Jacques Pépin's Rustic Sausage Soup | KQED
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- Опубликовано: 16 авг 2022
- In this episode of Today's Gourmet, Jacques Pépin makes a hearty sausage soup with cabbage and potatoes; a turkey and vegetable burger in mushroom tomato sauce; and grapefruit and kiwi marinated in Grand Marnier and sweet wine for dessert.
In This Episode:
00:00
1:00 How to make sausage soup
4:25 Turkey and vegetable burger in mushroom tomato sauce recipe
6:29 Kitchen tip: Make burgers with ice for a spongy texture
15:28 Grapefruit with Grand Marnier dessert
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 21, 1992. Midweek DInner
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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 @KQED Food to watch more food videos. 
Хобби
Love this! Elevates the turkey patty!
Found myself smiling the entire time watching the magic and listening to the sage advice of my old friend, Jacques Pepin!
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.
Hope Chef is doing well, miss seeing him but love these older videos. He's such a great guy.
Jacques is the best!
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
He makes cooking accessible for all levels. I appreciate that his cooking is very rustic ~ not looking for perfection.
Classic Jacques - informative & accessible. I've always appreciated that he explains the "why" not just the "how" of his recipes.
The best TV chef of all time
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.
I love what he says near the end about havr nice dishes and a bottle of wine and sets an ellagant mood.
Jacques is next level in everything...love this gentleman
If you have not made this soup, wait no more. It is astounding.
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.
I end watching with a warm fuzzy family feeling, deep inside. Thank you. You are truly classic.
I love this. I sometimes make a soup out of a can of vegetable soup and add potatoes and cut up sausages.
He makes doing supremes look SO EASY
The Jacques Pepin magic.Entertaining and informative for the ages! Delightful lessons which remind me of Bourg -en- Bresse
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!
Love me some Jacques Pepin! He is a god of the kitchen.
Jacques intellect about the science of cooking cannot be ignored. He is a great chef who has earned his praise.
Love your recipes, Chef Pepin. Watching you for years. 🥂
Turkey and vegetables in one patty. This is something I'm going to have to attempt.
Nice meal! I like the way he explains the different vitamin and mineral contents of all the produce he prepares.
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.
I love your shows and I watch them as my mom did. I especially love you and Julia Child and Martin Yan.
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*
Jacques is the king. I love him for decades since I am a child.
25 years as a chef and I am still learning from this treasure.
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.
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
Wonderful cabbage soup.
Thanks again Chef/Chief Jacques!
I remember watching this and Rude dog and the dweebs every Saturday morning...
he was a master. he seemed so humble and happy.
he is someone i regret never meeting.
You make it sound like he died.
Oh man those patties look delicious. 😋
Thanks for all your knowledge !! 😄😄
I love the frickadell technique.
We've got very simillar soup in Poland. Use smoked sousage or bacon and dill instead chives :) And a little bit of vinegar
💖💖💖💖
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.
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.
Wow! Delicious!
Jacques is it.
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. 👍
😊😊😊
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.
What's up everyone!
Peels the entire grapefruit, handles it all, then says I think I’ll wash my hands, I was touching turkey 😂
❤
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.
All so called "haute cuisine" is at its root "peasant" or "country" food.
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
🤔?
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 😆
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.
0:09 my family doesnt shit sround in the soup
Metal spatula on a teflon pan?!?! No!!!
TEFLON PAN is a big NON
Stop worry about calories
Young Jacques was a fantastic chef but as he became a celebrity he started doing non traditional things like counting calories, using chemicals and using fake oil. Canned products etc. But cant fault the guy. He had a family to take care of. I have his old books that are rooted in French tradition and they are very good.
He actually started using these things in order to show how to cook simply during the week. If you get home from work at 6:30, are you going to cook a soup that takes an hour and a half? Little kids are heading to bed by then.
@@cliftonmcnalley8469 this was made in the modern era where traditional families we being eradicated. traditionally the wife would do this and yeah it worked. If you need to take a shortcut cook on your days off and reheat on stove.
@@VedicDesi First- this isn't my device - I am a woman. My female friends that work and had children with ball games and such appreciated some of the shortcuts that chefs like Jacques could work into a decent recipe. For myself personally, I have often cooked monthly and frozen items. These days I prefer the freshness of stir fry.
In my experience, most human beings aren't organized enough to make a decent shopping list. Planning for an entire week is too much. I grew up quite poor but with a very thrifty mom. Explaining cooking at home to me is preaching at the choir.
@@cliftonmcnalley8469 I grew up with a working mom and dad and I feel ya. I just think as a world class chef he should have shown more class and not promoted all the big agra chemical food companies. all the quality time in the world doesn't mean much if the kids are sick. That's all. peace
Love Jacques and all his videos but it makes my head hurt that he can't remember "box grater"!