Sole-ful Suppertime: Jacques Pépin: More Fast Food My Way | KQED


>>Pépin: THERE IS NOTHING BETTER THAN BREAD, CHEESE, AND A GLASS OF WINE. GOAT CHEESE TOAST; YOU CAN CUT YOUR CHEESE WITH DENTAL FLOSS WHICH MAKES IT VERY EASY LIKE THIS. A LITTLE PIECE OF BAGUETTE, A PIECE OF CHEESE ON TOP OF IT–YOU MOLD IT ON TOP OF IT–A LITTLE BIT OF HERBS DE PROVENCE, GARLIC THAT YOU CAN HAVE WITH A VEGETABLE PEELER IN LONG FLAKES LIKE THIS, A LITTLE BIT OF OLIVE OIL ON TOP, AND THIS IS IT. IN THE OVEN FOR A FEW MINUTES. BROILING THIS MAKE IT EVEN DELICIOUS. A FUN HORS D’OEUVRE FOR EVERYONE TO ENJOY. I AM JACQUES PEPIN, AND 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: WHEN I GO TO THE MARKET, I LOOK WHAT’S AROUND TO SEE WHAT IS FRESH, TO LOOK FOR THE BEST. AND IT’S REALLY AT THE MARKET THAT I DECIDE ON MY MENU. WELL, WHEN IT’S THE FALL LIKE THIS, I LOVE TO DO THE SOUP, AND TODAY ON MY MENU, I’M GOING TO HAVE A BUTTERNUT SQUASH VELVET FOLLOWED BY A FILET OF SOLE WITH A MUSHROOM SAUCE–VERY CLASSIC, THEN THE PEAS AND MUSHROOM AND ENDIVE MELANGE FOR THE VEGETABLE, AND FINALLY PEAR IN COFFEE. I DO PEAR IN COFFEE AS MY AUNT USED TO DO WHEN SHE HAD LEFTOVER COFFEE, SO WASTE NOT, WANT NOT. YOU SEE, WHEN YOU USE THOSE HERE, I HAVE TO PEEL IT LIKE TWO OR THREE TIMES TO GET TO REALLY THE RED. OTHERWISE, IT’S PRETTY–YOU PEEL IT ONLY ONCE, YOU HAVE THAT KIND OF GREENISH LOOK. SO IF YOU TAKE IT AS MUCH AS YOU CAN TO GET TO THAT BRIGHT COLOR. YOU CAN ALSO BUY THOSE THIS WAY. THEY ARE RAW, UNCOOKED, WHICH MAKES YOUR LIFE EASIER SO MAYBE I’LL USE SOME OF THIS AND SOME OF THAT, IN FACT. YOU CAN SEE THAT THOSE PRE-DONE ONE HAPPEN TO BE WITH A RIPER SQUASH THAN THIS ONE HERE, IN FACT, A BRIGHTER COLOR. SO I’LL USE THIS; I NEED ABOUT A POUND, A GOOD POUND OF BUTTERNUT SQUASH, A POUND AND A QUARTER ABOUT. AND IN THIS I’M GOING TO START WITH LEEK AND ONION IN THERE. A LITTLE BIT OF OLIVE OIL. AND SOUP–I COULD EAT SOUP EVERY DAY. I MEAN, SOUP FOR ME IS PART OF– OF ALMOST EVERY NIGHT COOKING. IN FACT, I USED TO HAVE A RESTAURANT IN NEW YORK. IT WAS CALLED LA POTAGERIE. IT WAS A SOUP PLACE ON 5TH AVENUE BETWEEN 45TH AND 46TH STREET. ALL WE DID WAS SOUP. THAT WAS BACK, OF COURSE, IN THE ’70s OR SOMETHING, BUT VERY SUCCESSFUL AND A GOOD BUSINESS. SO ONION, AND WE HAVE SOME LEEK HERE. I SPLIT THE LEEK IN HALF. YOU KNOW, YOU SPLIT IT THIS WAY GOING DOWN ON EACH SIDE, AND THEN YOU RUN IT UNDER THE FAUCET TO REALLY REMOVE THE SAND. THERE IS NOTHING WHICH REPLACE LEEK IN A SOUP, AND HERE I NEED ABOUT 2 CUP, 2, 2 1/2 CUP OF LEEK, THE