Jacques is great. This man once cooked for the French president and for royalty, but he's humble enough to make a home cooked meal with leftover bread.
Right!? In an uncertain world, when the future looks like nothing but chaos and calamity, Chef Pepin is an oasis of order and serenity. I hope he never goes away; his inventiveness and technique are as eternal as the sun itself.
"This man once cooked for the French president..." For THREE French presidents. And he turned down an invitation to be the White House chef during the Kennedy administration.
I have no doubt he has a garden. If he needs help to tend it - he can hire it - but he values the freshness of his food so much, you know he wants to keep it going. I know you are teasing him to "force" him to show his garden. But for a man of his generation - that is just plain insulting. As my parents were from that generation, I can tell you that they would feel you called them a liar and would get unbelievably stubborn and take a stand on principle. If they do that - they won't bend. Ever. So you have probably just spoiled it for the rest of us.
This man can make a delish meal out of anything. He teaches us how important it is, to not waste food. He appreciates everything, and he gets you excited about cooking. Thank you
Jacque is simply the best, no need for gimmicks and flashiness when the quality is so superb. Always a joy and privilege to watch this gentleman in his element.
I love watching Jacques. He can switch between cooking fine meals, to something like this, knocking up some flapjacks from leftover bread. Of course, he grew up in a time when money was scarce and people could not afford to waste food. That humble origin has stayed with him despite his enormous success. To use cooking parlance, they broke the mould when they made Jacques.
Jacques saved Howard Johnson's hotels/motels/ restaurants, if you remember them. He has always been my mentor. I fed 2 American presidents. That was the benefit for me career wise. I've always said that learning how to cook was the best thing I ever did for myself. Chef Scott
Just made these with odds and ends: an English muffin, dash half and half, chopped green onion tops, minced deli ham, tbsp of Parmesan. Cooked up crispy and brown, used a 1/4 cup to scoop and got three pancakes. Put a little sour cream on top and a sprinkle of good smoked paprika. MY LIFE IS CHANGED FOREVER. thank you Jacques as always. Culinary hero and daily watch to keep me calm and comforted this past year. Merci!
At 3:15 he flips the flapjack from the hot pan with sizzling oil right into his hand, to show to the camera how it had nicely browned of course. He’s a kitchen warrior.
I have celiac disease indeed our gluten free bread is $6-7/ loaf. What an absolutely wonderful use of the first and last crusts which are usually hard as hockey pucks at the end of the loaf. Thank you so much.
Since it is like a stuffing, it would be a nice side dish to a pan roasted turkey breast and some fresh green beans. You could add some fresh sage in addition to the parsley to the stuffing mixture with a little black pepper, cayenne pepper and kosher salt. Yum!
Only one man who can take simple bread and turn it into an awesome dish. I could just sit and listen to this man for hours on end. UPDATE: I made this tonight and it was awesome!
Worked out rather well but not surprised since Jacques kept it simple for us simpletons. The family was surprised with the servings but, of course, like the taste.
Chef, you’ve probably heard this 1 billion times however my children brought you to my attention once again with your cooking and I’ve known you for well over 30 years. What you’re doing now and the scene is that your inspiration that you’re giving to them is incredible. Thank you and God bless it’s a beautiful thing it really is and it’s so simple please keep it that way. Stay healthy
My grandma soaked bread in milk with a bit of vinegar and baking soda. It was the base for pancake batter. This is the only other mention I have ever seen of using bread in pancakes. Such pancakes are delicious, especially when savoury instead of sweet.
I wish my grandma were still around to ask her if she did that. Not from my grandma, but I did learn to make chocolate cake using vinegar instead of egg. I think that's a depression recipe.
He's so easy to watch. And rarely is any measurement EXACT.. Which makes it easier for me. He gives substitutes for some ingredients and the foods he creates are easy to make and made with ingredients I can find at my local stores.
