Brussel Sprout Love: Jacques Pépin: More Fast Food My Way | KQED
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- เผยแพร่เมื่อ 14 ธ.ค. 2008
- 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 brussel 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.
- แนวปฏิบัติและการใช้ชีวิต
Chef Pėpin is just a wonderful human being. Even offering his parenting advice, which is totally correct.
I'd give almost anything to spend a day cooking and talking with this guy. He's the best.
Genius, gentleman, and credit to the human race.
Just like Trump
"The recipe is only the expression of one moment in time" -- Jacques Pépin
Thanks for doing this. I thought it must be in a meme somewhere on the internet. Such a wonderful quote.
The only complaint I have is that Mr. Pepin's voice is so soothing that I find myself falling asleep watching his videos. LOL🥰😂
Lazy Sunday afternoon watching Jacques. Heaven.
Jacques dishing out the parenting advice too. Such wisdom
I have learned so much from you!! As a retired teacher, who mostly used slow cookers or pressure cookers, my new hobby is to be a “ stay at home chef”! Thank you so much for the tutorials! I feel like I’m going to school for free!❤️🥂
Every time I watch Jacques Pepin I an rejuvenated into the world of culinary cuisine or as Grandma would say, "Natural Cooking".
Most remarkable knife skills of any chef in the world
"The recipe is only the expression of one moment in time, which is what happened the day that I did this, in fact, when I did that recipe before it was probably was different than it is now, always different." Amazing. 17:22
I tried cutting apples like that...yeah it's not that easy. A master really has a way of making things look so easy that it's hard to remember just how skilled he is. Years of practice. Amazing.
Yes it LOOKS easy. My mom used to peel and cut onions in her hands over the waste basket.by the stove. Tried it. Got cut. Chopping board 4 me.
As a chef Im always so pleased by Jacques Recipes. Whether they are complex fine dining meals or the simple family style dishes, Jacque never disappoints! His ideas and recipes always work and they are always huge crowd pleasers. I’ve been in the business for a long time and I’m still blown away by the speed and efficiency of his amazing knife skills! There are few people who can match him and I’m definitely no slouch when it comes to the kitchen. When I throw dinner parties at home I tend to go a bit over board and so I enjoy seeing the dishes like the one Jacques prepared in this video. Sometimes simpler is better and I think his take on fast food is something everyone can cook and enjoy!
Arch Angel
And he never breaks a sweat and remains SO CALM!! Amazing. If I tried to prepare this meal, I'd be sweating, swearing, and dropping stuff on the floor !
He checks the heat of the stove by the size of the flame, not the number on the dial. Old school. Sign of someone who really knows what they’re doing. Not to mention insane knife skills.
"a recipe is an expression of one moment in time" - Jacques Pepin
Lóp
I love this phrase!
亦鵝及愛意9
Con 👏sis 👏ten 👏cy 👏
Incredible.
What a delicious venue to see Mr Pepin in his element . He brings so much warmth, charisma and love to his show! When i am having a down day i watch Mr Pepin and within minutes feel so up and motivated! Excellent Jacques!!
Notice he used the smultz from the chicken and the drippings from the lardon. Raised in New England we used a baking potato cut small in the stock as a thickener it will be mostly dissolved into the stock, so add a red or yellow potatoe
at the finish if desired.
I like how he doesn't feel the need to flip the chicken, rather, just putting knife through them, and decided it's cooked, and at the same time, showing us how perfect the skin crust is without having to see them first 😁
Jacques is a culinary gem for sure.
Master, genius, gentleman, what more could anyone ask for? I have NO idea how this wonderful man cooks a 4 course meal in 30 minutes, he takes my breath away, and the food always looks so exquisite! It is a privilege to just sit here and watch the Master at work! RESPECT!
Because all prep work is done before hand and behind the stage.
A privilege, indeed.
I just love Jacques 🥰
@@Ddboyz465 he literally prepped everything through the video
He's lightning fast with a knife...and he has expert instinct for spices and flavors... The Joy of cooking indeed...I am thrilled this series is on You Tube so I can refer to his preparation again and again. He and Julia Child together are enchanting and doubly-skilled.... just shows you how to turn simple food into gourmet eating!!!! Bravo Jacques Pepin!!!
Watching Mr. Pepin's seemingly effortless culinary brilliance is akin to a 30 minute Masters Class. His technique, knowledge and charm qualify him as a national treasure.
Pepin is amazing in his technique. He makes cooking look effortless, and simple. His knife skills are awesome. He is a true chef. His skills are an inspiration to up your game.
