Jacques Pépin's Grilled Pork Scaloppine

Jacques Pépin's Grilled Pork Scaloppine | KQED

Рет қаралды 42,756

Жыл бұрын

In this week's episode of Today's Gourmet. Jacques Pépin prepares a luscious polenta with corn and mushrooms, a peppercorn and rosemary pounded pork scaloppine, vinaigrette salad dressing, waffle-cut homemade potato chips, and an easy apple cake.
As usual, Jacques shares many kitchen tips along the way, like when to wash mushrooms, the fat content of pork, and how to make waffle-cut potatoes.
In This Episode:
00:00: How to make polenta with mushrooms and corn
1:17 Identifying different varieties of mushrooms
2:13 Filet of pork
5:12 Rosemary and peppercorn filet pork scallopini recipe
7:08 How to make salad dressing
9:50 How to make homemade potato chips.
13:56 Apple varieties
14:12 Apple cake recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 305, 1994. from the earth
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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: 70

@bigpoppa1234 Жыл бұрын

A note on the grinder, he uses a coffee grinder to grind pepper corns. You should 100% not do this if you have a ceramic coffee grinder. Peppercorns are much harder than coffee and can easily destroy a ceramic grinder. His grinder in this video is almost certainly a metallic blade grinder, which nowadays are cheap & entry level and not recommended unless you're doing basic cold brew or plunger type coffee where you don't need a good grind.

@nordicson2835 Жыл бұрын

Thank you , l am laid up with an injury, I am making this tomorrow to surprise my wife and daughters.

@tititichirca8250 Жыл бұрын

Finally, chef Pepin found more than just one mushroom in his refrigerator 😁

@gregc1331 Жыл бұрын

Dag, every time I watch this guy, I learn some new technique and tricks.

@harryjames2299 Жыл бұрын

Charlotte is a revelation to me. Nice idea.

@JIM-fj2dy Жыл бұрын

I have followed you for years and all of your recipes are fantastic. God Bless You.

@murathanakordeon Жыл бұрын

Jacques and Julia will always be special 🍀🍀🍀

@revgee93

👏😎 Bravo. Great Work 😎👍

@gtmitchell44 Жыл бұрын

I’m from Georgia. I just discovered a new way to serve grits from this episode. 😋

@kcinca5410 Жыл бұрын

I learn something new from Jacques every time I watch him. I never knew the trick of adding water to keep the meat from tearing. Such a treasure! Thank goodness his accent lessened over the years. When I first started watching him, I had the hardest time understanding what he was saying. Now, it's a piece of cake. I can't believe this video is 30 years old! Seems like yesterday I started watching Julia and then he came along.

@nazaretteeid3167 28 күн бұрын

J’adore. Merci M. Jaques Pépin.

@paulwagner688 Жыл бұрын

I have a grinder that looks exactly like that one. It's been a dedicated spice grinder for YEARS AND YEARS. Works so well.

@francissantiago4110 Жыл бұрын

Love how he teach ,I remember I wach him on TV

@ARIZJOE Жыл бұрын

Years ago, I saw a recipe in a cookbook for a "paillard." I did not know, but from the photo, I said, "It's like scaloppine.'" Chef Pépin corroborated my intuition. In a later show, he took a cross section of a pork filet, and made an impromptu sauce of caramelized onions and V-8 juice. This pork Scaloppine would be good like that. FYI: there is nothing like a good Calvados.