Jacques Pepin: Fast Food My Way; 102; Hurray! Cassoulet

Noria loves the vocab and I serve it to her often deeth we're just pumping it up out. Of the sand. I makes my you this kid showed. The best school in need with a little bit of water to make it smooth I'm. Sure it. Could be right on top of the avocado. I've read of crushed all the additional si known Crow injector ban this is Fast Food My Way. Production funding for the series has been made possible by the campaign for the Future program comprised of foundations and corporations committed to the production and acquisition of quality programs by.

Using. Speak to me. Just. Before. You. Die. And by an arms with the next generation of food processors to pizza to stir fries. We do the work to save you time in our next generation. The men of my menu today is going to be account of Mark Guess who later guess who wrote a very famous dish from the southwest of France with beans which just cooked for hours. We're going to do the action here. And much faster and I start with some hot sausage that I'm going to stop to Brown right here.

There is a lot of different type of meat in the castle there. Very often it is done with two or three also usually either duck all Guth. And then I wrote that for some time a root of lime different type of first marriage out of called the bin of beans and it gets really really have been the from the southwest of France the beans feel they are but we're cutting the pork without that we're using thirds and that piece of ham that you get directly at the market the the time. What I'm doing. Removing a bit of the stuff outside here I think it'll be too tough and we can leave that peat hole in day and fly it later on or then cut it now. I think I'm going to leave it just like this. This is going maybe I'll cut it in half and put that through Ramadan might hear a little bit of oil in there. OK.

First thing you do you want to browned out for about five six minutes and after that people to you weed the receipts from cover Yeah. And while it's cooking I'm going to stop the threat because with a Catherine you are WAY TO DEATH out loud. And to them doing a salad with zucchini tomato was a rela. I'll stop with those zucchini because I want to do the outside of the salad using zucchini strip like this. And as you can see I'm using a vegetable peeler. I go up to when I almost see the seed that I don't need on the other side. Do the same thing on the other side. I could have cut the end of it. That's it. And again on the other side again the only thing you don't really want to cut the center seed which I have right there. I have those nice dry zucchini here

and I want to cure all those. So all I could be that would be a thought on top of it. That's it and roll it into sold and cure it. I do the same thing which could go over great with cucumber too but it's different zucchini to be dethroned. The thought will also soften it so the rest of. The Receive be. Used tomato. Taking the stem of the tomato there. This is nice and ripe tomato which is what I want. Could that in about. Half inch to one inch pieces. And again here you see nothing is written in stone. I'm going to pollute the mother with it. But if you wanted to leave them there. Different type of herbs. Some people are made with a dad like that and remove the skin or remove the seed. It's fine also but I don't see the point

here. It's ok this way OK. I mean it all. I have a nice mozzarella here soft. I thought I like it I don't want it too mushy but I like it sucked for that. Maybe we can get it into slightly smaller than just the tomato. Here we are lemon roll your lemon to get more juice out of it. I strained that directly through my theme you're here. Sold on top of it. Freshly ground. Oil. OK a bit of Boston a good point Shives. The question of choice question of taste good. I liked Oregon. And that's about it for my salad.

I thought I could be of course by itself. But I think that I'm going to check on my guest today because I can. And they'll get it going maybe a bit fast. During the year before. When fact I can call when you read before I finish my fat. And what would you do another type of. You could you know. All brought food. Done sometime we call some time with a deal in France. We three of those five record with you know what we have our own Christmas and we are in there are you going to have a lot of phage here with my broom. I'm going to put every time you leave.

A couple of believe from garlic and we just crushed it. Don't you know you don't really have to build on it just crush like this. Who go right in there. And maybe some onion. I got off of the oven and. Yeah. I want to do that than in a bit. So that The Onion get in the bottom of. It. Good. Good. Good. OK. I'm going to continue cooking it now. For another seven days.

