Simple Sweet Notes (204): Jacques Pépin: More Fast Food My Way

Simple Sweet Notes (204): Jacques Pépin: More Fast Food My Way


>>Pépin: BEET, STILTON, APPLE,
NUT, MUSHROOM, SALAD–
ALL THE STUFF THAT I CAN GET
IN MY SUPERMARKET.
YOU JUST GRAB IT,
PUT IT TOGETHER,
A GOOD DASH OF PEPPER,
SALT IN IT.
YOU MIX IT THOROUGHLY,
YOU KNOW, WITH A LITTLE BIT
OF MAYONNAISE, AND HERE YOU HAVE
AN ABSOLUTELY DELIGHTFUL
DIFFERENT, UNUSUAL SALAD.
ADDING ONE NEW FLAVOR
TO A TRADITIONAL COMBINATION
CAN CREATE A WHOLE NEW DISH.
I’M JACQUES PEPIN,
AND THIS IS FAST FOOD MY WAY.
[playful instrumental music]
♪ ♪
HAPPY COOKING.
>>female announcer: PRODUCTION
FUNDING FOR THIS SERIES
HAS BEEN BROUGHT TO YOU BY:
>>male announcer: CUISINART,
WITH THE NEXT GENERATION OF
FOOD PROCESSORS FROM BREAD DOUGH
TO PIZZA TO STIR-FRIES.
WE DO THE WORK TO SAVE YOU TIME.
CUISINART: THE NEXT GENERATION.
>>female announcer: AND BY
SCHARFFEN BERGER, MAKERS OF
FINE ARTISAN DARK CHOCOLATES.
RECIPES AVAILABLE AT:
AND BY SPECTRUM ORGANICS,
A PURVEYOR OF FINE CULINARY OILS
AND CONDIMENTS.
SPECTRUM: THE TASTE OF GOODNESS.
AND BY OXO GOOD GRIPS,
MAKERS OF KITCHEN TOOLS THAT
MAKE EVERYDAY LIVING EASIER.
>>Pépin: I LOVE TO USE THOSE
READY-MADE BREAD THAT YOU FIND
AT THE SUPERMARKET, YOU KNOW,
LAVASH LIKE THIS ONE,
AS WELL AS NAAN BREAD,
EVEN THE TORTILLA.
USUALLY, I BRUSH IT WITH
A LITTLE BIT OF OIL AND PUT IT
IN THE OVEN A FEW MINUTES
TO REFIRM IT, AND THAT’S
HOW I USE IT.
AND TODAY, I’M USING THAT
TO MAKE A SALMON PIZZA,
WHICH IS REALLY CRUNCHY
AND ABSOLUTELY DELIGHTFUL.
THEN NEXT, A ROASTED SPLIT
CHICKEN WITH A MUSTARD CRUST,
AND I DO IT IN A CERTAIN WAY
SO THAT IT COOKS VERY FAST.
FRESHLY MASHED POTATO WITH IT,
IT’S CLASSIC.
AND WE FINISH WITH A VERY
LIGHT, A GREEK YOGURT NECTAR
WITH A MIXTURE OF HONEY
AND NUTS IN IT.
SIMPLE BUT REALLY GOOD.
SO I HAVE A CHICKEN HERE,
ABOUT 4 POUND, 3 1/2, 4 POUND.
AND WITH THIS,
I’M GOING TO DO A MIXTURE,
SO THAT’S WHAT I SHOULD START
BY DOING.
THE CRUST THAT I’M DOING ON IT–
AND IT’S A MUSTARD CRUST, I CALL
IT, BECAUSE I PUT A GOOD COUPLE
OF TABLESPOON OF A FRENCH-STYLE
MUSTARD IN THERE.
A LITTLE BIT OF TABASCO,
I MEAN, A LITTLE BIT
LIKE A TEASPOON, AND MAYBE
A TABLESPOON OF SOY SAUCE IN IT.
