Posted on 04/29/2021 10:39:08 AM PDT by mylife
Jacques Pépin is a wonderful and charming food educator. His French accent and calm self-assurance put you at ease, allowing you to freely absorb his teachings. Moreover, his French-bourgeois/American-middle class kitchen sensibilities produce the type of kitchen tips you’ll find yourself actually practicing. At the heart of Jacques’ PBS shows is what many consider to be true, soulful cooking: the frugal kind that’s done at home.
Nobody is more relatable than Jacques. He cooks with ketchup. He doesn’t shy away from choosing a food processor over a mortar and pestle. He will peel open a container of cream cheese to make a quick mousse, blanch basil in the microwave, and clean out a nearly empty bottle of mayonnaise with a little vinegar to whip up a vinaigrette. Jacques’ recipes are, maybe more than those on any other cooking show, pragmatic.
Jacques’ profound greatness as a cook is almost hidden by his understated benevolence.
(Excerpt) Read more at thetakeout.com ...
A consistent theme through Jacques’ videos is sautéed steak. In Cooking at Home, he cooks Steak Grandma, a dish inspired by the way his grandmother used to cook steak. Sautéed steak is both old school French-American fine dining as well as a comfy, easy, recipe to recreate at home. This is the quintessential Jacques recipe, both technique-driven and attainable for the home cook. Let Jacques guide you as he makes a simple mustard sauce or wine reduction, and marvel at how he always seems to find exactly one mushroom in his fridge.
I enjoyed watching him back in the late-80s.
I loved to watch him cook, mostly because it seemed like he just couldn’t wait to eat whatever he was preparing. Seems very genuine in his love of food.
My son picks the mushrooms, I just use those ones in the bottle or can..
So simple and delicious. I love his asparagus with egg and breadcrumbs.
Paul Peudhomme
You’ve got to know what you’re ding with wild mushrooms. Morels are easy to spot, but some of the other cultivars are deceiving, dangerous and deadly.
I read that a couple of hours ago. I agree, Pepin is great. He makes everything look so easy, including chopping onions.
I’m glad to know almost all of his “lessons” are available for free on-line.
I wanted to take up cooking when I retired. Then I got sick. Now I’m getting better.
When I was mostly chair bound I watched probably 1000’s of hours of cooking shows. I stocked up with high quality kitchen appliances, pots and pans and cutlery. Now I’m ready to have at it.
bm
Was that ‘The Galloping Gourmet’? He was fun to watch.
I used to pick mushroom with my uncle but only the ones he said were OK
No, Paul is/was a New Orleans chef, I believe.
I remember the Galloping Gourmet, but I can’t remember the dude’s name.
Graham Kerr.
a fine coonass cook
Yup. That be he. Thanks.
Thanks for ping about Pepin.
Good show on PBS that I will actually watch.
“He is simply the king”
The king food educator. I learn a new term almost daily.
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