I love how Jacques Pépin shows us dishes and techniques he served President De Gaulle and Eisenhower to just something cheap and easy. I cannot imagine a more humble chef. There is no pretentiousness about canned chicken or microwave which some modern chefs would openly mock and humiliate. Good food belongs to everyone, rich or poor!
Jacques it would be understatement to say you didn’t change my life in a big way really. I stumbled on your videos a couple years ago by accident and I found them calming like Bob Ross paint videos and through time I noticed one strange thing about them, you don’t cook anything by recipes; you just open the fridge and make great meals which I start mimicking. now thanks to you not I only don’t go to fast food restaurants I enjoy cooking great meals and live a healthy life style. Love you and wish you many more happy cooking years
I’m so grateful to be alive in the time of Jacques Pepin, a man with the skill and training to be a complete snob (like some other celebrity chefs I could name), but who is so heartwarmingly down to earth and genuine. What I wouldn’t give to meet him.
Did you see the video where he makes a spread from all the left over cheese in his fridge? He throws a dozen different fancy cheeses in it and at the end he unwraps a slice of American cheese and throws it in with the roquefort, gruyere, etc. Jacques is many things but pretentious is not one of them.
In France, this would be an everyday evening dish. Not too expensive, easy to make, very savory and you can get protein from the chicken and the lentils. All this served with some wine, bread and maybe fruits or cheese for desert. Simple indeed
I’m French-no no no canned chicken for me. I could pluck two fresh chicken filets or something chicken from my freezer or refrigerator and cook it in no time at all and…if I didn’t have fresh chicken, there will be no chicken in that dish.
It's absolutely absurd to hear Mr. Pepín call himself a "cook" when he is clearly way more than that and way more than a Master Chef. He is down to earth, full of love for what he does along with humility.
I used this video to cook lentils for the very first time. I used roasted chicken and added fresh mushrooms and everything else as he said. I enjoyed 4 bowls by myself. This is a winner!
Love this man!! He is preparing delicious dishes in a very simply designed kitchen resembling 90% of the American households , not in some fancy shmancy surroundings with state of the art ovens and grills that no one can afford !! Bravo Jacque! I wish you very long and healthy life!
Didn't have a can of chicken in the pantry, (the local co-op doesn't sell it) so I'm using yesterday's chicken from the Sunday lunch. My partner said she would like a chicken dish when she gets home from work tonight. I think she'll love it! In addition to my home-grown parsley, I'm using my home-grown tarragon, too. Nice one, Jacques !
Again, I must say a lifetime of thank you s not only to kqed but all the wonderful chefs who gave so freely to public programming. As a kid it inspired a lifetime of love of cooking. Vive la owed. Vive la Jacque pepin!
Thank you, I appreciate these videos for those who are on a budget while groceries keep costing us more and more. It is still possible to eat healthy when short on time.
This is great. People like me have to keep canned stuff because we live in hurricane prone area. Once the hurricane season is over this is a nice way use up the emergency stuff.
He is an institution..he offers the world so many gifts.Culinary skill.He's a scholar with all of his books ,a wonderful television personality and an artist,his painting style is "charming". That's just a few attributes.Plus he's great with his friends,stories about him and Julia Child and of course,I love it when he is loving on his daughter.He gives her no slack(LOL) and his beautiful granddaughter.She is just like him.Loves food and cooking.Of course,Mrs. Pepin,occasionally she graces the set too.God bless you Chef Pepin,we love you.🤗
My son has many food allergies so I made him a with Lentil and potato soup. The lentils were sauteed with olive oil and vegan butter, than add organic beef bone broth, salt and pepper. That's it. As Jacques would say, delicious. Thanks for the inspiration, Jacques!
The market had canned chicken on sale so I bought 6 cans. I love lentil dishes (and garlic) so I think I'll make this recipe, but I'll substitute the corn for either brown rice or pasta shells. The recipe can easily feed 6 persons especially if you have a dinner salad with it. I so love Jacques Pepin's approach to cooking. He makes every dish a masterpiece even if it's a budget meal.
