>> Pépin: ONE OF THE GREAT
WAY OF USING DAY-OLD BREAD,
LIKE BAGUETTE OR COUNTRY BREAD,
IS TO CUT THEM INTO SLICE AND
INTO BIG STICK LIKE THIS, PUT
THAT ONTO A TRAY, LITTLE BIT OF
OLIVE OIL OR OTHER OIL ON TOP.
YOU MIX CHEESE--GRATED CHEESE,
PAPRIKA, CUMIN.
IT CAN BE PARMESAN OR OTHER
CHEESE.
MIX IT TOGETHER.
SPRINKLE IT ON TOP.
IN THE OVEN EIGHT, TEN MINUTE
UNTIL IT'S NICE AND CRUSTY LIKE
WE HAVE HERE.
CHEESY BREADSTICK.
WASTE NOT, WANT NOT.
CONVENIENT AND ECONOMICAL.
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: TODAY I'M MAKING
BREAD.
I DON'T THINK PEOPLE THINK THAT
BREAD IS FAST FOOD, BUT REALLY,
THAT PARTICULAR RECIPE IS VERY,
VERY LITTLE WORK, AND I WANT TO
SHOW YOU HOW TO DO THAT.
AND WE'RE GOING TO SERVE THAT
WITH COCOTTE EGGS WITH A CREAM
MUSHROOM, A BIT OF COGNAC.
THAT'S A VERY ELEGANT FIRST
COURSE, AND A RAGOUT OF
BROCCOLINI, BEANS, SAUSAGE,
CLAM, AND THAT'S PRETTY HEALTHY,
AND WE'LL END UP WITH A
COOKIE DOUGH RASPBERRY TART.
NICE MENU.
SO LET'S START DOING THE BREAD.
VERY EASY.
I HAVE ABOUT 2 1/2 OR 2 1/4
ABOUT CUP OF TEPID WATER.
THE WATER SHOULD BE TEPID.
THEN A COUPLE OF TEASPOON OF
SALT IN THERE.
THEN I PUT ABOUT ONE TEASPOON
OF YEAST.
YOU KNOW, THE YEAST IN IT COULD
BE A LITTLE MORE, A LITTLE LESS.
IT'S FINE.
AND THIS IS IT.
AND THEN THE FLOUR.
SO THIS IS IN A POT, AND I HAVE
4 CUP OF FLOUR, WHICH IS ABOUT--
A LITTLE MORE THAN A POUND.
3 CUP OF FLOUR IS A POUND
OF FLOUR.
I KNOW MANY RECIPE TELL YOU
3 1/2 CUP, BUT BASICALLY IF YOU
GRAB IT INTO THE POT AS I DO
AND LEVEL IT UP, 3 CUP LIKE
THAT WILL GO BETWEEN 15 AND 17
OUNCES.
SO THAT SAID, YOU PUT
EVERYTHING TOGETHER.
STIR IT WITH A STURDY SPATULA
LIKE THAT.
IT SHOULD BE A KIND OF A GOOEY
DOUGH.
THIS WAY, YOU KNOW, A THICK--
AND THIS IS IT, ABOUT ALL THERE
IS TO IT.
YOU PUT THAT IN THERE.
REMEMBER THAT IN THAT RECIPE,
YOU MIX IT IN THAT POT.
YOU PROOF IT IN THAT POT, AND
THEN YOU PUT THE POT IN THE
OVEN.
SO IT'S PRETTY EASY.
KEEP IT AT ROOM TEMPERATURE FOR
ABOUT AN HOUR, HOUR AND A HALF,
DEPENDING ON THE TEMPERATURE
AROUND, AND THEN WE'RE READY TO
BREAK IT DOWN.
SO I MIGHT AS WELL HAVE A
LITTLE MORE COFFEE WHILE I'M
WAITING.
I THINK IT'S ABOUT IT HERE.
YEAH, IT SMELLS WONDERFUL.
SO YOU CAN SEE IT'S PUFFY
AROUND.
IT START GOING UP.
SO I WANT TO BREAK IT.
YOU JUST STIR IT A LITTLE BIT
TO BREAK THE DOUGH.
THAT'S THE FIRST RISE, AND
THAT'S IT.
BASICALLY, THAT'S WHAT WE DO.