WHOLE LEEK. IF YOU HAVE A LITTLE MORE, A LITTLE LESS, IT’S NOT THE END OF THE WORLD. OKAY, HERE IT IS. YOU WANT TO SWEAT– WHAT WE SAY “SWEAT”–THAT IS, TO SOFTEN A LITTLE BIT THE VEGETABLES TO START WITH, IN THAT CASE, THE ONION AND– THE ONION AND THE LEEK, AND AFTER THAT WE ADD THE REST OF THE VEGETABLE. I LOVE BUTTERNUT SQUASH. IN FACT, I BROUGHT THE GRAIN IN FRANCE TO MY BROTHER TO PUT IN HIS GARDEN. NO ONE HAD EVER SEEN IT, SO HE WAS VERY PROUD TO SHOW THAT TO ALL OF HIS NEIGHBORS, YOU KNOW? AND MAYBE ONE OF THE BEST WAYS JUST TO SPLIT IT IN HALF THE LONG WAY TO TAKE THE SEED OUT OF IT, TO SCORE IT WITH A LITTLE BIT OF HONEY ON TOP AND SOME CRACKED PEPPER, SALT, AND YOU PUT IT INTO THE OVEN LIKE THIS FOR 30, 40 MINUTES. AND IT’S REALLY GOOD JUST PLAIN, DONE THIS WAY. OKAY, I’M USING THOSE AS WELL. AND YOU CAN DO THAT ONLY WITH CHICKEN STOCK, OR YOU CAN PUT CHICKEN STOCK AND WATER. IN THAT CASE HERE, I AM GOING TO PUT SOME WATER. YOU CAN DO IT ONLY WITH WATER IF YOU WANT IT TO BE TOTALLY VEGETARIAN BUT CHICKEN STOCK AND WATER. AND I ALWAYS CLEAN AFTER MYSELF. I’M A WELL-TRAINED COOK, YOU KNOW? OKAY. BRING THAT TO A BOIL. AND 15, 20 MINUTES AT THE MOST, IT’S GOING TO BE COOKED. YOU CAN SEE THIS IS NICE AND SOFT NOW. BASICALLY I BROUGHT IT TO A BOIL, LOWER THE HEAT, VER IT, AND ABOUT 20 MINUTES OR SO. SO YOU CAN PUT IT IN A FOOD PROCESSOR; YOU CAN PUT IT THROUGH A FOOD MILL TOO, BUT YOU CAN ALSO EMULSIFY IT IN THIS. YOU CAN ALSO, OF COURSE, HAVE IT UNEMULSIFIED IF YOU WANT IT TO BE VERY CHUNKY. IT SEEMS TO BE A BIT THICK TO ME, SO I’M GOING TO ADD A LITTLE BIT OF CHATEAU FAUCET HERE. I WILL USE WATER A LOT AS MUCH AS STOCK. NOW, THIS IS THE TYPE OF SOUP THAT YOU COULD DO AHEAD LIKE THIS AND ACTUALLY FREEZE AT THAT LEVEL, YOU KNOW. IT WOULD BE FAIRLY FINE. YOU DON’T PUT ANYTHING ELSE IN IT. I WOULD WANT TO TASTE IT, SEE MY SEASONING. NEEDS SALT. THIS IS WHAT JULIA WOULD HAVE SAID, “NEEDS SALT.” AND I’M GOING TO PUT A LITTLE BIT OF CREAM IN IT. YOU CAN FINISH IT WITH A BIT OF OLIVE OIL. YOU CAN FINISH IT WITH BUTTER. YOU CAN FINISH IT WITH A BIT OF CREAM. FOR LIKE SIX PEOPLE HERE, I WOULD SAY ABOUT A THIRD OF A CUP OR SO OF CREAM, AND IT’S BEAUTIFULLY VELVETY AND CREAMY. THAT’S IT. BUT AS I SAID, THE BEST WOULD BE TO DO THAT AT THE LAST MOMENT, YOU KNOW, WHEN YOU’RE READY TO SERVE. IT’S CERTAINLY A BEAUTIFUL GOLDEN COLOR. AND LIKE THIS; A BIG PORTION. MAYBE AS A GARNISH WE COULD PUT A BIT OF, UH, YOU KNOW, A BIT OF PISTACHIO HERE. I COULD BREAK THIS, PUT IT ON TOP, AND MAYBE A SPRIG OF CHERVIL. I LOVE