- This little package of nuts that you put directly into large basil leaf, and you eat the basil leaf with it for a great lunch.

You put it this way with cheese, a beautiful cheese here, the nuts, dry fruit.

You have fig, you have raisins.

You put beautiful olive oil on top of this, crouton.

You know, I have some crouton there with a glass of wine, make the greatest lunch.

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

Happy cooking.

This is a great summer dish, and my wife love when I do that dish because I don't mess up the oven and it's easy to clean up.

This is what we call en papillote in France.

That is in paper casing, we call it en papillote, and sometime we do it in aluminum foil, very often in parchment paper, and you can use basically anything you want.

I'm using onion, I'm going to have sausage, I'm going to have potato, so a real earthy type of dish.

What I wanna do first is to rub those onion into the oil and then I'll add the potato.

It doesn't really matter in what direction you add it.

Those are tiny potato.

I have unpeeled garlic here, and I wanna use unpeeled garlic, I think it's better, and then different type of sausage.

I have all kind of sausage here, but again, you can use Andouille, you can use chorizo, you can use knockwurst even.

In that case here, I have some kielbasa sausage and hot Italian sausage and sweet Italian sausage, so that type of mixture.

I'm gonna put pepper on it, black pepper, a lot of it, a little bit of salt for the potato and the onion, and then a nice branch of rosemary here, which is going to give me a lot of taste.

And we fold our papillote.

That's why you want a large piece of aluminum foil.

(foil crinkling) You can fold the sides, fold them this way.

Still better to have them in a cookie sheet because it may leak a little bit into the oven otherwise, (foil crinkling) and that's it.

425 degree, about an hour, and it should be perfect.

(tray clunking) Not much work to do that actually, it's very, very easy.

Now, the second dish, which is going to be easy also to do is a shrimp, and I like the shrimp fairly highly seasoned.

So we have a pound of shrimp with the shell on, and usually the shell itself has a lot of taste.

But what I have in there is a pound of shrimp, which goes directly in there.

Then we're going to put some scallion in this.

(knife knocking) So you wanna put about a cup of scallion in there, (knife knocking) or onion, it's fine one or the other, directly in there.

We wanna put some olive oil and a couple of tablespoon.

We're gonna put about two, three tablespoon of ketchup.

I have a beautiful organic ketchup here that I've never seen before.

This is great if you can get organic, and something hot, you know, chili sauce.

So this is actually Asian type of chili paste, a little bit of water, about a third of a cup, (utensil clanks) a dash of salt, and some garlic.

Hit on the side, the head of garlic, (utensils clanking) cut the end of the stem, and we put a fair amount of garlic in it, like three large clove.

You only have to bring the garlic on this side of the knife when you wanna bang it so you can remove the shell here.

That's it, and now we crush the garlic.

(knife tapping) See, the idea is to go down and forward and then to clear up the table, so you have to be on this side, (knife tapping) and then to rock it (knife tapping) this way to chop it coarsely.

(knife tapping) Here it is.

(utensil clanking) Okay, you can see this is cooking already.

The shrimp are changing color, and it's relatively easy.

Okay, bring it to a strong boil.

Boil about five, 10 seconds, cover it, shut off the heat, and let it poach in the cooking liquid for 10, 15 minutes, it's ready.

You can eat it lukewarm or you can eat it cold.

It is a fallacy that you should not wash mushroom.

What you should do, however, is to wash them only at the last moment when you're ready to use them.

Much better to do it this way than to brush them with a mushroom brush or with a wet towel.

Ahead, you know, they tend to get soft, but when you're ready to use them, put them in water, wash them, take them out, that's it.

So here, we're going to do a salad of mushroom with walnut, which I love the combination, the crunchiness, and the mushroom are simply sliced, which I'm going to do now.

(utensils clinking) (knife tapping) As you can see, the color of those mushroom, brown on top, are the so-called Cremini mushroom.

(knife tapping) You could cut them in dice also, but I tend to like them sliced for a salad.

(knife tapping) I should have about five cup of mushroom together here.

They tend to shrink.

When you put them with the dressing, you know, they tend to, the volumes tend to disappear.

So here they are.

Scallion on top of this.

I use a lot of scallion, (knife tapping) but sometime in full summer I go to my garden and pick up actual fresh onion, you know, the tiny onion, or then chives, but they're all from the same family.

So I have scallion.

(knife scraping) I have walnut in there, about half a cup of walnut, maybe three quarter of a cup.

Taste your walnut all the time.

I bet you one out of three or four time it's rancid.

Oh no, those are good, I'm just kidding.

And then I put a little bit of lemon, maybe lemon zest in it, (peel scraping) (knife knocking and clanking) lemon juice, and of course, the citric acid is going really to meld the mushroom most, so if you let them marinate.

