- Hi, I'm Jacques Pépin.

- And I'm Claudine Pépin.

- In the kitchen, it's crucial to use all ingredient to their fullest.

- Yeah, and you've taught me never to throw anything away.

- That's right.

Today I'm going to show you how to use every day inexpensive ingredient.

We'll make a beautiful meal.

- On my budget, I'm always looking for ways to save money.

- Join us today for a lesson in economy.

- Next on "Jacques Pépin's Kitchen," - Cooking with Claudine.

(train whistling) (gentle music continues) You know the sign of a good cook, economy in the kitchen.

That's very, very important.

And today we're going to do a lesson in economy.

I'm going to show you a few things, you know.

And first let's put some eggs to cook, you know, boil.

And you see what we do here?

The round part of the egg.

This is pointed, this is round.

We make a little hole there.

Why don't you try one, yes?

And that relieves the pressure of the air chamber, so called here.

- Doesn't go through.

- And when you put it into the water.

Yes, it goes through right there.

- No, but it doesn't go through into the egg.

- I didn't know, it go through into the... Okay, so do another one.

(ladle clangs) Put it here because I'm going to lower it into the water.

This is boiling water that I have here.

(ladle clangs) You'll see, look at this.

When I put this in there through the little hole, you see all the air bubble are released.

You don't want them to boil too much.

Otherwise that toughen the albumin if you really boil them much.

So just gentle boil and that'll cook for about nine minutes.

So what we are going to do while this is cooking.

Why don't you put the timer on?

Okay, good.

- Okay.

- And then let's go see for our dessert today, we are going to do what I have here, a rice dessert.

And you like rice, right?

- Yes, very much.

- A long grain rice here.

1/2 cup of long grain rice, commercial rice for you at home.

But I have a 1/4 of milk.

A lot of milk for that amount of rice.

You know, conventionally when you cook rice, one to two, remember?

One cup of rice, two cup of liquid.

But there it's cooked for like an hour, you know, 45 minutes.

So what we do, put that into boiling milk, you know, that's important.

You stir it.

And then we're going to put about 1/3 cup of... Put a little bit of vanilla in there.

- [Claudine] Okay.

- [Jacques] About a teaspoon and a half of vanilla.

Yeah, dash more maybe.

- [Claudine] That's half.

- Okay, that brings to a boil.

(ladle thudding) And that's it.

What we do, we cover it and cook it for like 45 minutes.

And here is what it look like after, as you can see here, it's still quite, look how soupy it still is, you know?

But this is really what you want.

Like kind of very creamy, soupy mixture.

But we are going to cook here.

- Smells great.

- And that's really quite cooked at that point.

And you see it soupy.

But remember it's going to get thicker as it get cold.

So what we're going to do is fruit in there.

What do you have here?

- I have apricots, I have some apples.

- Right, some raisins.

- And some raisins.

- Okay, so, and I'm going to grate a little bit of lemon rind here to put in there.

And you want, you already some which are here.

We want about quick 1/4 of a cup of those fruit in it.

And you know, I think it's better not to cook the fruit with it.

- Why?

- To do what we are going to do here.

Well, because the fruit tend to discolor in it.

The taste, they tend to get too mushy.

So it's better to put them at the end this way.

So that's what I'm putting here.

That's good.

You're watching your finger, right?

- Yeah.

Just like you taught me.

I still have all 10.

- Good, so let's put it in there.

Great, sit at a nice color too.

You know, we could even put some mint in there or all the thing.

But that looks good.

And this, now you want to put it in a bowl, cover it, refrigerate it to let it cool off.

Why don't you get a plate to serve it?

We have some, which now is cold here, you know, and as you can see, even after it's cold, it get quite thicker.

What do you want on top of this?

- I'm going to put some sour cream in the middle.

- You can put yogurt also, if you don't want to put too much calorie.

- Well just not a lot of sour cream.

Just a little.

- And then put a thing of mint.

- Yeah.

- Go ahead, put a thing of mint here.

That's it, and we'll prepare it there.

That's a beautiful dessert, really homemade.

- [Claudine] Yeah, looks great.

- Let's see what our eggs are doing now.

- [Claudine] Okay.

- Whether they're cooked enough.

- Well.

- They look okay.

They may cook even a bit fast here.

How much more time do we have?

- We have a couple more minutes.

- Okay, then let's do the dressing for it.

- Okay.

