Jacques Pépin's Inexpensive Steak Recipe | KQED
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- เผยแพร่เมื่อ 3 ก.ค. 2024
- Are you a master of leftovers? In this episode of Today's Gourmet, Jacques Pépin makes a delicious meal using ingredients he has on hand. He starts with a rustic and hearty pea soup made with leek and potato and other ingredients from his garden. For the main course, Jacques makes a classic grilled triangle steak using a "Butcher's cut" and served with peas, carrots, and herbed butter. For dessert, try his stewed plum and pistachio in filo recipe.
This episode is packed with kitchen tips including how to pick an inexpensive cut of steak, how to make flavored "maitre'd" butter, how to shell peas, and why frozen peas are okay in Jacques' book.
In This Episode:
00:00 How to make leek, potato, and pea soup
4:49 Jacques Pepin shares beans and peas pulled straight from his garden
9:23 Jacques Pepin breaks down inexpensive cuts of steak including shoulder cut steak, oyster, skirt, and onglet
10:59 Grilled triangle steak with peas and carrots recipe
12:42 How to make herbed butter
16:35 Stewed plums with pistachio in filo dough recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 20, 1992. Thrifty Kitchen
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
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The Bob Ross of cooking.
Perfect comparison. He's so precious.
Bob Ross passed away a few years ago, but his legacy continues. I sub to his channel, as well.
TBH, Bob Ross is the Jaques Pepin of painting…
@@PatKazanjian Chicken or the egg?
Good comparison!
@@emilytisdale753 Thanks!
My favorite Chef ever ❤
I learn something ever single time I watch chef Pépin
Such beautiful food imbued into the lessons. Incredible. I never get tired of and watching this master chef and teacher.
I love how he tops the dessert the phyllo dough. Kind of like a fruit cobbler his way!
If you notice, he's using an 8" chef knife here from a few years ago. In his newer vids he's pared down to a 6" knife. I used an 8" for years until someone gave me a really good 6", and I will never go back.
Jacques is the best chef!
Yes he is 💯
And, I think, the BEST LOOKING.
Reminds me of my aunts chicken soup.. onions, pasta, water, 2-3 pieces of chicken. Best soup I ever had.. Calabria 1986....
Excellence and simplicity! Teaching and cooking all at the same time! Thank you master Pepin!❤
The soup and the stew. I can live on that. Forget the steak and the dessert. PLUS, all, this is the important point: He's teaching us about things that Food Network and all these new youtube chefs are doing now 40 YEARS AGO.
Preach it baby!!!!!
Great chef, great human! His way of cooking is quick but gently! His kindness is truly exceptional! He shares lots of info from many fields, willingly and despite his skills, he chooses simplicity! Thank you Jacques Pepin! You are a part of a world we are loosing, year after year. Happy cooking!
I love this man!!!!!
He’s a true legend 💋
6:20 so interesting to see the different ways to clean/use the various peas/beans. 👏👏👏👏
Been watching J.P. for forty years and I'm STILL learning things....
Protein in peas???
Who knew?!! What a guy❤.
Great choice of oil, Chef Pepin.
Canola oil is one of the few oils that do not impute flavor into the final dish.
Oh. Thanks. I was unaware of this info. ✌
I believe the quote is “life is uncertain , eat dessert first “
His English is superb, as is his knowledge of food. I’m not even that into cooking yet I found this fascinating. Plus I love the uncomplicated cooking, traditional recipes. Excellent.
Who knew growing up poor would make me a good cook per one of the greatest Chefs ever. I learned that trick of cutting a cheap cut of meat on the diagonal let's you eat it as a steak many moons ago. Also helped that my mom was a terrible cook so my dad really appreciated my interest in cooking.😂
This man is one of Earth's great treasures, how fortunate are we all.
I love these videos @kqed Jacques is my favorite!!
Fantástico como sempre! Cheio de graça e elegância, seguro nos seus gestos, conhecedor dos alimentos. Um grande mestre! Obrigado pela sua arte.
Beautiful chef!
Like always… 👍👌🤞🇫🇷
I love how people in the know show us how to use cheap cuts of meat of other things that we might otherwise throw out and make nice meals with them. It is ironic that what was once was a cheap cut has now become expensive even though some skill is required to make it nice. What was once, in the old days, peasant food, is now regarded as a delicacy. Learn how to cook people, it is one of life's pleasures.
Respect to the man with a charcoal grill in his kitchen.
Absolute legend!
Great. I hope your are well😘
The man.
My mom used to tell me, "Eat every carrot and pea on your plate."
i love jacques
💖💖💖💖
Back in the day much of the fresh ingredients were reasonably priced and fresh ,now if you live in a large town your limited to pricey lifeless much travelled ingredients, forget market stalls with local produce.
It’s essential pepan❤
Crew laughing about the onions being strong 😂
Jacques Strop 4 Eva
🌶️
Does anyone have a supermarket in their area that has fresh peas in the shell?
One or two but more farmers markets
@@robinsimpson7301 lucky you! Up here in old Virginia the farmer's markets are closed for the season. HAPPY NEW YEAR ! ! ! 🤯🎊🎉🍾🥂🍾🎉🎊🥳
He was not happy with that butter lol
"So We Do Use Everything" did you listen to that you.....!!! I like this principle, don't waste and abuse nature.
Well, this hasn't aged well, many of these steaks aren't inexpensive in relation to other cuts anymore, especially the skirt steak.
@@roncaruso931
😄😄
regarding. "Life is short"
Used to have bumper sticker..
LIFE IS SHORT
EAT MORE BUTTER ! ✌
@@roncaruso931
I always say butter is what makes vegetables worth while.
@@roncaruso931
btw, Chef Pepin has said many times that one of his favorite foods to eat is........
BREAD AND BUTTER !
But he always stipulates that it be GOOD bread.😄
@@roncaruso931 👌
@@roncaruso931
👌 = OK
okeedokee
Gotcha
Got it
👍
Oh yes
Cool
👌?
KQED--here's a Jacques Pepin recipe about cooking a steak... it's 26 minutes long!
If you just wanted the steak one could be made in less than 5 minutes, but some people kinda want something to go with that steak. 😂
You can skip to the steak part.