Every single one of these dishes looks outstanding. The omlette souffle reminds me of a combination of tiramisu, pavlova and baked Alaska. I can't wait to make the eggplant terrine. Thank you chef!
Every time I watch Jacques, I think, "wow, he prepped that in 5 minutes!! should be a quick meal I try tonight!" Then when I get to prepping, it takes me 2 hours to do what Jacques does in this short video...
The eggplant 🍆 terrine is beautiful and looks absolutely delicious. It's an impressive first course to serve my guests and easy to prepare. Thank you, Monsieur Pepin.
Young handsome Jack (as Julia would call him, ) makes food to die for. Oh my goodness! That terrine!!! If someone ever asked me to bring something to a dinner, anytime in my life again I will be making that.
Wonderful menu, especially the red snapper, and sweet souffle.., but I wouldnt expect anything less, from Jacques., a beautiful meal and presentation. Thank you, Master Chef Jacques......HAPPY COOKING!!!!!!! !!!!!!*****
🙌Ain't that the truth. When he zipped the 2nd knife over the first I thought why the heck didn't I think to do that. I wasted so much time trying to get brie & camembert off the cutting knife.
@@kqed @daphne pearce I roasted the zucchini & peppers, in the oven, today. I stacked the whole thing together (including the fresh parsley & brie). I think I'm going to serve it hot though; I want the cheese all melty- LOL.
@@daphnepearce9411 UPDATE: I made the terrine with the zucchini. Instead of serving it cold, I heated the whole thing so the brie would be melty & I served it as an accompaniment to Chef Pépin's Beef Tenderloin Medallions With Berries in Pomegranate Sauce. Absolutely, fantastic. If I have enough get up & go left, I might make one of his fruit tarts. I have a ton of pears, apricot jam & a store-bought pastry crust. Nighters, everyone.
My thanks to KQED for making these treasures available to us now; and bless your predecessors who greenlighted the series, raised the money, and got them taped ʕ•́؈•̀ʔ
Thank you chef. Although it is so obvious that much of what you've done here requires lots of practice and "a good hand" and also many many attempts to get things right - it is still so beautiful and inspiring - If I believe your words and what I see - the cooking of the fish is really overall less than 5 minutes, and leeks? 1-2 minutes? how on earth they got soft enough to eat and lost their tart? I will definitely have to try. Oh I know you have to be a genius to take that "omelet soufflé" out of the oven at just the right time...
The Raw Tomato Sauce benefits from some fresh oregano leaves, a dash of salt and a dash of pepper. Instead of Tabasco, Frank’s or Sirachia… makes it POP!
Oooh, thanks for the tip. I'm surprised Jacques didn't mention that because he always has the most interesting bits of information other chefs fail to mention. I'm excited to flute a mushroom ~ I appreciated the close up demonstrating the technique.
That's what I thought. If someone served me cold, smashed vegetables in a cold sauce I'd have a hard time eating it. I guess that's why they drink a lot.
Every single one of these dishes looks outstanding. The omlette souffle reminds me of a combination of tiramisu, pavlova and baked Alaska. I can't wait to make the eggplant terrine. Thank you chef!
I swear to god Jacques Pepin is the gift that keeps on giving. I literally learn something every time I watch him. What a master.
Every time I watch Jacques, I think, "wow, he prepped that in 5 minutes!! should be a quick meal I try tonight!"
Then when I get to prepping, it takes me 2 hours to do what Jacques does in this short video...
Hey KQED thanks for posting this.
"My Rococo period" Chef Pepin has a great sense of humor!
Thanks for watching!
Jacques is a class act I always learn something new. Thanks for the upload. 👍
Thanks for watching!
The eggplant 🍆 terrine is beautiful and looks absolutely delicious. It's an impressive first course to serve my guests and easy to prepare. Thank you, Monsieur Pepin.
Young handsome Jack (as Julia would call him, ) makes food to die for.
Oh my goodness! That terrine!!!
If someone ever asked me to bring something to a dinner, anytime in my life again I will be making that.
OMG the laughter I heard when he said "This is my Rococo Period". Benefits of a Classical education.
Wow he made that mushroom look so easy. I love Jaques. Learn something every time
Oooh, la, la! That was truly a fancy schmancy elegant meal to make with friends gathered around while you cook, laugh, schmooze, and sip!
