Chef Jean Pierre is so friendly in his videos that I feel like I'm in the kitchen with a close relative learning a hidden family recipe. Well done again.
@@ChefJeanPierreTik Tok is good for a teaser video sir. Give some beat cutscene from RUclips video, and give your link in RUclips for TikTok viewer. So your TikTok and RUclips channel will do a synergy and can gain more viewer, and hopefully new subscriber too.
Chef, please don't fret about videos being too long. We watch to learn and appreciate your willingness to teach so patiently. And, Jack, even though you're behind the camera, your enthusiasm for Chef's cooking comes through loud and clear. As a mother who cooked for her family for many years, I can attest to the joy of cooking for an appreciative crowd. Even a crowd of one. Btw, I look forward to the little blurb at the end of every video. Good stuff. ~ Lisa
I believe each of us is privileged to have Chef Jean Pierre in our lives. The positive impact he brings benefits us all in today's world. Just watching him makes a bad day good and a good day great! Here's to Chef Jean Pierre for his wonderful ability to spread joy and laughter, while fostering togetherness through his remarkable culinary expertise and unselfish passion for teaching them to us!
My 11 month old son is loving this video so I have to make it for him. Hes paying attention (and chewing on my phone) but hes watching intently. Thank you!
Chef, I would rather watch a "long video," and not miss something important. Don't listen to the one's complaining about the videos being too long. You do what is necessary to teach. If that means "long videos," then so be it. This is the way.
When you hit 2 million. Could the special be meet the team? Jack, the sous chef, proters, etc. The script writer, video editing i assume Jack. And this is how we make a video, from your idea, scripting, filming and editing. Show full set, all the cameras from side, say with a camera phone. Etc.
It's Monday 😑...😮 Chef Jean-Pierre dropped a new video! Make a fresh cup of coffee, press start on the video... smile and feel better about it being Monday! 😁😉
Not long enough! Your personality is 50% of the show. I'd watch for 3 hours just to see if you burn your tongue. I got a double whammy today!😂 You are loved dearly. God Bless you Chef Jean Pierre!
This is one of my favorite meals, only served over pasta. But I love soup, too. You’re so amazing. As a chef, I don’t really say that very often. Thank you for your channel. Never stop!
When I woke up this morning, I had no idea what I was making for dinner....now I know. Even going to invite some friends over to enjoy this..Thanks for another AMAZING recipe from THE best RUclips Chef!
Chef You are the best! You have changed the way my family eats for the better. I love making things in the kitchen watching you do it. I doubt mine tastes as good as yours… but is not bad. 😊 My wife likes it also since she gets a break from cooking. Thanks we appreciate you. Longer videos are better.
Chef JP: you taught me the importance of mise en place, and it has changed my game. I’ve messed up dishes in the past trying to chop garlic or grate cheese while I was cooking meat, and over cooked it. Having everything ready beforehand makes the cooking experience so much more enjoyable and satisfying because 100% of your attention is focused on the cooking. 👍🏼👍🏼
I'd keep it thick, throw some puff pastry on top in a ramekin and have an "Italian" Chicken Pot Pie. Top with Parm and sliced green onion for garnish! looks delicious Chef!
That’s so similar to what I do! (Minus the pasta since it’s going to have puff pastry, however.) I call it “Parmesan Chicken Pot Pie”….sooo goood! I add peas instead of the pasta.
Made this soup 2 days ago, and shared it with some friends. Absolutely fantastic and a big hit, so thank you, Chef!!!!! One of our friends has a gluten intolerance, so I made the roux with cornstarch instead of flour. I also pulled some aside before adding the cavatelli. I used gluten free penne for her, and after it was al dente, I cut it into smaller pieces to fit on the spoon. She loved it. Last thing, I also started using your "salt to taste" process. Thank you so very much, Chef, for your videos!!
Chef I lived in Germany for 10 years and Love Jagerschnitzel. I would love to see your version of it. I have ate it all over Germany with different kinds of mushroom sauce. I bet your mushroom sauce would be incredible. Just an idea if you need some ideas for a show.
