Jacques Pepin: More Fast Food My Way; 224; Pop Over Anytime

I had the street but I wasn't beat about. I really had a funny great big thick braids of the concrete and reading toasted rabbit with golly at very very ripe tomato. The fresh you know you rose on top of it. You put a piece of bush or two old little brochure All right on that tray. I did a great deal of good over evil oil to hit Haven't I already speak up do I do when I travel and I like to share them with you. I was Jack Tripper 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 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. She's back home I don't like to be with me in the kitchen and he doesn't need knowledge. Convenience food doesn't just mean the ready made dishes for me. When you see that preclude crust homemade cherries Oh mushroom and cheese pizza. Canned tuna. I use full drive past to get fennel and tuna. And I used to finish all my pup over with Africa. So let's start cooking I start with those few of them at the market. I mean different shape different size. Well in fact you can use you can use bread

tortilla you know which I do occasionally but what I do with Dish I usually put a little bit of. Oil on the pale side you know on the other side of that beat. Better leave him cheat on it I turn it over for that he's going to Brown in the oven now on this side. And then we're going to put the money on in there. I ave and here you can fly the onion the very thin on the right when you're in the white you know where or how fine you are and whatever hangs around. If you do what you put in there when you have finally life on your own here. I'm going to put the life of Goll equal to a need for one time where I really like to fly the garlic rather than crush it you know fly very thin like a brick of garlic. You don't want to do it with a knife you know you can you have vegetable.

Peter do that and the vision below will do a great job. OK three clove of garlic. My guests love strong food I don't have any need guest in my kitchen. We eat a lot of garlic. Although they were when needed for the wine. And drink red wine on top of that. OK. I'm going to put cherries away in it and of course at my market I have four five different types of cherries though. And frankly this one which is just so you know from Spain is probably the strongest to the 20 that meet my all these when we are looking at thing I like that one the best. And there is a you know it'd be like a thing on you remove the casing and your Cerys Funtime you go to Portuguese market. And juries would see oh you rather than C H O H O U. And usually very large of

species of meat. But equally very good it will give them quote do you want to be good with the flavored weave Spanish but break out that way to reddish. And when you cook like a pilau and anything weave your stories will he kind of discolor you know and make it already. This is you can of course your classic. We. Are. You know Italian sausage of will but I like to Torino. You know whether it's pretty spicy. Can we be that ahead you know. We never go wrong with that at all kind of be that you know if I fail. We shall. Seven inch eight inch and all that I would have with

some. Mushroom here. Why mushroom. Well they happen to be nigh refrigerator. So it's not in the cave. That's what I put in there I mean that's what's in the refrigerator on that particular moment. OK. What are your why button mushrooms I mean why mushroom. Those mushrooms actually are one of the best mushroom in the market a lot of people go for expensive mushroom and I buy you know from time shown Playland other type of mushroom at the market do cost like a fortune and have less days than those national especially if you buy those mushrooms when the veil is slightly apparent like this you know open when you buy just the button launcher with a tiny mushroom that a lot of liquid in it and the less taste when the mushroom get older they'll be called that parent and the three arrived that's when you taste.

Better than that even if you get it in the leftover part of the UBL market because when those become black any would be to put them there and you get them for nothing at all. If you think about that paper. And. I'm going to grate some cheese and likewise you know I use different type of cheese. Of course your classic is your most I read on cheese that you can grate. I mean crushed like this for you and do it by hand really. He happened to be a pretty fast Larry are you going to feed him but it's alright. Stay up. But I looked up with well or here I have a piece of foam. This is one of the other way that I use left those achieved when I do get that often I open the refrigerator. I have such and such a thief as well

and I put it into in maybe that position almost left over here. I could also slice it with a knife really like you would do would be that piece of old. Camel Mayo you know left over. It. You can see my nature easily anymore. OK it is her own. I think I am. Building believed to be too much he said. A tiny piece of it bitterly or on purpose and he is ready to go into the oven. Special to be that. Because through $25 here you can put it you know with what's left over in your refrigerator 425 degree. Off or on right for a. Good

20 minutes or so even though the bill even though the do if cooked. Didn't add that amount of time if you want it to be you know crunchy and should be. And now we're going to the right get that which leave the ear with fennel and tuna. I am one of those here you know they look like lean either and really the souls staying there for me are very nice and what I would wish into boiling water folded boiling water. OK. Now since you don't want to you want to still you do your past at the beginning a couple of time whatever past are you. So he doesn't stick at the beginning when he start boarding again you don't have to cover it anymore but I think he's on high. He's going to start balling soon. So let's start the solos that I have here. I'm going to have thoughts we've all kind of different MR.

Stout we've only voile. I'm going to put on your. Face and I'm going to put the new one in to bronze with V here. How are you going to get me a new bill thought to pick up some color and during that time I'm going to cut some kind of one of those nice thin is really nice. YOU COULD BE DA very thing. You know you want to hold it the way you all put your finger into here. You can use that with a towel he learned. And that's what I mean to shave really very very thin. OK. He quite a lot. I do the same thing with a lot you put a bit of thought on it and the thought of

it getting that bit wilted and you can do a wonderful talent with that. So here we are the law for this. What else I know they're going this table I'm going to put that going paper here. Whether that separation here that where I could it from time I plead but not in that case. Yeah. You know we go without mild paper. You know I mean you could put actually jalapeno in the restaurant. The aftermath of that being the only child getting a little color when I'm going to this. You have a point. MO here. This is

a red pepper. I could I can get in there you know that I'd buy at my market. All done well. You know we are. Going to get a bit softer. That's right. See that Pioli and pick up from Colo. Why film them for they are on the wrong too much. But with the thumb putting resin. I can't. But I hear. The more they get out. But I mean we we deal with all

the. And I've had it. I really. Can't write one little bit of water. A couple of garlic. We have a lot of thing in there a lot of a food paper on the fold cover that. And that's going to soften for a couple of minute. Where I need going while I think I should put some softly in it. A whole bunch of parsley. He'd be very good for you.

