Earth to Table: Jacques Pépin: More Fast Food My Way | KQED
>> Pépin: EVERYONE KNOWS MELBA
TOAST, BUT THE REAL MELBA
TOAST WAS DEVELOPED BY THE
CHEF ESCOFFIER FOR THE SOPRANO
SINGER, WHOSE NAME WAS MELBA,
WHO WANTED HER TOAST EXTREMELY,
EXTREMELY THIN, BUT IF YOU CUT
THE TOAST TOO THIN, IT BURNS.
SO WHAT HE DID WAS TO TOAST
A PIECE OF BREAD THIS WAY.
THEN YOU TRIM IT ON THE FOUR
SIDES--YOU CAN ALWAYS USE THE
TRIMMINGS--AND YOU SLIDE YOUR
KNIFE, NOW, IN BETWEEN, AND YOU
WILL HAVE TWO EXTREMELY THIN
TOASTS WHICH ARE PERFECT AND
ARE REALLY WHAT WE CALL THE
MELBA TOAST.
AND ON ONE SIDE, IT'S A LITTLE
BIT GOOEY, JUST RIGHT
TO PUT YOUR JAM.
PERFECT.
I'M JACQUES PEPIN.
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: YOU KNOW, WHEN THE DAY
GETS SHORTER, I THINK OF SOUP,
BREAD, AND YOU KNOW, IF YOU DO
SOUP, WHAT I'M GOING TO DO WITH
CANNED BEANS, YOU CAN HAVE IT
READY IN MINUTES.
MAKE SURE THAT YOU WASH YOUR
LEEK THOROUGHLY UNDER THE
WATER HERE, AND WE'RE READY TO
START THE SOUP.
THERE IS NOTHING LIKE A COUNTRY,
YOU KNOW, EARTHY TYPE
OF VEGETABLE SOUP.
I DO SOME OTHER SOUP
AT THE HOUSE.
WE DO A FAVORITE SOUP THAT MY
WIFE CALLS "FRIDGE SOUP,"
AND WE USE EVERYTHING LEFT OVER
IN THE FRIDGE.
BUT IN THAT MENU, I'M GOING TO
DO AN EARTHY KIND OF VEGETABLE
SOUP WITH BEANS AND CHICKEN
SUPREME; THAT IS THE BREAST OF
CHICKEN WITH A TAPENADE SAUCE--
THE TAPENADE IS WITH OLIVE AND
ANCHOVY IN IT--
AND THEN VEGETABLE COUSCOUS,
AND FINALLY, WE'RE GOING TO DO
A LITTLE DESSERT: A PEAR COMPOTE
WITH A CRUMBLED ALMOND COOKIE.
SO A NICE KIND OF WINTRY MENU.
AND WE START WITH LEEK.
AS YOU SEE, THAT LEEK IS FAIRLY
LARGE.
I HAVE AT LEAST 2 1/2, 3 CUPS
OF LEEK THERE, A COUPLE OF
TABLESPOON OF OLIVE OIL.
THEN WE CAN START SWEATING THE
VEGETABLES OF COURSE, YOU KNOW?
HERE WE ARE.
SO LEEK, I HAVE CARROT.
NOW, WHEN YOU PEEL A CARROT, YOU
SHOULD CUT THAT END AND THAT
END FIRST, AND THEN WITH A
VEGETABLE PEELER, YOU HAVE TO DO
ONE STRAIGHT HERE, YOU SEE?
YOU HAVE A CUT PLATFORM SO YOU
CAN GRAB IT.
NOW, OF COURSE, YOU HAVE TO BE
CAREFUL SO THAT YOUR FINGER
NEVER GETS HIGHER THAN THE
CARROT WITH THE VEGETABLE
PEELER.
THIS IS THE PROPER TECHNIQUE.
SO THIS IS A LITTLE
DICED AS WELL.
AND IT'S REALLY TRUE, YOU KNOW?
WHEN I OPEN MY REFRIGERATOR, IF
I HAVE A ZUCCHINI LEFT, YOU
KNOW, I HAVE OFTEN AN ONION,
I HAVE--YOU NAME IT, SOME
MUSHROOM AND ALL THAT, SOME
SALAD OFTEN, SALAD LEFT OVER
GETTING A BIT WILTED,
THAT GOES INTO THE SOUP.
