>>Pépin: I LOVE SAUSAGE, AND I LOVE KIELBASA SAUSAGE. GET THEM RIGHT OUT OF THE MARKET. I TAKE A SKILLET. I PUT POMEGRANATE JUICE. I PUT SOME KETCHUP IN IT. I PUT A LITTLE BIT OF TABASCO. I COOK THAT TO REDUCE IT. I ADD MY SAUSAGE TO IT UNTIL IT GLAZE, AND I GLAZE IT AS IT IS NOW. AND VOILA, GLAZED SAUSAGE BIT. GREAT FOR YOUR FRIEND. I AM JACQUES PEPIN. 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: SEE THE AMOUNT OF YOUR FLOUR IN THERE?>>YEAH, YOU SAID IT WAS A CUP AND A HALF, RIGHT?>>Pépin: OKAY, SHOREY, MY GRANDDAUGHTER, YOUR DAUGHTER…>>MY DAUGHTER.>>Pépin: LOVES SALMON AND VEGETABLE. THIS IS A GREAT MENU FOR A BUSY WOMAN, LIKE YOU ARE, TO MAKE, A BUSY MOTHER. WE’RE GOING TO DO RISOTTO WITH BROCCOLI STEM. STEM IS THE BEST PART OF THE BROCCOLI, RIGHT?>>THAT’S WHAT YOU SAY.>>Pépin: YEAH, SALMON BURGER AND BABY ARUGULA AND GRAPEFRUIT SUPREME, AND THEN WE’RE GONNA START WITH A BREAD I WANT TO SHOW YOU HOW TO MAKE.>>OKAY.>>Pépin: SO YOU–I HAVE A CUP AND A HALF OF FLOUR. PUT A CUP OF WATER IN THERE.>>JUST ALL AT ONCE?>>Pépin: WAIT A MINUTE. I’M GIVING YOU A TEASPOON OF–>>DO I HAVE TO GO SLOWLY AND MIX, OR–>>Pépin: NO, NO, NO, JUST POUR IT IN THERE.>>OKAY, YOU SAID.>>Pépin: SALT, THAT’S IT. SO, YOU KNOW, WHEN YOU COME FROM WORK AND ALL OF A SUDDEN, YOU SAY, “I HAVE NO BREAD IN THE HOUSE.” YOU CAN MAKE A BREAD IN ABOUT 15 MINUTE HERE. THAT’S IT; YOU STIR THIS. WE’RE GOING TO START COOKING THIS–THAT’S IT–WITH A LITTLE BIT OF OLIVE OIL. STIR IT INTO A GOOEY STUFF.>>[laughing] IT’S DEFINITELY GOOEY.>>Pépin: ABOUT A TABLESPOON OF OLIVE OIL HERE.>>IT DOESN’T HAVE TO REST OR ANYTHING?>>Pépin: NO, NO, NO, THERE IS NO RESTING HERE.>>OKAY.>>Pépin: NO RESTING FOR THE BREAD. THAT’S GOOD.>>IS THAT?>>Pépin: THAT’S IT.>>ALL RIGHT.>>Pépin: SEE, IT’S A BIT LIKE A SODA BREAD THAT YOU–IRISH SODA BREAD, YOU KNOW–>>OH, RIGHT.>>Pépin: WE HAVE THE SAME IDEA. SO WE’RE GONNA PUT THIS–>>BUT YOU JUST DO IT STOVETOP.>>Pépin: YEAH, BECAUSE THIS IS–I SAW THAT IN A–I WENT TO A RESTAURANT, TIBETAN RESTAURANT, IN MIDDLETOWN, CONNECTICUT, AND THERE WAS A BREAD ON THE TABLE LIKE THIS, AND I WAS INTERESTED IN IT. I ASKED, AND THEY TOLD ME, “NO, WE DO IT IN A FRY PAN.” SO I START FOOLING AROUND WITH IT. AND HERE WE ARE. SO THIS IS KIND OF A VERY GOOEY DOUGH. BRING A BIT OF THE OIL HERE TO PAD THE TOP, AND THAT’S IT. AND WHAT YOU WANT TO DO AT THAT POINT, PUT A LITTLE BIT OF WATER, LIKE, A COUPLE OF TABLESPOON OF WATER AROUND TO START STEAMING IT A LITTLE BIT, YOU KNOW. THAT WILL–>>AND YOU PUT IT AROUND. YOU DON’T PUT IT ON TOP.>>Pépin: YEAH, IT’S BETTER TO– SO THAT IT GOES AROUND.>>OKAY, AND THEN WE’LL PUT A LID ON IT?>>Pépin: YEAH, PUT THE LID. MEDIUM TO HIGH HEAT THERE, AND IT SHOULD COOK ABOUT TEN MINUTE.