Chockfull of Surprises (206): Jacques Pépin: More Fast Food My Way

Chockfull of Surprises (206): Jacques Pépin: More Fast Food My Way


>>Pépin: I NEVER THROW OUT MY CHICKEN LIVERS. I CUT THEM IN HALF, DROP THEM IN BOILING WATER, AND DO A SAUCE WITH WATER, GARLIC, SUGAR, CILANTRO, AND ROASTED SESAME OIL, BALSAMIC VINEGAR, AND SOY SAUCE. IT’S A KIND OF CHINESE SAUCE, AND MY WIFE ABSOLUTELY ADORES THAT RECIPE. YOU MIX IT TOGETHER, DRAIN YOUR CHICKEN LIVER–THEY ARE BARELY COOKED; THEY SHOULD BE SLIGHTLY PINK INSIDE–ADD THEM TO THE SAUCE, STIR IT IN. THIS IS ONE OF THE GREATEST HORS D’OEUVRE THAT YOU CAN DO. PEOPLE WILL LOVE IT. YOU CAN EVEN SERVE IT WITH PASTA. SURPRISE YOUR FRIENDS WITH EASY, TASTY RECIPES. I AM JACQUES PEPIN, AND THIS IS FAST FOOD MY WAY. [playful instrumental music] ♪ ♪>>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: RIGHT OUT OF THE CELLAR, A NICE BOTTLE OF ROSE. I HAVE A MENU FULL OF SURPRISES TODAY WITH INGREDIENTS THAT YOU PROBABLY ARE NOT USED TO USE IN THE WAY I’M GOING TO USE THEM. FIRST, I HAVE A TOMATO SURPRISE, A TOMATO WILL LOOK WHOLE, WHEN IN FACT, IT’S GOING TO BE STUFFED INSIDE WITH SOME THINGS. THEN WE HAVE A GRILLED STRIPED BASS, OR THE TYPE OF FILLET– THICK FILLET WITH A ROMESCO SAUCE, WHICH IS DONE WITH ANCHO CHILIES AND WALNUT OR SOMETIMES ALMOND. A GRATIN OF PUMPKIN AND CHERRIES IN ARMAGNAC SAUCE OR COGNAC AND SO FORTH. AND I’M GOING TO START WITH THE GRATIN OF PUMPKIN. WHEN I WAS A KID, WHEN I CAME TO THIS COUNTRY, THE ONLY TIME THAT WE HAD PUMPKIN–IT WAS IN THE TYPE OF GRATIN THAT I’M GOING TO DO TODAY. YOU KNOW? THIS IS WHAT MY MOTHER USED TO DO. AND THEN WHEN I CAME HERE, MY WIFE SHOWED ME HOW TO MAKE PUMPKIN PIE. WELL, I LEARNED IT AT HOWARD JOHNSON BEFORE. AND I COULDN’T BELIEVE THAT YOU WOULD PUT SUGAR WITH PUMPKIN, WHICH IS REALLY CONSIDERED A VEGETABLE IN FRANCE. BUT NOW I’M USED TO IT. IN ANY CASE, IT’S A MIXTURE OF EGGS AND THIS WITH SOME SWISS CHEESE IN IT, SO I’M GOING TO PUT A PIECE OF SWISS CHEESE HERE TO GRATE IT. YOU CAN DO IT IN YOUR MACHINE, OR YOU CAN DO IT BY HAND AS WELL. SO THAT’S IT. SO–THERE’S ALWAYS A PIECE INSTEAD FOR THE CHEF HERE. HERE WE ARE. AND I HAVE ABOUT 3/4 OF A CUP TO A CUP OF CHEESE THAT I’M GOING TO PUT IN THERE. VERY EASY TO DO. THIS, OF COURSE, IS PUMPKIN WITHOUT ANY FLAVORING. YOU DON’T WANT CINNAMON IN THERE OR YOU DON’T WANT ANYTHING ELSE, BUT JUST PLAIN PUREE OF PUMPKIN. NOW, IF YOU FEEL LIKE COOKING IT YOURSELF, YOU CAN DO THAT, BUT IT’S BASICALLY THE SAME THING. YOU KNOW, WHEN I USE A CAN I LOOK AT THE CAN. WHAT DO YOU HAVE IN THERE? AND IF I HAVE–LIKE, IN THAT CASE, PURE FLESH OF PUMPKIN; I HAVE NOTHING ELSE IN FRONT, SO I HAVE NO PROBLEM USING IT. I HAVE THREE EGGS IN THERE. ONE–AGAIN, BREAK YOUR EGGS