- I love radish, but always with butter.

And I slice it thin like that.

And you put it on slice of baguette, you know, with a lot of butter on top, a little bit of fleur de sel on top of it.

That's how you eat it.

Or even better, you open your radish like that, put your butter right in the center of it, dip it in salt and there you have it.

This is the only way for me to eat radish.

I'm Jacques Pepin and this is "Fast Food My Way".

Happy cooking.

- Okay, all right, Papa- - Well, Claudine, I was waiting for you.

- All righty.

- This looks good.

The butter is melted.

- Butter is melted.

- That's great.

You can spice up your life with a quick curry of lamb and I'm going to show it to you today along with rice with raisins.

Then we'll make a scallop pancake on Boston lettuce, and finally the apricot crisp.

That's what we are starting.

Okay.

- Okay, let's do it.

- So you have what, a tablespoon of butter here?

- Yes.

- Put a tablespoon of sugar in it.

and that's when we use the (indistinct).

Just drop it in.

- There.

- That's it.

(Claudine laughs) Now a tortilla, about 8, 10 ounce.

Yeah, you wanna rub it like this to make a caramel underneath.

You don't want to go too much outside, we don't want to have all that caramel here.

- Okay.

- Turn it upside down.

So now it will crystallize underneath, make a caramel, that's good.

And then I have apricot here, canned apricot.

What I'm going to do in heavy syrup- - You buy really good canned apricots though.

I have to say.

- I used to be able to find the one- - From England?

- From North Africa.

No, no, no, from Morocco, that was the best.

Claudine, we will reduce that juice.

Now we're gonna glaze the tart with it.

So you want to take that to the stove.

- Okay.

- Okay.

And then I'm going to arrange that around, you know, cut side up.

You put that on.

So sometime, you know, you have enough with one can of apricot.

Sometime one and a half, depending on the size.

Your apricot, sometime they are large, sometime they are small.

Okay, here we are.

That's it.

One more here.

Maybe that small one in the center here.

Here we are.

And I will put about a tablespoon of sugar on top.

A couple of, maybe a tablespoon and a half of butter.

- [Claudine] Oh, this is gonna be really good.

- [Jacques] Yeah, very simple.

And I love apricot, as you know.

- I know.

It runs in the family.

Your granddaughter adores apricot too.

- Oh good.

So here we go.

- Gonna put it in the oven?

- I'm gotta put it, you wanna open the door for me.

Okay, thank you.

- You're welcome.

- Alright, good.

That's gonna take about 20, 22 minute or so, and that will be nice and crispy.

Okay, we're doing a curry of lamb today, which will take maybe an hour, an hour and a half to cook.

In a pressure cooker, that's gonna take 20, 25 minute at the most.

I have two pound of lamb.

This is lamb shoulder, as you see.

And I'm going to clean up a bit of the fat.

During that time, Claudine, you can peel this, slice it in there and we'll put all kind of thing in.

- And dump everything else.

- It's just a dump type of thing, you know, you just put it in there and dump it.

All right, so I will remove- - [Claudine] Do you use any of the fat?

- [Jacques] Well, no, I'll remove most of the fat.

- [Claudine] No, you're gonna remove most of the fat.

- Yeah, as much as I can.

Now you know the pressure cooker cook very fast and it's very useful in certain areas.

Certainly, you live in Colorado, right?

- [Claudine] Yeah.

- [Jacques] That's even better there because... - It really makes a big difference.

- When you're at sea level, when you're at sea level, the pressure, the atmospheric pressure is such that the water has to reach 212 degree to boil.

Well, every thousand feet of elevation, I think you lose three or four degree, I forgot, because the air get lighter and lighter and lighter.

Meaning that when you're at 7,000 feet high, you know, somewhere in Denver, it's like close to 15 to 20 degree less that the water boil.

The water boiling at 212, it boils at 195 or whatever it is.

In any case, at some point you cook certain beans and other things which are very high in fiber and all that.

And even though you cook it a long time, it never cook.

You have to cook it longer and longer and longer because there is not enough.

So you have a pressure cooker, it apply pressure on the food that you cook.

And that food now has to get to close to 300 degree before it start boiling, so it break down the fiber and it's very, very fast.

