>>Pépin: A FEW FRESH INGREDIENTS CAN BE WRAPPED TOGETHER TILL WE GET EXOTIC-LOOKING FIRST COURSE, RICE PAPER CREPE. WET YOUR RICE PAPER TILL IT GETS SOFT, AND YOU PUT CILANTRO IN THERE, SCALLION, A COUPLE OF DRIED TOMATOES, A PIECE OF AVOCADO. YOU FOLD IT THIS WAY. BRING E TWO SIDES TOGETHER. KEEP FOLDING IT. AND HERE WE ARE. IT DOESN’T TAKE GREAT TECHNIQUE OR A LOT OF TIME TO CREATE GOOD FOOD TO SHARE. I AM JACQUES PEPIN, AND THIS IS FAST FOOD MY WAY. [playful instrumental music] ♪ ♪>>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.>>WHAT DO YOU WANT TO DO TODAY?>>Pépin: WELL, I DON’T KNOW. I HAVE A NICE MENU FOR YOU.>>REALLY?>>Pépin: TODAY I WANT TO DO, YES, I THINK SOME OF YOUR FAVORITE STUFF.>>EXCELLENT. WELL, THERE HAS TO BE FISH INVOLVED.>>Pépin: YOU WANT TO BE SURPRISED?>>OKAY.>>Pépin: OKAY, SO LET’S GO COOK.>>LET’S GO. DO YOU HAVE AN APRON?>>Pépin: YUP.>>OKAY.>>Pépin: I HAVE AN APRON. SO–>>WELL, TOMATOES. I LOVE TOMATOES.>>Pépin: TODAY WE’RE GOING TO DO A TALL GREEK TOMATO SALAD, A TOMATO SALAD WITH ALL OF THE INGREDIENTS BUT PRESENTED IN A DIFFERENT WAY. AND AFTER THAT, WE’LL POACH A SALMON– I KNOW YOU LIKE POACHED SALMON– WITH A SOUR CREAM HERB SAUCE.>>YES, PLEASE.>>Pépin: WE’RE GOING TO DO A STEW OF PEAS AND CARROTS JUST LIKE YOUR GRANDMOTHER USED TO DO.>>OH, I LOVE THAT.>>Pépin: AND A SWEET RICOTTA GATEAU WITH PEACH SAUCE. THAT’S FOR MY GRANDDAUGHTER.>>YES.>>Pépin: I KNOW TO DO SOMETHING LIKE THIS, OKAY? SO YOU SEE HERE WE HAVE TOMATO, CUCUMBER, RED ONION–>>OH, LOTS OF OLIVES.>>Pépin: OREGANO.>>AND FETA.>>Pépin: AND FETA CHEESE. SO WE’RE GOING TO DO A CLASSIC GREEK SALAD, BUT WE’RE GOING TO BUILD IT UP TO MAKE IT VERY ELEGANT.>>OH, WOW.>>Pépin: SO I’M GOING TO START CUTTING THE VEGETABLES.>>DO YOU WANT ME TO MAKE A VINAIGRETTE?>>Pépin: YEAH, OKAY, YOU MAKE A VINAIGRETTE WITH– LIKE IN GREECE.>>OKAY, SO LEMON JUICE, SALT, PEPPER. THERE WE GO. CAN I PUT SOME LEMON ZEST IN HERE TOO?>>Pépin: ABSOLUTELY.>>EXCELLENT. ALL RIGHT.>>Pépin: SO I’M GOING TO START WITH THE–>>I’M GOING TO START ZESTING. AND I WILL DO MY VERY BEST TO NOT GET ANY PITH IN HERE. I PROMISE.>>Pépin: YOU ARE?>>I WILL.>>Pépin: OKAY. I’M CUTTING THIS, TITINE. YOU KNOW, BUT WE’LL KEEP IT TO PUT IT BACK ON TOP.>>OH, THAT’S GOING TO BE REALLY PRETTY.>>Pépin: NOW WE CAN FIND THOSE TOMATOES IN THE MARKET. AND THEN EACH TOMATO, I’M GOING TO CUT IT INTO ABOUT FIVE SLICES, EXCEPT FOR THE BOTTOM. WE’LL KEEP THAT TO PUT AROUND THE TOMATO, SO–>>OKAY. IS IT OKAY–DO YOU MIND IF I SQUEEZE THE LEMONS WITH MY IMPECCABLY CLEAN HANDS?