Crock of Flavor: Jacques Pepin: More Fast Food My Way | KQED

Crock of Flavor: Jacques Pepin: More Fast Food My Way | KQED


>>Pép: A GREAT RECIPE THAT MY FATHER USED TO MAKE. WHEN THE CHERRIES ARE IN SEASON, YOU PICK THEM WITH THE STEM, CUT THE STEM, A PIECE OF IT, PUT IT IN JAR. IF YOU REMOVE THE STEM, THEY GET MUSHY INSIDE. FILL YOUR JAR UP WITH SUGAR OR KARO SYRUP HERE AND THE HIGHEST VODKA THAT YOU CAN GET. ABOUT 6-8 WEEKS LATER IT’S THIS WAY, AND THEN IT’S A REAL TREAT. TO TASTE A TASTE OF SUMMER TO ENJOY ALL YEAR, A CLASSIC BURGUNDY FINALE TO A MEAL. I’M JACQUES PEPIN. THIS ISFAST 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. REPES AVAILABLE AT: AND BY SPECTRUM ORGANICS, A PURVEYOR OF FINE CULINARY OILS AND CONDENTS. SPECTRUM: THE TASTE OF GOODNESS. AND BY OXO GOOD GRIPS, MAKERS OF KITCHEN TOOLS THAT MAKE EVERYDAY LIVING EASIER.>>Pépin: APPLE. BEAUTIFUL APPLE. APPLE IS FALL FOR ME, 25 DIFFERENT TYPE OF APPLE, HAVE AND I DO A LOT OF DIFFERENT DESSERT WITH IT, AND THAT’S WHAT WE’RE GOING TO DO TODAY. WE’RE DOING A NICE LITTLE MENU STARTING WITH A SMALL CROCK OF SHRIMP–SHRIMP WITH THE SHELL IN A HOT VEGETABLE BROTH, AND THEN AFTER, A LITTLE MEDALLION OF PORK FROM THE TENDERLOIN IN A SAUCE MIX WITH POMEGRANATE JUICE AND THEN SPINACH SAUTE WITH MACADAMIA NUTS, RAISINS. AND FINALLY THE APPLE WITH BUTTER PECAN I CREAM WITH ANISE OR ANOTHER TYPE OF ICE CREAM. AND I WILL START WITH THIS. I HAVE A COUPLE OF TABLESPOON OF BUTTER IN THERE, AND WITH THIS I’M GOING TO CUT–I HAVE TWO APPLE HERE, AND THIS IS THE THIRD ONE, AND I LIKE TO PEEL MY APPLE WITH A KNIFE, USING THE POINT OF THE KNIFE AND MY THUMB. YOU PUT IN THAT HOLE HERE TO PREVENT THE KNIFE FROM GETTING INTO YOUR HAND. IF YOU DON’T HAVE YOUR THUMB HERE, THAT TEND TO GO THERE. SO YOU HAVE TO BE CAREFUL. LOOK, YOU CAN DO IT WITH A VEGETABLE PEELER AS WELL, AND IT’S PERFECTLY FINE, BUT I’M USED TO DO IT THIS WAY. AND THEN AFTER STARTED PEELING THE APPLE, NOTING THAT I MOVE IN SMALL STROKE HERE. I PUSH THE APPLE WITH MY RIGHT HAND. I AM RIGHT-HANDED, AND ACTUAL THE LEFT HAND IS PUSHING THE APPLE INTO THE KNIFE QUITE A LOT. YOU COD ALSO DO THE DESSERT ACTUALLY WITHOUT PEELING THE APPLE. NOW WE CUT IT IN HALF. SO IT’S BEEN CLEANED HERE AND THERE. AND THE SAME TECHNIQUE HERE AGAIN, I GO IN THE CENTER TO REMOVE THEEED. THE SEED IS WHAT WE CALL THEPEPININ FRANCE, WHICH IS MY NAME, SO I AM A SEED, OR APEPIN. AND HERE WE GO, YOU CAN DRY THE APPLE SKIN, YOU KNOW, MY