Jacques Pepin: More Fast Food My Way
This season, Jacques creates nearly 100 delicious recipes for every occasion - from a light snack to an elegant dinner - using readily available fresh foods, supermarket staples and simple techniques. Taking inspiration from around the world, his lamb stew, paella and Tibetan bread incorporate Asian, Latin American and diverse European influences, including his classic French background.
Vegetable Fete (#225) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Jacques reminisces about his childhood and celebrates the bounty of the season. He cooks up a batch of ratatouille that can be served two ways - perfectly delicious on its own or with pasta in Ratatouille with Penne. Seafood stars in Shrimp with Cabbage and Red Caviar, and delicate peaches end the show in Jacques' classically made Peach Melba.
Simple Savers (#226) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Born in Lyon, France, Jacques demonstrates his regional version of fried and poached eggs as he makes the classic salad of Frisee Aux Lardon. Then, with thoughts of spring, he makes Spaghetti with Raw Tomato-Anchovy Sauce. A sweet ending, Jacques talks of time with his granddaughter while making impressive to look at, but simple to assemble, Chocolate Cups and Chocolate Rocher with Hazelnuts and Cornflakes - a combination of chocolate, hazelnuts and cornflakes.
- KQED Life: Thu, Apr 2, 2015 -- 5:30pm email reminder
Viva Espana! (#201) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Jacques' world travels influence his cooking and with this menu we'll savor the essence of Spain. Bold and Spicy Gazpacho kicks off the meal followed by Shellfish and Chicken Paella. A detour to pick up some Caribbean flavors makes the last dish of Pineapple in Dark Rum Sauce worth a trip to the kitchen.
Citrus Thrill (#202) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Jacques fires up the kitchen with a mouth-watering Skirt Steak Grandma accented with freshly squeezed lime in anchovy and garlic sauce. He complements this hearty dish with a classic Gnocchi with Eggs and Scallions and Sauteed Curly Mustard Greens with Hot Sausage. The elegantly presented Chestnut Cream Mont-Blanc, with crushed pieces of scrumptious biscotti, chestnut puree, and whipped cream, is simply a delicious ending.
- KQED Life: Thu, Apr 9, 2015 -- 5:30pm email reminder
Perfect Presentations (#203) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Lobster Roll Medallions on Spinach Salad show off Jacques' new presentation of a summer seafood favorite. He proves that a craving for hearty food can be satisfied in minutes with Quick Lamb Stew where vegetables are cooked separately and the lamb is served rare. Then skip the time and effort it takes to make the crust for a tart and head straight for the filling in this shortcut that encases Small Berry Custards in pretty dishes.
Simple Sweet Notes (#204) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Jacques cuts the cooking time of a whole chicken in half with a pair of shears and a few cuts of his knife in this flavorful Roasted Split Chicken with a Mustard Crust. Fluffy Mashed Potatoes make the perfect side dish. Pizza is made quicker and easier when you use a ready made base, and Jacques personalizes it with an unusual twist when he crisps lavash to make Smoked Salmon Pizza garnished with capers, onion and cilantro. He concludes with a no-frills Greek Yogurt, Walnuts and Honey, arguably one of his fastest desserts.
- KQED Life: Thu, Apr 16, 2015 -- 5:30pm email reminder
Chef's Dream (#205) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Combining silky tuna, crunchy apples, herbaceous chives and piquant shallots, Jacques assembles a mountain of fresh Bluefin Tuna Tartare with Apple to open the show. Inspired by the flavors of the east, Jacques prepares exotic Lamb Burgers with Feta Cheese cooked rare and served with a refreshing Yogurt-Cucumber Sauce and a gratin of sorts called Corn Parfait. He ends his cooking adventure with Cream Cheese and Fruit Medley.
Chockfull of Surprises (#206H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Surprising tastes, tricks, and techniques in this show as Jacques checks the labels on canned ingredients to make Pumpkin Gratin. He hides treasures inside Tomato Surprise and naps the Grilled Striped Bass with Romesco Sauce. To complete the menu some of the best Californian brandy made, makes its appearance in Cherries In Armagnac Sauce with Pound Cake.