CHERVIL, AND I HAVE A LOT IN MY GARDEN. IT’S COLD ENOUGH IN CONNECTICUT. IT HAS A VERY DISTINCT LICORICE TASTE. SO HERE IT IS. MAYBE A BIT MORE OF THOSE. THIS IS THE BUTTERNUT SQUASH VELVET. AND THEN I THINK WE’RE GOING TO GO ON TO OUR NEXT DISH. AND I HAVE TWO DISH I WANT TO DO HERE: A FILET OF SOLE WITH A MUSHROOM SAUCE AND A PEA, MUSHROOM, AND ENDIVE MELANGE, AND I’M GOING TO START WITH THE VEGETABLES. SO I HAVE TWO BELGIAN ENDIVE HERE, WHAT THE BELGIAN CALL CHICORY, WHAT WE CALL ENDIVE. CUT THEM THE LONG WAY, THIS WAY. I MEAN, WE USED TO POACH THEM, DO THEM IN DIFFERENT WAYS. NOW I TEND TO SAUTE THEM IN A SKILLET JUST LIKE THIS. SO I’LL START WITH THIS. IT’S SIZZLING A BIT THEN TO CARAMELIZE. YOU KNOW, WHEN I COOK THIS– HERE I’M DOING A MIXTURE WITH MUSHROOM AND PEAS, SO I’M JUST GOING TO PUT SALT AND PEPPER IN IT, BUT IF I WERE TO DO THAT BY ITSELF, WHAT I DO OFTEN, I WILL TEND TO PUT A DASH OF SUGAR ALONG WITH THE SALT, YOU KNOW, JUST TO CARAMELIZE IT IN THE BUTTER. SO MY MUSHROOM. MUSHROOM YOU CAN WASH, BUT IF YOU WASH THEM, ONLY WHEN YOU’RE READY TO USE THEM. SO IT’S NOT A QUESTION OF NOT WASHING MUSHROOMS; IT’S A QUESTION OF WASHING THEM AT THE RIGHT MOMENT, WHICH IS JUST BEFORE YOU ARE USING THEM. IF YOU DO IT BEFORE, YOU HAVE A FILM FORMING ON TOP. THEN IT DISCOLORS USUALLY. AND THE PEAS–THOSE ARE FROZEN BABY PEAS, YOU KNOW. AND IT IS WHAT IS CALLED SOMETIMES TENDER PEAS OR BABY PEAS, AND FRANKLY, THIS–WHEN THEY PICK UP THOSE PEAS, THEY GO WITH A MACHINE. THEY PICK UP THE PEAS; THE PEAS IS OFTEN FULL OF THE POD, AND THE LARGE PEAS IN THE POD GO TO THE BOTTOM OF THE PAN, AND THE ONE WHICH ARE HIGH IN SUGAR, THE TINY PEA IN THE SAME POD, FLOAT TO THE TOP. THEY SEPARATE THEM. THAT’S HOW THEY ARE DONE WHICH ARE USUALLY QUITE GOOD, TENDER, AND SWEET. THIS WILL RENDER A LITTLE BIT OF LIQUID, AND I WILL PUT THAT BEFORE I PUT THE PEAS. AND IN THE MEANTIME, L’S START ON THIS FISH. I HAVE A FILET OF SOLE HERE, AND WHETHER YOU’RE ON THE EAST OR WEST COAST, YOU WILL HAVE DIFFERENT NAME FOR DIFFERENT TYPE OF SOLE. YOU KNOW THE GRAY SOLE IN NEW YORK, LEMON SOLE, WE HAVE FLUKE, AND THEN WE HAVE THE DOVER SOLE. HERE, OFTEN YOU HAVE THE PETRALE SOLE, BUT BASICALLY IN THE MIDDLE OF THAT, IF I RUN MY FINGER ON THAT WHOLE FILET HERE, THERE IS A TINY LINE OF BONES. SO I CUT IN BETWEEN TO REMOVE THAT TINY LINE OF BONE HERE. AND IN OUR CASE HERE, WE’RE GOING TO DO A PAUPIETTE, AND THE PAUPIETTE IS ROLLING THIS INTO SOMETHING LIKE THAT. SO WHEN YOU ROLL IT, THIS IS THE INSIDE OF THE SOLE, THE PART WHICH TOUCH