>> Pépin: I HAD THIS TREAT,
BUT I WANT TO TALK A BIT ABOUT A
REAL SPANISH TREAT.
YOU TAKE BREAD OF THE COUNTRY
AND REALLY TOAST IT, RUB IT WITH
GARLIC, A VERY, VERY RIPE
TOMATO.
THE FLESH, YOU KNOW, YOU RUB ON
TOP OF IT.
YOU PUT A PIECE OF PROSCIUTTO
ALL OVER--PROSCIUTTO ON TOP.
RIGHT ON THAT TRAY.
A LITTLE DRIZZLE OF GOOD OLIVE
OIL.
THIS IS HEAVEN.
I ALWAYS PICK UP NEW IDEA WHEN I
TRAVEL.
AND I LIKE TO SHARE THEM WITH
YOU.
I'M 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: THIS IS PACO, MY
DOGGY.
HE LIKE TO BE WITH ME IN
THE KITCHEN.
AND HE DOESN'T EAT MUCH.
CONVENIENCE FOOD DOESN'T JUST
MEAN READY-MADE DISHES, FOR ME.
CONVENIENCE IS A PRECOOKED
CRUST FOR MY CHORIZO, MUSHROOM,
AND CHEESE PIZZA.
CANNED TUNA I USE FOR DRY PASTA
IN MY ORECCHIETTE WITH FENNEL
AND TUNA.
AN APRICOT JAM I USE TO FINISH
ON MY POPOVER WITH APRICOT JAM.
SO LET'S START COOKING.
I START WITH THOSE.
YOU HAVE THEM AT THAT MARKET IN
DIFFERENT SHAPE, DIFFERENT SIZE.
IN FACT, YOU CAN USE--YOU CAN
USE LAVASH BREAD AS WELL AS
TORTILLA, YOU KNOW, WHICH I DO
OCCASIONALLY.
SO WHAT I DO WITH THIS, I
USUALLY PUT A LITTLE BIT OF OIL
ON TOP.
THIS IS THE PALE SIDE, YOU KNOW.
THE OTHER SIDE IS A BIT BETTER
WITH SOME CHEESE ON IT.
SO I TURN IT OVER SO THAT IS
GOING TO BROWN IN THE OVEN
NOW, ON THIS SIDE.
AND THEN WE NEED TO PUT SOME
ONION IN THERE.
I HAVE ONION HERE.
YOU CAN SLICE THE ONION VERY
THIN.
[chopping]
AND RED ONION, WHITE ONION.
YOU KNOW, IT'S THE TYPE OF PIZZA
WHERE OFTEN YOU EMPTY YOUR
REFRIGERATOR AND WHATEVER HANGS
AROUND.
THIS IS WHAT YOU PUT IN THERE.
SO I HAVE FINELY SLICED ONION
HERE.
I'M GONNA PUT SLICE OF GARLIC
ALSO.
AND IT'S ONE TIME WHERE I REALLY
LIKE TO SLICE THE GARLIC RATHER
THAN CRUSH IT.
YOU KNOW, SLICE IT VERY THIN
LIKE THIS.
FLAKE OF GARLIC.
IF YOU DON'T WANT TO DO IT WITH
A KNIFE, YOU KNOW, YOU CAN USE A
VEGETABLE PEELER TO DO THAT.
AND THE VEGETABLE PEELER WILL DO
A GREAT JOB.
OKAY, THREE CLOVE OF GARLIC.
MY GUESTS LOVE STRONG FOOD.
I DON'T HAVE ANY TIMID GUESTS IN
MY KITCHEN.
WE EAT A LOT OF GARLIC AS LONG
AS EVERYONE EAT IT,
SO IT'S FINE,
AND DRINK RED WINE ON TOP OF IT.
OKAY, THEN I'M GONNA PUT CHORIZO
IN IT AND, OF COURSE, AT MY
MARKET, I HAVE FOUR OR FIVE
DIFFERENT TYPE OF CHORIZO.
AND FRANKLY, THIS ONE, WHICH IS
CHORIZO FROM SPAIN, IS PROBABLY
THE STRONGEST TOO.
THIS ONE IS A BIT MILD.
THIS ONE IS WEIRD-LOOKING.
I THINK I LIKE THAT ONE THE
BEST.
AND THERE IS, YOU KNOW, A LITTLE
BIT OF A CASING ON TOP.
REMOVE THE CASING AND YOUR
CHORIZO--SOMETIME YOU GO TO
PORTUGUESE MARKET AND THEY ARE
CALLED CHOURIZO.