>>THAT’S IT?>>Pépin: YEAH, TEN MINUTE ON ONE SIDE WE COOK IT, AND COOK IT MAYBE FIVE ON THE OTHER SIDE.>>OH, NICE.>>Pépin: THIS IS A FAST BREAD.>>YES, OKAY.>>Pépin: THAT THE TIBETAN BREAD. NOW LET’S DO SOME BROCCOLI.>>AND RISOTTO.>>Pépin: AND RICE, YES. SO YOU SEE THE BROCCOLI HERE. VERY OFTEN YOUR RECIPE WHICH USE THE BROCCOLI FLORET.>>YES.>>Pépin: VERY OFTEN PEOPLE…>>THAT’S WHAT I AM MOST FAMILIAR WITH.>>Pépin: PEOPLE THROW THAT OUT. THIS IS THE BEST PART OF THE BROCCOLI FOR ME.>>I KNOW.>>Pépin: YOU KNOW THAT.>>I KNOW. NO, IT’S REALLY, REALLY GOOD.>>Pépin: PROVIDING THAT YOU PEEL IT, AND YOU PEEL IT BY GRABBING THE END AND PULLING AROUND. YOU KNOW, YOU HAVE A THICK– A VERY THICK, STEM HERE.>>THAT’S KIND OF LIKE WHAT YOU DO TO CELERY.>>Pépin: YEAH. AND THAT VERY GOOD WHEN IT’S PEELED. I MEAN, IT’S QUITE TENDER, ACTUALLY. IT’S A LITTLE BIT LIKE THE ARTICHOKE BOTTOM, YOU KNOW?>>OH, YEAH, ALL RIGHT.>>Pépin: THIS ONE I DID ALREADY.>>DO YOU–>>Pépin: HERE.>>MMM, THAT’S VERY GOOD.>>Pépin: YOU KNOW WHAT I DO WITH THAT TOO–>>SO HOW DO YOU GET THIS TOP?>>Pépin: WELL, HERE, HERE, WHEN IT COME–>>JUST–OKAY.>>Pépin: HERE, WHEN IT COMES HERE, YOU KNOW? YOU KNOW, IT PEEL BY ITSELF. SEE? DON’T BE AFRAID TO TAKE SOME FROM THE OUTSIDE. SOMETIME I SLICE THIS, AND I PUT IT IN WITH SALT, AND THEN I PUT SOME SESAME OIL, SOME–WHAT DO I PUT IN IT? SESAME OIL, AND I THINK I PUT GARLIC, A LOT OF GARLIC, AND SOY SAUCE, AND ALL THAT, AND WE EAT IT RAW LIKE THIS. YEAH, THAT’S REALLY GOOD.>>BUT IT IS–IT’S VERY TENDER. IT’S MUCH MORE PLEASANT TO EAT THAN, LIKE, THE RAW FLORETS OF THE BROCCOLI.>>Pépin: ALL THOSE LITTLE DICE WE’RE GOING TO PUT TO BLANCH. SO YOU HAVE BOILING WATER THERE?>>BOILING WATER.>>Pépin: YEAH, SO IT SHOULD BOIL.>>DO I HAVE TO PUT SALT IN THE WATER? DOES IT MATTER?>>Pépin: NO, THAT DOESN’T MATTER. SO THAT SHOULD BOIL ONE, TWO MINUTE AT THE MOST, AND WE DRAIN IT. WE’RE GOING TO ADD THAT TO THE RISOTTO AT THE END. OKAY.>>SO FOR THE RISOTTO–>>Pépin: ON TO THE RISOTTO. ONION, I’M GONNA PUT SOME…>>BUTTON MUSHROOMS?>>Pépin: MUSHROOM, SOME OF THIS IN THERE. YOU KNOW WHAT?>>YES?>>Pépin: WE SHOULD WASH THE MUSHROOM, YOU KNOW?>>OKAY. YOU KNOW, SO MANY PEOPLE TOLD ME, “OH, NO, YOU CAN’T WASH THE MUSHROOMS. YOU’LL DESTROY THE MUSHROOMS IF YOU WASH THE MUSHROOMS.” I HAVE HEARD FROM YOU…>>Pépin: YES?>>WASH THE MUSHROOMS IF THEY’RE DIRTY.>>Pépin: YES.>>AND WASH THEM RIGHT BEFORE YOU USE THEM.>>Pépin: THAT–THE POINT, IT’S NOT A QUESTION OF WASHING IT. IT’S A QUESTION OF WASHING THEM AND USING THEM.>>DO YOU WANT ME TO TAKE THE STEM OFF, OR DO YOU WANT ME TO KEEP THE STEM ON?>>Pépin: NO, NO, NO, EVERYTHING CUT INTO PIECES, AND YOU CAN PUT A LITTLE BIT OF OIL OVER THERE, AND YOU CAN–WITH THAT YOU CAN SLIDE THEM, PUT THE SLICE TOGETHER TO CUT IT.