Here is my lamb, about two pound.

- You want me to put the lamb in there?

- The advantage of that one, that one is an electric one, is good because you can put one cup of coconut.

- One cup.

- One cup, yes.

We're gonna mix it.

- It's about, yes, because I mean this is about one and a half cup, so it's not that important you have exactly.

And the advantage of the electric one here is that you put the temperature on it, you put the time on it and it will only start registering, you know, the timing will start only when it reach the pressure- - I'm gonna put the bay leaves in.

- Bay leaf, yeah, that's good.

Only when it reach the pressure.

And what happen is that at the end of the pressure point, it will stop, depressurize itself and shut off.

So you know, the beauty of it is that you can go to work and put it on and, you know, when you come back it's there already and cooked.

So that's one of the advantage of this.

Okay, garlic.

- Okay.

- [Jacques] I need like two, three cup of garlic.

- [Claudine] Two, three cloves of garlic, not cups.

- No, not.

(both laugh) Okay.

Two or three tablespoon, I mean.

So you wanna put- - I got one.

- Two tablespoon of curry.

- [Claudine] One tablespoon.

- [Jacques] And like a half tablespoon of cumin powder.

- [Claudine] Okay.

- [Jacques] Maybe even two and a half.

- Two and a half.

- And we putting one apple.

Always in my curry, I do this, taking the center of my apple like this.

- [Claudine] No, this looks good.

We put salt and pepper in here too.

- [Jacques] I'm going to put that in, the pepper.

- Okay.

- I have a tomato.

Okay, what else do we put?

- Well we are gonna put some Wondra flour.

We're gonna put an instant flour, a cooked flour.

- That's right.

First you're gonna stir this.

- Okay.

- Okay, let me give you something bigger, here.

We have everything in there?

We didn't forget anything?

- No, I did salt, but I didn't do pepper.

We need the jalapeno.

- Oh, the jalapeno.

Okay.

But then I give you two tablespoon of flour and then you stir it in and that's it.

Okay.

Okay, so here, you know, depending how hot that jalapeno is, I tend not to use the seed.

You know, the seed and the rib, this is where it's the strongest, but frankly you should taste it each time.

Sometime it kind of blow your mind and sometime it's pretty mild.

This one, it's okay, not too strong.

You know, I mean jalapeno or serrano, if you get into the habaneros, the round one too, and that can really, really be very, very hot.

- Oh yes.

- Okay, here it is.

- [Claudine] Okay, I'll give it one last stir.

- As you can see, Titin, I mean the center there is no, you know, this comes out of that and you can reheat that also.

You know, this is- - Oh.

- Yeah.

- This is great.

- But inside there is almost no liquid except the cup of thing.

And you will see by the time we finish cooking, it will be very liquidy.

- Okay, I'll give it one last stir for the jalapeno.

I did put salt in it.

- You did?

- Yes.

- Okay, put the cover.

Okay, here is 25 minutes.

I put start and it start.

It will only start pressurizing or cooking when it get to the right pressure and at the end, as I say, it shut off by itself and close and depressurize.

So it's really safe.

Okay.

- Should we make the rice or would you like to check the tart?

I don't think we should, no, we don't- - [Jacques] No, I think the tart is fine.

- Okay.

- I finish with the beef here.

I think we should do the rice.

- And I'm gonna get this a little higher.

And I'm gonna just use canola oil.

- Okay.

I'm giving you about a third of a cup of onion here.

You want more or you have enough?

- I would like more, please.

- Okay, I'll put the rest of this.

- And I'm gonna use a half a cup of raisins.

Do you want, or more?

- No, no, that's more than enough.

- A quarter cup?

- Not even.

Yeah.

- Okay.

- Yeah, a quarter cup.

Those are sultanas.

I mean, the golden raisins, you know, instead of the black ones.

You can use one or the other, but I like this one.

Sweetness.

- No, these are nice.

- And here we have a long grain rice.

Sometime we use one type of rice.

This is the Carolina type long grain rice.

And this is one to two always.

- Yes.

- Cup of rice, two cup of liquid.

Right?

We got my syrup here.

You have salt, pepper?

- Yes.