I love that you share with us ways to take food that might otherwise be wasted, and turn it into something elegant and delicious for our families. Thank you. 💖
This man is a national treasure. GOD BLESS YOU JACQUES! 🙏🙏🙏🙏 You are my hero and my dream is to meet you one day, I really hope KQED comes through so I can meet you (I've messaged them!) Please take care of yourself and stay healthy, you look great!!!
We are all honored to have back the true technician in food preparation. Your knowledge, creativity, and skill can only be exceeded by the passion and class with which you have taught us all throughput your brilliant career!
I have made this since I was a kid,learned it from my mother. We call it pancake egg and serve it with salt and pepper and lots of butter. I will be trying the onion and herbs,sounds good. We always had it for breakfast,some that like sweet use syrup. Love Jacques Pepin
I love LOVE Jacques Pépins or as I call him tonton Jacques ❤️ from his cooking, what he does with fresh ingredients and leftovers are simply masterpieces! I have been watching him since highschool every morning on PBS 😁 and still do new and old shows.
I think he is fantastic!! In Italy we give the form of a quenelle and cover with tomato sauce .. of course we add parmesan cheese to the bread mass .. bread balls!
So easy! one egg, parsley, milk, onion, S&P, oil, and left over bread! Love it! I think a poached egg on top with a little grated cheese and I will win the brunch off in neighborhood! Thank you!
Dear Mr, Pepin, I have always watch you shows, even from the time your daughter was trying to cook but just was not interested she made me laugh glad she is still beside you ,would love to see her all grown up now you are still the best male chef out there to me. love your advice and all your recipes you put a smile on my face every time bless you all.
If you say his name in Spanish as you wrote it, it's homophonous with the French "pépine", which means "seed" (or a tractor, in Québécois vernacular). Cheers.
This is way down the list of things you can do with stale bread. And hey, if you were throwing the shit away before, you are probably doing the same with your carrot peels, onion skins and other veg "waste" (put that shit in the freezer for stock).
The impressive thing about Jacques is that his cooking techniques are so very approachable. Similar to the way in which James Beard gives simple variations on a stock recipe.
When I was a kid my grandmother would always have some leftover bread crumbs and egg after making meatballs on Sunday, and she would fry up something very similar and add them to the tomato sauce.
Subscribe and click the "notify" bell to watch a new episode of Jacques Pepin Cooking At Home every Wednesday. bit.ly/34sLhV6 🍳🍴😋
Thanks Jacques!👍
Please Jacques show us ur kitchen.
I love how he gives the average person a way to eat well. Just a skillet.
84 years old, and Chef Pépin is still full of ideas and tips. 😎❤️
And he shares! He's awesome!🌈
Living legend
And I think he is still so handsome. Emmm. 😉
I ❤ Jacques ❣
This man is an international treasure.
Jacques is great. This man once cooked for the French president and for royalty, but he's humble enough to make a home cooked meal with leftover bread.
Right!? In an uncertain world, when the future looks like nothing but chaos and calamity, Chef Pepin is an oasis of order and serenity. I hope he never goes away; his inventiveness and technique are as eternal as the sun itself.
Exactly, Mike. The man keeps on and carry's on like few people I know
"This man once cooked for the French president..."
For THREE French presidents. And he turned down an invitation to be the White House chef during the Kennedy administration.
@@seikibrian8641 He used to joke (years ago) that he cooked for three French presidents and now two of them are dead.
@@americanmade4791 And now all three are dead. It must have been his cooking. ;-)
WOULD LOVE to see Jacques's Garden one day. He has spoken about it for 30 years. And this recipe looks terrific. God Bless you
yes yes yes!
His garden is actually a super market.
@@andypetrovich2155 Yeah man, he's a big faker unless I get to see his garden as proof. See, now they have to do it! = )
you two are being sneaky, baiting Jacques like that. I think he should conceal his garden from you for that statement!
