Vegetable Fête: Jacques Pépin: More Fast Food My Way | KQED

Vegetable Fête: Jacques Pépin: More Fast Food My Way | KQED


>>Pépin: THE TRADITIONAL FRENCH SANDWICH IS CALLED A CROQUE MONSIEUR, AND IT’S HAM AND CHEESE SANDWICH. WHEN WE DO IT WITH HAM, IT’S CROQUE MONSIEUR. WHEN WE DO IT WITH CHICKEN, IT’S CROQUE MADAME. SO YOU PUT A GOOD EMMANTALER CHEESE… THERE YOU NEED, YOU KNOW, QUALITY CHEESE THERE… GOOD HAM. YOU MAKE A SANDWICH. YOU BUTTER THE OUTSIDE. ON EACH SIDE. THIS WAY ON THE OTHER SIDE. ABOUT TEN MINUTES IN THE OVEN AT 400 DEGREES, AND IT COMES OUT THIS WAY, SO YOU CAN SERVE IT AS SUCH, BUT FOR A FUN THING, YOU TRIM IT… ON FOUR SIDES. AND YOU CUT IT THE LONG WAY AND ACROSS INTO NICE TIDBITS TO SERVE AS HORS D’OEUVRES LIKE THIS. THAT’S IT. YOU PUT YOUR TOOTHPICKS IN IT. A CLASSICAL RECIPE CAN BE REWORKED TO MAKE A FUN, TASTY HORS D’OEUVRE. 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 announcer: CUISINART, WITH THE NEXT GENERATION OF FOOD PROCESSORS. FROM BREAD DOUGH TO PIZZA TO STIR-FRIES, WE DO THE WORK TO SAVE YOU TIME. CUISINART: THE NEXT GENERATION.>>female announcer: AND BY SCHARFFEN BERGER, MAKERS OF FINE ARTISAN DARK CHOCOLATES. RECIPES AVAILABLE AT: AND BY SPECTRUM ORGANICS, A PURVEYOR OF FINE CULINARY OILS AND CONDIMENTS. SPECTRUM: THE TASTE OF GOODNESS. AND BY OXO GOOD GRIPS, MAKERS OF KITCHEN TOOLS THAT MAKE EVERYDAY LIVING EASIER.>>Pépin: I LOVE TO DO RATATOUILLE IN THE SUMMER. YOU KNOW, WHEN THE LATE SUMMER AND FALL, THE VEGETABLES ARE AT THEIR PEAK. THEY’RE EXPLODING OUT OF MY GARDEN. AND THIS IS THE TYPE OF STEW THAT YOU DO IN THE SOUTHERN FRANCE, YOU KNOW, CALLED RATATOUILLE, MIXTURE OF EGGPLANT, ZUCCHINI, TOMATO, AND SO FORTH. SO WE HAVE A NICE MENU WITH THAT. WE’RE GOING TO SERVE THAT WITH A PASTA, BUT TO START WITH, A SHRIMP WITH CABBAGE AND RED CAVIAR–KIND OF ELEGANT– THEN THE PENNE AND RATATOUILLE, AND A CLASSIC PEACH MELBA TO FINISH WITH. AND OF COURSE, A COUPLE OF GLASSES OF WINE, SO I’M GOING TO START WITH THE RATATOUILLE. NOW, THE RATATOUILLE, YOU CAN, IF YOU WANT, LEAVE THE SKIN ON THE EGGPLANT OR TAKE IT OUT. YOU KNOW, WE HAVE THAT TYPE OF PEPPER HERE. YOU COULD HAVE, YOU KNOW, OTHER TYPES OF GREEN PEPPER. IT’S FINE. WE HAVE ONION, GARLIC, OF COURSE, AND SOME PEOPLE ADD HERBES DE PROVENCE OR OTHER THINGS, AND YOU CAN, YOU KNOW, ADD IT. IT’S SIMILAR ALSO TO THE ITALIAN CAPONATA, EXCEPT THE ITALIAN CAPONATA IS USUALLY SWEETER AND IT’S GOT CAPERS IN IT, I BELIEVE. MY WIFE MAKES CAPONATA ALL THE TIME. SO HERE’S COARSELY CUT… A GOOD DASH–I