GRANDMOTHER USED TO SAY THAT IT’S VERY GOOD FOR YOUR KIDNEY. MAKE A TEA WITH APPLE SKIN THAT YOU DRY IN THE OVEN. WELL, HERE WE CUT THAT INTO, YOU KNOW, LARGE CHUNKS LIKE THAT, I MEAN, GOOD INCHES AND SO FORTH AND WE START COOKING THAT IN THE BUTTER, AND WITH THIS, WE’RE GOING TO PUT MAPLE SYRUP. THE MAPLE SYRUP IS THERE, AND I WILL USE 1/2 CUP OF MAPLE SYRUP. THIS IS A CUP, 8 OUNCE, SO THAT’S ABOUT IT, AND WITH THIS I’M GOING TO COVER IT FOR A REASON IS THAT COVERING IT WILL DEVELOP A LITTLE BIT OF STEAM. LIQUID COMES OUT OF THE APPLE, THE STEAM, AND IT GETS SOFT, AND THAT’S WHAT I WANT. THEN WE REMOVE THE LID, COOK IT ON HIGH HEAT SO THAT IT REDUCE AND START CARAMELIZING. OKAY, NEXT DISH IS THE FIRST DISH OF THE MENU. I HAVE TWO CUP OF WATER IN THERE THAT I’M GOING TO PUT ON HIGH HEAT. I WANT TO BRING THEM TO A BOIL, AND WHAT I DO THERE IS REALLY A VEGETABLE BROTH. IN THE VEGETABLE BROTH I AM GOING TO PUT SOME ONION IN THERE. AND ABOUT A 1/3 CUP OF ONION, YOU KNOW, SOMETHING LIKE THIS, CELERY, ABOUT THE SAME AMOUNT OF CELERY, AND NOTICE THAT I USE EVEN THE LEAF, THE LEAF OF THE CELERY, IT’S FINE. LEEK, SO HERE IS A LEEK. I HAVE BEAUTIFUL LEEK IN MY GARDEN NOW, THAT THICK, YOU KNOW, WHICH I KEEP OFF OF THE WINTER. THE ONLY THING THAT YOU DISCARD IS REALLY THIS. NOW I START CLEANING IT AROUND, ALL THE GREEN.JUST DON’T CUT I CUT THE GREEN, AS I GET INTO THE LEEK I GO HIGHER AND HIGHER, JUST TO STAY TO THE LIGHT GREEN COLOR. THEN YOU TURN IT UPSIDE DOWN AND YOU SPLIT IT OPEN. NOW THAT OPEN YOUR LEEK AND THAT’S WHERE YOU HAVE YOUR DIRT. AND ALL THAT, YOU CAN SEE THAT, YOU WANT TO WA THIS OUT. THAT’S HOW YOU DO IT. SO HERE IS MY LEEK. THERE IS NOTHING TO REPLACE LEEK. SAME FAMILY THAN THE ONION, SHALLOT TOO, BUT THE LEEK HAS A SPECIFIC TASTE. OKAY, SO HERE I WILL DO ABOUT, AGAIN, 1/3 OF A CUP. THAT’S IT. THAT’S ALL MY VEGETABLE. THE WATER IS ALREADY BOILING. WE PUT IT IN THERE. YOU COULD PUT FENNEL IN THERE. YOU COULD PUT THYME, BAY LEAF, YOU COULD PUT OREGANO, I MEAN, ANYTHING THAT YOU WOULD WANT TO DO, AND I WANT A HOT BROTH. FOR THE HOT BROTH, I’M GOING TO PUT A LITTLE BIT OF THOSE RED CHILI FLAKE, AND YOU WANT TO BE PARSIMONIOUS WITH IT. IF YOU WANT TO, YOU WANT TO BE GENEROUS IF YOU LIKE IT REALLY HOT, A I NEED SOME SALT. I’LL COVER IT AND BOIL IT ONE, TWO, THREE MINUTE. THEN WE ADD THE SHRIMP. LET’S SEE WHAT’S GOING ON HERE. YOU CAN SEE THAT THE APPLE ARE RELATIVELY TENDER. NOW, IF I FEEL THAT THEY ARE TENDER ENOUGH, I