Kudos to KQED and their staff for the labor of love of uploading these videos. Hopefully it can expose a new generation to Jacques. He is truly a treasure.
M. Pépin shows us here how simple food can be the foundation for a wonderful life. I'm sure there is more to a great life than simple food, but you've probably figured out at least half of it if you're eating like Jacques.
If you are a Pépin fan, I recommend you read “The Apprentice”, Pépins memoir. It is wonderfully written, an easy read and explains why and how programs like these (as well as his eclectic mix of cuisines) came to be.
I have watched many of your videos, but was looking especially for soups with kale, bean and sausage.... this particular presentation is so amazing, because you have so much more going on! Use of herbs, making the fresh sauce with the patties, and the dessert! Awesome demo of segmenting the citrus fruit. Mixing grapefruit with kiwi, and the wines used here and there. Yes, yes, yes, just cooking at home for the flavors, and enjoyment of it all! Thanks!
There's always time for soup. For anyone not sure about soup making, take a note from Jacques and save veggie scraps and scraps from rotisserie chickens in the freezer until you have enough to make a stock. I've been doing it that way for a while and it makes stocks substantially better than store bought stock that is watered down. You can make your own delicious stock with just scraps you would have otherwise thrown away!
Thks Jacques. I make lots of cabbage dishes in winter. Thks for reminding me about the sausage, veggies etc. I have pre-cooked mild sausage n my freezer now. I will add it into this soup. And yes, I utilize lots of veggie leftover…..and I heat up/microwave the water to speed up the process. Thanks for reminder about the potassium in potatoes!! Much appreciation. Ahna USA
Love it! wonderful. It's no "high cuisine" for sure, but In the hands of a master cook/chef - simplest country/home dishes will still be VERY delicious and good. Applying the correct techniques and principles to simplistic dishes will make the difference. Thank you chef.
Chef Pepin's TV shows are like a master's degree in cooking. Always delicious. Keep posting 'em. They blow anything on the Food Network away... though, in my opinion, Good Eats (with Alton Brown) and Giada's Everyday Italian constitute a solid undergrad-level culinary course.
and that's what makes him a master. you are learning mutiple things all at once but it never seems complicated. he was a true artist/master of his craft.
Savoy cabbage - difficult to find here in Arizona. But it's way more flavorful. Also, good sausage more difficult to find without ethnic meat markets. Ingredients are everything. Jack mostly throws together peasant food -- better with good stuff.
When my wife asks me what I want for dinner, I tell her food, when she asks me what type of food, I tell her good food. I usually work 90 hours a week, I am too tired to cook, sometimes I take my steel toed boots off and fall asleep in the chair, too tired to eat or bathe.
We cook only with evoo….coconut oil…walnut…avocado oil.and other raw oils. Research that…..for yourself. Use only pure Irish butter from grass fed cows.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Love this! Elevates the turkey patty!
Kudos to KQED and their staff for the labor of love of uploading these videos. Hopefully it can expose a new generation to Jacques. He is truly a treasure.
Found myself smiling the entire time watching the magic and listening to the sage advice of my old friend, Jacques Pepin!
Love the guy’s chilled and pleasant demeanour - what a treasure!
Jacques is the best!
The best TV chef of all time
He makes cooking accessible for all levels. I appreciate that his cooking is very rustic ~ not looking for perfection.
Hope Chef is doing well, miss seeing him but love these older videos. He's such a great guy.
M. Pépin shows us here how simple food can be the foundation for a wonderful life. I'm sure there is more to a great life than simple food, but you've probably figured out at least half of it if you're eating like Jacques.
Jacques is the king. I love him for decades since I am a child.
Jacques intellect about the science of cooking cannot be ignored. He is a great chef who has earned his praise.
I love what he says near the end about havr nice dishes and a bottle of wine and sets an ellagant mood.
To do this with you LIDIM to sit and eat and have a cup of caffeine and engage in joyful words what a beautiful world.
Classic Jacques - informative & accessible. I've always appreciated that he explains the "why" not just the "how" of his recipes.
I love this. I sometimes make a soup out of a can of vegetable soup and add potatoes and cut up sausages.
I end watching with a warm fuzzy family feeling, deep inside. Thank you. You are truly classic.
The Jacques Pepin magic.Entertaining and informative for the ages! Delightful lessons which remind me of Bourg -en- Bresse
Love me some Jacques Pepin! He is a god of the kitchen.
This man is a master
Jacques is a truly master of simplicity and, at the same time, of sofistication. It's always a pleasure to see him. Happy cooking!
If you are a Pépin fan, I recommend you read “The Apprentice”, Pépins memoir. It is wonderfully written, an easy read and explains why and how programs like these (as well as his eclectic mix of cuisines) came to be.
I'm going to check for this. Thank you 😳
Read it and loved it
As a young chef in the '70's in adsorbed everything in his books Le Technique and Le Methode. Bibles of the industry.
I have watched many of your videos, but was looking especially for soups with kale, bean and sausage.... this particular presentation is so amazing, because you have so much more going on! Use of herbs, making the fresh sauce with the patties, and the dessert! Awesome demo of segmenting the citrus fruit. Mixing grapefruit with kiwi, and the wines used here and there. Yes, yes, yes, just cooking at home for the flavors, and enjoyment of it all! Thanks!
