@@tonygallo1104 I honestly believe my inability to catch a cold or get other "sicknesses" like bronchitis, etc, has everything to do with how much Garlic and Onions we use! And it tastes amazing, right?
It takes a lot of bravery to have no ego. Jacques is now cooking for the most ordinary of Americans. Not much money, not much time and no cooking skills. Just a pot and a little knife. A leftover hotdog. Stuff out of cans...... He is our treasure.
He wants families to be able to cook at home more and he knows that working parents have limited time to cook complicated meals. He provides inspiration to those of us that feel too tired to cook but still want to make something that tastes good and is comforting
I absolutely LOVE how this amazing, World Class French Chef is like "Yeah screw it use a hot dog." This is why he's great: he doesn't talk down to you. He's REAL about Cooking At Home and I am here for it.
Honestly more authentic than most cassoulet. In the end it's just franks & beans made by poor people with whatever they happened to have in the house. And there's absolutely nothing wrong with that.
Similar to my "clean out the fridge Friday" when I make soup or salad or a smorgasbord or tasting platter from all the leftovers that need to get used up.
The gall of this supposed masterchef, putting a hotdog in his cassoulet! That's why I love him, his food is stuff people actually have on hand rather than needing to make a special trip to the store to get.
All the time - Many come in packs of 5. It's only my wife and I, so two meals of one sausage each and a leftover into the freezer! Sooner or later it's "What can I make with a Brat, italian, and who knows what else 😃
One of the greatest chefs in the world shows us how to just wing it with a classic French dish - red beans? No problem. And not even a fancy chefs knife in sight. Love it, Chef!!!!
I lived in Toulouse for a few years and ate cassoulet all the time. After moving back to London I found a french butcher that made the right kind of garlicky sausage to get the authentic taste. I only made small dishes so I only ever ordered one or two - one time they mocked me for my small order (in wealthy north London during barbecue season) and when I said “it’s all I need one is big enough” the butcher winked at me and said “of course, it’s french!”
Yea I’m going to buy that garlic sausage I saw at WFM. If I had left over chicken turkey or duck (which is almost never) I’d add that too. And I’d still add the frankfurter aka hot dog
Mr Pepin is such a classy man. So graceful, and elegant. And yet what I love the most is that his cooking is never pretentious. He's just a great chef trying to cook great accessible food. Very endearing.
He can cook some complicated dishes and I adore to watch those recipes too, but he has used his tv shows to teach ordinary Americans some simple techniques that can elevate even humble ingredients like beans and wieners
I freaking love this man. I'm a typical "gym bro" guy but in the last two years I've read all his books and watched his videos. My other "gym bro" jacked friends now come yo my house whenever I cook his dishes. He literally introduced me to cooking great food
As much as I like the real thing ...I even grew and dried the special French cassoulet beans for this dish .... this recipe is much easier than the much more complicated version and hits the same spot...
I had a can of butter beans in my pantry...so I decided to give this a try. Didn't have all the ingredients on hand, so I substituted chicken sausage, cilantro, and sweet pepper for pork sausage, parsley, and tomato. Was so delicious! Thank you Chef Pépin for your simple recipes that enable an average cook to make such great food.
Jacques is my favorite chef. I have noticed that he wastes nothing, even the juice from the can of beans! I have made something similar. It is good the first day and even better the second day. Thank you, Mr. Pepin, as always.
i don't understand why this would be considered a cassoulet but I am all for it. It is fast food after work Jacques style. Not everryone's dishes have to be a 3 star Michelin cuisine but that is why he appeals to everyone.
As many GREAT CHEFS as there are that use this media as their platform, JACQUES PEPIN FAST FOOD MY WAY, remains my favorite. I remember watching JACQUES PEPIN on TV and drooling and dying for the recipes and recipe books, NEVER thinking this would come to be - with the touch of a finger, here are the recipes I died for and I'm so glad I'm still young enough (youth and age are not synonymous), to prepare these and enjoy eating every morsel! Thank you, JACQUES PEPIN. Possibly the best CHEF the world has ever had the pleasure of knowing ‼❤
Once I traveled from the Swiss Alps to the Dijon area of France as a foreign language student and found the countryside to be breathtakingly beautiful! I am sure that the cuisine in that part of the world 🌎 is delicious as the scenery was so lovely. Appreciate your sharing, Master Chef Pepin. Thank you. Again, thank you.