WANT TO REDUCE NOW ALL THAT JUICE, SO I LEAVE THAT ON P OF THE STOVE AND LET IT BOIL, SO I DON’T NEED THE LID ANYMORE. SO THE SHRIMP FOR THAT, I HAVE SHRIMP RIGHT HERE. I WANT THE SHELL TO STAY WITH THE SHRIMP AND JUST SOAK THEM AND PUT THEM OUT AT THE BLE, ‘CAUSE I FEEL THAT COOK WITH THE SHRIMP–WITH THE SHELL, RATHER, THE SHMP WILL BE MUCH MORE FLAVORFUL. IN ANY CASE, THIS IS NOW BOILING VERY NICELY, VERY FLAVORFUL. I HAVE TO PUT A LITTLE BIT OF RED WINE VINEGAR HERE TO GIVE SOME ACIDITY, LIKE 1– A GOOD 1, 1 1/TABLESPOON. WHAT I NEED ALSO IS TO PUT SOME PARSLEY IN IT. I HAVE SOME. THIS IS THE FLAT, SO-CALLED FLAT LEAF PARSLEY, ANWHAT I WOULD WANT TO DO IS TO TAKE A HANDFUL OF THIS AND JUST PUT IT IN THERE. ALSO, JUST THE LEAF WHOLE, THAT’S FINE. NOW I’M GOING TO PUT THE SHRIMP IN IT, AND WHAT HAPPENED IS THAT WHAT YOU WANT TO DO HERE– YOU REALLY WANT TO PUSH IT IN THE STOCK AS YOU SEE, AS SOON AS IT TOUCH THE STOCK IT WILL START CHANGING COLOR AND GET RED. W, WITH THE SHRIMP IN IT, ALL I WANT TO DO IS TO BRING IT TO A STRONG BOIL, AND WHEN IT BOIL, I SHUT IT OFF AND I LEAVE RIGHT THERE TO COOL OFF OR GET LESS HOT INTO THAT LIQUID, BECAUSE I WANT TO SERVE THAT– YOU CAN SERVE THAT COLD, BUT I LIKET ROOM TEMPERATURE ALL AROUND IT’S BOILING PRETTY NICELY NOW, AND I THINK, FRANKLY, THAT THIS IS ENOUGH, ACTUALLY. SO I’M GOING TO SHUT IT OFF AT THAT POINT HERE AND MOVE ON TO THE NEXT DISH, AND THE NEXT DISH IS ACTUALLY THOSE LITTLE FILLET OF PORK THAT YOU CAN GET ON THE MARKET, AND THOSE ARE REALLY INEXPENSIVE, VERY LEAN. YOU KNOW, READ SOMEWHERE THAT THE AMOUNT OF FAT THAT YOU HAVE IN THOSE IS ABOUT LIKE CHICKEN. THERE IS A SILVER SKIN THAT I REMOVE, PLUS THIS ONE UNDERNEATH THAT I’M GOING TO REMOVE WITH MY KNIFE. IT’S KIND OF THICK, YOU KNOW, WHEN YOU REMOVE IT IN THAT MATTER, BECAUSE THIS IS KIND OF TOUGH. YOU KNOW, WE CUT THE MEDALLION, THOSE LITTLE PIECES LIKE THIS. AND TWO PER PERSON, LIKE THAT, FRANKLY, IS PLENTY. I HAVE TWO, THREE, FOUR, FIVE, SIX, SEVEN–THE LAST ONE, YOU ALWAYS COOK IT FLAT LIKE THIS BECAUSE THE TAIL IS FLATTER. THAT’S IT, AITTLE BIT OF SALT ON EACH SIDE, A BIT OF PEPPER, FRESHLY GROUND PEPPER. ALWAYS GOOD TO GRIND YOUR PEPPER JUST BEFORE THE TIME YOU’RE GOING TO USE IT. AND THEN WE START IT. THE THICKNESS OF THIS, WHICH IS A GOOD INCH–A GOOD INCH, I WOULD SAY–IS GOING TO TAKE MITE AND A HALF ON EACH SIDE. REMEMBER, YOU DON’T WANT TO REALLY OVERCOOK THAT. YOU DON’T WANT TO UNDERCOOK IT