Does anyone else just thumbs up his videos as soon as you hit play? 😊 I know it’s always going to be so good so I hit the thumbs up button so I don’t forget.
Far less then people say these days, people have been baking bread for thousands of years, the Greek and Roman bakers didn't have digital scales, it does make it much easier if you are new at it but check out Townsends or Max Miller for some recipes back before they had scales, still some surprisingly good recipes.
@@shutterspine You cook to your taste. When baking, if you don't follow the directions and measurements precisely, it's less likely to work out. So, yeah, it is
I assess them this way: Cooking is more art than science while baking is more science than art. It's just that the former has more leeway when bending or breaking the rules than the latter
Your comment about just ordering Chinese if a dish doesn't come out very well really brought a smile to my face. I couldn't cook to save my life this morning. Not even the pancakes were playing nice and I was really upset that I couldn't prepare a nice breakfast for my wife's 30th birthday. But your comment of just accepting the fact that things just sometimes don't come together made me feel better.... I guess it's Chinese tonight!
Chef, I really enjoy your channel. Your enthusiasm for cooking, your humor and personality have provided all your viewers with many hours of entertainment. I am a 81 year old man who has tried several of your recipes and plan to try many more.
Or eat it Kid's rarely try new foods the way I had to Liver never won me over lol, why my mom liked it Another favorite of hers to make for us kids was chipped beef from a jar with a rue and green peas on toast. She became almost a gourmet chef. She made a de boned chicken split with a cream cheese mixture stuffed underneath the skin wow was that good. Maybe feeding four kids was both thrifty and fast. My parents are later because of my dad's Job
He can invite ME!! I'm a 69 year old child....Take it from me...never grow up. Being old ain't what it's cracked up to be. The one major advantage to being old is you have a "get out of jail free card" for being ornery! LOL!
I've never had any kind of souffle, sweet or savory ever in my life. I really have to try to make these and then a sweet version. A chocolate souffle sounds heavenly. Mind you, that bacon, onion and potato mix in the pan looked good enough to eat right there.
Since I have been watching your channel I have been having more fun in the kitchen. I use your words and sometimes your accent and even the bent arms and finger thing you do. It's delicious folks!
Chef I am such a timid cook,however, watching your videos for hours you has encouraged me to become more creative and adventurous with my cooking. Like you say “a child can do this”. Thank you for your videos. You have such a wonderful personality.
Since I've been watching you Chef (2 years ago) I've been a better cook, I now love cooking , mise en place was my greatest lesson but every lesson and recipe thereafter is always a joy to watch and cook with you, Jack your video/editing skills are AMAZING too!! 😍🤩❤
It needs some color. Bell Peppers? I just think Bell Peppers taste so good with potatoes and eggs. Thanks for the free cooking lessons! Congratulations on another fantastic show Chef Jean Pierre!
Pierre, I just made it and it was absolutely amazing, family loved it. Being Italian, that automatically makes me a good cook, but you just elevated my skills that much more. We use many of your recipes, all amazing and you are a pleasure to watch. Thank you very much from Toronto, Canada.
I made these for lunch today. Simply lovely. I used roasted red peppers instead of spinach, cheddar & Parmesan and Gouda cheeses, and added a little gojugaru pepper for a bit of a kick. These are definitely going into rotation at my house!
Ok so I made this potato dish yes it is very easy to make. It is also very delicious. I also put a little beef gravy on it. It was the perfect side with my steak. I wish chef would move to Oklahoma I would enjoy being your neighbor.
I love watching you enjoy yourself in the kitchen because you are so real, unluck other chefs. It makes me enjoy myself in the kitchen. And Jack, I hope you also enjoying the taste tests there😊.
They look so pretty, love your cheese soufflé, I made that for the first date nicht with my girlfriend as an appetizer. We are together for 3+years now, so it worked
Thank you~Your recipes are always so beautiful! This one is perfect for celiac disease, too. There is no gluten, to make me sick. No substitutions required; just the usual cautions!
