I've been bingewatching all the videos and here are the things i learned from Chef Jean-Pierre: 1. Recipes are simple, a child could make it. 2. Mis en place 3. Measure carefully 4. Onyo first 5. Keep things in the freezer for 17 years.
@@CarolinaGirlCreationZ Yeah Chef Jean-Pierre is the best. Your channel is not too bad either. But what is up with naming that chicken colonel sanders?
@@Flimpofloempieflomp Hahahaha! Colonel Sanders adopted me after winning the fight with a bunch of other straight run chickens that all but one turned out to be roosters. He ran to my back yard after being chased by a doggie forever so I started taking care of him. The name Colonel Sanders started off being a joke before my back door neighbor gave him to me but by the time that happened, "Colonel" was what he recognized when it was snack time. LOL! Also, my channel? The channel I have here is probably awful. I have an art channel that I have like 5 videos or so on but the time it takes to edit and post.... meh... It's so time consuming. LOL!
@@CarolinaGirlCreationZ Hey if the name sticks it sticks. It could be worse like Drumstick or Doc Cluck or something. At least your channel has some content. I only have one or two of my daughters and maybe one of my old doggo. Please do link that art channel. Is it about drawing or something like that cause i do like to draw myself and inspiration is always a good thing. Don't know about the editing of videos but i reckon it takes alot time and patience :)
While in the US Navy, I took culinary classes. The first rule my french chef taught me was that a cooked egg should NEVER HAVE BROWN on it. You just brought up a lot of good memories!
US NAVY CORPSMAN VIETNAM WAR. Never had to treat anyone for Food Poisoning. I served Stateside in New York, Bethesda Navel Hospital. I have never eaten so well. You must know I never missed SOS Chow. Problem. Only once a Week. LOLOLOLOL
As a chef for almost 15 years now I can also agree. If you dont have everything ready and you cannot fully concentrate on the actual cooking part fully, you'll almost definitely mess stuff up. No matter how good you are. So make sure you pre chop all your Onyo and stuff before you start people!
Chef Jean Pierre has inspired this 50 year old to get in his kitchen and cook. Recently diagnosed with diabetes I think a Frittata is exactly the type of thing that will allow me to plan out my meals for days in advance . Just like he said he does for his lunches along with a salad. I’ve watched most of the videos over the last couple weeks and I’m getting my cookware ordered along with a nice cutting board from his website. This Chef is a blessing too me!
Made this recipe using a cold pan and the olive oil trick. My guests said it looked and tasted wonderful. I told them where got the recipe and technique. Hopefully you will receive a few subs. Thank you chef.
Prep is everything. As he says. If you've started cooking and you still have to prep something, you are working against the clock. Your shallots or the garlic might be burned and you can start all over. In a professional kitchen, you might even (depending on the size of that kitchen) have special chefs for just that and you would just call "mis-en-place for xyz" and you can start to work. Much more relaxed to start with mis-en-place. You can go through your whole dish and check whether you've missed something before discovering this when it is too late. Moreover, when your cooking equipment is very limited, this will help you as well. Eg.: You only have a two flame cooker (like in a student appartment or when you're out camping) ? No problem with proper mis-en-place. I can do my mis-en-place for an hour and do the actual cooking within minutes. No sweat. No hassle. And yes, butter might be a "doubleplusungood" in terms of weight watchers, but it adds so much more flavour that you won't crave for any more food. Just add some more butter, and you will actually eat less. Its magic ;-)
Chef Jean-Pierre, that fritatta is beautiful!! My grandma (born in the States of Italian parents) always used to make her fritattas on the stove, so I have never seen one that looked so much like a crustless quiche! You can never have too many colors in your food - I love the idea of sweet potatoes in the fritatta. Along with 7500 other people, I will add my like to this post, thank you!
Chef I just want you to know you changed my life. I have eaten *quack* food for my whole life since moving out of home. Either really simple things (like baked chicken with rice, simple salad), or just eating garbage fast food. This past 2 weeks I made it a point to try to learn how to cook a bit, and I've so far made your frittata twice (didn't stick as badly the second time, working on that), your beef stock, and the strogonov. They're so far and away the best things I've ever made, that I can't even explain it. The funny thing is, a couple years ago my mom gave me a fig balsamic vinegar. After watching you use it, I actually checked and found out that it was yours, which really made me laugh. Thank you for changing my life, and please keep doing what you're doing.
