Jacques Pépin's Artichoke with Ravigote Sauce

Jacques Pépin's Artichoke with Ravigote Sauce | KQED

Рет қаралды 22,405

Жыл бұрын

In this week's episode of Today's Gourmet, Jacques Pépin prepares an elegant and innovative meal, beginning with artichokes with sauce ravigote, a classic acidic French sauce. For the main course, Jacques prepares a tender calf's liver filet served on a bed of sautéed red chard with caper sauce. This episode's dessert is a spectacular oeufs a la neige, a floating island dessert recipe made with egg whites, caramel, and a peach sauce. You know Jacques means business with this dessert, as he lines his kitchen floor with towels and newspaper to demonstrate how to make caramel "angel hair", a fabulous spun sugar technique that will leave your guests "ooh"ing and "aah"ing.
As usual, Jacques shares a plethora of valuable kitchen tips and tricks, including different ways to cut and serve artichoke, why you should mix beeswax in with your caramel, and the benefits of giving liver a chance.
In This Episode:
00:00: Artichoke with sauce ravigote
1:00 How to trim artichokes
5:24 Ravigote sauce recipe
7:05 Sautéed Swiss chard recipe
9:29 Calf's liver sautéed with caper sauce.
14:18 Oeufs a la neige dessert recipe
18:36 How to make angel hair spun sugar.
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 310, 1994. Townhouse Chic
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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: 28

@nordicson2835 Жыл бұрын

The king ... respect him so much.

@dickmeisterling3924 Жыл бұрын

Dude was, and is, one of the very best chefs on the planet. Thank you Jaques!

@bigpoppa1234 Жыл бұрын

Gotta laugh at a "rough coarse chop" that he does in half a second is finer than what I can do when I'm trying to get a fine dice.

@julieenslow5915 Жыл бұрын

Always an inspiration and a superb teacher. Class personified - thank you Chef!

@daphnepearce9411 Жыл бұрын

Now that dessert was very entertaining to watch!

@MottiShneor Жыл бұрын

I love looking at your cooking shows chef - I wish you very good health and joy, You obviously take many things here to the limit, attempting to simplify and de-calorize and speed up the cooking process, probably It'll take a few attempts to gat your dishes "right" but the ideas are superb, and the open-minded view of cooking and cuisine in general - are VERY GOOD as a lesson to the public audience.

@chaddawgpanisi294 Жыл бұрын

chef Jacques Pepin old favorite dishing food videos probably chef jp 👍👍🇺🇲

@johncipriano3627 Жыл бұрын

Each time I eat artichokes I get a bad after taste when I drink Wine with my food, So I Stopped eating artichokes 👍👍👍🍷🍷🍷🍷🍷🍷

@tomasnilsson2491 Жыл бұрын

Amazing stuff, thanks

@GonzaloArinCarrau Жыл бұрын

Superb!

@paskal1800 Жыл бұрын

Very good video!

@garrygosney2455 Жыл бұрын

Liver bacon and onions and gravy is awesome

@AngelusBrady Жыл бұрын

The beewax Jacques was using was just a straight up candle. Plain and unscented beewax candle I'm sure.

@nickbonvino Жыл бұрын

I’d love to eat that meal and I’m not a fan of liver…

@mmahtnart8986 Жыл бұрын

Almost cotton candy.

@clydeblair9622 Жыл бұрын

I trim the leaves all tbe way to the top. Then boil with chicken broth. Peel and eat the leaves down to the choke, trim the fuzz and eat the heart. That's the way. Sautee the chard with oo and garlic, done.