Go Fish (211): Jacques Pépin: More Fast Food My Way


>>Pépin: EVERYONE LOVES BACON. I LEARNED THIS ONE FROM MY WIFE. SHE PUT THEM ON THOSE TRAYS WHICH IS THE BEST TO COOK YOUR BACON, AND THEN FOR AN EXTRA STEP TO MAKE IT REALLY SPECIAL, YOU BRUSH IT WITH MAPLE SYRUP OR A BIT OF HONEY IF YOU WANT. YOU DO THAT ON BOTH SIDES. WE DO IT ON THE OTHER SIDE THE SAME WAY. AND YOU PUT THEM 4 OR 4 1/2 MINUTES IN THE MICROWAVE OVEN, DEPENDING HOW THICK IT IS, AND IT IS ABSOLUTELY WONDERFUL: NICE AND CRISP, SWEET, CRISP BACON. SURPRISE YOUR FRIEND WITH A CLEVER ONE-MINUTE RECIPE. 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. 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 THINK AS I GET OLDER, I LOVE SEAFOOD MORE AND MORE. AND I BUY A LOT OF SEAFOOD. I LIVE ON THE SHORELINE OF CONNECTICUT, AND I BUY IT FROM A LOCAL FISHERWOMAN THERE WHICH SUPPLIES ME WITH GREAT OYSTER AND MUSSEL AND CLAM. AND TODAY WE’RE GOING TO DO A PILAF OF MUSSEL PIQUANTE TO START. AND AFTER, AN ONION-CRUSTED SOLE WITH ANCHOVY BUTTER, WHICH IS REALLY CLASSIC. AND FINALLY AN APRICOT CLAFOUTI. THE CLAFOUTI IS ALWAYS MADE WITH APRICOT OR CHERRIES IN FRANCE. SO I WILL START WITH THE RICE FOR THE MUSSELS. SO A LITTLE BIT OF OLIVE OIL IN THERE, A GOOD TABLESPOON. YOU WANT ABOUT 1/4 OF A CUP OR SO OF CHOPPED ONION… FINELY CHOPPED ONION, A LITTLE MORE, A LITTLE LESS. HERE WE ARE. AND THAT, YOU WANT TO SAUTE THAT IN YOUR, UH– IN YOUR OLIVE OIL. YOU CAN OF COURSE DO IT WITH BUTTER, BUT I TEND TO USE MORE FISH AS I’M GETTING OLDER AND ALSO MORE OLIVE OIL, FOR SOME REASON. SO OKAY. YOU WANT THAT ONION TO SOFTEN A LITTLE BIT IN THE OLIVE OIL; THEN WE ADD THE RICE. WHAT YOU WANT TO DO IS TO STIR IT SO THAT THE RICE IS COATED WITH THE OIL A LITTLE BIT LIKE THIS. THAT’S SET. THEN YOU CAN PUT CHICKEN STOCK. I’M PUTTING WATER IN THIS BECAUSE THE MUSSELS ARE PRETTY STRONG TASTE. SALT WITH THAT AND PEPPER. THIS IS IT. SO YOU WANT TO BRING THAT TO A BOIL. ABOUT 17 MINUTES OR SO, YOUR RICE SHOULD BE PERFECT. SO THIS IS YOUR STANDARD RICE. AND NEXT I THINK WE ARE GOING TO DO THE DESSERT, THE CLAFOUTI, THE APRICOT CLAFOUTI. SO I HAVE A CAN OF APRICOTS HERE WITH–IN HEAVY SYRUP, SO-CALLED, AND THAT’S ABOUT 1/2 A CUP OF HEAVY SYRUP. AND THAT’S WHAT I WANT. SOMETIMES IN THOSE CANS, YOU HAVE MORE APRICOTS. THEY ARE SMALLER; TH ARE BIGGER. IT’S A BIT HARD, BUT WHATEVER THERE IS, YOU TAKE IT. I HAVE ABOUT 3 TABLESPOONS OF BUTTER HERE, MELTING. SO TO THIS, I’M GOING TO PUT 2 TABLESPOONS OF SUGAR, 1/4 OF A CUP OF