MEAN 3, 4 TABLESPOONS OF OLIVE OIL WITH THIS. YOU KNOW, MAYBE A LITTLE MORE ONION, EVEN–ABOUT A GOOD 2 CUPS OF ONIONS. AND AGAIN, THIS CAN BE VARIED AS WELL, YOU KNOW. YOU LIKE ONIONS A LOT, PUT MORE. OKAY, ZUCCHINI HERE. CUT THE END OF IT. THIS YOU CUT INTO ABOUT 3/4 INCH TO 1-INCH PIECES. YOU KNOW, IT USED TO BE THAT THE CLASSIC RATATOUILLE, WE ALWAYS COOKED THE VEGETABLES SEPARATE, YOU KNOW, ONE THING AND ANOTHER AND ANOTHER. THIS IS THE WAY I USED TO DO IT WHEN I WORKED IN PARIS AT THE PLAZA ATHENEE AND FOUQUET’S, AND THAT WAS BACK IN THE ’50s, SO A LONG, LONG TIME AGO. BARELY REMEMBER IT. BUT I DON’T DO IT THIS WAY ANYMORE; I JUST PUT ALL MY VEGETABLES IN THERE. MAYBE IT’S BETTER IF I PUT THE HEAT ON. YES, IT GOES BETTER. ABOUT 2 CUPS, 2 1/2 CUPS OF THIS AS WELL. HERE WE ARE. AGAIN, COARSELY CUT, YOU KNOW. ARE SMALLER AND QUITE FIRM.EY I ALSO LIKE THOSE TYPE OF EGGPLANT WHICH TEND TO HAVE LESS SEEDS IN THE CENTER, YOU KNOW, THAN THE LARGE ONE. THOSE ARE SO-CALLED JAPANESE EGGPLANT. THERE’S ALSO THE CHINESE EGGPLANT. BUT YOU KNOW, IF YOU DON’T HAVE THE OTHER ONE, YOU CAN USE YOUR CONVENTIONAL EGGPLANT. IT’S PERFECTLY FINE. I WANT ALL OF THE VEGETABLE IN THERE. I PUT TOMATO. YOU CAN HAVE THE FRESH TOMATO, OF COURSE, IF THEY’RE AROUND. AND THEN THOSE TYPE OF CUBANELLE OR ITALIAN PEPPER. YOU KNOW, IT’S ALWAYS INTERESTING. WHEN I USE THIS, YOU KNOW, I ALWAYS TASTE THOSE, BECAUSE SOMETIMES THEY CAN BE QUITE HOT AND SOMETIMES QUITE MILD SO THAT WILL DETERMINE HOW MUCH YOU PUT IN IT. THE SEEDS OUT. OH, YEAH, CLOSE TO ENOUGH THERE. IT’S A BEAUTIFUL STEW, AS I SAID, FROM THE SOUTH OF FRANCE, WHICH WE PUT ON THE WHOLE SUMMER. BOUNTY OF THE GARDEN, YOU KNOW, ALL OF THOSE VEGETABLES. AND IT’S VERY CLASSIC TO GO IN A FRENCH HOUSEHOLD. OH, CERTAINLY IN THE SOUTH OF FRANCE AND HAVE COLD RATATOUILLE, USUALLY SERVED COLD OR ROOM TEMPERATURE, REALLY, AND SERVED WITH BLACK OLIVES OR OTHER TYPES OF… HERE WE ARE. I THINK THAT’S FINE HERE. GARLIC. CUT THE END OF THE STEM LIKE THIS. WHEN YOU CUT THE END OF THE STEM, YOU CRUSH IT A LITTLE BIT. THAT WILL RELEASE THAT SHELL, YOU KNOW, ON THE OUTSIDE. AND WE CRUSH IT, JUST COARSELY, YOU KNOW? REMEMBER, THIS IS–WILL COOK, OH, A GOOD 30… 30… 30, 40 MINUTES, YOU KNOW. SO THAT COULD BE PRETTY COARSE. OKAY, DID I FORGET ANYTHING? I DIDN’T PUT ANY SALT IN THERE, OF COURSE, SO YOU PUT SALT. AND IT DOES TAKE A FAIR AMOUNT OF SALT. COARSELY DONE PEPPER. OKAY, NOW IT’S GOING WELL. I’M GOING TO COVER IT. AND THAT WILL COOK ABOUT 30, YEAH, 30, 40 MINUTES. IT’S NOT THAT