A COUPLE OF TABLESPOON OF WINE,
A WHITE WINE, A COUPLE
OF TABLESPOON OF OLIVE OIL.
ALWAYS USE OLIVE OIL.
AND HERBS DE PROVENCE–
I USE THE HERBS DE PROVENCE HERE
WITH THE TINY LAVENDER FLOWERS,
YOU KNOW, WHICH ARE REALLY GOOD.
LIKE, I HAVE HAVE A TABLESPOON
OF THAT, WHICH IS QUITE A LOT,
ON TOP OF IT.
VERY SAVORY, THERE IS THYME
IN IT.
AND WITH THAT, GARLIC,
SO WE PUT A LOT OF GARLIC,
MAYBE FOUR OR FIVE.
I HIT THAT ON THE SIDE TO
SEPARATE YOUR CLOVE OF GARLIC,
AND I’M GOING TO PUT 3–
3, 4–
NO, A GOOD 2 TABLESPOON,
3 TABLESPOON OF GARLIC.
SO, HERE FIRST, YOU WANT
TO PEEL YOUR GARLIC.
AND THE BEST WAY IS JUST TO CUT
THE END OF IT.
BECAUSE YOU CUT–IF YOU CUT
THE END OF IT, THIS IS WHERE,
ACTUALLY, THE STEM HERE IS
ATTACHED, SO YOU CUT THIS,
BECAUSE YOU HAVE TO REMOVE
THAT PART OF THE GARLIC
BEFORE YOU PEEL IT AND AFTER–
OR AFTER YOU PEEL IT.
AND THE ADVANTAGE OF DOING IT
THIS WAY–IF YOU DO IT BEFORE
YOU PEEL IT–WHEN YOU CRUSH
YOUR GARLIC A LITTLE BIT
LIKE THIS, THAT WILL RELEASE
THE SKIN.
SEE, THE SKIN WILL COME OUT
VERY EASILY, WHICH IS NOT GOING
TO COME OUT UNLESS YOU TAKE
THE END OF IT HERE.
SO YOU CRUSH IT A LITTLE BIT,
AS I SAY.
AND AGAIN, YOU SEE THE–
THE SKIN WILL COME OUT
QUITE EASILY.
NOW, YOU CHECK YOUR GARLIC
AFTER SOME TIME, YOU KNOW.
YOU HAVE BLACK SPOTS,
SO YOU HAVE TO REMOVE IT.
OKAY, THAT SHOULD BE MORE
THAN ENOUGH.
YEAH, THAT’S A LOT OF GARLIC.
OKAY, SO NOW I’M GOING
TO CRUSH THAT GARLIC.
AND YOU SEE, YOU ALWAYS WORK
ON THAT HAND OF THE TABLE,
BECAUSE WHEN YOU USE THAT KNIFE,
YOU HAVE SPACE HERE,
BUT WHEN YOU USE IT
HORIZONTALLY, THEN YOU HAVE
TO CLEAR UP THE TABLE.
THAT RELEASES THE ESSENTIAL
OIL, YOU KNOW, RELEASING
THE GARLIC THIS WAY.
I THINK THAT’S QUITE A LOT
HERE, SO…
SO, FINELY CHOP GARLIC.
MAYBE A LITTLE MORE.
THAT’S IT.
SO I THINK I HAVE A GOOD 2,
2-3 TABLESPOONS OF GARLIC,
SO THAT’S A PRETTY ASSERTIVE–A
PRETTY ASSERTIVE TYPE OF A CRUST
THAT I’M PUTTING ON TOP HERE.
SO HERE IT IS.
NOW THE CHICKEN.
AS I SAID, THIS IS A ROASTER.
SOME CALL IT A ROASTER,
DEPENDING ON THE SIZE,
BUT THIS IS AT LEAST 4 POUND.
I WANT TO REMOVE THE CENTRAL
PART OF THE–THE BACK HERE,
AND THOSE SHEARS ARE GREAT
TO DO IT THIS WAY.
