Dinner Party Special: Jacques Pépin: More Fast Food My Way | KQED


>>Pépin: YOU CAN FIND SMOKED SALMON IN ANY SUPERMARKET. YOU CAN EVEN FIND IT IN PIECES, LESS EXPENSIVE THAN THAT. FOR A PARTY, YOU KNOW, YOU PUT CREAM CHEESE IN THERE OR RICOTTA OR SOUR CREAM, AND YOU PUT YOUR SALMON IN THERE, A LITTLE BIT OF SALT, PEPPER, AND LEMON JUICE. AND THAT’S IT. YOU PROCESS IT INTO A BEAUTIFUL MOUSSE. [food processor grinding] AND WHEN IT’S NICE AND SMOOTH, YOU PRESS IT INTO A CONTAINER LIKE THAT. THEN YOU GARNISH IT WITH A LITTLE BIT OF SHARP RED ONION, YOU KNOW, ON TOP MAYBE SOME CAPERS AND CHIVES, AND THEN A LITTLE THING OF OLIVE OIL ON TOP, AND YOU HAVE A DISH FIT FOR A KING, ABSOLUTELY BEAUTIFUL. YOU CAN HAVE ANY TYPE OF TOAST AROUND. THOSE ARE VERY NICE TO PUT AROUND, AND THIS IS THE Y YOU DO A PARTY IN NO TIME AT ALL. I AM 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 annocer: 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 HAVE A REAY NICE LITTLE MENU FOR YOU TODAY. I’M GOING TO DO A CREAM OF LEEK, AND THE CREAM OF LEEK– LEEK AND POTATO IS REALLY THE ESSENTIAL SOUP. I’M ADDING MUSHROOM TO THAT, BUT I’M DOING IT IN A WAY– MAKES IT VERY EASY TO DO. THEN A LITTLE FILLET OF PORK, WHICH ARE GOING TO BE STUFFED WITH SPINACH AND WITH CHEESE AND SERVED WITH TOMATO, A LITTLE TOMATO AROUND, AND THEN A MINI CAKE, A MINI ALND CAKE THAT I’M DOING WITH THE RASPBERRY SAUCE HERE. GREAT FOOD, EASYO DO, AND THAT’S WHAT I’M GOING TO SRT WITH, THE CAKE. AND THAT’S PRETTY SIMPLE. 1/4 CUP OF SUGAR, 1/4 CUP OF FLOUR, 1/4 CUP OF ALMOND–WHOLE ALMOND–1/4 TEASPOON, OR 1/2 TEASPOON OF BAKING POWDER. HOW MUCH DO I PUT? YES, 1/4 TEASPOON IS ENOUGH. AND THEN YOU WANT TO PROCESS THIS IN A SMALL PROCESSOR LIKE THIS. [food processor grinding] YOU REALLY WANT TO HAVE THE ALMOND IN POWDER SO YOU CAN SHAKE IT OUT, AND THEN WE ADD ONE EGG TO IT. THAT’S IT. AND THEN A COUPLOF TABSPOON OF MELTED BUTTER, A DASH OF RUM IF YOU WANT. THE RUM IS GREAT IN THERE, YOU KNOW, A TABLESPOON OR SO. AND PROCESS IT AGAIN A SECOND. I MEAN, YOU KNOW, THIS TAKES… [food processor grinding] SECONDS TO MAKE HERE. IT’S A KIND OF FINANCIER, SO-CALLED, THAT IS A KIND OF ALMOND CAKE THAT IS REALLY DONE–IN FRANCE YOU DO EVEN THAT TYPE OF CAKE FOR A WEDDING CAKE, YOU KNOW. SO I’M PUTTING THAT HERE IN THOSE TINY MUFFIN PAN. THEY ARE LINED UP WITH PARCHMENT PAPER, AND SO THEY ARE VERY HANDY. THAT’S IT. AND THAT NOW GOES INTO THE OVEN FOR ABOUT 15 MINUTE. COOK PRETTY FAST. ANYOU CAN DO THAT AHEAD, OF COURSE. THERE IS NOTHING WRONG ABOUT HAVING THAT DONE EVEN THE DAY BEFORE. THEN THE SOUP. THE SOUP IS–AS I SAID, A QUINTESSENTIAL FRENCH SOUP IS LEEK AND POTATO, AND THAT’S WHAT I’M GOING TO DO IN THERE. A LITTLE BIT OF PEANUT OIL, OR YOU CAN HAVE OLIVE OIL, AND THEN I’M GOING TO