Basil Cheese Dip & More: Jacques Pépin: More Fast Food My Way | KQED

Basil Cheese Dip & More: Jacques Pépin: More Fast Food My Way | KQED


YOUR BASIL GREEN, WHEN YOU DO ANY TYPE OF PESTO OR PUREE OF BASIL, IS TO BLANCH IT. BETTER EVEN, YOU PUT IT IN THERE, ABOUT 3 CUP OF BASIL; YOU PUT IT IN THE MICROWAVE OVEN FOR ABOUT 30 SECONDS TO BLANCH IT. AND IT’S STILL HOT. AND THEN YOU PUT SALT IN IT. AND THEN YOU PUT A LITTLE BIT OF PARMESAN CHEESE. I PUT A GOOD DASH OF PEPPER, 2 OR 3 TABLESPOONS OF WATER. WE PROCESS IT. YOU KNOW, A LITTLE BIT OF OLIVE OIL INSIDE WILL, OF COURSE, MAKE IT VERY GLOSSY AND RICH, WHICH IS WHAT WE WANT. AND NOW I HAVE A BEAUTIFUL DEEP-GREEN PUREE OF BASIL. I CAN SERVE IT AS A DIP THIS WAY, USE IT AS A PESTO. OTHER THING, I MEAN, IF YOU WANT TO BE A BIT MORE EXTRAVAGANT, I DO LITTLE DICE OF SWISS CHEESE. A GOOD EMMENTALER, YOU KNOW, OR GRUYERE ON TOP OF THIS. HERE, THAT WE DO A LITTLE TABLESPOON ON TOP OF THIS. AND THIS IS HEAVEN. AND YOU DON’T HAVE TO FEEL GUILTY BECAUSE IT ONLY TOOK A MINUTE TO MAKE. 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: OKAY. YOU KNOW, WHEN YOU ARE WELL-ORGANIZED, A MEAL AT HOME DOESN’T REALLY TAKE MUCH LONGER TO DO THAN TO WAIT IN LINE AT THE FOOD LINE OR AT THE TAKE-OUT DELI. SO TODAY WE ARE DOING A FRISEE AUX LARDONS, WHICH IS A CURLY ENDIVE WITH BACON BITS. VERY, SPECIFIC FROM LYON, WHERE I COME FROM. WE’RE GONNA DO A SPAGHETTI WITH ANCHOVY SAUCE WITH TOMATO IN IT. AND WE FINISH WITH A GREAT CHOCOLATE DESSERT: CHOCOLATE ROCHER WITH HAZELNUT, CORNFLAKE. AND ALL OF THAT, OF COURSE, WITH A LITTLE BIT OF WINE. MAYBE A LITTLE BIT OF PORT WITH IT. SO LET’S START WITH THE SALAD. I COOK MY BACON IN THE MICROWAVE OVEN. YOU KNOW, YOU COVER IT WITH A PIECE OF–WITH A PIECE OF PAPER TOWEL. AND THREE, FOUR, FIVE MINUTE, DEPENDING ON THE SIZE OF YOUR BACON. AND THIS ABOUT THE BEST WAY OF DOING IT. MY WIFE TAUGHT ME HOW TO DO THIS, YOU KNOW, SO THIS IS ALWAYS THE WAY I DO IT. AND WITH THE SALAD WE’RE GOING TO POACH THE EGGS. AND I HAVE BOILING WATER HERE. IN YOUR BOILING WATER, YOU ALWAYS WANT TO PUT A LITTLE BIT OF VINEGAR. IT HELP THE ALBUMIN AND EGG WHITE TO COHERE TO TOGETHER WELL. AND WHAT YOU DO, YOU PREFERABLY SHOULD HAVE COLD EGGS, BECAUSE WHEN IT’S COLD, THE EGG WHITE IS CONSTRICTED, YOU KNOW, GET TOGETHER. IF IT’S AT ROOM TEMPERATURE, IT STAND TO GO ALL OVER THE PLACE. LARGE EGGS. ALWAYS BREAK YOUR EGGS ON SOMETHING FLAT LIKE THAT SO YOU DON’T HAVE THE SHELL GETTING INTO THE EGGS. AND BREAK IT AS CLOSE AS YOU CAN TO THE WATER. NOW, AS IT COME TO THE WATER IT COME TO THE TOP. TRY TO BRING BACK–TRY TO BRING BACK THE YOKE AROUND THE–I MEAN, THE WHITE, RATHER, AROUND THE YOKE. THERE IS ANOTHER ONE HERE. AND THE EGGS AT THAT POINT–I