ON SOMETHING FLAT, LIKE THAT. YOU OPEN IT, AS OPPOSED TO OPENING IT ON SOMETHING, YOU KNOW, LIKE THIS, WHERE THE SHELL GOES INSIDE AND OFTEN CONTAMINATES THE EGGS OR BREAK THE YOLK. WE HAVE THE SEA SALT, PEPPER, AND ABOUT A CUP OF CREAM. YEAH, ABOUT THAT AMOUNT. IT’S A RICH GRATIN, WHICH I OFTEN DO FOR THANKSGIVING, YOU KNOW? AND HERE WE MIX IT TOGETHER IN SECONDS. I’M GOING TO ADD THE CHEESE TO IT AT THAT POINT. I DIDN’T WAN LEAVE IT AT THE BEGINNING; I DON’T WANT IT TO BE TOO FINE IN THERE. JUST–JUST MIXED. YOU KNOW? AND THAT’S IT. AND THEN WE DO THAT IN A GRATIN DI I’M GOING TO BUTTER THAT GRATIN DISH. IT’S ABOUT SIX CUPS–EH, FOUR CUPS. THAT’S GRATIN. YOU SEE THAT CAST IRON TYPE OF GRATIN, YOU KNOW? GOOD. AND WE POUR THAT IN THERE. SEE, THE BEST WAY, REALLY, TO CLEAN UP YOYOUR FOOD PROCESSOR WHEN YOU HAVE SOMETHING GOOEY LIKE THAT IS TO PUT IT BACK ONE SECOND TO TURN IT. THE SPEED WILL CLEAN UP THE BLADE–WILL THAT CLEP YOUR BLADE–ANU GRAB THE REST WITH YOUR RUBBER SPATULA. WASTE NOT, WANT NOT. , JUST FILL UP THE BOWL. THAT’S IT. IT’S EVEN GOOD THIS WAY. MMM. AND TTLE BIT OF PARMESAN CHEESE ON TOP, ATEDMESAN CHEESE. AND WE ARE READY FOR THE OVEN. YOU KNOW, ABOUT 400 DEGREE; WILL TAKE ABOUT 30, 35 MINUTES 40 MINUTE,Y. GOOD. NOW I CAN CONCENTRATE ON MAIN DISH, WHICH IS GOING TO BE A FI BECAUSE TARTH THE TOMATO SURPR AND WE’RE GOING TO HAVE THAT FWITH A ROMESAUCE–THIS IS A REALLY SPANISHANISH TYPE I HAVEHO CHILIERE THATDD T. LOVESE ANCHO C THE FLAVORIT ANRY CNTIONALLY, PEOPLE ARE GOING TOE TH AND SOAK IT, AOAK OR QUA WHILE TIMES. I T SOAK IT AT AAND LEARTHATM R. WEIT THIS WE LEAVE IOLE T JUSTINE CENTER INTOKILLIRY HA OLIVL. OLE KITHINS. HAT E. TORD. I D USKNIFE ALSO. WE THPE OMOIKATYOU IN S ANPEELED MOSO IT’S NTERNG SA. TOMA–UH AT I HAVRE.Y OLD B ING UTT INLENDNY SOF A LEJANO PEP AND ERE, KNO HOALOUND SD USY I E SOITEALLT. I MES RRTOD OU T S–TOUND OO, OE ETOSE AR H OKAY YON E THRL THAY I PUE IC I IIN GTH T HERND ALLLD TTHILEOSLLETS AR QUITE LARG I ADLT AEPPE ATLE D GOIN PHIS HIS . ISALLYTY, RE ON OFR STOVE. AN’S A-STICK, PEFU I NOIO ST D THEN–, HAHE AIT. VE TOTPER. I THE ALM I ONION. SOHAO PUT TO, D A LITTIT OTE BOUTUPGOOD CUP OF TOMATO. NE EXACTHE W’MNGBEAID, , MINE IS ER. IS WHATHAVE IN TH MY WIFE–IT’T EVE. WHAS A SIN THE TCHEICYS “MINE IS ER CAE THERE.UL COLOR YOU ABOUT A COUPF ESPOONS. D T A 1/4 CUP OF WATER MAY OR 1/2 CUP AY. FIVE MES.K THREE, FOUR, AND THEN WE’RE GOING TO EMULSIFY ITO BLENDER– AND AFTER ALL THAT WORK, I THINK I DESERVE TO TASTE MY WI THIS IS A FROM THE SOUTH RANCE–OLD ROSE–LIKE THIS DONE WITH GRENACHE USUALLY, AND SERR AEALLY GOOD. TERRIFIC WITH–WITH FISH. I COULD HAVE A SPANISH WINE ALSO. EVEN A RED WINE–A CATON PRENILLO WOULD GO WELL. I THINK MY FISH IS ALMOST DONE. HMM. PIECE