Wonderful menu, especially the red snapper, and sweet souffle.., but I wouldnt expect anything less, from Jacques., a beautiful meal and presentation. Thank you, Master Chef Jacques......HAPPY COOKING!!!!!!! !!!!!!*****
Thank you the best chef for me
Absolutely incredible, these recipes and presentation are timeless. They look incredible today as when it was first shown
I love Jacques! What a wonderful Soul
Ok. Hands up all those who will never have to pick bits of brie off the knife ever again.
Simple when you are taught by a master, eh.....
🙌Ain't that the truth. When he zipped the 2nd knife over the first I thought why the heck didn't I think to do that. I wasted so much time trying to get brie & camembert off the cutting knife.
This one I will make for my wife in late summer when the eggplants come in.
I have always been curious about what can you use in a terrine. I mean pate de campagne is a terrine, but what about others? I love this.
Thank you so much for sharing your recipes
That dessert looks wild 😮😋
Just Fabulous!
I despise eggplant but I love this recipe. I'm going to use zucchini instead. Thanks, Chef Pépin.
Zucchini sounds awesome!
@@daphnepearce9411 I'm getting some today. I'll let you know how it turns out.
That's a great idea. Eggplant is not the most popular vegetable in town.
@@kqed @daphne pearce I roasted the zucchini & peppers, in the oven, today. I stacked the whole thing together (including the fresh parsley & brie). I think I'm going to serve it hot though; I want the cheese all melty- LOL.
@@daphnepearce9411
UPDATE: I made the terrine with the zucchini. Instead of serving it cold, I heated the whole thing so the brie would be melty & I served it as an accompaniment to Chef Pépin's Beef Tenderloin Medallions With Berries in Pomegranate Sauce. Absolutely, fantastic. If I have enough get up & go left, I might make one of his fruit tarts. I have a ton of pears, apricot jam & a store-bought pastry crust. Nighters, everyone.
My thanks to KQED for making these treasures available to us now; and bless your predecessors who greenlighted the series, raised the money, and got them taped ʕ•́؈•̀ʔ
Thank you chef. Although it is so obvious that much of what you've done here requires lots of practice and "a good hand" and also many many attempts to get things right - it is still so beautiful and inspiring - If I believe your words and what I see - the cooking of the fish is really overall less than 5 minutes, and leeks? 1-2 minutes? how on earth they got soft enough to eat and lost their tart? I will definitely have to try. Oh I know you have to be a genius to take that "omelet soufflé" out of the oven at just the right time...
The Raw Tomato Sauce benefits from some fresh oregano leaves, a dash of salt and a dash of pepper. Instead of Tabasco, Frank’s or Sirachia… makes it POP!
Look up Jacques recent cooking at home videos from last year, he still uses that same food processor
👉th-cam.com/play/PL_PgxS3FkP7ATPveBQ1yah7LDqysyzDCG.html
I have that identical food processor! LOL
Legend!
So the Terrine is served cold?
In this episode: Jacques uses his foil wrapped gold bar as a weight for Eggplant Terrine!
❤❤👌👌
💖❤💖❤
This would taste heavenly with some pesto, but then it wouldn't be French ;)
Luv the Japanese eggplant...not a fan of the other...it's seeds are too bitter
Oooh, thanks for the tip. I'm surprised Jacques didn't mention that because he always has the most interesting bits of information other chefs fail to mention. I'm excited to flute a mushroom ~ I appreciated the close up demonstrating the technique.
Between Jacques Pepin and Julia Child, may they rest in peace, I'm at a loss as to which one I admire the most.
Jacques is still alive and is doing quite well. 🙄
Bruh…
@@roncaruso931 oh dear me! My goodness I am sorry. I don't know why I thought he had passed.
@@slofty sorry, I don't know why I thought he had passed.
@@sheristewart3940
It's ok. Nobody is perfect. Probably your subconscious was thinking about his wife's recent passing. 😊
Just a minute.....
what kind of genius even thinks of a dish like that?!
Very Mediterranean.
Is Mr. Pepin okay?
I hope it tastes better than it looks
That's what I thought. If someone served me cold, smashed vegetables in a cold sauce I'd have a hard time eating it. I guess that's why they drink a lot.
It's a little like a veggie aram sandwich or a carb-free lasagna.
Why is the closed captioning not even for the right video subject ?
They should be correct now. Let us know if you're still experiencing a problem.
how old hi now
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