Jacques Pépin's Coffee-Soaked Pears

Jacques Pépin's Coffee-Soaked Pears | KQED

Рет қаралды 21,150

Күн бұрын

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
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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: 37

@mtnman666 2 жыл бұрын

1992 and jacques was out here putting succotash in his grits and frying it up like burgers, what a time have been alive

@Bronco541 2 жыл бұрын

SUFF'RIN' SUCCOTASH!!!

@peterjensen6844 2 жыл бұрын

That stare in to the camera while julienning the folded leek is such a flex.

@bengt_axle 2 жыл бұрын

Classic Pépin cooking at its finest! Bangs out 4 items from scratch, including his preferred fruit desert. This was the golden age of TV cooking shows, when it was all about “how you do it” as opposed to today’s silly game shows.

@paulwagner688 2 жыл бұрын

"We eat together, which is more important". YES. THAT is the philosophy. There are times when my brothers and I fight over the stove when we get together. But when we EAT together...that is family. It's these little "non-cooking" bits like that which are the best teaching moments. Because Chef doesn't just teach us how to cook, he teaches us how to eat, live, and enjoy the company of family and friends. Truly, Happy Cooking, all y'all.

@daphnepearce9411 2 жыл бұрын

So true. It's wonderful how good food binds people together. My favorite part of cooking, other than everyone being happy, is visiting around the table after eating. Such fond memories.

@callmechia 2 жыл бұрын

I enjoy how much of this show is in real time. Very little pre prepared. He speeds up when necessary and fills time when necessary. Such a master.

@timothyaure9602 2 жыл бұрын

It's great to watch someone who's good at his trade! Literally and artist! Excellent presentation!😊👍

@themishmish101 2 жыл бұрын

Jaques is the best teacher. Everything quickly done , and to the point .

@patrickgavin2012 2 жыл бұрын

It's 2022. Chef mentions how expensive the veal chop is. It's $3.50 IN the restaurant. I shed a tear and go to bed early....

@moniee-kitchen 2 жыл бұрын

Wow i Love his cooking 🥘

@bheppes 2 жыл бұрын

A Master at work

@gloriaoatman1646 Жыл бұрын

You are fabulous!

@edithharmer1326 Жыл бұрын

Delicious all!!

@moniee-kitchen 2 жыл бұрын

I Love his cooking 🧑‍🍳

@JeffM--- 2 жыл бұрын

You are a great artist. Thank you.

@sec0ndton0ne408 2 жыл бұрын

He is such a Wiseman

@chrisandersen5635 2 жыл бұрын

Master chef!!

@mrsramales 2 жыл бұрын

Yummy

@lronbutters5688 2 жыл бұрын

Good stuff

@kayak63red34 2 жыл бұрын

incroyable!

@daphnepearce9411 2 жыл бұрын

Whoa! This quite an elegant menu. Maybe a menu specifically for a chef? :-) I'm captivated by the coffee soaked pears. In fact I can't wait to go to the store to buy pears! Maybe also serve them with some whipped cream.......home made of course. Thank you chef!

@cscmolts77 2 жыл бұрын

❤❤❤❤

@Yoganature101 2 жыл бұрын

He said veal chop is expensive and cost $3.50 in a restaurant!!!??? I think it’s more like $39.50 now! 🥩🍽🍷

@bengt_axle 2 жыл бұрын

He’s talking about the restaurant’s cost for that slice of meat - in the 80’s. Pépin once explained that your food cost in a restaurant has to be at most 35% or so in order for it to be profitable, because there are other costs like rent and wages.