Glad that you listened to me, Master Chef Pepin. Your opinion is to be highly valued. The fact that you hold a Master’s Degree in Literature merits a high level of respect from those about whom I care. Appreciate that you listen with respect...
Thanks great Chef, if only these other Supposed tv chefs were as great and humble as you. You are a a hero to the food world your food speaks for itself and you don't have to be angry and swear to increase your popularity. A living treasure.
Thank you KDEQ PBS channel Brooklyn, NY for all your episodes with Jacques Pepin. I grew up as a young man learning from his shows and cook books. His cooking style is rustic, easy with fresh ingredients. My favorite chef of all time and an absolute legend. KDEQ also had Martin Yan who I also learned a lot about cooking.
With cassoulet, the quest for acceptable shortcuts only natural, and no matter how fast or far you stray from the beanpot ideal, you can't go wrong. The ingredients make it.
I keep coming back to this recipe over and over. It's very tasty. I like to add in carrot with the onion and finish with another veggie, like some baby spinach, or some zucchini.
Ya know...it's simply beautiful; Everything with this man. It's cooking in a simple way. Nutrition, taste, variety, etc. No need for fancy tricks via edits, graphics, showcasing fancy anything. Try a recipe the way it was written and then tweak it the way you like - and so many other great words of wisdom. I recently learned of his wife's passing...so very sorry to hear. Ah, but keep cooking, keep smiling! Just wonderful! Have fun in the kitchen!
I have loved cooking and cooking videos for almost my whole life, but I have only recently discovered Jaques Pépin... What a truly wholesome human being. There are thousands of home cooks that are more pretentious than this French master; the simplicity and humbleness of his dishes is so refreshing to see. Thank you for everything you do, Chef Pépin.
The use of that single simple hot dog sent every pretentious chef and chef wannabe to the back of the proverbial bus. Gordon please take note :-) Touché!
Love the way he will unabashedly use ketchup, pre-seasoned Pepperidge Farm stuffing mix, canned beans and other verboten "low-brow" items. Cooking-related guilt, begone!
One of his other vids was an onion sandwich, and radish sandwich. Fact is... Rather than watching these other chefs using everything and a broom, I'd rather watch these videos for simple, honest cooking and food ideas
You were one of those things I'd put on when I was in high school and just watch. Now I attempt to cook but I am not great at it. Thank you though for giving me inspiration to at least continue trying.
Never give up! We can always improve, cooking is an art. Almost impossible to improve your palette, but techniques can always improve. Keep it up and get inspired! If you stagnate in your journey, check out cuisines you aren't familiar with, there is always something new to learn. Cheers friend
My first two attempts at French cooking (which I thought was impossibly fancy) was in hs. Let’s just say the family dog was very happy. Now 50 years later my family and friends consider me an excellent cook. Believe me a myriad of mishaps were made along the way. It’s all part of the learning process. Elevating your cooking is the kind of thing the internet is perfect for. I wish this had been around when I first started. Good luck on your cooking journey.
Practice makes perfect! :) Keep trying, you won't regret it. You have no where to go but up. I can make steak au poivre and potatoes gratin with confidence. Start simple and with what you love. Good luck!
Hot dog, can of beans, little of this and that most everyone has at home…Jacques is the consummate French chef from the greatest generation…I’ve learned more about good food from watching this guy over the years then all of the game show cooking programs combined!
I had an aunt who cooked in this "on the fly " way...using what was in the fridge or pantry...it is a part of how i prepare meals for me and "The Boss"
There is a woman who made Depression Cooking videos and her dishes were similar to some of Jacques. Think it's a case of using only what you already have on hand. And they are tasty. Once, at the end of the month I made a tasty desert out of sour cream, Hershey chocolate syrup and Ritz crackers. 😋
@@joannaedwards6325 I still like watching Clara’s old videos today. Learning to be frugal and not wasting food is very much a part of my wheelhouse. These folks that have lived tough times have valuable wisdom for sure
Gotta use that bean juice for stews. Even in feijoada, which is basically beans and dissolved animal bits, the bean juice makes it stick-to-your-ribs good. If your beans are unsalted, you can use the liquid as an egg white alternative in cocktails like the whiskey sour.
saving this for the Fall! i swear he impresses me with the least amount of ingredients, nothing grandiose or over the top, just easy comfort food done well!
Thank you Jacques Pepin for the years of instructions and inspiration you gave me. Your suggestion to use instant potatoes to thicken a vichyssoise was brilliant and ever since instant mashed potatoes have found a place in my kitchen.
