>>Pépin: I’M ALWAYS LOOKING FOR NEW WAYS TO USE LEFTOVER CHEESE, AND I HAVE ALWAYS LEFTOVER CHEESE: BLUE CHEESE, SOME GOAT CHEESE, SOME SWISS CHEESE, SOME CAMEMBERT, ANY OF THOSE. AND I PUT SOME DRY CRANBERRY OR DRY CHERRIES IN IT, A PIECE OF APPLE OR A PIECE OF PEAR. YOU KNOW YOU CAN PUT IT RIGHT IN THERE. AND YOU PUT THAT IN YOUR FOOD PROCESSOR AND TURN IT LONG ENOUGH, YOU KNOW, TO DO A NICE MUSH OUT OF IT, WHICH GETS THICK ENOUGH LIKE IT IS HERE SO YOU CAN GRAB A LITTLE BALL OUT OF IT AND ROLL IT. AND YOU PUT PIGNOLI NUT IN THE OVEN OR ALMOND, AND YOU ROLL IT IN YOUR PIGNOLI NUT TO DO A LITTLE CHEESE BALL AND PIGNOLI. MAKING THIS A FAST AND EASY RECIPE, WE’VE BUILT UP YOUR CONFIDENCE. I AM JACQUES PEPIN. THIS ISFAST 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: WELL, I’M DOING AN INTERESTING MENU TODAY. IT’S ACTUALLY NOT A MENU. I’M GOING TO START WITH CRIQUES, WHAT MY MOTHER USED TO CALL CRIQUES, WHICH ARE POTATO PANCAKE THAT SHE USED TO SERVE WITH A SALAD AND ALL THAT. AND WE ALWAYS DO THAT AT HOME. SOMETIMES WE DO THEM AS HORS D’OEUVRES WITH A LITTLE BIT OF SMOKED SALMON ON TOP, SOUR CREAM, SOMETIMES CAVIAR IF YOU REALLY WANT TO SPLURGE. SO IT CAN BE VERY ELEGANT OR VERY, VERY SIMPLE SERVED WITH A SALAD. AND THEN AFTER THAT, WE ARE GOING TO DO A CHILI CON CARNE. AND THE CHILI CON CARNE, OF COURSE IS, UH–I’M GOING TO SERVE IT WITH LETTUCE AND CHEESE AND CILANTRO, BUT I WANTED TO SHOW YOU HOW TO USE IT–TO DO IT IN A PRESSURE COOKER. IT WILL SAVE A GREAT DEAL OF TIME. THEN WE’RE GOING TO DO A KALE, A CRUNCHY KALE. A WAY THAT MY FRIEND JEAN CLAUDE TOLD ME TO DO THE KALE, WHICH ARE VERY CRUNCHY AND, UH, VERY EASY TO DO, AND THEN A DESSERT WITH A CANNED PEAR THAT I’M GOING TO COOK WITH APRICOT AND, UH, AND SOME BUTTER. SO IT’S A KIND OF ECLECTIC MENU, BUT, UH, IT’S FUN. SO I’M GOING TO START WITH THE CHILI CON CARNE AND WITH THE PRESSURE COOKER. YOU SEE, WHEN YOU COOK AT, UH, AT SEA LEVEL, THE PRESSURE IS SUCH THAT–THE ATMOSPHERIC PRESSURE IS SUCH THAT THE WATER GET TO 212 DEGREE TO CRACK OPEN AND START BOILING. IT NEED 212 DEGREE. AS YOU GO HIGHER AND HIGHER, YOU LOSE, LIKE, I FORGET EXACTLY, 2 OR 3 DEGREE PER 1000 FEET OF ELEVATION. AND SOMETIMES IT BURNS FOR HOURS, AND THE CELLULOSE AND CERTAIN FIBER IN THE MEAT OR BEANS OR WHATEVER YOU HAVE DON’T REALLY COOK. SO IT COOKS SOMETIMES THREE, FOUR, FIVE, SIX HOURS, MUCH LONGER THAN IT WOULD BE AT ROOM–AT SEA LEVEL. SO THE PRESSURE COOKER DOES THE OPPOSITE. IT APPLIES PRESSURE ON THE