that like an accordion grab is here and we're ready to do the finger and you come back. With you. SO I CAN MAKE THAT I CAN SING A SONG FOR. Okay. Doesn't really matter we're going to break them into pieces right here. But I'll let you do it. Powdered sugar on top of it and the powdered sugar will stay even when you cook it. Give a nice crust to the top you know

what you want. And basically what I like to do. He's the way to put another layer of powdered sugar. You know what I want to do here I want to start a syrup. I have a cup of juice year. Orange lime and lemon. Which I want to put in there. With the sugar. You see the syrup and then you take all of the rind there that I add which I already did and you put them into that. Little machine here which is like a coffee grinder to really be no. But we were bored for a couple of minutes and then let me up with that again. This is the least I can do. You mean you want to do that. But I would have. And was it easy. Yeah you want a good coating

here of a sugar from a nice crust on top. Yeah. Good. OK. You want to like take this outside and a lot to get rid of all this. I want to show you how we can hold it like this a little bit. And since he's buying most of the sugar out. Yeah. And you put it into the oven. You want to tell me why the whole thing didn't collapse. Why do you put up I put a piece of paper in the bottom and I. Yeah. And I butter the paper and then you go down on top of the cookie sheet. Then you turn it upside down put it back the f word buttered on both sides. So everything still catching sticks. Ok now my syrup here. It's cooking for a while. It's about time I have for you. Here you see the base of the soup or you know this is through the front thing remember. We're doing one lady finger which you may or may not do for that reason because you can't

put something else inside. You can put pieces of pancake OK. If we have to pull that syrup into you I want to do that on. 202 high speed. Thank you and then I ask you the Q to take every 10 minutes you want to pick a few. Q. Now here this is it. Yes because of the mix you know and that value a boom we call that you know a bull mixture. Because that's how it's called We do have Bull which is that type of ice cream you know OK cognac in there. Now it's a. And now it's the bowls. The cognac and

cream you know that you have that strong taste of the truth through it. Okay here. And then we have three cups of cream and they are whipped which give you at least double you know in text you're going to fold this. Be nice. And then you're going to take about six eight lady finger on that plate. We're going to break them in. And thirst hoots I'm going on the on the put them whole on a plate. To the ground as you know Brandy. So. I put some there. Probably a couple of more. I mean that's too frivolous say with 15 15 people. Were going to sit around and you know that's good. Now look at the mixture here and this is good. OK. So it's more this is about for.

You flame or because the glass is no the real stuff. I mean we done that and that's what I say here you see. Really classic and I wanted you to know how to do anything here but. You can't put pieces of pancake or whatever I want to be fine here. Let's find this. And that and I'm going to feel that up to the edge like this. Thank you. Yes and this. Year a couple of pieces in there like this. And that asked to go into the freezer and I have one which is hard to read here so I thought I was going hard. Now you see the little pieces of and then we put a color on that. You know. If. You want to. Tighten this wrong here or there.

I put a piece of. String here. I want to. See. It. You want it straight that you want to be careful there is no. And. That's it. Raise your finger and there you have it. OK. That's it looks very nice and then you see you want to do that you can do that set that really way ahead. But what happened is that if you really do it ahead and it gets really hard. You want to take it out of the freezer with them in the refrigerator. But. I would say that's a that's a big one. I good. A good hour and I really start getting. A bit soft you know on top of it.

And redo it up straight. I. Know that it's. That important that looks like this. Right and even OK to put anything else on that or you don't know that said it goes right into the freezer. OK. Well yes said another thing too. What is frozen coverage for that piece of. Crap because you don't really want to have any have a day off start any self-loading on top of it. Well let's see here. Who. Are. The. Boys us who flee Arise and let me arise. It's the only time where where they can wait for you when you don't have to worry. That's a good one to Zenith a very good one.