O-U RATHER THAN C-H-O.
C-H-O-U.
AND IT HAS USUALLY VERY LARGER
PIECES OF MEAT.
BUT THIS ONE IS VERY GOOD.
IT WILL GIVE SOME COLOR TO YOUR
PIZZA AS WELL BECAUSE THIS IS
FLAVORED WITH SPANISH PAPRIKA,
AND THAT'S WHY IT'S REDDISH.
AND WHEN YOU COOK, LIKE, A
PAELLA ON ANYTHING WITH YOUR
CHORIZO, IT TEND TO DISCOLOR,
YOU KNOW, THE--MAKE IT ALL
REDDISH.
THIS IS WITH--YOU CAN, OF
COURSE, YOUR CLASSIC PIZZA
WITH...
WITH, YOU KNOW, ITALIAN SAUSAGE
AS WELL.
BUT I LIKE THE CHORIZO.
YEAH, THIS ONE IS PRETTY SPICY.
YOU CAN PREPARE THAT AHEAD, YOU
KNOW.
YOU NEVER GO WRONG WITH PIZZA.
I DO ALL KINDS OF SMALL
PIZZETTA, YOU KNOW.
SMALL PIZZA, AS I SAY, WITH
TORTILLA SHELL--7 INCH, 8 INCH,
AND ALL THAT.
I'M GONNA PUT SOME MUSHROOM
HERE.
WHY MUSHROOM?
WELL, THEY HAPPEN TO BE IN MY
REFRIGERATOR.
SO IT'S OFTEN THE CASE THAT WHAT
I PUT IN A DISH IS DETERMINED BY
WHAT'S IN THE REFRIGERATOR ON
THAT PARTICULAR MOMENT.
OKAY.
SO THOSE ARE REGULAR WHITE
BUTTON MUSHROOM--I MEAN, WHITE
MUSHROOM.
THOSE MUSHROOMS, ACTUALLY, ARE
ONE OF THE BEST MUSHROOMS IN THE
MARKET.
A LOT OF PEOPLE GO FOR EXPENSIVE
MUSHROOMS.
AND I BUY, YOU KNOW, SOMETIMES
CHANTERELLE AND OTHER TYPE OF
MUSHROOM AT THE MARKET THAT
COST, LIKE, A FORTUNE,
AND THEY HAVE LESS TASTE THAN
THOSE MUSHROOMS,
ESPECIALLY WHEN YOU BUY THOSE
MUSHROOMS WHEN THE VEIL IS
SLIGHTLY APPARENT, LIKE THIS.
YOU KNOW, OFTEN WHEN YOU
BUY--SURE, THE BUTTON MUSHROOM.
IT'S A TINY MUSHROOM THAT HAS
A LOT OF LIQUID IN IT, AND IT
HAS LESS TASTE.
WHEN THE MUSHROOM GETS OLDER, IT
OPENS, THE VEIL BECOMES
APPARENT, AND IT'S REALLY RIPE.
THAT'S WHY IT HAS TASTE.
BETTER THAN THAT, EVEN, YOU GET
IT IN THE LEFTOVER PART OF THE
SUPERMARKET, BECAUSE WHEN THOSE
BECOME BLACK A LITTLE BIT, THEY
PUT THEM THERE, AND YOU GET THEM
FOR NOTHING AT ALL.
SO THINK ABOUT THAT.
PEPPER.
AND I'M GOING TO GRATE SOME
CHEESE.
AND LIKEWISE, YOU KNOW, I USE
DIFFERENT TYPE OF CHEESE.
OF COURSE YOUR CLASSIC IS YOUR
MOZZARELLA CHEESE THAT YOU CAN
GRATE--I MEAN, CRUSH LIKE
THIS, OR EVEN DO IT BY HAND,
REALLY.
THIS HAPPEN TO BE A PRETTY SOFT
MOZZARELLA, AS YOU CAN SEE.
BUT IT'S ALL RIGHT.
OOPS, STAY UP.
BUT I LOVE TO PUT SWISS CHEESE
AS WELL.
OR HERE I HAVE A PIECE OF
FONTINA.
THIS IS ONE OF THE OTHER WAYS I
USE LEFTOVER CHEESE.
WHEN I DO PIZZA, OFTEN I OPEN
THE REFRIGERATOR.
I HAVE SUCH AND SUCH
CHEESE--BLUE CHEESE AS
WELL--AND I PUT IT INTO MY
PIZZA.