EITHER, T…OKAY. AND THE–CHECK ON MY SHRIMP, YUP, THEY ARE DOING WELL. RINSE MY FINGER AGAIN. AND NOW I’M ADY TO DO THE SAUCE FOR THE SHRIMP WHILE THIS IS COOKING. YEAH, THIS IS PERFECT. YOU CAN SEE THAT THE APPLE APPLE THERE IS LARGE BUBBLE,THE ALMOST LIKE A CARAMEL, YOU KNOW, AND THAT’S WHAT YOU WANT. THE APPLE ARE STILL WHITE, BUT YOU WILL SEE THAT ON THE OUTSIDE IT WILL START PICKING UP COLOR. YOU WANT TO COOK IT 3, 4 MINUTES NOW TO CARAMELIZE IT, AND THEN WE’LL ADD SOME APPLE JUICE TO IT TO FINISH IT UP, COOK IT A BIT LONGER. SO THE SAUCE WE’RE GOING TO DO FOR THIS ARE RELATIVELY SIMPLE. THE SAME TYPE OF SAUCE YOU DO FOR SHRIMP OR OYSTER, YOU KNOW; THAT IS, I’M USING KETCHUP HERE. OKAY, A BIT OF KETCHUP, A BIT OF TABASCO, LEMON JUICE–IF YOU WANT A LOT OF JUICE OUT OF YOUR LEMON, YOU RUB IT TO CRACK THE FIBER, OR THEN YOU DROP IT IN BOILING WATER FOR 10 OR 15 SECONDS, OTHEN YOU PUT IT IN THE MICROWAVE OVEN FOR, LIKE, 15 SECONDS OR SO, AND IT SOFTENS IT. OKAY, THIS AND HORSERADISH, IN THAT CASE HERE, I USE THE REGULAR BOTTLED HORSERADISH. I CAN STIR IT, AND THAT SAUCE IS FINE. FOR THE SHRIMP, IT WILL BE TERRIFIC. THE SECOND SAUCE–IT’S FUN TO MAKE A COUPLE OF SAUCE–IS GOING TO BE SOUR CREAM, AGAIN, WITH A BIT OF LEMON JUICE, A DASH OF SALT PUT ON IT. MAYBE I PUT A DASH OF TABASCO AS WELL, AND SOME HORSERADISH. I CAN ALSO HAVE THAT FRESH RSERADISH, YOU KNOW, IT COME IN THE ROOT. I PEEL IT HERE, AND YOU CAN USE ONE OF THOSE–ONE OF THOSE GRATERS, YOU KNOW, TO PUT IT ON TOP. THEY CALL THOSE PLAIN GRATER, WHICH WORK ABSOLUTELY WONDERFULLY. OH, BOY, THIS IS STRONG. YOU CAN MIX THIS IN THERE. LET ME CHECK THIS. YOU CAN SEE THAT IT’S BROWNING NOW NICELY. I WANT TO LET IT BROWN A LITTLE MORE. THE SECOND SAU IS READY, AND NOW I WANT TO TURN THE PORK. YOU CAN SEE NOW THAT IT’S BEEN COOKING FOR A LITTLE WHILE AND–MINUTE AND HALF, IT’S ABOUT READY, AND START THE OTHER DISH, WHICH IS MY SPINACH HERE. SOERE WE ARE; IT CAME TO IT’S NICE AND BROWN BEAUTIFULLY. FOR THE SPINACH, I’M GOING TO START WITH THOSE NUTS. THOSE ARE MACADAMIA NUTS, WHICH I LOVE. YOU COULD USE ALMONDS OF COURSE OR WALNUT OR ANOTHER THING, BUT YOU WANT TO SAUTE THAT A LITTLE BIT. OKAY, I’LL LET THAT BROWN A SECOND. SHOULDN’T TAKE LONG, AND I HAVE RAISINS WITH THAT THAT I’M GOING TO PUT IN IT AND BABY SPINACH. I MEAN, YOU CAN HAVE THE BABY SPINACH, OR OTHER TYPE OF SPINACH, BUT THOSE ARE REALLY TERRIFIC, YOU KNOW, SO TENDER AND ALL THAT. IF YOU HAVE THE BIG ONE, MAKE