- 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 glazed and I glaze it as it is now.

Et voilà.

Glazed sausage bit great for your friend.

I am Jacques Pépin.

This is "Fast Food My Way."

Happy cooking.

See the amount of your flour in there?

- Yeah, you said it was a cup and a half, right?

- Shorey my granddaughter, your daughter.

- My daughter.

- Love salmon and vegetable.

This is a great menu for a busy woman like you are, to make a busy mother.

We are going to do risotto with broccoli stem.

Stem is the best part of the broccoli, right?

- That's what you say.

- Yeah, salmon burger on baby arugula and grapefruit supreme.

And then we're gonna start with a bread, I want to show you how to make.

- Okay.

- So I have a cup and a half of flour.

Put a cup of water in there.

- Just all at once?

- Wait a minute.

I'm giving you a a teaspoon of... - Do I have to go slowly and mix?

- No, no, it doesn't matter.

Just put it in there.

- [Claudine] Okay.

You said.

- 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 minutes here.

That's it.

You stir this.

We're gonna start cooking this.

That's it.

With a little bit of olive oil.

Stir it into a gooey stuff.

- It is definitely gooey.

- How about a tablespoon of olive oil?

- It doesn't have to rest or anything?

I mean, bread... - No, no, there is no resting here.

- Okay (laughing).

- [Jacques] No resting for the bread.

That's good.

That's it.

- [Claudine] All right.

- See it's a bit like a soda bread that you do.

Irish soda bread.

You know a bit of the same idea.

- [Claudine] But you just do it stove top?

- 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 pat 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 tablespoons of water around to start steaming it a little bit.

You know that will... - [Claudine] And you put it around.

You don't put it on top?

- [Jacques] Yeah, it's better to, so that it goes around.

- Okay and then we'll put a lid on it?

- Yeah, put the lid.

Medium to high heat there.

And it should cook about 10 minutes.

- That's it?

- Yeah, 10 minutes on one side.

We cook it and cook it.

Maybe five on the other side.

- Oh, nice.

- This is fast bread.

- Yes.

Okay.

- That's the Tibetan bread, now let's do some broccoli - And risotto.

- And rice, yes.

So you see the broccoli here.

Very often you have recipe which use the broccoli floret.

- Yes.

- Very often- - That's what I'm most familiar with.

- [Jacques] People throw that out.

This is the best part of the broccoli for me.

- [Claudine] I know.

- [Jacques] You know that.

- I know.

No, it's really, really good.

- 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.

- Yeah, and that's 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.

- This one I did already.

- Do you...?

- Here.

- That's very good.

- You know what I do with that too?

- So how do you get this top?

- Well, here when it come, just... - [Claudine] Okay.

- Here, when it comes here, you know.

You know it peel by itself.

Okay.

Don't be afraid to take some from the outside.

Sometimes 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 I raw like this.

Yeah, that's really good.

- [Claudine] But it is, it's very tender.

It's much more pleasant to eat than like the raw florets of the broccoli.

- All those little diced we are going to put to blanche.

So you have boiling water there?

- Boiling water.

- Yeah so it should boil.

- Do I have to put salt in the water?

Does it matter?

- No, that doesn't matter.

So that should boil one, two minutes at the most.

And we drain it.

We're going to add that to the risotto at the end.

Okay.

- So for the risotto... - Onto the risotto.

Onion.

I'm gonna put some- - Button mushrooms.

- Mushroom.

Some of this in there.

You know what?

- Yes.

- We should wash the mushroom, you know?

- Okay.

- But- - You know, so many people tell me, "Oh no, you can't wash the mushrooms.

You'll destroy the mushrooms if you wash the mushrooms."

I have heard from you.

- Yes.

- Wash the mushrooms if they're dirty.

And wash them right before you use them.

- That's 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?

- No, no.

Everything cut into pieces.

And you can put a little bit of oil over there.

And you can cut, you can slice them.

Put the slice together to get it.

- That's what I'm doing, I'm just doing it in slow motion.

- No.

(Claudine laughing) You're doing the same thing.

- Just a lot slower.

Okay, I'm gonna put the oil in here.

- Yeah.

- Do you wanna start with the onion?

