Jacques Pepin: More Fast Food My Way; 223; Dessert First!

5 here in that truck it's going to be an issue and we don't lift stuff from the market. I have dry tomato I have holy golly Paragon fettuccine could be to keep me on some lemon juice. That's her big hit to get there. You know beauty I've built right here. Here we are. Is it a very I feel it can be a fear of cool a fella there I like abject response and this is that's probably my way. I've been working. On production funding for this series has been brought to you by quis an art

with the next generation of food processors from bread 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 Kouri oils and condiments spectrum the taste of goodness and by OXO Good Grips makers of kitchen tools that make everyday living easier. When in doubt stop with this and that's what we are doing today. Now menu starting by making a decision a very easy type of this is because I'm using at their Thea which I already have in my refrigerator at the base for a payoff. And that's a nice way of doing it. And I use those actually for you them for many different type of things.

You get them eight 10 inches by the flower. No the one with my fatty in that he's with corn and what you do they have a board at table one and a half of butter here that I put in the oven for a minute to melt put a bit of sugar on top of this I will dip that in their eyes and then leave it underneath. And they will have a beautiful cow under the tear. And that's about all there is to it. And then pear. I am using a pear here. Basically any Paya will do. Some are more right than the other and that's always the problem with fruit you know the ripe or it is the last time it has to cook. So here is one should do it for for people with beautiful red. You will turn to you as a little joke there for that this set rather than the small.

Tail which off to heart like single payer. I. Want to do one. For. Either extra. I just put them in a wedge. Iran like if you are. Doing a flower you know. These. And you continue living side. In the sand. Man you cry too. To stagger it. So that like the flowers you know. It's to be you could have peace. No. One should be just about right. Two more. Well and here. When you know when he had. These And I can put in the longer

this one here and that's about it. OK. On top of that you want to put a couple of tables full of sugar. That's one timbers. If you want and a half at the most. And maybe a tablespoon of butter. Friends are usually butter and sugar. And that's basically it. Now if you want to put spice in it like Apple you know people would put seen in the nothing like these and it's fine but it bring you another taste altogether. OK this is on the field so call. Nothing stick to it and it's gotten to be good. He's going to create a calendar. We tend to stick with that go into the oven. 400 degree about 30 minute 20 25 30 minutes. Here we go. Your plate on top. OK. Good. But this is on the way. So it's time for the third of twelfth of the mail and today we're going to do 90

best scallop you know me and it's so. And later on we're going to do anything Patty with a mess. And the payer is our sales so there I'm going to start with those tiny scarab. You can see those here I mean I know we get them in on the on the East Coast in Boston set and he would be called. They'll all scatter and they come in the front part of the country can assert your knife in the corner there is very little here. It's nice to open. And you see that scallop here the whole scatter. Everything was legal with it. There is to abducting muscle societally. The good there on that you you remove of course but then in addition to this bay area phone you have that that bright red or orange.

The rule you know all the eggs and this is surprise often but on the smaller one. We don't really really take it they just will slide out of that. Make sure the whole thing will slide out. Just to keep but they are slippery to keep the center of your scanner do the tiny best Gallo that you see and very very sweet and weighed that one. If you can't get those tiny best scallop like this you can or with take the larger one and cut them into pieces like this and it's fine. However when you get the last callup you usually would remove the abducting muffle. Boat here you can see it. This is abducting most all that little piece of white there are things OK. But we're going to do a very simple

type of Sophia with. It. We shall cut. It. Again of the stuff so I will find it. But at the table between. One or two tables of shock Charlotte. OK mustard. French Boston. French type of us to be sold. No we doing basically a must out of. A dash of a good red wine vinegar. You know here and certainly there you want to use the best possible all you can get. Just. Just so you know to call to mind the taste of the scallops Yes. Just think about 3 2 1 3 3 3 4 2 1.

I would tend to have it that my wife would make it usually to AC to me. Throughout this. Yes very good. So you can see the Nile scallop in there. And you don't have to marinade them because this is pretty present and that Al very Did he get scallops. So we can praise and I mean this. But I want to do a garnish for that. And they're gone he's going to be done with cucumber. You can only be told if you want to peel it. You go in one streak like this you know from this and that you cut the next city here you can alleviate holder in any case. Often they use if you cumber just like this. And I keep eating until I see the seed done it on the other side and continue feeding it in the same way.

And I do a salad with this and do the side in the same way. I have quite a lot out of one cucumber. You can see sht sht sht sht. He's a good visual to live so that's good. What we're going to do is to take a few of those last strip. Of cucumber. Put them together. And I would do as usually end of it you know just roll it together. And get them into us. I get it I make sure you know what we call it as Julianne. You feel that. And the crunchy ness of that will go well with the scallop. And we put a couple of varieties here.

