- A spicy and attractive combination with all the stuff from the supermarket.

I have dried tomato, I have olive, garlic, tarragon, feta cheese, a little bit of pimiento, some lemon juice, olive oil, pepper.

Mix it together in a beautiful iceberg wrap here.

Here we are.

This is it.

Savory iceberg cup.

It can be a first course, a salad or a light lunch.

I am Jacques Pipin and this is "Fast Food My Way."

Happy cooking!

When in doubt, start with dessert and that's what we are doing today in our menu.

I'm starting by making a dessert, very easy type of dessert because I'm using a tortilla, which I always have in my refrigerator at the base for a pear tart.

And that's a nice way of doing it.

And I use those actually for pizza.

I use them for many different type of things.

You get them eight, 10 inches.

Of course you buy the flour tortilla, not the one with masa harina, that is with corn.

And what you do there, I have about a tablespoon and a half of butter here that I put in the oven for a minute to melt.

Put a bit of sugar on top of this.

I will dip that in there, that will caramelize and then leave it underneath and I will have a beautiful caramel under the tart here.

And that's about all there is to it.

And then pear.

I am using Bartlett pear here.

Basically any pear will do.

Some are more ripe than other and that's always the problem with fruit.

The riper it is the less time it has to cook.

So here, one, two pears should do it for four people with beautiful red pear.

You will tend to use larger pear for that dessert rather than the small pear which are too hard like sickle pair.

Two.

Well this one is extra.

Just put them in a wedge around like if you are doing a flower.

This way.

And you continue with the inside in the same manner.

Try to to stagger it so that like the petal of the flowers.

If it's too big, you cut a piece.

And it should be just about right.

Two more.

One here, one here, one here.

This one I can put in that corner.

This one here and that's about it.

Okay, on top of that you want to put a couple of tablespoon of sugar.

That's one tablespoon.

I see suppose maybe one and a half at the most.

And maybe a tablespoon of butter.

Tart in France are usually butter and sugar and that's basically it.

Now if you wanna put spice in it, like apple, people would put cinnamon or thing like this and it's fine, but it bring you another taste all together.

Okay.

This is on the silc pad so-called nothing stick to it and it's important because it's going to create a caramel there and it will tend to stick.

So that goes into the oven.

400 degree.

About 30 minute, 20, well 25, 30 minutes.

Here we go.

Maybe I'll put it on top.

Okay.

Good.

So dessert is on the way.

So it's time for the first course of the meal and today we're going to do Nantucket Bay scallops in a mignonette sauce.

And later on we're going to do an Italian sausage patty with masa harina.

And the pear is our dessert.

So there I'm going to start with those tiny scallop.

You can see those here.

Those are, I mean I know we get them on the east coast in Boston, certainly what we call Taylor scallop.

And they come in different part of the country.

You can insert your knife in the corner, there is a little hole here and scrap it underneath to open.

And you see that scallop here, the whole scallop with everything which goes with it.

There is two abducting muscle.

So certainly you have the gut around that you remove, of course.

But then in addition to this, very often you have that bright red or orange, which is the raw or the egg.

Then this is prize often.

But on those small one we don't really usually take it.

They just will slide out of that.

Make sure the whole thing will slide out just to keep, whoops, they're slippery to keep the center of your scallop.

Those are tiny bay scallop as you see and very, very sweet.

See I'm gonna eat that one.

Good.

If you cannot get those tiny best scallop like this Nantucket Bay, you can always take larger one and cut them into pieces like this and it's fine.

However, when you get the large scallop, you usually would remove the abducting muscle.

For example here you can see it.

So this is the abducting muscle that little piece of whiter things.

Okay.

So we're going to do a very simple type of sauce here with shallot.

A kind of a mustard sauce.

Some finally chopped shallot.

About a tablespoon, one or two tablespoon of chopped shallot.

Okay mustard, French mustard.

Here, French type mustard.

Salt, pepper.

So we are doing basically a mustard sauce.

A dash of a good red wine vinegar.

Here we are and certainly there you want to use the best possible oil you can get to compliment the taste of the scallop here.

About three, two, one, three, three, three, four, two, one.

I would tend to have it a bit less acid than my wife will make it usually to acid for me.

So I'll taste this.

That's pretty good.

So we can season our scallop in there and you don't have to marinate them long because this is pretty potent and those are very delicate scallop.

So we can present them in this.

But I want to do a garnish for that.

And the garnish is going to be done with cucumber.

You can peel it or leave it all.

If you want to peel it, you go in one streak like this, from this hand that you cut makes it easier.

You can leave it whole.

But in any case, often I use a cucumber just like this.

I keep peeling until I see the the seed, turn it on the other side and continue peeling it in the same way.

And I do a salad with this and do the side in the same way.

And I have quite a lot out of one cucumber as you can see here is a good vegetable peeler, so that's good.

What we are going to do is to take a few of those large strip of cucumber, put them together and I'll do a julienne of it, you know, just roll it together and cut them into a spaghetti like mixture, what we call a julienne to serve that and the crunchiness of that will go well with the scallop.

Then we'll put a couple of reddish here.

Now and cut the end of the reddish.

So here you go for not only you have the color but as well, but basically for me the aesthetic is relatively important.

It should look good but it should especially taste good and in little dice.

Okay.

Here we are.

I can't even use those best scallop to serve them in.

Different way of doing it.

I could do a nest of the julienne of cucumber here.

Put my scallop in the center.

Put the scallop and a bit of reddish on top.

This is very fresh crunchy.