THE BONE. THIS IS THE OUTSIDE, JUST UNDER THE SKIN. THAT PART WILL TEND TO SHRIVEL. SO THAT’S HOW YOU ROLL IT WITH THAT PART ROLLED THERE, AND THE THICKER PART FIRST AND THE THIN PART AT THE END. MEANING THAT WHEN IT’S COOKED, IT WILL TIGHTEN. IF YOU ROLL IT THE OTHER WAY, YOU KNOW, THIS WAY FOR EXAMPLE, THEN IT WILL TEND TO HAPPEN AS SO IT’S IMPORTANT TO ROLL IT THE RIGHT WAY. SO HERE WE ARE; WE HAVE OUR PAUPIETTE. SO IT’S TWO PAUPIETTES PER PERSON. IT WILL TAKE A BIT LONGER TO DO THAN IF YOU WERE TO DO YOUR SOLE FLAT BECAUSE, OF COURSE, THIS IS A MUCH THICKER PIECE OF FLESH, IN A SENSE, TO TURN, YOU KNOW? OKAY, SO TWO OF THOSE PAUPIETTES IS PLENTY WITH OUR SAUCE. YOU SEE HERE, THE MOISTURE IT’S ALL WET, SO THE MOISTURE IS OUT. OKAY. AND I WANT FINELY-INELY CHOPPED SCA–SHALLOT HERE, ABOUT A THIRD OF A POUND– A THIRD OF A CUP. ALL RIGHT. I THINK THIS IS HOT. I NEED ABOUT A CUP OF WINE HERE. IT IS HOT, OKAY. ABOUT A CUP OF WINE IS A THIRD OF A BOTTLE. I SHOULD TASTE IT TOO. YOU NEVER KNOW; MAYBE SOMEBODY DID SOMETHING TO MY WINE, SO TO BE SURE… GOOD. MY SHALLOTS IN THERE, AND NOW THE MUSHROOM. THIS I’M GOING TO PUT HERE. THE MUSHROOM CAN BE DICED OR SLICED, YOU KNOW, BUT THE MIXTURE OF SHALLOT–SHALLOT AND MUSHROOM IS REALLY CLASSIC, YOU KNOW, TO COOK FISH. I THINK THAT JULIA TOLD ME, JULIA CHILD, THAT THE FIRST DISH THAT SHE REMEMBERS IN FRAN WAS A FILET OF SOLE NORMANDE, YOU KNOW, WHICH IS VERY SIMILAR TO THIS ACTUALLY, EXCEPT THAT IT’S FINISHED WITH BUTTER–WITH CREAM RATHER THAN FINISHING WITH BUTTER. SO HERE WE ARE. PUT THAT IN THERE. I HAVE TO HAVE SCALLION AS WELL. HERE IS MY SALT. I’M GOING TO EMBED IT RIGHT INTO THE MUSHROOM. WANT TO PUT SALT ON TOP OF IT. PEPPER, FRESHLY GROUND PEPPER HERE. OKAY, AND SCALLION. I THINK THIS IS READY FOR THE PEAS. BETTER PUT IT AND LOWER IT SEE, IT’S REALLY CARAMELIZING UNDERNEATH. WHEN IT’S LIGHTLY BURNED, YOU CALL IT CARAMELIZE, YOU KNOW, SO THERE IS A GREAT DEAL OF EUPHEMISM HERE. SO WE ARE GOING TO PUT SHALLOTS–I MEAN SCALLIONS IN THERE AS WELL IN MY SOLE. THERE IS–AND THOSE SOLE WILL–WILL COOK, COVERED, IN ABOUT FIVE, SIX MINUTES OR SO. NOW, OKAY. NOW LET’S CHECK THIS–THOSE PEAS ACTUALLY COOKED IN ONE OR TWO MINUTES. THAT’S A NICE MELANGE. LET ME TASTE IT. HMM, A DASH OF SALT STILL, A DASH OF PEPPER AND MAYBE A DASH OF OLIVE OIL–NEVER–NEVER BAD. I’LL BRING IT BACK TO A BOIL. THAT’S ABOUT FINE. THIS IS THE TYPE OF DISH YOU CAN DO AT THE LAST MOMENT. EVEN IF YOU WANTED TO DO THAT A LITTLE BIT AHEAD, I WOULD TELL YOU SAUTE YOUR ENDIVE AND THE MUSHROOM AND WAIT