FLOUR. YOU WANT TO MIX THIS CAREFULLY SO THE FLOUR DOESN’T LUMP. SO IT’S A BIT OF A CREPE BATTER, YOU KNOW? NOT EXACTLY A CREPE BATTER BUT CLOSE TO. THEN I HAVE THREE EGGS IN THERE. ALWAYS BREAK YOUR EGG ON SOMETHING FLAT AND THEN OPEN IT RATHER ON SOMETHING WITH AN EDGE LIKE THAT WHICH PUSH THE SHELL INTO THE EGGS AND INTRODUCE BACTERIA. SO THREE EGGS. MIX IT. SO THOSE ARE VERY FAST DESSERTS. I’M PUTTING ABOUT 1/4 OF A CUP OF–OF SOUR CREAM IN THERE. THERE WE ARE. MIX IT. I HAVE MY BUTTER HERE. LIKE, HALF OF IT AT LEAST, YOU PUT IN THE BATTER, AND THEN THE REST OF IT, YOU PUT YOUR CLAFOUTI MIXTURE. OKAY. PUT THAT RIGHT ON TOP OF THE STOVE. YOU WANT TO START COOKING IT HERE, AND IT–FOR ABOUT A MINUTE, MINUTE AND A HALF, AND THEN YOU CAN ARRANGE YOUR APRICOT ON TOP NOW. YOU KNOW, WHEN WE DO THE CHERRIES, OF COURSE YOU PUT THE CHERRIES IN THE BOTTOM AND POUR YOUR APRICOT–POUR YOUR BATTER ON TOP OF IT. SO HERE I HAVE ABOUT–I DON’T KNOW–SEVEN, EIGHT OF THOSE. HERE WE ARE. ONE MORE. SO THIS IS GOING FULL BLAST NOW. I THINK MY RICE IS BOILING A LOT TOO. SO I WANT TO LOWER THAT RICE TO VERY LOW… AS LOW AS IT GOES. AND THIS IS GOING TO BE READY BASICALLY TO GO INTO THE OVEN WHEN YOU SEE IT STARTING BUBBLING AROUND A LITTLE BIT. THAT’S IT. YOU CAN PUT IT INTO THE OVEN ABOUT 400 DEGREES. THAT’S GOING TO TAKE ABOUT 20 MINUTES. HERE WE ARE. THAT’S IT. GOOD. OUR DESSERT IS FINISHED, ALMOST. THE RICE IS COOKING. I CAN SEE IT HERE. AND NOW THEN, WE CAN DO THE MUSSEL WHICH GOES INTO THE RICE. AND I HAVE MUSSEL HERE, ABOUT 3 POUND OF MUSSEL. YOU CAN SEE THAT SOMETIMES THERE IS A BEARD ATTACHED TO IT, SO YOU WANT TO PULL UP — PULL THAT BEARD, YOU KNOW? IT USED TO BE THAT MUSSEL HAD A LOT OF SAND INTO IT. NOW IT’S KIND OF RARE BECAUSE THEY ARE GROWN ON WIRE. YOU KNOW? SO THEY DON’T TOUCH THE SOIL. YOU SEE YOUR–YOUR MUSSEL OPENING LIKE THIS; YOU CAN TOUCH THE INSIDE A LITTLE BIT, YOU KNOW, TO TICKLE IT, AND YOU SEE THAT MAKES IT CLOSE SO YOU KNOW IT’S ALIVE. OR HERE, ANOTHER ONE; YOU CAN BANG IT LIKE THIS TOO. YOU’LL SEE IT CLOSE RIGHT AWAY. SO IT’S NOT BECAUSE IT’S OPEN, YOU THROW IT OUT. IT’S STILL ALIVE, YOU KNOW? SO IN THERE I’M GOING TO PUT SOME ONION TOO, OR I CAN PUT THAT FIRST. [sizzling] MY PAN IS HOT. AND THIS IS THE SECRET INGREDIENT HERE. I AM PUTTING ABOUT A CUP, CUP AND A HALF… [sizzling] OF BLOODY MARY MIX. VERY SPICY, YOU KNOW? AND THAT’S GOING TO OPEN THOSE AND GIVE ME ALL THE FLAVORING THAT I NEED. IN FACT, I’M GOING TO ADD EVEN A LITTLE MORE OF TABASCO, BECAUSE