Watch Jacques Pepin: Fast Food My Way

Name: Jacques Pepin: Fast Food My Way
Genre: Food
Cast: Jacques Pepin

1969
1 Season
8.5 (51)

Jacques Pepin: Fast Food My Way is a cooking show starring the acclaimed culinary expert Jacques Pepin. The show, which aired in 2004, is aimed at providing viewers with easy-to-follow recipes for preparing delicious and healthy meals in a quick and efficient way.

Throughout the show, Jacques Pepin demonstrates his signature cooking methods and techniques, such as his ability to cut and prepare ingredients with incredible speed and precision. His recipes are centered around fresh, seasonal ingredients, and he shows viewers how to elevate the taste of their meals with simple yet effective seasoning blends.

Some of the standout dishes featured on the show include his famous "chicken jardiniere," a classic French dish that is made with chicken thighs, pearl onions, and carrots simmered in white wine and chicken stock. Another popular recipe is his "seafood mousse," which is made with smoked salmon, scallops, and shrimp blended together with fresh herbs and spices.

The show is shot in Jacques Pepin's kitchen, which is spacious and well-stocked with all the necessary cookware and utensils. Jacques himself is a charismatic and engaging host, with a charming French accent and a warm, friendly demeanor that makes viewers feel like they're learning from a trusted friend.

In addition to demonstrating his cooking techniques and sharing his recipes, Jacques also provides helpful tips and tricks for aspiring home cooks, from how to properly sharpen a knife to how to cook rice that comes out perfectly every time. He encourages viewers to experiment with different flavors and ingredients, and to not be afraid to try new things in the kitchen.

One of the key aspects of the show is its focus on healthy eating. Jacques emphasizes the importance of using fresh, whole ingredients, and avoiding processed and packaged foods. He shows viewers how to prepare meals that are not only tasty, but also good for their bodies, with plenty of vegetables, healthy fats, and lean proteins.

Overall, Jacques Pepin: Fast Food My Way is an excellent cooking show that provides viewers with valuable insights into the world of French cuisine. With its emphasis on fresh, simple ingredients and quick, easy recipes, it's perfect for anyone looking to improve their cooking skills and create healthy, delicious meals at home.

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Seasons

26. Sunny Delights

Summertime and the cooking should be easy. Keep the heat in the tortillas and out of the kitchen with a quick, spicy Quesadilla. Check the farmers' market for the freshest tomatoes to make Tomato Tartare with Tomato Water Sauce and sweet strawberries for Strawberry-Shortbread Panachee. When summer is over, turn frozen peas into a Pur?e of Peas with Mint and Cilantro and warm up with Rigatoni with Mussels and Saffron.

25. Go Fish

Once again, Jacques demonstrates techniques to help you spend less time in the kitchen. Asparagus Custards and an Apple Skillet Cake can be done ahead, and re-heated. A quick Cold Black Bean Soup can be made in minutes and Slow-cooked Tuna Steaks with Tomato Relish free up the cook while the oven does most of the work.

24. Kitchen Classics

Jacques loves to cook with the seasons, but many ingredients are actually available year-round. A Smoked Salmon Plate using Scottish or Irish salmon, Soupy Rice with Peas using fresh or frozen peas, Fast Lobster Fricassee using summer or winter lobster, Broccoli Pur?e with Brown Butter, Broccoli Stem Relish, and Vanilla Hazelnut Dessert are all favorites.

23. Lusciously Light

One of Jacques' all time favorite desserts easily becomes two and is a snap to make. Two Raspberry Gratins need little more than frozen raspberries and cookies. It's the perfect ending to the festive Red Snapper with Tomatoes and Cream and Asparagus with Shallots. Garden greens are topped with Sardine Rolls wrapped in rice paper and a Summertime Pasta shows off the freshest produce of the season.

22. International Accents

Classic combinations shine in Jacques' dishes. Cannellini and Chorizo Soup combines flavorful chorizo and beans. A fennel salad works well alone or as the base of Salmon Rolls on Fennel Salad. Spicy spinach with raisins, pimiento, garlic, and olive oil is well-paired with Broiled Lamp Chops with Spinach and super quick Baked Potatoes with Chive Sour Cream. Just make sure to leave room for Cr?pes with Banana-Rum Filling.