>>Pépin: THREE, FOUR. ABSOLUTELY. YOU DO IT JUST AS YOU DO AT HOME. OKAY, HERE WE GO. WE HAVE A TOMATO. I THINK THAT MAYBE YOU SHOULD DO ONE OF THOSE AND I SHOULD DO ONE. SO THAT’D BE YOURS, OKAY?>>OH, OKAY.>>Pépin: THAT’D BE MINE. ONE. TWO. THREE. FOUR, FIVE. OKAY.>>WOW. OH, THIS IS GOING TO BE REALLY, REALLY PRETTY.>>Pépin: AND THAT WILL KEEP. NOW I’M GOING TO DO CUCUMBER.>>I’VE JUICED A LEMON.>>Pépin: OKAY.>>I’M GOING TO PUT SOME OLIVE OIL IN HERE…>>Pépin: GOOD.>>AND SOME SALT AND SOME PEPPER.>>Pépin: NOW THE FETA CHEESE. I WANT TO MAKE IT LOOK ROUND, SO IT’S GOING TO BE A BIT DIFFICULT.>>[laughs]>>Pépin: A COUPLE OF LAYERS LIKE THIS. AND, REMEMBER, WE CAN PUT SOME AROUND–SOME AROUND ALSO AS A DECORATION. SO OFF WE GO. I’M GOING TO START WITH MINE, JUST TO SHOW YOU. AND WE CAN DO ANY OF THOSE INGREDIENTS. DOESN’T REALLY MATTER IN WHAT ORDER, YOU KNOW? I THINK IN BETWEEN, WE CAN DROP A LITTLE BIT, YOU KNOW, A FEW GRAINS OF SALT.>>OH, THAT’LL BE GOOD.>>Pépin: SO HERE I PUT A PIECE OF ONION.>>I HAVE SOME FLEUR DE SEL HERE TOO.>>Pépin: HUH?>>IF YOU WANT, I HAVE FLEUR DE SEL.>>Pépin: FLEUR DE SEL, OKAY. I PUT THE SECOND SLICE HERE. AND THE SECOND SLICE, I’LL COVER IT WITH CHEESE. SO I’LL TRY TO GET MY CHEESE–>>DO YOU WANT–DO YOU WANT ME TO GET A PLATE? SHOULD WE PUT THIS ON A PLATE? OR DO YOU THINK IT’S OKAY TO MOVE IT? ARE YOU GOING TO MOVE IT?>>Pépin: IT’S OKAY TO MOVE IT.>>YOU’RE GOING TO MOVE IT, THEN. I’M NOT GOING TO MOVE IT. BUT I’LL TAKE MY TOMATO.>>Pépin: YOU CAN TAKE YOUR TOMATO AND START DOING WHAT I’M DOING HERE, COVERING IT UP.>>DO YOU WANT A LITTLE BIT OF VINAIGRETTE ON THERE TOO?>>Pépin: YOU WANT TO PUT IT DIRECTLY ON YOUR PLATE?>>YES, PLEASE. I WOULD FEEL DEFINITELY MORE CONFIDENT.>>Pépin: FINE. SO I’LL GIVE THAT TO YOU. NOW, THIS, I DON’T HAVE TO PUT SALT ON THAT ONE. NOW I’LL PUT MORE–>>DO YOU WANT A LITTLE BIT OF VINAIGRETTE IN BETWEEN?>>Pépin: UH, YEAH, MAYBE AT THE THIRD ONE.>>OKAY.>>Pépin: NOW I’M PUTTING CUCUMBER, RIGHT? I HAVEN’T PUT CUCUMBER IN THE OTHER ONE. SO LET ME–>>CAN I PEEK IN YOURS? I DID AN ONION. AM I SUPPOSED TO DO SOMETHING ELSE?>>Pépin: OKAY. WELL, YEAH.>>JUST AN ONION?>>Pépin: YEAH, YOU HAVE THE ONION.>>OKAY.>>Pépin: YOU HAVE THE TOMATO. SO WE JUST BUILT IT UP WITH THE SAME INGREDIENTS THAT YOU WOULD–I MEAN, CONVENTIONALLY, THAT SALAD, WHAT YOU WOULD WANT TO DO IS JUST TO PUT IT ON A– CUT ALL OF THOSE INGREDIENTS. YEAH, YOU WANT TO SEE THE EDGE HERE, SO YOU WANT TO TRY TO MAKE IT SO THAT IT’S GOING TO LOOK– [both talking]>>Pépin: GOOD. WE DO THAT FOR 200 PEOPLE.