Chef JP, we are contemporaries. One thing that seems to have changed in the culinary world from my youth is that back in the day, whatever came out from the kitchen was excellent. It just was. That was polite manners. Sure you could add salt and pepper, but that was the limit. Now we seem to be more global in nature and I have finally learned to start doctoring taste in the kitchen and I love cooking and food so much more. It is gents such as yourself who provide the tools and knowledge to help those of us still learning the art of cooking. I thank you for that.
ive learned so much, since i started watching my cooking skills have improved. Made a few of the recipes. Keep up the great work!!! You truly are a great chef.
What I like most about your recipes... you tell us that we can 86 any ingredient and don't worry about replacing it. I will be making this recipe for my mom but she's not a fan of sweet potatoes. Like you always say... if you don't like, leave it out!
CJP!!! I found you here at LEAST 10 years ago. I still make steak au poivre *exactly* as you did in your old video, green peppercorns, brandy and all. I discovered cream sherry in your seafood pasta video and I've been drinking it chilled with ginger ale and rosemary ever since. My brief exposure to you back then set in motion a chain reaction of trials and errors that have turned me into a damn good home-cook and I thank you for that. I'm SO happy to see you again!
WOW!!! Nice to hear that I could be instrumental in making you a good cook! I am flattered and will continue teaching you more fun tricks in the kitchen. Thank you for you for supporting my channel! 😍❤
I’m making this today! I was fortunate enough to go to chef school and the tips chef Jean-Pierre gives are exactly what they teach you. Mise en place, everything ready to go. It makes cooking pleasurable and your dish turns out better. It saves time and kitchen mishaps. 🔪
I love his phrase, Garbage in...garbage out. A clean kitchen is a happy kitchen." Do not use spoiled ingredients when cooking. Sterilize your cooking things in the kitchen. Make your working place clean. The best meal you can prepare. A happy home in a happy kitchen. Happy customers, too.❤❤❤😁😁
Definitely you need to make the cross sign! Beautiful and so simple even a kid can do it! Never get tired of his recipes and funny meaningful guidances! Thank you chef J-P!
Just an update - 4th time making this (in the oven now) and it always turns out. I cannot believe I had never had this before making Chefs recipe. It is unexplainably good. Tips for success - Watch the vid a few times and go read his recipe he links Mise en place (get all your stuff ready) Buy good ingredients
G’day from Australia. Cooked this today and your macaroni and cheese yesterday. Bloody awesome. My daughter reckons BEST Mac and cheese EVER and the truffle was too die for. Love your humour and style. Richard
FINALLY Someone who knows how to cook eggs. I don't want my eggs Browned. Browned eggs smell terrible, taste terrible, look terrible. This Frittata looks fantastic. Personally I like bacon spinach and goat cheese in mine.
15:15 - I kept a close eye on the oven clock. 11:23am when you put the pan in. 12:13pm when you took it out! Just so your viewers know this is an authentic video!
Italian neighbors Grandma use to make Frittatas for us kids for lunch when she came for a month every summer to visit. Always different and always delicious. She fed us about every day during her visit. lol Even if we were not ill she always said " Eat this, it will make you feel better." lol As you said, they are very easy to make.
I took Your Advice and after all of the prep work was done I had a good time cooking my first frittata. It turned out excellent and I was going to have it for my lunch everyday next week with only one problem....My Wife liked it so much that she said that half of it belonged to her!
Jean-Pierre, I have subscribed to many cooking channels on TH-cam. I must say you remind me of Julia Childs. Not only am I learning, I am entertained. Thank you sir.
Fantastic cooking lesson. The bits about "push, don't stir" and use a cold pan -- so important, which I didn't know. Gonna make this one and and also make one with spaghetti.
I made this a few days ago. I made half a recipe, with 7 eggs. I used the same amount of potato and omitted the sweet potato. I didn't have cheddar so I omitted this. I used a Parmesan/Romano blend and used Mexican "queso fresco" in place of the goat cheese. I have never used sun dried tomatoes, but I de-seeded and cut up a tomato. In spite of all these changes, it came out fantastic! Even my husband liked it very much. This was my first time making a frittata. Next time I will serve it with the Roasted Bell Pepper Coulis.
i just made this including the bell pepper coulli , men i am 40 years old but this is the best omelet i ever tasted i used a tiny bit of mama africa habanero sauce in the coulli. thank you Jean Pierre and Jack. What a show !