SAUTE SOME LEEK IN THERE AS WELL AS SOME MUSHROOM. WE’LL TAKE THE BOTTOM OF THE LEEK OUT. YOU KNOW, THAT PART IS USELESS, AND MAYBE THE FIRST SLICE, EVEN SOMETIME THE SECOND ONE, THOUGH ON THIS ONE, IT’S FINE. AND THEN WE START CLEANING AROUND WITHOUT TAKING TOO MUCH OF THE LEEK OUT. AND AS YOU CAN SEE, AS THESE GET A BIT MORE TENDER IN COLOR, A LIGHTER GREEN, THAT’S WHAT I KEEP. SO THAT’S WHAT I WOULD WANT TO USE. THIS IS A LARGE LEEKAND I SPLIT IT IN HALF THIS WAY OR MAYBE EVEN IN THREE PART TO OPEN THE LEEK ENTIRELY. THAT’S WHEN YOU REALLY CAN CLEAN IT, AND YOU NEED TO DO THAT. SO LET ME WASH IT. THE LEEK IS ONE OF THE GREATEST VEGETABLE, FOR ME, IN THE FAMILY OF THE ONION. OKAY. NOW THIS I OFTEN USE, FREEZE IT TO USE IT FOR STOCK, AND THIS IS GREAT. YOU KNOW, I FREEZE IT AND I HAVE IT WHENEVER I DO STOCK. I TAKE IT OUT OF THE FREEZER, DROP IIN THE STOCKPOT. SO NOW WE’RE GOING TO SLICE THIS. IT CAN BE COARSELY DONE. YOU CAN REALLY USE SCALLION AS WELL, BUT IT DOESN’T HAVE THE TASTE OF THE LEEK, YOU KNOW, SCALLION ONION. CUT IT IN HALF AGAIN, AND I HAVE ABOUT, HERE I WOULD SAY, A OD 2, AH, 2 CUP, 2 1/2 CUP OF LEEK, YOU KNOW. SO THAT GOES IN THERE. [oil sizzling] WE WANT TO SWEAT THE VEGETABLE, WHAT WE CALL–THAT IS, MAKE THEM SOFTEN A LITTLE BIT. SO HERE WE ARE. AND MUSHROOM. NOW, THOSE MUSHROOM ARE JUST OUT OF THE SUPERMARKET. THEY ARE NOT WASHED OR ANYTHING. YOU DON’T WASH MUSHROOM, YOU DON’T WIPE MUSHROOM, YOU DON’T TOUCH MUSHRO, JUST OUT OF THE SUPERMARKET. HOWEVER, WHEN YOU’RE READY TO USE THEM, YOU WASH THEM. SO IT’S NOT A QUESTION OF NOT IT’S AUESTION OF NOT DOING IT AHEAD, ‘CAUSE YOU DO IT AHEAD, THEN YOU CHANGE THE TEXTURE ON TOP AND ALL THAT. THAT’S WHY YOU DO IT AT THE LAST MOMENT AND USE THEM BEFORE THEY HAVE A CHANCE TO START DISCOLORING, YOU KNOW. SO THIS, OR YOU CAN CUT THEM IN DICE OR SLE. THIS IS A KIND OF ROUG COUNTRY SOUP, YOU KNOW. IF YOU HAVE A COUPLE OF WILD MUSHROOM, WHICH SOMETIME I PICK UP IN THE WOODS, THEN IT WILL ADD TASTE TO IT, WHOUT ANY QUESTION, BUT FRANKLY, THOSE REGULAR WHITE BUTTON MUSHROOM FROM THE MARKET ARE MALIGNED A GREAT DEAL, IN MY OPINION, BECAUSE THEY OFTEN HAVE MORE TASTE THAN THE SO-CALLED WILD MUSHROOM THAT YOU BUY IN THE SUPERMARKET D COST A FORTUNE. SO THIS IS ABOUT SWEAT ENOUGH, YOU KNOW, IF IT GOES FOR A MINUTE OR SO, WHICH IT DID HERE. SO NOW I CAN ADD THE CHICKEN STOCK AND SOME WATER TO IT. YOU CAN USE ONLY CHICKEN STOCK IF YOU WANT. CHICKEN STOCK IS VERY LD, ACTUALLY, THIS ONE, SO I’M GOING TO PUT ALL CHICKEN STOCK. SO I HAVE 2 CUP–YOU HAVE ABOUT 4 CUP OF LIQUID. YOU CAN PUT 2 CUP OF CHICKEN STOCK AND 2 CUP OF WATER OR A QUART OF CHICKEN STOCK; IT’S FINE. OKAY. SO THIS HAS TO COME TO A BOIL. SO HERE WE ARE. THIS GOES, AND IN THAT POT HERE I AM GOING TO START ANOTHER