IMPORTANT EITHER. AND YOU CAN, IF YOU–SOMETIMES THE VEGETABLES WILL GIVE YOU A LOT, A LOT OF JUICE. IF THERE IS TOO MUCH JUICE, OPEN YOUR LID AND BOIL IT FOR 3, 4 MINUTES TO REDUCE THE JUICE A LITTLE BIT. YOU CAN DO THAT DAYS AHEAD, YOU KNOW? THEN THE FIRST COURSE WE HAVE TODAY IS A GREAT DISH OF CABBAGE AND SHRIMP WITH CAVIAR ON TOP. AND WE’RE USING TROUT CAVIAR OR A SALMON CAVIAR THAT IS A RED CAVIAR. AND I HAVE ABOUT A CUP OF CHICKEN STOCK IN THERE, AND I’M GOING TO START BY CUTTING THE CABBAGE RIGHT ON TOP OF IT. AND THIS IS, OF COURSE, AS YOU CAN SEE, SAVOY TYPE CABBAGE, THE CURLY TYPE OF CABBAGE. AND IT’S PERFECTLY FINE. YOU CUT IT COARSELY. THIS IS THE SAME WAY THAT I WOULD DO, YOU KNOW, A COLESLAW. A BIT ON THE SIDE HERE, ‘CAUSE THAT’S PRETTY TOUGH. I’LL CUT THAT IN HALF, AND THAT’S ABOUT IT. THAT’S ABOUT 6 CUPS OF CABBAGE, YOU KNOW? SO WE WANT TO COOK THIS FOR A FEW MINUTES UNTIL IT GETS WILTED, YOU KNOW. AND BASICALLY, MOST OF THE JUICE, THAT IS–I HAVE A BIT OF CHICKEN STOCK. IF YOU DON’T WANT TO, YOU COULD ACTUALLY PUT WATER IN IT IF YOU WANT TO KEEP IT MORE VEGETARIAN. WE’LL PUT GARLIC ON TOP OF THIS. THIS IS A NIFTY GRATER, YOU KNOW, TO DO–THERE IS DIFFERENT TYPE OF THOSE GRATERS, AND YOU CAN PUT AND GET YOUR GARLIC RIGHT ON TOP OF IT HERE. WATCH FOR YOUR HAND AT THE END, BUT… YOU CAN KEEP THAT LITTLE PIECE. IT’S FINE IN THERE. AND SO A COUPLE OF CLOVES OF GARLIC HERE. YEAH, THIS IS NICE. MY WIFE LIKES THIS. I DON’T DIRTY THE TABLE. I DON’T DIRTY THE KNIFE, ANYTHING, SO… SHE LIKES IT, BUT YOU CAN SEE ALL OF THE GARLIC, YOU KNOW, BEING HERE, SO BANG IT A LITTLE BIT. THAT’S IT. BUT THIS… GETTING WILTED ALREADY. COOK IT FOR ABOUT 4, 5 MINUTES. WELL, LET’S CHECK THIS OUT. THIS IS FINE. YOU CAN SEE THAT BASICALLY ALL OF THE LIQUID IS GONE HERE. SO THIS IS VERY EASILY WHAT I WANT. PUT A BIT OF SALT IN THERE. AND YOU PUT SALT AND FRESHLY GROUND BLACK PEPPER. OKAY. SO THEN WE’RE GOING TO PUT SOME CREAM IN IT. I PUT ABOUT 3/4 CUP OF CREAM… AND A LITTLE BIT OF FRENCH MUSTARD HERE AS A THICKENING AGENT IN THERE, AND THEN WE CAN BOIL THAT, COOK THAT FOR A COUPLE OF MINUTES AND ADD THE SHRIMP. AND WE HAVE BEAUTIFUL SHRIMP HERE. YOU CAN SEE IF THEY COME WITH THE SHELL, THE WAY YOU WANT TO SHELL THEM IS BRING THIS AROUND AND AGAIN THIS, JUST TO KEEP THE TAIL. OKAY, I’M GOING TO ADD A DASH OF WINE IN THIS. ADD MY SHRIMP. AND THIS IS GOING TO COOK IN ONE MINUTE, YOU KNOW, TWO MINUTES–I MEAN, QUITE FAST. YOU DON’T WANT TO OVERCOOK YOUR SHRIMP. I MEAN, YOU WANT THEM TO BE COOKED. AND I’M