I made this today and it turned out beautiful and it tasted delicious. Thanks Chef Jean Pierre for all your wonderful videos showing us your tips and tricks. I definitely learnt a lot and became a better cook.
CHEF JEAN THE FRITTATA LOOK SO TENDER AND TASTY .REALLY MOUTH WATERING FRITTATA. THIS IS A SPANISH DISH ISNT IT CHEF JEAN PIERRE. MILLIONS OF THANKS FOR YOUR LOVELY COOKING. CHEF JEAN YOUR ART AND SKILL IS FANTASTIC.. COOKING IS REALLY VERY EASY.MAIN THING IS TO PREPARE MIZAN PLUS. SO THE CHEF CAN COOK WITH PEACE OF MIND.
Just watched this one with my 5 year old and we will make the frittata later today. We love it when you say onyon and olyoil. Learn something new with every video you put out there. Thank you.
Chef Jean Paul and Gennaro Contaldo are for me the best cook i have seen in internet, and i have seen a lot of them. There a cooks with much more follower. I think the reason is, if you know nothing, you have to believe everything. 👍🇦🇹
So enjoy watching Chef Jean-Pierre. His up beat style and no pressure recipes are very entertaining and delicious. His source for oversized towels, the Hilton, made me laugh out loud.
Ok, so I watch Chef's new video every Thursday (Beef stock on 1-28--21); but one is never enough!...Good thing TH-cam is smart and rolls into another Chef-Jean-Pierre video, then another and so on.. I can't get enough! Big rain storms in Cali for once so perfect day for binge watching Chef do all the work! ps: Notice that Chef shimmies before he flips the potatoes every single time! Dancing in the kitchen! Pure entertainment
I heard of someone cooking a whole lamb but said 'I have been teaching cooking my whole life' ...lol. I have become your ardent follower and have tried many recipes. You are the best.
Love love ❤️ 😍 your Fritata. I lived in Spain but forgot how to cook it again. Thank you so much. It's much better to cook it at home rather than a store bought Fritata. Yummy cooking Chef JP. More power to you. Thank you so much for sharing your precious experience and knowledge in cooking. Bon Appétit. 🥰🥰😋
once you watch Jean- Pierre you got the feelings you know him for a long time , he is humble, fair, funny and oh so good at his job. a great chef. merci bien chef
I made this tonight and had made your pepper coulis a day prior and OMG what a fabulous dish. We absolutely loved it and I have to say … the pepper coulis makes this dish restaurant quality ❤
Some people had to pay good money in a top culinary school to learn this craft from a master like this Chef. Oh how the internet has changed things we learn. Oh and no your mother or aunt can't cook like this man either.
Yum! I made this for breakfast for Valentines Day (which is also my husbands birthday), it was delicious! I used broccoli and no spinach. I didn't have a large pan like you used, so I put it in a pie dish, it was beautiful, but it did need to bake a bit longer as it was smaller round and much taller. We had some leftovers today for dinner... SO GOOD! Thank you Chef!
I always come back here and say the same thing - This recipe never disappoints. Use what you have; it always works. I recently used cauliflower and bacon; it was incredible because of the system Chef has shared. I forgot to add that the red pepper coulis does make it even better. It's also excellent on sandwiches.
Just made this for dinner. Absolutely delicious! Used my new Vitamix Immersion blender. Came out fluffy and light. Sweet potatoes gave it a touch of sweetness.
I am 69 years old and single. That said yes it’s ether fix some food or go hungry. Now thanks to you for teaching me I believe to be able to start cooking something worthwhile. THANKS FOR THE WHY’S AND WHY NOT’S ! In the process of moving, can’t wait to be settled so I can start shopping at your store.
I plan for the day ahead and do my mise en plase the night before. So everything is ready. I had some extra things in my fridge and since I live close to a local egg producer I had the most beautiful dozen of pasture raised eggs!! It was fantastic!I didn't have everything, but the freshness of the eggs made up for it. My fritatta was fabulous 👌! Thanks again, Chef Jean-Pierre for the inspiration to keep folks like me in the kitchen!!