SURE–MOST OF THE TIME YOU HAVE TO REMOVE THE RIB, YOU KNOW, BECAUSE THE RIB IS GOING TO BE A BIT O TOUGH FOR AT. SO LET’S COOK THAT ANOTHER COUPLE OF MINUTE, AND LL CHECK BACK MY–OH, YOU CAN SEE THE CARAMELIZATION AROUNHERE. IT’S QUITE DARKER NOW. SO NOW WE CAN PUT APPLE JUICE, LIKE, 1/2 CUP, A GOOD 1/2 CUP OF APPLE JUICE. I WILL COOK THAT A COUPLE OF MINUTE. NOT UNTIL IT REDUCE COLETELY, I STILL WANT A LITTLE BIT OF SAUCES TO SERVE WITH MY ICE CREAM. MEANWHILE, I THINK THAT I’M GOING TO REMOVE THOSE LITTLE FILLET HERE. NOW, YOU SEE WHAT HAPPENED IS THAT, ESPECIALLY IF YOU DO IT A LITTLE MORE AHEAD THAN WHAT I’M DOING YOU WOULD WANT TO 140-150 DEGREE OVEN AND KEEP IT WARM THERE, OR THERE IF YOU’RE GOING TO SERVE IT PRETTY FAST. SO IN THERE WE’RE GOING TO DEGLAZE THAT WITH POMEGRANATE JUICE SO IT’S SWEET AND IT’S SOUR AT THE SAME TIME. IT’S GOING TO WORK OUT WELL. AND CHICKEN STOCK, ADD A GOOD CHICKEN STOCK HERE, YEAH, BASICALLY NO SALT IN IT. NOW, I WANT TO BRING THAT TO A BOIL AND BOIL THAT FOR 2, 3 MINUTE, UNTIL IT REDUCE, AND THEN WE’LL CONTINUE BY PUTTING GRAPES IN IT. THOSE ARE SEEDLESS GRAPE AND DRIED CHERRIES. YOU COULD HAVE DRIED CRANBERRIES, DRIED CHERRIES, ANY OF THOSE, AND FINISH UP THE SAUCE WITH A LITTLE BIT OF KETCHUP TO THICKEN IT AT THE END, AND FINALLY ADD A LITTLE BIT OF ARUGULA ON TOP. SO LET’S SEE, THIS IS BROWNING, AND I THINK IT’S ABOUT ENOUGH, SO I’M GOING TO PUT THE SPINACH IN THERE AND SAUTE THE NUTS SO THEY ARE ON TOP OF THE SPINACH SO THEY DON’T BURN UNDERNEATH. THAT’S GOING TO GO DOWN A GREAT DEAL, SO I PUT SALT IN IT, PEPPER, AND THEN SOME RAISINS. WE’RE PUTTING A LOT OF DRIED FRUIT IN THE FOOD TODAY. HERE IT , THE REST OF THE SPINACH. THE SPINACH ARE GOING TO RENDER A FAIR AMOUNT OF WATER, YOU KN, AFTER A WHILE. BUT, I MEAN, THIS IS THE TYPE OF DISH STILL THAT YOU DO AT THE LAST MOMENT. AND THIS, I WANT TO COVER THEM, GOOD. OKAY, ON THIS SIDE NOW, I THINK THAT MY APPLE–I COULD REMOVE THAT APPLE NOW. AS YOU CAN SEE, THERE IS STILL SOME JUICE THERE, BUT IT’S PERFECTLY FINE BECAUSE I WILL NEED SOME OF THAT JUICE. HERE IT IS. YOU KNOW, YOU COULD SERVE THAT BY ITSELF. YOU DON’T EVEN HAVE TO HAVE AN ICE CREAM WITH IT. THAT’S GREAT. AND THEN LET IT COOL OFF, PROBABLY WOULD COVER IT. WHEN I COVER SOMETHING LIKE THAT, I OFTEN LIKE TO COVER IT INSIDE, YOU KNOW, TO REALLY COOL OFF INSIDE SO THERE IS NO AIR BETWEEN THE FOOD ITSELF AND THE THING, AND THAT’S GOING TO GO INTO THE REFRIGERATOR. YOU SEE THE