- Okay, what do we have in the dressing?

This is yours.

- Of course, yeah.

- Well if we put... I'm going to give you a tablespoon, good tablespoon of French mustard in there.

And I'm going to put- - Pepper.

- Pepper and salt.

- Salt.

- And then we are going to do some garlic here.

I think one clove is enough, but then sometime the garlic, maybe that size, you have two clove, you know, so it depends (hand thudding) on the side of the garlic.

We're going to crush that garlic (knife thudding) releasing the essential oil to do a bit of a puree here.

(knife thudding continues) I know you know how to do that.

- [Claudine] Oh yeah, very well.

- [Jacques] But yeah, you- - Maybe not that fast.

- You're doing fine.

- Okay, yeah.

- You mix it.

I'll give you a bit of vinegar here.

Okay, you have about a good two teaspoon to one tablespoon of vinegar.

We have a canola here, which is a canola oil, which is a kind of mono and saturated oil.

We doesn't have much taste if you like, or then put a little bit of olive oil if you like to be a bit more flavorful.

It's really a question of taste.

And at that point, if you stir it a lot, it's going to hold together.

(whisk whisking) And if it breaks down, it doesn't really matter for this.

Okay, so why don't you stir that.

I'm going to get the plate here.

We'll put the plate here with the thing.

(timer beeping) Oh, here, it's ready.

- [Claudine] Oh that's the eggs.

- The eggs is cooked.

Okay, so what you want to do, which is very important for your eggs here, excuse me one second.

I pour this into the sink and you see what I do here?

(eggs clinking) I shake the pan.

What did that do?

It cracked all, the shell are all cracked here, you see?

And then you want to cool it off, but not just a little bit of water.

I'm putting water and ice here.

And you want to leave them into the water and ice.

You don't need an iceberg.

But here, a piece like this and you want to leave them in there so that the sulfur in the egg yolk, you know the sulfur in the egg yolk.

I want to show you that egg.

That egg is overcooked just on purpose.

Now look at that egg.

- Oh, it's green, it's like a lunchroom.

- It's green, you know, and very often it display, why?

Because this wasn't refreshed long enough.

You have to put it into the water.

So the sulfur cross the egg white and dissipate in the water.

So it has to stay longer.

See those two eggs here?

One, I try to turn it, make it spin.

It doesn't spin, why?

Because it's raw.

This one is cooked, if I make it spin.

It'll stand up on the end.

That means that it's totally cooked, it's totally cooked.

- No, I want to try and spin it.

Oh, okay.

- Well.

- Well.

- You try that one now, you'll see the difference.

You see?

- [Claudine] Wow.

- It spinned because it's solid.

This one is liquid.

Okay, so we want to shell the eggs, those are one that we have.

You see they have been cracked all around and you want to shell them.

And you know the best way to shell them?

- Is to run water.

- Run a little bit of water because you go into the membrane between the membrane here and they shell up very nicely.

- Mommy taught me that.

- Oh, your grandmother taught you that?

- Yes.

- Well I didn't teach it to her.

She probably taught it to me.

Okay, so we have four eggs here we are going to check.

- One's coming right up.

- One is coming right up, so what I'm going to do, we have a nice salad here and we can do an arrangement.

It goes well with the vinaigrette, you know, on top of it.

Okay, here we are and let's arrange our eggs.

You want them... Look at that.

You see the difference between this and this?

You know green?

- [Claudine] That's amazing.

- And that beautiful yellow.

Look, this one smell like sulfur, right?

Okay, so we want to arrange the eggs, - Okay.

- We are ready with this.

So this is a very simple dish, but one that you had a lot when you were a kid.

- Yeah, we always had a lot of eggs.

- Yes, eggs.

You know, probably get a bad wrap for what they are.

Also, now they're saying that eggs can be good for you.

So let's arrange them nicely like that.

I can even put that the heart lettuce in the center.

You want to put that sauce on top and the sauce can season.

You know you don't want to hide all of the egg yolk.

Leave a little bit on and we have a little bit of that salad.

- Can I put some chives on here?

- A little bit of chive would look terrific on top of it.

That looks- - That looks very nice.

- Absolutely, very homey.

Just like at home, at the first course, right?

I tell you one of the best buy on the market is turkey.

Of course you have those old turkey and if you buy them just after the holiday, you have turkey, the whole breast like that.

Also to do a roast, very inexpensive.