While I finish the salad. Going back here. Now my zucchini is kind of cured. So what you do. You use those newsgroup of the kidney and you know I can taste one I know. They are crunchy now unfolded. Oh Jerry I thought you know you just do need a strip. Of looking around. Other garnish. You know you can put them. In any old way but it's a nice. Nice design. In a shape. Yeah. I have always had a lot of the kin in my garden in summer. And we used zucchini flowers. To do fried or with it. We do all

kind of thing with the zucchini so that go the round with that in the center. Amazing. KEENEY. That's a. Really nice. Fresh. Ratings you know. OK. Let's bring in Bob and this is it. So I'm going to grow old with our menu and do the first school. I know the little symbol that we called him Bell she did something together you know Salomon and that's a very interesting thing that I do for brunch my wife love that too. And you were easy just shy of there. Into a little corner like this when this is when Boston is great so you put it in the bottom. Crude a little bit of cheese about the value of one tablespoon. Sometimes I use cream

cheese but this is goat cheese. I put it there don't worry about pressing it because what you're going to do. I've smoked salmon here. And what we're going to do is actually take. A slice of salmon. You know you can fold it like that to make it fit. We put it on top and they use a sediment to press it you know in place with it. Than what goes with the sediment rare oneone I can cut that by hand or if you have a beautiful machine like this which we call a mandoline you can use it. There is a God when it's whole like this. I use my hand. Going right through at least to go off with fruit and I would use the girl and then the same thing with Apple. I want to put some apple in there. So here let me put. A piece of apple. A little bit of red onion. I like to put ground paper on top of it. I mean you can see that at that point you could with zucchini you could put all kinds of things in there. So

another piece of smoked salmon. Into pieces that should be a nice. Portion. That's it. You know sometime you'd read one the way another time another way where you put the one before that one is not that important either. You know who here in my onion a nice piece of apple. We finished. A bit more. Maybe a dash of salt on there on top of this and that said you can cover that with plastic wrap and put that in your refrigerator and you can see what it looks like. And maybe a little bit of to and that's it. You're ready to serve it. And when you serve it here what I did. I did a bit of a sauce. We've cucumber. And a cucumber. We're going to use all of it. Was the end of it. To show you always eat is the piece of cucumber. That. Cut in half. I would take probably the

seed out. Using. You know a teaspoon like this. You go on one side. To the other side. These dyes of this actually you do get me before I could do the diet of the zucchini as well and it will be fine. For this. Yeah. OK. Nice of you go over there. I have capers. Odell nice small capers like this more one better than the big one. That would be more refined. And I should fold again. Favorite of the season. Everything that we do. Oil. With. The Bay. At. So you know and molded Navy and see where they would come and how it's going the

rest slide a knife. On the side you know and make it a movie to give a little bit of a year and then it will come out. Again I think but the here. The less the. Better. And we have that other nation. On our own and that makes it very elegant. I mean gone through the schools you know getting more and more of their own like this. That looks good you know yeah. And I wanted to show you that some time with the same ingredient. You know you can't breathe and think in a different way. He's usually with a profession that shows do you know you take an idea from somewhere you look at something and you do it in a tele different way. And I like to do that it'd be challenging. Saw Salamon. I surf element all the time at home

all the time slightly differently. And here. I have beautiful plate again and to use them and. I mean the stand out the way you buy Courteau you credit yourself. Is really to try to. Place your Salomon. You know some people try to do a Rolls with it and you can sometime. You have the slice are large and. Sort of putting it flat. I like to put the salmon. This way. In. Kind of the way it fall I mean the pressure also actually we have a bunch of smoked salmon right there live this way. Red Onion I had red onion before the revenue it is kind of classy here so I can take a piece of red and with very very thin. To do a can of the Judean we need you know. And you can shred

this. A little bit all over. Capers. ARE PERFECT. We smoke Sandeman the way I make a bird here. I was. Taking the juice out some of the capers around. You know the sway. Shives. In the same way. That I could see. On top. And there all these would be more of a classic with Salomon. I could use it again. In a different way. I live it like I did the zucchini. I could take. My smokes I learned doing a street. Of. Cucumber Early's way. Taking the cucumber together. And you can do with it if you on that is if you can serve it like this. But death we're rolling it.

