Chef I pray you never stop talking. I might not make your food but I love listening to you cook. You have already helped my cooking. I even have my woman watching when I say you have to watch this
I love every second of your videos. I still think you should slow down.. people who want quick and easy can go elsewhere.. slow down, we'll be right there with you!!!! You are such a gift.
You don’t talk too much. You are delightful, knowledgeable with a warm heart. Thank you. Oh by the way, Florida tomatoes are C&$*p. You’d think with all the sunshine they’d have beautiful tomatoes? 🤔
By far my favorite cooking channel to watch these days. Love your attitude and the recipes you share with us! You make it look hard to not smile while you cook and that’s how it should be! Thank you
Chef Jean-Pierre, It kills me to have to wait one whole week for each recipe. We just like to hear you and watch you teaching us to cook. Can you do more than once a week recipe. Thank you for all your time and your great recipes. A child could even do this.
Since i was a little girl in Europe, my mother made this spinach salad! She called it: "Wilted Salad." It always was and s till is my favorite! Yes, with custard! Thank you, Chef Maestro. Btw: you would have loved my beautiful, creative mother! France Driscoll StayFree via ¡Viva Cristo Rey! from Sacramento CA 95826 USA
I do not understand people who dislike this video! Chef Jean-Pierre is doing a great job in terms of cooking and all technical matter, additionally, he is funny and does fantastic work to share his knowledge in the simplest way possible.
Wilted Spanish salad is my favorite with the bacon dressing. Your talking is why most of us watch. It teaches us, you put it in a way that allows us to prepare these dishes without stressing. In Hawaiian you say Walaau.
Dear Chef, I love spinach salad, I can eat it every day. Thank you for being so good at teaching, I enjoy every minute of it, thank you for explaining in such fun way your recipes and for making me laugh so hard with your wonderful sense of humor. I took two years of culinary classes and that teacher was so condescending, judgmental, no sense of humor, boring and he thought he was flawless in his cooking, to this day I don't remember any of his recipes only how rude he was, wish it had been you instead! Blessings to you!!!
My diet is Very different from the days of eating at Left Bank. The food was amazing as are all your food. I still watch your video’s because your recipes Inspire me. I change the ingredients to be plant based. Thank you for sharing your passion every week. 👍😘🇮🇹 🇫🇷
Hi 👋😀 @ Chef Jean Pierre this Spinach Salad 🥗 is beautiful and fresh and Spinach is very good for everyone it's full iron and vitamins thank you so much for sharing the beautiful recipe and sharing the beautiful video @ Chef Jean Pierre 👍👍😀😀🌹🌹❤️❤️
Chef Jean -Pierre we did your Frittata recipe 4 times now ( different ingredients sometimes) and it always comes out AMAZING ...I am French and you are teaching French people how to cook , and that's not easy sometimes for sure. as you probably knowhaha..my Granny and Auntie both subbed to you
One of my favorites, the goat cheese custard is new thou. It’s been a while since I’ve had a good spinach salad, hot bacon dressing is just the thing. Thank you Chef.
Thanks for a new video! And while I personally don’t care for this particular recipe (I’m a picky eater) I still watched it just to spend some time with you today chef. You make my day. Be blessed and God Bless America!!
This looks delicious! In the custard, I might put shredded zucchini I put thru a ricer to get the water out instead of the tomatoes i can't have...I am so glad your recipes allow for some creativity due to food allergies, so I can still use them 🙂🧈🧈🧈🧈 may we all start our day with a little butter, lol! Merci, Chef JP!
Be careful with the Zucchini they are 95% water and will interfere with the custard texture. I do another recipe similar with eggplant where I roast the eggplant and sauté it in a pan for at least 20 minutes to eliminate most of the water😀.
@@ChefJeanPierre Thank you for the advice! I would probably cook the zucchini until caramelized after I rice it like crazy-- I am always amazed at the amount of water I can get out of potatoes or zucchini when I make latkes...used to use towels and squeezing, but the ricer is so much easier!