FOOD ITSELF SO THAT IT NEEDS TO GO TO A TEMPERATURE MUCH HIGHER THAN 212 BEFORE IT STARTS BOILING, THE PRESSURE POINT. SO AT THAT POINT THE FIBER IN BEANS OR MEAT IS BROKEN VERY FAST, AND IT’S A GREAT WAY OF COOKING AND A GREAT WAY OF KEEPING ALL THE TASTE TOGETHER AND ALL THAT. AND USUALLY, YOU KNOW, A STEW IN 20, 25 MINUTES, THINGS WHICH WOULD TAKE YOU TWOOURS TO DO. SO IT’S GREAT. SO THIS IS THE CONVENTIONAL ONE THAT YOU PUT ON TOP OF THE STOVE AND COOK AND ANOTHER ONE HERE WHICH IS AN ELECTRIC ONE, AND IT’S GREAT ALSO. IT’S GREAT FOR DIFFERENT REASONS. IT WILL TAKE A BIT LONGER THAN THE OTHER ONE TO REACH THE PRESSURE, BUT THEN YOU PUT THE TIMER, AND IT WILL ONLY STOP TIMING WHEN THE PRESSURE IS ON. SO THIS IS GREAT, BECAUSE YOU CAN GO TO WORK OR IF YOU–YOU HAVE TO GO SHOPPING, YOU WANT TO DO THAT RECIPE, YOU PUT ALL YOUR INGREDIENTS TOGETHER I’M GOING TO DO, YOU PUT IT ON YOUR TIMER, ANDOU CAN GO. WHEN IT’S FINISHED, IT WILL SHUT OFF AUTOMATICALLY. SO THAT’S GREAT. SO HERE–WHAT WE HAVE HERE– YOU HAVE AN INSERT HERE IN THE NONSTICK. SO WE HAVE BEANS. THE CHILI CON CARNE WE DO WITH BEANS. AND HERE FOR, LIKE, FOUR PEOPLE, I’M USING, LIKE, A GOOD 1/2– 1/2 A POUND OF BEANS, YOU KNOW, RED BEANS LIKE THIS, WHICH OF COURSE I’M GOING TO RINSE UNDER WATER, THERE. SO NOW, PEOPLE, IN MY CASE HERE AND IN MOST OF THE TIME, THE RECIPE TELLS YOU TO PRESOAK THE BEANS AND ALL THAT. I DON’T DO ANY OF THIS TO DO IT THIS WAY. SO IT’S THE TYPE OF THING YOU CAN DO AT THE LAST MOMENT, YOU KNOW, AND IT’S FINE. YOU KNOW, IT WORKS QUITE–QUITE WELL. SO WE HAVE THE MEAT IN THERE. I AM GOING TO PUT A POUND OF MEAT, AND THIS IS KIND OF A GROUND MEAT. YOU CAN CUT YOUR MEAT WITH A KNIFE INTO TINY DICE IF YOU WANT OR I CAN A VERY COARSE GROUND, YOU KNOW? THAT’S FINE TOO. ADD, LIKE, 3 CUPS OF WATER. WE PUT IN THERE FOR 1/2 A POUND OF BEANS. SO WE HAVE A–THE SALT IN THERE THAT I’M GOING TO PUT AND THEN ALL KIND OF SEASONING. I HAVE A CAN–15 OUNCE OF TOMATO, YOU KNOW, A COUPLE OF, UH, TABLESPOONS OF TOMATO PASTE THAT I ADD IN THERE. MIX IT TOGETHER. SO EVERYTHING IS COLD. AN EASY RECIPE TO DO. I’M PUTTING, LIKE, A TABLESPOON OF UNSWEETENED COCOA POWDER HERE TO MAKE IT A LITTLE BIT LIKE A MOLE–WHAT THE MEXICANS CALL MOLE, YOU KNOW? THAT’S GREAT. I’M PUTTING A COUPLE OF TABLESPOONS OF OLIVE OIL IN THERE AND THEN SEASONING LIKE BAY LEAF, A COUPLE OF BAY LEAF, A LITTLE BIT OF OREGANO. I LOVE ALSO MEXICAN OREGANO, OR GREEK OREGANO IS REALLY NICE. AND THEN CUMIN, LIKE A TABLESPOON