@@generic53 Be nice!😉
Remember: that he learned his technique under a the strictest regime, which started with cleaning of produce and taking out the garbage and grease, then prepping, always svelte ,and economical (not wasteful,). And, the praise is sparse. You stumble or err you have lost your opportunity. (Yes, I know “mean” - “Now, get out of the way. - you’re fired”
He truly is an American Treasure.
Love, love, love to learn from his cooking style. Classic French and much more.
Jonathan Bartron Well said sir
So gentle, natural, a man of the earth is Monsieur Pepin. Merci mille fois
That's how I'm proud of my countrymen and it rarely happens. When I see all these beautiful comments addressed to Jacques Pépin, I have no doubt he has achieve something awesome by enjoying to share his knowledge. Kudos Monsieur Pépin !
I have watched him since I was a child (and he was much younger, himself); he still amazes and fascinates me…his attitude, his care and finesse, his careful consideration for food, ingredients, preparation and people all still bring me such joy as I watch…there is only 1 JP, true living legend…
You are a gift to this planet good Sir. 👨🏻🍳😁
"Organized by mother nature." 💖
It’s so wonderful to hear and see Jacques create an artistic menu
Pepin is the Bob Ross of cooking - relaxing. I could fall asleep watching him.
SleeplessSteve this comment is on every one of his videos
Bob Ross is an amateur compared to this man, come on now.
My favorite part of the show is when he quickly makes a party friendly dish in about 30 seconds. It always makes me smile.
tbh i could watch Jacques cut and chop things for hours, even if he doesn't actually make any food out of it.
+IceDragon978 He is more entertaining than most things on tv. I watch him to relax. And to learn and develop my culinary 'expairteec'.
+IceDragon978 The essence of life is harmony, the pleasing combination of the things good in life... I think Jacques Pepin has it when he is cooking...For sure all the rest are to busy trying to out do each other in a never ending epic of vanity...Julia n Pepin are truly giants in the kitchen, as well as in my heart...JRC
I've been watching Jack cut and chop for 8 hours now. My favorite episode is the Thanksgiving show. You get to see his wife and daughter in the same show.
Lol me too I've been saying this forever
Me too!
I learned everything I know from watching Jacques. I love the way he does what all of us do while cooking, pop a piece into your mouth😊
With good brussel sprouts plentiful at Costco and TJ's, I have eaten a ton of them the past 25 years. I truly believe the nutrition has enhanced my health. I got through Covid, Leap Day 2020, in one day (after some hallucinatory dreams). And I am in my late 60s.
Lately I find myself watching him cook just because it's soothing. And I love his version of thngs, like when he puts some shives and black paper in the pot.
He's at the TOP of the list of great chefs! I LOVE chefs that chop, slice, dice, etc., on their show. Not many do. MOST are "dump and stir" "chefs."
Just love watching you cook. I’ve learned so much from you through the years.
He could make a shoe sound and look good. Been watching him for 30 plus years and watching him never gets old.
If he cooked a shoe, he would include the laces too ...he never wastes a speck.
love Jacque for so long, when I lived in the US in the 90s used to watch him all the time... 83 yo now..wow..keep chef'in Jacque!
Exquisite and tasteful without condescension.
I LOVE THIS SHOW!!! There is NO ONE better than Mr. Pepin.. He is the master Thank you for all of the delicious recipes..!
Mr. Pepin, You can cook a "typical American meal" anytime you want. You came to the USA and made it your home, so you, sir, are a red blooded American and we are proud to claim you. Forgive us if we call you French sometimes though, it is part of you of course, and always will be. Your accent is so beautiful and no one can mistake it. But we love you. You may even consider what you cook a "typical" something and no one will laugh. It is typical of the quality and care of anything you cook, so typical it is. Absolutely no one else may call it typical!!
"Don't reward the kid when he eat the spinach, because then he ask for something."
..such wisdom.
it is.
(it's also the same argument against tying an "allowance" to "chores")
fwiw, I'm gobsmacked at the number of parents - usually mom - that complain about "having" to cook multiple meals to "satisfy" everyone
my parents were "this is what's served - you don't get a choice - but you can choose how much you eat of it"
@@op3129 "Multiple meals.." is this really a thing now? Fake trophies weren't enough now we have to individual feed everyone?
@@jermainerace4156 btw, you might care: I'm to the left of bernie. just saying this isn't a right/left issue.