Hi @ Chef Jean Pierre thank you so much for the beautiful red heart and thank you so much for enjoying my messages and comments @ Chef Jean Pierre 👍👍😀😀🌹🌹❤️❤️
You are delightful! This recipe looks fabulous. My tastebuds are going crazy. I’m headed to my kitchen to make this salad. Thank you for sharing so graciously. I love your enthusiastic teaching. Where can I find Butter Olive Oil and Lemon Balsamic vinegar or do you make your own?
Salut Jean-Pierre!! Your videos are amazing!! I'm learning a lot and also keep tallking!!! It's some sort of trademark!! Cheers from Buenos Aires (Argentina)
Looks and sounds so delicious! Love all these ingredients in salad, the dressing, and the custard. My mouth is watering. Thank you so much for sharing. And do you dare ever quit talking. Love it. And you add extra fun. ❤️
Spinach salad with hot bacon dressing is one of my top favorite meals. I have to make it myself because it's never found on a restaurant menu anymore. The garlic custard on top sounds devine.
Spinach salad with hot bacon dressing is one of my absolute favorite things to ear. I put red onion, green pepper, mushrooms, a little pickled red beet, mandarin oranges and slivered almonds. I also use apple cider vinegar with a little sugar added to the bacon drippings for the dressing. I'm looking forward to trying your recipe. Anything with bacon on it --- well, it should ALWAYS taste great.
Chef, I follow your recipe and they are great. I also like your trick and live show like yours. You are very chef, and fun to watch your show. Keep up your great work.
While I like cooked spinach, I never was much of a spinach salad guy even with the bacon dressing. They way you plate this dish has me wanting to dive right into it and devour it.
Your recipes are beautiful and delicious looking. But aside from that I love that you are so charming and your happiness and love of cooking shines through in every video. When I watch your videos I feel as though I am sitting in the kitchen with a friend.
i do a spinich ceaser, thats really good too. if i can i use fresh mushrooms, and raw onion rings around the top, and add either smoked oysters or mussels, gravlax is also a possiblity too.
We love that you talk. You talk to us as if we were family. God bless Chef.
You are my other family! I spend as much time with you guys that I do with my family and I love every seconds of it!!! 😀
@@ChefJeanPierre exhibit A of why chef is the onyo king.
@@dedpoptart @Chef Jean-Pierre has another wessipie for using onyo!
He quacks!
@@charleswaters455 That's a bonus in my book! Lol
Chef Jean-Pierre, I don't know which I love the most, your recipes or your company. Don't ever quit talking and teaching.
Thank you so much!!! 😀💗
You nailed 👏 it... I always laugh while watching Chef Pierre
Its the Chef company. The recipes are a bonus
KEEP TALKING! WE LOVE ❤️ IT!
Please don't stop talking. Your personality makes these videos as great as they are.
We are so grateful that you SHARE your recipes and we LOVE you!
Thursday is quickly turning into my favorite day of the week.
Spinach salad with hot Bacon dressing was a staple in good steak houses in the 1970's. Its nice to see a new version. Thanks, Chef.
Interesting, I didn't know that
Yes and so was cream spinach, prepared table side.
@@FeelingPeculiar Chucks Steak House in N Calif always served it, that was 70's...i so miss those days.
Awesome and thank you for not charging for recipes. You make me look good with my friends. You do make everything easy and great food.
These spinach salads with warm bacon dressing were "hot" (all the rage) in the late '70's. They are delicious! Merci, Chef!
Chef I pray you never stop talking. I might not make your food but I love listening to you cook. You have already helped my cooking. I even have my woman watching when I say you have to watch this
In your mind you can make it cause he showed you how!
My man! One of the most endearing and calculated chefs I’ve ever seen. It’s so refreshing to see someone who truly loves what they do.
I love every second of your videos. I still think you should slow down.. people who want quick and easy can go elsewhere.. slow down, we'll be right there with you!!!! You are such a gift.
🙏🙏🙏😀
You don’t talk too much. You are delightful, knowledgeable with a warm heart. Thank you. Oh by the way, Florida tomatoes are C&$*p. You’d think with all the sunshine they’d have beautiful tomatoes? 🤔
God's gift!