GOING TO COVER THEM. AND WE’RE GOING TO SERVE THAT WITH CAVIAR. THIS IS AMERICAN CAVIAR. I HAVE A TROUT CAVIAR HERE, BUT YOU SEE THE GRAINS ARE MUCH SMALLER. AND THEN THE REGULAR SALMON CAVIAR. SO WE CAN SEE THAT THE GRAIN HERE OF THAT CAVIAR IS ACTUALLY MUCH LARGER THAN THIS ONE. THIS IS THE TROUT CAVIAR, WHICH IS VERY GOOD TOO. SO THIS ONE, IN THE CAVIAR–THE TROUT–IN THE SALMON CAVIAR, RATHER, IF YOU LOOK VERY CLOSELY, I DON’T KNOW IF–WHETHER YOU CAN SEE IT, BUT INSIDE THERE YOU’LL FIND, IF YOU SEE, A RED DOT IN IT–A DEEP RED DOT. IT INDICATES THAT THIS IS FROM THE CHUM–THE CHUM SALMON. IT’S A TYPE OF SALMON, THE CHUM ONE, AND IT’S CONSIDERED–IT’S CALLED THE NATURAL, AND IT’S CONSIDERED THE BEST OF THOSE CAVIAR THERE. SO THIS IS THE ONE THAT I LOOK FOR USUALLY, AND OFTEN WE HAVE THAT, OF COURSE, WITH TOAST AND WITH BUTTER AND SO FORTH. THIS IS GREAT. NOW, LET’S SEE WHAT THAT LOOK LIKE. AS YOU CAN SEE, MY SHRIMP ARE PRACTICALLY DONE. MAYBE ANOTHER MINUTE OR SO. ACTUALLY, I WOULD SAY TASTE IT. SO I’M TASTING IT. MMM, IT’S QUITE DELICIOUS. OKAY, AND YOU WANT TO SERVE THAT ON A WARM PLATE, OF COURSE. AND IT’S THE TYPE OF DISH THAT I WOULD TEND TO SERVE ON PLATE RATHER THAN ON A PLATTER, BECAUSE YOU ARRANGE IT THE WAY YOU WANT TO START WITH, AND OTHERWISE, SOME PEOPLE HAVE TWO SHRIMP, SOME HAVE FOUR–THEY START YELLING; THEY START FIGHTING IN THE DINING ROOM. SO IT’S BETTER TO DIVIDE YOUR SHRIMP RIGHT HERE. OKAY. AND IT’S ABOUT COOKED ENOUGH NOW. NOTICE THAT WHEN I TAKE A LID LIKE THAT, I ALWAYS PUT IT DOWN THIS WAY, NEVER THIS WAY, OTHERWISE THE STEAM GOES ON THE STOVE AND I GET YELLED AT. WELL, IN THAT CASE, I’LL PUT IT HERE. SO THIS IS COOKED ENOUGH. I’M GOING TO PUT IT RIGHT THERE. AND SERVE SOME OF THE CABBAGE HERE. BEAUTIFUL GREEN… SO IT’S A WAY, YOU KNOW, PEOPLE OFTEN DON’T THINK OF COOKING CABBAGE OR LETTUCE, FOR EXAMPLE: A SALAD, AND I LOVE TO COOK LETTUCE OR ROMAINE OR CABBAGE. AND THIS IS–IF WE HAVE FOUR PER PERSON THERE, THAT’S MORE THAN ENOUGH, YOU KNOW, AS A MAIN COURSE, YOU KNOW. I MEAN AS A FIRST COURSE. AS A MAIN COURSE, YOU CAN SERVE MAYBE ONE OR TWO MORE. OKAY, THIS AND OF COURSE OUR CAVIAR ON TOP HERE. THERE’S GOING TO BE BEAUTIFUL RED DOTS ALL OVER THE PLACE, AND THE SALTINESS OF THE CAVIAR, YES, IS GOING TO GO QUITE WELL WITH THE CABBAGE AND THE SHRIMP. OKAY, AND YOU CAN PUT A LITTLE PIECE OF DILL, IF YOU WANT, ON TOP. DECORATION WILL LOOK QUITE NICE HERE. AND THIS IS SUCH A BEAUTIFUL FIRST COURSE. VERY ELEGANT. THE SHRIMP WITH CAVIAR. OKAY, LET’S CHECK ON THE