Jacques Pepin's Easy Coq Au Vin Will Impress Your Friends | Today's Gourmet | KQED
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- Опубликовано: 18 янв 2022
- Making dinner for friends? In this episode of Today's Gourmet, Jacques Pepin prepares elegant and simple crowd-pleasers like coq au vin, a chicken with red wine sauce. Also on today's menu is a
poached cod with a caper, olive, fig, and anchovy tapenade, a tutorial on homemade croutons, and a simple blueberry dessert.
In This Episode:
00:00
1:00 How to make coq au vin, a chicken with red wine sauce.
8:15 Poached fish tapenade recipe
15:35 How to make croutons
20:00 Blueberry and yogurt dessert
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 15, 1991. Chicken Tapenade
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQEDFood to watch more food videos. 
Хобби
Can't wait to see WHO can bone a chicken faster, between Jacques and Martin.
marco pierre white
Brah, watch the Bocuse d'Or. It's the elite of the elite of chefs representing each country. I trained for that shit and deboned 8 chickens in under a minute, and yet I was clearly not the best
I think Yan would have the edge. The guy is an absolute freakshow in terms of knife skills.
My money is on Jacques.
Jacques taught martin
I’ve noticed that Jacques Pepin videos are the only content on RUclips where I NEVER fast-forward. Every sentence has something useful to learn from.
“A lot of the boning out has to do with pulling out.”
Truer words have never been spoken.
😲
It’s hard to put your finger on what it is, but this guy is just so likeable
25 minutes and six seconds of pure pro chef, no modern ear piece and multiple takes for this masterpiece. LEGEND! thank you Jacque you are a true master chef!
You do realize that this is not so recently made video right?
@@transikk Really? thanks tips! go back to fkn bed.
25 minutes of no hand sanitizer lol
@@YahLovesYou86
Time restraint plus no stopping camera for editing. Pure 100% instruction. Go criticize elsewhere 😝.
In my home and in YOUR kitchen we can wash up many times and switch out our cutting boards. But these masterpieces of KQED productions with Chef Pepin are done in less than 30 MINUTES.😊
@@YahLovesYou86 Who the fuck used hand sanitizer in the kitchen? You wash your hands...
Anyways, what you just watched was for a show. The reason Jacques was there getting paid that day was to PERFORM and TEACH for the AT-HOME AUDIENCE, not necessarily to prepare a dish for someone to eat.
So yes, there were moments where he would surely have stopped and washed his hands, cuttingboard, etc. but didn't because he's making an episode of a show in one take.
You're a smooth-brain.
25 minutes for a complete 3 course meal (4 counting the salad)! That guy is at another level!
this is true,.....fast food
THE BEST THERE IS!!!! THANK YOU FOR ALL YOU DO !!!!
This dude is way more busy than I could ever be while cooking!
Judge me if you want, but I know I am not alone!
The original "30 Minute Meals". Only difference is that Jacques is a master at his craft. So proficient.
I made this the day the Balthazar cookbook came out years ago. Just sayin one primo chef doesn’t erase others (especially w this dish).
He’s heaven to watch regardless of what he’s cookin. As I age, my passion for cooking only gets more intense. I’m sure everyone watchin a JP video knows that feelin. 🤷♂️😄
I remember when I used to watch him as a child, because he had such a wonderful voice. Plus he could make something glorious, with little more than basics. Brilliant chef. God bless him and keep him safe
I loved it too. PBS!! 🥰
Your God will keep him safe from what ?
@@jupitorious7925 Watch that fedora! It has a sharp edge.
@@anhero2377 Thankfully the tounge is not, wishing you a good day
An absolute master Chef 👨🏽🍳
i love how this man says crust
He may not be the best chef of our time, though he might be, he's certainly the best teacher we amateurs have ever seen.
Jacques Pepin was, and still is, my favorite chef. He is just the all around perfect package! Unbelievably skilled, endlessly knowledgeable, revolutionary and always humble/kind. He is a great man!
Jacques Pepin is the greatest TV chef ever. He is the antithesis of Gordon Ramsey.
ABSOFKGLUTELY!!!!!!
Not a G.R. fan.
I'm 60 years old been cooking for 50 and I'm 10% of this rock star. Pure genius.
Watching him cook is always a treat. He moves in the kitchen like a surgeon in an operating theatre
true
Efficiency of movement is astonishing. His skills are unbelievable. The master at work. Be safe and happy old friend.
You can tell he's done all of this thousands of times! True mastery!
God I used to watch these religiously on my PBS on Saturday afternoon during the 80’s and 90’s. Great stuff
Watching Jacques Pepin cook is like watching a perfect combination of a genius artist and a master craftsman. Absolutely stunning!