Watching this while eating my ham and cheese sandwich with Dijon mustard at work, I love these videos because they’re simple enough I can try them after work. Absolutely fantastic
Thank you for many, many years of glorious food while cooking on a budget. You helped me get through college, graduate school, and law school with wonderful food, and my family still loves your wonderful food and style of cooking, as do I.
Must try this one. Lentils are a favourite. We make many summer salads with them over couscous ( 1. lentil/beet/ sweet peppers; 2. lentil/corn/parsley/cucumber/capers; with their special dressings.)
I would love to visit Jacques and just eat whatever he cooked. This humble dish would never taste better than as made here. Heck, if Jacques made me an iceberg salad, it would probably be the best I've ever had. I learn so much every time I watch.
My Chilean mom puts chicken legs in and keeps the bones and skin in. Alot of Chilean casseroles are like this...seafood too...they keep the shells on. It's nice to see what you can do with dried and canned food too.
Jacques always amazes and educates in such a humble and entertaining way.. Me, I've always drained and discarded the liquid from canned corn. When Jacques incorporates that liquid in his dish, I realize the selfish arrogance of my ways lol.
It's a good idea to taste the liquid from canned goods before incorporating it. Sometimes it is very salty. Sometimes it isn't the flavor you are looking for. Sometimes you even want to drain and rinse the canned goods before using them. If you can use the liquid, of course, you are getting some of the "good" of the food, e.g., vitamins, as well as flavor.
I have these ingredients in different forms in my freezer and refrigerator, and garden. For a bit more color, I have some specialty canned piquillo peppers in the pantry. I only have two people to feed...and leftovers of this sort do not appeal to me. I AM going to try my hand at 'downsizing' this dish! WITHOUT THIS VIDEO, I would never have had the idea to do this tonight!
Wait! Give some to your neighbors, or an elderly person. or drop it off at the hospital, with a list of the ingredients and " AS MADE BY JAQUES PEPIN". Do you live near Boston?
The lentils cook about the same rate as rice. Add a cup of rice at the beginning if you eat rice. Stretch it further. Still not expensive. Seasonings. Vegetables. Herbs. Flavor it any way you like. Hence, much of the cuisine of South Asia. Delicious, affordable, feed your loved ones. 😊🌶🎶❤️💕🦊
Even though I'd sub out the canned chicken for leftover chicken (especially pre-cooked supermarket rotisserie chicken) and the canned corn for frozen, this seems like a great recipe for a quick and hearty weeknight meal.
If you cook the lentils with a tbsp of vinegar it greatly improves the texture. Without, they get mushy. There's a myth that cooking lentils with acid makes them tough or extends cooking time.
Dear Jacques and Claudine. How about Cooking at Home From the Garden for an episode? Beginning with a walk through the garden (home or other) to pick up vegetables at their peak: tomatoes, spinach, fresh herbs etc. Then prepare simple summer classics like tomato carpaccio, pasta with fresh herbs, bread loaf stuffed with peppers and aubergine, watermelon and mint, to name a few. Even lobster roll if it has a fresh herb twist. It would be great to show not only how to prepare dishes, but to suggest what to grow in your garden.
![KRK - ชนิสรา Ft.WanMai , N/A [Official MV] Prod. By Sakarin](http://i.ytimg.com/vi/C-WMwwYobcU/mqdefault.jpg)
I love how Jacques Pépin shows us dishes and techniques he served President De Gaulle and Eisenhower to just something cheap and easy. I cannot imagine a more humble chef. There is no pretentiousness about canned chicken or microwave which some modern chefs would openly mock and humiliate. Good food belongs to everyone, rich or poor!
Jacques Pépin is the KING of chefs and non-pretentious cooking. Thank you, Chef Jaques ❤
Wonderfully said
He is a treasure.
Could not have said it better myself. Just perfect comment here, cheers friend
Thank you for saying that. Sometimes I can be a little pretentious myself.