>>RIGHT; NO PROBLEM.>>Pépin: HERE; I’LL GET YOU ONE. THERE.>>OH, THAT’S PERFECT.>>Pépin: YEAH, AND YOU CAN ADD SMALL PIECES, SMALL PIECES ON THE SIDE AROUND IT. OKAY?>>OH, THIS IS REALLY NICE.>>Pépin: OKAY, I PUT– I PUT ONE, TWO, THREE. I THINK I’M GOING TO PUT MORE CHEESE NOW AGAIN. I HAVE ANOTHER ONE HERE.>>I’M GOING TO PUT A LITTLE BIT OF DRESSING AND MAYBE A LITTLE BIT OF FLEUR DE SEL.>>Pépin: FLEUR DE SEL.>>I LIKE FLEUR DE SEL. AND I ACTUALLY–I ALSO REALLY, REALLY, REALLY LOVE ONION, SO–>>Pépin: GOOD.>>OOH, LOOK; I CAN PUT THIS WHOLE THING ON HERE. PERFECT.>>Pépin: THIS ONE. WHERE DID I ADD THE FIRST OF THE ONION? I ONLY HAVE ONE, SO I NEED ANOTHER ONION.>>[laughs] YOU HAVE TO TAKE IT APART AND SEE WHAT THE FIRST LAYER WAS.>>Pépin: IT FIT EXACTLY. NOW, THE PROBLEM IS FOR PEOPLE TO EAT IT. HOW DO YOU EAT IT, CLAUDINE?>>I THINK WHAT I WOULD PROBABLY DO IS TIP IT ALL OVER.>>Pépin: AND CUT IT.>>YES.>>Pépin: YEAH, I THINK YOU CAN CUT IT RIGHT IN FOUR PIECES LIKE THAT. IT JUST FALLS OVER, AND IT’S GREAT.>>OKAY. [laughs]>>Pépin: SO I’M PUTTING MINE BACK HERE.>>AND ME TOO.>>Pépin: I’M GOING TO PUT IT ON MY PLATE.>>OKAY.>>Pépin: HERE. BUT, YOU SEE, NOW WE HAVE TO BUILD UP A LITTLE BIT OF THINGS TO PUT AROUND.>>ALL RIGHT.>>Pépin: THE SAME GARNISH. FOR EXAMPLE, WE DIDN’T PUT OLIVES, ‘CAUSE THE OLIVE, IT’S A LITTLE BIT TOO–>>WELL, YEAH. IT WOULDN’T GO INSIDE VERY NICELY.>>Pépin: OKAY, SO THIS IS OIL-CURED OLIVES, AND THEY HAVE PIT IN IT.>>DO YOU WANT ME TO CHOP THEM?>>Pépin: WE WANT TO CUT THEM INTO PIECES, YES. SO, YOU KNOW, YOU CRUSH IT LIKE THIS. YOU CRUSH IT LIKE THIS, AND THEN THE PIT COMES OUT.>>OH.>>Pépin: YEAH?>>SO I DON’T HAVE TO SPEND 8 BUCKS MORE A POUND TO HAVE THEM PITTED. I CAN DO THIS.>>Pépin: NO, WE CAN DO THAT. WE HAVE SOME KALAMATAS. THOSE KALAMATAS ARE CUT. SO YOU KNOW WHAT? WHY DON’T YOU CUT THE OLIVES IN SMALL PIECES?>>OKAY.>>Pépin: I’M GOING TO CUT A BIT OF THE CHEESE TO PUT AROUND. SO THIS IS LITTLE DICE TO PUT AROUND, YOU KNOW? THE SAME INGREDIENTS THAT WE PUT TO START WITH. YOU’RE MAKING A MESS THERE. OKAY, FINE.>>I’M NOT MAKING A MESS. I AM CHOPPING THESE.>>Pépin: I’M GIVING YOU A LITTLE BIT OF ONION. YOU KNOW, I SAY YOU CAN TAKE ALL OF THOSE INGREDIENTS THAT WE HAVE THERE, CUT THEM INTO LARGE DICE, AND YOU HAVE YOUR CLASSIC GREEK SALAD.>>AND THIS IS A PERFECT LITTLE SUMMER KIND OF THING TOO, I THINK. LITTLE SUMMER LUNCH.>>Pépin: AND THEN I DIDN’T PUT MUCH DRESSING, SO I WANT TO PUT MORE DRESSING ON THE OUTSIDE.>>THERE YOU GO.>>Pépin: YOU HAVE THAT?