Jacques Pepin's Easy and Elegant Seafood Recipes | Essential Pepin | KQED
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- เผยแพร่เมื่อ 20 ส.ค. 2024
- Jacques Pepin begins the step-by-step recipe with the supreme crustacean, Lobster in Artichoke Hearts. This sets the tone for a show filled with wonderful gifts from the sea. He explains that shrimp is now one of the most consumed seafoods in the country and Shrimp Pané on Watercress is a recipe to make them shine. Jacques used to make Escoffier Quenelles when working with Pierre Franey at the Le Pavillon in New York and now makes them for us using a food processor to make light work of the task. Finally, he waxes poetic on the virtues of one of the ugliest fishes in the sea and makes Monkfish Roulade stuffed full of broccoli rabe.
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To use the name Escoffier in a program in the early 21st Century. Jacques is truly the King of cooking.
Have you seen his paintings & the dishware he designs? Pepin is a true Renaissance man.
I still love watching Julia and Jacques Cooking at Home
Loved when he added black pepper though he said "Julia would disagree...".
When he pronounces the b at the end of crumb it gives me LIFE.
I love it .. maybe couple tablespoons of wine ah maybe a cup!!!!! I love that man, a true legend forever❤️
Jacques Pepin is truly the prince of cooking . He runs his bare fingers in his food even in the hot pots like a dad runs his fingers in his dear children hair with love . And he has heavy french accent which from time to time he puts his french words along the conversations , that make him very attractif . We love him not only in his cooking but somehow in culturel .😊❤
KQED should showcase more of these later years of cooking. Pepin's old shows like Today's Gourmet uses a lot of dated cooking methods which today's cook doesn't abide by, most importantly the fad of the elimination of fats like butter and whole milk in 90's cuisine.
100% Those are useful recipes but... I'm adding butter thank you =]
Jacques has a quiet but devoted fanbase, and I'm one of them.
I love the idea of cooking the roulade in an oblong deep two-handled pan and serving it in the pan. Now I want a pan like that. All kinds of things could be cooked and served that way!
And Jacques, keep tying those "aff itches"!
Jacques: “Two tablespoons of wine, maybe a bit more.”
Also Jacques: “Close to a cup of wine.”
Me: HERO. ❤
Him, and especially Julia Child notoriously use alot of wine when they cook 😂 Julia especially loved vermouth tbh
Me too. He is just so elegant, bright, talented, and on and on. We love you 😍 Jacques, thank you!
Please add more of Essential Pepin cooking videos. Please!
That monkfish roulade looks so so delicious. 😋
Wow, the crush your garlic
tip just changed my life, didn't know about the oils ! This guy is such a great teacher!
Ur recipes are simply amazing nd i m always smitten by the ingredients u put into them plus ur kitchen background is one of a kind ....that french door half open nd the flower on the wooden tools nd the brick wall nd the wall hangings......i just love ur kitchen nd ur recipes.
The Cannelle Escoffier is so easy to make! And with such everyday ingredients!
Thank you, thank you for these insights.
Master of all what a great man been watching him for years.
Thank you Jacques!
👨🍳🥦🥧🔪🥘🥩🥣🥪🥥🍜🍝🍞🍠🍤🍛
I love to watch a Master at work., preparing the fish with such care. Marvelous Master Chef !!
i never thought about stuffing a monk fish, we usually use it in chowders. great idea
This is the finest food I ❤to eat, it makes me feel good and 😊.
Admire his work!
knock out recipes from a pro. that lobster and artichoke was a homerun and a simple preparation
I love itThis will be my next dish thank's to Jacques Pepin.
A sweet man.
Jacques is practical and inspires you to cook!
I never saw the point of quenelles or croquettes. Baby food for the very rich. But M. Pepin makes it seem an easy and elegant way of combining types of fish that can't be the stars
Looks a bit old school , but taste great , and not bad price wise
I see that years ago you cooked 'a la Frances'..... Very nice. Sad that you no longer cook this way chef. I grew up with Escoffier ( Argentina) . In my country that is all, well about all, we followed. Merci Chef Pepin.
Tres belle.
Just fabulous!
How am I just now discovering this amazing channel?!??
He's like Yoda. For real
You are simpley the best Mr Pe'pin 👌. Greetings from Puerto Rico 👋 .
This man is my hero❤
nice job Jacques and God bless
oh that monkfish looks delicious
You are Amazing !!!!!!!!
Beautiful lovely recipes Jacque rules,but most of his ingredients I cannot afford unfortunately. If I ever can I would definitely love to try @ least one of these recipes.
I don't even own a hand mixer 😂lol.
what a treasure...
"Julia would not agree with me"! 🤣
You are the best cookie Mr.pepón🤙
Monkfish are endangered and from overfishing now…anyway, Pepin is a legend!
you are truly a great cook
Delightful
You are a beauty. Very classy ‘dude’
I grew up in Madisin Ct. As a young boy i was friendy with the kids that lived in the house were Jacque now does his programs from.
love the instruction
4:52 and a little bit of an egg shell for good measure
I'm absolutely salivating.
I can't wait to try these recipes. It's off to the fishmonger for me- LOL.