I have no doubt he has a garden. If he needs help to tend it - he can hire it - but he values the freshness of his food so much, you know he wants to keep it going. I know you are teasing him to "force" him to show his garden. But for a man of his generation - that is just plain insulting. As my parents were from that generation, I can tell you that they would feel you called them a liar and would get unbelievably stubborn and take a stand on principle. If they do that - they won't bend. Ever. So you have probably just spoiled it for the rest of us.
This man can make a delish meal out of anything. He teaches us how important it is, to not waste food. He appreciates everything, and he gets you excited about cooking. Thank you
Jacque is simply the best, no need for gimmicks and flashiness when the quality is so superb. Always a joy and privilege to watch this gentleman in his element.
I can't believe it took me 47 years to be shown that this was a possibility. Terrific.
Me too!
EXACTLY. I feel like Jacques is the parent/grandparent I needed around showing me all kinds of little kitchen "hacks".
Don't feel bad. Took me 73!
@@susanturner1171 reallyy lool. U jokee
I love watching Jacques. He can switch between cooking fine meals, to something like this, knocking up some flapjacks from leftover bread. Of course, he grew up in a time when money was scarce and people could not afford to waste food. That humble origin has stayed with him despite his enormous success. To use cooking parlance, they broke the mould when they made Jacques.
Jacques saved Howard Johnson's hotels/motels/ restaurants, if you remember them. He has always been my mentor. I fed 2 American presidents. That was the benefit for me career wise.
I've always said that learning how to cook was the best thing I ever did for myself. Chef Scott
Thank you for continuing to be a presence, sharing your knowledge and love of cooking
Just made these with odds and ends: an English muffin, dash half and half, chopped green onion tops, minced deli ham, tbsp of Parmesan. Cooked up crispy and brown, used a 1/4 cup to scoop and got three pancakes. Put a little sour cream on top and a sprinkle of good smoked paprika. MY LIFE IS CHANGED FOREVER.
thank you Jacques as always. Culinary hero and daily watch to keep me calm and comforted this past year. Merci!
My Gma used to watch this guy and she old.but he still got it and so does she
Jacques Pepin is KING ! OOXOO
At 3:15 he flips the flapjack from the hot pan with sizzling oil right into his hand, to show to the camera how it had nicely browned of course. He’s a kitchen warrior.
I have celiac disease indeed our gluten free bread is $6-7/ loaf. What an absolutely wonderful use of the first and last crusts which are usually hard as hockey pucks at the end of the loaf. Thank you so much.
Since it is like a stuffing, it would be a nice side dish to a pan roasted turkey breast and some fresh green beans. You could add some fresh sage in addition to the parsley to the stuffing mixture with a little black pepper, cayenne pepper and kosher salt. Yum!
The master of masters.
INDEED SIR!!
“When Jacques Pepin tells you how to roast a chicken, that’s how you roast a chicken.“
-Anthony Bourdain
My mom used her hands. Best to mix with. Good simple and delicious recipe. Be safe and happy.
Such a master. Watching Jacques prepare a dish is like therapy.
I'd top those with sunny side up eggs, perfect for breakfast.
Only one man who can take simple bread and turn it into an awesome dish. I could just sit and listen to this man for hours on end.
UPDATE: I made this tonight and it was awesome!
Between this and his “fridge soup”, there ain’t no leftovers going to waste at Jacques’ house!
Worked out rather well but not surprised since Jacques kept it simple for us simpletons. The family was surprised with the servings but, of course, like the taste.
Chef, you’ve probably heard this 1 billion times however my children brought you to my attention once again with your cooking and I’ve known you for well over 30 years. What you’re doing now and the scene is that your inspiration that you’re giving to them is incredible. Thank you and God bless it’s a beautiful thing it really is and it’s so simple please keep it that way. Stay healthy
My grandma soaked bread in milk with a bit of vinegar and baking soda. It was the base for pancake batter. This is the only other mention I have ever seen of using bread in pancakes. Such pancakes are delicious, especially when savoury instead of sweet.