I had never heard of mise en place before you but my mom taught us girls when growing up learning to cook (because she didnt follow recipes due to her cooking what we had) we always had to prepare our ingredients before we started to cook. Be blessed
Chef JP! This recipe reminds me of my mother's chicken fricassee ❤ (of which I adore!). I love this, and I can't wait to get into the kitchen and make this for my two children when I have for the weekend. Merci Chef!
Brilliant - Chef J P you are an inspiration and your videos make it look like such fun ! Keep it up and hope your likes and viewers are making it well worthwhile!
I made Chicken A La King soup by accident, it was too runny. Didn’t want to add more flour because flour needs to cook and didn’t have any starch. I served over rice in soup bowls with butter pastry rolls on the side and I was amazed how well it turned out. Didn’t think you were suppose to have two starches ie: potatoes and pasta however, like you said, “Whatever you like, put it in” Excellent once again Chef Jean!
Chef Jean-Pierre, I've been watching you for well over two years now and you've consistently brought the passion, knowledge build and energy to delicious cooking. Your expressions are so genuinely funny and heartfelt so, Thank You Sir for all the good times together! You are my and many others #1 Chef!
Because of how amazing Chef's videos are it's easy to overlook the awesomeness of his website. Thanks Chef JP and team for putting so much thought into the content and not burying it underneath loads of annoying ads. I will try this delicious looking soup with a homemade chicken stock I learnt from another one of your videos. Thank you Chef and Jack!
Almost a clam chowder base with chicken ! This could go very good with some cooked Cod it seems. I like the idea of a little bit of green onion and leeks with the mirepoix.
The only thing that's missing with this soup is some warm or toasted crusty baguette or small dinner rolls smothered in butter. I love bread, I love butter and I love soups. If I was marooned on an island and there were bread trees, butter trees and a variety of soup trees I would be happy.
Thank you Chef for another fantastic video and recipe. While reading the comments I have had the pleasure of seeing other viewers substitute chicken with other proteins out of necessity. Absolutely inspiring to see.👍🇺🇸
When I started my marriage out I learned to cook from my MIL, I grew up on frozen and canned food. After her I watched a lot of food network. Chef JP you are the best because you show every step please do not change. My son is learning to cook from you and he even taught my sister a technique that he learned from watching your channel.
Wow chef 1.6 million subscribers I’d like to say that I have been following you for years. Cooked and learned from your videos. As a husband and father of 4 I have become the home chef and my wife the sous chef. Your recipes are always a hit in this house and when guests come. You are part of our family. We live about three hours from your store I hope to check it this spring when we are down in Miami for my daughter dance competition.
Thank you for the comment! And unfortunately, the Cooking School at Store are no longer since I retired. I only concentrate my time on my RUclips channel and really enjoy it. Keep on cooking and Godspeed! 🙏😊
Chef, was busy with work, only getting to this one tonight… WOW the prep takes a bit of time. Starting cooking now, prep is finally done and perfect cause wife is hungry and just got home and we’r”re in New Hampshire not Florida. Entire family cannot wait for this one!
Oh and don’t apologize. I speak a few languages like you and I would NEVER want to learn English… I swear it’s the worst language to learn because of all the “rule” exceptions… when I don’t find a word I switch to German lol. It’s a precise language and thankfully my wife speak fluent like me and we taught the kids the basics…
Enough cannot be said about mis en place. I'm an engineer and I use it at work. Heck, I use it when I'm decorating the Christmas tree or gardening or anything. Why we only talk about it with respect to cooking is beyond me. It's necessary for everything. The easiest way to learn that for yourself is to cook a recipe without doing it and then make the same recipe again doing it. Night and day. One is frantic and hurried and the other makes cooking a joy and results in better dishes. Sold. ...oh and I'm totally making this soup. It looks great.
I will be doubling this recipe! Alfredo is my #3, after bacon and butter! 😊 Chef, you look a bit trimmer? Lot's of pool time? Thanks, once again, for a great recipe. ❤
This artist is an American treasure. France gave us help in the American Revolution, then the Statue of Liberty, and now, Chef Jean Pierre. Thank you, France. Merci beaucoup!