@kittynimitz7149 I agree. My daughter-in-law has celiac, my granddaughter is allergic to peanuts, my son's doctor put him on a low salt diet and I have Crohn's and on a low fibre diet. I've made souffles and mousse for family dinners. Thankfully I found bacon that is low in salt!
OUTSTANDING! I made these potato soufflés and put in mushrooms and chopped sun dried tomatoes. Served with steak dinner tonight. Elegant and easy to make, and something different from standard baked or mashed potatoes. A BIG HIT.
That’s me whe I finally succeeded making and baking chocolate chip cookies (and any type now). I’m a cake person for cookies always failed with me. 😅 Not Any More 💪🏼😍🙌🏻🙌🏻
I like savoury dishes cooked with salt. Cooked without salt doesn't taste so good and added afterwards just doesn't cut it. Love this dish, thankyou chef JP.
Every time I'm thinking, this is going to be a simple recipe, because I know it... I realise I know nothing at all 🙈😂 Chef JP knows how to fabulously elevate just about anything and at the same time give us all these marvelous tips so theoretically it should be very doable for us mortals too 😁😁
Chef, your videos are a beacon of inspiration in my life. Your radiant personality and infectious positivity have the power to brighten even my darkest days. Cooking along with my kids while watching your channel has become a cherished ritual, filled with joy and laughter. Thank you for not just sharing your incredible recipes, but for spreading happiness and warmth through your amazing work.
Oh my gosh those are incredible! Your potato repertoire is incredible! These are definitely on the to do list. Thank you so much for making the rest of us normal folks fantastic chefs like you.
Dear Chef Jean-Pierre - you hit our taste buds with this! I made them yesterday morning, warmed them up for lunch and together with a mixed salad it was great!! I used Turkey luncheon as bacon is not readily available and it was very tasty. Hubby said that I can make this again and not to wait too long for a repeat... 😊. Thanks a lot and bisous as always, Eleonora
This is a great one chef! Easy to make, easy to clean up and prep for as well. The end product can be VERY versatile depending on what you put in it-and as a bonus, they keep well in the fridge. We wrap them in plastic wrap and they are taken to work to warm up-a tasty treat that is different!
I'm definitely going to make these and take them to work with me... I used to work as a chef but left that years ago after some very abusive men but, I never lost my love of cooking. I used to make a dish in one of the restaurants - a frittata with char grilled vegetables - I want to try this as well as try with kumara, leek, goat's cheese (yummy) and asparagus maybe even with olives. I can't wait to get into the kitchen and start playing around - just bought 2 dozen eggs - now I will have fun using them... I imagine these will freeze okay. 👩🍳
Thank You for sharing. Everyone needs to train up a child in the way they should go, so they don't depart from it... I learned to cook when I was a kid. Thank You again for the recipe..
"You can put anything you want in them" So.......breakfast in one; egg, potato, onyo, tomato, baked beans. I'm SALIVATING ALREADY!!!! Thanks chef 👨🍳 👍 😊
I totally agree with the baking comment, and some sauces too. Bakers are the alchemists of the kitchen and the numbers; time, temperature, weight and volume are paramount. Otherwise, add what you have in The back of the fridge and use it up.
on what media journalist henderson said about me was lies.i dont care whit the basards,said relaxing and learning from a good chef jean pierre is great keep it up.👍👍👍👍
Love your videos! Great video and presentation! This looks awesome. I know I would really enjoy it. God bless all here. And thanks for the smiles! 😊😊😊😊
Chef, that is delicious! Now, I will have to be in a special mood to go to all the trouble! Right now I am happy to watch you do it and get away from my problems! God bless you!
