Watching Jacques is therapy for me

@glenbo02

3 ай бұрын

For all of us.

I could (and probably have) watch Jacques butter a piece of toast. The best of the best.

@kqed

3 ай бұрын

Thanks for watching!

@ratholin

3 ай бұрын

yeah think he did that in the melba toast episode. it was masterful.

@TheOfficialCaseMade

3 ай бұрын

@@ratholin funny enough, Melba is my girlfriend's preference for toast, thanks to Jacques!

I could watch Chef Pépin slice that garlic, on loop, endlessly. Thank you for decades of joyful cooking!

@kqed

3 ай бұрын

Thanks for watching! (And we do take gif requests sometimes 😉)

2024 Jaques pepin master of cooking 😊😊😊😊😊

Just had some spin for breakfast today, always satisfying and tasty! The thing I respect most about Jacques is how he shows you not to waste food! This is the key to not only utilizing every bit of what you have, but also opens the door for creativity for other dishes you may want make. I'd never think of using the stems separately for a puree, simple and yet its brilliant as well. Let us treasure his teachings/ videos over the years. Most modern cooking shows and celeb chefs are all about the WOW factor and over praising food like its a God. I love that he never lost himself, despite his amazing accomplishments, never grew one ounce of ego. At the end of the day, he is a humble cook that makes simple and delicious dishes from the heart, Bravo Chef!

@joannaedwards6325

3 ай бұрын

Well said Max!

@joannaedwards6325

3 ай бұрын

And allow me to add DITTO !!

I started cooking Spinach that way at least 30 years ago and have never looked back. The extra liquid can be added to a pan sauce if making a meat side dish.

@billb5690

3 ай бұрын

Nice. And ultra healthy too!

@bryan3550

3 ай бұрын

Yep me too. Swiss/English Chard aka Silver Beet here in Oz can be cooked in exactly the same way. 😉

@ownpetard8379

3 ай бұрын

Extra liquid: pot likker/potlikker/pot liquor. Never let it go to waste. Drink it if no other use is imminent.

@along5925

3 ай бұрын

Me too! Never cared for spinach as a kid because it was boiled to death. Now THIS is delicious. I like to just saute the paper thin garlic until just slightly browned. Yum.

I would give up my copper bottom pans for just ONE HUG from this man!!

@kqed

3 ай бұрын

Wow! That's a big sacrifice.

@joannaedwards6325

3 ай бұрын

@@kqed Well....maybe TWO hugs and a smooch 😄

If I stuck my hands in that pan like that,I would have been flinching like a doctor checking My reflexes with a rubber hammer. Not only is he a Legend,He has Hands of Steel.

Perfect. Love to simply prepare non-starchy veggies like this and just enjoy the taste of the veggie without some elaborate, crazy sauce all over it. You save a ton on calories too. A restaurant would probably take this and add heavy cream and double the oil and butter. Thanks Jacques! 👍

Chef Jacques Pepin, thanks to you I am eating healthier. May God bless your generous heart in sharing your knowledge. 🌞👌🙏

@kqed

3 ай бұрын

Thank you for watching.

Love the way he seasons the spinach w/ Teflon.

of course, I'm ready to dunk my bread, Chef!

I followed Jacques recipe on this one when he cooked the chicken thighs with garlic and spinach. Possibly one of the best and simple recipes to follow. Tastes fantastic and I pretty much have spinach this way all the time now. 😂Jacques is a great chef and his easy way of teaching gives you confidence to try different things in the kitchen 🙂

I like how he points out the change from when he worked kitchens to the current mode and how much more flavour you get now.

Jacques you are A truly humble culinary master, i have been a consistent professional chef for 30 years, yet i learn something new and valuable in every episode, much thanks to you for sharing your immense skill, experience and mastery!

First watched this gentleman on PBS while in the US about 25 years ago. Glad to meet him again, same trustworthy, friendly and pleasant manners in the midst of this upside down world of today. Thank you, Sir, for the pleasure of your company in your lovely kitchen!

@kqed

3 ай бұрын

Thanks for watching!

Jacque casually blowing my mind with that large stem removal technique. I just got a large batch of various greens yesterday. I'm trying this! Why didn't I think of it!?

@joannaedwards6325

3 ай бұрын

Because you haven't got 65 years of cooking experience under your belt. HA😀

@kqed

3 ай бұрын

His tips are fantastic aren't they?