- Yeah, go ahead with the mushroom.

The mushroom already put the mushroom in there.

- Okay.

- I'll give you the onion.

How much onion you want like?

- That much.

That much is just right.

(knife banging) (pan sizzling) I need a little bit more oil in here.

- Okay.

Here is your onion, scallion.

You can put all of this or you can put none of this, you know?

(pan sizzling) - Yes but it tastes much better with all of this in.

- 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 to cup of liquid but not the risotto.

The risotto take like three times, at least three times the amount of liquid.

The reason is that after of putting all the liquid and covering it up and cooking it, you put some of the liquid, you let it cook, and after 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 evaporates.

So here you are.

(pan sizzling) - [Claudine] It can go in there.

Should I put the rice in now too?

- [Jacques] Well, let's stir this.

Good.

- [Claudine] Is there enough oil?

Should I add some more oil to cook the rice?

- No, no, we put some butter at the end.

So now you want to put your risotto in it.

And this is where... Wait a minute, you see this is the type of rice.

This is a small round rice, a risotto.

It's an Italian rice, you know, and those are, you know, tiny, rounder grain.

- [Claudine] Right.

- That you do the risotto with.

I don't put a carolina long grain rice, you know.

This is a short grain rice.

- And it absorbs a whole lot more.

- 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 freezer to uncover 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.

- Okay.

- No, that makes sense.

Do you want me to put about half the liquid in?

- About half the liquid in it.

- [Claudine] Do we turn down the heat or should we leave it?

- [Jacques] 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.

- There is 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 the beginning.

Cover it, cook it seven, eight minute.

By then everything it absorb, it's still kind of raw.

Then I start adding in small quantity at that point.

- Cover, yes?

Cover it, no?

- Yeah.

- Cover, yes.

Okay.

- You know what, this is all blanched?

- This is done.

- No, this is okay.

And then let's taste this here.

- I'm pretty willing to bet that that is done.

- What do you think, cooked enough or not?

- Ow.

- It's about fine.

So we can drain it.

- (coughing) Okay.

- We can drain it in there and leave it here.

We're going to put it in the broccoli, I mean in the- - In the risotto, okay.

- And we're gonna start on the salmon burger that we have.

Claudine, when this come to a strong boil here.

- [Claudine] Yes.

- You'll stir it and then reduce the heat to lower, okay?

- We're gonna stir it.

Reduce, okay.

- We'll have time to look here.

We check on the bread.

- Whoo.

- Whoop, I think the bread may be going a little fast here.

- It looks just right.

- Lower it.

It goes too fast.

It's a little burned.

I like it burned I mean, actually but no.

Okay.

It go a bit fast.

- That would be- - You can turn it.

(Claudine gasping) (Claudine laughing) Okay.

Feel, it's hard.

(hand tapping) - [Claudine] It is hard.

- So I started cooking it 10 minutes on one side, five on the other side.

I was seven minutes on that side.

I was seven minutes on the other side.

Okay.

- Oh, that'll be nice.

- Lower temperature.

- Lower.

Okay.

- So let's see here.

You're going to handle the machine there?

- Yes, I am good at that.

I can- - You know, when I have a big filet of salmon, sometime I use the centerpiece.

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.

- Yeah, you want to carry it into cube, yes?

(knife banging) 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 to start... - Well, is that why you cut it up first?

- Yeah, otherwise I probably have too much mushroom here.

Too large one would be enough.

- Okay.

(knife banging) You can put the salmon in it too.

(knife banging) Okay, this, this.

- [Claudine] And then we'll put some salt and pepper.

- 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?

- No, no, not for the time being.

- Okay.

(knife banging) For some reason I thought about adding an egg.

I was, and then I was like, "Well, it's not a meatloaf."

So.

- Well, you could actually, but, okay, let's see.

- So we're just gonna pulse this a couple of times?

- Yes.

Yeah.

(mixer whirring) Okay, stop.

Yeah.

(Claudine laughing) (mixer pulsing) I want the large piece from the top, you know, to go underneath.

- [Claudine] To go underneath.

(mixer pulsing) - 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 turns better.

Okay.

I want to do four burger.

I take about half, which I break into again.

Oh.

So that I have about the same size burger.