OF, UH, OF CUMIN POWDER AND OF COURSE CHILI POWDER, ABOUT A TABLESPOON OF CHILI POWDER AS WELL. OKAY. MAKE SURE THAT YOU STIR IT WELL, YOU KNOW, SO THE MEAT DOESN’T GET LUMPY. AND THEN WITH THAT, WE’RE GOING TO ADD SCALLION, LIKE ABOUT 3/4 A CUP TO A CUP OF SCALLION. I MEAN, WHEN YOU DO THOSE THINGS, IT’S NOT THAT EXACT, YOU KNOW? YOU CAN ADD A BIT MORE OR A BIT LESS. SCALLION IS FINE IN THERE. CERTAINLY IT’S AN EASY DISH TO DO. THEN SOME CHOPPED ONION. AND AGAIN, IT CAN BE VERY COARSELY DONE AS WELL, LIKE, A GOOD CUP, 2 CUP OF IT. I THINK I’LL PUT THE WHOLE ONION IN THERE. THAT’S IT. SO WE HAVE ONIONS. NOW I WANT TO DO GARLIC. I’LL CRUSH IT COARSELY. AND WE’LL PUT IT RIGHT LIKE THIS DIRECTLY INTO THE BEANS. OKAY. THEN JALAPEÑO IF YOU WANT. JALAPEÑO IS ALWAYS–YOU KNOW, SOMETIMES I CUT IT RIGHT ALL AROUND THE RIB AND THE SEED IN THE CENTER. BUT BECAUSE THE RIB AND THE SEED, THAT’S WHERE REALLY THE BIG HOTNESS HERE, SOMETIMES YOU WANT MORE OR LESS. BUT STILL I ALWAYS TAKE A LITTLE PIECE AND KIND OF TASTE IT, ‘CAUSEOMETIMES THEY TASTE ABOUT LIKE GREEN PEPPER, AND THE NEXT TIME IT JUST BLOWS YOUR MIND. SO, UH, PUT AS MUCH AS YOU LIKE. IT’S PURELY A QUESTION OF TOLERANCE. I LIKE IT FAIRLY HOT. DO IT VERY FINE LIKE THIS. AND I THINK THAT I PUT EVERYTHING THAT I WANT TO PUT IN THERE. THERE IT IS. GOOD. NOW I CAN CLEAN UP MY MESS THIS WAY AND COVER THIS. SO IT GOES ONLY ONE WAY, YOU KNOW, AND CLOSE ONE WAY. YOU HAVE NO CHOICE ANYWAY. AND THIS IS THE–WHERE THE STEAM RELIEVES THE PRESSURE. IF YOU WANT TO BAND IT LIKE THIS WHEN IT’S REALLY, REALLY, UH, HOT, THEN THE PRESSURE WILL RELEASE MAYBE IN A MINUTE. IF YOU DON’T DO ANYTHING, IT WILL RELEASE IN, LIKE, 15, 20 MINUTE–EASY TO USE. OKAY, NEXT I’M GOING TO DO MY CRIQUES, OR THAT IS, LITTLE POTATO PANCAKE THAT MY MOM USED TO DO. AND FOR THAT, I NEED A COUPLE OF TABLESPOONS OF, UH–A COUPLE OF CUPS, RATHER, OF POTATO IN CUBE. AND YOU KNOW WHAT? WE USED TO–SOMETIMES I DO IT– I DO THOSE BY, UH, GRATING IT ON THE BOX GRATER, AND IT’S FINE, BUT SOMETIMES I DO IT JUST LIKE THIS. YOU KNOW, PUTTING EVERYTHING IN THE FOOD PROCESSOR IS ANOTHER WAY OF DOING IT. AND, UH, NOTICE THAT I HAVE PEELED THE POTATO AND I KEPT THEM IN WATER. BUT AFTER I TAKE THEM OUT THE WATER, I CUT THEM. NOW, I DON’T WANT TO WASH THEM AT THAT POINT. IF I WASH THEM AT THAT POINT, I WILL REMOVE TOO MUCH OF THE STARCH, YOU KNOW? NOW HERE IT IS; I CAN MEASURE IT. YEAH, 2 CUP IS ABOUT THIS. THAT’S PLENTY HERE I HAVE IN THERE. AND, UH, TWO EGGS. I