Thanks. Sounds delicious indeed :) If you by chance have any more specifics about your grandma's technique, i'd like to hear.
I wish my grandma were still around to ask her if she did that.
Not from my grandma, but I did learn to make chocolate cake using vinegar instead of egg. I think that's a depression recipe.
yes, I like to add corn and chickpeas to mine. makes for a nice quick vegetarian dish. you can replace the milk with almond milk.
Jacques Pepin is very awesome. Humble and focused....and makes things simple. A blessed man
He's so easy to watch. And rarely is any measurement EXACT.. Which makes it easier for me. He gives substitutes for some ingredients and the foods he creates are easy to make and made with ingredients I can find at my local stores.
What an awesome use of a couple of pieces of bread that would otherwise go to waste. Savory or sweet! Brilliant! TFS! 🌈🌈🌈
I love that you are not a snob about cooking. Thank you.
pancake for lunch and pancake for desert. lol. This is a wonderful idea with less mess dealing with flour. Thanks.
I love that you share with us ways to take food that might otherwise be wasted, and turn it into something elegant and delicious for our families. Thank you. 💖
I love being in the kitchen. Chef. Thank you. I love that what you show I can bring to my family of 7. I love to cook because I love to eat.
This man is a national treasure. GOD BLESS YOU JACQUES! 🙏🙏🙏🙏 You are my hero and my dream is to meet you one day, I really hope KQED comes through so I can meet you (I've messaged them!) Please take care of yourself and stay healthy, you look great!!!
I love how Chef Pepin takes simple ingredients and makes something wonderful.
Le Repetoire du Le Chef. A slight change of ingredients changes the sauce. Pepin is a Master.
Your second "Le" is redundant, and nothing after the first "Le" should be capitalized, unless it's the title of a book you're writing...
Simple, easy, elegant, just like Jacques himself.
I LOVE THOSE "LEFTOVER RECIEPE"!!!!!! no wasting food and saving lots of money !!!!and so tasty!!!!!! thank you for sharing!!!!!!!
You were missed and you are loved!! ♥️♥️
The man is a national treasure.
What wonderful man.... We love you Mr. Pépin. Je vous salut de la ville de Québec.....💞💞💞💞💞💞
Thank you sir Pepin for sharing your recipe with us. God bless you always. And thank you for sharing this video. God bless you all. Amazing. ❤
Much love Monsieur Pepin!
We are all honored to have back the true technician in food preparation. Your knowledge, creativity, and skill can only be exceeded by the passion and class with which you have taught us all throughput your brilliant career!
I have made this since I was a kid,learned it from my mother. We call it pancake egg and serve it with salt and pepper and lots of butter. I will be trying the onion and herbs,sounds good. We always had it for breakfast,some that like sweet use syrup. Love Jacques Pepin
Hybrid french toast and pancakes...BRILLIANT!
Best Chef ever.
I LOVE this!! Moistened with chicken stock, Added 5-spice, fresh ginger, chopped parsley, shrimp and scallions 😋
Simply delicious, inexpensive, and uses up ends of bread. Wonderful!
I love LOVE Jacques Pépins or as I call him tonton Jacques ❤️ from his cooking, what he does with fresh ingredients and leftovers are simply masterpieces! I have been watching him since highschool every morning on PBS 😁 and still do new and old shows.
I think he is fantastic!! In Italy we give the form of a quenelle and cover with tomato sauce .. of course we add parmesan cheese to the bread mass .. bread balls!
Love the series! More Jaques Pepins please
It looks so good, and most of it is just leftovers. This is real kitchen art.
Love you Jacques!
You bring so much joy especially during these days that keep us mostly at home, J.P.! Thank you so much!
Best of the best.