Okay.

- And if there's a little one Shorey can have it.

- And this one is smaller so we have to fix it up.

Here.

It's about right?

- [Claudine] That looks perfect.

- 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?

- Okay, when they are dry sometimes, probably first overcooked, second only here the bread as well as the scallion and the mushroom which give you a lot of liquid, you know, is going to keep it moist.

(pan sizzling) Okay.

(pan sizzling) Here we are.

(pan sizzling) Okay, you are gonna clean up the table?

(pan sizzling) 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.

(pan sizzling) - [Claudine] Did you just flip it?

(gasping) Oh you did.

- 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 on the other side.

- [Claudine] This smells so good.

- Let's see the rice now.

Should be about time.

I'll put this here.

Spatula.

Let's 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.

(pan sizzling) Mm-hm.

- [Claudine] Mm-hm.

(pan sizzling) - [Jacques] Okay, so a little more.

- [Claudine] So you'll do that three or four times?

- [Jacques] Yeah, two or three times.

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- - [Claudine] Really?

- Oh yeah, slightly, you know, but.

- Okay, - So I'll let you do this.

Cook it on top.

- [Claudine] Do you want me to stir, stir, stir?

- Well you stir occasionally.

(pan lid rattling) (pan sizzling) Yeah, it's cooking here good.

(Claudine laughing) A little more.

(pan sizzling) And I think my burger could probably be turned now.

(pan sizzling) I don't want to overcook my salmon either because- - [Claudine] No.

- [Jacques] You see the amount.

- [Claudine] And when they rest they'll continue cooking right?

- 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, well maybe in 10, 15 seconds I shut it off.

(pan sizzling) - [Claudine] And you'll- - [Jacques] And I leave it like that in the hot, you know, in the hot pan.

- [Claudine] Excellent.

- And we are going to do an arugula salad to serve with the salmon.

Okay.

I'm shutting it off now.

(pan sizzling) Salmon is really good with pinot noir.

You know, with 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.

- Good.

Thank you.

- Is this a good spot for you?

- Any place you put a glass, it's a good spot for me.

(Claudine laughing) - I think I'm gonna have some too.

(glasses clinking) - Shall we clank?

(glasses clinking) - And taste.

- Hmm.

Oh yeah, this is good.

- [Claudine] Mm, oh that's nice.

- This is very good.

- [Claudine] Yeah.

- Wow.

Just remember the name for me.

Okay.

1, 2, 3.

- [Claudine] That looks so pretty.

- [Jacques] Don'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 (laughing).

Oh, here, would you like a plate for that too?

(hand tapping) - Yeah.

- Here you go.

- You wanna flip it?

- No.

- Okay.

- [Claudine] Not particularly (laughing).

- I'm gonna cut it maybe on the counter here.

Why don't you put it here?

- [Claudine] Great, the risotto is pretty close.

- [Jacques] So.

See it's like you can see the inside here the thing.

- [Claudine] Oh wow.

- [Jacques] You have hole like this.

- [Claudine] It is like soda bread.

- Okay.

- Yeah, maybe better.

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, saying, "I want bread with my dinner."

(Claudine laughing) Okay.

- [Claudine] As long as we have butter.

You know your granddaughter.

- Yes, this is- - I think that's her favorite thing ever.

- Our salmon on arugula salad.

We have the bread here.

The Tibetan bread.

- The risotto is really close.

I think we can probably add the cheese and stuff.

- [Jacques] That's it.

Well now you put the rest of it.

No, it has to cook for another minute.

Now I have- - [Claudine] Do you want a taste?

- This, always finish with butter.

Yeah, it's starting getting crusty a little bit in the bottom.

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?

- When you do it with paella?

- You know that crust that you get on the bottom?

- Oh the crust, with the crust on the paella?

That's in Espanol.

This is in Italian.

This is different.

Now, cheese.

- [Claudine] Yeah.

- [Jacques] A fair amount.

Butter.

- [Claudine] Fair, I like that term.

"It's fair."

- A couple of tablespoons, not even.

Tablespoon and a half.

Maybe two tablespoons.

Okay, good.

Stir it.

I wanna put my broccoli in there.

Good.

- This is what good food is about.

