@@Kent-qo6xpOne of the best gifts I ever received was when I was a ballet teacher in Wisconsin. My little student gave me a rustic wooden crate with butter from her family's dairy farm and a few oranges. Breakfast heaven!!!
My Italian grandmother (nona) once told me when I was very young I'll teach you how to cook just like me but if you're going to copy anyone else other than me make sure it's only Jacques Pepin! I was 10 yrs old.. im 50 now! I can't thank him enough
As Jacques got older, he was more inclined to make simpler dishes, more canned items, like beans, less meat, and simple country food. He relished being frugal and wasting nothing; it was almost an obsession. He talked a good deal about how he learned to be frugal from his mother and grandmother, and he seemed to be returning to his roots as a poor boy growing up in Provence. But during his heyday, he did make the finest of French dishes! He excelled at presentation and I’ve never seen anybody who could compare to Jacques knife skills! And what a generous and kind teacher he was! Still is! I love Jacques.
I agree . I didnt watch him when i was younger,but now I cook on here and I saw a few of his recipes and I tried his crab cakes,because he made it look so simple and unfussy. I made them and loved them. He is a legand and I watch him now ,often. So much to learn and he even makes that casual,not preachy. love him
This has become a staple in our house. I served a half size as an appetizer when guests came for dinner, and they thought they’d died and gone to heaven. Merci beaucoup, chef Pétain pour ces petites choses.
Remember this, in real life, Chef Jacques Pépin and Chef Julia Child were BEST of friends going back all the way to 1959 and who TOGETHER not only established a 'Gastronomy Program' and together taught their program at the Boston University! And that will always be in the history books of which hardly not many can actually say!
No, Julia did not teach at Boston University Gastronomy program. Jacques had his own separate 30 year career as Dean of the International Culinary Institute in NYC, (originally the French Culinary Institute) but they did team up to establish a certificate program in Gastronomy at Boston University, (later to become a Masters program) where he also taught. He has referred to his 30 yr teaching career in several interviews, and has specifically spoken about teaching there. But I’ve not read anywhere that Julia ever was a teacher as Jacques was. Her teaching remained exclusively on her television shows. Jacques has spoken about his 45 yr close friendship with Julia.
Only because you mentioned Boston I have to say I have the first cooking book from the first cooking school in Boston - Fannie Farmer - The Fannie Farmer School of Cooking. The book is from 1909 or such - not later and it is something! Talk about cooking from scratch and all utensils, etc, of the day! So, it seems Boston's the place for the great Chefs to come together -
Great accomplishment, but no, Julia did not teach at the Gastronomy Institute although she was involved in it’s creation. Julia was not a chef; she was a PBS cooking teacher/and tv personality, and a food critic and food columnist, and cookbook author. She became a famous celebrity, but she never was the fine chef that Jacques was. He was also a teacher at Boston University for 30 years, a PBS chef for multiple series, a prolific cookbook author, and was very involved in cooking and food, more so than Julia, though she was more famous.
Our dear Jacques Pepin makes a 4 minute delicious video of a dish others take hours to make - and I would take his version over any! Thank you for Jacques Pepin ❤
What I love about Jacques’s show the most, he is about as old as me now, things are flying in the kitchen, bottles are open, etc., but the expertise is still there but relaxed. And after the awesome food is consumed, it will take forever to clean it all up but all in good time. ❤ from Oregon.
Jacques is still doing it at the age of 88! I am convinced that a love of cooking natural food is the answer. Too many people worry about keto, etc. A love of cooking foods from scratch supercedes that, since many chefs have lived past 90 and are competent enough to operate a kitchen without harming themselves. They eat plenty of French bread, pasta, rice, etc.
He said in Fast Food My Way, don’t be afraid to use the grocery store as your sous chef. Every chef has a small army prepping everything for them. Chopping, slicing, dicing, mincing so they just come in and cook. Nowadays, Jacques says you can do the same. After a long day, but you have to feed the family. The dog. The cat.