Salt, pepper, (grinder clicking) good to add a lot of pepper, and freshly ground pepper.

I like black pepper, and finally, the sour cream.

Now I have to mix it, always a bit of a mess, mix it.

When we do a salad, when I do a salad at home, regardless of what I do, by the time I toss it, the bowl is too small.

Already happened this way, (spoon clanking) and this, I like to serve that in lettuce leaf.

It is a very fresh salad for the summer.

Do I put salt in there I think, yes?

So this would be beautiful in those little bowl here (bowls rattling) with a cup, you do a type of salad cup.

Here we are here, the big one, this is smaller, this is big, this is small, okay.

(spoons clinking) Right in there.

Actually, you know, you could have a whole lunch with that, you know, with an omelet or something like that, be terrific.

And now I'm going to check on my sausage package.

(tray scraping) Bet it's good.

(tray clunking) Let's see.

I see a lot of juice coming out of it.

(foil rattling) Here we are.

I mean, you can serve that directly in the package itself, you know?

(foil rattling) Or you can transfer it to a bowl.

In that case, as you can see, those sausage even cracked with the heat, but I like this.

I would probably serve that at home with a very strong mustard, Dijon style mustard, you know?

(foil rattling) I'm gonna do it the easy way, which is this way, I hope that, that's it, juice and all.

(foil rattling) This is my type of decoration.

Wherever the food fall, it looks good, yeah?

A little bit of green on top.

I have some parsley here, and that's it.

And the shrimp now are just cool.

They are not cold, but that's fine.

(bowl clinking) We're gonna serve them just by themselves in the juice, and there, you know, when you eat this, you suck on the shell and dip it in the hot sauce here.

(bright music) There are probably hundreds of different mustard on the market.

Even when you go to Chinese restaurant, you know, the dry mustard they serve you, or wet, it's just common mustard, which is very, very strong.

You mix with a little bit of water.

Sometime you can put wasabi powder in it.

So you can really do a lot of mixture.

Now, if you have that little piece of equipment that I have here, coffee grinder or spice grinder, you can make your own mustard, and it's fun to do.

First thing of course that you have to have is mustard seed, and you can buy mustard seed on the market like I have here.

They come white or they come black, and actually I use them in pickling.

I use them sometime crush them, put them with pepper like for a pepper steak or thing like this.

So I'm going to use some of this.

First, the knife that I have in there, and that knife can be placed this way or that way.

This way, one way it ground more, and one way it cut more.

One way or the other, it should work with this, but you wanna be careful, however.

At the center of it, there is a hole here.

Put your finger on that hole when you're putting seed in there.

(seed rattling) Otherwise, it goes right into the hole.

So I'm putting the black as well as the white mustard seed here.

And peppercorn, you know, you want it hot, so I'm putting peppercorn in there.

(peppercorns rattling) Black peppercorn, I always use, like the black peppercorn is more flavored, and maybe a few clove.

See the clove here, this is very, very strong, and it can dominate the taste.

Probably five or six, that should be enough, and if you don't wanna put any, it's fine.

I mean, actually, you know, you can put allspice.

Look in your pantry.

For example, here, I have fennel seed.

I could use anise seed as well, or fennel seed to get a kind of nice licorice taste maybe in my mustard.

So you can start with that mixture of any other type of mixture that you would want to use, and then we process that first.

(grinder buzzing) You know, you can do your mustard and keep it ahead.

I can, wow, this is very strong.

I think I'm going to put more of that mustard seed.

(seeds rattling) Okay, (grinder buzzing) and now what you wanna do, you want to put something wet in it to make a paste out of it.

You can do it by hand or I can add it in there.

In fact, I wanna put a little bit of salt or so, salt, and then I like honey mustard, but again, it's a question of taste.

So I'm going to put a little bit of honey here in my mustard.

So I will have a lot of hotness and some sweetness, which I like, and a little bit of vinegar.

I put a red wine vinegar.

You know, if you want it slightly less sharp, you know, just put a little bit of wine, red wine or white wine, and again mix it.

(grinder buzzing) I can see that I need more liquid in there, so more vinegar.

You can go slowly like this because you never know the amount of liquid that those type of spice when they are grounded are going to absorb, you know?

So just fool around with it next time you do another recipe.

(grinder buzzing) I wanna tell you also that that mustard, which I've done many time, by the time you let it set in the refrigerator or you keep it in your cupboard, is going to thicken somehow, you know?

(lips smacking) Wow.

Whew, this is nice and hot.

Oh, that's good.

So that mustard here, you know, for a nice presentation, you can present it in something like this.

This is not really straight, so cut the bottom of it so that it can stand straight, mm-hmm.

It's about straight here, and just the bottom of it like this, take the rib out of it, (knife scraping) okay, (pepper scraping) and then we'll try to put the mustard right into this.