- Is what you're going to eat next.

(Claudine laughing) I'm putting a little bit of Parmigiano on top.

Good eh?

- That's really good.

- Okay, here we are, the risotto with broccoli stem, salmon burger on baby arugula and the Tibetan bread.

(gentle music) And now I wanna show you how to make the grapefruit supreme.

- Oh, we do this for Christmas a lot too.

- You do that for Christmas, you know.

- [Claudine] So pretty.

- You go to the market, and it does cost a great deal of money when you buy those candied- - [Claudine] Yes.

- Candied rind of orange, 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?

- [Claudine] Ruby red?

- [Jacques] Ruby red, yeah.

So this.

(knife swishing) - [Claudine] Wow.

(knife swishing) - [Jacques] I mean, just with one you have a lot.

- Yeah, definitely.

- So basically here about that length, I'm cutting pieces like this.

- [Claudine] And it's okay to leave the pith on?

- 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.

- 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.

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 times.

Otherwise it's really bitter.

- Oh, and that's how you get rid of the bitter taste?

So you blanch it.

- Yeah, that's how you blanch it.

- Okay.

- So you have more than enough here, you know?

But I wanted to do it all about the same size.

Okay.

Can get rid of that.

So what you do, you put that into cold water, and the water is boiling here.

But basically you wanna put that into cold water.

Then you wanna bring it to really a strong boil.

Boil it for like 30, 40, 50 seconds, a minute.

Then you drain it.

Then you do it again.

And basically after all that and this is what you have.

- Oh wow.

- [Jacques] You see?

- [Claudine] Okay.

So it does, it gets- - It's getting transparent but this is not good.

So now- - Wait, so now we're gonna put sugar and water.

- Go ahead.

- 3/4 of a cup of water.

1/3 of a 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 gets totally candied.

You see that tatin?

- [Claudine] Oh, nice.

- [Jacques] In the way it reduce.

- [Claudine] And it's clear.

I mean they really are, they're almost transparent.

- [Jacques] You see the way they're transparent?

- [Claudine] Yeah.

That's beautiful.

- Good.

So the syrup here is almost to the boiled stage, you know, and that's fine.

You don't want it to reduce it too much because those things get very, very hot.

So here you have about 1/2 a cup of just regular sugar.

- Just sugar.

- 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.

Yeah, you can... - [Claudine] Oh, here I am trying to be all nice and neat (chuckling).

- No, no, you want them to be totally coated with the sugar.

- [Claudine] There's a sad one right here.

Do you press the sugar or you just sort of toss it?

- No, no, no, no.

Just whatever sticks, sticks.

So we have, now you see this?

Bring this here.

Look, this one.

This is hard.

- So they get hard?

- Get hard.

Yeah.

So we put those one here.

- They keep for a long time too.

- Oh, you can put it in jar and have it for 20, 30 years, 40 years.

- [Claudine] You can have it.

You might not eat it, but you can have it.

- Okay, go ahead.

Do that.

And you know what you can do also, which is a great treat.

We can dip them in chocolate.

- Mm.

- Yeah.

So after they get a little hard, like this one here, we can dip them in 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!

- No, no milk chocolate.

Okay.

So the dessert that we are going to do here, I have my syrup, which is pretty thick and nice.

Inside I'm going to put a little bit of Grand Marnier with still in- - [Claudine] Far away from the flame.

That's very good.

- Still on the orange family there.

And make me a beautiful syrup here.

Mm, that's good too.

With this.

- And then we'll put some of the orange, the grapefruit segments?

- The segment here.

I have my segment.

Dry cranberry there.

- [Claudine] I like dried cranberries.

- [Jacques] I do too.

So this is really a winter type of dessert, you know, which is beautiful.

- [Claudine] Are you gonna pour sauce on it?

I'll wait for this.

- 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.

- Well this is the leftover of this, or this is the leftover of that, or I don't know.

Well, yeah, you could put it around but you really don't want, or serve it at the last moment, you know, so that it doesn't really melt.

Have this and that.

And this is a beautiful Christmassy type of dessert you know, the grapefruit supreme.

Now when your family is all together around the table, life is good.

- Life is good.

- Happy cooking.

- Happy cooking.