Sole-ful Suppertime: Jacques Pépin: More Fast Food My Way | KQED
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- Опубликовано: 6 янв 2009
- Minute Recipe: Goat Cheese Toast.
Jacques makes the sweet, nutty flavors of winter squash tickle the palate with a warm and creamy Butternut Squash Velvet whilst he admits to supplying his brother with seeds of this New World squash. Blossoming roses of creamy fish in Fillet of Sole With Mushroom Sauce are paired with Peas, Mushrooms and Endive along with tips to help keep your sauce from breaking. The meal ends with an unusual combination of Seckel Pears in Coffee and a grated chocolate garnish. 
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Others are merely cooks. Jacques is a master chef.
Can't stop watching the "Master" cook.
I feel this is one of the most honest shows I've seen in my life. I owe this week to Jacques Pepin for being such an entertaining cooking host without having to try.
These episodes are so damn soothing to watch.I just wanna move into that kitchen and live there.😭
Alex Scott as long as he is there to cook for me
I'm right there with you 😂🤣
From a time when cooking shows relied on experience and talent instead of all “personality “.
With 2022 real estate, that kitchen alone is probably $3 million.
"A little more, a little less. Its not the end of the world..."
Everytime I watch Pepin my cooking goes up a notch.
I’m at level 9000 now 🤣😂 do you know how much woman loves a man that can cook 🤣🤦♂️ it’s crazy I don’t even go out to restaurant that much I literally cook and it’s crazy how Me Pépin help me without knowing it tho I’m sure he knows he helped ppl without seeing them. He made cooking fun
It never ceases to amaze me how simple cooking can be to produce really good food once you know what you’re doing
I DO eat soup every day!! Today: pinto bean with tomatoes, ortega chili, minced onion, ham n cheese...
I ❤ soup!!
I like the way he remembers Julia. I don't think that was scripted...
When he added the “Chateau Faucet” to the soup 😂😂😂. This man was a treasure!!
“Chateau faucet” for water, he is so humorous! 😅
I love him!
Only if the water comes from the faucet region
❤
How perfect is he
Cooking has to be cooked with love.
but now of course !
"HAPPY COOKING"
I Love when he finishes with a nice glass of wine and says that👨🍳🍞🍛🍤🥐🍝🍜🍲👨🍳📛📛thank you Jacque for many years of watching you and I pray you will continue to do so
"when it's lightly burn, you call it caramelized" I love him!
He's a national treasure. Enjoy his videos so much.
About making mistakes I think
Julia said, NEVER COMPLAIN,
NEVER EXPLAIN. So . . . .
slightly burned =caramelized.
I want Jacques to live to 100.
I simply adore this handsome man.
Yes! That's what it is called caramelized!! Or caramelization!!
the one and only chef on TV that every professional chef respects and references.
"Sole-ful" I thought I was about to watch him fry up some chicken and cook some cabbage 😂 I was pleasantly surprised with his recipes. My favorite chef ever! God bless him🙏🏼
O, dearest Jacques! It is no one like you! Endless complements and love - for what you are, who you are!!!💗💗💗
"When it's slightly burned, you call it 'carmelized'..." lol!
a little more a little less, it's not the end of the world. THANK YOU
I love spent time to watch Jacques's recipe and dry to remake them .
6:17 chateau faucet, lol
Tan N I laughed too! Such an awesome guy!
Yes, and now with added fluoride!
Hahaha
"As Julia would say, more salt," love Julia.
His knife skills are premium I love when he cores an apple it's like a machine he has been cooking professional since he was 13 WOW
At 9:00 is the most perfect shot I have ever seen of “heat until the oil is shimmering.” Usually it is a side shot and you cannot see the variations in heat that makes the the oil “shimmer”.
When pepin chops, he does so through my soul.
Jacques and Julia have to be my favorite chefs. I grew up watching their program Julia and Jacques cooking at home on PBS. No one will ever be able to replace these two great chefs. Thank you Jacques for showing us such great dishes and great kitchen techniques
John Ackerman I couldn't have said it better myself! now you get reality TV chefs.I make sure
the younger ones in the family know what a good meal is & how important it is to sit down with family & freinds, I make it special even if it's me & my niece or grand
baby. I truly have him to thank for his special tips and techniques which makes it very special. to see their faces light up it's priceless. I know exactly what you're saying because I grew up watching Julia Child all my life and I was a little pipsqueak and thanks to my mother I've learned from another master. I truly miss this man he is a master!!!!! Nothing like we see today, he is truly excellent and my eyes, stomach and heart. so I thank him also my Mother
&Julia .Thank God
we would come home from school
& my mother God
bless her soul we would have something new @ least 2-3 × a week!
