>> pã©pin: you can find smoked salmon in any supermarket. you can even find it in pieces, less expensive than that. for a party, you know, you put cream cheese in there or ricotta or sour cream, and you put your salmon in there, a little bit of salt, pepper,
and lemon juice. and that's it. you process it into a beautiful mousse. [food processor grinding] and when it's nice and smooth, you press it into a container like that. then you garnish it with a
little bit of sharp red onion, you know, on top maybe some capers and chives, and then a little thing of olive oil on top, and you have a dish fit for a king, absolutely beautiful. you can have any type of toast around.
those are very nice to put around, and this is the y you do a party in no time at all. i am jacques pepin, and this is fast food my way. [playful instrumental music] ♪ ♪ happy cooking. >> female announcer: production
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make everyday living easier. >> pã©pin: i have a reay nice little menu for you today. i'm going to do a cream of leek, and the cream of leek-- leek and potato is really the essential soup. i'm adding mushroom to that, but i'm doing it in a way--
makes it very easy to do. then a little fillet of pork, which are going to be stuffed with spinach and with cheese and served with tomato, a little tomato around, and then a mini cake, a mini alnd cake that i'm doing with the raspberry sauce here.
great food, easyo do, and that's what i'm going to srt with, the cake. and that's pretty simple. 1/4 cup of sugar, 1/4 cup of flour, 1/4 cup of almond--whole almond--1/4 teaspoon, or 1/2 teaspoon of baking powder. how much do i put?
yes, 1/4 teaspoon is enough. and then you want to process this in a small processor like this. you really want to have the almond in powder so you can shake it out, and then we add one egg to it. that's it.
and then a couplof tabspoon of melted butter, a dash of rum if you want. the rum is great in there, you know, a tablespoon or so. and process it again a second. i mean, you know, this takes... seconds to make here. it's a kind of financier,
so-called, that is a kind of almond cake that is really done--in france you do even that type of cake for a wedding cake, you know. so i'm putting that here in those tiny muffin pan. they are lined up with parchment paper, and so they
are very handy. and that now goes into the oven for about 15 minute. cook pretty fast. anyou can do that ahead, of course. there is nothing wrong about having that done even the day before.
then the soup. the soup is--as i said, a quintessential french soup is leek and potato, and that's what i'm going to do in there. a little bit of peanut oil, or you can have olive oil, and then i'm going to saute some leek in there as well as some
mushroom. we'll take the bottom of the leek out. you know, that part is useless, and maybe the first slice, even sometime the second one, though on this one, it's fine. and then we start cleaning around without taking too much
of the leek out. and as you can see, as these get a bit more tender in color, a lighter green, that's what i keep. so that's what i would want to use. this is a large leekand i split it in half this way or
maybe even in three part to open the leek entirely. that's when you really can clean it, and you need to do that. so let me wash it. the leek is one of the greatest vegetable, for me, in the family of the onion.
okay. now this i often use, freeze it to use it for stock, and this is great. you know, i freeze it and i have it whenever i do stock. i take it out of the freezer, drop iin the stockpot. so now we're going to slice
this. it can be coarsely done. you can really use scallion as well, but it doesn't have the taste of the leek, you know, scallion onion. cut it in half again, and i have about, here i would say, a od 2, ah, 2 cup, 2 1/2 cup of
leek, you know. so that goes in there. [oil sizzling] we want to sweat the vegetable, what we call--that is, make them soften a little bit. so here we are. and mushroom. now, those mushroom are just
out of the supermarket. they are not washed or anything. you don't wash mushroom, you don't wipe mushroom, you don't touch mushro, just out of the supermarket. however, when you're ready to use them, you wash them. so it's not a question of not
it's auestion of not doing it ahead, 'cause you do it ahead, then you change the texture on top and all that. that's why you do it at the last moment and use them before they have a chance to start discoloring, you know. so this, or you can cut them in
dice or sle. this is a kind of roug country soup, you know. if you have a couple of wild mushroom, which sometime i pick up in the woods, then it will add taste to it, whout any question, but frankly, those regular white button mushroom
from the market are maligned a great deal, in my opinion, because they often have more taste than the so-called wild mushroom that you buy in the supermarket d cost a fortune. so this is about sweat enough, you know, if it goes for a minute or so, which it did here.