RECIPE, WHICH IS THE PORK RECIPE THAT WE ARE DOING TODAY. AND IN THAT PORK RECIPE, WE’RE GOING TO DO A STUFFING WITH ONION AND SPINACH. SO AGAIN, A LITTLE BIT OF OIL HERE ANDY ONION. CHOP THAT ONION, FINELY CHOP. AGAIN, YOU KNOW, I HAVE A VERY GOOD KNIFE HERE. WHIS THE KNIFE GOOD? BECAUSE IT’S SHARP. WHAT IS A GOOD KNIFE? IT’S A SHARP ONE, FOR ME. THERE WE ARE. SAUTE THAT A SECOND. YOU COULD ADD SOME GARLIC TO IT. YOU COULD ADD OTHER THINGS, BUT I THINK IT’S GOING TO BE FINE THIS WAY. I’M GOING TO PUT THE SPINACH IN THERE. I HAVE PLENTY OF SPINACH HERE. THAT’S IT. A DASH OF SALT ON TOP, A DASH OF PEPPER, I COVER IT, AND THAT’S IT. IT’S GOI TO COOK FOR A COUPLE OF MINUTE. NOW LET ME CHECK ON MY SP. SEE, IF THE LEEK ARE CUT FINE ENOUGH, YOU KNOW, TWO, THREE MINUTE WILL BE ENOUGH. ABOUFINE. FINE FOR ME. SO I CAN CONTINUE WITH THE SOUP, AND I’M USING AN INSTANT MASHED POTATO HERE, AND THOSE ARE POTATO FLAKE THAT YOU PUT DIRECTLY IN THERE, AND IT GIVE YOU THE THICKENING, THE RICHNESS OF IT, AND THAT’S WHAT YOU WANT. SO GENTLY, YOU KNOW, YOU PUT THAT IN YOUR SOUP. AND THIS IS IT. TIME IT COMES BACK TO A BOIL, BASICALLY IT IS COOKED. VERY EASY SOUP WHEN YOU COME FROM WORK, YOU’RE IN A HURRY. YOU DO THAT; IT’S GREAT. THE SOUP IS–AT HOME, I VERY OFTEN FINISH–YOU DON’T HAVE TO, BUT I FINISH IT WITH MILK. WHY? MY MOTHER, WHEN WERE KID, ALWAYS FINISHED MOST OF THE SOUP WITH MILK, MAYBE ABOUT 1 CUP–WITH A GOOD 1 1/2 CUP OF MILK OR SOMETHING LIKE THAT, BECAUSE THE POTATO QUITE THICK. AND YOU CAN SEE. NOW YOU BRING THAT BACK TO A BOIL IF YOU WANT. YOU HAVE BEAUTIFUL SOUP. YOU CAN EVEN PUT SKIM MILK IF YOU WANT, BUT FRANKLY– WE TASTE IT. ALWAYS TASTE. MY FRIEND JULIA ALWAYS TELL ME, “TASTE IT; TASTE IT AGAIN.” [laughs] OKAY. LET’S LOOK AT THE SPINACH HERE. THE SPINACH ARE BASICALLY READY. SO THAT WILL DO. E SOUP IS COMING BACK TO A BOIL, SO IT’S FINE. THE SPINACH SHOULD COOL OFF A LITTLE BIT, SO I’M GOING TO PUT THEM IN THERE TO COOL OFF. BE USED TO STUFF THE PORKT WILL FILLET THAT WE’RE GOING TO DO IN A COUPLE OF MINUTE. WELL, THAT SHOULD BE COOLED OFF A LITTLE B AND NOW I CAN SERVE MY VERY FAST SOUP HERE. THERE. WE HAVE SOME TOAST HERE– SERVE WITH IT. HERE WE ARE. WE CAN SERVE IT JUST LIKE THIS. YOU CAN HAVE A LITTLE BIT OF GRATED SWISS CHEESE ON TOP IF YOU WANT. OFTEN AT HOME, WE USE GRATED SWISS CHEESE OR MAYBE A LITTLE SPRIG OF, IN THAT CASE, THE CHERVIL, OTHER TYPE OF HERB. I LOVE CHERVIL. AND THAT’S A BEAUTIFUL SOUP. NOW LET’S GO AND STUFF THE FILLET OF PORK. THIS IS STILL A BIT WARM, BUT, YOU KNOW, YOU SHOULD LET IT COOL IN THE REFRIGERATOR, BUT OTHERWISE IT’S FINE TO USE IT LUKEWARM. SO WHAT WE HAVE HERE, I HAVE A FILLET, WHICH I TRIED TO GET AS BIG AS I CAN. IT SHOULD BE A GOOD POUND, 1 1/4 POUND, YOU KNOW. AND WHAT YOU WANT TO DO IS