RATATOUILLE. IT’S BEEN GOING ON VERY STRONG HERE, BOILING. OOH, AND YOU CAN SEE THAT IT’S BASICALLY, WELL, NOT QUITE COOKED, BUT– YOU KNOW, WE USED ALSO TO SERVE THE VEGETABLE REALLY, REALLY IN PUREE. THAT SHOULD BE COOKED. IT’S NOT THE TYPE OF VEGETABLE YOU WANT CRUNCHY. BUT WE KEEP THEM NOW AT LEAST A BIT FIRMER THAN WE USED TO. ANOTHER 5, 10 MINUTES, YOU KNOW, IT’S GOING TO BE READY, SO I MIGHT AS WELL START MY PASTA. I HAVE PENNE RIGATE HERE. I HAVE 3/4 POUND THAT I’M GOING TO COOK, AND THIS IS AN ORGANIC PASTA, WHICH IS NICE TOO. SO I’LL PUT THAT TO COOK. I PUT SALT IN THE WATER BEFORE. STIR IT, AND DEPENDING–THERE IS DIFFERENT-SIZED PENNE. YOU KNOW, IT GOES FROM 12 TO 15 MINUTES TO COOK, AND THAT’S DEPENDING ON HOW YOU LIKE IT AS WELL. I MEAN, I LIKE IT A BIT AL DENTE, THAT IS, TO THE TEETH, BUT I DON’T LIKE THE PENNE WHEN IT’S STILL RAW DOUGH INSIDE. IT’S TIME FOR DESSERT, SO I’M GOING TO GET THE ICE CREAM. AND I’M GOING TO DO THE CLASSIC PEACH MELBA. THE PEACH MELBA WAS DEVELOPED BY ESCOFFIER, AGAIN FOR MELBA, WHICH WAS A SOPRANO FROM AUSTRALIA. HE DID… HE DID, ACTUALLY, A TOAST FOR HER–VERY, VERY THIN TOAST– AND HE ALSO DID THAT RECIPE WHICH IS DONE WITH A RASPBERRY SAUCE. SO WHAT I HAVE HERE IS SEEDLESS RASPBERRY JAM AND A LITTLE PACKAGE OF SO-CALLED I.Q.F. RASPBERRIES–THAT IS, INDIVIDUALLY QUICK FROZEN. NO SUGAR ADDED, NOTHING IN IT; AND THAT’S WHY WE’RE PUTTING SUGAR THERE. I LIKE IT TO PUT DIRECTLY THE JAM, YOU KNOW. THAT MAKES FOR A VERY CONCENTRATED THING. NOW, YOU CAN DO THAT AND SERVE IT AS SUCH, BUT THERE IS SEED IN IT. YOU MIGHT OBJECT TO THE SEEDS, SO WE PUT IT THROUGH THE STRAINER. WE CAN DO THAT, AND IF YOU DON’T OBJECT TO IT, IT’S FINE. YOU CAN ALSO ACTUALLY DO THAT IN A FOOD MILL, YOU KNOW? AND IT’S FINE TOO. NOW, IN YOUR STRAINER LIKE THAT, YOU JUST BANG YOUR STRAINER TO MAKE THIS GO THROUGH. THIS IS REALLY WHAT YOU SHOULD DO. AND THAT STRAINER IS A DOUBLE MESH STRAINER, AND ACTUALLY, I WOULD RATHER HAVE ONE WITH LARGER HOLES. IT DOESN’T NEED TO BE THAT FINE AND IT’S HARDER TO MAKE IT GO THROUGH. BUT YOU DO IT THIS WAY. THE POINT IS THAT IF YOU START WITH YOUR SPATULA BY PRESSING, THEN EACH OF THOSE TINY SEEDS GOES INTO ONE HOLE AND IT BLOCKS THE WHOLE THING, SO FIRST YOU MAKE IT JUMP LIKE THAT TO GET MOST OF IT OUT. AND ONLY AT THE END, YOU START PRESSING IT THIS WAY TO GET MORE OUT OF IT. OKAY. ANY CASE, GET WHAT YOU CAN FROM UNDERNEATH. AND TRY NOT TO MESS UP THE TABLE TOO MUCH. AND HAVE A BEAUTIFUL SAUCE HERE, VERY UNCTUOUS, SO THE CLASSIC PEACH MELBA… YOU