Jean-Pierre, you are my favorite American/italian/french chef. Maybe The only one chef who is American/italian/french🤔 But you are a great chef and I learn really much, seeing your videos☺️ Thanks chef
thank you so much for this recipe. My wife made this for us yesterday and never made a souffle before. It came out delicious. We love your recipes and can't wait to try more.
A little off-topic but friends, in this video he mentions his fritatta video. Watch that video if you haven't already. His tips in that video produce the PERFECT fritatta, and that is coming from someone who always struggled to make them well. Absolute perfection. Oiling the cold pan and placing the cooked ingredients into the egg rather than vice-versa is a game changer.
I love that chef encourages us to NOT measure! Since following this rule, our prep is less stressful, we aren't concerned if we might be missing a particular ingredient either...we use what we have and what we like. Chef, I made hummus this past weekend, didn't measure anything, (if I was going to measure), 😁 tasted it as I prepared it, adjusted the lemon juice, oil, garlic, tahini, it was delicious! You are a genius!!! Thanks for supporting using the microwave to reheat, we are all human...and can't wait to make this potato souffle, as your recipes never disappoint us...😍😍😍
Awesome recipe, thank you! I have Alpine dairy goats and make mostly Gruyere / alpine cheeses. I age them about a year, then wedge them up and smoke with Applewood. The flavor is amazing. And for cooking, it is fantastic. I'm anxious to make this recipe with some! I'd love to send you a big hunk , I so appreciate your videos.
Chef, my husband calls not measuring while you’re cooking “cooking by the seat of your pants.” I started that about a year ago, and have learned to trust my brain, and my taste buds. They have begun playing nicely together. Loving your videos in Mexico City. ❤
I'm going to add this to my breakfast meal prep rotation. Pop one into the microwave at work, perfect start to the day. plus it's amazingly nutritious. Also very economical to make
Happy Memorial Day to all. Chef J.P. thank you for making another amazing potato recipe. I never really liked Mondays but now I look forward to potato Mondays. I also love all the other soufflés that you mentioned. I am lifting my glass and cheeeeeers to you and the crew.
Wonderful episodes with potatoes fortified with plenty of other delicious goodness! Thanks for giving true love for food a very happy face. If I feel down, I come here and the sunshine returns. Thank you, thank you, thank you, dear Chef!
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Does anyone else just thumbs up his videos as soon as you hit play? 😊 I know it’s always going to be so good so I hit the thumbs up button so I don’t forget.
I'm with you! I give a thumbs up as soon as open the channel.
Every time.
Every time.
I do it too!
I sure do!
Cooking is an art. Baking is a science.
Yes...but I know some people who take that science to a high art form! ; )
Far less then people say these days, people have been baking bread for thousands of years, the Greek and Roman bakers didn't have digital scales, it does make it much easier if you are new at it but check out Townsends or Max Miller for some recipes back before they had scales, still some surprisingly good recipes.
No it isnt
@@shutterspine You cook to your taste. When baking, if you don't follow the directions and measurements precisely, it's less likely to work out. So, yeah, it is
I assess them this way: Cooking is more art than science while baking is more science than art. It's just that the former has more leeway when bending or breaking the rules than the latter
“It’s only cooking” - no truer words were spoken.
Absolutely! And if you don't like this outcome...Ten, Fifteen YEARS...we'll forget all about it. Keep stirring the pot!
@@rwatts2155 TRUE ! Yet, if I'm winging it(as I always do) some dishes are better. Always imitated/never duplicated. cest live'
Your comment about just ordering Chinese if a dish doesn't come out very well really brought a smile to my face. I couldn't cook to save my life this morning. Not even the pancakes were playing nice and I was really upset that I couldn't prepare a nice breakfast for my wife's 30th birthday. But your comment of just accepting the fact that things just sometimes don't come together made me feel better.... I guess it's Chinese tonight!
Happy Burthday, Mrs! 🎂
I showed my mum that part, she laughed a lot. She doesn't know I'm about to make this for dinner tonight.
