jacques pepin
Fast Proof (209): Jacques Pépin: More Fast Food My Way
Minute Recipe:Cheesy Breadsticks. Bread takes time to make but Jacques Pepin shows viewers how to mix and bake a loaf of bread in one pot in his Slow and Easy Bread in a Pot. Next he shares his favorite eggs prepared in little containers known as Cocoette Eggs with Creamed Mushrooms. When Jacques raids the pantry and freezer, he finds the fixings to make a Ragout of Broccolini, Beans and Sausage. Fresh berries and a neat twist on a bought pastry crust end the meal with Cookie Dough Raspberry Tart.
Simple Sweet Notes (204): Jacques Pépin: More Fast Food My Way
Minute Recipe: Beet, Stilton, Apple and Nut Salad. 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.
The Egg First! (208): Jacques Pépin: More Fast Food My Way
Jacques loves all eggs, all ways! Cooking them correctly 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 for his 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.
Simple Savers (226): Jacques Pépin: More Fast Food My Way
Minute Recipe: Basil Cheese Dip. Born in Lyon, France, Jacques demonstrates his regional versions of fried and poached eggs as he makes the classic salad Frisée aux Lardons. Then, with thoughts of summer, he makes Spaghetti with Fresh Tomato and Anchovy Sauce. In a sweet ending, Jacques talks about spending time with his granddaughter while he makes an impressive-looking -- but simple to assemble -- Chocolate Cups and Chocolate Rocher with Hazelnuts and Cornflakes.
Talks at Google Presents Jacques Pepin
Jacques Pepin in conversation with Jeffrey Freburg. They'll discuss his new book, Essential Pepin. For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need. In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques. Now, in a book that celebrates his life in food, the world's most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé's Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss. Essential Pépin spans the many styles of Jacques's cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
Brussels Sprout Love (210): Jacques Pépin: More Fast Food My Way
If left on a desert island, Jacques thinks he'd be quite happy as long as he had 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.
Bread Flip (221): Jacques Pépin: More Fast Food My Way
Minute Recipe: Glazed Sausage Bits. When Jacques discovers a new bread at a local restaurant, he cannot resist developing his own version. The result is the first dish on the show, Tibetan Flatbread. The bread is cooked in a frying pan, and Claudine holds her breath as Jacques flips it after seven minutes. Next, Jacques reveals that he doesn't throw out broccoli stems. In fact, the stems are his favorite part of the vegetable and also the main ingredient in his Risotto with Broccoli Stems. Salmon Burgers on Baby Arugula appear before Jacques shows the versatility of citrus by cutting Grapefruit Suprêmes and candying the rind.
Sole-ful Suppertime (214): Jacques Pépin: More Fast Food My Way
Minute Recipe: Goat Cheese Toast. 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.
Jacques Pépin Tribute Video
This tribute video was created to honor Jacques Pépin and was shown at the 4th Annual New York City Wine & Food Festival Tribute Dinner on October 1, 2011
Chef's Dream (205): Jacques Pépin: More Fast Food My Way
Minute Recipe: Anchovy Spread. Combining silky tuna, crunchy apples, herbaceous chives, and piquant shallots, Jacques assembles a mountain of fresh Bluefin Tuna Tartare with Apple to open the show. Inspired by the flavors of the East, Jacques prepares exotic Lamb Burgers with Feta Cheese, cooked rare and served with a refreshing Yogurt-Cucumber Sauce and a "gratin" of Corn Parfait. He ends his cooking adventure with Cream Cheese and Fruit Medley.
Dinner Party Special (219): Jacques Pépin: More Fast Food My Way
Minute Recipe: Salmon Mousse. Stuffed Pork Tenderloin on Grape Tomatoes is impressive, but Jacques shows that making this spinach and cheese stuffed roast doesn't have to be complicated. Setting the stage for a dinner to remember is a simple version of an elegant classic: Cream of Leek and Mushroom Soup. Mini Almond Cakes doused in ruby red Raspberry Sauce crown this special party menu.
Jacques Pepin Interview
Culinary legend Jacques Pepin discusses life as a young apprentice chef. He also talks about being a dean at New York's French Culinary Institute, working with Julia Child, and writing his new book
Jacques Pepin tells the backstory Dan Akroyd's "French Chef" SNL skit
Jacques gives D'Artagnan the real scoop! At the 2012 IACP Awards, Jacques Pepin gave a salute to Julia Child for what soon would have been her 100th birthday celebration. He had many great anecdotes, including a brief one about the backstory behind Dan Aykroyd's iconic skit from the early days of Saturday Night Live. Do many people remember or ever know that this was based on a true incident? After the award ceremony, we asked Jacques to share this great memory with us.
Jacques Pepin's Polenta with Mushroom Ragout
Chef, cookbook author, and television host Jacques Pépin demonstrates how to make Polenta with Mushroom Ragout, a recipe from his new cookbook.