OK. What are the top ranked this. Cannot be in India and it would get brown right. So you have to brand it. And sometime I mark my soufflé you know like this. Before he goes into the oven so. I give the same effect. I mean like this. That's it. What you do now. Almost a third of it is outside. You cannot wage like this and you grab that wage right here so you do the whole thing you can get into your ball and that's why I put the rest of the Lady Finger in what goes on top. You know putting that right there. A beautiful place setting for a beautiful desert. There's another this year that we've done here which I love to do during the holiday. Different care and this is done. We'd like to see truth that I

showed you there but you take the peel of lemon orange tangerine and so forth and grapefruit. With the piece you know the white stuff underneath you know it's time to get rid of it whenever you cut it into dice this way then you blanch it cover it with cold water boarded like I mean it drained it wash it for you that began cold water boil it another minute rancid you do that two or three times. That's to take the bitterness out and then you cook it with sugar and it is callous Candy. And in addition to that what you do you mix dry fruit with a dry like. That. And you see here you know a pancake with. Three because when you buy that stuff it's very expensive. But when you do it yourself. It is very inexpensive and much better. And he just wanted some cutting a piece here. You thank. Me. I hear you play with a finger.

Used again. OK our friend Maggie brought her kid over to liberate Hannah can we traded stories about our family celebrations tell me what's going on here. All right what is never. A good way to start. One of our tradition here. You know. And this is one more. Credit when credit with a little girl we love to make time in in the snow and Carmel just sugar and water and to take it outside and stir it. It will start to thicken that it's ready then you see. Now look at that. Now the fun part. Wow you get that. One.

Right and you know your whole this big one was. Like this. Flower. A fly rod. The other piece of it. Is Yeah I guess it is. That's a while ago. Now. We're going to do a course I mean I have a chicken stock here and if you can see the chicken circular bit cloudy you know let it cool. They called the fat out there very lean cloudy so we want to clarify it. And the process of clarification. Is done with egg white. I have a couple of ladle. Of the stock here that I would call because you don't want to stop within the boiling hot so I put like three egg whites in it. You know it will clarify you whine whine. Now we did why did we trade right on this. And that the green the green of this table.

He's a stem of the boss lady. You see the green of leek. You don't do the white part of it because what you want to do it's almost like an AI fusion with green leaf herbs you know you're doing them for something to taste this isn't right you don't you know I mean you know the other one tend to get things cloudy They also are. I have some that I go on. There some. Time. So here is my clarification. To which I make there and they want to put so many. People calling in there. Now you can use the big book on like that across them that would be stronger if you cross them but basically they would see and be able to say OK OK so there. Come here. No you don't put that in there I'm going to put some of this in there. Yeah. Only Yeah the egg whites you know. And that would give me a lot of taste. Now Gloria get your son for you

know often people are not used to that. They get scared of it because you get very transparent and clear and he starts by getting a really muddy and you know but it surely does clarify. So what we have to do here. To have that in there. And. This has to come back to you. I don't go I'll teach us to come back stronger and you have to stir it. Occasionally. And did it come to a board the whole make it into a crust we call our raft. Do it. So at that point you would put it of the stove just with a little bit of heat left when he just boiled in the one corner of the tub to make like he'll hold. And it will filter through that crust. This is not the time when you stir it. This is what I did. When I was an apprentice. When I was on guard in the afternoon the thing of course I mean I was so broad it was through a steak knife just before the chef came by God to get big with that story and you know what it was.

The chef came to us 50 years ago. To look at the score Sunday. He grabbed a knife has me I took running after me. OK so occasionally take a look at this. OK. And then we're going to do a garnish for the course I mean we're going to do a little chicken. You know. So here I have a breast of chicken. I'm. Going to leave it right on top of it here. And put that in the food processor. A tiny food processor I have a little bit of cream. You want to put it. No not yet. Oh. It is good. He's wearing. If you go there there is a hole but not enough of a hole so I'll put it here. And if you have a lot of time. And then in this. It. Could be a bit more. I want to give me a loss leader.