Layered Elegance (#207H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Jacques shows Claudine how presentation can make a simple, traditional dish truly elegant by layering feta, cucumber and onion between tomato slices to make Tall Greek Tomato Salad. Poached Salmon in Sour Cream Herb Sauce follows as Jacques reveals his father's dislike of olive oil to his daughter, Claudine. Together they make a variation of his mother's recipe Stew of Peas and Carrots -- a meal in itself! Dessert is pure simplicity in Sweet Ricotta Gateaux with Peach Sauce.
The Egg First! (#208) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Jacques loves eggs, all ways! Cooking them is an important technique and who better to demonstrate the perfect hard cooked egg than a master of technique! Jacques begins this menu with hard cooked eggs used as a garnish in Asparagus Fans with Mustard Sauce. Simply seared in moments, Scallops Grenobloise is the ultimate fast dish - and when served with Potato Gratin with Cream, it makes a rich main course. Jam Tartines with Fruit Sherbet concludes the menu.
Fast Proof (#209) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
No one expects a bread recipe in a fast food collection but Jacques shows viewers how to mix and bake a loaf of bread in one pot in his Slow and Easy Bread in a Pot. Next he shares his favorite eggs prepared in little containers known as Cocotte Eggs with Creamed Mushrooms. When Jacques raids the pantry and freezer, he finds the fixings to make a Ragout of Broccolini, Beans and Sausage. Fresh berries and a neat twist on a bought pastry crust end the meal with Cookie Dough Raspberry Tart.
Go Fish (#211) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Living close to the shore in Connecticut offers Jacques the opportunity to celebrate the bounties of the sea. He loves seafood and begins this menu with a Picante Mussel Pilaf. Next, Jacques surprises viewers with a novel take on a breadcrumb coating for Onion-Crusted Sole with Anchovy Butter. He ends with a popular French dessert that's not quite an omelet... not quite a custard... it's an Apricot Clafoutis.
Spice Up Your Life (#212) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
When Claudine comes to visit, Jacques wants to spend the day with his daughter and granddaughter so he turns to his pressure cooker to prepare a Lamb Curry in half the time and serves it over Rice with Raisins. To begin the meal, Jacques manages to stretch four ounces of sea scallops into a dish serving four people in the form of Scallop Pancakes on Boston Salad -- the smell of the pancakes as they cook make it impossible for them to resist sharing the first ones straight out of the pan. For the finale, Jacques transforms a tortilla and a can of apricots into a beautiful and delicious Crisp Apricot.
- KQED Life: Thu, May 14, 2015 -- 5:30pm email reminder
Earth to Table (#213) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
For Jacques, nothing beats an earthy soup to keep you warm during the coldest season and his Hearty Vegetable Bean Soup hits the spot. To spice up the evening, he creates a pocket in boneless chicken breasts to fill with a tasty stuffing in Chicken Supremes with Tapenade and Mushroom Sauce served over Vegetable Couscous. The meal ends on a sweet note with a Pear Compote and freshly baked Almond Crumble Cookies.
Sole-Ful Suppertime (#214) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Jacques makes the sweet, nutty flavors of winter squash tickle the palate with a warm and creamy Butternut Squash Velvet whilst admitting to supplying his brother with seeds of this New World squash. Blossoming roses of creamy fish in Fillet of Sole with Mushroom Sauce are paired with Peas, Mushrooms and Endive along with tips to help keep your sauce from breaking. The meal ends with an unusual combination of Seckel Pears in Coffee and a grated chocolate garnish.
- KQED Life: Thu, May 21, 2015 -- 5:30pm email reminder
Crock of Flavor (#215) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Light, lean and big on flavor! This menu features Small Crocks of Shrimp in Hot Vegetable Broth and lean pork tenderloin in Pork Medallions with Grapes and Pomegranate Sauce accompanied by a melange of Spinach, Macadamia Nuts and Raisins. For dessert, it's Butter Pecan Ice Cream paired with Apple Maple Topping making a feast worthy of any company!
- KQED Life: Tue, May 26, 2015 -- 5:30pm email reminder
Smooth Food (#216) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
With daughter Claudine visiting the kitchen, Jacques uses local blue cheese to make Mini Savory Cheesecakes on Arugula. Even when Claudine fails to coat the sides of the souffle dishes with breadcrumbs, they can still be unmolded for serving! Steamed Scrod Packages in Pimiento Sauce and Butternut Squash Saute complete the menu's savory dishes leaving a comforting Tapioca Banana Coconut Pudding for dessert.
- KQED Life: Thu, May 28, 2015 -- 5:30pm email reminder