Citrus Thrill (202): Jacques Pépin: More Fast Food My Way
Minute Recipe: Cured Herring Starter. 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 Pepin's Veal with Caper and Sage Sauce
Chef, cookbook author, and television host Jacques Pepin demonstrates how to make Veal with Caper and Sage Sauce, a recipe from his new cookbook.
Jacques & Claudine Pépin: Deep-Fried Eggs
Jacques and Claudine Pépin cook Deep-Fried Eggs at the 2011 Food & Wine Classic in Aspen.
Jacques Pepin's Raspberry Velvet
Chef, cookbook author, and television host Jacques Pepin demonstrates how to make Raspberry Velvet, a recipe from his new cookbook.
Seafood Tricks (222): Jacques Pépin: More Fast Food My Way
Minute Recipe: Eggs and Anchovies. Little tricks make life in the kitchen so much easier, and Jacques is always ready with tips to simplify or speed up a task. Here he pops clams into the freezer for a few minutes to make opening them a breeze for his Baked Clams Madison. Jacques suggests cod as the perfect choice for those who hesitate to cook fish. It stays moist through cooking and, when topped with an olive crust in Cod in Olive-Tomato Crust, it packs a lot of flavor. Skillet Broccoli Bits make a great pairing with the fish. Finally, warm hazelnut-chocolate spread is mixed with ice cream to form the sauce in Mango with Nutella Sauce.
Jacques Pepin Remembers Julia Child for IACP 2012
Chef Jacques Pepin, long-time friend and cooking partner of Julia Child, fondly recalls their nearly half-century of friendship in this touching, intimate interview with Author Kathleen Flinn. Produced by Mike Klozar and edited to five minutes length and shown at the awards ceremony of the International Association of Culinary Professionals, New York 2012 conference.
Perfect Presentations (203): Jacques Pépin: More Fast Food My Way
Minute Recipe: Fried Capers. Lobster Roll Medallions on Spinach Salad show off Jacques new presentation of a summer seafood favorite. He proves that a craving for hearty food can be satisfied in minutes with Quick Lamb Stew where vegetables are cooked separately and the lamb is served rare. Then skip the time and effort it takes to make the crust for a tart and head straight for the filling in this shortcut that encases Small Berry Custards in pretty dishes.
Jacques Pepin Prepares French Omelette
Jacques Pepin shows you how take make a French Omlette on Anthony Bourdain's No Reservations. "Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use."
Vegetable Fête (225): Jacques Pépin: More Fast Food My Way
Minute Recipe: Mini Croques-Monsieur. Jacques reminisces about his childhood and celebrates the bounty of the season. He cooks up a batch of ratatouille that can be served two ways. While it's perfectly delicious on its own, Jacques serves it with pasta in Ratatouille with Penne. Seafood stars in Shrimp with Cabbage and Red Caviar, and delicate peaches end the show in Jacques' classically prepared Peach Melba.
Jacques Pépin: How to Make Candied Orange Peels
Chef Jacques Pépin demonstrates how to crystallize orange skin to make candied orange peels.
Jacques Pépin: How to Make Haddock Steaks in Rice Paper
Chef Jacques Pépin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce.
Game Day Pressure (217): Jacques Pépin: More Fast Food My Way
Minute Recipe: Cheese Balls with Pignoli Nuts. For an unusual crispy snack to keep friends munching, Jacques makes Crunchy Kale. Then, forget long hours over the stove, Jacques shows us how to make chili without fuss in a pressure cooker for a game day favorite, Chili con Carne with Lettuce and Cheese. For dessert, Pears Bonne Femme are easy and decadent. To add an eclectic note and bit of extravagance, Jacques makes potato pancakes, known as Criques. Served with sustainable Californian caviar, these tasty morsels are both delicious and environmentally friendly!
Jacques Pépin: How to Clean Mussels
Chef Jacques Pépin demonstrates how to clean and prepare mussels. He is joined by his daughter, Claudine on the set of his TV series Essential Pépin.
Jacques Pépin: How to Open and Pour a Bottle of Champagne
Jacques Pépin shares tips on how to open and pour sparkling wine.
Celebrity Chef Jacques Pépin's Top Five Musical Artists for in the Kitchen
From classical music to Edith Piaf to Frank Sinatra, celebrity Chef Jacques Pépin's top five musical artists for in the kitchen. More Top Five lists: www.wqxr.org Video produced by: Kim Nowacki and Brian Wise. © WQXR/New York Public Radio
Jacques Pepin on Julia Child
Jacques Pepin collaborated with Julia Child in the kitchen and on TV. Join Jacques as he remembers one of America's favorite chefs.
Jacques Pepin Tribute to Julia Child.mov
Chef Jacques Pepin remembering Julia Child on what would be the year of her 100th anniversary. Interviewed by Author Kathleen Flinn for the International Association of Culinary Professionals conference in NYC, March 2012. Produced by Mike Klozar.
