Jacques Pepin: More Fast Food My Way; 207; Layered Elegance

A few fresh ingredients can be a wrap to get out there we get an exotic looking through a school rice paper to create what your rice paper to eat get stuffed and you put seed on throwing their scout on a couple of dry tomato a piece of a catto. You fold it dece way. Bring this to a site to get or keep folding it and here we are. It doesn't take great technique or a lot of time to great good food to share and if you buy food my way. I think working. 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 Quezon are the

next generation. And by Scharffen Berger makers of fine artists and dark chocolates recipes available at Scharffen Berger dot com and buy spectrum are Gannicus a 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. What do you want to do today. But I don't know why you have a nice menu for you. Granted I want to do yes I think some of your favorites. Excellent Well there has to be fish involved right. OK but if it's Google Groups Let's go. You have an apron. Yeah OK. And they're brown. Well tomatoes I love tomatoes. Today we're going to do a Greek tomato tomato salad with all of being greedy and would present it in a different way. And after that we'll porch asylum and I know you like pushed out of here with a sour cream. Yes please do a few peas and carrots just like your grandmother used to do. Yeah.

And if we get we've beach so that my granddaughter yet to do something like this. OK. So you see here we have tomato. Oh oh you mean all lives oregano and fear of cheese. So we're going to do a classic Greeks but we're going to build it up to make it very elegant. You know how to start caring division in America. Yeah. OK you make of you know Grease. OK so. There we go. Can I put some lemon zest in here too. Absolutely. So I'm going to start casting. And I will do my very best not get any path and here I promise you I will. OK. I'm cutting this 15 you know. But keep it to put it back on. Does it feel really great when you. Know we can't find those tomato in the market.

And. I'm going to cut it into about five slices except for the bottom. We'll keep that to put there on the tomato. So when is it OK do you mind if I squeeze the lemons from my impeccably clean really. For Absolutely you do it just as you do at home. OK here either. We have to know I think that maybe you should do one of those and I should do one for that be yours. OK it's been mine. One. Two. Three. Four five. OK. Wow. Oh this is going to be really really pretty and that we keep. I'm going to come. To love him. OK I'm going to put some olive oil in here. Good. And some salt and some pepper.

Now the fear of cheese I want to make it look there's going to be a big difference. A couple of ladies like this. Then remember we can put some around. Some around the declaration. I'm going to start mine. Just to show you and we can do any of the gradients doesn't really matter in what order. I think in between. We can talk a little bit you know a few grains of salt. Oh my God. So here I put a piece of onion. If you want I have felt myself feel the same OK. They put the thing on slice here. And the single slice I'll cover it with cheat try to get me a cheese. Do you what do you want me to get a plate. Should we put this on a plate or do you think it's OK to move it. He took it to me here and I'm not going home but I'll take my tomato.

We can take your tomato and start doing what I'm doing here covering it up. Do you want a little bit of everything I do. Yes please. Definitely my mind. So you now at least I don't have to be on that one. Do you want a little bit of that I got in between you know maybe I just do the one OK. No I'm putting cucumber in you. Will let me. So can I peek in yours. I did. And you know my first do something else OK. I mean it was an onion. Yeah. You are of the Union. OK. So we just built it up with the semi gradient that you would I mean congressionally that's what you would want to do is just to put it on there. If you look at all of the language you know you want to see here. So you want to try to make it so that. Thank you Luke. Thank you. You do that for 200 people to write no problem here I guess you want.

Oh that's perfect. You know and you can and then I can move more PC on the fight. OK. OK. One two three I think I'm going to put them all to sleep again. I mean no one here. I like this. I actually I also really really really love. So good luck with this whole thing. Perfect. Piece when. We first saw the onion only when we had other you know you could be seeing us. First let me repeat exactly. Now the problem you've created. How do you eat it. I think what I would probably do is to put all over.

And I did it. Yeah I think you can get it right. In for speech like that you just fall over and it's great. OK. I'm putting mine back here. And you have put it on my plate. OK. Here what you see now we have built up a little bit of thing to put their own. Right. The same garnish for example with input only. Only a little bit. Yeah I wouldn't go inside very nicely. OK so this is your only and they didn't it. Do you want me to chop them. We want to cut them into pieces. Yes so you know you crush it like this. You crush it like this and then the peat comes out. Oh. Yeah. So I don't have to spend eight bucks more a pound. Do you think it's you know you can do that. We have some color.