Thank you for showing me how to make a really nice frittata ,, . My family really enjoyed my effort. I have had. Several requests to make it again & again . God Bless you Chef JP. ☘️☘️☘️
Every Chef jean-Pierre video I watch, I learn something new. Sometimes they're simple things that maybe everyone but me knows already, (LOL). Like never pour omelet eggs into a hot pan. Dah ... I should have known that .... well, now I do. I love his videos.
Chef, I agree with you 100%! There is nothing worse than overcooked eggs. I always make my frittatas in the oven as well. I use disposable foil pans when I am bringing this dish to a potluck. No need to clean a pan or risk not having it returned. This is a perfect main course during lent.
Holy crap, I've made 100s of these and never used a cold pan. That is the trick of the day. My eggs are always brown. Thanks for the tip!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Chef Jean-Pierre, so far YOU ARE my FAVORITE chef, your recipes, your personality, and the best part your "exact" measurement. Huh such a relief... I don't like to measure either... I am making the beef stock (using the beef neck meat and bone) now and tomorrow I am making this so yummmy dish of Frittata. Merci Chef!
I've been bingewatching all the videos and here are the things i learned from Chef Jean-Pierre:
1. Recipes are simple, a child could make it.
2. Mis en place
3. Measure carefully
4. Onyo first
5. Keep things in the freezer for 17 years.
Much love !!!!😍😍😍😍😍😍😍
Ahhhh! You are learning all of the best things! LOL! Love love this channel so much!
@@CarolinaGirlCreationZ Yeah Chef Jean-Pierre is the best. Your channel is not too bad either. But what is up with naming that chicken colonel sanders?
@@Flimpofloempieflomp Hahahaha! Colonel Sanders adopted me after winning the fight with a bunch of other straight run chickens that all but one turned out to be roosters. He ran to my back yard after being chased by a doggie forever so I started taking care of him. The name Colonel Sanders started off being a joke before my back door neighbor gave him to me but by the time that happened, "Colonel" was what he recognized when it was snack time. LOL!
Also, my channel? The channel I have here is probably awful. I have an art channel that I have like 5 videos or so on but the time it takes to edit and post.... meh... It's so time consuming. LOL!
@@CarolinaGirlCreationZ Hey if the name sticks it sticks. It could be worse like Drumstick or Doc Cluck or something.
At least your channel has some content. I only have one or two of my daughters and maybe one of my old doggo. Please do link that art channel. Is it about drawing or something like that cause i do like to draw myself and inspiration is always a good thing.
Don't know about the editing of videos but i reckon it takes alot time and patience :)
“A clean kitchen is a happy kitchen.” You are sooo right, Chef!
He’s so good and also entertaining. Humble chef, explains and takes time to teach us. No theatrics.
I used to watch Justin Wilson as a kid. If I close my eyes, I think I'm hearing him when I listen to Jean-Pierre. Justin Wilson was funnier though.
Finally a professional chef who uses normal household equipment to teach us good food!
Check out Chef Todd Mohr, he’s good too.
finally he's back!!!!!! we dont need ramsey & co , we just need you with your positives vibes and excitement for cooking! stay safe chef
I appreciate that Thank you!😀❤
Sure positive vibes are the best.
Came for the recipe, stayed for the valuable cooking tips and personality! Love it 😂👍🏽
Ayyy, it’s the chef who showed me how to slice a onyo
Yes Onyo ... love the way he says that too
This chef is not a show cook, he is a patient teacher
While in the US Navy, I took culinary classes. The first rule my french chef taught me was that a cooked egg should NEVER HAVE BROWN on it. You just brought up a lot of good memories!
My mother taught me that a browned egg is a burnt egg.
US NAVY CORPSMAN VIETNAM WAR. Never had to treat anyone for Food Poisoning. I served Stateside in New York, Bethesda Navel Hospital. I have never eaten so well. You must know I never missed SOS Chow. Problem. Only once a Week. LOLOLOLOL
Unless an Indian is cooking your eggs😂
As a chef for almost 15 years now I can also agree. If you dont have everything ready and you cannot fully concentrate on the actual cooking part fully, you'll almost definitely mess stuff up. No matter how good you are. So make sure you pre chop all your Onyo and stuff before you start people!