AND THE LONGEST TO COOK,
VERY OFTEN, IF YOU PUT POTATO
AND THINGS LIKE THAT, BUT IN
THAT CASE WE ARE NOT GOING TO
PUT POTATO--THAT THE WHOLE IDEA
OF PUTTING YOUR STARCH AT THE
END, YOU KNOW.
I MEAN, THE CAN.
HERE IT IS GOING WELL.
CELERY: CELERY'S PRETTY
ASSERTIVE IN TASTE, AND YOU MAY
DECIDE TO PUT LESS OR NOT TO
PUT ANY.
IN ANY CASE, YOU CAN ALSO PUT,
AS I DO HERE, THE LEAF OF THE
CELERY, YOU KNOW?
ABOUT A CUP OF CELERY, ABOUT
A CUP OF CARROT, ABOUT TWO CUPS
OF LEEK, THEN YOU CAN GO ON.
I HAVE A BEAUTIFUL TURNIP HERE.
SALT--A GOOD DASH OF SALT,
PEPPER, AND WATER.
PUT IN LIKE FOUR, A GOOD FOUR
CUP OF WATER IN THERE.
THIS SHOULD COME TO A BOIL,
AND, YOU KNOW, THE VEGETABLES--
ESPECIALLY BECAUSE I SWEAT THEM
A LITTLE BIT--WILL BE COOKED
IN ABOUT TEN MINUTES
OF BOILING, PRETTY FAST.
SO NOW WE ARE GOING TO DO,
AFTER THE SOUP, A COUSCOUS.
AND I'M GOING TO DO A VEGETABLE
COUSCOUS WITH ALL KIND OF
DIFFERENT VEGETABLES, SO I HAVE
SOME BROCCOLI HERE.
I NEED ABOUT A CUP OF BROCCOLI.
AND VERY OFTEN, YOU SEE, I KEEP
THE FLOWER OF THE BROCCOLI
OR THE FLOWERETS, SO CALLED,
TO DO ONE THING, BUT I ALWAYS
USE THAT PART OF THE BROCCOLI
AS WELL.
THAT PART OF THE BROCCOLI, FOR
ME, MAY BE THE BEST PART OF THE
BROCCOLI, PROVIDING YOU REMOVE
THAT VERY THICK FIBROUS SKIN,
YOU KNOW, ON THE OUTSI.
BUT IF YOU DO THIS, THEN THIS IS
QUITE TENDER, ACTUALLY A LITTLE
BIT LIKE THE ARTICHOKE BOTTOM,
YOU KNOW?
VERY OFTEN I TAKE THAT, AND I DO
IT CHINESE STYLE.
I JUST CUT THOSE, AND I CURE
THEM WITH A LITTLE BIT OF SALT
AND USE THEM--
USE THEM LIKE THIS.
BUT YOU SEE THIS IS NOW IS VERY
NICE AND TENDER WHEN YOU
FINISH, YOU KNOW, PEELING IT.
SO OKAY, I NEED A GOOD CUP
OF THIS.
THAT'S ABOUT IT FOR THIS.
AND I NEED MAYBE A CUP OF
CHICKEN STOCK.
IF YOU WANT TO HAVE IT TOTALLY
VEGETARIAN, THEN YOU CAN DO IT
WITH WATER; IT'S FINE.
I PUT A CUP OF CHICK PEAS
IN THERE.
THOSE CHICK PEAS ARE COOKED,
YOU KNOW, CHICK PEAS.
I'M GOING TO PUT A LITTLE
BIT OF LIKE A CUP OF MUSHROOM
HERE, AGAIN, YOU KNOW, COARSELY
CHOPPED.
DON'T HAVE TO WORRY TOO MUCH.
YOU KNOW, YOU COULD HAVE--
YOU COULD HAVE OTHER TYPE OF
A VEGETABLE THAT YOU HAVE
IN YOUR--
YOU KNOW, IN YOUR REFRIGERATOR.
AND I HAVE SOME SPINACH HERE.
FOR THIS, ALL OF THAT IS GOING
TO COOK BEFORE WE ADD OUR
COUSCOUS TO IT, AND THIS--
I THINK I PUT A GOOD DASH OF
SALT ON TOP OF THIS--
AND WE CAN COOK THAT FOR ABOUT,
HMM, JUST TO COME TO A BOIL AND
COOK LIKE THREE--THREE, FOUR,
FIVE MINUTES.