REDUCTION HERE IS ABOUT RIGHT, AND THIS IS THE TIME, THEN, TO PUT THE GRAPES IN IT, TO PUT DRIED CHERRIES–OR DRIED CRANBERRIES WOULD BE VY FINE WITH IT TOO. COOK IT A COUPLE OF MINUTES AND WE ADD MAYBE A TABLESPOON OR TWO AGAIN OF KETCHUP, IN THAT CASE, TO GIVE ME A BIT OF A THICKENING AGENT. THAT’S IT. SO THIS I WANT TO BOIL A MINUTE OR TWO, AND THAT’S GOING TO BE FINISHED. THE JUICE WHICH MES IN THIS WILL, OF COURSE, GO BACK INTO THE SAUCE, AND I THINK THIS IS COOKED ENOUGH. I’M GOING TO SHUT IT OFF. AND I THINK WE CAN SERVE THIS NOW, THAT IS THE SHRIMP IN THE LITTLE CROCK. SO THEY’VE COME TO A BOIL, AND I’LL SET THIS THING THERE. THIS IS A BEAUTIFUL DISH TO SERVE, YOU KNOW, A LITTLE BIT IN THE STYLE OFLAM BAKE AND ALL OF THAT, OR THINK THE SHMP THAT YOU’RE SERVED IN NEW ORLEANS, AND BUT THOSE ARE–THE SHRIMP, WHAT I LIKE IS THE BEAUTIFUL VEGETABLE BROTH THAT WE HAVE IN THERE. I’M PUTTG FOUR OF THOSE PER PERSON, WHICH I THINK IS ABOUT THE RECIPE. I HAVE THE PARSLEY. T ME SEE HERE, THIS ONE IS KIND OF EXTRA. THIS–MAYBE ANOTHER ONE ON TOP OF THIS, AND OF COURSE THE BROTH–THE BROTH IS VERY SPICY AND QUITE DELICIOUS. , YOU KNOW, TELL YOUR GUESTS YOU ABSOLUTELY HAVE TO DRINK THAT BROTH OR DIP BREAD AND BUTTER IN IT. OKAY, HERE WE ARE, AND THE SAUCES WITH THIS–I’M GOING TO PUT THIS HERE– ARE VERY STRAIGHTFORWARD SAUCES. STARTING WITH THE RED ONE… WITH THIS AND THE WHITE ONE WITH THE HORSERADISH AGAIN AND THE SOUR CREAM. I CAN HEAR THE PORK SIZZLING OVER THERE, MEANING THAT IT’S READY. THIS I LIKE TO SERVE WHEN IT’S KIND OF A ROOM TEMPERATURE. I DON’T LIKE IT ICE COLD. I THINK IT’S MUCH BETTER AT ROOM TEMPERATURE. BREAD, BUTTER WITH IT YOU HAVE TO HAVE, AND LET’S SEE HERE, YEAH, THIS IS COOKED ENOUGH, REDUCED ENOUGH THAT IS. I’M GOING TO SHUT IT OFF. AND SEE, THE GRAPES ARE COOKED ENOUGH BUT NOT ENOUGH TO KIND OF BURST UP, AND THOSE OF COURSE ARE SEEDLESS GRAPES, AND THAT’S IT. YOU’RE READY TO PLATE IT. OF COURSE, IN A CASE LIKE THIS, YOU DO ALL OF YOUR DISH ONE AFTER THE OTHER, BUT AT HOME, YOU COULD REALLY DO THAT, AS I SAID, A FEW MINUTES AHEAD AND KEEP THAT INTO A WARM OVEN, BUT YOU DON’T REALLY WANT TO OVERCOOK REMEMBER, THERE IS NO FAT THERE. THAT FILLET IS REALLY LEAN. ANY EXTRA SAUCE IS GOING TO GO THERE. SO THE GRAPE–THERE’S QUITE A LOT OF GARNISH OF GRAPES AROUND. PLUS, OF COURSE, THE DRIED CHERRIES. ERE WE ARE. AND THIS IS A BEAUTIFUL, RICH COLOR, YOU KNOW? WE HAVE ARUGULA. YOU DON’T REALLY HAVE TO PUT ARUGULA