I'm really amused. OK. You want some more liquid. Yeah no I want to put that in. In a little bowl no. OK so you're good at taking this out. Yes I am I'll go find a little more this come to a well. Now that said I'll find a ball. OK you have grown a boil. I put it of the heat there. With all my crust. And that's going to filter. Through that hole there. OK. See I'm taking some to create that hole or so and that it. Is going to. Cook the top of my raft. I can see that he's clarifying. Your can see that it's already broken but it is clarifying now. So that we could get slowly.

Thank you good in Iraq. So awfully sorry I ever. Hear you make this. We're going to do it directly. There. And we can do that with a pastry value. OK. You're doing this on a call. Yeah yeah. Actually the band should be cooler than me. Yeah well you know I know if I don't do it I should better the bottom of the time you did. Yeah but it should be called the. Because if you tend to lift up when you do it you know what with the tip of your finger. Or a towel However with a bit of water. OK. I wonder what move the move the team down there.

And if they were not what it would stick right. I'm just going to trust you're not going to experiment. If your finger windowed with you it would stick to me. All right you look like her change her shoes. Kisses. Are like melted justices. OK bunch of can there. This is boring every time. That's your stuff. I can see you see the glow if you go wow now I really think we're talking about this drug and that you see there while you want to and see that it would take a golden call or. I'm going to kook. So I'm putting it on the side you on that even more. OK. Now this. You know we have to. Do it with boiling water. Yes I'm putting. Some hot water right there.

So essentially the way. You're going to approach them. You could approach them as you know water. Because I mean those will take two three minute you know. Don't you want to boil them. Because then they expand they get rubbery like you. So here it is you see. Either way if you do that at your house or what you would want to do is to do that ahead you port them about 2 3 minute leave them with a sort of spoon put them in the bowl of water and ice and they cool off your grind them out. You're ready to sail with your course. Another Ganesh we did because we doing a really fancy dinner and it was a very little ball of this table like this. So here it's a melon baller a melon baller but you see. There is a hold on here. Don't put your time here because then there is no way are you going to put up with it you see that's been the problem. So because you have to do this because of you really on the nice and you do almost up ethic board. The same thing with

alternatives you know. I should put that in there because they're cooked. What am I doing here. OK. Try to do a couple of those here. With them here. That's. Good. So basically. We dropped that in boiling water. The carrot for about five six minute so that the one which is not cooked. But. About forming it and this is maybe a one minute and then you're dragging it out to them of. The beginning of a boil. My beautiful canary they're burning nicely. In that. Time I want to see what it looks like inside. The. Other. You know. When you. Get there. Yeah very very delicate. OK they are basically cooked. OK. So you know

what we're going to rain there a few minutes. More to cook and during that time I'm looking at make also. Make or some it was boys really clarifying beautiful. Yeah. But you get a cross he's going to start sinking in it slowly slowly and you let it rest you know. Yeah but you need you know you need good hours and if the Gholson is not strong enough or if you have a stock which is weak that you meet ground meat in the clarification I kep on of ground beef. Yeah very lean. And that you cook it longer an hour and a half so that you get the taste out of the beef with that stress in your course I mean that we just have to wait until it's finished now. Clear it is now. Yeah and I think it's beautiful and everything kind of fell to the bottom. After a while start going so very gently you know. You want to go. And put it through the. Kitchen. You know.

I think you can screw people because these are expensive and you know. Down in the clean one that's perfectly fine with me. Very very good. She does a credible course and I have to tell her I think it's the patience issue. She's a little bit more patient than you and I think so. I mean make awesome is no good your time is beautiful. OK well I strength enough. And I've been here just to show you how to sell a portion of this. OK. Back. Now you want to put your garnishee in there. You know a couple of those those are warm right here in WA. Yes. Well what two three and there. Is a very they don't I know that means yes. That again. And you know I'm going to see crystal clear. OK.