Yep. I used to watch him and Julia Child on PBS every Saturday. Amazing.
It's always such a treat to watch Jacques Pepin cook.
I love watching Jacques. Can’t get over he used the towel to skin the chicken and then continued to use it to wipe the knives, wipe his hands and handle hot dishes.
Yet, he lives. Fresh ingredients and clean working environment equals clean and safe cooking. Classical French and culinary genius.
@@RS-yd2bp Phew, I feel better now!
You do know a towel has 4 corners right?You can clearly see him use one corner to skin the chicken and the opposite corner to grab a hot pan....
Yeah - you really should stick to eating Taco Bell made from people who go to the bathroom and don’t wash their hands. Much more sanitary.
This was before salmonella was a thing
I really miss Jacques tv series, I learned so much, and I still make his homemade bread in a pot! What an amazing chef.
Pépin is also a very humble, a sincerely modest person. Even though his gift is so enormous, his stature unbeatable - it's fantastic that he doesn't even try to hide the habit of tasting with his finger as he goes along. (or maybe it's BECAUSE of that stature?) Almost a jazz musician "maybe I'll put in a little of this...why not? I've got some in the fridge." He never loses a beat, always making it look not only easy, but like something you want to try to do yourself.
Merci Maitre!
Yes ! and if a jazz musician Duke ellington are Bill evans . He is one of the last of the great old world chefs . He still does his now famous pbs show from home even tho he can rest comfortably on his laurels .
These are pure gold. Chef Pepin is one of a kind. He's a throwback to a glorious era.
I deeply regret I have only known of Pepin for about 6 years - what a brilliant and practical Chef. "Poetry in motion" - Bravo, bravisimo.
I love his confidence, knowledge, and the way he explains things. You respect his skill, but he also makes you feel that you can do it. A master teacher.
the real Melba toast. mind blown.
It’s interesting his application of dietetics in his presentation. Some of the information is a bit antiquated now, but quite a bit is still good science. A very well educated chef, of course, being Jacques Pepin the Legend.
What I'm getting out of this series is that "lower calorie" meals can still be delicious and filling and none of it looks like diet food. It looks like normal food and that's great.
Great to see these older cooking episodes and interesting to see Jacques thinking about cooking slightly healthier. Then there’s the way he says arrange :) love it
Monseur Pepen, amies c'ete tres enchante!
I bet the Camera operators & studio crew get to enjoy all the delicious food afterwards.
He makes cutting that oyster and pulling the legs off so effortless and easy. After you do 50 of them of course it gets easier, but it’s art the way he does it. What a legend
34 years in the kitchen for me. Thanks Jacques
Look a Jacques ! So young & handsome. He’s the best !
Such old school 🏫 cooking
I enjoy this very much
Me too it was the best!!
Jacques is a friggen master. He loves what he does, and cooking is his passion and vocation.
Merci Jacques!!!!! You are a legend
Truly the master of masters. The show is so clearly about the food, and the viewer, and not him. Incomparable.
Todays Gourmet was my favourite series for Jacques Pepin. I watched the whole lot, like a hawk.
In the first minute or two I learnt how to glaze for onions/carrot. These were a special time for Jacques and he was in full mode for teaching.
Will continue to re-watch every one of these again and again. A great reference to have. 👍👍👍❤️👍👍👍
America was lucky to have such a great chef to teach us!
C’est un plat qu’on mange avec beaucoup de plaisir, et merci Jacques et bon appétit 😋
My new favourite chef, Jacques Pepin...bravo!!!! Easy to follow, well explained a bit of story and history to it as well. Perfect
Jacques is extra fun to watch at 1.5X. He is still with us aged 87.
I love his recipes and watching his daughter grow up before our eyes❤
Jacques with a knife and a whole chicken…it’s a thing of beauty.
I love how he says "on top"
Almost everything I know about cooking, I learned from watching Monsieur Pépin since my teen years in the 80s. I have all his books and still enjoy watching and learning from him, including in his shorter, more recent clip series. What an admirable, honest and generous career. Bravo!
Thank you so much, KQED, for uploading all this wonderful content, et surtout, MERCI, CHER MONSIEUR, de nous avoir tant appris, de la technique plus formelle aux petites astuces de tous les jours, toujours dans la bonne humeur, toujours sans prétention. Santé et paix à vous et à votre famille, et meilleures salutations, depuis Montréal !
Prize winning comment. Thanks.
I don't really cook but i love watching jacques pepin! He has such a warm voice with that fantastic accent and charisma
Hi,I'm curious. If you don't cook what do you live on? Sandwiches, restaurants OR ?