PUT EVYTHING IN THERE, OKAY. A LITTLE BIT O UH, CHOPPED ONION, LIKE ABOUT 1/2 A CUP, COARSELY. SO I HAVE POTATO, ONION, EGGS. I HAVE TO PUT–THAT’S IT. I PUT A LITTLE BIT OF, UH, GARLIC IN THERE TOO, A COUPLE OF CLOVES OF GARLIC. JUST CRUSH I THAT’S MORE THAN ENOUGH. THEN A COUPLE OF TABLESPOONS OF POTATO STARCH. I COULD PUT REGULAR FLOUR, BUT I WOULD HAVE TO PUT A LITTLE MORE OF POTATO STARCH. AND 1/2 A TEASPOON OF BAKING POWDER. I HAVE TO PUT A DASH OF SALT IN THERE, OF COURSE. EGGS AND, UH–OKAY, THAT’S IT. WE DO THAT INTO A PUREE. THAT’S IT. I HAVE BEAUTIFUL PUREE OF IT. NOW I’M GOING TO PUT THAT . SOME OIL IN THERE. YOU CAN PUT PEANUT OIL OR OLIVE OIL, ANY OF THOSE. AND I’M GOING TO PUT A LITTLE BIT OF, UH, SCALLION IN THERE, YOU KNOW, FOR COLOR OR SCALLION–OR YOU MAY WANT TO PUT SOME CHIVES OR ANOTHER TYPE OF HERB. SO HERE WE ARE. OKAY, AND THE OIL IS HOT. SO YOU PUT ABOUT A GOOD–WELL, MAYBE 2 TABLESPOONS LIKE THIS OF THE MIXTURE. MM, I HAVE A PLACE CLOSE TO WHERE I LIVE IN FRANCE, A THREE-STAR RESTAURANT, AND THEY USED TO DO A PANCAKE SIMILAR TO THAT, BUT USUALLY IT WAS DONE WITH COOKED POTATO. I DO IT IN SOME BOOKS WITH, LIKE, A MASHED POTATO, YOU KNOW, A COOKED POTATO, AND IT HAS FLOUR IN IT AND EGGS AND ALL THIS, AND IT’S SIMILAR TO THIS. THIS IS DIFFERENT, BECAUSE EVERYTHING IS RAW AND UNDONE. SO THIS IS FRYING BEAUTIFULLY. NOW, LET’S SEE. UHI AM GOING TO DO THE DESSERT HERE, AND THE DESSERT ARE PEAR IN SYRUP. SO I’LL TAKE THE SYRUP OUT. I SHOULD HAVE ABOUT USUALLY A CUP OR 3/4 OF A CUP OF, UH, SYRUP. SO I’LL USE ABOUT HALF. HALF OF THE SYRUP SHOULD BE ENOUGH. THEN I’LL PUT A COUPLE OF TABLESPOONS OF APRICOT, YOU KNOW, OR YOU CAN USE PEACH, YOU KNOW, JAM, A COUPLE OF TABLESPOONS OF BUTTER THAT SET IN THERE, 1 1/2 TABLESPOONS OF BUTTER. AND I’M GOING TO PUT MY PEAR IN IT AND LET IT COOK. AND THE THING IS GOING TO REDUCE INTO A SYRUP. AND WE’LL SERVE THAT JUST WITH THE SAUCE, THE SYRUP ON TOP AND MAYBE A LITTLE BIT OF A WHIPPED CREAM CHEESE WOULD BE VERY GOOD. OKAY. SO AGAIN, A KIND OF EASY DESSERT WHICH I OFTEN DO, ‘CAUSE I ALWAYS HAVE THAT IN MY PANTRY. AND WHEN PEOPLE JUST SHOW UP UNEXPECTEDLY, HERE I GO, YOU KNOW? SO THESE ARE DONE. THEY WENT PRETTY FAST. WHOOP. LOOK HOW BEAUTIFUL THOSE ARE. YOU KNOW, THOSE PANCAKE ARE QUITE, AS I SAID, NOT ONLY BEAUTIFUL BUT, I MEAN, FILLING. SO A COUPLE OF PANCAKES ARE FUN. AT HOME, IF I DO THAT, I SERVE THAT ON LIKE A ROMAINE OR FRISEE LETTUCE, YOU KNOW, AND I SERVE THE PANCAKE WITH IT. HEAR