Yes.

- Okay, mix your rice so it's coated with the thing.

And you're going to be able to do.

Now let's see how much of this, when I reduce it, you see you have about... - [Claudine] Like two table, no, like three tablespoons.

- Like three tablespoon left.

Reduce it another tablespoon to have like 2, 3 tablespoon left, and that will be on top of the tart.

- Okay, I'm just gonna put water.

I guess you could use chicken stock or vegetable stock if you so choose.

But we're gonna have this with the curry.

- Yeah.

You will bring it to a strong boil.

You can stir it a couple of times.

You can always stir rice until it come to a boil.

When it come to a boil, you cover, reduce the heat to very low, 20 minutes, you don't touch it anymore.

- Do you bring it to a boil uncovered and then you put the cover on it.

- Or you can cover it.

- I was gonna cover it, - Okay, so this is reduced enough.

I'm gonna leave it here.

- That's nice.

- Yeah, it's a nice syrup to glaze the top of the tart.

Okay.

- Okay.

Are we gonna make scallop pancakes?

- Now we are going to make scallop pancake on Boston lettuce.

- That sounds good.

- Okay, I have four ounces of scallop here.

- Oh, and we kept them in ice, which is good.

- They stay in ice.

So those are large scallop.

You can use bay scallop, you can use any scallop you want because we're gonna make a puree out of it.

- With this?

- Yeah, and you'd see here the large abducting membrane, abducting muscle to hold it to the shell.

It's fine in a case like this because, you know, you're going to make a puree, so why- - [Claudine] You could use little tiny scallops too, right?

You would use- - You can use anything you want.

- Whatever is less expensive.

- Exactly.

- Okay.

So we have a half a cup of flour.

- Yeah, a half a cup of flour.

- To this.

And I'm gonna try and not make too big of a mess.

- Okay.

And a quarter of a teaspoon of baking powder.

And secret ingredient- - We're gonna use some club soda, right?

- Club soda.

I'm gonna put salt in there, pepper.

- [Claudine] Use one cup.

A little bit over one cup.

- It's one cup.

- I thought that was one cup, and then we'll add some more later.

- Okay, let's pour some.

Wait, a little more.

Let me see what it looks like.

- [Claudine] Okay.

We didn't put salt and pepper.

Did you put?

- I did, I did.

(machine whirs) Okay.

- There you go.

- That's quite liquid.

Okay, I don't remember it to be as liquid as this.

I think I'll leave it at that.

You know what?

- Okay.

- You wanna give me some chives in there?

- Yep.

Can I just use a scissor?

Gonna be like wimpola.

- You know that's where the scallops were, maybe I can pour this in there so I get a better idea of the texture.

No, that texture is okay.

- [Claudine] It's almost like a crepe batter.

- [Jacques] Yeah, almost like a crepe batter.

Yes.

So, you actually do it quite light, you know.

I could even have a little more liquid.

Let's see what it looks like.

My rice is boiling very, very high here so I'm lowering it off, And that's it, and now I leave it.

I'm gonna do a couple like this.

- Do you want more chives than that or no?

- No, I think that's fine.

- Okay.

- And I think that I'll leave it at that with the liquid.

We could have a little more.

Maybe, first let me try it.

- [Claudine] All right.

- So about that amount.

- Oh, that's nice.

- Do that amount.

The oil should go there, you know.

(food sizzling) Probably four, yes, I should be able to do like 12, you know, out of this.

- Oh, I thought you meant in the pan.

I'm like, yeah, you know those little teeny tiny ones?

You could do that- - About three per person.

- [Claudine] Aperitif, like little tiny ones.

- [Jacques] Yeah.

Okay, so- - So we should do a salad to put on there.

- This is going to cook a couple of minute on each side.

Now.

- It smells so wonderful.

- Does it?

Let's see.

- [Claudine] And I never would've thought to do that to a- - Is it separate like this?

- To a scallop.

- [Jacques] Oh yeah.

- [Claudine] Well yeah.

It's like a sacred food but this smells so good.

- Okay, so you want to work on the- - On the salad?

- On the salad.

- You know these are pretty thin so they're going to be cooked pretty fast.

I want them kind of nice and crusty.

