Jacques Pepin: More Fast Food My Way; 210; Brussels Sprout Love

When you get a piece of really fresh start in the city the perfect time to make a cute kind of unlawful and what you do you cut is to die like this. I mean cube rather than nothing at all. OK you put that too kewl your food cold all night at that of sugar. That's where a lot of crack paper there is and he's going to Cuba within 20 20 30 minutes and that you can take those pieces and roll them into the film type of the boss of the Shi'a and all that and you have this you can enjoy it even if it takes only a minute to make. I object to fans and Fast Food My Way. Production funding for this series has been brought to you by.

With the next generation of food processors to stir fries we do the work to save you time. The next generation. And by makers of fine artisan dark chocolates recipes available at Scharffen Berger dot com and buy spectrum are Gannicus a 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. I love to cook. So cooking is great and for this menu type of menu that I will do for me at home and my family were going to start with a few food chowder. We do in New England we shall fish and fish in it and the crusty chicken leg with the mushroom sauce. Finally Africa Brussels brought with bacon that is great for Thanksgiving. And finally a divine trial

which gave nut. Fruit. And bought wine with it so that with even for us. The chicken. And that she can hear the time I like pie better than any other part of the chicken. And those are about about seven. And you may say it's not that much I meant course but in the context of my menu. Remember that there is going to be quite coarse you start with a lot of stuff so we tend to have a smaller man cool off now to help that cook. What I do I turn it. On each side. Try to born a little bit here just like this. Just to. Increase. The cooking we could eat the place where it usually are with a little beet red you know. So here we go. And there I leave the skin on that particular chicken while stopped without any fat in there.

Directly in there. This is so I can see that he doesn't want to stop frying it. And of course I'm putting this freshly ground to wash your hands after you do the chicken. You know when. He's going to click a couple of minutes when he really sees things like this. I want to be sure that he's not thinking. And I would cook that chicken for like 15 18 minutes on the skin you know supposed to get a really cross the skin. I'm going to do that one because I want to be the only relief here. OK. And cover it up. You know we are that's a lot about 16 18 minutes.

And now I'm going to stop on the shouter. OK so how do you boil. And we don't leave all in there. And leak. And there is a property there cup cup and a half. A brick. Do you cook your league always like this except when you want a so-called Judean of a leak. Do you know the case today but if you want is your DNA ready then you take that part of the leak and you keep it. Together because you know again I by Mother Nature. So you leave it like that folded in half. And could it be where you think it went to court. It's a very thin thread like that. That are often done in Newark. It's fine I can put that in there as well.

Good so I want to try that for a couple of minute garlic and the mushroom. Well now those mushroom. I just watched them a fable no good because you should not do it ahead. It is not that you don't wash much that you don't wash mushroom head or the way they get yellowish on the tub get sticky like and the discord or. Even the audio of the moment that you already know you have them given to water watch them and take them out. This is it. OK so you have that in there. Already. Many wonderful. Think avi.

Catherine pan and the type of dish which is great you can do a few with that through the type of these that you bring to the table and because it looks good. So with this we're going to put the blame juice. I'm heading here that will be the base and a bit of water as well. But a cup of water. You could use you can talk but basically it is fine here. We want to bring that to a boil and cook it well. I mean it a couple of minute you know at the most and then we're going to need to do this and taken it. We've put it off Lake. And I did. I need you we're doing it and it worked beautifully. So there you can prepare ahead.

Doesn't really have to cook that long. So that I could cut it in two pieces. I want a half inch. You're going to quote about you when you do this type of soup. You can you know the thing that you have in your refrigerator. You know that piece of some scallion in there or even salad I shred the side out and put it in there and then. We're going to serve the fish that are on here. I could scrub very often. I mean you could use salmon for that matter here. You could use. You could use catfish for that matter or all kind of you know I y type of feed of fish like that that you want to cut into maybe one inch.

One in three quarter of an inch pieces. OK I can see that it's boiling now very nicely so I did it boil for a couple of minute on this upside down. So the steam doesn't run all over the place. I finished cutting this. So there you see for people to probably would have a piece of fish Papias and. And that would cook quite fast you know. So I think that now a couple of minutes. It's enough so I can add my zucchini. Here we are. And I can sprinkle the potato for when I do that. I always like to use the point of a whisk you know just to stir it on top so that I'm

sure that it doesn't form into a big lump you know. Go to the very end you know to speak and through. That said and by the time you come back to our ball Ballys leave. Do I have it. I'm going to cut door frame. And I cut that. Into well in species like this. OK so you know if you want to buy small frame even a small one then you can leave them whole. But I like that size that's about. What they call it 2024 at least 24 shrimp be a pound that's how it comes. So now the thickening agent. Of the potato Frank

just a little bit of. A. Thickening I can put my fish. You see the of course I say what you would do at the last moment. You know like that if you have a party you do everything except the fish. And at the time when people sit down you bring it to a boil. And you put all that stuff in it. A little bit of half and half. And I will put here. About. Off a couple. And by the time this come to a boil it is B. Cook You know it's a great quite satisfying you know I want to come back to a boy. Well you have it ready. Beautiful soup with. A bit of cleaning up right there.