>>MM-HMM. EXCEPT FOR THIS PIECE.>>Pépin: OKAY. SO MAYBE I’LL FILL UP THAT HOLE THERE, TO START WITH.>>OH, NICE.>>Pépin: OKAY. THERE WE ARE.>>WAIT; I WANT MINE TO BE FILLED UP TOO. DO YOU WANT TO ADD SOME OREGANO? I MEAN, TRADITIONALLY, WE WOULD.>>Pépin: OREGANO ALWAYS. I MEAN, IN GREECE, YOU’RE GOING TO HAVE TOMATO, OF COURSE, A GREAT DEAL, BUT, YOU KNOW, LEMON JUICE, WHICH WE HAVE IN THE DRESSING, OREGANO. THIS IS YOUR CLASSIC THING. PUT A FEW PIECES THERE, IF YOU WANT.>>THAT’S SO PRETTY.>>Pépin: THAT’S IT. NOW, YOU SEE, YOU’RE IN A RESTAURANT, AND YOU CUT THAT COARSELY AND PRESENT IT CONVENTIONAL WAY, YOU CHARGE $3.50. YOU DO IT THIS WAY, YOU CHARGE $15.>>[laughs]>>Pépin: THIS IS OUR TALL GREEK TOMATO SALAD. OKAY. IT LOOKS BEAUTIFUL.>>IT DOES LOOK BEAUTIFUL. AND I KNOW WE HAVE TO WAIT TO EAT IT. WHAT ARE WE GOING TO COOK NEXT?>>Pépin: NEXT, STEW OF PEAS AND CARROTS.>>OH, LIKE MAMIE?>>Pépin: LIKE YOUR GRANDMOTHER. EXACTLY. DO YOU REMEMBER THAT? SHE DID IT WITH THE SMALL POTATO ALSO.>>OH, THAT’S RIGHT.>>Pépin: TODAY WE’RE NOT GOING TO PUT POTATO. CARROT, YOU KNOW.>>SHOULD I START CLEANING THE SCALLIONS UP A LITTLE BIT?>>Pépin: WHEN YOU PEEL A CARROT, YOU KNOW, ALWAYS CUT THE TWO HANDS OF IT. AND THEN ON YOUR HAND, ONE STREAK TO DO THE CARROT.>>[laughs] BUT IF, FOR SOME REASON–>>Pépin: DO YOU WANT TO DO THAT ONE?>>YOU WANT ME TO DO IT? OKAY.>>Pépin: OKAY, SO MAKE SURE YOU MAKE IT PIVOT ON YOUR HAND WITHOUT YOUR FINGER BEING HIGHER THAN THE CARROT.>>ALL RIGHT. WELL, THEN, IF I HAVE TO DO THE CARROT, YOU WANT TO CHOP THESE?>>Pépin: OKAY.>>OKAY. [laughs]>>Pépin: GOOD. GOOD. OKAY. YOU DON’T NEED ME ANYMORE.>>SO WE HAVE THE CARROTS HERE.>>Pépin: YEAH. SO YOU WANT TO PUT A PIECE OF BUTTER IN THERE?>>OKAY. SO THIS IS PRETTY HOT. SO I’LL PUT THE BUTTER, AND THEN WE’LL ADD–>>Pépin: YOU CAN ADD THIS.>>OKAY. CAN I PUT ALL OF THIS BUTTER, OR IS THAT TOO MUCH?>>Pépin: A COUPLE OF TABLESPOONS. THAT’S A BIT TOO MUCH.>>OKAY.>>Pépin: OKAY. HERE IS YOUR ONION.>>SO WE HAVE THE SCALLIONS.>>Pépin: YOUR ONION. YOU WANT TO SAUTE THAT A LITTLE BIT. I THINK YOU HAVE PRACTICALLY ENOUGH.>>I THINK SO.>>Pépin: I’M JUST FINISHING THIS. OKAY, AND THEN I’M GOING TO CUT YOUR CARROT. AND, OF COURSE, WHAT YOU HAVE THERE IS THE PEAS, AND THE PEAS, THOSE ARE FROZEN TINY PEAS, YOU KNOW, THE BABY PEAS.>>THEY’RE GOOD, I THINK, THE FROZEN ONES. I KNOW MAMIE ALWAYS DID A LITTLE BIT OF FLOUR. DO I PUT THE FLOUR IN NOW, OR SHOULD I WAIT?>>Pépin: NOT YET.>>OKAY.>>Pépin: A LITTLE BIT. A LITTLE BIT OF A ROUX, SHE USED TO DO, YES? YOU KNOW WHAT? YOU CAN PUT A LITTLE BIT OF OLIVE OIL IN THERE.