- [Claudine] I wanna make sure that this is dry.

- This is beautiful Boston lettuce.

- Yes.

- I love Boston lettuce.

- Me too.

- More than any other lettuce.

You know?

- I guess that's probably why I like it so much too.

That would make sense.

- [Jacques] Okay.

You think it's genetic?

(Claudine laughs) I'm gonna turn this one, I think it's enough.

See that?

- [Claudine] That is beautiful.

I am gonna actually make a really simple vinegarette.

- Another one is ready.

- Very simple.

Olive oil.

- [Jacques] You have enough for 8 or 10 here.

- Oh.

- You always do- - I know.

- More vinegarette.

- That's because I always make too much and then I just put it in the refrigerator.

- Okay.

So here we are.

I already have four of those cooked.

- Oh, those look so good, they smell so good.

- You see how long it took?

So first we have- - It takes a little while.

- We have soda water, a little bit of baking powder and flour.

This is it, no eggs or milk or- - No.

- Cream or anything else.

So that's quite nice.

- It's really good.

And then I'll put some salt.

- Let me see the other side.

Ah, it's beautiful on the other side too.

I think I deserve a glass of wine.

- I think you do.

Would you like a glass of red?

- Good work I did.

- Just for fun, just a change.

- Well, the red, we are going to have some red with the curry, certainly, right.

- [Claudine] Okay.

- See this one is not quite enough.

I put it back.

And here- - You wanna taste?

- This is nicely emulsified.

- It always emulsifies nicer with lemon juice for me.

I don't know why.

- Salt, it need a bit of salt.

Okay.

- But it's incredible, Titin.

- Oh, thank you so much.

- Best dressing I ever had in my life.

Yet I think you should remove half of it and half of that is going to be enough.

- Ay-yay-yay-yay.

- So here we are.

You know, following the Korean technique, never put your pancake, you know, on a paper lineup.

I mean, a tray lineup with paper towel, and because it become more soggy underneath, become more soggy underneath.

- Oh, because it steams, right?

- It steam underneath and so forth.

So always on a... You see, here I have eight.

Yeah, that recipe will do at least 12.

- Yeah.

- Of those, yeah.

- [Claudine] Are we gonna taste one?

- Well, yeah.

- Okay.

- If you want, you wanna taste one now?

- Uh-huh.

Yes please.

- You like scallop, you gonna like them.

- That's really good.

- Good, huh?

Okay.

So when you finish that- - [Claudine] I'm gonna get this on a plate.

- [Jacques] Yeah, you want to serve that on a nice plate as a first course, you know.

But then you can do them a little bit ahead like this and put that on a tray and put that back in the oven.

- [Claudine] Oh, you could?

- Yeah, for a few minutes to- - Oh, that's nice.

- Okay.

- That would be nice.

I keep thinking about, Shorey would love those.

- Yeah.

Well, you know what to do when you come back.

- Yeah.

- [Jacques] Actually, you know, it's pretty economical because if you consider there are four ounce of scallop.

- That's what I was thinking too.

It's very economical.

- Scallop can be expensive.

- [Claudine] Yeah, and see we just- - [Jacques] Then doing it this way, you have at least four portion.

- Yeah.

- You know what, we're gonna finish that up.

And that's beautiful, Titin.

Here, they're pretty dry now here.

- They're beautiful.

- One, two, and three, and this is beautiful.

Like that.

Plate in this.

- You like that?

- Wow.

- There it is.

Planned it.

- Every once in a while.

- Scallop pancake on Boston lettuce salad.

(gentle music) And you know what, this one will be finishing cooking.

I'm gonna shut it off.

- Okay.

Do you want me to put 'em on here?

- No, I think we're going to, should move on to see if the tart is ready.

- I think the tart is probably ready.

- Okay.

- So you turned off the rice.

Let's see this tart.

Oh, that looks just right.

- Yeah, I think it's fine.

Okay.

- I mean, it would be normal that it would burn a little bit because of all the sugar, right?

- No, no, no, there is no edge to it.

See, there is no edge to it.

That is like a tart.

- Right, so it's all gonna- - And in addition to that, but you see, this is loose.

Nothing stick to that.