THAT BOILING? OKAY, SO YOU ARE ABOUT–WELL, ENOUGH TO DO ABOUT 8, 10 PANCAKE THIS WAY AND YOU CAN DO THEM AHEAD IF YOU WANT, AND THEN YOU CAN REHEAT THEM IN, UH, IN THE REGULAR OVEN. WHAT I DO, YOU KNOW, WHICH IS PRETTY IMPORTANT, IS THAT WHEN THOSE PANCAKE ARE DONE–THIS IS MUCH SMALLER, AS YOU CAN SEE– BUT WHEN THOSE PANCAKE ARE DONE, I PUT THEM ON A WIRE RACK. I LEARNED THAT FROM THE KOREAN COOK. I USED TO PUT THEM ALL THE TIME ON A PAPER TOWEL ON A PLATE AND REALIZE THAT THE BOTTOM WOULD GET ALL SOGGY RIGHT AWAY AND THE MOISTURE YOU GET UNDERNEATH. SO THE IDEA–ANYTHING YOU FRY LIKE THIS, YOU PUT IT ON A WIRE RACK. THE AIR GOES UNDERNEATH, AND IT STAY CRISP ON THE BOTTOM AND TOP THE SAME WAY. SO HERE WE ARE. AND THEY ARE SPONGY OF COURSE, AND THAT’S BECAUSE I HAVE A LITTLE BIT OF BAKING POWDER IN IT. I LIKE THEM WELL-COOKED. GET THAT RIGHT HERE. THEY DON’T REALLY ABSORB THAT MUCH OIL, BECAUSE I HAVE BASICALLY ENOUGH OIL THERE TO DO ANOTHER BATCH. TWO, TEE, FOUR. YES, SO I PROBABLY WOULD DO A DOZEN, A GOOD DOZEN WITH THAT–OF THAT SIZE. MAYBE A DASH MORE OF OIL. OKAY. GOOD. SO THIS WILL CK–CAN REDUCE THE HEAT HERE, ‘CAUSE I DON’T WANT IT TO COOK TOO, TOO FAST. I REALLY WANT IT TO COOK INSIDE, AND IT’S PRETTY THICK. AND I WANTED TO SHOW YOU SOMETHING ELSE NOW THAT I DO WHICH IS A BIT UNUSUAL. I LEARNED IT FROM MY FRIEND JEAN CLAUDE. ONE TIME I WAS AT HIS HOUSE, AND HE COOKS A LOT OF, UH, DIFFERENT SALAD AND ALL THAT, AND HE WAS COOKING KALE AND, UH, OTR TYPE OF, UH, OF A KIND OF A SAME TYPE OF VEGETABLE, YOU KNOW, WHICH CAN BE TOUGH SOMETIMES–COOK A LONG TIME. SO HE COOKED THEM IN THE OVEN. AND WHAT HE DID–TAKE THE KALE LIKE THIS, REMOVE IT FROM THE LARGE RIB. THAT, YOU KNOW YOU CAN USE IT IN–IN SOUP. AND PUT A LITTLE BIT OF SALT IN THERE AND OIL, A LITTLE BIT OF OIL, MAYBE A TABLESPOON AT THE MOST, YOU KNOW, JUST SO THAT YOU TOSS IT AND IT GETS–YOU CAN PUT OLIVE OIL, OF COURSE. YOU TOSS IT AND IT GETS JUST SLIGHTLY OILY. AND THEN YOU PUT IT ON A WIRE RACK TO COOK, JUST LIKE THIS. YOU WANT TO SPREAD IT OUT. YOU KNOW, IT’S INTERESTING–AND YOU HAVE TO COOK THEM AT LOW MPERATURE. I KIND OF FIGURE OUT THE RIPE AFTER WHEN WE FOOL AROUND WITH IT, AND I COOK IT AT, LIKE, 400 DEGREE, EVEN 350 TOO, ANIT TURNED BLACK VERY FAST. SO THOSE HAVE TO BE COOKED AT 250 DEGREE. I BETTER TURN MY POTATO PANCAKE HERE, WHICH ARE GETTING THERE. OH, YEAH. OOP, THEY STICK TOGETHER. NO PROBLEM. OKAY. A COUPLE OF MINUTES. THE PEAR ARE DOING FINE. WE SEE IT’S REDUCING AND