You know what. Well if you could deal even smaller pieces. I'm going to get a bit of the cheese to put their own. But to put. You know. The semi radio on the way. And making a mess there. OK fine. I'm not making a mess. I am shopping. I'm giving you a little bit of that when you're done. Oh yeah I think you can take all of the Arabian Nights we have there could them in two large dice. And you have your classic Greek salad. And this is a little summer kind of thing I think. Yeah. The summer lunch. And then I didn't put much dressing so I want to put more dressing on the outside. Are you OK. Except for this piece. OK well maybe a little of that holding with. You know we made I want my name to be felt up just do you want to add some oregano.

Yeah I mean traditionally with oregano or with I mean in Greece. You're going to have. To veto of course a great deal of lemon juice which we have in the dressing oregano. This is your classic think you put in a few pieces here if you want. That's pretty that's it. Now you see you're in the restaurant and you cut that costly and present it question that away so you cast 350. You do it this way you chop $50 and head out the Greek tomato salad. OK OK. It was beautiful he does look beautiful and I know we have to wait to eat it. What are we going to next next. Peas and carrots I would like my me like your grandmother. She did it with a small potato also potato carrot. You know should I start cleaning

carrots you know. And then only when Strake. Yeah. If for some reason you want to do that when you you know I mean OK OK so make sure you make it on your arm without your finger being higher than the carrot. All right well then if I have to do the carrot you want to chop. OK OK. Good good. OK you don't need me anymore. Yeah. So you want to get a piece. OK so this is pretty hot with the butter and then this. OK. Can I put all of this water is that too much like.

OK so there is no running water so we have the scallions. You're on your own you are so that little bit. I think you'll quickly come you know. I think so. I'm just finishing this. Okay and then I'm going to cut your carrot and what you have there. The peas frozen tiny the Baby P Good. Frozen I was about 5 a.m. You always did a little bit of flour I put the flour in no other way. I live you know. You could be you know what you can prove you know you have to be you know. Your grandfather will be invaluable to you or you're kidding I had no idea. Carter I know

you know what you like. Oh wow. Yes that I quit so I reckon I mean the right time or the time or whatever. Then you can put your flower in it. When I finished the carrot. I. Like when people are born. Would you use. This is all purpose flour right. Yeah yeah we would use my anger for this like a cook. Oh yeah yeah. Absolutely you cannot put it to do you have to stare it right away I'm going to call rope you know so. You go right away. Right away. No love. OK. And then. We've got some water and now you put your water. Want to bring that to a boil. I could keep three four five minute.

So I often zucchini here. Did you cut the mandolin. You can cut them with a mandolin. Otherwise if you have a really good stable pillar you can do it with a vegetable peeler like this one because wow. I would not you know I serve that's sometimes a salad like this. I do you know but I don't want to eat them rule really. So you put them in the oven but it's not like they have to put it in the oven a long time. Three four five minutes at the most you know three minutes just to get them soft. Soft in the oven you know. And you put all of well on your right you can leave or you get it with nothing at all it's fine dishes and all stick burned so you should be you know any problem otherwise you can put a piece of aluminum foil even or something if you don't want to do it. OK hold on top of it and take it with you and

then put that into the oven. Right. Three four minutes. It's about 350 400 degree oven. Just be trying to soften it. So this now he's burning very nicely. You see now so now and now you see the thickness of it. Just did a beautiful owl you have just a little bit of viscosity here but we're still going to wait for the piece. Yes we did. So maybe if you want you can get the Salomon. OK. In the refrigerator. It should be in the refrigerator. Alright keep your fat and refrigerated. Any type of fish until the last moment. I think you better and already get the freshest. Fish that you can get. We're going to do a sour cream too which is quite easy to do with this. Yeah this is from the back of the salmon. You see that it in when you do a steak going you do a ceremony like this like a steak they call very

often it takes the whole Sodom and cut right through. But then they read the Born in the middle right. If you want to do it without the bone you take a piece of filo like this but with this skin. Here you have the skin here OK. And here is what you do. You could through the skin. And you don't get to. Keep about three quarter of the way down. And then you say oh it is perfect. You're really cool. No bone in. That's excellent. OK. So maybe we can put the piece in OK because I think that you know I said. OK we have a pot of peace here. Yes. One talking and one of the other. Weekend. Is perfect. It's funny because I forgot that my me always makes a rule like just a little tiny little bit.