BASICALLY UNTIL THE PEOPLE SIT DOWN TO PUT THE PEAS IN IT. IF YOU DO THAT AHEAD OF COURSE YOUR PEAS ARE GOING TO DISCOLOR IN LIKE FIVE, TEN MINUTES. WE CAN SEE THAT THIS IS BOILING AND STEAMING AT THE SAME TIME, YOU KNOW, BUT THEY ARE STAYING IN THE SHAPE THAT I PUT THEM IN. SO I CAN LOWER THAT HEAT, AND IT WILL PROBABLY TAKE MAYBE TWO–TWO, THREE MINUTES. THE SOLE ARE JUST ABOUT RIGHT NOW. THEY’RE EVEN SLIGHTLY UNDER, BUT I WANT TO HAVE THEM SLIGHTLY UNDER BECAUSE THEY’RE GOING TO STAY IN THERE A LITTLE WHILE. SO LET’S GET THE SAUCE OUT OF IT–I MEAN, THAT IS THE JUICE. THE BEST WAY IS REALLY TO TAKE YOUR–YOUR LID AND HOLD THE FILET OF SOLE WITH THE LID WHILE IT TOTALLY DRAIN OUT. THAT’S IT, AND THEN YOU CAN KEEP IT WARM IN THERE. AND THEN REDUCE, BRING IT TO A BOIL. I HAVE ABOUT–ABOUT 2/3 MAYBE–MAYBE 2/3 OF A CUP OF– OF LIQUID IN THERE, AND I WANT IT TO GO DOWN TO ABOUT 1/2 A CUP, 1/3 OF A P. HERE WE ARE NOW; I THINK IT’S FINE. I’M GOING TO PUT THE BUTTER IN THERE. AS I SAID, THIS IS THE WHIPPED BUTTER. PUT ABOUT THE VALUE OF 1/2 A CUP WHICH WOULD BE–IT WOULD BE PROBABLY IN REGULAR BUTTER ABOUT, I DON’T KNOW, 1/3 OF A STICK OR SOMETHING LIKE THIS. THIS WILL EMULSIFY IT IN THERE. YOU CAN SEE THAT I CAN REALLY BRING IT TO–TO A BOIL. IT WILL BE NICE AND VERY CREAMY. SEE, I JUST WANTED TO SHOW YOU IT COME TO A BOIL. NOW IT’S GOING TO RISE LIKE MILK, YOU KNOW, WHEN IT BOIL, BUT IT DOESN’T BREAK DOWN LIKE A REGULAR BUTTER WOULD. SO THAT’S IT. I CAN SERVE THE PEAS. THERE. NICE, FANCY BOWL HERE. AND THE FILET OF SOLE. AT HOME, I WOULD HAVE THAT PLATTER IN THE OVEN SO THAT IT KEEP WARM. OF COURSE, YOU KNOW, HERE YOU CAN ARRANGE YOUR FILET OF SOLE THIS WAY. I HAVE EIGHT SO I HAVE TO PUT ANOTHER ONE IN THE MIDDLE HERE. OKAY, A FAIR AMOUNT OF GARNISH, YOU KNOW YOU HAVE A FAIR AMOUNT OF MUSHROOM HERE. I HAVE A LITTLE BIT OF LIQUID LEFT IN THE BOTTOM. I DON’T WANT TO DILUTE THE SAUCE TOO MUCH SO I’LL LEAVE IT THERE. AND… LOOKS GOOD. NOW I CAN PUT MY SAUCE ON TOP. YOU COULD ALSO THICKEN THE SAUCE A LITTLE BIT IF YOU WANT. I HAVE ENOUGH OF THE SAUCE TO SERVE A LITTLE BIT SEPARATE. AND MAYBE–MAYBE A LITTLE BIT OF CHIVES ON TOP TO–I THINK CUTTING A LARGE–LARGE PIECE OF CHIVE LIKE THIS A BIT DIFFERENT. AND HERE IT IS: THE FILET OF SOLE WITH MUSHROOM SAUCE. PEAS, MUSHROOM, AND ENDIVE VEGETABLE NEXT TO IT. I STILL REMEMBER MY AUNT WHEN I WAS A KID MAKING PEAR AND COFFEE TO USE LEFTOVER COFFEE, YOU KNOW? IT’S A GOOD WAY OF USING LEFTOVER COFFEE, AND I HAVE ABOUT A CUP AND A HALF OF COFFEE THERE, ALSO. WHOOPS, IT’S HOT, AND