See here, they come in part now, I mean here you have the thigh, here you have the drumstick.

Those are good price, you know, to buy.

And look at those.

This is to do stock inside all the gizzard and all that.

But look at the bone.

When you see bone like that, you buy it and you freeze it because often you can't find them.

They are very cheap and you know, you do stock with it.

You do soup, you do a lot of stuff.

And you can see here you have ground meat, you have patty, you have a scallopini here.

Sometime, you know, you have a recipe for (speaking French) too expensive, you use turkey scallopini.

- Is there a lot less calories in turkeys than in chicken?

Is it- - Well the turkey breasts have the least amount of calorie without the skin and all that.

So if you really are looking, shopping for low calorie, that's what you look for.

- [Claudine] Okay.

(gentle music) - And we have a substantial main course today we have a turkey roulade en cocotte.

- What's a cocotte?

- A cocotte, that piece of equipment here, it's a cocotte, you know?

And we know a roulade is a roll.

- Yeah.

- It's a roll of turkey in cocotte.

We're going to stuff it.

And the first thing you see at the market where they are, they had the whole leg.

They also add the thigh only.

If you only find the thigh, put a couple of thigh together, arrange them and use that, the roll.

And instead of using the drum, the drum in fact tend to have a great deal of sinew in it.

So what we want to do first is to cut that type of thing.

And then we want to take out the skin.

As you can see the skin here, you know if you have problem, you take a towel, yes, to get it out.

- Well you don't have any problems.

- I don't have any problems.

So otherwise you do.

And this of course you have about 50% of your calorie in the skin.

So we remove it and it's kind of get tough, you know?

So it's just as good to do it this way.

But what I want to do now is to remove the bone.

And as you see here, I have the bone for the thigh.

The most meba and the bone from the drumstick.

So what you do, you cut on each side of the bone.

And here again you see I follow the bone.

I mean boning is not such a complicated type of thing.

You know, you follow the bone.

Now I go underneath and remove that and go around if you want the knee, you know the knee cap that we have here, there is a little bit of tougher thing in that knee cap, you know?

So I have to be careful.

But you know, even if you make a little hole in it doesn't really matter that much, you know, if we make a hole in it, I say, well Claudine did it, you know, there is no hole in it.

I say, well I did it.

So here we are.

We keep the bone, remember, because we're going to put that in the stock.

See, you have those sinew are pretty tough.

- Yeah.

- We're going to remove some of those sinew with this.

We know we used to do it.

So you have to go at the end like this.

And as you can see how they did this, I get some of the meat out, but here, try that one.

I think that's a small one.

It's going to be an easy one.

- Okay.

- I hope I won't give you.

- [Claudine] Oh yeah.

- It's pretty good.

- Oh hey.

- Now you know, I could go, there is more sinew here that I could remove.

Actually you can go and spend a lot of, you know, your time do it.

Or you can also remove them after they are cooked.

Because after they are cooked, that type of thing will get sucked.

And now to make it a little bigger, because sometime you have a leg of two kids bigger than that sometime it's smaller, you know, I want to cut it a little bit open to make that triangle slightly bigger.

And you see where the knees was here, there is kind of a hole.

Well we can put a bit of that meat right there to close it.

And you know, we're going to cook this (scissors clangs) on a piece of plastic wrap with aluminum foil.

Cook it in there.

So I have a piece cut here.

Why don't you bring it here?

We'll put it right (foil rustling) on top here.

- [Claudine] Okay.

- Good, that's it.

So that's what we're going to put first in the plastic wrap and then after in the aluminum foil.

So let's make our stuffing.

- Oh right.

- So what do we have for stuffing?

We have sausage.

See what happened at sausage here, I'll cut the skin out of it.

Why don't you peel it up and put it in there.

You have another piece.

- Squeeze the sinks.

- No, no, no, just... I lift it up, so you know, all you had to do was just to remove the skin.

- Okay, so I made it difficult?

- Yes, you made it difficult.

Okay, why don't you put... I have two ounces of bread here, which is two slice of whole wheat bread we're going to put in it.

And I also have an egg.

So you can put the egg the bread at the end, remember?

Okay, so put the eggs first.

I'm going to give you some fresh scallion here to put on top.

And then you have fruit.

I know if you don't want to put fruit, I don't know if you're crazy, but you like fig, right?

- Yeah.

- You like fig, okay.

- Do I mash this now or do I put the figs in?