I LIKE IT REALLY SPICY HERE. THEN SOME ONION… ABOUT 1/2 A CUP. THAT SHOULD BE FINISHED HERE. THIS IS A SHARP KNIFE. IT’S A PLEASURE TO COOK WITH A SHARP KNIFE. OKAY. LET’S SEE HERE. then WE WANT TO PUT THAT LTLE BIT OF OLIVE OIL IN THERE, AND MAYBE WE’LL EVEN FINISH SOME AT THE END. THE SOLE WILL PROBABLY NEED SOME SALT. IT’S A BIT HARD TO KNOW WITH THE MUSSELS. YOU KNOW? AS YOU SEE, THEY HAVE A BEAUTIFUL COLOR. I WANT TO COVER THIS, AND THESE SHOULD OPEN OFTEN AS IT COMES TO A BOIL. [sizzling] I THINK IT’S PRACTICALLY COOKED NOW. YOU CAN SEE THAT THEY ARE OPENING A BIT, ALL OF THEM. MAYBE ANOTHER MINUTE OR SO. SO WE’RE GOING TO SERVE THEM IN THIS, SO I WANT TO OIL A LITTLE BIT OF THOSE. PUT A BIT OF OIL HERE. I WOULD HAVE PLENTY HERE FOR– ONE OF THOSE PER PERSON IS MORE THAN ENOUGH AS A MAIN COURSE. IN FACT, WHEN YOU WANT TO DO A FIRST COURSE, THOSE ARE IDEAL, YOU KNOW? THOSE ARE ABOUT 1/2 A CUP. THE OTHER ONE MAY BE A BIT BIG. OKAY. OKAY. NOW I THINK THE MUSSEL ARE COOKED ENOUGH. YOU WANT TO DRAIN THEM HERE. THERE WE ARE. THOSE ARE REALLY LARGE MUSSELS– BEAUTIFUL, ACTUALLY, INSIDE. SO FOR THAT PARTICULAR RECIPE, WE TAKE THE MUSSELS–I MEAN, LOOK AT THE SIZE OF THOSE MUSSEL INSIDE–TAKE THEM OUT. THEY’RE A BIT WARM NOW. YOU KNOW, WHEN I WAS, UM– MY CLAUDINE WAS IN BELGIUM, IN BELGIUM, THEY EAT A LOT OF MUSSELS, SO SHE SHOWED ME HOW TO EAT MUSSEL THIS WAY. YOU’RE SUPPOSED TO TAKE ONE OF THOSE MUSSELS, AN EMPTY LIKE THIS ONE HERE, AND USE THAT AS A PINCHER, YOU KNOW, AND THAT’S HOW YOU EAT YOUR MUSSEL. YOU SEE? YOU GRAB THEM ONE OUT OF THE OTHER OUT OF THIS WITH THAT. THOSE ARE PARTICULARLY LARGE MUSSEL. ANOTHER THING THAT YOU SHOULD KNOW WITH MUSSEL ALSO: SOMETIME WHEN YOU DO THEM IN A SALAD, YOU MAY WANT TO TAKE THE OUTSIDE OF THE MUSSEL HERE– YOU CAN SEE THAT PART HERE. THERE IS THE MANTLE HERE ON THE OUTSIDE. YOU GRAB IT HE, AND THAT WILL COME OUT AS A STRING, YOU KNOW AROUND. AND SOME PEOPLE THINK THAT THIS IS A BIT TOUGH. I THINK IT’S FINE. SO NOW I HAVE TO CLEAN ALL OF THOSE. OH, I ALSO HAVE TO REDUCE THE JUICE HERE, SO I’LL PUT MY POT BACK. AND ACTUALLY, ALL THAT SAUCE, I WANT IT TO REDUCE ILE I’M CLEANING UP THE MUSSEL. SO NOW LET ME SEE THAT RICE. YOU CAN SEE THAT ALL OF THE WATER HAS DISAPPEARED. IN FACT, THE ONION COME TO THE TOP, AND I CAN MOVE IT — TAKE EVEN A LITTLE BIT OF THE RICE–IT’S ABOUT 18 MINUTES. MMM, THAT’S GOOD. THAT’S GOOD. OKAY, WELL, THIS IS REDUCED ENOUGH. I THINK I WILL EMULSIFY A LITTLE BIT OF OLIVE OIL IN THERE STILL. BRING