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Jacques Pepin: More Fast Food My Way

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If left on a desert island, Jacques thinks he'd be quite happy if only there were some chickens! For Jacques, the prize part of the chicken is the thigh and he thinks you'll agree when you try Crusty Chicken Thighs with Mushroom Sauce served with a tasty Fricasse of Brussels Sprouts and Bacon. An inspired use of instant potato flakes to thicken a soup shows up in the fast cooking Seafood Chowder topped with fresh crabmeat. To end on a relaxing note, Jacques arranges a presentation of Stilton with Apple and Nuts to accompany a delicious glass of vintage or aged Tawny Port.

Jacques breaks with tradition to make a Skillet Apple Charlotte cooked in a single pan. From a jar of mayonnaise he makes a dressing, that's his alone, to serve with eggs, anchovies and tomatoes in a Harelequin Salad. And when veal isn't an option for the classic scallopini, Jacques chooses turkey breast for a twist in Turkey Scallopini with Morsels served with Middle Eastern Couscous with Saffron.

Jacques cuts the cooking time of a whole chicken in half with a pair of shears and a few cuts of his knife in this flavorful Roasted Split Chicken with a Mustard Crust. Fluffy Mashed Potatoes make the perfect side dish. Pizza is made quicker and easier when you use a ready made base, and Jacques personalizes it with an unusual twist when he crisps Lavash to make Smoked Salmon Pizza garnished with capers, onion and cilantro. He concludes with a no-frills Greek Yogurt, Walnuts and Honey arguably one of his fastest desserts.

Jacques fires up the kitchen with a mouth-watering Skirt Steak Grandma accented with freshly squeezed lime in anchovy and garlic sauce. He complements this hearty dish with a classic Gnocchi with Eggs and Scallions and Sauteed Curly Mustard Greens with Hot Sausage. The elegantly presented Chestnut Cream Mont-Blanc, with crushed pieces of scrumptious biscotti, chestnut puree, and whipped cream, is simply a delicious ending.

Jacques loves eggs, all ways! Cooking them is an important technique and who better to demonstrate the perfect hard cooked egg than a master of technique! Jacques begins this menu with hard cooked eggs used as a garnish in Asparagus Fans with Mustard Sauce. Simply seared in moments, Scallops Grenobloise, is the ultimate fast dish -- and when served with Potato Gratin with Cream, it makes a rich main course. Jam Tartines with Fruit Sherbert concludes the menu.

Jacques makes the sweet, nutty flavors of winter squash tickle the palate with a warm and creamy Butternut Squash Velvet whilst he admits to supplying his brother with seeds of this New World squash. Blossoming roses of creamy fish in Fillet of Sole with Mushroom Sauce are paired with Peas, Mushrooms and Endive along with tips to help keep your sauce from breaking. The meal ends with an unusual combination of Seckel Pears in Coffee and a grated chocolate garnish.

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