@@SoleEpiphany I know what you mean. There's just something about J.P. that is so unique and satisfying and special. So warm and charming. I just want to pet his cheek and give him a big squishy HUG. Ha! 😄 💋
I agree. I love these videos. They've become my ASMR videos on youtube. They are just so relaxing, his voice is very soothing. I find myself getting hungry and dozin' off when I'm watching them. Lol!
The food network has become nothing but a reality circus with people running around screaming and trying to look like chefs. Nobody compares to our dear Jacques, I hope these shows of him cooking in his kitchen never end. He is a wonderful, humble man.
I would love to just hang with Jacques from time to time cook together, chat, and share a glass of wine. He is such a treasure. I love his simple and delicious meal ideas. Thank you, Mr Pepin.
Thank you, KQED, for all of these Jacques videos. I watch them on my own or with my young kids... Always get inspired by this great man of our time. Beautiful!
Simplicity and good technique - The foundation of good cooking. Serve this with a simple green salad, good bread and butter, a crisp Sauvignon Blanc, beautiful fruit and cheese and an espresso and brandy - I'm in heaven!
Hi Jacques. I was a Find Dining Chef for a few Years in the Mid 1990's. I first worked with Sea Scallop s back then. Not a Fish Lover. Loved the way Your did them here. Will give it a try. Thank for Sharing this.
Beautiful Scallops thanks for the reminder sometimes I forget the Scallops. Wishing you and your family a Happy Memorial day weekend. And as always ! Happy Cooking !
omg I'm shocked i didn't know about these! I assumed he was taking a break because his own yt channel ast posted 7 months ago! I see he has moved. What a blessing :)
This looks lovely! I just bought some endive the other day and have scallops so I may just make this. Simple yet delicious and elegant. Thanks for sharing.😊
Belgian endives are a bit underrated in the US at least. I slice them in 2 halves and sautee them in a bit of butter and oil, then simmer them adding a little water and lemon juiice and a little honey or sugar to caramelize them, until they are soft / "al dente" . Great with just about any meat or even fish.
Don't be afraid of getting that pan ripping hot. As hot as your stove can get it. And buy a pan that can take the heat. It's the ONLY way to properly cook sea scallops. And Chef's pan is easy to clean. Just do a deglaze with water and presto.
Actually it's a variety of chicory with an interesting two stage method of cultivation. First, they are grown as a root vegetable. After harvest, they are kept cold until they want to start the second stage. In this stage they put the roots in boxes in running water. This will grow a head of endive on top. And because they do this stage in a dark storage cell, the endive will stay white. Most cultivation and consumption is in France, Belgium and the Netherlands, where it is usually eaten raw as a salad with apple, or baked with ham and cheese.
I've not had endives, but scallops are so delicious! I don't know how to describe them, but they're very mild, and very pricey! But they're worth it, in my opinion. You should give them a try. ☺
It's a type of small salad that you find in northern France or in Belgium. They are grown under a cover (in the dark) so that they remain white and slightly yellowish. They have a slightly bitter taste and are used cooked.
Why did he clean the pan before cooking the scallop. A little bit of butter and endive juice wouldn't have hurt the scallop, would have given it a nicer crust.
These quick videos and simple recipes from Jacques Pepin are the most underrated cooking videos on RUclips.
They look delicious
Miss the days of watching these guys on TV as a kid with Nan, learned so much, these new chefs aren’t the same vibe at all.
True
@@SoleEpiphany
I know what you mean. There's just something about J.P. that is so unique and satisfying and special.
So warm and charming. I just want to pet his cheek and give him a big squishy HUG. Ha! 😄 💋
I agree. I love these videos. They've become my ASMR videos on youtube. They are just so relaxing, his voice is very soothing. I find myself getting hungry and dozin' off when I'm watching them. Lol!
Jacques Pepin.....the chef that every Food Network "chef" wishes they were. He is, was, and always will be "The One and Only".