(and given my former job, yes I can say with anecdotal: conservative households were FAR more about giving kids whatever they wanted - both for dinner and anything else.)
@@op3129 Anectodotal is worthless, you can literally say anything "anecdotally".
@@jermainerace4156 sure.
also 'anecdotal:' anyone who says "I earn $50k and got $4000 more a year bc of trump"
guessing "anecdotal' = apocryphal for you
“I’m going to start on the showder.” Yes. Pepin. Yes. Love you:):)
th-cam.com/video/_1KXOy9_6gY/w-d-xo.html
I usually don’t like a lisp. But when Jacque does it, it’s charming! Love him.
Ty for assurance with the way u served your children with the philosophy that "this is what's for dinner* and no other options or reward
We are instilling this with our children as well as to hopefully not spoil their attitude Chef.
Just made the chicken with mushroom sauce for dinner tonight ... soooooo simple and sooooooo delicious!! Thank you, Jacques, for sharing your gift with us :-) Happy Cooking!
master chef Pepin never stop to amazed me with the menu he created, the skills he demonstrated and he's humbled! Unlike a certain celeb chef "watch carefully! ..." i hate those drama
The fact that Jacques uses potato flakes as a thickener, something I independently discovered, is really validating. Potato flakes are useful for so much more than just instant mashed potatoes. One of my favorites is as a breading for frying; it makes a piece of chicken taste like French fries.
I've used em to thicken stews also. My boyfriend likes potatoes and eggs for every breakfast. So I make up a large portion of instant mashed potatoes (with onion flakes and chopped parsley) and keep it in fridge. Then in a.m. just scoop out a ball and smash it into melted butter in frying pan and brown it.
As good as restaurant hash browns. 😋
Jacques Pépin: The greatest chef on the planet....!!
I love when it's brussels sprout season! They're such a hearty vegetable! My Mum used to boil the frozen ones and they were pretty rough as a kid but now I love to get them when they're fresh and in season.
All these combinations and down-to-earth meals, and I love that he calls it AMERICAN at the end. It really is a great example of a modern American dinner.
Chef Jacques ignites my passion and always makes my heart smile and leaves me feeling like I can do it.
Chef is a treasure to our world.❤
So true. He makes it look so easy, not a wasted motion. I can't even get close, but he makes me want to try.
Best knife skills on tv/TH-cam.
"Don't reward the kid when he eats the spinach... otherwise, he's going to ask for something!" Ha, ha... savvy advice, Chef.
(I make this brussel sprout dish regularly now. Yum).
Man. That was...comforting.
I've watched him for years on educational TV 19 on KC. Watched his daughter grow up, working with Julia and all. I learned a lot about cooking that you only see in fancy restaurants. Typical home cooking here is much simpler!
"The recipe is only the expression of one moment in time".
Words of a master.
Very well said!!!
Someone else has said, " think of the recipe as a suggested guide line and switch up ingredients to your tastes."
Think it was that handsome, really tall Michael something on Prince Edward Island. Used to have a brunette ponytail.
Most humble yet most helpful
This man cooks so effortlessly. Its amazing to watch
I KNOW!!! If I tried this I'd be sweating, swearing and dropping stuff on the floor!!
Love it !! Put the food on table tell kids thats what you eat today !!!
Dropping some truth there!
I was thinking the same thing but, wait a minute, WHAT kid wouldn't eat Jacques' vegetables??? Everything he cooks is delicious! Lucky kid!!
its the way we grew up, no choice but we are healthy
The best chef/teacher on American TV.
man, who needs a cookbook when you have Jack showing exactly how to do it.
I love Brussel sprouts whole! I steam them, add a little butter, salt and pepper.
I made both the chowder and brussels sprouts. They were excellent! Family loved all of it. Thank you Mr. Pepin!
The receipe is only the expression of one moment in time. - he's a chef and an artist.
Made the chicken and the sprouts last night. Home run! (I would have made the chowder as well, but there were only the two of us.)
One bit of advice, especially if you're making this for guests (and why not?): Try to choose the chicken thighs yourself. Don't let the butcher choose for you. Look for skin that is intact, with no cuts or tears. This makes a much prettier presentation. And more important, make sure they are all approximately the same size. In the package I brought home, there was one that I would have called "normal" size, two rather small, and one was huge! Cooking times were accordingly affected. Also, had I been serving this to company, it would have looked awkward, so try to select your own if you can.
The trick of paring the meat back from the bone is brilliant--wish I had known it years ago.
