Jacques Pepin: More Fast Food My Way; 209; Fast Proof

Both are great for a view of being their old bread like baggage or concrete bridges to cut them into flight. I need to pick stick like this. Put that old to upright the beat of ot of all all of the old old stuff you mix cheese grated cheese that break Jack human again the problem is that there is a cheese mix it together going to fold up in the oven 8 10 minutes until it nice and crusty like we have here. Cheap bread steak with don't want no more rainier than they could make at I was active and the Fast Food My Way. I've been cooking. Production 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 are Gannicus a purveyor of fine clean airy oils and condiments spectrum the taste of goodness and by OXO Good Grips makers of kitchen tools that make everyday living easier. Good AM making bread. I don't think people are things that break the fast food but really that particular I receive very very little work and I want to show you how to do that. And we're going to serve that with cook eggs with cream shroom a bit of corn Yeah that's a very elegant figure. And I grew a broccoli knee being sausage clam and that pretty healthy and we learned that cookie dough raspberry. Nice menu so let's start doing the bread very easy I have about two and I

want to pour about a cup tepid water the water should be tepid and a couple of teaspoon of salt in there then I put about one he should have used. You know the yeast in it could be a little more a little less. It's fine. And this is it. And then the flour. So this is in a pot and I have four cups of flour which is about a little more than than upon three cup of flour is a pound of flour. I know many receive. Tell you three and a half. Basically if you grab it into the pot I do and lever it up three cups like that will go between 15 and 17 ounces. So that's what they were saying together. Stir it with a sturdy but you know like that it should be. I count of. Gooey bill this way and I think

this is about all there is to it. You put that in there. Remember that in that you mix it in that pot. You proof it in that and then you put the body in the oven. So it's pretty easy. Keep it at room temperature. For about an hour and a half depending on the temperature around it and then we're ready to break it down. Well I. Have it in more coffee while I'm waiting. I think it's about it here. Yeah. SM is wonderful. Now you can see it's puffy around and start going up. So I want to break it to just to brag to do that to fill fries. And that said basically that's what you do you break it once and you do that at night they do it at night. And then I put that. In the refrigerator of a night

10 hours 12 hours even 14 hours winning out all your sleep. That's already for the refrigerator. Anyways. I have one here. Just been in there for like 12 hours. So you can see that it's proof you have those bubble on top and all that and of course here you don't want to deflate it. Well you do now without the lead. Four hundred twenty five hundred fifty degree about 40 minutes. And that's about all there is to it. So I have one here. Been could that amount of time he's been on the table for a little while to deflate and each shrink a little bit so. I can see that as a nice crust. You see the nonstick pan so. This is it. You can do that.

For Eyebright to be easier to do than that one. So here we have right here. And now. Time to make this. And the disabled here. Again make your life easier. I'm doing it with kookie do a bit cooky do that you buy a few feel market. And you use about 6 8 ounces of cookie dough. So I have a piece like this. But then you are a rolling pin as well. About you know. You know when you wrote it like this. Be careful because sometimes. The plastic that you have on top goes underneath and it stops so you have to keep it lose on the dishes. So you place that directly on a cookie sheet here. Is where. It is

and then. Up and maybe not quite round you can take a little piece there and all that but what I want to do is to bring back this side up you know gently like this. Type of quickie do you want maybe to bring it back twice to overset and sickness for the edge. We talk about fine here. Now you can see for example and that it's thicker here and they don't have as much door right here so what I do a press like that leaves in my hand in that direction to make it. About the sand all around. You know. Like modeling clay you know. The kids love to do that. And after that you can do a design with your finger you can have a little bit of flower. There and you press with one finger and shit like this.

You know. So those. Films of course make your life. Easier to do although you can make your own as well. OK so this is about. You know about eight inches you can break the center a little bit if you want and that's that goes into the oven about 10 minute. You know we are. Good. For the dough. The Bradys made. The dough for the difficulties made food stand to stop the film school and do it our very elegant. Type of deal that we call we're going to have an exit in it and I bays of mushroom underneath. We shall It's very elegant glade with a levy of cognac. So

what I have read of Charlotte. And you know their dash of oil. Be fine and you don't want to have to lunch because those are relatively small although there are about. About cup after cup of coconut. So here a little bit of. There is so mushroom. Just like coffee shop like this all life. And you know what a cup of it. You know you know it. I like anything with eggs you know. OK this would render a

little bit of water a little bit of liquid. And even more I need about me that's more than enough. OK I thought that purring that. And that's good. Sometime you know a little bit of water at the beginning and something like this would give more fuel to it and you stop developing the more fuel like that that he gave operate and he thought brawny a little bit actually you don't really want that to Brown I'm going to leave that with that tiny bit of cognac and then from Cream Creek Iberia reach. Here but only only a little bit of it. OK. Yeah can you and the.

You know when you put an ad coating something I'll call it will evaporate. I don't 180 degrees so I need to evaporate in the form of vapor. If you happen to put a match you feed you don't put a match. He evaporated. So he doesn't really care that much when you have that piece of it because the flame definitely caramelize the blood all the hype. But when you have a liquid like that with no you don't not make the difference. So now I want to put a bit of cream. Oh. All I want to do here on high heat.

I'm going to say a nice make sure that we reveal for example but there in that case here yet again so we have four there. We can do that you know but I mean something about half a cup here that I yeah. And it's you know it's it's about fine. So. I would put up with you know. With good. And you put your eggs on top. That you can do ahead of.