Jacques it would be understatement to say you didn’t change my life in a big way really. I stumbled on your videos a couple years ago by accident and I found them calming like Bob Ross paint videos and through time I noticed one strange thing about them, you don’t cook anything by recipes; you just open the fridge and make great meals which I start mimicking. now thanks to you not I only don’t go to fast food restaurants I enjoy cooking great meals and live a healthy life style. Love you and wish you many more happy cooking years
I’m so grateful to be alive in the time of Jacques Pepin, a man with the skill and training to be a complete snob (like some other celebrity chefs I could name), but who is so heartwarmingly down to earth and genuine. What I wouldn’t give to meet him.
WAKE UP HONEY NEW PÉPIN VIDEO JUST DROPPED
When he said “yeaa!” At his opening the pot at the same as the timer went off, I had to rewind. He is SO adorable!
I stopped the video because I thought it was a timer in my house, lol
If Jacques isn't too good for canned chicken, no one is.
Did you see the video where he makes a spread from all the left over cheese in his fridge? He throws a dozen different fancy cheeses in it and at the end he unwraps a slice of American cheese and throws it in with the roquefort, gruyere, etc. Jacques is many things but pretentious is not one of them.
The cheese dip!!! Canned chicken, only Jacque.
I never buy canned chicken, however I do have leftover chicken on a regular basis.
@@rycoli Or the cassolette with a hotdog!
He could make a can of cat food taste good
Recipe says 2-3 cloves of garlic'. Jacques puts in 6. Love it!
My wife does 6he same thing. She doubles the garlic.
I do the same thing, dishes can take a lot of garlic for my taste
It's an awesome thing to have Jacques Pepin still cooking in front of the camera in 2021.
Jacques deboned a chicken and left the flesh completely in tact. He’s a magician and my cooking muse!
I don't think any chef can make food so easily for everyone to enjoy like Jacques.
Not gonna lie. A can of chicken would be the last thing I thought I'd ever see in Jaques Pepin's pantry.
It's because it's a pandemic time...the economy and families are affected.
In France, this would be an everyday evening dish. Not too expensive, easy to make, very savory and you can get protein from the chicken and the lentils. All this served with some wine, bread and maybe fruits or cheese for desert. Simple indeed
Nothing wrong with canned chicken
After seeing him use it now I don't feel so bad using it myself....I love him he's such a treasure!
I’m French-no no no canned chicken for me. I could pluck two fresh chicken filets or something chicken from my freezer or refrigerator and cook it in no time at all and…if I didn’t have fresh chicken, there will be no chicken in that dish.
Je t’adore Jacques!
Jacques, grand master.
He uses so much olive oil. I love the imprecise ingredients of the master chef. He’s fantastique
It's absolutely absurd to hear Mr. Pepín call himself a "cook" when he is clearly way more than that and way more than a Master Chef. He is down to earth, full of love for what he does along with humility.
I used this video to cook lentils for the very first time. I used roasted chicken and added fresh mushrooms and everything else as he said. I enjoyed 4 bowls by myself. This is a winner!
Love this man!! He is preparing delicious dishes in a very simply designed kitchen resembling 90% of the American households , not in some fancy shmancy surroundings with state of the art ovens and grills that no one can afford !! Bravo Jacque! I wish you very long and healthy life!
Didn't have a can of chicken in the pantry, (the local co-op doesn't sell it) so I'm using yesterday's chicken from the Sunday lunch. My partner said she would like a chicken dish when she gets home from work tonight. I think she'll love it! In addition to my home-grown parsley, I'm using my home-grown tarragon, too. Nice one, Jacques !
If there is a zombie apocalypse and I can grab three things, Jacques Pepin will be one of them.
#1: your chef's knife?
Again, I must say a lifetime of thank you s not only to kqed but all the wonderful chefs who gave so freely to public programming. As a kid it inspired a lifetime of love of cooking. Vive la owed. Vive la Jacque pepin!
Always click right away
Yeh he's brilliant! Seems like a humble fella
Thank you Chef.
You really helped get me through this pandemic. And Looks like it’s far from over.
Please don’t stop “Cooking at Home”
The ultimate proof of a good cook is to be able to turn whatever you have into good food. Chef Jacques shows the way.
Effective and most excellent greatness, I might get there.
