- Your food processor makes that very easy.

You take a little can of anchovy filet here, some almond, a clove of garlic, one mushroom cut in four pieces, some bread.

Leftover bread from the day before.

A little bit of extra virgin olive oil.

You turn that into your food processor.

This is for the people who like a sturdy food.

It's really strong.

(food processor whirring) You make a beautiful puree out of it, that I have here.

And you cut provolone cheese or Swiss cheese.

Like this little toast of it, and this is quite strong.

And you can even decorate the top with maybe a sliced almond that we have in there.

And this is it.

Spicy anchovy bread.

You can make this dish even if you don't know how to cook.

I am Jacques Pepin.

This is, Fast Food My Way.

Happy cooking.

Sometime, just adding a little bit of something different to a recipe can change the dish into something special.

For example, in our menu today, I add apple to my tartar of blue fish.

A tartar of blue fish with apple.

And add actually some feta cheese inside the lamb to do a lamb burger with feta cheese, and a yogurt cucumber sauce.

Then I do a corn parfait.

And finally a fruit salpicon layered with cream cheese.

And those are usually, you know, dry fruit that you can do this way.

So, I'm gonna start with the corn parfait.

And for this of course you want to remove the husk of the corn.

There is nothing better than corn when you get them right out of the farm.

A treat of the summer.

Always better.

We in a few minutes that you cook them up, you cook them and this is heaven.

Now with the old kind of gadget to, you know, to take the kernel out of the corn, there is one here which I have never tried.

So, I'm going to try it, and it seemed to be working pretty good.

I mean the corn end up being in there.

But frankly, I think I'll stick with my knife.

And what people do with the knife very often to take it out, for example, in that direction or in that direction, they will press with the knife this way.

And you see apply the pressure like this, and that can be a bit dangerous.

And the reason is that, because you use only like one inch out of that knife, without moving the knife.

From that position, if I go here, and if I start here and finish there, then it becomes very easy.

You know, to cut.

The process of cutting is never crutching, you know.

Same thing when you cut a piece of bread or anything else for that matter.

So, here we are, we have the corn of the... Here, a four corn here.

And all of that will go into the food processor.

Clean up my mess here.

Here it is.

So, four head of corn.

It can be slightly different depending on the size of your corn, but... And we can start this.

(food processor whirring) You want a puree, you know.

And in that puree, we're going to put three eggs.

(food processor whirring) Again, remember to break your egg, this way.

Not this way.

Because then you put bacteria in your eggs, and you break the yolk.

I'm gonna put, couple of tablespoons of flour here.

Then salt and pepper.

This is pretty fast, type of gratin that certainly my mother would make, you know.

Maybe not with corn, even though I am from a part of France where we eat corn, which is kind of rare.

The pule, the breast where I am in breast, nearly the chicken are very well known.

They are fed with corn.

And in that part of France we eat corn.

(food processor whirring) And I have about a cup, cup and a half here of half and half.

This is about all I put in there.

You want to put a little piece of butter, in your gratin dish, you know.

This is about five, five, six cup gratin dish.

And this is it.

That's ready to go into the oven.

And it'll take a good 30, 35 minute in the oven.

On top of it, little bit of a good parmigiano reggiano.

Although where I come from in France, my aunt, my mother would be more inclined to put Swiss cheese on top.

But I like parmigiano.

So this is it.

In the oven, 375 degree, about 30 minute or so.

Okay.

(oven dish clanking) Good.

And now, we are ready to start with the main course.

And the main course today are going to be lamb burger with feta cheese inside, and a raita sauce.

Which is a yogurt or cucumber sauce, which is kind of classic in Greece.

So, don't believe that you can only make a hamburger with beef.

I mean this is ground lamb.

And the lamb, usually when I do it at home, I just get a piece of leg of lamb.

You know, the back leg of lamb and you ground it.

So, the fat content is about eight percent, or something like that here, not too much.

And we're gonna put onion in there.

A little bit of chopped onion.

(onions whacked) We want to do that.

(onions whacked) Oh, maybe.

Oh, that should be enough.

About a quarter of a cup.

Should be plenty.

Maybe a couple of clove of garlic, or at least one clove of garlic.

This one is pretty large.

Make sure to remove the stem of your garlic.

So, when you crush it a little bit, that will release your shell.

And then here, I want to crush that garlic into a puree.

(banging of garlic) To release the essential oil.

(whacking of garlic) Then cut it into a fine texture.

It's actually a bit big, so maybe I won't put all of it.