>>THAT’S WHAT I’M DOING. I’M JUST DOING IT IN SLOW MOTION. [laughs]>>Pépin: NO, WE’RE DOING THE SAME THING.>>JUST A LOT SLOWER. OKAY, I’M GONNA PUT THE OIL IN HERE.>>Pépin: YEAH.>>DO YOU WANT TO START WITH THE ONION?>>Pépin: YEAH, GO AHEAD WITH THE MUSHROOM. THE MUSHROOM ARE READY. PUT THE MUSHROOM IN THERE.>>OKAY.>>Pépin: I’LL GIVE YOU THE ONION. HOW MUCH ONION YOU WANT LIKE?>>THAT MUCH.>>Pépin: THIS MUCH?>>THAT MUCH IS JUST RIGHT.>>I NEED A LITTLE BIT MORE OIL IN HERE.>>Pépin: OKAY, HERE IS YOUR ONION, SCALLION. WE CAN PUT ALL OF THIS, OR YOU CAN PUT NONE OF THIS, YOU KNOW?>>YES, BUT IT TASTES MUCH BETTER WITH ALL OF THIS IN.>>Pépin: NO, BUT, YOU KNOW, SOMETIME–RISOTTO–SO YOU KNOW THE RISOTTO ITSELF–BASICALLY WHEN YOU COOK RICE, YOU COOK IT ONE TO TWO, A CUP OF RICE, TWO CUP OF LIQUID, BUT NOT THE RISOTTO. THE RISOTTO TAKE, LIKE, THREE TIME, AT LEAST THREE TIME THE AMOUNT OF LIQUID. THE REASON IS THAT, INSTEAD OF PUTTING ALL THE LIQUID AND COVERING IT UP AND COOKING IT, YOU PUT SOME OF THE LIQUID. YOU LET IT COOK ENOUGH. SO YOU COOK IT ON TOP OF THE STOVE. SO OF COURSE, BY COOKING IT ON TOP OF THE STOVE, AS YOU PUT THE LIQUID IN THE HOT PAN, IT EVAPORATE, ACTUALLY, A GREAT DEAL OF THAT LIQUID EVAPORATE. SO HERE YOU ARE.>>CAN GO IN THERE. SHOULD I PUT THE RICE IN NOW TOO?>>Pépin: WELL, STIR THIS. GOOD.>>IS THERE ENOUGH OIL? SHOULD I ADD SOME MORE OIL?>>Pépin: NO, NO, WE’RE GONNA PUT SOME BUTTER AT THE END. SO NOW YOU WANT TO PUT YOUR RISOTTO IN IT, AND THIS IS– WAIT A MINUTE. YOU SEE, THIS IS THE TYPE OF RICE–THIS IS A SMALL–A ROUND RICE. A RISOTTO IS AN ITALIAN RICE, YOU KNOW. AND THOSE ARE, YOU KNOW, TINY ROUNDER GRAIN.>>RIGHT.>>Pépin: THAT YOU DO THE RISOTTO WITH. AS OPPOSED TO A CAROLINA, LONG GRAIN RICE, YOU KNOW? THIS IS A SHORT GRAIN RICE.>>AND IT ABSORBS A WHOLE LOT MORE.>>Pépin: NO, NO, NO, NO, NO, IT DOESN’T ABSORB MORE. IT ABSORB MORE BECAUSE–IF I WERE TO PUT ALL OF THE LIQUID IN THAT RISOTTO AND COVER IT AND COOK IT FOR A REGULAR RICE, I WOULD HAVE, LIKE, A SOUP, BUT I ONLY PUT SOME OF THE LIQUID, COOK IT, AND AFTER, THE REST IS ADDED ON TOP OF THE STOVE AND IT EVAPORATE AS YOU ADD IT.>>OH, OKAY.>>Pépin: OKAY.>>NO, THAT MAKES SENSE. DO YOU WANT ME TO PUT ABOUT HALF THE LIQUID IN HERE?>>Pépin: YOU CAN PUT ABOUT HALF OF THE LIQUID IN IT.>>DO WE TURN DOWN THE HEAT, OR SHOULD WE–>>Pépin: NO, NO, YOU HAVE TO BRING IT TO A BOIL FIRST. A LITTLE MORE, DASH MORE. OKAY, THAT’S FINE. SO I KNOW, YOU KNOW…>>I DIDN’T PUT ANY SALT IN IT.>>Pépin: THERE’S A LOT OF RISOTTO MAKER AND LOVER WHICH ARE GOING TO TELL YOU, “NO, FROM THE BEGINNING, YOU ADD IN SMALL QUANTITY,” BUT I FEEL THAT I ALWAYS ADD HALF OF MY LIQUID AT SEVEN, EIGHT MINUTE. IT, COOK IT BY THEN, EVERYTHING IS ABSORB. IT’S STILL KIND OF RAW. THEN I START ADDING IN SMALL QUANTITY AT THAT POINT.