Basil Cheese Dip & More: Jacques Pépin: More Fast Food My Way | KQED
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- Опубликовано: 28 сен 2024
- Minute Recipe: Basil Cheese Dip.
Jacques Pépin demonstrates his regional versions of fried and poached eggs as he makes the classic salad Frisée aux Lardons. Then, with thoughts of summer, he makes spaghetti with fresh tomato and anchovy sauce. In a sweet ending, Jacques talks about spending time with his granddaughter while he makes an impressive-looking -- but simple to assemble -- Chocolate cups and chocolate rocher with hazelnuts and cornflakes.
What a delicious meal! I love eggs. Thank you Jacques. U R THE BEST.
no chef on youtube is more enjoyable to watch. he is about the basics, which most newcomers dont want to learn. seriously, the genius' collection of culinary genius is all with his videos
+gsboss and most ingredients i have seen so far we all got aaaand he gives you alternatives!
I've been watching Pépin for months thinking I can't make half the meals he does because I do not have a processor. Then I dig around my kitchen and I find a Cuisinart mini-prep grinder.
I couldn't believe it! My mum must've bought it years ago and forgotten about it. Time to cook.
@@BloodInTheStrawberries Verily
The most adorable and endearing chef on the planet! Love you Jacques!
May God continue to bless this wonderful man and all his family.
He is a joy to watch; l can watch him cook for hours. Only drawback is my mouth is watering the whole time l watch, and l'm so hungry for His food afterwards.
Would love like a Special show dedicated to the all the foods and desserts he has for Christmas and the New Year. Thanks for posting, l'm requesting the series video for
my Christmas gift this year.
Much love and admiration to
Chef Pepin. Tom
Tom, I completely agree with you. I enjoy his videos, so very much. He is a gift to all of us.
@@barbramighall4518
Thank you so much for your kind words. I love to show my love via cooking & l believe that this is what Mr.Pepin does on every one of his programs.
Tom, there is nothing better than a man who can cook! I agree that we show our love for others through works that we do for them. Cooking for others is a way to share of yourself. Also, most people like to eat!!😀 It just makes people happy. You must be a wonderful man. Your family is luck to have you. Have a blessed day!
I love this show. So relaxing and informative. After watching him closely you can remember concepts as opposed to following a recipe later. He's the best!
+Julia Hrivnak exactly
I watch other cooking shows. Never does my mouth water. I watch Jacques Pepin and my mouth waters as I sit here. What a pleasure to watch him prepare meals. I learn something every time.
Pepin is The Majestic King of the food world.
His worst day is better than anyone else's best day.
Highly motivating to watch him and behold his creations.
WOW! Salad, Main dish and Dessert explained and made in 27 minutes, this is FAST FOOD indeed! No comparison with the fast food franchises with their greasy burgers, fried chicken and dry pizza, thumbs up Monsieur Jacque, thanx for sharin'!! :)
+Joe Serrano chocolate dessert seems so doable
God Bless You Gloria! I love that you taught the greatest chef of our time to cook bacon in the microwave!! RIP Dear Lady!🥰😘
12-15-16 Not only is Jacques a great MASTER CHEF, he has such fine ideas on what
to cook (and how to do it). I've been cooking fresh spinach and sliced mushrooms as
a bed for scrambled eggs. So good, I had it five days in a row!!! When I added the eggs,
I moved the operation to a double boiler.... and cooked slowly. Best scrambled eggs ever.
Jack Chambles
8-17-16 -- I'VE BEEN MISSING -- COOK - JACQUES PEPIN -- ON TV! :)
SO I WENT ON RUclips - PUT HIS NAME IN -- & HERE HE IS -- SO HAPPY NOW - :)
WATCHING HIS COOKING - GIVES ME A LITTLE LIFT -- TO DO SOME COOKING MYSELF :)
COOL. WHY ARE YOU SHOUTING???
3-10-20 - - COULD YOU KEEP IT DOWN >:-( -- - TRYING TO SLEEP :-)
Watching Jacques makes me feel like I've missed my calling in life.
It's never too late!
Jacques has been a master chef for over 50 yrs. I'm pretty sure he knows a hell of a lot more about cooking than you would. Thanks
It's always a pleasure to watch Jacques Pepin in the kitchen. I've been a fan for about 30 years. I'm not a professional chef but I have learned so much from this man over the years.. Not just about food preparation but the science of cooking and flavor. He's so amazingly intuitive.
+ldchappell1 , it's French cuisine. It's how it is done!
Marie-Aude Preau It was strictly French cuisine at one time but he's changed show formats several times to stay fresh and relevant with his audience. He's such an amazingly creative guy and he makes it look so effortless. He has class but he's also down to earth and very personable. You feel like you're alone with him in his kitchen and he's giving you a private lesson.
I am told
He is actually 90
stndrds79 I wouldn't be surprised if he's around for another 20 years. I know from watching him over the years that he's adapted many of his recipes for a more health conscience audience.
+ldchappell1 how old r u
I made the pasta salad and it was delicious! I'm actually eating it right now! Just changed anchovies with crab meat, parmesan with cream cheese and cilantro with parsley, as these are the ingredients I had handy. But what a satisfying meal! Thank you for sharing!