START, OF COURSE, WITH THE ICE CREAM. AND HERE, I THINK WE DESERVE AT LEAST A COUPLE OF SCOOPS. THOSE ARE SMALL SCOOPS, YOU KNOW? ICE CREAM THIS WAY… YOU CAN PRESS IT. GET A NICE PEACH. YOU CAN HAVE ONE, EVEN TWO PEACHES IF YOU WANT, BUT ONE IS NICE. I THINK THOSE ARE CANNED PEACHES–MAKES IT EASIER. YOU CAN POACH YOUR OWN PEACH AS WELL. AND WE HAVE THE RASPBERRY SAUCE ON TOP. ROASTED SLICED ALMOND, YOU KNOW. THIS IS CLASSIC AS WELL. AND THIS IS THE WAY IT’S SERVED. IF YOU WANT TO MAKE SLIGHTLY FANCIER, THEN WE WOULD PUT A LITTLE PIECE OF MINT ON TOP TO MAKE IT MORE ELEGANT. AND THIS IS ESCOFFIER’S CLASSIC PEACH MELBA. SO NOW, LET’S SEE… MY RATATOUILLE IS READY. LET’S SEE HOW MUCH IT’S GOING TO TAKE FOR THE PENNE… STILL GOING TO TAKE A FEW MINUTES. BUT THE RATATOUILLE HAS COOKED ENOUGH. WHEN YOUR WATER REALLY BOIL FOR THE PASTA, YOU SHOULD LEAVE IT OPEN AT THAT POINT. YOU DON’T HAVE TO COVER IT, BUT MAKE SURE THAT IT CONTINUES BOILING. OKAY. THIS IS READY ALSO. NICE AND JUICY. SO THIS IS, AS I SAID, SERVED COLD. I SHOULDN’T EVEN SAY COLD. YOU KNOW, I LIKE IT KIND OF ROOM TEMPERATURE. SO JUST IMAGINE THAT I HAVE TIME TO LET IT COLD, TO LET IT COOL. AND THIS IS THE WAY WE SERVE IT CONVENTIONALLY. HERE IT GOES, SO THIS IS AN HORS D’OEUVRE, YEAH. SERVE YOUR RATATOUILLE. THIS IS SUMMER FOR ME. AND I LIKE TO PUT STUD OLIVES IN THERE, YOU KNOW? THOSE ARE KALAMATA. AND I ALSO HAVE THE BLACK SO-CALLED OIL-CURED OLIVES. YOU CAN SEE THAT THE SKIN IS SHRIVELED ON THE OUTSIDE AND IT’S MORE GUMMY AND ALL THAT. THIS IS VERY CONCENTRATED IN TASTE IN IT: THE OIL-CURED OLIVE. THIS IS THE KALAMATA. I LOVE ANY OF THOSE. SO YOU STUD THE WHOLE THING WITH OLIVES, ONE OR THE OTHER. AND NOW YOU WANT THE BEST POSSIBLE OLIVE OIL THAT YOU GET. THIS IS AN ORGANIC OLIVE OIL AS WELL. EXTRA VIRGIN. AND NOW YOU POUR THAT ON TOP. OH, MAYBE A LITTLE BIT OF PARSLEY, FRESH PARSLEY ON TOP. A COUPLE OF SPRIGS LIKE THIS TO REALLY YOU GET MORE OF THE SUMMER OR THE SPRING. YOU KNOW, WHEN I HAVE ALL OF THIS IN MY GARDEN, I PUT HERBS IN EVERYTHING, YOU KNOW? SO HERE IT IS. THIS IS YOUR CLASSIC RATATOUILLE, AS I WAS DOING RATATOUILLE, I LOVE PASTA WITH VEGETABLES, AND I DECIDED TO DO, YOU KNOW, THE PASTA WITH THE RATATOUILLE AS A SAUCE, AS A VEGETABLE SAUCE, IF YOU WANT. AND SO JUST IMAGINE AGAIN IF THAT’S COLD, YOU KNOW, THAT’S COLD, YOU NEED–WE HAVE 12 OUNCES OF PENNE IN THERE AND– 12 OUNCES OF PENNE, SO YOU WOULD ADD LIKE 4 CUPS, A GOOD 4 CUPS OF RATATOUILLE. I PUT EXTRA SALT, REMEMBER, IN THERE, BECAUSE WE’RE GOING TO PUT THE