Jacques Pepin sings with Michael Tilson Thomas
Jacques Pepin sings and plays percussion while with Michael Tilson Thomas music director of the San Francisco Symphony plays piano on the set of Essential Pepin, Jacques' new TV series for KQED. The series will air in the fall of 2011. View a behind-the-scenes slideshow of the taping of the show. www.kqed.org
Jacques Pépin: Fromage Fort
Master chef Jacques Pépin and his daughter Claudine make a fromage fort, French for "strong cheese," a clever idea for using up the odds and ends of leftover cheese at the 2007 Food & Wine Classic in Aspen
Jacques Pepin on the beauty of American Cuisine
Selected full forum videos are available at www.theforumchannel.tv. Jacques Pepin talks about different cuisines and how they can coexist together. Pepin participated in the "Food Fest" Forum in 2003 with Calvin Trillin, Mario Batali, Ruth Reichl, and Jane & Michael Stern. For more information, please visit our website at www.ctforum.org
Jacques Pépin, GS Class Day Speaker, Columbia Commencement 2010
This years Class Day speaker is Jacques Pépin, a 1970 graduate of GS and a world-renowned chef, author, and television host. Pépin left school at the age of 13 for a formal apprenticeship in a French kitchen. After working his way up through the restaurants of Paris and serving as the personal chef to Charles de Gaulle, he immigrated to New York. Pépin began taking English-language courses at Columbia and, after two years of intensive study, applied to the School of General Studies. He attended GS part time while working as the director of research and new development for the Howard Johnson Company. After graduating from GS in 1970, he went on to earn a masters in French literature from Columbias Graduate School of Arts and Sciences. Over the past four decades Pépin has achieved extraordinary success as a restaurateur, author, television host, and instructor. He currently teaches at the French Culinary Institute, where he also serves as Dean of Special Programs, and Boston University, where he helped to establish the masters program in gastronomy. His books La Technique and La Methode are considered landmarks in the culinary field, and along with his friend and cohost Julia Child, he received a Daytime Emmy for Julia and Jacques Cooking at Home. He is also the recipient of three of the French governments highest honors and is a Chevalier de LOrdre National de Legion dHonneur, a Chevalier de LOrdre des Arts et des Lettres, and a Chevalier de LOrdre du Mérite Agricole.
Pop Over Anytime (224): Jacques Pépin: More Fast Food My Way
Minute Recipe: Spanish Tomato Bread and Serrano Ham or Prosciutto. Pantry staples and convenience foods take the stress out of visitors popping in! Jacques begins with a handy, pre-made pizza shell for his Chorizo, Mushroom, and Cheese Pizza. With a box of pasta and can of tuna from the cupboard, he creates Orecchiette with Fennel and Tuna. Lastly, a couple of eggs combined with the pantry staples of flour and sugar are whipped up into a kid-friendly dessert: Popover with Apricot Jam.
Jacques Pepin: Essential Pepin
Preview of the upcoming KQED series Essential Pepin airing in October 2011
Jacques Pépin Receives Honorary Degree at BU
Boston University Commencement -- May 22, 2011 Jacques Pépin Receives Honorary Degree at Boston University. Listen to Chef Pépin chat with MET about his passion and long relationship with BU. BU's Metropolitan College congratulates Jacques, and thanks him for 28 years of service! www.bu.edu/met
Essential Pépin: Roast Capon with Armagnac-Mushroom Sauce
This recipe is from Jacques Pépin's latest series, Essential Pépin, Episode 126: Fowl Play. Wine and mushrooms combine with the reduced juices of the chicken and Armagnac to make this dish rich and elegant. Capons (neutered and fattened chickens) are available during the holiday season in many markets. They are moist, tender, and succulent and well worth their extra cost.
Jacques Pépin: Salmon Timbales
Jacques Pépin makes Smoked Salmon Timbales at the 2008 F&W Classic in Aspen
Viva Espana! (201): Jacques Pépin: More Fast Food My Way
Minute Recipe: Butter Bean Canapés. Jacques' world travels influence his cooking and with this menu we'll savor the essence of Spain. Bold and Spicy Gazpacho kicks off the meal followed by Shellfish and Chicken Paella. A detour to pick up some Caribbean flavors makes the last dish of Pineapple In Dark Rum Sauce worth a trip to the kitchen.
Earth to Table (213): Jacques Pépin: More Fast Food My Way
Minute Recipe: Melba Toast. For Jacques, nothing beats an earthy soup to keep you warm during the coldest season and his Hearty Vegetable Bean Soup hits the spot. To spice up the evening, he creates a pocket in boneless chicken breasts to fill with a tasty stuffing in Chicken Supremes with Tapenade and Mushroom Sauce served over Vegetable Couscous. The meal ends on a sweet note with a Pear Compote and freshly baked Almond Crumble Cookies.
Jacques Pépin: Merguez
Chef Jacques Pépin and his daughter Claudine make a homemade version of the North African lamb sausage known as merguez at the 2007 Food & Wine Classic in Aspen.
Jacques Pépin: Tapenade
Chef Jacques Pépin and his daughter Claudine suggest a recipe for Provençal Tapenade with a surprising ingredient: dried figs at the 2007 Food & Wine Classic in Aspen.
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