Yes salade frisée from Lyon! Memories from my university years there!
watching him cook is almost like listening to jazz music
I totally agree.
I never watch him cook, I just listen to his angelic voice and the ambiance of cooking going on in the background to help me sleep at night. Thank the heavens for youtube to mp3!
Steven Harmon That's not weird right? Nah...
+Steven Harmon sounds like you are into something called ASMR!
I never even knew what ASMR was until now, but it's very relaxing. Thank you!
I like jac and his cooking and hope he have many more cooking days ahead!
I couldn't imagine what major holiday dinners at his house must be like... wow.
"you can mix the salad in any bowl but the bowl is never big enough" - true
ABSOLUTELY CORRECT!!
@@tii2015 shit happened to me last night lolol
LOL, yup.
My brain says “this bowl is right size,” the bowl says, “aww, you wish”
I just use a 5 gallon pail
Always great when Jacques gives a shout out to Julia Child.
О да! Я тоже первый раз познакомилась с ним, когда по ТВ шло шоу с Джулией!
I'm not a big dessert guy, but man, that chocolate with nuts and corn flakes looks so good
This man is really awesome!!!!!!!!!!!!!!!! I cook because of his shows.
Wonderful! How is it the french cooks, make simple food dishes look so elegant?!
Thanks, Jacques! Now I know what to do with my anchovies. Merci Beaucoup!
Surely what you say is true. No one thing appeals to everyone. i understand to each his own. Shalom...bon appetitt!
Just wonderful...Thank you...so inspiring...I love to cook...it's such a miracle putting things together with such amazing results...yuuuuum!!!
I love watching classically trained chefs - always "a dash", "a little bit" or "a splash" equates to so much more quantity than how I am used to interpreting those phrases!
This guy is like the Bob Ross of cooking.
YES!
he's like the bob ross of cooking, but if bob ross was secretly an insanely talented painter like Klimt or something.
"Bob Ross of cooking" that is perfectly said! Thank you!
He's nothing short of a virtuoso.
So true
Jacques Pepin is to cooking, what Pavarotti was to singing, what Olivier was to acting, and what Wright was to architecture.
My new year's resolution is to watch, at least, one episode of this series, each and everyday...Watching Jacques cook is comfort food, for the soul...He's better, than, each and everyone of the cooks/hosts, and most of them are excellent, on the Food Network today.
Bon Apetit!
Thank you...as Always...beautiful recipes, dinners and all...Seasons Greetings!
Jacques is such an amazing Chef. I wish I could meet him one day.
So enjoyable watching Jacques cooking away.
Je ne voudrais pas faire la vaisselle, après vos vidéos, Chef. Elles, sont, ceci dit, très instructives et plaisantes 😊
love this guy
My Grandfather was from Lyon. I would to go there sometime!!
My favorite cook ever I looooooove you jacques
this guy is a magician
Your pesto looks super delicious! We love using pesto in so many of our dishes! I've never thought about having with crackers! YUM! I've never fried an egg like this before...very interesting! Looks delicious! Love all your recipes!🌷🌼😊
A real G right there, keep pushing boy boy 🔥🔥🔥
He's good! Great recipes and a pleasant no-rush walk through, combined with clever advice. Salut!
Extraordinary food. Marvelous videos. Thanks.
I'm gonna make those tarts sometime, they look so good!
I love these much. Thanks for free.
Did the Salad Lyonnaise. First, the Friese lettuce was impossible to find. Used chopped Romaine. Next, fried the bacon in a pan. Jacquie used a microwave. Used the bacon drippings to fry my Croiutons, and added chopped fresh mushrooms. Used left over bacon grease to enrich the salad dressing. added a drop of honey cause I like a sweet dressing. Did the fried in oil poach. One egg barely held together, the other fell apart after taking it out. Definitely not as easy as he makes it look. Was it good? Yes. Was it worth all the effort? Maybe not. May try again some other time though. Had some rare free time to do this. Will hope for similar circumstances, which is as rare as the sun rising in the west.
+algini12 you did it though
Wow!
Love your cooking channel and the accent.
I am in the mood for chocolate looks so good.
Jack, very sophisticated, cosmopolitan. But he makes up dishes with stuff he has lying around the refrigerator. He grew up very poor, and that experience inculcated a great sense of improvisation. Of course, he also has classic technique.
after years of not being able to find your video with Julia making that iconic Turkey dinner where you remove those tendons after the legs are baked, I finally found it again but had respectfully asked you to explain this procedure to me but never got an answer.
I tried the Basil Dip. A little sharp/salty even with the blanching. I recommend leaving out the added salt. Hit it with some heavy cream to cut the sharpness and it was good.
very nice...
Because starchy water helps to thicken the sauce :)
Nobody displays a perfectly creamy egg yolk as well as the chef.
He's like the Bob Ross of cooking videos.
You are so right about that. He has such a soft voice with a great personality. A lot of people say that Bob Ross helps them sleep, and the same goes for Jacques. I usually listen to him when I sleep, and it really helps me. I wake up in the morning refreshed, and ready to start the day. The number one thing I like about him is his professionalism. I watch these other chefs on TV, and nobody compares to him. He and Julia Child were an amazing team with so much knowledge about cooking and food.
