September 10, 2011, 5:11 pm
![Jacques Pepin cooking in Episode 110 of Essential Pepin]( "Jacques Pepin cooking in Episode 110 of Essential Pepin")
Jacques 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 seafood’s 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.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
↧
September 10, 2011, 5:12 pm
![Jacques and his best friend of 50 years, Jean-Claude]( "Jacques and his best friend of 50 years, Jean-Claude")
Crêpes a la Confiture are a childhood favorite of many a Frenchman including both Jacques and his best friend of 50 years, Jean-Claude. Jacques quickly makes the crepe batter for this tasty dessert as a step-by-step demonstration in the same time that it takes to heat the pan. The show continues with Orange Soufflé Crêpes that are baked until puffy in the oven. A spectacular Baked Alaska follows using simple ingredients that must be served straight from the oven because of the treat’s hidden frozen center. The show ends on a light note with a simply delicious Apricot and Pistachio Soufflé.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
↧
↧
September 10, 2011, 5:13 pm
![Jacques Pepin cooks up pasta in Cozy Carbs episode]( "Jacques Pepin cooks up pasta in Cozy Carbs episode")
Ricotta Dumplings with Red Pepper Sauce are light and fluffy dumplings that Jacques prepares for an easy lunch or supper. The Summer-y ingredients of eggplant and tomatoes combine to make Macaroni Beaucaire a satisfying meal. Classic Gnocchi Maison give Jacques the chance to share his technique for using a piping bag to shape the mixture. Jacques finishes the episode with his very own version of Linguine with Clam Sauce and Vegetables.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
↧
September 10, 2011, 5:14 pm
![Jacques Pepin in Essential Pepin episode 107]( "Jacques Pepin in Essential Pepin episode 107")
Using the whole animal has always been the practice for Jacques and he assembles this make-ahead charcuterie favorite, using the oft forgotten liver in the Pork Liver Pâté step-by-step recipe. He follows this with a recipe designed to keep winter chills at bay, Roast Sausage with Potatoes. Next is the hearty yet chic dish of Braised Sweetbreads in Mirepoix, it’s full of diced vegetables. Finally, a substantial country recipe for Braised Tongue with Lentils.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
↧
September 10, 2011, 5:15 pm
![Jacques Pepin episode 106 - Special Spuds]( "Jacques Pepin episode 106 - Special Spuds")
Everyone loves fries, crispy on the outside and soft on the inside. Jacques shows chef and restaurant owner Loretta Keller his step-by-step way to the perfect French Fry. He moves on to make smooth and creamy Garlic Mashed Potatoes, just like his Aunt did years ago. Then another dish from his childhood, Potato Ragout. The refined version of scalloped potatoes, known as Gratin Dauphinoise is next and finally, a French classic, Cream Puff Potatoes.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
↧
↧
September 10, 2011, 5:16 pm
↧
September 10, 2011, 5:17 pm
![Jacques Pepin in episode 104 Veg-In!]( "Jacques Pepin in episode 104 Veg-In!")
Jacques loves vegetables and jokes that everything should be considered a vegetable, even chocolate cake!
Joking aside, we all know that we don’t eat enough veggies and Jacques creates simple recipes to tempt even the most reluctant. He begins by sharing Ragout of Asparagus with his friend and back-kitchen chef, David Shalleck, and explains the recipe in a step-by-step process. He goes on to feature two gratins, a colorful Zucchini and Tomato Gratin and a creamy Cauliflower Gratin. A very special presentation features a staring lobster nestled in artichokes in Artichoke Hearts Helen and finally, a simple Corn Tempura that can be served alone or topped with smoked salmon (or even caviar.)
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
↧
September 23, 2011, 7:17 am
![Jacques Pepin bakes with his granddaughter Shorey]( "Jacques Pepin bakes with his granddaughter Shorey")
Jacques helps his daughter Claudine relinquish her fear of making pastry with his easy Tartelettes Aux Fruit Panaches. She goes on to assist her father in the kitchen as he makes his variation of the very traditional French, Tarte Tatin. Jacques then shares his mother’s recipe for Mémé’s Apple Tart using an unusual method to make the pastry. Finally his granddaughter Shorey joins him to make and taste Individual Chocolate Nut Pies.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
↧
September 23, 2011, 9:59 am
![Jacques Pepin in Fabulous Fins episode]( "Jacques Pepin in Fabulous Fins episode")
Jacques lives close to the sea and has developed a taste for a variety of fins. He begins with a recipe, created by his long-term friend Jean-Claude, of Cured Salmon in Molasses. Jacques prepares it step-by-step so that everyone can learn to make this mouth-watering treat. Jacques follows with Tuna Steaks with Tapenade Coating and Tuna Tartare on Marinated Cucumbers – two very different preparations of the same fish. He also demonstrates a quick and easy Tuna Carpaccio. All this is followed by Poached Salmon in Ravigote Sauce. Then, utilizing skate, a fish that was often only used for bait, Jacques makes Ray Meunière with Mushrooms.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
↧
↧
September 23, 2011, 10:00 am
![Jacques Pepin cooking in Episode 101 of Essential Pepin]( "Jacques Pepin cooking in Episode 101 of Essential Pepin")
Too often we plan a meal around the protein and forget that delicious sides can stand alone… Jacques demonstrates a step-by-step recipe of Risotto with Vegetables that can make a perfect vegetarian meal. Other dishes include traditional Darphin Potatoes, sometimes known as Rosti potatoes, and an all-American Skillet Sweet Potatoes recipe. Then, in the blink of an eye, Jacques stirs together a very flavorful Middle Eastern Green Couscous. He follows this with a Corn Polenta with Mushroom Ragout, a meal that even meat lovers will love.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
↧
September 10, 2011, 4:17 pm
![Jacques Pepin and his daughter Claudine prepare fowl in Fowl Play]( "Jacques Pepin and his daughter Claudine prepare fowl in Fowl Play")
Bold flavors make Jacques’ Turkey Cutlets in Anchovy-Lemon Sauce a winner. Shorey, Jacques’ granddaughter, is ready to dive into her serving. Claudine assists her father as they make Grilled Chicken with Tarragon Butter. Lastly, Jacques reveals a simple way to bone out a chicken and makes a Ballottine of Chicken with Spinach Filling.