And doing it. At like a spaghetti of cucumber. As a thought like charity let's put it in the center here. We're improving here. And I have a little bit of oil. With or with it. Slightly around like this. And with this. It would be classic to fail only you know bread. And the like to serve it. Very often. This way you know. You know maybe three of those. You. Know if you really want to be fancy. Than we do. If a butter rolls Eve the temperature is either OK on my butter and here I scrape it this way. And from that moment I lead it

on their own. To create. I got flowers. You redo it again. And that time you do it very tight. To create the center of your flower. The piece of it. That. Right here. And you have beauty food. ROSE. Butter to be served with it. That's at least $25 Now you started at five dollars and each time you had something else in the restaurant you have your price. I with this are with food. I finished a bit of freshly ground paper. You know and the freshly ground pepper. It's very important. They said to granite like this at the last moment this is where you smell the essential oil. If you have your paper grant for a month to month you burn your mouth but doesn't really have any taste at all gotten to a freshly ground paper.

Oh. My friend Bron you know. In the south american people you know we have no leak we did it. When that. Would tomato I would a cup and a half of tomato. You can use a canned tomato there one of the fresh when you go fix the fine for the fun. And and they'll be nice. And I have two cans of beans you can granted but you really don't have to have to put more liquid in there anyway. And this is the law. And many beans.

I need a bit more water in there. I can use this. Rancid out. To finish it up. For this you have to come to a boil now. And the merger of the four. Or seven eight 10 minute plan and that basically eat everything and also you see everything there in the last gastro to be to fresh herbs on the great dish. And now. We're going to this it for our menu. This is one of those distilled that I do when guests arrive and this make tiddly usually at whole we don't really have this. But I always have I have with cream cheese or any type of cream cheese actually orange. And I already have that at home with one of the dishes that I would do. Take a little bit of. Those. Little script like this to flavor

you cream cheese. And we're going to do segment with the orange. The what you do. I use a very thin long knife. And you want to cut. And you can see that do the rounds of an enormous I mean the side of that. Side of that skin he's in Halmos. I've basically going to have nothing left here. And the next time. That is going to be different and my orange is going to be much larger but you can see that this one here is not a good deal at the market they tell you I mean you buy that orange. And you see the size of that orange and you're left with this. It's not even a quarter of the Eurasian at a weight so that I happen. So let's do at least to arrange like this you see that this take your eye chart. Could do the same this with grapefruit. So we want to remove the segment here. And those segments. You will go. Between two

membrane here. And you have one and then the next membrane you go next to the membrane twist your knife around. And you see that you're not you're a. Knife will come back next to that membrane and again. You get used to that sometimes membrane are very thin. Sometimes they are. Large The idea is to have a nice. Segment of orange. Weed out. Without the membrane you know. So what I have here. I reuse laju so you don't lose anything. OK. So this. We have the cream cheese now we've the rind of the orange. We want to put sugar in there. And work this out. I. Bet you're right. If you thought that with cream cheese and the thrill of really theft you know. You live forever.

But you don't need to quench your right of orange with this. All you want to do is to serve that directly in your plate here. You know I exist. And then we want to garnish that with orange. Let it be all over the place there is not really any. Rule on this if you want to give like maybe. One orange for each of your guest. That should be plenty here. And we create a so the sofa is usually created with the juice of the orange. And the little bit of. Orange Marmalade here. That we caught on trade the same taste on offense. You mix it together.

So now I don't know why I think of that other British just a wide but that in there. Sometime I put them a ground that seat on top of it which is beautiful if you don't have that. You know your Couple of a couple of real Barry will work fine here. And that and of being a very sophisticated Desir a couple of kooky with that fast easy to sail. That. I'm already in the mood for that type of dish you know. We've had our loved us ages. And then you can cut. A nice piece of ham like this. And then you'll see. When you get that the mushroom. Let's.

Get. On with the heavier rubber from the south of France. Make my dishes for your loved one. Sherry make the food this better. Visit our website at KQED dot org slash JP fast food for a behind the scenes look at this new series and learn more about Jacques and his cooking through step by step recipes and download printer friendly recipes from his companion book. To make the recipes from the series in your own home. Call 1 8 6 6 8 7 3 5 6 9 8 to order Jack Japan. Fast Food My Way. With more than 140 easy to follow recipes and tips and more than 60 color photographs throughout this book is a useful tool for home chefs who want to serve great food. And just minutes.

Production funding for the series has been made possible by meal times not. Good features hundreds of recipes. Nutrition Information new recommendations and much more. These recipes in speech just tend. To be. New. In our next generation of the next generation. And by. And by the campaign for the Future program comprised of individuals foundations and corporations committed to the production and acquisition of quality programs.