Jacques Pepin's last full series is his most personal yet, featuring never-before-seen footage of his existence. It highlights Pepin's six decades in the kitchen area, including his apprenticeship like a 13-year-old cooking in certain of Paris' most revered establishments for example Meurice and Plaza Athenee, and cooking for French President Charles DeGaulle. Additionally, it touches upon a vital period in Pepin's existence as he entered the Atlantic and joined the kitchens of recent You are able to at Le Pavillon, and the ten years as director of research at Howard Johnson's.
The series represents Jacques' background and reveals a far more personal side from the worldwide famous chef. Fans and cooking aficionados alike will be presented a romantic use of his existence - from playing boules in your own home, going to the market, and sailing the seas to gathering clams, tucking into lobster rolls at his favorite shack in addition to discussing recollections, anecdotes and insights into his philosophy of existence.
Each episode features creative recipes that combine Pepin's culinary background and travel encounters together with his expert teaching skills. Simple dishes for that novice and much more involved creations for that seasoned prepare are proven and frugal tips offered. From time to time family or visitors are asked to prepare alongside Jacques or join him within the dining area. Chefs from nationwide also make a contribution, either using their own kitchen, through archival footage or on-camera acknowledgement of Jacques' tutelage and influence.
Approaching Broadcasts:
Fete Plusieurs Boules (#101H) Duration: 26:46 STEREO TVG
Jacques and the closest friend Jean-Claude build up an appetite within the summer time sun playing the standard French bet on boules. Jacques cooks up a celebration menu of favorites to talk about. He starts with crab chips with salmon caviar, full of decadent flavors and textures. Then your freshest of eggs are whisked to get an egg and plant treats appetizer. The party continues having a crowd-pleasing camembert with pistachio crust, an outdoor-fresh tabbouleh salad along with a tomato, mozzarella and onion salad before Jacques finishes his festive menu having a grand smoked pork glazed with walnut syrup, cooked and created perfectly!
Approaching Broadcasts:
- KQED 9: Sitting, Sep 17, 2016 -- 10:30am
- KQED Existence: Get married, Sep 28, 2016 -- 5:30pm Help remind me
Global Gastronomy (#110H) Duration: 26:46 STEREO TVG
Jacques includes culinary treasures from exotic cuisines all over the world. He starts in Asia with Japanese-inspired broiled salmon with miso glaze adopted with a colorful feast of chirashi sushi. This smorgasbord of sea food is adopted by authentic, vibrant South American flavors within an easy-to-follow recipe of grilled chicken tenders with chimichurri. Jacques then takes our tastebuds over the Atlantic to Europe for any spirited ending of sabayon with Madeira and grapes.
Approaching Broadcasts:
- KQED Plus: Sitting, Sep 17, 2016 -- 4:30pm
- KQED Existence: Comes to an end, March 7, 2016 -- 5:30pm Help remind me
Gloria's Favorites (#114H) Duration: 26:46 STEREO TVG
Jacques dedicates today's dishes to his wife Gloria as well as their a long time spent together in the kitchen area. He begins by having an extravagant, yet simple and easy , elegant Pressed Caviar Canape. Jacques then pops the very best from the bottle of beer to create a simple batter for his Corn Fritters capped with Smoked Salmon. Even though the oil continues to be hot, he browns Fried Eggplant Fans to some perfect crispy crunch utilizing a tempura batter. Next comes a fast bowl of Vietnamese Hanoi Chicken Soup offered with zesty accoutrements. Finally, he utilizes frequently-overlooked offal for Gloria's memorable Pork Kidneys With Mushroom And Vermouth Sauce.
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Menu Recollections (#126H) Duration: 26:46 STEREO TVG
Jacques and daughter Claudine reminiscence about past menus enjoyed like a family, however, Jacques teaches Claudine how you can correctly hone a knife when preparing for filleting a side of salmon for his salmon scaloppini with sorrel sauce. Jacques and Claudine will continue to blend aromatic herbs, chunky vegetables along with a dash of dark wine to create a hearty dish of lamb breast navarin. As the lamb is braising, the 2 'go green' having a eco-friendly salad with mustard dressing using Jacques' favorite leaf: Boston lettuce. Finally, they make a caffeine-packed coffee panna cotta, the right pick-me-up dessert.
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All in the household (#102H) Duration: 26:46 STEREO TVG
Making recollections with household is in the centre of Jacques' kitchen, and daughter Claudine joins him in the stove to prepare the classic recipes from his mother's restaurant. Parisian potage, an easy soup with flavors of yesteryear, reminds Jacques of his beloved Lyon in France. The daddy-daughter duo continue poulet a la creme combined with a wonderfully pureed side of grain soubise. Daughter Shorey arrives just over time to create dessert, carefully watching as Jacques teaches her how you can peel and segment an orange for immediate orange cake, an ideal citrus ending.
