Chicken Persillade & More: Jacques Pépin: More Fast Food My Way | KQED
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- Minute Recipe: Chicken Persillade. Jacques Pépin breaks with tradition to make a Skillet Apple Charlotte cooked in a single pan. From a jar of mayonnaise, he makes a dressing -- that's his alone -- to serve with eggs, anchovies, and tomatoes in a Harlequin Salad. And when veal isn't an option for the classic scaloppine, Jacques chooses turkey breast for a twist in Turkey Scallopini with Morels served with Middle Eastern Couscous with Saffron.
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That supermarket chicken trick is something I would have never thought of myself. Lol
Long live Pepin
Pepin the king of all Chefs
I do it all the time👍
Who would? Lol what a chef!!
Jacque Pepin's More Fast Food My Way is the ultimate hidden cooking gem on TH-cam
All you can say about this man is CLASS! It's a shame that the Food Network can't have chefs like Jacques Pepin on their lineup.
Of course, Jacques and Julia were the originals and we fell in love with both of them.
What is the Food Network and who is on it if not JP?
You are so right! Food Network is a joke. Haven't had a real chef since Sara Moulton.
Pure class
Jacques pepins voice is so soothing. His recipes look delicious. I’m officially addicted to his videos....love you
His accent is so cool.
I was taught by an old Italian lady when I was a kid to put anchovies in pizza sauce I'm now 81 anchovies are a great seasoning
Oh my. Thank you for passing along this knowledge. Perhaps I will share in your and her longevity if I give it a go 😁
The chicken recipe in the beginning could have been a whole episode. I'm never gonna forget that shit
Right?!
I watched that two times, because at first I was "wait what..."... Amazing recipe 😁❤️
This guy is my hero. One of my favorite resources to cook and learn from. Stately yet homey recipes full of flavor.
The only problem is, he's so good at cooking he makes difficult stuff look easy, his technique is fantastic, something plebs like me don't possess!
Still, love him, inspirational.
@@paulelephant9521 I know, he cuts and adds and flips and voila😊 No way I can do that! Have to say though, not only is he inspirational he is fun!! And I have learned from him!
@@paulelephant9521 I think "inspirational" is right, though! I was a pretty decent cook, but watching a lot of Jacques and then **practicing** what he shows has really improved my cooking, especially my knife and pan skills so, so much.
"now all of a sudden it is not a jar mayonnaise anymore, it is something really special!"
sums up Jacques technique of taking simple things and making them unique very well. I've always loved the idea of cooking dishes that possess convenience and class. Thank you Jacques, and thank you KQED for uploading these videos!
Jacques Pepin's cooking is natural and unencumbered and looks easy enough for us home cooks to try ourselves. Always perfect, in my opinion.
I like cooking without measurements, everything's according to ones desire. I'm glad to find Jacques Pepin. :)
I'm glad that even Jacques can manage to stick something to a bottom of the pan, makes me feel more human...
That is one of the best things about Jacques, he cooks like we all do at home, the odd mistake doesn't matter. After all, it's just dinner.
@@BenjiMordino There are no mistakes in Jacques' kitchen. Just happy little accidents. :)
I like how natural his cooking is. Its all feeling and not about perfection. And in that he breaks french tradition, but keeps the ideas behind it. Some chefs are so focused on presenting a perfect show and recipe, Pepin makes it feel like you are at home.
JP wrote the quintessential books about French technique in the 70s and 80s...La Methode and La Technique....He was the personal chef for 3 French presidents....He certainly knows most everything about perfection and presentation but these shows are for people at home not cooking for heads of state.
So right about that. Its about cooking each dish not following along in some book.
Jacques loves to cook and want to convey that same philosophy to his viewers. He doesn't want you to be intimidated, just listen to him and do it.
I totally agree I think Marco Pierre White follows his in his footsteps with his short little videos
He makes recipes accessible. Makes you confident to try
I live in Vietnam, i love to cook and can always eat Vietnamese food. Jacques Pépin gives me the good recipes, i am not a pro cook, but this is easy to cook. Great! Thanks!
Watching this show is like going to heaven for half an hour.
Jacques Pepin’s cooking is a remarkable combination of elegance and simplicity. I love his shows.
I’m not crying you’re crying. Watching you cook Chef makes me so happy, the world is a better place. Just simply watching you make a salad gives me joy.
That beginning tip is so brilliant. The herbs make it special!
Always love how Jacques Pepin starts the dessert course at the beginning....its the perfect lure to tease your taste buds and simply keep your eyes glued. Such a awesome chef
Le Roi! I use rotisserie chicken to create meals all the time. I've been watching this brilliant, charming man for so long, he's like an old friend. I saw him give a lecture and demonstration of knife skills at The New School years ago. It was a treat to watch this confident, supremely knowledgeable, experienced man do what he does best in a humorous, intelligent way.