I love cooking together with you Chef Jean Pierre. I set up my iPad nearby and away we go. I can press Pause after I add the next group of ingredients, and press Play to go to the next step. No need to be alone in the kitchen ever again. Make the videos as long as you like Chef. Jack does an excellent job editing 🥰
Chef, another fantastic recipe! I have tried many of your recipes and they have all been so delicious!! You have truly made a difference in my life and my ability to cook. Keep cranking out the recipes. Never been disappointed in any of them. Friends and family amazed at the food I prepare. You made it easy and enjoyable, thank you! You’re the best!!!
Lovely idea! I know we are going to enjoy it! ❤️Your lively mind❤️ 😊 Hubs is going to want this recipe and will make it exactly as stated. He’s enjoying learning to cook, at the age of 70! And he’s innately talented, of course after living with me, LOLL Joking! He’s good and a quick study. I can taste this soup. We love soups, and something light, a roll or light little salad and it’s all we can eat. Wintertime we eat a lot of thicker soups and stews! Deep snow outside, fire roaring inside, and a lovely soup such as this is perfect winter fare. Thanks again for your very agile mind coming up with this!
Thank you for sharing your gift with all of us !! You are such a joy to watch and a great teacher and love your sense of humor. You are a joy to watch 😊
It's always a good day when chef JP uploads, great video's and amazing instructions. One of the best if not the best cooking channels on this platform. Cheers for all your recipes sir!
Chef JP, I love that you are doing a soup recipe every Monday for the next little while. Any chance you will be making a French Onion Soup in this series? Please. Please. Please.
Great looking soup. I'll be making it for supper. Since I don't have chicken breasts on hand, I'm going to use "chicken meatballs" instead. Should work out great. Thanks Chef.
Oh, I could use a soup right now, but I do have good news, Chef Jean-Pierre and Jack. After marinating the flap steak for 6 hours, and prepping the bell peppers and onions, grating the cheddar, slicing the brie, and making the harissa aioli and putting all of those into containers in the fridge.... I can make your gourmet steak burritos for the next few days! And I've got medium sized tortillas so these are nice and small. I'm old, I can't eat a one pound burrito anymore. I didn't exactly follow the recipe word for word because the bell peppers weren't soft enough, so I used your advice and techniques to ensure a quality and yummy burrito. I added garlic until it was fragrant, then added your beef stock and covered it until the onions and peppers were more tender, then I removed the cover until the liquid was reduced to almost nothing. I also seared the steaks a second time because the first time didn't give me the Maillard reaction I wanted. Now they're perfect.
Don't worry about how long the video is, the longer it is, the more instructions we can receive, which means the more learning we can have. thank you Chef.
There’s no such thing as a video being “too long” when it comes to Chef JP.
Fully agreed 👍 💯....watching from Trinidad & Tobago 🇹🇹
I TOTALLY agree 👍
It’s just 22 minutes! I can’t cook this dish any faster! 🥰
I've said all along: "30 minute videos always!"
I agree too! Love this chef every thing he makes is wonderful ❤❤😊
Chef Jean Pierre is so friendly in his videos that I feel like I'm in the kitchen with a close relative learning a hidden family recipe. Well done again.
❤️😊
I've poor timing; had Chicken last night. Download to memory banks!@@ChefJeanPierre
@@ChefJeanPierreTik Tok is good for a teaser video sir.
Give some beat cutscene from RUclips video, and give your link in RUclips for TikTok viewer.
So your TikTok and RUclips channel will do a synergy and can gain more viewer, and hopefully new subscriber too.
Chef, please don't fret about videos being too long. We watch to learn and appreciate your willingness to teach so patiently.
And, Jack, even though you're behind the camera, your enthusiasm for Chef's cooking comes through loud and clear. As a mother who cooked for her family for many years, I can attest to the joy of cooking for an appreciative crowd. Even a crowd of one.