HERE.UTE FOR THE THICK SO I’M GOING TO COVER IT WITH THIS. GIVE IT A LITTLE MORE STEAM. AND DURING THAT TIME, I’LL FINISH THE SAUCE. SO HERE IS THE SAUCE. SO TODAY WE’RE GOING TO PUT THAT IN THE BLENDER RATHER THAN IN THE FOOD PROCESSOR AT THAT POINT, BECAUSE I REALLY WANT TO EMULSIFY IT–AND THE BLENDER, OF COURSE, TURNS MUCH FASTER THAN THE FOOD PROCESSOR. SO HERE WE ARE. GOOD. THIS– [blender whirring] I REALLY WANT THE ANCHO TO BE TOTALLY EMULSIFIED, YOU KNOW? I WANT TO TASTE IT TOO. MMM, THAT’S GOOD, THIS SAUCE. WITH SALT AND A LITTLE MORE OLIVE OIL. WELL, WELL. LET’S BE GENEROUS. OKAY. [blender whirring] THIS IS IT. OKAY. HERE I HAVE A THICK, HEAVY, BEAUTIFUL SAUCE HERE. MMM. QUITE DIFFERENT. QUITE DIFFERENT THAN YOUR CONVENTIONAL SAUCE. AND LET’S SEE NOW. OOPS. CLEANING UP. YOU CAN–YOU KNOW, WHEN YOU’RE NOT SURE WITH THIS, JUST GO WITH A–WITH A KNIFE OR SOMETHING AND GO INSIDE, YOU KNOW? AND GO–WHETHER YOU–YOU CAN SEPARATE IT, AND AS YOU CAN SEE HERE, THEN CLOSE IT BACK TOGETHER. NO ONE WILL KNOW YOU’VE BEEN THERE, YOU KNOW? OR YOU CAN JUST GO THROUGH LIKE THAT. IF IT’S REALLY TENDER WHEN I GO THROUGH LIKE THAT, I KNOW IT’S COOKED THROUGH. OKAY. LET’S SEE WHICH PIECE IS THE NICEST, THIS OR THIS. WELL, IT’S ABOUT THE SAME. HERE. THOSE ARE ABOUT 6 OUNCES. YEAH, 6 OUNCES FILLET, YOU KNOW? PLENTY OF THAT FILLET. AND YOU COULD USE BLACK FISH– WE CALL THAT TAUTOG– OR BLACK SEA BASS. ACTUALLY, SALMON WOULD WORK QUITE WELL ALSO. BOY, THAT THING–THAT THING IS A NON-STICK PAN, SO THAT’S WHY EVERYTHING STICKS TO IT. OKAY. YEAH. WELL, I WAS GOING TO SERVE THE SAUCE SEPARATE, BUT WHEN YOU SEE THE WAY IT LOOKS THEN YOU PUT IT RIGHT ON TOP LIKE THIS. AT LEAST THE FEEL OF IT. AND YOU CAN SERVE MORE SAUCE ON THE SIDE. A BIT OF CHIVE. I PUT IT ALL OVER LIKE THIS. AND YOU KNOW WHAT I THINK WOULD BE GOOD ON THIS? IS A LITTLE BIT OF A FRESH– YOU KNOW, EXTRA VIRGIN OLIVE OIL LIKE THIS. THAT NEVER HURT. OKAY. HERE WE ARE HERE, THE GRILLED BASS WITH THE ROMESCO SAUCE. AND NOW I’M GOING TO DO THE FIRST COURSE, WHICH IS THE TOMATO SURPRISE, AND IT IS A SURPRISE HOW THE TOMATOES ARE ACTUALLY HOLLOWED AND STUFFED. AND THE FIRST THING YOU WANT TO DO WITH THIS IS TO REMOVE THE PEDONCULE, OR THE STEM, HERE AND DROP THAT INTO BOILING WATER. THAT WILL–YOU KNOW, IN SECONDS, DEPENDING ON HOW RIPE THE TOMATO IS, THAT WILL HELP YOU TO RELEASE THE SKIN. ANOTHER WAY OF RELEASING THE SKIN IS TO DO IT WITH A KNIFE, TO CUT ALL AROUND. ANOTHER WAY IS TO BURN IT ON TOP OF THE FLAME– YOU KNOW, AND THE SKIN WILL COME UP–ALL THAT ARE DIFFERENT WAYS. YOU CAN EVEN USE A VEGETABLE PEELER, ESPECIALLY THOSE WHICH ARE SERRATED. YOU HAVE SERRATED EDGE HERE, AND THEN IT GOES QUITE WELL AS YOU CAN SEE TO PEEL A TOMATO. EVEN WHEN THEY ARE