IT TO A GOOD BOIL. GIVE A BIT OF UNCTUOSITY AND A RICHNESS TO THE MIXTURE. AND THAT’S IT. I CAN SHUT IT OFF. AND NOW THE PILAF. SO WHAT YOU DO WITH THE PILAF: YOU TAKE ABOUT THE VALUE OF ABOUT 1/2 A CUP OF RICE AT THE MOST, AROUND, AND YOU WANT TO PRESS IT–YOU WANT TO PRESS IT TO THE SIDE TO CREATE, LIKE, A NEST, YOU KNOW? SO YOU CAN PREPARE THOSE AHEAD. IF YOU HAVE TEN GUESTS, YOU PREPARE YOUR PLATES. SO HOW MANY OF THOSE SHOULD I PUT IN THERE? PROBABLY FIVE, SIX, EIGHT. THOSE ARE QUITE LARGE. I RARELY SEE MUSSEL AS BEAUTIFUL AS THOSE. AND THEN I’LL PUT MORE RICE ON TOP, AND YOU WANT TO PRESS IT TO KEEP IT INTO SHAPE, YOU KNOW, INTO PLACE. AND BASICALLY, YOU KNOW, WHEN I HAD A SMALL RESTAURANT, I WOULD PREPARE THAT–EIGHT OR A DOZEN OF THOSE–AND HAVE THEM READY TO GO, HAVE THEM READY TO GO. I’M GOING TO PUT THIS HERE TO SHOW YOU. THESE THERE. PUT A BIT OF PARSLEY ON TOP, ON THE TOP. WHAT YOU COULD DO IS REALLY PUT YOUR PLA FIRST ON TOP OF IT, LEAVE THIS, AND BASICALLY, YOU LEAVE THEM THIS WAY TO KEEP WARM, YOU KNOW, SOMEWHERE, SO YOU DON’T DISTURB IT. WHEN YOU’RE READY TO SERVE THEM, THEN YOU WOULD WANT TO REMOVE THIS AROUND AND SERVE YOUR, UH–YOUR SAUCE. SAUCE WOULD BE SERVED ALL AROUND. THAT’S IT. MAYBE ANOTHER MUSSEL ON TOP LIKE THIS, A COUPLE OF LITTLE PIECES OF PARSLEY HERE FOR DECORATION, AND HERE WE ARE: THE PILAF OF MUSSEL PIQUANTE. I THINK THE APRICOT CLAFOUTI MUST BE READY. I’M GOING TO TAKE IT OUT OF THE OVEN. AH, BEAUTIFUL. I CAN SEE IT NOW. IT’S REALLY HOT, BUT YOU KNOW, IT’S LIGHT IN THE– IT’S LIGHT IN MY PAN. I COULD UNMOLD IT. I’M GOING TO LET IT COOL OFF A LITTLE BIT, BUT ALREADY PUT A BIT OF A LAYER OF SUGAR ON TOP OF IT. HERE WE’LL PUT A BIT MORE SUGAR THERE. AND WHILE IT COOLS OFF A LITTLE BIT, I’M GOING TO DO THE MAIN COURSE, WHICH IS THE SOLE–Y KNOW, THE ONION-CRUSTED SOLE WITH ANCHOVY BUTTER. WE’RE GOING TO SAUTE THAT IN A SKILLET LIKE THIS IN A LITTLE BIT OF–A LITTLE BIT OF BUTTER. AND THE SOLE ARE HERE, AND THOSE ARE HALF A FILLET– THAT IS, HALF A FISH THAT IS THE TOP OR THE BOTTOM OF THE FILLET. YOU CAN SEE THAT THIS PART IS THE PART WHICH IS UNDER THE SKIN, AND THIS PART IS THE PART WHICH IS TOUCHING THE BONE WITH OUR BEAUTIFUL WHITE SOLE CALLED DIFFERENTLY IN DIFFERENT PART OF THE COUNTRY. YOU KNOW, IN THE EAST, WE CALL THAT–USUALLY, I MEAN, THEY ARE LEMON SOLE, FLUKE, YOU KNOW, FLOUNDER, AND SO FORTH. THERE’S A WHOLE BUNCH OF THEM. AND HERE YOU HAVE PETRALE SOLE WE HAVE AND OTHERS. ONE IDEA THAT I DO HERE– I USE FRENCH