By far my favorite cooking channel to watch these days. Love your attitude and the recipes you share with us! You make it look hard to not smile while you cook and that’s how it should be! Thank you
In the 50s/ 60s my mom made "wilted lettuce" ..hot bacon dressing! This recipe brings good memories. Thanks, Chef.
What a delight on a Thursday morning. I wake up wondering what the hell Chef JP is going to surprise us with. You never disappoint! It’s BUTTER time!
He helps us pass time butter too!!😂
Chef Jean-Pierre, It kills me to have to wait one whole week for each recipe. We just like to hear you and watch you teaching us to cook. Can you do more than once a week recipe. Thank you for all your time and your great recipes. A child could even do this.
Since i was a little girl in Europe, my mother made this spinach salad! She called it: "Wilted Salad." It always was and s till is my favorite! Yes, with custard! Thank you, Chef Maestro. Btw: you would have loved my beautiful, creative mother!
France Driscoll
StayFree via
¡Viva Cristo Rey!
from Sacramento CA 95826 USA
this is the greatest cooking channel on RUclips.thank you so much chef, from the bottom of my heart !
I do not understand people who dislike this video! Chef Jean-Pierre is doing a great job in terms of cooking and all technical matter, additionally, he is funny and does fantastic work to share his knowledge in the simplest way possible.
Thank you so much 😀
Uncle Jean blessed us again!
Wilted Spanish salad is my favorite with the bacon dressing. Your talking is why most of us watch. It teaches us, you put it in a way that allows us to prepare these dishes without stressing. In Hawaiian you say Walaau.
Dear Chef, I love spinach salad, I can eat it every day. Thank you for being so good at teaching, I enjoy every minute of it, thank you for explaining in such fun way your recipes and for making me laugh so hard with your wonderful sense of humor. I took two years of culinary classes and that teacher was so condescending, judgmental, no sense of humor, boring and he thought he was flawless in his cooking, to this day I don't remember any of his recipes only how rude he was, wish it had been you instead! Blessings to you!!!
🙏🙏🙏😊
I really must make this for my husband! It's so simply elegant and looks "amayzing!' Thank you, Chef.
Ah chef, you have done it again. Just another amazing recipe from you, that you have so graciously shared.
There’s nothing like starting your day with butter. Hear hear.😍
You are the BEST chef. Thanks for teaching us.
I love spinach salad. That bacon dressing will just make it perfect. Love your videos Chef.
You keep talking, Chef. Don't ever stop. I love your recipes!! I've learned so much.
My heart skipped a beat and I drooled when you said rack of lamb!
Yes, butter(french butter) is good for you. Love you Chef.....
Keep being you chef, you're the best!!!!
Dinner decided. As always, Thank You for sharing your beautiful creations.
😍😍😍Yes, i MUST do this next dinner party ! 👍👍👍
My diet is Very different from the days of eating at Left Bank. The food was amazing as are all your food.
I still watch your video’s because your recipes Inspire me. I change the ingredients to be plant based.
Thank you for sharing your passion every week.
👍😘🇮🇹 🇫🇷
Thank you Susan! 😀
Chef Jean-Pierre, this salade looks delicious -- bravo! It's very organic and well rounded 👍
Thank you for the simple recipe chef. There are so many options on the internet for input. Your genuine charm wins my attention each week.
Thank you very much Christy!😊
Thank you for providing joy, health, and great food in an insane world. Thank you Chef, you make my week with these beautiful recipes!
Thank you chef!!..that roasted garlic custard has my brain exploding with different dishes and applications to use it with..
15:04 Chef said "schmeckts". He used the german word for "taste very good". Well done and greetings from germany!
Hi 👋😀 @ Chef Jean Pierre this Spinach Salad 🥗 is beautiful and fresh and Spinach is very good for everyone it's full iron and vitamins thank you so much for sharing the beautiful recipe and sharing the beautiful video @ Chef Jean Pierre 👍👍😀😀🌹🌹❤️❤️
Thank you so much for the beautiful red heart and the beautiful message @ Chef Jean Pierre👍👍😀😀❤️❤️🌹🌹😋😋😋😋
Chef Jean -Pierre we did your Frittata recipe 4 times now ( different ingredients sometimes) and it always comes out AMAZING ...I am French and you are teaching French people how to cook , and that's not easy sometimes for sure. as you probably knowhaha..my Granny and Auntie both subbed to you
Thank you! 😀
Ever noticed the Chef always gives ideas of what to do of some his mixed ingredients to make another great recipe? Such giving man and chef!!!