YOU BREAK IT ONCE, AND YOU DO
THAT AT NIGHT, AND I DO IT AT
NIGHT, AND THEN I PUT THAT IN
THE REFRIGERATOR OVERNIGHT, 10
HOURS, 12 HOURS, EVEN 14 HOURS,
DEPENDING HOW LONG YOU SLEEP.
IT'S READY FOR THE REFRIGERATOR.
THERE IT IS.
I HAVE ONE HERE, JUST BEEN IN
THERE FOR, LIKE, 12 HOURS.
SO YOU CAN SEE THAT IT'S
PROOF.
YOU HAVE THOSE BUBBLE ON TOP
AND ALL THAT, AND OF COURSE
HERE YOU DON'T WANT TO DEFLATE
IT.
ALL YOU DO NOW, WITHOUT THE
LID--OVEN 425, 450 DEGREE,
ABOUT 40 MINUTES, AND THAT'S
ABOUT ALL THERE IS TO IT.
SO I HAVE ONE HERE WHICH HAS
BEEN COOKED THAT AMOUNT OF TIME.
IT'S BEEN ON THE TABLE FOR A
LITTLE WHILE TO DEFLATE, AND IT
SHRANK A LITTLE BIT.
SO YOU CAN SEE THAT IT HAS A
NICE CRUST.
THIS IS A NON-STICK PAN, SO
THIS IS IT.
YOU CANNOT ASK FOR A BREAD TO
BE EASIER TO DO THAN THAT ONE.
SO HERE WE HAVE OUR BREAD HERE,
AND NOW TIME TO MAKE DESSERT,
AND THE DESSERT HERE, AGAIN,
MAKE YOUR LIFE EASIER.
I'M DOING IT WITH COOKIE DOUGH,
BUT COOKIE DOUGH THAT YOU BUY
AT THE SUPERMARKET, AND YOU USE
ABOUT 6, 8 OUNCES OF COOKIE
DOUGH.
SO I HAVE A PIECE LIKE THIS,
BUT YOU CAN ROLL A ROLLING PIN
AS WELL.
ABOUT, YOU KNOW--YOU KNOW, WHEN
YOU ROLL IT LIKE THIS, BE
CAREFUL BECAUSE SOMETIME THE
PLASTIC THAT YOU HAVE ON TOP
GOES UNDERNEATH AND IT'S STUCK.
SO YOU HAVE TO KEEP IT LOOSE ON
TOP.
THIS IS ABOUT ALL RIGHT.
SO YOU PLACE THAT DIRECTLY ON A
COOKIE SHEET HERE
THIS WAY.
HERE IT IS.
AND THEN IF IT'S MAYBE NOT
QUITE ROUND, YOU CAN ALWAYS
TAKE A LITTLE PIECE HERE TO PUT
THERE AND ALL THAT, BUT WHAT I
WANT TO DO IS TO BRING BACK THE
SIDE UP, YOU KNOW, GENTLY LIKE
THIS TYPE OF COOKIE DOUGH.
YOU WANT IT, MAYBE, TO BRING IT
BACK TWICE TO HAVE A CERTAIN
THICKNESS FOR THE EDGE.
IT'S ABOUT FINE HERE.
NOW YOU CAN SEE, FOR EXAMPLE,
THAT IT'S THICKER HERE, AND I
DON'T HAVE AS MUCH DOUGH RIGHT
HERE.
SO WHAT I DO, I PRESS LIKE THAT
WITH MY HAND IN THAT DIRECTION
TO MAKE IT ABOUT THE SAME ALL
AROUND, YOU KNOW.
LIKE MODELING CLAY, YOU KNOW.
THE KID LOVES TO DO THAT.
AND AFTER THAT, YOU CAN DO A
DESIGN WITH YOUR FINGER.
YOU CAN HAVE A LITTLE BIT OF
FLOUR THERE, AND YOU PRESS WITH
ONE FINGER AND PINCH IT LIKE
THIS, YOU KNOW.
MOVE IT ALL AROUND.
SO THOSE STORE-BOUGHT DOUGH OF
COURSE MAKE YOUR LIFE EASIER TO
DO.
ALTHOUGH YOU CAN MAKE YOUR OWN,
AS WELL.
OKAY, SO THIS IS ABOUT--YOU
KNOW, ABOUT 8 INCHES.
YOU CAN PRICK THE CENTER A
LITTLE BIT IF YOU WANT, AND
THAT'S IT.
THAT GOES INTO THE OVEN ABOUT
TEN MINUTES.
THERE WE ARE.