SO THIS IS ALMOST A SHOW OF
LEFTOVER.
SEE A PIECE OF--I COULD ALSO
SLICE IT WITH A KNIFE, REALLY,
LIKE YOU WOULD DO WITH THAT
PIECE OF OLD CAMEMBERT, YOU
KNOW.
LEFTOVER.
WHOA.
I CAN'T SEE MY CHORIZO ANYMORE.
OKAY, THIS AROUND.
I THINK I'M GILDING THE LILY A
BIT TOO MUCH, AS WE SAY.
NOW, A TINY PIECE OF--A LITTLE
BIT OF OLIVE OIL ON TOP.
AND THIS IS READY TO GO INTO THE
OVEN.
SPECIALTY PIZZA--COST YOU $25.
HERE YOU CAN PUT IT, YOU KNOW,
WITH WHAT'S LEFT OVER IN YOUR
REFRIGERATOR.
425 DEGREES OR 400 DEGREES FOR A
GOOD 20 MINUTES OR SO.
EVEN THOUGH THE DOUGH--EVEN
THOUGH THE DOUGH IS COOKED, IT
STILL NEED THAT AMOUNT OF TIME
IF YOU WANT IT A BIT, YOU KNOW,
CRUNCHY AND AS IT SHOULD BE.
AND NOW WE'RE GOING TO DO THE
ORECCHIETTE, WHICH IS THE LITTLE
EAR, WITH FENNEL AND TUNA.
I HAVE A POUND OF THOSE HERE.
YOU KNOW, THEY LOOK LIKE LITTLE
EARS.
AND REALLY, THE SAUCE STAY IN
THERE.
SO THEY ARE VERY NICE.
AND I'M GONNA PUT THIS--WHOOP--
INTO BOILING WATER.
SALTED BOILING WATER.
OKAY.
THEN YOU DON'T WANT TO--YOU WANT
TO STIR YOUR PASTA AT THE
BEGINNING A COUPLE OF TIMES,
WHATEVER PASTA YOU COOK, SO IT
DOESN'T STICK AT THE BEGINNING.
WHEN IT STARTS BOILING AGAIN,
YOU DON'T HAVE TO COVER IT
ANYMORE.
SO I THINK THAT THIS IS ON HIGH.
IT'S GONNA START BOILING SOON.
SO LET'S START THE SAUCE THAT I
HAVE HERE.
I'M GONNA DO A SAUCE WITH ALL
KIND OF DIFFERENT VEGETABLE.
START WITH OLIVE OIL, OF COURSE.
AND I'M GOING TO PUT ONION IN
THERE.
ONION.
AND I'M GOING TO PUT PIGNOLI
NUTS TO BROWN WITH THE ONION A
LITTLE BIT HERE.
IT'S GONNA TAKE A MINUTE OR SO
TO PICK UP SOME COLOR.
AND DURING THAT TIME, I'M GOING
TO CUT SOME FENNEL.
ONE OF THOSE NICE THINGS.
IT'S REALLY NICE BECAUSE IT'S
VERY, VERY THIN.
AND YOU KNOW, YOU WANT TO HOLD
IT THIS WAY.
YOU DON'T WANT TO PUT YOUR
FINGER ON TOP HERE.
YOU CAN USE THAT WITH A TOWEL,
YOU DON'T...
[scraping]
AND THAT'S CUT--I MEAN, IT'S
SHAVED REALLY VERY, VERY THIN.
OKAY.
SEE, QUITE A LOT.
I DO THE SAME THING WITH A
SALAD.
YOU PUT A BIT OF SALT ON IT, AND
THE SALT OFTEN GET IT A BIT
WILTED.
AND YOU CAN DO A WONDERFUL SALAD
WITH THAT.
SO HERE WE ARE.
A LITTLE MORE FOR THIS.
WHAT ELSE?
ANOTHER GREEN VEGETABLE.
I'M GONNA PUT THAT GREEN PEPPER
HERE.
YOU SEE THE PART WHERE THERE IS
A SEPARATION HERE.
THAT'S WHERE I'LL CUT IT.
SOMETIMES I PEEL IT, BUT NOT IN
THAT CASE.
HERE...
HERE WE ARE.
SO IT'S A MILD PEPPER.
YOU KNOW, I MEAN, YOU COULD PUT,
ACTUALLY, A JALAPENO IN THERE OR
A SERRANO.