>>COVER, YES; COVER, NO?>>Pépin: YEAH.>>COVER, YES.>>Pépin: YOU KNOW WHAT? THIS IS ALL BLANCHED?>>THIS IS DONE.>>Pépin: NO, THIS IS–OKAY. AND THEN LET’S TASTE THIS HERE.>>I’M PRETTY WILLING TO BET THAT THAT IS DONE.>>Pépin: WHAT DO YOU THINK? COOKED ENOUGH OR NOT?>>OW.>>Pépin: IT’S ABOUT FINE. SO WE CAN DRAIN IT.>>OKAY.>>Pépin: YOU CAN DRAIN IT IN THERE. AND LEAVE IT HERE. WE’RE GOING TO PUT IT IN THE BROCCOLI–I MEAN, IN THE RISOTTO, YEAH.>>IN THE RISOTTO, OKAY.>>Pépin: AND WE’RE GOING TO START ON THE SALMON BURGER THAT WE HAVE. CLAUDINE, WHEN THIS COME TO A STRONG BOIL HERE…>>YES?>>Pépin: YOU WILL STIR IT, AND THEN REDUCE THE HEAT TO LOWER, OKAY?>>WE’RE GONNA STIR–>>Pépin: BUT WE’LL HAVE TIME TO LOOK HERE. WE CHECK ON THE BREAD.>>OOH.>>Pépin: WHOOP. I THINK THE BREAD MAY BE GOING A LITTLE FAST HERE.>>LOOKS JUST RIGHT.>>Pépin: LOWER IT. IT GOES TOO FAST. IT’S A LITTLE BURNED. I LIKE IT BURNED, I MEAN, ACTUALLY, BUT NO. OKAY. GOES A BIT FAST. BUT MAYBE WE CAN TURN IT.>>[gasps]>>Pépin: WELL–>>[laughs]>>Pépin: OKAY. SEE, IT’S HARD.>>IT IS HARD.>>Pépin: SO INSTEAD OF COOKING IT TEN MINUTE ON THE ONE SIDE, FIVE ON THE OTHER SIDE, THAT WAS SEVEN MINUTE ON THAT SIDE, THAT WAS SEVEN MINUTE ON THE OTHER SIDE, OKAY.>>OH, THAT WILL BE NICE.>>Pépin: LOWER TEMPERATURE.>>LOWER, OKAY.>>Pépin: SO LET’S SEE HERE. ARE YOU GOING TO HANDLE THE MACHINE THERE?>>YES, I AM GOOD AT THAT.>>Pépin: YOU KNOW, WHEN I HAVE A BIG FILET OF SALMON, SOMETIME I USE THE CENTER PIECE, YOU KNOW. SOMETIME I SCRAPE THE BONE AND ALL THAT. SO ALL OF THE PIECES YOU HAVE LIKE THIS, WE CAN DO A BURGER WITH IT. SO YOU CUT IT INTO–>>I’M GONNA JUST COARSELY CHOP SOME BREAD, JUST ‘CAUSE IT’S PROBABLY EASIER ON THE MACHINE IF THINGS ARE CUT A LITTLE BIT?>>Pépin: YEAH, YOU WANT TO CUT IT INTO CUBE, YES. OKAY. ALL OF IT. I COULD DO THAT ALL BY HAND, BUT IN THE MACHINE, YOU KNOW, YOU WANT TO PUT IT, BUT NOT TOO LONG ENOUGH.>>WHY–IS THAT WHY YOU CUT IT UP FIRST?>>Pépin: YEAH, OTHERWISE– I PROBABLY HAVE TOO MUCH MUSHROOM HERE. TWO LARGE ONE WOULD BE ENOUGH.>>OKAY.>>Pépin: WE CAN PUT–YOU CAN PUT THE SALMON IN IT TOO. OKAY, THIS, THIS–>>AND THEN WE’LL PUT SOME SALT AND PEPPER.>>Pépin: YEAH, PUT SALT AND PEPPER IN THERE. YOU WANT TO SEASON IT WELL. YOU KNOW, WE DO BURGER WITH A LOT OF DIFFERENT THINGS NOW. IT’S NOT ONLY WITH BEEF THAT WE DO BURGER.>>AND WE DON’T ADD ANY OIL OR–>>Pépin: NO, NO, NOT FOR THE ME BEING.>>OKAY. FOR SOME REASON, I THOUGHT ABOUT ADDING AN EGG. I WAS–AND THEN I WAS LIKE, WELL IT’S NOT A MEATLOAF, SO–>>Pépin: WELL, YOU COULD, ACTUALLY, BUT– OKAY, LET’S SEE.>>SO WE’RE JUST GONNA PULSE THIS A COUPLE OF TIMES?