Btw, I look forward to the little blurb at the end of every video. Good stuff. ~ Lisa
Bonjour Chef. Dan from Montreal 🇨🇦 . Please don’t shorten videos. Your amazing to watch & listen to. God Bless
I believe each of us is privileged to have Chef Jean Pierre in our lives. The positive impact he brings benefits us all in today's world. Just watching him makes a bad day good and a good day great! Here's to Chef Jean Pierre for his wonderful ability to spread joy and laughter, while fostering togetherness through his remarkable culinary expertise and unselfish passion for teaching them to us!
I really like longer episodes. I get a beverage, sit back in my chair.....cuz I'm old, watch the video, smile a lot and relax.
The only channel where I'll sit through two 30-second unskippable ads without finding something else to watch.
🙏❤️
Do you have ads for videos
My 11 month old son is loving this video so I have to make it for him. Hes paying attention (and chewing on my phone) but hes watching intently. Thank you!
❤️❤️❤️
Maybe he's a future chef!
I'm a simple man. I see "Alfredo", I press play.
I am a simple woman with the same response 😂❤
I'm simple man. When I see She Jean Pierre i press"Play")😃
@@vitalibahdanovich8072 😅😅😅😅👍 ditto again
Aye
Well said!
Chef, I would rather watch a "long video," and not miss something important. Don't listen to the one's complaining about the videos being too long. You do what is necessary to teach. If that means "long videos," then so be it. This is the way.
👍👍👍
When you hit 2 million. Could the special be meet the team? Jack, the sous chef, proters, etc. The script writer, video editing i assume Jack.
And this is how we make a video, from your idea, scripting, filming and editing.
Show full set, all the cameras from side, say with a camera phone. Etc.
Interesting idea! We'll talk about it as a team! Thank you! 😊
Yes that is a great idea. It would be nice to meet the team.
What a great suggestion Michael! I hope this happens.
It's Monday 😑...😮 Chef Jean-Pierre dropped a new video! Make a fresh cup of coffee, press start on the video... smile and feel better about it being Monday! 😁😉
I still do not like Mondays...
Not long enough! Your personality is 50% of the show. I'd watch for 3 hours just to see if you burn your tongue. I got a double whammy today!😂
You are loved dearly.
God Bless you Chef Jean Pierre!
🙏🙏🙏❤️
I did it last week, reheated beef stew. I had to let it a much longer time.
I don’t need 3 hr videos. I see he drops a new video and I know he’s burning his tongue haha
I think Jack is ready to jump into the pot with a great big spoon, love it Jean-Pierre. ☺️👍
Jack would fill in with cream and peas like Jamie Oliver.
J'adore !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Home made soups have to be one of the best comfort foods great recipe
What a great guy and great character …. Always inspires with passion !
🙏❤️
This is one of my favorite meals, only served over pasta. But I love soup, too. You’re so amazing. As a chef, I don’t really say that very often. Thank you for your channel. Never stop!
That soup is so creamy and luscious.Well done Pierre.🍲
That looks fantastic.
That is one dish I need to make in winter 🎉🎉🎉
Easy peasy
When I woke up this morning, I had no idea what I was making for dinner....now I know. Even going to invite some friends over to enjoy this..Thanks for another AMAZING recipe from THE best RUclips Chef!
I have a chili simmering for dinner
Thanks for the recipe! Made it tonight and it was an instant hit.
Chef
You are the best! You have changed the way my family eats for the better. I love making things in the kitchen watching you do it. I doubt mine tastes as good as yours… but is not bad. 😊 My wife likes it also since she gets a break from cooking. Thanks we appreciate you. Longer videos are better.
Wow, thank you❤️
I’ve never used leeks, but I’ll try this! I love your videos, chef!
Chef JP: you taught me the importance of mise en place, and it has changed my game. I’ve messed up dishes in the past trying to chop garlic or grate cheese while I was cooking meat, and over cooked it. Having everything ready beforehand makes the cooking experience so much more enjoyable and satisfying because 100% of your attention is focused on the cooking. 👍🏼👍🏼
👏👏👏😊
In my humble opinion. The best cooks don't measure.