>>OKAY.>>Pépin: THAT’S THAT REGION OF PROVENCE. YOUR GRANDFATHER DIDN’T LIKE OLIVE OIL.>>YOU’RE KIDDING. I HAD NO IDEA.>>Pépin: MY FATHER, NO. HE WAS USED TO PEANUT OIL. THAT’S WHAT HE LIKED.>>OH, WOW. SHOULD I PUT SOME HERBES DE PROVENCE OR DRIED OREGANO OR SOMETHING IN THERE NOW?>>Pépin: DRIED THYME, YES. DRIED THYME OR WHATEVER. THEN YOU CAN PUT YOUR FLOUR IN IT WHILE I FINISH THE CARROT, LIKE ONE TABLESPOON.>>WOULD YOU USE–AND THIS IS ALL-PURPOSE FLOUR, RIGHT?>>Pépin: YEAH, YEAH.>>BUT COULD YOU USE WONDER FOR THIS, LIKE A COOKED FLOUR?>>Pépin: YEAH, YEAH, ABSOLUTELY. YOU CANNOT PUT IT IN. YOU HAVE TO STIR IT RIGHT AWAY. IT’S GOING TO FORM LUMPS HERE.>>OKAY, SORRY. I’M SORRY. SEE, LOOK. RIGHT AWAY; RIGHT AWAY. RIGHT AWAY. NO LUMPS.>>Pépin: OKAY. AND THEN–>>SHOULD WE PUT SOME WATER IN IT?>>Pépin: NOW YOU PUT YOUR WATER. YEAH, THAT’S GOOD. YOU WANT TO BRING THAT TO A BOIL AND COOK IT PROBABLY 3, 4, 5 MINUTES. SO I HAVE SOME ZUCCHINI HERE.>>DID YOU CUT THEM WITH A MANDOLIN?>>Pépin: YOU CAN CUT THEM WITH A MANDOLIN, OR OTHERWISE, IF YOU HAVE A REALLY GOOD VEGETABLE PEELER, YOU CAN DO IT WITH THE VEGETABLE PEELER LIKE THIS–YOU KNOW, IN BIG STRIPS.>>OH, WOW. OH, THAT’S VERY NICE.>>Pépin: AND THAT’S A NICE GARNISH. YOU KNOW, I SERVE THAT SOMETIMES–A SALAD LIKE THIS, I DO, YOU KNOW. BUT I DON’T WANT TO EAT THEM RAW, REALLY, SO YOU PUT THEM IN THE OVEN, BUT IT’S NOT LIKE THEY HAVE TO GO IN THE OVEN A LONG TIME. 3, 4, 5 MINUTES AT THE MOST. YOU KNOW, 3 MINUTES, JUST TO GET THEM SOFT, A LITTLE SOFT IN THE OVEN, YOU KNOW.>>OKAY. SHOULD WE PUT SOME SALT ON THERE? AND YOU PUT OLIVE OIL ON HERE, RIGHT?>>Pépin: YOU CAN PUT A LITTLE BIT OF OLIVE OIL IN THE BOTTOM, OR YOU CAN PUT NOTHING AT ALL. IT’S FINE. THIS IS A NONSTICK PAN, SO IT SHOULD BE–YOU KNOW, YOU SHOULDN’T HAVE ANY PROBLEM. OTHERWISE, YOU CAN PUT A PIECE OF ALUMINUM FOIL, EVEN, OR SOMETHING, IF YOU DON’T WANT TO DIRTY YOUR PAN. OKAY. A DASH OF SALT ON TOP OF IT.>>ALL RIGHT, SO I’LL PUT THIS–>>Pépin: AND THEN PUT THAT INTO THE OVEN.>>ALL RIGHT.>>Pépin: THREE, FOUR MINUTES. ABOUT 350-, 400-DEGREE OVEN. JUST A LITTLE BIT JUST TO SOFTEN IT. SO THIS, NOW, IS BOILING VERY NICELY. SEE?>>OKAY, SO NOW IT’S TOTALLY BOILING.>>Pépin: YEAH, AND NOW YOU SEE THE THICKNESS OF IT. JUST A BIT OF FLOUR. YOU HAVE JUST A LITTLE BIT OF VISCOSITY HERE.>>BUT WE’RE STILL GOING TO WAIT FOR THE PEAS?>>Pépin: OH, YEAH, YEAH. SO MAYBE, IF YOU WANT, YOU CAN GET THE SALMON.>>OKAY.