Chef, I really enjoy your channel. Your enthusiasm for cooking, your humor and personality have provided all your viewers with many hours of entertainment. I am a 81 year old man who has tried several of your recipes and plan to try many more.
🙏🙏🙏❤️
I love potatoes. This guy's enthusiasm is contagious. Thank you Chef JP and Jack. The luckiest camera guy in the world.
Yeah really he gets the sample all the goodies
Chef JP single-handedly ignited my passion for cooking, he has an infectious personality
Baking is chemistry
COOKING IS ARTISTRY
You know Chef, at some point, you need to invite a child to the kitchen and prove you are right :) so easy a child can make it :)
Maybe he means a Julia Child😄
Or eat it
Kid's rarely try new foods the way I had to
Liver never won me over lol, why my mom liked it
Another favorite of hers to make for us kids was chipped beef from a jar with a rue and green peas on toast. She became almost a gourmet chef. She made a de boned chicken split with a cream cheese mixture stuffed underneath the skin wow was that good. Maybe feeding four kids was both thrifty and fast. My parents are later because of my dad's Job
Unless you are growing your own potatoes.. yr screwed! Everything is GMO'S and Mrna infused... Grow yr own. My fellow Americans ❤
He can invite ME!! I'm a 69 year old child....Take it from me...never grow up. Being old ain't what it's cracked up to be. The one major advantage to being old is you have a "get out of jail free card" for being ornery! LOL!
😂@@rwatts2155
I envy Chef's motivation and energy every time I watch him. What an inspirational personality🙏.
🙏🙏🙏❤️
I've never had any kind of souffle, sweet or savory ever in my life. I really have to try to make these and then a sweet version.
A chocolate souffle sounds heavenly.
Mind you, that bacon, onion and potato mix in the pan looked good enough to eat right there.
Here is the easiest way to make a chocolate soufflé! th-cam.com/video/zKlNZONy8z0/w-d-xo.htmlsi=OJld5raD-lP-cye6
Since I have been watching your channel I have been having more fun in the kitchen. I use your words and sometimes your accent and even the bent arms and finger thing you do. It's delicious folks!
Chef I am such a timid cook,however, watching your videos for hours you has encouraged me to become more creative and adventurous with my cooking. Like you say “a child can do this”. Thank you for your videos. You have such a wonderful personality.
Wonderful! 🙏🙏🙏❤️
As far as I can tell from watching you have probably forgotten more about cooking than most people will ever know! God bless!
What a brilliant way to start the week. You always manage to put a smile on my face, Chef!
🙏❤️
I just noticed the Time magazine that Chef has framed above the sink. BUTTER!
👍👍👍❤️
I love waking up to a new video chef!
Since I've been watching you Chef (2 years ago) I've been a better cook, I now love cooking , mise en place was my greatest lesson but every lesson and recipe thereafter is always a joy to watch and cook with you, Jack your video/editing skills are AMAZING too!! 😍🤩❤
Chef Jean-Pierre, thank you for the cooking class! I so enjoy learning, watching and laughing! Have a great Memorial Day!
It needs some color. Bell Peppers?
I just think Bell Peppers taste so good with potatoes and eggs.
Thanks for the free cooking lessons!
Congratulations on another fantastic show Chef Jean Pierre!
No need to order Chinese when you’re working with a recipe from Chef JP! This looks easy and tasty.
Pierre, I just made it and it was absolutely amazing, family loved it. Being Italian, that automatically makes me a good cook, but you just elevated my skills that much more. We use many of your recipes, all amazing and you are a pleasure to watch. Thank you very much from Toronto, Canada.
We made this soufflé and it was absolutely delicious and is easily reheated as John Pierre said.
Love potato Mondays! And love you! Keep 'em coming Jean Pierre!
I made these for lunch today. Simply lovely. I used roasted red peppers instead of spinach, cheddar & Parmesan and Gouda cheeses, and added a little gojugaru pepper for a bit of a kick. These are definitely going into rotation at my house!