TO REMOVE THAT SO-CALLED “SILVER SKIN.” SEE THE TECHNIQUE HERE? ACTUALLY RUN IT AGAINST SO THAT THERE IS NO MEAT LEFT ON THAT KIND OF TENDON. I MEAN THIS IS TOUGH, AND YOU WANT TO REMOVE THIS. AND WHAT WE WANT TO DO AFTER, IT’S REALLY KIND OF A– BUTTERFLY IT. AND SO YOU CAN HAVE IT ON THE SIDE LIKE THAT, TAKE THE TOP OF IT, AND CUT TO GET ALMOST TO THE END TO OPEN IT. NOW, I DIDN’T CUT IT QUITE IN THE CENTER. I CUT IT MAYBE 1/3 OF THE WAY DOWN. SO WHAT I DO: I’LL TURN IT THIS WAY. YOU CAN SEE NOW THIS IS THINNE THIS IS MUCH THICKER, SO I DO THE SAME THING ON THIS SIDE EVENTUALLY TO OPEN THIS FURTHER AND GET AS LARGE OF A RECTANGLE AS I CAN, YOU KNOW, AT LEAST LIKE 10, 12, 14 INCH BY 8, 10 INCH. AND WE CAN EVEN POUND IT A LITTLE BIT WITH YOUR PLASTIC WRAP HERE. SO HERE WE ARE. I’M GOING TO PUT A BIT OF SALT AND PEPPER ON TOP OF IT, TURN IT ON THE OER SIDE, THE SAME THING TOO. AND WE START THE STUFFING. AS I SAID, PROBABLY BETTER IF IT WAS A BIT COOLER, BUT TAKE ABOUT HALF OF YOUR SPINACH HERE TOUT IN THE CENTER. AND ON TOP OF IT WE’RE PUTTING SOME–EITHER CHEAR OR MONTEREY JACK OR GRUYERE O ANY CHEESE THAT YOU WOULD WANT TO HAVE, YOU CAN PUT IT ON TOP HERE LIKE THIS. AND THEN LITTLE BIT MORE OF THE SPINACH TO COVER THE CHEESE. HERE WE ARE. IT’S A NICE GARNISH. YOU DON’T HAVE TO WORRY ABOUT THAT TYPE OF GARNISH–WERE THE CENTER THAT IF YOU WERE TO STUFF–OFTEN IN THE STUFFING YOU PUT GROUND PORK OR SAUSAGE OR WHATEVER, BUT YOU HAVE TO BE SURE THAT THE INSIDE IS COOKED. HERE IT IS A PRECOOKED STUFFING, IF YOU WANT, SO YOU DON’T HAVE TO WORRY TOO MUCH ABOUT THIS. WE’LL WRAP THAT AROUND, BRING THAT AROUND TO GET IT AS TIGHT AS YOU CAN. YOU THEN CAN EVEN FOLD THE END OF IT LIKE THIS. THAT’S IT. AND THEN YOU CAN ATTACH THAT WITH THE–I MEAN, WITH TOOTHPICK, ACTUALLY, OR EVEN WITH–YOU KNOW, WITH A TWINE, A REGULAR TWINE, OR YOU CAN DO IT WITH A LITTLE PIECE OF ALUMINUM FOIL. YOU KNOW, YOU FOLD IT–I MEAN, YOU GET IT THIS WAY IN THE THIN ONE AND THEN PUT AROUND LIKE THIS TO ATTACH IT SO IT HOLD TOGETHER. I HAVE ANOTHER PIECE HERE. AND WHAT WE WANT TO DO: WE WANT TO SAUTE THIS TO BROWN IT ALL ARND BEFORE WE PUT IT INTO THE OVEN. IF EVER, YOU KNOW, THE END OF IT IS OOZING TOO MUCH, OR IT’S OPENING, YOU CAN ALWAYS PUT A LITTLE PIECE–THIS IS NOT EVEN THE CASE HERE–BUT A LITTLE PIECE OF ALUMINUM FOIL, ‘CAUSE WHAT YOU WANT TO DO IS TO SEAR IT IN YOUR SKILLET UNTIL IT’S NICE AND BROWN AROUND, AND AFTER THAT, YOU REMOVE THAT TO PUT IT INTO THE OVEN, OR YOU LEAVE IT INTO THE OVEN AND REMOVE AT THE END, ONE OR THE OTHER. IT’S FINE. DOESN’T REALLY MATTER. SO I’M GOINGO PUT A BIT OF OLIVE OIL THERE AGAIN, BROWN IT IN DASH OF OLIVE OIL, BECAUSE WE NEED THE BOTTOM PART OF THIS, THE CRYSTALLIZATION, BECAUSE WE ARE GOING TO FINISH IT WITH TOMATO. THAT’S