What I love about Jaques compared to other celebrity chefs and especially compared to other TH-cam cooks, is he makes cooking more approachable for small families like our (2-3 family members). He also does it for the average family out there as well. He’s not about going out and looking for the most expensive ingredients, or the largest ingredients either. He’s looking to cook the more humble dishes, and he’s more of a humble person. At least that’s the vibe I get from his videos. Also he’s not afraid to make a mistake, and he also uses what he has on hand. That’s the mark of a great chef! We need more people like him today!
He uses the best stuff, he just doesn’t brag about it. He also has a calm voice of assurance that I can make the dish too. Never judgy like a lot of TV chefs.
What a time to be alive where a famous and influential chef like Jacques Pépin is making instructional videos on TH-cam for the average joe to learn from. Amazing.
I have been looking at countless Brussel sprouts recipes lately to find ideas, but the idea of dicing the sprouts finely before browning them in a pan in a genius move I haven't seen anywhere else. Increasing the browsable surface area means increasing flavor! Thanks for the inspiration!
It's nice to see a video like this and a world class chef just keeping it simple. Not 100 ingredients and 10 things that someone at home isn't going to have in the pantry. Just fantastic.
I'm not a big fan of brussel sprouts, but obviously I haven't been served properly prepared brussel sprouts. This looks absolutely amazing. Everything goes better with bacon!
I boil the sprouts then drain the water.Put the sprouts in a dish plenty of butter and in the oven on a low gas.New to me frying diced sprouts clever genius chef.
I've done something like this, cribbing from a restaurant meal which also used dried cranberries. I am certainly going to try it this way now too. Thanks!
I just made this tonight! I paired it with brown rice and squash. A perfect fall-colored plate.😊👍🏼 Jacques, I could watch you cook all day! Thank you!!!🙏🏼
I have noticed on KQED's channel Chef Pepin' has not posted any new cooking from home videos in a while. I hope he is well. Love watching him cook in his home.
Jacques cooking videos are so easy and simple to understand and they look so good! Thank you. I hate Brussel Sprouts but these look more edible than any I have ever seen, and I imagine this cooking method could be used to cook other veggies as well, like asparagus maybe?
I love Brussels Sprouts! But I think a one to one ratio of bacon to sprouts would really enhance this dish. Also you could leave out the olive oil. Why contaminate the bacon fat with something healthy like olive oil??? You are a wonderful teacher!!!👍🤣👍
I’m born and living in Brussels, and, of course, Brussels Sprouts are my favorite vegetable ! I’m growing… a pair… on my balcony, but that does not not look convincing so far!
😋 yum. I wonder if deglazing the pan would be ideal over adding that bit of water or oil. Hey those juicy bits at the bottom. Delicious side dish for any meal.
I like my maillard browning so I probably overcook my brussel sprouts for most people, but I honestly love my oven roasted brussel sprouts with oil, salt and pepper halved in the oven at 450 for 18-20 minutes. I gotta try this too...
Only this man could make me crave brussles sprouts lol! But I doubt even he could make lima beans palatable for me.....he's the best tho. I love learning from Jacques Pepin.
Crisp chopped bacon in pan (minced ham works too) , sautee sliced sweet onions and garlic, add cooked or canned ( rinsed ) limas with a bit of fresh squeezed orange juice, stir and cook over low heat few min. til o.j. disappears. Garnish with a bit of orange zest. Pretty good.
@@joannaedwards6325 That sounds pretty darn good! I think I'll do this recipe and hand blender the lima beans before adding the OJ...or maybe even adding cream and butter. Thx!
@@daphnepearce9411 Good idea. The skin on limas is what turns ppl off I think. Actually pureeing limas would make them a good addition.to any salty/smoked meat dish/soup. You're so smart. And butter makes EVERYTHING better. Huh??
@@joannaedwards6325 lol! Yes, as long as there's a side of bacon! I thought of blending because thats how I make my refried beans. I wouldn't want to eat them with the skins on.
What I love about Jaques compared to other celebrity chefs and especially compared to other TH-cam cooks, is he makes cooking more approachable for small families like our (2-3 family members). He also does it for the average family out there as well. He’s not about going out and looking for the most expensive ingredients, or the largest ingredients either. He’s looking to cook the more humble dishes, and he’s more of a humble person. At least that’s the vibe I get from his videos. Also he’s not afraid to make a mistake, and he also uses what he has on hand. That’s the mark of a great chef! We need more people like him today!
He uses the best stuff, he just doesn’t brag about it. He also has a calm voice of assurance that I can make the dish too. Never judgy like a lot of TV chefs.
Yeah, compared to Gordon Ramsay.
I concur, well said! The man is a chef and a gentleman, the best that France has to offer1
Jacques is everything good in the world. He and Mr. Rogers have taught me how to exist as a human being.