- Go ahead, go ahead, start.

- Okay.

- Okay, we put that here.

I'll give you the scallion.

And I have the dry fig, of course dry fig.

You can't put fresh fig, but they would fall apart.

Okay, so we have those dry fruit.

Now do I add the bread crumbs?

- Now you can put your breadcrumb.

You see, I want to crush this good to really- - [Claudine] All of it or?

- [Jacques] Yeah, that'd be fine, okay.

- Okay.

- Why don't you put a bit of salt and pepper in there.

I have it, good.

- That's about a teaspoon.

- A cracked pepper right here.

No, you want that teaspoon because the sausage is salted, remember?

- Is that enough pepper?

- Yeah.

- [Claudine] Okay.

- So I'm going to bring that here.

(knife clangs) You see maybe weave my hand together and together because basically we're going to put that right on top.

- [Claudine] Here, hold it.

- The thing and if you have, well that's about the end of it.

But if you have a bit too much, you can always do a couple of meatball with it and even cook it alongside your turkey, you know.

But I should have put it a little bit of, see I fold that part here.

There will be a seam and then that other one here to do.

So I have a seam kind of in the center of it here.

But it's okay.

You put that around and we want to squeeze this you know you want to squeeze it really to have a nice roll like this.

- You're going to cook it in the plastic?

- Yeah, yeah, I'm going to cook it.

- And the plastic's not going to melt.

- No, no, no, not with the aluminum foil.

That's perfect.

And that's going to hold together like a pate by the time it's cooked.

And as I said that cook for like an hour, an hour and a half really.

So we put that in our cocotte, just fit right.

Okay, this is our bone we put around.

Now cut your tomato.

We got two tomato here.

(bowl thuds) And I am going to cut the onion, crossly also because we are going to put that through the food meal anyway.

Okay, so that looks okay.

I'm putting up the Provance in it.

- I love the herbes de Provance.

- There's flowers in it.

- Yeah.

- And lavender, yeah?

Put like a teaspoon of herbes de Provance.

We putting garlic, see the head of garlic.

Hit it on the side like this.

And I bring four or five clove of garlic skin and all because again, we're going to strain it, you know.

And all we have with that, a cup of white wine, I'm using a White Fume Blanc, a dry, fruity, wine fume blanc.

Sometimes they call it Sauvignon Blanc, you know in France, its (speaking French) that we have, that's what we use.

And then I'm going to put a little bit of, how about a tablespoon of soy sauce I put on top of it.

So don't put salt.

- And I'm going to get rid with of this because it had poultry on it.

- Oh, that's a good idea.

- Yeah.

- Very good idea.

- Hold on.

- And now it has to boil for an hour and a half at least.

Very, very low boil.

And this is what we have here is when I've been boiling that amount of time.

And what we are going to do here is to remove it still into the paper like this.

I put it on that plate.

Great, just leave it there for the timing.

And what we're going to do is to strain that sauce.

Remember I have the bone and all that stuff in it, you know, so we have it here.

And then the first thing that we do, remove those bone.

- Okay.

- But I have a couple of large bone here, you see, I mean the small bone doesn't really matter the sinew because frankly you're going to put that through the food meal and you know it's okay, but let the rest at least remove those bone.

Okay, so you're going to use the mullinet here.

- Okay.

- About two cup of sauce here.

But you can see nice and you go ahead.

(pan clangs) And you know what you could do normally because now we're going to serve it.

But if you're not ready to serve it, you want to do your sauce, you want to put it back into your cocotte, you want to unwrap your roulade, put it back into the sauce, cover it and you can simmer it another 10 minute or so.

You have little pieces of tomato here, right there.

- Thank you.

- Okay.

And here we are.

Yeah, this is nice.

(foil rustling) Okay, as you can see, it's still nicely wrapped in the plastic wrap.

You can find the out of it and cut it.

Okay, well it looks good.

- Smells good.

- All very nice together.

For this, we're going to slice into pieces, you have a nice sauce here.

It's a bit grainy, you know, if you want to have it smoother, you know, we could use a little hand blender to make more of a puree, you know, it'll be nice this way.

You want to do that?

- [Claudine] Yes.

- [Jacques] Okay.

- [Claudine] Ooh, that looks really nice.

- Yep, I'm going to arrange it on the last tray.

You know, I mean, you know, this is, this is quite a last here.

I mean we have enough.