>>Pépin: IN THE REFRIGERATOR. IT SHOULD BE IN THE REFRIGERATOR. ALWAYS KEEP YOUR SALMON REFRIGERATED, ANY TYPE OF FISH, UNTIL THE LAST MOMENT. I THINK IT’S BETTER. AND ALWAYS GET THE FRESHEST FISH THAT YOU CAN GET. THAT’S VERY IMPORTANT TOO. WE’RE GOING TO DO A SOUR-CREAM-AND-HERB SAUCE WITH THAT TOO WHICH IS QUITE EASY TO DO. LET’S SEE WHAT WE–>>THIS LOOKS BEAUTIFUL.>>Pépin: YEAH, THOSE ARE NICE. THIS IS FROM THE BACK FILLET OF THE SALMON. YOU SEE THAT, TITINE? WHEN YOU DO A STEAK, WHEN YOU DO A SALMON LIKE THIS– LIKE A STEAK, THEY’RE CALLED VERY OFTEN–THEY TAKE THE WHOLE SALMON, CUT RIGHT THROUGH. BUT THEN THERE IS THE BONE IN THE MIDDLE.>>RIGHT.>>Pépin: IF YOU WANT TO DO IT WITHOUT THE BONE, YOU TAKE A PIECE OF FILLET LIKE THIS BUT WITH THE SKIN. HERE I HAVE THE SKIN HERE.>>OKAY.>>Pépin: AND HERE IS WHAT YOU DO. YOU CUT THROUGH THE SKIN, AND YOU DON’T CUT TOTALLY TO THE END. GET ABOUT 3/4 OF THE WAY DOWN, MAYBE A LITTLE MORE. AND THEN YOU TURN THIS THIS WAY.>>OH, THAT IS PERFECT.>>Pépin: ISN’T IT?>>YOU’RE REALLY COOL.>>Pépin: NO BONE INSIDE.>>YOU’RE REALLY COOL. THAT’S EXCELLENT.>>Pépin: OKAY. SO MAYBE WE CAN PUT THE PEAS IN THERE NOW, BECAUSE I THINK THAT IT’S NICE AND–OKAY, WE HAVE A POUND OF PEAS HERE, RIGHT?>>YES. ONE PACKAGE. ONE POUND.>>Pépin: SO WE COULD–>>THAT IS PERFECT. IT’S FUNNY, BECAUSE I FORGOT THAT MAMIE ALWAYS MAKES A ROUX BUT, LIKE, JUST A LITTLE, TINY ONE.>>Pépin: A LITTLE BIT, YES. YOU WANT TO TEST IT?>>YES.>>Pépin: NEEDS SALT. PUT SOME SALT IN HERE.>>I DID.>>Pépin: AND WE COULD PUT A DASH OF SUGAR, EVEN, BUT THAT’S FINE.>>YOU WANT TO PUT SUGAR IN IT?>>Pépin: WHEN YOU PUT PEAS, YOU KNOW, SOMETIMES YOU DO. SO ARE YOU GOING TO DO–>>I’M GOING TO DO A LITTLE SAUCE, AND IT’S GOING TO BE PRETTY SIMPLE: JUST MAYONNAISE, SOUR CREAM, SOME CHIVES, AND SOME SALT AND PEPPER.>>Pépin: SO THAT WON’T TAKE TOO LONG TO COOK, SO I CAN PUT THAT TO COOK, RIGHT? YOU WANT TO DO THAT AT THE LAST MOMENT. AND THE SALMON, THOSE ARE ABOUT 4-, 5-OUNCE PIECES, AND YOU CAN SEE THE THICKNESS. IT’S A GOOD INCH, INCH AND A QUARTER. IT WILL TAKE ABOUT 4 MINUTES. IT DEPENDS ON HOW YOU LIKE IT COOKED ALSO. I MEAN, I LIKE IT SLIGHTLY UNDERCOOKED IN THE CENTER, AND YOUR MOTHER LIKES IT PRACTICALLY–>>RAW.>>Pépin: BUT I DON’T HAVE TO COVER IT NOW. AND THE BEST IS TO DO BOILING SALTED WATER. I THINK THAT’S THE BEST.>>JUST SALTED WATER?>>Pépin: YES. YOU SEE, THE SALMON DIDN’T EVEN COME BACK TO A BOIL YET.>>WOW. OH, DO YOU WANT ME TO PUT SOME LEMON ZEST IN HERE TOO?>>Pépin: SURE, WE CAN PUT IT ON TOP OF THE SALMON.>>WELL, BEFORE I CUT THE LEMON IN HALF, MAYBE I SHOULD GET SOME ZEST.