Ok so I made this potato dish yes it is very easy to make. It is also very delicious. I also put a little beef gravy on it. It was the perfect side with my steak. I wish chef would move to Oklahoma I would enjoy being your neighbor.
Fontina!..... The forgotten cheese. It's like mozzarella but with flavour !! :)) Great video as always Chef! Merci :)
Would loved to have been a trainee chef learning from Jean Pierre ..... Just love his passion and sense of humour!
I love watching you enjoy yourself in the kitchen because you are so real, unluck other chefs. It makes me enjoy myself in the kitchen. And Jack, I hope you also enjoying the taste tests there😊.
hey man, your videos make me happy.
Thank you brother.
Glad you like them! 🙏👍
They look so pretty, love your cheese soufflé, I made that for the first date nicht with my girlfriend as an appetizer. We are together for 3+years now, so it worked
Thank you~Your recipes are always so beautiful! This one is perfect for celiac disease, too. There is no gluten, to make me sick. No substitutions required; just the usual cautions!
@kittynimitz7149 I agree. My daughter-in-law has celiac, my granddaughter is allergic to peanuts, my son's doctor put him on a low salt diet and I have Crohn's and on a low fibre diet. I've made souffles and mousse for family dinners. Thankfully I found bacon that is low in salt!
OUTSTANDING! I made these potato soufflés and put in mushrooms and chopped sun dried tomatoes. Served with steak dinner tonight. Elegant and easy to make, and something different from standard baked or mashed potatoes. A BIG HIT.
The more you make it, the more you love it 😻
That’s me whe I finally succeeded making and baking chocolate chip cookies (and any type now). I’m a cake person for cookies always failed with me. 😅 Not Any More 💪🏼😍🙌🏻🙌🏻
I say potato...and you say potato souffle...and you've made my day!
I like savoury dishes cooked with salt. Cooked without salt doesn't taste so good and added afterwards just doesn't cut it. Love this dish, thankyou chef JP.
I love this guy. Seems like a legit good person, probly super fun to hang out with
That was creamy and delicious. 15 mins at 375 seemed right. Not dry but set and so silky smooth inside. A real treat. Thanks Chef.
Every time I'm thinking, this is going to be a simple recipe, because I know it... I realise I know nothing at all 🙈😂 Chef JP knows how to fabulously elevate just about anything and at the same time give us all these marvelous tips so theoretically it should be very doable for us mortals too 😁😁
🙏🙏🙏👍❤️
Chef, your videos are a beacon of inspiration in my life. Your radiant personality and infectious positivity have the power to brighten even my darkest days. Cooking along with my kids while watching your channel has become a cherished ritual, filled with joy and laughter. Thank you for not just sharing your incredible recipes, but for spreading happiness and warmth through your amazing work.
Thank you for the kind words! I am flattered, but YOU are the reason why I do this! May good bless you ! 🙏❤️
Imagine trying to tell Jean Pierre how to salt a dish... Some people have nerve man. 😊
There is far more salt in bought pre-made goods than making it from scratch at home. I discovered this after my son was put on a low salt diet.
EXACTLY what we said! Too much salt?? They probably learned that from tick tack tock!! 😂😂😂 Chef was in great form today, so much fun watching!
Oh my gosh those are incredible! Your potato repertoire is incredible! These are definitely on the to do list. Thank you so much for making the rest of us normal folks fantastic chefs like you.
.
You got me at BACON !! I will be making these, and freezing them.
You're SO RIGHT about Baking.........It has to be exact.
.
Jack does a great job. You guys are the dream team.