The food network has become nothing but a reality circus with people running around screaming and trying to look like chefs. Nobody compares to our dear Jacques, I hope these shows of him cooking in his kitchen never end. He is a wonderful, humble man.
Any time watching Jacques is time well spent
Monsieur Pépin is the Bob Ross of cooking…..my hero.
Yes! I’ve literally said the same thing
Even though my budget calls for hotdogs, I will happily watch Chef Jacques prepare scallops 😁
We hear you. Sea scallops aren't cheap!
This man is a treasure! I love his videos.
What an honor it is to've had this man teach us the past 50 years. Thanks, Jacques
I've always loved him, and Julia Child. May she forever rest in peace.
Please keep him coming to us. He is a life raft in a crazy sea of turmoil.
Life raft in a crazy sea of butter.
One can never get enough of Chef Pepin; masterful, charming, humble.
Always happy when a new Jaques video shows up.
I would love to just hang with Jacques from time to time cook together, chat, and share a glass of wine. He is such a treasure. I love his simple and delicious meal ideas. Thank you, Mr Pepin.
These videos make my day.
Sometimes these videos
SAVE MY DAY
he is a relief from anxiety and insanity of every day life.
Jacques Pepin is my tranquilizer.
Jacque could do a half hour show on boiling water and it would be interesting and insightful. 💙
For Real😂
love you Jacque, thank you for all the knowledge over the years. you're awesome!!!
Les pétoncles sont superbes, et l’idée des juliennes d’endives est excellente. J’essaierai ce week-end. Merci pour la belle idée.
Bon appetit!😊
What a treat living with this man…eating like a King and learning along the way…
I’ve seen Endive salad with blue cheese in cook books but sautéed in butter looks amazing. I learn something every time. Thank you Chef!
Wow what a gorgeous dish!
Thank you so much, Jacques.
It's so refreshing, your visit!
Thank you, KQED, for all of these Jacques videos. I watch them on my own or with my young kids... Always get inspired by this great man of our time. Beautiful!
Thanks for watching!
That looks fantastic thanks Jacques
I've made this twice and it is so easy to make, even with my lackluster cooking skills. A delicious dish. Merci, M. Pépin.
Simplicity and good technique - The foundation of good cooking. Serve this with a simple green salad, good bread and butter, a crisp Sauvignon Blanc, beautiful fruit and cheese and an espresso and brandy - I'm in heaven!
MASTER OF CHEFS JAQUES 🎉🎉🎉🎉🎉✌️✌️✌️👍👍👍👍🤜🤛
Always something new, simple, and delicious.
Hi Jacques. I was a Find Dining Chef for a few Years in the Mid 1990's. I first worked with Sea Scallop
s back then. Not a Fish Lover. Loved the way Your did them here. Will give it a try. Thank for Sharing this.
I really like his pepper grinder. Thanks for the recipe. Happy cooking.
JP is such Gem of a man. I mean seriously, what else could you wish for in a human being? Love you Jacques
Jacques Pepin will always be the best. Number 1!
Beautiful Scallops thanks for the reminder sometimes I forget the Scallops. Wishing you and your family a Happy Memorial day weekend. And as always ! Happy Cooking !
Thanks for watching!
I finally got around to making this today. I added some leek whites to the endives. It was great. Thanks Chef!
Thing of beauty .....
omg I'm shocked i didn't know about these! I assumed he was taking a break because his own yt channel ast posted 7 months ago! I see he has moved. What a blessing :)
Outstanding Chef!!!!!
Simple and awesome! Thank you.
This is the best thumbnail
Remarkable as ever....thank you.
Merci Jacques… ❤
Merci Chef , scallops are my favorite sea food
Divine!!! Thank you Chef Jacques❤️
Beautifully Done...
What else from This Master chef...❤❤
Thank you Chef
Thank you so much!!!
One of the best...
Your recipes are always a pleasure to watch, and even more enjoyable to eat. Keep doing what you do my friend. 👍
Very sumptuous recipe thanks chef for uploading this video hope many more to come 😮😅😊
A delicious summertime meal. A few slices of garlic toast, maybe?