Shu-gare... love his accent! Such a gentleman and just gives one a feeling of graciousness!!! So glad I found this channel!!!🤗♥️‼️
Only one word can describe Jacques ability in the kitchen: masterful!
he has the class because he is not pretentious. he comfortably uses ready stuff if need be, instead of pretending that every thing has to be fresh from the farm (which farm in the middle of winter). besides, who has time for all those pretentious cooking anyway? Chef Pepin is our hero: he cooks rationally and unpretentiously. AND his recipes are FANTASTIC
He just whipped up a 3 course awesome meal in basically 30 minutes.
Each and every video by Chef Jaques Pépin brings a smile of happiness to my face. The modest, clean, not-overdoing, manner he cooks - the humorous way he takes all pompous mannerism out of good cooking, is the most encouraging thing you could do. Thanks again - and these recipes are EXACTLY what I'm looking for. Simple, even simplistic - but good enough they could be "extended" to different directions while still remaining VERY GOOD, adaptable to what you have at home. Not complicated but sure interesting and esoteric, just perfect. Thanks!!!
Watching Jaques just puts me in such a great mood! and yes! inspired to cook :-D He's really great.
I have and will always love Jacques Pépin's cooking, his show, and him. ^^
None of this " here is one I made earlier"- he cooks in real time. He is obviously a master, and so relaxing.
Your such a wonderful Cook Chef. Thank you. Bless your heart. You cooked like my Father use to cook when we were together as a Family. Happy Memories. He is in heaven bless him
Watching this, I realize he was doing 30 minute meals before Rachael Ray even thought of it
Yeah of course, Rachael Ray is an amateur compared to this guy, and she'd even admit it.
Rachel couldn't cook her way out of a corner. Anyone can make a pan of questionable pasta in 30 minutes.
Just about any professional chef, and many many cooks, over the course of 30mins will have cooked 3 courses a few times over! Never underestimate the power of mise en place!
This Gentleman and Scholar, is an awesome teacher!!!
morels + shallot + white vermouth to deglaze + cream = god tier mushroom sauce
@Mantelar lol!
1 can of Campbell’s + 1 teaspoon of Mrs. Dash + 1/2 can of PBR = my tier of mushroom sauce
Love how he says 'butter'. The man is a genius !
How about how he so Frenchly says super market?
This legend puts me a sleep every time with his voice, I learned so much from him,master
Such impressive knife skills! Just discovered this channel a few hours ago. Definitely will try making some of his dishes. Thank you Chef JP!! You rock!!!
I love how he mentions Julia often. You can tell they had a special friendship, even if they respectfully disagreed often. haha
Love when he share family n food. I have no family during the Holidays...He makes me feel like family.Thank you JP.
What a treat, Jacque sharing all this knowledge and for extra credit the roast chicken trick. Can’t wait to serve to my family.
Jaques Pepin is a culinary icon, teacher and master. Easy to learn from
Jacques is just so adorable.
i like that he never wastes food
Love this guy so much!
Love your videos. I enjoy how you take the time to explain as you go and give tips. I remember the first time I made cutlets and I floured them in advance and how "glue" like they were. You have such an ease in the kitchen and it is delightful to watch and learn.
Effortless, mistake free cooking while educating the viewers . Such a relaxing , appetite inducing pleasure to watch .
Btw I sometimes cook some of his fancier recipes from these shows and it scares people =P They're like whhhhhhaaaaaaattttt???? =) I LOVE YOU PEPIN
The guy is a magician.
You can use onions - but make a small dice. The difference between onions and shallots is that onions are far more sharp & aggressive in flavoring. Shallots are delicate. If I'm substituting onions, I often put the dice in a colander and run warm water over them to get rid of their sharpness.
The tomato-egg salad, so simple and so great! I cannot wait to make!!!
I love how the friendship he had with Julia Child was so legendary that all he had to do was just mention her by first name only and you know who he's talking about
God Bless Jacques!
Pepin is great, so engaging
lol i just found this channel 30 seconds in had a big smile on my face and ready to cook some
I just had dinner, and now I'm hungry again. :-)
Love the way he says HONEY
Not something that stood the test of time, but that dressing with the added ingredients there’s no doubt that’s going to be amazing
Simply ... He is The Best. Bon Appetite🍴
Love this guy , been watching him since he used to cook with Julia.- I'm all for his informal style of elegant cooking, but 'put it in the oven' is not all the info I need - what temperature?