Dear Chef Jean-Pierre - you hit our taste buds with this! I made them yesterday morning, warmed them up for lunch and together with a mixed salad it was great!! I used Turkey luncheon as bacon is not readily available and it was very tasty. Hubby said that I can make this again and not to wait too long for a repeat... 😊. Thanks a lot and bisous as always, Eleonora
This is a great one chef! Easy to make, easy to clean up and prep for as well. The end product can be VERY versatile depending on what you put in it-and as a bonus, they keep well in the fridge. We wrap them in plastic wrap and they are taken to work to warm up-a tasty treat that is different!
I'm definitely going to make these and take them to work with me... I used to work as a chef but left that years ago after some very abusive men but, I never lost my love of cooking. I used to make a dish in one of the restaurants - a frittata with char grilled vegetables - I want to try this as well as try with kumara, leek, goat's cheese (yummy) and asparagus maybe even with olives. I can't wait to get into the kitchen and start playing around - just bought 2 dozen eggs - now I will have fun using them... I imagine these will freeze okay. 👩🍳
Good luck and Bon Appetite!!! 👍😊
Thank You for sharing. Everyone needs to train up a child in the way they should go, so they don't depart from it... I learned to cook when I was a kid. Thank You again for the recipe..
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
I love potatoes in any way, shape, or form. Yum for the tum!! ❤
Raw?
"You can put anything you want in them" So.......breakfast in one; egg, potato, onyo, tomato, baked beans. I'm SALIVATING ALREADY!!!! Thanks chef 👨🍳 👍 😊
Great idea! With pieces of sausage and some kippers and black pudding and we call it JP's Grand Déjeuner ;-))
Ooh, make those tomatoes dry tomatoes. You will bite your finger.😅
I always look forward to seeing your videos. Even when I’ve had a crappy week, he seemed to cheer me up.
Great side dish! These are being made for my table tomorrow night with some short ribs.
Fabulous ....!!! ....thanks Chef Jean-Pierre... 💚🤍🧡 .... from Ireland.
You’re the best chef ever thank you 😊
My absolutely favorite chef strikes again… I can’t wait to make this❤
My husband also eschews salt, but I bought a box of Maldon (because of Sorted Foods), and I love it so much! Salt is necessary. Love your lessons!
I totally agree with the baking comment, and some sauces too. Bakers are the alchemists of the kitchen and the numbers; time, temperature, weight and volume are paramount. Otherwise, add what you have in The back of the fridge and use it up.
on what media journalist henderson said about me was lies.i dont care whit the basards,said relaxing and learning from a good chef jean pierre is great keep it up.👍👍👍👍
Love your videos! Great video and presentation! This looks awesome. I know I would really enjoy it.
God bless all here. And thanks for the smiles! 😊😊😊😊
Love this show. Really feels like I am back in the good days of watching Food Network all day long.
I’m seriously making this, yum
Wow, Potato Mondays are thus far surpassing my wildest dreams. Appreciated the little shout-out for English cheddar and cooking, too.
It’s so great to start a day with you in the kitchen…wish it was my kitchen 😂
Chef, that is delicious! Now, I will have to be in a special mood to go to all the trouble! Right now I am happy to watch you do it and get away from my problems! God bless you!
Jean-Pierre, you are my favorite American/italian/french chef. Maybe The only one chef who is American/italian/french🤔 But you are a great chef and I learn really much, seeing your videos☺️ Thanks chef
thank you so much for this recipe. My wife made this for us yesterday and never made a souffle before. It came out delicious. We love your recipes and can't wait to try more.
It’s always a pleasure watching your videos! Thank you..........C’est vraiment un regal de regarder vos recettes depuis Toulouse ! Merci.......
I don't "rwaryy" about anything when I watch your videos chef!! Thank you for all that you do!!
I LOVE potato Monday! Thank you, Chef JP!
I get excited to see your potato recipes.My family loves potatoes and to learn different recipes for them is awesome.Those look amazing ❤
Delicious!
Lovely to see you always!❤❤
Chef, you make cooking fun. The lessons you impart on us is great. You explain the why! Thank you!