How is that thing doing?

- I think it's good.

- We're going to keep it in the bottom of the way.

It's going to go all over the place.

(blender whirring) And we want to slice it.

- [Claudine] Oh that looks really good.

It looks really moist.

- Yes, it's moist.

- Is this enough?

- That's it.

Yeah that looks pretty good.

- Good.

- See you want to cut a good slice, you want two slice per person.

I mean this is pretty, pretty good, you know.

- And everybody'll eat at least two pieces.

- We put it like this and of course you want to put the end of your roulade right there.

Looks great.

- Sweet.

- And let's put the sauce on top of it.

So then you want to put, decorate it with a little bit.

See the sauce is creamier now.

It's nicer when its creamier.

Almost look like if it's been thickened, maybe you know.

- [Claudine] Yeah, that's true.

- You see the way here, I put some sauce around.

I don't want to put the sauce all over to cover it because it looks great this way.

And then you can always give a little bit more sauce on the side.

You think you have enough?

Maybe a piece here, maybe another piece here.

Okay.

- I like it.

(knife clangs) - And then this is our beautiful Roulade of Turkey en Cocotte.

And you know what else we have to do?

- Carrot and parsley salad.

- Carrot and parsley salad.

Let's do it.

- All right.

- Okay, so what do we have now?

I see you have parsley.

I like the parsley whole like that.

This is the flat parsley, you know, Italian parsley and that's exactly what you want to do.

You know, you want to separate just the leaves.

- Just the leaves.

- Like this as we do.

And you keep the stem to do stuck with it or do something else.

I'm going to do a little bit of a (carrot grating) grated carrot like this.

Bring the ball.

You just be careful when you grate your carrot like that, you get to the end.

- You stop.

- Watch your... You stop here, that's a good idea.

- All right, I'm going to put some garlic in here.

We put garlic in everything.

- You stop I need the other piece like that.

- Okay.

- You like carrot?

- I like carrot.

- I put the garlic.

- We put garlic in everything else.

We should have some in here.

- Well I put cracked pepper and salt.

Do you want to mix it?

Yeah.

- Of course I do.

- I'm going to give you a little bit of vinegar.

A red wine vinegar.

(whisk whisking) And all the very simple type of, very straightforward salad, you know?

- Did you put salt in here?

- Yeah, I did.

Yeah, that's fine.

You, it doesn't have to be emulsified together, we put that in there.

You want to put your parsley?

- All of it?

- I think so, yes, all of it.

- Okay.

- Like parsley, you know Gloria Zimmerman do the salad like that, remember?

- [Claudine] Oh yeah.

- She does a salad like that with beautiful color.

- [Claudine] Oh yeah.

- [Jacques] This is high in- - [Claudine] Really beautiful.

- Parsley which is high in Iron, I mean the carrot, raw carrot are high in beta-carotene and you can serve it this way or then bring it, serve it like that on the table.

And it's really a very refreshing, delightful first course.

Here it is our carrot and parsley salad.

- [Claudine] And parsley salad.

- I like to cook simple ingredient economically in my kitchen I get a kick out of it.

But economy in the kitchen doesn't really mean drab, uninteresting food, right?

- No, absolutely not.

- Look at what we have today.

Very elegant.

- It's a beautiful table.

- Yes, well done.

And did you learn anything today?

Showed you a few technique, right?

- Definitely, I had never made a roulade, now I've made that.

And I was reminded of using hard boiled eggs.

- And cooking them right way.

- And cooking them the right way, of course.

- Then we have a salad kind of refreshing after.

And for dessert.

- [Claudine] We have the beautiful rice pudding with dried fruit.

- Cooked a long time, kind of very homey type, comforting food.

And with that, you know, as an aperitif we could serve a Marsan, maybe even with a first course.

But that aperitif that Marsan, which is a wine from the upper part of Côtes du Rhône, you know, in France and now quite known in this country, new grapes.

Very inexpensive though.

But at the main course I think I'll serve a Rioja, you know, a Rioja is from the north of Spain, is done from Tempranillo grapes and Grenache also.

This is a very fruity, terrific wine.

You know, really great buy for that.

So it's a great wine to have and it's going to go very, very well with our menu today.

I hope you're going to cook with your family just the same way that I'm cooking with Claudine and I'm sure you're going to enjoy it.

I enjoy cooking with her.

Happy cooking.

- Happy cooking.

(gentle music)