Chef Jean Pierre has inspired this 50 year old to get in his kitchen and cook. Recently diagnosed with diabetes I think a Frittata is exactly the type of thing that will allow me to plan out my meals for days in advance . Just like he said he does for his lunches along with a salad. I’ve watched most of the videos over the last couple weeks and I’m getting my cookware ordered along with a nice cutting board from his website.
This Chef is a blessing too me!
🙏🙏🙏👍
Made this recipe using a cold pan and the olive oil trick. My guests said it looked and tasted wonderful. I told them where got the recipe and technique. Hopefully you will receive a few subs. Thank you chef.
Thank you 🙏
What a pleasure to watch a chef who not only loves to cook but who loves to teach too. Thank you chef jean-pierre.
The cold pan and not mixing once poured, are simple steps which guarantee success. Thanks Chef!
He really loves his prep. So honest, nice, gentleman with a loads of spunk. And butter.
Prep is everything. As he says. If you've started cooking and you still have to prep something, you are working against the clock. Your shallots or the garlic might be burned and you can start all over. In a professional kitchen, you might even (depending on the size of that kitchen) have special chefs for just that and you would just call "mis-en-place for xyz" and you can start to work. Much more relaxed to start with mis-en-place. You can go through your whole dish and check whether you've missed something before discovering this when it is too late. Moreover, when your cooking equipment is very limited, this will help you as well. Eg.: You only have a two flame cooker (like in a student appartment or when you're out camping) ? No problem with proper mis-en-place. I can do my mis-en-place for an hour and do the actual cooking within minutes. No sweat. No hassle.
And yes, butter might be a "doubleplusungood" in terms of weight watchers, but it adds so much more flavour that you won't crave for any more food. Just add some more butter, and you will actually eat less. Its magic ;-)
Chef Jean-Pierre, that fritatta is beautiful!! My grandma (born in the States of Italian parents) always used to make her fritattas on the stove, so I have never seen one that looked so much like a crustless quiche! You can never have too many colors in your food - I love the idea of sweet potatoes in the fritatta. Along with 7500 other people, I will add my like to this post, thank you!
Thank you 🙏
Chef I just want you to know you changed my life. I have eaten *quack* food for my whole life since moving out of home. Either really simple things (like baked chicken with rice, simple salad), or just eating garbage fast food. This past 2 weeks I made it a point to try to learn how to cook a bit, and I've so far made your frittata twice (didn't stick as badly the second time, working on that), your beef stock, and the strogonov. They're so far and away the best things I've ever made, that I can't even explain it. The funny thing is, a couple years ago my mom gave me a fig balsamic vinegar. After watching you use it, I actually checked and found out that it was yours, which really made me laugh. Thank you for changing my life, and please keep doing what you're doing.
ONYO
Chef JP, we are contemporaries. One thing that seems to have changed in the culinary world from my youth is that back in the day, whatever came out from the kitchen was excellent. It just was. That was polite manners. Sure you could add salt and pepper, but that was the limit. Now we seem to be more global in nature and I have finally learned to start doctoring taste in the kitchen and I love cooking and food so much more. It is gents such as yourself who provide the tools and knowledge to help those of us still learning the art of cooking. I thank you for that.
Great comment! Thank you for taking the time! 😀❤
Actually this is North Africa food ( Tunisia ) & it's missing the chicken 😂
Looks incredible...has to be over the top delicious...
Cooks were the bane of my life...the restaurant biz is very difficult!!! An understatement!!!
ive learned so much, since i started watching my cooking skills have improved. Made a few of the recipes. Keep up the great work!!! You truly are a great chef.
What I like most about your recipes... you tell us that we can 86 any ingredient and don't worry about replacing it. I will be making this recipe for my mom but she's not a fan of sweet potatoes. Like you always say... if you don't like, leave it out!
CJP!!! I found you here at LEAST 10 years ago. I still make steak au poivre *exactly* as you did in your old video, green peppercorns, brandy and all. I discovered cream sherry in your seafood pasta video and I've been drinking it chilled with ginger ale and rosemary ever since. My brief exposure to you back then set in motion a chain reaction of trials and errors that have turned me into a damn good home-cook and I thank you for that.
I'm SO happy to see you again!
WOW!!! Nice to hear that I could be instrumental in making you a good cook! I am flattered and will continue teaching you more fun tricks in the kitchen. Thank you for you for supporting my channel! 😍❤
Every recipe of this chef is a masterpiece
Anyone who loves to cook would find this channel ‘Amazing!’ I do... and I learn so much. Thank you Chef JP!