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Offal Good (#111H) Duration: 26:46 STEREO TVG
In Jacques' kitchen, nothing would go to waste! Today, he espouses the benefits of offal and prepares a menu of countless underutilized "variety meats," including certainly one of his wife's favorites, chicken livers in mushroom port sauce. Jacques then recreates a vintage from his childhood in France using offal - tripe and pigs' ft ragout. This hearty, slow-cooked dish flavored having a aromatic bouquet garni is supported by pommes persille. Finally, he demonstrates the very best approaches for curing and cooking beef tongue and tops it having a ravigote sauce.
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Shorey's Petite Appetite (#115H) Duration: 26:46 STEREO TVG
Shorey, Jacques' daughter, joins him in the kitchen area, getting her petite yet progressive palate with you! She follows along as Jacques prepares certainly one of her favorites, escargots in baked taters. The 2 continue, creating stuffed tomato plants - a Pepin heirloom recipe passed lower through several genera-tions. Jacques then shares an afterschool favorite from his childhood, appropriately named discomfort de quatre heures or "the 4 o'clock bread," full of hazelnuts and chocolate. A crunchy bite of chocolate-pistachio brittle brings the lesson to some close along with a smile for their faces.
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Toast to Julia (#103H) Duration: 26:46 STEREO TVG
Jacques raises a glass - along with a fork! - to his beloved friend Julia Child because he shares recipes and anecdotes using their past. First, sole vin blanc, certainly one of Julia's favorites, starts with a fish filleting lesson, along with a healthy pour of white-colored wine for that sauce. Next, Jacques mixes together an aromatic range of spices for any pan-roasted rack of lamb with spice crust offered on the crown of fried taters cooked to some golden brown crisp and supported with a stew of peas and fennel with lardons. Lastly, Jacques shows us how you can finish a sizable menu having a light fruit dessert by looking into making wine sherbet finale in recognition of uncle Julia.
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Catch O' Your Day (#112H) Duration: 26:46 STEREO TVG
Jacques' summer time itinerary always includes buddies, fishing, and cooking the great bounty in the ocean. He starts with a grilled striper with olive topping after which, because he loves all mollusks, he uses time to show shucking clams two ways. It makes sense top neck clams with vinegar and scallion sauce, a tasty appetizer and Gloria's linguine with clam sauce, direct from his wife's preferred list. For that final sea food selection, he masterfully fillets and poaches catch a tasty cod see how to avoid cream sauce.
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Cooking from Le Pelican (#104H) Duration: 26:46 STEREO TVG
Jacques, alongside his daughter Claudine, recreates his mother's restaurant recipes from Le Pelican, in Lyon, France. The duo starts with a rustic-style eggs and swiss chard gratin, together with a quick step-by-step bechamel demonstration. Jacques procedes to cure their own meat for any belly-warming dish of kale, sausage, ribs and lima bean stew, adopted with a springtime stew of radishes created using aromatic walnut oil. Braised veal breast with gem onions and artichoke, a hearty medley, continues as Jacques and Claudine serve everything track of style, just like ma mere might have done. To finish there is a sweet and juicy dessert of melon and particularly studded with sage sprigs.
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Julia Appreciated (#113H) Duration: 26:46 STEREO TVG
Jacques requires a stroll lower memory lane because he lovingly prepares dishes once enjoyed together with his dear cooking companion Julia Child. Jacques' retrospective menu starts with a shucking lesson, the very first steps towards an oyster chowder with taters, green spinach and corn. Jacques then recreates Julia's classic South of France eggplant-tomato gratin, a dish with layers of rustic flavors. He recalls going mind-to-mind with Julia for any winning hamburger royale using fresh hamburger and all sorts of fixin's.
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Wonders from the Ocean (#125H) Duration: 26:46 STEREO TVG
Coming in New You are able to having a repertoire of French recipes and methods, Jacques became a member of they at Howard Manley to discover American food. Today, he shares his expansive understanding of this cookery, mixing it together with his traditional French training. Beginning having a simple sea food salad, full of a smorgasbord of marine favorites, then, ongoing using the fish theme, creating a spicy shrimp with cocktail sauce. He follows with a few crispy, Creole-inspired blackfish beignets with spicy sauce, ideal for any brunch or light supper menu.
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Cuisine De Ma Cherie (#116H) Duration: 26:46 STEREO TVG
In recognition of the love, Jacques prepares meals of his wife Gloria's favorites. First he results in a tasty herbed omelet with shrimp. Then he procedes to combine cilantro with Gloria's favorite component, grain, to create cilantro grain, which pairs perfectly having a stew of calamari with saffron and cucumber, onion and mint salad. The entire meal is adopted having a Pepin spin on the classic dessert, grain pudding with dried cherries and blueberry sauce.