That should be plenty here.

Salt and pepper, of course.

Salt and freshly ground black pepper.

Don't be shy with it.

It's good with this.

And I'm gonna put some mushroom in there as well.

(chopping sound of mushroom) Maybe a little bit of a julienne.

(chopping sound of mushroom) Or dice of mushroom like this.

Maybe, coursely chopped, you know.

Like maybe two mushroom.

(chopping sound of mushroom) Now, those are all ingredient which are used in Greece, you know.

So, I have my mushroom here.

Oregano, and the Greek oregano is really good.

I have to say that Mexican oregano is great too.

So, one or the other.

Cumin.

Dash of cumin powder.

And that's about it for the mixture.

You want to prepare that.

And I have a part of meat here, and four hamburgers.

So, those would be relatively small hamburger.

I mean, quarter of a pound each.

You know.

So, here it is.

Half, here it is another half.

So, what we wanna do here, it's a bit of a nest.

Inside the cumin, to put a piece of feta cheese.

You know, a piece of feta cheese about the size of a... A big olive or a little more, maybe.

You bring that on top.

This offshore prize inside, huh?

Here we are.

A little bit of... (burger sizzling) A little bit of olive oil on top of this, here.

I usually at home will do that outside.

If I do that in the house with a thing like that, I'll probably be divorced.

And I've been married 41 years, so.

Okay, this is going to cook a couple of minutes on this side.

I'm gonna wash my hand.

And... Go on maybe with the first course.

I'm going to reduce this, because it seemed to be going pretty fast, which is good.

I like the taste, you know, of the grilled meat and a very hot grail.

So, now what I'm going to do, it's a tartar of blue fish, with apple.

And I have a beautiful piece of blue fish here.

Which I'm going to cut into little strips.

This is a beautiful piece of fish.

And when you do something raw like that, you do want a beautiful piece of fish.

It is not the time to try to save money here.

So, I'm cutting that into little strip.

And serve it in there for four people.

There, I have about 12 ounces.

So, if you have about three ounces per person, which would be plenty.

Okay, in there I put a little bit of apple, or the sweetening thing.

So, my apple here, put your thumb here, to remove the inside of your apple here and there.

You want to peel it.

I'm going to cut that into a kind of julienne also, or coursely enough.

So, you can see the pieces of apple.

Here we are.

Half an apple is more than enough here.

And a shallot.

I have a beautiful shallot here.

(dicing of shallot) The shallot is a bit more delicate, certainly with fish than the onion.

Although we do have very mild onion.

Here we are.

How about a quarter of a cup of this, and then my garlic.

Which I can slice.

And then chopped into very fine pieces.

I could also crush it, like I did the other one.

But... (whacking of garlic) Here we are.

Okay.

Salt.

Pepper on top of this.

I'm gonna put a little bit of lemon juice.

Maybe even a little bit of lemon rind, on this.

I'm gonna strain that through my clean finger.

I'm putting some, of course olive oil in there.

Tabasco.

A good dash of it.

I like Tabasco.

And maybe a little bit of that rind here.

(whacking of lemon rind) Okay.

This way.

And that's it.

My tartar is done.

So, there is all kind of other seasoning that you put in there, from scallion to... You know, different type of herb, tarragon and so forth.

But this is a bit different and pretty mild this way.

Okay, you want to let it rest a little bit.

So, we're gonna garish that with cucumber.

I can serve slice of cucumber just like this.

What you do, you cut your cucumber up, to the moment where you get to the seed, then you change side.

That's it.

And what we're going to do, is to arrange the tartar right on top of it.

I have a piece here.

I can put maybe three piece, like this.

And the tartar right in the center here.

This way that portion is good enough here.

I'm gonna bring that back on top, and one on the outside here.

That's it.

So, I have a total package now, which is what I wanted.

And a little bit of extra virgin olive oil on top.

And this is it.

You know, the tartar bluefin tuna with apple.

(gentle music) And I think that it's time for me now, to turn those hamburger.

(hamburger sizzling) They are nice.

Nice and almost burnt.

But I like them this way, you know.

So, that's the whole point.

Should never apologize, you know.

(hamburger sizzling) There should still be... One thing that you don't do with hamburger, you don't press them with a spatula.

You know, all the juice come out of it.

And of course they cook faster, which is often what they do in, you know, in a cafeteria and so forth.

But this is not a good idea.

So with this now, we're going to serve the cucumber sauce.

So, this is my grated cucumber.