>>Pépin: WELL, GO AHEAD, YEAH. [machine pulsing] OKAY, STOP. YEAH.>>WHAT? [laughs]>>Pépin: I WANT THE LARGE PIECE FROM THE TOP, YOU KNOW, TO GO UNDERNEATH.>>TO GO UNDERNEATH.>>Pépin: IF YOU TURN YOUR MACHINE, YOU KNOW, THE HIGHER PART FLOAT AROUND, AND THE BOTTOM PART BECOME INTO PUREE. SO YOU STOP, START, STOP, START A LITTLE BIT SO THAT IT TURN BETTER. OKAY. I WANT TO DO FOUR BURGER. I TAKE ABOUT HALF, WHICH I BREAK IN TWO AGAIN.>>OH.>>Pépin: SO THAT HAVE ABOUT THE SAME SIZE BURGER, OKAY.>>AND IF THERE’S A LITTLE ONE, SHOREY CAN HAVE IT.>>Pépin: WELL, THIS ONE IS SMALLER, SO WE HAVE TO FIX IT UP. HERE, THAT’S ABOUT RIGHT.>>THAT LOOKS PERFECT.>>Pépin: OKAY, SO–>>I LOVE SALMON. YOU KNOW, I HAVE TO SAY, I’VE NEVER THOUGHT ABOUT MAKING A SALMON BURGER LIKE THIS, BECAUSE EVERY TIME I’VE EVER HAD ONE, THEY’VE BEEN VERY, VERY DRY. WHY WOULD THEY BE DRY?>>Pépin: YEAH, BUT–OKAY, WHEN THEY ARE DRY SOMETIME, PROBABLY FIRST OVERCOOKED. SECONDLY, HERE, THE BREAD AS WELL AS THE SCALLION AND THE MUSHROOM, WHICH GIVE YOU A LOT OF LIQUID. YOU KNOW, IT’S GOING TO KEEP IT MOIST. OKAY. HERE WE ARE. OKAY. YOU’RE GOING TO CLEAN UP THE TABLE?>>MM-HMM.>>Pépin: I’M GOING TO LOWER THE HEAT A LITTLE BIT ON THIS. AND I THINK THAT I’M GOING TO LOOK AT THE BREAD FIRST.>>DID YOU JUST FLIP IT? [gasps] YOU DID.>>Pépin: YEAH, WELL, IT’S EASY TO FLIP. IT’S HARD NOW. YEAH, I PUT IT ON REALLY, REALLY LOW. SO I’M GOING TO PUT IT ON A BIT HIGHER, TO BROWN IT A LITTLE MORE.>>THIS SMELLS SO GOOD.>>Pépin: LET’S SEE THE RICE NOW. SHOULD BE ABOUT TIME. I’LL PUT THIS HERE. SPATULA–LIKE, LOOK AT IT NOW. SO NOW YOU CAN SEE THE BOTTOM OF THE PAN. YOU KNOW, BASICALLY THERE IS NO LIQUID THERE. COOK IT MAYBE HIGHER HEAT. MM-HMM.>>MM-HMM.>>Pépin: OKAY, SO A LITTLE MORE.>>SO YOU’LL DO THAT THREE OR FOUR TIMES?>>Pépin: YEAH, TWO OR THREE TIME. YOU TEST IT AT THE END UNTIL IT’S NICE AND TENDER. IT SHOULD STILL BE A BIT AL DENTE IN THE CENTER, THAT IS, YOU KNOW A LITTLE–>>REALLY?>>Pépin: OH, YEAH, SLIGHTLY, YOU KNOW, BUT–>>OKAY.>>Pépin: SO I’LL LET YOU DO THIS. COOK IT ON TOP.>>DO YOU WANT ME TO STIR, STIR, STIR?>>Pépin: WELL, YOU STIR OCCASIONALLY. YEAH, IT’S COOKING HERE GOOD.>>[laughs]>>Pépin: A LITTLE MORE. AND I THINK MY BURGER COULD PROBABLY BE TURNED NOW. I DON’T WANT TO OVERCOOK MY SALMON EITHER–>>NO.>>Pépin: YOU SEE, THE AMOUNT–>>AND WHEN THEY REST, THEY’LL CONTINUE COOKING, RIGHT?>>Pépin: EXACTLY. YOU SEE THE AMOUNT OF HEAT THAT I HAVE IN MY BURGER. NOW, THE AMOUNT OF HEAT THAT I HAVE IN THE PAN, AND THE WAY IT’S COOKED NOW, I COULD REALLY, BASICALLY, OH, MAYBE IN 10, 15 SECOND, I SHUT IT OFF, AND I LEAVE IT LIKE THAT IN THE HOT, YOU KNOW, IN THE HOT PAN. AND WE ARE GOING TO DO AN ARUGULA SALAD TO SERVE WITH THE SALMON. OKAY, I’M SHUTTING IT OFF NOW. SALMON IS REALLY GOOD WITH PINOT NOIR.