THOSE SHEAR ARE TERRIFIC, ALSO,
TO CARVE THE CHICKEN AFTER,
YOU KNOW, AFTER YOU FINISH
COOKING IT.
ACTUALLY, I COULD OPEN IT
THIS WAY.
EVEN IF I LEAVE THAT PIECE
OF–OF BACK, IT’S OKAY,
BUT I TEND TO REMOVE IT
SO IT STAY FLATTER.
OF COURSE, I DON’T THROW
THAT OUT.
I USE THAT IN CHICKEN STOCK.
SO HERE, BREAK IT A LITTLE BIT
IN THE MIDDLE HERE SO YOU CAN
BREAK IT THIS WAY.
I’M GOING TO CUT THE END
OF THE STEM SO THAT BY THE TIME
THE CHICKEN FINISH COOKING,
THE–THE BONE SHOULD STICK OUT
LIKE THIS A LITTLE BIT.
AND I’LL BRING THAT IN THE BACK.
AND MAYBE THE SECRET OF THAT
COOKING IS THAT THE PART
WHERE IT’S VERY HARD SOMETIMES,
THAT IT DOESN’T COOK,
IS RIGHT THERE, YOU KNOW.
THIS IS BETWEEN THE STEM,
BETWEEN THE–THE DRUMSTICK
AND THE THIGH.
SO I CUT THAT OPEN A LITTLE BIT.
AND THAT WILL–I MEAN, THAT
CHICKEN WILL GO INTO THE OVEN.
A CHICKEN WILL TAKE A GOOD HOUR.
THAT CHICKEN WILL BE COOKED
IN 30, 35 MINUTES, BECAUSE I AM
INSERTING IT, YOU KNOW.
I CUT IT UP IN BETWEEN THE JOINT
HERE AND THE SAME THING, AGAIN,
THE LITTLE BIT OF THE JOINT
OF THE SHOULDER HERE, YOU KNOW,
THAT JOINT RIGHT THERE.
IT’S BASICALLY THE SPOT
THAT ALWAYS GETS A BIT RED,
YOU KNOW, NEVER GET COOKED
COMPLETELY, SO YOU DO THIS.
FOLD–WITH A FOLD, ACTUALLY,
I PUT–I COULD PUT IT
DIRECTLY IN THERE.
AND I’M GOING TO PLACE
MY CHICKEN ON THIS HERE
WITH MY MUSTARD.
SO I’M GOING TO PUT THAT INSIDE.
I PUT IT ALL OVER THE PLACE,
THE CRUST.
AND I WANT TO START COOKING IT
IN A LARGE–IN A LARGE
NONSTICK PAN LIKE THIS.
SO YOU KNOW WHAT I DID HERE.
SO I’LL PUT THIS
ON THIS SIDE HERE.
ALREADY COOKING, BECAUSE MY POT
IS REALLY HOT.
THE REST OF IT IS GOING
TO GO RIGHT ON TOP OF IT.
MMM.
I HAVE A LITTLE BIT OF IT HERE.
SO FIRST, THE CHICKEN BEING
SPLIT UP AND COOK FASTER.
AND SECONDLY, AS I SAY,
I CUT BETWEEN THE ARTICULATIONS
TO INCREASE, YOU KNOW,
TO MAKE THE COOKING FASTER.
ALL OF THAT HAS TO BE CLEANED.
THIS IS GOING TO COOK
FOR A COUPLE OF MINUTE
ON THE STOVE.
AND THEN AFTER, I PUT IT
INTO THE OVEN AT 425 DEGREES
FAHRENHEIT TEMPERATURE
FOR ABOUT 30 MINUTES.
SO I NEED ABOUT 2,
3 CUPS OF WATER TO DO
THE MASHED POTATOES.
SO I’LL DO IT HERE.
I WILL DO THAT,
BECAUSE I NEED TO WASH
MY HANDS AFTER THE CHICKEN.