I am a professional fisherman... just like cooking you need to be prepared and ready to go to be successful. Very wise advice!
Prominent in you show, over your shoulder is written a sentiment which, for me, brings this show to a completely different level. God Bless you, Sir!
“Mise en place” is probably smart advice for lots of areas in life, not just cooking!🌷
I’m making this today! I was fortunate enough to go to chef school and the tips chef Jean-Pierre gives are exactly what they teach you. Mise en place, everything ready to go. It makes cooking pleasurable and your dish turns out better. It saves time and kitchen mishaps. 🔪
I just can't get over how good all your dishes look, it amazes me totally. I really enjoy watching you. A true master at work.
Thank you so much 🙂
This looks so delicious! Amazing technique! Great tip on the cold pan! Who’d have thought it, even though it makes perfect sense. Thanks so much!😊
I love his phrase, Garbage in...garbage out. A clean kitchen is a happy kitchen." Do not use spoiled ingredients when cooking. Sterilize your cooking things in the kitchen. Make your working place clean. The best meal you can prepare. A happy home in a happy kitchen. Happy customers, too.❤❤❤😁😁
Definitely you need to make the cross sign! Beautiful and so simple even a kid can do it! Never get tired of his recipes and funny meaningful guidances! Thank you chef J-P!
Made this was very good. Froze half and still was good. Thank you Chef for teaching us the right way to cook.
I made this with bacon, onion, and cheddar today. Very very good! Thank you!
He is right about being prepared. I like that.
Chef Jean, I love you, you're brilliant and very funny. Don't stop making these videos.
Just an update - 4th time making this (in the oven now) and it always turns out. I cannot believe I had never had this before making Chefs recipe. It is unexplainably good.
Tips for success -
Watch the vid a few times and go read his recipe he links
Mise en place (get all your stuff ready)
Buy good ingredients
Thank you for sharing your experience with us! Mise en place in indeed the secret of enjoying cooking! 😍
G’day from Australia.
Cooked this today and your macaroni and cheese yesterday. Bloody awesome. My daughter reckons BEST Mac and cheese EVER and the truffle was too die for.
Love your humour and style.
Richard
FINALLY Someone who knows how to cook eggs. I don't want my eggs Browned. Browned eggs smell terrible, taste terrible, look terrible. This Frittata looks fantastic. Personally I like bacon spinach and goat cheese in mine.
I have been making frittata for many decades and mine never came out this beautifully. I will never make it the old way again. Thank you, Chef!
Chef Jean-Pierre is amazing. I have learned so much from his channel. He is a great teacher and so entertaining. Thank you Chef.
15:15 - I kept a close eye on the oven clock. 11:23am when you put the pan in. 12:13pm when you took it out! Just so your viewers know this is an authentic video!
My new favorite TH-cam chef. Great recipes and great teaching skills!
🙏🙏🙏😀
Italian neighbors Grandma use to make Frittatas for us kids for lunch when she came for a month every summer to visit. Always different and always delicious. She fed us about every day during her visit. lol Even if we were not ill she always said " Eat this, it will make you feel better." lol As you said, they are very easy to make.
mise en place is important not only for cooking but for so many things in life! Because it makes you think before you do.
I absolutely love the way you explain things. I learn heaps in every video you do. Thank you so much for very entertaining videos.
I took Your Advice and after all of the prep work was done I had a good time cooking my first frittata. It turned out excellent and I was going to have it for my lunch everyday next week with only one problem....My Wife liked it so much that she said that half of it belonged to her!
Fantastic! Those comments are what makes my day! Thank you Dos Mas Tequila!!! 😀❤❤❤
Lol. Youre lucky to get half 😀
@@lewiskemp5893 Lewis if you follow Chef Pierre to a tee you will get an excellent result and getting just a single slice is worth it!
So glad to see you making new content! I watched your videos years ago and subscribed hoping you’d make more! Keep up the good work!
A happy little frittata. This guy is the Bob Ross of cooking. YUMMY recipe. Thank you from my family!
He's the only chef who entertain my styles of cooking
Jean-Pierre, I have subscribed to many cooking channels on TH-cam. I must say you remind me of Julia Childs. Not only am I learning, I am entertained. Thank you sir.
