Jacques Pepin's Easy and Elegant Seafood Recipes | Essential Pepin | KQED
Тәжірибелік нұсқаулар және стиль
Jacques Pepin begins the step-by-step recipe with the supreme crustacean, Lobster in Artichoke Hearts. This sets the tone for a show filled with wonderful gifts from the sea. He explains that shrimp is now one of the most consumed seafoods in the country and Shrimp Pané on Watercress is a recipe to make them shine. Jacques used to make Escoffier Quenelles when working with Pierre Franey at the Le Pavillon in New York and now makes them for us using a food processor to make light work of the task. Finally, he waxes poetic on the virtues of one of the ugliest fishes in the sea and makes Monkfish Roulade stuffed full of broccoli rabe.
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Пікірлер: 191
To use the name Escoffier in a program in the early 21st Century. Jacques is truly the King of cooking.
Have you seen his paintings & the dishware he designs? Pepin is a true Renaissance man.
When he pronounces the b at the end of crumb it gives me LIFE.
I still love watching Julia and Jacques Cooking at Home
KQED should showcase more of these later years of cooking. Pepin's old shows like Today's Gourmet uses a lot of dated cooking methods which today's cook doesn't abide by, most importantly the fad of the elimination of fats like butter and whole milk in 90's cuisine.
Jacques has a quiet but devoted fanbase, and I'm one of them.
I love it .. maybe couple tablespoons of wine ah maybe a cup!!!!! I love that man, a true legend forever❤️
Please add more of Essential Pepin cooking videos. Please!
Me too. He is just so elegant, bright, talented, and on and on. We love you 😍 Jacques, thank you!
That monkfish roulade looks so so delicious. 😋
I love the idea of cooking the roulade in an oblong deep two-handled pan and serving it in the pan. Now I want a pan like that. All kinds of things could be cooked and served that way! And Jacques, keep tying those "aff itches"!
Jacques Pepin is truly the prince of cooking . He runs his bare fingers in his food even in the hot pots like a dad runs his fingers in his dear children hair with love . And he has heavy french accent which from time to time he puts his french words along the conversations , that make him very attractif . We love him not only in his cooking but somehow in culturel .😊❤
Wow, the crush your garlic tip just changed my life, didn't know about the oils ! This guy is such a great teacher!
I love to watch a Master at work., preparing the fish with such care. Marvelous Master Chef !!
Ur recipes are simply amazing nd i m always smitten by the ingredients u put into them plus ur kitchen background is one of a kind ....that french door half open nd the flower on the wooden tools nd the brick wall nd the wall hangings......i just love ur kitchen nd ur recipes.
Jacques: “Two tablespoons of wine, maybe a bit more.” Also Jacques: “Close to a cup of wine.” Me: HERO. ❤
Master of all what a great man been watching him for years. Thank you Jacques! 👨🍳🥦🥧🔪🥘🥩🥣🥪🥥🍜🍝🍞🍠🍤🍛
How am I just now discovering this amazing channel?!??
i never thought about stuffing a monk fish, we usually use it in chowders. great idea
oh that monkfish looks delicious
Jacques is practical and inspires you to cook!
nice job Jacques and God bless
knock out recipes from a pro. that lobster and artichoke was a homerun and a simple preparation
Admire his work!
I love itThis will be my next dish thank's to Jacques Pepin.
A sweet man.
Just fabulous!
You are simpley the best Mr Pe'pin 👌. Greetings from Puerto Rico 👋 .
you are truly a great cook
I see that years ago you cooked 'a la Frances'..... Very nice. Sad that you no longer cook this way chef. I grew up with Escoffier ( Argentina) . In my country that is all, well about all, we followed. Merci Chef Pepin. Tres belle.
You are Amazing !!!!!!!!
This man is my hero❤
Loved when he added black pepper though he said "Julia would disagree...".
Beautiful lovely recipes Jacque rules,but most of his ingredients I cannot afford unfortunately. If I ever can I would definitely love to try @ least one of these recipes. I don't even own a hand mixer 😂lol.
You are the best cookie Mr.pepón🤙
love the instruction
what a treasure...
"Julia would not agree with me"! 🤣
fantastic
You are a beauty. Very classy ‘dude’
I never saw the point of quenelles or croquettes. Baby food for the very rich. But M. Pepin makes it seem an easy and elegant way of combining types of fish that can't be the stars
@Divergent_Integral
2 жыл бұрын
Where I live (Netherlands), croquettes are typical poor-people food. Mass produced and then typically sold in coin-operated vending machines, for about an euro a piece.
@Pat14922
2 жыл бұрын
Looks a bit old school , but taste great , and not bad price wise
Delightful
The best JP
I'm absolutely salivating. I can't wait to try these recipes. It's off to the fishmonger for me- LOL. I don't particularly like broccoli rabe. Can frozen spinach be substituted for the broccoli rabe?