NEXT, WE'RE GOING TO DO
A CHICKEN TAPENADE AND WHAT WE
CALL THE CHICKEN SUPREME,
AND THE CHICKEN SUPREME ARE
BASICALLY THE BREAST OF CHICKEN
LIKE THIS THAT YOU BUY ALL
SKINLESS, BONELESS FROM THE
SUPERMARKET, YOU KNOW?
SO I HAVE THOSE THAT YOU WANT
TO OPEN IN HALF.
SO YOU CAN SEE THAT YOU HAVE
THE FILLET HERE, BUT IF YOU GO
AT THAT END AND START GOING
INTO YOUR CHICKEN--YOU DON'T
WANT TO GO TOO DEEP--BUT TO
FORM A NICE POCKET LIKE THIS
THAT YOU CAN PUT YOUR GARNISH
IN IT, AND WE BRING THAT BACK
ON TOP.
SO THIS ONE IS DONE.
THIS ONE...
IS FINE TOO.
I STUFF CHICKEN WITH WILD
MUSHROOM A LOT, BECAUSE I PICK
UP WILD MUSHROOM WHERE I AM IN
THE COUNTRY, AND IT'S ONE OF MY
FAVORITE THINGS TO DO.
AND THE STUFFING THAT I HAVE IS
A SO-CALLED TAPENADE, AND THE
TAPENADE IS DONE WITH OLIVES.
I HAVE DIFFERENT TYPE OF OLIVES
HERE, AND A BIT DIFFERENTLY,
WHAT I DO, I ADD ABOUT 3/4 OF
A CUP OF OLIVES.
I ADD A COUPLE OF PIECES OF
DRIED APRICOT.
SOMETIMES I PUT FIG, SOMETIMES
APRICOT.
IT GIVES ME A BIT OF SOUR TASTE
IN IT.
A LITTLE BIT OF GARLIC IN THERE.
THIS IS THE TYPE OF--THE TYPE OF
DISH YOU DO IN THE SOUTH OF
FRANCE THAT WE CALL TAPENADE,
AND IT'S DONE WITH DIFFERENT
VARIATION AND, OF COURSE,
CAPERS.
CAPERS SOMETIMES ARE NOT IN
TAPENADE.
IT SHOULD ALWAYS BE IN TAPENADE,
BECAUSE ACTUALLY THE WORD
"TAPENADE" COMES FROM THE WORD
"TAPENO," WHICH MEANS CAPERS IN
THE PROVENCAL LANGUAGE.
ADD ABOUT SIX TO EIGHT--HMM,
PUT THE WHOLE CAN HERE.
THAT'S ABOUT EIGHT
ANCHOVY FILLET.
SO THAT'S MY TAPENADE.
THAT YOU CAN USE AS
AN HORS D'OEUVRE TYPE OF THING,
YOU KNOW?
SO YOU WOULD WANT TO PROCESS
THIS A LITTLE BIT.
[blender whirring]
OKAY, INTO A NICE PUREE, AND
IT'S NOT TOO FINE, YOU KNOW.
YOU CAN DO IT FINE OR NOT, BUT I
KIND OF LIKE IT WHEN IT'S A
LITTLE COARSE LIKE THIS ONE IS.
NOW WE STUFF THE CHICKEN.
THIS IS A PRETTY ASSERTIVE
TASTE, YOU KNOW, THE TENADE.
I BRING THAT ON TOP, THE FILLET
ON TOP.
NEXT ONE--YOU COULD ACTUALLY
FLATTEN YOUR CHICKEN BREAST,
YOU KNOW, AND ROLL IT.
IT WOULD BE FINE AS WELL.
I'M GOING TO PUT A BIT OF OLIVE
OIL AND START THIS.
HERE WE ARE.
THOSE CHICKEN HAVE TO COOK
A LITTLE BIT.
I'D SAY THREE MINUTE
ON EACH SIDE.
REMEMBER THAT THE STUFFING
THERE IS NOT A STUFFING WHICH
HAS TO COOK.