AFTER THE PIGNOLI STARTS GETTING
A LITTLE COLOR, THEN I'M GOING
TO ADD THIS.
THIS IS ABOUT FINE.
MOISTURE...
THIS...
RED PEPPER.
I COULD HAVE PUT PIMENTOS, YOU
KNOW, THAT I BUY AT MY MARKET
ALL DONE, AS WELL.
HERE WE ARE.
ALL THOSE VEGETABLES ARE GOING
TO GET A BIT SOFTER.
THAT'S WHAT I WANT.
YOU CAN SEE THAT THE PIGNOLI NOW
HAVE PICKED UP SOME COLOR, SO I
TURN THEM SO THEY ARE ON TOP.
THEY DON'T BROWN TOO MUCH.
BUT WITH THIS I'M PUTTING
RAISINS...
AND CANNED TUNA THAT I HAVE
HERE.
SO THE TUNA--I HAVE THE MOISTURE
IN THERE.
AND THIS IS SIMILAR TO RECIPES
THAT I'VE SEEN WITH PASTA
HERE WITH SARDINE, YOU KNOW?
AND I'VE HAD IT, ACTUALLY, WITH
CANNED SARDINES AS WELL AS WITH
FRESH ONES.
I'M GONNA PUT A LITTLE BIT OF
WATER MAYBE IN THERE.
PUT A COUPLE OF CLOVES OF
GARLIC.
HERE WE ARE.
WE HAVE A LOT OF SEASONING IN
THERE.
A LOT OF TASTE.
AND I PUT PEPPER ON TOP.
A BIT OF SALT.
COVER THAT.
AND THAT'S GOING TO SOFTEN FOR A
COUPLE OF MINUTES.
WELL, IT'S GOING WELL.
I THINK I SHOULD PUT SOME
PARSLEY IN IT.
A WHOLE BUNCH OF PARSLEY.
PARSLEY IS VERY GOOD FOR YOU.
EVERYTHING IS VERY HEALTHY.
EVERYONE WANT TO DIE IN GOOD
HEALTH, SO WE'RE DOING HEALTHY
FOOD.
A LOT OF...
GOOD.
ANOTHER COUPLE OF MINUTES OF
COOKING.
LET ME CHECK MY PASTA AGAIN.
MM.
IT'S PRETTY AL DENTE.
I LIKE IT AL DENTE.
THAT IT, YOU KNOW, FIRM TO THE
TEETH.
BUT NOT REALLY WHEN THE CENTER
OF THE PASTA IS STILL A LINE OF
WHITE, UNCOOKED DOUGH, YOU KNOW,
WHICH PEOPLE PREFER IT THAT WAY.
NOT ME.
AND MY MOTHER LIKE IT WELL DONE.
OKAY, THIS IS COOKED ENOUGH.
AND I THINK IT'S TIME TO COMBINE
THE TWO TOGETHER.
WHEN I DO SOMETHING LIKE THIS, I
ALWAYS USE, YOU KNOW, SOME OF
THE LIQUID FROM THE PASTA IN A
BOWL AT THE END, YOU KNOW?
BECAUSE THE PASTA WILL STILL
ABSORB THIS.
LET ME SHUT THAT OFF NOW.
LET IT DRAIN.
AND THEN I CAN COMBINE IT.
MY POUND OF PASTA.
IT'S INTERESTING WHEN YOU THINK,
WHEN YOU COOK PASTA,
SOMETIME--LIKE, IF I PUT EDIBLE
MACARONI, PENNE, RIGATONI, ANY
OF THOSE--A POUND OF PASTA GO A
MUCH LONGER WAY.
I SERVE 5, 6 PEOPLE WITH IT THAN
I COOK A POUND OF--A POUND OF
SPAGHETTI OR--AND SPAGHETTI AND
ALL THAT, USUALLY IT JUST SERVES
MY WIFE AND ME, SO...
I DON'T KNOW WHY, BUT THE
LINGUINI, PARTICULARLY WITH CLAM
SAUCE, WE DON'T GET MUCH MORE
THAN TWO PEOPLE.
OKAY, THIS IS NICE AND MIXED
NOW.
LET ME TASTE IT TO SEE IF THE
SEASONING IS RIGHT.
MM, THAT'S GOOD.
NOW, I PUT PARMIGIANO-REGGIANO
IN IT.
DON'T BE TOO MODEST WITH IT,
MAYBE A LITTLE MORE OLIVE OIL.
AGAIN, IN THE CENTER HERE.