Only in baking 😋
I'd keep it thick, throw some puff pastry on top in a ramekin and have an "Italian" Chicken Pot Pie. Top with Parm and sliced green onion for garnish! looks delicious Chef!
That’s so similar to what I do! (Minus the pasta since it’s going to have puff pastry, however.) I call it “Parmesan Chicken Pot Pie”….sooo goood!
I add peas instead of the pasta.
''Measure carefully''... Chef vous êtes un rayon de soleil à chaque vidéo, merci encore et encore
Made this soup 2 days ago, and shared it with some friends. Absolutely fantastic and a big hit, so thank you, Chef!!!!! One of our friends has a gluten intolerance, so I made the roux with cornstarch instead of flour. I also pulled some aside before adding the cavatelli. I used gluten free penne for her, and after it was al dente, I cut it into smaller pieces to fit on the spoon. She loved it. Last thing, I also started using your "salt to taste" process. Thank you so very much, Chef, for your videos!!
Chef’s self-deprecating humor is amusing.
Chef I lived in Germany for 10 years and Love Jagerschnitzel. I would love to see your version of it. I have ate it all over Germany with different kinds of mushroom sauce. I bet your mushroom sauce would be incredible. Just an idea if you need some ideas for a show.
The sauce for a pasta as a soup, my dream.
Beesides being a talented & fun chef,Chef Jean-Pierre must be just a blast to sit and eat a meal with ....easy and fun talk amongst friends
Always a quality recipe with good production
I had never heard of mise en place before you but my mom taught us girls when growing up learning to cook (because she didnt follow recipes due to her cooking what we had) we always had to prepare our ingredients before we started to cook. Be blessed
This soup looks tasty….love the idea of Alfredo and of course the cavatelli, all those veg….how can it not be delicious?!!!
My wife and i saw this video and we just made the soup today! So delicious! Highly recommend. Yum!
👏❤️
I made this soup and I don't think I have had such a delicious soup before! I now need to share it with all my friends!
Chef JP! This recipe reminds me of my mother's chicken fricassee ❤ (of which I adore!). I love this, and I can't wait to get into the kitchen and make this for my two children when I have for the weekend. Merci Chef!
So happy he got that last mushroom hehehehe
Ooh. This sounds so good. Chef, you keep doing it. Bringing us recipes we are forced to make. Thank you so much.
I love Chef JP!!! My Dad loves my chicken alfredo, so he is going to love this! Blessings to you and yours, Chef!
🙏❤️
Alfredo good....cheese good...cavatelli...good. This recipe, definitely on the to-make (this week) list!
Good morning Chef! I can’t wait to make this soup!! ❤❤❤
Brilliant - Chef J P you are an inspiration and your videos make it look like such fun !
Keep it up and hope your likes and viewers are making it well worthwhile!
Good morning Chef Matthew here from West Virginia. Love your show.
🙏👍
Thank you, Chef Jean Pierre, this is a great recipe for a cold day. Looks very tasty.
I have about 7 quarts of chili simmering ...
For the record- Mr. Jean- Pierre ( Chef 👩🍳 Fabulous) : thank you 😊: again: thank you 😊
For some reason, I was waiting for him to add some butter at the end. lol! Looks amazing!
I mistook the potatoes for butter and thought you had two bowls of butter out hahaha 😆
This looks like an awesome soup, what a great idea!
Can never have too much parmesan cheese. I would have dumped it ALL in there! That's a yummy soup! Thanks JP!
Wish I could be his next-door neighbor! I'd be more than happy to eat up all these dishes he does for these videos. Looks so good!
I see a new video from you, I make a shopping list!😊
Yay! Thank you!
Looks amazing! Add a dash of another 20 minutes & we'd all watch just as avidly chef - your videos are a delight
I made Chicken A La King soup by accident, it was too runny. Didn’t want to add more flour because flour needs to cook and didn’t have any starch. I served over rice in soup bowls with butter pastry rolls on the side and I was amazed how well it turned out. Didn’t think you were suppose to have two starches ie: potatoes and pasta however, like you said, “Whatever you like, put it in” Excellent once again Chef Jean!