MEAN, THE WATER AT THAT POINT SHOULD BOIL WHEN YOU START IT. AFTER YOU PUT THE EGGS IN IT, THE WATER WILL GET A BIT COLDER AND IT SHOULD NOT BOIL AGAIN. YOUR EGGS SHOULD POACH IN ABOUT, YOU KNOW, ABOUT 200-DEGREE WATER. SO YOU CAN LOWER THE HEAT. AND OCCASIONALLY YOU TEST YOUR EGGS. IT’S IMPORTANT AT THE BEGINNING, AS I SAID, TO DRAG YOUR SLOTTED SPOON ON TOP. IT MAKE THE EGGS MOVE SO IT DOESN’T STICK TO THE BOTTOM. AFTER IT MOVES ONE, THEN IT’S NOT GOING TO STICK TO THE BOTTOM ANYMORE. YOU KNOW, THE OLD WAY, THE CLASSIC WAY THAT WE USED TO DO IN LYON FOR EGGS, WE USED TO POACH EGG–WHAT WE CALL A FRIED EGGS. AND A FRIED EGG IS ACTUALLY AN EGG WHICH IS FRIED IN OIL. AND THAT’S WHAT I HAVE HERE. AND IT’S A BIT–IT’S NOT DONE MUCH ANYMORE, BUT I THINK THE LAST TIME THAT I DID IT WAS WITH JULIA. WE DID THOSE EGGS. SO YOU CAN DO ONLY ONE AT A TIME HERE. SO YOU BREAK IT HERE AND BREAK IT AS CLOSE AS YOU CAN TO THE OIL. THEY START FRYING RIGHT AWAY SO BRING BACK–BRING BACK THE WHITE ALL AROUND THE YOKE. THAT’S IT. SO THIS IS NOT LIKE POACHED EGG WHERE YOU CAN PUT FIVE, SIX EGGS IN YOUR PAN. YOU CAN ONLY DO ONE AT A TIME HERE. ALL RIGHT. PUT IT, LIKE, A MINUTE ON ONE SIDE. AND OFTEN, THOSE WOULD BE SERVED WITH TOMATO AS WELL. YOU KNOW, LIKE, WITH A GRILLED TOMATO, GRILLED BACON. OKAY. SO THIS WAS THE FRIED EGG THAT I USED TO DO AS A KID. AND THE INSIDE OF THAT EGG WOULD BE BASICALLY, YOU KNOW, ALL LIQUID, LIKE A POACHED EGG. IT WAS THE PROPER WAY OF DOING IT. OKAY, SO YOU CHECK OCCASIONALLY TO SEE IF YOUR EGG IS READY. LIFT IT UP. AND YOU CAN PRESS WITH YOUR FINGER ON TOP OF IT. IT SHOULD BE QUITE SOFT IF YOU WANT IT TO BE RUNNY INSIDE. AND THE EGGS ARE ALWAYS PLACED IN COLD WATER. YOU PLACE THEM IN COLD WATER TO WASH UP THE VINEGAR AS WELL AS TO COOL THEM OFF SO THAT YOU CAN REHEAT THEM WHENEVER YOU ARE READY. BUT THAT’S ONE WAY OF DOING THE EGGS. OKAY. SO NOW, WITH OUR SALAD, WE’RE GOING TO DO A DRESSING. AND THE DRESSING WILL BE MADE OF GARLIC. SEPARATE THE CLOVE OF GARLIC HERE. I NEED ONE GOOD CLOVE OF GARLIC. CUT THE END OF THE STEM. CRUSH THE GARLIC SO THE FLESH WILL COME OUT EASILY. AND THEN… CRUSH IT INTO A PUREE. [chopping] YOU WANT TO DO A NICE PUREE HERE… OF GARLIC. SO THIS IS YOUR CLASSIC MUSTARD VINAIGRETTE WITH GARLIC. SALT, FAIR AMOUNT OF CRACKED PEPPER, AND VINEGAR– RED WINE VINEGAR, CONVENTIONALLY. MUSTARD–ALWAYS PUT MUSTARD IN THERE. AND OF COURSE YOUR OLIVE OIL. AND AT THAT POINT, OF COURSE, THE BEST POSSIBLE OLIVE OIL WILL MAKE THE BEST POSSIBLE SALAD. THAT YOU CAN DO AHEAD. I OFTEN DO THAT IN A JAR. I TAKE A JAR, PUT MY MUSTARD IN IT, PUT THE GARLIC, PUT EVERYTHING, SHAKE THE JAR, AND TAKE WHATEVER I NEED AND KEEP THE REST IN THE REFRIGERATOR. OKAY. LET’S TASTE IT. ALWAYS