We were very fortunate to take a Rick Steves tour that included a stay in a small French village with a restaurant run by a chef who specialized in 'competition level' cassoulet. Maybe we were not so fortunate: I was never able to approach the nuanced level of his dish. Jacques Pepin is showing me a way forward. My home-cooked dried beans are never as tender as a good brand of canned beans. I am willing to try again!
Imagine my surprise when I learn legendary world reknown chef cooks using completely indifferent ingredients, convenience foods (not even the best brand of canned beans by a long shot, notice he said they had no salt in them) and does everything last minute, with no ahead of time prep...Amazing. Your honor I love him. Honestly if you delve into cassoulet at all, there is almost a racket given how much the "authetic" ingredients cost. The beans alone are like $20 a pound imported to the US. Look out Jacques, big cassoulet is coming for you after this video.
"And this, as you can see, is a hot dog. And that's good too." 😂 This is why I love Jacques Pepin.
Pure gold
Yes!
@@VillPom Oui!
“Hot dogs are slammin’”
Ditto. Could not have said it better!!!!!
"There can never be enough garlic for me". This is my philosophy, too.
He says it all the time!
@@tonygallo1104 I honestly believe my inability to catch a cold or get other "sicknesses" like bronchitis, etc, has everything to do with how much Garlic and Onions we use! And it tastes amazing, right?
It takes a lot of bravery to have no ego. Jacques is now cooking for the most ordinary of Americans. Not much money, not much time and no cooking skills. Just a pot and a little knife. A leftover hotdog. Stuff out of cans...... He is our treasure.
He wants families to be able to cook at home more and he knows that working parents have limited time to cook complicated meals. He provides inspiration to those of us that feel too tired to cook but still want to make something that tastes good and is comforting
Plus, this is really how Pepin cooks for himself and his family!
I absolutely LOVE how this amazing, World Class French Chef is like "Yeah screw it use a hot dog." This is why he's great: he doesn't talk down to you. He's REAL about Cooking At Home and I am here for it.
Any cooking show these days will be like "you put a hot dog in it? IM NOT EVEN GONNA EAT IT" as they smack the plate off the table
Same guy that put a Kraft single in his Fromage Fort 😂
Honestly more authentic than most cassoulet. In the end it's just franks & beans made by poor people with whatever they happened to have in the house.
And there's absolutely nothing wrong with that.
This man is my culinary hero for decades now. I could never get tired of watching him cook. Thank you !!
I always come to the comments section to see everyone cherishing our beloved Jacques Pépin.
He says he found three sausages in the freezer...one was a hotdog 😂 love it.
He’s gangsta about it too
Yup! And it’s technique and the smaller touches/ garnish as in this case he adds at the end into the pot! Genius!
He is for sure all about the "I found this in my fridge/freezer so in it goes"
Waste not, want not at it's finest and tasty to boot.
The French never waste food. 🇫🇷
My sister call these dishes musgo...everything in the refrigerator must go...ha....
Its
@@dale4853 So sorry that my phone changed its to it's. I use that one more.
Similar to my "clean out the fridge Friday" when I make soup or salad or a smorgasbord or tasting platter from all the leftovers that need to get used up.
The gall of this supposed masterchef, putting a hotdog in his cassoulet! That's why I love him, his food is stuff people actually have on hand rather than needing to make a special trip to the store to get.
They probably made cassoulet with *gasp* Spam, back in the 1940’s...
I love his practicality. Too many just want to impress others with the most expensive and hard-to-find ingredients today.
Hopefully it was a Bar-S hot dog from Walmart 😇
Lol....I love this guy!
He showed us we can just use whatever we have, that this is not a fixed recipe. It makes it one of my go to quick meals!
ONLY Jacques can BASTARDIZE something to come out to be so amazing!
This guy is to cooking what bob ross was to painting. An absolute treasure.
Ah the 3 sausages he "just found" in his freezer. Got to love Jacques.
I was waiting for him to "find" a single leftover mushroom as well.
All the time - Many come in packs of 5. It's only my wife and I, so two meals of one sausage each and a leftover into the freezer! Sooner or later it's "What can I make with a Brat, italian, and who knows what else 😃
One was a hot dog :D
One of the greatest chefs in the world shows us how to just wing it with a classic French dish - red beans? No problem. And not even a fancy chefs knife in sight. Love it, Chef!!!!