GOOD.
SO THE DOUGH, THE BREAD IS MADE.
THE DOUGH FOR THE DESSERT IS
MADE.
SO IT'S TIME TO START THE FIRST
COURSE, AND THOSE ARE VERY
ELEGANT TYPE OF LITTLE COCOTTE
HERE THAT WE CALL.
WE'RE GOING TO HAVE AN EGGS IN
IT AND A BASE OF MUSHROOM
UNDERNEATH WITH SHALLOTS, WITH--
VERY ELEGANT.
DEGLAZED WITH A LITTLE BIT OF
COGNAC.
SO WHAT I HAVE HERE IS A BIT OF
SHALLOTS.
I NEED A LITTLE BIT OF OIL
THERE, A DASH OF OIL.
THAT SHOULD BE FINE, AND YOU
DON'T WANT TO HAVE TOO MUCH
BECAUSE THOSE ARE RELATIVELY
SMALL.
THOSE ARE ABOUT 1/2 CUP 
COCOTTE, YOU KNOW.
SO HERE A LITTLE BIT OF
SHALLOTS.
THERE IT IS.
SOME MUSHROOM.
JUST SLICE--COARSELY CHOPPED
LIKE THIS, ALL SLICE.
I NEED ABOUT A CUP OF IT.
THERE WE ARE.
I LIKE ANYTHING WITH EGGS, YOU
KNOW.
OKAY, THIS WILL RENDER A LITTLE
BIT OF WATER, A LITTLE BIT OF
LIQUID.
I NEED MORE.
I NEED ABOUT--WAIT,
THAT'S MORE THAN ENOUGH.
OKAY, SALT, PEPPER IN IT, AND
THAT'S IT.
SOMETIME, YOU KNOW, I PUT A
LITTLE BIT OF WATER AT THE
BEGINNING IN SOMETHING LIKE
THIS TO GIVE MOISTURE TO IT,
AND IT START DEVELOPING THE
MOISTURE LIKE THAT; THEN IT
EVAPORATE AND IT START BROWNING
A LITTLE BIT.
ACTUALLY, YOU DON'T REALLY WANT
THAT TO BROWN.
I'M GOING TO DEGLAZE THAT WITH
A TINY BIT OF COGNAC AND THEN
SOME CREAM.
SO IT'S A VERY RICH MIXTURE,
BUT ONLY--WE USE ONLY A LITTLE
BIT OF IT.
OKAY.
MAYBE A LITTLE DASH OF COGNAC.
YOU CAN EVEN FLAMBE IT.
YOU KNOW, WHEN YOU PUT AN
ALCOHOL IN SOMETHING, ALCOHOL
WILL EVAPORATE AROUND 180
DEGREE OR SO, AND IT EVAPORATE
IN THE FORM OF VAPOR.
IF YOU HAPPEN TO PUT A MATCH,
YOU SEE IT.
IF YOU DON'T PUT A MATCH, IT
STILL EVAPORATES.
SO IT DOESN'T REALLY CHANGE
THAT MUCH.
IT CHANGE WHEN YOU HAVE A PIECE
OF LOBSTER OR A CRAB, BECAUSE
THE FLAME DOES CERTAINLY
CARAMELIZE THE PIECES OF
LOBSTER OR THE CRAB, BUT WHEN
YOU HAVE A LIQUID LIKE THAT,
WHETHER YOU FLAMBE IT OR NOT
MAKES NO DIFFERENCE.
SO NOW I WANT TO PUT A LITTLE
BIT OF CREAM...
ABOUT 1/4 CUP OR SO,
AND ALL I WANT TO DO HERE IS
FOR THIS TO REDUCE ON HIGH HEAT.
I'M GOING TO TASTE IT.
THIS IS A NICE MIXTURE THAT
WE USE WITH VEAL, FOR EXAMPLE.
ALTHOUGH IN THAT CASE WITH EGG,
VERY ELEGANT, DELICIOUS TOO.
SO WE HAVE FOUR LITTLE COCOTTE
THERE.
YOU CAN DO THAT IN RAMEKIN
AS WELL, BUT, I MEAN, SOMETHING
ABOUT 1/2 CUP HERE THAT I HAVE,
AND LET'S SEE.
SEE, NOW IT THICKEN A LITTLE
BIT.
IT'S ABOUT FINE.