And they see the call somebody present you with a chicken. OK you know after the call survey. We're doing. A chicken liver mousse for that you're going to feel moved you render the fat and when it's basically all rounded you have the chicken breast. You say Go on then add herbs and spices or done paper of course garlic and eventually you could them one minute off so that you are now you don't want to overcook it. We dusted coop just a few minutes. And then you put it in the food processor and they want really you know food meal if you want to avoid the PCs that Misty being there. And the cognac and the Beast as you and sold on paper to taste. And then it cooled off. But it will harden and stir it well with us but you laugh and then you can put it. Do your presentation

and then if you want you can do a beautiful decoration on. The green of leek you just drop it in boiling water for 10 15 sec on then it become wilted. We do things like that you know there is a little you know I think to put in the in the pastry bag. I mean I could get a hold of it. So maybe doing that type of thing. Oh that's very pretty. OK so we have a V here I mean sort of. I think so. This is shy of you know that you can put them in somewhere. I'm like OK is there I do believe you see a piece like that that triangle here I mean the lozenges rather. Than you can with them. You know here. And there. Doing I feel a little you know you can spend a few

hours you know you but I mean this is fun. OK now I have to kind of fill up my my book in the middle. You know. I have to do the stem or whatever you know coming out of the day. I mean you can do whatever you you feel like it. You know me. That's a problem. OK. Maybe I put that thing every how you're here. Oh so you cover that. OK let's do you flowers with this. This is a radish right. Yeah I want to use the skin because it's very vibrant and using a piece that I just from here with them here. This is what the red. Pepper. Uses around the Earth a good. Review we do. And nothing.

To do with flowers and here I am going to come around. This looks incredible. We put this year. Now at the end of this and that was do a carriage that I was OK. I do and this. Is. You know we love to do that. Kid. Yeah. We're good because and that's. If. You want something from the white snow white. You would tell you when you're deciding who's. Done it. So I was trying to duck right. Yeah I like that better. The seas of

reddish. Nothing is burning clothing because when you do that your formula varies then you forget about the time. And you know what you're going to do is do I have some. I speak you see DSP here. Yes thinking already. So I have to melt it. Usually what you do you melted. Remember this is like your course. Yeah it's like your course. So my with but with the jitter thing and they sell it and then you put it on eyes. In the Until you really. Get a very orderly and ready to take. Which is close to the now. Incredibly excited to see that mom is going to love it but she loves everything I love.

She can live with that. To go back into the refrigerator you know. But then that becomes studied and hard and that's how you preside it. So just put it here for the time I'm going to take an already. It's taking but it would take. It would take. That's nice. In the refrigerator. Pretty hard and then people can help them nobody will but there you go for the other. You know Piers Joyce the star sia the man that beautiful beautiful story. I love Bill rust and you know I've. Seen a lot of it. You want to see the skin with all of that brown in there to create our souls you know. So that dust to Brown that little bit in there is a beautiful piece of meat. This is actually the top of the call. It's called The Wrong top four five name but it's a

muscle from the leg you know the back leg you know and there is a five month old top wrong but I'm wrong too that's the top no call so talking about the knee just above the knee Yes that's where it is. Oh yes the old paper on this on the science and a lot of brawn it again and I would put the vegetable in it as the brown this fall. Here this of course sort of the trimming here to give a lot of tastes to lie to me that if you don't really have any training in your meat you can particularly born or whatever and if you don't put anything it's fine you're doing so with a carrot than the onion that's going to go into it after. But yeah we are a lot of stuff here where Darrell we're going to make some time for a better you have to buy something for Hanukkah. You have to fry something you know oil right. Yeah OK. That will fry stuff you know oil we're going to have. Now I love to do this because I am

when I do this type of vegetable and you do you want. Yeah. So we this year that all of the distilled in their spinach Sometimes I think a handful of berries all you know going to the refrigerator whatever you are you know I mean onion they're not coming there. You can cut a little bit of this with the interest of a slice or a few all you want like That's nice long. Oh no that was come too long but to create you know you can already cut them you go through them. I do live here. I am going. To retire. OK.