He has the best recipes, because they are relatively common ingredients for people who aren't professional cooks. When I watch most of his videos I say to myself, I am going to make that. With a lot of other people's videos I just say forget it when they start mentioning items that I never buy or even know what it is.
I always add a little butter to my pasta dishes- it gives a creamy texture. Great dish Jacque. Thanks for your presence in my life. For all the wonderful food and good times.
I love you Jacques. May God bless you and your family. Thank you for continuing to cook and educate us even after all the things that have happened to you wnd the world lately. Much love ❤️
Enjoy good old fashion french food..My mother was of French decent. Its funny she raised 5 children on her own ..and we became inventive. I'm the youngest of the five. I enjoy cooking.. Thank you.
Thank you so much for this recipe. I've made pasta fagioli many times but never with pancetta and butter at the end. It is on the list of things to cook.
How many onions has this man chopped?? I think I've seen him chop a thousand or so... We love you, Jacques! (And you've made me a much better, more confident cook!)
Thank you Monsieur Pépin for continuing to teach and inspire. Do you think one could substitute guanciale for the pancetta and great northern beans for the navy beans? I only ask because that's what I currently have in my pantry and would love to make this for the family tomorrow night.
![ILLSLICK - WINTER IS COMING [Official Video]](http://i.ytimg.com/vi/dwTMeM1zIhQ/mqdefault.jpg)
That little bit of butter at the end is the trick
💯
My relatives were dairy farmers so we automatically do that. Lol
@@Kent-qo6xp I have never done the butter addition, next time I make it I’m going to try it
A favorite bumper sticker - - -
LIFE IS SHORT
EAT MORE BUTTER
@@Kent-qo6xpOne of the best gifts I ever received was when I was a ballet teacher in Wisconsin. My little student gave me a rustic wooden crate with butter from her family's dairy farm and a few oranges. Breakfast heaven!!!
My Italian grandmother (nona) once told me when I was very young I'll teach you how to cook just like me but if you're going to copy anyone else other than me make sure it's only Jacques Pepin! I was 10 yrs old.. im 50 now! I can't thank him enough
A wise grandmother indeed.
Your granny was a real one michael.
Nice. I copy my Italian grandfather, but next to him,…. Jacques Pepin.
great story. love that your nona told you.
Jacques is a national treasure. I have confidence in the kitchen now and it is entirely because of watching Jacques. I do my best to emulate him.
As Jacques got older, he was more inclined to make simpler dishes, more canned items, like beans, less meat, and simple country food. He relished being frugal and wasting nothing; it was almost an obsession. He talked a good deal about how he learned to be frugal from his mother and grandmother, and he seemed to be returning to his roots as a poor boy growing up in Provence.
But during his heyday, he did make the finest of French dishes! He excelled at presentation and I’ve never seen anybody who could compare to Jacques knife skills! And what a generous and kind teacher he was! Still is! I love Jacques.
I agree . I didnt watch him when i was younger,but now I cook on here and I saw a few of his recipes and I tried his crab cakes,because he made it look so simple and unfussy. I made them and loved them. He is a legand and I watch him now ,often. So much to learn and he even makes that casual,not preachy. love him
This has become a staple in our house. I served a half size as an appetizer when guests came for dinner, and they thought they’d died and gone to heaven. Merci beaucoup, chef Pétain pour ces petites choses.
Delicious. Thanks for watching!
I love that he always mentions his beloved wife.
yes , it is very sweet ,you can tell he loves her and cooks many things for her
Remember this, in real life, Chef Jacques Pépin and Chef Julia Child were BEST of friends going back all the way to 1959 and who TOGETHER not only established a 'Gastronomy Program' and together taught their program at the Boston University! And that will always be in the history books of which hardly not many can actually say!