You mean uncle Rodger?
What an amazing way to convey that. I feel the exact same way.
with a little PeeWee Herman thrown in for spice
Exactly.
Jim Rogers is a wealth of information
Martian brains and bacon, yum!
What a time to be alive where a famous and influential chef like Jacques Pépin is making instructional videos on TH-cam for the average joe to learn from. Amazing.
It’s a relief to see a recipe that doesn’t require cooking sprouts until they’re black, ashen and leathery. Thank you!
Our most loved and respected friend on youtube💕
Love you Jaques hope you are doing well
Chef Pepin you're the man .
It's great to see Jacques Pepin do what he does best. A true talent in the kitchen.
Waow.... I've never seen a comment like this before. Can I take a picture of it?
Cher Jacques Pépin, vous êtes le meilleur !! 🙂
Going to market today. Brussel sprouts here I come.
I could watch Jacques cook anything. He's the best.
I have been looking at countless Brussel sprouts recipes lately to find ideas, but the idea of dicing the sprouts finely before browning them in a pan in a genius move I haven't seen anywhere else. Increasing the browsable surface area means increasing flavor! Thanks for the inspiration!
Let us know how they turn out!
@@kqed They turned out great! I added an orange juice, white wine, and maple syrup glaze to them and it turned out perfect.
@@Jackoderes Could you direct us to a recipe? I'd love to try it!
Once again I am reassured by Chef Pepin. His approach is always so calm and fatherly.
You are a chef for us common people. Be safe and never change.
Two ingredients, one pan - perfect. Thanks.
Finally brussel sprouts! Merci Chef
Love Him!! Always look forward to watching him! The Best Teacher
I agree with Nate. I love him. I’m so sad he lost his wife earlier this year. He clearly loved her
He is the best! I would donate my years to someone like him!
Never thought of cutting Brussels sprouts this way. Now will do!
Odd, I was just thinking about Brussels sprouts this morning. Sounds so good Chef. You’re the man.
3 ingredients and even I can do this... thank you Jacques
You just have to love Jacques!
That's brilliant chef! I have honestly never thought about slicing brussel sprouts. Definitely will be doing that.
Just when I thought I'd done all that could be done with Brussel sprouts
Also nice in salad when it’s sliced thinly
This is a great technique! If you try it once, you'll be addicted, it's just delicious!
Bless you Jacques.
I always par boiled them, then shocked in ice water but I will try this thin slice method. I like shallots and a bit of basalmic to finish...yum
Like having grandpa in the kitchen, thank you❤️
Love Him!! Always look forward to his Videos. Great Teacher
Happy Cooking!!
I am thankful, indeed. How I love and respect this man!
Thank you so much Jacques!🌿
It's nice to see a video like this and a world class chef just keeping it simple. Not 100 ingredients and 10 things that someone at home isn't going to have in the pantry. Just fantastic.
I love this man. You like it this way or that way, it doesn’t matter as long as you like the way it taste. Happy cooking fr!
I love that, too. Nothing is written in stone.
Genius Chef❤️
I don't fancy brussel sprouts but I would eat them merely because Chef Pepin prepared them.
That looks delicious and so easy!
I think I would be tempted to deglaze the pan with a touch of balsamic vinegar and mix in some honey... 🤤
The master of elegantly simple.
I'm not a big fan of brussel sprouts, but obviously I haven't been served properly prepared brussel sprouts. This looks absolutely amazing. Everything goes better with bacon!
Can’t wait to try this one ☝️
What a lovely man 🤩. So soft spoken and classy … I will definitely be doing this for tomorrow’s thanksgiving dinner ❤❤❤🇨🇦🇨🇦🇨🇦
There's nothing better than simple and delicious food. I'm going to try this.
I will totally be trying this chef
I boil the sprouts then drain the water.Put the sprouts in a dish plenty of butter and in the oven on a low gas.New to me frying diced sprouts clever genius chef.
I love his knife skills.
I love cooking this recipe, but I also add super greens and shallots! Merci Jacques. ❤
Love you Jacques, you're a great teacher
One of My Heroes! Thank you.
LOVE, LOVE, LOVE Jacques!!!
I've done something like this, cribbing from a restaurant meal which also used dried cranberries.
I am certainly going to try it this way now too.
Thanks!
I have made this recipe! It is awesome since IMHO bacon is "food from the Gods"!.....Love it!
Damn that looks good, thanks again Chef . You’re the best
Amazing, I’ve learned so much from these simple videos
Do you have a favorite so far?
@@kqed so many, the turkey neck one that hit recently looks so simple and delicious. Going to try that one
@@modjo3456 Let us know how it turns out!
What a great way to start a day !!!! He makes it look so easy 💯💯💯
this particular recipe is actually easy to do ...
Just beautiful. I can smell this! Thanks.