Jaques is the best !!!!!!!
Been watching this man since I was a kid, now 40 years old and still brings a smile to my face watching him cook.
I lived in Toulouse for a few years and ate cassoulet all the time. After moving back to London I found a french butcher that made the right kind of garlicky sausage to get the authentic taste. I only made small dishes so I only ever ordered one or two - one time they mocked me for my small order (in wealthy north London during barbecue season) and when I said “it’s all I need one is big enough” the butcher winked at me and said “of course, it’s french!”
Thanks so much for sharing your sweet story. 😊
You can't make too much cassoulet. It's even better reheated the day after.
Yea I’m going to buy that garlic sausage I saw at WFM. If I had left over chicken turkey or duck (which is almost never) I’d add that too. And I’d still add the frankfurter aka hot dog
ooo la la 😉
Mr Pepin is such a classy man. So graceful, and elegant. And yet what I love the most is that his cooking is never pretentious. He's just a great chef trying to cook great accessible food. Very endearing.
Classy, graceful, elegant and endearing are words one could not use for most other famous chefs. I adore this handsome man.
He can cook some complicated dishes and I adore to watch those recipes too, but he has used his tv shows to teach ordinary Americans some simple techniques that can elevate even humble ingredients like beans and wieners
I freaking love this man. I'm a typical "gym bro" guy but in the last two years I've read all his books and watched his videos. My other "gym bro" jacked friends now come yo my house whenever I cook his dishes. He literally introduced me to cooking great food
As much as I like the real thing ...I even grew and dried the special French cassoulet beans for this dish .... this recipe is much easier than the much more complicated version and hits the same spot...
I had a can of butter beans in my pantry...so I decided to give this a try. Didn't have all the ingredients on hand, so I substituted chicken sausage, cilantro, and sweet pepper for pork sausage, parsley, and tomato. Was so delicious! Thank you Chef Pépin for your simple recipes that enable an average cook to make such great food.
Jacques is my favorite chef. I have noticed that he wastes nothing, even the juice from the can of beans! I have made something similar. It is good the first day and even better the second day. Thank you, Mr. Pepin, as always.
That’s what I love about him. No pretensions. The real deal who’s aware of what regulars people have on hand.
Pepin actually makes it very simple for other chefs to follow. He has a solid technique.
He captures the essence of this classic dish with his version for regular people.
This man teaches us all a lesson. You always got food in your pantry. And refrigerator
i love this man his accent and specialy when hé says onion 🧅
I love that pot he's using.
That simple dish makes me feel cozy and warm inside!
Ket does the same for me
i don't understand why this would be considered a cassoulet but I am all for it. It is fast food after work Jacques style. Not everryone's dishes have to be a 3 star Michelin cuisine but that is why he appeals to everyone.
I tend to prefer foods when they’re bastardized so this was right up my alley
As many GREAT CHEFS as there are that use this media as their platform, JACQUES PEPIN FAST FOOD MY WAY, remains my favorite. I remember watching JACQUES PEPIN on TV and drooling and dying for the recipes and recipe books, NEVER thinking this would come to be - with the touch of a finger, here are the recipes I died for and I'm so glad I'm still young enough (youth and age are not synonymous), to prepare these and enjoy eating every morsel!
Thank you, JACQUES PEPIN. Possibly the best CHEF the world has ever had the pleasure of knowing ‼❤
Every day I watch Jaqcues is a good day
Never liked French cooking until now. Genius. Simple hearty genius cooking.
Once I traveled from the Swiss Alps to the Dijon area of France as a foreign language student and found the countryside to be breathtakingly beautiful! I am sure that the cuisine in that part of the world 🌎 is delicious as the scenery was so lovely. Appreciate your sharing, Master Chef Pepin. Thank you. Again, thank you.
Yes - beautiful part of the world with delicious food and culinary culture. Every town has its signature cheese and sausages!
Love 💕 this area of the world 🗺!!!
Glad that you listened to me, Master Chef Pepin. Your opinion is to be highly valued. The fact that you hold a Master’s Degree in Literature merits a high level of respect from those about whom I care. Appreciate that you listen with respect...
*Thank you, KQED!*
Thanks for watching!
Wow, the knife work he performs with confidence comes from decades of experience.
Thanks great Chef, if only these other Supposed tv chefs were as great and humble as you. You are a a hero to the food world your food speaks for itself and you don't have to be angry and swear to increase your popularity. A living treasure.