GOOD. SO HERE IT IS. START BROWNING IT HERE, AND IT WILL TAKE ABOUT THREE, FOUR, FIVE MINUTES, YOU KNOW, TO BROWN IT NICELY ALL AROUND AND SEAR IT TO GET THE KIND OF CRYSTALLIZATION YOU WANT ON TOP AND THE TASTE THAT YOU WANT ON TOP. [meat sizzling] OKAY. NOW IT’S NICE AND BROWN ALL AROUND. WHAT YOU WANT TO DO– I’M GONNA REMOVE THIS NOW. AND AS I SAY, YOU CAN COOK IT WITH– IT DOESN’T REALLY MATTER, BUT… GOOD. AND NOW YOU WANT TO PUT THAT IN THE OVEN ABOUT TEN MINUTES AND LET IT REST THERE. THAT’S WHAT I’M GOING TO DO. YEAH, LOOKS TERRIFIC. NICE AND STUFFED. WE’VE GOT THAT. SO WE WILL CUT IT ON TOP OF THIS. WHOOP, IT’S HOT. AND IN THIS, OF COURSE, WE ARE GOING TO PUT TOMATO. I HAVE THOSE TINY GRAPE TOMATO HERE, WHICH ARE REALLY GOINGO BE JUST IN THERE LIKE THIS. THEY’RE GOING TO KIND OF MELT A LITTLE BIT AND CREATE A BIT OF A SAUCE, PARSLEY ON TOP, AND THAT’S BASICALLY IT. THIS YOU WOULD WANT TO SERVE IT–I MEAN CUT IT, RATHER– IN, LIKEEIGHT MEDALLION TO SERVE TWO MEDALLION PER PERSON FOR FOUR PEOPLE. IT’S A BEAUTIFUL LITTLE DISH. SO THIS WE’LL UTE UNTIL THE TOMATO GET MELTING A LITTLE BIT TOO, A THAT’S MINUTE, 1 1/2 MINUTE, 2 MINUTE. WE’RE GOING TO PUT SOME PARSLEY ON TOP OF IT. I HAVE NICE, FLAT PARSLEY HERE. GATHER IT TOGETHER. [tomatoes sizzling] GOOD. THIS, AND MAYBE I CAN START CUTTING THIS. NOW, AS YOU CAN SEE, I WANT IT JUST SLIGHTLY PINK, AS WE HAVE IT HERE, YOU KNOW, INSIDE, AND THAT’S THE WAY IT WOULD BE– IT’S HAD ABOUT TEN MINUTES INTO THE OVEN. SO THERE WE ARE. AND REMEMBER THAT, YOU KNOW, I DID THAT TYPE OF STUFFING, BUT YOU CAN DO ANY TYPE OF STUFFING THAT YOU WOULD WANT TO DO. ENTIRELY UP TO YOU. I WON’T EVEN HAVE TO CUT THE WHOLE THING. I CAN LEAVE A PIECE HERE. THIS IS CUT… AND THIS IS UNCUT. THAT’S IT. TOMATO ARE LIGHTLY BROWNING NOW, SOFTENING. THAT’S GOOD. I PUT MY PARSLEY ON TOP OF IT. IF I FEEL THAT IT SHOULD BE A LITTLE MORE LIQUID, I COULD PUT 1 OR 2 TABLESPOON OF WATER IN IT, YOU KNOW, OR CHICKEN STOCK, OR EVEN WINE. OKAY. YOU CAN ALSO, OF COURSE, SERVE IT INDIVIDUALLY. YOU KNOW, THAT WOULD BE– THAT’S NICE TO SERVE AS WELL. OKAY. NOW WE’RE READY. WE CAN PUT SOME ON TOP. YOU WANT TO HIDE ALL OF IT, BECAUSE IT DOES LOOK GOOD. BUT THEN USE SOMOF THE LIQUID HERE. AND YOU CAN ALWAYS SERVE THE REST ON THE SIDE. SO THIS IS IT: OUR STUFFED FILLET OF PORK WITH SPINACH AND CHEESE, AND OF COURSE, THE TOMATO GARNISH AROUND. AND NOW THE DESSERT WE HAVE TO FINISH. WE HAVE MY LITTLE CAKE HERE. THEY COOREALLY FAST, YOU KNOW, ABOUT 10, 15 MINUTE, AND WITH THE PARCHMENT PAPER INSIDE, IT’S GREAT, AND U CAN SEE TEXTURE OF THAT CAKE. IT’S QUITE NICE. I MEANI’VE DONE THE WEDDING CAKE WITH THIS, YOU KNOW? MMM, IT’S DELICIOUS. WE CAN DO IT WITH HAZELNUT, OF COURSE, OR OTHER TYPE OF NUT, BUT HERE WE’RE GOING TO DO IT WITH THE