THE–I PUT THEM TO POACH E PEAR IN IT. I HAVE CUT SOME PEAR HERE WHICH ARE HOLLOWED INSIDE. YOU CAN USE ANY TYPE OF PEAR THAT YOU WANT, BUT THAT HAPPENS TO BE THE SMALLER ONE. YOU CAN BUY–I LIKE THE BOSC, YOU KNOW, THOSE SMALL BOSC PEAR. THE PEAR HAS TO COOK UNTIL THEY ARE TENDER. OKAY, SO HERE WE HAVE COFFEE. I HAVE SOME BROWN SUGAR IN IT AND A LITTLE BIT OF VANILLA, AND–AND THAT’S IT. NOW IT’S COMING TO A STRONG BOIL. WHAT YOU WANT TO DO–COVER IT. YOU WANT TO REDUCE YOUR HEAT SO THAT IT JUST BOILS GENTLY AND WAIT UNTIL IT’S TENDER. WE CAN SEE THAT NOW MY KNIFE GOES THROUGH VERY EASILY, SO IT’S COOKED. SO I CAN REMOVE THE PEAR. THEY HAVE NOW TAKEN A BROWNISH, NICE BROWNISH COLOR. OKAY. AND THEN I WANT NOW TO PUT IT BACK ON HIGH HEAT TO REDUCE THAT BY ABOUT HALF. AND WE CAN STOP THE HEAT. I WANT TO THICKEN IT A LITTLE BIT WITH A TINY BIT OF ARROWROOT HERE, AND IT THICKENS ON CONTACT, YOU KNOW? JUST TO GET IT SLIGHTLY OILY, SYRUPY, AND I WANT TO PUT A LITTLE BIT OF MADEIRA INT, A COUPLE OF TABLESPOON. AND THAT’S IT. WE JUST HAVE TO LET IT COOL OFF. I COULD POUR THIS IN THERE OR PUT MY PEAR BACK IN… YOU KNOW, IN THE SYRUP LIKE THIS AND THEN PUT THEM TO COOL. IF I AM IN A HURRY, I PUT THEM IN ICE SO THEY’LL COOL IN LIKE TEN MINUTES OR SO, SO I CAN SERVE THEM. THE PEAR ARE ABOUT COOL NOW. YOU CAN SEE THE SYRUP IS MUCH THICKER AND ALL THIS, SO IT’S TIME TO SERVE THEM. THEY DON’T HAVE TO BE ICE-COLD. I THINK WHAT WE’LL PUT UNDERNEATH IS A LITTLE PIECE OF BRIOCHE. YOU CAN BUY THAT TOO. BRIOCHE IS ALWAYS GREAT WITH ANYTHING. WE’LL PUT A PIECE OF BRIOCHE IN THE BOTTOM OF MY GLASS HERE, AND I CAN STAND THE PEAR ON TOP OF IT. A VERY SIMPLE TYPE OF DESSERT, YOU KNOW, BUT VERY OFTEN, FRUIT DESSERT IS USUALLY WHAT I DO THE MOST AT HOME. SO A LITTLE PEAR LIKE THIS AND, OF COURSE, A LOT OF THAT DARK MAHOGANY SYRUP, YOU KNOW, FLAVORED WITH THE MADEIRA. THERE WE ARE. THERE COULD BE A COUPLE OF SLICED ALMOND ON TOP OF IT TO GIVE IT A BIT OF TEXTURE AND COLOR. YOU CAN EVEN PUT A BIT OF CHOCOLATE, YOU KNOW? CHOCOLATE AND COFFEE GOES WELL TOGETHER. I MEAN, YOU CAN USE YOUR VEGETABLE PEELER WITH A LITTLE BIT OF DARK CHOCOLATE ON TOP ALWAYS HELP. AND THIS IS IT, YOU KNOW, OUR PEAR IN COFFEE. YOU CAN ENJOY IT WITH A LITTLE BIT OF MADEIRA, A BIT OF PORT WINE. ANY OF THOSE WINES WOULD BE GOOD WITH IT. THAT’S WHAT I’M GOING TO DO. AND REMEMBER, FOR THE FOOD TO TASTE GOOD, IT HAS TO BE PREPARED WITH LOVE. 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 HARFFEN 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.