GETTING TO THAT THICK, HEAVY SYRUP. I CAN ACTUALLY TURN THE PEAR INTO THAT SYRUP HERE. YOU DON’T WANT TO BREAK THEM. REMEMBER, THOSE PEAR ARE COOKED. BUT THEN THE BUTTER AND THE JAM AND ALL THAT WILL REALLY IMPROVE THE TASTE. JUST A BIT THICKER TO CARAMELIZE, YOU KNOW. 250 DEGREE, NO MORE.E OVEN, 20, 25 MINUTE, NO MORE, AND THAT’S WHAT HAPPENED TO IT. BUT I HAVE IT HERE, AND IT SHRINKS CONSIDERABLY, D THIS IS VERY CRUNCHY. [crunching noises] DON’T KNOW IF YOU CAN HEAR THAT, BUT I MEAN, THIS IS CRUNCHY AND ABSOLUTELY DELICIOUS. SO SERVE THAT WITH THE CHILI. THAT’S GREAT. NOW WE PUT IT ON TOP OF THIS. HERE WE ARE HERE. I THINK IT’S UNUSUAL, GREAT SNACK. I DO IT WITH OTHER TYPE OF WINTER GREEN ACTUALLY, BUT THIS ONE WORKS OUT THE BEST I THINK. OKAY. ALL RIGHT, SO LET’S SEE, NOW I THINK THAT MY PANCAKES ARE COOKED, AND I THINK THAT THIS IS COOKED ENOUGH AS WELL. IT CAN STOP COOKING. SO THIS–WE CAN PUT IT IN THE REFRIGERATOR TO COOL IT OR TRANSFER IT, BUT I CAN JUST LEAVE IT AROUND. IT’S VERY GOOD AT ROOM TEMPERATURE AS WELL, SO I CAN LEAVE IT AROUND TO COOL OFF A BIT AND THEN SERVE THEM LIKE THAT WITH–USUALLY I PUT A BIT OF CREAM CHEESE, WHIPPED CREAM CHEESE OR SOUR CREAM OR SOMETHING LIKE THAT IN THE MIDDLE. SO THIS, I NEED TO HAVE MORE OF THOSE. MM, THIS IS GOOD. YOU KNOW, IN THAT PRESSURE COOKER HERE, THE CHILI HAS BEEN COOKED AN HOUR, AN HOUR AND A HALF, BUT IT’S FINE. YOU CAN ALWAYS REPLUG IT TO REHEAT WHEN YOU NEED IT. BUT YOU CAN REALLY DO IT AHEAD. SO WE’RE GOING TO ADD A LITTLE BIT OF, UH, CHEESE WITH IT. AND YOU CAN HAVE AGAIN A CHEDDAR CHEESE OR A MONTEREY JACK. YOU KNOW, THAT’S BASICALLY WHAT PEOPLE WOULD WANT TO DO WITH IT. HERE IT IS. I LOVE CHEESE WITH IT, AND THE CHILI SHOULD BE HOT, HOT BOTH WAY: HOT IN TEMPERATURE AND HOT IN TASTE. NOW, I LOVE TO SERVE IT IN ICEBERG LETTUCE, BIG ICEBERG LETTUCE LIKE THIS, BECAUSE IT’S VERY CRUNCHY, DOESN’T REALLY HAVE ANY TASTE. SO YOU DO THAT FOR THE TEXTURE, THAT IS, AND THE COOLNESS. AND IT’S CRISPY AND COOL, REFRESHING. AND THEN I SERVE RED ONION WITH THAT. YOU COULD SLICE THEM, BUT THERE THEY ARE VERY FINELY CHOPPED, AND THEY’RE JUST RINSED UNDER COLD WATER. YOU RINSE THEM UNDER COLD WATER TO REMOVE SOME OF THE COMPOUND OF SULFURIC ACID IN IT. THIS IS WHAT MAKES THE ONION TURN COLOR. THIS IS WHAT STINGS YOUR EYES ALSO. SO IF YOU SERVE AN ONION RAW LIKE WITH CAVIAR OR WITH A GAZPACHO OR A CARPACCIO OR, UH, SOMETHING LIKE THIS, THEN WASH YOUR ONION. AND A BIT OF CILANTRO. SO HERE I HAVE THE