OKAY, AND I NEED ABOUT
3 CUPS OF WATER.
THAT’S ABOUT IT.
OKAY, TO START THE MASHED
POTATO THAT MY AUNT USED TO DO–
WE CALLED LA MARRAINE.
LA MARRAINE, WHICH WAS MY
GODMOTHER, IF YOU WANT.
LA MARRAINE USED TO DO
HER MASHED POTATOES THIS WAY.
SO WHAT I DO THERE, AFTER
I PEEL THE POTATO, OF COURSE–
AND I USE YUKON GOLD HERE.
I LOVE THE YUKON GOLD POTATO.
GOOD DASH OF SALT.
AND HER SECRET WAS TO PUT
A LITTLE BIT OF GARLIC IN IT.
NOW, THE GARLIC THAT SHE WOULD
DO, SHE COULD GET–GET
A WHOLE CLOVE OF GARLIC LIKE
THIS AND PUT THEM–SHE WOULD PUT
THEM DIRECTLY LIKE THIS
WITHOUT TAKING THE SHELL OFF.
AND THE REASON WAS THAT BECAUSE
SHE WOULD ALWAYS PUTTING THAT
THROUGH THE FOOD MILL.
I’M GOING TO PUT IT THROUGH
THE FOOD MILL TODAY.
IN CASE I DON’T, THEN OTHERWISE,
WE’LL PEEL THE GARLIC I HAVE.
BECAUSE, SEE, THE FACT
OF PUTTING IT THROUGH
THE FOOD MILL, OF COURSE,
ELIMINATES THE SKIN.
BUT IF YOU DON’T,
YOU BETTER TAKE THE SKIN BEFORE.
SO HERE I AM HERE.
BRING IT TO A BOIL.
THIS WILL BE INCORPORATED
IN THE MASHING OF THE POTATO,
AND IT GETS VERY MILD.
THIS HAS TO COME TO A BOIL.
AND THE CHICKEN IS ABOUT READY
TO GO INTO THE OVEN NOW.
AND THIS IS WHAT I’M GOING
TO DO–
A 425-DEGREE OVEN, REMEMBER,
HIGH OVEN FOR A GOOD 30 MINUTE.
OKAY.
AND NOW LET’S DO THE FIRST
COURSE, WHICH IS OUR PIZZA.
SO IN THE PIZZA,
I’M GOING TO PUT SOME RED ONION,
A BEAUTIFUL RED ONION HERE
THAT I’LL SLICE THIN.
THAT’S IT.
AND SEPARATE IT LIKE THIS, OKAY.
AND I’M GOING TO PUT
SOUR CREAM, A GOOD 1/2 CUP
OF SOUR CREAM I NEED FOR THAT
TO 3/4 OF A CUP,
AND A COUPLE OF TABLESPOON
OF HORSERADISH, CRACKED PEPPER,
OR FRESHLY GROUND PEPPER, EH?
THAT MACHINE IS GOOD, BECAUSE
I CAN TURN THIS HERE TO GET IT
COARSER OR FINER.
OKAY.
THAT’S IT.
SO YOU DO THAT, WELL, MAYBE TEN
MINUTES BEFORE YOU SERVE IT,
BUT NOT TOO, TOO LONG AHEAD.
YOU DON’T REALLY WANT TO–
TO SOFTEN TOO MUCH THE–
YOU KNOW, YOUR–YOUR PIZZA
OR YOUR DOUGH HERE, WHICHEVER
DOUGH YOU’RE GOING TO USE.
SO FOR ME HERE,
I’M GOING TO USE THAT–
IT’S NICE AND DRY NOW–
ON THIS AND PUT SOME OF MY
MIXTURE RIGHT ON TOP OF IT HERE.
YOU KNOW, YOU CAN FIND IN ANY
MARKET–YOU FIND GREAT SMOKED
SALMON NOW.