Creativity on a plate,amazing,thanks chef,regards.
Another stunning recipe, chef Jean Pierre, thanks for this delicacy!
In Thanksgiving: the Presentation is perfect 🤩: again: perfect 🤩: good 😊 job
Chef Jean-Pierre, I've been watching you for well over two years now and you've consistently brought the passion, knowledge build and energy to delicious cooking. Your expressions are so genuinely funny and heartfelt so, Thank You Sir for all the good times together! You are my and many others #1 Chef!
Awesome, thank you! 🙏😊
Because of how amazing Chef's videos are it's easy to overlook the awesomeness of his website. Thanks Chef JP and team for putting so much thought into the content and not burying it underneath loads of annoying ads. I will try this delicious looking soup with a homemade chicken stock I learnt from another one of your videos. Thank you Chef and Jack!
Almost a clam chowder base with chicken ! This could go very good with some cooked Cod it seems. I like the idea of a little bit of green onion and leeks with the mirepoix.
The only thing that's missing with this soup is some warm or toasted crusty baguette or small dinner rolls smothered in butter.
I love bread, I love butter and I love soups. If I was marooned on an island and there were bread trees, butter trees and a variety of soup trees I would be happy.
👍👍👍👍
Soup Season is the best. Great invention, Chef!
My son is going to love this soup. He loves chicken alfredo.
Thank you Chef for another fantastic video and recipe. While reading the comments I have had the pleasure of seeing other viewers substitute chicken with other proteins out of necessity. Absolutely inspiring to see.👍🇺🇸
Who can not get chicken?? !!
I love the fact that I can cook alongside the video. Please don’t shorten your videos.
There's a bakery in India Mumbai the make this Ginger, potato,Shrimp cutlet ... fantastic delicious 😋
You have mastered the art of creating delicious dishes!!!!! Thank you for sharing your creativity, concepts, and cooking passion!!!!!
When I started my marriage out I learned to cook from my MIL, I grew up on frozen and canned food. After her I watched a lot of food network. Chef JP you are the best because you show every step please do not change. My son is learning to cook from you and he even taught my sister a technique that he learned from watching your channel.
You are the professor of foodology! ❤💕
Thank you so much 😀
Truly the best chef!!!!
Wow chef 1.6 million subscribers I’d like to say that I have been following you for years. Cooked and learned from your videos. As a husband and father of 4 I have become the home chef and my wife the sous chef. Your recipes are always a hit in this house and when guests come. You are part of our family. We live about three hours from your store I hope to check it this spring when we are down in Miami for my daughter dance competition.
Thank you for the comment! And unfortunately, the Cooking School at Store are no longer since I retired. I only concentrate my time on my RUclips channel and really enjoy it. Keep on cooking and Godspeed! 🙏😊
Chef, was busy with work, only getting to this one tonight… WOW the prep takes a bit of time. Starting cooking now, prep is finally done and perfect cause wife is hungry and just got home and we’r”re in New Hampshire not Florida. Entire family cannot wait for this one!
Oh and don’t apologize. I speak a few languages like you and I would NEVER want to learn English… I swear it’s the worst language to learn because of all the “rule” exceptions… when I don’t find a word I switch to German lol. It’s a precise language and thankfully my wife speak fluent like me and we taught the kids the basics…
I love monday, merci Jean Pierre ❤chantal
Enough cannot be said about mis en place. I'm an engineer and I use it at work. Heck, I use it when I'm decorating the Christmas tree or gardening or anything. Why we only talk about it with respect to cooking is beyond me. It's necessary for everything. The easiest way to learn that for yourself is to cook a recipe without doing it and then make the same recipe again doing it. Night and day. One is frantic and hurried and the other makes cooking a joy and results in better dishes. Sold. ...oh and I'm totally making this soup. It looks great.