SO I WOULD PUT A COUPLE OF
TABLESPOON, YOU KNOW, IN THOSE,
IN THE BOTTOM.
HERE WE ARE.
MMM, SMELLS GOOD.
AND YOU PUT YOUR EGGS ON TOP.
THAT YOU CAN DO AHEAD, OF
COURSE, BUT--
BREAK YOUR EGGS ON TOP.
GENTLY.
NOW THOSE TYPE OF DISHES, YOU
KNOW, CERTAINLY IN FRENCH
COOKING, WILL RARELY BE SERVED
FOR HORS D' OEUVRE--IT COULD
BE A BRUNCH OR WHATEVER--
BUT THAT COULD BE AN ELEGANT
FIRST COURSE FOR A DINNER, AND
YOU WOULD SERVE THIS, BUT WE'RE
GOING TO PUT THIS TO A BOIL
GENTLY HERE.
THE LID ARE THERE.
YOU DON'T PUT THE LID AT THAT
POINT BECAUSE IT WOULD PREVENT
THE STEAM, YOU KNOW, FROM GOING
INTO IT, BUT WE LEAVE IT THEN
UNCOVERED THIS WAY SO IT CAN
COOK IT, AND THAT WILL TAKE--
WHEN IT COME TO A BOIL, LET IT
BOIL JUST GENTLY AND LEAVE IT
FOR ABOUT FIVE, SEVEN MINUTES,
DEPENDING HOW YOU LIKE YOUR
EGGS COOKED.
I STILL LIKE IT QUITE CREAMY IN
THE CENTER.
AND WHILE IT'S COOKING, LET'S
START ON THE NEXT DISHES, AND
THE NEXT DISH IS GOING TO BE A
RAGOUT OF BROCCOLINI, BEAN,
SAUSAGE AND CLAM, AND AGAIN, TO
MAKE YOUR LIFE REALLY EASY, WE
ARE USING CANNED BEANS,
CANNELLINI BEANS, CANNED CLAM,
WHICH I ALWAYS HAVE, YOU KNOW,
IN MY FREEZER.
I ALREADY HAVE SAUSAGE.
I MEAN, THIS--IN THE PANTRY, I
ALREADY HAVE A SAUSAGE IN THE
FREEZER IF SOMEONE COMES
UNEXPECTEDLY.
IT'S A KIND OF DISH THAT I CAN
DO VERY, VERY RAPIDLY, YOU KNOW.
SO A LITTLE BIT OF A DASH OF
OLIVE OIL HERE, AND THE
SAUSAGE--SAUSAGE PATTY LIKE
THIS, I BUY IN MY MARKET.
SOMETIMES THEY ARE IN PATTIES.
SOMETIMES THEY ARE IN THE FORM
OF SAUSAGE.
IF YOU'RE DOING SAUSAGE, MAKE
SURE THAT YOU REMOVE THE CASING,
YOU KNOW, AND I USE THIS IN
LITTLE PIECES LIKE THIS.
HERE WE ARE.
COOK A COUPLE OF MINUTE...
ON HIGH HEAT.
AND INSIDE OF THIS...
WE'RE GOING TO COOK--
TO PUT THE BROCCOLINI.
NOW THOSE BROCCOLINI HERE ARE
QUITE COMMON AT MY MARKET NOW.
THEY ARE NEW.
A NUMBER OF YEARS AGO THEY
DIDN'T EXIST.
YOU KNOW WHAT I DO USUALLY?
I TAKE THE END OF IT, THE STEM
TO SEE IF THEY ARE TENDER.
SOMETIMES THEY ARE PRETTY OLD.
IF THEY ARE OLD, YOU'RE GOING
TO HAVE TO TAKE THE SKIN OUT OF
IT.
MY WIFE ALWAYS DOES THAT.
YOU SEE, YOU PEEL THEM LIKE
THIS.
YOU COME AT THE END.
YOU GRAB IT, AND OF COURSE THE
CENTER IS VERY TENDER WHEN THEY
ARE OLDER.
WE DON'T NEED TO DO THAT WITH
THOSE, ALTHOUGH MY WIFE WOULD
PROBABLY DO IT TOO.
OKAY.
THE BROCCOLINI, WE CUT THEM
INTO ABOUT COUPLE OF INCH, INCH,
INCH AND 1/2 PIECES.
DO THIS.
AND WHEN THIS BROWN A LITTLE
BIT, I'M GOING TO PUT SOME
ONION IN THERE.