PASTA. I PUT A GREAT DEAL OF PEPPER IN THERE. AND WHAT I WOULD DO, AT THAT POINT, WHEN I’M READY TO SERVE, I COOKED MY PASTA. I JUST HAVE TO TOSS IT, PUT CHEESE IN IT. I WOULD PUT THAT IN THE MICROWAVE OVEN. IF YOU IMAGINE–THIS IS HOT, OF COURSE, BUT IF IT’S COLD, THEN YOU PUT IT IN THE MICROWAVE OVEN 2, 3 MINUTES, JUST TO GET IT A LITTLE WARM SO THAT IT DOESN’T SHOCK THE PASTA BEING TOO COLD. TOSS YOUR PASTA IN IT; YOU CAN SERVE IT. YOU KNOW, WITH THAT TYPE OF DISH, PERSONALLY, I LOVE–WITH PASTA, I ALWAYS LOVE TO HAVE A GOOD RED WINE. AND THIS IS WHAT I HAVE HERE. I HAVE A GREAT… I HAVE A GREAT– THIS IS A SYRAH, YOU KNOW? A SYRAH FROM THE UNITED STATES, AND TO–I LIKE THOSE TYPES OF WINE, RHONE VALLEY TYPE OF WINE. THOSE ARE GREAT. THIS IS GOING TO GO GOOD WITH MY–BECAUSE THAT SMELLS WONDERFUL. PRIOR TO THAT, AS I’M COOKING, I PROBABLY WOULD HAVE HAD A GLASS OF WHITE WINE AS WELL. WELL, THE PASTA’S PRACTICALLY READY, SO I’M GOING TO GRATE SOME CHEESE ON TOP OF THIS HERE. A BEAUTIFUL PARMIGIANO-REGGIANO. YOU KNOW, IN FRANCE WHEN I WAS A KID, IN THE PASTA, WE SERVED–WE ALWAYS USED SWISS CHEESE, YOU KNOW? BUT NOW I’M USED TO PARMIGIANO, SO… WE CAN EVEN PUT MORE AFTER. I’M GONNA PUT OLIVES IN THERE, AND THOSE ARE THE OIL-CURED OLIVES, YOU KNOW. MORE OLIVE OIL, AND I’LL ADD THE OLIVE OIL FOR THE PASTA. EVEN THOUGH I CAN’T TASTE THIS, BUT IT SHOULD BE REALLY OVER-SEASONED AT THAT POINT BECAUSE THE PASTA HAS TO GO IN THERE, YOU KNOW? OH, THAT IS GOOD. OKAY. YOU KNOW, EACH TIME THAT I DO ANY TYPE OF PASTA SAUCE, I USE ONE LADLE OF THE PASTA LIQUID TO PUT IN THE SAUCE SO IT MAKES THAT WET. NOTE IN THAT CASE, I HAVE A LOT OF LIQUID HERE, SO I DRAIN IT COMPLETELY AND ADD MY PASTA. I CAN TOSS IT AROUND, YOU KNOW? BRING ALL THAT TO THE TABLE. GOOD. WE CAN ADD, OF COURSE, SOME BASIL ON TOP OR PARSLEY. PROBABLY I WOULD PUT BASIL. SEE, IT’S NICE AND MOIST WITH ALL THE VEGETABLES ON TOP HERE. MAYBE A LITTLE MORE OF THIS. I PUT BASIL VERY OFTEN–FROM THE GARDEN–YOU KNOW, I JUST BREAK IT LIKE THIS AND PUT IT ON TOP. ROUGH LIKE THIS. IT’S NICE AND SIMPLE. AND THAT’S IT. THE PENNE IN RATATOUILLE. PERFECT WITH THAT WINE. I HOPE YOU’RE GOING TO DO THAT SUMMER MEAL FOR YOUR FRIENDS. YOU’RE GOING TO DO THE RATATOUILLE AND USE IT ONE WAY OR USE IT THE OTHER WAY. AND REMEMBER, THIS IS THE INDICATION OF SUMMER; YOU WOULD LOVE TO DO IT. I LOVE TO MAKE IT FOR YOU. A GREAT MAKE-AHEAD DINNER FOR FRIENDS. 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. 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.