Web extra recipe from book: Roast Capon with Armagnac-Mushroom Sauce
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
↧
September 10, 2011, 4:18 pm
![Jacques Pepin makes fish dishes in Ocean Options]( "Jacques Pepin makes fish dishes in Ocean Options")
Brandade De Morue au Gratin is a dish Jacques regularly made for his mother-in-law. He demonstrates it in the step-by-step at the beginning of the show. He continues on with an elegant Sea Bass in Shredded Potato Skin, deliciously delicate sea bass encased in crisply cooked shredded potatoes. A flavorful broth poaches dainty filets of fish in Jacques’ Nage Courte of Striped Bass recipe — it’s not nearly as complicated as it sounds. A lustier dish of Codfish in Olive Oil and Horseradish Sauce completes the show.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
↧
September 10, 2011, 4:19 pm
![Jean-Claude and Jacques Pepin in Sweet Endings]( "Jean-Claude and Jacques Pepin in Sweet Endings")
While Jacques’ long time friend Jean-Claude isn’t looking, Jacques crafts Chocolate Mint Trufflettes that meet excited approval from Jean-Claude. Together the pair make Quick Almond and Plum Cake using whole plums, expertly removing the pits without damaging the fruit. Crispy Tuiles a L’Orange follows, simple to make as long as you keep one eye on the oven while they bake! The same goes for the Summer Cornets Susie filled with whipped cream and fresh berries. They’re all desserts that impress guests, but don’t stress out the chefs.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
↧
↧
September 10, 2011, 4:59 pm
![Jacques Pepin preparing eggs in Eggs-quisite]( "Jacques Pepin preparing eggs in Eggs-quisite")
Jacques follows his Aunt’s recipe for Quiche With Bacon using lard and butter in the dough without pre-baking the shell. He continues with the egg theme and prepares his mother’s unique dish of Eggs Jeannette, A savory and very tasty Flan With Green Herbs follows, so simple to make when fresh herbs are plentiful. Jacques finishes with a delicious Spinach, Ham And Parmesan Soufflè, unusually presented in a rectangular glass dish.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
↧
September 10, 2011, 5:00 pm
↧
September 10, 2011, 5:01 pm
![Jacques Pepin and Emily Luchetti bake together in episode 121 of Essential Pepin]( "Jacques Pepin and Emily Luchetti bake together in episode 121 of Essential Pepin")
San Francisco pastry chef extraordinaire Emily Luchetti joins Jacques in the tease to admire his Meringue Shells With Chantilly Cream. He goes on to entice any sweet tooth with almond flavored Macaroons, simple and frugal to make. A light Chocolate Roll comes next and last, but by no means least, Emily joins him again to make an irresistible Chocolate Soufflè Cake With Raspberry Sauce.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
↧
September 10, 2011, 5:02 pm
![Jacques Pepin in Souper Soups for Supper]( "Jacques Pepin in Souper Soups for Supper")
Jacques’ step-by-step recipe of Tomato Chowder With Mollet Eggs is a simple soup that can be made in moments and embellished with a soft and creamy lightly cooked egg. The show continues as Jacques prepares Black Bean Soup With Bananas, a dish that pays tribute to his wife Gloria’s Puerto Rican heritage. Then two soups from his childhood; Garlic Soup and Onion Soup Lyonnaise-Style, followed by the classic French Consommè.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
↧
↧
September 10, 2011, 5:03 pm
![Jacques Pepin cooks in episode 119 of Essential Pepin - Game Day]( "Jacques Pepin cooks in episode 119 of Essential Pepin - Game Day")
Game might sound intimidating, but it’s much easier to find in stores these days. Jacques begins with a step-by-step demonstration of Venison Steaks in Sweet-Sour Sauce. It’s a simple recipe using cupboard staples to great effect. Next, his Skillet Duck with Red Oak Salad is a simple and delicious way to serve duck. Finally he reveals a rabbit and separates out the saddle to roast and makes a stew with the rest in Sautèed Rabbit with Morels and Pearl Onions. It’s really two recipes in one.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
↧
September 10, 2011, 5:04 pm
↧
September 10, 2011, 5:04 pm
![Jacques Pepin making brioche]( "Jacques Pepin making brioche")
Simple flour and baking powder are pantry staples and the foundation of the step-by-step recipe for Soda Bread. Jacques goes on to add yeast to flour for a country bread called Gros Pain. He then makes a crusty Long Proofed Baguette. Next, Jacques adds butter to a rich dough to make a light and tender Brioche. Finally, he shows us how to use up any left-over bread by making Bread Galettes.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
↧
Jacques 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 seafood’s 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.