TASTE. MM, THAT’S GOOD. I HAVE THE FRISEE HERE. AND THOSE FRISEE, WE HAVE THEM COMING NOW, AS YOU CAN SEE. THE SALAD IS GREEN TO START WITH. AND WHEN YOU CLOSE–MY FATHER USED TO CLOSE HIS SALAD OR PUT A FLOWER POT ON TOP OF IT. AND WHEN IT’S DEPRIVED OF PHOTOSYNTHESIS OF THE SUN, THEN IT TURN WHITE LIKE THAT INSIDE. SO CONVENTIONALLY, YOU TRIM A LITTLE BIT OF THE GREEN IF YOU WANT. THOSE ARE PRETTY EXPENSIVE BUT I HAVE SOME IN MY GARDEN. AND THEN YOU CUT THEM INTO PIECES, FILL UP WITH WATER, AND THIS, OF COURSE, IS THE GREATEST THING TO CLEAN UP YOUR SALAD. YOU EVEN HAVE A BRAKE HERE, ‘CAUSE IF YOU DON’T DO THIS, IT IS LIKELY THAT YOU’LL HAVE 3 OR 4 OR 5 TABLESPOON OF WATER WHICH ARE MIXING WITH YOUR DRESSING. AND THAT REALLY CAN KILL YOUR DRESSING, YOUR SALAD. OKAY. SO NOW WE MIX THAT WELL. IT’S THE TYPE OF SALAD THAT YOU CAN EVEN MIX A LITTLE BIT AHEAD BECAUSE IT TEND TO BE TOUGH, YOU KNOW? SO HERE IS THE FRISEE AUX LARDONS. HERE WE ARE. I’M MAKING A MESS HERE. I DON’T KNOW IF YOU’VE NOTICED, BUT YOU CAN MIX THE SALAD IN ANY BOWL. THE BOWL IS NEVER BIG ENOUGH WHEN YOU MAKE THE SALAD. HERE WE ARE. AN HEFTY PORTION OF SALAD HERE, AS A FIRST COURSE. AND THE BACON ON TOP THAT YOU BREAK INTO PIECES HERE. YOU CAN ALSO, OF COURSE, DO THE BACON–MY MOTHER WOULD DO THE BACON IN A SKILLET, OF COURSE. MICROWAVE OVEN DIDN’T EXIST AT THAT POINT. CROUTON. HAVE SOME CROUTON WITH SAUTE IN OLIVE OIL. AND OF COURSE, YOU HAVE YOUR POACHED EGGS. AND THE POACHED EGGS. IF I TOOK IT JUST–OH, IT’S STILL LUKEWARM ANYWAY. JUST OUT OF THE WATER, YOU MAY CLEAN A LITTLE BIT OF THE WHITE AROUND AND THEN SERVE YOUR EGGS ON TOP. AND VERY OFTEN EVEN BREAK YOUR EGGS SO IT RUN ON TO YOUR SALAD WHEN YOU SERVE IT. THAT IT’S. THIS IS THE CLASSIC SALAD LYONNAISE, YOU KNOW, THE FRISEE AUX LARDONS. AND DIFFERENTLY THAN OTHER SALAD, YOU USUALLY SERVE THAT SALAD ON LUKEWARM PLATE. AND YOU SERVE IT WITH A COLD WINE. AND USUALLY IT’S A COLD BEAUJOLAIS. THE BEAUJOLAIS, AS YOU KNOW, IS PRESSED IN A DIFFERENT WAY SO THERE IS NOT MUCH OF–NOT MUCH TANNINS IN IT. AND THAT’S WHY VERY OFTEN IT IS SERVED COLD, ALMOST LIKE A WHITE WINE. SO COLD BEAUJOLAIS ON A WARM SALAD PLATE. IT’S A BIT UNUSUAL, BUT THIS IS THE WAY THE SALAD IS SERVED IN LYON… WITH THE BEAUJOLAIS. OKAY. AND NOW WE’RE GOING TO DO THE SPAGHETTI WITH THE ANCHOVY SAUCE. AND THIS IS SOMETHING THAT I DO OFTEN AT HOME BECAUSE IT’S EASY TO DO. AND I CAN DO IT AHEAD. I HAVE BOILING WATER HERE. SALTED BOILING WATER. AND I’M GONNA PUT A POUND OF SPAGHETTI HERE. AND THOSE ARE THIN SPAGHETTI SO THEY WILL TAKE ABOUT 7, 8 MINUTE TO DO. WHEN YOU PUT YOUR PASTA IN HERE, MAKE SURE TO SPREAD IT OUT SO IT DOESN’T STICK TOGETHER. GOOD. AND NOW YOU DON’T HAVE TO COVER IT ANYMORE. SO IN THAT SAUCE, I’M