Nice meal! I like the way he explains the different vitamin and mineral contents of all the produce he prepares.
He makes doing supremes look SO EASY
25 years as a chef and I am still learning from this treasure.
If you have not made this soup, wait no more. It is astounding.
Turkey and vegetables in one patty. This is something I'm going to have to attempt.
Love your recipes, Chef Pepin. Watching you for years. 🥂
he was a master. he seemed so humble and happy.
he is someone i regret never meeting.
You make it sound like he died.
Thanks again Chef/Chief Jacques!
Soup as a winter time meal, mate are you kidding me? I eat soup all year around! Winter, spring, summer, autumn!
There's always time for soup. For anyone not sure about soup making, take a note from Jacques and save veggie scraps and scraps from rotisserie chickens in the freezer until you have enough to make a stock. I've been doing it that way for a while and it makes stocks substantially better than store bought stock that is watered down. You can make your own delicious stock with just scraps you would have otherwise thrown away!
Soup is boring, it's like foreplay. İf you're hungry just dig right in to your food don't waste time with soup
@@caner78bob Bad comments are boring. If you're tired of bad comments, just ignore them and stop wasting your time with it. *HINT HINT*
I love your shows and I watch them as my mom did. I especially love you and Julia Child and Martin Yan.
Thks Jacques. I make lots of cabbage dishes in winter. Thks for reminding me about the sausage, veggies etc. I have pre-cooked mild sausage n my freezer now. I will add it into this soup. And yes, I utilize lots of veggie leftover…..and I heat up/microwave the water to speed up the process. Thanks for reminder about the potassium in potatoes!! Much appreciation. Ahna USA
So much delicious food with really low calorie content.
Ground turkey is kind of tasteless to me but the way he prepared it adds so much flavor.
Wonderful cabbage soup.
Love it! wonderful. It's no "high cuisine" for sure, but In the hands of a master cook/chef - simplest country/home dishes will still be VERY delicious and good. Applying the correct techniques and principles to simplistic dishes will make the difference.
Thank you chef.
Thanks for all your knowledge !! 😄😄
Oh man those patties look delicious. 😋
Wow what an amazing guy. I don't even cook but that was quite educational.
Chef Pepin's TV shows are like a master's degree in cooking. Always delicious. Keep posting 'em. They blow anything on the Food Network away... though, in my opinion, Good Eats (with Alton Brown) and Giada's Everyday Italian constitute a solid undergrad-level culinary course.
Wow! Delicious!
The soup champion agree
Good Job, Jacque!
I'm going to cook these, wear a t-shirt, tie, and shorts. We will look up scale. 👍
😊😊😊
Peels the entire grapefruit, handles it all, then says I think I’ll wash my hands, I was touching turkey 😂
We've got very simillar soup in Poland. Use smoked sousage or bacon and dill instead chives :) And a little bit of vinegar
💖💖💖💖
I love the frickadell technique.
I forget what the term is, but Jacques is showing us exactly how to do the meat slurry for hot dogs.
and that's what makes him a master. you are learning mutiple things all at once but it never seems complicated. he was a true artist/master of his craft.
He says that
Late response, but it's called a farce. any 'stuffing' prepared that way, since it of course was a stuffing for sausage casings originally.
I remember watching this and Rude dog and the dweebs every Saturday morning...
A French Chef living in the USA making Frikadellen aka the Proto Hamburger. Very German food.
Jacques is it.
Savoy cabbage - difficult to find here in Arizona. But it's way more flavorful. Also, good sausage more difficult to find without ethnic meat markets. Ingredients are everything. Jack mostly throws together peasant food -- better with good stuff.
Bon appétit
What's up everyone!
It’s healthy recipe
When my wife asks me what I want for dinner, I tell her food, when she asks me what type of food, I tell her good food. I usually work 90 hours a week, I am too tired to cook, sometimes I take my steel toed boots off and fall asleep in the chair, too tired to eat or bathe.
❤
If the sausage soup is too caloric, you know, just leave out the sausage. Because we all know that eating homemade soup is the real diet buster 😆
Still looking young! :P
This was from years ago...
not current. Think he's in his late eighties by now, not still looking young but STILL HANDSOME.
@@joannaedwards6325 C'était une blague! :)
@@jfbaker5351
🤔?
All so called "haute cuisine" is at its root "peasant" or "country" food.
Crazy how scared people were of calories in the 90s. Maybe they were right
Definitely. People eat way too much these days. They eat "keto snacks" and think its nothing.
0:09 my family doesnt shit sround in the soup
Definitely not impress with soup but he is a great cook
We cook only with evoo….coconut oil…walnut…avocado oil.and other raw oils. Research that…..for yourself. Use only pure Irish butter from grass fed cows.
Metal spatula on a teflon pan?!?! No!!!
TEFLON PAN is a big NON
Stop worry about calories
Love Jacques and all his videos but it makes my head hurt that he can't remember "box grater"!
Every time I watch his videos all I keep doing is telling him to WASH his friggin hands!!!!
Every time I watch his videos all I keep doing is telling him to WASH his friggin hands!!!!
Every time I watch his videos all I keep doing is telling him to WASH his friggin hands!!!!