SO A LITTLE PIECE OF ONION.
ABOUT 1/3 CUP HERE ALSO.
HERE IT IS.
A LITTLE BIT OF GARLIC, COUPLE
OF CLOVE OF GARLIC GOES WELL
WITH IT.
HERE WE ARE.
GOOD.
GARLIC AND A LITTLE BIT OF
FLAKE, YOU KNOW, THOSE PEPPER
FLAKE HERE, PRETTY POTENT.
SO PUT WHATEVER YOU THINK YOU
SHOULD, BUT--
OKAY, SO THAT'S BASICALLY READY
FOR OUR BROCCOLINI.
SALT.
I WON'T PUT ANY PEPPER HERE,
AND THEN I'M GOING TO PUT THE
JUICE OF THE CLAM HERE, AS WELL
AS THE JUICE OF THE BEANS.
THAT'S IT.
AND COOK THIS.
BRING IT TO A BOIL AND COOK IT
THREE, FOUR MINUTES BEFORE WE
CONTINUE WITH THE RECIPE.
SO LET ME CHECK ON MY EGGS HERE.
STILL A LITTLE MORE.
I'M GOING TO CHECK ON THE
COOKIE DOUGH AS WELL.
OOP, AND THIS IS READY.
BARELY TOOK TEN MINUTE, AND YOU
CAN SEE THAT THE DOUGH WILL
SPREAD OUT, YOU KNOW, A LITTLE
BIT HERE.
I PUT THAT, ACTUALLY, ON THOSE
SPECIAL--I DON'T KNOW WHAT
THEY'RE CALLED BUT, I MEAN,
NOTHING STICK TO IT, SO THEY
ARE GREAT.
SO LET THAT SET UP A LITTLE BIT
BECAUSE IT'S STILL SOFT, AND
THEN WE CAN GO ON WITH THE
RECIPE.
SO I THINK THOSE EGGS--YOU
CAN SEE THE TOP OF THE EGGS.
I THINK THIS IS FINE NOW.
YEP.
SO THIS IS QUITE AN ELEGANT TOO,
AND I CUT LITTLE PIECES OF
BREAD HERE.
YOU CUT LITTLE STICK OF IT.
YOU BUTTER IT, AND YOU PUT THAT
IN THE OVEN.
WE CALL THATMOUILLETTEIN
FRANCE, AND THAT WAS CLASSIC
WHEN I WAS A KID.
EVEN AN HARD--
SOFT BOILED EGG, MY MOTHER
WOULD DOMOUILLETTE.
YOU BREAK THE TOP OF THE EGGS,
AND THEN YOU DIP THEM IN THERE,
YOU KNOW.
SO THAT'S WHAT I SERVE WITH
THIS HERE.
WHOOP, IT'S HOT.
NOW YOU WANT TO COVER IT, AND
YOU SEE THE COVER OF THIS HERE--
WE CAN TAKE THAT ONE--
SHOULD BE BEAUTIFULLY CREAMY.
THE CENTER OF THE YOLK SHOULD
BE NICE AND CREAMY AND MIX WITH
THE MUSHROOM UNDERNEATH.
THAT'S HEAVEN.
DON'T TELL THAT GUY THAT I ATE
HALF OF HIS EGG.
YOU PUT THAT ON TOP, AND HERE
IT IS.
THE COCOTTE EGGS WITH CREAM
OF MUSHROOM.
AND I THINK MY RAGOUT OF
BROCCOLINI IS READY, BOILING
AWAY HERE.
CERTAINLY IT'S COOKED.
SO HERE IS THE TIME TO PUT THE
BEANS IN IT,
THE REST OF THE BEANS.
YOU SEE THOSE BROCCOLI ARE
STILL BRIGHT GREEN.
THEY COOK ABOUT THREE, FOUR
MINUTE.
THAT'S FINE.
THE CLAM AS WELL.
THE KIND OF MIXTURE, YOU KNOW,
THAT YOU HAVE IN SPAIN, FOR
EXAMPLE, YOU KNOW, OFTEN CLAMS
AND BEANS.
AND I ADD A BIT OF SAUSAGE HERE.
THAT'S KIND OF EARTHY.
NOW LET'S TAKE--WE WANT TO
BRING THAT TO A BOIL.
I WANT TO TASTE, ALWAYS TASTE.
YEAH, IT'S FINE, AND I CAN TELL
THE FLAKE HERE IS PRETTY HOT.