>>Pépin: THERE WE ARE.>>THAT LOOKS GOOD.>>Pépin: SPOON.>>I DIDN’T PUT ANY SALT AND PEPPER IN THERE YET, SO I KNOW THAT I’M WRONG.>>Pépin: NO, NO, NO, NO. YOU’RE NOT WRONG. OKAY. A LOT OF PEPPER IN THERE, IT WILL TAKE. NOT TOO MUCH SALT, JUST A LITTLE DASH. MAYBE A DASH OF LEMON JUICE, BUT IT’S NOT–I MEAN, THE SOUR CREAM–MM.>>DO YOU WANT SOME LEMON JUICE?>>Pépin: NOT MUCH, THEN, IF YOU DO. JUST A LITTLE BIT. LOOKIT; THE PEAS ARE BRIGHT GREEN NOW. AND THAT’S WHAT YOU WANT. TYPE OF STEW THAT MY MOTHER USED TO DO WHEN I WAS A KID, BUT SHE WOULD ADD THOSE TINY FINGERLING POTATOES TO IT, WHICH WAS PRACTICALLY A WHOLE MEAL. SO LET’S CHECK ON THE SALMON. THIS IS THE THICKEST PART. AND I CAN SEE, YOU KNOW, THAT IT’S STILL QUITE RAW IN THE CENTER.>>OKAY.>>Pépin: IT STILL HASN’T COME BACK TO A BOIL, BUT IT’S OKAY. YOU DON’T REALLY HAVE TO BOIL IT. IT CAN POACH IN THAT WATER AT LOWER TEMPERATURE.>>OH.>>Pépin: WELL, THE ZUCCHINI ARE IN THE OVEN.>>OKAY, I’M GOING TO GO GET THEM.>>Pépin: FORGET THE ZUCCHINI. HOW LONG HAVE THEY BEEN THERE? MAYBE TOO LONG.>>I DON’T THINK SO. I THINK THEY’LL BE JUST RIGHT. THEN AGAIN, I AM AN OPTIMIST.>>Pépin: OKAY.>>OH, I THINK THEY’LL BE OKAY.>>Pépin: I MEAN, BECAUSE YOU DON’T WANT THEM–JUST WANT THEM TO SOFTEN A LITTLE BIT. THAT’S IT. THEY’RE BEAUTIFUL. OKAY, SO YOU KNOW WHAT? WE CAN ARRANGE A PLATE OR MAYBE–WHAT PLATE ARE YOU GOING TO GIVE ME?>>WE CAN USE THIS PLATE, I THINK.>>Pépin: PUT A PIECE OF SALMON ON TOP SO–>>NO, PUT ZUCCHINI.>>Pépin: YEAH, BUT, I MEAN, TO PUT A PIECE OF SALMON ON TOP OF THE ZUCCHINI LATER. LET’S DO THIS. OR MAYBE WE DO KIND OF A JAPANESE BORDER.>>WHAT?>>Pépin: I’M THINKING IN MY HEAD HERE, YOU KNOW, DOING A GARNISH LIKE THIS.>>OH, THAT’S VERY PRETTY.>>Pépin: AND IT’S EDIBLE.>>AND, YOU KNOW–OKAY. AND IN MY HEAD, I WAS THINKING THAT WE COULD WRAP THE ZUCCHINI AROUND THE FISH.>>Pépin: YEAH, YOU CAN DO THAT TOO. THAT WOULD BE NICE. A BED FOR YOUR SALMON.>>THAT’S VERY PRETTY.>>Pépin: YEAH, OKAY. AND I’LL CHECK THE SALMON AGAIN. THAT PIECE IS SMALLER, AND THAT PIECE IS PROBABLY COOKED ENOUGH.>>WELL, HERE’S THE PLATE. WE CAN TAKE THEM ALL OUT, IF YOU LIKE.>>Pépin: THAT PIECE MAY BE THE BEST PIECE OF ALL. THIS IS PART OF THE BELLY. I CAN SEE–I CAN SEE, YOU KNOW, THAT PART HERE, PART OF THE BELLY.>>HOW CAN YOU SEE THAT IS PART OF THE BELLY?>>Pépin: NO, BECAUSE I KNOW IT GOES UP LIKE THIS. YOU SEE THE CENTER? IT’S STILL A BIT WET.>>YEAH, BUT THAT’S WHAT MOM LIKES.