Jacques Pepin: Heart & Soul
Jacques Pepin's last full series is his most personal yet, featuring never-before-seen footage of his life. It highlights Pepin's 60 years in the kitchen, which includes his apprenticeship as a 13-year-old cooking in some of Paris' most revered establishments such as Meurice and Plaza Athenee, and cooking for French President Charles DeGaulle. It also touches upon a key period in Pepin's life when he crossed the Atlantic and entered the kitchens of New York at Le Pavillon, and his 10 years as director of research at Howard Johnson's.
The series is a reflection of Jacques' history and reveals a more personal side of the internationally renowned chef. Fans and cooking aficionados alike will be given an intimate access to his life - from playing boules at home, visiting the market, and sailing the seas to gathering clams, tucking into lobster rolls at his favorite shack as well as sharing memories, anecdotes and insights into his philosophy of life.
Each episode features creative recipes that combine Pepin's culinary history and travel experiences with his expert teaching skills. Simple dishes for the novice and more involved creations for the seasoned cook are shown and frugal tips offered. Occasionally family or guests are invited to cook alongside Jacques or join him in the dining room. Chefs from across the nation also make contributions, either from their own kitchen, through archival footage or on-camera acknowledgement of Jacques' tutelage and influence.
Gloria's Favorites (#114H) Duration: 26:46 STEREO TVG
Jacques dedicates today's dishes to his wife Gloria and their many years spent together in the kitchen. He kicks off with an extravagant, yet easy and elegant Pressed Caviar Canape. Jacques then pops the top from a bottle of beer to make a simple batter for his Corn Fritters topped with Smoked Salmon. And while the oil is still hot, he browns Fried Eggplant Fans to a perfect crispy crunch using a tempura batter. Next comes a quick bowl of Vietnamese Hanoi Chicken Soup served with zesty accoutrements. Finally, he utilizes often-overlooked offal for Gloria's memorable Pork Kidneys With Mushroom And Vermouth Sauce.
Offal Good (#111H) Duration: 26:46 STEREO TVG
In Jacques' kitchen, nothing goes to waste! Today, he espouses the virtues of offal and prepares a menu of several underutilized "variety meats," including one of his wife's favorites, chicken livers in mushroom port sauce. Jacques then recreates a classic from his childhood in France using offal - tripe and pigs' feet ragout. This hearty, slow-cooked dish flavored with a fragrant bouquet garni is accompanied by pommes persille. Finally, he demonstrates the best techniques for curing and cooking beef tongue and tops it with a ravigote sauce.
Taste Bud Temptations (#109H) Duration: 26:46 STEREO TVG
Classic French cuisine didn't include raw fish when Jacques was growing up, but now both he and his wife Gloria indulge their appreciation for the natural delicacy with his first recipe of tuna tartare with bagel chips and radishes. Tuna makes a second appearance on the show in the canned version when Jacques combines four simple ingredients to make tuna mascarpone cream, a perfect party appetizer. Jacques then prepares a Spanish tortilla in a step-by-step demonstration, a piece de resistance for any brunch menu. Jacques' granddaughter Shorey stops by to help make a strawberry confiture and a velvety caramelized pear custard. The perfect way to end the meal!
- KQED Life: Fri, Mar 31, 2017 -- 5:30pm Remind me
Cuisine Economique (#124H) Duration: 26:46 STEREO TVG
Jacques demonstrates how home cooking using quality ingredients doesn't have to break the bank! This style of cooking, learned from his mother, brings together inexpensive ingredients that inspire creative dishes. Black lentil salad with eggs includes a lesson on how to properly boil an egg every time. Jacques adds fresh vegetables to the hearty dish of pork neck and bean fricassee. Then spinach and ricotta lasagna follows as a low-cost classic comfort dish that Jacques pairs with a bold yet budget-friendly red wine.
- KQED 9: Sat, Apr 1, 2017 -- 10:30am Remind me
Shorey's Petite Appetite (#115H) Duration: 26:46 STEREO TVG
Shorey, Jacques' granddaughter, joins him in the kitchen, bringing her petite yet progressive palate in tow! She follows along as Jacques prepares one of her favorites, escargots in baked potatoes. The two continue, creating stuffed tomatoes - a Pepin heirloom recipe passed down through several genera-tions. Jacques then shares an afterschool favorite from his childhood, appropriately named pain de quatre heures or "the four o'clock bread," filled with hazelnuts and chocolate. A crunchy bite of chocolate-pistachio brittle brings the lesson to a close and a smile to their faces.
