Jacques Pépin's Healthy Swordfish Steak with Spicy Yogurt Sauce Recipe | KQED

This week's episode of Today's Gourmet with Jacques Pépin features a healthy grilled swordfish steak recipe, how to make turkey soup with vegetables, and rice pudding with fruit sauce for dessert.
Along the way, Jacques shares kitchen tips and tricks, including how to choose a good cut of fish.
In This Episode:
00:00: How to make grilled swordfish steak
3:16 Turkey soup with vegetables recipe
10:04 Spicy yogurt sauce recipe
15:19 Creamy rice pudding recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 316, 1994. Unconventional Cook
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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 ‪@KQEDFood‬ to watch more food videos.

[@angelc4494]

LOVE this menu!!

[@kqed]

Us too!!! One of the best in this series

[@MrRufusjax]

I could watch Jacques all day.

[@paulwagner688]

And at the end we have Pepin's philosophy: To take the classics, to take the peasant foods, and translate them into food for someone cooking at home.

[@suttonsplash14]

Really enjoy these thanks for the upload!

[@chaddawgpanisi294]

once of his old classic video of chef Jacques Pepin

[@Devvbot]

Interesting way to do the turkey with a broth on the side. I really like this idea.

[@ps2564]

Chief, Chef, can you make an Indian menu (or your take on it), with dessert and all other courses. Your whole life has been legendary. Respect. The Beast. The Man. Pranam 🙏Guru. Thank you.

[@paulwagner688]

Said it before, will say it again. You can tell Chef Jacques was a Garde Manger because of the care he takes in his garnitures.

[@mr.zardoz3344]

He is a master of every station in a restaurant kitchen.

[@philcommon1]

I'd never eat swordfish without the skin.
It's the best part!

[@MottiShneor]

Beautiful! I can't make this sword-fish steak because I do not think this fish is available here, but I have just about everything for the turkey (well I didn't buy Turnip, but I will today to have it all exactly the same). I'll paste here my family's reaction to this kind of potage.

[@kqed]

Yes, let us know what they think!

[@mrpiccolo23]

He says you can do chicken in place of the swordfish if I remember correctly.

[@jody024]

He was wrong about where the heat of a pepper is, the seeds hold only a small part of the heat, its the white parts (placenta if you will) that holds most of it.

[@marcol515]

The description of this episode is the same as the previous Succulent Pork Sausage episode "Season 3, Episode 316, 1994. Unconventional Cook"

[@dcchillin4687]

"The shitake are quite inexpensive" boy times sure have changed lol

[@dianejohnson1375]

Jacque pepin kitchen cooking with claudin next show

[@nordicson2835]

If l could afford swordfish ,l would make this , instead it is pasta and beans.

[@mrpiccolo23]

He says you can also do it with chicken, if I remember right.

[@xjAlbert]

Such a joyful meal ʕ•́؈•̀ʔ

[@dianejohnson1375]

We need yan can cook now from season 6 1995 new episodes every Monday

[@dianejohnson1375]

Its coming back

[@gussfish8670]

Good Lord that cake of fish meat would cost you 2000 Dollar from a grocery store 😂