❤️❤️❤️❤️❤️
that broccollii flower is so juicey. that and the babybroc is brilliant but eh flower/rab is addicticveff .
Around 23:30, what part of the tomato for the saltembanque sauce for the roulade - the squeezed juice and seed of tomato, or the flesh of the tomato. I doubt I will ever find a monkfish fresh enough to make a roulade
He's like Yoda. For real
4:52 and a little bit of an egg shell for good measure
@Sid….So am I..❤️🙋🏽♀️
There is a plane where Jacques can turn an artichoke just so.
Skip to 0:48
14:50 😋😋
I bet the production crew love their job as they are left with all the food "left over" food. I will personally volunteer to " get rid" of the food...lol
Artichoke seen like they are more trouble then they are worth.
@m3gAnac0nda
7 ай бұрын
Yeah they're a pain. Thankfully, u can get a machine to do it, like with pineapple
I grew up in Madisin Ct. As a young boy i was friendy with the kids that lived in the house were Jacque now does his programs from.
Me too
!2:00 No Chef, Julia would not pardon you for the black pepper in the mousse instead of the white. She will now haunt you, lol.
Travejo just lost her grandmother
33.
What I learned: Artichoke is basically useless for a food source.
I don't eat anything you have to boil alive.
This man and chives. Everywhere chives. Unpretentious food and flavors presented in masterful ways.
Jacques Pépin, - the original and the best...
Jacques Pepin is a culinary god !! His skills just can not be passed.
Someone get this man the Nobel Prize, already!
the technique Pepin has is really amazing. I do not plan on making anything from this video but just watching him cook relaxes me.
@Fulana187
7 жыл бұрын
infamouskong I thought I was the only person who did that lol
@scottatbc
6 жыл бұрын
Yup - me too! Although I might try to make that shrimp dish.
@michaellindsay3931
5 жыл бұрын
oooh. try the shrimp mousse! worth it.
When I was a butcher apprentice my mentor told me to watch how jaques ties roasts and in this case the fish. I always tell the new guys in the shop to watch how jaques ties. Love it!
9:25 "White wine in there, 2 table spoon..." *Dumps like a cup of wine in the pot* "...maybe a bit more."
I love you Mister Pépin !
I love it when he says, "change hand".
I love how everything is his favorite food :).
Love his accent. AND the fact he can cook is a bonus!
I just love humble chefs
@stoyantsalev3109
6 жыл бұрын
Pepin must be the Tim Duncan of chefs... so fundamental
@ourangel90
6 жыл бұрын
Stoyan Tsalev '
When the Master talks I listen!
never seen or even heard of this guy but watching him it is obvious he knows his way around a kitchen...very good,I say!
THIS GUY AND GIULIA!!!!!!!!!! WOW JUST THE VERY BEST!!!!!!!!!!!! LOVE THEM.
mr pepin, you truly inspire me. thank you!
Thank you and God Bless you Jacques!!
3:01 I love the way he says *emulsifies* !
A true master in the kitchen. I'm inspired by you and will always be grateful for all the great techniques and recipes you've shared with us through the years. Happy cooking Jacques and carry on.
I don't have a food processor but this show makes me want to buy one. I love quenelles. In France you can buy them in cans. but of course the best are in restaurants.
Amazing cooking, thanks for sharing !!
this guy loves his chives
oh He is so wonderful:)... i love all His videos:)
He was the dean in my school before I gratuated, he's definitely one of the greats! Still dnt knw how he makes everything look so easy xD
@roman14032
9 жыл бұрын
he makes it look easy because,for him, it is easy if you did it 12hrs a day everyday for 50 years it would be easy for you too
@JOnTHeMOnSoon
9 жыл бұрын
roman14032 True
@TMB247
6 жыл бұрын
If I tried to do what he does my new nick name would be "stumpy"
@JakeLC0
5 жыл бұрын
What school
Lovely. Merci Jacques Pepin
LOL 14:30 it sounds like he's saying "now cook this shit in the oven" XD
I love this man!
jacques you are the best thank you
You are too good,thank you grateful.
*obsessed* I’m going to make all of these soon!
Чумовой мужик!! Awesome guy!
Wonderful...just delicious...I am so hungry!!!
thx for the post
Delightful & delicious.....
Amazing.
13:17 the chefs reaction when they know they fucked up and forgot to add salt, this is how I know the guy has true passion for cooking. Even when there's no pressure he knows how to season and improve his dish because he takes too much pride to send out swill
@plusfour1
7 жыл бұрын
When I was working in professional kitchens, the Saucier made all his sauces without salt before service. At service, before saucing the dish, the sauce would be seasoned and finished with butter. The reason for this is that as the evening goes, the sauces will gradually reduce and may become too salty. An unseasoned sauce does not taste good. With practice, one learns how much salt is required. I still season right before service at home.
Love this guy!!!
This is SO SAVED