This is brought it to you remember we used to do that. Yeah but did you get there with a restaurant. We used to have in Connecticut. We are but many years ago. Oh right away and you know that when your mom wanted the restaurant. Oh that was gars. That would look for a reckoning that people in your life at some point. Everyone wants the restaurant. I think I know about us. Let's just get that into to you on be your piece you know. So those are actually pancakes you know because we do them in the pan. You get that right. Yes. Because it. Quite a bit of an adequate hearing it doesn't draw more equipped to do and quit study that showed a video here is very good. If he don't keep their

faith here on Earth for my roast chicken little to be proud here that he didn't read the thing between a brown and I white. You know why don't you just drop the ball in the water the other one your brown the ball and put the water something between a boiled beef and a roll of the time and this is real but I try to put this to brown around a little bit and then we put them into the oven. We have a lot of you are have the quick clean their own. Yeah there is really a year. That's good. You want to give us time Mary or own good I did. And we're going to do the pancake batter here basically a temper a batter

and you do it with flour. I did a bit of baking a couple of the yolk and ice cold water. Now you're going to frame this afterwards so I can yeah. You look beautiful. OK. Left two cup of water here. Very cold so I'm going to put my you ready they're ready. You go ahead. We have to put all of that. All of the water in there. Then we don't any question that would slowly go wrong grab this like this years grab this and bring it in the center. OK that's that's fine here now I put the rest of the water it's either very very light batter or you can see you're going to see the very liquid light that effect as a

partner. There's nothing you know you bring in their own. Better better better better better. You can do that a bit ahead but if you want to keep that better. When we did that Gloria Frank Taffy that all nice. Yeah and then we take a hunk full of a mixture of vision than the one opposite. OK so this is really the interview. I'm going to put it into the oven about 15 to 18 minutes be upon you know about three three fall for you calculate. About an hour or so. See the meat. Juicy but not only do you finish cooking it. Hundred eighty seven or so you keep it so

that slowly you get because the meat contract of the cooking you and squeeze you have to let it through the juice come out of it very relaxed so that's what they're like. Give me the plateau we're going to put it on. You know. Going to put it on and eat that carrot. OK. Now we're going to put some white wine. One tablespoon. At least right. And a bit of stock. Chicken stock. And then asked to cook a little bit to reduce. That. And during that time we're going to start legacy. I wanted to show you. The Boston lettuce you know you have to take them whole open them run them under the foresaid really wash the inside and you drug them whole in boiling water and you push them through this down the water and you cook them and they're warning we're about 10 minute and then after poor out the water gently heat up with cold water because you want to cool them up so they stay green and they stop cooking. But you want to be careful not to destroy them. I want to grab

them by the stem of the poor press out. Juice you know. Those were. You know small Boston letters about that big. You know don't worry if you lose a couple of pieces here and there you know you're headed back to it. Like this year I'll show you what you do with it. I'm going to fold there myself turn away and you want you know to remove as much water as you can. We can do to a lot of this. I get them in half here. We spread it here if you will of that green I put back here. You flatten them this way you bring that thought he brought back here. And clean beyond you want a nice little rectangle like this as a package you know. OK let's put some. Oil and butter in there. We're going to start cooking this. OK let's say this one is pretty small. When I cut it in half.

I said Will you read the piece that you had there and put it back here to make it a bit bigger. Let you boys. I'm going to put them to Cukier right away. You put them on this side when you want to turn them over. I thought we're going to pretend you know. OK wait you put on your body going to turn them the other way. How many more what we're going to do on. OK. Look at my live without cooking. And now we get a pancake. Look at this table. Here we make a visual. It's much easier to do differ with. Yeah. I agree. Look at the what we need to do now is too crude oil right now skillet you know let it happen. I'll do mine here one and one like this

and I give you these for here. A beautiful batter. Did you know all that are here. But this is a nice thing to do you know. OK I think we do. This. Has just grown lightly. When you do that this is cold. So you hold it like this not so you can do that on top of it. Over With. This is reducing nicely. Really. Is this. Yeah. Yes.

