Jacques Pépin's Braised Veal and Beet Salad | KQED
In this episode of Today's Gourmet, Jacques Pepin makes wine-braised veal in a Dutch oven, poached skate served with flavorful oil and beet salad, and a blueberry crumble.
In This Episode:
00:00
1:00 Jacques Pepin demonstrates how to select a cut of veal and clean it.
1:23 How to make braised veal breast in a Dutch oven.
6:38 How to cook with flavored oils
9:48 Poached fish recipe
12:17 How to make beet salad
20:00 Blueberry crumble recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 7, 1991.braised veal
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#jacquespepin #beetsalad #veal #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Jacques Pépin's Coffee-Soaked Pears | KQED
In this episode of Today's Gourmet, Jacques Pépin makes striped bass, veal chops, veggie burgers from scratch, and an espresso pear dessert. Learn some of Jacques' tricks for cleaning fish, cutting a veal rack, peeling pears, and more.
In This Episode:
00:00 Striped bass with leek recipe
4:34 How to cut down a rack of veal
7:16 How to make veal chops
7:54 Veggie burgers made with grits and vegetables
18:40 Coffee-soaked pear dessert recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 10, 1992. Special Guests
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #coffeepear #coffee #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Jacques Pépin's Ham and Cheese Soufflé | KQED
This is a favorite episode of Today's Gourmet with Jacques Pépin. Jacques shows us how to make a ham and spinach soufflé, grilled salmon with mushroom and asparagus, and a special method of making strawberry jam using the sun as your heat source!
Along the way, pick up tips on how to make a béchamel sauce, how to separate eggs, how to julienne a daikon radish, how to grill portabella mushrooms, how to make jam, and more!
How to make a bechamel
In This Episode:
00:00
1:00 Spinach and ham souffle recipe
4:28 How to separate eggs
10:08 Grilled salmon with mushroom and asparagus recipe
12:58 How to tell if asparagus is good
16:56 How to julienne daikon
19:57 Sun-cooked strawberry jam
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 22, 1992. Garden and Grill
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #souffle #grilledsalmon #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQED Food to watch more food videos.
Jacques Pépin's Tomato Grits | KQED
Jacques Pépin makes two delicious and healthy plant-based recipes: grits and tomato, followed by a vegetable risotto. He finishes off the meal with a beautiful fruit and cheese tray.
In This Episode:
00:00
1:00 Tomato grits recipe
14:38 How to make risotto with vegetables
19:06 Cheese and fruit tray
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 23, 1992. Vegetable recipes
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #grits #plantbased #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQED Food to watch more food videos.
Luchow’s Wiener Schnitzel
Luchow’s in NYC was a staple for me growing up, and that’s why I’m sharing their schnitzel recipe with you tonight. Crispy, rich and golden, this schnitzel will melt in your mouth and blow your mind.
Recipe:
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Timbales | The French Chef Season 3 | Julia Child
Julia Child prepares delectable French vegetable custards, to serve as a hot first course or luncheon dish.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
— Managed by PBS Distribution
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