I don't particularly like broccoli rabe. Can frozen spinach be substituted for the broccoli rabe?
fantastic
Artichoke seen like they are more trouble then they are worth.
Yeah they're a pain. Thankfully, u can get a machine to do it, like with pineapple
The best JP
that broccollii flower is so juicey. that and the babybroc is brilliant but eh flower/rab is addicticveff .
@Sid….So am I..❤️🙋🏽♀️
Around 23:30, what part of the tomato for the saltembanque sauce for the roulade - the squeezed juice and seed of tomato, or the flesh of the tomato. I doubt I will ever find a monkfish fresh enough to make a roulade
❤️❤️❤️❤️❤️
I bet the production crew love their job as they are left with all the food "left over" food. I will personally volunteer to " get rid" of the food...lol
Travejo just lost her grandmother
There is a plane where Jacques can turn an artichoke just so.
Skip to
0:48
!2:00 No Chef, Julia would not pardon you for the black pepper in the mousse instead of the white. She will now haunt you, lol.
Me too
14:50 😋😋
33.
What I learned: Artichoke is basically useless for a food source.
I don't eat anything you have to boil alive.
Jacques Pépin, - the original and the best...
When I was a butcher apprentice my mentor told me to watch how jaques ties roasts and in this case the fish. I always tell the new guys in the shop to watch how jaques ties. Love it!
the technique Pepin has is really amazing. I do not plan on making anything from this video but just watching him cook relaxes me.
infamouskong I thought I was the only person who did that lol
Yup - me too! Although I might try to make that shrimp dish.
oooh. try the shrimp mousse! worth it.
This man and chives. Everywhere chives. Unpretentious food and flavors presented in masterful ways.
Jacques Pepin is a culinary god !! His skills just can not be passed.
Someone get this man the Nobel Prize, already!
9:25 "White wine in there, 2 table spoon..." *Dumps like a cup of wine in the pot* "...maybe a bit more."
I love it when he says, "change hand".
Love his accent. AND the fact he can cook is a bonus!
I just love humble chefs
Pepin must be the Tim Duncan of chefs... so fundamental
Stoyan Tsalev '
I love you Mister Pépin !
mr pepin, you truly inspire me. thank you!
I love how everything is his favorite food :).
A true master in the kitchen. I'm inspired by you and will always be grateful for all the great techniques and recipes you've shared with us through the years. Happy cooking Jacques and carry on.
3:01 I love the way he says *emulsifies* !
THIS GUY AND GIULIA!!!!!!!!!! WOW JUST THE VERY BEST!!!!!!!!!!!! LOVE THEM.
I don't have a food processor but this show makes me want to buy one. I love quenelles. In France you can buy them in cans. but of course the best are in restaurants.
Thank you and God Bless you Jacques!!
never seen or even heard of this guy but watching him it is obvious he knows his way around a kitchen...very good,I say!
When the Master talks I listen!
Amazing cooking, thanks for sharing !!
He was the dean in my school before I gratuated, he's definitely one of the greats! Still dnt knw how he makes everything look so easy xD
he makes it look easy because,for him, it is easy
if you did it 12hrs a day everyday for 50 years it would be easy for you too
roman14032 True
If I tried to do what he does my new nick name would be "stumpy"
What school
Lovely. Merci Jacques Pepin
this guy loves his chives
oh He is so wonderful:)... i love all His videos:)
LOL 14:30 it sounds like he's saying "now cook this shit in the oven" XD
Чумовой мужик!!
Awesome guy!
jacques you are the best thank you
I'm with Jacques on the black pepper and I think it's great that he still acknowledges Julia Child but white pepper sucks.
Of course white pepper sucks black is much better he is knows way more then Julia
"he is knows way more then (than) Julia" WHAT?
White pepper most certainly does NOT suck. There's a time and place for everything. If you really want to understand and DISCERN the difference between the peppercorns, buy whole black, white, red and green, grind them separately, and TASTE EACH ONE. They all have different qualities. White pepper tastes great in mashed potatoes, cream sauces (kind of like nutmeg) and when seasoning fried chicken! And that's just for starters. Because you have a preference for one thing doesn't mean the other one sucks. You've certainly got a lot to learn. Hope you don't fancy yourself a chef.
I think it was just a matter of personal preference in this case, and the line towards Julia was just acknowledging another professional's opinion as equally reasonable.
Correct IMO. I don't know if this is an endorsement, but one the Colonel's 11 secret herbs and spices was white pepper!
Wonderful...just delicious...I am so hungry!!!
You are too good,thank you grateful.
I love this man!
13:17 the chefs reaction when they know they fucked up and forgot to add salt, this is how I know the guy has true passion for cooking. Even when there's no pressure he knows how to season and improve his dish because he takes too much pride to send out swill
When I was working in professional kitchens, the Saucier made all his sauces without salt before service. At service, before saucing the dish, the sauce would be seasoned and finished with butter. The reason for this is that as the evening goes, the sauces will gradually reduce and may become too salty. An unseasoned sauce does not taste good. With practice, one learns how much salt is required. I still season right before service at home.
Love this guy!!!
Delightful & delicious.....