The other one I'll do, maybe I'll put that first like a dozen or so of scallop on top.

Maybe a little bit of this on top of it.

Yeah.

And some of the radish around.

This is good also for cocktail party, sometime I do it even without much of, without the mustard even, I serve just like this.

When I can get those scallop during the right time of the year just by itself it's great.

Put that around if people want to grab a little bit of it.

Eat with it.

Here we are.

Some of this.

And this is a Nantucket Bay scallop in mignonette sauce.

(gentle music) You know a great wine to have with this is a Muscadet here from the Loire Valley.

It's very mineral strong and it's always great with oyster, scallop or thing like this.

That'd be perfect with that wine.

Scallop be great with that.

And now onto the main course, we're going to do Italian sausage patty again, in our style of using the super market.

I go to the super market and I can buy those Italian sausage.

Don't forget to remove the casing but at my market very often they come even without casing in the form of patty like this just as people use them for breakfast.

So what I do, I take about a pound of this here and I'm going to put a little bit of pepper flake because this one without the season, not the one I conventionally used.

Salt.

Oh there is enough pepper again, a little bit.

I'm going to put pumpkin seed here, a bit of mushroom in there.

Put a bit of garlic in it, maybe one clove of garlic.

So you can make your own hamburger like you know in a sense like this.

Some chives in there.

Why not?

Here we are.

And I always add some bread to it like a concrete bread to absorb some of the juice.

That should be enough or maybe too much even.

I have all kind of recipe that I use left of a bread.

Note that this one is leftover, it's still fresh.

Well that should be more than enough here.

Put the bread in there.

A good cup, cup and a half.

Then the best way to mix it is really with your finger.

There's no other way.

And I have a pound of meat that I said here and for four parties so that give me about about four ounces of meat per person, which would be fine.

Here we are.

That's it.

And I can, I think I'll put a dash of olive oil in there and we'll start the patty.

When you do that, try to break it in half and each half in half so that you have about the same size patty.

Yeah it should be about fine.

There we are.

You know we use, I use when I do patty for example in in in French cooking we often do patty for the holiday and very often I use the meat like that from the supermarket again all season.

And then I do addition to this sometime it's pleasant, sometime it's whatever.

But it's an easy way of using the supermarket, which is what the type of cooking that I'm doing is all about.

Using the super market, other prep cook, you go there, you have things grown out for you.

The mushroom or sliced if you want, the spinach are clean and it's a great way of doing it.

I'm gonna wash my hand.

(water running) Good.

So this is going to go full blast now and I'm going to cover it because it's not the type of meat that you want to do rare, of course, the pork, you know, even with all the seasoning.

So it will take bit a couple of minutes on each side, it's fine.

And during that time I'm going to cook some corn to go with it.

I have a cup of of grits here or polenta or masa harina you can choose and four cup of water.

I'll put a good dash of of salt in this and that cook very fast.

It's easy to use and we love it at home.

Let's see how that thing is going.

It's doing pretty well.

I think I'm going to move it here.

It goes faster on that stove.

Here.

And when you put this you want put it gently like this, sprinkle it on top and you want to cook it.

So two or three minutes until it thicken and I think it's time for me to turn this over.

(patties sizzling) Let's see now.

Look good.

Now I'm going to lower the heat and let it cooked on lower heat for about three, four minute.

Okay.

Okay, this is ready now.

Nice and juicy.

I have a little bit of crystallization and I could put a dash of white wine in there.

All water.

Just to melt the crystallization.

Make sure that if you put white wine that I did here, you want to boil it as it did you know for a few seconds to eliminate the harshness of the wine and also the alcohol.

Okay.

So now this is a kind of homey type of dish.

Serve that in there.

That's plenty.

Here is one patty, which one is nice, darker or lighter?

Just a little bit of the juice on top of it.

That's it.

Maybe a couple of the nuts here.

I have nuts in there.

So if I have more nuts, a few on top and this is great.

This is the Italian sausage patty with masa harina, other main course.

And my crispy pear tart should be ready now.

So let's check it out.

Okay.

Yes.

Whoop.

You can see that a fair amount of or sum of the sugar and butter run around a little bit here, but it fine.

The beauty of that type of thing is that never sticks, I hope.

Oh, that's it, you see.

Nice and dry.

So what we're going to do is glaze it with a little bit of apricot.

I have an apricot glaze here, which is an apricot jam.

I mean often people buy glaze and often the glaze is made with some of the fruit.

Usually a fair amount of gelatin in it, and you warm it up and after when you put it on the fruit, it never move again.

You see those pastry shop.

So this is a very chunky type of a just apricot jam.

I make my own and it very chunky like this.

I love it.

So I don't mind if there is pieces of apricot on top of it, on the contrary, I love it.

Okay, in the middle.

Okay.

Cover it like this as much as you can.

And we are going to transfer that to a, it'll be good in a board like this.

If you have little piece of burnt dough around like I have here, cut it off, you know, if it doesn't show too much and we could put some pistachio on top of it here.

Maybe I'll crush the pistachio here a little bit.

That's it.

To put it on that simple pear tart and that I would want to have that probably lukewarm just the way it is.

A bit maybe hot now.

But you can see that it's very crunchy.

Carry it on this side.

That's it.

Very dark underneath.

Beautiful.

So this is the pear tart.

Crisp.

And with my menu, of course, I would want to have a glass of wine.

I have a good Merlot here from California.

As long as there is wine in my glass, I'm happy.

Don't be afraid to put your own twist on favorite ingredient that you find that the super market so you make the dish your own and happy cooking.