YOU PAY MORE MONEY DEPENDING
WHETHER IT COME FROM IRELAND
OR WHETHER IT’S A LOX
OR WHETHER IT COMES
FROM SCOTLAND AS WELL.
BUT ANY–ANY TYPE OF SALMON
IS GOING TO BE NICE HERE.
MMM, IT’S GOOD.
OKAY, ONION ON TOP AND–
AND THEN THE SMOKED SALMON.
I NEED A LITTLE BIT OF ONION TO
PUT ON TOP, WHICH I LEAVE HERE.
AND MY SMOKED SALMON COME
DIRECTLY IN PACKAGE LIKE THIS,
YOU KNOW.
AND IT’S ALL PRESLICED,
WHICH MAKES IT VERY EASY TO USE.
I DON’T KNOW WHERE THIS ONE
COME FROM.
OKAY, NICE SLICE OF SALMON.
YOU WANT TO ARRANGE IT MAYBE
NOT TOO FLAT ON TOP OF IT.
YOU CAN WRINKLE IT A LITTLE
BIT, BECAUSE LIKE THAT,
YOU CAN PUT MORE SALMON.
WHAT I’M SAYING IS THAT IF YOU
BRING IT, IF YOU TWIST IT
A LITTLE BIT LIKE THIS,
YOU HAVE A BIT OF A THICKER
LAYER OF SALMON.
I MEAN, FOR FOUR PEOPLE YOU
WOULD WANT TO HAVE ABOUT
6, 8 OUNCES–6 TO 8 OUNCES
OF SALMON HERE.
YOU CAN SEE I HAVE A LITTLE BIT
OF THE CREAM SHOWING, YOU KNOW.
IT’S NICE.
THERE WE ARE, ANOTHER PIECE
AND ANOTHER TWO PIECE HERE.
THAT SHOULD BE ABOUT–
YEAH, THAT SHOULD BE ABOUT
ENOUGH THIS WAY.
A LITTLE MORE RED ONION ON TOP.
I’M GOING TO ADD SOME CAPERS
ON IT AND ABOUT, WELL, A GOOD
TABLESPOON OR SO OF CAPERS.
MMM, HERE WE ARE.
NOW, I COULD PUT SOME BASIL
ON TOP.
I TEND TO LIKE TO PUT A BIT
OF CILANTRO ON TOP HERE.
SO I PUT THE CILANTRO
KIND OF COARSE LIKE THIS.
THAT’S A GREAT–GIVE IT ANOTHER
TASTE, YOU KNOW.
SOME PEOPLE LOVE CILANTRO.
SOME HATE IT.
IF YOU DON’T LIKE CILANTRO,
PUT PARSLEY OR PUT BASIL.
BASIL WOULD BE PERFECTLY FINE
ON TOP OF IT HERE.
AND THEN I CAN CUT IT.
YOU WANT–YOU CAN HEAR
HOW CRUNCHY IT IS.
THIS ONE AT LEAST
IN THREE PIECE.
I WANT TO MOVE THIS ONE
A LITTLE HERE SO IT HIDE UP
THE MESS THAT I DID ON THE SIDE.
HERE WE ARE.
AND THIS IS BEAUTIFUL.
AND WHAT BETTER WITH THIS–
WHEN YOU START A NICE
AND ELEGANT DINNER LIKE THIS,
PEOPLE WILL NEVER KNOW THAT IT
ONLY TOOK YOU THREE MINUTES
TO DO–A GLASS OF CHAMPAGNE.
NOTICE THAT I HAVE A PIECE
OF WET PAPER TOWEL HERE.
I ALWAYS PUT THAT
ON THE COUNTER WHEN I CUT
SO THAT THE BOARD DOESN’T SLIDE
ALL OVER THE PLACE,
WHICH IS OFTEN THE REASON WHY
PEOPLE CUT THEMSELVES.
THEY CUT AND THE–THE BOARD
SLIDE ALL OVER THE PLACE.
