Les petits pois à la française are supposed to be a light recipe with a subtle and very thin taste. Putting pasta and shrimp and using it as a dressing is a total destruction and disrespect to the recipe.
What an awesome recipe transforming boring peas into the new favorite! And the presentation is just the way I like it - a friend sharing with me something special! ❤
Looks amazing. But the best flavor in the world is popping open those pods and eating the peas raw, right out of the shell. When I grew peas, most of them never even made it inside my house because I would sit outside and pick the pods off the vines and eat them right there.
Looks tasty! Speaking of greens, two of my favorite videos from Jacques Pépin are the “Fridge” soup and salad, respectively; the peas in this episode is another way to enjoy for lunch or dinner!
Horror story from my 1950s childhood. Mom was away, Dad was cook. He was a decent cook but we had a new fangled device called a pressure cooker and he decided to try it out for the first time on fresh from the garden peas. You can only imagine the horrid result, we both learned!
allo chef pépin mon nom est claude j'aimerais savoir le nom du chaudron que vous utiliser dans ce video je suis un fan depuis beaucoup d'années et vous être une des raison que je suis moi meme un cuisinier. merci. c.noel vancouver canada
Don;'t waste the pea pods. Separate into 2 pieces and steam. A great pea pod SALAD with other greens, beet and radish matchstick slices, ... all is good !
Yup. No need to thaw them. Just into the pot and skip the water since they will release water as they heat up. The rest of the ingredients go in as he showed.
@@mr.zardoz3344 my recollection is he simmer the shells in some stock, then ran them through his food mill to strain out the fibrous bits. Added some cream and voila! Might have been some potato to give it some texture, can't remember
A few people in the comments are asking about Jacques' pea pod soup recipe. Here it is: ruclips.net/video/0at3Qqh6JRg/видео.htmlsi=P6DDc0QmIPJ4R-aY
Watching Jacques is therapy for me
Oh my gosh, me too!!!
same
He knows exactly what smelling the grinder will do and he still does it every time. Legend.
"mmmm...whooo"😊
No kidding. ruclips.net/video/JFfv74nxE1E/видео.html&ab_channel=KQED
He's showing us :D
For the love of the game!
Certainly will open the sinuses😊
Jacques Pépin is an international treasure.
Rustic practicality as always. Jacques continues to share his mastery with us ❤
J,adore les petits poids a la Francaise, merci Chef Pepin
There's something about watching Jacques shelling peas that is so soothing...
I swear I could watch Jacques tie his shoes and enjoy myself.
@@TheOfficialCaseMade I am so glad I thought I was the only one who felt like this about Jacques
I agree.
Simple fresh and delicious.Happy cooking!
And Peas are my favorite vegetable, too? Steamed or cooked Lettuce is delicious. It's nice and sweet.
Thank you !!
I always throw some pasta in with the peas and greens and make it my dressing with boiled shrimp
Pasta is always a great idea.
Les petits pois à la française are supposed to be a light recipe with a subtle and very thin taste. Putting pasta and shrimp and using it as a dressing is a total destruction and disrespect to the recipe.
@@baidaan1894relax
Jacques sure does love his peas. 🥰 🫛
A great healthy side dish from the master.
Jacques Delicious recipe. Thank you for sharing. Stay well. From Southern California with love ♥️
What an awesome recipe transforming boring peas into the new favorite! And the presentation is just the way I like it - a friend sharing with me something special! ❤
Thanks chef.
We call it Kochsalat ("cooked salad") in German. A traditional dish in Austria and parts of Germany, not widely known today.
I like when he smells his grinder. I like to smell things too. Love from Canada ❤
Looks amazing. But the best flavor in the world is popping open those pods and eating the peas raw, right out of the shell. When I grew peas, most of them never even made it inside my house because I would sit outside and pick the pods off the vines and eat them right there.
@@GianniAbbenda Cheers back!
❤❤❤❤❤❤❤
Aaaaaannnnddddd just across the Channel, we give you mushy peas.
Aaaaaaannnnddd the rest of the world tries to figure out why. 😂
All natural. Love it.
Wszystko ze swierzych produktow,musi byc smaczne❤😊
OMG I'm dying 😍
Bravo chef 👨🍳 !
yummy chefs Jaques Pepin cooking
Thank you so much ❤
One of my favorite appetizers is Pissaladiere. I make it regularly and would love to your take on it.
Merci
Thierry
Looks tasty! Speaking of greens, two of my favorite videos from Jacques Pépin are the “Fridge” soup and salad, respectively; the peas in this episode is another way to enjoy for lunch or dinner!
This looks so delicious and fresh! ❤
Horror story from my 1950s childhood. Mom was away, Dad was cook. He was a decent cook but we had a new fangled device called a pressure cooker and he decided to try it out for the first time on fresh from the garden peas. You can only imagine the horrid result, we both learned!
And thus, mushy peas were born! 😄
😆
I greet you Master 🙋♀️
So simple, so delicious - can't stop eating!
And if i may suggest an improvement: add dill!
Thanx; will try that way.🌏☮AND💜✝
allo chef pépin mon nom est claude j'aimerais savoir le nom du chaudron que vous utiliser dans ce video je suis un fan depuis beaucoup d'années et vous être une des raison que je suis moi meme un cuisinier. merci. c.noel vancouver canada
Don;'t waste the pea pods. Separate into 2 pieces and steam. A great pea pod SALAD with other greens, beet and radish matchstick slices, ... all is good !
Simple and perfect. Hes our national treasure. Get the heck out of here France, he's ours!!
И в България му се радваме.
Le maitre et ses petits pois a la francaise.
i wonder if you could use spinach instead of lettuce?
Why not?
👍
I can’t wait to get my mouth around that peanesy goodness!
Camera man spotted at 3:22
He’s got to eat also…😊
Anyone try this with frozen peas…??
Yup. No need to thaw them. Just into the pot and skip the water since they will release water as they heat up. The rest of the ingredients go in as he showed.
I think Jacques has also published a video where he makes a soup from the shells. Waste nothing!
Stock?
@@mr.zardoz3344 my recollection is he simmer the shells in some stock, then ran them through his food mill to strain out the fibrous bits. Added some cream and voila! Might have been some potato to give it some texture, can't remember
ruclips.net/video/0at3Qqh6JRg/видео.htmlsi=bdK5RWoQ6BsUFgoR
This is Jacques' recipe for pea pod soup: ruclips.net/video/0at3Qqh6JRg/видео.htmlsi=P6DDc0QmIPJ4R-aY
Waste not want not
I'd never grind more pepper than I need at the time, because it's FRESH ground pepper.
Sadly frozen peas for me!
A most peculiar dish, maybe use small sweeter salad onions instead of regular onions?
That would work.
What would you know about work commie. You want the state to pay your bills
You are telling a master chef how to cook?
@@roncaruso931 You didn't even watch the video, didn't you? Didn't even think about it, did you?
Shallots... mmmm
"an thots eit"
Yan can cook the best of China brand new episodes
Yan can't cook. You are muted. Won't see your inane comments again.
It needs cheese.