@@angelaberni8873 I mean i do make really basic stuff like eggs, sandwiches, steak, chili, stuff like that. But I never made anything you could consider "cuisine" (that's what i meant by "really" cook)
My favorite chef, he simplifies every recipe for us.
This chef made me really confident in learning how to choose, prepare, cook, serve and eat simple wholesome food.
One of my favorite Chefs of all time. Always enjoyed his shows.
Nothing but love
It's such a pleasure to watch an expert at work. JP is my favorite chef.
So much food, and made so fast. It would take him longer to go to Jack in the Box and order a meal to bring home again. Amazing.
Jacques is a sheer delight to watch with his mastery in the world of French cooking, looking forward to attempting Coq Au Vin.
I could watch this man cook all day, so relaxing.
Thank u Jacques. U r the best! I could watch u all day long. God bless u my friend!
The Classic, what can i say more?
I can feel the pure joy of him. Thank you chef!
This great man has skills.
His language is so clear and easy to understand!
Thanks to KQED for sharing this wonderful and amazing series. Jacques is inspiring. I now want to make a Coq Au Vin...
my fav chef....ive learned so much from JP.....especially the technical elements
Wow, what a feast. I was actually thinking of making coq au vin again, but definitely with the lardons! I also love the mashed potato with turnip and garlic.
Jack Tripper made a great Coq au Vin .
He’s amazing! Such a wonderful teacher
I have been watching him for decades..and there is always something new to learn.,
2:55 - "A lot of the boning out has to do with pulling out" - Very true.
Absolute joy whatching and listening ❤️ True master!
He was just the BEST TEACHER. so easy to follow
Fascinating to appreciate the perfect timing it took to prepare this four-course meal. No camera trickery and I expect the food all tasted wonderful.
my favorite dish, a real comfort food! thanks for sharing this gem!!
He’s the best!!!
Watching his knife work. Wow. Super wow
Dazzling. So much experience into each step! Bravo chef
Mr. Pepin is an inspiration!
Real time cooking ! Impressive video indeed.
Thank you for sharing, thank you Jacques Pepin.
Yay, another video from JP. I will watch this later this evening with a glass of wine
Made Coq au vin this evening, thank you Chef for the inspiration ❤️
JACQUES BEST RECIPE
I have been making this recipe often since I first learned about it on the Todays Gourmet series 30 years ago. It has all the qualities of a great Jacques recipe: great technique, simplicity, intense flavor, hearty and healthy. Thank you Jacques!
man he is fast. no wasted movement.
My favorite chef
Very nice Monsieur!! My Grand grand Mother and Great grand Father were from Lyon, and they brought their recipes from France. Amazing dishes!!!
What a master .
I cannot believe all he accomplished in one half hour. wow
Unbelievable Chef. Absolutely awesomeness. Love this Legend. ❤❤❤ Coq Au Vin a dish of beauty
What a treasure Chef is. Thank you for sharing.
This was incredibly relaxing to watch.
WOW...................just wow. MERCI CHEF......!
thank you for bringing us these classic cooking shows. I love it. subscribed.
Love to watch this master at work 💚
3+ courses for 4 people in 20 some mins? DO NOT TRY THIS AT HOME and expect the same time hahaha. Masterful work from a master chef. MISE EN PLACE
oh, thank you, so much
wonderful cooking ❤
Beautiful!! I will be making this for my husband 💜
Love Jacques he's an old school cook; my favorite; he's a double dipper
Its amazing all that you made in so little time. It all looks delicious..❤
I just love the live feel of these older cooking shows. Notice when he uses his side towel to rip the skin off the drums, and then when he washes his knives and hands he uses the same towel to dry them off, all while talking about salmonella and how it's mainly on the skin.
He licked his Fingers too after touching a not fully Cooked piece of Chicken as well.
You critical Millennials (cancel culture vultures) can go troll elsewhere. You try cooking a multicourse meal in 25 minutes.
Besides all is cooked in temperatures conducive to killing whatever you kids are afraid of. 😠 😝 👎
@@joannaedwards6325 I don't even wash the dishes that I cook and serve the food in, without telling my Millennial guests. To me, it just adds flavor.
@@KratomFlavoredAdidas
😊 ✌
@@KratomFlavoredAdidas Same. I also don't wash my hands after taking a massive dump. Adds my own special flavor.
Nice, tasteful and healthy meal monsier Pépin! Thank you so much for this🎉
An inspiration to many
JACQUES’ BEST RECIPE
I have been making this recipe often since learning about it on the Todays Gourmet series 30 years ago. It has all of the qualities of a great Jacques recipe:
great technique, simplicity, Intense flavor, hearty, and a joy to look at when assembled on the serving plate. I use half of a four pound chicken and often serve it with brown rice which goes well with the intense sauce. Thank you Jacques!