IF WANT, BUT I THOUGHT THAT THE KIND OF A BIT GARLICKY AND PUNGENT TASTE OF ARUGULA, YOU KNOW, GOES WELL WITH IT. SO PUT A LITTLE BIT, AND YOU CAN SERVE A LITTLE BIT ON THE SIDE EVEN FOR YOUR GUESTS. NOW,ET’S SEE WHERE WE ARE HERE. THE SPINACH ARE COOKED. AS YOU CAN SEE, THERE IS BASICALLY NO LIQUID LEFT BECAUSE THEY DO RENDER A LOT OF LIQUID. HERE IS THE SPINACH. THE NUT ARE REALLY CRUNCHY ON TOP. THIS IS A GREAT DISH TO SERVE WITH GAME, LIKE IF YOU DO A VENISON OR TNG LIKE THAT. I THINK THAT’D BE GREAT WITH IT. NUTS ON TOP, AND HERE WE ARE, READY FOR THE DINING ROOM. I HAVE THE SPINACH HERE AND THE LITTLE PORK TENDERLOIN WITH THE GRAPES AND, OF COURSE, THE DRIED CHERRIES ON TOP. MY MENU IS BASICALLY FINISHED EXCEPT FOR THE DESSERT. IN THAT CASE HERE YOU CAN PUT YOUR ICE CREAM UNDERNEATH AND YOUR FRUIT ON TOP, OR SOMETIMES I PUT THE FRUIT IN THE BOTTOM AND THE ICE CREAM ON TOP. ONE BIT. OKAY, THAT SHOULD BE MORE THAN ENOUGH. LET’S SEE, A LITTLE BIT OF THAT APPLE NOW; YOU CAN SEE IT’S CARAMELIZED, AND THE JUICE IS NOT AS LIQUID AS IT WAS TO START WITH, YOU KNOW? THEN WE PUT THAT UNDERNEATH– ON TOP. TRY NOT TO MESS UP THE GLASS TOO MUCH, AND THEN I LIKE MAYBE A LITTLE BIT OF A–I HAVE SOME BEAUTIFUL PISTACHIO HERE. SO A FEW OF THEM WILL DO VERY GOOD ON TOP. YOU CAN PUT THEM WHOLE. IF YOU WANT TO CRUSH THEM, YOU CAN USE ONE OF THOSE OR THE BACK OF A SKILLET. CRUSH THEM A LITTLE BIT, BUT IT’S NOT ABSOLUTELY NECESSARY, AND THAT’S HOW I WOULD SERVE IT. IF YOU WANT TO SPLURGE EVEN MORE SO, YOU COULD REPLACE THE– YOU COULD REPLACE THE NUTS WITH A LITTLE BIT–A LITTLE TRIFLE OF CHOCOLATE, YOU KNOW? CHOCOLATE GOES WELL, SO WELL WITH–AND YOU CAN GET THOSE, YOU KNOW, IN THE MARKET NOW. THOSE ARE A KIND OF GANACHE, WHICH IS A MIXTURE OF CHOCOLATE, SOMETIMES WITH CREAM, CLOSE TO A FUDGE, YOU KNOW, AND THAT’S REALLY GOOD AND VERY EASY TO USE. NOW, WITH THIS, I THINK THAT I’M GOINTO HAVE A LITTLE BIT OF AMONTILLADO, AND THIS IS A FROM SPAIN.RRY FINO IT’S VERY DRY TOO, AND IT WOULD BE PERFECT WITH–ACTUALLY, YOU COULD EVEN HAVE IT WITH THE REST OF THE MEAL, BUT I PROBABLY WOULD GET A RED WINE WITH THAT. IT WAS A GREAT PLEASURE COOKING FOR YOU. I HOPE YOU’RE GOING TO DO IT FOR YOUR FRIEND. THANK YOU FOR WATCHING, AND HAPPY COOKING.>>announcer: VISIT OUR WEBSITE AT: 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 REPES 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.captionmaxom>>male announcer: A KQED TELEVISION PRODUCTION.