Looks fantastic
Beautiful
,,a cool video keep up the great content.. Thank you… Greetings Jörg
This looks lovely! I just bought some endive the other day and have scallops so I may just make this. Simple yet delicious and elegant. Thanks for sharing.😊
Let us know how it turns out!
Will do!
Hummmmmmm
😋😋😋😋
❤❤❤❤❤
My kitchen is coming along. Still I use the same sponges he uses. Little by little
What knife is he using? It looks cool.
Belgian endives are a bit underrated in the US at least. I slice them in 2 halves and sautee them in a bit of butter and oil, then simmer them adding a little water and lemon juiice and a little honey or sugar to caramelize them, until they are soft / "al dente" . Great with just about any meat or even fish.
Jacques has a good braised endive recipe. Maybe we will post it next week.
@@kqed Great!
I sooo wish my wife liked scallops. I love them but I can't cook them. Alas.
Don't be afraid of getting that pan ripping hot. As hot as your stove can get it. And buy a pan that can take the heat. It's the ONLY way to properly cook sea scallops. And Chef's pan is easy to clean. Just do a deglaze with water and presto.
I work for Gulf Shrimp company I would love to bring you some seafood just to meet you
😋👏🏼
Hello gang, l've never tasted endive. What does it taste similar to? Cabbage? Artichoke? Arugela? Thanks for the help!
It's like a firm, slightly bitter, lettuce.
Actually it's a variety of chicory with an interesting two stage method of cultivation. First, they are grown as a root vegetable. After harvest, they are kept cold until they want to start the second stage. In this stage they put the roots in boxes in running water. This will grow a head of endive on top. And because they do this stage in a dark storage cell, the endive will stay white. Most cultivation and consumption is in France, Belgium and the Netherlands, where it is usually eaten raw as a salad with apple, or baked with ham and cheese.
What are endives ? Love scallops. Looks real good.
A vegetable Often a salad ingredient.
Endives are like slightly bitter little lettuces.
Google it.
Or Wikipedy it.
Definitely add the touch of sugar as he recommended.
Does anyone know why Mr pepin didnt use all that fond to make some kind of a sauce?
I've never had scallops, nor endives. What do they taste like?
I've not had endives, but scallops are so delicious! I don't know how to describe them, but they're very mild, and very pricey! But they're worth it, in my opinion. You should give them a try. ☺
@@bsota8513 Yes, I'm planning to! :)
@@L.Spencer Oh good. I hope you like them! 🐠
Jacques Pepin: America’s Pawpaw
Ahhhh! The French ... have always been celebrated for their excellence…
Hey there, I'm from Australia and l couldn't make out the name of or identify the main vegetable. Can anyone help me here?
Endive.
It's a type of small salad that you find in northern France or in Belgium. They are grown under a cover (in the dark) so that they remain white and slightly yellowish. They have a slightly bitter taste and are used cooked.
Why did he clean the pan before cooking the scallop. A little bit of butter and endive juice wouldn't have hurt the scallop, would have given it a nicer crust.
I remember scallops were $3 a pound in the 1990s now they $16.
who votes this DOWN?
Jews
Wait! There are 3 more scallops searing away in the pan!
I clicked for the thumbnail.
Lick your fingers after tossing that butter in the pan,man, you've earned that right!
We aren't a life raft wr kued to no one exists yet
Bro said "uneatable"
English is obviously not his first language. Give him a break.
@@TheGodYouWishYouKnew It wasn't an insult; just funny
Wait a minute that's a real word though isn't it? Meaning not suitable for eating. Things can be edible/inedible but also be eatable/uneatable.
@@kevinkim951 I've always just heard "inedible" when in reference to such.
I don't die or pretend to fir a fake story to oretended to encourage children who don't exist
Thats a fake experience story im not doing anything that way
But ur dead inside i never was u lued about everything
white wine and butter sauce with that fond???