God bless you😇
I so appreciate them
all-Mom, Julia & yes
of course Jacqes!👍
I grew up in the SF Bay Area watching him and Julia on KQED Channel 9. And in 1991 I met Jacques & Julia at Williams & Sonoma in Laurel Village on California street in SF at a book signing. And Mr. Pepin was exactly the very same in person as he is on tv. 👍
Watching Pepin cook is Rembrandt art in the making...
He loves to cook and it shows.
And that pear! Oh my!
I like to stab the butternut squash several times all over. Cook in the microwave for a bout 20 minutes or so. When it’s soft take it out scoop all the insides out so then you don’t have to peel the skin.
That's a great tip! Thank you.
I use the oven rather than the microwave, to the same effect. It works best with the cut faces of the squash facing downward, thereby also steaming the squash.
I made the Sole last night, but I finished with cream. Excellent!!! Light and very delicious. Very few of Jacques Pepin's recipes fail to amaze. I recommend this recipe.
Fancy, chateau faucet is my favorite!
u know his cookin is good because he is always salivating ^_^
Love the butternut squash soup!
I like Jacques' educational programs. Educating Americans in the metric system by equating one cup of wine to a third of a bottle is a great way to visualize it. 😆
I laughed when I heard him say that. I figured it was going to be stock in that ceramic vessel. Gotta love this guy.
that pear dish looks amazing! tring this recipe 😋😋😋
What a wonderful treasure he is..
so relaxing watching jacques pepin and such practical dishes. THank you Jacques.
May your wife rest in peace. God Bless your family.
Chateau Fawcett was cute. :)
So effortless, he just soothes me!
Love these newer shows where he names peeled or part prepared supermarket products and microwave as his "assistants ... in mis en place"
None better. A true master.
Oh, bless him: he said it at the end:"...prepared with LOVE." Get it JP:)
Absolutely gorgeous. Thank you Jacques💋
Chateau Faucet. Best! Jacques is such a boss!
The best…and the easiest. Julia showed us the classic way..,and Jacques showed us how to make it fun.
“I’m going to add a little bit of Chateau faucet” 😂 Never gonna call it water anymore!
😂
it's like watching your grandfather cooking i love Jacques :)
He is so cool... I love his cooking...
I do this butter-squash soup regularly (30 years before I even heard of Mr. Pépin) And I have few notes.
First, This soup can be done with almost zero calories - if you SKIP the stock in favor of only water, and put half-carrot half-squash (adds sweetness, and thickness) and use tiny amount of oil (or none at all in a nonstick pot) in the beginning for the onion and leak. To finish it - I use a tiny 15gr cube of butter, which adds in lots of taste and much less calories than the cream. We season it with half-teaspoon of ground WHITE pepper, which adds that tiny spiciness that "wakes up" the soup.
Second - for the BEST garnish on top, (in place of those chopped nuts and oil) take handful of peeled butter-squash SEEDS and roast them lightly on a clean pan (no oil) and low temperature. It takes 3-4 minutes. ATTENTION when roasting, the seeds blow a little and pop, a bit like pop-corn, and sometimes "jump" out of the pan you can't completely cover the pan because you don't want humidity there - but add a loose cover to stop them from running away. The roasted seed taste is a concentrate of the butter-squash aroma, and it plays wonderfully in the soup. just throw in 10 of them on the soup when you serve it.
Thanks again to Mr. Pépin, and his great take on cooking.
He is the greatest for me! Easy teacher to learn from. Have long life Jacques!
I wonder why somebody wants to put thumbs down !!jacques is one of the best cook ,you thumbs down like it or not
Outstanding!
I would love to see a program where Chef Jacques Pépin cooks with Chef Gordon Ramsey and a program where Chef Pépin shows us his Art Work.😋🤗👍
One of the few actual chefs on tv (chops, slices, dices, etc.). Most are just "dump and stir" cooks.
"Chef" is the boss of a kitchen, not an honorific. In this context, Jacques is a home cook.
Great...cannot imagine why some have thumbs downed this...what is the matter with people?
Trolls of G. Ramsey.
Spectrum Organics sounds like a company from Bladerunner.
Or _Total Recall._
I am making this soup tonight to go along with the gros pain I baked this morning. Every recipe in this episode sounds amazing! Thank you M. Pépin.
I love how he referred to adding water as "put a little chateau faucet"
A first ballot Hall Of Fame chef.
Hi very nice sharing looks so delicious thanks for Good sharing stay blessed stay tuned 👍👍
“Chateau faucet” tap water, love it.
I like how genuine he is. Such a good soul.
It looks lovely. Love soup, my mum makes a delicious Spanish soup
“Always clean up after myself. I’m a well trained cook.” 😂 No kidding
Super skill, A master at work.
I cannot stop watching you!!! amazing !!!! thanks !