(mixer part knocking) You know, I've done that for Christmas, or rather, my wife Gloria has done that for Christmas, and do little package of mustard, you know?

And give them to friend, which is a nice, different type of gift, homemade mustard.

(grinder clanking) That's it.

This is really a strong one, and stronger so I can taste not only the hot pepper in it, but certainly the fennel that I put in it.

So this is it.

If you want to impress your friend, you know?

Do your own mustard with or without honey, and serve it with the sausage, going to be a hit.

(apple scraping) I'm going to do a delicious dessert from the Brittany or Normandy part of France.

This is an apple granite that is a kind of ice cream, if you want, that we're going to do with the skin of the apple and apple cider.

And with the flesh of the apple, we're going to do a puree and combine it together.

So you can peel your apple by hand or with a vegetable peeler, it's perfectly fine.

I'm used to doing it by hand, and what you wanna do is to cut it in half.

After, put your thumb in the center, remove the core.

This is the proper technique, (apple scraping) and technique which are important.

Now here, you put your thumb right there, plant your knife, yeah?

And go around.

Actually, you see even that part here, which is beautiful, we can use it as a decoration.

You keep it like this, you will want probably to put a little bit of lemon juice on top, but we can use this.

The other side the same way, and again peeling the apple.

Two of the peel, those two here, I'm going to use them in the granite.

Those are Granny Smiths.

You could use Pippin or Pippin or Pippin, okay, and/or Golden Delicious, Red Delicious.

Any of those are going to be good actually for that, since you're doing a puree with it.

Whether the apple hold its shape or not is less important.

Okay, this, I'm gonna cut that into small pieces.

(knife tapping) This is fine.

(knife tapping) There is a lot of pectin in the skin here, the pectin, and that often when you do jelly, apple jelly or whatever, you will use the skin of the apple.

What I have for the granite or the ice, I have two cup of water, two cup of apple cider, so I'm gonna put a little bit of this, either the water or the cider to puree this.

(processor whirring) Sometime you don't want a big machine.

(processor whirring) (lid rattling) Sometime you're better off with a smaller machine for small quantity like this.

We will put it in there.

(utensil and container clunking) I have two cup of water there so I can afford to rinse this out.

(water splashing) Okay, the rest of it, and two cup of cider, okay.

This now, a little bit of sugar.

(utensil clinking) I wanna bring that to a boil, and boil it partially open like that so it can evaporate a little bit, and after 25, 30 minute, I should have about two cup left, and that's what we do the granite with.

Now with the apple, (grinder part clanking) we cut it into inch pieces or two-inch pieces.

Again we're going to do a puree with it, so the size is relatively unimportant.

(pieces knocking) Okay.

(pan clunking) We are going to put vanilla in there, like two teaspoon of vanilla, and a good half a cup of maple syrup.

Sometime I use honey, but in that case, maple syrup, either thing you wanna use, and a little bit of water.

That's it.

(pitcher knocking) So you bring that to a boil too.

When it come to a boil, you lower the heat, you keep it covered, and boil it gently for about 10, 12 minutes until it's very tender.

(lid clanking) See, I have about two cup left now, and it's basically what I want out of the reduction, and this (pan clanking) has a wonderful, wonderful smell.

Now, you cannot put it in the freezer, right away.

I would let it cool off and then it goes into the freezer.

What you do when it start freezing around, you bring it back in the middle eventually to finish like coarse ice, you know, like those snow cone that you put the syrup on top.

That's what the texture you want.

Now, this is cold now.

This was our, the flesh of the apple, which reduced quite a lot, and what we wanna do now is to emulsify it (tool buzzing) into a puree.

(tool buzzing) You can do that, of course, in a food processor.

(tool buzzing) So when it's nice and smooth now, (tool tapping) a little bit of sour cream in it, like half a cup or so, and then you'll work it altogether into a very creamy mixture too, and you want to let that cool off, and that could go in the refrigerator also.

I mean, you can do that, of course, the day before, you know?

There is no no problem there.

(spatula tapping) And that we want to refrigerate now.

You can see the granite now is all granulated like this.

I mean, basically you stir it to see that it's granulated like this.

As it's freezing along, you bring it together, and in that kind of coarse snow like this, which is the texture that you want, and then of course the puree of apple, which is nice and smooth.

So the way we serve it, put the puree of apple in the bottom part of it, a nice ball of the granite here on top.

It's kinda break down on top, but it's okay.

Then we can put our apple there, a little bit of Calvados, which is the apple brandy from Normandy, that does the trick, and that's it.

The dessert is ready.

(bright music) This is a nice, refreshing dessert for our summer meal.

I hope you're going to enjoy doing it for your friend.

I had a great time doing it for you.

I'm going to have a beer to your health, (bright music) and when you cook it, think of me.

Happy cooking.

(bright music)