RASPBERRY SAUCE. AND USUALLY WHEN I DO RASPBERRY SAUCE, I LIKE TO DO IT IN A REGULAR FOOD MILL LIKE THIS WITH THE FINEST GRAIN. NOW REMEMBER, THAT SIDE IS VERY ROUGH AND ALL THAT, BUT THIS IS THE INSIDE. OFTEN PEOPLE PUT IT ON THIS SIDE BECAUSEHIS IS SMOOTH. IT DOESN’T WORK. IT’S GOT TO GO ON THIS SIDE, AND IT FITS RIGHT THERE. YOU USE A LOT OF THINGS. I DO A LOT OF THING IN THERE. THERE IS A LARGER BLADE WITH LARGE HOLE. I EVEN DGUACAMOLE OR STUFF LIKE THAT IN THERE. THIS FITS. OKAY. AND IN THERE I PUT THOSE FROZEN RASPBERRY. NOW, THIS IS IQF–THAT IS INDIVIDUALLY QUICK-FROZEN. THERE IS NO SUGAR. THERE IS NOTHING IN IT. SO IT’S JUSTNDIVIDUALLY FROZEN. THIS ONE IS DEFROSTED. SO I PUT IT WITH T NATURAL JUICE AND OTHER SWEETENING AGENT. YOU COULD PUT SUGAR, OF COURSE, BUT I LIKE TO PUT JAM. SO YOU COULD PUT RASPBERRY JAM. IN THAT CASE HERE, I AM PUTTING A STRAWBERRY JAM, YOU KNOW. YOU PUSH THAT THROUGH, AND IT IS THE SAME WAY YOU DO A SHERBET. YOU DO THAT MIURE, AND THAT MIXTURE YOU PUT IN THE FREEZER ON AN ICE CREAM MACHINE OR EVEN DIRECTLY IN THE FREEZER TO DO EITHER A GRANITA, WHAT WE CALL, OR A SHERBET, YOKNOW. SO IN ERE WE WANT TO PUTNE OF THOSE LITTLE CAKE. I CAN ACTUALLY EVEN DIP THE CAKE IN IT OR SOMETIME JUST PUT IT THERE. AND A FEW BLUEBERRY AROU, ANY BERRY THAT YOU HAVE. I LIKE TO PUT SOME STRAWBERR IN IT. YOU CAN CUT THE STRAWBERRY IN TWO OR THREE PIECES AROUND. I LIKE THE MIXTURE OF BERRY, AND IN THE SUMMER, MOST OF THE DESSERT THAT I DO ARE GOING TO BE BERRY-BASED, YOU KNOW. THERE WE ARE. THAT’S CERTAINLY MORE THAN ENOUGH. OKAY. AND WE PUT THE SAUCE A LITTLE BIT ON TOP, AND OF COURSE A LOT OF THE SAUCE AROUND ON THE FRUIT. HERE WE ARE. AND MAYBE WITH THAT, A LITTLE SPRIG OF MINT FOR COLOR AND FOR TASTE AS WELL, YOU KNOW. AND THIS IS A BEAUTIFULLY ELEGANT DESSERT. YOU KNOW, YOU CAN DO IT AS A LARGE CAKE AND CUT IT INTO SLICE, BUTOMEHOW I LIKE THOSE TINY MUFFIN LIKE THIS. IT LOOKS GREAT, AND THAT’S A VERY ELEGANT DINNER, WHICH I HOPE YOUE GOING TO DO FOR YOUR FRIEND. I DID ENJOY MAKING IT FOR YOU. AND PLEASE SIT DOWWITH THE FAMILY AROUND THE TABLE AND ENJOY YOUR FOOD. HAPPY COOKING.>>nnouncer: 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, PRINT SELECTED RECIPES FROM THE SERIES, AND ME SOME OF THE PEOPLE BEHIND THE SCENES. CALL: OR LOG ON TO CHANNEL9STORE.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 $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 SCHARFFEBERGER, MAKERS OF FINE ARTISAN DARK CHOCOLATES. RECIPES AVAILABLE AT: AND BY SPECTRUM ORGANICS, A PURVEYOR OF FINE CULINARY OILS AND CONDIMEN. SPECTR: THE TASTE OF GOODNESS. AND BY OXO GOOD GRIPS, MAKERS OF KITCHEN TOOLS THAT MAKE EVERYDAY LIVING EASIER. Captioning by CaptionMax www.captionmaxom>>me announcer: A KQED TELEVISION PRODUCTION.