Okay, then a little bit of the sugar melt here but it doesn't really matter.

We're gonna transfer that to a bowl and glaze it and then cut it there.

- Okay.

- So I need a large spatula for that.

- I will find you one.

- But you see, it doesn't stick at all.

This is a great thing, those silicone mat here.

I mean, it's amazing.

Okay.

- This is what I found.

Can use two of these?

- Oh yeah, that should be... I mean, you can let it cool off a little bit.

I mean, the bottom of this will be totally caramelized, you know, because... - Do you want me to look at the bottom?

(chuckles) - What, you want to see on the bottom?

- [Claudine] It's beautiful.

(laughs) - Yeah, I'm sure it's dark and caramelized.

Okay.

- Let me get this out of your way.

- Yep.

Thank you.

And then I have a little bit of that syrup here, still.

- Oh, that's really pretty.

And it reduced a lot.

- Yeah, this is the reduction of the juice, you know, to a stand of jam, you put that on top.

It glaze a lot.

- That is so pretty.

- Glaze the top.

Good.

And we can put maybe a little of a- - Do you wanna put maybe some nuts or something in there?

- Yeah.

Put them here.

- [Claudine] Hazelnuts or filberts.

- Hazelnut or filbert, yes, as you said.

Here we are.

Shall I cut it open?

I should cut it?

- Shouldn't it just- - You see how crunchy it is?

- I mean, it just came out of the oven.

- I know, but give me a big knife.

- [Claudine] Okay, I'm always willing to taste stuff.

Here, this one's clean.

Here you go.

- Thank you.

See, move it a little bit at the beginning.

Now it's dry underneath, because the caramel, if it's still wet, it's going to stick to the... You can hear it, how crunchy it is, you know.

- Oh, absolutely.

And these are just regular store-bought tortillas.

We've done pizzas and all kinds of wonderful stuff on them.

- The apricot like this, this is beautiful.

Four people, this is the apricot crisp.

Delicious, crispy dessert.

(gentle music) Now, this has been cooking for a long time.

It depressurize itself so it's all ready.

We can go out and the curry there, it's amazing.

As I said, there was no liquid to start with, and there is a lot of liquid inside.

- We have a lot of little fun stuff that we can put on, whatever you like.

- [Jacques] Got the curry here.

- [Claudine] And I've already turned the rice off.

- I love curry.

- So the rice should be fine.

- [Jacques] Yes.

Titin, can you give me a spoon so we can taste this?

- [Claudine] Of course.

- Well it's certainly hefty for four people here.

- Four very hungry people that have been skiing.

- Yeah, that's true.

- All day long.

(chuckles) There you go.

- Okay.

Mm, good.

- Mm-mm.

- Okay?

- Mm-hmm.

- [Jacques] You're going to do it?

- If you buy me a pressure cooker.

- Oh, I'll get you a pressure cooker.

- Good.

- We need some cilantro on top of this.

- Do you wanna put some coconut, 'cause there's some coconut and chutney.

Or is this just what you do is- - Well, basically that's what you do, add the garnish, you know.

- Oh, okay.

- You have your curry.

- And then you put these.

- You bring some peanut, you bring some shredded coconut, you bring some chutney that you have here.

And then, of course, we're gonna serve that with the rice.

- [Claudine] Okay, here's a nice little bowl for the rice.

There we are.

- Rice is just cooked, the rice with the raisins.

- That's a great idea.

I mean, Shorey loves raisins anyway.

Who doesn't like a raisin?

- [Jacques] It give a little bit of a- - Texture?

- Texture.

And look at that, the bottom of my pan is slightly, not burned but crusty.

- [Claudine] Ooh, that's the paella thing.

- No, Reza would be very happy with me.

Reza is my doctor friend who is Iranian.

And they do a rice where the whole bottom should not burn, but form a thick crust.

Put a little bit of this.

- And a little bit of... - That on top.

And this is the rice, (speaks French).

(gentle music) You know what?

- What?

- I'm going to drink to you because you did a good job today.

- (laughs) Thank you.

- But you know what did the good job, is this.

- Yes.

- So to have the proper equipment and make it work for you.

Happy cooking.

- Happy cooking.