>>YEAH.>>Pépin: YOU KNOW, WITH A RED WINE. IT’S PERFECT FOR IT. HERE IS MY ARUGULA.>>THIS–I ACTUALLY HAVE A LITTLE NAPA VALLEY MERLOT, WHICH I THINK IS GONNA BE QUITE LOVELY WITH IT AS WELL.>>Pépin: GOOD, THANK YOU.>>IS THIS A GOOD SPOT FOR YOU?>>Pépin: ANYWHERE YOU PUT A GLASS, IT’S A GOOD SPOT FOR ME.>>[laughs] THINK I’M GONNA HAVE SOME TOO. SHALL WE TRINQUE?>>TRINQUE AND TASTE.>>Pépin: A LA TIENNE, TITINE. MMM.>>MMM.>>Pépin: OH, YEAH. THIS IS GOOD.>>OH, THAT’S NICE.>>Pépin: THIS IS VERY GOOD.>>YEAH.>>Pépin: WOW. MUST REMEMBER THE NAME FOR ME. OKAY. ONE, TWO, THREE–>>THAT LOOKS SO PRETTY.>>Pépin: DOESN’T THAT LOOK GOOD?>>AND YOU COULD SAY–OKAY, BUT–AND IT’S LIGHT AND THERE’S NO CARBOHYDRATES, SO WE’RE GONNA SERVE IT WITH RISOTTO. OH, HERE, WOULD YOU LIKE A PLATE FOR THAT TOO?>>Pépin: YEAH.>>HERE YOU GO.>>Pépin: YOU WANT TO FLIP IT?>>NO.>>Pépin: OKAY.>>[laughing] NOT PARTICULARLY.>>Pépin: I’M GONNA CUT IT MAYBE ON THE COUNTER– WHY DON’T YOU PUT IT HERE?>>GREAT, THE RISOTTO IS PRETTY CLOSE.>>Pépin: SO–SEE, IT’S LIKE– YOU CAN SEE THE INSIDE HERE, TITINE.>>OH, WOW.>>Pépin: YOU HAVE HOLE LIKE THIS.>>IT IS LIKE SODA BREAD.>>Pépin: YEAH–>>OKAY, THAT–>>Pépin: BUT I MEAN, THIS IS A CINCH TO MAKE A BREAD WHEN, YOU KNOW, YOU COME HOME AND YOU HAVE NO BREAD, AND SHOREY IS CRYING, SEE, “I WANT BREAD WITH MY DINNER.”>>[laughs]>>Pépin: OKAY.>>AS LONG AS WE HAVE BUTTER. YOU KNOW YOUR GRANDDAUGHTER.>>Pépin: YES.>>I THINK THAT’S HER FAVORITE THING EVER.>>Pépin: SO THIS IS OUR SALMON AND ARUGULA SALAD. WE HAVE THE BREAD HERE, THE TIBETAN BREAD.>>AND THE RISOTTO IS REALLY CLOSE. I THINK WE CAN PROBABLY ADD THE CHEESE AND STUFF.>>Pépin: THAT’S IT. WELL, NOW YOU PUT THE REST OF IT. NOW IT HAS TO COOK FOR ANOTHER MINUTE. NOW, I HAVE…>>DO YOU WANT A TASTE?>>Pépin: THIS. ALWAYS FINISH WITH BUTTER. YEAH, IT’S STARTING GETTING CRUSTY A LITTLE BIT IN THE BOTTOM?>>MM-HMM.>>Pépin: THAT’S GOOD.>>ISN’T THAT CALLED SOCARRAT, WHEN YOU DO IT WITH– IS THAT WHAT IT’S CALLED WHEN YOU DO IT WITH PAELLA?>>Pépin: WHEN YOU DO IT WITH PAELLA?>>YOU KNOW THAT CRUST THAT YOU GET ON THE BOTTOM?>>Pépin: OH, THE CRUST, WITH THE CRUST ON THE PAELLA, YEAH. THAT’S IN ESPAÑOL; THIS IN ITALIA. THIS IS DIFFERENT.>>[laughs]>>Pépin: NOW, CHEESE.>>YEAH.>>Pépin: A FAIR AMOUNT. BUTTER.>>FAIR, I LIKE THAT TERM. IT’S FAIR.>>Pépin: A COUPLE OF TABLESPOON, NO, NOT EVEN. TABLESPOON AND A HALF, OH, MAYBE TWO TABLESPOON. OKAY, YEP. STIR IT. I WANT TO PUT MY BROCCOLI IN THERE. GOOD.>>THIS IS WHAT GOOD FOOD IS ABOUT.>>Pépin: IS WHAT YOU’RE GOING TO EAT NEXT.>>[laughs]>>Pépin: I’M PUTTING A LITTLE BIT OF PARMIGIANO ON TOP. GOOD, HUH?