21. Use Your Noodle

Jacques has spent more than forty years in the United States, but still embraces the French style of eating eggs for lunch or dinner. Bowtie Pasta with Fried Eggs and Cheese or an omelet, made side-by-side with dear friend Jean-Claude Szurdak, with a Crusty Tomato Savory is among Jacques' favorite meals. He prepares his mother's Peasant Soup, but dishes like Shrimp and Scallop Pillows on Boston Lettuce and a Grapefruit Gratin?e are all Jacques'.

20. Dining Al Fresco

Take a little extra time at the grocery store or specialty market and introduce new ingredients to the pantry. Mirin, a sweet Japanese rice wine, adds crisp, light flavor to Sea Bass Gravlax with Cucumbers. Anchovies and tuna in oil are part of a quick sauce for Chicken Tonnato. A can of chestnut puree makes the dense Chestnut and Chocolate Cake an easy to prepare, at-home luxury. A different jam or vinegar makes Blueberries in Raspberry Sauce with Ice Cream and Summertime Salad sparkle.

19. Stick To Your Ribs

Jacques proves how fast and easy it can be to use a pressure cooker to make Beef Short Rib, Mushroom, and Potato Stew. Meanwhile, there is plenty of time to prepare a starter of Sweet Potato Chowder or Scallop Seviche and Guacamole. The elegant Champagne on Fruit "Rocks" can be the perfect ending to any meal.

18. Fusion Flavors

Jacques has no favorite dishes when it comes to cooking and eating; he likes it all! Guava Delicioso, Chopped Chicken Livers with Spinach Salad, Glazed Salmon in Mirin, Silky Chestnut and Apple Puree, and Warm Chocolate Cakes with Apricot-Cognac Sauce show the diversity in Jacques' repertoire.

17. Great Gratins

On a chilly evening, what could be better for dinner than a cup of soup or a casserole? Jacques shows how homey, comforting foods like Silky Tomato Soup with Spinach Coulis, Little Shrimp Casseroles, Toasted Bread and Mozzarella, and a Rhubarb and Berry Crumble can also be great for a party. Apricot Sherbet is a light, easy, make-ahead dessert.

16. Instantly Delicious

Sometimes the key to fast food is a well-stocked refrigerator and pantry. Leftover vegetables become a P?pin favorite with Jacques' Instant Vegetable Soup, also known as "fridge soup." By combining a few fresh products and kitchen staples, it is simple to prepare a Lavash Pizza, Halibut on Fresh Polenta with Pepper Oil, Pole Beans with Shallots, and Hasty Pudding with Apricot Sauce.

15. Wrap It Up

A sit-down dinner with family and friends doesn't have to be formal. Devil Shrimp, Sausage and Potato Packets with Homemade Mustard, Mushroom and Walnut Salad in Sour Cream Dressing, and Apple Peel Granit? with Apple Pur?e are dishes that bring the ease of a picnic inside. Jacques assembles a plate full of Basil, Cheese, Fig, and Nut Bites, an easy light lunch or a perfect cheese course.

14. Under The Sea

Inspired by his mother, Jeannette, Jacques prepares an Egg and Tomato Gratin and Greens with Quick Cream Dressing. His wife Gloria inspired the first course, Smoked Whitefish Tartine. Stuffed Scallops on Mushroom Rice and Pineapple Wedges in Caramel would inspire anyone wanting great food!

13. Jacques' Favorites

Jacques believes in great food everyday. As long as the ingredients are on hand, Prosciutto and Figs or Crab Cakes in Red Sauce need not be saved for special occasions. Pasta, Ham, and Vegetable Gratin can make use of leftover meats and vegetables and creates a nice balance when served with a salad of Romaine and Radicchio with Salsa Dressing. Big Almond Macaroons with Apricot Filling make any day feel special.

12. Casual Entertaining

When guests stop by and leave little time for preparation, there are easy fix-its. Tuna Tomatoes and Salmon Tartare on Cauliflower Salad are beautiful "do ahead" dishes for lunch or a first course. Breaded Pork Scaloppine with Mushroom Sauce, Chickpea Ragout and Caramelized Peaches can be prepared as a perfect evening supper.