Everything is very healthy. Everyone want to die in good health. We doing healthy food. A lot of. Another couple of minutes of cooking. Had me check my past again. Well it was pretty well done. I like it that it. And the film to the teeth but not really when the center of the past. If a line of white one could do you know which people prefer it that way. Not me. And my mother like it. Well done.

OK. And I think it's time. There when I do something like this I always use you know some of the liquid from the past. Of you know because the paths that we see that filled this nation that are now. It Graner. And I can't go any faster. It's interesting when you think when you cook faster. Sometimes like if I put it it will make Errani. PAINEI rigatoni any of the opponent best munch longer way I feel five six people we did that I

cook a part of Apollo the spaghetti. And spaghetti and all that because you really feel just my wife and me. I don't know why but the language they could always claim so if we don't get much more than two people OK this is nice and makes noun me. They fit to see that she's on the right. Good. Put on my journal. Oh yeah no in it. Don't be too modest with it. I believe more only of oil I get in the center here. I think I've been there for 10 people here and now. OK. Any that big a little. OK.

He when you do that thing you pretty one meal type of things. But on top of it. I like to read more about staff some time with a vegetable peeler like this. Make Nice. In the history books of cheese. And maybe even on top of that another did the show. The third bit. With some of that good at the role. That's what we started with. I get that with fennel up to that. OK let's make out. Up over with Africa John. I have three tablespoon of butter he omitted. And what I'm going to put a half a cup of flour in

there a couple of tablespoons of sugar. Of salt. Putting two eggs in one or two. And half a cup of milk. About I'll put the little bit in there and start mixing. You see when you have I set an amount of liquid in a batter and I could only half of your liquid in it so that you'd think in the like it is fairly thick the when I think I can work it out with the leaf and I'm doing you and the thread of the week. Sgt. Gould brutal think Fick enough to let it liquefied and make it very very smooth and that I can put the rest of the liquid. What I'm saying is that if I put all of the liquid at the beginning then the.

The flowers get wet with the liquid you know the protein in the flour and what I asked when they formed a lump and then you have to strain it. I would acquire a cup or a thowt cream that I have in there. For the very fact that we love. I have three tablespoons of butter in there that I put in they have a valid beat left in my plant and I would have put that in there. That's it. And that goes into the oven. This way just so it's pretty easy to do. I get about 400 or 400 degree 425 degree oven take about 20 minutes or so. Will check my pin when I'm here and I think you've done. The

P-value. Beautifully Bron. Here. I have to close the door of the. OK. And the best you know we have people ready to do a salad with it and I think what I'm going to do. And the green fad. Very often now what I do. I take a clove of garlic. I crush it. You don't want to let go of me. You can use you can you get garlic press as well you know but the time it takes me to clean the inside of that little thing makes me faster than doing it by hand. I have a jar of mustard here and you know you can see that about I think a spoon maybe two tablespoon of must have left in it. And often when I am at the end of it all frankly I take a

fresh jar I put that in there. And I put salt that put a fair amount of pepper and it than red wine vinegar. You know sometimes I think of the things out about a little cooler that you know it's about one to four pounds and then the only boil. I fitted up like this. And then I have a jar of innate right. You know I mean it has got to cost $4 at the market you know all done and here you have a jar of fresh you know like it's ready for the next week is shall we do a sad what I'm doing here. You can see that by weeping he can have a new sci fi it. You know who I am I thought I'd already here that's that. I found out that one of the best meal you can have or a pastime in addition today this is cowboy gray Kalil hydrate.

You know they're in every category. OK hit me with Bruce on that issue. People would get beauty fully here. That's a. Knife. For some of that I'd like this. Life of peace. A glass of red wine is it. This is my lunch. Cherries the mushroom and cheese beads that. I'm sure the pup other. He's ready now. He's the type of distilled that the kid loves to eat.

They do the sway and you dip. You. Can Have A Nice and warm this way I love to do that without it being Africa John. I do my when I break a germ and I credit what I break. I love to do the job. And this you know I just put it in the microwave oven about I feel anything on for anything on almost just to put it up I beat I did dash of cognac for me. Oh my wife you feel that to the keeper I'll be in that. And then we put that in the middle of it. You could put some nut finit even if you wanted to. Bring that to decide like a type of cry. Type of decision which is really satisfying. You need to make. And good to eat.

You know. OK you can put a little bit of a plastic part issue you know on top of this you know. Yeah. And he's a wall up all over with. Only a pre-code germ you know and the Apple go Johnny was going to put some in your glass too. You know and then this book that guests arrive you can put together a wonderful meal to share from your pantry. I think 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 view extra clips of shock in the kitchen prints 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. KQED television production.