GOING TO MIX TOGETHER PEAS. AND THOSE ARE FROZEN BABY PEAS WHICH HAVE BEEN DEFROSTED. I HAVE SOME ANCHOVIES FILET HERE. AND I’M GOING TO–ABOUT HALF A CAN, ABOUT FIVE OR SIX ANCHOVIES FILET. CUT INTO SMALL PIECES. I DO A BUNCH OF DIFFERENT SAUCE LIKE THIS AT HOME. THE MOST CLASSIC, MAYBE, THE SAUCE WHICH IS THE REAL PASTA PRIMAVERA FROM MY FRIEND ED– ED GIOBBI, THE PROFESSIONAL PAINTER IN NEW YORK. AND IN–I THINK IT WAS 1976 WHEN SIRIO OPENED LE CIRQUE IN NEW YORK, HE ASKED ED, WHO WAS AROUND TOO, “DO YOU HAVE A NEW IDEA, YOU KNOW, TO DO A PASTA, VERY SIMPLE, THAT WE COULD DO AT THE RESTAURANT?” AND ED SAID, “WELL, MY MOTHER– OR MY GRANDMOTHER– ALWAYS MADE THAT PASTA PRIMAVERA IN SPRING,” WHICH WAS DONE VERY SIMPLY BY CUTTING TOMATO, AS I’M GOING TO CUT TOMATO HERE. SO HE CUT THOSE TOMATO, AND I DO THAT AT HOME WHEN MY GARDEN IS FULL OF TOMATO. ONE OF THE RECIPES WE DO. SO YOU CUT YOUR TOMATO INTO INCH DICE. AND YOU PUT OLIVE OIL ON TOP OF IT. SALT, PEPPER, AND THAT’S ABOUT IT. AND COOK THE PASTA. LIKE I–AND OLIVE OIL ON IT, OF COURSE. SO IT’S LIKE A TOMATO SALAD IF YOU WANT. AND THEN THE PASTA COME OUT BOILING HOT, YOU POUR IT ON TOP OF IT, TOSSED IT, AND SERVE IT WITH SOME CHEESE AND BASIL ON TOP, YOU KNOW. THAT WAS THE REAL PASTA PRIMAVERA. SINCE THEN, IT WENT INTO A LOT OF DIFFERENT VARIATION WITH ALL KIND OF DIFFERENT VEGETABLE. SO IT’S A LITTLE BIT OF THE SAME IDEA THAN THIS. BUT THIS, I KEEP EVERYTHING UNCOOKED, RAW. SO HERE I HAVE ENOUGH TOMATO. PUT IT THIS WAY. SO CHEESE. I’M GONNA PUT SOME TOMATO–SOME FLAKE HERE. YOU KNOW, PEPPER FLAKE. SALT, PEPPER–A FAIR AMOUNT OF PEPPER–AND THEM SOME GARLIC. THE GARLIC, I’M GOING TO CRUSH IT TOO. MAYBE TWO CLOVE OF GARLIC SHOULD BE MORE THAN ENOUGH HERE. OKAY. AND I’LL PUT SOME HERBS ON TOP. IN THAT CASE, I’M GOING TO PUT SOME CILANTRO, BUT OF COURSE PARSLEY, BASIL, ANY ONE YOU LIKE WOULD BE FINE. THEN YOU PUT YOUR OIL IN IT. AND A FAIR AMOUNT OF OIL, AS YOU CAN SEE. AND YOU STIR THIS. AND THAT’S IT. I DO THAT AHEAD. NOW, YOU DON’T WANT THAT TO BE ICE COLD WHEN YOU PUT YOUR PASTA IN IT, SO WHEN I’M READY TO SERVE IT, ANY OF THOSE SAUCE, JUST WHEN MY SPAGHETTI ARE BASICALLY COOKED, I THROW THIS IN THE MICROWAVE OVEN FOR A COUPLE OF MINUTES. NOT REALLY TO COOK IT BUT TO HAVE IT ALL LUKEWARM SO THAT IT DOESN’T COOL OFF THE PASTA SO MUCH. SO I’M GOING TO PUT THAT IN THE MICROWAVE. OKAY, THIS SHOULD BE READY NOW. THAT’S IT. WELL, SEE, IT’S LUKEWARM. JUST THE WAY IT SHOULD BE. ALWAYS TAKE A LITTLE BIT OF THE PASTA WATER THAT I USE IN THERE, YOU KNOW? ALWAYS TAKE, LIKE, A GOOD 1/2 A CUP. YOU KNOW, AND 3/4 OF A CUP OF THE PASTA WATER I MIX WITH THE MIXTURE. AND DRAIN THE PASTA. YOU WANT TO DRAIN IT WELL. DIRECTLY INTO THE MIXTURE HERE. OKAY. PROBABLY