I love this man
Another great use for leftovers Jacques. Yum! Thank you! ❤️
My number 1 living person I adore. Thank you for all you continue to do.
with bread now you know! love pepin🥰💋💯❤
I just watched him turn a couple of slices of bread into a whole lunch and I still can't believe it.
So easy! one egg, parsley, milk, onion, S&P, oil, and left over bread! Love it! I think a poached egg on top with a little grated cheese and I will win the brunch off in neighborhood! Thank you!
So great to see you cooking. Thank you another new series 😊 you're awesome
love this man.....
Thank you Jacques!
Dear Mr, Pepin, I have always watch you shows, even from the time your daughter was trying to cook but just was not interested she made me laugh glad she is still beside you ,would love to see her all grown up now you are still the best male chef out there to me. love your advice and all your recipes you put a smile on my face every time bless you all.
aww god bless you CHEF PEPÍN
If you say his name in Spanish as you wrote it, it's homophonous with the French "pépine", which means "seed" (or a tractor, in Québécois vernacular). Cheers.
Brilliant way to change up egg and toast. Simple and easy. I know it will be good!
What a brilliant idea to use up stale bread
Such a good guy. For a garnish with a pork meal, I would add chopped apples to this recipe right here, with the onions and parsley.
Simple and delicious!
Great economical healthy recepit!
From the Master!!
👍🌹🌹🌹🌹
Looks wonderful. I will never throw away another piece of bread!
This is way down the list of things you can do with stale bread. And hey, if you were throwing the shit away before, you are probably doing the same with your carrot peels, onion skins and other veg "waste" (put that shit in the freezer for stock).
@@fun_ghoul well now, did you get extra points in grade school for interjecting the word "shit" in every day language pertaining to leftovers?
Cooking with the master at home. So nice to see. I think I will make the breakfast version of these...❤❤❤
I love chef pepin
It would be fun to spend a day with him in the kitchen.Thank you Chef.
The impressive thing about Jacques is that his cooking techniques are so very approachable. Similar to the way in which James Beard gives simple variations on a stock recipe.
Thank you Chef Pepin love your Wouderful Food 👍and good to see you again I'll be waiting for all your Videos God Bless you 🙏♥️😍SD California 🦋🌹
Amazing, he can make soggy bread look delicious!
My Swiss mother and grandmother made these, often to serve alongside a piece of meat. I serve them with sautéed greens on top and a fried egg.
I learned to cook by watching these videos and I’m only 6 weeks old.
Amazing
So cool...wouldn't have thought of that combination to use up old bread...excellent...looked delicious..
Good to see u Senor Pepin!!
Frugal cooking at its finest. 😊
he is a master
great idea for my left over home baked bread. Not using any preservatives means it dries out pretty quick.
Once your bread is FULLY cooled, put it in a bag or plastic container. You're welcome.
What a great idea! I am definitely trying this
He never stops amazing me.
When I was a kid my grandmother would always have some leftover bread crumbs and egg after making meatballs on Sunday, and she would fry up something very similar and add them to the tomato sauce.
M. Pepin, you are a treasure.
So simple yet so good!
Simple and perfect! ❤️
Really love to see what he cooks at home. Inspires me to get creative!
I'm going to try that recipe
Legendary chef 👍
Terrific video - I'm hungry for more!
New Jacques videos every day this week!
Yaaaay!!!🌈
My mom does the same thing but she uses crumbled cauliflower instead of bread, it's one of my favourite breakfast!
Nous avon manger des flap jack avec du saumon, de l'achigan et de la perchaude ce soit. Delicieux ... Merci pour la bonne recette
I bet one of these with a poached egg and hollandaise would make a FAB weekend breakfast!
That’s a great idea
You are amazing and ty for this. I usually have a couple of slices left from a loaf or two.
Hmm this would be an interesting replacement for stuffing on Thanksgiving. Perhaps add some sage. Yummy.
Or a replacement for stuffing during a weekday meal as a side dish for roasted chicken plus some veggies on the side