Thank you, I appreciate these videos for those who are on a budget while groceries keep costing us more and more. It is still possible to eat healthy when short on time.
Jacque u mad genius!
This is great. People like me have to keep canned stuff because we live in hurricane prone area. Once the hurricane season is over this is a nice way use up the emergency stuff.
He is an institution..he offers the world so many gifts.Culinary skill.He's a scholar with all of his books ,a wonderful television personality and an artist,his painting style is "charming". That's just a few attributes.Plus he's great with his friends,stories about him and Julia Child and of course,I love it when he is loving on his daughter.He gives her no slack(LOL) and his beautiful granddaughter.She is just like him.Loves food and cooking.Of course,Mrs. Pepin,occasionally she graces the set too.God bless you Chef Pepin,we love you.🤗
Now I know how to cook lentils. Tks Jacques.
Love when he does peasant pantry cooking🎉
Such an easy and nutritious recipe. Thank you Monsieur Peppin!
I love this series so much! Thanks you!
Hes so reaxing to watch i always enyoy watching his vidieos and you can learn so much from him coz hes a master
Great recipe using ingredients found in every kitchen. That's why I love Jacque's cooking you can find everything at your neighborhood grocery
Another brilliant recipe..and so simple
This man can do no wrong. 100% love
Chef Pepin makes everything look so delish.
Another great one Jacques! Merci.
Looks so delicious 😋, trying this recipe today!!!! thank you my beloved chef!!♡♡♡♡♡
My son has many food allergies so I made him a with Lentil and potato soup. The lentils were sauteed with olive oil and vegan butter, than add organic beef bone broth, salt and pepper. That's it. As Jacques would say, delicious. Thanks for the inspiration, Jacques!
The market had canned chicken on sale so I bought 6 cans. I love lentil dishes (and garlic) so I think I'll make this recipe, but I'll substitute the corn for either brown rice or pasta shells. The recipe can easily feed 6 persons especially if you have a dinner salad with it. I so love Jacques Pepin's approach to cooking. He makes every dish a masterpiece even if it's a budget meal.
Thanks Jacques. Another recipe for me to cook this week. I love lentils, dishes like this I can eat them most of the week.
Happy cooking. Such a beautiful mantra.
I ADORE READING
As usual amazingly simple and classy!
Thank you so much for your simple meals always.
i love lentils with anything [north east of england] ie chicken,ribs ,ham hock but never canned chicken! but lf the master cooks this i will try it.
I K R ! ! !
Try them with chorizo and bell pepper, trust me you wont regret it.
@@ignacioponceladiaz4885 thanks we will try this
I got so excited when I saw a new vid from him!!
Lentils are in the pantry and on the menu. Thanks for the reminder of how easy they can be!
Made this today. Not with chicken but with a can of pulled pork. Great idea and so simple! Had a great lunch.
A great recipe for places when you don't have access to refrigeration like at a campground or at the cottage.
Watching this while eating my ham and cheese sandwich with Dijon mustard at work, I love these videos because they’re simple enough I can try them after work. Absolutely fantastic
Thank you for many, many years of glorious food while cooking on a budget. You helped me get through college, graduate school, and law school with wonderful food, and my family still loves your wonderful food and style of cooking, as do I.
What are some of your favourite recipes of Mr Pepin ? If possible provide the link of the recipes/videos.
Fast and easy recipes from the master!
Easy-peasy😄 Healthy lentils🏋️ Thank u Jacques❣️🌟
Still the best chef for most people …
Healthy, inexpensive, and quick meal. I love it.
Awesome thanks for the recipe
i love these little vids. he's great 😊 i love his accent - and his pan, i think hes french - those hand ! tres bon, monsieur ,tres bon
Thanks to this dude, when I'm cooking at home my internal monologue has a thick French accent.
Must try this one. Lentils are a favourite. We make many summer salads with them over couscous ( 1. lentil/beet/ sweet peppers; 2. lentil/corn/parsley/cucumber/capers; with their special dressings.)
I would love to visit Jacques and just eat whatever he cooked. This humble dish would never taste better than as made here. Heck, if Jacques made me an iceberg salad, it would probably be the best I've ever had. I learn so much every time I watch.