Thank you so much 😃
I love your show. You have taught me so so much. And I have been cooking for decades!
YUMMMMM
SPINACH !!!!!!!
I'm soooooo making this !!!!!
Thankyou for sharing, chef Jean-Pierre
The custard 🍮 water bath brought back memories of culinary school chef.
Beautiful as always, chef! Hot bacon dressing is something I absolutely MUST try!
Love ur videos jean-pierre, keep up the great work ,awesome recipes and very enjoyable to watch 👍👍🇦🇺🇺🇲
I could listen to you all day! And when I watch your videos I always watch more than one! You are a rock star!!
🙏🙏🙏😊
Hello my fren! Nice to have you back
I would love to have an oven like yours and garlic custard sounds heavenly. I love garlic and also custard, thank you for the recipes. 🧄🥗🥚🥣🧂
Isn't that the most awesome oven? Those doors are to die for! Where did you get it Chef
It's a VIKING oven! 😀
Obviously this is your take on Salade Lyonnaise . Very nice.
REQUEST: Key Lime Pie. Love you, Chef
You make my day! Thank you for sharing your wonderful recipes and your joyful spirit!
I love this channel, the bowl of butter heals me weekly, monsieur Jean Pierre, where is our duck recipe? God bless
One of my favorites, the goat cheese custard is new thou. It’s been a while since I’ve had a good spinach salad, hot bacon dressing is just the thing.
Thank you Chef.
Thank you for sharing... the recipes, the knowledge and the good humour..
This looks fabulous / I can taste it now in my imagination and could cry from how wonderful I know it is ... Thank you Chef !
Now that truly looks delicious. I'm not even a bacon fan and I know I'd love it. The vinegar makes this dish for me. 😋😋😋
Thanks for a new video! And while I personally don’t care for this particular recipe (I’m a picky eater) I still watched it just to spend some time with you today chef. You make my day. Be blessed and God Bless America!!
🙏👍😀
This looks delicious! In the custard, I might put shredded zucchini I put thru a ricer to get the water out instead of the tomatoes i can't have...I am so glad your recipes allow for some creativity due to food allergies, so I can still use them 🙂🧈🧈🧈🧈 may we all start our day with a little butter, lol! Merci, Chef JP!
Be careful with the Zucchini they are 95% water and will interfere with the custard texture. I do another recipe similar with eggplant where I roast the eggplant and sauté it in a pan for at least 20 minutes to eliminate most of the water😀.
@@ChefJeanPierre Thank you for the advice! I would probably cook the zucchini until caramelized after I rice it like crazy-- I am always amazed at the amount of water I can get out of potatoes or zucchini when I make latkes...used to use towels and squeezing, but the ricer is so much easier!
Fresh Spinach salad with warm bacon dressing is the best combination.😋😍
Today i skipped my tradition of watching Chef Jean Pierre late at night and eating something delicious, couldn't wait ehehehehe
thanks Chef, the budder and unyon make the dish pop, the bacon makes it kick. wonderful dish thank you
I LOVE this recipe. Thank you, Chef Jean-Pierre.
This is considered "Edible Art" my friend!!! And OH!!!! That salmon recipe was HANDS DOWN!! The best salmon we have ever had!! Thank you Chef!!!
Thank you Steve! 😀
This looks good. Great job! Thank you for sharing.
God bless all here.
YEEEES it's Thursday
JP, this is classical yet modern! Great job!!!!