>>THAT’S REALLY GOOD. OKAY, HERE WE ARE. THE RISOTTO WITH BROCCOLI STEM, SALMON BURGER ON BABY ARUGULA, AND THE TIBETAN BREAD. AND NOW I WANT TO SHOW YOU HOW TO MAKE THE GRAPEFRUIT SUPREME.>>OH, WE DO THIS FOR CHRISTMAS A LOT TOO. YOU DO THAT FOR CHRISTMAS. YOU KNOW, WHEN YOU GO TO THE MARKET, AND IT DOES COST A GREAT DEAL OF MONEY WHEN YOU BUY THOSE CANDIED RIND OF ORANGE OR GRAPEFRUIT AND ALL THAT, SO THIS IS THE WAY YOU DO IT, YOU KNOW. USUALLY, YOU KNOW, YOU WANT TO PICK UP, LIKE, A NICE RED–YOU KNOW, WHAT THEY CALL–WHAT DO THEY CALL–>>RUBY? RUBY RED?>>Pépin: RUBY RED, YES. SO THIS.>>WOW.>>Pépin: I MEAN, JUST WITH ONE YOU HAVE A LOT.>>YEAH, DEFINITELY.>>Pépin: SO BASICALLY, HERE, ABOUT THAT LENGTH, I’M CUTTING PIECES LIKE THIS.>>AND IT’S OKAY TO LEAVE THE PITH ON IT?>>Pépin: WELL, ON THIS ONE, I’M LEAVING THE PITH ON. IT MAKES IT MUCH THICKER AND ALL THAT, AND YOU’LL SEE. THE–IT’S UNIQUE TO THE GRAPEFRUIT, I THINK. BY THE TIME IT FINISH, IT BECOME, REALLY, COMPLETELY TRANSPARENT AND PINK.>>OH, WOW.>>Pépin: YEAH. IF YOU DON’T PUT THE PITH ON, REMEMBER, I’VE SHOWN YOU HOW TO DO IT, WHEN YOU CUT THE TOP WITH A VEGETABLE PEELER.>>RIGHT.>>Pépin: SO YOU JUST HAVE THE TOP PART OF IT. THEN YOU BLANCH IT ONCE, BUT NOW, IF YOU DO IT AS I’M DOING HERE, THEN YOU BLANCH IT, LIKE, THREE TIME; OTHERWISE IT’S REALLY BITTER.>>OH, AND THAT’S HOW YOU GET RID OF THE BITTER TASTE?>>Pépin: YEAH, THAT’S HOW. YOU BLANCH IT.>>OH, OKAY.>>Pépin: PROBABLY HAVE MORE THAN ENOUGH HERE, YOU KNOW, BUT I WANTED TO DO THE WHOLE ABOUT THE SAME SIZE. OKAY, YOU CAN GET RID OF THAT. SO WHAT YOU DO, YOU PUT THAT INTO COLD WATER, AND THE WATER IS BOILING HERE, BUT BASICALLY, YOU WANT TO PUT THAT INTO COLD WATER. THEN YOU WANT TO BRING IT TO, REALLY, A STRONG BOIL. BOIL IT FOR, LIKE, 30, 40, 50 SECOND, A MINUTE. THEN YOU DRAIN IT. THEN YOU DO IT AGAIN, AND BASICALLY, AFTER ALL THAT END, THIS IS WHAT YOU HAVE.>>OH, WOW.>>Pépin: YOU SEE?>>OKAY, SO IT DOES–>>Pépin: IT’S GETTING TRANSPARENT, BUT THIS IS NOT GOOD. SO NOW–>>SO NOW WE’RE GONNA PUT SUGAR AND WATER.>>Pépin: GO AHEAD. 3/4 CUP OF WATER, 1/3 CUP OF SUGAR, AND THAT’S IT. NOW I BRING THAT TO A STRONG BOIL, AND IT’S GOING TO HAVE TO BOIL FOR ABOUT SEVEN, EIGHT MINUTE I WOULD SAY, YOU KNOW, BEFORE IT GET TOTALLY CANDIED. YOU SEE THAT, TITINE?>>OH, NICE.>>Pépin: SEE THE WAY IT REDUCE?>>AND IT’S CLEAR. I MEAN, THEY REALLY ARE. THEY’RE ALMOST TRANSPARENT.>>Pépin: YOU SEE THE WAY THEY ARE TRANSPARENT?>>YEAH, THAT’S BEAUTIFUL.>>Pépin: GOOD. SO THE SYRUP HERE IS ALMOST TO THE BOIL STAGE, YOU KNOW, AND THAT’S FINE. YOU DON’T WANT TO REDUCE IT TOO MUCH, BECAUSE THOSE THINGS GET VERY, VERY HARD. SO HERE YOU HAVE ABOUT 1/2 CUP OF JUST REGULAR SUGAR, RIGHT? THAT’S FINE. SO WHAT I WANT TO DO HERE, TO PUT THAT IN. AND YOU DO, OF COURSE, THE SAME THING WITH ORANGE, YOU KNOW, AND CANDIED. OKAY, I’M GOING TO USE THIS. NOW, HERE YOU CAN–>>OH, HERE I AM TRYING TO BE ALL NICE AND NEAT. [laughs]>>Pépin: NO, NO, YOU WANT THEM TO BE TOTALLY COATED WITH THE SUGAR.