I'm going to make that pasta for dinner tonite Yummm :-)
My kinds of chocolate treats 😋😋😋
Was that Food Wishes doing voiceover for Cuisineart?
I am up waiting on my bread from sandwich video:) ❤
This is so 2003 nostalgia haha
He probably washed his hands beforehand, that is enough, the food is not dirty.
Before U watch pepin and make these comments go watch chef ramsey's kitchen nightmares TV show (search for it on RUclips too) Then U will never say these things. He does specify washing the cutting tools between takes on the show all the time. HE also changes clothes between takes if necessary. HE cooks like people in their houses. Don't you take a taste of food you cook, or perhaps U just eat out all the time. . . . ?
He’s the Bob Ross of cooking.
I'm convinced it's why Italian women stay so beautiful. I think where we Americans go wrong is cleaning our plates & eating crazy portion sizes.
There is not enough space on You tube to tell you where Americans go wrong.
I wish the food network would have shows like this. I m not a fan of their constant competitions.
Genius.
A dislike on Jacques Pepin really???
is this music not him????
he needs to make an appearance om Epic Meal Time
So much better than the insults flying, obscenity laced food shows from the likes of ramsay.
oh my god he pours that oil like water
No garlic in the pesto? (sheds a tear).
I own a Restaurant among other businesses and my employees taste the food all the time with what we call taster spoons (they are throw aways) and must use gloves and change them constantly.
...
I don't want another persons saliva, body fluids and more in my food and I believe my customers deserve the same.
I love the story about him getting out of his friend's car with chocolate on his butt.
I don't get how he "blanches" the Basil in the very beginning. Doesn't blanching mean that you have to put the basil into boiling water for a few seconds, then transfer it into ice cold water, then get it out and let it dry.
But what I understood is that he just put the Basil into the microwave oven ?! Is that "blanching"? Also, why do you have to blanche the basil if you want to make a Pesto?
When he says "gruyère" he could not sound more French.
@MrMoneyclips There is kind of a problem with that.
Being as Pepin is a real chef and makes good food.
Kinda conflicts with that series.
C'est une cuisine du siècle dernier / This is cooking from last Century :)
If you are in US search for "Indian restaurant locator"
Ah yes, I too use Barilla spaghetti noodles. Only the finest
how do i get 200 degree water max i can go is 100 wtf this is magic
200 degrees Fahrenheit, not Celsius.
200 C is called "a furnace."
Did he... cook that bacon in the microwave?
wow!, I don't have the balls to shallow fry an egg in that tiny pan with oil almost to the brim! I'd cause a fire! I'd have to use my dutch oven!
@cinnosula Can somebody say daddy issues? I love this guy, but I'm happy with the man God gave me as my father.
Jacques celebrates the WEF what a putz
I dun understand microwaving bacon, it tastes disgusting and the time saved compared to frying or grilling is marginal.
Every time this dear man mentions his wife it ruins my romantic fantasy of him being all mine. Yumm. And here we are. 💜😜
This explains a lot…
Never heard of pasta salad before? Raw ingredients don't make something bland.
How can I get a French accent?
@MrMoneyclips lol wat
Sometimes when nobody is around, I will narrate in a French accent about heating up some of those good costco frozen burritos.
carcrash714 m
thts sad lol
😅🤣😂
Recently, I'm inspired by Genaro 's excitement on every food he made. So when I made a plain sandwich, I will proclaim "oh my, my! Look at this beauty!"😁
Lol
I love that he has spent 60 (or so) of his 83 (or so) years in the USA and he is still a Frenchman. We didn't spoil him! And what he has done for us is immeasurable!
He's cultural salt; enhancing anything he touches.
@@NateAlmeida
Yes indeed. And he is a great American as well, we are indeed fortunate.
.
You can tell how much he cares for his family. He continually mentions his wife, daughter, and granddaughter. I think it's the sweetest thing. Cooking with love! =)
These had vanished for months! Many thanks for putting them back up!
We're glad they're back too! Have you been watching our channel in hopes Jacques would return one day?
@@kqed Yes I have! Such a de-light to have Jacques suddenly reappear! *happy*
I used to watch his show on pbs when I was little. He is the quintessential chef. He made cooking cool even before Bobby Flay or any of the celebrity chefs were famous. I wish he was still on TV.
i LOVE the way he says "classique," as if he came straight from some picturesque 1950s Parisian kitchen (which, come to think of it, he actually did)
Who else is here for the symphony? Jacque's voice is music for the soul.
"my wife taught me how to do this"
Nice!
I dont think I've ever encountered anyone with more clear affection for his wife than Jacques...
I could watch Jacques cook all day! So much technique to learn from him, and he's just so relaxing.
girl ME TOO, my mom and I were watching his shows all night yesterday, I love him.
Only Jaques Pepin can get away with making cornflake cakes as part of a serious cooking show 😂 What a legend!
Or microwaving raw mushrooms lol
@@kl.9649 or bacon lol