FRIED ONION RINGS AS A… [whirring] AS A COATING. IT CERTAINLY MAKE IT QUITE FLUFFY AND ALL THAT. AND IF YOUR ONION RING END UP BEING TOO WET–SOMETIME THEY ARE WET–JUST PUT A COUPLE OF PIECES OF BREAD IN IT, AND THAT WILL MAKE IT DRIER. SO WHAT WE’LL DO THERE IS, WE’RE DOING WHAT WE CALL AN ANGLAISE, WHICH IS BREAKING AN EGG. I PROBABLY HAVE ENOUGH WITH ONE EGG FOR TWO PEOPLE. AND THERE I PUT SALT, PEPPER, A LITTLE DASH OF OIL IN THERE. SOMETIMES WE PUT A DASH OF VINEGAR EVEN IN THERE OR A DASH OF WATER, AND THEN I WILL BEAT THAT. YOU KNOW WHAT? I HAVE DONE THAT ALSO WITH– WITH NUTS, LIKE ZELNUTS– YOU KNOW, ANY OF THOSE NUTS THAT YOU GROUND OR MIX WIT BREAD OFTEN IS VERY GOOD. OKAY, SO THIS IS COOKING. I NEED ANOTHER ONE OF THOSE. AND NOW I’M READY TO DO THE SOLE. SOMETIMES YOU EVEN GO TO A THIRD STEP, AND THE THIRD STEP IS RUB IT IN FLOUR, THEN IN EGGS, AND SOMETIMES IN BREAD CRUMB OR THE TYPE OF CRUMB THAT I HAVE HERE TODAY. SO I’M GOING TO PUT A LITTLE BIT OF SALT ON TOP OF IT, AT LEAST ON ONE SIDE. DIP IT IN THERE. CLEAN IT UP BUT NOT TOO MUCH. BRING THAT ON TOP. PRESS IT A LITTLE BIT. I FORGET WHERE I SAW THAT. I KNOW I SAW THAT SOMEWHERE OR SOMETHING SIMILAR, AND I SAID THAT’S A GOOD IDEA. IT REALLY TASTES GOOD TOO. SO HERE IS MY SOLE. ONE SOLE LIKE THAT, OF COURSE, FOR ONE PERSON. YOU KNOW? AND A SECOND ONE. YOU CAN EVEN HAVE THAT–YOU KNOW, IN RESTAURANTS, YOU WOULD WANT TO HAVE THESE BREADED AHEAD, WHETHER YOU USE BREAD OR ALL THAT SPECIAL COATING THAT I’M PUTTING ON. OKAY, HERE WE ARE. OKAY. [sizzling] OKAY. THAT’S IT. THIS HAS TO COOK A COUPLE OF MINUTES ON EACH SIDE. AND CONTINUE WITH THE CLASSIC ANCHOVY BUTTER THAT WE PUT ON TOP, YOU KW? MAKE SURE THAT IT GOES A BIT FAST HERE. MAYBE I’LL REDUCE IT A BIT. AND THE ANCHOVY BUTTER, I USE IT FOR CHICKEN AS WELL AS FOR FISH. IT’S A GREAT MIXTURE WHICH IS DONE WITH GARLIC, ANCHOVIES, AND BUTTER. I DO THE SAME THING WITH DIFFERENT TYPES OF HERBS, YOU KNOW, AND OFTEN WHEN I HAVE IT IN THE GARDEN. AND WHAT I DO IN WINTER: I FREEZE IT. I PUT THOSE BUTTER IN A PIECE OF PLASTIC WRAP, LIKE A LITTLE TUBE LIKE THIS, AND KEEP THAT IN MY FREEZER. AND THEN WHEN I DO A STEAK, I START DOING A HOLLANDAISE SAUCE OR, YOU KNOW, A SAUCE WITH TARRAGON, BEARNAISE, AND ALL YOU DO IS TO SLICE A PIECE OF THAT BUTTER STILL FROZEN, AND IT’S GREAT TO, UH– SO LET ME TURN THIS, BECAUSE I THINK…YEAH, IT’S READY. WOW. WE’RE VERY FAST. THAT’S GOOD. SO IN THERE, I HAVE GARLIC. I’M GOING TO PUT THE ANCHOVY FILLET WITH, UH–WITH ACTUALLY