Mussels with French fries is classic and tasty | Jacques Pepin Today's Gourmet

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Mussels with French fries is classic and tasty | Jacques Pepin Today's Gourmet | KQED

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2 жыл бұрын

Jacques Pepin walks us through a classic recipe from the French countryside: moules frite, or mussels with french fries. But first, he kicks off the episode with dessert by introducing a rich caramel custard au lait (1:00). Next he demonstrates how he likes to prepare French fries (3:55) for moules frite (10:53). Artichokes stuffed with mushrooms and breadcrumbs make a perfect side dish, rich in potassium. (5:44)
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 17, 1991. Moule frite
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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: 48

@ellemdee276 2 жыл бұрын

Wow. There was a lot of useful info packed into that 24 1/2 minutes. He doesn't waste his *or* our time teaching, that's for sure.👍

@billb5690 2 жыл бұрын

Jacques is the king!

@jendyson6729 2 жыл бұрын

Lost count of how many times he put his asbestos fingertips into boiling oil or some other hot thing. I have learned so much from him, truly such an amazing teacher and chef :)

@LatoLato66 2 жыл бұрын

People always comeback to classic

@The-nasty-1 2 жыл бұрын

Just a good wholesome person

@andrew5184 2 жыл бұрын

I love the sound of muscle shells clanking together.

@benderbot248 2 жыл бұрын

Best chef ever

@GabrielHernandez-kb9ss 2 жыл бұрын

These videos are an absolute goldmine for learning, a masterclass every single video. Thank you for uploading

@grahambouthillier6597 2 жыл бұрын

God bless J first chef to freely admit hes mistakes , LOVE

@lwnf360 2 жыл бұрын

Watching him handle those hot things by hand....he has no feeling left in his fingers.

@Oliffin 2 жыл бұрын

Merci Jacques

@debgersh5555 2 жыл бұрын

My fundamentals are all from the Pépin playbook over the last 30+ years...a great chef and even better teacher👏💐❤️

@albazamora1767 2 жыл бұрын

Master Pepin always ahead of his time! What a genius!

@mofamba Жыл бұрын

I’ve been a chef for over 35 years and I’m still learning from Jacques

@chrisandersen5635 2 жыл бұрын

Wow! Talk about a packed episode. Love it. It gives you ideas on how to vary things. Say you don't have mussels you can use small clams. Different ways with the artichokes. And he makes the crème caramel look so easy and doable. Thank you Chef. Thank you KQED.

@PATRICIAMENDEZV 2 жыл бұрын

I have been learning with Jacques Pepin for years and years . I am Chilean and when I started cooking there were very few cook books in my country and then I found Pepin!!! Marvelous generous and a fantastic teacher. Thanks

@kqed 2 жыл бұрын

This episode really has it all. Who better to teach us how to make French fries? Thanks for watching!

@billb5690 Жыл бұрын

Mussels and French Fries. Yum

@kbunky69 2 жыл бұрын

Love the muscle dish .

@judithsweeney2553 Жыл бұрын

Mussel

@GuitarD30 2 жыл бұрын

These videos are so great. Also a nice little window into how backwards people were about diet in this period

@parlayin 2 жыл бұрын

how were they backwards?

@mammam4827 2 жыл бұрын

I love ur kitchen nd the paintings nd ur unique recipes.Evrything has a wow factor. I hope u have written a cookbook as well which i need the most.

@chaecoco2 Жыл бұрын

I lived in Brussels for 5 years. Really enjoyed the food and the beer! One of my favorites was pomme fritz with a heafty serving of beef carbonnade on top with andalouse sauce on the side. What's not to like--beef and potatos right? A second was moules vin blanc.

@daphnepearce9411 2 жыл бұрын

I never though about cooking french fries in a skillet. I have a deep fryer but I really hate cooking anything that way.....mainly because it's scary, but I can definitely handle this. And the caramel custard looks wonderful, like an over sized creme brulee.

@desertsunset8025 2 жыл бұрын

Cast iron pan works best .

@desertsunset8025 2 жыл бұрын

He stuck his finger in the oil. That had to hurt ..

@gweebs824 2 жыл бұрын

OMG reminds me of home

@stevewilliams7852 2 жыл бұрын

Bonjour Jacques, I appreciate the artichoke recipes. I live near Castroville Ca. the artichoke capital of the world. Do you have any recipes for baby artichokes?

@billb5690 2 жыл бұрын

The master at work

@debbiezullo7056 2 жыл бұрын

Love this menu!❤

@Joe-pl5fc 2 жыл бұрын

polo aime les moules frites xD

@mjkay8660 2 жыл бұрын

love it!!!!!

@meltz911 2 жыл бұрын

I was hoping he was going to show us how to make the Billy B

@tedbonnot8910 2 жыл бұрын

no matter how many times i watch i still dont understand how an artichoke works lmao.

@michaelpryor78 2 жыл бұрын

Back in the day they didn't care if you overcooked the dessert on TV. They aired it anyway.

@brigav8975 3 ай бұрын

After you do first fry of potatoes, where do you leave them for hours? In the fridge I would think. Or at room temp? Bacteria?

@malleus9778 6 ай бұрын

"We dont do hollandaise anymore" 🤔 What did he mean by this?

@paulvanobberghen 2 жыл бұрын

Belgian « French » fries should be from the Bintje kind, and MUST be cooked twice (you’ve got it right) in BEEF grease, not vegetable oil, you iconoclast! Belgian mussels comes mainly from Zeeland, witch is in nearby Netherlands because we do not have enough coast in Belgium to have enough local production. France has very delicious « moules de bouchots » which are quite smaller but admittedly more tasty. Oh, and btw, I’m Belgian, born and living in Brussels.

@ARIZJOE 2 жыл бұрын

Yes, the Bintje. A few days ago, I could only find one farm in the state of Idaho that is producing them. The Costco warehouse store sells a huge bag of mussels most of the time, really inexpensive here.

@johnmorgan9597 2 жыл бұрын

Are you supposed to put your finger in boiling oil?

@borys2767 2 жыл бұрын

Only if you have used the same finger for 30 years of testing for oil temperature...LOL

@christianbriancon108 2 жыл бұрын

Yes John. You are supposed to start with your finger and then slowly add different parts of your anatomy to the boiling oil. Didn't you get the e mail ?

@richardogrady-gk3cu Жыл бұрын

Not a one of my friends cook for me I cook not even a piece of toast to my friends make and f*** the I'll go to a greasy spoon or a diner or restaurant yeah not one of my friends cook for me

@pontevedra660 2 жыл бұрын

Yikes, you have changed so much!!! Tristesse!! Well, you are so far from your grand roots, the marriage, time..... Many reasons, but I wish w all my heart you could find in your heart to return.