SOMETIME, YOU KNOW, YOU PUT RAW
MEAT OR YOU PUT CERTAIN THING
IN A STUFFING SO YOU HAVE TO BE
SURE THAT THE TEMPERATURE GET
THE RIGHT WAY IN THE CENTER
OF IT.
IN A CASE LIKE THIS, THIS IS
A PRECOOK TYPE OF STUFFING,
YOU KNOW?
GOOD; THAT'S PLENTY.
AND NOW WE ARE READY.
I'M GOING TO SAUTE THIS.
AND I SAY ABOUT THREE--TWO,
THREE MINUTES ON EACH SIDE.
WHAT I WOULD WANT TO DO,
ACTUALLY, IS TO PUT A BIT OF
SALT AND PEPPER ON TOP,
FRESHLY GROUND PEPPER.
AND I PROBABLY WILL COVER IT SO
IT COOK THE RIGHT WAY AND MAKE
SURE THAT IT'S NOT--
NOT STICKING.
THERE IT IS.
GOOD.
SO NOW I CAN COVER IT AND LOOK
AT MY COUSCOUS.
NOW, THOSE VEGETABLES ARE
BASICALLY COOKED ENOUGH HERE,
A NICE COLOR.
I ACTUALLY--IT'S GOOD.
SO I CAN PUT MY COUSCOUS--
AND THIS IS, YOU KNOW,
THE INSTANT COUSCOUS.
THIS IS A TEN-OUNCE PACKAGE,
WHICH IS ABOUT 1 1/2--
1 1/2 CUP.
SO I MIX THIS IN THERE, MAKE
SURE THAT EVERYTHING IS WET.
I THINK THAT I SHOULD HAVE A
LITTLE MORE WATER HERE, AND THE
REASON IS THAT I THINK I HAVE
MAYBE TOO MUCH EVAPORATION.
DURING THE COOKING TIME, YOU
SHOULD HAVE ABOUT THE SAME
AMOUNT OF WATER THAN COUSCOUS.
SO LET IT COOK--LET IT--COVER
IT LIKE THAT AND LET IT STEEP
LIKE THAT.
I'M GOING TO SHUT OFF THE HEAT,
EVEN, AND LET IT STEEP IN ITS
OWN STEAM, YOU KNOW, AND IT
WILL COOK THIS WAY.
LET ME CHECK ON THE CHICKEN.
I COULD PROBABLY TURN THIS.
THIS IS BAD COOKING, WHAT I'M
DOING, BECAUSE I KILL A HAND
BY HOLDING THE THING.
PUT IT SOMEWHERE WHERE SO YOU
CAN USE BOTH HANDS.
THAT'S IT.
NOW I'M GOING TO REDUCE
THE HEAT.
IT'S GOING A BIT FAST HERE.
I'M GOING TO REDUCE THE HEAT
AND LET IT COOK ANOTHER FOUR,
FIVE MINUTES.
DURING THAT TIME, MAYBE I'LL
FINISH THE SOUP.
I HAVE TO WASH MY HANDS AFTER
HANDLING THE CHICKEN.
OKAY.
AND LET'S SEE WHERE WE AREITH
THE SOUP; SMELLS GOOD.
I CAN SMELL THE VEGETABLE.
HERE WE ARE.
SO MY SOUP COOKS FOUR, FIVE
MINUTES, AND IT'S PRACTICALLY
COOKED ENOUGH.
SO THE BEANS WILL GO IN IT WITH
EVERYTHING IN IT, THE JUICE AND
SO FORTH.
THOSE ARE SO-CALLED
CANNELLINI BEANS.
YOU COULD HAVE WHITE BEANS; YOU
COULD HAVE ANY TYPE OF BEANS,
BUT IT GIVE YOU SOME UNCTUOSITY,
SOME CREAMINESS,
YOU KNOW, TO THE SOUP.
SO THIS COMES BACK TO A BOIL,
AND THIS, OF COURSE, I WANT TO
SERVE WITH GOOD BREAD,
COUNTRY BREAD HERE.
THERE IS NOTHING LIKE BREAD,
YOU KNOW, TO SERVE WITH SOUP,
A NICE PIECE OF BREAD.
PEOPLE ASK ME VERY OFTEN,
"WHAT IS THE GREATEST DISH YOU
CAN THINK OF?"