No, Julia did not teach at Boston University Gastronomy program. Jacques had his own separate 30 year career as Dean of the International Culinary Institute in NYC, (originally the French Culinary Institute) but they did team up to establish a certificate program in Gastronomy at Boston University, (later to become a Masters program) where he also taught. He has referred to his 30 yr teaching career in several interviews, and has specifically spoken about teaching there. But I’ve not read anywhere that Julia ever was a teacher as Jacques was. Her teaching remained exclusively on her television shows.
Jacques has spoken about his 45 yr close friendship with Julia.
Only because you mentioned Boston I have to say I have the first cooking book from the first cooking school in Boston - Fannie Farmer - The Fannie Farmer School of Cooking. The book is from 1909 or such - not later and it is something! Talk about cooking from scratch and all utensils, etc, of the day!
So, it seems Boston's the place for the great Chefs to come together -
I watched them in the late 70s, early 80s with my wife and kids.
Great accomplishment, but no, Julia did not teach at the Gastronomy Institute although she was involved in it’s creation. Julia was not a chef; she was a PBS cooking teacher/and tv personality, and a food critic and food columnist, and cookbook author. She became a famous celebrity, but she never was the fine chef that Jacques was. He was also a teacher at Boston University for 30 years, a PBS chef for multiple series, a prolific cookbook author, and was very involved in cooking and food, more so than Julia, though she was more famous.
great info. I knew they were friends,but not that their program was taught at Boston University. 2 amazing chefs.
Chef Pepin loves butter so much it's adorable 🥺❤
😂 so true ❤
He’s French :)
Our dear Jacques Pepin makes a 4 minute delicious video of a dish others take hours to make - and I would take his version over any!
Thank you for Jacques Pepin ❤
What I love about Jacques’s show the most, he is about as old as me now, things are flying in the kitchen, bottles are open, etc., but the expertise is still there but relaxed. And after the awesome food is consumed, it will take forever to clean it all up but all in good time. ❤ from Oregon.
I really wish I had his knife skills. Finely chopping an onion in less than ten seconds would be great.
@@palaceofwisdom9448practice, practice, practice, you can do it!
@@palaceofwisdom9448I chop slow and carefully, it helps me to get rid of my frustrations 🙂.
I love Jacques. The beans are cannellini. The stuffed pasta is cannelloni
I love watching chef Jacques home cooking. Tasty hearty (yet economical) no waste meals. Delicious! So easy, you just want to follow along .
He's a Frenchman....the French are frugal people.
I make stuff like this all the time. His addition of butter isn't something I'd have thought of, so of course I'll try that next time. Thanks Jacques.
Jacques is still doing it at the age of 88!
I am convinced that a love of cooking natural food is the answer. Too many people worry about keto, etc. A love of cooking foods from scratch supercedes that, since many chefs have lived past 90 and are competent enough to operate a kitchen without harming themselves. They eat plenty of French bread, pasta, rice, etc.
He said in Fast Food My Way, don’t be afraid to use the grocery store as your sous chef. Every chef has a small army prepping everything for them. Chopping, slicing, dicing, mincing so they just come in and cook. Nowadays, Jacques says you can do the same. After a long day, but you have to feed the family. The dog. The cat.
He has the best recipes, because they are relatively common ingredients for people who aren't professional cooks. When I watch most of his videos I say to myself, I am going to make that. With a lot of other people's videos I just say forget it when they start mentioning items that I never buy or even know what it is.
Inexpensive, quick and tasty.
He is The Master Chef
Jacque has always been a favorite in our House, Thanks Chef!
I love Jacques.
Thanks Jacques for all that you do, I'm always cooking your dishes to my girlfriend and we love it.
Love watching him cook
I always add a little butter to my pasta dishes- it gives a creamy texture. Great dish Jacque. Thanks for your presence in my life. For all the wonderful food and good times.
Another lovely recipe from Master Chef Pépin which is so approachable in its simplicity. Merci mille fois, Chef Pépin !