@joannaedwards6325

3 ай бұрын

@@kqed Yup. And always simple and obvious ... does make one wonder.....why didn't I think of that?? I often say that too. I've had a crush on Jacques Pepin for over 20 years now. I still find him adorable and attractive. I'm a die hard fan . ❤

I do the same way. From time to time I put an egg or two on top... 😊❤❤❤

@kqed

3 ай бұрын

Yum!

I would eat 4 times this by myself jacques ;)

Tres Bien Chef! Merci! Its like a master class on the simple things in life.

Just prepared them this evening following Jacques' recommendations: the result of this so basic preparation is simply astonishing! Fresh spinach are key here, but the taste is just amazing. With some toasted rustic bread was a perfect dinner! Love you Jacques: it's not just matter of cooking, it's a master of life.

Proud to be french only when I can watch Jacques Pépin cooking !

@kqed

3 ай бұрын

Thanks for watching!

So nice! I cry for lemon juice on it.

@Kent-qo6xp

3 ай бұрын

By that I mean a little.

@ownpetard8379

3 ай бұрын

Due respect to Jacques, but sweated spinach/greens/beans without lemon juice is uncivilized.

What a nice guy

Thank you, Jacques. Between this recipe and chicken with spinach, I now have another vegetable in my repertoire.

One of our favorites. We like to lightly saute some thinly sliced red or sweet onion with it as well.

@kqed

3 ай бұрын

Yum! Happy cooking.

I've been doing this exact recipe for the last 30 years, nice to see JP bringing to all of your plates........

So fresh and delicious. I love to put it on top of a baked sweet potato. Thank you Chef!

@kqed

3 ай бұрын

That sounds delicious. Thanks for watching!

Best I had was to the boil the spinach, and mix it with fresh garlic+sesame oil+soy sauce. I believe it's a Korean recipe.

Happy Cooking!!!

I like the spinach and garlic combination. Also, nice bowl!

respect from romania

Quick, easy and I'm sure it's delicious. Thanks Jacques!

@kqed

3 ай бұрын

Thanks for watching!

The master.

Happy eating Jaques!

My mother cooked for sixty years for my father and our family. On our east Texas farm where almost all our food was grown. She was what I call an “intuitive cook.” Watching Jacque reminds me of her.

Sounds so good.

@kqed

3 ай бұрын

It does. Will you try it?

@Starfish56

3 ай бұрын

@@kqed yes absolutely.

I’ve been sautéing spinach like this for many decades with the only variation that I don’t add butter but I do add fresh squeezed lemon juice at the end. Try it.

outstandingly yummy Master Pepin I see the difference instead of boiling

Thanks, Jacques.

@kqed

3 ай бұрын

Thanks for watching!

Delicious, simple and healthy! Thank you for sharing your Amazing professional talent! Greetings from Edith, a happy Subcriber 🌹 😊

Jacquues pepin , hello I enjoy watching you on t,v i have watched you for over 25yrs longer your videos are great !! Your daughter was so young, and she would cook with you ! Now you have your Beautiful gd, daughter, you take good care of yourself now !!may god bless you and your Beautiful family 😇🙏 jacques Bye for now !! 3:23

Ohh so yumm and delicious and nutritious and cooked with love for a live, Keep sharing

@kqed

3 ай бұрын

Thanks for watching!

Brilliant, Chef! 💝

A good and healthy recepis

Looks good!

@kqed

3 ай бұрын

Are you going to try it?

@L.Spencer

3 ай бұрын

@@kqed honestly probably not, but maybe 🤔

Thank you for sharing.

Had some beautifully cooked spinach last night at the local restaurant and it was perfect, EXCEPT they added red pepper flakes so it was spicy. I don't think that improved it at all.

Thanks Jacques

@kqed

3 ай бұрын

Happy cooking!

Perfect

Such a brilliant chef and even better person.Well done as always.

Great !!!!

Yum. ❤

I trow pecorino on top very tasty 😊😊

And red wine vinegar! 😁

Жак е олицетворение на радостта от приготвянето на храната, като споделя това с нас. Много години го гледам и още толкова бих го правила.

Do you ever cut the stems off first? Seems it would be a more elegant result.

Gma did too but added other greens and lard or bacon. ??is this french?

😂i just cooked this today ,before watching the video😂

Jacques: What temperature did you use?

steel on nonstick?

Boss

🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷

First?

@joannaedwards6325

3 ай бұрын

Yes Matt.... And you may now pick up your award at Plantenga's Cafe in Paris. Just kidding Good on ya!!

I’d love to meet Jacques but I wouldn’t shake hands with him. Way too much risk of asbestos exposure.