The sprouts--one of my favorite vegetables anyway--were fantastic. Buy some good smoky bacon. If you have a Whole Foods near you, I recommend their Black Forest bacon more than any other type they sell. Nuski would also be excellent if you can get it.
Thanks for all of the added tips!
I love his mentioning of how to get kids to eat their veggies, picky kids always have weak parents, just tell them that’s what we’re having and if they throw a temper tantrum well tell them it’s either that or nothing... it’s amazing how many picky eaters there are out there.
Well also you can’t be a shit cook
Our parents had the same attitude. Money was tight and mom wasn't fixing anything else.
Can't pass up the chance here to brag about my mom. She worked but most every night we ate freshly prepared, whole foods.
And because she assumed we all would eat what she cooked (no choices), and because she was an adventurous cook as well as being A GOOD COOK, even as a small child I had developed a rather mature pallet.
I learned to enjoy: frog legs, rabbit, fried smelts, roasted leg of lamb, fish stew, oyster stuffing at Thanksgiving, sauerkraut with ham hocks, Dutch Peasant hash (sausage, potatoes, parsnips & carrots), and East Coast clam chowder.
No canned anything!!!
Oh Mommy, I really miss you. 😢😢😢😢😢💜
Jacques, the human chopping machine. He is just so talented and so lovable.
how did he make four chicken thighs, some onion and garlic, mushrooms and white wine topped with a little chive look so elegant
you remind me of my father he was no chef but man he could cook. its always thesimple dishes that always taste the best... I miss his cooking dearly thankyou Jacque
Master Chef Pepin is such a pleasure to watch him cooking. I have been watching him for many years. I like how he explains everything so carefully. I love to cook. I am a Greek American. Growing up my Mother cooked everything, from Greek, Italian, French, German, and you become very spoiled. I have made some of his wonderful receipes, wa-la delicious. Thank you Mr. Pepin.
Jacques is the real deal, not the packaged staged cooks you see on the food chanel
I love to cook, maybe because I'm always hungry:-) Yes! And such a positive energy of this Chef!
"This has been organized by Mother Nature!"
Another excellent recipe from the Master Chef himself! Today, I made the soup for our lunch and the rest for our supper. My French Swiss husband loved it and did not miss potato, rice or pasta with this. The Brussels sprout served this way will be our new favourite!
Love watching Jacques cook it's so relaxing.
Sliced strawberries cooked in a egg foam (like very light custard cooked very quickly under a grill) with crushed black pepper is an amazing light desert. The sliced strawberries do not need to be grilled. As soon as the egg foams take the pan off the grill and add the sliced strawberries and pepper.
I can watch this guy all day 🔥
Wow, that meal looked great. Never thought about putting pepper on an apple. Interesting.
It is always a pleasure to see this great man at work. Wish him many healthy more years of cooking. God bless.
I think I am in love!! I too think the thigh is the best part! You are an amazing teacher!
LOVE the way he says "home cooked American meal." I don't know why, but I do.
Monsieur Jacques is a treasure!
Larger brussels sprouts are milder, also, you can core them before slicing. It's an awesome vegetable the way Jacques cooks it. A nice compliment to turkey or roasting chicken or capon. Don't forget, everything is better with bacon.
Tried the brussels sprout recipe and it was on the money. Jacques is the best!
Man can he cook. All in real time.
Julia And Jacques Are By Far The Best Chef's I've Seen In AWHILE! I LOVE The Way He Says Certain Words. Viva La France...
I never get tired of watching this guy cook !!!
"I'm always hungry." priceless
Jacque is proud to be and American! I think he is the best!!
The best.He lets you do whtat you need. No more,no less.
I can't wait to retire and just live life like Jacques
I don't know how you can watch and not enjoy what he does. Just not understanding the thumbs down quantity on 11/27/2020 at 167 count. He doesn't deserve that.
He is so efficient, doesn't waste a second
Le meilleur du meilleur Jacques Pepin.
That salmon looks sublime. Gotta love Jacques.
one of the most respected human beings...
He had me at Brussels Sprouts.
I really appreciate when he cooked., he is GENIUS. Oh lalaaaaaa Sept. 25, 2021
For TV show he cooks.slowly... imagine in a restaurant 3 Michelin stars the real speed of exécution, Amazing !
Watching your shows is such a joy, Jacques! Thank you.
Lucke crew who´s gonna taste and eat all the nice food
Great tip with the thigh bone, I always learn something from each video.
Same here. I went..."Oh Yea...that makes sense"