SO I WOULDN'T ADD ANYTHING TO
IT, CERTAINLY NO PEPPER.
OKAY, AND THIS...
A NICE PORTION OF THIS.
HERE WE ARE, AND ON TOP OF THIS
I PROBABLY WOULD PUT MAYBE A
LITTLE BIT OF A LITTLE DRIBBLE
OF A VERY GOOD OLIVE OIL HERE.
THAT WOULD GO VERY WELL WITH
THIS HERE, RIGHT ON TOP LIKE
THIS.
OKAY.
TO FINISH IT UP, A BIT OF
PARMIGIANO REGGIANO ON TOP OF
THIS.
IT WILL ALWAYS HELP.
AND HERE WE ARE, THE RAGOUT OF
BROCCOLINI, BEANS, SAUSAGE, AND
CLAMS.
NOW IT'S TIME FOR DESSERT, AND
IT'S TIME FOR WINE TOO.
I THINK I DESERVE A GLASS OF
WINE.
I'VE DONE A LOT OF WORK ALREADY.
SO I HAVE A NICE MERLOT HERE
FROM NAPA.
THAT WILL GO WELL WITH THE MEAL.
OKAY.
NOW THIS IS COLD.
I MEAN COOL.
IT CAN GO, YES?
YOU SEE IT SLIDE.
EVERYTHING SLIDE ON THIS.
I CAN PUT THAT DIRECTLY ON MY
SERVING PLATTER HERE.
GOOD.
AND OF COURSE WE CAN BUILD IT
WITH ANY TYPE OF BERRY THAT YOU
WANT.
YOU KNOW, IN THAT CASE HERE, I
HAVE STRAWBERRY.
I HAVE RASPBERRY, BUT START
BUILDING IT UP.
START FROM THE OUTSIDE, AND IT
TAKES A LITTLE BIT OF TIME.
SO WHAT I DO, I PUT RASPBERRY
PRESERVE ON TOP OF IT.
AND THE RASPBERRY PRESERVE,
OFTEN I PUT IT IN THE MICROWAVE
OVEN TO SOFTEN IT A LITTLE BIT.
THIS IS SEEDLESS RASPBERRY
PRESERVE.
IT COULD BE A BIT THINNER THAN
THAT, ACTUALLY, YOU KNOW?
IT WOULD GLAZE BETTER.
THAT GIVE ME--I NEED THAT TYPE
OF SWEETENER.
HERE WE ARE.
AND IF YOU WANT TO MAKE IT EVEN
SLIGHTLY FANCIER, AND IF YOU
HAPPEN TO HAVE A POMEGRANATE
HERE, AS I HAVE, THEN YOU CAN
PUT POMEGRANATE ON TOP OF IT.
WHAT YOU DO WITH THAT, YOU
KNOW, I ALWAYS DO IT WITH A
FORK TO BREAK IT, YOU KNOW,
INTO SEGMENTS LIKE THIS.
I MEAN, THIS IS THE FIRST ONE.
THEN AFTER, YOU CAN CRACK IT
WITH YOUR HAND THIS WAY, AND
THE WAY TO TAKE THIS OUT, YOU
CAN EVEN HAVE WATER IN YOUR
BOWL, BECAUSE ANY OF THE WHITE
FILAMENT WILL STAY THERE.
TAKE SOMETHING VERY STURDY LIKE
THIS, UPSIDE DOWN, AND JUST
BEAT IT LIKE THIS, AND
EVERYTHING WILL FALL OFF THE
MEMBRANE HERE.
THAT'S AN EASY WAY OF DOING IT.
HERE WE ARE.
THAT'S IT.
SO THAT'S A NICE ADDITION TO
THIS, IF YOU WANT TO DO ON TOP
OF THIS.
AND HERE WE ARE, THE COOKIE
DOUGH RASPBERRY TART.
RECIPES ARE JUST A GUIDE, YOU
KNOW, AND YOU CAN MAKE THEM
YOUR OWN.
CHANGE THEM A LITTLE BIT AND
OFTEN.
THAT THE WHOLE IDEA OF COOKING.
HAPPY COOKING.
>> announcer: VISIT OUR WEBSITE
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PEPIN.
YOU CAN WATCH SHOWS ONLINE,
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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 Jason
atCaptionMax
www.captionmax.com
>> male announcer: A KQED
TELEVISION PRODUCTION.