I have the French fry. Well the American Red White Blue and then you want of course to sprinkle a little bit of crab on top of this piece of crab. It is expensive but it's still delicious and you serve that maybe with a cracker and you have the first dish of that meal which is a perfect dish or any time. Torres good so. I'm going to start another dish that we are doing which is the Brussels sprout. When clued into our small protein is my daughter. We never gave her a choice of what to eat we said that but we're eating today. And finally when she was older and that little baby brussel sprout spinach and artichokes didn't know that but she liked the best. Who is good to do that when you have kids you just do it you put it on the table and don't reward the kid

when he discreetness. Well the weather is going to ask for something. Well get a full slice of bacon here of about a pound Brussels sprout and here is my Brussels sprouts. What you want to do is to remove that party when it's all like this and any of the leaves damage around idea of that of the stem. Now you know. I used to cook them in the water boil them or cut them in half now I could Demerol that much easier. And I fly them. The food processor. Makes it even easier. So. Here I have. Right into the tube. I don't even know them down.

But Matt you really make your life easier. Well there is the film five blade you know the heat about like full meeting meter or whatever ideas following that but I you then those you cut into the night being fly here. Going to work perfect for that. And I bake him enough you can see they're really getting crusty and nice now and you know what I want. So the brothel sprout. I have about a pond to upon and a half you are going to do directing there. That have told Leno the bacon you filthy but he didn't need to hold it for

their mother cracked paper. And then I'm going to make it what so called that he'd I'm going to cover it and the team is going to Thwaite it. A couple of minutes remove good deed and quote Can you cooking it on Peter. What even more secure is a gun. So it paid on that side. And now let's check on the chicken which I think you use really crusty and I think Radie. So remember that that's you going to watch kook only on one side. They love the cover. I can take it. Yeah I can see that. But he's kind and I would cook. He did. Well yeah. Yeah. Here we go. OK. Onion and garlic.

In the chicken. OK we are moving here. OK. And then the mushroom. Now those mini bed I'm a bit over the one I want to wash them. The best way to give them just the way they are when they come out of the market and you're ready to use them wif them and live them in that case here I'm going to die to die is the square to make it my home. So we had the chicken the chicken by the way you could keep it warm in 150 degree oven off. So I'm going to lawyer. To go with. This. Head and check on that I can hear it. I grew

up on that even more if you feel that I used to draw I need done for fun enough with a bit of water in it you know again or with other good bit of moisture. I think. This is the trick of the trade. If you said you make you weak in French. OK. So if we're dice on this. All right. The received B. You've already. The expression of one moment in time which is what happened the day that I did this. In fact when I did that Ricky before it probably was de from the New Deal. Now always different. OK. It's that. He.

Said. That there was a coup and then. I didn't quite hear the hook. That. Would be wrong. With that and I'm going to think of this just like this. You have to do that. I mean Brussels probably is classic for Thanksgiving you know. And often they do it this way. OK. If you bring every pastor here. And.

And only have enough money here I would have a little bit of wine. One tablespoon maybe two. Remember that theoretically you're. Going to would probably be in the oven just warming up. One hundred forty hundred fifty degree oven. That's how I would keep it. And you know we are. Maybe a beautiful green for that. If I had. You know I was left on the nylon and I'm nothing to eat I think chicken eggs would probably be what I would choose for the eggs I love eggs in any fall and she can in any form or so who lets the dishes cooked enough. That she can hear. He can see that I can hear it. I mean you can hear this.

Even a crusty the top is. Cooking it the way I did. So you have four of those of course don't throw out the juice. She's going to be there. And that's about it. We're all dish here. I need a bit of the. She was actually. I don't want to hide. All of my chicken here. And the meat of it. The juice. The shy of the top. And this is it. Simple elegant and delicious. And now they say I sort of despair but at home. Usually I

finish the meal with a piece of cheese and I went out and very often a piece of fruit. So this is one of the best combination that you can have. So here I'm taking the apple you can actually keep this. You know the nice decoration here. On the other side as well. And then you don't have to peel the apple. We cut it in half. Look at how beautiful that Apple is inside. And again the same technique here put your stuff in the center. Be sure that you are stymied in the sand because your firm is protecting you if you don't have your thumb here that goes into your. Arm So we you know and so we could get into which you know. I mean you can have different type of Apple of course so you have a half a Granny Smith. Here. Again the same idea. I like to do the apple.

Ahead like that sometime I do pay or you know. And. Cut it. Lemon juice on top because I like the taste of lemon juice and it's to prevent a discoloration. Of the lemon juice on top. And we hear. That that's enough. And then it's a bit wet now so the thing that I do I put cracked paper on it and this is. Even paper you take a good quality. And we crack the paper. And you crack it with a little skillet or something like this. You can hear it crack. This is basically. In the kitchen what we call a minion that sometime you read the recipient to put a teaspoon of minion that this is working and it cracked paper and blast it

where you want to do the white one that you want to black when you can crack it a couple of times a week finer. You know this is what you use when you do a steak. You spread that out with your steak in it that the only other side tell you do it but there we are springing that on the apple. And he truly an interesting taste. You know that goes there. You know on my tray here white wine doc when. You want to be too fancy with this. That's it. Get that and the cheese. I love. The. Blue cheese. I love Gorgonzola. I really love Stilton as well and I have a Stilton here if I can cut it into pieces. Sometime I like the rind. And this is what people would love for the set and the combination

of the nut and the toasted. Toasted. Because if you can have walnut of course or for that matter I'll mannerism that. And with this. A little bit of those cracker. I. Like to break them in that. Melon beat like this. And of course. Nothing goes better than that and a great port. This is a vintage port. And I have a 20 year old port over there. Either one would be absolutely conscious with that. A simple elegant hand into a cough they were all American meal. I'd be cooking. 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. Print 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. The television production.