Grilled Chicken Salad | Jacques Pépin Today's Gourmet

Grilled Chicken Salad | Jacques Pépin Today's Gourmet | KQED

Рет қаралды 59,164

2 жыл бұрын

In this episode of Today's Gourmet, Jacques Pepin explores the art and freshness of Nouvelle Cuisine, first popularized in '70s France. Join him as he demonstrates how to make a potato crepe with caviar, a grilled chicken salad, and a flourless chocolate cake.
In this episode:
00:00
01:00 Potato crepe with caviar
07:45 Grilled chicken salad
18:00 Flourless chocolate cake with rum raspberry sauce
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 3, 1991.
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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. jp.foundation/
Subscribe to ‪@KQEDFood‬ to watch more food videos.

Пікірлер: 69

@issacsinha 2 жыл бұрын

Not only he shows how to make delicious recipes, but also he shares his two cents of wisdom regarding different ingredients used, and even the types of wood that can be used. Not sure if any other chef does that in his shows.

@5850terry 2 жыл бұрын

I’ve waited years for these Today’s Gourmets shows to return. The first chef to explain why things happen.

@kqed 2 жыл бұрын

Glad you're enjoying them!

@antikoerper256 Жыл бұрын

He's a walking encyclopedia about cooking and I have the fondest memories of watching him with my late grandma.

@SweetAZ00 2 жыл бұрын

He's so down to earth, knowledgeable, and generous to share his knowledge.

@prophtube 2 жыл бұрын

The knowledge transfer is unreal. I've learned so much from him.

@giacomoboganini7823 2 жыл бұрын

The exposition of "what is nouvelle cuisine" in the first seconds is absolutely clear and intelligent! It made me think...

@paulwagner688 2 жыл бұрын

In 2015 Chef John did a Bagna Cauda. WAY back in time, here we have Jacques introducing us to this dish. This is truly the Master at work informing ALL American chefs that have come after. This is why I love this man's cooking.

@eugenesedita 2 жыл бұрын

You couldn’t buy the book. You waited years. Such devotion!

@peppermann 2 жыл бұрын

Jacques has total mastery - he makes everything look so easy.

@dmorga1 2 жыл бұрын

Jacques is of course always amazing, but it's funny to see these shows in retrospect catering to their audience. I can totally see Connecticut housewives taping this on VHS and trying out this cuisine on the banker husband. "Honey, we need a Cuisinart mini-mixer." Ah, the pressure cooker of home economics in the early 90's.

@samradwan5720 2 жыл бұрын

I have been beating egg whites wrong my whole life 😁 Thanks a lot Jacques 😊

@peterjensen6844 2 жыл бұрын

Yeah you need the human version of a blender! He's unreal with the speed of that whisk.

@SNESdrunk 2 жыл бұрын

Brilliant, very easy to learn just hanging out watching these episodes, same as folks like Bob Ross

@galacticaphantom1332 2 жыл бұрын

Well this is surprising

@agoogleuseragoogleuser9349 2 жыл бұрын

I love the way he grinds up the lemon peel and pepper and oregano to macerate the chicken in. This technique I am going to remember and try, as soon as I get my herb garden going!

@kqed 2 жыл бұрын

I love that he's always grabbing ingredients from his garden.

@johnbgriffinjr116 2 жыл бұрын

The man is an artist… so enjoyable to watch and learn 😊

@carolynthornton8017 2 жыл бұрын

IN MY VIEW A Master's explanations simply put so anyone can undestand.

@paulwagner688 2 жыл бұрын

That crepe is SO traditional it really cannot be called "Nouvelle". And speaking of caviar, I love tobuki. They're just little tiny pearls of goodness that have a great texture and flavor.

@CynthiaCloskey 2 жыл бұрын

So excited to see this show and this episode! I remember watching it when it first aired, and making the salad from the cookbook. Cabbage salad with anchovies was very new to me but became a permanent favorite.

@4plus4equalsmoo 2 жыл бұрын

this man has FORGOTTEN more than most people even LEARN

@HBrooks 2 жыл бұрын

the best chef.

@Jetta-om6pj 2 жыл бұрын

Beautiful.

@peterjensen6844 2 жыл бұрын

Holy sh$t, that cabbage didn't stand a chance. Was that a lawnmower or a professional chef!? Dayum

@peterjensen6844 2 жыл бұрын

These potato crepes sound an awful lot like Lefse or Lompe in Scandinavian cooking...

@gameshowguy2000 2 жыл бұрын

7:40 Grilled chicken salad.

@UncleHoCM 2 жыл бұрын

👍

@lemmykilmister873 2 жыл бұрын

👌🏼😋 🥗 🍽 🍷

@ntuzer 2 жыл бұрын

Where's Jacques???

@chrisandersen5635 2 жыл бұрын

He has more content coming. Think of it as a break between seasons

@kqed 2 жыл бұрын

He's still busy in the kitchen. Don't worry!

@iammaxhammer 2 жыл бұрын

3rd!

@marcobernasconi9554 2 жыл бұрын

That was A LOT of caviar. Like really. On today prices that would be a $400 dish more or less

@peternicholson233 Жыл бұрын

Who says men can't multi-task?

@chrisandersen5635 2 жыл бұрын

Good grief that's a lot of caviar! Is it cut up like a pizza? 😵‍💫

@paulwagner688 2 жыл бұрын

Salmon roe, especially back then, was REALLY cheap. It's of course more expensive now that sturgeon are critically endangered, but that looks like a reasonable amount. And compare it to the amount of Beluga he added. Caviar spoons are small, so this crepe isn't that big.