CLI NOW. OH, BEAUTIFUL. BOY, SO I’M GONNA DO PROBABLY A GOOD CUP LIKE THAT OF CHILI IN THE MIDDLE OF IT–MIDDLE OF EACH OF THOSE. MM, THAT’S IT. WE’RE GONNA PUT CHEESE ON TOP. WE CAN ALWAYS ADD MORE OF IT. ONION, OF COURSE, AND FINALLY, YOU KNOW, A SPRIG OF CILANTRO RIGHT ON TOP LIKE THIS. I LOVE CILANTRO. PEOPLE LOVE OR HATE CILANTRO. I’M ONE OF THE LOVERS. AND HERE IT IS: THE CHILI CON CARNE. THAT’S IT. AND NOW IT’S TIME FOR DESSERT. AND YOU CAN SEE THAT THE– THOSE HAVE COOLED OFF NSIDERABLY NOW. AND, UH, ONE OF THOSE, YOU KNOW, ARE BEAUTIFUL. YOU CAN PUT IT–I MEAN, UH, HOLLOW SIDE UP. PUT MAYBE A LITTLE BIT OF A– THIS IS, UH, A WHIPPED CREAM CHEESEN IT, WHICH I LOVE WITH FRUIT. YEAH. AND THEN OF COURSE SOME OF THAT WONDERFUL SAUCE HERE. WE CAN–REMEMBER, THERE IS A BUTTER IN IT. I HAVE BUTTER IN IT. I HAVE THE APRICOT. THIS IS THE WAY TO COOK IT LIKE THIS. THIS IS A SIMPLE BUT REALLY DELICIOUS DESSERT. HERE WE ARE, TWO COOKIE. WHEN I DO THE POTATO PANCAKE, I CANNOT RESIST BUT TO HAVE THAT WITH A LITTLE BIT OF CAVIAR. THIS IS REAL CAVIAR, THAT IS, STURGEON EGGS. AND THIS IS A CALIFORNIA CAVIAR. I HAVE A PADDLEFISH. THERE IS HACKLEBACK, PADDLEFISH, DIFFERENT TYPE OF STURGEON, AS WELL AS THE OSETRA STURGEON, WHICH ARE NOW RAISED, UH, IN CALIFORNIA AND OTHER PART OF THE COUNTRY. VERY GOOD QUALITY, AND THAT’S WHAT PEOPLE SHOULD BUY, BECAUSE THE ONES FROM THE BALTIC SEA OR RUSSIA ARE PRACTICALLY EXTINCT, AND WE SHOULDN’T EAT IT. NOW, WITH THAT, A BEAUTIFUL SAUVIGNON BLANC, WHICH IS GOING TO BE NICE. AND THIS–REMEMBER THOSE LITTLE POTATO PANKE HERE WITH THE CAVIAR ON TOP. THIS IS HEAVEN. I MEAN, MY WIFE WILL SEE THAT AND BE REALLY JEALOUS, BECAUSE SHE ADORES CAVIAR. I’LL PUT A LITTLE BIT OF SOUR CREAM ON TOP. AND HERE IT IS, THE BEST–I LOVE THE CHAMPAGNE, VODKA, OR A GOOD WHITE WINE. THIS IS WORTH DOING THE WHOLE MEAL, YOU KNOW? THIS WAS A STRANGE–NOT REALLY A MENU TODAY–WITH SOMETHING WHICH CAN BE A ELEGANT AS THIS, AND OF COURSE THE CHILI CON CARNE, THE VERY CRUNCHY KALE, YOU KNOW, WHICH IS GREAT, AND THE LITTLE DESSERT WITH PEAR, WHICH ARE REALLY DELICIOUS. I HOPE YOU ENJOYED THE MENU THAT I DID TODAY. I ENJOYED COOKING IT FOR YOU. 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 SCTRUM ORGANICS, A PURVEYOR OF FINE CULINARY OILS AND CONDIMENTS. SPECTRUM: THE TASTE OF GOODNESS. ANBY OXO GOOD GRIPS, MAKERS OF KITCHEN TOOLS THAT MAKE EVERYDAY LIVING EASIER. Captioning byCaptionMax www.captionmax.com>>male announcer: A KQED TELEVISION PRODUCTION.