11. Palate Pleasers

Jacques gets inspired at the market. Scrambled Eggs on Tomato Jus can be enhanced by the addition of cheeses, vegetables, and herbs. Grilled Striped Bass with Pimento Relish can be varied by using the freshest fish and herbs available. Jacques also introduces the beautifully refreshing Pink Grapefruit Terrine, as well as the Asian inspired Cauliflower with Scallions and Sesame Oil and a quick Ham Cornucopia.

10. Perfect 'Pear'ings

A pressure cooker is a means of fast, efficient cooking as in Jacques' Veal Roast. To serve with it, Skillet Endives quickly provide a more concentrated taste. Two great starters, Summer Salad Sant? and Tomato and Mozzarella Fans, are best with fresh ingredients from the garden, while Pear Brown Betty uses leftover baked goods to provide a dessert that won't have any leftovers.

9. Comfort Kitchen

Jacques has gone foraging for mushrooms since childhood, but in Mushroom Velout? with Almonds, Instant Beef Tenderloin Stew, and Mushroom and Raisin Chutney he uses older, store-bought, white button mushrooms with great results. He also creates a starter of Red Beets in Sour Cream and a finish of Apple, Pecan, and Apricot Crumble in no time.

8. Earthy Delights

Jacques was born hungry so many of his first courses are easily adapted to main courses. Baby Mozzarella Salad, Scrambled Eggs with Mushrooms and Truffles, Saut?ed Quail with Raita, and Cubed Potatoes with Garlic and Sage are all easily adjusted to fit different appetites. Jacques' good friend, Jean-Claude Szurdak, stops by and offers to prepare Pears in Honeyed Wine as a welcome dessert.

7. Quick Cuisine

Jacques believes culinary inspiration can come from an infinite number of sources. French classics inspire his Codfish Brandade and Chicken Breasts with Garlic and Parsley. He uses peas to add sweetness to Brococoli Rabe and Pea Fricassee. Brownies take on a new look in a Chocolate Hazelnut Brownie Cake and a hot day and a ripe pineapple inspired Pineapple Frosties.

6. Apple A Day

After a busy day, dinner shouldn't be another challenge. Jacques shares the Shrimp Burger he discovered at Dr. Taco in Playa del Carmen and a great improvisational Bean Pur?e with Anchovies or Smoked Oysters. With the appetite under control, there is time to work on Wonton Cannelloni in Tomato Sauce, Parsley and Pumpkin Seed Salad, and Caramelized Apple Granola Timbales.

5. Dessert 'Pick Me Up'

After more than fifty years in the kitchen, Jacques still finds new ways to cook a chicken. For Chicken Breasts on Mashed Cauliflower with Red Salsa, the cooking method is classic, but the combination of flavors is fresh. It's a perfect winter dish paired with Smoked Trout Salad with Horseradish Cream and finished off with Pineapple Slices in Kirsch with Sherbet or Mock Tiramisu.

4. Cooking Under Pressure

Jacques, having grown up in France during the war, hates waste! The cooking liquid, juices and bodies of lobsters used in Lobster Salad with Tarragon can be used for Lobster Bisque. Servings of Pressure-Cooker Lamb and White Bean Stew can be extended by serving with Couscous or starting with an Asian Eggplant Salad. Jacques also makes a cost-conscious ricotta and graham cracker dessert, Ricotta Honey Mix.

3. Soup's On

At the end of a long day, a large bowl of an earthy soup or stew like Corn and Hominy Chowder or Red Snapper with Mussels and Chorizo can be the perfect meal. In addition, Jacques prepares a quick Cheese Crostini and a Banana Bourbon Coupe, a special ending to any meal.

2. Hurray! Cassoulet

Jacques takes the traditional long-cooked cassoulet of southwestern France and turns it into a Thirty-Minute Cassoulet that can be made for family or company on a weeknight. It's a meal in itself, but even better with the addition of Avocado Halves in Red Sauce, Smoked Salmon Timbales, or a Zucchini and Tomato Salad. A refreshing dessert of Oranges and Cream Cheese make the perfect meal.

1. Buffet's The Way

Jacques prepares a beautiful room temperature buffet in which all of the dishes can be prepared ahead. A menu of Pico de Gallo, Asparagus with Croutons and Chorizo, Melon and Prosciutto, Oven-Baked Salmon with Sun-Dried Tomato and Salsa Mayonnaise, Sweet Cheese Medley, and a gorgeous, layered Almond Cake with Berries is ideal for any celebratory gathering of family and friends.

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