>>THIS LITTLE SAD ONE, RIGHT HERE. DO YOU PRESS THE SUGAR, OR YOU JUST–>>Pépin: NO, NO, NO, NO, NO, NO.>>OKAY.>>Pépin: JUST WHATEVER STICK STICKS. SO WE HAVE SOME MORE. NOW, YOU SEE THIS. BRING THIS HERE. LOOK, THIS ONE. THIS IS HARD.>>SO THEY GET HARD.>>Pépin: GET HARD, YEAH. SO WE PUT THOSE ONE HERE.>>THEY KEEP FOR A LONG TIME TOO.>>Pépin: OH, YOU CAN PUT IT IN JAR AND HAVE IT FOR 20, 30 YEARS, 40 YEARS.>>[laughs] YOU CAN HAVE IT. YOU MIGHT NOT EAT IT, BUT YOU CAN HAVE IT.>>Pépin: OKAY, GO AHEAD, DO THAT, AND YOU KNOW WHAT YOU CAN DO ALSO, WHICH IS A GREAT TREAT, WE CAN DIP THEM IN CHOCOLATE.>>MMM.>>Pépin: WELL, SO AFTER THEY GET A LITTLE HARD, LIKE THIS ONE HERE, WE CAN DIP THEM IN CHOCOLATE, AND THEN YOU PUT THAT, YOU KNOW, ON WAX PAPER, LIKE I HAVE WAX PAPER HERE. YOU PUT THEM ON TOP. PUT THEM IN THE REFRIGERATOR. THEY WILL COOL OFF, AND THEY WILL LOOK EXACTLY LIKE THIS ONE HERE. YOU CAN HAVE WHITE CHOCOLATE, OF COURSE, AND YOU CAN HAVE, YOU KNOW, MILK CHOCOLATE, AND SO FORTH.>>MILK CHOCOLATE? NO.>>Pépin: NO, NO MILK CHOCOLATE. OKAY, SO THE DESSERT THAT WE’RE GOING TO DO HERE. I HAVE MY SYRUP. IT’S PRETTY THICK AND NICE. INSIDE I’M GOING TO PUT A LITTLE BIT OF GRAND MARNIER–>>FAR AWAY FROM THE FLAME–>>Pépin: WE’RE STILL IN THE ORANGE FAMILY THERE. AND MAKE ME A BEAUTIFUL SYRUP HERE. MMM, THAT’S GOOD TOO.>>MM-HMM.>>Pépin: WITH THIS.>>AND THEN WE’LL PUT SOME OF THE ORANGE–THE GRAPEFRUIT SEGMENTS–>>Pépin: THE SEGMENTS HERE. I HAVE MY SEGMENT. DRY CRANBERRY THERE.>>I LIKE DRIED CRANBERRIES.>>Pépin: I DO TOO. SO THIS IS REALLY A WINTER TYPE OF DESSERT, YOU KNOW, WHICH IS BEAUTIFUL.>>ARE YOU GONNA POUR SAUCE ON IT? I’LL WAIT FOR–>>Pépin: YEAH, I’LL PUT A LITTLE BIT OF THAT BEAUTIFUL SAUCE WITH THE GRAND MARNIER ON TOP HERE.>>SO BASICALLY, THIS IS JUST THE LEFTOVERS OF MAKING THIS BEAUTIFUL DISH.>>Pépin: WELL, THIS IS THE LEFTOVER OF THIS, OR THIS IS THE LEFTOVER OF THAT, OR I DON’T KNOW.>>[laughs]>>Pépin: WELL, YEAH, YOU COULD PUT IT AROUND, BUT YOU REALLY DON’T WANT–I’LL SERVE IT AT THE LAST MOMENT, YOU KNOW, SO THAT IT DOESN’T REALLY MELT. YOU HAVE THIS AND THAT, AND THIS IS A BEAUTIFUL CHRISTMASSY TYPE OF DESSERT, YOU KNOW. THE GRAPEFRUIT SUPREME. NOW, WHEN YOUR FAMILY’S ALL TOGETHER AROUND THE TABLE, LIFE IS GOOD.>>LIFE IS GOOD.>>Pépin: HAPPY COOKING.>>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 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 CaptionMax www.captionmax.com>>male announcer: A KQED TELEVISION PRODUCTION.