15:52 "I get those at the Hilton" LOL
Don't tell anyone! 😂❤
Paris Hilton approves...
I doubt it .....
Fantastic cooking lesson. The bits about "push, don't stir" and use a cold pan -- so important, which I didn't know. Gonna make this one and and also make one with spaghetti.
Just made this and my wife LOVED it. Jean-Pierre has the teaching golden touch; he has a way about him. This dish is going in our staples menu.
Your Frittata recipe is wonderful. Your smile makes it even more delicious! Thank you.
I made this a few days ago. I made half a recipe, with 7 eggs. I used the same amount of potato and omitted the sweet potato. I didn't have cheddar so I omitted this. I used a Parmesan/Romano blend and used Mexican "queso fresco" in place of the goat cheese. I have never used sun dried tomatoes, but I de-seeded and cut up a tomato. In spite of all these changes, it came out fantastic! Even my husband liked it very much.
This was my first time making a frittata. Next time I will serve it with the Roasted Bell Pepper Coulis.
I've made lots of frittatas and never once heard anyone say not to use a hot pan! Great advice and video! Thanks!!
i just made this including the bell pepper coulli , men i am 40 years old but this is the best omelet i ever tasted i used a tiny bit of mama africa habanero sauce in the coulli. thank you Jean Pierre and Jack. What a show !
I made this today and it turned out beautiful and it tasted delicious. Thanks Chef Jean Pierre for all your wonderful videos showing us your tips and tricks. I definitely learnt a lot and became a better cook.
GOOD job Chef,it is a pleasure to see a chef that can cook......Chef Jack....
I had been a scatterbrained cook and hated cooking until I learned about being prepared from you! (I can't spell the phrase!) 😊
CHEF JEAN THE FRITTATA LOOK SO TENDER AND TASTY .REALLY MOUTH WATERING FRITTATA.
THIS IS A SPANISH DISH ISNT IT CHEF JEAN PIERRE.
MILLIONS OF THANKS FOR YOUR LOVELY COOKING.
CHEF JEAN YOUR ART AND SKILL IS FANTASTIC..
COOKING IS REALLY VERY EASY.MAIN THING IS TO PREPARE MIZAN PLUS.
SO THE CHEF CAN COOK WITH PEACE OF MIND.
Damn, my fritatas were always cooked too much especially around the outside. Yours is really beautiful. Why haven't I seen you years before now?
best advice.. Mise en place.. I can't help but think why more chefs don't explain how important that is!
Just watched this one with my 5 year old and we will make the frittata later today. We love it when you say onyon and olyoil. Learn something new with every video you put out there. Thank you.
I made this wonderful frittata for mother's day. It was GREAT!!! Thank you chef Jean, we miss you and your cooking school !
Watching Chef Jean-Pierre is like hanging out with a friend.
Chef Jean Paul and Gennaro Contaldo are for me the best cook i have seen in internet, and i have seen a lot of them. There a cooks with much more follower. I think the reason is, if you know nothing, you have to believe everything. 👍🇦🇹
So enjoy watching Chef Jean-Pierre. His up beat style and no pressure recipes are very entertaining and delicious. His source for oversized towels, the Hilton, made me laugh out loud.
Perfect advice. Prep is very important, also good way to not forget an important ingredient.
Ok, so I watch Chef's new video every Thursday (Beef stock on 1-28--21); but one is never enough!...Good thing TH-cam is smart and rolls into another Chef-Jean-Pierre video, then another and so on..
I can't get enough! Big rain storms in Cali for once so perfect day for binge watching Chef do all the work! ps: Notice that Chef shimmies before he flips the potatoes every single time! Dancing in the kitchen! Pure entertainment
I heard of someone cooking a whole lamb but said 'I have been teaching cooking my whole life' ...lol. I have become your ardent follower and have tried many recipes. You are the best.
I just made this TODAY!!! IT IS A WINNER AND A KEEPER. My first ever frittata to make or eat!!! Thank you for the recipe and video.
I remember watching you on PBS many decades ago. So glad you’re back!
Love love ❤️ 😍 your Fritata. I lived in Spain but forgot how to cook it again. Thank you so much. It's much better to cook it at home rather than a store bought Fritata. Yummy cooking Chef JP. More power to you. Thank you so much for sharing your precious experience and knowledge in cooking. Bon Appétit. 🥰🥰😋
Sir!, you are the real thing.