RIPE. BECAUSE THE SERRATED EDGE IS REALLY GOOD FOR THAT. SO MAYBE WE NEVER HAVE TO BOIL WATER AGAIN TO CLEAN UP TOMATO. HERE IS THIS. YOU CAN DRY THIS. ACTUALLY, YOU DRY THAT IN THE OVEN TOO, AND WE USE IT AS DECORATION. LIKE DRY–IT’S KIND OF CRUNCHY AND ALL THAT ON TOP OF SOMETHING. I COULD HAVE DONE THAT ON THIS. OKAY. HERE IS MY TOMATO HERE. AS YOU CAN SEE–OFTEN PEOPLE WILL PUT THE TOMATO IN ICE WATER. IT REALLY DOESN’T NEED TO. I THINK IT’S–IT TAKES SOME OF THE TASTE OUT OF IT. SO OUT OF THE WATER. IT’S A BIT HOT ON YOUR FINGER, BUT IF YOU CLENCH YOUR TEETH IT’S OKAY. HERE IT IS. WELL. SO I’M REMOVING ALL THE SKIN OF THE TOMATO THAT I HAVE THERE. AND THAT TOMATO NOW WE CUT THE BOTTOM OF IT THIS WAY. AND WE’RE GOING TO HOLLOW THE TOMATO. SO I–WHAT I USE–WELL, EITHER A MELON BALLER WHICH CUT–I MEAN ACTUALLY AT HOME, YOU KNOW, VERY OFTEN I USE A MEASURING SPOON, BECAUSE I HAVE AN OLD MEASURING SPOON IN ALUMINUM, YOU KNOW? ONE OF THOSE OLD ONES. AND THEY TEND TO BE QUITE– THEY TEND TO BE QUITE SHARP AND THIN, YOU KNOW? SO A BIT OF THE JUICE. I CAN ALSO USE ONE OF THOSE SPOONS. SO BASICALLY, YOU REMOVE THE INSIDE THAT YOU’RE GOING TO– HERE IT IS, THE WHOLE PIECE HERE AND THE WHOLE JUICE. AND NOW WE HAVE– CAN EVEN USE YOUR FINGER TO PULL OUT THE SEEDS. OKAY. AND THAT TOMATO NOW IS READY TO BE STUFFED AGAIN, YOU KNOW? AND THIS IS THE BOTTOM OF THE TOMATO THAT WE’LL USE AS THE GARNISH. SO, WHAT I DO NEXT: I TAKE A LITTLE PIECE OF ONION, CHOPPED FINELY. A LITTLE DICE OF–MUSHROOM, OF ZUCCHINI. I SPREAD THEM OUT ON THE TRAY LIKE THIS, AND IN THE OVEN ABOUT FIVE MINUTES, JUST SO THAT THEY SWEAT A LITTLE BIT AND THEY GET A BIT SOFTER. SO THIS IS WHAT I HAVE HERE. INSTEAD OF LEAVING THEM RAW, BECAUSE RAW IS NOT AS NICE AS DOING IT THIS WAY. OKAY, THEN NUTS. I HAVE NUTS HERE, THAT I CAN CRUSH OR BREAK–WALNUT THAT IS. A LITTLE BIT OF– A LITTLE BIT OF GARLIC. MAYBE ONE–MAYBE ONE SMALL CLOVE OF GARLIC. YOU DON’T WANT TOO MUCH GARLIC HERE. I WANT TO CHOP IT FINE. WE’LL CRUSH IT FIRST. I’M CLEANING UP MY KNIFE HERE, RIGHT ON THE TABLE, TO REALLY HAVE A PUREE OF GARLIC, YOU KNOW? OKAY, HERE I HAVE THIS. SALT, PEPPER, A DASH OF RED WINE VINEGAR OR BALSAMIC HERE. ONE OR THE OTHER IS FINE. AND A LITTLE BIT OF OLIVE OIL. AND I HAVE A NICE MIXTURE HERE THAT I COULD ACTUALLY USE FOR OTHER THINGS. SO BOTH TOMATOES ARE HOLLOWED. THIS ONE, THE ONE THAT I MADE NOW–SO WE’RE GOING TO START STUFFING IT. OKAY. YOU KEEP THEM THIS WAY FOR THE TIME BEING. YOU KNOW, AND ONE AFTER THE OTHER. SO THERE, OF COURSE, YOU WANT TO PUT YOUR TOMATO UPSIDE DOWN. SO YOU MAY WANT TO PUT IT GENTLY LIKE THIS, BECAUSE YOU WANT THAT TOMATO TO LOOK LIKE IF IT’S WHOLE. IF IT’S ‘OLE, RATHER. SO NOW THE DICE OF YOUR TOMATO HERE, WE’RE GOING TO USE IT TO DO