A LITTLE MORE OLIVE OIL ON TOP. AND WE CAN TOSS THIS. PASTA–I DON’T KNOW ANYONE WHO DOESN’T LIKE PASTA. IT’S ALWAYS THE GREATEST WHEN IT’S DONE, YOU KNOW, AT THE LAST MOMENT LIKE THIS. EXCEPT THIS ONE, THE SAUCE IS DONE AHEAD. SO I HAVE SOME CHEESE IN THERE ALREADY. I’LL PUT THIS IN THE NICE, BEAUTIFUL BOWL HERE. AND MAYBE WITH A LITTLE BIT OF EXTRA CHEESE ON TOP. I THINK IT’S REALLY GREAT TO MAKE FLAKE OF CHEESE LIKE THIS. I’M GONNA PUT A BIT OF CILANTRO HERE. DOESN’T REALLY, REALLY EVEN NEED IT, BUT I LIKE THE TASTE OF CILANTRO. SO HERE IT IS: SPAGHETTI WITH ANCHOVY SAUCE. YOU KNOW, WHEN MY GRANDDAUGHTER COME FOR CHRISTMAS, SHOREY, THIS IS WHAT I’M KNOWN FOR: THE CHOCOLATE ROCHER WITH HAZELNUT AND CORNFLAKE. OF COURSE, SHE MAKES IT WITH ME, AND SHE HAS CHOCOLATE ALL OVER HER FACE, ALL OVER THE PLACE. BUT IT’S A GREAT, GREAT DESSERT TO DO AND VERY, VERY EASY TO DO. I MEAN, MAKE SURE YOU USE A VERY HIGH, 70%, 80% COCO-BUTTER CHOCOLATE, YOU KNOW? I USE A DARK ONE. OF COURSE I USE MILK CHOCOLATE AS WELL. I DON’T REALLY USE WHITE CHOCOLATE MUCH, BECAUSE, FOR ME, I DON’T REALLY FEEL IT’S CHOCOLATE. BUT IT’S FINE WITH IT TOO. SO WHAT YOU DO, YOU MELT YOUR CHOCOLATE. WE CAN MELT IT ON TOP OF HOT WATER. SOMETIME I PUT IT DIRECTLY IN THE MICROWAVE OVEN. DON’T COOK IT TOO LONG IN THE MICROWAVE OVEN, BECAUSE IT WILL REALLY HAVE A TENDENCY TO SCORCH. AT 45 SECONDS, LEAVE IT TWO, THREE MINUTE, LOOK AT IT, AND DO IT ANOTHER 30 SECONDS. DO THAT A COUPLE OF TIMES, AND IT’S GOING TO BE NICE AND BEAUTIFUL. SO HERE I HAVE ROASTED HAZELNUT. I RUB THEM TOGETHER TO REMOVE SOME OF THE SHELL, BUT EVEN IF SOME OF THE SHELL ARE ON, IT’S FINE. SO YOU PUT A LITTLE BIT OF CHOCOLATE HERE WITH YOUR HAZELNUT. THAT’S IT. THERE IS NOTHING LIKE HAZELNUT AND CHOCOLATE. AND WITH THIS, YOU KNOW, VERY SIMPLY, YOU DO LITTLE PACKAGE LIKE THIS. I MEAN, CERTAINLY FOR CHRISTMAS, THIS IS THE TYPE OF THING THAT WE DO AT HOME. WE DO PEELED OF ORANGE, PEELED OF GRAPEFRUIT THAT WE CRYSTALLIZE, CHOCOLATE TRUFFLE, CHOCOLATE ROCHER. ALL OF THOSE FOR DESSERT THAT SOMETIME WE PUT IN LITTLE PACKAGE, WITH A BOW AND ALL THAT, THAT WE GIVE OUR FRIEND WHEN THEY COME HOME, YOU KNOW? WHEN THEY COME FOR APERITIF OR FOR WHATEVER. SO HERE IS WITH THE HAZELNUT. ALL RIGHT? CAN DO THEM AS BIG AS YOU WANT. AND THEN, WELL, I’LL USE THE SAME BOWL–I LOVE IT– WITH CORNFLAKE. AND THE CORNFLAKE TURN OUT REALLY NICE AND CRUNCHY TOO. SO YOU KNOW, AGAIN, YOUR DARK CHOCOLATE. A BIT OF MIXTURE. DON’T WORRY IF YOU BREAK THE CORNFLAKE A LITTLE BIT. IT’S OKAY. THEY’RE STILL–THEY’RE VERY, VERY CRUNCHY. YOU WANT THEM TO BE COATED TOTALLY WITH THE CHOCOLATE. AND THIS–MAYBE A LITTLE MORE. A DASH MORE. CHOCOLATE IS ALWAYS MESSY. ALL THE CHOCOLATE–ALL THE CHOCOLATIER PASTRY