I THINK I HAVE ENOUGH FOR 10
PEOPLE HERE, ANYWAY.
OKAY.
THERE IS A BIG PASTA BOWL.
OKAY.
SEE, WHEN YOU DO THAT TYPE OF
THING, IT'S PRETTY--A ONE-MEAL
TYPE OF THING.
WELL, ON TOP OF IT, I LIKE TO
ADD A LITTLE MORE PASTA,
SOMETIMES WITH A VEGETABLE
PEELER LIKE THIS.
MAKE NICE, YOU KNOW, LITTLE
STRIP OF CHEESE.
AND MAYBE, EVEN ON TOP OF THAT,
ANOTHER LITTLE DASH OF OIL.
JUST A LITTLE BIT.
WE CAN PUT SOME OF THAT TOO,
BECAUSE THAT'S WHAT WE STARTED
WITH.
SO THIS IS THE ORECCHIETTE WITH
FENNEL AND TUNA.
OKAY, LET'S MAKE OUR POPOVER
WITH APRICOT JAM.
I HAVE 3 TABLESPOONS OF BUTTER
HERE, MELTED.
AND WHAT I'M GOING TO PUT IS
1/2 CUP OF FLOUR IN THERE.
2 TABLESPOONS OF SUGAR.
A LITTLE DASH OF SALT.
PUT IN 2 EGGS.
ONE.
TWO.
AND 1/2 CUP OF MILK, ABOUT.
I'LL PUT A LITTLE BIT IN THERE
AND START MIXING.
YOU SEE, WHEN YOU HAVE A CERTAIN
AMOUNT OF LIQUID IN A BATTER
LIKE THIS, IT'S GOOD TO PUT ONLY
HALF OF YOUR LIQUID IN IT SO
THAT IT'S THICK ENOUGH, LIKE
IT IS FAIRLY THICK HERE.
SO WHEN IT'S THICK I CAN WORK IT
OUT WITH THE WHISK AS I'M DOING
HERE.
AND THE THREAD OF THE WHISK WILL
GO THROUGH SOMETHING THICK
ENOUGH SO THAT IT LIQUIFIES AND
MAKES IT VERY, VERY SMOOTH.
AND THEN I CAN PUT THE REST OF
THE LIQUID.
WHAT I'M SAYING IS THAT IF I PUT
ALL OF THE LIQUID AT THE
BEGINNING, THEN THE FLOUR GET
WET WITH THE LIQUID.
YOU KNOW, THE PROTEIN IN THE
FLOUR.
AND WHAT HAPPENED, IT FORMED
LITTLE LUMP.
AND THEN YOU HAVE TO STRAIN IT.
ABOUT 1/4 CUP, HERE, OF SOUR
CREAM THAT I HAVE IN THERE.
SO THIS IS A VERY FAST DESSERT
THAT SHE LOVES.
I HAVE 3 TABLESPOONS OF BUTTER
IN THERE THAT I PUT IN THERE.
THERE'S A LITTLE BIT LEFT, OF
COURSE, IN MY PAN.
AND I'M GONNA PUT THAT IN THERE.
AND THAT'S IT.
AND THAT GOES INTO THE OVEN THIS
WAY.
SO IT'S PRETTY EASY TO DO.
AGAIN, ABOUT 400--400-DEGREE,
425-DEGREE OVEN.
TAKE ABOUT 20 MINUTES OR SO.
MIGHT AS WELL CHECK MY PIZZA
WHILE I'M HERE.
AND I THINK IT'S DONE.
THE PIZZA IS BEAUTIFULLY BROWN.
I'LL HAVE IT HERE.
I HAVE TO CLOSE THE DOOR OF THE
OVEN.
OKAY.
AND THE BEST, YOU KNOW, WITH A
PIZZA IS REALLY TO DO A SALAD
WITH IT.
AND THAT'S, I THINK, WHAT I'M
GOING TO DO.
AND THE GREEN SALAD--VERY OFTEN
NOW WHAT I DO, I TAKE A CLOVE OF
GARLIC.
I CRUSH IT.
[banging]
IF I WANT TO DO IT WITH GARLIC.
CHOP IT.
YOU CAN USE A...
[chopping]
YOU CAN USE A GARLIC PRESS AS
WELL, YOU KNOW, BUT THE TIME IT
TAKES ME TO CLEAN UP THE INSIDE
OF THAT LITTLE THING,
CUTTING TAKES ME FASTER THAN
DOING IT BY HAND.