Catch O' The Day (#112H) Duration: 26:46 STEREO TVG
Jacques' summer itinerary always includes friends, fishing, and cooking the wonderful bounty from the sea. He begins with a grilled striped bass with olive topping and then, as he loves all mollusks, he takes the time to demonstrate shucking clams two ways. The result is top neck clams with vinegar and scallion sauce, a tasty appetizer and Gloria's linguine with clam sauce, direct from his wife's preferred list. For the final seafood selection, he masterfully fillets and poaches fish for a delectable cod in light cream sauce.
Global Gastronomy (#110H) Duration: 26:46 STEREO TVG
Jacques brings together culinary treasures from exotic cuisines around the world. He starts in Asia with Japanese-inspired broiled salmon with miso glaze followed by a colorful feast of chirashi sushi. This smorgasbord of seafood is followed by authentic, vibrant South American flavors in an easy-to-follow recipe of grilled chicken tenders with chimichurri. Jacques then takes our taste buds across the Atlantic to Europe for a spirited ending of sabayon with Madeira and grapes.
- KQED Life: Fri, Apr 7, 2017 -- 5:30pm Remind me
Cuisine De Ma Cherie (#116H) Duration: 26:46 STEREO TVG
In honor of their love, Jacques prepares a meal of his wife Gloria's favorites. First he creates a tasty herbed omelet with shrimp. He then goes on to combine cilantro with Gloria's favorite ingredient, rice, to make cilantro rice, which pairs perfectly with a stew of calamari with saffron and cucumber, onion and mint salad. The whole meal is followed with a Pepin spin on a classic dessert, rice pudding with dried cherries and blueberry sauce.
- KQED Life: Mon, Apr 10, 2017 -- 5:30pm Remind me
Julia Remembered (#113H) Duration: 26:46 STEREO TVG
Jacques takes a stroll down memory lane as he lovingly prepares dishes once enjoyed with his dear cooking companion Julia Child. Jacques' retrospective menu begins with a shucking lesson, the first steps towards an oyster chowder with potatoes, spinach and corn. Jacques then recreates Julia's classic South of France eggplant-tomato gratin, a dish with layers of rustic flavors. He recalls going head-to-head with Julia for a winning hamburger royale using fresh ground beef and all the fixin's.
Sweet Endings with Shorey (#117H) Duration: 26:46 STEREO TVG
Jacques' granddaughter Shorey is back in the kitchen and she's all grown up but she's never too old for dessert! And it all starts with a little butter, freshly made for a quick tartine de confiture. Fresh fruit recipes follow with peaches marty and rhubarb-honey coupe with creamy yogurt sauce. Shorey's love of chocolate isn't forgotten with chocolate pistachio biscotti, which proves to be a perfect lesson in baking, as Jacques guides her measurements and mixtures. Finally, Shorey and Jacques shape mini chocolate truffles to round out their confectionary creations.
- KQED Life: Mon, Apr 17, 2017 -- 5:30pm Remind me
Wonders of the Sea (#125H) Duration: 26:46 STEREO TVG
Arriving in New York with a repertoire of French recipes and techniques, Jacques joined the team at Howard Johnson to learn about American food. Today, he shares his expansive knowledge of that cookery, combining it with his traditional French training. Starting with a simple seafood salad, packed with a smorgasbord of marine favorites, then, continuing with the fish theme, making a spicy shrimp with cocktail sauce. He follows with some crispy, Creole-inspired blackfish beignets with spicy sauce, perfect for any brunch or light supper menu.
- KQED 9: Sat, Apr 22, 2017 -- 10:30am Remind me
Viva Mexico! (#118H) Duration: 26:46 STEREO TVG
Jacques spends some of the winter months at his home-away-from-home, Playa Del Carmen, Mexico. Time basking in the sunshine and savoring the local flavors along with an occasional visit from friend Rick Bayless has inspired him to take us on a culinary adventure, beginning with a refreshing hibiscus flower cocktail. He continues with a duo of superlative seafood dishes of Yucatan ceviche and fillet of sole Riviera with pico de gallo. From sea to pasture, beef fillet mini steaks with mushrooms and shallots makes for a substantial main course. Finally, he ends with a frozen fruit dessert of grapefruit granite with mango and mojito cocktail.
- KQED Life: Mon, Apr 24, 2017 -- 5:30pm Remind me