SO HERE WE WANT TO HAVE A-A
LITTLE GLASS OF–OF BUBBLY HERE.
SO YOU WANT TO REMOVE THIS
UP TO THAT POINT.
ALWAYS KEEP YOUR THUMB ON TOP
OF IT SO THAT YOU DON’T GET
THE EYE OUT OF SOMEONE ELSE.
AND AT THAT POINT HERE,
WHEN YOU GRAB YOUR CORK–
YOU GRAB THE CORK
AND YOU MOVE THE BOTTLE.
YOU DON’T MOVE THE CORK.
SEE, I MOVED THE BOTTLE
WITH THAT HAND AND VERY SLOWLY.
SO WE JUST POP A LITTLE BIT.
IN GREAT RESTAURANT, IT’S NOT
SUPPOSED TO POP MORE THAN THAT.
I LIKE TO MAKE IT DO
A LOT OF NOISE, BUT…
AND OFTEN, IN YOUR GLASS
OF CHAMPAGNE, YOU SEE WHEN
THE GLASS HASN’T BEEN USED,
IT FOAM A LOT.
SO YOU POUR ONCE,
LET IT GO DOWN,
AND POUR A SECOND TIME
AND A THIRD TIME
AND A FOURTH TIME.
WELL, SALMON PIZZA.
THAT’S GOOD.
SO NEXT IS OUR DESSERT,
A VERY SIMPLE, ELEGANT DESSERT.
I’VE BEEN TO GREECE MANY, MANY
TIME, AND THERE IS NO YOGURT
LIKE THE GREEK YOGURT
THAT YOU GET IN GREECE.
BUT NOW WE CAN BUY
GREEK YOGURT.
IT’S STILL NOT QUITE AS GOOD.
SO TO MAKE IT A BIT RICHER,
I PUT A LITTLE BIT
OF SOUR CREAM HERE.
THIS IS 2 CUP OF–OF YOGURT.
AND I PUT ABOUT A CUP,
1/2 CUP, AT THE MOST,
OF SOUR CREAM TO MAKE IT
EVEN MORE LIKE THE GREEK YOGURT
IN GREECE.
OKAY.
STIRRING THAT TOGETHER.
IT’S CLASSIC AND GREAT TO BE
SERVED WITH HONEY, YOU KNOW.
ANOTHER CLASSIC INGREDIENT
OF GREECE IS LEMON.
ANOTHER CLASSIC ONE IS NUTS.
ANOTHER CLASSIC ONE IS MINT.
SO I PUT ALL OF THOSE
INGREDIENTS TOGETHER.
HERE WE ARE.
SO LOOK AT THAT YOGURT–
BEAUTIFUL.
ABOUT THAT MUCH AT THE MOST.
THAT’S A HEFTY PORTION.
OKAY, I LOVE TO USE THAT LITTLE
GADGET HERE, THAT REALLY NICE
HONEY HERE.
SOMETIME YOU LIKE YOUR HONEY
WHEN IT’S SLIGHTLY GRAINY,
YOU KNOW, WHEN YOU HAVE SOME
OF THE–THE COMB IN IT.
I WANT TO PUT–
I HAVE WALNUTS HERE.
SOME OF THEM ARE TOASTED.
SOME ARE NOT TOASTED.
I THINK I WOULD RATHER HAVE
THE ONE NOT TOASTED.
THREE OR FOUR, THAT’D BE FINE.
MAYBE A LITTLE PIECE OF–
OF ZEST OF LEMON,
YOU KNOW, A COUPLE LIKE THIS
GOES WELL WITH IT.
AND ACTUALLY, THE MINT HERE,
WE CAN SERVE IT WHOLE,
BUT I LIKE TO DO A CHIFFONADE,
WHAT WE CALL
A CHIFFONADE OF MINT.