But. Break your eggs on top. Sleep. Now those type of dishes you know Chetan in French cooking will rarely be sorrier for all the good we have brunch or whatever but that would be an elegant food of course for a dinner. It would say that we're going to put this to. You. To boil. Gently here. The lead out there you don't put the lead at that point because it would prevent the steam you know from going into it. But. We leave it uncovered. Uncovered this way so it can cook it and that will take when it come to a boil let it boil just Chantilly and leave it for about five seven minutes deepening our you like your eggs. I feel like it quite creamy in the center. And while it's good King let's start on

the next dishes. And the negative is going to be out of brocoli and me being so sage on climate again to make your life really easy. We are using. Canned beans candy Linny beans canned plan which I always have you know in my freezer. I already have sausage. I mean in the pantry I already have a sausage in the freezer if someone comes and this big diddly it's the kind of dish that I can do very very rapidly through a little bit of. How do you boil here. And the sausage patty like this. I buy a new market. Sometimes they are in Paddy some time during the four months stage make sure that you remove the casing you know and I use this in a couple of minutes.

We're going to could you put the broccoli and now the broccoli knee here. I'd come in at my market. They all knew them a number of years ago. They didn't take this. You know what I do is usually a tape at the end of it the them feed the OP and sometimes they are pretty old. If the old you going to have to take the skin out of it my wife always does that you see you peel them like this. You come at the end you grab it and of course at the center a very tender when there although we don't need to do that we will. Although my wife would probably do it too. OK. Broccoli any we could add them into about

a couple of inch inch inch and a half a. Day. When these are on the lady. I'm going to put some money on in there. So I did a piece of onion. Oh. But I still have a copy of Phil.. I hear you. A little bit of garlic a couple of grove of garlic goes well with it. He'll yeah I'll be good. Garlic and I live beat a

flake. You know the paper plate here that you put and put whatever you can do that. OK. So that basically you're ready for all broccoli. So I won't put any paper here and then I'm going to put the juice of the plan here. Of what of the juice of the beans. Let's get this. Bring it to a boil and cook it three four minutes before we continue with the recipe. So let me check on my eggs here. A little more. I'm going to check on the cookie do. Well. And this is ready. To be Ali. They only took 10 minutes.

And you can see. That the weed spread out. You know a little bit here. I put that actually on those spaces. I don't know what they called but I mean nothing sticks to it to they are great to live that set up a little bit because it's still soft. And then we can go on with the receipt. So. I think there were the eggs. You can see the top of the eggs. I think it's just fine. And yet so. This is quite an elegant too and I cut pieces of bread here you could make of it. You butter it and you put that in the oven we call that and we had. We had tea in front and that was classic when I was a kid. Even a sub boiled egg my mother would do more yet you break the top of the eggs and then you'd leave them in there you know so that's what I say over this year.

Yeah. Hot. Now you want to cover it. And you see. The cover of this here. OK and take that one. Should be. Beautifully. Creamy. The center of the yolk should be nice and creamy and mix with the mushroom and the nice. That's heaven. Don't tell that guy I hate half of the They've. Up. And here again the good eggs we scream. And I feed my rag. He's already. Budding away here. Yet And it's cooked. So here is the time to put the beans in it. Rest of the bean to see those broken right brain. It took about three four I mean it. That's fine. It

climb as well. Kind of makes you you know that you have in Spain for example. You know on the climbs and beans. And I add a bit of some sage ear that's going to. Have the steak we want to bring that to a boil. I want to taste our waste taste. It's fine when I get into the fray here. It's pretty hot. I want anything to do with. That then you know. Pepper. OK. And this. Nice portion of this. You know we are on top of this. I probably would put

maybe a little bit of. A little. Report of a very good ole boy here that would go everywhere with this year right on base. OK. To finish it up to Maggiano's Reggiano on top of this. All right help. Here we are broccoli need beans and clams. Now it's time for this. And it's time for wine to I think I deserve a glass of wine. And a lot of work already so I have a nice mellow here from the waiter with the meal. OK. Now this is cold. I mean cool. You can go yes. You see things light on this. Can't put that directly on the platter here.

And of course you can build it with any type of berry that you want you know in that case here you have strawberry I have a raspberry but. Building it up. Starts from the outside. And. Takes a little bit of time. So what I do I put raspberry preserve on top of it and there I find I put it in the microwave oven too. To soften it a little bit. Could be a be thena than that actually. I. Would play better. That give me a need that type of sweetener. Yeah.

And if you want to make it even slightly fancier and if you happen to have a pomegranate your other yeah then you can. Put on a granite on top of it what you do with that you know I always do it with with a fork to break it you know into into segments like this. I mean these are the fields that after you can crack it we've got handy this way. And the way to take this out you can even have water in your board because any of the white filament will stay there. Take something very sturdy like this upside down and just. Did it like this.

And everything with four of the brain here. That's an easy way of doing it. You know we're. Set. But that's a knife addition to this. Who want to do on top of this. And here we are. The cookie dough right here into. You know you can make them your own. Challenge them and it will be the enough fun that the whole idea of cooking a big 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 chalk in the kitchen. Prince elected recipes from the series and meet some of the people behind the scenes. Call 1 800 937 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. 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. 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. Television production.