THE OIL, AND I HAVE HERE WITH A CAN OF ANCHOVIES–A LOT– AND ABOUT 1/3 OF A CUP OF AN nclear], AND WHAT DO I PUT? ABOUT, YES, HALF A STICK OF BUTTER, SOMETHING LIKE THAT. AND I COULD PUT IN THERE ACTUALLY–THERE IT IS — MAYBE A DASH OF WHITE WINE AND CERTAINLY A GOOD DASH OF GROUND BLACK PEPPER. SO THIS IS A VERY ASSERTIVE TYPE OF–TYPE OF BUTTER. SO MAYBE A COUPLE OF TABLESPOONS OF WINE HERE. AND WHEN I USE WINE, I WILL TEND TO TASTE IT, BECAUSE YOU NEVER KNOW. I HAVE FRIENDS IN THE KITCHEN. THEY’RE TRYING TO SNEAK SOMETHING IN MY WINE, SO I’M NEVER SURE. AH, THIS WINE IS FINE. AND HERE WE GO. [whirring] AND THAT TYPE OF SMALL FOOD PROCESSOR, YOU KNOW, IS REALLY A SPICE GRINDER, AND IT REDUCE THE THING TO REALLY–A TOTAL PUREE, YOU KNOW. THIS IS GREAT FOR– CERTAINLY WHEN I DO BLACK PEPPERCORN, YOU KNOW, AND ALL THAT, THAT’S WHAT I USE. YOU CAN USE IT ON THIS SIDE, AND YOU CAN BRING THE BLADE ON THIS SIDE, AND IT DOES A DIFFERENT TYPE OF A CUT: ONE CRUSH MORE, AND THE OTHER ONE CHOP MORE. AND BUTTER, AS I SAID, IS VERY ASSERTIVE, AND IT’S CLASSIC. A SOLE COLBERT WE CALL IN FRANCE WHERE WE HAVE A SOLE WHICH IS FRIED AND SERVED WITH THAT BUTTER. HERE WE ARE. THE BUTTER–MAYBE I’LL PUT A LITTLE PIECE OF–I DON’T KNOW–A COUPLE OF PIECES OF CHIVES IN IT, GIVE IT A LITTLE BIT OF DISTINCTION HERE. NOW LET ME SERVE MY SOLE. I WOULD CERTAINLY PUT SOME LEMON JUICE ON TOP AND MAYBE A LITTLE BIT, MAYBE A COUPLE OF DROPS OF THE BUTTER– NOT TOO MUCH. THIS ON THE SIDE AND MAYBE A LITTLE LUMP OF THE COLBERT BUTTER TO MELT ON TOP OF IT. YOU CAN PUT MORE IN THE DINING ROOM, YOU KNOW. AND THIS IS IT: THE ONION-CRUSTED SOLE WITH ANCHOVY BUTTER. WE’RE READY TO SERVE THE CLAFOUTI. SO WE CAN SEE THAT THE CLAFOUTI COOLED OFF. I MEAN, IT’S STILL–IT’S STILL PRETTY WARM, BUT IT GOES DOWN A LITTLE BIT, AND IT’S FINE. THAT’S THE WAY IT SHOULD BE. AND HERE, IT SHOULD COME OUT OF THE PAN. IF NOT, YOU PUT IT BACK ON THE STOVE A LITTLE BIT, YOU KNOW? COME ON. OKAY. AND THAT–WE SERVE THAT IN A WEDGE. CLAFOUTI IS ALWAYS SERVED IN A WEDGE. IT’S A VERY SPONGY, YOU KNOW, TYPE OF DESSERT, VERY DELICATE, ACTUALLY, YOU KNOW, THE CLAFOUTI. IT’S WET–WITH MAYBE A LITTLE MORE, A LITTLE MORE SUGAR ON TOP…ON THIS ONE TOO. AND WITH THAT, A LITTLE GLASS OF WINE ALWAYS HELP TO FINISH THE MEAL. REMEMBER THAT THE FOOD YOU SHARE ALWAYS TASTES BETTER THAN THE FOOD YOU EAT ALONE. 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 byCaptionMaxwww.captionmax.com>>male announcer: A KQED TELEVISION PRODUCTION.