I SAY IF YOU HAVE THE GREATEST
BREAD AND THE GREATEST BUTTER,
BREAD AND BUTTER IS VERY HARD
TO BEAT, YOU KNOW,
AND IT'S TRUE.
AND OF COURSE, WHEN I'M COOKING,
I ALWAYS LIKE TO ENJOY A GLASS
OF WINE, AND I HAVE
A MULLER-THURGAU HERE.
A MULLER-THURGAU IS A TYPE OF
GRAPE, YOU KNOW, WHICH GROWS IN
THE NORTH PART OF ITALY AS WELL
AS IN AUSTRIA.
AND THAT'S VERY GOOD, A BIT
ACIDIC WINE, VERY WELL-BALANCED,
FRUITY WITH STRONG AROMA
OF FRUIT.
AND THIS IS REALLY GOOD.
OKAY, MY SOUP, I THINK,
IS BOILING NOW, SO I CAN--WE CAN
SEE THE BUBBLE AROUND,
AND A STRONG BOIL IS GOING
TO BE ENOUGH.
GOOD.
WE CAN FINISH THAT ACTUALLY
WITH A LITTLE BIT OF BUTTER IF
YOU WANT TO BE.
IF YOU DON'T WANT IT RICH,
YOU COULD HAVE A LITTLE BIT OF
OLIVE OIL THAT I CAN PUT ON TOP
AS WELL, YOU KNOW, LIKE THIS.
THAT'D BE GOOD.
BREAD AND THE BUTTER AND...
A NICE BOWL OF SOUP LIKE THIS,
BREAD, A PIECE OF CHEESE.
THIS IS IT, YOU KNOW?
RIGHT.
A LITTLE MORE OLIVE OIL ON TOP.
MAYBE A BIT OF CHIVE FOR COLOR.
IT'S ALWAYS NICE TO ADD SOME
HERB AT THE END, YOU KNOW,
IN THE SOUP.
AND A LITTLE PIECE OF GRATED
SWISS CHEESE, YOU KNOW,
ON TOP OF IT.
A GOOD GRUYERE OR, YOU KNOW,
EMMENTALER ON TOP, AND THIS IS
AN EARTHY VEGETABLE SOUP
WITH BREAD AND CHEESE.
SO...
IF THE CHICKEN BREASTS ARE
ABOUT AS THICK AS THAT, THEN BY
THE TIME I OPEN THEM, THEN
THEY'RE ONLY THAT THICK ON EACH
SIDE, AND THEY DO COOK
RELATIVELY FAST, AND YOU REALLY
DON'T WANT TO OVERCOOK THEM TOO
MUCH, OTHERWISE THEY GET DRY.
SO LET'S SEE IF THE CHICKEN
IS COOKED.
I CAN PLACE IT RIGHT ON THE
TABLE HERE OR RIGHT ON THAT
SERVING THING.
THIS WAS A LARGE BREAST OF
CHICKEN.
HERE WE ARE.
GOOD.
ONION--I HAVE BEAUTIFUL
CRYSTALLIZATION, YOU SEE.
IN THE BOTTOM OF THIS, YOU CAN
SEE THAT, AND THIS IS WHAT
I WANT, REALLY.
BETTER PUT SOME ONION IN THERE,
SAUTE IN THERE AND MUSHROOM.
ALL FOUR HERE.
I THINK--DO I HAVE ENOUGH?
WELL, I HAVE ONE LEFT;
I MIGHT AS WELL USE IT.
OKAY.
I CAN EVEN DEGLAZE THAT IF I
WANT WITH A LITTLE BIT OF WATER
IF I WANT TO SOFTEN MY MUSHROOM.
I'LL PUT THE LID BACK A SECOND
ON IT, AND THEN AFTER, I'LL
DEGLAZE IT WITH A BIT OF WHITE
WINE AND FINISH IT WITH
A TABLESPOON OF BUTTER TO FINISH
THE SAUCE.
THIS SHOULD BE READY.
LET'S SEE NOW.
THE COUSCOUS SHOULD BE
REALLY SOFT, AS IT IS.
THERE I HAVE QUITE A LOT OF
COUSCOUS HERE, AS I SAY, ABOUT
A CUP AND A HALF, BUT BY THAT
TIME, YOU DOUBLE IT WITH THE
SAME AMOUNT OF LIQUID.