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Comments

  1. I am slightly deaf, so can someone please help me? What did he pour from the bottle into the cake mixture? I think he said it was one tablespoon.

  2. @coralarch RHUM…YAAAARglol no i do understand that this french chef prenoncation is hard to understand for those that do not speak french as their 1rst language…im french and im good in english …i i miss some parts once in a while…his accent is SO funny

  3. @inmens Instant potatoes are very useful, and I honestly think this is a great way to save time on vichyssoise. If you blend up the soup like most recipes I've seen, then going through the trouble of peeling and cutting potatoes isn't necessary. If you have the time, you can dehydrate potatoes yourself, but if you read the ingredients list of the instant potato you're buying, you can find ones that only have only have potatoes and salt.

  4. Does it matter if he put the tenderloin into the pan before it was really hot? I always hear other chefs saying it's so vital to sear meat in high heat instead of "boiling" it. Just curious

  5. You are right, but I guess it was mostly hot. He has a good gas range which will heat the pan pretty quickly. Basically the worry with "boiling" it is if the food releases water faster than the pan can evaporate it. So, if the temp of the pan comes up before water starts to come from the meat then it will still be ok.

  6. It's hilarious but really a terrible feature. No deaf person is ever going to know what the hell is going on. They're going to think he's nuts!

  7. In todays reality chef shows and tv programs etc there are alot of great chefs…….but…Bobby Flay, Gordon Ramsey, Robert Irving or Anna Olson etc, cannot hold a candle to Mr.Pepin……He is truly in a league by himself….all the rest are just cooks but Jaques is a true Chef Master of his trade!

  8. The closed caption thing is hilarious, but when I read something translated from an ancient dead language, like Egyptian Hieroglyphs, I always wonder if the same thing isn't happening …

  9. Keep in mind aside from the quality ingredients he is using quality cookware , convection oven and top notch range. This is why the food comes out great. With just quality ingredients but none of the other stuff it won't come out like this.

  10. Is it really a good idea to fry the rolled pork WITH the aluminum foil wrapped around it in a pan?
    Wouldn't the aluminum melt or burn or anything like that…

  11. absolutely right. You are smart if you understand you need to eat right at your age to kill your belly. And I heard that most of the celebrities used to follow to kill their belly using this 7 food items. i found it here bit.ly/10Rp6Vh?=xtypj

  12. I made this stuffed pork tenderloin this weekend and it was outstanding and looked amazing. Thank you sir! Pepin is simply the best.