I will be doubling this recipe! Alfredo is my #3, after bacon and butter! 😊 Chef, you look a bit trimmer? Lot's of pool time? Thanks, once again, for a great recipe. ❤
This artist is an American treasure. France gave us help in the American Revolution, then the Statue of Liberty, and now, Chef Jean Pierre. Thank you, France. Merci beaucoup!
I love cooking together with you Chef Jean Pierre. I set up my iPad nearby and away we go. I can press Pause after I add the next group of ingredients, and press Play to go to the next step. No need to be alone in the kitchen ever again. Make the videos as long as you like Chef. Jack does an excellent job editing 🥰
Chef, another fantastic recipe! I have tried many of your recipes and they have all been so delicious!! You have truly made a difference in my life and my ability to cook. Keep cranking out the recipes. Never been disappointed in any of them. Friends and family amazed at the food I prepare. You made it easy and enjoyable, thank you! You’re the best!!!
🙏🙏🙏😊
Chef JP, it is very evident that your soul is doing what it is meant to be doing on this earth. You are very appreciated.
Thank you 🙏
Who's eating all that scrumptious soup? It looks delicous
Lovely idea! I know we are going to enjoy it!
❤️Your lively mind❤️
😊 Hubs is going to want this recipe and will make it exactly as stated. He’s enjoying learning to cook, at the age of 70! And he’s innately talented, of course after living with me, LOLL Joking! He’s good and a quick study.
I can taste this soup. We love soups, and something light, a roll or light little salad and it’s all we can eat.
Wintertime we eat a lot of thicker soups and stews! Deep snow outside, fire roaring inside, and a lovely soup such as this is perfect winter fare.
Thanks again for your very agile mind coming up with this!
Beautiful! And I know I can do it perfectly... as even a child can. Thank you so much Chef! Looks like a new favorite soup ❤❤❤❤👍
Oh my goodness, that soup looks wonderful! Can't wait to make it. Thank you, Chef. 😊
I love the long forms here! Entertainment and educational that makes me want to cook even more
Thank you for sharing your gift with all of us !! You are such a joy to watch and a great teacher and love your sense of humor. You are a joy to watch 😊
It's always a good day when chef JP uploads, great video's and amazing instructions. One of the best if not the best cooking channels on this platform.
Cheers for all your recipes sir!
Ohhhhh I wish I had some of this now , on such a drizzly, dreary Oregon morning! ❤
That'll beat anything out of a can any day! Looks delicious and a must make for me:) Thank you
Delicioso 😋 you are a genius TaTa
That looks so hearty and fulfilling for this cold weather. Definitely going to improve my skills by giving this a try!
Shower inspired recipes can be the best!
Chef JP, I love that you are doing a soup recipe every Monday for the next little while. Any chance you will be making a French Onion Soup in this series? Please. Please. Please.
Great looking soup. I'll be making it for supper. Since I don't have chicken breasts on hand, I'm going to use "chicken meatballs" instead. Should work out great. Thanks Chef.
Only one word needed Chef - INSPIRED
Oh, I could use a soup right now, but I do have good news, Chef Jean-Pierre and Jack. After marinating the flap steak for 6 hours, and prepping the bell peppers and onions, grating the cheddar, slicing the brie, and making the harissa aioli and putting all of those into containers in the fridge.... I can make your gourmet steak burritos for the next few days! And I've got medium sized tortillas so these are nice and small. I'm old, I can't eat a one pound burrito anymore.
I didn't exactly follow the recipe word for word because the bell peppers weren't soft enough, so I used your advice and techniques to ensure a quality and yummy burrito. I added garlic until it was fragrant, then added your beef stock and covered it until the onions and peppers were more tender, then I removed the cover until the liquid was reduced to almost nothing. I also seared the steaks a second time because the first time didn't give me the Maillard reaction I wanted. Now they're perfect.
Thank you for the kind words! It is people like you that make it all worthwhile! Have an awesome day and God Bless you! 🙏❤️
Don't worry about how long the video is, the longer it is, the more instructions we can receive, which means the more learning we can have. thank you Chef.
Hi sir I am only Tamil,ok your recipe super I like this.