82 Replies to “Crock of Flavor: Jacques Pepin: More Fast Food My Way | KQED

  1. Pepin means seed. And his first name could be translated into John. He could be Johnny Appleseed.
    Hehehe…
    Great recipes though. 😀

  2. I've grown up watching Julia Child and Jaques Pepin, not always appreciating their specialness. As with many aspects and people in our lives, appropriate appreciation doesn't come until they're gone.

  3. Despite the fact that I have an exam in a few hours that will determine whether or not I will be able to continue on with my major, I just can't stop watching these episodes!!

  4. Gee's he makes it look so easy, Never mind what it cost to put that spread on. I don't have that many friends I even like, but I could see myself doing that for just me!!

  5. @Grimshin1 haha I passed!! I think I absorbed some of Jacques's awesome after watching so many episodes.

  6. @peanutbutterswirl You have no idea how exactly similar this is for me!!! I don't know how I ended up 6 episodes deep just from watching him make an omelette. I love it!

  7. @jimhollyjimmypeter nope; just as you eat them. you don't even remove the stem, just cut them short; if you pull them out, they 'bleed' and fall to pieces. Grandma used to use grain alchohol; Hard to find nowadays.

  8. so reassured every time he says "it's fine" it's like he's saying "you're fine" and i pick up my spatula, tighten my apron, and get to cooking

  9. For years and years and years as i was young i disliked watching ANY cooking shows, until one day in November 2012 sometime around Thanksgiving i gave it a chance and watched the "create" channel and watched Jacques Pepin do his majic in front of the stove. NOW IM HOOKED !! and i cant get enough of his shows. In addition i also include Americas Test Kitchen, Christina, Julia and many others to be excellent programs to watch. Now that im in my 40's im enjoying cooking.

  10. No doubt this food looks delicious but I can't help feel that the food he cooks caters to senior citizens. The flavors don't seem very complex and seems not modern. I am not trying to dis respect his style of cooking, just my observation. Lastly, while I understand that this is "fast food" you could create a dish with depth of flavor in the same time.

  11. This man is the BEST chef on TV and can teach most everyone a thing or twenty! Talk about senior citizens recipes, how foolish, Jacques Pepin is a genius – just ask Julia Childs, if she was here to answer! This man is a National Treasure!

  12. Love the energy. Nevermind the pepin in the apple. pepin also means little worries, troubles or pain in the – you know. But eventually we need this Pepin.

  13. Oh my the cherries! I must try that! The shrimp! I wouldn't want dinner after eating that! Spinach…my oh my those apples. I would definitely try the pork and fruit but not sure…not used to fruit and pork. I would eat it though!

  14. Serve your dessert of ice cream, caramelized apples, pistachio's and chocolate with a nice Amontillado. Edgar Allan Poe would love it!

  15. your grandmother said Apple skin is good for your kidneys wow within the last seven years that's been proven as a fact Mr. Pepin you are still my favorite.

  16. @24:20, stop it. Chocolate on that already mouth watering sweet. STOP IT. Marvellous. Merci Beaucoup, Mr. Pepin.

  17. Put your thumb in the whole when peeling an apple. Tried this tonight and forgot that part almost cut off my hand. 😦

  18. 3rd Pepin video where I'm seeing comments that he's 'cooking for senior citizens': there's no quinoa or kale, no nuoc cham, there might be a few carbs on the table and the vegetables are actually cooked…. mmm-hmm. How do you you think those people actually LIVED to become 'senior citizens?'

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