72 Replies to “Vegetable Fête: Jacques Pépin: More Fast Food My Way | KQED

  1. Monsieur Pepin has such a humble way of cooking ! Yet, he knows his value . It is wonderful the way he mentions his wife, and when he said he has to be careful not to put the cover/lid face down because " I get yelled at ! " he is absolutely charming. Can you imagine? Jacques Pepin getting yelled at !

  2. One correction: a croque-madame usually refers not to a chicken sandwich but to a croque-monsieur with an egg on top.

  3. I concur with you guys, he's been soothing and teaching me since I was young-watching he and Julia. One thing I notice though is that he's always talking about his wife complaining at him for making a mess. If someone cooked like this for me cleaning up is the least I could to! =oP

  4. The lesson I always learn watching Jaques Pepin is do what you were born to do. Therefore, you will be good at your job and happy in life.

  5. @Leziii if you find that ratatouille in on your plate, they usually call the health department and things get messy.

  6. It all looks so delicious but I am definitely going to try the cabbage and prawns with caviar for my next dinner party. It will no doubt impress 😛

  7. I just made that shrimp dish and it is absolutely phenomenal. With mashed potatoes from scratch about 20 minutes, all prep work included.

  8. I've seen lot of his videos and he often used the word conventionally . I know what he is trying to say but it really is not the most appropriate word to use its incorrect

  9. Got reference to this phenomenal chef from other website. I am a decent cook but of course no true artist like him. Immediately after watching videos scrolled down to comments section to learn more and share in beautiful artistry appreciation.

    What I noticed, and quickly, was same usual trolls with nothing to offer except negativity and nothing of value to throw in the mix.

    It's easy to be gulping slurping and swallowing Swansons or Chef Boyardee on TV tray alone in the dark. No Offense to them by the way. Are idiots and racists now even addressing cooking shows? WTF?

    This guy is fantastic. Real time preparation and cooking. Slow and savory. Not production savvy graphics and editing.

    Mike

  10. When Jacques says "You know"… you can bet your best saucepan,
    that by the time he is through teaching, you actually do! 72217

  11. Been watching Jacques cooking for 30 years. He moves me with his down to earth ways. I love the way he transmits his knowledge of both recipes and cooking techniques. With him you the feeling he is doing this for you. Simply the best.

  12. I have an old aunt who cooked all her vegetables separately whether is was soup or other combinations. It made for some very delicious dishes. Thanks Jacque!!

  13. i love how he is this world famous super chef and his wife still yells at him for making mess in the kitchen

  14. A Frenchman calling an Aubergine and a Courgette ..EGGPLANT and ZUCHINNI!!!!..pffft!!..unbelievable!

  15. I apologize if this has been asked and answered previously but…. I've always been taught to not put anything on the plate that is inedible. Is the tail left on the shrimp for presentation??

  16. I am sorry, I know chef Pepin is a legend and from France, but Croque Madame is not made with chicken. Like the "Monsieur" version, Croque Madame is also made with ham. What makes it "Madame" is the sunny side up egg on top. The egg topping resembles a lady's hat circa the 1910s when this sandwich started appearing in cafes and bars around Paris.

  17. "Maybe it's better if I put the heat on." …. Haha. I love Chef Jacques. He is so approachable and earnest. One of the greatest ever.

  18. I absolutely love Jacques Pepin. I remember watching him and Julia Child when I was growing up in the 90's. Jacques makes cooking look so much fun and effortless

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