You're right but I think you'll find take you there bud Brady. I feared running more of the age you. Can't do that we used to do that. One fan kicked off one of the grid already there was a use radio when you have one or the other you do when you just thought of this phrase but you know good I don't think people would. Want that one. I think you want to I want to train this year. I may put it best more white point here. That in my glass to be good. Luck is the wrong one. Some of them do I have to tell you. When I'm cooking with. It.

Like why why. Would you maybe that. I could. Leave you over but. I'm afraid I'm glad of the whole. Yes there was a bit too much. OK. So they're. As good a day. About runaway carrot. No way. You know what. Carol would be very happy with the result. Very often we're doing a very unexamined dinner tonight so we strained very often a missile right here with the rule. And this is that is big. Yes yes. I think we get the pancake and the Left everything is cooked I think.

There you know what why don't you pick up with. This. Stock. OK. That's it. Well. Come to a boil you know you would love that little bit of that slurry of the starch the hot liquid it taken on contact. So what I have here is kind of you material. I don't even need that was food. I brewed like one. Just one tablespoon they steer it it's enough I stop the proportion of the proportion of the year because now they said again you've used it. And then you could be a bit darker than I may need slightly. More so. He's barely coming to a boil it. Why. OK.

That's good. So at that point. I think you're ready to. So we get the earth by and take you know the beautiful from the inside beautiful on the other side. That's where they are nice to eat. Right yeah. When you presided on this site so. Now you want to give me the platter. OK here. I'm going to cut a few pieces. Of the veal. A dash pink. In the center that's a very very lean piece of meat you know. The beauty of it. When. I say that. Is Great. You pretend this but beautiful. Now.

Let us. You can help me take one of those. Yes way. Yes way. Good for. You. I want to put my reader or just. Your other Jews. On the lead and I'm going to get you a separate plate for the pancakes because they won't let up. This. Is. A. Big thank you to them in half and half to half of one of your son. No three dollars. OK. OK here. And here we are. The braised latest and the vision. Of light and you right. Yeah. So what will that

mean. If. You like. Where you. OK so is there a special way to light it. You're right. Right. This is my part and I know this one. Is there anything special you have to do while you're lighting a candle. OK I'll let you. Know. It's all right that's all really good.

So now we have all of the cattle here right. Is. That the last day that's where they will be. That's great. All right. We're going to place later and you guys are right again and thank you for teaching out of what your tradition. Why Abby this is terrific. You write faster than I do. I thank you very much for writing my book of menu. This is part of our tradition to draw a menu to write the menu when. We have other. And look at that one. We want to show you for dinner I think sure of the menu. But you know what. We have all of those there. I don't think any one of

us three of the one that should be one of the best. Oh. Yeah. Kidding. And I hear. This is very nice for Hanukkah. Now we can finish the menu together which I'm really glad I don't have to write at this time. I want to show you a beautiful souffle here. You see the spirit of the word. So you just cut to the top of the ball. Yeah. And then you cut right to the top of the board here. To remove that piece. You can see there. And remember the fruitcake. Yeah. You can slice it in a different way you can even put a little bit of gone on your own. You can serve it just with and you continue cutting it like that all around which is already one two three about four friends at least.

And then you put a bit more cocoa powder. And you start scooping into it so you do the course of 20 portion that's 10 hours long serving the set you know. How about that a bit of champagne. Absolutely. This is certainly a beautiful dress. For a beautiful menu. And I'm getting with a beautiful woman. Oh thank you. Very nice to cook with you. Everyone happy you had a cat. Going to have a little bit of bubbly too that's. The whole of your time. Yes.

But. We also have. The. Pleasure. I'm so glad everybody got a chance to come. Here and sing our Hanukkah in our new traditions. Thanks everybody.

Wonderful the best Hanukkah. Oh and I'll Drink To That. OK well you know I did my own fall coming and I think we're going to have a good thing. 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. Judd 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 parents celebrates as made possible by Meyer Corp. featuring the analog family of cookware dishwasher saved.

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