  13. If I wanted to do the leek / potato / mushroom soup but use real potato instead of the instant potato powder, how should I do this? Do I have to cook the potato before? And when do I put them in etc ?

  14. And he also puts the filet of pork in a pretty much COLD pan to "sear" it. Doesn't the pan have to be quite hot so the maillard reaction can take place ?!

  15. Because of this video, I made [at least] 20 of the pork (w/ bacon also) for my mother's 80th birthday. (Over three years ago, so can't remember amnt.)
    Thanks again, Chef!

  16. I love Jacques Pepin's videos. But what I think is really sad is if this were ANY other cook, this comment section would be laced with scathing "he used instant mashed potato mix, how dare he!!" I saw a similar video on YouTube where a lady was sharing her at home recipes, perfectly decent ones, and she used a store bought mix like that, even saying you can make it yourself, but this is a quick version; and the comments blasted her. This is how YouTube is. Everyone's a know-it-all critic or an unabashed dick rider.  Jacques Pepin can use instant potato mix, because all of you are on his dick; but another home cook showing how to make quick meals does it and the "experts" come out of the weeds.

    And btw, I made this soup and it was good. Definitely a great soup to whip up quickly. But if this were Suzy Home Cook's YouTube Channel, the pretentious little fucks would come out in droves. But now they just sit their quietly biting their tongues kissing Pepin's feet

  17. Made the pork last night. Was so delicious that I don't even have leftovers bc my guests took them home! However, 10 min at 350 was not enough time in my oven. I turned up the heat and left it in longer. Was still a touch pink which was perfect. You may need to try higher heat or longer time or both.

  18. Any show he used mushrooms he always repeats what he says, "it's not a question of not washing mushroom.." We heard u a thousand times dude !!

  19. He had a stroke thats why he slurps like that and not to mention hes in his late 70's at filming hes an artist one of the great

  20. I would worry about the pork being a little pink in the center. I was taught that pork should be cooked all the way through. The French will push the limits of "cooking all the way through" for the purpose of keeping things tender. It's a gamble…

  21. I just tried watching a documentary on Ted Nugent and became so disenchanted and agitated that I immediately pulled up some Jacques Pepin. His videos are so soothing that it's like sinking into a warm bath. For a moment, all seems well with the world.

  22. Most of french chefs tend to finish the soup with cream which adds richeness but in my opinion too much fat.
    Adding milk is okay.

  23. I'm not a fan of instant potatoes, but using them to thicken that soup was actually pretty genius. Now I can finally get rid of that box thats been in my pantry.

  24. Just made the pork tenderloin. It came out fantastic. You are the greatest. The world is blessed to have you. I met you once at a book signing and you were kind enough to look at a dish I made from one of your books (& tv shows). Thank you for being so gracious.

  25. He mention spinach and mushrooms, I noticed there's no mushrooms, just onions. So I think it was spinach and onions is what he meant to say. Love you Jacque.

  26. Magnificent! Thanks for posting! The leek soup is quick, nourishing, and warms the heart as well as the body, as does everything Pepin makes, for that is his purpose-based technique. Food nourishes the body as well as the soul. He never forgets this.

  27. Could this cake be KETO with almond flour or coconut flour? I know raspberries are allowed. I use monk fruit for sweetness. I cook keto for my husband. I noticed he misses a sweet at family gatherings (when everyone is eating birthday cake). It would be ever so handy to have a cake and berries dessert for him. Besides, he always raked the frosting off any cake, so he has not a sweet tooth. Thank you for remembering Julia. I enjoyed both you together in the kitchen 🙂

  28. "My friend Julia always said, 'Taste it, taste it again.' I love that he remembers her (Julia Child) when he's cooking. (11:12)

  29. One of my most lovely reads is Pepin's story of his youth. A master with the knife and the pen. Wonderful story, I followed it along on Google maps.
    Made it more real. Favorite dishes are usually made from hard times. The gathering to bake bread in Montrbrunal in France.

    https://books.google.ca/books?id=7W_u68uG03cC&printsec=copyright&redir_esc=y#v=onepage&q&f=false

  30. Wonderful Jacques Pepin… one of my youthful mentors regarding getting into cooking for my and my family enjoyment of good food. Thank you so much Sir.

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