I made the butternut squash soup (no chicken broth, just water) last fall and is absolutely delicious!! I was looking for the recipe because I'm doing it again :)
this recipe is in his book, More Fast Food My Way.
Susy García yum
The best part of the show was the minute recipes. So easy to make. So many entertaining ideas.
What an amazing meal. My ONLY concern is serving a mushroom sauce with MORE mushrooms in the veg. I just wouldn't be confident enough in myself to do that. But I bet if I were lucky enough to be a guest of Jacques', and he served that...I would easily deem it the best meal I had ever eaten. I love, love, LOVE Jacques!
I love the fact he makes a full meal appetizer main course and dessert love it love it love it love it!!!!! And that goat cheese baguette definitely throwing up in the oven while I'm cooking to hush everybody up with a glass of wine. that would be great to have just before you serve New York strip oh my goodness my mind is going all over the place and my stomach is in a happy place and isn't me but the music in the beginning it just makes me so happy because I know he's going to make something wonderful it reminds me of the Peanuts gang!!!! Charles Schulz I just love it🎹🎵🎹🎶🎵 say what you want to say Jacques Pepin makes me very happy the possibilities are endless!!!!!! I sure do miss your face I love watching him every Saturday morning now you get informationals????? Who would have ever thought the times they are a changing!!!! God bless you Jacque Pepin!!!
Best comment award goes to.... You! Christina Lopez
I pictured everything you said while I was reading. I love Jacque Pepin too. That's how I learned to cook. I'm a chef. I went to Jacque School of Television Cooking. 🤣😂🤣
@@redmoneylady2213 Good for You..Blessed you are to have been ablle to go to Jacques Culinary Institute....
All the best to you ;
Kéep Cooking...
What you like💕
Hey I even remember
Howard Johnsons..
Father traveled the road often-- Their food was the closest
to home cooked food;
Thank God he transformed that menu🙏😂😂.
Also thank God for
Jewish Deli @least
3 Xs a week or more those were our first choices until we got back home to Mom
who definantly had something fantastic waiting straight from
Julia Child👌.
Life was definantly
Wonderful.
Ty for feed back.
God Bess You😳
Excellent! Beautiful presentation. Love u Jacques, I could watch u all day!
What an elegant meal, beautiful presentation. Thank u Jacques.
Magnifico lavoro! Opera d'arte!
Mad knife skills!
Regarding the peas...."When it's not burned we call it caramelized....There is a great deal of euphemism here..." OH how I love this man....
It's a pleasure to watch people who love what they're doing. It's calming and easy on the eyes. His food looks delicious. So different from today's young chefs. Having a pleasing personality is STILL important even in rough-n-tough 2012...especially in 2012!
I Love these videos! I cook only for myself these days and I am finding his videos perfect for me!❤❤❤
Chateaux Faucet! Water. Love it!
A most excellent menu. Merci Jacques!
"Merci" doesn't get a C-cédille. That's only if the word has a soft-C sound AND the C precedes an A, O or U. Hope that helps.
I enjoy watching him cook.
His chopping skills, alone, are amazing!
That dessert was stunning.
Chateau faucet 🥰 love this legend
He is in my top 3 world chefs brilliant
So eligent !!!!
At the risk of coming off like a paid "EVOO" pitchman, puréed squash soups *_love_* olive oil. If you go with it, skip the dairy products; both ways are delicious, but you really want to pick one or the other!
SUCH A FANTASTIC MEAL!!! BON APPETITE.
I love how he checks his wine lol
Just in case
Oooh that pear and coffee looks so good. Definitely trying that
j'adore cet homme !
A true Master
Nice mélange...hehe
very nice last sentences
Chateau Faucet! I love it! 😆
That soup looks really good with a side of grilled cheese😋
Legend
Everybody wins because they're DIFFERENT. But in my book it would always be chefs like Jacques Pepin and Julia Child even I like Alice Waters because these chefs bring a certain hear & soul to their food which is set-apart and incomparable. Then when eating their food I would like to listen to some clsssic Jazz like vintage Oscar Peterson or Erroll Garner or Ahmad Jamal. HEAVEN, SHEER HEAVEN. DIVINE food and music. Let it be on a hill in Jerusalem, Israel or in Berkeley, CA or Sausalito, CA.
Cooks. They're cooks.
@@fun_ghoul
You need to pair up with the OTHER NEGATIVE, CRITICAL
commenting Troll stndrds79.
You both deserve the other's company. You could suck lemons together. And feel better about yourselves by tearing down a MASTER CHEF.
You both could compare different ways to be critically sarcastic. Your low self esteems could be mutually stroked. 😝
@@joannaedwards6325 Nice tirade. Touch grass.
@@fun_ghoul
CHEFS. They're chefs.!
How far have we went on...so many times I just dumped coffee left over off...! I really feel bad....!
super skill chef.on this age,,,,,,