IF ANYTHING, ACTUALLY, THE
COUSCOUS SHOULD BE LESS,
BECAUSE VERY OFTEN ONE CUP,
YOUR COUSCOUS TEND TO BE
A BIT GOOEY.
SO I WOULD SAY LIKE 3/4 OF A
CUP OF LIQUID FOR A CUP
OF COUSCOUS IS KIND OF MORE
THAN ENOUGH.
AND THERE I'VE BEEN VERY
GENEROUS FOR FOUR PEOPLE.
I HAVE ENOUGH FOR PROBABLY
EIGHT HERE.
OKAY, THE BROCCOLI COOKED.
HERE WE ARE.
ALWAYS--MAYBE YOU PUT A LITTLE
BIT OF OLIVE OIL ON TOP TOO.
ALWAYS LIKE TO FINISH WITH A BIT
OF OLIVE OIL.
OKAY.
YOU WANT SOME PARSLEY,
MAYBE A COUPLE OF PIECES
OF PARSLEY THAT I HAVE HERE,
AND THEN LET'S SEE MY CHICKEN.
YOU CAN SEE NOW THAT IT'S
SOFTENED.
I DEGLAZE WITH A LITTLE BIT OF
WINE, YOU KNOW, A 1/4 OF A CUP
MAYBE AT THE MOST.
AND YOU CAN SEE HERE THAT THE
JUICE OR THE CRYSTALLIZATION
THAT I HAD IN THE BOTTOM HERE,
THE SOLIDIFIED JUICE,
WHAT WE CALL GLAZE.
AND THE PROCESS OF DEGLAZING
IS TO MELT THOSE GLAZE.
SO THE SOLIDIFIED JUICE IS OUR
GLAZE, AND AS YOU CAN SEE HERE,
IT WOULD BE TOTALLY MELTED.
THAT'S HOW YOU CREATE THE SAUCE.
AND THE REASON WHY YOU WANT
A VERY GOOD PIECE OF EQUIPMENT:
THICK, HEAVY,
BECAUSE IF IT'S A VERY THIN
PIECE OF EQUIPMENT, INSTEAD OF
HAVING CRYSTALLIZED JUICE, IT
BURNS, AND YOU HAVE BLACK SPOTS.
AND OF COURSE, THOSE BURNED
GLAZE WHEN YOU DEGLAZE OR YOU
PUT LIQUID TO RELEASE IT,
THEN IT TASTES BITTER.
SO THAT WHY THE EQUIPMENT IS
IMPORTANT.
WE FINISH THAT UP WITH A GOOD
TABLESPOON OF BUTTER, YOU KNOW,
TO THICKEN THE SAUCE
A LITTLE BIT.
BRING IT TO A BOIL
TO EMULSIFY IT.
TASTE IT--ALWAYS TASTE.
A LITTLE DASH OF SALT.
MAYBE WE FINISH WITH A BIT OF--
I HAVE NICE FLAT PARSLEY HERE.
AND LET'S SEE WHAT THE CHICKEN
IS LIKE.
THERE IS ALWAYS JUICE WHIC
WILL COME OUT OF YOUR CHICKEN,
SO BE SURE TO ADD THAT
TO THE SAUCE.
YOU SEE, THE JUICE IS NICE AND
DARK, MEANING THAT THE CHICKEN
IS COOKED.
I HAVE MY PLATE HERE.
I CAN PUT ONE BREAST OF CHICKEN
LIKE THIS.
I CAN EVEN OPEN ONE TO SHOW YOU
THIS IS REALLY LARGE BREAST OF
CHICKEN, YOU KNOW.
HERE.
THIS ONE--
THIS ONE, OKAY.
SAUCE IS READY ON TOP.
OKAY.
PARSLEY JUST ROUGH LIKE THAT.
IT'S FINE; IT'S BEAUTIFUL--
BEAUTIFUL AND FRESH, THE LEAVES.
AND HERE WE ARE: THE CHICKEN
SUPREME WITH TAPENADE AND
MUSHROOM SAUCE.
PEAR COMPOTE AND ALMOND CRUMBLE
COOKIE, THAT GOES VERY WELL
TOGETHER.
YOU KNOW, WHEN YOU COOK FRUIT,
THE AMOUNT OF TIME THAT YOU
COOK IT DEPENDS ENTIRELY ON THE
RIPENESS OF THE FRUIT.