Best part of lentils is they get better the longer they cook.
So simple, so good - thank you!
I loved watching him, with Julia childs. Battle of the, cooks.
I love this type of home cooking. Never mind these celebrities with thier "restaurant quality" meals.
YUMMMMM !
Awesome, now have another great Jacques idea for leftover baked chicken, Many Thanks !!
My Chilean mom puts chicken legs in and keeps the bones and skin in. Alot of Chilean casseroles are like this...seafood too...they keep the shells on. It's nice to see what you can do with dried and canned food too.
The best knive skills is the business. One of my food idols.
This man inspires me!
Whoa crazy I made almost the same thing the other day except peas not corn and a different stock
Cool beans! I think that, for once, I really do have all those ingredients on hand.
They're legumes 😉
Over some rice .a winner
Jacques always amazes and educates in such a humble and entertaining way.. Me, I've always drained and discarded the liquid from canned corn. When Jacques incorporates that liquid in his dish, I realize the selfish arrogance of my ways lol.
It's a good idea to taste the liquid from canned goods before incorporating it. Sometimes it is very salty. Sometimes it isn't the flavor you are looking for. Sometimes you even want to drain and rinse the canned goods before using them. If you can use the liquid, of course, you are getting some of the "good" of the food, e.g., vitamins, as well as flavor.
I always watch with apprehension to see if it is possible I can het through a video and say I actually have every ingredient needed!
On a chilly night with some crusty bread 💕
Finally a new video!!!
Greetings from southcentral Texas USA
Thank you, sir. Again, thank you. You are wonderful.
Mister Pepin is an amazing master chef! He is fabulous!
Great chefs can make a meal right out of the bleu🤩
u da man Jack
looks good
brilliant !!!
Thank you.
Thank you for this💝
Excellent 😋
In China, during our lockdown, there was no meat to be had. Canned chicken and lentils would have been a godsend.
I have these ingredients in different forms in my freezer and refrigerator, and garden. For a bit more color, I have some specialty canned piquillo peppers in the pantry. I only have two people to feed...and leftovers of this sort do not appeal to me. I AM going to try my hand at 'downsizing' this dish! WITHOUT THIS VIDEO, I would never have had the idea to do this tonight!
Wait! Give some to your neighbors, or an elderly person. or drop it off at the hospital, with a list of the ingredients and " AS MADE BY JAQUES PEPIN". Do you live near Boston?
@@jdd8826 I AM an elderly person! In my Independent Living Community, lentils are not high on the list of favorite foods.
Another idea, the lentils can be supplemented by boiled chickpeas (soaked in water for minimum 6-8 hours and then boiled till soft yet firm).
Money. This is the master at work!
That serves me.
Delicious
The lentils cook about the same rate as rice. Add a cup of rice at the beginning if you eat rice. Stretch it further. Still not expensive. Seasonings. Vegetables. Herbs. Flavor it any way you like. Hence, much of the cuisine of South Asia. Delicious, affordable, feed your loved ones. 😊🌶🎶❤️💕🦊
Even though I'd sub out the canned chicken for leftover chicken (especially pre-cooked supermarket rotisserie chicken) and the canned corn for frozen, this seems like a great recipe for a quick and hearty weeknight meal.
Or fresh corn. It’s summer!
I always throw out the juices from the cans like a fool!! I will never do that again!
If you cook the lentils with a tbsp of vinegar it greatly improves the texture. Without, they get mushy. There's a myth that cooking lentils with acid makes them tough or extends cooking time.
I love BTB.
Don't be shy w/ that garlic!
love
Dear Jacques and Claudine. How about Cooking at Home From the Garden for an episode? Beginning with a walk through the garden (home or other) to pick up vegetables at their peak: tomatoes, spinach, fresh herbs etc. Then prepare simple summer classics like tomato carpaccio, pasta with fresh herbs, bread loaf stuffed with peppers and aubergine, watermelon and mint, to name a few. Even lobster roll if it has a fresh herb twist. It would be great to show not only how to prepare dishes, but to suggest what to grow in your garden.