AND THEN YOU GATHER THE LEAF
TOGETHER, AND YOU CUT IT INTO
A WRINKLED MIXTURE LIKE THAT
TO RESEMBLE CHIFFON, YOU KNOW,
THE MATERIAL CALLED CHIFFON.
YOU PUT IT A BIT ALL OVER.
AND HERE IT IS:
OUR GREEK YOGURT NECTAR.
OOP.
MY CHICKEN LOOK BEAUTIFUL NOW,
NICE AND BROWN,
MAYBE EVEN A BIT TOO BROWN.
IT COOKED QUITE FAST.
AND–AND WHAT WE ARE GOING
TO DO WITH THIS IS ACTUALLY
TO DEGLAZE IT WITH A LITTLE BIT
OF CHICKEN STOCK TO EXTEND
THE NATURAL JUICE UNDERNEATH.
IN ANY CASE, WITH THIS,
A GOOD CHICKEN LIKE THAT,
I WANT A GOOD RED WINE.
AND A GOOD RED WINE–I HAVE
HERE A WINE FROM THE SOUTH
OF FRANCE, LIKE A GIGONDAS
TYPE OF WINE, WHICH ARE SYRAH,
GRENACHE, AND SO FORTH.
AND THAT’S VERY GOOD.
I THINK THE CHICKEN IS GOING
TO THANK ME FOR GIVING HIM
A LITTLE BIT OF THAT, TOO,
JUST A LITTLE BIT.
AND A BIT OF–
A BIT OF CHICKEN STOCK.
AND BOIL THAT A COUPLE
OF MINUTES, JUST TO–
TO EXTEND THE SAUCE.
IT SMELLS WONDERFUL.
AND THEN THE MASHED POTATO
HAVE BEEN COOKED HERE.
SO WHAT WE NEED TO DO IS REALLY
TO DRAIN THEM OUT.
I NEED THIS.
TAKE THE WATER OUT.
OKAY, AND IN THE MASHED POTATO
NOW, REMEMBER, I HAVE
THE GARLIC IN IT.
I WANT TO PUT A TABLESPOON
OF BUTTER, SOME MILK.
AND THERE IS DIFFERENT WAY
OF MAKING YOUR MASHED POTATO.
I THINK THIS IS FINE HERE,
COOKED PLENTY.
BUT YOU CAN USE A RICER LIKE
THIS, WHICH IS PERFECTLY FINE
IF YOU WOULD HAVE TO TAKE
YOUR POTATO.
PUT THEM RIGHT THROUGH IT.
WE USE THAT FOR PUREE
OF CHESTNUT AS WELL, YOU KNOW.
IT’S REALLY GOOD, ESPECIALLY
THE PUREE OF CHESTNUT,
BECAUSE IT DOES LONG STRING.
AND YOU WANT TO KEEP SOMETIME
THOSE STRING LIKE THIS WHEN YOU
DO CERTAIN TYPE OF DESSERT
SO THAT WHEN WE’RE DOING IT,
YOU CAN ALSO PUT IT DIRECTLY
INTO A–A FOOD MILL,
WHICH I USE OFTEN.
AND THIRDLY, IF YOU DON’T MIND
THE POTATO BEING A BIT COARSE,
YOU KNOW, YOU CAN USE
JUST YOUR REGULAR MASHER
LIKE THIS,
WHICH IS MORE HOMEMADE TYPE
OF THING, WHICH IS FINE.
ONE WAY OR THE OTHER,
YOU DON’T WANT TO PUT YOUR
POTATO IN THE FOOD PROCESSOR.
THAT’D BE THE WORST THING TO DO.
WE CALL THAT CORDING.
IT’S FROM THE–THE CORD, YOU
KNOW, STRINGY AND PASTY-LIKE.
SO A BIT OF MILK.
I WANT TO MIX THAT WITH THIS.
YEAH, THEY ARE FLUFFY
ENOUGH TO ME.
AND IN ADDITION, VERY OFTEN
I FINISH THEM WITH A WHISK
TO MAKE THEM NICE AND FLUFFY.