I just made this tonight! I paired it with brown rice and squash.
A perfect fall-colored plate.😊👍🏼
Jacques, I could watch you cook all day!
Thank you!!!🙏🏼
Do we think alike? I was just thinking about this dish! Merci beaucoup, Jacques!
I have been making this for years! I add pine nuts before serving and it is just amazing. Now I see my fav Chef make it. ;)
I love this recipe for Brussel Sprouts. Its my go to recipe now and it don't last long at dinner.
Julia would be prout of you!! Thank you Chef, EZ and Tasty.I just made it,done in 5min.
Love this guy!
I have noticed on KQED's channel Chef Pepin' has not posted any new cooking from home videos in a while. I hope he is well. Love watching him cook in his home.
Healthy and delicious
Delicious, chef
Thank you so much.
i like watching you on my local PBS. Your food is really fancy but it always looks delicious and yummy.
Thanks for watching!
i did this today and it is super best - so simple - i used to do much more to sprouts - not anymore
Jacques cooking videos are so easy and simple to understand and they look so good! Thank you.
I hate Brussel Sprouts but these look more edible than any I have ever seen, and I imagine this cooking method could be used to cook other veggies as well, like asparagus maybe?
Great dish anytime.
Amazing chef 💓💓💓
I found him doing this recipe in an old video, and made them last night. They were delicious, simple yet so satisfying!
So simple and good!
I am going to make this. Easy and delicious!
Let us know how they turn out!
Just tested this : incredibly simple. Incredibly good.
Add crushed walnuts and garlic, once cooked deglaze pan with white wine and add some butter. It takes this to a different level.
So simple yet so amazing!
Excellent - Thank you
Making this on Thanksgiving this year. Thanks Jacques!
I tried it and let it cook a bit longer,....Excellent! Thank You.
I love Brussels Sprouts! But I think a one to one ratio of bacon to sprouts would really enhance this dish. Also you could leave out the olive oil. Why contaminate the bacon fat with something healthy like olive oil??? You are a wonderful teacher!!!👍🤣👍
Beautiful
Made this last night. It took about 10 minutes and it was great! My new favorite Brussels sprouts recipe. I'll try it with pancetta next.
Simple and quick. Delicious.
This is one of my favourite also. Somewhere I saw it with also some fig and some balsamic. I like the figs in there but not so much the balsamic.
I’m born and living in Brussels, and, of course, Brussels Sprouts are my favorite vegetable ! I’m growing… a pair… on my balcony, but that does not not look convincing so far!
😋 yum. I wonder if deglazing the pan would be ideal over adding that bit of water or oil. Hey those juicy bits at the bottom. Delicious side dish for any meal.
Jacques is the best teacher I’ve ever known.
I like my maillard browning so I probably overcook my brussel sprouts for most people, but I honestly love my oven roasted brussel sprouts with oil, salt and pepper halved in the oven at 450 for 18-20 minutes. I gotta try this too...
i would cook this longer probably
I have all the ingredients! I just cut my brussel sprouts into half before cooking, it's all good :)
Unpretentious food by an unpretentious man of great experience.
I've cut the sprouts in half, but I like this idea better.
That’s it!
Only this man could make me crave brussles sprouts lol! But I doubt even he could make lima beans palatable for me.....he's the best tho. I love learning from Jacques Pepin.
Me too and lime beans but if anyone could it would be Chef Pepin.
Crisp chopped bacon in pan (minced ham works too) , sautee sliced sweet onions and garlic, add cooked or canned ( rinsed ) limas with a bit of fresh squeezed orange juice, stir and cook over low heat few min. til o.j. disappears. Garnish with a bit of orange zest. Pretty good.
@@joannaedwards6325 That sounds pretty darn good! I think I'll do this recipe and hand blender the lima beans before adding the OJ...or maybe even adding cream and butter. Thx!
@@daphnepearce9411
Good idea. The skin on limas is what turns ppl off I think. Actually pureeing limas would make them a good addition.to any salty/smoked meat dish/soup. You're so smart. And butter makes EVERYTHING better. Huh??
@@joannaedwards6325 lol! Yes, as long as there's a side of bacon! I thought of blending because thats how I make my refried beans. I wouldn't want to eat them with the skins on.
My number 2 favorite food made with my number 1 favorite food.
(Credit Ron Swanson)
It so happens I have some brussel sprouts and some bacon in my fridge, I'll try that for breakfast today.
I love your videos, but this is the first time the audio had a problem. I'm sure you'll resolve it though. Merci pour les vidéos fantastiques. 🥂🍾
Thanks for letting us know!
Used to cook spouts often, not finding as fresh as these now, or have to buy bulk pack too many for one, Is a curios looking plant in garden.
I think he could put molten lava in his mouth and say, "It's just a little warm."