CHEF THAT I KNOW, THE GREATEST ONE ALBERT KUMIN. I REMEMBER GOING TROUT FISHING WITH HIM, COMING OUT OF VIZCAYA, I HAD CHOCOLATE ON MY BUTT. ANYWHERE YOU WENT WITH HIM, YOU HAVE CHOCOLATE ON YOURSELF. OKAY. SO HERE AGAIN, HERE IS THOSE LARGE ROCHER THAT WE DO WITH CORNFLAKE. WE GET THAT. I’LL TELL YOU, THE KIDS WILL LOVE THAT. AND THE ADULT TOO, ACTUALLY. ALL RIGHT. THEY CAN BE SEPARATED A LITTLE BIT. SPREAD THEM UNEVEN. BIGGER, SMALLER ONE. IT REALLY TAKE NO TIME TO DO. ALL YOU NEED IS, AS I SAID, THE NUTS–DIFFERENT TYPE OF NUTS, THIS–A GOOD, QUALITY CHOCOLATE, AND HERE YOU ARE. SO THAT’S IT. YOU PUT THAT IN THE REFRIGERATOR. AND IT WILL SET UP IN NO TIME AT ALL. ANOTHER THING THAT WE DO THERE WHICH IS A LITTLE FANCIER: YOU TAKE THOSE LITTLE MUFFIN PAN LIKE THIS, AND INSIDE WE ROLL A LITTLE BIT OF CHOCOLATE. I MEAN, THE VALUE MAYBE OF A GOOD TABLESPOON–1, 2 TABLESPOON OF CHOCOLATE. COVER THE BOTTOM. THIS CAN MAKE A FINISH–A GREAT FINISH TO A FANCY DINNER, YOU KNOW? AND INTO THIS NOW, I LOVE TO FILL THOSE WITH FRESH RASPBERRY, YOU KNOW? SO YOU SET YOUR RASPBERRY IN WHEN IT’S STILL LIQUID. OKAY. ANOTHER ONE. NOW, YOU CAN DO ALL KIND OF OTHER THINGS IN THERE, AS I HAVE HERE. AND AS YOU SEE HERE, I HAVE SULTANA RAISINS. YOU KNOW, THE GOLDEN RAISINS. WE HAVE MACADAMIA NUTS, WHICH IS REALLY GOOD. ALL THAT WILL GO WELL WITH IT. DRY CRANBERRY I HAVE HERE. THAT’S GREAT TOO. YOU WANT TO GILD THE LILY A LITTLE BIT. YOU KNOW YOU’RE GOING TO SERVE IT PRETTY FAST, YOU KNOW, IN A COUPLE OF HOURS, YOU CAN PUT A THING OF MINT IN THE CENTER OF IT. THE MINT WILL SET IN IT TOO. AND THE MINT–MINT AND CHOCOLATE GOES WELL TOO. AND THAT’S ABOUT IT. IT’S REALLY NOT COMPLICATED TO DO AND YOU’LL REALLY IMPRESS THE NEIGHBOR HERE. OKAY. HERE WE HAVE–THAT GOES INTO THE REFRIGERATOR ALSO. AND WHEN YOU ARE READY–WHEN YOU ARE READY, YOU SEE, YOU CAN–THIS WILL COME OUT VERY EASILY. YOU KNOW, FROM AROUND. AND HERE WE ARE. HERE WE ARE WITH THIS. AND WITH THIS ONE, IT’S THE DARK CHOCOLATE. THIS IS DARK CHOCOLATE WITH THE ROASTED HAZELNUT. AND UNDERNEATH, YOU HAVE THE CORNFLAKE. HERE I HAVE ALMOND–ALMOND WITH MILK CHOCOLATE. YOU KNOW, ROASTED ALMOND AS WELL. AND HERE I HAVE RICE KRISPY. LOVE RICE KRISPY WITH IT TOO. AND WHAT’S BETTER THAN CHOCOLATE TO A NICE, OLD VINTAGE PORT THAT GOES SO WELL WITH IT? I’M GONNA TASTE IT. TASTE THE PORT. SIMPLE DISHES, QUICKLY PREPARED MEAN THAT YOU CAN FIND MORE TIME CONVERSING WITH FAMILY AND FRIEND. 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, PRINT SELECTED RECIPES FROM THE SERIES, AND MEET 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 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 byCaptionMax www.captionmax.com>>male announcer: A KQED TELEVISION PRODUCTION.