LITTLE DICE. NOTHING IS WASTED. AND THAT WILL BE SPRINKLED AROUND THE TOMATO. WE SPRINKLED A LITTLE BIT OF RED ONION AROUND THE TOMATO AS WELL. HERE, HERE, HERE, HERE. NOT TOO FINE, YOU KNOW? A BIT OF SHALLOT LIKE THIS. HERE WE ARE. AND A COUPLE OF OLIVES–THE OLIVE, YOU CAN LEAVE THEM WHOLE OR CUT THEM IN HALF OR IN PIECES. AGAIN, GIVE YOU COLOR. GIVE YOU TEXTURE. GIVE YOU SOME CRUNCHINESS. LIKE THIS. AND EVEN CHIVE THAT YOU COULD PUT AROUND AS WELL. YOU KNOW WHAT I SAY: WHEN THE GARDEN IS ON, I GET CRAZY WITH THE–ALL THE HERBS. BUT THAT’S A NICE SURPRISE. PEOPLE HAVE ABSOLUTELY NO IDEA THAT THIS IS, OF COURSE, STUFFED INSIDE. YOU CAN PUT A NICE SPRIG OF BASIL, YOU KNOW, AROUND. IF YOU WANT TO MAKE A LITTLE HOLE HERE TO MAKE IT HOLD TOGETHER. A LITTLE TRICKLING OF AN EXTRA VIRGIN OLIVE OIL ON TOP HERE. AND HERE IS OUR FIRST COURSE: THE SURPRISE FIT FOR A KING, YOU KNOW? WITH A LITTLE BIT OF FLEUR DE SEL. A LITTLE BIT ON TOP HERE ADD A VERY SPECIAL TOUCH. I’M GOING TO GET THE GRATIN NOW. I’M SURE IT’S ABOUT READY. AH. THIS IS NOT A PUMPKIN PIE. A GRATIN OF PUMPKIN, BUT LOOK HOW BEAUTIFUL IT IS. IT’S ABOUT COOKED. NOW I CAN SEE–I MEAN YOU CAN EVEN CHECK WITH YOUR FINGER, A LITTLE BIT LIKE A CUSTARD, YOU KNOW? AND THIS IS A GREAT DISH TO GO, SO THIS IS GOING TO BE SERVED– THAT WILL STAY HOT QUITE A LONG TIME HERE, YEAH? OKAY. AND THEN, NOW, LE DESSERT. AND THE DESSERT IS GOING TO BE CHERRIES. AND I HAVE A CAN OF THOSE BLACK CHERRIES FROM THE OREGON. AND OFTEN I USE THOSE, YOU KNOW, TO STUFF CREPES WITH IT OR DO THINGS LIKE THAT. WE DO SOMETHING A BIT DIFFERENT TODAY. SO WHAT I WANT TO DO IS TO PUT THE JUICE OF THE CHERRIES FIRST IN THERE. USUALLY ABOUT–ABOUT A CUP OF JUICE YOU’RE GOING TO HAVE IN THERE. I WANT TO BRING IT TO A BOIL. BRING IT TO A BOIL AND REDUCE IT BY HALF AND THICKEN IT A LITTLE BIT WITH A LITTLE BIT OF POTATO STARCH OR CORNSTARCH OR WHATEVER, AND THEN FINISH IT WITH A GOOD COGNAC OR ARMAGNAC, YOU KNOW. THIS HAPPENS TO BE AN AMERICAN COGNAC. AND SERVE IT WITH POUND CAKE LIKE THIS. SO–AND A LITTLE BIT OF SOUR CREAM MAYBE. YOU WANT–YOU WANT A BIT OF YOUR–MORE CHERRIES ON TOP, AND OF COURSE, A FAIR AMOUNT OF THE JUICE. WITH OUR LARGE, BIG, SO-CALLED BING CHERRIES, YEAH? OKAY. AND MAYBE A TINY BIT OF SOUR CREAM ON TOP IF YOU WANT SO-CALLED TO GILD THE LILY. HERE IT IS. AND THAT’S A GREAT, SIMPLE DESSERT WITH OUR MENU. MAYBE I’LL PUT A — A LITTLE BIT OF–A LITTLE BIT OF MINT ON TOP OF THIS. AND WITH THIS, I THINK I SHOULD TASTE THE COGNAC THAT I PUT IN THERE. IT WOULD BE NICE. LIFE CAN BE A BOWL OF CHERRIES, AND IT’S ESPECIALLY GOOD WITH A LITTLE BRANDY. 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 by CaptionMax www.captionmax.com>>male announcer: A KQED TELEVISION PRODUCTION.