61 comments on “Go Fish (211): Jacques Pépin: More Fast Food My Way”

  1. Kenneth says:

    @amm046 amazon.com, tons of'em

  2. Miles B says:

    No one says "CLAM' quite like this man…

  3. jbadal1 says:

    I have some older Jacques cookbooks when he was quite young, a receipe he was making something in a personal size baking dish and he made a design with chives on top, it looked like an oil painting it was so beautiful.

  4. diodoubled says:

    Iam from eastern europe and our cuisine is verry much different from western, but one thing i can say for sure.. Jacques is the BEST!!!

  5. inmens says:

    A master of simplicity.

  6. CookingWithKelly says:

    I'm coming to You Tube soon! Request recipes and Sub now!

  7. cadfog says:

    I'm surprised that he'd use a microwave for anything.

  8. roman14032 says:

    this is pepin, one of the greatest chefs of all time, personal chef to 3 presidents of france,
    this stuff is childs play to him

  9. Willy Wonka says:

    any dish he shows you will get you laid

  10. Renard LeBlanc says:

    Jacques I love you like a TV-based father but microwaving bacon is the devil's work.

  11. Mazino says:

    dat budder

  12. Christopher Jensen says:

    could not have said it better…=)

  13. Brian Thomas Clark says:

    I could forgive the microwaving bacon, but I cannot forgive using crappy Bloody Mary mix with those mussels. The ingredients in that stuff read like a recipe for plague.

  14. RM Mantilla says:

    The name of the show is "Fast Food My Way". Microwaves are fast.

  15. RM Mantilla says:

    Eeet's theee secreeeet engrediuuunt.

  16. Kim Skerving says:

    What´s the name of the cookware?

  17. ME VANG says:

    I love your cooking. When I was little. I always watch your cooking show. Love the cooking so yummy.

  18. L4D2Ellis says:

    Cuisinart cookware.

  19. Kyle Kostello says:

    Pilaf of mussel picante. mmm.

  20. Peter Chrostowski says:

    What a class act.

  21. tran hoai nam says:

    " sharp knife , it's pleasure to cook with a sharp knife " like if u feel the same way

  22. Love4pizza says:

    I Just bake this dessert "Apricot Clafoutis" but I add it Raspberries…!!!♠
    AWESOME DESSERT!

  23. Greenman422 says:

    MICROWAVED BACON? GET OUTTA HERE!

  24. thekizer45 says:

    If you can slice a onion at 79- almost 80 whatever you do after is going to be ok.

  25. Jan Reese says:

    His French accent is actually "feigned" for broadcast purposes; he can speak perfect English as any above average American.  He was told by his handlers to feign a French accent in order to create more credibility in the eyes of his viewers…

  26. Anakin Solo says:

    This guy is magic

  27. Earthly Paradise Restored says:

    Too funny ! better check your wine , maybe somebody did something to it …….I love this man , he's a classic !!! The master chef ."..so much finesse !!!!