AND HERE IS MY SHEAR AGAIN
THAT I USED TO CUT IT RAW.
I WASHED IT, OF COURSE,
BUT A GREAT WAY OF USING IT
TO CUT THE CHICKEN, GO THIS WAY.
CUT IT IN HALF.
I CAN HOLD IT A LITTLE BIT
WITH THIS SO IT DOESN’T RUN
AWAY FROM ME.
OKAY, IN HALF, THE LEG.
THE BREAST–LIKE THAT, I CAN CUT
THE BREAST EVEN, IN TWO PIECES.
I LIKE TO USUALLY SERVE
PIECES OF THE BREAST
AS WELL AS THE PIECES
OF THE LEG, YOU KNOW.
IT WOULD BE GREAT
FOR FOUR PEOPLE.
IT’S MORE THAN ENOUGH,
A BIG CHICKEN LIKE THIS.
AND THEN REMEMBER THAT WONDERFUL
JUICE THAT I HAVE UNDERNEATH.
THE LEG IS CUT IN HALF AS WELL.
MY WIFE LOVED THOSE BECAUSE
I DON’T MESS UP THE TABLE.
THIS IS THE IDEA.
OKAY, AND NOW WE CAN SERVE
THAT REAL CLASSIC DISH,
YOU KNOW.
VERY HOT.
MY MASHED POTATO HERE.
WELL…
UM, MAYBE A PIECE OF THE BREAST
HERE, AND MAYBE THE–
THE DRUMSTICK RIGHT THERE.
I ALREADY MESSED UP MY PLATE.
A BIT OF JUICE, AND YOU HAVE
ALL THAT NATURAL JUICE NOW.
YOU WANT TO POUR THAT
ON YOUR CHICKEN.
AND HERE, ESPECIALLY
FOR THE KID, YOU KNOW,
YOU GO WITH A GOOD TABLESPOON
OF THAT, MAKE A HOLE
IN YOUR MASHED POTATO,
YOU KNOW, TO POUR IT ALL AROUND.
AND THIS WITH A GLASS
OF RED WINE IS LIKE HEAVEN:
MASHED POTATO
AND ROAST SPLIT CHICKEN.
SOMETIME YOU HAVE THE FAMILIAR–
THE EARTHY FLAVOR
THAT FULLY SATISFY YOU.
AND IT DOES SATISFY ME.
HAPPY COOKING.
>>announcer: VISIT OUR WEBSITE
AT KQED.ORG/MOREFASTFOODMYWAY
TO LEARN MORE ABOUT JACQUES
PEPIN.
YOU CAN WATCH SHOWS ONLINE,
VIEW EXTRA CLIPS OF JACQUES
IN THE KITCHEN,
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AND MEET SOME OF THE PEOPLE
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CALL:
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FOR $39.99 PLUS SHIPPING.
PRODUCTION FUNDING
FOR THIS SERIES
HAS BEEN BROUGHT TO YOU BY:
>>male announcer: CUISINART,
WITH THE NEXT GENERATION OF
FOOD PROCESSORS FROM BREAD DOUGH
TO PIZZA TO STIR-FRIES.
WE DO THE WORK TO SAVE YOU TIME.
CUISINART: THE NEXT GENERATION.
>>female announcer: AND BY
SCHARFFEN BERGER, MAKERS OF
FINE ARTISAN DARK CHOCOLATES.
RECIPES AVAILABLE AT:
AND BY SPECTRUM ORGANICS,
A PURVEYOR OF FINE CULINARY OILS
AND CONDIMENTS.
SPECTRUM: THE TASTE OF GOODNESS.
AND BY OXO GOOD GRIPS,
MAKERS OF KITCHEN TOOLS THAT
MAKE EVERYDAY LIVING EASIER.
Captioning by CaptionMax
www.captionmax.com
>>male announcer: A KQED
TELEVISION PRODUCTION.

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