I’ve just discovered a new and the right way in making a Frittata.
once you watch Jean- Pierre you got the feelings you know him for a long time , he is humble, fair, funny and oh so good at his job. a great chef. merci bien chef
I made this tonight and had made your pepper coulis a day prior and OMG what a fabulous dish. We absolutely loved it and
I have to say … the pepper coulis makes this dish restaurant quality ❤
Some people had to pay good money in a top culinary school to learn this craft from a master like this Chef. Oh how the internet has changed things we learn. Oh and no your mother or aunt can't cook like this man either.
You are my hero! I actually prepare my food in advance, but never thought about a week's supply. 14 eggs in 8 days is totally fine.
Yum! I made this for breakfast for Valentines Day (which is also my husbands birthday), it was delicious! I used broccoli and no spinach. I didn't have a large pan like you used, so I put it in a pie dish, it was beautiful, but it did need to bake a bit longer as it was smaller round and much taller. We had some leftovers today for dinner... SO GOOD! Thank you Chef!
I always come back here and say the same thing - This recipe never disappoints. Use what you have; it always works. I recently used cauliflower and bacon; it was incredible because of the system Chef has shared.
I forgot to add that the red pepper coulis does make it even better. It's also excellent on sandwiches.
Just made this for dinner. Absolutely delicious! Used my new Vitamix Immersion blender. Came out fluffy and light.
Sweet potatoes gave it a touch of sweetness.
This was special. Creamy Goat cheese did the trick. Thank you Chef
As always chef you elevate my cooking with the tips one can only get from a chef willing to share the right information!
I am 69 years old and single. That said yes it’s ether fix some food or go hungry. Now thanks to you for teaching me I believe to be able to start cooking something worthwhile. THANKS FOR THE WHY’S AND WHY NOT’S ! In the process of moving, can’t wait to be settled so I can start shopping at your store.
I plan for the day ahead and do my mise en plase the night before. So everything is ready. I had some extra things in my fridge and since I live close to a local egg producer I had the most beautiful dozen of pasture raised eggs!! It was fantastic!I didn't have everything, but the freshness of the eggs made up for it. My fritatta was fabulous 👌! Thanks again, Chef Jean-Pierre for the inspiration to keep folks like me in the kitchen!!
Thank you for showing me how to make a really nice frittata ,, . My family really enjoyed my effort. I have had. Several requests to make it again & again . God Bless you Chef JP. ☘️☘️☘️
Every Chef jean-Pierre video I watch, I learn something new. Sometimes they're simple things that maybe everyone but me knows already, (LOL). Like never pour omelet eggs into a hot pan. Dah ... I should have known that .... well, now I do. I love his videos.
Not only it looks beautiful but also tastes so good !!! From ur description, I can taste it !!!
Chef, I agree with you 100%! There is nothing worse than overcooked eggs. I always make my frittatas in the oven as well. I use disposable foil pans when I am bringing this dish to a potluck. No need to clean a pan or risk not having it returned. This is a perfect main course during lent.
I have made several recipes of chef Jean Pierre and every time it turns out fabulous, I also enjoy immensely all the great tips he his giving us
I love the idea of adding sweet potatoes
this guy is simply the best chef on youtube
Thank you! 🙏🙏🙏😀
I've made both versions of your Frittata's, and this is our favorite. Thank you once again, Chef!
Holy crap, I've made 100s of these and never used a cold pan. That is the trick of the day. My eggs are always brown. Thanks for the tip!!!!!!!!!!!!!!!!!!!!!!!!!!!!
oh finally the trick how to do it right. I always wondered how to cook it so the eggs and cheese would stay creamy... thank you!
This guy is amazing with all his accents. I hear texan, german and french accent.
Chef Jean-Pierre, so far YOU ARE my FAVORITE chef, your recipes, your personality, and the best part your "exact" measurement. Huh such a relief... I don't like to measure either... I am making the beef stock (using the beef neck meat and bone) now and tomorrow I am making this so yummmy dish of Frittata. Merci Chef!
PERFECTION, THANKS. I made the Coulis as well, used a lot of Parsley as I prefer it that way - oh my goodness. thank you