so now i can add the chicken stock and some water to it. you can use only chicken stock chicken stock is very ld, actually, this one, so i'm going to put all chicken stock. so i have 2 cup--you have about 4 cup of liquid. you can put 2 cup of chicken
stock and 2 cup of water or a quart of chicken stock; it's fine. so this has to come to a boil. this goes, and in that pot here i am going to start another recipe, which is the pork recipe that we are doing today. and in that pork recipe, we're
going to do a stuffing with onion and spinach. so again, a little bit of oil here andy onion. chop that onion, finely chop. again, you know, i have a very good knife here. whis the knife good? because it's sharp.
what is a good knife? it's a sharp one, for me. there we are. saute that a second. you could add some garlic to it. you could add other things, but i think it's going to be fine this way. i'm going to put the spinach
in there. i have plenty of spinach here. a dash of salt on top, a dash of pepper, i cover it, and it's goi to cook for a couple of minute. now let me check on my sp. see, if the leek are cut fine enough, you know, two, three
minute will be enough. aboufine. fine for me. so i can continue with the soup, and i'm using an instant mashed potato here, and those are potato flake that you put directly in there, and it give you the thickening, the
richness of it, and that's what you want. so gently, you know, you put that in your soup. and this is it. time it comes back to a boil, basically it is cooked. very easy soup when you come from work, you're in a hurry.
you do that; it's great. the soup is--at home, i very often finish--you don't have to, but i finish it with milk. why? my mother, when were kid, always finished most of the soup with milk, maybe about 1 cup--with a good 1 1/2 cup of milk or
something like that, because the potato quite thick. and you can see. now you bring that back to a boil if you want. you have beautiful soup. you can even put skim milk if you want, but frankly-- we taste it.
always taste. my friend julia always tell me, "taste it; taste it again." [laughs] let's look at the spinach here. the spinach are basically ready. so that will do. e soup is coming back to a boil, so it's fine.
the spinach should cool off a little bit, so i'm going to put them in there to cool off. be used to stuff the porkt will fillet that we're going to do in a couple of minute. well, that should be cooled off a little b and now i can serve my very
fast soup here. there. we have some toast here-- serve with it. here we are. we can serve it just like you can have a little bit of grated swiss cheese on top often at home, we use grated
swiss cheese or maybe a little sprig of, in that case, the chervil, other type of herb. i love chervil. and that's a beautiful soup. now let's go and stuff the fillet of pork. this is still a bit warm, but, you know, you should let it cool
in the refrigerator, but otherwise it's fine to use it lukewarm. so what we have here, i have a fillet, which i tried to get as big as i can. it should be a good pound, 1 1/4 pound, you know. and what you want to do is to
remove that so-called "silver skin." see the technique here? actually run it against so that there is no meat left on that kind of tendon. i mean this is tough, and you want to remove this. and what we want to do after,
it's really kind of a-- butterfly it. and so you can have it on the side like that, take the top of it, and cut to get almost to the end to open it. now, i didn't cut it quite in the center. i cut it maybe 1/3
of the way down. so what i do: i'll turn it this way. you can see now this is thinne this is much thicker, so i do the same thing on this side eventually to open this further and get as large of a rectangle as i can, you know, at least
like 10, 12, 14 inch by 8, 10 inch. and we can even pound it a little bit with your plastic wrap here. i'm going to put a bit of salt and pepper on top of it, turn it on the oer side, the same thing too.
and we start the stuffing. as i said, probably better if it was a bit cooler, but take about half of your spinach here tout in the center. and on top of it we're putting some--either chear or monterey jack or gruyere o any cheese that you would want
to have, you can put it on top here like this. and then little bit more of the spinach to cover the cheese. it's a nice garnish. you don't have to worry about that type of garnish--were the center that if you were to stuff--often in the stuffing
you put ground pork or sausage or whatever, but you have to be sure that the inside is cooked. here it is a precooked stuffing, if you want, so you don't have to worry too much about this. we'll wrap that around, bring that around to get it as tight
as you can. you then can even fold the end of it like this. and then you can attach that with the--i mean, with toothpick, actually, or even with--you know, with a twine, a regular twine, or you can do it with a little piece of aluminum
foil. you know, you fold it--i mean, you get it this way in the thin one and then put around like this to attach it so it hold together. i have another piece here. and what we want to do: we want to saute this to brown it all
arnd before we put it into the oven. if ever, you know, the end of it is oozing too much, or it's opening, you can always put a little piece--this is not even the case here--but a little piece of aluminum foil, 'cause what you want to do is
to sear it in your skillet until it's nice and brown around, and after that, you remove that to put it into the oven, or you leave it into the oven and remove at the end, one or the other. doesn't really matter. so i'm goingo put a bit of
olive oil there again, brown it in dash of olive oil, because we need the bottom part of this, the crystallization, because we are going to finish it with tomato. that's good. so here it is. start browning it here, and it
will take about three, four, five minutes, you know, to brown it nicely all around and sear it to get the kind of crystallization you want on top and the taste that you want on top. [meat sizzling] now it's nice and brown
all around. what you want to do-- i'm gonna remove this now. and as i say, you can cook it with-- it doesn't really matter, but... good. and now you want to put that in the oven about ten minutes and
let it rest there. that's what i'm going to do. yeah, looks terrific. nice and stuffed. we've got that. so we will cut it on top of whoop, it's hot. and in this, of course, we are going to put tomato.
