Jacques Pépin: Fast Food My Way (2004)
In Jacques Pépin Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes.
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Episodes
- 1 1. Buffet's the Way2004-10-02Jacques prepares a beautiful room temperature buffet in which all of the dishes can be prepared ahead. A menu of Pico de Gallo, Asparagus with Croutons and Chorizo, Melon and Prosc
- 2 2. Hurray! CassouletJacques takes the traditional long-cooked cassoulet of southwestern France and turns it into a Thirty-Minute Cassoulet that can be made for family or company on a weeknight. It's a
- 3 3. Soup's OnAt the end of a long day, a large bowl of an earthy soup or stew like Corn and Hominy Chowder or Red Snapper with Mussels and Chorizo can be the perfect meal. In addition, Jacques
- 4 4. Cooking Under PressureJacques, having grown up in France during the war, hates waste! The cooking liquid, juices and bodies of lobsters used in Lobster Salad with Tarragon can be used for Lobster Bisque
- 5 5. Dessert 'Pick Me Up'After more than fifty years in the kitchen, Jacques still finds new ways to cook a chicken. For Chicken Breasts on Mashed Cauliflower with Red Salsa, the cooking method is classic,
- 6 6. Apple A DayAfter a busy day, dinner shouldn't be another challenge. Jacques shares the Shrimp Burger he discovered at Dr. Taco in Playa del Carmen and a great improvisational Bean Purée with
- 7 7. Quick CuisineJacques believes culinary inspiration can come from an infinite number of sources. French classics inspire his Codfish Brandade and Chicken Breasts with Garlic and Parsley. He uses
- 8 8. Earthy DelightsJacques was born hungry so many of his first courses are easily adapted to main courses. Baby Mozzarella Salad, Scrambled Eggs with Mushrooms and Truffles, Sautéed Quail with Raita
- 9 9. Comfort KitchenJacques has gone foraging for mushrooms since childhood, but in Mushroom Velouté with Almonds, Instant Beef Tenderloin Stew, and Mushroom and Raisin Chutney he uses older, store-bo
- 10 10. Perfect 'Pear'ingsA pressure cooker is a means of fast, efficient cooking as in Jacques' Veal Roast. To serve with it, Skillet Endives quickly provide a more concentrated taste. Two great starters,
- 11 11. Palate PleasersJacques gets inspired at the market. Scrambled Eggs on Tomato Jus can be enhanced by the addition of cheeses, vegetables, and herbs. Grilled Striped Bass with Pimento Relish can be
- 12 12. Casual EntertainingWhen guests stop by and leave little time for preparation, there are easy fix-its. Tuna Tomatoes and Salmon Tartare on Cauliflower Salad are beautiful "do ahead" dishes for lunch o
- 13 13. Jacques' FavoritesJacques believes in great food everyday. As long as the ingredients are on hand, Prosciutto and Figs or Crab Cakes in Red Sauce need not be saved for special occasions. Pasta, Ham,
- 14 14. Under The SeaInspired by his mother, Jeannette, Jacques prepares an Egg and Tomato Gratin and Greens with Quick Cream Dressing. His wife Gloria inspired the first course, Smoked Whitefish Tarti
- 15 15. Wrap It UpA sit-down dinner with family and friends doesn't have to be formal. Devil Shrimp, Sausage and Potato Packets with Homemade Mustard, Mushroom and Walnut Salad in Sour Cream Dressin
- 16 16. Instantly DeliciousSometimes the key to fast food is a well-stocked refrigerator and pantry. Leftover vegetables become a Pépin favorite with Jacques' Instant Vegetable Soup, also known as "fridge so
- 17 17. Great GratinsOn a chilly evening, what could be better for dinner than a cup of soup or a casserole? Jacques shows how homey, comforting foods like Silky Tomato Soup with Spinach Coulis, Little
- 18 18. Fusion FlavorsJacques has no favorite dishes when it comes to cooking and eating; he likes it all! Guava Delicioso, Chopped Chicken Livers with Spinach Salad, Glazed Salmon in Mirin, Silky Chest
- 19 19. Stick To Your RibsJacques proves how fast and easy it can be to use a pressure cooker to make Beef Short Rib, Mushroom, and Potato Stew. Meanwhile, there is plenty of time to prepare a starter of Sw
- 20 20. Dining Al FrescoTake a little extra time at the grocery store or specialty market and introduce new ingredients to the pantry. Mirin, a sweet Japanese rice wine, adds crisp, light flavor to Sea Ba
- 21 21. Use Your NoodleJacques has spent more than forty years in the United States, but still embraces the French style of eating eggs for lunch or dinner. Bowtie Pasta with Fried Eggs and Cheese or an
- 22 22. International AccentsClassic combinations shine in Jacques' dishes. Cannellini and Chorizo Soup combines flavorful chorizo and beans. A fennel salad works well alone or as the base of Salmon Rolls on F
- 23 23. Lusciously LightOne of Jacques' all time favorite desserts easily becomes two and is a snap to make. Two Raspberry Gratins need little more than frozen raspberries and cookies. It's the perfect en
- 24 24. Kitchen ClassicsJacques loves to cook with the seasons, but many ingredients are actually available year-round. A Smoked Salmon Plate using Scottish or Irish salmon, Soupy Rice with Peas using fre
- 25 25. Go FishOnce again, Jacques demonstrates techniques to help you spend less time in the kitchen. Asparagus Custards and an Apple Skillet Cake can be done ahead, and re-heated. A quick Cold
- 26 26. Sunny DelightsSummertime and the cooking should be easy. Keep the heat in the tortillas and out of the kitchen with a quick, spicy Quesadilla. Check the farmers' market for the freshest tomatoes
Cast
Jacques PépinSelfImages
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