I HAVE A JAR OF MUSTARD HERE,
AND YOU CAN SEE THERE IS ABOUT
1 TABLESPOON, MAYBE
2 TABLESPOONS OF MUSTARD LEFT IN
IT.
AND OFTEN, WHEN I'M AT THE
END OF IT--OR FRANKLY, I TAKE A
FRESH JAR--I PUT THAT IN THERE.
THEN I PUT SALT.
THEN I PUT A FAIR AMOUNT OF
PEPPER IN IT.
THEN RED WINE VINEGAR.
YOU KNOW, SOMETIMES I TAKE THE
THINGS OUT.
ABOUT 1/4 OF IT.
YEAH, IT'S ABOUT 1/4.
AND THEN THE OLIVE OIL.
I FILL IT UP LIKE THIS.
AND THEN I HAVE A JAR OF
VINAIGRETTE, YOU KNOW.
I MEAN, THIS GOTTA COST $4.00
AT THE MARKET, YOU KNOW, ALL
DONE.
AND HERE YOU HAVE A JAR OF FRESH
VINAIGRETTE WHICH IS READY FOR
THE NEXT WEEK EACH TIME YOU DO A
SALAD AS I'M DOING HERE.
YOU CAN SEE THAT BY WEEPING IT,
IT KIND OF EMULSIFIED.
YOU KNOW, SO I HAVE MY SALAD ALL
READY HERE.
THAT'S IT.
SALAD AND PIZZA: ONE OF THE
BEST MEALS YOU CAN HAVE.
AND OUR PASTA IN ADDITION TODAY.
THIS IS CARBOHYDRATE--YOU KNOW,
THE GENERIC KIND OF RECIPE.
OKAY, LET ME PUT THIS ON TOP.
THIS IS HIGH ENOUGH HERE.
MY PIZZA WILL CUT BEAUTIFULLY
HERE.
THAT'S IT.
OKAY.
A NICE PORTION OF SALAD LIKE
THIS.
SLICE OF PIZZA.
A GLASS OF RED WINE.
THIS IS IT.
THIS IS MY LUNCH.
CHORIZO, MUSHROOM, AND CHEESE
PIZZA.
I'M SURE THE POPOVER IS READY
NOW.
IT'S THE TYPE OF DESSERT THAT
THE KIDS LOVE TO EAT.
I DO THIS WAY.
AND--YEP.
WHOOP.
GOOD.
OKAY, I'M ABOUT NICE AND WARM
THIS WAY.
I LOVE TO DO THAT WITH A LITTLE
BIT OF APRICOT JAM.
I DO MY OWN APRICOT JAM.
I HAVE INCREDIBLE APRICOT.
I LOVE TO DO THE JAM.
AND THIS, YOU KNOW, I JUST PUT
IT IN THE MICROWAVE OVEN ABOUT
30 SECONDS, 40 SECONDS OR MORE,
JUST TO COOL IT OFF A BIT.
A LITTLE DASH OF COGNAC FOR ME
OR MY WIFE.
YOU SERVE THAT TO THE KID?
PROBABLY NOT.
ON TOP, AND THEN WE PUT THAT IN
THE MIDDLE OF IT.
YOU COULD PUT SOME NUTS IN IT,
EVEN, IF YOU WANTED TO.
BRING THAT TO THE SIDE.
IT'S LIKE A TYPE OF CREPE.
A TYPE OF DESSERT WHICH IS
REALLY SATISFYING, EASY TO MAKE,
AND GOOD TO EAT.
HERE WE ARE.
OKAY, YOU CAN PUT A LITTLE BIT
OF CLASSIC POWDERED SUGAR ON TOP
OF THIS, YOU KNOW.
ESPECIALLY ON THE OUTSIDE.
ENOUGH.
AND THIS IS WARM POPOVER WITH
APRICOT JAM.
IF YOU PUT SOME ON THE APRICOT
JAM, YOU KNOW, OR IN THE APRICOT
JAM, YOU MIGHT AS WELL PUT SOME
IN YOUR GLASS TOO.
AND YOU KNOW, WHEN AN UNEXPECTED
GUEST ARRIVES, YOU CAN PUT
TOGETHER A WONDERFUL MEAL TO
SHARE FROM YOUR PANTRY.
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,
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FROM THE SERIES,
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BEHIND THE SCENES.
CALL:
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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.captionmax.com
>> male announcer: A KQED
TELEVISION PRODUCTION.