>>Pépin: YEAH. SO LET’S PUT IT ON THIS SIDE. IT’LL LOOK BETTER. ALL RIGHT. I’M REMOVING THE REST OF THAT SALMON SO IT DOESN’T OVERCOOK. THERE WE ARE HERE. GREAT. KEEP IT WARM THERE.>>OH, THAT IS A PERFECT IDEA.>>Pépin: CAN EVEN KEEP IT WARM WITH THAT ON TOP.>>WOW. [laughs] OKAY, SO HERE’S THE SAUCE.>>Pépin: YES.>>WE CAN PUT A LITTLE BIT OF LEMON ZEST EITHER ON–>>Pépin: YOU HAVE MORE SAUCE? NO? YOU’RE A BIT SHORT WITH THE SAUCE.>>YEAH, BUT I DIDN’T MESS UP THE SIDE OF THE THING, SO I DECIDED TO STOP WHILE I WAS AHEAD.>>Pépin: OKAY.>>’CAUSE IT LOOKS PRETTY.>>Pépin: WANT A COUPLE OF THESE ON TOP?>>YEAH, DO YOU WANT SOME ON THE SAUCE TOO?>>MM, YEAH, YOU CAN PUT A LITTLE BIT IN THERE.>>THAT LOOKS ABSOLUTELY BEAUTIFUL.>>Pépin: THIS IS THE POACHED SALMON, SOUR-CREAM-AND-HERB SAUCE, AND A LITTLE BIT OF FLEUR DE SEL. BEAUTIFUL ON TOP, BIT OF CRUNCHINESS. I’M GOING TO SET THIS.>>AND THIS IS MY LUNCH. I’M VERY EXCITED. DINNER.>>Pépin: BIG BOWL OF PEAS AND CARROTS HERE. OKAY. AND THIS IS A STEW OF PEAS AND CARROTS, JUST LIKE YOUR GRANDMOTHER.>>ABSOLUTELY.>>Pépin: AND NOW I’M GOING TO SHOW YOU A FAST DESSERT FOR YOUR DAUGHTER.>>OH, GOOD.>>Pépin: A SWEET RICOTTA GATEAU WITH A PEACH SAUCE. SO WHY DON’T YOU OPEN SOME CHAMPAGNE FOR US?>>I THINK THAT IS A SPLENDID IDEA.>>Pépin: I LOVE GRAHAM CRACKERS, SO WHAT I’M GOING TO DO IS TO GET A TABLESPOON OF SUGAR. THIS IS RICOTTA CHEESE. AND A LITTLE BIT OF VANILLA IN THERE. AND YOU MIX IT. MAKES IT SPECIAL. THERE WE ARE. I LOVE RICOTTA CHEESE, YOU KNOW.>>IT’S WONDERFUL. IT SMELLS REALLY, REALLY GOOD.>>Pépin: AND THEN YOU CAN PUT A LITTLE BIT ON YOUR PLATE. ONE OF THOSE GRAHAM CRACKERS, YOU CAN CUT IT IN HALF OR BREAK IT.>>JUST REGULAR GRAHAM CRACKERS?>>Pépin: YEAH, YEAH. PUT THAT ON TOP. THAT WILL HOLD. PUT A GOOD TABLESPOON OF THAT HERE. MM. PUT THAT ON TOP. VERY SIMPLE. THEN I HAVE A SAUCE HERE. THIS IS A PEACH SAUCE. I’M GOING TO PUT A BIT OF COGNAC, BUT IF YOU DO IT FOR MY GRANDDAUGHTER, DON’T PUT THE COGNAC. MAYBE PUT A LITTLE BIT OF WATER, YOU KNOW. AND THEN WE’LL PUT SOME OF THAT RIGHT ON TOP.>>SO DID YOU JUST USE AN APRICOT JAM?>>Pépin: JUST A JAM, A PEACH JAM OR APRICOT JAM. AND ON TOP OF IT, A COUPLE OF HAZELNUTS. BREAK IT LIKE THIS.>>OKAY. I’D BE SCARED I’D BREAK THE BOWL.>>Pépin: THAT’S IT, TITINE.>>THAT’S WONDERFUL. OH, SHOREY’S GOING TO LOVE THAT.>>Pépin: SHOREY’S GOING TO LOVE THAT. AND THIS IS OUR SWEET RICOTTA GATEAU WITH PEACH SAUCE. THIS IS GOOD, TITINE. IT’S GREAT TO COOK WITH YOU. COOKING IS LOVE. ONE ALWAYS COOKS FOR THE OTHER.>>THAT’S TRUE.>>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.