Again, finally some garlic in it.

Bit of garlic.

Lemon juice.

Right through my hand.

The hamburger are looking good.

(hamburger sizzling) Good.

And mint.

Fresh mint that we're going to chop out well, in that type of chiffon ad.

You roll it together, cut it into a very fine shredded look, which we call chiffon ad, because it look like the chiffon.

The material called chiffon, you know.

Kind of crinkle like this.

Okay.

Salt and pepper.

I didn't put salt in there, I think.

Pepper.

And of course, yogurt.

And I put Greek yogurt in it.

This is the best.

So, this is a very refreshing sauce, you know, with lamb.

And it's served also with fish, in fact.

The cucumber are going to render some water.

So, it's going to make it slightly thinner, you know, in a little while.

What I have to do as well, is bread for my hamburger.

And what I want to do, it's piece of about three inches, piece of baguette.

That you want to cut in half.

Brush with a bit of oil.

And you put it to brown.

It doesn't have to... To be brown.

Remember that side is quite crisp, you know.

Okay.

Here I'm going to remove, actually those burger.

They are cooked enough.

Choose the... I would choose the burnt side to put underneath preferably.

(hamburger sizzling) Okay.

Although it looks fine this way, The cheese is starting to ooze out.

All right.

Just to warm it up.

Now, we're gonna put a little bit of salad in there.

And maybe just flavor it with a dash of olive oil.

A dash of lemon juice.

Great.

You would want to do that, of course at the last moment.

Because that's going to get wilted pretty fast.

Okay.

The bread is... Is brown enough here.

That's good.

I think I'll pick up this one.

Maybe put a dash of that on top.

Most of it, of course.

I'll serve it on the side.

The raita here.

Here we are.

Good enough to eat.

The lamb burger with feta cheese inside.

And the sauce, the raita, the sauce of cucumber, and meat.

So, I'm going to get my parfait, which I believe is ready now.

So.

There we are.

It's a beautiful atta, as you can see.

And you know, you would want to serve that with this or two.

I mean the inside should be like a souffle like.

You know, very creamy.

And it's absolutely delicious.

And in the center, you can see still a bit wobbly.

It could have a couple more minutes, but it's fine this way.

(gentle music) Now it's time for dessert.

And a very simple fruit dessert at that, I use cream cheese.

I like to use whipped cream cheese.

It makes your life easier.

And here, I have a beautiful combination of dry fruit.

I mean from fig, to dry cherries, pineapple, apricot and so forth.

So, you can do the combination that you like.

For this, you need about a cup of dry fruit.

A bit of the dry mission fig here.

The black one.

And maybe a couple of apricot.

So, I'm gonna put a couple of dates here.

Make sure that there is no pit in any of what you're doing here.

Okay, dates are a bit tougher.

I should have plenty here, which is pretty concentrated.

Taste.

I'll put maybe a little bit of the skin of this, in julienne.

(dicing of lemon rind) Here we are.

A bit of the juice.

You know, one thing that you can do, is to put it in the microwave oven for like 10, 15 seconds.

Then you get more juice.

So, the juice and of course some honey.

That beautiful honey, here.

Even that type of mixture is... Is great.

So, you can do souffle with that too.

Okay.

So, I want to arrange that on a plate.

And you can have one of those little mold, you know, a piece of pipe that you can cut.

Sometime, you know, you can use can of tuna or whatever.

When I am in a barn, I have even done it with the, the top of a cup like this.

Cutting that out and using this as a mold.

Either one, you know, will work.

So, there I wanna put a little bit of cream cheese.

This is a whipped cream cheese, in the bottom of it.

In the bottom of this.

About a couple of tablespoon at the most.

And frankly at home, you know, I'll tell you the truth, I probably would not put that in any ring.

I'll just put it on a plate.

The combination is good.

Then a bit of that in the middle.

Here we are.

This is quite concentrated, you know.

The taste And a bit more cream cheese.

You could even put a cookie.

I have a cookie here.

You can crumble the cookie right in there, you know, why not.

Give you some crunch.

Then again, a couple of tablespoon of your cream cheese, that you can press that in place.

Here and there.

That should be more than enough, you know.

And we can have a little bit of those fruit on top.

You know, maybe even a bit of the juice on the outside.

The honey, that is.

That piece of lemon rind, here on top.

And this is it.

This is a cream cheese and fruit salpico.

It is the little surprise, you know, that make everyday special for your family.

So, don't forget to cook with your family.

And happy cooking.