Brilliant recipe and easy to do for Church dinners- thank you!!!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Chef JP blessing us on Memorial Day! 🇺🇸🫡🙏
A little off-topic but friends, in this video he mentions his fritatta video. Watch that video if you haven't already. His tips in that video produce the PERFECT fritatta, and that is coming from someone who always struggled to make them well. Absolute perfection. Oiling the cold pan and placing the cooked ingredients into the egg rather than vice-versa is a game changer.
This has become my favourite cooking channel since stumbling across it. In truth, I've pretty much given up watching the others. Keep rocking.
You give me the confidence to try to cook different things that I would not have had the courage to try. Thank you!!!!
My wife and I enjoy your vedios. We've tried many recipes. Most recently the stuffed peppers. Momma Mia they are great!! Thanks Chef
Chef Jean Pierre gave me the courage to make Beef Wellington (and it turned out fantastic), now to try out the Soufflé
Another awesome presentation.
Great for an appetizer or a grab and go quick lunch! 👍
I love that chef encourages us to NOT measure! Since following this rule, our prep is less stressful, we aren't concerned if we might be missing a particular ingredient either...we use what we have and what we like. Chef, I made hummus this past weekend, didn't measure anything, (if I was going to measure), 😁 tasted it as I prepared it, adjusted the lemon juice, oil, garlic, tahini, it was delicious! You are a genius!!! Thanks for supporting using the microwave to reheat, we are all human...and can't wait to make this potato souffle, as your recipes never disappoint us...😍😍😍
It’s always a pleasure to watch you cook. Fantastic recipe!
woohoo got my kitchen back together can't wait to make this
Awesome recipe, thank you!
I have Alpine dairy goats and make mostly Gruyere / alpine cheeses. I age them about a year, then wedge them up and smoke with Applewood. The flavor is amazing. And for cooking, it is fantastic. I'm anxious to make this recipe with some!
I'd love to send you a big hunk , I so appreciate your videos.
Potato monday yayyyyyyyyyyyyy😋😋😋
You are fantastic with the recepe.❤❤❤
Chef, Jack,
Onyon is always number first... never number one 😂
Looks so good and you make cooking fun. Have a blessed day.
This man us a treasure
🙏❤️
Chef, my husband calls not measuring while you’re cooking “cooking by the seat of your pants.” I started that about a year ago, and have learned to trust my brain, and my taste buds. They have begun playing nicely together. Loving your videos in Mexico City. ❤
This looks amazing! That alone could be a brunch entrée. I'll be trying this soon.
Funny how I come here twice a week for the comedy and then "voila" a great recipe turns up, thank you, Chef Extraordinaire (and Jack, also)!👍😄
Vavv şefim ilk defa farklı bir patates tarifi izliyorum çok lezzetli görünüyor mükemmel 👌🏻👌🏻
Teşekkür ederim! 😊👍
Chef gives me so much joy twice a week I can't begin to thank him enough. Another recipe to add to my culinary bucket list.
Another fantastic potato dish....and 2 extra for breakfast : ) Thank you Chef Jean-Pierre!
Love these. Chef Mic. can be pretty helpful sometimes when ya need to heat up stuff.
I'm going to add this to my breakfast meal prep rotation. Pop one into the microwave at work, perfect start to the day. plus it's amazingly nutritious. Also very economical to make
Happy Memorial Day to all. Chef J.P. thank you for making another amazing potato recipe. I never really liked Mondays but now I look forward to potato Mondays. I also love all the other soufflés that you mentioned. I am lifting my glass and cheeeeeers to you and the crew.
Chef, I love your recipes and culinary expertise.
I made these last night for dinner. They were a real hit with everyone and I live with obnoxiously picky eaters
Wonderful episodes with potatoes fortified with plenty of other delicious goodness! Thanks for giving true love for food a very happy face. If I feel down, I come here and the sunshine returns. Thank you, thank you, thank you, dear Chef!