100 Replies to “Basil Cheese Dip & More: Jacques Pépin: More Fast Food My Way | KQED

  1. Pepin is The Majestic King of the food world.
    His worst day is better than anyone else's best day.
    Highly motivating to watch him and behold his creations.

  2. Before U watch pepin and make these comments go watch chef ramsey's kitchen nightmares TV show (search for it on YouTube too) Then U will never say these things. He does specify washing the cutting tools between takes on the show all the time. HE also changes clothes between takes if necessary. HE cooks like people in their houses. Don't you take a taste of food you cook, or perhaps U just eat out all the time. . . . ?

  3. I own a Restaurant among other businesses and my employees taste the food all the time with what we call taster spoons (they are throw aways) and must use gloves and change them constantly.

    I don't want another persons saliva, body fluids and more in my food and I believe my customers deserve the same.

  4. it is however a tv show the audience wants to see how jacque cooks at home not in a restaurant and as strong said they wash all the utensils switch clothes between takes so it is sanitary

  5. I don't get how he "blanches" the Basil in the very beginning. Doesn't blanching mean that you have to put the basil into boiling water for a few seconds, then transfer it into ice cold water, then get it out and let it dry.
    But what I understood is that he just put the Basil into the microwave oven ?! Is that "blanching"? Also, why do you have to blanche the basil if you want to make a Pesto?

  6. I absolutely ADORE watching and learning from Jacques Pepin in the kitchen. He is a great teacher. Thank you, Jacques!

  7. Blanching is just one way to get the basil to stay green and pretty. Another way to get it to stay green is to put it in the microwave – it's faster and the outcome is the same for his purposes.
    He isn't making a traditional pesto, that's why he's calling it a basil puree – so no pine nuts.
    Jacques seems to cater to the home cook who probably has a full-time job & a family & is sick of take out. Mea culpa. So he gives us shortcuts.

  8. I'm convinced it's why Italian women stay so beautiful. I think where we Americans go wrong is cleaning our plates & eating crazy portion sizes.

  9. Just wonderful…Thank you…so inspiring…I love to cook…it's such a miracle putting things together with such amazing results…yuuuuum!!!

  10. So what. No one is debating that, he's a great chef. That doesnt mean this pasta tastes good. Some of his recipes are delicious, but some are downright dull.

  11. i realized now that the veggies he uses are prolly well-grown full of flavor and ripe. im used to grocery store bland vegetables

  12. The fried egg of Lyon-Oh my gosh!-I have to try that-Wonder why it is not made any more? For "health reasons"? I am finding more & more the wisdom of what is called healthy now is so far off the track it's not even funny.Give me a "Fried Egg of Lyon" with organic egg&oil rather than a GMO engineered mystery product any day.Merci.

  13. I love Jaques because of his attitude, the guy has been a legend for as long as I've been alive and he's still humble. What other guy with his status would use a microwave to cook bacon? He does it because it works! Also I loved the bit where he was like "You know what I love? The corn flake." Then dumps a bunch of corn flakes into the choc/hazelnut mix. He cooks like I do, whatever makes it taste good…

  14. Surely what you say is true. No one thing appeals to everyone. i understand to each his own. Shalom…bon appetitt!

  15. Sometimes when nobody is around, I will narrate in a French accent about heating up some of those good costco frozen burritos.

  16. I could watch Jacques cook all day! So much technique to learn from him, and he's just so relaxing.

  17. Lol I used to love watching him in the kitchen with his daughter. She never seemed to do anything the right way for him and she always seemed petrified of him. I miss watching them together!