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Chef In Training (#105H) Duration: 26:46 STEREO TVG
A gift basket of fresh bread is really a staple on Jacques' dining room table, so he begins the show by having an easy fast fougasse. Then using sea food for any unique twist, he makes salmon rillettes to top the fougasse having a tasty bite. While working in the Russian Tea Room in New You are able to, Jacques recalls serving a spice-applied poussins a la russe, now a popular dish of his daughter Shorey. He prepares it today because the primary course, supported by broiled walnut sweet taters coated with sugary goodness. To shut, Shorey arrives for any tutorial from her grandfather regarding how to make her favorite breakfast food, crepes with Nutella, lemon or jam.
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Cuisine Economique (#124H) Duration: 26:46 STEREO TVG
Jacques helps guide you home cooking using quality ingredients does not need to break your budget! This kind of cooking, learned from his mother, includes affordable things that inspire creative dishes. Black lentil salad with eggs features a lesson regarding how to correctly boil an egg each time. Jacques adds vegetables towards the hearty dish of pork neck and bean fricassee. Then green spinach and ricotta lasagna follows like a low-cost classic comfort dish that Jacques pairs having a bold yet budget-friendly dark wine.
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Sweet Endings with Shorey (#117H) Duration: 26:46 STEREO TVG
Jacques' daughter Shorey is during the kitchen and she's all developed but she's never too old for dessert! Also it all starts after some butter, freshly designed for a fast tartine de confiture. Fruit recipes follow with peaches marty and rhubarb-honey coupe with creamy yogurt sauce. Shorey's passion for chocolate is not forgotten with chocolate pistachio biscotti, which turns out to be an ideal lesson in baking, as Jacques guides her measurements and mixtures. Finally, Shorey and Jacques shape small chocolate truffles to complete their confectionary creations.
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Fall Leaves (#106H) Duration: 26:46 STEREO TVG
It's not hard to adore Jacques' periodic menu, beginning having a fresh, smooth tomato velvet soup - the name speaks by itself! Then, sliced tomato gratin created using ripe, ruby-red tomato plants and coarse rustic bread, is Jacques' go-to late-summer time dish. He continues having a tender grilled lamb shasklik which includes easy, make-ahead instructions along with a colorful red cabbage, pistachio and cranberry salad with bleu cheese. Jacques procedes to transform pizza dough into an apple galette, baked to crispy perfection!
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Just Ducky! (#123H) Duration: 26:46 STEREO TVG
It is a family reunion as Jacques' daughter Claudine lends a helping hands in the kitchen area. Together they sip wine, reminiscence and prepare a number of Claudine's favorite duck recipes, including duck liver mousse with apples and sauteed duck breast with arugula salad and cracklings. Claudine and Jacques share the cutting board to reduce up duck skin and whisk up a vinaigrette with this delectable dish. Daughter Shorey joins within the fun as she and her beloved Papi create a zesty batch of lemon mousseline before sitting lower to savor this family feast in the dining area table.
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Viva Mexico! (#118H) Duration: 26:46 STEREO TVG
Jacques spends a few of the winter several weeks at his home-away-from-home, Playa Del Carmen, Mexico. Time basking on a sunny day and savoring the neighborhood flavors with an periodic visit from friend Ron Bayless has inspired him to consider us on the culinary adventure, starting with a refreshing hibiscus flower cocktail. He continues having a duo of superlative sea food dishes of Yucatan ceviche and fillet of sole Riviera with pico de gallo. From ocean to pasture, beef fillet small steaks with mushrooms and shallots creates a considerable primary course. Finally, he ends having a frozen fruit dessert of grapefruit granite with mango and mojito cocktail.
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La Cocina Ole (#107H) Duration: 26:46 STEREO TVG
Annual journeys to Mexico and visits with fellow chef Ron Bayless would be the inspiration for Jacques' tasty garlic clove and pasilla soup. Jacques continues the Mexican-themed menu because he demonstrates his chicken with chili sauce and achiote grain, a recipe that features vibrant, bold aromas and textures. Finally, Jacques puts leftover bananas to get affordable use for his simply tasty blueberry gratin dessert.
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Heirloom Favorites (#122H) Duration: 26:46 STEREO TVG
Jacques cooks lower memory lane, discussing anecdotes from his childhood on the way. First, there is a quick tutorial regarding how to skin a salami. Next, a vintage dumpling dish famous in Lyon, France, follows as Jacques recreates his family's recipe of ricotta quenelles, poached perfectly. He procedes to showcase much more of his knife skills, filleting an entire fish when preparing for flounder with lemon butter. Then another family favorite: Jacques simmers an enjoyable saute of rabbit with mushrooms and cream. As well as for dessert, he brings his mother's apples in lemon sauce recipe to existence with fresh and straightforward ingredients.