And at the end of the Riteish. So here you go for not only look you have the color a bit as well but basically for me the aesthetic is really important. You know it should look good but. It should especially taste good. And in need of dice. OK. You know we are. I don't even knew there was this scale of truth of that I mean. The front way of doing it. I could go on this. List of who's really in of cucumber here. Good place to look in the center. You know. And the beauty of Riteish on top. He's very fresh. Crunchy. If you're the one

do. Maybe help with that first. It's. Like a dozen or so of scallop on top. Maybe a little bit of this on top of it. Yeah. And. Some of the radish around. This is good also for Cook then Paudie Sometime I do it even without munch of without the must study and. I serve it just like this when I can get those get up during the right time of the year. Just by itself right. I. Would bet there are only people who want to grab a little bit of it with it.

You know some of this. And this is the ninth best scallop in me and it's so. You're a great wind with this. I miscued hear from from the very mean they're all wrong and it's always great to have oyster scarab nothing like this would be perfect with that whine. It's gotta be great with that. And now on to the man. We're going to do an Italian sausage body again. You know instead of using the supermarket. I go to the market and I can buy those Italian sausage. Don't forget to. Remove the. You know the casing. But at my market very often they come even without casing in the form

of Paddy like this. Just as people use them for breakfast. So what I do it take about a pound of this here. And I'm going to put a little bit of paper flake. Because of this one season of the one I called last and then he used salt. Well there was enough paper again a little bit. I'm going to put pumpkin seed here. I thought of mushroom in there. I. Put a bit of garlic in it maybe one. Of the up. So you can make your own like you know you know. Some Shives in there.

Yeah. Right. You know yeah. Or with some bread. Do it. OK country bread solve some of the juice. It should be. And maybe to munch even. I have all kind of really be that or you've left over break. I know that this one is leftovers still fresh. Oh. Yeah. Well that should be more if you. Could break in a. Good cup cup and a half. The best way to make anybody a finger if there's no the way. And I have a pot of meat uh they said here and fall for 30 so that gives me about

about four ounces of meatball PSN which would be fine. You know you know what. That's it. And I can. I think I'll put a dash of void in there. When we start the parody. When you do that try to break it in half. And each you know half of it you have about the sense of pay. You know it should be fine. You know we use I use when I do Patty for example in French

cooking we often do but before the holy day and very often they use the meat like that from the market again all season. And then I do addition to this one time each phase and some time it's whatever but it's an easy way of using the supermarket which is where the type of cooking that I'm doing is all about you know using the market other prep cook. You go there you have things born out you the mushroom off life if you want. You gnash are playing anything great we're doing it in the West my hand. This is going to goo under breath now and I'm going to cover it.

Because he's not the type of meat that you want to do Ray or of course the pork you know. Even with all the seasoning so it wouldn't take but a couple of minutes on each side. Fine. And during that time I'm going to cook. Some corn to go with it. I have a cup of great fear for all my theory now you can choose. And for a cup of water put it I thought in this. And that could be very easy to use. And we love it at home. Theo left. The. Field doing pretty well. I. Think I'm going to movies here. He'd go faster. On that though. Yeah. And when you put this you want to put it just like very frankly only thought.

If you want to cook it for two or three minutes until you think of it and I think it's time for me to kill him the thought over. It. That's good. Now I'm going to lure the heat. Unleaded cooked on a lower heat for about three four minute. OK this is ready. And I think you think

I. Have a little bit of quickly and I could put a dash of white wine on water just to melt a quick 30 this make sure that if you put white wine out I didn't hear you want to boil it. Did you know. Really needed the half health of the wine and also the the alchol you know. OK. So and. The his I kind of hold me. He. Did that in there.

I. Plan to give me one day for 20s and I doff are. Just that little bit of you know on top of it. But maybe a couple of the nuts I have not seen in there. If they fail more than that. If you want to. And this is great you know this is the Italian sausage patty with the method I meant cos. The night crispy thought should be ready now. So let's check it out. OK. Yes. You can see that a fair amount of off some of the sugar and butter

runaround a little bit here but it find a beauty of that type of thing is that never sticks. I hope that you see nice and dry for what we're going to do. Is glaze it with a little bit of a break up. I have an epic good glaze here which he then after a good jam. I mean often you know people buy glaze and often the glaze and then we see some of the fruit. Usually a fair amount of the gelatin in it. And you warm it up and after when you put it on the fruit. It never move again your usual pastry shop you know. So this is a very chunky type of just a pretty good job. I make my own and he's very chunky to exist and I love it so I don't know any of the species of a precut on top of it on the contrary I love it.

OK in the middle. Covering like this you can. Are we going to try for that to. Be good enough. A blog like this. If you have a piece of film do Iran. I get here. Cut it off you know. He doesn't show to lunch. And we could put some. On top of it here. Maybe crush the piece. That's it. Put it on that simple pail. And that I would want to have that probably the wady. Maybe hop now. I.

Don't see a very crunchy. Kate on this side. That's very dark and he should be 84. So this is. The PR craze and we demand menu of course. I would want a glass of wine. I have a good male over here in California. Otherwise there is wine in my glass. I am happy. Don't be afraid to put your own priest on for a very very worthy end that you find in the thrill market but you make the dish your own. But I'd be cooking is it 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 elected 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 Mon 26 shows on DVD for thirty nine ninety nine plus shipping. Production funding for this series has been brought to you by. With the next generation of food processors to stir fries they 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.

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