It's great that he's doing "cooking at Home" recipes, using whatever's in the kitchen. He's probably already done a video of the "classic" Cassoulet.
Thank you KDEQ PBS channel Brooklyn, NY for all your episodes with Jacques Pepin. I grew up as a young man learning from his shows and cook books. His cooking style is rustic, easy with fresh ingredients. My favorite chef of all time and an absolute legend. KDEQ also had Martin Yan who I also learned a lot about cooking.
With cassoulet, the quest for acceptable shortcuts only natural, and no matter how fast or far you stray from the beanpot ideal, you can't go wrong. The ingredients make it.
I'd watch him read the phone book! Go Jacques!
I keep coming back to this recipe over and over. It's very tasty. I like to add in carrot with the onion and finish with another veggie, like some baby spinach, or some zucchini.
Sounds delicious. Thanks for sharing.
Ya know...it's simply beautiful; Everything with this man. It's cooking in a simple way. Nutrition, taste, variety, etc. No need for fancy tricks via edits, graphics, showcasing fancy anything. Try a recipe the way it was written and then tweak it the way you like - and so many other great words of wisdom. I recently learned of his wife's passing...so very sorry to hear. Ah, but keep cooking, keep smiling! Just wonderful! Have fun in the kitchen!
Definitely have to have champagne from Epernay and Reims with this amazing cassoulet!
You don't drink champagne with cassoulet, you barbarian. Drink red wine instead, a strong one is advised.
Two pork sausages one can of Italian tomatoes salt and pepper. Cook. Eat. Delicious.
i truly respect how unpretentious he is. really humble, showing normal people how to make normal meals that are simple and delicious.
I bought white beans for the first time in my life just to try this
I have loved cooking and cooking videos for almost my whole life, but I have only recently discovered Jaques Pépin... What a truly wholesome human being. There are thousands of home cooks that are more pretentious than this French master; the simplicity and humbleness of his dishes is so refreshing to see.
Thank you for everything you do, Chef Pépin.
I love that you use what you have
The use of that single simple hot dog sent every pretentious chef and chef wannabe to the back of the proverbial bus. Gordon please take note :-) Touché!
Love the way he will unabashedly use ketchup, pre-seasoned Pepperidge Farm stuffing mix, canned beans and other verboten "low-brow" items. Cooking-related guilt, begone!
I also love it when he uses the Kraft Single slice in the Fromage Fort episode. Like...stuff your pretentious cooking where the sun don't shine. 🤣
Jacques whole approach is the cooking technique so that any one can make it and will want to do it
One of his other vids was an onion sandwich, and radish sandwich. Fact is... Rather than watching these other chefs using everything and a broom, I'd rather watch these videos for simple, honest cooking and food ideas
He grew in a time before refrigeration and learned to be very frugal in the kitchen
I love his Cooking at Home videos, he truly will use what has available. So down to earth and relatable, so inspiring!
Thanks Jacques for this Cassoulet fast version 👍 (the real one takes hours to cook)
You were one of those things I'd put on when I was in high school and just watch. Now I attempt to cook but I am not great at it. Thank you though for giving me inspiration to at least continue trying.
Never give up! We can always improve, cooking is an art. Almost impossible to improve your palette, but techniques can always improve. Keep it up and get inspired! If you stagnate in your journey, check out cuisines you aren't familiar with, there is always something new to learn. Cheers friend
My first two attempts at French cooking (which I thought was impossibly fancy) was in hs. Let’s just say the family dog was very happy. Now 50 years later my family and friends consider me an excellent cook. Believe me a myriad of mishaps were made along the way. It’s all part of the learning process. Elevating your cooking is the kind of thing the internet is perfect for. I wish this had been around when I first started. Good luck on your cooking journey.
Practice makes perfect! :) Keep trying, you won't regret it. You have no where to go but up. I can make steak au poivre and potatoes gratin with confidence. Start simple and with what you love. Good luck!
Attempting is good enough!
I love it whenever he says coarsely chopped. That's one thing I am better at, than him.
😆
That's funny. Good for you! 😂
Hot dog, can of beans, little of this and that most everyone has at home…Jacques is the consummate French chef from the greatest generation…I’ve learned more about good food from watching this guy over the years then all of the game show cooking programs combined!
I had an aunt who cooked in this "on the fly " way...using what was in the fridge or pantry...it is a part of how i prepare meals for me and "The Boss"
There is a woman who made
Depression Cooking videos and her dishes were similar to some of Jacques. Think it's a case of using only what you already have on hand. And they are tasty.