Are there written recipes available somewhere?
I'm here because it is just about morel season in the UK.(Oh, and I love Jacques.)
That chicken looks amazing. 👏🏼👏🏼👏🏼 Bravo Chef
Listening to Msr. Pepin chopping a shallot - the original ASMR!
One Pepin (Jacques) cooking with another pepin (sunflower). Looks great!
He is not only a sheff but also an artist!
I love anchovy fillets, too. I wish I knew someone else who did too. People think you're weird if you eat anchovies in front of them ....
I am not keen on the typical canned anchovy from the market. If you have a decent Italian market/deli near they may have vacuum packed salted anchovy from Sicily, Spain or California. Next, many, level stuff.
Hi there, another anchovy weirdo here! Bottled Spanish or Moroccan stuff, steeped in olive oil, is great too - don't need to give them a rinse or anything, just fish them out, and voilà! Italian MSG , Chef John calls them, melt a couple with the garlic, for aglio e olio pasta sauce, or plenty more for the fishier blow, great shakes 👍! With a pinch of cayenne, of course...
I’m making some chicken thighs for supper. I think I will prepare it like he did the turkey!
This guy is pretty good. I like the fact that he does things that anyone can do at home.
How adorable that he is referred to as "this guy". for me, he is a living master, and a kind and modest one, as well!
simple and awesome
I do love this man!
I NEED to do these "things". They are thrilling.
An oldie but a goodie. Hot tip for the non-anchovy fans, use good Spanish anchovies like Ortiz, they are next level delicious, full of flavour and umami, not salty like Italian "cooking" anchovies, give them a go, you will probably like them.
I love that despite being a millionaire many times over, Jacques is still frugal and helps us to be as well
He is amazing. Love him.
This was when he reached final form. Great TV for Saturday day drinking.
such a master!
Avery good program, I like it this cooking program
He's a culinary God!!!
Saffron and morel mushrooms. Even cooking at home this meal’s gonna set you back.
I have his pepin cookbook nice to read & try recipes
Jacques loves chives. Easy to grow, great taste. Just plant them in indirect sunlight or they will go to seed.
When you rehydrate dried mushrooms, you want to keep all the flavored liquid, but separate the grit and sand. Pepin's method of just pouring off the top of the liquid works OK, but I like to use a coffee filter to make sure not a single particle gets through.
Thanks for the tip!
"Pumpking seeds". Cute . . .
my fave chef
The great pepin. Bravo
Real splendid meal!
His tiny sip breathing just gives off asmr 😮💨
I think I would have to increase my insurance premiums if I had that box of saffron sitting around.
I enjoy watching Chef Jacques Pepin cooking. He is so relaxed and I have learned so many little techniques (or ideas) that anyone should know while cooking any meal. I grew up in a big family so I understand his thoughts about not wasting anything.
My parents and Monsieur Pepin's parents were personally effected by WWII.
In the U.S. during the depression, people had to stand in "bread" lines. For some it may have been all they got to eat for the day. Back in the late 50s or 60s....we mixed bread, milk, and some sugar in a cup and that was our dessert, and molasses on bread was another dessert.
Monsieur Pepin is too conservative, imo, it looked like he put in much less saffron during the actual cooking process.
uomo d'altri tempi! fantastico!
I have always shied away from dried mushrooms...and with a word from Jacques Pepin...THAT's ALL CHANGED...LOL!
Wonderful!!!
How lucky is his wife!
Zodija Gloria (his wife) cooks too!
chefs like pepin are really
a thing of the past
craftspeople arent trained in aprentiships anymore. they go to schools
you cant develope these kind of skills with a couple of hundered credit hours
it takes tens of thousands of REAL HOURS and years and years
In the US, anyway... you still leave school @ 15 to apprentice for cuisiner, baker, (barber, seamstress) etc. in France & other European countries....
Of course he started under the tutelage of his mother when he was a young boy in Lyon.
brilliant
"... a little pinch of saffron.." As he puts $20 of saffron in the pot.
+inept0 That was more like $200
that was more like 5 $
$7.25
$1
A dash of sugar... puts 50g of sugar, a tad of olive oil...puts half a glass. Classical Jacques Pépin :)
Classy as hell chef!
Love to watch him class
Years ago, supermarket rotisserie chicken was a more of novelty. Now we're much smarter with it!
Delicious
"a little bit of honey"
“A pinch of saffron...”
*turns a $5 side dish into a $25 side dish*
Exactly...KaCHING!! I live in Maine...I can't AFFORD good maple syrup!
If anchovies are too intense - use smoked salmon!
This OG could probably make an old shoe taste good.
La Technique!