YOU KNOW, A RECIPE WILL TELL
YOU, "COOK THE PEAR
FOR 20 MINUTES."
WHY DOES THE RECIPE TELL
YOU THAT?
BECAUSE THE DAY WHOEVER WROTE
THE RECIPE MADE IT,
IT TOOK 20 MINUTES.
THAT'S WHAT HAPPENED TO ME.
SOME OTHER TIME, IF YOU HAVE
A BARTLETT PEAR, FOR EXAMPLE,
VERY RIPE, YOU BRING IT TO A
NEXT TIME, YOU HAVE, LIKE, BOSC
LIKE THIS, IT SOMETIME GOES IN
FOR 30 MINUTE, 40 MINUTE,
AND THEY'RE STILL HARD.
SO IN ANY CASE, HERE YOU BRING
THAT TO A BOIL.
I HAVE APPLE---SWEET APPLE
JUICE IN IT AND MAPLE SYRUP.
BRING THEM TO A BOIL
AND COOK THEM.
WE HAVE TO PUT A BIT OF THE
RIND OF A LIME HERE, OR YOU CAN
USE LEMON, OF COURSE.
IN FACT, YOU COULD USE TANGERINE
OR SOMETHING ELSE, SO PUT THE
RIND LIKE THIS IN WHAT WE CALL
A JULIENNE.
YOU KNOW, WE CUT INTO A LITTLE
STRIP LIKE THIS.
HERE WE ARE.
THEN WE PUT THAT IN THERE,
EVEN A LITTLE BIT OF THE JUICE
THAT YOU CAN PUT HERE.
AND THEN YOU WILL BRING THAT TO
A BOIL AND COVER THEM SO THAT
WHEN YOU COVER THEM, THE STEAM
GOES IN, AND YOU BOIL THEM
GENTLY, BASICALLY UNTIL
THEY ARE TENDER.
YOU CAN GO WITH A KNIFE.
SEE, WE KNOW THEY ARE TENDER.
WHEN THEY ARE TENDER,
YOU REMOVE YOUR LID, AND YOU
BOIL THEM ON TOP OF THE STOVE
TO REDUCE THAT UNTIL YOU COME
TO WHAT I HAVE HERE, WHERE THOSE
PEAR ARE TOTALLY TENDER, AND
THEY HAVE A LITTLE BIT OF THE
JUICE, WHICH NOW HAS THICKENED
WITH THE SUGAR AT THE BOTTOM.
AND THAT'S WHAT YOU'RE GOING TO
SERVE WITH THE ALMOND CRUMBLE
COOKIE, WHICH ARE VERY, VERY
EASILY DONE.
ADD FLOUR TO THE PROCESSOR
ALONG WITH A TABLESPOON OF
SUGAR AND A CUP OF TOASTED
ALMONDS.
PROCESS UNTIL IT'S ALL FINELY
GROUND.
ADD VANILLA, BUTTER, AND WATER,
AND THAT'S IT.
PROCESS UNTIL IT GATHERS
TOGETHER.
ROLL INTO PORTIONS THE SIZE OF
A CHERRY AND PRESS THEM GENTLY
ONTO A LINED BAKING SHEET.
BAKE FOR 20, 25 MINUTES,
THEN COOL AND ROLL
IN POWDERED SUGAR.
SERVE WITH THE PEARS GARNISHED
WITH SOUR CREAM AND LIME ZEST.
YOU KNOW, WHEN YOU ME A BATCH
OF COOKIE WITH YOUR KID,
IT DOES ADD TO THE PLEASURE OF
THE KITCHEN.
SO COOK WITH YOUR FRIEND,
COOK WITH YOUR KID,
AND 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:
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AND COLOR PHOTOGRAPHS
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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.
Minute Recipe: Melba Toast. For Jacques, nothing beats an earthy soup to keep you warm during the coldest season and his Hearty Vegetable Bean Soup hits the spot. To spice up the evening, he creates a pocket in boneless chicken breasts to fill with a tasty stuffing in Chicken Supremes with Tapenade and Mushroom Sauce served over Vegetable Couscous. The meal ends on a sweet note with a Pear Compote and freshly baked Almond Crumble Cookies.