  18. I love this show. So relaxing and informative. After watching him closely you can remember concepts as opposed to following a recipe later. He's the best!

  19. WOW! Salad, Main dish and Dessert explained and made in 27 minutes, this is FAST FOOD indeed! No comparison with the fast food franchises with their greasy burgers, fried chicken and dry pizza, thumbs up Monsieur Jacque, thanx for sharin'!! 🙂

  20. i LOVE the way he says "classique," as if he came straight from some picturesque 1950s Parisian kitchen (which, come to think of it, he actually did)

  21. I made the pasta salad and it was delicious! I'm actually eating it right now! Just changed anchovies with crab meat, parmesan with cream cheese and cilantro with parsley, as these are the ingredients I had handy. But what a satisfying meal! Thank you for sharing!

  22. Where has this man been all my life? Such a wonderful old school cooking show, with a relaxing skilled chief. Is this a old show, or recently producer?

  23. Did the Salad Lyonnaise. First, the Friese lettuce was impossible to find. Used chopped Romaine. Next, fried the bacon in a pan. Jacquie used a microwave. Used the bacon drippings to fry my Croiutons, and added chopped fresh mushrooms. Used left over bacon grease to enrich the salad dressing. added a drop of honey cause I like a sweet dressing. Did the fried in oil poach. One egg barely held together, the other fell apart after taking it out. Definitely not as easy as he makes it look.  Was it good? Yes. Was it worth all the effort? Maybe not. May try again some other time though. Had some rare free time to do this. Will hope for similar circumstances, which is as rare as the sun rising in the west.

  24. It's always a pleasure to watch Jacques Pepin in the kitchen. I've been a fan for about 30 years. I'm not a professional chef but I have learned so much from this man over the years.. Not just about food preparation but the science of cooking and flavor. He's so amazingly intuitive.

  25. no chef on youtube is more enjoyable to watch. he is about the basics, which most newcomers dont want to learn. seriously, the genius' collection of culinary genius is all with his videos

  26. I love Jacques, but it's extremely distracting to hear him slurping his saliva back into his mouth through his cheeks every 5 seconds or so.

  27. I've been watching Pépin for months thinking I can't make half the meals he does because I do not have a processor. Then I dig around my kitchen and I find a Cuisinart mini-prep grinder.
    I couldn't believe it! My mum must've bought it years ago and forgotten about it. Time to cook.

  28. 8-17-16 — I'VE BEEN MISSING — COOK – JACQUES PEPIN — ON TV! 🙂
    SO I WENT ON YOUTUBE – PUT HIS NAME IN — & HERE HE IS — SO HAPPY NOW – 🙂
    WATCHING HIS COOKING – GIVES ME A LITTLE LIFT — TO DO SOME COOKING MYSELF 🙂

  29. 12-15-16 Not only is Jacques a great MASTER CHEF, he has such fine ideas on what
    to cook (and how to do it). I've been cooking fresh spinach and sliced mushrooms as
    a bed for scrambled eggs. So good, I had it five days in a row!!! When I added the eggs,
    I moved the operation to a double boiler…. and cooked slowly. Best scrambled eggs ever.
    Jack Chambles

  30. I just cannot STAND the way he sucks his teeth to reabsorb all the extra saliva after every few seconds. If he didn't do that, it's clear that his saliva would wind up in the food. Absolutely disgusting.

  31. after years of not being able to find your video with Julia making that iconic Turkey dinner where you remove those tendons after the legs are baked, I finally found it again but had respectfully asked you to explain this procedure to me but never got an answer.

  32. Je ne voudrais pas faire la vaisselle, après vos vidéos, Chef. Elles, sont, ceci dit, très instructives et plaisantes 😊

  33. wow!, I don't have the balls to shallow fry an egg in that tiny pan with oil almost to the brim! I'd cause a fire! I'd have to use my dutch oven!

  34. Jacques Pepin is to cooking, what Pavarotti was to singing, what Olivier was to acting, and what Wright was to architecture.

    My new year's resolution is to watch, at least, one episode of this series, each and everyday…Watching Jacques cook is comfort food, for the soul…He's better, than, each and everyone of the cooks/hosts, and most of them are excellent, on the Food Network today.

    Bon Apetit!

  35. Why does everything he cooks turn out perfectly? Can someone please answer this? Actually don’t answer…It’s so divinely frustrating.

  36. Pepin is the great cross contaminator!!!! He doesn't wash his hands and boards!!! It was pointed out to me 23 years ago by my nephew while watching his show on PBS!!!!

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