i have those tiny grape tomato here, which are really goingo be just in there like this. they're going to kind of melt a little bit and create a bit of a sauce, parsley on top, and that's basically it. this you would want to serve it--i mean cut it, rather--
in, likeeight medallion to serve two medallion per person for four people. it's a beautiful little dish. so this we'll ute until the tomato get melting a little bit too, a that's minute, 1 1/2 minute, 2 minute. we're going to put some parsley
on top of it. i have nice, flat parsley here. gather it together. [tomatoes sizzling] this, and maybe i can start cutting this. now, as you can see, i want it just slightly pink, as we have it here, you know, inside,
and that's the way it would be-- it's had about ten minutes into so there we are. and remember that, you know, i did that type of stuffing, but you can do any type of stuffing that you would want to do. entirely up to you. i won't even have to cut the
whole thing. i can leave a piece here. this is cut... and this is uncut. tomato are lightly browning now, softening. i put my parsley on top of it. if i feel that it should be a little more liquid, i could put
1 or 2 tablespoon of water in it, you know, or chicken stock, or even wine. you can also, of course, serve it individually. you know, that would be-- that's nice to serve as well. now we're ready. we can put some on top.
you want to hide all of it, because it does look good. but then use somof the liquid here. and you can always serve the rest on the side. so this is it: our stuffed fillet of pork with spinach and cheese, and of course,
the tomato garnish around. and now the dessert we have to finish. we have my little cake here. they cooreally fast, you know, about 10, 15 minute, and with the parchment paper inside, it's great, and u can see texture of that cake.
it's quite nice. i meani've done the wedding cake with this, you know? mmm, it's delicious. we can do it with hazelnut, of course, or other type of nut, but here we're going to do it with the raspberry sauce. and usually when i do raspberry
sauce, i like to do it in a regular food mill like this with the finest grain. now remember, that side is very rough and all that, but this is the inside. often people put it on this side becausehis is smooth. it doesn't work.
it's got to go on this side, and it fits right there. you use a lot of things. i do a lot of thing in there. there is a larger blade with large hole. i even dguacamole or stuff like that in there. this fits.
and in there i put those frozen raspberry. now, this is iqf--that is individually quick-frozen. there is no sugar. there is nothing in it. so it's justndividually frozen. this one is defrosted.
so i put it with t natural juice and other sweetening agent. you could put sugar, of course, but i like to put jam. so you could put raspberry jam. in that case here, i am putting a strawberry jam, you know. you push that through, and it
is the same way you do a sherbet. you do that miure, and that mixture you put in the freezer on an ice cream machine or even directly in the freezer to do either a granita, what we call, or a sherbet, yoknow. so in ere we want to putne
of those little cake. i can actually even dip the cake in it or sometime just put it there. and a few blueberry arou, any berry that you have. i like to put some strawberr in it. you can cut the strawberry in
two or three pieces around. i like the mixture of berry, and in the summer, most of the dessert that i do are going to be berry-based, you know. that's certainly more than enough. and we put the sauce a little bit on top, and of course a lot
of the sauce around on the fruit. and maybe with that, a little sprig of mint for color and for taste as well, you know. and this is a beautifully elegant dessert. you know, you can do it as a large cake and cut it into
slice, butomehow i like those tiny muffin like this. it looks great, and that's a very elegant dinner, which i hope youe going to do for your friend. i did enjoy making it for you. and please sit dowwith the family around the table
and enjoy your food. >>nnouncer: 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 me 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 >> male announcer: cuisinart, scharffeberger, makers of and condimen. spectr: the taste of goodness.
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