>> pã©pin: 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:
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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. >> pã©pin: 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 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 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 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 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.
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 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.
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 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. 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 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. we have a lot of seasoning in 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. there is a big pasta bowl. 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 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. 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 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 i crush it. [banging] if i want to do it with garlic. chop it. you can use a...
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 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 i'm sure the popover is ready
it's the type of dessert that the kids love to eat. i do this way. and--yep. whoop. 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. 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. >> announcer: visit our website
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