Une fois de plus, la perfection en toute simplicité. Perfect for Fall!🍂Thanks KQED, Merci Monsieur Pépin, et à la bonne vôtre !🍷
Ce n'est pas un simple _'Monsieur'_ Pépin ordinaire, Jacques Pépin est le *Maître Chef de Cuisine!*
masters of chef Jacques Pepin 👍👍🇺🇲
Top of the morning, Chef. That looks so good.
Love and prayers to you from your eternal sister in Christ somewhere near Seattle. ⚘️
i love Jacques pepin
I love you Jacques. May God bless you and your family. Thank you for continuing to cook and educate us even after all the things that have happened to you wnd the world lately. Much love ❤️
I love he made it easy.
You're a wonderful individual, thank you for everything.
Enjoy good old fashion french food..My mother was of French decent. Its funny she raised 5 children on her own ..and we became inventive. I'm the youngest of the five. I enjoy cooking.. Thank you.
I have been cooking with Jacques for decades…learn something simple and new every time. First the French sent us Lafayette…and then Pepin. Merci.,,
Brings back my childhood memories. Thank you Jacques❤
Love this guy
This pasta is quick to prepare and fantastic! He makes it so easy for us mere mortals!
You really are a MasterChef
This Italian American approves! Much better than what my mother made when I was a kid. My father liked hers, but us kids hated it. LOL
❤ I have learned so much from you, Chef Pepin. Thank you so much for easy and tasty recipes!
That was excellent!
Another favorite made easy.
Italian soul food.
Well said
Thank you so much for this recipe. I've made pasta fagioli many times but never with pancetta and butter at the end. It is on the list of things to cook.
Великият Жак Пепен, няма нужда от още думи ... И най-обикновеното ястие става шедьовър от ръцете му.
Me encanta la cocina tradicional, todo un experto
It's nice to see Chef Pepin using canned beans. We don't always have dried beans to start with.
Excellent food
Una gran receta
Buena receta, bien explicado. Delicioso 😋
God bless you ❤❤❤
How many onions has this man chopped?? I think I've seen him chop a thousand or so... We love you, Jacques! (And you've made me a much better, more confident cook!)
I've been watching along with you. He's amazing.
Yummy. My favorite. Will try. Thank you best chef. ❤
Hola Jacques gracias por compartir
Very good!
Love your recipes and cooking show. Thank you for sharing your expertise all these years....God Bless and keep you
"Fantastic!!" -Frank West
Grandes Platos de Comida😋🤗
Delicious pasta mmm
Thank you for sharing your recipe. Thanks for the upload. God bless you all.
Esa es la receta de los dioses🧑🍳
So easy.
Comidas caseras excelente riquísimo
Excelente receta 👍
Excelente receta
Excelente cocinero.
Excelente chef
Excelente video genial 😁 👍
Excelente aderezo
Siempre novedades
Muy buenas recetas
Me encanta la pasta
Perfect ❤
Gracias por hacer fácil la receta
Simply Beautiful …❤
Nice video, thanks
Muy buena receta
Demasiado rico se vee😋
Wow excellent, i see!
Todo se ve muy rico
ESPECTACULAR....
Thank you Monsieur Pépin for continuing to teach and inspire. Do you think one could substitute guanciale for the pancetta and great northern beans for the navy beans? I only ask because that's what I currently have in my pantry and would love to make this for the family tomorrow night.
You know he never wastes a scrap. If that’s what you have…use it..,
So how was it? Of course use guanciale at every opportunity, didn’t originally know how lucky I was to have a small local butcher providing it!
Que rico no puedo esperar a cocinarlo
Yes chef
Delicious
Eres el mejor
Excelente empezó con aceite de oliva 👌👌
Excelente
Exelente 👍
Great !!!
Yum
The best
Buena receta 😋😋😋
Completamente deliciosos. 🤤
Muy sabroso
Exquisito
buena receta 👏🏻
Buene receta
Wow delicioso
Buena receta
Italianfood ❤❤❤
Perfecto
Muy bueno