Spinach Salad and onion and Garlick dressing Oooh yummy thank you so much for the beautiful recipe and beautiful video @ Chef Jean Pierre 👍👍😀😀🌹🌹❤️❤️
Hi @ Chef Jean Pierre thank you so much for the beautiful red heart and thank you so much for enjoying my messages and comments @ Chef Jean Pierre 👍👍😀😀🌹🌹❤️❤️
Best Chef on RUclips bar none
Bob Cooney
🙏🙏🙏😀
@@ChefJeanPierre Know you are loved.
You are delightful! This recipe looks fabulous. My tastebuds are going crazy. I’m headed to my kitchen to make this salad.
Thank you for sharing so graciously. I love your enthusiastic teaching.
Where can I find Butter Olive Oil and Lemon Balsamic vinegar or do you make your own?
Salut Jean-Pierre!! Your videos are amazing!! I'm learning a lot and also keep tallking!!! It's some sort of trademark!! Cheers from Buenos Aires (Argentina)
Looks and sounds so delicious! Love all these ingredients in salad, the dressing, and the custard. My mouth is watering. Thank you so much for sharing. And do you dare ever quit talking. Love it. And you add extra fun. ❤️
The only Chef that can post a salad magnifiqeu and I watch it like am preparing for an exam
I love your videos...they're uplifting and encouraging.
Spinach salad with hot bacon dressing is one of my top favorite meals. I have to make it myself because it's never found on a restaurant menu anymore. The garlic custard on top sounds devine.
AWESOME as usual. Thank you chef. Much gratitude!
Spinach salad with hot bacon dressing is one of my absolute favorite things to ear. I put red onion, green pepper, mushrooms, a little pickled red beet, mandarin oranges and slivered almonds. I also use apple cider vinegar with a little sugar added to the bacon drippings for the dressing. I'm looking forward to trying your recipe. Anything with bacon on it --- well, it should ALWAYS taste great.
this brought back memories of the wilted bib lettuce salad that my mother made when I was a chide
I can’t wait to try this. It looks and sounds delish.
Oh my Chef!! That looks wonderful!!
Chef, I follow your recipe and they are great. I also like your trick and live show like yours. You are very chef, and fun to watch your show. Keep up your great work.
While I like cooked spinach, I never was much of a spinach salad guy even with the bacon dressing. They way you plate this dish has me wanting to dive right into it and devour it.
Wonderful presentation! Feast for the eyes. Looks delicious! Wilted salads are a rite of spring!
The whole "I love silicone" speech had me laughing and crying with nostalgia. Thank You!
U make learning really fun Chef 👨🍳 you’re amazing 😉 you teach with a good heart ❤️❤️❤️❤️
Your recipes are beautiful and delicious looking. But aside from that I love that you are so charming and your happiness and love of cooking shines through in every video. When I watch your videos I feel as though I am sitting in the kitchen with a friend.
"When I watch your videos I feel as though I am sitting in the kitchen with a friend"
I could not possibly ask for more! THANK YOU!!! 😀
@@ChefJeanPierre 🤩
Looks great shef. It's time I beefed up my salads. Thanks.
Wow going to try this salad wonderful way too served spinach thanks for sharing Jean Pierre ❤ Chantal
The custard makes it!!!! 😊👍
Wow! This is absolutely delicious and mouth watering thank you for sharing your recipe.
Garlic is the most important thing in my life and today I learned more things to do with it. Great video!!!!
Yummy,Yummy!
Delicious, delicate, and beautiful presentation dish.
Thank you for sharing.
Greetings from Singapore🌹🌹🌹
Edith
Thanks so much for sharing your knowledge with us Chef!
My pleasure!!! 🙏
Love this recipe! And love your channel!!!
Love all your recipes thank you Chef 🇦🇺🐨🐨🇦🇺
i do a spinich ceaser, thats really good too. if i can i use fresh mushrooms, and raw onion rings around the top, and add either smoked oysters or mussels, gravlax is also a possiblity too.
Merci Chef ! ! !
Once again, another recipe my wife will kiss me for making!🧡😍🥂
That is good enough reason to do it! Good luck! 😀
@@ChefJeanPierre Have you met our newest baby? He's named Chef, after, well you know lol
A few slices of raw white mushrooms are a good addition. Adds flavor and color.
Looks yummy! Would be healthy in my diet