  28. Ryan Anderson says:

    lol yummy

  29. stndrds79 says:

    I love mussels damn that mussel dish I wish I could try

  30. stndrds79 says:

    I will bet once u begin to eat the mussel dish it will all fall apart and won't look as good anymore

  31. Michael J Johnson says:

    He was offered a position on the Food Network, but turned it down because the Food Network said they would be uncomfortable with him also continuing on PBS

  32. Charles Stokes says:

    Hey Jacques, should we break an egg on a flat surface or an edged surface? Something I need to know.

  33. plusfour1 says:

    Anchovie butter is awesome. I used to make it with a little brandy and no garlic. I would serve it as a spread with bread until I realized how much butter I was gobbling.

  34. Tibor bohak says:

    I am a  chef as well,he is my exemplar, enjoy to watch his  videos,not like much of tv chefs make overcomplicated rubbish ,he is a proper chef.No many chefs can reach his level on the world.

  35. Josie Gonzales says:

    This guy sure got some knife skills!!!!

  36. Holly D says:

    Love him😊

  37. Tomislav J says:

    microwave?

  38. Choria Jackson says:

    Happy Cooking….Chef Pepin!

  39. woodsinme says:

    Music.

  40. Mellow Fellow says:

    He always seems to struggle when using the sponsors crappy gadgets

  41. M Holb says:

    This chef is awesome. I wish I knew what he knows. 🙂

  42. Michael Lindsay says:

    He is unpretentious. Every time i hear.some arrogant food network jerk say; You can serve this with crostini!" i restrain myself from screaming; "it's toast! toasted bread is called toast!!!!

  43. Eric Barnett says:

    "This wine is fine…"

  44. Day6 Stan says:

    I’ve always heard that you should throw away your opened clams and similar shellfish. I’ve never heard someone say to check if they are alive before throwing them out. I feel so dumb. Such a simple and common sense tip that no one else mentions.

  45. Fred Fable says:

    Once again…FORMIDABLE!!

  46. Christina Lopez says:

    he is a true master I miss all his episodes PBS now so different. basically infomercials and to sell books one Health issues who saw that coming!!!! I like him so so much because he doesn't copy what everyone else is doing he beats to his own drum and I'm so glad he does he doesn't do the same dishes;
    1 Beef Wellington
    2filet Mignon
    3Sea Bass
    4Red Snapper
    5Scallops
    He is so Authentic
    & can make a meal out of scraps. I learned a lot from him but more than that a lot for my mother just as he did waste not want not and the simplest things are the best foods you can possibly eat. I love you Jacques Pepin
    💕😳Mmmm.😎

  47. Christina Lopez says:

    I must admit I was always afraid of making muscles!! Wow mussels picante wow wow wow wow wow got to try it what a wonderful dish, if you serve that everyone will be talking for ever and want to come back to your house I guarantee you who would have thought Bloody Mary spicy mix hummmm?

  48. ShaTTeredReaLity says:

    Metal whisk? Nonstick pan?

  49. Fuchs des Tages says:

    Jacques Pépin #1

  50. Christopher Kee says:

    I love this man <3 we have the same soul 100%

  51. J W says:

    Don’t get me wrong, I LOVE Jacques Pépin, but is anyone else sort of grossed out by how he constantly sucks saliva through his teeth? I can’t unsee (or unhear) it now. 😂

  52. Carla Heermans says:

    Remember: "The food you share, is better than the food you eat – alone." So true – it is better to give than to receive.

  53. Harper Petersen says:

    Me

  54. Eddie Gooden says:

    So smooth. A true master. The onion crusted sole looks devine

  55. Fell’s Point says:

    A giant.

  56. Daniel Riley says:

    Ms. Clild taught😊 me how to cooks

  57. Daniel Riley says:

    Jacques only pied my curiosity!

  58. TheNewMediaoftheDawn says:

    The master, so simple, so delicious…

  59. Michael Nichols says:

    He does go through a kitchen worth of equipment when cooking. The clean-up would be horrendous.

  60. Albert Ledesma says:

    What a class act man.

  61. Vito Scatigno says:

    A chef using a fuckin microwave oven!

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