Yes so. I did. And we could put a dash of sugar even but that's fine. You would have when you do you know sometimes you do. So are you going to I'm going to have a little sauce OK. And it's going to be pretty simple just mayonnaise sour cream some chives okay and some salt and pepper. So that won't take too long to cook now can put that. Right. You want to do that at the last moment and the Sandeman were about four. Five ounces species and you can see the thickness you that good inch. Inch and a quarter will take about four minutes to deep an hour you like it could go through. I mean like it slightly under cooked in the sand. And your mother like it here. But I don't have to cover it now. And the best to do boiling salted water. I think

that the best just salt and water. Yes. You see. The sand didn't even come back to a boil yet. Why would you want to do you want to. True we can put it on top of the sentiment well before I cut the lemon I have you know you're scared. I didn't get it myself. Well I know that I don't know you know. OK. A lot of paper in there. It will take two months. But I mean it's sour cream. Do you want a moment not munged and if you do just a little bit you get the bright green. Now that's what you all.

Do that my mother used to do when I was a kid but she would love tiny fingerling potatoes which was practically our whole meal. Let's check on the sentiment. Very slowly see the thickest bell. And I can see. You know that it's still quite roll in the sand. Ok at least he doesn't come back to a boil. But. It's OK. It doesn't really have to be forced in that water. After all we have time for a chair. OK I'm going to. Forget to do all along that they've been there maybe too long. I don't think so. OK I think I'll just write. Then again I am an optimist. OK. I think. I mean because you don't want to just phone them to soften the Libby deficit. OK so you know what

we can arrange a plate maybe. What are you going to get. But I think. That piece of salmon or so. Yeah but I mean to put a piece of sediment on top of the zucchini later. OK let's do this. Oh maybe we can have a Japanese. With a border I mean you. I'm thinking you know in my head here you know doing. A go on the show exist. Oh that's very pretty. And he's. Able. I mean you know OK and in my head I was thinking that we could wrap their zucchini around yeah you can do that. Now because you know I thought it was a bit of a bit for yourself. That's very pretty. Yeah. OK and I'll shake the sentiment again. That piece is smaller. And that.

You've probably cooked enough here. We can take them all out if you like. That piece may be the best piece of all the part of the belly. I can see you know that's lost here but a good little boy and I know because I know it goes up like this you see the center. That you see the beat with mom likes you. So let's put it on this side look better. All right. I mean removing the rest of that sentiment so he doesn't have a cookie. Yeah. Yeah. Great. Keep it warm there. That is a perfect idea. Can you keep it well with that on top. OK so here is the sauce. Yes we can put a little bit of lemons asked either of you

know. Sure. Yes I did mess up the side of the thing so I decided to stop while I was ahead. OK. It looks pretty. Do you want some on the sauce too. Yeah you can put a bit in there. That looks absolutely beautiful woman. So cream and her and the little meet the frilled the beautiful bit of questioning with this. And this is my lunch. I think if you set your dinner you know big bowl of peas and carrots here. OK. And he just you and Carol. Just like your grandmother. Absolutely. And now I'm going to show you how fast for your daughter. Oh good

God. So well to up on some shopping for us I think is a splendid idea. I love graham crackers so what I'm going to do is do what they were spoon of. Sugar. This is required Archie and the little bit of dandy line there. And you mix it. Makes it so they show. You a live record that you know that's wonderful you know it's really really good. Yeah and then you can put a little beat on. When you're on your plate one of those graham cracker you can cut it in half or break it just a regular graham crackers. Yeah you know with that on top that will hold. Good. To have that here. Very simple then I ever saw that I'm going to put a bit of cognac. Well if you do it for my granddaughter don't put the cognac maybe a little bit of

water. And we'll put some of that right on. So jam just a brick. On top of it. A couple of. Break it like this. OK. That's it. That's wonderful. Sure is going to love that. We're going to leave and we've got to do with Big. This is good. Great to cook with you. Cooking is love. When I always cook for the other. That's true. Visit our website at KQED dot org slash. More Fast Food My Way To learn more about the band. You can watch shows online buicks or clips of shock in the kitchen or in 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. 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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