55 Replies to “Chockfull of Surprises (206): Jacques Pépin: More Fast Food My Way

  1. @kiminokami Yeah, and Rick is such a cock, I love Jacques though. I can't believe Jacques (one of my favorite chefs) and the cock Bayless (one of my least favorite) know each other that well.

  2. @RightWingCon81 I didn't know Rick Bayless could have done anything controversial. Why do you hate him so much?

  3. @kiminokami I don't hate him, I don't know that I could hate anyone, it's such a strong word, I really dislike him though. I just don't like anyone who is THAT into another culture. I love French and Spanish cooking, but you don't see me with French T-Shirts trying hard to give all of my French words a French accent and opening a French restaurant. He's just annoying. So ass kissy.

  4. custard is cream, eggs, vanilla and sugar, it has some flavour though it is a sauce really is made to go with something it is not supposed to be the main event. It also has a delectable smooth creamy texture, pumpkin pie is just pappy and not very pleasant.

  5. Just cooked that ancho pepper sauce with some fried fish. Boy, it's so amazingly good! It turned out quite a lot thicker than in the vid so I can use it as a spread, too. Love this guy!

  6. I am so grateful these are on You Tube and we can watch them anytime we want! I love, love, LOVE Jacques Pepin!

  7. it maybe a bit hot on your fingers, but if you clench your teeth, its ok! oh Pepin, you're the best.. what a chef!

  8. When someone is passionate about what they do that they make you want to be like them, that is true power.

  9. No tv chef today can hold a candle to this guy.  Jamie Oliver may be able to match him in passion but overall, Pepin is the king.

  10. The pumpkin gratin recipe has become one of my holiday staples since I first saw this episode. It is SOOO rich and cheesy and delicious. (Not to mention very fast and easy to make!) Normally, I make it around Thanksgiving and Christmas, but even though it's February, just watching this makes me want to make some right now. 🙂

  11. the Gotdamn dish!! Lol!! Every time he's says that i laugh, sounds like a cuss word. Jacques Pepin is the man!!!! Everytime i watch this ma cook i wanna go and cook.Much respect.

  12. I love how he always taps the blade of his knives to the cutting board before he starts chopping everything. his own lil signature

  13. He makes it look so easy. Hes a great techer though that's why i love watching him. Hes so calm and down to earth

  14. In a mere twenty five minutes he makes a meal for a king and makes it look easy. I came here for the romesco and left with the chicken livers, heh.

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