Comments
  1. Different ball games. Gordon does modern, Jacques does classic French. If we're talking Michelin judges, Gordon would wipe the floor with Jacques, just because they're looking for something new and edgy. If it were a panel of French judges, Jacques would probably prevail. It would really depend on the competition and what the criteria for judging were.

  2. Everybody wins because they're DIFFERENT. But in my book it would always be chefs like Jacques Pepin and Julia Child even I like Alice Waters because these chefs bring a certain hear & soul to their food which is set-apart and incomparable. Then when eating their food I would like to listen to some clsssic Jazz like vintage Oscar Peterson or Erroll Garner or Ahmad Jamal. HEAVEN, SHEER HEAVEN. DIVINE food and music. Let it be on a hill in Jerusalem, Israel or in Berkeley, CA or Sausalito, CA.

  3. It's a pleasure to watch people who love what they're doing. It's calming and easy on the eyes. His food looks delicious. So different from today's young chefs. Having a pleasing personality is STILL important even in rough-n-tough 2012…especially in 2012!

  4. I am making this soup tonight to go along with the gros pain I baked this morning. Every recipe in this episode sounds amazing! Thank you M. Pépin.

  5. wrong, the desigation of 3 stars really goes to the restaurant, the decore the china and silverware how comfortable the chairs are if if the valet parks your car well all go ito the accout,
    gordon ramsey runs a good operation, but if you think he matchs up with pepin as a chef
    your stoned
    remember what pepin is doig on these shows is desighed for regular people to copy at home
    this is NOT what he CAN do i a professioal kitchen
    trust me, he would totaly mop the floor with gordon ramsey

  6. no contest
    gordon ramsey is an englishmen who been cooking for 20 years
    IN ENGLAND
    JAQUES PEPIN IS A MAJOR LEUGE FRENCH CHEF WITH 60 YEARS PROFESSIOAL EXPERIECE
    IN FRANCE AND N.Y.C.
    yes ramseys resturats are famous
    its called ADVERTISING
    IF YOU WANT TO SPEND ENOUGH MONEY YOU CAN BE FAMOUS TOO
    MCDONLDS IS FAMOUS
    COKACOLA IS FAMOUS

  7. I was referring to "Rachel Ray's 30 minute meals" show. i've watched a few episodes and I tried to handle the voice to learn some quick tips and tricks. I thought it was cool how she always said her mom taught her everything. then she has her mom on the show and treated her like crap. Maybe she apologized to her later, but on cable TV, she didn't.

  8. I think Ramsay's a good chef, I just don't like the format of his Hell's Kitchen series (UK & US versions). If it weren't for Youtube I'd never see Gordon's cooking lessons outside of his yelling show.

  9. I made the butternut squash soup (no chicken broth, just water) last fall and is absolutely delicious!! I was looking for the recipe because I'm doing it again 🙂

  10. " maybe somebody did something to my wine " , better taste it !!! I love chef Pepin's comments …the mater chef !

  11. Jacques and Julia have to be my favorite chefs. I grew up watching their program Julia and Jacques cooking at home on PBS. No one will ever be able to replace these two great chefs. Thank you Jacques for showing us such great dishes and great kitchen techniques

  12. He does such violence to the vowels, but it is very relaxing, I find, listening to him as he cooks. I can only understand half of what he says but nonetheless it is relaxing.

  13. At 9:00 is the most perfect shot I have ever seen of “heat until the oil is shimmering.” Usually it is a side shot and you cannot see the variations in heat that makes the the oil “shimmer”.

  14. I love the fact he makes a full meal appetizer main course and dessert love it love it love it love it!!!!! And that goat cheese baguette definitely throwing up in the oven while I'm cooking to hush everybody up with a glass of wine. that would be great to have just before you serve New York strip oh my goodness my mind is going all over the place and my stomach is in a happy place and isn't me but the music in the beginning it just makes me so happy because I know he's going to make something wonderful it reminds me of the Peanuts gang!!!! Charles Schulz I just love it🎹🎵🎹🎶🎵 say what you want to say Jacques Pepin makes me very happy the possibilities are endless!!!!!! I sure do miss your face I love watching him every Saturday morning now you get informationals????? Who would have ever thought the times they are a changing!!!! God bless you Jacque Pepin!!!

  15. I made the Sole last night, but I finished with cream. Excellent!!! Light and very delicious. Very few of Jacques Pepin's recipes fail to amaze. I recommend this recipe.

  16. I know this is "fast food" but I never buy pre-packaged food like that butternut squash. Food that goes through a factory is much more likely to carry a disease such as salmonella or listeria.

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