Once, at the end of the month I made a tasty desert out of sour cream, Hershey chocolate syrup and Ritz crackers. 😋
@@joannaedwards6325 I still like watching Clara’s old videos today. Learning to be frugal and not wasting food is very much a part of my wheelhouse. These folks that have lived tough times have valuable wisdom for sure
This man has been my inspiration for decades...
A “dash of Tabasco “ makes everything better.
Bit warm presently but I'll keep this handy for cooler weather, great recipe, thanks Jacques.
I understand what you are saying. I made this for dinner tonight and eating it made me sweat. Worth it!
He’s the greatest. No BS
So now I finally have permission to use the juice from the canned beans -- so much flavor gets dumped and rinsed off when we follow that direction.
Gotta use that bean juice for stews. Even in feijoada, which is basically beans and dissolved animal bits, the bean juice makes it stick-to-your-ribs good. If your beans are unsalted, you can use the liquid as an egg white alternative in cocktails like the whiskey sour.
saving this for the Fall! i swear he impresses me with the least amount of ingredients, nothing grandiose or over the top, just easy comfort food done well!
Yes a great fall recipe!
I love how he uses the empty can of beans to add more water! He wants to get the most out of the can!! He is so down to earth.
Yeah, I do that all the time and am chuffed to bits to see him do it as well
Cans are great for adding water.
My ancestry is French.....via Louisiana. I appreciate the Tabasco.
Thank you Jacques Pepin for the years of instructions and inspiration you gave me. Your suggestion to use instant potatoes to thicken a vichyssoise was brilliant and ever since instant mashed potatoes have found a place in my kitchen.
Jacques is the best!
Always good. Thank you Chef/ Professor Pepin 🙏
Thank you for this practical, easy and tasty recipe!
Thank you Chef for all your many gifts❤
I just adore him!
It is always a pleasure to listen and watch Mr. Pepin prepare a dish. even one with a hot dog as part of a stew. Thanks
Simple and delicious. Yum
A quick recipe for a cold winter day. Great!!!
I love this man more today, than before. Less complicated dishes but delicious and up to my skill level. Thank you
Beautiful. A sophisticated beans 'n franks.
We were very fortunate to take a Rick Steves tour that included a stay in a small French village with a restaurant run by a chef who specialized in 'competition level' cassoulet. Maybe we were not so fortunate: I was never able to approach the nuanced level of his dish. Jacques Pepin is showing me a way forward. My home-cooked dried beans are never as tender as a good brand of canned beans. I am willing to try again!
Than you for your share.
Thank you Jacques for your cooking great meals.
Great recipe! Thank you for teaching us to cook healthy, abundant, and very economical!
He is amazing and my favorite, He makes everything so simple with the greatest turnout.In my opinion, he's the best!
This brilliant man is changing my life.
Great time saver, thank you Monseur Peppin!
This man must be protect at all costs.
So easy but so beautiful. This is real food. Fabulous.
beans, sausage one of my favorites....caldo gallego in particular
Puts a hotdog in his Cassoulet...and a Kraft Single on his Fromage Fort. Absolutely legend!
I love the fact that the most renowned classic French chef is not afraid to use or eat a hot dog
So simple but so delicious..thank you for posting
Imagine my surprise when I learn legendary world reknown chef cooks using completely indifferent ingredients, convenience foods (not even the best brand of canned beans by a long shot, notice he said they had no salt in them) and does everything last minute, with no ahead of time prep...Amazing. Your honor I love him. Honestly if you delve into cassoulet at all, there is almost a racket given how much the "authetic" ingredients cost. The beans alone are like $20 a pound imported to the US. Look out Jacques, big cassoulet is coming for you after this video.
Bless you Jacque Pepin! You being craft and love to every dish and empower the world to do the same. Reach a man to fish….
The simplest to me is always the best. Well done maestro 😋❤️
I love that this is so easy! It would be easy to double too.. Love you Jacques!!
Easy and simple!
Love this recipe. Thankyou.
A very simple but absolutely beautiful version of a classic dish, Thank You.
This is just what I needed to see today.
Thanks Mr. Pepin! Delicious!
The man took hot dog and can of beans and made 5 star meal. I love this guy.
Perfect! Thank you!
The only person that can class-up a hot dog.
Always enjoy these
Thank you chef
Use what you have. Many thanks Chef.❤